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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。, F: G; C7 Y- g- }
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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。  Z6 q3 w' J: 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3 I" z+ i  A2 K1 y6 n
1.Which of the following methods should be used to determine doneness in a New York steak?% q  |# e- H* \6 _  {9 h' 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)
. W( y  m! L. W9 d% MA: pressure touch. 压力触摸3 }" r; a9 z5 U8 [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* f# x( F' p- X2 z, O" ?0 D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& F5 x. Z7 f: n3 p
A: acid  食用酸' @) }, D$ I' T1 g5 p% n
3.Vegetables are major sources of which of the following nutrients?
! a1 G0 c  M8 ]1 w蔬菜中包含的主要营养有哪些  E/ c' Y2 M# s) |" e
A:vitamins and minerals. 维生素和矿物质。# V9 M* {2 u: K$ ^) _; ?* ]
4.Cauliflower is commonly served with
3 \' N- z2 b0 U) Z0 k3 {花椰菜(菜花)最常见和那种酱汁搭配
0 K3 n) z4 P1 x6 G1 z6 uA:Mornay sauce. 奶油蛋黄沙司9 V2 H3 x% u. j4 Y; y' n( t& l
5.Which combinations of products are found in pie dough?
$ {4 r& t9 k$ t  q& u2 K3 H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& d/ g( B# D7 [# r6 C% kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, p) U" O/ G. f& p" A
6The French term for mussels is 法国语青口(海红)叫什么/ Q$ t2 ^" c+ S, w& K5 p
A:moules.法语青口,海红" R* J" E! z. r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* Y$ L4 [, x7 FA:faintly fishy. 稍微有点似鱼味
- p  ]0 B9 x* N2 C9 S8 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 x8 D1 r3 ]. l7 o# B: Z# P+ i; @5 kA:2 days. 2天
# I0 m" M+ R  R9.What are the principle ingredients in ratatouille?
: p" B1 r/ o$ B  R* n0 ^炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& F3 t! L) a% J/ z
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 i/ _5 I) B2 ?/ V% l7 Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" l3 n( _9 L/ u  e# H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* X$ V9 U# h* L% f5 P8 I, p
A:cook food in quantities that will be used up within 20 to 30 minutes." o' b0 J! Q! Z+ n% Y5 M
大批量烹煮食物要在20到30分钟内* L% I! ~# N/ _) V
11.What person has the authority to issue a Health Permit?
1 {) j, u7 q" {# Q# k谁有资格颁发健康证(卫生证)。9 d4 u  F! K( X' n9 O' u5 J1 t
A:Medical Health Officer.) f" u8 t+ ]- G  o
医疗卫生官员。
# \6 ]& E0 t4 p: z12.For what period of time is the health permit valid?* A7 e% T- {3 o
健康证的有效时间是多久?
% d$ \2 v# _! c  tA:12 months.12个月
/ s3 ^/ }- \$ O: ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 ?9 o; i4 C! G, |; S* q; B
在食物和饮料准备区,通风系统换气的标准时什么
) g, R5 ], r8 c' GA:08 times each hour. 每小时8次' q" C7 E4 X2 T5 ?: z
14。The minimum temperature for manual dishwashing in the wash sink is
5 K9 m$ E5 V% i- _- T手工洗碗,洗碗池的水温最低多少度?7 `$ M) z. ^0 Y. P) a$ V6 ^1 A
A:110 degrees F (43 degrees C). 43度
# c4 G8 Q+ r( p: h* s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, v( j' V7 r- S3 {( a& }$ a$ p$ z) B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) U, R0 B6 |7 L6 h8 e; D! W& p  h
A:180 degrees F (82 degrees C).  82度9 Q  Y% b" @# y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ h# `) d' [& }: p  o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! G8 M+ ?6 t! ?3 W
A:en papillote.  法语自己理解% e9 O4 N% m3 C4 V3 Y1 l
17。Wing or Club is considered a: J* ?% c: G  ?$ e# K
翼和CLUB 被看做是一种...
* p- t. o$ Y3 t* a' ^. S" wA:Bone- In Cut     带骨切6 L9 Y0 \0 q/ t& |8 [2 v6 _
18。New York is considered a   纽约牛扒被看做是一种: q4 T) D7 s8 t
A:Boneless Cut     无骨切2 c* h, y( Z$ j5 V
19.In general, a court bouillon for freshwater fish will contain. w3 ]/ r' N. f+ ^" x2 I
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
$ ?4 s, Q+ H( b4 s6 UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; u" N  z- d# b和做海水鱼同样数量的调味料和香料0 t( l% r7 ?# V$ T2 f7 J- c2 N
20.Anise is very similar in flavor and appearance to% Q2 w. L/ s* d4 o
八角和下面的那种原料有相同的味道* s4 T9 j% `: j8 N
A:fennel  茴香
# I: P: v' q: q) r8 L+ R; l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 X/ j! H- `; a$ m6 s' W  M
下面那种原料更像大葱且有平面的叶子9 t% R; L! I- U1 b1 _
A LEEKS  似蒜葱 (这边人叫京葱)$ ?' F, ~1 S: O. p. f
22.Which of the following cutting shapes refers to a small dice5 q$ M# D& ^8 F$ }& B: d
下面那种刀切形状指的是很小的粒(末)- [$ d' o# Y$ i. R# m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' G; ~3 J# K$ r. F$ X  g4 S23.Oil is added to the water for boiling pasta in order to
! S* E5 J3 s7 u1 \* W向煮沸的pasta (意大利空心粉 )中加油是为了) ]. u" L$ O) E4 W
A:prevent the pasta from sticking and to minimize foaming action.
' o' _% A2 r; l0 o. a防止面条黏合并降低发泡。6 t, c2 ~' y3 G
24.Which pasta dish features pine nuts and basil?
% c8 U8 M3 ?6 D' N* |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; v& S% x; x5 F1 n8 _A:Pesto.一种绿色的意大利面酱 + {. a( p! D4 i9 s5 o9 ~
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
  c4 G4 E6 T  Y2 w  [8 |下列哪项是一个春天的蔬菜类似于菠菜?
8 k8 E$ [" ]# k' F, k( |5 N/ DA:Sorrel. 酢浆草。2 w* O) N+ U7 S- x
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:
* w# G) r5 L0 |* _# i哪位厨师最早带来高水准浮夸的美食4 P( Q. ~) n- Q/ x
AAntonin Carême 人名 安东尼·卡罗美: t+ _, i4 N6 o& u9 e
2 Y! ]: j  e  ^3 S4 G* U5 H* @. T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, ?; U! R3 x9 R) _( l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, T3 l3 r0 b1 H2 ?' ?5 e
A:Cast-iron stoves         壁炉
# a, e" i$ X" [http://www.usstove.com/products.php?id=6
& j% D# R$ u; ~" L* I: i# b
9 `; v. Z$ l- I+ ?28.The French term used to describe the roundsman, or swing cook, is:
, q' `! J+ d  U, P法国术语,用来描述roundsman,或摇摆厨师是:
( I4 h5 D$ d5 d- WA:Tournant   图尔南$ X0 F2 |8 _0 y" ]* ~- h: z
0 |  H+ }0 W) A+ M8 A
29.Another term for the wine steward is:. u1 Y1 k+ i/ ~
葡萄酒侍酒师的另一个术语是:" w1 J" h5 G, i- B% b1 `+ s
A: Sommelier 侍酒师
/ |' a" k  A; J. @7 @8 ?0 ^1 _  b: z- p& I$ @2 X
30.Molds, yeasts and fungi are examples of a:! s' Z/ H# y6 b2 b4 q
霉菌,酵母菌和真菌是一个神马例子
# {' E) G+ M$ x* M$ IA:Biological hazard 生物危害
' j% w2 E# e; b" |
, l6 t) ~$ q, K2 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 \+ x: P- X7 h9 N+ p, F
根据加拿大食品检验局,食品的危险温度区在多少之间:
! q9 x; B7 H9 E9 aA:40° and 140°F (4–60°C)     4-60度
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9 o4 N4 O; f* p4 |% k32.All bacteria need the following for survival:
+ }& q# u1 }: ?所有细菌生存需要以下哪些内容:, h9 s4 q3 v7 @/ m; n& u8 S
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* N5 l% f# |# c$ B1 I( J! D- V

