埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9133|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。
! _$ ]: V. i' C% Z- Y
% f3 Y* d4 F; Q: h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。
/ n* ?" P$ ]1 h9 T3 F+ p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
3 n, t' o5 {1 D% V  P4 m5 S0 Z1.Which of the following methods should be used to determine doneness in a New York steak?
- ~$ z7 @% E. D* v# A; Z0 T/ C. E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), ^9 d. q+ i8 h( f+ _
A: pressure touch. 压力触摸
  E+ `: `% z: I( m+ V0 W- J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: ~: s1 {8 y" B+ Z* D9 S
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
' e8 i0 O# {1 _0 b  Z. \A: acid  食用酸0 f( q) |7 e5 m0 x* p  @: R
3.Vegetables are major sources of which of the following nutrients?
* @8 J* b2 }$ x" I% I) E4 ?蔬菜中包含的主要营养有哪些
0 X* k! H# R6 w7 M# D8 x0 UA:vitamins and minerals. 维生素和矿物质。, u( M* ^  v. t% t& f
4.Cauliflower is commonly served with' \- |$ _9 Q5 G) K" A, J
花椰菜(菜花)最常见和那种酱汁搭配
% q- c4 e3 r" l; R1 nA:Mornay sauce. 奶油蛋黄沙司) D. @3 G( t0 \8 O6 e$ L
5.Which combinations of products are found in pie dough?
: o6 v1 Z; L& P% T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 i5 L) @9 x9 h. ^5 v  ]. l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 t7 L% N" B' |+ C9 J# z" x
6The French term for mussels is 法国语青口(海红)叫什么
5 j: p! [/ d' C" s" W% }+ M7 CA:moules.法语青口,海红
% U! r2 X; R7 i! Z& b& ?8 w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 G" s  b+ N" j+ o" s* p- {5 u, v- qA:faintly fishy. 稍微有点似鱼味
9 S9 R( X7 w; ~2 ^. f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 z; t3 w9 m2 e
A:2 days. 2天: J- V& G6 c1 z; r/ d
9.What are the principle ingredients in ratatouille? # d8 T# s/ s- X0 `8 \8 L
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 W3 R1 r3 ^, q2 K: d
A:Zucchini, eggplant, green peppers, onions and tomatoes
: a: n$ R6 {  r5 w& r, v( X2 _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& s: |' W. d7 p9 M6 {3 t7 h3 Q" D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" }( C1 Y. z2 P9 @0 U: Q, vA:cook food in quantities that will be used up within 20 to 30 minutes./ o' C. i, n6 h( E; G
大批量烹煮食物要在20到30分钟内
" j3 [2 x: _9 E" P; r4 S9 u' Q11.What person has the authority to issue a Health Permit?
/ P& C- w9 D: n4 q, B7 ^  E" f谁有资格颁发健康证(卫生证)。/ V5 V+ e7 U5 a, ?6 z4 F4 b9 @
A:Medical Health Officer.4 [8 A; o- Q6 Y. e
医疗卫生官员。* L! }7 ]& g/ [$ ?
12.For what period of time is the health permit valid?
! E  U3 B/ Q  p5 Y健康证的有效时间是多久?$ X. g& i; X: f, t' L( \
A:12 months.12个月* A8 I# X: C0 b, h; y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 C" u- W8 b( b6 A$ ~8 t; _( R
在食物和饮料准备区,通风系统换气的标准时什么
  _' R& f0 b" [A:08 times each hour. 每小时8次0 P/ D2 E/ }; M3 P7 D' g. v+ {2 E
14。The minimum temperature for manual dishwashing in the wash sink is
8 |* [$ P1 o, y# O% b1 D手工洗碗,洗碗池的水温最低多少度?' f. m% [+ C4 x$ U$ D
A:110 degrees F (43 degrees C). 43度8 |9 Z3 u: T3 ?- b, w+ {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- E+ z* r) K. t! x+ N! W) y5 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" o: P6 @. Z( G# dA:180 degrees F (82 degrees C).  82度9 {. w9 o6 Z! s: ~- I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 q1 b8 q# W1 J  @: Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). A( y* i. X* x) g
A:en papillote.  法语自己理解
: O: M# u0 J7 Y( _% H6 w$ G# ~% Y17。Wing or Club is considered a; a3 b: R2 k+ ?( v
翼和CLUB 被看做是一种...7 @; e# x( \' O( h% s( Q
A:Bone- In Cut     带骨切3 b( ?& \, J5 C+ s( _3 ?7 E
18。New York is considered a   纽约牛扒被看做是一种* E: }; G2 q) M8 u
A:Boneless Cut     无骨切
# Q5 D7 y( _1 V% J19.In general, a court bouillon for freshwater fish will contain5 Q7 S9 F! C" l, P) O1 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0 W: t+ o. g9 U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ b1 Y  F* E* D& Z0 b; G6 }. O/ X
和做海水鱼同样数量的调味料和香料7 J* l& L' v+ Q( W) L3 Z
20.Anise is very similar in flavor and appearance to
0 E1 ?/ c5 u% s, |9 n- X9 c八角和下面的那种原料有相同的味道* `* ]& u' v+ v; b4 ^
A:fennel  茴香
' b2 j$ `8 c* f21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 J9 [6 H* x$ ?  h9 t
下面那种原料更像大葱且有平面的叶子1 r+ k2 o8 G( U
A LEEKS  似蒜葱 (这边人叫京葱)
( ], D8 F4 s9 p9 @7 ~22.Which of the following cutting shapes refers to a small dice2 ]: E* m* ?& I5 O
下面那种刀切形状指的是很小的粒(末)
. m( S. }+ N% `+ |  @$ TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。( y/ p! ?( z4 Q, C9 _
23.Oil is added to the water for boiling pasta in order to) p/ `  p7 b: p/ h
向煮沸的pasta (意大利空心粉 )中加油是为了; O  X* u& Y: {( B
A:prevent the pasta from sticking and to minimize foaming action.) F& W5 K3 z1 k/ x$ g6 d
防止面条黏合并降低发泡。  e' E9 w  [6 F+ _9 m
24.Which pasta dish features pine nuts and basil?
. z" b8 @/ ]6 o! d# k- z6 i4 m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; O+ L* ?4 f2 EA:Pesto.一种绿色的意大利面酱
8 g7 V! q# o* k( Phttp://www.tianya.cn/techforum/content/96/563836.shtml
: ?! Y% {; {: ]5 T. u
- O9 F, x* y) e( B" d/ @25.Which of the following is a spring vegetable similar to spinach?4 C: O' }( `: E8 \/ e
下列哪项是一个春天的蔬菜类似于菠菜?( o9 C  H& q! Y- N( P* N
A:Sorrel. 酢浆草。4 A. l0 [: s1 y( ~. i
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' s, e8 `( h5 r4 q& y& M
哪位厨师最早带来高水准浮夸的美食
% y5 S$ Y9 M$ r$ P4 b) k1 I1 bAAntonin Carême 人名 安东尼·卡罗美6 {% Y5 Z5 A! h5 l' @1 Y* B

