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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。: q% z2 K/ S- q% r9 _' {  w
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
! E9 c  S0 N* l/ T1.Which of the following methods should be used to determine doneness in a New York steak?
, }" v$ z; I- z) 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)
! H9 X- s& D& Z. y8 M1 ZA: pressure touch. 压力触摸6 u3 b6 S( W! h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 r8 J& F4 G8 v' A4 Y1 h6 ]
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
6 G. d7 I' \) P  {$ ^! EA: acid  食用酸
$ o0 h! w- m) z: u/ j3.Vegetables are major sources of which of the following nutrients?+ H/ @5 H: X- b. A
蔬菜中包含的主要营养有哪些
7 A: M' I& F$ sA:vitamins and minerals. 维生素和矿物质。
; X4 ~' S, |3 n' l- `4.Cauliflower is commonly served with
) j! Y: `! B+ k9 y6 {! I  M花椰菜(菜花)最常见和那种酱汁搭配
2 u. N7 C3 X  S" P# YA:Mornay sauce. 奶油蛋黄沙司# b9 E% Y5 {; s2 H0 ?. a
5.Which combinations of products are found in pie dough?
# d9 w4 d: m$ P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) W9 p6 W' H4 G, B% G6 q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ Y: g9 }. ]- A' D- S( _
6The French term for mussels is 法国语青口(海红)叫什么
; v: O( q* w9 o/ qA:moules.法语青口,海红/ J7 v* N. a7 d8 V
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 J0 X( D3 U7 ^$ c& v5 \
A:faintly fishy. 稍微有点似鱼味
) ^/ i0 G$ t6 K. A8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% T! u( I2 r4 V5 l  R6 E) @* R
A:2 days. 2天3 C+ F3 b8 r  B1 o0 t. K* l
9.What are the principle ingredients in ratatouille? / C2 g2 k4 ~8 D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  s" f% f% r5 ~3 s/ P( wA:Zucchini, eggplant, green peppers, onions and tomatoes* i+ ]+ h& ^, ^% w8 Y# e+ A7 D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  r- b5 c" q# C4 g0 g# ~, l, o$ C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- u9 P' {6 X, p  ?3 @A:cook food in quantities that will be used up within 20 to 30 minutes.$ T5 }* K, G* [
大批量烹煮食物要在20到30分钟内
% s; K& C7 k: j11.What person has the authority to issue a Health Permit?( P: F. h5 |6 \! e
谁有资格颁发健康证(卫生证)。
( m. O2 W& @$ H- c( u* ]" @( S7 y" MA:Medical Health Officer.: [: N2 R; E' _
医疗卫生官员。
0 |. z* t: B8 o/ A. ~12.For what period of time is the health permit valid?
: r  n1 w  h6 N健康证的有效时间是多久?* {# [4 X  ^# }( q& j- L
A:12 months.12个月) x$ \" Q& m8 I+ P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! i( i4 M% ]5 v: \9 l# c
在食物和饮料准备区,通风系统换气的标准时什么5 r) d2 J) v! \- n  x, C( I7 G" |
A:08 times each hour. 每小时8次( b/ X3 P6 |& A! l7 w
14。The minimum temperature for manual dishwashing in the wash sink is
' P) |7 _& I! p; F手工洗碗,洗碗池的水温最低多少度?1 {4 P6 M" [/ q) |9 p' J
A:110 degrees F (43 degrees C). 43度
' h  m! [+ a& l7 O% z1 x# k5 v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 w! I7 h* U" u4 s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ K: A. W0 Q% E8 }6 F" t# S
A:180 degrees F (82 degrees C).  82度' |5 [0 J& N  T5 F5 _
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 M; y" Y" w) O5 C) E# `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, a: G7 }1 ~+ l7 E, _2 BA:en papillote.  法语自己理解# T7 U, K  B0 q# Q9 r2 R
17。Wing or Club is considered a
3 s3 T3 G( D4 I4 ^; Z翼和CLUB 被看做是一种...# `: s  K" l6 S! I, W
A:Bone- In Cut     带骨切
! \. j+ F* O" b* l3 J3 T: `18。New York is considered a   纽约牛扒被看做是一种1 \' n  U) g8 }
A:Boneless Cut     无骨切  H( M- u6 [3 ]+ p6 ~! |/ l
19.In general, a court bouillon for freshwater fish will contain
7 l9 [1 s9 _1 L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. a2 ^: m( c/ N; o7 e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 d. K3 l" P! e8 b8 D) p
和做海水鱼同样数量的调味料和香料& v. p! \, G0 l0 p
20.Anise is very similar in flavor and appearance to! }& A4 M  V6 G$ B
八角和下面的那种原料有相同的味道$ ~& g, M0 [9 m% Q
A:fennel  茴香
/ r$ h& Q9 ^( H6 p: |; f21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" K5 Z2 A4 z& G下面那种原料更像大葱且有平面的叶子9 @& {- B% @5 J
A LEEKS  似蒜葱 (这边人叫京葱)/ F! V8 B( y) O0 q% N
22.Which of the following cutting shapes refers to a small dice
9 B3 n$ i  m, R# ?; G9 Q" Y7 r) e0 R下面那种刀切形状指的是很小的粒(末)4 l; h: N0 l2 h" @. ?% x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 `+ Z) P, g% g! s# d% i23.Oil is added to the water for boiling pasta in order to4 y3 ]  ?4 {. r" B" r7 @$ v
向煮沸的pasta (意大利空心粉 )中加油是为了
( N: ~+ t- N4 p: e( Q. JA:prevent the pasta from sticking and to minimize foaming action.
0 C6 p4 Q# \1 V* y7 s# C防止面条黏合并降低发泡。
: `/ L* G: p4 ]5 b; Z/ X0 o24.Which pasta dish features pine nuts and basil?
, @8 q/ E, L2 Q0 c' l4 u1 K" l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); a0 b9 b& N0 i8 S. c4 Z
A:Pesto.一种绿色的意大利面酱
! S6 u9 U' m. r8 @7 |2 }http://www.tianya.cn/techforum/content/96/563836.shtml) J" f2 o* H& @  t$ \0 H

