埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9558|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
4 z3 f* ?- j' s% n" w/ @' N; K2 ^3 }
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。
9 Q- G6 l5 _9 Z" E* `1 @另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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! L$ _8 f- x) \  r$ J0 y4 n  [: _
1.Which of the following methods should be used to determine doneness in a New York steak?
5 r5 M5 [0 [+ g0 U4 }- `# J* A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)
$ o4 g1 I; w/ V+ _A: pressure touch. 压力触摸! A: k9 B% i+ v/ B; x, X! m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  @) u: n5 W; ^) E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  T2 p: L) ?/ l! y
A: acid  食用酸
* [! R' [, c2 L3 f6 w' R3.Vegetables are major sources of which of the following nutrients?8 Y% z2 f; V5 k) Y
蔬菜中包含的主要营养有哪些
* g7 ?8 G' t3 HA:vitamins and minerals. 维生素和矿物质。9 L$ S" c% I; @, R/ i
4.Cauliflower is commonly served with4 s! N0 h  l% i' h
花椰菜(菜花)最常见和那种酱汁搭配
* G; w: |! U9 }$ Z# uA:Mornay sauce. 奶油蛋黄沙司
- n9 I6 z( u4 D, n7 z4 l5.Which combinations of products are found in pie dough?- d+ a* k3 c+ e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), c0 t- s/ \# g; i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 V; s* \9 H, S" J6The French term for mussels is 法国语青口(海红)叫什么
, Q) G; U+ }* ~* uA:moules.法语青口,海红5 l: s5 K4 c# m6 J1 u$ P( {  k4 l" L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' k9 A6 L" p3 R9 p2 \) WA:faintly fishy. 稍微有点似鱼味( ~0 {) w8 h. o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 a; E. y7 Z" j$ BA:2 days. 2天. w5 @9 Q" |" x& c% ]2 h. @/ C
9.What are the principle ingredients in ratatouille?
: c8 s4 _( D* _0 z& T. J- r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  ~; [0 ?% w( z& e+ C; q
A:Zucchini, eggplant, green peppers, onions and tomatoes- R( B3 ]3 j0 B: C- J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& f9 ]& M% P  q. J8 P4 N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 x2 ^. v  x0 d8 W5 N4 MA:cook food in quantities that will be used up within 20 to 30 minutes.
7 h: c4 X) |/ D' z/ K大批量烹煮食物要在20到30分钟内
* B1 H/ d: g% Q% B8 v2 |! G11.What person has the authority to issue a Health Permit?  G% ^, m* ~# J# m. K4 j
谁有资格颁发健康证(卫生证)。
* J4 Z9 H! L. v0 vA:Medical Health Officer.
6 ^. X6 {2 I* Z, I3 j: A* E医疗卫生官员。2 a$ _! D# E3 @) K! R
12.For what period of time is the health permit valid?; C( E4 V, X; V
健康证的有效时间是多久?
( a' o% E- H7 {& jA:12 months.12个月
3 P3 \* ~0 e4 c  o, H$ u13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: s8 i/ x' t# \在食物和饮料准备区,通风系统换气的标准时什么
3 |/ [) `: G* j  e. L! O. f6 _A:08 times each hour. 每小时8次
6 P" l% f9 c' P- q+ F# o( e14。The minimum temperature for manual dishwashing in the wash sink is
* H* \2 c3 f" c手工洗碗,洗碗池的水温最低多少度?
$ ~0 F" H  G& x* r" A* ]1 V. WA:110 degrees F (43 degrees C). 43度* X5 g' J- l7 @- m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 `* R1 P4 t- _7 z6 H4 L& @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 f( @" U! {; L; {" E( ?A:180 degrees F (82 degrees C).  82度) u- ]/ t. X, V- T7 z  ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 u# u: c3 |. N" W) Q$ \9 s用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- b$ Q# s2 y" @8 _7 s0 _
A:en papillote.  法语自己理解
$ S* l, t+ L" m  F8 y9 X: N17。Wing or Club is considered a3 }: s# F7 \( x+ B2 ], U! T! j
翼和CLUB 被看做是一种...
3 J7 O( c2 S. M7 L6 [' [A:Bone- In Cut     带骨切; |8 L0 l" N/ t8 l( k6 D& w: _+ `# T
18。New York is considered a   纽约牛扒被看做是一种
8 {0 G6 @+ e4 `7 ~A:Boneless Cut     无骨切( J9 U0 g( H$ X+ Q- S" r  P# I
19.In general, a court bouillon for freshwater fish will contain3 m; f' h, O$ U
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
% d! a$ a! _! L" x+ pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 Y. M: L2 T0 L( j和做海水鱼同样数量的调味料和香料3 Y/ ^8 S2 k$ y! E) h' r+ |6 \
20.Anise is very similar in flavor and appearance to
7 Q# m6 ~1 S9 h( K% V7 g9 g八角和下面的那种原料有相同的味道: Z4 _. G( A$ p( c5 f- [
A:fennel  茴香3 a4 @1 D( I" C) i- @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ _6 w! t1 u! z& N
下面那种原料更像大葱且有平面的叶子" m; j* O- R& m% `! f  B
A LEEKS  似蒜葱 (这边人叫京葱)
- s+ A6 P$ m7 i! j7 j, e7 D22.Which of the following cutting shapes refers to a small dice
( m. u/ s. E5 |) `, {9 {1 [( u- [下面那种刀切形状指的是很小的粒(末)
2 H: W3 P% z/ ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 H: Q8 @; g2 g. P' o3 C23.Oil is added to the water for boiling pasta in order to# u0 @0 K8 V7 i) {4 l
向煮沸的pasta (意大利空心粉 )中加油是为了; u* P1 p: a" U
A:prevent the pasta from sticking and to minimize foaming action.
8 X# r: }# p) h% d1 A5 ~防止面条黏合并降低发泡。
$ [. I: s2 `/ S$ L24.Which pasta dish features pine nuts and basil?1 D3 Y' O/ M, [- Y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# k- e6 F" R( d- F
A:Pesto.一种绿色的意大利面酱
* \* A$ e9 g$ E9 h: `8 [& yhttp://www.tianya.cn/techforum/content/96/563836.shtml
2 ^8 K. L9 F0 }) W4 u3 @& T: g$ W! W& U, \: C
25.Which of the following is a spring vegetable similar to spinach?
8 Q$ R' D# f9 f下列哪项是一个春天的蔬菜类似于菠菜?
4 s' h' V9 W9 {; eA:Sorrel. 酢浆草。
- R. y5 {  Z  e' s6 k2 Fhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
3 u( R5 t$ N4 y/ ^0 i哪位厨师最早带来高水准浮夸的美食3 w& u; x3 ^. N/ n; D& t% u1 o
AAntonin Carême 人名 安东尼·卡罗美
9 p+ z1 G2 Q8 P5 r1 ]6 V
  g* q* K) n, B$ {4 U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# m! g6 `  v% L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 v% a& q  p2 L
A:Cast-iron stoves         壁炉
2 V# m6 S( h  U; ?http://www.usstove.com/products.php?id=6
$ F! J3 R$ i3 |# o5 _1 A  l6 x: X- R6 g5 j/ G5 \% V2 [
28.The French term used to describe the roundsman, or swing cook, is:$ M; M1 A( n8 y' z, w+ u
法国术语,用来描述roundsman,或摇摆厨师是:
2 J' s. C/ r) b6 F/ t( MA:Tournant   图尔南; P' g' P% l& V; U1 p" z9 J
$ p/ v6 z: _5 f( V
29.Another term for the wine steward is:
3 D  W: Z2 ]- p$ e葡萄酒侍酒师的另一个术语是:
  }( z, D6 n6 nA: Sommelier 侍酒师& f9 t% T9 R  j

