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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。$ ]% N4 ]; {, K; V$ U& r0 v

1 v9 ~: C0 \  K& s* _+ B9 a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。
7 r) z" C, V. z3 V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9 z; b& Q. `; y2 b
1.Which of the following methods should be used to determine doneness in a New York steak?
# Q- e% [  O9 d1 K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)  p; G0 @1 S* P, _* t# q
A: pressure touch. 压力触摸3 {- m) W$ S2 X/ v4 t" X1 J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; {7 A" ], U2 \" A+ S0 q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
1 Z& a" E7 c4 oA: acid  食用酸; K9 L  T/ C  p7 [6 ^
3.Vegetables are major sources of which of the following nutrients?1 X( k& ?, @5 X9 Z; a
蔬菜中包含的主要营养有哪些
% E( k$ T+ N( M' D, ]3 r' iA:vitamins and minerals. 维生素和矿物质。: e) f" B( F& U  P* A- }
4.Cauliflower is commonly served with3 W8 G+ V* B6 w5 B- |
花椰菜(菜花)最常见和那种酱汁搭配1 t. a+ I# d0 [
A:Mornay sauce. 奶油蛋黄沙司
" I; h! ]2 b7 S' x) S, p# ^5.Which combinations of products are found in pie dough?. W8 A3 ?! i3 q
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 B2 T. I0 l3 l( W, \) P4 _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: C3 o1 a! s0 }7 s/ x& I& d6The French term for mussels is 法国语青口(海红)叫什么+ U! x: J$ Z8 e0 o
A:moules.法语青口,海红
" K! ?$ Z* G: X: y4 e/ _* W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 Z. b! m0 F& {- y! M" y2 x3 x
A:faintly fishy. 稍微有点似鱼味
( r. l' G, D$ d1 C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- e6 e/ n/ W2 Y9 I0 I. e3 u+ b$ {A:2 days. 2天% ?9 P% z$ }2 Z9 ?/ `! e
9.What are the principle ingredients in ratatouille?
2 U1 W- U5 W& A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' x) m9 `5 |2 ^. |A:Zucchini, eggplant, green peppers, onions and tomatoes
& _* o( G) ^9 w5 }5 n5 G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 J- H9 z: y8 V) x9 r: t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ ^- q+ H: t5 eA:cook food in quantities that will be used up within 20 to 30 minutes.
8 e& z2 N$ ~" e3 a4 I大批量烹煮食物要在20到30分钟内
% ]7 E. B4 M2 v# w11.What person has the authority to issue a Health Permit?) Z' i6 ^! F7 H2 A( i
谁有资格颁发健康证(卫生证)。/ x1 n1 H  o9 X6 J
A:Medical Health Officer.5 e9 `, ]/ m, U0 N
医疗卫生官员。
3 j, q+ P) J( O  }12.For what period of time is the health permit valid?
- J0 d! h0 ]7 ]) ?1 Q健康证的有效时间是多久?
% x" J5 F+ o0 L* q9 c. C8 p9 w' b0 tA:12 months.12个月
3 b3 B( f1 _0 |+ @; y+ f4 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( b, V+ q# ^6 j* A在食物和饮料准备区,通风系统换气的标准时什么
; q9 X0 n0 m7 {" vA:08 times each hour. 每小时8次' M$ P- d1 J7 ^, v
14。The minimum temperature for manual dishwashing in the wash sink is
' E+ \& A9 m- C手工洗碗,洗碗池的水温最低多少度?  I" i, J& B5 y6 C
A:110 degrees F (43 degrees C). 43度
/ U' d5 A- z( F15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 K0 E% j- {, s  \0 e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  x4 a% a& t9 k: D. `2 O4 X) yA:180 degrees F (82 degrees C).  82度( n8 |# f' [3 S% u# d8 E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 c4 y5 D! K5 m  Y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), P2 P2 t& |% H  g" y
A:en papillote.  法语自己理解
6 N1 }9 y8 J9 Y. t& X' j5 [$ t4 k17。Wing or Club is considered a9 T$ v7 v  e1 y1 u$ z- W/ s
翼和CLUB 被看做是一种...
  X/ J( x1 t+ ]& O- a# A3 x* {* H6 UA:Bone- In Cut     带骨切! `5 T0 b/ o% Y5 `
18。New York is considered a   纽约牛扒被看做是一种9 u3 v8 v# p6 Y! m
A:Boneless Cut     无骨切4 n% `5 j* m% J* R* f
19.In general, a court bouillon for freshwater fish will contain
/ j4 O" ]. K- f+ x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8 O* P' V: ?& h
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ {* K- w# G; G% S和做海水鱼同样数量的调味料和香料
3 q7 y4 k" R8 }, B20.Anise is very similar in flavor and appearance to
- N( H4 A( ?% v7 ^. `* T' S八角和下面的那种原料有相同的味道& p1 D" N* X2 f9 N$ f9 v
A:fennel  茴香
4 n6 s: ?  Q  t  ]. U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 d0 x- J9 i) k' B7 D& _+ s
下面那种原料更像大葱且有平面的叶子! x$ n) I( M  `! \' r; S
A LEEKS  似蒜葱 (这边人叫京葱)
, c* g, o* b+ D, |3 j6 t) n5 m22.Which of the following cutting shapes refers to a small dice, ?% m2 b( [2 x& R  A) p
下面那种刀切形状指的是很小的粒(末)
6 {" ~; c# C: J, y# D' oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 s; a6 y) D! z% _$ ~
23.Oil is added to the water for boiling pasta in order to
( {& C- M. @% L9 O向煮沸的pasta (意大利空心粉 )中加油是为了: J! c* _/ I7 V9 w. Z+ S8 c. z: O
A:prevent the pasta from sticking and to minimize foaming action.
! m4 b9 D8 ]. j, W# v防止面条黏合并降低发泡。* O, Z; t. Z9 C+ _' G. x
24.Which pasta dish features pine nuts and basil?/ D- U' o/ ~5 f# \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# w9 D3 O  i. A
A:Pesto.一种绿色的意大利面酱 % P4 A6 y. ^0 {% D
http://www.tianya.cn/techforum/content/96/563836.shtml
1 B! i+ [% O! L- f8 J/ A( w. z5 w5 q7 }* v9 S1 \5 z
25.Which of the following is a spring vegetable similar to spinach?
" a: e0 H, J$ N2 S# J+ m/ \下列哪项是一个春天的蔬菜类似于菠菜?" M4 ~3 e0 }5 c; q/ N" Z
A:Sorrel. 酢浆草。
, V+ H4 {3 Q! D8 ~" u3 E. O5 Ohttp://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:5 J  M- v7 L# Q
哪位厨师最早带来高水准浮夸的美食& a# o1 Z, Z( _( r* G/ }4 t6 z
AAntonin Carême 人名 安东尼·卡罗美
9 O4 D% w! z3 Y# B+ F4 _* ]& M+ J% N
7 T* Z6 Q: ?4 G( _% a9 J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 o: B2 w* ]! N' {( {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 I  c- z3 J& u5 d7 RA:Cast-iron stoves         壁炉" d. w2 i: k$ M" X3 T  T6 w
http://www.usstove.com/products.php?id=6
2 K/ [& H# t; U; x. q( ~! D8 u" q, e  A# C! V8 N$ N- ^
28.The French term used to describe the roundsman, or swing cook, is:" _  C$ h5 m7 C0 M) A
法国术语,用来描述roundsman,或摇摆厨师是:
4 p! o. k# S( q# _A:Tournant   图尔南4 e+ Q! }2 h. e$ o! \- h

