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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。! N. l/ i! J( R
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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。2 s' d; @# ~: T  e
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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, C: }9 d. y$ L# d' r
1.Which of the following methods should be used to determine doneness in a New York steak?) I$ m) f; H9 d: c
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)4 g# i7 i4 p5 O9 L6 g" R
A: pressure touch. 压力触摸
+ Q2 ^' ~9 ?$ O9 r2 y* t$ t+ k5 D7 ^- z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! S( T) c5 w+ E; V3 \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
' P- |5 F6 J( m9 ^+ `* Z* R, cA: acid  食用酸6 |1 W; {, D! z# F3 L: P* j2 ?' f
3.Vegetables are major sources of which of the following nutrients?+ `4 ^$ s8 a- W5 g  y& b: ?. l
蔬菜中包含的主要营养有哪些* x9 P& b6 e0 u" U/ j! n/ }9 _+ K2 ]# q
A:vitamins and minerals. 维生素和矿物质。% w& N) j- X. d1 H' R
4.Cauliflower is commonly served with
4 `4 e. Q* ]6 I# w花椰菜(菜花)最常见和那种酱汁搭配
3 \8 G* j! m  q/ Q2 G9 ]A:Mornay sauce. 奶油蛋黄沙司
9 l5 V9 c1 Z2 G8 D5.Which combinations of products are found in pie dough?
& B" Y  F& d  Z$ G9 |- p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 i) s, a" S' ^# f/ X( wA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, [5 ~# |! i! v+ S0 g
6The French term for mussels is 法国语青口(海红)叫什么9 f6 _. b  j/ H$ j. S
A:moules.法语青口,海红0 e. B$ w/ V% `+ K9 l: t1 {
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! Y2 T% A, C- j3 m) C* C. O8 Z
A:faintly fishy. 稍微有点似鱼味* `8 r: O5 {! T( O2 B0 V, W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) i  M- {" U% T$ B1 i/ }9 R
A:2 days. 2天: x+ X! l1 r# P% Y' e  V( }% g
9.What are the principle ingredients in ratatouille?
, t- D& |  y3 X1 f# z  |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ y/ ~$ Y4 r$ o# f; K
A:Zucchini, eggplant, green peppers, onions and tomatoes8 y3 t! q$ s2 \% M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); E% `- ?* I  c& P2 H2 G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 Y6 N* N4 f( X+ ?8 q# Z+ j. GA:cook food in quantities that will be used up within 20 to 30 minutes.
9 [/ H0 _& K; B' X$ e% I, d大批量烹煮食物要在20到30分钟内
6 m1 H7 q& x/ p% V8 V" @11.What person has the authority to issue a Health Permit?4 E7 ]" q6 p0 w9 j) Z
谁有资格颁发健康证(卫生证)。9 }3 }6 K7 c, l
A:Medical Health Officer.; [4 `, r+ P- E2 u/ j
医疗卫生官员。
+ p* b' G5 r; e9 s12.For what period of time is the health permit valid?
, c5 B" ^6 \6 \) f: u! H健康证的有效时间是多久?
. T2 ]5 W$ ~5 q$ _! JA:12 months.12个月) [$ _/ O; h3 P. b( a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' c& o1 J0 y/ ~' O$ w4 C. t
在食物和饮料准备区,通风系统换气的标准时什么
' v6 v& R* x5 P+ U% ?A:08 times each hour. 每小时8次# c! P$ Y, M) K3 X  R2 A8 X3 S
14。The minimum temperature for manual dishwashing in the wash sink is3 N7 G! v7 A; n) Y9 ?
手工洗碗,洗碗池的水温最低多少度?! R/ O2 g$ t: `; Z! P
A:110 degrees F (43 degrees C). 43度
