埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8067|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
" h6 R: B0 W0 [3 Z% i! Q
3 L6 y0 k* p  g  H) Y: 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。
! T1 U2 o8 @" m1 S. y& ~2 W+ {另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
大型搬家
鲜花(33) 鸡蛋(0)
 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
2 v3 E5 x  H0 M7 {2 g- i" L1.Which of the following methods should be used to determine doneness in a New York steak?
- V! @% d) N$ X4 u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)9 U9 i( D; J8 h& y  d
A: pressure touch. 压力触摸% \) P* ~# X3 ]: H/ E5 J) @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 ]1 @# I( r' j- e# U* i  i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! D# ^) Q: C8 X( q
A: acid  食用酸! L8 O+ }8 Y0 Q( X) H2 f  P* s
3.Vegetables are major sources of which of the following nutrients?
! G7 z# @. w7 b5 w蔬菜中包含的主要营养有哪些7 @& f$ s  C4 @  {7 c
A:vitamins and minerals. 维生素和矿物质。: g, P1 b( P$ v8 a- P# J, A2 ?
4.Cauliflower is commonly served with: w: {+ F  D8 c) s6 E/ W
花椰菜(菜花)最常见和那种酱汁搭配
- H1 r6 o" m% D" ZA:Mornay sauce. 奶油蛋黄沙司7 R$ Z# G" M) P! p- W2 W
5.Which combinations of products are found in pie dough?
( p+ a3 X' Z( D0 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??)5 Q% q5 E- F% h+ Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 G' T* }9 l+ b& L* j4 u6The French term for mussels is 法国语青口(海红)叫什么
8 x4 u! Z2 X( E' x8 d4 y. F6 |. g1 eA:moules.法语青口,海红
& D4 z/ x% ], y% e) i- j8 X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# U, K0 E! ]. G4 {6 T7 G% K
A:faintly fishy. 稍微有点似鱼味
- ~9 P5 q5 |& y% N! b: ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" E9 t/ }0 b  N8 u
A:2 days. 2天% Y% e. Q4 ]# B8 W: ?. C2 K
9.What are the principle ingredients in ratatouille?
, h* K  r, k9 [- s' c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 W  \' }; T9 @8 Q3 M
A:Zucchini, eggplant, green peppers, onions and tomatoes
. M0 [, d  t" ]7 x: M& d% c西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 n& I2 [- |; A1 r+ |% J/ w% C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 P5 B8 b$ c1 i1 v/ S5 ?3 \/ ?3 M
A:cook food in quantities that will be used up within 20 to 30 minutes.& A* S0 L+ i. t# K, S7 H6 ?
大批量烹煮食物要在20到30分钟内% O3 J7 M1 G: N5 i
11.What person has the authority to issue a Health Permit?
( `2 ^( ?) p. l谁有资格颁发健康证(卫生证)。) g' U* [/ _9 @
A:Medical Health Officer.
+ c! W/ q! W% D0 m8 M6 w医疗卫生官员。
& R& ?. a9 s, B% k' q12.For what period of time is the health permit valid?
" K9 x/ F1 s: C/ x' L5 ?健康证的有效时间是多久?
, s5 H6 B/ R$ _+ u; dA:12 months.12个月
5 w2 m% m- \& n6 ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 v3 |; `# E1 Z" M
在食物和饮料准备区,通风系统换气的标准时什么
3 [6 \7 E4 }& d2 p5 M- }A:08 times each hour. 每小时8次
8 r- r  d* q! ]14。The minimum temperature for manual dishwashing in the wash sink is
8 o+ v' M, P- A; y手工洗碗,洗碗池的水温最低多少度?
