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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。" R0 S, s( |* p' h+ u, O! ~
- N+ W, s8 M9 ]* ]' e2 p& r
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。
4 k5 z; b0 j5 l/ v( C7 ]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2 p9 w. t" d. }! P
1.Which of the following methods should be used to determine doneness in a New York steak?
$ o: D) v* a  _! K6 q0 U/ P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)
6 e5 J. ?$ V) y2 UA: pressure touch. 压力触摸4 y7 c: f, t3 c) N9 H" F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ s8 L+ C1 W7 \
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
0 c  K+ [5 h( {A: acid  食用酸' X+ W$ ~9 _& I( ?* ]) @0 E
3.Vegetables are major sources of which of the following nutrients?+ {! b0 I; _+ \% S$ }5 N% g5 r4 y# z
蔬菜中包含的主要营养有哪些1 N3 l+ `# {) ]: u: e3 p4 G7 M
A:vitamins and minerals. 维生素和矿物质。: D8 |) j0 [* X. x
4.Cauliflower is commonly served with; I: P0 d6 W: W+ Y3 }
花椰菜(菜花)最常见和那种酱汁搭配
. O; H" O7 b/ T7 |A:Mornay sauce. 奶油蛋黄沙司
0 \) P0 j$ X- T3 I, f3 k& P( D5.Which combinations of products are found in pie dough?$ L1 h& Q! Y! u( ]! c3 H
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% W: I1 m3 n: l# U% O9 B! ?# _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 Z# s. b' H0 R( R) s7 o
6The French term for mussels is 法国语青口(海红)叫什么1 X3 I6 U% @- u0 s+ M
A:moules.法语青口,海红4 K6 B* B' t/ q8 {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 C- m: i% I' H
A:faintly fishy. 稍微有点似鱼味
: v  e2 r  \- {7 M9 c7 {. j' M: S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 ?* P/ X+ q1 Z) w* ^! mA:2 days. 2天
6 x( e+ d8 {  I! o% q9.What are the principle ingredients in ratatouille? 4 \& _5 g& Q$ d' O9 _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& s) u# h8 G; @# H' T- xA:Zucchini, eggplant, green peppers, onions and tomatoes% b1 B. q, j6 Y* l7 \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  N5 y* q# a; L: t1 x% A# |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' @# X: |& T* M/ a# D
A:cook food in quantities that will be used up within 20 to 30 minutes.
% d: r9 X3 }! g3 s大批量烹煮食物要在20到30分钟内
" `4 u1 l# x7 P11.What person has the authority to issue a Health Permit?( R5 J4 ^" M2 l7 b: `
谁有资格颁发健康证(卫生证)。
8 }0 f( n; F  B$ a3 @+ [A:Medical Health Officer.
- \( F6 Y! H( H; }& b8 r医疗卫生官员。. L1 o3 H9 J$ L3 E. s# c
12.For what period of time is the health permit valid?
  o- Z$ p$ S) _( y: B0 I7 Q: [" h健康证的有效时间是多久?
" q& G! N1 M# L, s' WA:12 months.12个月
" i) z/ Y6 D* Z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 b) h3 @# I0 T8 t在食物和饮料准备区,通风系统换气的标准时什么
& K2 j$ l8 q( W1 m- h: }8 hA:08 times each hour. 每小时8次6 `1 B! _6 d$ S
14。The minimum temperature for manual dishwashing in the wash sink is
, X5 ?( i2 _( j: r" N手工洗碗,洗碗池的水温最低多少度?
4 L0 l) M" y0 l% X* VA:110 degrees F (43 degrees C). 43度
" ~3 `3 D5 y+ x5 }1 i" D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ p. `6 t: A6 ?: ?1 E
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 r; O6 G; K# o1 IA:180 degrees F (82 degrees C).  82度& e0 e( g8 n1 i3 D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. H- S( M( `& Z4 ?  L. c) b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; c& n: ]3 v1 y8 {A:en papillote.  法语自己理解  N, H6 \  N3 f' Q! K( r) x. Q
17。Wing or Club is considered a
* Z" Q$ ~7 O- ~9 t* y翼和CLUB 被看做是一种...& O. P, e9 V1 ~; z" {% }* Q% O. \& u
A:Bone- In Cut     带骨切
( I' O6 X' N  F18。New York is considered a   纽约牛扒被看做是一种& C) n' k# [6 Q6 q# T
A:Boneless Cut     无骨切
) v9 a% P3 q' y# n  G# p$ Y19.In general, a court bouillon for freshwater fish will contain& Z( V2 u/ r1 v. \
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么; ^" ?1 |1 Y* R) H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 B( u$ `, P" N7 M( \/ e2 ?0 a和做海水鱼同样数量的调味料和香料) C! r, V8 B+ D' `
20.Anise is very similar in flavor and appearance to
. \4 T0 d4 e* g& s2 R* f3 b八角和下面的那种原料有相同的味道- f; p! n4 Q, \) i
A:fennel  茴香
, l2 x+ I& L0 y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ l7 }& l5 D. Y0 \1 I
下面那种原料更像大葱且有平面的叶子
1 H- U0 P1 o2 v- v; X) OA LEEKS  似蒜葱 (这边人叫京葱)
0 v1 L+ z5 @8 w0 e3 q$ h22.Which of the following cutting shapes refers to a small dice: c1 W$ j/ Z/ F6 G& e
下面那种刀切形状指的是很小的粒(末)2 m) x7 K( W4 H6 t
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。  Y1 k6 z0 t$ G
23.Oil is added to the water for boiling pasta in order to1 G$ M" x( b7 R. F2 |4 Y
向煮沸的pasta (意大利空心粉 )中加油是为了9 _2 ~+ K( T9 s) g5 O
A:prevent the pasta from sticking and to minimize foaming action.% g& a6 h: m. J- `3 ?
防止面条黏合并降低发泡。
9 F+ r. m5 Y1 b* p/ J24.Which pasta dish features pine nuts and basil?4 n0 Q% s& |- ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% e9 O! [- k- Y9 V5 @- b/ V1 ^A:Pesto.一种绿色的意大利面酱 : C( ~  l& O2 v. a5 Z
http://www.tianya.cn/techforum/content/96/563836.shtml' `3 f, N  [5 ~" V+ v1 W
6 `, _$ A% R# c" X
25.Which of the following is a spring vegetable similar to spinach?
& B, u1 l# J. G9 Q$ N7 L( X- P下列哪项是一个春天的蔬菜类似于菠菜?) I& K$ g  [5 M/ ?$ I
A:Sorrel. 酢浆草。% o( M7 e% @3 q, c. _2 x8 m# F+ L
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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:
# {4 w& `# m2 m6 l* Y/ G& S哪位厨师最早带来高水准浮夸的美食
5 i% s" Y9 a2 _! @( GAAntonin Carême 人名 安东尼·卡罗美
* S2 I. Q* {4 W% |: i2 }0 X
* ]/ ^# T+ u  n* `4 [4 Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ F, \0 P5 g) E$ H( r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 j9 v% l; G: h, UA:Cast-iron stoves         壁炉
+ ]0 p* \+ M( y; k. a2 {; khttp://www.usstove.com/products.php?id=67 k" N+ Y; o  r% L7 p4 j

