埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8683|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。# C5 ]3 i, j# G, Q# |) a
! E; B% F5 r, c% g2 i2 |9 I" x( Z; y
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。
; g5 }, Q3 e8 l2 x% \另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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& ?7 w# _% ~' N4 R. Z; V
1.Which of the following methods should be used to determine doneness in a New York steak?5 w7 k- a) S: b
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)
# c4 B" F1 ~' H- QA: pressure touch. 压力触摸$ G# f3 B! i. `0 d9 B0 a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; P  \3 y8 }' G! ?3 V8 n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
* d" e# F3 `  ^( ~, {A: acid  食用酸
2 X7 m4 }6 Y& i8 m8 j  r% n. c$ d# V3.Vegetables are major sources of which of the following nutrients?
4 O& z1 V4 P8 N; d# ^蔬菜中包含的主要营养有哪些
  i; q2 D/ \3 L8 t0 Y6 [9 {) ]A:vitamins and minerals. 维生素和矿物质。: g+ m; I. \  L" Q9 k$ j) H& c, K
4.Cauliflower is commonly served with8 b) }# {' F( d% T$ c% w- H
花椰菜(菜花)最常见和那种酱汁搭配, W( Z5 P/ p' U0 W& S
A:Mornay sauce. 奶油蛋黄沙司( p; T% E- F' K* {& P
5.Which combinations of products are found in pie dough?) w/ p' F$ V( ~3 }1 E' |: Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), E- I+ U5 N- r# N; X8 a8 o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- [1 W) n* b/ _+ n# i& ]& c. r$ M
6The French term for mussels is 法国语青口(海红)叫什么% w2 z' [% m, n, g
A:moules.法语青口,海红7 G! K7 ^3 B% m* D! [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 a% R9 U, j7 Z  ?; n+ }A:faintly fishy. 稍微有点似鱼味) n. {* |7 d$ l) l" y' P4 C1 b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: s9 `& f4 S7 l1 y+ QA:2 days. 2天' G+ K- ~0 C2 h  M$ J
9.What are the principle ingredients in ratatouille?
  ^$ ^4 W$ `* p# o: w4 r( U1 Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* f7 V) q4 J# A1 q  [4 `% [$ zA:Zucchini, eggplant, green peppers, onions and tomatoes- W. K0 b0 ^4 e2 H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ ~2 X; W% S0 b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# ]" q5 T8 s3 t* s% h% n" b
A:cook food in quantities that will be used up within 20 to 30 minutes.8 g% j8 s: ]" ~: M% y1 r1 F) |
大批量烹煮食物要在20到30分钟内' }, \, L1 x9 {; G0 n$ t- S
11.What person has the authority to issue a Health Permit?/ O( p5 J' z: A, y1 s9 Y3 n
谁有资格颁发健康证(卫生证)。) t6 A/ S: r- h9 b# ]* m" F
A:Medical Health Officer.: s! a6 S2 r8 s' M
医疗卫生官员。
$ U& M4 l( Q- z9 @8 P0 X1 A12.For what period of time is the health permit valid?
2 l1 Q; V, |" J3 x  r1 {健康证的有效时间是多久?7 N7 K- M" \. x! \
A:12 months.12个月9 E0 h9 \$ w$ {& D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! i6 x3 ^& q/ `  W
在食物和饮料准备区,通风系统换气的标准时什么4 s3 [' M9 u' U1 ]3 X+ l
A:08 times each hour. 每小时8次) n5 H0 {# G9 m: d+ |7 M
14。The minimum temperature for manual dishwashing in the wash sink is
$ x5 b7 }( _1 t* ~; G4 o手工洗碗,洗碗池的水温最低多少度?6 N  F4 Z2 i( y$ F" {
A:110 degrees F (43 degrees C). 43度
; |6 q5 s" T/ W5 q. `$ f15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 m7 |. t* B# a用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& ?2 J9 f. ?- f  K: X/ uA:180 degrees F (82 degrees C).  82度
; b2 A0 l: q- _6 j5 H" |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; K: d9 D3 m; [" x: D9 I1 j0 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 V2 y# S* q. ^' _' x/ E
A:en papillote.  法语自己理解
1 y3 o; t* x, ]# ~! D17。Wing or Club is considered a  R# v; G& ^+ q) T. i* a4 G2 c
翼和CLUB 被看做是一种...