  s& O3 c  C" ~+ f9 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" K. j0 P& B) w& z$ C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 Q6 D0 w6 X  ~' `7 }2 YA:Cast-iron stoves         壁炉7 I- Y- _+ ^  u* ~; D# z
http://www.usstove.com/products.php?id=6
+ j( y2 b, b- E1 a' W0 K: [4 j
; n0 D& u( s( K* K! N( N4 W28.The French term used to describe the roundsman, or swing cook, is:
$ L8 W1 H* y- `/ g4 s1 y0 I法国术语,用来描述roundsman,或摇摆厨师是:
" z! w  m0 D7 H0 g" w/ _A:Tournant   图尔南
8 o3 ~- T4 W3 p
9 [# Z3 ?+ _/ q; c! u9 Q& ]- z) y29.Another term for the wine steward is:
$ o  u( j' U7 _% G) X" o5 K# Z葡萄酒侍酒师的另一个术语是:
: a) Q4 A* h# B6 k' ZA: Sommelier 侍酒师
; D! h+ L6 L5 T7 a0 n' n# ~1 i, q" u0 S0 ]' n# d% L. j
30.Molds, yeasts and fungi are examples of a:
5 C; R, D4 @( L/ l霉菌,酵母菌和真菌是一个神马例子
4 {- K6 G& U: x1 ]A:Biological hazard 生物危害5 k+ W3 Z" P: l# P8 u
) {5 b2 Q4 l; P( B) v1 Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 h  W" K8 M! y- [; S) F根据加拿大食品检验局,食品的危险温度区在多少之间:  P% z9 M" g1 M# ?; E" Q* G
A:40° and 140°F (4–60°C)     4-60度: N+ ^2 k9 H& B

