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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 L) P& ^2 S! j+ F- f
3 v4 W# I! z, Q5 L7 f# q" m; K
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。
: b. Q7 L4 C0 X# i2 [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- E( @6 u0 i8 _. A8 R
1.Which of the following methods should be used to determine doneness in a New York steak?
- |: E0 \2 X/ J$ U1 t1 M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)
+ p/ c( l1 m$ V( j- IA: pressure touch. 压力触摸" {5 P( Q# u3 x% e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 t8 |  N6 Q! z1 p: l
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' j' L9 [& D# z$ X3 Y, x& P
A: acid  食用酸
# G% n' s8 _0 K3.Vegetables are major sources of which of the following nutrients?1 f: \% N3 W: J" x0 J0 l
蔬菜中包含的主要营养有哪些+ c) l3 W+ w# A1 O5 K. r7 b8 I
A:vitamins and minerals. 维生素和矿物质。7 x9 p. w8 R% o9 u9 E
4.Cauliflower is commonly served with
4 E* F( Y. l0 u0 ?; [+ B8 e8 A花椰菜(菜花)最常见和那种酱汁搭配
4 z( ]# t/ U5 yA:Mornay sauce. 奶油蛋黄沙司7 C+ }# ]5 a5 T4 H# M
5.Which combinations of products are found in pie dough?' y+ B+ i- k+ ?& d  d
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, n( @7 z% t9 i" ]2 X2 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% s: Z) O$ U+ V' V6The French term for mussels is 法国语青口(海红)叫什么
. @# D8 v0 C8 O& i* UA:moules.法语青口,海红8 @9 Z1 O' U' {! J( @: R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 s" r3 u# s) p" U, t! qA:faintly fishy. 稍微有点似鱼味
) K% r3 J7 T# g' @' a) D! k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 U* U' V0 n7 D, ]" j( `( V
A:2 days. 2天
* T$ x! i* G. R8 V2 X; A% m9.What are the principle ingredients in ratatouille? 9 p7 N" U9 D$ k' {* D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. v$ K/ |9 [/ v( ~( zA:Zucchini, eggplant, green peppers, onions and tomatoes. Q( e1 t1 |8 }' U! z( ]. A& P; G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) K) s" P9 ?1 F5 c# Z8 z& n! Y4 z7 @10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 I7 C1 L# V; W
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ b5 u! `, {# }0 y2 T: e! p大批量烹煮食物要在20到30分钟内- X" u; D: i. z4 `/ F* ]4 u9 C
11.What person has the authority to issue a Health Permit?
2 A/ X9 J: _1 @6 f: T- D谁有资格颁发健康证(卫生证)。+ B; c, f. a+ X; B$ H' |
A:Medical Health Officer.* F; X1 q/ p8 K; \, i" ]
医疗卫生官员。$ A/ X9 ~5 t7 K4 u' @6 f+ E
12.For what period of time is the health permit valid?
2 o9 `* ^: I  n. j$ I# i, [健康证的有效时间是多久?0 N2 p9 i; ]' Z5 p* }3 Y/ a
A:12 months.12个月
* I, Z& H3 `  Z) b13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 Q; w* P: A. {9 O
在食物和饮料准备区,通风系统换气的标准时什么& f" t6 Z5 h- E0 X' w9 |
