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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。3 f6 u" @/ S8 X* I
/ V0 `0 J4 ~: L2 g0 @
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。
) _7 M1 q9 \' k) L5 ~, W" b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# M5 a! f' A, `. ^: Z
1.Which of the following methods should be used to determine doneness in a New York steak?
$ _2 U, v! e7 q# @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)7 l8 E0 q5 w% g$ e% P! O1 j+ i
A: pressure touch. 压力触摸
) Q( t0 k2 c' s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 u3 ?+ z! j' D0 L) H, a2 i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$ j, ^9 n" F$ a
A: acid  食用酸
! f2 s5 S0 p4 e. C. [3.Vegetables are major sources of which of the following nutrients?
- k% H. c5 Q; {4 u  b蔬菜中包含的主要营养有哪些
( D, T/ `  ]6 L4 G; L5 U% LA:vitamins and minerals. 维生素和矿物质。9 h2 ?, u) Y5 e2 q+ l
4.Cauliflower is commonly served with; a; i2 U2 b3 F$ \
花椰菜(菜花)最常见和那种酱汁搭配/ `6 p8 y5 t! V( K: m
A:Mornay sauce. 奶油蛋黄沙司2 Q3 i5 M) i4 s' F; Z) Y; }$ J
5.Which combinations of products are found in pie dough?' i& K' e7 S, c) L" a. 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??)
$ l$ Q4 `! N# i0 u9 mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 s% {! C" {1 z4 f* Y/ N6The French term for mussels is 法国语青口(海红)叫什么
8 m0 W4 \# F3 J- M2 v5 j2 B5 VA:moules.法语青口,海红3 l- T# b( v8 y, s  v; l: j* f$ _2 y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% A: i- ?) _: e4 K) d. E/ a! D/ N
A:faintly fishy. 稍微有点似鱼味
) z: K5 S$ h7 m  T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ ~4 K1 r3 |( |% f$ W  g$ rA:2 days. 2天
: G6 b5 o. U! n4 O6 ]0 Y" @6 ~% z) A9.What are the principle ingredients in ratatouille? & h: C, V0 ?' a! v3 _+ f8 x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* L/ B2 O7 V- y! @6 [7 h6 S
A:Zucchini, eggplant, green peppers, onions and tomatoes$ P2 [& _2 B# z) {/ D' ^1 P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 U! n& ?( w; n. ?! y5 z: |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ [: Q+ z- ?) cA:cook food in quantities that will be used up within 20 to 30 minutes." {3 _' R2 n6 ?
大批量烹煮食物要在20到30分钟内
! u7 Q# w0 Q: S+ s3 i11.What person has the authority to issue a Health Permit?
# ^+ L% i( Q: S% P; B谁有资格颁发健康证(卫生证)。
% u) T8 b$ F. ~% z2 UA:Medical Health Officer.2 f% F* f; r- Q% N% j2 E
医疗卫生官员。) m& l' B3 _4 ^2 z! r; f
12.For what period of time is the health permit valid?, k0 S7 k  i- L7 {6 K
健康证的有效时间是多久?
! @: O  x* k( d9 N8 L5 p3 BA:12 months.12个月# P0 o; [9 A1 q9 C) t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 i  z3 J9 x2 X& T( j
在食物和饮料准备区,通风系统换气的标准时什么! g" Y2 \/ g8 ]
A:08 times each hour. 每小时8次" {5 |+ i$ Q- N# j/ }
14。The minimum temperature for manual dishwashing in the wash sink is
8 H- \% o, ], w9 [手工洗碗,洗碗池的水温最低多少度?- J* v( Y( `; b4 E1 g* `
A:110 degrees F (43 degrees C). 43度
& ]2 K2 o' \4 ^8 A: N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 S% x( z. a: @9 g  e/ T1 ^3 i6 @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 o' P( |4 Q& g1 d, X$ j& a& P8 i. N
A:180 degrees F (82 degrees C).  82度
+ z* a( Q% `' V9 \6 J) z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 R7 m' ^4 G+ j* C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), S) l1 r$ Z! `) ]6 _" C8 S
A:en papillote.  法语自己理解! Z% f8 x: C2 L2 d" g1 [
17。Wing or Club is considered a
8 b+ u+ O* I' b" ?) z& e翼和CLUB 被看做是一种...
" _) N3 Z0 c/ n1 {A:Bone- In Cut     带骨切8 n$ [9 h! B- l$ _8 j# Z
18。New York is considered a   纽约牛扒被看做是一种8 Y" ]* u) |  j. ?% G! `
A:Boneless Cut     无骨切
, D2 O) b4 C! q& k- ~4 W& S* o19.In general, a court bouillon for freshwater fish will contain
7 L. i; C+ ~0 U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: J2 a1 |0 c7 o+ o7 J  K
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 P) R8 v, `7 ?: ?8 ^" R* Y
和做海水鱼同样数量的调味料和香料
4 y6 d3 G. o9 F" K6 z20.Anise is very similar in flavor and appearance to
9 R2 O3 n( H4 x! l# r八角和下面的那种原料有相同的味道
1 R6 Z2 ]5 i) m" n- K/ ]: l# oA:fennel  茴香5 g7 r: c7 J' E  p( P6 E: r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 U+ }% v. p) ^, z: {下面那种原料更像大葱且有平面的叶子
( r* E- x2 X4 V. F6 h4 A0 FA LEEKS  似蒜葱 (这边人叫京葱)5 N8 A+ o; f- J! w( A
22.Which of the following cutting shapes refers to a small dice
9 ~5 k' X" A6 j0 j6 D0 U下面那种刀切形状指的是很小的粒(末)
$ v* E( B9 i. F2 iA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ u% \4 d' \/ o$ N23.Oil is added to the water for boiling pasta in order to6 g7 U  c6 J, ]: h1 d' j& w
向煮沸的pasta (意大利空心粉 )中加油是为了% B6 k6 h$ H9 @6 R
A:prevent the pasta from sticking and to minimize foaming action.0 O& s. G  A9 V. [6 W) A
防止面条黏合并降低发泡。
1 x2 r; h# \' h3 d- G24.Which pasta dish features pine nuts and basil?5 Y% O+ u) W2 \* n- l/ e( q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 \4 Y1 ^& I! @. d; v) x  d* b) c5 E1 B. c; w
A:Pesto.一种绿色的意大利面酱
' ]9 I; U1 K+ V, [- ohttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?6 ?7 W) @  O/ N
下列哪项是一个春天的蔬菜类似于菠菜?+ e- j* z, f0 e6 N
A:Sorrel. 酢浆草。; Z% l; M" X+ \1 w, x
http://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?
理袁律师事务所
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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:
5 U( d* _8 k9 {  q) W哪位厨师最早带来高水准浮夸的美食
. F/ P8 _5 M7 d3 O) uAAntonin Carême 人名 安东尼·卡罗美
# h. q: [3 w7 W8 z. P1 b7 c( Y* {4 d4 @6 L
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 w: K. l. W% m  \8 x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  R$ Z5 J5 g& j# ]) k! d$ v& L1 I* a
A:Cast-iron stoves         壁炉
: V# m1 v- _0 h+ ~) Jhttp://www.usstove.com/products.php?id=6) O! C- i: w4 Q

