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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 V" c+ l( K, @/ q* {% Y' @* |1 Z. O) G9 c. }- S& E& I6 R
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。
2 l1 H1 q3 f1 c9 h6 G. X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
  @5 m$ q5 M, L! o" [9 f) o1.Which of the following methods should be used to determine doneness in a New York steak?/ Q: ?5 u& k8 i0 {
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)
, |4 E* ~. s+ ^; u4 n" oA: pressure touch. 压力触摸7 t( m& t" _( W; A- }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- T: a, w4 g( E0 ?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' b3 p/ [+ [* I- \. F' E
A: acid  食用酸' L5 X, w. I* F
3.Vegetables are major sources of which of the following nutrients?* h+ E" f+ V' k; h2 l
蔬菜中包含的主要营养有哪些
& m" M: t( F* N2 h& WA:vitamins and minerals. 维生素和矿物质。
4 I- d7 E3 F% T- K3 i/ a4.Cauliflower is commonly served with
. x' u4 a1 d6 I花椰菜(菜花)最常见和那种酱汁搭配
. ?0 B2 R$ N: t; ?: ]( ~' j/ rA:Mornay sauce. 奶油蛋黄沙司% x2 t* v& w% w6 ~5 u2 l
5.Which combinations of products are found in pie dough?8 \! h. s+ H4 G: b) y/ d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); Y9 ]4 \8 I3 e  z, e" D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 s( Q* b# Z8 h
6The French term for mussels is 法国语青口(海红)叫什么$ d8 ^" R9 E- x# y- q2 a
A:moules.法语青口,海红, {% ?/ Z6 Q: P5 u- b) E, ^3 i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- D7 r) X* c) E4 R3 w" xA:faintly fishy. 稍微有点似鱼味
0 l$ d- B4 y- G6 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 ^+ L: P2 r! p& [! |A:2 days. 2天( `0 O3 _% F/ b- x0 H8 [+ }
9.What are the principle ingredients in ratatouille? " w2 a3 I" ^1 J! @$ I9 B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* q& O+ c: `! ?A:Zucchini, eggplant, green peppers, onions and tomatoes) U$ ~7 J* |" O" p2 M- [9 f0 ~7 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 }, ^! s& C" _) U
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' h7 h9 F7 {1 n4 z& ~( M
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 D5 ]( N1 W+ }! @) S大批量烹煮食物要在20到30分钟内
( F1 D( b: F5 l# f9 k7 n5 V11.What person has the authority to issue a Health Permit?
4 i. u& P+ k& H. s  U: q7 a谁有资格颁发健康证(卫生证)。
& \  g& G" W) F7 ~4 Z, }% QA:Medical Health Officer.
* w! ^1 o/ R9 t. \8 F. n医疗卫生官员。
7 A5 Z8 o. e" j2 m12.For what period of time is the health permit valid?
- S% n1 b. _: y7 ?6 h* V* i健康证的有效时间是多久?
9 V% v/ }* W7 N+ \A:12 months.12个月
, u8 L1 M! L9 ?) _4 [/ a! P1 `. o13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  {- t: R% Q6 @% Q! Q! f! K在食物和饮料准备区,通风系统换气的标准时什么
0 w- ]1 i. j* f0 m0 x0 eA:08 times each hour. 每小时8次% U& e$ {2 r/ @5 E) A9 Y9 d3 L
14。The minimum temperature for manual dishwashing in the wash sink is
5 g. @% }) B1 {手工洗碗,洗碗池的水温最低多少度?6 v& i# E" c5 n5 @; R, u
A:110 degrees F (43 degrees C). 43度
& N0 T& f+ D6 C( n- p6 \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* e  ]/ o2 @4 z3 C: h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ _' {/ D8 d/ s# _
A:180 degrees F (82 degrees C).  82度
7 B$ K/ D; f; n' R% O3 R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& h1 w8 X% a; v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- O( e' D: G0 B, h2 o8 YA:en papillote.  法语自己理解3 B& _5 e7 s- {. u, F6 h& }
17。Wing or Club is considered a
  z! C% d# j9 ^  g. ?0 z翼和CLUB 被看做是一种..." |- B* |; a9 {+ A9 ]' }
A:Bone- In Cut     带骨切
$ f8 p& A# ~2 j  D18。New York is considered a   纽约牛扒被看做是一种) t" P+ v- R! g
A:Boneless Cut     无骨切- T- |. m* @$ W- Z
19.In general, a court bouillon for freshwater fish will contain
& a' u$ d+ r# l2 P9 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
& I9 U/ ]' u! A2 g% z. LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 n7 l2 J  [0 A5 E- }3 U& e& j# a和做海水鱼同样数量的调味料和香料  E6 C2 J5 W- {* K7 v* k" y6 l
20.Anise is very similar in flavor and appearance to4 u( j7 @5 j2 {. a
八角和下面的那种原料有相同的味道
$ O/ t! l* w" ]' r( @( k' {! GA:fennel  茴香  P" P! X" S& c! p# e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) S6 _" o# o. m0 c- @1 e8 \
下面那种原料更像大葱且有平面的叶子
: }# N) g7 q7 E. P  p* r" lA LEEKS  似蒜葱 (这边人叫京葱)
5 R) e+ T5 m9 {# x  d22.Which of the following cutting shapes refers to a small dice3 b( L4 }5 ^* p4 `7 D
下面那种刀切形状指的是很小的粒(末)
! {, t/ S4 j4 _) B0 EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! v) h, k+ V  b23.Oil is added to the water for boiling pasta in order to/ Y- d1 T# J$ s& G" p# X
向煮沸的pasta (意大利空心粉 )中加油是为了- r* s' M  b. O7 B2 b, |; X; y
A:prevent the pasta from sticking and to minimize foaming action.2 E* e1 J8 i) m( z
防止面条黏合并降低发泡。9 d  }' h  d4 Q7 U+ \
24.Which pasta dish features pine nuts and basil?5 b# H5 N# [" L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 P! K. m3 R  T8 \, |4 g$ T6 DA:Pesto.一种绿色的意大利面酱
; B# I( V  |6 J* R! |) |http://www.tianya.cn/techforum/content/96/563836.shtml
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0 S; I+ A( @% w. y25.Which of the following is a spring vegetable similar to spinach?
/ O$ M% ^! B, P下列哪项是一个春天的蔬菜类似于菠菜?
  o/ q  j4 o, y) ~% QA:Sorrel. 酢浆草。
: g$ g4 t/ z4 @3 C- r1 Xhttp://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:& u% X- X: K4 X; C
哪位厨师最早带来高水准浮夸的美食
( V. `- P( F2 e* rAAntonin Carême 人名 安东尼·卡罗美
1 t6 ]# i, d+ Q! l" N4 f3 E' g2 z# T* }6 e6 {, x3 d. G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 K: q" Q) R2 {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, I; h7 {5 M  s! R$ f* A) PA:Cast-iron stoves         壁炉
5 G( e. r0 j/ G9 ?3 M+ Z8 Jhttp://www.usstove.com/products.php?id=6- S7 w$ }1 R  A6 q2 J1 t& _8 y  y2 o

