埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9608|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。) `9 I  \* C3 F) {
2 V" f& K0 [% N" k
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 w1 K; [$ U7 a" J2 f3 F! O另外,我还会找一些资料方便大家学习。
理袁律师事务所
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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& i# P5 z  ]3 Q( b
1.Which of the following methods should be used to determine doneness in a New York steak?2 k$ g0 m+ ~3 s- y. ~$ `1 O
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)+ ]9 _! B! O- q# S- U- l
A: pressure touch. 压力触摸# x, k# Y, c/ t' I* y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. u; q( T% |% z' o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 @" R+ G+ v+ X8 `: iA: acid  食用酸
) C) r8 S* E. k* a/ i7 u3.Vegetables are major sources of which of the following nutrients?# S( j2 P) C' v# Z  V
蔬菜中包含的主要营养有哪些" ]$ I! k" \( j" d- L1 @9 M
A:vitamins and minerals. 维生素和矿物质。* G; {; m5 B) R8 z0 m5 }3 K8 G- C
4.Cauliflower is commonly served with) |" t: T- z' k
花椰菜(菜花)最常见和那种酱汁搭配) `4 S6 z. o) @4 s
A:Mornay sauce. 奶油蛋黄沙司* l' X: X; n) Y( j  {) f
5.Which combinations of products are found in pie dough?' Q5 D7 }: C$ b4 _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* v2 G/ R: h/ v& ?# W3 I1 Z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 D' {* S  {9 G& \
6The French term for mussels is 法国语青口(海红)叫什么
! F0 g1 n/ Z& G' ~" u; n8 N& O: TA:moules.法语青口,海红4 z3 f" U6 ]6 S) e9 M  h: S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 e/ [* _& o6 z1 F% s: wA:faintly fishy. 稍微有点似鱼味0 F  A) u+ y$ z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* I  @! Y1 N& K1 F
A:2 days. 2天+ R9 p' ]. b7 J+ I2 V2 H8 K
9.What are the principle ingredients in ratatouille? 4 H$ @3 N0 q; c  w7 C$ j3 t- W) r& |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 r) J, }, o7 v" t) |+ QA:Zucchini, eggplant, green peppers, onions and tomatoes
8 |. {) i. Z: S$ Y0 ]西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* ~% Q: M" g6 C9 M# k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& v" Q" y" n) T8 v9 [7 n+ s# V
A:cook food in quantities that will be used up within 20 to 30 minutes.  L% c4 b. t. n8 q+ }) N
大批量烹煮食物要在20到30分钟内2 A7 y3 l  V' C: P  w
11.What person has the authority to issue a Health Permit?
' S( ^/ I5 ^0 K, j+ K% R" k( f谁有资格颁发健康证(卫生证)。
0 j2 m& l8 }: \A:Medical Health Officer.
; I- _% z1 T* u7 A医疗卫生官员。
9 S; l7 U  _- f4 Y2 n12.For what period of time is the health permit valid?
1 J) I* i" E1 b- z2 i  i9 c  P健康证的有效时间是多久?
5 }& c8 v, r2 F5 z5 G  DA:12 months.12个月, ?3 k+ N8 z1 I& T! m$ L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! [# t* _) z8 Y  B, w6 }在食物和饮料准备区,通风系统换气的标准时什么
1 I" L( m3 J+ _5 g5 M; SA:08 times each hour. 每小时8次+ F: ?# e8 k5 ~/ b9 Z
14。The minimum temperature for manual dishwashing in the wash sink is
( g4 k+ F( N. U& j2 j手工洗碗,洗碗池的水温最低多少度?
8 _# Z& w9 y+ Q  _3 cA:110 degrees F (43 degrees C). 43度
6 O6 a) c* b$ c& m) o: B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 Z% F! P( Q2 k, Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 Q6 _  W( @& e
A:180 degrees F (82 degrees C).  82度
" ^1 n4 U" I2 T% s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 b3 l$ W, d8 H0 h" E" L, |" X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 d; {, \, A0 T+ K. \6 O- E/ PA:en papillote.  法语自己理解
7 m) \  P: |0 m% G" P% a17。Wing or Club is considered a5 a* X4 ]6 l; w+ l
翼和CLUB 被看做是一种...1 J* z9 |; |7 R, i: q0 X$ d3 j
A:Bone- In Cut     带骨切# ^1 U8 B- x. b7 V0 V2 W5 K/ V
18。New York is considered a   纽约牛扒被看做是一种
# v2 c) e2 H1 lA:Boneless Cut     无骨切* n+ O4 l% @6 n' \
19.In general, a court bouillon for freshwater fish will contain
9 U& R4 {2 F; z1 W8 g) K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* V, R- T: v; O4 s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., x9 _9 {+ P8 @4 X* f# p( M, O
和做海水鱼同样数量的调味料和香料
8 g, W2 {; b: o  _1 [0 [+ d1 P4 I20.Anise is very similar in flavor and appearance to
8 g: r* N5 L% {0 e* n5 {八角和下面的那种原料有相同的味道) M( {+ S$ c7 u1 M! X$ u7 W6 t
A:fennel  茴香
1 x9 b# U; f- w' X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: K- A7 D$ I: u0 F  t
下面那种原料更像大葱且有平面的叶子( W2 B3 i8 q! e, u7 J
A LEEKS  似蒜葱 (这边人叫京葱)
& ], H, e+ s4 Z, V8 e9 n22.Which of the following cutting shapes refers to a small dice# ^0 A# k: f) X4 F
下面那种刀切形状指的是很小的粒(末)
0 n. {9 Z  y/ QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' w5 _+ `+ }4 d; _23.Oil is added to the water for boiling pasta in order to2 `+ i; i' A0 m0 }' s* g
向煮沸的pasta (意大利空心粉 )中加油是为了
4 b- p" a9 c9 t  kA:prevent the pasta from sticking and to minimize foaming action.
; E8 C9 i8 r) c$ C9 m5 W防止面条黏合并降低发泡。7 u5 \3 Q$ V4 \/ f0 t  ?
24.Which pasta dish features pine nuts and basil?
! a9 e* Y2 ?6 X3 u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( s5 h* s$ C/ y7 k+ k( S7 G
A:Pesto.一种绿色的意大利面酱
: Y  A; b, Y3 h0 j0 M& b# jhttp://www.tianya.cn/techforum/content/96/563836.shtml
6 j9 d5 u" x+ B7 Z0 o9 x1 L9 ^
% I' Y! n' U/ O3 ^25.Which of the following is a spring vegetable similar to spinach?
+ U5 s2 T) l# y+ [7 N- ]/ l下列哪项是一个春天的蔬菜类似于菠菜?
0 _4 _9 [4 O- r! iA:Sorrel. 酢浆草。* b0 _) J  [# U% ~* `" h
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:/ x  R+ H+ I" k! a+ ]
哪位厨师最早带来高水准浮夸的美食, V6 F4 [5 X$ C5 S$ g
AAntonin Carême 人名 安东尼·卡罗美4 P* ]! w2 |1 v$ Q7 f. s" J& j

