埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8156|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。
0 z8 s  q( K! I
, t% a$ B/ q' p  ^3 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。; i$ _  K: c& |' X7 }
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
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
2 W6 u3 c+ v, j8 q* {' f9 c0 x1.Which of the following methods should be used to determine doneness in a New York steak?
. {8 `" d7 A: W7 R6 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), P# @% N$ u0 ^4 \6 |) i9 v; c: |
A: pressure touch. 压力触摸; H4 [( R4 \7 g& Q9 G  R" _3 j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ l) ]8 }! M: t4 q1 \- G6 j! {8 \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 ^, S, K& d: m$ H
A: acid  食用酸
* F( F8 e5 u- `) P! ?3.Vegetables are major sources of which of the following nutrients?
& D/ w0 J5 O2 S7 H蔬菜中包含的主要营养有哪些
) M* m5 {8 U$ i6 zA:vitamins and minerals. 维生素和矿物质。
/ B- E5 X$ f! h7 q. {: M/ M4.Cauliflower is commonly served with* M: k% S, Z- F- F& S. J1 T8 Z
花椰菜(菜花)最常见和那种酱汁搭配& l' V; a5 ~4 S8 @2 q0 W$ d
A:Mornay sauce. 奶油蛋黄沙司
# G% g8 _2 ^8 `0 N6 W5.Which combinations of products are found in pie dough?, q  C, [- g. @$ ]  j# e9 x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). J7 g5 _: x+ [4 P' f3 M& n- E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 @. h) \9 |, o3 i4 W; U' h+ e' Q6The French term for mussels is 法国语青口(海红)叫什么5 a, e, N' i! U0 t
A:moules.法语青口,海红
2 x6 X# Y+ Q  w5 m9 U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; v+ \5 ?6 F* tA:faintly fishy. 稍微有点似鱼味
8 R( |0 g4 n$ {$ ~/ b; S: _5 N1 i! F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# V6 Q0 {9 V! ^9 UA:2 days. 2天  P) R8 H9 [' c; S- G
9.What are the principle ingredients in ratatouille?
  f" g0 Z! J$ {' A6 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 d: r! D# [3 r2 ^) Z, x* T/ u  a
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 F; F6 c3 {3 _4 u0 I" R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 q/ u4 J' {0 r5 N. T& \4 b  F/ J
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 `. U& H5 E2 d+ D: ^A:cook food in quantities that will be used up within 20 to 30 minutes.
& R6 B) {8 z4 u大批量烹煮食物要在20到30分钟内* M+ U5 K2 J6 p, {* m
11.What person has the authority to issue a Health Permit?
3 j4 o+ V5 w) l0 y谁有资格颁发健康证(卫生证)。) [1 k6 _* l/ p6 x2 d
A:Medical Health Officer.
+ w: B4 V. a9 a  |. T* f医疗卫生官员。7 |$ C- y: ]6 P$ P
12.For what period of time is the health permit valid?
* E/ z1 L0 k% U: s% v1 M健康证的有效时间是多久?2 L1 H' S9 L) J( {. C% i  W1 z
A:12 months.12个月. |& |& o7 H! K: K' q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 x0 h; q2 E$ @5 l& v8 E  T) T! a3 G
在食物和饮料准备区,通风系统换气的标准时什么, W* f+ n" g0 T0 g, Z
A:08 times each hour. 每小时8次
( b/ U8 I4 k' S; f3 X14。The minimum temperature for manual dishwashing in the wash sink is
) T& N" V' r* E9 d手工洗碗,洗碗池的水温最低多少度?
, D3 p/ K% R5 o- W( l/ pA:110 degrees F (43 degrees C). 43度- h* [; x. J- N. [. N& k. K: z& A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% H. |$ [2 h+ v4 n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 |( p3 z. j. t" O7 e
A:180 degrees F (82 degrees C).  82度! Z( `, c# t0 J/ e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: ~% J7 A5 X1 b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 H) M9 X0 z% {
A:en papillote.  法语自己理解+ S* j' n1 H. j' b* e+ k0 u
17。Wing or Club is considered a
/ K" l- w; k. [5 m  D翼和CLUB 被看做是一种.... S2 A4 u: ^. f! O
A:Bone- In Cut     带骨切
& C: S. \- ^5 }' t9 G$ \18。New York is considered a   纽约牛扒被看做是一种
3 \9 _7 ~% `0 ^A:Boneless Cut     无骨切% I  A# B  }" P
19.In general, a court bouillon for freshwater fish will contain
. x# \5 X4 F2 h' Y$ y5 I; 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( D+ I9 Z" Z" ]1 V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ ~# r" @$ \! A3 `* z+ l
和做海水鱼同样数量的调味料和香料
9 T8 Z9 Z) D+ x, Y" ?9 J20.Anise is very similar in flavor and appearance to4 I0 H- O# f) m# s+ j& p
八角和下面的那种原料有相同的味道
6 D' m2 Z5 u4 m# p/ j! {! pA:fennel  茴香
- [" `- y, p. C4 W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- r7 X5 K( v- ~" z下面那种原料更像大葱且有平面的叶子
, n& y2 H- E7 G+ A. M& f2 r# L( }A LEEKS  似蒜葱 (这边人叫京葱)
1 V; S* @* ]* [" w. M, C! Z4 x22.Which of the following cutting shapes refers to a small dice
  J( q  L% K+ ]3 e! P下面那种刀切形状指的是很小的粒(末)
$ W- f; X% m4 \6 aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 w8 L( `( J0 r
23.Oil is added to the water for boiling pasta in order to
/ i( o5 r0 n& h0 n* f向煮沸的pasta (意大利空心粉 )中加油是为了
! ]4 G- J. X) gA:prevent the pasta from sticking and to minimize foaming action.
