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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。
/ n$ n7 \: D+ q$ |$ G5 K, E1 t) P
1 K/ A/ a& v( o7 B& J( U/ O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。/ i) }0 Q# v9 `8 v( O4 ^6 o
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
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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
: k1 K+ F+ }" _) z1 B: b* p1.Which of the following methods should be used to determine doneness in a New York steak?
2 Y% G" D; O# Z; R& {" S7 ?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)
/ g% p+ O0 r9 {7 i1 CA: pressure touch. 压力触摸
; s3 E$ o8 Q; R# M, q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 L7 f9 j7 {5 I+ P9 [
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- g7 ~  t" a# ~
A: acid  食用酸2 z9 c9 A' a7 j) B# \
3.Vegetables are major sources of which of the following nutrients?
. O8 H9 f- u# @0 g' U8 w# [蔬菜中包含的主要营养有哪些  q1 A% P8 U! K* w" l
A:vitamins and minerals. 维生素和矿物质。3 z" {8 |6 \9 i# Q3 n8 T/ G9 t, e
4.Cauliflower is commonly served with
; g  F' w( Q8 f; C花椰菜(菜花)最常见和那种酱汁搭配7 E/ K2 k  Z6 L+ X# t' }# V$ U
A:Mornay sauce. 奶油蛋黄沙司' d2 w! J0 q. p/ w' R. U
5.Which combinations of products are found in pie dough?
' R4 y: a0 M  T+ O下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 @" a$ H8 C$ m& T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, F3 @- K/ r+ L1 L
6The French term for mussels is 法国语青口(海红)叫什么, U5 p2 E( z: {. F- U8 D
A:moules.法语青口,海红
& f  W, ~. M2 u1 }9 [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  g; K" j# A9 o2 F6 X" x
A:faintly fishy. 稍微有点似鱼味
) g* B1 @, h* i5 k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ ^) L! P* H$ A' D" G$ P. AA:2 days. 2天+ p* m6 d& C- s. h
9.What are the principle ingredients in ratatouille? 7 K  V6 ]1 M' T( ?$ A4 c8 w3 b  F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, ]  y4 X0 C; f! p1 @7 ?A:Zucchini, eggplant, green peppers, onions and tomatoes: ?3 _/ F8 W7 @) }2 y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% Z, Q/ V0 D0 R. V9 K, z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 b! o! T" K# t' ~  cA:cook food in quantities that will be used up within 20 to 30 minutes.
$ O5 z) D* D+ b* f: e# g: T/ U* y大批量烹煮食物要在20到30分钟内' Y4 H7 ^$ b+ {
11.What person has the authority to issue a Health Permit?) c# y0 Q# {( O' s4 k
谁有资格颁发健康证(卫生证)。
& H) v8 _# K" o& zA:Medical Health Officer.7 R/ C4 o8 a4 R! c
医疗卫生官员。
9 z$ z2 r1 s9 c; Z0 Q12.For what period of time is the health permit valid?
