埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 7736|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。; Q) L5 ]) S' p& ]$ n: z: M$ S! v/ A

5 k% c, R; }$ C+ s7 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。6 o8 H+ r5 Q# Q$ M/ j) o- `
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
. E* b3 A7 M3 p: a+ w3 Y4 @1.Which of the following methods should be used to determine doneness in a New York steak?
4 i9 x9 V- Z2 ?. H4 Q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). i7 x' y' G0 t! F
A: pressure touch. 压力触摸
- v3 [6 T/ Q* ]- U, k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; c9 Y6 r9 R6 ~7 Z, p1 k, m4 t/ c/ |
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4 e8 E! w/ [2 D& \$ F/ y" S
A: acid  食用酸
+ |5 s; @4 n' X! p& X8 q: ]3.Vegetables are major sources of which of the following nutrients?
) v. Z8 i0 ?6 k$ x! j蔬菜中包含的主要营养有哪些
' ]5 I$ q4 f# V- N# \* K, ~A:vitamins and minerals. 维生素和矿物质。
$ O% D! f( q/ m9 d. D4.Cauliflower is commonly served with/ w* g6 D! o* v& r9 _1 x0 }6 K
花椰菜(菜花)最常见和那种酱汁搭配
( R9 d6 |+ ?( P9 Y7 aA:Mornay sauce. 奶油蛋黄沙司
+ v+ h7 R) u5 [: Q5.Which combinations of products are found in pie dough?
& L% B* w1 J7 s$ K" f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" Y/ g; S7 m% j8 H8 n6 X2 SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( S0 I; V( B. w7 }5 T& e$ v- G6The French term for mussels is 法国语青口(海红)叫什么
8 E( d8 f1 O. B  G- aA:moules.法语青口,海红
: v) [: Z0 V8 @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 \" I3 d9 @# A1 F: L! v8 j* qA:faintly fishy. 稍微有点似鱼味
0 ^1 [& m; H4 J: ^, r3 K  J: ^5 O* r8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 g$ x. h7 q/ m4 T- X' i/ s! E
A:2 days. 2天
( s" J# A2 ^! w7 G) {3 O9.What are the principle ingredients in ratatouille? " v9 I/ W8 E0 S/ X, ~' r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ C) k" Q" |" Q! R+ K* `0 pA:Zucchini, eggplant, green peppers, onions and tomatoes1 e! h7 p& d% y4 l' X$ o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 |4 B$ E; J4 y: \( C
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& Z* I9 k7 T# N5 MA:cook food in quantities that will be used up within 20 to 30 minutes.
0 N% `4 @& ]3 M9 v3 O) h- a大批量烹煮食物要在20到30分钟内
5 n0 r/ }- o3 ]( Q+ ^7 ]( D5 a11.What person has the authority to issue a Health Permit?3 n1 X# Q/ x8 M5 |: w: j$ R
谁有资格颁发健康证(卫生证)。
2 Z' }$ @8 L% F9 mA:Medical Health Officer.: k: x: H  `) N1 h& _$ G
医疗卫生官员。
$ y0 u1 J; H" F* K6 t  x12.For what period of time is the health permit valid?, D4 e  \* C0 l0 F
健康证的有效时间是多久?
- t( u5 F6 ?3 R0 ^6 W% AA:12 months.12个月
6 Z1 J5 U+ Z( Z( h6 |7 X- J0 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  Z# G$ u  J& ~( V5 H在食物和饮料准备区,通风系统换气的标准时什么
* \( ]: m+ D6 T% p- mA:08 times each hour. 每小时8次
  v- v" x2 I9 p/ ^% I3 W14。The minimum temperature for manual dishwashing in the wash sink is: f" a- ~& p6 W2 V# [3 C1 r
手工洗碗,洗碗池的水温最低多少度?5 ]' L1 d# ?: F' y* S! a' N
A:110 degrees F (43 degrees C). 43度: O* L) C# j( I1 n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 g- {" ?, |9 b7 {+ y; ?* A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, d) D$ [& D5 `7 K
A:180 degrees F (82 degrees C).  82度9 P+ Q( S" f2 w! r  ^" }
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, g; a2 r1 z& C" }% F; g3 M
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& x4 q- K6 ]2 b; G- o3 oA:en papillote.  法语自己理解
, b0 d: s1 _0 Z& f- n# `17。Wing or Club is considered a# V  F3 U3 |2 [3 I% \: a. m7 ?
