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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。. U* ]; U0 f3 m% s
; K- l% e6 z6 W! C" I
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。
( _- q7 L# ]8 A. O% o2 U& K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
: [* d  E6 S+ f3 }7 f2 u3 z7 K3 E1.Which of the following methods should be used to determine doneness in a New York steak?: i2 E! {, B0 G5 |# J
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)
$ v! c8 b8 q$ T$ G7 tA: pressure touch. 压力触摸
$ H; z- m9 H: ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# v9 q: \. a* Y4 f) F0 I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3 r4 O: q7 F- |6 _
A: acid  食用酸0 N3 U7 q( m, v
3.Vegetables are major sources of which of the following nutrients?8 X% F: r/ r4 ^" ?! H  C. f/ ?
蔬菜中包含的主要营养有哪些  ]7 ?' ^2 y! K2 W) K$ E
A:vitamins and minerals. 维生素和矿物质。
% J' N! k) D: U+ @" b4.Cauliflower is commonly served with
& m4 A% p1 X6 @8 j8 t8 n4 _# w花椰菜(菜花)最常见和那种酱汁搭配, t8 k1 M* K) ^" {
A:Mornay sauce. 奶油蛋黄沙司  ^" q! G  O" S# V$ L
5.Which combinations of products are found in pie dough?1 b8 P+ Z# E: S3 t6 R( 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??)
& g3 J% I) I$ Q8 O# Y) YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( i+ A' V% C+ r  J) s4 _5 Q3 P
6The French term for mussels is 法国语青口(海红)叫什么; N2 G& h9 u' _
A:moules.法语青口,海红
5 n0 h1 X" j2 L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 v  V. \' q( R0 sA:faintly fishy. 稍微有点似鱼味7 Q4 u! r9 [# @$ D" \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- a( B3 A" n( m. `5 RA:2 days. 2天
$ D9 {; C- t, L& ]" v4 w9.What are the principle ingredients in ratatouille? 8 B( b5 r- `8 G& o* w
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" z$ \# n2 T+ i" M
A:Zucchini, eggplant, green peppers, onions and tomatoes
! b( A! l( ]4 Z  o0 y" ^7 |+ c1 @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); ^# ^) N8 ~; H5 |; Y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" }4 B$ H2 u. N7 {$ TA:cook food in quantities that will be used up within 20 to 30 minutes.
1 J) r' x  L, n! I大批量烹煮食物要在20到30分钟内, l/ h1 m6 H2 u0 w+ g
11.What person has the authority to issue a Health Permit?6 s7 g& N) [6 B5 U" q' W
谁有资格颁发健康证(卫生证)。4 |5 o6 N! O9 q7 B
A:Medical Health Officer.; ~8 m4 _7 B8 I. Q+ p* y, j- I
医疗卫生官员。$ j$ v; s1 {- v2 V9 K0 ]) x
12.For what period of time is the health permit valid?: k/ [+ Q7 K1 t' Y) s8 o' \
健康证的有效时间是多久?
# O* R$ }# Q$ X' @A:12 months.12个月0 C# w1 j' O7 E" j2 d% f. {
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 F+ t9 M$ {. `; Y8 W! a! m在食物和饮料准备区,通风系统换气的标准时什么- k, n- e4 ~, j2 C- N
A:08 times each hour. 每小时8次1 P( M3 s* \4 A3 q. e( C- q1 U
14。The minimum temperature for manual dishwashing in the wash sink is; i" R  f8 Y/ j" @1 w8 J- B
手工洗碗,洗碗池的水温最低多少度?9 x% K3 f" ~9 B5 U# O. L: H' `3 I
A:110 degrees F (43 degrees C). 43度
) W) A1 R3 T5 l5 D' M  R15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! d# ^7 L$ `& z, b/ l7 P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# [! E  y# l& M4 bA:180 degrees F (82 degrees C).  82度( [) O$ T  y- u7 U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ G; z+ ^2 `6 L$ V  [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 U% J; G. n1 z, z" {# [
A:en papillote.  法语自己理解* ?+ \& A( p- A1 ^
17。Wing or Club is considered a
+ X5 E4 _* \0 l0 _% ^8 c翼和CLUB 被看做是一种...4 V/ T" n0 L# |; T3 G& \
A:Bone- In Cut     带骨切
2 ?3 K5 ?$ J0 G1 b4 }$ K* p4 O18。New York is considered a   纽约牛扒被看做是一种9 k# q( h- T# T, i; M8 E
A:Boneless Cut     无骨切# G! q; R  W2 N6 u1 i/ t4 Q
19.In general, a court bouillon for freshwater fish will contain! J1 d8 }& w9 b7 H9 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+ i. V: [6 o6 ~* K2 N6 K
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( s( x9 l, b. J: a* n2 N- X  o
和做海水鱼同样数量的调味料和香料" w" e+ |# E4 x5 a  l5 z. ^
20.Anise is very similar in flavor and appearance to) W, v" O3 E9 a! s' C
八角和下面的那种原料有相同的味道
/ |& V  ?7 J! l9 p5 H0 b. N' `A:fennel  茴香  w- b/ Q% t0 m/ o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ Y3 Z$ o6 T2 Q4 h- n3 b" w
下面那种原料更像大葱且有平面的叶子
" x" {- Q& f6 ]3 e0 O* d! fA LEEKS  似蒜葱 (这边人叫京葱)3 ^6 L( ?, m/ |# E. M; [
22.Which of the following cutting shapes refers to a small dice
* R8 n9 N& k1 b' q5 V3 W& @/ Y下面那种刀切形状指的是很小的粒(末)
$ k8 @0 w9 q6 wA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 I3 k& f0 V3 ^; p3 V8 S
23.Oil is added to the water for boiling pasta in order to& [8 m5 ~) \6 s7 f( x
向煮沸的pasta (意大利空心粉 )中加油是为了
- h  R0 F7 y9 R% \6 |, \# Y# x- RA:prevent the pasta from sticking and to minimize foaming action.% {# w2 }* F. Z- o. e
防止面条黏合并降低发泡。
) a' w7 a) M+ ]2 y# i. J% P( [5 A24.Which pasta dish features pine nuts and basil?
: `2 j: ]" e" G0 K# x4 z3 i下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 e& T+ r# ~$ Y  ZA:Pesto.一种绿色的意大利面酱
4 Q% c8 V$ [0 b" S; x0 T7 c: Z- jhttp://www.tianya.cn/techforum/content/96/563836.shtml, M  G, r2 B& @' I! y

