埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8981|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。" e1 a  f. }# n' J

1 Q) j7 b5 F( Y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。4 B3 N: D: J4 j4 I, V8 ^
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) e/ w; I( k+ L% v( ]4 `4 ?
1.Which of the following methods should be used to determine doneness in a New York steak?
, X1 Z" u0 D; U$ b1 a7 o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)
# n1 Z( N* @8 z; OA: pressure touch. 压力触摸
) Q0 }: Y% x3 l& T4 A5 o1 E" x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* U9 X8 y: _7 b; J0 I/ w
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# f( R  w+ k; @: ~
A: acid  食用酸( o* x/ J9 e8 u& v. z4 J, q9 R$ S
3.Vegetables are major sources of which of the following nutrients?
$ x; G4 ?# s) R7 n# S蔬菜中包含的主要营养有哪些
: p$ `( d, W, \6 ^9 O# F3 GA:vitamins and minerals. 维生素和矿物质。. g& G. M7 i- m3 q; x
4.Cauliflower is commonly served with) J2 Q6 f. o- i9 c! K* \
花椰菜(菜花)最常见和那种酱汁搭配
$ r8 A" v. W) ?" O2 }8 X# UA:Mornay sauce. 奶油蛋黄沙司) W) ]2 R0 L2 K( |- Y  L
5.Which combinations of products are found in pie dough?% X, m7 x5 i' f% f
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ l( Y+ Q# W* E6 v5 t; s
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' n* ]! ~9 r# s5 M  X& x6The French term for mussels is 法国语青口(海红)叫什么9 M/ z7 ?1 e3 y! L. `- H, @
A:moules.法语青口,海红
% Z6 a/ `# @" t8 O  W% G7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 i0 H( l# i5 I2 a1 V7 z0 S# F6 w
A:faintly fishy. 稍微有点似鱼味8 ^8 ]9 I9 f$ _: W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) d3 [4 C) B9 w8 ~  n
A:2 days. 2天
0 ?9 r8 }2 a, H% i9.What are the principle ingredients in ratatouille? # b! M; _7 {0 d4 T- l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 W2 |1 M/ t8 ?- h8 A
A:Zucchini, eggplant, green peppers, onions and tomatoes, ~) Z1 O7 L. \3 p6 k
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 Z( U+ g; }) S1 k5 N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, i4 ^( i: S6 |7 o  Q
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 i. C) B* A3 L% r6 D大批量烹煮食物要在20到30分钟内
: L( r+ \7 q3 c1 y. V11.What person has the authority to issue a Health Permit?
8 L  `- k- s3 B' }$ P* Q谁有资格颁发健康证(卫生证)。
% c5 S- u+ t7 ~, B1 cA:Medical Health Officer.
& Z- V( S% M/ u. u6 e% c医疗卫生官员。
! B; }- s& T2 ?- T; ^4 H4 ^+ d12.For what period of time is the health permit valid?/ ], v: S5 z* C6 G6 Q
健康证的有效时间是多久?
: k4 a0 `; n! o7 Y7 aA:12 months.12个月
