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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。' L/ V) u( ^/ m! S
* T" M8 \% r, R* _2 u5 {
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。" W$ ]5 m& @6 J3 x4 {- U4 Y: C
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
9 D( f3 o) g5 j/ `0 S( _2 T1.Which of the following methods should be used to determine doneness in a New York steak?
5 Z1 U) M5 M4 ]3 E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)5 N7 {6 g5 G; V/ n& K
A: pressure touch. 压力触摸
/ b& h( o, w" f( i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# p9 F/ j4 Z$ r# \* Y
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+ v, k+ S$ k; \. w# U
A: acid  食用酸
+ s: Z9 O" T9 T/ c! }3.Vegetables are major sources of which of the following nutrients?
, w( o$ w& J2 s# e, Z蔬菜中包含的主要营养有哪些* j5 z6 r( m( @* t$ s
A:vitamins and minerals. 维生素和矿物质。
8 ~9 B8 z3 X, ^( G4.Cauliflower is commonly served with
: j) w7 X, V0 f6 s5 F' H花椰菜(菜花)最常见和那种酱汁搭配
. @% l0 D. B& }) g) mA:Mornay sauce. 奶油蛋黄沙司/ s. R: L) n! [' v. [. P& g
5.Which combinations of products are found in pie dough?
$ ^! r" q5 \& E* f3 J下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 b- L; d2 J, d4 V0 EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( v9 u: b, C4 I# {. {6The French term for mussels is 法国语青口(海红)叫什么& _2 m# ^3 j% ?- P+ C) m
A:moules.法语青口,海红
& o, C0 g  e& \) J( L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, J7 M  Y6 o. q1 ]1 V
A:faintly fishy. 稍微有点似鱼味
5 [* h7 o8 `5 g( B0 n3 `8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ u! b8 d$ B: [
A:2 days. 2天) F+ [7 s# I' }1 v
9.What are the principle ingredients in ratatouille?
  z  c* o: X# x1 E# e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ ^: P* q, q; cA:Zucchini, eggplant, green peppers, onions and tomatoes
4 i. [3 D  Z  R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 p0 q: c6 ^. h1 v7 ?4 a10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& ], w, D- K+ P- E( x1 T$ c
A:cook food in quantities that will be used up within 20 to 30 minutes.
" n: S5 Y6 {/ P2 L3 M+ s, u大批量烹煮食物要在20到30分钟内* {9 X% B3 C/ D+ I9 Y& D
11.What person has the authority to issue a Health Permit?' {# }/ g: m( X8 p+ W0 _
谁有资格颁发健康证(卫生证)。
5 a' o6 n6 _# Y+ kA:Medical Health Officer.* s9 N. a' C) \) f5 M) c' W
医疗卫生官员。
6 n% L2 Q' x, G- s/ Y  B2 K3 f12.For what period of time is the health permit valid?
, u+ m) V* i" [* m5 B& Z8 P健康证的有效时间是多久?
3 o8 ?, @% n7 K' S" kA:12 months.12个月
$ F$ l2 N3 V/ a; @% o9 m13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 H( W5 j2 }1 _2 a在食物和饮料准备区,通风系统换气的标准时什么4 `3 j& p$ C, A3 G0 J
A:08 times each hour. 每小时8次
( j) T. B$ K: l4 c, K14。The minimum temperature for manual dishwashing in the wash sink is
$ O/ @: [9 H  @手工洗碗,洗碗池的水温最低多少度?1 }' \; K2 V; u3 ^1 @
A:110 degrees F (43 degrees C). 43度) F$ W4 ~* c6 D1 |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  p0 P' ^0 k' A7 x- y3 r# A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* x/ J- r: }4 Z" [$ j; ?( I7 p1 oA:180 degrees F (82 degrees C).  82度
  T3 Z; d( M9 u& S9 o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 I! d. z; M9 I/ ]
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* X) q. O! P+ x- _. O6 M
A:en papillote.  法语自己理解- F5 l" I( u. ^8 ]% X8 R
17。Wing or Club is considered a
  B! b; M) t4 \  ]翼和CLUB 被看做是一种...
6 @+ h; E2 P& C" xA:Bone- In Cut     带骨切9 T' h# |& K  U+ M( C
18。New York is considered a   纽约牛扒被看做是一种
& c( C5 V8 [0 D, O! b- bA:Boneless Cut     无骨切
' u/ o+ b3 O; O! S19.In general, a court bouillon for freshwater fish will contain
! L) G1 d- l, K- K% D0 k6 n7 @% P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
1 V% |$ j9 k; u1 q2 ~* aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 U* J' ?5 L& R# @# {% L% w和做海水鱼同样数量的调味料和香料
6 D+ O( T4 p/ m' [. i20.Anise is very similar in flavor and appearance to2 @$ p; Y+ O0 [  k3 {6 o5 j
八角和下面的那种原料有相同的味道' k' Q+ X+ \9 v3 K
A:fennel  茴香- ^$ {: F& i  Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& i( ~- T/ e" e8 X+ S# {
下面那种原料更像大葱且有平面的叶子
1 u( }1 V" [: {! X; {2 Z( EA LEEKS  似蒜葱 (这边人叫京葱)
/ Q) X/ z' G0 t2 N/ p2 g" r. F% |22.Which of the following cutting shapes refers to a small dice( Y) @* [* F0 {7 O" Z- g) D/ q
下面那种刀切形状指的是很小的粒(末)/ `- @0 S" v5 u. z+ r
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ I# L( R2 m- J( a; g23.Oil is added to the water for boiling pasta in order to8 I$ e0 M, s% Z* ]% ~+ G
向煮沸的pasta (意大利空心粉 )中加油是为了  r4 G2 E, |+ ^- s$ n$ _' _* r
A:prevent the pasta from sticking and to minimize foaming action.$ ~) \/ C9 v  {5 E4 A2 H8 v4 r
防止面条黏合并降低发泡。& E0 d& l1 E  I& B
24.Which pasta dish features pine nuts and basil?4 `9 z+ G4 ]# L) j5 ~& }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 Y2 I% |$ S1 [2 i' [
A:Pesto.一种绿色的意大利面酱 ; U9 M6 E+ s  K: l
http://www.tianya.cn/techforum/content/96/563836.shtml1 z8 Q6 |* y# z+ X. s' Z
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25.Which of the following is a spring vegetable similar to spinach?' a# ]: Z& i2 m7 R3 @
下列哪项是一个春天的蔬菜类似于菠菜?/ r4 _3 c! Q5 C7 r- E
A:Sorrel. 酢浆草。0 l  Z1 ]" v5 e& i8 C4 T) A
http://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?
大型搬家
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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:
5 Q& a. A9 Y# j: U6 g哪位厨师最早带来高水准浮夸的美食
" c& \) N. T" DAAntonin Carême 人名 安东尼·卡罗美: L- A- Y( H* ]) ]5 T/ R
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" u, s2 S, M, W2 t5 b$ {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# [/ _" O7 H# H2 E
A:Cast-iron stoves         壁炉. ^. a( g) l! [# A1 V
http://www.usstove.com/products.php?id=6
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( [3 z+ O- [( V& e! x9 t& _$ B+ b28.The French term used to describe the roundsman, or swing cook, is:
( `1 x5 ]( ]4 [+ j. ]# g法国术语,用来描述roundsman,或摇摆厨师是:
4 p3 M# c8 f5 @: M7 b* Q, s7 nA:Tournant   图尔南
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6 |, k( I* h5 y% }. w* W, m29.Another term for the wine steward is:) l4 @9 r, q! T! N
葡萄酒侍酒师的另一个术语是:
; V9 i* P# k7 J1 ?1 q7 YA: Sommelier 侍酒师
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. y/ @& d, B' ^30.Molds, yeasts and fungi are examples of a:
% q- X3 s: O; M' O霉菌,酵母菌和真菌是一个神马例子* y2 e+ g6 d3 o# k: r1 e  E( G
A:Biological hazard 生物危害" P. A% r% i, X. h7 R, Y5 L' J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" a3 F0 A  P$ H. y, w  R根据加拿大食品检验局,食品的危险温度区在多少之间:
. s: {  f8 @0 _# ?8 ?' PA:40° and 140°F (4–60°C)     4-60度
# K3 I2 h" o7 v9 {- {9 ~- ?
. p( G/ M- T- J" v7 e3 k. S2 J32.All bacteria need the following for survival:
6 t/ M) e8 v7 _; h* V所有细菌生存需要以下哪些内容:+ a& I6 q: _, N/ j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?! ?0 [1 X: [& c& O( d' n
以下哪项正确表示了HACCP体系的关键控制点?2 }) k( t; B. n- f4 s& o: r' h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* I8 U+ b* a, t食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 S7 S7 Z  m( W/ a& ~% o! o
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34.Which of the following is not an example of a carbohydrate?
( Z2 g, w6 h) r7 f下列哪一个不是碳水化合物的例子?# L( C7 s, H) s% F$ q2 n1 y
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:$ G3 j; s3 @7 A* ]
液体脂肪做成固体这个过程叫什么
2 u2 x& `# F3 \A:Hydrogenation  氢化% A* M1 n' y7 [: i, x. Q! p& b

