埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9909|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。3 X; N6 {! h" Q. e0 e; K
9 R. z0 s6 n3 m  }4 _
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 k; c) J6 M6 Z. z/ a) H. E3 W另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
4 h( j* u: t+ |: Y1.Which of the following methods should be used to determine doneness in a New York steak?
, |1 t( i' n( k+ Z9 U* f) }: |# J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)) k8 ?& ?5 I- ]. I
A: pressure touch. 压力触摸
8 X+ z- r! q5 V4 m2 u" _9 P+ M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 |0 r+ j* h  y/ j+ @$ y; l2 k7 q6 G
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
+ `/ Y4 H! l( A8 e/ N2 X) DA: acid  食用酸
/ Q6 X$ V+ h4 `/ D6 G/ j% \+ F, p3.Vegetables are major sources of which of the following nutrients?
; p0 ~' G. j. D蔬菜中包含的主要营养有哪些1 ^' z) a& d. p; @. t
A:vitamins and minerals. 维生素和矿物质。. x8 d3 H2 q+ R& S! {9 U3 X* {
4.Cauliflower is commonly served with
# v* g, N6 h- s0 d6 S5 X花椰菜(菜花)最常见和那种酱汁搭配+ T/ r, K2 ^, g/ N& q# y
A:Mornay sauce. 奶油蛋黄沙司+ d& ?) t/ p; b- O4 h
5.Which combinations of products are found in pie dough?* @$ ]. m, g' [% A$ W1 w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* n1 G% B1 O* ~& b' b% ^/ LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 i2 H4 M, U) c( Y3 N6 i/ @6The French term for mussels is 法国语青口(海红)叫什么
3 ^  K: d( Y6 F  hA:moules.法语青口,海红1 y! w$ o8 j: F) V4 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ p: Y4 O- q$ \% L1 CA:faintly fishy. 稍微有点似鱼味  W  l! i$ s+ c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# q2 l( D5 `: d! M- h) @8 C
A:2 days. 2天
0 c) a1 A+ D% a* X9.What are the principle ingredients in ratatouille? % M) ?. p5 Y  X1 B- F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" y7 K8 j/ }" h0 ?6 r0 w8 c% TA:Zucchini, eggplant, green peppers, onions and tomatoes& {: Y: [9 n* O' l: [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ q9 g! e, t" @' X$ w; j6 G! i0 O
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) L( D, m9 m8 @5 S$ L9 r! s) R
A:cook food in quantities that will be used up within 20 to 30 minutes./ H1 J' Z+ t9 ~9 w  P
大批量烹煮食物要在20到30分钟内
  A) L6 t3 ?+ P- g. }6 r11.What person has the authority to issue a Health Permit?
' _4 V8 Z2 T. d- X1 N谁有资格颁发健康证(卫生证)。: c9 h. h$ y+ p" z0 i* m' ]
A:Medical Health Officer.
3 k8 n1 k8 y2 p: {5 }5 y4 h医疗卫生官员。8 c' o# m& Y- p, z/ `& ^3 n7 S( i
12.For what period of time is the health permit valid?: J2 l- h- L# ?
健康证的有效时间是多久?- T/ ]! O. s. }3 i; u  V( p
A:12 months.12个月3 W$ d2 D! v$ M; k! j
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! `8 ]' K  |- F  e3 u
在食物和饮料准备区,通风系统换气的标准时什么
