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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。( \. S$ e, Y+ \; t0 }
% J: G% P: A8 a  n, i
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。
3 U4 R+ t$ E& x7 o另外,我还会找一些资料方便大家学习。
大型搬家
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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
/ h4 k9 x, d8 |( P1.Which of the following methods should be used to determine doneness in a New York steak?: W9 j1 S7 o8 |4 L. F# D
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)
' O3 q3 K/ X5 [( bA: pressure touch. 压力触摸
1 N" G; {/ x4 T( Q) N7 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. m! C5 F' l/ 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# z6 `4 |# |  o& v
A: acid  食用酸! V6 j1 Q2 r  X/ Y- _& K
3.Vegetables are major sources of which of the following nutrients?9 ]4 h$ w0 y; L7 z0 U. M; T2 J
蔬菜中包含的主要营养有哪些0 t) j9 L, Y1 {  Y0 C& v
A:vitamins and minerals. 维生素和矿物质。
2 \9 U; \7 Q4 ~. Q6 ~4.Cauliflower is commonly served with
) A8 W, x7 K# c0 M花椰菜(菜花)最常见和那种酱汁搭配# H3 l1 g8 }6 ^; e. W& p$ _
A:Mornay sauce. 奶油蛋黄沙司: P5 \& J* g! V2 V
5.Which combinations of products are found in pie dough?" Z. P7 Y: O" w3 J4 F
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! o' f' i1 J$ X/ l, u7 _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ i9 b; u. ~  u5 z+ W. j9 y; }6The French term for mussels is 法国语青口(海红)叫什么
& h7 G8 j: R& ~8 c6 T* TA:moules.法语青口,海红  y7 X, X( I/ \$ Y  r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: Q: Q9 G+ T! `) p3 G! {A:faintly fishy. 稍微有点似鱼味) T) v. j" S: f# I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# M1 _9 Z; }( N' K2 e8 Z9 }A:2 days. 2天" ~2 g; X; c* I1 [( [$ d
9.What are the principle ingredients in ratatouille?
. O. k/ f# I9 l" M1 k4 u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) j7 i8 Z. y  W+ M$ rA:Zucchini, eggplant, green peppers, onions and tomatoes
9 f8 o, e6 v, ]7 s& F7 x, m- h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 D3 q* Y2 o( t' I/ N. M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 l# z9 Q/ {* G) k7 |+ `
A:cook food in quantities that will be used up within 20 to 30 minutes.: C, k, }: x4 I* @0 L
大批量烹煮食物要在20到30分钟内
+ r+ ?( T( L3 H11.What person has the authority to issue a Health Permit?0 {: v2 s$ p" Z
谁有资格颁发健康证(卫生证)。! j3 @5 k4 @3 L# U7 C
A:Medical Health Officer.
1 y- b& m' r+ `* ^医疗卫生官员。
* R  Z/ f1 V( e3 A0 u12.For what period of time is the health permit valid?( P9 P- a- ]" m3 ]
健康证的有效时间是多久?
/ y) @. \% D0 EA:12 months.12个月+ f9 M4 T1 l/ }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 z- @! v* ^, |/ f4 N" L在食物和饮料准备区,通风系统换气的标准时什么" y3 _2 W0 a& {: K! ^$ L3 ]( K
A:08 times each hour. 每小时8次
; Y. Q$ P( O0 a; ~14。The minimum temperature for manual dishwashing in the wash sink is
- t/ U0 W" |: R1 L4 M手工洗碗,洗碗池的水温最低多少度?6 ^+ M( L3 p4 Q
A:110 degrees F (43 degrees C). 43度/ ?% f' C9 \; y! G% g: x! @4 Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. z) J' B3 v; t- n* z3 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" [3 e+ i, q  }: h$ f4 `2 s' }A:180 degrees F (82 degrees C).  82度9 X. V6 q" s6 w) U, T1 X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ q. i- V  J0 [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! ]- W( Z& G5 K  M$ Q" GA:en papillote.  法语自己理解8 H5 F4 F* d2 J) n0 _$ v( ]
17。Wing or Club is considered a
& q. i/ D$ j+ K7 k翼和CLUB 被看做是一种...
2 \3 \+ ]. H1 y% e3 EA:Bone- In Cut     带骨切
+ M3 @/ Z/ D0 Z- z. }4 T18。New York is considered a   纽约牛扒被看做是一种  Q" E, V+ v& D! R# d6 I
A:Boneless Cut     无骨切
/ N& @8 M- M% Y19.In general, a court bouillon for freshwater fish will contain
1 ~7 b; a* X% I% _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+ ?* E. Z+ W, C' [  \
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 V. D# S, s8 R* i% |和做海水鱼同样数量的调味料和香料
/ v  h; e$ H% {/ h" ^20.Anise is very similar in flavor and appearance to
! K' c* M( a+ k1 l" u+ u八角和下面的那种原料有相同的味道, Y7 W2 h- M$ a: P
A:fennel  茴香9 E8 c" ~9 z' G  v: o3 u
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- t6 P8 z) M, R! u下面那种原料更像大葱且有平面的叶子: x( W: ?& N0 z" v; ]4 G  @. l
A LEEKS  似蒜葱 (这边人叫京葱)5 z; r# E0 o$ U8 q6 N4 ?0 X% W
22.Which of the following cutting shapes refers to a small dice$ t' Y( x, N9 w  D' r+ j& A! s# p
下面那种刀切形状指的是很小的粒(末)
" r+ Y; a) X& d# g. p# X& {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! a8 Y, p* u/ b3 w; r* U, q
23.Oil is added to the water for boiling pasta in order to
0 n* [( R& A8 R6 Q, x: C向煮沸的pasta (意大利空心粉 )中加油是为了
' k( @; T) Y8 O% T6 u. {: f' F' |A:prevent the pasta from sticking and to minimize foaming action.% J9 A6 Q( T6 H6 o) f( O2 c
防止面条黏合并降低发泡。( N( c) |# F0 f2 u( \+ f
24.Which pasta dish features pine nuts and basil?) o( A  G" ]! R3 l: F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ U& @& x* x( ^2 J5 W7 Q  D3 t6 _
A:Pesto.一种绿色的意大利面酱
2 }& g& ~' \- T$ U  rhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?1 \2 l7 M; L/ c% g
下列哪项是一个春天的蔬菜类似于菠菜?
1 I# F9 t' B. z" Y' Q# ?A:Sorrel. 酢浆草。7 C  q3 ~! V) n$ T- @
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:- v9 {7 \( E+ N2 i  X. H
哪位厨师最早带来高水准浮夸的美食) M& B' R0 t3 r8 G
AAntonin Carême 人名 安东尼·卡罗美& ?$ b1 s7 C/ x8 u/ S/ F

