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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。
% H" g7 y% `/ _& `) [+ u  [) k0 w  G/ c6 N- @/ w+ Q2 d4 m
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 ^. m& M; |9 r' @4 m5 x. M) s, Y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5 L4 ]# F5 Y- {
1.Which of the following methods should be used to determine doneness in a New York steak?
  J6 ?: U- c# t2 B" q9 n- ~3 A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)
" ~" R: t$ ^; q! nA: pressure touch. 压力触摸- B, ]  ^: M3 _7 v/ z! Q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 Y. q6 I$ x$ ]! U6 S; g, C7 k: Q* |
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
- ?' o6 a2 e4 }1 ^% @0 KA: acid  食用酸
  ~5 q7 f3 d, y3.Vegetables are major sources of which of the following nutrients?$ M: Q1 \  e! R9 X& B! n( j
蔬菜中包含的主要营养有哪些
; v7 E; K1 c0 mA:vitamins and minerals. 维生素和矿物质。. c, R% {9 k8 |
4.Cauliflower is commonly served with, i! D4 u6 e- @: c' R9 H
花椰菜(菜花)最常见和那种酱汁搭配8 \) A* ~8 }2 [) ?) H9 V
A:Mornay sauce. 奶油蛋黄沙司
1 H9 G" V3 z! c/ B6 g$ E5.Which combinations of products are found in pie dough?
$ S/ b+ E# x/ N. g3 o* b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 Q+ Y+ v3 `) Z3 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 z' I# w6 H1 q$ w0 _4 `6The French term for mussels is 法国语青口(海红)叫什么
: B. I) [6 z# o% \A:moules.法语青口,海红
  ?; J7 d6 @. X7 H6 Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" {) `5 ~% \4 v& Z2 h9 C" uA:faintly fishy. 稍微有点似鱼味5 r7 S9 \# |7 p4 C% s# w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- {4 U7 s  U7 |0 s* i$ L
A:2 days. 2天
3 U# ^% s8 X2 R5 y7 j; J9.What are the principle ingredients in ratatouille?
+ g  X5 ?3 O2 c/ L' R: `炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% b4 T7 u2 x! ^A:Zucchini, eggplant, green peppers, onions and tomatoes( Z6 D$ P3 S! @0 B' G' k) ~* r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 i- C5 K* w$ R' {" g" k. G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) n% ?0 {4 W$ j; x  {; c$ O2 x
A:cook food in quantities that will be used up within 20 to 30 minutes.
1 K/ I5 L7 i  H  s0 `1 {& g大批量烹煮食物要在20到30分钟内' E% j2 |! m9 v, e3 ]( }
11.What person has the authority to issue a Health Permit?+ F6 V- }5 N, b8 l5 e
谁有资格颁发健康证(卫生证)。
  L! t# X) q, s2 j/ [" zA:Medical Health Officer.
1 t# `5 `& ], P医疗卫生官员。* g6 O" Z% k0 K0 S4 s7 t& b
12.For what period of time is the health permit valid?
. r/ a2 Q7 J1 r健康证的有效时间是多久?
) e  D$ J% N. c$ j* ZA:12 months.12个月: A) x% ^: |  T* h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' P7 O* J1 H$ i$ P/ K' b在食物和饮料准备区,通风系统换气的标准时什么
8 G+ z$ r: E/ Z& h3 A( h2 bA:08 times each hour. 每小时8次5 r! o1 D1 f9 H5 B
14。The minimum temperature for manual dishwashing in the wash sink is
) [0 [1 p6 P4 B: k( @7 e/ v: T  l6 N手工洗碗,洗碗池的水温最低多少度?
. F7 {( j4 [0 h* \! A5 HA:110 degrees F (43 degrees C). 43度
& Q6 ?9 x6 l9 A) P' w( w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 e7 Q2 E2 y1 z( Q" b8 c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! x  I! w& f2 x. n# {7 a5 y$ N& F
A:180 degrees F (82 degrees C).  82度& m5 }# n8 N9 v$ H- E6 ?% S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# q1 x; K' M# p5 B' [) H* C: o; y- z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& N) b( p1 s$ f9 g
A:en papillote.  法语自己理解3 H* @7 c  ?2 M7 x+ l  }3 ^2 l
17。Wing or Club is considered a
: k! I5 m0 w8 A翼和CLUB 被看做是一种...
1 e/ J) E: i" W( o5 s7 n' ]A:Bone- In Cut     带骨切
2 [1 p$ y. f& [- C; y18。New York is considered a   纽约牛扒被看做是一种) a+ _) \2 m: x: p3 |
A:Boneless Cut     无骨切+ ~4 X, `# ?  O5 \6 c/ m
19.In general, a court bouillon for freshwater fish will contain  K( D% m" r+ f
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
  M1 T# s/ K+ f, Q( @1 bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' `$ x( D) R# H, Y# Z5 O和做海水鱼同样数量的调味料和香料
6 h+ \; W# S( l  r20.Anise is very similar in flavor and appearance to3 y. b6 _& [8 D
八角和下面的那种原料有相同的味道
! k+ {% o- a; s+ gA:fennel  茴香
# ]1 ~+ |- s2 v7 r- a1 C5 u5 }# {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" l( F/ M+ Q0 E$ h& e
下面那种原料更像大葱且有平面的叶子
- u  U0 l; {+ T; E! XA LEEKS  似蒜葱 (这边人叫京葱)7 E* Y4 F1 ?$ d/ }/ b
22.Which of the following cutting shapes refers to a small dice
% c( B# n0 t3 K下面那种刀切形状指的是很小的粒(末)' M5 [: V% D% y! w5 _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, {' @- L) x6 v3 a23.Oil is added to the water for boiling pasta in order to
' y$ S1 K" Y/ e$ n3 k向煮沸的pasta (意大利空心粉 )中加油是为了
9 w) F- X5 `, YA:prevent the pasta from sticking and to minimize foaming action.
& Z9 e4 L6 P3 u) F防止面条黏合并降低发泡。
& o0 S* e3 b3 s8 ?24.Which pasta dish features pine nuts and basil?
5 ]0 w' r, Y( ~4 F$ h. n- B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 o4 g, X( w2 e- q: t- c( }A:Pesto.一种绿色的意大利面酱 : @4 B5 P9 ]' R6 M8 k
http://www.tianya.cn/techforum/content/96/563836.shtml1 a7 q3 _+ g' j% p$ i7 q
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25.Which of the following is a spring vegetable similar to spinach?
# R! Y7 h, g! W- j+ N" U% o( C下列哪项是一个春天的蔬菜类似于菠菜?
5 g9 m3 T9 w+ {/ O5 eA:Sorrel. 酢浆草。
" ~, R+ Q! n1 B1 {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:
+ o& s9 k! H# a哪位厨师最早带来高水准浮夸的美食" @, r6 l. O7 e* d
AAntonin Carême 人名 安东尼·卡罗美
! Z/ j! P/ R  C
8 [' \. j: O0 h: @/ U6 v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 u# Y# v. F& M! G6 }# s7 a4 t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. j# M) B7 |, p0 M; ~+ l$ F5 J& b3 `
A:Cast-iron stoves         壁炉
) d. e7 E+ H! ?% E! Xhttp://www.usstove.com/products.php?id=6, e# U$ r8 \* C+ l& ~- e+ o