) Z5 p* R5 g7 R$ ^. p4 `33.Which of the following correctly represent critical control points in a HACCP system?: W5 L. x0 N* O0 @/ f; ^
以下哪项正确表示了HACCP体系的关键控制点?$ P' e- Z+ w' p/ |. c6 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( m6 @: r1 d# o8 B- h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 M, D5 f: {, y" O% f$ R
3 [; J9 L: N9 q. F34.Which of the following is not an example of a carbohydrate?
+ J) `$ f6 t: C! h  c5 S3 I2 l下列哪一个不是碳水化合物的例子?
! ]5 P+ i  A8 L2 `  P: oA:Essential nutrients 必需的营养物质
3 R/ Z& _5 x; @) x8 D6 @8 i& D% d8 v, p$ o: S1 w: @
35.The process by which a liquid fat is made solid is called:
2 m# U, j6 U0 U; Z* \2 S2 F$ j: y液体脂肪做成固体这个过程叫什么
- G" j/ t: ~+ j  G: c. YA:Hydrogenation  氢化
- U, V6 \% s  N+ O6 R5 _; ^: `/ o3 d$ E" `; F1 I6 x# G
36.Which of the following is not an example of a fat substitute?/ o4 Q* {) C8 ~: ]5 ^1 T
下列哪项不是脂肪替代品的一个例子; w7 x$ J" x2 h' U: O; N& P
A:Acesulfame K  安赛蜜K表
/ q) U; s; P$ t# w0 z; ^. ~, L3 [1 Y, G' e* B5 o* j7 Q' Y8 A" Q. D
37.Health Canada requires that a product labelled "fat free" contain:
4 z. Q2 V; J& V6 z0 b( c" J加拿大卫生部要求的产品标有“不含脂肪“包括:# N' ^9 x1 p. F( v% p; V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) ?* f  p2 ^# L$ j6 e* j) W
/ T* j7 I; b7 ?( M
38.Which of the following is not a problem associated with converting recipes?
, e5 s3 E+ P2 W! f4 h) u下列哪项是不相关联的转换配方问题?
) L: U% i' [# [5 q+ oA:Unit cost 单位成本
8 I; ^& o% `' g& H+ e
" h3 ~, O% f9 z" z39.The condition or cost of an item as it is purchased from the supplier is called:
" Y) j* a, [2 f0 q* |从供应商采购的物品的品质或成本叫什么5 V3 h! _% ~! a" O" o
A:As-purchased cost 购买的费用3 Q: Q3 [8 |8 V1 H' O8 M- u
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# M) T0 X& b+ e) g& U- m
在新货到来之前用于日常所求的必要库存量叫什么
- r( l' N2 a- O$ @! ^- e  [, qA:Parstock 基本日常最低库存
" i2 D- Q5 _$ Z4 t" |, n) d* B
% W+ L. u# }- V41.Which of the following abbreviations is used to describe the proper rotation of stock?5 f/ i. C+ }0 o5 F2 |8 [
下面那个缩写是用来表明正常库存流程?
' H. `8 \$ x  u# T* `, iA:FIFO=FIRST IN FIRST OUT 先进先出* Z6 |6 |0 u9 u9 U7 V) K, s+ D! X

