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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。
# j# ~- b; R2 N8 ^4 H2 w5 ~7 _) I+ g1 E, R: _: A
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。+ r( H+ a  t& y6 f
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
理袁律师事务所
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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 F, o! M# L7 D7 c; @/ p* X1 f
1.Which of the following methods should be used to determine doneness in a New York steak?- N& v+ n3 ~1 ?- N
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)
& _! Z4 ^$ t2 B6 G/ cA: pressure touch. 压力触摸
0 n: Z( }- ]+ N/ E' n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' R6 a; n- @  Z6 U: |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+ E! @2 ^) A* M  S
A: acid  食用酸
, p+ K/ \9 ~7 l3.Vegetables are major sources of which of the following nutrients?8 G+ z0 z* V& y0 `, I+ \5 c
蔬菜中包含的主要营养有哪些
  V2 I$ k; l) n& b. f0 }A:vitamins and minerals. 维生素和矿物质。# T8 K, ?; b; d) ^% T) N
4.Cauliflower is commonly served with( h0 X; j$ @& u* [$ \
花椰菜(菜花)最常见和那种酱汁搭配( y: ?/ K: M" z
A:Mornay sauce. 奶油蛋黄沙司. |0 X$ U* o4 }4 f( T/ [: M& e
5.Which combinations of products are found in pie dough?$ N8 i& b/ J( L3 [( u' C
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& _7 D" C# Q+ Q! C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 n: T) g# l+ {! Y* U3 Y2 @" ]$ Q. y' U6The French term for mussels is 法国语青口(海红)叫什么
! E/ o1 B; I5 h( v; @; TA:moules.法语青口,海红" n3 J. o. E# d+ s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 g) `+ E7 S  B! M. [2 ~2 H7 d
A:faintly fishy. 稍微有点似鱼味0 }1 a2 A- f( ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 H+ O/ O- t1 A; c( \
A:2 days. 2天
7 j6 Y. p8 r/ D* D9 X# a- l9.What are the principle ingredients in ratatouille?
+ y* D- U* ?4 W: h1 f2 F3 I5 {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( \$ }0 g& p  k% i  [/ @
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ u" Z9 ?- x3 E) i; e' D西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" ?, d; q7 v5 e6 ]7 T8 s( c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# Q) p. E: D8 o, ~5 }- \+ n
A:cook food in quantities that will be used up within 20 to 30 minutes./ u- a0 o% M% i( [
大批量烹煮食物要在20到30分钟内* C7 S  W" C' y/ M+ i# v+ S: i  x
11.What person has the authority to issue a Health Permit?( D3 a& f$ b1 I9 y+ M' F
谁有资格颁发健康证(卫生证)。9 J$ @+ j5 x+ M- b8 P- x1 n% C( \
A:Medical Health Officer.$ l$ E) M: E" W  U. T" r/ \
医疗卫生官员。# G+ r/ V" Z( }0 Q; }7 d4 U+ u
12.For what period of time is the health permit valid?. r# Z8 U$ B1 {% g+ L$ q5 W; Z
健康证的有效时间是多久?
; n( Z5 s7 {$ m; r& V" z( sA:12 months.12个月: _9 u/ J' d3 y* R7 K' o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# k6 v+ [$ l3 U6 z  V4 a
在食物和饮料准备区,通风系统换气的标准时什么
( o+ n: S. P! W3 gA:08 times each hour. 每小时8次
) o8 D9 h4 ^7 l% [, {14。The minimum temperature for manual dishwashing in the wash sink is
! V( `3 ~: s$ {手工洗碗,洗碗池的水温最低多少度?6 e( T& v  g6 d" X' D, c
A:110 degrees F (43 degrees C). 43度
' h  G0 y: h- ], }8 j" |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, {+ p9 c& ^7 s7 J/ ^, {* Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) ~- L6 N* `" `; n. U" g# {A:180 degrees F (82 degrees C).  82度0 [1 f7 r/ p# T% ]
