埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8450|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。" P$ ?, z; h! T: _
, T0 v; k: r9 J8 H
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。
- L# \+ ^4 g4 M1 s1 p4 N: s另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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4 R/ e3 w* F8 F
1.Which of the following methods should be used to determine doneness in a New York steak?
& a; d: v( j% F7 d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)  D0 h* @. T9 y, f2 I. j
A: pressure touch. 压力触摸- T1 L9 ]5 t8 p7 B+ {" o" c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( _, Y! [5 P$ h' M) k
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
8 E* b- e4 ~" x$ kA: acid  食用酸1 b, y8 n2 \! z3 M/ o% i. B( r
3.Vegetables are major sources of which of the following nutrients?/ u$ f" f' S- G$ h% D; F+ E- w
蔬菜中包含的主要营养有哪些
) g, S5 w! K: C" CA:vitamins and minerals. 维生素和矿物质。
9 @9 n9 m) w3 z8 P: g+ G' `$ u4.Cauliflower is commonly served with
' k; p5 J) A6 ~. T( @1 _+ R8 o花椰菜(菜花)最常见和那种酱汁搭配' r. W* W: M0 t5 d
A:Mornay sauce. 奶油蛋黄沙司
* d3 A! a" V9 ~6 Z: ]) a5.Which combinations of products are found in pie dough?* K2 K/ W$ ?! t6 A
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% u* q) ?* F3 T1 W7 p8 G, R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( c, ]/ K' {% _1 m: K
6The French term for mussels is 法国语青口(海红)叫什么
- G  P) j1 ?4 w. ZA:moules.法语青口,海红
( Y- S, I6 W- [6 d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% p* T3 y* \% w( Y
A:faintly fishy. 稍微有点似鱼味
0 _1 g8 M8 J6 I; \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 o2 l( K& D- ?- Y5 {1 |A:2 days. 2天; W2 s1 S. ~5 T+ T
9.What are the principle ingredients in ratatouille?
) Y" q' u. A. f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); u7 \# c4 T9 t$ z# ^
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 `) y3 `( y5 a* k; u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 \! c# K4 c/ x: P6 c- h10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( q" [+ i+ D6 t; M* H
A:cook food in quantities that will be used up within 20 to 30 minutes.9 k( H8 f- z, h- x, [6 X
大批量烹煮食物要在20到30分钟内
, J' X# G/ u4 ~# c11.What person has the authority to issue a Health Permit?% H( o2 b0 @+ w/ n: {
谁有资格颁发健康证(卫生证)。
: M; s4 g( W% _A:Medical Health Officer.
- Q  k7 g* y' }/ \医疗卫生官员。
4 l2 z# Q3 W" m9 T# V5 ?! ~12.For what period of time is the health permit valid?# M! v' y1 b) q. P; }3 E
健康证的有效时间是多久?* g) V. Q7 g: t
A:12 months.12个月' g" _( Q" b- s% {$ Z! o$ b7 o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' _# ]% P+ _6 P& U+ D在食物和饮料准备区,通风系统换气的标准时什么6 U3 e. Z3 k- |" c
A:08 times each hour. 每小时8次( B2 H! h8 c$ q: f6 J2 j
14。The minimum temperature for manual dishwashing in the wash sink is
+ y/ c0 J! D( ]9 Z7 n" |7 _/ X/ k* D手工洗碗,洗碗池的水温最低多少度?
/ t" S. |6 U. z0 X' c4 xA:110 degrees F (43 degrees C). 43度
7 O9 q% F" @! n6 ^, C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 p% S7 M% t$ z+ [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 m: v* e7 E# y& I1 p" n
A:180 degrees F (82 degrees C).  82度6 f* [* c4 j1 y* `, h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; m# |" _+ E6 O5 {% X) s' o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( x, X* ^- R1 V' M5 g" q; s8 [- J" S, {A:en papillote.  法语自己理解* F5 X0 q4 S; z, c2 J3 b6 r% \
17。Wing or Club is considered a6 A  ~4 w8 a2 p
翼和CLUB 被看做是一种...
" [1 v, q% M- f" \0 a8 ?9 }3 O+ U7 fA:Bone- In Cut     带骨切3 {; w( B' _, R
18。New York is considered a   纽约牛扒被看做是一种
! O! z4 z2 n% K5 B" A0 U0 F# ^A:Boneless Cut     无骨切& u4 B9 x) M) |" y- d" I& _( v1 w
19.In general, a court bouillon for freshwater fish will contain6 X4 M% x' H3 Z& d. U
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  ]3 \  v4 ]& ^+ ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: B# g* A0 \6 m和做海水鱼同样数量的调味料和香料' D, c: x$ Q, H  H
20.Anise is very similar in flavor and appearance to
2 b% g% l) B5 V/ ^八角和下面的那种原料有相同的味道" Z5 ~+ i3 s3 [9 t# ?) g! t. j9 g
A:fennel  茴香
# b" a% Z" y$ c* T3 ^8 o% f; R21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 H6 B7 R0 u' P/ _/ s# }下面那种原料更像大葱且有平面的叶子* K6 `* Y! J: ?# k7 D5 D' F4 N
A LEEKS  似蒜葱 (这边人叫京葱)3 k: J& F, I8 I
22.Which of the following cutting shapes refers to a small dice
" g9 b, `8 @% J. X& B* h下面那种刀切形状指的是很小的粒(末)2 l/ ^! [# H) q' s
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 B9 f2 |1 s# ?; x) K23.Oil is added to the water for boiling pasta in order to
9 ~5 W1 W6 A8 _2 a* A5 a向煮沸的pasta (意大利空心粉 )中加油是为了
/ X4 t; e; T! W) }, GA:prevent the pasta from sticking and to minimize foaming action.' u- e( \+ E# g4 m3 R/ L
防止面条黏合并降低发泡。  ]# \  ?$ \" x) Z3 e0 w
24.Which pasta dish features pine nuts and basil?# b6 j$ {7 F( T+ \. K0 r! z5 K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" u( ~+ m2 F$ l. W1 y! v. |7 X9 zA:Pesto.一种绿色的意大利面酱
8 \' |- S: O5 ahttp://www.tianya.cn/techforum/content/96/563836.shtml! }: W; i! x9 m4 e! T9 ?* ]

