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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。$ m# d+ s) q: Y1 Y

4 M% A3 j5 c+ d# x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。: k* \, L  o, Q! G4 w+ V' P* z
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1 k8 t4 c2 t8 p# U4 g  ^1 x) c0 h
1.Which of the following methods should be used to determine doneness in a New York steak?
, S7 K: E0 W  ?: p* w9 S- v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)( |0 ]" U6 G7 H' n) Z9 ~
A: pressure touch. 压力触摸
& k! B$ ]" j' L' Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ L7 [" }( T# P9 W# N. r
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4 c+ r+ W7 F6 S/ g0 d7 P: [9 C: j% H
A: acid  食用酸' z; V# V2 a8 m  D5 A+ {3 P
3.Vegetables are major sources of which of the following nutrients?
' ?( e: b4 y" M蔬菜中包含的主要营养有哪些
# c4 a& S. P$ `! b: DA:vitamins and minerals. 维生素和矿物质。
/ n- A0 b6 R& L( }8 W( W. K4.Cauliflower is commonly served with$ M8 \* o  v( Z" J7 P& d
花椰菜(菜花)最常见和那种酱汁搭配
, Q' m" f' c" S& Q" i" X4 `A:Mornay sauce. 奶油蛋黄沙司% F6 y# L3 D% E% z" }
5.Which combinations of products are found in pie dough?0 W, u# z$ r" s9 W7 ?7 _/ 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??), W# g/ n' J/ n! I) p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 ~$ N6 Q8 L5 a. @% h
6The French term for mussels is 法国语青口(海红)叫什么
& I/ }# O4 @, v# R" _& GA:moules.法语青口,海红1 _+ Z" d+ V, m# T+ b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 q% f9 U4 n8 j) G* ~+ iA:faintly fishy. 稍微有点似鱼味
7 c* X, K- {! i; c9 X$ B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: ?3 J9 U' l7 |+ j6 UA:2 days. 2天
, N! F1 g% S! D; A7 I+ p9.What are the principle ingredients in ratatouille? + a8 N6 z0 n' P' L2 ~8 v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' ~) O( Q4 m) T5 |6 G
A:Zucchini, eggplant, green peppers, onions and tomatoes" }" ]* s+ W" U, i7 W! m$ G' D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 g# V* B  w( f" s7 M; R/ T( R6 H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 j: B0 p* g2 U  N, S- m8 n1 U" EA:cook food in quantities that will be used up within 20 to 30 minutes.% ?! y" P$ b+ O7 M! D
大批量烹煮食物要在20到30分钟内
" O& e) l) {- p; w6 w' _6 l* J11.What person has the authority to issue a Health Permit?
4 ~! _$ ^+ o, h+ U8 _, P- B, d) u/ H谁有资格颁发健康证(卫生证)。
5 d, _: k, I: z5 J8 m/ B* pA:Medical Health Officer.
6 U( t) W5 M$ w$ V; Y4 G% Q医疗卫生官员。! r3 J. g, \: \* b4 J, M
12.For what period of time is the health permit valid?, I6 B% Z( t4 z% H# Z8 K
健康证的有效时间是多久?
# _6 d6 [+ ~5 F1 `6 H7 }A:12 months.12个月8 V; n: Y; H8 h( Z" K& Z5 _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; D% T/ _# o- P- k0 Y$ ]0 X( M
在食物和饮料准备区,通风系统换气的标准时什么3 X4 x/ y& C1 X/ v0 Y# G. t
A:08 times each hour. 每小时8次, M1 D! u* ?4 S
14。The minimum temperature for manual dishwashing in the wash sink is0 W% k2 B1 L6 F2 r# J
手工洗碗,洗碗池的水温最低多少度?; ^9 @5 u9 t: I  h5 o
A:110 degrees F (43 degrees C). 43度8 t6 d  L$ z/ A: k. s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- q5 v6 o( U. Z+ h* \7 d  l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( x( R0 H8 B9 h* t, W( J' IA:180 degrees F (82 degrees C).  82度# j; F$ M; ^' e. g, s% S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- t# X/ w, Y- a3 D+ M/ u用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. [9 P9 c5 s8 m2 TA:en papillote.  法语自己理解
