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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。
& X5 o: |; U- R" n; f; y  G3 m& N
+ d3 \9 q5 S* Z/ o( N7 V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。7 U; g& \* {: f+ J' r
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# K  G3 U8 G2 \& b$ l% N* P+ v3 S. k
1.Which of the following methods should be used to determine doneness in a New York steak?
) ^% }8 m. O% c% x7 l5 w$ W7 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)
) j1 o1 L8 p* a( U* ~A: pressure touch. 压力触摸
" ^2 q1 j6 \8 {$ T# E; o/ c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* N4 Y& b1 a: L$ E1 h& m0 `# B9 a) N  \
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
9 R) `5 a7 g' c5 gA: acid  食用酸
1 R3 N; C- [% L3.Vegetables are major sources of which of the following nutrients?. Z/ m4 K; g" e# d& b% b9 ]/ m
蔬菜中包含的主要营养有哪些& e1 `: z- O7 ^9 |4 D0 z* ~( i
A:vitamins and minerals. 维生素和矿物质。7 R0 B: j2 [4 e1 x% G* W
4.Cauliflower is commonly served with0 B2 \4 s/ z& e1 N& X
花椰菜(菜花)最常见和那种酱汁搭配
7 |; K/ Z5 i- k2 ~0 o) n/ xA:Mornay sauce. 奶油蛋黄沙司
# e5 F) X; V& m. B. n5 ^2 Z5.Which combinations of products are found in pie dough?" T% X4 ~2 k* _# X) |. @0 @. n
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 j6 n5 F8 y, \3 G+ @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, m; Q7 G& w) N' Z5 B- V
6The French term for mussels is 法国语青口(海红)叫什么, I) m$ n- ]) g! U$ m* a
A:moules.法语青口,海红  N( ]$ z. c: f
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; g+ V6 ]6 U+ q* f! n+ ]
A:faintly fishy. 稍微有点似鱼味
0 v4 {' D" @8 h8 \' \4 c# u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' M# P$ t$ q" B- M1 F
A:2 days. 2天- J  \; \4 B3 z- j; ~% g3 {
9.What are the principle ingredients in ratatouille? % ^2 ?% K$ P- S8 C4 T7 N$ G* h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  p9 `. J! f4 c* a6 g3 V6 HA:Zucchini, eggplant, green peppers, onions and tomatoes
& f' L& g/ M8 o6 J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' y# u$ d* F( e% R& T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ A) l( C( e& X6 i) t4 F
A:cook food in quantities that will be used up within 20 to 30 minutes.; A/ q0 I% X/ K
大批量烹煮食物要在20到30分钟内
5 K, l' T- E3 `11.What person has the authority to issue a Health Permit?
2 ?: p/ w& Z# ^7 N8 e  B! _$ z谁有资格颁发健康证(卫生证)。  x# B/ x2 M" t* L# ]
A:Medical Health Officer.
. h3 B& j4 L1 j& i! L医疗卫生官员。: A8 S* i  K; [1 [
12.For what period of time is the health permit valid?2 J3 @- z$ R7 N* i2 F6 D9 D
健康证的有效时间是多久?
/ _2 y6 }4 k5 }; U" ?A:12 months.12个月% E/ _+ r7 r7 |9 _6 ~1 H* W' ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 [- R. [2 J+ e. c; q, c6 g
在食物和饮料准备区,通风系统换气的标准时什么" s& V9 c' }6 x& J+ \
A:08 times each hour. 每小时8次
/ \2 t% q5 ~6 {: t: a14。The minimum temperature for manual dishwashing in the wash sink is
& B, Z6 q" p+ I9 t" X3 o' l" e手工洗碗,洗碗池的水温最低多少度?$ Q  P2 W. z6 z8 s4 a
A:110 degrees F (43 degrees C). 43度
( z, A( ?5 s8 i- E  O. L7 G- `- }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 G4 V! P+ q& K% u+ N' s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 K9 W# `6 Z* y4 ~/ ]; ~1 NA:180 degrees F (82 degrees C).  82度
