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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。* q; @6 F& G6 w$ W

! b) ~) H& \! \$ V' K8 M9 K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。
4 V" k3 H  j/ n7 X8 p6 V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
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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
! `( G0 E( r- s8 a, B' s" ^1.Which of the following methods should be used to determine doneness in a New York steak?4 h6 R4 \, X6 t" G& C  L3 {
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)
6 S/ W. Y" j2 AA: pressure touch. 压力触摸. K, K% `" S8 @; @! x1 m/ h
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 c: N2 B# s$ e- u2 D# H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+ K# V% k) `7 S0 Z+ C) w- i
A: acid  食用酸
2 ~8 _2 b% H/ j$ C3.Vegetables are major sources of which of the following nutrients?
3 y% Y' \' b- g7 m, s+ V6 S蔬菜中包含的主要营养有哪些
8 w% `& Y7 e& aA:vitamins and minerals. 维生素和矿物质。$ t- x* j- ^4 {7 G* s
4.Cauliflower is commonly served with/ o' N, W7 R# Y; O! l/ h
花椰菜(菜花)最常见和那种酱汁搭配: S9 f9 B, }- ^7 V/ Y4 P
A:Mornay sauce. 奶油蛋黄沙司
( M7 u" _( k# M$ E  n1 }, @1 T5.Which combinations of products are found in pie dough?. ]: }, C0 Z: Y0 r. e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% k" j6 @7 w" `+ ~! \: DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; C( O# C# A( o" P$ y2 o0 t6The French term for mussels is 法国语青口(海红)叫什么
& |3 q( z% L8 X- u$ yA:moules.法语青口,海红
; i# I) c6 ~! o7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 C4 D6 x& ~1 w! b$ q0 K+ n6 hA:faintly fishy. 稍微有点似鱼味1 S( J+ I% X( z2 B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! _) S7 H8 R, i
A:2 days. 2天
( b+ h2 S! @$ f" Z7 T$ `- j9.What are the principle ingredients in ratatouille? % n# }4 F# P6 v) ?- H+ }# N) S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 y2 G6 U! D4 _% A5 ]+ G, rA:Zucchini, eggplant, green peppers, onions and tomatoes
4 s* d. p$ Q3 W- ~/ [8 i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( [! o# e( U/ J4 j0 o10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, a0 E$ g7 q3 |
A:cook food in quantities that will be used up within 20 to 30 minutes.. Z& I, l& X( n* d# f& Q
大批量烹煮食物要在20到30分钟内
% ?! _- f8 X1 ]$ P& B  o4 E) }11.What person has the authority to issue a Health Permit?" _1 y- n( V# s- p4 L! |) z* {
谁有资格颁发健康证(卫生证)。
8 p* L- A1 V, N- u  T0 lA:Medical Health Officer.
) ?+ T3 u5 W( w2 v  X1 f医疗卫生官员。6 C/ l+ j- K; L: K) {8 n) u/ Q6 T+ N
12.For what period of time is the health permit valid?% |' x  h3 R/ g, q7 T8 k2 D
健康证的有效时间是多久?
0 }* ~7 r) ^; L% K- @$ D. xA:12 months.12个月
# w' D3 E, ]* n" U7 u8 j13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 C! w) S8 Q9 i: P) W7 s
在食物和饮料准备区,通风系统换气的标准时什么
& [7 v% g. W1 v$ [- s- L" CA:08 times each hour. 每小时8次$ i) A3 X& V* b1 [0 }( Y; L
14。The minimum temperature for manual dishwashing in the wash sink is0 j5 E- l" W, V% s
手工洗碗,洗碗池的水温最低多少度?
, a" N7 j. B$ l1 OA:110 degrees F (43 degrees C). 43度! D$ j) Z  W: W) _! y  p9 ?+ @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- m+ }/ Z! b  f5 a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 T. V- L  U+ s, R, AA:180 degrees F (82 degrees C).  82度. {) N( J& c& R, J9 i
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- b. G( q: L, h& p
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) P: W: o( U2 r' ?0 {( K5 @. zA:en papillote.  法语自己理解
- Q/ N' ?, s9 }. H17。Wing or Club is considered a
8 p2 c  V1 |. P翼和CLUB 被看做是一种...
0 r! ?0 `, V2 Q2 [' WA:Bone- In Cut     带骨切
1 W: ?+ E8 ^  R5 }3 Q18。New York is considered a   纽约牛扒被看做是一种
& J+ Q5 d) o. `# _: R, l% aA:Boneless Cut     无骨切
3 a6 ^* m6 o5 v" F0 i& _& Q19.In general, a court bouillon for freshwater fish will contain# D6 |6 ?% A. O0 E' L: ~3 L
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
- v8 P9 P6 h# q' F9 {0 x8 U- eA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 [/ G: c3 G; n& K6 U: A和做海水鱼同样数量的调味料和香料
; p' K3 @. q  I3 _0 D# N9 D: v' o) c20.Anise is very similar in flavor and appearance to8 {- _% `- o" F
八角和下面的那种原料有相同的味道) d3 e3 M3 C# G/ P& @; b, O
A:fennel  茴香
$ v/ i  a* U% {5 a/ i21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  `& b- h! j7 ~. q2 o下面那种原料更像大葱且有平面的叶子
1 ]$ i2 B2 D1 N7 z3 {( F& nA LEEKS  似蒜葱 (这边人叫京葱)
* \8 U# B$ R0 w4 U- a; t1 `6 k22.Which of the following cutting shapes refers to a small dice
, z8 i& J$ u8 A' a; n下面那种刀切形状指的是很小的粒(末)
7 `* H, b3 X: b6 uA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 e8 o( V' b8 k- g5 f' z! U6 L23.Oil is added to the water for boiling pasta in order to5 n5 a5 C, ^7 p0 V# I
向煮沸的pasta (意大利空心粉 )中加油是为了
/ j6 J3 H" R$ g" c' d- p" JA:prevent the pasta from sticking and to minimize foaming action.! a; V/ p* j$ I: `4 E* ]" K
防止面条黏合并降低发泡。
4 o1 _' V' c2 B; S# N* `- P! I24.Which pasta dish features pine nuts and basil?
9 r, y$ {: A7 a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( Y) c" }. g- [- h, r
A:Pesto.一种绿色的意大利面酱
6 K) E) k2 i, }. m# P" d) jhttp://www.tianya.cn/techforum/content/96/563836.shtml3 t6 a, \+ C) X" b/ S" @, x