4 Y$ [/ J/ z0 U$ z. y- _: u25.Which of the following is a spring vegetable similar to spinach?
* Q; _+ y8 z1 I% O0 e" d  k下列哪项是一个春天的蔬菜类似于菠菜?& w. r) G% Y! L( V  e5 n! t+ a
A:Sorrel. 酢浆草。
' K* N2 K' C) S$ v3 _4 ^  X5 [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?
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:! p9 R% b. m8 G2 O$ L% b
哪位厨师最早带来高水准浮夸的美食
6 y) o& a1 ~6 d8 y* F4 XAAntonin Carême 人名 安东尼·卡罗美, n; X% a. z; n+ h6 Q& P4 ?- z
  g. d8 h# B2 h! j% ]  k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! U+ m" O* {& 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 。
- G! R3 R; H- X& iA:Cast-iron stoves         壁炉
  E7 z4 w: v! P" Khttp://www.usstove.com/products.php?id=63 u' ~' U' W: A: _( [. n- P
; X" p' A7 Y. e+ C/ v
28.The French term used to describe the roundsman, or swing cook, is:/ K; k0 p  n; ]: C+ F; H' {
法国术语,用来描述roundsman,或摇摆厨师是:
, W- q, x# J) K# UA:Tournant   图尔南) A% r" A7 v, Q" C

( S' q3 u( {" C# ?/ j0 C29.Another term for the wine steward is:
5 w6 L% e, v  a葡萄酒侍酒师的另一个术语是:
; |3 Y) ^! o$ n: L3 H' K7 d+ V# k% EA: Sommelier 侍酒师
% C* x* P3 Q3 t' q# A+ W) }( U
! d4 V( [$ Y. c9 k30.Molds, yeasts and fungi are examples of a:5 ^, v7 u0 F# M( m: B  l7 v- _
霉菌,酵母菌和真菌是一个神马例子
( x# G' L3 }  A, W; @9 |: IA:Biological hazard 生物危害9 M% ^( g% p; l3 U; A

* R& y6 I& [: a/ i5 v2 P$ ]31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 h& u5 I1 A0 s- v0 o' \7 ^. Q+ M
根据加拿大食品检验局,食品的危险温度区在多少之间:; E. [# t8 k' n7 w1 M
A:40° and 140°F (4–60°C)     4-60度( Y4 o# E- m- b4 W/ r. e2 S# u
* K2 J3 `& u; Q" j9 B
32.All bacteria need the following for survival:
  U, \6 {! G" S- r- B9 Y& f所有细菌生存需要以下哪些内容:' @' D9 _+ k3 c
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- s$ ?" m" d/ d; \* @: S; X* T
, q: k2 r% _. W. Q9 j) v2 e  K
33.Which of the following correctly represent critical control points in a HACCP system?
/ n% k6 b! [9 G) o* `1 W& z以下哪项正确表示了HACCP体系的关键控制点?
/ H  T: X2 U9 i7 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " W; `2 k0 H4 F7 u& V1 x" i) }- V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 `/ A# E8 W- E4 k' J

