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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。
) d; D# Y) y( t/ p
. `* r9 z8 C& C8 c. F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。
8 F' G0 @! w: U+ C5 G0 ~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
5 [- \) l7 e2 D# {3 j1.Which of the following methods should be used to determine doneness in a New York steak?
* \7 Z+ w% |4 P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), B; ^3 S& T' p
A: pressure touch. 压力触摸
% N$ y" r8 r7 W: D' r6 h2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" b) s* n" M# Z- ~5 o1 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5 k6 u" D& x8 J/ i& R. i
A: acid  食用酸
. v- ]. c: v. V) K: Y3.Vegetables are major sources of which of the following nutrients?
, c6 s" ]/ t  J$ w& t3 h蔬菜中包含的主要营养有哪些
" k$ ~2 {# x4 x" PA:vitamins and minerals. 维生素和矿物质。
, C4 K! b- p% v8 Z. g; }3 i4.Cauliflower is commonly served with! M. S2 j7 s: d; M7 D9 H
花椰菜(菜花)最常见和那种酱汁搭配
( B1 U  {- V+ D/ lA:Mornay sauce. 奶油蛋黄沙司* i% Q$ ~6 N# P* n3 q* m4 Z
5.Which combinations of products are found in pie dough?. e$ b$ O4 O2 y$ T+ T
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- \: O( r$ s; ^0 [- @" o" V6 rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 m: v  _6 j5 a- m2 ~
6The French term for mussels is 法国语青口(海红)叫什么
+ ^2 N2 w0 c& q  J7 L3 T* wA:moules.法语青口,海红
, ]& S* x$ e8 r) p2 x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( D8 k' F- {3 f4 ^
A:faintly fishy. 稍微有点似鱼味
6 Y2 p0 O) @& ?$ ^' z' N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 S7 \9 d! |$ s9 b1 q6 KA:2 days. 2天# o: Z4 R' [3 G: ]: e
9.What are the principle ingredients in ratatouille?
- p1 d4 j8 w" f% r  O: Y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 U3 y5 h% Q+ l1 B0 Z6 z& K! {+ sA:Zucchini, eggplant, green peppers, onions and tomatoes
( s; c5 A# C$ C, T5 v西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% ~0 A0 ]2 t3 ^' _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 w& S, x: b" a6 h$ B
A:cook food in quantities that will be used up within 20 to 30 minutes.
' ^6 s5 f1 b; O9 s3 Z( Z大批量烹煮食物要在20到30分钟内
3 P5 W* I9 c8 _/ C# M11.What person has the authority to issue a Health Permit?
, e0 |. @' w8 A  D/ P  O4 b' y谁有资格颁发健康证(卫生证)。
7 n7 g7 e4 f; J8 C9 [A:Medical Health Officer.2 A9 J2 h; O$ {1 }: B
医疗卫生官员。" t; K4 G& Q$ ?; U8 Q1 b1 _' n" M
12.For what period of time is the health permit valid?
1 D5 }' d# S  _' R9 i健康证的有效时间是多久?, l* q7 [) ^/ ?8 Y! l9 t$ z
A:12 months.12个月
, r4 i: j5 A. V* R* I% J13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 B! \; A! k6 ?7 P' Y# h, x4 U
在食物和饮料准备区,通风系统换气的标准时什么
4 B- q+ m4 S  h* [A:08 times each hour. 每小时8次/ k6 d7 T% \5 ~& ]% m
14。The minimum temperature for manual dishwashing in the wash sink is' f0 q+ c* A, W: N5 ^' Y3 a8 o
手工洗碗,洗碗池的水温最低多少度?% o- `5 E9 _; e1 b8 c) \# ?
A:110 degrees F (43 degrees C). 43度% p9 b& b* d* _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ r' b9 a4 p! a  D7 p  R2 t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: c& C( z9 d& ?9 F4 [A:180 degrees F (82 degrees C).  82度+ h5 j3 @5 p5 d4 j0 I1 I. d
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. g0 T4 {9 I$ U7 e6 }' E9 Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 q$ o& |! _8 l9 M2 m+ j+ tA:en papillote.  法语自己理解% ~2 v- [/ B+ W/ k, B& s' f0 X
17。Wing or Club is considered a4 A' e: _. D8 a3 B
翼和CLUB 被看做是一种...
4 n* j9 u( E: J0 C  u" q( b7 m/ `A:Bone- In Cut     带骨切
/ _9 W0 H7 x6 V* f18。New York is considered a   纽约牛扒被看做是一种
/ l/ p/ z; u$ R9 t) V7 lA:Boneless Cut     无骨切
: v* k9 {: H5 _19.In general, a court bouillon for freshwater fish will contain! @: ~* ^1 Q3 y$ c5 X
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
& Z' N/ `! J; G9 E) M1 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 I" W  W2 g- t% X; a* a/ }9 z  z* w
和做海水鱼同样数量的调味料和香料8 F0 H, v" D$ J4 Z1 r, _
20.Anise is very similar in flavor and appearance to
+ ^- l1 _" m8 j9 r9 n八角和下面的那种原料有相同的味道
' V) }6 |; H/ T; v" iA:fennel  茴香& ^6 c5 p" y& j; k* b! Z! m) B/ |& K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: _4 y/ u: ^8 i下面那种原料更像大葱且有平面的叶子
8 b3 c3 P) k7 O+ U1 m) F' XA LEEKS  似蒜葱 (这边人叫京葱)
/ J0 k7 T7 e  Z4 v22.Which of the following cutting shapes refers to a small dice) c" Z& S2 g) A
下面那种刀切形状指的是很小的粒(末)
. ]/ j8 N% o6 hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。- N7 b7 B$ x  X& R! b
23.Oil is added to the water for boiling pasta in order to
% a( @. y* [6 S: ?) q向煮沸的pasta (意大利空心粉 )中加油是为了4 {9 c- G4 U& ^4 c
A:prevent the pasta from sticking and to minimize foaming action.& ?. f; [1 I  n3 q; M
防止面条黏合并降低发泡。
0 X) A) g/ z7 K0 |( C6 K, O24.Which pasta dish features pine nuts and basil?) c4 M5 d/ H- |# i: r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( `& [; ^3 \( @9 c' }0 H: u
A:Pesto.一种绿色的意大利面酱
, D# G' b5 h3 S, j' x) ^http://www.tianya.cn/techforum/content/96/563836.shtml
, s6 i: J: P+ o5 o2 x0 U
8 j6 J# O; N7 Q4 b5 H- a" B25.Which of the following is a spring vegetable similar to spinach?
, s9 v: x  A$ k$ X下列哪项是一个春天的蔬菜类似于菠菜?2 z5 T6 D1 y& Q
A:Sorrel. 酢浆草。
/ e" T3 s& g4 V# n1 K/ i* y, Bhttp://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?
大型搬家
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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:
1 a/ }# m6 ~! |哪位厨师最早带来高水准浮夸的美食: O1 X$ G3 o, U  a; E$ v. M
AAntonin Carême 人名 安东尼·卡罗美% o9 g9 x& [8 U$ E

