埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9380|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
! [" s& p% C6 K
# M3 ]: H8 F7 u8 C2 F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。
. I1 g' G9 P! d" j/ m% o* N另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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3 m* e6 {2 ]/ t/ b3 ~
1.Which of the following methods should be used to determine doneness in a New York steak?7 o$ F; p- m* J9 d" |% \
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)
+ I. h/ ]9 Z, KA: pressure touch. 压力触摸
7 Y" j- p( c5 C8 ?. f. n( e1 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; r0 O" |4 n- j6 B$ A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" h- P! }/ @( @5 N* f' _, oA: acid  食用酸
+ }) {; \9 j( {8 M6 G1 O9 X6 Z3.Vegetables are major sources of which of the following nutrients?
4 P/ Y9 P) G$ U0 [$ b蔬菜中包含的主要营养有哪些9 J4 a) w6 ?2 f' Y0 c/ ]
A:vitamins and minerals. 维生素和矿物质。
0 l, r. m, C1 D/ j2 I4.Cauliflower is commonly served with8 z3 D2 ?$ V' X# R
花椰菜(菜花)最常见和那种酱汁搭配' J  S" c1 `5 {' z6 q- X- }; \
A:Mornay sauce. 奶油蛋黄沙司% c5 m' w% D. a0 o9 F
5.Which combinations of products are found in pie dough?
+ |& a' a) N  f3 x3 p5 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??)
+ e/ X$ K3 r$ `. w6 g1 C9 xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# t. k; ]( G5 S3 N% A- L: J; V
6The French term for mussels is 法国语青口(海红)叫什么4 F4 M' K/ E. H& E
A:moules.法语青口,海红- e9 X3 @* {1 p, J+ ^" m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 W; D3 o9 h# c7 m  gA:faintly fishy. 稍微有点似鱼味* V% h" L% P' Q' |4 J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- }% Q$ ~: B7 c1 M& F' PA:2 days. 2天5 ?" Z3 G6 N0 J
9.What are the principle ingredients in ratatouille?
5 M  P" B) e3 M8 J: b& {6 t& ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' X- ^7 h7 k; a, J
A:Zucchini, eggplant, green peppers, onions and tomatoes; ]; a" A) h8 i* B$ L2 C; c. N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 r: Y% \# V" _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 j/ I! i2 B+ Z2 c
A:cook food in quantities that will be used up within 20 to 30 minutes.
! Y9 ]1 h! m# u9 F大批量烹煮食物要在20到30分钟内
4 w( K) P: w, i/ d$ a11.What person has the authority to issue a Health Permit?
  g& m1 Z. I4 E0 f& y5 P谁有资格颁发健康证(卫生证)。
6 k8 Y2 p* S6 d2 p+ {1 z9 G  c" @A:Medical Health Officer.! A5 {  w9 l4 {3 S5 v$ v1 q
医疗卫生官员。& z. T) J2 H6 L8 h
12.For what period of time is the health permit valid?
# |, u" o- J, P7 t健康证的有效时间是多久?. k& {* v/ o; L9 Y- B
A:12 months.12个月
; p! \# V4 i4 k+ p8 ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air- @( E4 K0 J: s6 H1 I  s
在食物和饮料准备区,通风系统换气的标准时什么
( G5 |( V7 [* D4 H& E5 i7 \A:08 times each hour. 每小时8次. D) _& r2 \6 Z+ I
14。The minimum temperature for manual dishwashing in the wash sink is
& s) W- z4 J$ a手工洗碗,洗碗池的水温最低多少度?  K3 c6 E; T, {+ v
A:110 degrees F (43 degrees C). 43度
- P) W% l. }5 e% X# g8 I9 \# e* t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( `0 S: S* P  C; Z! }- M# ~& @! D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' A9 C9 U6 q. }
A:180 degrees F (82 degrees C).  82度! k1 Q) S9 A+ j- {% I! v0 Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, ^' C( u: {9 @: T* J& C! l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% F/ I" l$ \1 @4 KA:en papillote.  法语自己理解
" j/ S6 ]2 `/ p7 J17。Wing or Club is considered a
  ?3 A& [7 }  b% v翼和CLUB 被看做是一种..., L! j1 Q0 _- S9 t0 f  e
A:Bone- In Cut     带骨切5 W8 P8 V& T( e$ v5 Z* r
18。New York is considered a   纽约牛扒被看做是一种+ H, G+ X/ y0 A: x4 S4 \% u
A:Boneless Cut     无骨切  F6 U5 L/ ?" A+ g& K% T
19.In general, a court bouillon for freshwater fish will contain  w& O6 c% Z+ H7 U) u2 B7 m
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
2 A( @  O; P1 F# O7 d4 |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& v0 ~3 p, T' t% S! R
和做海水鱼同样数量的调味料和香料. A$ a1 `$ S( K% _9 p. s7 E
20.Anise is very similar in flavor and appearance to, z( ~; M+ W# _
八角和下面的那种原料有相同的味道8 o: n5 M0 V, z6 j5 T. t
A:fennel  茴香0 n8 {0 {7 N0 ~/ b8 x6 J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# x$ N- }/ B0 J4 k: Z
下面那种原料更像大葱且有平面的叶子' s$ V% |. T( a) X3 w
A LEEKS  似蒜葱 (这边人叫京葱)! }# \3 E) ^5 {
22.Which of the following cutting shapes refers to a small dice
4 s3 k2 Q/ g- g# [2 B) F7 S+ o, C下面那种刀切形状指的是很小的粒(末)
! x/ v, t+ n5 qA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ x' v9 z9 B2 c3 H% Y1 H' r23.Oil is added to the water for boiling pasta in order to
- H5 v* B! `2 w7 U/ {8 M/ x0 t向煮沸的pasta (意大利空心粉 )中加油是为了5 _% {& b$ W8 p, i4 X6 s  v
A:prevent the pasta from sticking and to minimize foaming action.6 m$ K- f: ^: }& `. W4 Z
防止面条黏合并降低发泡。& O+ O. t+ Q1 w3 f7 N0 S& o
24.Which pasta dish features pine nuts and basil?9 R- t; s( }# h% H- f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 [/ W/ V- }& y1 k4 c
A:Pesto.一种绿色的意大利面酱 + f0 H' R7 p5 `! B/ p; V& W
http://www.tianya.cn/techforum/content/96/563836.shtml
1 ?9 T' H/ i. S
3 H' C4 c7 p6 r# |& f7 d+ ]25.Which of the following is a spring vegetable similar to spinach?7 A1 H( o6 H3 S
下列哪项是一个春天的蔬菜类似于菠菜?
" L! d. f2 X5 P- A' v) R/ RA:Sorrel. 酢浆草。" r) {, I0 U0 L  y- u
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:2 b- {" _! R+ b: Z% c, L2 H1 o
哪位厨师最早带来高水准浮夸的美食
4 D8 {4 Q- b; u5 c& UAAntonin Carême 人名 安东尼·卡罗美; s5 Z" _9 s* a& E/ {
! Y# n( i! y  B0 \; R
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 K0 q( }& W, d. Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 |" }+ ]5 P3 R2 wA:Cast-iron stoves         壁炉
9 f8 N- g) s  l4 \6 \0 j7 ~http://www.usstove.com/products.php?id=62 ~) s( B$ ]4 H0 ]9 w; s/ E

