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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。
  o1 K* L3 L) O7 T( A! m8 R/ H1 M  Y8 G3 A5 l) R' e8 K+ i2 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。% A4 j( q7 |. o5 l
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! _- b! I( a) }' J" W7 I
1.Which of the following methods should be used to determine doneness in a New York steak?
$ @( B7 z. @3 L/ J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)
7 f; x/ n  A! k2 `; WA: pressure touch. 压力触摸
9 n$ i5 H4 q) T; G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' `: d+ O& M) n
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$ C0 W2 i/ u1 q7 p7 j
A: acid  食用酸
' N& ?- z/ [- F; C3.Vegetables are major sources of which of the following nutrients?4 A, a7 x' ?/ n# ?+ j# U0 U
蔬菜中包含的主要营养有哪些9 `' ]) Q' K+ s, H
A:vitamins and minerals. 维生素和矿物质。: d9 _) s0 o/ E
4.Cauliflower is commonly served with
: r! g) P, o5 s& |7 z7 B花椰菜(菜花)最常见和那种酱汁搭配2 E1 O1 Q; M' B: G
A:Mornay sauce. 奶油蛋黄沙司, [( Z$ ^! Q0 z/ I$ s& Y
5.Which combinations of products are found in pie dough?3 A  l3 i3 {, N: Z& b) x0 W5 m
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 ^% b9 l" w" U! h
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ Q+ D8 R/ _6 Q" @2 b1 P0 ~
6The French term for mussels is 法国语青口(海红)叫什么
( P" d. E4 |2 O: f5 {; e: ^* tA:moules.法语青口,海红
3 p+ o- X9 O. @# Q& L0 n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 `1 R+ B# }( }7 aA:faintly fishy. 稍微有点似鱼味2 Y  n0 U( w- U6 A0 c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 Z& E, q2 z# K) T$ H) C: nA:2 days. 2天
% N9 h2 c6 G7 Q- g- j" G$ o9.What are the principle ingredients in ratatouille?
* p/ B& V. k* `2 L% `' o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 T4 x* @, {; _7 G! d1 P
A:Zucchini, eggplant, green peppers, onions and tomatoes1 C( u6 x1 h$ L7 B4 v
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- p4 K, e; _1 i( l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. @4 e- a( Q( s( e3 l
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 [5 l9 u) a5 [! N* `: E% z大批量烹煮食物要在20到30分钟内
+ [. Z7 K7 X. ~; l11.What person has the authority to issue a Health Permit?
2 u  X6 Z  I" S& {' F' d' ]' [谁有资格颁发健康证(卫生证)。
3 l: `- u! i6 Q* l$ VA:Medical Health Officer.
- ?4 ^5 X/ Z) s! l5 ?7 r! \7 J/ G医疗卫生官员。, V' J) @7 @, W! L# v, J
12.For what period of time is the health permit valid?
9 X. @& E" S& r: c) [* Q健康证的有效时间是多久?3 D3 F" l# y. s
A:12 months.12个月
  U3 j0 w; q/ Y+ w+ I* Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* P2 }% ^; U: ~在食物和饮料准备区,通风系统换气的标准时什么
: M* O) q! `" z; vA:08 times each hour. 每小时8次* P7 {+ f* I6 Q. d9 i& ~* a! o2 F6 ~
14。The minimum temperature for manual dishwashing in the wash sink is6 _6 s. A6 n( Q) N) E& Z
手工洗碗,洗碗池的水温最低多少度?
+ y# V$ Z" m4 s; z( H2 N# |  I" M* c+ [A:110 degrees F (43 degrees C). 43度
2 e& }) z5 k) M! R% i) g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( S% \- }% x; u( }- D* A/ o$ A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* |6 f7 x! n. v! q
A:180 degrees F (82 degrees C).  82度
& W& f9 H! o' c4 b2 T16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 {3 m* l# p$ ~, i0 ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 y4 w; t8 Q! [; E
A:en papillote.  法语自己理解9 x& }% J. {+ o
17。Wing or Club is considered a
1 b* x0 k! v7 {0 X$ l3 o翼和CLUB 被看做是一种...
" `1 R7 M$ ]3 E: z( \A:Bone- In Cut     带骨切: f) q% ~6 k. p$ W
