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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 r1 N$ z6 c# ?7 H* Q2 s4 l$ Q
  ?" [' l! |9 E7 C7 C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。
( b2 e% C. F; ^7 j! D# {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
, q* A6 ?% m: g  a9 X* W: z' e1.Which of the following methods should be used to determine doneness in a New York steak?
* j4 @. e# ~0 k8 Y# L% j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)  i: t* l1 H7 B' o
A: pressure touch. 压力触摸2 t( U' i/ t# E: R# U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. @) t1 ~& u7 W" k; ~% a' c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/ Y" w# w( y5 E5 H4 q
A: acid  食用酸/ H- C3 N; }$ K' U/ `9 e$ t. Z
3.Vegetables are major sources of which of the following nutrients?( n( W$ B; N- }8 V; G1 K+ c
蔬菜中包含的主要营养有哪些
4 h$ T3 i$ N4 }/ bA:vitamins and minerals. 维生素和矿物质。/ e9 X9 U/ M$ v3 b
4.Cauliflower is commonly served with
0 Z; f( `2 s! W0 O% K$ A花椰菜(菜花)最常见和那种酱汁搭配
1 r+ \3 `3 L* DA:Mornay sauce. 奶油蛋黄沙司. e$ `* S& @  D' G, j
5.Which combinations of products are found in pie dough?5 u7 s+ x3 q; S3 p' J2 U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( p5 k4 P% A+ I! G# H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 O* g8 Z' N% R2 G* D: t( }6The French term for mussels is 法国语青口(海红)叫什么" o- C" F& G" x( C" K1 R
A:moules.法语青口,海红% P3 {5 p1 y: {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 l" S% H; z% g& X# I- ZA:faintly fishy. 稍微有点似鱼味
: E& N) k& y2 e4 o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 z  T- |( _5 W
A:2 days. 2天
6 U% f, p5 I, g( O* I; G6 g! A9.What are the principle ingredients in ratatouille?
' B. S8 p; N1 W2 E! |0 V( P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  L- }' E! p( A# E$ r$ P4 f4 `
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ J* k$ J1 ^2 T3 `2 l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" @) A8 b; q" `3 B( y1 K- N) U
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% z! j0 U/ C5 z
A:cook food in quantities that will be used up within 20 to 30 minutes.7 O' G2 h! I$ B$ @
大批量烹煮食物要在20到30分钟内
& Y2 N4 Q4 Q4 `# N+ e11.What person has the authority to issue a Health Permit?, d9 Y4 C  l' D
谁有资格颁发健康证(卫生证)。8 m* I( j* X9 y6 X9 O$ w
A:Medical Health Officer.
0 s/ `3 Z2 W' k4 z7 W医疗卫生官员。7 ?  ?1 X5 M5 [% u5 C5 _! O: s6 \
12.For what period of time is the health permit valid?
0 A: t& }* s4 |7 T  }( q  J健康证的有效时间是多久?
* b  D  Q5 _! Z" @& i9 U, ^" V/ UA:12 months.12个月3 t4 R" W$ \# \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 X5 [4 b/ N! u0 D+ v在食物和饮料准备区,通风系统换气的标准时什么' E: R3 u! K4 e# B- d) t5 H
A:08 times each hour. 每小时8次# k( ^4 P' n9 J4 n. o
14。The minimum temperature for manual dishwashing in the wash sink is
" k; k( s( Q8 N5 `5 Z% [手工洗碗,洗碗池的水温最低多少度?
; N3 N$ e4 \3 h7 U4 iA:110 degrees F (43 degrees C). 43度5 m2 j$ O, q5 D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 D3 c  v3 U3 E" ~用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 h& d6 k2 |! U" f. L, b3 E1 }" D9 O, w
A:180 degrees F (82 degrees C).  82度$ |5 W* T# |# s0 r/ r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ o& y0 i$ Y5 ]" v用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" S& o8 F/ A" h8 @: I3 e' {& o+ nA:en papillote.  法语自己理解
5 [5 c. y: W; ~1 ^1 I) n. o17。Wing or Club is considered a* _2 w: J2 G9 |5 q, G' X- B
翼和CLUB 被看做是一种...: F5 k  n4 B' |0 G, P
A:Bone- In Cut     带骨切
8 W/ g4 q7 a  F% Y0 N18。New York is considered a   纽约牛扒被看做是一种
/ T2 j3 s: ?) Q2 D5 d8 G# [A:Boneless Cut     无骨切# y4 s& f' h* `! ?1 ]. k. s
19.In general, a court bouillon for freshwater fish will contain7 K: N2 L: \& J, H( w0 U
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' ?" |" g1 e  ?. \$ V1 t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# ?9 y: F2 N; L* P/ ^
和做海水鱼同样数量的调味料和香料# |; |8 ]; \% @% L* Z5 c
20.Anise is very similar in flavor and appearance to2 S1 i% E2 E( D5 H
八角和下面的那种原料有相同的味道
, d- D4 ~- u: }/ d7 EA:fennel  茴香# W" [7 E, h, C, l; ], F8 w. k! r+ x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: h% }9 r, p4 Q, `! c# n) m下面那种原料更像大葱且有平面的叶子
; ]) C. E7 t0 q$ P( B* j( LA LEEKS  似蒜葱 (这边人叫京葱)2 ?; `) ^7 k+ n* H9 I5 a0 e
22.Which of the following cutting shapes refers to a small dice( z) B& t+ Q7 M4 w1 P4 L, g
下面那种刀切形状指的是很小的粒(末)# q# ~2 u: p0 d/ V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( l; ]: u* r( p
23.Oil is added to the water for boiling pasta in order to
0 |/ a' p  s8 b7 V, e+ ~' A向煮沸的pasta (意大利空心粉 )中加油是为了& \8 g" b, P$ X" v5 K
A:prevent the pasta from sticking and to minimize foaming action.* _% l/ a5 i, B% N* Y  f5 v
防止面条黏合并降低发泡。$ D$ z# y0 X# e4 m
24.Which pasta dish features pine nuts and basil?
1 g% C. L# d: F" p; t下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 _. r+ P+ F  H0 Z+ q! KA:Pesto.一种绿色的意大利面酱 * ~7 ?2 S: E4 W4 t
http://www.tianya.cn/techforum/content/96/563836.shtml; r- y6 v0 n  J5 P) h/ h
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25.Which of the following is a spring vegetable similar to spinach?
) o4 e! L+ }  Y/ m3 z! b& k& t下列哪项是一个春天的蔬菜类似于菠菜?
4 W; V; k' d% N' c6 Y# wA:Sorrel. 酢浆草。
7 J) I- W# ?# \# hhttp://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?
大型搬家
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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:, N4 A' ~2 i9 F, ]9 X! d. ~
哪位厨师最早带来高水准浮夸的美食
, Z  }. }/ l$ B/ R7 a! {+ BAAntonin Carême 人名 安东尼·卡罗美
# m; _$ F0 V& [' O- W
- A, H& {8 Y/ U- f. q  Z( h' X6 I4 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( O' L! S4 o* j4 ^; 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 。
9 P2 u; W/ ~/ u: a8 j; `# c! wA:Cast-iron stoves         壁炉9 m7 c3 u# r* y, G, [/ i9 W
http://www.usstove.com/products.php?id=6
' T: m3 Y7 R7 h3 D. Z6 U0 V2 a1 T2 M- Y' I
28.The French term used to describe the roundsman, or swing cook, is:" H4 y. L  a; x' M: P
法国术语,用来描述roundsman,或摇摆厨师是:
9 p( [8 H# l. f# f" jA:Tournant   图尔南2 f% I* H4 n3 l9 U

