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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。
: [9 J7 H: _) w4 S6 S. M& W( c; E. C, j4 H. O4 _( M/ s
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。
- @6 o2 Z6 |2 r) W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; M$ `$ U: W& \& ^
1.Which of the following methods should be used to determine doneness in a New York steak?, n: H8 d. q) |4 N
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)
2 C' C" D/ R$ w4 o+ qA: pressure touch. 压力触摸, Z* T7 V! n4 c' N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 G* l5 D5 F. w# f+ u5 m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
8 p- [, U0 m4 k$ EA: acid  食用酸/ t- S) h4 a3 d7 R  W, Q& Q
3.Vegetables are major sources of which of the following nutrients?7 i5 S9 {( W3 z# R( D( t2 t
蔬菜中包含的主要营养有哪些/ c9 l3 R% B' S& \
A:vitamins and minerals. 维生素和矿物质。/ w( Y' f! K' E# i! j
4.Cauliflower is commonly served with
/ ^# x7 j9 Y. ^' c4 [1 y8 L+ u花椰菜(菜花)最常见和那种酱汁搭配
8 [2 T3 q  I* K7 y8 oA:Mornay sauce. 奶油蛋黄沙司  C3 E% g1 M1 u7 }! f5 ^3 j: R" u
5.Which combinations of products are found in pie dough?3 ?" D: a' d. V$ i! l3 ^( 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??)$ k9 y% y/ V; l9 X- k) I# j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* p6 l1 Z# _* X9 X1 ]; R- m/ r+ G
6The French term for mussels is 法国语青口(海红)叫什么* O0 O* w; ]/ D2 c4 \
A:moules.法语青口,海红- \; W& v, e9 v: z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! C" Y- V/ T: G! R5 w2 A
A:faintly fishy. 稍微有点似鱼味
  S$ _- j1 [( y3 e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; B! o: U* X2 f' i7 g% T1 ?' H
A:2 days. 2天
6 C" S& P6 [- l" p& A1 h. s: ~) H' p9.What are the principle ingredients in ratatouille?
/ p: j2 T; u8 v; F9 g2 A8 f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# S6 J4 c( o, W6 A" f
A:Zucchini, eggplant, green peppers, onions and tomatoes9 }8 q0 i1 ?' Y  g! ]+ k0 X5 y! z: Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ Y+ F! i- ~' w9 c2 r& G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ J8 E( m$ e& K) X4 U8 t  X
A:cook food in quantities that will be used up within 20 to 30 minutes.% @$ M: v5 m/ t
大批量烹煮食物要在20到30分钟内0 r' P& ]% X! t2 l4 R: u/ t+ C
11.What person has the authority to issue a Health Permit?* O! a# D( Y1 u; {& I5 Y* j) \
谁有资格颁发健康证(卫生证)。) @2 O1 p/ u7 e1 D9 c4 R5 s
A:Medical Health Officer.
; {# Z3 U. J) Y0 U7 _/ N医疗卫生官员。+ {5 U# H3 I" {/ O; q
12.For what period of time is the health permit valid?- A( n/ V- a# z
