埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8913|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。
* J& t# _" g8 N. E4 W! ]- |) B9 ]) e
- _# ?- f3 t6 B: y. n/ ?9 f9 [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。, H1 j. x/ t, A3 n- A
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
理袁律师事务所
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
: _% x. H" J4 B3 N' D: ^4 f1.Which of the following methods should be used to determine doneness in a New York steak?$ r2 Q" k& ]5 v( S, i# y" \
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)1 I- j, J3 o, Q" V
A: pressure touch. 压力触摸( {# Y: Y; y4 ]' [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& I+ s& D% `9 V, Q* e  b1 \
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
$ M& m7 t9 A( I1 i. v; K1 `* ^A: acid  食用酸
8 R3 h3 z! ]; K& K. p3.Vegetables are major sources of which of the following nutrients?7 i) d+ m% E/ r
蔬菜中包含的主要营养有哪些
! m2 E- A2 g: c5 x" sA:vitamins and minerals. 维生素和矿物质。
! ~& U7 w' z, Y4.Cauliflower is commonly served with
, \" W6 C" x3 G& s花椰菜(菜花)最常见和那种酱汁搭配& u5 U. L" w5 p3 t
A:Mornay sauce. 奶油蛋黄沙司
9 I+ J8 [6 F* Q; g- q; Y( p( G5.Which combinations of products are found in pie dough?" p* G. i8 j+ Y4 {, O  b
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& v$ L5 w& k5 `2 j1 f9 _3 J0 Z# h$ fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 Q: L5 @$ l" k* H6The French term for mussels is 法国语青口(海红)叫什么4 x: n% Q6 z9 H1 g
A:moules.法语青口,海红- Y2 ^9 c7 ^0 A8 w) S  y/ d0 l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  U3 }/ z" n% z9 q& M0 M; bA:faintly fishy. 稍微有点似鱼味
: l  P, N' m0 e6 z, A8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( {, A5 x: w& [% Y. W# q) aA:2 days. 2天  G% {* q$ y' J8 z* H! U( \) D/ b
9.What are the principle ingredients in ratatouille? 6 }& c5 a# U0 N# Y7 T2 ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( Q9 q4 I) [6 @7 SA:Zucchini, eggplant, green peppers, onions and tomatoes; o6 I! i( @- X3 \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 d6 j3 f( d# ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, L; S- |" g+ j6 jA:cook food in quantities that will be used up within 20 to 30 minutes.
7 f: d# V. V9 I; Z大批量烹煮食物要在20到30分钟内  Q: Z5 g8 r$ D( W) Y
11.What person has the authority to issue a Health Permit?: l7 L  Q  B7 \3 B% Q
谁有资格颁发健康证(卫生证)。2 C9 k( R- Y# i8 @" ]
A:Medical Health Officer.
/ ^! w1 G8 e" r医疗卫生官员。
& c7 ?# S9 ~( O2 n$ ?* v12.For what period of time is the health permit valid?' a- X6 Z8 e/ n& o
健康证的有效时间是多久?$ U- q8 x" O# |+ M- q5 p# |
A:12 months.12个月
' R. B0 w% F! d( W/ @13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! `' W0 z2 B+ G在食物和饮料准备区,通风系统换气的标准时什么" J- |$ x  x  |) c
A:08 times each hour. 每小时8次- b9 S( h2 |2 [  V* Q3 j
14。The minimum temperature for manual dishwashing in the wash sink is% k, M: x5 z9 |
手工洗碗,洗碗池的水温最低多少度?
1 c& c* }  c3 t* zA:110 degrees F (43 degrees C). 43度
+ m0 X4 K/ W6 B! u" W+ B* {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- D3 Y8 S0 X9 h5 t
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( Q- t& G0 E0 M' x1 ]2 U  s
A:180 degrees F (82 degrees C).  82度
7 n& g8 }$ @8 H+ n' B( ~8 _9 k7 e  A0 y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ N( a+ T0 b$ I9 T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 `$ i/ _$ @( E2 E* n
A:en papillote.  法语自己理解
8 R! `3 e1 H5 H9 {3 K% z  M17。Wing or Club is considered a% E  C' ~8 J  D
翼和CLUB 被看做是一种...* t6 w" m0 q4 `8 S( h% ]
A:Bone- In Cut     带骨切! i- V, X; h* r/ q& I
18。New York is considered a   纽约牛扒被看做是一种
5 G! `* C4 `" j- A, D) k* {A:Boneless Cut     无骨切+ {/ ]$ f! o' e
19.In general, a court bouillon for freshwater fish will contain6 c; ~# ~. I+ B; s- r3 _
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
3 T8 J. `8 X' O! K: nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ n% ]6 c7 q. t" U9 G和做海水鱼同样数量的调味料和香料" a$ b7 c+ E* @9 w) r$ N
20.Anise is very similar in flavor and appearance to
  f* o1 H0 G& q" ?! A( q/ g八角和下面的那种原料有相同的味道6 q( _$ A( S5 K; [! K5 f  E4 {6 u- v
A:fennel  茴香
) e8 X+ [, H. Z! w5 s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' p% ^0 o# K1 P% |1 i' R  S
下面那种原料更像大葱且有平面的叶子% N/ Z3 F+ Z5 x7 J/ x0 K
A LEEKS  似蒜葱 (这边人叫京葱)
5 g/ a" c& Y% p4 \/ q22.Which of the following cutting shapes refers to a small dice- `/ |, P+ M( x; V
下面那种刀切形状指的是很小的粒(末)
) J4 R) m. v/ D/ K3 U# a5 P/ V" YA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' V' C% u1 G2 t9 q/ s6 h2 o+ l/ w23.Oil is added to the water for boiling pasta in order to% w5 {2 m4 w* R# \% B
向煮沸的pasta (意大利空心粉 )中加油是为了
3 U& h" X+ W/ g7 z& h' t6 u# WA:prevent the pasta from sticking and to minimize foaming action.
8 C  R: e9 s+ L- t防止面条黏合并降低发泡。) C4 w5 K; x& g8 x& X6 E  h, G1 ^* b
24.Which pasta dish features pine nuts and basil?+ U# l/ Y+ b2 p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: z2 ]( |1 M. G- pA:Pesto.一种绿色的意大利面酱
9 l; n! n5 ^2 n0 a, P" ?5 }$ D, shttp://www.tianya.cn/techforum/content/96/563836.shtml
- n+ a+ i* ]- ~; ~- `0 {( G. d! z) e  W
25.Which of the following is a spring vegetable similar to spinach?9 X  z% D+ d, \
下列哪项是一个春天的蔬菜类似于菠菜?, ?- G' X- K, u/ d
A:Sorrel. 酢浆草。
. U& X2 w8 E( A7 r$ hhttp://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:( Z5 S/ ^( o  Y* o! Y
哪位厨师最早带来高水准浮夸的美食
# [4 t0 C. W8 ZAAntonin Carême 人名 安东尼·卡罗美* z8 M+ ?2 G1 B! D) f

