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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。, m, }2 p9 F2 z

. x' l' z' n' i% @* r! A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。
, t) V! ~0 v/ ^7 X  [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; o: h: f; \3 d- q7 O+ c" \
1.Which of the following methods should be used to determine doneness in a New York steak?
' G& x" K" d5 |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)
' M$ o5 C: j- I& tA: pressure touch. 压力触摸7 Y( q6 p+ s" F1 F5 y/ i6 \; Y) X) L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ a4 T8 S7 a' e9 T3 u: C5 F7 f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
( g0 D2 [  W" r3 g, e! x- bA: acid  食用酸, @, [4 w4 @, V, U
3.Vegetables are major sources of which of the following nutrients?
5 A2 R: ?7 x4 v) C蔬菜中包含的主要营养有哪些
6 I( O0 j+ P0 D( y' j, ?A:vitamins and minerals. 维生素和矿物质。
. x6 |/ y$ R# `; [5 s( B4.Cauliflower is commonly served with0 z" ^, Y/ {$ M9 i, @+ h9 t
花椰菜(菜花)最常见和那种酱汁搭配
  ]6 y) D0 i) QA:Mornay sauce. 奶油蛋黄沙司6 Y6 _7 @/ ~! b6 u9 Y1 @; m. A
5.Which combinations of products are found in pie dough?
& u6 u0 m" {2 V& m6 v下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. A! J) C1 V1 q7 l' GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  Z# R& v$ x- {( F) o
6The French term for mussels is 法国语青口(海红)叫什么
3 {8 ]. _+ r1 A  XA:moules.法语青口,海红
" W1 M) d8 d# u! C6 U( x0 M" r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: V5 {' d! e6 ], T% f3 X
A:faintly fishy. 稍微有点似鱼味
/ _, S- c' v  T/ B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 d. r2 E) u) ]% h# z( D  nA:2 days. 2天
% n' _3 C( Y- b4 K( {% d/ {9.What are the principle ingredients in ratatouille? 0 }, F$ k) m4 H6 }7 Q* O& w
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& Y; T( a" S/ c& i2 y  {- vA:Zucchini, eggplant, green peppers, onions and tomatoes
. b3 T; t3 B# G9 |4 v西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  U0 x3 w. [/ q& K- _" A& u* W10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! R; E* u4 O) w# r0 aA:cook food in quantities that will be used up within 20 to 30 minutes.* Z) Y$ r- V, @% j! k
大批量烹煮食物要在20到30分钟内# G" R1 |0 _6 ?3 g9 I* K
11.What person has the authority to issue a Health Permit?
8 @( I8 Y+ S. n2 e谁有资格颁发健康证(卫生证)。
$ j, l1 ?7 V, ^- u; r* y8 YA:Medical Health Officer.
- t9 m0 y5 {4 W. [/ @医疗卫生官员。' L+ K9 k* M1 |3 u
12.For what period of time is the health permit valid?( ~' z" b& u" M; T2 J7 C
健康证的有效时间是多久?
% b7 C, L& K% Q/ S- oA:12 months.12个月  E0 q4 k. G. }" P- w$ X' i, r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 o+ K$ k+ g! Q在食物和饮料准备区,通风系统换气的标准时什么0 V6 |! K1 Q. h
A:08 times each hour. 每小时8次. ?; X; r, R- f2 i' [- s" l
14。The minimum temperature for manual dishwashing in the wash sink is
3 D1 k" j; v+ _, u手工洗碗,洗碗池的水温最低多少度?5 t! t( x7 S2 }
A:110 degrees F (43 degrees C). 43度+ ]3 L8 g: l8 O3 w7 O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 W! z+ M' W+ M+ g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. n- A# x4 O. mA:180 degrees F (82 degrees C).  82度# k+ S* k2 L( X) a9 a$ h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 U/ p! z9 A( A4 J! n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: r9 Q  g/ Z: A- {8 u! |6 sA:en papillote.  法语自己理解
  V) v# J4 X$ b, S$ d17。Wing or Club is considered a6 m7 y& F. u' f. w) T
翼和CLUB 被看做是一种...
- E: c, u- S* ?4 f5 c. EA:Bone- In Cut     带骨切: }0 I: B( D0 Q, u4 p; y
18。New York is considered a   纽约牛扒被看做是一种' w$ r0 v: X. R% H! K7 ^% ?4 k1 V
A:Boneless Cut     无骨切
! p3 Q3 _4 A. |) s19.In general, a court bouillon for freshwater fish will contain/ k1 x1 F2 X: t& A" ]# M- `8 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& b$ \/ U' l) m& s$ q7 A4 d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 ^& _  r7 g0 `1 ^" n2 o8 B
和做海水鱼同样数量的调味料和香料
2 M1 M/ E6 n! [& p2 m: G, _% U9 {20.Anise is very similar in flavor and appearance to
, n+ j; c4 {% }/ Q7 y4 R8 q八角和下面的那种原料有相同的味道" }& X" {9 [- }* N) Q. O
A:fennel  茴香* j- Z: S" {  ]) a. j. H9 `  d, ]
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! f5 N5 Q; x+ o# w" ?6 P下面那种原料更像大葱且有平面的叶子
" E3 O+ [7 [- b9 x( c4 }6 R" a* ]A LEEKS  似蒜葱 (这边人叫京葱)5 P) Z* c  t' q  s  Q7 j
22.Which of the following cutting shapes refers to a small dice
9 R: ^! \8 ]2 c% R: m下面那种刀切形状指的是很小的粒(末)4 m! t7 O( l; J( P% G# u1 e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 A" [  V: l& Y, v4 |
23.Oil is added to the water for boiling pasta in order to: U, n* l" Z. A) m' h8 O
向煮沸的pasta (意大利空心粉 )中加油是为了$ e2 k3 H) d. p$ P4 n& I5 E
A:prevent the pasta from sticking and to minimize foaming action./ B8 D! j) J% u# a% G( J- }
防止面条黏合并降低发泡。
0 a/ |4 x! u! t; n24.Which pasta dish features pine nuts and basil?
7 z) n$ K; `. _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ W0 [) X' r" f" O& T0 g( U0 k
A:Pesto.一种绿色的意大利面酱   A. ~, ^' \/ b2 I$ t" N! ?$ O
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?6 ?. U6 U9 t: ?9 r" q
下列哪项是一个春天的蔬菜类似于菠菜?! B  j5 ^; \0 ?! ~- o
A:Sorrel. 酢浆草。# \" ?( K2 r& U: F/ ], e- o
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:) ^1 @( H  {1 q7 y( b9 ^
哪位厨师最早带来高水准浮夸的美食8 G* z  e6 _& X0 q
AAntonin Carême 人名 安东尼·卡罗美
7 Q0 `# [/ W1 ]7 r+ [. I, d! e% w6 Y- s0 B$ V# A" J5 ^, f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 h8 n* g$ Y" |0 v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" n- |+ e( d! [& c. L! F: UA:Cast-iron stoves         壁炉
8 h  t: [* B7 E7 g, G* E$ bhttp://www.usstove.com/products.php?id=67 b' C0 f& H. r( ]  E* C& y# C