; j9 F1 k% i" \; O健康证的有效时间是多久?
! u! d- p: ~9 W8 ^6 D& hA:12 months.12个月( `$ t% M* Y) H: H: ?3 l3 D. ~7 \( z9 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; z) W4 A6 E+ @) P+ a5 j* R
在食物和饮料准备区,通风系统换气的标准时什么, \* d9 o* y5 B% E
A:08 times each hour. 每小时8次0 a4 ]2 g% R, p, B/ K
14。The minimum temperature for manual dishwashing in the wash sink is) Q( X* W$ w6 Q' ^3 l/ A
手工洗碗,洗碗池的水温最低多少度?
, Q$ U  Z! D# L- \' ]A:110 degrees F (43 degrees C). 43度
* _% g. Y4 ~) o5 h* g# D/ `15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% X' F8 }9 v4 R$ K- c& e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! Q3 X2 q9 q9 K: Z2 S3 O: eA:180 degrees F (82 degrees C).  82度
$ e$ q3 f( o6 M' X16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ ~- S$ `  C# j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( `( C" Y& H8 a( _( J
A:en papillote.  法语自己理解1 n' C- s8 ]1 i3 U
17。Wing or Club is considered a: p- B4 F3 P7 |& p0 e
翼和CLUB 被看做是一种...
0 L; a. M. G& f- L8 P  KA:Bone- In Cut     带骨切4 M; @% D3 A  R; s% E$ s9 H7 d
18。New York is considered a   纽约牛扒被看做是一种
# T' H- `, u( {; Y/ \: vA:Boneless Cut     无骨切
& I6 {% g/ F; D19.In general, a court bouillon for freshwater fish will contain5 i3 I/ x) Z4 G& c  [2 a
一般说来 用( court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 )做淡水鱼都有什么
9 w0 B( p! O8 b/ z) D! D5 ^  U) vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  ^  k" B# N9 |) f, g和做海水鱼同样数量的调味料和香料
  L, D( V: o$ d) Q4 A6 n5 }. {# m20.Anise is very similar in flavor and appearance to- J- w8 f! O4 i- g2 i
八角和下面的那种原料有相同的味道
! B- o- N- l2 `" d; b1 F9 y! qA:fennel  茴香
( O8 a9 v6 G/ r' \) t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ a2 x- V% N/ B  ]# h8 k9 a
下面那种原料更像大葱且有平面的叶子
; o* P6 S' |9 [9 h% Y/ kA LEEKS  似蒜葱 (这边人叫京葱)
' L8 W% z8 p" y" @22.Which of the following cutting shapes refers to a small dice
2 B- _+ S6 {) |* w- q  W( T8 ?1 M下面那种刀切形状指的是很小的粒(末)* E: V6 d. r+ I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 I& U8 {! G$ ^4 R
23.Oil is added to the water for boiling pasta in order to% ~/ \6 x2 W( l0 ^3 L
向煮沸的pasta (意大利空心粉 )中加油是为了
2 U) h- R$ Z3 D" K1 DA:prevent the pasta from sticking and to minimize foaming action.  z- n1 Q* h2 V5 S
防止面条黏合并降低发泡。
& P8 W4 i% g( S  {: m, F5 j24.Which pasta dish features pine nuts and basil?; n+ j7 b. Z- g$ P2 l" t" I& z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 G0 Q+ s# U( jA:Pesto.一种绿色的意大利面酱 6 J9 @7 q" V0 Y9 J! A* u
http://www.tianya.cn/techforum/content/96/563836.shtml! y, r" I6 d1 z

