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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。8 E0 q+ [" y9 W7 v; L. t
. i4 e' u3 w) h% Y6 ?
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。8 [  A, N5 A: [5 P& T* P4 J; v
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% [! ^! p1 u. F; D. \7 ]5 ]
1.Which of the following methods should be used to determine doneness in a New York steak?
" x( J1 ~2 G' q8 H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)" n$ \" B) n3 A! U
A: pressure touch. 压力触摸
( D5 C$ t1 H- j9 X: o0 Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ `+ q# ^$ C% G) H0 N0 i9 F% r, I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
- z0 L. y$ p" m, T. p( `) CA: acid  食用酸
  H  q5 w- K) p& z1 o- `7 Q7 r, K3.Vegetables are major sources of which of the following nutrients?
/ S3 K; J! V, B% s: E蔬菜中包含的主要营养有哪些
5 |; h% I* I/ u  h# ~$ |A:vitamins and minerals. 维生素和矿物质。
" r: B, |1 r4 X  q; r0 G/ C1 `7 @' L4.Cauliflower is commonly served with
: t4 `7 b6 Q. r: ?# ~花椰菜(菜花)最常见和那种酱汁搭配
+ w' ~! B6 D5 k, D" o7 VA:Mornay sauce. 奶油蛋黄沙司) V8 p# j' P+ u% h
5.Which combinations of products are found in pie dough?
8 }) i5 K( ?5 ^2 f7 J下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ [# g7 _9 }* I6 A  p- g3 c. QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 O) L( o3 p- q& [8 z
6The French term for mussels is 法国语青口(海红)叫什么) G- ?" f. w; a
A:moules.法语青口,海红* _5 t' k4 s9 P3 [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% x* f6 b9 _! Y. l; cA:faintly fishy. 稍微有点似鱼味0 O: U7 T$ w& o3 D  C0 ]/ I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 y( w( Q9 S2 \1 Z  e
A:2 days. 2天+ S/ s3 [7 S. j, S. s
9.What are the principle ingredients in ratatouille?
7 Y) |: K" z' Z* f+ G炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# X- F2 }+ C+ d' n' d+ PA:Zucchini, eggplant, green peppers, onions and tomatoes) d" Y6 g$ ~% O9 O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 ?, e0 m: M; w2 F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 N6 Y1 E- F4 Z: zA:cook food in quantities that will be used up within 20 to 30 minutes.
* r+ p4 W3 y- k4 X# O% ]# [) O大批量烹煮食物要在20到30分钟内1 T3 e, T# a" V9 U" A4 z$ p
11.What person has the authority to issue a Health Permit?
, @1 H+ y- l9 l4 c! H+ y$ [5 ^谁有资格颁发健康证(卫生证)。
" p8 Y; q3 f: }A:Medical Health Officer.  F8 n$ Q7 J. T( B4 b* [. Y
医疗卫生官员。
+ I8 }1 D4 ~, M8 q1 }* i12.For what period of time is the health permit valid?: a0 l  y; R% ~8 Q& e
健康证的有效时间是多久?3 a: m) D. ^# Y! v5 }
A:12 months.12个月, k- R  ?/ B5 O! |: }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# y* c+ s" z( D, ?+ ^在食物和饮料准备区,通风系统换气的标准时什么
' G8 {! G5 s7 [  a$ e+ UA:08 times each hour. 每小时8次9 {) n' l+ t/ V+ c0 e
14。The minimum temperature for manual dishwashing in the wash sink is7 r+ E) c3 J5 {, q$ E! ~6 M
手工洗碗,洗碗池的水温最低多少度?
6 W. e0 A( d' D- n# AA:110 degrees F (43 degrees C). 43度5 d* S% D: x* \/ S7 c. V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  x- A6 W7 B: B  V% ]9 ^8 d+ O
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 Q5 d+ {- C3 Y
A:180 degrees F (82 degrees C).  82度+ i% k& s9 f; o, ]3 {
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# P& T" w2 e6 x* l& u$ ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" h5 t7 C2 T$ d" ~$ e' Z
A:en papillote.  法语自己理解
/ S# H8 N! Z4 O3 ]7 `17。Wing or Club is considered a" I. w# {# R( J& p! p8 u2 A. l
翼和CLUB 被看做是一种...
! W, r: f6 ^$ K( HA:Bone- In Cut     带骨切
' M5 V) F5 V% F. s6 W2 f" w. T18。New York is considered a   纽约牛扒被看做是一种
4 C/ H) E' E8 c' G. X6 w% JA:Boneless Cut     无骨切
- ]( p8 z9 g5 O& J; d19.In general, a court bouillon for freshwater fish will contain
# k) @: f$ v0 h& R$ W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
) o7 v4 V4 U) b( J6 VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 m1 y+ @0 e7 P! b2 G+ J
和做海水鱼同样数量的调味料和香料% g9 H) U- p+ q) b% ~+ i% t
20.Anise is very similar in flavor and appearance to$ [' m1 E9 U7 O+ b1 N
八角和下面的那种原料有相同的味道2 T6 l$ x9 C; i, v  w
A:fennel  茴香) s7 T2 d8 n% s2 a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( w$ }2 i3 J* \9 q' M# Y, _+ A
下面那种原料更像大葱且有平面的叶子
( ?( w: p( r' Q  K1 E/ IA LEEKS  似蒜葱 (这边人叫京葱)# N2 v4 V9 w( h5 I1 o& ?: I' G5 A
22.Which of the following cutting shapes refers to a small dice
4 h: z+ w- _1 X* u! v下面那种刀切形状指的是很小的粒(末)1 r" C9 r6 |/ |" Y6 e; k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. y5 `5 m4 d4 R7 k$ z  C% r  B23.Oil is added to the water for boiling pasta in order to+ ^' u) T, q: `2 x, m
向煮沸的pasta (意大利空心粉 )中加油是为了  d, N+ w! R$ p: d! K0 D! t6 i2 `
A:prevent the pasta from sticking and to minimize foaming action.
* }) T: H8 U7 t防止面条黏合并降低发泡。: u1 B) G: z- }7 X2 `
24.Which pasta dish features pine nuts and basil?
- h0 K' M7 d+ I+ A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 Y; e. O5 p9 @3 i1 ]A:Pesto.一种绿色的意大利面酱
5 g( a8 G; k' n& t) h# U* s* J/ thttp://www.tianya.cn/techforum/content/96/563836.shtml
" F/ D  `2 D/ I' U- d4 t7 B+ X. ?% @
25.Which of the following is a spring vegetable similar to spinach?
% a, Z" [7 ^6 `3 g下列哪项是一个春天的蔬菜类似于菠菜?
' w2 o$ N0 m& X0 j8 a3 V& uA:Sorrel. 酢浆草。* D. C' y7 N0 F3 Y
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:
$ J+ I) v5 _$ J5 {0 f8 V+ w哪位厨师最早带来高水准浮夸的美食7 L8 Q/ i% J2 B* F% K  C
AAntonin Carême 人名 安东尼·卡罗美" B2 J  I5 g8 s) ?9 C