翼和CLUB 被看做是一种...
2 p! F( C( e" ]7 u+ h: VA:Bone- In Cut     带骨切& q8 r! {6 k0 l0 d4 o
18。New York is considered a   纽约牛扒被看做是一种. l7 V5 J' c/ r- U! l
A:Boneless Cut     无骨切# @  ^: L9 X) ~" k; u
19.In general, a court bouillon for freshwater fish will contain* q* J  ~% Z- u* ]7 \
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
3 z& P8 v( ?) VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 p5 s: y5 k. p3 J  f和做海水鱼同样数量的调味料和香料
4 h; h$ j( e* Z; q, q% ]. B; k1 B20.Anise is very similar in flavor and appearance to
- g1 Z! @+ c* ?  Z) a! V; k八角和下面的那种原料有相同的味道# D. [9 C4 X9 }  Y
A:fennel  茴香
% F) L8 x4 s- k8 k, e! L/ t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! w+ U& ]* y  j* I1 E
下面那种原料更像大葱且有平面的叶子5 a* o9 L1 d* H+ J/ m+ a, K; b
A LEEKS  似蒜葱 (这边人叫京葱)
' g' p+ c" M, a3 H; p22.Which of the following cutting shapes refers to a small dice
6 {- p  Y3 [2 G$ f3 y下面那种刀切形状指的是很小的粒(末)
# x; Y) j* j+ U2 O* mA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ [* p  P, R/ g8 N' V5 Z7 D23.Oil is added to the water for boiling pasta in order to
9 A8 n0 |! n9 B, g* c/ a向煮沸的pasta (意大利空心粉 )中加油是为了/ A+ s: K: u2 s. @
A:prevent the pasta from sticking and to minimize foaming action.$ ]5 W6 z$ @2 ^# B4 _1 T
防止面条黏合并降低发泡。
! L% t/ W7 m. V) i! ^4 z1 f& Z24.Which pasta dish features pine nuts and basil?5 b) ?. B7 ?  _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 N5 V  ]8 x2 n( m8 A* T
A:Pesto.一种绿色的意大利面酱 0 H: d2 L9 b5 U7 [0 f
http://www.tianya.cn/techforum/content/96/563836.shtml
' F- s0 Q, y. q6 w  q/ e
6 ]7 w2 \2 A8 l  s25.Which of the following is a spring vegetable similar to spinach?9 Z) w9 h: R" e; k2 v  W4 @
下列哪项是一个春天的蔬菜类似于菠菜?
