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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。* l  T, Q# y- Y/ X" L" T

& f& R( D0 @4 Z- O! j3 b  T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。: K& E* ~8 C- D; O0 t& x( f  ^6 x+ F
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% V' z, Z/ n% w5 I
1.Which of the following methods should be used to determine doneness in a New York steak?! E) y' ]2 o* M4 w0 |. I- w
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)7 ^9 w; X% f' \' c1 _3 ~
A: pressure touch. 压力触摸
; ?( F& }* k$ Q4 I- b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! m9 b7 ?$ E+ D  L3 Y2 T
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3 B2 H9 {8 G% _8 g5 V
A: acid  食用酸
/ L  O3 B+ g( v$ d) i3.Vegetables are major sources of which of the following nutrients?
" c' z4 T0 l4 L+ C- E蔬菜中包含的主要营养有哪些
% X  p- A8 X. B, Y0 nA:vitamins and minerals. 维生素和矿物质。0 R' `' w, W, I- ~! X/ p/ q
4.Cauliflower is commonly served with% h! s* H; F0 b3 u: Y) o
花椰菜(菜花)最常见和那种酱汁搭配9 \/ q6 f# s) g$ r' G
A:Mornay sauce. 奶油蛋黄沙司! R0 s% h( U  W* }# a, s* Q7 G
5.Which combinations of products are found in pie dough?6 w9 H: ]7 z- T2 D3 [& a0 }
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( B7 \- \% W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 L2 J0 b. T2 D( `6 _: g6The French term for mussels is 法国语青口(海红)叫什么
/ \) @. W" p( }! nA:moules.法语青口,海红
; L) X# w, ^& u: {' v, `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' Z5 U+ n' I6 V3 N4 xA:faintly fishy. 稍微有点似鱼味. Y3 h5 B9 o0 H; G0 t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 R- r8 L4 N3 E  z# E& h) a
A:2 days. 2天
! s& V& D  R# X4 q0 C, ]9.What are the principle ingredients in ratatouille?
- o: \) N. y- j' g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" G8 p9 ^# q% P0 u( z
A:Zucchini, eggplant, green peppers, onions and tomatoes
. r" @) m9 {8 p, o: g3 j3 k! V; X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! h7 [4 e2 e5 Q3 ], J" a10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# [/ B5 z& R7 C, A! ~8 HA:cook food in quantities that will be used up within 20 to 30 minutes.4 b; n( E0 W. ^3 \& f. J+ t1 x
大批量烹煮食物要在20到30分钟内
6 ]! t, y# L" J, v( S% w11.What person has the authority to issue a Health Permit?
. C; g+ h9 N" O" R谁有资格颁发健康证(卫生证)。
/ S" e' |8 f& L0 M& `A:Medical Health Officer.3 y6 E" ?! e: T: k+ J0 F
医疗卫生官员。
1 }) [& h4 H5 H* Y- J12.For what period of time is the health permit valid?
0 D) ^8 q% m6 Q8 j健康证的有效时间是多久?7 P' t& o  \. T/ F; T. P* b+ L
A:12 months.12个月
( ]# d! D% ]7 F! \& u7 z9 Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 x2 Q! w' l4 |0 T1 n& L4 |在食物和饮料准备区,通风系统换气的标准时什么
- u) ]/ o7 G1 a+ t2 z  jA:08 times each hour. 每小时8次- C' G$ \3 y5 O: }" [
14。The minimum temperature for manual dishwashing in the wash sink is0 X9 i8 e0 H8 h( B/ u4 R/ M
手工洗碗,洗碗池的水温最低多少度?# Z$ M9 I/ x% R6 v
A:110 degrees F (43 degrees C). 43度
, C; e; d6 s) B7 d/ |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 F/ M* a$ e; |! B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ @( a' h5 ~2 ]& a5 Q
A:180 degrees F (82 degrees C).  82度" h' F. P6 k) V8 L: H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( H6 }0 [/ l* q4 ^5 A2 `3 L* f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). a6 i! m! n0 i# c0 e
A:en papillote.  法语自己理解
% I* Y, ]7 O  M' k! I17。Wing or Club is considered a/ O7 s5 Y, a) ?) [
翼和CLUB 被看做是一种...
2 ~6 W1 _/ W" i8 l/ rA:Bone- In Cut     带骨切2 w9 _' k( ]" t# R. ?
18。New York is considered a   纽约牛扒被看做是一种5 Q& S& T4 }6 L
A:Boneless Cut     无骨切- L5 }  j, n" D& w