健康证的有效时间是多久?$ S- B; H8 ^; S% D
A:12 months.12个月
# k" V/ M/ a7 `" P/ [+ C$ b# g' h13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" z; o8 ?) v% K在食物和饮料准备区,通风系统换气的标准时什么
) b% R! E1 F7 Q6 HA:08 times each hour. 每小时8次
2 ^6 A  o* t7 {( s2 c( y14。The minimum temperature for manual dishwashing in the wash sink is( u! V8 r8 z- c% `% k( ~
手工洗碗,洗碗池的水温最低多少度?
% X0 G7 F- k$ j" ]0 K( K3 GA:110 degrees F (43 degrees C). 43度) l  f+ {$ _* E) `7 {7 L, x
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) I" L' X/ d+ Z# M  P4 h' X* B) ?5 Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 b% f" J$ J, H* \$ \A:180 degrees F (82 degrees C).  82度
6 Y7 `5 P6 @6 T9 ~% v* L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) `0 G; E% O0 c  s  r" c: q0 }9 N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 u: T) J! b2 F# y9 ~6 P8 ?
A:en papillote.  法语自己理解
. S, J: k: i1 D) o/ W8 t17。Wing or Club is considered a
* U3 G/ Y4 G# ?% z6 I+ V翼和CLUB 被看做是一种...! {$ ]2 S: h" I# P1 k' g9 d
A:Bone- In Cut     带骨切
4 l! p& m' x% @3 f/ l! S" _0 ?18。New York is considered a   纽约牛扒被看做是一种/ D6 Y$ u) q: t
A:Boneless Cut     无骨切" n4 ]6 n$ B6 W4 S9 N
19.In general, a court bouillon for freshwater fish will contain1 x$ e& F, J* A: s4 M
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1 z. X& }7 S3 |  Y% Q6 V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ c, e, [8 d+ n% J1 X- s
和做海水鱼同样数量的调味料和香料
' u/ `9 I7 P# M% Z! ?( r20.Anise is very similar in flavor and appearance to) z7 {6 z3 j$ A; D) d/ N
八角和下面的那种原料有相同的味道; N7 G& `$ H: C+ v- x8 |2 y# y
A:fennel  茴香# \* \/ {. |1 H* e! g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! Y# H8 J0 a9 N: a0 L下面那种原料更像大葱且有平面的叶子
; J& Q, N' h' r; L( VA LEEKS  似蒜葱 (这边人叫京葱)
$ O/ {7 ^4 J0 }" J0 s7 o' {, J  M22.Which of the following cutting shapes refers to a small dice  G1 R7 z; J" G8 I& F8 G
下面那种刀切形状指的是很小的粒(末)
  i, S! \) B: v6 C* s% e( ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& e9 F% i1 V: s% o- v2 M
23.Oil is added to the water for boiling pasta in order to& ?8 S! V' Y7 y* q6 r7 Z
向煮沸的pasta (意大利空心粉 )中加油是为了0 w7 Q7 c) O0 T( f0 E: \, s" O
A:prevent the pasta from sticking and to minimize foaming action.
' d5 R8 I2 {$ J' n防止面条黏合并降低发泡。! O% B" @5 R: G6 `" t$ H
24.Which pasta dish features pine nuts and basil?+ p+ N8 p9 I: \. v
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): a4 M3 g& X0 S) i
A:Pesto.一种绿色的意大利面酱 . m  s9 l7 q8 E2 c1 U+ L
http://www.tianya.cn/techforum/content/96/563836.shtml4 ^+ v9 Z" V( E9 M6 P5 C8 K: `, A

