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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。
7 Q5 n& @8 N1 F6 [% |0 m5 x
$ A2 A" u. ?: [4 ^( b) C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 a9 K" U/ e6 d; }/ S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% q1 s0 x' x! E6 @4 k# v
1.Which of the following methods should be used to determine doneness in a New York steak?
" V4 z1 W  E1 w/ W/ `9 j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)
4 x% a7 h# g4 p' D  qA: pressure touch. 压力触摸* y+ X3 S& m: w, Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  i5 Q/ a! Z6 ^* C) V2 N" @/ s3 M9 @
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" b! X# e  ^. E# X
A: acid  食用酸
: ]3 r6 V9 \6 W3.Vegetables are major sources of which of the following nutrients?6 U. Z& L8 d' R/ b$ h
蔬菜中包含的主要营养有哪些
+ C. L( h5 f. E8 rA:vitamins and minerals. 维生素和矿物质。; j* `- K- f5 p2 v9 V0 i, ~
4.Cauliflower is commonly served with
& N3 v2 x: p6 f+ m4 D! U花椰菜(菜花)最常见和那种酱汁搭配
- Y# k3 N: D  b& Q( T* dA:Mornay sauce. 奶油蛋黄沙司
0 G/ s9 r- J! l+ V& U( @5.Which combinations of products are found in pie dough?
+ R+ U$ i0 o6 S, I" H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ e+ a; ^+ D( M+ _# L. {* Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& m) [1 e! ^3 j, G6The French term for mussels is 法国语青口(海红)叫什么
4 f5 S# K4 ^, I7 \, w0 bA:moules.法语青口,海红
$ |. w# U$ n2 w+ c/ V* n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' Q. n* Y7 o( g1 B( K7 Z% H
A:faintly fishy. 稍微有点似鱼味' u( s6 S1 L- Z" n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; d4 Q* T' o' L
A:2 days. 2天" E/ [6 n2 _1 z! m, }
9.What are the principle ingredients in ratatouille? ! B6 x4 R+ N6 f! |. n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 G1 c1 K( s  X. o, q4 b
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ }: m* O3 ~( Y8 g1 L% [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) L+ z" i& u2 r3 k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" e5 ^5 B6 L- _6 k5 I6 X+ T
A:cook food in quantities that will be used up within 20 to 30 minutes.  K2 }- `; C, k% Z
大批量烹煮食物要在20到30分钟内
; n% D( t. o5 |/ o5 W* s3 H6 R11.What person has the authority to issue a Health Permit?
* F( I( w8 c8 q1 X9 B谁有资格颁发健康证(卫生证)。
9 {8 j' Q  w# Q, I0 ^* rA:Medical Health Officer.( g% ]/ P7 y2 B' ]1 P1 ?
医疗卫生官员。
; [3 d5 u5 v  _9 ]2 v' Y0 L12.For what period of time is the health permit valid?. g2 V; F/ h* A
健康证的有效时间是多久?
3 j! ~8 @- a( Q9 S3 eA:12 months.12个月
9 v/ S' f  k6 |% N13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ q; ?( q4 D/ `4 [在食物和饮料准备区,通风系统换气的标准时什么3 x6 c! K0 n. a6 f8 D4 \8 S
A:08 times each hour. 每小时8次
6 h" E; ?7 Y# k" _14。The minimum temperature for manual dishwashing in the wash sink is, ^6 c1 f- ~3 h. D
手工洗碗,洗碗池的水温最低多少度?. x# i2 x1 O( n  |
A:110 degrees F (43 degrees C). 43度; @* y  }' M; A( y* P' R
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( L# |# I4 c$ |. Q( `' T# D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, w9 v% L' B" k- `, [A:180 degrees F (82 degrees C).  82度; v# G6 `6 \, O8 @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' G7 [+ F7 A3 S0 z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& T. ^- H6 z0 {! o9 d! f: f" c
A:en papillote.  法语自己理解( p- V9 r: i# l' u7 r
17。Wing or Club is considered a
! A  M1 F  z% v3 o/ a翼和CLUB 被看做是一种...
# y+ X. D0 |& q# N7 qA:Bone- In Cut     带骨切+ T( O1 G1 P3 f6 K+ e. H
18。New York is considered a   纽约牛扒被看做是一种1 N+ U4 f; O+ C
A:Boneless Cut     无骨切7 L# k. v" f3 f4 e
19.In general, a court bouillon for freshwater fish will contain
$ A8 y! n3 F* T7 ?3 \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# i! g  ~5 A' d/ N, O+ [" L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 f$ F2 z8 H: r) _  L$ o4 {/ v, q8 ?和做海水鱼同样数量的调味料和香料
) l+ {1 R5 a6 \9 N) x20.Anise is very similar in flavor and appearance to
& j9 H+ U" F7 v- p% W0 e# s八角和下面的那种原料有相同的味道
# P& r9 G0 Z6 x6 J- ?  H+ GA:fennel  茴香- n- P, v# }1 _) K* {; E8 e& g  L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 ?7 B9 D- A$ U% N! U3 W. h下面那种原料更像大葱且有平面的叶子. E2 T1 @: Q; D$ S
A LEEKS  似蒜葱 (这边人叫京葱), P# ?. I- ?' W' a1 U
22.Which of the following cutting shapes refers to a small dice0 e! R1 R* b9 X7 T
下面那种刀切形状指的是很小的粒(末)
, R9 H  I! l3 \' [. n4 gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 W2 T5 p7 H# x( U% f. I; P
23.Oil is added to the water for boiling pasta in order to9 t! {* Y% B+ y5 v$ Y
向煮沸的pasta (意大利空心粉 )中加油是为了
$ ?( m9 a! ^' ?% `6 JA:prevent the pasta from sticking and to minimize foaming action.. |5 H0 w9 C4 {
防止面条黏合并降低发泡。6 G) \5 e6 D1 a
24.Which pasta dish features pine nuts and basil?, }1 t" f% m3 p: H( V$ u. l/ g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ V5 n3 K5 W) x# L1 ~9 z6 aA:Pesto.一种绿色的意大利面酱
) f( d4 J; J0 ~http://www.tianya.cn/techforum/content/96/563836.shtml' T" L* I0 Y/ o6 B$ R6 |