" _1 a* S% M! l7 ?  K32.All bacteria need the following for survival:
9 T( [7 h" m) y# C所有细菌生存需要以下哪些内容:
# n5 p" C0 z/ ?& b4 nA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ o2 C$ C$ n+ s/ k5 k8 _

" f0 t4 L7 O  ~- Q9 h& F/ [; S33.Which of the following correctly represent critical control points in a HACCP system?1 @, Y. _1 C1 R: R7 N$ H
以下哪项正确表示了HACCP体系的关键控制点?
- V" z- B- u/ Z5 e9 ^4 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & a: R1 N. e: J. ^& K& S/ n: k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热  T4 o1 j3 X. e+ S+ X1 S4 L& R0 r
. C+ t( f# y% c5 j7 j
34.Which of the following is not an example of a carbohydrate?% N" U+ |+ S% q2 b$ }9 q) x
下列哪一个不是碳水化合物的例子?( v- T' N5 V# ^5 U8 ~
A:Essential nutrients 必需的营养物质
* h( `: \- H% G$ U# s! _% I; \3 m) n: A* k8 Q, H8 W
35.The process by which a liquid fat is made solid is called:
2 l8 u# p* w! B$ \$ \液体脂肪做成固体这个过程叫什么
9 n5 ?9 i! A5 l9 G6 g- X3 t; j4 WA:Hydrogenation  氢化+ W( \1 g  W% M& a! K

4 _( z% h3 n' B9 [, O: v  l! R36.Which of the following is not an example of a fat substitute?
$ k% Q: d* X6 P, i9 H下列哪项不是脂肪替代品的一个例子/ v, A% [& m  T  Z) }2 E3 j3 I
A:Acesulfame K  安赛蜜K表
7 W4 I1 c$ s2 o
& y6 C% P; H5 J7 F; _( l+ m; s37.Health Canada requires that a product labelled "fat free" contain:) \5 {% k$ e& K* w3 `
加拿大卫生部要求的产品标有“不含脂肪“包括:
: ?/ @  a  b' k  w- r" ]3 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 e3 i0 k1 ]0 `! j% l7 [7 u

; P& |9 M8 v( L; Z/ m$ i- V$ F38.Which of the following is not a problem associated with converting recipes?' ?/ J3 e2 R: y" u' a+ w
下列哪项是不相关联的转换配方问题?* S5 p$ p: _* m  ]5 q; P9 W
A:Unit cost 单位成本
$ z  g  ?3 _/ Z- _: ]
+ Q. {* j: Z& F% F39.The condition or cost of an item as it is purchased from the supplier is called:
  z2 A" `& p. J+ L6 l/ o. U0 i从供应商采购的物品的品质或成本叫什么
+ e( U9 M- \: ?! y( L" J2 wA:As-purchased cost 购买的费用% B1 L, W$ d, n6 S9 j% {3 k

