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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。
. G. ^" t; a+ n) Q; K6 J% ^* x- \
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。
" A" ]; ^" K- B* 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
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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
( ]9 I9 B4 a: S6 ^9 \7 |' V1.Which of the following methods should be used to determine doneness in a New York steak?& J: _, _! C+ z8 n5 o
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)
' }3 X. i' O$ wA: pressure touch. 压力触摸
) t* O# g% [# y4 O" j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' S; H2 p7 O$ e3 g2 ^6 y* @& A8 K' B
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9 `& \( y: C: s- C1 F
A: acid  食用酸& Q& u& E- B- d" N5 u, y
3.Vegetables are major sources of which of the following nutrients?
: Y. A7 a6 K+ ?* ^4 L+ r& Y蔬菜中包含的主要营养有哪些* o* ?: v0 X2 _! @% a5 s1 @
A:vitamins and minerals. 维生素和矿物质。2 t2 p- I, O" A
4.Cauliflower is commonly served with
$ U; O) v% a& [: b花椰菜(菜花)最常见和那种酱汁搭配# B5 B' @; J. U; q5 k: q- X( a( p# o" {2 [
A:Mornay sauce. 奶油蛋黄沙司
3 y/ F1 ^: P1 H% P% \; j0 }5.Which combinations of products are found in pie dough?9 t! D2 F9 Q* i! L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ p' r  U5 f% T9 jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( e3 u) Y+ J( v8 C  m; ^6The French term for mussels is 法国语青口(海红)叫什么
( b" ]5 _, k7 c  c* L$ A2 IA:moules.法语青口,海红
  a: ?& ]  A' ^! S, E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- B% }% w: i2 l9 d4 _- q  e7 VA:faintly fishy. 稍微有点似鱼味
' @. z/ H8 W+ F6 E3 M3 |; w) h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 x% N' l0 O; T. p9 f, R
A:2 days. 2天( R( R* f4 ~* I# _6 w
9.What are the principle ingredients in ratatouille?
5 ~! D) }0 `' L1 F: G( _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. m: \, T) M0 V& j2 {- lA:Zucchini, eggplant, green peppers, onions and tomatoes# \5 r( X% Z' v3 `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( g/ p9 E: A: z' a' p! N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) b# f5 O4 G$ Z* H  [
A:cook food in quantities that will be used up within 20 to 30 minutes.3 X. p+ ^' P9 Y$ f* d
大批量烹煮食物要在20到30分钟内" ]* [- v% L) S" p. E1 F4 U+ @
11.What person has the authority to issue a Health Permit?
% f  Q; T& H7 V  Z$ Q谁有资格颁发健康证(卫生证)。
. a+ T0 C* _, F, l0 J4 ?A:Medical Health Officer.; m2 J$ ^1 C) j9 [# U+ R$ e# s
医疗卫生官员。' p) _, M, I! r+ D) p
12.For what period of time is the health permit valid?3 z. O- y- G" S6 s) |/ N$ q
健康证的有效时间是多久?
7 c9 i$ U8 x0 B! p- pA:12 months.12个月7 T8 z2 n4 G  [0 W; M2 o$ R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 \, Z/ {! m+ L+ a/ d在食物和饮料准备区,通风系统换气的标准时什么
: V% g  w- z1 @1 x: r* lA:08 times each hour. 每小时8次! t+ P! f" d; X, ^+ Y
14。The minimum temperature for manual dishwashing in the wash sink is
) L. M/ ]0 U3 B4 a/ S手工洗碗,洗碗池的水温最低多少度?2 U6 h3 Q8 u1 H; f' J/ T( K8 ^5 f
A:110 degrees F (43 degrees C). 43度  M9 b# I) p3 y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 w, g* T3 J2 ^' R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: r' }6 ]. G2 a- ]4 C, }( S2 A1 o6 s9 z
