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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- `' m( h0 F) r+ W: T
6 s8 V1 l' L* V, q0 t! E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。
+ g* Z9 s+ |  Y. v( C7 i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
2 U: D: }6 Y* v. |" h4 G1.Which of the following methods should be used to determine doneness in a New York steak?$ c2 u: t" x6 W/ w) Z/ z! \! O4 o% 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)( Q, l- {- k. g* O3 p1 Z
A: pressure touch. 压力触摸# u, h) H# h7 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ x' A+ d0 a- h+ k% x7 k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+ R) d# N: s1 z& z% @& M
A: acid  食用酸
6 I4 Y" R3 m: a/ R) i3 g3.Vegetables are major sources of which of the following nutrients?" Y, V+ o( t7 U& V. Q' Y0 y3 ?& q
蔬菜中包含的主要营养有哪些1 _/ B- J  V; H; e8 p& n
A:vitamins and minerals. 维生素和矿物质。( ?9 r$ E* I$ e. E9 B/ G
4.Cauliflower is commonly served with
& N1 k) H6 d  g6 ^3 X- P; [花椰菜(菜花)最常见和那种酱汁搭配$ v2 i5 Q: `3 {
A:Mornay sauce. 奶油蛋黄沙司
) r' p7 k1 X( a* @; W, M5.Which combinations of products are found in pie dough?+ {8 m$ ]( S/ t8 i1 ^
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 _6 Q2 t8 t! S, U( M7 c+ ^' c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ F  x3 W& e" {& Y9 \4 m' X& \
6The French term for mussels is 法国语青口(海红)叫什么
! M. X2 q0 s/ I. F7 B, L- [A:moules.法语青口,海红
. R. C; _: ^" N7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: D; X! V# w& A0 g9 B! zA:faintly fishy. 稍微有点似鱼味
5 y  [4 Q, n/ C. N9 N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ q9 f+ w" T2 p7 V
A:2 days. 2天
/ k4 O5 A7 W" A6 D1 h) K9.What are the principle ingredients in ratatouille?   f- g" R* f8 [, O# x$ b/ B( B$ F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). O, t; D1 P. E, l' p0 f. L" X- F
A:Zucchini, eggplant, green peppers, onions and tomatoes
% D2 H; {2 u* h, r. e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# m$ W8 X$ A1 R& w! X8 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! [2 S& D1 @: a, |6 w( a
A:cook food in quantities that will be used up within 20 to 30 minutes.9 j* x% V3 m6 }; |, U. }: s
大批量烹煮食物要在20到30分钟内" z* z( ]& ?/ H( y6 {0 v
11.What person has the authority to issue a Health Permit?% C2 t! x4 A7 N. s, W3 S
谁有资格颁发健康证(卫生证)。
/ c  m& e% }- O& W3 d$ uA:Medical Health Officer.
) p" i- [! w; @  {4 ?. m( c医疗卫生官员。" H3 |5 ]/ v. _3 q
12.For what period of time is the health permit valid?2 U+ K0 F7 M! P7 P
健康证的有效时间是多久?
) o$ S# h9 p( t# q/ ?) kA:12 months.12个月
, N- A4 e! t8 `2 ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 D) z( }, v* |; P: V) c
在食物和饮料准备区,通风系统换气的标准时什么
) H0 ]8 h- L5 U! ~2 B& `+ IA:08 times each hour. 每小时8次; [9 d! t4 o* H: l( L
14。The minimum temperature for manual dishwashing in the wash sink is6 z& {% f5 @6 `
手工洗碗,洗碗池的水温最低多少度?& R) F1 v! T% r# C1 R& D
A:110 degrees F (43 degrees C). 43度8 @  _6 \2 x  ]3 g. N$ [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* Z* {4 Q3 Q+ @, w5 ]$ Y* T" ^
