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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。
1 A4 ^7 \) s, K0 t3 Y+ k) R- g) u' d5 @. d  j3 w
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。
& Q" d  ~) o: 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$ ]/ }4 j7 H: i: y9 r
1.Which of the following methods should be used to determine doneness in a New York steak?7 Q' y1 C. i' m( r+ J0 Z6 \& }
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)
: k' |3 A! I- m/ Z' x4 IA: pressure touch. 压力触摸
" Z- P4 w, f/ x. X2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( v! e8 ~7 I) j5 e4 M6 U- J8 B6 P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! X  a  q% a+ I6 }/ i
A: acid  食用酸1 n1 w6 j8 \3 Y
3.Vegetables are major sources of which of the following nutrients?1 j% @0 y5 F; p- R# X* g5 w
蔬菜中包含的主要营养有哪些
2 [. m. f( P3 M4 F0 W& ]+ F4 RA:vitamins and minerals. 维生素和矿物质。2 ]- m1 X+ j, o1 |5 T
4.Cauliflower is commonly served with
$ L9 L& O/ d! P! a2 o6 i花椰菜(菜花)最常见和那种酱汁搭配
( u9 H/ @8 }( QA:Mornay sauce. 奶油蛋黄沙司1 C* g  Q$ L4 r. a
5.Which combinations of products are found in pie dough?
8 x; M4 Z2 N0 j* N% L, V% B* S& g4 \; D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! r2 i+ P  _/ ], t* H  Z) |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! j" Y' S! U- z% ~7 f5 i# n6The French term for mussels is 法国语青口(海红)叫什么& E* d6 s2 b8 O7 E$ f, T( J4 D
A:moules.法语青口,海红
6 N0 a. D- F9 \' x4 v7 \8 r! I( b, I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 a( O; ?- K. N1 ]( v
A:faintly fishy. 稍微有点似鱼味9 h" k3 C/ z. f) I' Z% m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* I& v" }3 d; N2 a$ W7 M; y& CA:2 days. 2天3 D! |  x4 S+ q! k
9.What are the principle ingredients in ratatouille? 1 b* \8 a1 P7 v0 @6 j3 e, k( \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; b$ c; b3 k4 O+ n" k/ UA:Zucchini, eggplant, green peppers, onions and tomatoes
( h7 C! H/ B# a) W& ~5 `3 g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" ^7 |- l1 i- N2 U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( j7 N1 V: V% u3 J
A:cook food in quantities that will be used up within 20 to 30 minutes.
# g1 l7 E' A7 T大批量烹煮食物要在20到30分钟内
0 x" s& m# \6 o! b11.What person has the authority to issue a Health Permit?
; o: B7 B1 @! t谁有资格颁发健康证(卫生证)。
" p4 \  {2 N) p- IA:Medical Health Officer.. s1 C$ ^8 E- R' s
医疗卫生官员。
, C" O, Z$ ?* g" @6 Q12.For what period of time is the health permit valid?
- I) s! K. T! m健康证的有效时间是多久?
4 ~  d0 p# W1 B1 TA:12 months.12个月$ [8 H  J' G5 ?5 ?# i2 B  m" I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 ?9 Q, U- w  V! y在食物和饮料准备区,通风系统换气的标准时什么
/ L( U8 a& u/ C' f3 v4 D4 c5 s; GA:08 times each hour. 每小时8次8 @. U1 p! U- X% V1 b
14。The minimum temperature for manual dishwashing in the wash sink is
+ S% m$ W- Y9 [) e, B0 u9 S手工洗碗,洗碗池的水温最低多少度?; }- C( D; N. f* n; p
A:110 degrees F (43 degrees C). 43度, V" X! A  u% Y0 c  |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' T; R3 g) B1 G' Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 K/ }( m1 f* HA:180 degrees F (82 degrees C).  82度9 F1 Q( l( Q: {" [  k) s9 I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& F/ X) x" l  Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, y8 ]( o( B' q: b. M" [$ Q5 cA:en papillote.  法语自己理解
, C& w, ?; s- Q/ t4 x17。Wing or Club is considered a
$ f+ e! T8 [6 s% G6 w翼和CLUB 被看做是一种..., \5 I- u( ]4 q; p
A:Bone- In Cut     带骨切
7 V6 z! K! u/ Q( a6 R18。New York is considered a   纽约牛扒被看做是一种( m7 g; v7 y  C. R+ q
A:Boneless Cut     无骨切* N9 W2 I( S: ?0 s/ I
19.In general, a court bouillon for freshwater fish will contain
7 S' x0 r, B  {( @' h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$ J0 I9 D; k9 p0 A, B' @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ {2 t8 u. d7 F- ~
和做海水鱼同样数量的调味料和香料# r3 g: t+ l$ p
20.Anise is very similar in flavor and appearance to, {0 C3 A6 m2 r
八角和下面的那种原料有相同的味道
5 @- i2 q4 w+ j) Z8 v5 i1 hA:fennel  茴香
: o6 b; v# C( C" S, i21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' @/ W# V) x5 f* ?下面那种原料更像大葱且有平面的叶子. H, M$ U$ o$ i0 R: k9 K: `2 O
A LEEKS  似蒜葱 (这边人叫京葱)
  n4 P& }7 f% }; Y& Y# z22.Which of the following cutting shapes refers to a small dice- }& Z: L$ C! D& X+ g4 [
下面那种刀切形状指的是很小的粒(末). Z* n" B0 m9 M3 O+ V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) l4 j0 k* G; m& h& L* _* k23.Oil is added to the water for boiling pasta in order to, j; T5 w- ?- J1 @7 w5 K
向煮沸的pasta (意大利空心粉 )中加油是为了0 C. _+ }- H& k
A:prevent the pasta from sticking and to minimize foaming action.
+ C, X5 D6 K2 z防止面条黏合并降低发泡。
/ P  g  P1 k# d- J! Y24.Which pasta dish features pine nuts and basil?. V- U1 s& k- c  [) i% y; y5 n
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' s. ?/ ]' j4 p  o* d! R  VA:Pesto.一种绿色的意大利面酱
( |  e% D+ `/ |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?
, W# T) e# E+ j2 ?+ m' ?下列哪项是一个春天的蔬菜类似于菠菜?
7 a: Z3 t- R6 P& @/ B  ?& z4 YA:Sorrel. 酢浆草。- I% U4 |: X( a9 @; n! G
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:
. k- ^" S& g% f哪位厨师最早带来高水准浮夸的美食
2 @# A7 C2 I. ^/ q5 ^" NAAntonin Carême 人名 安东尼·卡罗美/ c. o9 v$ D" J* T

