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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。
  \: y2 @, q4 c3 n1 |- ?! ?* ?) x
+ _  v( x4 s0 A' P% I  f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。
* t( _7 w3 y0 n9 S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
& H* i  I2 A7 M0 [1.Which of the following methods should be used to determine doneness in a New York steak?. z& C% y9 T/ D  c# ~
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)3 S9 P, L; Z3 d0 n
A: pressure touch. 压力触摸! s6 k( o8 A, D$ A+ n2 F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" b+ R9 E# m2 u6 h7 J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
# K, _2 U6 F) x  Q9 Z) t$ fA: acid  食用酸
) ^% _: [3 w; O9 c3.Vegetables are major sources of which of the following nutrients?
! @: m0 Z, i8 v/ T5 Y. n& X# u蔬菜中包含的主要营养有哪些+ r' r& F) j, Q& S
A:vitamins and minerals. 维生素和矿物质。
. o) E  t0 }# [5 x/ l1 z4.Cauliflower is commonly served with+ x; y: P2 c0 o- o$ m  a: `  B
花椰菜(菜花)最常见和那种酱汁搭配
7 ~# ^" }0 b/ M  S( s: c$ ^1 ~4 N  FA:Mornay sauce. 奶油蛋黄沙司, M5 ]$ ^7 R( T8 T- `* c  U
5.Which combinations of products are found in pie dough?0 R1 P, |( t, D0 x. R: {
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% q, w1 s4 J0 Z: sA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: J$ k! m& _2 y' z; l$ Y6The French term for mussels is 法国语青口(海红)叫什么
4 F8 v- Y6 i" D* H4 [A:moules.法语青口,海红
# J7 e6 Y3 M% u5 T8 V! T0 I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 V  s$ V4 P' q" y! q' c
A:faintly fishy. 稍微有点似鱼味: S0 x5 x6 u5 t! W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ `4 P8 _, W$ H5 _: x) M- X& h% ]A:2 days. 2天
; J8 z2 l$ G, g6 l6 U1 ~. \9.What are the principle ingredients in ratatouille? ! l: F4 {% N$ V" z" f- M0 z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 M' ]# q  A9 h9 g: g
A:Zucchini, eggplant, green peppers, onions and tomatoes+ g! k0 o* f  d% t2 E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 y- r* L+ A6 [- b' o  S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" b9 P$ f" n' R7 L
A:cook food in quantities that will be used up within 20 to 30 minutes.
9 y. B$ }$ L7 k: t6 |& u大批量烹煮食物要在20到30分钟内' V; `5 e( p$ `4 l" ?: j
11.What person has the authority to issue a Health Permit?
4 `$ l, F8 k' _' A3 ~谁有资格颁发健康证(卫生证)。
3 ]+ R# C" k) I3 c( ^A:Medical Health Officer.
/ o2 V- S" B% ~% O医疗卫生官员。
# N' J" K* @4 c# N' W- G12.For what period of time is the health permit valid?
6 _( B3 O8 k: X/ K健康证的有效时间是多久?
5 `) f+ q* w9 r2 w& m; `A:12 months.12个月9 q& I$ g2 U! ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ x8 v& n3 P  |( M
在食物和饮料准备区,通风系统换气的标准时什么* |' l/ m  k9 M1 _
A:08 times each hour. 每小时8次
9 ]+ Y( x+ V& |  X- }14。The minimum temperature for manual dishwashing in the wash sink is
9 A/ B& u) z" @, J0 J* a) ^3 I2 h% W手工洗碗,洗碗池的水温最低多少度?  Y. B# u# y; Z3 R: J# e% O; L
A:110 degrees F (43 degrees C). 43度; X' i9 F3 R% k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 G; a/ F6 d6 U2 P+ I+ O+ c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) u4 K% e. X2 `  D: y# M" M5 J
A:180 degrees F (82 degrees C).  82度
1 g$ E- `# k: y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ Q  k' {2 {% Y4 W5 g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ Q" `7 W, [7 d3 H. N; f7 UA:en papillote.  法语自己理解
5 ?5 ^6 Z9 m+ v5 X17。Wing or Club is considered a1 |( D: J  n  \: A' r
翼和CLUB 被看做是一种...8 X, ?' D' G" m$ a0 S
A:Bone- In Cut     带骨切
# V5 X  p5 J! U' T18。New York is considered a   纽约牛扒被看做是一种
4 b6 i" u0 c5 G: iA:Boneless Cut     无骨切
8 Q, j* X1 W, l19.In general, a court bouillon for freshwater fish will contain  c' c5 M! e) D, d$ o  j
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
  L( A* m( i' C9 g% w8 H* \A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; `2 b- `; a$ v8 Q1 l
和做海水鱼同样数量的调味料和香料
5 G$ O5 A5 s0 }4 N% V* C$ h20.Anise is very similar in flavor and appearance to& U% e0 t+ U  c
八角和下面的那种原料有相同的味道
1 i. ]* K. T- ~( n  T# X: h  o$ uA:fennel  茴香" v, X/ _+ {9 ~" m! R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 R! h; R; f2 B2 r下面那种原料更像大葱且有平面的叶子' ~) e8 \) p9 u; Y* H% m: d) d" M3 [
A LEEKS  似蒜葱 (这边人叫京葱)6 g# q" A% s" }5 M2 x
22.Which of the following cutting shapes refers to a small dice/ {' j6 y1 N7 g5 v) Q% j
下面那种刀切形状指的是很小的粒(末)
9 W5 \5 F- Q! `, ^1 GA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 }. h4 ~6 Z/ I! f
23.Oil is added to the water for boiling pasta in order to
0 N$ T( w' C( F* }) m: w' g向煮沸的pasta (意大利空心粉 )中加油是为了
7 T4 l6 b5 m% t$ k) bA:prevent the pasta from sticking and to minimize foaming action.$ ~# h6 p3 W+ q# j- @5 o
防止面条黏合并降低发泡。6 I2 T5 r- t, E4 n+ e! J
24.Which pasta dish features pine nuts and basil?3 P4 ?2 c1 G2 Q% d" }" o
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( t, r3 [% a! e$ V, y% u- m
A:Pesto.一种绿色的意大利面酱
8 [9 p) q% _. {! @% @http://www.tianya.cn/techforum/content/96/563836.shtml1 Q3 V9 B' r8 h# T! i

