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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。: `+ y/ O* B' x7 X) o% `2 S4 ~

- H6 }2 m  A( {$ m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 G9 a1 B( q3 p9 {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
1 {: N$ y  ^+ v6 r" |  r- y1.Which of the following methods should be used to determine doneness in a New York steak?* f# R, I4 a8 z, h9 C
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)3 P, v% f9 L6 i% n- A6 u# v
A: pressure touch. 压力触摸8 l9 g% T3 e4 v
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 v3 P5 p. X: b  I( m4 E
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& a. ]/ a: H. g& W1 s
A: acid  食用酸
. `; c7 i8 |- M! F# O3.Vegetables are major sources of which of the following nutrients?5 A: G& Y1 c+ y
蔬菜中包含的主要营养有哪些. O$ H- I1 }4 O, S7 K
A:vitamins and minerals. 维生素和矿物质。& ~/ m9 d- m! l) T$ ^. T
4.Cauliflower is commonly served with
$ O3 ?: {* J, s, r4 K6 G7 G8 s花椰菜(菜花)最常见和那种酱汁搭配$ f  u% R! ~) k) D+ Q
A:Mornay sauce. 奶油蛋黄沙司
  ^% x) h$ ]( ?& p, a8 W0 V5.Which combinations of products are found in pie dough?* h& d8 s+ T) a) G3 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 b2 Z0 {5 d. {0 g0 DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ A" }( m2 J7 r4 N6The French term for mussels is 法国语青口(海红)叫什么; d: a4 }; O1 c, j% c9 w0 [# c6 S" `
A:moules.法语青口,海红
2 `* T4 Q8 u! w& R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 ?( @! y+ |; d: C# s& YA:faintly fishy. 稍微有点似鱼味3 a3 `( g* u% W0 Z* K6 I8 V+ L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, M! W) E6 Q8 pA:2 days. 2天
$ }' w8 W6 |8 p2 z9.What are the principle ingredients in ratatouille? & D& p5 P8 h6 ~5 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& t# a- l' `. Q- V+ j+ Y$ dA:Zucchini, eggplant, green peppers, onions and tomatoes
, v, \9 `* R. k: e; t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* E. }- E) A# R10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 ~; n5 U( p  H; [/ S2 X! w$ {3 EA:cook food in quantities that will be used up within 20 to 30 minutes.3 N# y' T3 M- E$ x
大批量烹煮食物要在20到30分钟内
7 E$ i# E8 @; ]' H7 q. S  P11.What person has the authority to issue a Health Permit?+ H/ o2 W+ h  z4 s/ e- I+ N
谁有资格颁发健康证(卫生证)。
( M6 h) ]2 L- l; e" _A:Medical Health Officer.
) O6 q4 _& W  [" }2 ?医疗卫生官员。/ B2 M9 n+ h* M" @. m" r3 c( P
12.For what period of time is the health permit valid?7 O' O4 @6 f; |* B/ N
健康证的有效时间是多久?* K6 z- I, b( b7 W
A:12 months.12个月% g; C9 x" _1 {/ G7 R1 k2 k1 H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 I: c& Y5 ?/ T: U1 V# x+ Q7 Q
在食物和饮料准备区,通风系统换气的标准时什么' R) b* Y+ x5 f
A:08 times each hour. 每小时8次
' n; ]6 o4 ^# u2 t- [* U0 H, E14。The minimum temperature for manual dishwashing in the wash sink is
$ v- z; _1 u* T" `: n* {手工洗碗,洗碗池的水温最低多少度?
6 T+ ?0 p; z& w* QA:110 degrees F (43 degrees C). 43度2 ]2 K3 Q0 {( C" a: A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; ^2 J* l6 Z% X; H- X8 l3 t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 k, Z6 t3 g2 G
A:180 degrees F (82 degrees C).  82度" e) t  |, I/ x  @, X3 p/ ]3 P8 e" ^
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 ]& @# G9 \) Y  G3 M* o& G2 I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# n6 e" @: J% C7 I! ^+ d/ @9 B
A:en papillote.  法语自己理解
+ S9 H5 G$ q, K* O3 z17。Wing or Club is considered a
5 A' n% `/ n- E3 E% O' y) W4 T0 W翼和CLUB 被看做是一种...
( N4 ?4 d+ _1 W& i, uA:Bone- In Cut     带骨切
( t# Q+ Q0 }8 ?" {& D. d" `7 R18。New York is considered a   纽约牛扒被看做是一种
% h2 }# Q8 y. h& C. U7 v: w( zA:Boneless Cut     无骨切
  W" N$ S3 I0 t19.In general, a court bouillon for freshwater fish will contain$ b/ o8 ?: V6 t1 U
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' C! q8 f6 I) S; T1 d% F$ Q" }
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 Y5 W/ H* B/ z2 ?! `8 L和做海水鱼同样数量的调味料和香料
8 T7 k: a' w* m- s/ }- [20.Anise is very similar in flavor and appearance to
3 m- }, T: i- H# k8 u$ f6 D& ^八角和下面的那种原料有相同的味道
+ L( v3 ^( V/ M. L5 C3 GA:fennel  茴香
" @, R! _( y6 L- C2 c3 N5 P# \" f21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 a- H) S! |+ S3 P6 C7 Z9 w
下面那种原料更像大葱且有平面的叶子
- u& c$ c! X# u. [6 ?! f9 qA LEEKS  似蒜葱 (这边人叫京葱)
) l, j( v9 o2 j. q' d22.Which of the following cutting shapes refers to a small dice3 V+ O* B; ~2 d& @
下面那种刀切形状指的是很小的粒(末)! V2 p, J5 b: ~7 C" U
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( R8 {9 C8 }1 K+ E" |
23.Oil is added to the water for boiling pasta in order to
) C3 _. x3 P. ]9 W4 P: t向煮沸的pasta (意大利空心粉 )中加油是为了
! c9 ~( y2 l7 v9 q" q' OA:prevent the pasta from sticking and to minimize foaming action.# f; e1 |& ?, {$ G; k
防止面条黏合并降低发泡。
7 k$ }' z7 s/ T! i! g24.Which pasta dish features pine nuts and basil?- U3 U6 I4 S+ O, R3 W  R$ m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  \, j; Q% W3 [1 U( W' E: O5 P' Y1 IA:Pesto.一种绿色的意大利面酱 - A5 C. v8 w4 g& S5 o0 i; a' }  [" @" R
http://www.tianya.cn/techforum/content/96/563836.shtml# e# h+ N8 N0 J. H( S8 ?: {
# [& F- E! f- y# {
25.Which of the following is a spring vegetable similar to spinach?
" T& W* r6 K! s# a. M下列哪项是一个春天的蔬菜类似于菠菜?
, H* |1 o+ d6 `. {A:Sorrel. 酢浆草。; r" B8 ]- C$ u( W
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:# Z/ O8 N4 @' g4 |& N4 w
哪位厨师最早带来高水准浮夸的美食8 N4 ?! A  f$ {1 F# S
AAntonin Carême 人名 安东尼·卡罗美+ K* ?$ D. j7 o# `, e# e- t2 O

