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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。" T+ ?# |" N4 s8 U2 [

, G7 [7 P: q& Y5 i1 O0 I+ V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。7 V  ^% J$ i! b2 ]! Y. O
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8 G3 W8 A  j8 q, g  v6 u
1.Which of the following methods should be used to determine doneness in a New York steak?2 g* Q% K+ x" ~1 H
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)
- Z' ]  o  Q/ V) iA: pressure touch. 压力触摸5 s; D. `; T3 k, g* S$ ^, X
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ l" u* Z  X; J. P+ s
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, h  V0 {4 ^( m% y( i) h6 |
A: acid  食用酸
& O. u/ z( _/ ~3.Vegetables are major sources of which of the following nutrients?4 {2 U5 ?! p* h  n( |7 v0 C
蔬菜中包含的主要营养有哪些
9 V( Y, o: O  y# E2 _" L: LA:vitamins and minerals. 维生素和矿物质。
9 t6 J% e7 r3 }( U4 T+ w4.Cauliflower is commonly served with
7 i8 J5 v, i, k( {4 T$ @/ ]花椰菜(菜花)最常见和那种酱汁搭配2 x3 N$ [% H2 i1 `- G% e5 j
A:Mornay sauce. 奶油蛋黄沙司
# s0 n9 }; {$ v: h0 H5.Which combinations of products are found in pie dough?
$ h# d+ b/ n4 P& 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??)
! k, y9 B7 B* a- gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ z4 X/ l+ t  F5 ?6 y6The French term for mussels is 法国语青口(海红)叫什么' H3 D8 q7 ?% \6 ]8 O; X
A:moules.法语青口,海红
$ M0 C6 U5 R& S0 j, T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: r' Q  C+ Q& I' l) s5 N  ~4 t' [A:faintly fishy. 稍微有点似鱼味
2 X: A, [6 `5 d9 P8 e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 O3 G6 T8 x+ {  y
A:2 days. 2天
0 Q; U8 S; b! g: Z  N9.What are the principle ingredients in ratatouille? - }: T+ [2 n# V" W7 v6 N+ Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); y7 E( g. x% t, E6 a2 k9 Z
A:Zucchini, eggplant, green peppers, onions and tomatoes/ y, i1 Z, g' s: r4 o& |0 m5 D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( _& e8 g& e% }10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- J( _6 [9 z/ A5 z4 vA:cook food in quantities that will be used up within 20 to 30 minutes.
7 K6 u1 D8 w  r# k- h大批量烹煮食物要在20到30分钟内* I/ e1 q) Y% a0 q* l: ~% E* g
11.What person has the authority to issue a Health Permit?
! r; D/ b# F3 |5 d2 c$ \谁有资格颁发健康证(卫生证)。% m( f% D/ V, q( y/ J8 Y) t# y
A:Medical Health Officer.& l" b1 x+ @5 m+ r+ U  s
医疗卫生官员。& |  ]( @6 t3 ?  a
12.For what period of time is the health permit valid?
1 R6 A) T$ L4 e* t0 l+ y/ [/ @健康证的有效时间是多久?+ D* L; V$ g; A* G
A:12 months.12个月
  h- y) s0 X, v0 h  N" r13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& h5 Z% x; M- G  `. w在食物和饮料准备区,通风系统换气的标准时什么
  P( ^1 E9 }& {0 c9 x4 zA:08 times each hour. 每小时8次
% ~3 A/ N9 a( c14。The minimum temperature for manual dishwashing in the wash sink is9 o' Q/ P. r0 p. b, x& r
手工洗碗,洗碗池的水温最低多少度?
, P! J+ v+ r8 h+ ]) QA:110 degrees F (43 degrees C). 43度
$ D9 Q6 O, x& C7 U2 Q9 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: @1 @! c, |3 x5 u! T1 `. o" U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 {" H6 u2 }5 Q7 T% u; r) hA:180 degrees F (82 degrees C).  82度
! e# K# q3 M9 c+ J! e, n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! `2 h1 c0 O0 q! s  J1 L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 ]  ^$ |: F. w
A:en papillote.  法语自己理解- l! n8 f3 n' _2 A
17。Wing or Club is considered a
3 V2 L" U2 h# h: y: d1 z! [翼和CLUB 被看做是一种...9 s* ?/ I0 p+ r8 B
A:Bone- In Cut     带骨切
3 f* L) J6 W* L/ F' p7 D- S( T6 E18。New York is considered a   纽约牛扒被看做是一种0 K( e) \8 O! S: H9 Q
A:Boneless Cut     无骨切
; n( g, t; m9 H0 U( _" t  x1 x0 a19.In general, a court bouillon for freshwater fish will contain8 Z. p1 f, N4 W! S
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  q; Q9 H+ R1 z+ T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 c4 V4 I0 @1 r  b% c和做海水鱼同样数量的调味料和香料
. g4 i6 X) b- Q6 r3 }' k1 h20.Anise is very similar in flavor and appearance to$ V" f3 ]' ?& E+ T& `9 N
八角和下面的那种原料有相同的味道
. w2 }* z5 y2 L7 f2 N( K- s- `6 RA:fennel  茴香
; [) E- L" C4 g2 l  f1 }  G3 y' _21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. v1 L  a3 ]( b; C! S下面那种原料更像大葱且有平面的叶子1 T4 I) n' ]2 H7 }& Z. y* L+ W
A LEEKS  似蒜葱 (这边人叫京葱)
6 o2 D; l" o. ^8 a  N, i: F22.Which of the following cutting shapes refers to a small dice
4 y+ ^1 c9 s( e  W) Z) T( j下面那种刀切形状指的是很小的粒(末)1 P) [0 @9 h9 ?8 V+ X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 g3 Y0 C* ~1 H2 I2 R23.Oil is added to the water for boiling pasta in order to% Y7 t1 U* O7 X* |) C" g' V
向煮沸的pasta (意大利空心粉 )中加油是为了
# p# A; W$ }. |1 Q+ DA:prevent the pasta from sticking and to minimize foaming action." I5 N2 U8 z6 K# ]5 K4 q
防止面条黏合并降低发泡。: O  y$ m# X* c- {' z4 |
24.Which pasta dish features pine nuts and basil?$ X; D6 `6 g/ D2 t8 r' V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 i9 S. e9 M' d+ h  O. O! O
A:Pesto.一种绿色的意大利面酱
0 n1 d3 v  t1 D4 Z8 vhttp://www.tianya.cn/techforum/content/96/563836.shtml! y' _/ Z4 A4 f  ^+ N- _