$ |4 a: E8 S2 H4 f4 O- r' \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 B) z0 I& m7 L& 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 。5 P1 y5 B! D- w8 K; X
A:Cast-iron stoves         壁炉) b; ?2 }% r9 X7 C
http://www.usstove.com/products.php?id=6. l( T' [! r7 r/ }! I( [2 F. n
. U# P% J" M9 m. R3 ?
28.The French term used to describe the roundsman, or swing cook, is:! |/ @+ V7 ?0 m8 q( z
法国术语,用来描述roundsman,或摇摆厨师是:' V8 a$ M. p( d
A:Tournant   图尔南
& o! A; v+ B9 V% e8 h! w# E. H, N) e* X6 Q) Z" f* Z0 R
29.Another term for the wine steward is:
& P0 f  m' ^! V% S* s葡萄酒侍酒师的另一个术语是:
# X  _# B" w+ KA: Sommelier 侍酒师
4 N* u; X# F8 \5 v) H; v& _5 @4 P" n3 q5 u* N
30.Molds, yeasts and fungi are examples of a:3 a  y5 e& F- ]7 x' E* u
霉菌,酵母菌和真菌是一个神马例子
6 K+ G2 x( _5 qA:Biological hazard 生物危害
+ }2 s$ F( _2 |1 ~
, k" ?4 Y& B0 C0 n" G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 c' m/ E5 x) [. E% N
根据加拿大食品检验局,食品的危险温度区在多少之间:  D8 ]# [6 j; ^+ O
A:40° and 140°F (4–60°C)     4-60度
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7 E9 {; w, y, d. L% x% ~5 I32.All bacteria need the following for survival:
- @' P+ x+ F7 }  y所有细菌生存需要以下哪些内容:) h* {, j- v# s7 \+ \1 B+ t
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( S# n% d$ E( Q

