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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。
. Z7 l3 |/ G" }# _  B5 h6 ~
( }; p0 o# B; U! o( |  j* 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。7 W' _. u" o( b. j# [) \
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; ^5 t9 r- I3 Y3 A8 B0 j, A+ Q
1.Which of the following methods should be used to determine doneness in a New York steak?
$ H: {/ C3 \  o6 Z3 t4 V' t, K5 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)
" b( ^  U. k  t# n0 X2 E2 r1 FA: pressure touch. 压力触摸
2 }6 x- C9 `& P5 p7 [0 ]2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  W6 i7 `1 r9 E* Q2 s- r( t# q
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
4 z; w9 f: G0 u/ lA: acid  食用酸
2 g, ~/ N# P" v. j# Q3.Vegetables are major sources of which of the following nutrients?
5 B" z' B) ^5 U9 `, @蔬菜中包含的主要营养有哪些
$ d6 h$ n8 \4 O+ r2 ?A:vitamins and minerals. 维生素和矿物质。* z! u% a) G' X) A  v3 n7 w
4.Cauliflower is commonly served with
  w8 Q1 P2 r" ^, e% {5 S花椰菜(菜花)最常见和那种酱汁搭配
$ H3 ?2 |; f) ~# j- H7 t% bA:Mornay sauce. 奶油蛋黄沙司
& H6 }( ^; j& I* `9 B. \) _5.Which combinations of products are found in pie dough?
6 D9 ~2 r1 k7 |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 O( M" z$ A( U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 o5 W8 y& P) ]5 p% P
6The French term for mussels is 法国语青口(海红)叫什么
0 ]7 P) ^2 N3 |) o3 pA:moules.法语青口,海红
; }! d7 B) D! n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! _5 l9 @' k+ {7 b5 r
A:faintly fishy. 稍微有点似鱼味
) T' Z" o/ S4 M- a: \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 B6 T* G! M* e# U+ e
A:2 days. 2天6 E! H" ]6 _9 y( i1 @
9.What are the principle ingredients in ratatouille?
, ?) S; P7 |+ L: r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 I) q% L, Y' Q0 a0 b3 \
A:Zucchini, eggplant, green peppers, onions and tomatoes7 ]* T7 h2 I( L' I. A: J9 O/ J" Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! E" f. Y) _, R" J+ L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 {* C' U6 I2 l3 R- K! |2 w% B5 rA:cook food in quantities that will be used up within 20 to 30 minutes.3 `9 }& R( Z" a: T0 F# d
大批量烹煮食物要在20到30分钟内5 x* X$ Z' N9 z
11.What person has the authority to issue a Health Permit?# @! [. _. K# W( f
谁有资格颁发健康证(卫生证)。
) y  v' d2 \, m8 |# vA:Medical Health Officer.6 R! S5 _! s) V9 B
医疗卫生官员。0 N; J, \* j; Z+ p) J& b
12.For what period of time is the health permit valid?
7 z1 \/ R* Y6 d5 ^+ d) f8 U9 {0 C健康证的有效时间是多久?4 Z/ ~# {8 B; G8 S; j
A:12 months.12个月1 S5 p8 ^( {( O6 v9 \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# H* d0 z/ d4 ^0 ?+ c) |
在食物和饮料准备区,通风系统换气的标准时什么
. d' x; r2 r( d( q) A. z9 fA:08 times each hour. 每小时8次# ~9 s* N9 E8 J( F+ x3 L
14。The minimum temperature for manual dishwashing in the wash sink is
. b5 z6 d) X+ K6 B手工洗碗,洗碗池的水温最低多少度?
  l& H% P5 L0 L2 V1 \! @8 e+ u! nA:110 degrees F (43 degrees C). 43度
0 t. I5 Z8 E' n! u; W5 `3 Y  E1 ~% M15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 ]+ ]. V9 W$ D- u" q9 @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& G4 ~6 z: X8 {' v
A:180 degrees F (82 degrees C).  82度
- l& o7 q, [, C, M9 i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 w/ p) K: N  A! S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" N7 F' l: [2 |5 t% qA:en papillote.  法语自己理解
( G& f; n. T7 `) [2 ?6 l( F0 [) A17。Wing or Club is considered a
! s' c, p+ d. N翼和CLUB 被看做是一种...6 z$ h# L% h7 e$ }. v/ L
A:Bone- In Cut     带骨切- }5 _/ E$ x8 `$ s* D
18。New York is considered a   纽约牛扒被看做是一种3 |$ `) b. h4 D2 U
A:Boneless Cut     无骨切( {3 l3 J0 K  F" G9 S! ?+ v
19.In general, a court bouillon for freshwater fish will contain
) Y5 H, d; k- G. I1 d. l8 j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8 _0 w8 ~2 c3 d0 i' n8 _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 W. z" r) q$ P: n* H) h
和做海水鱼同样数量的调味料和香料
; |9 |- z# c6 M1 |0 e7 k5 u20.Anise is very similar in flavor and appearance to
