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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。  s* ^6 W( _/ I0 r8 B3 S
( m! |8 r7 P0 t1 k4 }/ r1 L
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。. [: z4 A" F: o3 x1 R
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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- @7 _8 E6 m. F1 @: w* _
1.Which of the following methods should be used to determine doneness in a New York steak?7 ~7 z& O# Q  ]5 W5 i. s7 M; D
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)
" x# B+ P. g5 s) \7 Q1 Y! BA: pressure touch. 压力触摸
9 q* N8 \! v: o6 C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- k1 o& Z. X  k2 `# P, E* T) a
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* l2 k& c  c4 p8 x* l& ^
A: acid  食用酸
5 @9 l7 x7 o0 O5 ^) m1 E; I8 k4 ?3.Vegetables are major sources of which of the following nutrients?  T" s$ X; N1 s2 x5 A
蔬菜中包含的主要营养有哪些
  X7 s4 I3 o/ V8 G9 h9 d4 e: s2 L* ^2 iA:vitamins and minerals. 维生素和矿物质。
. K+ E) {9 x5 M. k4.Cauliflower is commonly served with
- `* `% T0 G1 e花椰菜(菜花)最常见和那种酱汁搭配
, b, ?. M+ X1 c3 v: g# k: oA:Mornay sauce. 奶油蛋黄沙司0 `, v7 t5 e7 x
5.Which combinations of products are found in pie dough?9 J# |6 X: P3 |) x. o- c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' r9 E- O- ?1 l/ c) u4 M( r% jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; z& l6 M! ^% n$ H. s6The French term for mussels is 法国语青口(海红)叫什么
/ M- v: ?, Y, S. G1 R( EA:moules.法语青口,海红0 ]- U/ N) z; Z; G$ O8 c2 T+ ^1 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( @( h. @5 J5 f" Z. ^: N
A:faintly fishy. 稍微有点似鱼味
3 R0 {$ i& r  z* e( w' |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( g, w9 [( H0 o2 @$ ~
A:2 days. 2天
% d! O9 l0 m/ f; V0 P9.What are the principle ingredients in ratatouille? " h3 f9 E' v# P: P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  m# n3 K! T! m: [A:Zucchini, eggplant, green peppers, onions and tomatoes
9 ]5 r6 @7 [8 M4 q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 P" F" }/ N5 z9 N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 }! J5 I# A1 r
A:cook food in quantities that will be used up within 20 to 30 minutes.1 Y- x6 \" w  P7 n
大批量烹煮食物要在20到30分钟内
. S$ U* Y5 T2 W6 F+ i11.What person has the authority to issue a Health Permit?
; \. f& ^3 N% k1 x# N+ m" N谁有资格颁发健康证(卫生证)。% ]8 Q; O% |$ J
A:Medical Health Officer." X" L7 i: W# u6 H4 @/ Z
医疗卫生官员。
( k3 A! _% Y7 H; x' D12.For what period of time is the health permit valid?
( F) D  G/ Y# A" @# n0 _/ C0 P健康证的有效时间是多久?
& `) N2 y& S/ ]# j7 cA:12 months.12个月
  i4 }0 q3 U4 q5 ?6 F- x% c' E13.In the area where food and drink is prepared, the ventilation system must be able to change the air& R- o. A* `" N7 H1 F9 w6 U) h
在食物和饮料准备区,通风系统换气的标准时什么- b$ k7 ~6 s4 C
A:08 times each hour. 每小时8次7 }" e; x2 d' ]9 P* d
14。The minimum temperature for manual dishwashing in the wash sink is" `% a( u" l& I8 ]" ~( G# `7 m
手工洗碗,洗碗池的水温最低多少度?4 A% x. A: o* L
A:110 degrees F (43 degrees C). 43度0 H/ q; _- c, n) K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 k9 L9 w' p9 K6 n, V$ A) ~用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ ]2 M; v1 j$ d9 S2 s, }( T/ rA:180 degrees F (82 degrees C).  82度: D. \" J; ?1 B! `$ @: O2 \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 ^2 Y* E0 k' k6 k0 p0 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 w* T, ?2 h# F  TA:en papillote.  法语自己理解: k0 S: i$ Q4 W5 C( F
17。Wing or Club is considered a$ e$ }# [- U) y; c
翼和CLUB 被看做是一种...
