埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9804|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。, y' a& P9 d( \% A
, p1 R: m: p5 ^; o# M( N. v. I
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。
* H( N' O3 T0 v" k, [3 E( V4 \另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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; V9 I$ D: z  }! i; Q4 Y% \) Z1 W
1.Which of the following methods should be used to determine doneness in a New York steak?9 k4 g- |2 e9 W' J  F, l1 t
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)
# ^  e/ x0 V9 _( d% c- P- A+ XA: pressure touch. 压力触摸
+ I6 ^$ M2 V1 a6 K5 r  R7 L* F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, w# y# L( E: X& R4 |* f) k
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& J4 B8 y5 V$ ~
A: acid  食用酸) s& `% ]! \5 S% }$ s( T
3.Vegetables are major sources of which of the following nutrients?
: l% ]1 F& t; [& d蔬菜中包含的主要营养有哪些9 X) d& i1 l# g& E1 ^2 W
A:vitamins and minerals. 维生素和矿物质。
( W: W' T% r. Y% u; o1 w7 S4.Cauliflower is commonly served with! E0 k& J6 O) V. ]% f( P
花椰菜(菜花)最常见和那种酱汁搭配9 B- j. g$ p, `+ U# Q8 c
A:Mornay sauce. 奶油蛋黄沙司
3 a( i7 I$ u9 j, q: I- c5.Which combinations of products are found in pie dough?$ T1 m) N* A+ B! F; C
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' T# d* F2 E  `. ?: z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& Z1 D5 _+ \. Y% Z6The French term for mussels is 法国语青口(海红)叫什么
. r* n% J) H! x0 b5 SA:moules.法语青口,海红( I0 U$ C0 c0 o2 @/ n* ]  I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 l! n# N6 l" h3 y, v) d
A:faintly fishy. 稍微有点似鱼味
* S5 k7 m$ Z) M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ n) `: p: O% H2 ^, h8 MA:2 days. 2天: V; Y& i/ A9 Q" U6 z; G1 n
9.What are the principle ingredients in ratatouille? 8 P$ V& l- z' V9 t- B4 `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 f& |- ?  R8 F/ i+ `2 ^  [$ h6 v
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 y4 }% G7 s7 l( Z3 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). X6 u" E0 [8 Z7 z$ G6 q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( \1 c% [1 T( ~9 H, F! M, UA:cook food in quantities that will be used up within 20 to 30 minutes.
" K& \; }/ K) T' |3 X大批量烹煮食物要在20到30分钟内  A% s- k# P( l% ]& W7 Q9 V/ k
11.What person has the authority to issue a Health Permit?3 a/ q! R- j7 r- R  L/ j% H1 i
谁有资格颁发健康证(卫生证)。
2 z* i  @( z: f3 h9 OA:Medical Health Officer.
  k* Y$ n# Y) z+ K医疗卫生官员。
) B9 Y/ V) `$ ?) M' u. ?12.For what period of time is the health permit valid?4 b2 j9 o% j4 h% g
健康证的有效时间是多久?