* P7 x4 Y. d+ G28.The French term used to describe the roundsman, or swing cook, is:
$ m  J* B. Z/ Y! n+ P: n法国术语,用来描述roundsman,或摇摆厨师是:
. {; m7 t/ G8 \A:Tournant   图尔南$ p/ I2 X, ]( O6 f+ e8 O
) Y4 P+ A2 o& q' B7 A) l. o0 `
29.Another term for the wine steward is:
1 H& S" p0 j# T% \* Y# \% ]) f9 m9 S葡萄酒侍酒师的另一个术语是:
4 W2 n0 J* Q4 s* _1 [A: Sommelier 侍酒师1 W: b9 `! A& @& o. B) h- b
2 O3 P/ h* v% ^: {
30.Molds, yeasts and fungi are examples of a:
  n5 s- l2 V$ W$ D" @; Q# }' N霉菌,酵母菌和真菌是一个神马例子6 w5 Z) U+ h$ _2 n0 L& C
A:Biological hazard 生物危害
( z; r' I5 U. V. S6 E* C2 ?2 {" _" N
3 g0 P/ b# p) v3 m4 _# I$ s/ E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  D& C& Y: s1 b
根据加拿大食品检验局,食品的危险温度区在多少之间:
! K( M$ l  T6 aA:40° and 140°F (4–60°C)     4-60度* ^( s& m5 U* n( O+ W

/ ]$ [  J/ ^8 @, ^1 H, r( G' q32.All bacteria need the following for survival:
. G+ g1 Q1 L% j. o# }  N6 [" u# A所有细菌生存需要以下哪些内容:( ~' C* g" h  U* ^: x8 F$ h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 }; O; ]& [1 P, z
& @1 ^" h9 L$ E# r33.Which of the following correctly represent critical control points in a HACCP system?
* h6 c' u* p/ r, t以下哪项正确表示了HACCP体系的关键控制点?7 z* Y; Z8 B8 v! q' o7 }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' V% n/ Z3 x% r3 Y4 W5 z+ O, G食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 M6 P' ^1 l: T% ~

5 h6 C$ ?/ O- T7 `34.Which of the following is not an example of a carbohydrate?
2 u4 r$ b+ b5 m/ B7 N+ F% \下列哪一个不是碳水化合物的例子?" R& a; c; n0 l7 {" X
A:Essential nutrients 必需的营养物质5 A' {* y/ H6 Z' [7 Q

