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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。
3 e1 g! M" `. `8 g; r+ {: |3 \) D2 |/ L2 t! D) ~
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。
. `( g' U& w3 [; n; D) E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
5 l! k( C& m( _- G! F1.Which of the following methods should be used to determine doneness in a New York steak?
0 [4 X" ]% E1 r, N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)
2 j4 ?' Y- O% K# B3 VA: pressure touch. 压力触摸
" k" M7 d, \3 u/ \( C+ O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 R8 K  I/ X0 G) D' b
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$ i0 i9 C0 v+ b3 L( N
A: acid  食用酸1 p& j  D! W+ l2 k/ j6 I
3.Vegetables are major sources of which of the following nutrients?! v( E" J0 ]) _: c
蔬菜中包含的主要营养有哪些3 P& z* k; A8 d* \! A+ y& v9 u
A:vitamins and minerals. 维生素和矿物质。
+ e# r6 a1 B, C$ u- j4.Cauliflower is commonly served with
" o( r5 X0 P& t9 l& b: \花椰菜(菜花)最常见和那种酱汁搭配0 \. N1 e; M+ J# L7 J/ x% i
A:Mornay sauce. 奶油蛋黄沙司: {2 v) w: V  x0 F/ e& G' y
5.Which combinations of products are found in pie dough?" [5 D) o; q* u8 ~7 H. p
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ {; B8 u& m( H* SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- b4 W/ G/ C4 A! a; ?" B6The French term for mussels is 法国语青口(海红)叫什么' J! B1 B# y% y1 a1 W; |: I
A:moules.法语青口,海红
3 `! F0 O' ]7 e2 L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 Y/ T! k/ V2 A' \8 dA:faintly fishy. 稍微有点似鱼味
8 J# B/ e! Y  J# ]; ]9 V8 y, r8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" ]7 T( X" T1 O; P/ F- q
A:2 days. 2天
) G2 b. b( T' M# q, @9.What are the principle ingredients in ratatouille?
: h+ `; k( R3 `9 ]$ w7 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). [0 ?0 f* o/ U6 d7 D
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 L! I; T* ^. t; B西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 [' |& Z" t, t- U8 D1 V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 a5 b0 K# E. b) W  g9 FA:cook food in quantities that will be used up within 20 to 30 minutes.9 d* D3 L) w1 m( `2 r2 h* ^9 D1 w
大批量烹煮食物要在20到30分钟内
0 s# z! N7 x3 n) K! l5 Q, x11.What person has the authority to issue a Health Permit?
1 K8 m; u1 \& {2 f; w0 K+ ]- b6 a谁有资格颁发健康证(卫生证)。
& Z- g1 j, ?% I& F5 l! m( GA:Medical Health Officer.; E9 q' e* R7 y: u4 v: ~9 H4 ]% ^
医疗卫生官员。
3 Z' Z* B7 t! z7 A12.For what period of time is the health permit valid?
, _6 Y! q2 ]" v9 C健康证的有效时间是多久?) H8 B2 _& Q8 d6 Y, y
A:12 months.12个月$ B( m" H" R3 I1 m2 b$ Q7 Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 ]& T/ h; d# d) g& y) K- L
在食物和饮料准备区,通风系统换气的标准时什么
8 Z( Z7 {! v2 m( P# ^A:08 times each hour. 每小时8次
- e" O, P% s2 T' J7 y  r14。The minimum temperature for manual dishwashing in the wash sink is
4 w2 I- N- A5 E手工洗碗,洗碗池的水温最低多少度?
# y3 S/ _! I, B, ^3 _. aA:110 degrees F (43 degrees C). 43度
" v' ~7 H- x8 l0 B3 w1 c" U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) Z$ w8 R  u6 e! Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 o( \" O" |$ S, c
A:180 degrees F (82 degrees C).  82度
) x3 {+ A+ H" b, g5 H16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% p! h9 t0 Z1 t/ E: Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ n3 P- Z/ h1 AA:en papillote.  法语自己理解
1 k8 E1 h7 F+ k- S17。Wing or Club is considered a
9 r- r5 ^9 `; O. d翼和CLUB 被看做是一种...) b4 F. z5 u$ m, _6 c
A:Bone- In Cut     带骨切, C# F, |3 V( s4 x2 R1 o
18。New York is considered a   纽约牛扒被看做是一种
( d' G" b* z) J6 H3 i( OA:Boneless Cut     无骨切3 U. B1 P8 Z4 u. r0 k8 r9 F' n# b
19.In general, a court bouillon for freshwater fish will contain2 u* u: i% {6 p! R* B
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
7 U" X: c2 D6 O! z3 M" U7 N1 K; yA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 ^+ t7 x2 V1 N3 a: b- n3 v( m
和做海水鱼同样数量的调味料和香料8 Y4 G% Z  {4 K+ R* [4 `
20.Anise is very similar in flavor and appearance to2 h/ Z8 E* r8 u3 _, D: }1 Z
八角和下面的那种原料有相同的味道, O: S0 e+ g$ d$ Y' s
A:fennel  茴香
2 y! s& R9 e/ U) j1 D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 @/ F) U2 T1 h* S9 Q# _$ a" ^
下面那种原料更像大葱且有平面的叶子
1 y- B3 B" d' i! x& u$ _A LEEKS  似蒜葱 (这边人叫京葱)
1 j! F3 ^; D$ x& s/ ?4 L3 n22.Which of the following cutting shapes refers to a small dice
1 ~! |9 e9 g# l下面那种刀切形状指的是很小的粒(末)
. K7 [7 K% H8 x% d& Q+ k* ^A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: p+ k  J$ b& |7 }7 Q23.Oil is added to the water for boiling pasta in order to
2 [3 N$ @& u$ U+ q, o+ G8 I" g向煮沸的pasta (意大利空心粉 )中加油是为了
) g! q- b$ o2 I2 L# dA:prevent the pasta from sticking and to minimize foaming action.' _2 h; B, G! `) x" o6 B9 `
防止面条黏合并降低发泡。
4 |9 M& E' G8 l; e+ X3 P0 k9 K24.Which pasta dish features pine nuts and basil?7 c; S/ K% b- A: a, A0 Y9 ?- _& ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 l* v2 X9 T; V0 p; M. {2 ^! d: |A:Pesto.一种绿色的意大利面酱 9 L6 n& v0 ^- j! D9 p, c& I& y
http://www.tianya.cn/techforum/content/96/563836.shtml
. @- h5 z" B; N5 U, N6 |; O5 y+ z( O7 b3 h9 G
25.Which of the following is a spring vegetable similar to spinach?6 I0 J) |$ e7 t( M' f6 r
下列哪项是一个春天的蔬菜类似于菠菜?+ I0 I/ O' E! |. C8 y2 ~& E( w
A:Sorrel. 酢浆草。
, f9 s) G+ q: U  nhttp://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:
  Q" Y0 i3 ]" H& b) Y3 C哪位厨师最早带来高水准浮夸的美食
# I/ O6 @! N# j# i) C$ U! RAAntonin Carême 人名 安东尼·卡罗美
- M* d0 h* k7 J  _
1 k, s* ?% K2 Z2 }0 t# ?+ l* o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( s- W3 @8 @) h+ ^8 o$ f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( x  v6 @% B/ \# r+ H* ~
A:Cast-iron stoves         壁炉& a. w1 o+ m; w- }8 |3 }/ c' ]4 x
http://www.usstove.com/products.php?id=6- s- i! S  J& t5 z" c

