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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。
, O: X4 D" {0 C% m/ X( M' W9 B7 Q, m# t( G2 K0 X
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。
# U- ?& M. P2 G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
/ P8 A. Z0 M; f7 u% e, \1.Which of the following methods should be used to determine doneness in a New York steak?
. r% x4 U2 C; X( @8 M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)* w. c! k: c. {* u* K
A: pressure touch. 压力触摸
9 o* ]4 H2 J, D2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& a0 y! O9 w4 E, m% C
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: y% R# y: ~2 x/ t  I, I* ]$ m0 A
A: acid  食用酸
$ H- c/ Z- u' I3.Vegetables are major sources of which of the following nutrients?) N, Q; Z2 w* ^. \* W! s
蔬菜中包含的主要营养有哪些
' G! S5 R  i: ~4 d; E: w; m8 [9 |A:vitamins and minerals. 维生素和矿物质。
8 I: R& e# b# B+ D) E* A' P% ?, x9 p, R4.Cauliflower is commonly served with
- C- {9 j) Y. y, X花椰菜(菜花)最常见和那种酱汁搭配
9 l% q% I- n: o( F. r/ V0 yA:Mornay sauce. 奶油蛋黄沙司
' B) [1 }  y- h- `5.Which combinations of products are found in pie dough?7 N* L. D: m7 D# Y# R, n
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) F, v3 A! U( O" lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 e2 r1 j  M( ?, \" f
6The French term for mussels is 法国语青口(海红)叫什么
' }+ ]! _% o" R! w# M& g7 c8 s3 F% sA:moules.法语青口,海红
! s& E) F  o1 W6 s$ ]% L! ?7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 `3 v9 C# G1 l; [A:faintly fishy. 稍微有点似鱼味
7 [/ u6 q& X* c# j% }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; [: T! ^6 i/ _  ?) B) a- J
A:2 days. 2天! H! B" H9 E. i. f! C
9.What are the principle ingredients in ratatouille?
7 o0 E7 h4 ^" Z0 |" G/ _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 X5 |; w5 p/ g) N+ \  rA:Zucchini, eggplant, green peppers, onions and tomatoes: {4 ]/ w$ V# q* [! ]+ Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& U6 E8 _- b2 H2 t% e/ |1 W' V7 c" g0 _, x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 V0 z, s! i5 g/ xA:cook food in quantities that will be used up within 20 to 30 minutes.! y& Q3 d* ?: \' S8 G6 h- L+ Q! y
大批量烹煮食物要在20到30分钟内3 J' a0 w7 A0 j7 }
11.What person has the authority to issue a Health Permit?1 S0 j" Y7 M# x# u( d' p0 [2 h
谁有资格颁发健康证(卫生证)。4 K' F# I: W7 v" P& R
A:Medical Health Officer.) p) e) O3 \" j/ _! S3 _
医疗卫生官员。
0 {* i2 U* d; B- i! r12.For what period of time is the health permit valid?
( I0 W- ?1 L; b. O* C3 I健康证的有效时间是多久?2 I+ o  G. z2 }" a# o. `
A:12 months.12个月" @! E5 {9 o  w4 i9 F/ D" v( u0 Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. C5 j; s7 F- q' j. j/ u7 `
在食物和饮料准备区,通风系统换气的标准时什么1 T, c' l0 ?1 f# K! b7 F1 Y' B
A:08 times each hour. 每小时8次" y/ b5 ?+ A' E) `/ N9 x9 S
14。The minimum temperature for manual dishwashing in the wash sink is0 }  Q+ w% `1 g8 t6 j
手工洗碗,洗碗池的水温最低多少度?
1 y8 w. ?! H' A9 K3 GA:110 degrees F (43 degrees C). 43度4 h* j. P. }/ f& u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 h/ F  Y4 R8 d! f8 o. K3 |用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 ^5 _9 a- E0 D* b  a) k
A:180 degrees F (82 degrees C).  82度! h" g) p! H+ P8 }
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ y3 Q; s; I+ ?1 [- i) R0 R
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- _4 c* ?7 N! f4 |A:en papillote.  法语自己理解! O4 m  w3 y# l# G# b" k
17。Wing or Club is considered a
/ i7 g0 }  F2 {翼和CLUB 被看做是一种...
7 K6 ]. h$ M& z! YA:Bone- In Cut     带骨切
! e9 a2 t3 Y0 T2 G# h18。New York is considered a   纽约牛扒被看做是一种- H% d/ ?; e+ P/ D+ j3 d! v! ?
A:Boneless Cut     无骨切
  q& Z) J# \9 ^- X. p19.In general, a court bouillon for freshwater fish will contain4 ?* X! s7 E# p0 F$ 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) L6 v; C# q3 Y# O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* Q( W9 |9 I: c9 y1 L% m8 ~! X和做海水鱼同样数量的调味料和香料
3 }: m/ t4 F* @  Y20.Anise is very similar in flavor and appearance to
1 N- m) Y, B' f( D( W/ U八角和下面的那种原料有相同的味道
) B& k2 A, u' B4 ^; qA:fennel  茴香1 Q2 V; c" ?; a- f6 D$ f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: y) ]) U% \. d2 s4 y0 e" k/ ]下面那种原料更像大葱且有平面的叶子
: F" p5 ]- Q* ]) ]# {A LEEKS  似蒜葱 (这边人叫京葱)# C$ o9 C5 T+ T) H6 d, _2 h' b3 e6 t
22.Which of the following cutting shapes refers to a small dice- p, }4 l8 Z" }
下面那种刀切形状指的是很小的粒(末): n% _- E$ a$ @; k3 u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ R6 W( V9 j- c9 @6 p. [+ d  O; ?2 [23.Oil is added to the water for boiling pasta in order to2 p4 n$ {, U7 M8 V  ^
向煮沸的pasta (意大利空心粉 )中加油是为了6 W  w8 R, x) ~% T' ]
A:prevent the pasta from sticking and to minimize foaming action.
2 V8 i- X4 n9 D- I& O$ c( P' \防止面条黏合并降低发泡。0 O( W6 R9 R: y7 g! n
24.Which pasta dish features pine nuts and basil?1 M1 ^0 z! {2 P( D! t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): |  \+ ^' k& Z* H1 N
A:Pesto.一种绿色的意大利面酱 6 ]3 `6 R+ {+ n1 I/ c4 l
http://www.tianya.cn/techforum/content/96/563836.shtml% c  c' P) p5 g; K  _4 q
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25.Which of the following is a spring vegetable similar to spinach?
) o0 R2 \1 q4 [3 Z8 M& {8 a下列哪项是一个春天的蔬菜类似于菠菜?
/ N1 @& S  p+ f& \# ]) k8 bA:Sorrel. 酢浆草。
- ]% [9 A1 [" _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:
3 q$ L1 P7 Q4 \) U+ y- [9 I$ {1 K哪位厨师最早带来高水准浮夸的美食
. A6 y- r. _/ o# }- JAAntonin Carême 人名 安东尼·卡罗美
# ]) |- ?+ N9 t# j) `) {8 ?+ @- m% y' ^) D! T+ v5 a* i- R. S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* l1 \# v) a% t$ R下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ ]2 m& ]! u1 j) H- W2 |9 I
A:Cast-iron stoves         壁炉0 s& ^* s4 _  |# R' A" h
http://www.usstove.com/products.php?id=6
% e" H3 L) R+ `6 q6 ?* n0 H* F( `' A# a$ h6 d
28.The French term used to describe the roundsman, or swing cook, is:
9 h8 q) ]3 n& [  F# [0 D8 {$ H9 _法国术语,用来描述roundsman,或摇摆厨师是:
* f+ b& }+ [9 k; {8 e& jA:Tournant   图尔南! B! w; V" l& n/ e; G0 e# l; _