7 I* t5 V$ G8 Z/ T' i33.Which of the following correctly represent critical control points in a HACCP system?
- m+ v9 x7 O! l8 i2 `6 ^9 @以下哪项正确表示了HACCP体系的关键控制点?
4 G" s! H6 L. [6 L1 {% W: b" b3 o! \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + l, X4 [& G; _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" ~& A) {" A( a( ~9 Q, t' j; Y
5 H) P2 i" I. ]/ L34.Which of the following is not an example of a carbohydrate?- h# P4 y* l( Z+ ]+ ^1 O. |
下列哪一个不是碳水化合物的例子?
" Y2 l, z& k& t3 q# z/ h: }5 G2 a! NA:Essential nutrients 必需的营养物质# g$ A* B, _: W- }. }6 l# J
& A$ h7 ]! O2 c2 @- e: K
35.The process by which a liquid fat is made solid is called:
, B* i/ L) \) k6 S2 w! ~6 q  O液体脂肪做成固体这个过程叫什么
" f+ W) h6 |# OA:Hydrogenation  氢化$ G) A* ]0 q( T' X* I! [. U

) ^( _+ v& @  o2 w36.Which of the following is not an example of a fat substitute?6 H1 m' `. O0 h- s
下列哪项不是脂肪替代品的一个例子: \% t  s2 ~& y3 ]
A:Acesulfame K  安赛蜜K表
' _5 ?4 t+ [, y" p8 v5 ]8 R% k& I: V
37.Health Canada requires that a product labelled "fat free" contain:
1 I/ [) @6 Q! Q2 M8 M加拿大卫生部要求的产品标有“不含脂肪“包括:
' j. f0 i1 H8 T0 C5 U) r( d2 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. J8 i0 I. O4 S7 `

7 ^$ Q. q% A  G! A38.Which of the following is not a problem associated with converting recipes?
9 l7 d( Z* d7 j$ }4 I" T# o下列哪项是不相关联的转换配方问题?
4 w8 G9 b# U% k; z' f8 eA:Unit cost 单位成本
( t" p% c! g; R& i- @7 L; Z- q* m. S5 H; c. e, S
39.The condition or cost of an item as it is purchased from the supplier is called:: @* T& `, R- D& j# r' ]
从供应商采购的物品的品质或成本叫什么
4 v- t1 j% Z/ s! O6 kA:As-purchased cost 购买的费用) p7 {, r, F% i$ W1 B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ V, Y0 ^( g3 F* J& w6 K
在新货到来之前用于日常所求的必要库存量叫什么
) P$ Z2 T0 ]: N6 b* U; PA:Parstock 基本日常最低库存
7 G9 v7 `& Z# C' {$ u+ w2 J! b; p+ x  G1 k! B5 q, h9 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?
: C* R/ D6 q  r下面那个缩写是用来表明正常库存流程?
) }, e+ |, I9 u- X( `' UA:FIFO=FIRST IN FIRST OUT 先进先出
9 g" ~9 Q9 m- [1 H* J9 V+ e, k, P; i# G
42.Which of the following knives is used to turn vegetables?  N# p0 V4 Z1 E; e6 p
下面的那把刀是用来打开蔬菜吗?! S) H8 v- J! b( g( M# b7 r) p
A:Bird's beak knife   鸟嘴刀' a( Q7 @# h2 x1 M3 F' [; |: A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 W6 p, P! A7 Y  K6 N
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43.What is an instant-read thermometer best used for?
* D8 c+ ~4 [5 @" q5 q即时读温度计最好用于那方面?# X# t: a! e3 v+ i: V% t/ {- K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: B! c* M3 P6 W- E/ Q5 n* e6 w2 W( K1 M, u! g! c# n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% F4 z2 x& Y' Y下列哪些金属材料受热均匀,通常用在铁板而且非常重6 p+ ~- a1 g) X8 h: O6 I& l+ K% ]
A:Cast iron 铸铁5 y# P' u7 e; V+ A
1 N1 ]' S* o5 F9 I6 ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* u) @4 l2 r6 q3 C
哪件装备下面有一个可移动的碗和一个S形叶片?& O' _& Y) y1 L+ n! f
A:Food processor 食品加工机; K0 p( T! V" e8 h5 z* D/ z
http://www.google.com.hk/search? ... iw=1263&bih=572/ e- O# F( u% C. x

6 i  L7 W: A# @. d. F; t46.Which of the following is not a rule for knife safety?
; y: S& S" W( O9 O, @下列哪项不是用刀的安全规则?
, S- C- H! T/ J7 eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 l4 n+ i" j7 a  G% u# H. f
' _) H7 M4 |( Z0 d6 s  c/ b) m0 |  N; L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 W5 U: n3 f1 g, T7 `( t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ~2 e* l) U# D0 o2 n- g7 l# t% y# U7 oA:RondellES & w3 Q8 \2 a* n1 s6 T. G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 @: d/ {) \, Q3 T' v" s7 M

