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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。2 c, H9 r6 Y( U3 b  Q5 Z  y

* S: E  ?6 ]! b- h. Y7 s7 a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。# V/ M0 ~! r/ B5 {. R9 @
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
6 A! b1 E( G* D# m+ e! W" h1.Which of the following methods should be used to determine doneness in a New York steak?
* Z* |- s! V, z! z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)
" u8 n4 E$ V6 FA: pressure touch. 压力触摸
+ J& Y# U% U6 D3 i" k1 w7 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, k/ u& P, r. n2 K6 M5 l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% V: Z! B5 {; m5 V$ x
A: acid  食用酸6 f7 i% f/ r) m  C$ ^' Y
3.Vegetables are major sources of which of the following nutrients?% b' O: a8 b3 `- X$ ~) b
蔬菜中包含的主要营养有哪些& J; }) n3 P4 A' n, y1 v5 C
A:vitamins and minerals. 维生素和矿物质。
# ?5 z* v4 E. r; E4.Cauliflower is commonly served with
! P- M' N* d/ L) A花椰菜(菜花)最常见和那种酱汁搭配3 s: d. A) y3 C
A:Mornay sauce. 奶油蛋黄沙司
' r" D; U$ E1 e" f' U  g0 W* T5.Which combinations of products are found in pie dough?9 D9 @7 }7 d9 T- i/ _- K
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- S5 }6 f+ m/ j4 H; K# O) L, i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( G1 O  s, d2 y5 p/ s6 l6The French term for mussels is 法国语青口(海红)叫什么# O  z) G+ Q0 b$ a% `6 G; s2 D( M
A:moules.法语青口,海红
! J: @! t& o/ `3 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- N8 M2 H( q2 L/ @2 E+ QA:faintly fishy. 稍微有点似鱼味
( z( t0 O6 T- ^' ~: D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 R+ @7 [/ M# i7 O
A:2 days. 2天
/ [* W) z- |+ j9.What are the principle ingredients in ratatouille? " G1 {- d( E# U3 c" b( _- j# |7 S. f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ D2 _3 `2 h+ c3 ^A:Zucchini, eggplant, green peppers, onions and tomatoes
0 ~7 Q0 f0 R: m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! r; O  V3 y) g, H* S+ A  q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& l* `: R0 M0 w# nA:cook food in quantities that will be used up within 20 to 30 minutes.8 z" v" `1 o4 _& N
大批量烹煮食物要在20到30分钟内
% T7 g9 o# n2 i& p11.What person has the authority to issue a Health Permit?2 l1 ~; B6 _  u4 t& y
谁有资格颁发健康证(卫生证)。0 U! {* ]( \7 W5 _4 Z5 e
A:Medical Health Officer.- L6 I; ~/ m$ u$ s1 D
医疗卫生官员。
) g6 g% p3 b( x6 f& S4 L5 l12.For what period of time is the health permit valid?7 L& O3 Q* |# L, p8 h* G2 c! i
健康证的有效时间是多久?
9 Q: F  e# b9 b5 i1 u0 NA:12 months.12个月1 M4 t: [, w3 l/ F: X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air, M7 v- I' Y) ^: \- j
在食物和饮料准备区,通风系统换气的标准时什么
# i' f. N7 L! H' s7 D+ c2 g7 rA:08 times each hour. 每小时8次# m9 ^- z9 y% Y. e8 [+ N; |
14。The minimum temperature for manual dishwashing in the wash sink is
2 Q% K- M) C9 Y2 H* X5 ]手工洗碗,洗碗池的水温最低多少度?; l% A& d& W- I' n
A:110 degrees F (43 degrees C). 43度
, k7 k# j+ B! I; J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ z3 u+ v; I0 B5 _' q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 `1 R8 Y/ C) S, Y! ]7 Y$ Y# E7 ?( GA:180 degrees F (82 degrees C).  82度  N$ T. [$ c3 T+ A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 D- Q  m, G; f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ R* ?+ K* u3 J5 R: IA:en papillote.  法语自己理解% N9 h% i- J: @
17。Wing or Club is considered a
4 S! ?/ {$ T) u) C2 _" m2 L* \! Q* }翼和CLUB 被看做是一种...
6 Q- c! P# d& V4 R; z/ zA:Bone- In Cut     带骨切
* V, k. [. I6 X2 u8 W8 x18。New York is considered a   纽约牛扒被看做是一种* }; \3 N9 Z* Q3 ~7 @: H# b  a) Z
A:Boneless Cut     无骨切
3 D+ X; C' S2 [8 t% k' ]19.In general, a court bouillon for freshwater fish will contain7 J0 a0 r3 j5 X2 L4 |4 [# y
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. S/ l4 N' Z9 o1 e  U+ A/ s: O: {  w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* z2 |4 V( J+ g$ ~  [6 ^6 J和做海水鱼同样数量的调味料和香料3 [8 j5 n2 F  J2 [$ {( p8 `: v
20.Anise is very similar in flavor and appearance to
3 {7 [: B* O5 l/ G% R( |. ?5 a$ v# f八角和下面的那种原料有相同的味道) b; t5 V7 d: o
A:fennel  茴香" @/ [* N0 b% k6 y, K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 M2 C- o8 h% P6 s7 ]5 B" C
下面那种原料更像大葱且有平面的叶子1 \8 t- ~; a1 x
A LEEKS  似蒜葱 (这边人叫京葱)
5 D( r- B7 _8 u+ a' I; W- A22.Which of the following cutting shapes refers to a small dice
& r" L8 H7 p. X* f  d下面那种刀切形状指的是很小的粒(末)3 ]" x  Q) h5 E( o6 d. `# C" \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ A9 q* f0 M, D1 M23.Oil is added to the water for boiling pasta in order to
6 I: _+ w) k/ }  a向煮沸的pasta (意大利空心粉 )中加油是为了
, E8 h( ]7 t+ fA:prevent the pasta from sticking and to minimize foaming action.5 H2 ^% p7 m2 C, w% ], R, C' C
防止面条黏合并降低发泡。
0 }7 n" h3 a( ?; l24.Which pasta dish features pine nuts and basil?
3 |- Y: n2 g& k0 r8 Y3 X; E- J8 w% j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% l: \5 @& S, n3 e2 s& N
A:Pesto.一种绿色的意大利面酱 ; w% U) A" _  t) k" E) W9 a
http://www.tianya.cn/techforum/content/96/563836.shtml
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2 Y# r% a7 ~! f( D25.Which of the following is a spring vegetable similar to spinach?
! Q2 S' v; c& m; o7 S下列哪项是一个春天的蔬菜类似于菠菜?, P) c1 z  _" p% o" V
A:Sorrel. 酢浆草。9 q& Y# L7 |' {' T% p: X3 c/ L
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:
9 p5 v1 H1 w. ~4 j  h( S哪位厨师最早带来高水准浮夸的美食
  }' a; v0 [; L. cAAntonin Carême 人名 安东尼·卡罗美
/ d4 a2 }( d% T/ t8 H" v% j1 C% r& s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 f$ h) R- J, y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 V& x/ O* r, ~3 RA:Cast-iron stoves         壁炉2 g# |0 }9 y0 [* E) ^9 l0 e7 X' p
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:& [; V8 |  t+ P0 B& v- D
法国术语,用来描述roundsman,或摇摆厨师是:7 x( \+ O! }0 o1 l: ^' Q
A:Tournant   图尔南& L/ e( k0 F  R( G' |' B2 V