& c% E, a9 X: M28.The French term used to describe the roundsman, or swing cook, is:# }2 P8 w' R0 Y0 E  _# F
法国术语,用来描述roundsman,或摇摆厨师是:
0 e3 L  r8 F7 l, M; Y; eA:Tournant   图尔南
% I) Q8 `8 {2 X8 k$ I/ a. A4 |5 d8 b( H6 Y
29.Another term for the wine steward is:/ F. f0 ~- _5 X
葡萄酒侍酒师的另一个术语是:1 S& K# }5 p) Z, {* i& \$ G
A: Sommelier 侍酒师8 ~0 a+ |1 l* F( A/ t

$ `4 R7 U- W5 L) t$ Z- l  A30.Molds, yeasts and fungi are examples of a:! L7 ^  M$ j! M4 K
霉菌,酵母菌和真菌是一个神马例子3 O( U8 |9 M; a) d; S6 ?
A:Biological hazard 生物危害. H* d  h! E& \$ p$ L

% \  h9 ?% ]# b! H5 t3 \/ m- N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 {( @' Q( u3 K
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ q% |7 H9 n- eA:40° and 140°F (4–60°C)     4-60度# ?3 D# _) c- q, \8 R" F% W
8 b3 X; S5 D: ~  N. m
32.All bacteria need the following for survival:$ N' A! f$ W- |2 U  g
所有细菌生存需要以下哪些内容:) `% i. {: [& o) j1 V% k9 y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- G: z) o& q% @; v$ }0 c4 d& _+ C6 g7 _& A3 m8 z; a. p) S8 f
33.Which of the following correctly represent critical control points in a HACCP system?
5 O4 Q! Y- d' G' J2 D4 V! f以下哪项正确表示了HACCP体系的关键控制点?
3 K1 J+ G( t7 l! [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 V( |( K: n1 b( a; p4 o/ q. u食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 a: e6 {9 p' |/ a, h+ G) @" a2 v) L9 ?/ j
34.Which of the following is not an example of a carbohydrate?
- W& K; c5 A, M- M下列哪一个不是碳水化合物的例子?
0 l/ W) q& v& CA:Essential nutrients 必需的营养物质& i- w) S, w6 v( w( S( k
% p5 @4 d: v- e1 j
35.The process by which a liquid fat is made solid is called:  \- j2 L* h! d, F
液体脂肪做成固体这个过程叫什么+ `$ e4 U$ m; u% j
A:Hydrogenation  氢化7 `$ Q& A: F* q' z