3 k! L% D- {8 N3 f7 r8 q8 m' I28.The French term used to describe the roundsman, or swing cook, is:* E7 \+ o+ _  \- M% y, O/ U4 E4 T
法国术语,用来描述roundsman,或摇摆厨师是:
2 |3 P2 n( e! y, }A:Tournant   图尔南
; L7 p5 B; w0 Z0 S% |5 X' ~- f! u+ e" N; i1 }
29.Another term for the wine steward is:
  Q  L5 }8 p  M' f" S  a葡萄酒侍酒师的另一个术语是:
4 |9 a9 f3 Z* T4 IA: Sommelier 侍酒师
" n5 v2 o$ I  G8 n$ O3 Q# X% U* E- n3 p6 U& D+ B
30.Molds, yeasts and fungi are examples of a:4 n/ [$ V% [# e( L2 L
霉菌,酵母菌和真菌是一个神马例子
$ b+ A6 n; N/ y- [  E  o% L+ aA:Biological hazard 生物危害
5 [: F, o6 ^7 m0 q  L. F+ b; o" z' H% S1 v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  l- w6 L/ b3 T/ i) T
根据加拿大食品检验局,食品的危险温度区在多少之间:7 A+ j; }# I+ P+ @1 S/ j: K
A:40° and 140°F (4–60°C)     4-60度
5 B: O- g. U9 v8 F- T. v- Y( X& \* O' k7 v- A
32.All bacteria need the following for survival:
( u7 S+ L$ B' X' K2 l% R所有细菌生存需要以下哪些内容:
7 E$ K4 \. P) H! AA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 G0 E" c* t, ~7 m. h9 y. E
- N2 U2 m* p% P4 R' G& j33.Which of the following correctly represent critical control points in a HACCP system?
) o, g# p1 R* s以下哪项正确表示了HACCP体系的关键控制点?) s; n* s4 b  j, C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" j1 o) |  F2 ]" l: e' X食谱,接收,储存,准备,烹饪,保温,冷却,再加热% ^; z1 u" t6 _

