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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 i8 V! O. N6 n7 w+ o

# c2 c8 _# @) U; I9 N% W& X$ j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。
- _: y2 E, J' r& @* ]. D5 P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0 l$ n2 `8 g! f
1.Which of the following methods should be used to determine doneness in a New York steak?
9 Q8 A+ C! [% t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& c! W; _& m9 k1 k& lA: pressure touch. 压力触摸. f& ^* K1 w9 {2 k. l8 \; s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( W3 L3 u' N7 ^# ~, _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- R2 f- C( e5 q- dA: acid  食用酸
% {3 i7 ?' p, d3.Vegetables are major sources of which of the following nutrients?$ v: [. }! R" n$ U* Y* P
蔬菜中包含的主要营养有哪些8 I8 J! A, X( U$ f6 m% z+ a0 \
A:vitamins and minerals. 维生素和矿物质。9 d% l( b7 y$ k- f3 x+ ]
4.Cauliflower is commonly served with
9 n" y% ?) s1 F, h花椰菜(菜花)最常见和那种酱汁搭配
! e/ k) P6 ]1 o  U- D& R4 Q) zA:Mornay sauce. 奶油蛋黄沙司
: p9 F3 n( s5 Z" g! \/ _% S& Z5.Which combinations of products are found in pie dough?
* t4 R4 ]2 [5 i, ^0 h" R, B# 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??)
$ ?. b2 u/ |6 ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 c" E2 c, M+ N3 M* Q0 F- v7 d
6The French term for mussels is 法国语青口(海红)叫什么
8 u; q) O, L& k4 [  ^A:moules.法语青口,海红9 r& X0 p  R: n) S. {4 J2 F8 E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 E* O# H! Y: b9 SA:faintly fishy. 稍微有点似鱼味5 f. j# r, `& J5 s7 Z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 H+ y- ]5 ]: G3 e2 A& G0 y
A:2 days. 2天/ Z& O6 d+ t. R
9.What are the principle ingredients in ratatouille?
+ q  k  ?3 Z; d2 ?! k9 A; u- T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: v) y2 f" _  ?7 s3 F! e2 o6 \A:Zucchini, eggplant, green peppers, onions and tomatoes
- `" e4 B; S, j' J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 a5 k% \2 A; ?3 M7 ?* V9 y. F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ [( H; d$ x: C/ B) @5 y* aA:cook food in quantities that will be used up within 20 to 30 minutes.6 ]5 w: H6 i. N
大批量烹煮食物要在20到30分钟内* c- {/ ]( X! l% S) ~" v
11.What person has the authority to issue a Health Permit?2 [/ T8 [' h! a0 b
谁有资格颁发健康证(卫生证)。% V& |" s# Q, Z4 [
A:Medical Health Officer.% C- N* J: ]5 q% y( G' {
医疗卫生官员。
6 B2 C$ R  P5 o12.For what period of time is the health permit valid?
8 F# W( x2 T( Z3 Q: [$ x健康证的有效时间是多久?! j( w; ]9 V5 F
A:12 months.12个月1 q; w# x5 Q1 y* t# r3 d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 k* C6 `+ K( {0 a+ M
在食物和饮料准备区,通风系统换气的标准时什么/ Z! X$ m" R+ e& l- G1 L7 S- Z
A:08 times each hour. 每小时8次) L; p' H) q3 s, T
14。The minimum temperature for manual dishwashing in the wash sink is
8 A/ z1 x$ h9 F3 m9 r; m: I( o手工洗碗,洗碗池的水温最低多少度?