/ K& T5 T5 V5 d4 \! }0 g& G6 w25.Which of the following is a spring vegetable similar to spinach?! x. q8 |$ Q& p- P4 ]
下列哪项是一个春天的蔬菜类似于菠菜?/ V4 t* k7 U3 [! z7 q$ q
A:Sorrel. 酢浆草。
( M9 R3 R/ c2 v- T# M  ohttp://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?
大型搬家
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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:$ V7 O# E/ r+ h( B  r4 M  Z; N5 ]! ?1 L
哪位厨师最早带来高水准浮夸的美食. p, u4 g  S. V" x: {0 O) `
AAntonin Carême 人名 安东尼·卡罗美4 |" a: q! F7 s8 R, M
( |3 [5 ?  h3 T" |
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" A) f4 p. B6 S, 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 。
' m: \8 T- J/ K. u& GA:Cast-iron stoves         壁炉" D1 i# V* }+ a! t6 k- ?
http://www.usstove.com/products.php?id=6
3 P& j0 H& B( l2 E7 k
: S( V+ g0 h) f1 o28.The French term used to describe the roundsman, or swing cook, is:
8 N$ R" ?: x, w; E. Z. Q( i! T2 Z# R法国术语,用来描述roundsman,或摇摆厨师是:
( ~- b+ A% {7 |% V0 Y  J* Z5 gA:Tournant   图尔南1 z. E  {2 n# i