  F; Z5 }8 d# @; `5 E# B; u4 ]+ i28.The French term used to describe the roundsman, or swing cook, is:
' O9 x5 c, N  z3 s法国术语,用来描述roundsman,或摇摆厨师是:8 \  c7 G" y$ c" O/ U9 u
A:Tournant   图尔南
2 ^1 i$ o" f( L: }4 H) K
5 n, m3 t- J- [( b3 J0 H29.Another term for the wine steward is:
7 v. u$ A9 ]# _' @" W5 n( X, W葡萄酒侍酒师的另一个术语是:3 Y1 Y( f2 ~$ X. n9 z7 M- g
A: Sommelier 侍酒师
* t. y; d# l1 O0 o9 a0 t
8 r4 z( ~7 F/ m# X30.Molds, yeasts and fungi are examples of a:
. y9 G7 O* N; d霉菌,酵母菌和真菌是一个神马例子
4 p# O6 O, k5 J% tA:Biological hazard 生物危害
2 X6 n: U2 c. O, s0 Q4 Q
. ^- [. A2 [; W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' A' h1 w& V: q
根据加拿大食品检验局,食品的危险温度区在多少之间:
* p3 e$ {0 [- N! q1 n! `8 X9 SA:40° and 140°F (4–60°C)     4-60度
( g6 Z& d1 @& ^8 D( Y) J3 ]9 s6 x- }( x
32.All bacteria need the following for survival:
% ~8 o* F; u3 D. z. r所有细菌生存需要以下哪些内容:2 h. d4 y! R* n) I) Y. }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 V3 L1 v! u1 P; u
  u0 W0 e8 F! R0 I) W# L* A
33.Which of the following correctly represent critical control points in a HACCP system?. o( [1 f2 O6 o' N$ J3 w' x
以下哪项正确表示了HACCP体系的关键控制点?
  @) Z: z$ w$ E" u. `6 JA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ w& X4 H1 l0 @, h! k% W0 o( d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 c+ C9 @; ]. s. s+ r3 O6 ?3 J$ u' [# b, c" E* ?) I- V0 ?4 l
34.Which of the following is not an example of a carbohydrate?5 y5 e/ U# {! E: K
下列哪一个不是碳水化合物的例子?
! |- p) i0 t, {$ vA:Essential nutrients 必需的营养物质  f) B- F0 F  ^4 x2 Y
9 n: t( I0 E8 K4 A* d: o* k
35.The process by which a liquid fat is made solid is called:
; I* i3 J4 @" @3 K# Z: D- D液体脂肪做成固体这个过程叫什么( g' v' s! |# b  g. x
A:Hydrogenation  氢化5 ^3 `6 f' f  P* x. f' K0 q
+ C$ A5 u' C; G4 G, w3 b
36.Which of the following is not an example of a fat substitute?
" g- L0 T3 i& R  [下列哪项不是脂肪替代品的一个例子/ g. {/ D+ N. `5 y8 n, g
A:Acesulfame K  安赛蜜K表
; a% x! R& E2 B! L3 L% {0 ^
+ ~8 j1 Z; O" _4 y" `4 d1 P. ~37.Health Canada requires that a product labelled "fat free" contain:1 D+ K4 N1 G# `8 I2 f
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 V# F  m, j! KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 E3 F. v  Z, i; w0 G+ d( X3 ]. G* h% c
38.Which of the following is not a problem associated with converting recipes?
3 s9 O& i2 @0 q' L下列哪项是不相关联的转换配方问题?
: O$ Z: ?8 l/ S; oA:Unit cost 单位成本7 c9 s* U( X6 s" r+ O) `

