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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。# p% G% C: y6 q) C1 d7 U6 `
1 w8 \% f5 ^$ \) @5 O3 W3 R
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。
- I4 p. M0 t* `. @7 \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
理袁律师事务所
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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/ J+ U5 n2 h1 D# C
1.Which of the following methods should be used to determine doneness in a New York steak?
5 u6 b6 Q+ A! d+ b( j! A$ U! b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): V$ g  G' a% d' J- t3 K( m  s
A: pressure touch. 压力触摸
6 S. j3 W- s8 a* V/ [2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- x' b5 t% w9 {7 I4 x3 N- p
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 X' W) ~* @4 T4 D; ~  xA: acid  食用酸  Q  J# o# ^: h( p3 ?' \
3.Vegetables are major sources of which of the following nutrients?% n! U; Q( S$ b3 ]
蔬菜中包含的主要营养有哪些
+ H6 D5 L" f8 |, G! L4 `A:vitamins and minerals. 维生素和矿物质。
7 I/ Q" u& N: w6 z$ }- d4.Cauliflower is commonly served with
5 [- M  F5 V3 C: E, S1 i花椰菜(菜花)最常见和那种酱汁搭配
: |3 J2 A! m6 s. Z: A. i4 z* \A:Mornay sauce. 奶油蛋黄沙司$ h. A/ z" K# O+ M4 H
5.Which combinations of products are found in pie dough?
7 |. A. {, Q# }( o' r4 l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 z9 K' v; W: _+ [2 u) Y* ?A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, M, V# p, l7 N- G. V4 I3 t
6The French term for mussels is 法国语青口(海红)叫什么7 A. h( L+ V: u5 T
A:moules.法语青口,海红! C( q' X, [; K1 E% A* R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 J  |$ F+ c3 l* h- [) E$ TA:faintly fishy. 稍微有点似鱼味
5 u+ k7 S! s9 v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ W. v5 N4 t* p: v3 N
A:2 days. 2天- D1 C: g5 D. E9 O1 M! M
9.What are the principle ingredients in ratatouille?
/ b6 s. v1 a2 P5 w% g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# Q: G' J# m* n' R3 [9 t4 }A:Zucchini, eggplant, green peppers, onions and tomatoes# C( c0 Z0 a4 g. h  i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 m7 ~6 z4 E: w3 r1 q) T+ f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) D* X, Y2 L# R8 M0 R5 z& @" p! m
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 r  b, q9 z, _  w" m7 v  d; N大批量烹煮食物要在20到30分钟内% ^# p+ S% Z+ C- V/ v8 m- R' [
11.What person has the authority to issue a Health Permit?
& K' k; s8 q" m谁有资格颁发健康证(卫生证)。0 H- ~# B3 `% {# C. m
A:Medical Health Officer.
& y% O! o! }& g) D+ I" F医疗卫生官员。
% j6 A% K/ P9 ^- R9 x7 i  w& S12.For what period of time is the health permit valid?
) x3 C5 `3 ^1 O# Q- W* X健康证的有效时间是多久?2 }' i4 V7 ^7 O8 x1 Z- Z# U5 D8 M
A:12 months.12个月: ~9 ~) h: D7 m# M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  Q! U; p- N8 X+ v
在食物和饮料准备区,通风系统换气的标准时什么2 _9 }. P) f( ~' b
A:08 times each hour. 每小时8次
: Z* x& Z8 G7 A! [! R0 n( @- L14。The minimum temperature for manual dishwashing in the wash sink is  c0 f% ?7 P# C6 q' `
手工洗碗,洗碗池的水温最低多少度?; e2 e2 k! r8 k8 ^" E: X
A:110 degrees F (43 degrees C). 43度3 v- B4 _" N7 g' ?1 j7 n+ E! Z5 H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- {4 W, b5 [7 ~3 z1 S) `$ n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  y& N0 `$ l2 f. Z
A:180 degrees F (82 degrees C).  82度: Z( v7 C# _+ `8 V0 s) X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 o& s& H( k5 D: I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: m: G% r- @) y( k& g: ?A:en papillote.  法语自己理解
4 D0 o3 Q; U: J# M! l17。Wing or Club is considered a
4 g: n' Q; F  o! Q& _翼和CLUB 被看做是一种...
