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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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1 I0 s' x" O) I3 A% N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。
- n3 S' z/ f. N2 R% `7 S( c9 s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) m5 u1 S3 v  `, ~7 _3 o( e
1.Which of the following methods should be used to determine doneness in a New York steak?
) Q6 ?/ I% b4 q$ 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)
& L. B+ E1 m" R/ kA: pressure touch. 压力触摸
' c! G/ U; F" p8 a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" q9 s* I" N' Y5 ]- H  R4 H( M, m
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 k/ k. d& F  I" _
A: acid  食用酸
/ W1 K* s( T1 M! R% j# P3.Vegetables are major sources of which of the following nutrients?
" p4 {8 W  q: r* j  v蔬菜中包含的主要营养有哪些1 L8 M7 v: ]9 y0 C  ?% k$ C% x7 I
A:vitamins and minerals. 维生素和矿物质。
7 V1 u8 N# D- {5 }4.Cauliflower is commonly served with
/ a! |4 ]1 z0 t+ @, @# f! U) v花椰菜(菜花)最常见和那种酱汁搭配
, C1 a9 U! \- S9 ?" p9 NA:Mornay sauce. 奶油蛋黄沙司7 C. |/ X1 {. d5 e/ w  z- y! H
5.Which combinations of products are found in pie dough?
, j/ F* L3 `; w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 e; a! z  [1 J/ j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! T$ `6 X) T* ^/ B
6The French term for mussels is 法国语青口(海红)叫什么# L5 V: T% ~4 k! l
A:moules.法语青口,海红) @3 o2 j; o- C" r7 H% V
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 o1 q+ I( A  k/ c- f; S1 u7 T" m" z- BA:faintly fishy. 稍微有点似鱼味  a7 m+ K, s# m: f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 w+ m" M5 `4 S% n) O) d3 j; w, kA:2 days. 2天- ]# u% f8 S5 @
9.What are the principle ingredients in ratatouille? , [! o( r$ X! d  s2 h$ x7 |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. {% \3 e, I& W& ^A:Zucchini, eggplant, green peppers, onions and tomatoes2 r+ i. N" ]0 _6 U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- {. m) r1 k* [. @( t) i5 D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( b" a( R9 v, x0 ]A:cook food in quantities that will be used up within 20 to 30 minutes.
) i9 N. L2 W/ g! A# F大批量烹煮食物要在20到30分钟内: W# u4 m, i/ W8 M
11.What person has the authority to issue a Health Permit?# A- V1 G8 O0 u& ^" a' ^
谁有资格颁发健康证(卫生证)。
8 B$ l$ E; f, q4 a% BA:Medical Health Officer.
% z+ M: a: f0 T8 Q" Z5 P) i6 D医疗卫生官员。: r2 Y1 d& E7 ]* D9 k: e% w
12.For what period of time is the health permit valid?# F! \$ D0 s+ @9 _3 f
健康证的有效时间是多久?: Z: P9 K/ Y/ W( u* x7 |
A:12 months.12个月
! U' A" V2 Q  N& J0 T5 ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  Y: x2 L1 f6 n1 ~# P  v- p7 b在食物和饮料准备区,通风系统换气的标准时什么/ D) f  x5 {6 Y/ h6 W
A:08 times each hour. 每小时8次; v2 A) ?1 `8 M* M1 D+ h  O
14。The minimum temperature for manual dishwashing in the wash sink is
- l1 m. k$ c  H6 N/ L手工洗碗,洗碗池的水温最低多少度?
: J) K5 L# p$ h" j- k2 fA:110 degrees F (43 degrees C). 43度
+ ]3 E: _7 d8 {  P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- O7 B; r9 E1 z5 Q" N+ w0 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 V* b$ i$ q; m& zA:180 degrees F (82 degrees C).  82度0 d/ F0 z3 {! u& n4 B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! h! S6 z, D; A& W0 A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 g: |  C( U- c
A:en papillote.  法语自己理解% m/ \3 C9 {  V5 K. W+ G+ @
17。Wing or Club is considered a
. }6 E! p5 {. Y! }- T翼和CLUB 被看做是一种...- w; H& e8 A% X
A:Bone- In Cut     带骨切
1 j9 L" {( G1 K& W9 S6 b& L, t18。New York is considered a   纽约牛扒被看做是一种
( O4 k2 l" c# @0 {% u" [A:Boneless Cut     无骨切
$ I" X4 W( U2 o19.In general, a court bouillon for freshwater fish will contain' `8 N3 ]2 u0 o$ a
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; @# U6 w5 ?" E  z) n- T1 p/ I
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ A# m  }  V% r和做海水鱼同样数量的调味料和香料  r5 `! H& {: i& P
20.Anise is very similar in flavor and appearance to, N4 ~9 X. v+ a& ?7 b$ O7 a. @9 E
八角和下面的那种原料有相同的味道
' y) F: M# s& S, r/ nA:fennel  茴香
/ A- ?2 Z4 O1 g+ I0 H21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& \/ @  `7 l/ f下面那种原料更像大葱且有平面的叶子
( [. y; `/ d9 `) z; N" B, h# _A LEEKS  似蒜葱 (这边人叫京葱)
, |. w5 _& h7 v7 M8 z22.Which of the following cutting shapes refers to a small dice! J: N0 x- u1 |' F6 ]4 U
下面那种刀切形状指的是很小的粒(末)
! \: S$ P- i2 f/ V) h* DA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. E( g# Z* w0 Y9 Y- g
23.Oil is added to the water for boiling pasta in order to" K6 ]( L1 e7 t; n$ T9 J' K
向煮沸的pasta (意大利空心粉 )中加油是为了
, @5 p6 Z7 p  u. Z3 _6 _! Y  DA:prevent the pasta from sticking and to minimize foaming action.3 v1 ~* B: d" W: f& W
防止面条黏合并降低发泡。* p& B- f0 y) @
24.Which pasta dish features pine nuts and basil?
0 M/ H3 a: E, I' E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% ?4 s5 `% H2 `! H4 v
A:Pesto.一种绿色的意大利面酱
+ ~! S. K" f2 rhttp://www.tianya.cn/techforum/content/96/563836.shtml9 C7 r* Y- ]% e