: k! C5 q+ G. E/ |/ Y" R9 s7 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 ?0 q% _. W8 Z5 u1 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 。5 d( D3 n* A5 B4 i
A:Cast-iron stoves         壁炉
5 O0 ]( i1 `7 S  ]http://www.usstove.com/products.php?id=68 o3 P7 ]- q6 T% u

: @$ B, z1 J" d6 n8 L$ A28.The French term used to describe the roundsman, or swing cook, is:2 ~  o2 ^1 T5 `. y: k2 L& b
法国术语,用来描述roundsman,或摇摆厨师是:0 O/ N4 A% B& H( L0 [
A:Tournant   图尔南7 N* H! a0 x" j

# s+ a5 s) B* F3 S3 g# T29.Another term for the wine steward is:
9 s2 w( e1 A7 C7 r& T葡萄酒侍酒师的另一个术语是:
0 l6 ^2 m) h9 ?: Q& q5 K2 ZA: Sommelier 侍酒师
/ r) ^) p8 `$ }+ k: c# u- U0 N, k
30.Molds, yeasts and fungi are examples of a:
, M1 Z1 k7 x9 F" ?, F霉菌,酵母菌和真菌是一个神马例子. F( h6 l. Y- @3 C4 b! {: H
A:Biological hazard 生物危害' Y, J3 m2 f  q5 J) ?2 _- [, V

1 N2 {6 o- m9 k( [9 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, }  u- Y, \( N- Y根据加拿大食品检验局,食品的危险温度区在多少之间:" Z& W8 K$ U, n0 t( b
A:40° and 140°F (4–60°C)     4-60度6 J5 k1 e- M# ]: U
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32.All bacteria need the following for survival:
2 h; h( j9 c6 W" s5 E) Z$ Y所有细菌生存需要以下哪些内容:
8 a+ u, m: [6 B# L# {1 EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. ]8 U# b1 ?* V! N* T, x