  B6 i$ X& N7 Y0 c5 R3 ~A:Sorrel. 酢浆草。% }) y5 Z! {% Y8 x& Y% ~
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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 \9 r) e/ g; Z# Z" d哪位厨师最早带来高水准浮夸的美食8 j; K) g$ v3 v$ |0 P. g
AAntonin Carême 人名 安东尼·卡罗美2 D# r/ a9 m+ K2 ]+ k/ n* n( G
8 A6 @& l% H; l( F# J, B, j$ R$ G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. ~  U3 N/ `/ \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ _" X5 X2 H1 z4 s, l' {
A:Cast-iron stoves         壁炉
; Y2 u+ v) ]& x: ]0 C# {" khttp://www.usstove.com/products.php?id=6
% Z2 A4 B0 |* ~9 f+ v  @# j& [+ V! L
28.The French term used to describe the roundsman, or swing cook, is:
- H3 P7 u3 S/ k9 S& p( e8 d5 ^法国术语,用来描述roundsman,或摇摆厨师是:
2 b3 Z4 M* ^; [( \4 L* hA:Tournant   图尔南
' ]3 Q; ?7 t2 J) N9 d' Q
4 g: m5 S2 t4 I- g0 T: l29.Another term for the wine steward is:
" H) y4 V5 h! v# ~; x3 v+ N6 ?8 c葡萄酒侍酒师的另一个术语是:0 H  z2 G' a* n& R+ V$ B; e9 ?+ n+ Z
A: Sommelier 侍酒师, P$ R' ^; G4 t* v7 V

1 Q: k: f( U5 W4 N8 |, v. X30.Molds, yeasts and fungi are examples of a:" v6 b/ g, p2 m
霉菌,酵母菌和真菌是一个神马例子
4 e5 [7 t9 @5 |0 MA:Biological hazard 生物危害) T. D5 m! T. J' w7 T" l( R

/ k8 n, [* c5 _2 P# F8 j2 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 o. v- N/ ?& z
根据加拿大食品检验局,食品的危险温度区在多少之间:" D; A+ O9 m! l
A:40° and 140°F (4–60°C)     4-60度
% I# O5 K! w# l  e8 V( H9 _/ i
* j& s' O& {- K1 _3 V+ b32.All bacteria need the following for survival:
% y, b# c) `1 {/ S/ W, c9 w所有细菌生存需要以下哪些内容:5 B' J3 Y) I+ T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- b  C2 G8 x( w
5 v$ _. D( o# e+ `; v
33.Which of the following correctly represent critical control points in a HACCP system?
! X6 Y) @3 W0 }- R+ c+ B以下哪项正确表示了HACCP体系的关键控制点?
8 `* \+ U- i% T1 X) sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ q0 h. @% I8 n3 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 i4 C5 H. P  n( ~. ]  \
4 v0 O7 h3 z* N, ?+ o34.Which of the following is not an example of a carbohydrate?
# \3 I2 R) w6 u' u  {& J% ?+ B( Y下列哪一个不是碳水化合物的例子?
! J- h+ p5 g2 j, x; h$ h0 _A:Essential nutrients 必需的营养物质! T& P4 B( ]* u; }6 e) x
5 a  @3 L' m& b
35.The process by which a liquid fat is made solid is called:  g( O. S! X5 {, @
液体脂肪做成固体这个过程叫什么
# y% ?9 A( G1 Y8 b! X" A/ ^+ BA:Hydrogenation  氢化- _+ ]. X+ M% h, g: h0 O
' R' |" t: z3 j; p$ S5 x
36.Which of the following is not an example of a fat substitute?
5 Y4 y/ }! V! L/ J6 l* b& ~* }下列哪项不是脂肪替代品的一个例子
0 e7 j3 B1 E* h' sA:Acesulfame K  安赛蜜K表
+ O  C4 a% J5 v8 z
5 Y4 _# i& S3 ]& I* N+ N6 J37.Health Canada requires that a product labelled "fat free" contain:0 k0 j$ T, j& B: O) b5 Y" [. t# H
加拿大卫生部要求的产品标有“不含脂肪“包括:$ I4 l" \, I' Q$ k% S* T7 b
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  y7 ], g7 f; f7 j4 S3 {
- r* f0 {1 Z, {- x7 `
38.Which of the following is not a problem associated with converting recipes?
- Q) k0 l7 d& d# E3 g: q& T下列哪项是不相关联的转换配方问题?