4 J% `$ `$ U# U# ]4 S- z1 ^& m36.Which of the following is not an example of a fat substitute?
! u! j. K* L! q! _, {$ l下列哪项不是脂肪替代品的一个例子
1 H. z3 l% [) c+ ~' i7 aA:Acesulfame K  安赛蜜K表
& k" F3 E  P9 [4 t: S% u; i1 }) T3 u: I) e) C% y
37.Health Canada requires that a product labelled "fat free" contain:5 D4 Y' A5 b  Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
" M7 S) Q* O4 I, R& }- CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) ?3 z' o# _+ O) d: n! _9 E: ^9 t$ v: @6 W" g3 q
38.Which of the following is not a problem associated with converting recipes?" S% I$ ]' W+ S% n2 F: o. ?. j
下列哪项是不相关联的转换配方问题?
3 w- P+ J* X0 U+ O" j- h1 [( SA:Unit cost 单位成本
$ D! M( ]: m; z6 E! B
( J# J! t1 h. }$ k# U3 `39.The condition or cost of an item as it is purchased from the supplier is called:  Q8 m+ f* E+ s: h: g, H
从供应商采购的物品的品质或成本叫什么
# G& O: A5 W+ T' M1 ]+ U9 {. t& N( YA:As-purchased cost 购买的费用
2 X; l( Y' w+ o8 u4 |
: m2 @+ @! x5 g0 {$ T. D1 @2 ~40.The amount of stock necessary to cover operating needs between deliveries is known as:) K6 h9 S9 v- L. z4 S* ^$ F  r5 Q3 {
在新货到来之前用于日常所求的必要库存量叫什么
0 m7 T6 f5 ]4 A3 oA:Parstock 基本日常最低库存& F  l$ O# n- \7 B
- t/ E2 d$ ^) J; S# F
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 ]1 q9 P& x- f/ F
下面那个缩写是用来表明正常库存流程?
1 z; g# q" \2 w7 {A:FIFO=FIRST IN FIRST OUT 先进先出
  f! x- W" X5 \$ I0 f
8 h! X' ^5 |( G* D* ], C42.Which of the following knives is used to turn vegetables?3 K. \6 l! x2 W# W0 Z  \
下面的那把刀是用来打开蔬菜吗?
0 @7 F( U" c6 mA:Bird's beak knife   鸟嘴刀
' P5 \8 _3 x# n# dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: G% X, W  _0 H' Q# S' S8 R  @& p- S+ z0 _  u1 D# ]$ n
43.What is an instant-read thermometer best used for?
5 ~' r) C+ H$ x, C$ u7 H- h" d即时读温度计最好用于那方面?
# O) Q3 I$ c- @3 z% XA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ `+ U) o/ I4 C+ m  x. S8 i' Y3 ]& B+ m; H) u4 K+ f
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' n" r8 k4 \2 B+ k; t: [! i
下列哪些金属材料受热均匀,通常用在铁板而且非常重- C# a( d; Y! Y! q3 t
A:Cast iron 铸铁( [* E, {# O+ ]3 i9 D

) v( [' p/ m: x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 ^. i0 Q/ g* w7 h0 \+ E% Q4 V
哪件装备下面有一个可移动的碗和一个S形叶片?
$ h1 V$ B" j, r) U% y+ ~3 f6 Q6 cA:Food processor 食品加工机
3 e4 H- m, n3 }0 C. e8 Phttp://www.google.com.hk/search? ... iw=1263&bih=5722 L0 ]; z& Y9 S3 A8 d, D  e+ d

  \5 ?  ~8 ~$ m- L. Y46.Which of the following is not a rule for knife safety?( R% O  s3 T- u7 o* J  O
下列哪项不是用刀的安全规则?4 T1 U( `% r2 ?. J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  g2 S; c: D' X' V# b8 y, K

7 \& v) u6 ~4 s4 v! S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! }. ~" u  V9 e! g( s8 B- z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ I( \7 A3 f) N4 PA:RondellES ' o$ h& c! j8 j! `( u' }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% s% E4 H2 X" H( d

