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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 S- ?6 m' X5 H& }  L& i0 W* M. L) S9 @0 \( X9 w3 J
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。
0 z4 m' Y$ N& e" S4 m. A8 ?6 t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4 o* S9 |2 M, x, {! B6 Q4 o
1.Which of the following methods should be used to determine doneness in a New York steak?4 i4 _9 Y% E7 n' ^  j7 l& h8 B4 s
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)
* V- E/ ?  [7 M6 A; k3 T3 t1 kA: pressure touch. 压力触摸
" y+ p3 y+ S6 m& @2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) q3 w! {1 `; B
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0 C  q& w  x/ H6 s# X- {
A: acid  食用酸
8 B/ E! O2 v3 n$ x4 t2 H: C) m3.Vegetables are major sources of which of the following nutrients?3 M: p2 Y4 t1 X/ V+ x3 Z+ @
蔬菜中包含的主要营养有哪些4 K, k) P* P& ^8 W
A:vitamins and minerals. 维生素和矿物质。( n$ |' O$ D: ^: t# g
4.Cauliflower is commonly served with
! ^  }" n# l: L  q/ W, {花椰菜(菜花)最常见和那种酱汁搭配. n9 G9 y) p# ]( {8 \% e' ^
A:Mornay sauce. 奶油蛋黄沙司8 Q6 n7 o) Z( y
5.Which combinations of products are found in pie dough?
. w" m: C( C/ H' a7 ]3 F2 A* K8 F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 {( m$ b. S$ C7 m* S( p6 DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 n; c* n2 }7 ~: M7 ?1 C
6The French term for mussels is 法国语青口(海红)叫什么
8 Z" z% T) n6 o) C2 C; j8 L& v. lA:moules.法语青口,海红! m# y0 X# x7 Y( n3 [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 f2 {9 b3 ~$ g+ EA:faintly fishy. 稍微有点似鱼味
7 F' I6 n$ I. X$ |+ @) t7 |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" n+ h, E. ^. q
A:2 days. 2天
3 _6 I' n% H8 @6 r6 S3 k2 @8 ^9.What are the principle ingredients in ratatouille? 2 s9 R& C9 g( x: w. x2 `* i. t0 P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ L9 {& x2 {9 ?* t6 w# |, wA:Zucchini, eggplant, green peppers, onions and tomatoes. h% {5 A- d2 L. m) v8 N( i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 o' p2 V; e! q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 s  U2 r, ^) D& O8 k. w) yA:cook food in quantities that will be used up within 20 to 30 minutes.% \( c% U3 @) V3 ]8 B4 Q. P5 _
大批量烹煮食物要在20到30分钟内  S) u$ K& e4 ?( c2 \# d7 a2 t  s! q
11.What person has the authority to issue a Health Permit?6 t6 W+ Y2 e' D- k# \1 F
谁有资格颁发健康证(卫生证)。1 a- k3 s3 Q+ L2 l5 b; T- t, _
A:Medical Health Officer.
# ~( |9 H  o% D6 I8 ]9 L+ J+ j: t$ R医疗卫生官员。; E% I6 \0 |7 j, `+ J. L
12.For what period of time is the health permit valid?/ d: }" {: V1 h" Z; a
健康证的有效时间是多久?