% k% J5 V. `: J0 |& D$ e+ W( t29.Another term for the wine steward is:8 Z3 f+ W3 M, G
葡萄酒侍酒师的另一个术语是:
0 i% ^7 M6 H: }* r* n4 @7 W4 lA: Sommelier 侍酒师
- J% G  h7 \! k" m! ]. x; u) n/ S9 C, [+ y1 \
30.Molds, yeasts and fungi are examples of a:
+ ~0 U% d" \' r, v8 L+ R' [) g霉菌,酵母菌和真菌是一个神马例子" S8 t3 Z9 l/ z
A:Biological hazard 生物危害/ E& J* |% C) o  T0 ~3 l
# ~) [9 P7 |5 \; @6 u+ n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ }( |8 J. ~( M根据加拿大食品检验局,食品的危险温度区在多少之间:3 y  K6 T& @/ ?9 u9 l
A:40° and 140°F (4–60°C)     4-60度
# M( w5 m$ x$ Q% l& P) G  r( C. L1 @- O+ U5 N( o8 W. H1 H
32.All bacteria need the following for survival:4 n; k- L% y5 o2 B  ?( P
所有细菌生存需要以下哪些内容:
( ^2 I* i: A. H- |  L8 d4 Y6 m% RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" w, W" j+ S0 s6 ]
/ \! H. f: ^( M' M2 Z8 N. U( i1 X
33.Which of the following correctly represent critical control points in a HACCP system?
  [$ n0 c$ [" W6 O以下哪项正确表示了HACCP体系的关键控制点?
/ P$ R, ~0 K# a- z- K4 }A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 P, e. _6 h1 ]. b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ `/ D/ }# q8 T: Q
3 a) F# o% n- N6 T& J34.Which of the following is not an example of a carbohydrate?
0 @( F4 V% t/ E/ N! B- [- |下列哪一个不是碳水化合物的例子?
1 r0 `- H. y- C/ q1 a" B; wA:Essential nutrients 必需的营养物质' A; x4 u( P- L- t; o
2 W3 }" Y; D  h& w8 x
35.The process by which a liquid fat is made solid is called:& P3 r( k, R( P* G
液体脂肪做成固体这个过程叫什么
; S! ]) I8 c* }, X* n& F( O, zA:Hydrogenation  氢化9 |; u3 l1 N! t( [" i

