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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。
# U( Z6 P0 C8 `6 V; P6 S$ O4 }
4 e4 Q  J% b( d- w7 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。
( s" {5 }- w5 ^6 _. N' }' I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
大型搬家
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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
6 z* u: g" |6 U9 I! R5 F1.Which of the following methods should be used to determine doneness in a New York steak?
+ _  b- N, N, W. ~, |' y& a, b9 f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)
# c( w8 x$ L) _A: pressure touch. 压力触摸) [$ g3 T; `% Z2 A; y2 }6 D: ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ M: W4 T% t; h1 c, F1 }
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
5 V5 x# T" y: O- }6 KA: acid  食用酸
4 `1 y) [; U8 U3 `0 C' l0 r. z3.Vegetables are major sources of which of the following nutrients?
0 d$ _5 s6 p" v/ w8 I5 s5 E蔬菜中包含的主要营养有哪些2 O, o2 \3 a5 q6 ^3 w9 \, z
A:vitamins and minerals. 维生素和矿物质。
* L5 ~1 w6 z) P( I" [4.Cauliflower is commonly served with1 A$ d, d9 b3 Z. Z7 }; U( \$ N
花椰菜(菜花)最常见和那种酱汁搭配
5 F. K' Y$ d+ D  U7 RA:Mornay sauce. 奶油蛋黄沙司
4 ]" Q' \: o6 V7 p3 n% O5.Which combinations of products are found in pie dough?
- k: Z! C. N6 G$ a下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 Q# i2 A) F7 h+ |1 EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- J7 S9 X, r& T2 Q5 [' y
6The French term for mussels is 法国语青口(海红)叫什么
3 ]& o/ b5 _4 _4 wA:moules.法语青口,海红
/ Y4 \" A# ^. T4 [0 \# F& i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ j* d; W$ R% l9 ^& G
A:faintly fishy. 稍微有点似鱼味
$ i: v4 c( n4 N) e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) ~( X/ Z. P, _2 a
A:2 days. 2天
% f6 p6 U( m3 b, W# Q9.What are the principle ingredients in ratatouille?
. J9 R, ]4 ^' Y7 _, t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 w: x6 P  V; p+ b: S- g* cA:Zucchini, eggplant, green peppers, onions and tomatoes2 ^% A% A1 i) v+ v7 {/ V6 z  U- T2 q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) `, \9 k/ K8 z& X1 ]" ]/ _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' q" A$ K3 `1 H# wA:cook food in quantities that will be used up within 20 to 30 minutes.
- Y4 f5 ~* y$ I( z. G! Y大批量烹煮食物要在20到30分钟内
8 ?9 n$ s$ O/ P: N11.What person has the authority to issue a Health Permit?
  E. D1 i* i" M7 G% r9 }+ E谁有资格颁发健康证(卫生证)。. \+ Y, ~. P# Q
A:Medical Health Officer.' `/ Y- O" y: ?+ y: G* t: W
医疗卫生官员。' f: c7 Z1 ]) |% {7 t
12.For what period of time is the health permit valid?  l! E4 d7 @+ _2 ~" y+ z* j
健康证的有效时间是多久?
4 |! X, b* c4 BA:12 months.12个月
+ {3 e- I( N" ~2 Q+ E13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 v- S" X; |3 E: E0 u
在食物和饮料准备区,通风系统换气的标准时什么% C1 R3 q# t* d. L8 }  w7 b
A:08 times each hour. 每小时8次+ o( j  ~) d  Z: |' r, `/ }% I
14。The minimum temperature for manual dishwashing in the wash sink is+ V) @& ~2 z) V+ E
手工洗碗,洗碗池的水温最低多少度?% T/ G+ h* A. j  z/ X% s% e
A:110 degrees F (43 degrees C). 43度- T- y5 y4 L) F1 V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 l, g) K# m# E- \# u: n/ M7 r, G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, m1 h+ H( \/ I% a: ZA:180 degrees F (82 degrees C).  82度' t" f$ g* F1 q) I/ d  T, u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! Q6 b, _: w4 o' M, n4 r& {& k用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% E' B! B4 Y1 H* S5 v, u; kA:en papillote.  法语自己理解  w: B- T. q7 U% [' ~; o: y9 B2 F
17。Wing or Club is considered a( A: v1 T6 y7 a) Y8 q3 ~  Y) r
翼和CLUB 被看做是一种...
