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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。
7 S1 A  F% C) f' q
  V1 S9 B) S% ^( }' h& n/ I( s. ?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。) s7 U0 ~; y% a6 e0 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# `% H" ^( \8 R
1.Which of the following methods should be used to determine doneness in a New York steak?
7 J  R- D3 \& Y  r' f2 l! y% t$ 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)
0 v3 i! e; b; j7 o, p  l1 e+ FA: pressure touch. 压力触摸
/ S" F8 u6 ]- s! w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 Z% H2 w6 G! l; h
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  C: q3 U" L4 u) p
A: acid  食用酸; q* g% W; o' t) M" ?" n4 ^) E
3.Vegetables are major sources of which of the following nutrients?
' l, R1 }" b# ~7 O( h8 @蔬菜中包含的主要营养有哪些
! P. h1 W" q9 |' Q8 r; kA:vitamins and minerals. 维生素和矿物质。
5 G# e/ C5 D1 e0 Z4.Cauliflower is commonly served with9 f7 Y" P  E* V& I+ R  A
花椰菜(菜花)最常见和那种酱汁搭配& N3 n/ I4 z& H2 e
A:Mornay sauce. 奶油蛋黄沙司
' T) g- \3 [, q6 Z+ O' {* O/ i3 Z  p5.Which combinations of products are found in pie dough?
, O  U/ M4 r8 o. M& X( 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??)) N% [# ^9 Y( v- R; C) Z% l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 K, b- w( R0 X' g$ \5 Y
6The French term for mussels is 法国语青口(海红)叫什么, p# N2 M6 }) V. O
A:moules.法语青口,海红
& b3 H1 w2 j5 }  W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' A% t# ]; V5 P. x+ p8 }* m: \A:faintly fishy. 稍微有点似鱼味
& p+ \' R2 n; k: q7 n6 D9 p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) c! Y9 C- |8 y
A:2 days. 2天
' v5 A. [: T* r9.What are the principle ingredients in ratatouille?
! i; p7 l3 P2 D5 Y9 W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 g5 n% k& L9 I* x% f; oA:Zucchini, eggplant, green peppers, onions and tomatoes
8 y: ]! \! S2 ^6 K4 T, a8 I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- L7 _! q6 s7 w) P$ F/ a/ D% g9 R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* ?$ [8 j, E9 j- c- N9 A
A:cook food in quantities that will be used up within 20 to 30 minutes., C- L+ I8 y: [
大批量烹煮食物要在20到30分钟内+ Q) U. d; o% r9 F/ w0 e
11.What person has the authority to issue a Health Permit?
0 W/ U0 j! q8 N6 s% L# G( U- r  @谁有资格颁发健康证(卫生证)。
' V, R8 R# q/ Y6 MA:Medical Health Officer., c) r4 D* q) W
医疗卫生官员。
) A$ j7 ]7 W9 a; I8 e+ O0 U5 |% O12.For what period of time is the health permit valid?& c9 N+ ]+ t" S- Y
健康证的有效时间是多久?8 U, Y; ]  a2 x! U" o
A:12 months.12个月1 L6 a) m2 \( q' I( O/ @4 T
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; c9 y, v  z# M5 {4 c# S# M: }. x
在食物和饮料准备区,通风系统换气的标准时什么
) F# B, }" n, R- h, d: O8 [A:08 times each hour. 每小时8次5 A4 j! r! t0 l6 A9 T
14。The minimum temperature for manual dishwashing in the wash sink is
# k5 q5 ?8 ]! Y  d手工洗碗,洗碗池的水温最低多少度?
0 V2 K( R, i* b4 u) h  G& t6 U" lA:110 degrees F (43 degrees C). 43度
+ _+ d: ^  Z. F15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 b5 H, q: o: }
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' T+ K5 p6 G, _" S3 Y* n) qA:180 degrees F (82 degrees C).  82度- u! D, i( f8 {
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( s) W1 m# {( O4 B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 y, d$ h% t2 C1 jA:en papillote.  法语自己理解
; V4 W3 i4 B2 D; T# ?17。Wing or Club is considered a  S. V, m( _5 O3 M  O+ F* U" q
翼和CLUB 被看做是一种...
4 }$ R. j8 C+ `1 MA:Bone- In Cut     带骨切* m0 F9 v. @* u2 g
18。New York is considered a   纽约牛扒被看做是一种
, Z- V: Q( {) a- Y' N& e7 nA:Boneless Cut     无骨切1 F4 X% J; v  B
19.In general, a court bouillon for freshwater fish will contain  P9 `; Q$ n, }
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* M, [% g8 e' {7 Y$ y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) b% S% I. Z/ u2 ?和做海水鱼同样数量的调味料和香料( e: ?2 X+ h2 T$ l: a8 h+ q" R; z
20.Anise is very similar in flavor and appearance to
( L2 Y! @5 \1 ?4 {八角和下面的那种原料有相同的味道
) R( f$ K: ?+ zA:fennel  茴香6 E5 s4 H, c% V0 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: S/ N6 r' q# d7 }2 Q# y& U
下面那种原料更像大葱且有平面的叶子
6 s$ c+ \. k0 E4 H- {& u0 E- ~A LEEKS  似蒜葱 (这边人叫京葱)1 \  h+ F, k2 o
22.Which of the following cutting shapes refers to a small dice2 i* |: ?. Q: D& ^* v/ T  L1 C
下面那种刀切形状指的是很小的粒(末)/ h# x0 ]; D  c+ E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! r5 F  E: Q4 b4 f23.Oil is added to the water for boiling pasta in order to9 e0 h7 V8 P8 f
向煮沸的pasta (意大利空心粉 )中加油是为了; @. Z0 r8 z# Z
A:prevent the pasta from sticking and to minimize foaming action.
3 J9 o( `* M' I3 D5 i9 z" F防止面条黏合并降低发泡。
& T; c/ q) s/ z' H3 f24.Which pasta dish features pine nuts and basil?
; `# w/ e7 j4 w下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 E% W* T3 w1 R. d
A:Pesto.一种绿色的意大利面酱 5 D8 s3 N' X8 U
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
5 L# r6 V! G$ j7 h7 I$ U7 B' p下列哪项是一个春天的蔬菜类似于菠菜?
. u) w" e0 v* {3 r0 xA:Sorrel. 酢浆草。
2 I/ h; G4 S( p% x$ O3 J$ yhttp://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:( b5 s' s& G0 h" i
哪位厨师最早带来高水准浮夸的美食
: J; l/ R; t( o: a3 dAAntonin Carême 人名 安东尼·卡罗美
( s: i+ q) H  A! n. p3 U, d/ l1 D) O- y# m, X0 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& K- |8 S/ r6 M( X) J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) F+ y' ^  u: ?6 K: N8 _- cA:Cast-iron stoves         壁炉
8 [3 n5 c- i) @/ dhttp://www.usstove.com/products.php?id=6
6 ~! c+ ~/ u' O3 v5 P  g, y2 E0 }$ |( D1 ^* ~6 w& A/ u
28.The French term used to describe the roundsman, or swing cook, is:
' g3 u3 U( {/ c. e( s法国术语,用来描述roundsman,或摇摆厨师是:7 M5 A  ^& D, L1 c
A:Tournant   图尔南
# m: U/ O3 t% r1 n4 s! l; R5 u1 Z* z5 K, T) C
29.Another term for the wine steward is:' n# D& t8 U+ [8 ^
葡萄酒侍酒师的另一个术语是:4 G' z& d+ I, q% X$ y. n
A: Sommelier 侍酒师
1 j4 d' t8 I, i8 _0 ~7 D
' B- m0 P5 i% C8 g3 h3 c3 ^, j30.Molds, yeasts and fungi are examples of a:
" s7 g( ]# C, T& q1 ]霉菌,酵母菌和真菌是一个神马例子
  n5 @, m3 E! _" q: jA:Biological hazard 生物危害
9 C9 d2 T+ H1 R0 D% \* O
$ O2 l# h6 ?" G: w+ M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 B0 z" Y& \9 K0 R根据加拿大食品检验局,食品的危险温度区在多少之间:
, |- ]$ w# Y$ ~* I% b0 W" @A:40° and 140°F (4–60°C)     4-60度
. {# N) B% ?: k( B8 n3 b
7 `( i8 y) H. ]  }, y) ]32.All bacteria need the following for survival:
' W- i* ?: s, Z; |所有细菌生存需要以下哪些内容:
2 X3 l% t: {1 Q% y5 Q# MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 _1 v* a) x2 X4 g6 ]