. ~1 a: Q4 R* aA:12 months.12个月3 e4 I: p2 ~. n' ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( x- u( d& b' Y4 a9 |5 i
在食物和饮料准备区,通风系统换气的标准时什么+ M- @. u4 n& r6 G7 F1 h7 V- R7 |' U
A:08 times each hour. 每小时8次9 O8 z% L! `7 d2 P/ u; w
14。The minimum temperature for manual dishwashing in the wash sink is
% Q. \% @- c$ {# J; q" B手工洗碗,洗碗池的水温最低多少度?' z9 X3 Z" g8 o
A:110 degrees F (43 degrees C). 43度0 g% E0 T7 I- b
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; p$ f0 p7 j! R# I. l1 R( j2 G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) {0 a* T) Q0 v0 J3 A/ F4 _
A:180 degrees F (82 degrees C).  82度
6 z! w, t8 }% [+ |5 x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* a" L6 P$ f; W' O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) C% j" i; b! y5 bA:en papillote.  法语自己理解+ u) w' x  J4 b: p' w+ y+ r
17。Wing or Club is considered a( F: q$ y) e' i( E- L1 q
翼和CLUB 被看做是一种...* z/ l- w; e& R" z* x5 X0 A  X, {
A:Bone- In Cut     带骨切
: M  C$ s* a" e; m. B% }; A18。New York is considered a   纽约牛扒被看做是一种, K$ l) L# d$ D
A:Boneless Cut     无骨切
" ]$ L2 \3 C2 Y; j* C19.In general, a court bouillon for freshwater fish will contain7 ], v8 m+ r6 }/ ]% m6 i
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
' W2 a' |: b# BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, R6 C& y) b9 P* p6 y. T4 ~5 p和做海水鱼同样数量的调味料和香料) U0 P) |% k. b+ y" `' c
20.Anise is very similar in flavor and appearance to$ }- z! p: d& b- h
八角和下面的那种原料有相同的味道5 t% K; g; k3 x  ?# s5 D
A:fennel  茴香
5 L& {+ R+ X$ G* l- i8 e: r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! Z3 o. ?$ ?# s
下面那种原料更像大葱且有平面的叶子
, R: z$ Y2 Q( n7 h7 u7 r- w: b& hA LEEKS  似蒜葱 (这边人叫京葱)
$ X, `5 b1 y. l+ ~% ^( {/ R/ _22.Which of the following cutting shapes refers to a small dice
. p, U5 R- _0 ~/ O; h5 \4 e0 ^下面那种刀切形状指的是很小的粒(末)
' v; u8 I  [( p1 Z% u. P2 s% ?* HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# k; C7 Y* G  X/ [( K* B
23.Oil is added to the water for boiling pasta in order to
- B) @8 f' ], t6 o向煮沸的pasta (意大利空心粉 )中加油是为了
9 x# H! @" r* y, G5 B8 ]2 g4 yA:prevent the pasta from sticking and to minimize foaming action.
; [% A, p4 w4 t- D' E防止面条黏合并降低发泡。& T! K. G# u/ z2 o, T
24.Which pasta dish features pine nuts and basil?0 m  h0 O6 y7 R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 z7 ~# I: @! F1 r: V& ]1 w
A:Pesto.一种绿色的意大利面酱   G! H: H- r8 i/ }( y( p/ A+ n- w
http://www.tianya.cn/techforum/content/96/563836.shtml4 S! W. }& ~: J4 j: O8 A  {5 t# @# N

$ \% O6 D& W+ E25.Which of the following is a spring vegetable similar to spinach?' X/ E6 R0 u+ G1 R
下列哪项是一个春天的蔬菜类似于菠菜?