4 o8 a/ u% M/ ^' w* l0 O) d八角和下面的那种原料有相同的味道" j& N; w" G+ S. u) |3 B
A:fennel  茴香
' l3 C1 X* R0 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' ^& Q( H$ h) O  j/ s: ]下面那种原料更像大葱且有平面的叶子8 H0 K1 ~  e- ?/ r. Y) k5 C
A LEEKS  似蒜葱 (这边人叫京葱)" V9 G- y! g7 w' X
22.Which of the following cutting shapes refers to a small dice" f8 v0 j6 P' j% A
下面那种刀切形状指的是很小的粒(末)# p* x2 E1 I' F/ P0 A/ b- ?
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! n# `( I* M. @: ^* i: N23.Oil is added to the water for boiling pasta in order to
3 T' P" i5 D. a% R4 `2 b向煮沸的pasta (意大利空心粉 )中加油是为了
* v4 \) C$ H! z! Y; @A:prevent the pasta from sticking and to minimize foaming action.
7 }$ l* `5 _# G$ K0 E# Q$ P防止面条黏合并降低发泡。
8 `" g( L0 |0 r+ R: b7 N/ w2 o24.Which pasta dish features pine nuts and basil?
/ X( T# U6 q$ a5 u! n- Q0 r5 N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 m# @( m) C6 IA:Pesto.一种绿色的意大利面酱
3 p+ \2 ~: h  {- F& y, ghttp://www.tianya.cn/techforum/content/96/563836.shtml+ |7 m  d3 a  A, ~$ Q- Z1 U
  _5 }" O' _: C  |" @. y
25.Which of the following is a spring vegetable similar to spinach?
- T5 T- T! x1 f3 l下列哪项是一个春天的蔬菜类似于菠菜?
8 x! y$ h: D0 B: m5 o$ bA:Sorrel. 酢浆草。
; v( R( u, C3 L) Rhttp://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:0 q! R+ V7 n( k6 d- N9 n6 l7 I/ J
哪位厨师最早带来高水准浮夸的美食
, h2 u/ o( ?2 |4 P& p$ q7 qAAntonin Carême 人名 安东尼·卡罗美
* q0 d/ J* H) |6 c  F) W* C( Y1 [
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# v2 V3 l: ], ]8 H! 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 。- Q0 D6 C: H0 ~3 q8 q+ t  R
A:Cast-iron stoves         壁炉
$ k- n1 f1 I9 Y# G# x4 m% x' Ghttp://www.usstove.com/products.php?id=6
8 v# u5 h) g3 e; b& i: i; M( z9 {
- `" M% z8 m' V6 M9 E28.The French term used to describe the roundsman, or swing cook, is:
2 F1 q4 h: d9 T: g* n: _法国术语,用来描述roundsman,或摇摆厨师是:5 q- a6 O# k  E1 i! }& P
A:Tournant   图尔南$ p2 n+ g, }* X1 g2 e1 T/ L
9 O0 ~3 F$ o4 N# M3 A1 B5 t
29.Another term for the wine steward is:( ^+ S2 A0 F2 s
葡萄酒侍酒师的另一个术语是:
( \. a7 D2 p6 x& T7 HA: Sommelier 侍酒师
; I3 k3 N5 O  u4 k' |6 g& V7 `
5 ?3 f/ ?8 C9 X5 p! o30.Molds, yeasts and fungi are examples of a:7 b+ {' |) K  s0 ~8 q. o2 ~
霉菌,酵母菌和真菌是一个神马例子
* }" r2 I  C3 I1 z% G3 `) D0 k- mA:Biological hazard 生物危害
! J! L/ X# M7 U& y2 _. C0 T
4 c4 e; \0 h  U) E! E" M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: E7 I4 J3 |; p* 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:
2 Q/ {6 L/ G. q2 |  ?2 {' IA:40° and 140°F (4–60°C)     4-60度  b& v1 d. z% B6 o1 k' `# c
* N, r5 g6 ^1 N9 c4 I' F7 `/ h
32.All bacteria need the following for survival:
# f, _4 q# q) D* E所有细菌生存需要以下哪些内容:
7 e2 e+ U# l% x( {4 A/ ?/ b% NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; Y- X! o+ m% B3 ~2 x* ]
4 S3 j8 v/ o9 Q
33.Which of the following correctly represent critical control points in a HACCP system?8 l7 V+ p$ |  Y7 C# E
以下哪项正确表示了HACCP体系的关键控制点?5 {; Z9 }7 \7 \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 M: T8 e$ o5 M3 s, g  l' S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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; E& d9 D; d# W+ J5 C$ a34.Which of the following is not an example of a carbohydrate?
7 E# m+ g( b: d, ^9 G* T- {9 U下列哪一个不是碳水化合物的例子?; T/ T4 a. K: z5 g
A:Essential nutrients 必需的营养物质
3 `$ Q$ f" Y/ R+ C! v% ?% |7 R
; n+ G9 K! j# Q  |% ^0 d0 o0 ]35.The process by which a liquid fat is made solid is called:
8 n2 V/ S+ n( }+ U9 h; m0 A+ p& [液体脂肪做成固体这个过程叫什么
2 g: Z  v$ V6 B- V  GA:Hydrogenation  氢化
. x# b+ }" _8 _  [) C, m& u$ V8 e: a' v$ s( w! L% o
36.Which of the following is not an example of a fat substitute?8 y# `7 n( B9 {: @$ @% N9 v
下列哪项不是脂肪替代品的一个例子! v; B' k$ }( X' }
A:Acesulfame K  安赛蜜K表+ ~" a/ Z1 T: J% {
. U( Q2 g) J0 M: Z2 y
37.Health Canada requires that a product labelled "fat free" contain:
2 q4 d! ?0 f; s$ S, K加拿大卫生部要求的产品标有“不含脂肪“包括:) W1 F: ]$ _4 v' U' l: x; Y+ e! v9 q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. A( R/ }' L! n1 b6 w

