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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。5 z3 f- k) n/ }
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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。
  ]/ W7 z( X9 @3 }7 o/ G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
! _5 ^9 V/ @, E  j" X$ Z; X! E1.Which of the following methods should be used to determine doneness in a New York steak?
$ n. @, m7 [( @: l  E3 `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)
3 k; H0 D2 f& M/ a3 s6 FA: pressure touch. 压力触摸
% w" P! `- j) I4 o& |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ \- n, v4 Z/ a' c$ u( U
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0 A" o2 ^1 C! }- ?  k# X. q
A: acid  食用酸
* m3 ?# w( M8 r! o1 O& J( B3.Vegetables are major sources of which of the following nutrients?' Q/ @0 P( Y. @# x+ n
蔬菜中包含的主要营养有哪些4 @' w1 b2 l5 M3 ~3 U) J
A:vitamins and minerals. 维生素和矿物质。9 M" K% T1 X% M' W- t) k
4.Cauliflower is commonly served with: M# ~, ?; k$ e- `
花椰菜(菜花)最常见和那种酱汁搭配
( \9 K( y: f( m) oA:Mornay sauce. 奶油蛋黄沙司: a+ n7 b& B, b8 _6 T
5.Which combinations of products are found in pie dough?6 x( v5 u  ?& g( l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! Z8 @: d$ X- L  ]
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 O. b3 H  V( v7 e* M4 @3 ?6The French term for mussels is 法国语青口(海红)叫什么
& i1 a1 G+ X& ~% bA:moules.法语青口,海红
. p8 v5 m; K( B  ?& {7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* T- V2 z& M' u1 C
A:faintly fishy. 稍微有点似鱼味
  T7 z* b9 o; o& R% L( h7 |2 r! w: {8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 f& Z  r9 d& w3 P  d6 B4 HA:2 days. 2天' O) |, q& W, K& y+ w8 J
9.What are the principle ingredients in ratatouille? : u, q& s7 K  a! d  o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' i4 ?4 f: H( B# n, I- b  s
A:Zucchini, eggplant, green peppers, onions and tomatoes* f" n% Y) b, q% {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ y$ d" o9 ~. H, A7 I6 u! j7 [; j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# e) ?) P; o& Q- O; u$ g' Q
A:cook food in quantities that will be used up within 20 to 30 minutes." c6 h  h) l- U$ Q4 A
大批量烹煮食物要在20到30分钟内0 `8 D/ R! U: l. F
11.What person has the authority to issue a Health Permit?& ]8 @; a! e( z
谁有资格颁发健康证(卫生证)。
8 q4 W  \) O/ x2 {8 }A:Medical Health Officer.: N1 B4 a9 V0 ]3 Y
医疗卫生官员。
4 l) r4 X0 C" t0 d/ B# T12.For what period of time is the health permit valid?; X4 R! f/ ~2 F# h- V' |
健康证的有效时间是多久?+ a6 ]6 i; T( U9 j
A:12 months.12个月
! {) j7 H' `2 t3 `4 o13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* n7 ^; b3 D0 v& _: A( Z在食物和饮料准备区,通风系统换气的标准时什么
" O( ~2 ]$ i% _A:08 times each hour. 每小时8次0 u4 m' Z; I, V$ N  m
14。The minimum temperature for manual dishwashing in the wash sink is; a3 ~5 J5 W4 F% L0 @: {: J
手工洗碗,洗碗池的水温最低多少度?
' ]8 M3 k$ i: a6 a7 nA:110 degrees F (43 degrees C). 43度
  p: M& ^. [( M; Z/ u+ d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 v5 x3 ^. L7 I5 g/ d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 w3 s) X% Y% X# xA:180 degrees F (82 degrees C).  82度, p# i1 v9 N/ w& v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 G- V0 a9 {9 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# Y4 D( i4 j4 T  u" kA:en papillote.  法语自己理解2 ?' g; T$ f3 `  w
17。Wing or Club is considered a0 d8 {5 p; ~0 a; s
翼和CLUB 被看做是一种...
% u3 x) V. K6 V/ z9 ~( jA:Bone- In Cut     带骨切
1 Q; o# R4 r! ^/ \* H& }' z# o6 d% C18。New York is considered a   纽约牛扒被看做是一种
" Y+ \/ d* _9 l( p  A( _, RA:Boneless Cut     无骨切( q' N( B# r. d
19.In general, a court bouillon for freshwater fish will contain
1 o; K# T! _6 X, F& [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
3 I' f' b7 S$ ]5 |  p1 XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: W# F- r2 S- Q: b4 M, Q和做海水鱼同样数量的调味料和香料
8 f, F6 W. B7 @$ L$ {20.Anise is very similar in flavor and appearance to) R* o0 P1 ]; d% s2 l
八角和下面的那种原料有相同的味道
2 x" Z) G. z3 r  w: g4 M' lA:fennel  茴香
- K& {9 q) K# m! O21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) h, }4 e0 v$ L8 W4 A6 c, I. N1 @下面那种原料更像大葱且有平面的叶子
9 C, q: h0 w  Y6 I0 }4 @A LEEKS  似蒜葱 (这边人叫京葱)
/ H+ O: `% m; E2 l5 f22.Which of the following cutting shapes refers to a small dice
  f# x7 L/ _- J) V; U2 Q下面那种刀切形状指的是很小的粒(末)# T5 N$ K$ o2 n8 U
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! h; ^; w# \5 ?4 p2 |) m; A23.Oil is added to the water for boiling pasta in order to
% U5 Q9 k; x0 C- N/ m" d: ^4 a向煮沸的pasta (意大利空心粉 )中加油是为了
% F# q# ^- n: h. x# m$ lA:prevent the pasta from sticking and to minimize foaming action.4 G' k3 W. H( C% b2 `  E3 v
防止面条黏合并降低发泡。
! d6 z4 @9 d3 n: R+ r" T24.Which pasta dish features pine nuts and basil?
; o0 r# f- [: y1 f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 V$ P. {4 ]  s6 D: x8 e4 Q, \
A:Pesto.一种绿色的意大利面酱 : r0 f( F$ c( i' b# l
http://www.tianya.cn/techforum/content/96/563836.shtml  [; ^* W: v) D9 F: J' \