7 |5 G' c: l: W* v2 \6 n25.Which of the following is a spring vegetable similar to spinach?9 ]; e" W6 d0 Y! E
下列哪项是一个春天的蔬菜类似于菠菜?
# i/ }/ b; `9 ]  XA:Sorrel. 酢浆草。
/ _0 M+ \$ d; Q, r3 q$ h) 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:& J9 i4 ~! @, W% W7 H( N
哪位厨师最早带来高水准浮夸的美食
6 c- I; L9 H6 ]! m1 U5 |: lAAntonin Carême 人名 安东尼·卡罗美& q: W6 i- U. U0 t; `1 _0 x* F5 T

: g4 s) E  U3 n. l) r7 Y7 c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 `" u9 d0 I- b# H, f7 x) \, ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. F1 ^( a4 I  ^# A
A:Cast-iron stoves         壁炉( t) _$ i, u9 c9 M8 V
http://www.usstove.com/products.php?id=6( w& v5 T6 v+ ]7 d' x

5 l4 F* Y% N( S7 `, M: d/ A/ g28.The French term used to describe the roundsman, or swing cook, is:  Y  Z; O; F% c' W2 S/ ?
法国术语,用来描述roundsman,或摇摆厨师是:( Y9 y4 p) m2 B
A:Tournant   图尔南
' h; O& Q- U+ ?3 ]3 B) X  S, {' n2 D1 ~
29.Another term for the wine steward is:5 j7 j/ i( Y" T1 H% n# l
葡萄酒侍酒师的另一个术语是:
9 m9 X7 W. p* ^2 _! @- p9 eA: Sommelier 侍酒师
5 W4 f: I! {; A3 H8 F: M9 X% e% |$ ^0 g7 X; _2 w1 H' K+ @
30.Molds, yeasts and fungi are examples of a:
$ j  E9 s& p& d/ |+ c$ Y霉菌,酵母菌和真菌是一个神马例子' r5 K; Q$ L% u
A:Biological hazard 生物危害- K8 g/ z6 p9 n9 F+ \2 ]- Z% h' k) k
. B) \! |: l  m& `& m0 v7 u8 U( ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; w  G( Y4 C+ O. k根据加拿大食品检验局,食品的危险温度区在多少之间:0 h2 e5 D% g2 z! h/ A4 G
A:40° and 140°F (4–60°C)     4-60度; \8 f% N+ _! Y1 X

