埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9927|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。
  n. \& s& F: P7 w8 ?
1 L. M$ y; H% i/ f1 Y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。( C1 E/ `0 V" m. u9 F. z; \
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0 c$ J8 C5 q7 s
1.Which of the following methods should be used to determine doneness in a New York steak?
6 j& B& N2 N' T2 X; L! W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)
# b3 {% }+ G! Y- x; v( MA: pressure touch. 压力触摸
1 _- ?' d+ Y! O7 J+ k5 [; b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 H- s, K0 Z4 M+ H+ H7 v9 Y% p9 v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
; O/ K8 r  f) z# w4 kA: acid  食用酸
; z6 i/ u7 a/ @4 c! P3.Vegetables are major sources of which of the following nutrients?
6 n7 v: _  f& r( m+ M蔬菜中包含的主要营养有哪些
+ R$ ~2 Z( F$ m( ^; zA:vitamins and minerals. 维生素和矿物质。( F8 v. s' J3 Z4 W+ e1 d+ \
4.Cauliflower is commonly served with
+ P" G) x# o$ T$ h( K花椰菜(菜花)最常见和那种酱汁搭配3 `* h: w+ D8 f) f0 V
A:Mornay sauce. 奶油蛋黄沙司, E  r5 ]1 j- y* w9 t1 Y
5.Which combinations of products are found in pie dough?: b* _" }# g7 |' t3 \
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  M6 @! d. z7 J' H5 MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- {9 f9 f+ I$ \8 F7 c$ F  Q! p8 @0 A6The French term for mussels is 法国语青口(海红)叫什么
; o6 k* `5 Z7 P! t; \, ^A:moules.法语青口,海红
+ n( R" g! m$ w" C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ m4 f: L+ e) J! R; A% EA:faintly fishy. 稍微有点似鱼味
2 }" h3 l2 ^0 o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! c. U  d. u1 ~3 e9 g9 O+ H% \) Z
A:2 days. 2天& ]. {" Z1 Z4 U* \. k/ J7 s! I
9.What are the principle ingredients in ratatouille? : A8 ]! r1 f, @& V  {. `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( ]) [+ C8 Q4 T0 [0 r/ C
A:Zucchini, eggplant, green peppers, onions and tomatoes
. Q, Z5 ?$ c. f, ~西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 n; E% v9 ^1 v+ C- H. c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- A7 E' }: j' i& l+ A
A:cook food in quantities that will be used up within 20 to 30 minutes.
- U9 P3 M. T- T. r: Z9 ~  A大批量烹煮食物要在20到30分钟内+ u& |( L+ _  q6 Q
11.What person has the authority to issue a Health Permit?* {+ X6 A- h# O% c! m  ^$ U6 w) ~
谁有资格颁发健康证(卫生证)。
3 G1 \. z1 w7 f: g5 dA:Medical Health Officer.
2 n, X+ g( d4 P1 S3 }7 F4 i0 s医疗卫生官员。- N/ o+ I- y2 Z2 s8 C) P
12.For what period of time is the health permit valid?7 {& |: G) U7 ?: N
健康证的有效时间是多久?: U# ]7 b4 f( y
A:12 months.12个月
; ~0 o# {  x$ V, c4 B- P. d13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 ^5 Z  v$ f7 s. j7 g: ]" R  l在食物和饮料准备区,通风系统换气的标准时什么
5 }2 U8 M* p% P9 f/ r" [+ WA:08 times each hour. 每小时8次, G; ~/ ~$ I0 w" R/ U
14。The minimum temperature for manual dishwashing in the wash sink is
8 ^. N% t4 X! C$ ]6 {' N手工洗碗,洗碗池的水温最低多少度?
! M2 E% W* E/ C. C6 |* r' eA:110 degrees F (43 degrees C). 43度
' l8 ^8 z, n/ n8 ^# G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 R/ _$ M' Q" ], s( _! T! P" `& S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& ^8 u2 I! {# Z9 k5 xA:180 degrees F (82 degrees C).  82度* u) q/ {8 L( v" r% p. {  X! U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. U$ z+ x2 {9 }( r. m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" L9 L/ y3 `, P& i- xA:en papillote.  法语自己理解2 x% Y- v+ C3 r) b
17。Wing or Club is considered a
; N4 g" M0 X6 \% |- _( s: t翼和CLUB 被看做是一种...( O$ V! H; h$ O' M/ w; G
A:Bone- In Cut     带骨切
9 L( z; t. {/ s7 X8 z, t# D) D$ J18。New York is considered a   纽约牛扒被看做是一种
