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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。
- G! q% c# J; _, ]* L0 F# r& v: N/ }# k, \- n2 ^
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。+ J/ c1 A9 x( A0 W, }, B, N
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6 y4 A4 M2 J' g3 b2 f0 w/ Q& q5 D; s
1.Which of the following methods should be used to determine doneness in a New York steak?' j( R. g% h: Y6 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)
+ {. v: |/ {, O* v' S' y2 jA: pressure touch. 压力触摸" h" H6 |4 |8 Q" s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# z. y3 ~5 ^. z2 r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
1 |/ ?) a/ |, E- tA: acid  食用酸- U5 |( R5 B# h7 D
3.Vegetables are major sources of which of the following nutrients?" f4 [4 W# |! U7 p2 O
蔬菜中包含的主要营养有哪些8 r+ a8 [5 r! `& A
A:vitamins and minerals. 维生素和矿物质。
8 H- Z' I* {3 A4 _6 J4 K8 G" w) F4.Cauliflower is commonly served with
$ g: ~. D+ A9 E5 T6 q. y$ r+ n花椰菜(菜花)最常见和那种酱汁搭配" y: f' z7 ?! H2 p9 ^8 N
A:Mornay sauce. 奶油蛋黄沙司5 V+ E% {3 E. v, A3 @
5.Which combinations of products are found in pie dough?# e2 f) v  e- t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# d! O4 P: }4 ]  b# vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ ^; r( e% w( l* H; p6 N, v
6The French term for mussels is 法国语青口(海红)叫什么% R8 J0 A8 g$ }" b& a3 u
A:moules.法语青口,海红
/ g, s- ^8 c( O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) m0 \/ V) }, vA:faintly fishy. 稍微有点似鱼味0 C. K  s0 U7 ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; x& o  i0 F/ sA:2 days. 2天
! ~2 R; d; T2 v$ k6 w9.What are the principle ingredients in ratatouille? 4 E8 }4 P/ h/ s# v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* B" {. e. X0 Y4 V: `1 F& E
A:Zucchini, eggplant, green peppers, onions and tomatoes
8 f. _! G: K8 P5 [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! B2 E" ~# K' i! x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 A3 u4 I: L% a7 K* [
A:cook food in quantities that will be used up within 20 to 30 minutes.& t: ]; D" T; J6 e, ^0 a" s
大批量烹煮食物要在20到30分钟内
) p$ ~$ B" o1 n( I11.What person has the authority to issue a Health Permit?" w" K% y1 y; C' w' w
谁有资格颁发健康证(卫生证)。/ J' a7 E# u2 }/ ]; R/ e1 T, z
A:Medical Health Officer.
' h: K  g' u8 ]5 J2 L. o. l& g医疗卫生官员。
3 @/ Q/ w8 G* G1 ~3 d# L+ ~12.For what period of time is the health permit valid?* C! O7 G+ `: u6 d8 \6 D
健康证的有效时间是多久?; W4 `8 G$ r# |' o9 _" d& H6 k: o$ Y
A:12 months.12个月# D7 j& M5 `5 X4 u8 [. l, t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ t/ }1 w' |) q- K' t7 Y" s$ M
在食物和饮料准备区,通风系统换气的标准时什么2 i" t3 W* [  a
A:08 times each hour. 每小时8次% P0 M) i; t( E& y* G! Q4 g8 U
14。The minimum temperature for manual dishwashing in the wash sink is6 A& |2 U1 Z5 o8 w' D6 F5 }. B
手工洗碗,洗碗池的水温最低多少度?
& N% G- W. ^9 e9 z  [A:110 degrees F (43 degrees C). 43度
+ Y8 i6 O$ h5 {  Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( K; G! J, F  U& I4 ], ^# l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ ?; P  Y2 g4 t2 A* _
A:180 degrees F (82 degrees C).  82度0 }5 {. b/ [3 j7 N
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ V3 r& [5 I  Q6 Q7 w( m* H$ ~$ r6 }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 ?5 ~* c0 l# O% ^+ R1 g' Y* q
A:en papillote.  法语自己理解9 S" |! X' u" |
17。Wing or Club is considered a* U+ M' M7 i) Z- N3 B! P# l) a8 p0 A
翼和CLUB 被看做是一种...
