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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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6 k* K' z9 W* a: P: j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。
' F- u$ f  [9 d* e; 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8 A9 q5 t% E5 k  Q! Z3 d! U; @+ e
1.Which of the following methods should be used to determine doneness in a New York steak?
& |, S2 `+ e" S6 J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)
0 Q  k6 |, j) P/ |% T% TA: pressure touch. 压力触摸8 Z8 _% W7 g+ E/ ]0 @) a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ K9 {# z( l( O) @) s0 a+ v
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0 e9 z2 t( C- N. _, a3 _
A: acid  食用酸7 }6 f( C, m5 q0 K: G) ]
3.Vegetables are major sources of which of the following nutrients?
$ p+ a4 R9 r, F% ]3 a2 w蔬菜中包含的主要营养有哪些* z+ I3 f% K, T/ M. K
A:vitamins and minerals. 维生素和矿物质。
) H0 W: O' t9 d' G4.Cauliflower is commonly served with
# Y2 J$ t0 j& y4 w8 J花椰菜(菜花)最常见和那种酱汁搭配* ]$ J$ x3 V, ~! T
A:Mornay sauce. 奶油蛋黄沙司
0 X7 K1 _; s' R: u; p5.Which combinations of products are found in pie dough?. i( J' m  d: F" I  m
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; X  D; s$ O9 O, UA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  g" n: U# s' w  u8 I" c, C6The French term for mussels is 法国语青口(海红)叫什么) G! O. @% q8 b1 v
A:moules.法语青口,海红
3 V" g- ^& _# ]5 {: [7 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 P8 `1 k0 t# X- C7 eA:faintly fishy. 稍微有点似鱼味
1 I' M6 ~" c& j3 R( Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ ~) R4 B4 U, v/ n7 }A:2 days. 2天
' O; V9 H$ m$ m8 {5 {% D0 P9.What are the principle ingredients in ratatouille?
# c& k' e7 B8 V炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& f! {/ V, I  }A:Zucchini, eggplant, green peppers, onions and tomatoes5 P' `* ^9 @1 x: f4 G" f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ ~( F2 k, n9 i
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 W2 E1 A1 J6 ~# H* h3 WA:cook food in quantities that will be used up within 20 to 30 minutes.7 ]( G! |+ K8 T+ ~' i# S
大批量烹煮食物要在20到30分钟内
& x; S1 l: n) R11.What person has the authority to issue a Health Permit?
1 @8 N/ L7 M, Y+ T, t0 I谁有资格颁发健康证(卫生证)。0 t8 Q; Y9 M' w6 _. S
A:Medical Health Officer.
0 d: u- A) v+ {$ B医疗卫生官员。0 p2 Q% i, v* D0 H# E+ p% R2 r
12.For what period of time is the health permit valid?
( l* E/ |" W% P& U& W) C# P2 K健康证的有效时间是多久?  O, m5 A6 F  K9 E" `
A:12 months.12个月% ~& H) l: X  M( c3 k" h7 F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: W$ [) ^% X0 o# t2 T& c, t在食物和饮料准备区,通风系统换气的标准时什么
" O1 n2 ?3 x8 K- xA:08 times each hour. 每小时8次
! a9 Y6 V: h  u1 u  }14。The minimum temperature for manual dishwashing in the wash sink is
) @- Y: D0 |' @& g& X$ X; D手工洗碗,洗碗池的水温最低多少度?9 s: N; J# W1 \% g' B. `# u
A:110 degrees F (43 degrees C). 43度
8 r2 f% }6 U; G) v: q( t9 r4 Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 o$ M, L6 F- O5 l  B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 x4 R1 F& c/ b& r' dA:180 degrees F (82 degrees C).  82度
1 J9 s" m( G- }& k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ o, L, C* F9 F8 S$ y$ F5 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 g$ [7 l, }5 Y, b* S
A:en papillote.  法语自己理解3 V9 I; |1 u- j% g: W. j7 i
17。Wing or Club is considered a5 c6 a4 l! R6 s
翼和CLUB 被看做是一种...
% b( {5 I* @# S1 b# [/ Y+ hA:Bone- In Cut     带骨切5 k+ m. a% G8 T2 B% G
18。New York is considered a   纽约牛扒被看做是一种
) g8 |0 c  R/ [2 l) xA:Boneless Cut     无骨切) B- B4 Y, M) Z# Y! r: L
19.In general, a court bouillon for freshwater fish will contain) I6 ]( ^9 u7 v
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 k" w, v  I; B6 w: I( S+ s! xA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 u. ?. p8 p. e4 o* Z# G1 z
和做海水鱼同样数量的调味料和香料
3 L$ K* T" t+ c1 x) v( \1 F20.Anise is very similar in flavor and appearance to$ ~9 _* l% i/ h8 n; `
八角和下面的那种原料有相同的味道" R# l/ G. D) p' t
A:fennel  茴香
0 I1 F" w9 V, Z3 d, x& E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% f7 I( `1 v! C5 H下面那种原料更像大葱且有平面的叶子
$ J7 Z+ \# e6 W9 k, jA LEEKS  似蒜葱 (这边人叫京葱)
4 n# o+ A& o$ g! K# M6 e+ j& Z9 k22.Which of the following cutting shapes refers to a small dice
# r* X7 w- E. g6 W# @7 K) \下面那种刀切形状指的是很小的粒(末)4 Y# j1 D3 v# i8 N; ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ F! `- k+ q, F; o/ X2 ^23.Oil is added to the water for boiling pasta in order to" g3 T* K, V# q6 d$ E
向煮沸的pasta (意大利空心粉 )中加油是为了
9 ?( w2 f' O  t1 dA:prevent the pasta from sticking and to minimize foaming action., X) z7 H1 q' Z  {% X1 p, j# ~
防止面条黏合并降低发泡。
4 h+ J! Z; Q5 V$ U24.Which pasta dish features pine nuts and basil?7 g" k) E  A7 y/ V: p' z6 O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, R' L& k7 D, A- E0 B" a( ZA:Pesto.一种绿色的意大利面酱 % P* A: D) d5 F7 [9 M" g+ q% _
http://www.tianya.cn/techforum/content/96/563836.shtml2 N; G# {( U4 f1 e