A:08 times each hour. 每小时8次( N* K7 U1 S/ n4 c
14。The minimum temperature for manual dishwashing in the wash sink is  ^/ }2 t4 ^/ K& l0 L, ?
手工洗碗,洗碗池的水温最低多少度?
3 E* ?3 l) N! s+ J! |A:110 degrees F (43 degrees C). 43度8 }2 G! }8 ]" p: j9 q/ A6 f9 Y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. ~3 O; a) B; P- B) y( y: ]" n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* f1 x* V( v3 f) G( I! U4 {
A:180 degrees F (82 degrees C).  82度
8 L  x0 Q0 B% r  j% W, I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! }: f& @" K, P% |; i' `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 l+ j9 v9 b; }9 y9 f" n3 u
A:en papillote.  法语自己理解4 e2 _% W7 q" i
17。Wing or Club is considered a. p  O) T, J! L' \0 J; M) a+ n* }
翼和CLUB 被看做是一种...
# b- |6 R# [% }0 P) q2 f1 tA:Bone- In Cut     带骨切9 Q: z0 ^, K/ e+ r) h+ C  K" j
18。New York is considered a   纽约牛扒被看做是一种' |4 B# ], U6 _/ g
A:Boneless Cut     无骨切
, M- v# C8 \# j# w1 q% R19.In general, a court bouillon for freshwater fish will contain5 [" @/ U- y/ V8 p& R# d, L
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
, A) s5 u$ N$ N# UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.! s/ l3 \: U$ N2 }+ n7 V
和做海水鱼同样数量的调味料和香料
7 P& h+ @& U9 Q8 C; R, s! U; l20.Anise is very similar in flavor and appearance to
1 ~: F/ b" |5 i: Y* ~2 T八角和下面的那种原料有相同的味道% U  x, X) F- R9 g  y& U, b
A:fennel  茴香6 W2 C5 J8 R2 q( _; @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; j9 z4 R3 B6 I5 x
下面那种原料更像大葱且有平面的叶子+ {1 M3 _3 N* `
A LEEKS  似蒜葱 (这边人叫京葱); D& W" j! \9 r+ K1 }$ n2 |- t
22.Which of the following cutting shapes refers to a small dice
. E9 ~% t' ?* _$ o1 n) a下面那种刀切形状指的是很小的粒(末)8 E& R" W* j# @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. s4 l: {" v' E; w& i+ ]
23.Oil is added to the water for boiling pasta in order to
2 q) H" ]; X. l1 p5 Q6 J' z/ ^7 A' T向煮沸的pasta (意大利空心粉 )中加油是为了6 x5 h/ t9 l" M4 p- r' V
A:prevent the pasta from sticking and to minimize foaming action.
# l+ e& v7 ~# D  h, r防止面条黏合并降低发泡。
; |! g9 a; I/ {! @' C8 R* j; W24.Which pasta dish features pine nuts and basil?' y# o4 ~8 P$ x, {# P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- T# c+ _4 a" J0 MA:Pesto.一种绿色的意大利面酱 % V4 `7 ~8 {' h
http://www.tianya.cn/techforum/content/96/563836.shtml; A! c& W) S. y6 B* r3 v7 N- C; Z
8 M* ]* P) T. M0 o0 v0 t  g
25.Which of the following is a spring vegetable similar to spinach?3 W) y1 L) Q' @$ Z. C+ k# `
下列哪项是一个春天的蔬菜类似于菠菜?  a/ M) T6 t4 Z' ?' g
A:Sorrel. 酢浆草。
, f, F( o  C2 Ohttp://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:0 R+ F7 m' v) I0 a1 V
哪位厨师最早带来高水准浮夸的美食) H* M3 X$ L. C3 N( n. p. ~/ S* A
AAntonin Carême 人名 安东尼·卡罗美3 o; u& ^* y. _7 T/ j9 X/ I4 p