3 j% R5 Z) O1 z* yA:12 months.12个月; g: P, o: M6 k! M# A0 V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ Y8 Y% C5 `; {" E2 a( M$ S. G
在食物和饮料准备区,通风系统换气的标准时什么, g( J5 k+ ~+ A( M" t3 s
A:08 times each hour. 每小时8次2 T- R! z+ \3 H. `; y  j
14。The minimum temperature for manual dishwashing in the wash sink is
- {4 X# Z5 r  x8 |8 ?# r8 {: X手工洗碗,洗碗池的水温最低多少度?& u) p" Z2 c; X+ v% _: S
A:110 degrees F (43 degrees C). 43度
: g* q. z7 K- I( A# i% J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; ~. t: u5 G$ D0 ~5 v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ P1 [9 ?; C" r9 C) Z; G$ h
A:180 degrees F (82 degrees C).  82度
' {. I: f  J3 q  d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! m+ V8 t. J3 Q* U用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- M, O5 v5 z2 s9 _+ x0 k2 L
A:en papillote.  法语自己理解1 U/ H9 C1 ~4 w# d; Z; g* G
17。Wing or Club is considered a5 f9 b4 o4 u/ {. {& [
翼和CLUB 被看做是一种...! L9 R* z6 y! [, j3 q6 |: b9 W# U4 _
A:Bone- In Cut     带骨切
% ?6 {* T5 F. \  G- l! B) l3 }+ V18。New York is considered a   纽约牛扒被看做是一种
" n9 ^" k. q: J& I% `( n) g0 uA:Boneless Cut     无骨切6 l, v7 `6 s9 s7 r! _; t
19.In general, a court bouillon for freshwater fish will contain+ W  J* Y4 L. t1 |2 b2 h2 R
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6 n  f! g/ g1 g. T2 y  k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! y4 Z+ j; c/ I9 s和做海水鱼同样数量的调味料和香料) l$ q! E9 V2 l9 ]0 \9 [! w
20.Anise is very similar in flavor and appearance to
+ x1 k  w) H! c( h- a) ]" B9 n! p" c! F八角和下面的那种原料有相同的味道
& k+ m' o7 O8 j9 g% A+ dA:fennel  茴香
' H1 ?2 b. V  f' v& I' M21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 v* c6 k' V. @8 E1 A6 a3 y) n
下面那种原料更像大葱且有平面的叶子
. z2 Y+ a. y5 T. O% C% p1 ~A LEEKS  似蒜葱 (这边人叫京葱)
2 X8 a5 a& l; j7 i! P, H+ a' `22.Which of the following cutting shapes refers to a small dice% E5 F8 A% g/ ?- L; i
下面那种刀切形状指的是很小的粒(末)+ U5 w- V8 Z+ S$ x+ o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 }( H% g0 e% Q8 O* z* Z. W5 N
23.Oil is added to the water for boiling pasta in order to( `; E! q3 r; r  E  T- F
向煮沸的pasta (意大利空心粉 )中加油是为了
4 v# R" C0 f% j. f5 s$ rA:prevent the pasta from sticking and to minimize foaming action.; A0 [# W5 n. H9 ^
防止面条黏合并降低发泡。
" P; X" T3 T9 b24.Which pasta dish features pine nuts and basil?
; o! D, o/ M1 }2 Y! @9 ]% e7 @9 v- a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- s- C' k% R/ f) `8 wA:Pesto.一种绿色的意大利面酱 6 C6 W! f' D+ u/ Z
http://www.tianya.cn/techforum/content/96/563836.shtml
3 t7 n" [8 i9 ~7 n, W. R9 |. ~# h, _0 b; X
25.Which of the following is a spring vegetable similar to spinach?
, G- P+ ~7 r* P! }下列哪项是一个春天的蔬菜类似于菠菜?1 c0 l% l# a% E0 O3 s6 c) D0 l. f
A:Sorrel. 酢浆草。
# _: h5 V* m2 X* Dhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:) ]9 F' f5 M7 l' n! d' F
哪位厨师最早带来高水准浮夸的美食
4 R4 E- f8 T5 F( jAAntonin Carême 人名 安东尼·卡罗美' L9 U- _8 ]( {' j5 _/ f
  Y5 o1 d( y' i& |, |3 K0 e* b' S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% A" r2 e& H9 x. L6 V
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 E% j2 Q0 Q- `0 tA:Cast-iron stoves         壁炉7 T* y9 L- Z# H7 F
http://www.usstove.com/products.php?id=67 A8 S7 H( B. E# U7 }) `7 ]
4 _/ ^* f" m+ _7 `, g, C
28.The French term used to describe the roundsman, or swing cook, is:/ R4 J- C+ C" t7 C: _( W6 }; r6 U
法国术语,用来描述roundsman,或摇摆厨师是:- V" e4 H" ?: X0 j/ y2 ?