6 r- }& Y0 b3 G$ @/ F防止面条黏合并降低发泡。
1 A9 e% @' U4 \0 M24.Which pasta dish features pine nuts and basil?8 b6 f# J$ |6 g, V; }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 x( f" ?/ z$ H) ~1 W7 ]7 [
A:Pesto.一种绿色的意大利面酱 8 Q2 c  N1 t/ b
http://www.tianya.cn/techforum/content/96/563836.shtml" |. N5 v3 R# J% g; E% b+ \
) a! r  o( K9 @
25.Which of the following is a spring vegetable similar to spinach?
$ |6 g/ g! m% S: ~! d下列哪项是一个春天的蔬菜类似于菠菜?
8 q* c1 |3 E6 }$ _- L! o5 |3 WA:Sorrel. 酢浆草。
: \% |3 r+ M, phttp://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:
+ F/ i2 e( J* Q. f- {1 s哪位厨师最早带来高水准浮夸的美食6 o1 V: V/ G9 r; J
AAntonin Carême 人名 安东尼·卡罗美
* ~9 n/ [0 n1 w4 [
8 U7 G4 `: |' t7 M& a( J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# c7 [, }+ `, x% z1 t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' @: G0 X' Q0 w, AA:Cast-iron stoves         壁炉' J" g% ?$ R7 T
http://www.usstove.com/products.php?id=6
: K/ ?* ^4 [1 t: ]1 [2 F9 K' q; D: s4 g1 `8 U2 @  q
28.The French term used to describe the roundsman, or swing cook, is:3 B4 p2 N! f5 I- g' O; D7 z2 l5 p
法国术语,用来描述roundsman,或摇摆厨师是:. y4 ]2 z3 `9 r7 E
A:Tournant   图尔南
! i, q* a, z( X$ C; M5 D8 l% S- x$ X+ I0 a
29.Another term for the wine steward is:1 Q& X' G8 u! z
葡萄酒侍酒师的另一个术语是:
- r9 {1 \  K; Z! j& yA: Sommelier 侍酒师) B, W/ b$ v  U! z. x( [
" U4 U/ k) j% K. G) `, S4 m
30.Molds, yeasts and fungi are examples of a:8 ~& l' B5 v: C" X0 }
霉菌,酵母菌和真菌是一个神马例子" N9 U/ d& q) T% E
A:Biological hazard 生物危害: E$ U/ i$ \; ~: N3 z" e
8 n$ x. M& \$ u1 m4 Y8 V/ F" H
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 z4 C3 {$ E+ e/ f4 ~1 _根据加拿大食品检验局,食品的危险温度区在多少之间:: T, D. y* g7 M9 H( v8 K
A:40° and 140°F (4–60°C)     4-60度
  a! U/ J: B6 }
* Q. Z4 n8 y7 r, b$ |3 b) ~0 F32.All bacteria need the following for survival:, H2 s  f3 a0 t3 [: W
所有细菌生存需要以下哪些内容:& L1 I  ]9 I7 i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 z- J  k2 o/ h$ I
; O# d1 A: s0 f2 j: D6 `
33.Which of the following correctly represent critical control points in a HACCP system?. [9 C3 P3 D! y' }5 J
以下哪项正确表示了HACCP体系的关键控制点?, u5 o3 K$ R$ V. f- b: L; b8 K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , I4 u) V: R; `) o6 R8 @8 G7 O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- J, G6 w, a4 c; S: B- l

3 w/ C: p  q. I" B34.Which of the following is not an example of a carbohydrate?) W1 v- i( w9 j3 g6 J1 j0 z
下列哪一个不是碳水化合物的例子?
