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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。: o  A( S* [2 u( n) Z# ^
) L* N* ~0 b4 q0 Q
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。
  F7 Z7 y  i: T8 W0 g- r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 j% s4 I2 L4 E5 k1.Which of the following methods should be used to determine doneness in a New York steak?# i3 U) t5 O6 H
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)
' T  |/ y. d9 ~A: pressure touch. 压力触摸
0 N/ e% A: w: @. P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* @' z6 l3 U! x6 h, R" ?* o, x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 k+ o1 U% }  h/ Z
A: acid  食用酸
" a" a6 V! ^7 |( n6 c) ~. ~3.Vegetables are major sources of which of the following nutrients?7 u& R$ Y' k7 C/ Y; C3 n+ x: N
蔬菜中包含的主要营养有哪些3 M7 y" n7 C' [* K6 u2 x3 [
A:vitamins and minerals. 维生素和矿物质。9 a5 O" @  n7 j1 ^
4.Cauliflower is commonly served with! P4 }4 f( E' Q: r
花椰菜(菜花)最常见和那种酱汁搭配$ G- j. L6 X) x( J7 I
A:Mornay sauce. 奶油蛋黄沙司# z* @% r3 n+ e, q* H% t
5.Which combinations of products are found in pie dough?9 A. g" G. e% [1 m/ e5 K
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); I; d+ F: w5 G' `& T9 R' W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& G! X" D& r% c! W+ H" k2 f6The French term for mussels is 法国语青口(海红)叫什么
$ R; S9 ?8 b4 x1 e5 K- H+ ~- a1 aA:moules.法语青口,海红/ O' K% A- k) y* o+ P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 h, c* V: C1 }9 P0 W/ l
A:faintly fishy. 稍微有点似鱼味
# z3 ^: }. m' \& k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% b5 H: D# X8 Z9 H5 x/ g  u
A:2 days. 2天
; c2 n, j) z: x6 f' h3 @9.What are the principle ingredients in ratatouille? & P  G& G; I; y) n+ [7 M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 L8 e: f+ y9 c. `5 G# i- R5 Y
A:Zucchini, eggplant, green peppers, onions and tomatoes- _$ `+ }& N1 U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% M. F' d# A: F8 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 x  @2 ~8 o+ eA:cook food in quantities that will be used up within 20 to 30 minutes.8 }( F1 B, X' ]: h' d
大批量烹煮食物要在20到30分钟内
  @8 C) L( i( O11.What person has the authority to issue a Health Permit?, T$ j6 Y7 D+ M- X
谁有资格颁发健康证(卫生证)。# M- J! y- m: k1 k
A:Medical Health Officer.2 `, F1 E" S6 a# T+ r- v5 W
医疗卫生官员。8 K3 w! v5 I" }
12.For what period of time is the health permit valid?
( G' O& x3 ]9 p! U. d健康证的有效时间是多久?
" b8 O) F( g1 D+ b- g$ X" dA:12 months.12个月7 t$ y  a  b) ^- M: l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" z0 s' ~4 z5 l8 {- H$ S# n
在食物和饮料准备区,通风系统换气的标准时什么5 @; V% i6 t4 d' M9 T$ _2 D  o
A:08 times each hour. 每小时8次
) @* P* h, n/ o, ?' y, b, Y14。The minimum temperature for manual dishwashing in the wash sink is
2 _- W' C; V- |1 @3 I2 \2 g( N+ k* J手工洗碗,洗碗池的水温最低多少度?: {) X' e" g5 E" t! N: l
A:110 degrees F (43 degrees C). 43度
. f6 M: u2 j9 r6 ~$ K6 E& d+ n: p6 ^& i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 r0 m% B6 O: b3 t% K. ?8 U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* o2 k! B* O" q, F: }8 j* \! y
A:180 degrees F (82 degrees C).  82度+ [; B1 o- I# w% X6 C5 n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; z1 [& X: H& k' t" J. v# f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 F+ [4 x! s8 E% C
A:en papillote.  法语自己理解
3 h+ }' o: K$ l9 z( f17。Wing or Club is considered a
6 P5 z/ T$ T. C翼和CLUB 被看做是一种...
! H( j* r0 M0 V+ ~$ B! ]A:Bone- In Cut     带骨切
4 M$ T; C0 L/ U# H2 ?" x: ^18。New York is considered a   纽约牛扒被看做是一种
' ~0 F9 Q9 u- x2 [7 E5 o0 Y0 DA:Boneless Cut     无骨切
* ?: c; m% y: }; z: w19.In general, a court bouillon for freshwater fish will contain
* f" k- @* Q. b* l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/ l( V- k9 }0 R! V2 r$ R! M- n$ X# R5 Z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- e) O' o& H7 g+ B+ G2 P' k% a和做海水鱼同样数量的调味料和香料8 V3 ]/ Z& Y7 m  z3 i# c
20.Anise is very similar in flavor and appearance to; H6 F7 l; g; V' C2 |) k
八角和下面的那种原料有相同的味道! n5 j3 Y' b1 a9 |% L# i2 D2 {! k* L
A:fennel  茴香
: C' i. E+ A  B1 l; u8 q4 A% ?- U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  H4 q3 c: \" k4 }- i( N$ S
下面那种原料更像大葱且有平面的叶子$ W  ]- b0 Y; U  J2 }8 R, g- H
A LEEKS  似蒜葱 (这边人叫京葱)
3 v7 |' m1 U" s0 U/ E- f+ P3 m; @& M22.Which of the following cutting shapes refers to a small dice
5 f* j) ?- k4 v' `0 _- ~下面那种刀切形状指的是很小的粒(末)8 G* g, U0 B( l, x1 _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 j' o. c; J# _
23.Oil is added to the water for boiling pasta in order to
- n2 b# D& w& P4 F向煮沸的pasta (意大利空心粉 )中加油是为了$ s' z. g- s1 |6 z( y: _
A:prevent the pasta from sticking and to minimize foaming action.
4 s5 D/ e- s; [- M; _防止面条黏合并降低发泡。( Y! G! X" \! K4 Q9 X- |1 W
24.Which pasta dish features pine nuts and basil?2 V' }  l+ ?3 w  {# k# o
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& m: `1 v) E8 [6 H' F9 L+ }9 E
A:Pesto.一种绿色的意大利面酱 $ `5 J1 V% q7 U
http://www.tianya.cn/techforum/content/96/563836.shtml. \9 v, l, @+ y* G) h; x
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25.Which of the following is a spring vegetable similar to spinach?
0 }! V2 Z: ^; P5 H; k& h2 D2 ?& b下列哪项是一个春天的蔬菜类似于菠菜?* o$ K: B. g9 G% L; }" t
A:Sorrel. 酢浆草。
" T2 H+ t8 D/ @; ?( C4 @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:
) Z+ w6 m% C3 f2 g# R+ x哪位厨师最早带来高水准浮夸的美食
9 L0 y( q5 a: @- f1 N3 w/ R7 c3 _: ]AAntonin Carême 人名 安东尼·卡罗美- g; u# R  K2 Q& K7 l! }$ o9 A

