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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。8 h, e! B+ r8 }1 @, f2 g, x' }

1 X9 D3 P; u8 c* V, v3 d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。
% I# N% N) S/ B  y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+ J1 r$ Y& D) i( N0 y( V
1.Which of the following methods should be used to determine doneness in a New York steak?
+ g/ Z6 |5 E. S! |3 x- h" y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)( q& H. D; t  {* s6 I( F0 ~
A: pressure touch. 压力触摸7 A2 y* P; v, `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 z# }1 t( p% J  t
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  I6 X9 M  M% S5 v' [
A: acid  食用酸$ M/ Y' |- A2 b7 f& Z1 ?% k
3.Vegetables are major sources of which of the following nutrients?
+ {  M! S4 R: T. ?# G* z, i蔬菜中包含的主要营养有哪些+ x1 k. ?0 a+ x% w+ Q: o. ^# J
A:vitamins and minerals. 维生素和矿物质。4 Z4 E7 H3 |8 k' B
4.Cauliflower is commonly served with
* O8 Y; d3 U6 ]  e" E" |花椰菜(菜花)最常见和那种酱汁搭配) B$ Q2 f7 n1 i) _- |
A:Mornay sauce. 奶油蛋黄沙司4 t% y) J" D( G2 r8 T+ o6 }
5.Which combinations of products are found in pie dough?2 \& `8 k, m" }: ]3 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??)
( z9 P3 k5 u# \: fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) X5 w# [' j% T& k  Q# S
6The French term for mussels is 法国语青口(海红)叫什么6 R: z1 [! Y& F5 w" V8 p5 z
A:moules.法语青口,海红; ~7 \3 [4 M: ]8 j3 a# R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" D7 o8 }1 M, b% D& h- eA:faintly fishy. 稍微有点似鱼味8 s( S9 t6 P0 G" p& e3 U
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 T# _. A8 M+ {  pA:2 days. 2天
; Y% ?" ~" z* c4 p6 `  D6 d) [9.What are the principle ingredients in ratatouille? 2 \. {$ E0 \  W4 F, f! g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) K8 \  @# C' N8 k  ^A:Zucchini, eggplant, green peppers, onions and tomatoes) B; R6 }( f1 g6 M# y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), y0 c. M1 M' }7 a6 H0 S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 ?% R& |+ V6 F/ |. IA:cook food in quantities that will be used up within 20 to 30 minutes.
8 b$ l0 ]. b; O, r: e% B大批量烹煮食物要在20到30分钟内. c7 x8 L" f  v4 G$ [- j: O* \4 U4 V
11.What person has the authority to issue a Health Permit?
- L  P4 T; h, z! H: C5 M# K& |谁有资格颁发健康证(卫生证)。5 {6 y1 a, X& B" F
A:Medical Health Officer.- g$ d/ h5 [3 k6 U& Y) ?1 V/ L1 I
医疗卫生官员。
2 }7 l1 H# l8 I+ X12.For what period of time is the health permit valid?
  C% s" l* g& S" y! M6 t- h" ~健康证的有效时间是多久?# X; j# x8 }2 f3 @& h5 I7 M5 A
A:12 months.12个月
5 l! z/ e6 v& l# N13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ `+ [9 @, i) a" y& Q, b& D+ @在食物和饮料准备区,通风系统换气的标准时什么
: G& e: M! k* iA:08 times each hour. 每小时8次; f6 r& N, R: K4 S3 |2 z& v
14。The minimum temperature for manual dishwashing in the wash sink is& v+ g# E: ~& K1 ]
手工洗碗,洗碗池的水温最低多少度?
