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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 ~% b) C; F$ v
5 Q0 H- I0 P2 Y* \& U5 ]) n
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。0 H  A8 w7 ?) k# u: s
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' V3 O  y: m" U6 g% y1 w
1.Which of the following methods should be used to determine doneness in a New York steak?. c$ ]% }$ k+ n" R* q. B
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)
( d; c4 I# r  j8 lA: pressure touch. 压力触摸7 U7 a4 C) L* K5 t& D" |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! t) H3 t; l! o. V: }
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
( I+ m( u* h" T/ U3 }8 m( SA: acid  食用酸
9 F( s1 g3 @; w5 F3.Vegetables are major sources of which of the following nutrients?. R3 l; b0 w6 |' x; u) l+ W8 o3 j
蔬菜中包含的主要营养有哪些
+ G( A5 Y8 ^5 q# B) o' _A:vitamins and minerals. 维生素和矿物质。4 R" V0 E  Y7 e
4.Cauliflower is commonly served with
+ c: f/ N6 X! Q+ I+ g( V& O+ H花椰菜(菜花)最常见和那种酱汁搭配
7 q' a5 U) Q3 m9 r- rA:Mornay sauce. 奶油蛋黄沙司
, |. c" d- N' b+ g& [5 o0 c5.Which combinations of products are found in pie dough?$ Q) |" p9 l: M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). G2 T0 E" z- N5 T/ ~, x% J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) p6 l1 j. H, H$ e* \5 W
6The French term for mussels is 法国语青口(海红)叫什么
" U# }0 d! k4 L& K% XA:moules.法语青口,海红' M' @. ?$ b8 p$ i. D! G) j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- n& M% t% E9 U9 K% \$ l: iA:faintly fishy. 稍微有点似鱼味
2 R- Z& D9 R  a2 o! s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* P% [3 o+ X! Q. r8 EA:2 days. 2天
- ]9 x, G% _0 E$ U9.What are the principle ingredients in ratatouille? " x1 M- m" b# c' i- Q  z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" I) P5 ^5 W1 u& n0 a' ~A:Zucchini, eggplant, green peppers, onions and tomatoes
8 `2 |8 C& ]5 J" f& t: Z7 d6 u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& B1 X) ^8 ]) `3 M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! K, R8 J5 e8 F$ d  P9 }! n
A:cook food in quantities that will be used up within 20 to 30 minutes.+ b% ^- w6 N' d  \
大批量烹煮食物要在20到30分钟内
4 b5 H) q2 m2 D, x11.What person has the authority to issue a Health Permit?9 Y: y3 W8 A; J/ b3 d- [
谁有资格颁发健康证(卫生证)。# e' M2 j8 i1 H0 E! H
A:Medical Health Officer.+ p9 ]$ P2 b5 x* \+ x* l! c
医疗卫生官员。
: E) y: A% N6 i- `$ U12.For what period of time is the health permit valid?/ b8 K3 h) t  L3 S3 u- p7 `# I: F
健康证的有效时间是多久?
/ t( l" w; a1 B! R; bA:12 months.12个月
( N, X" ~) P3 J7 t$ a9 b6 O13.In the area where food and drink is prepared, the ventilation system must be able to change the air) e4 l$ p& b1 g" }0 n
在食物和饮料准备区,通风系统换气的标准时什么
7 g5 F. u( C& t4 a3 oA:08 times each hour. 每小时8次7 }4 A. t2 T8 i1 m
14。The minimum temperature for manual dishwashing in the wash sink is) H2 ^% B( w# f4 V
手工洗碗,洗碗池的水温最低多少度?
% o8 O% e$ }6 H- M5 _- dA:110 degrees F (43 degrees C). 43度- H3 t+ k! r" Y7 b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# U5 `) C8 @/ x' I  `4 n  J3 G5 j/ M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 q8 G: v4 l/ ]" w  h& @A:180 degrees F (82 degrees C).  82度
$ U* z" D; J/ t* i. }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( ~% T$ U. y: ~5 r. u用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% n( B' w& h6 ]" e% gA:en papillote.  法语自己理解7 u1 O+ p+ _3 @
17。Wing or Club is considered a3 _: J  Q8 m; @) B
翼和CLUB 被看做是一种...* F, p5 h" V7 S5 o
A:Bone- In Cut     带骨切
% ?& \2 O# X0 n) k18。New York is considered a   纽约牛扒被看做是一种! q+ ?. E# y4 }
A:Boneless Cut     无骨切
+ e8 |) S8 e( Q' f19.In general, a court bouillon for freshwater fish will contain% f6 r; t- k8 I9 q4 |6 ^
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
- V7 L# r! n* Q7 `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* y) X4 [: G' T) k" [& b
和做海水鱼同样数量的调味料和香料
; f( @7 h" w  k5 t9 E* E20.Anise is very similar in flavor and appearance to
; |0 R# d0 p7 ^& ^# S) U6 m, b八角和下面的那种原料有相同的味道/ ^7 [1 N9 S2 J0 B. o0 p0 E3 b
A:fennel  茴香# R% j2 \& I( w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' R- f% {1 @( I# N7 X  Q6 E; w
下面那种原料更像大葱且有平面的叶子
' B& V2 R; h' N* d) T; zA LEEKS  似蒜葱 (这边人叫京葱)
! H. _0 F! G+ B) Z9 ~" c8 Z22.Which of the following cutting shapes refers to a small dice% U( ?* a6 d& D6 J
下面那种刀切形状指的是很小的粒(末)) R# ]9 v6 t* j6 f/ N( s, N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ B3 H  o6 B4 W" O7 f23.Oil is added to the water for boiling pasta in order to
9 K" v- C+ u- G- s1 T9 T6 b9 n+ B向煮沸的pasta (意大利空心粉 )中加油是为了
; U9 S% Q; k9 T+ N% G- \A:prevent the pasta from sticking and to minimize foaming action.
5 O: a: b/ q: L: q- l& h防止面条黏合并降低发泡。
6 n& S$ T! V/ W' ?& w  V/ ?24.Which pasta dish features pine nuts and basil?, J5 Q0 E# Z5 S! K8 `* \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: k, t  Q1 w( u1 T* `A:Pesto.一种绿色的意大利面酱
% M- y6 @" ]6 ?; j! y; g5 I6 ihttp://www.tianya.cn/techforum/content/96/563836.shtml, y; W5 E: I5 h4 F% C4 R+ J5 L0 l
* W+ c2 M5 Y/ z8 Z# O* H
25.Which of the following is a spring vegetable similar to spinach?
7 @. U1 I& W% m. I  y! G* ?$ k下列哪项是一个春天的蔬菜类似于菠菜?
1 X! _$ b0 c5 {9 j& oA:Sorrel. 酢浆草。2 x' S5 R% }! u3 }
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?
理袁律师事务所
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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:
2 x- z/ Z3 A5 P, \哪位厨师最早带来高水准浮夸的美食
% T3 W6 p. J* \: XAAntonin Carême 人名 安东尼·卡罗美
: p* E, r/ N3 `5 D
6 V/ ?6 E1 {2 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 z. k4 ~, Y, A& H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: B- i% u5 v; J7 y: TA:Cast-iron stoves         壁炉9 k6 @3 e4 u, `9 j
http://www.usstove.com/products.php?id=6; z. f, P0 w6 {. E6 O0 ~3 S$ X# ^
- U6 |! Z; I! `1 |
28.The French term used to describe the roundsman, or swing cook, is:
0 V: M) }1 b5 j+ Q( y1 j法国术语,用来描述roundsman,或摇摆厨师是:5 c) }) j" _- |& {1 P
A:Tournant   图尔南4 H& `$ f* C' H, E* C2 h7 J

