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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。1 z! n' D* i3 @  a9 ]$ w+ U
0 U2 K9 p. D% y% i
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。0 J# P6 Z+ m4 L0 n. F. C
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/ G3 d7 @+ v* k- D) ~# p4 r- L
1.Which of the following methods should be used to determine doneness in a New York steak?: F  G, l& D6 r( B) m4 i, K& |, 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)
! q8 w+ e9 g2 V7 Y( J7 T/ R: OA: pressure touch. 压力触摸& _8 C5 d! w8 |8 O) f1 V% G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" A  i4 w( u1 Q) A4 R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& S5 R1 d: s1 |- |
A: acid  食用酸
7 p0 O- z% K* J( y2 @5 Y! r! z3.Vegetables are major sources of which of the following nutrients?+ z5 T' R( ^5 U3 \& S+ I5 E
蔬菜中包含的主要营养有哪些
0 W0 K% Y" W; O) I! jA:vitamins and minerals. 维生素和矿物质。% ]& Z. q- Y7 ?" P( f; E
4.Cauliflower is commonly served with2 G4 l) L& l6 Z- A  l
花椰菜(菜花)最常见和那种酱汁搭配9 h/ _  r, i- a1 y
A:Mornay sauce. 奶油蛋黄沙司* m3 m( l5 m* A  x# @7 @
5.Which combinations of products are found in pie dough?5 a2 Q. G: b6 c4 Y, L- E
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ R" }7 f; b; B  {+ @3 k% kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: K4 x/ I" z- q* A5 j6The French term for mussels is 法国语青口(海红)叫什么9 `- ?9 q% R' _; `. A( q! }9 k
A:moules.法语青口,海红6 Q3 e6 p% ~3 D8 l$ N  v2 h; _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, W; R0 H9 u  }6 X/ d0 }
A:faintly fishy. 稍微有点似鱼味" u9 _7 p: v1 A" Q  z! c; M8 n  P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 L. A' Q/ J# ~' U- ]A:2 days. 2天
0 _- e* p% \, p& S% X: h9.What are the principle ingredients in ratatouille?
1 E! A! {6 v; }/ u) `+ C! `. l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 A7 J& r" N& q1 x  uA:Zucchini, eggplant, green peppers, onions and tomatoes
( Q+ e* K( }+ l  S, X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# {7 d8 r" A3 E4 X6 x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 `' @; n. y& X( u: f* q
A:cook food in quantities that will be used up within 20 to 30 minutes.
; h0 \9 `- ~5 c2 P% F- V: j! i! c+ V大批量烹煮食物要在20到30分钟内. X$ j8 s' n* Q" q5 g. a4 V
11.What person has the authority to issue a Health Permit?! j/ y/ s! d5 b5 S! a- X
谁有资格颁发健康证(卫生证)。: k# R7 n5 d5 q  T; p
A:Medical Health Officer.8 E1 G* Y6 Z% X- L' l
医疗卫生官员。9 x1 G$ b# c' A/ r8 S8 w" n- s
12.For what period of time is the health permit valid?
7 B  x( G( Q- B2 I+ z4 I5 o健康证的有效时间是多久?
9 H9 N5 q0 f  T% D5 qA:12 months.12个月
4 Z0 n& |3 A$ N# j6 {3 b: z13.In the area where food and drink is prepared, the ventilation system must be able to change the air: X- O2 W9 H6 x) J
在食物和饮料准备区,通风系统换气的标准时什么
. n5 w& \/ Y; @. o3 e4 v- C. SA:08 times each hour. 每小时8次' Y1 W6 `, E! _
14。The minimum temperature for manual dishwashing in the wash sink is9 I1 L$ ^5 C5 c' b2 E; k) X7 u
手工洗碗,洗碗池的水温最低多少度?7 Y3 P7 }, i5 D
A:110 degrees F (43 degrees C). 43度
! Y4 t! j8 w! o- T  g* b5 a" C; e15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ Y" i, i" u0 o: i% W. x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; S! j3 ]8 @4 O9 ]
A:180 degrees F (82 degrees C).  82度  _! B! Z6 S. c8 Z* }. X' `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 E% {+ W2 ?& Y: g$ O( y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  b( Z* c3 {+ A$ Q' i! J% k" i- dA:en papillote.  法语自己理解
% I+ g* X. X- ?17。Wing or Club is considered a
  ^0 W' D  S6 _7 t翼和CLUB 被看做是一种...
0 S$ H; O, n3 b  x/ b' i3 sA:Bone- In Cut     带骨切
2 s$ Y# b. Z, Y' C  x$ ]2 Q18。New York is considered a   纽约牛扒被看做是一种
0 y) D/ O' v9 _1 N& M: iA:Boneless Cut     无骨切
# {" }% m+ n& c4 o& R( |  M19.In general, a court bouillon for freshwater fish will contain
0 N' Y$ w, X% a' ^$ e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; j5 |$ I+ D) g. Z7 A+ w. T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 q) l: P# U/ j% D5 D( {
和做海水鱼同样数量的调味料和香料
/ r; _3 {  a6 I3 i- `20.Anise is very similar in flavor and appearance to: Y9 }" }' f4 V+ Z; r& ~( L, k
八角和下面的那种原料有相同的味道
$ [6 @* ]# L! GA:fennel  茴香
4 M( j. Q: ?9 b. }  x5 Y% w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) E/ ~7 Q' f; ?1 V( e7 b
下面那种原料更像大葱且有平面的叶子" o2 |$ f3 a0 o. r
A LEEKS  似蒜葱 (这边人叫京葱)5 Q2 `3 s; ^3 [2 t" W
22.Which of the following cutting shapes refers to a small dice
# s5 p- v/ P' t2 @下面那种刀切形状指的是很小的粒(末)
9 L) z7 z% z. C* X' L  Z2 OA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 ^/ d6 u& y( R9 N
23.Oil is added to the water for boiling pasta in order to
2 `+ t% [, P% M* Q" R1 ^2 t# O) U向煮沸的pasta (意大利空心粉 )中加油是为了3 [4 E; ]5 L/ x% I4 U' @/ a! n& x
A:prevent the pasta from sticking and to minimize foaming action.
  @  }' e& h2 y3 D8 j6 N防止面条黏合并降低发泡。
/ I% r2 r% z5 t) Q) r24.Which pasta dish features pine nuts and basil?. T! A  Q: E) Y! H: {4 O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; ~7 i' O4 O( q6 W! u. KA:Pesto.一种绿色的意大利面酱
! r2 e+ R) ]/ [% uhttp://www.tianya.cn/techforum/content/96/563836.shtml7 P* f/ P1 c# K1 t; b( o
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25.Which of the following is a spring vegetable similar to spinach?" g) l: W2 K3 m9 i0 `* z( G
下列哪项是一个春天的蔬菜类似于菠菜?
8 g, ~8 j; j) I2 o3 CA:Sorrel. 酢浆草。
3 |! e& W3 A# V% F) g; mhttp://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:5 j8 [( x5 A' W9 b/ b  M
哪位厨师最早带来高水准浮夸的美食
0 }6 f# l5 B1 U! d) L& ]; z! D7 JAAntonin Carême 人名 安东尼·卡罗美
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( R4 p1 ^, g( ^: h9 m+ U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& [  I5 `7 [+ C6 o6 O6 t  g2 k/ `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- r3 x( h# d/ T0 z
A:Cast-iron stoves         壁炉8 d, I7 |8 u; Q# R: J3 s
http://www.usstove.com/products.php?id=6' r; v, E3 ^4 Q5 v' ^( t2 O2 u
8 N" c' _& w& K
28.The French term used to describe the roundsman, or swing cook, is:
( k# O# s9 j# v- Z# o- M法国术语,用来描述roundsman,或摇摆厨师是:0 M4 F$ n9 F, c* q! M) X
A:Tournant   图尔南
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29.Another term for the wine steward is:
9 d6 s& d" f. \. v7 l  e2 i葡萄酒侍酒师的另一个术语是:; u( u# h* m8 Y5 c" H7 u
A: Sommelier 侍酒师* R0 C4 K& @% j; G( L% s1 F: w( M
  d3 \3 K) h! C) E' y" U0 F
30.Molds, yeasts and fungi are examples of a:
: P4 C. L% C8 ^1 \1 O6 R霉菌,酵母菌和真菌是一个神马例子5 D% ^6 i& A: R8 X" a& r6 u8 }
A:Biological hazard 生物危害! M9 I% j0 s: J8 G- F

