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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。! E+ t# M6 n- |1 l2 c
' d1 x) A; L1 j7 G) _2 p
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 w$ p2 R2 y+ @  o2 q( v; q8 w3 {% K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
" D  k" v2 {, B! s1.Which of the following methods should be used to determine doneness in a New York steak?
+ G* b* b, H4 R6 x9 s8 v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)+ q5 i& S" r  u3 k5 w
A: pressure touch. 压力触摸
3 k( o0 L$ |/ P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% l* n  ]! q3 i, 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! d% g1 v) i# B& z
A: acid  食用酸. W! b$ @9 V3 k) s4 O9 N
3.Vegetables are major sources of which of the following nutrients?$ J5 I% I; H  e, F0 t
蔬菜中包含的主要营养有哪些4 k! n1 b4 h+ {$ u- @
A:vitamins and minerals. 维生素和矿物质。( t$ c$ Z! A5 x3 k
4.Cauliflower is commonly served with. E3 O( }9 o0 y
花椰菜(菜花)最常见和那种酱汁搭配
, K  J6 _: B! z& f! j/ U: j. }A:Mornay sauce. 奶油蛋黄沙司* x  [$ z+ q9 ^7 \& P* e
5.Which combinations of products are found in pie dough?
* @6 M9 T2 n4 B4 o- r" e1 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??)
$ |7 J" Y  ?+ H0 dA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& H" d7 @, n7 y! q7 k; ]6 b
6The French term for mussels is 法国语青口(海红)叫什么
( |4 x# W4 l0 u& BA:moules.法语青口,海红+ i( I8 k, i8 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* J  i  V2 W  G4 C7 l8 g
A:faintly fishy. 稍微有点似鱼味% F# @6 g- b- [" N* V% E
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# I! \2 b( q. E0 `  r4 s0 lA:2 days. 2天
$ f, I# e7 O2 J; \9.What are the principle ingredients in ratatouille? 6 {2 s$ U  P: l; C' U3 M2 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; Q: F6 {. p, M5 }6 aA:Zucchini, eggplant, green peppers, onions and tomatoes) e6 i1 ]0 U7 p3 ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" o" _. F1 S5 B2 L5 G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 R* _9 e8 r% U, B) |/ KA:cook food in quantities that will be used up within 20 to 30 minutes.
' X  ]% S0 ]9 Z( n大批量烹煮食物要在20到30分钟内
$ d2 q: v! U- d1 c* U11.What person has the authority to issue a Health Permit?
3 o) q$ Q" R9 J" u谁有资格颁发健康证(卫生证)。
! R+ q9 P+ {* g! c$ K; RA:Medical Health Officer.4 s) [- n, ]2 R& q
医疗卫生官员。
- E# d: y0 ?; E$ x2 D12.For what period of time is the health permit valid?  I, c2 G. S$ u( v% N8 ~- e, s+ `
健康证的有效时间是多久?
8 q; K  R0 N* {' t+ JA:12 months.12个月
- r" r* G& T8 s+ x6 \7 q13.In the area where food and drink is prepared, the ventilation system must be able to change the air, q' o2 w' H. [# h) g
在食物和饮料准备区,通风系统换气的标准时什么8 r9 |$ F2 i! e7 @/ c
A:08 times each hour. 每小时8次
9 ^! S) @3 _  U0 S0 Y14。The minimum temperature for manual dishwashing in the wash sink is
5 V& _, I: E, L0 X" W: O手工洗碗,洗碗池的水温最低多少度?
2 j4 W7 J$ S+ F2 ^' sA:110 degrees F (43 degrees C). 43度
, A9 M0 i3 @$ D* P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. H* D$ t, m- f( h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# v+ q: x; M4 c% q/ f* G
A:180 degrees F (82 degrees C).  82度