" P8 ]* ]7 \3 H) K* G5 x. V3 W7 E25.Which of the following is a spring vegetable similar to spinach?
: M( A/ X, R, C; ^! ]9 t6 \下列哪项是一个春天的蔬菜类似于菠菜?
- C6 d0 I8 B! _9 j& H. @A:Sorrel. 酢浆草。
; ?4 t6 A" N3 b) mhttp://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:
+ ?  Q0 g. M: Y哪位厨师最早带来高水准浮夸的美食
% {# [1 N- X( N) e+ ?AAntonin Carême 人名 安东尼·卡罗美
9 f. v1 o* r* G+ R7 V& g
' l) A) K" b% G$ u+ y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# Z1 U/ X; e3 Z7 L7 ~0 x$ f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 q& H! b# W( [  I9 N
A:Cast-iron stoves         壁炉
7 v) @1 |( f# z% I# {http://www.usstove.com/products.php?id=61 {1 W  K% f9 S# N3 z

) r4 L; m2 m* ?+ p6 d28.The French term used to describe the roundsman, or swing cook, is:2 m* g, \; ?2 ^4 E$ d3 {; \
法国术语,用来描述roundsman,或摇摆厨师是:* X# S6 o8 t& w% M3 }+ Q
A:Tournant   图尔南
; }, X, T! e  C$ I, {7 D; X1 A9 D7 |; |) H5 U- O
29.Another term for the wine steward is:
. O4 {) w" C) d1 s4 u葡萄酒侍酒师的另一个术语是:
1 t. r$ p7 X. nA: Sommelier 侍酒师9 q: a/ F# ?# j

1 ]7 F& m+ i7 |; V. D: x7 J30.Molds, yeasts and fungi are examples of a:" ]7 r6 ~6 K: A
霉菌,酵母菌和真菌是一个神马例子& x+ n/ z( h/ @! w9 D
A:Biological hazard 生物危害
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  c7 M4 v$ C& u9 B- y' S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: @) G+ v$ `2 I! w2 c  J8 k
根据加拿大食品检验局,食品的危险温度区在多少之间:! Q. n, ~9 x  o8 Q  [
A:40° and 140°F (4–60°C)     4-60度
0 T0 G* ^% e% A' [+ e  _- d! ^- s5 D$ C2 S! ^! R
32.All bacteria need the following for survival:+ U  Y* f: O- M. I9 Y% v8 z
所有细菌生存需要以下哪些内容:; m- E3 D& E7 w2 f- G3 \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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+ S1 R: e, T4 U# @% f5 w! x5 ]; U! e33.Which of the following correctly represent critical control points in a HACCP system?! A" I. q# \  r' w
以下哪项正确表示了HACCP体系的关键控制点?. t0 K" R8 r+ W& O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 Q$ a9 x5 L6 n. h+ j: Q2 R; Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 E) J) r0 B9 _7 c- u. J1 y6 ^