/ T' D" d; h- ^. mA:Bone- In Cut     带骨切, n0 ?* K( r5 j% r: C
18。New York is considered a   纽约牛扒被看做是一种1 x. v# H5 Y3 I+ t5 U( c/ X/ b+ A
A:Boneless Cut     无骨切( [! O0 S9 c9 e% ?# ^/ I
19.In general, a court bouillon for freshwater fish will contain
8 n  S$ R, d6 N) v! T6 w5 n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
* ^. ?( @) B' d) n/ I# |  pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 l+ [: @; _: Z- w( ~* Y& ?# x. f和做海水鱼同样数量的调味料和香料
- L& y, u& q8 s0 M20.Anise is very similar in flavor and appearance to/ S. B" h4 r( ]; T; L# A
八角和下面的那种原料有相同的味道3 `+ S, @& L6 y
A:fennel  茴香7 G0 _8 r1 x, }% e; l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ j6 D, M! }0 `/ ^# V) e
下面那种原料更像大葱且有平面的叶子! H4 V- r$ p# ^, K/ K5 Y2 W" H
A LEEKS  似蒜葱 (这边人叫京葱)
( d( n8 W( a4 a22.Which of the following cutting shapes refers to a small dice/ q, r( T. `0 n5 P
下面那种刀切形状指的是很小的粒(末)
3 t& z! f/ u9 }: XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 p6 G" V6 z/ R- R9 {
23.Oil is added to the water for boiling pasta in order to" |# z6 z% B" n7 \9 O0 N3 _1 d
向煮沸的pasta (意大利空心粉 )中加油是为了1 Z8 e/ r( Z4 o+ o4 ~! p
A:prevent the pasta from sticking and to minimize foaming action.
& L+ ?2 z! m, g& f防止面条黏合并降低发泡。
& Z3 p$ b0 s* N/ z' U8 b; A3 o) w24.Which pasta dish features pine nuts and basil?( `3 k- k1 C2 V6 [# r5 o& s5 t; s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ P6 V/ d4 x, q' K+ h8 A" Z; S" P
A:Pesto.一种绿色的意大利面酱
3 m) w% T8 ~. M7 `http://www.tianya.cn/techforum/content/96/563836.shtml
% C9 B3 U% @# Y1 a2 w* E0 Z6 ?7 h4 ~: S0 Q
25.Which of the following is a spring vegetable similar to spinach?
3 L; M1 Q2 Z4 s% s( }4 l下列哪项是一个春天的蔬菜类似于菠菜?1 a" p( f0 N" F- M) O* }& P6 [7 M
A:Sorrel. 酢浆草。
/ y9 X* L& O4 X  g+ T- C4 dhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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
大型搬家
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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:  F6 e2 k6 |# |3 P0 s% D$ D
哪位厨师最早带来高水准浮夸的美食7 C( L0 {  d' D0 [
AAntonin Carême 人名 安东尼·卡罗美- l( [0 B6 X( \) ?' M" [* E0 U) |! r
. Z5 J" w  Z4 I8 q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 j. I4 Y$ {3 w5 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 X4 r' r8 H& Z% cA:Cast-iron stoves         壁炉
; T, P( c' i$ R2 h4 s) Whttp://www.usstove.com/products.php?id=6% L2 P- L0 u3 P+ G
5 T3 W7 R  ^+ \' _0 a4 F. `; e3 D
28.The French term used to describe the roundsman, or swing cook, is:
+ {5 D, x: O6 M% a9 Q法国术语,用来描述roundsman,或摇摆厨师是:+ N  Q7 _# z# S+ ^$ h9 I
A:Tournant   图尔南7 U2 D* w" w+ G0 A' z. r8 E
' q9 n6 D( a8 ^+ t" m
29.Another term for the wine steward is:# p, U/ B0 x9 M# ]: s
葡萄酒侍酒师的另一个术语是:
; Z3 u4 \' D6 }  H$ a6 P0 L- DA: Sommelier 侍酒师6 c: L- {2 P. e- ]  S
1 O5 x7 y& j( g3 E: h, S2 l
30.Molds, yeasts and fungi are examples of a:9 X# ?1 c% p7 I4 ^
霉菌,酵母菌和真菌是一个神马例子8 X- e( X3 [* [1 \- d" c
A:Biological hazard 生物危害' f5 b9 n# e3 w. t
: T9 P4 x( M: ]: ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- v* P7 r" a! }) S0 j. \2 I
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 S+ V& a& J' G1 J% WA:40° and 140°F (4–60°C)     4-60度
! B% }7 O0 @3 q  r8 C- ~5 G3 c! @! {! [$ X1 J5 {; {
32.All bacteria need the following for survival:
! y" z" U/ y1 T9 P# Z5 Y6 R: w- a所有细菌生存需要以下哪些内容:+ r5 ]% |' R& e/ \: s4 q* w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: e8 [/ X! h, H0 |! c
3 f& o: ?3 q5 E7 d& L2 G33.Which of the following correctly represent critical control points in a HACCP system?- Z7 R. k0 @2 k: K3 G
以下哪项正确表示了HACCP体系的关键控制点?  g4 L+ i5 v: n. ^. h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - k: E. }/ t4 {3 C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 t" w" J4 q! `8 E& G& Y3 S
4 |6 h% e2 s! }9 i! y34.Which of the following is not an example of a carbohydrate?, |3 B9 I' @8 L
下列哪一个不是碳水化合物的例子?# \0 j0 o2 r( e& o. W7 Y6 [
A:Essential nutrients 必需的营养物质( k& u* s+ q8 u, X, c4 d" r
8 X' B3 `. l0 P. D
35.The process by which a liquid fat is made solid is called:
- l7 ~% L* s) x液体脂肪做成固体这个过程叫什么
$ j! B+ O( C2 D5 V( W: ]0 x0 SA:Hydrogenation  氢化
5 X% R- V' d  k4 `6 k% Q- `/ g1 O: S' ^! B2 Q& n% E
36.Which of the following is not an example of a fat substitute?
