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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。7 g4 Q$ n5 \  E: G* k" |9 a8 Z
$ d& m& o; ?. 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。
2 S1 f0 d$ |- o- h6 g  w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
大型搬家
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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6 C0 i% p' u# }9 J3 M
1.Which of the following methods should be used to determine doneness in a New York steak?0 ]# J; y7 o, [' S# A
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)
0 p, d8 x, e# ]. q9 t6 bA: pressure touch. 压力触摸( k! k6 J7 [: [7 }  U* ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 k# w9 g) s" m# Y- ]3 @" f4 j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
2 D* u) m- t9 d# p/ eA: acid  食用酸
5 v- G! ~! s5 B  f5 W3.Vegetables are major sources of which of the following nutrients?2 O9 g. @8 Q0 Q% Q; x8 s0 z" e
蔬菜中包含的主要营养有哪些
3 ~4 R6 Z$ F; W- dA:vitamins and minerals. 维生素和矿物质。  @: R) G: t& r# |& _) M5 A
4.Cauliflower is commonly served with6 x8 v+ X5 u- y0 T- Y4 \
花椰菜(菜花)最常见和那种酱汁搭配0 W# w3 N7 p( F
A:Mornay sauce. 奶油蛋黄沙司
6 h5 P# w# D2 i- k& V3 N5 i  T5.Which combinations of products are found in pie dough?% R: y* ]& }# g* }
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); v. U& @. h7 d8 D7 N
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ T* b$ l% a  Q
6The French term for mussels is 法国语青口(海红)叫什么& M4 S* L2 r( u4 K& x
A:moules.法语青口,海红
! }" s" x4 _0 ?3 b8 j7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 Z% c1 x1 B' A2 q/ P  RA:faintly fishy. 稍微有点似鱼味! J6 g9 {+ S) M1 R, W7 ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  o% V& z' _1 U) dA:2 days. 2天' V7 v$ O, p/ A0 Z" t
9.What are the principle ingredients in ratatouille?
5 z- r7 f9 }4 J. y/ N$ c; J5 N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ x4 _* u9 Z* zA:Zucchini, eggplant, green peppers, onions and tomatoes6 J& v6 {- Y( r5 k7 ~% @* z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ q: ^- r: m; W& N! ?; ^5 g/ p8 `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 O" `! z" W) y- j* b* t# `* ^! e
A:cook food in quantities that will be used up within 20 to 30 minutes.+ C6 }/ `3 l( b( T
大批量烹煮食物要在20到30分钟内" K4 }: I. Y8 F8 d3 w2 N
11.What person has the authority to issue a Health Permit?3 q" y* T" p& p9 ~! p' U% T8 @  T
谁有资格颁发健康证(卫生证)。; l6 m$ c8 m$ o  y9 h
A:Medical Health Officer.: k2 C7 X) O! x, W2 D
医疗卫生官员。
4 T) I# z1 Y$ n' v! O# C12.For what period of time is the health permit valid?
# j/ p  Z7 y  N& l1 u$ b健康证的有效时间是多久?
4 m1 w9 ~* m! w# s4 [2 T1 f7 fA:12 months.12个月
- B" |$ c6 d: V+ B9 E13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ b( J0 D, E: D, o" [7 L/ T在食物和饮料准备区,通风系统换气的标准时什么
' F! C4 K7 G3 z- O2 I: RA:08 times each hour. 每小时8次
3 l! I- f& P6 O1 H5 @14。The minimum temperature for manual dishwashing in the wash sink is: |4 f$ @. F5 T1 c2 |& L7 k
手工洗碗,洗碗池的水温最低多少度?
0 ?8 _, b: E* C3 m: x7 bA:110 degrees F (43 degrees C). 43度0 U; ?) @- n1 e5 j7 ~( w7 N& P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 Q; u+ z# U: J2 f  P) V0 ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) T. q. v" |+ ~2 K9 b! o8 lA:180 degrees F (82 degrees C).  82度9 F( t' I# p4 N" }5 d" }/ V/ R
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 a7 F" i2 L8 P2 m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 x8 O! R, j5 T& w9 J- I* O! X* [
A:en papillote.  法语自己理解  m, ^# E, u6 w; C7 ~# M
17。Wing or Club is considered a
* T( r  `5 E; L9 {" Y6 V& f翼和CLUB 被看做是一种...