19.In general, a court bouillon for freshwater fish will contain
/ ]3 f6 W' u6 U+ a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) @4 e7 t+ u6 b4 a) z$ _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- o  c( K! U1 p% Z7 t
和做海水鱼同样数量的调味料和香料
9 e8 W* E  ?" m! \! k/ h8 `20.Anise is very similar in flavor and appearance to
0 i  O# M( B) L$ e! ]$ J1 H% g8 G八角和下面的那种原料有相同的味道
4 R+ R! K# m% c; JA:fennel  茴香, _: E4 Y; `* u* Z- {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 h. ^/ y, W2 g0 w! I5 g  Q
下面那种原料更像大葱且有平面的叶子2 B8 S' \3 _' ~2 Z+ }1 x% `/ Y
A LEEKS  似蒜葱 (这边人叫京葱)
9 T! T! w% G0 I! _1 y) ^22.Which of the following cutting shapes refers to a small dice
: X8 u3 ^7 b4 r& a下面那种刀切形状指的是很小的粒(末)
- Z5 B, Q4 P* x3 ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) K3 z/ h- B  ?, Q
23.Oil is added to the water for boiling pasta in order to
! \9 y6 ~7 j5 x  L0 j0 i向煮沸的pasta (意大利空心粉 )中加油是为了
" \, u& j9 W4 d4 @7 W0 z0 H  fA:prevent the pasta from sticking and to minimize foaming action.* q. z* C) _+ D3 L$ W9 W9 C
防止面条黏合并降低发泡。7 X' w2 ~4 J- `1 r7 m
24.Which pasta dish features pine nuts and basil?
3 D: D1 m: u2 M; t& U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# b  i% t5 L. w: Z
A:Pesto.一种绿色的意大利面酱
3 w' _" j& @% q, s: n0 U: T4 ?http://www.tianya.cn/techforum/content/96/563836.shtml
/ Z' n1 ?& o9 N/ X5 Z3 S! `
2 B: q5 h& }% I7 u0 i/ e25.Which of the following is a spring vegetable similar to spinach?
& {4 l* Q+ |, g$ e/ j: u: r7 g& e下列哪项是一个春天的蔬菜类似于菠菜?: A6 B" x1 z* c) U1 |( F& Z) @) Z& C
A:Sorrel. 酢浆草。
! x$ z% H5 A( \; R/ |% U( X: 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:/ w1 {" H, A3 U/ f8 O* o
哪位厨师最早带来高水准浮夸的美食
& k# _' H+ y' T2 B5 GAAntonin Carême 人名 安东尼·卡罗美9 o  s/ M  g4 ]* o/ k7 r
$ r0 i) C8 \8 z! a/ M) r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 e4 L! c9 o# ~- v" V' Y# B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! W+ o( b9 q: P% N3 k$ `) l& CA:Cast-iron stoves         壁炉
* S: m5 F9 v8 r- qhttp://www.usstove.com/products.php?id=6  I: Q- v, w6 t: r, b
& g& N) k! Q1 v
28.The French term used to describe the roundsman, or swing cook, is:# S: I2 l2 R, I( V7 z7 h
法国术语,用来描述roundsman,或摇摆厨师是:4 P, m* h& V' y3 j
A:Tournant   图尔南
7 p" X/ @7 ^# y! N& B7 t  [' ?: k/ X3 @# k0 ~( F) l( g
29.Another term for the wine steward is:
/ u% r3 p* B  _8 @1 Y9 y# o葡萄酒侍酒师的另一个术语是:
- ^, K( S" T2 |9 \# MA: Sommelier 侍酒师
5 x& r% j. B/ Q" F" y3 R  M
- H& [( g3 [! X% V4 Q# O) w30.Molds, yeasts and fungi are examples of a:
8 }6 B0 C+ N2 O霉菌,酵母菌和真菌是一个神马例子
6 e6 b( O; X3 B) D* xA:Biological hazard 生物危害
- j1 ?  f3 ^4 ^/ S& z; \2 \' m3 [2 g5 n# [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, ?7 v* d- o' B) C9 ~1 }3 G6 n根据加拿大食品检验局,食品的危险温度区在多少之间:* S4 O6 N! n/ O0 t
A:40° and 140°F (4–60°C)     4-60度0 }  u* `: {, Z4 @
# Y. y# j  M8 H/ c' w* U
32.All bacteria need the following for survival:
  a1 R) J  D$ D所有细菌生存需要以下哪些内容:% ^7 Z( Z6 U( t/ `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 r5 |" n" j2 b9 D7 K
! ^* b5 c" R$ j# V/ G33.Which of the following correctly represent critical control points in a HACCP system?# b9 `# `. K5 j8 W9 E% x  }8 B
以下哪项正确表示了HACCP体系的关键控制点?
5 w1 \) X, a7 z! ^. _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ \* N4 Z! H. e, y6 l# t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 f% O5 R& D, z; O8 F4 K0 J$ s* M' `- y8 D) j% P, _: M
34.Which of the following is not an example of a carbohydrate?
, z. @  C: \! i% L  I下列哪一个不是碳水化合物的例子?
9 t$ R$ |+ B4 }A:Essential nutrients 必需的营养物质% Q5 b  D/ q* A9 s5 m+ T

