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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。
, h1 o. q; L3 W) a* i  y# n+ E' e1 ^/ o- R; l5 D
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。* p6 o# `1 _3 @
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
. W1 c" c# ~! q1 D1.Which of the following methods should be used to determine doneness in a New York steak?
- w. L& D' t8 m: x0 M0 [( t- F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)* Z0 o  F# [0 `/ p
A: pressure touch. 压力触摸# }3 J3 q# O/ m- V+ D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# ]% T  x" z4 b4 e, O9 j$ [
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
! l4 D+ x( W# P; OA: acid  食用酸
) p5 o$ Y' W2 z% V3.Vegetables are major sources of which of the following nutrients?
: b7 K! f6 _4 L  F1 {蔬菜中包含的主要营养有哪些$ q( k( ]1 f  v/ ]8 ?; G- \
A:vitamins and minerals. 维生素和矿物质。1 [& L6 f' j' R. C
4.Cauliflower is commonly served with" L+ @% y7 E/ c" X, k
花椰菜(菜花)最常见和那种酱汁搭配
0 f( y: D+ A( HA:Mornay sauce. 奶油蛋黄沙司: j/ C; Z6 V. E2 Q5 n
5.Which combinations of products are found in pie dough?# u7 t6 j. y# ^1 x' u+ Z! |
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 }) A4 X1 y5 A2 z& b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 Y! A3 c* V3 ^0 s
6The French term for mussels is 法国语青口(海红)叫什么
- Z. e) C# }# [) V' {; i, G& bA:moules.法语青口,海红
4 X; C! b/ [, D; ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  n4 \3 f6 [5 M7 l* I% b6 H# OA:faintly fishy. 稍微有点似鱼味
+ v% I8 J7 z8 O' P; C! o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( v3 v$ a' _9 r& C9 |3 T7 kA:2 days. 2天
/ r) |: T6 E" j% E4 b5 m4 ]9.What are the principle ingredients in ratatouille?
1 S# |. O6 \9 f; ]& v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 z- A  z$ o& c" r, H! HA:Zucchini, eggplant, green peppers, onions and tomatoes' B: I$ A+ c. f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ m* D2 }; ^7 H* {% v6 ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. z9 Q! F) j5 C8 a3 n0 A
A:cook food in quantities that will be used up within 20 to 30 minutes.
9 A" v- h6 d" ]- S# l: y6 o大批量烹煮食物要在20到30分钟内
* l  x0 k, h, D2 I; J- q- w11.What person has the authority to issue a Health Permit?
! N3 q  i; `1 L- |: r: g. E谁有资格颁发健康证(卫生证)。# ~6 `3 o1 g$ o6 h* R/ D3 G
A:Medical Health Officer.
- k% r1 o/ W7 G6 ^医疗卫生官员。; k/ S0 r( `9 I4 t" `2 A
12.For what period of time is the health permit valid?
2 A" m% l6 W7 o9 B7 g7 ~4 [$ E1 d健康证的有效时间是多久?" J/ k4 N7 ?* K) M
A:12 months.12个月
' W. f/ n) S. ^+ E0 U4 H3 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- C! Y$ w  ]: D, W在食物和饮料准备区,通风系统换气的标准时什么) j, `: O, \3 y# X7 E: H  n/ j
A:08 times each hour. 每小时8次  u' t. J3 h/ ~: s
14。The minimum temperature for manual dishwashing in the wash sink is
; E0 ?6 [' `+ s0 w手工洗碗,洗碗池的水温最低多少度?
: E0 n! }' S+ ^7 ~8 UA:110 degrees F (43 degrees C). 43度0 w4 W3 J8 s4 i  }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; i& q( V; @4 R  D+ ?5 x' A  s3 e用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 ^( i  b& g8 s' V( LA:180 degrees F (82 degrees C).  82度# z" D. G3 j+ z( f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% Y0 q& s' O8 t# v( n* j5 ^1 a$ x
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' U$ ^7 h: U6 i7 fA:en papillote.  法语自己理解. m" F5 \3 k! `" c8 l: Y, K
17。Wing or Club is considered a$ W( K- V# J. W$ L5 n1 D
翼和CLUB 被看做是一种.../ q& s" z# P' j3 u9 Y
A:Bone- In Cut     带骨切' j3 W& m' E3 V' R
18。New York is considered a   纽约牛扒被看做是一种- v3 ~4 A$ v$ l
A:Boneless Cut     无骨切
# q2 o. A+ H0 x$ s19.In general, a court bouillon for freshwater fish will contain; c- h/ R; P5 y+ R$ C
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
6 `, |* r* B; J8 ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 E, V# f( L- ^4 o" a5 s和做海水鱼同样数量的调味料和香料# [# U+ B  E3 C" y! F$ _/ u& f# \
20.Anise is very similar in flavor and appearance to. T& w" V7 v7 W. S9 M
八角和下面的那种原料有相同的味道
  A" v0 ?$ E- s1 {, ZA:fennel  茴香
% S( r+ ]8 m% ?7 p0 r, }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 L. G* L% X( O# u' D) ?" J
下面那种原料更像大葱且有平面的叶子
7 F: ^- Q) `+ W2 l( Y7 Z# VA LEEKS  似蒜葱 (这边人叫京葱)9 J8 O2 k# f1 _* X
22.Which of the following cutting shapes refers to a small dice
# }+ a9 e  k8 G3 c2 S下面那种刀切形状指的是很小的粒(末)% L/ O5 i; O3 a7 W) i# V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. Q$ S( l" b1 M3 n, S. x" O
23.Oil is added to the water for boiling pasta in order to) s9 U3 h4 Q) _6 Q. J
向煮沸的pasta (意大利空心粉 )中加油是为了
4 M. i/ B8 A9 B. ZA:prevent the pasta from sticking and to minimize foaming action.
# F( l( k9 q5 r防止面条黏合并降低发泡。
8 T. }8 s( }  y+ ~) s: r+ y. p1 b% ]! x24.Which pasta dish features pine nuts and basil?" Q$ ]/ L# V. f) P0 W# }% O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- y8 a2 U! j" G1 ?6 JA:Pesto.一种绿色的意大利面酱
, T$ {. {8 A0 ]! `; N% @* vhttp://www.tianya.cn/techforum/content/96/563836.shtml" b+ x" c7 {. B

