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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 s; N$ k7 w  f% P7 v
4 j) C9 z( i! E: m! k, v
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。1 J0 D# T' ~+ _+ R$ @4 \/ H
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6 Q% G) P& z4 G1 h% L
1.Which of the following methods should be used to determine doneness in a New York steak?
/ W& h# H: |4 |+ q  R; O0 f: W" m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 G7 T- m  a8 s+ T+ T# F  _
A: pressure touch. 压力触摸
' e, l, g5 F# l/ q; Z) E5 m' [2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 b& Y( b( J+ T* j$ |: 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
5 W( o4 r" ~$ g4 BA: acid  食用酸
9 f/ O; E; ^) w/ M1 B) {, a3.Vegetables are major sources of which of the following nutrients?
1 L0 H! c# M2 m' e! J% W" W蔬菜中包含的主要营养有哪些/ h+ ]! y5 K) h" P4 P& ?
A:vitamins and minerals. 维生素和矿物质。
: O7 J; O: R" }% ]' \- {" Q( ]4.Cauliflower is commonly served with
  b, A# @- W4 l2 b0 J' N1 H% [花椰菜(菜花)最常见和那种酱汁搭配3 p( j8 h, T( s( T5 P2 T
A:Mornay sauce. 奶油蛋黄沙司+ e2 J/ ~+ V1 Q4 |* E( g
5.Which combinations of products are found in pie dough?; w+ r. ~( P, \
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 F+ |. b4 S" v% e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: O8 H* m, F& D1 O6The French term for mussels is 法国语青口(海红)叫什么  ~3 ]1 \2 K/ t, \
A:moules.法语青口,海红
; }$ F4 [4 t' {7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; ~0 G& [: k7 h- b! i0 E( l
A:faintly fishy. 稍微有点似鱼味
, _  U1 z1 D4 b+ O; }' i; y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 K# {/ r, G* p8 B# G& x/ ?A:2 days. 2天
6 a$ m6 ^+ |! }% J0 N# G- p9.What are the principle ingredients in ratatouille? : W+ i0 p$ |3 i. Q5 X
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), h5 L' |% }7 ~/ m  F0 q5 M: a) ~
A:Zucchini, eggplant, green peppers, onions and tomatoes, }+ h1 ~( J% ?+ M7 h( W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )- w8 @9 t' F& D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) H" X* k3 e, i7 ?' T" S
A:cook food in quantities that will be used up within 20 to 30 minutes.% I$ n: b# m" K
大批量烹煮食物要在20到30分钟内
+ P. |. T: l! h* j; O3 v" Z7 S11.What person has the authority to issue a Health Permit?
7 M: `3 s0 h. B6 k: c& M谁有资格颁发健康证(卫生证)。
& V3 h, r# k( ~! x5 oA:Medical Health Officer.
1 z1 b" q# P0 Z8 ?9 m: S8 N2 d医疗卫生官员。
; @2 n" s0 D; S6 @- K12.For what period of time is the health permit valid?* w0 _& M, q$ e3 u1 l) S; b& T
健康证的有效时间是多久?: O: y  b9 y: r3 U0 i3 I0 {: F
A:12 months.12个月
2 ]# O- K) F$ B4 T* H+ M13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: ?! Q1 Q* i0 J0 o$ H在食物和饮料准备区,通风系统换气的标准时什么
4 h1 X+ v) n8 r6 {8 d1 MA:08 times each hour. 每小时8次# d- t8 d/ ]# l# |& X8 A
14。The minimum temperature for manual dishwashing in the wash sink is$ Z' e9 d* ]2 v) L3 f; g: e1 A
手工洗碗,洗碗池的水温最低多少度?/ h" a0 |) d0 J/ T, I3 V8 N; Y. J. P
A:110 degrees F (43 degrees C). 43度
4 Z2 l8 u' W5 h15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 G  g$ ?7 l2 b; f2 s! D( @/ O+ L4 n* S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 U; O9 o& b% g- ~9 g) i, J+ n/ K
A:180 degrees F (82 degrees C).  82度
. o( O/ |& |, w( ^3 c/ x3 o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# D1 l( f5 U: v0 b4 ^% G1 m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 {/ F. P! K8 Q9 }; v' z. h! AA:en papillote.  法语自己理解
, Q' w( f# o9 @8 e( J" W17。Wing or Club is considered a! f( [# c3 N  ]
翼和CLUB 被看做是一种...8 q5 i6 C0 f% _
A:Bone- In Cut     带骨切
4 k0 \7 m) O) s18。New York is considered a   纽约牛扒被看做是一种# X! E. K2 U  ~; {5 B' k/ r
A:Boneless Cut     无骨切
/ Z: u5 T  u4 v, t8 I% I19.In general, a court bouillon for freshwater fish will contain
# w7 X/ U1 a2 i, L% u4 Z' `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! h* b1 B2 z6 _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  @$ A" m% r. K2 F和做海水鱼同样数量的调味料和香料6 ]# X" v" U$ R* v% x5 A
20.Anise is very similar in flavor and appearance to
2 P, d( ~3 S7 G& F6 l! O) C八角和下面的那种原料有相同的味道
+ {; p( N1 |$ _, fA:fennel  茴香0 ]5 k; R& f! h7 s( F: x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- e+ l& m- A- _* r) R" ^
下面那种原料更像大葱且有平面的叶子
7 g: m6 h4 E& y$ BA LEEKS  似蒜葱 (这边人叫京葱)
- g; Q" e# A, R: s22.Which of the following cutting shapes refers to a small dice, j8 [8 Q& V. P
下面那种刀切形状指的是很小的粒(末)1 |% u% b0 v' x# u# u6 T$ G: T
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' J1 |4 y8 D- k) |- B2 b8 d3 }( R23.Oil is added to the water for boiling pasta in order to+ G: m+ I7 G4 v
向煮沸的pasta (意大利空心粉 )中加油是为了  l4 M" B" a- |) U( ?
A:prevent the pasta from sticking and to minimize foaming action.
' u4 @( {8 B9 \防止面条黏合并降低发泡。
  ^) |' N$ u: |- _24.Which pasta dish features pine nuts and basil?
( K" u1 V0 W8 [, @下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 v' d2 Y: t* M( f' C+ y
A:Pesto.一种绿色的意大利面酱
0 o2 R& g, T8 \; lhttp://www.tianya.cn/techforum/content/96/563836.shtml$ y: E+ k2 R2 M& B: w

