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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 E$ Y; B: ]( I0 Q" S  Z
0 i5 K1 M1 A# y% Z
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。+ A+ F- H& w* [0 s
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
5 n% R! T0 s2 a- b8 V  _. O1.Which of the following methods should be used to determine doneness in a New York steak?, ?6 x/ {2 D8 Q. @+ 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)
& ]- _: X; u; K1 d9 B- j- tA: pressure touch. 压力触摸
& o+ ~* L( n4 W7 |& k1 O2 y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ O9 c" t7 |, ]  P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) ~1 P6 ]7 Q2 w: ~4 h( l# ]
A: acid  食用酸2 k. X: R3 r! h
3.Vegetables are major sources of which of the following nutrients?! C! X) f# a1 Q2 e0 V
蔬菜中包含的主要营养有哪些0 d" O3 n2 A0 O; P) n$ B
A:vitamins and minerals. 维生素和矿物质。( n' b7 h" A- A! F( \
4.Cauliflower is commonly served with
" ]$ r' q/ \& f花椰菜(菜花)最常见和那种酱汁搭配
* C( F8 n  s( r( e5 EA:Mornay sauce. 奶油蛋黄沙司
, _. a5 N- D/ S7 L2 v% E* K% P+ ?* F5.Which combinations of products are found in pie dough?2 N+ p5 c8 [5 g" o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 q) W# L  _$ l: ?1 q/ JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) L" M: v* o: H6 i  J0 K
6The French term for mussels is 法国语青口(海红)叫什么. A- u5 i: T+ L2 v9 M) w7 F& h0 P3 K
A:moules.法语青口,海红! ?: Y9 r4 {- q0 g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 c. c, v  i9 M$ ~* V9 U+ ?8 c  d
A:faintly fishy. 稍微有点似鱼味
2 M% Y0 e7 Q$ _7 H' [$ Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* }$ L$ {- {4 s+ g9 g
A:2 days. 2天+ K/ ]1 {3 ^2 M$ d1 A
9.What are the principle ingredients in ratatouille? . E& X9 J. ^8 |7 z2 C, e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ X$ B  L" p6 R/ yA:Zucchini, eggplant, green peppers, onions and tomatoes, \! x- i9 S7 h& q) y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) r  \$ g8 ^4 q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! ~- L7 V; e0 C# X% v8 mA:cook food in quantities that will be used up within 20 to 30 minutes.
8 q- O* z  {* `2 w: N) w大批量烹煮食物要在20到30分钟内
. f2 \  ]# }2 L/ u5 M* P11.What person has the authority to issue a Health Permit?
) h, _# y, s# {6 `, {* l谁有资格颁发健康证(卫生证)。% r7 h) ]8 G: T. s) ~9 H! R
A:Medical Health Officer.
. l# o$ I% D% x医疗卫生官员。
/ }; V+ j3 e% L) `8 ^9 }5 y1 F, g+ V12.For what period of time is the health permit valid?3 `5 O9 w" d& Q' ^2 Q* G
健康证的有效时间是多久?+ m0 M& M9 x+ X5 y6 e
A:12 months.12个月( _! r0 t* ^! z  w/ }
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 K: H9 S! q8 L4 C3 V
在食物和饮料准备区,通风系统换气的标准时什么* {* M8 W2 m, ?6 _$ N
A:08 times each hour. 每小时8次
" F& @$ D- ]3 i) v6 [14。The minimum temperature for manual dishwashing in the wash sink is
, Y  @% }0 _9 S0 ~手工洗碗,洗碗池的水温最低多少度?
