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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。
9 {8 i( f+ n, i1 J
0 S; F& }0 M% s4 H% ~6 p! K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。% r: j) l' N' L/ u- H, a2 C
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
* t5 F3 a! G/ m9 l8 o) ?3 q1.Which of the following methods should be used to determine doneness in a New York steak?$ ~6 J, Q6 F7 g$ \  n
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)! A. c3 N- ^' v. Y5 s
A: pressure touch. 压力触摸% v$ H3 B$ y& O3 U4 b( Q" C  a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ ?6 @  S+ H, W7 q) ^8 z
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3 v9 u& @3 r* N& l
A: acid  食用酸
+ z. \8 s  n: a" B3.Vegetables are major sources of which of the following nutrients?
% \( D5 L+ I! S) L6 O蔬菜中包含的主要营养有哪些
; ?8 G- H2 p4 ]- g  y7 \A:vitamins and minerals. 维生素和矿物质。
4 o0 w/ U& o, M4 H6 Y4.Cauliflower is commonly served with9 j% w) V; Q$ i: q& n  q
花椰菜(菜花)最常见和那种酱汁搭配
& k( p9 g0 ?& S+ mA:Mornay sauce. 奶油蛋黄沙司
9 u( Z8 A4 N1 n! v, G5.Which combinations of products are found in pie dough?' }2 l' p9 t; U) F. d4 V& \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# s5 n; \( I0 q& i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 ^( d, b. u+ w/ X0 }6The French term for mussels is 法国语青口(海红)叫什么
( i( ~+ Y" Z6 D( ^7 B. r/ VA:moules.法语青口,海红/ k5 g3 o( R3 M
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ W; ?* k+ b3 G& o( [! U3 C
A:faintly fishy. 稍微有点似鱼味
* O+ V, y5 P! ?, P' o0 j' p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, T1 I/ Z: p7 w6 S3 _& S; uA:2 days. 2天9 Y1 S8 \7 C6 M: I) L4 |3 ~, Y  M$ \4 j3 i
9.What are the principle ingredients in ratatouille?
: V9 M+ Y, W3 ^% _5 k4 F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& L9 U( D- c" e# x+ i
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 H5 S/ C0 E: _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 I- D- l1 s! I( ?. J6 |$ \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  `% R* W8 }+ v! xA:cook food in quantities that will be used up within 20 to 30 minutes.
) W8 r/ g4 \+ ]& @大批量烹煮食物要在20到30分钟内
8 z$ P- x. ]1 G1 ^. P0 r2 A11.What person has the authority to issue a Health Permit?
6 S# x' k0 z# ~; @! Y1 R# }谁有资格颁发健康证(卫生证)。/ t8 k6 B% {8 Q, g8 o0 m
A:Medical Health Officer.6 W0 [0 B. Z9 L, {( C5 i
医疗卫生官员。
7 W* i& f0 [2 x4 O6 i12.For what period of time is the health permit valid?$ L# x, S  k7 ]6 o8 [5 H$ |
健康证的有效时间是多久?9 v! f( L4 A; i1 i* ~0 `/ U; M
A:12 months.12个月
9 ?: B1 R: D1 d13.In the area where food and drink is prepared, the ventilation system must be able to change the air, `2 \: K( k! {
在食物和饮料准备区,通风系统换气的标准时什么
1 I! m; z6 E* d& [( h0 gA:08 times each hour. 每小时8次
' p+ R- y  r$ I/ H14。The minimum temperature for manual dishwashing in the wash sink is
5 E" V6 S. |9 R, K* Z! C手工洗碗,洗碗池的水温最低多少度?
* K/ i$ M& d3 g  A5 QA:110 degrees F (43 degrees C). 43度' r  m5 c6 ?& v& C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: }9 X8 h$ L8 A  l2 f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" N8 ?3 e; w9 i% }5 _* X
A:180 degrees F (82 degrees C).  82度
. I3 ?) w& X3 t7 g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 e8 Y  Y2 P9 i* \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) [, t7 k6 y3 c" L# G
A:en papillote.  法语自己理解
9 I8 Y+ S1 m; K/ F1 u" d, R17。Wing or Club is considered a
" S5 E: `6 v, {1 \3 X5 @3 z翼和CLUB 被看做是一种...
$ t; O1 _# ~, K+ k: _: h7 a$ ?A:Bone- In Cut     带骨切
+ x" W1 T: Y+ z8 G  n18。New York is considered a   纽约牛扒被看做是一种
1 W- z, y: K. U. f- \A:Boneless Cut     无骨切3 o4 {2 e- A( _2 N/ }# @5 l4 M
19.In general, a court bouillon for freshwater fish will contain& J, d" d3 ^4 [* a+ A2 a
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
# b3 L& G- f% V! @7 F- n9 cA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! |0 A  c" p% ~和做海水鱼同样数量的调味料和香料
2 f& e2 i: T" C  ~! f20.Anise is very similar in flavor and appearance to
, Z" o' A1 a8 J- o- |  L八角和下面的那种原料有相同的味道
$ X6 |- b# O- m6 y0 cA:fennel  茴香
" X  h* s- E) i+ Z. z; k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" X$ ^7 n6 r7 f/ o9 {+ u
下面那种原料更像大葱且有平面的叶子  m" O) `7 y1 E
A LEEKS  似蒜葱 (这边人叫京葱)
0 L8 W9 B) D$ X6 E! @& B22.Which of the following cutting shapes refers to a small dice
& ?# _& I: B/ w2 q: ~/ k下面那种刀切形状指的是很小的粒(末)
) G+ w# Y# N7 o6 M. Z! sA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  h" _0 n5 w1 n! o: }' E
23.Oil is added to the water for boiling pasta in order to7 y" q( X; K+ A( [7 z7 t
向煮沸的pasta (意大利空心粉 )中加油是为了: r7 R' |  O" S3 o$ N- G. R6 b4 g5 S
A:prevent the pasta from sticking and to minimize foaming action.2 \9 e( c8 V- \$ T; e& S: R
防止面条黏合并降低发泡。. Z( R0 E( q" r
24.Which pasta dish features pine nuts and basil?" y0 m: F3 y. p) ?1 t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! M/ E! z4 Y; @+ i1 E$ U+ `+ ~A:Pesto.一种绿色的意大利面酱
: x6 x) m! d$ h+ Ohttp://www.tianya.cn/techforum/content/96/563836.shtml
: e# d2 K. D% j% ^+ o7 v; C" l% s) |. K: B
25.Which of the following is a spring vegetable similar to spinach?
; E, W+ e1 R3 B# e5 }下列哪项是一个春天的蔬菜类似于菠菜?
" W" b4 t" i$ \  C5 M  RA:Sorrel. 酢浆草。9 ^; @% v6 {- ]2 t* k* @- F7 T+ Q
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?
理袁律师事务所
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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:
3 }* ?6 h( J9 S8 ?8 J7 ^; ]哪位厨师最早带来高水准浮夸的美食
( h* b- L! [# S- AAAntonin Carême 人名 安东尼·卡罗美+ X( X8 g3 R! g  y2 P

