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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。- \& d/ }/ Y, k! F. |* z+ l

0 q! x: _3 A$ V8 ~8 W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 `) l5 C3 z: h2 ^+ y
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! U& u5 d6 W# b1.Which of the following methods should be used to determine doneness in a New York steak?/ y$ a  C, b! L* I4 }4 d
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)
7 r  P2 W, `# fA: pressure touch. 压力触摸% k1 ^* ^: ^" Y5 i; X2 P4 ~) _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ A8 h* D; v% z: R6 f, G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
; t# T2 L, a7 [+ F6 x( w9 `" P' RA: acid  食用酸& J7 Y, J6 @* P0 ~' r
3.Vegetables are major sources of which of the following nutrients?. f+ G& v# M& ]- G- [$ ]: |( ]9 F% r3 V
蔬菜中包含的主要营养有哪些, R, F: _$ @" M
A:vitamins and minerals. 维生素和矿物质。6 v. u/ V/ |( X7 f- \& I
4.Cauliflower is commonly served with% x- \$ Z6 q/ d3 `
花椰菜(菜花)最常见和那种酱汁搭配
$ s- g. w2 }9 C; iA:Mornay sauce. 奶油蛋黄沙司
2 }# l8 r9 ~. _" Q' d. l# k' X5.Which combinations of products are found in pie dough?
1 k. r% M; e+ A; V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" H8 B: s) v0 K5 {" u" ~6 vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' I3 b1 _5 U9 @( \3 p
6The French term for mussels is 法国语青口(海红)叫什么# f* T5 h* J2 W: N
A:moules.法语青口,海红( i5 y5 b' T. D3 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 g' {& |; }3 R
A:faintly fishy. 稍微有点似鱼味
* L/ `) r" L9 r$ ~. e& v. y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) a% _$ F6 i' ~7 W$ ZA:2 days. 2天: ?6 @# ?7 r9 J% b7 A5 [5 c
9.What are the principle ingredients in ratatouille?
+ w4 s  G3 G% Z) R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 q; m+ `/ r4 }A:Zucchini, eggplant, green peppers, onions and tomatoes( G$ {5 S, e4 d/ W4 D+ d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& }( d# l4 e; ^2 y" }4 z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! v- O4 K! X' A% h" d; O2 r+ MA:cook food in quantities that will be used up within 20 to 30 minutes.
; y3 p+ `% {/ L6 T3 ^/ r% p大批量烹煮食物要在20到30分钟内1 Z. b7 y# I- o5 u" l9 D0 `, C
11.What person has the authority to issue a Health Permit?
. Z1 o% i  X. l$ d# N2 t0 Z  t! h! ]: Z- N& h谁有资格颁发健康证(卫生证)。
7 t6 ~! v9 o" N* a/ r5 f. EA:Medical Health Officer.
& K' ?! L$ U- N! I5 Z9 w医疗卫生官员。3 S$ f! X4 d/ L# i
12.For what period of time is the health permit valid?0 C' D; y2 i9 A  B3 h' m. D8 O; e
健康证的有效时间是多久?
! I2 g: I8 n! GA:12 months.12个月, J' J( G& c) C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  g5 b2 m- \! V* p
在食物和饮料准备区,通风系统换气的标准时什么
* c! \  {8 U! d0 MA:08 times each hour. 每小时8次
; q9 m8 A. `9 s14。The minimum temperature for manual dishwashing in the wash sink is7 A7 k* L7 d7 W8 D# c. J
手工洗碗,洗碗池的水温最低多少度?
0 {, x+ p" b3 l  p' B' }A:110 degrees F (43 degrees C). 43度) M& j/ @! E2 s3 K. z. e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ D$ ~% q' r8 C& C1 j! @. ?, p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! [! P. F2 O) w$ ~' N5 B& @9 ]
A:180 degrees F (82 degrees C).  82度
/ ?: `0 j/ V2 H  b* k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 _* A* V' T  S" }2 h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 F; H" `8 w0 r4 w0 b% H+ JA:en papillote.  法语自己理解
% {, A8 H! L7 m9 X, E) u9 c. C17。Wing or Club is considered a, T( s# B1 {4 G% F6 Y6 A$ H
翼和CLUB 被看做是一种...- n$ |1 \) I! X) t0 {4 h
A:Bone- In Cut     带骨切
  U, s" S2 K' u: B/ K  g18。New York is considered a   纽约牛扒被看做是一种
+ Y" N8 s' j/ r& IA:Boneless Cut     无骨切  M' q! R* c' f! Z# Y2 }
19.In general, a court bouillon for freshwater fish will contain
' Y% z: A# W2 @$ M3 x2 D" Z! [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" K: u  B0 H4 H0 L3 _  ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 H! ^5 D* k9 C  c9 Z
和做海水鱼同样数量的调味料和香料7 u# d  A$ G: {: O+ g! A
20.Anise is very similar in flavor and appearance to
. I) f# |8 H/ O+ \4 O# x八角和下面的那种原料有相同的味道) o3 V" U' d! ^$ ?* E$ s1 Y  v
A:fennel  茴香: {3 A" b5 N" }* e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 R# w4 |, x4 a) g下面那种原料更像大葱且有平面的叶子! p2 K$ \1 A; ~& s# S+ y( N7 q; ]
A LEEKS  似蒜葱 (这边人叫京葱)% t. ~" e( s+ Y
22.Which of the following cutting shapes refers to a small dice$ n0 X9 E0 h. r# U$ C! [" P
下面那种刀切形状指的是很小的粒(末)" V; G& F( q' W3 ?- `7 w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) D. D1 i( M$ d$ r# T6 d0 t$ t# y
23.Oil is added to the water for boiling pasta in order to
7 q9 O) c  Z2 O+ ?" T8 @向煮沸的pasta (意大利空心粉 )中加油是为了
$ |( ?9 y5 Z1 s2 b# }A:prevent the pasta from sticking and to minimize foaming action.
+ D# b' j9 Y( x# Q0 r防止面条黏合并降低发泡。
; F, Z! o) \0 S! o24.Which pasta dish features pine nuts and basil?2 f8 M4 k; z; |+ v
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 f5 C3 x& ?  q! C
A:Pesto.一种绿色的意大利面酱
) s4 M0 V/ W" ~http://www.tianya.cn/techforum/content/96/563836.shtml
7 d/ V; D# J) h# ?2 R2 w: v) ^! z9 H: t
25.Which of the following is a spring vegetable similar to spinach?' w6 B" J/ z! N! p+ A
下列哪项是一个春天的蔬菜类似于菠菜?( F9 t& H9 n' R1 d- D* T6 Q
A:Sorrel. 酢浆草。
9 _, e; s8 I- ]9 N7 L* Fhttp://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:0 c) b, G9 t6 h( K. l$ c% {# ^
哪位厨师最早带来高水准浮夸的美食
0 h( X* e( [2 O- yAAntonin Carême 人名 安东尼·卡罗美
' n1 T8 c* R" O9 G: F
0 f9 _! I1 L) Z" ]+ f# m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" e" r3 e" L) s: c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ R! @, A8 @3 D% C. |& s. @A:Cast-iron stoves         壁炉2 X1 o; J: L4 b6 E
http://www.usstove.com/products.php?id=6
3 |/ [# ]7 R  [- W( K" C+ D1 |0 A/ O2 y$ H, T8 r# Q; D# l
28.The French term used to describe the roundsman, or swing cook, is:$ l1 @3 U( w, N: f
法国术语,用来描述roundsman,或摇摆厨师是:
7 `& {9 g+ \5 m& Q& Q# yA:Tournant   图尔南" i, |/ m0 ^% [) U; x  P

