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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。% f7 _/ \$ q1 g; y; m9 u

+ K( m' V5 L! d; n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。' P4 C+ i8 d: P
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! X, |& `! C0 z' E6 l1.Which of the following methods should be used to determine doneness in a New York steak?- I- `& Q) A9 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)
" W; j/ H$ z8 H- o0 C5 a3 qA: pressure touch. 压力触摸2 L2 M; c5 O" N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) T  S0 \  o0 p! O, z% 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  f! \! t8 p9 B
A: acid  食用酸0 W. A1 U- ~$ s- x, m0 _- X
3.Vegetables are major sources of which of the following nutrients?
' W2 g. J) g: j3 y蔬菜中包含的主要营养有哪些3 s4 F! }" E3 E9 I- E, V
A:vitamins and minerals. 维生素和矿物质。( K( Y1 p$ z! |# D
4.Cauliflower is commonly served with, k+ e6 Z7 y: h- z9 w; O. j
花椰菜(菜花)最常见和那种酱汁搭配
5 ~! {# H! \3 k% m+ vA:Mornay sauce. 奶油蛋黄沙司7 ?/ A. L. Z' Q$ b
5.Which combinations of products are found in pie dough?1 Q' S; t0 H6 S( B0 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??)0 Z: N1 D; C% @# K. h! e' D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 z& W$ G2 {; D# }& D' T6The French term for mussels is 法国语青口(海红)叫什么5 h' z# n- m/ q4 t1 P5 Z' F
A:moules.法语青口,海红3 U4 Y( M# i9 N) @& k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 o$ ~- m, q* G/ \) VA:faintly fishy. 稍微有点似鱼味
* U0 }4 @; [5 h) [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) m; r" o# V9 B; {6 f# C. M
A:2 days. 2天6 U- ~$ ?+ W  h
9.What are the principle ingredients in ratatouille? * q& m! ], B8 k3 p5 q9 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' r1 o5 L8 M  `- E( C5 {3 T: ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
' H/ G! e. n8 Y9 D3 Y8 ]6 U+ ]2 r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ q5 _( Y* f& K' B0 p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" ^# k- y2 Q( Z. g& z# \. C
A:cook food in quantities that will be used up within 20 to 30 minutes.) }. B- {; q( s& [# s0 M
大批量烹煮食物要在20到30分钟内
# w2 {/ r) O1 L/ |11.What person has the authority to issue a Health Permit?3 Z6 Y% |6 P$ a, ^: @; D  q( v
谁有资格颁发健康证(卫生证)。& U* `5 ~% g7 x2 x9 w
A:Medical Health Officer.
% x& A: o7 m) x' S% S医疗卫生官员。6 k! v# `6 e! ^7 J; g1 I/ |
12.For what period of time is the health permit valid?1 s9 E7 \! N" o- e% A0 q5 o" ~
健康证的有效时间是多久?3 B/ ]9 _) g- U7 W: n! ~8 Z# K
A:12 months.12个月$ l# N- a( Z1 a5 B+ Z5 z1 F
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 U- e% o9 S  P9 B- s在食物和饮料准备区,通风系统换气的标准时什么
* J* O9 ?- W7 b$ ^; G5 q) R5 I2 ^. UA:08 times each hour. 每小时8次+ S4 X; P/ s: u6 `
14。The minimum temperature for manual dishwashing in the wash sink is; z+ H  K  i2 E, `4 l- e
手工洗碗,洗碗池的水温最低多少度?! b# \3 p% {7 U9 ^2 ]& K( h. q% s
A:110 degrees F (43 degrees C). 43度3 C; K: w, p! w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 r6 ?; ?* c$ }' J) e6 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) B4 @' O: l5 ~) q3 |3 Q
A:180 degrees F (82 degrees C).  82度
% h* a* F' s3 C" q0 k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 K- ?+ {3 K" W. s# R: E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) J+ p$ o) u9 j5 B
A:en papillote.  法语自己理解
4 R7 q/ O6 c1 {; t: p17。Wing or Club is considered a
9 s7 t! s, V* c: w/ q8 l翼和CLUB 被看做是一种.../ g* x0 L  G+ K$ H2 E
A:Bone- In Cut     带骨切
8 O, J9 M7 E0 k, d% J: H18。New York is considered a   纽约牛扒被看做是一种
5 o# e. P8 c, u+ i7 H( ]A:Boneless Cut     无骨切
0 x2 l: B8 {5 D- ]$ C19.In general, a court bouillon for freshwater fish will contain
& n& C/ W7 S1 l* ~/ C% H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 V: K7 Q/ \5 J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 r  }3 G+ P6 d* K& m
和做海水鱼同样数量的调味料和香料$ O9 K, @& n: f  s
20.Anise is very similar in flavor and appearance to
7 o8 |- y9 z- Y& O$ A7 F八角和下面的那种原料有相同的味道+ D9 t) A5 Z. K& M
A:fennel  茴香
/ Q* `2 s+ o8 u+ P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 |9 ~7 M; U( X, f8 W
下面那种原料更像大葱且有平面的叶子
& _- q' J2 H3 w' v* {A LEEKS  似蒜葱 (这边人叫京葱), P& D% O+ y6 j( A# [0 @+ x2 V
22.Which of the following cutting shapes refers to a small dice
. E' F- k; F0 T) k% Q下面那种刀切形状指的是很小的粒(末)3 D3 v; {* Z( [1 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 M1 N, c' I2 W8 h" p23.Oil is added to the water for boiling pasta in order to7 ]% R" I/ ?& J- R2 J$ V
向煮沸的pasta (意大利空心粉 )中加油是为了
$ S* Z% ]' B% p6 x5 D+ A  xA:prevent the pasta from sticking and to minimize foaming action.
4 F) v7 d6 g# A防止面条黏合并降低发泡。& T4 W/ V5 f# V5 \* c' F& }" E/ m
24.Which pasta dish features pine nuts and basil?
" G2 }- D, v) D! ^, e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* m# F0 B- Z" W3 ^2 y1 GA:Pesto.一种绿色的意大利面酱
6 P1 Q$ R4 {7 }9 ^http://www.tianya.cn/techforum/content/96/563836.shtml
# l* V' p; L2 b6 w' ^  Z9 }9 z, A! k1 n" j- q9 Z
25.Which of the following is a spring vegetable similar to spinach?0 L, i7 w& w( h! a
下列哪项是一个春天的蔬菜类似于菠菜?
3 h( M' R) N* G6 k; |. t- UA:Sorrel. 酢浆草。6 \: P* P/ I- i' [  @: P
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:# H5 d  o5 b6 E4 h
哪位厨师最早带来高水准浮夸的美食
* V: T5 G% \. @6 [' X" mAAntonin Carême 人名 安东尼·卡罗美
& z7 ]% j" Q( d- @8 N
2 z8 D  p. N7 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( g( H/ z7 k, W. Y1 G! l" W  P  |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, i9 d2 y. S. `% U, h1 W/ h: MA:Cast-iron stoves         壁炉
/ d2 [3 B0 S% i9 y8 J% j/ L/ G: ohttp://www.usstove.com/products.php?id=63 W4 B- }8 A. y$ P