18。New York is considered a   纽约牛扒被看做是一种
- o! m! t- ~* ^A:Boneless Cut     无骨切
) F1 _# q, n1 f( S19.In general, a court bouillon for freshwater fish will contain
' N7 M8 Q, y& b; h' f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1 b1 |- F0 E# y7 H4 l( J; G- O& D; h
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. J3 }* i% l* y和做海水鱼同样数量的调味料和香料3 e" k+ b5 y2 q% j+ b
20.Anise is very similar in flavor and appearance to
1 H1 v/ G* K+ d) M3 c4 a; F/ F八角和下面的那种原料有相同的味道3 k: |% v, m# M9 k0 f0 l! A$ I; l! |
A:fennel  茴香" J8 F. l; k7 O% U* y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 s) I5 R  |1 o' c/ [
下面那种原料更像大葱且有平面的叶子
( f  M6 K; n- y3 P) D1 H, m: S4 `A LEEKS  似蒜葱 (这边人叫京葱)4 Q: b) m* c3 ?
22.Which of the following cutting shapes refers to a small dice7 M. j2 \3 u/ A# c' u
下面那种刀切形状指的是很小的粒(末)7 |# e5 S: L/ S- l/ n1 I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. }) B  n' q. y4 L8 }
23.Oil is added to the water for boiling pasta in order to
9 @, Q6 E  H* @' R6 r向煮沸的pasta (意大利空心粉 )中加油是为了6 R/ y8 G$ p/ V- X
A:prevent the pasta from sticking and to minimize foaming action.  g, `$ q# k( p6 J# N
防止面条黏合并降低发泡。$ I, d5 G% N3 Q! T/ m; N& h. X- y
24.Which pasta dish features pine nuts and basil?. j: o9 z/ A+ Q2 @6 Y4 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 _; \+ a4 Q$ |  ^* f% i5 g3 jA:Pesto.一种绿色的意大利面酱 / }  c0 D2 `# E
http://www.tianya.cn/techforum/content/96/563836.shtml
3 Z# q* l, R/ d' c. I: q: j; |4 g2 u+ U$ y2 B
25.Which of the following is a spring vegetable similar to spinach?
& Y6 U0 Q& g) D6 m5 b9 ?下列哪项是一个春天的蔬菜类似于菠菜?2 u- I  T( {" b4 u" Y; u; L% H
A:Sorrel. 酢浆草。
) n' e6 g9 B, X' q1 L, }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:+ U# p, @; T/ R: W
哪位厨师最早带来高水准浮夸的美食. q1 y( ]' }* t! ~. ]
AAntonin Carême 人名 安东尼·卡罗美
$ |3 n! i5 U+ w* i6 R6 N: |
2 L2 x' z" H6 K, j  w+ P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 N& |  G1 L1 O8 b, G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! {! w3 E2 u  t3 K' l# j+ [9 UA:Cast-iron stoves         壁炉* U/ Q0 V7 \* f! w7 ~- e- _
http://www.usstove.com/products.php?id=6: N3 Y+ ]3 N4 l# `& O$ e; z% B
: m, I2 p, R8 R
28.The French term used to describe the roundsman, or swing cook, is:/ H: m; E9 t6 v- {1 ?+ @
法国术语,用来描述roundsman,或摇摆厨师是:
7 j/ |7 ]# U" n; {! g5 n$ cA:Tournant   图尔南2 s$ f6 f6 C; C* g" z& ^
7 c, t7 ]! q2 b* Y
29.Another term for the wine steward is:$ Q7 v* _+ i) j7 M6 ^$ [' N
葡萄酒侍酒师的另一个术语是:2 J$ y7 T3 z/ U! a
A: Sommelier 侍酒师
) m, \1 t- u) t# T
! _! g$ `6 @& z  a) }- ~- q30.Molds, yeasts and fungi are examples of a:9 B+ c% {; m- d; |% W
霉菌,酵母菌和真菌是一个神马例子
. r- p, G' }3 b1 M3 N4 GA:Biological hazard 生物危害) n% R. b* T) Z9 A0 v" \
2 I. a$ |% R: O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& k7 u, C/ N2 [- m# k; _
根据加拿大食品检验局,食品的危险温度区在多少之间:
& n% ?/ V. z' E) |3 y% i) X, ~A:40° and 140°F (4–60°C)     4-60度+ G2 H8 \* y' D3 a! O
" v6 S: y# I) U" I$ ]& I: D
32.All bacteria need the following for survival:
5 x6 j0 k! X: A' o5 j1 p所有细菌生存需要以下哪些内容:
: e8 p' K8 z3 S9 Q$ oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' w+ i, a9 {  ]! X) H% G' s
1 _" C) ~: ^9 P5 {* n+ |; a
33.Which of the following correctly represent critical control points in a HACCP system?
5 h8 V' g6 i5 V5 A以下哪项正确表示了HACCP体系的关键控制点?
# K6 ]. V9 |, j' F+ NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , D0 D9 ~; T+ R7 w4 d6 U8 F6 U. e; |& U, D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 S+ k. \) g8 P0 m5 U" H

