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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。4 @) C" U. U/ Z3 {5 N0 u

5 |2 D( ?# C+ y" x' 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。* K4 A7 ?; _$ x! V, a% p
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
* r* B# S0 F6 b3 d9 Q% _5 L1.Which of the following methods should be used to determine doneness in a New York steak?
; q+ |4 M4 V3 }) E8 ]! K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)
$ g0 e6 Z& F9 m3 i4 m- OA: pressure touch. 压力触摸) o6 u- Q: f/ ^5 ~3 T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% L, e* @' k& y0 d) T2 r! w8 b1 i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 d* J: E0 l; c7 E$ AA: acid  食用酸
. k2 W9 \( m% k. V3.Vegetables are major sources of which of the following nutrients?0 Z6 k# p- m) x. k
蔬菜中包含的主要营养有哪些
  H/ I" r) b' s) A2 g) ]A:vitamins and minerals. 维生素和矿物质。
% h5 B# }& t8 [# j& i; |4.Cauliflower is commonly served with
: P$ O/ W9 u3 ~& q/ L3 e花椰菜(菜花)最常见和那种酱汁搭配
# j) a& i5 w: p# z2 KA:Mornay sauce. 奶油蛋黄沙司
/ z; L' Y1 \" d* [5.Which combinations of products are found in pie dough?7 Y2 L( J8 L+ g8 N, B9 N
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ ~+ S( W. v' N' p# ^% T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, }, @) E3 K. e. k
6The French term for mussels is 法国语青口(海红)叫什么
2 N' _4 V. `* A) |" x1 bA:moules.法语青口,海红
) j7 B5 J! T( p1 }) d0 ]; L) x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* t9 P, x/ @6 U' u* y$ C6 pA:faintly fishy. 稍微有点似鱼味
2 q& t7 z& a2 D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 S$ N' @3 U4 `: w  f9 ~' tA:2 days. 2天" f0 M, i- J- \; Q/ l
9.What are the principle ingredients in ratatouille?
) g' h% [+ w% K4 b; {, I- R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! e4 W, C5 i+ Z- m# n$ UA:Zucchini, eggplant, green peppers, onions and tomatoes
) C, C; o! ?2 h  ?3 q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% O' u6 ?+ s; B$ X, K" h/ Y+ G/ `6 S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- A- J" G. f# A" T+ x# q! F
A:cook food in quantities that will be used up within 20 to 30 minutes.
% B0 n9 I3 Y8 s) E, s5 k8 a1 z# X大批量烹煮食物要在20到30分钟内
" T; ^6 d5 j5 O: ^11.What person has the authority to issue a Health Permit?
8 ^) |' s, @4 C/ ?& }" b. W谁有资格颁发健康证(卫生证)。
; z: V- i! W  b1 n' ^9 G# X* GA:Medical Health Officer.
2 i5 L+ w) F3 U医疗卫生官员。
! l- Z- o$ P5 c' e12.For what period of time is the health permit valid?
& s! k& l* ~1 A7 c! w, `健康证的有效时间是多久?. N) ^& ^6 N7 h- W$ y
A:12 months.12个月& \4 H. d) [& P& `
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 D" y" y8 u* M9 X/ v在食物和饮料准备区,通风系统换气的标准时什么
& I( v' ^% \! K1 o+ \& e5 i& DA:08 times each hour. 每小时8次
+ }- T! b  ~, C, D9 k14。The minimum temperature for manual dishwashing in the wash sink is
( p2 @4 d$ L7 |  m* T手工洗碗,洗碗池的水温最低多少度?% P$ u& i- v5 }
A:110 degrees F (43 degrees C). 43度
0 g0 m6 }& j" h* V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: {8 s4 m: v8 M: _( Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# v! L8 q2 [* U" u9 K
