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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。5 |% i0 A  Y1 U2 G4 W, o

) m; `7 L) ?4 ?/ _! j1 L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。
2 n& H' s3 r' w8 k7 e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( _/ I1 x- q9 ~4 I1 L& k% n# [9 `
1.Which of the following methods should be used to determine doneness in a New York steak?
5 e% y  D' F4 Z+ K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)4 `: J, ~: g5 w5 K2 E7 N/ P3 v" ~0 Y! }
A: pressure touch. 压力触摸
; f! B2 \4 K# U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# a8 \4 V1 D) ~4 g+ c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
6 x8 p8 a5 L9 [* _A: acid  食用酸
1 m0 m. K# L0 G1 ]0 s8 W3 E3.Vegetables are major sources of which of the following nutrients?
* q3 H6 s; ~1 O4 i蔬菜中包含的主要营养有哪些
; A+ q% _* J3 ^: q3 [A:vitamins and minerals. 维生素和矿物质。
  g% _7 v& l2 c4.Cauliflower is commonly served with/ i  f% ?7 }4 M8 x2 Y
花椰菜(菜花)最常见和那种酱汁搭配
2 |$ Z& P" X" P! }1 B9 {. ^A:Mornay sauce. 奶油蛋黄沙司. |5 Z9 a( h8 f7 D
5.Which combinations of products are found in pie dough?
, q. r. m  }" Y1 V# R下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% d9 B( i: H" x4 O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 z- u# ?6 h% H9 @' D; N4 c$ _6The French term for mussels is 法国语青口(海红)叫什么
( N' s# j/ _% v  ]; jA:moules.法语青口,海红2 x! m( u/ S5 w" Y# ]) Z8 l, C6 b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ O4 ^, a+ K. xA:faintly fishy. 稍微有点似鱼味% ^1 M* w/ _" U! R7 l* W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 p  n9 `6 n  W* c2 f' o
A:2 days. 2天' h/ |; V- O- v  w1 b6 ^# U7 Q
9.What are the principle ingredients in ratatouille?
$ W8 B: Y3 |5 w7 J2 d. z& i炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; `3 [  p; A4 JA:Zucchini, eggplant, green peppers, onions and tomatoes; k5 L6 B% \7 O: G* F9 A& v, s# {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" t, s9 [2 G# H  X5 {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 r) Z9 ^. L) y; n0 o+ m) X
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 r  Y5 {: M  i3 F$ N8 \大批量烹煮食物要在20到30分钟内- [) G  x& L6 f. C
11.What person has the authority to issue a Health Permit?
- r% f+ J' ^2 ]! Z3 y$ J谁有资格颁发健康证(卫生证)。
3 z6 W6 L( m  h& B- f. e7 }7 rA:Medical Health Officer.8 T& k4 s# y2 F1 Y# s7 D8 P. t9 r' N
医疗卫生官员。8 r* ~- f3 b* s
12.For what period of time is the health permit valid?
4 i& r* J) E0 P. _2 U/ Z健康证的有效时间是多久?0 P* O' p- N6 }- c1 t
A:12 months.12个月  P% @# N4 }& x0 t4 w
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  M" N! C0 n6 R3 d6 Y
在食物和饮料准备区,通风系统换气的标准时什么
8 T' c% h; G9 y' o6 Y0 OA:08 times each hour. 每小时8次
! j. y  i  D' r14。The minimum temperature for manual dishwashing in the wash sink is
* ]: m5 ~% k: h手工洗碗,洗碗池的水温最低多少度?
/ M" ?7 ?/ l% K. MA:110 degrees F (43 degrees C). 43度
0 f  l" c; ?0 {3 O4 i: Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 y0 U; N  e1 ?: d* J: p+ V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 D2 G- B1 j/ t  I2 B, TA:180 degrees F (82 degrees C).  82度
. F5 T) H& ?0 B" I4 k, `" z, R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 G# b: _$ L0 n3 b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* k0 }% V, D" I* ^4 p
A:en papillote.  法语自己理解
  _1 `- G$ l: u# j( o- [17。Wing or Club is considered a
( r$ R$ @2 ~8 f+ @翼和CLUB 被看做是一种...4 d0 O3 q7 x. o8 d) j
A:Bone- In Cut     带骨切' a. p! c0 ~# C9 _7 b0 i
18。New York is considered a   纽约牛扒被看做是一种" y/ a4 A) k2 Z5 D
A:Boneless Cut     无骨切2 k/ E# h# R# z0 w# C, `5 U
19.In general, a court bouillon for freshwater fish will contain0 ^# r1 j: ^) m( 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 P, T. g5 R. G! E8 |5 D1 t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% j" H) @, i& u9 B+ {3 A$ ^  g
和做海水鱼同样数量的调味料和香料) {) o4 y7 z2 E3 \4 E4 e
20.Anise is very similar in flavor and appearance to' C7 w; ?5 N$ U6 P# W: b7 i0 U! Y
八角和下面的那种原料有相同的味道: n4 w5 i% Z8 y* O+ y3 g$ M
A:fennel  茴香* F) g; Y4 V9 j6 h! j6 x3 _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 e4 x' Q$ E5 p2 k9 H& p" Y  s6 a
下面那种原料更像大葱且有平面的叶子' N4 F! f- ]/ O5 n9 o
A LEEKS  似蒜葱 (这边人叫京葱)
0 o) @" a& Y( t& h+ s; g; G22.Which of the following cutting shapes refers to a small dice
! Y/ Y  b, l. T. e: O下面那种刀切形状指的是很小的粒(末)
# T; C, y( l6 {1 t7 h% V9 ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: L' S2 n# z* O% f' B23.Oil is added to the water for boiling pasta in order to8 f% \& A1 L1 z+ o- z
向煮沸的pasta (意大利空心粉 )中加油是为了
" z) i3 A- F% i1 U, r  o* ?1 D0 G. a1 @A:prevent the pasta from sticking and to minimize foaming action.) `9 t6 N7 i/ c4 @5 G' T* B
防止面条黏合并降低发泡。
! L0 B7 u. o3 i; V0 x8 P. e7 Y24.Which pasta dish features pine nuts and basil?$ Y3 X& u, _! [1 ]2 Q8 X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); @  A1 {- a) B( {" q
A:Pesto.一种绿色的意大利面酱 ! i0 ~7 ^  Y9 G7 J7 ]( {
http://www.tianya.cn/techforum/content/96/563836.shtml& k% F8 s0 I2 e% F( V$ t
, A; h! [+ R3 v
25.Which of the following is a spring vegetable similar to spinach?, O8 `& i, B4 P, q# E/ Y3 J* C0 i
下列哪项是一个春天的蔬菜类似于菠菜?
& O6 p3 i% V" C  p' K+ E+ UA:Sorrel. 酢浆草。
  b4 X. g$ C- I( o+ |5 F' H& e% Nhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
4 ]; S5 \5 ]4 ~' _5 i% q哪位厨师最早带来高水准浮夸的美食
' v  T( }% c( P+ I, mAAntonin Carême 人名 安东尼·卡罗美
% ~9 ]# I) H+ D" z9 o; Q8 ^& t9 d' t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& W+ L" ]# X/ _6 A* s( o3 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 U" q" y( l+ o- |: }
A:Cast-iron stoves         壁炉
) O6 v& ~9 o! b8 }6 f) P* N3 l+ ]http://www.usstove.com/products.php?id=6
/ J1 ]" S% f% o5 ~5 h5 l: K, i
28.The French term used to describe the roundsman, or swing cook, is:8 }% k, y. s! W( Y4 i
法国术语,用来描述roundsman,或摇摆厨师是:
, c9 t3 ~& O4 K6 @. \A:Tournant   图尔南
- R/ G0 W1 M# j' ], v4 C7 _" c4 U8 f4 n
29.Another term for the wine steward is:0 P$ e0 z  p" G
葡萄酒侍酒师的另一个术语是:
8 k1 Q( g* S# gA: Sommelier 侍酒师$ P* a( ]* [+ t