5 ]/ S, c8 E" G% R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ y, E/ q4 d' ?2 v6 n# C+ q* C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% {% T9 X+ D* F5 k$ T; T3 F$ UA:Cast-iron stoves         壁炉
9 D  J5 i" `, H: g( ]1 V3 thttp://www.usstove.com/products.php?id=6
/ J7 S$ u3 G# M. S8 `9 \
* {. L" @* O4 Q) Y5 s28.The French term used to describe the roundsman, or swing cook, is:9 N9 X! h( j' k4 t$ n* c
法国术语,用来描述roundsman,或摇摆厨师是:6 S  I$ |0 f6 q3 Z2 l5 Q9 n6 H# z
A:Tournant   图尔南
) e! b' Q4 s8 q6 e, g$ |  ]& M, ?/ c
29.Another term for the wine steward is:
" h7 U# O4 G  E7 f' S葡萄酒侍酒师的另一个术语是:
/ z. C- O" `* C" w2 b. qA: Sommelier 侍酒师1 `. J% k$ f$ ]% d

% M# c" |! J/ c6 L$ d& i3 Y30.Molds, yeasts and fungi are examples of a:' q, N+ i  b5 [/ w/ q# k; z
霉菌,酵母菌和真菌是一个神马例子
* m3 x( \4 i$ m" B, `1 K% R9 i! F' yA:Biological hazard 生物危害
9 w3 j* Q- b; E" ]& |2 f$ q8 r
8 Q, L) ?8 J9 k: c4 t+ H$ o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ a7 y& Y2 f( P% i- v* d
根据加拿大食品检验局,食品的危险温度区在多少之间:
  O( V( @9 r* O) V/ TA:40° and 140°F (4–60°C)     4-60度  P3 M& [# t; ^  n; J
! K8 D0 W' w  X7 `! y
32.All bacteria need the following for survival:/ @  l# H& b( _. X+ ~/ M# G8 o
所有细菌生存需要以下哪些内容:( ], ]  ~% l# c3 K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# q5 t+ d! {) M4 u
% O/ \" T- s1 D/ _; `
33.Which of the following correctly represent critical control points in a HACCP system?
8 j5 r3 E/ b4 g3 v; v" N! J以下哪项正确表示了HACCP体系的关键控制点?2 q# d5 A+ N# Q6 }$ v0 e
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 p3 X8 B+ B1 p0 c: X食谱,接收,储存,准备,烹饪,保温,冷却,再加热! j! C1 g- ^# u( _6 i/ a  A5 U

3 m; ^& C1 m: ?: D6 T6 r/ W! h$ j34.Which of the following is not an example of a carbohydrate?
4 j5 Q1 v2 ~' K/ [. f下列哪一个不是碳水化合物的例子?# w" p! [8 p% G
A:Essential nutrients 必需的营养物质! P. |& Q5 O: l0 _% n

9 h' H9 C" I9 u5 }- Y35.The process by which a liquid fat is made solid is called:
$ ], I+ E7 c. u9 U) b- I液体脂肪做成固体这个过程叫什么2 q, K2 R" Y8 F: ~
A:Hydrogenation  氢化
: @8 |. c5 _/ R
1 P5 c( v; E$ J! w36.Which of the following is not an example of a fat substitute?
! u# U. ]8 }# R. K下列哪项不是脂肪替代品的一个例子
5 S5 f# w% j7 k6 LA:Acesulfame K  安赛蜜K表+ N& M* @& M+ x1 L0 ~