! M1 N( E/ n- I2 {" J0 e9 U25.Which of the following is a spring vegetable similar to spinach?
2 f$ D& `% {/ }6 Z下列哪项是一个春天的蔬菜类似于菠菜?
7 n$ Q4 J; ~& b- T$ S, y+ [( vA:Sorrel. 酢浆草。
) u, X/ I+ M/ S' lhttp://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:' q' Q9 y+ y2 H
哪位厨师最早带来高水准浮夸的美食
" y1 I3 C$ ~; j% }+ TAAntonin Carême 人名 安东尼·卡罗美
/ s( W9 G! |0 @7 P$ C% |& A$ C( C  \; G5 ^: i# S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 ]3 ]( b$ N! w4 ~  _5 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% E! n5 ?; _. z! }3 a2 A" EA:Cast-iron stoves         壁炉
6 L# Z; v- k# Whttp://www.usstove.com/products.php?id=6" V7 u% p0 i: T  H& T& |

7 [. z9 n; G$ Q6 q# w" u) v- h6 m* I" o28.The French term used to describe the roundsman, or swing cook, is:& _. i* t. p! V' r9 u3 F
法国术语,用来描述roundsman,或摇摆厨师是:
& h, q  V' S; p, zA:Tournant   图尔南) D& x: f/ O" t7 w+ e

) S  R/ u# I& W, r5 R0 s- e. P29.Another term for the wine steward is:% i) b9 H5 M+ y: q$ N# I
葡萄酒侍酒师的另一个术语是:9 G+ L( Q# D6 L# h
A: Sommelier 侍酒师
0 ~9 B3 K8 V3 M8 n, d2 ~
- N7 S) S: H/ Z& S: ~30.Molds, yeasts and fungi are examples of a:1 |# I1 J: F* ]/ ?4 B, T! t: ?: {
霉菌,酵母菌和真菌是一个神马例子
' j  N$ V* s  sA:Biological hazard 生物危害
! j3 `- s4 A2 x3 }. _' X
. p+ l2 {3 G3 c1 M6 G) \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ v8 `1 o7 j8 `. t
根据加拿大食品检验局,食品的危险温度区在多少之间:
" O# _+ a  |  s& ~( XA:40° and 140°F (4–60°C)     4-60度
* d! w+ g/ W2 i: h4 W# _2 _
+ S  \0 W) G; J( }8 Z) t, ~, m32.All bacteria need the following for survival:
7 V1 N7 _; p8 c9 i, w" Q0 r7 r所有细菌生存需要以下哪些内容:
- U  R/ w! g* FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 {% ~$ j% O, L- V+ D* G' @8 U6 D
33.Which of the following correctly represent critical control points in a HACCP system?
( s) [/ W' L& \) [* N! V) y3 @2 ~以下哪项正确表示了HACCP体系的关键控制点?9 H) l) z5 v6 b# h! _' k3 B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 y! x, W/ J# w9 p- g1 @: x食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# l; S7 p% D% e6 T. M; t' F5 ^) M, i8 X2 X! o1 `! R
34.Which of the following is not an example of a carbohydrate?
. n, C0 ~! O. J( O0 ~9 B下列哪一个不是碳水化合物的例子?
  q# W& g3 f5 g( B$ A0 N, Q6 MA:Essential nutrients 必需的营养物质
2 |. l( F1 |: L6 X: b. y/ l7 z2 }9 O- c+ Y$ u2 G( @" q: \
35.The process by which a liquid fat is made solid is called:
& A- j2 H' [3 l液体脂肪做成固体这个过程叫什么
+ i! ~8 t4 x. N9 z4 b: nA:Hydrogenation  氢化
7 V: W6 C; g. Z# Y% [1 A
; _: A' e+ c, l/ A& Z. K36.Which of the following is not an example of a fat substitute?) M- P( _1 I6 d, t  F
下列哪项不是脂肪替代品的一个例子
( u1 f2 w$ E/ N5 g- T7 XA:Acesulfame K  安赛蜜K表
' a- t4 @4 e& y5 O% y* x9 @
5 X% k; g9 ?  S: j37.Health Canada requires that a product labelled "fat free" contain:! Z5 ^6 V$ m; }) Q- M, X9 I& J
加拿大卫生部要求的产品标有“不含脂肪“包括:0 C3 ^( m% l, \9 H8 J* q- v( u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 Y' b' b' r  c8 Y0 L/ k# K8 q

$ k: @& g+ `4 n' `. n2 C$ ]  u38.Which of the following is not a problem associated with converting recipes?
/ B4 g2 J+ w6 M5 P& Y下列哪项是不相关联的转换配方问题?6 c) A: [1 P1 g& A
A:Unit cost 单位成本
$ l$ b: W( o1 Q  a5 K. G4 k: U6 \# v; z5 A7 X4 P% t) z
39.The condition or cost of an item as it is purchased from the supplier is called:
  q( H% X7 V0 w) X- }从供应商采购的物品的品质或成本叫什么
* m) h# h- i1 D1 dA:As-purchased cost 购买的费用* O' s3 g2 Y6 E$ L* k3 w

  m+ C# [3 }7 o; T4 {/ _8 m; Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
& _5 m4 Z/ ^$ X& Y在新货到来之前用于日常所求的必要库存量叫什么) K+ ]5 g+ I4 w- T1 z
A:Parstock 基本日常最低库存9 a- g) G  n  N* Z7 D0 S" V

