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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。
  @) m$ a. w# T5 K( {7 H0 T. i4 m. @# J8 _+ s+ n. l
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。
( e' j* D- A0 W另外,我还会找一些资料方便大家学习。
大型搬家
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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) @' k9 j3 H; v6 g
1.Which of the following methods should be used to determine doneness in a New York steak?( }( B4 a6 o  U
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)
) |/ l* a7 }& l, S$ _A: pressure touch. 压力触摸
/ S' m, _$ e8 Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# X3 M0 J3 g6 z; 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7 P9 B9 X+ @+ E
A: acid  食用酸
6 q# G. x, F+ W. F+ K/ |; m3.Vegetables are major sources of which of the following nutrients?6 q0 Y5 i0 ]2 t) H* G$ P
蔬菜中包含的主要营养有哪些1 D1 k. b& F9 G. E* T
A:vitamins and minerals. 维生素和矿物质。
8 X7 b, N3 `$ @8 u( b" T4.Cauliflower is commonly served with
/ k0 w( F9 P3 U花椰菜(菜花)最常见和那种酱汁搭配* S( F5 L( _1 g( z: ^; A( a
A:Mornay sauce. 奶油蛋黄沙司9 V5 @& m# p# c
5.Which combinations of products are found in pie dough?
& ~& q. O/ \4 j: h* r6 B7 L下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  p- U0 P" t8 @6 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 m- j" z8 @& t9 G" e) e6The French term for mussels is 法国语青口(海红)叫什么/ D) f% t3 Z4 x
A:moules.法语青口,海红0 }, N/ }4 ~: y9 d: M2 a: Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 H$ F7 {; f- G* o8 R
A:faintly fishy. 稍微有点似鱼味
% @0 A2 D5 }7 W+ I: {8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! F* \% h( ]; v: V" ]A:2 days. 2天8 G4 p  F9 m, [# E  W
9.What are the principle ingredients in ratatouille?
3 @. }; ~1 V' k' J% {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 F0 d: \* W* ^' {& N% C. |" K3 H
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 r# K. i. A5 T+ v& b  i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& M- k, [& H, I, u1 ^& H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" x6 \' z- {5 O* n2 V8 G
A:cook food in quantities that will be used up within 20 to 30 minutes.1 |& ~4 w2 q/ H4 j7 C/ U
大批量烹煮食物要在20到30分钟内
" C1 g6 }  ?5 e6 R* V8 ?& ^11.What person has the authority to issue a Health Permit?  d( P- {0 T' R3 ]1 v8 k# A3 |' l
谁有资格颁发健康证(卫生证)。! Z$ n. r1 Q( M" E
A:Medical Health Officer.! g- z' Z5 G3 m4 n! x- O3 h
医疗卫生官员。
6 ]* b& F) p; R$ H/ E  I6 A* F0 N12.For what period of time is the health permit valid?7 I& Y( C3 u0 U: r5 p- ]7 m( E# l
健康证的有效时间是多久?2 N' V8 a7 r- u# S
A:12 months.12个月: L" A/ b1 I4 ~4 ~' g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" C2 {  d5 B! L4 m7 e( D! \2 K在食物和饮料准备区,通风系统换气的标准时什么$ Y/ A* T, x$ m! g2 d
A:08 times each hour. 每小时8次
3 m5 r7 D, j* R+ @2 z5 c: r14。The minimum temperature for manual dishwashing in the wash sink is
" t, c% `, B* f' k! r; Q手工洗碗,洗碗池的水温最低多少度?6 Y, T' V3 }/ K; i
A:110 degrees F (43 degrees C). 43度
& ~, Q7 C: T7 @, |6 O8 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 ~0 U( X) D0 w/ p9 U# F# R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# x- H; I3 i$ }" R9 u' ?5 F3 jA:180 degrees F (82 degrees C).  82度: l1 D. w4 T1 h' e5 p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: b  G/ T6 q1 q( {' b6 O" [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 c1 H# v7 k+ s, kA:en papillote.  法语自己理解
7 A8 m/ K% T8 L17。Wing or Club is considered a
/ y) B& F) [; k翼和CLUB 被看做是一种...
! o5 |9 E" j3 s$ v" oA:Bone- In Cut     带骨切
% J6 c& v# G8 _/ P- x18。New York is considered a   纽约牛扒被看做是一种
/ R9 W( `& U% q9 G8 |/ rA:Boneless Cut     无骨切
' A8 u# F5 o3 s19.In general, a court bouillon for freshwater fish will contain' ^! A0 \. _+ r4 y6 t
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
0 H/ y% f" S# ~0 N/ j9 [) {2 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 _7 J4 T) u* Z9 c和做海水鱼同样数量的调味料和香料
/ y& k% r- {  C: r# O  h20.Anise is very similar in flavor and appearance to
  G0 w1 Y9 B9 f+ e: t5 o- K; f+ l八角和下面的那种原料有相同的味道% ^6 D) C$ G2 t* v, X% E
A:fennel  茴香4 U6 d& _7 ]# I# t0 G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- E( F: m4 P8 f7 W
下面那种原料更像大葱且有平面的叶子$ K  F. i: H" z# T4 n% T4 J
A LEEKS  似蒜葱 (这边人叫京葱)" R4 z, g9 Q% w$ s) b
22.Which of the following cutting shapes refers to a small dice
& `& w" ]; N8 U  |下面那种刀切形状指的是很小的粒(末)
, Q: V* f8 e0 o6 q" E# R- [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* |0 x+ l& x8 ~2 M& K
23.Oil is added to the water for boiling pasta in order to
2 I$ A& ~) a. E7 p/ f% K向煮沸的pasta (意大利空心粉 )中加油是为了) }) L+ Y9 |7 S4 T/ a
A:prevent the pasta from sticking and to minimize foaming action.
3 A" s; `( `  P防止面条黏合并降低发泡。
; f( o* z- G5 c% y; ]24.Which pasta dish features pine nuts and basil?
* q; ]3 l0 |6 ^" P! T& ~; ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! L' B  M7 U0 K0 L4 B1 ?" }) R# |& e
A:Pesto.一种绿色的意大利面酱 . s+ i; c5 a3 d! e8 f9 o3 u
http://www.tianya.cn/techforum/content/96/563836.shtml* \4 l4 j  R; G3 _
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25.Which of the following is a spring vegetable similar to spinach?8 o! I# }1 H3 r2 Q: G- Q/ A
下列哪项是一个春天的蔬菜类似于菠菜?6 U1 Z" Y8 I0 x; X) H8 Q
A:Sorrel. 酢浆草。
' {; F% c; P) _- q$ z! i% Qhttp://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:
$ r  u* v# w  s+ x. j* Z+ l哪位厨师最早带来高水准浮夸的美食
( C* ~" x/ z, \8 ^9 ^AAntonin Carême 人名 安东尼·卡罗美; r7 R: O% y7 f2 v* l$ L! N$ ^, D. V