" Z: o9 d2 B( P% _; C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 [" |' y- g7 ]+ f4 z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# Y, z+ z9 P/ c2 A
A:Cast-iron stoves         壁炉5 E; J8 [) P. `2 ~: o2 \! n9 G, G& n8 u
http://www.usstove.com/products.php?id=6- S* f( E% m- |6 m3 Z
( A! }) P5 ?8 l  f( U1 G- x
28.The French term used to describe the roundsman, or swing cook, is:& }9 j0 N2 E; O; ^- N; V
法国术语,用来描述roundsman,或摇摆厨师是:6 g# b* R& s# I+ K) X; k) s
A:Tournant   图尔南' `. c$ j+ Y* U6 ~% Y. v

$ L% H) y! s9 J7 B0 n29.Another term for the wine steward is:  h8 C7 x# K9 x' \
葡萄酒侍酒师的另一个术语是:+ Q- u6 D. |: D4 s/ e! m
A: Sommelier 侍酒师& I9 {6 r" [2 @5 u7 P# b
# _0 \+ ?0 A& p. ?5 m& _
30.Molds, yeasts and fungi are examples of a:1 `: o! a! D& l/ f# `( A
霉菌,酵母菌和真菌是一个神马例子
( n" n; s$ X$ hA:Biological hazard 生物危害
3 e, W- c& U. _
6 L6 q( |5 X; @$ a9 ^, L6 l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" Y, T3 Z# S( z/ w
根据加拿大食品检验局,食品的危险温度区在多少之间:9 c$ A( ^2 }1 k* Y. d
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
% \3 k5 Y( m" K  V4 z* ?# _所有细菌生存需要以下哪些内容:
# s8 J  o# z) W; ?- {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 T6 B7 W: C, E- V0 J: G1 ], A# R6 S2 s
33.Which of the following correctly represent critical control points in a HACCP system?
! n! I7 n- D& P3 Q/ R- S; H( @以下哪项正确表示了HACCP体系的关键控制点?
. n0 m" C" C0 y1 J" R- h& CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. z' T# Y! m9 F( t食谱,接收,储存,准备,烹饪,保温,冷却,再加热; t; n7 Q, A' i2 N* M8 a