  g+ H6 j$ j$ Y4 a9 AA:Bone- In Cut     带骨切
. `! {7 k, y5 l+ u4 x18。New York is considered a   纽约牛扒被看做是一种
% w4 D# u$ u+ dA:Boneless Cut     无骨切: d: [6 [4 L& p4 _6 d, D
19.In general, a court bouillon for freshwater fish will contain$ ~' j( ^0 D+ p
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
! |. c/ m+ E( J( lA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% c9 K% z- D/ R, F和做海水鱼同样数量的调味料和香料
5 [6 W6 F) @$ [1 {' p20.Anise is very similar in flavor and appearance to
9 C* f" ^! m" W# }0 a# w: b八角和下面的那种原料有相同的味道
/ x8 S: y+ E0 I8 G5 W5 ?4 `3 GA:fennel  茴香4 W5 d- r4 C' r4 `5 @9 d
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 Z5 {: i5 B5 V6 F0 n下面那种原料更像大葱且有平面的叶子
) H2 N7 K$ Z$ \8 \A LEEKS  似蒜葱 (这边人叫京葱). \( n; S* S+ m
22.Which of the following cutting shapes refers to a small dice4 S' X! z* n) ]4 ^
下面那种刀切形状指的是很小的粒(末), Q( q, o; s; l: F: P7 [. J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- `- l: Q" s- _7 H23.Oil is added to the water for boiling pasta in order to+ i( D4 J0 ?# `" R' O
向煮沸的pasta (意大利空心粉 )中加油是为了) g& `" B$ n2 n8 u+ |
A:prevent the pasta from sticking and to minimize foaming action.8 R  i, D$ Q9 B. o  C8 j
防止面条黏合并降低发泡。3 I1 N; ?: \) ~' K
24.Which pasta dish features pine nuts and basil?
+ x9 l, s! e9 v/ ?6 _) X下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: a3 J% h; Q, f4 B: {: uA:Pesto.一种绿色的意大利面酱
- [5 ]" l5 Z# {. u" Ghttp://www.tianya.cn/techforum/content/96/563836.shtml6 n' P0 Y* E' g& k* _

8 e- R8 g9 D; d4 J( o$ J: g0 Y+ |8 X25.Which of the following is a spring vegetable similar to spinach?
1 p& Q, A: n/ f8 h/ O5 _" p下列哪项是一个春天的蔬菜类似于菠菜?
; H: J; a1 Q# N4 L) ?/ V5 m" LA:Sorrel. 酢浆草。
2 e% X* a( F, x! b- ^* lhttp://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. O: H9 p3 p& A* y( l
哪位厨师最早带来高水准浮夸的美食
$ ?# m4 c' N3 \# E; e' P, nAAntonin Carême 人名 安东尼·卡罗美2 c. I. o: O+ @# \6 i

% @6 ?2 M& `$ p$ x% }0 H4 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ t* o2 x. K# 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 。9 w  Q% u8 h% |  k+ q; x* Z6 V$ P6 f
A:Cast-iron stoves         壁炉
0 k5 c& z; x/ c5 o# z) u4 [http://www.usstove.com/products.php?id=6
  d: A4 q( i' c& B$ l$ Q3 z# O7 @  n
28.The French term used to describe the roundsman, or swing cook, is:7 [) o6 Q9 {4 I
法国术语,用来描述roundsman,或摇摆厨师是:
9 n% R/ p- i% G) W$ `3 ?A:Tournant   图尔南
& J% c$ |- ]+ w6 `1 ~. w' A1 I) S( e- t6 B
29.Another term for the wine steward is:6 A3 }3 V1 z% l- U4 G
葡萄酒侍酒师的另一个术语是:3 N* i# J5 F5 }( D
A: Sommelier 侍酒师
+ x1 Q4 p& I6 Z3 q
4 r) a: i: w2 Z  Z4 U' T30.Molds, yeasts and fungi are examples of a:! L7 I4 I/ j+ U4 j0 G
霉菌,酵母菌和真菌是一个神马例子* T9 v$ b' N4 v0 z" Z4 H
A:Biological hazard 生物危害
3 x( W: T, M' L
" Z/ S6 T% I6 x# G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 G$ I; C3 V) T" A
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 k9 f1 s% b; O' S$ DA:40° and 140°F (4–60°C)     4-60度
6 s7 X' K8 O2 F# P3 ?, j( M; w. X6 O9 P9 {$ z" w* `
32.All bacteria need the following for survival:
* \( m. N0 Y6 ^: v! {7 D# A  `所有细菌生存需要以下哪些内容:
$ i; B1 ^& g! i1 jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& Q& i+ J) J- m. x9 N/ Y6 x5 ?. V
* k) _0 R" A% f) s33.Which of the following correctly represent critical control points in a HACCP system?9 J) f7 L! f$ W% n% S; }, y
以下哪项正确表示了HACCP体系的关键控制点?
0 \9 @5 ~- z: W0 S) yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 D6 r" u4 K/ Z- |9 e食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ |4 ^1 `5 B( G  G: u  z4 q! a! X# N6 @2 J# L
34.Which of the following is not an example of a carbohydrate?