8 M$ y, Z# r6 e: ]: v3 X25.Which of the following is a spring vegetable similar to spinach?
& [' W( V& \$ d# c/ h下列哪项是一个春天的蔬菜类似于菠菜?
* n; B3 c# j0 q' v7 ^# h. dA:Sorrel. 酢浆草。
5 V& z4 i$ K5 d( [: P* V+ ahttp://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:
2 G) V9 |) I/ o3 j- w/ E8 j/ k1 W哪位厨师最早带来高水准浮夸的美食
- _$ ^" H2 A, p8 _1 T: ^: e) }" X7 |AAntonin Carême 人名 安东尼·卡罗美% {7 G. ~! x1 ?5 N1 v
! k1 V' G* g( b8 J2 Z! U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( a5 U& E9 L0 Z3 {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- }: i8 u6 c# j3 N' y& \A:Cast-iron stoves         壁炉
9 L4 d- c  s" `5 @  y2 L5 T9 r  T" Whttp://www.usstove.com/products.php?id=6. s# G: Y. T! E

! H) f8 r  g, e4 O" L28.The French term used to describe the roundsman, or swing cook, is:3 N6 D! r3 N# f$ I7 Y
法国术语,用来描述roundsman,或摇摆厨师是:
6 k1 n$ ]+ f8 h4 \: h& a2 d/ |" MA:Tournant   图尔南/ }8 G% {5 w4 d" H* l