# N1 ^' W' K, w1 }0 M; ]- s25.Which of the following is a spring vegetable similar to spinach?( B) x- V/ B/ x7 M, C
下列哪项是一个春天的蔬菜类似于菠菜?
( e+ J; C. _; J/ l0 iA:Sorrel. 酢浆草。
* o7 \$ Y( H+ C# V6 |9 u2 I9 Shttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
6 u- H; f: o7 b6 g& U哪位厨师最早带来高水准浮夸的美食
, @; S8 {0 C# X( uAAntonin Carême 人名 安东尼·卡罗美( Z+ e* K+ Y% j5 f# }- j" Q" ?
* _, G& x4 q. m" X" P
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ `9 e2 l5 H; J- e$ ?8 U8 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 k6 n" }/ c7 a
A:Cast-iron stoves         壁炉4 l5 K8 N* w1 E
http://www.usstove.com/products.php?id=60 o% ^2 ]& `% o1 t

! P& j8 c+ A8 x4 w28.The French term used to describe the roundsman, or swing cook, is:
5 G' ~% K  A9 X  b9 N法国术语,用来描述roundsman,或摇摆厨师是:
1 {" [# w6 U2 Q' sA:Tournant   图尔南
! R" z; T7 O$ P2 K: a( a
' X* |$ J/ E9 s# p: T29.Another term for the wine steward is:4 E! x$ `6 s5 I0 o5 [! G& H1 Z
葡萄酒侍酒师的另一个术语是:& U3 k# [1 ^" [5 S  a3 w" N
A: Sommelier 侍酒师
& ?  }$ L' T% ?; ?6 k8 j2 u
9 v* V( b( p7 B30.Molds, yeasts and fungi are examples of a:
$ c/ v+ s- |  L) _" t/ g- d  \霉菌,酵母菌和真菌是一个神马例子1 S/ i- Q% \2 l7 x- v; A! v+ F
A:Biological hazard 生物危害, f. e+ h3 I+ Y: d' f5 F6 e3 Y

( O* j5 N0 D. K4 _& {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) D& Q3 t% A% R, M根据加拿大食品检验局,食品的危险温度区在多少之间:
5 z2 A5 I. D6 I2 }* |' eA:40° and 140°F (4–60°C)     4-60度
2 d/ r- e6 A' N0 P! Y4 b* P: t' U2 {4 N/ o
32.All bacteria need the following for survival:
; F$ o8 X0 E; X2 v% R所有细菌生存需要以下哪些内容:
% K, k; J1 g" _" \' ]6 aA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ h1 {$ H& i3 Z  q% m- F& L3 K3 q2 b
33.Which of the following correctly represent critical control points in a HACCP system?
; q6 i2 f; t& h9 {% q以下哪项正确表示了HACCP体系的关键控制点?
) W0 q2 J' x. T, L* s2 O0 J* rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( w1 N5 E, T( Y. t1 l- l& u5 ]) o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! p0 k0 q' g3 O; x8 W( N  _) Q, b1 V: d) X$ `
34.Which of the following is not an example of a carbohydrate?
7 J( M+ Y' W/ n" H下列哪一个不是碳水化合物的例子?
: [1 c2 D1 |" A8 c; o& a$ }A:Essential nutrients 必需的营养物质; H: D, _3 |, m, O( ^6 l
# q( V" `7 H3 N0 X4 K9 r
35.The process by which a liquid fat is made solid is called:* O8 k/ z# R2 y, ?2 }
液体脂肪做成固体这个过程叫什么9 Y6 Y' h1 b! V: n$ w5 X+ D) [
A:Hydrogenation  氢化, R2 ?# w9 q5 ?