. a4 }7 }6 b4 v( P下列哪一个不是碳水化合物的例子?
1 a3 `# k1 [" ?% N+ h& u4 VA:Essential nutrients 必需的营养物质
9 Z# b% r0 N+ A" `4 f, ~* l/ \. J
# ]+ a+ `+ d1 P35.The process by which a liquid fat is made solid is called:4 W; L/ t6 n8 _
液体脂肪做成固体这个过程叫什么
1 f; A5 {4 R  I2 F- [2 oA:Hydrogenation  氢化
& x- H5 s. N# n
8 t: E; P% G! x36.Which of the following is not an example of a fat substitute?2 {5 u0 Z" ~& y' _
下列哪项不是脂肪替代品的一个例子" u# {# A$ T6 A* k4 I2 @
A:Acesulfame K  安赛蜜K表+ z1 D2 C' ]/ R+ D
  h8 E% i7 Z; v! @& }& ~
37.Health Canada requires that a product labelled "fat free" contain:" D; l  q( M) Z% H: D* C0 L4 g
加拿大卫生部要求的产品标有“不含脂肪“包括:7 w- u6 Y1 T: O, d# h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 }" C& R7 y) t  F2 B( j- W
2 D- _% Q/ O4 Z, H8 R( U3 w
38.Which of the following is not a problem associated with converting recipes?# [: ]. Y* F- T" A$ L
下列哪项是不相关联的转换配方问题?7 r& a. ~5 e* G% X6 B7 m0 W5 Y. C  k
A:Unit cost 单位成本; D1 o  w3 {. a7 T
, ~5 ?) y- ~& U$ I  C% R" J$ _3 w
39.The condition or cost of an item as it is purchased from the supplier is called:
8 _7 _5 z* e1 i& W  P9 w5 Z从供应商采购的物品的品质或成本叫什么, w. y8 c$ X, y  T' e- c+ N
A:As-purchased cost 购买的费用! T; G7 a& d: C8 i2 ?

/ w/ F8 G) r6 n. g& P" u! L40.The amount of stock necessary to cover operating needs between deliveries is known as:3 V# e6 W- k  J
在新货到来之前用于日常所求的必要库存量叫什么' W3 ]+ l3 L0 C" u2 ]7 ?9 G) g
A:Parstock 基本日常最低库存
4 B5 O9 J; T, k
* Z8 i1 j0 m" w! F/ S41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ I1 H* y# v3 a# ?下面那个缩写是用来表明正常库存流程?) n0 ?. c* u- m: ?2 t
A:FIFO=FIRST IN FIRST OUT 先进先出* C) N4 W) a) t! `1 n9 r4 R8 {$ J, _

; O' F. q  @$ c+ I6 v- l4 Y42.Which of the following knives is used to turn vegetables?
- I3 C) d6 c, h. k: w! D! ]下面的那把刀是用来打开蔬菜吗?
# O* G7 M' G8 x  f% ]9 `A:Bird's beak knife   鸟嘴刀
) E& S' r* d. F( v' V" K% Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! ]1 S0 `0 W2 u/ o6 T! l% \. P
43.What is an instant-read thermometer best used for?  H3 J& n% q9 f2 e* ]1 X2 O
即时读温度计最好用于那方面?
2 H+ Y5 g4 W! j1 _8 RA:Checking the internal temperature of a roast 检查被考物品的内部温度: c, o8 F! h# c+ {
; H$ q# T# Z9 j3 u
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- Q9 e9 }9 l1 k8 p" _" l2 {: x
下列哪些金属材料受热均匀,通常用在铁板而且非常重! ~0 ~4 H7 X3 u" E' e
A:Cast iron 铸铁  p' m6 @5 E, d0 L. s4 f
7 x1 @% U9 v0 l7 Q. Y8 e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* z! [2 f8 {' C' ]) |& \哪件装备下面有一个可移动的碗和一个S形叶片?
6 `; x9 W5 i5 B* u3 m; s' tA:Food processor 食品加工机
& @8 H# B  f3 |- chttp://www.google.com.hk/search? ... iw=1263&bih=572  \4 e* ]3 N  e2 H4 t9 t& g
. E  Z) Y* a, `  Z% A" x" X0 i
46.Which of the following is not a rule for knife safety?" |5 R8 G) p3 O0 }
下列哪项不是用刀的安全规则?
  w$ h: m' I/ k" T' H$ `* L* lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: Y' E7 S! `$ [7 o' H
0 m: [& e5 b: f; T8 {# O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: G/ C$ D; C8 x! J, }* q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ W! l( q5 W/ S. q1 TA:RondellES % o6 {. u/ V4 p- o6 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 w$ j4 E5 Z. X$ X6 x
! ~* n" \4 k3 ]  ?48.Which of the following is a diced cut used to garnish soups?8 J1 z( o; D) o
下列哪项是切成小方块用于汤的装饰?
