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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 U4 z& [6 c( i# W
/ u5 _1 k" R  L( Y" |, C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: P; w) Y; g8 q$ L! M
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0 }# c' I$ E, ]5 f
1.Which of the following methods should be used to determine doneness in a New York steak?
' L4 _% A, ?/ e: X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), @! N* K5 m  P/ X0 J
A: pressure touch. 压力触摸8 x2 `8 u  ^/ z) w2 Z) [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) Z7 @( `  T5 G  r6 h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+ C5 ^: [  D* v4 _
A: acid  食用酸
& }; O: P8 C0 n4 N; a% X3.Vegetables are major sources of which of the following nutrients?
5 {) G' H6 K4 I. L+ ?( A蔬菜中包含的主要营养有哪些+ j* Q- a/ C( |. D
A:vitamins and minerals. 维生素和矿物质。, S# W$ V; k/ W, n% |/ K
4.Cauliflower is commonly served with) v1 D5 Y, ~3 b. F4 e* _
花椰菜(菜花)最常见和那种酱汁搭配
% g/ n* F+ u5 K- L' m6 [A:Mornay sauce. 奶油蛋黄沙司
; v  N6 {2 g" H4 w. A( q" x' P5.Which combinations of products are found in pie dough?
6 h0 s% A5 S3 ^0 l: D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  D; X& y& j9 |* Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 w7 G# u$ S5 O6 T0 B2 L% [
6The French term for mussels is 法国语青口(海红)叫什么
, O, Y& r, A: m6 N, a9 M& GA:moules.法语青口,海红
1 {$ r* o' I! f1 m3 d( X: Q1 q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 l' D, w- P/ g( ^A:faintly fishy. 稍微有点似鱼味
7 e, U+ h9 E, }. ~' C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 y9 G0 k2 w% p5 ^A:2 days. 2天  p6 \& T! ]  c4 v" E
9.What are the principle ingredients in ratatouille? 8 N, T4 I7 T! U# v2 P7 R- u/ n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ M% T0 M/ E8 x' sA:Zucchini, eggplant, green peppers, onions and tomatoes! U- y6 {  Q" z7 e6 Q4 {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 s5 K( a. h" h( l6 E& ~
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 J" x: A& M6 ]8 Q2 k+ uA:cook food in quantities that will be used up within 20 to 30 minutes.- r' ?) ?  G3 N: ~. ]
大批量烹煮食物要在20到30分钟内
6 o$ y' P6 k2 j- F1 J# Y8 J11.What person has the authority to issue a Health Permit?3 o+ P( q9 \/ r
谁有资格颁发健康证(卫生证)。
. K  Z* ?3 B+ q4 Y) o. @A:Medical Health Officer.
3 w0 `- [( w9 p1 w1 j( ~0 `医疗卫生官员。
2 N% |, `" Q: L+ e  |$ Z" {* y12.For what period of time is the health permit valid?
) L# T( w6 @4 T4 a$ [, K健康证的有效时间是多久?9 {+ c& n9 N& |2 E
A:12 months.12个月
7 B0 Z  ^5 W" u) w& U13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 x! E7 l; J3 P; O1 L# H  q在食物和饮料准备区,通风系统换气的标准时什么
" ?3 O. q9 t! E1 E! y. PA:08 times each hour. 每小时8次) U6 X6 S1 I: U( L
14。The minimum temperature for manual dishwashing in the wash sink is
/ P' M8 q( a2 V手工洗碗,洗碗池的水温最低多少度?& d! S" o2 ]6 A3 J/ ~4 m8 w: {/ b
A:110 degrees F (43 degrees C). 43度7 O% Y2 o& W: D4 z* h7 k: M" A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) h: @0 G, I* L, f/ e; \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, Y" `: ~6 X, G# WA:180 degrees F (82 degrees C).  82度
. M1 @& i/ i8 M; ?+ B: A16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. I" d. S+ P# N, _5 j  f0 \3 k: r用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 G# ]% I9 C* T( M0 R% U: p- J
A:en papillote.  法语自己理解2 G/ @+ N9 e; H/ a
17。Wing or Club is considered a
: p9 ^. x. n; d/ E* e) d7 a& m翼和CLUB 被看做是一种...3 c7 N( u& B% z4 \& t
A:Bone- In Cut     带骨切6 _3 B( d0 B  Z$ |- X2 b1 z  g8 n
18。New York is considered a   纽约牛扒被看做是一种1 B/ Q" W/ i4 w4 I9 Q
A:Boneless Cut     无骨切
# f( M$ f  w) p/ O: e19.In general, a court bouillon for freshwater fish will contain
8 W& \: S- M& _' J. ]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
" q3 g: |2 \) R5 g% \- z" sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 k% F' F( x% }+ @
和做海水鱼同样数量的调味料和香料# s8 j; @: z6 \/ m. A% Q" E1 O
20.Anise is very similar in flavor and appearance to: y# u7 j4 y7 i3 t; S' d' U2 m0 r
八角和下面的那种原料有相同的味道
3 v  L( ?- z0 |: d' `* C; t; v, QA:fennel  茴香
2 P8 P, j1 ]# \21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# f3 }, y4 y2 s$ d2 {, O' J
下面那种原料更像大葱且有平面的叶子
, p" ]. W3 j% ?2 {2 R! r( F/ oA LEEKS  似蒜葱 (这边人叫京葱). a. ~8 O5 B: r1 j2 v6 W. h% T/ s/ v
22.Which of the following cutting shapes refers to a small dice$ D6 A2 Z/ ~( u$ |& ?% |' s
下面那种刀切形状指的是很小的粒(末)
' }% Q- i+ z2 Y/ P5 aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, S5 m* V( X6 T7 W* B23.Oil is added to the water for boiling pasta in order to$ e2 l( ^6 v. I+ h/ q* c) y
向煮沸的pasta (意大利空心粉 )中加油是为了2 K. \& n" _, N7 y0 Q
A:prevent the pasta from sticking and to minimize foaming action.3 h5 |9 \* I! e0 }; ]  S
防止面条黏合并降低发泡。
- ]& D8 B3 B% E  l( A24.Which pasta dish features pine nuts and basil?
5 W% E3 h! T/ d) @* j3 t* h下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, N9 E  {' m4 m2 m( KA:Pesto.一种绿色的意大利面酱 6 I6 j! v) j  h* P" T. s
http://www.tianya.cn/techforum/content/96/563836.shtml  l+ H! p5 ]+ }1 u8 H4 r

