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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。9 I1 Y( }5 \& y3 _0 w4 A
2 I' s$ N6 [) [, P0 g" F
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。4 A9 T; A" w/ y0 y
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% e( z, L; X: J
1.Which of the following methods should be used to determine doneness in a New York steak?) D5 K! n. k2 W: 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)7 A; d1 v$ x% p$ g( z6 D: o: ~, y: d
A: pressure touch. 压力触摸
7 _9 k5 s  p' @+ W. U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ y, Q5 ^) B8 T5 p; @' o1 E& w. r0 q1 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' e$ G. f# X$ Q4 n" C
A: acid  食用酸
& q0 ]9 P* o& ~5 Z$ B  j3.Vegetables are major sources of which of the following nutrients?
' ~- E$ y7 H4 S' q0 \蔬菜中包含的主要营养有哪些9 Y  c9 p, x# X$ l* t
A:vitamins and minerals. 维生素和矿物质。2 i! T6 H: a' [  k
4.Cauliflower is commonly served with* q3 I8 _5 r0 l3 t- j. e- {
花椰菜(菜花)最常见和那种酱汁搭配6 C2 Z2 t0 T- p# O7 M( \1 C6 q% c
A:Mornay sauce. 奶油蛋黄沙司) N! c2 L' @9 F$ r# e
5.Which combinations of products are found in pie dough?
$ c4 k  w9 i; f+ w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  b0 J) w0 C. M' T* t0 {5 \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  S2 ~" D" z* P' E1 T+ k
6The French term for mussels is 法国语青口(海红)叫什么
7 A* u. ^2 a, L5 S" Y3 SA:moules.法语青口,海红
* C4 e$ t$ m  g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- G4 t/ O; v: L- {+ j. u& M
A:faintly fishy. 稍微有点似鱼味; K/ W; T" P: d: R6 t1 J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: \$ D/ ~1 j$ R2 j  w* ^: y6 kA:2 days. 2天
  v6 ~7 [* A. A& K' X9.What are the principle ingredients in ratatouille? % Q  J6 v* O! t8 F6 n) g. \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 o; {$ R0 D/ i/ Q* N' d6 ]
A:Zucchini, eggplant, green peppers, onions and tomatoes/ v) A8 g/ D# ?* W" a) |4 v
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, V! X" H. d5 d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 _# R. G* a) N9 U- C% M, j8 V; U
A:cook food in quantities that will be used up within 20 to 30 minutes.4 G) g0 J2 |9 O, Q0 Z- L
大批量烹煮食物要在20到30分钟内
8 F$ m' k6 H3 ]# u2 `11.What person has the authority to issue a Health Permit?
3 |7 u+ E5 O4 {. k, h7 e谁有资格颁发健康证(卫生证)。
( }4 w* ]! w3 T$ K1 qA:Medical Health Officer.3 X! p0 b& H3 {0 ^; h0 W" O) y
医疗卫生官员。8 D2 c. P# l9 k
12.For what period of time is the health permit valid?
/ d% ^$ [& L. ^2 D; f3 Y0 T健康证的有效时间是多久?
, c: P* i; h/ `; l: jA:12 months.12个月8 C) W8 K, B, t9 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 d1 F0 b0 `5 Q( B7 x) l7 ?, E) c在食物和饮料准备区,通风系统换气的标准时什么
1 R+ W* C; x( z: J. i7 cA:08 times each hour. 每小时8次
. P% q: p" ~1 ]! G0 M! k- F14。The minimum temperature for manual dishwashing in the wash sink is
  o2 t5 z1 H, Y  k5 K手工洗碗,洗碗池的水温最低多少度?
" V7 J0 j6 W  j+ sA:110 degrees F (43 degrees C). 43度2 z7 ^% T$ G8 x, E5 z8 N$ v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 O! I8 b3 w- k; I" P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( y" [/ {3 c' a. B0 k, m4 j
A:180 degrees F (82 degrees C).  82度$ Y) L0 p0 b* U$ {/ g! ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: w' o' g6 `& h  O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 @8 y' |  N  J. p0 ^4 `  OA:en papillote.  法语自己理解# B: s" A1 @2 A4 W: \- Z
17。Wing or Club is considered a) j9 R: n. v. y$ }7 r. p7 B8 m. I
翼和CLUB 被看做是一种...