) V5 y& p1 e- O0 T: r8 E) y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& T8 f; C9 b" j9 w# u. U' y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 B( ]* S5 j6 U
A:180 degrees F (82 degrees C).  82度5 z+ a- X8 l. h' [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 C  m+ [. t5 f0 K# O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 E3 R3 i, x/ a: zA:en papillote.  法语自己理解  _6 G- k% W' Z0 k
17。Wing or Club is considered a
. V! x4 H/ \" U: @+ f8 z翼和CLUB 被看做是一种...+ ^. }: v  f* b4 H$ Y7 n5 I& Y
A:Bone- In Cut     带骨切% O+ k* q# u/ Q8 ~' l
18。New York is considered a   纽约牛扒被看做是一种  M- i+ v7 p2 Q) a5 |
A:Boneless Cut     无骨切
' Y. V8 A9 R- K1 F. ~19.In general, a court bouillon for freshwater fish will contain) z& ?: \) s8 f: y3 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$ C' t8 N8 \7 s6 C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; c) `! R( g& S- a: s
和做海水鱼同样数量的调味料和香料% N% O1 n3 X4 _& B9 r
20.Anise is very similar in flavor and appearance to
1 s+ ]- b" P# e% x% k八角和下面的那种原料有相同的味道! p6 D+ H8 l( p* K! X4 W
A:fennel  茴香0 X1 C) c+ F! N) s; h; Z; F6 B9 `
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 Z3 A8 }: c9 X" P2 j. t下面那种原料更像大葱且有平面的叶子
* i3 W0 B0 |, M# [1 L, JA LEEKS  似蒜葱 (这边人叫京葱)
' f, `. K/ E9 u. z2 C22.Which of the following cutting shapes refers to a small dice
1 f9 S/ B) ]7 n: x6 z7 s5 }下面那种刀切形状指的是很小的粒(末)2 J/ r* W& M( `! Q1 A6 P4 S% O
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 P: G4 e8 |9 ^9 z! A23.Oil is added to the water for boiling pasta in order to: m) L% Y+ Z* a. Y$ h" ^
向煮沸的pasta (意大利空心粉 )中加油是为了
. H, b; u' }( g: g! v) uA:prevent the pasta from sticking and to minimize foaming action.
* B5 P  n  y, N防止面条黏合并降低发泡。
5 k0 h3 u0 J1 U" Z4 Z/ ?24.Which pasta dish features pine nuts and basil?
1 S) `$ C# E4 T( |- t0 L% G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 y# O+ w8 e: m1 V6 s  {) G
A:Pesto.一种绿色的意大利面酱 * S: u$ O0 v% N" d
http://www.tianya.cn/techforum/content/96/563836.shtml; ^0 S  U  `/ A- W
* z4 R8 U. m* p! P2 N  a" ]
25.Which of the following is a spring vegetable similar to spinach?
' D. V. F4 ^$ L: M' _下列哪项是一个春天的蔬菜类似于菠菜?
' Q: y* w5 r  W6 ]3 \A:Sorrel. 酢浆草。
% l0 L8 c4 U1 |5 F4 I' chttp://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:
1 H; u" k& F/ _8 P6 X# t) [哪位厨师最早带来高水准浮夸的美食: m9 k1 }4 A7 L
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 F8 h) ]. ?9 g" \4 {8 h( w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 N1 O0 e9 j' A# M2 _1 f" uA:Cast-iron stoves         壁炉
* ]& N) f, a' R* F0 V# Mhttp://www.usstove.com/products.php?id=6
8 t+ K& N& `: G: i1 w3 ]
$ z) r, E9 s. b0 M" M5 A) [28.The French term used to describe the roundsman, or swing cook, is:
6 Z* r0 ^0 b3 f, b6 J+ c! I法国术语,用来描述roundsman,或摇摆厨师是:  V: V; M0 ?2 {7 O2 p- q+ V7 r# ^- z
A:Tournant   图尔南
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* b5 j5 m5 Z" n: O29.Another term for the wine steward is:
5 R) I! @0 O! {葡萄酒侍酒师的另一个术语是:
* T) n8 ?1 B& T3 g8 A9 L  NA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
5 S- e# B* K6 k$ E' C0 T) p- v, A霉菌,酵母菌和真菌是一个神马例子% A+ V: O% w+ ]; O4 \% N
A:Biological hazard 生物危害  U% Z$ p* i' C7 E6 A% W) f4 s

