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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。; m6 {$ Y" J* H% h7 w

9 G5 r1 p0 n1 x/ I1 c/ b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。
; J" N! w. K* U7 g! B  Q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& I& t- l6 B. J0 y7 ~
1.Which of the following methods should be used to determine doneness in a New York steak?
! I: J; `8 n. _. T$ ]6 D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)
# p+ u! R  y2 k2 }- TA: pressure touch. 压力触摸
3 v; @% g& s# e% {0 w/ V6 y( Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 W% {8 A& o' S  u% q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! s# N; {3 u: w1 C3 N
A: acid  食用酸( |; t/ R- }2 y4 Z* w
3.Vegetables are major sources of which of the following nutrients?4 H$ F) o# h! p+ C4 o8 z3 v) F
蔬菜中包含的主要营养有哪些
2 i+ f! }1 {7 v5 m* lA:vitamins and minerals. 维生素和矿物质。
9 o$ v+ ~8 ^5 i: t& S: q4.Cauliflower is commonly served with1 q: t7 J/ a- _; @; a( h
花椰菜(菜花)最常见和那种酱汁搭配
, r. f/ e: D3 B1 j$ o1 A) E7 c! MA:Mornay sauce. 奶油蛋黄沙司$ S* T  r1 y8 J+ P
5.Which combinations of products are found in pie dough?
  h+ o0 M% {2 Q6 y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' k* g4 z$ h  T/ lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 l: h, C" ]' t  r- r7 r) C4 ?6The French term for mussels is 法国语青口(海红)叫什么
/ n& N( J. Y) Z. g' g# DA:moules.法语青口,海红1 Y) ~9 n4 [0 h" f, ]# Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- ]( M$ W) j) q. dA:faintly fishy. 稍微有点似鱼味; p5 a# y; w( j
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 z) ]% r2 d% @7 n9 WA:2 days. 2天  ?0 T" l3 a) c8 j
9.What are the principle ingredients in ratatouille?
- K1 l0 Z, A6 ~; w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* J! a1 D' [5 u8 |, qA:Zucchini, eggplant, green peppers, onions and tomatoes
9 K$ f: U$ m0 r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! d) B$ I6 L) ^' Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; j- G$ L) l; q" t) I9 r8 [$ vA:cook food in quantities that will be used up within 20 to 30 minutes.. G" V( c5 k) c# ]9 k
大批量烹煮食物要在20到30分钟内& C+ r' r8 o% H& p* M  K8 _, N
11.What person has the authority to issue a Health Permit?
0 q8 l4 R! D6 P$ T谁有资格颁发健康证(卫生证)。
; l' n5 A0 i9 p/ a( \4 NA:Medical Health Officer.
( O& x6 W  D! W& s' G5 i  f# ~4 ~医疗卫生官员。5 H% X) ~$ ~/ r3 _, a" S' h4 p
12.For what period of time is the health permit valid?
$ S. E; i+ t* `" w健康证的有效时间是多久?' [# T5 F8 J# x4 T% w0 E
A:12 months.12个月  k% ~+ p4 p7 ?3 Q6 c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" J! r+ y/ ]7 j9 Q* t  e
在食物和饮料准备区,通风系统换气的标准时什么5 y+ w, w% X; Y) z  k
A:08 times each hour. 每小时8次
' I# V+ {9 o7 q3 L1 n14。The minimum temperature for manual dishwashing in the wash sink is/ y8 ~% t. `, _% P* l- ?+ ]! F
手工洗碗,洗碗池的水温最低多少度?
! I& P# N& e; m" q4 s+ qA:110 degrees F (43 degrees C). 43度  L+ j( `5 i% Q- [: Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 N* V- c# ~) Z2 M/ d& P9 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% m% [" f8 z# b  Z% ZA:180 degrees F (82 degrees C).  82度
: k  [' A' ~' u- y# ?# A16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 C- ]5 I- |$ F9 O$ O2 |6 z% {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 G# G3 y- R/ G8 S1 CA:en papillote.  法语自己理解
1 Q  l+ `+ G2 _" k& M4 U$ ]5 V9 V17。Wing or Club is considered a
( `+ a$ g% P2 L* s+ M6 P, w翼和CLUB 被看做是一种...- ]7 N( Y4 ?- i) V+ N7 A
A:Bone- In Cut     带骨切- w5 l( k: u/ I, p' a0 ?/ x
18。New York is considered a   纽约牛扒被看做是一种  V. n2 K9 S2 k( A0 T2 R& \
A:Boneless Cut     无骨切: X9 a% n1 i6 V8 J. s9 J
19.In general, a court bouillon for freshwater fish will contain& f8 v3 o) e* \4 E
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( ?  z( M, r+ t9 y: F/ ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 z9 V( C. i4 O- T8 [- L和做海水鱼同样数量的调味料和香料
/ R6 o7 i9 q  _. a2 m" s20.Anise is very similar in flavor and appearance to! N) x6 t( `# s
八角和下面的那种原料有相同的味道
4 `8 e. ?, ]  Q8 Z( R8 T& kA:fennel  茴香
% {8 i+ M6 p/ k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ q0 m) S; j/ ^, o2 _$ @& G下面那种原料更像大葱且有平面的叶子& L+ {7 E. g! U" V2 E  x4 A
A LEEKS  似蒜葱 (这边人叫京葱)+ b2 r4 V" f5 l" Y
22.Which of the following cutting shapes refers to a small dice
% v% v$ A, O. W3 g4 l; g下面那种刀切形状指的是很小的粒(末)
9 h, M5 R- O6 K0 FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 M3 x* t: S2 h5 P23.Oil is added to the water for boiling pasta in order to
/ f" y) y/ U) v% j, F' p向煮沸的pasta (意大利空心粉 )中加油是为了
4 V# T4 `1 z$ Y- {$ h/ Z' fA:prevent the pasta from sticking and to minimize foaming action.
" ~# v: i7 o( r  V防止面条黏合并降低发泡。
& N0 G, x; O% d4 x& _* E24.Which pasta dish features pine nuts and basil?
" M! s7 D' Q% l4 c, k% A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 S4 l* f) f! @9 R! mA:Pesto.一种绿色的意大利面酱 , a( n: [, E/ Y; b
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
2 o6 Y, f8 z2 j  I: x% n2 v4 {下列哪项是一个春天的蔬菜类似于菠菜?
- J+ A" Q# d$ L' l. f+ T; N0 K. F* PA:Sorrel. 酢浆草。
- O; A/ Z4 m- K% d8 r3 x% Whttp://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:
% d( Q: v% J9 X  D% Q8 R+ N+ @哪位厨师最早带来高水准浮夸的美食9 r6 S9 T8 M3 D! `$ I- m: W: K
AAntonin Carême 人名 安东尼·卡罗美
8 _5 \' _' ?, b* H* F8 @
3 Z' [* i' A& U  N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( K0 d' p2 }# p) r( p3 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( m9 @" E# {. W- l7 _A:Cast-iron stoves         壁炉5 Q3 A, h! T% `) g9 C! J8 X* U
http://www.usstove.com/products.php?id=6
" z. |% u% F4 S. H/ l8 {
) m* d; z3 z$ E! l& K6 ?8 m. A28.The French term used to describe the roundsman, or swing cook, is:
5 Z9 }$ k& h4 J/ D# e9 R3 `法国术语,用来描述roundsman,或摇摆厨师是:
! i) ~  k% o/ F2 d: @A:Tournant   图尔南3 \9 q5 S2 K! M$ T5 ~8 I