5 \! J7 X+ Y/ F& x) G0 FA:Bone- In Cut     带骨切
, }9 {( C$ R- [. v9 ?+ _4 A6 P6 z. j18。New York is considered a   纽约牛扒被看做是一种
/ A' ~9 `; `5 E' fA:Boneless Cut     无骨切. o0 o8 g: O: h, G& i: v9 a/ O8 @
19.In general, a court bouillon for freshwater fish will contain
/ Z/ d& F; Z6 ?8 H* V* 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
- |8 ~5 V- M. z$ q6 a( VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 f/ S; A- R# |" Z4 V% S和做海水鱼同样数量的调味料和香料* Y3 y& r3 Y+ K7 q
20.Anise is very similar in flavor and appearance to, X  j; D$ h- D( }: {; ~' M
八角和下面的那种原料有相同的味道
1 B) L3 l; W! Z5 m7 ^A:fennel  茴香
* C7 W, k/ U! J; O& M+ l) U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( b1 Y0 f' z7 @8 E! _
下面那种原料更像大葱且有平面的叶子/ v! D' j) l' c0 I
A LEEKS  似蒜葱 (这边人叫京葱)7 S8 ]* b& N6 s7 ~7 {% \1 y$ r7 I
22.Which of the following cutting shapes refers to a small dice
  r7 g% G# N- K- ^7 F# s5 Y  @下面那种刀切形状指的是很小的粒(末)
' q; E; E* A( @0 h6 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 t' t7 D' M. f" B. e% c7 ?23.Oil is added to the water for boiling pasta in order to
/ [& c% N$ A: y+ U0 y向煮沸的pasta (意大利空心粉 )中加油是为了0 ~2 Y% V& c. V1 i/ |
A:prevent the pasta from sticking and to minimize foaming action.
9 R: x' h1 W7 P1 `2 _) t: P, g* z防止面条黏合并降低发泡。
5 Z- l0 \* ^5 E# g6 [7 L24.Which pasta dish features pine nuts and basil?
" K' R  H, _/ p7 n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 m. }# Y; b5 X6 b
A:Pesto.一种绿色的意大利面酱
  _. H1 @8 N: r6 Phttp://www.tianya.cn/techforum/content/96/563836.shtml8 V( M+ j5 A, [9 c& [0 o

0 u5 X# e6 g# {6 x, g( N; p! z25.Which of the following is a spring vegetable similar to spinach?( K. ]2 c7 A4 D! @5 j0 W- A
下列哪项是一个春天的蔬菜类似于菠菜?
