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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。
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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。; i6 z' o4 G. a7 R; v8 j
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
$ ?. y) V9 S: d" S6 M8 [! N) k1.Which of the following methods should be used to determine doneness in a New York steak?
2 c/ M+ e0 h* D/ X- g2 Q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)7 x/ e% g  A6 |8 V3 p1 I8 i/ b; @" g
A: pressure touch. 压力触摸$ F- L( W& m& h4 H- s% `: _* i9 {; g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 k' L6 K. E0 t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- O  s  V8 [! q7 ~; C) `) h- `1 k
A: acid  食用酸
# q) E% _9 d+ {  R0 X3.Vegetables are major sources of which of the following nutrients?
7 }  r( q: i. v9 o蔬菜中包含的主要营养有哪些
. L7 A( P: s) T. f; C5 y! TA:vitamins and minerals. 维生素和矿物质。
5 s$ {# z, J3 T. p# ]' G8 v4.Cauliflower is commonly served with8 o* h# U  A* b, B/ b$ E( \
花椰菜(菜花)最常见和那种酱汁搭配9 o1 F% L; O1 @% Z: N& {, M" D
A:Mornay sauce. 奶油蛋黄沙司  u% x$ I: U! ^8 V& _; w& r
5.Which combinations of products are found in pie dough?4 t2 i+ |  k, x( Z! R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* B. E3 o/ d: ~! p% R0 fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" R6 {" F' V4 D  l, N6The French term for mussels is 法国语青口(海红)叫什么7 p5 Q9 {! L7 x, O1 W+ [9 ^
A:moules.法语青口,海红1 F& }- M) i# y2 {$ R% m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ t9 k+ J+ e1 Q5 O& J% dA:faintly fishy. 稍微有点似鱼味
+ X8 y% y1 Y* m! N. o' R+ k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 w* H$ b2 f5 |  k% t3 m5 J4 {A:2 days. 2天0 q( f7 m6 c3 p
9.What are the principle ingredients in ratatouille?
& q9 e7 P# Z- U- m+ n" W7 n炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- Y0 h# Z/ H$ x5 i
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 F4 |: s: K, d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, P) X: m6 U2 @6 i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 u) f% q. i& A5 B4 r8 y+ O
A:cook food in quantities that will be used up within 20 to 30 minutes.
- ], V9 E3 j: L: ~) G3 ], n大批量烹煮食物要在20到30分钟内- q3 B# R, X, k8 A. N3 k2 S( ~1 s
11.What person has the authority to issue a Health Permit?$ n, C& `) {! m
谁有资格颁发健康证(卫生证)。) q8 ?( D; Z; ], k& F# g8 \8 O# a  E' O
A:Medical Health Officer.2 H' I& U4 r: \  G5 O5 ?
医疗卫生官员。
9 g4 |3 G" ?% ], w8 [  \& D# i9 O" q& m  V12.For what period of time is the health permit valid?
, x' h( ]5 P+ t- L健康证的有效时间是多久?. B7 x2 s7 G) U. H
A:12 months.12个月
7 S$ d" ^& D/ N5 _# w* ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 c( t4 i6 I0 {0 k0 Z
在食物和饮料准备区,通风系统换气的标准时什么
2 b1 L0 d' Q. x5 p; h! _, C% ]3 OA:08 times each hour. 每小时8次. }3 S/ a8 z" ]8 t  ?6 D
14。The minimum temperature for manual dishwashing in the wash sink is% [& f/ o' ?7 p
手工洗碗,洗碗池的水温最低多少度?  @" {" {. x9 f& N; p
A:110 degrees F (43 degrees C). 43度" K2 N7 N; F8 b) X0 V4 @$ O  s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ L  k/ i. A: t) I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( [: L- I1 r8 [4 r4 Q
A:180 degrees F (82 degrees C).  82度
+ J0 P8 Z) ^0 [4 N/ z5 {" K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 L) f9 h$ f1 Z! U7 V! h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% m4 b" f: ^$ G: s  }
A:en papillote.  法语自己理解
5 d7 F- m! V  [. a: Q* z8 T/ Y17。Wing or Club is considered a
( Y) R; Z1 o+ l2 f翼和CLUB 被看做是一种...
; c3 @' S. {6 A% H" N) p& p8 @A:Bone- In Cut     带骨切' W7 d* d7 m) M- |
18。New York is considered a   纽约牛扒被看做是一种
* |9 W- [' ^" dA:Boneless Cut     无骨切
, w7 Z( c& V. L" |' F6 _; d% j19.In general, a court bouillon for freshwater fish will contain9 m/ c' e  Z9 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9 h6 u" h/ m/ o' I1 n, o) U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 o4 N8 G2 i3 ^和做海水鱼同样数量的调味料和香料' }( ^) k' j+ f7 a5 n, Y& S+ K
20.Anise is very similar in flavor and appearance to; r- r" O) R3 k( s3 i) w
八角和下面的那种原料有相同的味道- H0 b" R" ~: Q3 w: J+ F
A:fennel  茴香3 D0 ]" o* K& w, j/ X1 F3 a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! X- v/ h1 p* ~& \3 B$ [0 m3 I3 z/ J下面那种原料更像大葱且有平面的叶子! ]5 o: K% U5 K, T4 a8 x# Q+ G
A LEEKS  似蒜葱 (这边人叫京葱)
" Z- g& A6 ~5 `: `+ s- @22.Which of the following cutting shapes refers to a small dice" k7 T* @) T- A% G
下面那种刀切形状指的是很小的粒(末)! a4 |& W- i' |, F/ X* E4 i' [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 P& V. c1 s1 F
23.Oil is added to the water for boiling pasta in order to. Z" \  b$ |. o2 m8 C; s1 ?
向煮沸的pasta (意大利空心粉 )中加油是为了- z& x% w, a; T. M
A:prevent the pasta from sticking and to minimize foaming action.
% @) G9 X+ v  m防止面条黏合并降低发泡。$ T/ O8 [+ b6 ~: f* a7 A8 f" A
24.Which pasta dish features pine nuts and basil?/ r$ r6 @9 W1 \; v* @% a0 `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' n7 Q8 `4 A5 j$ p/ W: w) Q
A:Pesto.一种绿色的意大利面酱
9 C1 ^& b' l- y- Hhttp://www.tianya.cn/techforum/content/96/563836.shtml3 u+ k0 P. C: x% W# y2 y  y0 ]( j