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 t7 U& C1 f* d% o: t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 U$ g2 k2 G6 M0 t3 ~+ u% |A:en papillote.  法语自己理解1 Q/ H3 y' }( b- e, K
17。Wing or Club is considered a1 @, }3 k7 k" |- i  H8 @* k1 S
翼和CLUB 被看做是一种...9 F2 d. W& i. x4 T* L+ E8 |" B
A:Bone- In Cut     带骨切
: M4 |  N) t( U) b. [3 v" p/ u# H18。New York is considered a   纽约牛扒被看做是一种
' S7 E/ _5 w9 f  S' D$ hA:Boneless Cut     无骨切% W3 @) T5 z( o
19.In general, a court bouillon for freshwater fish will contain. w) F+ {- A7 J: 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8 a. C( E4 h( A* x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; f( D" X: m& C0 d. B2 n0 x和做海水鱼同样数量的调味料和香料
% ?* j/ r8 r: G4 g8 N: l9 P20.Anise is very similar in flavor and appearance to. `4 g; A9 K3 m$ y. M# ^9 b
八角和下面的那种原料有相同的味道0 C5 f: ^( _4 z2 h2 r6 p# r0 b. h7 i
A:fennel  茴香. I9 W$ ]7 S# _& x2 h9 T6 N; z4 l, Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 X; i$ m! a! {. U3 ?. e
下面那种原料更像大葱且有平面的叶子
: Z' C) i3 f( ^+ cA LEEKS  似蒜葱 (这边人叫京葱)2 j+ U$ }) B6 A" F9 ^; J, }
22.Which of the following cutting shapes refers to a small dice0 B  v; V. @- B5 v. ^! }1 x
下面那种刀切形状指的是很小的粒(末); y8 i) B3 V; i! N$ U' }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- ^: Y  j( O: R9 J
23.Oil is added to the water for boiling pasta in order to6 T' s# A. z/ @# s$ b& L, b
向煮沸的pasta (意大利空心粉 )中加油是为了' X; x9 p3 p" V" C: C% c3 Q
A:prevent the pasta from sticking and to minimize foaming action.# k9 }; t3 m2 i9 g
防止面条黏合并降低发泡。
' i; q6 k$ q5 R2 y6 V8 x24.Which pasta dish features pine nuts and basil?' p! L  n' ^6 w. }. ^" ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( I8 I" x# @0 P
A:Pesto.一种绿色的意大利面酱 : V' W4 v7 A+ A$ |$ A+ s
http://www.tianya.cn/techforum/content/96/563836.shtml$ p$ }2 N1 l  s; ?- V
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25.Which of the following is a spring vegetable similar to spinach?
4 H/ ~  [* f# @" z下列哪项是一个春天的蔬菜类似于菠菜?
% f3 b( E: M$ g" VA:Sorrel. 酢浆草。7 v" Y$ H4 k- v$ \! f9 o2 \
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?
理袁律师事务所
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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:- i( f0 n! I6 _- S1 |# H$ s/ `
哪位厨师最早带来高水准浮夸的美食
# B0 @" m: ~, w. [# D, ?, RAAntonin Carême 人名 安东尼·卡罗美. Z4 m7 J. R3 q. ]! K
! N/ ~1 Y9 a0 A8 I0 g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' S# r& N7 w2 K9 w% i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 H: d: L" m7 ?' _" k7 u
A:Cast-iron stoves         壁炉
; S" T% ?% \% i" Chttp://www.usstove.com/products.php?id=6
+ N, g8 Y: g. f7 C4 y* o7 h! Z  l
28.The French term used to describe the roundsman, or swing cook, is:( w( U7 G/ J9 J* U2 l
法国术语,用来描述roundsman,或摇摆厨师是:
: x  q/ p1 a! O& fA:Tournant   图尔南
2 v2 n( j+ ?4 q8 B9 B  c
8 s5 M, @# w: I$ r% T29.Another term for the wine steward is:5 L' }8 @' _3 ?  f$ e" m+ T- Y! t
葡萄酒侍酒师的另一个术语是:
( W& G( q1 p9 z  ^$ N; s% U+ L* ^A: Sommelier 侍酒师
+ B5 K1 B' O! E/ B+ ]4 a3 n, O* K0 j5 q: X$ l) N1 Q- G( f
30.Molds, yeasts and fungi are examples of a:
- A  c8 \7 ^5 M8 r+ M霉菌,酵母菌和真菌是一个神马例子
/ o1 @) Q% Q+ `A:Biological hazard 生物危害7 N& X* J9 z3 w9 |8 t0 {2 ?

