埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10363|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。. s# }0 Y6 M. m# H2 ]& F6 o
- [5 m* R4 C; }# R; \" d
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。. r2 o& [0 ?; K, M& w$ p" A
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
2 @% |$ C5 ]- L8 y! z+ T1.Which of the following methods should be used to determine doneness in a New York steak?
$ e: |. Y# c; C/ V8 G/ E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)& Z% |+ c; V0 ?
A: pressure touch. 压力触摸
( }3 g4 n" p; j& g, n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, \, |7 l2 M8 l7 D3 q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
# [. r& j! {5 UA: acid  食用酸5 F: {" D, a3 s# a6 U
3.Vegetables are major sources of which of the following nutrients?
) v; G1 y! A8 j9 [0 E! }$ N蔬菜中包含的主要营养有哪些+ H, l/ q+ `1 U0 f( H+ B8 l' z
A:vitamins and minerals. 维生素和矿物质。
* E, p8 K% U+ j1 d4.Cauliflower is commonly served with. k0 }( i9 @6 x$ K4 O# e0 ^  h
花椰菜(菜花)最常见和那种酱汁搭配
. K* w+ h4 N. ]A:Mornay sauce. 奶油蛋黄沙司
4 E3 F% z! P( I  ?7 ^5.Which combinations of products are found in pie dough?, B9 j+ F* A/ ]! Q7 @$ {
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 F" p: n$ w; z) q- k" GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% g) ~2 R5 V: r$ m2 F/ {
6The French term for mussels is 法国语青口(海红)叫什么
0 I7 W3 k. R! e1 @8 h7 _1 `A:moules.法语青口,海红% x" J$ I! }9 o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% T; \: i1 s3 D% c9 Z! M$ \
A:faintly fishy. 稍微有点似鱼味
( f9 _0 n' \8 q4 s" Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- _  I# U3 c! j3 m, oA:2 days. 2天
) L  }) M2 S$ d0 |0 X& t! `% [+ V9.What are the principle ingredients in ratatouille?
- N6 ]0 a5 _$ f9 H7 `  A" L炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  ]8 ^" N3 g: [
A:Zucchini, eggplant, green peppers, onions and tomatoes% {9 B9 j! a( P! T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ X+ O" i/ j/ A6 n/ U$ v7 D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# z( c+ D# I3 _A:cook food in quantities that will be used up within 20 to 30 minutes.
5 R" T1 Y. n/ y3 ], _" b大批量烹煮食物要在20到30分钟内* R4 {2 R' y% k, q
11.What person has the authority to issue a Health Permit?
5 j9 k1 x9 O+ m% h0 ^* ^谁有资格颁发健康证(卫生证)。9 q- Y4 U4 Q3 a8 a
A:Medical Health Officer.
2 C' p6 @2 r$ `6 n医疗卫生官员。
9 W. G: ?6 ?$ d1 B8 O+ W8 e12.For what period of time is the health permit valid?# x& T4 y( B; u% x2 m# i0 g
健康证的有效时间是多久?+ P0 M7 V' ]# `3 m7 E
A:12 months.12个月) _& m: W/ k: k" Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! @+ h6 W- w2 m  @  p$ S1 C在食物和饮料准备区,通风系统换气的标准时什么: \6 O$ A0 T4 ?( O& }, ^
A:08 times each hour. 每小时8次
* [: k$ V8 f1 ?; d. A: \14。The minimum temperature for manual dishwashing in the wash sink is
* O' t  k8 w' v手工洗碗,洗碗池的水温最低多少度?2 s+ b. E8 G% }# L  c/ C
A:110 degrees F (43 degrees C). 43度+ R, v4 d9 G' C5 b5 C9 M5 r& c4 t* I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; E3 I" A5 \; D  k' V: E' o
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) j6 B; D; W2 \A:180 degrees F (82 degrees C).  82度
