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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。8 I, `+ g; P% z4 j9 y3 y. y  X; v
' s7 D; a% G$ n
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。3 }- G2 ?  g2 B0 H7 h- y% h2 [
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 E  _1 @& K2 Z; ?! b" f1.Which of the following methods should be used to determine doneness in a New York steak?0 ~3 l4 d2 H% Z" `2 Z
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 }9 R0 v' a, j% ]+ LA: pressure touch. 压力触摸) Q9 C/ p" V- \+ Q, p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; `6 H0 w+ S- ]* s8 F2 l
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% B/ D" w) v/ c# b2 E
A: acid  食用酸0 O! D7 P( d& i: N2 g
3.Vegetables are major sources of which of the following nutrients?& Y; \" P/ p' A# B! @( k
蔬菜中包含的主要营养有哪些
9 s: U$ L8 T* X! D: K5 R- e7 U* j, ZA:vitamins and minerals. 维生素和矿物质。4 |) ]9 \6 l$ I6 I# ?4 G! e# L
4.Cauliflower is commonly served with
6 Y& r. Z" h) t+ y" D3 u8 s花椰菜(菜花)最常见和那种酱汁搭配
2 M7 K0 @& c' O# N; ]+ k) O0 B6 TA:Mornay sauce. 奶油蛋黄沙司
6 F2 P# e) c( ~- X: V" ^" p5.Which combinations of products are found in pie dough?
5 z5 b0 ~& u' s8 ^. C* q0 u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* t& J( H( k- _: i) d) R1 MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 c) w9 f0 O' \6 q  l( l6The French term for mussels is 法国语青口(海红)叫什么" @& `4 _: w) C: Y5 V5 U) h
A:moules.法语青口,海红+ N% F" v2 L8 F: b; ^6 ]$ a
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 Y( x& o# E$ p- P" K4 q# n- U& S
A:faintly fishy. 稍微有点似鱼味8 A3 O- ?2 {  `0 Y* q" [! ?1 W: t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" g/ U7 n: H6 O! A$ K1 A9 X: c. u5 nA:2 days. 2天0 j# i7 s7 v, R4 Z! X$ L* @0 n" w! O
9.What are the principle ingredients in ratatouille? # w% K1 [3 y4 @/ V: b2 i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 H9 @1 [8 ^. k# q7 T5 y) cA:Zucchini, eggplant, green peppers, onions and tomatoes
* O9 G- ^; S! y6 t" F4 m& S5 T西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# G! D/ |/ G) u8 l' z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: {! u& g" O" v7 I1 V: MA:cook food in quantities that will be used up within 20 to 30 minutes.2 B9 ^* S( V$ O5 j/ c
大批量烹煮食物要在20到30分钟内
0 E+ \- c0 L! |11.What person has the authority to issue a Health Permit?
" t: r- A1 q, O" e! I2 i% }谁有资格颁发健康证(卫生证)。6 |; x( r! p3 \; M, x; P- d3 R/ u
A:Medical Health Officer.
' y) J7 K' |( u, u0 \% u7 A医疗卫生官员。
( ?5 `+ F. ?" I1 n, O12.For what period of time is the health permit valid?
; S  u$ H* ]0 C9 K% U健康证的有效时间是多久?
9 e; o7 P) V3 k  T2 Y1 [A:12 months.12个月( {& X( N1 d- D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 t$ D  N& ], y& ?6 B
在食物和饮料准备区,通风系统换气的标准时什么
8 W+ _  x9 g3 }# ^6 {" OA:08 times each hour. 每小时8次
/ B& ?8 _. v# g0 T" l14。The minimum temperature for manual dishwashing in the wash sink is) s" N- g; u" }; U) d
手工洗碗,洗碗池的水温最低多少度?, x1 p9 t3 Z) c! k
A:110 degrees F (43 degrees C). 43度
6 m& ~7 t3 r! y; `. y! d; D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 g: B- v% l( p/ V  g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' _' A8 J2 w2 u" [( {A:180 degrees F (82 degrees C).  82度% X( o. ?  \: D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) h4 y) y: A0 h8 f, A7 E% P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& ~' o+ o$ S9 M/ b* a8 `, |' W; w
A:en papillote.  法语自己理解
" n5 y8 p* Z2 T; U$ j3 R17。Wing or Club is considered a
. P7 S$ E3 z: i1 ^4 f翼和CLUB 被看做是一种...) j) b% a& {) M( M0 y. |+ y( _
A:Bone- In Cut     带骨切) v6 l. m* z! s7 b0 ]
18。New York is considered a   纽约牛扒被看做是一种4 n" d) O8 H7 H# V9 y
A:Boneless Cut     无骨切
* m+ m7 _" c# u0 G& R  M19.In general, a court bouillon for freshwater fish will contain  z5 r6 ^4 `' R1 Q
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
* d; B2 j+ }! |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 d5 d0 ?$ z8 Z
和做海水鱼同样数量的调味料和香料
% o# X- P" k5 j2 ?20.Anise is very similar in flavor and appearance to
- r5 ~; x2 V: G八角和下面的那种原料有相同的味道
$ `, c6 f( t7 l! K" ZA:fennel  茴香( }: B& ]% U, a5 R8 X! |9 o1 ]) T
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: a3 Z8 {% a; y. v% R/ y" I; L下面那种原料更像大葱且有平面的叶子
8 e4 a' w% w) U3 D+ n8 r2 T  i3 c0 |$ `A LEEKS  似蒜葱 (这边人叫京葱)
$ @9 p* Y3 g" R5 V( O22.Which of the following cutting shapes refers to a small dice
1 K4 a+ n9 Y8 R6 }下面那种刀切形状指的是很小的粒(末)
- x, G0 s( a, B# H5 D# pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 _! {7 W# {0 o. L# k! M23.Oil is added to the water for boiling pasta in order to
. H3 E3 Z+ g0 q" |6 _! m+ U& y3 J: g向煮沸的pasta (意大利空心粉 )中加油是为了8 l4 g" r$ i8 t9 R" l, V
A:prevent the pasta from sticking and to minimize foaming action.
: {. z" t. O7 ]( y: n: D4 A; O防止面条黏合并降低发泡。
  z( K% [( C0 |* ~0 n+ M9 Z6 y1 W24.Which pasta dish features pine nuts and basil?
4 f+ ]" p. P' y7 A; U. ?) P. S5 n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): N$ }! V' ]; k5 ^0 y& m# V
A:Pesto.一种绿色的意大利面酱 ! l, w9 R, e) o5 r9 y1 D9 J
http://www.tianya.cn/techforum/content/96/563836.shtml
7 M  Y( L) J. ]0 f4 a2 A0 S. T9 C- Z3 w! _% ^
25.Which of the following is a spring vegetable similar to spinach?
; v7 r; h% r. |% u下列哪项是一个春天的蔬菜类似于菠菜?
2 N* m  ]/ D, pA:Sorrel. 酢浆草。
5 X2 z' E3 d9 r+ _# hhttp://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:4 U. V) K0 i% c0 |/ c" B- L, z' F
哪位厨师最早带来高水准浮夸的美食
% B7 d4 o1 Y+ n; x% ^, DAAntonin Carême 人名 安东尼·卡罗美/ q; h  N, R" ?1 M5 V) d

