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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。; v( S2 j- v: w
8 s* |$ C/ q( v' C6 q% X
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* }+ m$ T) b# E
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
  y" }' s! v% l) S  [7 B. F+ _  t1.Which of the following methods should be used to determine doneness in a New York steak?7 W; h2 D, ~$ \$ x6 F9 z
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 ~; s5 o+ W' v0 c& [
A: pressure touch. 压力触摸4 P- r5 Q% C- [4 [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  a& {  N2 M4 F$ D- X% W; {1 b
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7 r) u* p! u8 D9 a
A: acid  食用酸
. L1 C; N$ i# f  T, a3.Vegetables are major sources of which of the following nutrients?0 n4 S) R; a! R# @3 y
蔬菜中包含的主要营养有哪些: Z2 k' c, F& K6 O
A:vitamins and minerals. 维生素和矿物质。: N7 P* H8 _- r) v- O7 l( {+ j
4.Cauliflower is commonly served with
9 y' Y. f. s; d7 k' ^, C& x: U' D花椰菜(菜花)最常见和那种酱汁搭配# Y6 C: I% Y# v' f: h
A:Mornay sauce. 奶油蛋黄沙司
  ]. {% x+ ?, a! d: B5.Which combinations of products are found in pie dough?
  a$ ^1 l, z' \( N* V; J2 d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): _$ s: u; l7 a' @6 K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' \+ o7 Q5 A8 E. Q6The French term for mussels is 法国语青口(海红)叫什么
# T# e3 v9 H8 ?' b5 z2 _A:moules.法语青口,海红  ?- w0 d2 c5 `# o9 u0 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- u& W1 D5 ~! ^" }A:faintly fishy. 稍微有点似鱼味" p" w$ G2 z/ c8 |1 P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' ~' C  i8 Z3 L  {A:2 days. 2天
+ O* p4 Z" H- p9.What are the principle ingredients in ratatouille?
- N% ]% ?  `& e1 G% \/ b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% t, Z6 ?$ @7 [# T
A:Zucchini, eggplant, green peppers, onions and tomatoes9 A7 N7 p% H5 g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 [# U7 o5 z. s1 c) E
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& @- T3 I. {- ZA:cook food in quantities that will be used up within 20 to 30 minutes.6 M& ~/ P$ l2 c! y$ [
大批量烹煮食物要在20到30分钟内# d' k5 ^: m4 Z2 z' R* g
11.What person has the authority to issue a Health Permit?
/ w! l0 p9 Q0 T3 ?0 j, b' n' B# W谁有资格颁发健康证(卫生证)。( w( p/ ~, L4 C9 m/ ^
A:Medical Health Officer./ h7 g' u0 {! F# ^
医疗卫生官员。
7 f, Y7 s/ ~# l% n9 d4 B2 W2 G12.For what period of time is the health permit valid?, V2 C4 K2 x* B- @, O
健康证的有效时间是多久?3 ^* [* c$ C) R, O/ L) O2 D
A:12 months.12个月1 V# T+ F: M) ]# V+ U# Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) `) \4 k! a. T: Y7 q& Q1 n1 W在食物和饮料准备区,通风系统换气的标准时什么
! C5 s1 w, H3 i/ ]; Q$ TA:08 times each hour. 每小时8次
  v9 ?& S5 B+ @& V9 ?& q4 X# |14。The minimum temperature for manual dishwashing in the wash sink is
( j; z" S0 q! @4 k手工洗碗,洗碗池的水温最低多少度?. ?; E: K' g' z# I3 x0 w0 |
A:110 degrees F (43 degrees C). 43度
4 c% ^* J% }7 S& _0 ^15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 V$ `8 a9 f& o& f7 b5 U8 ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: i; ^+ D8 j- m- r/ ?
A:180 degrees F (82 degrees C).  82度
) o$ D% j. E4 I, {' }* N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- g+ O1 j" T2 Q- F7 S( M. R
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 R' K6 s6 D" l7 A8 _A:en papillote.  法语自己理解
% h, @' @) |4 i2 h; a& s2 v17。Wing or Club is considered a' A. k8 H' ?9 X; `8 e# s
翼和CLUB 被看做是一种...
) c& Y$ N/ P5 F4 r) u. ?A:Bone- In Cut     带骨切
! a1 K! I9 X- F( O18。New York is considered a   纽约牛扒被看做是一种
3 V; l# d0 L* {, |) }9 \  CA:Boneless Cut     无骨切
( [9 |6 W9 J+ A19.In general, a court bouillon for freshwater fish will contain
1 v; N+ K5 r0 P! c* 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
6 `5 S) k. f9 ?5 ^  C1 N/ k4 u- VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; Y/ i& }6 h, ]" X8 ^和做海水鱼同样数量的调味料和香料$ L" H. d' `1 ?& U9 D
20.Anise is very similar in flavor and appearance to
% o7 ?( Y3 L- ~0 ~* l4 N/ c八角和下面的那种原料有相同的味道
/ |: d) G+ ]9 L  t% X. _A:fennel  茴香  t8 J6 R. I' S+ s  f6 \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: v3 J/ g7 J$ n' c2 Y
下面那种原料更像大葱且有平面的叶子
# x7 M# C1 P8 Z* K* B5 }6 T" MA LEEKS  似蒜葱 (这边人叫京葱)
" r" _+ m2 Q2 w* R1 I) I: y1 d22.Which of the following cutting shapes refers to a small dice! d) u2 Y  p4 @8 W9 q
下面那种刀切形状指的是很小的粒(末)- U, E  @) ]$ d$ K3 C$ k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ s. d7 L. V5 Q' O3 Q5 Q( m$ d23.Oil is added to the water for boiling pasta in order to- R& q7 K' h- \8 R( b
向煮沸的pasta (意大利空心粉 )中加油是为了$ G3 o) V' ]6 ~
A:prevent the pasta from sticking and to minimize foaming action.
8 ]6 Z& }. |1 ^$ U) x# z$ l防止面条黏合并降低发泡。
. o. S+ x( I3 W1 e24.Which pasta dish features pine nuts and basil?
, }7 g# L5 a. L0 f: K2 B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ J( X$ v. }0 ]1 Q+ k0 i
A:Pesto.一种绿色的意大利面酱
6 N6 w: O4 h: }" D: M1 ghttp://www.tianya.cn/techforum/content/96/563836.shtml7 ], n! J; t3 i+ h" |8 V' x

