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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。
" H; w" Z) z1 m5 v3 b9 i' v7 X4 m
( t! L, E9 M7 X: h$ 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。
7 J( w" m! r8 b+ ?* H$ c# x: 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, s; e# u' p0 r. X( Z) K
1.Which of the following methods should be used to determine doneness in a New York steak?
) f6 K! D5 o" J# w6 K# v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)! f6 _5 Y, {: c3 c: l( O; I5 [. v
A: pressure touch. 压力触摸( D! i% P# c$ ?5 ~' p% E3 q8 V% \( q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% q6 Y9 B0 p* g% l  @! h
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! d( {7 S/ F3 }
A: acid  食用酸
, o: U9 E& u0 |- U3.Vegetables are major sources of which of the following nutrients?
( P6 Q8 _- R( Z  |( l& t* Z蔬菜中包含的主要营养有哪些0 G/ ^: ?) F; U' l
A:vitamins and minerals. 维生素和矿物质。9 G: f- z8 J3 l4 c% v
4.Cauliflower is commonly served with
2 i* L8 {- ^# ]0 J- N% S9 ?花椰菜(菜花)最常见和那种酱汁搭配
5 {$ [+ l! m1 G4 SA:Mornay sauce. 奶油蛋黄沙司$ t7 r: p- ~  h' G& |. N4 k5 y
5.Which combinations of products are found in pie dough?
1 K3 ~; y- A7 M3 N2 k下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  o2 ]  ~. m  f7 {# H( b7 M, S2 ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& \0 @. s+ V& k0 [: m9 B
6The French term for mussels is 法国语青口(海红)叫什么
- [7 L# a+ W) L& AA:moules.法语青口,海红/ ^; z" L# |; I) t- H: ?9 a9 s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 m$ `7 J; s' G% C, j4 s) \( [
A:faintly fishy. 稍微有点似鱼味. T1 F3 D& ]: S+ W9 ~1 c/ r5 t1 d
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) x* J& A1 p0 nA:2 days. 2天4 _+ Y, j4 j- w% U9 O5 h; J
9.What are the principle ingredients in ratatouille? 8 ~" R2 v1 b2 g/ o! z& b6 x% Y) [0 V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 p  {) {5 ?6 O* D4 tA:Zucchini, eggplant, green peppers, onions and tomatoes
1 g5 `& r9 L2 X, ?, L- f  d( y7 d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) D2 Q5 u8 f& e3 J6 J! e% o2 R10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 a7 K: Z# D8 P1 p: g8 |. ~7 N: YA:cook food in quantities that will be used up within 20 to 30 minutes.' S$ v# O# R6 f9 r
大批量烹煮食物要在20到30分钟内
( W5 ]+ @+ I; Z! t11.What person has the authority to issue a Health Permit?
) T/ P# r1 a7 E1 ~谁有资格颁发健康证(卫生证)。
9 O7 P3 \: ?0 N! D  w4 ~: O# `A:Medical Health Officer.: \$ u  w; ]$ ~& z; y
医疗卫生官员。
. S5 w8 ^' m3 |" P& r8 ^& l12.For what period of time is the health permit valid?5 t$ W9 A8 P6 S* j; ?4 Y% x* `" g
健康证的有效时间是多久?
- r, m1 B$ t( a# PA:12 months.12个月
0 j! e1 {/ ]3 ?  Q7 s9 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 z4 A( R$ Y2 f) ?6 M. D1 u" D6 h在食物和饮料准备区,通风系统换气的标准时什么+ g9 f: p  o+ T6 \, t2 m