# K2 m% ]$ |; F7 r5 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 b+ T- k5 L9 C: b3 B$ b4 I
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ i8 O' w9 h. y6 I  _: I" Y# mA:40° and 140°F (4–60°C)     4-60度
  f) \5 A$ c, S  H- `# g1 R/ E( H0 j* J, \
32.All bacteria need the following for survival:# s6 h5 H* M) {5 a% S* d0 T0 l2 h
所有细菌生存需要以下哪些内容:
. v% _3 [& \! a% lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& w$ ~/ n* I. l* F# N; y* N

9 x! j4 I4 Z& W6 i/ W3 s  d" b33.Which of the following correctly represent critical control points in a HACCP system?
( y; s. ]9 q6 R4 V以下哪项正确表示了HACCP体系的关键控制点?6 F* w- F& I; r* h% X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : A0 y) J) o7 d8 P5 e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 _2 T" G& e" T3 H
3 ]3 I$ o# i* E2 x! M* ^
34.Which of the following is not an example of a carbohydrate?- D  r8 O1 i" }) n( e: @" k
下列哪一个不是碳水化合物的例子?
" I. q6 {5 F+ G, DA:Essential nutrients 必需的营养物质
0 R, N  d5 G5 a3 t% p1 O( f# U
5 Q" h9 C: t: ~5 P' R35.The process by which a liquid fat is made solid is called:# A+ R7 v/ u3 s( T: A
液体脂肪做成固体这个过程叫什么
2 N% u) M. n6 W; S# m* G8 H" kA:Hydrogenation  氢化" @0 N3 d" B" ~( N) e$ x2 P

. [6 I/ O. ~! B; a" a36.Which of the following is not an example of a fat substitute?
; d# H& E- Q1 k! g  J下列哪项不是脂肪替代品的一个例子+ M. x, G1 U7 [0 i/ ~, }1 k
A:Acesulfame K  安赛蜜K表& E3 ?* p7 f' G) M
3 ]" t/ Y. S9 ^# x) A  W2 z4 i% P$ T
37.Health Canada requires that a product labelled "fat free" contain:
( z$ d: L) s9 O加拿大卫生部要求的产品标有“不含脂肪“包括:
# n! @: i7 I  x* ]% D! a. H8 KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" `% y' w/ J. }2 I1 I9 y
% `) ~& Y( Y, l. F2 U3 n38.Which of the following is not a problem associated with converting recipes?( W) |2 W8 P$ u* ?) b
下列哪项是不相关联的转换配方问题?; S  q6 U/ s. Y4 Y" F
A:Unit cost 单位成本
/ T& p8 }/ a; @/ D" X+ b
4 [: y! Q  h  `" |4 b2 `! V# A39.The condition or cost of an item as it is purchased from the supplier is called:
' ?& h9 X, {; ^( v) F: \从供应商采购的物品的品质或成本叫什么
, d. ?+ o! W, g" x( @5 X! q2 U: WA:As-purchased cost 购买的费用/ o  z& s. \5 [9 e
3 b8 Y) z! C1 \, \7 G- C. j
40.The amount of stock necessary to cover operating needs between deliveries is known as:' R' D2 m& p; z5 |! M3 d% ~
在新货到来之前用于日常所求的必要库存量叫什么
9 W' h" S6 N4 }/ I2 J7 Y6 F& sA:Parstock 基本日常最低库存4 c' u7 y' E$ ?% F

; t8 N0 {2 q4 q0 m7 p41.Which of the following abbreviations is used to describe the proper rotation of stock?2 I0 z8 _: G: d7 G9 ~5 T
下面那个缩写是用来表明正常库存流程?! M! P* S3 b' V; a
A:FIFO=FIRST IN FIRST OUT 先进先出
6 p1 I# V, p# Y
6 y0 N- `& G2 [/ Z% @5 p  v+ e42.Which of the following knives is used to turn vegetables?
: }% P- G# N' t3 k下面的那把刀是用来打开蔬菜吗?
: O* O0 m1 E* vA:Bird's beak knife   鸟嘴刀
2 Q/ \% I' \' Z' R4 ^  xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 [, B; d7 m0 d7 C6 z, X# y$ Z/ m6 h  }# z. H$ j' n, ^! U+ T& @& `5 O7 I
43.What is an instant-read thermometer best used for?
+ F* f$ {3 ~# R2 z2 U即时读温度计最好用于那方面?
6 U1 I) p* n' h+ I' h! `6 WA:Checking the internal temperature of a roast 检查被考物品的内部温度6 }! g/ g; S8 i8 I+ Y' `: o

4 l/ c- e5 J- w# t  b  X9 J$ I2 F; @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( _  N4 s2 t- U/ u, P( P下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 K. m# a9 z' K9 f* `+ XA:Cast iron 铸铁2 E8 ~4 C$ E  z

