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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。
4 |3 w* X& }# L* F: f) m* z  C$ ]- k9 _* [: b$ 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。
8 {% D2 S! |/ d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
1 h5 c) p* O) h1 }. S1.Which of the following methods should be used to determine doneness in a New York steak?
3 M' B" l  f+ C/ d8 \# R! t/ g# ]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)! ^" v% k  g% H& \8 H9 ]2 `+ L
A: pressure touch. 压力触摸
! Z$ k0 {) q' ?! T0 c7 F) d2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& m8 k, S5 I* |0 m0 K9 J, i( L
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
/ S7 I* I3 B4 o( x  O3 WA: acid  食用酸* y9 `' _. w! x" K) m
3.Vegetables are major sources of which of the following nutrients?
# o" L3 I: W' [( V6 z蔬菜中包含的主要营养有哪些
& M7 c- z5 G! d# A0 N% D) a4 iA:vitamins and minerals. 维生素和矿物质。
+ N5 Y9 ^( Y: j4.Cauliflower is commonly served with* C' w1 H' ]# G2 o( S3 K
花椰菜(菜花)最常见和那种酱汁搭配
$ s. a4 N) R3 {- k5 F% gA:Mornay sauce. 奶油蛋黄沙司. U  g. _3 J4 E+ t* {% F
5.Which combinations of products are found in pie dough?4 s& T' ]: T* o% V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ u# r8 w5 S; yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 x& L# L% ?9 k: n+ X5 M
6The French term for mussels is 法国语青口(海红)叫什么
3 m8 v; [, i  }( u6 N4 S+ y. D8 j" y  eA:moules.法语青口,海红
# g, O2 j3 @& E9 _9 x! }4 X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 {2 ?% f) e7 |1 [, s9 P, ^' U6 }A:faintly fishy. 稍微有点似鱼味
* e) s3 e1 u0 [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 F1 F+ B- f" PA:2 days. 2天0 H  ]: F; a! w
9.What are the principle ingredients in ratatouille?
. X- z( T2 a) @2 f8 G# N) H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! R0 @4 k1 X% i3 g" P9 v( c1 RA:Zucchini, eggplant, green peppers, onions and tomatoes
; W  u( V! o3 |: w2 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 K3 P0 w3 O6 Q9 |& N' }! x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ k9 G7 r! j+ x
A:cook food in quantities that will be used up within 20 to 30 minutes.
: G. `( N7 m- V8 U大批量烹煮食物要在20到30分钟内
8 U# [/ J: q& X9 B; Y* w+ V11.What person has the authority to issue a Health Permit?% I+ X% h1 Z6 v0 J5 J7 E
谁有资格颁发健康证(卫生证)。
+ O) P, I3 o, AA:Medical Health Officer.
2 {9 X  Z9 B. @, G- b( g& v医疗卫生官员。
) \; S3 T$ q- e9 Y7 r12.For what period of time is the health permit valid?( G! h& Q1 E( n6 z5 V/ u; h
健康证的有效时间是多久?
5 y" u! E4 ]% X5 I6 oA:12 months.12个月
( t' N: z7 z3 `# S1 |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( \: s5 e: F' [! x$ Z在食物和饮料准备区,通风系统换气的标准时什么
8 H* t+ ^  \' Z" EA:08 times each hour. 每小时8次8 J' c3 b0 c. f- G' T, G/ ^
14。The minimum temperature for manual dishwashing in the wash sink is) z$ @, w9 g$ V6 s1 A) Z) {' W
手工洗碗,洗碗池的水温最低多少度?$ h: t8 g& t" ^0 R5 m- p6 k; y
A:110 degrees F (43 degrees C). 43度, K& r' T* h( A; Q/ Y2 J# r2 H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) O  H, t/ M; ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: q8 e7 f0 O. H% M  a; {) a
A:180 degrees F (82 degrees C).  82度6 _4 Y) |7 s2 J& }8 [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, [0 C, e6 u+ c+ J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 z: z9 v% D- s. ]' R* p1 I* g
A:en papillote.  法语自己理解8 y: f( F) {, x; i( m
17。Wing or Club is considered a; I$ f! @+ r, I. C* P
翼和CLUB 被看做是一种...7 N$ J- F' {: c: z( ]7 ]* Z
A:Bone- In Cut     带骨切! y! n% V) f& x+ C' e
18。New York is considered a   纽约牛扒被看做是一种% l+ N0 d( \; X2 j: y+ m2 p7 ~
A:Boneless Cut     无骨切# A9 w' u. i& `- i3 c- h. P
19.In general, a court bouillon for freshwater fish will contain4 l% b% I* L* K' Q  d1 T. 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3 S: G& `1 y- L* T4 ?; _9 Q: g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 A7 }& L, G  H5 t9 v4 |% J8 f9 _和做海水鱼同样数量的调味料和香料
+ p4 m, K8 c0 |! `( r- U20.Anise is very similar in flavor and appearance to
- H; {# q  U( p八角和下面的那种原料有相同的味道! D; ?: K! z2 ~
A:fennel  茴香
+ |4 R  R4 {4 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  j. g% q% T+ R$ H下面那种原料更像大葱且有平面的叶子6 B9 ^, [2 Q- T# a( R; v& f
A LEEKS  似蒜葱 (这边人叫京葱)8 C3 }0 S3 b! _0 b
22.Which of the following cutting shapes refers to a small dice
: C0 ^: T% V9 H. K. k下面那种刀切形状指的是很小的粒(末)6 {! b% c2 N2 D3 x- j/ d" Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& U% T( z- D+ @4 i5 t
23.Oil is added to the water for boiling pasta in order to' i4 N2 y2 O# y5 o* Q
向煮沸的pasta (意大利空心粉 )中加油是为了
  L7 g, F5 ~1 E' yA:prevent the pasta from sticking and to minimize foaming action.# q- z7 i0 B( o0 n; H+ y/ f
防止面条黏合并降低发泡。
) _/ v! `2 S& t( A! f24.Which pasta dish features pine nuts and basil?
0 q2 v4 p: G! o4 j. I) M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! {+ M8 `) g$ ]$ zA:Pesto.一种绿色的意大利面酱
; ~1 b' }  l6 k  [$ R5 M/ p! B; `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?* M0 [, P: a# M
下列哪项是一个春天的蔬菜类似于菠菜?  m/ b% h. t0 u' b+ A# I0 f
A:Sorrel. 酢浆草。8 F  z1 r+ E2 \  O
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:* {- b) F) \) w$ l" x% p" m
哪位厨师最早带来高水准浮夸的美食8 p1 T% K* y# A9 o) C
AAntonin Carême 人名 安东尼·卡罗美
" Q1 _2 G4 |9 ?$ `: H+ ~9 ]$ v- [+ W. r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 P: e. g4 D6 O2 c, z+ G- m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 r! q: J6 B  Y9 }A:Cast-iron stoves         壁炉
& T% z  h1 \  I; @( J9 z6 h" p6 ihttp://www.usstove.com/products.php?id=64 W0 ]( X2 m9 s/ k& I" ~! v

