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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。; i% f' D9 \+ I7 U
# O) N4 o; Q$ e+ V& Y, W
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。
: V8 X  l' ~# Q# W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
% m* n: T8 C5 z  E# P1.Which of the following methods should be used to determine doneness in a New York steak?
: t) \  O; d  x8 @7 H, g& y, K7 f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 {! G2 r; T: ]0 FA: pressure touch. 压力触摸9 Y: i% l7 d6 \$ Z% L6 I+ J! d/ H
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ ?6 L% i- q! z: B
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& |6 o6 D) }# \/ t* |% @
A: acid  食用酸
. t0 }4 I# W. A* y! P* I3.Vegetables are major sources of which of the following nutrients?' s% W0 x8 w- |* q7 @
蔬菜中包含的主要营养有哪些! }: J  E, q: a% i: a
A:vitamins and minerals. 维生素和矿物质。
0 h6 q1 w  c. x3 |) |4.Cauliflower is commonly served with
) P5 c* K" n) K' I+ f花椰菜(菜花)最常见和那种酱汁搭配
( z+ c1 D  k: jA:Mornay sauce. 奶油蛋黄沙司! c9 `5 F" N- c/ ?' i: S
5.Which combinations of products are found in pie dough?
% w; N( o; p  C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 F) X+ X2 N* v' H6 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; }1 G$ b5 \/ K: c6The French term for mussels is 法国语青口(海红)叫什么. i- Q6 P, B% Y; G4 ~8 ]9 L' F
A:moules.法语青口,海红
" v; q. `2 C% ^# w& F+ v- c. {9 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% w' P& y6 m' B& G
A:faintly fishy. 稍微有点似鱼味
. H9 m0 W  U. w- x* c/ s: a% x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 y1 a9 ]* G8 C3 Z1 ^A:2 days. 2天
/ b5 `$ k( O0 @5 N: e9.What are the principle ingredients in ratatouille?
0 J* ^% Y. s) E  M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  ]/ N* p7 ~" w7 L" E0 d0 K
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 r, m* v! g. b9 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 X* [' h& a6 E% _2 \. {  c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 `. t% Z, P7 v, VA:cook food in quantities that will be used up within 20 to 30 minutes.
+ v# c. c" J! Q# F% Q8 I+ z5 A大批量烹煮食物要在20到30分钟内9 n7 }: o8 i5 ^, T# c! x# B6 G" W
11.What person has the authority to issue a Health Permit?; E8 I( e2 l# e% @
谁有资格颁发健康证(卫生证)。
' D( j! z3 G& Q( B: i) q. M! R6 AA:Medical Health Officer.7 s. g( V$ R$ ?6 z) m* l" Y$ o
医疗卫生官员。! E- m) f% f2 n! S0 |( E) C
12.For what period of time is the health permit valid?+ A8 V' l$ X2 P) O; p
健康证的有效时间是多久?4 z. |( G8 ]9 \3 c6 r3 s+ e
A:12 months.12个月
! {; X6 D2 z6 _. B13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 `& j' z2 \' o8 C" c, X1 ?
在食物和饮料准备区,通风系统换气的标准时什么
' g; q1 t5 t. X. |# WA:08 times each hour. 每小时8次
8 W$ H# x. I/ h4 V" `2 _+ _14。The minimum temperature for manual dishwashing in the wash sink is* `7 j" \2 h* s9 t4 c: _
手工洗碗,洗碗池的水温最低多少度?  a9 }) P3 Z9 p
A:110 degrees F (43 degrees C). 43度
# q8 c* K9 ~( A  C5 Q) w+ x  z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ y- |3 s8 Y* E用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' v8 ?. V/ ]0 Y9 bA:180 degrees F (82 degrees C).  82度  o% u) r9 I7 t: i' B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. O( k. K( n- v/ j3 y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ H! M4 Q% E& t% nA:en papillote.  法语自己理解1 D$ X  K" \* I/ j5 i8 \4 c" S
17。Wing or Club is considered a- i* J) z( k  l* b
翼和CLUB 被看做是一种...2 C! N! B4 I' T9 j: {9 d
A:Bone- In Cut     带骨切
" r/ W  c) P2 P# T' |/ j18。New York is considered a   纽约牛扒被看做是一种
$ |1 ]0 i* C/ L/ `; kA:Boneless Cut     无骨切  f* ]1 z! O3 p
19.In general, a court bouillon for freshwater fish will contain7 k% X; U6 h2 y" x
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& g/ L$ |, a6 t8 X  f
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& |0 K1 H: J& @# b2 N
和做海水鱼同样数量的调味料和香料9 B2 M# V6 b: y' U' B
20.Anise is very similar in flavor and appearance to
6 o3 s8 N% p( J3 A8 n$ d8 f八角和下面的那种原料有相同的味道% M' G7 J0 R7 x) x% g. y1 `1 h
A:fennel  茴香
- W' O' ~. N# d# @( L% z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( E* t- Z% f1 W2 P5 L) h6 w4 v下面那种原料更像大葱且有平面的叶子
" N' {. F( y5 FA LEEKS  似蒜葱 (这边人叫京葱)
0 U$ I% L. p& s' L' [22.Which of the following cutting shapes refers to a small dice
. ]$ q  K/ F/ Q0 O* E下面那种刀切形状指的是很小的粒(末)
. a/ n1 S# U3 m1 AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 \3 q* a& P) |3 w. {23.Oil is added to the water for boiling pasta in order to
! Z8 a0 F7 }  a& ?8 Q6 y/ G向煮沸的pasta (意大利空心粉 )中加油是为了
1 S8 R' ^4 p, x  K' N) BA:prevent the pasta from sticking and to minimize foaming action.7 |2 |* N, C) p" F* `* `7 r; h
防止面条黏合并降低发泡。8 m+ Y* M* t/ N. x7 X
24.Which pasta dish features pine nuts and basil?* |6 y" I2 L% M3 S* _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' P9 Z! b# {8 h8 @; r7 p# i
A:Pesto.一种绿色的意大利面酱
0 c3 N- l. D# k; dhttp://www.tianya.cn/techforum/content/96/563836.shtml
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- v+ V% n/ k1 Y25.Which of the following is a spring vegetable similar to spinach?
3 u  @  P3 x5 l4 Q: {9 A+ c下列哪项是一个春天的蔬菜类似于菠菜?
6 U* I$ z8 G1 M+ _+ kA:Sorrel. 酢浆草。
) }$ K- J( }% R3 P- X  vhttp://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:# l. M; R1 |6 c! k
哪位厨师最早带来高水准浮夸的美食; X( f/ i% ?- h8 Y5 E$ q
AAntonin Carême 人名 安东尼·卡罗美0 W/ H4 T7 F# y2 c

