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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。
  _  ~  ~% S$ b7 S# m( ]* ]. Q+ V
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# J) l6 m: D  N0 J* C& h+ X5 ?. C另外,我还会找一些资料方便大家学习。
大型搬家
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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' [  K9 x! I1 b. c+ L2 e& w
1.Which of the following methods should be used to determine doneness in a New York steak?
: H; l9 s+ J' M# _) t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); a) X0 ~# m1 @. I# u
A: pressure touch. 压力触摸
& j: S  x' ?; I! H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 m7 ~2 F2 n" W# g: J. a1 }! z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& j2 r% ?0 G9 L4 j! u) ]* b# x7 l
A: acid  食用酸
. J5 v, {; s. u' g  m' X3.Vegetables are major sources of which of the following nutrients?7 W. f% x/ T! @, e
蔬菜中包含的主要营养有哪些  L' a4 I) K- n8 e4 E
A:vitamins and minerals. 维生素和矿物质。
2 Z* C1 n8 D) V% _1 l: Q4.Cauliflower is commonly served with
' j% `4 l: `3 B0 e5 h) k, @0 ^# o花椰菜(菜花)最常见和那种酱汁搭配4 Q+ K8 g/ o7 D' F
A:Mornay sauce. 奶油蛋黄沙司
8 A$ W+ Z" ~& I! o  Y$ y5.Which combinations of products are found in pie dough?
+ ^7 U/ C5 x# [7 }4 g6 W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 }1 o! ^. R7 c* y2 R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ P2 \! M$ ?5 p% e) ]
6The French term for mussels is 法国语青口(海红)叫什么* |# d  y* {5 |& f
A:moules.法语青口,海红
# [: J3 {, U9 a' I3 Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ x* `  q. E4 {2 m# G3 u
A:faintly fishy. 稍微有点似鱼味% J7 G) J; D# j" }( W& ^5 ]5 K7 J- x
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 K  Q( b6 A$ Q- eA:2 days. 2天
( d, W* Y9 J6 E2 K7 Y9.What are the principle ingredients in ratatouille?
. B6 J& F3 B# c( y8 O8 v& r- p  L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ O# C0 e0 v$ N3 j4 F, L, }  K, L
A:Zucchini, eggplant, green peppers, onions and tomatoes2 A. m8 j6 w- i2 m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- U+ _7 c* s: k+ j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, U8 R) T" B& Y6 z# lA:cook food in quantities that will be used up within 20 to 30 minutes.6 Y) Y1 M% ^, Z0 i
大批量烹煮食物要在20到30分钟内
- g% V# I# b" [5 v; z1 Y( p6 M11.What person has the authority to issue a Health Permit?
$ R1 O- F+ d4 ~; ]& \; o谁有资格颁发健康证(卫生证)。
2 n: {% Q; E" w4 o: HA:Medical Health Officer./ T6 C9 Z6 D$ X( H) r0 u9 @
医疗卫生官员。7 I/ R" R  T/ M4 Z2 }
12.For what period of time is the health permit valid?
2 T1 \( X4 |9 v& k0 Z$ d健康证的有效时间是多久?
1 h) G1 J8 |  H* {( j/ W- m% sA:12 months.12个月1 q& G* @$ l$ ?9 j  y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 C9 D) G( v+ r! a0 ~; E* x在食物和饮料准备区,通风系统换气的标准时什么
/ i( t, c( ]) _# W* jA:08 times each hour. 每小时8次
8 k4 ~* W, A' w' i0 b7 T' C) T14。The minimum temperature for manual dishwashing in the wash sink is9 i1 ?. h7 Y) u) W! O
手工洗碗,洗碗池的水温最低多少度?