9 O! M$ G4 C6 R' w& O29.Another term for the wine steward is:
1 |% c. m: P- g8 W/ K# d  G7 Y8 P7 d葡萄酒侍酒师的另一个术语是:0 k# @7 g0 |) Y7 H: _
A: Sommelier 侍酒师+ r/ |% n' `  C

! G  e/ o$ X; \30.Molds, yeasts and fungi are examples of a:
5 \; L( n3 S, V2 X霉菌,酵母菌和真菌是一个神马例子. l5 Y3 I$ T9 J$ ~# f
A:Biological hazard 生物危害
( J; f& d. q& ~
7 ]" Q: D" b/ ?" D% E) z8 r# Y, f3 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' O$ D* B5 q% W* p/ T: Z根据加拿大食品检验局,食品的危险温度区在多少之间:
) p6 B7 v! X8 B" _! ?  yA:40° and 140°F (4–60°C)     4-60度1 e; \4 F' {" y5 j# x( P6 p

: H' N$ H& N5 ?  \# B+ \32.All bacteria need the following for survival:' Z2 M$ v* ]) p: D* C: O
所有细菌生存需要以下哪些内容:! E, Q" [9 w. G+ v% M0 I" x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
6 C' d, ?6 ?8 b- ?. a  ^以下哪项正确表示了HACCP体系的关键控制点?
, D# Q1 u: t& c/ l( I$ T- }' I0 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  G" V7 f! k' F* F3 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 h9 \! ?1 b( K- e, ^6 u5 N/ @3 C  x) O# h7 `0 f, D' A
34.Which of the following is not an example of a carbohydrate?
. T) [# j/ K# }/ s下列哪一个不是碳水化合物的例子?1 C; U' {7 ~9 _/ U
A:Essential nutrients 必需的营养物质
& I8 W, q: H! }
2 B( P3 D; I1 d* n- k( x  M" \35.The process by which a liquid fat is made solid is called:
2 v# P- }2 ~# R2 p2 C液体脂肪做成固体这个过程叫什么
: [# v; |! x) I9 F) ?6 v6 L2 I  ?$ kA:Hydrogenation  氢化# x) m3 w: H0 p# u7 \1 A

