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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。
1 N% s5 d* i# [; f! a# X/ I, W
0 y, C2 U; x6 C, T  t+ K& p! l6 `( {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。5 R% A( Z" t7 Q+ t' I- l
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% ?' }& ~' h; g- q$ k! `7 M6 \
1.Which of the following methods should be used to determine doneness in a New York steak?
. N/ [- c7 r! H3 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)
# ]4 g7 y' x% d# hA: pressure touch. 压力触摸
* N2 i9 U1 e  b4 q( U3 S2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ s; u$ e: c. V* _% @' 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
) U. k8 G8 j2 D, Q% ~, }9 F+ QA: acid  食用酸
4 x  @4 ~7 v. H7 Y. \3.Vegetables are major sources of which of the following nutrients?/ f4 E  e1 b/ i3 V1 R/ J: s% `
蔬菜中包含的主要营养有哪些; r2 i6 _( M  t; l5 ~
A:vitamins and minerals. 维生素和矿物质。/ I+ Y. U# V) P
4.Cauliflower is commonly served with; n6 w, M# v% U; U. `
花椰菜(菜花)最常见和那种酱汁搭配
0 x# e/ V4 o4 V7 iA:Mornay sauce. 奶油蛋黄沙司" o7 m$ q& E3 c
5.Which combinations of products are found in pie dough?( {: `: h! i! N) j+ u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 o  h% m4 C' V$ j& E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ Q: L& `9 q) h; m/ k
6The French term for mussels is 法国语青口(海红)叫什么
& n2 l% b* q) o0 d" G: j4 uA:moules.法语青口,海红
" ~: u8 ?5 I$ n2 F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 c+ p9 J) N# J' x- \& ]A:faintly fishy. 稍微有点似鱼味8 n/ q/ j% g" O, e0 v  _+ e5 ^; c5 A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 l/ P0 Z4 a' rA:2 days. 2天
3 Y) Q: ~: O# o' d# g: _9.What are the principle ingredients in ratatouille?
7 R! F0 F) V) t* ~& E& e/ R4 C! h! M& L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 ]7 R( K( N1 x- qA:Zucchini, eggplant, green peppers, onions and tomatoes
7 x2 Z2 o0 \( J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 Q+ z5 g3 Z" `- P3 ]& Y& S, N+ E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ F* K" L  n( i1 ^9 x0 I
A:cook food in quantities that will be used up within 20 to 30 minutes.+ ~5 }+ n$ Y% V  O
大批量烹煮食物要在20到30分钟内6 {/ ~% L" B. C1 ]* b
11.What person has the authority to issue a Health Permit?* [8 u/ x* r: p- f. r0 K
谁有资格颁发健康证(卫生证)。
2 U3 _. R* ^" GA:Medical Health Officer./ B' I3 X% B3 n2 I
医疗卫生官员。
. Y  h9 \$ L9 D; X' o  E12.For what period of time is the health permit valid?+ X% Q6 @7 |( F, F6 L+ r
健康证的有效时间是多久?
; ^5 y! T& u! S8 LA:12 months.12个月
$ V% v& Y% H' ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 n; r, a& f6 [0 h% ~在食物和饮料准备区,通风系统换气的标准时什么  K& m) v$ c. v9 ]- M' Y; o
A:08 times each hour. 每小时8次
4 }1 g2 F5 q; s+ b" i0 T6 p+ B, Q% T14。The minimum temperature for manual dishwashing in the wash sink is( l) p5 {5 p, _, H
手工洗碗,洗碗池的水温最低多少度?# V: T, I6 t3 g  \/ j# l
A:110 degrees F (43 degrees C). 43度
# l  F, x5 C" }6 h, z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, u5 s; }; w* G: c& s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 H3 {. t# j+ b8 {
A:180 degrees F (82 degrees C).  82度9 r, S4 i0 E' I' s) C9 n/ x5 M. `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 G, c3 v0 S" ?) k/ x9 _. M5 e$ F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& o. U" s+ D1 q
A:en papillote.  法语自己理解7 M. k# o' @0 E0 A
