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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。) O$ _/ o7 P- S) R# J# d6 c
+ {8 `6 R2 t1 ~5 h. ~# B& I+ W9 j
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。5 ^. B& }0 C, F9 T/ G
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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% \: A  f/ i. u  }. C4 q3 w
1.Which of the following methods should be used to determine doneness in a New York steak?5 U. U# O$ \6 M! }8 O8 x
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)8 c% v- M) O2 |0 F6 K- W
A: pressure touch. 压力触摸
4 C' \; c$ s" j5 K0 g" e; o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! K  P/ c; A: `+ c1 S1 g2 S: P/ c  Q
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
, h% P9 c  h4 D+ Z6 u7 T9 nA: acid  食用酸
9 L0 \( r1 ~  ?4 ?; f3.Vegetables are major sources of which of the following nutrients?( k/ I9 C! U4 y5 j; M5 A" g
蔬菜中包含的主要营养有哪些) g4 V4 V2 q, _- N' `: R8 J; R& k! t8 M0 l
A:vitamins and minerals. 维生素和矿物质。
6 p# H  e; H; a+ r% e4.Cauliflower is commonly served with: A! x2 [0 A: K( v% N, ~% Z
花椰菜(菜花)最常见和那种酱汁搭配
* Z" o: R  X( Q6 ^" qA:Mornay sauce. 奶油蛋黄沙司
$ o1 n! ]7 N8 x2 f" L: o% s. V5.Which combinations of products are found in pie dough?
$ u+ L; w, H% b, }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  g& n- u, c$ PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' j, I0 W' L% w6 Z3 N% a# M6The French term for mussels is 法国语青口(海红)叫什么$ `+ ^( `1 O8 j0 d3 R+ [' c! ?
A:moules.法语青口,海红' Z6 _0 m  c+ ^1 C+ r- Q  Q* Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 D+ i# _; n7 X3 T/ o$ q
A:faintly fishy. 稍微有点似鱼味' d/ v7 t% @' S! |# w2 C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 A8 g* B: f- M, E( B
A:2 days. 2天) w7 E7 Y  Z  {) w2 ^
9.What are the principle ingredients in ratatouille?
$ ~$ c, }; d7 l4 i) H1 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" S' U, R+ }, O' R2 s  F* C
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ j$ A7 Q0 X: D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: R- l9 @4 v6 b& W) o% N; B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 Z! t. O( X4 }) c) L" Y  LA:cook food in quantities that will be used up within 20 to 30 minutes.; X3 S1 g5 u$ D; d
大批量烹煮食物要在20到30分钟内
$ \. y. u% x  A9 V- }11.What person has the authority to issue a Health Permit?+ h0 h8 S0 ?3 p0 b1 n: l
谁有资格颁发健康证(卫生证)。
! G. F' ~) A5 A( o* J" d2 xA:Medical Health Officer.
# a& K2 q$ u; w# A- m, p医疗卫生官员。* @. c; j7 T& M5 I' q
12.For what period of time is the health permit valid?
5 D1 h) f6 X8 E4 ^- i健康证的有效时间是多久?
! D# i4 ?6 r! L$ x6 TA:12 months.12个月
. E% F8 x. _. R% {8 h) |& e1 [13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 j7 |; Y# b8 Y, u在食物和饮料准备区,通风系统换气的标准时什么5 f# v* v( s4 m+ K% y
A:08 times each hour. 每小时8次! z" _" q5 R9 e4 r' r" ?" J
14。The minimum temperature for manual dishwashing in the wash sink is
, {- x1 P5 L' U- x+ B: I1 @手工洗碗,洗碗池的水温最低多少度?
7 H0 h) h" y9 p2 p* ZA:110 degrees F (43 degrees C). 43度3 ^) u( h' I$ E& B$ y: ^8 Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 {( }# @, [) ~/ x4 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! B+ q; S1 O% M9 `/ N3 u( zA:180 degrees F (82 degrees C).  82度8 r! g7 c, w% R) I: W1 `% N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# a  _* v4 B0 c& {2 N  d: y* F* V$ I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). _) ~% Q/ y5 F
A:en papillote.  法语自己理解  b% Z( G2 Z, _( {
17。Wing or Club is considered a  m7 G5 y9 R0 _8 A/ F
翼和CLUB 被看做是一种...
7 p. j+ e& ]7 {' FA:Bone- In Cut     带骨切$ h2 ^" Y8 Y& h6 @- [4 s
18。New York is considered a   纽约牛扒被看做是一种
% r$ s, A* O9 w2 AA:Boneless Cut     无骨切2 q8 j' v7 [$ o1 c$ y1 h
19.In general, a court bouillon for freshwater fish will contain
( e( n# v" p; H4 L) f3 c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* _/ J6 B) \* u) B* J1 }- |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 _  C  w( d( n) W! [; b
和做海水鱼同样数量的调味料和香料. s7 v0 p% p$ T
20.Anise is very similar in flavor and appearance to0 _* L4 o7 R3 j
八角和下面的那种原料有相同的味道
: L; a. @) g! s2 b' qA:fennel  茴香
+ ?8 M( G+ ?+ o8 v: G" E6 c* M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( O. S% i- T( V下面那种原料更像大葱且有平面的叶子: M; D% \  L; n) q( e3 P+ I
A LEEKS  似蒜葱 (这边人叫京葱)
2 z% K' q0 i) D# b% Y% v22.Which of the following cutting shapes refers to a small dice
, S& Z. w8 v7 e! p) E下面那种刀切形状指的是很小的粒(末)
% W0 k2 ^# \/ i! E& NA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. J* j' _3 L0 X- b5 G/ S23.Oil is added to the water for boiling pasta in order to
7 t. _& E; q' p: u向煮沸的pasta (意大利空心粉 )中加油是为了& f( |6 O* N, Z/ A2 B+ v
A:prevent the pasta from sticking and to minimize foaming action.
% |' _5 u  T5 {防止面条黏合并降低发泡。& t. b' R( @' n
24.Which pasta dish features pine nuts and basil?
+ k: L2 p2 ^0 J0 K: P3 J7 H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 ?/ }( D8 c, o" |% E; s, pA:Pesto.一种绿色的意大利面酱 : b4 a# T4 g* ^$ }  l
http://www.tianya.cn/techforum/content/96/563836.shtml1 V* p) T/ W  _) k& _

