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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。
9 p. k1 H* B9 t' f. w) G2 ?* e+ [  w
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。6 n; e% W" C- w  U& M
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
3 {  ~( }) w+ R* q( l) Z! R  Y1.Which of the following methods should be used to determine doneness in a New York steak?
! H: O% _- f0 E' e) G6 `+ I5 ^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)
& [# M) C' N1 ^- c! T, bA: pressure touch. 压力触摸
  i' c7 y, X! i7 D, C+ y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# N7 x: p, C: k1 M3 e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8 g  q; @6 z- U& s; {
A: acid  食用酸8 X) w* N" b/ M. y; S; J# O
3.Vegetables are major sources of which of the following nutrients?
: e' R9 q8 K7 n7 A# {0 E* B蔬菜中包含的主要营养有哪些+ U% Y( l. X8 q5 {/ I# S' S8 L
A:vitamins and minerals. 维生素和矿物质。
, ?: ^  i3 X* v/ p4.Cauliflower is commonly served with
8 ~2 c" d7 f+ ]/ _1 W. S5 z! V花椰菜(菜花)最常见和那种酱汁搭配3 U& Q6 i( ?- @' U5 j; E" U
A:Mornay sauce. 奶油蛋黄沙司9 m. D/ s# Y$ }1 L$ G
5.Which combinations of products are found in pie dough?
8 Z4 L, E9 Z4 w/ ~& S下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) }3 z: B8 j! u: y2 {
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- H2 W' j/ m9 i2 Q. _; \0 X9 Z6The French term for mussels is 法国语青口(海红)叫什么, u* T# D- \8 u5 U6 F; h
A:moules.法语青口,海红
: @, m* @% m$ N" g! ^. i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; [5 e. D3 f9 |. e3 q8 _A:faintly fishy. 稍微有点似鱼味& a6 F! t. D5 Z$ p' V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 j- M$ J8 p0 p* l& g
A:2 days. 2天6 `& h' y+ {+ Y" r; _) S
9.What are the principle ingredients in ratatouille? 3 j/ w# C; f# @3 o( Z, c3 v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' y# ^$ m4 D6 Z( }  R- Y1 Z0 [
A:Zucchini, eggplant, green peppers, onions and tomatoes
* s) u7 c/ _' z/ J  Z5 w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! ~. i/ `; \& {  f  Z) L  M) [  i2 _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- ]6 L: i2 a1 q9 A0 j$ u: b" w: a! ^
A:cook food in quantities that will be used up within 20 to 30 minutes.* ~4 `. [* U* [3 R) W0 o4 X
大批量烹煮食物要在20到30分钟内
9 w6 z3 _. N4 w' J- ?% ]/ z* ?11.What person has the authority to issue a Health Permit?! m3 `' B( o4 E
谁有资格颁发健康证(卫生证)。
! R, z; k  E, |( d* VA:Medical Health Officer.
* O9 R+ x% [* s3 t8 q  L医疗卫生官员。
; l; V  Q$ z1 z& p9 c5 |/ v* l" y, b; m/ f12.For what period of time is the health permit valid?0 D8 v2 ?# d7 T" t1 J: ~' t
健康证的有效时间是多久?( o9 J# N8 @$ J7 G5 H1 M
A:12 months.12个月# y$ g, J* `( l( g* I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 l; q3 `8 _! g2 b5 X在食物和饮料准备区,通风系统换气的标准时什么
2 X  |3 j! q0 N; iA:08 times each hour. 每小时8次
" w+ L5 [) y9 m1 r14。The minimum temperature for manual dishwashing in the wash sink is
" o3 m0 C# ^/ g1 S$ W手工洗碗,洗碗池的水温最低多少度?
( p: L) l5 q  MA:110 degrees F (43 degrees C). 43度