A:180 degrees F (82 degrees C).  82度
/ |9 W! \: f, Y; Z% n7 \1 \8 w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. z& X7 ?7 q0 c8 E# x0 J( D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 |( a# }) V. a8 G: sA:en papillote.  法语自己理解* I* z2 W8 [1 J' F" f# [( D; \3 k
17。Wing or Club is considered a4 {. Q9 B2 Q2 ?0 M9 C( k
翼和CLUB 被看做是一种...0 g! @# ], m- J
A:Bone- In Cut     带骨切  v; O8 f5 W, v& S3 {4 y2 a& U
18。New York is considered a   纽约牛扒被看做是一种2 f7 G4 S4 {  E: J' x0 a1 h
A:Boneless Cut     无骨切* J5 R, X! e& w
19.In general, a court bouillon for freshwater fish will contain
; g$ C. [! I/ e; j" d3 x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3 t1 }* V2 f$ J3 @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; ]% [! j$ `6 r3 @4 V1 J6 B
和做海水鱼同样数量的调味料和香料5 Z. T2 O( U3 J" s8 U; \$ S+ V
20.Anise is very similar in flavor and appearance to6 c4 j5 s# n% `
八角和下面的那种原料有相同的味道1 o/ X: m  u4 a8 W& t) z
A:fennel  茴香
9 V3 ~9 {( p( x21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- u$ B. f! i; s) X( X下面那种原料更像大葱且有平面的叶子
0 r/ i" K: }) v* r/ [, @# F- GA LEEKS  似蒜葱 (这边人叫京葱); ]& U" R9 @7 ], e; M* n
22.Which of the following cutting shapes refers to a small dice/ R. H/ {4 Q! \( z/ g
下面那种刀切形状指的是很小的粒(末)+ ?- s" r0 i3 F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; g' F/ C6 F2 w6 |4 c* V
23.Oil is added to the water for boiling pasta in order to
( N. y& r9 Z& k6 Q向煮沸的pasta (意大利空心粉 )中加油是为了2 q& d3 J3 O+ F. j$ z8 O
A:prevent the pasta from sticking and to minimize foaming action.
% O* q% d2 E" A- }" R8 Z防止面条黏合并降低发泡。
; a3 Z  \; M1 ~8 w/ T/ Z24.Which pasta dish features pine nuts and basil?; F, z8 b0 ]5 a* y( A3 D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& R: B1 m0 c! F7 ^1 L9 @4 Q6 c
A:Pesto.一种绿色的意大利面酱 * H; r# f# U# r2 r, d4 W
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
6 o1 q, q% \+ Q5 Q下列哪项是一个春天的蔬菜类似于菠菜?
$ j& H( [! ~  \& n3 S# ^! I, KA:Sorrel. 酢浆草。
4 m% S9 m7 n3 {4 A; Uhttp://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:4 ]) p# A; r6 M/ @& e; Y+ e
哪位厨师最早带来高水准浮夸的美食
, {- d" l5 }" S0 m8 g* hAAntonin Carême 人名 安东尼·卡罗美
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* Q+ Q/ K2 |# W: D9 N: s, \- ~% N2 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, G, e, g& V% u4 L! b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 A, R2 X& N; g  S% G5 YA:Cast-iron stoves         壁炉, g2 r, H: k8 P2 }; L, A/ A
http://www.usstove.com/products.php?id=6% W; e( X1 t8 ?% e1 Y
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28.The French term used to describe the roundsman, or swing cook, is:1 s- V* P- o1 P1 E' p
法国术语,用来描述roundsman,或摇摆厨师是:
3 O, ^+ b: I1 q9 w$ i2 Q: }1 {A:Tournant   图尔南- L% M# I2 h. e& u+ J3 U: ~. ?
' `4 l- ]" B  h) x+ `% d/ e
29.Another term for the wine steward is:
, Z8 C+ M# K! O8 p葡萄酒侍酒师的另一个术语是:; L+ z3 Q8 Q8 b: b# d/ r, F
A: Sommelier 侍酒师
1 Y- r- w' ], |0 e: b2 {6 j$ p0 h" f6 W( b5 @+ Z. D& p
30.Molds, yeasts and fungi are examples of a:
" M; E* R; h3 T$ _1 m霉菌,酵母菌和真菌是一个神马例子
7 l0 s/ f! j, c) E1 g# j. A; aA:Biological hazard 生物危害  e7 x' U$ K) K3 c3 f# O

