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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。& E9 L* h- m7 j( A2 J

0 o+ L7 u& x9 q/ }, G$ `. s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。- e) L5 x1 M; y: p" G/ t8 O4 {
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
理袁律师事务所
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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3 b0 p  F6 H" k- S# a
1.Which of the following methods should be used to determine doneness in a New York steak?
2 v; S* Z' }6 C8 k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)
- [1 s* }  [1 v# fA: pressure touch. 压力触摸
/ W) s4 B' ~% k: K( ~7 u* Q" B8 H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 R2 @8 o. K8 P" @. k( ?6 b, J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; g- i7 r" q5 b2 N1 U/ j
A: acid  食用酸
0 l& C" O4 h* F* P/ @3.Vegetables are major sources of which of the following nutrients?( D6 C/ _; P. ?% y$ h' \
蔬菜中包含的主要营养有哪些
' m7 f% H& a% ~4 Z2 VA:vitamins and minerals. 维生素和矿物质。
# d, ]" C. Y" [- U! T+ L: k4.Cauliflower is commonly served with* F2 Z1 z5 s1 F0 t, T
花椰菜(菜花)最常见和那种酱汁搭配- L' P5 S. _9 K8 j. B
A:Mornay sauce. 奶油蛋黄沙司6 w) M2 M" F3 J' N7 N
5.Which combinations of products are found in pie dough?
0 L2 x5 {( }/ ~6 k& U/ Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). [& A- M0 }; j! S; x) R4 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# @, f3 X2 T7 l6 C' f6The French term for mussels is 法国语青口(海红)叫什么
1 B! B" o' |) Y& HA:moules.法语青口,海红2 S. X% a" o( z- m) r  O$ ?
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, m" m# T7 p' z/ }# M+ V! Y" ?5 m
A:faintly fishy. 稍微有点似鱼味
7 q- a8 Y" U$ I0 b0 O8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- @8 E. G, F5 ]! m0 {) P0 L4 zA:2 days. 2天# K% a9 g7 h7 M) s* I$ t: s2 H
9.What are the principle ingredients in ratatouille? & {1 w6 i7 Q* B% o8 n- [( E
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' y3 b" G) v# j! e: {# C
A:Zucchini, eggplant, green peppers, onions and tomatoes1 H6 Y3 f, M8 |9 C& i+ ^
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  k9 }8 n- X1 ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 f+ k- u8 S1 U8 b; r9 L
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ k& q  A3 w7 d# S大批量烹煮食物要在20到30分钟内' s5 {' M2 N5 X! p( u
11.What person has the authority to issue a Health Permit?6 Q3 o$ q; C( `( G3 J
谁有资格颁发健康证(卫生证)。
3 L5 U/ Z  N- m: uA:Medical Health Officer.
4 m6 W4 T  R" g0 |! ^. ~2 g# O5 V( k3 q# j医疗卫生官员。) E3 \1 L3 |9 m
12.For what period of time is the health permit valid?: r  |0 N: X* e8 F! {5 E& X/ f
健康证的有效时间是多久?
. S& \( X3 Q/ C9 N# \9 J6 J7 nA:12 months.12个月& {% q3 G! x" J# Y$ Z. m: q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 s% x- v+ ^) h1 ?4 I在食物和饮料准备区,通风系统换气的标准时什么
% j' N' V# q8 t, X8 E* v. FA:08 times each hour. 每小时8次( d1 ~3 a& a' U8 \' x! q7 w$ |) Y
14。The minimum temperature for manual dishwashing in the wash sink is/ L( ~+ P8 m+ K; h4 B2 z
手工洗碗,洗碗池的水温最低多少度?+ ]: D# a- ?4 J" H, T( |! q5 J/ A
A:110 degrees F (43 degrees C). 43度
# t9 t# j7 O7 _1 R" s7 Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
% j& K" T) ]! t4 x% ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ L3 H! U; @+ ~$ @* |
A:180 degrees F (82 degrees C).  82度
5 ]$ _% s7 ]% T. i4 N5 V/ n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" Q) Z) k, B6 a+ D$ V9 W+ I4 G
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! D; ]& l0 b. s/ V/ rA:en papillote.  法语自己理解$ V& K* q2 C% B
17。Wing or Club is considered a
' c' u# h7 @0 t) ]; N8 [1 Z* `翼和CLUB 被看做是一种...; }6 F- r8 p7 F& t& }3 S! a0 t5 N  Z
A:Bone- In Cut     带骨切
( m  V( c/ s. H18。New York is considered a   纽约牛扒被看做是一种
; l3 x, ]! m' x; T( A' s! v+ T8 K2 [A:Boneless Cut     无骨切
, K  D4 y. e$ [7 k6 O19.In general, a court bouillon for freshwater fish will contain
* X6 k' i0 ]+ P1 o  ^. @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
. R, p! k" Y- Y1 K5 e3 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: u, c  b' w/ ]8 }& u2 I( B+ k
和做海水鱼同样数量的调味料和香料
2 w5 E! u; V. W, B5 c2 l20.Anise is very similar in flavor and appearance to
' n4 F" m1 B( Q7 a1 r9 F八角和下面的那种原料有相同的味道$ t* \6 a$ e' x8 P" m& t' R6 X  `
A:fennel  茴香4 `, s) N5 \+ K- U4 A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# b, N0 e( e; l# Z- C下面那种原料更像大葱且有平面的叶子+ h/ a( ^1 U3 Q
A LEEKS  似蒜葱 (这边人叫京葱)
" v6 i3 g3 R  F22.Which of the following cutting shapes refers to a small dice' k& d& S6 V; z9 n$ [
下面那种刀切形状指的是很小的粒(末)
0 J( B, I' u: F6 Y1 XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. u; C$ ^2 R5 U+ k
23.Oil is added to the water for boiling pasta in order to' g6 E0 _) Q9 u7 |8 k& e- v
向煮沸的pasta (意大利空心粉 )中加油是为了
* m3 x- b+ a; h( U* kA:prevent the pasta from sticking and to minimize foaming action.
2 [6 e" h  _1 F: a防止面条黏合并降低发泡。: `" {! _6 u3 Q# ^! s+ c7 W
24.Which pasta dish features pine nuts and basil?. a* {# Q( R6 P) V  v( M! j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 p$ d. Q( A& Z9 W# z; _
A:Pesto.一种绿色的意大利面酱 $ u1 W1 `5 f( x; E% l
http://www.tianya.cn/techforum/content/96/563836.shtml5 Y! E8 t+ ~" w) V7 \( {0 H