8 p1 o% l+ Z0 d5 C1 _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! r3 |- z) b) P2 P& t; _' F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! K/ w) C0 |: e* N+ L
A:Cast-iron stoves         壁炉
3 ~+ }; d) T) M8 ?# W! ^1 |http://www.usstove.com/products.php?id=6
( N/ ?% r/ [5 K% A
1 }6 W0 E5 L: a) I28.The French term used to describe the roundsman, or swing cook, is:
) v" s/ C* `' P0 u法国术语,用来描述roundsman,或摇摆厨师是:" ?; l7 {# x; z2 J' R
A:Tournant   图尔南
# H$ V8 A, M0 N$ Q9 p7 y1 k3 S# M! D8 m  e; ]$ O8 }
29.Another term for the wine steward is:/ e& x4 U+ ^' b
葡萄酒侍酒师的另一个术语是:" A9 M* V, u! D" m' `; [
A: Sommelier 侍酒师: {$ O# {! D- U( F8 p& c, |7 G  r

5 K/ l* {. M' j; C7 P30.Molds, yeasts and fungi are examples of a:* b+ j4 r8 T' G  ?9 r
霉菌,酵母菌和真菌是一个神马例子+ _% f' u  J9 X% Z. v% p- R3 K
A:Biological hazard 生物危害
# c; z$ I5 p# j! j7 j8 S/ y5 L2 `4 E' U: a4 A7 B0 q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! ]/ q' r3 \% F9 M; @: n# }根据加拿大食品检验局,食品的危险温度区在多少之间:
+ j% w' t; L) wA:40° and 140°F (4–60°C)     4-60度9 C/ l' k  D3 ^( l0 u
8 K9 \) J/ z1 J. V( o: j
32.All bacteria need the following for survival:
! S7 K# B# x5 |( x0 z$ Z) r' u所有细菌生存需要以下哪些内容:/ V- m8 t( |5 p. f# V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 l0 W" ?9 ]4 c; \
3 o7 O: C: U6 r1 c8 E33.Which of the following correctly represent critical control points in a HACCP system?# g  y' f9 A9 W0 q0 W) a8 ]
以下哪项正确表示了HACCP体系的关键控制点?2 Y0 S  F& o8 ]9 ?. O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ Q9 w* n# @# P7 \4 n+ @食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" e  Q! H* m, O0 Y+ O
5 a* m: r8 L7 A- J& \6 W34.Which of the following is not an example of a carbohydrate?$ Z. {/ [; f( G
下列哪一个不是碳水化合物的例子?) M+ k9 H! Y& B
A:Essential nutrients 必需的营养物质
, M5 e: @# s8 u4 M- c8 j
- k0 B' Z9 O+ X* H8 b35.The process by which a liquid fat is made solid is called:/ w3 c1 I4 X* e3 }& n% F
液体脂肪做成固体这个过程叫什么
' f. r0 c2 i) r7 p2 }/ ?A:Hydrogenation  氢化$ T3 m2 c6 @- |
9 i. z5 |3 b) `/ C, {
36.Which of the following is not an example of a fat substitute?+ ]2 P/ ^; C8 j% V! k: J5 n
下列哪项不是脂肪替代品的一个例子
% S2 j) B8 k3 @- h& c) M* C& sA:Acesulfame K  安赛蜜K表
7 t* b' e& \: [: l- t2 m1 ~0 _$ ~. d1 r: E* J
37.Health Canada requires that a product labelled "fat free" contain:% Z/ z7 C6 ^/ M# ]$ C+ w
加拿大卫生部要求的产品标有“不含脂肪“包括:- q1 V  \6 I  [. P; v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 s  O) B( o- I
" n+ K5 i4 y) K4 Z38.Which of the following is not a problem associated with converting recipes?$ l! w1 G, W- A- w1 w
下列哪项是不相关联的转换配方问题?
% J* k2 j* ]( z- |; HA:Unit cost 单位成本$ _1 a, d! J, _7 D- n* O

' u* w' j: E& T( ~- y39.The condition or cost of an item as it is purchased from the supplier is called:' n/ K! `! S3 R, A
