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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。
4 [; ?7 a6 `" i. R
! f  c, J2 q2 r4 X; q2 s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。
0 O& P9 S+ h2 F0 ~, C9 h+ f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' h+ i$ p) W' j: }
1.Which of the following methods should be used to determine doneness in a New York steak?, e) x: U2 _% O- i1 w8 \4 _' i
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)& @5 u3 d* X5 E% Q
A: pressure touch. 压力触摸6 w4 s% f5 h( l& H# t3 S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* x4 t3 [1 ?1 S- [6 m& G
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
$ O" {$ }8 }5 |2 j  F* ~; UA: acid  食用酸
. v" d$ d$ H# z, O/ l3.Vegetables are major sources of which of the following nutrients?/ m, u1 }9 v( e( p8 V7 `
蔬菜中包含的主要营养有哪些7 z, Y* L. @$ v4 T
A:vitamins and minerals. 维生素和矿物质。
# m8 g8 k0 o7 W7 s& e# l4.Cauliflower is commonly served with
& |' m4 z' |" q% G花椰菜(菜花)最常见和那种酱汁搭配
5 D' {8 b; }7 dA:Mornay sauce. 奶油蛋黄沙司
5 Z; O$ l. H9 b3 T1 [5.Which combinations of products are found in pie dough?
( Z" _4 _" J. ?& j5 j+ n) i下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" M& s/ N4 \! y1 x
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& k4 Z$ @# L. y3 H8 A: n# R6The French term for mussels is 法国语青口(海红)叫什么; M. T0 \; n% ]# ^; Y5 \# P
A:moules.法语青口,海红
6 H% F2 b! J  U! h4 S( X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% g7 b% |8 N( h& N
A:faintly fishy. 稍微有点似鱼味
" _. e( N8 e8 [% k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 h; k; ?% n/ E, {  c) CA:2 days. 2天; {4 W& q" T3 S/ c9 v2 J# ?
9.What are the principle ingredients in ratatouille? 5 ^$ G- C2 x& E3 m0 K: Q+ v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% f- O( Q  d$ V) p0 {' o) B: X
A:Zucchini, eggplant, green peppers, onions and tomatoes; H6 W3 ?, y1 P/ ?6 o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ D5 _+ ]' P, P5 V# L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 |' k  Y6 u! T: UA:cook food in quantities that will be used up within 20 to 30 minutes.
' w" \, L( p8 ]7 |* x大批量烹煮食物要在20到30分钟内
$ ?$ h1 Y0 t+ l11.What person has the authority to issue a Health Permit?
8 b: o- W' v6 Q1 o谁有资格颁发健康证(卫生证)。' l$ m* q; n- d: C9 X* F8 T
A:Medical Health Officer.1 i" Z" Q, m( K( R% |+ v  E
医疗卫生官员。
8 ]. }; N+ d+ t; w0 K12.For what period of time is the health permit valid?2 C& R; t1 d/ M6 }! ~$ W* V
健康证的有效时间是多久?
% K% y9 b3 z4 r9 zA:12 months.12个月& u% D* @  H/ G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  B+ r6 S- _3 b8 P2 d" F' V3 u; f
在食物和饮料准备区,通风系统换气的标准时什么
+ v- y$ X1 F4 N& x. [A:08 times each hour. 每小时8次
7 i# W' |. d. b* a3 E14。The minimum temperature for manual dishwashing in the wash sink is
* H' U9 {0 v  l- o  D9 x手工洗碗,洗碗池的水温最低多少度?7 R+ m, ?+ \9 r* Z- ~3 J+ Y
A:110 degrees F (43 degrees C). 43度
0 E% O; P. @1 I" ^7 U( t5 w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 S, R' K% y; b1 J8 R5 G6 @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ O- E. |% Z5 i+ x& d# v# Y& g
A:180 degrees F (82 degrees C).  82度: r1 Y6 \  v- J; Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ Q* V: w8 K1 T1 h  N! J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" x- S3 P) a- q6 J5 WA:en papillote.  法语自己理解
$ U" k: i5 [* p17。Wing or Club is considered a
. J8 T! @1 N9 @5 X, ]6 X  G翼和CLUB 被看做是一种...
3 i5 q5 L( W/ o( B; n' sA:Bone- In Cut     带骨切: U8 x, L9 h4 ?0 s# ^% _# h
18。New York is considered a   纽约牛扒被看做是一种
1 L& P- c+ ~' b8 hA:Boneless Cut     无骨切/ h, z, J9 r( r0 T/ X, r
19.In general, a court bouillon for freshwater fish will contain
/ b8 _3 r% A: 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
; ~- |* M1 G: {1 U# ^: Y2 nA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ H0 d4 t% j! @4 v# K
和做海水鱼同样数量的调味料和香料' s( C6 b9 W8 t$ z( ^) v
20.Anise is very similar in flavor and appearance to
, y  M7 B1 d/ `4 [/ A八角和下面的那种原料有相同的味道
4 @1 r9 D! c# IA:fennel  茴香
: w7 O# P! N8 t; v( B! p21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  g4 L$ j+ U# C- B% }, a2 C
下面那种原料更像大葱且有平面的叶子
% |& A5 F0 w# ~  [3 j0 qA LEEKS  似蒜葱 (这边人叫京葱)& i9 [4 ]4 w! Q; n" Z
22.Which of the following cutting shapes refers to a small dice8 U5 N( L& v/ C) k/ g  c
下面那种刀切形状指的是很小的粒(末)! _9 K, I3 @' F6 h; d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# q' J/ G  z6 O' k# M% I
23.Oil is added to the water for boiling pasta in order to. W1 L" T: }) Y: Q# m1 S# U. j
向煮沸的pasta (意大利空心粉 )中加油是为了- N# Y2 t8 I( b' x
A:prevent the pasta from sticking and to minimize foaming action.5 f. t3 l: J% J; I9 G
防止面条黏合并降低发泡。
1 r0 X8 Q9 E% H) ]" l24.Which pasta dish features pine nuts and basil?
$ E4 Q7 h* ~9 i- N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 m' ]" u& p; F5 s* R/ P! I- \
A:Pesto.一种绿色的意大利面酱 0 I. B/ x' ~! V7 R
http://www.tianya.cn/techforum/content/96/563836.shtml: c% ~# t* c) a1 K* T
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25.Which of the following is a spring vegetable similar to spinach?
: r, e6 {0 W, k, Q$ V下列哪项是一个春天的蔬菜类似于菠菜?* a, v4 ~2 g; O0 H7 ]6 N/ f; A
A:Sorrel. 酢浆草。
% r( h. C4 ^$ ]5 x  V% o% N9 zhttp://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:# A. O$ ?$ \7 v) n" \+ i; g6 ]' X* s6 C
哪位厨师最早带来高水准浮夸的美食" A  E" |+ }- F( l+ @" {
AAntonin Carême 人名 安东尼·卡罗美' X  `. J' A% ]4 F/ \  b