" W( c# i! u3 [4 n" K29.Another term for the wine steward is:: p2 w! l' n* o5 y& ^
葡萄酒侍酒师的另一个术语是:0 V* c4 b% s' e8 T1 t$ J+ a
A: Sommelier 侍酒师1 Y6 m+ V* n, D! K) o
. j5 K& H& V$ c$ u. X+ s
30.Molds, yeasts and fungi are examples of a:( {+ C; ], w* r6 X5 H9 R) N
霉菌,酵母菌和真菌是一个神马例子* [$ W$ M, k  s" P
A:Biological hazard 生物危害
; ]2 p# V9 m  _6 r9 f7 f
* P. _+ o  G) I# M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 p+ ]$ Q0 |; B: C, J" F根据加拿大食品检验局,食品的危险温度区在多少之间:/ |, T8 K" p: O+ `9 x6 u
A:40° and 140°F (4–60°C)     4-60度! W3 V6 @7 H  t" K) a; K

9 [* v9 D; g: g32.All bacteria need the following for survival:2 R, j9 @% t$ ^$ l- }( o
所有细菌生存需要以下哪些内容:  u, w, H# w6 C1 t2 q) Z; j5 \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' M3 C$ }' W5 D2 [* F: M
' K9 }* c5 d! M+ Z9 R! W
33.Which of the following correctly represent critical control points in a HACCP system?
, D0 ]* ?' u( U! F以下哪项正确表示了HACCP体系的关键控制点?2 M/ u5 d7 A* T7 ]3 |9 f: |; s9 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 Y! [, J; w- U: [0 J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& l- `  G# C6 n" o  d

