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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。
3 D* G$ O- Y$ G; ~: W
* h) m' J% ?  N  F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。
" w/ j: i  F( u2 G% b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8 `- R1 d1 Z) [# U; \  U+ g) x
1.Which of the following methods should be used to determine doneness in a New York steak?1 G/ [$ g5 ~7 K5 K/ 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)
9 O7 {/ O9 p, U7 u2 o4 @4 WA: pressure touch. 压力触摸  l: U3 d  `8 W1 z4 [! h. j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 z3 y4 X7 ]8 s1 d; \
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
! u9 l$ o. ]5 @7 w! l5 G. _A: acid  食用酸' a/ D, A! K7 o+ c( j) N
3.Vegetables are major sources of which of the following nutrients?0 K8 T, u0 \( ]* C8 l
蔬菜中包含的主要营养有哪些+ b; y$ r0 }8 Z- [9 e5 z
A:vitamins and minerals. 维生素和矿物质。
3 I0 ]9 u2 U- m" m: F4.Cauliflower is commonly served with! k' D. V6 K3 e* r" U
花椰菜(菜花)最常见和那种酱汁搭配$ ]3 x1 }& [3 p! j' w( |, o  V
A:Mornay sauce. 奶油蛋黄沙司
9 L  ]! F7 J) ^" ?# p4 b- I5.Which combinations of products are found in pie dough?! T% H! c$ W7 G9 Z* V' 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??)' V* a: h/ H1 i' T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  |* x) d* F2 O8 D; `" c
6The French term for mussels is 法国语青口(海红)叫什么
4 y; G+ P  V; A, s3 F3 C2 RA:moules.法语青口,海红
5 A$ C* E% w2 u+ x# a% C: d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 V4 R& c# k" ]A:faintly fishy. 稍微有点似鱼味: V5 r' E4 f5 i' u2 V0 y" n/ |
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 P$ |7 z4 P9 T$ `A:2 days. 2天( B3 Q0 S8 O7 W5 [! O, N0 y
9.What are the principle ingredients in ratatouille? ; l% w9 m% N/ q, i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 Q% W% e5 Y; H9 B
A:Zucchini, eggplant, green peppers, onions and tomatoes
" ?, U* `2 N' E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* L/ ^4 {4 g1 k7 `& K( b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- o9 a! ?1 }! c# j/ w9 IA:cook food in quantities that will be used up within 20 to 30 minutes.1 X$ H) B9 S$ q. y$ g2 x; p
大批量烹煮食物要在20到30分钟内9 J  p2 N* ?0 @8 X& H! Z
11.What person has the authority to issue a Health Permit?
. ^* {& {! k2 y谁有资格颁发健康证(卫生证)。. c4 M+ p. q4 g" [/ ]+ @( T3 y
A:Medical Health Officer.4 C* o' P+ A' G0 Z  G2 R
医疗卫生官员。8 o# m" u* n) E/ s
12.For what period of time is the health permit valid?
& n2 I1 I: }, J" q$ N1 H1 N健康证的有效时间是多久?: J' z: C- W( R* k) \$ n' g
A:12 months.12个月
' }0 Q" i+ ?2 G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* v% Y" o8 E( O! H: }在食物和饮料准备区,通风系统换气的标准时什么
) C+ r* n  a/ |  P5 i4 o; rA:08 times each hour. 每小时8次
0 K4 ?4 u! c/ T' j; K14。The minimum temperature for manual dishwashing in the wash sink is
+ i2 @7 w( e2 B  z" ~) _8 o) L# M2 X7 a手工洗碗,洗碗池的水温最低多少度?- F! K6 o6 u! I, N7 G) W& B) x
A:110 degrees F (43 degrees C). 43度
: ]8 K* j+ R3 c+ ?4 S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 i# d6 Q  m5 {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) e5 \" V, M+ H* U, h. U- dA:180 degrees F (82 degrees C).  82度, a' @3 X1 n( e* c1 Q; S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 ^( |& y3 C1 K+ g用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& x/ U, B# e+ t. c! _/ HA:en papillote.  法语自己理解
- G$ B" X6 \" R17。Wing or Club is considered a
& y. F: s5 C6 E6 p2 T$ w% Y翼和CLUB 被看做是一种...
& v2 h. w4 n- {A:Bone- In Cut     带骨切
6 O* x( \! u2 U2 u1 o6 Q18。New York is considered a   纽约牛扒被看做是一种% X9 J$ ]1 K! H/ k' T  v- ~
A:Boneless Cut     无骨切9 W7 h; j& d1 z# P, u- W+ ^$ T9 Y
19.In general, a court bouillon for freshwater fish will contain
& W2 S- ~' s% `% a9 m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
: k. K- x7 y2 |/ g- H: k' ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( n3 T$ n: l: D0 e和做海水鱼同样数量的调味料和香料/ I+ I1 A- K+ v. J6 l* ~7 D2 K
20.Anise is very similar in flavor and appearance to
/ J+ [: n7 }9 `& I% e八角和下面的那种原料有相同的味道
1 g6 T5 s6 S; m7 j6 ^" }4 gA:fennel  茴香
2 h4 J% _! Z( y6 x: b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, d# m: C2 @8 J: o: X9 Z  z
下面那种原料更像大葱且有平面的叶子
8 |4 M7 a; }# F, GA LEEKS  似蒜葱 (这边人叫京葱)
* r/ H' {4 i/ T4 y. Y: h+ r' {22.Which of the following cutting shapes refers to a small dice! P" J. [7 F* j# M6 F: v! n
下面那种刀切形状指的是很小的粒(末)
* m& U0 U) F$ e9 N1 g9 X7 q" RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& a6 ]+ j/ x: I: z$ {4 e
23.Oil is added to the water for boiling pasta in order to
' a- x0 G9 V. c8 J* b. W( Q向煮沸的pasta (意大利空心粉 )中加油是为了
) O5 |) B( i! o8 lA:prevent the pasta from sticking and to minimize foaming action.( t" `/ C$ |8 a2 B" e7 t
防止面条黏合并降低发泡。
4 n" x2 @( Y. n24.Which pasta dish features pine nuts and basil?
$ o2 O  o: {! i. |* Y% A; m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 ~7 D' l2 y( T
A:Pesto.一种绿色的意大利面酱
) q- ?5 D5 D0 _- f  N5 X/ Ohttp://www.tianya.cn/techforum/content/96/563836.shtml
$ ?4 D4 C' ]( z* M6 r$ A
3 Q/ y  q- s# ^25.Which of the following is a spring vegetable similar to spinach?, n4 ~& {$ o! o, @' z7 p* k' ~
下列哪项是一个春天的蔬菜类似于菠菜?7 [3 ^& r& t" ]  E6 P& b2 W
A:Sorrel. 酢浆草。
" d( H4 E; D2 [3 C. M! yhttp://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:; g) d+ X3 J+ d% _& ?% C
哪位厨师最早带来高水准浮夸的美食
# h# w- ]! i% U  B: ^+ h1 E; m& D/ aAAntonin Carême 人名 安东尼·卡罗美% H, o3 [* m( T5 y
6 C) ?0 a6 ], T; s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 o" K* r, ?* e! X6 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( g: h& S2 l% l# N5 ?
A:Cast-iron stoves         壁炉
0 b% w# q8 [- @% y, x3 xhttp://www.usstove.com/products.php?id=6, b& r( ~5 ^; t- o6 e

