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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。) _9 P( N4 ~! P9 x) m9 k6 }4 Y
5 r- P+ a! B4 E! t9 h' t8 [
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 c  F& B. N# L+ y* f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
理袁律师事务所
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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
4 ^1 G: N! s5 W4 u1.Which of the following methods should be used to determine doneness in a New York steak?/ a2 ]; ~9 E: 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)
" |, D9 ~& N- c5 K# d/ h5 t" mA: pressure touch. 压力触摸; @. `1 V2 M  |1 X& e. l
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: z8 _2 [( ?- B; g) [1 t0 ^# n
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3 i9 r. `3 Y! {
A: acid  食用酸* S* |) y. m/ A6 g( O
3.Vegetables are major sources of which of the following nutrients?, L3 a# `& G+ g+ X
蔬菜中包含的主要营养有哪些5 {& o  z" X& P: y* I
A:vitamins and minerals. 维生素和矿物质。. Q/ Y1 X' V7 x5 O/ h5 m
4.Cauliflower is commonly served with
$ d. {* H/ Z: i* t6 A花椰菜(菜花)最常见和那种酱汁搭配  r( E0 D$ C' K5 `* M
A:Mornay sauce. 奶油蛋黄沙司
: E  [2 r& n4 H* u6 l( \) Q; l5.Which combinations of products are found in pie dough?, U2 Z0 \/ c. Z6 Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 [+ ]/ _7 f+ L* `5 e: R% b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# F/ z! z# K# G1 s4 u7 @6The French term for mussels is 法国语青口(海红)叫什么; R5 _# Y/ k) E7 ]7 t6 h( r
A:moules.法语青口,海红
+ T- ^# Z/ r1 M& x: l7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  l8 j# M4 e% H. g/ y
A:faintly fishy. 稍微有点似鱼味3 l/ N' Y3 f& i* {3 D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- E9 t) t7 t( }+ R% N# S
A:2 days. 2天
# c7 }0 ~/ S% \! ]9.What are the principle ingredients in ratatouille?
( J% V( X. T4 R5 e# a  R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 G+ y/ d5 J& ^% F1 i3 b$ o
A:Zucchini, eggplant, green peppers, onions and tomatoes
# r2 h0 c! }( Z9 f! u! j8 e8 c5 P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 _, y1 [( J  q' A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, k( r' g$ g* d* _
A:cook food in quantities that will be used up within 20 to 30 minutes.
* L3 G2 A( a/ Y4 ~& ]5 Z' M大批量烹煮食物要在20到30分钟内
: S- S# U& k: u, y8 G: m11.What person has the authority to issue a Health Permit?
' a8 R" q0 y9 E+ f8 G谁有资格颁发健康证(卫生证)。/ Y& }6 O6 f% a( @+ c% L8 e
A:Medical Health Officer.
. a; T1 ^, a! [# E( M医疗卫生官员。
3 f1 K( K5 [2 r  G12.For what period of time is the health permit valid?! [' i0 ^0 O$ y3 x& U0 [; h
健康证的有效时间是多久?- p2 F2 r' F1 q- v
A:12 months.12个月
9 \- n" l. p6 l- ]4 K" V13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 K5 t! R* x( m- q: @' j% J
在食物和饮料准备区,通风系统换气的标准时什么/ M. P6 m1 E  C+ d$ |6 ?/ q' M
A:08 times each hour. 每小时8次
( _, I- h  C- D2 ~5 K14。The minimum temperature for manual dishwashing in the wash sink is* k: B- I* z) F9 F' D8 r
手工洗碗,洗碗池的水温最低多少度?/ Q7 S2 d' P0 s& u9 Z+ o! h
A:110 degrees F (43 degrees C). 43度
  U; e: U  i) I0 y1 Z% Y1 F& n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ h- B5 {% n5 V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 w" J6 d% Z: e  D6 i& nA:180 degrees F (82 degrees C).  82度
; V" V/ ^8 n# A1 R0 U" m. n  C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ~7 |& v; N: d# `
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ S: u7 T- H' iA:en papillote.  法语自己理解  P) g7 V4 O+ K/ H# T7 k: w( `! q# I
17。Wing or Club is considered a8 e5 C3 x4 k# C
翼和CLUB 被看做是一种...( M5 ]) R* O0 B9 [
A:Bone- In Cut     带骨切( q5 o+ O) W8 Y/ f
18。New York is considered a   纽约牛扒被看做是一种
1 l9 g) C9 N8 e% r1 VA:Boneless Cut     无骨切
( z; l6 N. o! n! G9 `2 a19.In general, a court bouillon for freshwater fish will contain" K5 r- o& t( p- S  J2 R
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
5 \( V( d' d4 `: t5 SA:the same amount of seasonings and herbs as a bouillon for saltwater fish.& m. i2 b3 m8 u4 S* v  @( @
和做海水鱼同样数量的调味料和香料* p+ q9 q4 o4 R" G
20.Anise is very similar in flavor and appearance to- h/ \6 b( [' x' \. r4 J2 h0 o# z- R
八角和下面的那种原料有相同的味道
  b( [1 h+ H# c. F3 LA:fennel  茴香5 Q! l4 V! G1 ?7 N% ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* L% T- j- D8 d
下面那种原料更像大葱且有平面的叶子3 n7 j, V( ^0 W2 c+ E& F
A LEEKS  似蒜葱 (这边人叫京葱): L! y. n' y* D" S
22.Which of the following cutting shapes refers to a small dice
# Y3 ]2 t' B2 X6 X, n# Q! i, t! D下面那种刀切形状指的是很小的粒(末)
6 N# b; @! t4 @( ~) j) j7 KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( o0 k7 G4 [- I: {0 U23.Oil is added to the water for boiling pasta in order to+ [6 `) O9 Z! g2 o( g$ j( n
向煮沸的pasta (意大利空心粉 )中加油是为了/ \" ~/ S) U* E# ^4 T" U
A:prevent the pasta from sticking and to minimize foaming action.  E8 o9 ?0 }8 ?' F/ J
防止面条黏合并降低发泡。9 Q: k' ^: h( O4 S# p; |
24.Which pasta dish features pine nuts and basil?
! p: u8 {0 T( _% J2 J- \下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: k2 x0 s# C/ g: P- c5 EA:Pesto.一种绿色的意大利面酱
" {3 {3 D$ d! ~" F$ Z1 e8 Rhttp://www.tianya.cn/techforum/content/96/563836.shtml5 W2 v% g- e  S! \# j