: W4 V! B4 ]* e" ?, RA:110 degrees F (43 degrees C). 43度7 o( u2 H5 w2 D2 X& A, j
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 _1 |( z# y+ H$ y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 r/ Q7 w0 D% S! M  v8 j1 kA:180 degrees F (82 degrees C).  82度
0 a" p, i7 V. P0 F* J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: Z/ o9 i8 ~1 ?$ r: L, K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, n: J+ w( a& K: L. p, _A:en papillote.  法语自己理解0 K( l; R8 \: L5 P# t# ^' u
17。Wing or Club is considered a4 f3 w9 l& A: @5 Z
翼和CLUB 被看做是一种...$ Z# H. T# i9 k
A:Bone- In Cut     带骨切
9 J5 K  D4 l/ U$ E" H18。New York is considered a   纽约牛扒被看做是一种# f# }7 u9 b6 |' t0 ~6 l0 S) i
A:Boneless Cut     无骨切/ j, E& W  D" ]
19.In general, a court bouillon for freshwater fish will contain
: w5 b; q' Y) M+ s' W) D7 `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3 W' W  i* z, _- v2 W3 a5 |: _* r# P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; c7 a# F0 P) K  g
和做海水鱼同样数量的调味料和香料3 q) ]- I; R1 E
20.Anise is very similar in flavor and appearance to
6 f) \5 Y$ V4 u! f1 M) B八角和下面的那种原料有相同的味道
# h4 y4 z" }9 n! VA:fennel  茴香
5 Y3 E* Q, m! K+ L1 {( J( v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% T) t, c' o) @! w' e5 h下面那种原料更像大葱且有平面的叶子
2 f2 J, U' j, q! FA LEEKS  似蒜葱 (这边人叫京葱)' B5 [# s, [/ z2 F- J. A
22.Which of the following cutting shapes refers to a small dice8 m- k. A7 S& t4 K
下面那种刀切形状指的是很小的粒(末)
' C( Z" t9 {8 y6 E8 j8 SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 x7 y6 v. P0 S8 m5 J* c5 X
23.Oil is added to the water for boiling pasta in order to' R. b( }2 a: V6 V% @
向煮沸的pasta (意大利空心粉 )中加油是为了$ C; }& A0 Q! F1 d8 F, H0 U
A:prevent the pasta from sticking and to minimize foaming action.3 i: w( L/ j& ^; e
防止面条黏合并降低发泡。: a! y. i% C$ d5 a# t
24.Which pasta dish features pine nuts and basil?
" d7 j) c  h1 A* H  h9 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 [% B. U4 v; G7 q* |A:Pesto.一种绿色的意大利面酱 7 u# }% y3 ^" s. ~4 w
http://www.tianya.cn/techforum/content/96/563836.shtml
9 ]& b* a8 y. Z3 M6 E" \3 x0 L; {+ e& o! W6 r5 i% `2 K( {
25.Which of the following is a spring vegetable similar to spinach?" t1 c" O+ {- k/ K
下列哪项是一个春天的蔬菜类似于菠菜?7 O) V; i1 V& l, B5 `
A:Sorrel. 酢浆草。3 q% k. X% D( R) ], O0 @
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:/ M; n) \1 @  B# u
哪位厨师最早带来高水准浮夸的美食. W4 \- P" L6 v# E2 E3 O
AAntonin Carême 人名 安东尼·卡罗美
* U" s' m% _3 o& s' B/ L1 g% p& B8 x, F7 z) ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- D: O+ _4 {+ c6 g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  g% \& M2 C% g5 o3 K: g
A:Cast-iron stoves         壁炉! {- ^  ?; W* }1 |! y0 v2 X
http://www.usstove.com/products.php?id=6& |+ z# o; k3 U/ T# S2 {  @
. e7 t$ v5 s9 u( |/ q# ^
28.The French term used to describe the roundsman, or swing cook, is:
9 V; A+ H; {: o' J法国术语,用来描述roundsman,或摇摆厨师是:+ D2 d' |+ s% L: Y' \
A:Tournant   图尔南0 Q6 k7 \% X2 j+ |3 h