, L! G/ X+ W; j# G+ r2 H8 @7 v8 C2 `25.Which of the following is a spring vegetable similar to spinach?' m) k; y& R9 l. `8 Z- W8 V
下列哪项是一个春天的蔬菜类似于菠菜?0 G$ ~" O# X5 m: s) ]5 y
A:Sorrel. 酢浆草。
, A! }( c! Z& \& u, phttp://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:7 h% @# F8 `' o* m7 F
哪位厨师最早带来高水准浮夸的美食
6 k3 W1 K3 L+ i' f& Z( r. X4 [AAntonin Carême 人名 安东尼·卡罗美3 ~* R' D7 z3 h4 q) u6 V
$ d) V) O& n4 n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( H( m$ y+ A# U$ [: }, P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) g7 \5 @9 y; q/ [) q7 u% e' ?5 z: t
A:Cast-iron stoves         壁炉
1 C- Z. s( \" q# P' E0 N/ Jhttp://www.usstove.com/products.php?id=6
: N& p! `1 i; T# R8 A" O% P' x) L$ f' d2 [( u( d
28.The French term used to describe the roundsman, or swing cook, is:' w1 {: [% d( j0 e
法国术语,用来描述roundsman,或摇摆厨师是:5 J0 Z6 ^2 [8 T$ ?% v. N1 C5 k, O
A:Tournant   图尔南/ r' c2 L) Q  G0 w
" N( E( y2 L/ u1 s2 A% E' Z, q& `+ b
29.Another term for the wine steward is:6 B; c; M: P7 P. D" }
葡萄酒侍酒师的另一个术语是:3 T# o# E' p5 q
A: Sommelier 侍酒师$ Y& c" a1 e) I

/ K/ N' I4 n. t4 D30.Molds, yeasts and fungi are examples of a:
' E6 P& [; q% V6 O9 [2 |: v8 g4 L霉菌,酵母菌和真菌是一个神马例子
4 s  f0 o7 ?; x8 e' d: I* GA:Biological hazard 生物危害
7 D4 g9 N( H8 @5 C% T1 Z
* ]# Z# ~/ w7 g: Q4 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 g, D' g* h/ X根据加拿大食品检验局,食品的危险温度区在多少之间:4 V, y) L. {9 {% d( D* Y/ D
A:40° and 140°F (4–60°C)     4-60度: B4 l0 M0 }+ r, |$ }$ Z
$ l; X( r- I- n; U# c  t
32.All bacteria need the following for survival:
' \9 _3 p. d4 {% ]3 A6 S$ @所有细菌生存需要以下哪些内容:( s9 y" J8 d! Y% k
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ r$ d* N% t+ H3 c% e

9 X6 \3 L4 w; f! X. H# K33.Which of the following correctly represent critical control points in a HACCP system?
) W5 M# p3 q! y/ Q' x; Z以下哪项正确表示了HACCP体系的关键控制点?( c! i- v1 T; d( _) U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   b4 s' U( Y1 b0 O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& ?% O" W' B1 b+ H& u1 b

( d( h; T8 H: S7 N34.Which of the following is not an example of a carbohydrate?
0 R9 c6 E- T8 Z7 m: X下列哪一个不是碳水化合物的例子?3 {, H  Z/ p* s  {' D1 @
A:Essential nutrients 必需的营养物质" {6 T7 a, C  l5 W; M

