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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。
# L( i2 w/ B# S) z) ~/ Z9 `; M/ p2 D  r  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。1 @6 m8 c) w+ R6 z6 P5 W# E
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
: [$ O1 r4 _" x) Z; T& Q, f1.Which of the following methods should be used to determine doneness in a New York steak?
0 g# c$ r4 d+ w% g; `* |. m( H: X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)! O6 T% |/ c; c
A: pressure touch. 压力触摸3 t* x1 I4 i. d7 ^  X) A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 Y4 F: ?# U2 x4 n/ B. h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) ]* E( M. P' _4 X, _' N
A: acid  食用酸
) I, R) k3 L5 W' H( r3.Vegetables are major sources of which of the following nutrients?& b0 |& p1 |, s0 _' I
蔬菜中包含的主要营养有哪些
' ]. W" {; d2 g8 e9 Z" ^A:vitamins and minerals. 维生素和矿物质。0 b" I! |7 Q; F5 @! Q) H4 Z/ b$ P
4.Cauliflower is commonly served with4 }0 A' L% C" K: a0 u! r5 B
花椰菜(菜花)最常见和那种酱汁搭配
& G; M9 p& X$ _! C' {3 C+ FA:Mornay sauce. 奶油蛋黄沙司
$ `- x. |/ M) Q' O5 g, K. H5.Which combinations of products are found in pie dough?
( _0 [' r+ |0 z8 Z! a4 G) b: R0 U  G9 W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% @  |6 m" E. h3 X% pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% t# P4 D' [+ e# X
6The French term for mussels is 法国语青口(海红)叫什么
( r7 p- q% g9 s. y- F$ wA:moules.法语青口,海红
1 d$ z( `% I" h7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 B8 l; N1 S1 [, n) ^6 N; I, WA:faintly fishy. 稍微有点似鱼味
# |7 A1 _" _# N3 [/ }5 s1 F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ J& {: F* K1 B8 O4 a. a2 O9 dA:2 days. 2天1 s. t$ ^- I: Z9 F9 c1 O+ M7 m
9.What are the principle ingredients in ratatouille? 0 Y. |" W4 N: U1 X7 X( B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 S6 Q% @/ ?9 I! s/ ?9 A8 r
A:Zucchini, eggplant, green peppers, onions and tomatoes, W% x) n7 ~8 V& e+ c% Q+ I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ w* `! I8 w; c! m# j* {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 g1 T0 W! P/ f$ g( L# s
A:cook food in quantities that will be used up within 20 to 30 minutes.3 l8 k3 J; \. m- c7 Q! T
大批量烹煮食物要在20到30分钟内1 B3 o& H4 Q7 L+ ]* N- W% D
11.What person has the authority to issue a Health Permit?9 ?( h1 F: G7 h
谁有资格颁发健康证(卫生证)。/ ?; l* o3 z2 Y5 p
A:Medical Health Officer.# q! m" \- ]% p
医疗卫生官员。
% {, }; j6 F; z/ o12.For what period of time is the health permit valid?
7 e' s# H5 \2 M1 `( C& y6 B+ A健康证的有效时间是多久?0 R8 N) r8 ^+ i  ^% K
A:12 months.12个月/ `5 n! D8 W% s
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; j0 `& A; l( `/ i5 I. u8 n, s在食物和饮料准备区,通风系统换气的标准时什么
4 d# a$ {, ?6 A$ z1 gA:08 times each hour. 每小时8次
7 D' F/ w; L" s4 a14。The minimum temperature for manual dishwashing in the wash sink is3 k* C+ n. @. h/ H$ Y7 o
手工洗碗,洗碗池的水温最低多少度?/ |- d- n! _; G8 T
A:110 degrees F (43 degrees C). 43度
0 a" e# N" ]$ J) W+ G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 y7 c! f( N5 k/ \
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- o9 z' E. y5 d$ q! \, ^! N# L4 r
A:180 degrees F (82 degrees C).  82度
8 N% L/ w3 [- _: t' _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' y9 ]4 x0 E8 @; ^# k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' F* e4 r* I1 I1 T
A:en papillote.  法语自己理解* g9 P) s7 \) A( O! T: f
17。Wing or Club is considered a
/ t' l& A7 X4 _, M5 K" I7 C, b# M. U翼和CLUB 被看做是一种...& w$ a% _- @0 F# o" \
A:Bone- In Cut     带骨切
: Q' ~# M& s/ M8 n18。New York is considered a   纽约牛扒被看做是一种
; q" s$ c- T3 u  E1 H. AA:Boneless Cut     无骨切( y' v( j! `% w& G9 U
19.In general, a court bouillon for freshwater fish will contain! j; V6 T9 Y4 g: J
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1 r  {  L2 |* ]4 ^) b1 R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: _! G$ }- q& n' Y$ C5 u  Z; ^和做海水鱼同样数量的调味料和香料
; T  M& ^- K" h+ p" i20.Anise is very similar in flavor and appearance to
5 n: B) m$ T+ \. ?/ p" {* Y- E8 P2 R八角和下面的那种原料有相同的味道
- R6 E" t/ p; pA:fennel  茴香
0 z; x" d) L' r3 ^  F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. A3 T7 D" B+ M下面那种原料更像大葱且有平面的叶子
1 f/ D8 C  w  M& AA LEEKS  似蒜葱 (这边人叫京葱)! f, h  }8 Z" p7 L
22.Which of the following cutting shapes refers to a small dice" r5 ]+ ^1 n" }; h* K% G7 A8 m# c
下面那种刀切形状指的是很小的粒(末)
% {7 O: m' ^! d8 P: R& P% eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% x: d: q8 ^6 w9 e8 I* f+ F
23.Oil is added to the water for boiling pasta in order to8 k1 Q) j0 M' g% O1 S6 J0 o$ S4 I% B# s
向煮沸的pasta (意大利空心粉 )中加油是为了7 a6 K/ m7 h* |
A:prevent the pasta from sticking and to minimize foaming action.
4 x) \# s# u5 x! _2 X防止面条黏合并降低发泡。3 F1 X: @* y* }( P' r* o! V
24.Which pasta dish features pine nuts and basil?
' ^. o; V* r- B4 h& u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- N0 X% y: m$ ?) Q3 U% j
A:Pesto.一种绿色的意大利面酱
" x' j, H$ o' J" D! r3 {" u1 Thttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?+ y1 h: ]: p* d" E
下列哪项是一个春天的蔬菜类似于菠菜?
/ ^" z+ `: r* o& bA:Sorrel. 酢浆草。# u% c3 ]/ d. D
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:4 u- y# f2 f) a& d( [8 O5 l" ?
哪位厨师最早带来高水准浮夸的美食
% ]1 d# S( c& u1 lAAntonin Carême 人名 安东尼·卡罗美
% R$ B8 `) f& D. J9 ?2 s4 G8 c  `0 j# ~; }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; `% d- }* |$ s' p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 ]" ]+ v3 w/ JA:Cast-iron stoves         壁炉! d* k* [: @6 K6 o  e3 z" ]+ r
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:: e9 r9 g! N7 s+ i0 u% J
法国术语,用来描述roundsman,或摇摆厨师是:& H8 x- A% j: k8 I, T5 I
A:Tournant   图尔南! G5 i/ P% r1 h- q: j! v

