埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9606|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。; U) ]& U' P' a8 Q) i1 c

( J/ R% n) v; Y1 I$ 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。& W2 j5 U6 h2 \7 s) \+ W1 U
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
2 y! ~& F; y$ S& A& l1.Which of the following methods should be used to determine doneness in a New York steak?
% O$ z6 P# S  Y0 R0 Z" {3 [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)
2 b/ o1 l5 s1 F4 O( Z  jA: pressure touch. 压力触摸4 V0 P! S% k) q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 z! u. h$ T" J& ]' O+ v7 m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2 @; b6 H+ `7 A' P; ]; f0 k
A: acid  食用酸
4 M# h  @: z' I# }# S/ E0 w1 a3.Vegetables are major sources of which of the following nutrients?
  y; F, K. \7 v6 D; Q蔬菜中包含的主要营养有哪些
6 o5 t3 m- v' v( \7 SA:vitamins and minerals. 维生素和矿物质。2 C5 `2 R& `$ O# ^3 Z  ]4 E
4.Cauliflower is commonly served with
" X0 M* X0 z! p( D+ k, Y" W* W花椰菜(菜花)最常见和那种酱汁搭配0 s* s# V2 v8 {* Z" u& S
A:Mornay sauce. 奶油蛋黄沙司6 W% w: M& D  }* _0 E
5.Which combinations of products are found in pie dough?
% b" m; U5 X- Q, G: A$ ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): b4 C! w6 v1 o% x; v1 \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  q, ^8 q) ~- C9 ^6The French term for mussels is 法国语青口(海红)叫什么
/ `6 X0 ~! {* W" y3 EA:moules.法语青口,海红& I( s/ D; x- M4 r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 p. ]$ l: Y: p) j! ^0 O$ g
A:faintly fishy. 稍微有点似鱼味
/ E5 E5 ~4 U! T! v- ?( z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ q) G- q* c' ~2 t7 jA:2 days. 2天
# P0 f. _2 u  |( I, k4 R9 j4 F9.What are the principle ingredients in ratatouille?
6 L/ \/ w. R8 h$ K% u$ e- [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. Z' C3 y1 P' N# `A:Zucchini, eggplant, green peppers, onions and tomatoes
6 k3 @: A( f4 O8 f6 \9 A9 u- M) K1 x西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 s" N0 i3 t1 f& e3 c$ L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ o+ Y& ~7 Z8 L5 F  ~A:cook food in quantities that will be used up within 20 to 30 minutes.
2 K) g7 g0 ^$ e* A) s$ k" W大批量烹煮食物要在20到30分钟内! [& s, c% d. v# r
11.What person has the authority to issue a Health Permit?
' X6 D4 T; U1 p1 a1 P谁有资格颁发健康证(卫生证)。2 B- B* d$ `$ P% P
A:Medical Health Officer.
0 d  U; b9 h3 x+ R+ b5 o+ Y医疗卫生官员。. U" d  [0 d" H6 ~  l  X( J
12.For what period of time is the health permit valid?
2 u7 j$ P) r: L/ S# p9 Y, L健康证的有效时间是多久?" ^4 M/ ]9 T! N4 l
A:12 months.12个月5 ^9 L+ Z1 }5 v7 n5 @! M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 b* K9 J) c1 K/ u( m: {/ T# T
在食物和饮料准备区,通风系统换气的标准时什么
2 u- o: w, P, h+ k% \7 X' zA:08 times each hour. 每小时8次
% x- `' P  i- i- K' p14。The minimum temperature for manual dishwashing in the wash sink is