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! O0 ~6 ^9 ~  X, ~; dA:180 degrees F (82 degrees C).  82度
5 N! O7 g8 g4 l; L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 y* H" b2 v# j1 p1 A) l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' c% G0 @3 ~$ {- c
A:en papillote.  法语自己理解* e( Y0 Q# \6 E* O( r# Z1 B
17。Wing or Club is considered a1 u& i6 b& n" W( q
翼和CLUB 被看做是一种...2 `5 Z3 Z! c9 @5 {% _. K' ?
A:Bone- In Cut     带骨切
6 m" n" Z  Y2 B9 {$ Q* U* E18。New York is considered a   纽约牛扒被看做是一种" o( S! E& {/ m3 T! L
A:Boneless Cut     无骨切
; }. w/ J! f- w) _( W6 Z19.In general, a court bouillon for freshwater fish will contain$ ?- o9 E3 X' n/ |+ @" z3 Z
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
7 J9 M4 V5 {+ IA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 d/ Y, W" ]0 N2 z5 [* q和做海水鱼同样数量的调味料和香料' F! F9 N* x' v0 w% A
20.Anise is very similar in flavor and appearance to* P4 A8 c  A5 q! y1 A
八角和下面的那种原料有相同的味道
* J5 F: E8 U) k4 C* G4 cA:fennel  茴香
) `4 x, l, X6 F8 s4 m6 s  k: A0 P# a21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 K7 j% ~4 e+ p" P2 i$ G下面那种原料更像大葱且有平面的叶子
1 c8 A1 _; U& C( u9 d) ^A LEEKS  似蒜葱 (这边人叫京葱)
; s8 d( _2 P0 b9 G0 t& g1 z+ s4 i' F3 O22.Which of the following cutting shapes refers to a small dice- w6 p0 ^" E* V2 w
下面那种刀切形状指的是很小的粒(末)2 p% t5 m3 F$ A, f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* _9 A" Y4 j0 C/ H6 L4 v! M
23.Oil is added to the water for boiling pasta in order to5 H8 \8 B5 N+ G, I, T1 O
向煮沸的pasta (意大利空心粉 )中加油是为了: v9 U, O$ o; z+ k$ e# L
A:prevent the pasta from sticking and to minimize foaming action.# _6 f! O' E8 ^9 F# n6 e: ]
防止面条黏合并降低发泡。
* V! j8 |- A) f2 E1 c0 ?5 e# w- t0 y24.Which pasta dish features pine nuts and basil?  M) c4 k7 ?$ v' p8 ~5 Q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! D; `, U6 ]; }: Q
A:Pesto.一种绿色的意大利面酱
2 t6 m6 N$ m  _2 G# shttp://www.tianya.cn/techforum/content/96/563836.shtml
4 F+ s& V7 G3 A1 h2 R% u$ @/ z2 B. t0 Z' U# {: s/ Q  p$ ~! S2 H
25.Which of the following is a spring vegetable similar to spinach?2 _. q% L* j( A6 B8 h
下列哪项是一个春天的蔬菜类似于菠菜?
5 p8 U" ]) w3 CA:Sorrel. 酢浆草。
- Q1 }: z, s* D4 nhttp://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:
* U* v+ w  ]4 |% d哪位厨师最早带来高水准浮夸的美食/ d+ p( U+ S' U1 S. e- {7 T: O/ ?
AAntonin Carême 人名 安东尼·卡罗美
: z. H* s* k1 \0 f  z/ B5 d8 B, t, @+ c6 G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# q( I+ R' T$ t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% \5 J7 d0 \) X) a+ GA:Cast-iron stoves         壁炉
. B; ~( Z( d. Q* \! ?0 v' N2 x9 @! Nhttp://www.usstove.com/products.php?id=6
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7 ^1 X2 E  f: ?: O7 O9 Q# i28.The French term used to describe the roundsman, or swing cook, is:
7 w: y( ?' n0 X3 g7 e) a: x% s法国术语,用来描述roundsman,或摇摆厨师是:* n6 T/ @! F& P& E' {8 h( t7 Q
A:Tournant   图尔南
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2 q" y8 v/ ]! ?! }29.Another term for the wine steward is:
( \! j4 A  V4 M3 v6 w0 R4 [+ M葡萄酒侍酒师的另一个术语是:& q4 U6 _) a, A( b; ?1 E/ e
A: Sommelier 侍酒师9 e- R& q% E* G2 N- x% `