- m9 P/ e! S' p: l34.Which of the following is not an example of a carbohydrate?
* ?  y# u& S7 I4 ]/ p" I  J3 ?  A下列哪一个不是碳水化合物的例子?  |* Z/ M6 q; w8 }+ f
A:Essential nutrients 必需的营养物质4 h+ O- G3 y2 J5 z+ ^* c
4 v8 O- [; h6 o3 p) @- V
35.The process by which a liquid fat is made solid is called:% I4 Y9 Q7 ]; r$ n  P! S4 k# G
液体脂肪做成固体这个过程叫什么# m& c. @# z. B( M
A:Hydrogenation  氢化- x; X6 C4 p" F: X( N9 J  v

; x) e& Y( ?3 Y. U2 e1 ~& z8 r36.Which of the following is not an example of a fat substitute?
; o: T7 s% n9 E& e6 c- T- M下列哪项不是脂肪替代品的一个例子/ ^* z8 Y* J! O. f
A:Acesulfame K  安赛蜜K表0 e6 s& z; O, v2 v: a0 |1 ^
4 @0 V' P4 Q. M7 |( [2 h) ]' V
37.Health Canada requires that a product labelled "fat free" contain:0 e. v  b" z  r5 T  P0 _0 U
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ C% O% z# t* d6 \9 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% I) c+ j7 Y, {8 O3 F9 t4 k
& j. x9 g$ f) Y38.Which of the following is not a problem associated with converting recipes?! W5 X3 U: b# z. P
下列哪项是不相关联的转换配方问题?
5 x  r. }, ~( B) v1 ]$ ?6 k: QA:Unit cost 单位成本# D% V# D" z( @: _0 ~! ?

& f7 P# [6 }7 g, ?, Q# L39.The condition or cost of an item as it is purchased from the supplier is called:
- [$ W7 r9 D- O! j+ C5 i% f从供应商采购的物品的品质或成本叫什么, @) ^' r1 z5 H6 ~) V
A:As-purchased cost 购买的费用
8 G# t1 ]" N% f( q; r8 U1 s  z  I) g2 z" |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& T$ d+ {; T# i& T3 a, n在新货到来之前用于日常所求的必要库存量叫什么3 S' ]; L( j+ i. }" F+ [
A:Parstock 基本日常最低库存1 H! `" K  Z+ O8 N
: M" G% A- I) p' n4 y3 s
41.Which of the following abbreviations is used to describe the proper rotation of stock?
: ~2 n- |  h0 w8 I, e& Y3 t7 C9 D下面那个缩写是用来表明正常库存流程?
) l/ o& X! K) p6 E1 V' p4 ^9 mA:FIFO=FIRST IN FIRST OUT 先进先出
4 D  z' b7 u; F* J/ z$ z. ?8 j0 s" Q) D. W
42.Which of the following knives is used to turn vegetables?3 ]. g1 u0 m& m; d
下面的那把刀是用来打开蔬菜吗?" r/ Y; Z$ j9 p9 ~& `$ ~6 C
A:Bird's beak knife   鸟嘴刀
; l0 F2 b0 l0 F5 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ q+ r& m# ^5 O# K

7 N/ C. V/ a4 R7 e' x( p43.What is an instant-read thermometer best used for?! i; p+ Y' V' X7 \9 o% |+ [
即时读温度计最好用于那方面?3 S$ y+ j9 U, R  l
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 T- R; }- k% e1 t9 f8 e' j+ x4 @6 e. s" z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, y7 p& H+ s3 D0 x下列哪些金属材料受热均匀,通常用在铁板而且非常重. ~9 r4 j$ g7 [
A:Cast iron 铸铁" c' }: E' i) R* f0 w" F

' h  I  s6 V7 e. h: h& u- k/ o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: K/ x5 Y& k4 R8 z
哪件装备下面有一个可移动的碗和一个S形叶片?9 k2 a2 Q2 X% z' R7 H
A:Food processor 食品加工机  n4 M& \7 c6 m# r" X
http://www.google.com.hk/search? ... iw=1263&bih=572
  k( N  y7 y# T, f5 _
+ X1 N5 T/ b% H8 `46.Which of the following is not a rule for knife safety?
2 N: Z3 ^) d  z下列哪项不是用刀的安全规则?7 U+ O  h. B. X# p* Q9 |; ~1 H0 n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! M( w0 E5 c" N& l! g