' S9 V  X5 N1 s( s* {" \25.Which of the following is a spring vegetable similar to spinach?
( U9 D& {/ m! P下列哪项是一个春天的蔬菜类似于菠菜?
% s4 N" y& K1 i+ z, jA:Sorrel. 酢浆草。
6 `" L- w! E. n& ?* |+ ]4 X# K3 W7 Bhttp://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:( A" e! c  m* p; X. y* {- p
哪位厨师最早带来高水准浮夸的美食* ?6 H& s# w) d3 e% H* u, F9 Q
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: B' Q! T5 X8 K  h& ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ u+ k7 `  n: {) F( x) [( uA:Cast-iron stoves         壁炉
$ r, ^6 H- e/ w* e' V& P! [http://www.usstove.com/products.php?id=6$ p- H. u; i! G8 @: A
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28.The French term used to describe the roundsman, or swing cook, is:
: f: M2 d- X5 j5 E% l法国术语,用来描述roundsman,或摇摆厨师是:' T! A8 W& e' P  n
A:Tournant   图尔南& C8 S# [, w8 n2 s, K, T

( _9 y3 R5 N2 Q0 v% O29.Another term for the wine steward is:5 ]2 @, c7 W; o, X7 \
葡萄酒侍酒师的另一个术语是:
  {! C2 y) l$ NA: Sommelier 侍酒师
. ^+ U) V2 S, z" }$ r6 Y1 c' w* s0 ?' D# i; m: C7 F
30.Molds, yeasts and fungi are examples of a:1 o# |& f7 K8 {2 Z' f  R/ b2 s1 [
霉菌,酵母菌和真菌是一个神马例子
: v* [" F( {0 N- ~A:Biological hazard 生物危害3 I, p1 y4 _' i. `. P- b. o& T

6 @( i* v; M+ l) K: }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, n. w: @1 W0 K& X" Y根据加拿大食品检验局,食品的危险温度区在多少之间:: @$ R$ F* n, B$ s1 [
A:40° and 140°F (4–60°C)     4-60度4 n( Y1 L6 M- u2 O4 g

# v/ B# G- v+ ~; Y" h8 Z  q1 `32.All bacteria need the following for survival:
- L9 Y( [5 F5 ^. b所有细菌生存需要以下哪些内容:# |. c* X3 v5 t6 }/ {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 Q6 A9 x/ b; }; `
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33.Which of the following correctly represent critical control points in a HACCP system?) M5 ]9 N. P7 A# |7 e
以下哪项正确表示了HACCP体系的关键控制点?- l) g0 R1 M- W! ~% `0 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' Q9 f3 l  ~# H! I6 R7 }食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 w: v1 a& b/ o1 ?( Y1 S