8 V  w# g! E8 w7 s2 h) c  N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 _5 O# q7 [; y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, v3 m8 T7 e3 H' G% J
A:Cast-iron stoves         壁炉
4 y2 V# q7 c  l) ~# Y  hhttp://www.usstove.com/products.php?id=6% U) S5 V5 Z$ a+ l2 G
0 `; @( Z8 B" ]" _7 z
28.The French term used to describe the roundsman, or swing cook, is:
% P: r+ X8 ^& A# E$ Q0 v, H! @' r法国术语,用来描述roundsman,或摇摆厨师是:
+ e; s3 Y  k4 L$ RA:Tournant   图尔南! t1 k0 [# e1 p, _$ M
& k0 W8 q) V5 a+ q2 k
29.Another term for the wine steward is:
. X8 k+ h/ p, B* Q葡萄酒侍酒师的另一个术语是:
& z  M3 J2 I& S( P9 d! k/ P5 HA: Sommelier 侍酒师! ~6 F/ i2 B/ G3 }$ U0 g: c
) J: h+ H/ N2 W4 k
30.Molds, yeasts and fungi are examples of a:
5 ?# }8 [" e7 q霉菌,酵母菌和真菌是一个神马例子
& W! e- q5 b( ^- r2 p, ^/ MA:Biological hazard 生物危害# O/ B$ i7 Q; a: Z4 n
- ~, C# F' x; t. D; w9 U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# x9 f- g, \$ v, q根据加拿大食品检验局,食品的危险温度区在多少之间:
7 `" W6 ?' V& t6 \  QA:40° and 140°F (4–60°C)     4-60度
# C* G4 v! m* C- A' u6 {# q
) Z; e! D+ N; R: V( r+ _) w" _4 v7 c8 }9 S32.All bacteria need the following for survival:
  _$ b3 {% P, ?( p所有细菌生存需要以下哪些内容:
9 l0 }0 r2 K# e" BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" k  @& ~% i) M: F; H

* Q+ i" h3 R# G& U* M4 @3 p/ b; Q33.Which of the following correctly represent critical control points in a HACCP system?
! x2 J7 l) ~% m7 f6 R: Q以下哪项正确表示了HACCP体系的关键控制点?+ ~' j) B8 A; F7 i! J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 M* D( t6 m% Z" c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& l: U. e& j' x$ S0 E