1 z4 A  I: Y3 d* Y2 a# Y4 A29.Another term for the wine steward is:. M, ]6 F* g3 B1 Z; a; @) t
葡萄酒侍酒师的另一个术语是:( n/ F9 P! |5 C# p' E
A: Sommelier 侍酒师. D2 ?$ t6 B, }) l0 U* C
$ [/ ~5 ^1 i. Z. X' _* w5 E$ ?
30.Molds, yeasts and fungi are examples of a:1 V. Z9 r. g1 A1 E6 q" t1 D2 l* H! @8 p& W
霉菌,酵母菌和真菌是一个神马例子
5 j; r3 Z) S4 X+ D% ]7 B3 @A:Biological hazard 生物危害
/ o9 f, I* d1 V  E2 F% {0 _+ A( j' X" Q3 E) M
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; z: }; t/ t1 s, s$ b; s( l) S
根据加拿大食品检验局,食品的危险温度区在多少之间:+ l2 ^# u# E# B  ~
A:40° and 140°F (4–60°C)     4-60度
0 W1 y1 E) f5 g
1 x3 P. c$ _$ m6 k1 g" `32.All bacteria need the following for survival:, Z) U, \8 G' F
所有细菌生存需要以下哪些内容:/ |- U5 I4 s1 B, R: H4 E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) A3 S4 J: W- M: ^! S2 p8 q

