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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。% u" V* K+ U7 u

+ f7 k, D( S+ G/ p" ~  W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。6 ?. n1 d1 }' B$ y6 L
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
# A& @" Y5 h8 K1.Which of the following methods should be used to determine doneness in a New York steak?5 Y6 r% k5 S/ u8 O
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)
. o6 ]4 s$ `( Y' R! I/ WA: pressure touch. 压力触摸
9 i$ o1 E* \$ Q& |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( j# r% d" w, f1 S
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+ g! \7 o2 w& D0 N/ E7 G
A: acid  食用酸
! ]3 }3 L7 @) f# E; z3.Vegetables are major sources of which of the following nutrients?
  {* c; J( q# s& y  e$ d! ]蔬菜中包含的主要营养有哪些4 L* y: g1 Z; i$ n
A:vitamins and minerals. 维生素和矿物质。
0 i" n" K1 E- N1 s6 }; U9 G4.Cauliflower is commonly served with8 {% b5 L7 i8 d+ [- V
花椰菜(菜花)最常见和那种酱汁搭配
8 h0 I% X# u7 K8 V; R. W3 Y' q* hA:Mornay sauce. 奶油蛋黄沙司$ H+ I& N+ y" ^7 D
5.Which combinations of products are found in pie dough?  c6 X+ ^1 \! Z/ c% u2 X1 I2 R. I
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( b: t* Z6 P. p" W: h2 tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* q" {2 h; l: H# P, f8 ?6The French term for mussels is 法国语青口(海红)叫什么1 B+ Y5 Y# ~% i% E7 ~; X3 e
A:moules.法语青口,海红
" k3 y: Q, b% {1 _, ^( t& U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( M3 _8 T0 X8 ^: ?
A:faintly fishy. 稍微有点似鱼味
( g) O0 y5 x5 L/ r7 f3 P2 F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% e$ `# h8 b0 G* ^2 j
A:2 days. 2天/ d# D# j, K  [6 I& t
9.What are the principle ingredients in ratatouille?
8 E  Y- E6 h; M; _" Q7 v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). a. e) T/ C7 Y! ^8 h
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 V4 K+ }; y1 M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 {5 q0 b) x6 b5 S4 Z- s! Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' D6 e: O2 o# l6 I
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ w$ V7 H' `. ?0 W大批量烹煮食物要在20到30分钟内
& u; S" j5 _! h9 `- |  d5 g11.What person has the authority to issue a Health Permit?$ x- i: m4 T2 Y1 j) Z5 |6 H
谁有资格颁发健康证(卫生证)。
* t* m) l+ v8 J; y6 d' l* r; f/ a  DA:Medical Health Officer.
2 c% j" O: H0 Z0 i  o- s( V医疗卫生官员。, |8 A+ n2 A- |( H. \1 R/ T
12.For what period of time is the health permit valid?
% B( d2 [  U4 H: D健康证的有效时间是多久?8 I( D- m" Z1 _; U
A:12 months.12个月
2 x/ z4 S" z; c* ^4 f13.In the area where food and drink is prepared, the ventilation system must be able to change the air: j; F  a- y' w# z
在食物和饮料准备区,通风系统换气的标准时什么5 R: e3 _. n0 G5 Q. e
A:08 times each hour. 每小时8次" S- n- O( `4 {/ g( Q
14。The minimum temperature for manual dishwashing in the wash sink is
3 y! N5 J! U7 Q( s* j$ N! E手工洗碗,洗碗池的水温最低多少度?) C1 `) @6 K3 p! b7 ?# g# B+ E
A:110 degrees F (43 degrees C). 43度
. R1 ?8 c! I4 V) o/ I" f15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ @% t) b, |( T$ H. d8 ^9 [$ k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 D0 ~8 b% n. [. \$ p! l$ V
A:180 degrees F (82 degrees C).  82度
  `4 G( B9 D+ ]0 E3 D) h" V' c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 k% h- p" p% X6 p, S; Z5 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& D. y2 K3 I- H6 D/ [: a1 o! i
A:en papillote.  法语自己理解
) U6 ^# \; _; Z. L17。Wing or Club is considered a
* S% n9 D  i/ h9 b, \. p翼和CLUB 被看做是一种...
1 a( [7 C6 \0 q) l, a7 Z( R$ SA:Bone- In Cut     带骨切
3 W+ p; \6 L+ ]  U18。New York is considered a   纽约牛扒被看做是一种. ~# c" }' y5 R2 @- [
A:Boneless Cut     无骨切
( k) n4 G( Y' i5 _- F  N( {7 \& j19.In general, a court bouillon for freshwater fish will contain
  N" B6 p$ }. }4 c7 Q) ]; j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
: Y1 o2 q* i+ X# [( W' }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ G4 }9 N, [- o: R( X) p
和做海水鱼同样数量的调味料和香料
2 w1 F7 o, u0 V& Y4 d1 _20.Anise is very similar in flavor and appearance to
' x$ _- S9 x1 K4 l0 A$ t八角和下面的那种原料有相同的味道
& N, [* n3 A% W9 h" {& a2 ~$ w9 KA:fennel  茴香
. _7 o& J2 F+ U! M! x6 F9 s0 d21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 G3 P+ |2 v4 F: o( N# u2 d/ l下面那种原料更像大葱且有平面的叶子2 R. @$ x& k- ?5 u1 X( J
A LEEKS  似蒜葱 (这边人叫京葱)8 g' H  u8 d/ i( v
22.Which of the following cutting shapes refers to a small dice
* P1 B9 F2 o! \3 M; g/ z下面那种刀切形状指的是很小的粒(末)# n* A5 D) \& t0 a& i9 z. }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 [; }; d. y& A& w
23.Oil is added to the water for boiling pasta in order to* b+ @# Z2 b1 o- _& l
向煮沸的pasta (意大利空心粉 )中加油是为了
2 t7 R6 C% ~! D+ E- aA:prevent the pasta from sticking and to minimize foaming action.
$ j9 S9 R+ n) f8 J防止面条黏合并降低发泡。6 P: `; {1 W" X4 z' A8 R8 l' a
24.Which pasta dish features pine nuts and basil?
; w! h. ^1 `7 M- l$ }% Q下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. I, S3 v& d( m/ P+ ^4 @7 u  TA:Pesto.一种绿色的意大利面酱
1 i) r1 P- T) B! Fhttp://www.tianya.cn/techforum/content/96/563836.shtml6 W1 p) o! C$ e9 |