$ _# A* L. ?; f1 B9 L29.Another term for the wine steward is:
1 ^; q) [9 ~4 ?  K) ?; p) [6 l  I葡萄酒侍酒师的另一个术语是:
8 c( _+ n+ S) m5 r" m: `+ _, D8 PA: Sommelier 侍酒师5 V7 j3 A/ s' F" R. A5 s% F, z4 e3 z
1 l+ _% L/ f8 E
30.Molds, yeasts and fungi are examples of a:1 z/ D- f4 Y! |8 Y- s, Y7 ]8 ]+ x
霉菌,酵母菌和真菌是一个神马例子
# E( ^' m5 k+ c% {9 hA:Biological hazard 生物危害/ q; ]7 P" ^# x) h9 f# X

$ {9 f6 |) d% j" C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 o! w& D/ W) r% p
根据加拿大食品检验局,食品的危险温度区在多少之间:- r* |0 C$ g  e0 Z+ S8 s
A:40° and 140°F (4–60°C)     4-60度2 S" c$ ~& n: N: \. b9 @

7 ~6 ]6 X3 X8 S! q( N32.All bacteria need the following for survival:
# L4 h# M) D+ m5 ]所有细菌生存需要以下哪些内容:
& g/ B6 y2 T$ Q  Q# v0 e" ^7 `A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. O  f: ?' z" E; A- T* a( a

' z; m8 @) }( y4 w33.Which of the following correctly represent critical control points in a HACCP system?
2 N: q" y' H; V8 n: M以下哪项正确表示了HACCP体系的关键控制点?
% A# j& r1 v0 f' ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / J0 h1 U* e2 p1 E, f. U* A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* r3 G# w: h3 r7 j3 y7 ?
2 E4 r( W! G) S$ J0 ^' L0 p5 E
34.Which of the following is not an example of a carbohydrate?
: c7 G3 D( [- X4 e' L下列哪一个不是碳水化合物的例子?6 e% H' a2 p6 t
A:Essential nutrients 必需的营养物质
7 T3 _2 R" a7 o  w# R5 O
7 `% e% p$ O9 u35.The process by which a liquid fat is made solid is called:
1 j+ X5 J; ^6 m" }  d( q& F液体脂肪做成固体这个过程叫什么- u, k& ?' H* F, |5 ]
A:Hydrogenation  氢化. Y6 o2 y: j9 m0 ^

9 L, T4 {& U/ k. m" T: V36.Which of the following is not an example of a fat substitute?1 u: k  @" H+ a6 L  e$ ]
下列哪项不是脂肪替代品的一个例子6 _& J9 Q$ t; Q+ k& s1 \
A:Acesulfame K  安赛蜜K表8 o; }4 j( |! y3 x0 g& K% T

# v) N0 {9 t# K4 s6 R1 L37.Health Canada requires that a product labelled "fat free" contain:6 X4 A# w' U. y, D' D7 ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 h# E( s$ X  y& n7 [4 T, f: gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 S9 |$ ?& h' C+ R& ~- |7 |
2 B$ z# w: A& F5 H38.Which of the following is not a problem associated with converting recipes?, c3 V. ?' `3 S0 ?# P& {8 Z* ?0 [: O
下列哪项是不相关联的转换配方问题?
" B7 L& r" L0 C" {  U/ HA:Unit cost 单位成本
5 f, E) u, u3 r
$ G1 ~3 }- O( U) O3 A39.The condition or cost of an item as it is purchased from the supplier is called:3 a/ d! O( n6 v# q# t
从供应商采购的物品的品质或成本叫什么. W+ j1 K! X+ e! X3 x. i
A:As-purchased cost 购买的费用. T3 P! [6 u' M$ d' P% r

1 o4 v/ d+ S2 z" Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
& T; H* d9 ?' _1 k: C2 `3 Q在新货到来之前用于日常所求的必要库存量叫什么3 |' e# T* p. u# f* s* b
A:Parstock 基本日常最低库存! h6 ]0 |$ z7 C