6 Z( [4 ~4 Z7 j; `- D- g# u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" w$ j- \$ `- i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# D" S, v9 W) z+ b( n/ Z
A:180 degrees F (82 degrees C).  82度
7 X9 W" b( G7 D& ?* ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ t6 h/ U+ c# n* }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% A1 x, A) r+ U" @* {7 y- x* A! A6 Z
A:en papillote.  法语自己理解
% k7 O3 l$ h; N17。Wing or Club is considered a
: ^; e1 w- L  F4 N) L翼和CLUB 被看做是一种...7 Z) E- I& \  X8 w
A:Bone- In Cut     带骨切
$ v& ^8 a4 ~* k3 Z. H7 p% _18。New York is considered a   纽约牛扒被看做是一种  j# O  K7 Q9 l
A:Boneless Cut     无骨切3 \+ F8 g% ^- F% D" y$ p
19.In general, a court bouillon for freshwater fish will contain
3 U! G& X, w$ g. t6 l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
( M2 ~1 [  z0 ?# `& D! LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ f8 @* H" \) G
和做海水鱼同样数量的调味料和香料
+ J' E4 x& K2 w20.Anise is very similar in flavor and appearance to
9 i  W8 s) W* ^. ?: i八角和下面的那种原料有相同的味道: c$ O% T: j; F) D7 t. p$ E: v) T, S
A:fennel  茴香) Y* [) O7 b; b0 Y9 k2 Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 d) v3 n4 I9 L8 H: S& }( A+ d4 q5 N下面那种原料更像大葱且有平面的叶子* Y: L. e) |# K7 \  H4 ^/ @
A LEEKS  似蒜葱 (这边人叫京葱). H5 D6 z% c% z) E
22.Which of the following cutting shapes refers to a small dice
" }1 F+ P7 j: d7 f3 f: M0 D下面那种刀切形状指的是很小的粒(末)% R( S" Y% |6 {3 |3 H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 A' [0 Q* ?% e1 m" `/ X! }
23.Oil is added to the water for boiling pasta in order to4 p7 @9 `* |4 Y6 P
向煮沸的pasta (意大利空心粉 )中加油是为了6 h1 J+ U7 @2 G1 J
A:prevent the pasta from sticking and to minimize foaming action.
+ `3 r: L* C: Z) ^* G防止面条黏合并降低发泡。# J3 T! V6 ~& x8 x1 C) F0 n- f$ V
24.Which pasta dish features pine nuts and basil?% B) Q! m5 n  r- F: |# A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* V! h0 f1 e: [
A:Pesto.一种绿色的意大利面酱 2 h# d" l. w2 \5 ~# k3 _
http://www.tianya.cn/techforum/content/96/563836.shtml
: Y7 S. p( l7 C: B' l1 @: ~
) S5 c% ?2 y4 l: c0 b7 _) I6 u- v25.Which of the following is a spring vegetable similar to spinach?
' ^. }, `% F- O7 S: N  [% j* W下列哪项是一个春天的蔬菜类似于菠菜?3 ^% A* X5 I2 Q" m% Y) V' `1 h
A:Sorrel. 酢浆草。5 X" {' ^1 X0 M" |! I
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?
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:# M5 h/ ^' `  \" S; d
哪位厨师最早带来高水准浮夸的美食5 T8 L6 H+ {8 p1 B
AAntonin Carême 人名 安东尼·卡罗美: Q" G3 ~/ f! I1 X
; h2 ~+ Q, q% Y7 {- e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 j, }4 u5 {; E' c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 |' R6 v+ U5 m! @- N4 q3 kA:Cast-iron stoves         壁炉
, `! {6 r, i) q( v+ R* E4 Ihttp://www.usstove.com/products.php?id=6, k, X  v4 \) R7 v9 c
1 N' v. l! k/ x& A7 _
28.The French term used to describe the roundsman, or swing cook, is:$ A$ u' r; v5 g# q6 ]0 T5 s3 [+ U# R
法国术语,用来描述roundsman,或摇摆厨师是:
. n" t* Q# d$ o6 P# h& O9 h8 OA:Tournant   图尔南& v4 G; |# l, l6 j9 }* k% f