& u1 M. x- _5 {) x; d, R* p/ S6 g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* O8 o# V* @6 n' S
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 S4 {5 r/ ]( M$ tA:40° and 140°F (4–60°C)     4-60度
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: k2 z$ C, a' D5 E32.All bacteria need the following for survival:6 _$ @3 `) {1 l! G
所有细菌生存需要以下哪些内容:
' b" |/ |2 T, }& k# x; ?5 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 z2 S! J# q. V. j, S: k  l/ X6 a2 {: u2 n9 j! u1 B, b' q/ m
33.Which of the following correctly represent critical control points in a HACCP system?: @( r$ ~2 E7 t( X- A5 q! _
以下哪项正确表示了HACCP体系的关键控制点?
0 V5 R5 a1 ^' bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 J" W/ Q6 I+ c. u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  B4 X+ g! o; `- M2 h, |. S. ~! F- d. J1 E: c5 c  R/ v
34.Which of the following is not an example of a carbohydrate?/ G5 P3 b! h2 k
下列哪一个不是碳水化合物的例子?% e( k' L& ?/ {4 e6 z* b
A:Essential nutrients 必需的营养物质
+ h' t0 V$ a  T; D! l8 y0 c1 d" J! c/ a8 U' ^3 {5 q, i
35.The process by which a liquid fat is made solid is called:
8 C! u& `  C5 \液体脂肪做成固体这个过程叫什么
5 Z9 q8 b8 t6 V* V- W6 o4 c0 G( |A:Hydrogenation  氢化
/ u0 y8 H7 W$ |; e$ v& j, `1 T( A( s$ e4 ]+ W5 n1 ~
36.Which of the following is not an example of a fat substitute?1 x* p6 J+ w+ u! H
下列哪项不是脂肪替代品的一个例子6 W: ~: F4 |( d- B
A:Acesulfame K  安赛蜜K表
2 M1 O$ T) a4 t* |, B5 Y  s% R
+ G$ j) ?0 }# r9 h37.Health Canada requires that a product labelled "fat free" contain:
, V( X- \3 X6 B9 X( `2 Z3 ^加拿大卫生部要求的产品标有“不含脂肪“包括:5 r. V3 i" B3 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 }) q5 c  x5 n# D8 s9 K* @# P9 q8 L( v$ P5 f( b' J. a( K' I
38.Which of the following is not a problem associated with converting recipes?/ R! @$ g. R, E# X9 Z
下列哪项是不相关联的转换配方问题?
$ W7 j2 D; D. G$ V' _" _2 G$ KA:Unit cost 单位成本1 k4 ?' i4 G9 e6 s
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39.The condition or cost of an item as it is purchased from the supplier is called:' D3 F' Y6 l8 S( y8 }
从供应商采购的物品的品质或成本叫什么) l, i3 X, i; ]
A:As-purchased cost 购买的费用
8 r; C0 h3 G! H3 }
( j5 k. l  B4 _40.The amount of stock necessary to cover operating needs between deliveries is known as:% z) E! t' ~* _0 ?* B* x0 u
在新货到来之前用于日常所求的必要库存量叫什么5 s! Y$ o- ?& w2 ?; ?6 ~2 K
A:Parstock 基本日常最低库存
2 Z; b* V& {/ a5 B
+ P. G' F' Q) N- p41.Which of the following abbreviations is used to describe the proper rotation of stock?. w' V  f7 g; P, A3 w* |- W$ R1 n
下面那个缩写是用来表明正常库存流程?
3 C7 @/ u- t: `) {+ mA:FIFO=FIRST IN FIRST OUT 先进先出
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" b) Y5 ?: X5 |' J3 L( G& B42.Which of the following knives is used to turn vegetables?  V$ Q* H+ A/ l4 ^' N, K4 S
下面的那把刀是用来打开蔬菜吗?
+ e; n+ n8 J' x; P4 UA:Bird's beak knife   鸟嘴刀5 C. P, ?: Q% I: V) l+ p+ k. ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. ]# k2 e& B" m2 F" V6 q