# y* c/ b+ {* e! a( c+ Q下列哪项不是脂肪替代品的一个例子
! [: ?" L4 y$ T1 I1 H, \A:Acesulfame K  安赛蜜K表
+ L- @7 q* k; y0 q* o/ c" L9 A/ U3 C1 k- D* o
37.Health Canada requires that a product labelled "fat free" contain:
$ f4 C( o: h; p' O, A加拿大卫生部要求的产品标有“不含脂肪“包括:0 _/ |3 C$ c( V5 n+ h+ O0 L6 [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 ~& e- _) K. V4 C
" \# Z" ]# Y# J& Z
38.Which of the following is not a problem associated with converting recipes?
3 [# Z! [( m* `) R: T. \下列哪项是不相关联的转换配方问题?) W$ f- f9 V7 F1 }+ {( m* h2 W/ z
A:Unit cost 单位成本
9 O4 i5 X* {' V+ i
9 d% c. Q% w- s: t+ K7 l+ x39.The condition or cost of an item as it is purchased from the supplier is called:2 E+ R! s+ ]& s- e; E
从供应商采购的物品的品质或成本叫什么* w* b  s0 X* S, Q0 P- B1 p
A:As-purchased cost 购买的费用
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5 M/ W; ~9 ~, n: F40.The amount of stock necessary to cover operating needs between deliveries is known as:0 ~0 |! o" b/ W: H# T
在新货到来之前用于日常所求的必要库存量叫什么
, v1 r% s: L( L7 }" d: ]" _7 h+ g! eA:Parstock 基本日常最低库存! J; `4 F) r. o  n9 L  u; P, p
( v& U0 D( C* t* a6 T' a
41.Which of the following abbreviations is used to describe the proper rotation of stock?0 O+ G* h% {- y+ V4 k6 t/ ~0 o
下面那个缩写是用来表明正常库存流程?
1 f; f0 S# f, g5 M$ P0 M3 D/ yA:FIFO=FIRST IN FIRST OUT 先进先出8 q1 i/ Z4 I& [/ p) ?. ?! ~

: K* O9 O; }: V" L* V42.Which of the following knives is used to turn vegetables?) x( b. J3 n8 J
下面的那把刀是用来打开蔬菜吗?
& o/ Z4 R# P! @. V: N; A0 X2 w6 oA:Bird's beak knife   鸟嘴刀
- s& q/ ~% F( Z+ n& c3 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
  N' q- c5 L/ G6 O# r3 `  G即时读温度计最好用于那方面?
2 k0 V) C; e8 I! A5 ?- WA:Checking the internal temperature of a roast 检查被考物品的内部温度! A+ ~) x6 z! y
/ m, ^2 t' v: V8 V$ |+ y$ z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: t" X: [% H0 r' z: U下列哪些金属材料受热均匀,通常用在铁板而且非常重
: ?  `8 t6 {' P- e7 J: G* ?A:Cast iron 铸铁* _6 {* H# I8 O2 O5 g
; ]/ E/ r; |. a) G2 }- l. f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ k* C: v# t* C. C5 ~& T哪件装备下面有一个可移动的碗和一个S形叶片?- J/ r  Q- j" c9 w0 x( U
A:Food processor 食品加工机
# [6 i( n8 F) p+ Hhttp://www.google.com.hk/search? ... iw=1263&bih=572+ e& T, ~9 s, U& z( ^2 b  m

0 P" b2 s" v8 E. L; m46.Which of the following is not a rule for knife safety?8 a3 C) J& o% s7 D$ R2 S
下列哪项不是用刀的安全规则?