. j/ g) x# g& }A:08 times each hour. 每小时8次  _7 R; t# R+ K/ g$ t8 ?5 W
14。The minimum temperature for manual dishwashing in the wash sink is1 H5 W4 d: }- l0 d) z) c. s' `
手工洗碗,洗碗池的水温最低多少度?  g5 C( l6 }/ X  G2 {
A:110 degrees F (43 degrees C). 43度
- {9 l: S% @& P" K3 Z/ V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. j6 X5 Q, r( t  M, Q. k5 R8 G: P% z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 c& D) t8 L4 Q4 C" B* O3 c$ dA:180 degrees F (82 degrees C).  82度1 X9 i5 N; q, i* f, z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; o' g$ q; @1 t. b$ k/ r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& c% s8 q& [) Z
A:en papillote.  法语自己理解3 z+ \5 a* t/ Y7 d  }( E, G% P
17。Wing or Club is considered a
, D1 ?/ f  v3 d" m4 C翼和CLUB 被看做是一种...
- b2 z0 |( L1 h; r7 l* e1 a" k4 oA:Bone- In Cut     带骨切" R8 p# E3 r* l6 T: J( x" [
18。New York is considered a   纽约牛扒被看做是一种( d. O) i' w0 U+ g9 w
A:Boneless Cut     无骨切, U% t* r5 F$ O# z5 K% E! i
19.In general, a court bouillon for freshwater fish will contain
6 n  e- G* Q9 I$ h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2 I9 T4 t  d9 O: X9 T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# K  O) ^% d. E. z7 y1 o6 b; N和做海水鱼同样数量的调味料和香料  u; q( x: j2 ~2 a! d
20.Anise is very similar in flavor and appearance to
* X1 m7 |* W3 h' S* {7 W八角和下面的那种原料有相同的味道/ M, K* u7 D" V  A& Q0 ]
A:fennel  茴香
3 |* M' V, f- Y8 w" U# D) D6 J3 Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) M$ L" {/ q$ p. u下面那种原料更像大葱且有平面的叶子* m$ e3 i# _- M) O
A LEEKS  似蒜葱 (这边人叫京葱), `- ^/ |  k1 ?0 v' h) j
22.Which of the following cutting shapes refers to a small dice1 N: [& J+ H6 d( ]
下面那种刀切形状指的是很小的粒(末)) _4 t) K' e$ e5 P+ i: K8 g8 F7 L" b+ ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ m3 x2 x/ M. i1 J( `7 [+ ~/ ?' O
23.Oil is added to the water for boiling pasta in order to: d0 m- {4 {; C+ C0 f
向煮沸的pasta (意大利空心粉 )中加油是为了- Z( E4 I+ V( ?+ z
A:prevent the pasta from sticking and to minimize foaming action.
6 d0 P( [6 F4 X5 C# G  U! O# V防止面条黏合并降低发泡。' D/ N# ^6 i( _7 B+ g  A
24.Which pasta dish features pine nuts and basil?$ [+ s1 S8 }* G, Z/ n
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) H7 ?7 {. u. d+ L+ b- ?6 EA:Pesto.一种绿色的意大利面酱 7 N, W( u: V' ?2 }9 Q! ^
http://www.tianya.cn/techforum/content/96/563836.shtml6 ~+ h, i6 X" g. K6 x
, E& g7 `+ s# K. I. x% k
25.Which of the following is a spring vegetable similar to spinach?
  V" K% @0 ]1 Z( k下列哪项是一个春天的蔬菜类似于菠菜?
' s  K3 @) M$ E/ k. ?A:Sorrel. 酢浆草。
) y. o! z) @8 W+ D, Zhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:/ q5 K: ]! q- z+ K; I4 V* a& @
哪位厨师最早带来高水准浮夸的美食
+ i* @' A' b8 }7 ]AAntonin Carême 人名 安东尼·卡罗美' B9 w/ `$ N1 Y- ?2 `2 X

