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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。9 K$ Y, E5 {# L& a! r$ U
- K: i3 ^) M6 [0 H# m
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。
( N8 ~, R2 z4 W: N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
+ U9 U* R9 N6 R. [6 N. ~5 }- F  Y- @1.Which of the following methods should be used to determine doneness in a New York steak?
1 Q* J5 g. B+ l4 F7 ^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 w, k" G& q& o$ x6 T, J
A: pressure touch. 压力触摸
) ?# h+ N, y+ h  @( N2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 \3 R" C+ o, `' h
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  S2 U& \2 j4 y5 R# R- Z5 O  w
A: acid  食用酸
- p, E) V  ^5 y( B3.Vegetables are major sources of which of the following nutrients?8 \* m* o8 L% F# q- |7 ~2 B. u9 i
蔬菜中包含的主要营养有哪些
% I0 d% R9 O0 d( ?A:vitamins and minerals. 维生素和矿物质。% {$ h, h& R4 ^$ c
4.Cauliflower is commonly served with
( l* s- Q% E, r6 m3 S花椰菜(菜花)最常见和那种酱汁搭配
" k8 ~5 E  T; J! j4 ~, U0 X8 VA:Mornay sauce. 奶油蛋黄沙司
& B0 b. [) D9 j/ C3 l' d5 P& `5.Which combinations of products are found in pie dough?
5 g/ F" [( ~" z' {# ?下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) E1 v. j8 J; G# e% G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 S" T3 ]4 C+ W. C8 e6The French term for mussels is 法国语青口(海红)叫什么- [" f- l0 Z8 F* w% w# w! L7 d: e
A:moules.法语青口,海红
4 W# o! A- R' h- v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. q/ ], u' J  t, HA:faintly fishy. 稍微有点似鱼味
# A% d( D* d% D1 s5 R6 i) o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& Z, _1 O" c" }) j- sA:2 days. 2天
# Q. V! ?" l" X# y9.What are the principle ingredients in ratatouille?
( N$ [* I3 u; z  ?0 l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' M4 U" T* |- |" ?; g+ q: u5 S
A:Zucchini, eggplant, green peppers, onions and tomatoes# @! v+ C. C$ g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 B7 W. M+ X* X) l. z0 @; e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# Q8 U& o! V% Q* g, ]1 w1 ]/ eA:cook food in quantities that will be used up within 20 to 30 minutes., n& L0 x; n; J! O
大批量烹煮食物要在20到30分钟内
3 B3 ~# m8 f* Z8 O% v& a11.What person has the authority to issue a Health Permit?& |0 F; w/ M, M8 N6 O
谁有资格颁发健康证(卫生证)。% I+ v* h6 p6 M' ]& A
A:Medical Health Officer.
) ?+ V% s  z3 P  S& r+ j1 }医疗卫生官员。; @( |% s8 y# T% O
12.For what period of time is the health permit valid?  X1 m0 L+ c5 H/ ]2 V& h& P
健康证的有效时间是多久?
6 u) y: d% W8 H: \6 Q' dA:12 months.12个月
- u% k- i+ |( @8 u" R( k/ F13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 e' ]# t/ ^+ |& J$ ]/ J7 v
在食物和饮料准备区,通风系统换气的标准时什么
. @8 N3 K8 O( l8 CA:08 times each hour. 每小时8次
" D+ g! [, n" W; M, B2 w. B5 \14。The minimum temperature for manual dishwashing in the wash sink is6 D2 Y% I. \. f) p
手工洗碗,洗碗池的水温最低多少度?! X( u3 d/ g" U; S0 @' u* h