1 p" X8 A* z, V; }$ C, E47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 X9 E: t6 |6 I/ e- \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 o3 G. |& y/ O; T, w
A:RondellES 4 Q+ G+ f# _8 t- d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 V& E) G7 P! t2 I1 T9 x
6 T3 C( j0 Y3 n) M" @
48.Which of the following is a diced cut used to garnish soups?+ {% M! C) i- C: o
下列哪项是切成小方块用于汤的装饰?
6 V3 e: u9 ^2 o  U4 E2 A2 g+ i, \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- z# Z% s, z( T; Q& |2 M- J7 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( V& L/ Q  f, l; ?8 X, I
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!!——$ ?2 C" |3 C- q8 A& f' L5 {
A:Gaufrette 2 U2 z  A& s1 Z3 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 a* i' r" J7 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ {. b$ G1 }3 m& ?2 HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( j/ w, s; A/ J6 V$ B) P% s( D* O/ S5 B' R
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, d% t( m' S; D7 E, 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)
2 A/ k5 a0 ?8 \9 n1 T: IA:Cilantro 胡荽叶 香菜! x4 U. J( M- o% z5 ?: l0 }! Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' G) S7 V; R; d3 q% T. b! m. V
1 O! q: r0 v+ Y% ]# f60.Allspice is made from:0 l3 I% V% F, c- w# x7 Q
多香果,  多香果香料是什么
' A' ~; F( y7 [$ whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# P/ |, E2 m- \( }0 L# I
A:A dried berry 干浆果
5 c& j( ]! e7 i% h) M1 E' k- ^7 m5 I3 u9 v% J" N: p# }, C
61.Which of the following are used to make a sachet d'épices?
6 W: i0 L/ T+ r  ?" |下列哪些是用来做香包德épices?
! z' ]% m: I0 j$ X* Ohttp://www.sachetcatering.com/
/ ], r. s- g, ^3 s/ E/ ^3 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* X7 e8 ]7 i! i0 q8 v9 w8 E
) Q# T& O0 E6 R3 `1 b+ E7 V( m9 `0 F62.Which of the following condiments are not soy based?; Q8 |' ~7 I8 x; X
下列哪项不是酱油调味品的?4 \0 c7 O* R: N( r) X7 a/ q
A:Wasabi 日本辣根
4 h$ k- ?  l$ x) ]+ m0 g
7 N% e7 E: ^* j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 {5 _7 \( v1 I2 ^  F7 W
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:
% n! A' c& ^! l# }& xA:Pasteurization  巴氏杀菌* T6 H8 a$ ~2 o. Z' {
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; g4 I$ \+ I. L; S% x# T0 J  T' x下列哪个步骤是不是正确的蛋清搅打程序?* @+ }: D$ \, ^* {
A:Allow to rest before use. 允许休息后方可使用。
2 z5 I: n5 {! Q6 ~
: P( J2 w$ S6 g+ F& ]3 W* {5 U65.The weight of a large egg is between:一个大鸡蛋重量介于:
; {0 H6 p, h1 E+ ?7 RA:56g and 63g 56克和63克7 T- p1 H5 w- `

; N1 Q- {6 M) s$ l1 N/ \7 K66.Evaporated milk is a concentrated milk that is produced by removing
3 z  W! M9 J3 B/ H) |8 S炼乳是一种浓缩牛奶 是去除什么做的
& J2 A: S) |" t( u5 W, mA:60% of the water 60%的水& b  G7 W' u2 t4 q  J9 X8 j
* N3 E$ r' ^* f6 B0 E* W: c( L
67.A method of cooking that transfers heat through a liquid or gas is:
8 ^5 \" S1 i% [一种烹饪方法,通过转移液体或气体是:
8 k0 D4 S- r! b/ ^$ PA:Convection 对流8 j$ k. u" [: e! }
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68.The cooking of starches is known as  烹调的淀粉被称为8 f7 I! K, s! H1 T5 K2 j& s0 I
A:Gelatinization 糊化
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  K" l; Y- ]) q( {0 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, E8 w& g3 @$ S  n% ^A:Braising 烤8 E2 ~  J: k$ n" n

* r  S  Q& p- v& e70.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:; z' M' \+ }" n# O0 s; ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# j" Z+ x& F6 D1 M) m. ~+ A
# o4 j+ q- ]2 ^! |8 z71.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
* K" b( [9 N( ]: B; TA:Fumet 原汁0 k# N3 m  w# v2 T; }
. v! M+ o2 z9 i9 p. Z
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& N! ?* c( _, U' n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- `+ }! O" R: A7 l8 g- l, I0 [( I
9 ~& W* w% u+ `9 _5 ]7 P
73.Which of the following is a principle not used in stock making?
) a1 }$ k0 ^' W& e下列哪一项不是用于制造高汤(低汤)的原则?# G+ [: y& x0 a: g! L" s- O
A:Start the stock in hot water.开始在热水中操作) M) h2 I' @; o1 T7 `. d7 u
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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
% f1 s/ W& r2 p/ bA:Remouillage 法语熬汤3 f: f) e3 x- s, y* J4 n
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