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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。
$ ~( t5 g7 _. U7 T3 n0 W
1 N, n. O' J; i3 \8 P' y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。/ M5 ^& l* F+ 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' [6 s7 H7 H, g% b2 R) c
1.Which of the following methods should be used to determine doneness in a New York steak?
: v9 H" C+ I6 F- `# f) c6 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)2 h! ]* J; x8 ^2 `4 H
A: pressure touch. 压力触摸" s- E  ~9 {0 g5 h$ Y' u0 q! L
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 p2 a+ W$ v/ {  ?  s" G/ `: h7 M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
6 O5 t. D4 B6 ?6 {6 b4 L! E0 c" |A: acid  食用酸
- S0 B2 R) O( D" U4 c3.Vegetables are major sources of which of the following nutrients?
# j- R; E' `, ?蔬菜中包含的主要营养有哪些; \5 Y& a: e8 `: H) X
A:vitamins and minerals. 维生素和矿物质。
5 C; p& _9 Z$ v4.Cauliflower is commonly served with
( p* K# ]; w5 o" c" x花椰菜(菜花)最常见和那种酱汁搭配2 h- v/ b4 U9 K& m- c4 n
A:Mornay sauce. 奶油蛋黄沙司& q6 w# |& q$ W
5.Which combinations of products are found in pie dough?& _& \% M+ w, C$ x/ i' k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  a3 K6 e/ K* ~( R% X  n2 e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 G9 M4 t6 O% x7 g9 S6The French term for mussels is 法国语青口(海红)叫什么
/ b. P: n1 T" Y7 @A:moules.法语青口,海红
2 B# I' o: u  c# c+ @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. H+ e9 ]2 _$ \1 w1 vA:faintly fishy. 稍微有点似鱼味% {5 p/ `7 \8 S( Z% S8 q) D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, V7 X0 I% ~0 e' A
A:2 days. 2天3 W3 Q/ B1 ~2 ?
9.What are the principle ingredients in ratatouille? ) h: |8 `9 I2 _# i1 J: N  U: x1 ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# G( q9 p+ D; [3 v
A:Zucchini, eggplant, green peppers, onions and tomatoes4 x  l1 V! C4 p! D/ P  _1 E$ `+ q' i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 C. ^5 C  Y- y0 }( P& {8 H' U! {, t5 H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 e$ t& c/ m; q" k6 EA:cook food in quantities that will be used up within 20 to 30 minutes.
) l" t; f$ H. x4 _# h) |大批量烹煮食物要在20到30分钟内* m+ I2 l! S3 g' ]
11.What person has the authority to issue a Health Permit?
: y- Q, f: a' k: I+ \7 l  ?5 @! y谁有资格颁发健康证(卫生证)。
% K8 @% c+ z6 qA:Medical Health Officer.
: Q: T5 Z, [2 u( _; i" J2 p医疗卫生官员。1 \1 F8 r3 n9 e" b
12.For what period of time is the health permit valid?
& R& b0 N3 p+ T$ n0 V健康证的有效时间是多久?) M9 O* U: [- n
A:12 months.12个月
2 y% u- O; ?7 }$ x13.In the area where food and drink is prepared, the ventilation system must be able to change the air! }+ w  Y9 b' [
在食物和饮料准备区,通风系统换气的标准时什么8 b' b8 D0 s+ J- `
A:08 times each hour. 每小时8次! D& Z2 _' a" ]4 }( H6 ^
14。The minimum temperature for manual dishwashing in the wash sink is9 p9 g9 f/ O/ c
手工洗碗,洗碗池的水温最低多少度?
. w0 R. b, T0 w$ S! ^6 ?A:110 degrees F (43 degrees C). 43度
0 i$ n4 b0 O: b2 V$ q. o0 A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 o- W" H; E( l; B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, K5 h* K6 k( }9 i" m8 @
A:180 degrees F (82 degrees C).  82度8 {0 t5 e) o+ ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; j. s4 o' i2 b3 r. b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( F9 c) u) w' `9 O6 @A:en papillote.  法语自己理解
0 d1 M; g- O# @$ B9 d17。Wing or Club is considered a
2 O) R7 @1 `  F4 C8 i6 Z7 |翼和CLUB 被看做是一种..., Q3 U; p& O3 G1 `$ F& ~
A:Bone- In Cut     带骨切
# C% d. k  v1 s) a3 I& o18。New York is considered a   纽约牛扒被看做是一种5 M9 D& y5 C* j9 ]8 D
A:Boneless Cut     无骨切$ Q) b* t* y: i; [0 z' W
19.In general, a court bouillon for freshwater fish will contain
! C2 V% g  @( E- Y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6 b9 a% j0 V: U5 q$ `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. |, u) J3 d# i. l
和做海水鱼同样数量的调味料和香料
: [$ f2 g2 K$ B5 g/ ^  }* q: F; y20.Anise is very similar in flavor and appearance to+ p% s1 t4 h; @
八角和下面的那种原料有相同的味道- L! }6 s  S8 r4 x
A:fennel  茴香
; i4 ~4 ]5 o/ u: `21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: r; x6 r4 l& X5 N+ T下面那种原料更像大葱且有平面的叶子
8 I! p  n* i" a) F+ sA LEEKS  似蒜葱 (这边人叫京葱)8 W3 i1 f7 b0 C% \
22.Which of the following cutting shapes refers to a small dice
; {. i/ r9 B9 X6 G0 L4 {. Z0 ?: f下面那种刀切形状指的是很小的粒(末)' U7 C  Z1 e$ e1 w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 L9 j+ p- S( ~# v8 q8 I* L23.Oil is added to the water for boiling pasta in order to: M+ {. L, Q  s" l& I' p/ I
向煮沸的pasta (意大利空心粉 )中加油是为了
" J  B) j# A8 D6 P1 |A:prevent the pasta from sticking and to minimize foaming action.
0 b5 D  R1 M& o2 r" `9 K, d( X防止面条黏合并降低发泡。7 |1 Q2 l1 M! f9 }) t6 q. ]
24.Which pasta dish features pine nuts and basil?
/ v$ d9 [4 c" Z8 g! V$ g0 o+ t/ W/ u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ t1 U0 r" Y" TA:Pesto.一种绿色的意大利面酱 5 @6 J- R/ k' A) s% b5 r3 V
http://www.tianya.cn/techforum/content/96/563836.shtml+ ^, @  r2 C! X- r& m: u+ u+ v

