埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9008|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。/ c; H4 q" P( Z5 q* _
; T2 R$ {; p5 D4 o7 A
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。
$ r+ Q4 T( `9 P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: `# f. q7 |, V
1.Which of the following methods should be used to determine doneness in a New York steak?' z2 t# w- l2 g, z. a7 M; k
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)
7 t5 A( `; m' ?; v3 B# BA: pressure touch. 压力触摸
, ?7 o/ c* q8 R" m# }2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 W- k; x* B- O6 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* |7 I- y0 D! S0 ^8 T1 g* ]+ \, q
A: acid  食用酸
( W! A+ P! k& K" d) N* n  Z# p1 h9 B3.Vegetables are major sources of which of the following nutrients?
- I1 a; W8 O9 F蔬菜中包含的主要营养有哪些
* ?4 R: C7 e' F' ?& X% fA:vitamins and minerals. 维生素和矿物质。
2 C  m) K2 f4 V# E0 d: `4.Cauliflower is commonly served with; O8 F: y; T, o" \5 W
花椰菜(菜花)最常见和那种酱汁搭配
+ ~4 F( F7 t" c) \; l- kA:Mornay sauce. 奶油蛋黄沙司5 J! m' Y$ e. ?: A7 B/ y$ ?/ ^3 d
5.Which combinations of products are found in pie dough?
6 c/ V% l+ t  j: l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) b& i6 Z  f! `+ c/ A$ E5 c, i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" B* D; ?) I6 v; q3 T  c6 n6The French term for mussels is 法国语青口(海红)叫什么
, f! H- v& J! N7 m- a4 Z6 \A:moules.法语青口,海红
; E2 M4 I: n9 K2 c) U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( ~' @+ W! P: `" h
A:faintly fishy. 稍微有点似鱼味
7 L8 W% Y! l3 n/ s1 D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; s! Q+ C: v5 M: Q: k# P/ P
A:2 days. 2天6 t" f7 l2 i/ v' f5 x
9.What are the principle ingredients in ratatouille?
& Q1 z6 i8 ^! O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" ]# h  o( M8 }
A:Zucchini, eggplant, green peppers, onions and tomatoes
1 L5 P1 z* `& }0 V$ J2 O西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) w6 `# ~6 O9 F5 y+ S( q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; z7 ?0 D2 a. j* f" b9 E8 w4 xA:cook food in quantities that will be used up within 20 to 30 minutes.
% M; }* Q% u: f大批量烹煮食物要在20到30分钟内9 B, ]; r- ]7 u3 I8 m2 L: E
11.What person has the authority to issue a Health Permit?% C! w$ F3 T) J, `, b! F+ s2 @
谁有资格颁发健康证(卫生证)。
& R! h- E  O! WA:Medical Health Officer.
# @9 O, R3 q$ I$ q& B医疗卫生官员。' o# e8 @) ]9 [- O/ O5 Q; C( d
12.For what period of time is the health permit valid?: p2 Q6 V9 h6 L5 R1 W
健康证的有效时间是多久?
# _) C+ E; o/ R! f* X+ w) PA:12 months.12个月
1 N  w1 t2 a  F( |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& d7 \& C, R# u+ F. c3 t' L2 `4 P在食物和饮料准备区,通风系统换气的标准时什么