3 T" f5 E/ J; ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 m* P0 @! E3 z4 G$ }: e) g6 D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 n) T' }8 }& e2 L/ \- h' }0 o
A:Cast-iron stoves         壁炉. Q7 l$ X- R5 p" }
http://www.usstove.com/products.php?id=6) R4 c8 ^$ ~2 E5 X

) b1 g0 A* {+ k/ r& u/ T/ `28.The French term used to describe the roundsman, or swing cook, is:
8 t& |, R8 S; b  _. o/ P1 q& i法国术语,用来描述roundsman,或摇摆厨师是:
! [' S3 x. t5 QA:Tournant   图尔南* e7 y5 T, B6 [, w
" P! C2 F) @) @, |5 Q: D. z
29.Another term for the wine steward is:
9 `) F! {4 Y, n% K. \葡萄酒侍酒师的另一个术语是:
- F, g% M( s$ z. i5 PA: Sommelier 侍酒师
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0 x: m8 j0 D5 q8 j: w% V5 Z30.Molds, yeasts and fungi are examples of a:0 |& ^0 h. M$ n! r4 |
霉菌,酵母菌和真菌是一个神马例子, ~) V9 ~+ P1 b5 j; J
A:Biological hazard 生物危害
, k( c& X/ i4 w, [
) G6 t( A" G& i( D' C0 D/ w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ q6 k6 w$ M" U& Z; v" v
根据加拿大食品检验局,食品的危险温度区在多少之间:
) w9 R; S* k+ m' [A:40° and 140°F (4–60°C)     4-60度
- g3 D) f0 E  j. l, K* ^8 |! W) h. x+ x9 n& U0 i
32.All bacteria need the following for survival:
0 n3 U, N+ e* X9 m  J3 V( ~所有细菌生存需要以下哪些内容:
  U  U: G4 Z0 m2 sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ H- V$ p" _# y; ]5 g, l: f- Q3 w4 c
3 `4 p2 h9 R& J- L! Y. o, f33.Which of the following correctly represent critical control points in a HACCP system?# E1 a8 H. y# n( r  `1 d
以下哪项正确表示了HACCP体系的关键控制点?
' z5 ]* p  ]: V$ }5 P* M" E' PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 l; S" ?( g6 Y. l+ x, G% h4 ^  r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 r4 F) J( S' y+ f3 o8 X  e* c7 J1 i0 m- e. P
34.Which of the following is not an example of a carbohydrate?
+ |" i; ~9 U4 \, E, k5 |7 \下列哪一个不是碳水化合物的例子?+ G! Y5 Y& d2 a
A:Essential nutrients 必需的营养物质8 v) E" N! }& L& y. Q+ L
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35.The process by which a liquid fat is made solid is called:
, N: _. g. l, J4 e: t$ y液体脂肪做成固体这个过程叫什么
# z( o  C/ V% j( p! i# |7 nA:Hydrogenation  氢化" l  l1 U& x! d