+ W! N' f3 b# d25.Which of the following is a spring vegetable similar to spinach?+ }' W, P- n7 X
下列哪项是一个春天的蔬菜类似于菠菜?- M( m, A6 ^# K* d8 n1 d
A:Sorrel. 酢浆草。% M& G* `$ E1 N8 R" q5 m
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:* O$ K2 F1 `1 |4 u
哪位厨师最早带来高水准浮夸的美食
  J- m4 e2 g1 p& l1 BAAntonin Carême 人名 安东尼·卡罗美
) S) L3 q; [/ U9 D" T: J4 A& E. l" V
( t. T  X$ @# f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 ~6 J. o- \6 o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) t, ?) \4 i. j0 {4 }% W( @A:Cast-iron stoves         壁炉5 W1 h2 t% c' C
http://www.usstove.com/products.php?id=69 o1 F% }2 L* i! j

. q, R: o0 Q5 O4 W: A28.The French term used to describe the roundsman, or swing cook, is:" |2 F7 {/ y; }. [3 l8 V2 O
法国术语,用来描述roundsman,或摇摆厨师是:1 ?  e8 v$ C' r( U9 u
A:Tournant   图尔南
1 @% s! i$ i  j! _# U
2 {$ Q( v2 Z8 S29.Another term for the wine steward is:
4 G# F/ D( Z% p+ [, @% ^葡萄酒侍酒师的另一个术语是:
( R7 l+ k7 S. J- i( k9 h' i$ pA: Sommelier 侍酒师
8 L/ k4 j& }* z) A
% s4 l4 d9 ?4 d30.Molds, yeasts and fungi are examples of a:0 ^8 M, k7 k8 f5 H5 o5 V+ F
霉菌,酵母菌和真菌是一个神马例子3 d9 C% h% d1 R. d6 A2 S2 c$ n
A:Biological hazard 生物危害
* s$ W; U- Z3 E
2 [8 _" \0 N+ E- U7 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% v! z1 y7 R9 j. Q7 X( Z2 W/ B根据加拿大食品检验局,食品的危险温度区在多少之间:9 c$ P8 ~, s. {' O+ V5 Y
A:40° and 140°F (4–60°C)     4-60度
; S4 p  k. h( W
. `* C, L) r9 X7 n32.All bacteria need the following for survival:
/ Q. N- _) Q, g# e! g0 b9 ]所有细菌生存需要以下哪些内容:4 Q$ c" J9 i6 i. b  o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 f+ i: G- p& U; [- ^, [: e& g$ b! ?8 O: o2 h; l6 A- p( I
33.Which of the following correctly represent critical control points in a HACCP system?( v0 R9 h' z7 T3 |) H
以下哪项正确表示了HACCP体系的关键控制点?& K. V% Y- X, c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ ^+ a. v5 I# T, H  O5 y0 E% A食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 b6 k2 }4 Z( d' _9 O! Q
! O  |0 j* q1 d2 o/ p34.Which of the following is not an example of a carbohydrate?# U8 h2 S& u0 Z
下列哪一个不是碳水化合物的例子?
8 _' n# J3 J" M) `) xA:Essential nutrients 必需的营养物质
) j- O/ [. D; ~7 p1 r3 W
  r1 B, g+ ^) Q5 q; @35.The process by which a liquid fat is made solid is called:6 G1 v. Y* p: a# @7 A. {
液体脂肪做成固体这个过程叫什么
