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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。. _# I! m; f/ G* w8 M

* Z: B/ S. C1 l4 U0 @0 T1 e( i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 ?- P% [) D$ i4 |6 ]# ~" a1 N
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
理袁律师事务所
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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/ i. T1 K5 v$ F! N5 f: J( H
1.Which of the following methods should be used to determine doneness in a New York steak?( q1 Z2 z& A. R+ R5 U
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)( ?+ o9 S9 o/ S' L3 X: x1 w
A: pressure touch. 压力触摸# u/ ^1 H) d3 M- y* ?! o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; o9 L' n4 Z7 ]3 |  r# ?
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7 E$ Q* g6 `9 `% u8 S$ B
A: acid  食用酸
: J3 H3 I* Y7 T2 e% W3.Vegetables are major sources of which of the following nutrients?
3 n7 m0 o3 f$ r" R蔬菜中包含的主要营养有哪些
  A, P$ H2 V) P9 T% @A:vitamins and minerals. 维生素和矿物质。; ?& v2 x) D. V5 _$ m
4.Cauliflower is commonly served with6 ~% @! B" |# J2 _$ R' f" a
花椰菜(菜花)最常见和那种酱汁搭配8 ~+ \# D0 ^1 H8 `* u0 E
A:Mornay sauce. 奶油蛋黄沙司
5 Z/ v# p2 I) c" r" I5.Which combinations of products are found in pie dough?% v% f8 t$ D1 }- O  Z7 y4 F
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 M. |3 c( W, I" Q! h. DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 C5 s7 C  L: t) c5 L& J) X6The French term for mussels is 法国语青口(海红)叫什么
& i3 z. O$ G. V: g& z! }9 Z7 p- E! WA:moules.法语青口,海红1 Q" H7 b1 w3 I6 {: \% U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ q! g% I6 g: p) m& N0 GA:faintly fishy. 稍微有点似鱼味
7 N0 a3 v/ b% q) [% k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 [1 h9 \9 J! e3 l% T. V. L
A:2 days. 2天
5 r7 D5 z; I5 m' @( F/ A9.What are the principle ingredients in ratatouille? ! w4 F$ d0 S4 N: B9 ]9 z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 A" M" J0 _# Y  f' S
A:Zucchini, eggplant, green peppers, onions and tomatoes6 Y! u2 y" c- f! p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 G8 [2 ~; f' |& h$ _7 S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. {+ K( ^! M7 b
A:cook food in quantities that will be used up within 20 to 30 minutes.
* C, p& O1 L* s- P5 T+ L大批量烹煮食物要在20到30分钟内* ~4 u8 h' G3 ^# x2 `: N7 F8 U
11.What person has the authority to issue a Health Permit?9 M  o: M9 d' x) K( L3 O
谁有资格颁发健康证(卫生证)。1 f( K) i0 M' I7 ^* ?
A:Medical Health Officer.4 g" ~# `$ U+ f
医疗卫生官员。+ p# Z* U& Z3 V7 L/ q* Z
12.For what period of time is the health permit valid?# g: `. o7 Z: D  u
健康证的有效时间是多久?, i* S- B+ E( r# j& \
A:12 months.12个月
( L7 r2 {5 O$ j: P  G13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 l+ E. P" F' p. W- A1 V0 N
在食物和饮料准备区,通风系统换气的标准时什么
2 p: z, m1 b1 ZA:08 times each hour. 每小时8次' c5 f- [4 T$ f: U4 P- X% H4 h
14。The minimum temperature for manual dishwashing in the wash sink is& Y' w* s8 U* \! {: a+ R* J; l
手工洗碗,洗碗池的水温最低多少度?* d% u3 R' p7 l$ F# A" h1 A+ n6 ?" d
A:110 degrees F (43 degrees C). 43度+ C. _6 r7 g: O! j: c: a6 e( l6 {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- s- y, n5 O3 p, X' Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) n& d% _7 \% W7 I2 ^6 N: oA:180 degrees F (82 degrees C).  82度% a+ `7 y0 t" \. k' E" u. v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 a: ^( ?' A9 p$ K& h) ]+ n! L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 c1 r+ q' I/ k% [9 x8 h% BA:en papillote.  法语自己理解2 @3 S7 D9 b1 S" R" s' X