- {& F5 m1 [; N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 K7 v- O. z" ~/ W' a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) H! d0 V5 ^0 A' I) w4 G5 P
A:Cast-iron stoves         壁炉* O7 l7 H& z7 @/ ?2 A
http://www.usstove.com/products.php?id=6
* y6 j- I$ C$ w7 x/ _2 q  [  u4 l7 p: ^# [
28.The French term used to describe the roundsman, or swing cook, is:
- H7 y! s2 O9 R% S) B3 J法国术语,用来描述roundsman,或摇摆厨师是:
. L# f8 x, e% t3 h2 O/ A3 bA:Tournant   图尔南" y: Y$ Q/ G. \, k! `3 g) j
- J+ F; U3 ]& c2 V4 h+ U
29.Another term for the wine steward is:2 q. P; A2 _6 Z$ h- Q- o" m2 V
葡萄酒侍酒师的另一个术语是:
1 ^+ f, L& M: W9 \- a0 S$ p1 [A: Sommelier 侍酒师
. t" [( W# Q" M" x* ~$ y0 @* \) {# ]  q, u
30.Molds, yeasts and fungi are examples of a:, n% l+ {9 S. g0 ]
霉菌,酵母菌和真菌是一个神马例子1 \0 e, r' K" S$ k) q$ w9 g
A:Biological hazard 生物危害  }' i  J9 C: r, N0 m

& i& {0 a; ^" Y' ]# [& d9 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 K& n( q$ K& V, W4 b* }( Q6 h根据加拿大食品检验局,食品的危险温度区在多少之间:
/ k- M* m) k  E1 ^7 CA:40° and 140°F (4–60°C)     4-60度! z$ g1 _  b0 P' m

1 _1 m2 J0 m+ i4 O32.All bacteria need the following for survival:# Q! [5 G$ u$ f) P' t/ y2 h
所有细菌生存需要以下哪些内容:# e2 l( ^9 W' C9 K) ]. ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( I8 U* v: h$ b9 d* y* {& h2 }2 Q

