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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。
  u% X# P3 D0 Y) E: y9 |( g, O, Y' a6 t, `" f
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。& A) A! S/ ~" D. J. h. g! y' C$ o; Q
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
大型搬家
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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/ W8 h, F8 T
1.Which of the following methods should be used to determine doneness in a New York steak?5 O8 W0 a+ z+ [, a3 p
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 G2 G0 C4 X: B" C- H
A: pressure touch. 压力触摸
- p# L% h: ~( c: ^) ]: a) J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" ?2 j. [; l  Z2 |9 t. U
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, q$ J) k' R& c! M: X" ^1 p' B
A: acid  食用酸; W4 N! m0 e- \9 p# {) N! l
3.Vegetables are major sources of which of the following nutrients?
* x  G6 g9 O) ?' q- G蔬菜中包含的主要营养有哪些3 A3 S1 P6 X. G: S
A:vitamins and minerals. 维生素和矿物质。
5 k* U- z( b: Y6 E: @" `% K4.Cauliflower is commonly served with+ a4 X& P9 O9 y# p& g& r
花椰菜(菜花)最常见和那种酱汁搭配
; T; G1 K+ T9 b$ ?7 v' YA:Mornay sauce. 奶油蛋黄沙司; }1 T5 o, O0 B+ N* p. w6 s4 @
5.Which combinations of products are found in pie dough?, Z8 k. T$ T7 d7 |% R5 d: F
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 c8 U+ N8 ]2 b% q+ l# uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 `9 P% A6 w0 v% H0 e  }
6The French term for mussels is 法国语青口(海红)叫什么
4 m4 U' ^3 O; I1 d) MA:moules.法语青口,海红3 n$ B8 t* T; j3 B
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 S& g; \1 i2 x2 UA:faintly fishy. 稍微有点似鱼味
* a, G1 Q7 b$ D7 Z1 _9 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ {& q# H$ z- S( a% _% n
A:2 days. 2天( T  Y* n; Q2 B" b2 k) f
9.What are the principle ingredients in ratatouille?
% b9 |8 N( g4 Y+ Q$ B. N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 \/ ^# V4 F7 @) D
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 k2 q5 g/ _! B0 y6 ^7 u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 V, N+ U  P# Q+ b; B8 v& x( \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) Z4 Q" r& t; N. c+ ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
, i7 C: x2 y" K9 t; }5 f大批量烹煮食物要在20到30分钟内( v/ X( M, g4 R! c/ a. N) `$ M
11.What person has the authority to issue a Health Permit?
1 K" F) ]2 y( p$ E. t$ t- P4 C& S谁有资格颁发健康证(卫生证)。  a: k  y. m' v( B+ x
A:Medical Health Officer.! m" V# x8 j, D. O6 {( N6 T+ ]3 T5 R
医疗卫生官员。
: a3 y* a& G# U. i( A5 M9 [, p12.For what period of time is the health permit valid?
! r% @: f0 R& A, |4 z8 [$ ?健康证的有效时间是多久?
, l9 ^) S( d. K% l5 x" ^. Y! QA:12 months.12个月
2 S; a* L" p& h9 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air, C5 N9 J7 L, f% S' F
在食物和饮料准备区,通风系统换气的标准时什么
. u. H- M( N: N, ^) kA:08 times each hour. 每小时8次( l! D# T  ~6 `
14。The minimum temperature for manual dishwashing in the wash sink is
5 ^" L  v3 r( l8 ^: D手工洗碗,洗碗池的水温最低多少度?
- n4 N7 [5 ~4 U+ y2 V# F7 ?A:110 degrees F (43 degrees C). 43度
. X$ i& t8 G$ v4 _' P9 l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# C  j/ J, }& c( q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' m8 i8 I! P$ S  L
A:180 degrees F (82 degrees C).  82度  N. E7 @% Q+ n! v( @/ b, e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% c0 u+ q6 H! `  Q# G8 v9 A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), G3 K7 \, \+ I/ Q1 T+ V
A:en papillote.  法语自己理解
( S: ?0 k" r" ]6 ]: p17。Wing or Club is considered a
# J  y4 D- f# D3 M8 h翼和CLUB 被看做是一种...
' o# O0 o9 |7 E! x5 l; u" qA:Bone- In Cut     带骨切
0 w6 Q- s4 K8 `! K6 F18。New York is considered a   纽约牛扒被看做是一种, O* n- h6 e7 N6 u3 w# r" c, M
A:Boneless Cut     无骨切4 C- i) \2 ?2 s( @( R2 k6 h* D
19.In general, a court bouillon for freshwater fish will contain
8 j1 k" J( n- X7 W6 [7 c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
0 X  _3 Z+ C# [8 ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- _+ `; t' j9 _' d& k( b
和做海水鱼同样数量的调味料和香料
% k6 T7 @+ C7 Y# |20.Anise is very similar in flavor and appearance to3 [: a4 B. g3 |8 f
八角和下面的那种原料有相同的味道3 y5 O8 u7 ~9 j+ v* J- y- ]
A:fennel  茴香
! z* N) c2 i( w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 Q  q6 [4 P: y& m下面那种原料更像大葱且有平面的叶子% N4 h# c' F" c- I! z% p
A LEEKS  似蒜葱 (这边人叫京葱)
# p( `& Y- v4 U* P# u+ w22.Which of the following cutting shapes refers to a small dice, q: H. a  l8 J& f% ^; B5 W+ `
下面那种刀切形状指的是很小的粒(末)
2 K& y7 Z8 i2 m) q' u- KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  e; f8 H* X( q
23.Oil is added to the water for boiling pasta in order to
: e6 }1 }2 s" G7 S& `向煮沸的pasta (意大利空心粉 )中加油是为了  F+ J5 {& j9 O; r: d2 l  P/ L  T, W
A:prevent the pasta from sticking and to minimize foaming action.6 y$ o( Y8 _7 y& @* @+ v* M
防止面条黏合并降低发泡。3 C9 e- J7 c7 i2 C3 }/ ~
24.Which pasta dish features pine nuts and basil?) g7 M5 }& ], y6 g
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. s) L! V+ O. V8 A, ^( M4 _) cA:Pesto.一种绿色的意大利面酱 # A! b  S& D2 w0 R
http://www.tianya.cn/techforum/content/96/563836.shtml
# H: W- b/ g( A/ U4 B9 V, q+ y$ N- O
25.Which of the following is a spring vegetable similar to spinach?
5 Z; h3 m# b7 F! J9 i1 \下列哪项是一个春天的蔬菜类似于菠菜?
4 Y! M; }+ r. c0 TA:Sorrel. 酢浆草。
% X+ C( L4 W5 S, a2 F0 }/ |7 b1 mhttp://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?
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:6 M7 m, d+ v* e0 H: k) }
哪位厨师最早带来高水准浮夸的美食# g0 k& ]( u: s: J7 ]7 s
AAntonin Carême 人名 安东尼·卡罗美
" @, O2 t  }) z0 k1 T) a
' R% {) Q" w0 w6 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. D+ \! }* c" @  t4 c* 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 。& ~0 k: A4 p9 W3 B+ J% o- s
A:Cast-iron stoves         壁炉
1 a! h1 h3 s! r, n& D/ chttp://www.usstove.com/products.php?id=6$ ?% M$ Y+ W, {9 \& l- T
! F3 G/ X/ d* H5 n; I0 }" z
28.The French term used to describe the roundsman, or swing cook, is:# {! @0 @! D% L0 [. q
法国术语,用来描述roundsman,或摇摆厨师是:
6 t+ H4 a4 K$ B) a9 ^A:Tournant   图尔南6 K" W% s- ^; s% ^2 U

