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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。2 O1 {& U% V; i" U
! e( r8 z5 M/ d- }
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。
! C" W. n8 }/ b  [5 V: v+ T: W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+ l( c% [% J0 p# u9 h
1.Which of the following methods should be used to determine doneness in a New York steak?# n/ @5 x2 Y; T/ T) x- C% G1 r( u
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)
7 w7 s% U7 |/ l, |A: pressure touch. 压力触摸1 |: V" c  Q$ d  K& w5 q) _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 i- r. O% q" x9 S. a* o4 |  E
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
  a' X, n( D" R' ^9 }0 f, jA: acid  食用酸' `: `* e/ e+ d5 W, ^
3.Vegetables are major sources of which of the following nutrients?
, V; O3 i$ d  V8 {; X1 ^  i蔬菜中包含的主要营养有哪些
: y/ ^. T$ X- E2 LA:vitamins and minerals. 维生素和矿物质。
# f  [/ r) j8 k! t! w# ?" a, R4.Cauliflower is commonly served with- N0 x- z2 r' e3 X9 m8 S! E
花椰菜(菜花)最常见和那种酱汁搭配5 q  ]# ^; H, x4 c& }
A:Mornay sauce. 奶油蛋黄沙司
2 ^& O& t+ k8 K/ @: Y2 I4 q3 w! K5.Which combinations of products are found in pie dough?
1 D, V. X* m( {! `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 r9 @% M0 ?0 w5 d# s- h) {! U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: m# Y" N$ u' ~; [& y8 {
6The French term for mussels is 法国语青口(海红)叫什么' t; f9 l2 Q: V$ l8 s7 H
A:moules.法语青口,海红
' o% x8 I; R3 \( r! p5 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, F- P  V; N' z7 M/ l4 q) S
A:faintly fishy. 稍微有点似鱼味
0 e' b! C4 t+ {7 O' H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. M4 p/ x& `& l' J& v, T
A:2 days. 2天; R8 a, I. H' c5 d: Q! g
9.What are the principle ingredients in ratatouille? 4 Y4 f6 a. W: @; I. v6 E
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& J; [5 l0 W* T  o0 S- h" ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
  `5 o& r6 B& E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ Q1 m* g! f3 I$ @# h* m% x! F) C/ B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& e2 G. l4 Z4 v: N' V* ~A:cook food in quantities that will be used up within 20 to 30 minutes.8 \8 w, o& n' f8 E5 ?2 @
大批量烹煮食物要在20到30分钟内) d$ D7 T- t2 q
11.What person has the authority to issue a Health Permit?
$ \8 a: R* W2 [谁有资格颁发健康证(卫生证)。
& \0 s' e! v+ [5 w9 V! d; W+ XA:Medical Health Officer.
/ h$ `' M3 X6 S5 A4 [$ g医疗卫生官员。
# B2 i& m( M$ ^% |$ H; Y12.For what period of time is the health permit valid?) O- z. w4 Q# ~! p9 x
健康证的有效时间是多久?( |# h. Z, K) S! ~1 F* X
A:12 months.12个月
4 u5 h$ B( {- R( ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ T$ c: r- U0 W$ I! {在食物和饮料准备区,通风系统换气的标准时什么2 `* ]" q7 a0 _5 }& r4 f4 L
A:08 times each hour. 每小时8次2 |7 S- K  L3 g9 G" k- @0 Z
14。The minimum temperature for manual dishwashing in the wash sink is
# O4 m* u) n3 j: m* ]" \" S8 f+ T手工洗碗,洗碗池的水温最低多少度?3 v. w! @2 P' M+ D; q* g9 H' N# r
A:110 degrees F (43 degrees C). 43度
9 r- q; w* e) p" A4 [! D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 J" [6 }/ m; E/ }3 L3 a用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 J# a& ?5 F7 C* x- d; U% p8 `A:180 degrees F (82 degrees C).  82度5 ^4 n7 J6 d3 G) H- J. d
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ f  O3 p9 l. _1 [3 m+ i# o0 a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! E4 a: i8 P% z% ]A:en papillote.  法语自己理解1 K: _/ o3 h8 ^4 a  z0 g0 ^2 P
17。Wing or Club is considered a
/ J; h3 J. E% L! Z0 X: |8 E- ?翼和CLUB 被看做是一种...
; f2 S3 `7 G, }* [7 O  NA:Bone- In Cut     带骨切7 k2 ]4 `! G; i7 {
18。New York is considered a   纽约牛扒被看做是一种* i/ T0 C/ j1 o( r3 A; J
A:Boneless Cut     无骨切- r( O9 G; O0 V
19.In general, a court bouillon for freshwater fish will contain
  `: H; {" {0 w& q8 X1 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
% `( P& f- W7 W( A. v3 N8 l7 oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 v8 @1 W& W2 @和做海水鱼同样数量的调味料和香料  x' K; {# o4 C0 L. W
20.Anise is very similar in flavor and appearance to2 C* @6 ]/ U$ k4 s% u
八角和下面的那种原料有相同的味道
! q: H# `! F8 G. \3 S) RA:fennel  茴香
) _% [3 n7 ]+ z/ n$ O! g) ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' i& ]) P" H: G下面那种原料更像大葱且有平面的叶子
& ]- E; y. B! \+ U6 L# vA LEEKS  似蒜葱 (这边人叫京葱)
" o  W$ `7 u, c+ i% R1 D- }22.Which of the following cutting shapes refers to a small dice9 v. a3 U7 T% o3 b: m3 y: c
下面那种刀切形状指的是很小的粒(末)- u. o6 G0 a. v$ Q% G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# ~9 L3 ^' e% R6 }( N) c$ L23.Oil is added to the water for boiling pasta in order to
6 k, g9 |% t8 {0 @  [向煮沸的pasta (意大利空心粉 )中加油是为了
* r, n5 V& y! S$ u, Y7 g1 w$ c0 oA:prevent the pasta from sticking and to minimize foaming action.8 W* z, O9 ^# J, X
防止面条黏合并降低发泡。
; _2 P4 ]0 _5 W% t9 z9 f24.Which pasta dish features pine nuts and basil?( r  T& X9 h7 L* |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% I. l$ d( u1 ?# u$ m8 h: K3 VA:Pesto.一种绿色的意大利面酱 2 X' n" P% J7 {4 L
http://www.tianya.cn/techforum/content/96/563836.shtml- O( F9 T+ W5 A* N- V( E* R/ l