: P' _' X7 Y: M$ }2 W4 [! f. FA:110 degrees F (43 degrees C). 43度
. s% j$ ?* B4 E% J, `15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 p# M% |& N! J" a+ ~6 G8 |
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 E7 h- W3 \8 N. ^1 CA:180 degrees F (82 degrees C).  82度$ h. \: }" R+ w$ Y0 d
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ |* Y+ a# f3 \! q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 F+ Y6 I, ^0 Z- I& Z: t* `A:en papillote.  法语自己理解
. t( l$ S, Z4 z, ~0 W5 N5 \5 F17。Wing or Club is considered a
9 t) E3 `: V" w& ^# [! X0 c翼和CLUB 被看做是一种...
( \- G+ X7 W' f1 LA:Bone- In Cut     带骨切  ^; U' S. {8 r0 D0 y
18。New York is considered a   纽约牛扒被看做是一种+ d7 X( M7 c. \
A:Boneless Cut     无骨切
# V' Q1 j& f- U: ^: G19.In general, a court bouillon for freshwater fish will contain
) Z6 z3 [: @+ y6 C8 l& y. O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
+ p# k# }, o  d  Y3 T7 p* H. P8 U. ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.: r$ v+ ~1 G  K4 Y
和做海水鱼同样数量的调味料和香料
6 Q1 ?! \; j7 {" w: ^+ h6 l$ b# y20.Anise is very similar in flavor and appearance to& d& n: b0 W( N- g
八角和下面的那种原料有相同的味道' I% Y5 p( n/ h5 P/ \2 d3 S
A:fennel  茴香, _1 f0 ?  W/ ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  S7 x& a$ [# T下面那种原料更像大葱且有平面的叶子
" _7 a: X1 i9 u8 oA LEEKS  似蒜葱 (这边人叫京葱)* I9 W6 q/ R) S; L" O* E
22.Which of the following cutting shapes refers to a small dice
3 Z: s: c1 r7 Y% d下面那种刀切形状指的是很小的粒(末)  a- `% \9 _8 K% o+ [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 `; _% p" A* b1 n6 N23.Oil is added to the water for boiling pasta in order to
" R* e' l( N- [* H. j2 F, T向煮沸的pasta (意大利空心粉 )中加油是为了
' f) l* O3 z5 q( ^A:prevent the pasta from sticking and to minimize foaming action.; {& ]$ p* v: q8 ?
防止面条黏合并降低发泡。: F( E3 d$ y" e0 m1 q' Z
24.Which pasta dish features pine nuts and basil?
6 x' q! b# b' z. Y1 g) n$ r3 V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* X( Z8 \% z- M! T+ h' _7 P: {
A:Pesto.一种绿色的意大利面酱
! v* d2 G$ G( X0 ?. W: s2 bhttp://www.tianya.cn/techforum/content/96/563836.shtml, m) |( [3 ^* |/ e. y

- Y. W' R, k9 ?" H/ k. B25.Which of the following is a spring vegetable similar to spinach?
  v( F/ f! i( o* J. P, O4 Z下列哪项是一个春天的蔬菜类似于菠菜?% c2 p3 m9 E9 S: Y  A0 F8 f
A:Sorrel. 酢浆草。
; a" x' p/ d* K* z: R0 H+ @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:
/ ~( M* ^( i& w3 q" w; U哪位厨师最早带来高水准浮夸的美食
# e* T/ n2 m. T) O" z0 mAAntonin Carême 人名 安东尼·卡罗美
. O  w1 p$ ~: Z. j# p3 n2 b7 N: w+ m' b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ f- |  w, h1 Y* S& ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% R2 A1 N$ M& k/ `; [# _' AA:Cast-iron stoves         壁炉* b# z6 Z0 [6 W# l/ O8 u/ f
http://www.usstove.com/products.php?id=6
0 {- h$ q& }* u$ [9 }/ m( E; J: S
+ x' i9 \% P1 i28.The French term used to describe the roundsman, or swing cook, is:
' P% F1 l+ }% p, ?% z法国术语,用来描述roundsman,或摇摆厨师是:* }4 S# L' S2 w
A:Tournant   图尔南" g, r' b# Z9 k& f8 H# @4 P& s

1 f# ^9 i* @" y. U29.Another term for the wine steward is:
8 M( m( d: B, x& c9 ?葡萄酒侍酒师的另一个术语是:
. M. {7 o. a% \$ ]6 d6 {9 }A: Sommelier 侍酒师
% |5 D3 e- p5 w% j- K* z, j  }* ~! i4 @" u( J! D% k
30.Molds, yeasts and fungi are examples of a:2 `+ l: Q5 I7 x* ]- P9 v6 }
霉菌,酵母菌和真菌是一个神马例子# D$ V0 ~$ ^- ~; n6 Y$ R
A:Biological hazard 生物危害9 r4 y* C. P+ R4 k% |4 W/ g! l8 `

* P! W" d& i( B8 H) p1 K" r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* ], {/ t4 G4 ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 B4 _; k5 n! q3 B7 Z* dA:40° and 140°F (4–60°C)     4-60度+ w; F4 U  J' z9 I$ b, E
1 x* d& x% u, A% h4 l0 @; ~7 q3 m
32.All bacteria need the following for survival:4 Q4 S/ r3 C/ p( Y  U- U
所有细菌生存需要以下哪些内容:; e& W( o  u5 s0 m5 r% t) B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  ^) ], R; t% W+ O5 i" p
4 P1 I/ a: q  r4 L# T0 W3 _
33.Which of the following correctly represent critical control points in a HACCP system?. w* Q6 \2 L& B
以下哪项正确表示了HACCP体系的关键控制点?/ x3 ?3 G! W* }% ^; @9 U0 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' k( K9 m* h! q食谱,接收,储存,准备,烹饪,保温,冷却,再加热) a1 H0 s! x1 H# F7 h

5 s. i- P. U! e% S1 g) N34.Which of the following is not an example of a carbohydrate?- Q& O- B  F( q% f  V5 F" ]
下列哪一个不是碳水化合物的例子?
9 m6 x9 z# D2 H2 JA:Essential nutrients 必需的营养物质* D8 g  C- Y! Q1 T
2 C4 A7 _. [: [: `2 v8 Q4 D4 c
35.The process by which a liquid fat is made solid is called:
' A9 f; [5 k. }1 u, X' W7 \% [. a液体脂肪做成固体这个过程叫什么3 g' @6 D  ?  W% t# I' w! H
A:Hydrogenation  氢化% x: i( G0 O" c: ~+ q' a, Z4 f
. l6 p/ c2 O- }" M. |$ i' I: X
36.Which of the following is not an example of a fat substitute?, `  U! p9 h& g, |
下列哪项不是脂肪替代品的一个例子4 @; M. j1 |% a" O! L- y1 s6 b
A:Acesulfame K  安赛蜜K表
: k0 y$ o) I3 Q. `2 Z0 y, @" z0 j( |4 z$ _+ ?
37.Health Canada requires that a product labelled "fat free" contain:
* Q+ ^! b6 K7 l4 j$ {加拿大卫生部要求的产品标有“不含脂肪“包括:; [0 z1 H/ S# M' P" E+ V7 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 B: B1 S1 b  t* J, @  c' {
8 J- i5 r# o$ n5 {) L38.Which of the following is not a problem associated with converting recipes?
% y  }6 g* U( B  v& J$ i下列哪项是不相关联的转换配方问题?7 o" ~9 }' Z6 z0 W' [3 r/ Q5 s+ y6 N
A:Unit cost 单位成本
$ S# `7 k$ }/ p, R* F8 M6 a0 d; u( E, e$ E' d' r) @* Y
39.The condition or cost of an item as it is purchased from the supplier is called:7 h0 I& {  `% f3 v  ]9 M
从供应商采购的物品的品质或成本叫什么: C# j+ s: s1 |
A:As-purchased cost 购买的费用
: @4 \9 `$ q  p+ k% y2 y# T
4 v( Z8 @" e1 d& r# S* p, Y; o; K40.The amount of stock necessary to cover operating needs between deliveries is known as:. t' v8 \2 @- V9 e
在新货到来之前用于日常所求的必要库存量叫什么
# p4 o: N* b  l& k) bA:Parstock 基本日常最低库存4 P7 \) u+ ]4 Q

& N1 X/ H0 ]7 V) g) U( |41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 K3 U- x# i' |9 |. Y6 e# M下面那个缩写是用来表明正常库存流程?
