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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。3 l, o8 L+ e9 n6 X! D4 u
$ |8 s, w: t0 R, q3 }. g) Q
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。
" L1 B# ?" E! ]$ I& q( Z2 A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2 b6 p. t4 k$ u, j
1.Which of the following methods should be used to determine doneness in a New York steak?& O) L1 {4 t0 U5 n9 ]6 U
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)
0 M- L: J0 Z2 s- u  Z  ]! eA: pressure touch. 压力触摸
4 E8 m4 M0 {  w3 r; P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 e% S5 k0 V# ~' l0 R: {% Y: {0 h: A
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
# a8 R9 c2 N; h  ^+ q3 z. dA: acid  食用酸
( a% i0 }. q2 t8 p6 Q3.Vegetables are major sources of which of the following nutrients?
. b0 v5 e' X7 D% b  h. }/ }蔬菜中包含的主要营养有哪些
! s5 r6 `+ |  z( o9 cA:vitamins and minerals. 维生素和矿物质。
0 @+ ^% V0 P. B# ^! [5 N4 \- D4.Cauliflower is commonly served with
; B8 R1 f, i0 [! B花椰菜(菜花)最常见和那种酱汁搭配
2 U% k, g6 a8 _A:Mornay sauce. 奶油蛋黄沙司
. L2 t. N: \2 T+ k3 |6 P  O5.Which combinations of products are found in pie dough?
. f3 y& J# |6 B; I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- u$ G5 _7 x& r$ Y4 W+ K, k9 P5 V9 P# W
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  i. o0 b7 F9 a+ R' Z) L( `% S6The French term for mussels is 法国语青口(海红)叫什么  h" ^% `" r  b9 n. F  ^6 |
A:moules.法语青口,海红. \) e4 s  a  @) g. u6 V
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% M" [6 {8 r1 m! O/ ]! kA:faintly fishy. 稍微有点似鱼味
$ [& Q+ D; ?) p; Y! B6 Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# ^2 w' G$ V! `. I! I
A:2 days. 2天6 P' G1 q( T( m, G2 p0 E" J$ W
9.What are the principle ingredients in ratatouille? * q4 {2 O' _8 q, \1 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& a! [4 Q5 H0 Z7 g3 FA:Zucchini, eggplant, green peppers, onions and tomatoes
5 X* H0 M* G+ A- o# h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 \" a) V8 G+ B. k+ w8 Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* j7 f2 q! _' Y) i8 O+ aA:cook food in quantities that will be used up within 20 to 30 minutes.
- `/ F. S' w2 m* ?6 e大批量烹煮食物要在20到30分钟内
% ~: {. z! U# O5 B, [* v9 o11.What person has the authority to issue a Health Permit?0 S+ `/ v& O# m; x+ J! |4 ~+ J
谁有资格颁发健康证(卫生证)。
+ j# m* f3 d. d# e" aA:Medical Health Officer.
  Z- n2 b8 V# t3 }医疗卫生官员。
' q$ }% m6 G+ X; E2 H0 ]! z12.For what period of time is the health permit valid?
2 \8 Z# v& j: I* F健康证的有效时间是多久?5 H5 z8 y& N" i/ n+ K
A:12 months.12个月
( ^) _! c1 Z& _. C7 H8 W% r13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: Z: d) s- l+ j2 g: e: D4 q在食物和饮料准备区,通风系统换气的标准时什么1 A5 }* T+ ~$ I$ f# Y; F/ W4 t
A:08 times each hour. 每小时8次
, l4 a( a; p" |. N" N! Y# U14。The minimum temperature for manual dishwashing in the wash sink is% M6 c: I: I0 |
手工洗碗,洗碗池的水温最低多少度?( D9 |9 x- [% }  {
A:110 degrees F (43 degrees C). 43度
% {- _9 o( V. E2 H/ n5 W, n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: T: c* {  E, D: s! V% r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ e3 I* n. |- d$ t8 q4 B' m2 Q# M2 SA:180 degrees F (82 degrees C).  82度
' B2 Y9 s4 h. \" G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( o7 J2 m* m5 h) m8 r: j( y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ n$ b0 ^, ]2 |, W4 aA:en papillote.  法语自己理解  X) U3 N! U5 A- o# a$ Z
17。Wing or Club is considered a8 J9 q7 @& m% `# k
翼和CLUB 被看做是一种...
2 z" W0 u2 }; E# }6 j. IA:Bone- In Cut     带骨切& e+ O8 x  V' I) i) r5 x! a2 r/ W
18。New York is considered a   纽约牛扒被看做是一种
7 Z; L9 \3 R3 a9 ?A:Boneless Cut     无骨切. r  o3 J2 f7 n+ e. A/ f
19.In general, a court bouillon for freshwater fish will contain6 d. v7 b9 X3 _  b8 J6 ]
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% L& s4 h7 u; U4 J* @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* Z; w) Q+ ?+ ~3 T0 q
和做海水鱼同样数量的调味料和香料
/ o8 l" X2 G2 b' q20.Anise is very similar in flavor and appearance to* Y& q( g4 Y; Z  U
八角和下面的那种原料有相同的味道
, ~# o, h* h; P8 G0 b+ r( bA:fennel  茴香* d  e' t8 r! u! {" i9 y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 }' m  y' U: k+ j
下面那种原料更像大葱且有平面的叶子
  q- w/ ~; U  Y% I% y8 A3 P- QA LEEKS  似蒜葱 (这边人叫京葱)  G( |* ~6 x( l6 i- v9 F
22.Which of the following cutting shapes refers to a small dice
3 W! l% I/ l( {8 p下面那种刀切形状指的是很小的粒(末)
) H: u) r' w5 L/ |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' B0 k' _+ L) J* H* l" D6 }% [3 B
23.Oil is added to the water for boiling pasta in order to4 h, n) \& ^; Z7 ]# _( l" K# E0 Z
向煮沸的pasta (意大利空心粉 )中加油是为了  A$ ?: |' n. @5 L" r4 g* H" j
A:prevent the pasta from sticking and to minimize foaming action.
0 v) ?0 o% d3 M7 |6 `防止面条黏合并降低发泡。. ^% q1 I3 H, y; W7 s$ p2 t
24.Which pasta dish features pine nuts and basil?! ?1 [* q: Y; x) |. L  M( K3 w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 p# Q4 Z" z3 R0 I
A:Pesto.一种绿色的意大利面酱
) V& o% u) }  v& v" e/ Rhttp://www.tianya.cn/techforum/content/96/563836.shtml- l& M! K# k" ], w$ \/ ^( A; X
# y4 ]# _" O8 T1 t$ T" q% {
25.Which of the following is a spring vegetable similar to spinach?8 Z9 Z5 A: E( {) r9 I; |
下列哪项是一个春天的蔬菜类似于菠菜?
/ t4 U9 \( m! A. _6 S( x2 \3 u# rA:Sorrel. 酢浆草。  G2 H9 D7 a6 ]! v6 Z5 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:
* K1 X9 k9 S3 o' q4 i/ K1 c* @哪位厨师最早带来高水准浮夸的美食
- S5 ^; R) [6 QAAntonin Carême 人名 安东尼·卡罗美
2 w; m7 K/ B# B8 u" `. {4 K" {* i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* s& ?  h5 V' w3 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" @% O: ]  x6 _$ d* t6 o1 v
A:Cast-iron stoves         壁炉
, e$ v6 W$ u2 i/ d4 H4 w* z3 Chttp://www.usstove.com/products.php?id=6" ?) L- V' Q1 B" p$ N% d( h

