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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。6 Y* D4 [+ w, j, k: ?+ U; T8 t
3 ?/ X7 S$ \0 I
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。2 _) M' [# R4 ?+ d# L7 l
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
大型搬家
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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! ?, X8 ^; Q9 E4 ~
1.Which of the following methods should be used to determine doneness in a New York steak?
( R7 d' S; @& u# |0 j; r7 I; P9 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)! m' q5 q' W( c8 v6 l# x$ K1 k
A: pressure touch. 压力触摸
  X$ `9 v, N/ e7 C3 u+ v* F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 {/ ~7 R8 P, a9 e8 Z% t3 ?3 l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: E: T- J  `, m5 h% H, o1 C
A: acid  食用酸
  f% {' ]: q+ t4 F1 @3.Vegetables are major sources of which of the following nutrients?8 j0 p2 v! ^/ |% `
蔬菜中包含的主要营养有哪些2 n* Q% s8 n+ C& D
A:vitamins and minerals. 维生素和矿物质。
( ^/ |' g+ |7 X' X4.Cauliflower is commonly served with& W: p# I4 c! [9 I( N
花椰菜(菜花)最常见和那种酱汁搭配% E* Q: v/ [8 z, n7 H
A:Mornay sauce. 奶油蛋黄沙司
& P' y5 Y9 @3 I" U& D6 D) p. m3 N5.Which combinations of products are found in pie dough?
7 J0 m; Q3 p# p/ t, 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??)
* e: {* `$ x0 _& sA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ l& q0 w( V8 y$ a* ?8 J3 ~  D
6The French term for mussels is 法国语青口(海红)叫什么; a$ `, c3 i% w7 R0 v' w6 |: ?
A:moules.法语青口,海红
/ V* ~# f9 z) y- C; E. J" B: f9 E& x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 ]$ r6 `/ r# ^4 V' E: {* \
A:faintly fishy. 稍微有点似鱼味" x+ {0 w# P, f9 T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 d) v, i6 H$ S
A:2 days. 2天
- J# W, z" ~  ~- g  `9.What are the principle ingredients in ratatouille?
6 T, t# ]! k& J* h5 ^; O2 p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), b  g7 `6 u- i
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 W$ N5 X* G) o1 Q; Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) V0 S" e7 _9 u. |" P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; i5 h2 [- K$ Q/ m/ f! y( U
A:cook food in quantities that will be used up within 20 to 30 minutes.
# [4 q0 K9 {0 X" c# j大批量烹煮食物要在20到30分钟内% s0 p! W: ?$ X: W4 G, W! ^/ k
11.What person has the authority to issue a Health Permit?* C+ {8 A3 A# l  }! R
谁有资格颁发健康证(卫生证)。
& H3 i1 c# f! H4 N. V# hA:Medical Health Officer.: y- o' V9 R8 t5 h5 M# I+ f6 }, `
医疗卫生官员。
3 D6 \% m( [( e0 {12.For what period of time is the health permit valid?9 g# G: o  ^0 x! `! N
健康证的有效时间是多久?& e5 }; F2 y3 Y$ ~
A:12 months.12个月
6 g+ h$ W0 r2 B& @/ r0 J/ t" l% f13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! B6 \3 f+ n1 J  S在食物和饮料准备区,通风系统换气的标准时什么
6 E9 |/ ~: _  E. {3 ^8 NA:08 times each hour. 每小时8次
3 }) _+ e1 H, Q) b14。The minimum temperature for manual dishwashing in the wash sink is
+ s( X0 t7 {3 K& F. c手工洗碗,洗碗池的水温最低多少度?
: T" O, n2 L: ?+ l' gA:110 degrees F (43 degrees C). 43度+ e; ?' T1 |1 L! o+ {# g# t4 `
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 ]# Z; k5 j. `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" M3 V: U: Q  ?2 S; V* SA:180 degrees F (82 degrees C).  82度5 Z% W3 a9 \/ M7 l! A8 u( O
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 ]9 D; |! W: v2 ^& O6 V0 l1 I( h2 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 W) F: ]( k- v1 t+ vA:en papillote.  法语自己理解7 j) ~# U: _& E3 j7 j- D
17。Wing or Club is considered a
- X- i0 y! X% r9 R8 }8 |7 B翼和CLUB 被看做是一种.... |/ {: ?3 H+ N) z3 L/ A% L5 J4 r
A:Bone- In Cut     带骨切/ V2 r7 c# ?8 O# ]/ c
18。New York is considered a   纽约牛扒被看做是一种
" U: R1 L3 B& \+ v" pA:Boneless Cut     无骨切* x3 ^0 K, _; |$ l7 J# F0 w: M
19.In general, a court bouillon for freshwater fish will contain1 I4 `, n8 j& q, b& V; R
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
0 Q, i9 j7 X0 I( G9 }* uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  G% W0 v* l* W9 \, g2 b+ E
和做海水鱼同样数量的调味料和香料- D6 U: M" y: ?7 q" i$ ?' H
20.Anise is very similar in flavor and appearance to
* p) S- t/ {7 R( C: s: V; [7 S! e. T八角和下面的那种原料有相同的味道
" C6 x6 V0 F# K6 l9 g  FA:fennel  茴香
# q- }7 F- m5 s( Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ z  J. o9 P. i" I
下面那种原料更像大葱且有平面的叶子9 R  ?* ~" L$ W5 D$ L8 c
A LEEKS  似蒜葱 (这边人叫京葱)1 j2 e$ v7 j. G8 K$ A
22.Which of the following cutting shapes refers to a small dice
' Z  S) T9 d" h3 z9 G下面那种刀切形状指的是很小的粒(末)/ f8 p- T3 W- w3 d$ I: t$ X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ w: _7 ^* @+ r8 V0 H23.Oil is added to the water for boiling pasta in order to- p! r" w- I4 u; x# C, s; d
向煮沸的pasta (意大利空心粉 )中加油是为了
* N) n% V3 T: e% a% BA:prevent the pasta from sticking and to minimize foaming action.
8 Z3 W9 `- w' G: s# m防止面条黏合并降低发泡。5 p4 P5 e* p3 a1 u, s3 V
24.Which pasta dish features pine nuts and basil?2 q; H5 I% i- w- C' @8 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 o1 R2 r6 g. [
A:Pesto.一种绿色的意大利面酱 ) Z$ n8 r3 H! E
http://www.tianya.cn/techforum/content/96/563836.shtml7 N% z$ `! _$ z3 x