& z- ]+ }- V. k& r28.The French term used to describe the roundsman, or swing cook, is:) E! W3 f: |" B
法国术语,用来描述roundsman,或摇摆厨师是:. P/ p8 u3 o( ~5 X5 U
A:Tournant   图尔南3 M2 F! J6 |# Q0 `# v! R0 b* P
! C5 Q1 v& d4 \
29.Another term for the wine steward is:* ^0 F, W0 n' K8 l3 E1 H6 O
葡萄酒侍酒师的另一个术语是:
4 k+ y0 w+ s0 xA: Sommelier 侍酒师) W# J: ^9 O9 t; [) s
1 k4 {4 O' Z* J# x) M
30.Molds, yeasts and fungi are examples of a:
$ M9 o& o# M( S* g) \+ e9 a霉菌,酵母菌和真菌是一个神马例子
( {! O1 y4 ]: i0 g% q+ V: c& CA:Biological hazard 生物危害
( s' M% E# L# X7 w7 E
* y" J. i6 I' V4 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% h  q) ]0 p8 a5 ]% C& f' \
根据加拿大食品检验局,食品的危险温度区在多少之间:
* Q4 V3 \6 D; V- ]0 Q9 {( h* u+ ]A:40° and 140°F (4–60°C)     4-60度
6 C5 ~! K/ Y/ d) B8 R' ?
& P$ |* w( o- `/ o( g8 ?8 i! ^32.All bacteria need the following for survival:
1 d  n1 P7 r, s所有细菌生存需要以下哪些内容:
3 w8 h& d# k1 hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 R* f; ^) I7 C2 d
$ E" j  J# T# G! a
33.Which of the following correctly represent critical control points in a HACCP system?7 r/ _! Q$ v) |2 y- M2 f
以下哪项正确表示了HACCP体系的关键控制点?9 Y) v9 h5 r* [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# y; d* |3 _) t$ z1 V) H; c: \" q- o7 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; X, {7 N3 g3 C" I- |" O$ H/ b: G* w2 s5 w
34.Which of the following is not an example of a carbohydrate?, [  h5 `: q4 Y5 S5 M. V
下列哪一个不是碳水化合物的例子?
" Q# ?6 L7 o) [8 ~: ?$ e2 I5 _' CA:Essential nutrients 必需的营养物质" Q, J. J4 G7 s) H