1 Z. j9 S. Z3 M25.Which of the following is a spring vegetable similar to spinach?
2 Z8 ^9 I8 C  c: O* \2 t5 e下列哪项是一个春天的蔬菜类似于菠菜?
3 f) f& G0 r  A( W! `0 f% ^A:Sorrel. 酢浆草。( |! s/ n* K6 b: n- q# m8 V
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?
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:
( n; e! c& ?$ U" h" \哪位厨师最早带来高水准浮夸的美食
- W5 _+ j# f( k$ ~AAntonin Carême 人名 安东尼·卡罗美
3 a0 o; S* T0 N& B7 [+ W
- t/ k' K( g, i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. c" q" ]' f  y# A: M8 e" a$ c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) E$ a6 A$ m  T. S2 `% F4 B& CA:Cast-iron stoves         壁炉
# \6 [: Z. x2 D" yhttp://www.usstove.com/products.php?id=66 W/ o; Y6 V! c$ {: v  p' D

/ y' [/ G3 w+ @, D5 z+ S( s28.The French term used to describe the roundsman, or swing cook, is:
+ r. C' w8 }3 Z2 Q" W4 m+ v+ N法国术语,用来描述roundsman,或摇摆厨师是:
, V( }& O4 K7 nA:Tournant   图尔南
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29.Another term for the wine steward is:
4 O( @. d6 Q3 D. A. v4 l葡萄酒侍酒师的另一个术语是:+ o$ p: L  R0 \  u: j% p: O4 r
A: Sommelier 侍酒师* b6 J8 k% _! e: s

9 @/ Y8 D) ~% g30.Molds, yeasts and fungi are examples of a:- L/ I, K7 G$ ]! P' B9 N: M
霉菌,酵母菌和真菌是一个神马例子
% M7 |6 u$ Q% c; z3 f2 XA:Biological hazard 生物危害
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+ z# v; i: h& Q9 C6 Q/ Q7 k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 i% n0 y1 X* N& S7 z% U根据加拿大食品检验局,食品的危险温度区在多少之间:
1 d6 }+ e9 @  |' e1 kA:40° and 140°F (4–60°C)     4-60度
2 U6 e/ L! h- X5 ^: P" d& f7 a
$ `- y! C4 k  P' C- [6 N$ F0 m32.All bacteria need the following for survival:
+ l* b, Y8 Y$ J所有细菌生存需要以下哪些内容:
' q! _* Y8 m' c- XA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 |" L( l% S8 r; c3 t0 `0 O/ X: w& b

9 c0 i( l1 v2 j3 G- b  v33.Which of the following correctly represent critical control points in a HACCP system?
9 H" F  k% |  l7 U+ |以下哪项正确表示了HACCP体系的关键控制点?
. f- {; j3 ]" AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 ~4 s( i, {6 }) K( g食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 Z, G6 r- Z' u- g9 ^+ J3 d, A3 d2 D' ^
34.Which of the following is not an example of a carbohydrate?
5 i' Q: g8 i- ?) h) ^# V! |下列哪一个不是碳水化合物的例子?. }) U- R, }  F
A:Essential nutrients 必需的营养物质2 a, B0 L, j, d) @0 Y