- a+ U$ k% K0 dA:Boneless Cut     无骨切% a7 c, n% i0 j  C7 O
19.In general, a court bouillon for freshwater fish will contain+ s. C3 ^2 u; E- `! S/ W' L. q; S
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
  ]' g4 R$ h8 e& n  j' o. \$ V  WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* B- O' `" I+ t% A7 z) l和做海水鱼同样数量的调味料和香料3 z$ f9 m* r4 |2 G, b( A8 \
20.Anise is very similar in flavor and appearance to! N6 o" s4 t; P5 }7 q
八角和下面的那种原料有相同的味道3 ], z7 Y- Y( q' n
A:fennel  茴香
, s. @' w2 I, b$ K. u) j' Z" C21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! k! z2 J- y/ t5 J4 A* h. V4 K下面那种原料更像大葱且有平面的叶子
  m5 c$ H$ g# j% N: d. t. Y( i6 `A LEEKS  似蒜葱 (这边人叫京葱)1 m) u4 [4 v  G7 v  W+ w$ H
22.Which of the following cutting shapes refers to a small dice! m. ^" M  ?  J3 I( X7 E: H
下面那种刀切形状指的是很小的粒(末)
! U$ e' s$ M3 F1 gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 T6 R1 |0 j! f4 r# j& \* {
23.Oil is added to the water for boiling pasta in order to
2 ]4 G# M6 a) B$ H5 [) _" y向煮沸的pasta (意大利空心粉 )中加油是为了
( p, ?  j. d5 x" m3 R! pA:prevent the pasta from sticking and to minimize foaming action.* l2 Z" Y# V2 y0 O$ X8 N5 B6 Q
防止面条黏合并降低发泡。+ _; x5 k2 Q5 _
24.Which pasta dish features pine nuts and basil?- }- N. v* h7 m* a) X0 d
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  n% ^, L8 ?+ i# @& y6 v4 E* hA:Pesto.一种绿色的意大利面酱
- e) e7 j( `4 q4 y' j/ xhttp://www.tianya.cn/techforum/content/96/563836.shtml
$ V7 V" b9 P& ?1 S% d, [2 T6 D' X
- D- m: y" Y/ S5 p: K# P3 D! B25.Which of the following is a spring vegetable similar to spinach?
2 ~! V, F8 ?1 k, p) r8 x) g下列哪项是一个春天的蔬菜类似于菠菜?
! @4 s7 P) t+ x5 U  K$ wA:Sorrel. 酢浆草。, P3 v4 ?; _6 R* i3 q9 b5 k0 f
http://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:
# z, w- f; E2 O+ o哪位厨师最早带来高水准浮夸的美食4 I' N' v( a6 S8 h: e9 s
AAntonin Carême 人名 安东尼·卡罗美
+ ^' d1 r( |% B$ y& ?/ V( X# A( v7 r1 b: J' ^' H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- f7 X  }% U' d4 r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* i$ h7 \( m6 h) P* R% y
A:Cast-iron stoves         壁炉7 y) ^7 D3 X8 d) S
http://www.usstove.com/products.php?id=6
* p$ \$ p( z2 g0 i
4 r2 }! j' C# X& M# N4 w28.The French term used to describe the roundsman, or swing cook, is:
; ]+ l* z; r6 F8 w- w法国术语,用来描述roundsman,或摇摆厨师是:3 a& V  P5 G6 I1 [: R$ a8 q- X* H
A:Tournant   图尔南2 }' j, V6 d  Q/ a3 H$ R7 f
, |6 B! k8 g  m) x- G
29.Another term for the wine steward is:
$ e. T. P4 v" I: |1 a0 f0 `4 W葡萄酒侍酒师的另一个术语是:0 ~3 [( O7 n% ]5 I4 Y+ y' ^/ @
A: Sommelier 侍酒师
+ _/ Q' N% B. ~' z$ L( I3 p3 X: O
; u9 {' |/ e# i" d$ s30.Molds, yeasts and fungi are examples of a:" I) @6 [5 C0 Q
霉菌,酵母菌和真菌是一个神马例子" Y, N  m$ @" Q
A:Biological hazard 生物危害
% N; ^' s" `  i2 l& b# Y0 d: s
/ L9 h* A& H5 `1 g+ A3 d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  ]6 ^6 {0 J3 n9 F/ x' k% g) V
根据加拿大食品检验局,食品的危险温度区在多少之间:' r7 \) y! V# Q! x- ~* d
A:40° and 140°F (4–60°C)     4-60度2 j! E9 R+ u& f; D; m) o. L
6 m( l: g4 }( b' ^
32.All bacteria need the following for survival:0 v5 ~- e( P; _9 N& z/ u8 Y
所有细菌生存需要以下哪些内容:: S. ^1 H6 C  h6 I4 X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* K# A. a- L/ U1 c7 S* h
4 p2 H. ?5 h' |5 s# ~7 A$ G33.Which of the following correctly represent critical control points in a HACCP system?
& l1 r8 M0 P: J5 e3 i' [以下哪项正确表示了HACCP体系的关键控制点?
2 l  |+ b; [8 z" ^2 g# H) R) YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ B0 y" z5 L4 G3 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ f9 ~# r$ B( A1 O- Z6 t4 y