1 X5 h9 Z- r9 I" d- s. q9 ]28.The French term used to describe the roundsman, or swing cook, is:9 E+ f( ?: ]8 s$ W- F7 b, h  [8 F$ \# \
法国术语,用来描述roundsman,或摇摆厨师是:$ s) @7 f3 g2 g7 k/ g
A:Tournant   图尔南1 C7 ~. Z3 y4 P- [) }% R2 g  c
2 ]: q" @1 S$ F# ^! ]' B: h8 q
29.Another term for the wine steward is:
: H2 u  e4 S  c! P4 S( d/ e$ W葡萄酒侍酒师的另一个术语是:
5 Z7 q' [0 ^8 `; tA: Sommelier 侍酒师; F4 q+ }. M1 D% A. S

8 I; T# J: n( D# B( i( d- ]2 y30.Molds, yeasts and fungi are examples of a:* x/ g2 u1 s) N. O+ E! P
霉菌,酵母菌和真菌是一个神马例子  l( O& y; V( Y0 g
A:Biological hazard 生物危害
/ c7 }, f1 I% `3 N. K! ^
* ]( p3 b4 N1 r( `" ]1 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 a2 N9 ?/ n7 y0 H6 f; N7 u
根据加拿大食品检验局,食品的危险温度区在多少之间:+ x* ^2 Q$ ~% k$ f: T6 Z
A:40° and 140°F (4–60°C)     4-60度
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( f* i" u" L, n' {3 I; E32.All bacteria need the following for survival:, R9 g- h3 ]* d+ k
所有细菌生存需要以下哪些内容:
5 p" k7 K2 ?  oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, I- w) B# I. c! @: {
/ S  i+ S) `4 E0 T" \; C2 u33.Which of the following correctly represent critical control points in a HACCP system?
$ y6 ]+ c2 W: V! P) T以下哪项正确表示了HACCP体系的关键控制点?8 L3 o6 j7 Z& J# z# L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( ]0 x, d2 }$ X0 Y1 t$ k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 r  w1 l" M. Y& e: z0 D$ H" I; {0 a  `) S' K7 U3 \
34.Which of the following is not an example of a carbohydrate?3 o3 ~( N& H" i4 c, H9 I
下列哪一个不是碳水化合物的例子?
# R( N1 E$ R9 o7 m/ \2 pA:Essential nutrients 必需的营养物质0 v5 H1 o  W5 @; l