) b% n8 w* K  W, F5 c/ h3 v4 w0 ~30.Molds, yeasts and fungi are examples of a:
$ q5 O: A' S* w. T, V7 Q4 k& K霉菌,酵母菌和真菌是一个神马例子
7 U( W8 s4 ~, r6 T, Q+ }  pA:Biological hazard 生物危害! Q& m9 G( D) t6 B2 ~" l) `! `
# a; ]$ {! |  y% E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& x  O) g2 x2 A1 X8 |9 b  Q4 M+ U
根据加拿大食品检验局,食品的危险温度区在多少之间:+ J& a4 E, v' I
A:40° and 140°F (4–60°C)     4-60度2 F1 Y/ _9 O( |

) L6 I) W3 v9 f7 W+ `3 C8 O32.All bacteria need the following for survival:
$ }# I6 x$ ], h3 h% i+ c, K# a所有细菌生存需要以下哪些内容:
/ W+ h" \6 A* U1 N9 t+ z! P) zA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* V4 O4 }3 @$ L; u
+ j  `/ z8 b) f2 E7 l: W33.Which of the following correctly represent critical control points in a HACCP system?
4 ^/ W/ f2 F* T1 T, \7 F! l; k: G以下哪项正确表示了HACCP体系的关键控制点?- m% r4 x3 w* B- \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) ?" N9 K" j% O2 r8 `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- s9 R' I% S; Q9 n
, C! d. z2 o! O. {3 t4 J1 r) O34.Which of the following is not an example of a carbohydrate?2 ^6 y6 D% X0 s" Y+ e
下列哪一个不是碳水化合物的例子?
% d$ g5 G9 ^" J) ~" X7 dA:Essential nutrients 必需的营养物质
# T2 L1 X& M5 G. Z1 X" k8 a4 T4 N0 {6 v4 J. |9 J  n. t" N
35.The process by which a liquid fat is made solid is called:
" e/ g! j" |  x! ^' v液体脂肪做成固体这个过程叫什么8 L' f) \8 l- M
A:Hydrogenation  氢化
3 N$ v8 Y, }6 V% p6 c& m' a- d" @9 o0 j% g* Q( g
36.Which of the following is not an example of a fat substitute?
. B& I: i: D# U' ?6 W/ d下列哪项不是脂肪替代品的一个例子
0 \4 R- A- C! ]( K3 [A:Acesulfame K  安赛蜜K表, F/ H. J( P( h' F  _- K

