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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。5 z9 v' Q$ ]3 P; e$ w0 o) v

+ M* Q3 y; `3 I& x. h- E9 @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。
8 X" Z$ s" `& 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
  \  x  E: N7 j) H3 ~1.Which of the following methods should be used to determine doneness in a New York steak?0 G) L. E3 R% u- p
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)
, j' u8 O6 g: x2 j0 V; \- O2 }/ [A: pressure touch. 压力触摸
, g3 O; x5 C5 s. Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" K  O: B  o# T2 Q) F
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) z* O/ ~9 [9 W! m
A: acid  食用酸5 K) `* ^: N) K- i
3.Vegetables are major sources of which of the following nutrients?/ S0 h- f6 v' j, i# q
蔬菜中包含的主要营养有哪些/ I: T0 W2 s6 n! K4 |; F9 ?3 k
A:vitamins and minerals. 维生素和矿物质。5 x5 [6 @5 H, ]2 d$ h
4.Cauliflower is commonly served with: {! I0 b( L% p/ d+ N1 ?3 q
花椰菜(菜花)最常见和那种酱汁搭配& N0 i1 s" C5 \* `& X# u& {
A:Mornay sauce. 奶油蛋黄沙司
' A# {' [+ a# }; u& n5.Which combinations of products are found in pie dough?' A+ I1 z* N2 D. A; U, h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# _* ]( u/ z& A1 b+ |7 fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- `; V% c1 P* K6The French term for mussels is 法国语青口(海红)叫什么
4 X( H# R4 S5 k; mA:moules.法语青口,海红# }8 {* T7 j! ^0 o4 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 k. T3 f; r, n7 N4 q8 E* u0 TA:faintly fishy. 稍微有点似鱼味
- V* T5 b. [- @" D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) N) x8 ]& @7 R( G' cA:2 days. 2天6 z! `+ X, M% p# S$ ?- m
9.What are the principle ingredients in ratatouille? & H  ~/ g9 G% j# I5 ?( z! D/ d& B7 v/ h$ J7 g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 O* k; i' j% W: ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
9 W7 E: `$ I, K$ o* U  J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 W8 n, b" Y- p7 ~8 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" ~# \2 x) b% z8 l
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 n! Z6 O1 y# I% H+ y0 ]大批量烹煮食物要在20到30分钟内! R1 D+ ?2 g! Y8 q: z# |# X* L3 H. u
11.What person has the authority to issue a Health Permit?$ M2 F" b* H- ]4 H7 G
谁有资格颁发健康证(卫生证)。5 R7 C2 D* ^" G% f
A:Medical Health Officer.
& `  S0 P0 `) z$ `2 c医疗卫生官员。* X4 b  g4 z2 a5 e
12.For what period of time is the health permit valid?# }1 u' v6 ]# m7 k7 Y
健康证的有效时间是多久?: ]# c% t' l$ b) e: M
A:12 months.12个月% ^$ a0 _! X  O7 i9 ?( W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ V6 k& s. b" U3 [0 l# p在食物和饮料准备区,通风系统换气的标准时什么$ g( V, z# K5 A# F; o: {
A:08 times each hour. 每小时8次% ?+ [$ u, J: w$ X% P" z( o& ^
14。The minimum temperature for manual dishwashing in the wash sink is
4 x8 Q5 |: V) D& S3 x手工洗碗,洗碗池的水温最低多少度?% ~% S# g0 W# g' E  r" j- R! |0 C4 i
A:110 degrees F (43 degrees C). 43度# `5 E) [; ?9 J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ q( z/ ^2 h$ l3 u' ?) r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; h4 v" [! ?% y1 e+ S6 T