  L+ v9 O7 }8 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" l3 s2 o/ m: i/ r- G
根据加拿大食品检验局,食品的危险温度区在多少之间:) J0 ~$ N. A2 R# _) t" y
A:40° and 140°F (4–60°C)     4-60度9 a+ K$ v) J, ^4 R1 q

5 a3 G2 |  n3 d( @( C# P32.All bacteria need the following for survival:
; ^& i) t8 I0 g/ L3 t所有细菌生存需要以下哪些内容:8 d9 G  h2 o7 ~* Z! M" {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?" z4 N- V# b' ^. r' u* E
以下哪项正确表示了HACCP体系的关键控制点?
* ?. z# B9 V  |+ BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! `# g) N# S* }% H6 {1 O4 n) O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 d4 j7 E! l2 R3 x3 s! Y3 [8 ]
: y" p/ k* S" Q' e4 }. t# p
34.Which of the following is not an example of a carbohydrate?
6 r4 y% E  m7 J4 ?1 U下列哪一个不是碳水化合物的例子?' W5 a4 u1 E; N4 L- s! \6 J9 }0 @
A:Essential nutrients 必需的营养物质9 g" m6 T& W; X/ l7 d3 L' _
: z$ P0 ]' p  H" K1 r$ X
35.The process by which a liquid fat is made solid is called:4 K9 H" ~  F+ l) q. H* O+ A1 s
液体脂肪做成固体这个过程叫什么
$ n3 J$ p. P5 [7 F, Q/ L2 y3 w* PA:Hydrogenation  氢化  [' x* V1 k5 E/ O9 p
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36.Which of the following is not an example of a fat substitute?4 k6 ?1 T' n& C7 d* F1 l
下列哪项不是脂肪替代品的一个例子
' h# [6 X: a7 {1 q# H& s& O. }3 nA:Acesulfame K  安赛蜜K表
3 B% }$ b3 j# }. |- i4 w  J8 M% {* I! F$ _( h1 j4 L0 n
37.Health Canada requires that a product labelled "fat free" contain:1 W  u  V- A$ c  g& c/ r
加拿大卫生部要求的产品标有“不含脂肪“包括:
  }- `1 ]8 a& }1 }9 B* PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ R, `7 c1 x' p7 t

1 ?6 ~6 k7 _2 {6 T38.Which of the following is not a problem associated with converting recipes?4 g& Z# j  Q1 s6 K6 c8 e
下列哪项是不相关联的转换配方问题?
, G* d- N; l  jA:Unit cost 单位成本
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0 H% h4 ?; F2 P- s7 X39.The condition or cost of an item as it is purchased from the supplier is called:
5 m/ z3 k- |( g$ V8 S' b& T1 T5 L从供应商采购的物品的品质或成本叫什么6 q+ S  t6 b, S$ w5 O
A:As-purchased cost 购买的费用# L/ F( b+ h+ w5 U+ }
2 F% H& y7 O' \' V- e  Y4 n
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% j5 ^+ q# d. U  ^; I在新货到来之前用于日常所求的必要库存量叫什么; l$ f9 g/ Y/ n9 z1 ~0 t6 I
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ f6 B% U2 S$ B9 ]/ N4 D( C! K下面那个缩写是用来表明正常库存流程?+ O5 b! A* {' Z" B
A:FIFO=FIRST IN FIRST OUT 先进先出0 n& b9 A3 Y, N1 r! e& E
' e9 B- H" W  j
42.Which of the following knives is used to turn vegetables?: T) _  b! P, ~! E9 ]$ C4 [. J
下面的那把刀是用来打开蔬菜吗?1 C6 h, n; d7 p
A:Bird's beak knife   鸟嘴刀
# U, F# x" @1 ^( ]* u. xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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# h8 Z8 ]2 {9 `* r43.What is an instant-read thermometer best used for?' t4 O: t. t( P) P( {# R) i
即时读温度计最好用于那方面?) ?; y( l* \$ P
A:Checking the internal temperature of a roast 检查被考物品的内部温度* A: n) |& k8 w) ?5 a
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  T1 q, A7 w2 U+ Q0 ?- _/ C, ~  S下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 z" U, Y% I  c: q: s3 C2 |A:Cast iron 铸铁5 p* x0 m3 [* a6 z; \7 y8 R

) ~- s2 {9 ?- `" s! b0 x3 m; }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. q9 W* n3 ^$ C. ?
哪件装备下面有一个可移动的碗和一个S形叶片?$ `- S0 }# S: y, k! k% H
A:Food processor 食品加工机/ @  J* a2 h2 g
http://www.google.com.hk/search? ... iw=1263&bih=572( b; Z6 }8 j9 N( r' m+ N& {

0 y5 {. J- A7 J" U, B46.Which of the following is not a rule for knife safety?
; K9 Y: \  U5 m6 i$ b+ M; [下列哪项不是用刀的安全规则?* S' \. D; r1 }4 Y7 I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 j4 M/ b; n- c9 n: r  D3 x5 Y( w5 V0 l2 Y9 U5 F" H8 v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: H. u* R! c% B8 i5 M( F+ u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 n1 {2 j& Q8 D: mA:RondellES ! D' Q% X+ M& ^" S- E& `
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 V' j8 V2 U% e% p) D2 i+ a
7 a: c2 a7 v6 Y5 h
48.Which of the following is a diced cut used to garnish soups?
0 g3 Y- F+ C. p3 E1 U1 Z下列哪项是切成小方块用于汤的装饰?1 {6 t# h' H8 C; R" h3 J9 D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 D/ M: R4 \" D4 S9 H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 H/ {3 w' o& c+ O
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!!——8 K% _2 u! g6 y$ K2 i. I
A:Gaufrette
: B9 E' z' z+ b! Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 x3 b0 Z5 |$ i
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  n8 `* A9 R* p' F' P) N4 G2 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 }% r9 \6 g- f, r* d' M# M5 ^
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)
* l5 ]$ d* u. ~( C: Y# w' ^* y. \A:Cilantro 胡荽叶 香菜
9 R) t8 q! v, a! D3 I5 jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; J: R7 ^/ E! c# Y