' T$ l& h6 J: o6 e1 n8 c34.Which of the following is not an example of a carbohydrate?/ E3 Q" L3 j5 P4 M: M
下列哪一个不是碳水化合物的例子?3 f$ ]$ P$ I- [$ B
A:Essential nutrients 必需的营养物质8 v5 n! _9 m! M5 v: f+ S" r5 ?: ]5 c: J* Y

8 k" J- |& n  }% @9 e35.The process by which a liquid fat is made solid is called:
, r+ w+ J4 l* _液体脂肪做成固体这个过程叫什么
9 a5 _& }- n* S0 H5 eA:Hydrogenation  氢化
" P1 j' J  i- c  d/ C2 j+ G. {2 Q
9 z' A1 R9 i4 V5 }7 O36.Which of the following is not an example of a fat substitute?
% J0 S( f8 f8 `# e. y下列哪项不是脂肪替代品的一个例子( E8 t/ `0 w* ~5 B2 {
A:Acesulfame K  安赛蜜K表. l* P2 r3 c4 y0 l$ T1 e

+ m- [" m) S0 F9 {7 P) Z37.Health Canada requires that a product labelled "fat free" contain:) v+ ]$ J( M) F6 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:, c5 {; r1 u1 l' J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- x  u1 d& W% R. \6 i

. W' B( ?7 c6 K; L4 m- ~& |38.Which of the following is not a problem associated with converting recipes?
+ Y" v6 A. g/ b" h  h$ e! x下列哪项是不相关联的转换配方问题?
6 h! C3 q: ?7 W; VA:Unit cost 单位成本5 \" J0 d( i  \6 s, i