, e% R2 o$ {+ g2 _32.All bacteria need the following for survival:/ g4 h7 x) N0 x. b/ R1 H
所有细菌生存需要以下哪些内容:& b# t* ]; g; Y1 J1 q9 O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 [; B/ R, O( s0 ]
/ _. e: `6 h- E- q6 H
33.Which of the following correctly represent critical control points in a HACCP system?' N  y/ }$ W9 V( [
以下哪项正确表示了HACCP体系的关键控制点?7 D& }! z2 n+ Q/ h: f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 q0 M+ a: S' \( X- z& l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% c" X* W( j0 S- t$ n  Q" \% E8 I0 q: B, Z  m
34.Which of the following is not an example of a carbohydrate?- X, M' V6 R7 Y' [
下列哪一个不是碳水化合物的例子?' }$ ^/ k$ y- o( G% v3 h- s
A:Essential nutrients 必需的营养物质8 T0 ~( }/ ~' X; ]
; _: L. B, f" V# s) ?% s
35.The process by which a liquid fat is made solid is called:, I  ~! ~' T2 n4 ^, s7 x/ \
液体脂肪做成固体这个过程叫什么
2 l' g/ [( x( `7 F5 l0 pA:Hydrogenation  氢化/ Z6 w  p  L$ A* {0 }2 V
+ ~9 k' p$ c+ t; Q9 [6 n9 u" E3 \  n
36.Which of the following is not an example of a fat substitute?% @; p( F2 h4 S- z7 f3 ?" ^+ P
下列哪项不是脂肪替代品的一个例子, n- @9 u$ |$ B
A:Acesulfame K  安赛蜜K表
5 f7 h; I5 K4 I7 {+ t
! k! C+ F1 E: u9 }7 R( i; g37.Health Canada requires that a product labelled "fat free" contain:
9 i7 R0 R' H: H" }加拿大卫生部要求的产品标有“不含脂肪“包括:
. W( |1 k3 F( r9 sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 e- e  b/ y6 _+ s
  N* s% I' e5 E: a5 `38.Which of the following is not a problem associated with converting recipes?
  N' b3 `" q% R$ q4 i  R下列哪项是不相关联的转换配方问题?
" F1 P) L- [3 M2 S' BA:Unit cost 单位成本6 {" ?- K, b! D9 k7 u

9 l+ v0 X& W3 ~39.The condition or cost of an item as it is purchased from the supplier is called:
5 R: X- O/ D& }% G从供应商采购的物品的品质或成本叫什么6 R6 N# b, V+ e5 l% a
A:As-purchased cost 购买的费用$ q/ }8 y3 K7 w; K" J. s4 @

& K5 c0 P- u9 `* B; x40.The amount of stock necessary to cover operating needs between deliveries is known as:2 Y& o- ?9 h# z% l2 p& \2 d
在新货到来之前用于日常所求的必要库存量叫什么5 B, m' H% v+ c$ ?
A:Parstock 基本日常最低库存
+ M* R- w& V$ O, X  f4 ]4 o1 `: _# x, {
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 }4 i7 o4 p" ^6 u
下面那个缩写是用来表明正常库存流程?% _* t6 B8 F9 N( P, v, z: A9 a+ H
A:FIFO=FIRST IN FIRST OUT 先进先出7 p  u$ H3 l% g; d4 Y

  z, @# I5 |4 X* X/ N# N& Y2 {42.Which of the following knives is used to turn vegetables?
7 Q% k- }' X; f$ s2 @下面的那把刀是用来打开蔬菜吗?# }0 u8 \. L& V4 A$ B  W. @
A:Bird's beak knife   鸟嘴刀: H+ S1 u7 |2 P6 g/ y8 @2 @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ k* }- Y3 B/ J' g) }- q8 k43.What is an instant-read thermometer best used for?; A& B4 S4 ~; Z3 O  M1 f
即时读温度计最好用于那方面?
( D& e8 |% w/ T- `9 LA:Checking the internal temperature of a roast 检查被考物品的内部温度
' j' ~/ x% A+ m' M0 l& j
0 m. l2 [7 {4 ?& `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 |$ S: Z+ X/ m9 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 I) Y- h7 S# S" [0 T8 f3 Q0 \
A:Cast iron 铸铁
9 b0 e, D! m: @/ `% a0 V* |" N
" B+ t( W, w3 o3 Y: c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) {# B8 T9 c' I3 z$ @) L1 B
哪件装备下面有一个可移动的碗和一个S形叶片?
3 J: n9 m3 E; d! c6 RA:Food processor 食品加工机
; G. z* X( Y7 ]. d4 Ohttp://www.google.com.hk/search? ... iw=1263&bih=5724 g) W2 {$ n- a- ^1 D

