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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。
& x. ^% ~2 f$ o5 n
! a- Z  N: p2 N! ^' 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。
. Y, h* q9 E1 C& T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
( C# A0 Z1 S4 H/ _: R- }+ H1.Which of the following methods should be used to determine doneness in a New York steak?& E$ x% e! n) e# l& E* |5 X
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)
4 _8 R4 |5 a3 a* ?) PA: pressure touch. 压力触摸
; j" U7 l- y. D& u( _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 E0 M- x0 P/ S( a2 `: r
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
  c. Y# T& R4 r' S  @& b; L" GA: acid  食用酸
$ x" V; s9 ^6 ?5 _! O3.Vegetables are major sources of which of the following nutrients?5 n5 y- _: B2 @9 n* `
蔬菜中包含的主要营养有哪些4 w; W% C+ H. X3 Z% I
A:vitamins and minerals. 维生素和矿物质。8 n5 q- o# C: x. @' J
4.Cauliflower is commonly served with
  G, a! ]: n5 t! i( z+ ^花椰菜(菜花)最常见和那种酱汁搭配! e2 C8 q  T. \' y8 h
A:Mornay sauce. 奶油蛋黄沙司9 r5 y8 Z% V) |! ]. u, f
5.Which combinations of products are found in pie dough?
7 \9 U+ k" |8 C& J1 _7 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??)
5 z% `: w! i. B' R- zA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% g; q3 \. J9 ]* B6The French term for mussels is 法国语青口(海红)叫什么/ [  m3 F9 {+ r+ E, {( f" U! b5 v
A:moules.法语青口,海红5 b, k" V* \. D* v( c) T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ U! ~- S+ _# X( m! F( P
A:faintly fishy. 稍微有点似鱼味
! L7 \3 V: I1 n: B: X- t* E- F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. I8 N3 p. \# L5 y0 a+ k4 R) z* b
A:2 days. 2天
0 u' y3 f, R3 S4 u- N+ u( L9.What are the principle ingredients in ratatouille? 7 J% R! y8 @' a& K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 L4 X: S, J* T5 \/ UA:Zucchini, eggplant, green peppers, onions and tomatoes8 O7 u6 s( Z. e% Q! F% _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 Z( {: p2 m* o, t  H- q6 i+ t
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 d- L6 Q" ?( [/ f$ L* D( I, Y: jA:cook food in quantities that will be used up within 20 to 30 minutes.
9 R' V/ ?0 \' n- ~4 K" J大批量烹煮食物要在20到30分钟内
. J7 N$ Q9 S) z11.What person has the authority to issue a Health Permit?
/ z3 u/ R! d$ }8 O4 x% D9 b( B谁有资格颁发健康证(卫生证)。
3 x, G4 N# i9 ]; j* \A:Medical Health Officer.
( w: l1 u( S/ I4 e. D医疗卫生官员。1 h. O3 o; I$ V0 r5 g
12.For what period of time is the health permit valid?
# n8 P! @7 C" @健康证的有效时间是多久?
& \" c* k3 o& sA:12 months.12个月
7 [$ y" z* ^6 v7 {4 |; ~4 R# w, {13.In the area where food and drink is prepared, the ventilation system must be able to change the air  a. C3 v  e+ V( r
在食物和饮料准备区,通风系统换气的标准时什么4 N% c, |* J9 q* l1 m* @! k
A:08 times each hour. 每小时8次
* S6 a6 I  m, W! T7 _14。The minimum temperature for manual dishwashing in the wash sink is% R/ U* F! G4 ^+ V
手工洗碗,洗碗池的水温最低多少度?: [- e* ^: I6 I9 ^4 k
A:110 degrees F (43 degrees C). 43度$ @9 l8 g. P& U: l* k9 |8 H  I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 q5 c7 {5 a( P, N用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ J7 P5 Z: x( ]
A:180 degrees F (82 degrees C).  82度* J. u$ _% L4 X1 Z( {! f0 b
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  Q. Y+ E# p3 s. `8 J! u* H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 |; ~+ E  X& m7 W% S6 N- ^  gA:en papillote.  法语自己理解
8 |. @1 U, d) A8 Q; ?17。Wing or Club is considered a& w3 |7 f  L6 w  h( x3 x* e% x; D