! p: D# x# x8 h3 S' Y6 D; {6 r4 O0 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( O3 {' B0 Z+ H" d" P  R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/ f6 U0 M! z3 t; Y3 |; K
A:Cast-iron stoves         壁炉
( o! H6 l& d3 H1 W4 |http://www.usstove.com/products.php?id=6: s, A. `# v* z
2 i/ Y, c& Z$ i+ m. }
28.The French term used to describe the roundsman, or swing cook, is:
+ g" m2 `1 X( Z- }6 C4 Y% a' T/ `法国术语,用来描述roundsman,或摇摆厨师是:
( [# u; \+ l$ w, ?- h: V' q8 e6 hA:Tournant   图尔南
3 j7 g) n% i$ W% @
- t' ^* }% T& ~; D/ E" s29.Another term for the wine steward is:
. R: Q; Z1 M9 W4 i# R* G0 i0 q( p  v葡萄酒侍酒师的另一个术语是:
4 v3 C5 T1 ]2 Y) Y$ tA: Sommelier 侍酒师
  D& @; W0 ]& d( {
: A7 E7 u0 r' z- n30.Molds, yeasts and fungi are examples of a:. o# F( b( }" f! o. s
霉菌,酵母菌和真菌是一个神马例子
- Z5 l( w3 L. C# x$ SA:Biological hazard 生物危害
) V) M3 p6 _, V
; a' h# P" N9 b  P" X2 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 x/ P" _: @+ h% l' I根据加拿大食品检验局,食品的危险温度区在多少之间:
3 z0 P+ J) @6 O3 o, i1 zA:40° and 140°F (4–60°C)     4-60度4 ?+ f9 y7 Y9 o; M0 f% P, k1 W" {

& {# G+ ]- O5 I32.All bacteria need the following for survival:$ |: Y8 t1 A3 u. t: Q6 |
所有细菌生存需要以下哪些内容:: Q$ I+ ~6 t$ n- m
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 Q( b  u% E- s" q1 y! V
7 p& H: R$ D! v- c! G9 T
33.Which of the following correctly represent critical control points in a HACCP system?
/ H$ R7 z7 \) {- @, L以下哪项正确表示了HACCP体系的关键控制点?
; X7 s8 B! ]# y- g( y( }# {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  J' |; b+ n9 m% k+ K. j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, Y  h1 v" M; I- c: T6 J
: h0 z7 s9 }  O34.Which of the following is not an example of a carbohydrate?
1 I$ k  v5 V# T下列哪一个不是碳水化合物的例子?
, k. Q# L& [5 O+ h( g6 [0 f! \- s& cA:Essential nutrients 必需的营养物质4 A. C" e4 M" _' W2 X' b
2 c- i2 h7 u/ ?: ~0 S4 O
35.The process by which a liquid fat is made solid is called:. e$ j- R) z' R  r5 C
液体脂肪做成固体这个过程叫什么
; X5 n& |8 l- qA:Hydrogenation  氢化) z2 I  H( l& O8 E