1 I+ o! v6 R3 W36.Which of the following is not an example of a fat substitute?/ T- u6 d0 |/ ^. v% e. U
下列哪项不是脂肪替代品的一个例子6 H; j, g/ P# c' I# ?
A:Acesulfame K  安赛蜜K表
( G" z) X1 w$ A+ @5 ^2 n, b- M  t; q1 _" U) h
37.Health Canada requires that a product labelled "fat free" contain:8 r0 L' ^+ l) X2 P1 V% P7 d
加拿大卫生部要求的产品标有“不含脂肪“包括:8 D; o9 W6 X$ w; x; o" k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?% @/ n1 q& }1 M4 B% S! C
下列哪项是不相关联的转换配方问题?0 A. L% I8 C$ O; p; j
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
1 l1 o$ o# \- ?从供应商采购的物品的品质或成本叫什么( {7 u5 T9 K* ~/ B( a
A:As-purchased cost 购买的费用- r% s$ w. Z& I  @+ b
) Q) Y: j3 J; ?4 G4 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& }  f, i0 |/ ~在新货到来之前用于日常所求的必要库存量叫什么
; I1 {, I. [1 |, B6 AA:Parstock 基本日常最低库存
6 G# |- p& v9 {( B, G' c2 s# }
9 v! O2 g# i* {* Q7 S9 r. a9 ]9 _5 y41.Which of the following abbreviations is used to describe the proper rotation of stock?( Z- }3 F; Y) J
下面那个缩写是用来表明正常库存流程?
! K1 u; L6 h2 g, ]! p# gA:FIFO=FIRST IN FIRST OUT 先进先出: Y  m2 S+ e6 y6 d0 w' x% @

- e& v: b& M  j! S% ~+ P42.Which of the following knives is used to turn vegetables?+ _" [0 N4 ^3 T% N' ?, \! o2 Z
下面的那把刀是用来打开蔬菜吗?
. {) k. W3 A7 E; l) |A:Bird's beak knife   鸟嘴刀7 k* [# S% s+ k8 V; `; T  D, W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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7 T; Z8 W, X0 m% L- g' ~/ s& O, Z0 _43.What is an instant-read thermometer best used for?
9 T0 f4 K/ _/ @+ Q  p: y- r, i- y: X即时读温度计最好用于那方面?" g, X. O: n5 C, u7 g1 T" Z1 o% u8 V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( C3 r) h$ h8 {4 d2 A: o; u! p8 \; L+ A% w; l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 ]2 C/ \. M' U& }, O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 ]2 X; f- {5 F! @6 H3 H) XA:Cast iron 铸铁8 ^3 \( X$ t# T! S* H( H) U$ ?
& G7 Q4 \' V9 {3 ]% |& Q- N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: O- N8 D0 Q/ j0 s  O" y6 Y# o
哪件装备下面有一个可移动的碗和一个S形叶片?5 x$ C, }9 O5 P. K) Y% z6 f
A:Food processor 食品加工机0 w7 @1 z3 J7 X# r/ K  o( k) S
http://www.google.com.hk/search? ... iw=1263&bih=572
8 m7 k, `' v5 q% U" n7 w
' d: A2 u* z5 X9 O46.Which of the following is not a rule for knife safety?
5 F5 N9 \- X3 g7 \下列哪项不是用刀的安全规则?  n6 I& V+ G( [! b  _" f! _+ A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 {3 x' K2 ]  |" Z( z  }9 D
/ P* A& Q' }2 J* a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ B( m* G4 I  D8 m: n, M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 K/ `0 _# f# _( c* b1 M# `! yA:RondellES
$ u& v  D$ t0 k2 J  Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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) b5 F5 }8 [8 A* N48.Which of the following is a diced cut used to garnish soups?
1 J. ^) m1 Z- L下列哪项是切成小方块用于汤的装饰?
# T  g6 T( R& O: AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  y! L$ j# Z8 N+ Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 E% X' u# z. F- ~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!!——
6 V: {# M; X- S) M4 kA:Gaufrette
1 b% |& e( a5 @; w+ i6 s1 x8 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* Z6 F2 v% s1 e  a. \$ [& l/ P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; ^* f7 A0 O) N: l* @) z  r8 fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% |) |% Z6 V% ^# p