4 @6 G- f- O& ~8 c- D34.Which of the following is not an example of a carbohydrate?
, c  J+ \6 D  T) I下列哪一个不是碳水化合物的例子?
# }2 |! P) o- q/ p& v+ OA:Essential nutrients 必需的营养物质
2 `) _% O) b+ Y! ]6 ?7 k' m2 h$ m7 S3 C- P
35.The process by which a liquid fat is made solid is called:8 a: `9 ], ^5 r. w( d: d
液体脂肪做成固体这个过程叫什么
+ o- z( Q& W, h& o6 R- TA:Hydrogenation  氢化
6 Q! Z( l" L: f. [+ W% f8 t& ^) B2 r2 h- ]2 _8 i9 N$ |) f; Y
36.Which of the following is not an example of a fat substitute?
% k, j6 S' a3 B下列哪项不是脂肪替代品的一个例子$ f0 c/ F: M1 ?1 v+ s
A:Acesulfame K  安赛蜜K表
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0 Z$ I3 A2 d( O+ p3 v6 k* j37.Health Canada requires that a product labelled "fat free" contain:1 ^; m5 ^; G4 |$ `5 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 B" T' q7 Y& q9 ?) f) TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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  Q+ N2 s$ J# R4 ]38.Which of the following is not a problem associated with converting recipes?
$ r: O: z" c* _' J( }! ?- a( F下列哪项是不相关联的转换配方问题?
8 p. a$ W: v& h) L; M9 f( aA:Unit cost 单位成本7 V2 c/ ?+ y9 B9 K

& M5 R8 l5 ]& M9 t$ r39.The condition or cost of an item as it is purchased from the supplier is called:* w/ d+ y5 S1 q* M( I
从供应商采购的物品的品质或成本叫什么( @# T7 ^! A8 o: B4 Z- K4 m% m) e
A:As-purchased cost 购买的费用2 J' {, j' w8 Y+ d

3 f1 X# p' u1 |  O/ X! J. K40.The amount of stock necessary to cover operating needs between deliveries is known as:4 F' C3 U9 f$ X, _" G9 Q5 E  s) G
在新货到来之前用于日常所求的必要库存量叫什么
2 e/ }6 P. N# KA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 M: J. L2 c8 c3 B. R9 K# E4 |
下面那个缩写是用来表明正常库存流程?
9 L, p! _+ u/ S; ?2 zA:FIFO=FIRST IN FIRST OUT 先进先出
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' p% n6 H, h. s6 E% H1 {$ z42.Which of the following knives is used to turn vegetables?1 M  p# S9 x% n4 P7 p& w) w* |& R
下面的那把刀是用来打开蔬菜吗?: k/ d: r- h6 x8 L) o# J5 @
A:Bird's beak knife   鸟嘴刀
1 P6 O5 A7 F' w! w" W) Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ m# c) u2 Z3 r2 j, ?( I

1 _7 K3 e0 j' X43.What is an instant-read thermometer best used for?; [, c0 |8 V- k4 H. \" R4 J
即时读温度计最好用于那方面?5 D; i8 w/ G: Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; g2 K$ A+ U+ L* f' M) E+ N
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 S5 R6 ?9 \( M
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; l. `. ?# K. y) w0 z3 p哪件装备下面有一个可移动的碗和一个S形叶片?
! ]7 Y1 B: o( G+ h; l9 aA:Food processor 食品加工机
8 k1 z( `; \$ Ahttp://www.google.com.hk/search? ... iw=1263&bih=5720 b2 ]0 U! P- m/ Y; z+ T
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46.Which of the following is not a rule for knife safety?# w: Z5 |. J2 ~1 d) O# |
下列哪项不是用刀的安全规则?
( g, u# J% S4 _2 R) }3 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 K8 o0 m3 E0 }  j
! P* U3 T6 [: `% w; b. K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 H& F# ?0 k0 j1 e$ |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" U" e# ]: h0 f' [1 R2 }A:RondellES / \: F" t1 r5 J# {. `# o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: z& i# A: }$ v
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48.Which of the following is a diced cut used to garnish soups?
' P' |) X9 }7 O下列哪项是切成小方块用于汤的装饰?
( _3 K' A& d2 Y0 p& ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 _% i& N& d4 Y3 _! d; l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, I6 y" G- l- m( w, 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!!——% m2 A+ n4 a$ u! J2 x% e% `/ S4 _( g
A:Gaufrette 2 {2 s* O% N7 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 m& W0 W4 k: \& w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  w  ^( z2 j% U/ G) b/ [& J. o4 ?5 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 P4 a5 d/ G* |
( F  {. k4 [0 A/ Q% ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ R; I" o/ |: b! s& x5 z* O/ R, W
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)
! \& Z! o1 S9 QA:Cilantro 胡荽叶 香菜7 E2 K; x. N& {% u; N! c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  z; Q' s* D$ T0 _( S
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60.Allspice is made from:
5 x" n, ^7 U) N8 O; r# g7 x 多香果,  多香果香料是什么% x+ i' {6 k, l7 S5 E! Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- [2 \6 d/ h; ^) k' {A:A dried berry 干浆果" |, \0 _% T- H