* x* x7 y6 A/ \) O+ D5 A. SA:Bone- In Cut     带骨切
; @0 A- i# u1 f: z18。New York is considered a   纽约牛扒被看做是一种/ @5 m# o" P$ _$ H, U
A:Boneless Cut     无骨切
4 @$ Y  j" P9 G" D6 w1 ?4 l19.In general, a court bouillon for freshwater fish will contain, D$ W- C* }: T6 I! 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9 p5 L4 Z  N+ M& Q$ S: P
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 }- m7 d' n+ A& t! ?/ q; d
和做海水鱼同样数量的调味料和香料
& R+ Z% L& f5 V% y) I( R. |4 g/ ~9 |20.Anise is very similar in flavor and appearance to7 B+ T6 }& _  [# [" l1 _
八角和下面的那种原料有相同的味道
6 H: |3 L% H8 MA:fennel  茴香. y, }; s9 i5 O( t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" ~, T3 v; s. b1 ]9 W% ]% }下面那种原料更像大葱且有平面的叶子
4 c1 G4 N* X' F# o8 u* w# VA LEEKS  似蒜葱 (这边人叫京葱)
8 p. r7 D% M! E$ Z: |/ @9 l% O22.Which of the following cutting shapes refers to a small dice
0 Y) a$ G5 M4 U# w& J. B下面那种刀切形状指的是很小的粒(末)
0 q1 Z! C* y; R* u" V8 tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 f& O' C3 P5 }* K8 V23.Oil is added to the water for boiling pasta in order to
( M3 b* _7 f7 b, o" p向煮沸的pasta (意大利空心粉 )中加油是为了
% v1 s" C+ t1 V1 j! O' ZA:prevent the pasta from sticking and to minimize foaming action.+ Z1 D: w/ r) B
防止面条黏合并降低发泡。# w1 r* t4 `3 Y. B3 r& G- L. \; ^: E
24.Which pasta dish features pine nuts and basil?6 I; p6 I( d/ D* f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), D$ ?6 m) O1 L# U2 W6 a
A:Pesto.一种绿色的意大利面酱 2 |% b- ^; P! X2 e" `
http://www.tianya.cn/techforum/content/96/563836.shtml$ m. G. V! K5 U, L" s+ ?
( _5 u) h, U9 |) Z0 A
25.Which of the following is a spring vegetable similar to spinach?; l1 q8 z! d! w; C4 D* L/ q
下列哪项是一个春天的蔬菜类似于菠菜?0 |1 ~- z7 a- {$ ^$ e3 L2 l- z# L
A:Sorrel. 酢浆草。  y4 }9 k0 A6 h5 d0 y8 Z" P
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
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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?