8 \3 p: C, V; S5 X6 d% j25.Which of the following is a spring vegetable similar to spinach?6 e) ^9 G6 S$ h4 `2 U8 a( b
下列哪项是一个春天的蔬菜类似于菠菜?
" i! V: G8 C8 E  e  O7 fA:Sorrel. 酢浆草。
" H2 \, L# a1 J2 E+ 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:0 T1 a* q& G. ?5 \8 X3 [& }
哪位厨师最早带来高水准浮夸的美食
  {, x1 Y- Z) i: v6 q2 l7 Z+ fAAntonin Carême 人名 安东尼·卡罗美, Q7 u; Q9 x# Q9 k8 R
7 ]9 {" P, _5 P. u$ U2 c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ N* z9 E- [6 P& G  W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 ?3 N% q6 X' R% a5 X: J9 V. r2 AA:Cast-iron stoves         壁炉+ y4 G+ o& P- z+ a# h
http://www.usstove.com/products.php?id=6
" c; p1 y, Z+ l' |8 f4 x- x8 E( u. o/ |* L; a5 @
28.The French term used to describe the roundsman, or swing cook, is:/ V, V7 M! n+ @
法国术语,用来描述roundsman,或摇摆厨师是:! k2 r# B3 Y5 a. `
A:Tournant   图尔南4 V# R5 f# U) E. Y2 S9 A- X2 g5 |1 h

  R2 m4 E2 A1 @; }, d5 y& M+ k  i2 m29.Another term for the wine steward is:
6 v" S: c# `3 W, ]" D& A葡萄酒侍酒师的另一个术语是:1 |0 }7 I4 Y' K# w' Y/ A: l( @# O/ _3 U
A: Sommelier 侍酒师
1 }1 @( Q$ @) v1 B- B: r" h$ W  e
) u, l1 \1 S+ ?4 l30.Molds, yeasts and fungi are examples of a:
7 l- `6 C# I* Q; g. y% B4 h) C霉菌,酵母菌和真菌是一个神马例子" D8 j' A) B3 K3 s6 @
A:Biological hazard 生物危害" j+ h4 P& J! L) @! E
; }2 I- `0 R9 j" k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; S8 o2 e% I* G( F' }& G( @/ }! J根据加拿大食品检验局,食品的危险温度区在多少之间:
; u9 m* q* m: \  b: h3 F: bA:40° and 140°F (4–60°C)     4-60度& I  c/ o$ z2 t4 p( b
, k7 Y& p& L4 ~: z- d4 u/ D, U) I
32.All bacteria need the following for survival:- s& }) H/ p6 b# }2 D
所有细菌生存需要以下哪些内容:# a; `* i  D) G8 c. R4 h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 P* V9 B/ }/ R; f/ [5 H& G
. b- A. m2 Y2 K0 [. @
33.Which of the following correctly represent critical control points in a HACCP system?
' {! o! `7 o9 z" G以下哪项正确表示了HACCP体系的关键控制点?. [, U! T; @/ F! Y7 W/ N' @  o; {8 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 S$ D" |4 d5 C7 H0 }- |$ r食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 A2 `0 g- c5 d  x
- j; d) P8 p# t% }) G
34.Which of the following is not an example of a carbohydrate?& w+ g7 \1 a. {% q2 s
下列哪一个不是碳水化合物的例子?% K- V3 r. r9 c4 [) ?
A:Essential nutrients 必需的营养物质) @) X0 O( E, Z/ q$ Q* v
! p8 a, [4 z; E: ^
35.The process by which a liquid fat is made solid is called:6 F$ Z9 V$ \( t
液体脂肪做成固体这个过程叫什么
$ R& \$ [- m6 d- {. iA:Hydrogenation  氢化9 ?& I& A" p# q5 J. b* `3 R- h, |  O
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36.Which of the following is not an example of a fat substitute?
2 e. i5 k! ~4 m$ s* w& R$ I* Q下列哪项不是脂肪替代品的一个例子
* Y: d! [: q+ oA:Acesulfame K  安赛蜜K表
  n3 c  T$ _5 U8 J$ F! C7 w- r
6 q* x7 r3 V0 C, F1 v+ v37.Health Canada requires that a product labelled "fat free" contain:
# d1 k6 I: ?0 V$ S/ P+ k加拿大卫生部要求的产品标有“不含脂肪“包括:$ U1 w; c- C0 Y4 x/ U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' a2 V1 [( F" ^( q2 D, D