! r5 u2 Y) S. _: v36.Which of the following is not an example of a fat substitute?+ i0 ^1 P6 a( R0 v
下列哪项不是脂肪替代品的一个例子
* r7 Z- l) k( q, B& o1 b! gA:Acesulfame K  安赛蜜K表8 Y5 ]8 w- P2 T/ g

$ F+ i* D/ o" m: U1 |, I37.Health Canada requires that a product labelled "fat free" contain:
" T! P; Y. W  A# |( V* x加拿大卫生部要求的产品标有“不含脂肪“包括:" n( s& V2 k1 ~( |, ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% w- @! o9 z( ?: s' ]7 U, v; v
$ }  I# z1 f$ k+ U$ p7 Y! I7 O
38.Which of the following is not a problem associated with converting recipes?
+ x# m1 ~( t8 z下列哪项是不相关联的转换配方问题?$ O& h4 J% C) U
A:Unit cost 单位成本
3 K0 F8 R# `' r6 @9 y# @
+ i- m9 ^' ]% q+ b6 w39.The condition or cost of an item as it is purchased from the supplier is called:
( p4 u% N6 j8 `: g& P从供应商采购的物品的品质或成本叫什么
9 [* v  l( w9 b) o4 R1 EA:As-purchased cost 购买的费用
+ Q$ [, w/ B0 i8 |* |. t$ }3 f6 b0 F1 ?! |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& ~/ I4 p% i  w' g在新货到来之前用于日常所求的必要库存量叫什么
  W5 N- `3 q) a- u$ ?/ tA:Parstock 基本日常最低库存
# O* e1 q& V& A; j4 @: |5 H" d& C  c0 i! Y+ I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( w0 j) D  E( `下面那个缩写是用来表明正常库存流程?- @3 G& {7 }9 z  I' Z$ P
A:FIFO=FIRST IN FIRST OUT 先进先出
$ x* D( T& l; m6 [+ I: R/ ^% D( b7 R# [5 D: e/ M
42.Which of the following knives is used to turn vegetables?6 I$ B" K6 E! p8 S+ T4 c
下面的那把刀是用来打开蔬菜吗?: |9 `) d7 h( A
A:Bird's beak knife   鸟嘴刀
5 a7 P0 P$ w* fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& }4 B) z' D9 o3 `) o4 [( [% P0 J43.What is an instant-read thermometer best used for?
4 |+ m8 J% A! `2 `) l3 D, p, c即时读温度计最好用于那方面?
2 Z% I. R# ?: _( X5 `A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 d' s0 m( U% ~8 a2 E8 E+ a9 c' i6 A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 i4 P8 E! g2 S: b$ F  N- b# ], z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' _0 ^. [5 ]6 |( B! TA:Cast iron 铸铁8 G$ r  B' V: @6 u0 E

/ y% q! U+ V: w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ b5 F, _( E4 W, p2 a7 b
哪件装备下面有一个可移动的碗和一个S形叶片?  e; [" r8 ]0 S. R6 C% ]' d. `
A:Food processor 食品加工机
- [( ?" J/ z; c4 phttp://www.google.com.hk/search? ... iw=1263&bih=572& t2 J! N1 h  i7 A: Z

6 o, R3 s' m- e- S46.Which of the following is not a rule for knife safety?
9 @% b" z6 t# Z6 j9 V下列哪项不是用刀的安全规则?) W; S- i5 L% p8 N+ V; p5 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' X, w5 W  t/ Z' }