% e9 T, M& |. L) n' y0 q( o25.Which of the following is a spring vegetable similar to spinach?) S- ~+ l+ R( {& u" X
下列哪项是一个春天的蔬菜类似于菠菜?# C, A% ~! D7 c
A:Sorrel. 酢浆草。
6 I* S# j4 W" G1 S/ k0 Fhttp://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:  c3 J5 S. H6 f( I+ t9 Y3 b
哪位厨师最早带来高水准浮夸的美食
+ W$ q. T# ^; e. W1 FAAntonin Carême 人名 安东尼·卡罗美
: b6 _, d5 m' b& e6 f* }. _$ g8 M6 X* ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 C7 x6 y; x% S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 z8 i; @! o- V3 I5 I" K
A:Cast-iron stoves         壁炉
" E4 W. x8 a% i" n( N+ u7 ihttp://www.usstove.com/products.php?id=6
: }# A7 m9 b4 i9 u1 J* R; `& w; ]. O, |: l! a. m! i6 Q0 |
28.The French term used to describe the roundsman, or swing cook, is:4 X" L7 R+ N$ J$ |1 b% B; Z5 m
法国术语,用来描述roundsman,或摇摆厨师是:
* X6 L" r8 \8 _) ?; g! ZA:Tournant   图尔南
% z; X- d+ s; L1 s& R7 Q% a1 d' U# U' x* z4 H9 }6 |
29.Another term for the wine steward is:8 M; E+ x: n) z* \5 m  f1 l6 t
葡萄酒侍酒师的另一个术语是:$ G* _% L. f6 y2 u' ^; m
A: Sommelier 侍酒师0 E* r& h$ a' n* D3 J
; c# \7 j/ u$ E
30.Molds, yeasts and fungi are examples of a:$ B1 I) b: B* e
霉菌,酵母菌和真菌是一个神马例子
& O9 F% {; y. e/ J% z2 {) \A:Biological hazard 生物危害
7 g/ x( Z, [) V- b7 T- Q
+ N5 n! [) G- _# L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' }, F) _0 ~# V( Z- x1 [- `2 A) i6 C! y
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 t7 t8 h" }5 W* m3 L0 O. p) r: GA:40° and 140°F (4–60°C)     4-60度7 B8 j5 T' g9 B/ w4 }! H

7 N+ Q; i1 z9 c7 P/ F0 M0 v32.All bacteria need the following for survival:+ r) f3 q8 h6 S" t: z
所有细菌生存需要以下哪些内容:
" }7 l- h- z! q# f3 x" P. L- \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ n; g1 R2 @6 {3 m$ t% L