17。Wing or Club is considered a
1 }  n! W8 [% u- B0 F! R翼和CLUB 被看做是一种...( W" i: W& l' s( @' Q) Y# U0 o& h" B( L3 C
A:Bone- In Cut     带骨切
# q) X  g  X) E+ b' o7 S18。New York is considered a   纽约牛扒被看做是一种
9 K; T& X+ ^! m' B4 r, ZA:Boneless Cut     无骨切
+ X3 S6 N; D8 C19.In general, a court bouillon for freshwater fish will contain. g( d4 u6 n- i
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+ X+ Z  L5 A. S% l( j# ^; V& M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) j! }, H8 j- p* T6 |7 ]2 G
和做海水鱼同样数量的调味料和香料% k+ D. }+ C% W5 g+ h" m
20.Anise is very similar in flavor and appearance to4 f2 d/ q8 y1 r) U6 Y# p7 |6 u+ T
八角和下面的那种原料有相同的味道; {6 ~! _( j/ F- E' j' |  N: z
A:fennel  茴香
" n: J% p! m4 c/ d7 i4 @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; b, z$ x  a# p2 t  b: e
下面那种原料更像大葱且有平面的叶子
" v0 ~/ J+ g/ t# F+ u! q& DA LEEKS  似蒜葱 (这边人叫京葱)
: E" N4 _- V# j( Z+ c. o+ @! |22.Which of the following cutting shapes refers to a small dice3 X/ O6 w8 I* J3 y% u
下面那种刀切形状指的是很小的粒(末)$ Y6 y4 t& o& S) c3 w! Y' h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
# @: U4 L7 D( V/ I23.Oil is added to the water for boiling pasta in order to
: g; V& C+ `3 Z( t  N2 c, s向煮沸的pasta (意大利空心粉 )中加油是为了
4 V' S3 I0 A7 k2 M3 d4 jA:prevent the pasta from sticking and to minimize foaming action.
% f2 Z( H" U! C& A防止面条黏合并降低发泡。4 [/ w0 D, |6 Y" l: F5 R# h
24.Which pasta dish features pine nuts and basil?
2 A4 v. p+ U, z/ E- z8 [9 a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ u( R+ Y6 {" X. iA:Pesto.一种绿色的意大利面酱 6 M4 c  \" m* N: R
http://www.tianya.cn/techforum/content/96/563836.shtml: k( r6 H  z& _+ x
3 r  N7 M- N8 k( W7 I  l
25.Which of the following is a spring vegetable similar to spinach?
5 w! o# \; f: p6 z$ j1 ?) o: a+ H) |下列哪项是一个春天的蔬菜类似于菠菜?
# L' b# Z9 X- ]A:Sorrel. 酢浆草。1 v; ]2 d0 W% O; {! \4 k! U
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:1 a/ @5 j) v; G' E
哪位厨师最早带来高水准浮夸的美食5 Q  w1 {" \/ z/ v  p' N4 R6 c4 G
AAntonin Carême 人名 安东尼·卡罗美. d% `7 D- ?3 ^% b0 Z9 R2 D
$ Q1 m5 l& ]! a4 N  g+ A  Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) _. u4 A$ @( c( H0 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 。
( i) ?( i0 b) E! y5 wA:Cast-iron stoves         壁炉
& E$ P5 D% m( t$ Y) s0 Ahttp://www.usstove.com/products.php?id=65 R- j9 m% E6 _( w1 W3 y- l/ K1 @8 E
5 C- A8 ^' ~9 e3 T! G: v
28.The French term used to describe the roundsman, or swing cook, is:
. [: f" b5 X0 ~6 F) ?; p7 j法国术语,用来描述roundsman,或摇摆厨师是:
+ G8 t5 N" B. f0 w; o) x+ nA:Tournant   图尔南
2 p! w$ D/ D( ?" S& H
0 F( x: D, P9 A  L* q& g29.Another term for the wine steward is:8 |' a7 H) J3 L. W+ K
葡萄酒侍酒师的另一个术语是:8 @6 C: u8 b) b1 L& r
A: Sommelier 侍酒师7 r4 \& A3 _+ [+ }( j' h% e4 U
" s  o, ]/ P" m0 u6 N7 x
30.Molds, yeasts and fungi are examples of a:1 Y9 X/ I+ ?$ e! z
霉菌,酵母菌和真菌是一个神马例子
. p0 E) k5 F; J% h2 kA:Biological hazard 生物危害
" h- t0 d8 A: ]9 L/ }$ N- L6 S+ T/ Q, U) e/ y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 E0 f7 {& \# N根据加拿大食品检验局,食品的危险温度区在多少之间:
9 A/ \* n% L6 h, ^- j; M+ A  |A:40° and 140°F (4–60°C)     4-60度  }" U8 J  n. ?3 K
" @9 N# T0 G+ t# \- V" z( x8 k
32.All bacteria need the following for survival:. k2 U3 F1 J: J$ X, }7 L5 `- x2 O, O
所有细菌生存需要以下哪些内容:4 L  O9 Q! S+ n& Q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  t* j( X' M0 P$ f