# o+ Q  z5 ^$ qA:110 degrees F (43 degrees C). 43度' }# a- @/ m. W7 d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, {5 u  B6 ^9 c' J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 S4 M/ p5 |/ g9 ]2 Q: w- H
A:180 degrees F (82 degrees C).  82度
+ R9 n$ j. i& A9 N' M/ E7 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 `1 K1 B" a2 z/ |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 `, e3 E, D$ j" x0 X( O2 D: F# ~A:en papillote.  法语自己理解
* ~) c8 C6 h; Q17。Wing or Club is considered a$ ]' J% e  k7 P
翼和CLUB 被看做是一种...' A/ o4 w& B. i  B5 a; ]* }4 l( M
A:Bone- In Cut     带骨切
7 x* l5 d. ^4 b) f' _18。New York is considered a   纽约牛扒被看做是一种- s8 y+ W4 ]" R
A:Boneless Cut     无骨切
$ b# C: }/ v2 K  N19.In general, a court bouillon for freshwater fish will contain
: K7 @4 _! {0 R) x8 C, f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
) P6 c( \0 B% w3 }' I% o2 }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' A/ j3 w' z' ~0 i+ X
和做海水鱼同样数量的调味料和香料# o6 N6 s/ x2 U- d% G7 n  i, y
20.Anise is very similar in flavor and appearance to, o% K. A/ B0 t
八角和下面的那种原料有相同的味道
! R: ?) @0 [; Q7 z; F# h( W- N' gA:fennel  茴香
* j" ~& O; R- q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; |1 b+ h' X+ z- l/ x* M下面那种原料更像大葱且有平面的叶子
1 L! K' X& a1 y) \A LEEKS  似蒜葱 (这边人叫京葱): X# P7 D$ e1 n# _; Z! C' A1 y
22.Which of the following cutting shapes refers to a small dice( J# ?: F2 ~, ^3 s! t) M
下面那种刀切形状指的是很小的粒(末)/ Q- e7 ~3 Z$ Y! F) X; @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 P' _( N6 _+ w) Y+ d2 v23.Oil is added to the water for boiling pasta in order to
9 m9 b7 C3 `: M% u* t4 `5 N5 L向煮沸的pasta (意大利空心粉 )中加油是为了
; v, X2 k: ]& h% I0 g6 _A:prevent the pasta from sticking and to minimize foaming action.  g0 F  f* h+ P! x" X+ o! W4 X
防止面条黏合并降低发泡。
. X0 h# h) _; ^8 M2 j4 U& R' _24.Which pasta dish features pine nuts and basil?0 A2 f: g6 i% w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). E% k1 i# L& q0 ^: {; ]% f
A:Pesto.一种绿色的意大利面酱
0 ?' x: Y7 f# m( Yhttp://www.tianya.cn/techforum/content/96/563836.shtml  g5 [; N7 G) |1 e% g8 F" T9 z
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25.Which of the following is a spring vegetable similar to spinach?8 r& i; `: u8 s# e' S9 m
下列哪项是一个春天的蔬菜类似于菠菜?* {7 ~# T1 H$ o% u1 n
A:Sorrel. 酢浆草。
) b. h, F/ [% Q" Hhttp://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:5 O  M/ ]8 m  U9 n3 J
哪位厨师最早带来高水准浮夸的美食
  s! z& W, M- l; v: ^' jAAntonin Carême 人名 安东尼·卡罗美) |" e( ]8 y, Q( V

% ~. l! |$ V, |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# [0 g3 u2 A1 s3 R* K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 y) ]% A5 e6 }- RA:Cast-iron stoves         壁炉6 X' m7 Z8 k! e+ W/ ?
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# w$ ]7 q% L2 X' M& D
法国术语,用来描述roundsman,或摇摆厨师是:3 ]- l6 [- V* \/ \0 C
A:Tournant   图尔南
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4 J" k7 ?: X* ]+ b0 E6 h7 W  T29.Another term for the wine steward is:# k7 j/ }1 s9 K: g
葡萄酒侍酒师的另一个术语是:
+ w" N# U6 Q- J7 g! |+ R0 o9 m) NA: Sommelier 侍酒师
% S) I6 z. s( Z) @7 F5 y" @/ l9 S' M5 l4 `/ g
30.Molds, yeasts and fungi are examples of a:5 Q- m: h- l! h
霉菌,酵母菌和真菌是一个神马例子4 e% S  ^1 ^+ t  S
A:Biological hazard 生物危害' @3 d- Z1 |+ z! @$ t

9 o* }3 v9 v$ M% h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* [1 \- [& d/ {' y. y
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 G% {/ f" D; P" VA:40° and 140°F (4–60°C)     4-60度
/ o/ k9 P1 W- }* U) O/ x* w- I8 i+ c% }/ V) R* N5 }- B
32.All bacteria need the following for survival:
+ a2 {% U( W9 R* ]0 ~1 y  y所有细菌生存需要以下哪些内容:0 O0 \, N6 L5 }0 x" R* j( W8 p$ O& W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 J& S9 x5 r& y: w9 Q, s% R, a' v5 s$ U# P' Z
33.Which of the following correctly represent critical control points in a HACCP system?% K1 T$ a% R- M1 Z8 g
以下哪项正确表示了HACCP体系的关键控制点?