' R/ a; {# V! A16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 p* R0 x; `* S# b! @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 E5 v# d& R' a/ r; f2 X3 d
A:en papillote.  法语自己理解
$ x2 ]6 k, m' n6 E# X" s17。Wing or Club is considered a
  n- w" o! M0 q/ y( q  x9 J, C! j& E翼和CLUB 被看做是一种...- n+ X. T* y8 ~& D6 q3 k
A:Bone- In Cut     带骨切3 W7 I/ R# S" X$ R- E# D
18。New York is considered a   纽约牛扒被看做是一种. v# `# o$ H7 V# ?2 F8 E! z+ ^
A:Boneless Cut     无骨切
: P/ i" s. x7 v; n" F19.In general, a court bouillon for freshwater fish will contain
  l" m- k! ^% C( Y5 R5 ~) B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9 [+ e& e  q) v& R% O1 _3 {) u5 Z1 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 i1 E: I8 J- |, U" v0 v! p和做海水鱼同样数量的调味料和香料& B* f' S2 g5 \8 v
20.Anise is very similar in flavor and appearance to
, p5 n, j8 P3 I, G1 t2 _八角和下面的那种原料有相同的味道( c1 l, O0 t$ B) j9 w
A:fennel  茴香  P2 u8 W# F2 i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ R( M8 ?: a  ]; x  j
下面那种原料更像大葱且有平面的叶子
1 R; E, R% E2 g2 [# ?# w* F9 LA LEEKS  似蒜葱 (这边人叫京葱)
$ g1 y5 H& S3 e3 [+ c0 f3 q# O4 ~22.Which of the following cutting shapes refers to a small dice+ I& \7 P$ k6 ~3 s
下面那种刀切形状指的是很小的粒(末)
3 P. Q- x4 n% J- ?2 XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  U8 O6 c1 j8 I' P/ I3 W9 g
23.Oil is added to the water for boiling pasta in order to
' E$ U( v2 F- ~- C( \向煮沸的pasta (意大利空心粉 )中加油是为了* k3 }' ]5 b" c5 N3 d: n! k& {7 f
A:prevent the pasta from sticking and to minimize foaming action.! w2 G! W/ ~1 L* Z
防止面条黏合并降低发泡。3 v2 N* C" @1 _( b7 L& G+ P# ^5 z
24.Which pasta dish features pine nuts and basil?2 Q" w1 p( S0 r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 L6 W+ R& |: s% p+ K
A:Pesto.一种绿色的意大利面酱 $ ?# t: ?2 z$ v. `! j+ D3 z7 Q
http://www.tianya.cn/techforum/content/96/563836.shtml* `! g& X6 L/ D! c' L" ?
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25.Which of the following is a spring vegetable similar to spinach?
1 i7 F$ d5 s% e: }* s下列哪项是一个春天的蔬菜类似于菠菜?, Q/ D' k8 c9 @6 d# N; x  f
A:Sorrel. 酢浆草。' G5 X6 L" Y. u9 |
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?
鲜花(33) 鸡蛋(0)
 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:( N6 w) z3 N2 D3 W4 h
哪位厨师最早带来高水准浮夸的美食
8 j: N7 ]. Z! ?AAntonin Carême 人名 安东尼·卡罗美
' u2 N" Q  Z, W/ k+ Q
2 g- A' k! X! F7 A5 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& O# B; y( h: j# s8 `
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 G8 ]+ |& M! V1 q+ `
A:Cast-iron stoves         壁炉! s" D" V6 o4 D! b
http://www.usstove.com/products.php?id=6
4 [; q+ u( R$ I9 U) |3 K; j* {, h' b) ]
28.The French term used to describe the roundsman, or swing cook, is:* V) G4 E. d6 f) n
法国术语,用来描述roundsman,或摇摆厨师是:
* u1 q+ n/ j2 f- gA:Tournant   图尔南
% m, W: ^+ ^" Q" V
( l0 _. F) ~. n/ D7 G% L9 g29.Another term for the wine steward is:2 O1 e# d+ |& H
葡萄酒侍酒师的另一个术语是:, D; X3 v$ ^7 a0 P. }; d( F
A: Sommelier 侍酒师
' W; f. A* z% A8 A
5 D  l" D, u  B30.Molds, yeasts and fungi are examples of a:# L2 c5 ]& l6 v& n+ t& Q$ p- M1 j
霉菌,酵母菌和真菌是一个神马例子/ G' ]0 l0 x5 b
A:Biological hazard 生物危害& }) M* ^: j: {, }1 e