7 G7 P$ L/ Z( D1 Z9 d$ NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 X3 M, C8 s+ p! [, R6 Q9 h- ?9 ?3 G3 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! K5 c! t# J, i! k; B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- G8 m: L! [7 o* V$ K+ s
A:RondellES / g, f- t' P- R3 Q6 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# E1 E+ Q/ ~0 k1 w, J
, a) `& n* g2 G5 T/ D" r6 A
48.Which of the following is a diced cut used to garnish soups?' z1 L/ {% I2 A) V! E1 u
下列哪项是切成小方块用于汤的装饰?" e1 i% K  Y+ ?0 t; w+ @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% P4 {# t5 Z' i$ b8 ?& o& V1 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) M6 |  E# b5 C* m. c( V' J
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!!——! D9 n* `" c- s$ v) h* [
A:Gaufrette 0 M, J" j3 g- Z- d" a2 T) Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 B  O. k3 N8 P2 j) Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; H, p# O; \$ C) C/ W  U: Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. A# L% k. l  o% h, P1 G/ y7 z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), T9 T$ b. X* p8 V# e) D+ |- `' E
A:Cilantro 胡荽叶 香菜4 f# Q( G1 _! Z& R! G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 \& R1 I# J. J7 W
2 f: I/ \- ~1 I/ z1 g60.Allspice is made from:
: k& H* S! a) u1 q6 l/ t/ ` 多香果,  多香果香料是什么1 s2 M5 n9 ~5 t9 v$ [+ ?
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% C) J( ?5 B4 D6 G8 _3 ^" Y# e! W$ ZA:A dried berry 干浆果2 K  }# ?( j0 Z; I% G( N, p' u7 Q! X
; N+ i4 }/ r. ^
61.Which of the following are used to make a sachet d'épices?
4 Q  T; i/ d! y: i+ N( h9 `下列哪些是用来做香包德épices?; @- n' B4 X3 F2 r
http://www.sachetcatering.com/7 Y0 W1 l2 f* j  C3 E! A* \# Q! d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) S. N  q9 w# ~' E- F

2 f) Q; X/ ~! n+ n5 Z3 e62.Which of the following condiments are not soy based?7 m# |* o- r# I% Z
下列哪项不是酱油调味品的?* T! S/ T# D" H2 ?0 r% I* _  s+ O/ H
A:Wasabi 日本辣根
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2 f3 }7 m5 F2 N. m( G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% n5 z# {* r: N# v: r- S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:6 p( x" C* `& x. J
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; Q; B/ a) N4 x- p; t8 ^1 x
下列哪个步骤是不是正确的蛋清搅打程序?! c* C) M; a8 S( u8 L+ X
A:Allow to rest before use. 允许休息后方可使用。( a, z4 d* z7 k0 ^
8 [. z: @# m. |2 i0 a) N
65.The weight of a large egg is between:一个大鸡蛋重量介于:6 @' h0 U$ Q( `, h
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: x+ P# O( z# H# y8 L炼乳是一种浓缩牛奶 是去除什么做的$ p" G) C0 j" Z9 y* u% _& R; [- W
A:60% of the water 60%的水
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9 i" y9 B: t) @. y# N67.A method of cooking that transfers heat through a liquid or gas is:. ?8 f0 k2 T! G) R5 ]! V3 C
一种烹饪方法,通过转移液体或气体是:
5 d/ b4 j% G. Q% mA:Convection 对流6 N3 d; o! c, R% f- B6 W) F* s

( w/ k# s7 i& _) P" r68.The cooking of starches is known as  烹调的淀粉被称为
2 e' x" \: B6 w# uA:Gelatinization 糊化
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5 V& `9 F& ^! V8 }- c5 H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ @- a! F- U6 ?2 |. w
A:Braising 烤; P# h4 G- r6 J/ E$ R+ D
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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 i2 G' S/ h# FA: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
( X. {0 J0 l8 T" xA:Fumet 原汁
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4 I- U& g! k/ k$ L5 e9 E" n1 b72.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' j& R! K, O+ L# L
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?
5 K! h2 W  a% s( U2 d下列哪一项不是用于制造高汤(低汤)的原则?
. `7 D4 p9 L& K8 m: K9 T7 q7 ^7 r+ pA:Start the stock in hot water.开始在热水中操作$ I4 c8 B* u1 ~* j' H' S" @
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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) ?/ W) t- }* w8 H
A:Remouillage 法语熬汤
9 m$ c) |7 q. a2 B! n$ x6 shttp://www.haibao.cn/blog/post/176242.htm
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加油!
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