# ^) N; o4 o/ d5 U7 D. H" a5 [34.Which of the following is not an example of a carbohydrate?$ S) {$ j) ~  k2 Y) `
下列哪一个不是碳水化合物的例子?
' @  |. R9 Z; T" {0 v+ i+ ?- eA:Essential nutrients 必需的营养物质' r3 [' V  G7 p- I! P3 P9 Y

& X! e+ e9 ?4 q8 w4 c* t35.The process by which a liquid fat is made solid is called:! n" M" t0 r" V+ x( H8 Z) H# S
液体脂肪做成固体这个过程叫什么
. @5 n& S) [; L: OA:Hydrogenation  氢化# y$ c" r/ I' o0 X  }3 b
; N- a. q$ f& ]) \
36.Which of the following is not an example of a fat substitute?: _, p, d2 z7 ~" p) Z7 K- d* u
下列哪项不是脂肪替代品的一个例子# \- }# ?" ?8 `5 Y: M& ]3 @. H
A:Acesulfame K  安赛蜜K表& _1 f* `% R; O* w$ I: A- r
- S! F/ h  [& T  t. r' M6 Y
37.Health Canada requires that a product labelled "fat free" contain:
% f. `* B" y6 z& |2 W" m- w, h1 e加拿大卫生部要求的产品标有“不含脂肪“包括:
* |% ?, t$ G. C: v3 A- Q; ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 W& L3 @* q+ Y5 C7 S# U# }! E
5 |4 Z% H2 j5 }, K6 ~- [& Q
38.Which of the following is not a problem associated with converting recipes?
- _  {1 d; P& O6 v. n下列哪项是不相关联的转换配方问题?" l! S! K! S2 x7 @/ p1 M
A:Unit cost 单位成本
$ Y$ ^- W, T' S, b
0 C, [' O; ]% b, Y6 p8 V39.The condition or cost of an item as it is purchased from the supplier is called:) P0 v. E! |/ }- b5 P3 \
从供应商采购的物品的品质或成本叫什么
: W. Z4 ^' U4 sA:As-purchased cost 购买的费用: w: Y+ s$ I  q& F) ]
) d& |1 `6 u# d2 k
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 z0 K4 `$ D0 V& _$ k
在新货到来之前用于日常所求的必要库存量叫什么% q2 F: k4 Y% T  A! |: ~. r
A:Parstock 基本日常最低库存4 d2 @" q9 l+ ?0 a' S9 R! y( c; b! Y
4 K3 f, T" H* d
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 l! ^8 i) _! A" X0 x" [4 \# z
下面那个缩写是用来表明正常库存流程?1 \9 o& J* s# G  I) d4 h+ w5 a
A:FIFO=FIRST IN FIRST OUT 先进先出3 W. E4 x0 S' O6 T$ b! b$ [
0 ^2 C( a  ]9 N, y+ n
42.Which of the following knives is used to turn vegetables?
8 M) x9 F. w  K6 |下面的那把刀是用来打开蔬菜吗?1 ?* x- X* c% R
A:Bird's beak knife   鸟嘴刀) m$ N0 I  y7 D: v) h$ b0 y, E6 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ r( j$ o/ r2 h+ G" d43.What is an instant-read thermometer best used for?" t: B2 X8 O/ k9 D. C3 G
即时读温度计最好用于那方面?/ e# M& U1 R" a
A:Checking the internal temperature of a roast 检查被考物品的内部温度  d$ t) e: m0 ^% T

  o8 Z4 Y+ E! t5 n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- ^9 W* r/ a5 n- X下列哪些金属材料受热均匀,通常用在铁板而且非常重
( J- X- q1 d; A. \6 uA:Cast iron 铸铁
( t* c* k! {$ s! W+ }8 Z9 T/ m2 v! ?% Y  A1 K+ j* z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ \/ T7 c  E+ L* x1 Y6 I哪件装备下面有一个可移动的碗和一个S形叶片?
- f" o5 {* ~6 h  M4 ?+ DA:Food processor 食品加工机/ ?/ S' C" ^; Z9 C7 N: c4 B9 w
http://www.google.com.hk/search? ... iw=1263&bih=5729 E6 h7 H  L, U. ?& f0 K: g
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46.Which of the following is not a rule for knife safety?) m  I/ P, E0 O  l
下列哪项不是用刀的安全规则?
1 q5 n6 n, l; J- z- K) hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 j) R% N: a3 }( ~$ F& L