( M% N' w, L# e" A4 y# d: S7 f29.Another term for the wine steward is:& \, s5 i: p; |1 I
葡萄酒侍酒师的另一个术语是:+ C$ q- ?1 Q& s3 o+ r8 d
A: Sommelier 侍酒师
2 b# y) ?0 g1 c1 @: h8 v- a6 v$ \5 _: n6 P2 @
30.Molds, yeasts and fungi are examples of a:
" @! N4 p9 C0 S* ^霉菌,酵母菌和真菌是一个神马例子
5 X, c/ s; t# K% L3 W2 `A:Biological hazard 生物危害
$ M! U8 f* D3 t( N0 s# w% }7 f1 y8 M# X( f5 Z& [/ k- a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" f: h% d6 ^( C+ X; K9 B4 X3 b5 C根据加拿大食品检验局,食品的危险温度区在多少之间:4 i2 w6 |: l4 u: b3 I1 I
A:40° and 140°F (4–60°C)     4-60度
9 J/ V4 q& C' @; w6 c
1 m3 T; w5 ^( a32.All bacteria need the following for survival:( A5 C2 C; y2 \7 t4 R9 `
所有细菌生存需要以下哪些内容:2 d' Z$ ?4 E2 b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" d+ Q; b, q0 n2 w2 K. y" O0 O9 O# n# t( E
33.Which of the following correctly represent critical control points in a HACCP system?! C/ y4 {% Y' F' y3 _
以下哪项正确表示了HACCP体系的关键控制点?
. B$ t8 K" e, ~1 i+ dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; z# ^$ A, M4 |: o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* D, A# N  T8 k  y% l: X! q: y+ E) B" Q2 M
34.Which of the following is not an example of a carbohydrate?6 j" `* a. X1 Q' M
下列哪一个不是碳水化合物的例子?
. x3 @/ |; g8 C8 I! c% t" VA:Essential nutrients 必需的营养物质
& O& ~2 l4 j" y2 Y5 F. M7 I
6 E1 H, M7 X* b; R% a6 I$ h% l( j35.The process by which a liquid fat is made solid is called:
* ?, g( y) a+ R液体脂肪做成固体这个过程叫什么
# Y  ^' Q; j# {9 N- SA:Hydrogenation  氢化
7 W, j5 k7 s, \
+ z2 E/ V# \' H, ^36.Which of the following is not an example of a fat substitute?
6 N8 e9 n3 ?7 b% d: T: S6 k- {下列哪项不是脂肪替代品的一个例子
9 v, i) ~( c/ X' {4 uA:Acesulfame K  安赛蜜K表$ M+ e% e1 }1 U8 j
8 _. b( d" {0 ~
37.Health Canada requires that a product labelled "fat free" contain:  D( s! o+ e; q# [
加拿大卫生部要求的产品标有“不含脂肪“包括:7 K; M; J  T( H7 L) H6 V: l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ j( L' c/ E* T
8 Z: [) N& }3 X/ R3 h6 s38.Which of the following is not a problem associated with converting recipes?
# V  \, t) S4 d5 \7 E下列哪项是不相关联的转换配方问题?
. \: L. a; {  A- T" LA:Unit cost 单位成本
( N- ]9 V0 b* p  V6 M0 b; H
, C( ], Q- T% H% j* {39.The condition or cost of an item as it is purchased from the supplier is called:- ~. B& [* j! j/ Y
从供应商采购的物品的品质或成本叫什么8 D. e( L3 O' h/ I. @1 k
A:As-purchased cost 购买的费用
% `3 j8 c* g, L% g6 Z, z+ R* y& D
40.The amount of stock necessary to cover operating needs between deliveries is known as:' H1 N' N" O3 b9 V8 E. T: u; H
在新货到来之前用于日常所求的必要库存量叫什么
( Q! e  b6 v$ z6 m: ?4 GA:Parstock 基本日常最低库存; j) w% R- K8 {4 O

. |" n: `7 n, d( F! c: r6 H! E41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 n2 L* s& v5 Y/ a5 F! i下面那个缩写是用来表明正常库存流程?
; r7 }8 W/ t/ ?& O* P4 zA:FIFO=FIRST IN FIRST OUT 先进先出
. K( N; n' \( k) E. @
$ A0 P0 e  W2 C. p! u  r42.Which of the following knives is used to turn vegetables?6 X. X0 o- Q5 S: h
下面的那把刀是用来打开蔬菜吗?0 ]4 R- y: }* N2 ~$ c' p* n, _
A:Bird's beak knife   鸟嘴刀6 u  h" n8 z* I8 V$ ^9 u' X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; R/ [" G: j* P
. v6 i- C4 @) l# {& Y8 q7 h
43.What is an instant-read thermometer best used for?; F) l4 K- n* y4 e% i
即时读温度计最好用于那方面?
) V; a' b4 N& o* @8 Y8 |A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 R4 Y0 r, s: Y* M
# q+ |' S) P3 b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, H. v" r$ g- a4 j& B0 i& L5 [
下列哪些金属材料受热均匀,通常用在铁板而且非常重- x  t3 L9 O& ~
A:Cast iron 铸铁  i# v% @7 P1 ~, A/ k6 T