17。Wing or Club is considered a/ A) A, K4 R; n& \/ |7 |
翼和CLUB 被看做是一种...5 e) F8 w5 g) [
A:Bone- In Cut     带骨切' z6 W$ U2 b, U+ \. ?
18。New York is considered a   纽约牛扒被看做是一种, N- R! v0 o1 h7 f2 A
A:Boneless Cut     无骨切) L7 ^$ @% m$ v( G/ w* |7 m7 x
19.In general, a court bouillon for freshwater fish will contain  R# [: m* n7 {. z4 N
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
! e1 f2 Y, b5 b' h+ WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 i' @/ T* O& \  l
和做海水鱼同样数量的调味料和香料. d% ?9 S: v5 I% ^
20.Anise is very similar in flavor and appearance to
9 v! V( a4 A+ l八角和下面的那种原料有相同的味道$ M9 `+ y( L) [% K5 P, A2 t7 q
A:fennel  茴香
4 H) P0 }: o; `$ a; {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 z6 E) Z& J- u5 @: C2 W, w下面那种原料更像大葱且有平面的叶子2 D( Q# Z' y  X* H0 w2 W
A LEEKS  似蒜葱 (这边人叫京葱)- r/ s1 I  B3 O
22.Which of the following cutting shapes refers to a small dice" ^/ B9 W. Y/ g% H) `: t7 l
下面那种刀切形状指的是很小的粒(末)
+ `: j* B7 t3 f8 Z2 {/ }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ s# g4 s. Z" o$ Q$ h
23.Oil is added to the water for boiling pasta in order to
9 ]3 n9 D: e4 V: w1 i. r+ ]* A/ a向煮沸的pasta (意大利空心粉 )中加油是为了
3 Y. ]9 G$ I$ T( I" QA:prevent the pasta from sticking and to minimize foaming action.! j/ \/ o& D, C' q
防止面条黏合并降低发泡。1 ?( S$ M2 H9 {, |
24.Which pasta dish features pine nuts and basil?9 W& x8 q* |6 F, S5 e) t  |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 s* l! ?! s9 x% ?( m) A, P9 V( jA:Pesto.一种绿色的意大利面酱
0 I! D* b0 ?+ ]& h" shttp://www.tianya.cn/techforum/content/96/563836.shtml
& V  v& s7 V* ^$ F5 ~1 K
) l0 A. ^& ~$ c: ?4 x6 C( B25.Which of the following is a spring vegetable similar to spinach?
8 l- e5 x1 j% \! ~下列哪项是一个春天的蔬菜类似于菠菜?) s! g. [, P: P* z% V& G
A:Sorrel. 酢浆草。
( }7 P+ F/ R7 z8 z6 K4 ~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:, L  N1 O& v$ S% V3 u
哪位厨师最早带来高水准浮夸的美食4 \, z* r  S8 }, D- K
AAntonin Carême 人名 安东尼·卡罗美
; _1 R- s6 P3 X6 Z9 Y" C& |% d. u4 \- W6 o0 |. A% R1 E/ }  g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& x% _2 q# `  w2 T- `$ _3 a0 G: j+ S" p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 h/ \* J) b. H8 S
A:Cast-iron stoves         壁炉' K' H, W% ?& d
http://www.usstove.com/products.php?id=6- j$ N0 V( X: s& K0 g
, s( ^) P" R5 X) `+ u2 x* m
28.The French term used to describe the roundsman, or swing cook, is:
, e( A1 [4 B, R' R法国术语,用来描述roundsman,或摇摆厨师是:- g1 A( g" j% }2 V# c4 G: a
A:Tournant   图尔南
3 Z2 r! U. {8 v  q3 M3 v/ e- q& w3 L3 Z: w
29.Another term for the wine steward is:
8 m- _* ^6 Q, M5 W葡萄酒侍酒师的另一个术语是:& t, f) m: j8 v: Y5 t
A: Sommelier 侍酒师
  U/ q$ h* H/ I: J+ r: A% v! w1 L- V, S$ i4 M
30.Molds, yeasts and fungi are examples of a:* @4 W# R) p. k' c
霉菌,酵母菌和真菌是一个神马例子
* l7 ^5 t1 i9 j# r* v' ^% cA:Biological hazard 生物危害; y3 ]7 R2 T3 f0 J0 H
4 k6 }4 b2 b0 I$ [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ a3 l* z  a0 c
根据加拿大食品检验局,食品的危险温度区在多少之间:% v8 a" V$ J3 s) J; R( _
A:40° and 140°F (4–60°C)     4-60度
! k/ D0 S# Q% L# S. s; b1 I, c7 j0 y: i& E$ x* n! q3 i2 {
32.All bacteria need the following for survival:
# K. Q/ q8 p  o& @' Q* I3 E所有细菌生存需要以下哪些内容:( l4 l2 _: V5 Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 o2 C- h3 a; v
2 y# s+ S, `4 p& `
33.Which of the following correctly represent critical control points in a HACCP system?
) H4 Y6 s! z# P  \3 I  X0 X/ c& {0 n以下哪项正确表示了HACCP体系的关键控制点?5 q: v5 ^0 D: S/ L5 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 W$ g; @0 |$ f食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 l6 y, e3 [0 C( a8 E& S