% U3 ]# O7 [. K" q4 C) b, u28.The French term used to describe the roundsman, or swing cook, is:
/ v& y' U# E, [* u7 y法国术语,用来描述roundsman,或摇摆厨师是:
2 ?1 y/ Y; n$ v3 F( v9 ]" ]+ SA:Tournant   图尔南
' ^( Q! N+ A) r$ y1 a% f9 @. ?" S0 f" ]! X: B: M3 l- C9 H" g! h
29.Another term for the wine steward is:
& v0 J% P  i# p) B葡萄酒侍酒师的另一个术语是:  S' E, O  Q4 A
A: Sommelier 侍酒师& w* {. X5 U$ n: y- Q6 p, N. Y
! p0 T" u' D4 u! ^6 V; Y
30.Molds, yeasts and fungi are examples of a:) c, R! I+ M8 o4 m6 \9 j
霉菌,酵母菌和真菌是一个神马例子
  u9 w0 v/ E& I4 p7 i$ ~A:Biological hazard 生物危害8 D: s1 u/ O8 V
$ O& w$ ~) r. }/ K$ G7 u* e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 [8 z( _# @* G3 b4 S
根据加拿大食品检验局,食品的危险温度区在多少之间:
- q# u& s; d$ c' g; tA:40° and 140°F (4–60°C)     4-60度- \, v* J+ }* @) @* s9 Z8 C
* U" J* C: Y: X
32.All bacteria need the following for survival:
9 T0 H) h# l, Z5 W6 K& P所有细菌生存需要以下哪些内容:
+ p) R: V" c4 q% BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& E% a1 C$ a  r- v9 s2 v2 a
( f( ~1 ]5 m  H  Q% a
33.Which of the following correctly represent critical control points in a HACCP system?# k, o" z  t/ x- w
以下哪项正确表示了HACCP体系的关键控制点?  z6 u- e  C* P+ M! K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; ^4 D2 T1 ^' @' `& G  T' v食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 ^) ]7 F% G2 Z3 W+ h

