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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。% v7 S- {% B+ |8 @7 X- n" x% ~' v( J5 m
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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。
- B) ^0 F$ t. e* b另外,我还会找一些资料方便大家学习。
大型搬家
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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+ l1 n* P0 o9 X8 u
1.Which of the following methods should be used to determine doneness in a New York steak?0 `0 y: {* E. m3 |" A
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 p$ ]6 {0 w# n
A: pressure touch. 压力触摸! r7 x9 H9 F$ l
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, [, x8 p* L+ m* K3 A  o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6 p0 @( U9 z  T$ F: r/ `
A: acid  食用酸
4 s! K$ W+ J  {' u3.Vegetables are major sources of which of the following nutrients?, g: `; Y8 {: g
蔬菜中包含的主要营养有哪些- G5 k3 s8 P# V
A:vitamins and minerals. 维生素和矿物质。8 {$ T; P0 {9 F
4.Cauliflower is commonly served with
% @& d1 z. J; _) k, n3 b; C6 o花椰菜(菜花)最常见和那种酱汁搭配
; C0 v' h/ h  [' J& ]0 t& W0 tA:Mornay sauce. 奶油蛋黄沙司/ d, o0 B+ K$ O" G. @( \
5.Which combinations of products are found in pie dough?
8 h8 c& `9 I0 ?) [. x" x, ~, L5 b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! T' j: |; @( M  d8 ?. j" a
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" J+ m; I# F$ P6The French term for mussels is 法国语青口(海红)叫什么5 c/ H) {! O2 y- o! ?' `6 ~1 h
A:moules.法语青口,海红/ L# d2 K; j3 W. R! Y  r
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 h1 A0 N  }4 m0 `  Q: q9 o1 ?A:faintly fishy. 稍微有点似鱼味, G+ F9 L( r( V; l9 h8 J: m: M2 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% g' _* w" s) I3 F& x% K+ D0 N9 eA:2 days. 2天6 Z6 n4 J' p9 Z- N5 Y2 v8 y
9.What are the principle ingredients in ratatouille?
# [* c/ `3 V7 V4 n- A5 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- C" I! P3 q; E& s9 ^
A:Zucchini, eggplant, green peppers, onions and tomatoes
) C' u, I& O" q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) u- d( k! ?0 p# M: m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, P- y0 m% X. _0 a. {1 CA:cook food in quantities that will be used up within 20 to 30 minutes.
  s- k& @" `( T& K) U! D大批量烹煮食物要在20到30分钟内4 |; ~, i5 ~, e
11.What person has the authority to issue a Health Permit?
0 T" v2 B0 F# k6 g: _谁有资格颁发健康证(卫生证)。
( g& T6 Q! ~4 }A:Medical Health Officer.
) T" ^/ u1 X  G, y: I9 U7 g医疗卫生官员。+ E- B% _% T; b5 ~6 g. C2 [0 ^
12.For what period of time is the health permit valid?
; p, X) T+ {( {) @* \7 p( @4 ?健康证的有效时间是多久?% R+ ?- A! n( _5 Q; q+ h/ w/ A" W
A:12 months.12个月
: Y4 B% i$ a  N13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# L" t3 t" k; }在食物和饮料准备区,通风系统换气的标准时什么+ w: o# q4 ~9 ?1 `0 s
A:08 times each hour. 每小时8次# B0 ?3 r4 _# h) N, R
14。The minimum temperature for manual dishwashing in the wash sink is0 C. H- C/ w. i6 y! G: ^: E: _  o$ V
手工洗碗,洗碗池的水温最低多少度?2 |7 @* H. ]0 V  q) [
A:110 degrees F (43 degrees C). 43度9 Y1 C7 D1 }* f8 {2 K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. R( Y6 D, H& L' h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 f. {5 y% G7 xA:180 degrees F (82 degrees C).  82度
9 a7 o) [1 V2 K/ {" w4 u. q' Z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( d1 K% E% n# I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 Y, p- U: G0 T* Q% B3 aA:en papillote.  法语自己理解, z. I: m6 p. u; i& f: T$ o
17。Wing or Club is considered a
0 O& k' O- a" W$ l. c6 G2 K翼和CLUB 被看做是一种...
9 n: N1 ]% f& D3 B! Y, [; q9 XA:Bone- In Cut     带骨切9 }: N. p0 J$ w* P
18。New York is considered a   纽约牛扒被看做是一种; \9 n) L! }8 Y9 d9 Z
A:Boneless Cut     无骨切
6 G0 d" j7 g3 R- u- I19.In general, a court bouillon for freshwater fish will contain5 K5 N1 ]- E) S# T6 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5 W2 ~( V( O  q% S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 @5 B9 j4 v+ u! I- k2 Y& p# ?和做海水鱼同样数量的调味料和香料
. M7 F8 Z' O. n7 e20.Anise is very similar in flavor and appearance to
( ]; F1 y  ^6 U: C4 H八角和下面的那种原料有相同的味道. J4 E, w' `! @7 C$ M6 W' T
A:fennel  茴香1 a4 }, C8 o. y; ]" K7 c9 l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 K/ h8 R+ x& G2 d+ s! b
下面那种原料更像大葱且有平面的叶子
6 [, R9 `1 I, L# OA LEEKS  似蒜葱 (这边人叫京葱)
; \' h) O# {$ p# u3 I* K- `) G22.Which of the following cutting shapes refers to a small dice
( s" m) A/ Q+ j' L& b# M7 N' n) U# ^下面那种刀切形状指的是很小的粒(末)
( K# q! [5 {7 q1 \! \/ [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: B$ p+ T" y9 ^$ ~23.Oil is added to the water for boiling pasta in order to! M; _$ E! d9 i$ M" K% x
向煮沸的pasta (意大利空心粉 )中加油是为了
, T! g, z" J1 f/ y2 S: ~0 tA:prevent the pasta from sticking and to minimize foaming action.3 F( u, Q) C9 `2 r" R& A: B
防止面条黏合并降低发泡。
4 p& K6 h1 J+ d' S24.Which pasta dish features pine nuts and basil?
3 _8 M: j* }6 |0 Q下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ s& w1 m1 w) L+ ~
A:Pesto.一种绿色的意大利面酱 / r8 b" I* e" v. f% M* [- M
http://www.tianya.cn/techforum/content/96/563836.shtml1 y5 ^6 \# x) m- Q3 {

