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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。
- f" z$ g- l1 _7 Q* k9 \6 k4 s& }; a" i& X  f' ?( P
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。) {  w' h" B4 _+ M9 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0 c0 M+ f2 C( y  d: ^+ B
1.Which of the following methods should be used to determine doneness in a New York steak?
# t& l3 D9 M# 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)
9 h9 K6 |- z" y( r+ pA: pressure touch. 压力触摸- L) U! O% @0 f$ C; h4 D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 R0 |* B! k& O: R/ C1 `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* r8 E8 x, x3 s
A: acid  食用酸
# f! Y+ F- C1 ]5 ~/ `0 H3.Vegetables are major sources of which of the following nutrients?$ K% n9 T5 F2 x; G1 B  c
蔬菜中包含的主要营养有哪些" v2 ~5 w0 J/ t( H
A:vitamins and minerals. 维生素和矿物质。
" o9 j* \+ Y6 e4 L9 T4 x& s! y4.Cauliflower is commonly served with0 j( ]/ B+ V" }+ T
花椰菜(菜花)最常见和那种酱汁搭配
  m8 w) Z) q* }9 d  v2 z9 @A:Mornay sauce. 奶油蛋黄沙司0 P+ t; j, D$ P$ J; n9 ]
5.Which combinations of products are found in pie dough?
" I5 @' T0 W4 V& 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??). V3 W+ Q9 P& M- `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 u5 s4 p( E: ~" h/ q
6The French term for mussels is 法国语青口(海红)叫什么. |4 Q; P6 d' ?2 k/ c& ]
A:moules.法语青口,海红/ N* a1 }! Q0 w9 g9 [; F
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ W+ s) T* `" h, P  WA:faintly fishy. 稍微有点似鱼味2 ]" f$ `; i* @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ t( I" E3 g' O  G8 i
A:2 days. 2天
, c. C7 P2 ~( _6 t9.What are the principle ingredients in ratatouille? 1 R# q2 ^& l9 S% y0 R9 l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! ]: C* j; B' k& V, A9 t% O6 V
A:Zucchini, eggplant, green peppers, onions and tomatoes
! [; k8 I2 r6 ?! D; E: M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# j( R2 s4 U8 A; J' Z1 `* Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* F2 g+ B4 R8 t) p' O
A:cook food in quantities that will be used up within 20 to 30 minutes.
% k1 L0 w& a) q& P3 A大批量烹煮食物要在20到30分钟内
5 Q* H. o& d6 O7 y+ J; x9 M11.What person has the authority to issue a Health Permit?
/ E. X- \0 [6 }+ m; U; }' l- ]( @3 k谁有资格颁发健康证(卫生证)。, J# D* ?# }1 B/ v# U  D5 [' x
A:Medical Health Officer.
4 u5 A# S2 {0 l$ b医疗卫生官员。
& H* L+ K3 j; E# O9 |12.For what period of time is the health permit valid?* w8 m% j1 P/ K1 n
健康证的有效时间是多久?
! d3 h- C5 Q9 L) u+ b0 LA:12 months.12个月0 X2 i$ G7 M  M' _8 g0 a/ ]
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) T+ y% @' K/ w- L5 ^, a在食物和饮料准备区,通风系统换气的标准时什么
, n1 T7 I: a- R; N  M% TA:08 times each hour. 每小时8次- O* X8 B; T; C* T2 q
14。The minimum temperature for manual dishwashing in the wash sink is
& ]1 s% Q1 R! O6 R7 e2 |5 H& F3 y手工洗碗,洗碗池的水温最低多少度?
1 z" M0 l! q6 S  o/ kA:110 degrees F (43 degrees C). 43度
6 O/ ], ?' f- w8 D/ }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 Z& l, K$ k6 f$ V; f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% L/ r/ }, h8 o1 y  v0 k& @A:180 degrees F (82 degrees C).  82度
* l, ^9 \. }( ~9 e# k, G: R) ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 u: c3 z4 B8 }$ Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); \* u& B; I# k  z' `
A:en papillote.  法语自己理解( h4 }/ }* D7 r1 n
17。Wing or Club is considered a
2 [, L; r) @" _- o6 ~翼和CLUB 被看做是一种...
0 d& r  W) z+ }A:Bone- In Cut     带骨切: W- m. ?: C8 Z  X$ F  |( {# Q3 t
18。New York is considered a   纽约牛扒被看做是一种
8 m, ^9 k# ?* [% o" ~. n3 W8 [, V5 FA:Boneless Cut     无骨切
# y; g) d9 G  E, p% E: z8 `/ B19.In general, a court bouillon for freshwater fish will contain, [. \3 W0 C/ {  ]" @- Z2 B
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  k. q3 |; B9 [7 e0 c4 {) ~
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# ^& ~! C- F$ w3 x
和做海水鱼同样数量的调味料和香料
$ k) S( y& U1 Y/ k# Q% R& M! G20.Anise is very similar in flavor and appearance to/ e) ?" D# L/ }3 T5 N& Z( a
八角和下面的那种原料有相同的味道
) H* t: b# ?3 ~0 T0 b4 a. m5 \& |5 ?A:fennel  茴香% S; R' I% O1 j& G1 R. ]. I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( w4 f  @5 P" E4 `  z
下面那种原料更像大葱且有平面的叶子
6 U# |6 G2 G" ^A LEEKS  似蒜葱 (这边人叫京葱)
; s) V2 y( O6 u* d22.Which of the following cutting shapes refers to a small dice
5 `; }3 Y; i. o5 c. k! Z下面那种刀切形状指的是很小的粒(末)* D9 p1 j" N8 S2 L1 M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! }! }/ r1 }$ X% J0 h0 u23.Oil is added to the water for boiling pasta in order to& y2 ?# Z* N" a! x! ?
向煮沸的pasta (意大利空心粉 )中加油是为了1 }6 w( w+ q& h* s+ h7 t
A:prevent the pasta from sticking and to minimize foaming action.
) y+ q% [5 T0 G# n8 k防止面条黏合并降低发泡。
: ~2 d# P( y$ Z! G24.Which pasta dish features pine nuts and basil?
0 y- A# i1 u# x( ?. [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. y; L7 t' `, O) Z/ G. N6 L0 ]8 _A:Pesto.一种绿色的意大利面酱
. P3 r6 F2 d+ Khttp://www.tianya.cn/techforum/content/96/563836.shtml) o1 I  y6 U! H

