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[交通机票] 在亚省做厨师还没有移民成功的进

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发表于 2011-4-13 21:22 | 显示全部楼层 |阅读模式
老杨团队,追求完美;客户至上,服务到位!
以前做厨师的可以由雇主担保申请移民(没有语言要求,相信很多同行都是走这种途径拿身份),3月14号省政府出了个新的政策,新政策规定现在的老板没有资格担保厨师,{包括CHEF,COOK ,LINE COOK 移民了},所有的都要走半强制的途径,就是考到亚省的资格证书(考试可以请翻译).省政府的考试只能考2次,2次不过可以申请第3次但是相当的麻烦了。拿到证书后省政府的一个部门会发邀请函,有了邀请函以后可以直接申请省提名,不需要雇主的担保和雇主的名额。/ ^$ b" K( b: r3 b1 x4 t# [# }
0 |( V6 V8 U5 {$ o3 J, }4 s- k: D( F
相信进来的都赶上这波了,我建了个QQ群:81259857。有兴趣的来加。大家在这非母语的国家都不容易,都想早日解脱,你懂的。  k# {/ _' k8 Y, }. i9 e6 Y% Y
另外,我还会找一些资料方便大家学习。
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发表于 2011-4-14 18:39 | 显示全部楼层
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发表于 2011-4-15 20:03 | 显示全部楼层
路过 支持 没赶上啊,但是也过了 PNP等了两年
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 楼主| 发表于 2011-4-16 19:53 | 显示全部楼层
老杨团队 追求完美
发些练习题7 E4 H7 i( s1 u7 r# B1 \  G" b
1.Which of the following methods should be used to determine doneness in a New York steak?
/ H2 \/ c9 L6 Y. g: H! K8 t8 }下列哪一种方法被用来确定纽约牛扒的熟嫩程度(doneness : 牛扒的熟嫩程度,几成熟), {; r; g& K* [
A: pressure touch. 压力触摸
- V6 f: `- Y, `! Z1 [- C7 c: V( H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( d0 Q4 b: S6 ?
防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色
+ O* F( v& M  R) bA: acid  食用酸
: E" Q0 w% H8 ]7 G3 R- C3.Vegetables are major sources of which of the following nutrients?) Q& ]  p( A. u5 E% F
蔬菜中包含的主要营养有哪些* q9 r- P# q2 d( \
A:vitamins and minerals. 维生素和矿物质。+ t! w' Y  c- S* y+ X3 X7 `
4.Cauliflower is commonly served with, D1 w1 x; y2 F: h* U, n5 u- b( I) C
花椰菜(菜花)最常见和那种酱汁搭配. E$ H2 v# ^, L% N* {! _
A:Mornay sauce. 奶油蛋黄沙司
; m" r; M/ G3 l* B. |6 t4 T5.Which combinations of products are found in pie dough?
' h! F6 x6 d! |. k# N下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 F* a# G; S$ f% V5 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' O; r# S  B7 }6The French term for mussels is 法国语青口(海红)叫什么/ A$ B5 v& Q/ V5 ^9 N% n' {* s( m
A:moules.法语青口,海红
7 W2 g& v/ [! c% B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, C/ n( T% T/ \4 T% x; t
A:faintly fishy. 稍微有点似鱼味  |+ P& D( L: g$ v- D" i9 k6 @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& _1 h8 r1 y+ a3 K2 e7 W# e
A:2 days. 2天
( I7 A: ]1 p- R' y5 b. E9.What are the principle ingredients in ratatouille?
& |+ ]/ u: Z! p' X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 _9 D6 ~2 m1 G" v; P
A:Zucchini, eggplant, green peppers, onions and tomatoes  S7 a4 @4 ~) l. G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* d& J  P" N4 d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 X* D& Z$ H& a. Z0 ]: o/ G- c
A:cook food in quantities that will be used up within 20 to 30 minutes.% ?7 ^& |6 s5 {& ~9 D0 l* J( r
大批量烹煮食物要在20到30分钟内
# }9 @; m9 i. G: D( G& B11.What person has the authority to issue a Health Permit?
5 h8 o" R4 s1 H$ F1 k谁有资格颁发健康证(卫生证)。
' F* r0 K  w" w! k8 J0 ~2 HA:Medical Health Officer.
: v3 w& w/ m- r, U6 V: {医疗卫生官员。- z6 l. @+ }8 j
12.For what period of time is the health permit valid?5 e  F, e; _- g
健康证的有效时间是多久?1 r: a1 h2 N/ H. Z/ l( j
A:12 months.12个月
9 @. L7 Y3 ]$ K/ x8 M& n13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) H6 W( t4 I5 J在食物和饮料准备区,通风系统换气的标准时什么
& E! C: r  u2 @% J$ y: {A:08 times each hour. 每小时8次" ?2 r3 e: z; r