4 Q3 A, N4 N3 q( a2 S  ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 E, k6 U6 E% i' G: [  O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); M9 G6 d9 t, k( G4 a  r2 b6 n
A:en papillote.  法语自己理解' [6 }: s. k: I8 a& L9 R
17。Wing or Club is considered a& J5 M" x2 l7 W; f, _
翼和CLUB 被看做是一种...* \# V! d7 S7 T) ^# @
A:Bone- In Cut     带骨切) R5 l3 I2 B2 j, y: L3 d# H9 R0 H
18。New York is considered a   纽约牛扒被看做是一种$ m8 G0 W) l2 I- P  N% Y
A:Boneless Cut     无骨切
6 c5 P- `  A# t8 ]0 Q& k& _19.In general, a court bouillon for freshwater fish will contain
7 U0 P7 @% U. B" \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! }. X  p# e2 j1 E" |1 ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." T  h, n2 G- |! c
和做海水鱼同样数量的调味料和香料
9 G6 a. q! e9 M3 c, y8 B20.Anise is very similar in flavor and appearance to
% ^$ t2 S2 w& A; G$ W八角和下面的那种原料有相同的味道, K' x$ s0 g) {/ a8 U
A:fennel  茴香
& o5 F4 {0 y0 `: g: n4 ?. m: s/ A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 I+ Q! ]4 s) q2 f
下面那种原料更像大葱且有平面的叶子
& Q( s- n4 v: Q; C* jA LEEKS  似蒜葱 (这边人叫京葱)
& G1 Y4 T+ d% w22.Which of the following cutting shapes refers to a small dice
& r1 d8 h/ `0 v, A6 ?下面那种刀切形状指的是很小的粒(末)+ j: b8 A9 i  o# O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ w* z# e2 d; s" U" L4 V
23.Oil is added to the water for boiling pasta in order to
9 x( K% _3 K6 Y6 h) N8 S$ Z& ^向煮沸的pasta (意大利空心粉 )中加油是为了
# E; o& @' w2 Q: W6 TA:prevent the pasta from sticking and to minimize foaming action.( E* R& Z  p5 y9 n; \
防止面条黏合并降低发泡。
4 Y, _* D$ @5 S24.Which pasta dish features pine nuts and basil?
( X3 ?# i# A5 j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" j$ h. M) p- \3 l! J& `7 W
A:Pesto.一种绿色的意大利面酱 * n& L) S) A. `( L; M: @
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?
* w7 a- g. y% D下列哪项是一个春天的蔬菜类似于菠菜?: f; a- q) f/ w7 K7 H& m
A:Sorrel. 酢浆草。
4 L0 f4 m( q) q" O7 uhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:1 [2 T' V4 ?4 ]* a% x
哪位厨师最早带来高水准浮夸的美食
* n" |7 j$ e7 D: b4 B# M  U3 bAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# W  g8 F* i; S5 c! V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" N. p, f  A* w% S# P
A:Cast-iron stoves         壁炉
2 o2 K( p/ }: l8 rhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ T5 s$ Q9 Q) F: v# J* e( M& N% I) e法国术语,用来描述roundsman,或摇摆厨师是:
) H/ a- \+ {# M7 IA:Tournant   图尔南
1 v" ?+ T" }* n/ y1 U- ?; U6 `' X+ @1 @" L. b" `
29.Another term for the wine steward is:
  A( \9 y9 N5 w! W! c) l2 _葡萄酒侍酒师的另一个术语是:
8 c: W9 D; C+ c5 BA: Sommelier 侍酒师6 ^" q& d! B/ ?0 m9 ~0 z/ r
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30.Molds, yeasts and fungi are examples of a:, V- i+ p" A( `9 }1 D
霉菌,酵母菌和真菌是一个神马例子5 l& R4 B4 k- a7 N/ b  V0 t
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) x) {8 d* l$ x) M$ J根据加拿大食品检验局,食品的危险温度区在多少之间:
- T8 H% ]2 O2 x) k2 q! LA:40° and 140°F (4–60°C)     4-60度. o7 {) i, X' b9 \
" }  s3 T7 {& M
32.All bacteria need the following for survival:" c. y7 b( V5 [7 C, Q
所有细菌生存需要以下哪些内容:) C1 [' I& K  x2 w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ ?2 [+ R) ~/ S7 d- m8 w