4 g! {8 L( D# B) e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& ]2 W9 W# _+ v1 ^* ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 q$ H6 q' i% J) b, B  C" f5 zA:RondellES ( R' I) i/ Z! N7 I8 O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
) x. l  [! f7 p7 A$ K7 j下列哪项是切成小方块用于汤的装饰?! v* |0 R; c% C$ X% u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, ]. \' ]- e% f7 m4 ]& j6 Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 l3 Q0 ~- \) y% P! \; z# 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!!——
; k/ V2 K0 n1 fA:Gaufrette
) w  S2 S8 K: D+ m$ y2 A9 Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( e; m9 Z  ]" r& a  j% M% a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 W6 }# [2 |! M- u# F7 p, Y' E' k# wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- L7 T# T& D( D# e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 n5 z4 ]+ m6 e5 z( c1 c; ?: L% d) P
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)
) Q6 ?5 j7 p* P5 L2 E3 iA:Cilantro 胡荽叶 香菜
8 A* t' T# I) F! q2 Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 K3 |  g2 z' N- v% Q2 [
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60.Allspice is made from:
+ t. ~2 F& K  d2 W) _ 多香果,  多香果香料是什么
# r+ M3 t0 b  k( Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- ~  i, c( B9 c9 L7 ~8 AA:A dried berry 干浆果# E8 _* N5 Q8 X! X+ d" h; v

. y7 o  ~  J1 Z61.Which of the following are used to make a sachet d'épices?
8 x8 W  Y! D4 d2 z0 T: b" F9 X下列哪些是用来做香包德épices?
4 l% q. p6 D! ^0 {  xhttp://www.sachetcatering.com/
/ f8 N/ O; V  I! \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! B8 k: v: [) F" F: n8 |; o2 T  u) g- o- O6 r. ?9 q& V
62.Which of the following condiments are not soy based?
0 a$ r' c: m) C( u: Q; E3 x% S$ B下列哪项不是酱油调味品的?
3 V; l/ M: s6 x, q# z7 n5 N, FA:Wasabi 日本辣根
: l" Q+ E+ ?$ I  U3 e( N: F! X9 `/ I+ y1 ~: O' s! f4 H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 D: T9 r4 C4 y
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:
5 s. o- v7 e, fA:Pasteurization  巴氏杀菌
2 {8 f( ]' i' C" x' r+ k, u2 E) ?( Q; a& V& p# c& X. A( {4 x
64.Which of the following steps is not the correct procedure for whipping egg whites?( Q! B8 g9 {  u; v
下列哪个步骤是不是正确的蛋清搅打程序?, c& [5 H8 d6 J2 ?3 n% I3 ]9 j
A:Allow to rest before use. 允许休息后方可使用。! E- q( [$ H( |; @/ c$ o' B/ y
. a$ U" O$ [! J( w& a3 U
65.The weight of a large egg is between:一个大鸡蛋重量介于:; p( o1 b6 w* W9 ]" P
A:56g and 63g 56克和63克& \7 [0 v) I7 E$ b1 `8 |
! }5 P. R4 ~5 Y+ p
66.Evaporated milk is a concentrated milk that is produced by removing
/ Q- P1 g1 x" T: r  t4 Z8 }& m. ?炼乳是一种浓缩牛奶 是去除什么做的9 k2 B7 X/ Z2 l- u) U
A:60% of the water 60%的水$ Z5 p. R5 T  U5 O- Z; N

( W- O; W: p0 n( I67.A method of cooking that transfers heat through a liquid or gas is:
& q- r4 k$ M6 u5 }一种烹饪方法,通过转移液体或气体是:$ A, p* g* e/ e6 P" {. f& \0 e% q
A:Convection 对流  M: Q6 I- f) _9 r

& O) D5 q# g4 ^, K% M, P' b( w$ \68.The cooking of starches is known as  烹调的淀粉被称为
4 E' C- `, z& s; A% {* kA:Gelatinization 糊化  W$ p4 c& O/ {: d, J

  z. O( g& }2 ]8 J. Y( ~' c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 R4 u8 O7 Q# O
A:Braising 烤
8 I# [( N5 U# R" g, K, R/ ~- ?8 ^2 _! B8 t! m2 E3 |. A
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:
( d3 n6 e7 Y! B$ ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 O* v' w; ]( M- e3 `+ P0 g
" t5 T! R; c) Y  z3 ?4 m# ?9 ~
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
6 a% v( ~/ e1 H! _A:Fumet 原汁! J* Q; C2 L( y& H' y, ]
; x4 T. i* @3 ~  l; S
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
6 n. n9 P/ Z9 V1 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( G: G9 f3 H) S0 z( J" }! }' K! ~) m7 K4 P
73.Which of the following is a principle not used in stock making?, l7 L' Q* `( C  @/ C8 Y4 D
下列哪一项不是用于制造高汤(低汤)的原则?6 s9 ]: J) d4 t6 v" A$ F0 t3 G
A:Start the stock in hot water.开始在热水中操作/ I7 c5 W- H1 ^- M  G
. G  u) N+ U' j2 h
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% X5 i/ g4 T* \+ t. h. X
A:Remouillage 法语熬汤
  U/ E7 e, q' C9 o3 L) @3 }http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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