/ n9 R/ ]9 _  s- `# o- ^25.Which of the following is a spring vegetable similar to spinach?: Z: z( l( y2 Q8 u: U: |/ l
下列哪项是一个春天的蔬菜类似于菠菜?
: X+ x1 M5 x4 HA:Sorrel. 酢浆草。
. p$ A# w% p; ehttp://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:3 ]0 l5 p6 |! ?, K( l* n. i
哪位厨师最早带来高水准浮夸的美食7 d+ O* I. h. ]* B: z
AAntonin Carême 人名 安东尼·卡罗美  W7 A0 k& z: f* Y! w* E. M8 B

! q) w+ {- L" \$ s3 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% ]& p! v9 W: [9 o* a# u5 f3 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 。2 S. t: \/ C0 W' M0 h8 A, @: |: b
A:Cast-iron stoves         壁炉( Z* s* j+ C. J1 f6 T
http://www.usstove.com/products.php?id=6
( c$ w. }% |# `* q+ ?1 i9 j' R& {, G) B- ?/ u" C6 d1 T
28.The French term used to describe the roundsman, or swing cook, is:/ w0 z. W# H# J6 K! H% b  r
法国术语,用来描述roundsman,或摇摆厨师是:
4 |3 F' J5 L8 R' qA:Tournant   图尔南
% }+ M" T& [0 x5 c& K8 ]( I9 ~2 h. e$ ?, o) t  U* s
29.Another term for the wine steward is:0 }. k5 c; p/ ?, @
葡萄酒侍酒师的另一个术语是:
/ O( n3 p! q$ _- b0 iA: Sommelier 侍酒师
* V6 N1 g9 v( _
6 b; Z! [# `+ p30.Molds, yeasts and fungi are examples of a:
* d# E  R& B  Q$ W% n霉菌,酵母菌和真菌是一个神马例子
& B  b2 v( W+ @A:Biological hazard 生物危害
& m; S4 _; T. L7 P$ r' i/ L
7 l3 u) O6 q% l2 z( K- Z/ W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 I3 j9 j* H) b7 ]3 W. ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 X( n" i9 h8 K8 Q  `A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
" f5 n% D  T- s) P% l* T+ K6 r所有细菌生存需要以下哪些内容:
. w' A7 D  u5 ~# _2 ?% P$ lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, \+ u: y; J/ n' d- e) F' q& Y
4 H3 \5 Z  r* s8 j
33.Which of the following correctly represent critical control points in a HACCP system?7 c% r$ o7 l4 R/ e1 ~" I
以下哪项正确表示了HACCP体系的关键控制点?) l( F! h2 p6 x+ P$ s3 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : M" r4 g& E5 u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% O) m0 B" n! ~: c" A! Z
" i& |/ Q% a+ ]1 y- z8 o% l( t
34.Which of the following is not an example of a carbohydrate?* |3 l6 Z, ?& C
下列哪一个不是碳水化合物的例子?  B) Q' T( _6 h- i' ^) }
A:Essential nutrients 必需的营养物质  ~" y9 T* k- i! y, `

