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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。
' Q* M& u& l4 U+ O& A* P
7 _& O" c# E; V5 M" S+ m; {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。/ G1 E9 j) q' O+ O  g+ W
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, s& }" P. H+ U% X! g4 t
1.Which of the following methods should be used to determine doneness in a New York steak?6 ^' U  y8 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)
# J7 U; v# S2 W* ^) T6 [$ XA: pressure touch. 压力触摸
- @: s. {: V" Q! W1 {- o* H0 _7 Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* K  n+ G' N) Y- |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
% N1 ?( n9 n% D3 n0 WA: acid  食用酸
2 Y# V, c  j" C6 D3 Z' P3 x3.Vegetables are major sources of which of the following nutrients?
7 j3 G* z! J$ `+ D0 }2 c蔬菜中包含的主要营养有哪些
" l: L" a: K: z% H. F8 O' M. FA:vitamins and minerals. 维生素和矿物质。
- h$ h; o, U* u3 a, n( e4 d" i/ s4.Cauliflower is commonly served with
& i  M5 S/ q4 A7 j花椰菜(菜花)最常见和那种酱汁搭配
" c9 W/ G7 m. [' n) X+ M9 NA:Mornay sauce. 奶油蛋黄沙司
5 t8 g( m. y2 j/ a' g  M, E. D5.Which combinations of products are found in pie dough?
2 |) G5 k* x1 ^/ x) 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??)1 G9 k& f' B* A& d0 C1 _: h9 |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! D3 V7 O& j9 `# P% W3 O, R# g6The French term for mussels is 法国语青口(海红)叫什么
% H+ F- V& n) f4 yA:moules.法语青口,海红( O% q0 Q- B& d3 k" n; T! }4 H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: r; Y! q7 F$ b  \A:faintly fishy. 稍微有点似鱼味
6 h. P' ]' Y3 l4 G& |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ P  j8 X0 t' |" G/ Q& {
A:2 days. 2天
+ Q+ L# T) v& d- M9.What are the principle ingredients in ratatouille?
+ `' u0 n! y9 v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). t* O* S8 |9 q4 W- ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 k# G0 F3 ^. E( `! }3 a) U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 |+ P7 i5 b5 |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 R6 n% {- b! l3 rA:cook food in quantities that will be used up within 20 to 30 minutes.- r! f' V3 F9 n4 j' x
大批量烹煮食物要在20到30分钟内0 O0 I$ F  ^8 N6 U. X# L
11.What person has the authority to issue a Health Permit?, R3 j( w9 B( i4 J! d1 r
谁有资格颁发健康证(卫生证)。
+ z( ~+ t$ D2 {  V  mA:Medical Health Officer.
5 Y  \, N% U0 L( K/ w医疗卫生官员。
* E; c( C+ C! U6 J  \& A2 @12.For what period of time is the health permit valid?
: S& m. C$ Y/ e+ l3 s/ Y健康证的有效时间是多久?
  x6 f# B, d- [' E9 V* m' s! Y( MA:12 months.12个月
" G/ e! c+ j4 P3 U4 a- C, h13.In the area where food and drink is prepared, the ventilation system must be able to change the air* ]5 K) N: W6 u8 |" H
在食物和饮料准备区,通风系统换气的标准时什么
2 C8 @* k. j* e2 h7 C. E9 r1 YA:08 times each hour. 每小时8次/ T5 I4 u$ u" Q  E# F
14。The minimum temperature for manual dishwashing in the wash sink is$ ^( R& v+ ?0 j! t
手工洗碗,洗碗池的水温最低多少度?2 F5 p% X- o8 H  G  b
A:110 degrees F (43 degrees C). 43度+ ?! L1 m, t- \& x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* h1 e! K) x0 z& G, I) i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 E4 z  l+ ^# J% N* ?9 k1 wA:180 degrees F (82 degrees C).  82度& ^9 A- x' E( d
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! W) o6 e" l- M/ q, q1 O7 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) o+ c& J) w  ^
A:en papillote.  法语自己理解
! `1 ]! d. [7 K9 H5 g$ X. ~+ c" r17。Wing or Club is considered a! Z2 u' C2 e7 a& |
翼和CLUB 被看做是一种...
$ y$ |  Q7 A9 t+ ~9 Z) e: B% JA:Bone- In Cut     带骨切+ x: ^  ^- r% x9 {' m% s
18。New York is considered a   纽约牛扒被看做是一种; C6 J# s2 W0 d% L
A:Boneless Cut     无骨切% s. K+ \! B2 k& j
19.In general, a court bouillon for freshwater fish will contain
' }. x0 S" R* ^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 \% ^9 p; e/ Z$ o5 m$ j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 Y- ?* \" P; S
和做海水鱼同样数量的调味料和香料
/ C1 |8 q! J) r( v' L20.Anise is very similar in flavor and appearance to
& j6 }3 g  U8 T7 H9 d4 C9 J% x3 Q6 ^八角和下面的那种原料有相同的味道$ |+ U) ~, m" N! ?9 b" d
A:fennel  茴香& k/ {: q9 y3 P+ g1 g  ~) B! p
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 Y# q4 D8 c2 {7 [
下面那种原料更像大葱且有平面的叶子+ u3 z) Q% N3 A9 _; g6 A% W
A LEEKS  似蒜葱 (这边人叫京葱). H6 ?6 m# I( Y" }) r0 N. a
22.Which of the following cutting shapes refers to a small dice
: Q, d: v% |; o; p$ H+ A) R下面那种刀切形状指的是很小的粒(末)
& n, e. l2 u; d5 w; S) h) F& n4 BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 s, l* g" d2 W+ C. Z23.Oil is added to the water for boiling pasta in order to
" @$ _% I  C0 G7 T. G向煮沸的pasta (意大利空心粉 )中加油是为了
5 ]7 c! \8 U5 m$ p9 A" T5 `2 _A:prevent the pasta from sticking and to minimize foaming action.0 B5 N" I7 \& |5 w
防止面条黏合并降低发泡。
  D/ A* U( a: o- Z: {24.Which pasta dish features pine nuts and basil?9 a7 G1 S# _) h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; ^6 z, ^7 q" j$ _) vA:Pesto.一种绿色的意大利面酱
+ G  F  F) T/ d# r6 N8 {5 ]http://www.tianya.cn/techforum/content/96/563836.shtml
0 T4 ~( ?+ Z2 T+ p
3 b" k- T( n+ Q) [% A25.Which of the following is a spring vegetable similar to spinach?  e" H# a  [3 F% H' Z2 Q4 g! j
下列哪项是一个春天的蔬菜类似于菠菜?6 G) n4 B& o  |& L0 L
A:Sorrel. 酢浆草。# k/ `, O0 {* K
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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 }0 ^2 Q: i( f+ p. z哪位厨师最早带来高水准浮夸的美食
  r9 F7 q. `$ U7 r9 X/ F6 OAAntonin Carême 人名 安东尼·卡罗美
4 I! A2 ?( j9 m: Y4 U
0 h" B- P2 ]9 u, i; {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: B4 {* G& r' b  \4 d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ Y6 [' k( E' A3 |9 t" f: c* x
A:Cast-iron stoves         壁炉2 S; c' C8 s; H  n& ?2 D/ d0 w" |
http://www.usstove.com/products.php?id=6- B8 r) {+ x1 N" x- g