5 b; y* t3 k- w2 T) V29.Another term for the wine steward is:
7 {3 Q9 \3 r2 j6 h葡萄酒侍酒师的另一个术语是:! h5 j* W  u* z" ]/ t( t! P
A: Sommelier 侍酒师- q7 J4 t/ ]! F2 I' U

0 ?" z* t2 O1 m7 z6 }+ P30.Molds, yeasts and fungi are examples of a:; y/ }# R1 z0 p5 f+ v: Q! O
霉菌,酵母菌和真菌是一个神马例子
7 o  ?2 s% W4 V7 O  c4 uA:Biological hazard 生物危害
$ k; j5 u6 _3 \0 ?; A: K) a) w' \1 y" V* i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 C- m3 [4 G. F3 O6 ^根据加拿大食品检验局,食品的危险温度区在多少之间:+ {- b2 e2 n7 m
A:40° and 140°F (4–60°C)     4-60度
$ q: f% p  w( K: R! P0 n0 L) x9 P9 F# y& b
32.All bacteria need the following for survival:4 U! u$ R( s: U$ U- @! O: p7 K" b  V
所有细菌生存需要以下哪些内容:
; ~# E3 h, b. A! x% y; mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! }1 y' p5 o+ l* A6 |2 b
. }) I' J- G) O+ `( C0 G33.Which of the following correctly represent critical control points in a HACCP system?
, a/ m) ~# k7 h- N  V4 l2 P9 \以下哪项正确表示了HACCP体系的关键控制点?9 ]  {% U  m* s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) [% f5 S9 K& e; D/ V; S食谱,接收,储存,准备,烹饪,保温,冷却,再加热& d6 J8 Y# M, ?
6 y% A: y; y) ^/ a
34.Which of the following is not an example of a carbohydrate?$ r& d3 i2 ^0 j  W4 W
下列哪一个不是碳水化合物的例子?
7 F- L7 T6 t% X/ x5 Q# iA:Essential nutrients 必需的营养物质
% k, M- \( W. @$ L
0 H  A& X! t8 a# ?; M2 P3 F35.The process by which a liquid fat is made solid is called:
- n0 m: o7 s; S, P0 Z) O1 V7 k; U3 s液体脂肪做成固体这个过程叫什么: N% U8 M" l- Y* C& b* v
A:Hydrogenation  氢化9 S% Q( D4 x3 a+ L2 l, a2 r/ A! B
% s& g, ], y/ b% H: Q
36.Which of the following is not an example of a fat substitute?
' }' K9 U* l; u6 X$ O& u% y# ?下列哪项不是脂肪替代品的一个例子
/ ]9 O: e0 X* T& h6 [4 nA:Acesulfame K  安赛蜜K表
4 j) C* w' ^* w+ }9 U  t5 Z2 z2 E/ }; h( q) E) o) l3 m; ^
37.Health Canada requires that a product labelled "fat free" contain:+ _8 d$ L! r% M# g! [5 ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
, r. ~  x6 M, B7 m" c# a; J2 mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- g5 M# s9 b) c# T7 Q: W- @
% `; c& [/ Q  k1 z38.Which of the following is not a problem associated with converting recipes?
' d1 l) z/ ~5 c) J+ L. B9 E下列哪项是不相关联的转换配方问题?
( R% \0 O0 Z% e7 jA:Unit cost 单位成本
5 A* k4 @2 A* w  [7 F, G
" _* s8 u& C; {5 c8 l39.The condition or cost of an item as it is purchased from the supplier is called:
- |& K# N4 d. o' b从供应商采购的物品的品质或成本叫什么
' W  g  I+ o3 ]0 i* ~0 B$ _A:As-purchased cost 购买的费用4 {; F* a: f! }6 S% b1 t+ @/ a
1 t0 j  F3 M. c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) K& H+ m* v5 _+ J! v2 {在新货到来之前用于日常所求的必要库存量叫什么3 B5 j5 ~2 E1 N% g7 O
A:Parstock 基本日常最低库存
$ v6 q9 o' s! o$ j9 c! f) B
  c* m9 s7 K9 R" N' `( B- k# S/ {41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ~* ~4 }% t& [- L& _$ K" t下面那个缩写是用来表明正常库存流程?' X8 ~. G% C1 y2 G
A:FIFO=FIRST IN FIRST OUT 先进先出# j9 h7 @' Q% u. A% @+ c
: }- D9 X) Y3 F
42.Which of the following knives is used to turn vegetables?
8 p) Y* I2 Y6 B) W* S8 u# {下面的那把刀是用来打开蔬菜吗?* \0 d9 }& I" _7 {' {' m) ^" V$ f, }
A:Bird's beak knife   鸟嘴刀- A/ S! T7 @( X; w0 I) v, j$ E( @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' f" k( }7 o" }4 @& _* Z
7 @# {9 E) d) ]43.What is an instant-read thermometer best used for?
9 e' R  h4 W2 T. O即时读温度计最好用于那方面?
7 z+ k. B( O) k5 i# DA:Checking the internal temperature of a roast 检查被考物品的内部温度0 t4 O* W. c: a7 S' K: x! R; J, ^) ~7 p

/ J% P! H; f0 H. A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# m# u, F+ x2 r- ]1 Q/ k
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ `' l3 ?5 c, y3 l+ j- u3 Z: F7 HA:Cast iron 铸铁
* l3 T+ G* o' x0 u! x
# F& y* ^8 F, \2 G; d' K4 n# k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 {' U1 G# ?. p% ?# K
哪件装备下面有一个可移动的碗和一个S形叶片?
) C$ C* o4 d4 h) y" I2 X' \- g  FA:Food processor 食品加工机
- g1 p+ U4 F! yhttp://www.google.com.hk/search? ... iw=1263&bih=572
( @/ t  x6 `' g- p) I$ e
( U% v+ e; e" W0 h1 Y1 E% u46.Which of the following is not a rule for knife safety?9 G1 c  F2 N2 l$ Y! O: A
下列哪项不是用刀的安全规则?5 e$ D! l, @- _. N2 \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 G" q0 y! Z, l5 V( q+ A5 d