* V+ k0 k8 o7 ^29.Another term for the wine steward is:
  z  f/ r- Q* j葡萄酒侍酒师的另一个术语是:4 B: Z1 g& [/ G6 k/ F% Z
A: Sommelier 侍酒师
! o. t# D1 s4 t, q# I- \; k9 z2 s. |
: e2 t  {4 ~0 H9 W& Q5 l30.Molds, yeasts and fungi are examples of a:
1 I: h. u3 X* {3 r# r霉菌,酵母菌和真菌是一个神马例子
1 }5 Y, X* ^; r, r6 h, H5 SA:Biological hazard 生物危害( b4 Z/ t9 i; _" `2 S
& O+ }5 ~$ p- y$ d: d* V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) W' A( g9 u7 D* q. A- A/ B
根据加拿大食品检验局,食品的危险温度区在多少之间:
( f4 `1 I6 i/ k- sA:40° and 140°F (4–60°C)     4-60度
, V- L5 {7 k" @6 ]9 r3 Z0 c
; P' H4 [* ?/ [; y32.All bacteria need the following for survival:3 l/ a4 n% Z; i) [
所有细菌生存需要以下哪些内容:
4 n; q" V/ [4 IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; ^+ q+ F# v9 Y4 i
' r: E% e- ^; P# z; _33.Which of the following correctly represent critical control points in a HACCP system?
% X- ?1 r; L' R以下哪项正确表示了HACCP体系的关键控制点?0 L' _# l+ t! T. g% V' F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 x6 b( u5 @- H* f) i食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?; Q" O" f6 y- v) P6 i
下列哪一个不是碳水化合物的例子?( r, h# b* p  p; X# T# ]# v1 @
A:Essential nutrients 必需的营养物质
2 f6 t+ V+ R+ N# f, R7 C) a' O: ~1 d
35.The process by which a liquid fat is made solid is called:
# ]- j: Z1 g9 ^$ M* j液体脂肪做成固体这个过程叫什么
' e- `0 A1 N3 p* L; |9 |A:Hydrogenation  氢化! h9 ?: c. T" C& A5 ?