. U. ^4 J+ a" v8 i- x- ?A:Bone- In Cut     带骨切
- A2 R6 {0 p! N$ E! b18。New York is considered a   纽约牛扒被看做是一种& M7 D5 H3 P) ]# o
A:Boneless Cut     无骨切
0 n$ J" H0 n# q2 b( H" E19.In general, a court bouillon for freshwater fish will contain4 e/ f: j& e9 f0 @; B- g; t; n
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
( f9 p8 F9 r, e6 ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 _) Q# w+ |& q5 v9 A和做海水鱼同样数量的调味料和香料9 N9 r) ]' l. I$ e& y
20.Anise is very similar in flavor and appearance to! V: Y% H8 X- V$ e* F; b4 d
八角和下面的那种原料有相同的味道
0 R: L9 @. _4 y* h4 eA:fennel  茴香
7 u. W9 b! v" |2 [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: e$ [. L3 f/ B, _7 O( Y
下面那种原料更像大葱且有平面的叶子$ P1 E  b' b7 i: Q5 N5 [
A LEEKS  似蒜葱 (这边人叫京葱)
) A/ ^$ A+ G" [" _, u4 f22.Which of the following cutting shapes refers to a small dice
8 ^  `1 D* L9 d4 P下面那种刀切形状指的是很小的粒(末)* h( o' R, J, ?- b; \+ `9 d( I6 I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 u! e1 F" Y7 \2 I
23.Oil is added to the water for boiling pasta in order to3 g( b. E" H6 L
向煮沸的pasta (意大利空心粉 )中加油是为了& f6 n& g* c" j4 \: R) ]" L* U
A:prevent the pasta from sticking and to minimize foaming action.
: x/ m9 {$ _; c$ K4 Q1 Q防止面条黏合并降低发泡。, }/ g0 [3 `. i( m* D+ Q* e
24.Which pasta dish features pine nuts and basil?8 L: V  n* e3 Y& y4 J
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. d& h* g+ q- \! }$ [A:Pesto.一种绿色的意大利面酱
: w0 K6 l, J$ \- y. c& Chttp://www.tianya.cn/techforum/content/96/563836.shtml. {2 ^! V6 g: S/ u6 I
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25.Which of the following is a spring vegetable similar to spinach?
  q. K' R+ V4 M, [9 X下列哪项是一个春天的蔬菜类似于菠菜?0 H) D. v) A9 s. F, S) j
A:Sorrel. 酢浆草。5 W& B+ c& |. |$ k* 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?
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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:& x1 h0 I, R. T, l
哪位厨师最早带来高水准浮夸的美食! |7 X6 T2 t$ v: L# H" k
AAntonin Carême 人名 安东尼·卡罗美
, \: \5 u4 L3 t9 y" D6 S( ]* H# H
# P6 v5 [( |$ X/ G" m1 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  b0 S& \, q& M9 e  L% L; 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 。
5 p( D# h3 U0 |4 F0 o& w$ ?A:Cast-iron stoves         壁炉% \& f& C* o+ O) \/ P! \; f8 O
http://www.usstove.com/products.php?id=6
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9 m) {7 M- N0 \3 _28.The French term used to describe the roundsman, or swing cook, is:
. u+ f! G) |/ d1 Q法国术语,用来描述roundsman,或摇摆厨师是:3 F  H7 r7 n. J6 X# o  e
A:Tournant   图尔南
9 x* L7 T2 t" {* E0 X# G( l% M* Q0 G& k" F5 {% @7 C
29.Another term for the wine steward is:. J$ o, P3 A: z, \$ Z
葡萄酒侍酒师的另一个术语是:
# b, e, C/ J8 s" S0 D4 wA: Sommelier 侍酒师
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. z4 ~/ U9 B5 H; s8 w' f# D0 N) W30.Molds, yeasts and fungi are examples of a:4 p4 R5 i5 M+ B( w% c
霉菌,酵母菌和真菌是一个神马例子$ ]% L, X' C- G' @/ r, c
A:Biological hazard 生物危害* w9 H% K$ ~/ S
) H2 s& `: x  N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* y# Z( C% L$ x8 O/ o
根据加拿大食品检验局,食品的危险温度区在多少之间:) [2 Q, p" t9 D% C( c, u; f
A:40° and 140°F (4–60°C)     4-60度
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# s5 }0 L) d9 @! F32.All bacteria need the following for survival:  D* s! k6 q- p4 m: q& f
所有细菌生存需要以下哪些内容:2 J: F& u4 y& v! x9 r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; \4 l; ?( b2 U
- A  K$ q; _) T8 @6 Y33.Which of the following correctly represent critical control points in a HACCP system?