7 x3 n, F: R' V2 Y9 I0 o42.Which of the following knives is used to turn vegetables?$ a* h1 A8 r8 ]9 h, \
下面的那把刀是用来打开蔬菜吗?
, ?, [* b" u& }A:Bird's beak knife   鸟嘴刀7 W& h9 Y$ t- W* x8 v. t) M# r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, ~" P) K/ B. n7 J
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43.What is an instant-read thermometer best used for?, ~2 r0 `/ W* Y% ?+ b. |4 _* X( g
即时读温度计最好用于那方面?1 i, ^7 j4 y9 q  O! c: b
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% }4 U. Y: Z- Q
" P! T) E* ]2 p( r* A$ K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 S3 P4 [' [/ p, T  ]( b) D
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ l4 i8 ]' Z# XA:Cast iron 铸铁  m. }, x3 }, g( [1 K

; g' j' s0 P3 E2 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. G! ?  M' X+ l哪件装备下面有一个可移动的碗和一个S形叶片?+ V% n2 r9 C/ X4 q
A:Food processor 食品加工机/ {* {3 z( N+ @" H. b# Y6 `, ~# \
http://www.google.com.hk/search? ... iw=1263&bih=572
  K/ g8 V/ W0 L: m4 {2 o7 l$ z
46.Which of the following is not a rule for knife safety?$ a! j$ _% r4 L$ g; q- G1 R
下列哪项不是用刀的安全规则?
: @5 D* e7 _# ?& r) X' W& y9 t. r! JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 h8 q7 V+ }3 D
, V' q# ^  ^, x+ b9 m" z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- y' P9 b! y2 S8 @& @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 H# Z. l' J( W
A:RondellES
/ z9 G7 n, W+ g1 Z! j" g5 P( Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# ^/ P% {  Z% t) {, M

6 G* t6 y( N$ N2 `: C48.Which of the following is a diced cut used to garnish soups?8 O1 W/ P# V9 U' }+ Q5 `0 y6 f
下列哪项是切成小方块用于汤的装饰?0 P, a3 ]6 i8 {# O7 J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 d0 Z1 V' k' Z$ |& ?8 P" [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( ^1 O, f+ ?$ W7 e# n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!!——' Z  i8 }% }2 }4 G9 z1 X
A:Gaufrette
- |9 ]  `. B3 O1 p% i4 Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: G6 q) t, U* }% n4 u( `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  o* p: V6 i8 c+ _3 c2 v  b/ [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 q8 ?$ Q7 s3 x2 s/ @: \) Y) c' m) Q8 E* }  X( c* `! M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. C2 c! g4 @0 A( z
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)/ D# ?: K% b3 u4 C- [
A:Cilantro 胡荽叶 香菜% j4 B- {. L/ a! M- S5 r5 i% T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 {% t8 l( y, I! S/ U. M