* [0 T: m' [& |. y  e' ^. G, [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 ^8 e( {. V' i4 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
) c; }! G- `# n' B& r: lA:40° and 140°F (4–60°C)     4-60度% l7 Q) _. {9 [  t: M

0 a2 h/ J1 J# i* v1 x! H1 M32.All bacteria need the following for survival:
) C9 t# D- G3 g所有细菌生存需要以下哪些内容:+ D, k/ w4 J8 V3 `/ {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 C  z$ X. ~! D# y& A
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33.Which of the following correctly represent critical control points in a HACCP system?
0 h' p! x; `' i以下哪项正确表示了HACCP体系的关键控制点?$ p* E, v! D7 D- `8 o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' b% M& Z  X6 I6 p6 J' \$ w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ h. W/ M4 D- B/ N9 Y
1 n# \, U/ g  H6 z- R/ u7 a34.Which of the following is not an example of a carbohydrate?% C7 t9 U  Z, l2 z: I) ?2 k4 @
下列哪一个不是碳水化合物的例子?0 h; S- e; h! f& H$ z8 q  r
A:Essential nutrients 必需的营养物质
; A( n$ y" n' v. }' t. [4 o! y* L. T6 `3 c0 r* X
35.The process by which a liquid fat is made solid is called:
, W$ ~) `. e' d. Q液体脂肪做成固体这个过程叫什么
- t* |( ^# `+ @$ x  Z5 VA:Hydrogenation  氢化
  f/ W, s' v* U) I) r& e* l# b/ D* I) K, n4 i3 \
36.Which of the following is not an example of a fat substitute?0 F) E3 N) H2 I# l+ N8 ^
下列哪项不是脂肪替代品的一个例子/ c% E9 Z4 s/ O9 f
A:Acesulfame K  安赛蜜K表. L) y3 z4 B( P: L- P

' F: t; K8 N" e; ~8 O# Y37.Health Canada requires that a product labelled "fat free" contain:5 j+ a/ N- E/ U& F9 G+ G8 i( w
加拿大卫生部要求的产品标有“不含脂肪“包括:4 y/ y4 j# k6 T9 A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* ]7 i5 t& ]3 m4 \: V
! e  M/ K& H: C# x# q38.Which of the following is not a problem associated with converting recipes?
( M+ m: @0 S. s; C) _! X& d下列哪项是不相关联的转换配方问题?
3 u) w% v7 |: n7 R, U) AA:Unit cost 单位成本
# r; y9 ~. Y! b5 l4 L# D5 x/ a
$ x6 z1 c1 L. |* g39.The condition or cost of an item as it is purchased from the supplier is called:, M0 |9 \+ H% \6 W9 x6 m4 O/ ~
从供应商采购的物品的品质或成本叫什么
' D, Z8 i% H2 T8 H$ q: SA:As-purchased cost 购买的费用# g8 Z+ b0 y9 L! ?" k1 R

, U2 J: a" L0 [" w. ]) j1 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 H. ^, V' r9 L在新货到来之前用于日常所求的必要库存量叫什么
4 S- A) L& ^; J3 z/ t; nA:Parstock 基本日常最低库存$ [* X2 p9 k1 Z+ }

  U. {7 k) ]+ S' z41.Which of the following abbreviations is used to describe the proper rotation of stock?
' H, m. K- r; s3 |6 e4 x( A下面那个缩写是用来表明正常库存流程?
9 v- y  n  I' VA:FIFO=FIRST IN FIRST OUT 先进先出; x) l' r8 C: h
7 D# _2 j- r8 {% ^  o
42.Which of the following knives is used to turn vegetables?
; Z7 v, l% x& [, {: F  w9 S% {1 L下面的那把刀是用来打开蔬菜吗?. `: A& b3 K) m6 ^
A:Bird's beak knife   鸟嘴刀% Z( o+ \: [2 E0 f8 k7 d( J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' O8 t- F( m& O( W  p2 E" h5 D+ I
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43.What is an instant-read thermometer best used for?& ^5 K8 D4 h( N& r1 ~2 z
即时读温度计最好用于那方面?8 T$ \: Z" @7 \  J8 c2 A
A:Checking the internal temperature of a roast 检查被考物品的内部温度* Y. ^" L) a4 P) Z  c# f# B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 y* [+ }8 ?  `7 @下列哪些金属材料受热均匀,通常用在铁板而且非常重% N1 U" |5 k; P4 C3 Z
A:Cast iron 铸铁1 ^# j: J% E4 w/ B: R( A2 z  O

2 q% l. X/ k5 S, _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- {( m+ H( A( C( X8 Z
哪件装备下面有一个可移动的碗和一个S形叶片?9 B1 o4 C. K: ^; O4 M& Q& J1 _
A:Food processor 食品加工机& [& n$ q7 M- M, _0 |/ F
http://www.google.com.hk/search? ... iw=1263&bih=572! k$ T! x1 ^8 V, f6 p