! `8 n+ v" M% r! g% G( z34.Which of the following is not an example of a carbohydrate?% q' s2 C) q% o) U3 M# O
下列哪一个不是碳水化合物的例子?; Q. d, @- j( u! s$ P
A:Essential nutrients 必需的营养物质2 J: `$ f7 d' _# [/ n+ B
& }, G, W! V$ f% j5 K; N8 E
35.The process by which a liquid fat is made solid is called:
6 j& p, [. W  l* g液体脂肪做成固体这个过程叫什么
4 z! x  v5 T7 Z0 CA:Hydrogenation  氢化- i. a+ m% i. F

: r5 |  I* I( M) O; V36.Which of the following is not an example of a fat substitute?; W- [/ T0 A4 H4 c
下列哪项不是脂肪替代品的一个例子
0 Z3 z5 x  g$ ^A:Acesulfame K  安赛蜜K表7 E- |# W- h$ U

$ ~9 {9 X, L" f0 g, A; P6 D, v0 O37.Health Canada requires that a product labelled "fat free" contain:
/ f* m4 W9 y' l9 ^加拿大卫生部要求的产品标有“不含脂肪“包括:
6 }$ g% Z  {1 f3 Q, QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" ?( ~2 Q) m) u
. M9 z8 o7 b$ i  W( ]- J6 k/ d% P38.Which of the following is not a problem associated with converting recipes?
0 Q# ]7 b( p% u) w0 h% D$ H3 C下列哪项是不相关联的转换配方问题?
/ \' r$ o- }1 {A:Unit cost 单位成本. {1 O" z5 ~# l! {! Z: w6 K
7 N" R/ P* o. F
39.The condition or cost of an item as it is purchased from the supplier is called:
% m* h9 A0 w* b从供应商采购的物品的品质或成本叫什么
. m) g. K7 d  }! m, V4 JA:As-purchased cost 购买的费用2 g2 H1 Z. l* i! e7 R% z  W
" q8 k  [8 Y, l# O) d$ |$ u
40.The amount of stock necessary to cover operating needs between deliveries is known as:- A# Q2 l9 ^. e. l# l/ P0 h
在新货到来之前用于日常所求的必要库存量叫什么( u3 S$ L; J: L/ v
A:Parstock 基本日常最低库存4 u! j% T# s/ I! E* l1 X% x  W
( P, u7 f) Q4 i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. Q8 c+ w2 B9 ]) R  [7 Q7 y下面那个缩写是用来表明正常库存流程?
5 ?7 r9 i( [! s5 r; i1 wA:FIFO=FIRST IN FIRST OUT 先进先出6 J  k1 |" m# J7 n2 _
9 @. c. b6 z7 C8 d+ G: B9 x# {2 S
42.Which of the following knives is used to turn vegetables?2 `9 h& h) p$ s* [5 V' \
下面的那把刀是用来打开蔬菜吗?
. \8 M" u& g, R/ O6 oA:Bird's beak knife   鸟嘴刀! r& h/ q8 c$ c8 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' h5 T* }9 M% q! I& d. T
3 A  I7 u4 p1 ?0 `( d1 @: ^1 |, ~
43.What is an instant-read thermometer best used for?6 O. \( H6 q7 V
即时读温度计最好用于那方面?3 H' |. g! E1 E0 I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' c" ^  d( D4 l. O; n3 P: P3 S" h0 I+ o. N1 v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 g2 r* B$ t6 v6 U
下列哪些金属材料受热均匀,通常用在铁板而且非常重& u2 {5 r2 D' r! `! H7 v& ^% ^
A:Cast iron 铸铁
0 G) x: f9 j  m. L. B' _' I3 I3 _% T, P2 q' \4 \
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) z- G# X+ {. R4 r- E哪件装备下面有一个可移动的碗和一个S形叶片?
, \! l, ~2 W- r" D8 ]7 e5 Y! P+ i/ kA:Food processor 食品加工机
4 g* g) v9 P/ C( @1 Z1 }http://www.google.com.hk/search? ... iw=1263&bih=572
# j2 O+ G9 C9 f3 b4 z# `
! t$ G% V( u: f# N9 Y0 ^: U46.Which of the following is not a rule for knife safety?
! Q  r- d; B+ E- V! k0 y$ D下列哪项不是用刀的安全规则?
% r/ V5 ~  B3 k  B! VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 R3 X+ k9 J! \& s, z) C( A
2 D. O! J* i& M6 R/ m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) z- ^& q5 r& q+ ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 [5 J' K8 p) a: q3 UA:RondellES , f! s- o9 a& j. o4 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 E9 Z3 l0 ^6 t  u+ |