A:08 times each hour. 每小时8次& S; s! c# H9 V$ E/ t
14。The minimum temperature for manual dishwashing in the wash sink is" u! Z5 Z( Y8 }' g* S* p
手工洗碗,洗碗池的水温最低多少度?
1 Q2 l& O0 T0 T9 C8 V$ g8 s9 kA:110 degrees F (43 degrees C). 43度
* H- j* y( h- w: H- J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: P5 s: k: a# s5 u: j: B% b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# E$ P" m4 n0 R$ Y* I
A:180 degrees F (82 degrees C).  82度' j& h& J& b! r; y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 X& N$ y8 P+ Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# {" v7 L' w& H4 A. K$ s9 k  gA:en papillote.  法语自己理解
9 I: X  N8 `2 j) x: m' [17。Wing or Club is considered a0 e' B7 O. i  Q( P
翼和CLUB 被看做是一种...
: {; D9 ?* e0 A" B. pA:Bone- In Cut     带骨切2 L9 }9 ~/ r4 I, r  C1 ^
18。New York is considered a   纽约牛扒被看做是一种
8 r$ D! S  B+ I7 p: nA:Boneless Cut     无骨切; J( E( q2 U, G/ w( z7 j" a6 w
19.In general, a court bouillon for freshwater fish will contain
6 h& P1 k8 s4 E) d: e) 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
0 s+ {$ ?. ]3 n! d4 ~, fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ b- T! N  B% y# n5 e! ?+ w, A和做海水鱼同样数量的调味料和香料
+ G: z; q& H. I% `, k" W# J) `  d20.Anise is very similar in flavor and appearance to
% s" S# p2 {! v) J  C# c八角和下面的那种原料有相同的味道6 v% N3 R! u- ?8 E$ J+ _/ e4 T
A:fennel  茴香
! i6 S) j1 h0 f9 A6 b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 \( @5 W- E+ C
下面那种原料更像大葱且有平面的叶子! ?8 i. i& k6 O2 g
A LEEKS  似蒜葱 (这边人叫京葱)
. C- l/ D/ w/ C' p2 [+ R) k6 ?22.Which of the following cutting shapes refers to a small dice1 q6 g/ V: ~) U5 f
下面那种刀切形状指的是很小的粒(末)
/ Z1 [; x) b0 h" @1 t( qA:Brunoise. 法语: 粒或者末,先切丝在切成粒。, @9 t2 A! M- s
23.Oil is added to the water for boiling pasta in order to
5 N4 p% ?9 d) t* k$ T4 A向煮沸的pasta (意大利空心粉 )中加油是为了
8 {* _' y# y. P" |' [: G% q9 IA:prevent the pasta from sticking and to minimize foaming action.5 {4 m1 T" e4 \' J& p4 s
防止面条黏合并降低发泡。
- k/ ]/ Z6 p% Z8 L& g1 \8 L3 z24.Which pasta dish features pine nuts and basil?( L2 J( ~' b! J% c6 q4 m' Q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  U6 e: o% f/ K+ AA:Pesto.一种绿色的意大利面酱 % A6 A; f' f% o
http://www.tianya.cn/techforum/content/96/563836.shtml; l8 s/ r6 y( F* Y5 Y6 I3 V& s
6 J- E' L, K& `5 a0 @
25.Which of the following is a spring vegetable similar to spinach?
. P; c# p6 X. w& P4 W) u' W下列哪项是一个春天的蔬菜类似于菠菜?
( ?  |  p" f5 H( u% I$ aA:Sorrel. 酢浆草。
) `% h6 T# r! j* l+ ?" t( y5 ohttp://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:
+ _' p) o) [' M& D; S- q哪位厨师最早带来高水准浮夸的美食
: m* h. i" Y' X) U. b/ F; |AAntonin Carême 人名 安东尼·卡罗美3 _% r7 v/ N! v) q& k% t# J

