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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。. L- Z* C0 M9 P$ s- {% s
- d; N. `: X: B5 U( u  [
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。8 v/ {: d$ d% ~1 [2 o+ Q! H
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
  o7 k- s6 B$ s1 h  [( f1.Which of the following methods should be used to determine doneness in a New York steak?
; v- ]/ [. A+ j; k( J3 e4 \: q( I& g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)( f5 G+ n- w7 W0 W+ u* e
A: pressure touch. 压力触摸9 y* ]' ^6 C( b9 O% a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 ?( o) N  h1 T; C3 f# t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2 ]  F" a1 [3 m% \
A: acid  食用酸4 `3 n1 \6 |, b. e
3.Vegetables are major sources of which of the following nutrients?  T% y4 K0 S+ C( t& d* J
蔬菜中包含的主要营养有哪些( F" t& u$ e+ X) L- D5 D# f7 g3 ?
A:vitamins and minerals. 维生素和矿物质。- B" D3 ^- c7 t
4.Cauliflower is commonly served with6 W: w) C2 W  l7 V  U  g$ ?1 C; h
花椰菜(菜花)最常见和那种酱汁搭配9 E0 ~; u, e. K
A:Mornay sauce. 奶油蛋黄沙司
& [+ q4 s0 ~+ V# A0 S5 d5 _  M5.Which combinations of products are found in pie dough?
5 V% X$ K% F+ i* [! U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 t( d/ u: R4 g! _7 [A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 T7 X# N- X. T8 X/ W
6The French term for mussels is 法国语青口(海红)叫什么. N8 p0 C. S2 c# P* |
A:moules.法语青口,海红
9 k$ l# w9 s( J! m0 u1 m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 R; U& ^: H4 p" |A:faintly fishy. 稍微有点似鱼味
( N* W5 ^- ]- Y, w7 U; |5 h" @" Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 p9 h7 L# S+ ^- A$ t. a- @* ~3 _% w
A:2 days. 2天
* O1 y6 ]5 ?8 X) ?7 `% M9 Q) c9.What are the principle ingredients in ratatouille?
2 j7 j; [! p1 G! s- ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ v# u5 j. J- }9 h* F6 hA:Zucchini, eggplant, green peppers, onions and tomatoes
+ m: z' `( l0 H8 {西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# c  V- n: H- K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& E6 F8 z$ r+ x  \1 ]2 V6 k. S; mA:cook food in quantities that will be used up within 20 to 30 minutes.7 }9 ^1 y! V$ A$ O; g$ M8 V7 s( I
大批量烹煮食物要在20到30分钟内
  g4 O) p! _& A  p11.What person has the authority to issue a Health Permit?
9 K+ J" @" J2 Z- O, t, k0 f谁有资格颁发健康证(卫生证)。
5 ]' p7 n8 D2 j& c. OA:Medical Health Officer.
7 h' J. n# v0 u' J/ u医疗卫生官员。
* N: e/ R( K! E6 s% b/ h* s12.For what period of time is the health permit valid?5 J6 Y4 {( X* p
健康证的有效时间是多久?# O  T# i- n' }% l( Z" o
A:12 months.12个月; G; y  p) ]/ [
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( Q1 Z$ y; m: x# v6 g. q7 N$ d
在食物和饮料准备区,通风系统换气的标准时什么
% U$ r* k3 S+ I' v0 {/ a9 B( ^- B  sA:08 times each hour. 每小时8次+ d9 ?# ]2 Z& K' x. Q4 ]' Z1 r7 N4 `