# Y# B! }; c6 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  e3 M# N1 P( }" r3 V6 G1 X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# d, E8 U* S. @: d
A:RondellES
1 f4 H( b. K% u% v6 S; J' xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" h8 |2 D% s, `5 g
" j2 W3 q% z" B  r1 ~2 ]0 i48.Which of the following is a diced cut used to garnish soups?
/ ~5 A5 P7 ~# g# F' q# ]; g3 L下列哪项是切成小方块用于汤的装饰?
2 C1 w& E: p7 rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& u& G6 t5 h& T3 ^' _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; |; a2 C( |; `2 \  P$ r
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!!——
/ A4 _4 e+ [- q3 P2 M5 yA:Gaufrette
: e" B. |7 ^, c, P- T) u0 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ `% e# a; z/ S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 w3 s: F% |# y8 L' O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, Z  M; D# J, H1 h& l2 a/ d. z
8 O" o, H( p( N7 j& y0 \5 T) }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 H' i- K: z0 n7 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)
/ a+ d" ]8 t* {3 M* FA:Cilantro 胡荽叶 香菜
0 V1 A$ j* h% P7 E7 khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. A2 \1 q1 C# }! b& x6 t4 S& P

3 u' K8 q6 m, X8 [, Z: p0 ~- V60.Allspice is made from:$ n, q6 N% V9 h% j$ M
多香果,  多香果香料是什么
% h1 X& S! t1 n7 q9 Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 m- W! u0 f/ b0 o- e$ E' z. JA:A dried berry 干浆果. }. @/ K  r' T: L

; Q2 H0 {4 _- T0 x61.Which of the following are used to make a sachet d'épices?% u+ Y3 }  k, j: a+ I, h7 ^) O/ J
下列哪些是用来做香包德épices?
  \& d3 T3 y) X2 o: T! jhttp://www.sachetcatering.com/
; y% ^5 F7 ]) L* X$ p; X" NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' u7 i- Z. a+ Z8 p' u/ J  t2 X
* b0 ?- a) @& _: x8 t" v! m! N62.Which of the following condiments are not soy based?
8 I4 U- z+ L2 K1 i8 I, `/ k下列哪项不是酱油调味品的?5 z8 V0 R6 F! k6 b" h0 s
A:Wasabi 日本辣根
* U* W( R1 T0 D0 a* V# z4 M8 _/ u% t5 ~2 N( ]' i: [; y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 _3 r7 H- c) W4 L# f- a. I4 V& Z% I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:+ q  X6 |: i: d0 a6 R
A:Pasteurization  巴氏杀菌8 p( N7 {0 S* F; U% k+ H4 Z, l

6 n; d( N& G# Z$ R: M  F7 C64.Which of the following steps is not the correct procedure for whipping egg whites?2 G  y  Z' r# X5 g; {4 G
下列哪个步骤是不是正确的蛋清搅打程序?
2 h6 [! r) b( F$ \! WA:Allow to rest before use. 允许休息后方可使用。5 }1 `* N( e9 V9 w5 `7 u! w; r

  e5 [: X4 W8 y) ^6 g  }65.The weight of a large egg is between:一个大鸡蛋重量介于:
- q3 L  a, u3 m' iA:56g and 63g 56克和63克# f3 a. C/ ~2 W* D$ H) Y8 o
0 ^$ Z% i0 u1 h# T) J4 |
66.Evaporated milk is a concentrated milk that is produced by removing
0 K3 }# ]8 u% B, [, T5 [5 z  O7 H炼乳是一种浓缩牛奶 是去除什么做的% P1 Q( N2 w3 ~; B6 x; S0 B5 ^
A:60% of the water 60%的水
0 R3 E, P& ~- o( I4 N) [, I# v1 d( X2 |& ]; k7 y2 I6 ~& x3 i4 O4 {
67.A method of cooking that transfers heat through a liquid or gas is:! j0 o8 V1 M: D" z. L' h) C
一种烹饪方法,通过转移液体或气体是:
2 T3 [. a' T5 A7 @: sA:Convection 对流
% }( v3 Z! m( c% e" q
9 t: P( x  V3 }- O& D1 E68.The cooking of starches is known as  烹调的淀粉被称为. e) V/ J4 b5 |/ @1 {" g
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?. a! y6 G1 I* E
A:Braising 烤' G1 n9 \8 s- {0 ]

0 {! U" W8 e+ s% H! L, X! r70.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:  ]% i- {7 e9 h  F9 w
A: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4 d. N0 b# l3 c1 {: q) t
A:Fumet 原汁, o. E# ^4 K# f% u) J$ q

" q) v) h& L, @* v  L2 h% e72.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
$ n" n8 ]3 g" i8 G0 XA: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?
9 q" G" k" U5 a2 L; G0 A9 l下列哪一项不是用于制造高汤(低汤)的原则?  B5 f6 b% ]( }; t& P- l7 {! e" ^
A:Start the stock in hot water.开始在热水中操作5 x8 b, f% A8 z5 Y

0 J# x4 U3 g) ?3 Z74.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9 \5 U, D4 c& H6 }2 Y1 m  H
A:Remouillage 法语熬汤
: i4 b8 X3 V. Q0 d0 g/ Vhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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