4 `4 V* \5 n$ ?, |# z, R. H3 y25.Which of the following is a spring vegetable similar to spinach?7 A% G% r- j6 C
下列哪项是一个春天的蔬菜类似于菠菜?! [  L6 n/ G  }8 |
A:Sorrel. 酢浆草。
( q' |/ k# G# Thttp://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:5 e) W- T% \1 m3 W2 `4 }2 A! T2 x
哪位厨师最早带来高水准浮夸的美食' }7 v6 \* u+ a6 |
AAntonin Carême 人名 安东尼·卡罗美
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! P+ `. h* T( z) N4 ?: Q( k! }3 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ k, o* A. x0 W9 f4 a1 o5 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: `/ \) y" m9 v) f* N& e( s
A:Cast-iron stoves         壁炉
0 K4 G$ U+ r/ e+ xhttp://www.usstove.com/products.php?id=6
7 A  o3 ]' w; _4 e4 }( k: s1 Y5 g) \$ n% }# T
28.The French term used to describe the roundsman, or swing cook, is:+ o% y- ~8 G" D$ o5 U" d
法国术语,用来描述roundsman,或摇摆厨师是:
; [( t, X+ O. F' G2 o! y7 j: q0 ZA:Tournant   图尔南
; R  u1 O3 r6 V( Z- k
; e' P/ O' L" e29.Another term for the wine steward is:
; |4 ]# \# Q4 P. o5 {葡萄酒侍酒师的另一个术语是:
7 V0 \/ Y$ z6 S3 P1 LA: Sommelier 侍酒师0 T* `/ b2 i; J2 U. }) Y! V1 t