. n7 i' }7 @2 H8 @; r17。Wing or Club is considered a
* R  }; [3 n+ {7 j翼和CLUB 被看做是一种...
7 ^6 Y, v9 G* @$ J% P% }7 cA:Bone- In Cut     带骨切
& s' u# E% m) X  t% t+ o18。New York is considered a   纽约牛扒被看做是一种
* i8 @5 x& C9 n$ a+ t6 g8 `5 ^7 lA:Boneless Cut     无骨切
2 |* k3 t. Y4 R4 z& p19.In general, a court bouillon for freshwater fish will contain8 v9 \8 ]1 p  W* c: H7 L& {
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, s8 T( D8 p5 v! \0 H4 y( a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" C+ |9 b( j/ h/ _和做海水鱼同样数量的调味料和香料
; I: z  w1 R  K# a20.Anise is very similar in flavor and appearance to& |2 n8 u% D/ A" g  j
八角和下面的那种原料有相同的味道
) n1 ~5 B2 U0 O) M4 y# D2 ]A:fennel  茴香
7 E  b5 e9 N2 Q6 S! X5 K$ x) C21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  s- X: H# w3 v下面那种原料更像大葱且有平面的叶子
" m" z1 w- p8 z; T4 r. PA LEEKS  似蒜葱 (这边人叫京葱)
  T7 b: b9 C4 s2 u1 D6 Q$ z22.Which of the following cutting shapes refers to a small dice
2 C: M8 n' z4 a3 S; b下面那种刀切形状指的是很小的粒(末)
8 d' x0 ~+ f5 B; M/ EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! ?# L+ I, V' {
23.Oil is added to the water for boiling pasta in order to3 s9 J- Z8 O4 _9 A( `
向煮沸的pasta (意大利空心粉 )中加油是为了; {: V- o7 O5 C, A+ O
A:prevent the pasta from sticking and to minimize foaming action.
' B# N; c" F  b5 ^7 \防止面条黏合并降低发泡。
) T$ C' n' ?, Z$ ^, J2 y24.Which pasta dish features pine nuts and basil?
4 ^2 a. T% E, e2 n1 A3 d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 a4 u6 @- t' kA:Pesto.一种绿色的意大利面酱
/ e  g! J1 u4 B0 G  Hhttp://www.tianya.cn/techforum/content/96/563836.shtml  ?3 d% @" m$ v% F/ U
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25.Which of the following is a spring vegetable similar to spinach?
% d( @3 [9 {0 ~. d% r. J下列哪项是一个春天的蔬菜类似于菠菜?
4 @, B$ _+ X7 p# t) K# f# k+ LA:Sorrel. 酢浆草。
5 N" z8 N' ]+ f" K1 t/ g& j1 a) Rhttp://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:6 Y7 a; ]" `& \3 X5 x3 m
哪位厨师最早带来高水准浮夸的美食% E! d1 ~7 u- [" T7 N( }8 x
AAntonin Carême 人名 安东尼·卡罗美
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) \6 d5 ^0 K0 a# I, C4 I4 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, t& s/ E0 Q3 {5 W( L5 F( x! q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ f4 t1 A, `) B$ }9 h6 SA:Cast-iron stoves         壁炉
) o- E* O! ]5 f  Lhttp://www.usstove.com/products.php?id=6
/ R" c5 R) R2 f6 D# z! @6 R( K* D, {% g1 {3 M
28.The French term used to describe the roundsman, or swing cook, is:
2 c+ v" ]8 S2 Q6 F& u/ G/ {7 l. M法国术语,用来描述roundsman,或摇摆厨师是:
$ ^2 ?$ y  X+ _: s' y4 n& V4 L  ~A:Tournant   图尔南
$ Y- l9 y8 ^  G
" @( w& j( G% s! b3 j: F29.Another term for the wine steward is:# R$ ^1 C# Z! ?& f' i+ B( w$ A
葡萄酒侍酒师的另一个术语是:
1 y% F6 ~5 l: z% tA: Sommelier 侍酒师
" c$ G( o8 F7 c, u8 O- t$ e$ r! S, k  p9 r  J: |) T
30.Molds, yeasts and fungi are examples of a:
' J+ a+ |  y, }: b" `7 t& [* l8 w* f霉菌,酵母菌和真菌是一个神马例子4 h8 U; F9 \# ?) b$ r- u
A:Biological hazard 生物危害- F. ~! J9 K* o" `+ x$ @7 i1 B8 v