8 W) @" N/ u1 Q- |' @A:110 degrees F (43 degrees C). 43度
% r. r7 T. b4 W$ p! M2 ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' F1 V0 x1 D  g$ Q3 ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( i, t; c, @" b0 e" [A:180 degrees F (82 degrees C).  82度& ~. k4 D0 J+ i7 L3 J7 V
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) F. w; H, G; V& U' r8 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 z$ E$ I8 O! |2 K  A. m& jA:en papillote.  法语自己理解9 U% _7 b' `4 H7 w  R2 _
17。Wing or Club is considered a0 o4 |' g; X7 A4 s+ j
翼和CLUB 被看做是一种...+ \1 c. k. F3 [7 K) y; t
A:Bone- In Cut     带骨切% l7 P: _& w' G+ R
18。New York is considered a   纽约牛扒被看做是一种
- Y1 a1 d7 x# x7 _% CA:Boneless Cut     无骨切
' e" p+ G; {+ e( h19.In general, a court bouillon for freshwater fish will contain8 z8 m3 p9 {& M5 v0 [
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
0 @: x& P4 J& M$ y$ CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 a' u" D" J3 B7 ~# U' o0 g和做海水鱼同样数量的调味料和香料3 L! a* e8 Q  R' x
20.Anise is very similar in flavor and appearance to
0 C. C  N. y: Q: ~8 }八角和下面的那种原料有相同的味道1 w1 N; L" _+ x8 k# b8 b: v
A:fennel  茴香
) K" M' D0 P) d6 j9 k) M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 s9 [. ^. ]: _. Y1 W) w( ]5 x" J
下面那种原料更像大葱且有平面的叶子' F8 W: E; q+ p& T  l6 D" O$ ?: F
A LEEKS  似蒜葱 (这边人叫京葱)
& ~1 d' i4 T# |22.Which of the following cutting shapes refers to a small dice& d9 [* r$ s( r& |* q1 w
下面那种刀切形状指的是很小的粒(末)
' ~* l7 o" `, X/ tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 l, T, y8 \( ^  t23.Oil is added to the water for boiling pasta in order to
7 Q$ r- G. V4 C. {" D向煮沸的pasta (意大利空心粉 )中加油是为了
0 p* @; t! j/ k2 t, @/ n- r. ?! EA:prevent the pasta from sticking and to minimize foaming action.3 n# o* c% K% N9 z5 q
防止面条黏合并降低发泡。
) Q/ ]2 ]# t" y' X, ~24.Which pasta dish features pine nuts and basil?5 E; v% u( a8 g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" k9 u- ~3 {' l) g% JA:Pesto.一种绿色的意大利面酱
8 |$ d. Q' ^- Ehttp://www.tianya.cn/techforum/content/96/563836.shtml$ Y, d! @3 {0 O  r, V& m$ w
1 V( {( X/ I% X" n  ^
25.Which of the following is a spring vegetable similar to spinach?0 l' v: l& y) |) ]* j+ B
下列哪项是一个春天的蔬菜类似于菠菜?1 Q# i8 V' L: m" e
A:Sorrel. 酢浆草。7 }% b, X% D! O1 R
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:
" S4 N7 u) l3 Q5 z% L' C( l哪位厨师最早带来高水准浮夸的美食
1 j, J. M( U, b/ |& ~- pAAntonin Carême 人名 安东尼·卡罗美
" H- B; \' q3 o+ }5 t9 p. X( i: t2 t$ U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 S2 u, r$ O6 x$ N6 f- O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 i: ]: C( o6 e4 @/ R: z! bA:Cast-iron stoves         壁炉4 j9 G7 G- s# s9 [
http://www.usstove.com/products.php?id=6
0 n$ a; X) n7 @/ G( C3 [
0 W/ P; e# ?+ o& a, x  y28.The French term used to describe the roundsman, or swing cook, is:
! M7 d4 s; Q+ W; c- o( C1 z- C法国术语,用来描述roundsman,或摇摆厨师是:3 r3 [$ a0 p1 i) N
A:Tournant   图尔南
8 {3 ?3 A* ]- `+ q8 t, U) D, i  E  v7 Q) r
29.Another term for the wine steward is:
. n$ [( [: }3 a" P* d& J- T葡萄酒侍酒师的另一个术语是:
( j1 {& l7 M/ SA: Sommelier 侍酒师+ ]7 S) z9 g8 z( t5 }7 |

/ Y! l( M1 S- d# ?# U30.Molds, yeasts and fungi are examples of a:
9 O' z1 H/ @( e' B- P霉菌,酵母菌和真菌是一个神马例子
' C  ]6 I, S$ I; MA:Biological hazard 生物危害' o5 w' ]( D5 X/ A

8 o  d3 z8 H. W1 I0 u: i1 j3 J) v  B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 A3 h3 n' V' X3 T5 n根据加拿大食品检验局,食品的危险温度区在多少之间:
( S. f: q1 [% ^4 W8 XA:40° and 140°F (4–60°C)     4-60度
/ k# i5 R6 t2 B: H7 }/ H* V+ _# j$ w8 F( `0 @+ C
32.All bacteria need the following for survival:
: A- I% e8 B/ r/ f" `* n: }所有细菌生存需要以下哪些内容:
, f; m9 K9 n" FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. R8 ]! R6 H' F; F1 \+ e3 Z
" f' D  U1 W& V1 L6 b33.Which of the following correctly represent critical control points in a HACCP system?
# p$ f3 D2 V& s  D" `- n以下哪项正确表示了HACCP体系的关键控制点?$ K$ D" `2 H# [0 S% i" ~1 v) ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) n+ d* Z. x9 z- L+ Q- N食谱,接收,储存,准备,烹饪,保温,冷却,再加热& P! Q: Q0 U; E) M0 I- N

. B% W5 Y/ V$ N- I. k& x2 v9 B34.Which of the following is not an example of a carbohydrate?3 l( W) a6 P/ M' O
下列哪一个不是碳水化合物的例子?
1 J& p! O# c& B( e5 aA:Essential nutrients 必需的营养物质
* z. u0 I2 d+ t& W  B" ~2 o7 w- o( ]* g
35.The process by which a liquid fat is made solid is called:
+ I7 r0 T# S( M7 u液体脂肪做成固体这个过程叫什么
  u& s% q+ M4 tA:Hydrogenation  氢化
# d3 C, O* V8 ]5 H9 N3 o- ?5 b, A2 a+ Q1 c8 s% C3 i, Q  h! ]% ]9 i. y
36.Which of the following is not an example of a fat substitute?7 J2 o  D2 q' @0 E3 T7 W6 o: W
下列哪项不是脂肪替代品的一个例子
7 [* a6 Z9 n8 K, `# o% E: {A:Acesulfame K  安赛蜜K表
4 R% i* P4 }; e
  ?1 o- l9 T. q" p8 V! w" X8 Y37.Health Canada requires that a product labelled "fat free" contain:6 J7 w( F3 u9 v+ ]* v6 H
加拿大卫生部要求的产品标有“不含脂肪“包括:8 v8 \; Q5 n" ?  C3 ]% ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* y! R+ |7 P& h# r
1 ?! d2 \, N3 G( @+ B
38.Which of the following is not a problem associated with converting recipes?
) F7 t  s4 n# z/ x6 Q$ L, T5 u下列哪项是不相关联的转换配方问题?
) q* {5 T- R- a8 L, X2 X* @4 `A:Unit cost 单位成本/ G* r9 W5 ^9 a9 q$ Z. h

$ O/ f8 U# L# _4 S3 ]7 {39.The condition or cost of an item as it is purchased from the supplier is called:
! S% ?3 z* _$ `- g  C从供应商采购的物品的品质或成本叫什么
& v" u6 v$ m% P% O( d5 U" }A:As-purchased cost 购买的费用
) K& L5 n; m+ s( i- y4 T% O4 {
- l: D, [4 r8 C* t, `/ W: ^40.The amount of stock necessary to cover operating needs between deliveries is known as:8 s8 k: P. A; c5 G
在新货到来之前用于日常所求的必要库存量叫什么
6 i  ~* m& r% O9 M% \A:Parstock 基本日常最低库存; L% U8 v9 K( o
$ L0 o' W' s6 D" U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 V9 s% k* V/ O' J% X8 ~下面那个缩写是用来表明正常库存流程?