- w. R! P' f# B0 k6 q, ]33.Which of the following correctly represent critical control points in a HACCP system?2 e# o# |4 ?& v
以下哪项正确表示了HACCP体系的关键控制点?
+ A$ P% E( r: g/ J' g- t( oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ W* c7 b5 r2 S$ P+ K, h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 x4 _0 V5 i4 z
) S! q: K0 U# f' ~: Z$ _  c& N' c34.Which of the following is not an example of a carbohydrate?
2 C6 R+ q/ {' x$ O4 p; u- s下列哪一个不是碳水化合物的例子?
9 @0 U( r0 B: ^8 z/ W& @8 ~A:Essential nutrients 必需的营养物质
- ]1 T- y, ?9 L5 D" Z4 O! w# x0 M
- ]7 m1 n1 h% e- f/ Y3 K' c; v35.The process by which a liquid fat is made solid is called:0 c) z2 |- N  _/ b5 [, ^
液体脂肪做成固体这个过程叫什么) I/ q6 L. _1 z1 A. `4 C
A:Hydrogenation  氢化
8 S+ E+ O' t9 ]6 d
/ i6 R: u" }7 |36.Which of the following is not an example of a fat substitute?) O) V, t: {! }* @/ I
下列哪项不是脂肪替代品的一个例子
8 o$ x7 l# m# r+ }& X3 qA:Acesulfame K  安赛蜜K表
+ h8 v2 p2 ~% c0 M
4 m7 w- T6 E& i$ f37.Health Canada requires that a product labelled "fat free" contain:2 R/ M& K( C: K" I9 B) p! d0 p
加拿大卫生部要求的产品标有“不含脂肪“包括:7 f6 h3 |, K$ g: G
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 K4 p, r1 g  ^
  \. k  U! P) u1 z; j8 U8 ^" s: a38.Which of the following is not a problem associated with converting recipes?. w, x. u3 H) h3 \" [" \% q# W
下列哪项是不相关联的转换配方问题?
) D2 O1 w) |# x' [* I1 YA:Unit cost 单位成本
: \' ]* B3 G' P4 P, z$ ?% [5 i6 v/ _) \: b' }7 W, X1 P3 E% }7 C- T
39.The condition or cost of an item as it is purchased from the supplier is called:
6 l  u9 b: b9 Y' w从供应商采购的物品的品质或成本叫什么
) K( x' }& @: t! z" [2 AA:As-purchased cost 购买的费用3 A1 n/ E/ x7 D% i