+ M/ N) Y! M7 }6 w28.The French term used to describe the roundsman, or swing cook, is:9 [; V5 J4 h# M; ~1 r( c% |
法国术语,用来描述roundsman,或摇摆厨师是:7 t0 I9 a  q& s; J
A:Tournant   图尔南7 u" _& z! T- W+ |: p* E
2 v% b6 L( j  s
29.Another term for the wine steward is:
" Y  F* v. Y9 Z3 h; ?葡萄酒侍酒师的另一个术语是:
& u% F' Y6 y/ W) c4 qA: Sommelier 侍酒师) g. K, c  S6 z; R- s

! E* A, T3 R3 o; e9 G! X30.Molds, yeasts and fungi are examples of a:) J6 r0 d( F) p$ j/ E* m
霉菌,酵母菌和真菌是一个神马例子
; `. Q  V2 w( T- g- \A:Biological hazard 生物危害
; G& P$ }1 D! x2 ]0 W3 m
3 y; o) r1 y  ^3 N* `; Q! [* r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, G) }% K# o5 I) C1 k根据加拿大食品检验局,食品的危险温度区在多少之间:! r" @( v4 y' }" B6 `5 Y8 ?9 X
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
/ O( `' i- K0 x( E' F9 ~3 X所有细菌生存需要以下哪些内容:
: A; ?( N$ }- S6 j) D+ l5 `8 dA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# a6 }5 `* n2 r: k4 @6 I
! g8 }) R$ p6 c4 J33.Which of the following correctly represent critical control points in a HACCP system?" ^1 l, g$ X0 M8 p1 \; d4 R
以下哪项正确表示了HACCP体系的关键控制点?) W% E! g" q1 [" A) ]# s5 i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ q- F; Q( O" m' q+ I! t& b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% K* P! l( R2 s& P7 N) L5 F$ s1 Q2 B
34.Which of the following is not an example of a carbohydrate?* B  E. J. D* b3 O. D  [
下列哪一个不是碳水化合物的例子?, {, a& a9 G, F6 q0 O
A:Essential nutrients 必需的营养物质8 g+ S6 j; R, N+ ]

