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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。0 q) |+ m, D; v! ~5 V- s% e  ?

: x% p* i& u  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。. K. o# c4 P+ r6 u& R+ q& J
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' g$ w! U$ j5 {5 e1 ~# A: F, q
1.Which of the following methods should be used to determine doneness in a New York steak?
" b, C4 o2 W6 k% {7 e" @6 f, x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)
$ w0 W* j8 ?2 g7 z+ |A: pressure touch. 压力触摸! O: p6 o" u% p6 d& j* X0 Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  T; w' E/ R# }6 e, o
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
' C5 S, P1 D. N# }* Q7 d9 sA: acid  食用酸
$ \4 f9 T/ u# t. m3.Vegetables are major sources of which of the following nutrients?
+ ~& f' K  v# b: B( y; O  w: l蔬菜中包含的主要营养有哪些
, g  l+ [4 N; ~2 W( R% p3 H5 GA:vitamins and minerals. 维生素和矿物质。" a% V9 x, b0 t
4.Cauliflower is commonly served with* H/ o0 y4 l$ k
花椰菜(菜花)最常见和那种酱汁搭配
+ m1 G$ m) l6 w# D$ D. \1 K, g. JA:Mornay sauce. 奶油蛋黄沙司
, M5 D# `- L% Z+ b7 o# c6 V5.Which combinations of products are found in pie dough?5 `5 ~5 u& H6 H  x7 G3 Y; P
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: A6 F2 PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: l7 m$ F1 k' w& P
6The French term for mussels is 法国语青口(海红)叫什么
. M7 x& }. \& u4 uA:moules.法语青口,海红/ S& e* m, e" J6 F' P0 Y. C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 @. w" {; K5 y  x, B
A:faintly fishy. 稍微有点似鱼味
) y& R1 t8 e( l# c' n# q% y' C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 `9 l8 E( k! t' t3 h
A:2 days. 2天- ]0 Y1 ~7 |, j7 p% p4 O
9.What are the principle ingredients in ratatouille?
. B4 T4 X, j5 W0 w# r& h/ C: N% g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: H9 s; O  Z+ n" ^A:Zucchini, eggplant, green peppers, onions and tomatoes
) L- M/ N! n$ ?; q5 I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! h  U! {7 o4 W; k7 p2 t1 w10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 C4 S; _) a# W4 N
A:cook food in quantities that will be used up within 20 to 30 minutes.  b1 Y" V% E$ v& S: j" p
大批量烹煮食物要在20到30分钟内) v3 _( G! n! ?( g8 w
11.What person has the authority to issue a Health Permit?
: {7 e; q" {  |7 V( I  S# u& d+ C& i谁有资格颁发健康证(卫生证)。4 G' _6 V4 K  N: h8 U4 w  y/ C, L# g* X
A:Medical Health Officer.
* Y) @5 O# N3 H# A. X3 ^( t医疗卫生官员。' v" @( l- P+ Y8 g
12.For what period of time is the health permit valid?
2 r1 T5 o- o% g7 T, U健康证的有效时间是多久?
* |* m; e! h" E  n$ f3 }0 ZA:12 months.12个月
) Q0 Z% w0 T/ ?( |6 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 r& b9 m) T3 |, O: D6 r# V在食物和饮料准备区,通风系统换气的标准时什么
5 e* t7 W* l# W- W! GA:08 times each hour. 每小时8次
1 N0 v. x' h' W0 Y/ T1 j) t! K14。The minimum temperature for manual dishwashing in the wash sink is/ h- }# \5 x' O+ v
手工洗碗,洗碗池的水温最低多少度?
' Q4 V" i# C# M) Z+ dA:110 degrees F (43 degrees C). 43度
% h9 _% u1 e. u& Q/ Z- u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 F/ p. h" B' J  O% C. L+ Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- t  w  D! w3 x3 E' D% A: m2 TA:180 degrees F (82 degrees C).  82度% w0 P' f" E0 u. q& E+ r% s. R. D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- H0 F" X7 N7 j+ X; G! E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 ?% L: _' h1 m  N& QA:en papillote.  法语自己理解/ z( m$ j( K) P
17。Wing or Club is considered a
6 u; u$ b- m1 ]6 P翼和CLUB 被看做是一种...
5 ]1 d, t1 z2 L2 k$ a3 ]A:Bone- In Cut     带骨切* a1 I) P$ \; R3 ~( {
18。New York is considered a   纽约牛扒被看做是一种! E* |9 h9 T8 t! G) S# [
A:Boneless Cut     无骨切
7 e: g* p. L- j7 M" I. m2 r19.In general, a court bouillon for freshwater fish will contain  L4 D+ e) n* N5 x& 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/ j6 P2 m* A: Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ u9 a9 K3 J' R
和做海水鱼同样数量的调味料和香料
8 s/ K: `6 D/ Q$ V" ~' d20.Anise is very similar in flavor and appearance to1 j  a9 t, V' ~$ ]$ }. U5 |
八角和下面的那种原料有相同的味道, g! K+ t2 M0 w: x
A:fennel  茴香* Y  j# X8 g" t: M$ F7 |& b* a8 C. t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& x. X, {  y/ n% W, h* V下面那种原料更像大葱且有平面的叶子5 w9 K. ]5 K; b1 }7 P- F# a
A LEEKS  似蒜葱 (这边人叫京葱)
# T+ P9 b1 _/ S22.Which of the following cutting shapes refers to a small dice0 b0 g4 b% o% Q
下面那种刀切形状指的是很小的粒(末)7 O- ]: D+ w) Y, c& T! Y* q& y( U
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 C+ ?+ N: V2 Q" x' z% ]23.Oil is added to the water for boiling pasta in order to
  K3 r# J! C) R7 n2 Z向煮沸的pasta (意大利空心粉 )中加油是为了
! _. A' s- G; H. sA:prevent the pasta from sticking and to minimize foaming action.
  V! R5 z5 T$ O5 ]* U防止面条黏合并降低发泡。
5 ]7 p; i2 d: t  f( @24.Which pasta dish features pine nuts and basil?  o( j* _0 D; X; C7 t* O7 V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  A  R6 [  C7 F' q7 _
A:Pesto.一种绿色的意大利面酱 , D0 w& b0 h  p' _7 h
http://www.tianya.cn/techforum/content/96/563836.shtml) c1 T/ f( a1 b( s5 i

