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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 o4 _/ ^9 `4 A0 c/ [4 W4 {8 M. e1 v3 E4 C, S2 I4 x( 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。7 F9 A+ s! n4 o2 g7 b
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7 n5 s  t. J0 p. o5 [
1.Which of the following methods should be used to determine doneness in a New York steak?% n& \0 B2 z( w) B/ d
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)
5 X) q( B# B0 v, ~A: pressure touch. 压力触摸: V, M+ r; K1 L' }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 u* S4 I( b0 I8 D
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
5 _7 x$ i4 g! b1 N. S4 k9 MA: acid  食用酸) X7 C7 {/ O$ y. F  Y) e
3.Vegetables are major sources of which of the following nutrients?# l0 b5 y# Z( G: b, S: Z5 j5 G
蔬菜中包含的主要营养有哪些
* t: i2 J4 x$ T8 Q& kA:vitamins and minerals. 维生素和矿物质。
7 x$ `/ V. Y" D4.Cauliflower is commonly served with
8 i3 M7 ^" [6 B2 O" ~3 F% N$ s; F花椰菜(菜花)最常见和那种酱汁搭配
6 u# [$ ?- R! w; FA:Mornay sauce. 奶油蛋黄沙司7 \! J" m7 m) D  y% J3 p7 t# Y' ~
5.Which combinations of products are found in pie dough?
5 ^$ l6 X3 C  {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): a* T+ \8 T8 i* E+ ?' ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; d5 }. E* N8 J" k  K6The French term for mussels is 法国语青口(海红)叫什么
$ @) P- V- |' J0 h/ n6 F" AA:moules.法语青口,海红
' m3 K8 q' ?; E- a* }* ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; f, Z6 K# z4 x9 V1 YA:faintly fishy. 稍微有点似鱼味4 @! l' `6 r$ a- [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 C8 ]' H, W1 F$ S+ B& V
A:2 days. 2天
/ J# ^) L, c) e9.What are the principle ingredients in ratatouille? + s3 ^3 @1 h  w1 i6 z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, @+ ~$ D5 Y5 X: Y3 KA:Zucchini, eggplant, green peppers, onions and tomatoes9 f3 v. K! d! _$ _  {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' ?1 o3 h" p5 K( l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ B& B( w$ H6 r) F
A:cook food in quantities that will be used up within 20 to 30 minutes.
* K* J4 Z) }) O) R大批量烹煮食物要在20到30分钟内
  i: v0 f4 f5 t# Q& r11.What person has the authority to issue a Health Permit?
8 }) s0 H/ v4 v; `, c" n谁有资格颁发健康证(卫生证)。
$ C. q: H" K1 L: IA:Medical Health Officer.
* M! b7 D- y9 y& c9 K( C2 ]医疗卫生官员。8 c) R( P9 t7 r7 k# S
12.For what period of time is the health permit valid?
! a4 |  R7 p$ u) u/ u$ F健康证的有效时间是多久?- `8 j: d  u! w1 g. F. {/ o3 Q
A:12 months.12个月" c, t! a3 C; G: h  P+ ~5 u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" S, u* p0 N% m; h, V+ W. J2 ]在食物和饮料准备区,通风系统换气的标准时什么
; k/ G$ q9 l" B0 y# X' A  s" TA:08 times each hour. 每小时8次
  m3 F" H" Q: x4 A14。The minimum temperature for manual dishwashing in the wash sink is
0 J5 E% i& x5 b; B  r手工洗碗,洗碗池的水温最低多少度?
  d- M/ @2 Y. V1 f+ y. e5 r' QA:110 degrees F (43 degrees C). 43度" A8 G; t  j6 K: `4 }% J/ B4 C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, q, F, w6 i7 I! V& p6 I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, L2 d1 J% _1 k( c0 dA:180 degrees F (82 degrees C).  82度: \- \# Y" E& h3 E0 x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" r5 f, ]) D/ a/ K( C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( Q# z+ J+ N! v( h0 r9 J
A:en papillote.  法语自己理解
3 |& ^. }/ t0 Q2 D5 ]1 J; k17。Wing or Club is considered a. U4 J2 l' P  u  R$ _
翼和CLUB 被看做是一种...
' z( C5 ?( c' H( u  zA:Bone- In Cut     带骨切1 j; [3 _, G0 m6 `6 p6 N1 _
18。New York is considered a   纽约牛扒被看做是一种
  ?5 _/ G. g$ cA:Boneless Cut     无骨切
; Q1 e) m) S# q% c2 ^7 r/ t19.In general, a court bouillon for freshwater fish will contain- ^% f$ B* g  ~9 Q% F6 D
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+ `7 K( f/ x5 ^: FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.) V: B; `, ~, f, G8 g  j
和做海水鱼同样数量的调味料和香料) O, i% s, {1 z3 d- Q" D
20.Anise is very similar in flavor and appearance to; @6 y/ M+ R0 \( W! Y% T
八角和下面的那种原料有相同的味道
9 X$ \( z# c. R( A. g, v0 R, TA:fennel  茴香9 u2 F; w/ ?0 |+ I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: {! M) I2 }! U7 r0 v# r2 F下面那种原料更像大葱且有平面的叶子
. C# z. [5 u' U: S4 O( S1 TA LEEKS  似蒜葱 (这边人叫京葱)
8 u' Y8 y4 a7 n/ w; l22.Which of the following cutting shapes refers to a small dice
+ S# d) Q$ U; {! x3 B2 u! P下面那种刀切形状指的是很小的粒(末)
. g/ b0 @9 U0 P* Z% n) SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ Y' @3 E" z" ]% U0 O
23.Oil is added to the water for boiling pasta in order to0 g* f5 v6 `9 y; L, d% \
向煮沸的pasta (意大利空心粉 )中加油是为了
- m$ u9 @, b; e9 LA:prevent the pasta from sticking and to minimize foaming action.; m( s; p. b" E) t
防止面条黏合并降低发泡。8 P3 _& p) F1 d2 k( s1 ]
24.Which pasta dish features pine nuts and basil?3 z  m' J! n( f. b" X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 F' _+ F; K+ k6 f3 XA:Pesto.一种绿色的意大利面酱 & c' a9 m7 N0 s/ O0 n
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?5 q" m1 f( |  ~% _$ W; |2 s
下列哪项是一个春天的蔬菜类似于菠菜?
& s( i' M8 M4 @3 bA:Sorrel. 酢浆草。9 Q; B/ ~+ v1 i3 F
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:
0 c: z" T4 Q0 r0 ?哪位厨师最早带来高水准浮夸的美食
4 M! r  ]! {: s$ H* V* \AAntonin Carême 人名 安东尼·卡罗美
* W$ c" D! o% V& y& @6 C* r1 z) n- h# F# ?8 {/ {+ y1 [. S+ u% l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 z* D" m, u& w. N5 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 。- g& [3 E  p/ n
A:Cast-iron stoves         壁炉1 Z6 R1 ?  ?) g  ^7 {
http://www.usstove.com/products.php?id=62 S1 e1 ?; _- @9 f