. W: t8 H8 A& V1 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 a) m+ L8 R, w" b# O1 B# H% |) 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 。
8 M( a2 O: [3 W  W# Y0 S8 hA:Cast-iron stoves         壁炉! s1 F* v: d: t' A
http://www.usstove.com/products.php?id=6
0 _5 j, N% I% ^( R$ h8 h
; l/ _0 ^$ [- [5 I28.The French term used to describe the roundsman, or swing cook, is:9 ?0 F! F7 N/ S# u0 H$ |6 S
法国术语,用来描述roundsman,或摇摆厨师是:8 O9 N9 _' @0 D+ C' n  z% _
A:Tournant   图尔南
2 d7 m. y; H; T
/ O- C; {. c! B# J29.Another term for the wine steward is:7 A7 W$ H& l8 E' N- `5 J
葡萄酒侍酒师的另一个术语是:" K1 J$ W8 U- {5 [8 y" z2 `
A: Sommelier 侍酒师# ?0 q5 T6 v8 |, J, }& _* N" L
9 t9 T, H& O: g5 I
30.Molds, yeasts and fungi are examples of a:
* K) u5 E9 ]0 }霉菌,酵母菌和真菌是一个神马例子$ m! q1 h" f7 t8 C+ n, R
A:Biological hazard 生物危害. ^( N! p% `4 D- u) t
+ y7 Q, D9 E" \0 W  e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# _/ v, p& {# E- ]2 l+ I根据加拿大食品检验局,食品的危险温度区在多少之间:
; S9 _/ o) \0 v1 dA:40° and 140°F (4–60°C)     4-60度7 X3 |# V; ^  M, D& W4 ?. |' L