. C+ s, R( F# S; z30.Molds, yeasts and fungi are examples of a:5 `+ ?' ]0 B7 x5 p0 @: I
霉菌,酵母菌和真菌是一个神马例子/ K, d& P' T8 }( B4 q2 U8 {8 G7 B: L
A:Biological hazard 生物危害$ l7 l% E3 B- e
: }5 z( t- R+ x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# n6 C, g9 E. a1 i. W( {( M根据加拿大食品检验局,食品的危险温度区在多少之间:# |5 Q- n1 V. q
A:40° and 140°F (4–60°C)     4-60度1 {1 n# T  G3 J- }- o+ ^2 r/ [

6 |' {% x2 q# ~. Z& K2 j32.All bacteria need the following for survival:
" Z3 t4 V0 Z) s! t& e8 E所有细菌生存需要以下哪些内容:) D4 i# m& R$ b5 j* P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; @& Z3 G2 b0 t* C$ ~- E1 k

( j2 v* E0 u( ^9 \33.Which of the following correctly represent critical control points in a HACCP system?' b) L& v9 M8 E: p- V
以下哪项正确表示了HACCP体系的关键控制点?
, p7 T! a' P" ]' A& D- KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + C" z; v( O- @( ~+ P; K4 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. C* y% ?+ ?/ e. o) V5 N  n+ s! w  G# l1 n7 N8 g
34.Which of the following is not an example of a carbohydrate?3 L. |9 y. S( _8 z0 g; V% p: Z/ h
下列哪一个不是碳水化合物的例子?; \6 h2 k" d  t" t
A:Essential nutrients 必需的营养物质
& s+ \2 B1 t4 T" g2 ]0 [1 m7 S2 l+ v2 M; S: m( E
35.The process by which a liquid fat is made solid is called:
/ ?7 F7 K* i2 k: J& g1 D液体脂肪做成固体这个过程叫什么' g1 g" c; e5 l) I. q* F* i
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?, M6 ~( m8 d) z  i# B. G
下列哪项不是脂肪替代品的一个例子
9 U% N9 |! f/ VA:Acesulfame K  安赛蜜K表  ~7 m8 k+ ?1 F/ z  R

  \) E) o- W0 m9 Q9 S5 c6 C9 q37.Health Canada requires that a product labelled "fat free" contain:
$ Y! t) z  Q' r加拿大卫生部要求的产品标有“不含脂肪“包括:
! t  [* t5 R/ ^7 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) _' V( j2 V; |/ `1 t
; K1 N. H- i( z- W$ N8 l4 E
38.Which of the following is not a problem associated with converting recipes?( R( g+ @2 C. n3 a) Z; ?
下列哪项是不相关联的转换配方问题?
: a) Y2 L, f! f$ s# l0 XA:Unit cost 单位成本1 Z! g  r$ P0 {! t

7 O: Z; _8 W5 o5 T( S' X0 y2 {39.The condition or cost of an item as it is purchased from the supplier is called:
1 ]$ V7 c  T$ _1 T' ]从供应商采购的物品的品质或成本叫什么9 n3 ]& V" I, A1 r+ P
A:As-purchased cost 购买的费用
% g7 V. s; x' }" P
' E5 |8 A' m0 G! \/ J  \40.The amount of stock necessary to cover operating needs between deliveries is known as:
# L$ s. J% W( H; A3 p# c, W在新货到来之前用于日常所求的必要库存量叫什么9 ?3 I) y& @8 `- [
A:Parstock 基本日常最低库存7 W8 U! b4 E1 M" e) P  p; G: B
0 p) |# v; V, [4 y( f# \# I" y
41.Which of the following abbreviations is used to describe the proper rotation of stock?  W, a9 @4 y5 J1 S5 t4 v
下面那个缩写是用来表明正常库存流程?
- R. D" a& J- f* M! n0 U* IA:FIFO=FIRST IN FIRST OUT 先进先出8 J5 H/ B! ]$ x
0 ?' n8 H$ K3 W
42.Which of the following knives is used to turn vegetables?$ y. g  J6 N  k
下面的那把刀是用来打开蔬菜吗?% o! P( F; J% t5 j0 E- F- u2 A
A:Bird's beak knife   鸟嘴刀
( l7 U9 V; j# q  khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 Y3 S5 ]. l! j3 G* ^6 z, K0 l$ V43.What is an instant-read thermometer best used for?4 {1 L0 s4 t9 H5 S" W8 ^9 X' V: E- B6 u
即时读温度计最好用于那方面?
4 m/ N: U, H; t: iA:Checking the internal temperature of a roast 检查被考物品的内部温度
( S% }6 k/ H6 V
: p1 o% x+ S! B. j2 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 F& I) o% K  |6 J
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 v$ x, A2 q. t& u
A:Cast iron 铸铁8 J) i7 u8 i3 {0 ]# @7 g% J
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ _# O! o. E6 i0 Q9 J哪件装备下面有一个可移动的碗和一个S形叶片?
1 N! A/ |5 i$ z  \, R5 kA:Food processor 食品加工机
" z8 M' }' r- Z7 A8 O) ]http://www.google.com.hk/search? ... iw=1263&bih=5728 G  r& V5 {- I7 J$ P( E; B. O' Z