; A& \/ ]2 Z+ D: x2 i% w25.Which of the following is a spring vegetable similar to spinach?
( U. q0 W. \/ ?1 H下列哪项是一个春天的蔬菜类似于菠菜?
( d1 _7 q9 n# O) hA:Sorrel. 酢浆草。
) j# u: U4 I! k1 z, t5 yhttp://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:. R% E% [& ]6 l- P. ~3 F1 T
哪位厨师最早带来高水准浮夸的美食
2 r7 \: }/ k" |AAntonin Carême 人名 安东尼·卡罗美+ ^: K) o" c  |+ E( J, o$ L* u: q
, m: f0 n/ N8 [" Y( }. h3 z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- ^6 E0 B) |5 a" h7 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) _) P4 Y( `- J' tA:Cast-iron stoves         壁炉7 `# O4 I0 d( A: Y0 ~
http://www.usstove.com/products.php?id=6
9 W  h/ X/ r/ q- }3 p# D/ O+ D% l' l5 b
28.The French term used to describe the roundsman, or swing cook, is:) ?9 p" @6 ?5 B: v- X  G, S
法国术语,用来描述roundsman,或摇摆厨师是:
% J  M$ [; K- aA:Tournant   图尔南
, E3 J. x. a& s  ]4 G+ l: X8 z. `, T$ V
29.Another term for the wine steward is:
: T1 s! v! M, I. H葡萄酒侍酒师的另一个术语是:
- M& O: a3 S2 H5 k7 LA: Sommelier 侍酒师
, [: |  ^& s4 h* S( y0 ^) X
# P: V( \( Q; x" z+ b30.Molds, yeasts and fungi are examples of a:
0 f; y  P4 S! ]霉菌,酵母菌和真菌是一个神马例子
: o1 J0 r, J7 @  t: _* M5 ]* OA:Biological hazard 生物危害
' ~2 a4 `; I' J, b! o' q, v3 b$ |7 x) d. d$ _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& e6 d  T$ k6 B' C2 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 b  g6 c: p7 \+ kA:40° and 140°F (4–60°C)     4-60度$ n) _, e: y, l# g1 z2 O- K: {
# O( _0 V; l4 ^3 h9 E/ g
32.All bacteria need the following for survival:& _( G( B" z+ W; u3 V; h/ m$ Q
所有细菌生存需要以下哪些内容:
& o, |( K. o/ _( X1 w* eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 S$ K' l3 a0 l