; k1 x( J2 q+ ?$ `1 Q35.The process by which a liquid fat is made solid is called:
, |1 [' U7 Z5 |  y# I% a! u液体脂肪做成固体这个过程叫什么/ W' o# k% U- X
A:Hydrogenation  氢化
' F' g+ c3 }' z2 Y) r3 H) y8 X4 l5 p5 [8 b/ k! [
36.Which of the following is not an example of a fat substitute?
  K* N9 a( @# h2 \/ Q7 E: x8 d4 `* f下列哪项不是脂肪替代品的一个例子
6 j! ~9 h* X, N  NA:Acesulfame K  安赛蜜K表
3 R3 ~' a% ^8 X, c, n& e. r& t- m% W, v; d
37.Health Canada requires that a product labelled "fat free" contain:
8 Q' m0 b( X, z9 y( D加拿大卫生部要求的产品标有“不含脂肪“包括:
/ E; k& R& ]7 @4 z( @: q& lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 d- w* J4 e& m/ H. P0 C! a- c5 F2 [7 O! N7 f
38.Which of the following is not a problem associated with converting recipes?
1 [) b! c% h% p% Q' o下列哪项是不相关联的转换配方问题?. b/ A7 x7 e" d& E
A:Unit cost 单位成本
: W' `4 P6 e6 c& [
' o2 |$ z6 @: B: p: i' c# I39.The condition or cost of an item as it is purchased from the supplier is called:
$ R& T# T$ U; }% }从供应商采购的物品的品质或成本叫什么; d- m. }1 h8 W
A:As-purchased cost 购买的费用/ B: ^- z$ [8 d# h
/ z0 r0 D' n' A: U" U$ t; O5 F' U
40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 g' q9 P$ v+ h" {8 @: k; T在新货到来之前用于日常所求的必要库存量叫什么$ q4 J+ R4 r0 G
A:Parstock 基本日常最低库存
7 `- Q7 E; A( r+ t: q" _9 W2 K2 Z" t% o: o
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 t7 B2 \, d$ _3 c( O! g* |# R
下面那个缩写是用来表明正常库存流程?& V( }$ f' ~* \
A:FIFO=FIRST IN FIRST OUT 先进先出% t" R' o7 q, E* [

+ Z0 `+ r  ~* I1 d: }42.Which of the following knives is used to turn vegetables?
9 G  A7 f& E8 A( n# e5 O. s下面的那把刀是用来打开蔬菜吗?4 P, R) C& z& _
A:Bird's beak knife   鸟嘴刀& [' K# C& Y& {" d' o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 L* A2 r; w7 g' I; _

5 ]5 Q! Q2 J/ s4 p- ]. f( I1 y43.What is an instant-read thermometer best used for?# n6 E+ p8 c, j4 y6 e+ X
即时读温度计最好用于那方面?6 T# a+ c6 e0 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 @% L7 j6 _' R
  P/ l# O! n1 ]0 `: Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; l  N/ a4 E$ O
下列哪些金属材料受热均匀,通常用在铁板而且非常重& u$ H4 g/ Z- r& x
A:Cast iron 铸铁' }! @2 F' h; |

+ O1 Z4 t; D6 h' K3 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 U, W2 C. H8 b: t- F
哪件装备下面有一个可移动的碗和一个S形叶片?
& D$ N# r1 k" i' f0 H0 J$ ^A:Food processor 食品加工机/ b3 U9 \0 V2 ^) q( q$ i, ?& u
http://www.google.com.hk/search? ... iw=1263&bih=572" E. m# o) g& O4 y7 f: @