0 p$ ^' E  L( ?- V40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 T1 B$ s3 N' V4 j在新货到来之前用于日常所求的必要库存量叫什么, a  l. I; o9 m6 i& t; F
A:Parstock 基本日常最低库存
+ i, L* C7 H  P; x$ Y. H$ V, \- C, `1 [
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. V; z; U: N7 s3 K' l' e; _下面那个缩写是用来表明正常库存流程?
7 ^' \: {" ]) M& W- W0 eA:FIFO=FIRST IN FIRST OUT 先进先出
, s$ j# i% a4 B* o$ H6 j) L6 \- ?5 x9 s2 Y8 j8 I$ P
42.Which of the following knives is used to turn vegetables?. p# }3 N% ~6 B0 p8 o
下面的那把刀是用来打开蔬菜吗?# m' y$ \& s7 Z/ i. h& m. x4 K
A:Bird's beak knife   鸟嘴刀
" `. K- q$ _8 I' L' bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" h1 [. e3 m* l5 ^4 ^" K* U
8 _6 @  O5 h: }! J0 Q( l43.What is an instant-read thermometer best used for?/ X# Y; B# R# X
即时读温度计最好用于那方面?' u8 c2 {+ _# i" Z) S
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 q% A( m$ C) O7 U6 ?

: w5 J: n+ `" I1 [6 x4 G* q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- ?$ ~7 t& A* w. P7 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& D0 V8 L4 i; u3 w) }A:Cast iron 铸铁
# g7 W) q0 i, M( V' y
- @8 N2 {$ W/ H/ M9 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ m/ T6 y  n1 u' _, o哪件装备下面有一个可移动的碗和一个S形叶片?
) _6 d) m5 J5 kA:Food processor 食品加工机
8 Z4 ?$ t2 A. h/ d$ N) E6 bhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 @' T9 K3 ]0 t. ], z  V4 w/ H6 W/ a8 r- Z) l) i
46.Which of the following is not a rule for knife safety?8 t9 b6 j+ O6 q/ p  X
下列哪项不是用刀的安全规则?
; X3 ^" J; ^) J) y  I& a) p, j6 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. f1 N+ |1 F& R8 k8 x; `4 `# h1 g+ v9 X* P8 K& d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* k/ N# Q" C/ c" d/ f! a& Y2 l+ @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* ]/ `% d, ?0 [) G
A:RondellES
) o( D! f7 l- fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 S: Z4 n) B" L: k) `9 E7 P

2 w( N# B" T0 E5 `; G4 O9 l9 j48.Which of the following is a diced cut used to garnish soups?- j# G) ~4 }3 C
下列哪项是切成小方块用于汤的装饰?
4 A4 U7 f- U) Q0 G/ z3 }: D9 |/ O+ vA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  j7 g/ N& m- T1 I. y& O9 U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: V% m7 Y+ i2 z; ^/ N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 _9 R0 [6 R/ I: c" P$ m
A:Gaufrette
! K$ N6 _* n# M6 k% |9 E7 bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 ]5 V9 M6 F6 M3 f" e1 o/ r# }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ r& p' Q! I$ a- R. S; hGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( ^' F! v- \% _" k3 E) A3 u# ], a2 F5 T- ^. a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: M- S! C! Z% l+ J" t  V( 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)
% }( T7 [3 r7 Y/ o0 K. r4 }% MA:Cilantro 胡荽叶 香菜
2 \8 ~; Y2 [& ?+ B! [" Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( d+ F' \* S0 l: s6 d3 Y& l& h( f