: q4 o" k9 ~1 v5 h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; `7 ]  v# H! H7 G
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" S( a: r4 v* X3 uA:Cast-iron stoves         壁炉9 U6 {+ n% O  k
http://www.usstove.com/products.php?id=6
% F! t' `5 h7 e9 i: t3 W
( n6 _5 L) s% I9 D: i9 P* g28.The French term used to describe the roundsman, or swing cook, is:$ P! o1 ?% @4 U) {( z
法国术语,用来描述roundsman,或摇摆厨师是:" _$ J# U. F; w
A:Tournant   图尔南
+ Z8 d! e8 J8 {. c3 S2 \+ Y' o
& x+ |  M$ }6 y9 ]29.Another term for the wine steward is:
7 Z% N/ [' P$ N$ _. C/ \, S) ^* e葡萄酒侍酒师的另一个术语是:
- y  N; Q* T  {# l( ?# AA: Sommelier 侍酒师+ i8 Q: j- C8 h
% V& T7 N/ b! P; A/ m2 U
30.Molds, yeasts and fungi are examples of a:
0 C4 I2 C" C: `霉菌,酵母菌和真菌是一个神马例子
0 w+ Q+ I1 Z# ~" N. R; \8 \  fA:Biological hazard 生物危害
+ |7 c* k+ Y) ^/ }$ g/ u
( r& o8 _4 y5 ~' J! B! Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 z0 [% p  A$ W4 m根据加拿大食品检验局,食品的危险温度区在多少之间:
) m  t( e' f$ Z* h9 R# }9 e" x# A7 NA:40° and 140°F (4–60°C)     4-60度
+ a0 {& ~1 a) F, u  K; [9 }6 @  k4 P+ _
32.All bacteria need the following for survival:
) ]% i9 I1 h: [5 E3 k2 K! w5 L所有细菌生存需要以下哪些内容:
* }5 O; U% L3 f" s, SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 O$ G2 |1 r, M5 [- |, Y& v3 h8 e# q% }  f6 e
33.Which of the following correctly represent critical control points in a HACCP system?
$ `# ~- K5 e3 M- e/ Q以下哪项正确表示了HACCP体系的关键控制点?# X; g2 A5 Y$ C0 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % N- j9 D' M8 [4 M; J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- r7 @: D( O# f' \7 W, C" I. j; p
34.Which of the following is not an example of a carbohydrate?6 R. Q2 i7 I! O. `
下列哪一个不是碳水化合物的例子?
" T2 n3 V0 C! \" C5 [A:Essential nutrients 必需的营养物质
' L2 Y% t  {4 i7 Z9 N' q! h+ _! I- P# T, l# F" m
35.The process by which a liquid fat is made solid is called:
7 L3 T% ~/ n" m; b6 ^液体脂肪做成固体这个过程叫什么
+ r" i, p$ C  FA:Hydrogenation  氢化3 G/ e' |+ y2 W0 m' N/ ~+ R
$ U6 g( N; Y* ?
36.Which of the following is not an example of a fat substitute?
# m8 R$ w3 w0 ?4 O5 s$ h. w, `下列哪项不是脂肪替代品的一个例子$ W& ~4 i0 H+ u3 v: Q
A:Acesulfame K  安赛蜜K表  z0 P% W1 B/ O* I