) n. e% T* M3 J5 D- V' o4 R3 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 j$ L: y* ~* l) J9 c7 R' X- H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% b4 v& N% F8 O: G9 e
A:Cast-iron stoves         壁炉. x8 I2 q) m3 X; m7 m! W
http://www.usstove.com/products.php?id=6
( F( Q9 X% r& @  _) o6 e) f7 ]9 E; n1 b1 a
28.The French term used to describe the roundsman, or swing cook, is:9 w- [6 P& f9 v4 m9 |8 I& [
法国术语,用来描述roundsman,或摇摆厨师是:) S$ R/ [- B& U# x& O7 s
A:Tournant   图尔南) n+ P- j. E( c, K1 I7 O& H( E: F

0 R9 V1 y4 F& Y29.Another term for the wine steward is:+ [& U. \& u* h/ X8 i5 U. v: L
葡萄酒侍酒师的另一个术语是:
1 c, x, l) Q) f5 H& I, sA: Sommelier 侍酒师
& K! i! g: p7 @! m% f/ `! M- u$ X' E4 K  W% q
30.Molds, yeasts and fungi are examples of a:
- z6 N' }$ [. H3 }0 M, }: D霉菌,酵母菌和真菌是一个神马例子
. k/ m; e. s4 K$ x( J8 [A:Biological hazard 生物危害
6 N6 `0 R  V! Y/ a- @- J, y/ ]- E6 I: Y* u, \9 I
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Y, h& C/ w" z; @, `. V根据加拿大食品检验局,食品的危险温度区在多少之间:$ A' `! F5 B( w/ k
A:40° and 140°F (4–60°C)     4-60度
9 a5 l5 g! N! n7 E% ~% @5 Z
3 u0 K' p+ ?, @! p& W5 T- \+ L: u32.All bacteria need the following for survival:4 [' q2 \0 M3 j% k0 ^! m& g+ _7 h
所有细菌生存需要以下哪些内容:
& ^  o  k1 y" z! c# uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 X% F, d" G& s  O) |4 p5 I$ `; ]: R
33.Which of the following correctly represent critical control points in a HACCP system?6 l% s: C9 [( a6 D3 z0 ]- D
以下哪项正确表示了HACCP体系的关键控制点?- J$ {. J( Q2 H2 l& {: i( v! n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 b2 W! u* B, [* D) P食谱,接收,储存,准备,烹饪,保温,冷却,再加热' M$ \3 ?& h% w. P
+ s% E% ?  |. u2 V# l
34.Which of the following is not an example of a carbohydrate?$ u- B' y4 b9 G4 m* @
下列哪一个不是碳水化合物的例子?3 |3 O# ~4 I- _/ j0 v2 U
A:Essential nutrients 必需的营养物质/ K( q2 `. b9 a4 Y% [* v4 s: _

( P& R9 ~2 q* M8 F35.The process by which a liquid fat is made solid is called:
6 V5 w; s; T% K1 `  R液体脂肪做成固体这个过程叫什么" m: N* L$ S4 H9 h  o  {! p
A:Hydrogenation  氢化
4 N7 o# Y! h* Q- x: N* Z8 g. |& a0 \0 k" R5 P
36.Which of the following is not an example of a fat substitute?
( m4 Y! i7 a4 q) o& O下列哪项不是脂肪替代品的一个例子
* X7 R- F  v% w# W, FA:Acesulfame K  安赛蜜K表% h  |. Y& `* I7 k
' m8 x3 Z& y: @4 ?
37.Health Canada requires that a product labelled "fat free" contain:
% ]  b# x- s, R! j加拿大卫生部要求的产品标有“不含脂肪“包括:; e- {- w9 k+ I/ N; g  j4 Q8 S. h
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 H4 V+ [* ~- c2 R1 @6 P  S; @4 K' p
: b' P7 }+ h5 ?+ l( r5 Q; k38.Which of the following is not a problem associated with converting recipes?
. c$ @# N: U/ y+ V  T+ c下列哪项是不相关联的转换配方问题?
) U/ |$ \# c; W+ BA:Unit cost 单位成本
* x5 l/ L* Y% y1 f$ g! E4 Q
$ d3 V/ e4 X9 ?- A/ `& j39.The condition or cost of an item as it is purchased from the supplier is called:9 i; |2 u: l* a: j- `/ N" |. Z
从供应商采购的物品的品质或成本叫什么$ |% G$ Z7 z2 s6 f+ o
A:As-purchased cost 购买的费用
$ w. W1 j. G- F# l% M) [( r0 G+ ]: y1 K' [0 w7 }- t( W
40.The amount of stock necessary to cover operating needs between deliveries is known as:& Y7 {6 D$ H8 G$ F; d/ X4 i1 @
在新货到来之前用于日常所求的必要库存量叫什么* l( ]2 C8 S, x6 Q! z
A:Parstock 基本日常最低库存  z$ Y  n( l0 i