" T: b' H) `- g* r; p. g. s1 s35.The process by which a liquid fat is made solid is called:
. p) z7 a' D2 w+ N0 z液体脂肪做成固体这个过程叫什么$ C( w7 _: L* V3 A* {7 E
A:Hydrogenation  氢化# E) o1 z( F' c$ j0 J, g! `. B' C
; [6 q0 H7 B1 N4 ]/ f6 U
36.Which of the following is not an example of a fat substitute?2 Y, u1 [7 p8 K- D
下列哪项不是脂肪替代品的一个例子4 l5 ~. V8 A! G8 K) y1 K) ?
A:Acesulfame K  安赛蜜K表
9 H* g- {/ W0 n1 x$ o' E. p% T9 S" O3 f" t1 ]7 v- `: V- X3 S
37.Health Canada requires that a product labelled "fat free" contain:$ g# M& u4 `( Q9 z: A) u: v" _
加拿大卫生部要求的产品标有“不含脂肪“包括:
( g* `4 J8 q( O6 b! ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 g2 k7 {, t1 B7 G
4 a. g, I6 q; O38.Which of the following is not a problem associated with converting recipes?
7 n' v- g1 T7 n. `" h0 u$ o# a2 {下列哪项是不相关联的转换配方问题?- x6 W  ^, q  ~. @' H- S% k4 D0 L
A:Unit cost 单位成本
/ X' Y9 e2 b* J5 B! @6 H: }/ ?% n- }) \
39.The condition or cost of an item as it is purchased from the supplier is called:
+ I0 }# E, y* g; ?4 S  t9 J9 e从供应商采购的物品的品质或成本叫什么. D$ k4 h! P  T2 M
A:As-purchased cost 购买的费用) Z$ f, A% A6 z' G9 C

1 i  a5 R8 K# q3 O. m* H3 _40.The amount of stock necessary to cover operating needs between deliveries is known as:7 ^. ^3 _  f7 ]! q6 q( G
在新货到来之前用于日常所求的必要库存量叫什么3 L; X: Z" Y( X  F7 o9 U
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?6 O% }: K* _# I9 P
下面那个缩写是用来表明正常库存流程?
+ n/ A5 t2 g, L# yA:FIFO=FIRST IN FIRST OUT 先进先出
2 T* c- n  h5 N4 R' E6 V# k5 e. D) R8 k! g' E
42.Which of the following knives is used to turn vegetables?7 G; q5 a+ v- c5 N, C* s
下面的那把刀是用来打开蔬菜吗?
0 A8 J( K0 V; r  TA:Bird's beak knife   鸟嘴刀
$ h5 }/ ~. d+ mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 p" A' L4 O  ^9 q/ y- f, P

, P4 |9 }+ X( ]) n43.What is an instant-read thermometer best used for?& G! k# A1 M  |! [6 Z# U
即时读温度计最好用于那方面?
( U! w! f4 K5 [8 w5 @3 K% @A:Checking the internal temperature of a roast 检查被考物品的内部温度3 r8 Z* Y" h8 x4 j) O  [

  |% `$ {! X# t+ O# @6 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* J% P) Z: j0 F7 O! N; e下列哪些金属材料受热均匀,通常用在铁板而且非常重
- R! n( Y( W) y! g2 s' I1 R  FA:Cast iron 铸铁
! [" s( n& n5 {( ^1 F  s
9 O( ]4 x, c% L5 A$ q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 ~, Q" e' b( W: G7 m
哪件装备下面有一个可移动的碗和一个S形叶片?; H0 E2 u8 r: ]7 Z2 a8 B
A:Food processor 食品加工机$ h+ m% v4 t) {& R! w) u
http://www.google.com.hk/search? ... iw=1263&bih=5722 X- J+ _  X9 y0 T" s& |. f5 S

