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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。3 p" B, g6 S* I& ?$ t0 L

& C9 E& E* ~( N4 H3 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。
: ]1 O+ _/ S1 x# j5 N4 e9 f7 N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& q% r% ~/ v. x0 r! G  Z
1.Which of the following methods should be used to determine doneness in a New York steak?
) v8 s7 h7 T' F) m) W+ R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)
, p# f: L( M3 x+ e6 ?& }3 OA: pressure touch. 压力触摸
% T# G! {5 K! q( b. n1 N; m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 ^4 d& x6 ~$ V" g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
: c, x9 |! |  u6 ^A: acid  食用酸0 a% c+ P0 ^4 w* K( B: W0 z
3.Vegetables are major sources of which of the following nutrients?: ^/ T8 A4 |( u' l- ?
蔬菜中包含的主要营养有哪些, o- w% \* e. w
A:vitamins and minerals. 维生素和矿物质。" G9 c6 u! A/ @+ N
4.Cauliflower is commonly served with
, ]3 y$ t0 a( r* q- Z2 N花椰菜(菜花)最常见和那种酱汁搭配$ P! u# W+ I9 `8 c1 l' ?' z
A:Mornay sauce. 奶油蛋黄沙司
: j; C# u2 e2 B9 t9 C+ k, T5.Which combinations of products are found in pie dough?9 Q( ~7 o* v7 i/ e9 `( K6 {* l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( M  Z8 ?/ _( s; X$ V" B# w
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" G$ K, S* {+ Y. n( Y
6The French term for mussels is 法国语青口(海红)叫什么
9 M% I4 e0 h6 O. _, bA:moules.法语青口,海红
/ w) F: `& Q8 {! a* Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" Q' ^6 L( q) G6 Y% a* I* x, F8 P. `
A:faintly fishy. 稍微有点似鱼味) P  |7 B; {  U* m: z& m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- ~! D% d; z2 o2 Z( `. Q4 ?3 h. i
A:2 days. 2天* F5 A. i0 ^* R, \2 l
9.What are the principle ingredients in ratatouille?
7 L6 b0 U- m5 I% X+ g' f4 [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 x8 n8 @) Z9 M+ w% K% R
A:Zucchini, eggplant, green peppers, onions and tomatoes& E  N' D3 |$ Y5 S6 a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 l, F* {/ y( y, Z) ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# P: o6 {1 r# a, h$ @. G# U) m
A:cook food in quantities that will be used up within 20 to 30 minutes.
: f9 m8 B. D* ]" H8 F, B2 l大批量烹煮食物要在20到30分钟内
# t% ?, T! U( d  Z' I9 O" W11.What person has the authority to issue a Health Permit?" _3 A4 b3 I: O* M5 H' H' @
谁有资格颁发健康证(卫生证)。
$ C3 R4 ^1 k0 ~. m- }  pA:Medical Health Officer.
0 J; f- l; \7 d; ?3 O9 |! l医疗卫生官员。' q0 K: Y: d8 E/ l& e1 A
12.For what period of time is the health permit valid?
4 L- u4 u: r4 m  ~9 Q, W+ B健康证的有效时间是多久?
