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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。$ ^! P$ H+ [% \. I7 g8 @

& z5 d8 c% \0 c1 M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。' j1 V( T& a% ]+ G4 `
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
5 W' F/ K% Z5 d) i0 P( S1.Which of the following methods should be used to determine doneness in a New York steak?% s# }7 r, e; y. P! f
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)
; Y. Z" I, T6 [2 I* bA: pressure touch. 压力触摸' R1 w+ ]4 g, Y+ \1 W' ^$ r8 t5 d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" Q  {2 H# R; b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
# \* _6 d2 X/ H5 g/ M/ pA: acid  食用酸: c. M. v) j8 H; s9 M
3.Vegetables are major sources of which of the following nutrients?
8 s5 `" W$ J' r! E蔬菜中包含的主要营养有哪些
5 c& g3 p/ V  UA:vitamins and minerals. 维生素和矿物质。
; f6 \5 O- N5 u. N' a4.Cauliflower is commonly served with
# u8 e2 E' \7 E; K6 d: F7 V! }花椰菜(菜花)最常见和那种酱汁搭配
8 w+ Z  _% R7 L% W. FA:Mornay sauce. 奶油蛋黄沙司
! u) I# d$ u" O! d5.Which combinations of products are found in pie dough?+ ]# J, E& T* I, _2 q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* n( L$ B7 c# I! m9 F2 sA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* A$ |% R6 N4 y, {
6The French term for mussels is 法国语青口(海红)叫什么
1 S  r/ z1 m4 c$ t, w5 x; l, ^6 h# `A:moules.法语青口,海红; i; h0 ~. @; S0 q; B# e; J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% y7 b: D( \" O$ G
A:faintly fishy. 稍微有点似鱼味
9 p% S6 a2 k9 v* \( d+ C& j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 @1 C0 T% `( _# }
A:2 days. 2天
% N# J) l$ E1 D# h9.What are the principle ingredients in ratatouille? " }  r% ]. N9 j8 M' Z5 ]+ G4 M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" E4 D! o7 ^  Q- }3 P6 VA:Zucchini, eggplant, green peppers, onions and tomatoes1 ]3 q3 j' N* l3 Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! j; U8 I/ u# ?# u, @) c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 H, m6 k3 z" W* T4 O  X5 K
A:cook food in quantities that will be used up within 20 to 30 minutes.+ ~8 q( L& v! a2 q9 v* I/ M
大批量烹煮食物要在20到30分钟内8 _- b  p7 u! v4 a
11.What person has the authority to issue a Health Permit?- J, m. F+ K) v' e* |/ [% J
谁有资格颁发健康证(卫生证)。
% Z# h! G! G: a" RA:Medical Health Officer.
$ _2 e, {' N/ @医疗卫生官员。. y+ A# u* e. f0 @, Y0 \/ d: W- j( E
12.For what period of time is the health permit valid?5 m- {+ h6 {6 o. k' e+ @+ R" @
健康证的有效时间是多久?
/ M- e0 m1 y4 VA:12 months.12个月% {0 H: y4 R: T, M; V/ K3 y# X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 ~0 \1 d8 x: O6 w4 }" Q" r
在食物和饮料准备区,通风系统换气的标准时什么1 Z6 ^; |3 f) f8 P1 c% Z
A:08 times each hour. 每小时8次
; A. n# w, m4 \- g2 i" r2 m3 J14。The minimum temperature for manual dishwashing in the wash sink is
2 U. P2 B1 U# N) r- n  I: R手工洗碗,洗碗池的水温最低多少度?
/ q5 [: g  B1 a: QA:110 degrees F (43 degrees C). 43度
# K, H( r; F! ]: I$ V9 H8 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 v7 d! p" ]" U0 U. B0 e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 Q5 {/ D0 ~: C5 W$ E( }: V5 xA:180 degrees F (82 degrees C).  82度5 F* e1 k6 {4 A  V8 [, [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; [, X; q2 G% g  k& n" p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 [6 b, @2 A( y: a5 dA:en papillote.  法语自己理解
: U+ n8 S& n# z4 m! A/ Z17。Wing or Club is considered a
  }, H  |1 E* k* ?- ]4 W$ E4 ^; ^翼和CLUB 被看做是一种...2 R) T4 @! n* S, {5 R
A:Bone- In Cut     带骨切/ J) b# z* y- [% u1 U. |
18。New York is considered a   纽约牛扒被看做是一种
/ J; p/ r$ }3 ~A:Boneless Cut     无骨切
, ~' r7 P; w6 \. d8 q0 }19.In general, a court bouillon for freshwater fish will contain) Z& B8 Q! m# ?. @( s+ L
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' a- V; [" j2 a( F" V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( ~& F) u* N- V# X0 M9 d和做海水鱼同样数量的调味料和香料
2 @% o9 [" i3 h1 a20.Anise is very similar in flavor and appearance to
7 L4 z& _( G1 o( g: e0 [1 F八角和下面的那种原料有相同的味道) y% S! c0 B- {0 o/ C; n1 r# R0 Q
A:fennel  茴香7 B* L  ]- N" J4 ]& o! D* v( S; J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 R, k" t  o7 V2 w) k" \下面那种原料更像大葱且有平面的叶子
, o9 n$ J9 v/ d1 n0 A, W% YA LEEKS  似蒜葱 (这边人叫京葱)
; `- A1 V( \  \' S9 c" w1 s; j22.Which of the following cutting shapes refers to a small dice3 R! t# P% V" P5 X! S# g
下面那种刀切形状指的是很小的粒(末)
* a+ n) o0 q3 n; ~; RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ ?5 W0 C: F  G' {- i- G$ d8 i. s23.Oil is added to the water for boiling pasta in order to
9 M/ {8 W* x! v, z向煮沸的pasta (意大利空心粉 )中加油是为了
9 ?* N" Y3 A. dA:prevent the pasta from sticking and to minimize foaming action.
: W) N- m5 F" D0 d# y" W  M5 e# x5 E防止面条黏合并降低发泡。
) ?1 G6 G  o, i* P24.Which pasta dish features pine nuts and basil?& O; p- l' T1 r; m3 C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 p+ `9 n7 v  |  B7 f( |2 mA:Pesto.一种绿色的意大利面酱 * d' v0 E' ]3 D& \
http://www.tianya.cn/techforum/content/96/563836.shtml
$ x. H7 p, s" v: Q* n8 @# ?; K" s2 o; k, R4 }( P5 z! |4 x
25.Which of the following is a spring vegetable similar to spinach?
4 h  C7 h6 I4 P下列哪项是一个春天的蔬菜类似于菠菜?7 C( {* l2 m; s# V& I& S0 {
A:Sorrel. 酢浆草。, C% ^/ @; R1 O$ e4 R
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?
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:
" k  A) J1 l  U# V; q+ x9 k/ ]哪位厨师最早带来高水准浮夸的美食
2 q: X- Z% Q, a, iAAntonin Carême 人名 安东尼·卡罗美
; E& V9 k1 K9 w- f* Y# k, A7 E
" O8 \8 q$ C1 l1 b- r3 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 P6 p* l* x, I1 |: Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 L7 n# _2 ]+ V1 b" A* q* q! i
A:Cast-iron stoves         壁炉
( v6 p$ \6 Y' A2 |6 S' ghttp://www.usstove.com/products.php?id=6- d1 h2 [0 D5 [