# r. B5 o. x1 w6 l7 B! u+ l. V' i手工洗碗,洗碗池的水温最低多少度?
! E2 K( A! P& C: n* |3 K9 bA:110 degrees F (43 degrees C). 43度
: Y9 O3 Y) y- t- n/ }# J- c15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ `4 Y) ~) t# x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. v% K4 i  Y2 U5 R% \8 ]A:180 degrees F (82 degrees C).  82度
$ ?+ n7 X, Z# q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: T7 f* A: a1 \* t. S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( R- }% H" B  u
A:en papillote.  法语自己理解
. B% H; h/ T, b) l' P% a& [) r$ u17。Wing or Club is considered a% D" p" ?  w7 ~0 ~
翼和CLUB 被看做是一种...9 v9 J! U2 {1 K5 V5 V# p: l
A:Bone- In Cut     带骨切
! P2 _1 z+ p0 `4 o18。New York is considered a   纽约牛扒被看做是一种
6 \( v; M1 G  F: ~, P" R; u) uA:Boneless Cut     无骨切
! N$ j7 R% M* D. P' C) D* `% g; b19.In general, a court bouillon for freshwater fish will contain
- z% K2 C3 X' M. `4 z/ {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
( ~3 O* ^/ s) |% ]& Z: s9 k* tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  M+ c$ @. B  ~4 s3 t/ Z( \" O' o, j和做海水鱼同样数量的调味料和香料
/ e3 m$ N0 g4 e, b3 K( L8 e5 U8 ?% \20.Anise is very similar in flavor and appearance to( F+ U- J7 J3 s& w
八角和下面的那种原料有相同的味道
4 R1 q7 F- T7 K9 H  RA:fennel  茴香
7 A" I' _' i) m, s21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. D  @+ U' Y; Q: p- K
下面那种原料更像大葱且有平面的叶子0 G- J3 `! v, L. p9 |7 {- D" u
A LEEKS  似蒜葱 (这边人叫京葱)- g6 F( F' j/ F0 f7 P4 H
22.Which of the following cutting shapes refers to a small dice/ g" x- A1 g8 ^- r
下面那种刀切形状指的是很小的粒(末)$ i0 ?! r( S* O0 J0 J9 q$ W8 i2 I/ B8 V. \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 w1 {& O8 m0 d7 L0 z
23.Oil is added to the water for boiling pasta in order to
, o6 [! b, ~1 T( v  u' M8 I向煮沸的pasta (意大利空心粉 )中加油是为了
9 s+ t- P% D8 V8 W% L( CA:prevent the pasta from sticking and to minimize foaming action.
$ h; F, m: c5 c4 }; [& n( D防止面条黏合并降低发泡。. Y% G/ V8 Y& q& B
24.Which pasta dish features pine nuts and basil?, D# a# [9 v4 O$ b4 C) f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
7 ^) S2 p5 H- I) EA:Pesto.一种绿色的意大利面酱
' f# t( `; d! O1 `; D, S, _$ ]http://www.tianya.cn/techforum/content/96/563836.shtml8 {0 K* ]' m$ [7 d* [; s9 S2 F

/ r+ s( v7 K' n, x25.Which of the following is a spring vegetable similar to spinach?