5 a+ T# w  q% n) V1 P* G( m& }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 O% m7 P; V: |% F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 x1 t# Y) p1 `, bA:en papillote.  法语自己理解
5 J% b, O# l4 b+ _$ F6 [3 H& R17。Wing or Club is considered a
3 v- I2 a6 f0 E翼和CLUB 被看做是一种...
8 a! d3 b$ E3 `, h' j% ^* DA:Bone- In Cut     带骨切0 P1 u/ Z/ ~' v0 B0 g; a% r
18。New York is considered a   纽约牛扒被看做是一种: b! a6 Y2 u. Q( g$ K* T
A:Boneless Cut     无骨切
! y% j2 {" ~( B7 u: |) P19.In general, a court bouillon for freshwater fish will contain9 |5 [  a# {7 ^4 P( T
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: `+ b- F: B+ z, X/ S/ s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% m' j: i& D; u: b和做海水鱼同样数量的调味料和香料
) i% V" R& L: j! x) q20.Anise is very similar in flavor and appearance to' A5 N. O  I+ _$ j7 |* ~4 @$ a( e
八角和下面的那种原料有相同的味道8 J+ R+ `( Y0 X- B# ~6 y
A:fennel  茴香: |6 |( F9 A- [
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 h2 S) w& X5 V/ e9 L% C' L
下面那种原料更像大葱且有平面的叶子- L6 Y, d5 A, V1 N
A LEEKS  似蒜葱 (这边人叫京葱)
. B9 @6 ]: Q; i; {* {/ |! Q. x; b22.Which of the following cutting shapes refers to a small dice
1 k% L) ]3 b" b" U下面那种刀切形状指的是很小的粒(末)0 B! a8 A) O; h7 ]& c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! |7 u8 K: T2 Y6 m/ x
23.Oil is added to the water for boiling pasta in order to1 e0 ~' h+ {- x$ g* c5 a0 d
向煮沸的pasta (意大利空心粉 )中加油是为了) t* k7 w( B& g( A# q% ]3 T+ p) m9 D7 c
A:prevent the pasta from sticking and to minimize foaming action.9 l8 N" o$ W( Q( j6 k+ y" ~
防止面条黏合并降低发泡。
% T  M; i: k0 X% I7 A2 P  m" [24.Which pasta dish features pine nuts and basil?2 y6 V& B: T% w. V& r5 {- ]* ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ P2 d% i- N& I* p+ ], H0 oA:Pesto.一种绿色的意大利面酱 - Z+ U. j% Q2 |/ w2 t7 x# X
http://www.tianya.cn/techforum/content/96/563836.shtml
( e) E# M; a5 ^' C6 t- }
5 P/ {; f7 k& l. ~/ m5 T8 V% g25.Which of the following is a spring vegetable similar to spinach?0 s6 p; N. U2 t( o9 ]8 p
下列哪项是一个春天的蔬菜类似于菠菜?
+ U" k- Q; U6 G' h. u8 mA:Sorrel. 酢浆草。
, z, Q7 z' m: T, khttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:6 y' m9 f# U- T4 N8 k6 f
哪位厨师最早带来高水准浮夸的美食2 J  s& Y7 u, H% M' U- g1 @# ^" o9 K+ I
AAntonin Carême 人名 安东尼·卡罗美
' y* m  q, M+ P/ w6 G8 _  ^, j* }
! w6 C+ K0 k8 D" D4 I- c. L7 m& X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 `/ _7 {2 b5 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 。5 K5 w; k* N) T( i' H! U+ E$ H
A:Cast-iron stoves         壁炉
, R; I( [# E4 L* vhttp://www.usstove.com/products.php?id=6
) M' ~! x7 L6 X! F2 e8 x8 z7 |" b, ?
9 R% @. J6 u: {* i4 K, S28.The French term used to describe the roundsman, or swing cook, is:
) y4 E0 A2 s5 [$ o4 b' X- {法国术语,用来描述roundsman,或摇摆厨师是:
3 Z* @! ?' x# LA:Tournant   图尔南) F6 ]6 \1 I" l+ q9 I( P( E
; K% y6 p5 N8 y# X7 x3 z7 L+ X* n8 X) k
29.Another term for the wine steward is:" @: V( x; `* S& k8 l" Z9 [
葡萄酒侍酒师的另一个术语是:
5 x2 G6 O6 q& q: gA: Sommelier 侍酒师3 m3 e8 a) ~' \
. Z8 y& D- y, N6 y* b6 Y
30.Molds, yeasts and fungi are examples of a:/ U7 Q# o  k: d5 }
霉菌,酵母菌和真菌是一个神马例子
( ^4 A- u$ n# x' IA:Biological hazard 生物危害3 S; d6 O& V1 c) e  |