# a- f" K6 u$ L2 @6 R+ w* Y33.Which of the following correctly represent critical control points in a HACCP system?/ t0 \9 c7 k* A1 Q: u
以下哪项正确表示了HACCP体系的关键控制点?
+ Y9 f- Q- ~- t# eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ T( W) v/ |* x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& {4 \% \3 k' }0 U/ U0 i* S$ N$ u. L- I/ E9 T. [  ~9 W& K- O
34.Which of the following is not an example of a carbohydrate?
# s5 @+ E7 l2 \3 T7 V- w; j下列哪一个不是碳水化合物的例子?( C/ g/ u- [) ?3 I8 i
A:Essential nutrients 必需的营养物质+ }% ~/ \( a. f' J+ X% B

9 I, q/ M0 d( ~: `35.The process by which a liquid fat is made solid is called:
5 d7 d9 K  q; v液体脂肪做成固体这个过程叫什么+ G  i7 z& g/ L* R! x+ `
A:Hydrogenation  氢化
& r1 M7 G' `& Q& A$ [5 l  R7 y0 W: I0 J# e9 U- A5 T( k
36.Which of the following is not an example of a fat substitute?0 p# x# v: I( z7 x' y* K, E
下列哪项不是脂肪替代品的一个例子
  Y8 A& i/ _8 P0 b& M( J- TA:Acesulfame K  安赛蜜K表: K3 ~5 e! V# o, z/ ]" `0 _9 U' A

9 O2 x4 T+ u$ O+ h# C6 S37.Health Canada requires that a product labelled "fat free" contain:. a- K' r' F$ n; ?+ O
加拿大卫生部要求的产品标有“不含脂肪“包括:' h3 a  r0 i% ?. R. A, \" E* K. Q, \: i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 _  w8 H! q0 t# [* t( c7 K1 k% [, {; ?8 X  S9 d: G4 |
38.Which of the following is not a problem associated with converting recipes?
3 J2 }2 y  @9 _1 n# H下列哪项是不相关联的转换配方问题?7 d7 ?! j0 \* w2 _3 M
A:Unit cost 单位成本
% m* B1 Z! a' y. o6 m" {+ c  n. F; _2 E+ K  O
39.The condition or cost of an item as it is purchased from the supplier is called:
% V7 x, W1 g" w4 ^- F- v& a从供应商采购的物品的品质或成本叫什么: Y; S3 G+ S: u  h  I9 v: Y$ T- E- a
A:As-purchased cost 购买的费用/ X" k8 p" O1 A
" I- G% Q- O" {8 ]5 ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 x+ O# x9 k' N8 E( j# g在新货到来之前用于日常所求的必要库存量叫什么
, t. e; z/ ^6 H* YA:Parstock 基本日常最低库存
& o3 M' f3 Q8 u8 S2 u! W* u( w4 y+ I7 {! f. k8 f7 Q3 W
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 f" }0 @& s, i* j. G( j# G# O
下面那个缩写是用来表明正常库存流程?
: k$ F% W$ E5 eA:FIFO=FIRST IN FIRST OUT 先进先出* l$ x# ^9 K0 |. X: q
/ b- O8 _- o7 n, }7 f* `
42.Which of the following knives is used to turn vegetables?
$ Q) W1 O; g7 I9 \. ?9 [: G0 h下面的那把刀是用来打开蔬菜吗?& c$ o% H! |4 I: {9 d) q) @
A:Bird's beak knife   鸟嘴刀
0 ^3 R* j- O2 G* ^* g9 R: K/ lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) _* O/ \0 Z6 ~) l! w% q

" F, W7 \2 f! y8 Q43.What is an instant-read thermometer best used for?
7 k# ]0 X6 @% W' m% U* e5 \& Z即时读温度计最好用于那方面?  `' j$ |% r0 s, l1 @* ?* w/ A
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, `" _) u9 W2 i0 F; C6 q7 P. j4 m0 d/ \, b" x3 t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: `7 a+ g9 G, Z0 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重( u/ f6 G0 P7 U9 I9 N5 z  v1 \
A:Cast iron 铸铁9 a" t5 A# A; E, \( u9 Q
/ }% Z! Q6 D# ]4 n
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ }% D* j" W7 ~: C
哪件装备下面有一个可移动的碗和一个S形叶片?
: e% h* c& c# y1 H& M" oA:Food processor 食品加工机8 u4 A- o& Z4 E
http://www.google.com.hk/search? ... iw=1263&bih=572' X/ j4 i' s  m