8 Z2 z7 Y) q0 M5 w; Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
( `1 }9 A& b: q" h2 S0 Q1 ^' ~下面那个缩写是用来表明正常库存流程?
/ U& i7 e6 w$ r4 WA:FIFO=FIRST IN FIRST OUT 先进先出
9 s+ g/ c# W! R, O/ G1 V
% z' N2 v5 _1 G  S, Q9 d& _42.Which of the following knives is used to turn vegetables?+ |5 _: Y; O" y- m$ r" o3 e8 Q* [$ k9 }
下面的那把刀是用来打开蔬菜吗?
" }$ b$ n6 u8 C; B: c$ iA:Bird's beak knife   鸟嘴刀% ?' l" K" B# _3 n7 d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% }: b: w; w/ o
4 C1 X2 x- I7 X& u9 K) y
43.What is an instant-read thermometer best used for?
& Z9 E: n1 @. ^. Y1 c% |, q即时读温度计最好用于那方面?
. ]6 o4 m: q; a2 lA:Checking the internal temperature of a roast 检查被考物品的内部温度
! a* s" R, j0 v( v# E
/ l. c# p- h% m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 V2 y' \7 @4 l下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ \8 O7 h- o+ CA:Cast iron 铸铁" m- Q2 \, r) ~

: {( B5 F6 Y3 h7 I6 J$ w6 a# P0 |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ U: G1 `+ ]! V  {: z$ M3 d1 Z哪件装备下面有一个可移动的碗和一个S形叶片?! k$ N- w9 Q0 [: s4 X1 Q& a5 c
A:Food processor 食品加工机
( I) J, _% z2 c- @- M2 vhttp://www.google.com.hk/search? ... iw=1263&bih=572' }2 Q5 T1 N0 M
2 M% C" x" |3 q! q3 y: {
46.Which of the following is not a rule for knife safety?3 @, h' a8 w$ f4 H) k
下列哪项不是用刀的安全规则?4 A: U5 ~* d& a( P1 t4 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 h  y, F# h/ L3 A+ ]$ U& g! o4 a' O3 k5 }/ L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) |8 S- D3 n" ?% h, `# p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 ~4 i" ]+ x& A5 L- F' W' Y
A:RondellES 6 q* {+ f  D! o" _/ n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* N9 L  Z( a& i( W
9 @; U4 {5 [9 f. t
48.Which of the following is a diced cut used to garnish soups?) W3 H" m; o% h. t, S8 }2 N) h
下列哪项是切成小方块用于汤的装饰?
! W: q  Q8 p& W" R0 TA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 @! g' Q5 B$ k! e3 F! Q0 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! L+ N6 D$ k' X7 ?  V  M9 L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!!——+ i: X6 @# t4 r* j6 X' g
A:Gaufrette
! V( L9 T/ h: l: k2 a$ P: |; w& Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ c: V  D( C. umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. e& k2 e, Q3 w' j# N3 R$ y# @7 R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 b: }+ ~2 V, \- a( e3 p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 B, {, \8 n1 s& T. I. @
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)
8 _+ H5 H: u$ T/ i: A. q' B- uA:Cilantro 胡荽叶 香菜
& q" m9 R; ^1 F! c6 @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 s/ n) @& @% f. `# z