7 P* z# r  o! ~, C+ H+ w29.Another term for the wine steward is:
9 ?" @6 b8 @2 t. ]3 Q葡萄酒侍酒师的另一个术语是:
) Q# P# Q( v. b+ QA: Sommelier 侍酒师. c+ ?; W5 h" ~3 @
, Z4 g* e7 M" _1 {
30.Molds, yeasts and fungi are examples of a:$ j5 M% w. I5 G0 v' f6 H
霉菌,酵母菌和真菌是一个神马例子
9 {+ ?1 V, n9 p( dA:Biological hazard 生物危害% j( g8 @! S, [7 @+ m
6 s# S, a2 j/ c  g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" Y0 u9 g- O' M) F/ \  E+ m) g
根据加拿大食品检验局,食品的危险温度区在多少之间:! g: ^3 @6 F9 D. T4 b+ w+ e& t8 R& @: O
A:40° and 140°F (4–60°C)     4-60度' b" {7 k# \: J8 _
. r2 o& k3 ^( ?3 O& R
32.All bacteria need the following for survival:& Y. K6 t$ G" Y! ]! ]
所有细菌生存需要以下哪些内容:
. g9 d8 @! ^1 S$ u/ {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ a3 T$ V$ \5 i3 s2 s
0 z7 @6 Q2 p) i2 B# K33.Which of the following correctly represent critical control points in a HACCP system?$ e1 P9 V6 R$ L/ l' W0 C5 i! ^# d
以下哪项正确表示了HACCP体系的关键控制点?
  o9 ]# y: K# l' @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 w5 {  a% D9 ^' x( `! z# P0 a' |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) k0 c  S9 t+ E1 j