, Q! Q& a: s/ @4 z9 E  s7 i4 }% F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) F  V. L' k0 T1 {6 E0 D& F6 p- s, ~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)# T! X. w" }2 ?, ~$ \& Y( r3 E
A:Cilantro 胡荽叶 香菜
0 \8 z. j3 a6 h8 z% C+ i8 P4 I# ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 l* _  c* E; D6 @* i- R4 y

; k  P% W' x, E& U  a60.Allspice is made from:$ e- O, M" B# X  y" K" _3 w
多香果,  多香果香料是什么: Q' ]9 g; Y/ X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 v! P; J; l) `9 P1 }* ~5 d6 m3 \
A:A dried berry 干浆果
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" x0 l/ c  T7 _$ Q% C& B& ]/ A/ N61.Which of the following are used to make a sachet d'épices?
4 \) q( k1 E( \下列哪些是用来做香包德épices?1 B6 l0 u5 g0 _7 y% z7 x
http://www.sachetcatering.com/% O" P, O8 q) L& E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?# U' U6 P9 [! G) K" [# `. X
下列哪项不是酱油调味品的?: e- {' L9 I4 d6 h
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; |7 S$ d9 E0 K7 Y& G0 ?  G9 y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:
. n, J% a; T( d" X7 M/ N" }A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
  _: L: n/ ~% p) }下列哪个步骤是不是正确的蛋清搅打程序?
4 G9 L  f: P  |9 E9 x4 ~, NA:Allow to rest before use. 允许休息后方可使用。& q9 f1 E0 c8 l1 x! [/ i7 D
5 d( j, o) w7 ?6 ]/ T& x
65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ P& g$ [/ E0 GA:56g and 63g 56克和63克
! M0 ~$ ~1 _' _+ \0 w; ?. O, u& }$ |5 b6 d3 f4 f$ w7 X5 ~
66.Evaporated milk is a concentrated milk that is produced by removing
$ {+ g- G# {) c; f' P炼乳是一种浓缩牛奶 是去除什么做的
1 d& K9 c! w7 ]0 T6 P8 XA:60% of the water 60%的水
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3 w8 R# _; O( S; _" z  R" r- S67.A method of cooking that transfers heat through a liquid or gas is:
! ?8 [! g) D0 L; X% L) O* P一种烹饪方法,通过转移液体或气体是:
0 |; q- l+ L1 h- I" C$ n8 R1 X% lA:Convection 对流
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: |4 g, E2 k- B  F68.The cooking of starches is known as  烹调的淀粉被称为  ]) C" J, W1 b& L0 N* \
A:Gelatinization 糊化
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& \0 q, Z, \, D8 ?3 _& ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 Y. \! ~) O! U0 |7 TA:Braising 烤7 n$ L0 O; `6 U3 p
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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:) Y% _3 m/ r  `. n) x$ [1 v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; O$ c4 E3 I* q# R5 d( _# t: t

3 V5 b2 ~, o; O1 L  {, ?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" z# p+ s# F" K1 P
A:Fumet 原汁7 D  u$ C4 Y) n! |: `: m# U
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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1 Y0 L* |* l( B  Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?+ H( F/ u- X% V
下列哪一项不是用于制造高汤(低汤)的原则?4 F" s. z* W6 v. c
A:Start the stock in hot water.开始在热水中操作* d( j$ v! f, N& v0 O5 {& J. ]' c

! l1 g" K- ]9 s2 w) L74.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
! v- N0 m# j- n: }+ j. dA:Remouillage 法语熬汤
0 U3 I1 C& f4 m: x0 ?! ahttp://www.haibao.cn/blog/post/176242.htm
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