, `+ S* a  p3 L' E/ l- v) k33.Which of the following correctly represent critical control points in a HACCP system?
  v1 K1 g6 O4 O; |以下哪项正确表示了HACCP体系的关键控制点?8 u% }# A5 h3 E. q- i/ _" |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & B) D5 k7 R6 s/ a
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- t% A* u0 c; H9 c  E7 }7 P& e5 O. i: a: N4 }  {; X
34.Which of the following is not an example of a carbohydrate?
* h3 m5 l# K) j7 l* k下列哪一个不是碳水化合物的例子?
: v' L6 N. e9 C/ B5 d  _7 cA:Essential nutrients 必需的营养物质" W' d# Z4 k7 j  }3 x: Q; ~
5 a' P' R  Z0 ~& q
35.The process by which a liquid fat is made solid is called:  T# b2 D& K4 W
液体脂肪做成固体这个过程叫什么6 x' e7 {- f. F$ v
A:Hydrogenation  氢化
) ?  k' q! s& e5 k" s
1 ?: f6 r9 h# f+ y- J! T36.Which of the following is not an example of a fat substitute?. t7 q- `4 C5 ~' w6 c
下列哪项不是脂肪替代品的一个例子7 r) }; c, _* r4 B1 F- m# S
A:Acesulfame K  安赛蜜K表$ A) a. L  @) z2 ?) `

9 J4 d' P! S, Z7 w( I37.Health Canada requires that a product labelled "fat free" contain:
- o  B) ~; y* R5 R. ?+ |加拿大卫生部要求的产品标有“不含脂肪“包括:2 d! q: V$ s+ o; `! B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% p+ r8 t7 `2 M: H; O; }2 |

6 X) y* o2 d% C, w6 }$ l38.Which of the following is not a problem associated with converting recipes?
. C9 Q0 I& f6 V7 ]8 b: V下列哪项是不相关联的转换配方问题?( @7 m% h1 G( ]8 F2 B
A:Unit cost 单位成本
" R$ R$ L) V: j# J* [  v& v
5 e/ L5 T# }4 m39.The condition or cost of an item as it is purchased from the supplier is called:
3 X$ w# v& v0 c% m' W从供应商采购的物品的品质或成本叫什么
8 `/ [  u( A0 h0 FA:As-purchased cost 购买的费用
9 H  ~$ x$ v- ^3 S5 M5 }
9 c0 g: g  U9 s1 K6 F: W+ l2 j8 J40.The amount of stock necessary to cover operating needs between deliveries is known as:. x# w. F1 I( a
在新货到来之前用于日常所求的必要库存量叫什么
7 y: e& X, n9 j; n3 y9 l  jA:Parstock 基本日常最低库存- @9 z- `' H) A2 H9 x# F, W
" ~! K7 |1 O, N4 _* X
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 s6 H9 A% v! }下面那个缩写是用来表明正常库存流程?0 g4 u. G& y3 W" O! X( D1 }4 C
A:FIFO=FIRST IN FIRST OUT 先进先出
0 |: p% H$ o' n  j; i" ~) J( T2 x; k9 a3 K+ W
42.Which of the following knives is used to turn vegetables?- P2 n6 P0 x  C$ Q# A: A3 m1 a7 i
下面的那把刀是用来打开蔬菜吗?
  J8 W. F) G5 i7 X7 U" G. y4 h  K6 kA:Bird's beak knife   鸟嘴刀
  ]% D" B- c" L/ m, ~+ W% Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 u% u/ E( r" J' Y5 G7 ~! z4 R, Y+ E8 D9 B. [
43.What is an instant-read thermometer best used for?, U; j9 z" G% t: n
即时读温度计最好用于那方面?* q/ d5 {# ?+ W# w; e+ k+ J+ ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 s1 I; J' d9 C6 e8 Q1 X' X9 T$ Z
8 Y# M% D- e! Q" R" i  G2 K  Y, o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% `6 n2 l- d* }0 t" g" @4 y6 [: U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 e; K$ P5 \) Z# W, H  PA:Cast iron 铸铁9 i2 P0 p0 A5 S7 {: z

2 f% H7 y$ }3 N2 _9 r) A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: S- X/ N3 Q  F; f; j
哪件装备下面有一个可移动的碗和一个S形叶片?4 X6 N7 a; k1 Q) S; [" N
A:Food processor 食品加工机
$ A2 k2 |% p# u& J' v' _http://www.google.com.hk/search? ... iw=1263&bih=5721 t6 V1 C+ c6 f

; l9 N* d5 Y+ j9 j0 v6 T/ ?46.Which of the following is not a rule for knife safety?
; B2 H, B+ x8 o6 U  Y: ^5 T+ I下列哪项不是用刀的安全规则?
% p. ?2 f8 P/ p9 y& S; ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 n8 F* {: U3 v- C: ]
: u( v) Z' L0 e7 I; H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 t. [" G' f8 L0 x3 k) h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 n% Y/ ?  t% s- R
A:RondellES
7 _/ t& |* Y* Q' ~' b2 k; j/ @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 i" e. y* Z" ~, m' h& V3 L5 L, T