翼和CLUB 被看做是一种...3 t$ u3 F2 r7 i+ r% A
A:Bone- In Cut     带骨切
2 S# b- m) d( ^  [. {! A$ L18。New York is considered a   纽约牛扒被看做是一种
; W" V: V% g9 u5 Q/ x; mA:Boneless Cut     无骨切. a' S- k/ k3 t' ?3 G! g3 U
19.In general, a court bouillon for freshwater fish will contain
+ N6 Q) b) p7 Q7 [% b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
- w+ l- R5 G* G/ {# QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 M7 _, q! x" z和做海水鱼同样数量的调味料和香料
9 b9 {* A  U  \, h3 B! S20.Anise is very similar in flavor and appearance to
# R% o8 F+ L7 C* f八角和下面的那种原料有相同的味道
0 n+ X  g/ w8 c9 g, k9 \1 wA:fennel  茴香# s* b: y8 X  Q8 r# x5 V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 Y% x5 Z4 U9 {; }& r* x+ N下面那种原料更像大葱且有平面的叶子
" I6 z) H/ O% }% x7 ?' xA LEEKS  似蒜葱 (这边人叫京葱)
- ?2 e6 t0 L6 J* z22.Which of the following cutting shapes refers to a small dice' }3 w2 r& d0 D0 X1 B
下面那种刀切形状指的是很小的粒(末)
, c' M: K! j. e/ i6 Z! Y1 P, TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。- f6 F0 r/ H' x; z
23.Oil is added to the water for boiling pasta in order to
  S% z4 F9 [6 ?* q, E向煮沸的pasta (意大利空心粉 )中加油是为了" w7 v' H/ _  z& F3 G
A:prevent the pasta from sticking and to minimize foaming action." o% A- B( M4 e9 h# g# s$ v
防止面条黏合并降低发泡。0 S! G+ [9 o: N7 ?
24.Which pasta dish features pine nuts and basil?, g, e/ I1 X, H) |! \, _2 U4 ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): u( T$ ?1 r+ w: h
A:Pesto.一种绿色的意大利面酱 7 z. x& O3 X$ o+ }
http://www.tianya.cn/techforum/content/96/563836.shtml
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0 E9 _4 S5 X4 ]; N25.Which of the following is a spring vegetable similar to spinach?
- U) K4 }! J6 `( Z3 C下列哪项是一个春天的蔬菜类似于菠菜?
# F' v4 Q! P/ j) ], P1 _$ q7 nA:Sorrel. 酢浆草。" U4 v& N1 f8 F/ u  z7 y* i
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?
大型搬家
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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' H+ y& f/ O1 r" B: U" R哪位厨师最早带来高水准浮夸的美食
! R3 {. s( Y1 I3 [/ H: JAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 U' Q5 K. Y) I8 C& X: U2 j
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 P8 j: P; C* f& i9 WA:Cast-iron stoves         壁炉4 N: b; ~' S6 ^/ T. v
http://www.usstove.com/products.php?id=6
; L6 d5 K7 e7 G, a  r0 `; Q/ r$ v, @" ]# ]
28.The French term used to describe the roundsman, or swing cook, is:
, I! k: c5 K8 v+ @5 s法国术语,用来描述roundsman,或摇摆厨师是:" P! l# ~9 O; L3 U1 c
A:Tournant   图尔南
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29.Another term for the wine steward is:+ b$ ~, x3 k) u0 T0 |$ S0 J
葡萄酒侍酒师的另一个术语是:6 t) ~& w" M! O  d6 {) b
A: Sommelier 侍酒师. O  \% `- S0 U6 U
6 R1 t3 \6 i3 v' k# v" ^
30.Molds, yeasts and fungi are examples of a:
2 m* p/ ~1 B& {3 d8 n3 y5 ?+ j' X霉菌,酵母菌和真菌是一个神马例子! F2 L; K1 z0 M" q: ?
A:Biological hazard 生物危害  k( k, i0 B/ G2 j; C' t
1 Q! u1 A3 U. @  n0 m6 m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, [  v. ]8 ]4 X. e* H: V- \; e6 P
根据加拿大食品检验局,食品的危险温度区在多少之间:% T& i& h" q8 {" F* L( ~. S# }
A:40° and 140°F (4–60°C)     4-60度
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7 U9 i. f: S* ^5 k5 |32.All bacteria need the following for survival:1 [2 |$ |3 j) O1 p( y( l% x
所有细菌生存需要以下哪些内容:- Q- w" ?9 t* ?: j# `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
9 L# F2 O4 }" [; `' H/ r以下哪项正确表示了HACCP体系的关键控制点?
9 [/ Q) A) N+ B8 ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 L2 T: k5 @; @4 z食谱,接收,储存,准备,烹饪,保温,冷却,再加热; C8 c! ?' O4 ~- q6 H2 `' a) b

