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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 |, }% o. s, r7 k; `; G
  a  O% d8 l$ ~4 |& L
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。8 q; C, p: M* u7 J' B( D
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5 C+ z, g$ |9 `" t: j6 n$ _6 P
1.Which of the following methods should be used to determine doneness in a New York steak?  _5 ^- T9 l  R( h; |. {
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)6 Z7 }4 Q- [3 h
A: pressure touch. 压力触摸
% u  o+ j0 R# R+ C% u' W! R. v1 |& T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 w9 j8 }. `1 Q' Y" C& P6 U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
; }# q/ n' a6 v( S! p) e' `A: acid  食用酸& l  m; ^6 ^# G" o  R; L
3.Vegetables are major sources of which of the following nutrients?
& S; C; O2 o9 n/ v& h蔬菜中包含的主要营养有哪些
4 {3 u) R/ Y2 x; _$ t* x( M5 yA:vitamins and minerals. 维生素和矿物质。
1 t% a* z, C% o2 [; R. g2 p4.Cauliflower is commonly served with1 i/ k0 Y, l, Z( k
花椰菜(菜花)最常见和那种酱汁搭配
$ p6 I$ [$ Y- G+ jA:Mornay sauce. 奶油蛋黄沙司9 b; a0 k4 ^3 X( w5 u6 m' u
5.Which combinations of products are found in pie dough?
9 v4 h* A' i$ ~- ^" p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 A* l2 F; l% I$ w& [0 _( x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 x# I: ^5 N2 K9 G0 `. _9 Q3 T
6The French term for mussels is 法国语青口(海红)叫什么/ o0 B, {+ w; a9 R* S% n
A:moules.法语青口,海红
7 ^4 Q5 S, Q  K% t6 ]7 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& g! T! y# j8 ~* L% n7 [A:faintly fishy. 稍微有点似鱼味
+ h. u) k& }" ?2 h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) a" t5 C0 Q6 g
A:2 days. 2天
: _' b, Y/ _, D" L9.What are the principle ingredients in ratatouille?
2 F! X0 `$ t. l; O: {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 h9 }3 d% I# z9 i8 yA:Zucchini, eggplant, green peppers, onions and tomatoes) l: h3 J( @/ ]  L
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 H: p! f9 x. N4 u4 _  }6 N) @
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. T2 x5 Z, ]( \; }& E
A:cook food in quantities that will be used up within 20 to 30 minutes.
' y, t2 P2 t" r/ i7 A( j5 }# z大批量烹煮食物要在20到30分钟内. q$ O2 S" K  b9 S! P: W
11.What person has the authority to issue a Health Permit?
* n# p9 V& S# x1 F" z* G谁有资格颁发健康证(卫生证)。
7 l" W% O. K! [" H3 [. a6 JA:Medical Health Officer.. l, ~0 P. X. M( M1 Q* a5 U: T) c
医疗卫生官员。, q. r+ g5 f2 }4 b( }
12.For what period of time is the health permit valid?
$ V. e  e0 D! p! K! z8 O9 H健康证的有效时间是多久?
  {2 E* B$ x/ A4 SA:12 months.12个月
0 v4 N" ^0 r( e% O+ n- ]13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ r  r4 h8 a: d$ H在食物和饮料准备区,通风系统换气的标准时什么
1 Y7 D. N& v3 H; F9 EA:08 times each hour. 每小时8次
; W; h' z7 {- v14。The minimum temperature for manual dishwashing in the wash sink is8 A( u! |# H1 l2 @/ j& \
手工洗碗,洗碗池的水温最低多少度?% n0 V& K; I& [
A:110 degrees F (43 degrees C). 43度
+ [: \' n! y7 |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 T# [. J: q: r- S; L4 [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 x% I' W. f( ?9 U9 Y
A:180 degrees F (82 degrees C).  82度
0 c. w9 v. q7 |! U9 h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ g! @& V" u5 }/ O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, g- t) o: W4 a1 Z8 @% U9 h6 rA:en papillote.  法语自己理解+ K$ P2 F' f% w* @7 l" _
17。Wing or Club is considered a
3 {0 `. g/ I' N) l翼和CLUB 被看做是一种.../ s& C1 S- H9 D: I$ R( y4 ^
A:Bone- In Cut     带骨切, M" h4 ~3 q: m( p
18。New York is considered a   纽约牛扒被看做是一种
! w% W1 @1 K: i& L/ PA:Boneless Cut     无骨切- Q1 S% S- [3 [- G
19.In general, a court bouillon for freshwater fish will contain/ E" Y) G: ~4 j1 |
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& t( x: `3 u' l) o& j$ a" |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: Q; U+ D: H/ P9 R+ l
和做海水鱼同样数量的调味料和香料
8 S* z3 b' v, f. |, K1 u( n& r20.Anise is very similar in flavor and appearance to
' c' p/ u- q6 C7 U7 i八角和下面的那种原料有相同的味道
# b. o9 S$ o& H2 Y% ^& I4 }/ ?A:fennel  茴香# i6 {6 @3 B% h  w6 s# v" |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ x9 _3 `; I3 i! ~9 h6 e下面那种原料更像大葱且有平面的叶子! T8 g3 I. d$ G/ v$ O7 x/ m: r' E. C
A LEEKS  似蒜葱 (这边人叫京葱)
+ |( s7 T: D2 b; z# f  {22.Which of the following cutting shapes refers to a small dice8 J. m  C  ?& F. q/ v! e
下面那种刀切形状指的是很小的粒(末)
  _9 i! X" a- s+ V1 }1 HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) Q' U0 R9 D- S9 }, L
23.Oil is added to the water for boiling pasta in order to
$ h& q" y' z* z5 M% h1 M" i7 M向煮沸的pasta (意大利空心粉 )中加油是为了) j1 R4 o# v$ w% I
A:prevent the pasta from sticking and to minimize foaming action.  X) e! u& ?6 ^. F/ l$ M6 {
防止面条黏合并降低发泡。
: u+ x/ @/ o0 G" v24.Which pasta dish features pine nuts and basil?
, `' F% v( b  s1 g下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! n" C" C4 G$ Z( ]! F
A:Pesto.一种绿色的意大利面酱 0 n7 D4 u" p( h& J
http://www.tianya.cn/techforum/content/96/563836.shtml; Q# @! H" L/ M/ r9 P4 E1 Y) @" x8 J( }