1 c7 o  e; [8 o36.Which of the following is not an example of a fat substitute?
4 c# K' y# T! H/ Q下列哪项不是脂肪替代品的一个例子# f7 S  e' J. u" ^% j+ G# m/ ~, n
A:Acesulfame K  安赛蜜K表& ^  v' d! c0 t

" f! K& X: f8 c: W37.Health Canada requires that a product labelled "fat free" contain:0 q- d( d: g$ s5 c1 a" z0 [
加拿大卫生部要求的产品标有“不含脂肪“包括:& }0 d. r1 D6 Q. q2 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( i8 Z- A  {2 c+ B5 L+ E

9 c- b& X  O/ L38.Which of the following is not a problem associated with converting recipes?
0 D" r& V/ Q. h  z7 T下列哪项是不相关联的转换配方问题?
7 m, w' I! x" H& V+ g# uA:Unit cost 单位成本
9 W/ o5 g  B2 a% e% R. G# U5 q) x6 `9 F; b' s1 V& P
39.The condition or cost of an item as it is purchased from the supplier is called:3 M# s- W$ z+ o5 h" |$ y
从供应商采购的物品的品质或成本叫什么* J' p* g6 i# }5 v% O
A:As-purchased cost 购买的费用
1 R. c# Q' y* t
' k9 @; x! d) w' P40.The amount of stock necessary to cover operating needs between deliveries is known as:
" o4 j! e! |- h" J& g在新货到来之前用于日常所求的必要库存量叫什么  s2 m- `  J$ Y
A:Parstock 基本日常最低库存
4 z: E+ u, }5 ~& ^- ?  W. ?0 u3 m  E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- G% K( t0 I* ~下面那个缩写是用来表明正常库存流程?6 U7 |3 v7 {  U# s0 t5 k
A:FIFO=FIRST IN FIRST OUT 先进先出' R6 K- l! @& w; t( D/ X
5 J7 K/ x! A4 n4 `! i' b" `
42.Which of the following knives is used to turn vegetables?
  G+ i* V: R$ W3 e$ a下面的那把刀是用来打开蔬菜吗?5 m* ]% L$ S+ X# ^1 ^
A:Bird's beak knife   鸟嘴刀
9 {1 \* M% J7 I- j% thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird* q, H$ q' m8 s8 `

$ I: d; R# ~& x* n" M0 I43.What is an instant-read thermometer best used for?
. n6 M+ O, a2 P% K$ f即时读温度计最好用于那方面?
8 q* L3 K0 c0 j9 `A:Checking the internal temperature of a roast 检查被考物品的内部温度$ f" ?$ Y2 X$ e8 }/ l6 _
, N6 k, s$ V- V5 C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: H2 S! R- [  I/ k, u) T6 Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: q& x3 T% D5 |9 O1 _8 oA:Cast iron 铸铁4 p/ u. _- S8 Y6 t