3 L, V  ?5 J& M. a+ U, G36.Which of the following is not an example of a fat substitute?4 u( n4 t1 ?( e$ d' y" b! V
下列哪项不是脂肪替代品的一个例子
- D# b  T  i* M0 G# O  O% @6 V9 SA:Acesulfame K  安赛蜜K表
* h. F7 p& E/ Y+ p" g/ f5 K0 O- m6 o2 E: @# X% B
37.Health Canada requires that a product labelled "fat free" contain:
6 z$ w0 b! o: J; u7 q; N加拿大卫生部要求的产品标有“不含脂肪“包括:; P: ]. J" c. I+ c5 N# T' I( F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 P$ j7 I+ o! D

' E) _: a# \& z0 F38.Which of the following is not a problem associated with converting recipes?
) ~, A$ @6 `, ~" `* I, U下列哪项是不相关联的转换配方问题?
6 L8 p) Z' ^9 v9 L6 E% a  G% m+ {1 aA:Unit cost 单位成本
4 e6 \# p2 S1 z9 F8 }4 d, P* v5 q; Q5 O0 p# g) b8 p
39.The condition or cost of an item as it is purchased from the supplier is called:
- j. c2 S6 E  U( |2 x: @$ b从供应商采购的物品的品质或成本叫什么
" P  i: T5 Q$ z7 p) hA:As-purchased cost 购买的费用: u' v6 o8 c6 {8 F' N

- U* x1 [$ z; f2 ~% K40.The amount of stock necessary to cover operating needs between deliveries is known as:
; l: e3 f, V* a% D* ?7 F5 k在新货到来之前用于日常所求的必要库存量叫什么
& }% w( p' d: F3 |4 v: z$ \A:Parstock 基本日常最低库存- w6 G! |3 q, g0 R, \: {% W

7 p- k. G+ Z8 I$ L% u% `41.Which of the following abbreviations is used to describe the proper rotation of stock?+ o  g' e! a; n8 s7 W8 N3 p
下面那个缩写是用来表明正常库存流程?, r9 h8 G# H$ c  ]
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
/ i' y+ J5 h( M% T5 Z1 e下面的那把刀是用来打开蔬菜吗?
9 M+ Y, q9 A6 _) F7 S0 OA:Bird's beak knife   鸟嘴刀
9 U0 i8 f7 |1 e8 B4 ^  i" Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ R" J: p6 r# u/ p5 @) R
5 N4 m2 Y5 Q1 I" ~9 O3 N+ [; M1 H( }
43.What is an instant-read thermometer best used for?( S, V! K7 Z5 x0 K. i2 \7 U
即时读温度计最好用于那方面?! l1 c3 G" D* w2 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 q- B# _7 d2 h/ _! t! T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( |$ T' e$ n4 L6 {. f2 D2 _6 ?
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" t, c, ?: @) ^2 mA:Cast iron 铸铁
; s# D! X  ^! \# O7 ~2 u3 {4 T! `" B5 f. y0 X
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% L! O/ N* K0 j, `哪件装备下面有一个可移动的碗和一个S形叶片?5 D8 U- y( U+ z# j  x( m, b" X4 H
A:Food processor 食品加工机/ `3 y: N# n* }: Z# S
http://www.google.com.hk/search? ... iw=1263&bih=572
! `5 b& c, [# F; [( g/ h9 E8 J( [3 I6 C
46.Which of the following is not a rule for knife safety?
" C! r: c2 [8 T$ w( n5 K: m下列哪项不是用刀的安全规则?: B+ b- O/ B- W2 C$ W5 u
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ W# e6 V) m$ r% C. R) S: j

