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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。9 i; R: m3 O2 d8 b7 L

6 R) O0 \3 ]$ j* _! P$ N5 L8 X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。
1 ]1 V/ l4 K, {5 a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
( Y- w. s) o1 `8 @6 S1.Which of the following methods should be used to determine doneness in a New York steak?
( w3 v. E! v) ~  D- W- {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)
, [! S; p' o: D; dA: pressure touch. 压力触摸( D, o4 F7 W% F5 A9 P: ?2 z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  _# v3 W3 M3 D2 ?% K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
0 c0 L6 @' ~& x8 G! ^7 RA: acid  食用酸
4 K5 O2 U0 @7 z2 D6 \( e3.Vegetables are major sources of which of the following nutrients?+ t0 X- z% e7 w0 t' K! I
蔬菜中包含的主要营养有哪些
' z4 y* ?9 a% ^. e- u4 eA:vitamins and minerals. 维生素和矿物质。
- [1 V: `/ G" Q- o4.Cauliflower is commonly served with# G9 w$ X! Q3 G! h
花椰菜(菜花)最常见和那种酱汁搭配$ ~4 @! L8 d5 E8 n8 e
A:Mornay sauce. 奶油蛋黄沙司; X7 E7 ]4 g: j. k, A2 r/ x
5.Which combinations of products are found in pie dough?
9 X' g4 _" k* }2 V8 _) s8 }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 s' q5 Z, p5 Z* R, FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! s  I. b, t- K5 o6The French term for mussels is 法国语青口(海红)叫什么
& ?0 z2 h0 |6 ]" U5 |9 V; B5 OA:moules.法语青口,海红+ L6 u0 m2 n4 W6 d  c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  q4 v) Q! m% p6 L* VA:faintly fishy. 稍微有点似鱼味
' g  ?3 K2 A' c( Q- w) b. G- T& n$ h1 f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, C3 G* W9 g( }: {3 P* H
A:2 days. 2天! ?, @! K+ E5 p: v/ W
9.What are the principle ingredients in ratatouille? 7 t7 v. `& O- K7 p2 h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, N" v" @  m- U. Q! o& }A:Zucchini, eggplant, green peppers, onions and tomatoes$ f2 ^+ W: G7 _+ D) n2 s0 @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 q* P: ?- U4 U  }( k! }6 Z6 }& @
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 o8 U& s9 g  y8 S  XA:cook food in quantities that will be used up within 20 to 30 minutes.
7 @/ Z' G1 a1 z: O) w" r6 P大批量烹煮食物要在20到30分钟内
4 k/ C: c. I! r11.What person has the authority to issue a Health Permit?
) Y6 i6 }# S0 A4 Q" X" Z# V谁有资格颁发健康证(卫生证)。
: E4 v7 D2 D& X2 E4 VA:Medical Health Officer.- [$ n2 t* q& X: k$ L
医疗卫生官员。/ O  a1 Z( _: \3 @
12.For what period of time is the health permit valid?
  y/ D: C0 _8 Q健康证的有效时间是多久?, q& k( F' O  P
A:12 months.12个月
5 h7 C) ?2 h4 o" K9 G$ E13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 }" ]; Q* j0 V( y; z在食物和饮料准备区,通风系统换气的标准时什么! K0 H& @( H/ I7 E: V' U7 G* R
A:08 times each hour. 每小时8次
% ^& z9 M2 j% `3 T14。The minimum temperature for manual dishwashing in the wash sink is3 p) G7 u% h& ]4 m- p
手工洗碗,洗碗池的水温最低多少度?+ O1 Z* r+ N  T) F! `$ \
A:110 degrees F (43 degrees C). 43度
. U& h$ z; ]* G* V& b$ n0 k15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* @! B. G7 o( I6 J1 K, `2 @; A7 C' c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 A/ c& M4 M/ e1 _3 t% F+ f- PA:180 degrees F (82 degrees C).  82度6 @; c4 L/ e- U9 m+ T. _1 F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- |5 ?7 u: ^5 _0 u, R9 ~2 l+ V$ T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. j7 I4 Z' ]  o8 z$ E1 OA:en papillote.  法语自己理解1 c& X- ^2 X% v: ^- f
17。Wing or Club is considered a
# k5 ?! P, G  R" w1 y! a! X翼和CLUB 被看做是一种...8 |) K5 H0 o. T1 I$ C0 g5 S2 ~
A:Bone- In Cut     带骨切) d; q. ~. d# M1 X7 j) Z/ z* H
18。New York is considered a   纽约牛扒被看做是一种