- k3 Z- V% ]/ p: |8 n  ^9 i25.Which of the following is a spring vegetable similar to spinach?
6 Z( V2 d2 s$ |7 x# U/ {8 j下列哪项是一个春天的蔬菜类似于菠菜?
, S8 w4 o$ y3 dA:Sorrel. 酢浆草。+ G1 R) w: F7 s0 C
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?
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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:2 H- h& V( h/ [
哪位厨师最早带来高水准浮夸的美食2 E7 i6 c9 _; W8 y
AAntonin Carême 人名 安东尼·卡罗美' n6 }" A8 s+ U' Q2 \

0 u6 d7 }9 T0 K  x1 k7 Q4 L# g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 U0 [9 b% {# ]3 |* u& @4 r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  S+ U  ?, `4 a: A  eA:Cast-iron stoves         壁炉$ ?2 R5 t0 m6 ~4 M$ n3 T& F
http://www.usstove.com/products.php?id=6
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3 R5 z! G6 f1 V% k) c' g! j5 k28.The French term used to describe the roundsman, or swing cook, is:
# s) a1 \  v; ~- c' F& A3 K4 `法国术语,用来描述roundsman,或摇摆厨师是:
* P8 P' o) n& S' Q2 q, G& {4 `A:Tournant   图尔南
( z8 J: q5 Q0 L- L( ^% R& g( r) }! N5 g  J6 v( q" k4 l8 C4 L
29.Another term for the wine steward is:$ Q. R4 ?3 \9 f3 g" q6 T1 W* c
葡萄酒侍酒师的另一个术语是:5 @4 V0 E6 [- X. h+ Z
A: Sommelier 侍酒师' R& }' Y' ]: x: k0 {
+ c! s5 E( J0 n+ j8 a6 W
30.Molds, yeasts and fungi are examples of a:
" Z' d# H6 m' j. ~: w霉菌,酵母菌和真菌是一个神马例子
+ H& @  X+ `+ AA:Biological hazard 生物危害8 d/ n7 L8 H2 B1 ?7 @
2 B5 A; h( d, }5 R( I2 J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" I: ^( O/ p8 n3 z
根据加拿大食品检验局,食品的危险温度区在多少之间:2 A# B$ @  r# H
A:40° and 140°F (4–60°C)     4-60度& ?" P/ ^+ x8 ]8 M3 M& W

8 y) `$ ?* w' ?( |8 {) H32.All bacteria need the following for survival:
) @- u; f+ P6 x所有细菌生存需要以下哪些内容:0 w& t5 m  F( B" w/ f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ E( x1 t7 x1 Z6 Y- P  |1 h- r/ W( e5 U
% m( q, a: Z6 e2 _
33.Which of the following correctly represent critical control points in a HACCP system?( P, U$ A, s% r* {0 e
以下哪项正确表示了HACCP体系的关键控制点?$ f9 C. P% b5 W7 W+ C* n' f- a& @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 l% ^( j- q) G0 I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) H! L1 t7 D4 e6 @+ l