* g3 d# r" S: I% R25.Which of the following is a spring vegetable similar to spinach?5 ]) ]# }0 O& C" q# t
下列哪项是一个春天的蔬菜类似于菠菜?1 l  C% `7 A" X& l
A:Sorrel. 酢浆草。
) v, `) d6 X( G5 D( l. ]# Chttp://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?
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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:
5 q. r0 R" f0 J. m; v7 J哪位厨师最早带来高水准浮夸的美食4 `, L9 ~- D4 b; z
AAntonin Carême 人名 安东尼·卡罗美6 z0 m' J* z, Z4 a6 ]

& T. K: _$ N; S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* n2 ?/ x5 R  Z2 L( j% n: 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 。
: D- e, j: @7 d8 r/ C5 @) J; sA:Cast-iron stoves         壁炉6 q' N( M% d( V! O1 w( t
http://www.usstove.com/products.php?id=6$ ^4 L: m, X* S6 P; l
( \: M9 }6 I+ s0 [
28.The French term used to describe the roundsman, or swing cook, is:
! L8 ?" l& d" N! L1 Q' K: S法国术语,用来描述roundsman,或摇摆厨师是:
# b$ y; [2 K$ z6 cA:Tournant   图尔南
$ F5 C) ]% Q9 h1 a" q& J
2 ]7 n2 c& ~# Q* F4 e3 @) f3 V3 u4 a29.Another term for the wine steward is:
; [, Q9 o; l" J$ \$ s' S4 S葡萄酒侍酒师的另一个术语是:2 T: ]2 w- r7 Z
A: Sommelier 侍酒师
2 g" z/ ^9 X, W+ e% U$ G5 ~% [' H$ ]! Q5 n1 J8 z$ s
30.Molds, yeasts and fungi are examples of a:2 j/ m; l; [# n0 t# ~1 y; b8 g
霉菌,酵母菌和真菌是一个神马例子
/ ?4 Z9 C+ w$ h0 ^4 QA:Biological hazard 生物危害7 y% Q' _* L) D1 d, X8 r5 c
5 |8 U0 ?6 E. g9 u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; U. [% O" v( q! N# N, d1 m5 Z根据加拿大食品检验局,食品的危险温度区在多少之间:$ x% g9 Y1 {# X
A:40° and 140°F (4–60°C)     4-60度/ g, J+ E# `6 c3 [4 |6 y8 U$ }2 O2 W  q

2 H& s/ h, J1 k: M8 Q* t% E, Y32.All bacteria need the following for survival:
) O/ i' D4 I5 p所有细菌生存需要以下哪些内容:7 _- G% [( L' f! i0 j! R% \, w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% ]! ?" M3 o9 Z' ~# E! W

& Y  k& M; {9 V  {33.Which of the following correctly represent critical control points in a HACCP system?
* |8 m3 X5 v" M% B- z8 A" {1 h以下哪项正确表示了HACCP体系的关键控制点?/ L3 _0 ^  Q% z& r
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 `. ?0 b7 R& n! i2 i* P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# _' B9 c4 c: ^: @
4 f, j/ ?2 q3 B) P
34.Which of the following is not an example of a carbohydrate?
) j6 Z6 P( Z  G: x下列哪一个不是碳水化合物的例子?, r; J# Z) z* g2 x9 o2 Z4 U9 R
A:Essential nutrients 必需的营养物质
1 d7 m% M# D. L7 q* L) [
8 S5 d9 X5 w4 j0 L35.The process by which a liquid fat is made solid is called:6 e; H# U: a7 O/ M, G
液体脂肪做成固体这个过程叫什么
- j8 i* Y7 ]! c! ?8 ]0 t; O8 YA:Hydrogenation  氢化5 I3 \% v4 h1 e5 C* s% Q
* ^: k( e: L3 S( s
36.Which of the following is not an example of a fat substitute?
. ]6 J3 y% d9 R下列哪项不是脂肪替代品的一个例子
- k1 D8 n0 O, n" j+ y6 T- lA:Acesulfame K  安赛蜜K表
+ P$ X( t" p$ \! u( a4 v2 j8 `$ c7 P
' }' N% J" S  E: O  q2 E# J37.Health Canada requires that a product labelled "fat free" contain:
% u. h# |7 O6 ?7 F7 f/ p加拿大卫生部要求的产品标有“不含脂肪“包括:
$ E5 j: H* B" ~0 d( I& tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 a6 H7 X1 a0 @( s7 s& Y: f$ _3 ^
4 p# H7 J7 q$ g1 M% c8 m/ |6 Q38.Which of the following is not a problem associated with converting recipes?% H0 z: M+ t0 s1 S0 w2 O1 e* }- R
下列哪项是不相关联的转换配方问题?
) \4 \0 g; d) H/ e4 G3 z. QA:Unit cost 单位成本, D1 F. M* r: m3 w  Z) E2 @