0 b1 l2 C  x) l: B2 [28.The French term used to describe the roundsman, or swing cook, is:* P7 Z/ d; v/ B; N" x
法国术语,用来描述roundsman,或摇摆厨师是:
2 }$ p1 N5 m; R& `! l5 sA:Tournant   图尔南
6 g- i3 {0 y" p! ~* f
2 _. G3 I' b3 P29.Another term for the wine steward is:
: X3 [3 N  \; a( x葡萄酒侍酒师的另一个术语是:
0 g& C0 A4 v! N0 P& r) qA: Sommelier 侍酒师
; [" \+ ?7 \8 U8 M& e2 D; D! ?3 V) k: s! n3 E; i% H  I
30.Molds, yeasts and fungi are examples of a:* a" Z# U: ^/ I# a
霉菌,酵母菌和真菌是一个神马例子( U6 }( n% E8 _! Q
A:Biological hazard 生物危害6 {3 c, j: Z+ C2 C) x8 ^& u9 d: {
0 ?7 m: ~  C8 ~; r% h; k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 x$ ^. }( E; H% m4 `7 {: O/ ]6 J根据加拿大食品检验局,食品的危险温度区在多少之间:
1 P; E/ e' @% M. ~3 _2 EA:40° and 140°F (4–60°C)     4-60度3 h! \3 u$ u: R3 ^! j$ Z

