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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。% A8 T# ^% V* Y: S- t7 W
9 L8 a: ]: V: Z, P
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。9 r' e& j$ k* ]5 M) C+ J2 d
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+ ]& \/ q. F/ H; [+ e, P# k/ }
1.Which of the following methods should be used to determine doneness in a New York steak?  |0 @- L; @4 q6 q
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)
$ u- h2 r0 r) i& {A: pressure touch. 压力触摸
) d% i0 c9 E' v8 ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; z3 f2 E" ~/ i) M: O0 Z4 c
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
8 G3 Z7 d; C6 R- {9 V! ZA: acid  食用酸! o, c( \* l) F$ s6 `9 N
3.Vegetables are major sources of which of the following nutrients?
& a" m* G1 L  U' T' [蔬菜中包含的主要营养有哪些: [! e* Q2 U1 X" h3 P, g
A:vitamins and minerals. 维生素和矿物质。
, V& l: x9 r3 z  B6 p, v4.Cauliflower is commonly served with
7 c1 o; g, G5 E花椰菜(菜花)最常见和那种酱汁搭配
9 u% z" n% q& E1 i. F- KA:Mornay sauce. 奶油蛋黄沙司2 o: h! U) ~6 ?# v" i3 g& u
5.Which combinations of products are found in pie dough?
. q5 o; ?! k6 S9 Z) q) u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 _3 m% J4 ^$ C9 \% g4 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: q! Z- W  R0 {) N# E* I. e' M, ~% c6The French term for mussels is 法国语青口(海红)叫什么+ |$ d; M4 Q5 F$ V
A:moules.法语青口,海红
6 t# b. D) u1 I. `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: ~9 @2 g* Q* o/ A6 |; B
A:faintly fishy. 稍微有点似鱼味3 n( R! {! |) }* U- Q, p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ A  O" r0 ?: x; m1 e
A:2 days. 2天" W/ _6 Y# ]3 R
9.What are the principle ingredients in ratatouille?
# K; n2 G  r) @, v. z; @- |/ m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! U9 K$ G1 P9 C* l$ ~A:Zucchini, eggplant, green peppers, onions and tomatoes
. J9 h3 L) _. ~9 ]2 w* P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 k# I6 X, [* g3 P10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% d7 K7 @0 w$ G& z" G
A:cook food in quantities that will be used up within 20 to 30 minutes./ ]; K. z( Z) B
大批量烹煮食物要在20到30分钟内0 o% B0 c( \2 x( `$ P
11.What person has the authority to issue a Health Permit?( ?9 ~2 w8 E' |0 o# q; j
谁有资格颁发健康证(卫生证)。& P/ l* o3 C, D& I) e7 K
A:Medical Health Officer.5 S6 T' t) Z3 s# }+ l% z8 A
医疗卫生官员。* w4 K& I3 }: c4 l4 X) L
12.For what period of time is the health permit valid?& w3 R* P  F5 A" [/ s
健康证的有效时间是多久?. M( Q6 b( L; x! H3 x6 L
A:12 months.12个月% y! P- n  b+ z" _* |' }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. s$ J0 |8 ]1 J3 t在食物和饮料准备区,通风系统换气的标准时什么
$ V8 C: k* d7 T( KA:08 times each hour. 每小时8次
& q1 K3 Y( {4 K" B14。The minimum temperature for manual dishwashing in the wash sink is) `$ c! i$ R6 g) U" A$ y
手工洗碗,洗碗池的水温最低多少度?- Y0 \! }' r/ o+ D4 G
A:110 degrees F (43 degrees C). 43度
: m7 d( r/ z8 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, g5 e6 n* `/ \) {) T" b, g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! r: W- \  G, ?! xA:180 degrees F (82 degrees C).  82度& }% P5 `( I5 r+ s( v+ ~+ S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 U7 q# X) [& H- p  O8 ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# Z. C5 u; ~6 N' _" C