! Q# \- |9 S" E# ?7 _: e& K39.The condition or cost of an item as it is purchased from the supplier is called:8 h* b2 W* f6 n+ H
从供应商采购的物品的品质或成本叫什么% R. {" R0 j6 V, Y' x  x7 ~3 h+ I! e: E" n
A:As-purchased cost 购买的费用
6 Q7 @' U& m+ f! @/ U0 E! V2 [. q. n8 N+ @5 m7 Q
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 R# S% L) m: |6 h6 H在新货到来之前用于日常所求的必要库存量叫什么
3 k; X* P! E. A8 wA:Parstock 基本日常最低库存
8 d9 d& [8 I/ |, h$ V; |4 g8 I8 `4 r7 b/ l2 ?5 r
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 l5 y/ U. ~% C* u! I% `( _6 R" B下面那个缩写是用来表明正常库存流程?* V! ^' T5 m) D+ O- Q
A:FIFO=FIRST IN FIRST OUT 先进先出0 W/ p$ j+ g' A% X
- ]5 H. T* b8 s8 g& B( a* n& k. j
42.Which of the following knives is used to turn vegetables?
2 O1 N' k2 V' a) w/ @下面的那把刀是用来打开蔬菜吗?
, c8 t6 y3 L2 |. V2 T, W. dA:Bird's beak knife   鸟嘴刀
5 {1 ^0 g1 q* }& U, ^6 k: ]  H! ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! A( X$ {+ W: h% g* o
: i* V- X+ Q) X, z4 ^! u' x
43.What is an instant-read thermometer best used for?3 F6 H! n8 M9 q
即时读温度计最好用于那方面?
4 c9 Q5 M% i$ ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ B+ _/ K8 ~, b- v1 v+ t
; Q& O/ Y3 @: [& g% ?; H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 |" c! \2 j7 ^! C3 V4 m1 v
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 l# v( I5 v( b
A:Cast iron 铸铁
% P" R1 _0 {# Z$ j4 U9 _: m- n
" I6 E% G1 j2 _8 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 X0 H0 X" O. N$ g0 M
哪件装备下面有一个可移动的碗和一个S形叶片?
' r! f: z! _8 ]* O, Y' RA:Food processor 食品加工机; w- l& g9 y9 c. M
http://www.google.com.hk/search? ... iw=1263&bih=572. F: E, B5 ^- B9 C
, }- C4 v9 b3 {" \$ P* [8 I: Z
46.Which of the following is not a rule for knife safety?5 V& h" }2 H  ?. _0 i
下列哪项不是用刀的安全规则?
; D5 H( K: X# W& e$ x4 ?1 N4 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 S( {: d5 E/ k! C, w  B) w4 b- w" w6 [/ N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, N' m6 J" {* Y+ O7 Z' v: e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* L0 _/ `: D3 V6 r, A
A:RondellES 4 z, O- _6 P! s- R- M$ s- V6 ?* j0 n+ t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ l0 Z" k$ W9 M; L" A
. R9 d7 P3 v8 k) g" a% w2 G: z! _$ l
48.Which of the following is a diced cut used to garnish soups?
" u8 f$ t0 B, |4 O; V# h下列哪项是切成小方块用于汤的装饰?3 l( c8 O3 a1 S* o. `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, y* Z% i5 Z) W. F* V49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& y  S: P: I- F2 R3 d# m7 Z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 Y7 u7 p& G8 U; h6 T. O
A:Gaufrette ; @9 z- E/ E( x  K$ D0 X) X  _( H: y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ k5 p6 k, m! B, P4 L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 _* {) B* i/ ~( v+ p5 ]7 ?1 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& [/ J  ?, ^4 ^+ J, H# u, J% [
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% o. J1 g. c) P* Q( m( 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)& j) ^5 k! U! ?, q7 |& Q$ T9 ~
A:Cilantro 胡荽叶 香菜
# `( Z* n# j- B/ ?! W" n2 X) ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 P7 C8 K5 u4 M0 G3 b
) `( g. Z% P& b* I! K( O60.Allspice is made from:  _8 T( E2 u4 h; I8 R
多香果,  多香果香料是什么
0 j: P; R' y# n9 b& [8 W, Z' Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- [5 }. m4 I% J1 f- C
A:A dried berry 干浆果* A, g0 |% g3 S. {, \