8 ^$ e) }9 _" n4 U3 o28.The French term used to describe the roundsman, or swing cook, is:  S4 q3 b( X1 f4 x- \
法国术语,用来描述roundsman,或摇摆厨师是:: g% j6 M. o) X1 X3 T
A:Tournant   图尔南
. _* H+ U9 s  i, r# t3 o2 m( S  Q
29.Another term for the wine steward is:0 T3 D5 `$ y& C7 P
葡萄酒侍酒师的另一个术语是:! g4 r7 A0 q5 Y! N7 @
A: Sommelier 侍酒师
- o8 i( Q# h) r  k) R7 q6 t
6 J# r" U) V) A8 B30.Molds, yeasts and fungi are examples of a:
. R& P1 J2 q8 k霉菌,酵母菌和真菌是一个神马例子
# X8 ?0 g4 t6 e4 v: `. w/ xA:Biological hazard 生物危害& V- |# \* m, A; D3 d: @% R6 \
# ^3 \: w4 ?9 A5 e. c* r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: W5 Z& ~" [) P根据加拿大食品检验局,食品的危险温度区在多少之间:
" j3 j. _4 ~; MA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
. y5 g5 d% {4 I; i. i所有细菌生存需要以下哪些内容:, _9 D2 i( ?! B" V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 m5 G3 w/ }" a+ s- J- Q
! b6 E7 ^+ E" \, i
33.Which of the following correctly represent critical control points in a HACCP system?
/ ]' M6 R6 T) m4 Q* O以下哪项正确表示了HACCP体系的关键控制点?/ |0 A9 m/ U+ q8 b: j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( j5 c/ l) k. E; C9 n9 D- x9 q食谱,接收,储存,准备,烹饪,保温,冷却,再加热. O; L) t& I* }

1 H4 h$ m7 ]& @: p7 u8 {34.Which of the following is not an example of a carbohydrate?
# l& m& s1 ?. G: J" H下列哪一个不是碳水化合物的例子?) P/ J4 D; T$ b8 E
A:Essential nutrients 必需的营养物质/ r  t6 F6 M) C4 N+ r