7 B, W" J; Y$ Y) D. e3 L28.The French term used to describe the roundsman, or swing cook, is:  E8 U, d! r8 O% @# [1 E$ O
法国术语,用来描述roundsman,或摇摆厨师是:2 m6 e# }! ]* G* r& k$ U/ T0 r
A:Tournant   图尔南0 w' t% w* A: c4 k  s, z
: s' o9 s! ]3 @' z# m& U3 d( x
29.Another term for the wine steward is:/ g7 @5 G5 |6 F4 U
葡萄酒侍酒师的另一个术语是:+ }* C( S4 a5 D" }/ j
A: Sommelier 侍酒师  M  o" r" a$ b" {5 n. h7 [8 `

1 [7 T: t8 x8 ?) p& [30.Molds, yeasts and fungi are examples of a:  X& Q  L5 o: j3 U/ b
霉菌,酵母菌和真菌是一个神马例子3 [& \) F6 N% n* _8 {6 C: ?3 `: \0 i
A:Biological hazard 生物危害. |2 E9 N+ l! S' {

( ]* j9 P3 I# k* e* L( Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 z" o/ ]. ^$ b
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 v% M* v  P  h, VA:40° and 140°F (4–60°C)     4-60度
4 a2 p9 I' Z3 \! E1 ], j  e8 P/ E% ^: [& i2 ~8 C4 D3 e
32.All bacteria need the following for survival:% j; n) `/ \# h; V( \% V- k
所有细菌生存需要以下哪些内容:# f1 J/ x1 f. m3 N' ^6 X! B4 q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# w, u, ~, ?* o( |7 q8 E; g
" q8 a8 f% ?# q
33.Which of the following correctly represent critical control points in a HACCP system?
: r; y% S3 x# b' A% `2 c以下哪项正确表示了HACCP体系的关键控制点?$ I! R5 J5 h; B+ k6 D6 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 e: z( Z' Q/ B& S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ E! Q6 D, a) i, J3 S+ K! m6 I6 T% D
34.Which of the following is not an example of a carbohydrate?6 p( K2 j9 r! ~; w
下列哪一个不是碳水化合物的例子?+ U5 O+ c( u1 M4 q7 Y  ~
A:Essential nutrients 必需的营养物质; T# ]5 Q, ?; J% i. d! a! P' H
0 l8 y, B9 F4 A& x' A% t1 `9 c
35.The process by which a liquid fat is made solid is called:4 X9 c5 P$ u; k% c1 o' u7 F8 k7 k
液体脂肪做成固体这个过程叫什么
" A4 |2 n6 H; X$ sA:Hydrogenation  氢化- v- ~4 _. F! b) B
( C, N& k: F- m$ w1 v' f
36.Which of the following is not an example of a fat substitute?
* C% W+ O1 i7 ~) ~" P9 y+ ?下列哪项不是脂肪替代品的一个例子$ }2 v% I# k) k  T
A:Acesulfame K  安赛蜜K表
0 d+ u( @& `- z0 u# c9 `# v8 t
) Y  }7 Q( n1 M, h8 P4 O( q) {37.Health Canada requires that a product labelled "fat free" contain:
$ g( w9 Q( P; g# j& y) [$ f加拿大卫生部要求的产品标有“不含脂肪“包括:
$ L$ y! |0 q1 \1 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& d) v" y/ F: _) c5 I" X
* U! [& W4 D! {6 M# f
38.Which of the following is not a problem associated with converting recipes?& E4 u2 {1 {1 A2 z
下列哪项是不相关联的转换配方问题?
% i3 n  o2 N' g( j; D4 v5 C# b( Z! kA:Unit cost 单位成本: q/ z( l# x# \; b2 f7 w; \* \

( r4 ~2 Q  \3 q8 \. D! E39.The condition or cost of an item as it is purchased from the supplier is called:
# k: u7 {6 e5 ~% ?从供应商采购的物品的品质或成本叫什么+ R. B" P; A; Z* X# D2 l% P
A:As-purchased cost 购买的费用  e1 Y2 u0 z. y- j* a. I