- z8 `$ t3 B- Z; _- ]9 N2 ?28.The French term used to describe the roundsman, or swing cook, is:. R8 k# Z6 _; a+ n9 R
法国术语,用来描述roundsman,或摇摆厨师是:
$ p% b) C1 U- B4 S& XA:Tournant   图尔南
& O- h# I* a6 o: E8 b' A0 w7 R# V5 {) G
29.Another term for the wine steward is:
$ K8 W+ {4 u3 A8 B# p) ~& h葡萄酒侍酒师的另一个术语是:
' Y% ]" s9 a; D) ]A: Sommelier 侍酒师" _# t3 c+ U, p) I
; c' i# y$ A0 c# U' f% _
30.Molds, yeasts and fungi are examples of a:  [: W" L( e  a0 D+ {) W
霉菌,酵母菌和真菌是一个神马例子7 n' P6 y* c8 ?) T
A:Biological hazard 生物危害
  `! G5 z# q3 U/ p% w7 I+ D) z+ b& ]7 }* E( C8 F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& H$ m7 R! _& ]3 d. I4 X
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ s, @: H! `* U2 f2 HA:40° and 140°F (4–60°C)     4-60度
0 l1 C. h3 V7 s2 ]. i( t
5 H. E( k7 s6 j/ ?# f1 C32.All bacteria need the following for survival:' K1 Y5 _3 G% d6 H+ d
所有细菌生存需要以下哪些内容:
3 t5 B4 P0 @: f! n+ sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 A* v- c. G0 e

2 O9 w, l1 ^' r) O6 A1 y9 ?33.Which of the following correctly represent critical control points in a HACCP system?6 F1 X. g2 _, M" [! ~
以下哪项正确表示了HACCP体系的关键控制点?2 E6 G5 B6 U8 U" T. h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  o+ d5 t" N: f. I$ T+ @1 l食谱,接收,储存,准备,烹饪,保温,冷却,再加热- W' F' J/ x2 V, B  r: i  a& `  D& \* E