: J+ _8 p+ b# t5 s# @  JA:Sorrel. 酢浆草。) [0 H' `  `. S1 M& |1 P
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
& w. H% r5 p* h. F+ m* G哪位厨师最早带来高水准浮夸的美食0 U0 u" N; q9 r
AAntonin Carême 人名 安东尼·卡罗美
# ?+ b* H3 p3 ]$ B$ l9 h0 {; v: D. Z, l7 N% X. v3 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 D' V, _' P' z1 r  C9 J2 f9 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 t4 F0 S: o" k
A:Cast-iron stoves         壁炉
- G$ t/ Z% H; y1 j/ `' hhttp://www.usstove.com/products.php?id=6
$ y- D. q& e( X( j) Y' ?0 N2 \. ~5 I  y' i# D8 d$ r
28.The French term used to describe the roundsman, or swing cook, is:1 r9 C7 v$ p, E" R8 p9 ]* v2 W
法国术语,用来描述roundsman,或摇摆厨师是:) w2 ~$ u' C" ~! C9 i( p
A:Tournant   图尔南! R- U  c0 K; B/ q# n3 j

9 k' L# F- z' f8 v) A( G0 q8 `29.Another term for the wine steward is:
( |  r9 q' [, h& P" o8 w葡萄酒侍酒师的另一个术语是:
3 Y6 ~- R  }0 ]( DA: Sommelier 侍酒师; ]- u) Y( v. n& t3 s

; f! w2 W$ q  H/ m' m5 M) r30.Molds, yeasts and fungi are examples of a:
# I! ?% Z5 d% e. o1 N8 S霉菌,酵母菌和真菌是一个神马例子! e! U) v9 s) b' T& z% ~: B
A:Biological hazard 生物危害
5 L  l6 U! |" J% f1 {% S1 u6 q. F4 a9 g5 Y4 E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 B' V/ U: [4 ~" @; Q' }) K! W
根据加拿大食品检验局,食品的危险温度区在多少之间:* D/ j6 B- X! g+ @6 e+ r1 l
A:40° and 140°F (4–60°C)     4-60度
0 C0 ]5 ?9 ]" S
( u: M( I8 X$ a9 E0 h5 g6 z32.All bacteria need the following for survival:( {; f, ^, v2 O7 T6 q1 O9 n8 G
所有细菌生存需要以下哪些内容:
4 d, D9 k2 g1 U9 j7 x& ZA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 P; l6 W+ K) t5 [8 L3 ~! }
" z  B9 g" M5 \' L# T- u
33.Which of the following correctly represent critical control points in a HACCP system?
  J6 g) U7 U5 o以下哪项正确表示了HACCP体系的关键控制点?
, G; A$ W- w, x1 Z) @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! \* d3 m9 R4 T$ Y% A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% T. G7 \$ l0 i2 M. R( b
0 h* ~* ~: J" L2 v8 E- C: g. Y% y
34.Which of the following is not an example of a carbohydrate?2 l: V: k. a2 O" r2 I. N
下列哪一个不是碳水化合物的例子?
0 b1 D0 u, A, v! GA:Essential nutrients 必需的营养物质+ U, A* [8 a1 D- `$ W2 y) [
2 h8 t" t& N% u: e+ `
35.The process by which a liquid fat is made solid is called:
. P9 s: P; m4 T1 [液体脂肪做成固体这个过程叫什么
. J( f  T: Q7 I3 e' h  [A:Hydrogenation  氢化1 \. d+ w) Z  S) L
  g2 ^% a+ }7 G$ t; z
36.Which of the following is not an example of a fat substitute?0 P8 j6 g% z( E& b' P
下列哪项不是脂肪替代品的一个例子
6 R( |) |" h8 Q8 P" }A:Acesulfame K  安赛蜜K表
! n( E# ~; y! [5 i, g; I  _5 n! E2 L) z1 b1 B0 l. U) A  B" Y$ ]8 u
37.Health Canada requires that a product labelled "fat free" contain:
1 {/ o4 ^1 |( y$ H加拿大卫生部要求的产品标有“不含脂肪“包括:- p" A8 W/ @- p, S$ \5 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 d% f- \! h: d, a$ M' H4 j! r! t8 F# v6 `' c3 s+ e" T
38.Which of the following is not a problem associated with converting recipes?
0 _. V% U  W4 C" H9 B下列哪项是不相关联的转换配方问题?