3 l1 b, r( Y2 Z* J* @$ N! }) q/ b43.What is an instant-read thermometer best used for?
2 ]3 P4 X3 O# O  j+ ~9 O8 c即时读温度计最好用于那方面?
0 Z3 e7 x" q0 c# V1 W; _/ \A:Checking the internal temperature of a roast 检查被考物品的内部温度% I& i6 Y* \, R. b& h* {; f
+ [$ z5 ]# i8 }+ N
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 A2 T% x- o! \( z  E3 B下列哪些金属材料受热均匀,通常用在铁板而且非常重% j) y. H! }1 _7 H
A:Cast iron 铸铁* m! h0 n9 M  Q% S

1 k: A  F1 M* {  d3 f$ s1 R- p45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" Z/ \' T$ r( z5 d4 @* |+ t$ l/ h
哪件装备下面有一个可移动的碗和一个S形叶片?
2 i5 \& l0 E! z5 K( m6 {5 UA:Food processor 食品加工机
+ k6 d) Y/ }! a& L/ Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
3 q/ ~2 ^3 o9 _* A+ z/ r8 U# g+ d
46.Which of the following is not a rule for knife safety?$ s( V: E6 W* [( P, `
下列哪项不是用刀的安全规则?. [, }0 u2 g  V% _3 V2 K! C9 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 {" Y3 Z: o/ d# l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) r; p. `" K. x4 [A:RondellES
, p/ J' s  c9 ?; K5 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 L% w1 M/ L. A6 D' R* C7 n; g, ]8 i" X& g6 s1 M
48.Which of the following is a diced cut used to garnish soups?  F+ g+ M/ D0 b9 n7 k: Y2 |
下列哪项是切成小方块用于汤的装饰?5 H  Y. M. B/ K. o- K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( v; D  j. C+ _2 [( y2 F- {- ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 ]% V, S' n. _, X& {4 s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!!——
" r+ s* L0 }. _  E! n, CA:Gaufrette 6 I$ k; F8 u+ m" o! d0 }* U) r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* }7 ^9 I4 K! x8 M0 |' h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* Z, v* |* n" n6 C( y1 _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ A0 k5 d  H3 n. S' O
9 V& l' l+ j# M. P$ Z  ~: t( h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 J+ n$ v) I+ U5 G4 o" H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)
$ d6 t# z% o0 l' S  GA:Cilantro 胡荽叶 香菜
6 N" k& g, T' m+ d. yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 Y  Q6 t( R. f( T9 W
! k5 C3 W% N2 h$ E. W60.Allspice is made from:- x" S6 S6 s0 i5 u% n: z$ E
多香果,  多香果香料是什么( U# W' e! ^% s, N: e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 e2 u  L! A8 _- p; V
A:A dried berry 干浆果$ W+ A! G9 e! u, W& n