& f: G/ X: ?. b7 W$ W: O' h34.Which of the following is not an example of a carbohydrate?9 I$ s$ J& ]1 W! @/ Z: D$ n
下列哪一个不是碳水化合物的例子?
, P9 A: D5 D7 Z+ y2 d/ TA:Essential nutrients 必需的营养物质
& a& T/ k% F: o# f! b& n
5 n- y; }2 T' y- j* P5 w0 y35.The process by which a liquid fat is made solid is called:
" i8 ]' g; t. t2 q5 Z2 o. W液体脂肪做成固体这个过程叫什么) \$ @4 A" R& x/ I4 x0 z) {/ S
A:Hydrogenation  氢化1 y0 Z) O% r& j) I

+ J/ W+ c: P# i5 o' z36.Which of the following is not an example of a fat substitute?% ?! c# R5 W( f6 s
下列哪项不是脂肪替代品的一个例子
: @# u: a5 T: @9 k( h# c- G( j& |: ]A:Acesulfame K  安赛蜜K表
% z: y4 N* z% j1 X3 A0 s. c' ~4 I- i9 W
37.Health Canada requires that a product labelled "fat free" contain:
7 c: u/ y) c, @加拿大卫生部要求的产品标有“不含脂肪“包括:  L2 N6 C# c$ J& X9 h, }% S0 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- y) y, [4 c% Q2 C0 r' a+ i1 m1 V. R3 k" h( g" F0 y
38.Which of the following is not a problem associated with converting recipes?
3 N+ i' y3 q% ^下列哪项是不相关联的转换配方问题?/ g) x+ S5 J2 {6 y+ {! C
A:Unit cost 单位成本
/ `5 K5 y4 l; |3 ~8 y0 B
+ G% b5 I3 y7 a9 n9 N  s+ l4 Y  ]39.The condition or cost of an item as it is purchased from the supplier is called:( i2 y: u5 n9 F9 r/ |
从供应商采购的物品的品质或成本叫什么
: v$ |8 x- I4 e" u- mA:As-purchased cost 购买的费用5 |: m7 J" Y) W( ^1 @: _$ l' {5 }

& R. t$ I8 p- |$ F40.The amount of stock necessary to cover operating needs between deliveries is known as:! m5 \% T- B9 }, }2 v, C! \
在新货到来之前用于日常所求的必要库存量叫什么
  H. i. B( ]8 g" m' ^% W9 RA:Parstock 基本日常最低库存
" p) \+ v8 h) \
/ c+ Y' _; C/ Q. x, D1 }+ U9 u41.Which of the following abbreviations is used to describe the proper rotation of stock?
* v/ V+ ]1 m  D, m4 q, H下面那个缩写是用来表明正常库存流程?
: G) s8 C9 M) J; f. ?A:FIFO=FIRST IN FIRST OUT 先进先出
1 Y# ^8 Z; d; K8 L( f# H+ c1 @4 k/ g# X
42.Which of the following knives is used to turn vegetables?0 P* [  G: D2 {( C
下面的那把刀是用来打开蔬菜吗?) ^9 v4 R$ ~; v4 f. i
A:Bird's beak knife   鸟嘴刀' \' d- K% C8 K0 A* Z  c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; @4 R* w3 b& V( x% b5 B1 c5 m& w
5 `8 N) W8 L$ K* [5 k4 s% A
43.What is an instant-read thermometer best used for?
' w1 L0 e1 n) d! J$ \即时读温度计最好用于那方面?7 B% Y# C$ S3 R  k3 J7 W7 s
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 a) M1 u) w8 c, G. N
( g7 n/ u1 U7 q, `) O5 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 ?: [/ c( g$ J& Y# u
下列哪些金属材料受热均匀,通常用在铁板而且非常重; M( m1 \+ y7 s7 v+ c
A:Cast iron 铸铁
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5 K: R. c  k# `/ M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ q; P" \4 x: Z% \) ^哪件装备下面有一个可移动的碗和一个S形叶片?% I: _% f% ?6 O' d0 k8 S
A:Food processor 食品加工机2 I9 D' L( D4 p- B4 Y: ?
http://www.google.com.hk/search? ... iw=1263&bih=572' n% f) |1 O5 }8 I
: u6 I* I# I5 z1 r
46.Which of the following is not a rule for knife safety?
7 Q. j0 B1 u" p; L/ v" }下列哪项不是用刀的安全规则?
8 ?4 Y7 F  |+ _( W) _' |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. Z) a8 x) ], D7 A- t  |0 a7 p3 E' {! C4 n: s. X3 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 J7 }' |) b5 s& o  C8 O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  Q/ ]( o. r$ D0 y$ bA:RondellES
1 v* @2 B. e! r0 j( shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 M1 }# e" z& a2 B( l
5 Q) B% g- {+ N8 |6 l
48.Which of the following is a diced cut used to garnish soups?
) x# T! Z/ U9 o5 A下列哪项是切成小方块用于汤的装饰?1 `+ R& D! e5 D! v9 ~! G
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ e  O! U6 M' s% d8 V. ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  L% G. Y, z: H, ?: Y0 y% 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!!——
0 {! t# e$ K% v2 [+ zA:Gaufrette % ?* o; E# U* q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ m! y7 K3 H. X6 g7 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  Q" p. V- A. }' XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 c/ ?: d6 r0 |7 A6 f
5 P/ r% R6 a1 @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# D% ]% z4 h& R
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): j# n) d( ~  n% L- [* L4 E
A:Cilantro 胡荽叶 香菜( `  d" R$ N+ Z" w& m  d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; c5 q% q) G& A( W2 g( t1 F
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60.Allspice is made from:4 B8 ]8 a+ S: \" h
多香果,  多香果香料是什么# X% j* P! q; `/ r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 w- u( e! o3 ]( k# xA:A dried berry 干浆果
. _2 G/ U; v2 ~, U+ l$ t7 N; u" a3 g0 x: Z' x
61.Which of the following are used to make a sachet d'épices?
' v! [9 |" X0 ^( L8 R下列哪些是用来做香包德épices?; H) U9 o6 u2 U: @
http://www.sachetcatering.com/' O5 Y! L5 v2 v, X9 @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 Z7 j- ^/ I2 ~1 _