/ f6 D7 o- }2 S37.Health Canada requires that a product labelled "fat free" contain:
1 X+ @) e2 _: r加拿大卫生部要求的产品标有“不含脂肪“包括:
8 X: Z9 O; G. XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 L0 N4 I* {4 q
8 _5 S2 J5 B; ]/ M
38.Which of the following is not a problem associated with converting recipes?
( V. a9 O4 b- i% O下列哪项是不相关联的转换配方问题?
2 i; F) _/ m* {! a1 gA:Unit cost 单位成本
: ^% v! v6 a: k7 a, v/ [8 s$ U
2 t3 ]6 s5 N; H' T9 v; m3 N39.The condition or cost of an item as it is purchased from the supplier is called:7 B1 S5 M6 h2 @  @8 `
从供应商采购的物品的品质或成本叫什么
; m) E2 U; c$ L' B$ p7 k* `, OA:As-purchased cost 购买的费用. ^' \/ R" f) Y: V0 A1 a9 i
8 L8 W) c* n8 y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* G' G! E3 M: x3 j: w6 z6 v  Y: B2 g在新货到来之前用于日常所求的必要库存量叫什么  c  p  x7 Y, j  m/ R5 C8 B
A:Parstock 基本日常最低库存+ T6 e5 z& w1 Y7 @# i
* H# r+ l1 e; S8 T5 I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
! K( j) z0 G6 y5 v# y' K$ h下面那个缩写是用来表明正常库存流程?
: e6 d: J7 T# [3 W( ]+ t2 k0 `A:FIFO=FIRST IN FIRST OUT 先进先出7 A) U/ x6 ?2 V7 M# |6 y. R/ Q
) i$ @1 I8 o6 V. y  m
42.Which of the following knives is used to turn vegetables?
9 t' T2 ]! w( Z$ C下面的那把刀是用来打开蔬菜吗?% G) b& i+ v" E' h7 ?
A:Bird's beak knife   鸟嘴刀
/ G. T( {# Q& Z* y  phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 w7 `) Q8 d* z9 J# A) `
+ y: g/ n) |- S% o  `, u6 H* k43.What is an instant-read thermometer best used for?$ J; Q# O  w$ x5 p9 J
即时读温度计最好用于那方面?: P) J6 f+ N$ \% H9 r+ R0 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  v/ v3 E! k# A, i; p3 \  r7 I- ]$ a  r+ J' H0 ~( ]* ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) O8 p: C1 s" k( r2 k2 j% [下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 N6 d% g5 J! j3 |$ E# v" bA:Cast iron 铸铁
0 y) j! ~; w, ]4 w7 A" [) {% F/ U1 u6 p8 \7 G
- J0 T1 [( O" ]2 i0 P- F( }* v# R0 r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ H5 t$ X& m- Y- @/ m哪件装备下面有一个可移动的碗和一个S形叶片?
, U( h: e' a* g' |4 F" RA:Food processor 食品加工机
7 A7 T+ j1 k) [0 o7 `2 S$ ^http://www.google.com.hk/search? ... iw=1263&bih=572
5 F( Z% L: i& W+ E/ d$ H: Z' C
, g! I' R* B9 D, @: t6 R46.Which of the following is not a rule for knife safety?3 g1 \4 e. N# v& e- B: k
下列哪项不是用刀的安全规则?
6 |, J! u. h* M. p/ yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 i) l) {6 O) z6 t! t0 ?: m
- l+ N8 ~: R1 g  Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 h/ P; a0 W4 L8 K; O2 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. t5 ~7 ^2 p$ _  b. h8 G+ _A:RondellES ' E$ |6 Q" K' I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" n$ g' @3 Q7 n$ V, W

3 E% T0 q9 F- {. Z9 z/ C48.Which of the following is a diced cut used to garnish soups?% \) _2 O9 F; X. l) S) O
下列哪项是切成小方块用于汤的装饰?' @% ~" z2 v8 e3 h( \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 v' m& y! a( `* |& l* H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" |1 ^& b! ~2 [5 r& }; ?( j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 b+ \9 }+ J0 V* ]5 l
A:Gaufrette
$ e0 A2 w$ k* _6 N% a0 }* ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 I1 Y! l4 y: _: Y- x3 W1 b: C5 J& q8 z' @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# q* U6 u3 Q. J0 g9 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% N% H0 {3 o$ c# b