$ k- s& H. E# d3 ^1 m3 tA:Unit cost 单位成本/ v/ `) r4 S2 j/ d

: _1 c5 G0 e* h# b* E39.The condition or cost of an item as it is purchased from the supplier is called:
: J; _7 b' S& r: t  V' Q9 T从供应商采购的物品的品质或成本叫什么
: t7 ?5 N' a5 W# {8 B9 j, sA:As-purchased cost 购买的费用! t8 X! Z6 z6 J, Y" u

: {, U; q% w0 }6 S& d! u3 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:& j( A% b* H; G* a) R. m
在新货到来之前用于日常所求的必要库存量叫什么  s8 H3 Y* ]7 k
A:Parstock 基本日常最低库存
+ |1 W, \  x8 s" Y' H+ t& j2 q7 h) |: C% s
41.Which of the following abbreviations is used to describe the proper rotation of stock?. Q7 Y4 ^9 O4 U4 d
下面那个缩写是用来表明正常库存流程?1 R7 X* F& S: G6 s* Y8 a& W
A:FIFO=FIRST IN FIRST OUT 先进先出
8 N' g) h; T7 C4 p( O* f9 n$ W+ K6 ~( [/ @
42.Which of the following knives is used to turn vegetables?
/ q; {! t4 \/ W( u9 i. X; G. E5 @# @下面的那把刀是用来打开蔬菜吗?
7 p6 F# m: r1 S( u0 g' \A:Bird's beak knife   鸟嘴刀
! p" V1 Z1 i) d6 S- _4 B$ T; mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 j& _. j" x! y( X5 p8 M$ x% F1 R, v
43.What is an instant-read thermometer best used for?
% L! [( X, G. a即时读温度计最好用于那方面?
* X! B: f& M( e% _& I3 X% HA:Checking the internal temperature of a roast 检查被考物品的内部温度
" Y" }; q1 C4 j; Q) F8 _
! x. A% p! U) r( I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 _% {6 Y  ?9 R3 z7 x下列哪些金属材料受热均匀,通常用在铁板而且非常重
" e$ z% q8 {0 fA:Cast iron 铸铁
+ f4 j5 e+ b" M9 M. @
8 d6 c) \& T4 R- _4 F$ Q* F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' k3 O" b& r3 c' n7 ?( q. P哪件装备下面有一个可移动的碗和一个S形叶片?! p- n- A( n2 c" t  {
A:Food processor 食品加工机
$ e& g1 n! S9 p+ X; d# ehttp://www.google.com.hk/search? ... iw=1263&bih=572
7 f5 r7 o2 h$ [+ z! ^/ W. }. e, Q# X  ~- W( j6 ^' a
46.Which of the following is not a rule for knife safety?
5 m: c5 c/ N7 S. |4 k下列哪项不是用刀的安全规则?8 g# I" J- Q7 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 P: @+ W! P0 U$ w; J8 P$ _* Y" Y6 j7 ]) M* O, w, @
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 h) b: Z* P3 M5 H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 k) G2 w6 \' T
A:RondellES 2 Q; J) p# x) @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( q. U) l/ v  F0 g6 n% K7 o  ^6 X' h9 d9 }7 b; i: Y& a' I# U
48.Which of the following is a diced cut used to garnish soups?0 _4 h3 ~3 r, T' j# e
下列哪项是切成小方块用于汤的装饰?- o2 u$ W: F) Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ O0 K6 N3 f2 a5 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 S& ], a0 W6 ~6 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!!——
) l: a6 W5 E  S" E6 D5 m2 X1 eA:Gaufrette
" H& Q2 p' O4 X2 N/ L0 a5 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ p/ F9 z( X3 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ c& d  R5 h9 S+ N% h3 C" q) zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ v2 q1 I8 k, G2 T0 K3 x
2 D/ R4 N* f/ N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 u+ g& a5 t& s/ S9 B* 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). }9 ]: K  p& I4 b/ L% e
A:Cilantro 胡荽叶 香菜
& Y1 q# `# ^2 i: }- _( A: Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 J8 Y* d- J8 ^0 }+ m' E- n6 ?8 i+ A# t$ R6 \3 \4 Y
60.Allspice is made from:
' N& i( J  W8 o+ R0 e1 j4 s: J 多香果,  多香果香料是什么& j9 E7 h+ T" Z/ E7 ?! N" r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) r3 W; ?! G3 r0 lA:A dried berry 干浆果
/ ^8 b& _( F3 ]! f& V8 [
& @) i1 A  y2 J4 ^5 Y& d; I61.Which of the following are used to make a sachet d'épices?