" g/ R3 E8 G8 F0 j61.Which of the following are used to make a sachet d'épices?
2 c2 {. V( |% W/ B下列哪些是用来做香包德épices?
0 e% o, m* ^0 |. i$ Khttp://www.sachetcatering.com/
# |$ i+ _& z3 B! f7 z9 _' j9 vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ a' g/ ~; U: @% P

1 W. v$ I. p+ J* U' E+ ~/ b62.Which of the following condiments are not soy based?8 U8 n+ W8 V4 D9 b
下列哪项不是酱油调味品的?
7 Q; l# D/ T7 ~% z% UA:Wasabi 日本辣根4 U/ |) s( J2 h: D$ x: X
& s' @) ]2 z3 b/ ?7 r" _
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, ?& f- ~3 B# s& V8 C: Q6 |: p' g$ b
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:* H% [' W, O7 H5 z8 ^- `: U
A:Pasteurization  巴氏杀菌9 W$ m4 ^& F/ L- [' v" V
6 F( {1 ~1 s1 p6 L/ q0 w4 T/ _
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 n) Z. a& z3 U% a( @5 R下列哪个步骤是不是正确的蛋清搅打程序?
6 M) ~$ x6 x+ a, T. r" |2 UA:Allow to rest before use. 允许休息后方可使用。
7 p$ g3 k* ]8 a) a' o% R
( n- }# |: |4 S. k! q8 M( f7 _65.The weight of a large egg is between:一个大鸡蛋重量介于:
- k9 E5 F* y# n6 U: V* l2 O' L3 ^A:56g and 63g 56克和63克4 N1 _; s% }1 P" t5 u' y

* P; }/ t$ M4 p9 w3 y$ D66.Evaporated milk is a concentrated milk that is produced by removing" l  I+ q7 a; T2 y
炼乳是一种浓缩牛奶 是去除什么做的
0 T; C' G% s& M) eA:60% of the water 60%的水& A4 r% T5 Y: Y

, a; ^" G! L1 h- K8 v* k8 f5 t67.A method of cooking that transfers heat through a liquid or gas is:
" z. C- h- W* r/ H3 T一种烹饪方法,通过转移液体或气体是:
, Y1 @, S0 M5 {$ J2 ^3 ~A:Convection 对流
* l1 c- q; }  ?: R; r* y7 d! f; V7 h9 y1 H1 ^
68.The cooking of starches is known as  烹调的淀粉被称为
3 f2 c& P& ?; ?) |6 a+ FA:Gelatinization 糊化; `/ k% L/ ]& N% e2 R
: W5 Y  k: G% Z, L- Y9 ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 j5 m$ M+ y/ E: a! P, e
A:Braising 烤
2 j1 i) p; C9 l
8 n$ T% O, M+ ?: G) R/ l70.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:$ c- }: n; }# M6 i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ s( I8 X) |6 N0 R& d

( g$ \  a5 A3 E5 `  o7 F71.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
6 Z$ u& O5 P' h7 lA:Fumet 原汁- i  ?) I6 X; C& E  v9 r
% a4 y; D& j0 F3 h) E
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
5 A) N% b/ a* A. U, K8 s% U. g7 gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 x# x, H$ L. O4 B% c* I

7 F7 J, Z1 a, W/ J73.Which of the following is a principle not used in stock making?4 O7 B; L" Q& f, e; d, W- z3 u) q9 `" M
下列哪一项不是用于制造高汤(低汤)的原则?2 z' w( K: P6 P/ g$ _/ o. f
A:Start the stock in hot water.开始在热水中操作# x8 c! c" }! ]0 N( p$ Y
/ m5 _, _  B5 ^+ |
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
( Y, c" Q, Z# F; _' b" R2 l# TA:Remouillage 法语熬汤
! N5 n* _5 T1 _- A+ uhttp://www.haibao.cn/blog/post/176242.htm
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