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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。
1 d5 W. t/ k2 |8 `9 X3 N0 C5 \: s( p% x5 f) ?( ?' w9 p) e2 O1 t8 S' b! Z; a
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。0 q0 e. I1 S- \0 d# K& r( _3 g
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
+ N4 y5 [7 Y3 r) b1.Which of the following methods should be used to determine doneness in a New York steak?/ i0 i3 D9 H8 k  S8 h
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); U4 l4 v) f/ A, L- v
A: pressure touch. 压力触摸
8 R! H: H$ I+ p- m; q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 j! w" v6 t( v: a/ U: S8 o) H; C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
9 m( u5 {" |' R# O: CA: acid  食用酸
/ ?! I5 `( r; y* Z. f3.Vegetables are major sources of which of the following nutrients?
/ w2 m  N4 |, ], A1 G; f蔬菜中包含的主要营养有哪些
6 Z/ c8 Y; z+ n9 JA:vitamins and minerals. 维生素和矿物质。
$ t; Y& L9 S* R! u4.Cauliflower is commonly served with* [; \& i) z0 ]  f: Q4 R5 o! n) o: @- e
花椰菜(菜花)最常见和那种酱汁搭配
- i! q' T/ w& ^: M+ P! X7 oA:Mornay sauce. 奶油蛋黄沙司
# `* |8 m* i0 z9 P" z* w5.Which combinations of products are found in pie dough?1 L. r. N1 d: M5 k1 k1 ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 a) {7 y4 n1 A- G$ u. k# m4 b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% ~% _) w! i  ?  z6 o6 D0 x
6The French term for mussels is 法国语青口(海红)叫什么
* H/ c* ?9 h2 D/ `8 e3 `A:moules.法语青口,海红( Y2 E7 W! G9 Y0 S( T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) ]+ {% ?  E5 y& d+ S, ^5 WA:faintly fishy. 稍微有点似鱼味2 ]# ]% X& T; z+ C" S# r, Z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) ]0 o3 u# p( A1 E, J! T
A:2 days. 2天
- T0 i& m% U; z6 |9.What are the principle ingredients in ratatouille? 8 ^3 Z- U+ V: }8 Y2 O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ U4 C- Q6 L2 h
A:Zucchini, eggplant, green peppers, onions and tomatoes: i7 }. i/ v" m. G1 B1 t4 i* ]
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ f) J4 h: u  ~6 y% S- j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- C5 U* k3 J. H& c  NA:cook food in quantities that will be used up within 20 to 30 minutes.: }  J. c9 L8 Q; |) `8 S
大批量烹煮食物要在20到30分钟内
, g6 z3 M0 Q2 c% i0 ?% E11.What person has the authority to issue a Health Permit?
$ u( C/ @* Q% G5 @谁有资格颁发健康证(卫生证)。
" ?) l4 E6 q, @, ]2 k) l! tA:Medical Health Officer.8 u0 Q+ N+ t6 R
医疗卫生官员。
2 n( s# A& R( s/ {5 f9 o12.For what period of time is the health permit valid?1 D* m0 g1 q5 k1 }. u; l
健康证的有效时间是多久?6 W' E. e( ~+ [/ Y, ]
A:12 months.12个月
  |6 p' J: N. I6 X; @5 I/ i13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' h% a, z4 c3 L2 g8 s1 V2 ?- K在食物和饮料准备区,通风系统换气的标准时什么
8 A: ?( v$ B0 y+ e/ u2 ^& D; j$ N9 tA:08 times each hour. 每小时8次) I. s* `% P! a; b- M4 t
14。The minimum temperature for manual dishwashing in the wash sink is- d! \2 u& M# P/ k& Y+ J) B
手工洗碗,洗碗池的水温最低多少度?
' \: {0 l$ Z4 e* EA:110 degrees F (43 degrees C). 43度
1 @! p' z9 I) o" ~15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- J+ z+ \+ e+ f2 q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  K6 q2 l; y5 K1 P8 ^
A:180 degrees F (82 degrees C).  82度3 O% d6 o$ B7 X# e: ~, O  m6 g" w7 L" d) u" E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* b# l# @. y1 {用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 J; v  B  a# c# A0 J
A:en papillote.  法语自己理解
' a/ x* |' r: }8 M/ R% y. Z17。Wing or Club is considered a. R$ a$ |- V: r6 Z; G/ r
翼和CLUB 被看做是一种...
9 S! |; S& a* O/ ~" m) lA:Bone- In Cut     带骨切& ^4 x( B: P2 O( U: M! w
18。New York is considered a   纽约牛扒被看做是一种
( ^# M% {0 e* U, F  M. OA:Boneless Cut     无骨切
/ G, D4 l7 H1 y- T( G$ ]8 Y6 M19.In general, a court bouillon for freshwater fish will contain2 J5 Y9 ~! ~* ^, q7 c7 F
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
* l* t* `' C# ]& N/ uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' j$ Y5 K+ l# m9 V" D0 q
和做海水鱼同样数量的调味料和香料( b! {4 L4 m" J
20.Anise is very similar in flavor and appearance to
: O5 A! V% n, A* o1 u八角和下面的那种原料有相同的味道
9 C- l& J7 z$ q6 n9 b. `5 eA:fennel  茴香* y& F: |% v2 u& S% j8 L* L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 `& o/ @1 i9 {* t( p* L: X, X
下面那种原料更像大葱且有平面的叶子
7 c) A+ y3 o: B4 e" n- t5 CA LEEKS  似蒜葱 (这边人叫京葱)- N) {  n1 S% U0 U9 M3 @. ]
22.Which of the following cutting shapes refers to a small dice
7 w* m1 Z+ W( f. q( M下面那种刀切形状指的是很小的粒(末)
; S, F6 x: l1 F; C% k4 ]& ]# BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 L# _1 w. y& M2 ~23.Oil is added to the water for boiling pasta in order to% w' _2 Q! o& h5 l
向煮沸的pasta (意大利空心粉 )中加油是为了9 C3 y+ q# E; K: O  V, o
A:prevent the pasta from sticking and to minimize foaming action.
6 O' r/ `( X) J# M' E$ a防止面条黏合并降低发泡。7 y) Q: b. \% p/ v0 e
24.Which pasta dish features pine nuts and basil?
. A: p: \0 k8 t4 ^+ @下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# q+ ?5 G; L5 h" _# }
A:Pesto.一种绿色的意大利面酱
7 T+ i4 b& N2 ehttp://www.tianya.cn/techforum/content/96/563836.shtml
. ^  M5 F0 a) n# p  b8 h" Q: t) Z) K# I+ q  @
25.Which of the following is a spring vegetable similar to spinach?
/ ]% W2 P* w* u  z# C下列哪项是一个春天的蔬菜类似于菠菜?+ ?" R' A0 a+ W, l; O! ^3 r8 x6 j, r
A:Sorrel. 酢浆草。
1 R; y/ x2 z4 t/ 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:$ `& @5 Z6 w' f' [
哪位厨师最早带来高水准浮夸的美食
" M' V' i- f0 r: B' dAAntonin Carême 人名 安东尼·卡罗美& Z$ h& z3 J# }