; G& g' {2 q: I9 t3 k% j6 s25.Which of the following is a spring vegetable similar to spinach?
' R/ ~' p& ?9 s* P0 P/ @/ w: e+ x下列哪项是一个春天的蔬菜类似于菠菜?
9 u0 W! ]( L6 o: eA:Sorrel. 酢浆草。4 X7 [& S9 E0 Q5 r# a# t
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?
鲜花(33) 鸡蛋(0)
 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:) @1 r/ C# a' M- a5 k/ |
哪位厨师最早带来高水准浮夸的美食
7 t* F( w" m3 A5 OAAntonin Carême 人名 安东尼·卡罗美
+ W8 I; O) E# [: u
' C3 _- i1 M5 ~& k. d: _/ j! Q2 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Q& @9 u" f- V) `+ s9 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( B+ N* L% t% \; c7 ], t3 NA:Cast-iron stoves         壁炉
7 c( E, D0 k9 C' H3 k7 Yhttp://www.usstove.com/products.php?id=60 }9 d$ _4 e& `1 r
2 I2 f) T- d5 u( `( S9 w) O
28.The French term used to describe the roundsman, or swing cook, is:
0 l! \6 f+ l7 D+ c: b法国术语,用来描述roundsman,或摇摆厨师是:
2 I0 d* k- R& o' E! A! {A:Tournant   图尔南
7 Z5 J; C+ O3 ^( _  x' F6 s7 H, e, J7 w/ N, s& w* g$ i
29.Another term for the wine steward is:  q; d) H' P6 N- @8 O. o1 D
葡萄酒侍酒师的另一个术语是:
" e: W2 [6 S" b' P% G. ]1 z3 g# V- |: lA: Sommelier 侍酒师" B  X, H* O7 l2 ^# z  t$ F! R
" T5 S1 x4 B' }# b
30.Molds, yeasts and fungi are examples of a:
3 |- ?, B3 ~: d6 M霉菌,酵母菌和真菌是一个神马例子
6 b9 {6 M- ]/ A( \A:Biological hazard 生物危害" `; ?9 o; e# ~) ]) |