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:
! o; ~' e  F+ p4 _. K! N哪位厨师最早带来高水准浮夸的美食
# @/ G5 W' i! _! H. sAAntonin Carême 人名 安东尼·卡罗美7 g4 d. m! p/ h: J1 p6 E
' E/ V* l/ t2 \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, r6 v, L* |5 Z2 I  i
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. V9 O' k/ E' C; g7 q' l
A:Cast-iron stoves         壁炉  C+ j5 z. N9 T* q; h1 K
http://www.usstove.com/products.php?id=6
6 Q+ v  W9 f! `0 d% ~9 z1 E1 l
( u+ u  U. X: h5 {2 ^6 S% y" O28.The French term used to describe the roundsman, or swing cook, is:  g* k! s- i" s! k; i: S6 A
法国术语,用来描述roundsman,或摇摆厨师是:
8 x8 @6 w! N! J3 G6 s, R7 G2 ]# lA:Tournant   图尔南
  v/ K% O  }+ a; |! l0 h
9 X: s) b) o5 @% O  F! B) Z" V29.Another term for the wine steward is:4 _/ j- U# D6 N+ Q, N
葡萄酒侍酒师的另一个术语是:
% |* Z2 Q) m, l5 k3 [+ x2 _( MA: Sommelier 侍酒师
% M( r! M% F/ H. r, I2 c& b) `7 Q" x: i, `$ O' k9 I
30.Molds, yeasts and fungi are examples of a:
" `6 Z$ j4 a$ Q2 H6 Z6 d! M霉菌,酵母菌和真菌是一个神马例子
8 }, k6 \7 i, x4 u: w" s! A3 GA:Biological hazard 生物危害
+ f  X: W* ?) I  ]6 t3 m; e/ ~1 @9 B! ^) y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. K" V4 O# i$ P+ `' |
根据加拿大食品检验局,食品的危险温度区在多少之间:# Y, }9 h2 F: o9 y
A:40° and 140°F (4–60°C)     4-60度
3 |6 L0 n1 ?; u1 b4 H4 P
( w, m$ I. x3 ~# I% D32.All bacteria need the following for survival:2 z7 R! F7 ~9 O
所有细菌生存需要以下哪些内容:5 R1 \, U, R2 U# c; e* ~3 [4 U
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ R1 V$ N3 t$ U- `) q1 L, s  \: Z9 |( c; V4 I
33.Which of the following correctly represent critical control points in a HACCP system?  P! y& ?) N# M$ Y3 n0 I9 J
以下哪项正确表示了HACCP体系的关键控制点?
' B- V& }+ y2 F. W! J) y! T( nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' e( `; _3 r! a2 F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 c3 k9 v/ _; y3 R$ _( \* W' i; ]4 K
' ?) k  K! @- b& J1 @
34.Which of the following is not an example of a carbohydrate?
; O1 {- [& f2 A6 e+ H下列哪一个不是碳水化合物的例子?& a; P1 N# N/ n/ U" F
A:Essential nutrients 必需的营养物质6 }0 `( i. ~. U% @9 E3 V2 H( O

7 j9 s+ w3 |: j: r/ ~7 Q& s35.The process by which a liquid fat is made solid is called:8 a6 `0 N  G5 }9 x2 v. ]+ k
液体脂肪做成固体这个过程叫什么' n# U3 z& y( D: C
A:Hydrogenation  氢化
/ R: E6 U) m" v/ p. U; O9 r0 Y9 ^: P2 o1 k9 Q% x- D: K, N( e
36.Which of the following is not an example of a fat substitute?3 @# Y: e  y0 A) h
下列哪项不是脂肪替代品的一个例子* ~! |. G# j9 Y) c' F" H* t0 j: P
A:Acesulfame K  安赛蜜K表
+ {1 L9 z, S& f& `1 N: ~% x
6 z% _) T9 \. I$ l( T7 c37.Health Canada requires that a product labelled "fat free" contain:
' c8 z8 ^' E" K8 @加拿大卫生部要求的产品标有“不含脂肪“包括:
1 Y' p* e$ H5 u' q) `- w; sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# |  I- \  P" y3 G' y/ e
+ d3 W6 }2 q; C$ p; c' x38.Which of the following is not a problem associated with converting recipes?
9 e2 r9 @8 {+ h0 a$ `下列哪项是不相关联的转换配方问题?
