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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。5 Z& V- D" c4 ~: F- Z; q! O' a

) t9 ~2 K: k7 ?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。
, f! f9 e, s: b$ ~9 y2 V% N+ u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
% v8 n. u+ p& |1.Which of the following methods should be used to determine doneness in a New York steak?( L8 [% y& J" l
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)
' R" f& |, |8 l, K' b6 R! ?& TA: pressure touch. 压力触摸( \9 E  g7 w3 ^; n! C9 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 j2 F' s% a( g' 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
( U7 J0 \" R1 M& B0 z& [A: acid  食用酸
' c; Z9 E! R7 y6 U4 H3.Vegetables are major sources of which of the following nutrients?
) x; ]2 p" @; q6 Y蔬菜中包含的主要营养有哪些/ t+ @1 h& t! v
A:vitamins and minerals. 维生素和矿物质。. ~" w2 L+ q6 Z0 `
4.Cauliflower is commonly served with9 _2 `+ s+ _' G: R! ~" B: E
花椰菜(菜花)最常见和那种酱汁搭配
0 [' L5 ~* Y; L  j2 B/ lA:Mornay sauce. 奶油蛋黄沙司1 X- W( z" V8 f+ E: w4 Q1 ~
5.Which combinations of products are found in pie dough?
, R" m1 ]* p; Y: S- u1 r  b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. i1 H& A" [- G; KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: B- m, k7 w5 W8 z, G/ P6The French term for mussels is 法国语青口(海红)叫什么
' ]+ ^  {- W4 ]- E7 [" ]7 A. LA:moules.法语青口,海红, ~4 V- a2 p  j/ J, b% [7 G' w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 G: ^3 P9 ^. H% M% d% K2 k. I& ?  ^) eA:faintly fishy. 稍微有点似鱼味
4 ^( j. y7 A8 F5 x/ T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 L& t8 _2 o/ A% ^A:2 days. 2天
, X, x! p& \) z9.What are the principle ingredients in ratatouille? ( j3 r7 \" v6 Z, z+ B$ Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' ?6 [5 r+ ?. j3 y, tA:Zucchini, eggplant, green peppers, onions and tomatoes
6 b3 Z; E. E/ J, s- L6 j" r) Q* R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 E/ `8 [  ~0 ]: o; q8 d0 R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( f3 k. p; I/ q. v& d# R+ G0 [& GA:cook food in quantities that will be used up within 20 to 30 minutes.
% ?4 Z$ ~3 y" S; ~: n* F大批量烹煮食物要在20到30分钟内
( j5 z0 B& l3 z' B+ b+ H/ H11.What person has the authority to issue a Health Permit?9 q% R! m% K" D( U% N
谁有资格颁发健康证(卫生证)。% ^: f/ N0 a8 Y; Y" N* u2 Z+ ?5 o
A:Medical Health Officer.
9 p2 ?' W- f* T6 c/ Z医疗卫生官员。
: ~% V: p' \. ~* M" Q12.For what period of time is the health permit valid?$ y5 W9 y% C" k
健康证的有效时间是多久?) @: F% G5 A- A; `( }
A:12 months.12个月0 q  C! ?$ V) l5 E% Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; c5 x# i4 x0 v8 N
在食物和饮料准备区,通风系统换气的标准时什么
) N3 ?. c6 \1 a- s$ u4 FA:08 times each hour. 每小时8次3 n" d5 a% F# B( B& K( P8 Z
14。The minimum temperature for manual dishwashing in the wash sink is8 i# [$ E* A( A+ w" q$ E
手工洗碗,洗碗池的水温最低多少度?
8 w6 L+ }9 C; d  hA:110 degrees F (43 degrees C). 43度