A:180 degrees F (82 degrees C).  82度$ B5 k6 g2 h: t% _- |. [* u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ r, m; ~6 Q4 s3 [9 b4 f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" A& A8 S( Z" T" f' GA:en papillote.  法语自己理解
4 o4 D4 i7 y$ ?4 w5 X2 E17。Wing or Club is considered a0 I+ V2 G7 N* O- X0 R8 @
翼和CLUB 被看做是一种...
, W  Z) a/ S6 I9 tA:Bone- In Cut     带骨切
4 O8 N  B' ]% N8 [; E" f18。New York is considered a   纽约牛扒被看做是一种
% Z+ ~' M) |7 ~3 y7 y) u; ^. sA:Boneless Cut     无骨切7 l7 p, m( ^9 m5 [. j$ g0 h  u
19.In general, a court bouillon for freshwater fish will contain
2 C1 f5 \' f* j5 G) X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/ y9 j# ?: V5 j( ]& o  [* R. _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 C9 H' u4 }2 S+ i/ S/ D. G
和做海水鱼同样数量的调味料和香料
. h! ?9 F1 c2 y& g( x20.Anise is very similar in flavor and appearance to
' {8 \% X; k9 N9 W( y' w- b八角和下面的那种原料有相同的味道5 Y7 r& V+ y6 h. a% q" i1 [
A:fennel  茴香
5 r8 ]* l& F1 p- E# e4 T) F1 k. b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 Z; z1 Y. ~6 d" h9 H$ W2 C) V下面那种原料更像大葱且有平面的叶子) G% {) B: n9 T) G7 j  V
A LEEKS  似蒜葱 (这边人叫京葱)7 b; `1 T9 G0 `6 k9 q% ?
22.Which of the following cutting shapes refers to a small dice
* L- o" a% ?" F  z" N下面那种刀切形状指的是很小的粒(末)
6 Q$ B! R% {- q8 c, h) vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 C% h$ r; H2 \9 {- \5 ^23.Oil is added to the water for boiling pasta in order to
  l" B$ l% W+ |* E$ l6 ?! I! U向煮沸的pasta (意大利空心粉 )中加油是为了
$ r: Q2 o4 f. B+ ?A:prevent the pasta from sticking and to minimize foaming action.
& ~) S. y) _( v. k$ A5 q7 r4 G防止面条黏合并降低发泡。
' [) W, s7 e( a8 g% c0 R) N, i24.Which pasta dish features pine nuts and basil?
6 ?/ i4 i- R6 f" W0 T! C& n( ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); ]5 |! m  K7 U1 `0 [0 b: ]& r; v
A:Pesto.一种绿色的意大利面酱 9 c2 T( v: f; @5 B3 I; n
http://www.tianya.cn/techforum/content/96/563836.shtml5 d+ ]6 h/ F9 r! s$ \0 [/ r  @7 B! C
! g4 J3 h: ^5 q* h6 j7 ?) a
25.Which of the following is a spring vegetable similar to spinach?
4 a1 O1 w; o  S# ]3 L下列哪项是一个春天的蔬菜类似于菠菜?, p  S1 b1 G' k$ o+ u
A:Sorrel. 酢浆草。1 Y, d) m7 \0 m( ?2 j+ ?3 Q
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?
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:3 V- j. I: r: N/ h! B& i% }
哪位厨师最早带来高水准浮夸的美食
" V/ w' t* f, M( l/ lAAntonin Carême 人名 安东尼·卡罗美
$ K3 W' }4 k. c/ J, f2 T' I6 L# G' [! x  x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 \' L1 H. G  K: m7 p  F2 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 。6 l9 ^7 w1 _  F
A:Cast-iron stoves         壁炉2 {3 k  ~# a9 N6 D+ U
http://www.usstove.com/products.php?id=6
7 Q% B* t/ h* u0 d: v0 e7 c
, g/ J) h; Z' V' l: D28.The French term used to describe the roundsman, or swing cook, is:6 V% V& `$ q+ P& x0 B. `
法国术语,用来描述roundsman,或摇摆厨师是:
5 e: _3 G# _9 a5 K0 g5 tA:Tournant   图尔南
- I- T! T2 o' g5 U: H) s- W: N- F9 N! T0 b2 S& J
29.Another term for the wine steward is:) a5 N2 Q0 o- `$ u7 M1 u
葡萄酒侍酒师的另一个术语是:6 Q/ m' W$ X' q  @( g0 `& p
A: Sommelier 侍酒师
! P' o) Y4 d/ H9 C9 S7 j
8 o5 n* h  I1 P, r7 r. X30.Molds, yeasts and fungi are examples of a:
# Z2 `) N6 d- l4 C霉菌,酵母菌和真菌是一个神马例子
; F6 _( b6 a2 H! T  b6 L6 B$ F+ KA:Biological hazard 生物危害* {' Y+ L, r9 l+ C0 D2 ^# a0 ?9 g% |7 `