2 C/ |) H7 l+ x7 A  y35.The process by which a liquid fat is made solid is called:
" G. n1 s2 M; y+ {0 a7 ~液体脂肪做成固体这个过程叫什么
6 h8 ~2 E# o, i7 S5 z+ |" kA:Hydrogenation  氢化
! |- B& m3 U" U, p, w
& {! {# q- Z0 ]1 _) X36.Which of the following is not an example of a fat substitute?. i; f( m8 ^% C0 V5 J# R
下列哪项不是脂肪替代品的一个例子1 E' k# Q  U9 X3 {+ ?" r0 I4 R1 }& v2 U
A:Acesulfame K  安赛蜜K表. T4 U7 w" E4 g! U) O; h9 w
4 r6 n  C& \' y# g( L8 M8 u( D
37.Health Canada requires that a product labelled "fat free" contain:
& i2 z1 V( M  K' S6 _加拿大卫生部要求的产品标有“不含脂肪“包括:/ r* V0 S" H; X  L! f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' e! {7 Q( l( r7 G1 w# {* i

6 F& M% H) S3 _- W) N38.Which of the following is not a problem associated with converting recipes?$ a5 f6 u) I. F
下列哪项是不相关联的转换配方问题?
; c, `/ J% r$ O" U) ZA:Unit cost 单位成本
+ ?$ Q- ^' I2 t: j9 |8 |* D6 |* v& J# Q/ p( |, R! P9 t+ W" K
39.The condition or cost of an item as it is purchased from the supplier is called:
7 g! ^' f$ C5 H' x从供应商采购的物品的品质或成本叫什么
2 j5 v* I0 U% j, [A:As-purchased cost 购买的费用
2 z8 S7 v; g! x3 G. |/ A$ y  J( R9 e6 @4 B. ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:- Z8 ^  [: r* q  y# a
在新货到来之前用于日常所求的必要库存量叫什么
$ u; t2 Y5 Z9 B) ?7 v) p* jA:Parstock 基本日常最低库存- N. f7 j( M% T4 P6 w