0 @+ ^8 b8 m' Z+ B35.The process by which a liquid fat is made solid is called:: J. r" G/ A5 F" b1 c6 \
液体脂肪做成固体这个过程叫什么
) I6 R& D( ^0 fA:Hydrogenation  氢化
3 ]: c9 O% A% `7 o# k& k! Y+ Q5 c( q& g8 t
36.Which of the following is not an example of a fat substitute?* m& o. G2 @- N+ k8 A( I  H
下列哪项不是脂肪替代品的一个例子
# Y* j/ _$ _) W; w" ZA:Acesulfame K  安赛蜜K表: K; `: r: z, j7 U

1 r- ]7 W5 g  N) p& w* m37.Health Canada requires that a product labelled "fat free" contain:$ `4 x+ `. R3 m% ?/ v! x+ |
加拿大卫生部要求的产品标有“不含脂肪“包括:9 ?) F1 E: i% C* S/ V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  B+ o6 O0 t; R- F! l! w; L" N% u9 t% `2 m5 V: r0 W
38.Which of the following is not a problem associated with converting recipes?
* C( M$ X# ]( l$ w5 M: O5 x下列哪项是不相关联的转换配方问题?6 G5 p7 K, B, `" q5 H
A:Unit cost 单位成本
) U, Y$ P0 E0 L; M; Y1 u' d* Y6 P$ o) n* e+ G) @# s: S
39.The condition or cost of an item as it is purchased from the supplier is called:
8 R+ ^: s, @3 W; ]$ I  q从供应商采购的物品的品质或成本叫什么
& r- @* ^- l" j9 y5 p! WA:As-purchased cost 购买的费用
9 h$ X8 x% w# J/ p( B+ I  q. n$ g! s2 {5 |- G) \! k  T# g
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 g! b, `+ O9 A8 o在新货到来之前用于日常所求的必要库存量叫什么) q% k5 h$ h- p& {
A:Parstock 基本日常最低库存! M7 ?5 |. Z6 m1 w3 e! B1 ^7 y( A
& c( }+ d+ N, X( H5 x: Y0 e1 X* [$ _& @
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 x8 @/ t2 B) z3 T
下面那个缩写是用来表明正常库存流程?
2 Q5 @# P' Y/ y3 _6 M  @5 ~* j5 UA:FIFO=FIRST IN FIRST OUT 先进先出0 Z) ?# X: R' N( P

: I3 h- e8 b- C' j2 S" o' Z42.Which of the following knives is used to turn vegetables?
: W6 d* h0 c# y' C+ }( M  H" v下面的那把刀是用来打开蔬菜吗?
7 m9 f0 }. O$ h% ^& \7 ]+ \A:Bird's beak knife   鸟嘴刀9 U( @) R* H8 l6 Z/ O( F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" F" @. {6 }1 t' h. Z8 k7 v5 y; L! H: Z& R8 d) p2 v% q: T. L; b$ w7 o
43.What is an instant-read thermometer best used for?$ o: y( {, ^% L- j! V$ Z$ _, e
即时读温度计最好用于那方面?
: b; U8 e: q0 r3 u# pA:Checking the internal temperature of a roast 检查被考物品的内部温度
( h* \- }( D, l: a) v
) F; E8 x& M+ ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 w: G1 o( d( @! T  V下列哪些金属材料受热均匀,通常用在铁板而且非常重
* L, h" S/ m& ?2 n$ e5 c5 ZA:Cast iron 铸铁- H9 a7 |: @, M  p: Z; f" H
' O0 _8 n+ D& [: o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 W8 i: i- V8 ~
哪件装备下面有一个可移动的碗和一个S形叶片?
8 H/ f7 ^) V$ q% F  fA:Food processor 食品加工机* |! T1 R; w# K8 J
http://www.google.com.hk/search? ... iw=1263&bih=572
; c9 z4 n5 q$ h+ T2 a; u
1 c6 p: ?9 C+ O46.Which of the following is not a rule for knife safety?! Y* e" X) C) M5 m( w+ I
下列哪项不是用刀的安全规则?0 w- l( y2 t4 B5 y, ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 u# c7 S% E4 L1 ^9 ]( b+ `
& g9 b7 C. Z  Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 g& ?7 ^4 a9 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. _" ^! B3 R8 h* \4 p9 WA:RondellES ) G( G" E+ j9 Y  a. L8 c5 j  @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 o0 h3 X# m' y5 Z