1 E, J6 o/ C2 s! q36.Which of the following is not an example of a fat substitute?
' K" R6 v  D3 o5 m下列哪项不是脂肪替代品的一个例子
! g. P* j9 x' U$ gA:Acesulfame K  安赛蜜K表3 f8 M% W0 h/ Z0 ?

; p! \& j! x) {4 {2 ]$ \4 L37.Health Canada requires that a product labelled "fat free" contain:
5 G$ ~# P7 s" c; O加拿大卫生部要求的产品标有“不含脂肪“包括:, _6 x9 W, D4 a6 `) }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 y) Y: m1 L8 j1 e/ i2 P* ~3 F" _

" b( `, ^' v- B1 C4 z5 N38.Which of the following is not a problem associated with converting recipes?- X+ W+ ?3 Z# _* S- H0 q& O- j
下列哪项是不相关联的转换配方问题?
# e+ M) M+ a5 |A:Unit cost 单位成本
* G2 j" b/ h) K
# e; {1 u# ?2 z* ^39.The condition or cost of an item as it is purchased from the supplier is called:! O) ?& P( C. O' S  D- w
从供应商采购的物品的品质或成本叫什么7 R/ w# D: N& U/ H" }3 m
A:As-purchased cost 购买的费用
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6 d! l( r& C) w- C5 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
) x/ f; `8 B0 A2 l. f" V在新货到来之前用于日常所求的必要库存量叫什么
# `% e! P2 v: ~& hA:Parstock 基本日常最低库存
* R# E8 }1 x: t: F0 I9 s8 K/ r/ L( j# P0 K
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 M/ k9 O( N+ j1 R
下面那个缩写是用来表明正常库存流程?, e- x9 s, d! b0 Q
A:FIFO=FIRST IN FIRST OUT 先进先出/ w( Y1 f1 F0 s0 z. l0 J9 W( X

  D* h( o9 l1 c8 o7 n. a0 `42.Which of the following knives is used to turn vegetables?
3 G/ _0 k  R) P9 B下面的那把刀是用来打开蔬菜吗?
7 w) B  h; r, n) Z. ?/ KA:Bird's beak knife   鸟嘴刀
$ M) b4 C/ A2 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ^1 K$ ]7 C! K" M( ^) T

' x/ g: H. L- O7 _# X. h43.What is an instant-read thermometer best used for?
3 h6 N: x3 y) J) P即时读温度计最好用于那方面?
+ @- b; C; V) Q  U9 ?( @A:Checking the internal temperature of a roast 检查被考物品的内部温度+ T3 b& U) }7 ~$ [
" ]1 w  u" O# Y+ x( R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& S4 m& |( L, B  o下列哪些金属材料受热均匀,通常用在铁板而且非常重* E4 @7 }1 S1 ]) E' q
A:Cast iron 铸铁9 b' M9 R; w# Z& }

  b2 e% W/ w  f: _9 F$ n: Y4 {$ t; \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" x+ W0 z) f' ?  g* {: w2 ~" R0 u0 j+ ~哪件装备下面有一个可移动的碗和一个S形叶片?! j& K- J9 n; ~7 M% M5 U: @
A:Food processor 食品加工机
5 q8 y6 a, r* s7 Shttp://www.google.com.hk/search? ... iw=1263&bih=572
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' Q* ?) o' `* s% U  V7 T* ^0 {  R46.Which of the following is not a rule for knife safety?- j) D! R% w! L4 B
下列哪项不是用刀的安全规则?8 K! y7 X( x: p" H, |$ V. T' Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ P% H" N! i6 F: b) \' p% j0 T
2 b5 j. V; _# P
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ~* f0 Z* ^3 @/ V  V9 f4 ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( Q" y) b( B1 k' x
A:RondellES 2 E# q, G# f4 t) i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ ?4 N0 q7 ?2 ]# Q# l# t' @
3 U, }  K1 _  D! d$ R; K4 ^7 L$ W. c
48.Which of the following is a diced cut used to garnish soups?
$ [  z. r# m, q( ~/ D下列哪项是切成小方块用于汤的装饰?
1 Z/ |5 Q0 g9 e3 cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 g, ^2 B( f. e$ e1 ]; J* A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% c6 n9 \( r+ h
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!!——
. ^4 g& t* _( s! \A:Gaufrette
+ b  k+ u2 y; O' P2 I7 u0 t& Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ A  |" ~( P& ]$ t! F4 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! O0 Z- z+ _" L1 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; v  b# w) ?$ ^3 m1 }7 u. s& B/ P$ m# \, c$ d1 F) c- f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 G+ `' ?! j/ E0 q6 M" g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)' X  q  @7 E2 U6 P2 m2 ~  A
A:Cilantro 胡荽叶 香菜( t7 Z! K5 t+ i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 q* O9 B$ G$ L3 i) P
* i7 w, k# g: u% r60.Allspice is made from:$ ^- \" c, I1 `. |# d" @6 V8 X
多香果,  多香果香料是什么' }& E' P) J$ ?$ i; W) B4 y, R3 w/ t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 W) _5 l$ A; u( h3 @! z- tA:A dried berry 干浆果. a2 L! ^# {6 s

