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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。5 E0 |' b  m) v7 a) J# _2 |
5 P$ }1 z# t9 q* r( o+ T1 C3 M& m) r
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。- a. L0 Y& i2 s) X0 z  D
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
3 j# G5 U8 E7 w6 T) q& C1.Which of the following methods should be used to determine doneness in a New York steak?# {! O9 ^7 A& W0 \
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)
  q9 X8 m, z; u/ YA: pressure touch. 压力触摸" n2 [" T3 j9 E, |7 A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# V; m9 o1 x6 T/ @/ m# T
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' x2 y2 N( m/ ?& X3 I- Z9 @
A: acid  食用酸, L, f( \. {+ E
3.Vegetables are major sources of which of the following nutrients?
  d2 ?% L+ k8 p蔬菜中包含的主要营养有哪些) W" ?* r1 N, w
A:vitamins and minerals. 维生素和矿物质。
: n. q4 V+ ]" g5 S4 f4.Cauliflower is commonly served with" j; m2 R9 G) j/ z
花椰菜(菜花)最常见和那种酱汁搭配, X# ^& Z" c. d: d1 Q3 H' x+ P3 f6 y
A:Mornay sauce. 奶油蛋黄沙司% E0 ^4 T0 k* h/ s3 k
5.Which combinations of products are found in pie dough?3 g' Z) Z# ?: R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 g" r$ q, I& ]& I( e8 q" D% W+ m4 N0 CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% l; {: M" v! M# b$ f% R6The French term for mussels is 法国语青口(海红)叫什么  }2 Q# b2 ]% m6 G/ o  Q
A:moules.法语青口,海红2 d/ C0 f( v9 F7 o# C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( B0 f* O; E8 O% C
A:faintly fishy. 稍微有点似鱼味; a/ k% O9 N/ F- Z$ l" \% w% ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. ]0 O, O. O" {- @0 E" UA:2 days. 2天
% e. x3 I& D  K9.What are the principle ingredients in ratatouille?
2 V" H" F5 M) }# \5 d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* s! Q3 ^, V2 P6 W2 f4 P
A:Zucchini, eggplant, green peppers, onions and tomatoes( H% _) c' O3 g* Y/ r8 e6 N% A: i$ N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 b+ M6 a+ \! p( v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ K* S) G  y% ]
A:cook food in quantities that will be used up within 20 to 30 minutes.0 B- O# W* {* M* D) t
大批量烹煮食物要在20到30分钟内/ I% o8 I: r; M
11.What person has the authority to issue a Health Permit?
: V9 e* i% {. }5 ?( o谁有资格颁发健康证(卫生证)。4 M$ ?$ N# C5 P9 V2 v
A:Medical Health Officer.
' M$ {0 d+ B* i. ]8 @% t8 I& x( ~' o医疗卫生官员。
% \) Q& ~% I% T9 D0 T3 k% j0 b12.For what period of time is the health permit valid?
! X) r- j" o  P& }  }健康证的有效时间是多久?, v+ o1 ^$ |! @6 k
A:12 months.12个月
; W0 O/ g* V' }& E$ p. u13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 v% |2 ~& u1 a2 c
在食物和饮料准备区,通风系统换气的标准时什么
+ Z4 Q: {/ S3 U0 Z- FA:08 times each hour. 每小时8次
8 I$ M6 Y# \: v14。The minimum temperature for manual dishwashing in the wash sink is, X4 ~  g% \4 ^2 y; S6 _3 `) P# U, d
手工洗碗,洗碗池的水温最低多少度?  J6 {* g( v7 u, `1 Y6 A' C9 s- r
A:110 degrees F (43 degrees C). 43度
5 q1 G5 m& l5 U' X* \: m7 A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ ~+ e) E" H, r; i& U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" p7 P1 U( |3 J) b6 I. B
A:180 degrees F (82 degrees C).  82度
& E& c+ l/ C; A+ b* d( }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ r0 L3 I) n+ y  a6 Q7 K. g3 Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 t2 z5 [0 _8 rA:en papillote.  法语自己理解
0 ]9 |2 T. v5 I+ f0 |9 @17。Wing or Club is considered a
( W3 w* i/ W; |  r) K/ s翼和CLUB 被看做是一种...1 S$ n7 `9 z5 P) d' q+ C
A:Bone- In Cut     带骨切* ~% j7 [" {0 k4 T8 X
18。New York is considered a   纽约牛扒被看做是一种
' R) }% z8 m( }. U/ {A:Boneless Cut     无骨切; G& V8 N8 P) F, s8 V
19.In general, a court bouillon for freshwater fish will contain
7 X" V) I; o7 x# K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$ D; ~% r/ t# h
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  A8 P! S2 F  S. K, Y$ s! t
和做海水鱼同样数量的调味料和香料0 Y/ S/ A" c& @5 j5 w
20.Anise is very similar in flavor and appearance to
' H: E: b+ q# |8 o1 O, I  s4 d八角和下面的那种原料有相同的味道4 t( n, i1 e* [+ f) ], n
A:fennel  茴香
: h1 h0 ]- c' P% |* W7 u0 v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! k1 _0 t; [) ^; l' P下面那种原料更像大葱且有平面的叶子
) W, a+ i$ J$ _' j6 Q" FA LEEKS  似蒜葱 (这边人叫京葱)
, ?5 o' E' d0 E, y# @+ w22.Which of the following cutting shapes refers to a small dice
5 s, F  n- c$ n2 m) ^, u+ s3 d下面那种刀切形状指的是很小的粒(末)
* W) B8 Q/ ^/ a8 e* Y- P1 vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ ?  M6 K) B; Q' h+ A/ D
23.Oil is added to the water for boiling pasta in order to
; [' @1 i- _' p1 h7 ^! I向煮沸的pasta (意大利空心粉 )中加油是为了
. Q( ^' K+ {2 l# g  `1 L/ rA:prevent the pasta from sticking and to minimize foaming action.
2 k' y' Q1 ?/ C; v防止面条黏合并降低发泡。
! _& I0 J, o& g3 G1 i24.Which pasta dish features pine nuts and basil?# w# \2 \( m$ V; K% p0 M  x2 N0 V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 n" B) H% x4 bA:Pesto.一种绿色的意大利面酱
- O; v1 S* m; ^5 _http://www.tianya.cn/techforum/content/96/563836.shtml4 ~& t7 J& H8 \$ Y