" b* ~" p( a& {+ q# I8 T+ X25.Which of the following is a spring vegetable similar to spinach?
1 Y3 f6 l1 r0 j( s下列哪项是一个春天的蔬菜类似于菠菜?
0 x; Q" L! H' K* d& V2 gA:Sorrel. 酢浆草。
, c5 W) i9 G' L- E: l2 Phttp://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:. {. D$ ^+ o# x) _; I* v+ ^9 Z
哪位厨师最早带来高水准浮夸的美食
! A) k. Z( Q) e. R8 z5 `% B0 R3 g$ `AAntonin Carême 人名 安东尼·卡罗美3 B% S% t; C+ \3 c
8 f9 M6 n: _+ |% e) n7 u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 @) U3 Y; ~$ `. A) ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- Q9 N- r0 ~# ^' _; L" PA:Cast-iron stoves         壁炉/ M) R7 G$ n6 D/ ?
http://www.usstove.com/products.php?id=6
8 P$ f' G0 w) Q- j0 m* [4 B
0 n+ r6 L7 U* v5 s6 T+ j, E28.The French term used to describe the roundsman, or swing cook, is:
5 v7 V) Y; J- D7 j% p法国术语,用来描述roundsman,或摇摆厨师是:& l, y& w2 J( Z% g' Y/ c5 z7 {
A:Tournant   图尔南' Q# @$ F  c1 M

6 \* J, z; e$ K# N29.Another term for the wine steward is:
/ a, J( k$ l: }) m葡萄酒侍酒师的另一个术语是:' J% t: ?: U- _3 B, E
A: Sommelier 侍酒师
" W3 f* A' t! O' }* K) b$ t
$ H/ j8 s/ D  A+ Z2 [+ P* h30.Molds, yeasts and fungi are examples of a:
2 P7 `, u# w3 `8 }7 M霉菌,酵母菌和真菌是一个神马例子
2 v% E. ^" {& H; @A:Biological hazard 生物危害0 q: i7 b8 Q2 ]' ]) Z

8 |+ V' g- X: H% `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- H! t" ^" ]' j+ X6 s! ]根据加拿大食品检验局,食品的危险温度区在多少之间:
( V) X, m2 {% p0 z4 {1 r  WA:40° and 140°F (4–60°C)     4-60度
0 J1 c' ^; e8 B. X
9 Q1 ~5 C$ K+ W! z6 K8 y7 |! r32.All bacteria need the following for survival:
- ^& U% N2 [! K: v' O+ K6 j所有细菌生存需要以下哪些内容:
( V: f! U' y2 ^, qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 _  F$ M6 r* Y2 z; w4 p' h0 d5 G- W8 M# J* J# Y  p1 m5 U
33.Which of the following correctly represent critical control points in a HACCP system?% B4 l& z3 S$ o1 }+ [4 i9 d
以下哪项正确表示了HACCP体系的关键控制点?
7 l3 P) s5 X$ T/ uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' D8 e4 W5 v  }! P! S& |食谱,接收,储存,准备,烹饪,保温,冷却,再加热, v: [' s" r2 A; |) d