  a" D% X* T5 }  J4 G25.Which of the following is a spring vegetable similar to spinach?" x  L) h8 A# M6 `
下列哪项是一个春天的蔬菜类似于菠菜?- W  p9 F& Y5 f# z
A:Sorrel. 酢浆草。
7 b3 m- t$ L. H) g( yhttp://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:. q3 j2 j) @+ u
哪位厨师最早带来高水准浮夸的美食
  `9 p# `* p+ |0 Y" |AAntonin Carême 人名 安东尼·卡罗美/ k9 v+ N, c6 }
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ Q2 N2 c% `) l' o. y! B: ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( ~5 o! b. E6 Q' DA:Cast-iron stoves         壁炉
" R) r' N$ c+ z7 J. b! q, @http://www.usstove.com/products.php?id=6! g; Z  r9 @  Y5 D

0 S, e; O! P! D: e3 ?3 l28.The French term used to describe the roundsman, or swing cook, is:
' X) L6 y  ~; @) q5 ?3 g法国术语,用来描述roundsman,或摇摆厨师是:7 m9 d! }& N; ?9 y' X. i" j
A:Tournant   图尔南
, c6 `/ @% H# [. `5 r* D5 L  N1 I
/ n" d. {* E/ G( b9 q6 c29.Another term for the wine steward is:
. f9 V: K# I5 p3 q; n葡萄酒侍酒师的另一个术语是:; p  Q! w) N$ I: S( [
A: Sommelier 侍酒师
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0 W- b+ _3 E' n30.Molds, yeasts and fungi are examples of a:  H$ c# H3 ]( I: G
霉菌,酵母菌和真菌是一个神马例子- A! u, x7 b1 p6 z: A. L/ M
A:Biological hazard 生物危害
; {9 }. _! q4 S" w; r# H
+ ^- ]7 i( R, M3 h/ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" e# f. N* e2 p. O4 p3 i: C. _根据加拿大食品检验局,食品的危险温度区在多少之间:, A! P' N2 l& K  x
A:40° and 140°F (4–60°C)     4-60度
8 u: Y/ x# X% I; b: k6 \
0 Z" B0 r, u& h32.All bacteria need the following for survival:
: k5 u! _! a  s& @# d( a( ]- H所有细菌生存需要以下哪些内容:
: e" \! j; m# L1 R, B* C% W3 S7 |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  b/ h3 v, p- p7 o1 @
* D" Y% o3 q1 w
33.Which of the following correctly represent critical control points in a HACCP system?: ^; V) _! ?) a8 ]! a" R* g
以下哪项正确表示了HACCP体系的关键控制点?
: }5 X# d$ c6 G& {' ~4 IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 {' t  F! G  \* s( y- q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% f! c5 T/ S1 f  L% Z0 H