' Q/ e, U5 v# j5 D; J  [30.Molds, yeasts and fungi are examples of a:9 r; k* a; J+ k6 e6 W; [7 I
霉菌,酵母菌和真菌是一个神马例子4 ]/ o! a$ u2 l$ l4 l
A:Biological hazard 生物危害
, @; D$ Q6 F! c4 a, z9 m$ S$ J! O& A7 o6 i5 k1 C
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! ~: U1 r& J4 Q: L# B
根据加拿大食品检验局,食品的危险温度区在多少之间:
) F. h" P. ]8 C1 W* ~A:40° and 140°F (4–60°C)     4-60度/ F4 [% t! k4 N$ U# c  ^
1 v. w# C1 t& M5 W
32.All bacteria need the following for survival:
. O: i( @: R. ]9 p0 [所有细菌生存需要以下哪些内容:1 j4 C& ]7 q* M5 y9 \' C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 d6 X. b# P7 q5 j' x) N  ^' K2 y9 J" |
33.Which of the following correctly represent critical control points in a HACCP system?/ l4 A- B  q6 M9 s5 T
以下哪项正确表示了HACCP体系的关键控制点?% `$ t0 y& m$ ^5 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 \7 d" v( I7 `! Y) C- O( C; V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% X& n3 o7 h; ], O! G