: s+ v3 f  w% ]) y28.The French term used to describe the roundsman, or swing cook, is:1 O/ b0 l! |. O) o1 D
法国术语,用来描述roundsman,或摇摆厨师是:, G% i  H8 d3 Q
A:Tournant   图尔南
1 M, z9 Y* ]0 u  w/ D* d! U' {
/ s! i% g/ B5 _7 r! o3 z9 q! S1 N$ ?29.Another term for the wine steward is:. i# r+ I  N# |" V
葡萄酒侍酒师的另一个术语是:4 N  ?/ Y* Q6 J& |1 W! D4 n
A: Sommelier 侍酒师* _# C4 l7 m; s, ~2 B
; Z) u3 w! K( m
30.Molds, yeasts and fungi are examples of a:' L- x, y( ]6 f% A1 ^+ R- H( @, B
霉菌,酵母菌和真菌是一个神马例子
# P( Y; P3 O1 o0 a% _2 |. i# V( Z0 FA:Biological hazard 生物危害
$ O- ]2 t' M9 t; r4 b) |0 j+ w( s; \, |
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. y: Y# H1 }4 {1 O& i
根据加拿大食品检验局,食品的危险温度区在多少之间:$ Q  R: L% O, ~- g
A:40° and 140°F (4–60°C)     4-60度
, i: H0 I+ S0 }2 F" Z9 N  l; S
+ K0 Z' Q( l( [, V0 O32.All bacteria need the following for survival:
+ ~( J1 |$ I4 F; Y4 c所有细菌生存需要以下哪些内容:- f( y/ k, }3 {9 f+ B0 O3 ~# _
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 u  k$ k# y  Q# K3 Y# F
; A# \5 u) F( @4 k7 x' ^33.Which of the following correctly represent critical control points in a HACCP system?% a9 U: P, A$ ^" W
以下哪项正确表示了HACCP体系的关键控制点?- A$ N8 b: W% J, ^* p4 {6 j+ ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / D3 |/ R6 h( i* `  }! X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  {( b( U! P: P9 l( `2 `
/ [& }% o+ q& d+ [) c- a% w7 N; Q8 @34.Which of the following is not an example of a carbohydrate?8 S1 w0 _7 x9 S# Y; J- Z" m3 _
下列哪一个不是碳水化合物的例子?9 O: o5 ~0 O6 m0 P! E
A:Essential nutrients 必需的营养物质& @3 V6 r( s/ l1 n  i