0 I! ?! i7 i: I8 j46.Which of the following is not a rule for knife safety?( S& s3 I$ L5 ]$ L8 a+ d' t! r
下列哪项不是用刀的安全规则?9 @1 u; p7 @8 C4 Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 G8 r) L$ O* @5 i/ X8 W) t7 j( c- ^$ Z! b
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 e  j" v5 Q( L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 V) S! J6 @! _" M) ~5 KA:RondellES   H: u( f3 ]8 x" ^0 Q% B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( N" Q1 X& A6 m9 P9 g' c
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48.Which of the following is a diced cut used to garnish soups?& m: E( P7 K0 K4 O
下列哪项是切成小方块用于汤的装饰?& w" S+ w( @3 g' C/ U
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 e- L) f7 @/ c8 E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ @8 r# z" Z. G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!!——1 n- r1 ]$ o" A2 R# b
A:Gaufrette # _4 o8 q. D$ L9 |. _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ S8 O! @9 H3 Y4 N# V* [  x& }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ |" j' C6 V+ g! r  g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 t' r6 a  h( n2 d8 H9 Y% z5 W4 U  n
8 ]) w" k& Y, ~: ?) I1 t+ q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 b9 t! f0 u6 }# o8 O  i
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)
/ p6 [1 w; G2 HA:Cilantro 胡荽叶 香菜
; P5 T0 l4 p- r2 f; {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' n9 Y3 l1 u, Z( L4 |1 p8 X" [( n4 p2 G: |; N: S, k! q; U2 i
60.Allspice is made from:
0 N3 }; Z0 S1 ]  H0 _3 J$ c 多香果,  多香果香料是什么
8 d' i3 |* L( l) d* `6 Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 Y  R  w# \2 u6 w( qA:A dried berry 干浆果% Q; [( K5 `3 o9 t0 _% L

' Z# {; H) W+ q61.Which of the following are used to make a sachet d'épices?3 ]6 N9 `* ^9 y8 c# D3 m
下列哪些是用来做香包德épices?# u+ {7 W8 _* V# Z, l! o2 Y9 \
http://www.sachetcatering.com/
0 k2 d& T6 |& QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" d3 p* c7 t/ [7 Y1 Y' P/ ]3 m3 R( [, B0 L3 D) u5 f
62.Which of the following condiments are not soy based?
4 W+ O' c  p, }下列哪项不是酱油调味品的?) j1 _7 a" Z. m, @/ D& J# }9 S8 g
A:Wasabi 日本辣根5 ]* ^4 o$ O3 m; \2 K( E7 D
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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:! v. q6 V$ J/ f! _# ?+ J0 q. n
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:" r& O1 e( m5 c
A:Pasteurization  巴氏杀菌& o+ ]# O# h0 f5 {+ e- E3 Q% ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?
% D# |" U2 {" R: ~/ o* c& P下列哪个步骤是不是正确的蛋清搅打程序?
/ _* B" d, T" |( L7 v/ KA: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:8 l( j: r1 L9 B- }  @% |
A:56g and 63g 56克和63克
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2 o0 i# R3 Y, {( `$ o! Z; m& o- L66.Evaporated milk is a concentrated milk that is produced by removing$ X/ J0 K: a8 v4 Z# ?% O, `
炼乳是一种浓缩牛奶 是去除什么做的  \0 N: X8 e! X6 @& M
A:60% of the water 60%的水! ?2 b$ u6 w! z: e! A" O2 c. d

6 k# I# K# }- w/ N4 c0 n67.A method of cooking that transfers heat through a liquid or gas is:4 Z4 o& b1 `. M0 P3 W
一种烹饪方法,通过转移液体或气体是:
" ]  m0 b& e% w; s" P1 AA:Convection 对流
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! s* U- Q# `7 M2 ~  |: V; s3 W68.The cooking of starches is known as  烹调的淀粉被称为
1 P8 B4 r4 s2 a$ e5 ?( I# IA:Gelatinization 糊化- m. |6 e3 o: z+ z

- I4 f8 ~7 _& x2 P+ ?% R, }4 Z/ _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 R" O7 Q+ ]' L7 n* @
A:Braising 烤( @4 g6 A; K% {# `. y
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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:
* X/ e% B- `+ n" ZA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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0 w3 I& y: y$ @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. I# B4 `3 e2 m' @( Y9 o, u
A:Fumet 原汁* u* V. i# T( c  @9 u. p
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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5 ^7 y/ c6 W* a$ |+ Q% n3 O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# ~9 I. o- ~2 b; r: f1 B

4 z- t  `; y7 Y6 _73.Which of the following is a principle not used in stock making?
1 q8 d2 O6 T7 s+ k5 l6 m9 L下列哪一项不是用于制造高汤(低汤)的原则?% X, _0 _8 o- B9 o
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& `# z, Y3 H& {1 x
A:Remouillage 法语熬汤
$ C) K) O/ J/ s# u8 S) J' z& nhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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