% B3 h  p% R8 R29.Another term for the wine steward is:
5 q: v5 ]' k/ T7 p葡萄酒侍酒师的另一个术语是:
: n* ]0 B2 L0 N: A0 ~A: Sommelier 侍酒师" `7 }/ B' K4 O/ Q' |5 w# ^
7 U7 o2 ~- e( v0 |/ e
30.Molds, yeasts and fungi are examples of a:
3 i) o/ B5 B% a& n* }% K霉菌,酵母菌和真菌是一个神马例子- i( v. b. D0 j/ _" ]
A:Biological hazard 生物危害$ k4 \8 i' W/ s0 ^* M
& \1 F9 ~5 t9 k+ b6 o' x6 R& X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* }* j/ Z' e3 R5 r6 d2 k$ h0 x根据加拿大食品检验局,食品的危险温度区在多少之间:- i/ r+ x; ]4 ~6 A( Z' B  Q
A:40° and 140°F (4–60°C)     4-60度
# H* R. {  T# d5 e9 T; \. w/ m% u% ?9 Y, C
32.All bacteria need the following for survival:- w# X7 c9 j6 [7 _" M
所有细菌生存需要以下哪些内容:
. {( n* q$ D$ w$ t0 ?3 o7 d+ KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  s  R9 Z0 e  A$ m6 f3 A9 F
: m- N, _* ?3 Q" \
33.Which of the following correctly represent critical control points in a HACCP system?% x, V% d2 s) n2 R' v- v
以下哪项正确表示了HACCP体系的关键控制点?3 K; k$ K- ~; s: a$ c& E: \; Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 j8 @% m& q  K' b# H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ R4 g" i$ H3 z! s0 V