A:Tournant   图尔南0 S/ V  t# @2 O9 x, M8 u

! C7 X" x! a% l7 Y29.Another term for the wine steward is:
  K# T; D' `% d4 ]& B8 _+ Z葡萄酒侍酒师的另一个术语是:- h( F) N6 s8 h9 G( o  Y- D
A: Sommelier 侍酒师& Z0 e; ]. o1 F" M/ P$ i
- ]/ B' {, p8 Y" E: l
30.Molds, yeasts and fungi are examples of a:  [4 y3 d. F7 d6 ^% a1 ^! z
霉菌,酵母菌和真菌是一个神马例子
6 g% D5 a5 B* l! d* _4 BA:Biological hazard 生物危害
, K8 x3 n% i2 s& r$ ^* x- r8 X9 c( D7 d+ {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 O$ i. |" G/ s  H  i/ c  }根据加拿大食品检验局,食品的危险温度区在多少之间:
; _% p4 M8 r* r0 I6 ]) ~A:40° and 140°F (4–60°C)     4-60度
" }" K+ p! }$ }; }- J7 t3 q+ S; r% j) ^+ R" p2 i% q
32.All bacteria need the following for survival:/ u4 y4 H9 O& j. m# u
所有细菌生存需要以下哪些内容:- r0 S* f6 f$ c! e5 ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 e9 @  a+ P0 P# T4 A: I; J! |3 w6 o5 [) [
33.Which of the following correctly represent critical control points in a HACCP system?
  ?+ f* r; D# @以下哪项正确表示了HACCP体系的关键控制点?
4 X1 F) G) Y, \  g! u# V' RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* q4 t/ U7 @2 @2 h& p$ k: x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ E5 P# D) r7 t1 {0 ?( P& |& L! e1 D$ u6 Z# T
34.Which of the following is not an example of a carbohydrate?; I" W0 X' m6 [- P
下列哪一个不是碳水化合物的例子?3 @  @) X* P/ F4 N! P. J* V. d
A:Essential nutrients 必需的营养物质
; u0 ^! Z! N, X& Q" N- r
$ ~4 a4 M- b6 X+ p, p% a35.The process by which a liquid fat is made solid is called:% `* {7 A1 @# |3 a/ H" E4 h
液体脂肪做成固体这个过程叫什么
) e8 Z# _& V6 F6 ]# K3 V' A) P- NA:Hydrogenation  氢化
7 P$ y1 n/ \. D$ n: q# v* n2 D, n4 d0 `
36.Which of the following is not an example of a fat substitute?; c' |8 e) j5 v, _
下列哪项不是脂肪替代品的一个例子+ N; x$ y# X3 ?6 f: V
A:Acesulfame K  安赛蜜K表
0 k, R- ?# n% i" g) h9 w
1 ?5 R8 v2 Z: R3 g37.Health Canada requires that a product labelled "fat free" contain:
7 w) m3 Y- d8 a/ ~0 g. c, L加拿大卫生部要求的产品标有“不含脂肪“包括:. q+ @# s5 P) h* W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ u# S% `/ s" _9 V2 |1 g7 x; h2 C

" u, `% ^8 A9 k' G38.Which of the following is not a problem associated with converting recipes?
0 U! J- H) Q& E. _; M! ^' L下列哪项是不相关联的转换配方问题?
* {# Y1 X* t& hA:Unit cost 单位成本
; Q$ t; P7 O7 R4 ?7 n1 F+ U7 g+ I- S
39.The condition or cost of an item as it is purchased from the supplier is called:  T0 }% I( P: ~$ ?! ~- W
从供应商采购的物品的品质或成本叫什么0 B; A5 {8 w' P  w. c
A:As-purchased cost 购买的费用
# z8 j. R9 x( h6 D- m5 S/ Y, L' w! e: o. x
40.The amount of stock necessary to cover operating needs between deliveries is known as:; ~& \, G8 U- z
在新货到来之前用于日常所求的必要库存量叫什么
6 `' K4 w0 p$ S# ]6 d+ L8 }; U* e1 tA:Parstock 基本日常最低库存- t3 t1 g& B5 B
" m5 e" ~" d/ ?' V+ ]
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ j& b' T( y# ?; w, k5 ]( ]0 g
下面那个缩写是用来表明正常库存流程?