5 u; j' A% l% U, o6 s* ]9 y( Y28.The French term used to describe the roundsman, or swing cook, is:
: X. g$ B. I! ?6 ~: x( D$ ]! x- ]法国术语,用来描述roundsman,或摇摆厨师是:
9 d$ Y# y9 K$ {& p( t& t2 W+ r8 bA:Tournant   图尔南
4 T  Y+ ]" ^7 h, R( v- h3 Q
; k( @/ G# o  `. Y4 F29.Another term for the wine steward is:
- b4 W) H, m" K! q2 _葡萄酒侍酒师的另一个术语是:
7 R, [# I/ k0 c0 ]5 U2 kA: Sommelier 侍酒师
: g5 w! d% ]  o" C4 t, U, ?
' q7 P- d& W2 K+ D8 P: m30.Molds, yeasts and fungi are examples of a:
' Z6 v1 o. o0 j4 Q+ i3 b7 m霉菌,酵母菌和真菌是一个神马例子
3 Q0 d4 p5 u& ~  d4 LA:Biological hazard 生物危害/ q3 _* [6 K) n3 u* C) n# N$ {  y
" }4 l  r& I) s8 X8 _$ ~
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 C7 g. R. t- `
根据加拿大食品检验局,食品的危险温度区在多少之间:
: f9 w/ a  o' U! i% H/ v' DA:40° and 140°F (4–60°C)     4-60度: c) {" e9 W+ ]% f9 P1 ~# T
3 H: P7 m& P' J; i8 F7 Z
32.All bacteria need the following for survival:
, P5 x, N- j: a. y  z$ \所有细菌生存需要以下哪些内容:
- R. `0 \& I1 Y4 n* C: G9 p) R, NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; j8 V- R/ r9 M$ h