9 H& m7 _* f. _, p34.Which of the following is not an example of a carbohydrate?; N( u( j8 d- O3 g( e+ L
下列哪一个不是碳水化合物的例子?
2 \: N6 i) `. Y7 AA:Essential nutrients 必需的营养物质  E* m" H) L. |% F: d, h2 d- s- {
: t" T; ^8 p* Q) X$ X2 C& `
35.The process by which a liquid fat is made solid is called:& H6 ]5 l7 b$ N5 ~2 G" G+ ~  s
液体脂肪做成固体这个过程叫什么! ~1 k" m, d6 E2 K( ^
A:Hydrogenation  氢化  |) g  v# r3 ?$ k
: h( l% w* S3 O: [$ t; J+ G
36.Which of the following is not an example of a fat substitute?
9 s$ t9 Z4 Q2 I% t下列哪项不是脂肪替代品的一个例子5 y7 ^0 V+ x" a* f& l
A:Acesulfame K  安赛蜜K表
* Q% M# b# V" t. I' @, x% _% X/ g3 i  s+ \1 V; y' [; a2 \7 W
37.Health Canada requires that a product labelled "fat free" contain:
/ C' t( ]' E& K3 K加拿大卫生部要求的产品标有“不含脂肪“包括:
% u9 y5 Z9 n. N4 V% QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 B3 t0 v2 b/ h( ~
+ ~) T- C$ L# W
38.Which of the following is not a problem associated with converting recipes?  o$ t0 W/ r! M: G! o6 N
下列哪项是不相关联的转换配方问题?
+ u1 [# |4 O' }9 i9 o5 @: f' c5 D: T$ KA:Unit cost 单位成本
  r- R; ?" E* D& U2 Y2 [2 }! |" u% u! _$ A+ h5 k
39.The condition or cost of an item as it is purchased from the supplier is called:
1 D7 a# ^! j. r) _! s# M- }从供应商采购的物品的品质或成本叫什么
& `+ s& b- y2 s3 p1 nA:As-purchased cost 购买的费用
2 y8 l' {6 ^- B1 N
6 D& r4 M$ T0 ^3 J5 F% F, @9 V40.The amount of stock necessary to cover operating needs between deliveries is known as:
" J. N# z1 v" V+ F0 F: i在新货到来之前用于日常所求的必要库存量叫什么
' Y7 H( \$ I6 w! l/ RA:Parstock 基本日常最低库存" f" d% n, M; U( N6 Q
5 o& c- y- Z5 ^; M% ~: _3 \
41.Which of the following abbreviations is used to describe the proper rotation of stock?. J4 X& H8 M9 Y* L3 s
下面那个缩写是用来表明正常库存流程?
. c: P$ H$ l/ S+ yA:FIFO=FIRST IN FIRST OUT 先进先出
. @: _9 J6 V1 B0 B$ e# M& g
; x  b. i" M/ z  V42.Which of the following knives is used to turn vegetables?* {7 j! {* E% Q  Q( C+ j
下面的那把刀是用来打开蔬菜吗?& }0 P/ k4 ]9 m# e
A:Bird's beak knife   鸟嘴刀0 T% {' y9 k1 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, O1 z& ?; M, Z) U* \: h
( l( F5 r1 J& |; C1 P) S
43.What is an instant-read thermometer best used for?
* I5 \) |+ e6 n* c& Z: Q即时读温度计最好用于那方面?
1 b% p8 L( k2 m( S/ y# NA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 w8 V0 _' O' k+ T. B* n4 u
$ u1 p! ^' f4 m5 `! ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; L2 F* i1 Z: S3 U" A6 Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重  V$ v. w& q/ |: Q7 D/ i) \* o
A:Cast iron 铸铁
: X1 m; J0 i! M0 j3 w3 N( d  k3 s; J- g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 L4 _: [5 C$ x+ M
哪件装备下面有一个可移动的碗和一个S形叶片?
! |* ?' u' a! DA:Food processor 食品加工机
# B3 x" v2 k# O, h  zhttp://www.google.com.hk/search? ... iw=1263&bih=572
* R4 `4 M3 K; d- M2 d; ~. C$ O& Q0 @9 k5 d! M+ g
46.Which of the following is not a rule for knife safety?; ?5 h/ B  h0 B6 u
下列哪项不是用刀的安全规则?$ v/ C8 ?1 m, b' z5 t# ?3 v3 t) E  A! F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' m, ~3 v$ S7 i+ {
9 n2 f! F; w: L- ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ d' m: f  k, W! R5 z" o6 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 c# O" P6 c- s9 R4 r+ G' ~
A:RondellES 3 V/ q! ~4 b9 o1 J5 r& Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( b2 [  N1 o# ?. s+ U: t