5 x3 p" t2 Q7 b25.Which of the following is a spring vegetable similar to spinach?3 v6 j4 G* z8 P8 O5 p- E
下列哪项是一个春天的蔬菜类似于菠菜?
; \% y! p, }  K# z; dA:Sorrel. 酢浆草。# v" _& F; Q+ N  ^0 @9 |1 B
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
大型搬家
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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:
& o, \! A; n; x+ y# l0 D  C2 Z: j6 S哪位厨师最早带来高水准浮夸的美食0 A- T: [2 Z% Q
AAntonin Carême 人名 安东尼·卡罗美
% j2 x" q! ~2 u0 C. U9 }
1 O+ o/ e) r8 u- X4 o6 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 ^8 g$ _- M' h7 w3 r0 a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- h# `: m# }: U" u- Z; }1 aA:Cast-iron stoves         壁炉" q7 b9 _3 y( z' D1 S
http://www.usstove.com/products.php?id=6
4 H4 g; M3 @# [. A" k6 J: f! ^! U2 `( Y- S9 c# S$ `
28.The French term used to describe the roundsman, or swing cook, is:9 `5 u0 S2 Z% O4 u9 n
法国术语,用来描述roundsman,或摇摆厨师是:3 W, z! H6 L  M
A:Tournant   图尔南
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( I% r* i/ T5 u& u! N8 I8 I29.Another term for the wine steward is:
( x: U/ y$ @/ w, \3 {0 K- B* l. @葡萄酒侍酒师的另一个术语是:
+ ?( K: i$ r8 o0 P4 z& m7 g8 NA: Sommelier 侍酒师2 K7 R5 J* i- f' G

& r4 ]  o! `" Z, p30.Molds, yeasts and fungi are examples of a:4 g* \: K6 C1 T* T7 G
霉菌,酵母菌和真菌是一个神马例子7 y  _0 ~& N9 P) ?) D( }* W6 I
A:Biological hazard 生物危害) g. i4 n% u/ c' D5 J& }7 K; @: ~/ t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% s2 R& ~0 i% O3 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 O& j2 |% g3 g0 o
A:40° and 140°F (4–60°C)     4-60度  d2 L3 k1 H: {$ ?6 m- _( z

/ i, a. u! ]9 \( d4 m: V32.All bacteria need the following for survival:
2 U; E6 B$ s& t+ w' _  q: D$ ^8 P所有细菌生存需要以下哪些内容:( k" S$ g& `7 [! C/ l" [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: I- K+ T6 |1 L