  ?7 P$ U" H) l6 J5 l13.In the area where food and drink is prepared, the ventilation system must be able to change the air# \0 G+ Q) i. R$ ^" C0 N" n, Z
在食物和饮料准备区,通风系统换气的标准时什么
7 |8 o; j: ?7 l! O# V! MA:08 times each hour. 每小时8次+ F# i7 V- z, J, _! Q% H! r
14。The minimum temperature for manual dishwashing in the wash sink is3 M$ c$ C2 ]5 `; _3 Q
手工洗碗,洗碗池的水温最低多少度?0 F4 E" K/ t7 H+ j7 u
A:110 degrees F (43 degrees C). 43度$ [- k: i, ]2 x" }8 j
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! r9 i) f4 q' `9 h# i* ]
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- I5 R& ?/ x; s$ H2 z
A:180 degrees F (82 degrees C).  82度
+ U, l3 v+ c! `' b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: T4 v! r, d: R" k0 A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ p  v; Z3 W/ V  z8 Y. f
A:en papillote.  法语自己理解9 _* D+ v/ j7 ]+ ?* V) c
17。Wing or Club is considered a$ b$ }( h; J5 Y$ y3 ]$ t5 g  Y
翼和CLUB 被看做是一种...
" x& L1 H  E$ e- [% zA:Bone- In Cut     带骨切
# ~: K5 I% C9 _* R18。New York is considered a   纽约牛扒被看做是一种. r8 S- m' N( P0 N6 m4 v- M
A:Boneless Cut     无骨切% [* k% l. R7 o) a* i+ m; ^/ ~- B0 @
19.In general, a court bouillon for freshwater fish will contain. p+ ]3 x7 [7 x/ B1 l
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9 j& o$ F/ p/ i$ t: }1 d, _) a) m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, B) i/ r5 V2 `$ f! h+ W6 O0 ^  M) `和做海水鱼同样数量的调味料和香料
/ i: {# a2 h0 D2 l20.Anise is very similar in flavor and appearance to9 x8 V$ Q. \3 B, n; r, Y
八角和下面的那种原料有相同的味道! e  L" j6 m" g  j& w
A:fennel  茴香
5 ~/ y/ j5 I; m" P% y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" H1 i' R( @1 Z9 {( j3 y
下面那种原料更像大葱且有平面的叶子
: n& t8 M9 Q+ ]$ H5 m* fA LEEKS  似蒜葱 (这边人叫京葱)# L/ o! e( P& D( R3 O5 _
22.Which of the following cutting shapes refers to a small dice# b2 q3 I& V0 \+ u
下面那种刀切形状指的是很小的粒(末)( W# u8 z. q- P5 P& w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 w& i6 _; e& Y
23.Oil is added to the water for boiling pasta in order to% M" Z) L0 X& ^$ Q4 z7 Q5 O
向煮沸的pasta (意大利空心粉 )中加油是为了' `8 Q& `: w# @& t) f
A:prevent the pasta from sticking and to minimize foaming action.* ?6 h( }3 `% v) S) A+ U
防止面条黏合并降低发泡。0 {& I( \# {  @- d
24.Which pasta dish features pine nuts and basil?
* Z4 F/ T2 g( S' t- J5 W. L; U7 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 o* |( X1 w& q# sA:Pesto.一种绿色的意大利面酱 % ~; D3 d  Y# X' E) R. }( D. q+ L
http://www.tianya.cn/techforum/content/96/563836.shtml# T% m9 E# n) Q3 N* P