  L: C7 Z* s7 {2 @2 L0 \41.Which of the following abbreviations is used to describe the proper rotation of stock?' j% s% c9 U) z8 [
下面那个缩写是用来表明正常库存流程?* ]. F1 D1 F5 f- d4 n9 K& K
A:FIFO=FIRST IN FIRST OUT 先进先出
6 x' m% n) F% x" |; F& I' \2 p; R4 \- j4 Y1 W/ J% g( D
42.Which of the following knives is used to turn vegetables?
/ p, ]* S  k3 k+ ?3 u& |下面的那把刀是用来打开蔬菜吗?7 p9 ?3 j. W6 Q4 i  x! ~" W
A:Bird's beak knife   鸟嘴刀
7 t. \1 y+ E  A" q! Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 q& S4 d* |" S( K; ~$ C/ ^
  L7 F7 e" S' D" Y4 F
43.What is an instant-read thermometer best used for?
4 l" A# o0 a! x1 T8 s3 Z% L即时读温度计最好用于那方面?
) M! C) N5 ^5 b$ [4 RA:Checking the internal temperature of a roast 检查被考物品的内部温度1 {  v2 {  ~  F5 G" {
5 w% p/ U7 {/ n  B+ m8 d5 G% S- E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' _6 m4 a% h5 P; a* w- G6 @下列哪些金属材料受热均匀,通常用在铁板而且非常重
  u  e# p' W4 C, h2 s& s$ wA:Cast iron 铸铁
2 v/ Y1 t* D* f$ v) p8 s9 V* V
* K" o! p% L8 Q9 `5 F. b& S6 @. q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 T7 P2 U) @! x( G9 k
哪件装备下面有一个可移动的碗和一个S形叶片?
4 H: v6 I8 e9 b0 w. @A:Food processor 食品加工机% }5 z# V* `  ^
http://www.google.com.hk/search? ... iw=1263&bih=572
' J  ]9 y; X9 E  M* q8 `% D! f9 o7 k9 m5 q" D; @% R
46.Which of the following is not a rule for knife safety?3 \" h) P% [% K7 k3 ~
下列哪项不是用刀的安全规则?
! F2 f$ R! ]- ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ g: Z- K! @8 `3 Z7 V, D
$ o/ o8 @" `" z% I! q4 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 T1 R9 {- F3 |1 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 l/ ]8 }" ~7 fA:RondellES ) ^" U, W' D% W2 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ j1 x9 ?' J; n) I8 p% `9 a& U1 l) ]* X6 m$ i7 n1 U5 Z
48.Which of the following is a diced cut used to garnish soups?- H# A9 K2 U% w0 W
下列哪项是切成小方块用于汤的装饰?: r- e0 b" \; a2 @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 |+ g+ u! }1 ^$ y) [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 p. l! m. g8 `  D
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 e$ j6 q% `1 d6 k. q0 w6 NA:Gaufrette . ?! ?* A: E- k: V7 w* c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. Z7 w( l/ h, _% f- f+ O6 t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" k/ k) n" @' p0 y( RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 q$ G# R" i9 Z; K+ m) Y