! h  P; ]  m$ e! x25.Which of the following is a spring vegetable similar to spinach?
2 `9 b8 m0 t- X- {下列哪项是一个春天的蔬菜类似于菠菜?' B: I' E2 \7 D; P
A:Sorrel. 酢浆草。  W& a2 t5 C2 p% |9 J& }
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?
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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:: l: f( u0 M; z8 D; ]7 N' J2 x: f& z; [
哪位厨师最早带来高水准浮夸的美食
! }% x8 L# `: v9 @AAntonin Carême 人名 安东尼·卡罗美, O9 F" E/ m2 Z- T; f* K3 Z% [0 T- y

- D3 |% L" O" G4 x4 A5 D( }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( X0 x- W$ Q; A& U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  Q- E0 b7 K& X& U9 l$ `1 i
A:Cast-iron stoves         壁炉
- W: ]8 D9 q3 M; chttp://www.usstove.com/products.php?id=6
+ a4 y! s: L# x5 W% z; |9 {8 k9 R$ o
28.The French term used to describe the roundsman, or swing cook, is:9 F0 B- x& `5 B% q# _3 V
法国术语,用来描述roundsman,或摇摆厨师是:
/ t, h  q0 d2 W, T$ V  bA:Tournant   图尔南
& x; l7 k" j/ g. Q
- q3 F& Y: H) d4 t7 h+ ]* j. J/ i$ A29.Another term for the wine steward is:( I3 j" F6 o9 c/ N- c
葡萄酒侍酒师的另一个术语是:+ v4 z6 ?- f: H( K# [' H% X( _2 S
A: Sommelier 侍酒师0 j4 A6 Y+ K0 ?$ @% |7 g% S% T
, K' _+ {3 C! G$ E2 p
30.Molds, yeasts and fungi are examples of a:
  N7 B" Z3 B7 v" P霉菌,酵母菌和真菌是一个神马例子
* _- c+ P; ?. _* {6 p( h3 wA:Biological hazard 生物危害
  E$ I6 W/ u  ^* e4 w" X/ F; ^% g- a+ m" R4 N* x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; z7 S/ A8 C  {" a+ `5 U5 P根据加拿大食品检验局,食品的危险温度区在多少之间:
  d& Z) F* Y% }2 \$ PA:40° and 140°F (4–60°C)     4-60度
. f6 C5 a0 j) Z1 U7 l, O7 J$ H9 V6 ?3 D( V4 y& |) f: ]% z$ ^' s' c
32.All bacteria need the following for survival:
6 }, ~+ j8 C- K( \. l4 X所有细菌生存需要以下哪些内容:5 `6 D: i* M' j7 ], @, u1 Y! E* [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# B. k7 V. ^2 `5 ~1 S
: N. u5 s' x* F7 n2 u6 r33.Which of the following correctly represent critical control points in a HACCP system?, i# k0 D1 e, R- l9 _( t! t8 p
以下哪项正确表示了HACCP体系的关键控制点?
$ F' d" _/ O4 c( i) w6 EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 [  T& |/ `, o( a  X7 O& ]& P6 H食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  O4 c. P/ s8 Y- K6 u
: ?( Z$ D2 A4 G/ H' j34.Which of the following is not an example of a carbohydrate?8 v. T0 ?, Q- e
下列哪一个不是碳水化合物的例子?
1 N+ G' |1 n- I) Z' o  _6 QA:Essential nutrients 必需的营养物质
1 B0 s. o7 y& ~; ?( O9 I8 s" I' j) d' y( q+ W  r
35.The process by which a liquid fat is made solid is called:
$ c1 M5 J; E3 A液体脂肪做成固体这个过程叫什么
4 n6 m- |3 m4 [) i9 N& sA:Hydrogenation  氢化; K+ u; F6 b# W; L# o
. t3 H3 R& @1 N# k( ?" H  ?
36.Which of the following is not an example of a fat substitute?  }3 w: j+ L. C* V7 W3 h0 e. h  D" z
下列哪项不是脂肪替代品的一个例子
! T$ |" a8 I( q7 y" j$ L0 zA:Acesulfame K  安赛蜜K表
; Z; m  x* ^7 K3 [% {: J6 ]
" U% m5 x  q3 A8 X" ]5 m- T37.Health Canada requires that a product labelled "fat free" contain:
7 f+ H# |/ {# x( ~% d加拿大卫生部要求的产品标有“不含脂肪“包括:; u- ~( t4 g$ U' Q% f8 R( U
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 X  n5 X) H1 ^