8 u, _9 q& m- W% y7 YA:FIFO=FIRST IN FIRST OUT 先进先出* r# E2 R/ a7 K

1 v9 i% W/ Q* Y; J/ G3 D; i42.Which of the following knives is used to turn vegetables?. H) }/ b* e/ ]/ K: m) {8 Y6 \
下面的那把刀是用来打开蔬菜吗?# ?/ h. N: Z3 k
A:Bird's beak knife   鸟嘴刀! n3 B7 _( w# D/ K- Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 \3 ]1 {8 b( K
' b) I1 j. {8 E+ x43.What is an instant-read thermometer best used for?
# H; h) A" E( c& K* t. d4 T3 F. A& K) M即时读温度计最好用于那方面?
" m) \& d6 @: l' k( UA:Checking the internal temperature of a roast 检查被考物品的内部温度% d' B# n5 g8 R. Q3 n
; n3 G% _3 {5 j- K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 J3 |6 U2 V1 h# q; f; p% |2 @5 y下列哪些金属材料受热均匀,通常用在铁板而且非常重2 V- G5 l% N* `1 ?1 w
A:Cast iron 铸铁
0 y& T9 }6 h+ S1 J# N/ o0 f1 Y
- g+ t: r1 @1 n1 Q* }' q3 h0 ?- S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. H$ T* q4 k# w4 I* ]% b
哪件装备下面有一个可移动的碗和一个S形叶片?
0 h1 m  i# ?1 v3 d# ~: l( R3 q& fA:Food processor 食品加工机9 d3 o  z9 o9 _( V# f- i4 ~
http://www.google.com.hk/search? ... iw=1263&bih=572  r- C& o, r: d/ l
5 s8 t/ i/ a4 C8 H0 Y+ v7 O
46.Which of the following is not a rule for knife safety?4 G& `3 \1 q, H' M  }3 F
下列哪项不是用刀的安全规则?9 R3 X, b1 w7 s6 V  \3 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 U4 C5 w# r" R( v$ m5 ?( m2 t$ K9 e! _2 u$ A4 [7 T
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 g5 P# T0 c5 C. g* Y$ t0 }! s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; s; Y2 d% j( w/ y) EA:RondellES
" c' s, C- A) W* h: }) ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! r0 d5 ^% D$ o7 A5 [! l4 W, J6 y2 \0 W; g* I; ^
48.Which of the following is a diced cut used to garnish soups?
7 G* @0 J& L% N3 i下列哪项是切成小方块用于汤的装饰?
- v' O8 V( Z- d! t5 d* z2 VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# C- W/ Q  T2 V* E: v  x" R! w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 ?: S) P; a" G1 O% _8 u( D$ y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!!——
+ p' {( U, x( PA:Gaufrette
3 g$ o' @+ f* Q4 ^$ T* Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 e4 A# r' ~1 h; t0 r- q/ j+ y* z$ K% Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 C# A& Z% q  v; w7 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ L# B- T7 i: X) q7 l2 |7 d: n, D# z9 U' E( t& Z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( F4 g+ J0 [: P/ m3 s- l, @9 q1 N+ u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)' o/ t7 ^( W, {, l
A:Cilantro 胡荽叶 香菜
2 d  j* `, k+ u. x# Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 e4 t7 M$ m# M6 U7 T" P  ]4 a! \- j$ @4 W8 d
60.Allspice is made from:% f& m& ]3 Y3 C  G  m! {0 p, s, R
多香果,  多香果香料是什么& s( D, f  G2 l, g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: J/ o5 |- H' G7 iA:A dried berry 干浆果$ j* g# z1 E7 t$ s+ p, j& B: N! R. \
. @, `, S0 g  j# O$ f: z
61.Which of the following are used to make a sachet d'épices?5 v# u" ^; Q0 {9 @1 y+ g! {) {/ Y( h
下列哪些是用来做香包德épices?- n! T, ]; }( b1 x# @
http://www.sachetcatering.com/3 t$ z4 ]9 a  i4 C4 h( x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! b4 f( P& N$ q! \# r6 a
: @/ G/ R$ u% g% `( w5 k62.Which of the following condiments are not soy based?9 _4 Z2 U3 x" E
下列哪项不是酱油调味品的?