% l* s0 H! s* e4 j* _% }34.Which of the following is not an example of a carbohydrate?7 X, o  f# X9 `& e, L% V
下列哪一个不是碳水化合物的例子?# ?  N5 [( D2 Q6 ~8 Q) L
A:Essential nutrients 必需的营养物质( `4 ~1 F& n& A- Q6 r

+ i% v$ A7 S$ Q4 Y6 m; A+ w# n35.The process by which a liquid fat is made solid is called:* n! [% N! O+ ]; ]
液体脂肪做成固体这个过程叫什么
( g1 }9 @. U" q7 H) u2 F, yA:Hydrogenation  氢化
8 t3 f' t: ]8 W- m3 T9 \7 w0 Z$ @. W- Y
36.Which of the following is not an example of a fat substitute?) D/ Z: Z* i# L1 a& y- T
下列哪项不是脂肪替代品的一个例子( P: E/ f/ V) _9 C; o2 p# e
A:Acesulfame K  安赛蜜K表
, B2 s! x& T* I5 `1 @1 y6 E( [" K+ S+ b, A2 e: O$ u
37.Health Canada requires that a product labelled "fat free" contain:! p$ l/ w: k' T+ k
加拿大卫生部要求的产品标有“不含脂肪“包括:9 l. R' f* \, Y2 h' {% j; _" v, T7 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 {) k% k2 q5 O0 T7 [3 _38.Which of the following is not a problem associated with converting recipes?* i0 R+ {8 c) l
下列哪项是不相关联的转换配方问题?5 R0 x8 P; C0 z# |/ D2 N( ^$ M
A:Unit cost 单位成本; @" g3 @- k3 m' B

* \) h/ @; `. K3 a39.The condition or cost of an item as it is purchased from the supplier is called:7 Z! ^6 x% ?) s8 w
从供应商采购的物品的品质或成本叫什么
8 g- C: i3 F* S# w* P* Z9 KA:As-purchased cost 购买的费用2 t9 B& a: j+ ~8 T5 O4 }: m1 D) s
5 a2 s+ t- h! |, z4 {& `8 M, n
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 s7 J; H( z/ N9 G8 ]! ^* h9 s在新货到来之前用于日常所求的必要库存量叫什么
, W1 {  g1 K2 w+ i0 ?- MA:Parstock 基本日常最低库存( x# e4 Z6 Q& b2 d+ e5 H# s

4 Q# u9 m# e6 M& K3 j41.Which of the following abbreviations is used to describe the proper rotation of stock?# u) `; y% U( t4 t- N
下面那个缩写是用来表明正常库存流程?
: K5 o1 U9 B7 g. PA:FIFO=FIRST IN FIRST OUT 先进先出
. p3 `8 j( b! z7 C( c
% Y- ~7 K3 ?. k+ d" C/ g$ `' x42.Which of the following knives is used to turn vegetables?& U8 Y  R% n* i( p; {7 u) k/ i* ?
下面的那把刀是用来打开蔬菜吗?6 }. v) t" ]8 i
A:Bird's beak knife   鸟嘴刀
" k- d5 \& K& I( L' Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 S7 N4 d( c& {8 w% A: e1 C

+ s8 |* U' J1 U* ^; Q; N43.What is an instant-read thermometer best used for?
5 ~7 C7 v6 Z3 o0 {/ Y5 @即时读温度计最好用于那方面?
5 k) x: f4 s3 c3 {A:Checking the internal temperature of a roast 检查被考物品的内部温度
' t7 e1 Z4 b1 v; |4 Q. o7 a( f  ?1 [- J8 I0 Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& ]$ w+ L3 M$ W下列哪些金属材料受热均匀,通常用在铁板而且非常重( j- u+ S% _1 E. P
A:Cast iron 铸铁
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: s' B" n; @8 @- I# X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" d' I& A- U2 B. b" @% h, p9 Z: w4 I
哪件装备下面有一个可移动的碗和一个S形叶片?
& C7 i) n; H1 u" w$ KA:Food processor 食品加工机
+ }  k6 s9 h+ ^http://www.google.com.hk/search? ... iw=1263&bih=572
9 ~: x) @! m& B  ^# X
* Y3 x, a. S# ^9 m+ O2 y46.Which of the following is not a rule for knife safety?
8 b) Y! t3 c7 y下列哪项不是用刀的安全规则?  Y! M; X% n& K. t* A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ D6 u4 l8 s! w0 h8 X  H0 |
' F& c- |' w& X1 J5 }, H) C
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ [8 c0 Q( w6 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 q4 z2 z* f: [
A:RondellES / ?/ ~  a3 P0 r! `: q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" O- A) [1 u! I, f8 J) I; g, w( M  x( [& d
48.Which of the following is a diced cut used to garnish soups?
  C# D# Z  H8 A/ |下列哪项是切成小方块用于汤的装饰?5 S! r) k# j! u6 T; g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" G1 e& V% @7 C$ _- q3 `: f4 |" I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 K* i( R/ z9 P! 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!!——' _- i4 k& Y5 Y. a7 _6 m$ H
A:Gaufrette
- A/ K: }0 I% n1 b% Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) V5 C$ P( U% C8 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. c8 }- j$ k  {) x0 z1 E' _( z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* ^9 o6 v% v( I  C