; ~' ~2 \% G( Y+ n, N25.Which of the following is a spring vegetable similar to spinach?. B0 |* }$ T2 v+ w) j4 k$ y
下列哪项是一个春天的蔬菜类似于菠菜?
$ o/ S8 X% Y: |+ x7 i6 yA:Sorrel. 酢浆草。
+ ]5 q4 ]9 K$ ?6 `$ @) E# y% ]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:+ L9 G/ L6 u: b; a# w2 S
哪位厨师最早带来高水准浮夸的美食, }* A7 c; j0 k# X. ~# O9 ^
AAntonin Carême 人名 安东尼·卡罗美$ `3 n: m' t0 j1 K7 l: s5 N
: N& W3 ]; @1 K% s; D' U8 W
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, L) \( B% u! k! j9 _& 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 。
. c3 F- C$ A, _; F; W. IA:Cast-iron stoves         壁炉& Z- X  L8 p1 I; I! I- J& \$ I
http://www.usstove.com/products.php?id=6
4 K* g( m. S" @- U# Z( T2 k- y& o0 P" d( y" ]9 g- @" S) Z4 y! O
28.The French term used to describe the roundsman, or swing cook, is:
% v6 A, B0 m" q: X法国术语,用来描述roundsman,或摇摆厨师是:$ j1 a  B- _, a6 H  @9 _' e
A:Tournant   图尔南$ w! U3 \: v8 ^' b- A

8 C! u6 Q( ~$ n; h29.Another term for the wine steward is:7 p7 J: U/ I! f* a+ i. u
葡萄酒侍酒师的另一个术语是:
8 m) Y' p+ ?: {* l; v: s7 F2 {A: Sommelier 侍酒师
; X8 B& Z! G. X
* j4 q7 h( _7 ~1 q30.Molds, yeasts and fungi are examples of a:
, b2 _2 z# M: m3 S' D霉菌,酵母菌和真菌是一个神马例子2 Q( X: Q- ]1 O; j
A:Biological hazard 生物危害
3 s/ A8 P& u' p6 R: C( Y; f4 E9 n% f. W" M; s; q% D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 K5 y$ l& M" h* L! J% ]% z4 m根据加拿大食品检验局,食品的危险温度区在多少之间:
  @) z7 Q+ t) e3 q' lA:40° and 140°F (4–60°C)     4-60度" ]8 f7 F  F0 r, n$ _. q

/ ]; e3 \9 Z3 {8 K4 s7 y/ P32.All bacteria need the following for survival:
" A1 [+ l8 d1 ]/ m# M" c+ U" \所有细菌生存需要以下哪些内容:
" s7 N8 z* p/ RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( p: d, t* H9 W) y* _) \! F. F& b5 Y/ I8 r$ F9 P
33.Which of the following correctly represent critical control points in a HACCP system?' ^4 V1 @4 k5 W/ P
以下哪项正确表示了HACCP体系的关键控制点?
  d: w; j9 j3 o' {$ v; JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 Z* t. B: Z# ]# A+ z9 a; D$ Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ K, H2 d7 j6 o2 P