* n: p8 a. d0 A7 }  Y2 Y, s41.Which of the following abbreviations is used to describe the proper rotation of stock?" e# g% ~& s5 N# v$ x3 O
下面那个缩写是用来表明正常库存流程?$ x3 y* {$ q! A  {2 j, v
A:FIFO=FIRST IN FIRST OUT 先进先出4 B5 O6 s* f5 E6 [
) \9 L( E6 _; I6 R( c% z
42.Which of the following knives is used to turn vegetables?
! i' |1 ?+ m& a# c1 ^# p下面的那把刀是用来打开蔬菜吗?
: K2 F& n- M* {) ]# a3 KA:Bird's beak knife   鸟嘴刀" U( K! w2 t. g; h' _! |( A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 ]' n( J/ a, t3 G. w" t# o, p
- H$ y  I# S# v- H+ r- {$ \43.What is an instant-read thermometer best used for?
% q- @- }# ?9 y1 c7 g! x. e即时读温度计最好用于那方面?
# n5 ~. ?! U! P! X6 `8 @A:Checking the internal temperature of a roast 检查被考物品的内部温度/ Y- ]& I# j; q  ~- y4 u

' \7 A! s" c! \3 [! H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- t$ z3 q, r2 Z) {; c2 @6 _
下列哪些金属材料受热均匀,通常用在铁板而且非常重& E8 s  w( v/ S) v0 ]
A:Cast iron 铸铁
8 S5 W3 ?! d4 @3 s6 I5 p; P' D4 R  H6 W( J7 N6 ]8 H
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& U. q& X8 u. ^, v4 [7 v哪件装备下面有一个可移动的碗和一个S形叶片?
- t# D" @, u" I. H+ f8 yA:Food processor 食品加工机* q1 O& u' n( s6 d0 }9 [
http://www.google.com.hk/search? ... iw=1263&bih=5725 S9 H* u4 K2 o( d- ^2 g9 |

8 b0 Z7 l! h; E4 W3 q. d46.Which of the following is not a rule for knife safety?
7 s% v" O3 z% d( u) T9 A下列哪项不是用刀的安全规则?
1 }2 o' V( C+ z: yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- M* J! C! _5 X* o+ g3 ^" F: A9 V
" H4 Z1 n* d3 ~4 E5 K" I2 i3 H; H" c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 \+ |6 m: @1 A& o$ k3 K" D/ _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; X; ?# r; s: ?# E/ v
A:RondellES 9 H: k! _4 `$ ~: B1 ~; b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( b9 Y) x( q  D

! |% k" {- x4 ?7 q' z& X- i( d- I48.Which of the following is a diced cut used to garnish soups?+ _  k( T0 Z" v- _, n+ Q
下列哪项是切成小方块用于汤的装饰?) u; l2 b; x$ U" C) ~" o$ X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, i1 y. R% e( i/ J2 _% ]- K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ^# e% j  b2 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!!——7 U6 {7 B0 y; G. J9 c) H/ w5 N6 m
A:Gaufrette 2 l1 B' b3 M; v0 F- b4 [# V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. e+ }/ {" n6 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  Z5 w; I. U. h% s& w( t. JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! p" ~0 f" \! Q5 w- m  ]7 j