: x/ q/ L( A9 L  }+ Z' E! cA:110 degrees F (43 degrees C). 43度
" {! C; Q0 x9 x15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ |  g8 x0 r+ L! H  |5 Q  x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  m# G9 H7 Y" a3 t
A:180 degrees F (82 degrees C).  82度+ ^! `& L! T& h- _- B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- G3 L2 T# D. L; q& x, S8 W5 \用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 F6 E( z9 Z& ?1 @  A) V+ F
A:en papillote.  法语自己理解5 p$ B* }) Y( v% M' A$ e% @
17。Wing or Club is considered a
4 F9 ~1 F4 l: z  m翼和CLUB 被看做是一种...
: O. z0 c  _! d0 L5 q2 r4 r/ UA:Bone- In Cut     带骨切
0 }2 I7 D# K: j1 B( \18。New York is considered a   纽约牛扒被看做是一种) }8 v' p" @; @& t
A:Boneless Cut     无骨切
+ ^0 H/ Y8 `$ X- X19.In general, a court bouillon for freshwater fish will contain4 N) p4 D; Y* q" E' L
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
& D" c4 p& E( N6 p6 `* LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. c$ Z$ J# ]+ e6 p# n! O; x5 a; A和做海水鱼同样数量的调味料和香料
3 m7 d4 R0 i4 B20.Anise is very similar in flavor and appearance to
8 L/ p- E" I4 t: P# p# j八角和下面的那种原料有相同的味道& L' q& ~. A: i, I/ ~
A:fennel  茴香2 o4 Y" F( ?8 r6 n2 B6 L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( T. k, M6 p6 E* Z5 s7 O6 {
下面那种原料更像大葱且有平面的叶子/ A* k/ `$ X" Q$ P2 J
A LEEKS  似蒜葱 (这边人叫京葱)
, X$ Y4 L/ Q/ M$ n& o# F; e6 G# j! ]22.Which of the following cutting shapes refers to a small dice& b6 C+ v$ x. [2 s  R" [) g- ]- z) k
下面那种刀切形状指的是很小的粒(末)( S, w) ?6 q5 m! W+ C& p2 T: O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 P. M1 O8 y- n) N; t& z' Q0 d- W
23.Oil is added to the water for boiling pasta in order to
) r! ~; F! j9 e4 W; A9 V  R2 o向煮沸的pasta (意大利空心粉 )中加油是为了
% S& Q- s; J) l& G' j* |" |# RA:prevent the pasta from sticking and to minimize foaming action.
6 V( J' M: D) B防止面条黏合并降低发泡。+ G' ~5 `0 ]! s0 \5 p
24.Which pasta dish features pine nuts and basil?
4 A% i, c% a7 J* ~0 w下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 G' N8 T0 E( }# _
A:Pesto.一种绿色的意大利面酱
! ?& [9 T) a* y1 b5 S7 p% Mhttp://www.tianya.cn/techforum/content/96/563836.shtml
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& U, g$ k" \; v( e25.Which of the following is a spring vegetable similar to spinach?1 u4 w/ v% h  g# ~# A% i
下列哪项是一个春天的蔬菜类似于菠菜?
4 u& C0 E! {4 ]A:Sorrel. 酢浆草。
) K# V, X( j# G+ R% m$ phttp://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:% b, u! C# o  E) t  J3 }; ?
哪位厨师最早带来高水准浮夸的美食
$ U; F  Q3 t( ]7 u5 x" qAAntonin Carême 人名 安东尼·卡罗美$ X" C1 B0 e- w- s
# v1 r3 E$ g. v# w3 t. y8 Y' |
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& @% S+ F- B# o' n1 W6 S  h" n% Q$ C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 f1 s0 A8 a5 A  L3 @* [6 ]0 ]$ mA:Cast-iron stoves         壁炉
1 X$ \2 f. d: m% Rhttp://www.usstove.com/products.php?id=6& M8 `7 [6 v& k" u4 }* c