# m) D8 `/ A/ L7 K+ E+ j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ U9 G% y! I& G  a4 w
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ x- |3 C8 r3 b" n- R0 U) SA:40° and 140°F (4–60°C)     4-60度$ \$ J! u4 w, S4 B  t2 y

0 ~- {$ U! N7 X# a5 |8 Y32.All bacteria need the following for survival:4 W1 u) p/ k* g* t
所有细菌生存需要以下哪些内容:( f7 h. Z) N$ \, m% ]# p9 f1 p
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?% {8 }8 Y* H# n  E- T5 o
以下哪项正确表示了HACCP体系的关键控制点?+ j  c4 S( o" I/ u8 ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ |) k- N7 x* D食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 k5 g, M( K! b' w! ^1 b+ o
, D- x% I* e8 j7 t
34.Which of the following is not an example of a carbohydrate?/ o: C) p7 D' A, E9 I
下列哪一个不是碳水化合物的例子?5 h, i7 L5 s5 K. y4 T
A:Essential nutrients 必需的营养物质) M7 I( ]* f2 w7 @) I' C2 }
5 f: P% s, T. n  L# f
35.The process by which a liquid fat is made solid is called:/ j! H  s8 O  I/ {6 I
液体脂肪做成固体这个过程叫什么
9 l+ a! w* j8 D( ?1 nA:Hydrogenation  氢化9 o7 }/ ^  V+ i* ^8 a5 u! N! \$ B3 _" c

& S: z) E1 k/ [! K3 D36.Which of the following is not an example of a fat substitute?% K; H/ T* Y1 B+ F2 y" t; s
下列哪项不是脂肪替代品的一个例子. |: ]$ Z4 n1 [/ e1 p; g" m& c$ \3 C
A:Acesulfame K  安赛蜜K表
% {; |; V8 @+ M
( I. F4 N5 B9 w% Y& i4 I4 E37.Health Canada requires that a product labelled "fat free" contain:% S$ t! g+ ?( h4 ]- ]& k2 s& ]- N
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 n0 A) U$ Y9 Z9 Y; j) e0 ]7 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 E/ m. P; P( H9 p; s# r$ H- K  y

& a, L& j. `9 n* ~/ r38.Which of the following is not a problem associated with converting recipes?6 T( U! O. Y3 Z
下列哪项是不相关联的转换配方问题?+ n4 h# Y% w. Z0 O' W, l! _0 }
A:Unit cost 单位成本
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  M! X/ q3 B) e39.The condition or cost of an item as it is purchased from the supplier is called:! r: H. ~% C  Y  a
从供应商采购的物品的品质或成本叫什么) |! A4 g6 C. I  ]7 z0 Q+ e
A:As-purchased cost 购买的费用1 I) g, U. u) d) J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 w$ ?! ~1 Y% A2 Y- V* \
在新货到来之前用于日常所求的必要库存量叫什么
7 I+ @$ Y7 b  W: m% C: C; SA:Parstock 基本日常最低库存
* Z2 E$ n2 v8 F8 R9 D
2 h" B$ e+ I( W, t9 ?8 b9 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?. ]2 V/ R6 b3 {2 ^( o
下面那个缩写是用来表明正常库存流程?1 `0 b3 P$ l- N0 r, C; }
A:FIFO=FIRST IN FIRST OUT 先进先出
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. w# t. N- p9 r42.Which of the following knives is used to turn vegetables?- F4 q; W  T$ r
下面的那把刀是用来打开蔬菜吗?
2 i# F% ^$ y/ SA:Bird's beak knife   鸟嘴刀
) y+ y2 r8 J4 Q9 B' k) ?; t* shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 h/ ^# m7 x( ~( Q
即时读温度计最好用于那方面?* L: b% r' e0 U2 J( v) u
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 o& k* B' ], @) Y- p$ Q
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( v' d0 V! a$ c7 h3 T+ ?% D" v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& ?/ t7 T9 E3 R! I5 K% I& `, `; ZA:Cast iron 铸铁/ C7 ~7 r2 v# l5 z/ I8 W4 u0 G
  n' C% N! `. {+ O: ]
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 h* h9 Y7 u8 `0 ?8 K/ W哪件装备下面有一个可移动的碗和一个S形叶片?6 n# u& P0 c% P# ?& E
A:Food processor 食品加工机
0 l4 ?8 g+ ?! n7 Jhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?0 Q" l2 D; A/ e7 ?
下列哪项不是用刀的安全规则?
' N0 N! W) J6 f2 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 e( h8 L0 X+ S$ D  E9 `; X7 w2 ~. b  i1 V7 u, ^! k! t! b. X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! I/ ^( ~$ _* Z7 @6 P% r1 H7 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 W1 @1 b. [9 I
A:RondellES : P  \8 j* @7 g& q) b& p. Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 r/ M3 o2 a! ^48.Which of the following is a diced cut used to garnish soups?
2 L+ q( f# [+ n; A: |  Q6 a下列哪项是切成小方块用于汤的装饰?) b, M6 W+ I1 P2 _  U% I
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* J6 h' r  \0 k: O6 ^2 h& R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# f: w$ H( o- Z5 ]/ j' {2 x3 b+ s$ n
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! k! S6 I, `' e6 c. u7 B
A:Gaufrette
$ p9 A: r% B% [" s/ Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, Y; ~/ b# w' S+ F. \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& Q- N+ v% R! L- S6 o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ A. [# @4 x- Z; o; U* F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 p1 N# Y' p( `/ k/ 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)
( H2 J/ E) h9 {: j6 k! q/ }A:Cilantro 胡荽叶 香菜0 ^4 K- i+ Y! I% x7 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ s/ N# U& d) K( U