; z' S" R$ w  L& q& u46.Which of the following is not a rule for knife safety?
7 T! v" a: a' ^下列哪项不是用刀的安全规则?
. W( ?/ s3 `% y2 L$ ]0 TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 h& A, \7 }% \* W' W/ l
) f) R9 Z6 n: N& T! b8 x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 J1 Y9 z2 Z, o4 Y# D: S0 X( b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 c6 f2 A8 Q5 j6 FA:RondellES 5 A: O9 ~/ \+ g% R( n9 \' f. j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: u0 B# h8 b2 G  s& ~5 x' d9 Y! x3 D# l. a' u5 _6 }
48.Which of the following is a diced cut used to garnish soups?
/ f* |3 O! I6 h1 V% N下列哪项是切成小方块用于汤的装饰?
% w% g4 h, [2 Y, f- x( J# `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ s+ f: Y. D  v4 f9 ^1 @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 w5 i2 ]  T/ u- N8 g6 d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!!——
& E2 d; n- U, B, S, _A:Gaufrette 5 g6 I7 t6 }+ l* l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ g( W  w; P& ^' ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 L$ X) K# q( P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) B, x. U4 F4 |* W2 v# \

$ {2 a$ d. a- y$ k+ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& Q' O9 I% ^- l( \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)# s0 h# N& ?, f" O
A:Cilantro 胡荽叶 香菜5 u$ Q; k7 _* z* a% S! D3 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: V0 o" M- o8 o

! b# G' k" F: e: C9 \' n60.Allspice is made from:
- k1 F( }4 n- V3 F 多香果,  多香果香料是什么
' V5 |" w- L8 @4 n! C* Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 c; v( ?- K8 j1 \A:A dried berry 干浆果9 ^- s4 E7 Q1 L/ j4 k! C

; t  F1 Z+ @, _7 t61.Which of the following are used to make a sachet d'épices?
$ O3 c" `- K8 r2 D9 N下列哪些是用来做香包德épices?' q, I" b# b9 k
http://www.sachetcatering.com/
3 o5 r& A! C% T' c& V; |, |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 r% z8 \, n5 i* \8 }
1 }8 l# u; E9 k6 y3 Q8 g
62.Which of the following condiments are not soy based?
5 U% f4 T" m7 g+ N下列哪项不是酱油调味品的?% [; m% |" D! e
A:Wasabi 日本辣根/ }; m) m% j: J$ T* |

% z7 K# W- o$ L# y  c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 B3 Z) y4 S# C. g. b  O. b+ j
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:( y. `9 Y6 x7 a5 a# O4 t
A:Pasteurization  巴氏杀菌
8 b7 n  w. e; A% _3 J* d& E& H' F3 K
64.Which of the following steps is not the correct procedure for whipping egg whites?! ~, ~  `  H& @7 t4 U
下列哪个步骤是不是正确的蛋清搅打程序?
) N+ k$ }  F6 x9 c) U5 L% vA: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:9 I( i4 h+ O* P1 _2 ]/ n
A:56g and 63g 56克和63克$ N6 L& P) E4 B# h/ Q

7 g/ Z9 D% \; D  ~- q66.Evaporated milk is a concentrated milk that is produced by removing
8 S9 ]1 H: }' Q, S/ M: t" X炼乳是一种浓缩牛奶 是去除什么做的
# W9 T% j5 k' l7 M+ h6 g6 h- Q, OA:60% of the water 60%的水0 O9 W( R4 F6 T& L- P# m& R
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67.A method of cooking that transfers heat through a liquid or gas is:1 K  Y# _& t* J0 j4 H! u
一种烹饪方法,通过转移液体或气体是:& y( C' J: C; C; H1 H
A:Convection 对流
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1 r) J& ?  a! C$ A9 L# [) a! S68.The cooking of starches is known as  烹调的淀粉被称为/ G' q+ U! ^, F+ g: Z, O
A:Gelatinization 糊化
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; }! n$ u, [# H" P' L1 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% T5 I: o  j5 `: x
A:Braising 烤" O" F1 H5 N& V& z3 y9 ^6 v- h: ~
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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:6 k9 b, U& b- V! G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& o) }8 i% N  w' k' z( c0 T

3 r: c6 T7 f- U# K1 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
6 a4 q/ x/ k- d9 k, nA:Fumet 原汁4 d8 V: j2 t2 {6 Y! v' I

0 D" O9 c; J- O2 M7 F72.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
# A! [: O0 D0 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 [  z8 H' `) G" \73.Which of the following is a principle not used in stock making?0 P8 u, x- W7 G2 [( c% a- S
下列哪一项不是用于制造高汤(低汤)的原则?
2 X1 n- B0 x8 i2 ?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
# ?: n- X% e0 H0 q+ a7 w/ J7 cA:Remouillage 法语熬汤" `! Q8 p0 W1 K4 c8 M3 u& j! L& I! X
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