+ [7 @7 G$ W  U6 G. I1 F34.Which of the following is not an example of a carbohydrate?1 q3 W6 K( Q% d- J2 v+ ~
下列哪一个不是碳水化合物的例子?
2 V. s/ c6 d1 ]' X8 T" R, |" w0 D% D8 zA:Essential nutrients 必需的营养物质
5 }8 ~8 E, G$ S' a$ {0 H' E0 D% v: r+ a9 n7 F% F5 S7 u' [% K
35.The process by which a liquid fat is made solid is called:
1 O! v) y3 i' R9 v* H  p7 _液体脂肪做成固体这个过程叫什么2 ?3 }- E/ [* T2 L5 G! i
A:Hydrogenation  氢化
9 c' J' I# b* N9 e
! t' G% Z! S) Q2 ?; Z4 V36.Which of the following is not an example of a fat substitute?. @/ S1 M. z2 ~2 ^2 U* d: R
下列哪项不是脂肪替代品的一个例子2 [& c; Z/ b7 A/ b% j/ E7 c" c6 e- H
A:Acesulfame K  安赛蜜K表+ l9 D% Z. Y' ]5 i$ U: Q) V

3 g* F; p- h$ `7 S' Q6 T1 M* Y( M37.Health Canada requires that a product labelled "fat free" contain:8 U( W  t1 e9 ~0 W# i7 ]( x
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 a( Q2 w: o7 g, t) v0 TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- q4 X) m7 `( K6 W% z
" z) G/ T/ u0 M5 l38.Which of the following is not a problem associated with converting recipes?
7 p* J0 A& G2 c' f: i2 I0 y下列哪项是不相关联的转换配方问题?: z: b& d4 d' j  |
A:Unit cost 单位成本
, y' d4 i+ y1 s9 s0 ?+ n" Y% m# z& {. ?* ?1 G7 z. ]6 L# P
39.The condition or cost of an item as it is purchased from the supplier is called:
* N6 T2 B. S) d3 I# O/ u从供应商采购的物品的品质或成本叫什么/ `. F8 c! x% t9 v1 @6 h4 t+ r
A:As-purchased cost 购买的费用
' r& z' ?/ J' L* U7 s) c- @2 q( s6 ^' K9 r; a4 y* g0 i
40.The amount of stock necessary to cover operating needs between deliveries is known as:! y6 T  ?+ c+ U. F0 `) \
在新货到来之前用于日常所求的必要库存量叫什么
4 W1 P6 X' X9 L, I  dA:Parstock 基本日常最低库存
/ i7 u4 X4 o- X8 D# _) W
# d/ k# u6 `- m# ^7 m7 j9 q, g; U' _( i41.Which of the following abbreviations is used to describe the proper rotation of stock?
& ]* A. R/ M3 A% M下面那个缩写是用来表明正常库存流程?
/ H( h3 x  ?* W5 e' OA:FIFO=FIRST IN FIRST OUT 先进先出: C7 z" b8 k2 L( @3 E/ T! w4 g* D
  y7 J& Z1 C. d3 D
42.Which of the following knives is used to turn vegetables?, b3 L# \8 e  p3 z) a. @( W
下面的那把刀是用来打开蔬菜吗?* V* p# y* ]2 F
A:Bird's beak knife   鸟嘴刀
0 }# r  |- B0 P* @9 O; C% jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) w, M/ r# O3 I4 V/ r8 g& y% `

% g& R- k; I, e# J- o43.What is an instant-read thermometer best used for?6 a& a! q/ M' I/ ?- B- s& M3 r
即时读温度计最好用于那方面?1 N8 B& t0 ], A- o4 V# V4 M1 i+ e+ ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度) N  ^, ]' D5 H
3 m8 {) }) k7 Q1 ]; g% p
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 g7 F( H% t( K8 I) ^6 S下列哪些金属材料受热均匀,通常用在铁板而且非常重9 M, l- z2 }6 [
A:Cast iron 铸铁  k( B( k5 m3 S, G3 O3 N& K8 l2 {
" A4 T6 I9 b  g9 D  |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( C& ?( [1 I3 w# u" q7 f
哪件装备下面有一个可移动的碗和一个S形叶片?5 g" o) q. e0 W, I; K+ h
A:Food processor 食品加工机
) `2 s' _$ B8 A- Thttp://www.google.com.hk/search? ... iw=1263&bih=572( C0 r, x- N! c, |$ w, R
6 V7 ]7 I8 m8 s' b$ }
46.Which of the following is not a rule for knife safety?; i0 u1 V% P( u
下列哪项不是用刀的安全规则?: A8 o8 S1 n3 d# X$ u0 Q  a9 O4 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 p! h5 G& m" H* {2 @
7 B3 w* V: w+ U# t9 ?( t* ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 f; v  j+ I5 O+ k: B0 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& n( g2 e) {& q& }, gA:RondellES ( h- x) R+ A. i9 e6 T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  Z3 e' P' C5 P$ M' c: z