2 r" o" c- }) x$ OA:Boneless Cut     无骨切
& _0 D+ p' y- ?7 M) F19.In general, a court bouillon for freshwater fish will contain- h# \; N& p& E6 ~* k+ v( a* P5 s
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 @; h  L2 x% j/ A2 F* m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ v3 V$ l9 r# g0 Y/ X7 t( Q7 [和做海水鱼同样数量的调味料和香料
. s5 S6 Z  P3 d, d1 l" y1 o20.Anise is very similar in flavor and appearance to
+ g. e. s5 a  i" V9 ^+ ^八角和下面的那种原料有相同的味道5 r4 S; n" a8 U0 i5 |% t9 V
A:fennel  茴香5 _  w. `  m) ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ _) c! P3 k$ F
下面那种原料更像大葱且有平面的叶子
+ N) h6 z9 E( h$ HA LEEKS  似蒜葱 (这边人叫京葱)
! o  e* v; E& J' m+ s4 ^6 m22.Which of the following cutting shapes refers to a small dice
/ p* D5 y/ e5 D4 O8 D' P8 S下面那种刀切形状指的是很小的粒(末)
! J7 _# l0 Q! Z8 @( E0 I3 hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, g* _' E! ?( D8 {23.Oil is added to the water for boiling pasta in order to
. b. O# B- `- J3 [向煮沸的pasta (意大利空心粉 )中加油是为了
$ ~! ~, e3 x: Y% ^$ IA:prevent the pasta from sticking and to minimize foaming action.
; \8 Q( ]( V1 }# P/ T: t  X! E; y防止面条黏合并降低发泡。4 a6 b6 d! q/ [" D
24.Which pasta dish features pine nuts and basil?* l' ~) H4 ]# b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% o! }3 m% h' P& p8 @
A:Pesto.一种绿色的意大利面酱
4 Y8 E8 @8 B! P5 E$ Dhttp://www.tianya.cn/techforum/content/96/563836.shtml! }% V& Y. k8 O, s/ Q! `
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25.Which of the following is a spring vegetable similar to spinach?2 s6 r8 W, m2 j; \% C. ^$ R
下列哪项是一个春天的蔬菜类似于菠菜?$ H! \8 K) ~) N5 F0 ], y8 I
A:Sorrel. 酢浆草。0 E0 }7 G( f: D3 m7 s& V( }4 t
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:9 K4 c% }3 W. ^& C1 @, \9 Z
哪位厨师最早带来高水准浮夸的美食
8 F. `+ i' R( m* cAAntonin Carême 人名 安东尼·卡罗美
% I, ]% g+ I7 _% P1 O1 R) Z0 f+ Y, x$ x3 \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* Y* E; T' a1 k2 {0 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 。
3 r) e% b" Q# L/ M+ _& eA:Cast-iron stoves         壁炉
' Z2 T9 i+ x) J, q1 l; `http://www.usstove.com/products.php?id=6& ~" o7 w9 B  u: T; C2 f
, K" s7 s! v+ l9 [9 h8 O
28.The French term used to describe the roundsman, or swing cook, is:
: ^, u/ R6 Q7 s, r* Y3 p  `* `法国术语,用来描述roundsman,或摇摆厨师是:
" w, e5 ?4 M8 R' P' h3 K: iA:Tournant   图尔南
: X3 @# J- L. N& x
/ |/ a8 {  [( z. l% o+ M29.Another term for the wine steward is:
& j# a  U! l1 x1 Y9 ]1 d$ ?+ ?0 e葡萄酒侍酒师的另一个术语是:
1 Y; T, u- e9 W" L* U7 \A: Sommelier 侍酒师
( x# i6 C6 s0 h: K7 P2 I. i0 ^
+ L/ a2 C3 s$ o' X" Z2 v: \" Q30.Molds, yeasts and fungi are examples of a:
1 l' G9 p% \  @霉菌,酵母菌和真菌是一个神马例子
; S  @0 w! E7 ~% B" pA:Biological hazard 生物危害. O, H% `% y  f  o

9 A8 i. \- k% ?7 q% y& a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. N+ a7 ~7 W2 b7 t5 v) t根据加拿大食品检验局,食品的危险温度区在多少之间:
, |5 K* q# g  p% s* z6 u4 bA:40° and 140°F (4–60°C)     4-60度' w2 A; U0 U' h  ^& M
/ M, w/ d) U) M. f. i; J8 l& o
32.All bacteria need the following for survival:  a2 L# h! R& z# i
所有细菌生存需要以下哪些内容:" u/ m( q* e. F) k; `; m
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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7 F1 G# G* H" l4 O/ q7 E33.Which of the following correctly represent critical control points in a HACCP system?0 [5 C! A$ _9 |
以下哪项正确表示了HACCP体系的关键控制点?! J) K( @) {: t1 a6 |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   s) W" ~# D9 R2 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 G$ a$ y1 u3 W  S2 [/ @$ `" b
. j: a; ^6 c3 X" x# x2 M  c
34.Which of the following is not an example of a carbohydrate?" i, }! c& k6 I, @# ?( b
下列哪一个不是碳水化合物的例子?