) N; a; e: d" g  m8 A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 _( y1 V! e' S9 r. ^' G/ }" Q7 D1 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. w% r8 _/ a# a0 N, c' z" G7 {6 A
A:Cast-iron stoves         壁炉, {+ N" d8 d5 g7 T# p9 h
http://www.usstove.com/products.php?id=6
7 H7 J/ j% w/ }6 ?' E9 o5 T: u! D8 t  E' K. w6 |1 Z
28.The French term used to describe the roundsman, or swing cook, is:
8 E  K# P) k( m( S6 C法国术语,用来描述roundsman,或摇摆厨师是:: ^) V4 I( m6 i- @6 \1 |
A:Tournant   图尔南2 u! S1 ~6 L6 r

$ q3 R3 F" R% [29.Another term for the wine steward is:
* c7 G( Z" i" S6 o9 z  ?葡萄酒侍酒师的另一个术语是:
$ \8 {6 R- u- R$ d9 lA: Sommelier 侍酒师  `1 g4 K; D: R# V+ @
; w5 ]+ E. L( u. B
30.Molds, yeasts and fungi are examples of a:
6 b+ ~% o9 O3 m" @; l" X霉菌,酵母菌和真菌是一个神马例子, A  `! F/ \; [# x
A:Biological hazard 生物危害2 J9 w8 C) l0 a: Q) U

7 i1 c" t5 `; L+ X# ^4 Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 l$ n+ p6 E( Q5 ^6 g根据加拿大食品检验局,食品的危险温度区在多少之间:
+ r: m4 g) @  U$ D- x% s* _+ D& KA:40° and 140°F (4–60°C)     4-60度1 ^# x$ D6 Z& x