# Y7 z3 V4 J0 ?1 N% j29.Another term for the wine steward is:
1 y/ g+ w& A- _* a2 S葡萄酒侍酒师的另一个术语是:
1 x. Z- h) I8 ]* U: u1 q; r# Q8 ~A: Sommelier 侍酒师) P# A4 b% D$ d+ Z1 X! k$ u- [" n

+ C! Y0 w  B, \! y7 \. w4 m/ `30.Molds, yeasts and fungi are examples of a:
9 _" _+ M: C8 {% B: p5 n1 t3 g. E霉菌,酵母菌和真菌是一个神马例子% s1 _( X3 L& B& g
A:Biological hazard 生物危害2 w7 F! s. \% d/ s1 c+ x

1 e  L: Y0 V. t+ C: u: m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ D' P9 X5 c3 L0 G2 [- h
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 i& v8 @0 H8 }, eA:40° and 140°F (4–60°C)     4-60度
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' N4 g# }3 H9 K4 A, V32.All bacteria need the following for survival:6 u/ ?( v$ Z# y( k2 O' }
所有细菌生存需要以下哪些内容:4 N8 W8 w( Z& Z/ y. l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 {9 ]/ ~8 q3 q  w. [( l5 n

) f! h5 u& J& p- G33.Which of the following correctly represent critical control points in a HACCP system?
. N& \8 C# w7 A; t以下哪项正确表示了HACCP体系的关键控制点?
- [; k$ v' |$ ]$ S* K6 nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 M' x. \  n& K( G3 F" M. [- q食谱,接收,储存,准备,烹饪,保温,冷却,再加热' Y6 t: B( |( b$ y3 J
) K$ K' l3 m7 x" u+ F- Q* m
34.Which of the following is not an example of a carbohydrate?' N9 O/ _: p9 d4 ]# X
下列哪一个不是碳水化合物的例子?( H( _. x  _# {3 D* W# B2 ~! p
A:Essential nutrients 必需的营养物质2 _( t7 M( Q# ^  y  \