- l  w. h3 q5 n8 @9 }3 Y33.Which of the following correctly represent critical control points in a HACCP system?
) y( H3 `: |- Z/ s% y以下哪项正确表示了HACCP体系的关键控制点?
8 V- l5 Q' i2 `% E8 C9 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 R/ m- s6 T& ~# [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 ?2 \& {2 J$ P5 J7 d

8 @" q9 U2 E6 E$ I. n/ a/ S34.Which of the following is not an example of a carbohydrate?
; {. S& x* W0 y! l, T9 K下列哪一个不是碳水化合物的例子?
9 Z/ I) f% ^  `0 O% AA:Essential nutrients 必需的营养物质, D( b2 b7 L) O1 Z
: K6 `" R9 Y8 C: I
35.The process by which a liquid fat is made solid is called:8 b! H6 H) K6 S+ ^$ g7 J. \3 @3 k+ a
液体脂肪做成固体这个过程叫什么
4 M- F* S9 E. mA:Hydrogenation  氢化! J: p7 C, h( J# ]

% T8 h" H* @6 m9 n- o5 V36.Which of the following is not an example of a fat substitute?
3 m1 n; Z% ~  v0 Q下列哪项不是脂肪替代品的一个例子! v8 f4 Z) p2 K
A:Acesulfame K  安赛蜜K表: m. K$ s4 E! d: p: W) F0 X* N
0 b0 T3 H& M# [4 U
37.Health Canada requires that a product labelled "fat free" contain:7 ]  A( m  g, F
加拿大卫生部要求的产品标有“不含脂肪“包括:
: }0 |( ^. r  sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ \8 U) l' W; O$ `
# X) `: J: o& h38.Which of the following is not a problem associated with converting recipes?; a  y# \# ?, ~
下列哪项是不相关联的转换配方问题?; S+ O& }4 Y, M% ~) |" N
A:Unit cost 单位成本- ?6 O6 M# B8 V, ?

2 I  Z% K+ \5 I0 X8 a39.The condition or cost of an item as it is purchased from the supplier is called:% O* d0 X& p9 a  M; K
从供应商采购的物品的品质或成本叫什么
5 j* }" W6 U8 E% c) [, X4 K: FA:As-purchased cost 购买的费用/ X- K' [1 }) B0 s7 W8 f8 C

* v9 O, o+ G  W40.The amount of stock necessary to cover operating needs between deliveries is known as:9 B8 _0 e& B' B+ g( F+ g2 w
在新货到来之前用于日常所求的必要库存量叫什么
% S, Q; ~9 v! A' mA:Parstock 基本日常最低库存, X) a& Y3 ]9 L5 n$ r

7 `& b/ r( g. c6 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 O  ?$ V) M; _1 C$ L6 W下面那个缩写是用来表明正常库存流程?% ^3 z; T0 R5 {5 S7 }' L
A:FIFO=FIRST IN FIRST OUT 先进先出
3 T* a, U3 [. D
. ^+ F9 d3 L6 ?; g42.Which of the following knives is used to turn vegetables?$ T& ^" F5 F9 w7 C" Q+ `
下面的那把刀是用来打开蔬菜吗?" p- C5 \4 x! K. r" F
A:Bird's beak knife   鸟嘴刀6 ]0 R0 V. V' R9 C! I* Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 [/ b- }3 E; b) T
5 o" S9 ]  |" c
43.What is an instant-read thermometer best used for?0 @& }: K# O2 @- W; z2 I+ @( H6 Q
即时读温度计最好用于那方面?
$ J2 m0 \" h: c  `3 L3 C& x: ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ G& C( a" H( a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 I0 K( L+ H+ C, R下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 t/ j9 S% q+ h  z2 _7 TA:Cast iron 铸铁: p6 \9 J) t1 ^, {/ z( z7 }% G! g

* ?; G3 F3 J2 d- U$ d  a1 u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% |5 e4 Q9 L/ W/ e+ x+ ^& D
哪件装备下面有一个可移动的碗和一个S形叶片?. w* k) o/ A! Q" W" L
A:Food processor 食品加工机5 g( m/ w! X) x0 m# }: E
http://www.google.com.hk/search? ... iw=1263&bih=572' m) l% s6 a" I

9 @" `! C0 Q; p. H/ l46.Which of the following is not a rule for knife safety?, c+ S  P( q; ]8 s
下列哪项不是用刀的安全规则?' B: v3 D& e! x/ O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  a# l3 b6 ?& v/ `" p( m9 b/ m3 v+ i9 z2 S- I
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; {7 g) B: I( @+ o1 l& p6 w' ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( |3 \. J5 Z: T! P4 Q& c
A:RondellES 7 B3 E/ |# G: c; o: a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, D1 n# w+ g/ v3 T; q# D