6 K/ C: K. f/ i( i34.Which of the following is not an example of a carbohydrate?3 E) A8 D( C* q7 S6 a9 G1 H  R
下列哪一个不是碳水化合物的例子?
2 Y! W, P4 V. G8 D) C+ f1 f( NA:Essential nutrients 必需的营养物质
6 W2 m) [- f$ i8 f
  d4 @" }1 }* F7 ?& I9 c35.The process by which a liquid fat is made solid is called:
& N" P6 {9 O' ^液体脂肪做成固体这个过程叫什么
5 o( w% x5 J% N# D% u9 Z7 G$ b( QA:Hydrogenation  氢化0 ~  ]6 c  ~8 D( l$ N

5 @1 f: B2 p4 k0 X, f# R, D: r36.Which of the following is not an example of a fat substitute?$ x- T4 B0 b* C' T8 c
下列哪项不是脂肪替代品的一个例子
9 H) `8 p+ f) A) Z1 s7 u- k9 ZA:Acesulfame K  安赛蜜K表
" k# W/ J  B$ m" V& Z0 E
6 O; Q6 J9 m2 @, ?; x6 @5 a37.Health Canada requires that a product labelled "fat free" contain:* C7 W+ O" q$ C2 V5 z
加拿大卫生部要求的产品标有“不含脂肪“包括:8 v0 r5 E* Y! }$ a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 D9 U3 p% s7 w$ B+ K( n

( u- I3 I- {# G' ~4 Z/ D  g38.Which of the following is not a problem associated with converting recipes?
6 b5 W/ Q; q* t% r下列哪项是不相关联的转换配方问题?+ E' }" S" o+ k
A:Unit cost 单位成本
# a( M- P6 p6 n1 k! X' U% g/ `8 Z( H( w) N4 r  q  s' \
39.The condition or cost of an item as it is purchased from the supplier is called:5 k& c8 J3 n* D% s
从供应商采购的物品的品质或成本叫什么
0 `% T. R- t9 MA:As-purchased cost 购买的费用7 F4 S0 C4 P+ m% w

' s1 @* E0 p9 x5 b3 F* D( y40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 z+ }; V( i0 M$ i+ u: v& h3 N在新货到来之前用于日常所求的必要库存量叫什么
$ l4 E5 ^; ?7 m2 r) T- f# kA:Parstock 基本日常最低库存
: @8 A: G) ]' ~
2 D8 n) P. G4 D! X! E41.Which of the following abbreviations is used to describe the proper rotation of stock?
! ~  z1 I$ L; ?5 w下面那个缩写是用来表明正常库存流程?) |9 @* L/ l" ^( g( y% s/ i
A:FIFO=FIRST IN FIRST OUT 先进先出
& e5 U$ h) t" X7 U+ ^) w  X6 `  Y2 K( T. [" \
42.Which of the following knives is used to turn vegetables?
' C2 y8 [; D* u0 {- L) o( I下面的那把刀是用来打开蔬菜吗?- N! A! E6 j0 S+ F& l5 J( Z
A:Bird's beak knife   鸟嘴刀' D+ {- {5 D: |/ E) I  l1 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  L7 K' f) W# Z# ^0 F( o- C

& y. h9 |% d$ K' H5 V, }$ o43.What is an instant-read thermometer best used for?  k/ r) j# F) _' E/ V
即时读温度计最好用于那方面?  |9 H# u  l$ n( _. s" g
A:Checking the internal temperature of a roast 检查被考物品的内部温度# D6 u4 J& K6 i8 e* d& b% f
# S( \3 w1 ^4 ]4 p/ @7 P
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 g) `7 j3 V1 z$ N; x" N+ D1 e% ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重; K* g4 j0 s6 K5 \
A:Cast iron 铸铁
" C1 B0 K8 U( W2 [
$ k4 {+ H, P4 m/ Z+ ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  f5 `1 l; n7 \8 o5 f哪件装备下面有一个可移动的碗和一个S形叶片?0 H6 U2 K8 {: c
A:Food processor 食品加工机# R7 ~, N5 u' ]* \
http://www.google.com.hk/search? ... iw=1263&bih=572+ i' ]5 V8 \( n

1 h- m" {1 x% w4 ]* p- X46.Which of the following is not a rule for knife safety?2 ^! t  D8 h* c9 N8 O
下列哪项不是用刀的安全规则?
2 e0 |4 H  I' G# V7 C: cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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' g( T# b0 F0 Z+ P! |/ D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ y% ~  g$ M  [& X6 W% j: d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ K* W( i7 v! O& ~: Z* {  k- M
A:RondellES * @' R5 j  V+ X3 Z" |0 g+ X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 e+ ^( E  h: W' S8 w