% ?% m0 n. }  m- A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( }; g0 b" F/ I7 q/ b9 ]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)
( R+ I- u3 [  P! x: ~A:Cilantro 胡荽叶 香菜5 H7 n! D& n) Z: B. ?; ]- F) t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 f" y. B  R& H( _" Z

5 i' |4 s- t1 l- e3 \60.Allspice is made from:, K0 u: }( j# M2 W+ c
多香果,  多香果香料是什么$ |/ z. \& }) y! t/ i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' t0 O9 \+ W5 u  |; a" y5 rA:A dried berry 干浆果5 Q, Y0 I3 r: q& H: ^

0 m' a2 r8 a; F61.Which of the following are used to make a sachet d'épices?. |* b- s1 L5 `% d
下列哪些是用来做香包德épices?
6 ]# l" A1 K- ]/ s0 c$ E- T# Mhttp://www.sachetcatering.com/
* n, D8 x; N- i! ]2 {. b  @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% w6 h% J% G- @
; U* T2 f7 V- \, x& u62.Which of the following condiments are not soy based?9 U' D4 j, _2 `0 E# D9 W3 f
下列哪项不是酱油调味品的?+ w: ?+ E5 e9 V* a5 V& B- C- |
A:Wasabi 日本辣根
0 }3 ]9 l" b) S+ z; \3 i8 V& U  Z0 z) }; K4 h
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 |- ]% }% M, 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:
% {8 }% @- Y* t$ _; T% RA:Pasteurization  巴氏杀菌
  j# h* B8 R) L3 k( ]- J4 H- z7 x7 k9 N9 M/ K+ \
64.Which of the following steps is not the correct procedure for whipping egg whites?1 x: b& U/ l- }! ]9 U
下列哪个步骤是不是正确的蛋清搅打程序?9 D- o( O! o* S. D+ H" K  u
A:Allow to rest before use. 允许休息后方可使用。* ~$ n- f- n5 C7 ^6 Z3 F/ Z

$ I: U+ r, d1 T% F7 j0 u* S: k65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 S* w% ?) `$ P" g5 ?% U) I, mA:56g and 63g 56克和63克
& n) G% \  @4 J1 s6 W) f5 _
; M  ~  `0 I# s4 O7 X4 Q, F: x66.Evaporated milk is a concentrated milk that is produced by removing  g+ H" W' s8 |$ {. C
炼乳是一种浓缩牛奶 是去除什么做的( U/ `8 n/ q: p. C  B7 i0 D- _8 Z, }
A:60% of the water 60%的水0 z/ C' c: J5 }0 p& z5 U- D" G

6 J! r7 c+ N% [0 B; q. p67.A method of cooking that transfers heat through a liquid or gas is:
- \* y6 [( k* X/ o/ C一种烹饪方法,通过转移液体或气体是:# x" a- c8 K* N, b% }
A:Convection 对流' R& ~. |) A8 _# ?) F

  h+ j4 p/ i( C, a" n8 ?' Y: U68.The cooking of starches is known as  烹调的淀粉被称为
! x' z' E# Q( KA:Gelatinization 糊化. C1 [, q5 D" q, s' B
, g; k1 A) ~1 g" E
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ j# A/ _) F/ G" o. u6 e
A:Braising 烤
4 A1 a; F8 q6 B# X6 ^/ I4 q9 {, R# z
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:/ ^  g' x* ]' L' o, A7 Z; ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; m* w  F& K; j, ~% A/ L
4 `) J( G$ |# f2 b71.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9 e" M  P; K7 P# g5 j  Q2 A" E* f
A:Fumet 原汁+ c0 \4 F  ?  ^% Q( x/ d; l

% Z/ j' ]5 u6 K) V% E. Y72.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 a0 F" n8 V4 d( M( k! yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) ?9 w1 K2 u: _# a

; b( r( q$ y3 [8 j6 C3 r. p73.Which of the following is a principle not used in stock making?
) R  `7 D1 F- }0 M下列哪一项不是用于制造高汤(低汤)的原则?. Q6 f( [2 A* D- q# f" y
A:Start the stock in hot water.开始在热水中操作" v. L3 V/ S0 Q) Z

# t. J; L5 n4 Z( a& b( T1 ]3 D2 z74.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0 [4 z. x* z6 v7 _+ w0 y
A:Remouillage 法语熬汤
- S+ L. @3 r8 o& \. T. U$ e; w( Dhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-17 11:14 , Processed in 0.199123 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表