. T( j+ V) y8 {9 w9 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  C7 Y/ D. f. T  E7 F. Y$ o哪件装备下面有一个可移动的碗和一个S形叶片?
3 @) ?$ z/ i, K8 h6 jA:Food processor 食品加工机
( P3 {/ N" C* p1 uhttp://www.google.com.hk/search? ... iw=1263&bih=572% ]  h; i9 g' T! {
( j( d: J0 {" z$ ^; `5 |3 ~
46.Which of the following is not a rule for knife safety?
, m- x! ^0 d& O下列哪项不是用刀的安全规则?
: q. E' h" l; f1 _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  e* F& m& I( c6 m0 J/ ^# [( O
  Q6 p1 n5 e; y4 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ q( e3 Q* U3 M$ q# v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 l9 X5 A) _/ a) s1 m; S
A:RondellES
6 E& K# e& `" `7 |+ K- s/ vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 G1 s  B5 V' Y; S/ E+ V, P* `: |) V2 o% E" }4 _
48.Which of the following is a diced cut used to garnish soups?
  i- K/ v% y8 Y: L2 R下列哪项是切成小方块用于汤的装饰?0 V+ l8 A. }* x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. T7 P' Z/ N$ `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 G9 ~# \! g3 Q9 F7 ]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!!——& P* J# M5 H6 ^0 z+ N; G
A:Gaufrette 3 O4 l4 z( P8 j( d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 r' @$ z$ h: z. A; d# ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' X2 \& ^; a8 k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! ^' ~6 {# D6 K" _, R2 i

- }1 t% _$ A% O8 T9 B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 y5 G7 a, I9 F- a, T6 j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); W2 F# R. J0 i- s! u9 T
A:Cilantro 胡荽叶 香菜% q: z& [+ P0 t( H% u% D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 w. F# C. x. S( ^. v 多香果,  多香果香料是什么
7 k4 \6 V' o3 h$ \) o! w. xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& y+ N2 z9 a! ~" T
A:A dried berry 干浆果& O  U& c9 I! A
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61.Which of the following are used to make a sachet d'épices?5 |1 `; _" Y8 h0 n, B; G, Y
下列哪些是用来做香包德épices?% Y7 @( E' N  M% c( a" E
http://www.sachetcatering.com/
; n% Z5 c( v+ _  A0 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- i9 ]# P8 F9 \5 H
# z: r. w8 Q1 D, \7 X5 d; H. y62.Which of the following condiments are not soy based?
% J8 |% g7 k& e/ |; d下列哪项不是酱油调味品的?
" _4 q+ @9 X' Z; R. U! v. ^( d0 `A:Wasabi 日本辣根
$ C& [& r/ `+ Y. w  }6 w# ^' x& s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ @$ R, ~: X, Y% _: X# F1 Q* N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:: J5 b* y' C; X' F# y
A:Pasteurization  巴氏杀菌
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! w; L  b6 D9 O5 T/ b- ?64.Which of the following steps is not the correct procedure for whipping egg whites?+ G1 L; W' J/ C# g1 T8 z
下列哪个步骤是不是正确的蛋清搅打程序?
0 B$ i. ^. o2 @! U8 _. gA:Allow to rest before use. 允许休息后方可使用。1 S) ?$ I, u, j8 `9 c$ o

0 ~9 ^8 J2 S3 U; ]0 `/ s65.The weight of a large egg is between:一个大鸡蛋重量介于:
' e6 `7 C; j+ w* t: rA:56g and 63g 56克和63克
- X  N5 t1 L% d% r6 ]2 ?
( N9 F% A# Y$ y' T66.Evaporated milk is a concentrated milk that is produced by removing
/ i$ P# B% b" n' H. N2 P( q) A' }炼乳是一种浓缩牛奶 是去除什么做的) }( J/ S9 p2 M  j
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:8 s+ M$ G( R3 o9 C1 d# A
一种烹饪方法,通过转移液体或气体是:. X+ Y1 k' e+ _' h
A:Convection 对流" A# _8 e( N& x. u, j
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68.The cooking of starches is known as  烹调的淀粉被称为7 T( |& A1 q" L3 F* q6 L
A:Gelatinization 糊化* O. |: d' {' r% j& ^

, ?8 R0 n8 N5 A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* q3 a! F' X& G; m9 W' P7 ?
A:Braising 烤0 B8 w6 W. g+ f! a7 p
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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:
5 x" q% n. T: WA: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
: i4 A9 `, g& h1 D6 Z( w/ UA:Fumet 原汁
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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
  d' Z  E3 H, iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜  F/ V- g$ ?2 r( L
: x# c* P& s5 v1 K+ x* R7 `) `
73.Which of the following is a principle not used in stock making?  P0 k: B5 E. ~
下列哪一项不是用于制造高汤(低汤)的原则?4 p3 C" t) W! |. O; D9 @
A:Start the stock in hot water.开始在热水中操作
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  r/ Q7 d7 ?, Q+ k/ e1 i74.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
' t% S7 i3 A9 j5 g" dA:Remouillage 法语熬汤
0 ?" I2 W: Y1 S6 bhttp://www.haibao.cn/blog/post/176242.htm
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