: I+ s5 h/ |* e8 _" QA:Essential nutrients 必需的营养物质
  I/ K# F' _' T- Q, M
1 H& W! f0 s+ h" w' X7 s6 r35.The process by which a liquid fat is made solid is called:0 S' q8 ?9 z& ]( x" m$ P) `
液体脂肪做成固体这个过程叫什么
" w; w. V0 ~7 v. A" o* L' [8 n% hA:Hydrogenation  氢化- W# ]+ W# e- R  O; c/ F: b! [" s$ F
* y! K1 e% `- t5 ?* K
36.Which of the following is not an example of a fat substitute?
! ^9 C* ?* N9 F+ Q下列哪项不是脂肪替代品的一个例子
' F" p$ Q* A7 C# M) t# rA:Acesulfame K  安赛蜜K表8 i  H5 |* z: ?! N

3 A( m3 D7 X+ `6 J1 |37.Health Canada requires that a product labelled "fat free" contain:1 l6 I& J3 ?  [( }- ~% J
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ O; b' N* w- _: iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ ^: D% h4 J! m* G. m  m9 g) {. w; I6 B/ L
38.Which of the following is not a problem associated with converting recipes?
/ S( Z) @3 ]2 G+ @; c! `6 Y6 t下列哪项是不相关联的转换配方问题?
% {3 {2 W: Y, M# b* {A:Unit cost 单位成本+ }, a, [1 B( B7 ~) J3 _- I
* o7 y; a: t- s8 y5 `. U" \. T
39.The condition or cost of an item as it is purchased from the supplier is called:
6 S' J2 w4 n' b从供应商采购的物品的品质或成本叫什么
. i1 f4 B- D- u' |# IA:As-purchased cost 购买的费用
5 ]; A! r4 D2 \8 m  `6 [  s# K  e: ?4 ^3 U, q
40.The amount of stock necessary to cover operating needs between deliveries is known as:" m6 e& Q3 z! ?: s
在新货到来之前用于日常所求的必要库存量叫什么
. N/ |7 [6 s, Q  [5 r: i7 ]: YA:Parstock 基本日常最低库存
' p; P* ^. c+ H! _. _! I4 @; t5 m% T; m* K
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) A, b% E/ v  R" J" d下面那个缩写是用来表明正常库存流程?
& ~" B& g" s& s! @A:FIFO=FIRST IN FIRST OUT 先进先出
. ^1 J" D( H" Y) n
: U5 c! I( C: p9 t( b0 t42.Which of the following knives is used to turn vegetables?
$ y7 ]  [6 F2 K/ g下面的那把刀是用来打开蔬菜吗?
5 H$ ~5 n) i- @& f1 v7 @A:Bird's beak knife   鸟嘴刀* P4 ?8 T% F9 u% @/ O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ Z9 |0 _* B9 a* E" B. R
( v7 R# G- I8 Q3 l- B% v43.What is an instant-read thermometer best used for?- T" u0 p* A5 c# |1 K, e: \
即时读温度计最好用于那方面?# k2 u: }1 J( M$ h3 F0 _  A
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ }; H6 }" U6 H" c7 H, |; C0 M2 m8 {( E* d. i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. a/ V6 O* S8 D/ g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 x( a  c; ]; ^8 |A:Cast iron 铸铁: W7 o( _& z; y' V0 K
7 j" x! ~' l! l& N; P' [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 y* w% a* g4 m3 @哪件装备下面有一个可移动的碗和一个S形叶片?) r9 q2 U/ k0 O4 J8 m* v
A:Food processor 食品加工机
) O# [  M+ `0 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
1 `3 N1 Y0 b9 S: l: G! g! Q# y5 n1 D
46.Which of the following is not a rule for knife safety?* ~- I2 {; {5 E- V
下列哪项不是用刀的安全规则?3 Z7 L% H/ ~4 \/ Z8 T; i8 P9 D7 o. B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 V' I7 k8 P. l  ]
2 S: V0 r( T1 ^  P3 U$ Z" [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 ^) w% F3 V1 C' k( y- K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 V  V' o6 n2 y$ a& g( PA:RondellES
1 L" N: [) j* C: ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# V! S% w* X  b) w; I
' y  s4 @7 P/ A0 j48.Which of the following is a diced cut used to garnish soups?& Q, w7 @* H. g
下列哪项是切成小方块用于汤的装饰?! ~6 M( [9 ~7 G# z" Y; L) K: E' |9 M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- B. \! D- W9 W' f) R$ y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ u& j  n; A+ r1 d
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!!——
5 L. m, J$ h9 `$ Y6 Z! ^7 hA:Gaufrette - r! R: \! K# D  `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, F5 C8 Y5 H: k1 _: V6 c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, t: n! F7 s/ Y2 D# u5 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ?( R. z& b# C% A0 n4 S# ]4 {5 ^+ l0 Z% r9 Z! Q1 T  R- G& f. _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ o( G6 w5 ^* L; _- v* O  s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)
9 L3 H# N. X0 L8 O) u- ]A:Cilantro 胡荽叶 香菜
, \) |# b0 I" l( l4 v' {9 p- V- qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( u+ @5 G- S+ O2 q5 o3 b! d1 u  W$ ^% U
: T) ~. l/ @0 u$ ]" b60.Allspice is made from:
  l# j; m3 L8 a+ Q 多香果,  多香果香料是什么
. n+ q! V% S' X9 y7 t% Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( z/ ~6 t; r; l! qA:A dried berry 干浆果
& T, A8 s+ \! n7 r" z- h2 l5 o4 C5 @9 P- l  o7 w
61.Which of the following are used to make a sachet d'épices?