# _5 }  h& s& }8 V9 e& t25.Which of the following is a spring vegetable similar to spinach?4 r) \7 B" |  e5 A( `/ S
下列哪项是一个春天的蔬菜类似于菠菜?
5 w8 W' y0 G5 x5 {A:Sorrel. 酢浆草。
0 c! M8 x' n& z  F! o8 |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:# ~, f( c, C! ]" X  v
哪位厨师最早带来高水准浮夸的美食( R: d# ]1 V! \4 d: J7 |
AAntonin Carême 人名 安东尼·卡罗美  A" S4 ^. n7 C+ O: d: o% s

( d" |  Z! b! `  Q5 J9 Y7 Q3 \0 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 m1 X! B1 x. L5 E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% S) G) d6 m* V6 `8 d1 j( GA:Cast-iron stoves         壁炉/ K- Q( q9 G2 ?6 t" k# y) @
http://www.usstove.com/products.php?id=6
/ A% D1 k: I  g" C" a4 S! y! q( \/ F
28.The French term used to describe the roundsman, or swing cook, is:! p1 Q0 F/ _" u9 D2 U
法国术语,用来描述roundsman,或摇摆厨师是:7 c; O( _! @2 u0 `
A:Tournant   图尔南+ l% i3 \3 F! i1 R, e1 E

/ L" P  r2 @& b) M29.Another term for the wine steward is:& S" J/ G+ n) q
葡萄酒侍酒师的另一个术语是:
' ^5 m3 Y8 r! C7 c$ BA: Sommelier 侍酒师5 }" c& D$ w! y: }. u" [