, V/ I- n" q. t0 J4 f60.Allspice is made from:2 A) w2 Y1 N$ Q2 ~  Y6 Q$ a
多香果,  多香果香料是什么! Y$ T* v) y8 _" p+ J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 G5 b: |) S# J$ J4 s) W  q2 eA:A dried berry 干浆果2 M- K2 K% v+ R; C8 `
4 y- x4 X! F0 n5 O" C; a* K
61.Which of the following are used to make a sachet d'épices?. u5 J4 q; B. Z; z
下列哪些是用来做香包德épices?
# G1 I, r9 k! K  v9 P0 ~# ^! ghttp://www.sachetcatering.com/
4 e/ I" P. s" l3 r  J) @6 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 d  a( H7 a+ ?9 Q; O; p( V& y
/ U- x! g. X& p0 K( @. U& P62.Which of the following condiments are not soy based?
/ O/ i1 A# u/ V, o  D; t+ \下列哪项不是酱油调味品的?
+ D! ]0 j2 M$ N  [; A5 X: ?: FA:Wasabi 日本辣根
# E+ J8 @! C1 \  U* Q- f8 R
% O3 a1 q+ j/ E# o  d8 {  N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ _" s& c: [* O
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% v' z! k7 v$ l& `2 ^
A:Pasteurization  巴氏杀菌+ j8 ?& B& S0 v/ E" ~+ L
7 Q, H: c5 a( f' U: l  L8 ^
64.Which of the following steps is not the correct procedure for whipping egg whites?
) w2 b/ @3 ^& H& Y下列哪个步骤是不是正确的蛋清搅打程序?
% q3 g: h( l! m: oA:Allow to rest before use. 允许休息后方可使用。( Z, W, U/ L1 I& I
( G8 \7 m2 M" x1 W$ ^1 g. i  s
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% u  }6 ^1 C# b: P8 h6 lA:56g and 63g 56克和63克. W8 I+ G& d% p( u9 f+ ?+ _  z

; r( U9 C% t/ D' c2 I8 N# L* ]1 J66.Evaporated milk is a concentrated milk that is produced by removing
- |: Q2 `; {' G% l0 m炼乳是一种浓缩牛奶 是去除什么做的
0 q. z; s, [3 i+ s$ ^  iA:60% of the water 60%的水
4 [3 W0 ~7 {- Y; v0 S1 A0 H; Y2 }8 x  v3 P/ h$ ]6 P
67.A method of cooking that transfers heat through a liquid or gas is:
( r1 ~3 H1 m. l" I. Z5 r: }一种烹饪方法,通过转移液体或气体是:$ p  t: d' @0 G- Z4 s
A:Convection 对流
3 q  f7 A* L* d) x" `; _/ k6 \, M2 \  j  D! r: h4 K
68.The cooking of starches is known as  烹调的淀粉被称为
7 y' x& J* G! C  W7 A8 E: \$ IA:Gelatinization 糊化; X4 Z! i* N! `
( s/ E$ s4 O5 ~: Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; w& M+ q6 k8 ~A:Braising 烤
" E$ z5 W; L) o- r1 B. I( ]& U) @- z- b% d( z# C# 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:
3 F: y% z  A/ K4 s3 TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* v& q  L: O) F9 _
- E+ V" ]  a+ E71.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
% d8 d3 V4 `& r$ e+ Q( ]A:Fumet 原汁$ k& k% Z2 k* L3 a4 p, S& G

. e9 ]" b- T1 d0 C" J72.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1 N4 ^2 g3 D+ e5 z% Q# r5 l7 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& Q' G' ~& B, f. s7 y
- s2 u0 r+ M* K1 v9 f# B73.Which of the following is a principle not used in stock making?
6 ~0 Y  r. j  T$ e下列哪一项不是用于制造高汤(低汤)的原则?
( _8 U6 l0 ~7 K/ z  U4 V0 d1 xA:Start the stock in hot water.开始在热水中操作8 I0 S5 t0 U/ W# e) h8 X
# o, z: Q3 X0 E- ~0 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
, u8 u+ ?9 i# N8 t6 SA:Remouillage 法语熬汤! s2 Q1 ^4 V8 N0 S) E& y; z
http://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, 2026-3-11 05:20 , Processed in 0.171278 second(s), 16 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