/ @8 k- K( }* L7 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ D1 R& a2 {5 k  s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  ^  _6 l  Z. i$ ]A:Cast-iron stoves         壁炉: F+ [0 H* g4 A: Y
http://www.usstove.com/products.php?id=6
7 c7 d: M6 G& G& A9 D3 y, r% n
5 W* i( r5 l) @4 b- o: B28.The French term used to describe the roundsman, or swing cook, is:
+ h; r0 o+ C! ^# @' Y法国术语,用来描述roundsman,或摇摆厨师是:; z( G" C  R' |
A:Tournant   图尔南
) n1 e* Z9 U" E  b: a7 x! U' ~- s$ E- J$ T; K# n
29.Another term for the wine steward is:& j& n0 {6 a: A, G3 ~+ ^
葡萄酒侍酒师的另一个术语是:2 g1 R) v3 i' t! P
A: Sommelier 侍酒师; t. f& n" C8 m* X1 F
& a5 m9 ]- L/ l/ ~7 X
30.Molds, yeasts and fungi are examples of a:" D8 j' }$ S7 w# N% n0 B
霉菌,酵母菌和真菌是一个神马例子1 y+ D/ m8 @' y* q
A:Biological hazard 生物危害
$ M2 ~9 l! n" |* k: l, b, C+ O! W  H; U2 S! N: m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 n5 X" t! n; L2 g9 B  C根据加拿大食品检验局,食品的危险温度区在多少之间:. B6 f$ n- e) d' X: N% p
A:40° and 140°F (4–60°C)     4-60度
* [+ d4 R7 R0 i9 a3 n7 R( h4 s' V1 S+ |: ?/ ^/ V! [" B
32.All bacteria need the following for survival:0 x& m, `- J2 p
所有细菌生存需要以下哪些内容:
9 N5 t! t# _. b3 o) ^2 T* HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( n! S4 r, e' _7 D
6 r/ w# l' U- k# J! g
33.Which of the following correctly represent critical control points in a HACCP system?& D. @( H2 @5 Y( l
以下哪项正确表示了HACCP体系的关键控制点?
; L1 C: n3 w3 m- T; {) KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 z8 \  c5 K0 z2 L/ x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 k' `4 e5 h* q6 a. S
" Z3 S, b9 V2 `
34.Which of the following is not an example of a carbohydrate?. |0 i# v8 w: Q
下列哪一个不是碳水化合物的例子?
3 |( ?1 o8 u6 e, Z. PA:Essential nutrients 必需的营养物质
8 b4 w$ A' u! R: B9 ]$ }
- o! b( f7 D9 z* o: H" [* y35.The process by which a liquid fat is made solid is called:0 A9 V' v% J# T  f3 J' a
液体脂肪做成固体这个过程叫什么
, @1 q5 k2 Y0 s  QA:Hydrogenation  氢化9 b) H1 a& R" y. k! T# e3 \. k' |