2 \' J2 u2 @3 k0 ]5 L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 e/ o6 v4 ~% K/ M4 Z8 U" o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) D: j% o% I9 s/ G  ^% d. G& `0 vA:180 degrees F (82 degrees C).  82度. R* V4 [( c! g; U* j- o, g- D/ T+ h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* W9 R$ T; ^& l" X9 Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' G2 E* I: a; x. s, ~A:en papillote.  法语自己理解; [4 h! M/ l0 Q% N% g( C7 Y$ [/ L
17。Wing or Club is considered a
) G7 U, y% z- ~- M7 Z+ `翼和CLUB 被看做是一种...
" L; [  U) D! b) V4 T+ i/ h. zA:Bone- In Cut     带骨切) _( l. Z: b2 O6 g& u! i9 W( J, L) h7 p
18。New York is considered a   纽约牛扒被看做是一种0 f1 E) \2 Y8 P; J7 V7 O
A:Boneless Cut     无骨切( o2 Z9 L1 y; Q) n
19.In general, a court bouillon for freshwater fish will contain
& r' f& M  {0 q. E' |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
4 _4 w% q/ o4 s& X% ]7 i! U$ rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' z+ ?6 f) Q. X1 n
和做海水鱼同样数量的调味料和香料" K: [. m6 Y2 j5 P& V
20.Anise is very similar in flavor and appearance to- z5 V0 Q1 v# b/ r$ _
八角和下面的那种原料有相同的味道
' g. ~2 k) ^* ?. s! wA:fennel  茴香
6 l* N; W' W* O0 q! y$ N# X6 k0 X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% S2 ]  w! J$ U4 f( @下面那种原料更像大葱且有平面的叶子
) x. v2 i( L. E5 Q: N9 b& c0 C' t: vA LEEKS  似蒜葱 (这边人叫京葱)
2 T+ |4 B6 R9 [+ w( ^22.Which of the following cutting shapes refers to a small dice: S1 a( _) N. p& t! _
下面那种刀切形状指的是很小的粒(末)
6 \8 ?+ q9 z/ j1 Z, U& ZA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: A# H3 G! x8 a23.Oil is added to the water for boiling pasta in order to3 {; c& L1 ^. ?$ a8 r1 a( v. G# u
向煮沸的pasta (意大利空心粉 )中加油是为了" q& W% U5 [+ B$ v' h
A:prevent the pasta from sticking and to minimize foaming action.. D- {4 F0 F; j6 n+ y. b
防止面条黏合并降低发泡。9 w/ F5 {. q3 n) L7 l
24.Which pasta dish features pine nuts and basil?
0 ^, F! C  Q0 B( \8 G/ `7 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' m6 A2 J8 `* ]1 a. Y
A:Pesto.一种绿色的意大利面酱 7 `5 u( Z6 I/ d& X: q1 f8 o( `
http://www.tianya.cn/techforum/content/96/563836.shtml
# o& D$ H1 [. r# K9 b/ d% i" R) k( x# v' _- F9 M4 d0 ^
25.Which of the following is a spring vegetable similar to spinach?
4 D) _, a0 G5 ]; R2 N* s1 `下列哪项是一个春天的蔬菜类似于菠菜?
+ p- w1 A/ G6 IA:Sorrel. 酢浆草。+ ^) t5 }" r, T$ N9 I4 |
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:
/ \% c' u% s# U( C哪位厨师最早带来高水准浮夸的美食& q0 p$ |9 M3 X* o. a/ w
AAntonin Carême 人名 安东尼·卡罗美
) g: o. f" X! U: K2 W
/ U9 _& R) [! o0 O3 l' h" M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ `/ O& q" \& N! Y! M$ b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  z; V4 H7 E  N2 l. Q  F) W
A:Cast-iron stoves         壁炉
6 d, T1 J1 G2 x  R9 G" ahttp://www.usstove.com/products.php?id=6
. Z8 ]: I  @) n6 y- p% ]# T2 T
' P# D8 N# S8 n7 X2 w# L0 ^7 r% o28.The French term used to describe the roundsman, or swing cook, is:
6 J3 E3 |1 B- [$ o( Y; }1 r+ x. x" b法国术语,用来描述roundsman,或摇摆厨师是:+ a& d' l1 n2 C4 Q  r
A:Tournant   图尔南3 t2 x- G5 c6 W1 a# J