/ \. M& Q+ _. \( d" }. L" v$ G& p32.All bacteria need the following for survival:9 g6 G8 Z. V- n
所有细菌生存需要以下哪些内容:0 \, e' G: z# p# B$ S( j$ B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& K, o' T; x; H# G
9 W- O8 I1 D1 ]+ j8 C
33.Which of the following correctly represent critical control points in a HACCP system?  `3 X( l  N; G2 A/ n$ P& e
以下哪项正确表示了HACCP体系的关键控制点?
' b# m( D9 d& S6 U  UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% K8 Y: x, X% w5 H9 @' z食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 m: t, K& H9 |

6 _! U. c% @+ ?3 [/ l/ ]34.Which of the following is not an example of a carbohydrate?8 |5 z5 _1 B. b* u* S" G
下列哪一个不是碳水化合物的例子?+ x$ z5 e/ ]9 U! G$ G
A:Essential nutrients 必需的营养物质/ m1 V# u( M5 ]* \6 R3 Y
# r( t' ~% G* }6 j2 U# i
35.The process by which a liquid fat is made solid is called:6 P# x- ?1 P5 p/ E/ P, o% a; n. t
液体脂肪做成固体这个过程叫什么
- {; @3 u2 q% R7 I) H1 u# t" t* }! U4 CA:Hydrogenation  氢化9 [. N  f' \! b. @7 L) b

- }1 {( D" L; M+ F36.Which of the following is not an example of a fat substitute?7 l6 ~# J7 F; o4 P
下列哪项不是脂肪替代品的一个例子8 n8 S$ F" t# g7 |/ n) b
A:Acesulfame K  安赛蜜K表
, ?0 J5 |9 E( F- p8 @$ L, T- w- |; o+ G1 [0 ~3 [
37.Health Canada requires that a product labelled "fat free" contain:
0 V/ Q$ j# h* S0 E% U( h5 a2 y加拿大卫生部要求的产品标有“不含脂肪“包括:! J% E3 i$ K. s1 U  Y9 ^/ P$ U% ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% S. _. {  L4 D3 h5 B/ |2 Y$ H3 K2 L8 @
38.Which of the following is not a problem associated with converting recipes?+ ?+ a8 j* y' n7 {  b& {% W7 }
下列哪项是不相关联的转换配方问题?9 ^( m. u$ W  n3 P; Y
A:Unit cost 单位成本
5 i+ T: z) v8 e; h( r& N% |
' l# s5 i; V8 `! m6 J, m39.The condition or cost of an item as it is purchased from the supplier is called:. @8 @" d/ r) l/ ~& x; q3 Y) z0 o5 Z
从供应商采购的物品的品质或成本叫什么7 v2 k( v. d- i3 g/ l+ W0 Q! N
A:As-purchased cost 购买的费用& K+ q% r  v% Q9 a& V5 V