; I0 u7 R: _8 k34.Which of the following is not an example of a carbohydrate?4 f! h) m- A' H6 A4 u3 r" o# @
下列哪一个不是碳水化合物的例子?
# [6 O! q3 m% N- s: JA:Essential nutrients 必需的营养物质3 E4 U' N# o3 ~

! f! j- ]2 h8 H& X( X( p) ]# K9 @35.The process by which a liquid fat is made solid is called:
* ^. [, j: ]( h液体脂肪做成固体这个过程叫什么  V7 {/ n* Y$ T
A:Hydrogenation  氢化
. L( U4 B  b) |0 C% q3 E, E
; `8 C: b5 `8 g36.Which of the following is not an example of a fat substitute?
6 N* g8 T8 N1 c2 X$ g. W下列哪项不是脂肪替代品的一个例子
2 {5 k/ x1 D( q* ]A:Acesulfame K  安赛蜜K表
& S- p9 }8 v. h- A8 [% }" Y+ d/ {& E8 v$ y. T0 `, y5 z6 e
37.Health Canada requires that a product labelled "fat free" contain:; q, t$ |! h! u! m  A8 m; \0 N. U5 A
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 t  y9 S( F( e$ m/ T0 Z+ iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: p6 i. B6 @0 x: C8 j6 c
5 D  o: c5 \9 L; ^6 @
38.Which of the following is not a problem associated with converting recipes?4 Z6 z2 x+ }+ M' \" T7 J+ l2 K
下列哪项是不相关联的转换配方问题?
/ K+ d9 l6 G) ~/ CA:Unit cost 单位成本0 P+ }8 R/ V* F8 s$ L$ H* ]

- S2 C8 a6 }. m' {39.The condition or cost of an item as it is purchased from the supplier is called:+ E' P" L4 B4 Y8 |4 r' s
从供应商采购的物品的品质或成本叫什么
/ [2 \4 |5 m: @2 RA:As-purchased cost 购买的费用1 _$ d  S  @" V8 A
  |* `# C: L, p7 |- g
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( s; [  t4 Z/ X0 d/ N在新货到来之前用于日常所求的必要库存量叫什么
/ w1 u, a! ^9 GA:Parstock 基本日常最低库存
4 o, ?# b) z. [+ q8 v1 ]6 y
" P( a5 z3 ?" i: M41.Which of the following abbreviations is used to describe the proper rotation of stock?9 W: D7 s) z% x: z; L/ D
下面那个缩写是用来表明正常库存流程?
3 W. A! t% a' q. Z' W2 u, SA:FIFO=FIRST IN FIRST OUT 先进先出% u2 b( Y$ O6 s9 ^3 k4 g
. B0 U4 @9 B1 R- h
42.Which of the following knives is used to turn vegetables?
# G) p3 ?; ~. D  ?- Z! U/ j# K下面的那把刀是用来打开蔬菜吗?% O& b) _& S* Z7 s, g
A:Bird's beak knife   鸟嘴刀
, ~+ w( Y3 \) e7 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 I0 T% V# F' i9 ]# h  B
1 q1 O9 S5 f! K1 f6 R" V' ?" w43.What is an instant-read thermometer best used for?
0 Q4 z4 c$ L: q, r. u& O即时读温度计最好用于那方面?! ~7 u1 C- B& V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 f8 o7 z; |9 v& X0 l8 {& q5 a7 c+ p# X  o# D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ J* V% g8 J4 T- |下列哪些金属材料受热均匀,通常用在铁板而且非常重
) k1 y; K% _1 |A:Cast iron 铸铁# [  l; {& U( A