" R# v  F; q/ {% \25.Which of the following is a spring vegetable similar to spinach?4 \' w0 U5 t% E$ Z/ C; \( o
下列哪项是一个春天的蔬菜类似于菠菜?2 @: ]8 b- ]( S8 x
A:Sorrel. 酢浆草。
* l* l! a8 J9 X' K$ Hhttp://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:, m& a8 P/ p& e* M. f: M
哪位厨师最早带来高水准浮夸的美食: w5 H1 B2 ~% k' e0 c$ `
AAntonin Carême 人名 安东尼·卡罗美
* f, S) i8 _. _
, a6 i8 N4 w4 z/ ~) X. }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' _, n) u. I2 `# V7 o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ D9 ~: C1 @7 j2 x, q3 a
A:Cast-iron stoves         壁炉7 `# a1 P' o3 @" w' |
http://www.usstove.com/products.php?id=6
7 {! e# }! y0 ~4 ]& W/ u* w( L) L& a' _8 r
28.The French term used to describe the roundsman, or swing cook, is:, @. [5 d0 W% D2 @
法国术语,用来描述roundsman,或摇摆厨师是:% `( P6 s; q% w1 x
A:Tournant   图尔南6 |6 L5 }% B4 c( t
: z$ w5 L1 b; P, n$ _
29.Another term for the wine steward is:
2 |3 M! y4 b6 ^  T' e) d( U, [葡萄酒侍酒师的另一个术语是:# K9 x6 e8 \; p9 K0 y( e: z  [
A: Sommelier 侍酒师
/ T0 x# s! G+ S
, W; B$ v$ z  o- A9 A2 {  }: D5 N30.Molds, yeasts and fungi are examples of a:
0 p$ H; D. f  _/ ]霉菌,酵母菌和真菌是一个神马例子9 v, h9 s5 M3 Y& F6 t3 \" Y/ ]3 C
A:Biological hazard 生物危害% B/ r5 S, C" m( l

3 r8 ~6 V2 a4 |$ w9 K0 t) e# }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* W3 `5 O/ A5 W% x6 E! T
根据加拿大食品检验局,食品的危险温度区在多少之间:
- @5 M9 k8 B5 {5 r3 V! w3 ?A:40° and 140°F (4–60°C)     4-60度1 d0 L2 `6 c# R