A:110 degrees F (43 degrees C). 43度9 D3 b/ N0 G9 H) o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ M) O7 _" e. p: \7 k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% `2 D* _1 c& Z7 ~" `( h: aA:180 degrees F (82 degrees C).  82度
0 o, R) I2 O( t, C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 N" b+ G( }+ Z5 S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 _: \1 z- h$ i# P( h! JA:en papillote.  法语自己理解; J6 E; t& b' g$ d5 P
17。Wing or Club is considered a4 M# N, b' x5 E3 W
翼和CLUB 被看做是一种...& [; Y1 V; Q( K  F1 s3 t+ V8 @
A:Bone- In Cut     带骨切( F( w+ z. w* P6 k# \
18。New York is considered a   纽约牛扒被看做是一种, ~* Q; n* k& `1 f3 ~% o5 L9 P
A:Boneless Cut     无骨切: C+ M" a7 c( g- {  O
19.In general, a court bouillon for freshwater fish will contain% k9 P! i- S( c  H9 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, }' z( E$ T- D8 H' |* u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 L  H# E. S( s# W/ i和做海水鱼同样数量的调味料和香料; d. O) T; [! o/ U
20.Anise is very similar in flavor and appearance to
+ x: V& b4 `* r7 @( f* U  `; U8 u八角和下面的那种原料有相同的味道+ G2 ~; m+ R& Z6 s: [+ C
A:fennel  茴香8 D  O- A! |& y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, N9 t/ ]+ E% C* D' F! E8 O下面那种原料更像大葱且有平面的叶子6 s8 l, g) B3 Q8 b) T, v& {
A LEEKS  似蒜葱 (这边人叫京葱)* |5 V0 [# ?- t0 `
22.Which of the following cutting shapes refers to a small dice
5 _! r" G; _, V( A+ g5 _下面那种刀切形状指的是很小的粒(末)5 E5 H# ~- e. |0 c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' |0 b* U" z6 \% H: D23.Oil is added to the water for boiling pasta in order to
: s4 Z' n" C4 k* S, `+ y向煮沸的pasta (意大利空心粉 )中加油是为了* Q+ \/ ~' f: W% F6 E) |$ t
A:prevent the pasta from sticking and to minimize foaming action.( c& i/ ?% F; e  v
防止面条黏合并降低发泡。
$ |7 S0 ~1 w. J- d7 B24.Which pasta dish features pine nuts and basil?
! C& X* o, x8 _" v* Q下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ r) B- P4 X  VA:Pesto.一种绿色的意大利面酱
+ ^, I: K- e# j: A* G' mhttp://www.tianya.cn/techforum/content/96/563836.shtml
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" `( d2 G8 D9 o$ E" O2 h! h+ s25.Which of the following is a spring vegetable similar to spinach?
0 b+ z  n: ^9 p+ h7 I下列哪项是一个春天的蔬菜类似于菠菜?% F; y+ N& c, b. V6 @
A:Sorrel. 酢浆草。
  P# e' X4 y, U0 P* E. Y* }) I" [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:
. k9 O7 l1 I) x2 h& d0 S哪位厨师最早带来高水准浮夸的美食1 p. u# e  m7 Y" I* Y
AAntonin Carême 人名 安东尼·卡罗美
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4 m, z6 `; N) O; m8 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 y, a7 ?/ @; E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 T$ X! P5 \2 V# m4 c7 Q# ]A:Cast-iron stoves         壁炉1 h8 x: Y' }& l3 y3 `/ w
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ r  u+ _' B) {% V法国术语,用来描述roundsman,或摇摆厨师是:' t9 j  E7 T$ p
A:Tournant   图尔南! Z' N4 f! b2 g7 T8 ?
# W, u) `6 i9 h; g& G$ o$ a8 A! f
29.Another term for the wine steward is:+ y* ]6 D# S1 `7 ^5 D
葡萄酒侍酒师的另一个术语是:
* D3 ~$ P- f9 |) y1 JA: Sommelier 侍酒师4 ^0 F+ K2 H  ?( a; @% Y7 T1 A