" Z8 g7 a- T6 h; O% F8 t2 C+ b33.Which of the following correctly represent critical control points in a HACCP system?9 a) D& ]9 J# N
以下哪项正确表示了HACCP体系的关键控制点?+ \  |% Q2 `7 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. B1 t5 N/ ~' N' F3 v食谱,接收,储存,准备,烹饪,保温,冷却,再加热' b3 S) ^; N3 w: b" U0 ]# x
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34.Which of the following is not an example of a carbohydrate?' v2 k; O+ |$ r; i
下列哪一个不是碳水化合物的例子?
) z$ h5 H" q6 g0 A' j* VA:Essential nutrients 必需的营养物质
7 v2 v1 c! n% L, _
+ [' y7 r0 a9 A( _! C$ ^35.The process by which a liquid fat is made solid is called:7 ~5 o" O6 @8 t) ~/ b1 W6 {
液体脂肪做成固体这个过程叫什么4 t( O- m# C8 L( y/ O7 K& i
A:Hydrogenation  氢化5 f2 {$ q+ E# A! B+ l0 m3 b
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36.Which of the following is not an example of a fat substitute?6 L" C. `7 ]1 g
下列哪项不是脂肪替代品的一个例子
2 H$ L! T' s/ T7 ?, zA:Acesulfame K  安赛蜜K表
  A, {6 p$ U/ e% A4 I9 N4 z, c
9 e7 _1 ]2 K' ?  B' S2 @37.Health Canada requires that a product labelled "fat free" contain:+ g* a6 T% `$ C1 H; p$ q7 q( D
加拿大卫生部要求的产品标有“不含脂肪“包括:# A( f5 }, o+ ^( F  _/ Y/ t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 s8 Y7 K! g& l4 X$ G7 Y
# f! z- v6 x. x1 \+ G
38.Which of the following is not a problem associated with converting recipes?0 M% E% K/ C! M# g$ t$ o  F& f" t
下列哪项是不相关联的转换配方问题?
* o6 H' t$ {' p& @" }A:Unit cost 单位成本  d/ a- ]' ~( a  `) A3 z. A

7 R& b6 R5 M6 j0 d; Z% U0 Z39.The condition or cost of an item as it is purchased from the supplier is called:4 n; F0 K& ~! o, Y, x5 Z  k4 P
从供应商采购的物品的品质或成本叫什么7 o2 u4 @& |" o2 n! \% b2 f- ]
A:As-purchased cost 购买的费用; x) S2 r/ w7 v% \, {$ z

& a+ _( T) |6 P! W/ P; k+ c40.The amount of stock necessary to cover operating needs between deliveries is known as:! {) ~  L" L2 I. l8 M4 ]
在新货到来之前用于日常所求的必要库存量叫什么
0 t7 |; F- R5 I) SA:Parstock 基本日常最低库存
8 U- C& J$ m: u( U) m: m
% u7 y/ e. o2 w4 {$ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 J% ]8 |: [. C6 ~& G- C下面那个缩写是用来表明正常库存流程?
* o' v& F1 M+ X& z' @) Q$ y/ mA:FIFO=FIRST IN FIRST OUT 先进先出3 f3 [: n7 Z8 m3 h6 g: }4 l
6 ^, z% v7 y6 m. J3 V& L; r
42.Which of the following knives is used to turn vegetables?
1 h8 \+ Q: y# k5 R2 z下面的那把刀是用来打开蔬菜吗?
, d4 z" B/ t. w0 hA:Bird's beak knife   鸟嘴刀# c8 _8 e; J$ m. J4 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' b4 x/ w3 _2 u' m0 j9 w
8 x* ^8 T, V- r1 L. A8 R
43.What is an instant-read thermometer best used for?% K" l4 ^+ m/ M/ Q: m. `/ Y. Z  W3 b
即时读温度计最好用于那方面?
0 G; e2 \' j. g1 m" {A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 m( C' z6 [5 c, I- l1 l" {/ r( Y& u4 s4 z5 G- l  x1 S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& b( G4 s6 S$ ~( g0 t: `
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 }* `! h3 W& X+ H1 x6 G
A:Cast iron 铸铁4 C% O; U0 w4 w2 k  s' v: V, S+ r0 v8 |