# H" |+ w' F6 N  S0 K" H3 r30.Molds, yeasts and fungi are examples of a:
8 Z" j5 U, E1 y/ |" {霉菌,酵母菌和真菌是一个神马例子. R- Q9 c# W/ N+ b3 r* J# ~
A:Biological hazard 生物危害) X( A8 r3 R" Z
# D% A' ]  s' l% [% K
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 |& W% V0 |2 I: a; `7 c# P根据加拿大食品检验局,食品的危险温度区在多少之间:
$ F+ V1 T- L9 ~- {, g+ tA:40° and 140°F (4–60°C)     4-60度* g  j7 J0 y) g7 Z
9 |& s# i9 P. W" k$ e2 H
32.All bacteria need the following for survival:
( N& ^6 e- v4 t+ f+ x所有细菌生存需要以下哪些内容:4 \( q# e' A6 \  u8 B; i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 P! b% g# R" B2 q8 B& e, G* {- K' L: ]: Q2 Q2 w+ ~1 F4 |
33.Which of the following correctly represent critical control points in a HACCP system?7 f& N% F, n8 N% W
以下哪项正确表示了HACCP体系的关键控制点?
* s( e6 u4 O+ `8 m! J4 H4 X5 z( PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# R" ?  Q+ `7 X0 {/ b$ M食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 t4 ?2 P! T4 r- g  w3 L6 j  i( B0 u2 V! T/ A! h, m
34.Which of the following is not an example of a carbohydrate?' }, B2 c6 W1 l6 j( X: C5 a
下列哪一个不是碳水化合物的例子?/ P0 r; O! [: F  F8 X4 {5 }5 h
A:Essential nutrients 必需的营养物质
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; N; A/ X9 z7 ?% R% l& O1 e35.The process by which a liquid fat is made solid is called:" v  G/ u1 j& y
液体脂肪做成固体这个过程叫什么% I7 \2 ~6 ?7 K+ L
A:Hydrogenation  氢化
* L; u! b# c2 u" H3 `
) [$ o% _& S3 u36.Which of the following is not an example of a fat substitute?" w4 Z* _' W4 [6 W
下列哪项不是脂肪替代品的一个例子
% z% f: S1 f/ Y5 j( {A:Acesulfame K  安赛蜜K表
0 G8 Q+ {4 A8 i$ E# q
; u, ]; g5 M) s. C3 x1 q4 y% e8 x37.Health Canada requires that a product labelled "fat free" contain:! y7 V+ y4 a' G
加拿大卫生部要求的产品标有“不含脂肪“包括:2 p. ~' g: l! K, r# G1 _, ~" Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, H/ n. Y  B; e5 k2 H0 f
. N( Z" ~. S% Q$ q38.Which of the following is not a problem associated with converting recipes?
9 W- w) ^. H/ ?0 u' x: `' {下列哪项是不相关联的转换配方问题?* R4 u, U7 P/ T
A:Unit cost 单位成本$ k- e) b9 i2 r- D! K2 Q1 Z5 |% g
2 i* U  j. Y; j* |, ]
39.The condition or cost of an item as it is purchased from the supplier is called:
+ c0 \( B; d! f" T$ r从供应商采购的物品的品质或成本叫什么
( b/ I: O  M- `# UA:As-purchased cost 购买的费用
9 p" [: x* Z2 b9 T  Z
9 [# O) _% W/ Q3 L4 `' \3 J4 y40.The amount of stock necessary to cover operating needs between deliveries is known as:2 n+ E* s# N4 @  `: u
在新货到来之前用于日常所求的必要库存量叫什么7 s; s* f: O$ f
A:Parstock 基本日常最低库存
: g/ ^, {8 z7 Z( [# B# a7 J! M4 W( e+ h  y! R6 ^% a- u1 v  ]
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 y. `+ M' |! {# F; B
下面那个缩写是用来表明正常库存流程?
  h6 [- t& K3 O- i1 m" _% eA:FIFO=FIRST IN FIRST OUT 先进先出  E3 r# I6 J. E/ S+ q

. A6 O! p8 ]9 ~, d, i- I0 m42.Which of the following knives is used to turn vegetables?
3 o8 q* i+ E# H' A# [7 K下面的那把刀是用来打开蔬菜吗?
2 O: ]0 e7 @6 `& x2 P5 B8 ]7 ]A:Bird's beak knife   鸟嘴刀: c1 _& L, I* Y+ ]' u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  N3 c9 |# _: r6 o
$ e  R2 m" {  n# f. @- O6 O
43.What is an instant-read thermometer best used for?
9 Z6 P  @1 {4 \  f( z: q即时读温度计最好用于那方面?7 o  Q8 x" D5 V. D) B7 {# G
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 a0 ~+ [6 M+ e/ h

! A+ k1 v0 B1 }7 V& ]) D2 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! I& Q2 U* l: \% T2 R) D( B5 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重, ?2 T$ D; s, T8 M# C0 J( U. ^6 T$ ?
A:Cast iron 铸铁
6 I/ v0 M2 b# o) W* K
0 n1 f# J3 U! D0 I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 _5 o. }% h: i% E$ @
哪件装备下面有一个可移动的碗和一个S形叶片?; a/ C) _. U4 k
A:Food processor 食品加工机
4 @  |3 F( D; K  d8 dhttp://www.google.com.hk/search? ... iw=1263&bih=572& U# j# ~6 P9 ~$ @" p" y% f( @, L

7 J9 ^9 x* b" [# H, R* J46.Which of the following is not a rule for knife safety?
' R2 |* {: `# U0 v; F下列哪项不是用刀的安全规则?! F: ?8 ~" G! Y( Y5 l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! S$ @3 v% o- T1 Q: c- u
, `8 j0 @+ @# e- g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; ~. _" z  Q  f' U( y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% ]& `# P8 ^$ N# J0 L4 t) g" Q
A:RondellES
8 M# \( |8 N/ C5 M/ `9 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 A/ K$ {9 J/ Y' B& P