0 b9 b2 w/ i5 o33.Which of the following correctly represent critical control points in a HACCP system?
9 z  w: B3 z) j7 ~. @& Y$ e以下哪项正确表示了HACCP体系的关键控制点?7 k1 m9 d2 S  Z4 |9 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& `& T& [5 j6 V& o( t: A, K食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 s5 {& N- T  O6 w# Y; t0 }' ?6 m- e+ b0 o* f7 r: f8 M% I/ U+ [( X
34.Which of the following is not an example of a carbohydrate?
2 O" ^$ G9 V# m1 k& A3 y下列哪一个不是碳水化合物的例子?
& a- |; T1 n/ _/ U- ?  A) ZA:Essential nutrients 必需的营养物质4 K1 R2 u! l% M1 \) p* f, M

/ h0 B( Y1 w7 ~& G; {" _35.The process by which a liquid fat is made solid is called:
$ `" a0 `: E1 ~8 a. |( N. c0 I7 g液体脂肪做成固体这个过程叫什么
3 Z7 \5 {7 d, @; _A:Hydrogenation  氢化
$ e8 T; p  y* |3 k# ^; g) e* p: y2 I
36.Which of the following is not an example of a fat substitute?7 I& C' k* Q0 i( Z/ Y1 l# m& L4 K
下列哪项不是脂肪替代品的一个例子
9 N0 U# A! D2 E8 h5 l; ]- aA:Acesulfame K  安赛蜜K表
" m! u0 f4 I# p/ J
' N2 y* w* Q! T5 O3 ~, x37.Health Canada requires that a product labelled "fat free" contain:3 }; i% f4 L8 |& \2 S8 Z6 c( @/ n
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 W6 ?- n! @2 q. M2 V- f$ C% MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 E3 X5 |% ?% P: l" A) \2 D! }* r6 U, x* V; K1 h
38.Which of the following is not a problem associated with converting recipes?, h$ X( T; R1 k: x
下列哪项是不相关联的转换配方问题?( a6 e  A8 S; P) L7 L" W. Z
A:Unit cost 单位成本4 r- J2 |3 F" I# R! P; r+ v" i% e

3 u6 z. y- E+ U) q) _, }39.The condition or cost of an item as it is purchased from the supplier is called:. D' G( W8 b+ a
从供应商采购的物品的品质或成本叫什么
, q$ w$ \# w/ H5 O4 xA:As-purchased cost 购买的费用
$ m  X- z* o- Y& N8 O0 |( K0 H+ m8 Y+ O# }: D6 Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 U( }+ }" p& v; z在新货到来之前用于日常所求的必要库存量叫什么6 m6 `$ n' c7 _; p
A:Parstock 基本日常最低库存, ?4 S; y' A- L  J, N0 Z

7 p; v4 n8 t1 l41.Which of the following abbreviations is used to describe the proper rotation of stock?
. o! r( ~1 t' M7 ?1 x' o1 e下面那个缩写是用来表明正常库存流程?
, G3 L7 F! m/ l" y# m0 oA:FIFO=FIRST IN FIRST OUT 先进先出
% }6 q+ R% J" l  Y" w( l/ M- F) q: x; A" G! a8 h
42.Which of the following knives is used to turn vegetables?; R# k" l! j- n( T; w
下面的那把刀是用来打开蔬菜吗?
! ^. P8 J. D- l) N! z+ gA:Bird's beak knife   鸟嘴刀
- ]- I: q( _% Q4 J- b# v3 M6 Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 ?! ~; C1 l( ]4 N6 o0 h4 Y
( E8 `# |$ m. e) P# i1 K+ |
43.What is an instant-read thermometer best used for?
; W# l0 g+ \) c: h! a! [即时读温度计最好用于那方面?$ m- m! w" {' ?; e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
5 A' {/ J" T* Q# V8 w$ i
! H) U$ ], z! t$ }7 n- W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 l. @( ]8 c( U% x' }9 a8 l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( V) \+ N  o/ U% ^% D& r) i% I; iA:Cast iron 铸铁
6 b# R+ B& E7 O. y% R$ j9 E
+ o/ o4 S* \9 M$ W4 T; g; T: d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# F, {1 Z1 T8 K6 @哪件装备下面有一个可移动的碗和一个S形叶片?
, s! ^/ v& h0 `! o% U% ~A:Food processor 食品加工机7 L; y, e: y6 ~" j" P8 }1 y* Q
http://www.google.com.hk/search? ... iw=1263&bih=5727 w0 ?& b4 c3 L/ y) r8 D
. ~# T: E# V; {5 S6 x- K1 J
46.Which of the following is not a rule for knife safety?2 G1 _& J7 z& {5 r
下列哪项不是用刀的安全规则?
# g  V8 q/ D# u6 v, W3 a* ]0 j# wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 R+ I& Z- R1 [' i
" Z2 m$ C+ k) s( {, F: ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 T& F; l( Z8 U8 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. }  f% U* C$ u0 W
A:RondellES
/ J5 [; p5 J- N. Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' m- ?2 e, d" }