3 ^) `/ i/ [& }% G34.Which of the following is not an example of a carbohydrate?2 R1 V/ I# {; z9 @7 Q
下列哪一个不是碳水化合物的例子?
8 ~) E% }2 l6 ~+ T! XA:Essential nutrients 必需的营养物质
8 V7 V/ g( p3 y7 n* g& M7 S( d! m: c+ `* |4 @- Y/ Z+ B
35.The process by which a liquid fat is made solid is called:
- ^+ j+ d1 g) ~/ b; j0 B- f液体脂肪做成固体这个过程叫什么) n1 a4 H. F8 l; R  x+ Z
A:Hydrogenation  氢化; E) D8 l: E' s8 g
1 q: a, s2 `, g/ o, z* t( T& M- q
36.Which of the following is not an example of a fat substitute?2 W8 |% v/ R7 v, p
下列哪项不是脂肪替代品的一个例子
7 o' y2 D, u" d: O- \A:Acesulfame K  安赛蜜K表
5 l5 ^' M/ V5 c- c2 P+ J  U% G( a8 u- F
37.Health Canada requires that a product labelled "fat free" contain:% L( x, W1 L. b; Z6 k) z: ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ [, @3 q$ _! a/ M* x: \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: a0 d9 k% ]0 R6 Q3 L9 ]- k0 |- c
' ~: Q0 y) |  ]( s
38.Which of the following is not a problem associated with converting recipes?
$ z6 z& M5 t0 _+ K7 x9 ?' c下列哪项是不相关联的转换配方问题?: z+ x( m! b2 ~, X# n
A:Unit cost 单位成本" J* g9 z% g& M& I4 g* r7 {% u
# {& V4 X+ s) k# {7 J
39.The condition or cost of an item as it is purchased from the supplier is called:
9 v3 G7 B7 @2 U: b& g: x从供应商采购的物品的品质或成本叫什么: v2 h: l0 }( {. q! q, C9 y& S
A:As-purchased cost 购买的费用1 y6 ?9 n4 b1 |: A; {
( c' c' W5 A  p" y, `
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ U+ k$ U5 z' P+ o2 d
在新货到来之前用于日常所求的必要库存量叫什么' c% g) @4 T& a2 x- ?: q
A:Parstock 基本日常最低库存: l1 B& _- s. |