5 @& l+ B& w2 D7 s$ C46.Which of the following is not a rule for knife safety?
( k" D* Y" `9 P9 o) v' t* p下列哪项不是用刀的安全规则?- {) z5 O7 j- g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) i- a8 J, u- |( c
0 X( S% a3 `5 ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" T6 S4 S! v8 h7 v1 D# i6 y5 S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ k- z% h: I* h7 h
A:RondellES 1 T/ r6 A' M6 O& C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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8 H" R, g0 D1 C" F( f; n48.Which of the following is a diced cut used to garnish soups?
) B: J0 G5 t. d下列哪项是切成小方块用于汤的装饰?
9 U, Y  Q2 G; X0 Z( {: eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  n1 p9 k/ [4 I& z- \" m& _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# n) v$ N# m; N! h% p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!!——% H/ a% i6 y$ H: D; j* u. g# t. K( N
A:Gaufrette
' a+ |/ _- A- Z0 J' lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 N# I) S- M  Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 W, J' W- B0 Z- s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 Q- ~. K6 F$ c& `) T
9 q  ]7 ^& P  x; L* e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! y4 Z: h) x- w* G% _! u0 p
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)
- Y0 ]& D* D+ R9 ^! L0 `A:Cilantro 胡荽叶 香菜
! k, N# m( k( G4 i9 K, Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! g& r& a5 _8 U3 K6 F4 @9 v+ }; e+ N

6 J" ?; E) T* k$ f& Q60.Allspice is made from:8 ^. S1 ]% D8 _/ O* a8 J
多香果,  多香果香料是什么
- B7 P1 ]0 e: Y" A+ b  }' Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 Q9 }8 I$ Z2 h1 L$ u: OA:A dried berry 干浆果& H" S, I5 Z/ ]; a$ I: b' |
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61.Which of the following are used to make a sachet d'épices?
2 N) p+ z% {% p; }& q5 j. s% k: }下列哪些是用来做香包德épices?
  k% d9 @2 \/ X# E5 V/ E0 Xhttp://www.sachetcatering.com/8 a* i# V% q# ~7 I  x) k# q0 @, }  p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( s  i7 p2 M( u7 D1 }9 y# H7 |5 N6 k& @/ o
62.Which of the following condiments are not soy based?( e' ^- D( X/ k
下列哪项不是酱油调味品的?  m/ D; f0 e- t2 M
A:Wasabi 日本辣根1 D9 m5 e% m9 L8 y2 B$ F0 F

' {3 ?/ v- Z, O" [) L& F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' P: O) ?& N7 K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:
6 F5 [% V. f" S) B, ]A:Pasteurization  巴氏杀菌' J! ~6 V5 T& ^
3 T% C0 g, L0 ^2 J% c
64.Which of the following steps is not the correct procedure for whipping egg whites?
& `" z. y) h/ [9 ^下列哪个步骤是不是正确的蛋清搅打程序?# P% B! e' B: v. A! k: a$ Q
A:Allow to rest before use. 允许休息后方可使用。
6 K2 z2 [, J" m! E$ M: P7 F
2 X8 |! |9 ]" ~* I. C65.The weight of a large egg is between:一个大鸡蛋重量介于:; J' q: b9 h" _: c! F9 h. l
A:56g and 63g 56克和63克& X* J0 }1 d* f/ l' i( O

! U' B; ~- G4 }- @; _( x, O66.Evaporated milk is a concentrated milk that is produced by removing
7 Z2 J% i5 G% R7 Y2 Z: Z炼乳是一种浓缩牛奶 是去除什么做的
9 @; D8 p7 t' q1 [A:60% of the water 60%的水
1 P. }/ P2 {8 q9 T3 h
: y; J; h3 Q. K/ U67.A method of cooking that transfers heat through a liquid or gas is:
) V! \/ _  g  B1 s( h一种烹饪方法,通过转移液体或气体是:
, K: `( W2 u+ F+ gA:Convection 对流
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' V  R7 ]! P/ ~1 ^68.The cooking of starches is known as  烹调的淀粉被称为
( h6 L9 B# h/ j* ^0 IA:Gelatinization 糊化. H1 j4 O7 Q0 S, Y" B
: V8 _8 D" U. b( ]4 O
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. x8 o5 l: m5 J+ @A:Braising 烤
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1 K, V9 t# ^) V8 I, W& ~7 K$ A: X70.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:$ j# N' O" z0 R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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& J6 Y3 `+ V  |9 _& h  F' Z) \3 j( P71.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( ^% M5 h9 c5 ~8 \1 S
A:Fumet 原汁
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6 S+ C: G& e+ _1 [; G72.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( R% E  d; G: p- g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
  S' ]0 U. C6 U1 A4 \下列哪一项不是用于制造高汤(低汤)的原则?/ [+ W. T8 F! ?3 |# ?) M
A:Start the stock in hot water.开始在热水中操作
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. v$ s. o( |- Y- M74.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  L2 f% `8 }/ h# i9 M5 {
A:Remouillage 法语熬汤. a4 q* @8 n. |/ a; h: l8 M( @. H
http://www.haibao.cn/blog/post/176242.htm
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