' b  w- Z! g1 D. L: l3 z37.Health Canada requires that a product labelled "fat free" contain:
: _& {+ O* b) G$ r+ D加拿大卫生部要求的产品标有“不含脂肪“包括:4 j# z6 ~7 Q0 y3 p: u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  X4 B2 V! W& O1 f- q: l; L2 o7 |* F1 f1 R& a5 Y
38.Which of the following is not a problem associated with converting recipes?
* c+ `2 ?4 l: y, A0 ^! s2 d2 U下列哪项是不相关联的转换配方问题?9 J. ?# A# w8 s6 c9 V3 N+ b2 `
A:Unit cost 单位成本
7 t; O6 J' v. M4 s6 Z/ n* ]2 D  L3 D3 g: u" ~: |, n
39.The condition or cost of an item as it is purchased from the supplier is called:
" s: s1 b" J0 h' k4 `$ P* H从供应商采购的物品的品质或成本叫什么
0 B; B2 h( {! Q/ V' z8 ZA:As-purchased cost 购买的费用  q1 o5 E2 V& M9 b! M: K) F+ Q# Z9 a
7 O4 a( l: B5 s8 U
40.The amount of stock necessary to cover operating needs between deliveries is known as:& x  A; S( f6 m, W  _' s- ~
在新货到来之前用于日常所求的必要库存量叫什么5 e) n7 s' {/ c( v; i
A:Parstock 基本日常最低库存
6 T: l  ?; r7 |- z3 C
- f9 i) N  v# I. f5 k9 n$ X5 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 r1 ^  E. l' a/ @下面那个缩写是用来表明正常库存流程?
; X. e5 ?* S9 X) g+ rA:FIFO=FIRST IN FIRST OUT 先进先出4 m! j, i/ f  J$ F
6 F9 k  _, I. a! M
42.Which of the following knives is used to turn vegetables?
& {# ~/ u' F/ |/ Q  x5 b" F下面的那把刀是用来打开蔬菜吗?* ]; ^! y' I* B# V7 {( ~: c
A:Bird's beak knife   鸟嘴刀
: }5 N, X( B& a6 yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 A& i; C. D8 _0 i% n- ]9 \
! H6 b/ C* [' V/ p) i+ V43.What is an instant-read thermometer best used for?
. G& }/ _9 r+ `+ O% R/ m' O8 |即时读温度计最好用于那方面?( P# \% q* C& r+ _2 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度! u8 b8 G2 R8 }- Z! E

. N7 x" y( K# {% p. C) v2 w0 D- N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. d* l# W8 ?1 k1 R% }1 V. i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 B, M7 {5 i0 N2 n5 p+ nA:Cast iron 铸铁9 U# H& I7 y% _
0 s' s- z  `0 E" o# J2 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 i2 V; T: ?1 f哪件装备下面有一个可移动的碗和一个S形叶片?! u: l9 W1 Y! Q& S0 P+ j
A:Food processor 食品加工机6 o0 n" Y# T$ T( s7 i' q
http://www.google.com.hk/search? ... iw=1263&bih=572
# P7 A1 X$ V4 H3 r& c
# x. q4 Z1 v7 f( G- s) K2 R6 X46.Which of the following is not a rule for knife safety?
* p) G& W& Q8 a+ k- t下列哪项不是用刀的安全规则?9 j+ g3 S3 A1 s' x! a: X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ p$ P) X( b" e" R4 ?$ f

6 w) [0 y0 f- W1 A% g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 ]* \7 g' g, W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" m7 K0 ^5 S& H; g! E+ C3 D
A:RondellES
9 b" k% m. v: B, Q, f$ Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( F1 E6 O1 v6 Q  b3 |! e# l

  r! h8 H4 a$ Q. `% h4 P3 p0 \48.Which of the following is a diced cut used to garnish soups?
1 ^1 r4 a( `  M下列哪项是切成小方块用于汤的装饰?' v7 B" u$ O- _8 [& e5 j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 U4 o6 ~% k4 _- v* ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) Q  P) E1 y# L0 e, y( J; c* I
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!!——( u2 D8 O9 D: Q  k" S: z7 n4 K- P
A:Gaufrette
% d5 A% e* ~$ M: Z' D0 w0 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 F5 y- h+ ~' s8 o" V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 X, Y+ O3 ^, N) y% G! z$ r  AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: r) q0 u" ~8 y7 S0 S: x2 |; J2 ^; \& `* m