+ E8 s$ w8 {% h/ l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' c* E/ ^& P4 }" j5 w/ }5 ?
哪件装备下面有一个可移动的碗和一个S形叶片?
- m$ y8 Z8 n, y+ S: r, x- z  u0 I& ]A:Food processor 食品加工机
, C  v8 T; P- ]3 V+ d; G% ohttp://www.google.com.hk/search? ... iw=1263&bih=572
  T( P5 K/ @0 S2 \) a
# f2 i, j5 O- o- k1 `' {, O- Y46.Which of the following is not a rule for knife safety?
. ]; `: O! n  m7 L' V/ i. A* K+ S7 J下列哪项不是用刀的安全规则?, N* Z. T3 N8 R' f* p" |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: N0 f. L7 n* k$ m0 g* I! {2 L! R; t) {/ g2 u2 @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 s) I4 y0 ~0 {4 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: s4 b' `, ^% X( Z; |- F4 ?% I9 mA:RondellES + B; h8 J' m1 {" g' u, ?) ^
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( S5 ^1 [' k% z& @1 t/ b/ \
; u' Z7 c6 G1 m3 Q( f3 f# T48.Which of the following is a diced cut used to garnish soups?
. r# I2 _& m. H, K; D; _; E下列哪项是切成小方块用于汤的装饰?
1 y$ G7 x) u! r3 C% V$ V2 MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, B/ R& r8 \( z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ i: j% g' f1 T8 X
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!!——
! v* Y9 G" v8 S# s3 pA:Gaufrette 6 G: x/ C: z9 U: M8 Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 W! n  l" R7 v& h/ x( x/ e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; T% y: B! d6 p9 D7 K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' B  R& p; c1 o' E$ z
1 n& A+ f9 g! |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 q/ K4 g8 U$ }7 \4 Y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)
( B3 q, _7 D* v3 d$ E( @8 L/ J$ FA:Cilantro 胡荽叶 香菜7 r+ r/ [7 }4 v3 C- L2 K' ^0 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ @/ Y( p; M! I" {5 ^; O

9 v& t2 T5 H) o/ Q9 W8 u( C60.Allspice is made from:
. c% z* z& F, v 多香果,  多香果香料是什么+ I' ?8 o  u. S; ]/ r) ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 N* ?$ `# w+ C/ n3 n$ s0 i  h. v
A:A dried berry 干浆果$ _% u; L3 _3 n( L

2 ]0 \  z$ [2 }61.Which of the following are used to make a sachet d'épices?
& N/ n' a" r/ T$ V' ?( ^下列哪些是用来做香包德épices?
: d. v6 z  T  v  ghttp://www.sachetcatering.com/
. f' w9 u% ]7 g4 C( t8 X) O$ uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& v5 B0 t/ @5 ~2 s6 }* h
- U: N5 N3 ^" F62.Which of the following condiments are not soy based?
- t$ T% A3 X) n4 e3 P下列哪项不是酱油调味品的?
2 |1 U' j! s; U* bA:Wasabi 日本辣根
& ^" R2 B' I, F2 y0 b/ b. j
( u# ]( b6 v" v8 I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 j* P; g& A3 {$ [* E( ~% s3 M- 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:
, h8 f$ h; f$ `" T3 ~A:Pasteurization  巴氏杀菌
6 ?- i# H! D! S8 |; }; R2 i8 R3 d. w8 m  H( o7 z
64.Which of the following steps is not the correct procedure for whipping egg whites?
9 I& W1 z$ j) D, {下列哪个步骤是不是正确的蛋清搅打程序?& _# }6 |4 R; A+ r7 o
A:Allow to rest before use. 允许休息后方可使用。
4 _$ o4 l% A- Y8 l4 A8 b1 D' |2 ?& I5 L
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. r$ f1 W6 }( g0 HA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: n# P4 H5 P& T" {/ o8 ]炼乳是一种浓缩牛奶 是去除什么做的
, W- q6 C6 y  T/ G! s3 {0 c* e5 L% DA:60% of the water 60%的水
& K1 e( |1 ]- G* @4 h
$ }- q2 U0 T7 u0 N67.A method of cooking that transfers heat through a liquid or gas is:
' ~9 P; k8 M2 c5 h一种烹饪方法,通过转移液体或气体是:
4 M4 d4 y( m, n2 \* BA:Convection 对流
9 c% N0 D# j! o) l7 a' I* J; U  W% [$ o/ G% z6 s$ v. y3 t
68.The cooking of starches is known as  烹调的淀粉被称为
. G5 Q4 Q+ N: \5 |- j+ c( y- fA: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?
, G: H; `2 ~, u! z) }' v8 JA:Braising 烤3 a# G  B8 C0 q

3 B$ ]3 e5 y; |' V, l70.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:
4 R2 d) a4 r# y7 A# SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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9 b) B" S3 K; P* e$ p$ S
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+ G  `2 r4 V5 J5 J3 z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 t; }1 S3 m7 x- W: n73.Which of the following is a principle not used in stock making?
) O) I7 [7 B$ n& }& c下列哪一项不是用于制造高汤(低汤)的原则?
+ v' z: L; E1 B0 L) jA:Start the stock in hot water.开始在热水中操作
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, ?& Q: Q. x. ?9 m0 ^* Z- l" e74.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/ ~5 P
A:Remouillage 法语熬汤$ w% t7 x6 P: r" r" W; H; n
http://www.haibao.cn/blog/post/176242.htm
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