14。The minimum temperature for manual dishwashing in the wash sink is
' p; ]* G" H6 X+ a  W  O* X手工洗碗,洗碗池的水温最低多少度?/ v! O7 c& q4 r& A" L: d9 m5 F: u8 }
A:110 degrees F (43 degrees C). 43度. k) @* M$ h1 g$ E' G0 \* K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 B0 B3 U5 Q5 {. k, t$ b  A( j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 N2 D8 Q8 l& PA:180 degrees F (82 degrees C).  82度& p- F8 w: b. }) Y# B1 M  M6 g8 q( M
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" B0 r: Q- R/ n9 _8 ^) X' a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ |) @( `7 _+ J, a7 C! Y. f3 tA:en papillote.  法语自己理解
- t  v* T5 q. c, v17。Wing or Club is considered a
3 `! T: O2 N' q8 b9 E, L7 v& c6 G, n翼和CLUB 被看做是一种...: k" ~& a  `2 }
A:Bone- In Cut     带骨切
; q: n8 j& y+ A& m9 A# F18。New York is considered a   纽约牛扒被看做是一种
3 h3 o4 H% ]4 ~% u* Z/ JA:Boneless Cut     无骨切
  n# r2 Z! E& k1 S19.In general, a court bouillon for freshwater fish will contain; X- Z$ i( ~, M3 n1 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  u+ @5 \7 ?( h  d: X( i
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% ]- F( @4 {5 \5 H% N和做海水鱼同样数量的调味料和香料& v2 Q1 e- C( B
20.Anise is very similar in flavor and appearance to
( A( @) O: E% s' A6 i3 S4 |八角和下面的那种原料有相同的味道+ N# P) \; E  r. S' }2 }! C
A:fennel  茴香
) I! L% m, P, d( b. n0 P  O8 S21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# n8 _* q/ V. \( v$ Q' `, C0 w
下面那种原料更像大葱且有平面的叶子; t5 O( C+ _" p; {
A LEEKS  似蒜葱 (这边人叫京葱)% g# w+ v* c( ?
22.Which of the following cutting shapes refers to a small dice  M; f/ {0 C6 T
下面那种刀切形状指的是很小的粒(末)
8 M7 U. {+ \2 }/ \3 ]4 W8 ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ J7 V6 P/ B4 w7 c0 i
23.Oil is added to the water for boiling pasta in order to
9 W6 o9 V3 q6 G0 y" C向煮沸的pasta (意大利空心粉 )中加油是为了
5 d, T; A) o/ yA:prevent the pasta from sticking and to minimize foaming action.* F, M) g' }7 c: t; @& M
防止面条黏合并降低发泡。, V/ t- N, G8 q
24.Which pasta dish features pine nuts and basil?9 E4 @! w0 |# E$ c
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  s( x2 z5 a" G" [: \; L+ P* C- T
A:Pesto.一种绿色的意大利面酱
5 b+ A: U8 g1 l: d5 Yhttp://www.tianya.cn/techforum/content/96/563836.shtml8 O0 c0 C! |0 n8 `0 G$ {3 F
# S( Z8 H5 C/ H! t8 e7 X! b
25.Which of the following is a spring vegetable similar to spinach?
$ R; r$ X7 ^1 C下列哪项是一个春天的蔬菜类似于菠菜?; x: `% B1 \+ V% J% s
A:Sorrel. 酢浆草。
- q6 ~3 o# V9 xhttp://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?
理袁律师事务所
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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:
3 V% [; K8 T/ y哪位厨师最早带来高水准浮夸的美食
6 z. t0 `9 j; QAAntonin Carême 人名 安东尼·卡罗美* p; }1 M% k( [0 z* i; ?8 P/ P