2 E- X, h0 Y. ]: I0 m2 @5 e# y39.The condition or cost of an item as it is purchased from the supplier is called:: @; k$ }2 Z1 \" f
从供应商采购的物品的品质或成本叫什么
& F& I. _; d% b4 L6 NA:As-purchased cost 购买的费用
" r' \5 `  X7 X; v: }& y2 @, t' g9 w8 l( {5 v" N3 I
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 }8 z6 L: U% P/ y+ x在新货到来之前用于日常所求的必要库存量叫什么3 ]/ H4 n8 o- A# o1 z; G6 V. @
A:Parstock 基本日常最低库存
1 t+ K9 ]* ^7 T/ G9 D0 U& ]
  V  t4 l/ u* @2 r0 |5 V41.Which of the following abbreviations is used to describe the proper rotation of stock?
  I) w% A" J9 X" r: ^下面那个缩写是用来表明正常库存流程?; _2 Q$ b* @) [9 n* g  M
A:FIFO=FIRST IN FIRST OUT 先进先出
' y" V. Z% G2 o3 {3 R1 P
. T1 K. ^; F7 ~$ S7 j2 {/ R42.Which of the following knives is used to turn vegetables?
3 l$ G& n$ I2 }( ]7 M下面的那把刀是用来打开蔬菜吗?& N; I+ y* p1 L8 y! ^& Y- C
A:Bird's beak knife   鸟嘴刀
6 o4 y% I$ A" i- Q. z* L  x! Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& i- ]! ?: Q: Z

3 q1 k6 I6 W( f9 b43.What is an instant-read thermometer best used for?5 N: N. T/ t" y, d0 g$ x  g) T
即时读温度计最好用于那方面?
4 |; A* [5 x& a) b  SA:Checking the internal temperature of a roast 检查被考物品的内部温度
) e6 W8 y; b8 g7 u" I9 O, U3 L) R
! R3 X2 ?( ~. i8 w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 A, H$ \: N4 ]& Y6 U( t- {* F  f下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 x* c) m9 ]  S: Z. Z7 l' sA:Cast iron 铸铁2 D( C+ D' e) {* i% V( `- ?" t

( H! X* ~. d1 n$ R& d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 B& P7 x- \" X: W/ k
哪件装备下面有一个可移动的碗和一个S形叶片?2 X$ P, M7 q: N) c  t0 {, y9 l! @
A:Food processor 食品加工机- b  Z6 N1 J% j0 T9 w
http://www.google.com.hk/search? ... iw=1263&bih=572& D5 N7 r( U% r6 m! Z

. v0 I' M  @+ L( U3 \4 J* j46.Which of the following is not a rule for knife safety?
$ M$ ?) G7 L3 g; b6 h6 a下列哪项不是用刀的安全规则?
4 G* H4 _$ N/ U; S8 VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 @/ ]& V' U* C/ h) b