* m" U: _% Z, q" K6 W34.Which of the following is not an example of a carbohydrate?! X3 G' d! F8 I2 z0 ?8 J3 d( Z
下列哪一个不是碳水化合物的例子?& A% @! G4 _% W9 w+ J( j$ k& o
A:Essential nutrients 必需的营养物质
: L; P9 c. Z5 ^  v- _0 Z- m9 J# [2 w0 ~9 v5 J  o: u
35.The process by which a liquid fat is made solid is called:( {2 j" |6 Y+ ]- e4 X
液体脂肪做成固体这个过程叫什么
$ |/ k& `. m2 h! N& X3 N" DA:Hydrogenation  氢化
( B$ b3 k& }8 y! j/ B- [8 B2 e0 m) }& b* K
36.Which of the following is not an example of a fat substitute?
' o8 W' x7 ?- ?6 L" Y- F9 i下列哪项不是脂肪替代品的一个例子4 g/ [0 `' I! A+ S
A:Acesulfame K  安赛蜜K表  |2 Q- X9 f6 A/ ]  g

, T2 ?2 M; y' |7 c37.Health Canada requires that a product labelled "fat free" contain:, {! O1 J, r3 P  a) `
加拿大卫生部要求的产品标有“不含脂肪“包括:& V/ l; u* _# t8 B: K5 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; l( Q, A& K: R; S; w- A. ?
2 a. \& p- P" I* K2 v% T) @38.Which of the following is not a problem associated with converting recipes?8 H" G' M6 }* ~5 V/ W; i$ c1 @3 C
下列哪项是不相关联的转换配方问题?! l+ T+ g0 |0 `' o0 T
A:Unit cost 单位成本
$ \5 Y$ i2 {/ h, b5 R4 w7 A2 V, _7 P& q
39.The condition or cost of an item as it is purchased from the supplier is called:
9 _8 r% ~" S; t1 a- m! M从供应商采购的物品的品质或成本叫什么4 A# q4 r2 l0 v2 k3 M- ]
A:As-purchased cost 购买的费用
/ u4 N8 |+ q% U/ N# [8 y. b. Y# ]9 W8 |: c- M  s: w
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ }8 p( v5 r' E7 b& q1 o  V
在新货到来之前用于日常所求的必要库存量叫什么
( R- q5 W& `+ \A:Parstock 基本日常最低库存
- L5 a3 G  b! g* b# A& t4 {! G- j8 C* k3 U+ `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ B) p3 u! m1 ]$ c1 C下面那个缩写是用来表明正常库存流程?
( S% k8 v) L3 s' v4 s9 Z# Y, g6 b* ~A:FIFO=FIRST IN FIRST OUT 先进先出
" }, |* v- v( k# f. B- U6 a! ^0 H" i  @  |3 c8 C+ W
42.Which of the following knives is used to turn vegetables?
+ T. h6 T' ]* T1 [下面的那把刀是用来打开蔬菜吗?( |: r6 A" m4 }9 J' [0 L4 C
A:Bird's beak knife   鸟嘴刀* c/ h- [  }7 n, a8 `( L2 {7 F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. `% y2 w5 }; @5 d$ h: M& G3 j
# U* X4 P5 a, I( q5 Y7 M
43.What is an instant-read thermometer best used for?
' W: d  X7 h6 j3 N即时读温度计最好用于那方面?1 i8 d8 e' p" Q6 q# e+ ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ _, |0 {1 L8 H% V. {2 Q$ J( ]
* v) n. w" u& J7 c" k' l. C( J! i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% G1 O+ q* ]% M0 _9 p
下列哪些金属材料受热均匀,通常用在铁板而且非常重& x$ {' {, D1 T, T. A- W2 }3 e
A:Cast iron 铸铁
) a# H# y$ Z# J9 Q: j1 R* ~' b
+ l1 X/ N9 H* I( B6 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& t) z) Y7 ]0 n3 M5 ~7 N& F1 O
哪件装备下面有一个可移动的碗和一个S形叶片?
( a5 B+ R! K# M9 `: c# J8 QA:Food processor 食品加工机
7 a: w5 l5 B, M0 ~2 ghttp://www.google.com.hk/search? ... iw=1263&bih=5722 a1 R, v( I# w6 s