14。The minimum temperature for manual dishwashing in the wash sink is' F' ]# _4 w% d0 j9 A6 |% N  U, T
手工洗碗,洗碗池的水温最低多少度?
( X% |# I+ a; G; @A:110 degrees F (43 degrees C). 43度- O* S; I1 v; j/ ^" P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 x( A% m; g% q5 B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  D0 X# h4 ~1 o0 qA:180 degrees F (82 degrees C).  82度0 x& F( ^3 J( Z$ n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% b9 i: k# `# g1 e3 G9 a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& {  \8 F6 q  O' n' z; j
A:en papillote.  法语自己理解
: s) H2 k! q3 O17。Wing or Club is considered a
# a/ i- c; H; R( [翼和CLUB 被看做是一种...
4 M3 J1 [7 y: B1 y0 \! ?% W9 cA:Bone- In Cut     带骨切: e$ F1 _% {, E0 T
18。New York is considered a   纽约牛扒被看做是一种8 V  V0 P4 r  c9 K: `
A:Boneless Cut     无骨切
- `( |8 @+ B4 x9 m- a19.In general, a court bouillon for freshwater fish will contain' M2 Q0 h) [1 i
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么% l$ {8 i- ~  m. w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 t0 L! f' \/ [0 C& y( ~1 o8 z
和做海水鱼同样数量的调味料和香料
( }2 F6 s5 D+ u+ Y( r20.Anise is very similar in flavor and appearance to
9 \* z- A3 o* k+ O八角和下面的那种原料有相同的味道' f# f* v5 u1 r
A:fennel  茴香
; v' @, ]5 ^! j; L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& h0 b$ j* f6 ?7 |6 Y& B1 s
下面那种原料更像大葱且有平面的叶子+ n3 R$ @! r- l% D1 {+ `
A LEEKS  似蒜葱 (这边人叫京葱)
; @3 ?# h7 T& T! A9 T' `22.Which of the following cutting shapes refers to a small dice2 r- n5 h/ }0 S
下面那种刀切形状指的是很小的粒(末)
3 e: k$ N! G# m1 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& t  F: a  G9 u0 @' U, z. z
23.Oil is added to the water for boiling pasta in order to
* V  k" U) G1 R8 N* t( Q  V向煮沸的pasta (意大利空心粉 )中加油是为了
& Y4 @, L7 b" o$ B6 S9 j" Q- K3 |A:prevent the pasta from sticking and to minimize foaming action.
  t! l$ N1 \' }1 N# y防止面条黏合并降低发泡。+ U. x& V" k5 d. g, ~0 i
24.Which pasta dish features pine nuts and basil?
5 G8 Y% T( y& i  E3 a* ~下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 N0 x: S- D8 h  q% O9 p7 {* c
A:Pesto.一种绿色的意大利面酱
$ {2 @; M- V( h' Q( P& q. B' Xhttp://www.tianya.cn/techforum/content/96/563836.shtml0 }8 I8 N4 l" U& T2 _( f9 T
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25.Which of the following is a spring vegetable similar to spinach?
3 R/ L* F+ ~# l0 h4 Z, Q7 L下列哪项是一个春天的蔬菜类似于菠菜?- j% @8 n- j2 m# E% K/ c7 ^% q0 I
A:Sorrel. 酢浆草。
+ o. h0 J6 A$ Y4 x- z# Khttp://www.google.com.hk/images? ... iw=1263&bih=572
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 楼主| 发表于 2011-4-16 19:54 | 显示全部楼层
题是自己翻译的 不对的地方请谅解
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 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
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 楼主| 发表于 2011-4-16 23:57 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
26.The chef who is credited with bringing grande cuisine to the forefront is:
& q7 T6 A2 m. ~1 j$ y1 ^. p* ?哪位厨师最早带来高水准浮夸的美食
. M: u7 h% O! r- [6 k. p# uAAntonin Carême 人名 安东尼·卡罗美4 r6 e+ Y) \8 y1 f( k" l2 Z" L
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% p) K; v+ I; X- Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& A( w  M- l, a  I9 z0 W5 v+ o
A:Cast-iron stoves         壁炉* Z" N2 y" a1 D: z8 Z+ ]$ T
http://www.usstove.com/products.php?id=69 ?. W; m8 g& H2 X7 e