6 l2 {% |/ t9 AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 t! M) Z7 e8 ~4 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' F4 ^( m# q1 s- P. h
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!!——+ p6 y! j2 s, b' b# n5 w: B0 b& X
A:Gaufrette 4 M9 I9 {  V4 f0 e+ v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  ^: D6 t  s6 F1 C! W0 P3 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 D8 r, ]. O8 d; n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. h: [8 C& T5 J
! P2 U5 Q+ M. Y; v, w' C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 P9 L0 M4 |7 O  v, p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). t3 F8 G, E8 H$ C' U, C
A:Cilantro 胡荽叶 香菜
. s! Z1 \/ t( Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 O- |, K( i7 o& f* @2 {0 l. q( k
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60.Allspice is made from:
3 N2 f5 c$ q; ~0 x- x8 e7 e% v7 j 多香果,  多香果香料是什么& f$ Z7 g3 x: G5 ^4 V% e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: r4 ]. m  D: H7 F
A:A dried berry 干浆果, u3 Z0 R$ y  i+ a+ Y
% ]! _. i: w6 r6 L" Y/ F# _
61.Which of the following are used to make a sachet d'épices?
! T; d: E" t/ w" @( }下列哪些是用来做香包德épices?
: ]  E+ O8 O- c1 bhttp://www.sachetcatering.com/
, Y+ Z7 M- O6 d8 R: `; f& r: wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 M9 W" \6 n. V* _% F% F* o2 h
" }7 c/ L0 n  ^' h62.Which of the following condiments are not soy based?3 M8 N0 F, m) W
下列哪项不是酱油调味品的?& }! K7 [3 g  _8 z5 U) N
A:Wasabi 日本辣根
- K4 }- }$ V  W5 U) S
* V1 I; t9 o8 l9 E! u  g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 U, ^9 s: w/ C7 T8 s
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# |) ?8 k, P
A:Pasteurization  巴氏杀菌
1 l* `+ v) G3 C' S) y# t: z8 a# E  d( ~- o* {
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 s" n' t% w9 b, d" J+ ?下列哪个步骤是不是正确的蛋清搅打程序?
( @5 ]' ^& a  w2 ?1 \A:Allow to rest before use. 允许休息后方可使用。4 }( _$ X' h  K! m9 W5 y
6 @5 P& ?. X% p" ]6 w1 ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:" t( ?5 a; y4 S8 S
A:56g and 63g 56克和63克- w5 N9 v2 T2 L" H
' N+ y. V4 Z8 \% H" J
66.Evaporated milk is a concentrated milk that is produced by removing1 [( L9 P6 u6 N( E; Y* s+ i
炼乳是一种浓缩牛奶 是去除什么做的+ h. \1 }2 m7 V6 C- F: c1 V" P
A:60% of the water 60%的水* M2 \- w. S& P/ v

7 G. s8 z+ j$ p  W  T67.A method of cooking that transfers heat through a liquid or gas is:7 K# T& H, t2 u- t. [
一种烹饪方法,通过转移液体或气体是:
+ J6 y( y2 u8 D$ ?A:Convection 对流( p! [' I% E: Q
) E% @+ `% q$ P/ \' i
68.The cooking of starches is known as  烹调的淀粉被称为
; \3 s0 B3 ]2 tA:Gelatinization 糊化6 r& n, L" H, e5 |
! ^! m# g! x4 ^
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# K/ F  _( m3 B" k" z8 K$ J9 ?5 G
A:Braising 烤
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, s' s' b  \, l5 J; P6 v70.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 b# p4 d$ s6 P
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 ]0 }4 q6 y* T! N% `7 w* i
" Q: Y# H5 }  a2 l, j% h71.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# O4 j4 D8 i. [3 Q1 l: b
A:Fumet 原汁" k% A* I( y* y0 H# d' @
3 A0 M* j$ j$ T' H
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
9 r" ?4 k* t3 i1 o( v0 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# X4 v; d" c/ s$ A; B: Y$ @3 G$ X# m; S8 k
73.Which of the following is a principle not used in stock making?
& d9 H) }. Q  ^下列哪一项不是用于制造高汤(低汤)的原则?# o- G* ^; H% W; \/ W$ i: ]6 f
A:Start the stock in hot water.开始在热水中操作) K# P/ X! e1 x: y: i- |3 `8 l" |

+ u6 y$ @" j: M3 u; _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
* o. G- s6 @# ?. d5 vA:Remouillage 法语熬汤2 c5 O6 G; e  d$ _) W" u& }
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