6 \6 @% w% `9 F8 z. [5 \5 g7 U( c34.Which of the following is not an example of a carbohydrate?
8 A; s8 I. G# b, g# V' ~% }$ H下列哪一个不是碳水化合物的例子?+ G$ N0 v* ]+ E) h6 A% |6 V, R) W
A:Essential nutrients 必需的营养物质
% k' v- F  b# ?% y4 @- Z5 y8 l$ o
& b6 T0 |% _/ p35.The process by which a liquid fat is made solid is called:
: L+ v4 o' A, d1 R+ E& H液体脂肪做成固体这个过程叫什么; P5 R; h3 j1 \4 Z7 x1 x1 \. g
A:Hydrogenation  氢化* g/ l* K3 T* N& {
+ F# D6 f+ V" u' U; ]0 x
36.Which of the following is not an example of a fat substitute?
# A$ }. O. p+ v! d, C. q' r# u下列哪项不是脂肪替代品的一个例子" p2 m: G* ?. w* X
A:Acesulfame K  安赛蜜K表
* R3 M& ~; Q! T# V  q* `; p/ c/ Z1 Z2 q8 q% J
37.Health Canada requires that a product labelled "fat free" contain:
  S- V  m  o4 t8 j) L0 L, P加拿大卫生部要求的产品标有“不含脂肪“包括:
# \$ T8 i* v! y; N4 x9 w: ?; u) DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 }2 h7 t) W8 ]* S; W" k
. e7 x$ e! u. Z! N1 }$ J/ d
38.Which of the following is not a problem associated with converting recipes?
3 N* ~8 u5 c9 F8 A2 a- K( U& Q下列哪项是不相关联的转换配方问题?. p# ~, s/ q: x7 v* E
A:Unit cost 单位成本  o7 R6 p, u- Z1 \" @, q: u; h
1 j/ j7 w0 {8 L! m
39.The condition or cost of an item as it is purchased from the supplier is called:
5 J  K% @+ a5 h5 T从供应商采购的物品的品质或成本叫什么1 d. C' u" `! z% X$ g. x/ J, D
A:As-purchased cost 购买的费用
8 \( }, [: m4 R4 d% _& X7 ~
$ v! t7 I/ j, R; h/ j5 \4 u& `+ V40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 X4 C) U1 Q/ S4 L8 P在新货到来之前用于日常所求的必要库存量叫什么
  I$ |- U* g. P( w# v/ A9 {A:Parstock 基本日常最低库存+ C9 t4 s% i& |% ^+ D) g

. G* g) {% R/ d8 u- o3 H$ o41.Which of the following abbreviations is used to describe the proper rotation of stock?
- E: F& c# R/ z- L% I* n下面那个缩写是用来表明正常库存流程?# t: P+ t5 G/ m. {6 R6 O$ [
A:FIFO=FIRST IN FIRST OUT 先进先出9 ^, G3 Z  J% }! F) [. h0 q
: C; x. p: ~1 q
42.Which of the following knives is used to turn vegetables?. {/ `, ^1 T+ X' I$ d" E6 ~
下面的那把刀是用来打开蔬菜吗?  D5 L1 D7 [2 ?, r2 ]9 t
A:Bird's beak knife   鸟嘴刀! R! i! o% ]- A; A) b# y$ k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; Y0 P2 [. D, j( \8 o  N
. G- q. `  z! }1 }* n
43.What is an instant-read thermometer best used for?
0 I4 l) [( M# ?& P' e; }即时读温度计最好用于那方面?
, I% V7 I% C* O- kA:Checking the internal temperature of a roast 检查被考物品的内部温度% T+ w5 l* c5 K5 A, F

; d; R# h8 P( a" L9 i# h) t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 N2 ~0 X) \7 R; ?# j5 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 L- B; a* y9 G& u: D. _
A:Cast iron 铸铁4 C$ m) H, _, Y4 [' J/ V
1 {% x, |/ A) T+ l' y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 {8 L6 F% ~) c8 [" O/ e3 Y哪件装备下面有一个可移动的碗和一个S形叶片?
9 N8 E0 Q' X9 D: r% W9 ~2 m) iA:Food processor 食品加工机, p4 F  s9 f- q: s4 |
http://www.google.com.hk/search? ... iw=1263&bih=572
+ I! j- Z" c( W: \  C7 P6 ]2 G- L6 g- i6 \- ]" m
46.Which of the following is not a rule for knife safety?
1 k0 g# \$ r& X3 w& O下列哪项不是用刀的安全规则?+ m4 w- k7 i: q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 E' d6 W6 ?, K) z* W! T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 @8 U' M; N# f( z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 @, R9 D9 X0 M/ _4 A9 Q% Q7 z9 z7 C
A:RondellES
2 x) Z7 W3 z3 A1 e4 ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ \# u0 x) Y# p  `; I