- |- u) c2 c* N- K33.Which of the following correctly represent critical control points in a HACCP system?: i% A) d- W! C9 L: v* t
以下哪项正确表示了HACCP体系的关键控制点?
, Q  ?3 s* J. O; P+ kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + R' ^5 U' U9 K9 E/ i8 @/ Z# b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 q" u( M, x1 T

0 A) r, ?6 I: T% F34.Which of the following is not an example of a carbohydrate?$ h: |: Y9 U* C: Q* N5 ]2 A5 O" @
下列哪一个不是碳水化合物的例子?
% k* }  N5 ?4 i; ~1 W# b  c- Q) d  ?A:Essential nutrients 必需的营养物质- h7 `% e+ Y/ N; H5 @- g4 y

6 j2 t9 }0 Y1 A& q% \- r4 [' L! J35.The process by which a liquid fat is made solid is called:
8 T! q2 e3 {8 ]& l液体脂肪做成固体这个过程叫什么1 t+ n  X4 w0 [  x' x
A:Hydrogenation  氢化
+ H/ A+ a, O. Q+ ]9 E
9 S4 l+ y/ Y8 I36.Which of the following is not an example of a fat substitute?: u1 q: \8 F% [9 u" @- j* C4 G
下列哪项不是脂肪替代品的一个例子8 Q* Q* }3 N( {2 y, ~) i7 T3 \) {
A:Acesulfame K  安赛蜜K表
& H$ d  F5 A: s3 n: Z) R5 N, o
; @& U( `6 D0 L6 \37.Health Canada requires that a product labelled "fat free" contain:
& i0 G8 S. Y1 t* E; d4 E5 o5 C加拿大卫生部要求的产品标有“不含脂肪“包括:
, P. P+ l7 ^# z4 T* z; CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  P1 M6 ?- v% a5 O, j3 W+ C) y. {3 ]! j( g0 P
38.Which of the following is not a problem associated with converting recipes?
: k8 j, a$ \2 ]$ X8 w* u9 _6 n5 W8 Q4 F下列哪项是不相关联的转换配方问题?
" [$ q' g" L  O* LA:Unit cost 单位成本
8 y0 K3 f3 ~$ }9 S: Q5 `
( N! B, G9 Q: {5 N9 m39.The condition or cost of an item as it is purchased from the supplier is called:
6 g7 o( c3 N1 e, r; @( n' J从供应商采购的物品的品质或成本叫什么
% {9 x9 \  ~* S. ZA:As-purchased cost 购买的费用. O8 p6 K, u- b  K$ Z* D+ A' E8 q