) j+ T+ a6 S3 U& G29.Another term for the wine steward is:
( T! t% F" b% M' U6 Z3 H葡萄酒侍酒师的另一个术语是:$ R7 F: Q. ?2 h3 e& d4 f0 n  B
A: Sommelier 侍酒师* p' O/ W4 m+ E2 `8 p1 z% [

/ Y  |/ ?( @$ k- x30.Molds, yeasts and fungi are examples of a:
# |" }' a. G: V霉菌,酵母菌和真菌是一个神马例子
- J2 q2 ?! k/ n/ b4 O6 E% ~A:Biological hazard 生物危害
! c4 N" M! p! Z. q2 l/ R- Y6 y/ S( P/ e& t3 t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; p1 T( i& f, L9 @8 l4 l根据加拿大食品检验局,食品的危险温度区在多少之间:
. K' L, b' A) X$ M' D9 _4 R1 `A:40° and 140°F (4–60°C)     4-60度
& I( H" j0 |! c0 H+ V0 E0 [% {( z: P! a9 b* I5 ?3 `- U
32.All bacteria need the following for survival:
# A. R. _' p8 G0 N' I& Q所有细菌生存需要以下哪些内容:5 F. z' z  C' n& ?( H+ l5 g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' I: h/ K* N' \$ f" P
7 q! N& C3 Z$ Y# j$ M
33.Which of the following correctly represent critical control points in a HACCP system?# _6 T! A0 \0 J% H6 P: N/ a/ }
以下哪项正确表示了HACCP体系的关键控制点?  b5 r* a. \% y1 X+ a3 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% n" w  V3 V  N) d8 [# {& V7 E4 }食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 x. j% v% t  k2 v' x4 @. a
: F2 b4 s* |+ |3 D34.Which of the following is not an example of a carbohydrate?3 c/ q) l2 W; }/ K; e% V- q$ `
下列哪一个不是碳水化合物的例子?
5 \- d+ c# ^- F* Y& wA:Essential nutrients 必需的营养物质
! S9 O; u* D6 O* w/ ~5 O/ G* Q0 j) r+ _9 D' q7 X* J; @
35.The process by which a liquid fat is made solid is called:
5 U: c, z( F3 q  h& p; ~液体脂肪做成固体这个过程叫什么, U4 N: k5 Z1 \, y% b1 V2 R  {7 t
A:Hydrogenation  氢化) Y$ \& w$ t3 Y, k. l3 `

! ^# x" d% y* k& U- n36.Which of the following is not an example of a fat substitute?" b7 l% o- l2 d$ e
下列哪项不是脂肪替代品的一个例子
: \/ K6 o" y0 X0 `/ |+ G, cA:Acesulfame K  安赛蜜K表
7 C( ^( `9 N0 C8 S5 w3 ~' o% m9 M. n
37.Health Canada requires that a product labelled "fat free" contain:+ Q7 z1 Q0 l$ u% I/ I( z) M: v
加拿大卫生部要求的产品标有“不含脂肪“包括:3 W5 Z8 n5 i* `- w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% [* T' b- H: D- h0 |0 j2 s& \
) P2 h2 D# C$ b; f- e1 I# S2 F' z
38.Which of the following is not a problem associated with converting recipes?
9 J+ t! R. M1 t% W下列哪项是不相关联的转换配方问题?
  t- s* `. a7 e$ d( T# A2 z0 nA:Unit cost 单位成本( }+ U2 a; b& L% }( c9 C

/ C  Q. `0 R" l, _39.The condition or cost of an item as it is purchased from the supplier is called:4 E, Z/ \7 ?* y- U. M9 K/ ]/ W* a
从供应商采购的物品的品质或成本叫什么3 v- B& v" M8 M9 ?1 a4 p
A:As-purchased cost 购买的费用. Z6 @( h% ]& o7 M* q- B+ m