3 z/ Z2 Q' X  }7 H8 V/ Z37.Health Canada requires that a product labelled "fat free" contain:
3 D3 ?) M( A0 W; K- s" v加拿大卫生部要求的产品标有“不含脂肪“包括:
) `$ E; r5 N' }; b) L. OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# T/ Z5 m5 j- }( i9 ]$ N$ F
$ P/ h7 w& V% N) ^% I+ m2 J, Q38.Which of the following is not a problem associated with converting recipes?
2 F5 I9 w9 t6 ~- u3 o下列哪项是不相关联的转换配方问题?0 ?8 T2 W1 s: s1 Z# n) K8 `  t5 m
A:Unit cost 单位成本1 k$ k- N" ]# M

: u3 w/ y6 Z) ?7 K) H0 j1 k/ }- W39.The condition or cost of an item as it is purchased from the supplier is called:6 A; Z+ T9 J  Q) [  m- ^% ^. b  H
从供应商采购的物品的品质或成本叫什么0 [% _; D* L# v) U
A:As-purchased cost 购买的费用0 A  a, C, z3 }, c: j& i! o
, z4 m) T, d, Z$ P! A3 w
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. Z* g4 W! ?- o0 N% a& ]在新货到来之前用于日常所求的必要库存量叫什么  W: [1 w# _4 c  W9 y5 a
A:Parstock 基本日常最低库存
5 h1 p8 `( k$ e6 g/ C. Z8 b5 d" j5 R/ a+ I% S
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ c4 |3 \2 L) I/ E( J; t6 f下面那个缩写是用来表明正常库存流程?
9 z% l- s- W: KA:FIFO=FIRST IN FIRST OUT 先进先出4 `% U& f- Z" e5 v* Y

7 G, L2 z6 S- Q8 v2 P/ p/ I42.Which of the following knives is used to turn vegetables?% ?  c1 d1 k# k
下面的那把刀是用来打开蔬菜吗?
6 i( Z; B( H) k; FA:Bird's beak knife   鸟嘴刀
# T6 c0 R( V3 Z8 g& H1 n3 v% hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 }8 y# Q! j* B" j2 f3 g9 W: P% W, }) P$ x4 O
43.What is an instant-read thermometer best used for?( g: W, n& v: {) ]6 J- j3 P4 C4 R
即时读温度计最好用于那方面?
4 k4 J7 y# ?1 r7 [" A, qA:Checking the internal temperature of a roast 检查被考物品的内部温度
" D; v. j7 H. J: F/ b- l$ n
( J( B5 [5 ]0 B- _+ }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 H, J" L" G& _! _下列哪些金属材料受热均匀,通常用在铁板而且非常重
% O5 V3 A8 q: ^. ?( B, _* x; zA:Cast iron 铸铁
* ]6 d0 X0 K0 N3 q, o0 |& Q& @& q7 c6 q& H2 I: p
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; d+ f! g; d$ X, G2 p
哪件装备下面有一个可移动的碗和一个S形叶片?7 b: l' X) R) Y8 \8 ?0 K
A:Food processor 食品加工机, h! F/ r' p; `, [( B. [1 X0 v
http://www.google.com.hk/search? ... iw=1263&bih=572; d) b3 B0 m3 f2 e& U, P% N! r

8 [8 }6 r8 J/ ^) S* u- _/ g46.Which of the following is not a rule for knife safety?
2 h9 ~! q8 ^3 _8 \) C. M下列哪项不是用刀的安全规则?( ]6 V9 x  I% [$ D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ r8 q" ?  j- B- s1 t
$ L0 {! J/ H3 W7 ^' P  d6 Z/ t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, z0 C- k- j' V( ]$ B把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# T9 t- s- X2 C5 H! C+ ~: x. E5 iA:RondellES ' G5 B- _1 @: X5 M; l; B5 e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& }8 f0 m9 C3 [( k" |8 v' y& D. ]$ ^# e" |" @5 T, v$ m
48.Which of the following is a diced cut used to garnish soups?: G4 I- Z7 ~" i7 l
下列哪项是切成小方块用于汤的装饰?
2 ^$ E* Y& a4 Z7 E' I( qA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 X( K# R# o. }( j! X; @$ ]: c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& |  K+ J1 e& a* s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!!——9 g5 g& t2 _( G5 I
A:Gaufrette
  W# T, K. Q8 _: q- N9 j/ @9 pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( Q+ c0 s# M9 |2 L/ R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* b3 p4 E' C! F' ]6 @  Q. j: `' M" ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; P# d9 I' L) G4 }
( N. v6 d9 N4 ]% Z. x0 T8 f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 N( M1 F1 b# w7 y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)$ z9 v( f; f, i+ T; h/ I
A:Cilantro 胡荽叶 香菜
# L# [# t7 I2 c" O; Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  a: ?- \( `7 Q
' j9 Z( H* u6 I9 ?/ E60.Allspice is made from:5 l( ]% T/ T0 C
多香果,  多香果香料是什么
$ q3 r3 p% G& N& `2 T; dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! L9 C6 K  Q4 X- VA:A dried berry 干浆果
/ p, |% M( p7 \6 G; U" y
- L% v+ u9 E+ T7 C- D8 h61.Which of the following are used to make a sachet d'épices?& z2 {* {2 f) L+ G
下列哪些是用来做香包德épices?
0 J5 w) g5 W: fhttp://www.sachetcatering.com/& c" B/ v; n: `; |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, V2 A2 Q2 T3 B$ h; W
# S) W' z+ s3 e' O1 s, w62.Which of the following condiments are not soy based?
& G% q* ?; B$ S! u- n6 J" l下列哪项不是酱油调味品的?4 f" t, L0 u7 f0 s( w! U7 G7 ?
A:Wasabi 日本辣根& t' m& o4 W5 h4 C) c! T+ @