/ ?1 P' m0 {) b8 q  L; q$ J41.Which of the following abbreviations is used to describe the proper rotation of stock?: C/ ^0 {* u  V4 G1 Z
下面那个缩写是用来表明正常库存流程?
& A7 D1 T2 h0 p( w; q3 M" w- hA:FIFO=FIRST IN FIRST OUT 先进先出0 ^; X( I5 H$ n
1 Y. C* k8 V. `
42.Which of the following knives is used to turn vegetables?
; r8 W" M( y8 G* P+ |下面的那把刀是用来打开蔬菜吗?' Q3 t4 X# p$ [% _3 `3 I4 Z6 E
A:Bird's beak knife   鸟嘴刀0 |2 w- j' H9 W( a) g: V( r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ g- b2 `8 a0 ]* m" W- _' J6 @
. D  n' m  ]1 ]8 m9 }- U+ X5 O- f; \
43.What is an instant-read thermometer best used for?
% B- W1 m7 E6 x即时读温度计最好用于那方面?5 L$ Y. M: n: s
A:Checking the internal temperature of a roast 检查被考物品的内部温度% |: a' J2 b7 `

! \8 [' P3 J; z8 L+ o8 [. ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 @1 R: O( ~0 D# V& O) D* v! S
下列哪些金属材料受热均匀,通常用在铁板而且非常重( v! ^0 c. h- ^- |" U
A:Cast iron 铸铁/ A  y9 a( P3 Z' h4 I. j8 i7 ^

* q. Y8 E% r" @! d+ h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- g3 X# h* ^' d6 r1 v哪件装备下面有一个可移动的碗和一个S形叶片?% A# Z" v: q( j; o/ L; [% P' u, P
A:Food processor 食品加工机
7 ]/ n# X) @1 N. ohttp://www.google.com.hk/search? ... iw=1263&bih=572
% B9 g4 u. W$ k8 y. ]: B2 O1 a
: p- z, m8 I) J" `; u: k" C; x46.Which of the following is not a rule for knife safety?) l9 `2 Y2 O1 A, i9 \1 O
下列哪项不是用刀的安全规则?" D6 n2 G- U, f* C' T+ U3 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 m* R5 B/ ?3 h, _
8 l" F* y' H8 Y2 T& z% T: _# Q% i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# i/ R3 Q" K. Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. \9 A7 t( W" ^' E
A:RondellES
- ~$ |2 m4 Y: t3 n4 q! H0 C5 N7 zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 r1 c/ [% J! s9 j2 Y2 g) {* ^

8 ?2 R+ ~6 R4 B48.Which of the following is a diced cut used to garnish soups?
8 E2 ]( E8 M, @' M, {" Y下列哪项是切成小方块用于汤的装饰?
5 P' l1 x" m% I, O$ R/ M' ]* t5 oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# i5 \1 Y& Y% H5 z  Q  @+ \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ [1 D0 M( a9 ~4 V% j/ Y0 ~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!!——
' H9 X! G& F( ]9 {8 pA:Gaufrette
' e- d& u$ T" a, H! Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) s# b$ j  {4 b) ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 r- j2 T9 M1 M' N& a7 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: Y  W0 ]2 v' o2 O9 y

9 a+ v3 ?3 ]5 Q$ Q6 C- S! `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 Z5 Y6 ^& K7 \
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)/ J3 L# L  D2 q4 R5 |3 y6 A8 i
A:Cilantro 胡荽叶 香菜% j* w5 `: M9 w; W: t5 h. f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. `" A) B( K! y

; b. T& C/ A% i8 m3 ]8 ~60.Allspice is made from:
3 [7 N0 S( S9 n; `" T9 d; L 多香果,  多香果香料是什么
; m' K7 d  I5 |* T% D8 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' S& ?, F+ e* K1 e$ L( C0 \! p  _
A:A dried berry 干浆果0 j' y8 y/ t. t7 g2 S% U3 ~
" |' Q" H! e4 k/ \3 _" G
61.Which of the following are used to make a sachet d'épices?
2 j  K5 O+ F$ \. O0 ~0 d& M, ~下列哪些是用来做香包德épices?$ U3 s9 a) T0 g4 Q$ h6 F" c' G
http://www.sachetcatering.com/
& Q4 e% b% U, }0 X4 p1 I  M1 \  yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* O' n% e; t0 U