8 S4 P5 C4 M7 t+ c2 S  p7 I: w34.Which of the following is not an example of a carbohydrate?7 i# j1 [  U+ T  A. T# e
下列哪一个不是碳水化合物的例子?2 L3 ^6 R6 _3 q8 i
A:Essential nutrients 必需的营养物质+ b3 {; x7 W+ V) B1 `# u

3 Y( k0 \4 _) U& \5 r3 Q35.The process by which a liquid fat is made solid is called:* x1 u# J2 [+ q' G- ?* c
液体脂肪做成固体这个过程叫什么, ?4 s. t' h  m9 E' ?* {
A:Hydrogenation  氢化0 q9 @! @" i$ M8 j# f

% q# ]1 N! E1 y& y* E36.Which of the following is not an example of a fat substitute?% z; g" s) N# {6 I# E2 I' w
下列哪项不是脂肪替代品的一个例子  B! H) I; n6 L% A3 C9 d2 p: h* E, J
A:Acesulfame K  安赛蜜K表2 z: I9 L1 V9 ~' e4 B3 k# D
1 Y  O) h$ G; R) Y" U/ U
37.Health Canada requires that a product labelled "fat free" contain:
. q0 {% [0 u$ [# k加拿大卫生部要求的产品标有“不含脂肪“包括:
+ H# ~3 F6 ]& r7 ^, K; `) q2 s( p' mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 t; c  ~" l) L+ d( Z0 Q; D( `) O9 n- _- X% I
38.Which of the following is not a problem associated with converting recipes?
2 F2 [! j( I# M, [8 X( t& @; A下列哪项是不相关联的转换配方问题?* h5 ^' `+ `/ D/ ~
A:Unit cost 单位成本; u9 \0 G; x$ E0 s8 a7 O1 r* J
5 U* @' M4 Y, m6 B2 z9 N/ g
39.The condition or cost of an item as it is purchased from the supplier is called:
# e( u& r) Y0 ~" N- Y% ^从供应商采购的物品的品质或成本叫什么8 O' z* J* h& O+ `0 O$ n7 A
A:As-purchased cost 购买的费用3 d' F8 W' [6 h5 d5 j' X) N
& a5 T- z1 s  ?) s: k
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 M  ^5 _! k6 w5 a+ m! W+ O. \在新货到来之前用于日常所求的必要库存量叫什么1 L$ j6 i9 J& R! q! a- s
A:Parstock 基本日常最低库存
1 H2 j  M5 w0 g" U/ }. Y. f
# F3 Q+ r: D, ~& ~1 m41.Which of the following abbreviations is used to describe the proper rotation of stock?' ?" G, B1 `+ e7 j) A
下面那个缩写是用来表明正常库存流程?
. f6 p$ v: L" q2 r7 e+ k8 h- Q( {A:FIFO=FIRST IN FIRST OUT 先进先出9 q5 ^9 _: {/ P" Q; S

0 Y8 m7 _6 b" V" j42.Which of the following knives is used to turn vegetables?, p9 h  i9 i4 J) X, G, C1 v8 @
下面的那把刀是用来打开蔬菜吗?$ }6 s" z$ t3 w8 r8 s
A:Bird's beak knife   鸟嘴刀
, \; a- d7 W' b1 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 W3 H/ b, E) @3 d) j9 f0 M' K7 z) C9 u" O: }) b4 z  |  o
43.What is an instant-read thermometer best used for?
1 H+ x. N- ^1 a2 L5 @: `# t9 k即时读温度计最好用于那方面?
9 p" I' o3 C9 h3 ~! O" u5 NA:Checking the internal temperature of a roast 检查被考物品的内部温度
  k% a% {6 S; V' S' X6 {
: s' \) m) e3 J: {6 d1 Z5 a6 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 A3 K# R' L6 c# G) [& `3 q4 X下列哪些金属材料受热均匀,通常用在铁板而且非常重$ E, S6 r3 H9 S! o/ o5 x& h
A:Cast iron 铸铁
3 R5 ^9 S% i1 b' a/ l
% M7 U1 B# o9 S6 V8 R0 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, g3 C, d" J3 m: x% l% j  q
哪件装备下面有一个可移动的碗和一个S形叶片?
. b* x6 ]" W0 R7 o' FA:Food processor 食品加工机/ f! e8 I- N$ ?  K$ H6 c: V
http://www.google.com.hk/search? ... iw=1263&bih=572
# W# X- r" R4 n  T, x8 ^. r; I" R1 F9 q1 {1 l
46.Which of the following is not a rule for knife safety?. O$ u7 G% e- D! x. s) j( _, x: z
下列哪项不是用刀的安全规则?
$ l  k  `# M% IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) M$ K5 b2 |" [6 A; o