2 C2 U6 b4 O, @6 UA:FIFO=FIRST IN FIRST OUT 先进先出
0 w9 H$ N' ~, {+ K1 s
$ v3 R; r- ]/ c42.Which of the following knives is used to turn vegetables?
4 F; Y% [# Q9 W( k7 p下面的那把刀是用来打开蔬菜吗?
* U- Z" m$ q, O6 S1 W- ?A:Bird's beak knife   鸟嘴刀+ s$ F4 m- G" P. G$ \+ q6 B. k, ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 l0 i( ~0 D% c. G4 x) `$ l8 c3 d, ~, C! ]0 Q) k: S
43.What is an instant-read thermometer best used for?
- V- Y! b0 `3 _即时读温度计最好用于那方面?  q4 f# ]: }9 d' }' A& W
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% ]% C9 J: s; _& G: E
4 n( U' r- c  X) G) N* ~7 f/ W5 ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 O. G% ]1 @, a; j/ Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 m7 T: m6 `1 o0 u" vA:Cast iron 铸铁
: o6 Q1 U3 {( P* q: H5 f* s+ C
9 q1 f) D7 k8 u/ I) b1 Q# P+ D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# W, b0 k6 J, c4 P: Z哪件装备下面有一个可移动的碗和一个S形叶片?7 E2 @( w! p) i7 V4 h3 `" A
A:Food processor 食品加工机
1 H4 c7 P1 g& T" e* ?* g( W' _http://www.google.com.hk/search? ... iw=1263&bih=572
$ B# U2 L% D6 O# d% a. T3 G9 f6 V, X; e& O
46.Which of the following is not a rule for knife safety?
( R9 G* T& n/ W0 l$ @4 C- R下列哪项不是用刀的安全规则?+ J' }$ T$ o1 D, q- ?3 m' O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; W4 d! X" R5 I" r

; n' }" c# G6 z6 N$ q  l; l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 T! L+ a* K; |% ^2 u( h9 {  ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) F7 {& f. i& J, G% D3 T$ y+ N: K
A:RondellES - k* I( H$ M) g+ C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 D" G; k9 r9 h  `$ z6 K" a8 x' N3 V+ K1 Y' M0 O- P* X! @
48.Which of the following is a diced cut used to garnish soups?
6 Y. C7 y5 x& v7 J. F/ ~5 q4 O下列哪项是切成小方块用于汤的装饰?5 H6 b, w7 N' B4 a, q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" J( \& d. z8 Y6 t1 `" b8 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! g# u; a" M/ e5 @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$ ]4 x% n" C$ M' P. TA:Gaufrette . k- L5 G6 n3 O  `6 z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# m1 j9 t: }2 B. V9 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: I3 [: E. Z0 Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ l% K- ]; x2 A0 r4 P0 L* `! ^( k5 H7 W% O6 f* x' G' @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 l+ H7 R6 y* |' u$ [! ^
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 O7 ?9 H; O- N* E7 u
A:Cilantro 胡荽叶 香菜
) Z( B6 f- q4 H! c8 thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ ?" S2 W, h4 H3 @! `
+ Q% O' B+ Q8 h( s: T) c60.Allspice is made from:
% [$ s$ `6 j( a+ E5 ? 多香果,  多香果香料是什么" D5 S% H  V$ V* G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ I5 o: G5 j; L9 M9 E3 S% HA:A dried berry 干浆果
: R3 j6 R* _1 b! R1 K' \7 }! n3 F) {7 _+ \2 w3 n3 {  Y
61.Which of the following are used to make a sachet d'épices?3 h3 X9 j2 p- s  c6 P% X  b
下列哪些是用来做香包德épices?