' v* D1 O' z, m% B34.Which of the following is not an example of a carbohydrate?
8 h) A- r7 Q/ ~下列哪一个不是碳水化合物的例子?
- ^% D* e3 j& G- r  P. TA:Essential nutrients 必需的营养物质2 ~9 F+ Y+ n. A: C5 S) `% j

" ~2 Q! T+ {, ^/ p35.The process by which a liquid fat is made solid is called:
0 C. P( h; x1 O% i3 ?- {* F液体脂肪做成固体这个过程叫什么
8 l6 W( b; L, ], U4 {! GA:Hydrogenation  氢化
0 r! ]$ ]. T0 q8 x( W5 Z4 O" }' h5 w% S! t( n
36.Which of the following is not an example of a fat substitute?
# x2 }; \4 A7 w$ O8 k下列哪项不是脂肪替代品的一个例子
# X: `5 |1 L; p+ A  uA:Acesulfame K  安赛蜜K表
- b& {" \/ u, D9 w3 `& Y( n( a' n2 p7 I6 }" g* k
37.Health Canada requires that a product labelled "fat free" contain:' p5 t. h. ~  I
加拿大卫生部要求的产品标有“不含脂肪“包括:
( O) h" t* `. o3 o+ MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 l8 k' ~5 t& L+ z  V

% e. e1 A$ C# u" }38.Which of the following is not a problem associated with converting recipes?. e0 z+ M6 u; U( t* {% P6 K
下列哪项是不相关联的转换配方问题?% b9 c* b( L( t) Q7 K* B
A:Unit cost 单位成本
$ g& i3 Y& ]7 A) }/ ~; M
3 v6 R9 y0 [* t8 u, v  d5 J7 ]39.The condition or cost of an item as it is purchased from the supplier is called:
1 Y2 W' Z1 a7 u6 }1 e从供应商采购的物品的品质或成本叫什么/ [' E9 O- Y% M
A:As-purchased cost 购买的费用
4 k, z( E1 c/ z/ I9 [+ ?; @+ J9 ]+ B7 J- ?, E/ ?( F
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  r$ z0 a+ ?& ~+ ?1 \# V在新货到来之前用于日常所求的必要库存量叫什么$ |1 p8 M0 q% E. n
A:Parstock 基本日常最低库存! b/ r. `5 U5 M0 }9 l

3 K4 f) _, Y0 |+ j' O41.Which of the following abbreviations is used to describe the proper rotation of stock?% i1 }8 U* l+ \5 A( O
下面那个缩写是用来表明正常库存流程?; \: r* q& Q5 k3 r
A:FIFO=FIRST IN FIRST OUT 先进先出0 O- T, I. e* w: b
% k9 ~$ K" t. `6 ~
42.Which of the following knives is used to turn vegetables?9 K, U' @# K0 ~" N
下面的那把刀是用来打开蔬菜吗?
# ]# @7 s- o- `6 A: U/ c/ uA:Bird's beak knife   鸟嘴刀+ s: `7 v. ~$ M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 i; ^' A4 H. d4 h& Y, M$ F5 G
  l- \/ j9 q; X3 o5 h* k: {
43.What is an instant-read thermometer best used for?; O# Y  }" P  W( l" B
即时读温度计最好用于那方面?. H/ T, y: }4 d) ^3 H3 c/ z- g
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 b  O: M: K* _4 J

6 M% O5 S4 [2 F6 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 I; d( b0 O# d* z下列哪些金属材料受热均匀,通常用在铁板而且非常重: R! O/ ?0 h; p, R6 \0 b1 x
A:Cast iron 铸铁
# B0 A& }6 ~2 v! \7 n% Y3 ^9 i3 m: w; k: ]7 W4 Y. m/ r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: \8 _7 R. p; [0 Y哪件装备下面有一个可移动的碗和一个S形叶片?; y9 l  J2 J3 K
A:Food processor 食品加工机  j6 c) d% ~1 m/ G
http://www.google.com.hk/search? ... iw=1263&bih=572
6 f# x! o+ {0 d/ [7 A4 L: m* m0 E+ b/ z" D- F2 C0 q
46.Which of the following is not a rule for knife safety?
4 _3 ]8 R9 |1 Q& W5 s) T下列哪项不是用刀的安全规则?6 |4 j8 H8 j. g2 ?: _0 Z7 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. M; A: d. G. U( ~/ p

