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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。
$ n) S+ S5 n% p/ }3 ^, i6 ]/ y, n7 J9 m/ n& ]! c0 |
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。
6 s# g; c  j- v4 Y  x5 L6 N, R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 A8 c) ]6 T6 Y- d3 F+ E5 f
1.Which of the following methods should be used to determine doneness in a New York steak?
. j: U& E( [5 F: ]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)
' c: f$ \1 i* ?9 r6 e- i1 y, eA: pressure touch. 压力触摸% a6 @, P7 u7 m1 ^$ e3 h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! }- `2 u* ]$ z3 h- m. F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
, J2 D( D. K- }2 [- d8 p% \+ ^A: acid  食用酸5 h- q! R; y( Q; a2 j$ ~
3.Vegetables are major sources of which of the following nutrients?
/ v+ i+ Z/ {+ X# n! e4 x4 g1 @蔬菜中包含的主要营养有哪些9 s8 T( ]& z8 l: i) R7 C
A:vitamins and minerals. 维生素和矿物质。! ~' G! K+ e: E) i
4.Cauliflower is commonly served with' ]* `0 F& n# g6 K
花椰菜(菜花)最常见和那种酱汁搭配  a- Q; j( v  |& x" q6 C
A:Mornay sauce. 奶油蛋黄沙司
# \( ~2 e3 L, W8 S5.Which combinations of products are found in pie dough?
% v2 ?5 ~, N# i6 E$ Z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* E0 Y3 g) v* s8 ?# [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  U/ g! B* S* V( \9 C
6The French term for mussels is 法国语青口(海红)叫什么/ E/ {9 t+ U& M' f7 z7 t: `( \& i
A:moules.法语青口,海红/ a. n$ b) L9 k$ K6 J, S+ g4 z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* L3 N1 A9 m$ dA:faintly fishy. 稍微有点似鱼味- t& [+ x1 S' e8 g
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ _9 b# x3 w2 t& N& W8 O& i6 Q9 J/ zA:2 days. 2天; _* S! U6 K: i' ?. S, D2 l
9.What are the principle ingredients in ratatouille? 5 V* @6 B" Q, |! t9 ]: g3 b( s
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 q. t8 R. s( o" C/ DA:Zucchini, eggplant, green peppers, onions and tomatoes
9 R, z( V0 h; W3 M, S9 D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  |0 I8 Z6 c% U# K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 T5 s1 @. V! A8 l* j
A:cook food in quantities that will be used up within 20 to 30 minutes.  c, U; K& F+ W
大批量烹煮食物要在20到30分钟内
+ c. v0 J" W) W( e3 s5 q, R11.What person has the authority to issue a Health Permit?- `- _0 n8 v8 D/ [
谁有资格颁发健康证(卫生证)。
7 i7 P0 A# l% C% M2 y: u) b. IA:Medical Health Officer.
2 L  i& F% [4 n3 D- U医疗卫生官员。; U" C/ O  B+ n7 N
12.For what period of time is the health permit valid?
* U, y# j  l- ^# ]% y) D- ?健康证的有效时间是多久?
7 g: N3 t) m8 i2 H- B- bA:12 months.12个月
/ s* L- c  y/ Y/ [/ l$ ~" @13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 i/ X$ N: {! t2 |在食物和饮料准备区,通风系统换气的标准时什么4 G$ v3 j* d1 z+ |
A:08 times each hour. 每小时8次
  p* o7 Y3 o: d14。The minimum temperature for manual dishwashing in the wash sink is
4 T. Z- g4 I  Q手工洗碗,洗碗池的水温最低多少度?
8 L& B  o% p4 aA:110 degrees F (43 degrees C). 43度! L# {$ A2 {: ^# g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ z. \, m# X9 S# G( P& r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' M  A1 [# o" X" F! z! T
A:180 degrees F (82 degrees C).  82度0 V6 a! V# U; ^7 z2 y9 T  W7 K7 b+ ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 b2 W* C: X2 D5 m# R! k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" J" r& B9 }/ _' X7 \; \$ ZA:en papillote.  法语自己理解
4 c9 s# z: E* L7 E  o17。Wing or Club is considered a
3 k8 z4 D" x' F' k翼和CLUB 被看做是一种...3 I+ |" v- ?( I) S6 c2 {
A:Bone- In Cut     带骨切
0 [5 {+ r, G' }$ |' g$ W! g18。New York is considered a   纽约牛扒被看做是一种
' o' f. A5 m3 m" lA:Boneless Cut     无骨切
$ d6 p- V( v" C3 k% a: Q19.In general, a court bouillon for freshwater fish will contain" s  K) A8 Z: ?& ~/ ~
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% x) J! q. o. b; G3 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ j: Y& s6 x' [! Z和做海水鱼同样数量的调味料和香料4 ]  T' Y/ e) t' N
20.Anise is very similar in flavor and appearance to* U( [0 u8 {1 i3 d! q* a# {- _
八角和下面的那种原料有相同的味道  U" O) T8 u: U7 T  O  e6 G. b9 h% o
A:fennel  茴香
5 v* y0 j" l# w  C+ \8 u  z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ a9 j8 H3 O2 X+ ]. K! J9 B下面那种原料更像大葱且有平面的叶子
3 v1 H. |3 }! UA LEEKS  似蒜葱 (这边人叫京葱)6 c- h/ }% `  A/ E
22.Which of the following cutting shapes refers to a small dice
) q4 {( |) w% e) z8 ?下面那种刀切形状指的是很小的粒(末)
1 _5 ~% n  X, P/ j! p7 fA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' l! G: n# I0 V23.Oil is added to the water for boiling pasta in order to
" U* P4 ?5 O; s; |' l8 j! l向煮沸的pasta (意大利空心粉 )中加油是为了
; S& F. Z8 b  K5 @" U6 Z. v6 oA:prevent the pasta from sticking and to minimize foaming action.
1 N  f3 ]. L% {+ f: y  w& i防止面条黏合并降低发泡。; {3 ~+ r. v0 C+ s
24.Which pasta dish features pine nuts and basil?
7 v& ^" {1 ~% c+ S9 Q: \% x& r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" q3 B, j; f0 c  R& jA:Pesto.一种绿色的意大利面酱 7 `. C( F: g7 o# O: ?
http://www.tianya.cn/techforum/content/96/563836.shtml5 X( d3 @0 t) R