# S) G' _7 n1 `: ^+ f1 R25.Which of the following is a spring vegetable similar to spinach?
0 G1 ]  k  s# ^0 J( s下列哪项是一个春天的蔬菜类似于菠菜?/ X9 @+ w+ K% i0 ^" ^2 t
A:Sorrel. 酢浆草。
) x) y, l* l' D* k0 G0 J8 ]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:, y( o7 H- I: A' C
哪位厨师最早带来高水准浮夸的美食  q0 b$ f4 d3 v, U' g
AAntonin Carême 人名 安东尼·卡罗美
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0 v+ `7 S1 U, a: ?& R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 M" ^7 [% H1 t, R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& f- y4 b; P9 z- D7 C% H
A:Cast-iron stoves         壁炉# K- N: `' A6 v0 D, B" x" ~
http://www.usstove.com/products.php?id=68 ~; ^9 s( B2 P4 g
5 |( B' |6 p$ G/ I9 m2 G) G/ r$ f8 f
28.The French term used to describe the roundsman, or swing cook, is:) s* O" ~, x) M$ o
法国术语,用来描述roundsman,或摇摆厨师是:/ R' Y, a1 f% K: L0 p% T, _) ]. U# B
A:Tournant   图尔南  E8 E  n% D# R6 n$ t* ]
5 v+ a$ V6 A  n
29.Another term for the wine steward is:
! ]' [1 W5 z' R% @% L" q葡萄酒侍酒师的另一个术语是:1 ?2 G. ?: ?, u
A: Sommelier 侍酒师! \' l  Y. g$ t( ?4 I' h6 a

0 C1 Q- |0 U6 G! R- r) [0 e30.Molds, yeasts and fungi are examples of a:; D1 q# E% C) ~3 A% z& A' j
霉菌,酵母菌和真菌是一个神马例子) y8 u! X9 i' h
A:Biological hazard 生物危害. ~3 [6 \* m4 B

( S8 w# ~$ s5 e& u8 l# t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 t$ I3 F7 d7 e$ ^4 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:2 f6 R0 W* G0 Q/ u# w3 E$ o
A:40° and 140°F (4–60°C)     4-60度6 r# c" \, k4 K
$ z9 j& P7 u- v: Q$ w& B2 n
32.All bacteria need the following for survival:
5 C" g( Q1 ?1 @所有细菌生存需要以下哪些内容:
* P0 T6 h- t0 ^+ W$ p4 k; [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 s0 l7 o* G: }# ?