6 u$ C1 i. p* i* T. iA:Unit cost 单位成本# \# u* C# ]8 ?- z

3 K$ ?/ `' J5 t6 L9 ^39.The condition or cost of an item as it is purchased from the supplier is called:
0 N3 P" p* L/ n: j. ]& H% F2 ~从供应商采购的物品的品质或成本叫什么
# R, a4 {9 x( m: R9 A" ?1 OA:As-purchased cost 购买的费用8 e5 D4 U, m, w* x. F  |2 Y* ~, ^

4 y! x4 r2 e+ K/ e- a40.The amount of stock necessary to cover operating needs between deliveries is known as:7 P6 ]. a8 k; I4 N7 R
在新货到来之前用于日常所求的必要库存量叫什么
7 `/ |! v& ]/ sA:Parstock 基本日常最低库存
% V/ h$ \! x0 N' v- S& A# @; B% [# o. Y; ^. x
41.Which of the following abbreviations is used to describe the proper rotation of stock?; V, m; X$ ?1 W- b+ W9 `6 F/ f& P" {
下面那个缩写是用来表明正常库存流程?
! B' C, N3 g1 {: r9 ?% aA:FIFO=FIRST IN FIRST OUT 先进先出
- Z* J9 C4 C; O2 A7 A" D. g/ N! U( @5 R7 f, R- E* b5 J+ Y
42.Which of the following knives is used to turn vegetables?
* c8 e% w& z, w+ l) @, M下面的那把刀是用来打开蔬菜吗?
  {2 t- l& V% ]3 _9 gA:Bird's beak knife   鸟嘴刀
% i: M. d$ X9 i. X( E  H+ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, a0 f: n' Q0 j" v) \! K) h
, M0 p  ~- V% [
43.What is an instant-read thermometer best used for?. g/ U. h, `! k) `! |1 r0 X- l
即时读温度计最好用于那方面?2 o4 E# ^+ |1 p9 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度) }0 }  _6 ?! {* q1 ]! e9 ]

+ f- Q/ k. K! C  M6 ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 U- Y' q( B, Y6 _3 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重
) e+ M: T  @  p2 J2 NA:Cast iron 铸铁  R4 D! m+ V' o$ E" [! @, Q

& O1 k; p1 i) v/ t6 J2 ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* w* ]1 p; G6 a
哪件装备下面有一个可移动的碗和一个S形叶片?
# W/ V1 O2 W" c/ d+ E9 x5 p# }9 R& hA:Food processor 食品加工机
$ R# {$ B$ k* f& I7 X0 ghttp://www.google.com.hk/search? ... iw=1263&bih=572
4 Y: u4 C( a. {/ ?$ h+ E- M0 F4 h. I1 f
46.Which of the following is not a rule for knife safety?
8 j8 j9 \2 F9 z2 S; d* J下列哪项不是用刀的安全规则?+ c4 u2 A  {. ]" @2 n- A2 [5 x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- Z+ T, M" X$ C1 @/ t$ r: f4 T" S/ X/ @! j3 F9 m! R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 Y5 j5 P' x' E$ O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 s3 @" p) z  Q' g
A:RondellES
* }4 ^% q) A+ _2 V5 v" K$ _! Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! b# X+ J( V; N
! M+ `9 F2 T* V. B- A4 l9 y; j
48.Which of the following is a diced cut used to garnish soups?
$ h3 H6 r0 f9 h; ~* d5 O0 P下列哪项是切成小方块用于汤的装饰?. k# @. C! c( ~6 h3 k$ B9 m: }
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; v, q& N+ q7 c* Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- E$ p, m* A2 S+ C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!!——
4 b# M* _. U# T9 r8 R' ?" mA:Gaufrette
/ y$ R. [$ ^4 athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* v" F, |* V: ]" V5 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& |" [# T* X/ j( `) _! E: }) rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* Z7 e4 B* r9 C/ i# L1 M
5 G: k" o# _" D/ E9 c$ O, F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) p4 T. P% ?" e9 W! w. D1 |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- \8 R' U5 {& LA:Cilantro 胡荽叶 香菜! E$ d% c5 r' b$ V1 c9 H, p9 \- T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 T" c9 ^/ A9 @/ z
* u% [! f7 E) i: @9 o2 }$ }60.Allspice is made from:
1 W$ E% c$ E  ?" w5 \6 u, w: \ 多香果,  多香果香料是什么
% }. z) r% R/ u" v7 v6 m4 c" f# Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 c7 e# j$ N) T- K; U( }' q
A:A dried berry 干浆果
5 E/ P" d; T) u, b& Z
1 |9 E* Q, y* b9 }. s* N0 b61.Which of the following are used to make a sachet d'épices?- E% o- O% @. E
下列哪些是用来做香包德épices?0 x4 @1 Z1 Y5 u6 w- S, u6 a: D& W
http://www.sachetcatering.com/1 R& z! C( X0 G, L4 S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) }7 @5 Y. ?- D' G, @' c# K- J; o1 B7 q' B
62.Which of the following condiments are not soy based?