0 j; k/ n5 n% l25.Which of the following is a spring vegetable similar to spinach?
' P% C. x8 f: j( L# G& x0 Y" q下列哪项是一个春天的蔬菜类似于菠菜?
$ {3 E( A0 n8 z( zA:Sorrel. 酢浆草。
1 X4 Z0 R& H9 u+ `. Zhttp://www.google.com.hk/images? ... iw=1263&bih=572
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:7 _, R2 S4 _2 O" ?- i; L0 i- g0 E  [' J
哪位厨师最早带来高水准浮夸的美食
! N& v0 V, f) C7 w  \' W, SAAntonin Carême 人名 安东尼·卡罗美/ I1 W& t$ P, @7 \6 E4 U
" s* h) L6 T1 K; U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) {7 K# E) D' f0 p' K2 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 。
9 f6 R4 e: k8 _1 v# x9 WA:Cast-iron stoves         壁炉" y( o) I! M9 w. [
http://www.usstove.com/products.php?id=6
) U% e* v3 a6 R* c9 H7 @2 G; s; b! R9 u% B; J- p. V* v
28.The French term used to describe the roundsman, or swing cook, is:+ _: t6 z1 ^; F8 d1 F* W
法国术语,用来描述roundsman,或摇摆厨师是:
; T9 B# h1 E) f$ j8 |( V. ]2 e  WA:Tournant   图尔南
6 t3 H2 |# e  |1 N9 q1 j. d: z2 b# F7 o& v2 j) }! ?6 r' z
29.Another term for the wine steward is:) e& C; v1 y  ]9 j9 B* g
葡萄酒侍酒师的另一个术语是:5 ?5 |% k3 Q3 {" i6 Q+ B' X
A: Sommelier 侍酒师4 Y* ]- q1 H& R$ R2 n
- ~3 }* H) n- x
30.Molds, yeasts and fungi are examples of a:
/ N1 d2 c$ k' d9 T  o霉菌,酵母菌和真菌是一个神马例子
  l8 [- S, m7 E! P& Q, Y# m0 ~: xA:Biological hazard 生物危害) H3 ~7 I- o0 G& s0 Q0 r
8 E! E% f4 x5 ?- x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 g, y0 _; K* [1 w. F, ^. b; m
根据加拿大食品检验局,食品的危险温度区在多少之间:* K& [& Y9 `3 U
A:40° and 140°F (4–60°C)     4-60度
. _. O0 }+ W# }) v+ b2 {; U4 g" w& M# Z- N/ V$ V$ d( h
32.All bacteria need the following for survival:
# D$ N; ?+ t& Z7 I5 E! \6 A所有细菌生存需要以下哪些内容:) Q  U/ }- N8 k& |+ C" u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& f5 [' }8 X+ I