从供应商采购的物品的品质或成本叫什么
( o0 V; F7 u4 I6 t5 QA:As-purchased cost 购买的费用( C0 u% ^3 Q' {5 w! e
' Z# U+ T* g1 _
40.The amount of stock necessary to cover operating needs between deliveries is known as:* @! @0 u8 g4 y- b
在新货到来之前用于日常所求的必要库存量叫什么, U# T8 C, v% {# E8 c* H3 V3 Q
A:Parstock 基本日常最低库存
$ N- `4 A4 s3 X$ f  l) g4 `
4 x% P0 m! z: B1 \41.Which of the following abbreviations is used to describe the proper rotation of stock?; Y+ T' l4 w& C4 H
下面那个缩写是用来表明正常库存流程?. R$ a% q! ?8 z6 y1 @9 ^& y
A:FIFO=FIRST IN FIRST OUT 先进先出! C' Z( v8 o# A! e9 x# I1 z

. @& e. |* }# V42.Which of the following knives is used to turn vegetables?
/ U( A2 P# M* s  [下面的那把刀是用来打开蔬菜吗?) Q' d7 Y0 x, F4 r2 X
A:Bird's beak knife   鸟嘴刀. C3 y& L' E( `2 n) ?' N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 f# M0 q# I; v/ F  P! I7 B
/ U5 q1 Z9 s9 E  @+ A0 b43.What is an instant-read thermometer best used for?" H- r' ]2 D4 C# Q' B: i6 {
即时读温度计最好用于那方面?5 z$ s: s  p7 l0 v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" l: H6 ?2 i* ^
1 G" f% Z3 V+ ~( z& @5 p$ U# ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; m, J  T2 W8 K9 _5 i$ G% ]
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* e8 |" b' j: g' i7 }. A6 ?A:Cast iron 铸铁* T, P4 y& ^& W- T
6 {6 b1 |/ j( d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 R  M0 Z4 O$ c  z4 q  f哪件装备下面有一个可移动的碗和一个S形叶片?
$ O+ L# W9 M# P: W4 M" T" V; O! lA:Food processor 食品加工机( g% i0 ~9 L7 s/ R6 T2 w6 [
http://www.google.com.hk/search? ... iw=1263&bih=572) H$ L& _$ U! ]2 c% O
4 b3 q! }6 s$ a- Y1 K9 K4 {1 U& J
46.Which of the following is not a rule for knife safety?! }8 {+ U1 a% n% H$ @
下列哪项不是用刀的安全规则?( q% ~; Q3 x5 V! _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, Q4 p; E' w1 S
8 W: Y4 Q* u" i( u8 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- x# i6 R% j( d' i& {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& u( H2 }" k' G$ C. Y4 k
A:RondellES
$ G0 S) e3 I4 W% ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; _7 _9 V* G- f: a' ]1 }" k; @; Q" u
% s) U* J/ R" r6 t  P! \) f) i48.Which of the following is a diced cut used to garnish soups?  T3 f9 E5 B) t( r
下列哪项是切成小方块用于汤的装饰?, |3 U- D3 V, [6 x# Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 C( c/ |( u6 X9 ?' [: \( t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# K0 B( S2 y# Y7 m$ Y" D. |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!!——; t8 q" R- j8 c+ {
A:Gaufrette : Y9 X5 Y. \4 V1 h- I- I. X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 L4 K! R# f" W1 d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 J2 t& ~, B5 L; qGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* y" |' N! Z) M) q