) W8 K* O9 P, n3 S' e" r" P9 q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; P% O: K& D, I1 c3 L, `哪件装备下面有一个可移动的碗和一个S形叶片?
; G2 ?# G" o  j& J7 d; hA:Food processor 食品加工机. h4 k. H$ a) c; j$ n
http://www.google.com.hk/search? ... iw=1263&bih=5728 _: y/ X4 H1 Q9 h! t' N# H
& [, E- p% ~( }; I
46.Which of the following is not a rule for knife safety?  D  `6 m4 c* R
下列哪项不是用刀的安全规则?
$ }3 o; C$ O* PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* I# X9 Y7 S, H6 m. k0 P3 {" j
. i3 O! F  T* I, o( {' d' g4 l# e( b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ d4 Y) A7 p, D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: a5 T$ c. e0 L! d% P: pA:RondellES 8 N( F, Y& q  a: s: ~1 {, c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ J& m& o/ i8 G
5 S$ ?( i$ }7 [0 o8 q* B1 n: K
48.Which of the following is a diced cut used to garnish soups?
7 U+ ~) J0 p' n- f. S* E2 B下列哪项是切成小方块用于汤的装饰?/ d( g+ G; i7 c) h8 U+ g& q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ h" N+ O2 G4 B- U$ O* z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& Y& p- L' u% ]& m! h( 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!!——, L1 |- H: i' G) }& W% W
A:Gaufrette ; T, H1 d8 t& c/ {4 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% a: h' B! K3 G, F) a+ D; M3 j8 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 V& t2 @! t) yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, e: [7 C5 U9 I4 i) W0 y# W1 f
( u+ ]3 F) B' |5 `# }) y9 V2 B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 C, J; H; t( @/ B% j) x2 M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)
( F; @! y% r8 U4 i0 ~' r, jA:Cilantro 胡荽叶 香菜
* g' {! ~0 S, X0 u( q! Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# U: w2 o  I# v2 `3 Q8 e6 u. {$ Z! `& Y: p( c1 c
60.Allspice is made from:4 g1 C( s- ]/ v+ v' \) q2 B: y
多香果,  多香果香料是什么
& r+ p4 S) w1 u* y: x+ Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) u! \& E3 z: G8 s; p  x% F# RA:A dried berry 干浆果
, d7 T: }& r% E! W: D+ |
1 O2 Z3 z+ f* V3 s' Q9 e61.Which of the following are used to make a sachet d'épices?
& u, \/ |) T. y2 _( G9 c; t6 i# W下列哪些是用来做香包德épices?
2 K6 f9 \& \1 E& C# b0 S( Zhttp://www.sachetcatering.com/
9 g) L( [& h1 p: c* tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. e, o  B- G9 d+ U3 E1 u% }
0 W7 c3 q. e) v/ f( d
62.Which of the following condiments are not soy based?
5 S2 `1 z- Y4 K8 X8 o! ]下列哪项不是酱油调味品的?% J9 D# i9 C( H/ }3 M7 W' j3 \7 s% f
A:Wasabi 日本辣根  ?+ f: Q. t9 q
4 V0 g  g/ ~; e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  [, b9 t" m. F" a) v6 W( H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:( K( b* j0 d, E' k: @
A:Pasteurization  巴氏杀菌7 T# t. N" _; g9 l( \9 p

$ a4 B( H8 J" G, y' K64.Which of the following steps is not the correct procedure for whipping egg whites?0 x. m9 `# @$ J1 ]0 @! p' q  n8 A
下列哪个步骤是不是正确的蛋清搅打程序?
9 M( _5 `" v6 Y) KA:Allow to rest before use. 允许休息后方可使用。
9 h4 u$ U$ w* K! @9 ~& ]
7 o1 J. _. Z0 x/ X; j65.The weight of a large egg is between:一个大鸡蛋重量介于:
& C( K# T) S5 Y# x1 N$ V5 CA:56g and 63g 56克和63克
, P! d9 F" @7 ?' t# \  g
* w9 v, l$ h+ U: P9 P8 |66.Evaporated milk is a concentrated milk that is produced by removing9 P0 I2 y" I2 r  _: A
炼乳是一种浓缩牛奶 是去除什么做的# l3 I- {& c8 U- @2 M. V' C- \! [
A:60% of the water 60%的水9 d( v$ _4 I; ?. x9 `: r
) b+ k0 q4 k& ]" ^) E0 p
67.A method of cooking that transfers heat through a liquid or gas is:8 u( g7 Y$ S: f% j! B
一种烹饪方法,通过转移液体或气体是:( T! z1 o. T" m! a: A) x& d
A:Convection 对流
8 M* g; c* Z) \! N* w& R' Y- I0 z0 W2 k) Z- c5 K- d
68.The cooking of starches is known as  烹调的淀粉被称为( \+ G+ U/ k/ {
A:Gelatinization 糊化
9 V% }) D. h, P& l) o- ~; ^4 H
: W! c  }$ b% d( N7 m9 o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& p7 }  g9 u5 Q- G2 f1 ~
A:Braising 烤
+ U3 x, I/ i2 X  d& D( L* {0 m6 }! d  Q
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:
9 Y3 R6 G$ S% UA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 M' C9 {! O; O* @) i$ G# c% ]
. Q! D4 X" K: w$ M( H71.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( Z1 I. c8 u+ K+ C, l1 _0 ?2 K/ A
A:Fumet 原汁
# Y' ]- D* ^- m$ X* z- }$ E3 O: B% ^6 p% t
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& k1 }, K2 O% X- B- Z, ~7 ^  N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 B/ Z+ _7 S5 s1 H& h% u' J+ ^) j/ c- j: \- o+ [
73.Which of the following is a principle not used in stock making?
% H& G9 O# V. q下列哪一项不是用于制造高汤(低汤)的原则?
! e: W0 D: j- aA:Start the stock in hot water.开始在热水中操作3 |! O% w, U( a( n3 l# {6 `
& B7 a- D* H  s# S6 k" B4 g) |
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
) S% t/ g: W  Y& Z  j8 bA:Remouillage 法语熬汤
& u' [3 Z" C( S$ O7 Z1 l$ i" shttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-18 13:28 , Processed in 0.128608 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表