& T- _1 W( M. y+ o' R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 P2 S! A. |( r2 d
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)5 i, k$ _: q/ g1 X: J5 G: {5 f8 v9 [
A:Cilantro 胡荽叶 香菜
: J* E6 r2 c" x1 ]) G: nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 R7 ?8 l# C9 w8 T! L/ F) `
! u6 Q. O* ?5 z' h" t. ]+ z, ]
60.Allspice is made from:
, f% R+ y# ~# B7 j7 l 多香果,  多香果香料是什么
- F4 _% e- Y' y- Q, h8 k; g0 M2 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: X( `1 _3 O- @* S/ a  NA:A dried berry 干浆果
2 I( ]* z) Q* Q; L8 E6 K& a/ P# R% K" U) H) z
61.Which of the following are used to make a sachet d'épices?# V9 K/ ?0 m, w, W
下列哪些是用来做香包德épices?: e; _/ ~/ b2 ^* x/ o& j
http://www.sachetcatering.com/( D" f# G8 [' ^% Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- V, c' _( A8 S6 m0 F# M
% ~2 \6 w. I1 w. t/ w; v
62.Which of the following condiments are not soy based?0 r' I* |8 v3 ~
下列哪项不是酱油调味品的?- x+ z& ]: T6 {  g5 t) B
A:Wasabi 日本辣根. y) E1 S7 G/ [: p- _; L; V8 h! \6 J

% S4 G; L: D4 O6 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- p: H$ l+ g9 Y4 O, b2 p5 L, y3 P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:8 V5 y- _7 ]9 I! r7 Y+ [- m
A:Pasteurization  巴氏杀菌
8 A! w# n) L) X" X" y
& q6 u8 J$ B7 {+ D64.Which of the following steps is not the correct procedure for whipping egg whites?
- w' x6 ?# \' _8 S! D下列哪个步骤是不是正确的蛋清搅打程序?4 z) d# E" |1 @  Q, _, m0 x
A:Allow to rest before use. 允许休息后方可使用。/ |6 d3 {2 B# [' o5 o* x5 M
: D' }# c6 j4 a6 M: ^( }
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. O4 P3 Z) J/ j6 |" pA:56g and 63g 56克和63克& |% d8 ^4 X: D, r- y
9 S8 _0 R4 ~4 f, T' `6 ]9 m
66.Evaporated milk is a concentrated milk that is produced by removing
+ T# N6 M" q% [, b炼乳是一种浓缩牛奶 是去除什么做的& q% q+ Q# A& d! S9 T4 h! A
A:60% of the water 60%的水* l; ?+ ?2 O# s) `
$ e9 a4 U1 H  A& J
67.A method of cooking that transfers heat through a liquid or gas is:- ^( @6 x7 [6 m6 n3 Z
一种烹饪方法,通过转移液体或气体是:/ L0 ?' A' J  K2 @: d
A:Convection 对流( @2 |5 b% N8 `: e  Q, C, R

) B- x3 h0 O& q2 O% k68.The cooking of starches is known as  烹调的淀粉被称为/ O' q, @: ?& H2 M
A:Gelatinization 糊化- Q; o3 M& T7 Q6 I0 z' ?
7 X  ^0 J7 t$ }* g: j
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 k1 ?8 O) u* E7 o+ c7 \
A:Braising 烤; w1 h% y5 i0 }8 s8 M7 I

7 O8 C. o' K5 Q- T; g- R8 O' 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:
0 V+ k. ^% P8 R) DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理' ~  L. }+ x+ B9 l( b* h( \4 [1 r
6 v# n8 J' f- G+ {5 J
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 \! I7 h+ n8 g3 [& e# a% M( MA:Fumet 原汁
0 X" i' b5 Y6 B9 G. o, I1 [( I2 O
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: y) l. K  P7 }) P/ g4 I. g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 r+ }: |6 @' F6 c% ]

' |- p2 B. Q  g7 n/ }/ ~. \73.Which of the following is a principle not used in stock making?5 [* I' q9 X( k! \/ ]2 e) f
下列哪一项不是用于制造高汤(低汤)的原则?8 I9 b, h! x% G. ~# Y( f
A:Start the stock in hot water.开始在热水中操作
& I6 A# }& O, H+ c. G, L
3 q+ I- E3 R, W# u4 S6 U74.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
# \4 L* z  \: m$ x8 `+ b+ CA:Remouillage 法语熬汤
- Q% T/ T& M. N. r, B7 C! e( d* yhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-6 04:13 , Processed in 0.169223 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表