6 Q8 N, j" C1 S, Q; I& ?$ V40.The amount of stock necessary to cover operating needs between deliveries is known as:
  U5 f! y! ^) i在新货到来之前用于日常所求的必要库存量叫什么
6 W4 G/ w: s: Y4 u' n  ]A:Parstock 基本日常最低库存
0 f" ]$ W6 K0 n9 K* z2 _
1 D1 I% K/ F  A  {/ ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 p, J: W- \( @% k  j$ B下面那个缩写是用来表明正常库存流程?
) E6 Z% M+ m9 K: m# m" Q; Y3 X* tA:FIFO=FIRST IN FIRST OUT 先进先出
. L4 J6 M2 u6 X- e1 n
5 C- H- j& ^& }0 r, v42.Which of the following knives is used to turn vegetables?
* ?9 z' h7 d2 z) X7 l  u下面的那把刀是用来打开蔬菜吗?- d/ j- l: |$ U- O/ V2 q# V. _( y5 m
A:Bird's beak knife   鸟嘴刀. D2 {# R! d5 B) q5 d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 h  r  q1 |7 v
( Z2 \+ R/ E" \/ W
43.What is an instant-read thermometer best used for?5 H6 J6 A9 x2 ?  S$ Q( K3 h
即时读温度计最好用于那方面?4 S2 T* I" @' n  C9 f, g( b
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 u( q2 O& V) @0 s

% \  @# V$ f0 L; e$ [4 D' S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ l. t; T$ h2 L: n
下列哪些金属材料受热均匀,通常用在铁板而且非常重& k8 L$ K6 t1 _( d2 E0 D( a4 ~
A:Cast iron 铸铁
; `! d' X1 F/ S. W( h- P% V' x. `' }: g% f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 @7 n" P' b6 e# f
哪件装备下面有一个可移动的碗和一个S形叶片?7 N. X0 S8 ]) T- V% c5 R
A:Food processor 食品加工机
$ W, h# n# g; s- ~- ]; J& T$ F: d3 Shttp://www.google.com.hk/search? ... iw=1263&bih=572
4 g) N: G0 q" \. B& A+ k  V0 j2 _1 V) M% m3 J5 _
46.Which of the following is not a rule for knife safety?1 ~0 r# e: U# O* }
下列哪项不是用刀的安全规则?1 t2 W) E! Y# |, X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! A" |9 B* e9 P) ~+ A
* c+ [  K3 [% E) K- q" a3 z  K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# j& c2 q0 f& c3 }0 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! f+ F3 w0 m$ l
A:RondellES
& E, o6 q# Z; V4 H0 C1 ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 Z/ u8 r8 W2 F/ b% u3 v

6 H; r# E3 c7 R8 M3 G) L8 S5 I48.Which of the following is a diced cut used to garnish soups?# B- X) K; c2 V5 L
下列哪项是切成小方块用于汤的装饰?6 h7 v% {+ r0 ~: [! P9 O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- T" q6 M" R; p+ H7 u. Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) O7 F+ j3 f* V: R; 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!!——
& `6 Q- B" S0 J! h4 ^3 v5 y6 eA:Gaufrette
$ o' h2 Y; N& r; |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) {, `% d" U! Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 [% S" }+ g# R* R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% [; T' x( H) z, X
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)
* p, D0 X5 v1 a! b# \* f# G7 ?A:Cilantro 胡荽叶 香菜# Y  j5 p: d8 I: z, O1 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 N, ^$ G' \: T6 h
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60.Allspice is made from:' T! \6 |: `" A) g3 e: P
多香果,  多香果香料是什么
$ e& S- ?2 n, Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ s/ j+ H, p1 s  ?0 Y( S. t7 r0 Z1 ^! AA:A dried berry 干浆果
! i" }7 d0 d4 n# M% v4 z! I4 K  w
61.Which of the following are used to make a sachet d'épices?
+ ]9 ?# {& e" Y# U下列哪些是用来做香包德épices?
; g6 S4 \* y5 S. Lhttp://www.sachetcatering.com/
3 N4 N- ], R/ M3 C! `1 }% }# x; K) NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: ?0 U0 a1 o) `- T$ M% r/ i