! ?* g% k, k* l5 e5 T& `2 c3 p  ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ z- Q0 P9 Q4 W! {! x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( r! A: l5 q: i( J
A:RondellES , u% z1 b- {( B9 [5 ?) ]6 u# K7 |1 K9 C5 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' [+ i# L+ P. Z$ Q% J7 _" n) V! ]* B1 n7 a% z0 O- ~3 y
48.Which of the following is a diced cut used to garnish soups?
9 I# f4 K8 ]8 W/ l# s下列哪项是切成小方块用于汤的装饰?. d" Q$ m5 C6 J' a! T
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 o1 ~% G6 j+ u. G. H2 V; N; P1 F; ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( f: H1 p% M" b2 g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!!——
1 p1 t% B1 ]# {0 F! Y. h. ^A:Gaufrette 4 F# z3 w7 e1 s( A# X, a7 m# b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 T6 v/ q3 K3 V- {6 U1 h# u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 F  B/ T" l8 a& B% Q) rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 {* @) G% a6 s* @4 D" f
) P% u) D/ ~6 l2 c8 K4 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* j4 n+ l# Y! H' d% X9 E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)
; s& r6 O8 W* d( @! GA:Cilantro 胡荽叶 香菜# E/ V4 {/ j/ ~3 `3 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( b; o2 ~2 @5 V" ~9 m# K/ j, t) X60.Allspice is made from:& M3 A, e8 T  T6 y1 _
多香果,  多香果香料是什么% x4 F3 j  W& ~8 M' V. E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; O: a& P& _. F! e! q2 N; y" bA:A dried berry 干浆果/ y$ x6 {/ g- Y5 F# x2 z2 B

4 w/ U1 m  U; Q5 Y$ O) j6 u. t: z61.Which of the following are used to make a sachet d'épices?; }3 f. S! M) g9 ]) q$ m$ I
下列哪些是用来做香包德épices?% t8 {; H" j; c! q6 \0 h
http://www.sachetcatering.com/& Z& A6 L# q* o$ ]0 d1 P: m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 ~9 I) B7 d( K$ Z+ {% v* X  L
62.Which of the following condiments are not soy based?
. g4 p' b: N" b3 Z5 `7 R下列哪项不是酱油调味品的?
, L6 F% v& w0 zA:Wasabi 日本辣根
! m0 \/ }9 H: Q  i0 Z# o7 v! T! z3 |& `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 Q. b9 X9 _' o7 C9 j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:
0 b; F/ i! x5 [* AA:Pasteurization  巴氏杀菌
- a- X- h3 w/ {
. a+ ?, I, W+ X3 b! d5 t9 E! r64.Which of the following steps is not the correct procedure for whipping egg whites?
7 v- i! R, _$ |8 X下列哪个步骤是不是正确的蛋清搅打程序?
. k$ D- S8 n" M# K/ m' C) _6 Z5 O$ m; JA:Allow to rest before use. 允许休息后方可使用。
" }  B1 b5 F$ }
! h# R- ~% M9 ^7 F+ Z9 n" e65.The weight of a large egg is between:一个大鸡蛋重量介于:
# v+ E& R0 P+ u/ v+ ~A:56g and 63g 56克和63克
3 v' g- y7 G  K& R& P; l4 T- B, G
66.Evaporated milk is a concentrated milk that is produced by removing4 A& v/ |# k; R/ W& [3 S! Z
炼乳是一种浓缩牛奶 是去除什么做的
; Q  x9 s9 d3 H! i9 KA:60% of the water 60%的水1 q/ v/ K1 z4 n) o7 E. M

" c  y( F0 M. S( d67.A method of cooking that transfers heat through a liquid or gas is:
, k+ G: Z4 T. s) {: z9 A3 D一种烹饪方法,通过转移液体或气体是:; B$ X% z$ n  t7 R
A:Convection 对流; M. B- ^, x6 P9 r. |) p

# p* s0 V: L  @$ D68.The cooking of starches is known as  烹调的淀粉被称为
3 s0 ]* {' M- K  P  K0 aA:Gelatinization 糊化" A7 H6 j5 g# z* O3 G
4 A" ]5 q3 b& e4 q/ O
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) S8 v6 v# z8 c+ `! n
A:Braising 烤- z( `" e% h  l6 l
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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:5 \9 D. }* }& r. j* F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
7 Y5 Q+ [) h. E1 FA:Fumet 原汁
; r+ v; X5 _' }# [, y5 x' O, V/ F! s+ j
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
( ^. ]- Q5 Y/ `  B& N# _; zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ v) {4 n: i5 G4 f; P73.Which of the following is a principle not used in stock making?$ b/ r; z. L- |4 v2 H, }5 g' Q# |
下列哪一项不是用于制造高汤(低汤)的原则?
# m# ~4 }; b2 s3 o! x: lA:Start the stock in hot water.开始在热水中操作
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( J! j9 l3 |# V% f+ @' e74.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6 I7 L3 X2 \7 C/ K
A:Remouillage 法语熬汤
. U  C# K' J2 C% I4 lhttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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