& C. {% k2 ~. R' Y: J1 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 j4 @$ V8 L' ]0 i. b/ x8 V/ s" E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 A/ p- _/ B' p" e5 d8 F
A:Cast-iron stoves         壁炉
0 v$ @" S7 _$ P5 E2 I. Q3 Vhttp://www.usstove.com/products.php?id=6, p6 C2 l0 i. e1 I) k) b
  j& e. j% R! Q$ k/ o! c
28.The French term used to describe the roundsman, or swing cook, is:$ u' O. D9 O# W  l0 H
法国术语,用来描述roundsman,或摇摆厨师是:0 Z, U1 i5 z* W) t/ K5 @# T
A:Tournant   图尔南
2 ]# O; H! d2 }4 q  \1 R- ?$ H' t0 o  w3 ~
29.Another term for the wine steward is:* y# B) ~) w# o0 y4 g7 E
葡萄酒侍酒师的另一个术语是:% ]7 ~1 X# U# z) ^' T& l
A: Sommelier 侍酒师
. g" M" T( B- M' i# S. d7 p5 G! Z
30.Molds, yeasts and fungi are examples of a:
- Z! S5 y5 V8 @' x- K1 [霉菌,酵母菌和真菌是一个神马例子  ]2 Y& a) T3 P6 I% {
A:Biological hazard 生物危害
3 S0 u1 _- X  H8 V  \% m5 T9 Q- D5 C+ h) M+ a& n! T$ N+ P
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 B4 h; ]7 L1 l6 z根据加拿大食品检验局,食品的危险温度区在多少之间:. i& c  h5 u0 Y. O; n, ^
A:40° and 140°F (4–60°C)     4-60度
( b, c, H/ Z2 S$ i8 e% s& g! P, j
32.All bacteria need the following for survival:/ F% r" h" ^9 M9 _0 `
所有细菌生存需要以下哪些内容:6 l8 J! a! Q+ u3 s1 L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" A. n- }- `& N4 H