0 R' I( k- H1 @# L2 Z35.The process by which a liquid fat is made solid is called:* @, v8 V8 T8 z; D, ?: T; c
液体脂肪做成固体这个过程叫什么
2 V2 V( D& J9 v9 Y$ QA:Hydrogenation  氢化5 M9 g/ P$ r& Y: d5 _
; |# I" L( L2 v  A. l9 f
36.Which of the following is not an example of a fat substitute?4 @4 y+ X9 q6 L! X; l3 r
下列哪项不是脂肪替代品的一个例子
( a# y, y, V5 N4 I6 Q5 vA:Acesulfame K  安赛蜜K表
* k) H' I8 g. R2 P0 b) Y4 V! a8 q# j! i5 x% e. G8 q
37.Health Canada requires that a product labelled "fat free" contain:% k( A9 H9 T2 t0 S
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ o) d( U* r9 X" s# |  O% SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# E0 m* `7 M8 t+ M* H; E5 B) C+ j+ A6 {2 ?7 V, a% ]
38.Which of the following is not a problem associated with converting recipes?: U0 z9 F6 i/ D0 ]( ]2 W& i! U* v& m/ }
下列哪项是不相关联的转换配方问题?3 i6 J  p* o( e; z
A:Unit cost 单位成本
% Y; u* ~4 A  c) m4 j# j8 X( _; e
" ]" Y0 q. R7 R2 r; }39.The condition or cost of an item as it is purchased from the supplier is called:0 o) D) x8 v& K/ c2 ?" I$ Z
从供应商采购的物品的品质或成本叫什么2 z5 b5 k6 d1 O9 o% x
A:As-purchased cost 购买的费用- S! t- n( A) Y; ]
9 W: o4 y8 R1 J1 O& W+ b( |
40.The amount of stock necessary to cover operating needs between deliveries is known as:  ?6 F3 H; x" _' [* k
在新货到来之前用于日常所求的必要库存量叫什么
# F4 O' L( m- S( m1 D0 ~A:Parstock 基本日常最低库存
7 m. i( j) \, q# |7 t0 L1 N; Q# O3 g; j9 H$ l9 P. u* O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ D* b# F: G4 P8 k下面那个缩写是用来表明正常库存流程?
. \. N# A' j- f" M0 T7 }) UA:FIFO=FIRST IN FIRST OUT 先进先出, H0 m3 w" E& h) j
+ L9 X& d% ~* T/ L
42.Which of the following knives is used to turn vegetables?
4 T' w0 M9 z6 f$ F" J" g下面的那把刀是用来打开蔬菜吗?
' Y+ k1 C; {3 k+ J$ X1 SA:Bird's beak knife   鸟嘴刀5 I+ l' g" C. F. ]! D7 ~" @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& g/ i7 r# A# F: B* F8 H. w8 a8 f6 ?; R" d& V+ Y+ _3 u
43.What is an instant-read thermometer best used for?
% m  D) k6 Y1 g( [: |( J即时读温度计最好用于那方面?
# i$ H/ r; P" E& Y9 q( I2 ?  ^A:Checking the internal temperature of a roast 检查被考物品的内部温度
% y' B  }" X. _- Y+ d0 F% l/ x$ b: z" [& o3 K7 {5 q& {3 j8 v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% f7 v0 ]5 K' G8 Y3 k" Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重  g5 g0 f6 Z3 M: `
A:Cast iron 铸铁. |7 d; Z% _* h; n3 x+ \* a- `

+ L( p7 A1 |5 w! k4 _) Y( c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: ^* q- n5 E# R, }" Y哪件装备下面有一个可移动的碗和一个S形叶片?
7 q( a' n" H* b. x" g( ~A:Food processor 食品加工机
% R7 f# b. H- V; R- Uhttp://www.google.com.hk/search? ... iw=1263&bih=572" O' @6 Y4 x- z. ]7 p
6 B0 s, U8 x1 c
46.Which of the following is not a rule for knife safety?
8 n# r) `* k- T" n! \+ C下列哪项不是用刀的安全规则?& h( A8 c) e$ ?4 G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  |: Z: R, j: R# `
' j0 [  x- @/ R9 h. f' h# X* Q$ k8 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) S- z: [- y; t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, S1 {( {! Z" X9 ~& y7 YA:RondellES / D1 V/ m  T' ~. B/ N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- x, h5 t* a* S8 Q) L
- D7 k+ J0 p* f+ {! X2 f2 \3 B
48.Which of the following is a diced cut used to garnish soups?) O6 W2 v9 m5 f" J9 e- G
下列哪项是切成小方块用于汤的装饰?7 r$ K6 f. s. e3 p4 Q, Y% d0 y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) o4 X; y9 E- C7 v; h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ L) t0 [  B, X! X7 J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!!——- d& @, Z: J- D5 T* u
A:Gaufrette 0 X/ B4 E: H0 u$ S/ E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 r% z% C+ N) Z$ A* a; v' emandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 J, s+ o6 K! J/ E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 ?6 U* F+ T& o" R0 n8 \, v
: J1 J. C3 C: y( e; o; K, e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# [( d- F  N3 k( [3 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)* k+ C) P+ I5 o% b) i
A:Cilantro 胡荽叶 香菜
7 x) b2 V9 y/ {" Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. _) a( E1 a7 v" I- J- X# |; J. s; E, T# X
60.Allspice is made from:
! Y3 t1 L# Z; }9 V 多香果,  多香果香料是什么
! U& _* j$ k" s* O& Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; M" \% }, a3 p
A:A dried berry 干浆果2 z; X) ?2 k' t$ r# x