1 a+ e$ L; b# c; |$ \; F35.The process by which a liquid fat is made solid is called:
) f) h8 x& f0 S9 B. v液体脂肪做成固体这个过程叫什么- u; _7 J/ R( h7 l; E* P) X9 }  y' T
A:Hydrogenation  氢化* F  ~6 y! [8 y/ X+ I0 c. Y

( y! h6 _9 d5 a5 l36.Which of the following is not an example of a fat substitute?
0 `( R  \' G9 _9 a下列哪项不是脂肪替代品的一个例子
2 z# h/ M) O) _6 ZA:Acesulfame K  安赛蜜K表
9 l* u/ ^7 h! C! T% Z' ?% M  t2 Q3 H3 O1 B1 s$ [, r6 F0 _$ E
37.Health Canada requires that a product labelled "fat free" contain:! g6 w' h+ t1 T' c6 e
加拿大卫生部要求的产品标有“不含脂肪“包括:
, ]; A* Y' H" e0 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) `3 {* o- p" \) B* L& A
4 n& }" G: X* a1 |: W1 @9 x+ ]
38.Which of the following is not a problem associated with converting recipes?% m' U; c0 B8 `
下列哪项是不相关联的转换配方问题?9 A' p9 i+ [/ n) e: j
A:Unit cost 单位成本. K$ G* D% z  L: J. Y8 _2 W
8 b, d8 _- s+ z
39.The condition or cost of an item as it is purchased from the supplier is called:
! d, S* i& F) J1 l+ d) I: B从供应商采购的物品的品质或成本叫什么
9 `6 g  [( i$ L8 t( b. P% \A:As-purchased cost 购买的费用" g* F1 g$ A4 Q
6 {3 \( F. R3 q+ o! z
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ _; r- P7 p" o% x3 c% {; i
在新货到来之前用于日常所求的必要库存量叫什么
. E4 G6 \! D0 NA:Parstock 基本日常最低库存/ z5 q" @; G& S: O0 F

* B+ L4 j& x4 d' J41.Which of the following abbreviations is used to describe the proper rotation of stock?
% y9 N5 k$ i" m. V7 U  b  |下面那个缩写是用来表明正常库存流程?- z* Y4 i+ h  |2 |0 j9 W1 Q5 Z
A:FIFO=FIRST IN FIRST OUT 先进先出
0 T$ W( R4 T. d( p! v' G1 z- h$ f
+ g) h( N! L6 z42.Which of the following knives is used to turn vegetables?
3 t' {* B5 w. q5 S! }$ C/ k  F下面的那把刀是用来打开蔬菜吗?
7 i, v) [2 f5 C4 uA:Bird's beak knife   鸟嘴刀
; U6 f, Y/ p2 [: a, I) hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 `; w+ [% n' w% m