! l9 @  U5 B( P$ B' \9 e36.Which of the following is not an example of a fat substitute?
. O- t4 }: `, T下列哪项不是脂肪替代品的一个例子
4 R" C9 s" w8 I; VA:Acesulfame K  安赛蜜K表
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" r8 `$ E7 w3 C: m9 i) A- \# X  h8 A37.Health Canada requires that a product labelled "fat free" contain:
- Q% M+ H) s$ i: n' n, l$ T5 e0 B加拿大卫生部要求的产品标有“不含脂肪“包括:
0 M1 \* @3 B" e) W7 `0 H/ }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- g9 Y4 b7 f& V0 B) `! s
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38.Which of the following is not a problem associated with converting recipes?( C% P3 v. B& ^: `7 k& _+ T
下列哪项是不相关联的转换配方问题?
- P6 f' o, g- j# r9 `; C- J3 [1 S6 N9 P6 fA:Unit cost 单位成本. T3 x4 Y; ~5 ^3 q  B
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39.The condition or cost of an item as it is purchased from the supplier is called:5 ?# |6 t2 N; b
从供应商采购的物品的品质或成本叫什么6 P+ y0 d4 X0 t$ {7 C" r2 M5 V& _
A:As-purchased cost 购买的费用+ S  e7 {& f. d7 J4 f8 I5 m$ }
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' Y  H) L5 v' }" t
在新货到来之前用于日常所求的必要库存量叫什么* Z. q8 P( m% I1 c
A:Parstock 基本日常最低库存% f4 D$ ~+ w- }* c+ z. O) p8 P