/ v: `" O. W6 _2 u2 G46.Which of the following is not a rule for knife safety?1 b' q3 ^) o/ G! Q4 l: d4 Z; s
下列哪项不是用刀的安全规则?4 T1 J6 h, P/ V+ n( n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 G" X. |$ z8 c% c# T3 q& z+ F* L9 X. b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. T! k) T" b( S/ v# s! u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 G3 y  J( N6 j7 eA:RondellES
' Q2 d# \" @! e( v$ `, ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& w  p2 G4 K; f& U8 ~. X
7 g/ p' L$ s0 u
48.Which of the following is a diced cut used to garnish soups?4 G. K/ H9 u- l5 Z+ d) P: c" q- N
下列哪项是切成小方块用于汤的装饰?
# Y! x+ H2 P  j% z4 f! E* oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) S9 o( N" H# y6 M& c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; K, A6 ~* r# O! q1 d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!!——( @' w, U; A8 M% ^' O# ?- h  `
A:Gaufrette
  I( ^' R7 S9 O3 {* Z: |% dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. W7 I) [0 C. l" P! _+ _# Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 b3 K, t) {  `) `- ?3 x2 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. f: Z9 B* I# R! r" h; I/ U/ W1 f. b

& H4 m+ A4 K2 H5 z9 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ Y& Z: }, z7 O' V& [! ~2 y, R
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)
2 G4 S) w1 s: t: E) F+ `9 X" |A:Cilantro 胡荽叶 香菜
2 ?; ^8 L, n* M/ h% w( `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; v- ~- J# _% O( J' d/ o
0 R- l7 I8 T9 _: ]
60.Allspice is made from:
/ s  z; D2 n7 G# L; R' u 多香果,  多香果香料是什么4 v4 l. e8 C9 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 a3 r# L* W0 v% S+ B7 RA:A dried berry 干浆果
8 q* [; T6 D7 @$ X8 ^& k$ m
5 m0 I4 T+ l" _! `61.Which of the following are used to make a sachet d'épices?
) h# l) {$ T1 L$ Y% [" X% s. b下列哪些是用来做香包德épices?
. L% q! o+ T" j8 |- j8 ?http://www.sachetcatering.com/9 v% y. F0 ^5 x5 y" w, B- K! r( y/ y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 Q# n2 T3 B3 m  l62.Which of the following condiments are not soy based?: \/ ]9 ^6 N3 |! b6 t
下列哪项不是酱油调味品的?- c$ q! @9 L3 ~: g
A:Wasabi 日本辣根8 l7 l4 K& a; J+ j+ z

: v$ Z4 f( ^4 \) J9 H9 w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% R/ Z# z  @' t2 b0 u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:0 S1 }5 C+ U7 d/ T5 p6 z
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?+ A1 \5 {" c% v8 s
下列哪个步骤是不是正确的蛋清搅打程序?/ w; \4 l( {% b8 y0 p
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% \9 [3 H; Q# t; YA:56g and 63g 56克和63克
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8 g3 X5 B. y" j6 Z) M0 I) H66.Evaporated milk is a concentrated milk that is produced by removing
$ e5 ~5 K  Q4 B3 _炼乳是一种浓缩牛奶 是去除什么做的9 v# s, C) R! B% E" @- o
A:60% of the water 60%的水
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9 F, [, v; M1 s% w6 t67.A method of cooking that transfers heat through a liquid or gas is:
$ {2 V4 G& a/ K! X一种烹饪方法,通过转移液体或气体是:3 N8 n9 j5 k6 K* z, y% I1 V" |3 k
A:Convection 对流/ X% _& H, B" ~. c! l
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68.The cooking of starches is known as  烹调的淀粉被称为( e# Y, ?, F( ~; D9 {+ G/ F, ^
A:Gelatinization 糊化
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; ]7 m" o+ n/ @/ o( ^' a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' K8 j) `; |: A( uA:Braising 烤: t+ f+ Q6 _- a2 O1 g

$ e/ [( C2 }) P9 D4 P" x70.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:
9 U3 @+ P9 c' f& s$ G" ^' |# U: q! i& FA: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4 ~8 N4 t  ]& c" u8 A/ z( {7 f( m
A:Fumet 原汁
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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
( N- L/ m, y6 u) SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 _0 s8 @" x! C+ _9 b/ D4 t

% \5 |* S( B* y: s1 [0 P. e73.Which of the following is a principle not used in stock making?
$ o& z, e& k: z- i- v* g( X2 a/ [8 }下列哪一项不是用于制造高汤(低汤)的原则?
8 z: y8 G1 ?: T- B! w* {A:Start the stock in hot water.开始在热水中操作
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, c3 O" O( `& [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3 o5 p$ F# y" T  I3 c
A:Remouillage 法语熬汤
6 f8 A& H; V! U" f% H/ k: a- N1 chttp://www.haibao.cn/blog/post/176242.htm
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