7 J1 ^7 q2 n5 ]% X. Z8 H9 @  _$ o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- L" z: B( V2 d# `/ 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 。0 C) s' l. Q( e  [7 F% k7 k
A:Cast-iron stoves         壁炉  @7 }0 D4 h/ [% C* d* U* n% P
http://www.usstove.com/products.php?id=6' n  w2 r; ]' ~7 B5 _1 C8 x

0 ^$ |8 r1 j4 q* t8 z6 w28.The French term used to describe the roundsman, or swing cook, is:
4 @5 w# @% ^8 F3 t# K法国术语,用来描述roundsman,或摇摆厨师是:
5 _3 x$ `! X9 G( Z& AA:Tournant   图尔南( M# W+ ?8 y8 i7 u; q5 g
* p- G- \3 m% A! i+ n
29.Another term for the wine steward is:
& ?4 R0 d6 `3 m5 f0 D6 G8 f. d" U葡萄酒侍酒师的另一个术语是:
& [- n7 P% Q( t4 HA: Sommelier 侍酒师9 [# M) ?+ L  W. j7 X) W
$ Q+ Z3 D5 q/ L% g
30.Molds, yeasts and fungi are examples of a:" P6 G+ v  \0 ?; |* \* e3 E
霉菌,酵母菌和真菌是一个神马例子  d% T1 g# X' G
A:Biological hazard 生物危害6 P8 x! }! d+ [: x& ^; f; `' J
% y6 ~8 I+ u7 q$ f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. C9 T8 o4 K/ U+ {* H; J根据加拿大食品检验局,食品的危险温度区在多少之间:
0 X6 {2 g/ o' n' ^# j3 q: BA:40° and 140°F (4–60°C)     4-60度
( s* E* Z  |8 O, x, d
# T. ?- b/ K: a32.All bacteria need the following for survival:1 m" E1 `, d, P5 _1 l2 C9 L; j
所有细菌生存需要以下哪些内容:: f% W  Z* A( ^" V- {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 X# u8 }8 ?6 h# H
, x, y, ~. f' t) v( c( Q
33.Which of the following correctly represent critical control points in a HACCP system?$ H* E2 x7 V7 P1 w) ~
以下哪项正确表示了HACCP体系的关键控制点?/ T7 u* P, M  B9 Q' [$ q, d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 l$ C: ^" m" ~# s% W# C食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 {  f7 U/ z" T1 l* {% B. v3 v5 y7 t# w- _8 j  \. w, G
34.Which of the following is not an example of a carbohydrate?% ?8 Y/ q6 O' d- N5 i" l; D) u2 ^
下列哪一个不是碳水化合物的例子?
" l" G( m1 K* f1 M' GA:Essential nutrients 必需的营养物质# _# N2 Y( r7 G
) n4 s2 t# N( Y! E8 K2 p
35.The process by which a liquid fat is made solid is called:* [& o. e2 H* _8 z! u  V
液体脂肪做成固体这个过程叫什么6 a0 c0 R  S5 I
A:Hydrogenation  氢化
( d* ]5 I4 p$ z4 |% z( m' M! P* _# Z6 a4 i! X
36.Which of the following is not an example of a fat substitute?5 F3 X( m* m3 W7 k5 z
下列哪项不是脂肪替代品的一个例子
8 O: j! Z7 z) z& `A:Acesulfame K  安赛蜜K表. r2 G$ h0 c: w
+ G% k' e2 t; E2 j' G' @4 f9 q
37.Health Canada requires that a product labelled "fat free" contain:% |' @5 U0 U) ?: n
加拿大卫生部要求的产品标有“不含脂肪“包括:7 V2 ^8 c6 ~9 ~
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ J; r5 Y3 _+ H% H' a38.Which of the following is not a problem associated with converting recipes?# h" j2 d& L: T9 A6 V" }3 q, f
下列哪项是不相关联的转换配方问题?
- q# h" z& i( O6 u2 jA:Unit cost 单位成本- q" a0 i" N! Y- f. m