6 C+ p3 z0 m2 @- T' Z30.Molds, yeasts and fungi are examples of a:
' A. P4 x+ l# M: P3 E3 M# E) ~3 Y霉菌,酵母菌和真菌是一个神马例子
# r6 @1 i: r2 k7 RA:Biological hazard 生物危害3 f3 x5 m& x3 ~' O9 C5 S
) z$ N9 F" a, {' Y, g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, q6 H  \: m  o) F" h/ n! D
根据加拿大食品检验局,食品的危险温度区在多少之间:6 L) T& d# c  G
A:40° and 140°F (4–60°C)     4-60度/ S) U6 U8 K3 M5 i8 B
8 y% v8 G/ T1 S1 U/ ~4 q
32.All bacteria need the following for survival:
  e* ]3 C4 F! M4 n$ t) t! c7 ~所有细菌生存需要以下哪些内容:
! J2 ~0 y2 F! }9 V6 NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 u+ a, }; i# O% P0 e( |( L2 a0 A6 }3 g' {  E
33.Which of the following correctly represent critical control points in a HACCP system?7 [+ ]' r: @3 N8 Z8 a8 F! N6 k
以下哪项正确表示了HACCP体系的关键控制点?
7 l* W1 d5 G( Q% J3 @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / e5 x3 M! X- b( d3 p! A( }% p. f8 C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 T3 k, N( R5 V0 ]7 n$ N. T8 B  d- b
( D% Y4 O6 Z, \$ I' `
34.Which of the following is not an example of a carbohydrate?7 [1 P: @" b2 J; C$ b+ \1 D0 C
下列哪一个不是碳水化合物的例子?
8 X0 e" \  n, y9 f3 d; B+ d$ OA:Essential nutrients 必需的营养物质, _5 T& p  Q* x! g5 u9 q
  o' h+ O4 Q# w: l# c
35.The process by which a liquid fat is made solid is called:
( N( l3 o; ~6 L- T8 j5 ]液体脂肪做成固体这个过程叫什么
9 J6 c/ [, i4 f3 Q6 m4 VA:Hydrogenation  氢化
, o! t' }) Y+ H' Y- I8 p5 F
( G' Z0 o! f+ H8 H" A36.Which of the following is not an example of a fat substitute?
6 [' C3 T2 h% f; w. P7 N; H下列哪项不是脂肪替代品的一个例子# W3 \$ A5 l: T8 h$ p' N
A:Acesulfame K  安赛蜜K表
6 Q( B3 P' y& h  V) z; w! n4 x4 l6 f2 \( |  C; x3 {2 b8 c$ b/ F
37.Health Canada requires that a product labelled "fat free" contain:
/ d% G4 |& i1 D; U. p) s加拿大卫生部要求的产品标有“不含脂肪“包括:
/ X. s& h- u- v7 p0 O2 cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- [# S/ v& s1 s

$ m' b- j) f- J8 D0 U/ @: B) f38.Which of the following is not a problem associated with converting recipes?' |+ F8 f/ H/ D) q6 v
下列哪项是不相关联的转换配方问题?
- d+ T5 O+ j' }9 b/ ~: dA:Unit cost 单位成本
6 D7 J' z' {* O& p! N& `' Y: b9 P9 W
( G& T4 k$ @6 @" z39.The condition or cost of an item as it is purchased from the supplier is called:8 \6 U5 q* E$ v: f
从供应商采购的物品的品质或成本叫什么
& {& c4 I" F4 W% ?' rA:As-purchased cost 购买的费用. B1 T1 f0 `2 d1 f
/ N. {2 s4 b5 b* M$ C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' j2 d! c; o: t6 Y+ t, w2 P在新货到来之前用于日常所求的必要库存量叫什么( D$ [: B/ H" z0 j. n
A:Parstock 基本日常最低库存) R( H) q2 H. O) |

, z4 v6 r) k! W, y41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 h) {9 S' n' [! L. r% c" z/ T( O下面那个缩写是用来表明正常库存流程?# p. `2 F4 f) p+ o: h% |' n
A:FIFO=FIRST IN FIRST OUT 先进先出+ Z; g5 n. I. z; F

0 j9 q% A2 t: R9 q1 X. ?42.Which of the following knives is used to turn vegetables?
% C  a% A$ r  v# q下面的那把刀是用来打开蔬菜吗?
1 p1 X  M: y8 d0 x0 h8 @7 \A:Bird's beak knife   鸟嘴刀/ L, {" J& g2 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) J. x  Y* \7 {/ S- `! t
# c  j6 L# t9 {# B. [
43.What is an instant-read thermometer best used for?
8 [/ U/ d5 b) q- q# d& [" _1 j即时读温度计最好用于那方面?; D- y! N7 I  Y0 o" u4 h: z( V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% p2 C8 m0 X8 a. w& K
7 o: s8 s8 ]+ D/ V7 F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' Q" b% L' A& r6 {+ g
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 ]4 z% }0 U" b$ e  MA:Cast iron 铸铁
( U: z# p0 Y* ]/ U2 v: L- q
! l) j. Z# Y8 o& o& T1 \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! L5 U5 [! ]+ o& X  w5 c
哪件装备下面有一个可移动的碗和一个S形叶片?3 v4 Y8 e4 f4 F4 Q+ d7 `
A:Food processor 食品加工机. Q+ s3 W2 g9 n; C7 `7 S; I
http://www.google.com.hk/search? ... iw=1263&bih=572+ R+ p! O" m  Q% l$ J, ~

3 O) r" U" x7 f" i46.Which of the following is not a rule for knife safety?
0 V. u  |! A( G$ q下列哪项不是用刀的安全规则?
6 z' H4 I3 ?, x0 R) U: j" sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  K$ f+ C' n: m

3 x+ U( e& u3 |6 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 [1 _7 _1 e7 \3 b# ^# ^( a' L8 y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 T- x( O. x. S$ y4 qA:RondellES
" h. v1 C! _/ j/ N8 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, y; ~6 D/ a! |- |5 x