! D: d0 S' o5 R% k: D  DA:12 months.12个月' x4 _; n* o4 U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 \( v- O% z' T! r* d1 G3 }& c在食物和饮料准备区,通风系统换气的标准时什么
* R- a' ]' F7 f0 o$ S( c! P% tA:08 times each hour. 每小时8次6 R$ h5 A. v' K* p
14。The minimum temperature for manual dishwashing in the wash sink is6 O: H& \' i% {# m6 p( J: L* N  v7 Y! g
手工洗碗,洗碗池的水温最低多少度?9 v! y1 E: o8 W9 R
A:110 degrees F (43 degrees C). 43度
2 d* a  l5 i* W0 d# |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: f0 z( B0 k/ {( T- [3 `& Y, B7 Y# Q* X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% r* Y; P; T; L' e( T$ p# S) f2 E
A:180 degrees F (82 degrees C).  82度: c; ?. N6 x1 }: s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 ]: c' U5 C# i7 Y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. v& v& N; ]9 GA:en papillote.  法语自己理解
& k% f$ _, L8 v' Q, c/ Y! c" b3 H17。Wing or Club is considered a
  O% @7 I8 V# L2 f翼和CLUB 被看做是一种...
3 F. |& w+ A' f; wA:Bone- In Cut     带骨切3 O: ?, [8 M( x* J/ ?2 V& K) ?
18。New York is considered a   纽约牛扒被看做是一种* x; i1 V: M' u% i* w
A:Boneless Cut     无骨切
4 q1 q  t. W; V) Z1 `# N; y0 e19.In general, a court bouillon for freshwater fish will contain
% \$ j3 Q. x5 \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
& G/ F1 O7 X1 J  U1 ^$ uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.! r" \, k% H4 _
和做海水鱼同样数量的调味料和香料
9 W" ?: e5 s' `, z! y20.Anise is very similar in flavor and appearance to: ]4 G7 e/ X! h4 s1 |$ @6 Q6 Y
八角和下面的那种原料有相同的味道2 ?  X# q/ H  B% f6 m% K  ]" a# F
A:fennel  茴香( n. c+ B. H7 p
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 z1 H* N8 g0 A" Z; ^8 p' P# j, M
下面那种原料更像大葱且有平面的叶子
* d# B' \/ r0 T) o6 r! w* EA LEEKS  似蒜葱 (这边人叫京葱)* _) z7 F2 w2 T+ M6 }
22.Which of the following cutting shapes refers to a small dice
6 u, c# m7 F) T' z7 O2 m& H8 C下面那种刀切形状指的是很小的粒(末)
8 `* {0 E& I; Y  c8 a+ u% m" n7 C- JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* ^2 y: ~4 r5 H/ _3 X( u8 T0 E  w
23.Oil is added to the water for boiling pasta in order to: i( _6 l! ?  j2 U6 F  `
向煮沸的pasta (意大利空心粉 )中加油是为了* Z) I  l1 a2 S& A; N' L) F( q
A:prevent the pasta from sticking and to minimize foaming action.! V, Y# v; u5 D5 {+ M5 y! \1 i
防止面条黏合并降低发泡。
+ O+ R6 i! W- Z2 H, L24.Which pasta dish features pine nuts and basil?
6 M& M# {8 y) O" r, D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- b1 h) O" N. ^- r$ L4 ^: k
A:Pesto.一种绿色的意大利面酱 4 J1 T  \. ~( {+ K2 W6 t# r# U
http://www.tianya.cn/techforum/content/96/563836.shtml% ~% ]& }/ U% X1 e% H