$ e% U. A$ i6 T, Z8 j7 b25.Which of the following is a spring vegetable similar to spinach?7 J7 g/ x9 I" o4 \$ y
下列哪项是一个春天的蔬菜类似于菠菜?
# i  x2 @* ?7 YA:Sorrel. 酢浆草。1 L" b" v8 h$ c! S  O
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:
5 F- _6 \6 L2 C, |. @哪位厨师最早带来高水准浮夸的美食
3 l6 ]& A# F$ D5 V0 p3 GAAntonin Carême 人名 安东尼·卡罗美% _  j+ w$ Z% k
% h2 |% c$ A: t) g  ~& m
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- z: z% C+ S# P$ Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" I; Y5 o# Y- D' i4 p1 D
A:Cast-iron stoves         壁炉" k9 G# x2 K3 ]
http://www.usstove.com/products.php?id=6) `1 i. ^+ Z; \4 z
0 v9 t! p  \" I1 V
28.The French term used to describe the roundsman, or swing cook, is:
3 Q) Y, [% P  _& U法国术语,用来描述roundsman,或摇摆厨师是:
2 L- K! B8 l! [% i* }! @A:Tournant   图尔南
% A, o" G9 g* E; A$ u! |" C
5 |1 n- A3 w6 Z7 o( [2 [29.Another term for the wine steward is:
+ m( |2 `- P& ?7 L$ `葡萄酒侍酒师的另一个术语是:
4 ]# C) Q- W9 k6 y4 x2 `. gA: Sommelier 侍酒师
) N. p* N. N, l& C2 T- L' D" E$ w; B1 X7 P$ }9 [! N
30.Molds, yeasts and fungi are examples of a:3 R1 o4 f+ W! K- p4 A
霉菌,酵母菌和真菌是一个神马例子
; F8 u" z7 l& `: V1 pA:Biological hazard 生物危害
  i" y3 {5 I; |& N3 _" E3 t
- u$ s( v- D' X. }* \( G5 H# f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' z4 S# W1 _: X8 l, X% X根据加拿大食品检验局,食品的危险温度区在多少之间:% X$ W" P2 u+ d: R0 q0 m' u
A:40° and 140°F (4–60°C)     4-60度
+ @3 Y7 l3 r# [- n2 L7 t5 k3 @5 P
: K5 j0 J2 p; H$ B( b# H/ Y3 I32.All bacteria need the following for survival:  O) P, c4 _4 S/ k
所有细菌生存需要以下哪些内容:
& B2 C' S# O' i/ y, n' Q; i. ]A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; T6 f2 t! K$ |  Q' z
4 U' J7 E9 J8 H/ r* `1 o33.Which of the following correctly represent critical control points in a HACCP system?
; I8 G3 i' P2 p以下哪项正确表示了HACCP体系的关键控制点?7 D4 _$ ^/ p9 J0 i3 F1 s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% S) s9 N6 |1 X$ ?% K& u' O; o( T食谱,接收,储存,准备,烹饪,保温,冷却,再加热% f- p/ H$ s( ~4 g$ _3 }' S
1 ]# `! o& N) M! z" V
34.Which of the following is not an example of a carbohydrate?
  v6 W  A4 K3 m! V下列哪一个不是碳水化合物的例子?! W6 P7 |- E0 O, h
A:Essential nutrients 必需的营养物质/ l& c' s' v" X1 e