/ L0 V; Q1 J, w. P8 X5 Z5 f48.Which of the following is a diced cut used to garnish soups?
& ^6 P. R6 k  v下列哪项是切成小方块用于汤的装饰?8 M2 G7 @. ~# `. [$ s" u- ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 }; W6 G0 T9 Q# x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& o5 z( \5 c' E/ Z4 ^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!!——4 a5 U9 b! b1 {6 C, Q  H
A:Gaufrette . s' ~, W8 U- L  a6 L* W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) j' |4 D7 U8 M: ^. Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. q1 S1 s% |& y' I& }: }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! g2 e6 v- ^! R, Y# I$ w
) s0 n7 K. ]& g; b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# l9 v  Z2 _1 Z1 |: H; A* Q4 N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)) H! i& H$ T% y' B3 k
A:Cilantro 胡荽叶 香菜
. ~$ m3 U% F6 u! c- C$ n! chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: d0 c+ ]/ {- Y! B* @: t5 v 多香果,  多香果香料是什么% J' R9 A) ]; k  R) k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. s, \* V* A: l8 mA:A dried berry 干浆果
1 p2 a. N. \3 V
& U% m; R6 I% O/ e/ q61.Which of the following are used to make a sachet d'épices?% n3 k9 K" M: H) G2 _
下列哪些是用来做香包德épices?! P  l- [$ P) K. J9 v
http://www.sachetcatering.com/) Q' R: a# E" ?1 B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: |/ Z9 ?( E; p1 X% I2 M1 z
* r1 V+ [0 Y! t5 |( k4 i" U62.Which of the following condiments are not soy based?
$ l. m8 o, W" k0 G5 m6 \下列哪项不是酱油调味品的?
1 I! a- E5 D0 g$ v) B: |A:Wasabi 日本辣根
, n0 M0 @; ]0 w2 @5 v6 M
, {9 G% u; e! |3 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. x) X% x& B8 M' H, P# L( L
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 Y7 A5 D$ Z2 LA:Pasteurization  巴氏杀菌
8 ^5 f! }8 T5 V1 o
8 P4 h( a, Z% ?/ r5 F% w64.Which of the following steps is not the correct procedure for whipping egg whites?8 r: ?+ v* i! c6 a
下列哪个步骤是不是正确的蛋清搅打程序?
2 P1 ~3 j8 K! z0 x, hA:Allow to rest before use. 允许休息后方可使用。4 G, s3 Y; o% {9 _

* A% E' u; L( L* E65.The weight of a large egg is between:一个大鸡蛋重量介于:
, O  y1 B; a2 K; p! m( Q+ GA:56g and 63g 56克和63克
$ x5 K( i7 c: M+ Y1 J
! K* |; G9 H  f66.Evaporated milk is a concentrated milk that is produced by removing
9 U; s" K. X$ G; F炼乳是一种浓缩牛奶 是去除什么做的
% |, h; X# `2 v* i6 j& k7 pA:60% of the water 60%的水7 h0 |/ H* d; F2 X& O0 c& Z

' Q$ n0 H) W0 q5 b5 p# s. f67.A method of cooking that transfers heat through a liquid or gas is:5 R) o0 s' _) P8 m0 ~3 U
一种烹饪方法,通过转移液体或气体是:
- d0 z- C  x; Q9 k1 h$ T, N4 t( @% nA:Convection 对流9 v+ P0 M' `( {0 K6 E6 D! }! B
  B; P) M; X" j  K2 \+ y& M  E+ d
68.The cooking of starches is known as  烹调的淀粉被称为4 L' N6 e% Y" o* [' N2 ~
A:Gelatinization 糊化
, q6 C5 U! }" U3 B: n* P+ K
& W4 J" d$ d) K( V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% u5 T  {' p+ F( t  i" R* r
A:Braising 烤
9 e$ r6 ~, A% O. h6 y' n
9 T# w' ?* _1 x$ k3 c% v70.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:$ J' j6 V7 t( n: L( t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" I7 w6 w+ Y- y: q, M9 j) G8 c
- D, e+ i" |: X71.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5 w/ K# |1 @7 x( s; F
A:Fumet 原汁
( Q; P3 Q6 ]7 g& z4 d3 Y
% @( T" u* p3 c# v- j72.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0 |+ g2 ^3 a! n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" H2 E7 \% y9 S2 m% N

1 L1 c! G# i2 |& g73.Which of the following is a principle not used in stock making?$ U) K% K- |. D% A, Q
下列哪一项不是用于制造高汤(低汤)的原则?
4 g- s: X$ i' C+ I( d5 zA:Start the stock in hot water.开始在热水中操作
1 _, v9 [% R3 F: {/ P
2 }; e  `# M/ L1 n: b$ x74.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
3 D3 D( J  y4 f' J. P1 vA:Remouillage 法语熬汤" H9 c5 y- m, n% K* V' E, Q- H
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