6 m( H8 o6 v# ?! g# u" F32.All bacteria need the following for survival:* z* e  |7 f+ O* a! @  M8 E3 ?
所有细菌生存需要以下哪些内容:" O( ^% @- B' A1 _9 X' b- l# h, `1 n; `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  t3 h0 Y$ W: S: o" ^, J- w
% t  `, o% O$ {& n
33.Which of the following correctly represent critical control points in a HACCP system?
; r' D4 c# w6 h4 c以下哪项正确表示了HACCP体系的关键控制点?# B2 D3 T0 k8 T( N; d7 j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( s9 E# D3 }% h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) R7 D/ z1 @% o% A; c/ ]
; q/ O% r/ g) h7 Q/ p6 c- |9 }: S
34.Which of the following is not an example of a carbohydrate?3 w3 Q8 e! `8 c0 C) {) f
下列哪一个不是碳水化合物的例子?
* Y+ ^; t9 a" {& k2 l4 tA:Essential nutrients 必需的营养物质$ J3 Q% I2 L' y1 r# w& Q
7 S3 j9 w9 T6 Z, C# M4 ?; Y' a
35.The process by which a liquid fat is made solid is called:
% `+ r* ?& B9 r2 B1 a0 Y液体脂肪做成固体这个过程叫什么
2 `5 m6 ~, L/ @2 d2 H, o& H2 BA:Hydrogenation  氢化' E- H$ r$ c) Q. D' \3 N

* S9 r' v" Q# ~& G5 [' s9 q) d36.Which of the following is not an example of a fat substitute?: s. R" M# M8 u; G' U+ r  S
下列哪项不是脂肪替代品的一个例子
& ?# ]& t% y+ k! SA:Acesulfame K  安赛蜜K表
8 o. g0 J2 g. j/ U/ m$ c) q( Z. X9 a% l/ i
37.Health Canada requires that a product labelled "fat free" contain:9 X7 ]- e. J' c' z+ ]& H+ f) g
加拿大卫生部要求的产品标有“不含脂肪“包括:
& S, s9 S$ {( B6 ^& m9 ^/ vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 x) ]! c" {0 [9 p" u9 G

, _) Q) I7 }' @2 d38.Which of the following is not a problem associated with converting recipes?" R8 g& a$ O6 O8 a5 @0 N
下列哪项是不相关联的转换配方问题?
' o2 }; m7 R5 R$ |$ q. l. [A:Unit cost 单位成本2 q! J  g4 P: t$ |