* E7 j& s. J! G; J3 c) c( Q5 RA:Bone- In Cut     带骨切
- O; a" P! P: _18。New York is considered a   纽约牛扒被看做是一种
/ g3 Z0 w( B+ a3 U1 pA:Boneless Cut     无骨切* J) r, j0 w& V& o; D" v" H
19.In general, a court bouillon for freshwater fish will contain
( ?+ X6 N7 C! H+ M: W( K% q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 F9 n! @" k. c% |2 @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% {1 s- E0 y* v+ v8 [
和做海水鱼同样数量的调味料和香料
! ~- g1 O1 h1 g) o) x8 Q20.Anise is very similar in flavor and appearance to
6 h' N* [9 E5 k+ w9 n/ g( e八角和下面的那种原料有相同的味道
; D+ @. w+ M' WA:fennel  茴香- n- I/ C9 w. h' x& I# J1 S$ n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. c+ a- _0 S6 \% \7 e& n
下面那种原料更像大葱且有平面的叶子
8 W4 K2 U. z3 x9 i) ?- N$ rA LEEKS  似蒜葱 (这边人叫京葱)* H# p, K) E! k" q% V* w7 k5 F. U6 ?  {
22.Which of the following cutting shapes refers to a small dice, |* y1 x7 Z8 A- S1 y; C
下面那种刀切形状指的是很小的粒(末)
' G! u( _. D' s3 UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 `) g; g+ g2 C% {7 O! ?/ ~
23.Oil is added to the water for boiling pasta in order to
+ k$ ^4 q3 J: I& f$ t+ M; z向煮沸的pasta (意大利空心粉 )中加油是为了
) N  ?# i0 k( ?A:prevent the pasta from sticking and to minimize foaming action.( c; S+ Z) b0 B" |& n0 J
防止面条黏合并降低发泡。9 Y& {' @  n+ \
24.Which pasta dish features pine nuts and basil?
% f) w8 C) C; t- L; r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 y5 C( s+ K3 r
A:Pesto.一种绿色的意大利面酱
" J* `" Q5 v+ {2 A7 ahttp://www.tianya.cn/techforum/content/96/563836.shtml; V  U/ j  s8 ]# a4 V( _  n

+ ^! S2 B) q2 w0 P% V0 E! H5 @25.Which of the following is a spring vegetable similar to spinach?) O) T* B5 i+ j! r% c
下列哪项是一个春天的蔬菜类似于菠菜?' T% x$ u, L7 H: T% I
A:Sorrel. 酢浆草。% T, Y5 O- W$ c/ N( m
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:& W7 v+ C# t+ Y" D" l, `3 i/ n; c
哪位厨师最早带来高水准浮夸的美食
' N8 J! B8 t% q' U# X! W. mAAntonin Carême 人名 安东尼·卡罗美
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2 q5 H) g8 l" K! O7 T3 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# Z9 x! E8 R+ T7 ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ k" ]& m) v+ F; W5 j9 w
A:Cast-iron stoves         壁炉
& R: u- G; j) |) W& Y  {0 H  l& xhttp://www.usstove.com/products.php?id=6
0 a* C6 Z  Z, i$ z# F7 E, M! c9 r* |8 v6 V  u
28.The French term used to describe the roundsman, or swing cook, is:  h$ p) f8 G" n
法国术语,用来描述roundsman,或摇摆厨师是:/ W& e) J0 X4 W( O4 A3 R! }4 o
A:Tournant   图尔南' P* X* U1 O4 s- t* \8 b) c
; p. n3 J- R& @1 ^
29.Another term for the wine steward is:1 y' S/ C  b) L; y% Z& A
葡萄酒侍酒师的另一个术语是:% a1 x% g9 d5 D' n' Z* N/ x
A: Sommelier 侍酒师
3 f( \5 \: d$ `$ c4 Y9 T  }" c  F: |7 f7 P: T8 h1 V  w
30.Molds, yeasts and fungi are examples of a:
% S+ x8 L  z# M霉菌,酵母菌和真菌是一个神马例子
/ l' p9 R; K) T0 P3 @+ x' yA:Biological hazard 生物危害
$ {. m  U" a4 f9 z1 N: b1 |
; R5 ^% w% H, w, v6 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! C" k* Z1 [+ _+ g8 n$ S
根据加拿大食品检验局,食品的危险温度区在多少之间:
( C$ U0 N" E) G0 ^2 Y7 AA:40° and 140°F (4–60°C)     4-60度
; K" S+ e* z4 e) ]  F1 D6 m+ W& R3 _* ], c
32.All bacteria need the following for survival:1 @% m4 R; b! X9 A) p1 k$ S2 ]1 i8 R: v
所有细菌生存需要以下哪些内容:6 P6 A4 L! ]+ z7 Q  l( m9 O+ V
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 k' H, o# y5 Y# ^+ N9 Q; r  g
1 V7 g& Y' I5 _& ?- |5 e# b33.Which of the following correctly represent critical control points in a HACCP system?% A# P7 n8 S% W9 A
以下哪项正确表示了HACCP体系的关键控制点?) s  n$ I7 w3 u) K9 G) B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   h: I8 q+ t( \8 ]$ U  v, A- H3 j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 z! e5 P. e  @
. I7 |5 a  h9 j0 Z$ W) _7 C/ v! Q
34.Which of the following is not an example of a carbohydrate?