7 L! K& O- B6 s0 C7 g3 ?' y& x40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 G, O+ W& g8 U4 i$ F& K在新货到来之前用于日常所求的必要库存量叫什么8 @3 ~/ N: n9 A4 R5 S2 O
A:Parstock 基本日常最低库存+ }" c7 V$ C; w* @3 d
) G% O% l" z' i" ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?( f0 r: p1 \2 R5 [
下面那个缩写是用来表明正常库存流程?
( D" Z8 t; t; U& i! iA:FIFO=FIRST IN FIRST OUT 先进先出
5 i) M! Z% K# a4 d2 a% E: q! C5 Q: T
42.Which of the following knives is used to turn vegetables?. j: ?) z! h7 j6 Y& X
下面的那把刀是用来打开蔬菜吗?& O* n0 P" }  z, c
A:Bird's beak knife   鸟嘴刀
1 y( P/ d) R, g& h2 E9 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 Q$ [% f/ E1 f: Z: P$ Y5 n) C" A% O
- p+ f: {1 c% i5 W8 _43.What is an instant-read thermometer best used for?
( u3 R6 y: k% p/ R4 ]即时读温度计最好用于那方面?
3 o6 ~, a$ m. b8 L: @/ k5 H; OA:Checking the internal temperature of a roast 检查被考物品的内部温度$ R: z5 ^8 X1 d& L. l6 h

3 S; `0 |; R! @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: v9 W& X. A' o7 X3 B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( _1 C/ h9 e6 ?A:Cast iron 铸铁
; L+ A5 ]) e1 p; p/ `* v/ B$ L% h) V  b! z) b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  @& E5 h' F4 C9 }3 r' h哪件装备下面有一个可移动的碗和一个S形叶片?1 B0 i- }$ q3 E- @6 f
A:Food processor 食品加工机7 @/ E5 [) `# e
http://www.google.com.hk/search? ... iw=1263&bih=572
* |" a; R$ ^' Q0 N
8 r" F8 @% h: L/ d9 s  n- L46.Which of the following is not a rule for knife safety?
8 G  U: u7 [& a& E下列哪项不是用刀的安全规则?
* [: D. H* {- a& F- OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 k3 `5 Y! u& i" d9 b# P! V