* H0 M/ n* l0 t- j  W* a0 v46.Which of the following is not a rule for knife safety?* G" s( O7 Q8 z' d$ t( G; t
下列哪项不是用刀的安全规则?% X3 h0 y* w/ T9 `6 Q2 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 L, d; W7 X5 y, J2 z4 p; |! x
) n% r2 p% g& d+ W8 P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 N3 o# n  ~3 ^4 m$ |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# q% O1 R. f7 l% V; Q* n& G& \A:RondellES
# `! {& ]1 }* ]& h9 Y( l/ ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% g  X. u7 U5 r  q9 m9 w( [6 q2 h8 o! @$ E, x1 Y/ T
48.Which of the following is a diced cut used to garnish soups?
7 A* g& j; a. Z. A$ j, G下列哪项是切成小方块用于汤的装饰?. ]1 n  N4 |0 Z; R3 e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 |% x: ?: [% u' ?* ^5 o
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 `6 m; g; e% L5 \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 A1 |' K# {2 r; s. P" BA:Gaufrette % k- W1 P+ d1 Y- U; F! d" }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ k6 L# W; y4 X8 N2 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 c1 w. @4 B- X3 f& V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 l7 l4 D$ W: W4 A1 C# N: Y) Y7 T$ Y, Q, H# A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" d( t: w0 Q. X9 M
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)
- w: r; }8 [2 L& g7 \& c) p+ IA:Cilantro 胡荽叶 香菜  y0 S. D+ Q# z, h* X+ [2 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. P! @( l* A/ T/ }6 B* A

3 R  j- c; W3 J$ `$ I: d! }60.Allspice is made from:" |: M& r% \+ }* @  w
多香果,  多香果香料是什么. K9 h) t- {4 W* V! {+ j! v  c' F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 G# e% Y9 ^# U* X0 D
A:A dried berry 干浆果1 ~4 J4 Y1 C8 f

3 G# T5 X4 t  O( D61.Which of the following are used to make a sachet d'épices?6 N4 Q+ W( p, G5 u9 ?
下列哪些是用来做香包德épices?
$ o  e6 o% F7 y- y' nhttp://www.sachetcatering.com/2 L# m# I9 {3 |2 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# [3 h, v9 W: s2 k5 J

+ P' i- \/ k4 D0 @+ w4 d62.Which of the following condiments are not soy based?0 E. g3 _- g6 j
下列哪项不是酱油调味品的?" W3 C" C' H* J# }9 {
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:
: I, T/ o+ T7 S) \( o) {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:4 x% a& K0 w2 v, Q- ?, t. W, y
A:Pasteurization  巴氏杀菌( r( z& p) S& C' I5 g) \
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64.Which of the following steps is not the correct procedure for whipping egg whites?# t1 F5 D) d* n! b! n
下列哪个步骤是不是正确的蛋清搅打程序?5 ^6 `$ U  N: P( s' l) V1 D# x9 o
A:Allow to rest before use. 允许休息后方可使用。' j: c& q: Q  U8 Y: B

* J- d3 c2 F' d65.The weight of a large egg is between:一个大鸡蛋重量介于:% i/ e  R+ U3 I- U7 R3 ]' v
A:56g and 63g 56克和63克
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6 N8 X( N% H5 i+ z/ G66.Evaporated milk is a concentrated milk that is produced by removing
( n9 Q5 c0 V$ @& y6 H# s9 P炼乳是一种浓缩牛奶 是去除什么做的
+ B7 |: z" }8 s4 Q' [% y5 FA:60% of the water 60%的水
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% O4 W. W# t) L8 b67.A method of cooking that transfers heat through a liquid or gas is:
/ o! ?: X- Y3 a: D, `4 X9 Y& J& }: h一种烹饪方法,通过转移液体或气体是:  ?2 T+ H+ [$ V2 v
A:Convection 对流
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9 {! n# S" Y& ^4 e68.The cooking of starches is known as  烹调的淀粉被称为/ w2 K/ X6 }7 b, C& S+ h0 \) `0 P
A:Gelatinization 糊化% q" m; S7 t( Q) w4 i5 {9 I

, o1 S8 l6 @. a5 Z8 S3 B: F* l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 g# G  }* b! p2 w: Y4 v" YA:Braising 烤4 z# G7 N4 a0 D, x
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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:: ^- V& Z$ x+ {5 n) K( b* q* }- k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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 J! f& v3 E# t: P$ @8 DA:Fumet 原汁
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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* @6 r- ~% B: O
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 Z$ a& O' S! n

! j+ v$ g7 Y0 v% T6 N0 ]' m) O73.Which of the following is a principle not used in stock making?
% V4 }3 s; M6 `( [  ?下列哪一项不是用于制造高汤(低汤)的原则?
" E5 `7 `2 V# P* d) SA:Start the stock in hot water.开始在热水中操作
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. s" U# T; T: V% z- X. `& Y74.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
& K/ ~& ]6 t" ]/ [: E, hA:Remouillage 法语熬汤
4 V  x3 `; n: m; F6 c1 ?6 Uhttp://www.haibao.cn/blog/post/176242.htm
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