A:en papillote.  法语自己理解
- I8 k& R% s7 d& ?1 m, S17。Wing or Club is considered a
/ c+ u, B! o3 z: R& i翼和CLUB 被看做是一种...
+ ?+ u( ?' ~4 d; x9 WA:Bone- In Cut     带骨切8 Q8 \, O. G9 w% k% O9 x+ n
18。New York is considered a   纽约牛扒被看做是一种
; _+ W& F2 w1 S* ]$ wA:Boneless Cut     无骨切* C+ V! _. c* N5 D& R
19.In general, a court bouillon for freshwater fish will contain; ~+ t6 Q$ |$ a$ G
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4 d( X  s; x3 N$ k2 f7 N7 Z7 [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- p  g5 C" \$ I( R, G和做海水鱼同样数量的调味料和香料% y6 C  F8 x1 v7 V
20.Anise is very similar in flavor and appearance to
# x' k' d5 m' R/ u/ k, g9 V, t八角和下面的那种原料有相同的味道) o% m# y) f+ X) z( ^
A:fennel  茴香2 K. Y# m1 p; ^# v. N+ x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 L2 c, m& Y! @; B下面那种原料更像大葱且有平面的叶子/ O; f: }" P8 t" [4 n; g. S9 W2 V
A LEEKS  似蒜葱 (这边人叫京葱)' p& Z$ z4 y4 I: _# O; w8 P
22.Which of the following cutting shapes refers to a small dice
' N$ @. x2 O  t, Q下面那种刀切形状指的是很小的粒(末)" `4 S5 o' @# k6 l
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! c  W# k( H0 s" D& e! o0 V23.Oil is added to the water for boiling pasta in order to1 k- M0 S1 I. t) A* w7 y. \: j% C
向煮沸的pasta (意大利空心粉 )中加油是为了1 m5 K3 H  \5 ?
A:prevent the pasta from sticking and to minimize foaming action.
/ F5 ?7 \$ r" g8 O0 \# u防止面条黏合并降低发泡。
* a/ p: d+ x; p/ U0 b24.Which pasta dish features pine nuts and basil?
- N0 v3 Y+ |' o0 K) y1 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* j) i- @' h+ W8 u2 K# {+ IA:Pesto.一种绿色的意大利面酱 & ]7 r1 J  L% y6 A
http://www.tianya.cn/techforum/content/96/563836.shtml5 M! n/ k) c: I# d1 |
: [0 }: e$ f0 b  u+ `" K" Y
25.Which of the following is a spring vegetable similar to spinach?
* }; ?) I2 ^% j" Q下列哪项是一个春天的蔬菜类似于菠菜?
6 b) m+ d+ e! t7 }" r; iA:Sorrel. 酢浆草。' x1 }# `4 W6 [' I  X
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:
; I; W" |( Z9 d" E* v+ }( p# C  T$ c( e哪位厨师最早带来高水准浮夸的美食
! f7 B' o( U* z3 v" CAAntonin Carême 人名 安东尼·卡罗美1 x5 N" _; ]. y+ r) ]
4 ]* a$ D8 n; D; ?/ r) ]
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. c: J- [  k! c. h* x! `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ N4 b7 H9 H6 h$ @
A:Cast-iron stoves         壁炉
9 m; D& e1 }& v" ehttp://www.usstove.com/products.php?id=66 r1 I$ Q: [/ p, i6 Q7 @9 Y( k
0 ~5 r7 }2 Y, {: r$ R
28.The French term used to describe the roundsman, or swing cook, is:2 Q% ?/ r5 ?5 R4 F. @
法国术语,用来描述roundsman,或摇摆厨师是:$ }+ w2 w8 G0 [
A:Tournant   图尔南
) r/ D2 I8 U$ ~# d  a0 j- ?: f' j: I/ I  d# s$ c3 n
29.Another term for the wine steward is:8 B! O  v. U; H. P& ]
葡萄酒侍酒师的另一个术语是:
4 ?. O. z% `/ U1 nA: Sommelier 侍酒师
7 b  Q! x) z0 v: l
9 O% b( \' A, U30.Molds, yeasts and fungi are examples of a:
% b# A5 }* ?: ^3 d* C& _, d霉菌,酵母菌和真菌是一个神马例子
+ |& F+ @  }8 X: ?A:Biological hazard 生物危害& e( U7 m6 T6 K. }" C6 B3 Q
! K! ?! T8 ~! u7 L* |3 p2 k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ E# R" _" t/ t+ t- X
根据加拿大食品检验局,食品的危险温度区在多少之间:
* M$ k2 r0 k6 u* mA:40° and 140°F (4–60°C)     4-60度1 o) c; H, T7 q, H6 H% `