9 q) f0 F( q" H- W+ [, D/ V32.All bacteria need the following for survival:1 }; s8 w. \" g7 s" _3 `
所有细菌生存需要以下哪些内容:% G' ]- s# O, Q5 e7 V7 Q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# k: G* x0 q/ l+ W: p
& h' J5 ~1 I/ G) S: N: h
33.Which of the following correctly represent critical control points in a HACCP system?+ y" }3 [+ Y+ ?7 G- }2 r
以下哪项正确表示了HACCP体系的关键控制点?5 Q& p) \+ [: k% L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 s2 x- b7 W/ x1 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ z- M; o# d: z$ l! a+ d+ i( D. ~

8 g* @5 C, D7 g( V, r: N34.Which of the following is not an example of a carbohydrate?9 ?8 U3 \9 a  C( X/ g
下列哪一个不是碳水化合物的例子?$ ?3 `- {8 s3 ?3 s* B
A:Essential nutrients 必需的营养物质
! @" ]3 d7 _5 ~0 y( v! P! \% B: F; o* p+ H0 R& p2 [0 ^
35.The process by which a liquid fat is made solid is called:
2 P8 t; C5 l$ v+ M, E  u' V7 ?液体脂肪做成固体这个过程叫什么
/ N! b4 c$ b# P# C9 v% C5 oA:Hydrogenation  氢化; I" O; H( J6 \: \8 K
) [' z- C: t( {$ ^  w" y
36.Which of the following is not an example of a fat substitute?1 N! I8 U! _# t- ~3 R4 r
下列哪项不是脂肪替代品的一个例子
! Q0 |4 J' `7 z( M- W4 M' y+ `A:Acesulfame K  安赛蜜K表# ]0 C  n( K" B' A, x; _
5 T7 y2 E7 d% v& s7 p" A
37.Health Canada requires that a product labelled "fat free" contain:
' r; i+ b: l; v8 j8 g. J7 ]加拿大卫生部要求的产品标有“不含脂肪“包括:
8 l/ ]1 P' e# LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 X/ n' i$ |: b! |5 W5 N

% J$ z4 f6 m1 \8 X38.Which of the following is not a problem associated with converting recipes?
; y3 A0 e- S7 ]$ K下列哪项是不相关联的转换配方问题?
; h; ~. M. R5 ]7 d' ^A:Unit cost 单位成本$ S8 V& k; a. f. z, d

1 _) E. N9 q0 \. D  p39.The condition or cost of an item as it is purchased from the supplier is called:
& ], ^9 i% N8 z# u% j: A/ |从供应商采购的物品的品质或成本叫什么8 ?/ g$ d! R; a5 G! Q! P3 E
A:As-purchased cost 购买的费用+ t$ }8 s- Y- l1 [( _: ?5 i6 @