* h- {- B, Y# u/ P: [- \- D% Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ i! q2 R. U/ y& v. ]
哪件装备下面有一个可移动的碗和一个S形叶片?
" }9 g6 P6 U7 e5 c+ d8 ^- tA:Food processor 食品加工机- @2 {* u3 n# w- Z' c. x
http://www.google.com.hk/search? ... iw=1263&bih=572
% F% g0 M( [) i3 C( {5 v0 X: K6 k% Q7 Y: b  ]! d' |8 e
46.Which of the following is not a rule for knife safety?) _2 c0 `4 h- V$ X4 J" W# G, \% [
下列哪项不是用刀的安全规则?
' ]. g5 g0 E) bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! s; @% y3 @& @8 c) r+ M' V6 o% i2 @% U2 Y) P5 C
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 n2 W$ M) F  Q4 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ r1 w4 |8 `1 S: a; F" l4 XA:RondellES / ?( g2 Z2 ?( @2 n" N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 Y- M  }$ f% E( H0 ], O/ V6 D: t( q5 W; ~
48.Which of the following is a diced cut used to garnish soups?3 k. S" C+ z. m# ~" S
下列哪项是切成小方块用于汤的装饰?; E1 O" G/ c' }
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 S5 C2 c7 x2 D7 w7 p- _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# S& F# [3 e2 v/ W0 E. |7 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!!——
$ i+ L" J  I( r  U. s3 EA:Gaufrette 4 S9 t$ l+ E9 \  }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 {8 C7 |. P% {/ j. E. p! {! ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& _8 O. n4 n% a$ v8 d! w' PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: p/ e* x. G) ^5 }6 r9 W! U
# Z+ q5 q3 z# Q: r+ i1 t" b8 C- z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- U+ ^- B( q  S' T1 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)
5 q- T" l3 v6 F6 dA:Cilantro 胡荽叶 香菜
4 x- n- L5 I2 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# X* \0 J& u) }  s% M+ z! v

1 j! ?- `! X4 P, E60.Allspice is made from:
4 p7 f* h& J; U7 d, R3 z; F5 d 多香果,  多香果香料是什么
2 A8 x1 A9 u) |# U* bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ s; ~) f. ]9 B" s8 [3 d: ?& m4 vA:A dried berry 干浆果! e* o; B) \7 {
8 @( w( G! _  Y, L
61.Which of the following are used to make a sachet d'épices?
) z. _' B% F6 S. T0 q下列哪些是用来做香包德épices?! C7 W& v8 k* M0 ?8 B& e
http://www.sachetcatering.com/
* `0 s2 w& X+ P6 IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. s. }  V' N! S( I, z9 Y3 {( `, Z1 H: P6 @
62.Which of the following condiments are not soy based?
: R0 M5 [4 Y, v% _  q1 I9 l8 ]% ?下列哪项不是酱油调味品的?; I1 H+ k+ t# K; F. @/ d
A:Wasabi 日本辣根
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1 t! u+ u0 v$ n! w/ r# |- A/ ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 H; @% E0 k, |" l5 L$ 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:! ~, t8 W0 h. l7 H3 i, j* Z
A:Pasteurization  巴氏杀菌
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5 S/ `( N& w8 Z2 ?0 N( P* p. C% _# u& R" ]64.Which of the following steps is not the correct procedure for whipping egg whites?
/ t9 z7 }" P$ i* Z下列哪个步骤是不是正确的蛋清搅打程序?
. z" ^1 H; L* e5 `3 S/ Z1 LA: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:
' T' b7 D( C7 Z# z1 E& oA:56g and 63g 56克和63克* ^* l3 \+ u! h2 i  x( n' D. l

: \. c8 E0 M* F* s% c) M2 X66.Evaporated milk is a concentrated milk that is produced by removing
  N" e0 }* O+ q炼乳是一种浓缩牛奶 是去除什么做的
( `) d* i! E2 M$ i6 OA:60% of the water 60%的水. B- N+ W6 L: P7 o/ l& h5 y

" D" l6 E5 N: C; O! ]5 ]. Y1 Y- I67.A method of cooking that transfers heat through a liquid or gas is:
+ g0 ^0 X6 o+ C& b' H) S$ [8 L* \) L一种烹饪方法,通过转移液体或气体是:
( D- C' Q$ g: E5 F) `. FA:Convection 对流7 _5 l5 b/ \# f
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68.The cooking of starches is known as  烹调的淀粉被称为# c' @9 |" o, }7 F) s# C
A:Gelatinization 糊化% ?1 T8 T6 w0 `% ~% {4 G+ a

2 |( W( e  I$ R+ R) O- z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. C: S, b& C9 J) f! _: B3 oA:Braising 烤
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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:
  ?8 w  L9 K! S' VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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7 p& `2 O. q  w8 l: q" Z" g0 u) \
A:Fumet 原汁
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  j- r1 x: b) T$ z! H: ~5 b72.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
  }. D! k" Z" L* E4 F5 T& {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# ~: C  ~- H9 h8 E- I1 [  H. R

! [/ `+ D) ?' W; B. i73.Which of the following is a principle not used in stock making?* P0 C2 z2 z  A) l
下列哪一项不是用于制造高汤(低汤)的原则?
' b$ ~! [* S- R+ U9 d7 D" qA:Start the stock in hot water.开始在热水中操作
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- H" r0 d4 {* S74.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
- t% q6 w/ _5 w6 N9 @A:Remouillage 法语熬汤& Z5 t' v/ E  S6 _* \. q. [' N. s
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