; J! v; J7 ~- L: @34.Which of the following is not an example of a carbohydrate?- \: N! m; K  h( f/ g
下列哪一个不是碳水化合物的例子?
1 e2 Q/ R% }& Q( _' H1 tA:Essential nutrients 必需的营养物质: x+ v1 ?; w6 o9 p
0 H2 Z5 {7 X; i- B: @
35.The process by which a liquid fat is made solid is called:6 Z. C- t0 w! l6 a
液体脂肪做成固体这个过程叫什么0 R) _- q( u. v, s
A:Hydrogenation  氢化0 d% x5 \+ b. l+ j  G& s/ ^9 o

' ]8 [4 Y( ~. B5 C- M6 d36.Which of the following is not an example of a fat substitute?
! R$ N- E4 n' C. m下列哪项不是脂肪替代品的一个例子
, i6 C& o, s0 gA:Acesulfame K  安赛蜜K表
6 K& ?2 h7 ]* x. o. }
# J0 |2 P6 C$ \1 _, |37.Health Canada requires that a product labelled "fat free" contain:2 E1 ~6 k% J( \) ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
; [  s$ u1 m. i8 @% kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# F' X- I; b& S& w7 v" D- V& ]

! {" z- [8 B/ V, W$ Q38.Which of the following is not a problem associated with converting recipes?
2 g4 }% Z2 K# h) Q下列哪项是不相关联的转换配方问题?: e$ Z; @. D2 t! q" l: t# Q
A:Unit cost 单位成本; x2 b$ @7 b- d( G! o
7 S: a1 R9 b5 ^7 H/ y1 ~
39.The condition or cost of an item as it is purchased from the supplier is called:
' ~1 R3 ]3 b" N& P从供应商采购的物品的品质或成本叫什么, q- R0 A5 [! v; d- h/ n: c$ ^; q
A:As-purchased cost 购买的费用
1 E! b7 l6 y0 i$ ~- U; I
) P+ D) ~0 _0 ]9 b" i' \40.The amount of stock necessary to cover operating needs between deliveries is known as:7 J" M! d- A" g0 J5 Y
在新货到来之前用于日常所求的必要库存量叫什么. D( G# q. j& A2 \5 A5 \
A:Parstock 基本日常最低库存
$ m3 ^& d& I, r) D, W
. c" I1 I; K7 p& m41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ S+ s! u% \4 a' y5 C下面那个缩写是用来表明正常库存流程?
6 Q$ U0 u& j" e5 UA:FIFO=FIRST IN FIRST OUT 先进先出
- Z/ D: e- N. O, p
+ @0 N. T8 z; W) S42.Which of the following knives is used to turn vegetables?
1 K1 }; J; w% z, J' u: f! m下面的那把刀是用来打开蔬菜吗?
( |) \/ ~1 F$ Q2 rA:Bird's beak knife   鸟嘴刀
: [+ e; i) [' f! @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 Y' k! @' x7 j  o

! l  ?6 l* d4 g43.What is an instant-read thermometer best used for?
) v$ S) c: F5 `+ \6 N即时读温度计最好用于那方面?
+ B  r7 D" Z5 M1 @# _' k1 AA:Checking the internal temperature of a roast 检查被考物品的内部温度
" m' H( }' i. S
9 l+ X; N5 P  P& v3 l. i. L. C( X# Y* k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ m0 z3 \& a$ f4 |% T7 ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 k+ Q( I# u+ {4 C
A:Cast iron 铸铁+ ?$ K; a3 Q0 }% K
- f8 f& I, I) j& ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 l' x) [3 b6 x7 ?
哪件装备下面有一个可移动的碗和一个S形叶片?3 d# ?- i) B* m* x$ i; [
A:Food processor 食品加工机9 l! l6 o: i2 [) t6 D7 I% d
http://www.google.com.hk/search? ... iw=1263&bih=5721 X* L7 d' i5 y# g5 z
& `6 C/ d4 ~% j0 _: g
46.Which of the following is not a rule for knife safety?
; {. \7 J: N4 i) g2 A$ p下列哪项不是用刀的安全规则?4 i) K" t5 q) |" M; [4 J- u9 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# C& O  D8 E# l