( H/ B# j0 L, z: I* DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # k$ F) W1 X6 x+ O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& O6 g& ~  |. B: F1 O% ~; O1 Z2 h' _, o7 Y6 j2 n9 l
34.Which of the following is not an example of a carbohydrate?
& m: B! H1 t0 C9 N3 e" \7 h9 J6 R下列哪一个不是碳水化合物的例子?
! \/ z  H# D1 a- x- O+ jA:Essential nutrients 必需的营养物质
7 s6 q' z: ?  [: @( K4 ^& Y9 J8 r0 U1 W  x, v2 P
35.The process by which a liquid fat is made solid is called:  C- t0 w  k& h  S0 x
液体脂肪做成固体这个过程叫什么; m# `1 W" ~1 y5 g- _
A:Hydrogenation  氢化
* c0 s: F. U" ]2 Z( R) y6 K! K4 @' o0 P
36.Which of the following is not an example of a fat substitute?
; P, S+ S" o4 e/ S. T+ e下列哪项不是脂肪替代品的一个例子' \  C( G0 @& i
A:Acesulfame K  安赛蜜K表  B1 k7 l( T0 _7 K2 _6 [( ~
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37.Health Canada requires that a product labelled "fat free" contain:/ t+ x$ g+ X" N. s0 L
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 z9 s- _: z# c% T5 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  E2 C3 ?' t9 }8 R9 Y' ]7 O

& W. A: k/ V  ?: m  ]4 k38.Which of the following is not a problem associated with converting recipes?" o2 ~) W3 i, b# ?
下列哪项是不相关联的转换配方问题?
3 Q' r5 o( t% _9 x+ BA:Unit cost 单位成本: K0 ]. Z4 \5 \4 J
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39.The condition or cost of an item as it is purchased from the supplier is called:  l5 J! Y$ D6 ^! x% E! @- Q+ ?, q3 ~
从供应商采购的物品的品质或成本叫什么
" z2 y% L/ F+ IA:As-purchased cost 购买的费用- s) i' d% T. G% f$ n# ]- ]+ ?3 j
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 s9 p0 U* I0 b4 _
在新货到来之前用于日常所求的必要库存量叫什么. H  T$ \9 F* K' F
A:Parstock 基本日常最低库存* M$ |: ^# u" @% c' z

1 X4 N! s. d# \( Z41.Which of the following abbreviations is used to describe the proper rotation of stock?# \+ _) T1 ]. G1 E3 J6 F
下面那个缩写是用来表明正常库存流程?8 ?5 j7 n- j" N/ {# Y  G
A:FIFO=FIRST IN FIRST OUT 先进先出8 P! s, b  T) Y& j( |
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42.Which of the following knives is used to turn vegetables?
& d& d$ y: P: b$ |" o5 o下面的那把刀是用来打开蔬菜吗?
: Y* u' Y  n1 E& k* J/ DA:Bird's beak knife   鸟嘴刀
2 D, m3 u. n$ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ s/ F: [, C9 I& e7 D, u6 k6 Q- q! E
43.What is an instant-read thermometer best used for?
$ n  `& q7 ~: D$ b( }# s3 E即时读温度计最好用于那方面?6 I+ U$ i) q; r- i2 h6 }
A:Checking the internal temperature of a roast 检查被考物品的内部温度% u) f5 H& m5 T! F7 G! Y' K3 J
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: h, L$ D  z* N% `. ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; n" c* Q9 O7 w" |/ AA:Cast iron 铸铁- @1 U7 R. t7 ^) D" Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ H/ }- {6 F, x
哪件装备下面有一个可移动的碗和一个S形叶片?