; z4 t% H  ?  h, q1 W, ?& C6 yhttp://www.sachetcatering.com/
$ h8 K% M) c8 H9 C: _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 i; Z0 V# H; @& s
- f; l/ ^) f0 ?: \
62.Which of the following condiments are not soy based?
$ }* }- h* r4 y* m. T1 }8 l5 a下列哪项不是酱油调味品的?+ M7 f$ H" T4 _1 T" l8 x
A:Wasabi 日本辣根
0 v; ^2 T, w. y* e
' `; h$ L. `* C) q# W- ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 q( P( _& i$ e) _" ~
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:
& L  b2 r  s5 y- g7 }A:Pasteurization  巴氏杀菌
# Z3 G. e% C( I/ B/ a1 N
5 \3 i9 v+ }% T5 T% O4 L64.Which of the following steps is not the correct procedure for whipping egg whites?4 Q& G3 Q4 \- H7 _
下列哪个步骤是不是正确的蛋清搅打程序?+ [: a0 ~: K' s5 P$ m% U  w
A:Allow to rest before use. 允许休息后方可使用。2 p1 Y6 P+ b2 G0 s3 ^# b
( Q3 _! t5 J; I# G! _) i
65.The weight of a large egg is between:一个大鸡蛋重量介于:& o( q" R/ b$ k3 R" J
A:56g and 63g 56克和63克
$ t4 M- z) F  L: u- _7 T
& n, e- `6 d9 ^% d% k% V66.Evaporated milk is a concentrated milk that is produced by removing
8 z, _% U2 f* f+ K0 I" w# N炼乳是一种浓缩牛奶 是去除什么做的& W- s; B5 K* z1 M& R% I  _% N
A:60% of the water 60%的水
; ^# t: [' m4 t8 O2 B
8 t- ]* @/ L; t9 h2 J9 i( V* X67.A method of cooking that transfers heat through a liquid or gas is:5 y" r; R" a6 ]$ X- C8 \5 j
一种烹饪方法,通过转移液体或气体是:
9 d) i) S& J6 X/ I" A  SA:Convection 对流
, R3 l$ G1 X. G2 n0 @8 T& `" @$ C
: ]8 |  a4 c6 I- Q! L! g68.The cooking of starches is known as  烹调的淀粉被称为) u& n. H8 @# {  I8 k
A:Gelatinization 糊化, H9 b( ^' J  s) d' F

) d) Y) T, ~) f# T+ g  f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. o( |% W  c  p) q# a! vA:Braising 烤
! N% D1 t; G$ f& p% D2 ?! @& d6 W6 {; V9 [2 r
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:' f- U- n8 X* _
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: @& |" V' O- d% a6 e/ N
, _7 G( `2 ~* R; y" u. S71.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* B* Q6 P1 f+ X# h+ ~
A:Fumet 原汁7 h" H$ w8 ?% R; v( S. K

: ~! z  K. o9 Q8 M( t72.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
8 J" L! B, i4 e  V: E3 A2 b; F# WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 r' Y' H7 G) w
( w: {1 n0 |& w& e0 j1 o
73.Which of the following is a principle not used in stock making?
/ Z, i+ S3 }2 X8 f5 G% O4 r% O( H下列哪一项不是用于制造高汤(低汤)的原则?- u2 x9 e" Q( R" g# h4 ]1 y
A:Start the stock in hot water.开始在热水中操作4 a: i3 z3 J" s. k: i8 ]9 E

' P: A# `2 Y. ?+ }' {- F1 ?, J74.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 S- f0 e0 t2 K; t* R) TA:Remouillage 法语熬汤* N  C; o$ ^: K4 Q' C$ v
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-2 21:31 , Processed in 0.123407 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表