, |) b! |; R7 X, t' |0 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( W8 c# R/ k, ~+ U
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)# e0 P5 [- P% }! N) B) _/ H
A:Cilantro 胡荽叶 香菜2 `2 y' |/ s  T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) g7 n. w1 ^9 O: x4 c0 I% y& r
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60.Allspice is made from:- ^  `. P2 ]3 E. W
多香果,  多香果香料是什么( M' \1 B  P2 S" M, n  e2 i7 f; T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* ?+ S; v: J2 \8 L7 s
A:A dried berry 干浆果4 H! F) M8 ]" N* \# g7 g9 ]
, f, q/ i" ^9 T2 u; H- K
61.Which of the following are used to make a sachet d'épices?; A& k4 F# o. R" r7 B
下列哪些是用来做香包德épices?
( V7 Z+ M! ~/ _) f) Y: x/ H) M6 Ahttp://www.sachetcatering.com/4 Z, S' D3 |/ l( W0 [# p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ c7 }. Z. F, H& u3 `; ~. Y* {1 q$ a8 H( Y4 y4 {0 ]9 R) X' }
62.Which of the following condiments are not soy based?! |! Q& D" E. w  O
下列哪项不是酱油调味品的?0 B5 A% h( s" J: }% U! _2 i
A:Wasabi 日本辣根- Y3 G. B8 m3 o
" ~& p6 }0 {9 Q  y) J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% x: [! H6 D" f9 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:! d8 X" a' c/ R: V! R5 O. T! Q
A:Pasteurization  巴氏杀菌; e8 o2 B# m; {5 h! k3 S

1 M* F' }! k& n& ]! F, l64.Which of the following steps is not the correct procedure for whipping egg whites?+ z. K5 ^: e; U: J) q$ N- `
下列哪个步骤是不是正确的蛋清搅打程序?9 y% x& P# a( c8 w/ J- R
A:Allow to rest before use. 允许休息后方可使用。5 F7 V8 p; b3 V* @/ z

, _+ d" d0 F1 o$ B9 O0 O: Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
* }- [+ q' f$ U( W- h8 uA:56g and 63g 56克和63克( @! F1 T0 ?. {4 X

& [8 Z$ [/ K* j- f0 q4 F! X0 n66.Evaporated milk is a concentrated milk that is produced by removing
2 L/ h1 F& F0 B4 \: |炼乳是一种浓缩牛奶 是去除什么做的
( {& R: j: }4 ]; m2 s8 t3 ]" g! ]A:60% of the water 60%的水0 \- X7 d) Q0 m
, @4 P# `& m$ |0 ?4 l2 o3 b& K4 s7 l
67.A method of cooking that transfers heat through a liquid or gas is:7 [; ~. f9 ]0 Y. A0 W9 I6 _
一种烹饪方法,通过转移液体或气体是:
9 }3 }. r- L) JA:Convection 对流
# x$ j3 s  h) \$ i  z. `7 |% m' Q) K; k
68.The cooking of starches is known as  烹调的淀粉被称为/ B; m( |% H2 D% l  g
A:Gelatinization 糊化
2 P, w2 M* {- R
0 l5 m+ P1 o$ B. k9 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 U+ K0 H$ D4 f( e( J* V) j; P
A:Braising 烤
3 {) t, e" K" @* O6 v' j2 M0 y+ B
( W7 C  C- u. w' P/ k70.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:5 L$ M$ r' d" \. o' l) q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 ~* s3 \. [9 E
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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
1 A/ v& U5 F, C8 dA:Fumet 原汁
/ i4 M) F4 d# W) g  a: n0 D# g) Y6 p
+ G2 B8 ^& m# t" `/ y5 }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 F( l1 D1 |( W! `1 v; U- \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ }* I6 j* f+ _( R6 D/ C1 P
2 |: `, E, O7 D" ]' f2 {! ~
73.Which of the following is a principle not used in stock making?
% o& d4 V. ?+ e' Q2 V: q( g; `* K下列哪一项不是用于制造高汤(低汤)的原则?7 z- z! g9 R( H: N  |
A:Start the stock in hot water.开始在热水中操作
. w- j0 }6 `& E6 g
" |+ v8 f* y2 J# X8 U3 L" g  K74.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
+ o+ z) A2 R/ [' V5 Q, O1 e: v/ }7 g- rA:Remouillage 法语熬汤( _" |5 }! H( q) a" R
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