5 U' ~* a( ?8 O* z+ m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: j* k7 j" r7 I/ U8 X, t' ?0 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. c" U; w% I6 Y  H( n, D' Q% ~A:RondellES 1 O8 {- k9 b$ ?7 F+ v, u$ z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  k* _  \. t2 g( J; s5 e+ D$ L; t
2 |4 R. p( n" g+ L48.Which of the following is a diced cut used to garnish soups?5 z7 g! J! H4 y; v# n! P; {' V- s
下列哪项是切成小方块用于汤的装饰?
5 r" ~! d1 t  k9 YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ i( ?/ G* Z. ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ]! L1 g2 c, ^' O7 c2 n% ]1 C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!!——
6 Y( E+ v& f7 \& P1 SA:Gaufrette " g* d+ q" q& e3 [& `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& {. k7 F* E, ]. j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' W! {; P  e2 Y# ?" ~- _2 r- VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; }5 D: E& f/ A; j' z9 p0 G
: C' }: L9 d# \5 n! g' F( a5 ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 w2 z& {" ~* p, O
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). P' \4 ~. T6 s7 W
A:Cilantro 胡荽叶 香菜
; c5 f1 ^2 H- I: t8 C8 w$ Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' I: m! _6 R; L$ {8 c
6 `* X, r4 \% `/ n3 H7 _5 U
60.Allspice is made from:
5 h/ I" _6 D( k% l) `" y+ @ 多香果,  多香果香料是什么
# T8 V$ y) E# h5 o( rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" ?) a" O5 h4 Q5 t' t) W1 YA:A dried berry 干浆果
! L& C# e* m  ]: x
7 k8 w# b) i  ]. |61.Which of the following are used to make a sachet d'épices?
  R! w% E/ p' e/ d# t下列哪些是用来做香包德épices?
- I% |/ {/ v/ e) U8 ihttp://www.sachetcatering.com/
! s7 C1 O- ?9 k3 j% e/ aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 a, J9 ^2 y; h; U" A5 E# a) H
1 z& T1 F6 N) q1 e& K8 @6 j. Z
62.Which of the following condiments are not soy based?
8 U' }; _7 P. J下列哪项不是酱油调味品的?% c% c% B" l: ~. s
A:Wasabi 日本辣根, Y& U4 T  ^$ m5 }0 b) a
, [# q0 \  \' {, J9 N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 u' z* \+ v' Q1 k
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:
/ [- w4 W! [) c# @4 G. oA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 K5 m6 n( r" e* y! Q7 n5 P0 R
下列哪个步骤是不是正确的蛋清搅打程序?: ~+ u9 y5 E; n
A:Allow to rest before use. 允许休息后方可使用。5 _6 A  U6 M) y+ K, p; B

; b$ A/ w7 a3 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
& N$ l1 d4 A7 [& v- VA:56g and 63g 56克和63克9 K$ f, H# l( O; `
7 i! }4 Q0 }, p& ]$ b( b4 `7 g% E
66.Evaporated milk is a concentrated milk that is produced by removing
4 p" z( W+ X: O炼乳是一种浓缩牛奶 是去除什么做的) A6 R1 P7 \1 F3 N( [
A:60% of the water 60%的水
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3 V6 U( u2 Y7 c) K7 n: H  Z67.A method of cooking that transfers heat through a liquid or gas is:* @& m, w8 g# C, [8 Y1 J
一种烹饪方法,通过转移液体或气体是:
% |# d1 g, q- u1 d" HA:Convection 对流
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  T, B) C1 U/ e68.The cooking of starches is known as  烹调的淀粉被称为' f$ s( A5 M0 z6 I, a  {
A:Gelatinization 糊化7 p8 N6 f9 O, C5 B9 D. t

6 w/ T! |$ ^% e  Y# x9 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?
! i, C1 {7 R1 V4 X9 YA:Braising 烤
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$ V* q- ^4 B) a& Z( @. v- e6 y! M! u70.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:. @' L  m) a  ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" ~' c; l& w& ?' a% p
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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, F7 B# y7 S$ W, j  d4 _* Q
A:Fumet 原汁0 `! @3 T* E( t: L- I1 V' x
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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6 J: z! |0 P" X! n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
5 ?8 A& [$ @2 @! d7 U下列哪一项不是用于制造高汤(低汤)的原则?
( a: R8 F4 V; g- E1 nA:Start the stock in hot water.开始在热水中操作
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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
) H8 a1 A6 q( l" {8 }A:Remouillage 法语熬汤
* A/ G8 I* Y) ^http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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