! m+ x4 [) s; V! G4 Z0 y: kA:Unit cost 单位成本
0 Q% G( t# |2 ^7 R! M' o# x# ?
5 s. R+ B6 q: |+ \39.The condition or cost of an item as it is purchased from the supplier is called:" J7 U" c! i* I) e2 g
从供应商采购的物品的品质或成本叫什么& K$ {/ \$ Y$ S5 T! P  ~5 l
A:As-purchased cost 购买的费用
1 l4 }! X, p3 m4 M: M' ~) u# v8 \- u" P
: [; K- a" u6 |* r4 P1 r. y40.The amount of stock necessary to cover operating needs between deliveries is known as:8 N3 I$ f' {( @$ f2 k9 T; Y) _
在新货到来之前用于日常所求的必要库存量叫什么  @! j* K) Z" ]6 t) J
A:Parstock 基本日常最低库存
1 @" z' j4 N( }, N  p7 Q# F
. W! F8 o# z- @, J- [41.Which of the following abbreviations is used to describe the proper rotation of stock?% W. `. p% @. J% S
下面那个缩写是用来表明正常库存流程?  ?4 ~9 y* j0 L
A:FIFO=FIRST IN FIRST OUT 先进先出
# x. r( n5 [9 \8 E* m. ~
" P) t/ a  M5 R4 I  o2 F42.Which of the following knives is used to turn vegetables?
0 {8 A" u  I( F) a" y下面的那把刀是用来打开蔬菜吗?* E1 d- ~. n) t' G% v! G
A:Bird's beak knife   鸟嘴刀
! q' Z5 c  @! t3 h& ]1 jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
! m/ h. _& ^& E9 P; f- g$ i& B. z/ s2 c. R3 o
43.What is an instant-read thermometer best used for?) q1 A% _4 R) k6 T4 E
即时读温度计最好用于那方面?
, n' ]7 o6 X/ M, s# U5 f& gA:Checking the internal temperature of a roast 检查被考物品的内部温度" r. f: L# K2 o/ E
* X  x) Q) E! ~+ b+ g7 ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  \) R: t1 p. A' R* h+ r
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 {. Y" U$ Q  {: `+ GA:Cast iron 铸铁
, ?& y6 V, y0 l" O/ t% S: D6 `4 o0 j, U/ O& }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& i2 i8 [1 ~$ i  B5 d哪件装备下面有一个可移动的碗和一个S形叶片?3 R- Z0 P( r! C! l; i
A:Food processor 食品加工机
6 W8 H8 i5 F* v( dhttp://www.google.com.hk/search? ... iw=1263&bih=572
; {; m# K1 D, L& Q5 Y! j; z% |
7 o0 ?7 o9 ]. g) _& T* w8 F46.Which of the following is not a rule for knife safety?* Z5 `/ l: y" r& y9 B* L, P
下列哪项不是用刀的安全规则?" q! Q! l8 d1 `' _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  w* C) S: Y5 O* a
& T9 l- a( [! F4 k, u$ S4 A) }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) _4 P8 ~8 ~' J7 @7 l$ h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 E0 l$ E2 M3 _
A:RondellES
; T0 A( x5 t& y, Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, p2 q; y8 S. ~8 m* y
* e" t9 ], e( p. m! v) p& I0 F, d+ T48.Which of the following is a diced cut used to garnish soups?: O0 ]+ z2 |2 l- a* x
下列哪项是切成小方块用于汤的装饰?
" \! b; B1 H+ ?3 QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' ^2 H9 g+ K6 V7 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 z; H" U+ }0 ]* m% s! l! `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!!——
9 d& A2 z# e) c; o' N% X; \A:Gaufrette , t' i4 u2 J7 d7 ^0 e
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( \. V' `; {7 C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! b8 n! L3 [# x; t7 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- }7 L  `/ ?) j1 `: n0 K
2 F) z( @3 ~' Q: q% n50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& D/ n: u2 Q  ^. N9 c1 I
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)4 F) w: t; _/ b3 j7 x6 D, _
A:Cilantro 胡荽叶 香菜
$ P- {* n* g9 |- }+ F; @) i8 H) m3 Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; ^' Y* O1 u/ Q2 b
- [9 f- B: r, [# H& ?2 S60.Allspice is made from:  I7 l& Y% F( j; x, H
多香果,  多香果香料是什么
( K, a+ ]7 Y: u2 w3 Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 B, h1 y, a6 R" V( b4 W6 R' X) jA:A dried berry 干浆果