) w: G' [* f* L0 K( o35.The process by which a liquid fat is made solid is called:" ]# E9 e8 j& O; A: P% |
液体脂肪做成固体这个过程叫什么* ?' S* d7 x* H, q# P) ]6 ], ?3 q' R* Z% Z2 q
A:Hydrogenation  氢化
: K9 |2 c1 [( O1 W' b  b6 O4 h% F
36.Which of the following is not an example of a fat substitute?
( ~- O$ Z4 z/ |+ u: O; L! P3 i下列哪项不是脂肪替代品的一个例子/ R  P. p/ A* |
A:Acesulfame K  安赛蜜K表8 o- u6 U% J. M8 n$ G

( k( [. r- Y9 ]3 V37.Health Canada requires that a product labelled "fat free" contain:3 ]+ A2 c9 }5 P' k* \" [
加拿大卫生部要求的产品标有“不含脂肪“包括:
- Z. f3 `% _4 v9 T/ eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 r5 d$ q" I; g8 U" w3 M% m$ M& [6 P1 B3 c! C  x7 Q
38.Which of the following is not a problem associated with converting recipes?
, W7 c% p5 _5 g( c1 {下列哪项是不相关联的转换配方问题?) ~  i" L" L+ G. z
A:Unit cost 单位成本
, ^7 ~9 _. o- m( H, I- K. ?# `: d0 I: z
! g0 ~4 }* U+ U39.The condition or cost of an item as it is purchased from the supplier is called:
$ o# @, Y' R% U8 U& u1 l从供应商采购的物品的品质或成本叫什么
/ A. I3 U9 C, |, s- XA:As-purchased cost 购买的费用
" X: q6 H( T# x: k, S1 G* L2 a& ~3 T! \, C; N& r" f
40.The amount of stock necessary to cover operating needs between deliveries is known as:& O. X6 e% [* B% Y( c) h$ m1 I
在新货到来之前用于日常所求的必要库存量叫什么# [. I; q7 G8 N4 j9 @" [
A:Parstock 基本日常最低库存" C; Q, o. }* b: k8 R! I& ]. f( N
: u7 Z9 h2 X+ }: H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 p& d9 j- q% s- W# o下面那个缩写是用来表明正常库存流程?6 D) @, g+ A; n. T0 `" V! b6 ^, g
A:FIFO=FIRST IN FIRST OUT 先进先出
/ Z. k) |. R4 F! P
  S3 x0 A: G" j4 P2 e42.Which of the following knives is used to turn vegetables?! h% B; C! u+ Q+ B
下面的那把刀是用来打开蔬菜吗?+ i0 d8 t* B# _% A) n! h
A:Bird's beak knife   鸟嘴刀
7 U- F( Y* f% ^0 ~$ R! ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ F" O% Z9 s) e0 M) r: j* D- L2 d
43.What is an instant-read thermometer best used for?
9 p5 Q6 s& Q7 K即时读温度计最好用于那方面?
5 ]9 {5 j4 L- @, d# x5 GA:Checking the internal temperature of a roast 检查被考物品的内部温度4 L1 r2 k8 a" U: S+ v9 i3 V
% U. U: U/ o+ [, M* [6 N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% l# h2 a. h6 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, l$ g1 C0 d; g, R6 TA:Cast iron 铸铁
% ]' \5 O- C. p
% Q* R/ d" K% A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. I- p+ f/ l( z1 i: g哪件装备下面有一个可移动的碗和一个S形叶片?1 M8 \2 W0 r. M! j
A:Food processor 食品加工机
5 V0 q4 N) j5 B: O4 Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
1 R9 X% n. T! E1 b* A# y2 Z/ k8 u: w/ }* K  R. g
46.Which of the following is not a rule for knife safety?: j9 Q) W$ q8 Z" I
下列哪项不是用刀的安全规则?6 P$ K/ b: ^' E0 g" r* N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& {! \' y  P( A: \! s0 D
! w+ u1 f! S6 n6 k  s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 T. O$ v4 `7 M( i3 y/ ~: v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 t$ }; O4 o4 E
A:RondellES
% f# d" l- p; U9 I* Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 b% T! Q) Q1 ]. }
* R' n' I+ G9 C4 K" `6 L48.Which of the following is a diced cut used to garnish soups?: Q2 I, t' i( w+ f0 ]( x4 P
下列哪项是切成小方块用于汤的装饰?9 ~% ]4 h" x: c8 J4 P- Z2 A, }
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 ^: c) u. u) z" o& Z. i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) q' ]" q$ p8 E! |1 k
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!!——, T0 W/ Q0 A2 e$ f! C) L
A:Gaufrette
6 S; Z* O6 q7 O. m; Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. \( o+ P! N, L, M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& F9 r0 _9 I0 q" o) w5 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) @) Q$ X3 r9 O7 M* T. `% S4 o
3 i6 W7 @& v2 r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 W: w6 x" u& n9 X& t
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): W4 h" u  [6 A8 `+ j! U0 z
A:Cilantro 胡荽叶 香菜* z  s5 [3 I- z( Q; g- @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 h& O4 F7 w& @. L- n6 n
5 B( J' a9 _# O; B. a  G7 T4 C60.Allspice is made from:
  M9 `; A6 l) ?5 H7 c$ }' D 多香果,  多香果香料是什么
4 X' ]+ v; i) thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; c( k* O' J; Y7 z
A:A dried berry 干浆果
& L* ?* q1 N, C4 z, H# `. z7 A7 S& |4 W3 _
61.Which of the following are used to make a sachet d'épices?
1 F1 \* C  n& k' Q下列哪些是用来做香包德épices?# V/ {+ p4 g4 l, A# X% U
http://www.sachetcatering.com/% E2 }' N. Q5 ]: C6 \0 \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ P! ^- W* V9 o7 `' ]6 F$ v4 M+ |. F
62.Which of the following condiments are not soy based?
+ H+ X/ }; X4 c. o& ?# a下列哪项不是酱油调味品的?" N6 y# A/ e1 Y8 o8 V9 x
A:Wasabi 日本辣根2 t6 j3 {2 Z- N# C# o5 W  o