# ^5 S. C3 J+ D6 o, H( B1 ?  r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" U1 a5 j5 K2 ?9 g% Q; L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* c# [5 h3 F# P: e1 b! KA:RondellES
9 q, m, c# I. p2 T: a. Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; L, ^8 h5 J: n' Q- r
: G& G$ l9 _  ^6 U5 x& T8 [
48.Which of the following is a diced cut used to garnish soups?: X( e* e2 ]2 `% b
下列哪项是切成小方块用于汤的装饰?1 p9 I( y3 T, `) j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 P% y- V1 ^- T% T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" M1 G! M9 q, o& L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!!——
! d# b& i( H7 jA:Gaufrette
2 S6 O) c! Y) ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  Y  P# |- a4 v9 _: F4 r0 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* g* R$ A5 M8 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  k+ b: j& w; w% x# @; T8 w% E3 b; Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* c6 I$ `5 p; G6 n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)2 B( s* U3 }: w* Z& K- o6 ^
A:Cilantro 胡荽叶 香菜9 M+ c( m; v1 ]9 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 o7 J0 F' u# K& T; s1 [; T5 @; n
7 z5 W! X7 w* z
60.Allspice is made from:
& W" L1 G, D& Y1 X! j6 t' z/ Z 多香果,  多香果香料是什么
7 V) {* N) n7 V4 }0 uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 d& _8 b5 G4 o; g) K* f) Z7 bA:A dried berry 干浆果
( B3 U% ^" i0 O0 ~! K" J/ l5 X$ Q8 C$ ^7 S6 M7 Q) I
61.Which of the following are used to make a sachet d'épices?
& R8 D2 r4 N8 @/ n8 ^下列哪些是用来做香包德épices?* y7 @1 T# @  L6 B/ q+ G) F2 u
http://www.sachetcatering.com/
7 o' Z6 V1 H9 S) n' f# gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- ^& H* b" z/ ]. N6 U& r6 A4 ~, S  C
62.Which of the following condiments are not soy based?+ h0 @( [; G4 }* C" Z5 X, [* Z
下列哪项不是酱油调味品的?5 @0 q5 j+ z+ h: [/ D5 u1 H
A:Wasabi 日本辣根8 t8 e1 i& D% q  r+ s* L3 @
" {3 L$ [3 l9 a& X; _; t  X7 W  Z* }
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! T; s# v. m( V9 Y& O* u5 g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:/ H0 T) Q# |4 J9 E
A:Pasteurization  巴氏杀菌% }2 Y% a3 c* J" }- W4 P  m

& _) m% P! R8 x& e, B* }. {64.Which of the following steps is not the correct procedure for whipping egg whites?
' q0 p  ^) x. U  A0 _+ V1 }( v下列哪个步骤是不是正确的蛋清搅打程序?0 Q/ e4 w- y. U
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:
! \2 ^" |  R) F3 L4 `0 IA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ T: `- e( E6 _# A! M( x  P3 X
炼乳是一种浓缩牛奶 是去除什么做的
0 a5 n- n! e( _* p- M0 wA:60% of the water 60%的水$ s# D1 I' s2 ]8 n1 `
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67.A method of cooking that transfers heat through a liquid or gas is:
7 `/ q5 S5 U( S* W一种烹饪方法,通过转移液体或气体是:  e0 c; k6 D/ C. j$ d
A:Convection 对流6 g. d8 }( D  B2 w6 M
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68.The cooking of starches is known as  烹调的淀粉被称为
( K! t( P# K6 sA:Gelatinization 糊化7 ?- {1 w7 Q7 e; k6 W
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ ]( s: F6 }# a* l2 GA:Braising 烤
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% k& B' _. U0 x/ W70.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:( {% r4 d9 s9 m) o* y1 W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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: n6 Y$ W; {% ?  s) ]5 k71.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
* j; x* a% @/ E3 G  b0 mA:Fumet 原汁1 b( _  M% N3 @  h% Z* b& ^8 {! j
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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3 b0 E# }) A6 C' a0 l8 S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
! p9 z4 Q5 a: m2 z下列哪一项不是用于制造高汤(低汤)的原则?9 H! J& X% l' R' w  C; A% P" u
A:Start the stock in hot water.开始在热水中操作
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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" ^* U. U3 k7 p3 a' j
A:Remouillage 法语熬汤3 `8 n2 p- f" y# F& Q
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