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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。
2 x- S( p# ^3 R, ?
" p4 J, F- c5 n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。
- f* L! @! |  ^$ A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
) S1 R5 C$ z6 `- V0 |6 f( L1.Which of the following methods should be used to determine doneness in a New York steak?
# r$ C, u# \! v) M; m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)
( a# y/ k/ \8 O, e* x3 b1 MA: pressure touch. 压力触摸5 m% w  R, q$ j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: O! D: p: z  [, M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' k* i: c8 |% J6 G+ \
A: acid  食用酸
5 J- v! N: f. o# D3 u3.Vegetables are major sources of which of the following nutrients?7 j( e! P/ S- P5 A  l2 k
蔬菜中包含的主要营养有哪些5 l( D! B' J; [
A:vitamins and minerals. 维生素和矿物质。/ q1 E% D% I4 ?- v+ H
4.Cauliflower is commonly served with
5 R5 e: Y4 C9 B7 F, B2 C$ U花椰菜(菜花)最常见和那种酱汁搭配4 D: @% b/ ?* l' S
A:Mornay sauce. 奶油蛋黄沙司/ M4 d7 S/ c5 p* Q4 w9 G1 U7 @
5.Which combinations of products are found in pie dough?' V# i. n$ F% O- V7 U4 i  S0 I1 L' u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  Y3 ~/ j3 I4 P9 D$ U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" W( X! p; Q. d0 N/ q( ~6 h
6The French term for mussels is 法国语青口(海红)叫什么0 t& H% A/ ?  t% f; _1 ?. p
A:moules.法语青口,海红6 S# q3 d4 Y+ B0 O* e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 G& B' \/ |% [
A:faintly fishy. 稍微有点似鱼味
: K  i7 q0 I( e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: N, \5 p0 H$ @" B
A:2 days. 2天2 k5 [2 j) V! i3 I* p, y( D% Y
9.What are the principle ingredients in ratatouille? + U- J: U2 P. b  e3 N' {. S2 H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 J7 ~. n. H( J& c+ i0 t8 M- r
A:Zucchini, eggplant, green peppers, onions and tomatoes0 x, f, C* V# v# W$ |  }
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; ?9 m$ g) y* J) ]- A10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 e( X' W2 u; N! ~& ^# wA:cook food in quantities that will be used up within 20 to 30 minutes.% V  S- Y+ I* }, x9 P
大批量烹煮食物要在20到30分钟内# w1 n, b& j% l
11.What person has the authority to issue a Health Permit?) T/ H% i+ j( i6 }, C5 M8 i$ u
谁有资格颁发健康证(卫生证)。- f1 Y7 I# C0 V3 b
A:Medical Health Officer.
0 y7 T- d& d7 D) W( E3 y医疗卫生官员。
0 m& E9 ]0 k% o7 P4 a: ?12.For what period of time is the health permit valid?9 k$ P  }( v6 T/ f
健康证的有效时间是多久?
3 r( L# N7 f# o# u! m* a% pA:12 months.12个月* M9 ^- D  R. ^7 L# I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  J5 h- |1 e: n9 x. M3 j在食物和饮料准备区,通风系统换气的标准时什么0 j* H# @1 I5 Z) D
A:08 times each hour. 每小时8次/ V9 y* i2 J. q% @3 P
14。The minimum temperature for manual dishwashing in the wash sink is, e5 W, [* @( X! L8 d
手工洗碗,洗碗池的水温最低多少度?- H; V8 o  M7 y- X( P5 v7 {3 e
A:110 degrees F (43 degrees C). 43度
8 G. q- ^; U, W9 Q/ N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ U$ C: h+ A) N1 H/ g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 g/ u0 K, \) \/ d, }A:180 degrees F (82 degrees C).  82度
! f1 i/ e" ~, |! a1 |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 r2 K# b8 I: L+ n2 o+ D+ z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 j5 V! h; p. {/ dA:en papillote.  法语自己理解$ @+ C2 R; S" a$ v; n4 K% S
17。Wing or Club is considered a
" Q: {- \' |' Y翼和CLUB 被看做是一种...
3 m! G" @, g+ G* `3 H+ y9 z; h. xA:Bone- In Cut     带骨切  d# T/ {; n: d  E2 A
18。New York is considered a   纽约牛扒被看做是一种
, K8 s" j9 @8 ]; g$ _: x" m4 aA:Boneless Cut     无骨切  v2 X! c7 j; ~) V3 w& A2 i
19.In general, a court bouillon for freshwater fish will contain
/ i! O; U3 [7 R0 B1 h! t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7 m4 ]0 O! Y" Q7 }# R& z) {% |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- k& G% y: r2 P* }和做海水鱼同样数量的调味料和香料
# ]$ B& X. z4 Q3 Z' H20.Anise is very similar in flavor and appearance to
! j2 S/ @7 P4 \& s6 r八角和下面的那种原料有相同的味道: b& T6 u! N1 }1 U, Q
A:fennel  茴香- m! |' [' m+ D9 [
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) P- T: ?  O) L. F
下面那种原料更像大葱且有平面的叶子; H+ n+ s: ]5 M" @# u
A LEEKS  似蒜葱 (这边人叫京葱). [+ Y: \8 O4 w: D
22.Which of the following cutting shapes refers to a small dice4 i. W# c1 [  `3 O/ Y
下面那种刀切形状指的是很小的粒(末)
1 e# ~, V# b& g  ]  i0 wA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  |) e' W) g- l! s  A: y
23.Oil is added to the water for boiling pasta in order to
  D7 U" |* c' Y$ F向煮沸的pasta (意大利空心粉 )中加油是为了
' O% q8 Z+ _) L) H: x$ c; E0 T' PA:prevent the pasta from sticking and to minimize foaming action.
0 [2 H$ K. u+ A$ e防止面条黏合并降低发泡。) \6 ]! k4 w. y0 a2 O1 @# K
24.Which pasta dish features pine nuts and basil?
* ?+ [! t  _2 r3 Y- }下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% H" A- ?; T5 T0 j& eA:Pesto.一种绿色的意大利面酱
: u6 y5 o4 f- f8 E; {4 Nhttp://www.tianya.cn/techforum/content/96/563836.shtml8 ~0 D$ x( l( q' S( [9 n