. y( s, P* z5 }2 j5 o' O38.Which of the following is not a problem associated with converting recipes?4 ^) Z: X0 L9 X( ]3 O9 ^
下列哪项是不相关联的转换配方问题?
# E- ?9 Q' v  M( d% }A:Unit cost 单位成本
9 Y6 M6 {+ Q* M( q" n3 V) @. V5 H% O7 l
39.The condition or cost of an item as it is purchased from the supplier is called:
3 j& r6 V2 Q9 I从供应商采购的物品的品质或成本叫什么
3 P+ D. d; }% a8 zA:As-purchased cost 购买的费用; J' p! O3 a7 F" N

' ^. m& V+ @: h4 g' ?2 Z4 W0 _0 \, R40.The amount of stock necessary to cover operating needs between deliveries is known as:
- u1 B# S( @6 h1 X. P2 ~在新货到来之前用于日常所求的必要库存量叫什么: n$ `! e; Y4 O1 N- N+ W. `
A:Parstock 基本日常最低库存5 M9 Y3 |' F# m  g( A
0 y, S$ R& h% b1 z2 K" A
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 m1 g1 j; k& |下面那个缩写是用来表明正常库存流程?
: I3 w( C% J2 f: t" B2 [& fA:FIFO=FIRST IN FIRST OUT 先进先出" K# C) _( G" Z$ J
  B8 U+ d! {$ L8 T. c
42.Which of the following knives is used to turn vegetables?8 o# f$ {9 p7 y( S9 @
下面的那把刀是用来打开蔬菜吗?9 {$ ^0 G4 X! D
A:Bird's beak knife   鸟嘴刀
4 g5 \# m$ w4 \* F5 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ L, w5 h* f; F* @( F6 ^" o0 h& ?# Y$ ]4 E
43.What is an instant-read thermometer best used for?
% Z# [; \* R6 c0 y+ f* B即时读温度计最好用于那方面?
3 a# c0 c) {6 s  z9 wA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ Z2 t8 J5 h5 K+ J! t) y; o( _' K. }2 e7 u2 |
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* Y6 t: N; O. d0 L/ N$ l
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 S3 ]+ P. B9 j3 Q( m$ J" i
A:Cast iron 铸铁
2 u4 Z; @) I* Y6 ^+ ^# G' C
$ U, l) [) x* i5 V0 ^) }, R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 |+ y) D! A. h. V
哪件装备下面有一个可移动的碗和一个S形叶片?* h9 l, n  a& E- @9 g
A:Food processor 食品加工机
2 s3 k* v) k/ w  ^5 I/ G' t. H0 Z( dhttp://www.google.com.hk/search? ... iw=1263&bih=572/ G- n0 \% ]2 P* ^" J( Z, ]

' X1 \1 B7 o2 h* y46.Which of the following is not a rule for knife safety?
3 q2 K; O, N, R% v$ J4 d下列哪项不是用刀的安全规则?
! W3 b( _0 m- uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: t6 B+ I7 G: U0 h: w
4 [% H) W. p8 D3 o3 l  A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  i2 T  @% X+ v# }- w: w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 M, w1 s5 p( [A:RondellES
/ ~' g9 I9 |2 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% s; P' L' t1 z; C8 `