* U6 i( }9 P9 a* i( s& ]A:Essential nutrients 必需的营养物质
' G# G, _) x! I* l0 z; T; e0 c6 G, X' u2 k5 w0 O9 ~
35.The process by which a liquid fat is made solid is called:
. |. W( q3 W) d! k" Q  y1 ~液体脂肪做成固体这个过程叫什么5 P+ V$ z# x3 l) f
A:Hydrogenation  氢化
3 o) R: i# i% I( n; ~9 e' e+ C7 O0 Y% Z7 x' s1 Y! Y/ w: n
36.Which of the following is not an example of a fat substitute?
/ G4 @. v' O# e" w$ L) h下列哪项不是脂肪替代品的一个例子* H4 a- n8 X0 Z* n
A:Acesulfame K  安赛蜜K表, s8 Q' d8 p' P" Z& a! ]6 y

8 c5 [8 w& i3 l9 c" P7 [) F" H37.Health Canada requires that a product labelled "fat free" contain:/ h# f0 N4 B, ~( M
加拿大卫生部要求的产品标有“不含脂肪“包括:) _* k# P; c- M7 c5 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ s. [3 x' {( u! w- \/ I! }* g" [/ R( s
38.Which of the following is not a problem associated with converting recipes?
- B. w+ z9 Q# K; o下列哪项是不相关联的转换配方问题?4 r8 f3 S9 J( j2 ^& m8 |& C1 ?( F
A:Unit cost 单位成本
& k5 u/ q4 l9 E- G
$ U0 U# L$ |/ z: {5 t39.The condition or cost of an item as it is purchased from the supplier is called:
% s, N. k* a2 O% @/ m, J8 V从供应商采购的物品的品质或成本叫什么
6 R' o# ^6 A! L8 }  Y$ h- WA:As-purchased cost 购买的费用
7 S, b, C4 g9 M" B6 L5 S" g, Y! [1 W5 J. ^" w
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ Q. m( @0 n- Y
在新货到来之前用于日常所求的必要库存量叫什么5 Y% F% `: V8 s! i1 p
A:Parstock 基本日常最低库存
3 ~1 }5 p; v3 [/ [% w( `
& R3 t1 i2 Y, ?2 h/ e$ m9 I& {( S, l41.Which of the following abbreviations is used to describe the proper rotation of stock?* s1 K! N$ C( I" E5 F% B
下面那个缩写是用来表明正常库存流程?; \9 G5 l! I9 v" [# L
A:FIFO=FIRST IN FIRST OUT 先进先出
8 @% s% O" Q# O) G5 S) l- b! B. S0 n, H) G& W
42.Which of the following knives is used to turn vegetables?' f  u2 Y9 L# a* P
下面的那把刀是用来打开蔬菜吗?* n% x/ d& s2 K# Z8 A% [
A:Bird's beak knife   鸟嘴刀, C: k/ m7 W: X! v  b! G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# o7 V5 a$ l# c. x* M/ }+ Y
# N6 b& C8 B* R+ T( i
43.What is an instant-read thermometer best used for?
" x. e% C7 S/ Z' F# i5 p& \- `# y9 Y即时读温度计最好用于那方面?% w+ w0 i! E  ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度( Q* Q! o) W" q& c4 H

0 H! u9 q+ {! ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ x- \$ j, N2 Z3 m
下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ Y# I  k& ?% I- ^$ m1 m' A: SA:Cast iron 铸铁* v: J3 C; ]3 S" m' l
& a# |  Z" \7 |, s; x6 V1 x$ `: ~7 o) w- `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 [% g5 F  W) a9 [哪件装备下面有一个可移动的碗和一个S形叶片?
9 @0 O: B, a7 x3 @8 x; |A:Food processor 食品加工机
& q* u" n+ p/ C' \/ R/ ~1 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572( r% e4 v6 v, f$ Z& Y$ I" E* S
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46.Which of the following is not a rule for knife safety?0 U- i  W& I7 q1 C0 O" t+ g4 R+ n
下列哪项不是用刀的安全规则?