* b0 N2 ~% c$ }8 c* ]3 xA:08 times each hour. 每小时8次1 k. l6 a- y8 L, F/ M! ^0 [
14。The minimum temperature for manual dishwashing in the wash sink is- T! Z! T. a# C. Z9 u
手工洗碗,洗碗池的水温最低多少度?1 f. d) X. l( S$ K1 @
A:110 degrees F (43 degrees C). 43度
/ [1 W, q" \+ P( x0 t; t6 [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- M6 U. W) C3 [# l: V& g. N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 t" n4 C' z" K9 w; ]- M# P0 L* T$ l
A:180 degrees F (82 degrees C).  82度2 W- @4 t0 S4 S$ ~/ [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ r* e' W9 r2 U& ^7 d) ?( K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! t. l8 g. O( `& U( y( vA:en papillote.  法语自己理解
/ Y6 c, A/ @+ M. Q' V" y17。Wing or Club is considered a6 ^+ T. q) ~* [7 V$ q
翼和CLUB 被看做是一种...
4 ?- S+ y( ^( ?2 BA:Bone- In Cut     带骨切! B. t* Q! n5 [4 W7 O7 ?3 L
18。New York is considered a   纽约牛扒被看做是一种0 c/ V' G+ W9 x. h. Q+ M. F5 T, p
A:Boneless Cut     无骨切& T  R- O# a$ B; T, I
19.In general, a court bouillon for freshwater fish will contain5 E2 t+ A; I& j  U: T
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- k2 ?: f) E! M, h/ _8 g" M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# d. G& B! \6 r6 o+ I/ w+ l/ {和做海水鱼同样数量的调味料和香料
- M' E& O6 \, p! K9 Q20.Anise is very similar in flavor and appearance to
* _2 F% n0 ?! M* x. X  C" t八角和下面的那种原料有相同的味道
. V* A1 g" h/ k* ?A:fennel  茴香
2 T3 l; g2 ^& S8 R+ h% P* |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" m/ Q8 N$ M! x+ a% \# m6 H$ y下面那种原料更像大葱且有平面的叶子4 `% Q: Z, Y: ^# d/ X( G" K
A LEEKS  似蒜葱 (这边人叫京葱)* t! l; k( Q! N, h( w
22.Which of the following cutting shapes refers to a small dice0 o9 T2 Z7 s  [) `) E2 Z/ z
下面那种刀切形状指的是很小的粒(末)& y0 O* ^7 X1 b. F- j& ?2 G. T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 n: y5 ]$ E, N. _6 \2 z/ ?23.Oil is added to the water for boiling pasta in order to% h5 Q. V# z, O0 v
向煮沸的pasta (意大利空心粉 )中加油是为了
8 I: ^# w# z0 j0 P" F3 UA:prevent the pasta from sticking and to minimize foaming action.
" ^- W% {! k' }+ f- r, ?防止面条黏合并降低发泡。
6 m, A- h; _4 _5 @" w7 O( ]. f24.Which pasta dish features pine nuts and basil?0 _/ o5 _8 a/ E* L9 b5 u1 n
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  @# X' C, ~% Y7 M) a! I* u. \A:Pesto.一种绿色的意大利面酱
( F0 c. Y+ {4 Vhttp://www.tianya.cn/techforum/content/96/563836.shtml5 }1 u9 l5 N3 X7 y
, Q! I$ @. Y9 u5 O0 z  Y
25.Which of the following is a spring vegetable similar to spinach?
8 t4 ?0 S% g. n8 w" D9 S, C下列哪项是一个春天的蔬菜类似于菠菜?
  d! O" p! |0 ZA:Sorrel. 酢浆草。/ M2 |$ S* Z$ R9 V. Y# U
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:
8 s/ i0 E( A- b) W6 x哪位厨师最早带来高水准浮夸的美食
/ Z1 z/ w1 v2 l4 W+ X6 lAAntonin Carême 人名 安东尼·卡罗美9 R, ^8 Q( T* J% m1 ?) d