" J1 c9 }9 I$ M* Y33.Which of the following correctly represent critical control points in a HACCP system?* R# U( w9 ^7 u  M8 r
以下哪项正确表示了HACCP体系的关键控制点?& \/ \" l2 [- _/ B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; ]. B% @2 w* N" v+ W/ k5 X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ q* n; j' a5 W! o) j
; E+ J, P3 a4 V8 d" h- `+ N34.Which of the following is not an example of a carbohydrate?
  c' |+ B$ v; y下列哪一个不是碳水化合物的例子?4 l: U. [0 F& j3 N3 d: l
A:Essential nutrients 必需的营养物质4 m9 N: k; M+ ~

: H4 e8 O/ P9 w1 v: d' V; M6 s* D35.The process by which a liquid fat is made solid is called:
" |9 n; U. r( }# u, J液体脂肪做成固体这个过程叫什么( h; o. u. R- K- b
A:Hydrogenation  氢化3 E4 F1 g9 m4 c

8 p. V% k1 Y- b36.Which of the following is not an example of a fat substitute?
. [& z4 j5 @" i: I! C下列哪项不是脂肪替代品的一个例子
2 {+ I: }7 p5 j+ }A:Acesulfame K  安赛蜜K表! V) }( ?& z) v
. X" d$ J; `, X9 W/ p
37.Health Canada requires that a product labelled "fat free" contain:
5 O" r% {' C+ \加拿大卫生部要求的产品标有“不含脂肪“包括:
' c* I$ C# @+ H( kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: o/ s% c' C  v% J# `

/ X- n) R0 w$ m* R  o  K38.Which of the following is not a problem associated with converting recipes?
( P" m2 [' l4 a7 y. |. l$ V下列哪项是不相关联的转换配方问题?
9 z" s0 `! u  tA:Unit cost 单位成本
8 I- J) @/ Y/ i3 p2 g6 D% H
5 J" p3 b) x3 X8 T) i$ }/ B9 Y39.The condition or cost of an item as it is purchased from the supplier is called:+ D( l) W& ?& K0 u( q
从供应商采购的物品的品质或成本叫什么
; x) z: P1 V0 zA:As-purchased cost 购买的费用1 Q1 a$ y0 A3 P  L0 U

1 G7 v+ g5 j# l5 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
: D$ g5 k& x, N) ]9 D! [9 P  A在新货到来之前用于日常所求的必要库存量叫什么, _( {+ c# z- _; S# H0 q" L! |
A:Parstock 基本日常最低库存
! N. r8 T+ C' c0 v( w
5 k! W( c  {, M$ V$ O. Y41.Which of the following abbreviations is used to describe the proper rotation of stock?$ w4 h' f9 }8 q' a( ]! r
下面那个缩写是用来表明正常库存流程?4 f- U+ @* \" T; W( T
A:FIFO=FIRST IN FIRST OUT 先进先出" K( J; I; T/ Z2 B- v- w
% n& Q7 t: A5 x3 X4 {) a
42.Which of the following knives is used to turn vegetables?' g' c, X9 d5 c& h* I- t
下面的那把刀是用来打开蔬菜吗?
( ^" z% k" K! n6 F+ ~, A$ R" DA:Bird's beak knife   鸟嘴刀
" d# N' _) N% H0 I* d) \0 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! s0 C% `% _6 U  I$ o- m7 U; t4 u
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43.What is an instant-read thermometer best used for?
% q2 W  O' J# J& n% C( Z3 [6 `即时读温度计最好用于那方面?9 Z  n: s# p2 J% J6 v; I( n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  e& d! b# H1 Y- S5 V# Z& v
' T9 I: c9 B( c  R+ }% x+ Y" o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" {8 L  ~: M; A+ V" M1 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
( p( E3 }4 l& ?& e% _" DA:Cast iron 铸铁0 E9 u/ e+ n5 p* _: {& ]  Q% s  `

+ Q& F7 v0 ?: _+ I  @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# h6 a$ K6 k5 B, H; ^7 ~
哪件装备下面有一个可移动的碗和一个S形叶片?
& @: d9 C% F2 d7 G2 SA:Food processor 食品加工机; n5 B- a5 v% e9 N% H  ^" i( Q
http://www.google.com.hk/search? ... iw=1263&bih=572# U& o- V6 m0 C1 l
2 d; I" O, l9 g( S3 n3 r3 v
46.Which of the following is not a rule for knife safety?* S, I2 N" x1 F9 H" I1 r) b
下列哪项不是用刀的安全规则?
" |, {: [+ _. JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, N/ [7 \2 I3 U" S2 }3 O* q6 k8 q
" M& `6 L2 k: q7 C2 \* |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. d# J) v6 Z$ Q& [* z$ r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) ?% r) F* Y+ I0 sA:RondellES ) e" O! y3 _1 [) h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. f2 j% q/ t% [