9 p; i5 {9 j# M  F* l) q+ a35.The process by which a liquid fat is made solid is called:  [: P0 ^. o( \4 E' t* S
液体脂肪做成固体这个过程叫什么
  ^8 n/ c/ Y6 A& EA:Hydrogenation  氢化
6 x: }1 b$ u  l$ k5 W% G" `4 T' y9 b, \5 Q
36.Which of the following is not an example of a fat substitute?# h, G0 e# y5 M- c6 z4 l
下列哪项不是脂肪替代品的一个例子/ r; G  Z6 C0 x5 y! `
A:Acesulfame K  安赛蜜K表% S6 p! Z8 t, n, a* d4 L  E1 F2 a
7 c+ F9 Z; a/ }9 \  h
37.Health Canada requires that a product labelled "fat free" contain:
+ e7 G$ n( _/ G! j7 m- Z加拿大卫生部要求的产品标有“不含脂肪“包括:4 P, `. i; T* y: a7 E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ c  X+ l6 _: D! I" t( @% c8 b* t8 s+ ]: Q/ h( `
38.Which of the following is not a problem associated with converting recipes?
- g2 b* a. p9 e下列哪项是不相关联的转换配方问题?
9 Y" L$ h7 k; Y' q0 WA:Unit cost 单位成本6 p% R7 ?! a$ J) \* i  {
6 m/ G! d* c+ r
39.The condition or cost of an item as it is purchased from the supplier is called:! i% ^2 M) c! r
从供应商采购的物品的品质或成本叫什么
6 D# F; h/ S2 F: s9 u5 rA:As-purchased cost 购买的费用
. [, h, m# R1 V" q- x5 y2 C
! J( Q" [2 ?1 a+ L' a2 U& J40.The amount of stock necessary to cover operating needs between deliveries is known as:
% [9 N* R( |0 E5 Z# x在新货到来之前用于日常所求的必要库存量叫什么, U6 I$ R2 w8 v% j
A:Parstock 基本日常最低库存
* t) c( g4 T& Q7 x/ l6 g
5 k% m' p& o$ @) t  _: m( N& A( G41.Which of the following abbreviations is used to describe the proper rotation of stock?
& I. s7 n* s1 J- z$ a3 k下面那个缩写是用来表明正常库存流程?5 a, H7 \: i' Y; Y% R* P. H' m1 u
A:FIFO=FIRST IN FIRST OUT 先进先出
4 |' O; Y) e# m6 d7 @
/ P- x; @: N% E" {42.Which of the following knives is used to turn vegetables?' A6 D( f0 O) n- g+ N
下面的那把刀是用来打开蔬菜吗?7 U3 j& u$ f7 T6 ?) C! f
A:Bird's beak knife   鸟嘴刀+ N, M3 U/ R7 ]0 S8 M# A2 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 ^  D6 K2 U) |# E
# @1 N2 f1 V. G. S4 @+ l
43.What is an instant-read thermometer best used for?
" e6 ^: c9 E$ N0 b! }$ W5 x+ H即时读温度计最好用于那方面?
) Y! e9 v7 r% A5 O/ `A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 `* }0 n' s" K3 K) O8 w" N8 a! Y% [0 x
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 s: A- J0 {* K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 F2 k+ g  e# ?% DA:Cast iron 铸铁. t% M& @. g& e1 B6 f8 {1 X
$ j5 Z; R  ^  c. d. [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 j% p. ^) S/ d% S) s( H4 S) N. \哪件装备下面有一个可移动的碗和一个S形叶片?9 K& X. I8 _& x- {3 c
A:Food processor 食品加工机
; X. r- B  s" Zhttp://www.google.com.hk/search? ... iw=1263&bih=5725 B8 }. r0 Z) k9 X8 b
  p/ q% q$ ^1 t6 Z2 l+ W' H( _
46.Which of the following is not a rule for knife safety?
0 r, Q8 B# O! \& s4 y) w下列哪项不是用刀的安全规则?
5 T8 Q$ _5 Z1 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- a, z" f# U4 O
9 P" v$ `. F7 q/ ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 I3 b* z. w) k4 V$ m& T$ g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 W+ }+ n. W1 K6 ?$ QA:RondellES 3 I+ b3 `* i, O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 n1 a  h, y9 L3 {( p% N% }
/ d- j8 }' z8 L- U! }; z48.Which of the following is a diced cut used to garnish soups?
) `5 z) S/ l+ D% R2 b下列哪项是切成小方块用于汤的装饰?, h: y; w6 t' \; S8 |* k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" n+ D4 ?5 J$ o+ m* {8 A; r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 O) G6 r1 {) ?: a' K
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!!——
/ T  }  e9 ?! I" d, ]( aA:Gaufrette
1 t8 q' i7 e4 D+ J5 K1 qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ I; o" t; r5 y6 w- N2 D. Y3 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* y) V7 K' }; w/ {, c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  U  ^, ^  ?2 g8 T
4 C8 r9 i4 T* V3 p' S, M4 S
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 n0 r% X2 M7 B% [! 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)
7 @! Z8 I* A$ ?. T4 TA:Cilantro 胡荽叶 香菜0 ^2 C* ~/ y1 f% K6 h$ j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# r" I4 K+ x% }/ a
1 r8 W3 G. m) `9 c: f8 h60.Allspice is made from:/ \0 v# j& i/ ?. p
多香果,  多香果香料是什么7 d4 C4 V8 i8 A6 X$ h- s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' X# Q9 n/ w% S3 yA:A dried berry 干浆果- p5 ?$ [1 x* W, U