; u) H& C4 `! Y0 K$ s" M# x40.The amount of stock necessary to cover operating needs between deliveries is known as:+ B! t  F) j) K  z- _
在新货到来之前用于日常所求的必要库存量叫什么
% ^/ o% p! ?/ u. Z9 dA:Parstock 基本日常最低库存# d! U3 @+ Z& L6 p5 e+ ~' s
6 d, r4 L$ J7 q
41.Which of the following abbreviations is used to describe the proper rotation of stock?4 Y) @3 @, J+ h
下面那个缩写是用来表明正常库存流程?
; c' _+ H" u/ ], g- k( r4 sA:FIFO=FIRST IN FIRST OUT 先进先出1 Y! W$ i% `' ~# r1 ~1 I
* i9 \7 x: }1 T! \% W) f  p, [
42.Which of the following knives is used to turn vegetables?+ b& ^3 ]4 V3 S4 J3 r
下面的那把刀是用来打开蔬菜吗?* X' ]0 m! \7 h
A:Bird's beak knife   鸟嘴刀
( M' @3 k. Y; _3 ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& g- M9 _( b# n* M# J- [" ?% L

* W, W1 k$ G7 y43.What is an instant-read thermometer best used for?
1 K) a5 h/ B  W/ |即时读温度计最好用于那方面?
* Q8 P0 _- S8 N. w7 ~7 h: u3 [1 eA:Checking the internal temperature of a roast 检查被考物品的内部温度, p% i4 n& W  ~9 ^2 ?# _

% H* H" [" s: g5 n3 z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: J  c" p. ]9 p* o. W下列哪些金属材料受热均匀,通常用在铁板而且非常重) T& _. W9 t# V4 W  A5 d1 g
A:Cast iron 铸铁
, b/ a* J. V0 b' z, p* d
7 X: x' L0 |" v( H: I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: y* Y2 i6 m% d6 Z8 f* L哪件装备下面有一个可移动的碗和一个S形叶片?
. E) U: V7 N# j, xA:Food processor 食品加工机
) P8 A3 Y/ f# @) k+ thttp://www.google.com.hk/search? ... iw=1263&bih=572; J, ^8 ^, [3 ?7 q, [! X# d3 h" a

( J; s8 K7 W# u% G; L  G4 L46.Which of the following is not a rule for knife safety?
" E  O! c* I- n5 t下列哪项不是用刀的安全规则?
9 L1 M4 S6 H: F' N* Y; gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 K' S5 ^5 j; h; q& u
/ K2 t9 L3 ~, _8 B7 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% ^. P  F# h. ~* L  E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 M. E" E3 X9 O6 O9 i' A9 y5 E& y1 g4 a- HA:RondellES # P; ^/ z9 C( V1 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" X. Q; f. A& ^9 ^, c3 A# x3 p- o