, S) I2 x0 I, J6 \2 q" J9 xA:Hydrogenation  氢化
" R7 T# \- \$ u1 D/ d. a" K
: p6 p2 e, a0 }# ^- v$ M) V36.Which of the following is not an example of a fat substitute?
' y# x4 [$ x0 f下列哪项不是脂肪替代品的一个例子! N1 e! U- R% G7 |
A:Acesulfame K  安赛蜜K表
' w' [& R8 \) k; h& [
& n; E! ?8 a. J0 X37.Health Canada requires that a product labelled "fat free" contain:
2 x1 G; t" o. P$ }* [2 O  ?加拿大卫生部要求的产品标有“不含脂肪“包括:
; m" \, f8 w9 f1 S, e3 y* V1 ~' L* IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 i# C3 X' w% K( C' w9 [- }9 E
/ D. |0 G" ^' i
38.Which of the following is not a problem associated with converting recipes?
, N! m/ U/ H: ?$ F! @! w" D下列哪项是不相关联的转换配方问题?
% z* U# D9 S4 ?/ \9 SA:Unit cost 单位成本
0 p, b: i0 M/ H& X% o9 h
7 i/ C) s+ u* @( O9 G# c39.The condition or cost of an item as it is purchased from the supplier is called:6 L% T0 q3 A! H6 n
从供应商采购的物品的品质或成本叫什么
; E5 {; l# i3 w- h9 w( \A:As-purchased cost 购买的费用
! i' E! j/ @& R- R/ g
  p% }" c5 L( G- v40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ B5 ]5 J* C# h7 @在新货到来之前用于日常所求的必要库存量叫什么
; h+ l% E/ p" x3 ]" fA:Parstock 基本日常最低库存* w* `' W: {4 O" g

) X. y0 D& R: X8 W% B, g41.Which of the following abbreviations is used to describe the proper rotation of stock?
( B* I* B9 m! k9 |+ d$ A下面那个缩写是用来表明正常库存流程?
0 g0 w$ W6 x1 z5 ZA:FIFO=FIRST IN FIRST OUT 先进先出
. m2 Z$ i* F8 H0 \3 [) C  H% e4 B! q
42.Which of the following knives is used to turn vegetables?4 ^- m6 K# |' j) s5 A* N
下面的那把刀是用来打开蔬菜吗?
; ~' M4 c$ [0 X. {$ C4 O" z' MA:Bird's beak knife   鸟嘴刀
, @8 f# \( O* S5 Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' Y$ l, [% H. S) b& F$ s

* P$ ]2 }' T9 F& o43.What is an instant-read thermometer best used for?$ \9 \( B* K+ P# R
即时读温度计最好用于那方面?* _/ z% ^( N* O, b8 {
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 N- Z% V: a0 Q. k6 A0 r( o
7 N' n/ @% @( K" z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 u% h* B- k5 o
下列哪些金属材料受热均匀,通常用在铁板而且非常重. P+ I. b' R# i- P" v+ {) `
A:Cast iron 铸铁
* y5 z9 k% d2 j8 Q/ F- d$ t  o) \2 U3 ]) q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- P; f2 ^: n* O6 m, u
哪件装备下面有一个可移动的碗和一个S形叶片?
4 Q* y* Q  M3 _" x3 R/ ]+ _A:Food processor 食品加工机1 C+ ]5 b* g- o# U1 p  ]
http://www.google.com.hk/search? ... iw=1263&bih=572. r. z$ R  L9 \5 p" e# }