& N& a8 q9 X% h48.Which of the following is a diced cut used to garnish soups?
# x2 w, P2 _/ Z2 }/ ^' q下列哪项是切成小方块用于汤的装饰?: o6 t5 B) `! J3 ?3 I( C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- d  r+ C! ^: j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) U) B4 O0 w; D. a) \# ~
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!!——
- ?' c) X" i6 L* U* k2 G  @A:Gaufrette . d( `7 W+ F; W5 \8 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, Q  {7 |! {+ G0 Q8 ^8 b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% j/ i$ W' ~7 X  |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 C7 n5 B% U0 H9 \# ^) g- ]
! g/ f9 s# [( ?, c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" E( [' ~2 B0 Z2 }1 e; K8 t: [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& Q" h3 X, ]- b8 d& tA:Cilantro 胡荽叶 香菜/ B5 p2 z% B3 j, T- X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 h" E0 t8 c. ]! f: a$ z

0 G8 h& p( D- G; q) \  F60.Allspice is made from:
) b' U  g  c  k( ^. e 多香果,  多香果香料是什么  Q0 K- x. U& @: ~  b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# {8 G& D' ]9 lA:A dried berry 干浆果% c. p  A) H; ]  H% h& f

" @: p  h1 V9 I# k61.Which of the following are used to make a sachet d'épices?$ W8 M* L: z& F" d8 u7 N
下列哪些是用来做香包德épices?6 q& T! p4 s/ G* c( k6 J* o4 [1 _
http://www.sachetcatering.com/
0 D) W8 X: n7 ]% k! x8 W' y/ lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' {( f- F* m5 I6 n3 {4 R- T4 C$ V3 U* H* M4 l& d5 e6 ~
62.Which of the following condiments are not soy based?
  ]' O$ e! J8 ]6 k$ k/ [8 a下列哪项不是酱油调味品的?" ?5 I8 t: O- ^* z/ T% u; E
A:Wasabi 日本辣根: b2 o1 R3 s/ f1 s
' W0 F5 J: Y& P+ J' W6 z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! k# _& J$ \0 \+ I; K5 j+ A. c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:
" M9 U: B9 m1 v' RA:Pasteurization  巴氏杀菌
' F4 Y+ _" W9 k/ J
& n) T3 Y5 O* M64.Which of the following steps is not the correct procedure for whipping egg whites?
! t, a1 y8 Y4 c- t( [, `, I下列哪个步骤是不是正确的蛋清搅打程序?& G) w0 x0 ?& X" z& }  S7 V
A:Allow to rest before use. 允许休息后方可使用。% w: a2 O' H4 N5 ]- m0 Q! U% Q" u7 t

2 R2 I1 H% \1 e2 T/ {, E65.The weight of a large egg is between:一个大鸡蛋重量介于:0 l+ e3 [- Y! Z$ V  U9 Y4 U
A:56g and 63g 56克和63克
7 b. x4 x( H- H/ {( `. E0 r$ L2 }: Z6 k3 y4 m% |: A
66.Evaporated milk is a concentrated milk that is produced by removing; Z" t4 {) b# R  w8 [& ]( O4 w
炼乳是一种浓缩牛奶 是去除什么做的# K, L/ ^' i5 G
A:60% of the water 60%的水, `, {( q8 j9 v% S' b* R2 C* @! j. a
1 H5 a; H  o( j. [* ]5 {( M  q! j
67.A method of cooking that transfers heat through a liquid or gas is:4 \+ E4 O$ K  c& z6 R+ _7 D
一种烹饪方法,通过转移液体或气体是:
' Q7 G7 z; Z7 |# {/ c. o" w2 X7 V- LA:Convection 对流) t, q1 P* n  v; `7 l1 F$ p
' S* k) p+ A) o" g; q$ n
68.The cooking of starches is known as  烹调的淀粉被称为
# d2 V* m5 u, N- `% fA:Gelatinization 糊化
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1 e& t+ `. D5 H+ K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ L8 w9 G- S# j; }+ F) i9 u0 w% Z) `A:Braising 烤( [' |& u0 H9 d1 Q, N4 x: |

, ]3 o5 e" K! [( J% X1 R70.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:1 q  g; y- m! M! M
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* u- o' _. B* X% r+ O% j
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
6 E# N: z. A1 w; I; h. K3 V& r# ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& A6 F4 m: t" B( m0 F5 r5 R+ z. a& _  {% u! n1 T
73.Which of the following is a principle not used in stock making?$ S1 \. e: ^6 j* ]) r0 i6 @
下列哪一项不是用于制造高汤(低汤)的原则?
. J7 k, q" P6 N( @& e8 xA:Start the stock in hot water.开始在热水中操作2 X# ^% V9 d' ~$ k3 ]
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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
+ k7 \# |8 v: |6 F6 BA:Remouillage 法语熬汤
4 L) K5 n  A- \1 N, Phttp://www.haibao.cn/blog/post/176242.htm
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