7 n+ [1 G! ~+ [# p% wA:Sorrel. 酢浆草。
4 i( R7 p/ R2 x9 Y( A5 Yhttp://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
大型搬家
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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:8 }# _! E) D. P# n# |
哪位厨师最早带来高水准浮夸的美食
# N* L2 Z: D* i6 nAAntonin Carême 人名 安东尼·卡罗美3 r1 M& A1 a3 n  N3 ~# o& r
1 X' Z( ?' I2 O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. a+ w# Z$ a% ^8 ]) m9 t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ I4 }8 W/ {6 d% p! t. zA:Cast-iron stoves         壁炉& R' h  ]+ K* f3 g' l
http://www.usstove.com/products.php?id=6
! _0 m# `# V/ N
5 {% G$ s, I5 b# F1 j( ]. o4 d28.The French term used to describe the roundsman, or swing cook, is:
! p) g6 C. ?7 F% p+ d' ^7 H( K法国术语,用来描述roundsman,或摇摆厨师是:
, U3 ~8 V& N  _" y, IA:Tournant   图尔南: M; p1 p. v" q! i
( w- q2 n" g! r7 P* J8 @- l2 Y
29.Another term for the wine steward is:3 S' N8 w  l1 o5 _5 C
葡萄酒侍酒师的另一个术语是:9 ?# G1 c, S3 ^& s& @# @" `7 l+ N
A: Sommelier 侍酒师0 _" Q  F/ G; ?: G& |0 P
$ w9 S) Y2 g) p$ k8 o, ?' n. N
30.Molds, yeasts and fungi are examples of a:
$ }/ c9 e  L! C  q2 o霉菌,酵母菌和真菌是一个神马例子* b* e1 U6 N# \$ Y5 s0 a
A:Biological hazard 生物危害
, n' q8 h% G. ~6 _3 @
. p% M$ T8 ^1 c+ {5 U# E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" R5 x! l) M% J) n- N; A( c根据加拿大食品检验局,食品的危险温度区在多少之间:
/ m& J; E% a' gA:40° and 140°F (4–60°C)     4-60度  [# `2 a4 t$ |7 G/ z5 u- O5 ]
4 T1 r) p' w7 R7 ?  |1 M
32.All bacteria need the following for survival:
3 b5 a/ u/ A8 L2 ?$ m/ ~" ?" u所有细菌生存需要以下哪些内容:
! L9 o! g2 e6 q' DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- B3 b/ V1 Q( o" h+ L3 r7 m: }( K# P1 K3 T7 w
33.Which of the following correctly represent critical control points in a HACCP system?
9 `) K4 e" W" q以下哪项正确表示了HACCP体系的关键控制点?
5 [7 B' c+ ?( ^' F. c. [: A. BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * ^+ j$ Q4 H. |& R1 u; u0 ^1 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( h' f; U5 l! _7 h# @/ B1 }
1 U+ ^% J, S/ c. t* ^& z" h34.Which of the following is not an example of a carbohydrate?
% a7 Z3 L$ G. K3 z% ?下列哪一个不是碳水化合物的例子?! Z5 b7 x5 M# `4 b8 r- {- @
A:Essential nutrients 必需的营养物质, a$ |' m2 C# w( {9 Z/ r; E
, P% A' H( o; i  P* W
35.The process by which a liquid fat is made solid is called:
! I0 H3 [8 i+ b液体脂肪做成固体这个过程叫什么2 H) O" b1 n. j0 [9 s* C
A:Hydrogenation  氢化
; @5 ~; v- u& d5 [
, c( c; _' B: t7 M& J36.Which of the following is not an example of a fat substitute?- k/ Z: [, A5 }: w
下列哪项不是脂肪替代品的一个例子4 ?% N, {, ]. s
A:Acesulfame K  安赛蜜K表* L; r$ b9 t) A9 u3 N5 k

0 f7 Z/ \# i6 @& W37.Health Canada requires that a product labelled "fat free" contain:/ V/ c& H8 m, ~' f
加拿大卫生部要求的产品标有“不含脂肪“包括:  G$ B! I* S# |6 l  q7 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# z1 J. ~. Y3 N# K/ C& K
( b$ g; O. S% N) H% w4 ]
38.Which of the following is not a problem associated with converting recipes?
) n# E4 D! l. ~- G" h/ r" K下列哪项是不相关联的转换配方问题?