: V) a8 y% S' |7 d. L" C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 n$ s  Z9 S2 z3 u3 o( V- ~. j: B
哪件装备下面有一个可移动的碗和一个S形叶片?
& Z7 _' A; E, R; B6 }! g% p/ ZA:Food processor 食品加工机
. t7 q- J. s/ H( T0 [http://www.google.com.hk/search? ... iw=1263&bih=572
: c, f3 W2 k8 l2 G  N: x7 z5 _+ `1 R% v& N: O
46.Which of the following is not a rule for knife safety?
% s# N# Z! e" O% E下列哪项不是用刀的安全规则?2 F% q( I8 Y% b* ~5 W9 O7 Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  V, Y) X" y" I  B% m9 a6 W' O# x) P( }# |: g8 |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 `5 m( A4 M- z, A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 j0 x9 b: R& F/ O1 {  w7 Z9 g' FA:RondellES 2 N# @/ p1 E0 U3 m* q  C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! M# p" s# |6 T0 b! S! u. ]7 u. G, ]+ J' b# i( y2 G3 t
48.Which of the following is a diced cut used to garnish soups?
- b7 ]* g: q/ }7 H( m/ ~下列哪项是切成小方块用于汤的装饰?
: v+ a4 X' j/ f& ?! D& PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 @* }7 `4 N; I+ l) `! @2 V5 P! A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 n2 R- L* e2 i+ ?& Z7 r" K# U8 |+ ?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!!——
- B3 a6 I) y9 `A:Gaufrette
6 j/ Y; C. \+ K" e& Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) d6 y1 a" d: _: _# l  X4 G+ @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 E+ O- B6 Z( m% WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; a" O& ]+ d4 ^6 v& U/ z0 r3 b+ @+ h& Q

" g8 b6 G! P: a" e, s( l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ @  c# j6 Y" o5 E' 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)
4 |9 R* y3 l& KA:Cilantro 胡荽叶 香菜9 j0 S8 E2 y3 V1 u7 [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* L* z+ t6 |- H& C
多香果,  多香果香料是什么
; a: Q: H5 o: k! `$ chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ G" Z' c) v+ d; I2 f! N$ h
A:A dried berry 干浆果
0 ?7 Y5 z4 D) O9 I4 ?3 L
6 t8 C8 Q+ ]% |% g( w  g61.Which of the following are used to make a sachet d'épices?
% z. Y! d; Y7 M* |. ^  V6 W9 q下列哪些是用来做香包德épices?
/ V! ~- B6 _( ]& `  Fhttp://www.sachetcatering.com/4 {! z/ D4 ?4 e  e
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?( [' A( T, r! W; w4 v
下列哪项不是酱油调味品的?
: q; V& _, y6 N5 a* d9 iA:Wasabi 日本辣根
2 c7 a) e! z0 ^4 A- f$ Q( x  B& ]" P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( }# t0 T4 o' i2 N
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:, P4 o' F  Z1 {  u5 m
A:Pasteurization  巴氏杀菌  k" h$ h+ g+ h( t( I- T; g* o

0 L' T3 X8 ]2 X64.Which of the following steps is not the correct procedure for whipping egg whites?
, g: U1 F4 o3 `; G2 \下列哪个步骤是不是正确的蛋清搅打程序?6 e" y1 N6 a- m7 h6 F. f
A: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:# v9 Y- [( c4 S& v
A:56g and 63g 56克和63克0 _% R% V# M4 O# \

* e. C  \. Y* L- e$ R66.Evaporated milk is a concentrated milk that is produced by removing" z+ x2 X! p) E; V
炼乳是一种浓缩牛奶 是去除什么做的
: W. k% v' |# `A:60% of the water 60%的水
; O% Q. \' x8 Y1 G6 ~9 ?, \" Y4 F0 I, y5 n. Q
67.A method of cooking that transfers heat through a liquid or gas is:
! f  W; I8 ~2 K9 g一种烹饪方法,通过转移液体或气体是:
5 |6 z8 K) d! ?% jA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为. v4 V" I  t4 V
A:Gelatinization 糊化7 m! J6 Z7 Z4 h+ p5 K+ Q2 f) S
  _  n# g( n4 c' E
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) l) p' Z$ C: W. I/ t" ?
A:Braising 烤
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0 q9 Z' m6 h. k; N; F& P2 J70.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:
, Y& {( @9 {& y  C$ Q; g, ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& b  b6 q* z1 X0 _5 o5 O1 U/ b% M' C7 l& |0 x2 A  i$ q# [4 A4 I
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6 K2 l# N' S  T0 ~/ k
A:Fumet 原汁
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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
# k( _* V1 m: t' D! j9 [9 N' M- ]3 BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% Q4 t  h- D; H4 ~5 D8 o

+ l  z# v4 `5 a3 r& h' Y73.Which of the following is a principle not used in stock making?
; C& b/ E8 k: [5 C5 |下列哪一项不是用于制造高汤(低汤)的原则?
" t. N, w* N# t6 IA: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
' K8 L6 Q% i0 n! k3 jA:Remouillage 法语熬汤: l" U+ r6 d) |
http://www.haibao.cn/blog/post/176242.htm
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