$ J# n) Q* k' p1 N4 P* S* w" v25.Which of the following is a spring vegetable similar to spinach?3 s3 H8 y6 L9 S! f: E
下列哪项是一个春天的蔬菜类似于菠菜?
  p4 ^% T  X& F" ?% V, W9 OA:Sorrel. 酢浆草。& D2 i/ m* p" T  A7 m. h
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?
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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:
- C9 Q) X7 s! w# {哪位厨师最早带来高水准浮夸的美食) X) ]( F& j4 ~
AAntonin Carême 人名 安东尼·卡罗美# f6 U4 g0 m8 Z: U- {

0 O* A& V7 L; c" b, `( h' c# e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% c& K3 Q. Q1 I4 t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' v/ ]3 J) @- G3 [* \
A:Cast-iron stoves         壁炉% ^" d0 g  }6 R+ p
http://www.usstove.com/products.php?id=68 e8 ?" }, ?5 c8 D8 n
  @1 \4 Z; P& y
28.The French term used to describe the roundsman, or swing cook, is:1 m! n" Q2 r* ?* J& o
法国术语,用来描述roundsman,或摇摆厨师是:
6 X! e" ^2 m. I! q' jA:Tournant   图尔南
0 `0 a# G6 \/ l* {
, n* |; S- F+ ~29.Another term for the wine steward is:
% R9 T+ R+ W& C5 y; ]葡萄酒侍酒师的另一个术语是:3 A# Y" r! a' E6 N0 u
A: Sommelier 侍酒师6 ^4 L8 V9 K4 p8 z+ T- H8 z

+ l2 ?3 d; k) ?. e+ K30.Molds, yeasts and fungi are examples of a:
6 Z) M$ S$ Z* r' N霉菌,酵母菌和真菌是一个神马例子
* E; S7 _+ T8 D. h, gA:Biological hazard 生物危害3 x) s: [! g$ U, V
( Y: K0 V" L! g5 u: m! b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. Z! R! Z; i. E% |根据加拿大食品检验局,食品的危险温度区在多少之间:; Y5 y% l3 u3 i  G4 a. {
A:40° and 140°F (4–60°C)     4-60度
) I, d+ T' z9 J
2 h2 ]! C/ W1 m( E32.All bacteria need the following for survival:
& h; M$ m! L0 m, Y, U  t所有细菌生存需要以下哪些内容:
; p0 w% m+ t  UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, m1 k0 D( u0 [8 G" R, g

% }- X1 R0 E6 P( k+ b" b33.Which of the following correctly represent critical control points in a HACCP system?7 o& E3 L5 ^9 {: a
以下哪项正确表示了HACCP体系的关键控制点?* k3 |, X0 f( u: ~- v# V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ G) Q% Z/ Z3 y  b4 f3 a8 G食谱,接收,储存,准备,烹饪,保温,冷却,再加热: v  o: K4 U! ^+ y  O3 M
: p; |! a/ l& W0 F: i0 b8 {( Q
34.Which of the following is not an example of a carbohydrate?
- K' O( t2 [# O+ g: B下列哪一个不是碳水化合物的例子?+ \  q7 j& H0 v* t
A:Essential nutrients 必需的营养物质9 b  C. s- M* O& o3 p/ G

3 K& a. E' G6 H6 I35.The process by which a liquid fat is made solid is called:
5 _2 T4 N* Y* W; |$ v9 S: _液体脂肪做成固体这个过程叫什么( c4 v  g' x6 ?: J8 O2 t: I$ f
A:Hydrogenation  氢化2 `; ^. R( S1 T9 G1 a8 ?

  Q1 ]/ W# ^3 E36.Which of the following is not an example of a fat substitute?
5 N; i( L# [0 ^* y9 L# ^下列哪项不是脂肪替代品的一个例子
0 u7 {& U0 e, |$ S- i2 `A:Acesulfame K  安赛蜜K表6 f1 J) X5 d" r
# H2 k. y& D9 x! W; C7 O$ ^
37.Health Canada requires that a product labelled "fat free" contain:* ]3 |  R$ K! j0 V4 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:2 d& L" ]5 t5 Z. z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( C/ Y/ j+ l- U4 ~
; l  Y# j, ?) }0 \$ X38.Which of the following is not a problem associated with converting recipes?
: C% S8 Z/ j$ g+ K3 V$ B下列哪项是不相关联的转换配方问题?7 s( b# N: k: E/ _
A:Unit cost 单位成本
' r. z3 ^9 j/ a3 C' o% P7 W% h- u8 o! [) [+ b! E5 T2 G
39.The condition or cost of an item as it is purchased from the supplier is called:
( e/ o# {8 B! m  M0 J从供应商采购的物品的品质或成本叫什么
. d6 B3 q1 O6 N/ d6 eA:As-purchased cost 购买的费用
4 u, P" x. O  w) @) K9 s9 U6 l- Z& }0 @
40.The amount of stock necessary to cover operating needs between deliveries is known as:# s: _# H4 ?' M3 S1 l& l& g/ K2 b
在新货到来之前用于日常所求的必要库存量叫什么, f. Q" C6 c" X: `2 o: R. }
A:Parstock 基本日常最低库存+ ]" X3 D4 m. Q2 M