+ P- \* K! _7 w+ E! y1 e9 g! C9 @48.Which of the following is a diced cut used to garnish soups?& S& n) Q3 L" p' i- M5 z1 H( l3 L
下列哪项是切成小方块用于汤的装饰?& w0 ]+ R- l$ p: t# X  M% L% @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; q/ G/ J1 t: X; ^% m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! ^8 a3 m" s/ q6 S+ T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!!——- f! S  D! R5 U2 U
A:Gaufrette
" X8 @( W5 K$ [3 N- lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ f' I* x" W% W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  f% n, w0 ?. S# H/ B. c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; w& X- T# J; K) U* @50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 R2 ~7 \4 _  x- w4 s7 l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)
( G/ n5 t" p2 z  ]4 o5 NA:Cilantro 胡荽叶 香菜4 ]- b4 u3 |0 o  C  I4 k% l0 n, v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" W1 y. m6 \( H60.Allspice is made from:8 I0 a3 Q) E5 i; E5 x+ E6 Z$ p* F
多香果,  多香果香料是什么6 I5 c: {* `6 N( e! H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) U' E- @3 }! u- e
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
# T; r. h) z& I% b2 ^; Y& f下列哪些是用来做香包德épices?( I' e  y9 b/ {5 J; T
http://www.sachetcatering.com/
1 H3 R$ s# }9 V7 [& Q) P3 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( J: [: L; t' f6 Y9 h6 ?( |) q5 d
, {) B9 d( s% q1 m  i$ B( |
62.Which of the following condiments are not soy based?! j$ V0 w( F  p9 v3 h! z2 u" a$ `' B
下列哪项不是酱油调味品的?0 d  y0 ]  d# M; k1 e/ i& e
A:Wasabi 日本辣根" a2 F+ [, D6 h+ Y/ _# D3 |( Z* h/ X

3 J( K5 J0 ^4 z: r: N. ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- o. D: f- p* u6 a2 \* C1 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:
3 O" U' i; I! r- PA:Pasteurization  巴氏杀菌
. h( [9 V7 {% T5 Q7 B- c, f1 \
+ K% t3 C8 X& y& O64.Which of the following steps is not the correct procedure for whipping egg whites?
+ ^, Q% Q0 Z9 C: F' G; }, \下列哪个步骤是不是正确的蛋清搅打程序?1 b5 \: C& o/ L, \' H6 C# d
A:Allow to rest before use. 允许休息后方可使用。
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4 v9 m5 W& n2 R$ J9 o  ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 \% ?0 x' I: M- H- YA:56g and 63g 56克和63克+ R7 I( n  E" T- O5 k

3 D. L2 b& p9 P. d  p66.Evaporated milk is a concentrated milk that is produced by removing, ^; I! V! j/ M
炼乳是一种浓缩牛奶 是去除什么做的! @4 S# M6 N/ ?. R- U
A:60% of the water 60%的水
0 Y, v2 e, e' Q8 D/ n( G, \1 L: w: }6 P- E& i/ r6 k/ ?
67.A method of cooking that transfers heat through a liquid or gas is:
( Z" {# B* ~8 K一种烹饪方法,通过转移液体或气体是:7 \! }' \; @8 m( L  F( H6 t0 y
A:Convection 对流
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: w( I* z( b# h& q; {5 o& r: O68.The cooking of starches is known as  烹调的淀粉被称为, m! T1 ^* a0 |* C
A:Gelatinization 糊化
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5 s" Z. k% Y" H& Q+ U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 u/ `; L% u% ~$ k6 y$ X) ^8 ?( q$ r
A:Braising 烤$ a0 t5 `, ~" ~5 t8 T
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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:
4 f: y+ e- S8 D, sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. b+ Z. r# g# o, J$ {* x

: o; o8 D" T6 q& `- F8 {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, Q) Z% I, Z0 ?! D  e/ H
A:Fumet 原汁9 @, G- c& H; D& V( {
% a) X7 G' w% V& r4 A5 ]
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: g2 G% s& ^8 Y/ B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 i  A1 Q- T  e

2 _- M, {6 o: {  R73.Which of the following is a principle not used in stock making?3 X& |2 B& ~+ V3 R  B) M" E
下列哪一项不是用于制造高汤(低汤)的原则?
6 q1 l& H+ _% n1 \! t0 hA:Start the stock in hot water.开始在热水中操作* e8 T: y' B9 O" v

# P5 J9 g/ w5 [3 @- z0 m. b74.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
7 B' s( G/ x" `6 rA:Remouillage 法语熬汤
# \7 U0 L4 P* Phttp://www.haibao.cn/blog/post/176242.htm
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