, ?; x( J' {" F& _3 Y
6 W" F6 l/ K5 I: Q/ n* }/ V61.Which of the following are used to make a sachet d'épices?
; f8 ?7 L7 ]; H. y下列哪些是用来做香包德épices?( n( F) l* `6 i
http://www.sachetcatering.com/
2 J! P  P- P( V2 E- [% WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: M; P! ?" @/ u& D: R1 `% U5 ~3 x+ z! |5 |! S. W
62.Which of the following condiments are not soy based?+ ^9 `. d: H) B  O; `! u& O, Y
下列哪项不是酱油调味品的?# K9 K% J; [, N% z" e
A:Wasabi 日本辣根2 B6 |0 n) |. U% g. X8 I
1 s' O0 \6 u- q# X: c
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# j) n9 k; o. |. i
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:' s0 i. a* j3 |3 m+ s" t
A:Pasteurization  巴氏杀菌- N6 P3 G7 K" r. n8 [

( W9 r% W. E3 c64.Which of the following steps is not the correct procedure for whipping egg whites?0 P' S0 s" y2 B+ z. R9 `
下列哪个步骤是不是正确的蛋清搅打程序?1 W/ m5 e) Y" u* \6 B$ u, i
A:Allow to rest before use. 允许休息后方可使用。
- Z0 Q; |. R6 o8 h) Q! B' y( i* @8 a, M2 q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 S. ]1 L7 m1 F, e/ d1 Y) sA:56g and 63g 56克和63克7 j! y7 P0 ?! Y2 w, B, |
; y/ e' ?1 r6 I
66.Evaporated milk is a concentrated milk that is produced by removing
- ], t1 T8 F" G0 A. Q) y' x炼乳是一种浓缩牛奶 是去除什么做的
  m! d" [, R: @6 M3 y( [7 T9 eA:60% of the water 60%的水
' m* |6 U- v8 Y. h( t1 Q* ?
3 u- G8 K' n% j! C+ M7 b  E67.A method of cooking that transfers heat through a liquid or gas is:  b# a' n9 ?* @: [; z5 J
一种烹饪方法,通过转移液体或气体是:' @5 `% w5 j4 x% s
A:Convection 对流0 }4 e5 g! r9 Q
3 E2 Z; }9 {, E+ t! G5 ]
68.The cooking of starches is known as  烹调的淀粉被称为
% `0 [/ }5 o# ?# s" T4 l8 p% ~A:Gelatinization 糊化( \( U. g9 A- R) ?) N/ O$ t8 w5 W6 `
2 W7 Q) E" j# ~
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 z% H- B1 m, v/ i
A:Braising 烤
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6 }. k$ E8 j# \8 E& Z2 g' p70.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:
" B% ]2 W! E, ^( c( U8 {1 oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" _2 _  C1 Q( ?* p* d' b' Z3 w5 Q/ t) f- Z. w2 x
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
. @5 m" G" M3 @* S+ ?/ C) F: RA:Fumet 原汁+ w8 j; R8 O# U6 g* d

# C* u+ Q$ l9 i5 s72.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' S) m2 S$ ^3 ]# [3 e# p% X0 {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- C) {/ d! f8 \' w) u

/ Y% m  j+ M$ F* S; c1 y73.Which of the following is a principle not used in stock making?; V8 \3 T+ w9 F' D
下列哪一项不是用于制造高汤(低汤)的原则?; R2 c3 H) t; d+ e
A:Start the stock in hot water.开始在热水中操作
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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
/ l: C9 H( a& I% L/ x; V0 PA:Remouillage 法语熬汤0 Q7 N" J0 Q* h" A( Q5 u0 ^
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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