A:180 degrees F (82 degrees C).  82度" d% [& G$ F2 U* a  @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( X+ f* t/ x3 P1 H- l5 D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# l) l) h+ z, y$ h" l' t/ @7 \A:en papillote.  法语自己理解+ J+ e4 t" c- ~4 S8 N" l2 g$ R
17。Wing or Club is considered a* M6 E  d0 d  H4 X3 ~
翼和CLUB 被看做是一种...  P4 I6 K, l, V8 V; E
A:Bone- In Cut     带骨切
3 X' e$ y2 g* R' j- L8 ]18。New York is considered a   纽约牛扒被看做是一种# R3 A! C/ b0 r
A:Boneless Cut     无骨切
6 h/ }+ f! b7 q" Y8 n* W" Z% d$ ^% v19.In general, a court bouillon for freshwater fish will contain
1 t. ]5 M: F4 ^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0 ?% k$ s; C$ G7 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, `& r$ J) _0 C' ^和做海水鱼同样数量的调味料和香料/ Y' v; m5 Y. ]' V0 R1 [( c
20.Anise is very similar in flavor and appearance to% N! l+ a" X4 T
八角和下面的那种原料有相同的味道) U# ~, E6 I2 O/ Y+ _
A:fennel  茴香
1 Z1 l* z& E3 P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! O7 l- T! P( j9 Q( I下面那种原料更像大葱且有平面的叶子* L( Q  B# J/ D& W
A LEEKS  似蒜葱 (这边人叫京葱)
2 J4 h, L  Q9 W. \  ?8 p. M22.Which of the following cutting shapes refers to a small dice
9 z1 b7 k! t. ~$ g! ?下面那种刀切形状指的是很小的粒(末)
/ ~0 R" k- g2 D% Y+ o% ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 }' q$ S( t' t23.Oil is added to the water for boiling pasta in order to
5 P0 _* }% K& X向煮沸的pasta (意大利空心粉 )中加油是为了
$ t0 l2 ^* e2 l& E$ S. z; |A:prevent the pasta from sticking and to minimize foaming action.* ^+ Y6 d/ Z( d7 l& L; ]
防止面条黏合并降低发泡。- \9 X2 d* o0 \% I0 w6 y
24.Which pasta dish features pine nuts and basil?1 Z. K. P: ?7 S, q  l8 @& \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ C. r5 J' J& c: k# wA:Pesto.一种绿色的意大利面酱 ) A* N$ R% ~5 ^* m
http://www.tianya.cn/techforum/content/96/563836.shtml
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- J5 Y5 k" b+ A+ |6 s' m) t8 M- [25.Which of the following is a spring vegetable similar to spinach?
( T( \: d4 o8 Z+ y3 C0 `  I下列哪项是一个春天的蔬菜类似于菠菜?
# v2 ^7 }2 N) C2 p) {& f. S, @A:Sorrel. 酢浆草。" c& o% ~7 C- Z: X0 |
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:3 m' n! d+ x9 P+ T1 o% F7 c
哪位厨师最早带来高水准浮夸的美食# L# y; |' ~! }& v  A
AAntonin Carême 人名 安东尼·卡罗美
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5 t$ ^* z( Z* J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% W) M3 ?' j3 a) {0 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 z7 l$ U2 F7 Z, W3 F$ H' oA:Cast-iron stoves         壁炉
2 t5 l2 R: v3 Shttp://www.usstove.com/products.php?id=6( X+ ^/ C$ k0 K) |! n0 [
% ]1 y+ V/ ^# e! d$ a" u3 |& @& y: w
28.The French term used to describe the roundsman, or swing cook, is:
* _% O( [, A& ?- I2 X6 M法国术语,用来描述roundsman,或摇摆厨师是:: B1 y5 {/ w1 h0 v/ p* y% Q4 H2 P
A:Tournant   图尔南
% v( ]; |% l' a: _& y5 z9 {1 q1 \" W* w9 M! |' y
29.Another term for the wine steward is:# h) N% B. C5 Y( d; `1 H
葡萄酒侍酒师的另一个术语是:& P4 i# S+ h1 A4 A" c7 d. J- f
A: Sommelier 侍酒师( ]$ U" E% L1 y