1 A" i/ Q* X0 ~+ |- y& }3 o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( B! Y6 o0 j$ ], B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ |. D1 ?6 N3 k
A:RondellES
6 `: j' z7 L# \( E+ y5 _3 mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 ?) _; v# r4 \3 a( U, X! n0 x
6 q: X7 K- M  \  i48.Which of the following is a diced cut used to garnish soups?! v2 N  u4 V* i( K" ~
下列哪项是切成小方块用于汤的装饰?+ U* ]7 C) g0 I! E* K( v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# J) A5 y' a" k! I- s, P% j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ x: ~5 I- |+ V  t/ w& U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!!——
: W# P5 n9 m) N$ WA:Gaufrette ' E8 `4 _( v0 X1 ~/ r* R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- U  r3 Y9 w) a7 w7 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& \: H8 U+ Q+ Y# X# Q8 C6 \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 A1 t$ p' y' C9 n' n2 m  V
1 d8 v9 p1 p. Z' W' w! k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 |6 i+ @% N5 T( ?: I; x4 h8 k
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)
2 p, E1 Z% p0 V. l; ~5 Y1 YA:Cilantro 胡荽叶 香菜* @  g4 F' J) s1 J; @: {9 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 N/ f7 v% [3 r* b% N

  G( g  ]9 _2 D8 W- g% N3 a60.Allspice is made from:
  L1 _5 a# V0 r/ v% c 多香果,  多香果香料是什么
' o6 t# v9 S% j' ?3 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' j1 \4 V* B8 j( C$ z( q
A:A dried berry 干浆果" e! h! W; f$ n" q) f' F
3 i( u8 `+ M/ w
61.Which of the following are used to make a sachet d'épices?0 r6 H9 B1 ?+ b. a
下列哪些是用来做香包德épices?
2 s) n( o7 m# ^( bhttp://www.sachetcatering.com/
3 v9 x7 Z2 @: bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 E7 g6 @2 f( Q' @! L- `/ ], A; H
: {1 C+ q) E5 G# i; M1 [62.Which of the following condiments are not soy based?7 i- d9 ^; Q5 D: o4 |
下列哪项不是酱油调味品的?
- h# j' ?" D9 J4 B5 Z! HA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 s& Q% t9 b6 D/ 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:" @! I1 n. E! ]
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?; ~3 h$ k3 S; d+ L6 d4 q
下列哪个步骤是不是正确的蛋清搅打程序?
8 ?# `5 t/ }1 Z+ T  EA:Allow to rest before use. 允许休息后方可使用。& ~9 }, I. z/ Q2 C+ H

1 V- l. |- F' m6 {9 K65.The weight of a large egg is between:一个大鸡蛋重量介于:
  F& d4 h: F. M3 U) GA:56g and 63g 56克和63克
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! d$ V3 n: G8 C6 g$ R66.Evaporated milk is a concentrated milk that is produced by removing7 Z; U2 U2 z# a" ]- q2 X) P
炼乳是一种浓缩牛奶 是去除什么做的
2 }9 f; `% [: Q( {A:60% of the water 60%的水6 @; Q: T7 `0 e% n
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67.A method of cooking that transfers heat through a liquid or gas is:
; I! c2 ?) D1 T8 N; J0 [0 W一种烹饪方法,通过转移液体或气体是:' X& h, E: @1 n, |$ L8 G# U2 ^4 S
A:Convection 对流: T) k1 U% I0 U; @" S' q( X

7 j/ y, U' f3 J+ T, U  T68.The cooking of starches is known as  烹调的淀粉被称为
; }9 O* o  ]1 O, y8 R9 T, E* lA:Gelatinization 糊化9 K/ h; m& r# F+ ?! Y( k/ m4 \

5 c4 R8 w" X) u. U: s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 A7 C; _. U% O! |/ ~, @A:Braising 烤
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- L9 |4 O" j" z" Z' D+ ^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:
9 H3 z) \* `. i  F: x0 J& VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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% O) A8 o0 e; ?! n4 N1 h# r; [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9 I' L+ n6 p- v! E* J0 s
A:Fumet 原汁2 B4 T* M9 f: u1 z
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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; m) M! E1 S8 J- H& f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% J- ~' C; _+ b* x/ w" }* t, x
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73.Which of the following is a principle not used in stock making?, S' Y0 A& o- X+ k( F
下列哪一项不是用于制造高汤(低汤)的原则?$ D) }- g9 c' t
A:Start the stock in hot water.开始在热水中操作
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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
3 o5 g2 p$ c9 R- v: {, d: ?: DA:Remouillage 法语熬汤
( L; F/ W" z( {0 }( t: Khttp://www.haibao.cn/blog/post/176242.htm
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