; g% B' o+ M8 c; z7 \  i5 I# C25.Which of the following is a spring vegetable similar to spinach?
* E- N! x5 {% j; _' x4 u4 Y下列哪项是一个春天的蔬菜类似于菠菜?
1 g1 `% J& U& p+ S# c6 p; S7 f3 |# o1 \A:Sorrel. 酢浆草。% \7 |' f: H/ [) 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:
) k- f# Y* a# n! v9 ~2 R哪位厨师最早带来高水准浮夸的美食' |" p8 O( ?" s
AAntonin Carême 人名 安东尼·卡罗美9 R7 @2 a3 D6 B/ ?" y) [5 H
, s) @$ R  ~! k" j& b7 T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* N; y4 T3 E  R  [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& r. F& E% {1 Q" g1 ?- ]
A:Cast-iron stoves         壁炉6 {/ K" q1 D! ]  O: W* m
http://www.usstove.com/products.php?id=6" t6 E# L) `. d2 S& E4 q
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28.The French term used to describe the roundsman, or swing cook, is:
- Y) z' I0 f( r4 G法国术语,用来描述roundsman,或摇摆厨师是:, q0 p1 V3 L% G+ {
A:Tournant   图尔南6 t/ m3 W# C8 V$ @& V# |9 M  J

6 O" G$ t. @2 s8 }. F5 Q4 @/ e: g29.Another term for the wine steward is:
0 n1 d9 R5 K; _% W4 j+ Z葡萄酒侍酒师的另一个术语是:" P2 ?: S. P4 x+ [
A: Sommelier 侍酒师
4 V! z9 z+ A5 o* @. V* r  O, K6 R3 Z9 p# E$ X6 @
30.Molds, yeasts and fungi are examples of a:$ U; L' \4 @2 h' f6 B
霉菌,酵母菌和真菌是一个神马例子. ]. F' O! I/ Y! ]2 I! E4 z
A:Biological hazard 生物危害$ w; z' P5 \! ~# E3 b4 M
0 R8 b9 M3 e, ~# Z4 f& F0 G, G7 B: [9 ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# h5 l# I' }) H5 q0 `. m( H7 d( s根据加拿大食品检验局,食品的危险温度区在多少之间:; N4 g8 ~/ [5 z9 d* V& B4 i; b
A:40° and 140°F (4–60°C)     4-60度
" y5 u& ~6 l5 a0 ?0 I- K: D" e7 I3 v8 p* m1 k) O; O
32.All bacteria need the following for survival:/ m, M7 t4 `- U" @$ T
所有细菌生存需要以下哪些内容:
( G, u( n6 [  g$ \6 E- ZA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) J. s/ \- A' R3 \" i5 N; m/ Y% u+ W+ v