9 F% r7 B0 n4 i) L! Y35.The process by which a liquid fat is made solid is called:
) j& R: S: Z; O; \8 F! d% |液体脂肪做成固体这个过程叫什么
4 m" N% I2 x$ L& ~A:Hydrogenation  氢化6 g& q7 \; v$ p5 w$ h

# A9 z/ l: [1 X4 Y5 R2 w; Y; |, A+ m36.Which of the following is not an example of a fat substitute?
, m9 J, y4 ~: `下列哪项不是脂肪替代品的一个例子; F3 V8 ]5 F( R" [* t
A:Acesulfame K  安赛蜜K表
$ m; z% f2 T, E8 {* f5 x& _$ U* R1 `7 ]+ O* ]4 Y
37.Health Canada requires that a product labelled "fat free" contain:
+ @% [5 e5 t* k" r+ p; j加拿大卫生部要求的产品标有“不含脂肪“包括:
; W4 Z; \( v7 U" B5 N- V  h* OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?' D& _( K6 c4 X% `
下列哪项是不相关联的转换配方问题?
  L9 x% Y& V+ _/ O2 ?A:Unit cost 单位成本
; }: J5 F" H, w8 C/ W1 p& J* f$ g$ p8 k9 B
39.The condition or cost of an item as it is purchased from the supplier is called:5 W6 ]# b" v$ ~2 e7 P& v
从供应商采购的物品的品质或成本叫什么
' F  r& I8 r; ZA:As-purchased cost 购买的费用/ ]* Z/ R$ P3 F) u

- `7 [" x$ Q5 Q* \. X# m40.The amount of stock necessary to cover operating needs between deliveries is known as:
* Y$ r0 Q  _" f  e! t7 q0 Y在新货到来之前用于日常所求的必要库存量叫什么" o- p8 {- C( ?' n! N
A:Parstock 基本日常最低库存7 ?/ m- ?  V. y$ W  M
( ~& b8 f# J( `% f( S) D
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 R9 g3 ~% J2 ]# M. R
下面那个缩写是用来表明正常库存流程?
/ s! H( V' T3 y3 KA:FIFO=FIRST IN FIRST OUT 先进先出  ?* d! D' G6 c

7 ]0 e# I  \" H- k# a42.Which of the following knives is used to turn vegetables?
) o2 c$ |$ N. W+ Z4 r1 Z9 A下面的那把刀是用来打开蔬菜吗?8 _- [6 L  {' C6 s" @
A:Bird's beak knife   鸟嘴刀1 b; }6 o3 C0 [5 k2 e, e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 ?- a4 f* A2 K+ U) F
' r9 A7 y9 g: j0 h8 e43.What is an instant-read thermometer best used for?
1 y! E0 y- N4 ]- b  U1 u& f即时读温度计最好用于那方面?3 e( ]9 I) K& c$ }( V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 m8 j4 ~1 O  O( t
% ]1 V+ Y: ~& g- d4 v) {$ B8 G: x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 r& F& t$ \, S, f下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ f# H  b9 P4 A  GA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 R! x' G9 K: \" K2 B' n
哪件装备下面有一个可移动的碗和一个S形叶片?
* G6 K& I+ w. B5 t, O0 |A:Food processor 食品加工机
" U- F; R  S) f$ Jhttp://www.google.com.hk/search? ... iw=1263&bih=572% T  Z3 ]4 Q8 l6 a& d* f/ L
# e; [" c/ K4 ]% o- c. j- @& D
46.Which of the following is not a rule for knife safety?
0 {  C" ~- T3 Q* ?下列哪项不是用刀的安全规则?  {+ D6 M( q+ W4 W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& @- ]# v: J: v3 y! e, J$ g0 P+ v( r
4 @& f5 R- s7 h# u# B% p* `1 Z2 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 b4 R; b- T5 s6 _4 J4 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 f) D- Q3 \! P- @# {5 g9 FA:RondellES 2 R" O( G/ ^# E* I+ G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?( M+ n4 {  B' ?
下列哪项是切成小方块用于汤的装饰?- e5 c4 G9 f! K5 d% [- J% q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! x1 M4 T6 o$ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% ]! c, d  p( l8 ^% Q+ g! e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!!——
. S1 e- ]: ?3 v" d8 z+ CA:Gaufrette ; J0 i) E% q2 ]$ J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- G2 ?1 A2 N  z4 G% R+ Y0 P8 mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( z; C# v( ^/ q8 B0 o0 b7 A% w/ bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ }5 [0 g% R- n# P% q) G