0 n* e9 F6 X1 O2 F9 Z9 v下列哪项是一个春天的蔬菜类似于菠菜?; ^( y8 g" W0 }  g
A:Sorrel. 酢浆草。. d# J+ J4 g( T
http://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:
1 R; p3 D6 _, {5 x. g1 S: |/ g哪位厨师最早带来高水准浮夸的美食6 ]( f; i/ c2 }* O% ?, M2 y* _5 M
AAntonin Carême 人名 安东尼·卡罗美
: S) v9 p& N/ f& T& W, a+ o5 {" v% @: Y$ ]; e4 X: b/ E. t# u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 c+ n2 H' i; Q$ I: F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 w8 D# W6 c& T' a& T6 F# ?A:Cast-iron stoves         壁炉" O- V, n( F2 ]
http://www.usstove.com/products.php?id=6
. K" C  _5 ]+ ~% H7 e% h* p
' r! [+ ?  @1 q, Q8 x# Y28.The French term used to describe the roundsman, or swing cook, is:
: ]# _1 {* d5 J. O法国术语,用来描述roundsman,或摇摆厨师是:5 p+ B$ P4 g1 o. a7 R0 e& ^
A:Tournant   图尔南' M9 m" V: J4 Z/ z+ r2 Z
( V# m$ B* u3 C
29.Another term for the wine steward is:
, \; [7 f" j/ Z% \葡萄酒侍酒师的另一个术语是:6 W8 q  _) y( ^: N6 ^
A: Sommelier 侍酒师: l5 g' R& ^5 G3 ?) f0 t3 Y

5 S& n8 O+ g/ X3 s/ U4 f' Y/ j30.Molds, yeasts and fungi are examples of a:
! B- q. R  Q+ e- V霉菌,酵母菌和真菌是一个神马例子
7 K, T# U* A. p/ U+ G' }8 @; p7 XA:Biological hazard 生物危害
. i& L! w! F9 @- T4 m, t8 a3 j6 A. ^8 e) [/ O6 c# M
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 e+ F* u: y1 z% l4 G
根据加拿大食品检验局,食品的危险温度区在多少之间:
( z" c( M: o& R2 S+ |! lA:40° and 140°F (4–60°C)     4-60度- I. m/ @* ^/ C4 }& k) n' d, Y
0 l& k/ v; J2 T0 ~
32.All bacteria need the following for survival:
5 X5 S$ ~  X7 A8 [3 t- ~7 ^所有细菌生存需要以下哪些内容:
, K- [6 |; L% fA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 G, A2 t; C5 F1 S/ M; v! a0 E6 _) |6 L# X( l* k
33.Which of the following correctly represent critical control points in a HACCP system?
- H( V% i2 q' S! }& P* }以下哪项正确表示了HACCP体系的关键控制点?
3 f4 S- F8 \  @$ yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 T" G* N, u; M食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 M6 Y9 G) k* r9 c1 [  T
' k5 D, |# z, V# T1 l% g
34.Which of the following is not an example of a carbohydrate?- P! ]# l, x- D4 b  ~0 }- W. H5 _, j
下列哪一个不是碳水化合物的例子?
, S8 w$ U8 N6 I8 v. KA:Essential nutrients 必需的营养物质
6 `8 a6 b# b3 i& v
0 C% G, ^# K* a, B, S35.The process by which a liquid fat is made solid is called:
- I6 |+ Z8 `7 X0 c" A0 N液体脂肪做成固体这个过程叫什么7 C; v8 h5 u1 K3 d: B8 o5 T/ D9 H$ [
A:Hydrogenation  氢化) m, X6 q$ e4 ^  p, s
8 S$ ]4 U4 L+ g" X. }
36.Which of the following is not an example of a fat substitute?
0 j0 S; g' X4 |) N0 F- b下列哪项不是脂肪替代品的一个例子1 j3 V- S4 f# d' {& O: T/ k
A:Acesulfame K  安赛蜜K表
  l2 `: z' t# C3 I. T8 B/ X4 F+ g  M& g, Z- l
37.Health Canada requires that a product labelled "fat free" contain:
( M) h5 E7 W# P8 ?0 y加拿大卫生部要求的产品标有“不含脂肪“包括:9 L5 Y4 G+ v# H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ j; _% d, a# ^/ K. Z

& x3 n9 `) p6 X3 N38.Which of the following is not a problem associated with converting recipes?