7 Q! k+ J9 b6 \0 p48.Which of the following is a diced cut used to garnish soups?
9 r# W4 o! j$ f7 N+ ^6 d下列哪项是切成小方块用于汤的装饰?
8 t. _4 L% s: |1 q5 gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ m- W2 e6 A# J+ c' @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ Y& Y/ q3 F9 c' U4 D- U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!!——& j, U: g4 r* c
A:Gaufrette
* |2 x9 D& a" dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) U( l% C3 N6 S; }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# F$ |7 Z3 y: V# _$ ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# K8 j; i( m: O. d9 g! A$ h8 U4 F; e- y' x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 a# ?5 e* M. w# j( L( x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)
, Y0 Q- j! o. \6 \% V& x" \A:Cilantro 胡荽叶 香菜
$ y: U& F) g1 b, O) A. m1 Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- K' |: Q! Q: L# O9 v

' l' W+ w+ R% c: F" f! P" d60.Allspice is made from:
! R4 k4 b5 ?- A8 W& j: r 多香果,  多香果香料是什么6 P( b$ `7 y) e2 b! V' Y4 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ e4 O0 T: g2 g6 O3 y# L3 ^
A:A dried berry 干浆果# I' |9 u8 g* V

9 G8 k4 e# K9 \/ l61.Which of the following are used to make a sachet d'épices?
: y( d/ s& Z8 i+ L4 i下列哪些是用来做香包德épices?
) r5 M$ m! t# M2 y9 }6 O- qhttp://www.sachetcatering.com/
0 z- ?# x/ F4 ]) {8 x/ T) e3 a" BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 ?' B$ O9 u+ ^6 }3 [
3 _* z: S( V  S. \4 l' {% \
62.Which of the following condiments are not soy based?
1 p/ H' B! I1 z6 w5 c, B% T, u下列哪项不是酱油调味品的?9 a0 E6 j* e) y, X
A:Wasabi 日本辣根+ ?6 z6 x, f6 p$ m4 P
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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:
( [* x0 U- y7 M, B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 z6 L5 @8 \* S4 r- q+ G5 ?
A:Pasteurization  巴氏杀菌- b' ?# I! c0 i0 ]$ y- j5 g1 f

2 c4 N9 |9 u% A0 D+ x9 h64.Which of the following steps is not the correct procedure for whipping egg whites?
9 Q5 j% \' [) E/ k; ~) _下列哪个步骤是不是正确的蛋清搅打程序?
7 o6 H- g, d1 x& c! x. v/ WA:Allow to rest before use. 允许休息后方可使用。) D$ _1 K/ F9 \3 a  h. h
( P4 G( h" l+ |
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 z) ^  _% r' x9 h8 I; B, u
A:56g and 63g 56克和63克7 `: G0 Y6 ~$ F8 b  I8 N
9 B- `+ }. k, e2 r( N# G5 i
66.Evaporated milk is a concentrated milk that is produced by removing2 n# R0 {/ j; ~8 l5 B
炼乳是一种浓缩牛奶 是去除什么做的
2 P* y: _4 L* r: |: \- T7 yA:60% of the water 60%的水
7 i; R6 k& q; K; N8 v* D1 x  G, `/ g: z+ i5 `
67.A method of cooking that transfers heat through a liquid or gas is:( A$ _: ~0 G/ b, J8 E- {
一种烹饪方法,通过转移液体或气体是:
. P4 U6 D! G- ~  gA:Convection 对流
; v6 q! c4 B* {+ k9 r0 B! f. S' C# _, V4 Z5 I% h
68.The cooking of starches is known as  烹调的淀粉被称为: w4 I7 |5 T! L
A:Gelatinization 糊化' m0 Z" ]+ q/ ]1 ]' e1 h6 r' x
0 I0 ^5 q/ Z' w; K* f% v  x
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# {9 u* ]* f) z2 [* P; u! ^
A:Braising 烤
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: N! A* t- P$ ?& k, \: x70.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:# ]9 W5 v9 {# q$ O$ c( A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 K+ k8 @5 C6 n! _2 @6 i

. ]+ t/ c9 a( s% S; N4 u* |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% Y1 P# [" ~& u$ }
A: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3 U) ~* [! G- x4 j5 k1 k7 k' D4 ]: J: Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" F, [: W7 a% s
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73.Which of the following is a principle not used in stock making?, N! g) h+ K7 ]- M
下列哪一项不是用于制造高汤(低汤)的原则?
; N7 h, _, s4 g; }+ W* A$ h1 \+ QA:Start the stock in hot water.开始在热水中操作
% O7 ^) j8 Z) `. ]) T# H7 w% K
9 q; }3 c1 \2 \; @2 e% T74.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
, n$ c/ N# P/ tA:Remouillage 法语熬汤
  B# V) U+ ?  yhttp://www.haibao.cn/blog/post/176242.htm
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