: C! U- y4 ]' Z4 n: Y: ?61.Which of the following are used to make a sachet d'épices?& I4 I. g: J1 Y: L  P* C% P
下列哪些是用来做香包德épices?7 Z, s3 i0 E; @
http://www.sachetcatering.com/5 ^4 H$ \" F) H) [. W4 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ R* K8 q. C1 V& v/ P$ d

/ ~. x! v9 e: c- j1 }. R62.Which of the following condiments are not soy based?
  F/ x1 D4 e1 [8 x' c& _+ `1 {下列哪项不是酱油调味品的?5 b8 y& T- {& c* c6 r
A:Wasabi 日本辣根9 z+ P0 S! J3 j" ^

3 G9 ~& i/ V& W; i! L' N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( l6 M# F: u) Q" Q; V8 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:
9 S9 X$ ]$ e  k1 L( R0 {$ H# gA:Pasteurization  巴氏杀菌4 w' M" z2 E! Z

+ y6 H1 a! H$ l. K; `64.Which of the following steps is not the correct procedure for whipping egg whites?
/ \4 |( o8 e) ]下列哪个步骤是不是正确的蛋清搅打程序?8 Q( x) \) U% N, h
A:Allow to rest before use. 允许休息后方可使用。
6 {7 T  c; ^: y' D
* K' t6 \) F7 O! j* P/ O8 \65.The weight of a large egg is between:一个大鸡蛋重量介于:
( m9 U0 _2 C* jA:56g and 63g 56克和63克
4 a# N% a0 _/ v, x; _
7 `$ a$ z* D* l66.Evaporated milk is a concentrated milk that is produced by removing. h0 n% C/ X3 k4 n
炼乳是一种浓缩牛奶 是去除什么做的
+ H4 H# T, C2 j. v3 Y: nA:60% of the water 60%的水
# _. u* G: C- i) E3 f% ]  S7 T! i4 R6 C# B- L
67.A method of cooking that transfers heat through a liquid or gas is:
9 n2 I/ N! M* Q! z! C5 E" q. ~. Q) {' V6 q一种烹饪方法,通过转移液体或气体是:& ?- q% P+ B! ?8 _% X
A:Convection 对流+ h. p/ V" v- y3 m8 H8 c

+ D. N4 L! M% z+ T4 N% t68.The cooking of starches is known as  烹调的淀粉被称为
2 K  }, f) D5 t4 M) U9 W8 \6 L. p( j/ zA:Gelatinization 糊化
  T- w  O2 b# l/ w; J7 p' G
4 j7 g* _! D9 p! V( M* I4 w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& f, `4 J" D6 _# V# x
A:Braising 烤% c" X5 O9 S- d- R' J
7 M/ B9 j; o, k$ F5 b( Q8 _! X# i
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:
7 R) K3 s! W- y: r0 k; UA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( q5 ~7 }3 f- _8 S1 M/ a/ \
7 y1 a. |4 }$ q. E5 ]4 H. U
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: h+ _8 M7 d; Y0 P
A:Fumet 原汁
4 O0 U: C0 c, d" `# A- S' ~4 B6 ]4 c& d. Z' k* p
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! M( n# S% |* t5 p) O9 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 i2 S/ E0 h* u4 ]
& O% ^. c  O. }5 i
73.Which of the following is a principle not used in stock making?
1 u- a, Y. N6 I8 K0 X% _; f# b& b0 J下列哪一项不是用于制造高汤(低汤)的原则?
9 \1 A+ |# T7 e8 ^& ?' r4 X( t. O8 aA:Start the stock in hot water.开始在热水中操作2 m' c; }& G2 p& y

' a0 T7 b1 Y. W( F; M74.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
# u7 ?# z7 p+ \. g9 @0 o4 `; O% \A:Remouillage 法语熬汤
: F% ~" I$ b8 h) F9 N4 fhttp://www.haibao.cn/blog/post/176242.htm
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