# ]( K2 s; G+ l: ^: G5 B& U# R0 e3 kA:Unit cost 单位成本6 f6 W* T5 A* ?7 R

: X; b5 `. n2 n39.The condition or cost of an item as it is purchased from the supplier is called:
  ~3 M1 A/ x8 W/ J2 y1 D/ Y从供应商采购的物品的品质或成本叫什么
* A# z% ?8 T3 }* L3 \) zA:As-purchased cost 购买的费用9 p& {; U% i/ H5 ^# {
0 {' w6 l- v; u5 _2 ^" q+ B
40.The amount of stock necessary to cover operating needs between deliveries is known as:* p, C$ j2 o: a
在新货到来之前用于日常所求的必要库存量叫什么
) B" G4 C  Q% {# }) P# ^4 ~- bA:Parstock 基本日常最低库存3 z5 d" K' ?9 t1 p) m; C7 A# B# e, f
3 z6 L& Z" J' }3 f- g3 E( F
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ X1 d8 {& [0 N* h. D% x4 ^
下面那个缩写是用来表明正常库存流程?
7 @) @; Z; H4 e/ c" r) a- BA:FIFO=FIRST IN FIRST OUT 先进先出
0 T+ [( g* I# c9 n; r6 N! \3 e, f2 O! Q# d8 p
42.Which of the following knives is used to turn vegetables?3 u6 d$ c( ]' r: r- c
下面的那把刀是用来打开蔬菜吗?) G7 W  A1 i( w" W( @) ^8 \7 `
A:Bird's beak knife   鸟嘴刀+ p+ N1 W) c2 ]. q" A. X! A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, X2 G2 o: g8 Z
! {2 B( x, C4 [, R  @0 f) t' i7 t
43.What is an instant-read thermometer best used for?% K1 M1 y! _* k
即时读温度计最好用于那方面?3 A& Q' u  J9 n: k& I+ T9 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度5 g" o9 W0 H& ~, I

2 M# L" @$ H. \! Z. f( }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; V% w! j% R; r; ]- R
下列哪些金属材料受热均匀,通常用在铁板而且非常重% x8 ?, S- m( W) ?) @
A:Cast iron 铸铁
8 B: }! w( K) U( g0 o7 U1 Q& [- O( V; g" S2 o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% u9 Z+ U( I% {# A' a哪件装备下面有一个可移动的碗和一个S形叶片?1 }3 n; x; \( V
A:Food processor 食品加工机% G; c, `) X* m
http://www.google.com.hk/search? ... iw=1263&bih=572
4 @: p' I5 [+ ?" G4 d0 ~# N( Z2 k2 w
# \" F' K: m" P9 R: o8 g46.Which of the following is not a rule for knife safety?
3 Q4 |4 [2 q) Q$ G下列哪项不是用刀的安全规则?8 V0 e5 M# |$ H9 y. b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 B( V' ~8 s0 n7 l1 G9 R" N. S) y5 @( f7 E* s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ G$ I. Z" P3 _- m/ G: M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# e; B5 r% b1 m* w" y+ ]
A:RondellES 0 A3 G1 b3 j7 d6 n& I7 T$ t( M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 Z, Q. _9 b2 _7 ~
" d3 x9 x# V: x/ M( n( h" E48.Which of the following is a diced cut used to garnish soups?1 n' P1 A- v) X0 }7 q3 _6 g( x
下列哪项是切成小方块用于汤的装饰?
8 b; W6 j4 ~% T) H) _- k$ BA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 x" r- L& U0 [  l# t; ?7 w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 G" @2 T8 d0 L8 }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!!——- y) U' g0 r, d) h, M# l
A:Gaufrette
" I' {3 Q: V: V( t9 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 p8 T% @2 R& O" {, a4 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 K8 G( O9 w* @0 T
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: T9 v; x' Z) o8 ~0 f
: [' x: q: W" v- G9 d9 Y: c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 E! {2 ~5 L2 N# r- W- z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)3 h: {5 D8 V/ c8 `, I* E
A:Cilantro 胡荽叶 香菜% g/ F. i' T5 w' _" {! Y- d; I# I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 l0 L2 C% e% ~/ }: u# i2 l; S/ R- {; ~$ O

8 _. y4 y& g( t4 _  e+ F60.Allspice is made from:" q2 w! M/ M' g" h2 x, D
多香果,  多香果香料是什么6 b! Z4 L$ o! @: K+ m& [$ t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) \2 y2 o* }; ^" X* d& p. r, e  B9 J
A:A dried berry 干浆果7 E# H+ ^, g& K6 s5 e! D& P6 g
' Q* Y2 b; `. n1 u) h) W3 g
61.Which of the following are used to make a sachet d'épices?% M+ l4 ]$ I7 V9 K: a
下列哪些是用来做香包德épices?