$ X' I- f- N$ h) N) q( ~  v' G, g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: Y2 m$ g2 M2 g$ f! U! O2 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 。
7 N6 R( X! y* R% g+ JA:Cast-iron stoves         壁炉, g* A- z1 ?5 c8 Y
http://www.usstove.com/products.php?id=6' M9 {0 [+ \- ]7 ?: \  w# t- Y% Y1 a

& l" s2 }6 [6 k5 R/ H7 u! r  Z: B) Q28.The French term used to describe the roundsman, or swing cook, is:# {2 {9 R; w6 e  v
法国术语,用来描述roundsman,或摇摆厨师是:3 a( ^6 Y( v" R8 O
A:Tournant   图尔南
! `: o* |" S* \
  Q* ]0 ~) K' o% m! ?1 q$ t29.Another term for the wine steward is:
& d1 {( T( Q5 P葡萄酒侍酒师的另一个术语是:
( H% D, N' h+ B% E9 U* L7 SA: Sommelier 侍酒师+ f0 e# ^2 |( V; c, w

% k. q  I7 N; W30.Molds, yeasts and fungi are examples of a:
% {/ ?" M8 W" X霉菌,酵母菌和真菌是一个神马例子; _9 w7 [4 ~2 n0 a% S9 C# ?" l
A:Biological hazard 生物危害
' l6 V- m; U3 n5 P* t7 z: c) ]4 K
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 m1 r$ t2 f5 a" l; d
根据加拿大食品检验局,食品的危险温度区在多少之间:$ y( V( W$ a- z4 |- O* P  k
A:40° and 140°F (4–60°C)     4-60度" G- _+ g' v' E
+ O/ N7 y/ d6 a) B# l0 ]1 E
32.All bacteria need the following for survival:
6 w! e" H/ _3 l' h/ n& J所有细菌生存需要以下哪些内容:- E" K7 m, X" }5 p1 h( \) S3 `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) Z5 V( f5 v  S+ k/ h. Z8 g1 I) s$ b+ q, X6 n/ H- B
33.Which of the following correctly represent critical control points in a HACCP system?
4 S; q7 T& y( b6 U' O: ?( Q以下哪项正确表示了HACCP体系的关键控制点?6 `; e2 d1 Z" {0 E, J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " I5 R1 O" U: L( |- r. R3 \  k; r; v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# F& W+ P; \# |( E+ G* T" i* y; w1 G/ Y5 ^5 o! G. C0 ?
34.Which of the following is not an example of a carbohydrate?
* c( X- o9 U2 a, V! S- k* x. n下列哪一个不是碳水化合物的例子?' L* B5 |! l) J$ r0 t! c$ [
A:Essential nutrients 必需的营养物质; O, C& k! a2 E6 g! i: _  U
1 z6 x) m* T: e* l) n
35.The process by which a liquid fat is made solid is called:
' m8 f, E9 {6 X, y% T, Z液体脂肪做成固体这个过程叫什么
9 `9 {% Q/ R  G; XA:Hydrogenation  氢化
$ @+ O" ~9 q: _. l& T  ^7 m" t
) j5 y  ]) ^1 N- N1 D9 O36.Which of the following is not an example of a fat substitute?
. _2 F1 Q3 i5 e, p. S下列哪项不是脂肪替代品的一个例子
" ]* X5 G# C% T4 W, jA:Acesulfame K  安赛蜜K表
. j2 k! J1 f- U. W$ r, q) f3 ^9 O: G
37.Health Canada requires that a product labelled "fat free" contain:
5 [( s* ~0 F* t" X加拿大卫生部要求的产品标有“不含脂肪“包括:
/ Q9 \4 y, {* m% G5 N3 Y4 r) oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ~' j9 a* d, o1 b, \- l

/ X) p. ?* J( F6 L. h2 D' t- W38.Which of the following is not a problem associated with converting recipes?9 V, z4 Z" A9 V9 P# I1 Z7 b
下列哪项是不相关联的转换配方问题?
; Q/ e: l  Y+ c' f& n2 D, `A:Unit cost 单位成本
, h( }. ?7 A& S; A5 `; `& i% G+ y; d& F& k' i* o
39.The condition or cost of an item as it is purchased from the supplier is called:& @+ r: R- D8 D5 B% ^1 l
从供应商采购的物品的品质或成本叫什么
  H! \- d$ H: ?* Q7 c% t! OA:As-purchased cost 购买的费用/ f+ U4 y. m8 }0 w9 A