% X% j) L; \% p- S" v48.Which of the following is a diced cut used to garnish soups?5 k, T% [* h6 I$ j- n' H  {/ j
下列哪项是切成小方块用于汤的装饰?
! ?$ |$ a# z$ o9 x! N* tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ A  Y8 @, @4 H+ g3 J2 Z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* ~3 C# P# m; K- J/ K) z. R$ 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!!——
0 i1 B- P  I( y) d, T" oA:Gaufrette
3 M7 j& C  n5 O# v+ \7 h  ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* I/ F# y  c/ L7 P5 U% z  Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' `  A: e( ?  i+ E. A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 K% |, n, i  j+ V; s$ {* ?
3 ^; ^5 N# ~5 ^( R/ L) w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 z- D( N% P! M5 {: `
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% T. U1 R6 Z* \: G
A:Cilantro 胡荽叶 香菜8 D. i9 U4 v4 c- K0 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 E2 T8 t) q; N8 U0 T
: K* H. R( o1 K8 D3 N3 \
60.Allspice is made from:
" T- \/ G/ b. \9 k) w 多香果,  多香果香料是什么5 C' J8 m9 m$ c" I; U+ |& G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! i$ v6 w: X' `* @8 h
A:A dried berry 干浆果
# w; j; v0 ~2 p7 K7 U
& ~7 s( \, K) W, e$ n% F2 f1 ~61.Which of the following are used to make a sachet d'épices?0 {* b( G( R. a4 Y6 Z
下列哪些是用来做香包德épices?9 p2 Y; Z( `3 A( H; _. Q. q: {
http://www.sachetcatering.com/
- G. |* z7 q# }6 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- ~8 }- U# L: b7 E! m+ G% a$ W) p
- G( L& M; F6 r; `7 Z2 D- K( V62.Which of the following condiments are not soy based?
1 y9 [! [0 R& @" v9 n% K下列哪项不是酱油调味品的?8 E: W: F$ y7 o8 \1 V$ H. I- ~
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:$ R: ?1 M6 T+ e# n
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:+ @1 b& s2 p( F$ K# I
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 E4 \4 E/ ^+ O2 [; G; P( ?
下列哪个步骤是不是正确的蛋清搅打程序?
. S  m! d: s3 F* jA:Allow to rest before use. 允许休息后方可使用。- w+ ^: q! D' R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; F& f. G; a- N# n8 @1 oA:56g and 63g 56克和63克
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8 l, R* K1 l$ T4 E# l5 v- f66.Evaporated milk is a concentrated milk that is produced by removing
4 q6 ^6 o/ {/ ?0 r% n炼乳是一种浓缩牛奶 是去除什么做的
8 B0 `6 ^+ F) W, R7 ~2 `9 A: g5 ~A:60% of the water 60%的水
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4 w. [2 b, j# q) Y67.A method of cooking that transfers heat through a liquid or gas is:" k! P2 i& i  F' S0 V) |
一种烹饪方法,通过转移液体或气体是:8 ~+ S; _/ z  s/ w% f" B) [
A:Convection 对流/ {! V' U; [" U+ F$ a4 C& `$ w3 v) t

6 t$ d  P* s. q- @, v$ d9 l7 _68.The cooking of starches is known as  烹调的淀粉被称为* I* O! v- h5 F( F/ r
A:Gelatinization 糊化
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! P4 M$ Z0 f. Y+ T0 {9 j$ z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( |; {- j1 G* ~- ?: r+ WA:Braising 烤
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( a  X% O% c* V4 o70.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:
5 E) G- u6 I( Q3 Z& h. V( vA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 a  K+ ^8 j) c% _. T$ L6 r- a' |

" }3 `3 d6 B- |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& X% k& l1 b9 l
A:Fumet 原汁7 O: `& x2 \$ A; T) L6 O
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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- S; P% L! X5 b5 G" i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! ^2 z+ d) n4 [( ]# g4 u

5 n( ?3 k* R. f! S* D. A- R1 J. v$ W73.Which of the following is a principle not used in stock making?- M, H; t$ j) w$ z2 s4 d$ c
下列哪一项不是用于制造高汤(低汤)的原则?  l* i6 H2 i$ w% b
A:Start the stock in hot water.开始在热水中操作# z* e1 E5 B. I7 J% b* p* Y% A

2 u5 m/ ^1 p7 U$ F6 s& 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6 u/ ?: h8 I+ G( d; L- ^  w9 N/ q
A:Remouillage 法语熬汤
4 f0 l, [5 K( H* t9 ?) F# m( F, p# Vhttp://www.haibao.cn/blog/post/176242.htm
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