) I0 X+ ~) B; u$ l34.Which of the following is not an example of a carbohydrate?8 [3 Q' b: j. `& @' ]- N
下列哪一个不是碳水化合物的例子?
$ c2 L9 u) v6 ^2 n1 wA:Essential nutrients 必需的营养物质
/ d# Z, O. M1 o8 C( F. l/ }2 V: x: l( k/ J" ~" r% q
35.The process by which a liquid fat is made solid is called:
0 D! W' Z# M/ M; Z- S; P液体脂肪做成固体这个过程叫什么
- K# n/ i0 k9 @  U$ YA:Hydrogenation  氢化
3 |8 ]2 ]1 O8 j1 g
! Q8 S2 y8 d) p36.Which of the following is not an example of a fat substitute?
( j& O3 r- H  y, m& p+ P' ?下列哪项不是脂肪替代品的一个例子' X; d4 Q+ W) b0 b4 @' |
A:Acesulfame K  安赛蜜K表; v+ M5 C9 s" L1 {! k/ {+ B0 }

3 N- n) B4 _, L! m) U" j4 G; S37.Health Canada requires that a product labelled "fat free" contain:
6 {; s( d' Z, k# ?5 p加拿大卫生部要求的产品标有“不含脂肪“包括:
4 @9 n2 K) B+ _! \4 K, C. SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) M6 H# p* V7 h$ u

! ?4 ?& ^4 y0 z) ^+ y0 [- b- |38.Which of the following is not a problem associated with converting recipes?
( W  p# S3 e( c/ s+ T! Z$ D下列哪项是不相关联的转换配方问题?
( Z+ u6 f$ y6 B7 @A:Unit cost 单位成本
! o" d# ~8 ]" C# N1 @( v
) u  c0 ]- M/ T7 ?0 l39.The condition or cost of an item as it is purchased from the supplier is called:7 X" `. Z, s4 `9 M4 h1 u
从供应商采购的物品的品质或成本叫什么" ?; o) T0 |$ Z, A, ?, ?5 r, w" v
A:As-purchased cost 购买的费用
3 x" j! h/ c: x, C2 m. G
% c+ R3 f7 T$ N' h6 o+ U40.The amount of stock necessary to cover operating needs between deliveries is known as:9 z% l' c$ d5 @5 Q3 w( i% }
在新货到来之前用于日常所求的必要库存量叫什么' V+ D& x& o' E- Y' z2 @8 z5 B, s
A:Parstock 基本日常最低库存) o6 c* x$ \/ P" k

7 _  T, I$ ]" i7 w) n41.Which of the following abbreviations is used to describe the proper rotation of stock?
& ]0 r# D" Q9 @下面那个缩写是用来表明正常库存流程?
) \) w, R. }+ v& pA:FIFO=FIRST IN FIRST OUT 先进先出) Y- R6 [5 `% `
7 k$ R: ?, N3 Z
42.Which of the following knives is used to turn vegetables?. `! r! r) I. O  K4 A
下面的那把刀是用来打开蔬菜吗?6 J! y2 N2 }  n7 z, `
A:Bird's beak knife   鸟嘴刀
5 R3 j6 o9 H/ K* U1 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ L- F9 `3 D% c3 p& ~/ K
; F( y  I' |, S! T, [% a/ F1 s
43.What is an instant-read thermometer best used for?
1 S% _+ V7 j5 r( Q即时读温度计最好用于那方面?& k2 Y1 \$ ^" Z/ v( Y; W9 l( u
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! E. X' V% \# g  N9 U4 G
: u# {1 V) P) H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 V+ B! {  A# k% a4 I. C, D" o5 {( |下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 S. C- A0 f: YA:Cast iron 铸铁
2 g* n3 y# F& Y; R+ R7 X& U& V2 i  P& C1 H9 p* ~6 Y  p4 N' y: v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ F$ R' e7 n9 H8 \6 e4 I  P6 T
哪件装备下面有一个可移动的碗和一个S形叶片?7 W( ~9 [  c0 ]) Q' P6 O
A:Food processor 食品加工机, f) P; }' M+ y6 D
http://www.google.com.hk/search? ... iw=1263&bih=572" j9 I4 ~$ z+ |6 G& H- s
# w& w, u; _! l+ Q5 B2 y; s
46.Which of the following is not a rule for knife safety?
* J& u/ o$ P3 w1 S3 x下列哪项不是用刀的安全规则?, M4 f* X4 @  q; K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 q# x6 d, Q3 G# F
3 `% S" Y: a0 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. y+ D2 ]% I& P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 _. R$ V+ d: G" Z1 p1 J6 \A:RondellES ( k1 H/ y; ^; |! z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& X3 B1 M/ f" @. v; z
# t/ u! D$ k/ e48.Which of the following is a diced cut used to garnish soups?
6 G4 Z6 m. s) b/ T下列哪项是切成小方块用于汤的装饰?9 Z& K0 \! Q0 Q+ ?+ E: M1 t) q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- O. w2 |' X4 S. v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# Q( x1 `$ V4 M8 @8 s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!!——5 b8 H, c9 V. b" F  Q
A:Gaufrette 4 w" C2 s9 B: \' R# C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 C# n. ?+ z. j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ p  [0 x2 {2 T( Y# Q2 Y9 P1 yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: a& j' N3 e# @' W8 L7 A