' F. Q  ^( e+ {3 f30.Molds, yeasts and fungi are examples of a:; U0 e1 x8 M/ T
霉菌,酵母菌和真菌是一个神马例子! g; z* i2 F( G/ d1 j' n; D* ]' p  K3 e
A:Biological hazard 生物危害1 j% D: T! @/ K+ g* _5 R

3 X9 C: o* Z5 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 F" D) P% w& r" Q2 B* u
根据加拿大食品检验局,食品的危险温度区在多少之间:3 v' e6 V% \: h, r
A:40° and 140°F (4–60°C)     4-60度8 P# d" s$ {% O# g( ~

3 U* E0 [# B/ e! G1 g. d; ^: [32.All bacteria need the following for survival:3 M6 B% m# A; L1 y6 t
所有细菌生存需要以下哪些内容:
5 L$ X& _( F/ K% GA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% O" A  e5 }2 q  P
! R. B' ^( i5 i8 [  r# n
33.Which of the following correctly represent critical control points in a HACCP system?: a# Y3 x+ V2 e% G  F
以下哪项正确表示了HACCP体系的关键控制点?4 e/ w+ r1 s$ E8 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 }0 m7 Z' h) [食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 K7 M  t% z( n9 }
9 x2 q5 x' m) r& x
34.Which of the following is not an example of a carbohydrate?( Q! ~5 q+ N) {' r* b9 O
下列哪一个不是碳水化合物的例子?
$ _1 J  ], J) J" r8 M: yA:Essential nutrients 必需的营养物质$ M2 q7 C& O6 t# k

6 m5 @! Z1 s# X/ s35.The process by which a liquid fat is made solid is called:% E# L$ ]% H: v2 G
液体脂肪做成固体这个过程叫什么
+ ?3 H7 o- f4 J% N) ^/ pA:Hydrogenation  氢化  {4 K1 Q# x( T. x0 M

( S1 i2 r; N  O7 \36.Which of the following is not an example of a fat substitute?6 D3 M% q5 P% P$ T! j
下列哪项不是脂肪替代品的一个例子4 Z' w- I0 a* n) r0 ~2 a
A:Acesulfame K  安赛蜜K表2 ^: _2 }* b+ t" z" ]
7 l" j5 |: ?; n
37.Health Canada requires that a product labelled "fat free" contain:
, U6 _) _+ X- j7 a* }8 [1 _; Y加拿大卫生部要求的产品标有“不含脂肪“包括:
' \. ?/ W  P' U' Q4 e# u, @: vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ {, }  B2 l; T6 H; D: h: x" ~/ m) \* t. c
38.Which of the following is not a problem associated with converting recipes?2 }, N# L* O+ g, [
下列哪项是不相关联的转换配方问题?
/ L$ ]4 v- \% NA:Unit cost 单位成本: r& l/ M9 t" W- Z2 u6 P1 S" g
' ?' ^/ b& H" q/ y" N' X2 h) [; x
39.The condition or cost of an item as it is purchased from the supplier is called:
2 d& g4 Z4 f$ W. P, ~2 @; |9 L$ N从供应商采购的物品的品质或成本叫什么5 H+ k8 q, N) V: Q! D& O! I
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 b: o1 K, G$ U# x6 j: P9 p9 |
在新货到来之前用于日常所求的必要库存量叫什么/ e7 r7 n4 C8 z1 P1 {" Q2 P
A:Parstock 基本日常最低库存! i! ^; F- |" p# V% O- @
/ I  B" N* Q' n/ w
41.Which of the following abbreviations is used to describe the proper rotation of stock?- D: C% a& c" R3 Y2 e. D% R0 \
下面那个缩写是用来表明正常库存流程?2 j$ i) a. H7 Q$ R7 n& o: O( f! H
A:FIFO=FIRST IN FIRST OUT 先进先出* \+ _$ l. n( `- k2 D6 x
6 ^" v; n* T) D8 ^# ^
42.Which of the following knives is used to turn vegetables?
8 m# m' O/ Q4 `$ e6 _/ r5 d下面的那把刀是用来打开蔬菜吗?
0 A6 F$ R6 r+ T+ o- NA:Bird's beak knife   鸟嘴刀3 o( {$ U# A: v, N$ I$ s. Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- {; Y* d$ v# H6 A7 Y2 u
( d0 l1 d: u6 a: ^8 A4 a& Z/ z8 l
43.What is an instant-read thermometer best used for?
" Y3 U6 ^' Y) ^6 X, @5 h即时读温度计最好用于那方面?* T, ]2 _+ s1 D9 d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ b' X, ]+ _: F- L" M
! M0 d. C- W9 b5 U  s  v! o% R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: X9 |! \' t" N# J
下列哪些金属材料受热均匀,通常用在铁板而且非常重" y2 ?2 T1 F, L6 ~3 N
A:Cast iron 铸铁6 `7 v# c* J9 u* y$ Q