. {4 |; F# |- X) S28.The French term used to describe the roundsman, or swing cook, is:- Y7 u5 J: s5 [* q6 l7 m0 ~. \
法国术语,用来描述roundsman,或摇摆厨师是:
' N# |- @$ [7 P, r7 p! r& mA:Tournant   图尔南
4 k& C+ W3 B) Y9 s
( Q+ S0 ~- I8 h! @0 a. W4 D29.Another term for the wine steward is:
9 X8 G$ F# S+ H6 f, n) ]% h葡萄酒侍酒师的另一个术语是:1 j+ h" F% Q0 x9 q
A: Sommelier 侍酒师# }6 g, O* U/ F& f. E& |  {

/ j0 w+ d% l' M) Z. |  l) J30.Molds, yeasts and fungi are examples of a:
0 s9 G; [7 U" J  b/ A' C6 ]$ X( ~霉菌,酵母菌和真菌是一个神马例子
8 g- Z+ ^* I4 [/ d/ i6 |2 L( w- e2 {( zA:Biological hazard 生物危害* x* c1 f# e4 t7 \

1 b7 [& d3 `; v0 _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  `0 K- G6 H2 _" F9 |根据加拿大食品检验局,食品的危险温度区在多少之间:3 ~' W! z) b7 K8 n
A:40° and 140°F (4–60°C)     4-60度. @3 P0 V* E/ _+ ?: X7 h
8 g0 v$ C9 b- k' R" G/ _# ~. T
32.All bacteria need the following for survival:
4 B) L3 C- i* a所有细菌生存需要以下哪些内容:
6 w0 L% I# J: uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 E" k! w+ Z- W% P1 g
# [( y) W2 z9 `: I+ v. W
33.Which of the following correctly represent critical control points in a HACCP system?3 Z7 {. T$ I# b9 U- {
以下哪项正确表示了HACCP体系的关键控制点?
) _7 e! R- N+ B. h  uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" @9 V, L& Y& P" [4 ]' x' h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 s6 {5 l1 P: M9 [3 S0 P
" ?9 S- F! N- X34.Which of the following is not an example of a carbohydrate?
6 ?% [1 M3 L3 n0 A% b# l) o下列哪一个不是碳水化合物的例子?* U! `4 c1 \/ o- q% `" F
A:Essential nutrients 必需的营养物质
4 v: e& W* Y" z
" d3 ]/ i: u4 J0 K3 [9 j35.The process by which a liquid fat is made solid is called:
( v& a, O0 \- A% s液体脂肪做成固体这个过程叫什么0 o, A2 |% D) g( l% t+ S
A:Hydrogenation  氢化
) w# m- R, d& O) s0 Q2 y3 n% G, B# ], G
36.Which of the following is not an example of a fat substitute?* U" ~; i: \) E
下列哪项不是脂肪替代品的一个例子2 ^  o) h' H  O; _) E
A:Acesulfame K  安赛蜜K表
% d; s" j6 y5 J
! \& ]7 K/ g3 `6 w0 X37.Health Canada requires that a product labelled "fat free" contain:
* t4 b' k( l, }9 W+ I0 s加拿大卫生部要求的产品标有“不含脂肪“包括:, t9 y8 R4 Y. k- P) s" r5 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 y1 G, ^! c8 T

  U& ~9 _/ v$ a38.Which of the following is not a problem associated with converting recipes?
0 y' U& ]  a1 R4 D: Q% h下列哪项是不相关联的转换配方问题?
3 g4 r9 ^. y0 ~/ T0 g# Y; `" i, Z. W) `A:Unit cost 单位成本1 e$ B. j2 m& X9 ^  _( I& k- g
2 [" @( D0 Q8 P7 p2 ]
39.The condition or cost of an item as it is purchased from the supplier is called:: ?" t2 ?% z  p0 `
从供应商采购的物品的品质或成本叫什么
1 v- U, k# F6 @+ t9 iA:As-purchased cost 购买的费用# D0 B  ?! R8 g
- h) I3 C0 ^6 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% F, k9 \, F' `( h- S: l在新货到来之前用于日常所求的必要库存量叫什么
- c/ t: m4 `9 K7 r8 vA:Parstock 基本日常最低库存
$ I& ]1 i: [/ p1 Y' |: l: V6 f# J. d3 W& V
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 U- I! _" {; T1 o: ~5 |! |
下面那个缩写是用来表明正常库存流程?
" g3 C! Z9 A7 y/ ^: O- K( vA:FIFO=FIRST IN FIRST OUT 先进先出
; g, g3 v9 `- |3 W$ D( B2 b, f! U: q$ x6 c" V5 j
42.Which of the following knives is used to turn vegetables?% v+ q) J8 o2 g* F. I* M
下面的那把刀是用来打开蔬菜吗?
" l2 g! A9 \1 s: c4 cA:Bird's beak knife   鸟嘴刀" e/ r/ C7 _3 Q0 }
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! \5 ]2 @5 D0 r$ y7 Z" P

7 t$ Y. \/ h* A7 s; J" w: T43.What is an instant-read thermometer best used for?
4 n. N! _# z6 w9 }. x5 J7 s即时读温度计最好用于那方面?
" H6 W4 l. G2 PA:Checking the internal temperature of a roast 检查被考物品的内部温度$ B  d# p1 V4 R9 B

% }4 y0 W+ ~  T& w& _+ ~6 H  V' w/ s: N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ d" E0 }% u; h: n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% W  y$ z; o. D- TA:Cast iron 铸铁. s. _* O* b% Q" o( |! S; ?