: S; Z3 o: F; H. z. w1 ~46.Which of the following is not a rule for knife safety?* L' p$ n* A. ~
下列哪项不是用刀的安全规则?$ c$ r) t. g- L  Y. B: m9 k3 K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 E! C. l2 ]2 m0 y2 Z4 K  q$ F. m" D* r; H% S2 w2 ^: h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 P6 }, Y" i2 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 r6 J/ }4 P' H7 i' y" K
A:RondellES   C+ _% W1 {5 Y+ I7 P* d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* H6 w. o" U$ ^; g) H0 Y$ M5 ~" w- \# ^

3 {+ |4 N6 n7 k5 @. B1 R48.Which of the following is a diced cut used to garnish soups?
  ~: W! f+ y" P. e+ Z/ S下列哪项是切成小方块用于汤的装饰?
' C  @: Q% c5 t$ O4 u6 l' XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 p8 J2 N, A0 `  i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: p7 W  r# h6 q( }3 j* x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!!——
" s6 ?0 S5 N8 D; eA:Gaufrette
7 I9 J" Y; _0 g8 O) E7 S) [thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 B9 h. F3 O$ L. [0 q% }- {9 c7 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; b( O- f$ o! j' z! C# Q! ]" {! l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& L" s8 m4 w, K* |. a/ T3 H0 R
! u3 o9 \' e7 X4 L9 I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 M0 v, h1 m' o0 Z; \2 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)$ X6 D( @! x8 Z0 ]
A:Cilantro 胡荽叶 香菜' @4 i1 i$ F) L8 f* e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ s- M" t8 H: t# R5 V3 {7 ]

( t1 ^9 c4 d* R1 O5 L2 Y# X- _60.Allspice is made from:
- u  o' A0 E- m6 K' @ 多香果,  多香果香料是什么
5 M# {/ q& l8 t. Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 l1 x! {, M; |2 {" V1 hA:A dried berry 干浆果. V. t2 c) D! l7 C6 E/ }; k4 ^5 q
& x/ Q6 }8 C' ?/ G# @! p& K# R8 C
61.Which of the following are used to make a sachet d'épices?
8 G1 Z6 W+ s: P" {7 K: I下列哪些是用来做香包德épices?
0 [% |- N9 r' J8 i( d$ @http://www.sachetcatering.com/  ^# Y1 p# K: b+ G. X+ _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% d; L3 _* d8 ]- m' Z
4 l2 u, @# V' E9 }" ?2 L+ O62.Which of the following condiments are not soy based?
- S+ a* Q+ @# |% f# w下列哪项不是酱油调味品的?' j' u' m+ M' @: \% O
A:Wasabi 日本辣根
8 Y4 [6 k& t. c" A
& @# T; e& G. E+ J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# g, S/ Q. Q) O# @) `
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! F, r0 e  d/ D; g8 G1 y2 IA:Pasteurization  巴氏杀菌& W2 B# t7 l" G
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64.Which of the following steps is not the correct procedure for whipping egg whites?( Y  Q# v) T6 @9 ~5 y
下列哪个步骤是不是正确的蛋清搅打程序?. ?" m# k$ Q$ |! ~
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:3 l8 R3 ~, h1 F5 t6 a  e1 y
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing* i2 v1 A: Y6 k4 g) v( v; O" q% d
炼乳是一种浓缩牛奶 是去除什么做的& c) O- X& i! l  E/ J7 @
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:
' B$ w. m. s& y一种烹饪方法,通过转移液体或气体是:% k& a) k9 z" g& I: \9 U, s
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为8 h8 o4 [; M7 ^3 B* c
A:Gelatinization 糊化
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; p! _& ]9 w2 S# s0 ]: z- o* c69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ z2 @% `0 I) o7 N6 t
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:6 X- ?% `! K# y# r  s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! e# k4 @' N* g: X/ M

. q$ i! ^. X4 i+ f71.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7 ?% J/ Z& P/ {6 {
A:Fumet 原汁, M  z4 {* b3 h) Y! b6 Q. g

1 {! ^. j" ?1 v, ~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
8 X) R, @- N# D2 KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 T3 Z, j% @, B! g
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73.Which of the following is a principle not used in stock making?
. |6 b- D8 n" D2 v! s下列哪一项不是用于制造高汤(低汤)的原则?; t, j3 m5 d  x2 [- m9 q; E
A:Start the stock in hot water.开始在热水中操作
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( v$ W3 ^1 Y! c- C. ?2 R74.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( f' y& ]# N+ c% k# r
A:Remouillage 法语熬汤
  B6 l0 }: f3 h) u" Fhttp://www.haibao.cn/blog/post/176242.htm
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