% ]* T+ Z4 c& F" U7 Q2 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% J0 R$ o1 }8 B. d- x! ]: U' Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& G7 z( C; _2 M7 dA:Cast-iron stoves         壁炉: W  e: `3 `. K9 _, u. v
http://www.usstove.com/products.php?id=66 k6 V' V* {  O

6 k5 Z& h( X5 A3 N" G8 }) B28.The French term used to describe the roundsman, or swing cook, is:
. ?* \; z/ o% W' w法国术语,用来描述roundsman,或摇摆厨师是:
6 @5 p1 ~, H/ D" Z; \A:Tournant   图尔南
% x3 w8 q% z# g1 S, ?3 V6 C) [$ B4 G! Q
29.Another term for the wine steward is:3 L* e( m, {8 R0 q
葡萄酒侍酒师的另一个术语是:
, L! B* _6 }5 mA: Sommelier 侍酒师: {3 T  h5 s5 l% U& R; X
3 L. |4 t6 C' A' [
30.Molds, yeasts and fungi are examples of a:) H" C+ @" k" L3 Z4 H, T
霉菌,酵母菌和真菌是一个神马例子
: I6 ]! `4 Q) ?( Y; ZA:Biological hazard 生物危害
6 p& [$ L. k* @9 f9 C' y
0 D% T  Y3 W6 R- C) S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! X5 f3 L4 ^! Y; m
根据加拿大食品检验局,食品的危险温度区在多少之间:! `" a& x! B, S5 r" t, ^; Y4 v
A:40° and 140°F (4–60°C)     4-60度4 G" V' M8 `  h, j1 S2 M
" Q% N2 t) m' {8 R+ v
32.All bacteria need the following for survival:0 @" m* {  t% ^' S- _" y" Z8 A
所有细菌生存需要以下哪些内容:$ `) R# \4 l. G, H6 y# D* f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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5 u& H+ Z" a4 Y) }33.Which of the following correctly represent critical control points in a HACCP system?) e5 O6 N2 \2 O, F5 i
以下哪项正确表示了HACCP体系的关键控制点?5 S9 m) m* @2 E# C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 |/ A" p+ Y" i; k食谱,接收,储存,准备,烹饪,保温,冷却,再加热! X( }7 N2 A  o2 l4 F6 d& W

0 }; P( A0 T- x) D, g34.Which of the following is not an example of a carbohydrate?; M! X; P9 j2 d0 j' Z0 J% S: U
下列哪一个不是碳水化合物的例子?! L0 p! Z6 R* g: x! O5 Y3 V
A:Essential nutrients 必需的营养物质8 {: P6 C7 b9 X& `1 ^/ X