$ g$ A! v- x* @0 X, N( L61.Which of the following are used to make a sachet d'épices?
. O- U% L- [5 J9 J$ I$ t/ q下列哪些是用来做香包德épices?
& R& q( Y" e5 r& Y8 y+ M4 Uhttp://www.sachetcatering.com/
  e# ^! Z$ D- F7 X( T. `5 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& e8 ^& N, w  l. w  S7 l; \' X: a& d+ f( |9 s7 \4 s0 n4 H
62.Which of the following condiments are not soy based?% G0 q! J' w5 X/ Y
下列哪项不是酱油调味品的?$ P- h+ E5 ~# `! ?' M1 ?4 }5 F
A:Wasabi 日本辣根
- l5 O3 A9 P  Q
8 D8 ^% h& B; z7 \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 h  I- ]4 d5 i: u! A, m, O
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:
8 E, u8 Q  @/ T# o- DA:Pasteurization  巴氏杀菌) [* Z0 i& }; E6 t: u4 n

7 M) d% [( F1 g' T7 C64.Which of the following steps is not the correct procedure for whipping egg whites?) w- f+ ?- r( e& x, ]5 w
下列哪个步骤是不是正确的蛋清搅打程序?
3 N* b1 r, H$ y) Y* {' XA:Allow to rest before use. 允许休息后方可使用。
% }( |, z1 U8 V9 [6 n' T- b. a( u4 O' A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
  G: o& D3 U' k6 wA:56g and 63g 56克和63克( @& [$ y0 j* N3 ]5 ^" p' m

0 o. g& R4 t: I% j9 z! ^! t$ h66.Evaporated milk is a concentrated milk that is produced by removing
& i7 D9 g: F# b( p6 V* `7 x( _炼乳是一种浓缩牛奶 是去除什么做的
5 X8 e4 N/ X2 {3 ]# I6 c0 aA:60% of the water 60%的水
$ e3 l" m* q1 k  l- d) g% w! b5 l* Z) g0 S5 C, ^7 N
67.A method of cooking that transfers heat through a liquid or gas is:" e/ t. V( s; x" B, [- A8 j
一种烹饪方法,通过转移液体或气体是:
; M7 B0 K" y5 I  E% |A:Convection 对流
3 [7 n  }: Y' D) [: c* ^
6 {+ F- f: p* w9 z7 U" U4 y68.The cooking of starches is known as  烹调的淀粉被称为1 ?- K3 O: g' |3 Z6 R
A:Gelatinization 糊化& d% q% |/ Q3 x) w) p4 E  A; N4 d

7 J8 x6 G8 ?5 t' C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. i" r8 m3 x' U
A:Braising 烤
9 T: ]9 M9 n! O7 ?% l# h+ x' W) c) I) ^) O% {
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:( y4 ]* c2 j% \' O( I# C( Y; d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. l, k# f5 T$ W' k. v; D0 t
- T" S  d6 G1 p7 n: L, v9 A# t71.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
$ D3 {- c/ i. l# c" bA:Fumet 原汁
' \/ }  c. V# Q, X
  K5 x* q: V1 P: K6 t( L72.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# i: b8 Z9 e# B. o6 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ n) @" |0 `: R7 n8 {+ L

' b) u1 J; A; D" m% z  A# e73.Which of the following is a principle not used in stock making?
! g$ w% w* _: Q6 E4 _下列哪一项不是用于制造高汤(低汤)的原则?
- B9 U( Z$ J* ]7 _A:Start the stock in hot water.开始在热水中操作# s* J, l+ e+ ?; a# y' P( o9 K

+ T' F$ N; I. c0 q74.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0 f7 d( M" [  }4 L
A:Remouillage 法语熬汤9 g- i/ a6 }6 C! V. J+ I( n
http://www.haibao.cn/blog/post/176242.htm
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加油!
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