" B+ [7 t* g" \* [* _8 O! [41.Which of the following abbreviations is used to describe the proper rotation of stock?2 \" D; v6 M( T- d8 T1 u: Q
下面那个缩写是用来表明正常库存流程?* y3 N5 A  U( Z0 Q( Z
A:FIFO=FIRST IN FIRST OUT 先进先出
& J. N7 J2 _: u0 z
! @+ q$ `& z- W; n6 x42.Which of the following knives is used to turn vegetables?# t9 @; `& D, o
下面的那把刀是用来打开蔬菜吗?
/ N8 f% q5 h$ q% |+ j% GA:Bird's beak knife   鸟嘴刀
  j9 V: F  B) a! x. J) s. @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ `; C+ m; A" l9 R* e
7 D$ T3 ?& n5 G% q1 {
43.What is an instant-read thermometer best used for?& C# z" K, a6 J: @" q- k
即时读温度计最好用于那方面?
9 T' v; q; a7 W& l! @- D( u& dA:Checking the internal temperature of a roast 检查被考物品的内部温度" e: W9 m+ m' Z5 l0 _
+ e" |, w/ Z$ I# O1 U/ ^# z* [  t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  P" ?2 @2 a2 f9 n, C' W下列哪些金属材料受热均匀,通常用在铁板而且非常重
' w1 ^: e0 p& R& f( V5 MA:Cast iron 铸铁  h+ b6 u  l% \+ m7 Y% k
( x$ i& g/ P' h6 T: C/ z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' y4 O6 n/ m* i哪件装备下面有一个可移动的碗和一个S形叶片?7 i' `4 j  @2 P2 Y* J& j
A:Food processor 食品加工机' _, g: V9 `& A# S2 T
http://www.google.com.hk/search? ... iw=1263&bih=572" x" l2 S# u: a6 i# W

* C1 g; K- t1 }% i46.Which of the following is not a rule for knife safety?
$ l2 ]+ }6 ~0 `) n2 V! C- u8 W下列哪项不是用刀的安全规则?
8 A! o8 ]/ q7 X: e" xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 }' e0 g0 M) ^- H6 y6 i; U3 R7 a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: @' u! K6 t3 _: X* S$ O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ W8 A2 j+ E1 R/ d. K
A:RondellES # Y4 o' }, q/ p7 b7 g" \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. A5 l* d  s) i1 K

# ?3 U' L8 u/ x+ v5 A5 E' q48.Which of the following is a diced cut used to garnish soups?
. N1 f" V- P" Y  O4 p' R4 r下列哪项是切成小方块用于汤的装饰?
0 Z" V) C6 ?: [9 o( c  X; hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 K/ l( s  S2 f, N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 j; m; y8 b9 g: v4 z! F
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!!——
% `+ T) V8 [9 t5 z- p& QA:Gaufrette 1 a+ ^; l, R1 E$ r- {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' O3 \! I* ?$ l; K6 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ W- S( J: c2 @1 a! q' YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" z4 K; q. ?% h8 p! K3 }+ e, ]% p
: f, R* W7 [: W+ T2 s" G( R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ ]  `% n$ Q4 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)8 l  S3 `4 x1 V( y2 c
A:Cilantro 胡荽叶 香菜
1 U' Y" h4 F* g5 r( G/ Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 t% c( L; E2 d7 h- c8 s9 u