4 Q* a+ y# L# c40.The amount of stock necessary to cover operating needs between deliveries is known as:
( n# L0 n% o9 ]3 h1 ]& S在新货到来之前用于日常所求的必要库存量叫什么
2 T" P  u( \5 c# Y/ N4 s  I/ s7 Q& KA:Parstock 基本日常最低库存1 F) u" f  `. c: ^& l: O
4 @/ V( a" }' h7 J$ i6 O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
: \1 Z# h+ R( n  K下面那个缩写是用来表明正常库存流程?3 w2 X  A( j" {# D$ d: n& n
A:FIFO=FIRST IN FIRST OUT 先进先出1 c/ i! Q! b$ W) t: v, Z. x2 i$ p. g

6 H  }& K9 f9 l7 i+ {- v42.Which of the following knives is used to turn vegetables?
% L; R/ ^7 D7 P" \0 C8 Q  t下面的那把刀是用来打开蔬菜吗?( ?0 F( D* T9 ~
A:Bird's beak knife   鸟嘴刀- S% T% h. F5 t5 H. @1 g7 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 ~( S& B8 A5 p1 S; C6 b: H7 [! j( H
9 N* k( i8 P' S' D- \" e8 P4 j43.What is an instant-read thermometer best used for?2 ?$ u3 F) c7 {2 j  J
即时读温度计最好用于那方面?
; V) L2 ^9 n7 K) [" Q8 {A:Checking the internal temperature of a roast 检查被考物品的内部温度6 D1 F) F. Q" g: F- n- i
0 w$ q! I5 J/ y2 u) ~- l& A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& L" |$ v# u) k0 R( n
下列哪些金属材料受热均匀,通常用在铁板而且非常重. X  Y5 l* b+ K" q$ C' \
A:Cast iron 铸铁( r. I% b) X7 k' _$ M4 Y
9 h6 m, J- q0 t' D  E4 e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 o" Q' [) U. M% t5 m, d; I  Z  E" A
哪件装备下面有一个可移动的碗和一个S形叶片?4 W+ ^/ w* u) x* t) @6 o1 w
A:Food processor 食品加工机+ ~' p3 J2 M" a& s; i
http://www.google.com.hk/search? ... iw=1263&bih=572
6 @1 ~; f6 {' j. d- [  J, V
  k& |& W5 f2 {46.Which of the following is not a rule for knife safety?
8 Q9 T' Z; B- z& k8 k  M8 O6 f下列哪项不是用刀的安全规则?
% J6 o; t2 E4 K! q% Q% c2 H9 Z8 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 b0 p1 k! h1 g5 |* \& g
$ M* Q; F. O+ i+ z0 a5 q8 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' b2 l# S  y! Z1 c  r1 m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% d3 A4 D  F) V, QA:RondellES ! c4 g0 @: R/ |+ Q8 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* S, W* r4 ?) F; U+ E
+ F1 @1 v! |0 e0 q# D  H9 K$ }48.Which of the following is a diced cut used to garnish soups?8 ]6 q' m8 D: L6 u. n
下列哪项是切成小方块用于汤的装饰?
8 Q, W% C4 ?/ g0 `  Z( R2 vA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- n4 ^  \% M4 j! Z9 Y/ z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; M' O! E& B. D: l" M( X
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!!——$ L$ t. W* F$ R( |! ^' X
A:Gaufrette
5 r, d* U& p7 x8 Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 D) z2 L* Y2 \2 u8 F. Y5 \( W: {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* q% U& p$ T% L: r6 y( T7 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' o' d0 b2 X7 c0 L; S# w