' d; y$ S' `# B. N$ U2 J/ H7 E% n$ O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 a5 Z8 {8 v7 a. r$ ]9 t0 y' g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)$ }9 @: o  ^) t7 F0 X' o
A:Cilantro 胡荽叶 香菜- p: L8 c7 d2 T( \4 H: M( _+ N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 S( v: N4 m8 z; _2 e: K* s6 X5 H

& s  ]8 W9 P& Z9 F1 w5 m: l60.Allspice is made from:
+ z+ o+ ~( i4 a  U 多香果,  多香果香料是什么
, C% |. R4 L( U( z, O2 D) }1 |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! ~0 z7 z' P5 g& u5 c
A:A dried berry 干浆果& M% t& P$ K0 @- q5 w- c: x9 ?
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61.Which of the following are used to make a sachet d'épices?
  R1 N8 l0 V. X) W' @下列哪些是用来做香包德épices?
  {8 k7 q! ?% ~; P' chttp://www.sachetcatering.com/) q9 [9 `, n. _' _+ O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! L$ Z9 d4 W, b9 O& @0 r" H62.Which of the following condiments are not soy based?
4 ~6 D- A( ^; l, D下列哪项不是酱油调味品的?% u  S( O! m! i: m) H) L. N
A:Wasabi 日本辣根* d: \6 g) Y& Q0 w/ C7 w8 B
: _; h2 p' W% [. G5 F! P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ e3 [- [; u. A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:5 n- ?, s2 ]0 {, K4 y  {5 u
A:Pasteurization  巴氏杀菌* E0 ~* o/ K8 k

; C# ]5 Y1 [4 e+ ]" f( [9 G1 \64.Which of the following steps is not the correct procedure for whipping egg whites?  l3 l/ O1 w6 v* {1 @  s! o
下列哪个步骤是不是正确的蛋清搅打程序?1 u3 H. _. Q  c
A:Allow to rest before use. 允许休息后方可使用。% r9 P& r" ?& g& C. x+ [

1 g0 i3 l0 n% k2 s65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ M5 e. `+ {9 Q) b, W' s# ^A:56g and 63g 56克和63克
3 y0 g2 }, r+ J
. R* C2 h  d0 o! w2 t66.Evaporated milk is a concentrated milk that is produced by removing
# u7 U: j) b9 n1 M  a! ]炼乳是一种浓缩牛奶 是去除什么做的
  C- w* p9 \+ K9 v  @A:60% of the water 60%的水% }$ a: h; b% u1 u  z6 z2 W4 @

: ^0 p: r# U# h( L! f67.A method of cooking that transfers heat through a liquid or gas is:
; Z) c) o, d1 X% r- ?7 v! B一种烹饪方法,通过转移液体或气体是:
) n- L4 S! k( z- @5 I' i3 A2 hA:Convection 对流* X0 }, t" P7 ~  K
" C+ n* `/ X5 W$ Q
68.The cooking of starches is known as  烹调的淀粉被称为$ r6 \2 K- N3 m( [8 a
A:Gelatinization 糊化
7 |& D  i- b% y3 @- t- Q4 l4 d) M+ N
* F5 q/ H4 B* M6 z  |/ J9 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ t! c% N8 s  @; r% A
A:Braising 烤
) ]$ Z" H2 T  X) \$ C# Q! x1 K. ]) U$ ^2 r* Q1 |6 r0 K
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:0 F2 |- E/ ?1 a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 e" r) v1 T& _" \0 t3 e3 n. ~& N* r
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
* `" X$ @' D. hA:Fumet 原汁( L# T" O7 T8 n( V6 h1 Y1 K
( f8 P2 }5 f$ z. R6 c9 Q( X1 |
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& x6 h1 N# D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. C/ r1 P' X8 ^) k
& I1 U7 S9 y" D8 l" x0 q
73.Which of the following is a principle not used in stock making?9 s- Q2 p$ }2 V6 a
下列哪一项不是用于制造高汤(低汤)的原则?
" [' I) `7 F# BA:Start the stock in hot water.开始在热水中操作
8 T5 j% ]  |& U4 p. a4 L7 ]
/ i6 f/ E' b1 f- Q6 X* B74.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" P0 ?" G) Y6 }# k
A:Remouillage 法语熬汤
& X; X, A+ q  A8 C4 ^8 w: [; {) S; ohttp://www.haibao.cn/blog/post/176242.htm
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