7 h  r. i5 D9 u下列哪一个不是碳水化合物的例子?9 N" h, X3 o& Y4 T( m  C" l
A:Essential nutrients 必需的营养物质* p& j3 b7 A; C& M1 o; @0 b( E

$ a+ ?1 c7 D+ d% p& V; E35.The process by which a liquid fat is made solid is called:  G0 J3 t! ~, B
液体脂肪做成固体这个过程叫什么
% \: i9 r5 V/ v! u! q; H# DA:Hydrogenation  氢化
2 Q. Z+ d+ m' `+ h0 `2 [$ i" L1 `# f* Z: I0 K, p
36.Which of the following is not an example of a fat substitute?
+ y. e1 g1 M2 G4 n  \! f下列哪项不是脂肪替代品的一个例子
/ l7 @( }- G! w) {A:Acesulfame K  安赛蜜K表
! d3 P, H4 V6 U6 S" s0 _) b" x; q2 e  ~9 g1 [  x$ N6 r5 X
37.Health Canada requires that a product labelled "fat free" contain:
" n6 g, S) ~+ @% g, q- v) a加拿大卫生部要求的产品标有“不含脂肪“包括:
% V) l( G" V* U; oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& \, X" @) w, d$ J. [/ N  i/ Z( c, ?" B) W1 c
38.Which of the following is not a problem associated with converting recipes?
1 B; ^3 p4 e' |下列哪项是不相关联的转换配方问题?+ K. d" O* H1 q
A:Unit cost 单位成本8 G/ U. H# a& C- |
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ Y! z* h* o' K  `( h) T从供应商采购的物品的品质或成本叫什么
1 h/ T+ F& h' \( qA:As-purchased cost 购买的费用
" l- V1 C/ ?8 r% \
, ^" R. i# d6 B4 d: h40.The amount of stock necessary to cover operating needs between deliveries is known as:0 `& z; V4 T! P6 P, U7 d
在新货到来之前用于日常所求的必要库存量叫什么1 q+ Y/ v1 \/ i) K: d( P+ n
A:Parstock 基本日常最低库存' U1 [0 Y0 I) [4 b1 \, u
. x$ Q- E: v7 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ j3 `0 P1 M+ r8 H2 x5 `% _+ X下面那个缩写是用来表明正常库存流程?6 b0 j7 X- T* B7 B
A:FIFO=FIRST IN FIRST OUT 先进先出
4 Z$ l  _( }; p3 ?0 g- f# ^
5 A1 Y, p; \6 ?5 F4 m42.Which of the following knives is used to turn vegetables?
6 x% \% E0 s, y) q9 g下面的那把刀是用来打开蔬菜吗?
" _1 G; l7 S/ y9 q8 NA:Bird's beak knife   鸟嘴刀
- L; s3 [8 x$ }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 F' V8 I# \. P43.What is an instant-read thermometer best used for?) w+ w7 O0 K* J7 h( P: T& u* N
即时读温度计最好用于那方面?
* t4 p; ]" Z" o% a0 l) }( u; RA:Checking the internal temperature of a roast 检查被考物品的内部温度( U* o. v$ e( s. K- P; h: r

, Q# N( H+ m! S5 O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* K& C! |9 H# V下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 M$ |& ^9 m% @0 `8 lA:Cast iron 铸铁
) g2 x* b; O7 J8 q4 y
# {' W4 h8 F: O/ J4 D0 o" }& q* y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 h9 Y1 {. v; e3 b/ \3 p4 v2 f
哪件装备下面有一个可移动的碗和一个S形叶片?6 V- @9 F! y( b
A:Food processor 食品加工机
. }/ ~) c, v! D2 E' N( c  Z1 _http://www.google.com.hk/search? ... iw=1263&bih=5725 A& w6 y4 _8 R0 i* M) w/ g0 b
" p5 W% l! z) N9 \2 ]
46.Which of the following is not a rule for knife safety?" o% ~4 I. [) k: I# r  ]
下列哪项不是用刀的安全规则?