" O; s/ G; O2 R$ _2 D. [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ r* Y, [: B9 l6 k
根据加拿大食品检验局,食品的危险温度区在多少之间:, t6 b% ^. g' e1 i! y
A:40° and 140°F (4–60°C)     4-60度+ @6 S5 E" N0 q+ b
' }7 Z( ~; y% V* u' ~' Q/ W3 F
32.All bacteria need the following for survival:
' l8 l, Y6 Z" p- K0 O$ a4 G; y所有细菌生存需要以下哪些内容:
$ |: ^% i: h2 ^$ E4 oA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 ^9 T; d* F7 e2 H7 @
. m7 G( X- Q/ X& {
33.Which of the following correctly represent critical control points in a HACCP system?
0 m' q+ H( \3 w& X* \  i以下哪项正确表示了HACCP体系的关键控制点?
. o  ?  l$ g  C$ Z, P1 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: q3 d1 z" F$ i9 m8 x$ K5 F/ a食谱,接收,储存,准备,烹饪,保温,冷却,再加热, n& F1 f- i5 O& T: `& e8 C6 w
" F0 D0 B* ~# C( u- T) D3 V, I
34.Which of the following is not an example of a carbohydrate?0 \% T  i  T9 l2 N
下列哪一个不是碳水化合物的例子?( b/ {* s: E! f5 F. A
A:Essential nutrients 必需的营养物质: N2 p/ m. T. G6 o( S
/ Q" [$ @& _# _; _" ?* Z3 n6 O
35.The process by which a liquid fat is made solid is called:
  ^# d1 n/ X8 `  L+ g液体脂肪做成固体这个过程叫什么
5 n& b2 M+ x& A4 `4 L& m# X# bA:Hydrogenation  氢化5 J8 q; q4 h( M1 Q. I: E1 y
6 N$ B# I5 `; K" s, Z
36.Which of the following is not an example of a fat substitute?
' M0 C' O  P2 x" Z: ~* [: @( G' }下列哪项不是脂肪替代品的一个例子
/ u3 y6 g1 r4 G+ i9 v# tA:Acesulfame K  安赛蜜K表
/ G6 A+ K' c8 T. t4 T3 m( g7 S" W* d1 K5 B# m9 E
37.Health Canada requires that a product labelled "fat free" contain:" P# ^; y: v2 }' s6 R
加拿大卫生部要求的产品标有“不含脂肪“包括:) u8 d" h# H$ F# [! \. q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份* N9 d4 P; N# n