" M4 B6 S1 X3 T8 w, v7 e40.The amount of stock necessary to cover operating needs between deliveries is known as:- x  E6 V$ i$ m/ w  q% ^
在新货到来之前用于日常所求的必要库存量叫什么
( ]! w0 U7 h3 Y; G& o, ?0 F, K8 OA:Parstock 基本日常最低库存
* O0 b6 x/ Q4 @  H1 k& `3 x% d2 A1 r+ _9 G' \
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, ~0 a) P6 \1 w7 L) H) k( y下面那个缩写是用来表明正常库存流程?
: N6 o* k. g4 t" ^) Y9 f; ]A:FIFO=FIRST IN FIRST OUT 先进先出
! j4 C% K4 n7 u7 r3 u3 k3 q8 V4 ~, a$ F' C; W
42.Which of the following knives is used to turn vegetables?
' W% z3 I2 y# P8 U5 \下面的那把刀是用来打开蔬菜吗?
# [) S- g" M+ n! J( uA:Bird's beak knife   鸟嘴刀* v8 C0 W! j8 e1 S% _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 |/ e  _- b) X3 R
0 Q; r* B/ K* A( [9 h; R
43.What is an instant-read thermometer best used for?1 v8 G& z' `  T$ T5 t9 m
即时读温度计最好用于那方面?3 d" ]( r  ~, D. p" o$ s$ b& Z) p
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; I$ h5 X0 r8 d/ H5 ?2 n* l2 J
* k0 M% t% V* F$ ~$ s( K% Z  C* r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 c5 _; V$ b, G* o% 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
% Y8 P& V! ]' Q1 [  }1 _: bA:Cast iron 铸铁0 H9 a) j: |- q8 K1 [9 x

' d, o) d/ V+ T' W8 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 t% P3 i0 F  `9 G+ h1 B哪件装备下面有一个可移动的碗和一个S形叶片?) G; @2 z) g  x7 M/ F
A:Food processor 食品加工机
: f& s7 N4 c- b, I, jhttp://www.google.com.hk/search? ... iw=1263&bih=572
& T3 U/ M+ L6 S/ s, Y2 r
& Z( s( \9 I" |+ N9 X- [  O46.Which of the following is not a rule for knife safety?/ f& o7 g, z; I6 u) a1 S; [
下列哪项不是用刀的安全规则?5 z: Y2 a+ o' q$ H# S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 f- J( R5 r/ L; M$ l& X
6 W% e2 ]& g  F2 L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% T1 V& [0 z# \0 e' @* @6 a3 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ h( d& m: o$ h4 `# d* b; _/ N
A:RondellES ! O3 j* ?/ b- Y/ O7 v9 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) a7 O) S$ e. u& ?$ F

" N/ z; @' o' B! d4 g" g48.Which of the following is a diced cut used to garnish soups?, X8 |& K1 L: k3 d. m9 v
下列哪项是切成小方块用于汤的装饰?
- ~& ^) Z* P9 }% \2 \' Y! a, tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 M2 s. P7 G" L0 s5 p! g  p  P' S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ C1 h9 W8 k/ P: w8 h
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!!——" b. y0 z5 [0 u, A7 w( e
A:Gaufrette ' i" W) N$ c* }+ v& D3 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 B" S8 Z- ]* s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 {4 J, j2 [8 H6 W% L3 }4 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* y) I1 a  B  d- v' \; L# F2 e9 y  P5 I9 |$ U
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' c5 R1 G- y9 L1 a* z
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)
, d1 D# y8 \+ O4 O8 f4 M- J5 c/ KA:Cilantro 胡荽叶 香菜: x; `. K! y- L8 J) s* Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% g' B% T, b/ ^  i: Q& R) x9 R0 b5 m$ m% l- d( K$ F4 X+ Z+ f8 f5 x
60.Allspice is made from:
' R* [& k) E* E. f. p* `4 ? 多香果,  多香果香料是什么. X* L% y$ H" {, T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; B9 O- `% x3 c6 q# PA:A dried berry 干浆果. Z* r: i. @& }0 y  ?1 [/ e0 f