0 J0 ~3 n) U. D! X. r41.Which of the following abbreviations is used to describe the proper rotation of stock?9 m% H" L' C2 @
下面那个缩写是用来表明正常库存流程?: w6 c+ D6 b+ a9 F- C, V" U( ~
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?; ?* l+ b3 C5 }+ ]7 I% Q
下面的那把刀是用来打开蔬菜吗?
* ?7 F" j1 }* q% O+ ]5 GA:Bird's beak knife   鸟嘴刀4 z  p/ ~, j3 B8 v  F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 J1 ~- W7 g3 o2 q. z2 a' O

1 F! m% y1 `3 \3 o/ j43.What is an instant-read thermometer best used for?
% c3 q4 P) ^" P( b  K即时读温度计最好用于那方面?
5 O& ]$ w) ?! h2 X) \A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! o. Z& h/ L6 R2 j! T+ M下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ E9 Q9 S9 T# ^* _& ~9 g8 Y4 X- x# BA:Cast iron 铸铁$ g! k# r) O+ F7 k' @

9 Q5 V0 |' u0 n9 J! U: e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( y8 D4 m+ G1 B7 j& G9 f0 k哪件装备下面有一个可移动的碗和一个S形叶片?
! Y+ x$ T, ^; b5 K* LA:Food processor 食品加工机; G. ?5 \, Y5 G  W8 \8 L, I
http://www.google.com.hk/search? ... iw=1263&bih=572/ _& d" g5 Y6 U1 o