3 A1 P  c- T) x6 v2 i30.Molds, yeasts and fungi are examples of a:4 }. Q& a9 t' u
霉菌,酵母菌和真菌是一个神马例子- _# A' C% ^5 y9 ^/ W! R3 ^
A:Biological hazard 生物危害. _" M6 m# @0 H8 u! q

; t8 w. `6 w( c% a1 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: R% n. Z$ Y( \' L根据加拿大食品检验局,食品的危险温度区在多少之间:" h( u( y* f# u0 u# B5 k2 l4 d
A:40° and 140°F (4–60°C)     4-60度
% D8 F+ ?, g% F2 o7 w; j* ~1 k& b0 b; V
32.All bacteria need the following for survival:
7 A9 W. u( o' j8 O9 Y5 L所有细菌生存需要以下哪些内容:. `( R* H3 F0 f% X1 \3 k/ |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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/ B: A9 ^6 h8 Q  Y6 Y33.Which of the following correctly represent critical control points in a HACCP system?( V$ A6 ?# g/ o' q
以下哪项正确表示了HACCP体系的关键控制点?- k+ M6 h( t; b3 ?6 Y5 @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / ?! I& `0 n  h) |; P2 w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 F0 ^& x+ [" S" ^

8 e# e; j# F: Z( w- N6 Q7 M34.Which of the following is not an example of a carbohydrate?& K5 k8 d2 i& ]
下列哪一个不是碳水化合物的例子?% y7 b6 Y# s! n
A:Essential nutrients 必需的营养物质
1 q7 A! B' ?( b/ j* Y0 b
* ^$ T1 A0 R' m; A35.The process by which a liquid fat is made solid is called:
/ ~, z* [5 r7 Q% d2 t) d液体脂肪做成固体这个过程叫什么, S/ I) ]' W) {3 V" Z, |
A:Hydrogenation  氢化& X0 K" i+ B7 s. l' Q7 B
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36.Which of the following is not an example of a fat substitute?4 n: m# m8 F, ]! ?* b
下列哪项不是脂肪替代品的一个例子, b& q, D' A- Z' S/ O! A" I
A:Acesulfame K  安赛蜜K表! L* S4 Z* w7 p6 n1 z. N
3 n2 R2 Q. R( i, A" i; m
37.Health Canada requires that a product labelled "fat free" contain:
5 m+ M; T; g7 ]* A( U7 I加拿大卫生部要求的产品标有“不含脂肪“包括:4 ?7 ?9 Z: b& P* V* \5 V6 D- o$ [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% B* H2 e* R8 Z

7 Q2 v6 }1 N+ x" f38.Which of the following is not a problem associated with converting recipes?, C  B- Z- u5 `- a9 }+ c1 S" F* w
下列哪项是不相关联的转换配方问题?
! \1 i7 [( W& {4 P+ _* f' p+ aA:Unit cost 单位成本) \  E8 Y! y6 B7 {' Y# c
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39.The condition or cost of an item as it is purchased from the supplier is called:) j2 ]6 V. h. z
从供应商采购的物品的品质或成本叫什么
' V  u" H' b5 ?( w6 jA:As-purchased cost 购买的费用
% r4 [: F. [% ~1 t  n* }% X! I, A& A. ^7 L' ?' z! L6 C
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 U! w" ]2 G5 k5 z0 n
在新货到来之前用于日常所求的必要库存量叫什么0 t' ?8 P& k/ A. @+ N, K) [# a
A:Parstock 基本日常最低库存& [& B0 o# ~% Q( s9 a

& B) N6 {7 j+ C4 G( ]41.Which of the following abbreviations is used to describe the proper rotation of stock?# v/ e9 y8 Z5 {1 P/ M% B9 `2 `
下面那个缩写是用来表明正常库存流程?
) `4 I9 j3 ]0 l3 d& O+ tA:FIFO=FIRST IN FIRST OUT 先进先出
8 _0 M( ?6 A1 x
. b; z8 w; Z# u' ?3 |, H42.Which of the following knives is used to turn vegetables?  K8 ?, `  B: b5 Y
下面的那把刀是用来打开蔬菜吗?
/ ?  ?0 t  y* ]% u8 D% z' uA:Bird's beak knife   鸟嘴刀: l: T; K# O; C  K: n7 G$ j5 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ f2 ]2 y! E2 c- h8 j9 Z  R
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43.What is an instant-read thermometer best used for?
" N1 G% P" h0 l即时读温度计最好用于那方面?
0 q6 @8 w8 n# ~# t! IA:Checking the internal temperature of a roast 检查被考物品的内部温度# z! }/ y! G* p
$ C& i. ^. P- E8 @5 [$ S& n/ V7 s: v7 N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. D( z2 Y0 t2 b( M3 H, p, ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重; I: i- i# k2 h. z  `
A:Cast iron 铸铁+ G, a9 M8 w7 |/ R, d