% Z0 [2 R% n- O29.Another term for the wine steward is:7 j# \8 r$ ]( Z+ A% X
葡萄酒侍酒师的另一个术语是:
9 w# Q6 U6 C; i9 H! _5 z5 RA: Sommelier 侍酒师. g- N% Z8 n1 q+ [% l5 k
. h9 H7 l1 b% m  T
30.Molds, yeasts and fungi are examples of a:' ^/ Y( m1 [( O, u1 r9 L( x2 D1 ~& A
霉菌,酵母菌和真菌是一个神马例子5 Y+ k4 \; l6 Q' W' x5 w: K, e1 I$ W
A:Biological hazard 生物危害
1 ~& U% w& Y! L$ D, e( N: _' l$ d. c9 M' \
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 k; \7 v+ c' f+ B# Z" T2 g
根据加拿大食品检验局,食品的危险温度区在多少之间:
' `0 A' s8 B$ ]3 [( L( b) yA:40° and 140°F (4–60°C)     4-60度0 Y: X# ^8 h- ?7 B7 |- q( A
9 I4 m* X1 l4 _4 Y
32.All bacteria need the following for survival:" r- i% o1 Z9 ~- T7 p0 y
所有细菌生存需要以下哪些内容:8 N) J8 j; I: Z7 r* p
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 y  Y6 z/ S& `. F* ~! [
3 b4 Z) F& n/ I" e  W2 G6 u
33.Which of the following correctly represent critical control points in a HACCP system?
% n. o2 t: k& T: J! K- ~以下哪项正确表示了HACCP体系的关键控制点?
3 i' j3 G8 G9 s; A6 q- y4 K8 _0 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 V" K; B6 u0 u& \+ M6 m- f4 ^% q, b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& k9 w) G5 J5 Z" _$ c- H1 Z  u3 b6 o  H  {% m* j
34.Which of the following is not an example of a carbohydrate?! T  [  e( z2 K2 c3 i
下列哪一个不是碳水化合物的例子?
) g; Q) ]* K4 N3 s- LA:Essential nutrients 必需的营养物质( ]( i  O- F! j( G& C+ E4 i
2 c2 C8 _1 ^$ u# |0 b# ^
35.The process by which a liquid fat is made solid is called:4 \) a) A8 d0 I. W$ o
液体脂肪做成固体这个过程叫什么
$ j9 L% j2 w# F# qA:Hydrogenation  氢化# [# G2 i3 H- I; G+ o* d' f5 R; m( T
: S  B# D/ y8 Q# E( I! L7 W
36.Which of the following is not an example of a fat substitute?) E' A. ]: J5 w0 |  o. }
下列哪项不是脂肪替代品的一个例子; j) i0 z; F% g4 T; `, C
A:Acesulfame K  安赛蜜K表
5 Y6 Y* L; S) O) q& x2 H# c
6 c3 V; K7 h# a" w) i7 |37.Health Canada requires that a product labelled "fat free" contain:
' [- ]" B# ~8 n! t) N0 g加拿大卫生部要求的产品标有“不含脂肪“包括:
! z# `2 R0 H$ q; D5 D  dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' ^4 E8 I- {1 ^; {  m
6 J  B4 j4 b! R3 m$ A38.Which of the following is not a problem associated with converting recipes?
9 S( [; Q2 I" P8 ]( s3 `! x+ x) d下列哪项是不相关联的转换配方问题?
2 B: P# E3 n0 O% Z6 d2 N: c9 ]0 BA:Unit cost 单位成本
3 R  x" M# O) `6 T8 J5 K. H& e2 r( R# P9 R8 W
39.The condition or cost of an item as it is purchased from the supplier is called:+ p# k; }# u2 V/ C, ~
从供应商采购的物品的品质或成本叫什么
/ G( f" S" s! s8 u9 JA:As-purchased cost 购买的费用
) q1 K/ F" X2 Y5 o3 y" q
! g( y$ \6 _; m1 F' }, c" c40.The amount of stock necessary to cover operating needs between deliveries is known as:0 J4 e9 r3 O( b" }$ ~9 K6 [5 L6 O
在新货到来之前用于日常所求的必要库存量叫什么" z$ I8 C3 K; ?& |
A:Parstock 基本日常最低库存. z  p& e' z: P! {