9 W. {" H) F# E. g7 e' B5 L36.Which of the following is not an example of a fat substitute?
9 F, b% {2 h4 \3 ^5 |下列哪项不是脂肪替代品的一个例子, q$ P- M6 p1 ^+ m0 h+ W9 d/ i& O
A:Acesulfame K  安赛蜜K表
# n6 q4 K- w  @0 B' S
- H# u( Y2 Y% u1 _$ L  C37.Health Canada requires that a product labelled "fat free" contain:1 ?5 }- V" Z# }! ?* [4 y8 y% m
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 ~  }# D, i- f; j0 nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* ?1 h# a' j# X- N" c0 l
3 S! {$ P5 R3 u
38.Which of the following is not a problem associated with converting recipes?
# O. C; u, y) V; F& ~) [' h* B下列哪项是不相关联的转换配方问题?
+ a- O: d& g& L. o; [8 {/ L/ |A:Unit cost 单位成本+ N1 A, I; w5 h% _* h0 O+ P

9 t' j/ ]* n9 p- l) S39.The condition or cost of an item as it is purchased from the supplier is called:- v8 h7 B5 y& G
从供应商采购的物品的品质或成本叫什么
/ F' y8 b+ v, ?) G4 n  m; c' JA:As-purchased cost 购买的费用
( T! t+ d5 V9 @1 }$ t
9 u8 k" o: U9 O3 b4 e8 W5 t40.The amount of stock necessary to cover operating needs between deliveries is known as:  @( |" I' {4 ?8 I$ f  Z& B( f% E
在新货到来之前用于日常所求的必要库存量叫什么8 b  G' D! m& H( m
A:Parstock 基本日常最低库存, g  l: Y3 I% \! g& r0 T8 \
3 h4 S& t: D9 t8 {+ m8 I
41.Which of the following abbreviations is used to describe the proper rotation of stock?% m( E9 S. X9 L( v9 B7 u
下面那个缩写是用来表明正常库存流程?! K7 U& J( \0 W- R0 M! t: M
A:FIFO=FIRST IN FIRST OUT 先进先出
4 U) U, |- r0 K! J5 A8 ?
& C" v$ p, _+ _) B3 S- z* b42.Which of the following knives is used to turn vegetables?) X2 ?& z9 x8 t7 }
下面的那把刀是用来打开蔬菜吗?
: U! o# S: m2 V( v* J% d* f7 {A:Bird's beak knife   鸟嘴刀
4 k& ?5 G* |/ e' lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ F5 E. O5 k8 g

$ l5 s) |# i" Y, p& J6 w, ^2 m43.What is an instant-read thermometer best used for?
3 H9 M0 h; q# S7 j即时读温度计最好用于那方面?
5 v& ?& C# k: u, \' m, sA:Checking the internal temperature of a roast 检查被考物品的内部温度: i4 r% v1 ~; L2 z' `9 a

* |/ t! i' h- N3 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% O2 K8 S/ o) A/ o4 o8 g* w) R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ U. X% x1 _8 l/ nA:Cast iron 铸铁. J5 N7 Z5 e2 M# Z

/ q, `- \5 ?4 f7 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 s- y! H6 g. n) I# X5 }$ p/ G% X
哪件装备下面有一个可移动的碗和一个S形叶片?! ~4 a5 h% t; W* o: }5 }% ?4 s0 G0 U
A:Food processor 食品加工机+ P4 T# V4 ?# `6 u
http://www.google.com.hk/search? ... iw=1263&bih=5722 V3 O4 Y( ~2 B3 _% E; o- N
3 n; g' P, Z$ @7 [0 D
46.Which of the following is not a rule for knife safety?
0 b. [7 [# u% i& Z% ^# @下列哪项不是用刀的安全规则?% i0 M8 ^6 V, ^' f' @5 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- d: Z: {" D- M, p) Z' E( I
3 S% H0 w$ f" Q4 l/ s) u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 ~) n, J( g/ r. C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! O2 W# C& m; ZA:RondellES * L& C+ O' C! b) n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% ?4 p; g, Q& ]+ |
. P. |6 a# r' Q" K* ]
48.Which of the following is a diced cut used to garnish soups?; w6 X, {: [$ t9 K
下列哪项是切成小方块用于汤的装饰?; C2 v- j1 E; \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, k: _" o3 g; j; i; x: H3 N3 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Q" a& ?9 [8 d& i  y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!!——$ `& ?2 c. d  A+ @% A
A:Gaufrette
3 {2 L2 G/ {8 x: r+ C: Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- r( m$ c2 x0 d, e$ ^" smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 ^: s$ X" C6 h6 c  {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 S+ p+ a# G( n) d; i
. G2 G7 R' @$ h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( I( ~  x: j1 A  k8 Y* p9 [$ G4 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)
1 q  E6 S4 U9 `6 |  OA:Cilantro 胡荽叶 香菜
: T4 _; `. N5 n  o' T# K0 z* khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 s% Q4 u5 b% D! a  Z" x  h4 M