8 L$ m/ E8 b9 e4 P$ v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: _; O/ w' Y- h$ e7 u2 m0 q& ?0 O
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)
4 w- A7 R; ^, T" J' ~A:Cilantro 胡荽叶 香菜! T; y: x6 x. o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 u* B( X' b- \4 @
5 e( r0 {( F3 o5 Z& F8 B60.Allspice is made from:- j; [0 s, x$ U$ V
多香果,  多香果香料是什么
0 u9 K# F- d& q4 B/ Z; t+ j; ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ G5 Z$ x, M1 L2 q2 y2 vA:A dried berry 干浆果+ W/ w" g" j4 S4 i, L

  [# c. S9 P6 b5 d61.Which of the following are used to make a sachet d'épices?2 }5 S  j. p; \' B
下列哪些是用来做香包德épices?
! M& u/ ]- y; \. shttp://www.sachetcatering.com/
# Q1 ~( A) N) Y" T' }& @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  M7 q* p$ r5 E; w% V5 \, y7 z2 T* g& x9 g
62.Which of the following condiments are not soy based?0 M1 x1 C, X! V$ [% i
下列哪项不是酱油调味品的?
$ s5 W# S! v' m, p6 ?A:Wasabi 日本辣根+ A7 Q2 u1 e. n

5 T$ {3 k" S9 O1 q- q2 ^: ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- `0 Y: B% T1 Y) U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:  x) j4 K# V/ i) O
A:Pasteurization  巴氏杀菌1 o! c6 m2 [3 e8 k1 S
* n0 D( b5 E, z# e
64.Which of the following steps is not the correct procedure for whipping egg whites?$ n: j! _+ P* h' E
下列哪个步骤是不是正确的蛋清搅打程序?
8 |2 P0 x2 q6 R4 NA:Allow to rest before use. 允许休息后方可使用。& v3 F* D/ r8 e& u( ^  Q& |
/ |* J$ ?, o" r; b! V1 m
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ A1 m# i6 e9 W" t" Y) gA:56g and 63g 56克和63克7 T: d$ [$ M# ?: b" x
- K% m0 U6 p" e: B9 P( F- C; l7 r
66.Evaporated milk is a concentrated milk that is produced by removing: ~0 k# d0 c% _2 y! p$ u
炼乳是一种浓缩牛奶 是去除什么做的
$ p( N) x1 S$ C7 e2 K6 `. XA:60% of the water 60%的水
: U% ?* o8 c6 ^  j  _+ {4 Y/ f
1 z: d' J3 h0 P4 O& ]' |' C& }67.A method of cooking that transfers heat through a liquid or gas is:1 a. g/ K) Q9 U/ R8 m; j
一种烹饪方法,通过转移液体或气体是:: ^4 {" S) v% K! F- b
A:Convection 对流( ]+ L$ R  G; \9 b: h/ Z" ]

, s- P7 L3 {, v/ x$ g2 R68.The cooking of starches is known as  烹调的淀粉被称为
+ w/ A) L- C$ IA:Gelatinization 糊化
& H* W# r8 {: R  i: v: m& u) ~) B* u5 J' I; ^9 O4 f* N4 Q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 X+ v% [! P7 M
A:Braising 烤8 p) v% A3 Z) C: [

  p  e/ _, D" o( u70.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:3 A. w5 G& ^1 @0 Y& \% S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! ], T( O7 q; ^7 C

" r2 n1 D0 n5 Q& U  L# m2 P/ \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; _, G- Q3 r& a
A:Fumet 原汁7 p2 _- V1 r$ J6 k% N
2 J+ ~2 m! \, \% M9 A
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# N3 s- C% q; s, G; q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 v* b; u7 `( r: _9 v3 A( @% |. Q! e

: R% c, o" S# i* |9 c3 \73.Which of the following is a principle not used in stock making?0 B4 _7 ~' |) _' E8 z# @
下列哪一项不是用于制造高汤(低汤)的原则?
9 W- E4 |' x. E" b& NA:Start the stock in hot water.开始在热水中操作. ]( @" i  K. Y7 u( O

6 x% S3 Y. h7 x  R0 {7 j4 E0 ?/ M74.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) A2 U- _1 D3 v$ M( ^
A:Remouillage 法语熬汤1 y$ i! L/ s+ |. o; j
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-21 00:45 , Processed in 0.165283 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表