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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。( c+ A. D4 l1 R2 o. H+ C
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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! R) [' Q! n5 \; e% n
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- F! M3 s. Q2 V
1.Which of the following methods should be used to determine doneness in a New York steak?+ p9 g1 r' N& M3 }. t+ h
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 }/ _9 a8 X: U! ?" KA: pressure touch. 压力触摸
; h$ _3 c" E7 c3 N" O* O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- n0 N9 U$ J; v& z0 ^; G" V
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
% ]2 s2 w3 r  W- MA: acid  食用酸
& p, N5 B4 `- L; }. y( ^3.Vegetables are major sources of which of the following nutrients?
% D) H! D, Y" s蔬菜中包含的主要营养有哪些
5 I) r- W6 b/ K( y2 n9 {, qA:vitamins and minerals. 维生素和矿物质。
+ e* L5 h! X% U5 P+ e3 M' k* @( e6 [& T4.Cauliflower is commonly served with
8 {. g+ m0 @" W& h( V. e' G花椰菜(菜花)最常见和那种酱汁搭配' M3 n* b  S2 R1 E, m; X
A:Mornay sauce. 奶油蛋黄沙司
8 X  r$ Y6 W) ]' _5.Which combinations of products are found in pie dough?
5 p5 L5 ~: W0 J, j4 S6 s& D3 d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( b2 b: ]7 A' |7 v7 O/ L1 L& i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 U( w& k  P- W8 ]8 h( C! r2 Y6The French term for mussels is 法国语青口(海红)叫什么
# b% f* Y; A7 ]( m% F( T* ~A:moules.法语青口,海红7 W2 e& a4 L# K, w, l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" @) J- T% M% e
A:faintly fishy. 稍微有点似鱼味
8 Y$ ]  v% v; j. r( G: b% C5 g8 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" E5 `0 B* X$ x, T2 \A:2 days. 2天
: _% y. H: @& g! s0 l3 H9.What are the principle ingredients in ratatouille?
/ p+ l. T" s) m" ^. y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 b# Y) y$ m% {% ^4 Y3 z( uA:Zucchini, eggplant, green peppers, onions and tomatoes/ z2 f$ x! E* a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 i- u' y" W9 C, ^6 \4 P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" [3 g5 K5 v7 y. Z1 o
A:cook food in quantities that will be used up within 20 to 30 minutes.% R8 z2 w; ^) j0 I9 X6 W
大批量烹煮食物要在20到30分钟内. f0 S& O, I  H  \/ S
11.What person has the authority to issue a Health Permit?8 U, p& k; {: h: ]0 b: K- Y
谁有资格颁发健康证(卫生证)。
1 a  j: E7 h7 h* i$ o9 VA:Medical Health Officer.
# b" L' i: {) s. |2 R# z  Q医疗卫生官员。
, }) k+ Q7 \# D5 Z8 u12.For what period of time is the health permit valid?
3 T! A) ]8 f( o/ F6 J( Y9 G健康证的有效时间是多久?* }4 M3 X$ N, K0 }; o3 Z
A:12 months.12个月
  G3 L3 U) R& I8 K. \: ]: O13.In the area where food and drink is prepared, the ventilation system must be able to change the air  I  r9 s$ d$ m' l* v2 I) O
在食物和饮料准备区,通风系统换气的标准时什么
) s- P5 \- E$ S0 P. k, M# z! J4 {% L+ ~A:08 times each hour. 每小时8次
7 K  t; j& z7 I& h. v& s14。The minimum temperature for manual dishwashing in the wash sink is( b$ _/ m; L# t
手工洗碗,洗碗池的水温最低多少度?. P3 a1 |, f9 n# {1 S6 f
A:110 degrees F (43 degrees C). 43度: r; C$ o9 J& e$ q5 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# c" k6 x8 R9 s0 M( c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" h( m0 [1 M* Z& p/ T