0 I$ `) O" [1 Z$ o0 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ k1 o, i/ z# u* 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)
- o' A) v8 C1 f- f: _# \: QA:Cilantro 胡荽叶 香菜6 i2 E7 S9 j, E: i5 P) ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: U' \' R% F; Y$ u7 z

  [0 t4 E) K+ t  U60.Allspice is made from:
1 r& @" \. C( y; [2 ]  Y 多香果,  多香果香料是什么+ Y8 \2 M$ q( l) R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 E! A8 A, p3 t. S
A:A dried berry 干浆果# w' t3 r% s3 K+ x- R9 F- `

8 }6 V: Z+ D& K61.Which of the following are used to make a sachet d'épices?7 k2 |5 q7 o3 ~8 E& P
下列哪些是用来做香包德épices?
: w7 Q/ ?, r/ i$ F( {http://www.sachetcatering.com/
2 G( b7 L: m1 w5 Q& PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ d! G" C  ~& T! k$ o% z
; z# e: |, z& R8 ~( U1 U
62.Which of the following condiments are not soy based?
4 Q. ?* R1 ^* s2 L* b2 d下列哪项不是酱油调味品的?0 l( f( v! L( @+ K! U% J7 D
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:
' Y1 e5 A" W5 L. 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:
* c/ C. a) w+ `2 L0 t. [  x7 D9 U" [8 EA:Pasteurization  巴氏杀菌% t7 c1 _' b' e6 W5 f: \
: o- W9 U% p, f4 |7 m) c
64.Which of the following steps is not the correct procedure for whipping egg whites?+ @' W6 p$ |5 Y. ]
下列哪个步骤是不是正确的蛋清搅打程序?* M. w: ]. o: _" W
A:Allow to rest before use. 允许休息后方可使用。
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+ t$ T; l3 c1 m. D65.The weight of a large egg is between:一个大鸡蛋重量介于:' S4 m" j* T- E! C8 V, Y3 p, a
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 o& r* N  Z) h9 t  }7 I; K3 e
炼乳是一种浓缩牛奶 是去除什么做的3 ]- g4 A( h0 Y! W+ b0 z
A:60% of the water 60%的水$ V+ w/ p- S: ]) U; U

, W$ i8 P( ^& }67.A method of cooking that transfers heat through a liquid or gas is:& z0 O7 @. {9 q  s; l( b/ i( c* Z
一种烹饪方法,通过转移液体或气体是:, A1 _8 Q# C0 {% Q8 u4 B
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为7 V% I5 v0 g: Z, J6 M1 u* q, `
A:Gelatinization 糊化4 }0 C, G+ @5 T: R- X: i" T
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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?
3 e& t- x1 Y1 k6 Z7 G+ M7 GA:Braising 烤
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" v% i; A3 Q' v9 P0 C70.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:, x1 f9 Y+ t4 v& X$ C- {( f1 v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& h* F4 c- B# e3 p: ^! _% q

2 u1 K8 W% Z: v1 C, c7 D% m1 q71.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# r; R: B+ N. ^7 ]) g6 a4 ^- F2 _
A:Fumet 原汁- Z+ c2 H4 y# f; p/ G

# s0 Y' M4 C0 U' R; B! L; R72.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7 u: `5 e  T) [! X3 F5 P7 m! u# o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) u* W7 t) k3 ~3 g$ A7 j73.Which of the following is a principle not used in stock making?
! u% f8 m8 p$ S* I! \9 k下列哪一项不是用于制造高汤(低汤)的原则?8 k! K' l. T" f/ P8 N, M4 P* _
A:Start the stock in hot water.开始在热水中操作5 ]; s  }4 G+ ?; O
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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6 j/ D' a$ T+ o: o- o1 z
A:Remouillage 法语熬汤) ]6 a) z& k) m1 L
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