% x( Z# g0 F: D9 U46.Which of the following is not a rule for knife safety?# V5 p; _6 ?# [# x2 V6 h9 g
下列哪项不是用刀的安全规则?$ F: [# D* h, `. m" r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; G; E% Y& b0 P0 a% _
+ i0 y7 z) v+ @  _3 A3 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 @4 y( \/ Z3 A5 |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  I$ D' `+ E1 q- O9 l  l5 m# @A:RondellES : m3 e' S9 A1 Q) x' D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, ]" m. r% t3 B

, `' W" A. K; m3 `0 N48.Which of the following is a diced cut used to garnish soups?6 c  M/ n+ V4 t
下列哪项是切成小方块用于汤的装饰?( x5 [8 n$ q# j6 E0 T. z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 C5 ]* R& y1 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: m9 q/ |& o1 E! R* @
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!!——1 `. P: w" E% }) h, O- A
A:Gaufrette 7 T6 v- a9 i% m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! j* c2 A7 z1 r2 Q0 w  omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" |8 f* o+ S, ?( D3 j  l0 o% k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. H# }  f6 d# M

  o, S1 V& S  x* [1 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; n5 R! Y  ]; j1 n! M3 q/ i7 _: K, P7 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)
  F! O9 t( L, |6 Q+ jA:Cilantro 胡荽叶 香菜" s7 q7 `0 o& B0 l# y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ b* B* u! m8 C; N' Y0 E- N) `) E1 _+ E

6 @  M: z* g) q( T8 R# [, o- i60.Allspice is made from:/ s+ C$ V* X1 b' R2 j  H! K
多香果,  多香果香料是什么
$ ?( C0 k$ f' @$ t% m! }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 Q: V: H9 l+ p7 [! ?5 ~  R8 _
A:A dried berry 干浆果
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3 M0 q- O' l$ D- ?61.Which of the following are used to make a sachet d'épices?
1 C7 Y( h& b# j下列哪些是用来做香包德épices?
# I1 y* b" h7 a* Uhttp://www.sachetcatering.com/1 `: j/ y7 B0 _% Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  I. f& u/ q/ e. u

' j+ o9 \6 S8 |  z, G1 A' A62.Which of the following condiments are not soy based?& Z0 Q% S- V8 o! m# A! @' O
下列哪项不是酱油调味品的?
, l2 S3 w, ?1 g. }! t6 sA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ w' g. j) ]) o, Z  G7 I; H% Y
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:: z' n: ?; D9 {; G* L0 s
A:Pasteurization  巴氏杀菌0 y0 P( x. g- g0 d; E
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64.Which of the following steps is not the correct procedure for whipping egg whites?( K: N( ~: S0 ^  f( X8 A0 u( `
下列哪个步骤是不是正确的蛋清搅打程序?
4 v: `4 h# l2 n3 k" ?. GA:Allow to rest before use. 允许休息后方可使用。$ M9 X! P9 i7 ?1 h9 Z- F

, ?" e$ Q/ L# m; T8 A& M3 w: N8 f65.The weight of a large egg is between:一个大鸡蛋重量介于:' F7 J$ ?: l/ |5 o; l5 G
A:56g and 63g 56克和63克: ?1 P2 J) x2 |& r: I

0 c" W% p6 u% t, H" H4 e+ Q1 L* \7 M66.Evaporated milk is a concentrated milk that is produced by removing% o# w6 K* ]1 S8 I
炼乳是一种浓缩牛奶 是去除什么做的
4 O$ e8 ~/ y, w+ G/ N* G- j, r0 ]8 AA:60% of the water 60%的水# D) C8 N5 e0 F

" h4 {$ h6 x2 s6 L' i: H67.A method of cooking that transfers heat through a liquid or gas is:% `  _) n1 _: E% L  A* ?
一种烹饪方法,通过转移液体或气体是:( C0 e; j0 s% I  |) \! R
A:Convection 对流
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# T2 q; i! q; r) r68.The cooking of starches is known as  烹调的淀粉被称为' c$ K/ P# M& z3 J
A:Gelatinization 糊化
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2 _0 y. Y/ [% v$ z# A3 i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ q+ z& o  {, u9 {1 y  Y# U8 t1 |
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:
- z+ T2 D- h& @- T. d2 Z, RA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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$ Q7 E& l0 c, `. u4 Z5 @+ k3 {7 V71.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 N  s: @- J  C& m! n
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
% b6 R% M2 L- r. {+ Q, }' dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) {8 k+ H# r8 F
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73.Which of the following is a principle not used in stock making?  o; v7 \0 `1 U
下列哪一项不是用于制造高汤(低汤)的原则?  Y/ B! I6 S& `5 l" G' C
A:Start the stock in hot water.开始在热水中操作% l- u" u" x* n8 _7 w
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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
( _% N& _, k9 G: OA:Remouillage 法语熬汤  |- v1 o) h/ M6 [0 P
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