" F! k9 C% F2 T- S+ ]7 N41.Which of the following abbreviations is used to describe the proper rotation of stock?- ^+ T' N" M) K- n' n- U% D/ w$ ^
下面那个缩写是用来表明正常库存流程?
( D; K4 E3 X5 @( i$ w6 dA:FIFO=FIRST IN FIRST OUT 先进先出/ O$ L/ C6 A1 M* x& {3 |/ W
) K  t( K% S# n& }. G9 O- ~; J$ T
42.Which of the following knives is used to turn vegetables?
7 {% l$ Y8 Q5 s8 A+ r下面的那把刀是用来打开蔬菜吗?' I2 G) O  T$ ^. K' o( A3 g: w
A:Bird's beak knife   鸟嘴刀  {2 U, ]0 t' X7 c, r* m  W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' H' }7 }* H$ x6 i5 v/ v& H
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43.What is an instant-read thermometer best used for?
3 ?' ~3 V; }+ U$ b5 e6 M$ D即时读温度计最好用于那方面?% x, Z  @2 P! }+ @6 o/ \. M: l
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 m$ X" Z7 z) J9 g0 o
3 ~  {  H' [5 s; N5 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 Z- T5 M" S1 R5 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 o8 S$ s& `4 E
A:Cast iron 铸铁
$ `6 n7 l+ {- p: w  h, S4 g$ S$ T
( j# D; {; S* a1 w( G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 r3 r& O  \! E6 A( w( G. O! s5 D; `
哪件装备下面有一个可移动的碗和一个S形叶片?
" S  k3 R7 X) B& G8 tA:Food processor 食品加工机7 V$ r/ {+ X# X
http://www.google.com.hk/search? ... iw=1263&bih=572
: S" {' c: m5 q; x: Q" J: A
' Z# Y# z% V4 M% Q# G5 d46.Which of the following is not a rule for knife safety?$ F5 S+ x2 x) F
下列哪项不是用刀的安全规则?
; x& e7 t: I* X, m' c! |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 i( Q4 s/ R: P. Q* ^5 Z' k" ~
0 E  Q' F6 n( |' }6 |# f1 q4 F0 y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 Z7 H" M- s- h6 x1 ~
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 i; {" ?& S9 Z$ H4 L& x2 {
A:RondellES   C( d+ f5 ~! ?- Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. j$ E# ~6 Y' Q/ \: r7 `4 h
& G5 `* x8 V9 \( G1 t0 R, r/ q
48.Which of the following is a diced cut used to garnish soups?
$ o1 q" {( P, X下列哪项是切成小方块用于汤的装饰?
; {6 X+ T( h! DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; t4 e* r+ n- Q$ w: Z/ k4 I3 l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ b2 G6 Q! E* X0 l
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!!——
( |# X( v2 R; @6 bA:Gaufrette 9 X7 w/ z* B4 ^5 J( I% j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: o& a' a7 ~' e% N7 I) B+ {9 h7 a; T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 W! b8 `+ E0 [! ]/ V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 x" I/ g8 z) {) u
, G$ I& f. j8 K/ Q( u) s0 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' w2 G! e/ {$ 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), z: B: c. B! B; c4 I+ t
A:Cilantro 胡荽叶 香菜
/ s5 p" m7 `* a" g, l2 whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 s, B# @7 i) K) S8 `5 `6 w( W