: Z; M* p( m" Y( j- K4 \A:Bone- In Cut     带骨切$ [$ {7 B9 w$ Z! c  \
18。New York is considered a   纽约牛扒被看做是一种4 _* ^/ }( B, u
A:Boneless Cut     无骨切3 n$ K8 X1 y6 l5 {2 s" v  F* I* g
19.In general, a court bouillon for freshwater fish will contain
" b1 A& D. O! D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
" O+ o; U+ T, `1 }; Y0 C. @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' I. j! o1 A  |+ n$ j, P和做海水鱼同样数量的调味料和香料
% n& f1 g* r% r7 Z! A20.Anise is very similar in flavor and appearance to
) Z" g- `) R9 K( U% X0 Y5 T; i+ E八角和下面的那种原料有相同的味道$ V9 O! @/ e3 S; A
A:fennel  茴香( x/ K% y8 w  G# }& x7 E$ @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* K( ~/ J+ f5 y. y下面那种原料更像大葱且有平面的叶子
+ a  b: `3 `$ }3 Z' h4 l; iA LEEKS  似蒜葱 (这边人叫京葱)6 n! j- F/ @5 F
22.Which of the following cutting shapes refers to a small dice
% e& N7 y7 o7 ~0 a, u* A* A下面那种刀切形状指的是很小的粒(末)
3 i0 u% p" f$ M7 c3 cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& O+ d/ c% v4 b! e. R6 A, _
23.Oil is added to the water for boiling pasta in order to
. k8 p) w% O- r: H9 Y0 K: f向煮沸的pasta (意大利空心粉 )中加油是为了
& W( i0 i( i" }4 }9 K( LA:prevent the pasta from sticking and to minimize foaming action.: X' q2 s0 X0 |( p- D
防止面条黏合并降低发泡。
1 K8 g! G$ L' X* {2 ]3 ?" S24.Which pasta dish features pine nuts and basil?: q8 ^6 A9 J+ V6 {/ C# [- S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 n: t+ x# _- h0 L
A:Pesto.一种绿色的意大利面酱 4 U/ I! X( K! Z+ q% ?  f9 z; N
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?% x$ C" a4 F9 |# _3 y7 c
下列哪项是一个春天的蔬菜类似于菠菜?# e% F# j+ \" H$ B+ ?  Y
A:Sorrel. 酢浆草。% i3 i2 E0 [  z& C5 i, S
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?
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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:
  l8 P# ^* G% E2 ]哪位厨师最早带来高水准浮夸的美食
, m" b' l6 M, C4 `6 u4 xAAntonin Carême 人名 安东尼·卡罗美& o& p- B$ Z2 ^6 J7 _- @

( J9 a) i; @2 ]4 S/ W0 L. N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, T& z# l- U/ i
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  G# H9 J6 @7 ?5 VA:Cast-iron stoves         壁炉4 o$ N1 l- G+ d! |2 `0 d5 h9 Q1 s- ^
http://www.usstove.com/products.php?id=6
. t& v  d" M3 `- {  ?7 T+ r( i2 o& {
( r# t( X+ P5 V4 j3 g28.The French term used to describe the roundsman, or swing cook, is:8 M3 s3 f+ f$ q8 f  T
法国术语,用来描述roundsman,或摇摆厨师是:1 P0 B" s! p+ b/ U1 g' ~
A:Tournant   图尔南
3 \* C3 z. n2 o9 O) o, X  z# G4 X4 k/ {! ]7 h  L
29.Another term for the wine steward is:
' q8 o$ X7 N6 v' U) H# q; ?9 d" v葡萄酒侍酒师的另一个术语是:
; Z- B! l$ N# J, m1 O$ m% M5 kA: Sommelier 侍酒师
; u# C: m8 M& X% q2 R; _- H' b1 E, `" `% O; @! u8 K
30.Molds, yeasts and fungi are examples of a:
$ h9 |* P" Q' r& U霉菌,酵母菌和真菌是一个神马例子
! d- j0 g2 K/ j$ s2 L/ h& b+ aA:Biological hazard 生物危害
$ p( W9 r2 }: S6 b5 O3 p4 u6 }5 B* g- k! p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, [' Z4 ?$ K* G  t9 l
根据加拿大食品检验局,食品的危险温度区在多少之间:0 r/ \  S2 h. s6 P2 b5 }
A:40° and 140°F (4–60°C)     4-60度
6 r6 o9 ~) N, ]- ]7 t/ ]3 Z! c( H& Y0 x+ z+ N, ^% D% z0 o
32.All bacteria need the following for survival:
- u/ X8 V/ S6 E5 i; d6 k% l所有细菌生存需要以下哪些内容:
8 d- h* {& U5 c$ _, N: m0 m* m4 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, _) e/ \2 A# S7 [! `1 u" N/ O6 }! v6 ?: k" m& n* L
33.Which of the following correctly represent critical control points in a HACCP system?