- v* L: M3 D# ^- t) p, w48.Which of the following is a diced cut used to garnish soups?
" Y' j: k) e4 A下列哪项是切成小方块用于汤的装饰?- d* W! B5 Z9 Z7 ^9 Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ A& K+ l9 z& z0 V" S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 f: t) b' X% q; j, }
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!!——$ m/ D9 T4 v4 h& \2 \& B
A:Gaufrette + F. V5 d+ O& C( U2 g0 O6 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, _+ v" S) D  nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; a( h5 p2 d! Q( E) P7 P8 e( m8 I! e( rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% W4 s. V& X  N/ i3 n# O! Z% _
% h5 z* |0 L; U2 w; n7 c, ~$ h9 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( x0 p% w/ R0 S5 |4 ~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)
. B2 Z/ I7 H6 G+ J3 A6 M& TA:Cilantro 胡荽叶 香菜
0 z  n$ c/ f% Q3 |$ z0 @' Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& Q$ A3 G3 F4 ~4 Y. [
. c6 {% r  `$ _3 C4 Z' k60.Allspice is made from:
6 b5 ~7 H3 w. H1 H' B1 p( B 多香果,  多香果香料是什么! U3 a; L/ x0 @" l1 T+ a/ y7 a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 j) Z; o; K2 ~( u! QA:A dried berry 干浆果8 [! j2 ]: F9 c& l" c4 `
8 e$ S6 c+ f: ?, t  S" l
61.Which of the following are used to make a sachet d'épices?2 _3 w6 t8 _- u
下列哪些是用来做香包德épices?% M8 w+ F- r' b+ o3 [: H
http://www.sachetcatering.com/
- Y4 j- h. ]  a# e' Y0 QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 p6 |2 k5 H- i0 a$ L! \; A' J
# R  }! `, K) U& k
62.Which of the following condiments are not soy based?
* e" e& b9 q4 p% `下列哪项不是酱油调味品的?
! ?! k8 h7 J, aA:Wasabi 日本辣根
" q7 Y  i5 D5 Y- m6 q5 h: a  B2 f- k7 k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* [' X, V4 c( o! U  S# n% a
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:3 l  U$ h; J+ Z
A:Pasteurization  巴氏杀菌
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, ~0 J& o. S0 G64.Which of the following steps is not the correct procedure for whipping egg whites?
) x3 Y' t8 G5 r0 L' u% Z) |1 F  A- `下列哪个步骤是不是正确的蛋清搅打程序?- c  _$ f. W( v  u8 i
A:Allow to rest before use. 允许休息后方可使用。
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5 w: u1 ^/ O5 Z% ]/ a65.The weight of a large egg is between:一个大鸡蛋重量介于:
* i1 w' ]3 e7 H3 a9 N! P# HA:56g and 63g 56克和63克: j' h& }& [6 f& l( X) m) K
7 l* T2 Q+ B6 U! ^. Y" {, m
66.Evaporated milk is a concentrated milk that is produced by removing
6 t5 z( ]8 o* R1 R0 x! R4 F炼乳是一种浓缩牛奶 是去除什么做的1 \1 n8 _6 I2 m- m- T9 m
A:60% of the water 60%的水8 J" }" h7 k8 |% W

5 f4 i5 n6 B0 b67.A method of cooking that transfers heat through a liquid or gas is:+ b3 G9 Y$ y  Q1 m
一种烹饪方法,通过转移液体或气体是:
9 ^7 d' Q2 i# U: L. e7 IA:Convection 对流! a% B- |$ L" e( q. O- L
+ o: b1 B/ t0 Y0 G1 k* I
68.The cooking of starches is known as  烹调的淀粉被称为
- i3 M2 j/ }. F) U2 W- S& I7 |8 iA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( N1 q0 X; `& _A:Braising 烤  q. k) f% G1 T1 n

. n# p' z- t: z" d70.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:2 I% R5 r" B) J* I6 ?
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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" y2 _$ T2 n. v  \' W8 b71.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! `$ M; N' B! e/ k
A:Fumet 原汁
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- ^( J6 H: x& q. W72.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. {+ q5 I& [3 h1 X9 R' t* y3 c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 N- s/ g$ {& C4 f8 ~( J8 w3 g73.Which of the following is a principle not used in stock making?- z3 w8 p) s: e/ |
下列哪一项不是用于制造高汤(低汤)的原则?
6 F( y* k" L3 v6 ]0 KA:Start the stock in hot water.开始在热水中操作
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0 Y; i& }% J" R! H% ]( n5 x74.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
, V8 R& C; d9 e9 o# YA:Remouillage 法语熬汤
8 I: T# J+ T; U* qhttp://www.haibao.cn/blog/post/176242.htm
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