' S; K: R2 A( z+ v4 C, O& U6 e35.The process by which a liquid fat is made solid is called:  }$ [8 y- n. j6 U1 h
液体脂肪做成固体这个过程叫什么% H  G+ Q: W& _  n/ ~9 q% l
A:Hydrogenation  氢化
" J( I- H8 r& Y1 U) S2 ^
' q# a) v5 d$ `2 _/ d36.Which of the following is not an example of a fat substitute?
* s6 B# Y. L  E$ X) V. \下列哪项不是脂肪替代品的一个例子
$ V6 k1 w4 x2 V4 A- pA:Acesulfame K  安赛蜜K表& U# U/ F& ~0 K0 [$ d2 x, i

% r  v; L# b5 r- }0 K' p37.Health Canada requires that a product labelled "fat free" contain:
1 H' w9 R. N* [4 q# D& r/ }加拿大卫生部要求的产品标有“不含脂肪“包括:
* t+ j: w' p2 Y% v1 I( AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 z9 _$ `% ~1 m, G8 f2 Y+ g2 E2 v# F4 t- O2 |+ Z
38.Which of the following is not a problem associated with converting recipes?  D) Y, S+ u* d
下列哪项是不相关联的转换配方问题?4 c7 m3 H5 F1 Q& J; U( X
A:Unit cost 单位成本9 |0 `1 n( ~7 E. i0 ]3 k

& O! H  {. ?% J2 i1 W1 \6 O, u9 z39.The condition or cost of an item as it is purchased from the supplier is called:  U$ {) v6 y0 @* e
从供应商采购的物品的品质或成本叫什么
2 L3 K4 c/ Z9 P3 ~6 G6 T6 N; VA:As-purchased cost 购买的费用# x* e' y# s+ ?# I1 m9 r0 X

& O3 o. N1 x6 F' D& C2 S40.The amount of stock necessary to cover operating needs between deliveries is known as:0 Z4 N' c! p7 b5 \) J$ w9 M
在新货到来之前用于日常所求的必要库存量叫什么3 O7 z$ C- w  ^* R
A:Parstock 基本日常最低库存2 _  l& P" S$ w$ h9 q

7 i9 A- D- }1 C( q& m9 s41.Which of the following abbreviations is used to describe the proper rotation of stock?9 ]' A2 y/ z! [) e9 b
下面那个缩写是用来表明正常库存流程?
5 }* u0 L+ j7 oA:FIFO=FIRST IN FIRST OUT 先进先出, M* s' j/ U+ L! m  B6 a, {+ A

0 m3 L2 ~$ l9 v0 R: S: w. z, ~+ ]9 R( p& S42.Which of the following knives is used to turn vegetables?
' f3 W9 O% ]* j6 a下面的那把刀是用来打开蔬菜吗?8 w$ z' {: G* U: X# V# M" E. P& o
A:Bird's beak knife   鸟嘴刀8 J, Y6 W3 {1 Z! E+ [) D  g  ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- o  k& K* h# c& ]% E/ x; v
( `  _" D! B, _! d! l: z
43.What is an instant-read thermometer best used for?! [, B% ]7 t* l9 _. m0 M
即时读温度计最好用于那方面?/ W7 {. \1 ?0 Q- }9 R' y
A:Checking the internal temperature of a roast 检查被考物品的内部温度% y- o  w& Y2 S
: h7 n) G9 W- {. O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 G( S( v7 x8 [0 B
下列哪些金属材料受热均匀,通常用在铁板而且非常重; Y, x% c/ J9 D4 R: `
A:Cast iron 铸铁$ T3 s; l1 M% I: G' N; {" H' O5 \
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  e7 X, Q, k: Y$ t" _& d/ ?4 C% G2 h
哪件装备下面有一个可移动的碗和一个S形叶片?
7 m9 Z( G) ~; g5 _$ _A:Food processor 食品加工机0 G2 l: o( g: F) L7 a/ P% m
http://www.google.com.hk/search? ... iw=1263&bih=572$ z) E6 q5 P2 x1 N6 ^8 Z