6 {. S9 ]' J# }: ~% N' \下列哪项不是酱油调味品的?: _- ?" g' T7 k# C
A:Wasabi 日本辣根: L: q1 u$ U/ |! S
4 E  ]5 [% L, I8 A% u
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ q4 i6 W* Y  A0 @8 {! {) e# |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:' h& j+ h. d& N! k; w
A:Pasteurization  巴氏杀菌
( f2 Q0 I1 @9 m7 S" o2 \9 l* _7 b2 s. L  w% I
64.Which of the following steps is not the correct procedure for whipping egg whites?: K$ f; b0 z; p8 B5 }% D
下列哪个步骤是不是正确的蛋清搅打程序?
" A* T) D' K9 k' N/ VA:Allow to rest before use. 允许休息后方可使用。
3 h6 j1 P2 z6 n7 [4 E' Z1 l
+ G% q1 ^) N5 H; `- d% N65.The weight of a large egg is between:一个大鸡蛋重量介于:
; U, U; i% g% f, Z# G" Q2 jA:56g and 63g 56克和63克8 R4 D3 G& ?5 a+ p

( Z' E  l3 B! I66.Evaporated milk is a concentrated milk that is produced by removing0 P. X& d2 ^' X
炼乳是一种浓缩牛奶 是去除什么做的
, B* Z$ E' e! }- P) BA:60% of the water 60%的水
0 X6 _5 w7 W7 d3 D- I7 l4 {
8 _4 x* O' ?' n1 L! S# |" H3 n67.A method of cooking that transfers heat through a liquid or gas is:
" a+ _; J5 |# g一种烹饪方法,通过转移液体或气体是:
' v' W6 e3 s: r* uA:Convection 对流# m  i$ s1 [2 I" k2 s4 |3 U
* R/ i" H1 x, Z$ L5 e  o3 n0 U( c* g
68.The cooking of starches is known as  烹调的淀粉被称为/ t6 O! {2 o* t4 x4 {6 J
A:Gelatinization 糊化% Z9 S6 ]+ x) E* e
* W: P0 t5 b" [9 ]  |" ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 |, }& P( e+ }$ HA:Braising 烤
2 O9 \# |6 {. f5 v7 M( m* q' o: |
  Y. C9 e; a3 {: X+ s1 }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:
& n9 x" C. f/ C3 ], iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 @; g2 V( e: g( u/ w
) {/ S( e& {( i5 l  y
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
$ @3 t! ~" Q4 l$ q7 ]A:Fumet 原汁& }  V$ f0 V; o
1 q# ^1 U2 ^* a' ]2 f- y$ m
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1 b/ e  |4 ?3 z% l( R+ [3 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ p9 v9 K6 E) l9 B& P* ~
% m' E7 Z; b9 F; A2 v: v
73.Which of the following is a principle not used in stock making?
/ \- T4 d) q1 ]1 U+ i% d6 i下列哪一项不是用于制造高汤(低汤)的原则?
) _' B% A: N- dA:Start the stock in hot water.开始在热水中操作
  a! N) `8 A. _+ ]$ c6 X% i  ^
% j8 l1 T' F% r5 O74.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# M7 S8 A1 L( N9 }
A:Remouillage 法语熬汤
) {7 |/ N' P4 r3 X; Uhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-5 03:59 , Processed in 0.095080 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表