$ `+ q# g( Z2 X# U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 }7 Z- N8 s7 A4 p% z$ f
根据加拿大食品检验局,食品的危险温度区在多少之间:% w, F- b! M7 f* ~
A:40° and 140°F (4–60°C)     4-60度6 s9 b* z  s" s; p0 C

, f) {# v& I# i8 p* G5 Y; ^) s32.All bacteria need the following for survival:
; E. X1 k# p9 Z# A  j5 v所有细菌生存需要以下哪些内容:
: ~& Y/ h5 L5 {6 Q; Y: g4 @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" k- Y+ P, C( ?

7 _  ~: d3 i8 {8 u3 p* v$ Z5 j33.Which of the following correctly represent critical control points in a HACCP system?
8 H" c7 ^) ^3 _. y以下哪项正确表示了HACCP体系的关键控制点?/ V0 s: g3 J, x  j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ]2 t1 H' `/ c, p* T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" T7 h, a- s8 F

/ ~# N) T" U: S/ A/ f+ p- P( y34.Which of the following is not an example of a carbohydrate?
4 T+ _3 [  P8 K  N* q0 m$ _下列哪一个不是碳水化合物的例子?! v3 |% X% i' R" m* u4 T/ y
A:Essential nutrients 必需的营养物质$ j: b8 h2 E; O5 q+ U# T

6 H; p2 @; @# n: n35.The process by which a liquid fat is made solid is called:- s  B; e2 ]! U6 ~; e
液体脂肪做成固体这个过程叫什么+ h% @! m4 W' ~6 P4 o' c. Q
A:Hydrogenation  氢化
' X2 ~5 w  H. e4 S/ Y; [  }; O  E' D, p: H/ e% D
36.Which of the following is not an example of a fat substitute?- w+ Q  }# Q' I' v  f
下列哪项不是脂肪替代品的一个例子- @5 n% Y# {  f6 y0 C3 d7 B7 G, g
A:Acesulfame K  安赛蜜K表" g; c. q1 m; r/ \7 P1 m0 m! V
) A  h. r8 T4 i7 y
37.Health Canada requires that a product labelled "fat free" contain:) A& g9 x9 b( z1 B) ^
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 x" L, e' q0 u, H8 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; }2 q; f; p# g) X7 k: g( D0 x- g# U; J2 v4 U, k
38.Which of the following is not a problem associated with converting recipes?
+ ^4 C) x% v  ~1 b9 T3 @% A下列哪项是不相关联的转换配方问题?$ [& r5 \8 z* B6 x2 i; {
A:Unit cost 单位成本$ u5 p4 I! [& H( H) Y' r

' g4 t) b1 G* T, J0 k39.The condition or cost of an item as it is purchased from the supplier is called:
; s. G" ]$ x! D  @, ]) c9 C( ~从供应商采购的物品的品质或成本叫什么
2 F4 `. g( l/ H5 K/ p5 Q% Y# ^A:As-purchased cost 购买的费用
3 u) l9 C$ H- N. ]) Q
) f+ D  ^! Y1 _: b0 R40.The amount of stock necessary to cover operating needs between deliveries is known as:  C# g( s% v4 P( p4 V
在新货到来之前用于日常所求的必要库存量叫什么2 J1 G- Y5 Z5 O' |, ]: R. ?
A:Parstock 基本日常最低库存
) M1 U; q% ~) u& v0 _# Y" I+ w# a  U1 v% r7 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?) f! N# F6 M! S
下面那个缩写是用来表明正常库存流程?
! E* B9 ~  ?" Q$ S: i( t2 z; ^2 qA:FIFO=FIRST IN FIRST OUT 先进先出
. }$ v8 d  @7 m$ `7 E# f8 i3 _8 _6 o+ Y- f: y% J
42.Which of the following knives is used to turn vegetables?+ _7 X& v7 v' d
下面的那把刀是用来打开蔬菜吗?
% A5 Z' |1 B. U3 a* g* gA:Bird's beak knife   鸟嘴刀
) R5 q3 x* X& j  Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* z: V& X- H2 Z$ P, M+ A; w
& E. O& O8 N* ^: ]! p43.What is an instant-read thermometer best used for?
0 ^; S- \% y# C: y0 m5 ?即时读温度计最好用于那方面?
( X2 \2 h0 I* P% T( i; t* A8 sA:Checking the internal temperature of a roast 检查被考物品的内部温度
- R+ k$ w* w- K6 [8 Z" M5 c1 A& h3 @
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 H3 V/ ~0 h0 Y/ T) u  ]% P4 y( H5 S下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 \+ b+ S, k' T: G% zA:Cast iron 铸铁
9 r* \7 r' x& [, S# i' b! Y$ X* X% U1 z3 @% t; Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) }. h) I' L6 _' y, Q哪件装备下面有一个可移动的碗和一个S形叶片?) @& j: {' f9 W; H* u; C! x5 l$ Q
A:Food processor 食品加工机
" G' a8 b, y) A5 h: `  q# lhttp://www.google.com.hk/search? ... iw=1263&bih=5720 U9 T7 V) N( B' F/ I

3 Z. {) m' G. z1 k  J6 x46.Which of the following is not a rule for knife safety?
$ m1 `/ L7 D) H. G; C% L9 x9 o下列哪项不是用刀的安全规则?, e1 i) X  p6 D7 H4 Z, q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& B* g5 ?- a! B& Z- m