7 @0 g. P5 \# V0 a( z40.The amount of stock necessary to cover operating needs between deliveries is known as:
# y0 W9 n0 ]- e; G. z% H: z. l* e在新货到来之前用于日常所求的必要库存量叫什么
1 n* [/ c8 U0 dA:Parstock 基本日常最低库存2 V; j& F0 X4 x
$ n' ]2 d7 d0 Q* _
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 T# r% t  }6 R+ G6 Q( ^
下面那个缩写是用来表明正常库存流程?- K- X. \" n. d6 t3 C. D* }
A:FIFO=FIRST IN FIRST OUT 先进先出# e" z; ~- X. R2 Y* Z& d2 l
5 P- I5 z# Y. H4 l0 t9 U
42.Which of the following knives is used to turn vegetables?+ `' m" Q* J$ F2 m/ r
下面的那把刀是用来打开蔬菜吗?8 G7 E4 M# t; D0 S
A:Bird's beak knife   鸟嘴刀
! Q3 V& g( _- A- {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* u1 H4 l1 }# _2 c+ e

9 g! W' X% n0 K, x0 }: z3 p% u43.What is an instant-read thermometer best used for?8 r7 u* O6 ]* m- P9 P8 v
即时读温度计最好用于那方面?
+ G4 z5 a- U( M- |. Q# J! YA:Checking the internal temperature of a roast 检查被考物品的内部温度  R- F, b, U8 r

$ ]) \$ w; d6 S: k+ @& ]+ z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' K3 g* w0 l3 w9 a8 w下列哪些金属材料受热均匀,通常用在铁板而且非常重% s  [% D7 {- j" p- j, a; U+ q
A:Cast iron 铸铁
* E) `6 A6 Y; C. B) `5 ~' c% U, x) c8 M' l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  x9 _9 s7 M2 Q! h) X4 Z哪件装备下面有一个可移动的碗和一个S形叶片?5 e) g5 b) q, v8 J) n" o- i: Z1 N
A:Food processor 食品加工机. i: _  ^/ G/ T
http://www.google.com.hk/search? ... iw=1263&bih=572
, ~( N: s( P* r( ]" X. Q/ q! ^/ C/ m' f. v) T6 d
46.Which of the following is not a rule for knife safety?
: Q) e$ S( I2 ~9 T+ ~下列哪项不是用刀的安全规则?
* c9 ?) N( V1 b; C* j- B% v9 E2 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. e5 R" P1 P4 y5 r; z0 q" d8 {

3 ]7 Q& s' q0 ?! B4 o" G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& c. B  W* X5 K' p: Y/ f6 u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 P- x/ ?. B& z0 P
A:RondellES
2 S5 C( W3 e: l0 Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 k% t* p& a$ \" V( h* |1 O2 h5 `( U2 g( Z* ?" x: M9 B5 T6 E+ c
48.Which of the following is a diced cut used to garnish soups?
9 C! a( {: F  T下列哪项是切成小方块用于汤的装饰?
3 P; L6 \) w7 p3 |2 d* IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; y! y% z- B' K6 Y* q0 ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 {* a* w0 M0 I# o: b* c. u' M: D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!!——" C6 \# E9 e  O
A:Gaufrette 6 `7 ?) H& y8 f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ C6 a6 h$ a) N8 Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ [/ t- g7 ~3 w" rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  `% H0 |8 z8 {+ t
3 V8 `2 K  G5 \6 A3 d/ y  Q7 U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' Y% Q+ k. g7 L: w$ m. n$ @) O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)0 e: ?& R, a9 p6 }
A:Cilantro 胡荽叶 香菜
: O: Z' ^- K$ ?4 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 ], T& p4 N3 w5 Y" T. s% }
6 B& g, n$ `7 Y0 V$ i) g8 m8 a. R60.Allspice is made from:% B" h4 H% t6 r: i- D9 d( a8 j- I
多香果,  多香果香料是什么; G  O" r6 N, K- F5 i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ _: M5 U( e! G0 t/ n. V2 t. zA:A dried berry 干浆果) M) f' c( E4 t" q1 B' \* ^
# T- p6 N! E1 u) ?
61.Which of the following are used to make a sachet d'épices?4 L$ D- c# X  G! _% i% D
下列哪些是用来做香包德épices?
7 }5 m1 P  k1 }8 {/ v: yhttp://www.sachetcatering.com/4 |" n1 V! X% L9 w# M0 a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ ?8 m! ?2 q" _) b& ?  Z: J# V. K; ]8 T
62.Which of the following condiments are not soy based?
0 V8 v  T6 p) b5 \下列哪项不是酱油调味品的?! `6 _: c- N  C& e
A:Wasabi 日本辣根8 `' l9 {8 J: U8 R