& m. |, l! Z" e6 \39.The condition or cost of an item as it is purchased from the supplier is called:
8 m$ |( N$ V* G4 n) Z  [从供应商采购的物品的品质或成本叫什么1 r8 j3 x* z2 x1 H" K
A:As-purchased cost 购买的费用( |# M1 k) d$ `. A5 ]6 M% b, J

( w: d8 J2 w, a2 u- W5 Q! [5 L' n40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 y2 i; j" J1 Q' t) k' U1 o1 q在新货到来之前用于日常所求的必要库存量叫什么" {" k: F5 e' m/ \
A:Parstock 基本日常最低库存, _1 e! L$ [4 K0 o# F) I

( s# A4 q6 L& ^$ @, G9 c* M7 ^7 D* G41.Which of the following abbreviations is used to describe the proper rotation of stock?2 Y* Q& R' ?& _# v2 x( ]5 E+ `
下面那个缩写是用来表明正常库存流程?
* t: G. P' j% X" I4 @A:FIFO=FIRST IN FIRST OUT 先进先出% E. O% S) w+ a( m, T; ]  f

) p2 n. P9 o  V( w8 Q! M) c) k42.Which of the following knives is used to turn vegetables?
1 i+ z1 h6 V5 n' X: C) v; B下面的那把刀是用来打开蔬菜吗?5 m& b# j+ ~# g+ F' K% D  z. p+ W
A:Bird's beak knife   鸟嘴刀' P* k4 f5 c5 w( u) ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 B6 R0 {/ N, n6 i1 Z& l$ ]

. I4 i' q5 p/ w# B* j- z- v6 Y* Q7 u43.What is an instant-read thermometer best used for?, v, u5 ]+ d% ?' ^) u* ]. O
即时读温度计最好用于那方面?' A+ u  \) m5 s2 X$ d4 X
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 b9 f0 M- e; G

; b) W, u$ [8 B5 p: w+ [) q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 c0 `4 a: P" t& p
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" I8 V1 d! ]' }* P2 B* S0 c5 A$ IA:Cast iron 铸铁5 U4 `& c; Y) V2 S& l

0 j' S; ~+ E6 c3 `3 _8 b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: [' S9 W5 ^5 R, f8 P) A1 c* ]哪件装备下面有一个可移动的碗和一个S形叶片?2 I* F3 e- z/ z. T# A8 A- D
A:Food processor 食品加工机9 [5 N8 _5 F* `, Y' w: j; \  S! L
http://www.google.com.hk/search? ... iw=1263&bih=572
4 m- h  Z  b; f4 i- r& n  }
) q$ J' W, \1 a7 b46.Which of the following is not a rule for knife safety?
! G0 Z' E9 v$ x0 s下列哪项不是用刀的安全规则?" t0 e) K& _7 R! E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- j% `9 W! r" H& T3 r. m1 f
  Y. M: c3 @- f( p: N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! {; P" J0 m1 ~5 Q& l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* T) b! P% T& J9 f4 h+ I4 H( q
A:RondellES ; {, ^  H/ U! ~3 V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?4 Z( n3 Z$ y. g' Q! o( Q
下列哪项是切成小方块用于汤的装饰?
* B) \- X. i4 \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' j/ K/ O- P, n5 A. ~( F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: e0 N- g7 g0 a; t' d+ }4 P
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!!——$ ^( P& V# p/ P' ~
A:Gaufrette
7 Y( T2 Y; O* v- Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' @' v0 [# P1 l( Z( p5 `% @; n+ R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 V9 w: m6 ]7 ]" ^5 f# e& AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% H" c/ o* a  H+ n- [