6 `+ ]2 G& }& h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 _, r# Q+ H. l0 u. e
根据加拿大食品检验局,食品的危险温度区在多少之间:8 l4 s5 ~5 f4 N6 G" a' P
A:40° and 140°F (4–60°C)     4-60度
6 ]( H5 k- q* j6 Q# u2 T% W2 E3 q; |/ k/ g; u& F# a- A. _
32.All bacteria need the following for survival:, c1 B9 V$ O& d: B+ N
所有细菌生存需要以下哪些内容:+ Y3 p2 X! H; w. c* x  n. s" H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: s6 g2 W0 |$ j, h& }& F" [
, ]; v, y$ `+ ]1 m' ~2 d
33.Which of the following correctly represent critical control points in a HACCP system?4 y3 Z2 L5 n5 h6 W, E1 V
以下哪项正确表示了HACCP体系的关键控制点?
# y% G; M+ `" ]2 r* ]! PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 k1 C! D" q! `, u' t) L, G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& j: a7 [8 @/ r1 I. e* S- ?4 Q- o7 M6 P( H
34.Which of the following is not an example of a carbohydrate?
4 C7 }3 ~) v: g4 q下列哪一个不是碳水化合物的例子?
( c6 E& l4 _4 k/ AA:Essential nutrients 必需的营养物质
6 h3 x  t* s9 D/ }4 B/ \  B1 N0 l
! l0 n9 c, @2 Y( q35.The process by which a liquid fat is made solid is called:) c& y  I5 G  Y  y: i
液体脂肪做成固体这个过程叫什么
9 {  k) E; t( ~' jA:Hydrogenation  氢化
. n4 f0 l+ n$ a+ p  m9 L# R0 i" ~5 G1 B- N
36.Which of the following is not an example of a fat substitute?$ h5 ]. e/ s/ _
下列哪项不是脂肪替代品的一个例子- d) C/ V, Q" K3 \3 h$ F. v; K2 S) w5 G
A:Acesulfame K  安赛蜜K表6 W6 Q' |6 |: C" Y0 h# t0 q0 Q
$ k! Z6 g! `3 \; f  I
37.Health Canada requires that a product labelled "fat free" contain:
; j  T7 m! S, a! w8 H* P6 T( I- s+ `加拿大卫生部要求的产品标有“不含脂肪“包括:
8 x  @3 n1 j, L! zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- N4 w* D; l! w
' h/ ~6 p' x% r! I
38.Which of the following is not a problem associated with converting recipes?: h' c! D9 J& J& U' Y1 m: {$ J* S
下列哪项是不相关联的转换配方问题?8 j. I! k/ H  |4 _: }
A:Unit cost 单位成本$ J2 d& s6 x3 u8 c
6 r4 V2 O& o5 q# C
39.The condition or cost of an item as it is purchased from the supplier is called:1 E8 j$ j/ Z# S& z7 h6 K- u( e
从供应商采购的物品的品质或成本叫什么; c8 @5 F' d/ W+ `, i" H; Z! O& d
A:As-purchased cost 购买的费用# P! T3 |0 C; p& l. h! N# A  r$ V
% q) l0 A0 s7 y: [  {
40.The amount of stock necessary to cover operating needs between deliveries is known as:2 D4 z# t6 Q# S) I% s) f2 h
在新货到来之前用于日常所求的必要库存量叫什么
6 }% E8 }  n- x8 i( T' |A:Parstock 基本日常最低库存) n* @4 Q' ^9 H. \/ X4 D

. M- q' ?5 l) I" C" H2 P5 R/ ?8 q/ x41.Which of the following abbreviations is used to describe the proper rotation of stock?  l6 a  ?: d9 L# _
下面那个缩写是用来表明正常库存流程?3 _  ?* I- @, X1 [, |  S" \# q
A:FIFO=FIRST IN FIRST OUT 先进先出
2 u1 x6 Z% O$ ~7 G3 P$ i- e; N# y& ^/ [/ O- p- Y) ^5 Z. `  I% ~4 V
42.Which of the following knives is used to turn vegetables?
0 w& i' B0 q5 ^4 p! E6 ]# t下面的那把刀是用来打开蔬菜吗?
# F1 p% s+ I% g2 U3 {" qA:Bird's beak knife   鸟嘴刀5 R0 W  Q' |5 ~! r# ^- V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 t9 W1 j# [; l% @9 c7 g8 n