! ~2 D, j9 o) U8 Ghttp://www.sachetcatering.com/8 U# k& J. q: ~" E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! V2 u3 h2 \5 D" S4 X+ ^! A1 G62.Which of the following condiments are not soy based?5 G1 V+ Y& J' U% V" M9 `) P
下列哪项不是酱油调味品的?
+ H% I( o* q6 e9 H8 ?$ ~. Q# PA:Wasabi 日本辣根  W0 w  t3 l! L8 Q! o- O# r, {; j. U2 _

) j+ `  T; Y0 e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ e% @5 b/ i" s( 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:
1 P% v7 c: R) g3 W4 BA:Pasteurization  巴氏杀菌9 L: r" G# |9 i4 a5 Q* `; {

: P) ?6 i% r9 p( q1 ^6 [8 N64.Which of the following steps is not the correct procedure for whipping egg whites?
3 c7 d' W* ?: D6 D1 y下列哪个步骤是不是正确的蛋清搅打程序?) Z5 i2 M( b# ?, b
A:Allow to rest before use. 允许休息后方可使用。
' a$ o. d0 k; X* Y, ?9 n2 `4 w2 ]$ p: T! {+ l+ \: H
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* M: c; T/ q' j0 m6 x- }* o$ \- SA:56g and 63g 56克和63克  @0 G: i. v: C; \8 F+ T

7 c, Y* A8 Q' ?) M& ]66.Evaporated milk is a concentrated milk that is produced by removing
% {& x3 m9 O) W! Z8 F炼乳是一种浓缩牛奶 是去除什么做的- t! G2 Q& p3 C" E8 ]' X
A:60% of the water 60%的水: A8 @: h0 `& k9 c2 D$ Z& \8 k! W: a
3 _9 o! E/ l5 A8 [
67.A method of cooking that transfers heat through a liquid or gas is:' l: x3 x% e( s* d; y; j
一种烹饪方法,通过转移液体或气体是:
& e( b" H" b+ i( W$ vA:Convection 对流
0 z5 R) d' S* @. y4 s# ?5 T
* L5 N& ]" E, _+ j68.The cooking of starches is known as  烹调的淀粉被称为5 V  C: w2 P. F8 u; s
A:Gelatinization 糊化3 |) {: R+ P* D6 B
. M, b/ {- A6 |3 l( w
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 q1 W9 Z' P: f9 ^, W+ g
A:Braising 烤2 K" r2 r! \3 F2 Q; U
+ N$ M' V8 Z2 U' R% t4 S/ \
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:, h& O6 Y2 {1 q* t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! t2 `  i8 n- X$ ?( z
* ~0 X. G% [+ {. v2 u
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& o' u6 N% U% w
A:Fumet 原汁3 _, C6 R  r9 L4 C+ C( b
5 z. _6 T. M( O
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
3 c( q' \5 {' p& t+ UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 J* k4 d/ f1 S9 m  j& z. [# ?3 W
3 g9 D& N5 B; G& O2 f. }73.Which of the following is a principle not used in stock making?
( Y0 x' ~# b- B; q. M8 G+ Q下列哪一项不是用于制造高汤(低汤)的原则?
5 C- L- R8 [: p# `: f7 ]A:Start the stock in hot water.开始在热水中操作4 R  @1 A; r0 b. {. b
2 u# [( O8 X- h6 x! l
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
! D3 P3 n8 l( b+ i1 CA:Remouillage 法语熬汤
* L9 H  M3 y, y; I/ y3 `1 O! C: }http://www.haibao.cn/blog/post/176242.htm
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