, s$ f0 N) y9 G( {. r以下哪项正确表示了HACCP体系的关键控制点?
+ p* K& j% q( r: \# }' m; J$ BA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" M# L2 K+ ?5 W  ]' `/ ?6 |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  t1 s! V. h- [; G
2 z4 Y! H# U: D" \' {34.Which of the following is not an example of a carbohydrate?
5 o/ h" Q' y6 }8 }9 h! H. l下列哪一个不是碳水化合物的例子?
1 J0 V4 ?% {0 K0 g* k6 cA:Essential nutrients 必需的营养物质
( r( _+ y4 @7 @2 L& }& M
7 p/ f$ V2 r2 F( M3 f35.The process by which a liquid fat is made solid is called:
; ~7 b& h1 e: h% q3 j液体脂肪做成固体这个过程叫什么( S. s+ m8 R  t2 f; m& k
A:Hydrogenation  氢化
$ h6 f$ O0 _8 e" U4 G# G- G. X9 n- H9 p) T  k6 c! f" |) x
36.Which of the following is not an example of a fat substitute?
6 n. N# D7 ~4 m( I8 W8 U下列哪项不是脂肪替代品的一个例子
* Q3 B% @* m* L% j4 k! u2 e5 }A:Acesulfame K  安赛蜜K表
  T* ~( Q; d6 Z6 B
! a2 x; ~" n8 E3 t. ?! ^37.Health Canada requires that a product labelled "fat free" contain:
, ~  H' J! g0 T9 \3 L加拿大卫生部要求的产品标有“不含脂肪“包括:: E$ G& m/ Z: x: {# R. d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. h% n' e- b( X5 W2 o, ~; h4 s% t
' W) ^4 ~  N; a, z# G) L4 G0 h38.Which of the following is not a problem associated with converting recipes?7 v$ i! m  t0 e
下列哪项是不相关联的转换配方问题?
: d) ]% C0 f& |" L' o2 N* mA:Unit cost 单位成本" B  Z1 I/ u% T, R

$ X4 o3 ]/ t$ A2 s/ q! I2 m39.The condition or cost of an item as it is purchased from the supplier is called:+ W8 H4 j7 ], g9 D0 R  w
从供应商采购的物品的品质或成本叫什么
" D9 E$ s, |( v, |; QA:As-purchased cost 购买的费用9 b( x3 @6 ~1 Q" s$ I  E' G) [
: {# t9 ~- u3 S& M7 l
40.The amount of stock necessary to cover operating needs between deliveries is known as:! t$ Z$ N& c9 `; }6 T/ U% ^7 O
在新货到来之前用于日常所求的必要库存量叫什么5 c& r. b+ o9 C. ^* K9 ~
A:Parstock 基本日常最低库存
3 w- j: f: _! k1 B
% R/ D! U5 Z; Z# w+ W/ R( h' o41.Which of the following abbreviations is used to describe the proper rotation of stock?4 I9 T# a  W; j5 J: T
下面那个缩写是用来表明正常库存流程?
2 k9 ~4 J( h$ U! H* `/ oA:FIFO=FIRST IN FIRST OUT 先进先出
+ V# _$ f9 I* X, H5 R* u
1 z& D  U) S3 @2 {4 `42.Which of the following knives is used to turn vegetables?
% H: v) n( s7 q" c' u/ V下面的那把刀是用来打开蔬菜吗?
1 w) \) e7 s+ S* O) _& e, EA:Bird's beak knife   鸟嘴刀% d3 K& s2 F3 t* c0 ?, W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' w; J3 X$ S  G1 |( [2 @9 @
! Y  v: x0 E0 N
43.What is an instant-read thermometer best used for?" K& U) m2 R/ o; f
即时读温度计最好用于那方面?
+ x% A6 z) q7 n- Y, t) kA:Checking the internal temperature of a roast 检查被考物品的内部温度3 M" I5 Q' V. ^+ H. a" J

3 k1 d/ X( t( l8 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ p9 ?% w6 ]$ ?" V" m  a; t下列哪些金属材料受热均匀,通常用在铁板而且非常重6 J/ @7 L7 h5 ^" p0 z! A
A:Cast iron 铸铁
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( I5 T9 x! E- S3 Q9 f: n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ Z7 Z/ N; `. l7 {  t" x# f哪件装备下面有一个可移动的碗和一个S形叶片?% k4 [# n" n% m8 w
A:Food processor 食品加工机
# p$ H0 s6 m% {6 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
8 N2 F% y8 {2 s+ w; {
. U1 P1 ^9 D5 n2 k- ^46.Which of the following is not a rule for knife safety?