1 H, L6 L& b. ^33.Which of the following correctly represent critical control points in a HACCP system?# H; M& c& `0 [* C
以下哪项正确表示了HACCP体系的关键控制点?2 g, |( g% R7 [8 \
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 n) d% F$ Y& n! m  N( a2 Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 g& r1 ?7 J/ r* Y/ }
8 w0 I* i+ F1 q% y9 C  |6 m34.Which of the following is not an example of a carbohydrate?, E2 d9 a" x  v/ Q/ a9 W
下列哪一个不是碳水化合物的例子?
% w' a/ ~2 G0 p. G+ |! ~* Y8 c* B$ LA:Essential nutrients 必需的营养物质2 t  E' S' U& [: y! x* v

! Z) g1 I4 M2 `" H35.The process by which a liquid fat is made solid is called:; I9 ?2 N3 n2 W$ A  u& i# R6 l
液体脂肪做成固体这个过程叫什么4 U% d" A) k6 B- u
A:Hydrogenation  氢化
: t9 [2 p1 z  n' W- B% j$ Y* Y7 Q9 m
* ^, D8 p6 ^# |; p5 _, j7 k36.Which of the following is not an example of a fat substitute?
( b  {; C$ c( J/ \$ c下列哪项不是脂肪替代品的一个例子( {. N' Q" l9 ?4 z
A:Acesulfame K  安赛蜜K表
" f; b1 E; r1 E/ r; z
  L4 A9 {. I4 O  F" W37.Health Canada requires that a product labelled "fat free" contain:
% ~/ {5 y$ x" |- U" k加拿大卫生部要求的产品标有“不含脂肪“包括:
/ m& t8 J) f- h- r! P1 l6 hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 L2 o  T* o3 B% {, h0 R9 S
; B5 h9 n7 `: s( k) j  K9 Z38.Which of the following is not a problem associated with converting recipes?, h& U  Y' y- Z1 e( C) U
下列哪项是不相关联的转换配方问题?
/ _8 r8 E9 x5 b. JA:Unit cost 单位成本
" E# g' i2 _6 K, z3 y
1 c  N: f0 e& L, q9 X+ }7 M' N39.The condition or cost of an item as it is purchased from the supplier is called:
3 N2 p2 k0 A9 i  C' V4 [) ?从供应商采购的物品的品质或成本叫什么4 Z* y& E; o- t+ g/ v
A:As-purchased cost 购买的费用
3 N% ^3 ?3 m7 ]1 e. I9 x- [, R+ |; A8 k- t% W/ z8 S
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 F% H/ u% w0 J) {3 @在新货到来之前用于日常所求的必要库存量叫什么
* J! f# Y2 w  e$ o) _4 m) H5 E2 JA:Parstock 基本日常最低库存
% Q# w! x2 \- `) k
2 G9 q9 V' c, ?41.Which of the following abbreviations is used to describe the proper rotation of stock?2 F* V" e. o4 y8 J: x0 K% e/ p. ]
下面那个缩写是用来表明正常库存流程?1 `2 z5 e% H. ~9 d! K* W
A:FIFO=FIRST IN FIRST OUT 先进先出
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8 i+ F$ J# G" s& G$ }42.Which of the following knives is used to turn vegetables?, L  i" h7 H6 Z6 m! w  f& H7 X
下面的那把刀是用来打开蔬菜吗?
2 L9 i- n, N3 K- ?+ a- B- |! YA:Bird's beak knife   鸟嘴刀
1 W; J: p' o6 H. i( Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 G& J$ p$ L0 `0 h0 }, d! @; c. P) q/ H" m# J, a  P
43.What is an instant-read thermometer best used for?
4 H7 a; f% x; {" N' U# n% x即时读温度计最好用于那方面?
- z! Y1 d9 i/ OA:Checking the internal temperature of a roast 检查被考物品的内部温度$ ?: H) A, c' c9 a& R