! V/ ]+ a. Z/ Y/ {0 [7 D  H40.The amount of stock necessary to cover operating needs between deliveries is known as:- C! E+ M$ u2 ?3 i& c/ w/ [
在新货到来之前用于日常所求的必要库存量叫什么
1 B5 O3 m, J: C! I# ]6 @4 SA:Parstock 基本日常最低库存9 @+ Y9 l- [& `5 n% k4 r2 h
0 f. b& A* z3 j8 i% X2 a. U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; K! V+ W: \, `" q+ u4 }- ^4 u下面那个缩写是用来表明正常库存流程?3 k' ^" q( f$ U: H6 _' y$ z
A:FIFO=FIRST IN FIRST OUT 先进先出
# S- a' i+ X2 v3 t* z8 ^  p
" \; ^" Z; m/ p# f2 z42.Which of the following knives is used to turn vegetables?
' n, g' N; Q( l" c! @$ }下面的那把刀是用来打开蔬菜吗?
$ `: w4 H4 y/ FA:Bird's beak knife   鸟嘴刀) A3 o6 [/ S# ^" u! @2 J
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 F& K7 a* f+ [: L9 |, X
& W2 [* A1 B8 }, s9 D
43.What is an instant-read thermometer best used for?( W; W& ^' `6 ?  S3 D/ g: B; z, i7 j
即时读温度计最好用于那方面?
, K4 `" U  H! d0 jA:Checking the internal temperature of a roast 检查被考物品的内部温度8 H. e4 b. Z. V5 }; A8 F) w' B

1 S0 t5 v8 ^7 {3 |; Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( E% @( O9 w2 g' _4 E, i1 F  T# A下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 [, R9 p! G* u5 {A:Cast iron 铸铁4 [7 ?8 W2 n# w3 H# P
* e" f  i! \- ~# J) Y# ]8 L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; s, w- K! w, e/ c哪件装备下面有一个可移动的碗和一个S形叶片?9 ~4 a8 y  M5 C- `5 s" r0 h
A:Food processor 食品加工机
  i: Z3 u' Q8 k* l1 p7 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
9 L1 }# E0 p- o. Z+ j1 N) F0 b
6 P$ f; Q. ~3 l46.Which of the following is not a rule for knife safety?# v0 W+ a( _, h4 S1 g
下列哪项不是用刀的安全规则?
* Q! x. E0 q3 p  [( k- F% t- F) I5 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 K. _- g. A9 e9 p, }7 J
3 u( h# |  V- T- s+ I: L  N" I47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  h: o9 J  N! `, W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' E- r* E" s# t. U% p5 K6 g! F
A:RondellES ! v/ x6 g  W  H' N* ]* u* k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ V! Y. x1 J7 M0 l3 |
" K1 v3 O2 s8 \6 Y7 e$ g
48.Which of the following is a diced cut used to garnish soups?. |1 \7 H& W6 i$ {* u/ {
下列哪项是切成小方块用于汤的装饰?8 Q+ A' w/ Y( _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" Y. U, [5 f+ ]8 D  O. c+ j; D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 \/ Z5 M0 U/ m0 C. Z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!!——
0 V8 q+ F( n* O" X- \5 @2 d$ NA:Gaufrette ( y, F# l8 r) f+ [0 f- c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ r* t: y8 t0 N+ E8 X) B9 Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' o7 n3 d/ k# T3 J/ V6 OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 X! x% Z6 o7 {. u

9 p' B0 p$ P* B" S1 \$ a* r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 ~, A3 O; R5 ~) H8 O- p, v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)
& V1 P1 j" [" ~: ^. Q# e# }A:Cilantro 胡荽叶 香菜- l7 k7 t' M2 s1 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# p9 {1 w1 L. @* T' D" z* f3 N& `3 X
60.Allspice is made from:
4 ^; |( f3 M. }* [. G  e 多香果,  多香果香料是什么2 D$ T6 e! X- T3 T( P: E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" o% v3 d0 K3 S7 j# b: j
A:A dried berry 干浆果
6 E$ B) n! f2 d' W' \  K5 Y
* K4 G* O  j& |6 B61.Which of the following are used to make a sachet d'épices?1 \! m4 u. S, y  O
下列哪些是用来做香包德épices?5 r6 f9 R- u: l5 A
http://www.sachetcatering.com/
5 {" d6 c' S9 b: g/ M6 w$ c: \A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. n  ]  x, k9 m% n1 Z1 Q