. R. l; @# @* ?  @60.Allspice is made from:
( c1 c( }0 F* {8 s4 Z 多香果,  多香果香料是什么& H( s  V& A* Q1 p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 h% ^# |4 C! y( ]% M6 u9 l
A:A dried berry 干浆果
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. s; h, Q5 M! t! e' h' ?( z3 F: b. u61.Which of the following are used to make a sachet d'épices?
* m& R( ~; X/ C) O! Z/ r下列哪些是用来做香包德épices?0 k  R+ z& o9 X: m
http://www.sachetcatering.com/3 g* X+ {$ ?( i" q( d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
/ T% c0 K7 t! b9 k+ a: B下列哪项不是酱油调味品的?
, n+ ]0 P1 [4 x& V6 W, K/ |A:Wasabi 日本辣根# a* C& H9 C2 j+ V
5 _; ^- L. D# ?* U$ \1 \2 k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- Z" n" z# Z' x5 p4 H  X5 F/ t+ }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:; o0 y1 {8 o# G; I
A:Pasteurization  巴氏杀菌
! b5 [7 t* q- T0 J$ r7 C
  H9 Y& W0 V5 D5 S" [64.Which of the following steps is not the correct procedure for whipping egg whites?
; f0 y! J9 H* `! @# V下列哪个步骤是不是正确的蛋清搅打程序?* \. F1 f* p. B( z
A:Allow to rest before use. 允许休息后方可使用。  i. f+ P, q8 N1 _& N& e/ Y4 F

' x" ?1 J! i/ u( f65.The weight of a large egg is between:一个大鸡蛋重量介于:+ E) M6 R4 i, I2 n7 X) S. W) t
A:56g and 63g 56克和63克  l* \3 I) S  c% T+ E7 u; A
+ B: y+ f7 J/ @" m0 w1 }
66.Evaporated milk is a concentrated milk that is produced by removing& `1 D& E% M8 m; `+ q# z8 k
炼乳是一种浓缩牛奶 是去除什么做的
8 p9 N6 x" \+ zA:60% of the water 60%的水
7 a- x$ T; P6 l% l) x9 Z- O
0 e1 j( C& N) n/ N# F# G) a67.A method of cooking that transfers heat through a liquid or gas is:  Z! o! |  Z2 G# T$ X
一种烹饪方法,通过转移液体或气体是:
! s1 p4 z6 z" H  AA:Convection 对流4 w6 o4 b/ t  j! R  t

) O7 ~0 `& [0 {" ]0 V# p68.The cooking of starches is known as  烹调的淀粉被称为
$ _7 ^$ z( A, E2 \; v+ h& s8 zA:Gelatinization 糊化
, p4 S9 t3 H2 S) u% U9 D( L, k1 k' @. I  U7 V% {" 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?: y3 A* C0 i/ U6 Q6 a
A: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:
+ Q$ U" t! x# g: v+ t7 CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' g  R3 b6 K8 x  ~) b1 d6 v5 M3 j/ a: L8 ?
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- m- ^1 ~, Q+ h( T. z2 z9 I/ J
A:Fumet 原汁$ W5 X; V+ }* V3 W1 W

6 Z8 n4 K; n+ [& H; Q1 _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
/ F" F0 r8 K) N2 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 y1 l& J$ Z( v" V, d9 ~0 l5 E
1 V& ?, U5 U  g1 {9 |  R3 j
73.Which of the following is a principle not used in stock making?
1 o, i  [* P) N下列哪一项不是用于制造高汤(低汤)的原则?2 Y. ]( W; N8 A, |
A:Start the stock in hot water.开始在热水中操作5 f/ i! f  b3 J# r. f5 h) ?

4 v+ e5 T* n( x3 r1 e" k1 ^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! e5 y9 l* p4 N" Z+ V# @0 X! }
A:Remouillage 法语熬汤
3 g2 w/ S$ R+ v, R( Y# H  Yhttp://www.haibao.cn/blog/post/176242.htm
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