! j) v/ y4 C2 i/ j29.Another term for the wine steward is:* l+ h3 K7 m' E' c$ h1 L8 l& I6 k
葡萄酒侍酒师的另一个术语是:
0 f7 v5 Q0 R1 [: k% j( l& F8 XA: Sommelier 侍酒师  K# z! D8 d, W5 d- ~0 ~
$ l: K' ~1 s) H1 p. z* q
30.Molds, yeasts and fungi are examples of a:. [" a$ j; w- j2 U
霉菌,酵母菌和真菌是一个神马例子
& M" J+ i* \( e) TA:Biological hazard 生物危害
: T" ^8 f1 f! D
1 k5 I: }, h9 U8 J) u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( g  s: X. V+ N; c1 G
根据加拿大食品检验局,食品的危险温度区在多少之间:% j; L3 s0 h+ Y$ n& {8 X5 l/ S" a8 @
A:40° and 140°F (4–60°C)     4-60度, K3 k  f" c7 }

, t- h0 t& W: W2 r. {32.All bacteria need the following for survival:
1 v& E2 |5 y$ P% u5 _. z4 U/ L; V: H: t所有细菌生存需要以下哪些内容:1 `) y1 p" R! f; F; M  O0 A+ t$ @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 c$ |+ o9 g8 R1 i8 v
5 z9 \- {& X: ~4 Z33.Which of the following correctly represent critical control points in a HACCP system?! q, O: b9 T% Q
以下哪项正确表示了HACCP体系的关键控制点?
- t+ w; F7 Y$ \; E& H8 a9 I$ k% NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 u% ~. }2 x) n% J. ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 F" a2 }1 ^# u! B* L) d3 e* d1 r4 w4 a; P$ {
34.Which of the following is not an example of a carbohydrate?
1 l: Z: ?! ^9 z8 y9 P+ d- ^& E下列哪一个不是碳水化合物的例子?
- a! q; G8 _$ X% |* _3 f$ NA:Essential nutrients 必需的营养物质
& X% }7 @4 H2 T# `7 g, ^7 W6 g/ H* K) [5 j) Y4 h$ D7 O7 v+ h
35.The process by which a liquid fat is made solid is called:9 o# v8 b6 h4 b+ C
液体脂肪做成固体这个过程叫什么: a8 u4 ~7 V+ [  ], p0 C
A:Hydrogenation  氢化
  J% n2 L: {6 E5 E- W( P/ f
: L; {" j' x- L36.Which of the following is not an example of a fat substitute?
5 F6 N: m" ?: E下列哪项不是脂肪替代品的一个例子) [+ `& `+ V$ i' G
A:Acesulfame K  安赛蜜K表
3 d6 e: Q& [( [8 P# f- S( X, [: ^$ q2 H! K& G: `
37.Health Canada requires that a product labelled "fat free" contain:
, g: F( k# V  _8 U) o' N* Z) ^加拿大卫生部要求的产品标有“不含脂肪“包括:/ b: ~) z: m. o! d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( P) h( L9 L5 i: i# T
; _9 Q: p( [: g, m0 Y. h( a/ y38.Which of the following is not a problem associated with converting recipes?
& k8 h' I( S; z% T( Q- j下列哪项是不相关联的转换配方问题?: l; C9 i0 P) r5 b2 i/ X
A:Unit cost 单位成本
2 Z8 Q2 G, b) {# i# Q8 U, k' l7 Q, v+ r# [) p) f
39.The condition or cost of an item as it is purchased from the supplier is called:  k: I. m. p- n/ B9 m- j
从供应商采购的物品的品质或成本叫什么4 K8 {* h/ N$ k$ N8 j1 r( x- B
A:As-purchased cost 购买的费用: E- R( B- {+ V$ V4 o  `' ?& j
% q- R. i, ^, {1 E, v0 y5 C" o
40.The amount of stock necessary to cover operating needs between deliveries is known as:, `, c4 k3 }/ x
在新货到来之前用于日常所求的必要库存量叫什么% M3 a) e1 r( S& p* `( I. a
A:Parstock 基本日常最低库存
+ T2 f- M% t. p3 v- n) L% ~1 a6 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?- P) ]: j4 J* V
下面那个缩写是用来表明正常库存流程?  S% m" `2 n) k, G. `1 ~
A:FIFO=FIRST IN FIRST OUT 先进先出
+ [1 `+ D, l7 i6 M/ k5 U, y' t0 {! z9 @
42.Which of the following knives is used to turn vegetables?' q# r" W) C& Q' v
下面的那把刀是用来打开蔬菜吗?" J- Y: C. x% [0 r* D# c7 ^8 t
A:Bird's beak knife   鸟嘴刀
4 X2 w, m4 O  H2 Q2 j5 R. yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! n7 f. ]+ l, C( W) a* [- ~% }4 |" x' a" F+ i6 O5 f9 Z
43.What is an instant-read thermometer best used for?
6 m  ?  a( D, Y$ @" q/ t6 k即时读温度计最好用于那方面?. q, p4 W$ N6 J  t/ i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' r9 y4 t4 X# `: [* ~3 I- J% O$ t' p) ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ H) N+ f% c4 Q0 Q下列哪些金属材料受热均匀,通常用在铁板而且非常重
! J0 j- e( E' ]4 @A:Cast iron 铸铁* ~. n" c: l1 V  j: u