- D& Z' k7 D' B8 a' {  B60.Allspice is made from:7 ^1 N' l2 I) Y6 S6 e, ^4 M
多香果,  多香果香料是什么  |/ j8 J4 z8 r: P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# [4 J' M" a" L* v7 nA:A dried berry 干浆果% y2 l; ^0 Z4 Y$ d7 Z

& D, M0 [5 q0 l, v61.Which of the following are used to make a sachet d'épices?9 A# `; u; D5 t
下列哪些是用来做香包德épices?, y( I# [: F# [
http://www.sachetcatering.com/
7 E4 ^9 {' y9 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 K! o1 N" }5 \- V2 L; u" m1 ^% o9 r0 I' j  v# P2 X2 g3 ]
62.Which of the following condiments are not soy based?+ Z& }! @  f6 b! ^* u$ [
下列哪项不是酱油调味品的?: d% D6 |/ j2 C* C7 B% V8 ^3 U
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' ]+ J% T( I9 W) G$ 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:; `0 [( f4 @0 w
A:Pasteurization  巴氏杀菌# ~+ U, E  m" T
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 ?" x. [; p; J* m! E& V下列哪个步骤是不是正确的蛋清搅打程序?
7 ]2 R4 n3 g2 C+ U6 kA:Allow to rest before use. 允许休息后方可使用。. e( F! f7 O  [9 T! g
; X( v' N* B! V7 B( _1 C
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: o3 X! w( V! L. P' fA:56g and 63g 56克和63克; k- Q. V( w9 j  {: O

' _: D( w" g; R2 M6 t% g5 z66.Evaporated milk is a concentrated milk that is produced by removing: f8 R! V4 h: L* R4 Z# Y& n* B; X
炼乳是一种浓缩牛奶 是去除什么做的
4 D5 c3 U! c9 A% C; E7 D3 jA:60% of the water 60%的水  y$ W" m+ q+ b. N. S9 M

; z) }, B6 Y* k: [67.A method of cooking that transfers heat through a liquid or gas is:
' q8 z# ?5 ~1 P% |1 d8 t  n2 n( ~一种烹饪方法,通过转移液体或气体是:
6 W( t$ v4 l4 B: ]A:Convection 对流3 R( v: _+ {/ i1 f" f

( e0 W: g1 p6 F! J) K68.The cooking of starches is known as  烹调的淀粉被称为
8 b1 }% t! v) ]4 ^2 [' jA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, f# W1 f$ v3 V# JA:Braising 烤/ j& w# w' r# x  {, f1 S; O1 T
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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:& z! }, i5 I, X
A: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
# W9 o0 T6 y7 o( Q& TA:Fumet 原汁
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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% R# X# d4 m/ a+ X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( t! B, |) z+ e; z  G

8 F( i$ p- q. J1 _- c: X' v73.Which of the following is a principle not used in stock making?
$ d- n3 e( C/ B下列哪一项不是用于制造高汤(低汤)的原则?" T$ l, J2 d6 `' e& W8 |0 a; d
A:Start the stock in hot water.开始在热水中操作
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2 e1 t) c8 N+ d" ^7 `! A74.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
) \8 V6 E1 ]7 u# u! ZA:Remouillage 法语熬汤0 s3 _0 c9 X  p' e" J
http://www.haibao.cn/blog/post/176242.htm
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