, L# m- Y/ ?5 C/ q8 |! R1 H" j5 |35.The process by which a liquid fat is made solid is called:' ]$ H* ?4 X! |; G- D# Z0 i8 F
液体脂肪做成固体这个过程叫什么2 d8 y% v* B- x$ G
A:Hydrogenation  氢化) S! A7 P9 x3 }3 j: H- B

7 h3 D' L+ ?: F& K6 ^36.Which of the following is not an example of a fat substitute?0 X2 v" b7 T1 d; S
下列哪项不是脂肪替代品的一个例子
6 b; p! {# F, X: C; Q% |A:Acesulfame K  安赛蜜K表2 C" q$ m) `/ t4 \
  t5 P6 F) y0 w+ l
37.Health Canada requires that a product labelled "fat free" contain:; u. f! m9 q, x1 w
加拿大卫生部要求的产品标有“不含脂肪“包括:- P1 n3 y7 k4 k5 ~; ?0 s9 g! X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 }$ V% K% G$ m$ l
& W( k: \" v- }8 l0 R" M' h38.Which of the following is not a problem associated with converting recipes?2 o' m: ~1 d# g
下列哪项是不相关联的转换配方问题?
$ Z4 w. _, c/ S* t; |A:Unit cost 单位成本+ z; s7 u$ z* z
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39.The condition or cost of an item as it is purchased from the supplier is called:
" v/ t; s9 r8 d/ H, ~. s% d. o4 Y从供应商采购的物品的品质或成本叫什么
6 a1 ^, k) y  u3 NA:As-purchased cost 购买的费用8 w' c& b, q( {2 a2 W6 R: |$ h& E
/ g8 a) x! ^6 Q: ]
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( Y$ u  C- J! i- W; W在新货到来之前用于日常所求的必要库存量叫什么
: Y  o% H. u. F7 T! y$ JA:Parstock 基本日常最低库存
( c/ f9 a# y7 P- U. e
7 i" ^* E% x  u. f; b4 Q. r# S41.Which of the following abbreviations is used to describe the proper rotation of stock?- {! A* p7 B* ^) U4 v
下面那个缩写是用来表明正常库存流程?. N! q7 O; y. v1 Q
A:FIFO=FIRST IN FIRST OUT 先进先出  {. O2 `+ u9 X$ ~# h5 S) P

/ L. z9 U3 i5 w42.Which of the following knives is used to turn vegetables?6 z, t1 a5 U# d
下面的那把刀是用来打开蔬菜吗?
; A  V7 A  L/ ]- l0 D( RA:Bird's beak knife   鸟嘴刀% p4 o% l9 Q. W/ |+ y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ g; v9 g, E, v3 m) e0 q: z7 d( g0 W! [3 o9 G! ?8 M* G( Z; f* ~+ f
43.What is an instant-read thermometer best used for?
2 D' e) p! ?2 u- q; u$ k即时读温度计最好用于那方面?2 e/ c0 ?. K; @) ~6 w
A:Checking the internal temperature of a roast 检查被考物品的内部温度- {3 v2 _) x& i! v3 m

5 ]! h" {- c& @  j& b8 s3 G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  D* }1 b# o- g7 r/ b下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 ~4 N, \6 y* m" s3 f8 n0 V0 h4 a. |A:Cast iron 铸铁
! V4 s8 Z; n( S5 ^, G  ^6 x6 F) K! ~. `; F* J) n2 u2 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* E2 j8 c! W( U/ Q( e4 [' g+ q哪件装备下面有一个可移动的碗和一个S形叶片?" G4 s( L6 e5 L+ r
A:Food processor 食品加工机: u& }0 e) W* G* E. b
http://www.google.com.hk/search? ... iw=1263&bih=5725 H( ^2 v; F5 [5 }/ a1 M" G