. `9 B' C. m* V- u2 N61.Which of the following are used to make a sachet d'épices?
/ Q( u  o* `& ^+ M; x9 u6 `) q# g下列哪些是用来做香包德épices?2 j  j# C' c- F/ P( i" n) u
http://www.sachetcatering.com/
  P6 X  e( Q4 S) fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 a/ s) u) u9 m5 ^
, S" \( C2 l, t" @
62.Which of the following condiments are not soy based?
& \$ x) G3 l$ x+ f% r# m9 F下列哪项不是酱油调味品的?. m- `9 ?: y6 A  k, Y! s: K
A:Wasabi 日本辣根! L8 c: N  W, D+ K% w+ m2 e/ ?

7 U+ O4 T. |( v1 v% |5 k% I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& m4 w2 n! `. p2 g% `- B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:( k! {9 m' Q. B! t& _
A:Pasteurization  巴氏杀菌
$ b; z$ \9 Z" M4 x) F
5 |, n/ `" h+ _5 u6 `% s! H" i64.Which of the following steps is not the correct procedure for whipping egg whites?
5 `1 u; u5 u" D$ f/ _下列哪个步骤是不是正确的蛋清搅打程序?
2 G) ^) t/ X8 [8 e/ A4 h" HA:Allow to rest before use. 允许休息后方可使用。
* n, j7 ?! M& f) G7 G$ c* t
, p1 h. s8 u) }, h& I65.The weight of a large egg is between:一个大鸡蛋重量介于:' N: }. y+ ~! ]
A:56g and 63g 56克和63克: Y. J) D$ a' {3 d) F
: {# M5 {8 y3 P
66.Evaporated milk is a concentrated milk that is produced by removing
  T! k2 }0 G* s% E. F5 x* \! M! D炼乳是一种浓缩牛奶 是去除什么做的
, E* `: a0 ^* B+ M/ Q$ vA:60% of the water 60%的水9 B/ `' x! Z: e) ]

, ]9 A: S! |2 i67.A method of cooking that transfers heat through a liquid or gas is:
; h' C& J! s- a. e8 D一种烹饪方法,通过转移液体或气体是:
0 _6 o* ^* _3 I7 {! SA:Convection 对流" f; {7 _' r, Y

0 W4 h/ [& E+ v* t, R# w4 g68.The cooking of starches is known as  烹调的淀粉被称为
8 n5 C2 f5 t" i/ B7 ?2 pA:Gelatinization 糊化
0 n. H) c8 J8 b. e4 G  G2 g6 J4 B( J' |# j2 ~: {! x; |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" z8 j0 M) W* E: aA:Braising 烤
# z2 ^; u7 G/ H  u0 e
( w1 F% s# R. h- R' H0 J. g. G70.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 D) H4 Z$ ^( E7 L) J* O; Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 ^( E5 t! }- q
( k5 I1 w% N; ^% b2 g% A7 _
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4 J) I7 I5 B  w6 W" l1 u% S$ P: H- m
A:Fumet 原汁
& f4 W2 r. e  S+ J* `* N7 u
+ x, O. i6 T8 Q" y) T$ J72.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
8 ~9 c8 }! \/ j. G- NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ G! i4 C" Q- {5 B
0 w1 N2 N. q* R: w73.Which of the following is a principle not used in stock making?* b+ q$ B7 x6 A& G, C, M
下列哪一项不是用于制造高汤(低汤)的原则?
/ T  j5 O% o3 J- f$ XA:Start the stock in hot water.开始在热水中操作0 E$ ]8 o# ^& I( g/ s6 ]4 G

0 U9 f9 q3 c3 ~8 E  F1 u/ r; B% `8 f74.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
1 R6 w. D9 }4 E  ~# JA:Remouillage 法语熬汤( y4 Z, r7 A9 i, t
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