$ H* K- N1 [# ^38.Which of the following is not a problem associated with converting recipes?
/ {% `/ N) f- M( L下列哪项是不相关联的转换配方问题?2 a3 T% J+ a4 ^/ r. k9 Y3 Q' i! x
A:Unit cost 单位成本
2 r; u' {+ l/ c
7 X9 D( K4 E6 m- t, X; \- H39.The condition or cost of an item as it is purchased from the supplier is called:9 m/ \" U, q" ^: n- T
从供应商采购的物品的品质或成本叫什么4 o4 b$ S3 u* C9 ?' y
A:As-purchased cost 购买的费用) A7 ?7 ]9 }( I, t

* z( W7 L) Z: Y, L6 N! {40.The amount of stock necessary to cover operating needs between deliveries is known as:  b3 Q( L9 a2 O" p0 R% |
在新货到来之前用于日常所求的必要库存量叫什么
! m& _" Y" |2 \/ ^- jA:Parstock 基本日常最低库存) P5 Y0 P' X& l/ |& C
( _( G7 ]- A5 W, [
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; a) _' O/ Z# A8 c下面那个缩写是用来表明正常库存流程?
' c+ N6 P& N( i9 P" _0 sA:FIFO=FIRST IN FIRST OUT 先进先出' l; Y% T( a: W$ W% l0 D3 \' k
1 q" V6 l) c" S  ?3 W) D, V
42.Which of the following knives is used to turn vegetables?4 _0 }+ t6 h  M+ d/ w
下面的那把刀是用来打开蔬菜吗?2 v! A$ g( a. K+ E2 d/ W
A:Bird's beak knife   鸟嘴刀0 u3 Y& ~2 f+ R8 G7 w: X! ~( _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
/ h! E; D6 Z' p1 V$ P即时读温度计最好用于那方面?
% d  F0 q) {' }0 h. A* NA:Checking the internal temperature of a roast 检查被考物品的内部温度
  J# f" z" W( o/ j+ V6 N2 P% j
, m# V  H3 l; \  q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' h1 M0 E5 b1 J) z+ ]; e8 z
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ U/ f' V0 h7 [( U
A:Cast iron 铸铁0 i4 Q: V. s' t4 p6 V2 \& t

+ y8 b$ w& X& a3 X" V" C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. Q2 L1 E; W% I: k7 c6 [
哪件装备下面有一个可移动的碗和一个S形叶片?$ `( ~0 w9 V% n* L6 m
A:Food processor 食品加工机
+ O. [( S0 F6 p. x% o. f! Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
( p; }6 d% ?/ o
# a. W* D$ G" ?0 H' M. V6 g; o6 g46.Which of the following is not a rule for knife safety?8 w; a/ Z" I) n: T/ [/ v
下列哪项不是用刀的安全规则?/ S" ^7 E, L' e+ ]' Q$ ]. h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; a' ~3 g& ]/ R8 R- b0 g