) u( n" r; ?5 e# |33.Which of the following correctly represent critical control points in a HACCP system?9 E. T* E( ^) x( u
以下哪项正确表示了HACCP体系的关键控制点?0 S6 Z6 ^% S% g' q& _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , F% ?2 O7 ?5 S+ E; Y) |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, V; Z, A, m/ s' z* {" @1 u& f) e
34.Which of the following is not an example of a carbohydrate?
/ E* L( L" L& U* f$ Z0 L+ o下列哪一个不是碳水化合物的例子?
7 m( Q* ^, h$ I9 _! WA:Essential nutrients 必需的营养物质. }- M) g% _+ J+ t
  [/ ]& c" `) r5 t6 d
35.The process by which a liquid fat is made solid is called:
9 t: `9 Z0 A2 c, m6 @液体脂肪做成固体这个过程叫什么" A. D& l8 s+ j0 u) U* V' m6 W
A:Hydrogenation  氢化, J$ W. |# _4 E5 w/ a4 Q

# h- @6 `7 r" T1 S' I# U* h36.Which of the following is not an example of a fat substitute?( F2 [+ M# b) _8 k
下列哪项不是脂肪替代品的一个例子
  N. j2 K; J: u% u+ v" kA:Acesulfame K  安赛蜜K表
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5 O' O( t1 ]* ~1 c: r( k37.Health Canada requires that a product labelled "fat free" contain:
; D' t5 Y; m: |0 h加拿大卫生部要求的产品标有“不含脂肪“包括:# K1 h* s' d' U0 X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 J. Q7 y9 y9 Q8 B# _) g
" r- C3 Y: F- B3 \& c6 ?( m38.Which of the following is not a problem associated with converting recipes?( {9 ^/ F1 Z! \& ^' {* V# v+ u
下列哪项是不相关联的转换配方问题?! `0 Z7 C' h4 s' T
A:Unit cost 单位成本
! @  j5 u! J0 g" l( e
( t, T: {& k4 u" o. y8 s39.The condition or cost of an item as it is purchased from the supplier is called:* z9 @) G$ o7 [0 Q0 h
从供应商采购的物品的品质或成本叫什么" a  d+ v9 h7 A/ T/ Q" m
A:As-purchased cost 购买的费用, L( E7 P* \; K, }. [
$ c$ l! L9 ^1 T# i" a
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 l1 o6 E3 P5 b# }' c9 H5 S: }
在新货到来之前用于日常所求的必要库存量叫什么
4 @' O1 b" i8 c: L% h2 qA:Parstock 基本日常最低库存
/ C  s! \9 u% J1 R1 H' o! w0 @5 _& B- f6 p0 m# g) [* H- N
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) F( v, x' ]3 X( J1 x下面那个缩写是用来表明正常库存流程?" e5 d$ ^8 Q+ D7 [& ^+ i1 V! \
A:FIFO=FIRST IN FIRST OUT 先进先出/ C& X" B" K9 `
1 l, \( S7 E0 d6 Q8 V5 z
42.Which of the following knives is used to turn vegetables?
7 ]! y/ S: M1 |$ g9 r9 K下面的那把刀是用来打开蔬菜吗?
9 ?0 @' ^/ e+ u+ U7 _A:Bird's beak knife   鸟嘴刀
7 h+ x/ }; O) khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 Z4 ]! ]: k# e1 ]
; A5 k" H! |8 M/ P1 Y: ~43.What is an instant-read thermometer best used for?
3 R: m' P8 C# ~( ~0 `- W即时读温度计最好用于那方面?
. e0 s& l# c3 ^$ x7 tA:Checking the internal temperature of a roast 检查被考物品的内部温度; P. X* P* X- o- k: i( u) R

# A$ Y" f" y  g. P2 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- s' g* p5 v; h9 V/ w+ E下列哪些金属材料受热均匀,通常用在铁板而且非常重
. L, u4 D' `! ~+ m+ x5 ?( ]  HA:Cast iron 铸铁) f$ K! l- p3 y4 g3 G! R  A
* t8 k' Y+ [6 i
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 f, P3 ?* ~; w! S' ^' B8 M$ H6 T3 @
哪件装备下面有一个可移动的碗和一个S形叶片?/ w! m) V2 Q$ x
A:Food processor 食品加工机' U+ R/ G. k7 a9 V  s
http://www.google.com.hk/search? ... iw=1263&bih=5723 [8 C: j8 M; t. w
* h% ?& @5 E# b7 J$ ]/ }' o
46.Which of the following is not a rule for knife safety?
/ b% f5 j# A" d  j* G下列哪项不是用刀的安全规则?' H$ z$ b; R9 S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 a; d0 ^: [/ Z8 \) A. j% \$ `8 @. B7 N
7 u! `3 K) Q, ?47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 I! j' X' i) S9 w; a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 i# K% W9 G" o8 l- |2 s0 H) ]
A:RondellES " K$ W+ X6 r0 M7 p8 G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 k+ N6 M! u: E# [& Q
" A. x" ]0 q1 s( w/ V( b5 n2 L  \
48.Which of the following is a diced cut used to garnish soups?% s* U3 t! o6 C* [
下列哪项是切成小方块用于汤的装饰?! x, o4 {. b& a6 K3 v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( V& k, H( ?% d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) n7 X) S+ G' F- z( X7 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!!——& O$ z( M# C( i
A:Gaufrette & M1 c. p7 ^  _' e# v  W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 _0 J; n8 b! F$ k/ @! pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' q& y) s: S1 ~' o% l/ p- YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. i% c) Q4 W1 b' _4 C) D; O. V/ J
6 N! \" y. R3 p  F5 [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ \! a/ @- J" B& 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)
( Q- k+ w0 @! _9 d+ x% OA:Cilantro 胡荽叶 香菜  Y& |1 k: D8 D: V* _- E+ m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% h- [7 `% |& {