, W& {# M: k1 T62.Which of the following condiments are not soy based?/ y5 l1 H! U9 l& h4 i
下列哪项不是酱油调味品的?$ t! p8 |* E2 V4 y( d5 H4 w
A:Wasabi 日本辣根
9 h( c+ S$ C4 d& F) m# R: X) p" ]5 D7 h8 `# x1 {2 B  \. {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! |* Y1 b/ f' J$ u# 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:( j0 B# P1 z7 Y4 h
A:Pasteurization  巴氏杀菌9 ]2 p* ~, S- i" M' v
% O3 J9 R) x2 e/ m
64.Which of the following steps is not the correct procedure for whipping egg whites?' e4 P6 `( A: c- D
下列哪个步骤是不是正确的蛋清搅打程序?9 F$ I4 K$ K2 A) S1 D5 L& `  o  M
A:Allow to rest before use. 允许休息后方可使用。' @) u/ j( H. V- q
9 }4 @7 N% @3 Z# s0 k
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ X3 e% G; a, p3 nA:56g and 63g 56克和63克' p5 \5 i' @/ Z! R9 k

: L" ]$ u0 J# \8 K7 a, Y/ e66.Evaporated milk is a concentrated milk that is produced by removing
  S$ C' Q% H/ m- {; V炼乳是一种浓缩牛奶 是去除什么做的* `, c) t' w) M( J
A:60% of the water 60%的水$ h2 R/ ~0 O: Z# m
8 p+ B: V2 A: f
67.A method of cooking that transfers heat through a liquid or gas is:, Z6 \5 H* G1 `5 q: P
一种烹饪方法,通过转移液体或气体是:5 ]  Z; s; d8 U- G1 B! ]1 V4 J
A:Convection 对流
( M0 {  J  ^+ c0 y2 ^9 K+ Y# M6 C; s- i' U0 X
68.The cooking of starches is known as  烹调的淀粉被称为
" q8 s( z7 l2 @- UA:Gelatinization 糊化/ z0 N6 k( g1 G1 {# V& n0 ~: i9 b
1 V' ]7 P! U2 I8 i& S+ p9 \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! F  m8 l! w3 ^+ T+ @) q
A:Braising 烤& X- k6 u5 e6 W; {

2 p8 Z. N7 |) b& @/ ~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:
- m3 E" K/ u, Q8 C' J1 I$ d4 SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 M4 H, X: l4 t) T- ?4 @" R9 t+ f
% G4 ?5 s- f8 A: i! Y71.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5 m5 b1 |4 A. W1 Z0 `
A:Fumet 原汁
" M* }1 o. @; E7 \, H1 Q  I- o( q2 `% F  N3 m9 H; 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3 {& t- D0 y* z$ h8 x  H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 o+ o; O( H/ j0 B/ i/ P+ c
  C3 }! F+ e7 V
73.Which of the following is a principle not used in stock making?
) O# B2 v5 l4 x0 l6 l8 I下列哪一项不是用于制造高汤(低汤)的原则?
8 X( d: ]$ I$ M0 \9 QA:Start the stock in hot water.开始在热水中操作
# N+ K% _+ a. g+ ]9 ], I4 g
/ ^9 w" B8 D& g) l. ?  M6 ]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
' V* j+ f( X& |4 _! N4 PA:Remouillage 法语熬汤
0 v9 k. x& z2 G. A( N& Ahttp://www.haibao.cn/blog/post/176242.htm
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