1 D, H& a. w# _2 B3 }/ g6 N48.Which of the following is a diced cut used to garnish soups?) s" r3 z6 P4 a5 u0 w
下列哪项是切成小方块用于汤的装饰?
; n( A* E0 X/ d5 U- H; i/ r( p- h: RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! q; A: [; |. A7 o/ a( O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 G; k, ?: m/ ^# O
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!!——; ~/ ~5 o3 [+ W7 r
A:Gaufrette 7 K* e! \) O) D9 R% B+ l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 ?) V$ L( _) L  P- Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ~" _  s" \2 f+ o% f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ L9 T5 r" A$ ?7 ~8 m7 p3 }; P
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* t+ D# U) j1 f" A5 x
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' Y3 u3 l4 y) |* K" WA:Cilantro 胡荽叶 香菜4 c6 p' W; \& Z. M' ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 z: K8 [% E+ X3 d% G/ a7 L3 ^% M
60.Allspice is made from:9 z; |2 s+ {8 x
多香果,  多香果香料是什么
2 n/ ]" ?# o- \! _2 e; ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 G- W" v# N& J4 ~  _
A:A dried berry 干浆果3 L$ O* c: \3 s  ?: P. c/ T# F

. X' M. t, {/ L* u61.Which of the following are used to make a sachet d'épices?
/ }" {' d: l. i! t, H% w3 m下列哪些是用来做香包德épices?. y3 D9 O3 S& U- J
http://www.sachetcatering.com/" R  `0 U1 m+ T3 u% H$ [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' D: n( S  E/ e% c3 a& s: S% e
3 Y. q- U5 r7 c% F6 R62.Which of the following condiments are not soy based?0 i9 m2 H' \6 h
下列哪项不是酱油调味品的?
7 P/ R( f$ k* Z$ z# j! b) d4 b3 oA:Wasabi 日本辣根
8 A" f1 s. Q& e
: W! _% z8 f4 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" Y/ P, j7 F7 W' V! q) J/ j/ h
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:$ r# Z# t* v0 w" t4 \- b
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 T2 k9 b2 ~- j/ h+ l& S
下列哪个步骤是不是正确的蛋清搅打程序?4 i3 M, z6 r$ o; x) d' v- O
A:Allow to rest before use. 允许休息后方可使用。
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- M. c/ W, n3 k# }9 ~6 D9 x65.The weight of a large egg is between:一个大鸡蛋重量介于:" T9 |3 Y; X" P! M/ E0 `. _& }
A:56g and 63g 56克和63克
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% u9 ]7 p2 |' ?9 B, `66.Evaporated milk is a concentrated milk that is produced by removing2 m5 B3 ]2 ?7 ]# K
炼乳是一种浓缩牛奶 是去除什么做的- O* X' e8 E- @" _- N
A:60% of the water 60%的水
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% n" R. @0 `% V& M+ a) r; w3 b/ P0 |67.A method of cooking that transfers heat through a liquid or gas is:
, p. ]) ~5 r  M) i; X& n4 s一种烹饪方法,通过转移液体或气体是:! G- t/ N" G) a; `1 C  w1 H: |
A:Convection 对流
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$ E( `6 z, S4 f68.The cooking of starches is known as  烹调的淀粉被称为9 s# U$ Z0 K$ x& O9 C# X6 R
A:Gelatinization 糊化/ Q$ d2 p; F, r4 O
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- _2 `# ~3 g6 DA:Braising 烤
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& h( d+ G/ ~7 {8 ^6 J) Z70.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 T* `! [. `6 W# U% F( I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) @2 a& W. }# \2 A71.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* Q( J' G7 l2 D/ i
A:Fumet 原汁
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5 e2 `0 y5 _, `( f4 |) [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3 ^1 F, [. B5 h3 D* I  j8 \& X: W4 G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' h. o( V% S! ?# E) l6 g( K' I
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73.Which of the following is a principle not used in stock making?
; O) p# r" ^: @" c" b9 S/ v" q* R* k下列哪一项不是用于制造高汤(低汤)的原则?* S" ]4 Q/ \7 A* z5 w( V
A:Start the stock in hot water.开始在热水中操作: Y+ F; k' q4 r% j2 }5 H
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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7 N+ r3 H  C- O& f. V: ^* Y& Z) h, O
A:Remouillage 法语熬汤" a* H4 ~% @, i4 W# {& `+ V
http://www.haibao.cn/blog/post/176242.htm
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