% o' m; p# C) B' r1 }5 ^7 r34.Which of the following is not an example of a carbohydrate?: [# ]7 ~2 X. `$ |! s! K
下列哪一个不是碳水化合物的例子?
* A7 e1 ^  w& U* kA:Essential nutrients 必需的营养物质
/ A& R2 Z$ {+ W/ W' b
. ~* M7 Y& z3 V% _2 _3 V2 c9 S35.The process by which a liquid fat is made solid is called:
2 {; H1 d1 Y, ~3 w" h! U! ~0 ~8 G液体脂肪做成固体这个过程叫什么
4 [1 D2 W7 j' Q) N6 i* qA:Hydrogenation  氢化) R6 t8 f' I$ B4 o# H3 `+ i6 w
* n7 z. J  ]9 p: U
36.Which of the following is not an example of a fat substitute?
, x4 Y/ X' z' V2 c下列哪项不是脂肪替代品的一个例子
9 U3 h7 ~6 E& B' E9 [A:Acesulfame K  安赛蜜K表3 u$ }) R; X' ~  U
, B: K/ t4 y* j( @( L
37.Health Canada requires that a product labelled "fat free" contain:
% F( V, h  P: B8 s: S/ p加拿大卫生部要求的产品标有“不含脂肪“包括:
3 _" [. H" S  K6 _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) d% P. K- _8 _: u

' D* [% k+ V; [* b( a  X38.Which of the following is not a problem associated with converting recipes?
8 L# Q( k* a. R8 b. y& M, m下列哪项是不相关联的转换配方问题?: k- C% `& F" D) _
A:Unit cost 单位成本& m) Q6 I  l6 ]9 R
& M3 G% c& m* J# }# e3 w. p; _& C! D9 M
39.The condition or cost of an item as it is purchased from the supplier is called:
/ r8 u% u7 E$ y. N% l9 k从供应商采购的物品的品质或成本叫什么
0 p( L+ k+ c3 s2 ]A:As-purchased cost 购买的费用# y$ ~/ t! x6 W7 E
" d( T  a( L# A' Q( ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:2 s( S5 b0 w  n% w& Q3 Q0 i
在新货到来之前用于日常所求的必要库存量叫什么% Z( d3 P) Q1 n& }) I1 v
A:Parstock 基本日常最低库存
3 D' I0 Z4 i! \* ?6 F6 b$ m2 l) m& ~" s4 w1 ~& G; z
41.Which of the following abbreviations is used to describe the proper rotation of stock?& k; _) @! {) s& f
下面那个缩写是用来表明正常库存流程?
2 C" V/ w: K" ^( R1 MA:FIFO=FIRST IN FIRST OUT 先进先出/ Y  M9 t& O' j+ N
- Q* f* k  ?" r
42.Which of the following knives is used to turn vegetables?. _. R) n/ W8 d" f
下面的那把刀是用来打开蔬菜吗?
3 K( i1 F5 O) ?; f$ Q; ~( gA:Bird's beak knife   鸟嘴刀% m' A& ]; A% _% d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 [$ X* ~8 n- W) y
. `7 I$ i* G1 M) Q# }43.What is an instant-read thermometer best used for?/ G" A  O7 b# _
即时读温度计最好用于那方面?/ T: Z* K. i/ k' e% b
A:Checking the internal temperature of a roast 检查被考物品的内部温度% C+ V4 H4 Y1 q* q

7 p/ y; h2 `/ v# J) K! m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, Q7 S) {; P! D下列哪些金属材料受热均匀,通常用在铁板而且非常重8 G8 r9 b! d1 x% g/ J, R6 _
A:Cast iron 铸铁
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4 v* S* N. j  h" k5 N5 F! _! a+ |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 f2 w9 J& X  q8 L* `5 _
哪件装备下面有一个可移动的碗和一个S形叶片?
4 Z8 d  U* \$ c+ Q7 ^& F' [" fA:Food processor 食品加工机
- C2 r) i& `6 `  r7 c6 E8 T) V$ Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
% B1 i5 i. T/ {( T! V7 V, X) G5 q( F* X1 D) W4 g: n
46.Which of the following is not a rule for knife safety?$ Y8 @$ c- f% O9 ~7 ~; N
下列哪项不是用刀的安全规则?# z+ E: D9 o. w/ x4 Z7 U  y8 G) _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. H3 b( B7 ~( b+ g$ X6 |! e

9 y+ q. B6 ~% l7 q! m, E$ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 H  d) m. [4 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 Q/ h2 M  ^1 i; nA:RondellES
# U4 i$ z1 q( w2 |; _( ^2 ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# \7 S* f) A' P