( d/ C! {7 _4 M9 r39.The condition or cost of an item as it is purchased from the supplier is called:0 v6 x* w1 S7 w2 D1 x+ p
从供应商采购的物品的品质或成本叫什么
$ c$ z! a* {3 _/ iA:As-purchased cost 购买的费用5 S: f, \6 K; l
( ^" K( W) `5 j- o# p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 e, \5 A: D: \6 e. J: D在新货到来之前用于日常所求的必要库存量叫什么! F+ Q/ d6 ?9 O' X5 `' ?4 ?+ ]
A:Parstock 基本日常最低库存
3 p8 }: @4 z. y. ^7 U9 q$ [3 w' w$ c$ p4 n1 k" F9 O1 a( W# w
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 w+ [* w2 W- `1 x下面那个缩写是用来表明正常库存流程?% n( }1 `& S" Q2 f) ^+ l' ]% M
A:FIFO=FIRST IN FIRST OUT 先进先出
6 N& U( M4 O1 H( q6 T: S- W
2 I8 B( k1 L* Q/ h6 L" e42.Which of the following knives is used to turn vegetables?
7 a' j$ ^7 q. ^- b6 i下面的那把刀是用来打开蔬菜吗?+ s/ N; t5 E! m: p2 d% s& ^2 _# _/ ^
A:Bird's beak knife   鸟嘴刀
+ z: |: |2 f* `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 V' |; Z" ~& s' _& Z/ A" }4 ^( G5 M
43.What is an instant-read thermometer best used for?2 O' p1 ^% _0 q- F  k( t
即时读温度计最好用于那方面?% ]! A0 d  v* N! u" U6 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, @6 N% c6 n: W( [
' Y' X5 b: t% R0 h8 s- b7 F% r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ q7 ?$ @5 u+ H0 U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, m4 x% H* N% X5 g, b, [+ @& UA:Cast iron 铸铁
" V; d( M0 G' |: X# @
( P" H. A0 {" V  x5 j, Y) x3 \/ _9 _2 b1 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 W- P# e3 n; f0 S7 \& Z2 e哪件装备下面有一个可移动的碗和一个S形叶片?8 }% i4 d; C& O# q. g9 I5 B
A:Food processor 食品加工机
9 `% x- u+ y( C, v# e6 f% nhttp://www.google.com.hk/search? ... iw=1263&bih=572
; X6 ?4 @4 P" E/ p
9 y, ]& u3 `" Z* k% @' [" u46.Which of the following is not a rule for knife safety?
' u) `" A: @5 [! }下列哪项不是用刀的安全规则?
' L+ `' [. m# x  R5 q' HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 |, M# Z0 H) C1 C. J9 y% J" \0 e* s2 V: P" S5 d4 B! s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( ~/ e$ Z% P; a) i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ p- d( \; W2 S+ G. x# N3 ~
A:RondellES
1 Z% J) c; Z8 r$ [% Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; K+ }! m) x, h' L( Z$ [( {
) n" ]4 l' q0 Q5 F( `
48.Which of the following is a diced cut used to garnish soups?
6 G! J+ [3 |# F/ T1 k3 |下列哪项是切成小方块用于汤的装饰?3 R) ]! t5 m8 h. o4 b+ c
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 \! |4 s; N8 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 `2 j) t. ~* w4 }$ u! s) j5 C+ r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!!——$ ]% |& x3 z4 z& c; C$ E/ ~
A:Gaufrette
9 s3 [5 N0 g6 u6 q" nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) z  Q4 R$ I* Z+ i) S+ jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& {" Q+ _5 t+ E; L* C- g$ s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 b5 g0 C% Q- \) G& V' L7 L$ \