5 s3 k( J4 m% Q; ^; w0 w41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 M9 Q$ ~& Y4 {8 V! r- C下面那个缩写是用来表明正常库存流程?7 Z* c* L: q4 L# q7 l
A:FIFO=FIRST IN FIRST OUT 先进先出/ u$ X3 f8 |, f& B9 z" W; s0 Q% {& W

2 ]7 \2 s8 h; {! e* W42.Which of the following knives is used to turn vegetables?3 h' W0 m! u# e$ f* w  v5 m
下面的那把刀是用来打开蔬菜吗?* g* n" I7 ]$ U/ n5 Q( }6 v+ z$ ?
A:Bird's beak knife   鸟嘴刀9 O+ |8 u* F, C5 M: K. q& z' y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 j" A1 d! g9 |2 R) T" l0 Q. I6 V

. x( y0 H5 Q8 u4 o43.What is an instant-read thermometer best used for?" g7 U! `: k7 h" d4 H6 M# C
即时读温度计最好用于那方面?
' ]3 Q% i; B: gA:Checking the internal temperature of a roast 检查被考物品的内部温度) w. z/ Z+ O$ E" W
3 ~$ Z8 O# r4 N" \# L5 l; o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 }5 [- l2 G! T& p* M下列哪些金属材料受热均匀,通常用在铁板而且非常重$ H( M, a+ f6 \/ U
A:Cast iron 铸铁% {7 `# E3 v: k- _$ T* i( A0 Y
  x3 F* @* L+ X# U. u; n1 [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 G4 g5 e" c5 z' i哪件装备下面有一个可移动的碗和一个S形叶片?
  b+ o! S; h, I, U2 xA:Food processor 食品加工机! m8 {9 v9 j6 f& G0 o
http://www.google.com.hk/search? ... iw=1263&bih=572  X! Q# G/ c, b+ R6 J/ ?1 F

/ H, I( K: V' Q4 {4 V. X. S46.Which of the following is not a rule for knife safety?2 M" s4 S" X0 }0 m/ [+ n
下列哪项不是用刀的安全规则?
& a7 l" o: _% U! R0 d1 t$ V" AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: h3 H+ `( O6 ]; A/ |
5 D+ `7 ~4 |2 N; n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 ~9 }3 o/ O. @' P& ^3 e& L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ Q7 Z. W6 z  c  L' [
A:RondellES 6 F( E: C1 t5 w9 y4 F$ v" f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! T0 K; k: `( A