& P/ M1 {4 m0 |$ q* a4 _5 G: N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 d5 Q$ [1 N3 L; f/ I+ y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: |: s# b# S) ^+ y% a: CA:RondellES
+ j7 J* H. R; q1 D2 |* X; U0 Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' W% ^% q3 ?' M9 y/ J& T
8 G, P' C0 {& W, W' H48.Which of the following is a diced cut used to garnish soups?/ B: A6 h. ]4 F+ n6 h
下列哪项是切成小方块用于汤的装饰?0 Q! ]. U2 L7 g, ]& u+ m0 D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; z. l4 [' u! b6 U! k1 m! H49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 V2 p% `1 a6 M& R, P9 P) D
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!!——
: b+ i+ D+ I. u4 y3 v0 z# qA:Gaufrette
7 b, ?. W3 j! c9 s  L  Rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 a0 m6 q  x- I4 r/ w1 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  ^3 v" [: f  |$ n8 IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 g  `6 E' ^4 L. i7 i( V; p6 f
- \9 h% H- T% L2 j4 X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ c" K$ f  u+ ]' L
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)& ^% O! q6 x# n0 X, r; I
A:Cilantro 胡荽叶 香菜
- n; L" v# `  \9 w5 s% D. Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 Q# S2 J* E( R* L
1 e( d) h6 x$ I% C" m' x6 f60.Allspice is made from:
, A- k3 t* [% e6 f5 X 多香果,  多香果香料是什么
0 \; J( Z2 r3 k8 S8 u; k4 dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% W- k3 d% [. k* ?, j$ G  e$ K
A:A dried berry 干浆果  z5 @0 A- }& Y- R; G9 {
4 l* q1 r; N  d7 ?4 U
61.Which of the following are used to make a sachet d'épices?3 R; V- d7 D  I
下列哪些是用来做香包德épices?
( X! z8 k0 M: `* L* c/ W1 Zhttp://www.sachetcatering.com/
& H# `1 U  Y# a+ n$ ^4 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( x! F0 k4 E0 ]! v) x- b* p. b/ ?* D- `. U
62.Which of the following condiments are not soy based?8 m4 e" [- b2 g. t
下列哪项不是酱油调味品的?8 p4 D: @5 N. f* \( @: ~
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 M; I" U  G: X" }/ m0 E, n! P( ~
在加热的东西到一个特定的时间内一定的温度,以消灭致病细菌的过程称为:% w- V) F8 D" w# U
A:Pasteurization  巴氏杀菌
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$ E+ {6 C9 m" q# v$ W5 U; u64.Which of the following steps is not the correct procedure for whipping egg whites?& C/ x" M6 E& h/ Y& w
下列哪个步骤是不是正确的蛋清搅打程序?
0 B7 [  M+ a0 H9 T4 o# S- x* o  W2 JA:Allow to rest before use. 允许休息后方可使用。: L, C: w. [7 K, V8 d
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 g- M+ V. _* z! u  x9 z8 D' c& E
A:56g and 63g 56克和63克4 Z- R# Q0 A) Q5 [
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66.Evaporated milk is a concentrated milk that is produced by removing& _! Y; i. i& {# o. o- q
炼乳是一种浓缩牛奶 是去除什么做的0 [' Y3 s% E4 R6 s" e5 n+ r
A:60% of the water 60%的水7 d- h' ^* i/ q
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67.A method of cooking that transfers heat through a liquid or gas is:3 ]* k8 W# S) V( P: L3 B
一种烹饪方法,通过转移液体或气体是:
' o, G- M7 W% r& [A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为6 I9 _3 h4 o. y: F, J& \) @2 I2 Q
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! f/ H' e6 P) q. G1 z) _/ X( `
A:Braising 烤% r% [2 E5 |8 D" H9 g4 l1 ~

  P; T0 O) U: [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:
0 [9 r- G# P$ ]2 p% ]' [# NA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ V2 \$ S: _7 b0 \: ]' g

0 t& P3 k. I+ c7 L9 l# Z71.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. Z5 B- [1 h/ f+ f
A:Fumet 原汁
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2 B8 A" p  L7 M- H  `. O) o72.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  y1 q' m% A' B9 O4 w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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# g' H6 Z3 q2 S73.Which of the following is a principle not used in stock making?: Z- m" u4 H. n0 h- f
下列哪一项不是用于制造高汤(低汤)的原则?
, I2 a0 L4 l8 }2 T8 C7 [A:Start the stock in hot water.开始在热水中操作( k, o  I+ F; y  T  ~9 x" E
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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! M& h3 _: m/ d  m
A:Remouillage 法语熬汤
7 y% z/ K& O  S+ E; Yhttp://www.haibao.cn/blog/post/176242.htm
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