& p# @6 X+ R+ i( ^) g! h46.Which of the following is not a rule for knife safety?! q$ }% {' k7 j+ b
下列哪项不是用刀的安全规则?. m1 d  N% Z+ V4 m/ a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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( Z. c1 M5 k5 i& U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* K) w( x: f4 T/ f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 |8 V' P7 A1 @9 q) FA:RondellES
0 O6 d# Q% j% yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ H. g) d! ^' _7 G# P/ h/ b3 q7 c48.Which of the following is a diced cut used to garnish soups?
6 ?5 V* d# Y# M下列哪项是切成小方块用于汤的装饰?
4 R: e1 B  c% @4 K) D2 e" aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' V  E5 P! t& v6 q1 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 r# [- t1 U0 _
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!!——0 f' m8 ^( t: S; \, b
A:Gaufrette
$ h( G, h' l* @$ K- H; k3 N, Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 {$ F# J- w9 A1 [0 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) f- w" Y( N  u; p) {& G- r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 Y4 ^+ v9 V+ L/ X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)
# m& ]9 u' y2 pA:Cilantro 胡荽叶 香菜" }: Q3 o" F1 k; R# o0 U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- Z9 v# S$ v& H
多香果,  多香果香料是什么
9 K4 f3 k8 i8 q# e: ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: @6 G2 p4 J' i, I+ K% ?
A:A dried berry 干浆果0 x) Z( G, G1 @8 p: b' {
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61.Which of the following are used to make a sachet d'épices?# e! l4 w& G( _, I) Z
下列哪些是用来做香包德épices?/ v/ {8 ^& Q# F  s8 Z7 k
http://www.sachetcatering.com/( H$ Y+ Z9 q) u5 }) e) ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 r1 i& q% w: U* n- j1 u, u
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62.Which of the following condiments are not soy based?, u. \4 A; @' K+ G2 }
下列哪项不是酱油调味品的?' B' P, s, X$ Z
A:Wasabi 日本辣根
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6 F* u, k# ?6 _- Y/ z# L$ w$ I5 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ \% M( X5 E5 x+ ]) r$ D  ~1 [; C
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:% x8 ?2 I# ]) i  g
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 h+ \$ {* I( a% U; z  z! {' u6 P2 R
下列哪个步骤是不是正确的蛋清搅打程序?  @& _9 @/ j# ~
A:Allow to rest before use. 允许休息后方可使用。" ?# X) |0 x' x. B  h  a

/ k* j6 O7 g, w- t* r8 D4 S65.The weight of a large egg is between:一个大鸡蛋重量介于:9 c  E! _' U0 v  ~
A:56g and 63g 56克和63克
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( V0 o4 }9 h1 p/ D3 l4 \66.Evaporated milk is a concentrated milk that is produced by removing1 r- Z! r# |5 Y) B
炼乳是一种浓缩牛奶 是去除什么做的
2 J' O# ^4 X/ c3 XA:60% of the water 60%的水2 I# c4 g+ N3 x( s

; A' F  p- \$ B6 G- o8 ?. N67.A method of cooking that transfers heat through a liquid or gas is:
& a9 \; ~. y4 M3 d5 a一种烹饪方法,通过转移液体或气体是:1 h; p7 w7 R5 E* z9 K: A5 A
A:Convection 对流" D8 F- q6 }% }/ y2 Z6 z

9 }' a2 E4 v3 ?0 _+ ]! S. m68.The cooking of starches is known as  烹调的淀粉被称为% A9 H2 \0 Z8 h
A:Gelatinization 糊化" ]0 K& |. W5 V

# ~+ `. ?  T& _8 M. }! z' W. K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: c- b( n0 ?2 w8 V* w
A:Braising 烤
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# x0 w- E3 Y+ A( b) v1 s  \: F70.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:8 N2 S/ E9 c( D$ {( X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& B9 |3 [) m% u9 I! a( I
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71.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, E9 x$ g! {: u& |5 F
A:Fumet 原汁
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/ I4 W/ v( Z# _$ O' l72.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. j# r2 r* x: U1 C. c. E  R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% M5 Q7 p% Y0 ]& z8 `3 {' p% V
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73.Which of the following is a principle not used in stock making?
6 ^! m$ Q2 C# G) I% U! [" e下列哪一项不是用于制造高汤(低汤)的原则?
/ i. [0 k. k  sA:Start the stock in hot water.开始在热水中操作
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5 F5 `* q) r. V; g9 w0 Y2 m% p74.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
) `. @2 g% k9 l- m6 E0 \A:Remouillage 法语熬汤5 ]4 |, r) G' T+ ^  Q2 @( y
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