. K* O8 Y- ^3 r" z- V: c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 J/ z" X# I6 ?! z1 m! D, P6 i哪件装备下面有一个可移动的碗和一个S形叶片?( h6 b: Y. C* O% V, e
A:Food processor 食品加工机4 }: I" \1 s, G7 h7 [
http://www.google.com.hk/search? ... iw=1263&bih=572
9 I* h9 x1 e- C! m( I  z( R1 J7 u* [+ Q2 O5 O
46.Which of the following is not a rule for knife safety?9 c, M  ?+ j1 r
下列哪项不是用刀的安全规则?9 g) q' _& }7 [- ~6 s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ P. x- ]9 T* T9 Y
1 r) Z  |; R0 d+ l
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% Z, v) t" U" M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ ^( I" q3 K/ K0 Y- V
A:RondellES * S  G1 s2 R4 S# F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) @; n4 k1 P/ T

% F; p# f/ L! x, B0 S" L) Z: H48.Which of the following is a diced cut used to garnish soups?1 }$ M& I3 l  C  S# h, r  O
下列哪项是切成小方块用于汤的装饰?# J2 A) S. {) t6 O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) V- I0 m6 N& F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ F0 C5 @) M9 B  w3 `
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 j$ a4 e5 F, _; q! J/ o. WA:Gaufrette 3 j+ y9 _: A* g2 H) c( P% E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; M! F, P- c5 n3 J' c5 P9 |9 {9 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 z/ [0 u5 D" T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( x- d% X+ j$ ?% L, F

0 `9 S4 i9 Q+ g3 `5 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: r$ k! }& K" |) z9 P) l. 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), B# ?! R/ c) n3 O( p
A:Cilantro 胡荽叶 香菜1 A' W/ p- i4 w, ?' C# a% B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* w( }- r" J, s) \

3 h4 V5 A0 G& q9 P3 L2 j# A2 s60.Allspice is made from:9 K$ a7 ?7 z* n) S
多香果,  多香果香料是什么
% H2 M/ R1 k4 M6 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! c4 x6 g6 U- V7 g0 ]A:A dried berry 干浆果6 Q4 H: A# U4 O% T( m& q4 x

' S( ^& Y: u" y3 t3 p61.Which of the following are used to make a sachet d'épices?
  _8 y: {. k$ V4 o% V6 R下列哪些是用来做香包德épices?
4 o$ s/ p8 U3 P5 \http://www.sachetcatering.com/
8 y6 K/ i. G8 p  eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 j+ P0 ]* f: r4 z2 ]0 _$ u' W  Z# \
62.Which of the following condiments are not soy based?
, d1 @8 W& F- ?" B* b下列哪项不是酱油调味品的?
% \2 }& M; _; f' w2 v) A5 @( o- i1 xA:Wasabi 日本辣根
; w' Y% ?2 t0 o/ N. Q
( L2 L! {% e# f+ \# |5 ]2 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  P6 q# W% f% e+ ~
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 Z3 C) x" B( Q3 XA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?  A0 T0 }( \2 Y
下列哪个步骤是不是正确的蛋清搅打程序?; O0 j" f2 e+ J3 k
A:Allow to rest before use. 允许休息后方可使用。
; q: k5 L* R) o. ]1 ]4 H% g! ~1 R# x2 d2 j
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# q, I; ^2 F, ?$ o1 N, M9 \9 m1 H$ iA:56g and 63g 56克和63克- }; _( B4 K. b0 A
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66.Evaporated milk is a concentrated milk that is produced by removing
2 G) m( ]( u: S/ l+ ~炼乳是一种浓缩牛奶 是去除什么做的" J, i8 U9 p3 ?1 A1 g
A:60% of the water 60%的水
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4 i/ I1 ^7 o+ t# t8 D- O& t67.A method of cooking that transfers heat through a liquid or gas is:
% k7 ~  i3 }8 i$ c. `& N$ y4 f一种烹饪方法,通过转移液体或气体是:
: f. @' L% p: y" P% a4 wA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
. ^2 @: B; g0 R8 cA:Gelatinization 糊化& \, t( Q) w8 a( L5 z
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# s3 R7 S2 a/ W  R
A:Braising 烤
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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:8 r$ k- j( F. a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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6 s* r5 p! j7 r' E' _* K2 }3 k
A:Fumet 原汁' Y+ Z& B3 T) l. R  T. [' H4 ^
  @+ S. X. l$ V* S. q
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. P. y# a5 u3 [6 n
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?$ O6 ^6 F0 z7 }! W$ t
下列哪一项不是用于制造高汤(低汤)的原则?7 \8 I1 V: V" a3 c, p3 b& a
A:Start the stock in hot water.开始在热水中操作- P4 X1 L1 j1 Y1 I% f8 G
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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
1 ~) _  l0 _2 r; W, q3 H, z* C- ^# sA:Remouillage 法语熬汤' J7 U0 [: Q( c# i/ v' |
http://www.haibao.cn/blog/post/176242.htm
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