9 }3 Y2 Q1 X) \* r60.Allspice is made from:5 c) Z, f. y# m( h3 b3 r6 |2 A0 Z
多香果,  多香果香料是什么- d5 H3 \; z& U1 V8 f/ n  ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. E. Q0 @: w; z# f) z& j  R) m5 ~
A:A dried berry 干浆果+ W) ^: `5 t8 \8 K4 b  {  M& E
3 Y/ j2 x; I/ |: _, r
61.Which of the following are used to make a sachet d'épices?
+ ?6 |& h7 b  k3 W+ P' O' k- Q下列哪些是用来做香包德épices?
. `& @, \+ [# K# Mhttp://www.sachetcatering.com/+ U6 j3 L8 X- ~$ n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 ^( N0 {" i: o8 y; k
5 G3 K! y8 {* b  f1 K6 W62.Which of the following condiments are not soy based?
9 p' c& T1 n! p下列哪项不是酱油调味品的?
. m) B- V8 z$ l& TA:Wasabi 日本辣根6 D9 f; a/ {5 ?4 `. u

$ G0 y/ ~0 O6 ?1 h# l* t% x' U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 s9 C( u$ `) u% t6 X6 c8 n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:3 a# h/ ^9 @. D
A:Pasteurization  巴氏杀菌* v0 V' S: T0 X! [

- p2 t3 `# |% [  ^: Q2 U64.Which of the following steps is not the correct procedure for whipping egg whites?- u- l* d2 C2 n3 i% }1 B% f
下列哪个步骤是不是正确的蛋清搅打程序?/ C. O+ B, ?) D4 ?+ l7 y
A:Allow to rest before use. 允许休息后方可使用。% K$ W/ K9 N9 S* [# H

6 x& A5 S. u4 h& n65.The weight of a large egg is between:一个大鸡蛋重量介于:# ]3 |4 r; m/ Y) V* F! m
A:56g and 63g 56克和63克& G! P# s7 Q$ ]8 h  v

% w9 n6 B+ K' H. Z# [0 Y  u; u66.Evaporated milk is a concentrated milk that is produced by removing
! ~" [8 a/ {% ?( H5 l* b% I炼乳是一种浓缩牛奶 是去除什么做的
! A- F, ]5 A9 l3 qA:60% of the water 60%的水1 _8 H- e, V4 ]7 x, ]4 s6 v% q
( x* H* Y& d+ z& H' G
67.A method of cooking that transfers heat through a liquid or gas is:
7 f% B4 t/ `" A$ S$ u一种烹饪方法,通过转移液体或气体是:
" D) o# P7 y  }4 [# K/ G+ q& NA:Convection 对流4 [& P) y3 u2 L

) t7 ^7 p8 f) h1 M68.The cooking of starches is known as  烹调的淀粉被称为) i7 V; X' M/ |) @
A:Gelatinization 糊化
" h' Z7 I& E6 A: L/ q0 I* X6 F/ O2 r- Q9 W4 `
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ U7 U. ^# p! t' S0 nA:Braising 烤  \( a& Q, ]" D+ I8 }3 z3 H
% l( _+ f: G# Y+ D4 w
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:
' A; f' f. |/ r; QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: B/ l% c4 u2 I" u) W& D- J
& c! a5 ]8 c/ z  O  ~* M71.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7 ^9 e+ f/ b* h( r5 h0 J
A:Fumet 原汁
+ S% _" F" h/ g/ x
8 F9 m7 U. G( o' f+ R5 a9 w$ A; G72.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" k) K2 z& e  _( s7 J: j3 w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! B% t: W: w$ i2 {( R
1 I$ ]# }/ S" x/ @5 L3 o73.Which of the following is a principle not used in stock making?4 `+ |6 N% d, ~
下列哪一项不是用于制造高汤(低汤)的原则?
  _* `5 v1 m2 ?3 ^# h' WA:Start the stock in hot water.开始在热水中操作
' B0 ~9 L+ U! _+ Z$ _# ^% M( Q& B! |9 X- C- u9 p+ e: S
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
3 ~. A/ v4 W: i& G0 u* c$ l1 j6 nA:Remouillage 法语熬汤
. N8 s6 S. A3 _8 yhttp://www.haibao.cn/blog/post/176242.htm
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