. x; y' F0 a4 s7 W48.Which of the following is a diced cut used to garnish soups?9 b3 T+ h* P" j/ O% {; }/ J
下列哪项是切成小方块用于汤的装饰?% d' k$ B' m" o: D: ]* w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 I9 V( T, D, n  E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 C+ S1 }) r4 X2 M4 m& e; B* B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!!——
4 E* K4 R: }+ w, zA:Gaufrette $ S' g' p' W4 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 J9 E/ `" S+ R1 J0 r  ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 l6 z' V# ?* _. C4 UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 o' e& b! q9 D8 }6 ^* x
* O5 E* p) t) o9 ?" M2 E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 o6 K( {5 \" V" D
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)+ i8 W1 D3 J; d% k% V# a' M
A:Cilantro 胡荽叶 香菜
4 W! W: y. i# K8 N/ i7 L8 Q$ uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, F% R# n* p$ ~6 e4 H, i 多香果,  多香果香料是什么) O6 Y/ @0 Z5 G4 j" S- T7 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  D: Q! R! J4 }- r1 D7 M( |# K4 H& yA:A dried berry 干浆果
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2 @+ a) T) E, e. a, C/ {  N61.Which of the following are used to make a sachet d'épices?
7 @1 m: S* h+ s* N0 S. F' T下列哪些是用来做香包德épices?
* Y7 `8 f1 {8 k" z/ n  ~) Ihttp://www.sachetcatering.com/: y3 y! P6 y, N6 {$ R4 \, n0 n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; Q1 v( C2 a- k7 U2 }% k
# b* O, Y2 }) n- O. t( Q  e1 ~2 [
62.Which of the following condiments are not soy based?
  P! J6 s6 ^, e下列哪项不是酱油调味品的?
4 t& R+ W/ E  {A:Wasabi 日本辣根
/ K; h: ~8 u3 I3 Y7 \% c2 S4 q
0 _/ B! J1 \4 \) M7 X5 Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. t; v+ p+ L- c4 M' h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:4 w' }. ^: `5 h0 U* _+ ~# f
A:Pasteurization  巴氏杀菌: T1 S( R+ E6 T3 `! E
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 O" ?# _2 r# h# ]
下列哪个步骤是不是正确的蛋清搅打程序?) {" F: c7 @( v  E* x: o
A:Allow to rest before use. 允许休息后方可使用。' |7 B9 O+ ^! y. @" I6 b$ C0 t* \
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65.The weight of a large egg is between:一个大鸡蛋重量介于:) h4 Z# ~6 n1 h7 Y! [; B+ o9 H5 t
A:56g and 63g 56克和63克
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) q$ c5 y9 o; I66.Evaporated milk is a concentrated milk that is produced by removing
, b  c/ v9 O7 l8 W4 ?/ n' p9 }- d6 j炼乳是一种浓缩牛奶 是去除什么做的; m) @8 q% u" _# n9 H, r% |# V
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:
: }, n2 b2 G; B' Z: S一种烹饪方法,通过转移液体或气体是:4 F' p( _) b, V$ W6 h9 w4 e
A:Convection 对流" w. I* y1 G5 Z0 {
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68.The cooking of starches is known as  烹调的淀粉被称为1 v5 z' s" w9 v
A:Gelatinization 糊化
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' V! L: S" X+ e* O& z6 j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' l, V5 u7 Q* D, x( v
A:Braising 烤
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4 S) |' Y. s0 H6 v& V70.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:
4 j9 E& Z$ J+ O2 `/ rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 N& {+ B% i) n6 v4 G$ }4 J
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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' G0 k& E- E2 F' I3 S% r9 w6 G
A:Fumet 原汁6 v8 [2 o' I/ y) }1 \
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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
! I  j2 D( B, r# @# V. kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- H6 e: M  O* J. p( [0 N
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73.Which of the following is a principle not used in stock making?
& r$ e8 I- D3 @$ j6 a下列哪一项不是用于制造高汤(低汤)的原则?& k( |: o: S6 C' q
A:Start the stock in hot water.开始在热水中操作
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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" N& _$ B: w2 A1 w  W, t4 B8 y
A:Remouillage 法语熬汤
8 ^1 D! U8 @6 c8 h/ x! o4 Khttp://www.haibao.cn/blog/post/176242.htm
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加油!
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