; w9 ^, b4 I- U! O( ~. n60.Allspice is made from:
# k2 ^  X  A# r2 [" c0 |1 \ 多香果,  多香果香料是什么1 o% ?9 q6 D. x* y* X& e# E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 {# N1 H) L  m! P6 ZA:A dried berry 干浆果- ^) v7 m" T* n7 k
" _3 B- I8 D2 p# C; g
61.Which of the following are used to make a sachet d'épices?
' S  \* x% X7 |' w; c/ Z* y" j下列哪些是用来做香包德épices?
( z- |5 |' b* D6 O* r8 rhttp://www.sachetcatering.com/6 \5 y! Q6 T& f1 e5 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( ^8 w7 V6 z. \8 u- ~" w& I
+ K" B. `! L: q2 I  ]
62.Which of the following condiments are not soy based?
* i, v: ?' ^) ~; V/ x* Q下列哪项不是酱油调味品的?0 i( U, |8 Q* h$ |& F
A:Wasabi 日本辣根$ A% {+ ^% F2 h/ J. J3 W
0 A7 @! ~  f) y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ m. z* |; y- U$ E' q* n
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:; g* W/ t5 ?( {+ L+ ?
A:Pasteurization  巴氏杀菌3 Y( C* P) X( L' p

. U. K- a/ L: e) F$ M64.Which of the following steps is not the correct procedure for whipping egg whites?
1 a+ J0 C8 A" ~# `2 Z7 j# Z. X7 N下列哪个步骤是不是正确的蛋清搅打程序?, X5 T1 Y+ u9 L, ?: @
A:Allow to rest before use. 允许休息后方可使用。
) D% G$ Y7 i; A' p
% n/ K7 M: q5 q7 B2 F5 F9 R65.The weight of a large egg is between:一个大鸡蛋重量介于:2 }9 C' y+ i( r/ D
A:56g and 63g 56克和63克( V" Y% |( z/ C. C1 }' F/ F" x3 a

5 U# Q2 R* Z$ t4 V66.Evaporated milk is a concentrated milk that is produced by removing
0 d: @) S1 s9 Y炼乳是一种浓缩牛奶 是去除什么做的: L  V4 h/ E% L5 k
A:60% of the water 60%的水
4 ~. b- N0 v2 v+ z
3 b9 o' M% ~' G67.A method of cooking that transfers heat through a liquid or gas is:
8 a" u* n) s9 O6 E) o一种烹饪方法,通过转移液体或气体是:
+ m5 g/ p2 }$ u9 B6 c) o2 eA:Convection 对流: c$ }  U, L9 X) ^- X- m  k
% x4 S* ]9 {" J# F& a# E6 L
68.The cooking of starches is known as  烹调的淀粉被称为
; @' ^% h: M8 j) s# H+ fA:Gelatinization 糊化& u. V( I4 W; x8 F: `

  L, f, D( J. u7 l4 R1 y1 q" T$ n  F7 H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 g8 a0 w9 ~) ?) A1 MA:Braising 烤
  x# @! O6 M8 A  |5 r$ w
/ D$ U' t3 C2 H8 S5 q70.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:, v# v( W* Z$ n7 Z' ^: t0 \7 a$ G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" p( r+ J. p% u* P/ G

. j1 s' q* D5 U! J+ w5 W71.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
+ A3 Z* [2 y/ CA:Fumet 原汁
$ ^: i; s# Y9 X. c: X4 ?& I
5 S9 s4 b6 n  G5 ^, ~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5 X( C( e- ~( a& |0 `2 j0 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 h: N/ d/ m1 m# {  W( E& K5 J7 ^3 A4 c6 g- T8 ~/ h
73.Which of the following is a principle not used in stock making?& ~# g* \+ s) f' g+ e8 a
下列哪一项不是用于制造高汤(低汤)的原则?, ]7 G! b" ^, s* j, @3 N# `7 I. d
A:Start the stock in hot water.开始在热水中操作
! y5 A: K" B. X1 @+ d0 x4 G$ m
: e* n! l6 i1 [5 }+ G- X1 c( T5 ?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- z7 d6 l1 f# e3 t6 V
A:Remouillage 法语熬汤- W2 k# Y1 C; Q( g
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