$ O; p0 z6 C4 J" l- Y48.Which of the following is a diced cut used to garnish soups?6 o" H  b- u6 |: I, @: n" P
下列哪项是切成小方块用于汤的装饰?1 M. U0 P; [; H9 E* ]6 }0 ?9 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 U$ |1 E8 A- A, Y5 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 t0 S) F4 Y) }4 c" ?2 ]* H' l6 a  m
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!!——
/ @. z5 g" z% oA:Gaufrette & C  b0 i$ q' @/ J6 y+ U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 p$ i. |3 F: M$ r1 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( K$ G# z% c- N9 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 @* [5 v" H" t, `7 y! p8 r- q7 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; B; G( J9 u5 i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)
* K( w* q$ K& x7 qA:Cilantro 胡荽叶 香菜, |  E; {5 ~; r; v; ?- ]6 ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: Q' q4 ?( j- X: u# ]. \0 k
9 j9 P. d! S  i, ~% `! k
60.Allspice is made from:
( o8 T1 |1 Z$ k  F, H) H 多香果,  多香果香料是什么
6 ~2 e$ ^! a: ?' o. ]; y4 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 u. L" i' a/ @% A! x. @) }) rA:A dried berry 干浆果: N' G6 B: r: i$ I6 y& o+ J) `( r

1 \0 A! q3 b5 i: S4 e, l% k61.Which of the following are used to make a sachet d'épices?
& T+ ~) `. i4 t# d下列哪些是用来做香包德épices?
7 i7 M! c; X* u  u* U  |http://www.sachetcatering.com/4 L7 ]9 d* G" U) }) c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' ?8 P. G" ^* [( E6 X( ~

9 t" t1 _/ ?) Y, n! f0 s# y62.Which of the following condiments are not soy based?
, L% A% j# a, ?4 F( t, b9 D9 e: J下列哪项不是酱油调味品的?2 H6 a$ d  B9 C2 R3 ^" v! P, b* L
A:Wasabi 日本辣根1 j9 \" l4 q% _$ Q
' L- u* W0 N3 `, ~& A; m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) e, ?9 E  d  d" b; o' ^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:* h8 o' D) O$ o9 i, S: R/ `' P' ]
A:Pasteurization  巴氏杀菌
: `( ?6 C: o5 s1 z7 U' K! l# T$ W0 P( |! d; s( y8 M" {; g
64.Which of the following steps is not the correct procedure for whipping egg whites?9 V; S7 f8 I  j4 z& U/ @& r
下列哪个步骤是不是正确的蛋清搅打程序?- l4 C1 b" x4 \7 [4 [# ?
A:Allow to rest before use. 允许休息后方可使用。8 R8 K. P3 r3 k. l) n" c

! t8 E& ~& j; `1 R" h$ w3 _. K65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 a, E2 P3 N9 ]+ W( }% MA:56g and 63g 56克和63克
3 ^. c. l1 S2 z( H# I3 d4 F4 w. H. W: c
66.Evaporated milk is a concentrated milk that is produced by removing+ b  ?3 W) c4 e) z
炼乳是一种浓缩牛奶 是去除什么做的
2 i: r% R6 P% T, @A:60% of the water 60%的水. I" D+ R% w7 m6 n

2 E; F, S1 Z2 ]. U2 {0 n! K" {6 d' g67.A method of cooking that transfers heat through a liquid or gas is:
/ k6 g) g1 v/ G0 }一种烹饪方法,通过转移液体或气体是:
& H& J: I, V! l, OA:Convection 对流% J) V) \1 i( b$ `
, S4 v5 Q  R2 e  G/ F7 e
68.The cooking of starches is known as  烹调的淀粉被称为
  U# y9 F7 Q9 u8 a: K- qA:Gelatinization 糊化7 d& k0 v4 g. y5 E, T$ U

4 Z' ]+ p$ ?6 @$ [* `1 X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. @5 r7 K& m( x0 A& y6 A: O/ RA:Braising 烤
* l" T2 H2 x% S
0 f! D2 h5 Q! ~8 P1 W8 T70.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:7 o1 i) x& ~9 a( F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% }! d( P; [0 k- N: D- {* S: k

8 W/ }8 S% n) ~) H71.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9 W+ Y: S/ j4 C  F: T; O
A:Fumet 原汁' |' m% j6 h0 y2 n

5 y, i. L) d! U% Q3 I- e1 R/ L72.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 {9 |% X( b7 e7 NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜  E$ s' W2 Q; O( \
3 Y6 {7 g0 c( W1 g$ L/ K
73.Which of the following is a principle not used in stock making?
, Q4 y$ E3 n& z, z2 u下列哪一项不是用于制造高汤(低汤)的原则?
& k, C. t* H) v; q8 HA:Start the stock in hot water.开始在热水中操作8 V2 ~2 r3 U% q  d# h+ E

1 w; a9 ]. n: \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/ _( a+ L. _, e" ]* R( C3 q
A:Remouillage 法语熬汤: v4 l1 n3 h( `0 I; ]
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