2 g* p* n. r7 V; u5 h& S) y. z% f48.Which of the following is a diced cut used to garnish soups?
  k  ?2 O3 T* t& p下列哪项是切成小方块用于汤的装饰?
  [/ S0 O  }$ i; y/ ]4 sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& c/ G4 h) y9 q% P3 G1 ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' Y$ g% C3 O( _4 [8 j7 A3 h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!!——" c! J# [# T8 A- P2 O
A:Gaufrette ; [( |0 [/ c5 x" u# T( W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. g$ R$ j$ u6 i3 l2 S+ {7 c$ v& C* D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) o. i& h' J3 j" f* gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 R+ A8 {4 l5 [3 @5 n6 S: g
* D# E7 P2 O+ \  \& @4 k9 j4 B
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! O! B9 l" i% r% M; s2 G# K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)
, p- l- P3 B. y0 K4 d6 ?A:Cilantro 胡荽叶 香菜' |, I- M* x1 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* r7 ^4 d! o, W4 e$ G6 H" [, B
6 j* a% R- {' w' i
60.Allspice is made from:( e9 F8 ^' e; _% o" g5 P+ Z
多香果,  多香果香料是什么! f2 ^3 F* }; z" [. T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% [5 r# k6 q& M6 t: V. `
A:A dried berry 干浆果
5 {% }7 x- M% F9 E' [8 {2 H% z5 R$ n9 v4 z
61.Which of the following are used to make a sachet d'épices?  Z' g, Y, C( `7 c/ i/ I1 r8 }
下列哪些是用来做香包德épices?
- Y5 Y/ \: t' Y1 K! J+ Chttp://www.sachetcatering.com/
7 F# T/ S& c( a6 W$ r, r+ R- MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 I' c- z5 N. X7 d: l
/ m) m3 _9 W0 p5 n3 X  i9 K
62.Which of the following condiments are not soy based?
. e" c, w: S! S8 m下列哪项不是酱油调味品的?
: e: S- ?2 X. g+ |6 L/ wA:Wasabi 日本辣根
) `* u. w2 O# H  [1 I7 w; W3 w0 I! s7 e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% ?6 Y5 c& R& F/ 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:5 a9 U/ m) Q) r: R8 `
A:Pasteurization  巴氏杀菌7 w( z0 t2 h, i6 u1 G2 [" k; |: S4 r$ Q
; h- p, }% g2 B
64.Which of the following steps is not the correct procedure for whipping egg whites?. b7 Q9 K! O& x" H" k. g, O; N
下列哪个步骤是不是正确的蛋清搅打程序?
1 R3 z2 W0 [" Y4 p1 j$ kA:Allow to rest before use. 允许休息后方可使用。
" @  W& {+ C" L/ O
0 M# {  s% ]. C6 g' q+ B65.The weight of a large egg is between:一个大鸡蛋重量介于:
' K( M' M3 s$ v4 f1 ^3 Z  iA:56g and 63g 56克和63克0 n. i: ]6 q4 h

# O" H6 i4 |2 t1 }/ I2 |66.Evaporated milk is a concentrated milk that is produced by removing
$ V7 x) c# @7 `. R' T: W3 M炼乳是一种浓缩牛奶 是去除什么做的4 ~; E8 B3 `  `6 h( i6 E0 y
A:60% of the water 60%的水' E" \3 E) B8 z" p, y, m5 Q
9 p3 w* ]4 v" }4 a
67.A method of cooking that transfers heat through a liquid or gas is:: G' H2 c+ b5 \5 ^6 @: e% e. {
一种烹饪方法,通过转移液体或气体是:
! f. D% g) k+ {- g* xA:Convection 对流
/ K0 H- I  k: S5 i- P) }* ~9 F# r6 T& s/ G5 V; [7 |
68.The cooking of starches is known as  烹调的淀粉被称为
& ?( w) d" C, L, oA:Gelatinization 糊化' a: d/ V$ h) K4 P+ C- {

: Y# Z8 [- [$ Q' c8 c& }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ }7 T" `( P& r7 r5 ~
A:Braising 烤$ Z3 b2 d- z" I! A1 R

6 [" C1 e. n: ?: H( @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:0 K3 D4 n% u- v8 f" {9 [7 ~& ^9 w: Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 }6 t7 R1 Z4 R9 u( I
4 d3 L9 U3 a6 |/ `4 d* W
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" C7 ]0 i! n$ |, L+ q) |8 d- X
A:Fumet 原汁
: U/ l3 W9 q  l1 y0 ?; w% e2 N* {; G' O, I. k6 [
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! X" ?: }0 C# Y" N1 J
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 |1 V3 U+ P  e: {% t
' ?$ S: V& L0 ?  ?73.Which of the following is a principle not used in stock making?3 a4 F0 @' D/ h) i+ \* x# Z
下列哪一项不是用于制造高汤(低汤)的原则?
" v+ C2 p7 b! Z% H! h) `" ~9 c8 [% B' g  _A:Start the stock in hot water.开始在热水中操作
  l6 O* @" h/ Z. B6 ]& Q: l5 {0 @/ ?) M2 K& D  l
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
1 g3 n8 k- G, Y, mA:Remouillage 法语熬汤4 w% j( ]' J3 A/ z1 W1 C
http://www.haibao.cn/blog/post/176242.htm
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