9 y1 A* K0 ~2 O; P( i61.Which of the following are used to make a sachet d'épices?
3 o" A# _  o" o/ _* D, N下列哪些是用来做香包德épices?+ g& n; l4 G7 g6 q! Y
http://www.sachetcatering.com/
) X# P9 o. w! o7 q( R% h0 {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( |8 U# y6 K& v* G9 `

6 N3 }8 n' A; Z6 _; Y62.Which of the following condiments are not soy based?
- q, b! @1 j) J( t, C下列哪项不是酱油调味品的?
- @3 c1 C+ H0 z) r2 `A:Wasabi 日本辣根/ ~' W) p# K7 a* M) s: x/ `& o
) W  M8 {; o. c3 [5 ~$ g8 P. H. B+ J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* \2 v; J- w1 A- ?! `  p7 Q* c: p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:
# a: O: s! {. {; f6 VA:Pasteurization  巴氏杀菌
1 N7 N+ N- a$ P* A$ H: B$ B2 A5 |% h; w/ G8 Q5 T8 T
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 X* s. o, Q1 G下列哪个步骤是不是正确的蛋清搅打程序?- I6 p$ E9 ?6 U7 Q' Y
A:Allow to rest before use. 允许休息后方可使用。6 M0 ~1 c& _6 @: H- i6 j$ q8 g
6 a. e2 u  `1 ]0 l
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 V8 M: P- O9 v6 R" w0 Z
A:56g and 63g 56克和63克( l6 d" T0 i3 d' W" X6 ?$ v) _

; x2 ?8 q) q; Y3 {66.Evaporated milk is a concentrated milk that is produced by removing
0 U5 Q3 F& U, f$ B炼乳是一种浓缩牛奶 是去除什么做的7 L0 ^6 d5 J7 @$ o$ j+ `
A:60% of the water 60%的水1 \* X% @( z6 I- o0 {3 l3 n$ a
% L. E! E- J6 z) B* Y
67.A method of cooking that transfers heat through a liquid or gas is:
% T. J& N* g7 V7 r# x/ i" ?一种烹饪方法,通过转移液体或气体是:. j6 F, }0 }# ~% G2 E! _) f3 v+ @
A:Convection 对流( x# H0 _9 E% d0 t# p

. _: j# Y9 O' {8 z, V! P0 r68.The cooking of starches is known as  烹调的淀粉被称为
! k3 }! D  k2 r+ hA:Gelatinization 糊化4 X" i  _  T( C/ o( g$ h, |# \

2 N8 G1 p8 Y5 }6 e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' n8 V# J' [7 _# ZA:Braising 烤% W3 ]/ d# N6 z3 _$ s( C
0 k( x& {$ j& f* c
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:
9 r$ s. g5 k  c5 z- xA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 m' I# r4 |. `# u0 [( S5 y% x- |2 [1 a
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
  k* {, d7 t0 J$ x* NA:Fumet 原汁$ _4 E  i5 p2 _

( }! e$ p- ?% C' i% ^- y72.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
3 H! ~' {0 p% l6 R. W7 X9 s* yA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 F* S. n0 w; w% d/ T! w
- J/ \6 X6 d  ~+ u! M* S8 g73.Which of the following is a principle not used in stock making?
% I! ]& Q8 |9 X下列哪一项不是用于制造高汤(低汤)的原则?
/ @% ~' d# {: |A:Start the stock in hot water.开始在热水中操作
6 {# Y/ I: t" C# b% q/ M# w2 y6 y! W$ c1 N: G" ^9 x
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
5 ?: F+ G9 e0 M' NA:Remouillage 法语熬汤
( y5 @. L# ?1 G( j; ^" Y) o; O: shttp://www.haibao.cn/blog/post/176242.htm
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