A:180 degrees F (82 degrees C).  82度
) Z- V: S$ ~6 @! M2 r8 |! l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& S: x* ]! w1 N8 e! U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) j0 U) G, O" G1 jA:en papillote.  法语自己理解
0 D; K# L4 G  e2 D' d* }17。Wing or Club is considered a
4 c4 ^! l( a, c" n$ {: [' X# h" }翼和CLUB 被看做是一种...4 w1 h, {0 H4 |8 t; a7 c8 l- Q
A:Bone- In Cut     带骨切
+ i2 [7 {% R3 u18。New York is considered a   纽约牛扒被看做是一种
6 s$ e( O# k, j7 E; _, ^/ ~A:Boneless Cut     无骨切" {- ?$ ]' k, A2 [% i4 b6 I
19.In general, a court bouillon for freshwater fish will contain
1 H% w. P. o3 D, B( j5 Q: N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 o: t7 Y6 X6 aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; T, J8 a! S+ ?- z
和做海水鱼同样数量的调味料和香料/ `  G# A- V- N: H
20.Anise is very similar in flavor and appearance to- c- B/ A8 T! x) S; z8 v0 u4 i) I
八角和下面的那种原料有相同的味道
% G( b: j& f5 }4 D& J; lA:fennel  茴香
1 U) Q* Y/ y6 x) p0 [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* n6 L" D: \3 o  q  G
下面那种原料更像大葱且有平面的叶子
) R  Z) h9 I: K9 Z7 u, bA LEEKS  似蒜葱 (这边人叫京葱)5 G8 o4 o7 o; J: z: z% t' {
22.Which of the following cutting shapes refers to a small dice
) S  O: l3 C  L% ?  d; k下面那种刀切形状指的是很小的粒(末)
1 H( R$ T& {7 k* o4 yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& n7 Z# i- H. Z6 G$ ~# [3 U( C4 W6 F, i% [: {23.Oil is added to the water for boiling pasta in order to3 f* S2 O5 L+ L- W
向煮沸的pasta (意大利空心粉 )中加油是为了% l7 s7 }  d! ]) p8 k/ s
A:prevent the pasta from sticking and to minimize foaming action.
' y; v0 g8 U9 X" y9 u防止面条黏合并降低发泡。+ _% A7 B" I' S
24.Which pasta dish features pine nuts and basil?+ X+ q, |' ?& Q+ q4 h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 ]5 ?' V' z- m8 S2 SA:Pesto.一种绿色的意大利面酱 * O9 f) T% N$ c
http://www.tianya.cn/techforum/content/96/563836.shtml
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- T& k+ T6 ^5 E6 W2 ]# A25.Which of the following is a spring vegetable similar to spinach?
1 f  x$ Y" ], m2 v" T2 i8 F下列哪项是一个春天的蔬菜类似于菠菜?. [: _/ A+ Y" O. G+ d, B
A:Sorrel. 酢浆草。& C. A+ h) c( v$ E! ]7 u& |# M
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:  I8 B1 w0 ^3 H: Z" H& Z
哪位厨师最早带来高水准浮夸的美食$ }; O1 {; s# z
AAntonin Carême 人名 安东尼·卡罗美( ]  \) @7 F- m5 |! Q4 P9 D
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( C: I3 l( V2 L" h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" ?7 w' O. W/ [
A:Cast-iron stoves         壁炉
# @' l, a, H+ y0 Zhttp://www.usstove.com/products.php?id=6
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6 N9 j3 I5 {& V) Q5 e. z) y28.The French term used to describe the roundsman, or swing cook, is:
, p3 Z( E3 r6 x- X8 t5 g法国术语,用来描述roundsman,或摇摆厨师是:" T- W: D$ M5 F0 k5 X3 M/ s: u* Y' M/ V
A:Tournant   图尔南0 B* u8 @  D3 [+ z$ L. I( L
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29.Another term for the wine steward is:
9 F8 z: p% j- A葡萄酒侍酒师的另一个术语是:; A! H7 r3 r; o. _
A: Sommelier 侍酒师
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" B+ p0 E$ `8 W% F, P, i1 K30.Molds, yeasts and fungi are examples of a:. E3 X" ^: Z& k3 a5 O/ w- V
霉菌,酵母菌和真菌是一个神马例子
6 U: E& v: Q" d* ?8 Q' OA:Biological hazard 生物危害! n* D' P+ |3 j: |; ]: \