* e9 ]9 w/ }6 Y) Q, PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- S8 e0 O4 _$ \+ w2 a8 I4 F6 O& L$ X; A: D0 n. e. Q! D! R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% ]3 u# H  D  ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( T5 Q5 C  K- n2 q2 u$ p( cA:RondellES
" t2 }* ?- g, W% G. N, ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ V. G* {; x# u; |4 _9 ]5 ?# e- P2 M# j# ~% Z3 F# y$ R. m. t
48.Which of the following is a diced cut used to garnish soups?
* G4 S- {( I3 z下列哪项是切成小方块用于汤的装饰?
% e5 l% ?# A1 V5 K, t- lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- X3 z; |  [* h+ G$ x$ e& T4 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* N8 z; a& s* b, e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!!——2 R+ W- @& A1 L( r% P/ |0 H
A:Gaufrette
9 H" h3 b. N+ Z9 b5 G8 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* V' L( B3 d$ ?7 {7 a5 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 G9 w2 X4 p* g: P3 d) `( HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" X( c2 Q* U& y  N( g
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): ?' |4 w& u# q$ k
A:Cilantro 胡荽叶 香菜( Q6 x7 H5 ~. S/ Q. S& j# Y" L3 p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 J$ O7 L" D4 S- _0 F% c

0 ^* Q6 w( B( F( F3 L1 W% _$ f60.Allspice is made from:
4 V( |7 r! Y, Q# x  K3 l" V 多香果,  多香果香料是什么6 V1 d1 P4 @" d8 O- V0 C6 p& h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 L. Q0 t, `+ m) d) i% @0 z  lA:A dried berry 干浆果
9 O* ]( {$ O$ d( u' u; `1 T; C6 W- B2 e4 y$ P  O
61.Which of the following are used to make a sachet d'épices?0 c, x& T5 \2 e3 J9 C( _
下列哪些是用来做香包德épices?
" {; L! C( N$ V  @http://www.sachetcatering.com/, t+ L% [: w, }: Q) V$ [" B" k
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?
* P- J& r& j: k下列哪项不是酱油调味品的?7 M) D  r6 T$ I6 ~
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:
- r) P3 s5 u5 I, e! i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:4 U* l! k9 e. T: F) J
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?- N6 T2 t$ a. N9 Z# J  _
下列哪个步骤是不是正确的蛋清搅打程序?  n% g. t0 T* O! o1 G. c/ {
A:Allow to rest before use. 允许休息后方可使用。8 y. B; I0 S1 ]! a' ?( j( N, E
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 ?, X# |3 W) b" w0 n$ t
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ F4 z6 b$ D1 s. l* v1 |3 h2 p8 b' P
炼乳是一种浓缩牛奶 是去除什么做的
3 V( I' [# K: W- q7 sA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
1 G- w% @: d$ ^一种烹饪方法,通过转移液体或气体是:
1 |1 E2 _" f* j& @: C9 [  v2 tA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
1 w9 W2 n4 b/ I% t) G8 \8 {. tA:Gelatinization 糊化6 C5 G# ~8 u0 R3 N9 [: r) w& A
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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?
/ N, {4 D+ n3 v' }1 [" IA:Braising 烤1 @3 J2 h) X" o. j& j

- w( j9 \5 M5 X, w0 W6 w4 B70.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:
, T! r8 D2 t9 P* O& ?  M) Q& jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 }+ @2 D! }- J; f
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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; ?  m, t6 n: q) n1 Q! L) G% G1 r
A:Fumet 原汁- u4 ]4 W9 t# `5 f7 T  k
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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4 s& {- U8 s+ _
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?
; g. D, t5 J7 R; @# K下列哪一项不是用于制造高汤(低汤)的原则?/ s1 Y1 u8 I! \3 \4 ?  p
A:Start the stock in hot water.开始在热水中操作! L8 @% r/ O+ e
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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
; E" J- l9 ?, {& x: h/ oA:Remouillage 法语熬汤: ^6 `3 f" D% M4 \1 c
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