8 _5 ], g$ ~3 a& N! ?' X# \% G39.The condition or cost of an item as it is purchased from the supplier is called:& Z  G! ~# z3 |& E. O+ I1 l  |
从供应商采购的物品的品质或成本叫什么1 M8 A6 a( q( y0 A! G5 h* ?
A:As-purchased cost 购买的费用' U4 N% n" C# j" X. O
, G; ~8 B& M- ]- D2 s! D
40.The amount of stock necessary to cover operating needs between deliveries is known as:( K  D* f  _3 j' l
在新货到来之前用于日常所求的必要库存量叫什么
% V& y# I, v  T$ t( p3 BA:Parstock 基本日常最低库存
, K. @# d+ m5 q. r  `$ P& p2 e
2 z) P8 r) E% N  J' ]9 n" v7 d41.Which of the following abbreviations is used to describe the proper rotation of stock?
  _% d% G+ }2 K4 g& J6 |下面那个缩写是用来表明正常库存流程?$ h! x2 I# I: o$ }; p- q, B% J
A:FIFO=FIRST IN FIRST OUT 先进先出
$ a7 E2 t# W, F0 I- M! M. d/ [- B; B3 @- [0 R
42.Which of the following knives is used to turn vegetables?8 q6 v( u$ O9 F$ ]; J9 G: l. ?
下面的那把刀是用来打开蔬菜吗?$ S2 l1 a: w' X$ h
A:Bird's beak knife   鸟嘴刀' [4 e$ d4 J0 ?8 f% @3 H; R2 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* b( P) G+ s! H2 g% z- s5 F' _
1 T5 G- [0 D* b; h& n4 Q) ^43.What is an instant-read thermometer best used for?
) a7 @. _& \4 L' R  s5 Z% Y: J% r即时读温度计最好用于那方面?) \& Z; F1 K9 |2 }4 R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 d* q, @2 R0 E0 u  g- F, u% X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) D' |  b$ O- V# s  F- ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
% a/ j3 ~9 X4 M( O6 B! @3 EA:Cast iron 铸铁3 l' _2 Y& t  |& C
# Q- ?+ W5 K7 O5 b, a5 F# V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* N1 p& o2 E( h" N
哪件装备下面有一个可移动的碗和一个S形叶片?+ O( B* M6 J; h$ O% \
A:Food processor 食品加工机0 V" i$ p1 c4 K; ~  c- E% ^- R
http://www.google.com.hk/search? ... iw=1263&bih=572  K& Y% w  Y7 o2 `) [
$ y8 U8 U6 \5 _, w1 z5 E
46.Which of the following is not a rule for knife safety?8 D+ t! m) u1 s# L$ c' S
下列哪项不是用刀的安全规则?
: o/ f7 R0 O$ \: Z& o$ LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 r: }0 d) |+ E
1 P- |6 _# w1 T# M+ S# S; Q" b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 g) G  _) m  @8 s4 H2 P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ ^( M0 ^( [% Y0 u+ A/ N
A:RondellES 4 e2 M( J7 ^) j& ^' l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) s& K  |' p: Q& ^$ Q: h% \) u9 K  {9 u1 `- z$ }  k+ G
48.Which of the following is a diced cut used to garnish soups?
+ ~/ U+ a% Q6 K/ d3 r- ~3 }& B) _下列哪项是切成小方块用于汤的装饰?
- R0 @4 @% e# s. q9 P1 `A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- O7 }2 a, ^( J9 V3 ?( i2 M+ d* p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 x' @: e! w) w. b
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 I9 w( k- p( V# {5 MA:Gaufrette
2 z1 r: z& t. t0 a% d" f5 _: C- lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ N) K/ n" c+ U; e$ T1 [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( x( o! ?& Q* u; s1 h# c4 |/ q* K" eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 U, t3 g, p4 K6 J0 `+ I, W! U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) \+ n2 N/ f7 Z2 `$ f* i2 N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)# d1 l2 w! O6 |- q
A:Cilantro 胡荽叶 香菜
" G+ [$ r/ H  B0 b. ?) j6 Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:; F* p  L' C! B9 o7 J
多香果,  多香果香料是什么# r6 k: [' m; r1 G6 w) d* L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 u/ Z3 r( o' u0 J% W6 K
A:A dried berry 干浆果
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1 [' h1 Y7 O2 w! \$ l61.Which of the following are used to make a sachet d'épices?. _3 d/ S! ?1 X* P; e8 L! V
下列哪些是用来做香包德épices?
; n- u. P' }! I* lhttp://www.sachetcatering.com/
9 w  e$ k; {4 ^, v% F0 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ i, c' p) P% `, K0 I- ^
% i5 r5 d0 s- B8 l8 T/ ]2 ]2 S4 O' ~  @
62.Which of the following condiments are not soy based?% n, e7 u) |; J6 |) b
下列哪项不是酱油调味品的?6 k/ V, ^* Q9 a7 }8 v1 E+ i' b
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 a7 r; V  @! ^. F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:
! E: x# b' Y1 ?# yA:Pasteurization  巴氏杀菌
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& X0 V1 C& C0 J, k! E3 P64.Which of the following steps is not the correct procedure for whipping egg whites?+ m$ @! w" P6 c4 F
下列哪个步骤是不是正确的蛋清搅打程序?
. b8 S- Z( J' }0 i) UA:Allow to rest before use. 允许休息后方可使用。/ L2 a$ q( I9 L- g8 s( M2 f1 \

+ j  A2 A5 Y& ^3 T65.The weight of a large egg is between:一个大鸡蛋重量介于:1 e5 T- H3 g9 N/ E1 H
A:56g and 63g 56克和63克* u) K3 }  d% k& C3 v

( r! R1 ^# J. e" }  J* J& @4 S66.Evaporated milk is a concentrated milk that is produced by removing$ k: i) f7 L6 Q3 x0 [+ n: g( M
炼乳是一种浓缩牛奶 是去除什么做的% G/ n8 v& h1 T* c1 r  }
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:3 N4 }" X4 n4 J7 G* s8 G
一种烹饪方法,通过转移液体或气体是:
, y2 A' t# p/ _8 N' t" v: s% B& GA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为, J; Z5 _  D* ^: o! x* }6 L
A:Gelatinization 糊化& N, C- m% C. G6 R& p9 I
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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?% A2 f; {: C, a: `- {
A:Braising 烤- M" Z5 D. q: ?8 u% {
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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:8 Q8 C" V, V% I# ]+ z. l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 B: f' }3 }) k% a7 G8 s7 Z

# W3 l/ x: f5 b- K71.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! t( x% }" ~8 k, e
A:Fumet 原汁. e- B6 W4 k/ S3 k
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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& u+ F) E4 S0 W) p$ c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! R- U, j# n' e73.Which of the following is a principle not used in stock making?
  e5 C1 Z& S4 R% L下列哪一项不是用于制造高汤(低汤)的原则?
! l" N' k& X3 p% H9 QA:Start the stock in hot water.开始在热水中操作
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' ]* t0 @9 ^4 i6 K7 D" ^) i74.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
4 Z3 p. P$ _, g; R1 }4 I2 |9 `A:Remouillage 法语熬汤  R0 P% Y6 y+ v: e
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