" ?5 E5 z) H' t$ z, c' _- k33.Which of the following correctly represent critical control points in a HACCP system?
: x% `# A( c: b" c- e" N以下哪项正确表示了HACCP体系的关键控制点?/ H" D/ O5 z3 z0 ~3 z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " v7 C9 H+ u. R% ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& o# d- A# ^; D4 Y* X
! O1 i' R6 }. {/ I+ k7 m34.Which of the following is not an example of a carbohydrate?# P  T8 x4 a; [
下列哪一个不是碳水化合物的例子?: X) X8 ~. d3 k7 M, H
A:Essential nutrients 必需的营养物质
3 `! W/ C7 s2 }4 \' ]( q
" p% C8 k& n5 G; H5 b/ z" R35.The process by which a liquid fat is made solid is called:2 E( Q6 u$ ~9 ^4 H5 `/ B$ ?
液体脂肪做成固体这个过程叫什么
/ Z6 e7 K7 W6 J" g* i9 {A:Hydrogenation  氢化
. I  z, Q% B5 n  t, v. }0 F* m6 E8 U" c3 \( G, P# {% L
36.Which of the following is not an example of a fat substitute?
7 k6 @# h  `) x& ~9 Y7 ~" C" h下列哪项不是脂肪替代品的一个例子* g3 Q: h- s1 k, `: n" `3 x3 `
A:Acesulfame K  安赛蜜K表
" Y' I9 }+ q0 R$ O* E' e
6 `; W, U9 P8 T37.Health Canada requires that a product labelled "fat free" contain:1 }# A% Q6 u8 N) f1 u1 v1 W, @
加拿大卫生部要求的产品标有“不含脂肪“包括:
( N3 @( A* K/ `: t( g% tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 h' C" @$ ]7 N2 B6 g4 N
' ?- y% O5 c  W  R. w38.Which of the following is not a problem associated with converting recipes?5 H" F8 T' M0 t! R0 x
下列哪项是不相关联的转换配方问题?" @( D* H, L. w. i
A:Unit cost 单位成本
9 H, R8 c5 ]" p; ~$ j" M3 y5 a" h/ Q. u
39.The condition or cost of an item as it is purchased from the supplier is called:; T8 D8 O; C! j- Y/ Z/ _/ d
从供应商采购的物品的品质或成本叫什么0 z  l+ L$ T' o" m$ [+ _4 @" l
A:As-purchased cost 购买的费用* X6 [5 X  |7 t% j( D. g
4 q2 |) x$ U) e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& k8 O4 E% E: r1 g4 h8 B8 X在新货到来之前用于日常所求的必要库存量叫什么" x- ]2 H0 i+ D: ?; y, W
A:Parstock 基本日常最低库存
+ n8 u0 s6 i; R+ J$ q/ U' A
7 l" i% @6 `2 Y5 }41.Which of the following abbreviations is used to describe the proper rotation of stock?( {! [. }0 m1 _2 U
下面那个缩写是用来表明正常库存流程?( F( Y/ Z. Q: W" L
A:FIFO=FIRST IN FIRST OUT 先进先出
2 `8 h/ X( w; D1 h1 N  s4 i7 {2 Q/ n+ V% o3 `  N3 x  P
42.Which of the following knives is used to turn vegetables?4 r- A, y6 \! V, k0 U6 H. n; ?
下面的那把刀是用来打开蔬菜吗?% Z0 V6 @, I/ q* ?  ]
A:Bird's beak knife   鸟嘴刀+ p) k' l! @. Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ g; O3 ~: \! ^5 M! S7 t