* ?( S5 M/ I2 [1 }1 W3 \36.Which of the following is not an example of a fat substitute?
+ X; e( x9 n+ n6 ^下列哪项不是脂肪替代品的一个例子# r& w# p5 \8 B4 O4 Q6 }) \2 a  e
A:Acesulfame K  安赛蜜K表
/ ^/ N% d+ I, X0 q1 `# U3 G
7 K6 s  _2 D' a$ s, G0 K/ G  j37.Health Canada requires that a product labelled "fat free" contain:
8 B- I1 h3 x6 {加拿大卫生部要求的产品标有“不含脂肪“包括:
0 J3 K* J5 }- O3 l, m# BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* b! N2 S3 G* R& C( x
# X0 w8 H' G' E; ^4 m/ G
38.Which of the following is not a problem associated with converting recipes?
4 @) B! l7 m/ H7 W' |- F下列哪项是不相关联的转换配方问题?
& p' T2 c- U* A3 W8 Q/ PA:Unit cost 单位成本' P! C" o6 f5 k9 a/ F5 O& {) q. g
: R9 B, h& k$ m# ~) d
39.The condition or cost of an item as it is purchased from the supplier is called:
1 `# E: I5 z* ?) j& S  k% V从供应商采购的物品的品质或成本叫什么1 ?4 D9 y2 q! B! J, x  C( k, l
A:As-purchased cost 购买的费用
9 x0 k. C$ L5 o  O% q# ~% X/ Z/ `6 M8 e$ @7 C0 J! v
40.The amount of stock necessary to cover operating needs between deliveries is known as:" S3 X% x/ I) \* ]; B$ T* |9 |
在新货到来之前用于日常所求的必要库存量叫什么: r& P( I1 Z! X* z
A:Parstock 基本日常最低库存
( l; k6 R* G% M+ f6 r
0 G7 I' e8 @7 j41.Which of the following abbreviations is used to describe the proper rotation of stock?$ o( s( T- O* f1 g
下面那个缩写是用来表明正常库存流程?
5 u+ s; h6 _' r# NA:FIFO=FIRST IN FIRST OUT 先进先出
; j0 Q( J. t4 A1 G( E! [% r+ h) w
3 I2 k; J7 ?0 S$ ~5 a2 o42.Which of the following knives is used to turn vegetables?2 A6 J  x7 N1 d, I) o9 h* d
下面的那把刀是用来打开蔬菜吗?+ s0 q* u8 k# k6 P; M$ `# s5 L9 z
A:Bird's beak knife   鸟嘴刀
9 b; ^/ B8 ^* fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 K! Q% }  o/ g0 v
6 p4 Q. @3 i: z5 s) x. P
43.What is an instant-read thermometer best used for?
5 s  g5 n) ?8 z$ A9 ]6 f+ H即时读温度计最好用于那方面?3 @. K# W; M/ U2 Y' X1 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 G! d. h; G' r! u6 o4 q* c; ?" P% J
' A7 j; ~3 R0 E, G! N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% m! y) \6 I) k/ }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* K/ I. S( G9 f! C5 dA:Cast iron 铸铁
: ^& H( c- i+ ?
* _: t& l- |, i' c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, p/ A4 O) K8 x' d+ X5 J% ?
哪件装备下面有一个可移动的碗和一个S形叶片?
) u7 d$ H" L3 |7 o7 kA:Food processor 食品加工机
! F# d9 B! m+ ^1 Y. Q; u& J$ Y7 b$ _# ?http://www.google.com.hk/search? ... iw=1263&bih=572
" l6 o& C. m+ {: r7 F7 H* p4 G+ l6 l/ U% A) l( ^& a; T
46.Which of the following is not a rule for knife safety?
% l% n+ k) n# J2 U0 Z4 F下列哪项不是用刀的安全规则?$ Y6 a: R# Y) D5 T& O- I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 k7 s" y! K+ ?7 a4 l. N; S7 @9 S

4 t( E- G+ V: o1 b" _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 _, v1 E$ j/ L" {- t, }" k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; {& K2 y% ]: J. ~6 C( i
A:RondellES . B( X+ F/ E* n4 i' a% w( x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' b" D) v4 j) @+ o: Q
6 o/ ]" z) @1 T7 `# N( C/ ^48.Which of the following is a diced cut used to garnish soups?
8 y1 @- e2 y5 u/ }5 @3 `下列哪项是切成小方块用于汤的装饰?8 \" n/ ^! [. m1 h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ ?  U2 n9 ~% h$ T& g' W  Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 i; v. g( f: H# M8 r, D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!!——
; c4 u8 O# w# iA:Gaufrette
4 }( E8 q* W5 @: Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- U- @0 Q( u3 l5 W% Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& L! g6 T" B) N+ M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 W! Z, U& {6 E; V4 u