* D6 N/ e! }" }5 a* Y# x  m38.Which of the following is not a problem associated with converting recipes?
; F9 l; k0 k; i( r, M0 e. ?, R3 S下列哪项是不相关联的转换配方问题?& f$ s) o' k: ?6 O% g
A:Unit cost 单位成本( k+ P: ~7 P" O: r
2 j. X9 n) n2 T. x0 f( B
39.The condition or cost of an item as it is purchased from the supplier is called:# [* K! r4 w# Y
从供应商采购的物品的品质或成本叫什么, J) a: t; ]$ f" ]
A:As-purchased cost 购买的费用
# P/ N& h- K8 H) E! _! ]
( S. n- b( X6 O& c- q* d40.The amount of stock necessary to cover operating needs between deliveries is known as:
! `5 \! z, T% b在新货到来之前用于日常所求的必要库存量叫什么' U) W2 d) N* Y0 f& j5 \( G
A:Parstock 基本日常最低库存
7 Y& r+ @+ v$ r8 b$ ^* E$ {& J' [7 j% Z9 i0 S! E. N: I
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ }. ^& F" a( z- o  L  B
下面那个缩写是用来表明正常库存流程?# U1 E& A7 V2 {$ l9 u
A:FIFO=FIRST IN FIRST OUT 先进先出
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% M3 U# L- y, h42.Which of the following knives is used to turn vegetables?
# ?& y8 O0 G  E9 L3 j+ e' {6 {下面的那把刀是用来打开蔬菜吗?  w3 J2 G3 C) _* X
A:Bird's beak knife   鸟嘴刀
$ d: U7 _: c( ~1 c  p, whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% j# G0 K. M; M, c$ k7 }6 W9 [
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43.What is an instant-read thermometer best used for?% G% C8 j5 O0 J4 ^
即时读温度计最好用于那方面?' ^7 N; p- n3 E0 f& \: `
A:Checking the internal temperature of a roast 检查被考物品的内部温度; T  A7 {' L) \& I5 x