* S( @7 U7 i0 A46.Which of the following is not a rule for knife safety?/ P& M9 G4 F! q) B# F2 a
下列哪项不是用刀的安全规则?  E+ K7 Q2 H# k4 k+ W( t! p5 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 x" ]! ]) C3 r6 O( j. X3 @5 Y* R9 e8 S$ Y6 `1 q, A9 t$ m$ j
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 J! k6 v# Y0 T6 o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 o0 Z  Y- u" k. K- F- Z6 u  L  ^$ \
A:RondellES 0 D1 F( C9 H! i8 q4 T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 e2 s- s, O2 a" L3 W" h  X5 s/ c2 n7 _! n7 A/ W+ G" F) n4 U
48.Which of the following is a diced cut used to garnish soups?
4 ^% w4 ?4 o/ X, a& N下列哪项是切成小方块用于汤的装饰?
1 d7 ^) A# G9 A6 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- z  [- V% c0 H1 f# B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ o2 z. W' u/ i! T5 a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 F7 C/ ~" Z+ j$ F, R! O$ HA:Gaufrette * U! R) z* k( n8 S( j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( c3 }. K; Z+ O1 m( P7 F8 B! Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; ^! T, Q( b& fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 K0 {) K; n* [2 q* \) F# n# L# E' J9 a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# M, p; @7 [+ R3 ~0 b2 B' J
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)
: a4 {3 i; `* P1 @9 t8 s. r6 S- sA:Cilantro 胡荽叶 香菜
6 W% ]3 I$ F0 ^. v2 e' Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  R+ ]' y) N% `/ _, m9 k: a$ n# V$ Y2 i

& M! g/ s# R6 y/ r2 C" W. h60.Allspice is made from:
3 |# {- Z+ C" B+ G: n5 X* h/ ]+ T 多香果,  多香果香料是什么
* c" D# T/ r, m4 o* jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 [( u& b- h, s. a! m
A:A dried berry 干浆果$ Y2 B2 Y  c' s( X: ^  C% X" y4 U

( b' ]0 X5 l4 f) x+ E% i61.Which of the following are used to make a sachet d'épices?0 \/ Q& i0 X+ A; ^1 r
下列哪些是用来做香包德épices?
! v# n6 `9 I0 i8 v$ Q$ Y' P7 Yhttp://www.sachetcatering.com/
; K1 t  |0 N1 S. J! B0 yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! Q5 A% \# @" s2 @) t# `* ^9 E
7 L) V* ]  S7 i; Z9 X# v9 o62.Which of the following condiments are not soy based?: F% A8 G/ |+ Z- Q5 P) V5 t$ K. }8 n) |' f
下列哪项不是酱油调味品的?. w; u0 ]" Y& h+ e& Q9 A; M
A:Wasabi 日本辣根  Z# b6 V9 f0 p+ y

9 e6 q( [; q' V" \# T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ V& R5 I; M( C  z' Y) m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:+ X8 u1 b4 @5 K0 z" R" s& G
A:Pasteurization  巴氏杀菌* K$ U- T" v- [& {8 T* [
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64.Which of the following steps is not the correct procedure for whipping egg whites?
9 V$ |- e: D/ u( {1 W0 }( Z下列哪个步骤是不是正确的蛋清搅打程序?
) e: m# [( H4 m6 |2 A* h" sA:Allow to rest before use. 允许休息后方可使用。# l% ~) @; t8 h/ _5 k% h5 _

# ^" g& o3 C# g1 d" G65.The weight of a large egg is between:一个大鸡蛋重量介于:5 A6 L3 _. |4 _5 L  O# V
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
. `! A8 M2 ~% S5 X炼乳是一种浓缩牛奶 是去除什么做的
( V: W, n7 e- A! T" o# oA: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:
8 j, |; p- v+ v! t6 X  s$ {) A3 y, ?" Y一种烹饪方法,通过转移液体或气体是:
  W: c2 ~7 ?9 h) eA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
5 b- U* J1 n' s! S& d  v2 h( p, jA:Gelatinization 糊化3 O" e( h& ?% o
. E- z8 {( [+ v: S* m- u* \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% \: T" g6 y7 C+ L1 `( _/ E2 ~
A:Braising 烤
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0 k# k' J- S, i. W/ m2 l70.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:) n  Q2 b. c3 H: Q) V. }
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ ^* q# x3 T1 e. }4 ], m+ y
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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
" K7 Q) ]$ e  J0 m8 o  \A:Fumet 原汁1 E9 k9 e5 X, |, L

1 W5 T% `2 u$ I/ g) j72.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- t3 b7 T9 t5 c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" N; x* U5 E( H73.Which of the following is a principle not used in stock making?3 W, S2 M! @$ @
下列哪一项不是用于制造高汤(低汤)的原则?
0 ~& r0 ?% z! {7 M% r' S( x5 mA:Start the stock in hot water.开始在热水中操作! ~: {( E0 f& R4 Q$ x) |

; t$ Z4 {+ x9 ^4 b1 P" Q74.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) h3 j# c7 x: r: E* M" q
A:Remouillage 法语熬汤7 @2 Y8 |: b. s9 L  D6 H0 h) T: m) i
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