6 x4 n( R; w- ?% b1 c25.Which of the following is a spring vegetable similar to spinach?
- z# C0 G% r4 p6 Q2 e4 l$ U4 ?2 ^1 z2 g下列哪项是一个春天的蔬菜类似于菠菜?8 e* y6 V) x6 N( D/ u2 Z- e
A:Sorrel. 酢浆草。, e' [( X# }& w0 J' M+ L9 ~
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:: b! }" B% Q6 I: w9 ^4 Z( m
哪位厨师最早带来高水准浮夸的美食9 t! [, G9 [2 _0 d( `$ o/ l
AAntonin Carême 人名 安东尼·卡罗美8 N4 K' i: e1 t0 u" R

9 e; Q% ^+ d2 e9 j9 n) U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Z; l: o4 L) O' }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- ]* t9 ]" I# J2 b
A:Cast-iron stoves         壁炉
( a$ W3 x; s9 P7 d/ o" Shttp://www.usstove.com/products.php?id=6
8 s: g8 O. V4 t0 {7 w5 c; d$ ~' h
6 N6 T1 ?; Q6 A, r* j! U28.The French term used to describe the roundsman, or swing cook, is:
/ |% X( y) D, |1 n法国术语,用来描述roundsman,或摇摆厨师是:& Z8 C5 x9 _5 A1 C4 e7 m! A
A:Tournant   图尔南% X+ I$ |9 j4 y, T) K

0 A5 S% g' R' }29.Another term for the wine steward is:
) u" q, N! B' G( I6 n/ N9 A葡萄酒侍酒师的另一个术语是:
+ I3 O+ ]$ ]2 X# R8 SA: Sommelier 侍酒师1 S# G* G  V5 t/ ?$ u
. h7 {! p: @- P2 X0 V+ P5 C
30.Molds, yeasts and fungi are examples of a:/ T2 i# @$ Y' i  k* I# q
霉菌,酵母菌和真菌是一个神马例子* a8 ]' _0 v4 x3 N% N) \
A:Biological hazard 生物危害5 h- F& t; D4 g1 |  x
1 p8 C3 f) y" H% Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 a7 I+ q& n  ~! y& I" M, p3 [
根据加拿大食品检验局,食品的危险温度区在多少之间:0 R) ]$ @5 i' B+ N2 C* k
A:40° and 140°F (4–60°C)     4-60度: R3 C0 o9 W" a) _% M, x/ [+ y

- J' ^% E9 r7 J/ Y) s32.All bacteria need the following for survival:
# b' p# w+ I* i1 C所有细菌生存需要以下哪些内容:
, g$ R  b7 r7 M* L1 TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 @3 z6 U6 z  w' P
9 I" L7 V3 w$ V$ ~
33.Which of the following correctly represent critical control points in a HACCP system?/ X: S. C" y0 g* x+ v( E
以下哪项正确表示了HACCP体系的关键控制点?/ z& g! n/ i0 X8 \# C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 j% o) d0 `6 l1 d/ ?! U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ S& p& Y  M6 t* i3 |9 C
/ s" I9 S+ o+ N3 B34.Which of the following is not an example of a carbohydrate?
: s! ~3 ]' i) e  a* q' W下列哪一个不是碳水化合物的例子?& y' q% g+ S" ?, P* _1 t
A:Essential nutrients 必需的营养物质) s4 ~+ l- b  e