) P- ?1 `4 G5 N. G; A  q& j25.Which of the following is a spring vegetable similar to spinach?
0 B' h8 a' E6 n; u8 s/ O下列哪项是一个春天的蔬菜类似于菠菜?
  ?& H; H0 |& F8 \% IA:Sorrel. 酢浆草。
, |% m% |7 e: ^8 T* ahttp://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:
" ?' t9 e( K8 [: q) g, b6 i哪位厨师最早带来高水准浮夸的美食
1 ~" {. w: @7 F2 k# J6 KAAntonin Carême 人名 安东尼·卡罗美
$ L4 L+ h' a% `$ U& D; G4 Y; T  E7 D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ r0 I3 G; k8 a6 t4 k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' N- a) F4 G2 F) C/ t/ W
A:Cast-iron stoves         壁炉" ?5 A+ V: w6 P+ a. h  J2 R  U( Q
http://www.usstove.com/products.php?id=6" i. A9 O6 I0 H" _! C
) {. a0 e" c2 T
28.The French term used to describe the roundsman, or swing cook, is:, m3 g3 Y) ~  G7 g7 A! q% \. X
法国术语,用来描述roundsman,或摇摆厨师是:
4 z8 M( \3 W. o. cA:Tournant   图尔南
# a. B  `" @! e9 o7 D) b/ Q0 |/ D8 ?+ Z6 k3 x
29.Another term for the wine steward is:5 R- k: t3 ]/ `
葡萄酒侍酒师的另一个术语是:: M. q0 h: M, G! f
A: Sommelier 侍酒师
: T& @7 z; x0 O7 I& d# X  H, J' I) f; o$ S6 j
30.Molds, yeasts and fungi are examples of a:5 i$ k1 t$ q( ^) r
霉菌,酵母菌和真菌是一个神马例子
* _0 f7 X: ~+ t1 \+ [* v. yA:Biological hazard 生物危害
1 n2 W# Z, `7 [& n+ b$ ?/ n. B6 `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& D8 m: {+ U% b; v  K& s根据加拿大食品检验局,食品的危险温度区在多少之间:4 N' _; J& v# l
A:40° and 140°F (4–60°C)     4-60度- m$ Q4 B: z5 \  o

8 i" a8 ?) l$ \9 {+ j32.All bacteria need the following for survival:
; n7 |9 S) {* O. M$ r8 f$ a所有细菌生存需要以下哪些内容:: w( y9 S2 g- s& _* G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- X7 e8 C$ ?2 E( `6 ^( l

# [6 z. h. T7 C33.Which of the following correctly represent critical control points in a HACCP system?# \% h0 V* ~  P+ q1 W, ]% D* D
以下哪项正确表示了HACCP体系的关键控制点?
0 S3 Q/ A; _& X7 Y& n' Y" MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) ^! A% o; n$ O+ v4 w食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 \% [; c, _! r: {5 w) O

8 K* `5 |$ D5 j2 p34.Which of the following is not an example of a carbohydrate?
0 ?- K% Q4 q  P; N. Z: |5 B1 ^下列哪一个不是碳水化合物的例子?
, C' C; w9 c: B1 y- @A:Essential nutrients 必需的营养物质# S7 ^' t9 H, Q/ }7 c$ ?