3 b! q% h$ O' W3 V) J$ N33.Which of the following correctly represent critical control points in a HACCP system?
% u+ l, @1 H+ v4 M. d, p! Y+ U以下哪项正确表示了HACCP体系的关键控制点?
! j) }6 b9 R7 C2 @& L! x" CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) @, l3 Y: ?1 R3 m4 w% Y  h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; P. ~8 I/ E8 p3 U) I. }# ?: M$ ]$ h) T) q: J) e
34.Which of the following is not an example of a carbohydrate?8 Z  B3 T, _- P; A# s
下列哪一个不是碳水化合物的例子?
- m' M8 O$ _( i5 V1 Y7 b) P2 r; VA:Essential nutrients 必需的营养物质, R! I2 D; }1 Q+ R0 ~2 z
8 L0 t& a. `( F8 Q7 o
35.The process by which a liquid fat is made solid is called:. g$ K: a0 j5 w# Y4 w/ q
液体脂肪做成固体这个过程叫什么
' b  p; X( k1 N/ Y& |4 aA:Hydrogenation  氢化
5 r  T/ H. I$ z/ R+ `6 `8 {8 ^, e% ~4 b+ I" Y/ ^* I3 A/ m
36.Which of the following is not an example of a fat substitute?+ Y) c+ i9 z# s$ G" t4 S* \8 o
下列哪项不是脂肪替代品的一个例子4 g3 f6 O; A" ^
A:Acesulfame K  安赛蜜K表0 ~- W  R6 b2 p- e: K
4 l5 b; I2 o5 v/ N( U* V( p7 e0 j
37.Health Canada requires that a product labelled "fat free" contain:
' Q; c) y1 X" L- ]$ T- R9 h+ B加拿大卫生部要求的产品标有“不含脂肪“包括:
0 y# v% h: s  J. X) {! i9 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 K3 c8 X4 i, ?8 Y4 Z7 R4 M& c) ~2 E2 Q8 E
38.Which of the following is not a problem associated with converting recipes?* z2 O5 K1 B# e) \' o& q
下列哪项是不相关联的转换配方问题?
) C, k, G7 |! [  P& [A:Unit cost 单位成本
; {1 B; `8 z. e9 D3 X! I6 A- a' ]7 m! d. g. ]2 O" Z4 b
39.The condition or cost of an item as it is purchased from the supplier is called:7 g* p/ j6 j5 j' S8 c4 M: [1 l
从供应商采购的物品的品质或成本叫什么7 m, E* q& G4 x" }. t
A:As-purchased cost 购买的费用* G+ A5 F4 l5 f" W9 @" [  w
8 R6 m$ v& Y2 T! G
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 B" Z' i$ _/ |% _7 s# Q在新货到来之前用于日常所求的必要库存量叫什么
! H. d1 k7 B& ^A:Parstock 基本日常最低库存
' ?' h* k4 }6 p; \1 J
, P6 t) e* R0 K3 q, D41.Which of the following abbreviations is used to describe the proper rotation of stock?" e# `" I% i, g9 X% V1 @* q2 \
下面那个缩写是用来表明正常库存流程?
& s9 R+ y/ J# i! o0 b6 M6 B' yA:FIFO=FIRST IN FIRST OUT 先进先出
( w, c) p7 ?. U0 ~
' v, l8 F" p4 M! W) ~42.Which of the following knives is used to turn vegetables?
& {) P8 K6 q4 q2 o下面的那把刀是用来打开蔬菜吗?
0 y- e8 C3 A1 I6 t9 p) h! aA:Bird's beak knife   鸟嘴刀) w% h4 @/ `  _  `) ]% g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 u3 h2 @: W) b# }- i+ ?8 c
2 P; ^3 @: p/ D* {6 A2 c
43.What is an instant-read thermometer best used for?
: \5 z3 F2 e& L即时读温度计最好用于那方面?
- O% G: i2 A; H; h) n' d9 N8 sA:Checking the internal temperature of a roast 检查被考物品的内部温度
+ z7 O! n# D, Z) `' Q9 H' R; p6 H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- P0 X) `: Q5 ~3 [下列哪些金属材料受热均匀,通常用在铁板而且非常重! H4 V8 X; G5 J8 z
A:Cast iron 铸铁' X# w: l) w' A0 C4 W6 d, k
: Q$ |% }) S- V$ S5 B
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Y0 R, P7 ]3 D9 {4 s哪件装备下面有一个可移动的碗和一个S形叶片?- f6 b1 X# e) E7 ~; d
A:Food processor 食品加工机- A2 B# R' y' ~% s# i% i
http://www.google.com.hk/search? ... iw=1263&bih=572
4 ^  E1 G/ L' c' D4 k, `5 e$ |; u* H3 i
46.Which of the following is not a rule for knife safety?. D% }$ ]# p; R. V
下列哪项不是用刀的安全规则?. ~5 [. b5 V' Q9 e. R. p, W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# z8 o3 q# }3 o9 Y+ ?, z' X! Y6 X$ \+ T
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  Q6 W6 B! {/ L7 o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) g8 h; G4 {5 X! K0 j6 J9 w. k
A:RondellES * t: |6 R' a2 t3 Y! x+ N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ H. a+ B. F7 W, n  [- g" \7 F, u