) G2 ]! }; }' |6 v48.Which of the following is a diced cut used to garnish soups?: E5 H6 b5 ~3 \/ s, n/ ~1 `( K% O
下列哪项是切成小方块用于汤的装饰?
! l) P2 K2 J( u% wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 C" J! O7 x/ n2 O/ T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 s4 [; X5 V7 ]; M& A# x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!!——
$ q) d' C' y% \& m4 `: hA:Gaufrette 7 Y( G  y7 V# \% g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 A, D# c) O% w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; j% `8 G# t1 ]/ G; ~- JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 H! ^8 L- F+ T1 R! P
2 H, C# Y* ^: Q  z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ A; Z; A# p- W9 l3 J* c$ s$ E( D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)
8 r6 {6 T; Y5 P9 Y# EA:Cilantro 胡荽叶 香菜1 d9 c% O& ^0 V1 g- K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 ]( q3 t7 E9 K% @  }! j. g2 [

# O  c" G# M" X60.Allspice is made from:, R( Y5 b' _4 `$ m0 R8 B
多香果,  多香果香料是什么
+ C, C; ?- L9 L' g  Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  }" d! ~1 V9 y) o! H
A:A dried berry 干浆果7 L- z7 ^) w0 w# O/ C! f( x) v4 V4 c

) N! \! l0 d, r  T' L. @0 c5 T; N61.Which of the following are used to make a sachet d'épices?: z! M# A5 ^* B+ r- p  @( r
下列哪些是用来做香包德épices?
+ m$ }# X8 i# r8 r4 Z# T5 l) rhttp://www.sachetcatering.com/7 x1 h* L7 D  d2 q8 t- |5 s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ ~! x. R8 h  f9 z1 x6 Q4 S
# p) A% U9 `& P* |3 a- L, C9 L- o8 N
62.Which of the following condiments are not soy based?
0 R9 P5 Z! d+ b/ f* V; M0 }; F下列哪项不是酱油调味品的?- h1 j  j) p7 H
A:Wasabi 日本辣根; [. \9 ]# X6 h! `
9 I' a( a7 c# d/ k( y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( _  t" P$ z+ E" T* ^
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:3 Y3 E  s; S$ O/ k
A:Pasteurization  巴氏杀菌1 ^5 x2 ]6 h/ s$ E6 f& @% h5 c
# r% b. l' A, A5 C1 X2 H
64.Which of the following steps is not the correct procedure for whipping egg whites?
  [" m) {$ l8 [. ?( f+ {1 H下列哪个步骤是不是正确的蛋清搅打程序?
+ ?( p. f1 ]; r) rA:Allow to rest before use. 允许休息后方可使用。
0 `& Y8 [5 Q1 ^9 T
. Q* i9 F( D' {8 f65.The weight of a large egg is between:一个大鸡蛋重量介于:
! J+ ]$ s% m$ V0 bA:56g and 63g 56克和63克
7 m/ o1 U2 q3 ?7 D' O& b  q; r0 L7 [( g
66.Evaporated milk is a concentrated milk that is produced by removing
, l- T, P8 [+ j1 O炼乳是一种浓缩牛奶 是去除什么做的1 s* b9 \2 t4 ~. l
A:60% of the water 60%的水
$ _  D2 t& K% i5 C* Z" g( N% n: Z, {; v; b
67.A method of cooking that transfers heat through a liquid or gas is:% ^+ `) W, ]) l
一种烹饪方法,通过转移液体或气体是:, ^; d; Z4 t: x. |3 J3 c
A:Convection 对流( Q1 R& {  l8 d6 }* t. i0 c7 K

) l0 k, s: n+ ?1 O68.The cooking of starches is known as  烹调的淀粉被称为0 q. r+ I! H# H) a  i9 _0 p
A:Gelatinization 糊化, \7 z+ n: @( s6 e' q, y

, w/ x9 U. f7 ^" f7 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 u/ C: \  Z1 i
A:Braising 烤
% y9 x% U# W( O+ c# |7 j& P4 m3 I" t5 f5 J! }9 y
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:
4 V5 z8 S9 z  H0 K5 PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: J4 L6 \* E  U- [, p6 {
) K+ O; [; ?  K! s2 J
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
, I6 H: ~$ }! \& a$ d; O0 XA:Fumet 原汁
  W! v! U& Y$ D: Y; P. [
# L9 H. u8 i4 {0 G0 F4 }. r72.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/ S0 X% k8 U9 G4 [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ \4 M, B/ u  G2 |- X
0 p- @. r* {  ^: `4 J- k  z73.Which of the following is a principle not used in stock making?2 Q! E: g; W& V! V# `7 [
下列哪一项不是用于制造高汤(低汤)的原则?
! F/ @/ k- T2 @- [; V; LA:Start the stock in hot water.开始在热水中操作- P, ]6 |, F9 i4 D: c% s3 P
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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- D- U+ v: C1 A, m5 H6 f
A:Remouillage 法语熬汤- I) Q+ @* H1 O( a/ o! p
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