7 a$ K2 W- g5 X下列哪些是用来做香包德épices?+ b/ d. e% e' k$ o; `. U' c
http://www.sachetcatering.com/
8 V; B% n% C6 Z8 G& bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! w8 n( b* `' g( I- q# h3 f
$ M8 `2 s6 N2 G7 m; q8 f7 p  z, R6 \62.Which of the following condiments are not soy based?  M) t7 e/ {5 H
下列哪项不是酱油调味品的?7 K) v6 w3 a$ G/ K- ?7 e1 \3 @
A:Wasabi 日本辣根' C9 B5 Y: t. X1 c+ U& R  x

/ K6 H, P+ t& c4 r" W: v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ D5 o' B! Y6 |/ ?
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:2 y! i/ J6 @: c' ]- o# f
A:Pasteurization  巴氏杀菌4 D3 X# @7 p; T0 e3 v% z* A- ~
  o/ J0 C* A) d2 n# K9 C
64.Which of the following steps is not the correct procedure for whipping egg whites?# {3 |4 @& M& d; ^
下列哪个步骤是不是正确的蛋清搅打程序?
& F" m, ?0 {+ V8 CA:Allow to rest before use. 允许休息后方可使用。+ @2 y* [0 O# `
, ?  M# q: b& }; n4 j" \& @
65.The weight of a large egg is between:一个大鸡蛋重量介于:4 H5 m0 X. ?: G2 u2 @& \2 a
A:56g and 63g 56克和63克
2 E8 O' k1 m* _, h7 O2 D  `$ @( I! Y0 p9 u6 S
66.Evaporated milk is a concentrated milk that is produced by removing: ^( k2 ?6 p0 b
炼乳是一种浓缩牛奶 是去除什么做的
4 ~* w& k5 n/ ^9 o* NA:60% of the water 60%的水
1 @7 E; y+ V( @% z8 R3 I) K
) z( {3 k7 ~! U6 H67.A method of cooking that transfers heat through a liquid or gas is:$ f3 g1 L$ n8 N" @) @8 ]+ c
一种烹饪方法,通过转移液体或气体是:
4 p5 ]  R% \, {3 z0 [( CA:Convection 对流
1 F  k, y( w# w" S2 c9 x% d/ y5 _) b' M1 x# w/ Q# t: ?; C" v* P
68.The cooking of starches is known as  烹调的淀粉被称为& ?$ t+ j8 V8 b' |6 ?
A:Gelatinization 糊化) [0 p% E0 C7 M. h. T
3 z, [7 Z. V, b5 n1 K+ g
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 T. H3 B: U2 H5 k9 h4 qA:Braising 烤
1 j0 c2 p' T5 |$ c$ g- x% E) S$ k) {# B3 t/ P( i* p. A4 Y
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:2 Q6 _5 i; |+ u  M% n9 F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 g% ~' B$ z& D
% G/ L' L% j( `8 m0 }$ j71.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+ t( I; q+ P+ o1 g
A:Fumet 原汁! B4 U! w! v# u! q
5 f7 B/ {  T$ e' m7 R8 M! ?7 c
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
/ x' w/ S" D5 l* t* KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- ?8 D8 v  Y2 w$ e) z, T. \
8 }/ Y1 D' E, w: ]6 N% I/ A73.Which of the following is a principle not used in stock making?
' J8 k2 S( W# V, v下列哪一项不是用于制造高汤(低汤)的原则?
( [% U- ]0 N2 T/ K7 wA:Start the stock in hot water.开始在热水中操作
. `4 d" b: {. P$ E4 o) v. k1 k: f: x/ Q0 Z3 Q# [
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8 p4 t' o) C! o1 q  F0 D' c; F
A:Remouillage 法语熬汤
/ A; ?+ e1 Q6 h/ B( \9 `9 Bhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-9-10 13:36 , Processed in 0.297651 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表