/ |* i# _) S7 u7 v9 m5 N6 p48.Which of the following is a diced cut used to garnish soups?
6 E, J# }/ b& |5 e# I4 v- A  Q下列哪项是切成小方块用于汤的装饰?& m+ j% K, r. B: h* x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 e% \. z1 K5 l, s% }; Z; D) Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 N. B5 `; B! V* ]/ `( e: `
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!!——
0 x# J+ h/ {6 Q0 KA:Gaufrette 9 v/ @6 E3 F6 N- m$ H! h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 Z+ r3 y7 p+ P! T  |3 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ j) F7 o  {' V6 T6 ?6 L! D: b% t. EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ T9 W" c/ G. b! G' o: Z
! x( I4 w. J" J+ F" A& g
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ }4 a, M+ f% Y0 a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)
; _* x/ f# f' p) gA:Cilantro 胡荽叶 香菜
5 y( P) k8 N4 x% Y) m' s8 i% Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* j4 L: K! b" o- P2 w

/ Y& M6 t9 Y9 L. K, i60.Allspice is made from:
, d  R* {0 ?0 S* C2 R$ j 多香果,  多香果香料是什么6 \5 Y6 \2 E( T  f' Z+ `0 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 S3 C% y0 `) \; [A:A dried berry 干浆果
! e- @- i9 x5 m3 S; z3 u2 u# a
61.Which of the following are used to make a sachet d'épices?
0 m, R' ~$ `, P9 \) {6 J下列哪些是用来做香包德épices?
& B5 I/ f& Y+ y2 chttp://www.sachetcatering.com/
' C2 P5 I' V6 e  P. UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ X  |, S, }1 K# `5 M# p5 M+ K9 p$ k% |2 j! A5 N
62.Which of the following condiments are not soy based?2 n" j* X# i$ W  Q9 S; ]
下列哪项不是酱油调味品的?$ z2 [+ n4 _3 Y) S
A:Wasabi 日本辣根
0 [" J8 H$ Y1 v. B! b" i
1 j6 _3 |+ F( R! X1 U, V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 p' ~  I1 y& Z5 m
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:
! D, T; n; P2 w6 r7 wA:Pasteurization  巴氏杀菌
! ~% }0 l: i" ^5 u, S# D* ?1 d5 Q4 J+ U
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 B6 I6 j9 e3 H% }1 ~$ _6 J# z% K' ?下列哪个步骤是不是正确的蛋清搅打程序?. @( j8 d2 _$ `+ a
A:Allow to rest before use. 允许休息后方可使用。  L( }1 T) j2 `) I1 Y- K

* x2 N! o4 K. \7 H% `65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 }: |) q1 K0 M; W" B/ iA:56g and 63g 56克和63克
$ L: p# ^0 e& a/ B. S4 r
& I5 j; y& `9 L- h' e1 \66.Evaporated milk is a concentrated milk that is produced by removing
9 R6 h; w. }: z" B: p炼乳是一种浓缩牛奶 是去除什么做的
& N7 ]* Y! r" g( J! w% Q; QA:60% of the water 60%的水% F( M7 m6 E' Q

/ h: S  z9 v! K& Y( S' B* D67.A method of cooking that transfers heat through a liquid or gas is:; I9 o* n% o4 L  M7 m0 L& g
一种烹饪方法,通过转移液体或气体是:
7 w4 K' Y4 N# R2 O6 u/ oA:Convection 对流& }# E, v& [, t( w5 s$ @
2 J0 O1 E. @3 H% F9 U
68.The cooking of starches is known as  烹调的淀粉被称为
  k7 \  ^6 F! K' x" sA:Gelatinization 糊化
4 @/ t+ ~; h7 y2 S
! B/ S' j& H- }* i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- ~( u' B# N% F
A:Braising 烤
! P; ~0 _! Y. p2 \6 H
& E/ n& I6 \% K$ w7 ~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:& M$ u" N3 |2 c3 y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 K3 M4 r+ m9 v0 Z) j) ^4 [( x6 L1 T
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' p$ p/ w1 y) O
A:Fumet 原汁0 @, x% W2 ^2 \: ^6 o

; g* }* a: P2 ^- y72.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
. H8 `8 h' W) D. U( S( `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 j' W) f4 `6 P

6 k8 a4 j# @2 r( \73.Which of the following is a principle not used in stock making?
6 z  m* k0 U! y. J# X下列哪一项不是用于制造高汤(低汤)的原则?% v/ n" U+ Z, r: l+ Z6 o) `
A:Start the stock in hot water.开始在热水中操作% M+ e* P. C( E! `, k

% \4 z7 [3 l, F1 J; a7 E9 J! \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
& X/ d- ^/ T( |6 a6 BA:Remouillage 法语熬汤3 l0 k9 ?* u: l4 |
http://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
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, 2026-2-28 00:03 , Processed in 0.197472 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