8 e- `# i6 v; ~35.The process by which a liquid fat is made solid is called:
, E& w. f  e6 F% l液体脂肪做成固体这个过程叫什么8 F- K3 V% O! W3 Y) |. r$ f8 e+ L
A:Hydrogenation  氢化8 f. [2 M4 v) V7 n6 _
3 C4 u2 ^7 C4 D0 u; L# I; {" [
36.Which of the following is not an example of a fat substitute?
: ]' r$ l6 R/ {; T" E( O下列哪项不是脂肪替代品的一个例子% u- Z" E- j' W
A:Acesulfame K  安赛蜜K表3 {4 ~. I# d) b2 x' P

' h3 _3 j# c5 q7 x  h9 ?37.Health Canada requires that a product labelled "fat free" contain:
# o1 i' X% [* m8 ^加拿大卫生部要求的产品标有“不含脂肪“包括:
6 s' ~' Z7 u/ p8 h+ @9 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% X* X. F1 {. l" C' \4 ~

2 x% A( {3 \& x7 t) S9 a# i5 R38.Which of the following is not a problem associated with converting recipes?
3 A) Q3 ?4 l( A下列哪项是不相关联的转换配方问题?% a& G0 @8 X+ m( p, p( I
A:Unit cost 单位成本
1 m2 r! `7 n- G; H# @! C
9 ^, K! D8 j& j( {; H39.The condition or cost of an item as it is purchased from the supplier is called:; i# |: S0 T# S9 o# R
从供应商采购的物品的品质或成本叫什么# K" v  l3 }# ?
A:As-purchased cost 购买的费用
3 N3 X" k4 y& f. D: h' A* d! _/ j: J7 w/ E1 H; [
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- k  I( ]! f( e6 g) E在新货到来之前用于日常所求的必要库存量叫什么
- |3 K* p9 e5 v0 iA:Parstock 基本日常最低库存
) j2 y5 |; @2 o  k- P% |& t/ _% n
- ~9 @8 W$ }. ~5 `9 L& O5 o41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 I0 z* w. `4 {0 J下面那个缩写是用来表明正常库存流程?
+ i2 e' c. |4 B) |( Z, YA:FIFO=FIRST IN FIRST OUT 先进先出( ~) E) A# z8 B* ~
# Z/ F0 E# m% D( ]* S& Y
42.Which of the following knives is used to turn vegetables?5 K; \( B$ e0 N$ x' y$ }" C
下面的那把刀是用来打开蔬菜吗?
6 {4 p* e0 Q. V. L. ^4 T3 eA:Bird's beak knife   鸟嘴刀
% W# v8 ]) f( x9 k) D7 H! A/ Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ P! c( ~1 F' w/ t

: k. Q# {, L  ^" B7 W7 b; h43.What is an instant-read thermometer best used for?
1 w4 m6 y" ?% a, g即时读温度计最好用于那方面?  g# B1 z. a  n7 k  q1 ~* }- {
A:Checking the internal temperature of a roast 检查被考物品的内部温度* F$ F# [3 y* n- y9 Q/ l
* s' L) N' H8 I" e$ w4 a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( _! G% r' ~( H$ d) E7 I下列哪些金属材料受热均匀,通常用在铁板而且非常重
; D1 u' E# o! s) B5 _' X% hA:Cast iron 铸铁( c* q, N2 u+ w3 K1 t

, E6 }* x* ]/ L& ]7 {  k# y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; b7 r; P" I+ q5 @2 U
哪件装备下面有一个可移动的碗和一个S形叶片?
6 m0 E2 x  \$ ?, p5 WA:Food processor 食品加工机
8 w: ]2 c% ?8 [2 {2 E! Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
. w4 r% c9 k( B( }
4 c5 }9 V* p7 H  d46.Which of the following is not a rule for knife safety?- l; ~! d& e# U1 o* s' z
下列哪项不是用刀的安全规则?3 k* ^) o3 i. B9 J- @6 ^; C* o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 S6 u. s$ `/ U, t1 \- x8 A" C; D7 r' w* J  K2 a2 @9 T6 A1 h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& j; n8 N  J7 F' I* B. U4 I" r4 f( S! l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! M, ~- B$ {) C7 n0 U5 U2 `
A:RondellES
* [; H: }3 k1 F: F/ x" T  B( ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 Y/ s5 ^: Z1 z. k; D( j: M! B8 z: L' ?/ J& Y$ X+ I
48.Which of the following is a diced cut used to garnish soups?/ R7 R; t5 C/ |2 A, v* j
下列哪项是切成小方块用于汤的装饰?
- g: V5 \1 |% S  g, {) Q) HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ p5 ^1 p; W. h1 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* Y: x0 w6 h4 Z
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 x& W$ y$ A) O% s
A:Gaufrette : F2 v: j8 V  g2 q8 ?. a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) O* H6 Z9 s! Z9 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- L/ ~- U! D3 f* z3 B) r$ WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( S% q1 h3 r  y: r; a# L