7 ]- n6 G2 k6 q% ?& C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( f  f: a! ^; q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' @# D  D" y1 p" S, e1 ]2 i
A:RondellES
& r% A$ y1 K0 ]8 Z4 C( s9 l: a% ?9 c5 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 D$ o# G+ Z6 C2 a" T( w; l
* n' P! N. b4 w: Q48.Which of the following is a diced cut used to garnish soups?  u- N/ f5 H: b: `
下列哪项是切成小方块用于汤的装饰?6 w$ V$ ?8 c; Z5 G  {+ z( \4 Z0 W
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: M3 L$ C: L% y% C7 X* P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 W# T  `5 v1 G9 u' R2 X$ P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!!——! e5 D/ M3 O0 N/ C! O1 C3 X
A:Gaufrette + h, m0 r# }' s+ X6 J' {* c8 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) K1 t: V: b! f. emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 K9 k0 U( W5 Q4 {$ d" b5 P6 YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 u; d% k. w1 y
" p/ W- T% e3 O; z3 o- P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; e4 g" K0 T: Y* o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)+ i- u! X. n' i2 D) i
A:Cilantro 胡荽叶 香菜
) N  O: P, V$ z5 b2 {+ O* Xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' R& g+ h8 y6 x* S9 T3 q6 }
4 G, q/ X9 o+ ]* k! H. g60.Allspice is made from:
& h* R7 E* c; B 多香果,  多香果香料是什么9 A- d+ M( e* d8 D: X$ Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 A- ?) y3 E2 w0 A6 J' I6 sA:A dried berry 干浆果  f' O7 f9 M% \. @8 G3 _
% e" n" O9 Y  I% S
61.Which of the following are used to make a sachet d'épices?
, j* d# c& L8 C2 B0 i# p' K下列哪些是用来做香包德épices?6 l7 r& O3 d2 W. b/ e/ {
http://www.sachetcatering.com/0 r) P4 C+ f% s2 e# L- X5 c- ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 x) I" R; k, f3 \  q0 y! U1 |5 j$ Y7 @' ?6 y0 {
62.Which of the following condiments are not soy based?
. _. E" {7 }+ n1 g& O; X下列哪项不是酱油调味品的?0 J) ?7 i# f$ D
A:Wasabi 日本辣根# {5 ?; V" l" ^5 c. h$ C
- T, f$ k/ T7 h  a8 q# I, P
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# V4 Z; a+ {% D1 @/ O
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:
' O% J! W, n  U% c& yA:Pasteurization  巴氏杀菌  c. g( A9 |" f. N
) b( z3 M) K, T* H# |
64.Which of the following steps is not the correct procedure for whipping egg whites?
& o  v& @! C, N1 P下列哪个步骤是不是正确的蛋清搅打程序?& H5 t" M' ~; l6 |& t, J8 S
A:Allow to rest before use. 允许休息后方可使用。2 d) u2 C3 c* n8 l, T/ I
& M9 r( G% ]4 z4 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 W6 T0 T3 J4 [* m# x$ d! i/ v
A:56g and 63g 56克和63克
' L- b+ Y6 w. X( q, S4 N9 p2 M( I% V+ J, P1 g/ y% V! Y  V1 o4 l
66.Evaporated milk is a concentrated milk that is produced by removing
; p; N; n& m+ @$ E1 ^* T8 O1 B6 `1 h1 c1 k炼乳是一种浓缩牛奶 是去除什么做的* I" v2 G$ a& B% d: d
A:60% of the water 60%的水
% J( {1 V: l; u8 a3 ~4 g2 ~- k* X
67.A method of cooking that transfers heat through a liquid or gas is:8 c8 u/ P% {$ f& h* u6 p( }
一种烹饪方法,通过转移液体或气体是:
$ [" Q4 ]' |; ~+ [A:Convection 对流
# G! a$ @8 p& n  S( j/ S& G1 d2 j
) f6 U7 B5 B& @7 n9 R: e68.The cooking of starches is known as  烹调的淀粉被称为" D# f# y& z/ \
A:Gelatinization 糊化
9 U4 s  P' h3 r* F6 h
% Z, |4 X- X+ b. M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 s4 X6 B8 g) f; N, i
A:Braising 烤% R  V2 N  J6 r& b' e/ Q, y9 \
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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:9 Z2 [( b2 a% V+ C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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/ i7 O* [5 d, Z71.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  P6 O. w3 v# ]0 V
A:Fumet 原汁# w6 S; y$ A- C4 I/ J$ j  J

1 K5 B* E7 J# x9 u# h72.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4 x9 J# {. R0 D) H3 M1 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 I; _7 B( E$ l. P6 V2 Z! ~# A

9 ], k  L2 ^+ @& f& ~73.Which of the following is a principle not used in stock making?  M. y# G# I8 o' q
下列哪一项不是用于制造高汤(低汤)的原则?/ B/ B2 c' o! H7 l
A:Start the stock in hot water.开始在热水中操作% u: n& z' Y9 V

, L; Z5 I0 ]7 n  {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( g  W5 F% w+ x  Q6 J
A:Remouillage 法语熬汤  W% J! t  |7 _3 Q
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