3 i5 U* T4 b  |% e# ^( iA:Wasabi 日本辣根
/ ^- `4 W0 B7 j. I
( O# p) L9 V- E. e% i  M& }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 L  u- _% w) J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:; @8 C9 D$ v2 O  b; z0 z
A:Pasteurization  巴氏杀菌
) G% W  a) {" J' E: c2 |# {
7 A+ }& `& B: Y6 W64.Which of the following steps is not the correct procedure for whipping egg whites?
; d6 ?7 [# D. t$ H下列哪个步骤是不是正确的蛋清搅打程序?
5 h0 P$ \3 Z3 Z- g6 V6 k+ B, j9 zA:Allow to rest before use. 允许休息后方可使用。, O6 C$ P5 W- ]* A; p1 k6 \( X9 n2 N: W
& U! o, t% G1 M" H9 P$ @% I
65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 k" H6 K* S* MA:56g and 63g 56克和63克/ I0 ]5 Y6 i* l; Z5 {

5 X. A, W4 h4 A4 v66.Evaporated milk is a concentrated milk that is produced by removing
5 ^) H7 d  |; ^7 ?! `! C炼乳是一种浓缩牛奶 是去除什么做的
0 j) K( Y$ z- l8 ?# y0 @A:60% of the water 60%的水
3 b3 p; Z9 ~; H
1 @) q. v2 Y  D9 V# d2 ^4 U67.A method of cooking that transfers heat through a liquid or gas is:, O9 ?# B7 P0 e% M/ Y  l
一种烹饪方法,通过转移液体或气体是:) B- @* j+ Q* i; c8 a' o8 m
A:Convection 对流
  l: Z1 m! e& Z8 p/ R
1 L8 r$ p2 D3 o8 Z0 l4 [  {" P68.The cooking of starches is known as  烹调的淀粉被称为
6 A" e: U& q5 `& dA:Gelatinization 糊化4 L" R" s3 g& e) U! D& g
7 m6 J0 k( o& Y4 h1 s; l
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  `+ p- ^: [" F) ^A:Braising 烤4 o7 b7 K+ d: H/ q4 S) L8 W9 t
1 ~; m0 O2 u* d6 b! h/ w
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:
7 `" _$ K/ B, N( F3 W& zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ f- c# [+ p; b2 C; P/ d
4 y- T" [: a: S71.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; h1 s6 W3 t9 ?
A:Fumet 原汁
2 y' f1 o/ Q6 \4 t5 P7 k- J  m; p3 t7 [9 Z: A  U$ Z
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
/ u. f9 M* S# o, xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; R9 y% D% p$ v" i: n; B
3 L, ], N' C; {% x: V" X73.Which of the following is a principle not used in stock making?8 s$ e9 F5 Z  v7 {
下列哪一项不是用于制造高汤(低汤)的原则?$ f7 ]+ K. g' D' H3 M# E* v1 O, C
A:Start the stock in hot water.开始在热水中操作& a' R) X  |" F

6 e; M4 c: l+ g* a9 t3 `: A74.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7 T8 F0 v: U$ W8 ]0 D# ~4 t$ \
A:Remouillage 法语熬汤; Q6 z# t0 q. H& T6 v
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