& ^0 ]  M# \+ i48.Which of the following is a diced cut used to garnish soups?( P  `& r' \" J
下列哪项是切成小方块用于汤的装饰?
( a) W' M$ ]! f! b- BA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( d* x& Z: l3 k( {4 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ e* U+ E  o4 a8 {/ F# o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!!——
) @  \7 Y% G5 i2 s6 uA:Gaufrette 3 w* l3 |7 ^5 o# p& I3 T! l  c: k: }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 Y% Z) k- y+ p4 W* A; y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 h! S" \0 A* S' _  b1 M% b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 O0 Q% T6 p0 f; ?- C0 h
: f/ T4 a/ `7 y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 w( n) n; W- z5 u: R% 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)
) D5 M, j+ Q, J& n- }6 p9 o( BA:Cilantro 胡荽叶 香菜5 @2 y* O% w! e. d! N2 P  _0 D/ Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, n" j7 C( c' ^" b$ I

4 p* v( q/ G: q# I  r8 a60.Allspice is made from:
( h# }" S! b% v/ W9 f# ~! ? 多香果,  多香果香料是什么* {2 Q! [0 q' g: i- t! v1 v' q  K  g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" U8 [; Q8 O( s9 W5 y) a
A:A dried berry 干浆果
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& m& U2 L) ~7 Z; p/ P: t+ K: G: t8 x61.Which of the following are used to make a sachet d'épices?: y' a% a& B; `8 F5 U
下列哪些是用来做香包德épices?; u0 J4 V, ?! Q! m
http://www.sachetcatering.com/
+ X& T& [( X4 {. W1 ?2 u( VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 y& L6 e  f; i& r

. b; D" o4 v5 d8 F6 O62.Which of the following condiments are not soy based?( ?/ P+ i) p$ g, q  Z5 V
下列哪项不是酱油调味品的?+ I5 J2 L2 l( w( e& M, p' v
A:Wasabi 日本辣根
. b- H( o1 b6 V9 d* m! p% S5 K
. R) e* W6 F( Z. ^# e2 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) U3 ~% f7 G. ~; ^. ^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:  L/ ~+ A; m0 [
A:Pasteurization  巴氏杀菌- g) _, e$ s# g/ e

: i2 U3 X8 t7 f* }' A7 t64.Which of the following steps is not the correct procedure for whipping egg whites?: C- v/ c# C/ |
下列哪个步骤是不是正确的蛋清搅打程序?4 G2 H3 H# f; L6 x, K6 L9 ?5 T
A:Allow to rest before use. 允许休息后方可使用。" b8 }2 E2 x- A( R. ?( d
  l$ i5 n$ U8 a
65.The weight of a large egg is between:一个大鸡蛋重量介于:
- }2 r$ s1 G) F3 v  X" j: ?A:56g and 63g 56克和63克4 C% O' e) G6 X' j* ~$ V, Q
+ @; I; h% ]  t& k' s
66.Evaporated milk is a concentrated milk that is produced by removing8 }  Y1 r% n9 ^4 p/ L! E% T
炼乳是一种浓缩牛奶 是去除什么做的
) |: b! Q) e' B, E7 G/ wA:60% of the water 60%的水4 d8 ?9 \. R" M/ M: I

8 Q' h5 @+ h( r+ J67.A method of cooking that transfers heat through a liquid or gas is:
3 q6 x; _( f0 g) T+ D$ q: D一种烹饪方法,通过转移液体或气体是:) N* Z# ]) H8 l/ C
A:Convection 对流0 g8 C' N: A" u- D% t5 L

4 X4 v" H% y: Z* M% ~68.The cooking of starches is known as  烹调的淀粉被称为( I. C$ e6 W/ }) \! }+ ]
A:Gelatinization 糊化2 j5 P2 k: Y7 _+ C( @# [7 `9 G
& w, f7 t1 V: N/ Z1 T
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. ?( N0 k$ Q9 rA:Braising 烤& H( s" _6 F( |1 y8 ^6 Q$ v
7 M1 w  r2 a, f1 M8 e. C; m6 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:
+ s! S" D' D; o2 r5 nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; `$ J/ }9 M6 E0 J, `7 _( {% g' s$ b
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
/ q. x- O) m& @7 NA:Fumet 原汁0 z: L' s. k7 ]. z

- w  y7 n3 N4 x! M. ~: S' W9 v# l72.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
7 G8 `" P6 \# z6 z. u' |; n9 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 F8 {+ J) v% L! [

: u4 F( n8 {/ ~+ e; x73.Which of the following is a principle not used in stock making?# v! h2 ]! Z" S+ j  x& O% y$ A
下列哪一项不是用于制造高汤(低汤)的原则?
" y: |$ }8 g9 ?1 d$ n& D( b3 K  |A:Start the stock in hot water.开始在热水中操作
. o) a" r2 H: r) a  X9 L6 {1 |! k* R4 Z8 Q7 G( e5 `) c% z2 f
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2 }1 b- z( `2 q6 d  ^4 c$ h% U
A:Remouillage 法语熬汤
2 E+ ?$ f# J  a& o" hhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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