/ H; K' I1 Y& V& H* H32.All bacteria need the following for survival:4 A2 W9 S  `6 ]; Y5 v% I& V* a6 r
所有细菌生存需要以下哪些内容:
3 Q( K0 ]# s/ a7 t4 O" \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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4 l7 I% G' C4 K, R33.Which of the following correctly represent critical control points in a HACCP system?7 W# }" I, B4 q/ |
以下哪项正确表示了HACCP体系的关键控制点?) ~6 S/ U: A! \$ |; S8 v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # {% T1 C3 U4 s5 T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 C0 Q# S6 x0 u  ^( N6 D
" M. k3 s/ d" N8 ?/ s" w
34.Which of the following is not an example of a carbohydrate?
: c9 |  }% C! h# {2 X7 d9 |下列哪一个不是碳水化合物的例子?
9 F' t5 _% }# H% c: V# [- ZA:Essential nutrients 必需的营养物质1 W  {; g- o; x4 O" @2 e

$ t! c" _1 w1 l& V4 E35.The process by which a liquid fat is made solid is called:
$ I7 h+ k9 J' z液体脂肪做成固体这个过程叫什么
( e+ I! B+ A5 |9 JA:Hydrogenation  氢化
* \% @% O3 _& H7 f; h+ j0 a2 r1 x" C! i2 E3 H0 M9 `) b
36.Which of the following is not an example of a fat substitute?" K/ o  a3 O7 G& Q: B
下列哪项不是脂肪替代品的一个例子
( Q$ \0 y, Q4 F8 g) K# [A:Acesulfame K  安赛蜜K表
$ b, c1 k5 w1 P; Z* W" ]  [
- H! E" b6 N5 ^! Q/ I* e37.Health Canada requires that a product labelled "fat free" contain:
8 T" R) X  f9 L6 E4 ^/ g8 j加拿大卫生部要求的产品标有“不含脂肪“包括:3 j6 D8 R6 w' B3 G3 M: r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 |# F8 A7 H% `+ Y; M; ^/ a8 _# |7 k. M. _& ?: V  e
38.Which of the following is not a problem associated with converting recipes?
& p3 `# y# P2 G0 S+ G/ k4 ~- w下列哪项是不相关联的转换配方问题?
4 n; }% d; `6 b+ I: {5 sA:Unit cost 单位成本" }8 \# [" `. ^# u

, Z" x1 m5 S" k39.The condition or cost of an item as it is purchased from the supplier is called:! \& |4 v& T2 i
从供应商采购的物品的品质或成本叫什么
7 R& l) u- c8 q) V0 x6 ?4 w+ {A:As-purchased cost 购买的费用
3 q7 G% N$ }& Y+ ~) E: C2 c9 W  _  v: v& {. e. v
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- ?7 s* ^7 S+ D& e9 B6 r* \在新货到来之前用于日常所求的必要库存量叫什么
* A+ y7 c) D& ]5 Z, X8 j7 s, L' Q1 sA:Parstock 基本日常最低库存6 f- g/ u1 d3 B+ {& x

% X: s0 D- c+ l% Z5 _1 ^5 F' ]. M9 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
, g+ o" U9 N& u; x" ]8 e2 l  P' H下面那个缩写是用来表明正常库存流程?
0 ^0 z) U' l8 f# y/ D$ qA:FIFO=FIRST IN FIRST OUT 先进先出
' ]% d6 s$ [5 {8 S7 h3 ~
& @' j9 g9 l$ N$ r) D; i3 y42.Which of the following knives is used to turn vegetables?
1 H: ^& E5 t5 \' ?3 |9 E6 P下面的那把刀是用来打开蔬菜吗?
6 ?+ D& W) d6 @# E; CA:Bird's beak knife   鸟嘴刀
1 |2 W/ l9 r1 z& Z! b# R) a) bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# F4 \: d9 ]1 k( ^- Z+ x( Y
% c! H$ P3 |- i3 P" ?+ @43.What is an instant-read thermometer best used for?% N* t* r- C+ F" x
即时读温度计最好用于那方面?( r- N. e9 r8 L5 `% t
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ q7 }8 z, z+ k( p  n6 q- F- F
1 ?8 ]' U3 L* Y- v5 d9 O% x5 V4 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" Q% F* p3 E4 k8 s/ ]下列哪些金属材料受热均匀,通常用在铁板而且非常重; J" S4 g7 Z( ~1 j8 J* `3 p
A:Cast iron 铸铁
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6 X$ e  ^3 ~) ]: D( B3 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' L9 ?' N8 D" @5 K+ N% N2 |
哪件装备下面有一个可移动的碗和一个S形叶片?( f# d% Y2 T/ i
A:Food processor 食品加工机* ^) [' g" x! s
http://www.google.com.hk/search? ... iw=1263&bih=5723 b5 a8 x0 i, X! A" C! N

% u$ G6 {: c0 R4 H0 H) z46.Which of the following is not a rule for knife safety?
: `$ v) a, A; u6 Q+ }0 \6 U3 J下列哪项不是用刀的安全规则?
. r. a/ v; K% oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 J6 a9 `0 T; [8 g& o0 D* y) }3 T3 T, X& P6 z+ [% B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 r6 h' q% j; J! `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( y; S+ g  [2 P) M+ v# z- Q
A:RondellES
# D- c& H. v) n$ m0 k6 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- a; ]: [3 e/ w: A  ~
9 j' Q) j- e" [% p4 A2 S! f
48.Which of the following is a diced cut used to garnish soups?
. y% F2 q! u: N: k  L$ O1 m0 a下列哪项是切成小方块用于汤的装饰?
$ N  ^+ F, e) x& MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- [6 ^. @. q, D" t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 I% E6 k3 |9 G! T3 i" Y) 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!!——
. y3 P0 T+ K' y/ m7 C! e: d  ]4 \A:Gaufrette 0 b% Z) j. N/ Y' q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. q# `$ K$ i/ y% Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' |9 _/ E& v9 J  o$ f0 p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 A0 q  @* A  G, B6 u+ E; Z- W