1 e& i# f$ b! _& k; j6 MA:FIFO=FIRST IN FIRST OUT 先进先出  Z/ q; I2 t& |& U, \

  M  d6 _+ B) f" u; r3 P42.Which of the following knives is used to turn vegetables?8 O, {6 }, x$ |$ G
下面的那把刀是用来打开蔬菜吗?
4 b2 ?0 D8 ]  N0 e9 p# c8 C! PA:Bird's beak knife   鸟嘴刀
- i& t: l% w) k3 P' O# P8 D# jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 M+ Y# T7 Z% v/ _
' v2 i+ e) {% h/ [4 |43.What is an instant-read thermometer best used for?* t+ k4 n/ |6 k* s; d( Z
即时读温度计最好用于那方面?
. i: l  F: i+ B/ bA:Checking the internal temperature of a roast 检查被考物品的内部温度* u0 W' [5 }( g2 Y0 |( i1 @
0 v2 Y0 ]+ L" e7 z! K) m, j1 I$ b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" q( J% F" ?$ L6 b3 E+ d3 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 e. H; y/ C; U. _A:Cast iron 铸铁
$ m5 ?$ f  S3 I! \/ _' l0 K. ]3 O' H9 J6 h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 Q( e: Q* s9 T- h) y9 B# a5 L
哪件装备下面有一个可移动的碗和一个S形叶片?' I# H8 Q# z8 {% K, x6 T
A:Food processor 食品加工机
) ?7 t5 i+ X2 g, Chttp://www.google.com.hk/search? ... iw=1263&bih=572
4 h1 p0 U( u  ^2 L; ~" i+ v5 i% j$ a0 K1 y; K
46.Which of the following is not a rule for knife safety?: t7 J4 u; h  C1 {/ h+ s  F: m
下列哪项不是用刀的安全规则?/ `4 U0 W  w' S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 m; a. q( K- B$ p+ i5 P$ }/ P% ?  D+ v
( J4 w* Z- v  S$ i5 w! w: v! N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 _' a( a6 Y- S  d" F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 L! R; c5 R+ {4 G* u. b0 B: o
A:RondellES
: N) q1 U; j/ J' r  C0 C' }. ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 I, g6 @3 B5 s: a8 n4 U  O/ |7 C" W1 J- e
48.Which of the following is a diced cut used to garnish soups?
, I/ D! B7 T8 E2 t5 P+ K/ g! U下列哪项是切成小方块用于汤的装饰?6 t5 z" ^1 Y/ F' L5 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 Z0 \. y$ g, C8 h6 E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 Q' @9 ]( A' K! f# {; Q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!!——. I9 T9 R% S5 d  v+ s. r+ ~0 i4 [
A:Gaufrette
( [+ j9 r' N4 w! Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) |. v4 W8 ~2 o1 k3 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) D# E. u: @8 t; m' v, [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  T- g$ ]7 w3 v2 i- w

% f5 N* w! |3 w  B, l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% E( I; f) K! z  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)1 x! e. @" w: b1 O0 \9 b
A:Cilantro 胡荽叶 香菜
- O( O. e! J4 o  i6 }+ p' v$ _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& a5 ?0 V: M/ I( [: D
: C* i! o' e) ~60.Allspice is made from:& Z1 [+ w2 v4 s! E) ]$ s; \
多香果,  多香果香料是什么
7 A$ @9 d9 h/ c: B# S. {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! k- u$ D/ A+ S  xA:A dried berry 干浆果) w) ?5 L. ?: c5 R3 f- k
" n8 S& Q( h! C" r# U! w- M5 o3 K/ H
61.Which of the following are used to make a sachet d'épices?