0 B5 R  c# ~2 l, d" y4 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ H! i2 z3 Q, D  F$ Z根据加拿大食品检验局,食品的危险温度区在多少之间:
4 t+ L: u. z0 K! A6 gA:40° and 140°F (4–60°C)     4-60度3 d. ^1 a: G3 ^" r" u6 }$ I4 `

- s) y2 g* B& z5 v8 T, y32.All bacteria need the following for survival:
/ P, X# M) _  S$ |# e9 [所有细菌生存需要以下哪些内容:2 r, Z3 O- j/ T7 ~$ L6 ]5 g6 q7 d. z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 E1 s" I7 Y2 v( d7 s6 w6 Z: w8 U/ ^) K8 i1 O0 F8 v% I4 M% }" p
33.Which of the following correctly represent critical control points in a HACCP system?
& N. }" C7 o* t6 a以下哪项正确表示了HACCP体系的关键控制点?
5 H6 F/ c0 t1 S; wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( p) l: e) w1 Y7 u* p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! L6 G6 K& t' M- A8 o2 m! E; A( m
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34.Which of the following is not an example of a carbohydrate?; e* Q% P7 x; L0 N5 X5 |
下列哪一个不是碳水化合物的例子?
" E1 i  H+ q6 a7 [  cA:Essential nutrients 必需的营养物质% x+ A+ |1 V) C" o* O. G

5 J& r3 ^& s) s' z/ l. C35.The process by which a liquid fat is made solid is called:
3 j+ p* t( I: v9 a; A3 J" W液体脂肪做成固体这个过程叫什么
; Q, k& F( V5 z2 {. P* p5 N3 aA:Hydrogenation  氢化' X. O+ |( j2 q; D6 X

% J$ I% P: N, v8 \5 V) I36.Which of the following is not an example of a fat substitute?
3 G/ Q* v: Z- n$ R- i! h8 \) q下列哪项不是脂肪替代品的一个例子8 s) r7 Y6 ~  x
A:Acesulfame K  安赛蜜K表
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2 A- W3 G* U& c4 w" n37.Health Canada requires that a product labelled "fat free" contain:: r6 K* B9 f0 H; q! \
加拿大卫生部要求的产品标有“不含脂肪“包括:
  e, h+ b& _) `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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' h7 A* e! M0 Y$ F+ V, m4 X0 u  Y  Q) q  u38.Which of the following is not a problem associated with converting recipes?% f8 i  w) q+ ^; a3 ]2 q  q3 ^
下列哪项是不相关联的转换配方问题?8 ^1 g& E# {# ]8 ?. a$ t
A:Unit cost 单位成本
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, J( }4 T) }0 v4 J$ D39.The condition or cost of an item as it is purchased from the supplier is called:! A7 `& e0 a. u$ u8 e/ J8 @
从供应商采购的物品的品质或成本叫什么
5 L; G# t+ q" a' \A:As-purchased cost 购买的费用
8 D! U' j4 g4 m& \& X6 |! h; U
) P$ V4 T% A  k; B+ c5 M8 N6 V" K1 U40.The amount of stock necessary to cover operating needs between deliveries is known as:
" C+ T/ d' x8 N2 h在新货到来之前用于日常所求的必要库存量叫什么9 L6 a$ C" T. z
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: y. I  r7 ^0 F( W! Z: ~
下面那个缩写是用来表明正常库存流程?1 J* C- M( n, M) p
A:FIFO=FIRST IN FIRST OUT 先进先出$ g: C! |/ B; ^
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42.Which of the following knives is used to turn vegetables?0 [" u, Z* R& M* I
下面的那把刀是用来打开蔬菜吗?
2 a$ m1 A2 x0 U) F+ sA:Bird's beak knife   鸟嘴刀
$ T6 M) l5 ]4 ~' Z( khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; C, Q" S/ Q" l% y43.What is an instant-read thermometer best used for?' h7 X& k, e5 l
即时读温度计最好用于那方面?
  {6 G) u. n' _, ?; q9 E% V9 |& NA:Checking the internal temperature of a roast 检查被考物品的内部温度. z% [' b- d  x* p3 f: y) Q$ O
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 z0 U& J7 K; U# ]( B下列哪些金属材料受热均匀,通常用在铁板而且非常重+ M: n; ]/ J0 G. U
A:Cast iron 铸铁# Q/ c  H& ~( _$ T, W+ s1 I