) }# n6 n' ]3 u4 |+ I$ d$ n$ S61.Which of the following are used to make a sachet d'épices?! v2 S4 M3 `; j- G7 J* B: B
下列哪些是用来做香包德épices?0 J, r: G7 E2 \' o7 V! @
http://www.sachetcatering.com/
4 s8 `5 g; A' e& X" {% cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* E2 f: a- `: ]1 Q5 C3 K' s  p5 z- f1 D
62.Which of the following condiments are not soy based?
; h  w4 o! A( J/ g% I3 @) H# k; f下列哪项不是酱油调味品的?4 Y1 i/ Q8 i( `( H% H, M
A:Wasabi 日本辣根2 d2 p. l! `  n# V2 X) G3 _5 m
5 ~5 _! G! h$ z% l- G1 G& N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 H' o: K) h% t/ v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:
; a* Y' D0 ~! v) \A:Pasteurization  巴氏杀菌: a/ W$ V0 U# V0 J2 z8 k

3 N# L7 [$ G6 n9 O3 N64.Which of the following steps is not the correct procedure for whipping egg whites?
: ^7 z! ]* L+ @+ i下列哪个步骤是不是正确的蛋清搅打程序?
6 G3 n+ M' m! }! n( q7 mA:Allow to rest before use. 允许休息后方可使用。0 @; B- b) @2 n3 e
5 c0 @+ m3 j) ^) T" s
65.The weight of a large egg is between:一个大鸡蛋重量介于:3 O0 [( U! n- [: {1 I* z
A:56g and 63g 56克和63克
5 n- j* g; a4 S! R) D) g8 R' S& @1 e' W0 r! A
66.Evaporated milk is a concentrated milk that is produced by removing
6 X' ]" |8 [+ C, X6 ]& ^  r炼乳是一种浓缩牛奶 是去除什么做的% E& N& R; `' a" k# ^9 L  Q3 q# E
A:60% of the water 60%的水
( m9 T. S1 x* s* ?1 |2 W4 A0 P) y0 n! c3 Q) V, F5 g
67.A method of cooking that transfers heat through a liquid or gas is:9 |$ O' V- z$ g: v4 |
一种烹饪方法,通过转移液体或气体是:# f6 T0 {9 X+ P$ \* @- D; A0 y, a% U7 _* o
A:Convection 对流. I) m' k( i2 v3 ~, G! m8 ~
7 H, U6 c6 c0 ?* w
68.The cooking of starches is known as  烹调的淀粉被称为- ~( w8 v. T( Q" b
A:Gelatinization 糊化
% }  {* G2 L5 M- K; D1 l! _* W+ q& R0 v5 C5 U& e3 w; ?: }! j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 ^# A, p6 [% E) hA:Braising 烤
( i9 q& B. \" m) R$ S5 s, @: J
, J) j! s  E7 u3 [. {- {9 E70.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:: w. B4 O. w- a0 T
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. ^  C: R9 n" m- f1 Q: r: l3 B# |  c5 g3 P8 o
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
! G. _3 ?8 @* f6 gA:Fumet 原汁( Q9 t, a4 O; c* t1 b8 _: `
0 X9 u. w  r" f
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: `, U0 A4 {1 m- O' C( m  S0 V6 j' ]# o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) E4 z3 r/ Z5 e  Y' Z+ T; T+ z# g

! R8 j; k: o0 j' P- l73.Which of the following is a principle not used in stock making?
, D4 C' x) X1 e0 W+ z, j8 n6 i下列哪一项不是用于制造高汤(低汤)的原则?
0 m7 J6 ?3 K8 AA:Start the stock in hot water.开始在热水中操作
- A4 a, d$ `9 l9 J) S
& N4 p  a7 V* A/ N! ~! b0 b74.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 M3 w( e: J# u
A:Remouillage 法语熬汤# l  i8 }$ G+ {0 h$ x
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