7 a: n% m( N5 x( O$ n& [& ~以下哪项正确表示了HACCP体系的关键控制点?
) |# Q4 a0 R& B. e) Q9 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( `3 J! t, M( R/ }食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ o) k& q, B0 \# m' {0 Q! d

" i# Y1 t1 N  @7 h( O& e34.Which of the following is not an example of a carbohydrate?" C( F$ [9 j6 F6 i7 f
下列哪一个不是碳水化合物的例子?
7 z+ ?  D" E$ X, Z. VA:Essential nutrients 必需的营养物质, V8 R/ W5 P9 T* u4 W: T
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35.The process by which a liquid fat is made solid is called:
/ r; A! z! Q' `, F7 S液体脂肪做成固体这个过程叫什么/ Z# k! n3 W. u
A:Hydrogenation  氢化; v  \4 i8 m1 u  H. \+ A
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36.Which of the following is not an example of a fat substitute?$ o3 N' H% E# \: a$ j
下列哪项不是脂肪替代品的一个例子1 x1 T0 ^5 F9 V! Q4 f: k' z
A:Acesulfame K  安赛蜜K表  N. I1 ?. b+ N" u( ?4 L& G/ s

9 v: `' x  E9 e4 s2 `, N37.Health Canada requires that a product labelled "fat free" contain:6 X. G1 i0 ^8 R: r: D) Q' G1 c9 h
加拿大卫生部要求的产品标有“不含脂肪“包括:5 `$ h. Z4 J4 h, V- b8 D& ]% Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, B  {$ m" t- [; o3 b- N, {
( M" |) Z( Z; `$ @38.Which of the following is not a problem associated with converting recipes?
% C' A; D0 f3 r: C下列哪项是不相关联的转换配方问题?
; f; ?; \  {0 `1 j4 v1 v: GA:Unit cost 单位成本
# R  O+ F& s" q/ i* ]: p* P3 ~' Y5 U1 u
39.The condition or cost of an item as it is purchased from the supplier is called:+ J" ?1 L4 a" ?: z
从供应商采购的物品的品质或成本叫什么# S; _' V+ V+ x2 i
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 e2 Y) J/ Q$ K, }0 O$ R# ~) B! |
在新货到来之前用于日常所求的必要库存量叫什么9 J: k# \% Q* \# q6 _# b2 E4 E
A:Parstock 基本日常最低库存
, r* j/ c2 x. F/ r- y8 R, q. ~' U2 l* A7 F0 M7 S& l, T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ D3 l6 u! D! k3 q1 ^5 I8 Q下面那个缩写是用来表明正常库存流程?6 P! o. J6 l' q2 T; |1 b
A:FIFO=FIRST IN FIRST OUT 先进先出
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* `+ J* v8 n$ I; Y42.Which of the following knives is used to turn vegetables?
: K& ^- m- w# {下面的那把刀是用来打开蔬菜吗?
) M$ z9 N/ y6 M  pA:Bird's beak knife   鸟嘴刀8 R/ a5 g% d9 L$ \/ Y0 U" q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, t( @2 [# H5 Y& @% p0 o43.What is an instant-read thermometer best used for?
- c7 z5 n/ O8 V, s即时读温度计最好用于那方面?
% o  y* w6 H2 BA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, l1 @$ \1 ?9 h/ F; O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' T' I: L0 E; H2 v. J( Q* p下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 j: v. x2 s5 K4 c2 K4 _- rA:Cast iron 铸铁3 ?- C. Q# D4 x, U: _% M
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 U& K9 C; v2 a
哪件装备下面有一个可移动的碗和一个S形叶片?