' T( W4 \  A/ ?0 L) m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ @  L1 ]/ \: a: [# c哪件装备下面有一个可移动的碗和一个S形叶片?: U  t# C3 Z0 h8 M: _. S
A:Food processor 食品加工机
# l! r1 W' I2 o* {5 b+ l! Xhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
1 W8 D+ A* [' @* K3 t- _* k下列哪项不是用刀的安全规则?3 E% t1 G" d! Y* E9 g6 y0 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" K4 z+ {4 `- c/ {3 g& g" ]7 G1 y# O3 `1 C5 \7 A! r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* s3 p! ^8 r3 a) Y3 t: X: U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) J- W/ B$ C- n" X& @
A:RondellES
  H, r7 y) {& \9 O" u, O" F6 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 B4 c% Z& {% Y1 B( L% G
' _; ~7 [) {& S* W3 F4 f) A48.Which of the following is a diced cut used to garnish soups?5 {% @0 F' S, g6 j' A# T4 K( E
下列哪项是切成小方块用于汤的装饰?5 t/ p% K6 Q- [2 R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ ~% x: C5 }* Y9 t) B0 p# T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) V9 l# W/ w1 b& o
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!!——
. d, h' q: c- zA:Gaufrette , i: @$ [9 F9 z) d1 p+ ^3 W6 y* N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* ]$ D4 v9 i9 ~, A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 ^) M6 q7 J. i2 w2 h( \
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?; E% n+ @7 G' p0 ?( h: C( E
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)$ q( s' b& K2 o2 W( S  v
A:Cilantro 胡荽叶 香菜
7 d1 ?  s6 N+ S3 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) `7 O6 S: O7 z9 ?) ~. J0 y
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60.Allspice is made from:
: j  i. v7 _2 H2 ^* \9 X8 H 多香果,  多香果香料是什么
' C' C: L' |4 v6 V# d, M( l9 }9 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* N& O  Z; Y  h- I% N0 o# rA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ h$ M6 q9 p$ T; Z下列哪些是用来做香包德épices?9 b; p+ ~  q9 [, [
http://www.sachetcatering.com/
5 }5 i7 y( s4 c! X3 V- @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
( w5 Q9 \- k" r+ E8 W9 c下列哪项不是酱油调味品的?8 c7 ~* C3 g: A) L0 Q/ v
A:Wasabi 日本辣根
4 v: Q' j8 X, }
, x4 M( I' ?" F% s" j2 M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 ]' ], c1 c. |7 a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:  t; v8 _* B2 J1 o
A:Pasteurization  巴氏杀菌" W9 ~! @$ Z% [/ ]( `6 n

$ |9 i' e  W6 }& G, c( \& Z0 g! f64.Which of the following steps is not the correct procedure for whipping egg whites?
) x: ~6 j& S, c6 g) u+ j下列哪个步骤是不是正确的蛋清搅打程序?5 ^, ]# [5 J( S
A:Allow to rest before use. 允许休息后方可使用。
( \* g& m" V2 U; w: S4 Q" J  G9 J2 ~3 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ P' ^$ D5 N% Z# E$ [$ ?
A:56g and 63g 56克和63克
. @7 @9 _8 o& z+ P# w( j- s/ C% a/ ?; f* q, ]% i
66.Evaporated milk is a concentrated milk that is produced by removing' z  u# J+ S; X1 v/ B' r
炼乳是一种浓缩牛奶 是去除什么做的
8 b% J4 `5 a4 M0 ^; W! }A:60% of the water 60%的水  C# ^+ b8 H6 W4 M/ L
" z. s$ v! D8 t3 d9 o1 R# k
67.A method of cooking that transfers heat through a liquid or gas is:
' h( b* f1 t% ]( A2 c5 J. A8 [. l一种烹饪方法,通过转移液体或气体是:
! v4 f9 t7 }0 _A:Convection 对流
/ w6 V9 o* I6 z6 t2 h* ~' @" j7 {0 M* w! ~5 [2 J
68.The cooking of starches is known as  烹调的淀粉被称为' D2 L+ W! n" N( N
A:Gelatinization 糊化) ^# {- K- k# m
) r% Z7 k1 `8 J" }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- Z, ^* ^  Q" n/ V; P- @& ^' PA:Braising 烤. d( [9 q! Q* I) J, ~1 J
3 e$ ~2 u0 f4 e1 W
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:! i7 `' Y7 f6 v) h( i1 k  G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' U; Y" b1 B  ]" i& g  G
+ Z6 z7 V9 F* ~) Q" `( y0 t71.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( Q0 k: E6 o# W
A:Fumet 原汁
2 ^" G- X" h: P- [: C: w: X( J* Z6 y
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: }4 b/ x  [+ \8 _' S; o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ O7 \& T" \! j7 d& o

* a. M9 n, o1 g* C3 y1 U73.Which of the following is a principle not used in stock making?
5 C2 ~* t, A0 w# n3 V下列哪一项不是用于制造高汤(低汤)的原则?
# Z/ ~# S: v- n1 dA:Start the stock in hot water.开始在热水中操作
' R6 J  o- _: ~
7 E: D) G6 |7 s+ U9 m/ W7 _8 i" u74.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$ @' U5 a2 w6 W1 c5 b2 D+ `' `
A:Remouillage 法语熬汤5 P  o) l. b# ^: v8 A
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