1 z# ?2 a6 Q0 L9 B35.The process by which a liquid fat is made solid is called:
6 x; X; o  _5 F# a: I" d1 U# D液体脂肪做成固体这个过程叫什么  e/ r' G0 T1 {2 `. g1 h( Y' A$ T# h
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
5 |+ w& ~) q2 V! k5 p  ]0 M下列哪项不是脂肪替代品的一个例子
" f. x9 n* x- n7 ^) o5 J( ~A:Acesulfame K  安赛蜜K表
/ E. e7 T! `4 j& Y( E) x8 n5 x3 `+ N) K
37.Health Canada requires that a product labelled "fat free" contain:
( ^- C4 M: u! r/ b2 ?加拿大卫生部要求的产品标有“不含脂肪“包括:" y" x2 z2 j1 Z6 \) P6 m' K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ n" K2 v3 q, _" `
4 i5 p: p# U/ n4 j! z38.Which of the following is not a problem associated with converting recipes?
" X* t4 B  |3 m* _2 H6 C1 b下列哪项是不相关联的转换配方问题?
0 z5 W3 Y- D) iA:Unit cost 单位成本5 J3 N+ j' i. ?
8 C9 a. N" p1 d
39.The condition or cost of an item as it is purchased from the supplier is called:
; G1 u* _; Y7 o  ]. p6 F& L! Q; j从供应商采购的物品的品质或成本叫什么
5 u) c9 |6 x: N6 NA:As-purchased cost 购买的费用3 t4 C% x4 H  I5 L

; U$ V# O3 b5 X3 l' N0 G9 s40.The amount of stock necessary to cover operating needs between deliveries is known as:1 H8 J0 H: T/ `/ P. c7 J: V( Y
在新货到来之前用于日常所求的必要库存量叫什么8 T4 h2 T  Q3 Q& t2 v1 ]) Q" M8 ?
A:Parstock 基本日常最低库存
# d) `+ i, _; u
( p9 m3 D0 T% ]41.Which of the following abbreviations is used to describe the proper rotation of stock?' p/ @0 O1 E: p2 R' p# G
下面那个缩写是用来表明正常库存流程?/ r2 U; K; }% l; r
A:FIFO=FIRST IN FIRST OUT 先进先出2 Q5 Q; z) G1 z

9 T. d+ l5 R4 n7 V# y42.Which of the following knives is used to turn vegetables?  `, z% A" L' [3 n5 Z
下面的那把刀是用来打开蔬菜吗?0 R( e/ C" {( ]2 ?! `
A:Bird's beak knife   鸟嘴刀. h# C8 ^9 A* O7 e' S4 M/ W0 l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& E6 O8 U7 g( O* u1 O
& m9 k9 p: e  {
43.What is an instant-read thermometer best used for?
$ z! ~9 Q: Z+ N% R8 }. ^即时读温度计最好用于那方面?# s7 V9 o) u: V" ~3 x# Q( P
A:Checking the internal temperature of a roast 检查被考物品的内部温度; u# i9 C+ k3 z  O1 K
8 o0 _8 F1 n) y- X( Q; T/ ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ o( Y4 l0 l; U. A; e下列哪些金属材料受热均匀,通常用在铁板而且非常重( P2 _% ?5 _% U! ^
A:Cast iron 铸铁
$ A3 v6 V5 {% k  t
: z: \3 D/ s4 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% a/ H) m) w# R/ v哪件装备下面有一个可移动的碗和一个S形叶片?8 w: L5 l( y* E+ W  N
A:Food processor 食品加工机
1 Y1 Y- O% |- W7 bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?7 ^3 |$ u" F  I: \; T4 G0 A
下列哪项不是用刀的安全规则?8 `" t& E# f; @, K' h' J% Y  i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 E  {+ o1 d1 B' R9 ?5 V( R

# g; u' X: i# {8 h- |" ?3 N/ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, `5 H* M8 D" C/ _0 r# j1 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" G/ e' a) B% QA:RondellES
. ?9 U; s+ {% n% m- Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; T$ p% F' T; I  q! p( q& ?