3 N: I, W5 f( W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! s( I: E8 ~, Z; 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)! ?0 p. y8 i) X$ A
A:Cilantro 胡荽叶 香菜. H3 Z5 }/ q0 H2 H2 }) O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 P, w0 c& |! L( K- `6 o; E& }; R% u* _  p9 m6 x
60.Allspice is made from:2 s6 C; E& Q+ B
多香果,  多香果香料是什么8 w' {7 m! h: A7 V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) b  u; b, U# P+ DA:A dried berry 干浆果% Z% |& v+ c/ |5 ]0 T. _4 y' d5 d
: R; \+ |* q$ N9 S( [
61.Which of the following are used to make a sachet d'épices?' M) B9 E2 [: Z2 ?" J6 M
下列哪些是用来做香包德épices?
) O$ E$ B8 E. }- ahttp://www.sachetcatering.com/
# \  u$ k0 {- f1 F7 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- y3 B+ q+ D7 e1 \
9 @' x. c9 k0 w; I, N* q. _. h62.Which of the following condiments are not soy based?0 r2 G" p: [0 Q: c) y2 d& L
下列哪项不是酱油调味品的?
8 Z/ m- _: D0 W) V% s3 k8 TA:Wasabi 日本辣根& k8 h0 p* a2 I

3 o2 {, x+ t, l: w* [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) o) {: V; l% |$ F* M3 _# V( z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:
7 s; q3 r! f3 |5 p; p1 o6 d1 aA:Pasteurization  巴氏杀菌3 ^) J* w* Q3 }8 N5 E5 s* h
. U. r( }0 s  y# n1 N
64.Which of the following steps is not the correct procedure for whipping egg whites?
# `( f/ P) t4 m- o7 W下列哪个步骤是不是正确的蛋清搅打程序?" y: Z8 I; c) r1 W7 r! G
A:Allow to rest before use. 允许休息后方可使用。0 h5 m7 ]( n3 i- r! e4 |
0 ^5 ~- \7 b% X3 \
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 X6 V5 q& o( M5 hA:56g and 63g 56克和63克5 i9 [6 u( m$ l8 v0 y" K) S3 J

3 o$ e6 p  e7 d66.Evaporated milk is a concentrated milk that is produced by removing
* D7 N/ l  n# b& H炼乳是一种浓缩牛奶 是去除什么做的/ ~* K. g4 u9 D# J
A:60% of the water 60%的水8 m6 L1 Y" n& g! N8 o
& B* U& d6 x/ S$ f
67.A method of cooking that transfers heat through a liquid or gas is:
1 k7 o5 n0 u! o% K# i6 w! Q5 U一种烹饪方法,通过转移液体或气体是:
% h2 L( i" Q  U1 P( r  bA:Convection 对流7 ?, h7 V  X% W- B- g& }
! t& t5 l' K# L) V8 C1 C
68.The cooking of starches is known as  烹调的淀粉被称为
8 N' D+ E+ v% ^' S; G' N  |, lA:Gelatinization 糊化& |/ r/ v( N* e4 T6 |; @( A$ r

2 T& D8 W9 I* y# n5 }( q) M$ l0 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 z! l) e$ a2 ?- K9 q: |  `; p
A:Braising 烤5 A& x8 U8 ]7 y# N3 A! x/ a
! r2 z" ]- K9 ~! Z
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:
  T( F, T- Z) ^8 zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% ~. p: R5 y, O/ r9 X+ n% {
/ G* l( Q8 M- N" ~0 {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. y* O, A4 J  d( i! a
A:Fumet 原汁5 x2 @/ i% \7 b3 E$ {( D

( Y% O1 {, P, h& J  n( o0 A72.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
5 z, J- i6 E7 S+ KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
1 x* |! T# s+ S7 r4 D0 O6 s
* W" z4 C1 F) m3 l' V: |% I73.Which of the following is a principle not used in stock making?
+ V- J" c' Y4 E( s6 v( D8 }- L) l0 n& \下列哪一项不是用于制造高汤(低汤)的原则?
# t7 D) X9 E/ P# yA:Start the stock in hot water.开始在热水中操作7 |5 F% B; ]4 `
0 R6 v$ L% c4 V( [
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1 ~/ ^( T7 x) |3 j( Z& L3 w
A:Remouillage 法语熬汤
* a( S. S4 L: q+ i9 {# Phttp://www.haibao.cn/blog/post/176242.htm
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