$ e' N. d& I( F3 n6 Q( k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( A; Z+ r* d+ S  {+ s. J6 Y根据加拿大食品检验局,食品的危险温度区在多少之间:
* q2 |9 o8 n4 |+ I& ]A:40° and 140°F (4–60°C)     4-60度% M. m! ^/ H; W, s: |7 J5 C

4 v6 }% n6 l" G+ ^/ _# B6 K32.All bacteria need the following for survival:) ]: D3 S; e& T
所有细菌生存需要以下哪些内容:
* U; K+ d$ J7 H/ H# uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! I/ E8 K% @( V  F
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33.Which of the following correctly represent critical control points in a HACCP system?
# Y1 C2 J. T& \! ^以下哪项正确表示了HACCP体系的关键控制点?
4 L( H9 V7 ?5 Q* q0 J1 X- `* a* ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  |  g+ ]; w  Q- r& U食谱,接收,储存,准备,烹饪,保温,冷却,再加热, ]/ D$ R7 l' u4 R9 X( T# V1 o
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34.Which of the following is not an example of a carbohydrate?
9 _8 n4 H& F/ k3 @  M下列哪一个不是碳水化合物的例子?
( }  {5 x, o2 w0 BA:Essential nutrients 必需的营养物质
2 q/ _! a( L) T5 B4 F
. a, x3 O* B  f35.The process by which a liquid fat is made solid is called:( `! L8 i: D- D; X% W5 Q/ t9 c
液体脂肪做成固体这个过程叫什么5 q/ u7 t1 N+ S. H
A:Hydrogenation  氢化
* i7 X& H" x; l# X) S/ e& I2 `; I' Z3 L: e' ?$ w1 q
36.Which of the following is not an example of a fat substitute?
$ P$ F! p, J' y! s: f. G8 K5 \: D1 ]1 s下列哪项不是脂肪替代品的一个例子* Y6 s2 v3 ?) p3 Y. g+ u  E
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:/ n' s. ?: I* F
加拿大卫生部要求的产品标有“不含脂肪“包括:/ Q' [1 M% V' L& ]1 ]. X$ |; T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 u- G4 ]: l" W8 u; G/ Q* S
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38.Which of the following is not a problem associated with converting recipes?9 C" \# X& W5 o1 u" a% b
下列哪项是不相关联的转换配方问题?1 `2 @/ D  d- v/ U( p  z
A:Unit cost 单位成本
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) E& V% z7 U% L39.The condition or cost of an item as it is purchased from the supplier is called:
. ]+ f  w. {4 I7 n5 H$ p从供应商采购的物品的品质或成本叫什么0 z5 O( h- w3 e$ w( v% a* `& d" O# w% p
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 W- ]) f. [0 ~5 X在新货到来之前用于日常所求的必要库存量叫什么+ @3 y' g2 p) x  O: o/ M
A:Parstock 基本日常最低库存; P* `5 k& R8 ?  w% p
4 f& g0 t  D+ W6 k
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 u( t3 y; q$ H  B& }' I: Z下面那个缩写是用来表明正常库存流程?
# q+ |8 h' R4 {# j' H5 V9 qA:FIFO=FIRST IN FIRST OUT 先进先出8 U. z1 G* z; r8 \/ [

# A, i/ X( }; I" x' {+ Q& T42.Which of the following knives is used to turn vegetables?
/ j+ r4 G9 ]8 X: j- Y下面的那把刀是用来打开蔬菜吗?
6 t5 H' l+ g, \0 K% N; Q+ DA:Bird's beak knife   鸟嘴刀5 ]5 H6 B; l1 l: `. I4 m  e( \, t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 Z" W- ]3 Y. d9 z! u, U  B0 F+ A$ [. O43.What is an instant-read thermometer best used for?
# K& e) ]" U/ U& n0 Z即时读温度计最好用于那方面?% u6 `. n+ m2 Y, t9 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 X" \# i  G3 m! U# z2 [7 W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# |# Q; H# T" c$ d3 a5 l& W下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 g& D; b& A- `9 [9 BA:Cast iron 铸铁
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' [4 s) H; H. f/ z1 f% ~) R: a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ l6 W- q7 b: r* ]哪件装备下面有一个可移动的碗和一个S形叶片?
; }  _) S* V  _; Q+ MA:Food processor 食品加工机( |4 R5 W  n- _* c- m1 ~+ B3 m8 ]
http://www.google.com.hk/search? ... iw=1263&bih=572* O9 ?: ^; g! E! s( i+ H5 d
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46.Which of the following is not a rule for knife safety?
9 r; E  J; \  h# w* h. e: k4 x8 _6 |5 P下列哪项不是用刀的安全规则?
* c) S+ ^) ^; p0 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ I5 V7 F5 ^& |+ Z$ o1 _
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 m0 {; c* u3 t4 I; v% w7 q3 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, `, [% _; C9 o" G6 I: m
A:RondellES 6 y; ]1 S- m/ F; K& {( X7 I$ b4 C
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" \7 ?( s% N) d下列哪项是切成小方块用于汤的装饰?
1 k, A! _  m% H8 o3 l0 ^A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- N9 c  ?% ^% q9 F! O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 V! S. C) q5 D' n0 }9 o$ t
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!!——
: a( @5 ]  {$ {2 f2 p1 aA:Gaufrette
% u0 T5 Z# m! Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. L! t0 c+ b: v8 m# {$ n, N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ z/ O" n. L; I5 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, X4 c8 J) {0 |" H9 v0 R# ]/ B