3 d) H: H7 r" y$ ?1 A33.Which of the following correctly represent critical control points in a HACCP system?$ I0 z- L! v& D# ]8 z$ x
以下哪项正确表示了HACCP体系的关键控制点?7 k9 B6 Y. W2 y. c- l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # A% \0 V' a4 l& A: A2 z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 ~' _4 u* |' m+ G1 ?4 l4 h- S+ i2 n* a+ T: G4 C- ~
34.Which of the following is not an example of a carbohydrate?
7 U0 ^6 D' o8 ^下列哪一个不是碳水化合物的例子?
8 u; k" a* S+ w. \# `A:Essential nutrients 必需的营养物质) T) E6 F8 ?* S- u! a

5 ]/ C. d" H) \1 E35.The process by which a liquid fat is made solid is called:' ~$ T) Z" W' c  e# w
液体脂肪做成固体这个过程叫什么
: l4 D( C# [2 s0 N, u( @* ~A:Hydrogenation  氢化2 ?6 f. G2 F+ f! m0 J/ D; D  W+ D7 h
" o  `1 i# P6 V% D% h
36.Which of the following is not an example of a fat substitute?
" z, N6 j) g5 l下列哪项不是脂肪替代品的一个例子# ?) g( g0 S6 D- p; ^9 w
A:Acesulfame K  安赛蜜K表* L, A/ i8 {& B" O& U
; Y- g' F9 A, P7 e
37.Health Canada requires that a product labelled "fat free" contain:
5 A, R* {- u3 V加拿大卫生部要求的产品标有“不含脂肪“包括:/ M/ J+ p: V. b! X8 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
3 E) s* ~0 A! T% a( `下列哪项是不相关联的转换配方问题?
6 U( P4 V6 ^8 a* J( s, T2 ^0 aA:Unit cost 单位成本1 R; {! ~' ?( w& [0 `# e7 r$ _
: P0 [4 ?5 [; p, W! @
39.The condition or cost of an item as it is purchased from the supplier is called:1 F5 P9 B! m; v: L# K% v& m
从供应商采购的物品的品质或成本叫什么% L6 k+ Z, }' r7 n1 `* P5 t7 S
A:As-purchased cost 购买的费用
) k3 P3 `# X$ ~1 \8 t9 a( j( c) a# M  u: e+ }
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 u  ~1 ~3 {( r) ?5 _8 Y' O' N
在新货到来之前用于日常所求的必要库存量叫什么8 a) |2 \9 j: N
A:Parstock 基本日常最低库存
8 c5 T# R3 O5 Y! v; b
' @# F0 N3 e1 l# Q- K  G* o41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 r$ ]8 l- ^. L4 b下面那个缩写是用来表明正常库存流程?, h- O2 A* z) y/ X5 ^1 L
A:FIFO=FIRST IN FIRST OUT 先进先出
4 _# p7 j; v+ A. X
  C6 I% l& I( I42.Which of the following knives is used to turn vegetables?- M$ U; j4 l+ n+ n- @% ^
下面的那把刀是用来打开蔬菜吗?
: \$ q- Z4 M8 m! x, X1 U$ ?A:Bird's beak knife   鸟嘴刀
' c! l; q' ?6 Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& E* _* ]2 W- x- l2 P; c, G43.What is an instant-read thermometer best used for?
9 y; x- ]/ Q7 ?, z+ q1 f/ e1 Q即时读温度计最好用于那方面?
: Q- ^! A- X: RA:Checking the internal temperature of a roast 检查被考物品的内部温度
: C9 J3 D% f" V6 X, E4 a4 S) k
6 u7 m, M5 S! k% t: S" ~9 R$ ?+ S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" j; b$ F7 Q0 u
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ h+ T$ C" |& e  o( {, {( ~  @
A:Cast iron 铸铁3 h9 M# s# U! F$ D. ]# s. o

9 ], S$ T4 ]8 N; j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ s9 I0 T4 U7 i$ E/ W
哪件装备下面有一个可移动的碗和一个S形叶片?
  l8 \- ], z$ _% e( [/ LA:Food processor 食品加工机  ~  l( {1 e/ a0 r& P
http://www.google.com.hk/search? ... iw=1263&bih=5729 z( L/ ^$ B# c* Y: r. t% {
8 x0 W; U" F2 R; N$ ]; }  Z
46.Which of the following is not a rule for knife safety?! ?+ m( l, x/ \+ w' _. C
下列哪项不是用刀的安全规则?& C' x, Z" y7 G+ {! ]: p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: w! ~8 t6 _7 ]' J8 W0 ?. S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# J" a7 y' }* U7 F- G+ {
A:RondellES 1 T* A2 e% z: R: C* i/ @4 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 a6 E0 S4 S' E