0 Y% j; f/ n4 n& C1 a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 ?# e6 L9 t5 O. J5 k; a6 C3 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 。. S2 e5 f( [% j1 \0 @( k
A:Cast-iron stoves         壁炉
; u) a- n. x/ I4 D2 K2 H, t7 _http://www.usstove.com/products.php?id=6+ g& E7 L1 z" l
, Y$ d5 }2 v4 w6 ~! }* S
28.The French term used to describe the roundsman, or swing cook, is:
0 |: M9 m, v+ O4 k; ^$ f4 z6 |% F" z法国术语,用来描述roundsman,或摇摆厨师是:% L  S5 z( i0 Y& ^
A:Tournant   图尔南
& W2 Q2 i7 D+ b$ P
/ i3 n6 t7 n3 ~* ]; N; v8 P- Y! M# j# i' w29.Another term for the wine steward is:  W- S& l, Q+ D4 `/ }$ ^
葡萄酒侍酒师的另一个术语是:
- t% s3 N6 a, q" MA: Sommelier 侍酒师/ k& Y5 }7 C* {+ R

; |1 m( x* B8 i" h$ m1 V4 u$ h30.Molds, yeasts and fungi are examples of a:
! Y  c& q/ Z# d6 `5 K霉菌,酵母菌和真菌是一个神马例子
$ u0 {+ C3 C  L" ^1 @A:Biological hazard 生物危害+ d  n. T; c1 A( ]7 O

# ?* [  q1 |& L) F: L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 k9 i6 C% c5 M8 C/ I
根据加拿大食品检验局,食品的危险温度区在多少之间:
" C" ]! ^9 V( |) ?A:40° and 140°F (4–60°C)     4-60度- U! y# l2 F% I0 z. Q, K
8 U3 Z* `( R, l0 h" y) g. D6 X& |
32.All bacteria need the following for survival:
8 d& ~9 y3 a. @8 c) n所有细菌生存需要以下哪些内容:
0 l0 R4 Q6 E* d+ e& ~A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 j5 |5 R0 ]9 F! T. u0 b/ ?3 y7 y

# \) h! |  t$ w  n5 S, K33.Which of the following correctly represent critical control points in a HACCP system?$ ^( a2 y1 l4 Q2 S
以下哪项正确表示了HACCP体系的关键控制点?
, L6 R5 w  d5 D: z8 M7 D. T  q1 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 U# t& t# k" ?0 l" k2 g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) N5 `6 c9 m. B+ H  v. ]! E

7 W, f" G3 q" h" C0 y" [9 [1 |34.Which of the following is not an example of a carbohydrate?
# N2 ~% L. i. f2 C$ ]; N下列哪一个不是碳水化合物的例子?) C3 A1 c7 B9 ]+ m% F- K: P/ V* A
A:Essential nutrients 必需的营养物质
& A( Q& W9 S8 c1 [+ P
# R' S) ^( R- r! S# }$ m+ F35.The process by which a liquid fat is made solid is called:5 f6 Q, d8 }' a: K
液体脂肪做成固体这个过程叫什么4 [/ |* r# s4 s' H
A:Hydrogenation  氢化
- J/ X5 Z& R7 E* b5 f% z
5 r$ {* [* _# y36.Which of the following is not an example of a fat substitute?
) ^/ o( f, P2 u% Z; U) E" z下列哪项不是脂肪替代品的一个例子* Q, R. J  w! d6 _; r
A:Acesulfame K  安赛蜜K表9 G9 Z$ P! i3 m6 q9 N& K7 G: d
2 b, V: P. X  E, l% O% ^
37.Health Canada requires that a product labelled "fat free" contain:
$ |0 d9 O- g1 m$ c加拿大卫生部要求的产品标有“不含脂肪“包括:( e! U& X: D5 {2 K* t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: k- w. t2 d  b5 H) m! C2 P$ t4 v
6 ?6 M+ p( U( S' w3 K. x" i( S
38.Which of the following is not a problem associated with converting recipes?
. `$ M% r0 e# k. g8 i% B下列哪项是不相关联的转换配方问题?
. E  R- D* u9 _5 dA:Unit cost 单位成本
5 k9 v: ^! M' p0 F5 N
8 v* X, T- ]6 u/ o39.The condition or cost of an item as it is purchased from the supplier is called:" ~3 p' O. ?- W0 {" P1 z7 |
从供应商采购的物品的品质或成本叫什么
+ e" }, g( g. j; p/ R. {' M4 jA:As-purchased cost 购买的费用
) R6 w" @4 Y  ?8 }$ Q8 U" x5 O& E$ |3 x6 W
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 p6 S/ Y7 R1 S在新货到来之前用于日常所求的必要库存量叫什么7 c' G3 W$ y9 I- J, H; ]- c
A:Parstock 基本日常最低库存
( y4 ]8 p: w8 d) _: Q3 O- J1 g
- w, C/ n* C) `* p( r7 Q/ Z41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ F" ^% `6 ?+ y8 }) k  f' Y下面那个缩写是用来表明正常库存流程?- f/ t% T6 u5 _
A:FIFO=FIRST IN FIRST OUT 先进先出; B5 [- Y* f- b& o, N