* H3 S1 u6 [2 k9 ~  ]9 c  H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% S1 {  S0 c# Q6 d0 `) z7 L5 F
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)
0 j' @" i" u6 AA:Cilantro 胡荽叶 香菜
) q' z+ t1 Q8 v! P6 Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 n" c1 G1 l1 I- q2 d9 _+ {2 B* R: Y
60.Allspice is made from:7 n1 I  e) {& _4 c* o) F* B
多香果,  多香果香料是什么6 |: @* M' c; S4 j* R" T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 `4 B: q6 S$ R$ s/ L5 P
A:A dried berry 干浆果/ I+ `2 A" i/ ?. U
+ e+ u! W  F% h- X+ w4 c  Q" Q
61.Which of the following are used to make a sachet d'épices?
" Z* g5 M0 \6 [下列哪些是用来做香包德épices?
; x6 R9 L8 Z! G5 K1 Bhttp://www.sachetcatering.com/) @1 V1 x# r$ @) q* [* n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: `. v) e; a7 N/ d$ Z4 g. q/ G' H1 q. l3 E$ ]# j/ [/ l4 h
62.Which of the following condiments are not soy based?: X: N; j% K: J+ k# `3 h! a1 D
下列哪项不是酱油调味品的?7 c  |. F2 d" x! U+ T, D. q& c& T8 f
A:Wasabi 日本辣根8 L# Q! b1 X& \3 m7 F

+ f/ }& T) Y, m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 _& i) T7 R, Q# a# }0 J/ 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:
1 u: _4 C8 R. t/ `0 A1 lA:Pasteurization  巴氏杀菌( S' U1 K" I3 L0 e

+ B; |9 j" @# L' F( n, H4 ]64.Which of the following steps is not the correct procedure for whipping egg whites?- \9 S) U* _* {* s' W
下列哪个步骤是不是正确的蛋清搅打程序?9 ?: T9 |* |% G2 S, h. p
A:Allow to rest before use. 允许休息后方可使用。
. c) _, ~- A; f1 f. z: [
5 T& L  n. C# ^9 N9 L; f$ \65.The weight of a large egg is between:一个大鸡蛋重量介于:
* b0 k# s1 v( l* p" b& AA:56g and 63g 56克和63克' Q( i5 P, ^3 w) ^, o" y6 ?+ x
: s1 Y0 Q$ J- L; w3 L
66.Evaporated milk is a concentrated milk that is produced by removing
: V0 s6 w# i( f% r0 J) g0 d炼乳是一种浓缩牛奶 是去除什么做的
5 j9 z# c' q& i& F" S- DA:60% of the water 60%的水4 B/ ~. K( w: v5 v7 V  ?9 N% g" Y

2 r% r& l) e( J67.A method of cooking that transfers heat through a liquid or gas is:( x) P* f6 L* g" r% K& V
一种烹饪方法,通过转移液体或气体是:
" r, _. }; s  w0 ~. lA:Convection 对流) y! A) L8 B5 t0 _
/ A4 x0 G2 E7 \4 @) a
68.The cooking of starches is known as  烹调的淀粉被称为
! `) X( D" e! f- y& YA:Gelatinization 糊化/ b- J# ^, E1 M6 V, }
' G  D0 N! c' f$ y2 f
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# K" Q( u( b2 h& I; b/ _2 eA:Braising 烤
) F% q, P0 x* m5 e" X( ?+ Z& }1 L6 _: [. S4 T( k. W
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:
0 ~* M, L$ [1 {4 Z6 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& |/ g/ Y5 W# z, x' ~1 J
, e% R; L9 q5 e. _1 \
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
/ l1 T" q: T) P" n, z7 }7 @A:Fumet 原汁0 K) D6 T2 X1 b5 t5 @

8 w1 e, L  J  \+ N1 v1 N72.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
8 O" N5 R  K: t6 [) X, p* [& QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 u5 r! H6 J9 l0 H

: Y" ]" N8 E  A$ i. P2 W73.Which of the following is a principle not used in stock making?& n" Z0 z; F) q2 I+ A+ k
下列哪一项不是用于制造高汤(低汤)的原则?
* K$ M# F- w2 q" H* ?! {A:Start the stock in hot water.开始在热水中操作
6 |) h9 |4 ]0 v$ \& u% Z' O) b4 {4 [
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
" `# _5 B: }% i( z) W5 IA:Remouillage 法语熬汤
+ k/ i/ k9 \8 ]. k- xhttp://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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-2-23 02:17 , Processed in 0.209725 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