2 v2 A% H# ]% g# x8 _5 I# V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 A- q1 g' w6 `' F8 |下列哪些金属材料受热均匀,通常用在铁板而且非常重" f# ]3 V) o* v7 f. `
A:Cast iron 铸铁+ K4 S' r2 a1 I: o/ o

3 q- F) L) D4 }6 [0 N1 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& k' m. y, _- y7 |哪件装备下面有一个可移动的碗和一个S形叶片?
, J8 E0 {4 f3 }, L1 uA:Food processor 食品加工机
: t4 _% v7 k) ~+ T9 s' I# t& N& qhttp://www.google.com.hk/search? ... iw=1263&bih=5722 c/ L: B7 a+ c! z
# b( d' @- |. |9 c2 N8 v3 w+ N
46.Which of the following is not a rule for knife safety?
' U% C8 L7 r" s) e0 m( ]下列哪项不是用刀的安全规则?
3 ]& n6 @! \6 V3 a6 `" X5 I+ X3 ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 M! T. B0 m+ @/ T" T
. o- g% `) c. Q; V" k  S( d0 l# g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" S1 Q' u: n! N6 H8 J0 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ q, q. {; k+ G) T7 {3 xA:RondellES 1 V" M% v8 }$ r3 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 `; \& r+ V3 ~+ {. M: F: J* m