- c( o' c2 c- n- W42.Which of the following knives is used to turn vegetables?
* W1 C8 F3 j) j. F/ z: m5 Y8 z下面的那把刀是用来打开蔬菜吗?, {& L8 R5 g; B! z6 g4 U1 x
A:Bird's beak knife   鸟嘴刀& y. T6 D4 u8 ?1 n1 C/ V  w, y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ o8 x$ d$ ?( u: l7 P/ s% \

( e" h: W. P! a- `% o" B3 U. y43.What is an instant-read thermometer best used for?6 g+ e0 S* T1 `6 h1 U* {9 Z
即时读温度计最好用于那方面?1 U' I2 ]' c+ }$ r" H. |" d# K+ ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ a; q4 ]4 v, W& ]/ E# r2 ?- K  q& [! s7 l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( E) X8 G+ \# `4 P  `4 k下列哪些金属材料受热均匀,通常用在铁板而且非常重$ @6 N% e4 P/ R1 H/ w4 M
A:Cast iron 铸铁7 d9 M7 u: U% O

7 U, W7 D1 p, I3 V0 w, d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ b* n! r. B) ~8 z3 m
哪件装备下面有一个可移动的碗和一个S形叶片?
2 }5 p! N- z9 \( d! X: CA:Food processor 食品加工机. b1 d9 r+ c( Q5 h/ o+ `4 w
http://www.google.com.hk/search? ... iw=1263&bih=572: X4 H: c/ ^  o# {