! T) ~3 K3 T& a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' \( O; ?6 v7 n$ F; \1 F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)
3 w/ U) s/ K& V" U$ f! ^7 ~A:Cilantro 胡荽叶 香菜2 o& T* Z& g" ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; P  c& o: K% D6 E4 c2 W8 |
4 v$ W  _$ U3 Z% o  g
60.Allspice is made from:
, s% @; ?9 B0 r. G8 `; Y0 g 多香果,  多香果香料是什么
5 R4 U* ~' j$ t2 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ {9 Q( l1 l# n: p$ n3 `
A:A dried berry 干浆果
' E$ ^: b) a. h& T& ?. }% m
8 a  |2 v1 z' I61.Which of the following are used to make a sachet d'épices?7 v& |' ]! T/ ]6 G# c
下列哪些是用来做香包德épices?2 l9 p5 _* w2 i
http://www.sachetcatering.com/- u1 c' q$ U# Q/ f( E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& A  h7 c& v3 t- M3 X1 I
  n, f0 A: X' n. ~1 I2 c62.Which of the following condiments are not soy based?
+ B+ u  g8 X6 ?8 E9 X3 _* S2 W下列哪项不是酱油调味品的?
8 p* w* V5 `/ k: j- @5 |$ s) LA:Wasabi 日本辣根  z+ U+ n* Y9 A( a* E# U; j

$ f8 U* |5 a+ f$ c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 S6 `3 l! i9 y2 h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:
: v9 G4 T+ B# P  {A:Pasteurization  巴氏杀菌
% F# F' d) y; F$ h& {* \0 B6 E+ S% S- u' P
64.Which of the following steps is not the correct procedure for whipping egg whites?: U8 Y& X5 g- n; P- J& U, r
下列哪个步骤是不是正确的蛋清搅打程序?% Y* z( K& O3 e
A:Allow to rest before use. 允许休息后方可使用。( C- x. Z& `# ]- b- c

/ ~& e0 c% n& e" Y- x65.The weight of a large egg is between:一个大鸡蛋重量介于:
, Q: x% y- ?1 ~! lA:56g and 63g 56克和63克
1 ^6 @' S9 s+ d1 i2 V# ^/ ^8 |6 h! p, P7 j- D1 c
66.Evaporated milk is a concentrated milk that is produced by removing3 W4 k1 J7 Q- [" C/ `
炼乳是一种浓缩牛奶 是去除什么做的" M9 \+ `) `7 u+ D( y
A:60% of the water 60%的水; x( ]& L2 `7 A* v6 c( ]

6 v: j. B9 z" ]6 G* G/ B67.A method of cooking that transfers heat through a liquid or gas is:
' S4 s8 W3 O0 K  g$ r一种烹饪方法,通过转移液体或气体是:) f: C! Q, i, ?% ~. c
A:Convection 对流
7 W* n3 [4 P8 h5 Z) _7 W! m0 t# K- O/ j; E$ `
68.The cooking of starches is known as  烹调的淀粉被称为
2 O5 h2 b1 O2 j' U' ~6 dA:Gelatinization 糊化% v# V9 z7 M0 O, `+ u
% P0 x8 a) X+ _6 g
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- g5 Y/ \8 x3 _A:Braising 烤! x# g/ [' E8 x6 v9 P. R
$ Y; v, @6 F1 m( p2 k
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:! {0 u7 A( n- e" t# s( a  _
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ Q  L: e8 x; r6 d# X6 l2 `- m' Y: t4 N$ J9 E5 z. @3 |
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
1 }( V# d, ~1 \A:Fumet 原汁
* [0 D" \0 H- P, e4 u3 E/ c" O: ?6 r9 A
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
/ q: f. n- G1 c! T& c! }* iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 S% P4 O6 }6 }5 s8 v* l- k# [' d( K2 Y( j% x  `8 Z0 R
73.Which of the following is a principle not used in stock making?' c6 Z" |5 {) W
下列哪一项不是用于制造高汤(低汤)的原则?8 ~" S2 v! B. y
A:Start the stock in hot water.开始在热水中操作
8 b9 ]5 m( F; H0 K. ^: m& R/ j3 v! b* k3 B' G# _/ k
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
5 c) R  j, \0 }; C" P8 x. qA:Remouillage 法语熬汤
0 s* Z# v6 z1 k% ghttp://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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
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, 2026-6-4 06:06 , Processed in 0.126140 second(s), 17 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