2 p- w+ N+ l5 q% O/ N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 t: a5 O0 g! J6 [" B% A; g8 F哪件装备下面有一个可移动的碗和一个S形叶片?
8 y& }. A- M7 \9 C" o7 b1 HA:Food processor 食品加工机' Y) S% i0 v' H& \" @% X
http://www.google.com.hk/search? ... iw=1263&bih=572
# ^9 N6 \' s0 i) V/ K9 K
2 c& {2 J# R) |6 C9 B" ~46.Which of the following is not a rule for knife safety?
- `" O2 W! Y6 P& `0 _* w4 \下列哪项不是用刀的安全规则?( c  X( j3 H8 u& a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: N& ?' l8 }# U. L: i0 A
! _% }6 [4 L: H' y  K* k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  {* M# P( r3 W0 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# G/ z+ \# Z4 u
A:RondellES
7 {9 ?4 d5 ~& G) b  e6 fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 R  g7 s2 I, g- F6 p8 D
1 H. j8 g% @4 Y+ j9 l. M' U3 F
48.Which of the following is a diced cut used to garnish soups?' A" ]* S! `9 r$ g$ S' M/ _, v
下列哪项是切成小方块用于汤的装饰?
% x" y# J6 p8 d. W, m+ ?1 |4 WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" L" D1 }7 Z' ]! y& x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& Z5 v" F' W. W
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!!——3 M" A9 c8 G+ n
A:Gaufrette
5 `1 B7 W5 g7 C& |1 N9 C5 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 {# F0 o1 h! v( l- V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% ?; w% R% i2 h8 F5 f; Y8 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 \; B* K2 h% U) H
' n6 c9 B7 N; y9 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; {  k" l5 a$ y  b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 A+ W0 p" x6 I3 AA:Cilantro 胡荽叶 香菜1 f5 `0 @: M' _; F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- i2 d4 K. z2 I; T; f
多香果,  多香果香料是什么
; B- ~; ~& S2 khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 u0 x9 V6 o4 n( Z9 w0 T9 R
A:A dried berry 干浆果
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& J6 N0 ^; q+ z% a: d- m5 _( D61.Which of the following are used to make a sachet d'épices?
( P- W! N- O) a) j/ E; f9 g0 Q下列哪些是用来做香包德épices?
; R8 t  V; U7 }http://www.sachetcatering.com/% I- U9 r- P/ z* n6 m4 s7 z& L$ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" }, R' B6 c: E) A. E3 r5 V2 v
; _  c$ d$ Y6 p7 [! @' _8 ?3 i8 f
62.Which of the following condiments are not soy based?
+ O  {+ y& R0 O  e7 H% M' T下列哪项不是酱油调味品的?  W$ r0 f" L" O. \# K$ k
A:Wasabi 日本辣根
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! l! b# k$ N. a; x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ t0 W, A, b5 y! [1 h9 J8 R1 l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:9 t: }8 n4 Z: I1 V! q, Y
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# y+ l1 e( J! _  u1 u; T" z
下列哪个步骤是不是正确的蛋清搅打程序?
) A) D0 w  P6 O% W' cA: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:' S; u% |! Z( P5 g
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: E7 t* r/ T8 p
炼乳是一种浓缩牛奶 是去除什么做的
3 d; u7 M: ?. U5 AA:60% of the water 60%的水8 D8 O; a' l& D3 T7 q
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67.A method of cooking that transfers heat through a liquid or gas is:
- `7 E3 ]% y, Y6 b一种烹饪方法,通过转移液体或气体是:6 ~. Z9 _4 i: ^& x6 D% Z
A:Convection 对流+ V; N7 m/ ]! U8 C3 U
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68.The cooking of starches is known as  烹调的淀粉被称为
* B; @6 \+ d: s& Z8 x0 E3 \, a7 |& pA:Gelatinization 糊化
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( E, ?, X+ T# k" ?: x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 Y! b' Y  P, {, MA:Braising 烤
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0 j4 C3 O% e  [, R% s5 ~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:) I, o* u5 J4 ?$ p8 d% l
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* y7 P/ q" F! u; j: X
A:Fumet 原汁, u. t0 b4 c* k+ O, l, f
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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
2 V' J/ M" r6 N: wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ Z0 A2 R) R! M1 g

* L1 f! y& W6 M& H% k73.Which of the following is a principle not used in stock making?2 n. g0 u) w8 s
下列哪一项不是用于制造高汤(低汤)的原则?
/ a6 t0 {- q, g+ T* O. YA:Start the stock in hot water.开始在热水中操作1 ^) ~6 Y, o# e1 x

# s6 m' F: _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
! W3 h+ H; x- P4 b, I2 W; nA:Remouillage 法语熬汤/ }! J1 M8 U: S- R  \$ c5 w/ ?
http://www.haibao.cn/blog/post/176242.htm
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