* a: {9 r, P2 \2 u) M% |9 w4 H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ `9 u5 h# b5 z4 O" D0 r  G7 n$ K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 v9 s9 m9 w6 u3 U% UA:RondellES
% S& y; g; n9 x2 @( ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% o1 _7 W3 x' o7 s' k' A: T0 t& }+ I6 A# C% k( ]0 D3 T
48.Which of the following is a diced cut used to garnish soups?
# }5 O" _# D; l: X0 n5 G下列哪项是切成小方块用于汤的装饰?- [7 b, x& W" @" Y( v1 D/ X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) U! s$ S+ I- ]9 [, S, {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  s- D  H, U; G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!!——) P* R/ A3 ^- f6 n! @
A:Gaufrette 2 G+ ]9 t7 o( t+ `$ l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 i$ ^( j+ H( @( z9 d- s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ ]% b$ j! i$ G2 P. o5 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 u: q5 _# s. S0 [0 j+ f
9 u, ~, g2 F8 e0 I# s2 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 n3 {. v9 \* g7 N, J+ b3 x1 [
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)
8 W: e8 Y" }) V) H$ j, c0 L% c6 B. TA:Cilantro 胡荽叶 香菜$ O: V8 G' |; }9 \2 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. k1 a8 D# `3 r0 X, T: }
( a' H$ k; w6 b3 [4 M5 R60.Allspice is made from:
5 p- w" p( X5 V; h: n7 `* @( i, v 多香果,  多香果香料是什么
$ v3 ^( U* o1 R$ bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, M9 a1 |6 H9 m
A:A dried berry 干浆果" `3 |; u4 @) C# ^7 H! K) o+ [5 \. ]
2 c8 i( {% M8 A( v
61.Which of the following are used to make a sachet d'épices?
; i8 n( f2 k! k) S! x# [8 g) N下列哪些是用来做香包德épices?, ^0 b8 k. F: P. Y! J% h# i
http://www.sachetcatering.com/
6 @/ u' u0 T( G& O! D6 P. BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. }: X! t: e( t
0 u# i/ H& W/ U$ D- {5 V
62.Which of the following condiments are not soy based?( W" h" I. d/ J0 R: s& Y0 l
下列哪项不是酱油调味品的?' e3 W9 x6 E4 v9 a4 P
A:Wasabi 日本辣根) M! q+ U( s2 b% ~2 c

' F9 ?% m6 Z) J4 j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& Y$ |4 u/ f( O! k6 A- 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:) E) K, a5 t2 h/ t
A:Pasteurization  巴氏杀菌5 K* _: H9 `1 i: d! C. r. h
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64.Which of the following steps is not the correct procedure for whipping egg whites?
8 u/ y3 n- Q6 \/ P1 m# Z下列哪个步骤是不是正确的蛋清搅打程序?7 n1 q; V/ H$ k8 G' K
A:Allow to rest before use. 允许休息后方可使用。0 o# L4 P" X. K0 W9 t: p$ G

# L4 e! Z8 K6 N4 q1 C65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 ^$ [: Z6 h1 g# A, e1 f/ t9 Z& gA:56g and 63g 56克和63克3 X5 O" @6 n+ _. U: x

, F+ b  o: J  d5 G0 `* j66.Evaporated milk is a concentrated milk that is produced by removing; _3 p5 E, T  v: ]5 o
炼乳是一种浓缩牛奶 是去除什么做的; s: Q' w* Q- @+ |
A:60% of the water 60%的水
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! g4 [3 m% [  B4 P, o4 j67.A method of cooking that transfers heat through a liquid or gas is:
; L7 g) K$ i4 m2 d1 [一种烹饪方法,通过转移液体或气体是:
  C7 @3 ~6 u1 sA:Convection 对流* {* ?% K0 ?/ X( x
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68.The cooking of starches is known as  烹调的淀粉被称为
4 M& d& U  ?( o$ W: I+ E/ JA:Gelatinization 糊化2 L( f+ ^) O8 k1 f) n: {- P

( e! ^0 Z/ A. 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?, b: \; A+ b: r. p# g+ s- Y
A:Braising 烤
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! K" }& l! e  O3 R0 u6 ?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:1 t2 N  ^5 b8 b4 C; g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
0 Z$ r: ~$ n) A- l9 c8 Y$ x+ aA:Fumet 原汁5 V9 w* ~* @  w% z( w( J9 ^/ P& e( C
6 s( i2 U  D$ y4 J0 ?+ H
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8 ]0 o% ?/ A% D3 r6 n0 _. O9 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ [" W7 x2 T0 E, C! t. p: T/ v' w( x) |7 `4 U
73.Which of the following is a principle not used in stock making?6 ]( U+ `) j3 e* F3 v$ G5 q3 U
下列哪一项不是用于制造高汤(低汤)的原则?0 y( r# S6 }) P* ^6 g
A:Start the stock in hot water.开始在热水中操作& ?) R% `& a0 b( _5 I4 N. k

5 Y9 N8 c6 U8 `) x$ z6 e74.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- h4 B  |* f7 c- \! k0 U  k
A:Remouillage 法语熬汤
3 v: ]% Z% d- X' _, m4 M2 k, e4 Thttp://www.haibao.cn/blog/post/176242.htm
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