; O1 Q9 f6 R% p" @下列哪些是用来做香包德épices?  R2 D# K, Y# b7 z# y& v
http://www.sachetcatering.com/6 X5 ?( p. ~2 t% o0 a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; P5 ~: c; F% s6 Q1 y
/ K/ u: `8 M" f& z6 v; n" L& ^% j! [
62.Which of the following condiments are not soy based?
2 e8 r8 Q# [: [- }/ _$ W下列哪项不是酱油调味品的?
2 W& A% ~% L( N1 B8 W6 v4 `* a8 }A:Wasabi 日本辣根6 x2 \. m& r; S/ n. @; c/ W+ y/ @
* S/ H* R! F& M% q& C1 J$ O" ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! r& V' z9 M* W; I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:/ `0 ~5 V8 C7 K7 T& z9 S
A:Pasteurization  巴氏杀菌) V- L1 V6 i# I! G* ^0 e
3 A; g/ O( n3 c$ e6 `2 h6 f' x. _
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 W. r9 A% k! G下列哪个步骤是不是正确的蛋清搅打程序?3 O" V, [9 l* t: [: G+ _
A:Allow to rest before use. 允许休息后方可使用。
& y; G9 c9 ~7 O7 F% a: n) V1 L" V# m4 Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 p+ w' L4 d$ U$ PA:56g and 63g 56克和63克
7 E! x6 z) I+ u& I% C
+ G) I1 H4 h1 o% L; w66.Evaporated milk is a concentrated milk that is produced by removing
  t; s" y6 c$ H4 {; Y5 i炼乳是一种浓缩牛奶 是去除什么做的
/ X7 n# f; {  O6 Y( X( `/ pA:60% of the water 60%的水
1 w8 C2 v5 E; e$ e+ l- x! T+ c0 P% v2 V* i0 d% X
67.A method of cooking that transfers heat through a liquid or gas is:1 ~3 X/ U. D+ _" h6 [6 o# B
一种烹饪方法,通过转移液体或气体是:
& I( [3 c' A" JA:Convection 对流6 T& Y" e7 U/ b7 H

9 o, ^! w' L" X( [6 n) t1 m  i3 p68.The cooking of starches is known as  烹调的淀粉被称为
5 w! x, B+ J3 @, YA:Gelatinization 糊化
) X9 B7 b- y& b* G) M- m) \( m) L+ p, }' }5 D3 R( `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- K; o& X+ H' F. IA:Braising 烤
8 t, Z. ~2 \  f/ B$ r! o. U7 n0 ~
# s5 z& u* x0 T0 k70.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:
+ ]# Q4 ]( z- X) R& w* P( ^/ ^+ nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 Z* h. _7 Y, C6 @4 V7 {! a8 }1 _& ?& a( B- k( i4 N5 E% \
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
% x2 E1 S- x: L+ uA:Fumet 原汁
; h% z2 f3 Z' i
! [( I8 B! E# b3 n' D, Z72.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
1 x) G6 @( F5 i# k2 ~5 \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 u+ I" ?$ a8 z$ m. d
) M7 m# T" w- L+ _, s6 J1 T: f* `73.Which of the following is a principle not used in stock making?
2 C2 }, F9 y* A9 r& L% w下列哪一项不是用于制造高汤(低汤)的原则?
/ ?, u* d+ n6 {+ H0 \  BA:Start the stock in hot water.开始在热水中操作
! z8 t; f4 J/ P7 ?7 i2 u( e: C8 G8 b8 m, f
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
; y, C1 n1 m2 c2 v: l' H% bA:Remouillage 法语熬汤
: x6 T  F- A" }4 K, }) S1 _7 khttp://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。
大型搬家
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, 2025-12-11 03:01 , Processed in 0.158327 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