, [( X1 {) e& d* g32.All bacteria need the following for survival:! n: @( p3 z# H% N/ g
所有细菌生存需要以下哪些内容:
8 t7 @* u4 V) v1 WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# k) E2 D1 G8 y/ R! U* P
" w& u0 |' U8 K33.Which of the following correctly represent critical control points in a HACCP system?
: t4 z5 N" g1 n' d以下哪项正确表示了HACCP体系的关键控制点?: y3 S3 w, t; G0 V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 L6 I% K1 j& Z( d' k食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  Y/ ^& {- Y0 W8 H# h; c2 h2 V0 i2 S$ Z/ U: P
34.Which of the following is not an example of a carbohydrate?
8 O+ E1 Z  H- a下列哪一个不是碳水化合物的例子?
; @( c% E: \+ eA:Essential nutrients 必需的营养物质
6 _* S5 ]) H# X9 {4 |: A! A, t
' }' ]* Z& x# R$ ]7 @+ B% ~35.The process by which a liquid fat is made solid is called:
# |" L, K( L- t2 A液体脂肪做成固体这个过程叫什么( @3 S: f5 d+ c( O, h0 n* H
A:Hydrogenation  氢化
: m7 ?- \" o! Y" t( ?9 P6 }
2 A7 p, U# h& I$ I8 d36.Which of the following is not an example of a fat substitute?
( w( E( Q$ y- d9 d) L# H下列哪项不是脂肪替代品的一个例子
+ R8 n; J: W5 Q8 c% i& `5 R$ S8 E. `A:Acesulfame K  安赛蜜K表
' c/ R" P2 n; z$ K! p
: @* S: z8 b& |9 w- A1 t37.Health Canada requires that a product labelled "fat free" contain:
1 G( g6 W$ W( C1 K1 v$ c加拿大卫生部要求的产品标有“不含脂肪“包括:1 e1 u) m9 T' L! J: {+ }: L" u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ e3 m+ i5 {/ v) K- S

- H3 C5 X3 K* b0 u38.Which of the following is not a problem associated with converting recipes?
6 e& X- x8 L- c" b, |下列哪项是不相关联的转换配方问题?
! b' ~- F& K( pA:Unit cost 单位成本
3 }/ W( w1 y" Q, o8 F7 Z
# Y6 C8 v. t5 }/ `, T39.The condition or cost of an item as it is purchased from the supplier is called:
: [- ~  C1 h9 y/ u从供应商采购的物品的品质或成本叫什么
$ ^. u; K, ~3 w# J7 pA:As-purchased cost 购买的费用+ W8 s% \9 F+ s! \3 D( g. p! V1 Z
( ]" i! t- \- H* T2 u7 Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; O' Y0 g, _- f/ }2 H0 ^在新货到来之前用于日常所求的必要库存量叫什么* p9 P' _1 x" o' b* @% t
A:Parstock 基本日常最低库存
' [+ @, l( a- C5 [1 D7 Z7 H' T: ^9 A5 z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 t* ~9 [& q; W下面那个缩写是用来表明正常库存流程?. u, w- X, J. [: \6 L( `
A:FIFO=FIRST IN FIRST OUT 先进先出) s3 k8 [' M& b$ p8 F
% n: b' B1 p9 n8 `, U& z
42.Which of the following knives is used to turn vegetables?
. Q, ?' Q0 J3 E- u; P7 D  a) w下面的那把刀是用来打开蔬菜吗?( q+ D& E! M' @: Q: O
A:Bird's beak knife   鸟嘴刀- g- [, @8 a2 X/ t/ T+ E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 e: N. o* p+ z( {5 l/ g6 e- H

9 ?! k. Y8 B5 ^5 n5 j8 a43.What is an instant-read thermometer best used for?
' F) \, ~8 N4 q: x; F0 M即时读温度计最好用于那方面?
4 A! a+ S7 s" u& c; UA:Checking the internal temperature of a roast 检查被考物品的内部温度
- L  u1 S0 W$ C) T3 {/ S% \
4 Q/ {# a# g+ v7 o) W1 S9 P' O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 d+ J0 H( s9 g6 \3 g! @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ r  l. h! A# C# E5 @A:Cast iron 铸铁
. S8 ~6 s- ~6 e- \: t! m
: ]; Q9 i1 N& G5 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 E6 e1 b  k) P: y7 p& y哪件装备下面有一个可移动的碗和一个S形叶片?
& j* v% A% N7 A. P# o! tA:Food processor 食品加工机
9 O* m2 N" b" n2 fhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ ^4 I- w% w, u! |$ n% c# v; O( [* L! B+ x0 K; w' a# D
46.Which of the following is not a rule for knife safety?$ D9 Y3 _2 I% C
下列哪项不是用刀的安全规则?5 r/ _  Z( h. l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( w+ _0 G+ K1 ^& U/ ?. T3 K3 ~

7 c9 y! A6 X4 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ o/ X: j' }5 a. A! i7 Y# e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 `  V1 {; |7 Y6 c" _2 j
A:RondellES
$ w' [$ u0 E  ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 \1 B' B) r* |  u) n6 H

2 Q. w* z0 C% L48.Which of the following is a diced cut used to garnish soups?, o- r& e4 l$ [0 ]4 s
下列哪项是切成小方块用于汤的装饰?$ o- Y' Z( B4 Q2 a" i
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: o1 ^9 h/ q3 ~" `) n" o: W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 r# `0 o8 ?2 g7 F% H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$ Q' m0 I, E4 {
A:Gaufrette + s- _! |3 V- G4 h% V8 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* I$ e" |) h" a4 ?! _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* B2 R7 K5 `( t2 S% [6 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' U+ @# H1 ]5 J" C# q2 s# a0 |