4 F) c* X! h: `2 t% W下列哪些是用来做香包德épices?
; N) p9 g- O8 y. m: q/ \6 |/ g0 Xhttp://www.sachetcatering.com/
! ?# z7 C  _- D' FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 A+ F6 I/ \0 b. f, R. P& R; k0 _" O/ K/ O
62.Which of the following condiments are not soy based?
3 o) ^4 d4 \! {9 y5 o, I4 f下列哪项不是酱油调味品的?8 P" A! s/ r: Y
A:Wasabi 日本辣根
8 e) q4 n% |  m% X9 d' z/ B) z  b( g5 d+ z9 ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% K6 F2 i' G4 `, y3 q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:' f3 @3 T0 ~9 y& l: _
A:Pasteurization  巴氏杀菌5 L$ W/ H1 {' u" J8 M7 k! `6 a0 t
+ {" S2 K, U5 D& {
64.Which of the following steps is not the correct procedure for whipping egg whites?: ~1 O$ p+ B2 u. ~4 g$ G: K7 K
下列哪个步骤是不是正确的蛋清搅打程序?$ M! j! b$ S' `. t* U" b( j9 x
A:Allow to rest before use. 允许休息后方可使用。
. i9 i. w! L6 I3 _$ b! V* }, ~" n  @6 Z) K
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, H9 T1 L6 i* r$ B. LA:56g and 63g 56克和63克2 X! L$ i8 n: v" }' O: x/ }

" {7 D4 W. Y2 A4 A5 H# b, ?66.Evaporated milk is a concentrated milk that is produced by removing
5 X; B/ ~. B. N炼乳是一种浓缩牛奶 是去除什么做的8 i. H: A  a/ S/ v; M5 R, g
A:60% of the water 60%的水
1 E# l7 d  K7 s9 {" \) N* ~# X4 l( ^
& P, H4 }6 Q, E/ ?67.A method of cooking that transfers heat through a liquid or gas is:/ G- o6 g4 c1 \+ t4 r
一种烹饪方法,通过转移液体或气体是:
; |, I$ `$ C2 O) ^( O0 s1 XA:Convection 对流8 n0 A4 h) U" o+ ?7 S
* I" M0 _' @$ K# `0 v
68.The cooking of starches is known as  烹调的淀粉被称为/ r' G- u1 k8 B' |( u
A:Gelatinization 糊化
2 A- {. S& B: `; t6 t( }1 |
2 j" q) c9 e$ b( Z: l* M8 a' I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ M: j/ a4 _. _+ Y& |# l8 f6 m
A:Braising 烤
8 S! L- K- |& {# P$ U7 A
$ O/ _: t: k& s6 n. d7 B# P70.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:
* A4 h$ K2 [2 e5 @1 z: DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 b8 X" E$ `) s8 s' O4 B
+ e5 N- a; B- f$ w" `
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 W" Z; E8 U$ `: fA:Fumet 原汁
6 f$ B- A- q( z( x. w& v5 B" m# {2 F& Z! y
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
0 J! W* c0 c3 _( zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; ]- t$ D+ y; ?% J0 q; [" [( A

4 J6 g+ m& i# ?5 O: q73.Which of the following is a principle not used in stock making?
' d4 i9 V, [" D下列哪一项不是用于制造高汤(低汤)的原则?
% X7 r+ E# v& [! }! b& H% ?# _/ wA:Start the stock in hot water.开始在热水中操作
1 c4 X% R$ N3 E9 \9 ]2 v% X1 @2 |+ i5 {" }' \; N7 H9 Y: M
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
+ j9 i+ t5 ^% SA:Remouillage 法语熬汤7 S- o3 u$ T  ?. |" g' j
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-5-8 08:58 , Processed in 0.140076 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表