( W9 d0 `5 T; y# w48.Which of the following is a diced cut used to garnish soups?
3 g$ s% K6 q9 k下列哪项是切成小方块用于汤的装饰?
& p. e: P$ S, s$ Y8 RA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* l* P+ _- |, X- b" E$ E8 n6 w- M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% {7 V) W& e8 [; O$ R: r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!!——0 x- \6 ]+ v. V
A:Gaufrette
; K$ p) D( e) P- A2 K# |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; y9 K, @3 d6 [! s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 l$ u  c2 @2 B$ |7 jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 B% i8 c" F, u4 D

9 D' a7 H  l  i% b3 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 E  S9 S/ o7 u
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)0 s7 M/ ^1 n- e, L
A:Cilantro 胡荽叶 香菜
7 b5 Q* ~" t' E. v) ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
% f- h) C( r/ F9 v! V, t6 t3 F8 j, J 多香果,  多香果香料是什么
% E8 |  |3 R1 f/ Z5 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ G* x" n9 Z$ o) n& c8 {
A:A dried berry 干浆果* a# I  d* s5 N( T. e
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61.Which of the following are used to make a sachet d'épices?0 j4 [, D, z& I% O7 a. V& a, P# _
下列哪些是用来做香包德épices?# C+ }0 {4 H; l4 o. i" n
http://www.sachetcatering.com/
/ @$ S9 x: d, j; A* n; t( x+ a, P  ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 a7 d: A4 h2 a9 S; ]' f# M  n, @3 G+ N7 {* }
62.Which of the following condiments are not soy based?
2 r5 P3 ^$ t$ o7 V7 _下列哪项不是酱油调味品的?
8 ?& @7 Z  z  K! H9 H" g' KA:Wasabi 日本辣根
, R" R" M( @( q9 ]4 R- w1 E
! J& W# v6 M' F! q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. F5 d' x2 A$ _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:1 K8 O: @8 b  F
A:Pasteurization  巴氏杀菌
- N" M8 U5 ~0 ~& q2 w5 W( ]* P" c
64.Which of the following steps is not the correct procedure for whipping egg whites?
  H1 ], L* A' J下列哪个步骤是不是正确的蛋清搅打程序?
* g7 e7 G; \; ?! HA:Allow to rest before use. 允许休息后方可使用。; w; n" l" v/ J8 }# r8 r

" z$ a2 ^3 o' b65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ M! W9 q6 G6 PA:56g and 63g 56克和63克( N5 V* Z0 S, Q6 l! n

! P* f# z7 a/ Y: X66.Evaporated milk is a concentrated milk that is produced by removing; l+ N' R2 F1 ^$ j
炼乳是一种浓缩牛奶 是去除什么做的
" n  b( i8 Z7 I! B9 W, \$ {( B$ ]A:60% of the water 60%的水. V4 j7 i& n; h! h' \# S0 X' p
% ?/ q) \# ~4 P3 m9 H/ k
67.A method of cooking that transfers heat through a liquid or gas is:/ v: T2 O9 x4 Z; x8 Y! f
一种烹饪方法,通过转移液体或气体是:1 |# a6 W( D  v" z3 I6 @
A:Convection 对流/ G! n  ^; `" Z) g; s8 D: C

( C  E( e6 \+ Z# {3 f) I. K68.The cooking of starches is known as  烹调的淀粉被称为
: X7 V4 _( [5 Y& \* k* G4 `A:Gelatinization 糊化
6 K. y% [" N% r. {3 h/ R6 u$ \9 b3 c5 Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( L7 ~6 L) Y4 ~8 |3 _# V9 u, L
A:Braising 烤
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/ ~, v% X/ h, Z* R) m70.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:2 n" f( g/ R7 U9 z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 n0 i; ?$ p' D" k2 ?
8 E8 j4 T# ~5 O+ @1 r4 V3 h71.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
) n' d  R+ j$ y& KA:Fumet 原汁
$ V$ k0 X  t0 E( l% m: u
. G7 W: D2 s1 x1 i0 G- ]7 e72.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 T; N, ]# c6 w  F7 \
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 U) E  k8 K7 [, B2 D+ d2 E3 S+ S8 ], n7 }
73.Which of the following is a principle not used in stock making?
+ H; Z% Q2 L$ V下列哪一项不是用于制造高汤(低汤)的原则?
3 @6 _, H* n( q" n" `/ }: e2 qA:Start the stock in hot water.开始在热水中操作
2 p5 c5 @% D  f& c! }
% |$ ~; v! ]" p0 {5 k* V8 Y74.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 e' f) B  b, I  e9 c  ]A:Remouillage 法语熬汤# u4 A! x; N* s. Q3 J- `7 ^
http://www.haibao.cn/blog/post/176242.htm
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