2 T$ m* V& C9 ]35.The process by which a liquid fat is made solid is called:
7 h+ G* S2 r3 o  H& Q液体脂肪做成固体这个过程叫什么
- Y% L; L: q* O; }6 Y# |A:Hydrogenation  氢化
- k1 M1 |. M; i- ?$ j2 @8 u1 P/ B% L9 P, j# m; d
36.Which of the following is not an example of a fat substitute?
9 z8 e8 c! R3 S下列哪项不是脂肪替代品的一个例子! j! ]3 s( _, S7 R7 V
A:Acesulfame K  安赛蜜K表3 j0 t+ s1 f" I  D0 V: `$ a

' |% i: O- r# A  C37.Health Canada requires that a product labelled "fat free" contain:
8 \" s( _0 a# \3 r; F加拿大卫生部要求的产品标有“不含脂肪“包括:
3 q) C8 l( r" SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# Z3 S" n: l* T9 ^: k

1 e8 i0 y2 I, y' n! `5 c* D* y8 |38.Which of the following is not a problem associated with converting recipes?
8 y+ v3 e8 B$ T# f5 a, L下列哪项是不相关联的转换配方问题?
% d8 Y/ m! C* h' o9 [2 M$ \A:Unit cost 单位成本) n# t, Q8 r& P" x

8 S& a7 ^' r: w: s5 I39.The condition or cost of an item as it is purchased from the supplier is called:* F7 \; C4 T2 s- V
从供应商采购的物品的品质或成本叫什么% t' j4 F4 I2 u4 i. N6 c5 v
A:As-purchased cost 购买的费用
; |/ Q' m) `, v+ {7 I5 Z! P  h3 o' M" M3 \" ?. o; R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ p2 N1 [, z  R4 L! A在新货到来之前用于日常所求的必要库存量叫什么
) u) W! ?  V/ }0 t# ^7 rA:Parstock 基本日常最低库存
: v9 @% a! n7 f/ S0 ^: G. t$ B: F, P% X4 I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 N/ V! C# d5 ]/ E, X- k* Y/ A$ G下面那个缩写是用来表明正常库存流程?
5 a1 S5 ?! f" M* W2 h! sA:FIFO=FIRST IN FIRST OUT 先进先出
. N# n, j: M( D: P" i
, A% g/ v  U7 C; m42.Which of the following knives is used to turn vegetables?. ]+ I* v1 g) w6 q( }; k
下面的那把刀是用来打开蔬菜吗?: T0 D$ i4 s2 E/ F- \9 z1 ~
A:Bird's beak knife   鸟嘴刀
3 B8 u( P3 d+ V" g4 J+ Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" k; ~3 G) }5 a# g0 q: `$ ?9 K2 o, b
43.What is an instant-read thermometer best used for?
" l1 `9 g) @3 T即时读温度计最好用于那方面?
) W0 _2 r. U$ y7 w4 h% ?A:Checking the internal temperature of a roast 检查被考物品的内部温度
# ]8 y# t. W) F, W0 ^! N# f8 L) c9 c) w" n5 g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' q/ K# M: R# s4 z0 h, R5 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重( I2 V1 h5 [1 T$ F
A:Cast iron 铸铁3 ?- J6 M2 n$ T

+ x5 V" o: `- \. n- `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; n4 E! h0 a! q( N, a' R! x( M
哪件装备下面有一个可移动的碗和一个S形叶片?: E9 I, Z  n$ ~, R! Y
A:Food processor 食品加工机
# I. L9 q4 R) V: y$ S6 C, |http://www.google.com.hk/search? ... iw=1263&bih=572
. x% _% V. e; q
2 m1 j6 f4 e# o3 q% a7 I- l" ~1 }46.Which of the following is not a rule for knife safety?2 ~  P1 P* |  x) E+ {7 K4 Q
下列哪项不是用刀的安全规则?
) z7 }8 R! [# B5 t8 a/ @  xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 R) p0 E* C" E( s9 t" N' }, R$ j: I