+ R/ {, x5 ~( G43.What is an instant-read thermometer best used for?
" V' r' i: W' z/ i4 v4 H即时读温度计最好用于那方面?5 j* ]7 x2 k. s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ U( e( @6 C- }2 D0 N1 h9 ~3 J7 H! K/ a% i! N  v' |1 Y2 x0 g+ {9 R# R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  q- M/ S: T8 o* Z  p* K下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 Y& p% u. t; M0 g+ o2 n7 `0 U1 ]. MA:Cast iron 铸铁# B3 g! |5 @, b% E/ a  a
' ~7 |; Z! \1 M" e$ }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" {2 U; l( h" Q' ~1 Z
哪件装备下面有一个可移动的碗和一个S形叶片?
3 R  G* y+ u4 `! b4 f- |A:Food processor 食品加工机
1 G4 _4 B. o( |( S' [& N/ ]0 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
% U1 Y: B4 c2 I! v8 V' d. H% u  n: {9 k
  n% B" j$ L; V+ Q! c" T46.Which of the following is not a rule for knife safety?; U% c- R3 N! U0 P, f
下列哪项不是用刀的安全规则?% ?! x8 M  A8 S5 o4 H
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: B/ [' C: D( c$ U) y+ P+ F8 R4 Z8 K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% T* q% O6 ^, g# ?, i- Z; |6 N/ ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  L7 T9 U* t- }+ E) g1 i9 `A:RondellES 9 Q+ n1 o5 w2 m( E' o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ q4 k" B, l% z0 L3 o
* m7 G, y- h6 F4 l( R: g
48.Which of the following is a diced cut used to garnish soups?
- n, [* p, b' k, Y7 R3 ~- a1 N下列哪项是切成小方块用于汤的装饰?. t3 }% F1 z7 w! X0 {8 C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 [' v5 h% W& G! q- C9 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* ]9 n; y9 c$ 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!!——
# c6 y  `6 ^) w+ {, r& pA:Gaufrette + [& @; d" V4 Y" e6 l6 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 S& g; y  _5 l' m% e* C! Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 E+ n8 k4 \* R* e8 }' bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 z* j! Q' d1 ?9 Q) x
8 k. ^8 n* k0 Z7 h9 s* j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, n( s, x) C7 R: ~1 _7 k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)1 l2 w. l* L) J- D  M# y
A:Cilantro 胡荽叶 香菜, N) z7 U; V) a/ D1 A) Y4 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 [1 Z+ B1 e% m4 W# c: d, [* ^6 n# ]6 {7 p* @2 O9 e
60.Allspice is made from:  I  o8 E/ k8 i& t2 L; k' M& R
多香果,  多香果香料是什么
9 V# T+ t% G( Y; [. W/ Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ A. e+ J- z' Y8 e: @; _$ f8 \A:A dried berry 干浆果0 y3 E8 v& {- }  w
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61.Which of the following are used to make a sachet d'épices?
& s1 }" L4 A7 E! W* D& A6 P% r下列哪些是用来做香包德épices?
1 ]" o" ^0 l9 h, M1 Mhttp://www.sachetcatering.com/
5 ]0 V5 p  Y& ?1 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% z' S" ^8 B& y9 C8 J# w

$ g: b# E& b7 w9 k) v62.Which of the following condiments are not soy based?% D; t7 }" U9 ?1 u* y7 D. D# e6 R
下列哪项不是酱油调味品的?( b; u$ T  H' T3 a, r: a
A: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:
$ c: ?7 w  C' q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 e7 [% i' f( \( Q0 G
A:Pasteurization  巴氏杀菌3 e$ C- G, G+ T# K0 |

: m5 ?  m" ^* b! w64.Which of the following steps is not the correct procedure for whipping egg whites?
" X) ]6 O0 s( Z2 z8 K% C下列哪个步骤是不是正确的蛋清搅打程序?
+ a+ p2 X9 s- a3 I# a4 Y. c- qA:Allow to rest before use. 允许休息后方可使用。9 t- P9 k) M* e1 S+ [; ~

" X/ @& X0 m/ b* `3 j65.The weight of a large egg is between:一个大鸡蛋重量介于:
' n! M$ y, Y6 XA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
3 [6 T5 ]3 p& [  s) C, q7 A/ d炼乳是一种浓缩牛奶 是去除什么做的
: E1 {$ A  n5 _/ b" z# H1 M2 xA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:4 Y4 C' e4 D- x; D- e( _  e7 D
一种烹饪方法,通过转移液体或气体是:
& ^6 v8 m" G* }1 K. fA:Convection 对流) w" \) S+ C4 I" T3 B; p' y( w

: @% H! N6 [! W5 c9 r68.The cooking of starches is known as  烹调的淀粉被称为
& t: V& H0 B. e3 _A:Gelatinization 糊化' l+ s8 O) U: P) X; M) W, ^6 X* r
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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?; z0 Y. k: Z( A0 ^1 {+ |4 J8 Q: B
A:Braising 烤
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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:1 s) @: {& v0 _: Z! J4 h5 C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; g1 e; T/ l& a1 H1 C/ X
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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& _5 u/ |1 |: p8 W% ?
A:Fumet 原汁
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! v- J, Y% O) {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
/ X2 l, v; j0 ^9 O  h# tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 e: y/ H' [) C4 v4 I: [
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73.Which of the following is a principle not used in stock making?' @2 y0 P: s* ?
下列哪一项不是用于制造高汤(低汤)的原则?
7 g/ i1 x- v+ H9 b) {A:Start the stock in hot water.开始在热水中操作; F: [4 O6 b6 Y- f- |
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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4 C0 d) }' V0 s( r8 @) z9 L6 ?
A:Remouillage 法语熬汤
2 u5 t+ v2 w( m  o. x) T5 \8 Mhttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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