- ^  U7 K8 j' @8 o38.Which of the following is not a problem associated with converting recipes?
5 _, R7 v4 ~/ S# I下列哪项是不相关联的转换配方问题?
9 O' D6 |5 X; ?A:Unit cost 单位成本
5 S' K& d$ P6 Y5 f* L" C8 M) t3 B% m& S& M% ?- e
39.The condition or cost of an item as it is purchased from the supplier is called:5 c8 ~9 @, v/ P6 S4 T: C' j/ a
从供应商采购的物品的品质或成本叫什么
9 z+ D8 L- ]8 GA:As-purchased cost 购买的费用5 c  G: p  A0 A# m; x
. X& X; v0 Y) F0 k
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 r9 V  E! _% L  v) J' W
在新货到来之前用于日常所求的必要库存量叫什么
: D) l& V: l8 p$ _A:Parstock 基本日常最低库存1 A- E) \# y6 m5 S

- V" R, K1 W8 T  q1 t$ i- l3 `41.Which of the following abbreviations is used to describe the proper rotation of stock?
  i  Z1 ?! S9 \/ o1 ?/ E4 I下面那个缩写是用来表明正常库存流程?( f" Q4 X( p+ T
A:FIFO=FIRST IN FIRST OUT 先进先出
; U' ^2 g" R7 C3 ~
7 N9 }3 M0 }& V! e: \4 }! G42.Which of the following knives is used to turn vegetables?  P3 L& ^, L3 r: [9 {5 h
下面的那把刀是用来打开蔬菜吗?
- ]% w  v4 Y# n% m9 Y4 [( bA:Bird's beak knife   鸟嘴刀# z( i9 J" F! }- _! n9 j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 N  m. \$ v# r% ], t+ h! S

9 ~/ g: R9 _: }% |, d  h+ i43.What is an instant-read thermometer best used for?
4 ?# R9 a0 h6 |/ z6 T0 I即时读温度计最好用于那方面?
+ x# P. u# {) V  WA:Checking the internal temperature of a roast 检查被考物品的内部温度
! Z3 X2 I- r# p
( Q2 [' S- M4 v. b! h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  O! W) n9 r( W. E  M下列哪些金属材料受热均匀,通常用在铁板而且非常重  x7 K0 I) E2 s1 H; B6 u
A:Cast iron 铸铁& p7 W$ {7 k9 V2 `

+ G4 h- k/ T8 ]( Z! h* {1 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 A8 W+ P( i! g# G% i2 ?) g
哪件装备下面有一个可移动的碗和一个S形叶片?
; d& g$ i% F8 nA:Food processor 食品加工机
2 U4 P6 d+ }: F  O- E% U7 Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
8 j$ J- X, L0 {( A& s1 J! W2 a$ }- T
46.Which of the following is not a rule for knife safety?
3 v( u1 _+ a4 G8 Q; ?3 B下列哪项不是用刀的安全规则?+ Y( Z: a" h/ O, s$ S5 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: j" P1 a: {3 i& V% |0 h( h8 J  c+ B8 r/ n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" G5 f1 D8 X9 G' P- B! g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& j6 Y2 [# e& m* r# Q8 ~+ M6 P
A:RondellES
6 J; q: G0 ?+ n8 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 m5 R1 D9 A/ D& V0 ~8 K
( s$ V7 `8 s, k. v4 ~7 H0 E- e
48.Which of the following is a diced cut used to garnish soups?
2 F* u, n" \- F+ |3 v/ m. p$ I下列哪项是切成小方块用于汤的装饰?) {8 i! I; D' X/ ~5 g( B8 q& g. N# X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) k' x. X+ S# F, S9 h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 i% I9 I2 R! u2 T7 M8 I
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!!——5 O/ G4 J; E! v( D! g/ D0 o
A:Gaufrette - g7 D* k/ Y9 H" q5 `5 n4 ?4 \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% s" u' h/ w0 J! _1 m  v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 R. d( d" O$ ~# Y9 K7 Q6 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ u; J: X# }* J! }" |% x0 B

$ k! l6 I/ e& R' ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& g' U& ?( o$ z' h6 M" x: u8 r5 P
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)' V! h) r3 _& y9 Z  H
A:Cilantro 胡荽叶 香菜$ X0 ]5 t: u5 E& x/ ]& y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 F9 r# g6 h. R* w5 B  i9 E( P* ]
  O5 v# c* n) B: ^3 W% v) c- V8 u60.Allspice is made from:+ M; U; P1 @) [
多香果,  多香果香料是什么8 y# u7 B* f0 F% Y9 N. X. v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: {' k# P; j4 r: @A:A dried berry 干浆果
1 a' u( X4 d& \0 _6 E, R) Y* |2 v4 W3 Y2 g* x* {1 c' E0 f
61.Which of the following are used to make a sachet d'épices?
! m5 H7 J8 g2 V. y0 c. I  a: F下列哪些是用来做香包德épices?
# \( ^6 H  [' F) |http://www.sachetcatering.com/
/ u( H$ w, |# Z+ zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 _- C  w, }  Q. z/ M# F& ?& l6 W3 e. f; t) w7 R* }; W  L1 o  q
62.Which of the following condiments are not soy based?" c( W  N5 E. |4 Q0 A' C% c$ {
下列哪项不是酱油调味品的?! O2 z6 [2 K% k# R/ y& a
A:Wasabi 日本辣根: g& ]. _8 j4 k' z+ t; `8 b