" o1 q9 n  B# u, f$ {/ z2 C; w2 U  Z43.What is an instant-read thermometer best used for?
; l1 j. K/ A  c" Z; t8 G! n即时读温度计最好用于那方面?
$ T+ m3 o/ I6 ]1 S/ u0 V' PA:Checking the internal temperature of a roast 检查被考物品的内部温度# O$ n  {) ^% }7 k6 E5 D! I$ A! U
7 j: c" M0 M; E! J; l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 g+ H3 i2 l: |
下列哪些金属材料受热均匀,通常用在铁板而且非常重) j5 E7 `8 K  X+ v+ K& J+ P6 R
A:Cast iron 铸铁
1 A4 p; w0 t& z% u# X( C: m2 Q3 u# j0 I% `' q5 H
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ Y; ?8 Y: T' y: g& f
哪件装备下面有一个可移动的碗和一个S形叶片?
! f' g- w+ a! \( B( yA:Food processor 食品加工机; T$ |, Z0 q  j4 x1 z$ \6 o- c
http://www.google.com.hk/search? ... iw=1263&bih=572
! H" _, R* s1 ~  g3 @5 ~
8 I& j  ]4 M+ ^46.Which of the following is not a rule for knife safety?' y9 Z* G  W% u( p+ ~6 {! b
下列哪项不是用刀的安全规则?
4 ?" A5 `- [4 [% M; K3 `6 n( IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& x+ ^3 H" X. L/ k& A. W5 `5 b' H+ W% N1 d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( ~! h) `4 R0 K4 t% p4 Z: G( s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 |1 t6 b8 V" t4 c; h3 UA:RondellES ) c; ]% F4 t1 W( |" R2 T, I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" g5 M4 X" Z6 }48.Which of the following is a diced cut used to garnish soups?; k5 Y; b) k5 R" t
下列哪项是切成小方块用于汤的装饰?
1 W0 }2 C1 c9 I# Z7 ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! k. \. ^9 i0 j, l- S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, Y: h0 N. A$ q4 V* [! U0 d
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——/ I: h( E% x% R5 ~
A:Gaufrette 3 g. C, P8 T8 j/ x8 B- x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 h7 j  N. o5 u0 _) Q) emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. \1 I4 Q  T. c% F, p8 s( Y4 Q5 I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. L" k' w* {+ V6 U$ _
/ p! O+ y) K: p8 f! \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 I! x, V8 f' c, g
下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香)
3 g4 @* S0 ?, s2 ]) j. SA:Cilantro 胡荽叶 香菜" _0 k5 J" [9 G9 F$ \) d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 W) f! n' L9 R3 j6 \60.Allspice is made from:
. \& p+ W# h0 i# Z) k( k, | 多香果,  多香果香料是什么
0 b6 ?* c' R3 Z2 }0 _) a0 i6 |: H! Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* |0 w+ w7 h6 i9 ]1 @. CA:A dried berry 干浆果
8 r+ r( I) h* V; J: @! P! Z0 f# ~
61.Which of the following are used to make a sachet d'épices?/ f- f: l5 t& z: b1 k: P7 S8 }
下列哪些是用来做香包德épices?
: {. E0 T+ ]- }& Ohttp://www.sachetcatering.com/* R6 l  X" i" |# P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 A* s" q0 D2 b4 V7 B8 A; ~) d$ M- i+ \9 n, n% v
62.Which of the following condiments are not soy based?. r$ }" a9 ~" a
下列哪项不是酱油调味品的?
0 [( ^+ |" u5 y8 n+ {/ FA:Wasabi 日本辣根# f+ c. L2 P" S

% `1 Y6 y6 @4 Y6 P9 X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: q! V" R( l- n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:' R$ O6 z+ |" p, d% [
A:Pasteurization  巴氏杀菌& e3 }1 @0 j' o& l3 u* C4 i

' w3 ^, F) A! P! a. K64.Which of the following steps is not the correct procedure for whipping egg whites?
- y; b9 W' `- a. b" g下列哪个步骤是不是正确的蛋清搅打程序?
3 O- |1 o9 h" E4 iA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
, [! ^( _# j+ u& B) m  w: E8 iA:56g and 63g 56克和63克
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3 ]+ T: v- t! o66.Evaporated milk is a concentrated milk that is produced by removing: P0 f( W1 T' ?+ l
炼乳是一种浓缩牛奶 是去除什么做的: d8 R  O6 Y" Z( X; w3 K0 q- n' ~0 l
A:60% of the water 60%的水6 l& [$ K) B$ o4 z: i4 W  p" p& S2 @

( M$ w& C8 X2 K3 Z' ?6 v3 h, q67.A method of cooking that transfers heat through a liquid or gas is:
  L7 ?( P/ u, F一种烹饪方法,通过转移液体或气体是:
. C' n* U: q! b1 a  jA:Convection 对流. N' r" K$ ]6 r4 w& L/ t/ j
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68.The cooking of starches is known as  烹调的淀粉被称为
6 q" ~3 J+ H6 q! ~A:Gelatinization 糊化4 f8 R3 h: h5 j

( D- k/ y* Y; q8 j$ c. x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; s- r" k( v8 ^  T: d1 r/ l8 L8 |5 e0 c/ a
A:Braising 烤/ J! V* O3 @# Q( x
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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 c1 l8 i3 |" \6 U/ M; e8 iA: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* T* [$ z& d$ C- X; K
A:Fumet 原汁
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! S& `. D3 o. I3 }" Y  [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& {" ?# D7 y- c0 i& u: _- h
A: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?
6 B* `5 h7 r: Z4 e  Z( o& A+ J( e6 I. F下列哪一项不是用于制造高汤(低汤)的原则?
2 r6 l! I. M6 ?A:Start the stock in hot water.开始在热水中操作; p$ Z. M' G8 {& _5 I+ J/ a8 t
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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
% |+ F- }3 v+ L- pA:Remouillage 法语熬汤
8 v. D: I# y+ D8 Khttp://www.haibao.cn/blog/post/176242.htm
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