- ~/ o4 B5 D* }+ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' z  O; N7 q( D6 _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 Z% K1 f: I5 L( NA:RondellES
+ |, j4 X! g8 J0 a. v) V8 a* Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 z. O( N+ q1 u

* ^6 {* y' u" {48.Which of the following is a diced cut used to garnish soups?
  P9 S9 G' @+ g5 ~; T& s下列哪项是切成小方块用于汤的装饰?
! R8 M( Q. ^8 Z" @* `4 pA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. L: j4 {2 R5 n. l  o7 k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, \: _1 S, w+ z% c) A7 x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/ a1 W6 W7 g! `( Z
A:Gaufrette
% s0 E0 s8 ^2 T( ^  ?$ othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 @0 F$ G; h% A+ n0 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 Q$ }& [) q) A4 d3 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ w9 Y- b: J4 q- E% Z1 Y, r4 K0 G- f, j
, y; ?2 L; a( ?1 K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 m" p3 [( i  g' N" S$ }! o
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)+ F$ }! M4 u( J; x7 c. V* N
A:Cilantro 胡荽叶 香菜
& a5 B; o( {& R7 A+ m  j' X6 P8 e' dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- n; }5 h) ?4 x+ b# _, h

: t' p- P8 a8 l1 M60.Allspice is made from:  Z: U( g% c4 o( v$ W0 M
多香果,  多香果香料是什么
4 }' Z* d. B) v& _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ M' b) _2 ~( H, C
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 x; M0 z0 G) S7 E" k2 J下列哪些是用来做香包德épices?. e  B" B8 o' p  W: Z$ r
http://www.sachetcatering.com/, f& R5 L( G4 U* }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, |2 P% r' D/ S) a3 d1 x% u( g# u* C+ N" Y
62.Which of the following condiments are not soy based?) @4 S. g) `  R, P- s/ w
下列哪项不是酱油调味品的?; C$ W& i. s- ]+ T2 g
A:Wasabi 日本辣根
6 {: e' t+ Z- j5 B' ~) C
9 x8 A8 R) [7 R$ J3 ^, F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' e' {3 L. i- Q% R7 I7 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:
: Z/ J4 H8 x+ C  ~0 ?A:Pasteurization  巴氏杀菌
% W( l& \$ m" E' W8 E9 y. A& Q# l) S7 g& [% _& z
64.Which of the following steps is not the correct procedure for whipping egg whites?
* D5 W/ c$ t/ M: [" @2 m& P下列哪个步骤是不是正确的蛋清搅打程序?
+ B! `9 c; ?1 E8 h. k9 EA:Allow to rest before use. 允许休息后方可使用。
3 R. Z0 D9 c7 `& q
( T+ f1 |- J7 T$ V6 e65.The weight of a large egg is between:一个大鸡蛋重量介于:& A9 m( I. z6 \6 k* R$ A; J9 G
A:56g and 63g 56克和63克" I$ z/ U* N+ D
* \/ G+ E( X7 E4 A$ v+ b+ G9 [
66.Evaporated milk is a concentrated milk that is produced by removing+ V; p# j  C# Z
炼乳是一种浓缩牛奶 是去除什么做的
, E' T( F% @3 f. v3 V$ fA:60% of the water 60%的水- ~0 G2 z+ ^9 m( K/ \
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67.A method of cooking that transfers heat through a liquid or gas is:0 A9 C8 {% P$ L) }9 L  J
一种烹饪方法,通过转移液体或气体是:8 {$ ]+ \* I' H8 }9 s9 s4 Q8 X
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
. f: G" x+ m) l' DA:Gelatinization 糊化9 |0 W0 s2 F: y3 @( D# C  T9 W
, S# v7 E  w" ?6 T" ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 b+ J3 T) [" T6 t# a8 `6 yA:Braising 烤
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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:
. U) k* g" ^- u) pA: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
. S' k9 l8 p3 o9 j7 w) ]3 MA:Fumet 原汁" @7 ?- X6 S" E6 c3 s

$ l( F: Z1 k- h5 a- 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# ]/ ?$ @) w0 [- y1 c: a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
5 D/ W7 h) ^/ |  [% Y9 p$ B, S. z下列哪一项不是用于制造高汤(低汤)的原则?  t! _% _# S0 i) y9 w2 C! q/ O
A:Start the stock in hot water.开始在热水中操作
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( ~$ h7 ?4 U) k74.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
2 i5 w* g# t# x2 JA:Remouillage 法语熬汤
: N  U: ]- F; U& F$ ]http://www.haibao.cn/blog/post/176242.htm
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加油!
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