, d/ ~9 A" c7 eA:Food processor 食品加工机
& s1 K$ b0 X* ~( m; @http://www.google.com.hk/search? ... iw=1263&bih=572
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4 h/ f, t) R2 }) j. `46.Which of the following is not a rule for knife safety?$ o; P0 Y! A' R3 h) j
下列哪项不是用刀的安全规则?6 M! p7 C/ K4 u3 v6 z" U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( {  e' @4 `) x% C4 W8 Z( u, h4 n1 Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 x1 i( U2 p  \* p7 f& y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, C% M) ?/ B) n( P
A:RondellES 5 N+ `" e0 I) e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: `8 a, t# @2 S( _; r% ^1 `! x" s/ L5 U
48.Which of the following is a diced cut used to garnish soups?& F, z  h1 w+ l& T* Q! d0 |7 T4 m
下列哪项是切成小方块用于汤的装饰?
" H  n3 a; `& I4 @, P) SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 L0 P5 y' C- z* K  |9 L1 P% |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 I* |* ~: @) x: ]" a
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!!——2 `9 v. D* w! J$ N
A:Gaufrette
) W" A: j) A. {3 Y) c2 A# D6 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 i) z& P4 U8 @% Z- lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% N' x; ]( Z, y* P4 q0 o7 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) B) m% j: `6 j$ P- g$ V& p3 o
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) b0 @4 l! Z( h! j. p3 F
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 |2 h9 v6 M! c/ J! N
A:Cilantro 胡荽叶 香菜
+ W. A% T5 F) Y: z) R7 S8 J6 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 V# ?# _) R/ H
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60.Allspice is made from:( m; [6 U9 i* S; G
多香果,  多香果香料是什么0 o  _3 O4 V2 i$ {1 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 _/ Y3 a1 G' m6 J
A:A dried berry 干浆果- K* K0 f& w/ P* l

( f) |9 g" p/ u61.Which of the following are used to make a sachet d'épices?
' K* {/ p: y! i7 o& P+ a- D下列哪些是用来做香包德épices?
% {: [  u& e3 |9 @8 F: X+ Z6 [  thttp://www.sachetcatering.com/
5 w4 O" i' h, p2 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% K9 W( w% @5 @$ S- e4 j5 P62.Which of the following condiments are not soy based?, E# g6 F4 A3 d5 S* [5 f2 M4 [
下列哪项不是酱油调味品的?8 Q% a7 o9 L8 H9 X8 @
A:Wasabi 日本辣根
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9 Q0 E2 I0 x: }3 J- J/ T; ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% e: i" M  U% N) S- h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:- c% f4 R8 Q9 m2 t% ]! J# ~6 ?& D
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 q$ r$ r( r) C/ m4 W5 [1 a1 h
下列哪个步骤是不是正确的蛋清搅打程序?6 S0 z5 k7 B3 ^
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 q+ A- a: ~% S; H$ W. K
A:56g and 63g 56克和63克
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8 F  l7 e# d- [& C6 V& X# C66.Evaporated milk is a concentrated milk that is produced by removing: u" p% I$ h9 [- E, k: Q
炼乳是一种浓缩牛奶 是去除什么做的1 Z3 I( Y4 Z& _" v  [& Z
A:60% of the water 60%的水
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: p* r$ e* o9 v, c67.A method of cooking that transfers heat through a liquid or gas is:: R# F% h6 |( \% a/ E7 ], W
一种烹饪方法,通过转移液体或气体是:7 q* o  j1 `9 y9 q
A:Convection 对流& X0 z1 F& e& _; p7 W
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68.The cooking of starches is known as  烹调的淀粉被称为
( S3 P7 C5 o, |' e1 B- \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 L* N/ L" ^+ H5 yA:Braising 烤
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8 T5 `4 L+ L& ^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:
3 X8 r2 c$ E: h+ tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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: @0 v1 `' |3 x1 l& `& z
A:Fumet 原汁
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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; |. C5 {0 Z+ N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?) [% m( P) L6 R9 J
下列哪一项不是用于制造高汤(低汤)的原则?
! r/ K. B  k: X, f  LA:Start the stock in hot water.开始在热水中操作
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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$ F: w( D2 o$ U& @) V9 h) ~/ V
A:Remouillage 法语熬汤
4 {: N* T( J/ j% Q# E) Fhttp://www.haibao.cn/blog/post/176242.htm
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