$ @" E. j- x; Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- w; z% Z9 G& Q+ H9 c哪件装备下面有一个可移动的碗和一个S形叶片?# }2 E" t; \# C0 _; q% q$ u
A:Food processor 食品加工机
1 i& J: }* ^9 o# U( R. Thttp://www.google.com.hk/search? ... iw=1263&bih=572
" v  G- J1 W: T9 k& f1 O' R6 C6 D8 w0 `! v0 C5 U2 K
46.Which of the following is not a rule for knife safety?
  h. p7 m9 u# I+ t6 }0 F( c) B下列哪项不是用刀的安全规则?1 N8 Y9 T1 h3 t& j3 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 J: F  }7 g" i+ \. d
) Z5 @& [1 Y2 d* M* u( q; ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 I0 W' m$ f$ s0 S" f7 e* g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! {" A" L) i& v& R- XA:RondellES
- J- `2 n5 T( z3 D$ F" J2 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ R% e1 J, B' f% O+ Q1 x2 W8 D
4 \- U% |. Q  S
48.Which of the following is a diced cut used to garnish soups?
- {6 ^& X+ i% k5 B. H, f4 S下列哪项是切成小方块用于汤的装饰?) a/ M# b& f8 O0 S- B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 {- i; h3 d: i! Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 X6 V- T1 H+ c9 ~* W  P! z* j3 b7 n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!!——
: g8 S7 i  h3 Y  HA:Gaufrette
5 b+ U& Z' y1 a8 O; rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  q6 i. w) h% \) S: e( \% O" a& g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) T' `: a; ?! i5 [( Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 O5 V, [6 q3 R' p5 L6 s6 U, E$ M/ g) X4 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! [7 H$ n( y; z" A
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)5 X  O: ?5 _" _* c9 m
A:Cilantro 胡荽叶 香菜
2 Q( W. P* {* {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: s9 u3 ~# f6 Y
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60.Allspice is made from:( O2 b; Q9 K% r  R& G  K! {
多香果,  多香果香料是什么' R) Y, I9 g8 d. C- g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 ~7 l- y6 h* aA:A dried berry 干浆果
. e  |. L. p6 [. I8 Z$ S8 M
% a7 f& {: u  i/ ?8 t61.Which of the following are used to make a sachet d'épices?; J' k+ \: [% G) D+ h
下列哪些是用来做香包德épices?
  m- M' H% y, A3 [( C* ~http://www.sachetcatering.com/
7 ^0 c  \- P6 |* |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. k/ b8 y9 s) _
4 T8 O; [! b0 c. ]
62.Which of the following condiments are not soy based?
% O9 J4 d' _. `7 h下列哪项不是酱油调味品的?
- ?2 g. O, Z% |% \8 s$ O# [% lA:Wasabi 日本辣根
/ K2 J' y3 R0 E$ B; Q% Q" ?+ p' U( k5 N7 r  n) s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( `$ s0 Q4 l) {% @5 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:
3 F- ^* C2 k1 _A:Pasteurization  巴氏杀菌. Q1 I" H( g  @$ o

- S' L, }2 [1 j7 P  Y5 Y; ^% @64.Which of the following steps is not the correct procedure for whipping egg whites?
7 O- H$ D# z8 G- \3 x4 k下列哪个步骤是不是正确的蛋清搅打程序?
9 C* W6 b0 Q  \3 p" L5 A$ {A:Allow to rest before use. 允许休息后方可使用。
' t/ T3 e- y- {+ K2 n) T4 m# V6 U- g7 [4 H7 i9 U. l" O! m
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 z8 K+ `# `$ C& Z* a
A:56g and 63g 56克和63克- B5 p) n( C5 Y8 ^; f

) p9 f  z: ]3 ~: U# l* Z66.Evaporated milk is a concentrated milk that is produced by removing* @' L& \! j, i4 ?! l
炼乳是一种浓缩牛奶 是去除什么做的
, P, L, o$ S% l: K0 ~" Q- aA:60% of the water 60%的水% g$ V* V1 p. Y- d( |

0 W( R1 N8 B# H67.A method of cooking that transfers heat through a liquid or gas is:: P8 `! F7 g" d9 O( Y" W7 H
一种烹饪方法,通过转移液体或气体是:
/ d- A8 e+ u# u/ b6 _& `A:Convection 对流
* R/ y8 b2 m- s$ C) e' u& q  Q! A# Z; R4 L# x! s9 F
68.The cooking of starches is known as  烹调的淀粉被称为( w9 x% ?; A. A9 M
A:Gelatinization 糊化- ^) z$ K0 E0 j
3 g1 ?# @0 a0 t5 `- B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* v- v7 o9 X' l. O. b+ Q8 ZA:Braising 烤" _9 s! A& i+ ?5 U2 x' z* P

! j0 V6 j; [& }) q) e$ E1 O70.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:
1 ~. v9 e2 l" W# o' TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 X5 ]' j- K. K

; b, e2 G# r9 w/ k71.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
5 R" D. v! T5 D7 I; c6 s; {A:Fumet 原汁
: H% @1 h: S8 F: t
6 g4 Q4 L5 y% K- O72.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 W  N' ^; H: i- {  d3 `; VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜- \6 G/ r/ {( t. A
7 _7 c  S1 V8 m9 H: W; N
73.Which of the following is a principle not used in stock making?, y1 w" T' t2 [' F$ a6 O
下列哪一项不是用于制造高汤(低汤)的原则?
- r7 a2 C9 V& a( v2 T# rA:Start the stock in hot water.开始在热水中操作- `% F0 F7 k) ^9 q

0 V, ~$ v( {/ [: P& O& b9 P74.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
2 h% N. g0 d1 f& z1 _A:Remouillage 法语熬汤
! |' w; j6 r9 {http://www.haibao.cn/blog/post/176242.htm
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