" z% m; k# e& s' \$ e* a: p, r: ?6 ~48.Which of the following is a diced cut used to garnish soups?
8 |9 V) G+ r- f, L0 z下列哪项是切成小方块用于汤的装饰?( t. D( Z; m2 d( f- O$ b" g1 |
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  n. H; s0 I6 [) O" Z- H: t5 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 S  X/ L  A2 B( V- T
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!!——
  U: x5 N2 y# s- GA:Gaufrette 9 N0 y! H9 j, D; Q1 i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  q6 W$ A5 X/ V) {) \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, a% |+ p9 T/ N9 R  y6 d& p' l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 G, I5 V9 h6 F
4 ?) K; t+ W4 C9 u9 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& J& D* M$ @% t1 c" a. F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)
% S8 b: _4 ^& i0 e$ E" F" {! |A:Cilantro 胡荽叶 香菜
# h- W# b+ X9 s9 K. Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ x% y& Y3 |" e, H6 M9 {9 l
" |7 U, v" Z6 L, T60.Allspice is made from:4 V8 p  n  e" L2 S
多香果,  多香果香料是什么
& x2 G1 ?  l! S) |6 @9 Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ Z; d3 F; g: R
A:A dried berry 干浆果
: ~. Z& Z6 @7 j# g2 e
) |* F6 R' ~4 S* ]8 h61.Which of the following are used to make a sachet d'épices?
1 M! K5 r; c8 C7 i3 e下列哪些是用来做香包德épices?
* L% E! |1 O- t, Y5 _" T  s; V  Yhttp://www.sachetcatering.com/
' `4 f# A6 x/ J( o+ X  W7 P  ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! l2 p2 e2 p4 N& x5 I

2 y( y8 T$ A' [7 I" {62.Which of the following condiments are not soy based?
6 ~0 d5 G0 [# F: C, e; G2 c1 J下列哪项不是酱油调味品的?
4 V  M& G/ P/ z1 h; E- nA:Wasabi 日本辣根
4 h8 R5 L& b. r8 E. U4 i9 O* d2 P
3 u+ S7 T) b# p# H# r$ k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- g$ b+ N' o/ r. E3 c' C
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:; t) ^- v. ^. h6 v8 k3 Q2 x
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?' y" o9 H; R: N$ |& Z
下列哪个步骤是不是正确的蛋清搅打程序?; O1 V/ |) ~$ s5 ]+ Q4 T2 ~0 U
A:Allow to rest before use. 允许休息后方可使用。
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& l8 {. r' D& F/ P* p1 i- {65.The weight of a large egg is between:一个大鸡蛋重量介于:( z/ B9 W' g3 I) L9 D1 s' M
A:56g and 63g 56克和63克' F& E! y: B! l! Q# y1 `

- }& [- D7 F; `, Q: B- \. G& u66.Evaporated milk is a concentrated milk that is produced by removing% C! G! J) e3 s9 O; t
炼乳是一种浓缩牛奶 是去除什么做的
( n: j, w+ C; p& U- L: Z( p# AA:60% of the water 60%的水7 O6 H' X( }3 Z+ E

! J6 q/ i! `6 C* c5 Y/ h67.A method of cooking that transfers heat through a liquid or gas is:
+ B' w* x1 p& W# G- S5 Z一种烹饪方法,通过转移液体或气体是:
: ?3 R8 \( P% b/ H+ [5 ]A:Convection 对流2 z: }, e0 [% \3 V/ W* N
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68.The cooking of starches is known as  烹调的淀粉被称为
- I0 B7 w! _/ G+ {/ w& s  BA: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?
2 W- }+ w: ?; h3 o. ~/ L1 {0 pA:Braising 烤
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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:: j# U5 D; F# t7 H1 f; m
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ m1 P( B2 t2 e5 J5 V
; ^/ F- o6 h4 _. q
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
' E4 Z! W) e. ^' g5 HA:Fumet 原汁, s9 V: ~" C. H* }7 \; h* s

; E# R8 |. `9 |* k  H72.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
8 v8 E" j& i6 n4 g* B7 AA: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?
' f2 n0 y+ A  B, g% L下列哪一项不是用于制造高汤(低汤)的原则?% ~9 B: o/ C% G
A:Start the stock in hot water.开始在热水中操作1 s! }( P0 H) p" z# b0 T
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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
! v+ E( I# ^5 z/ p) C2 OA:Remouillage 法语熬汤
/ W* O: L/ Z. a/ b) vhttp://www.haibao.cn/blog/post/176242.htm
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