7 W9 }1 ^) G- G+ l6 `: g! |4 g34.Which of the following is not an example of a carbohydrate?
8 r1 F! h) O& M( [下列哪一个不是碳水化合物的例子?2 U# i/ t5 j& z. Q, x) F5 y
A:Essential nutrients 必需的营养物质
6 J+ ?. q$ d' U/ }/ a+ |4 D! Q7 X1 t$ S7 t, K: e$ K5 |
35.The process by which a liquid fat is made solid is called:9 `, @8 |2 ~* r. |) u
液体脂肪做成固体这个过程叫什么
: [$ a+ |. L% R1 ~- }( ^8 ~5 i" nA:Hydrogenation  氢化8 P) _: a8 T4 q# {

2 ^2 I" y7 ^+ ^% X2 N36.Which of the following is not an example of a fat substitute?3 z2 h: v' P0 @/ f. T
下列哪项不是脂肪替代品的一个例子+ h( ~, U  K% P3 c$ ~0 ~
A:Acesulfame K  安赛蜜K表
, q/ H; a2 d. M0 w% o, T9 |- A' G, q, T- |- G" a. K
37.Health Canada requires that a product labelled "fat free" contain:/ }0 ^3 i6 W8 H: {+ w) n- y
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 Q+ ]2 p$ W* V. O" QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" B/ O7 \' S. g# }1 o3 O4 Z  `# C" \) w! N) a6 _9 X: D
38.Which of the following is not a problem associated with converting recipes?
2 V# w, h, W  _1 l5 d下列哪项是不相关联的转换配方问题?3 I, C3 O! ~( a; _
A:Unit cost 单位成本
9 J  p& R" P7 ^+ Y1 N3 V; y" R  @0 b) J0 @% T
39.The condition or cost of an item as it is purchased from the supplier is called:1 R5 B  t5 S2 y' }3 ^5 [1 |
从供应商采购的物品的品质或成本叫什么' y! n1 r3 D: x+ f
A:As-purchased cost 购买的费用8 z( u9 b' C% p( q" b" l

$ Y8 P4 `1 M) d! K! D" h. F- [40.The amount of stock necessary to cover operating needs between deliveries is known as:7 ?' a8 M$ d4 l2 F% H
在新货到来之前用于日常所求的必要库存量叫什么
; I4 V0 w0 Y, `8 |A:Parstock 基本日常最低库存5 e+ F3 z, E/ T9 w& B- d: v/ ^
" U) ?$ j  |* f& O+ w9 @
41.Which of the following abbreviations is used to describe the proper rotation of stock?: M$ i( k5 a9 u; O7 [* k
下面那个缩写是用来表明正常库存流程?& [' g7 R! T- i5 X) P  Y. m
A:FIFO=FIRST IN FIRST OUT 先进先出7 G. M* r/ Q9 j1 L0 p& I8 }
7 n$ z/ D( u: H6 v# m( V
42.Which of the following knives is used to turn vegetables?
2 c0 u) M+ l6 g8 P/ C- N下面的那把刀是用来打开蔬菜吗?6 F7 C( V  z5 l$ q# x
A:Bird's beak knife   鸟嘴刀7 |! {# E" I9 f( |; A% R- }8 S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& m  {# a8 a7 V

: d4 D1 I( r  \% ]  A3 b3 Z0 Z43.What is an instant-read thermometer best used for?
" w( |9 j$ @9 M) N! B+ z即时读温度计最好用于那方面?
, \" V8 S9 H% O9 M9 C1 vA:Checking the internal temperature of a roast 检查被考物品的内部温度, }' b# s- {+ Q
. d6 V$ N# C: i( g  v, Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 N/ x' b2 t1 t1 r! f4 C下列哪些金属材料受热均匀,通常用在铁板而且非常重
( _. x5 W' b4 }4 s- }% w5 j' |A:Cast iron 铸铁
6 U7 v4 A" A! d8 [
+ h2 W, E0 I  D8 M" Z7 Q. d  B3 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; ]5 o& ]5 {+ K* ~/ `: C- f! @
哪件装备下面有一个可移动的碗和一个S形叶片?
0 t* ]4 f  F: e/ _9 Y0 v% a6 `, LA:Food processor 食品加工机
1 f3 w) E6 a3 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
7 O4 x# w: z3 L" \2 |4 |4 Z3 f+ v& b, d$ {! L7 c7 m
46.Which of the following is not a rule for knife safety?
4 |' N1 X* O  _( @1 Q& U6 Q$ r+ |# J下列哪项不是用刀的安全规则?
# T* x/ ], x" Z& N4 J5 d$ tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 g1 a! d7 h( F5 P+ s0 y