* X7 ~) |1 j  Z6 x4 j, ^& q3 p43.What is an instant-read thermometer best used for?2 ]8 D7 v! W" r  O" a0 \
即时读温度计最好用于那方面?) L5 [$ A9 b3 G; r# \5 E# i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: t  j, h$ W/ s# v9 o6 C+ {0 h9 C9 `) f* W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; e. U9 u1 i! _下列哪些金属材料受热均匀,通常用在铁板而且非常重% ~$ ?! [* R' E0 X- m
A:Cast iron 铸铁( b, R5 Q7 u) t
9 X$ h! ^: |: s2 @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 j# _% h, i$ c- E7 E' v
哪件装备下面有一个可移动的碗和一个S形叶片?& d2 f9 r0 [1 R# \4 @' }+ k
A:Food processor 食品加工机
, |+ I9 x; Y# [, \& f4 Q2 G; khttp://www.google.com.hk/search? ... iw=1263&bih=572
; B8 Y( ^, t) Z) `4 S  V
3 J7 }8 B( n) T# m) J! B- J46.Which of the following is not a rule for knife safety?
0 Z! l2 d# [6 {! |1 c下列哪项不是用刀的安全规则?8 Y- U! M: }. s, h. v+ t' M, U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 ~* _' `6 P1 C1 e6 t8 y; [8 ?& ?0 F. Y1 L1 U8 F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; I, G% V8 Q2 c% t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ _' B1 C2 n' x6 U4 }# b
A:RondellES . Z+ k/ q; R/ x% B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 S" X  H$ l* s: g& @2 q. K48.Which of the following is a diced cut used to garnish soups?
  Y9 a+ I; J; i* Z, X7 Y% ^) R下列哪项是切成小方块用于汤的装饰?. D# |+ @3 f5 P: }  k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 h$ J3 G3 w8 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# X4 {( M  w6 h, f9 w
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!!——
6 z: ^' e+ q( @A:Gaufrette
$ _* L8 Z8 n1 a% B+ sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 e) k, P7 M& U. ~& Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 B0 i; S  o' L4 F
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ Q# u& \+ l/ ]3 V/ }8 J7 q$ _" T
1 b6 `& v& I, _6 B
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; O$ r+ x' i) z" ?( z
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)
; d* n2 q& J( _- ~: T$ YA:Cilantro 胡荽叶 香菜
: D7 O  |( P- Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# I& x: P4 p7 T; x; A60.Allspice is made from:( U+ C' [! [5 `9 F  t
多香果,  多香果香料是什么  e6 n" V* b% D: e- O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' v9 |9 N+ l- i3 SA:A dried berry 干浆果
( g3 K1 X9 C, r0 ]
- A- P  w3 `) ^0 d' v- Z: S61.Which of the following are used to make a sachet d'épices?
# O' o1 z( z' A6 y下列哪些是用来做香包德épices?
6 }' h0 J! ^5 U. dhttp://www.sachetcatering.com/' d: r+ ~$ A' D  ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ m8 F6 G! A- C# V3 A2 U
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62.Which of the following condiments are not soy based?# e, ~# s9 t' X5 d% R/ E
下列哪项不是酱油调味品的?
% ~1 e8 ]" S, j& s' ^5 aA:Wasabi 日本辣根, D6 k  @7 ?# E- @" `
6 [  F" e, N: O$ e1 i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ j! T  Q5 Y) Y8 I- o' E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:) E1 `" a$ i/ d( E7 G9 |4 D+ N
A:Pasteurization  巴氏杀菌
1 k. r8 c2 A6 L" X( Z- z7 W5 y- `
64.Which of the following steps is not the correct procedure for whipping egg whites?  g1 r) A" e6 z
下列哪个步骤是不是正确的蛋清搅打程序?
! l3 k+ h0 _" j2 pA:Allow to rest before use. 允许休息后方可使用。. G7 j0 W6 A* g. v
' m7 N0 q1 q/ V1 a1 |
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 }# B9 v9 H% ^. `0 U9 kA:56g and 63g 56克和63克6 Y+ l/ R: a9 I

' R6 i' T, n0 q- r( n66.Evaporated milk is a concentrated milk that is produced by removing
" G) y9 p) a) T炼乳是一种浓缩牛奶 是去除什么做的7 I2 x  b5 a0 H8 c1 P5 f
A:60% of the water 60%的水( h4 B9 ^. A+ I$ f' Z
3 I8 H4 r6 ]3 |3 I
67.A method of cooking that transfers heat through a liquid or gas is:
  A* P7 ?  N7 ^7 W2 ~) [' `一种烹饪方法,通过转移液体或气体是:# [- J9 ]) N5 h& F
A:Convection 对流' p! n) l7 M& C  u; I' `0 `

- T, E7 S; h( [/ |68.The cooking of starches is known as  烹调的淀粉被称为$ E* Q! ^( Q, a9 ]# Q/ T6 D
A:Gelatinization 糊化
0 p3 @: ?* \/ G+ I: D
; s  a6 ?4 ]' q5 [/ ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 P! l4 T- N. f- b1 ?$ `A:Braising 烤) h( I, a  k; e+ s! \, I
. c; [* m% h8 F; v) E% {) q
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:
; g6 E. }3 x: l3 ^) A4 g2 {$ IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. d' @# @# d( j( S2 C
5 U! Y1 w9 X. D  R# X4 P
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
6 E+ s3 b; V) G* oA:Fumet 原汁! y) O8 S4 p/ Z7 A& \; J
; A7 y$ l2 _# b7 D9 b+ u
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
$ ]% Y; Q7 Y+ m: q" |! `$ n& e( B" tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. Q! y# o9 `, y, x( x4 G0 D; H% E( Y) N; R3 F; A
73.Which of the following is a principle not used in stock making?
7 j% Y- ]6 I! a- h7 ?# F% F下列哪一项不是用于制造高汤(低汤)的原则?" b6 N" K% ^" P( ]
A:Start the stock in hot water.开始在热水中操作9 G+ o$ v* K% \5 e2 J3 N
1 _: p) H; L+ V
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6 s- x0 v6 [; b! L( ^7 o5 C
A:Remouillage 法语熬汤6 Q" [/ q- c! U  o3 f* V
http://www.haibao.cn/blog/post/176242.htm
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