& \' d& t7 V4 l) G- T. _* p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( F6 T: @3 H8 y3 c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 C+ a+ _( ^, P4 u; d; R
A:RondellES
8 C! j6 Y! G$ q4 `# P" G( thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* G( g, Q% ]. y
& F9 C8 B# B& Q/ S6 D- G6 f48.Which of the following is a diced cut used to garnish soups?6 O8 m8 ~1 H' f+ A$ k. ?0 P
下列哪项是切成小方块用于汤的装饰?& B: s5 z3 _6 }' Z+ R& D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 V7 s  u' c+ n5 ^6 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! v( S# M5 _3 z' v2 p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!!——6 S2 n9 E7 r6 W8 w8 D
A:Gaufrette
. V- F1 r9 v4 P' M( athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ b, u6 c( [# y$ T- smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( K) Z) a1 ]  p& d1 n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' B( ]* G0 o7 R( Y9 |8 S- }7 `* l4 _# u3 g7 T" e: _( m
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ z+ ?0 [5 }  W7 y9 o& g
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: e, |. W8 o+ s7 A& ~1 x9 Q. _' Z
A:Cilantro 胡荽叶 香菜
2 H5 Y3 H" t* D2 P0 ~4 @8 z5 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( o: u) U5 W6 p) C
7 X/ F6 \  |3 C8 q' y60.Allspice is made from:/ ?' ]1 ~5 W5 c8 c) N1 w9 h0 E
多香果,  多香果香料是什么
2 |& q/ R, K; j7 |4 J( }+ c0 S" ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: ~  L' \( T! S+ |- ~2 nA:A dried berry 干浆果
- p! f" X8 n, X" Q( h9 o3 b& w6 T4 y9 ]5 }  U
61.Which of the following are used to make a sachet d'épices?
7 @4 ]% i( D8 O6 E  a+ x% u7 X下列哪些是用来做香包德épices?
6 N- P& r0 T$ B$ c! Nhttp://www.sachetcatering.com/; H/ l9 R9 A+ S0 M4 M
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 X  U; P5 @  d- \+ R( k6 f, g  h- \
62.Which of the following condiments are not soy based?3 F. U! S+ o- `
下列哪项不是酱油调味品的?
' a! y* n5 Q! n, ^* x2 u! \A:Wasabi 日本辣根* |$ S' k) h% {
: d  o" {4 Z! ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. @; K) S+ b/ B
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:
! D. o/ N' f5 q! U: E# I5 t# JA:Pasteurization  巴氏杀菌8 j# F2 ]* J" v" t' g% s0 J

9 a$ c; ~* F8 c: u" _2 m% ~64.Which of the following steps is not the correct procedure for whipping egg whites?. y6 y9 T% k5 |8 H- ~; C1 d: S
下列哪个步骤是不是正确的蛋清搅打程序?6 n# I! }7 Z$ ^$ ?
A:Allow to rest before use. 允许休息后方可使用。. j) \! L+ w# I# K# a' g

  M- u/ r2 M: T" ~* e65.The weight of a large egg is between:一个大鸡蛋重量介于:9 q' O7 L% Y4 C
A:56g and 63g 56克和63克  Z, i4 {# q  a+ n; _+ v! N( Z

) D7 f2 e" ]% `8 u$ a  z6 a66.Evaporated milk is a concentrated milk that is produced by removing
9 N( f5 B- D9 [  H& l炼乳是一种浓缩牛奶 是去除什么做的, i  ~! v) d, Z1 n- G2 ~
A:60% of the water 60%的水
$ c7 v( R% ], W8 \% p% X, g  g9 d1 S) A( F% k
67.A method of cooking that transfers heat through a liquid or gas is:
0 x' g" p3 L9 j+ ~一种烹饪方法,通过转移液体或气体是:
) d- Y; f! @7 H0 M8 k3 WA:Convection 对流
- ^8 W& W1 g- _7 z: `) l' \  ]3 n4 E
68.The cooking of starches is known as  烹调的淀粉被称为
9 U/ x" S* \! f' j" g3 n6 ~! z. a8 ^A:Gelatinization 糊化! U/ R4 d2 x' h

+ d7 p: Q/ N7 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" |* L7 E% T# [/ \: v, A9 h( vA:Braising 烤6 _- v1 C$ T+ p4 ~
" H' X* |& ]9 R5 \' K5 M
70.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:
0 D+ j) C6 ~. N. u# B8 X% ~- J, qA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  {2 |% h, h- ?! v
' m7 c, [+ J' X: x  M" _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
8 A1 M- {1 j7 VA:Fumet 原汁
/ k. V6 M4 F( X# I  ]- y& ]8 S# q: |. t5 X: O7 H( a" B/ N# a" b
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 @$ @+ l' {$ z$ u# X4 E( X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! `9 e- T* o, ]" Z9 Y+ w% h% n7 M
* m6 Q  f( V# f- T5 a$ G73.Which of the following is a principle not used in stock making?
) @6 F& g) n3 X  n" B下列哪一项不是用于制造高汤(低汤)的原则?# ?! {' n6 @8 F+ l8 O$ Y: J
A:Start the stock in hot water.开始在热水中操作6 x  k) u/ {( K1 i

8 t4 u8 C# ]1 `$ ]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
3 h( J$ h/ s7 C+ H: C% M' g, aA:Remouillage 法语熬汤
$ _" Y3 m2 p3 \! [% f+ Ehttp://www.haibao.cn/blog/post/176242.htm
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