0 r, H1 A" R5 t0 `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 G& t& }' t8 A" x. x- t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) M3 p4 y! C, |' U2 r# X2 i$ j' s
A:RondellES 8 ~/ K" s7 g5 l8 M$ d5 V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 \1 C- i- T6 U1 e% j2 }9 ]6 `3 _) x( y, F( y5 y: O' c; `/ B
48.Which of the following is a diced cut used to garnish soups?
1 ?1 H% n4 f. i$ y+ T% \# O下列哪项是切成小方块用于汤的装饰?" E4 p6 ?! l: N2 b2 k% l. r5 j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 L2 m3 i' t  L' S9 B- k. i- o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* q9 a; J2 s& ^) s# ^* `/ j# ?# 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!!——
% \, C/ d* I$ k5 t4 eA:Gaufrette
. x. I1 L$ }) d' m: ]; X& t2 Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 C8 r1 ?/ ?, J! T& y  g" smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* r$ ~; M* e, K" U$ V' h4 bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# d# W/ N$ y- M( W5 X7 ]' {6 r8 r
, j+ ~3 {4 u6 V; d; X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 M& O5 m' g# R3 C, D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)
0 n+ @: a) V) j8 m, A+ EA:Cilantro 胡荽叶 香菜, v, O  Z* t/ |8 _
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, U3 v& P9 k# J- q  i2 }
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60.Allspice is made from:. P- T* H( O7 Z& l  ]$ a
多香果,  多香果香料是什么
. v6 v$ Y1 r! B% F# C/ I. Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% H. Y% J* Q& V" H9 m- TA:A dried berry 干浆果9 B1 s! [/ A- h9 H7 l

' @3 Q& V, h4 J) L; v1 z7 g61.Which of the following are used to make a sachet d'épices?
) B: N6 H+ o0 O: ^, E; Z& B下列哪些是用来做香包德épices?3 `  p7 t2 L! `: }
http://www.sachetcatering.com/
5 g, N1 F! l' M% {5 v- JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 C4 {$ O" z5 i7 i" L- |. }% A* [+ E& Q  `1 J- k# o
62.Which of the following condiments are not soy based?/ {6 X6 q; i3 q2 X5 \
下列哪项不是酱油调味品的?+ C& S4 h9 F- ^) q& G7 M
A:Wasabi 日本辣根( [$ x4 E  W  U4 r. c; a
: Y: {' [' f! R" K
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ V. V* W! s" Y: n  |; ~2 s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:
! d, x0 d- W0 @1 G+ QA:Pasteurization  巴氏杀菌, U8 A4 l: K+ J  y
% u" [! z! X, C9 Y+ O) I
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 H) t  P4 D3 j! D5 h下列哪个步骤是不是正确的蛋清搅打程序?
. F3 z* w" Z) Q' B4 C8 r6 wA:Allow to rest before use. 允许休息后方可使用。
7 G+ F; m5 l  c  |
, A( t% l7 x( L6 P) M. c% C65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 P# f( N% k- s' t" LA:56g and 63g 56克和63克
; [1 l2 U# R, v- ^  `$ E2 G- R: ~2 p+ L( i" ^  z; k, f9 O/ v' A
66.Evaporated milk is a concentrated milk that is produced by removing0 ^  m% t* C& D" ?, X" Q, g' I
炼乳是一种浓缩牛奶 是去除什么做的
* g# z; `* b3 [( R2 T/ CA:60% of the water 60%的水+ [5 q1 ]# O0 X$ u/ \0 B# r9 ?
. C8 [" k. ^" m$ t1 U0 I
67.A method of cooking that transfers heat through a liquid or gas is:& T! B7 q" v: T3 d, O
一种烹饪方法,通过转移液体或气体是:7 O) s0 }) R% @, r. S% K
A:Convection 对流1 a7 f/ A9 v4 _1 O+ a+ I
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68.The cooking of starches is known as  烹调的淀粉被称为
- [( k6 z* D7 A- uA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 R# v+ f% I5 E3 w3 u# Q% JA:Braising 烤
# J. q( O2 h$ g5 t' G# f1 t2 W$ F0 a# b" U, j) n
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:3 ~0 h+ _: l4 A8 L& G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 Y# u: y9 U5 }' e  d
, i! j  E! q4 I& e: ~+ s! L& I71.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
: v; \$ c" N* Q# NA:Fumet 原汁0 k1 Z2 `, D+ i) l; Q" q/ C7 j

% N4 j- o$ R( c72.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# N' J( K% {8 e* n& Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# @" }4 J9 }( l, j3 E- T! A& p3 E* [; p3 j( ^
73.Which of the following is a principle not used in stock making?
3 N0 I; S$ U! }下列哪一项不是用于制造高汤(低汤)的原则?; _7 ^6 ]0 o3 B  D; \* D
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/ U) T& S' z' q, T3 x
A:Remouillage 法语熬汤  P9 E9 \/ z1 [# p2 y
http://www.haibao.cn/blog/post/176242.htm
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