, p$ w- z  s3 h+ `. r: b) t60.Allspice is made from:% T# z/ L% T0 }: C# N4 G% ]3 ^! |* F
多香果,  多香果香料是什么: @7 O+ c. @. h* G. B7 B1 _; [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. l- [$ @. W0 d* {2 Y8 T0 pA:A dried berry 干浆果
$ V' T( H: N' G, F7 Z* a8 L' h- c% f! B' b
61.Which of the following are used to make a sachet d'épices?
4 [  N# M& d0 [/ B  l  E2 ]下列哪些是用来做香包德épices?
$ n: t6 L' e. Mhttp://www.sachetcatering.com/! f2 S, k" }/ O" O& a4 c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  ~: ?0 B! @, ^# r/ \
) U; l4 ~; n6 }3 O3 ?62.Which of the following condiments are not soy based?9 o7 ?8 w$ ?& |
下列哪项不是酱油调味品的?
* f  t+ z& A1 y' `A:Wasabi 日本辣根4 S7 D3 k: x0 m- a, v
7 \! c9 r8 P) Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- @- p8 L4 e0 C2 |4 Z$ F# T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:
( I. \- B; m/ S; b3 F2 GA:Pasteurization  巴氏杀菌$ o) W9 ]; z& \& d* q) a' }- f: [1 m

/ I, N/ U3 v: C  k+ H9 Z4 A* a64.Which of the following steps is not the correct procedure for whipping egg whites?" \7 ], K' D) r; N4 U  \% l
下列哪个步骤是不是正确的蛋清搅打程序?- m7 n# c& j; `3 b
A:Allow to rest before use. 允许休息后方可使用。
* v7 C7 x; N+ ^2 Z  T7 |. l. X8 ~, G1 w8 q  N1 b$ y4 O  G
65.The weight of a large egg is between:一个大鸡蛋重量介于:; k5 R) m5 L2 G* ]+ w8 F7 n
A:56g and 63g 56克和63克0 Q0 Y" @' u; f1 s8 A4 I6 h& X& [
% ~; X) z, {. P1 J
66.Evaporated milk is a concentrated milk that is produced by removing- d" K$ i$ _6 _
炼乳是一种浓缩牛奶 是去除什么做的! Q* B- l. v9 T" J# i
A:60% of the water 60%的水
* g5 o/ `! V& L6 q: P6 _; H
# O* V$ m* j) U+ u+ e# ~67.A method of cooking that transfers heat through a liquid or gas is:
4 e% X3 H# Z* H一种烹饪方法,通过转移液体或气体是:: g' k  f. x( k8 j, l; S6 o( i6 E3 b
A:Convection 对流$ x& }! D. l3 A& v9 \
+ w. `* Q4 `. @1 l5 S
68.The cooking of starches is known as  烹调的淀粉被称为2 n6 V4 E, E5 H/ M
A:Gelatinization 糊化% a: A/ W* h& k% w6 V7 _$ Q# e4 \

  l* a+ r2 D% _9 D5 Y$ L4 H9 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: n. y! J. J0 J$ ^8 FA:Braising 烤" w% F. n% M1 N! T" ]6 W
2 j2 d# Z: f! e  X1 A. v6 j
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:
/ ?+ T' _( C( U- B' M2 X7 bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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8 E) ^* X, I* g( W1 y$ Q
A:Fumet 原汁
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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! L: z: {/ ]# v' S. e# y# h! B& o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 n' O$ V3 X* M+ }5 G
% m! \1 v, u& y  \5 u) W
73.Which of the following is a principle not used in stock making?+ Q" w! {  S' o
下列哪一项不是用于制造高汤(低汤)的原则?
, I4 I' \0 v4 _, D. Q8 q/ x6 A" PA:Start the stock in hot water.开始在热水中操作0 D2 L  R/ U9 {: a  A$ W* m

* O/ ?" Z: h6 c2 Q) M# ]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
4 w! h; \0 f3 T4 y' U/ nA:Remouillage 法语熬汤3 }: @( o% y# t- b# }* e
http://www.haibao.cn/blog/post/176242.htm
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