; l  Z: N$ M! e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: l9 U1 I+ g1 A: s5 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); H6 {) R5 X/ B# |) O% q5 D
A:Cilantro 胡荽叶 香菜2 ]6 A3 ?9 z: @0 A" b- u& s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 b3 \; F& `+ w" e/ w% Y" B$ Z) F) n( I- h) m
60.Allspice is made from:
* W  b: z/ ]; p, l 多香果,  多香果香料是什么! W: E, x- L1 e4 E: W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 w8 |9 C" q/ v+ \; x
A:A dried berry 干浆果+ V( d. Z' L& ?( P% Z5 u
- a$ e# B& d) ?% S1 w* |# N% f" B
61.Which of the following are used to make a sachet d'épices?" ~8 G8 e4 p. p. \. Q- ]
下列哪些是用来做香包德épices?7 s1 u, z! Y# A+ k" ^; M
http://www.sachetcatering.com/- t5 w8 d: [: j  X  f
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" I/ ]( m. U& ?' \% L, f$ Z, {# ~" N+ k. D) a1 x
62.Which of the following condiments are not soy based?/ h) V! c) c1 ^7 ^) o) X
下列哪项不是酱油调味品的?
3 S1 T/ N- {# \9 ]2 T5 cA:Wasabi 日本辣根" [8 ~' N& }3 q: S- [3 @

4 H, s1 B$ A6 @( [; ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ J# L) p, ]6 X* Y, A
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:
; |( n9 M1 D1 @A:Pasteurization  巴氏杀菌# |% }  ^! J$ q2 s' A" F

# S6 r7 A# B; f& \0 i64.Which of the following steps is not the correct procedure for whipping egg whites?* |. O; I- ?2 \. v9 R6 Q. D% Z
下列哪个步骤是不是正确的蛋清搅打程序?# {0 d, R/ V- _6 x5 u; Z
A:Allow to rest before use. 允许休息后方可使用。
" B7 ]6 |2 \) j/ ]& [# q, o6 t8 x( e$ u
65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 C' Y8 A8 c- q6 q' p' I% g0 YA:56g and 63g 56克和63克6 \0 ~! X) C: M7 x8 i

) f6 N: C+ S$ L66.Evaporated milk is a concentrated milk that is produced by removing8 \- b4 \# R. v) }4 F; l6 T, {
炼乳是一种浓缩牛奶 是去除什么做的$ _3 A9 |2 k( |- }/ D
A:60% of the water 60%的水0 T( F8 O# V( E9 {/ Q

, M" Z, }3 S/ x3 H* s+ _, W67.A method of cooking that transfers heat through a liquid or gas is:7 @" H4 X( _  u  D
一种烹饪方法,通过转移液体或气体是:
+ p' o2 }* p& [. B$ Q' P1 `3 h$ bA:Convection 对流  K# L/ H  _  c) ?% H( b/ _

& T% q1 i, @; j& l68.The cooking of starches is known as  烹调的淀粉被称为
; U) A7 D2 ~0 J/ I$ IA:Gelatinization 糊化5 K/ ?0 ~% o+ f- ^" p  \
, d% O/ \! w7 P/ c; _8 c
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 @0 B/ B8 f6 Y/ V9 A2 sA:Braising 烤" t- l* I9 f& y7 S2 Y/ Q; u1 ?& E

( B+ ?' ]& s, ~% f* r0 y70.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:. @/ U8 |( j5 t" E& T
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& D% Z/ w7 I: \( _6 X; o
$ A8 n" ]# w: ?3 G& D! `9 D8 ^* E71.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 I/ Y. P: P5 @! w; A  q
A:Fumet 原汁
' U5 z# Q9 T# s% @! F1 a
* D0 I# _/ y# e3 l; s72.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9 `6 Z: a9 g( ^. n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" z# f/ k$ G2 W% _$ g& j) `  h% ~& O; Y0 A, _6 n7 p
73.Which of the following is a principle not used in stock making?
+ I+ y# v) W. e1 |下列哪一项不是用于制造高汤(低汤)的原则?
. H9 l4 w1 U% uA:Start the stock in hot water.开始在热水中操作" E( |, H$ E/ W% b5 i" T' R

# P) e. @) Q. U4 X: G4 K5 d74.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
8 }+ C9 y' w% r, O0 p; x3 }$ X: _, bA:Remouillage 法语熬汤7 Y0 I4 j, w! J% t, Q5 f
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