5 v; `0 ?3 Z+ R/ o/ E2 n$ l61.Which of the following are used to make a sachet d'épices?
! L* L' t  {' y下列哪些是用来做香包德épices?) D$ u$ a: z- N: ^1 u$ A
http://www.sachetcatering.com/
! u: t5 O8 u( R9 L9 f% \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: X$ _( u* x7 x% s* h! {
6 g3 t; s; l6 j; m62.Which of the following condiments are not soy based?
! ]1 P/ Z2 ]/ V$ n5 z" H下列哪项不是酱油调味品的?
, {$ h* q: h! T" W3 mA:Wasabi 日本辣根  q7 R, O4 E/ B" j

& F. h/ u" g/ W  T! v% [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# \' {* f6 C/ Q
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:( _6 |  D9 s7 [/ C, _
A:Pasteurization  巴氏杀菌) `6 o9 V; [/ ?: E' n& k% Z
% @4 w. b( \8 s9 _
64.Which of the following steps is not the correct procedure for whipping egg whites?7 t, Q9 }( V5 G. ^( N; s
下列哪个步骤是不是正确的蛋清搅打程序?  `3 _0 _4 F0 d. `* e
A:Allow to rest before use. 允许休息后方可使用。( v+ K, X( j/ O- s7 A) }1 f

+ s2 S/ |: [2 }8 V: @# D1 y2 a65.The weight of a large egg is between:一个大鸡蛋重量介于:
! ?' A9 N, Q# ^! o* IA:56g and 63g 56克和63克, M  h- u7 g& N2 B8 d
3 M$ @8 E; J) b
66.Evaporated milk is a concentrated milk that is produced by removing
/ ?1 G! Y) {! g  G6 c- G8 w炼乳是一种浓缩牛奶 是去除什么做的
- o  R3 X- g% w' E4 Q2 G4 ^8 `% PA:60% of the water 60%的水* O# J2 P3 p5 M  E; I

( [3 S7 n; y; V7 Q. C% n/ Y* x3 F67.A method of cooking that transfers heat through a liquid or gas is:, Y3 T8 t$ h& y$ K7 B5 o  G# n
一种烹饪方法,通过转移液体或气体是:
8 {. g5 A4 ^; }) YA:Convection 对流/ m  @/ @: \( n0 C3 N

5 h! |. y) x/ R4 U9 D68.The cooking of starches is known as  烹调的淀粉被称为
* l$ T0 [# L0 D/ ~; \A:Gelatinization 糊化3 b& K# y2 ?9 V& \3 m/ I

  b% m8 e8 s6 d+ Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( }1 X, p6 |; S6 ?0 P/ ^  DA:Braising 烤& J9 P* Y! F( x

3 s: c# X0 }& u6 J70.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:" J3 {" h" c) l1 C) d9 H$ Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 Y8 E4 d+ \( T
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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
5 D) w# X" v3 J' g  O0 fA:Fumet 原汁% l1 q' {( O% d; s' c  C

. X$ ?  C% J, o# E5 u! H7 ?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7 N  Y$ L0 m/ o3 u+ c: L
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?
0 e" a  u0 \0 G. m1 }& s+ o* E下列哪一项不是用于制造高汤(低汤)的原则?$ G  M0 P* B3 H$ S
A:Start the stock in hot water.开始在热水中操作3 z' _5 r0 D1 y+ s4 I  v

7 d/ a  |9 N2 n% P, ?* g74.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
5 b- n0 W+ l% ^5 OA:Remouillage 法语熬汤
# G4 T2 a# Q: Chttp://www.haibao.cn/blog/post/176242.htm
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