9 }& D% S2 a( r# c% Y" T! E60.Allspice is made from:6 k8 X& _# C, @6 t. B# f2 v
多香果,  多香果香料是什么' u$ m: L* U7 b( C# o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 B" C" {& O/ q0 P& J
A:A dried berry 干浆果
9 k% y" n" ?" W7 c9 b4 R: Q, `# s! h9 E
61.Which of the following are used to make a sachet d'épices?+ _; ~8 p3 g! w6 C
下列哪些是用来做香包德épices?
/ B  D/ q9 A' ?1 [7 L4 P3 p; I# G' ehttp://www.sachetcatering.com/$ ^) Y& I% f7 W" v$ O& H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! I4 S; O" Y# w& t: l0 u
: K7 k. D; Z3 K: U
62.Which of the following condiments are not soy based?
, s" \. j3 p3 a下列哪项不是酱油调味品的?. ~$ R( C9 s5 W+ }; y! M- A
A:Wasabi 日本辣根* \6 l: Y  S. a

" v. q1 Z! D5 ?4 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' x) ^7 G$ b7 N5 _  n7 e: a6 A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:$ r( v' B: w) Z5 B
A:Pasteurization  巴氏杀菌5 Z4 O: Y+ E2 F! @2 J

- `8 d6 }4 P  S3 F3 j6 f3 p2 ]64.Which of the following steps is not the correct procedure for whipping egg whites?
+ I& q9 I7 ~' H/ S" M2 E下列哪个步骤是不是正确的蛋清搅打程序?; ^5 j5 F- \5 r3 Y$ O% t/ a3 D2 r/ b
A:Allow to rest before use. 允许休息后方可使用。
- X+ `; P) h7 m" \# D+ F5 v! e& d. |2 C/ c
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ s1 C/ J) N2 p7 g1 T0 I! A+ E1 Q
A:56g and 63g 56克和63克$ G; C9 ^0 K' b# L
" `4 s! `5 s' G
66.Evaporated milk is a concentrated milk that is produced by removing. i1 a6 g* v0 f& a' J) @: u2 g6 Q
炼乳是一种浓缩牛奶 是去除什么做的+ S$ O2 @) M# W5 S# `1 f0 b% f
A:60% of the water 60%的水
6 O" B1 A; s* q6 f8 ~# ^. A. V  h
8 U+ }4 B2 m6 i% V7 o67.A method of cooking that transfers heat through a liquid or gas is:
5 E# e- [) h4 A' W一种烹饪方法,通过转移液体或气体是:
) f% c" P2 O' H" UA:Convection 对流( V8 p' T# {7 ?
& l6 Q0 z3 k) J* h. l7 L* }! Z
68.The cooking of starches is known as  烹调的淀粉被称为& k0 @+ l. v6 h1 g( o  o, W( a
A:Gelatinization 糊化# a- o9 K9 T5 K! I" o8 F1 Z6 S7 f
$ `- Q# [9 [- @9 d% k8 T% j( J
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( v6 g/ w5 U: o2 QA:Braising 烤- o" u' Q" ^  `

6 H7 k3 T0 V( s5 x, F2 K70.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 s; t  c) p( P4 w0 f: K' N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 T0 e" B& i' \+ a/ R$ F, l- s& R# L7 g
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+ n5 ~! [9 i5 w9 [. u% D
A:Fumet 原汁
" P! ]3 V' ^' t6 l* k6 z6 e
; ?; e$ V, Y; k; t4 H72.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1 X& I7 p, f: t& L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 `: o3 T# ?: f4 O1 d% E  R5 U8 G2 l$ l
73.Which of the following is a principle not used in stock making?
* b9 ?& v$ v" }$ h8 k- q下列哪一项不是用于制造高汤(低汤)的原则?
* [& b  f& u+ t6 }3 n2 _7 QA:Start the stock in hot water.开始在热水中操作$ h! `4 z9 j" s: U
6 j& G! @: B& y. ?$ c5 J
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
3 b7 B& T9 P8 X- d' J: dA:Remouillage 法语熬汤6 n+ J0 j2 {2 w% q/ t
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