% B* B; J, ~# ^# q& P& @+ g60.Allspice is made from:% T, {$ s9 j0 y3 J
多香果,  多香果香料是什么& T, \+ F( x* _* c, b3 E5 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ C! z; T! S. y) R, w+ [6 e  `
A:A dried berry 干浆果
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/ F, j: x- F( t61.Which of the following are used to make a sachet d'épices?; R& W* z# |1 B2 v
下列哪些是用来做香包德épices?
: ?: T! T1 y7 P6 _9 chttp://www.sachetcatering.com/
  G8 m6 f! M- i# h, h7 ~+ w' Y6 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! c( L# O3 S, f
+ \3 W# S6 q) _3 R# \! C62.Which of the following condiments are not soy based?
) s! }# Z+ z+ w. T1 ~: o& c% X8 Y) D) o下列哪项不是酱油调味品的?
$ z. S) `+ v8 ]6 R" e7 ]7 }A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 Q% W8 t5 G% \) E' u
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:
' P* h: N4 ^6 ]- n8 S1 VA:Pasteurization  巴氏杀菌# u# N' m2 c: c7 P3 l& @. l

8 m! h7 ~1 n! _1 C! s64.Which of the following steps is not the correct procedure for whipping egg whites?: Y: y  a$ x6 p0 R9 v, r. i
下列哪个步骤是不是正确的蛋清搅打程序?
, h2 O6 J0 n9 v5 K7 HA:Allow to rest before use. 允许休息后方可使用。
# k5 N0 V% q1 f5 ]7 D, ]7 V% D& e8 |
% _1 y, x6 u2 u% C' N- ]65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Y3 B3 B9 N, v; d" H" `2 h$ z* v. u
A:56g and 63g 56克和63克% c+ D0 {2 W+ b) b

- u, Z0 C( A  z+ [0 Q9 c66.Evaporated milk is a concentrated milk that is produced by removing
$ ?" i2 q3 P, x( t) u炼乳是一种浓缩牛奶 是去除什么做的* }  y: h" |; T
A:60% of the water 60%的水
, f) ~9 H4 K3 X9 t6 B! U; u- a; Y, C; X8 V7 i
67.A method of cooking that transfers heat through a liquid or gas is:
* m( f; w5 \7 G1 Y一种烹饪方法,通过转移液体或气体是:
% i1 n, ]" f# l! t  s. `A:Convection 对流6 \+ @7 E: ]* o- G$ G
9 s/ S, A, {0 N( O* F- ~3 N
68.The cooking of starches is known as  烹调的淀粉被称为& l& b1 D6 g- c/ E3 v0 t
A:Gelatinization 糊化. J2 H) v6 s; C' [. q

# K: Y8 H+ r# U! f* O' l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. t0 V+ L: D* Q9 s4 `* E; S
A:Braising 烤
5 M- |4 n1 y3 {
* Z. d# _) A4 S4 \3 x& y0 z4 ]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:* H/ X) h. |* t' G5 ?. a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- u& Q! ^6 [# W  J: B. i; v
  b$ q! K+ P3 j) C+ j71.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' g. P  b3 x% u% o# J5 i; x
A:Fumet 原汁
' ^4 o# {  ~8 p6 D5 r2 y: R1 x' }# Z$ J5 ^. Q
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# H! J# k- G6 ?0 P; {/ d( F. Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) L5 B: Y4 [7 H

% I9 C  k; X0 ?; e. n! k8 w) u73.Which of the following is a principle not used in stock making?
8 Z* u. C/ o9 r3 ?下列哪一项不是用于制造高汤(低汤)的原则?
! O- T/ Z; Z, ]A:Start the stock in hot water.开始在热水中操作
1 _5 Z2 {" d  O3 ]5 [0 Y3 ^1 `1 g' n1 g2 M
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
/ i% q2 ]$ C3 Q( q& c5 sA:Remouillage 法语熬汤% l9 G3 H/ H1 f) Z8 s- L; F. L
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