  M5 x1 `' }! P. }' K* U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- c% b; b% m- J
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 r7 q6 S0 q. t
A:Cast iron 铸铁; w2 t/ j7 B$ X$ D+ q

0 Y( C% r' ^2 u5 Z6 z& \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: K3 J6 T+ {0 L( P+ ~& m哪件装备下面有一个可移动的碗和一个S形叶片?
  {4 J  m# L! ]* gA:Food processor 食品加工机; ?/ I0 I% Y$ V, O+ o+ h& I) a
http://www.google.com.hk/search? ... iw=1263&bih=5728 G. ^6 Q  t8 a

3 o* K* B" d9 A0 U- @& ?" |  F1 [46.Which of the following is not a rule for knife safety?
+ l+ G# B! j6 J5 g. P6 x. O3 R' t下列哪项不是用刀的安全规则?  c( q2 f+ T' k. k) \. l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. f+ u8 C( S, [& `: p
) [; C% a; W8 ]+ V" }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 v# }& y0 z4 z. B1 w$ U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ j. z% \) K2 @: R. i, f
A:RondellES
0 m" @  _# |. h5 D6 J3 Z( |4 U; thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! ^% Y: l, U+ W5 E
, O$ T! n( s8 m- d
48.Which of the following is a diced cut used to garnish soups?& g! f% v% C( M; }5 g1 i1 W
下列哪项是切成小方块用于汤的装饰?- b8 i7 \' S2 c% [
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" j6 [/ x4 N+ e: ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 n) d, t2 J- {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!!——
5 S+ ]  u- C, l: E% M0 k2 cA:Gaufrette
7 a* J1 F8 B' {3 ~6 g& x1 ^/ Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; Y3 ?; ?8 V" p, g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 Z  H+ e; F6 V0 d  H' x& O7 k' KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 X4 y& |8 V6 J) ~. }$ ~% z/ _
, S# S4 ~$ d8 K" N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. s2 v" _: v) r5 q7 I+ _! v
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)
" [$ O; a* w$ r" K4 W! UA:Cilantro 胡荽叶 香菜9 L. o4 J  E3 m! ~4 A, u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 |1 N$ S" B# L2 j- W; A$ `) V/ \
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60.Allspice is made from:) L7 o: @. p/ r  b  d7 W5 F( X: u* f
多香果,  多香果香料是什么
8 x" `* L6 j' t7 h/ P" X, F0 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- J% }: u+ \# \1 o) S2 B
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- j# U- o6 @0 E- W下列哪些是用来做香包德épices?% b* k" v8 }, l: l1 ]% k- R8 ~* e: I
http://www.sachetcatering.com/" f# Q. C' M8 G6 W) C7 I6 m2 Q6 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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4 n/ H6 I, Q) m& i, T62.Which of the following condiments are not soy based?' S# V: Y% W) Q- Y# ~- M
下列哪项不是酱油调味品的?0 {5 }4 `& [+ S
A:Wasabi 日本辣根
: [+ R: U- p: ~, K3 I# v$ r7 a8 {+ q+ M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! k& H. ~3 s1 |2 h& d5 `# m+ x
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:: ^, N' k4 V$ @% d0 g, ~, @5 w5 d
A:Pasteurization  巴氏杀菌" Z* g9 ]- a% o# I

8 y; {( R* c$ m4 h* c" @/ F1 d64.Which of the following steps is not the correct procedure for whipping egg whites?
3 f# x" B0 O' q1 u下列哪个步骤是不是正确的蛋清搅打程序?, c8 ^. v$ D; D% ]; ]5 B
A:Allow to rest before use. 允许休息后方可使用。4 a% r+ x& D+ T4 U) R& Z

% ]0 E7 y& I2 _  x$ `65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 b$ Y. A* z) z/ w" o1 _8 b9 ~A:56g and 63g 56克和63克
( q. M: d4 r: F7 x  S0 f  n- v& T$ e5 \
66.Evaporated milk is a concentrated milk that is produced by removing
0 j5 t7 V3 I' t3 \1 M! d1 D炼乳是一种浓缩牛奶 是去除什么做的
* _0 d) ]& \' |; OA:60% of the water 60%的水
6 ~3 @# a( f4 n. u1 \7 T0 @0 |
4 }) g2 h" u% `3 N) O! W67.A method of cooking that transfers heat through a liquid or gas is:
- Y! B% R4 k, u) ~, |: e一种烹饪方法,通过转移液体或气体是:; u3 l$ k' A+ f' E4 Z6 a% i/ \
A:Convection 对流  u/ N5 f9 s8 E6 d: ?& h

5 S1 _0 t3 n8 N* W68.The cooking of starches is known as  烹调的淀粉被称为& C2 D6 e# Q# u, g  S* V
A:Gelatinization 糊化
; O, Q, E0 ?1 V5 a% R1 O: M8 h% t
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 q4 g( S+ N" @1 n+ m
A: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:- s  s9 W8 N8 P4 d9 q# c! `: ^; D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! W0 y$ w5 j+ d& R  S! _0 w

  \. ?0 Y( ^7 ], ^1 x9 g2 h71.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
  R- P8 v2 b; L+ k6 T8 `) m$ NA:Fumet 原汁7 _  q, P4 z; x! M8 A3 D

! o1 q4 I$ Y, o; {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
5 h$ {1 d5 ?& |/ o' l, FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! l8 V. Y! v9 |  ]6 d! K7 V

! w+ [3 c% Y. X/ j73.Which of the following is a principle not used in stock making?
# {. q- v1 l7 u下列哪一项不是用于制造高汤(低汤)的原则?. W3 M& ~$ f/ b' d
A:Start the stock in hot water.开始在热水中操作. [7 V7 B! B& V

4 M9 d7 S( C; w$ L8 ?  }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
5 [& U" Y% p, A9 X6 T7 q  n) g& a) L; PA:Remouillage 法语熬汤5 |) A+ b; {/ U4 s
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