& O* ~/ f9 a" u6 F4 c' }' ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 I/ X( w9 m9 Y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:3 W6 |8 `, z$ J6 l- D+ X; R" A
A:Pasteurization  巴氏杀菌
. A! f2 S5 D0 G& ^3 H
* f  {1 z# ]0 ]) K% q64.Which of the following steps is not the correct procedure for whipping egg whites?+ G* z6 C  Y# t! ]6 C. m8 a% M8 V) O
下列哪个步骤是不是正确的蛋清搅打程序?) k" e3 h4 p, R9 b
A:Allow to rest before use. 允许休息后方可使用。; B/ Z3 G) {* k# M$ L' g8 I. Z4 }
! _0 r1 M4 u) T/ _
65.The weight of a large egg is between:一个大鸡蛋重量介于:
* b4 Z; D1 o3 s3 k# {$ RA:56g and 63g 56克和63克
# A  C1 W# i: S/ Z' s$ h( Y6 u- J
# l. |% Y; w4 }0 M" A% I, L66.Evaporated milk is a concentrated milk that is produced by removing
' G$ L( _! ^. g' {% L炼乳是一种浓缩牛奶 是去除什么做的0 ]- Z9 E' k" {  T* ~" M
A:60% of the water 60%的水& p" o+ L0 `5 t1 o. d2 H

  u3 `/ W6 L1 }# q0 z6 u  b67.A method of cooking that transfers heat through a liquid or gas is:
. J: |6 \  p$ ], R  s一种烹饪方法,通过转移液体或气体是:# g% {6 \9 A% l. W7 |
A:Convection 对流
% y0 N  @- N- L  z! ?4 d; }
" V* N$ d6 X% _- B68.The cooking of starches is known as  烹调的淀粉被称为5 I5 \7 p  j1 Q! X
A:Gelatinization 糊化2 ]9 f% W; P+ U, h0 m1 o" @/ H. c

( a& v( G' q6 w9 T. M2 C2 X$ X3 i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 O6 O3 g( Y+ _* x% Z, I3 D- hA:Braising 烤
* |5 U# q1 W5 N' C/ N3 ~# x" n4 ^5 |/ s: a& U% @7 h6 y$ B
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:3 o' P; x( _# L4 Y6 r/ D* v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ n/ D' |9 d; E/ \& ?. u; n5 G6 y5 ~' L
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. b& d3 v6 J* r2 `
A:Fumet 原汁
: x. _+ y- J3 Z) q' C! E' X6 L! f, n- v9 U: N8 F2 ~
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
) k2 [% J% D/ n7 IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜  x( Z4 Q2 @/ O
5 M: `! b0 a3 h+ m) v/ G' n
73.Which of the following is a principle not used in stock making?
) t( _6 c' l: [* \# b7 ?& g0 q5 [下列哪一项不是用于制造高汤(低汤)的原则?
! {- r) y+ \5 x0 }5 mA:Start the stock in hot water.开始在热水中操作
- I  A" O2 q7 A
6 q3 G1 R0 G+ B/ n) ?7 D4 k74.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
$ J: v7 J. B1 n, \. ^; ]A:Remouillage 法语熬汤
8 C! D; o  Z: w" C+ H" Fhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
大型搬家
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-8-17 19:07 , Processed in 0.271350 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表