0 H: M( [' o0 \+ k& ?9 P1 G4 ?0 EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 j$ R. }) q4 Q/ m# t4 \) z/ E2 i
( R1 r2 f) G6 u
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) G$ t0 d5 e  o8 w% @2 n: `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' \% ]1 `) s4 r8 CA:RondellES ) ?3 t( {' H8 g0 b) s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; U  x" j2 {' V7 o6 M  z% F
# E; L& Y- {% A7 j5 t9 x48.Which of the following is a diced cut used to garnish soups?
8 o) Q9 M; a) l# y- m6 s7 M& T: }4 K下列哪项是切成小方块用于汤的装饰?' v% K6 E! {7 R2 y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 \  O& g! a1 X. r3 O% _2 v% K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, z+ B" n- O5 C5 b* ]. B2 W- N
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!!——
# M# f# ~: P% |3 Y0 j9 w- o* \  _A:Gaufrette
2 m7 |, I: H% u: r5 M2 O) e1 cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 a$ U  H; Y4 l) u5 f5 y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 I, F4 N* K4 O% wGaufrette :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?5 m$ `" e) Z/ J2 d% ]+ k# _& s8 ^0 W% 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)6 z! x8 K9 p8 ]$ Q
A:Cilantro 胡荽叶 香菜
  H8 K0 o8 e4 f5 r, Y7 C2 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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) U8 ^! F+ R% L60.Allspice is made from:
2 m2 ?. _; |2 O' a  ^ 多香果,  多香果香料是什么
2 v8 t4 Z. o7 X( Q% Ghttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- Y' _2 i' _; O( H- l
A:A dried berry 干浆果
3 F" j! _7 h3 K2 l* f- f' W
) Q  U* T6 l5 ^* o: d0 z+ j61.Which of the following are used to make a sachet d'épices?
+ |; y; G7 m( g! A# r( Y" u下列哪些是用来做香包德épices?
8 k( N5 \( X( k' Khttp://www.sachetcatering.com/0 L5 e& T& `( r1 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?% O' q# P2 {; Y1 x: ~# h
下列哪项不是酱油调味品的?
4 r3 P# O/ a( |" g2 b. CA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ F4 i! f$ J1 \3 [0 v& u: s4 [2 G
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:% y4 q0 G; T7 T. \# Y
A:Pasteurization  巴氏杀菌; @$ u- F6 m* P! @: z
) `* _2 x+ ~  c
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 e% i8 R" [5 U  L! J& [下列哪个步骤是不是正确的蛋清搅打程序?$ K1 x" {9 ?2 f6 ^
A:Allow to rest before use. 允许休息后方可使用。
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* v; A6 E& s; H: K3 o; }, f65.The weight of a large egg is between:一个大鸡蛋重量介于:7 b# |$ r7 l9 Y: N. s
A:56g and 63g 56克和63克- f- R6 x8 Z, O# O
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66.Evaporated milk is a concentrated milk that is produced by removing
9 h/ `) e/ Z2 |& ~5 k, }. Q炼乳是一种浓缩牛奶 是去除什么做的4 x; {1 u: H: z/ d" ^& W; o
A:60% of the water 60%的水6 S4 V2 K& [% v& h. d" F7 {/ @

# J1 J$ W( k" X  o" \0 l$ ~67.A method of cooking that transfers heat through a liquid or gas is:+ z* _7 r8 r, s* x
一种烹饪方法,通过转移液体或气体是:
7 e% q" E0 j2 Q3 I' [A:Convection 对流
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3 l( t6 g+ g5 l- I68.The cooking of starches is known as  烹调的淀粉被称为0 L) z9 v$ `9 d, e4 w
A:Gelatinization 糊化
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& A  O& ]7 H; T* c, v. R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- }# [% R, O. }7 _A:Braising 烤' h: u9 Y+ g' w3 l

8 j; y; E4 m% ?. c( v0 Q70.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:
& Y5 t3 n( Y& QA: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
* W3 b. R# l; r* V+ z# @7 cA:Fumet 原汁
2 O0 b% S) U7 ?* A, N! u; }! r
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
( D% x2 h" S) d5 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' B9 }) b' @8 d( @
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73.Which of the following is a principle not used in stock making?
3 A1 z/ O8 [2 o" q: B6 k' q下列哪一项不是用于制造高汤(低汤)的原则?+ H6 a4 l& ?- V( j$ w
A:Start the stock in hot water.开始在热水中操作
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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
% J+ l7 }) T# E/ D; a5 v, j7 N. }A:Remouillage 法语熬汤
' x& C& V2 V% u5 a! ^1 {http://www.haibao.cn/blog/post/176242.htm
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