  s# \2 O; C; t$ H. t6 A8 d  A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 {4 d5 b# G  |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: [# K) q5 A/ pA:Pasteurization  巴氏杀菌
9 v; H4 g" K3 w) n4 w, a' k  s0 z1 n' b
64.Which of the following steps is not the correct procedure for whipping egg whites?+ L" C& o3 \- i  D- f; q
下列哪个步骤是不是正确的蛋清搅打程序?
9 G9 p0 _% W- w$ h: L3 `A:Allow to rest before use. 允许休息后方可使用。3 V1 g2 I0 ?9 F5 y: `

! {( X( `$ J4 L5 r7 p65.The weight of a large egg is between:一个大鸡蛋重量介于:' \  T0 Y# f+ G5 o
A:56g and 63g 56克和63克+ ~* ]: q. }- U7 x& ~

! j5 R0 m+ d- I. s66.Evaporated milk is a concentrated milk that is produced by removing, x" @9 [' u/ N( N: o
炼乳是一种浓缩牛奶 是去除什么做的5 O- N, c: I- ]( l- _
A:60% of the water 60%的水1 k% q# _5 T  j

; p4 s! q" C- C- u& J! t67.A method of cooking that transfers heat through a liquid or gas is:
- @8 |3 c5 f. Q+ m8 A& S' n, D一种烹饪方法,通过转移液体或气体是:. A) N/ i- V7 O. s, D8 A; \
A:Convection 对流
/ U  O# r7 e0 i* r4 \4 U
! L" q. Q7 s- [' O6 \7 k" z, ?. J68.The cooking of starches is known as  烹调的淀粉被称为. D3 \+ R, i! a- t  L
A:Gelatinization 糊化7 y! W* p5 b; e! Q
. L! R+ f' q# @. a" I8 t
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 y. T- R1 B$ B( X8 {
A:Braising 烤2 I* W5 p$ v! [$ r
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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:' w- C( ~* o, l$ b3 l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 P& e$ u( t- ^+ h2 {; ^  K. Z9 [3 |
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
# b) A" x; h1 P( b( d" IA:Fumet 原汁
; }- d. T! v: N+ H* D, _  ]2 {3 g8 j1 g: `. y; N
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
" [5 [/ p) D; Y% w- k  S+ gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 M: x2 |2 I1 |- v; ]' O1 I% G) s
  [2 s( r' l. z0 d' w! [0 u73.Which of the following is a principle not used in stock making?+ H  Y6 p. H( _' Q
下列哪一项不是用于制造高汤(低汤)的原则?% Q( ?; h: M4 ^
A:Start the stock in hot water.开始在热水中操作
  w* W& x. ^; A9 h! |1 R2 j
2 M' u8 g' Z8 w3 Q6 Q; l74.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. ]+ W, W$ ^. C3 y% a1 i/ P( l. @
A:Remouillage 法语熬汤  Y( k- t1 ^/ y( F0 i( ^
http://www.haibao.cn/blog/post/176242.htm
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加油!
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