/ }+ o& t1 E& w/ b; n# l$ c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) ^1 N# ^7 d# C3 P
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)
" G  \- S$ O2 a0 Z9 S* WA:Cilantro 胡荽叶 香菜
3 x/ h5 C; J6 g' ]3 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! }' D6 v6 Q8 p" d  ~8 l. Z0 g) `

! x8 M: U+ u0 E60.Allspice is made from:
: j, Q5 \9 x& \; W 多香果,  多香果香料是什么  o. w# [" K* K$ T+ q9 \
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 K" Q" @# R- Z, \4 {7 W2 A) p) \5 `
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?% P' o/ H8 L8 D  S% R) Y2 q
下列哪些是用来做香包德épices?4 w' o0 \4 a) A6 k) K* J
http://www.sachetcatering.com/
1 J  ]. |' w8 {2 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?( }7 p4 F1 t6 o% j
下列哪项不是酱油调味品的?+ z' [3 @5 L9 J$ l
A:Wasabi 日本辣根) x, @7 U7 \! [/ _2 a: L  F

( b' @- v( S9 T# u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 M+ _# [! S% N* q  Y+ S
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:
  m" ]$ m/ T0 D8 k1 b2 |+ nA:Pasteurization  巴氏杀菌% J! v: _; u. A$ c' ?9 u, ~
: N( J9 m7 m% w( v/ o% B% v' x
64.Which of the following steps is not the correct procedure for whipping egg whites?8 y! L$ W" }, K+ o% W5 l6 |; o
下列哪个步骤是不是正确的蛋清搅打程序?/ N+ t. _$ C5 i! S/ B! s" l6 H" Y
A:Allow to rest before use. 允许休息后方可使用。5 R. z7 w3 u" R" V* Y, X# B

% d* J& `, N- O) L65.The weight of a large egg is between:一个大鸡蛋重量介于:
& j! R. q1 X" `% v. IA:56g and 63g 56克和63克
- H: c* R8 L' {1 x, X! x' Z$ T! u  n5 }$ {" e8 _( ]+ f
66.Evaporated milk is a concentrated milk that is produced by removing% ]. R  r7 U* F' J
炼乳是一种浓缩牛奶 是去除什么做的' a: z8 ^3 U! s- q4 G- a# x' F" h
A:60% of the water 60%的水% w2 s+ ~' x* i5 X! |
( _( r2 S, s* w0 j6 t$ x
67.A method of cooking that transfers heat through a liquid or gas is:
4 F, W2 L7 ?) d$ e4 L一种烹饪方法,通过转移液体或气体是:0 W% O" N) [: Z; o1 F: |2 f
A:Convection 对流
8 _. D$ a! @  a; \8 W6 I0 V! i- q+ g" i, F' E* e( I3 }
68.The cooking of starches is known as  烹调的淀粉被称为
2 k6 o7 i: U' ^6 ]  y/ N* uA: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?
* S5 U8 W( u1 U9 M0 xA: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:
- U6 ]( Q! w% o$ s8 H- VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. o9 |+ @) V  W3 K! a7 G: i# _8 r/ N: }1 b
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7 l* F/ L- q2 Z$ C8 R
A:Fumet 原汁# G$ I, i- |2 e' g& C: o0 o1 u# B2 ^

0 y% i9 }/ {/ B/ S0 D+ h72.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 D6 c/ @& s' p; U$ g6 I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( S% w) Y% r  M

& Z, E+ ]; l4 ~# Q73.Which of the following is a principle not used in stock making?' i7 `0 h6 D! f/ t" R% [
下列哪一项不是用于制造高汤(低汤)的原则?
  g! M6 K- k$ CA: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
2 p* d3 Y7 M% }A:Remouillage 法语熬汤
9 |4 \9 A0 I! ]+ f- w2 V* \5 mhttp://www.haibao.cn/blog/post/176242.htm
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