4 v' h. H4 y0 D0 H: s3 J28.The French term used to describe the roundsman, or swing cook, is:' u: S+ E$ |) U3 E, i, ]
法国术语,用来描述roundsman,或摇摆厨师是:
& J, ^* X6 S% u# P: bA:Tournant   图尔南9 W7 z% y$ f& {1 O
% w8 ]4 k1 m" b" P) C  Q& Z- r
29.Another term for the wine steward is:
% N' Y; V9 p" M4 D: Y& U% o葡萄酒侍酒师的另一个术语是:! s0 q2 ?1 s* P8 D" z  j$ V' [
A: Sommelier 侍酒师
, P0 d- R5 E5 H3 Y! _% w/ g; q- s$ D" Y
30.Molds, yeasts and fungi are examples of a:/ U1 f: e2 B/ N) x
霉菌,酵母菌和真菌是一个神马例子" S. q0 h/ m$ ^3 }
A:Biological hazard 生物危害% a: n' H: L, X7 H; @/ g$ D
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 V0 ^9 `( U. U, D0 {/ ^  Y" u
根据加拿大食品检验局,食品的危险温度区在多少之间:
) M- \+ n) p7 ]A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
4 h! J5 ?  d3 u! x- c8 ~所有细菌生存需要以下哪些内容:0 N/ _( I* q$ c+ u  K; q1 G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 Y2 W/ a' S1 j5 w

9 p4 X  H' d( v& K# Y% H33.Which of the following correctly represent critical control points in a HACCP system?
0 ?5 Z! u" d. e) e( Z以下哪项正确表示了HACCP体系的关键控制点?
) H9 E! h* J8 p1 u( k8 a2 B9 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / ~0 g' l; X7 U: L" J( r* S5 Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 j2 p. K$ F* K5 C- x- E0 }
6 ~; {# E' p. X  _
34.Which of the following is not an example of a carbohydrate?: o7 v/ j' k1 r& D7 o; s$ v
下列哪一个不是碳水化合物的例子?) O9 b0 U% ~( M& X$ S
A:Essential nutrients 必需的营养物质' g7 T! `+ u+ {5 h
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35.The process by which a liquid fat is made solid is called:! f% o" s+ f; m
液体脂肪做成固体这个过程叫什么
: ?* W: K4 e4 _6 W! c  vA:Hydrogenation  氢化! j3 e( I0 Y$ Z1 `! i

/ D: a  O7 h( p1 O36.Which of the following is not an example of a fat substitute?
, |" `/ ]2 P" Z1 M下列哪项不是脂肪替代品的一个例子" z- O6 q1 P1 P2 x. q
A:Acesulfame K  安赛蜜K表/ ?( Z* X- J* d
$ f9 B  C2 w8 y  F) ]0 H( q
37.Health Canada requires that a product labelled "fat free" contain:
* m) C$ M( {9 @9 p3 n3 d( p  O: c加拿大卫生部要求的产品标有“不含脂肪“包括:
# s+ P/ j. i% n" TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) |( ^3 k8 T' m' E! ?2 l