/ e4 D3 h  O4 A$ Q46.Which of the following is not a rule for knife safety?
2 c# f  p: c( C5 z) s下列哪项不是用刀的安全规则?
. {7 D" E% H3 a" n3 bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 ]% S$ m! A  Y
* P4 R& M, x+ U: I9 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 t. Q0 h0 H6 q6 S  h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 W9 {. n" @9 z3 {3 G: D" I' ~A:RondellES
9 M) i, V- j7 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) }2 U+ D3 ~! n7 s" k
7 W& i- h: g+ U: S4 E
48.Which of the following is a diced cut used to garnish soups?7 a8 I! O; I& ~: e* y& V$ s/ V' m
下列哪项是切成小方块用于汤的装饰?
1 o4 w8 x  ?8 w3 [  i4 L' QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% x- ?4 K3 k/ X# ?8 w; [- B; y& b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 \3 f6 O& J0 t
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 o8 }+ j. U, o1 K
A:Gaufrette
+ V5 A, e2 c  Y, qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 _+ B" ?6 x9 p' ~7 @% {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% K0 g) \' {5 z" P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% Y0 q" r' s) e% Z4 {5 [( e9 c* {  S8 O6 `
6 ]8 z+ c3 O+ x; G% s5 E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 a* {' y) O* `1 o/ T/ 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)& B. W: t  L$ {/ n" N
A:Cilantro 胡荽叶 香菜7 c0 g; l9 z+ Z- z% \! M4 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; T8 n" G% `9 V$ E5 X
+ p4 o/ S0 _- T* G& m: a; g60.Allspice is made from:
6 E/ c6 o# F1 u. ^" t 多香果,  多香果香料是什么& c* C3 ~6 |  Q5 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# E+ t  |" s3 L# e7 e- ]" W
A:A dried berry 干浆果
; i3 K' M5 T) _4 S" k6 ~  Y* `
( {: g, n( r7 `2 P61.Which of the following are used to make a sachet d'épices?+ O  p+ h. D4 o" Z2 P
下列哪些是用来做香包德épices?  ?+ {" {# x7 Z( Z$ s
http://www.sachetcatering.com/: i$ T; X9 C9 [8 M5 d( Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. j1 ^; o" J- H& v4 \8 O/ Z
( z5 M7 Y) ?5 b  J- Y- s" c
62.Which of the following condiments are not soy based?
" r3 w  y$ e  H. i1 e! Z  L) Z5 V下列哪项不是酱油调味品的?/ \( g3 `7 L" j# q0 u4 {* l$ o" t
A:Wasabi 日本辣根
6 t' I& }& L8 s: }4 I! R
7 u* T- x5 W& T, i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; N$ o2 G7 V8 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:! A% G' S5 U, F2 \' e/ f" @9 c
A:Pasteurization  巴氏杀菌: K# M' c% x* r7 r% t7 U
1 {! f( k4 }3 K8 p
64.Which of the following steps is not the correct procedure for whipping egg whites?8 m/ A* q# H6 ?: I  t
下列哪个步骤是不是正确的蛋清搅打程序?/ [' B/ F* n4 d' H% p/ H
A:Allow to rest before use. 允许休息后方可使用。7 b; o2 }  X- \/ Z! m$ X/ D
  s0 o* q  l# R! j. B5 d0 H% x
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 m; E9 [& p* T
A:56g and 63g 56克和63克
( l+ Y  x8 P8 D4 q( P
9 ]! U6 ^9 U+ W66.Evaporated milk is a concentrated milk that is produced by removing
" a+ G" L' G& C2 w; X3 _, |$ l炼乳是一种浓缩牛奶 是去除什么做的  ]2 W# t: q* q' A/ I! w
A:60% of the water 60%的水; \* o7 j/ N1 ^" H5 V. H0 s

+ Y4 F* H; D) f2 s67.A method of cooking that transfers heat through a liquid or gas is:: n: Z6 S4 U3 a3 Y( p, _
一种烹饪方法,通过转移液体或气体是:
- Y8 M. J0 F' @, o7 S* S( Q8 ?- _+ QA:Convection 对流
1 O" b, Z/ b% g1 `* D9 D) W9 C( q" j
68.The cooking of starches is known as  烹调的淀粉被称为3 [) v" \2 |7 }
A:Gelatinization 糊化5 n& c  |0 r0 l% O: M# G7 L% B
) \: G/ J1 k+ Z/ N
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 j4 T9 J2 f% ?/ \A:Braising 烤
3 [# N0 A. s& t  ~0 \6 ~% V9 v
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:
. J; B5 A) h* [% U, t0 O; |6 |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 l4 a8 @9 h, R; B/ p& r& T$ E% C3 v# I! W
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 j! Q  b2 t0 T3 R! L& i) v* F% c' n5 QA:Fumet 原汁
+ e0 g9 p8 d; C0 u( X# O+ y+ F/ T+ ^1 G' d2 W5 ~
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
6 _9 V1 e; x' M3 h0 F& hA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 P5 j. s6 H8 }! G$ }& x

- e9 Y# q  \' x, D! Z2 g73.Which of the following is a principle not used in stock making?
. S. S( {, C% \+ D# w下列哪一项不是用于制造高汤(低汤)的原则?
5 Z. H1 w7 `# N* H% Y1 fA:Start the stock in hot water.开始在热水中操作
) E% k* ]2 O' R$ }  X, |1 q1 q* E4 y6 R6 e6 A, V
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
5 I0 C& ~% a, H% [8 tA:Remouillage 法语熬汤
- s9 P% g3 e7 r2 Rhttp://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
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, 2026-3-2 03:19 , Processed in 0.111320 second(s), 16 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