& n: ~. ]* `. y' S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ t. w7 B9 @* y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: x1 h: v( S9 M& RA:RondellES 9 _% O. X/ Q5 Z, a+ |  Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ u! D% L9 U$ S' X+ X7 K2 N( H; P  {; ^
48.Which of the following is a diced cut used to garnish soups?
8 d% R, f8 Q- ~7 f. o6 ?下列哪项是切成小方块用于汤的装饰?" m+ t& p$ \  [, f6 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 |/ L+ L" L0 Q" z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 H; X7 m9 I% k$ V8 N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!!——9 Q: _2 R3 L+ B9 M; j; p: I
A:Gaufrette
( t/ b6 ~, G& H4 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( u* o2 U& H" A: _6 ~) J* N" X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; J0 L% F0 n! U; j' U4 w
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* Y+ |2 z; z  [3 y
+ q0 N) G! s0 h6 R5 c1 }- X2 w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ }4 o9 i! V. @% P( x( G, z
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)
' ~" k( z9 R/ ~& |% `4 @* jA:Cilantro 胡荽叶 香菜
, R* A& y( X: c: b$ t- `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* w- {6 u1 a4 i% N' P. Y5 R/ P& }6 V  ^+ {; L2 e
60.Allspice is made from:" A0 }5 B$ |' i- b# F5 E
多香果,  多香果香料是什么& ~) e3 j" j' K9 X# o$ h. R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 H% U7 w! j5 [& i+ ]
A:A dried berry 干浆果# G4 p; ?" H# |

  g# O9 ?/ O8 R; i6 D/ j61.Which of the following are used to make a sachet d'épices?
8 m% ^- \0 Q, d6 f+ D. c( x% L下列哪些是用来做香包德épices?5 Q1 R5 l1 F$ K$ `4 S8 d; f3 B0 z
http://www.sachetcatering.com/" [  Y- p) f* T+ x* u' e- m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 Z  E. A& m2 G6 v
- I+ L9 e6 v7 V; ~1 A& R. |! M- s( b9 r62.Which of the following condiments are not soy based?
/ Z3 {2 ], d0 m! U8 l! G下列哪项不是酱油调味品的?2 W& x; J( T5 i9 F" Z  o
A:Wasabi 日本辣根
- c) b8 b: [, H' F. R, H3 C: \7 k* B7 {, C1 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ f0 ~9 P" L* r8 x4 l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:
/ ^) s, {. z9 `A:Pasteurization  巴氏杀菌
' m8 p. }% e% m" d8 o
( p4 C5 O  B5 R$ I) P, u0 P. m64.Which of the following steps is not the correct procedure for whipping egg whites?
0 i& w1 a/ \# {/ I# U* y! r" v  O6 W下列哪个步骤是不是正确的蛋清搅打程序?' u/ h- @0 A" b( H8 i2 |7 A( H# F
A:Allow to rest before use. 允许休息后方可使用。' b; K2 p3 n- L0 v

  K# B: {% c' h1 ^4 V65.The weight of a large egg is between:一个大鸡蛋重量介于:
  f; {7 ~3 ]( u; [! p; N5 H5 VA:56g and 63g 56克和63克
1 x5 j3 ]: C) ?3 L# i2 _6 [- d1 {2 z' ]$ q9 \2 H' x' l. r
66.Evaporated milk is a concentrated milk that is produced by removing. K6 V( m/ Y5 Q; y
炼乳是一种浓缩牛奶 是去除什么做的+ |0 }! P# }$ Z: L6 H
A:60% of the water 60%的水
7 Q7 W  ]' M. C. A6 d" a" G+ Q. T0 [4 I
67.A method of cooking that transfers heat through a liquid or gas is:
: [% I4 E7 N3 X! o% O) q: k0 \一种烹饪方法,通过转移液体或气体是:" z/ i8 ~# f9 d! z' {
A:Convection 对流- ^& r  k3 Z3 ^  v. @

# o% B( n" ~4 B68.The cooking of starches is known as  烹调的淀粉被称为
5 o( S/ b( ]! o! k: y( v! z8 K) _/ \A:Gelatinization 糊化
3 E+ E! ^% O, v( x4 G2 f3 K9 b3 f, {
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. M0 F: G5 ]. l4 G3 FA:Braising 烤
6 A; F1 s8 d, O* D" h( ]6 U( I$ k
' ]( _; f6 E+ K* w, O  Z. B70.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:( r) a- ]) w/ }" ^" f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. W4 h; Z2 W+ j. \1 S# X
1 t& n/ p% u: P3 H71.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
5 p9 d( @! ?" e! YA:Fumet 原汁0 x; ]; M8 {1 G; [

8 b, |/ l' {9 A6 @) e- p72.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0 `; f7 v- t8 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. p# `$ h& p8 O: ]( x4 `' F3 j3 R' H
73.Which of the following is a principle not used in stock making?
* O9 V4 T  i) C. }4 _' |下列哪一项不是用于制造高汤(低汤)的原则?
' l' J9 p. P' C. w7 GA:Start the stock in hot water.开始在热水中操作% c) C6 e) e3 V

. y, j1 S4 @1 M+ h# j4 R4 g74.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3 L7 |! y( a: b) A; `2 ]/ c& f3 |7 s
A:Remouillage 法语熬汤3 h; w' n8 b6 I5 f9 b
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