6 u! ?1 f9 w( Y5 t5 |  C9 g: A# h( N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 C9 e$ \& `- j/ t2 [/ _# b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:! B/ ~' B% q& w/ H# W$ S/ g% p5 B
A:Pasteurization  巴氏杀菌+ P, m  j& K% z* t# b9 y, @
3 f; {9 z- J  N, D- H' b' B  t
64.Which of the following steps is not the correct procedure for whipping egg whites?
* Y$ G7 F8 m5 i5 c% d- s下列哪个步骤是不是正确的蛋清搅打程序?
' v( M# I4 n. ^% K9 cA:Allow to rest before use. 允许休息后方可使用。  s1 z: }  ?( e" @! w

% G4 v* C1 I& Y) f65.The weight of a large egg is between:一个大鸡蛋重量介于:" h& b8 r7 x6 G) z: V  R
A:56g and 63g 56克和63克3 U( F; ^9 X  m

. s# U; Z/ w5 a$ i66.Evaporated milk is a concentrated milk that is produced by removing
! s# E5 O  f% o/ M0 a# y炼乳是一种浓缩牛奶 是去除什么做的
' y5 j% ]- P  i6 y2 @3 vA:60% of the water 60%的水
! L: B% a( c8 l  W& c% d
7 v' l' N' L$ O( E* U) P67.A method of cooking that transfers heat through a liquid or gas is:; e# z% E0 X& }4 M
一种烹饪方法,通过转移液体或气体是:
* M$ X+ r9 w8 v$ |1 u' w  [7 ?A:Convection 对流
/ b" W' g) _* t! P: m' G6 @6 y* n' M# H
68.The cooking of starches is known as  烹调的淀粉被称为% T0 R* x( }% F% M9 g1 ?
A:Gelatinization 糊化
4 c$ F& g+ [- m1 ~0 U" X0 y; b/ L; Y# n' c& A1 H
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- \/ Q2 N. O+ ~+ x7 Y4 `
A:Braising 烤
2 [" f1 W, ?- y1 c6 {* b# h  P  X" y! ]2 M' O
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:# L  K; t  @7 I% A* G+ H
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 _* K* z- }% d) {- v( e2 M! s5 L, N: \0 v& R- Y7 {
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
9 b7 U2 q2 R7 D5 m; @A:Fumet 原汁
$ P+ J4 Q7 D' d$ e* v8 a$ ]2 ], l0 h  u" z, }
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
. k# Y1 I/ ?4 i* u- l+ UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& a# k/ M! H& w; Z( B7 S2 U/ F
* z  x: d  F: L73.Which of the following is a principle not used in stock making?6 _2 u0 M0 [- x0 M
下列哪一项不是用于制造高汤(低汤)的原则?6 f0 ^: T+ C4 \& F' J6 ^6 _
A:Start the stock in hot water.开始在热水中操作' P* |0 D9 c8 _- j3 f
% ~& O1 Y  A4 }, T& E* M( H
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4 p7 J) h- ]- [( y
A:Remouillage 法语熬汤5 e) y4 H& S5 Q* D4 b% t
http://www.haibao.cn/blog/post/176242.htm
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