" Q+ R1 \# {5 y# ~" E- K下列哪项是不相关联的转换配方问题?4 [: m, m- J" q  h2 x
A:Unit cost 单位成本
! r0 A6 x+ d0 J+ n- p
! o2 C4 Y8 [8 G# [  @- B  n# u! }39.The condition or cost of an item as it is purchased from the supplier is called:9 u7 Y7 t- L* ~/ t& o! N5 y0 F0 k
从供应商采购的物品的品质或成本叫什么
1 P  l" a0 Z( m1 BA:As-purchased cost 购买的费用0 A  f; \9 ~4 [+ t1 T

- B& W9 G0 v& G4 D7 N40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ S0 l/ f' D1 A% j' J在新货到来之前用于日常所求的必要库存量叫什么
* S) u2 V- m& W+ a$ u- u7 U4 LA:Parstock 基本日常最低库存6 S1 \* g; t4 z1 w  ^
/ n* l; G# {1 E# @$ I7 F8 c
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ T3 b3 \4 J9 I" F" A下面那个缩写是用来表明正常库存流程?% {# _8 L: h, ~5 W
A:FIFO=FIRST IN FIRST OUT 先进先出* C5 k' U, i4 I0 A! M2 T

5 }- T' h- i9 p7 w' ^5 u4 |3 F4 ]42.Which of the following knives is used to turn vegetables?: M: q  A  f! k' A8 E- `/ G3 Q8 b
下面的那把刀是用来打开蔬菜吗?8 f2 S; i, q3 Z! _# y$ J# l
A:Bird's beak knife   鸟嘴刀
# m  P6 a$ Z: ^6 Y4 C$ |% lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; s$ {0 w$ ^) U" i5 s% ]
8 s) H0 V. j3 N+ N9 m43.What is an instant-read thermometer best used for?: P3 }  z  k" N" z5 J
即时读温度计最好用于那方面?5 R% |' {: E7 l7 ^% ]* E; J: O0 j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: J( G3 w; J" V8 u' W; c9 V2 T
: R3 O( |1 v$ l$ [3 R8 x/ K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, |0 ^" Y6 [6 Q3 X6 V7 I0 |下列哪些金属材料受热均匀,通常用在铁板而且非常重' ]# K) x; n" i: p6 _5 k
A:Cast iron 铸铁
( n8 F& a7 N' D" W# [5 c# D$ M1 M9 n( `0 _- k) f5 |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 w3 ]8 O; O) ^! c# C5 c! y" c
哪件装备下面有一个可移动的碗和一个S形叶片?
: e, C3 ~) w0 p( pA:Food processor 食品加工机. U8 v! ?, s& D3 |/ L- v
http://www.google.com.hk/search? ... iw=1263&bih=572
3 o' p6 g. c: P  I7 k) I* Z! y, j8 u) F6 D; o# ^
46.Which of the following is not a rule for knife safety?
4 E3 O0 h% u4 w下列哪项不是用刀的安全规则?: i6 r( r- r. I7 J6 y6 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 s! b8 e  l1 a% {0 \1 A3 s
) q7 k, {) y  P8 K: P% x* p3 X' l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ G  A9 f, w$ G0 ?& T7 Q' m. g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 p+ c" ^( p8 W3 a# r6 v8 [6 ]
A:RondellES
' f- I9 z4 O8 k8 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 I) E( E) {& P# {; l
' K7 N: t8 a  \! L9 S
48.Which of the following is a diced cut used to garnish soups?; C# d( N! t6 ~6 i
下列哪项是切成小方块用于汤的装饰?1 Z- z0 m. A2 N: g! `1 A
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" d# C  k4 v) S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; m% |/ }# x1 [. d; 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!!——$ s: a8 H- t4 a5 Z1 S
A:Gaufrette 0 Y7 a7 ~( D4 P7 G  i$ z0 P  o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ l/ y' t' m2 K% C+ G. emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( {) Z+ Z, @/ C9 U! X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  `* X0 w, ?% U
) v- w2 L) q3 n5 {) J9 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 O/ A1 P$ ?" Q1 J% E6 ~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)
. a9 @# C! j  W9 KA:Cilantro 胡荽叶 香菜
) V" A3 y4 E2 l8 X0 T8 ^% d9 Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* q7 `3 \3 Q4 D( x/ a1 j! B! o9 b; A+ ~. i: ^  ?