* D& X/ j- I$ S- k; j0 a% Y7 s3 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ j; H/ w' i+ j2 i: J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; l3 f$ \- ]" }! @) L
A:Cilantro 胡荽叶 香菜
' Q/ x) P2 V( V( T) dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: ~2 N) O, W" b  U5 w3 b# z
* J0 {# R( t7 u8 S+ |1 A  x
60.Allspice is made from:
8 q, V# M; F, o( D 多香果,  多香果香料是什么3 q) G& l1 g% P3 l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. A; ^* d+ f4 F) {0 b1 y$ o
A:A dried berry 干浆果9 {5 O' Z% K" N- a, U7 v; \

" z2 n3 \  Q# f5 q61.Which of the following are used to make a sachet d'épices?' a- `3 H- W% |0 {' h5 b
下列哪些是用来做香包德épices?
% K! v5 N: X; {9 Hhttp://www.sachetcatering.com/
( f, M, }: }/ K5 E( n' pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 \* M3 D+ D/ {" a$ I. ?5 B0 O, z9 C) u( }
62.Which of the following condiments are not soy based?- c$ H) J% ~' I3 R6 _% [: D  w( q
下列哪项不是酱油调味品的?/ l6 e. P3 m4 d0 c5 T
A:Wasabi 日本辣根
# n) c% _. ]( y0 M* u: ^4 ?7 }5 H7 F5 l1 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 p* b* n2 p) C7 g, S
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:
  u" B+ M0 F+ g& ZA:Pasteurization  巴氏杀菌
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5 `) n- D2 I) s64.Which of the following steps is not the correct procedure for whipping egg whites?
/ p- G2 F, U2 i, Z+ y6 G下列哪个步骤是不是正确的蛋清搅打程序?$ z! u& k1 {' d- U3 Q
A:Allow to rest before use. 允许休息后方可使用。
0 H& [1 _- A# n0 P& g1 e
+ e" D1 N6 g, M+ i* R* k6 T; {6 M3 H65.The weight of a large egg is between:一个大鸡蛋重量介于:/ A" b2 X2 z3 {" `7 l* x
A:56g and 63g 56克和63克( ^4 f$ p( o* X9 j! X
- m) M, u, |1 x, [5 d
66.Evaporated milk is a concentrated milk that is produced by removing7 O+ v7 J, W. z1 }; _
炼乳是一种浓缩牛奶 是去除什么做的
' x* ~" ?3 @' `$ s: hA:60% of the water 60%的水
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- C) h9 H/ @% f' ^$ Z67.A method of cooking that transfers heat through a liquid or gas is:/ h; j: J; I* |1 s3 Y7 S' `) ^
一种烹饪方法,通过转移液体或气体是:/ p) O# U9 S- f% [5 X
A:Convection 对流
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; u7 ], X8 D* S4 m, u68.The cooking of starches is known as  烹调的淀粉被称为, l; r* Q- H; M9 @
A:Gelatinization 糊化
8 A3 r* ^4 k9 ~' ~( L$ t$ i6 w% w  _
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) D$ T; r2 T( f$ J" d
A:Braising 烤1 V( C4 r& U, T7 R

  y8 |7 m! x; {1 H; H70.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:
2 ?$ X$ G1 K- S* t) k. ^8 X" |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 j! ?4 j9 {7 N5 ?& |
$ V! k' [0 U6 Z  i, c
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
+ M4 j1 Y$ b* j9 L8 SA:Fumet 原汁) ~- {4 M2 J9 d) Z4 s8 t" C

7 o+ t! Z3 K9 k" L3 O72.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
- Y6 R9 L1 H& M. yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 W. ~# V! h  N* N0 H# A- I

& H4 s' @! s& \7 }( O+ H/ M8 J73.Which of the following is a principle not used in stock making?
$ W/ t3 H6 \3 t( R9 A* S- m下列哪一项不是用于制造高汤(低汤)的原则?/ K. f6 L8 U! q! V" ^& v$ |
A:Start the stock in hot water.开始在热水中操作3 J$ D5 E7 A5 \. H

8 ~) i# ~. C( D  O( 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% M) s: A2 u, q! V, Z
A:Remouillage 法语熬汤- f) J3 K9 F8 x6 }# ?6 ]8 _
http://www.haibao.cn/blog/post/176242.htm
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