  L2 I$ }* u# K/ L. i48.Which of the following is a diced cut used to garnish soups?
; m# F; i1 {0 \5 U1 v下列哪项是切成小方块用于汤的装饰?
, W( ]6 T  J# aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. c1 R* `& m& ~+ @% a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" S1 O, Y  o3 J* D4 B1 C; p4 N
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!!——$ M, G% v0 q- K
A:Gaufrette
6 S/ o/ W9 m4 ]+ Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: C7 w0 t" W; b; imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- Y  X0 ^2 L0 v( _; c1 T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 z7 o; \" H3 }& j6 y# d+ t/ \4 b
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)* v2 c* ^- m1 T0 U6 N
A:Cilantro 胡荽叶 香菜
2 R- D4 Y! h) I0 B0 h* j; K* I- Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 I2 s6 s0 \# ~+ j4 }) c0 T! |5 |60.Allspice is made from:8 @( L& v& F7 y/ Q
多香果,  多香果香料是什么4 x' ^  V2 X) c- j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 L$ }: s* p- H9 M# e& ~* GA:A dried berry 干浆果, m- n3 D& N1 t4 A; S" H' G
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61.Which of the following are used to make a sachet d'épices?. G$ z, i; W0 H9 k% ?1 h3 }- }
下列哪些是用来做香包德épices?
/ P: ?4 |8 b- G( k# W& @3 @http://www.sachetcatering.com/
( ]( R1 Y9 v) xA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 p5 m3 Y# z, x' x, i7 O* n

7 [- z7 P# N7 e+ t& u* s62.Which of the following condiments are not soy based?
1 x+ V7 Q9 B  f0 i" G+ x下列哪项不是酱油调味品的?
/ _" C9 Q$ h: P8 I0 D4 r6 J9 M( dA:Wasabi 日本辣根
; ^% E' z1 O( |7 `# W' V0 w: W6 ?. L0 v- R' ^3 y( }; u7 q- R6 N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 s9 Z6 H/ r, Q% h
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:
, A' w' c( y& y3 FA:Pasteurization  巴氏杀菌
* p2 L; c' S0 x" J- v7 @( q
& Z" D' W3 {4 l5 h) A* [64.Which of the following steps is not the correct procedure for whipping egg whites?1 H, j! c! e" V# k8 d9 ^
下列哪个步骤是不是正确的蛋清搅打程序?1 N, n8 ~. b4 [  S) h
A:Allow to rest before use. 允许休息后方可使用。& |5 T! U% ~; p/ J: B) f! l) E

( A6 c0 Q# Z, y( W65.The weight of a large egg is between:一个大鸡蛋重量介于:. v# L0 z: L8 s* M
A:56g and 63g 56克和63克9 h$ U( x) H* W- t3 Z

! K* n: T- e0 T- ?66.Evaporated milk is a concentrated milk that is produced by removing, |. d, I4 w2 f+ a* Q# l0 c
炼乳是一种浓缩牛奶 是去除什么做的$ p& `# e! }) ~$ x; Z8 ^1 P
A:60% of the water 60%的水4 n. _) l% v2 b  S4 h% Q

& o% `. x' b) |: w7 ~67.A method of cooking that transfers heat through a liquid or gas is:
) x4 G+ @8 v+ a' |+ L4 z7 C( N一种烹饪方法,通过转移液体或气体是:
- ~1 q7 f' }' \1 U/ m+ w; lA:Convection 对流8 T4 ^, t, u/ n2 s8 V

0 Z! W, D6 s& h" K% g# K68.The cooking of starches is known as  烹调的淀粉被称为! f- J5 Y( U% p2 k( D
A:Gelatinization 糊化
9 _; w1 ~9 E4 Q2 H+ {
) p9 M; j+ U! K  S9 U! p8 z' g; ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( M  I$ y2 s( S$ Q* U& z
A:Braising 烤
: h- S, m: P5 f! @. k) p: s2 U6 v/ A! T2 v4 E9 L8 D4 K# h
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:5 f7 B' G3 \$ ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; v5 A  C* i. }# w; z! L. D6 F3 i0 J
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
( i  S7 [3 u$ q2 {5 P( r( |' SA:Fumet 原汁/ R, B& m" Q( ~& w$ r4 }4 `
6 u( |" }. W  Y. N
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) o) }6 D; z3 `3 t1 F7 B+ `7 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" d& k- [: {7 G+ M8 p) ?3 o
1 a2 G$ {4 k! d
73.Which of the following is a principle not used in stock making?
# n% S$ l. g4 H下列哪一项不是用于制造高汤(低汤)的原则?
% N* P$ d+ o/ oA:Start the stock in hot water.开始在热水中操作6 S$ ^) H1 y/ c% y+ U% r

; B7 o) {* z! E3 ]. F74.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
3 `( Q% d* t" B5 bA:Remouillage 法语熬汤( }/ Z8 X! R, X+ ?
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