60.Allspice is made from:
# t- s- I& ]( g! v- n 多香果,  多香果香料是什么( x+ T2 c: v, [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) w% C% z$ x+ p  j
A:A dried berry 干浆果
8 o6 }1 |$ U" u# y
5 o/ T: f3 }, {: ^( X$ o* }61.Which of the following are used to make a sachet d'épices?! i( r) {( y2 w2 V
下列哪些是用来做香包德épices?
9 F$ n& ?: g5 y& s% [* J: \http://www.sachetcatering.com/
1 Y8 v0 a! O* u: ?7 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* Y6 t1 l. n2 Q$ }$ t2 |) l" W
9 e( {/ i$ l  K* Q1 k
62.Which of the following condiments are not soy based?% @4 T3 A% h: O: F6 y& r% J9 E
下列哪项不是酱油调味品的?! l+ _& V3 \& n. ~2 F! u. `
A:Wasabi 日本辣根
7 U! g% B' q% f3 U/ q7 ]' m( M( n: W' I7 W2 A! [$ {" z9 u; ]! y. [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: C- z+ t7 W7 t" T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 T. r% S: v% I
A:Pasteurization  巴氏杀菌
. o. r5 C$ C, K
  u& t! Z  i2 u! }( X64.Which of the following steps is not the correct procedure for whipping egg whites?
  }% P0 S: Q  i. C下列哪个步骤是不是正确的蛋清搅打程序?
0 m3 N2 \' h( `% K: UA:Allow to rest before use. 允许休息后方可使用。3 \  r8 U+ b8 q) t- l  f5 ~& ?
, ?( q0 b: R' e: [9 Z4 [8 {( C' Z0 q! e
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ C0 ~# |3 J% ^$ Z% N) w
A:56g and 63g 56克和63克
8 h' \2 h7 o) M
; C. _8 t% n7 q9 d) M& m4 l66.Evaporated milk is a concentrated milk that is produced by removing2 B% N1 S# Q9 {8 K+ E. w" p
炼乳是一种浓缩牛奶 是去除什么做的( \" w: Y0 x. E: J) D) i
A:60% of the water 60%的水( y5 {( ~9 Y3 [1 K5 Y6 v) ]8 T
8 ]1 Z$ U" {4 W1 G
67.A method of cooking that transfers heat through a liquid or gas is:
/ L- J0 b; ^1 \& `一种烹饪方法,通过转移液体或气体是:
6 }- q8 I3 p; UA:Convection 对流
: l) p  f- _9 B( P7 Y  O
# W8 ^* \) X( F9 v68.The cooking of starches is known as  烹调的淀粉被称为7 ^" d0 p3 J( r, p$ a
A:Gelatinization 糊化
' o. p1 [4 n, ~- U$ A$ R; Y
# \+ t, ^: |/ u1 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- r8 d& w! U7 y# V. c% e
A:Braising 烤
2 }3 f$ G# M! W: d7 i" P5 f6 }+ L- _
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:  G: U# J; M0 F& ~! x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* g; ~( b5 u% ^$ |
% @3 ?3 N8 P& }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7 Y# U: a  g* B8 J4 l6 g( C1 b) R
A:Fumet 原汁
" z& p0 S. E: N$ Q% F* z
$ c% s& M  ^2 [6 H  u. p( r4 D72.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0 V. r6 b9 l7 T$ h& G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( _' b1 M, l, m9 q
% z8 a+ n% O: A' _, O: L: j
73.Which of the following is a principle not used in stock making?
* Y4 H" F# n2 O/ Z# y- @' ~下列哪一项不是用于制造高汤(低汤)的原则?4 k/ n0 j; }/ e! d
A:Start the stock in hot water.开始在热水中操作
' _7 N) r1 t( `) @/ y5 E5 q
) a: r' `7 l1 F% e74.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7 v, Q. t- n1 c- B7 p& t) W, O
A:Remouillage 法语熬汤
: E1 k3 A* x# l4 g) ~: g: e& yhttp://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
老杨团队,追求完美;客户至上,服务到位!
加油!
理袁律师事务所
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, 2026-4-20 22:31 , Processed in 0.109637 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