$ j! A/ b. r$ n; M48.Which of the following is a diced cut used to garnish soups?# A2 m( o7 U1 W$ O- x$ p4 b8 s
下列哪项是切成小方块用于汤的装饰?
, |' [/ A: j, @+ s1 OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- y& w9 X5 ^6 l5 M) E5 d9 W4 e* C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; h2 v3 A7 I7 X, b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!!——
) q3 f+ S  E. B4 h# Z. }A:Gaufrette
& U, a# ?3 E! H) i/ v: kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- O. j9 U  W4 x4 w* X; Y8 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 Y( }7 a( X  e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 W/ k7 t4 F+ \6 Z" T
/ [! }, }1 Z1 Y8 g
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 h( k/ p2 C8 \9 @! Q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)/ q. S) h& ~) d/ P# q3 E* U
A:Cilantro 胡荽叶 香菜6 L/ }# G: g9 x# W7 W$ J$ x9 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 q2 I3 p0 z. D4 W* Y0 g. B
! [: ^$ [- y1 \+ X& w1 s+ B! X
60.Allspice is made from:! W$ m. z4 t% @8 W" R9 h
多香果,  多香果香料是什么
, ~, f- G+ X( O, Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: p: T) P% l+ x& t/ i4 T- oA:A dried berry 干浆果
) y5 m3 `& Q) A* q) d/ {5 U  S" w" p6 R+ S# f4 a2 A( p: x
61.Which of the following are used to make a sachet d'épices?
; _* ~3 b6 Q! u3 L$ p4 D下列哪些是用来做香包德épices?
% w5 ^* m4 |. s4 N( b& H1 B$ u! chttp://www.sachetcatering.com/1 D, d! n& z6 n5 |. p( q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# C; |7 B  X- a3 P- ?9 N
0 ~, ]6 t3 S  T1 K# y7 u4 n1 }7 _62.Which of the following condiments are not soy based?
. }0 @$ A' o, T! O下列哪项不是酱油调味品的?4 }+ ?# {) C! U
A:Wasabi 日本辣根9 }- i* r3 t& c, y+ H( o

2 p5 t7 o2 G6 l6 `- x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) W  w; R, _4 ^+ b" D' A/ m% g8 q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:
" F# H6 \) b+ b0 V$ jA:Pasteurization  巴氏杀菌7 _) B3 p- x; }' w
; B6 X4 ?2 g2 U% Z4 I2 j2 j
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 a7 \7 U: s* o' `下列哪个步骤是不是正确的蛋清搅打程序?: i- C" N4 G7 W' i1 p6 a
A:Allow to rest before use. 允许休息后方可使用。
, B0 |8 j5 d& v
0 J4 X, V* ^( v65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ p' E7 W- J# t, ^A:56g and 63g 56克和63克
3 m6 O2 l3 G1 V5 t/ y! k# J/ \4 L' y. g* Q4 M; v3 j6 P3 C5 r* _
66.Evaporated milk is a concentrated milk that is produced by removing
' ~' M; M$ M! n# [炼乳是一种浓缩牛奶 是去除什么做的
# q' p5 z) F  l/ a1 u8 R3 vA:60% of the water 60%的水
# D  F3 |; G" ?+ N  t/ @) p4 `4 X+ Y0 L5 o
67.A method of cooking that transfers heat through a liquid or gas is:
; f4 J! C, @5 `4 M9 M4 }一种烹饪方法,通过转移液体或气体是:
* I3 m* X5 b  r, [; A5 x+ LA:Convection 对流7 Y' r, y( h9 {6 g
. s( A% ]( |6 G6 r5 j) G* [/ x
68.The cooking of starches is known as  烹调的淀粉被称为- V+ }+ t9 G& Q7 h
A:Gelatinization 糊化  |3 O$ x1 W. g$ |: v( ~

5 N" e+ `6 h% M! T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ d- k! Q3 z2 g, LA:Braising 烤9 i5 w  r1 N) ^; \) N

& a4 x( Z' X# Y2 k& V70.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:
! u4 `  m" m( Z) uA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 a2 A# ^6 Z: M$ A2 p
+ w0 F; g+ b) c& h* [( G. R71.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
5 B" p9 V5 l1 e+ F* B  AA:Fumet 原汁5 Z* V$ C) J& J% s

0 }9 S. J, j* f/ A* ]% [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# e0 v8 _9 F% }( _2 Q; u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 K* B4 X1 ^& d
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73.Which of the following is a principle not used in stock making?# X8 c* _: g) W
下列哪一项不是用于制造高汤(低汤)的原则?" c4 F9 H5 Y7 A- Y7 Y2 ?/ ~
A:Start the stock in hot water.开始在热水中操作
3 J( q* n+ L5 p( l( X3 M5 L1 g; x( x! \
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
) M9 j" C/ B0 ]* TA:Remouillage 法语熬汤
2 t. O$ m) U3 D" Chttp://www.haibao.cn/blog/post/176242.htm
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