2 @& q9 s: |5 S/ y5 M; c46.Which of the following is not a rule for knife safety?
" p4 }' G4 k! k/ }8 B下列哪项不是用刀的安全规则?
) r( L1 a0 f6 Z- g; q, w9 u, \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 L3 Z, h: F# E/ V% K) [6 }8 h; s; H& u  G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 p1 }1 a( j, H% ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 h$ i8 a1 D$ L. J  K. WA:RondellES * E$ ~: G/ J: N" e* n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( ?1 A& j& r1 }
. x' F7 j- x; E8 I7 [48.Which of the following is a diced cut used to garnish soups?
, {* k+ c* r) J# X5 H# D下列哪项是切成小方块用于汤的装饰?
' T% K$ Z( I& U, [5 A1 WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 j& @" w* o" S7 j2 R# i3 i( @# U, x7 L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 ^/ R+ F; q: Z' Q1 B
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!!——; v2 W" |: s6 V
A:Gaufrette , R8 ~( M: [& s  ^5 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( p. E' Y0 B9 R; T, C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 A& n2 x1 [$ ]4 S" E0 s/ ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 t1 I  u7 z- a4 \& s# I/ q" V
. b1 R. |( \: q- R( t50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 G4 x( v) T* _) l5 t
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)
3 S& _0 h" c! J8 ^* {. A. sA:Cilantro 胡荽叶 香菜9 r" r) C  y% H& @9 R. V- F  h! O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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  N: `5 |5 N1 I60.Allspice is made from:1 Y$ ?  T. b: m
多香果,  多香果香料是什么/ _/ @' y8 D3 M+ T3 J4 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 u7 [! f( i3 A9 g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 ^% r$ }' D: [下列哪些是用来做香包德épices?
$ }. d+ d8 u# s7 t/ Z, Y# shttp://www.sachetcatering.com/2 {" E* ?: N) y1 i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 p- p* q3 W5 l& w# `$ J; d62.Which of the following condiments are not soy based?. [) f( F/ L5 k: ]8 n
下列哪项不是酱油调味品的?
- x$ v$ n+ P9 T9 u+ V; BA:Wasabi 日本辣根2 v7 I, N" s: W6 X

3 U* k, |! z( ]% b  P$ t9 a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& T9 L- P6 g) N! U1 o( I) m
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:
# @0 E0 R; l6 y) X+ Q3 bA:Pasteurization  巴氏杀菌' P) A' S  g5 ?

, `9 s+ i% p1 ]$ k  o2 }$ w1 _64.Which of the following steps is not the correct procedure for whipping egg whites?! c2 L* y2 \; k) i1 q/ v* `% ?
下列哪个步骤是不是正确的蛋清搅打程序?
' i& z! s9 L8 u2 Y& UA:Allow to rest before use. 允许休息后方可使用。5 N8 I6 `; Y* V$ J
2 }; @- I! V: N3 k) f
65.The weight of a large egg is between:一个大鸡蛋重量介于:# ]+ a3 e) y4 K
A:56g and 63g 56克和63克
, K! K" @8 k, [5 Y) C* p% U# g! m; f( _2 l" G4 D) A9 d8 k, M$ S7 C- A
66.Evaporated milk is a concentrated milk that is produced by removing# L7 q# }$ o8 `: z/ R) o! ?
炼乳是一种浓缩牛奶 是去除什么做的' I1 t2 |: [% ^% ?
A:60% of the water 60%的水4 Y& D5 t0 O) Q
- g+ Y* i2 t' L  Q9 p
67.A method of cooking that transfers heat through a liquid or gas is:
0 y8 _6 @7 C  {$ X  Z5 c一种烹饪方法,通过转移液体或气体是:
0 d* x! T/ J% `( d" \) {  V6 J' RA:Convection 对流# f( b& x4 y% g- @' P+ m  [0 E, t6 e
7 N5 f  A. ~# L
68.The cooking of starches is known as  烹调的淀粉被称为
8 t5 K' n3 w0 X  E) y# hA:Gelatinization 糊化; B; I+ S* s& |+ \
, J5 o0 N% j2 n+ |$ v6 |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& O  s! q. k/ @5 M$ B. Y% M
A:Braising 烤' f! G; |7 j! d* l& G
) S, s% z+ z" O3 O# T2 W2 W
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:
2 _) d) O  P5 _  M8 n7 W1 W9 |: M7 SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. X/ w! S3 J* e6 P; F& ^
5 W) x) H7 O2 @/ I: }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4 S& |3 ?- z5 ]
A:Fumet 原汁# G4 }" _- L. l, y

( O- f3 L$ U) v. z) ~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
1 m2 f' y0 v! ^0 c5 DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' q0 n- L/ x& ?. P  E; Z
9 h8 l- K2 J5 K+ e/ N8 D
73.Which of the following is a principle not used in stock making?
, ^  a& i& `( d' G) ~0 K. b& ~* G  t) {下列哪一项不是用于制造高汤(低汤)的原则?9 h/ X4 _  x: {: s5 q* d/ e- }
A:Start the stock in hot water.开始在热水中操作
& O3 T4 \( f; r2 k# K
3 ^" t3 R* f5 L9 p" z" ~0 W- a! z74.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) Z' d% v- S2 r6 F
A:Remouillage 法语熬汤0 z; u$ b9 u/ T% O% A1 I
http://www.haibao.cn/blog/post/176242.htm
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