) a+ h0 k' @3 W# d9 U5 d, W; ?下列哪项不是用刀的安全规则?
1 v& e) X3 K6 E3 k0 f5 `$ OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, C/ }" @4 F' J5 \! t4 w
# s+ s2 y1 D, v; d5 `! f$ D- B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! |( i) D# V$ z  N2 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 k4 g& e. g  j3 {8 d$ S- G" K. F
A:RondellES ) j8 Y# p2 e6 |, r. A8 `3 n) H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- l* A& d( c7 i) ~: v3 \' ~7 W" i& w9 |
48.Which of the following is a diced cut used to garnish soups?  @' l. \% O& W4 w
下列哪项是切成小方块用于汤的装饰?
' n! s0 g# p# {' U' D3 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  V5 S8 X+ F) M! _9 |6 }6 |+ V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 z" K' f3 x- F% v4 T3 a" ~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!!——
1 x4 s7 S0 h: G' KA:Gaufrette
3 B  m4 ]! E! ^. x% Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ G  O9 U% s' B% {9 j8 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- i$ B  |7 X; q5 A7 H- O  z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. p0 d# w) l3 j/ i% y0 B% H" ^4 I& B! w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) w' p# ~8 L9 ~; i. _% G8 H
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)9 Q1 ?4 `* U& N
A:Cilantro 胡荽叶 香菜0 V  r" q6 k; h1 v# [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: l, q0 o7 X& | 多香果,  多香果香料是什么& |/ D. g) k% W9 l- a% R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) ^+ h' [9 b; }& z7 k( rA:A dried berry 干浆果1 V! Q" `) J5 c6 C' h" ?
  t& S- W& C+ A2 m! h! m9 h; u
61.Which of the following are used to make a sachet d'épices?# u: b$ G/ j8 h) y; D
下列哪些是用来做香包德épices?2 l; {% G* I; k5 K$ }0 A
http://www.sachetcatering.com/
: ]: O& a. C/ q2 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! S% b# e2 N0 M7 a( [- Y
$ f* w1 p' K' x0 G% D: h" \, I62.Which of the following condiments are not soy based?
# P4 {5 Q; ^, K下列哪项不是酱油调味品的?
- S2 ^+ c- ^& @8 Q7 g9 }. ]% I9 sA:Wasabi 日本辣根7 q# H+ o6 ?% r8 U  }" O4 Q

  {/ c* x/ T' k( G9 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 U1 |  Y, Y- l4 X9 j3 S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:* r4 W, \/ v- ]  D% s) E' }- ~
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?
6 K( u1 x* @  L, g( u( L! Q$ _3 i下列哪个步骤是不是正确的蛋清搅打程序?4 u- k9 d" m5 W+ h% v& K
A:Allow to rest before use. 允许休息后方可使用。
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) @* T4 J2 Z" [4 v6 M1 F- m65.The weight of a large egg is between:一个大鸡蛋重量介于:' p9 c! }- S! W( f
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
, X1 ]+ K5 o% i* l2 G% y* r炼乳是一种浓缩牛奶 是去除什么做的
  ~) ~4 C' _2 ^* [7 VA:60% of the water 60%的水
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. a( z% a# f% r67.A method of cooking that transfers heat through a liquid or gas is:
. \) ^4 ^4 w8 t3 H1 `一种烹饪方法,通过转移液体或气体是:! Y. ^  N9 i- m  Q, k6 R. t
A:Convection 对流1 H2 {. B2 h6 c% g3 R3 ?
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68.The cooking of starches is known as  烹调的淀粉被称为) m7 V# S9 i- A" W- }6 X# _$ Q+ `' d
A: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?
! b6 h7 g" x& h0 ~  e( h0 eA:Braising 烤
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6 \) J4 T$ k; _" k70.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:
: x& a( t6 |1 e6 XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 s8 \$ I6 a& c/ V  Z
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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) y3 X, S9 ]% n5 u3 A! Z  X
A:Fumet 原汁
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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( @  u0 _  P2 u- g9 e
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?
5 l2 ?* m2 B9 H  B& m* S- H$ a下列哪一项不是用于制造高汤(低汤)的原则?
. b- x, {9 U+ C3 ~0 w4 {. u# z5 NA:Start the stock in hot water.开始在热水中操作; z9 s; c. W1 v7 E8 b
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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
' W+ c! q- H7 I, T- lA:Remouillage 法语熬汤9 v/ k, t% f  r3 U( L; ^. {1 Z0 {
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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