" I: j# I$ s% {( M, _$ K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ ^1 [4 V& b& o6 i) v7 L
哪件装备下面有一个可移动的碗和一个S形叶片?
# [' k8 U* z; d3 R2 zA:Food processor 食品加工机8 u8 j! r' N- u6 j! o8 {
http://www.google.com.hk/search? ... iw=1263&bih=572
5 c" ^& n0 [) [! j
; @$ Z) v3 V4 V/ j, e! d46.Which of the following is not a rule for knife safety?/ F2 S3 p* r$ H, {# V0 }& l
下列哪项不是用刀的安全规则?
4 [8 s% k( g. m' \! Y- O* hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 @, p" p0 g8 U- e: J
: |: a8 h4 P7 V- G- V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 {' E! ~1 `. d; H/ O+ x' Y) M; I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% b/ z. E- R5 u9 q! S* x
A:RondellES 2 \( y9 N# u2 ^( o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?& r  [5 k" w, L6 D6 V! j
下列哪项是切成小方块用于汤的装饰?
. a* s9 M' m' |6 Q9 v. E, `8 K; y7 JA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 ~" ?7 M# P* V8 \; Q# x5 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ K4 z/ }. G  x' g2 C: {  o
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!!——
8 J$ W/ R) T+ ?A:Gaufrette
6 u$ g5 s* i# Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% ^, w  n" a( [. xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 d9 v- ?1 o: \4 ~& F! j/ A9 O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 {, n  \2 c1 B1 T9 @/ t$ G9 V
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)
1 w- e2 i4 z  q' JA:Cilantro 胡荽叶 香菜
- T( ~2 f# g7 ]) A# c3 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' t4 A* n9 @( g1 V: |- {

  T5 w9 n! ^2 e% n5 P8 n60.Allspice is made from:4 v4 P/ U: `3 N
多香果,  多香果香料是什么
& l+ ?1 u5 F# Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. w- s! x# w1 i+ r# F& F, e
A:A dried berry 干浆果
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/ O4 M9 |1 ~# ^61.Which of the following are used to make a sachet d'épices?
2 `$ `- h  R9 \/ @下列哪些是用来做香包德épices?# n! Y4 F1 @0 K" Q& Y
http://www.sachetcatering.com/! o8 c, i0 b! p1 z/ R+ ^0 I9 W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) c) R. ^& u7 A. }9 V- C- n( r# f: t" G4 s% O* {
62.Which of the following condiments are not soy based?. \7 \0 A+ _+ i# h
下列哪项不是酱油调味品的?
/ ~5 D1 c8 c' |3 n6 {6 k  x% u# p' MA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" w0 f0 b1 w, Y# u# 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:5 t& M; z+ H$ y
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 d5 b% U% R1 _) `
下列哪个步骤是不是正确的蛋清搅打程序?$ Y4 D3 @  x9 V  |" [
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:
) q$ z- M% l+ |) O* c) TA:56g and 63g 56克和63克* Z) X3 j6 M! h6 ?

' u' R6 J; F# b7 H66.Evaporated milk is a concentrated milk that is produced by removing# L! x/ Y6 t1 i5 L
炼乳是一种浓缩牛奶 是去除什么做的9 R7 U- R* F+ _
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
) b0 c9 r4 ]4 ?5 m一种烹饪方法,通过转移液体或气体是:
% X+ u5 x: ]+ m9 A& @* nA:Convection 对流
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- {) ^6 b; y: ~, t; s5 t68.The cooking of starches is known as  烹调的淀粉被称为
, ?. z3 _4 b; O2 U) M3 j2 cA:Gelatinization 糊化
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  C' h, ^3 ?+ ?  o! ^; j9 \- P1 B0 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, Y8 v$ U, @3 Z6 g! B. kA:Braising 烤& C5 ]4 p4 H$ i& e  K* U
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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:
) j# [$ P" A- b% AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
1 Z5 K, I, G2 n5 XA:Fumet 原汁7 P7 o& |0 b) f- r6 F. h- z2 z" \

9 S4 [# c3 v/ V/ V) H; D/ L' d72.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  s, X4 p: D$ w* n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 k; S4 @3 F3 Q2 v8 d7 C: c
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73.Which of the following is a principle not used in stock making?; y  B6 r" l0 w5 H" `
下列哪一项不是用于制造高汤(低汤)的原则?# x; ]' v2 O$ r) @2 F2 D0 p- L
A:Start the stock in hot water.开始在热水中操作
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' P  _, ^' y; H74.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
+ e7 C4 U/ T/ KA:Remouillage 法语熬汤
; R/ Y& ~5 \. Ohttp://www.haibao.cn/blog/post/176242.htm
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 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。
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加油!
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