) Q1 U& p* O# O6 V- f38.Which of the following is not a problem associated with converting recipes?+ }( ~0 b& @1 R% B+ ^) G
下列哪项是不相关联的转换配方问题?% N( z% G' y1 h& k* H( P, U7 t
A:Unit cost 单位成本' D  b5 r  }" q

  X5 a, d. V7 t39.The condition or cost of an item as it is purchased from the supplier is called:7 P# |+ E% s5 i7 h$ q4 A
从供应商采购的物品的品质或成本叫什么
6 H5 L3 d" E' v# KA:As-purchased cost 购买的费用
1 {" H8 t. S# K, E9 O2 V
/ l' ?, J8 g6 S! M2 H! }$ P40.The amount of stock necessary to cover operating needs between deliveries is known as:2 P& M+ L$ a4 t& N, o) p- X& v
在新货到来之前用于日常所求的必要库存量叫什么( S$ y4 a4 h3 n9 a
A:Parstock 基本日常最低库存# w9 y, o6 e5 b

# X  y+ f+ c+ T; [2 c) `41.Which of the following abbreviations is used to describe the proper rotation of stock?
, K5 x# u  g5 C! e0 B. o+ v下面那个缩写是用来表明正常库存流程?
% Y: x; R) D0 t8 TA:FIFO=FIRST IN FIRST OUT 先进先出
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1 _8 _, G% H3 ?/ _42.Which of the following knives is used to turn vegetables?
4 B  I1 U$ I% e下面的那把刀是用来打开蔬菜吗?* F* s6 e/ @8 {. ]7 S) R
A:Bird's beak knife   鸟嘴刀
, r/ P, B" E0 b2 `& ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 O7 M! a  M. @! K* N1 N
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43.What is an instant-read thermometer best used for?' Z" Q/ m8 o  a: |7 Q5 M4 f
即时读温度计最好用于那方面?2 }0 n. d+ |/ Z: W- y6 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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  m7 p' u' b: x6 h/ b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& ]/ V# m0 y+ v/ L$ C下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 J9 z8 v8 n& Y3 Z4 OA:Cast iron 铸铁
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' @$ \1 X8 d5 Z0 j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* i4 H1 H. j  [) L# D: n哪件装备下面有一个可移动的碗和一个S形叶片?4 m: z0 h3 o2 ?  z
A:Food processor 食品加工机2 |- G9 z$ x" y
http://www.google.com.hk/search? ... iw=1263&bih=572
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* x0 d/ i5 V! s5 {$ C; s46.Which of the following is not a rule for knife safety?
. F' a9 J7 o4 b+ b! O2 O下列哪项不是用刀的安全规则?9 W7 x* w+ }3 S3 E9 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 u9 E* g9 p/ c% k% O/ z: F  s( v, I: C# ]& g1 H- ]+ U$ o* {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 x/ E8 b8 L5 S' |; Q; ]+ w; p9 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 ^( s2 x( @; L9 @* sA:RondellES ; C6 A4 C/ B3 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  r6 Q9 X  c! b6 F2 n  [% V2 f

3 g: l0 o" t# C" K! |' {48.Which of the following is a diced cut used to garnish soups?
3 p4 W' Z* D/ f3 y- ?下列哪项是切成小方块用于汤的装饰?
& q# {8 q, o4 F! j! e# eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 D( T( m9 f* d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 W; w; f( l" r1 k
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——) Y% c) W( F; j2 M, B. s
A:Gaufrette : \8 c; l& D4 n, k9 J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ W/ l4 C2 S) S3 p5 q5 ^: V4 f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 a* L' r+ @; p5 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 \. v$ r/ q# N/ ^# e. X  u! f