4 H7 E. d$ ]2 F9 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( @( A- b; I4 c6 F8 O) ?) 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)+ x3 |- z! M* B) l
A:Cilantro 胡荽叶 香菜: @/ E% ~7 J' @& v% S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# z. K1 w. p8 d& j
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60.Allspice is made from:
3 C9 U# s3 _1 M& M3 ? 多香果,  多香果香料是什么+ y# }/ o. T- z- I6 |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) F  u* p1 H9 Q6 C$ j9 W8 N; O) I
A:A dried berry 干浆果) i6 P) u9 X6 {9 z8 }0 q

& ^  C! m: V& `5 L3 U# z61.Which of the following are used to make a sachet d'épices?
" [" K1 {& e2 e. }- F" i下列哪些是用来做香包德épices?
0 ~. `; D. q* a3 |+ zhttp://www.sachetcatering.com/$ F# X! K  f- k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: C+ \0 N' S3 P6 H6 ~, _& A3 u
9 k5 x1 n4 B3 z( T
62.Which of the following condiments are not soy based?# d5 C  T4 I9 {% B  t( {
下列哪项不是酱油调味品的?7 w1 M  n' \; O/ j0 Q6 M
A:Wasabi 日本辣根# v8 O! x0 F9 V: [! Q% _( m2 \
9 z# D* s# ~5 z! \1 O/ Y$ t
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  @- i) L# x- ?7 p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:0 R( o6 ~  o( b& t9 w
A:Pasteurization  巴氏杀菌1 G- l" o* ~1 p; H& Z2 q

6 j9 a! @6 x) D5 g64.Which of the following steps is not the correct procedure for whipping egg whites?; z- C0 d3 l# O9 P5 ~
下列哪个步骤是不是正确的蛋清搅打程序?2 Q' y+ v# }& ?6 q" h
A:Allow to rest before use. 允许休息后方可使用。9 ~) k7 D! F. t1 c
+ J2 c) U  A+ x4 \9 n/ z
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 L6 e4 Q7 S6 P
A:56g and 63g 56克和63克( E. ?6 o2 ?5 S% q

3 W8 q$ p* Q6 i$ u- i# Y/ j66.Evaporated milk is a concentrated milk that is produced by removing
. t" A0 z; d0 q6 q炼乳是一种浓缩牛奶 是去除什么做的
  V: X; R9 k0 o9 y9 uA:60% of the water 60%的水5 I( u- `! w0 D8 y& y3 B
6 C( C# q2 t( M
67.A method of cooking that transfers heat through a liquid or gas is:
( i- v0 v6 ]% f一种烹饪方法,通过转移液体或气体是:* x3 M, G3 B& ^% A5 r
A:Convection 对流! s  w1 i( H2 x: T

# g9 S( ]$ l" D# D& E8 J8 i7 b68.The cooking of starches is known as  烹调的淀粉被称为( S& a8 ]* a# }, S( Y
A:Gelatinization 糊化' {- S8 l$ r2 \) J7 U

+ W! f2 x& h- R  m) H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 {( T4 r8 _  A9 o, [9 B- CA:Braising 烤! s) H" i; m8 c

- q+ _5 o+ I; u3 t0 l+ t- `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:
) [+ k& `) A/ KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 v! w6 y9 y, E6 P. @$ ]
, t: v, B3 y! k' h  I* [' u71.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2 R* M8 D- W; {! E7 m
A:Fumet 原汁
7 J/ J  h$ b* _' A2 ~* [% C
3 z& A7 S' U5 c- S) F72.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1 r- Z, |9 n6 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 Y, [: a' ?. H( r( @
4 ]3 J* x, g* O5 f  H) `73.Which of the following is a principle not used in stock making?4 [0 g* _! J$ A
下列哪一项不是用于制造高汤(低汤)的原则?
7 w) E7 u# f8 n9 G6 A' f7 ^% [A:Start the stock in hot water.开始在热水中操作
) j2 k& t8 m% X, H; @9 f( \8 U# V4 x$ Z# `7 N* W2 O
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
$ w( L8 w7 x" f5 {7 D) m- hA:Remouillage 法语熬汤
$ R: Y. {* k5 W1 g* X: C6 m3 Jhttp://www.haibao.cn/blog/post/176242.htm
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