) H" U) X) z; w9 n: c0 p/ M7 Y48.Which of the following is a diced cut used to garnish soups?
/ o$ H6 P# W5 Z- o5 Z下列哪项是切成小方块用于汤的装饰?
3 y  I. f( p8 @+ f* qA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" a5 [/ y/ p8 E4 S& \# x# s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 g" e; a# }" M5 M4 u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!!——
( x2 n' C; I$ x* [A:Gaufrette
/ b* t! A- S. ~# hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' m9 A2 `. E6 P: Z) }6 E1 ~( L! P) zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 P( g" b! G+ J1 d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 w# c; K/ f4 W: ?# |4 h

+ C* ]# W9 R: T& m; P, a* g5 x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 D7 A: V- \8 n* C2 |4 d% o  N& C3 l
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)" f1 V& b+ |7 j- W+ y" [/ d
A:Cilantro 胡荽叶 香菜. d  @9 ]. R1 m3 u" e, R! x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 X9 j6 L2 e- x2 ^: X5 r3 c1 M
  d3 c, d4 z$ Y2 V. X% k
60.Allspice is made from:
% d* Q' p8 L% W0 K 多香果,  多香果香料是什么
  k, T" u" y# g) k* ]2 C) d$ F' hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 t, |9 P) i% S/ e, o
A:A dried berry 干浆果
( H3 J* r" L* E9 c* \+ U
2 P! O" E- {/ q7 y" u61.Which of the following are used to make a sachet d'épices?
1 q$ Y+ b8 ?1 |: x下列哪些是用来做香包德épices?
: a. T9 V0 D, g5 R& R# U/ ehttp://www.sachetcatering.com/
$ |  m4 {+ \% UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# h1 _) i2 A3 P1 x4 T; @- G
  A' h: a4 x& e; T" q62.Which of the following condiments are not soy based?7 f4 ~6 Y: {( b( X- C3 M+ C4 d
下列哪项不是酱油调味品的?
. y% @' F* i) S( t8 MA:Wasabi 日本辣根% N2 k1 H  f4 b( h" @" B$ l0 {7 E

% K9 r2 X6 o: m% ]: E" W8 K7 T) v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 r8 x. z& u  K) W- v2 F0 {
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:
! i0 g" J* U* ^7 N8 CA:Pasteurization  巴氏杀菌
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" y4 i6 B0 t( J64.Which of the following steps is not the correct procedure for whipping egg whites?+ b0 t/ ^) u# G0 h# I4 r3 v7 D& t
下列哪个步骤是不是正确的蛋清搅打程序?% c4 h4 }# e3 B$ K6 }  Q0 e' ?
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ N8 |* C) h, `- y6 ^) i
A:56g and 63g 56克和63克
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# `. D0 E3 `3 e. w7 V66.Evaporated milk is a concentrated milk that is produced by removing
4 C2 v$ b- b: Z( L5 q炼乳是一种浓缩牛奶 是去除什么做的/ M( J# b5 x% R& s( \
A:60% of the water 60%的水
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: D5 p% j( Z1 C" }  o- ]67.A method of cooking that transfers heat through a liquid or gas is:
3 Q' C: e- D5 b* x8 [* N一种烹饪方法,通过转移液体或气体是:. T7 J' e6 K" a
A:Convection 对流
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/ Q0 H" W# x5 z* ]: ]) H4 E68.The cooking of starches is known as  烹调的淀粉被称为
! `" [5 D) d2 T/ z$ vA:Gelatinization 糊化
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5 r1 l* z% t+ E) \3 `5 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! _& Z. |% e% b6 p9 {  r& e' C( PA:Braising 烤9 @9 S6 D9 u& E: J3 z: A
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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:% y. C8 y6 R" L4 B0 P& L$ t! Q3 l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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, X* ^+ U) [: L0 \* V1 q. p71.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
- a7 r" Z" Y# s+ P3 G  H8 Q" MA:Fumet 原汁. K2 k0 R3 X: n. ?8 V4 k
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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
4 N+ Y, b6 R8 wA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 W, r: i; R# P" j8 Y
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73.Which of the following is a principle not used in stock making?6 D' M# n! J. l- N6 `
下列哪一项不是用于制造高汤(低汤)的原则?
$ N. p/ T& c: _A:Start the stock in hot water.开始在热水中操作+ Z8 B+ u% [& n3 e0 }
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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
, M# y) q! }! Z1 VA:Remouillage 法语熬汤
, ~* L1 e. |7 Mhttp://www.haibao.cn/blog/post/176242.htm
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