3 T& v9 b9 {8 [8 Q7 M/ n3 K+ @33.Which of the following correctly represent critical control points in a HACCP system?/ d: H! _) w8 O: K3 f( ~/ F
以下哪项正确表示了HACCP体系的关键控制点?
# o+ b, G& [6 K+ q% ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. O" p. M: k$ ?" e! D2 ^) m9 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热& U9 K! `. V, x: d9 y

' V4 W* f* t$ y% j+ ~34.Which of the following is not an example of a carbohydrate?
/ z% t# C8 y3 V1 t: s下列哪一个不是碳水化合物的例子?, P# B- g* C( l
A:Essential nutrients 必需的营养物质
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8 I8 S6 M% P! ~3 q35.The process by which a liquid fat is made solid is called:
. X" y5 R# z- N3 _液体脂肪做成固体这个过程叫什么
% q3 q# b0 L+ A& U+ ]$ n3 \A:Hydrogenation  氢化" D- F! D8 q' i% E: S$ o" x

  k: L% F) w* D; e/ W36.Which of the following is not an example of a fat substitute?& R4 ]  p! j# n  s: }8 |/ P' F
下列哪项不是脂肪替代品的一个例子
6 k8 J8 O0 j1 k/ ?4 ~A:Acesulfame K  安赛蜜K表: d( @) t9 F% v  X  g

& `$ o3 y+ C. R' t, T5 b37.Health Canada requires that a product labelled "fat free" contain:: U3 ^2 O1 X& u! z' c3 s
加拿大卫生部要求的产品标有“不含脂肪“包括:" W. j3 k1 R$ i& M/ {
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 K1 F2 m! |# J: l: q/ s* k' v/ Z
3 g1 F3 f/ i, k- P' r6 J38.Which of the following is not a problem associated with converting recipes?
! v1 [, C8 U+ f: }下列哪项是不相关联的转换配方问题?" X4 m# u/ y2 i2 f( l
A:Unit cost 单位成本
* p! ^: e2 Y; q4 r/ `& z* D" f) f, s( p
39.The condition or cost of an item as it is purchased from the supplier is called:
6 \  y. F( X$ {( D从供应商采购的物品的品质或成本叫什么/ t5 @6 c, x5 b1 Z0 J# A: `8 g8 A
A:As-purchased cost 购买的费用
5 y% G8 O1 [8 ?! M6 M* p. F
$ k* i  W5 b# ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
) G" h; a; P8 ^7 e在新货到来之前用于日常所求的必要库存量叫什么" K; [7 N# q: b& X
A:Parstock 基本日常最低库存
  X( y) k0 b- Z6 U' k" D$ Z% f" E% h" C- A
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 u1 Z9 x, `# a& c& U+ K: ^- n# t
下面那个缩写是用来表明正常库存流程?  V/ S+ z* v6 }) E
A:FIFO=FIRST IN FIRST OUT 先进先出- K( a4 R2 M/ t- Z2 o
' J# s' N1 W7 z; ^* _8 ]- G( u
42.Which of the following knives is used to turn vegetables?
3 c9 [% g# \' O下面的那把刀是用来打开蔬菜吗?# w: T( n) w) r8 U7 O. p
A:Bird's beak knife   鸟嘴刀
: [, }( b$ Z7 F4 j" j/ v+ ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, T% S3 r0 ?, z' |
/ }3 V# Q6 u& v8 M43.What is an instant-read thermometer best used for?
* y. }& C, @, H/ X即时读温度计最好用于那方面?5 V1 e% H! n; q  @6 R1 a' k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ W6 |" k7 w+ q# b. V$ s$ |/ l9 V( l2 A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, [) m! t/ N' A  M- J
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 ^: }) A8 Q( E# q/ f( m% sA:Cast iron 铸铁0 B( c( H4 _7 t  K7 g" v
  s% o- Q/ b6 h; u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; e  }/ i) g  g: ^, b5 R8 w
哪件装备下面有一个可移动的碗和一个S形叶片?
+ [- @+ g" w, F# G0 X) b; ?A:Food processor 食品加工机0 m' ~% i  g9 E6 O1 q5 x
http://www.google.com.hk/search? ... iw=1263&bih=572; x$ ~9 k3 |9 k1 L& G/ j
# ~. l) @$ n1 F8 K; z  d
46.Which of the following is not a rule for knife safety?. j; c( ^, B% X
下列哪项不是用刀的安全规则?# e0 b% c  `5 V* r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 T/ w+ n$ ^& M9 K9 p/ ?# w
; q3 E: o! b& y( G4 n6 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& u' K* d# d: z" N5 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 s3 m2 C/ V0 x
A:RondellES
9 q4 H4 i9 t/ yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 X/ [6 G% M9 \' I' K6 h
6 O5 k% X) C, }  r6 W) _9 M48.Which of the following is a diced cut used to garnish soups?3 J# I" g: D2 m  f
下列哪项是切成小方块用于汤的装饰?; e. N& y: H1 l$ h5 f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 ^. a' q* q5 @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- ^: L( o2 z; O: V0 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!!——( V, N! e. v* {  r1 W
A:Gaufrette * ~" m' _  e6 b6 u4 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 p7 w+ O- I5 a1 `5 y* I( h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 l2 M) O8 H# bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! B) t( T; O" |# S' d6 [. M5 a8 j6 K" Y' ?- m( ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' D/ b3 H! A% ?
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)
' T5 a+ |: h" l8 X  M- uA:Cilantro 胡荽叶 香菜
3 v# v3 y6 J7 Z8 B' Q2 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 d% ~5 S9 m% j8 ?* O8 Z