1 ]* p4 n1 l) \9 g. P' w: n% K62.Which of the following condiments are not soy based?/ A  t# t. P9 |  d* N
下列哪项不是酱油调味品的?/ r9 B4 q) J. x6 O
A:Wasabi 日本辣根
$ m2 `8 [) c4 J0 A- ~/ T* S# l  x3 w8 s* }0 Z
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" Z0 V- P9 X: {1 y& ]
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:% ]5 _9 i3 t$ H3 R. v
A:Pasteurization  巴氏杀菌
9 }2 w- D2 ?) `9 W( R/ w5 N
: E& Y) D$ C/ E* p$ d8 Z64.Which of the following steps is not the correct procedure for whipping egg whites?3 c! c$ X+ Z& P) A7 J' u1 _
下列哪个步骤是不是正确的蛋清搅打程序?
' p$ Y9 a8 ~) m: E# n2 u, jA:Allow to rest before use. 允许休息后方可使用。! y3 I8 j( T1 W& V* {9 W" I
% n% {5 u% d/ A9 A! N5 D
65.The weight of a large egg is between:一个大鸡蛋重量介于:) [/ R$ v1 F% y' ?# e) d! q5 u
A:56g and 63g 56克和63克
1 W0 O; a* Y* Y6 D, U, }# r; l' J5 P) x% n( a5 M% u5 }
66.Evaporated milk is a concentrated milk that is produced by removing/ p8 p4 T+ C- N! a5 x
炼乳是一种浓缩牛奶 是去除什么做的2 M/ h* ^# `& D8 a9 B! }: p  G( Q
A:60% of the water 60%的水
' F0 r- S  ?% \$ K! }4 v8 N( E
; \9 E: x& {# ~+ U% t6 i6 X67.A method of cooking that transfers heat through a liquid or gas is:. B0 B8 g* X/ X5 I5 m8 u9 L/ i' }4 i& K
一种烹饪方法,通过转移液体或气体是:0 V; ?* n. g- i8 M! t2 c
A:Convection 对流
( a1 }9 r# l# i$ C0 Q# e9 Q2 p6 C" o) H) R
68.The cooking of starches is known as  烹调的淀粉被称为5 N$ ~3 e) \! j2 W& L6 L
A:Gelatinization 糊化& t. M4 \1 W7 i2 q" K5 R' u' S
0 F8 x# V7 _+ ?3 [: i9 h& e' j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* \9 {3 \7 J% H) g. m; f- h8 s) p
A:Braising 烤  r. g9 ]& H8 V( Z% q

9 g0 b; H% ^" \/ d70.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:
; d' C* m0 _+ l  v: z( V+ {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ i/ k9 m9 [$ Z" A. O3 G

6 ^1 x" ^# `5 P/ f2 X71.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 o  d( _: E* d, L" y/ ?4 i6 \
A:Fumet 原汁
6 P: [* ]9 K, B
# {1 G6 D8 R$ n72.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
% a8 I# x+ Y# S* F+ uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ X/ x: W8 v  ^

2 p# B8 @7 \; r0 c73.Which of the following is a principle not used in stock making?' \. t" E. B; Z. w
下列哪一项不是用于制造高汤(低汤)的原则?6 P6 W& {4 y# S  |
A:Start the stock in hot water.开始在热水中操作5 m8 a8 L8 S9 @  E
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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8 `. v/ T. D' C! C) U( m* j+ ^
A:Remouillage 法语熬汤$ d! k# ^/ K/ C* H
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