* ?  E% f8 ?1 Q48.Which of the following is a diced cut used to garnish soups?8 t( g( H. K( o& Z  L* G2 p
下列哪项是切成小方块用于汤的装饰?, ?( o4 x% S! C, z3 d: E4 |
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; C5 G" A$ J1 [: \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. w( j3 i9 H" [8 e; f; L; e
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, l0 R! k+ mA:Gaufrette
7 B  d7 g/ B5 p* ~$ v7 b* Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 n8 C; u( z5 g3 s( rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 ^+ x' u  ?# p1 b4 @7 M2 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, x& p" F, ?- c% d
3 \  p: Y: f* g+ ?% T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- J1 s0 @) m1 ]( C, W" a( 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)
0 w' Q& U0 y- t7 q' m$ g/ aA:Cilantro 胡荽叶 香菜" ~) g! o6 s, d3 Y; b' P- O& W5 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 G) |6 Z  A0 [& B- S
4 k1 r% `* l' e% W
60.Allspice is made from:
9 f9 [8 i. a9 v; I# V 多香果,  多香果香料是什么: x7 t, z- S- G. j7 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( ?$ |/ F  F; F* U3 `  }A:A dried berry 干浆果
# x. j7 v$ w0 [, g; o8 i% r& g! _3 l  `% S; [* J9 P4 r
61.Which of the following are used to make a sachet d'épices?
& H; J; @9 a- |* k下列哪些是用来做香包德épices?
: x9 g: c- g* X% Y, d; p* Lhttp://www.sachetcatering.com/
1 t/ k& `2 t! f, M/ O" }+ XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& S! O# I: X9 {$ ?6 l. J. B6 M) W
9 A5 {! ^: g1 x) v) t6 W/ w. A8 S
62.Which of the following condiments are not soy based?
* _1 i6 G' g; T5 }) ^: w下列哪项不是酱油调味品的?
) M' {- y+ h5 {' L& z* t  G# \( |A:Wasabi 日本辣根
6 I, w% k% e! F: U, o1 p* O  _2 x6 y) W0 k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 I0 b2 r+ J$ {6 l; P, h- P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:
2 P0 u1 N, \& U0 X& w2 c1 }A:Pasteurization  巴氏杀菌1 a0 b  J! ^3 _* Z0 v
# n* h& F/ P/ W7 e  d% \9 i
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 T" E1 Z3 e% J- e9 \下列哪个步骤是不是正确的蛋清搅打程序?
$ Z: N4 e( `  v( nA:Allow to rest before use. 允许休息后方可使用。8 `$ S, K$ Y/ A& O$ G: A

0 S  v7 O3 u! E4 P! }1 @65.The weight of a large egg is between:一个大鸡蛋重量介于:4 l- r- o+ P. V& t
A:56g and 63g 56克和63克
7 J; ~. ]5 `* {, q) B2 b* X  N6 G5 b9 E! n6 k
66.Evaporated milk is a concentrated milk that is produced by removing1 N" h1 W, c9 W, l# m
炼乳是一种浓缩牛奶 是去除什么做的6 Z' d3 y7 P: Z. e
A:60% of the water 60%的水
6 q( |0 ~/ U5 E9 G9 [- D
  Q. L# _4 B0 `" \67.A method of cooking that transfers heat through a liquid or gas is:# b' p5 E8 X' U. ^% [0 I
一种烹饪方法,通过转移液体或气体是:: H3 f5 X/ L+ @/ ?7 G+ q& ?, h* a( [$ N
A:Convection 对流' E1 d& ?  x/ Z5 Q7 `2 \
7 N2 i) P% I' e, u
68.The cooking of starches is known as  烹调的淀粉被称为
  N0 l( t2 J( E! y! J2 _A:Gelatinization 糊化8 e5 w3 Q% q0 {/ a% _6 @

$ m! I0 U# `5 b" j" {, S6 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 Q$ V% ?  g: m9 GA:Braising 烤
) _' w7 m' d  }
* U5 H6 S9 ~5 A! K( N70.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:# S- T# N+ z: W) J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; L: F6 p5 b/ u& i; M, h- A1 j* V- E- O0 z+ M/ o
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8 h4 [6 x6 N( Y
A:Fumet 原汁
1 O" h% X5 Y% x: Q
$ b# _6 Y, H  x* \$ t72.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7 r' @+ k/ v2 c/ P+ k0 n+ u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& B0 `( o7 y1 t$ ]
8 C6 R! H' F3 P1 K
73.Which of the following is a principle not used in stock making?  ?' [8 y8 d. g$ b) m) F2 z
下列哪一项不是用于制造高汤(低汤)的原则?, }+ R3 c) ]3 @: R+ F5 Z% c% [$ ^
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9 y4 w: t4 l) {% d5 I1 a* N8 u
A:Remouillage 法语熬汤, \2 g* E& a  x! t
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