1 J6 i4 _. K/ Z! b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  X2 n. \# c6 _$ V4 e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)7 [; K& R5 T% j; t
A:Cilantro 胡荽叶 香菜. {: n& ?* ~' r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 v: S  t: k' q0 x3 [
3 w6 A5 s2 x: d60.Allspice is made from:0 {$ t5 N5 @, i0 V( f1 r
多香果,  多香果香料是什么
" i7 R# J+ s8 h$ Z5 e& D+ g3 Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 O5 m2 G5 ~2 |  X. W! oA:A dried berry 干浆果
; M! _3 g7 g& O; l/ N0 l4 Z
3 u1 A6 ~0 J# _+ ~$ h) k% S61.Which of the following are used to make a sachet d'épices?
0 j7 {3 _" H$ {( m下列哪些是用来做香包德épices?
- I/ b5 c! a& \- |' Rhttp://www.sachetcatering.com/
0 q( W9 o: q' m( b) @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' b/ Z+ b$ x6 }) h" w& G/ Q! ?' B2 d, B
62.Which of the following condiments are not soy based?& T! X3 f9 }0 M3 @+ U& G6 S
下列哪项不是酱油调味品的?! h0 i: f, `9 }& E" a- |8 r
A:Wasabi 日本辣根
+ l2 X* w# F: ]+ X6 }' l8 @( N
8 s1 }$ T3 b# u  H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 y3 B2 M1 z. C9 ?3 [$ Z- Y
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:
4 O- f* T1 K' R5 F5 rA:Pasteurization  巴氏杀菌
6 g, J% O7 k; a+ X, C( ~
: x$ G: k# ?! t; {. |+ a0 C64.Which of the following steps is not the correct procedure for whipping egg whites?8 b4 O9 Q; s' t  V
下列哪个步骤是不是正确的蛋清搅打程序?
/ Y( [2 _# d2 O- U* t( i4 i' a4 XA:Allow to rest before use. 允许休息后方可使用。" \1 ]! _' m0 ~8 E# u9 m0 j& g9 F* f5 J
! G% H( J/ [8 \# w! s0 |
65.The weight of a large egg is between:一个大鸡蛋重量介于:* S. [- _7 a6 v6 m
A:56g and 63g 56克和63克5 O3 C/ Z; l3 e  B6 s) `) I9 E. d+ ]4 o
6 o) U$ K/ E/ e6 G2 p+ \
66.Evaporated milk is a concentrated milk that is produced by removing  [# R8 `- a. O7 M) M
炼乳是一种浓缩牛奶 是去除什么做的0 v4 O3 U$ U8 {1 e
A:60% of the water 60%的水
( p  x8 a  w: H. d0 x
9 t1 G0 j1 _& |67.A method of cooking that transfers heat through a liquid or gas is:# v1 B) h9 Q4 j4 l% Y
一种烹饪方法,通过转移液体或气体是:3 x5 z" W  ]  p" m: x4 K
A:Convection 对流
  b/ D8 G4 v: f$ z* h! h4 J. x/ H- b0 u- X- x
68.The cooking of starches is known as  烹调的淀粉被称为2 g9 u9 c8 Q6 i. S3 u
A:Gelatinization 糊化
  [0 P6 A, }1 g- W) a* k0 v9 j2 c+ V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: H, ?! W) ^3 l! o1 g* q2 m1 G! Z: `A:Braising 烤) W9 o1 m5 _' T# X4 \, Z  j
) E+ o. H2 y5 {+ x3 W0 g# f& c
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:8 f- Y; T  k  L. @2 o6 ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ w  r& [5 Z( U
2 [2 I/ o' m2 ~) J  i4 l
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
; o' b6 v& h; b3 o9 Q5 |% TA:Fumet 原汁
; _8 n  f7 X0 S" S& X8 G6 ?3 O: S1 P2 Q# H2 m
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4 O# \" a0 k  a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 U% i: E" c3 I  _3 ]* z' T

9 M$ M3 {1 f/ S: I( {4 r73.Which of the following is a principle not used in stock making?
. O& \9 U# F" i' Q- o, I, B/ d# `下列哪一项不是用于制造高汤(低汤)的原则?
+ ~; X" X& y1 W" o& n. r* tA:Start the stock in hot water.开始在热水中操作
3 o- j: F. e4 U- k
$ G) p3 E% U" 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
0 A# H$ x  k% Z( `+ [$ ZA:Remouillage 法语熬汤$ p+ D9 L6 p( K6 G. o
http://www.haibao.cn/blog/post/176242.htm
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