3 ^* K' Z2 I! r# Y8 ]6 y6 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: ]8 k, z8 x6 s. r# S+ B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)
$ O0 V' [, j$ ZA:Cilantro 胡荽叶 香菜
& o0 H+ n6 Y6 E/ N5 @% B+ `: ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% z, D9 \: h- Y, T! j: }* X8 {5 k* i2 G0 |0 Y+ T
60.Allspice is made from:$ Q; L# Q( I4 k4 ]* N  n8 k
多香果,  多香果香料是什么4 A4 Q! T) ^, \; [9 ?& X- K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 k$ a" m1 |" t9 [7 P; @A:A dried berry 干浆果
$ q) ~) ]$ ?5 y" e  J
5 k. k. R1 b5 }% j- \61.Which of the following are used to make a sachet d'épices?
# C# L3 H+ x1 W; S下列哪些是用来做香包德épices?
( ~3 z6 S7 `$ P: k* K3 `http://www.sachetcatering.com/
% w( Z; f& t# G4 k6 t1 Q9 zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 I9 P  Y2 _8 _

) m) g) c( g$ G& E9 k( C62.Which of the following condiments are not soy based?  M* `- k/ @  M
下列哪项不是酱油调味品的?" W9 \4 U3 G# Z5 D' K+ k( ?% w
A:Wasabi 日本辣根* {6 n: q# E! i7 C4 ?
& ]5 h% y$ y9 n, s2 ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 [. m3 |9 G# `: Z& t. v" L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:! P: w4 b  s/ B! f
A:Pasteurization  巴氏杀菌6 W  V- X" J, B6 O  k
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64.Which of the following steps is not the correct procedure for whipping egg whites?
" T4 h7 ~" ^% _' H! p' t" v下列哪个步骤是不是正确的蛋清搅打程序?
' O2 S) Q( r9 n2 @& GA:Allow to rest before use. 允许休息后方可使用。& P$ s# O: u) C' h9 Y' O

7 k. t. ?( P$ i65.The weight of a large egg is between:一个大鸡蛋重量介于:
# |1 \8 K0 c6 p  _7 |A:56g and 63g 56克和63克
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# x( T( S4 e  Z' a/ E1 I66.Evaporated milk is a concentrated milk that is produced by removing9 N/ a8 {: j' j  \/ t
炼乳是一种浓缩牛奶 是去除什么做的- t' ?0 z! c" u, ^
A:60% of the water 60%的水# m/ D0 l9 ]: F* t; K) w* @8 }
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67.A method of cooking that transfers heat through a liquid or gas is:' _0 }( m$ @$ C7 d; K$ Y
一种烹饪方法,通过转移液体或气体是:
6 g) e# S; l- f/ a- x2 UA:Convection 对流
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1 k# V/ J+ S. s2 _68.The cooking of starches is known as  烹调的淀粉被称为+ S, n1 n& a7 Q4 S* A+ {
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. ^9 e  w9 A, F4 i  d: MA:Braising 烤
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( J2 U/ N  _* d3 P70.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:
& U; S$ x& l, f5 G' `. J/ w8 ^9 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 X$ P% A" U& A. l7 A, ~
% X9 _- Y8 \# W. c% \
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$ @' q4 S  @! j% b/ f7 p
A:Fumet 原汁
, m0 [( |) X' \9 ^
; V3 g, T! s( E' A72.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
2 O5 P' k1 S; d  o5 ^" LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: s9 e% b/ T3 I& X
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73.Which of the following is a principle not used in stock making?+ K3 O# K( {2 z* x% O6 V# n2 g
下列哪一项不是用于制造高汤(低汤)的原则?
" {# C8 F$ U7 B' aA:Start the stock in hot water.开始在热水中操作
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+ h+ ~5 N8 e9 G( J74.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7 c" ?1 A7 \; @2 i$ u) H$ A
A:Remouillage 法语熬汤
, @+ _1 H! J5 M( d1 vhttp://www.haibao.cn/blog/post/176242.htm
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