: `$ @7 E- D1 Q7 v! h4 O) F( w4 ?3 p35.The process by which a liquid fat is made solid is called:
3 g& ~, U3 _7 B( @$ [( y液体脂肪做成固体这个过程叫什么( k" M; H% S, p
A:Hydrogenation  氢化
+ [2 ?! X3 r- N
/ `8 h/ l9 y& C% G2 N36.Which of the following is not an example of a fat substitute?
" H+ ^  w! K2 P9 o3 w# R下列哪项不是脂肪替代品的一个例子
/ ]. U3 p$ z  S, g9 j! cA:Acesulfame K  安赛蜜K表0 K3 O$ I+ J# a- J7 E

# {  ]0 g' q1 }5 p3 q$ {7 T37.Health Canada requires that a product labelled "fat free" contain:# J0 |: F- `3 {2 z" R- r! n
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 ~7 B" I0 @6 q6 |7 h/ U- q0 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 R2 `) ~, ?7 K" J' o2 ?4 j6 B2 O# r( @3 P
38.Which of the following is not a problem associated with converting recipes?' i6 E- W# F; ]2 d; K
下列哪项是不相关联的转换配方问题?
  K2 g  g% q5 N8 ]$ P( N5 h: BA:Unit cost 单位成本, y7 P2 f1 G' i( y* y( w

) v9 O+ |, B. T6 C5 s; K39.The condition or cost of an item as it is purchased from the supplier is called:* o3 b- b1 g9 @# E1 X+ l
从供应商采购的物品的品质或成本叫什么8 H4 Y( Y3 a6 k& ?" s$ N8 R' a1 I% p
A:As-purchased cost 购买的费用( e) h8 S1 ~9 O5 W, r% D/ W# V2 f2 Z
6 K/ B2 Z5 K0 k8 ^7 `9 O" v1 U
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* s0 M0 Q( ~& d' ?$ ^% i在新货到来之前用于日常所求的必要库存量叫什么' R9 @3 U; @5 z- ^, t# ?
A:Parstock 基本日常最低库存( C) S, c( A& j/ ?' F( T+ ^

9 s' N1 M+ I5 H! m41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 F0 r3 c7 P& E0 w下面那个缩写是用来表明正常库存流程?* W( g' c  v: p' L9 s( j' s! H
A:FIFO=FIRST IN FIRST OUT 先进先出1 |9 K$ p$ B# L1 Z4 l

! S5 K" L, r4 R, ^* B# O42.Which of the following knives is used to turn vegetables?; G% |; P3 a: r4 s% C% }+ D/ w
下面的那把刀是用来打开蔬菜吗?, S6 l  ?- J1 F7 R: {
A:Bird's beak knife   鸟嘴刀
. V+ M! S6 T; S0 Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ Z0 ?. ?9 z  X0 L. k- `: Z

% H: X9 k1 l  h. f1 X43.What is an instant-read thermometer best used for?0 d+ D$ K, T/ @5 `; X( K  x
即时读温度计最好用于那方面?
9 k$ `$ G, Q2 bA:Checking the internal temperature of a roast 检查被考物品的内部温度
- q( ]# Y/ e' x1 t, S6 ~0 E
4 E" w) t; b" l* o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: a1 E8 V9 C$ V9 K下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ t3 U+ g+ H4 {. @0 C6 K. lA:Cast iron 铸铁' }7 E$ p. g" `* C0 q

) M3 m( n6 o2 r+ J: N- [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 W$ m% G2 @! C5 E
哪件装备下面有一个可移动的碗和一个S形叶片?
- s  P1 E4 Z# k0 [A:Food processor 食品加工机! n5 D2 ~) J" Z; U& B, z+ f
http://www.google.com.hk/search? ... iw=1263&bih=572
1 w; w3 z0 D  [" [0 g  j
5 v4 u& |& D' @8 j( k& y4 ^46.Which of the following is not a rule for knife safety?
  S0 C5 J  C) C- t& `下列哪项不是用刀的安全规则?5 p0 V: D' |4 [- R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) ?6 M. y2 B' v- R* Y
/ S1 J0 |/ X) |, a1 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 H) [. U# v$ n; Z& e' C8 B: ?# z0 S) Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) q& X# u  _/ W/ O( U
A:RondellES
8 w# o5 d# s4 h+ G7 L9 a5 _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( o7 T" z8 q' a4 n% {
( ^4 I% L7 [! z+ a4 n7 Q4 L48.Which of the following is a diced cut used to garnish soups?5 ~9 g* |$ f  U. I" R- @
下列哪项是切成小方块用于汤的装饰?
3 ]0 j- _/ u& @: H$ |0 W" S( e# L4 ?2 `7 PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) h, n: a% X) |# \7 p  Z, Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ |' q  N* X3 _" [1 [" h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!!——
' H6 J( l& }7 x& W0 M+ HA:Gaufrette 7 p; j) e% l2 F# i, }/ o% T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% z& o5 m" q6 F( Z- c% c3 y# q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  R1 f, {" l5 u, ], c- Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 s4 v& ^9 w) o% |3 s
, }/ Q$ Q  R! y3 B! w5 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 L' b, _8 B' L+ p  x  t: D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)- q  X4 F8 v4 T3 j9 O+ B
A:Cilantro 胡荽叶 香菜) M1 X1 y3 K% D7 [0 y* |) J) \5 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 x) X$ f5 c2 d1 p; O( a- D