" g4 N) P; K( \: Z+ V# D% a3 g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 y- @! j" h# n6 N# q4 T( j- P& g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:
2 Y+ J( M: H% k% P. FA:Pasteurization  巴氏杀菌" e) f( y  l' C# ~) v$ ~

3 \/ D. Q: `9 X4 S* n5 p; f64.Which of the following steps is not the correct procedure for whipping egg whites?
& _5 X- v# B3 V3 ]下列哪个步骤是不是正确的蛋清搅打程序?
/ b1 L# h' M! e! AA:Allow to rest before use. 允许休息后方可使用。
* h9 S7 x3 Z0 \- D8 T. O4 w1 k1 [9 w. \! Z6 e
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ H/ s5 r4 L# r# _
A:56g and 63g 56克和63克$ p. a5 B4 [! \7 H8 v' x
1 x1 s7 x5 H) v% _  P9 M
66.Evaporated milk is a concentrated milk that is produced by removing4 }' \% q: K: A- y7 S( q. O$ ^
炼乳是一种浓缩牛奶 是去除什么做的
6 T3 S7 P) Y4 F+ B; T, s7 o# |; T2 IA:60% of the water 60%的水0 F: T& [; i4 ~; x% ^- `: u

. |% T# M( i6 F67.A method of cooking that transfers heat through a liquid or gas is:9 p: r" J* p% ?4 F( K
一种烹饪方法,通过转移液体或气体是:% A8 C2 _) _0 p# v% k& j8 A1 |
A:Convection 对流
% H9 I2 }. d: N  ]1 o) o) U8 v2 X" I8 [3 A* D% A# ]2 p. b# i
68.The cooking of starches is known as  烹调的淀粉被称为
4 j3 p4 |0 y+ K. O6 s6 _A:Gelatinization 糊化+ r5 ~% U- a& P
8 x. G1 j. d' @" ]* }& y- m7 F+ F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( o" D% S1 f0 ?% ?* b! R0 I" aA:Braising 烤
. a4 ]3 o/ T; G+ }3 i3 Q' }3 m7 U! N  E( r& |  Q2 C
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:, L( h6 l1 |. L( L' |& D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 C# L+ e. @+ L- U* ~
, m5 Y) r5 T) _0 L71.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
2 I$ ]( R& Z3 n8 w# vA:Fumet 原汁
0 u# l* m1 Z  L: n3 J7 Q( L
  S1 Z3 P+ _" K- }0 Y72.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
: o3 T+ z( Q% \4 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( V* x3 R2 }( s: e4 e3 V1 b0 q" `: @7 V; V! P6 [0 n
73.Which of the following is a principle not used in stock making?$ o6 _  M' G2 G  W1 ?8 y5 q
下列哪一项不是用于制造高汤(低汤)的原则?
* V# [) W; X* l$ q" C$ ~" k2 V5 dA:Start the stock in hot water.开始在热水中操作# F* p5 e7 C; _3 f# E) Q

4 s* K1 t* h* {! 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- ~% h" b4 m" q; {% u( Q
A:Remouillage 法语熬汤" S0 w; C' p' t( n! H2 v
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-5-30 13:26 , Processed in 0.144338 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表