( W* C$ n$ B8 x' ^0 H7 Q& rA:Food processor 食品加工机
% M+ y% j/ ~9 Ghttp://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?8 c  O6 a$ K2 P4 p' _4 c1 z  ~
下列哪项不是用刀的安全规则?8 k4 L/ e; y( D) o% d1 h, B2 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, ]7 C; D& ?$ y: m- S& t* Z: v3 P% W" A
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 D$ \: D) }! i7 ]" y1 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 x2 U+ v( \1 G8 N8 T% j4 @2 D. B
A:RondellES
% J( V% s7 ^9 X4 L! q% fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 W9 z5 ^& b5 f: ?" X
( I3 H4 m2 _" m1 L, {
48.Which of the following is a diced cut used to garnish soups?' h4 }! ]1 }( M) W; H! N
下列哪项是切成小方块用于汤的装饰?3 W: X0 ]) b/ ]+ L
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* Z* i8 A8 v0 I/ |: d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* T7 d* E: \/ |7 Z6 S, F( B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!!——6 H& g! J! o; C" S4 i' r
A:Gaufrette 2 h( Z6 A( V- I$ Q; t+ [* L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 A; y% f7 |0 f: ^6 hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  v, V4 b8 R( Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) k6 j2 [5 j! a/ D. m4 B0 t; o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, F5 \( N" K& c
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)% P( T- M( O0 c, z; h5 K
A:Cilantro 胡荽叶 香菜
# O& m9 ~+ d' J. W8 G0 s4 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 ?$ p3 J% \0 t9 U, X2 M! H
" x, L" h! D; M4 K  W3 v$ m  E60.Allspice is made from:( o' b3 O7 A9 A' Q  {3 J
多香果,  多香果香料是什么( h8 _( n0 w0 u& b# e* Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ n( N" n" C! F, W% Z! K* V
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?* f, g# M3 h& |6 W& J3 I% [+ h1 r- I
下列哪些是用来做香包德épices?
6 _( Y6 d4 `3 i7 ~http://www.sachetcatering.com/$ f+ |! N. z- A, j9 z* m; g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 Z7 ]* M( D$ r7 J

& p8 k& N' W- R6 I# T+ p* X, O  z62.Which of the following condiments are not soy based?$ j/ o. g$ \3 j5 u5 G" J
下列哪项不是酱油调味品的?/ s( ^& x2 c4 ?6 B3 p: Z
A:Wasabi 日本辣根; V3 l' m/ ?1 c* \
1 u: e! K- r) ?1 a  |; k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! C& Z. s$ z: g& z; [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:& c1 w- B* G4 c' }9 o
A:Pasteurization  巴氏杀菌
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3 r: E) N: J: [. X64.Which of the following steps is not the correct procedure for whipping egg whites?9 J: [' D/ }2 l$ A- b" V
下列哪个步骤是不是正确的蛋清搅打程序?* J$ c5 `9 P& R+ z, R
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:, v0 f  V2 x; }9 V* Z% O
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: P. R: l3 M/ i- B' a' S  r: Y炼乳是一种浓缩牛奶 是去除什么做的7 Z- k+ \6 Y6 y% Q
A:60% of the water 60%的水5 D" c7 B4 I5 m; b) }
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67.A method of cooking that transfers heat through a liquid or gas is:
2 B5 m2 U! i; M' W6 T一种烹饪方法,通过转移液体或气体是:
* x# i$ x7 H4 ?- {: u& u: HA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为* F- ^# H3 J3 t' f- u& q. D
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  t, @9 K$ [6 K9 P1 _A:Braising 烤  a7 `. [' _1 R' C, @% N3 J* S
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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:
" r: F( ^6 L8 e6 Z* MA: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( v7 n$ S: ^) A, f
A:Fumet 原汁; q' O; J6 H+ o4 a

0 F, M3 O/ m. M) D. v2 R72.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! I  I. ?1 z8 T" D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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  d+ O& M" v% {) R2 o73.Which of the following is a principle not used in stock making?
# l# m7 ?8 e. I下列哪一项不是用于制造高汤(低汤)的原则?
5 W4 V/ }- D) H& y3 c" Q# gA:Start the stock in hot water.开始在热水中操作
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% G0 G% {4 J0 P" q" G' f4 C9 X74.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
6 j0 Q7 y+ O  m8 _% qA:Remouillage 法语熬汤
9 s' E8 F6 ~7 w( V4 hhttp://www.haibao.cn/blog/post/176242.htm
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