0 D! I5 g2 M% v" j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( K1 s8 d2 q/ }7 C4 y5 N
下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)
0 ]% E9 j% z! G2 L# ~; VA:Cilantro 胡荽叶 香菜
, H, M) c. e* C( ]) r" U: t9 p* Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. _) V  d$ t2 c9 M; g  ]& o
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60.Allspice is made from:: `# ^" J2 K8 \, p  O$ `
多香果,  多香果香料是什么. W: ]  O) T. D: q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  {! c5 G2 ]4 ]8 p9 U
A:A dried berry 干浆果
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( H2 g2 q% \! k+ d+ u+ X, l/ y61.Which of the following are used to make a sachet d'épices?1 I* p* M6 k8 k$ b6 G0 }
下列哪些是用来做香包德épices?
; x2 p2 i0 X# e, i6 Y; n# Bhttp://www.sachetcatering.com/" g+ k& y% C1 n9 |( c9 U& A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 H6 A6 Z, a# J
% Y7 r( `2 U6 n: @" d
62.Which of the following condiments are not soy based?
! X; ~0 |; ^3 Y2 S. l% f& g1 j下列哪项不是酱油调味品的?4 E/ A& `( j  H* x6 P- f8 O1 z
A:Wasabi 日本辣根
9 b  O; Z8 m$ m. i# k; q
% n7 N3 Z) C3 \; v. w  O6 o' _1 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 w, H4 h7 v* C% v* }在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:
- c0 P* W: W) s8 F% XA:Pasteurization  巴氏杀菌
9 {, I2 W6 U9 T! @1 ~: |6 k. P& |6 y, D, v4 j
64.Which of the following steps is not the correct procedure for whipping egg whites?
, u! c! z( y; y( _& O! n% T下列哪个步骤是不是正确的蛋清搅打程序?
0 }9 ?; |* x8 ?) m' ]/ A) f4 @: i# YA:Allow to rest before use. 允许休息后方可使用。" K& \* I$ O" ]" y5 }
2 r: E) ^" |" A1 V
65.The weight of a large egg is between:一个大鸡蛋重量介于:. q5 W2 h5 f" A$ N
A:56g and 63g 56克和63克
$ G# J3 n$ c( A7 Q3 i1 _, c9 c1 n+ ]( O( p" n1 ?; m
66.Evaporated milk is a concentrated milk that is produced by removing
9 O' j8 s3 V$ ]炼乳是一种浓缩牛奶 是去除什么做的6 r9 W) C. K) L: J
A:60% of the water 60%的水. V2 ?8 y7 {+ [. y

7 t" w  Z4 Y- M; a67.A method of cooking that transfers heat through a liquid or gas is:4 F: V8 ^& o, |% a+ _& H
一种烹饪方法,通过转移液体或气体是:
8 ]+ i! [9 W8 b' S6 k, ]+ j0 [A:Convection 对流. x7 W/ @8 \$ R/ v. A
: v' r  \9 F! J# R+ w4 d
68.The cooking of starches is known as  烹调的淀粉被称为8 o/ m' a2 e. G( m0 Q# @
A:Gelatinization 糊化
. w" \1 U; R% y/ r  h
2 e  ~7 D! F# i. Z; I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 F% I9 Y% ?9 K) \! c
A:Braising 烤
/ T4 Z5 }9 O  L6 b$ ?
6 G# i3 j5 g, n- N: o70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为:
( t5 V/ h- w4 kA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" ^- `, I9 b% w. `; P

1 z0 K; H9 Q* Q' D7 w. R. p71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么; g3 n( }0 [9 B2 z* N2 b
A:Fumet 原汁
2 k! v! w# W  w+ a! \/ K3 m2 s( X! _5 d9 g# ?/ R) Z
72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
, ]1 p- d" W" U/ p% G! l9 }. MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ r& Z0 R$ W% W! O% t7 x9 P1 X  ?5 E  H) P$ ?* h# @' ?5 X4 Q
73.Which of the following is a principle not used in stock making?5 s1 _4 v; D( A, E) `5 f
下列哪一项不是用于制造高汤(低汤)的原则?
) @- w" n4 P( fA:Start the stock in hot water.开始在热水中操作
/ x" q, b# j$ t. X( L  y' o# K( }2 Z; G4 T, ~; [+ A9 y- u# q
74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
/ _& J1 ]  [8 i4 l+ xA:Remouillage 法语熬汤
. r3 Y  ^: r) O' [http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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