/ [' T/ C. q2 g; l' H60.Allspice is made from:1 `% J( E# q: g# \1 I/ f! U
多香果,  多香果香料是什么  @4 m4 f; ~  h) F  I$ [- {5 w) p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) d: f, T& J% T( n% [A:A dried berry 干浆果
) I1 @. x# L7 q$ l) l1 N/ v  v4 n4 \2 \
61.Which of the following are used to make a sachet d'épices?
/ g, h: n0 n4 @下列哪些是用来做香包德épices?7 C( P+ t! O% s
http://www.sachetcatering.com/0 E8 c/ j% k" W" L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. H8 n0 W" D; p+ z. y
% H2 D3 h- m& Z, \62.Which of the following condiments are not soy based?
* S/ h* Z+ }4 h, X4 {: _7 W! [下列哪项不是酱油调味品的?" A( t: u6 b( w
A:Wasabi 日本辣根
: F( F9 A" P$ s5 j: a3 ?- \% Q; L4 P- h% y4 `5 O/ b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 C, k+ T3 a. ?; @$ k0 f
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:! n; e- L6 m: J- Q& R5 ^
A:Pasteurization  巴氏杀菌
) e% Q3 I9 Z+ t" C: ~6 i
! \  ]0 V/ ^* R: H2 m% M' Z8 |; T64.Which of the following steps is not the correct procedure for whipping egg whites?' [) z. B9 I6 P6 Z, t- ?' E
下列哪个步骤是不是正确的蛋清搅打程序?9 Z+ J. W9 W/ f- O- E$ U) R9 w! b
A:Allow to rest before use. 允许休息后方可使用。$ q0 X+ Y, T0 a/ A* T8 q
8 a; B$ q: `& R1 u$ Q, v3 b- h
65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 X( A. {- g3 y. NA:56g and 63g 56克和63克8 Z. X, x1 y: E+ Y' Z, a6 ~4 |

4 k9 g- g5 y: P, g7 e3 S( ?7 z2 V66.Evaporated milk is a concentrated milk that is produced by removing
! s7 O2 q9 U* Y, V6 u炼乳是一种浓缩牛奶 是去除什么做的
- `. b' c/ p6 YA:60% of the water 60%的水; H& ?1 I" j3 R; l: n' T

/ f/ {- |6 X9 `% ~; Y8 r67.A method of cooking that transfers heat through a liquid or gas is:
$ [+ C9 Q) ]7 s* D4 Y+ S一种烹饪方法,通过转移液体或气体是:
7 d( P( p, h( P  _A:Convection 对流' Z/ N4 K' m5 Y/ z& i( ?* T5 y

% i/ i" B; _& z8 n$ ^68.The cooking of starches is known as  烹调的淀粉被称为; k4 K( V- P+ r
A:Gelatinization 糊化
4 [; \3 |+ x  Q' D0 ~% Q) e* y  C& d% X- S) H4 a0 u
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, [6 }; w1 H1 Z. J: C. cA:Braising 烤4 @# v0 @: t# {. z% `: H

6 {. H* Z0 @& C- K) v1 d70.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:
: ]; E, r$ `+ X! _* U' [' zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- `# E( j1 E7 {) n  F% q

1 Z; s8 @! p: J6 U" E+ E! H4 G9 s71.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
2 z  U( ?, n! W$ I* L: E! WA:Fumet 原汁2 m' o$ t0 c' h2 S7 K/ F) S$ Z

6 U6 N4 l1 @% x1 w& F72.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% r1 Q! M$ W8 h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 r) u& N# r# e
6 Q5 i6 |0 a9 P- t
73.Which of the following is a principle not used in stock making?
/ _+ S/ W: F3 n3 @下列哪一项不是用于制造高汤(低汤)的原则?
; X2 [9 C& g1 |2 Z; ^A:Start the stock in hot water.开始在热水中操作9 b# t' ^0 x5 p* \1 O$ V" F
" f( x% j1 ~8 y6 ^$ c# \( \: a6 [
74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
7 m- G5 [& t- L* }" ]8 LA:Remouillage 法语熬汤
5 u) C' \) }" w/ ]8 a0 D( I6 f7 hhttp://www.haibao.cn/blog/post/176242.htm
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