' n8 e4 f2 @3 t1 D$ h5 G! D$ t8 L60.Allspice is made from:
/ F  w  X6 |8 U. ^: H 多香果,  多香果香料是什么
  r! M2 Q5 P  N( H  Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, e' T5 X% @' o
A:A dried berry 干浆果9 }0 W2 H$ D. j  q5 D

* I8 A0 q1 e0 m3 s61.Which of the following are used to make a sachet d'épices?2 I, L2 e; s" b
下列哪些是用来做香包德épices?; Q6 T, q- t1 D6 j# |' v1 Z; m9 \
http://www.sachetcatering.com/
' C* U, [* \  IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* k, E* f' @1 `4 E' j) ]: l
+ ^$ Z% C2 x  c62.Which of the following condiments are not soy based?4 j4 m" {( ]$ D' D, q, I
下列哪项不是酱油调味品的?5 G$ h1 H! r6 D( l9 h
A:Wasabi 日本辣根9 P" V; o- X& \8 a% S1 H

# m( {! Y. O$ g4 Y; W# ^( T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 p% p" `3 v# m3 H5 h8 y  G, i+ [/ U
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& O0 A% }5 R) g+ i) I# WA:Pasteurization  巴氏杀菌
$ ^. H) j* G7 D5 h2 _( w3 ~
0 F: v. {9 Z: y' L; z: q5 s64.Which of the following steps is not the correct procedure for whipping egg whites?
9 U, w( l* U+ k( \+ N! s; [4 Q# s: O7 \下列哪个步骤是不是正确的蛋清搅打程序?
% m+ i6 ]! X4 _A:Allow to rest before use. 允许休息后方可使用。2 ^1 h" `" R  Y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
' s2 v" [- X; `  V  _2 q- aA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ m; t( ]  k5 s$ f
炼乳是一种浓缩牛奶 是去除什么做的( p& p6 t9 I( S8 b0 J9 [
A:60% of the water 60%的水
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6 t. o% ~. j% z0 l$ P3 |67.A method of cooking that transfers heat through a liquid or gas is:
0 _5 `. W  _& J; ~, Z/ ~一种烹饪方法,通过转移液体或气体是:& c* ~" T/ N& Z& Z8 G4 M- d
A:Convection 对流1 L- t) ^3 l$ j

6 P5 g1 C* m1 c1 f' m& x- ?$ c1 q68.The cooking of starches is known as  烹调的淀粉被称为
1 z$ L7 P$ O1 U6 z) |% KA:Gelatinization 糊化# C4 S5 k) c/ J1 x6 k
8 @1 [( A( S: _$ _3 Y: t  X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, Z; }: S, C8 n6 k2 ]' q: j0 N0 ~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:
5 A; G% _- i  N' T- `+ ^A: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1 ?# M3 i2 H- ^$ p8 B; p
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
& T& C, C' f! D  Z8 c+ I/ w2 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& J, t3 R3 J8 @. M! o% `9 U& T% R7 C0 b! S
73.Which of the following is a principle not used in stock making?' Q! y$ {2 K* D. U3 }
下列哪一项不是用于制造高汤(低汤)的原则?7 H2 ~- `! _) K% p2 b
A:Start the stock in hot water.开始在热水中操作3 P( y+ ]: \4 _3 E5 s3 m
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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9 Q% y- Q: ~! ?6 c5 c
A:Remouillage 法语熬汤2 n: q& B0 q: W; y" r4 e" I
http://www.haibao.cn/blog/post/176242.htm
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