5 S! @# Q& V& y1 Y( H  q; k: e. ]62.Which of the following condiments are not soy based?# x3 C4 u7 j4 K1 [' [5 J& |
下列哪项不是酱油调味品的?+ i7 G) p" i8 m- w, [, U
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:
5 Q. O  v- Z/ 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:
" V- v0 k* C6 S' [- p6 QA:Pasteurization  巴氏杀菌. x& z; w* l: x  a. b: h1 T
9 F# X7 k- Y& f  F4 G/ T& O/ V9 N
64.Which of the following steps is not the correct procedure for whipping egg whites?
" ]2 K9 l( [* J: B  a4 v2 ~下列哪个步骤是不是正确的蛋清搅打程序?; n6 |# N# `2 d4 X4 u
A:Allow to rest before use. 允许休息后方可使用。
5 L+ C( }$ T6 Z1 e+ ?; `. e
, k/ {, Y* U- Q5 W/ G65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 A, g. {( o9 J- \8 l% H$ UA:56g and 63g 56克和63克
8 ~* @4 `. |  b( g0 q' G7 |. k2 Z0 `# ^; w$ ^7 ]8 E; f4 a
66.Evaporated milk is a concentrated milk that is produced by removing: @; D0 [9 @4 r
炼乳是一种浓缩牛奶 是去除什么做的( |% z$ ~+ L6 C- t
A:60% of the water 60%的水, q% v5 X2 l' f5 y0 i

2 Z" W( U/ B/ x4 m3 @: C67.A method of cooking that transfers heat through a liquid or gas is:
' U( K: Y3 g& D: v# L: O3 K8 \9 l一种烹饪方法,通过转移液体或气体是:5 i4 y- y+ m: Q, u
A:Convection 对流- |' C' b# n+ k7 M+ u$ u
, T6 h. x' G% m$ {7 Z1 ]/ x7 C
68.The cooking of starches is known as  烹调的淀粉被称为: p1 h7 M3 a/ T1 r4 D  A" y
A:Gelatinization 糊化6 l9 U, K2 D3 w- @7 H# ~0 o
/ x- o! H5 t$ t4 v! S; z" c) Y' |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' U) d: ?6 T% c$ W% B5 c# vA:Braising 烤
! ^! E% [( V0 Z8 Q# p0 J1 E* B# N! ]( v; o8 K* 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:
& O2 S* @* c) B" [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: t; ~/ u" x" c5 H
9 ^9 J+ Q$ i% }7 q& n4 w0 T9 c
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 ?8 d* X5 Y# N3 HA:Fumet 原汁
! `, l6 F5 A# y& X$ ~* N+ c9 z. S! j  M$ J" J
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
/ g5 H9 ~( c5 x7 L7 T! |  {' j9 EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 v  B8 u( H3 E6 L! F8 N# Y

8 g$ |* e' L7 V* y2 x73.Which of the following is a principle not used in stock making?! u( K1 k  h/ X& e! j4 T, ~( P/ Y: }
下列哪一项不是用于制造高汤(低汤)的原则?
/ B8 p1 b8 x5 T5 u4 j4 t6 N! oA:Start the stock in hot water.开始在热水中操作4 ?3 D$ R- b9 y1 D$ A% v2 e+ S
: h1 A0 Q9 r; ]; a6 ?
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' A; r7 x0 e, ^" t6 w: Z
A:Remouillage 法语熬汤
+ u8 d4 z1 }% D- Nhttp://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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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