" X- z& ]1 N6 D0 C48.Which of the following is a diced cut used to garnish soups?
: v  A/ y/ o2 S下列哪项是切成小方块用于汤的装饰?2 h6 g" j; T! D% U4 K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  N: L2 t/ X& o9 f4 V( e8 l/ z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ S9 t6 K0 X* M
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 B+ j1 j, m) [
A:Gaufrette
' @' P, S# ?% }' ~: X( fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 w8 v3 W$ T+ e! `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 ?/ w% `0 u+ k6 A4 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& C/ B! z0 X! P2 W3 R% P- }- 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)
& u1 s8 y) ~( u* O# P4 o# eA:Cilantro 胡荽叶 香菜
5 W1 j8 I  z/ p5 u3 D. {/ Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 ^7 ]4 y# q- u( L0 F, v( P- N$ d
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60.Allspice is made from:
7 G8 H+ w; K5 _; h+ E' T! |9 w 多香果,  多香果香料是什么
3 ^6 I6 I- f1 ~; Y- n. M6 Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- p! O4 |8 O+ l$ K2 Y$ y3 F
A:A dried berry 干浆果
1 }7 U- `* g$ j- j( e! I/ v
* [5 `; k5 F% _9 e7 L2 E. p$ t61.Which of the following are used to make a sachet d'épices?
# h1 _& G* f$ g; p) t' \, b下列哪些是用来做香包德épices?
5 X0 O# y  n+ |: n# o, W# {* c- Y) ohttp://www.sachetcatering.com/
! S& G) \! r9 n# _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ V  e" J$ a3 s  B
# X. P4 r: R" q9 D2 Z
62.Which of the following condiments are not soy based?
# i1 R( ^& H4 Y: W  i6 W4 F% v; W* \下列哪项不是酱油调味品的?
1 r8 x/ K7 w6 R+ }% q$ d  Z9 lA:Wasabi 日本辣根
; Y3 R7 k* w8 D, q" l
. [- B/ _7 p0 {! ~( W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 U7 B" N( z( q" g
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:
4 \2 q9 R: q9 d$ {A:Pasteurization  巴氏杀菌& |& q  q' \) e% o# G: D9 t

3 d6 L1 O! n; a" r& ?64.Which of the following steps is not the correct procedure for whipping egg whites?9 v* V3 N( M# {7 g: N
下列哪个步骤是不是正确的蛋清搅打程序?' [& E0 b4 J2 @) q! x
A:Allow to rest before use. 允许休息后方可使用。
1 d9 d5 K: x; t& I- b3 g3 r: e$ C! K! H2 d, f
65.The weight of a large egg is between:一个大鸡蛋重量介于:  m7 E1 g& o" p
A:56g and 63g 56克和63克- M: Z! ~0 X& |2 `2 ~5 O! }

2 }! ^% k5 j" O7 \- @! o$ X: z7 i66.Evaporated milk is a concentrated milk that is produced by removing
- Z- q9 U( ~# @6 I/ K6 S炼乳是一种浓缩牛奶 是去除什么做的; t4 b4 y6 Y( ?3 X& k3 S& A$ u6 u
A:60% of the water 60%的水3 `: b& x# ]1 o5 s* z

: O: k9 w6 b% C0 b3 l67.A method of cooking that transfers heat through a liquid or gas is:
5 h  f1 v, k$ |3 C. b2 |一种烹饪方法,通过转移液体或气体是:
9 A: A# R- T; B6 V7 ?A:Convection 对流2 u9 z& X+ Z0 T. f
& n$ G+ w) e3 O# `/ z
68.The cooking of starches is known as  烹调的淀粉被称为
+ B) B! A+ `% }; |6 L/ P, WA:Gelatinization 糊化/ H+ `' }: p, T
2 h4 i! |- C/ Y) c6 n: d, ~0 f
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* C' u( W( R0 V5 cA:Braising 烤2 c- q/ ?7 ]- C% s  W4 q
7 e8 C- t, {( \
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 V! P$ i" z. c3 Q2 W, q/ M& F( u0 f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 _8 n; t0 I. P* g8 q0 u" Y) _+ ]& Q

0 {4 L, f; X4 C71.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* j9 F, y5 H" ]
A:Fumet 原汁6 q+ M5 N, |9 M9 s: j1 n
8 ~. C, J* h# `( k6 j$ Y  e. B
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
# i! J7 K/ J& l0 m5 W9 g1 mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
! O+ k# D" N% D% U下列哪一项不是用于制造高汤(低汤)的原则?0 I  Q( q! N" y
A:Start the stock in hot water.开始在热水中操作1 P/ a* q8 h# ?$ J3 D* U' l

; y: [5 x2 Z  C$ ?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! w6 G' S8 T' a- k. u" Q  _
A:Remouillage 法语熬汤
1 c0 N7 b2 b7 B$ j9 B& N/ j, _http://www.haibao.cn/blog/post/176242.htm
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