0 c+ u8 p( d) ^1 L48.Which of the following is a diced cut used to garnish soups?
; r/ v8 m" x0 R: K9 q下列哪项是切成小方块用于汤的装饰?9 |) f5 S6 U% H) u1 D  ^4 E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 j; S* ?$ F- ~5 ?' l. ^$ D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: [$ ]6 n7 z, [; |7 X1 z9 s4 m
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!!——
$ ^$ v6 j0 }/ j. ~7 C# LA:Gaufrette & {" ?) b* L+ d1 t* [5 E5 c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  k$ |- k/ W% E0 ^+ h6 i6 }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& [% r5 ]$ }# ]4 R0 O9 C" B
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# h6 ?$ S: a6 ~- x; Z

/ w0 v% p3 a* f- e, I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- _; h5 ?4 w" b  b; J
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)
7 b$ r4 S9 R9 g3 \) j1 tA:Cilantro 胡荽叶 香菜
7 L, V# [! q2 {" F. m  khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 j* m( g6 E* Y6 L5 _) B
* n* |% t9 _  {. v60.Allspice is made from:' a0 P/ b, J! g# B
多香果,  多香果香料是什么
; h, f9 v8 T! D( I" c$ U/ Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) k5 }! \, R5 v1 Q
A:A dried berry 干浆果7 P8 B3 F$ b3 E

! H( V+ M3 o! [6 |4 ?61.Which of the following are used to make a sachet d'épices?
9 M8 i$ q5 K9 h/ A4 F3 l下列哪些是用来做香包德épices?5 S2 f, E9 t$ I: Y) K) ?
http://www.sachetcatering.com/
! k6 S; i1 ^0 o* NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 O+ U, B% |% F4 w/ B* f# Z, B2 J( M) O% g  @) ^  ?% U
62.Which of the following condiments are not soy based?
" m. L/ e; {' l- W$ r6 r* m. a. n% `下列哪项不是酱油调味品的?
! c0 e7 u/ w2 c! p3 cA:Wasabi 日本辣根4 n7 L1 C  k1 y2 D5 k
0 g* \* r6 r6 \0 J% a. g; D) G
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 x: s5 A  Y+ |
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 X, @  L+ w0 I0 t* gA:Pasteurization  巴氏杀菌, z  a; l% y; ^- U; p8 E
' K' `2 r, j! E" t1 l% F# e
64.Which of the following steps is not the correct procedure for whipping egg whites?7 c$ Y" \( D* T# ~/ Y
下列哪个步骤是不是正确的蛋清搅打程序?
" p) b3 c" d$ |; ~9 pA:Allow to rest before use. 允许休息后方可使用。$ K8 p# r. C3 |) C% K
. n& E8 V1 ], i! X- ^6 Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:% r$ [+ Q+ k& Z( r8 f# y6 m
A:56g and 63g 56克和63克
& c* p1 j7 K% v2 g! m$ L! m; h( r% Q5 d; }" @1 e
66.Evaporated milk is a concentrated milk that is produced by removing3 @6 n6 K7 r( m: o) o
炼乳是一种浓缩牛奶 是去除什么做的+ Q0 w; q% L. x
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:
& R4 }0 h& m5 o6 F8 [" Y一种烹饪方法,通过转移液体或气体是:- _9 m4 d1 V! k( f) u, }  c
A:Convection 对流0 k6 W% ~! V* q  i' h  M4 n8 y
% w) X# ?7 U7 T! K8 X
68.The cooking of starches is known as  烹调的淀粉被称为3 Y; Y; s( Y! P* D, F
A:Gelatinization 糊化
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6 _" Q+ S  t( T; I* J: r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 i0 U4 }2 _: o' Q" `A:Braising 烤
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) a) a% x% M, K& m/ R2 l( 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:
0 S3 b% E* O4 a+ aA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 k% |* }7 {' Y
& r. X: E2 H) W- L
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
+ ]9 W: t2 X- @  PA:Fumet 原汁$ c0 x3 O) @' y) p% d  e

, t: x) u; C/ z4 s4 }) y" N72.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- C7 L& R) a5 [; Y; [% ]) K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: c- k1 O5 P4 [; U% [: f- a
  h+ A+ s0 x8 P6 d
73.Which of the following is a principle not used in stock making?
! ^5 K( c" B  c下列哪一项不是用于制造高汤(低汤)的原则?
) D3 Z: V0 @3 MA:Start the stock in hot water.开始在热水中操作
6 W; t  a) \8 A1 U1 d# @+ A6 X8 O
/ I% f) K- l4 Z$ f3 F& p7 p) r74.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/ r. J( k$ x1 p/ Z. I) U5 e) I
A:Remouillage 法语熬汤
1 L  a4 K" U: \2 \/ {) Vhttp://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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