. a& E- \% h8 Q: v  W3 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' o" `, g6 A# n# g4 R# u& }$ m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)
* y/ x! Q& k* b9 M0 I5 PA:Cilantro 胡荽叶 香菜
( A5 H3 o- M4 M& Z7 l) V" {; U" ]/ Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 R8 D- J0 \$ c

, T7 P1 _: h' ?( T9 m2 U60.Allspice is made from:
) Z9 |6 i& d& ?. O 多香果,  多香果香料是什么
% j1 u3 N& H, i7 |9 K- \4 ]6 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* ]. U4 [/ w& f. I. G! V/ BA:A dried berry 干浆果
3 A' `, _, _% w3 ^2 }  o* r$ P! b% k2 x* V" A
61.Which of the following are used to make a sachet d'épices?. T, v) R; u  H( n; z! ~1 L& C+ Y
下列哪些是用来做香包德épices?; n7 w" l% p9 y2 p
http://www.sachetcatering.com/
1 W* O& u2 U+ i8 A% {  GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  ^$ }" b0 O; v' l* A! z4 M1 o+ s. T- `, f3 G; z
62.Which of the following condiments are not soy based?
% ~: d, t! L! O1 V7 Y( y, w下列哪项不是酱油调味品的?
) R* o  ^& v9 i( yA:Wasabi 日本辣根  g% J- Q/ n1 A* I( T* i, T

9 k0 A2 z4 f$ L' S5 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( B# P& M4 C8 e1 U- q
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:. {0 V" W4 U2 ^" D3 H# b
A:Pasteurization  巴氏杀菌& ?; K1 U4 G6 H' V

  m3 @1 W: c& ~* k64.Which of the following steps is not the correct procedure for whipping egg whites?
9 J9 H2 x: `; N6 f下列哪个步骤是不是正确的蛋清搅打程序?
5 Q- i4 r' g$ m0 u6 W) A# XA:Allow to rest before use. 允许休息后方可使用。
6 L' G" w8 p" `" q' ]3 W2 L" s5 @+ H6 k) {8 N# ]6 Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:  w* p4 S, p; F
A:56g and 63g 56克和63克
4 C: f0 a& g) z# \, Q
9 z5 o/ N0 U- k4 h: H3 g' b66.Evaporated milk is a concentrated milk that is produced by removing
/ x# x1 A* P6 R炼乳是一种浓缩牛奶 是去除什么做的6 x3 n% \% ^$ Q* \8 H
A:60% of the water 60%的水4 C( q& I' ?2 [& U( @/ k
4 g  b% ?/ ^! o* ~
67.A method of cooking that transfers heat through a liquid or gas is:
: Z2 o- A* X9 u8 Q! e) l一种烹饪方法,通过转移液体或气体是:* Q2 N8 n  @  o3 k/ J9 b
A:Convection 对流0 `5 z7 g/ h! M  c8 P2 g

6 P& V( W( @5 ^; P6 f68.The cooking of starches is known as  烹调的淀粉被称为
: m" z3 y6 L1 Q. L% ^/ uA:Gelatinization 糊化9 A8 f& n1 j) v, u- T

8 d# P5 E, m% ~' }3 U) _! M( O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! T9 V5 ~! ?6 I6 k; \- D
A:Braising 烤- l- v* D& n3 d& R$ s$ |- l
/ S' S* e) \4 ]; q' v1 y, G) ~
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:# p' ^3 y7 k8 n/ h
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 f7 X. U  w! Z( M/ ~4 r, A# j; W
/ X7 L% g: n/ t% i' Z71.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. ?! _9 I$ qA:Fumet 原汁
1 D& t# T( @' z% j5 {" F, F4 C  F8 ~
( G/ R: B: l$ F" E( d6 I! T72.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
1 U  }# n+ V4 \+ c/ a' r; V/ XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) N4 Q0 b/ J9 i8 r- S
( e' n0 H1 ~3 p73.Which of the following is a principle not used in stock making?
0 |3 |- p9 i4 i, Y下列哪一项不是用于制造高汤(低汤)的原则?0 Z/ b$ K9 F* k5 z3 O
A:Start the stock in hot water.开始在热水中操作
9 x: g; @1 k5 l, L, {. {5 m+ H
3 Y. ^! A1 o5 d74.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
1 O. G# D) t$ V% T" I+ {A:Remouillage 法语熬汤
0 q) v- E* T* |) `9 V; U5 r0 g9 t8 ?http://www.haibao.cn/blog/post/176242.htm
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