( p' U( E- N3 c. D46.Which of the following is not a rule for knife safety?6 h' j; ^# y: O: F: T6 }& ?
下列哪项不是用刀的安全规则?
! ^" I0 p/ E! f9 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 g6 D& {8 T% }! L# E
  W  p( L" G" ?1 h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 `+ v% H+ _6 k+ |# W' u& I) h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* ]7 z5 y. q; `6 M* J" V! U1 `
A:RondellES 3 c0 r$ m' J) x9 J3 q/ m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 I: s3 [, h1 F5 T+ q1 _* ?# `9 l2 |( V+ P1 R3 N- v" V  {
48.Which of the following is a diced cut used to garnish soups?0 G# Z% |# R4 ?+ B8 i. V
下列哪项是切成小方块用于汤的装饰?
8 g# g/ ~3 _7 X0 wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: D% x$ C5 [& G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- ?$ {( Z+ }4 r# l% P. h1 K
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!!——9 C7 Q9 V3 [/ Q
A:Gaufrette
9 t  ]3 t) x; Q" g" T& Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( K# F' o( T0 c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) [' d* F6 p9 q1 s3 R; s2 _3 lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 f# n) C9 y* k4 y, j
4 ^& _7 j. b( h$ N; @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 ?2 u6 Q/ Y9 `( ]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); A. T/ n! B- d9 v6 n) E9 o
A:Cilantro 胡荽叶 香菜# y# d' a6 Z" I- i# H' }7 ~5 P& M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; M" R( n/ W! O+ F60.Allspice is made from:1 ^+ t+ l  z8 ~: R! d
多香果,  多香果香料是什么
$ Y4 J. S8 `) U5 M, c% @+ jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 J3 z$ ~8 s6 l# u3 i) gA:A dried berry 干浆果3 }. d" ?/ V# O, M

2 U) n+ g4 g7 Z* z+ U$ F61.Which of the following are used to make a sachet d'épices?( z9 Y  X4 K: k( E
下列哪些是用来做香包德épices?( I' W, n7 H! W$ {# N5 L
http://www.sachetcatering.com/, @, \% ^- G4 P* E2 n6 Z! D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; f$ f( A$ @9 k& A1 a: r7 {

, I3 O% j3 l( c1 W* {62.Which of the following condiments are not soy based?( D3 ]! n2 Z% @3 z
下列哪项不是酱油调味品的?
  s; ~7 H0 \8 r$ Q3 o( s* ~$ ^A:Wasabi 日本辣根
: ~" o8 p/ A# b
+ X# C: K0 q) R9 ]4 F  F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" @1 |5 [  E1 A* g9 n* f3 x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:! U: ^% `" x. I
A:Pasteurization  巴氏杀菌
  d) r! E! D% c: e# X, d- ^+ j; B  [( |- P
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 A$ j* D$ c0 j1 o下列哪个步骤是不是正确的蛋清搅打程序?
& Q4 J8 L) z- k/ w5 }4 yA:Allow to rest before use. 允许休息后方可使用。; c) h3 S8 z/ K7 y: a; b# R% I

, t* R# q4 [1 d) I7 c. R65.The weight of a large egg is between:一个大鸡蛋重量介于:5 H1 T" ~1 o* E& R
A:56g and 63g 56克和63克
' ?% O" Z/ J+ y. k$ O8 w. I
: J! L1 x& i9 {) s+ J8 R  x; J5 T66.Evaporated milk is a concentrated milk that is produced by removing
; m1 Z+ O# O" u2 k炼乳是一种浓缩牛奶 是去除什么做的
7 u) P% @2 F9 ^8 e, A+ [& U- n* y3 EA:60% of the water 60%的水
; P; J( U3 p7 [( z( A9 m6 K$ |: ]' J  {. k- O& }( g/ u
67.A method of cooking that transfers heat through a liquid or gas is:
# E/ s, g/ T& x+ j1 T' m一种烹饪方法,通过转移液体或气体是:  M6 ^. t& [$ J8 l6 K/ f
A:Convection 对流
' O+ m& p! |1 o2 e, p( S% U7 ?+ z( D
, V9 O& s2 y4 m  ^- e; ]- H' R' c68.The cooking of starches is known as  烹调的淀粉被称为
. |$ |9 b4 q  {; P* T% ?5 GA:Gelatinization 糊化/ _5 ~4 g6 @/ g3 L
: W1 h% I$ ^0 |: f$ I# m  `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: l4 H' w5 L6 T2 u1 w7 k$ V. R
A:Braising 烤; C2 f7 q2 A5 V. E' t& I

; L- z% Z" p' T- ]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:
* F2 O9 ^9 F/ D5 jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 Q8 f( @- C# \" c. f2 T- R8 X1 f% l6 @+ `9 N5 t
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
' O: R" \5 ]- [" c; n" M5 kA:Fumet 原汁  o+ h7 r9 D( E

; {) P% Z- ]$ _% O72.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: @) u# R( J% D* ~; V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% L: M, W0 \% k* w" {, m$ \

# _0 h1 ^0 e) ]; R3 H73.Which of the following is a principle not used in stock making?6 h" I3 G* O1 u6 n1 l( A0 B' u
下列哪一项不是用于制造高汤(低汤)的原则?
1 x! F- w/ i2 x; tA:Start the stock in hot water.开始在热水中操作
$ c& P; G6 q0 S! ^
, Z+ |( i/ i1 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
: E( J4 n1 V1 f  ]A:Remouillage 法语熬汤2 Z; m# A: c5 c- E& W
http://www.haibao.cn/blog/post/176242.htm
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