2 y$ @6 b5 \' L- s48.Which of the following is a diced cut used to garnish soups?5 J& m* b( |9 G# j* B' R% f
下列哪项是切成小方块用于汤的装饰?
8 z9 G3 t: Y  Q/ i" ]% }A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 c, Q; l! n, s6 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 e" F" i3 e, X! O: z! m) h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!!——
) E, _7 v2 l" Z& QA:Gaufrette + B. i9 U9 [2 c5 a9 H& R* o0 v6 a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' V+ _. H/ F3 y- e7 b7 H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: `9 V9 z, M% L! L. C/ k( iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; |2 u% b4 B. A& ?8 z& v2 y3 ?6 O
1 [  l, U! }: ~- f2 V3 U0 Z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& f" I) K# W0 g$ h
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)
' D! [  o0 K4 p0 z0 l* NA:Cilantro 胡荽叶 香菜! E( I+ @; L* ^; @2 S, M- [& w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& s/ z. _6 |6 _; G. M4 |3 X9 K6 n# j& w

" F2 ?& m/ o% o9 i* e8 V9 ^+ G60.Allspice is made from:6 R3 U- Q" q) q" O, [
多香果,  多香果香料是什么4 U8 A! m( p8 ^2 y6 f8 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ c$ J. b0 q* N, [, w
A:A dried berry 干浆果- \) j+ Z! D1 o; A" Q

+ M2 w# s* T+ |( Q61.Which of the following are used to make a sachet d'épices?; s- |. G* S3 H8 N5 g& p
下列哪些是用来做香包德épices?* l0 C: g+ W. l  ]8 x
http://www.sachetcatering.com/+ Q! n% q6 P5 ]+ E# _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ u+ v3 t2 [' f  b
+ x( o  \9 U6 l9 [
62.Which of the following condiments are not soy based?. X( w1 k- E  Z9 a% [! G6 H
下列哪项不是酱油调味品的?" F& h. e6 R6 a' y- ?/ S, _
A:Wasabi 日本辣根1 Y4 n& P+ J/ W" v
+ v: t/ ?! u  o( @+ T
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 H* j+ O/ w, d# M$ I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:
+ T* y" b* H; L# O! s* QA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& d2 [5 l2 S: W0 c( y下列哪个步骤是不是正确的蛋清搅打程序?0 r+ r9 N5 y5 K* L, @; T
A:Allow to rest before use. 允许休息后方可使用。
+ x4 m: n/ f% x
# o3 K; k0 s+ P9 I9 n8 D, g. [65.The weight of a large egg is between:一个大鸡蛋重量介于:+ y6 M4 \  ]$ @( }5 {
A:56g and 63g 56克和63克
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$ ]0 S# d) n3 _66.Evaporated milk is a concentrated milk that is produced by removing, H2 ]* Y" i/ j5 J+ `
炼乳是一种浓缩牛奶 是去除什么做的/ h7 m  h, s5 f2 e2 z
A:60% of the water 60%的水
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, t* H$ j5 U# A& [( H6 g67.A method of cooking that transfers heat through a liquid or gas is:
2 r8 {: t+ p( N! e4 j$ o% t. c! N9 l一种烹饪方法,通过转移液体或气体是:
* J/ n9 e7 W' d3 |! r7 TA:Convection 对流; d- B6 }0 W$ `% C+ `  }: r% c6 P

  n7 {# r* M: w. K68.The cooking of starches is known as  烹调的淀粉被称为  {  X: x% \2 o# U  A2 k1 R/ E
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?
! [# |( M& H* QA:Braising 烤' C* u8 S! s  P4 e) K7 f
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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:7 G7 q/ d4 P  ~) C7 G0 Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% Z: s4 X3 B5 ^

  G  S9 j: U6 J71.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, X4 w* C$ N5 r* f- c
A:Fumet 原汁/ S* O2 U0 `* y
& c8 h7 d6 i1 X4 O4 N0 a
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& X, N, O" g. P) m; p* e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
$ N; C& B+ F. l3 Y) [0 d+ V, H* t0 e下列哪一项不是用于制造高汤(低汤)的原则?$ X  J$ ~. ]* u9 w5 p; L
A:Start the stock in hot water.开始在热水中操作
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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
. J2 Y4 r$ G: a: N" aA:Remouillage 法语熬汤
8 @; t) w  r( W( j9 ihttp://www.haibao.cn/blog/post/176242.htm
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