9 s' F% C, L( x. e% }$ m60.Allspice is made from:3 e% m/ c9 o& t
多香果,  多香果香料是什么! \: \4 `6 S  E: i  O) {& k2 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 ^* ~; E# h2 v; L" j
A:A dried berry 干浆果- l' ]1 Z7 n  u& M1 _8 L. e

  @; T% O2 y  o/ ^# @8 G61.Which of the following are used to make a sachet d'épices?+ g3 U0 G2 m2 \! j) X2 s
下列哪些是用来做香包德épices?
& A6 `& y  D+ Ihttp://www.sachetcatering.com/, B# b4 o" t) V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 q+ f+ f$ z: h! d$ `" \
6 W- j2 v+ o( }62.Which of the following condiments are not soy based?
+ b9 \2 I1 e' y) }下列哪项不是酱油调味品的?
$ Y6 ]- A% [+ v! gA:Wasabi 日本辣根
% V+ J2 q$ [  q+ a- o/ R. Q
4 T" n* O9 Z4 x# G2 |7 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' W* R4 b' @8 }3 g1 Q2 R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:* c$ }4 d+ x' ^3 i) D# _
A:Pasteurization  巴氏杀菌
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  |) i* E  f) y- P' {- g64.Which of the following steps is not the correct procedure for whipping egg whites?
: Y7 v4 i$ U! ?$ ]2 D! ]6 f下列哪个步骤是不是正确的蛋清搅打程序?
7 U2 u. K0 @( O# mA:Allow to rest before use. 允许休息后方可使用。
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' h# U! |# r; R" _& Y. `5 @65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 [3 [3 D) z" Q/ `7 a" G) d9 s' CA:56g and 63g 56克和63克
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5 F; q* U/ p. u6 h8 w66.Evaporated milk is a concentrated milk that is produced by removing! L2 @3 N' G4 g! t! r
炼乳是一种浓缩牛奶 是去除什么做的
- f2 C* Z- R8 _5 [/ |- PA:60% of the water 60%的水
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' y( J. C# v1 k6 {6 {67.A method of cooking that transfers heat through a liquid or gas is:
- d8 l7 ?6 c6 o4 ]% C' u0 w. T一种烹饪方法,通过转移液体或气体是:
& B- l0 q$ ~6 Q' m7 q, tA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为1 ^) m) e7 Z3 V: _
A:Gelatinization 糊化/ r( E. M$ x% O/ p+ Z( y) b

! p! J5 ?# a+ [5 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ s9 K. u# G/ q$ }! q/ F
A:Braising 烤8 z8 F! G8 }/ A, o. `) S
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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:
, J9 T6 |( ?; b- O$ M& CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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* w5 b$ g. W+ m/ ^( P( G4 c9 B71.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) q' s/ E4 j! S8 r: |
A:Fumet 原汁
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3 [  e" M; |$ ?, c" T* j6 C5 Y72.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; ~! S3 |# Z5 I& Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 a2 ^% |! n, ^, ^9 [

( H; [1 {6 \% J73.Which of the following is a principle not used in stock making?
& e' A6 E4 \& X* {' d) e- M- g3 u; l下列哪一项不是用于制造高汤(低汤)的原则?9 O. a+ e, K6 @! ]
A:Start the stock in hot water.开始在热水中操作
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5 p+ n$ c* y( X0 T8 t( h74.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
. [0 u' H" m2 {4 v) T$ W, AA:Remouillage 法语熬汤
, s( x9 k! D( q% Zhttp://www.haibao.cn/blog/post/176242.htm
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