7 F+ E; t" c$ G, Y6 P2 a62.Which of the following condiments are not soy based?
+ {6 S7 C+ i* }  o" [  s) {下列哪项不是酱油调味品的?
0 m, K; V& B" u6 G2 J4 ]; V' lA:Wasabi 日本辣根6 |6 a6 l2 S- {/ ^' H/ j
5 h4 P5 S" v) n% n. t  u
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, U% u! X& d% o3 l! W6 g# r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 i$ J- q' L/ `# T- C3 R4 L* x
A:Pasteurization  巴氏杀菌4 X$ z+ e* v, Q) p

& @% k; b# e/ f( ?# E- K* H0 V64.Which of the following steps is not the correct procedure for whipping egg whites?$ F0 x3 }0 Y0 w/ Y0 v6 ~9 U/ k( M
下列哪个步骤是不是正确的蛋清搅打程序?4 M0 {$ d0 N, B" R; _3 i! P
A:Allow to rest before use. 允许休息后方可使用。
3 T4 T1 V- X( U* y7 X) `9 ]8 b- {8 s( F. U& o9 V
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, K% R+ ]& h  @! P- NA:56g and 63g 56克和63克% @; Z4 J# S- F; z3 l' O
) _& L3 X# v5 T9 W0 k1 m" e
66.Evaporated milk is a concentrated milk that is produced by removing  J8 k- {$ D. d2 b
炼乳是一种浓缩牛奶 是去除什么做的
) v: b: u* L! N0 o: hA:60% of the water 60%的水
7 }9 }* L" H! P4 T$ }& J9 v2 C8 n7 s( O" Y( z$ Z
67.A method of cooking that transfers heat through a liquid or gas is:
, \* x3 y. {: @. p9 K% D/ g一种烹饪方法,通过转移液体或气体是:
7 a- W. O. I. GA:Convection 对流$ r  h! y1 o$ B& b7 {* H4 e

3 l/ y$ v0 l& g7 h68.The cooking of starches is known as  烹调的淀粉被称为) E' a* W; n7 d4 b" p7 W
A:Gelatinization 糊化
$ m' v8 u2 _4 Z. \
; P* y! M2 C! P2 S; F" m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 K8 D8 |6 @9 W5 F6 N: b8 a
A:Braising 烤/ Z8 J$ n$ D( N! g' h, U! T
1 U# b5 m7 N, I! K. 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:6 F! Z) ^- W0 k6 Y4 _+ Y4 f) n# n1 o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 w  X/ {# p. t, u/ x5 Q. K6 i  ^0 c6 y! O- M/ S
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
6 `2 {; p2 ?" P/ R% f( G# O! _A:Fumet 原汁
7 D% a8 J2 ~. j2 }3 l; x$ ^/ ?# Y9 E( c4 \/ R1 Y; J1 P
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9 i% S4 J8 w: Z. \* r4 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 @- v- G" M$ j+ h" t4 k) x5 ^' b+ q" ^% b  Y' F
73.Which of the following is a principle not used in stock making?
0 T6 K+ D9 ?, C9 e- K# y下列哪一项不是用于制造高汤(低汤)的原则?7 H: ]! \- _* F8 \' f! w4 Y
A:Start the stock in hot water.开始在热水中操作
/ g+ Q9 ]7 \6 J" ?* B  X
$ U2 f5 a4 B0 i( l& P4 Z74.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# b/ Q* Z' J" Q, f
A:Remouillage 法语熬汤, ~4 ]  I, r/ ?
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