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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。) e, N5 }! T1 A$ |* o) p* N

' g0 V4 P; b6 H3 B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。
& a' `0 [. k- c" O% O( v% x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 o+ l: z8 T7 M" F+ t
1.Which of the following methods should be used to determine doneness in a New York steak?
5 K" T9 h" H( o! j  i# 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)0 Y. U2 ~5 P+ ]& l+ T' S$ T
A: pressure touch. 压力触摸
- J5 v, C5 B8 D2 m# K: k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; K' Z' ]/ O% L, S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
4 J4 G4 L" k) B9 ^2 }0 pA: acid  食用酸
/ X& s5 u. w8 B5 U# F( L0 |3.Vegetables are major sources of which of the following nutrients?
7 M4 C& f! P. [蔬菜中包含的主要营养有哪些% P: b) o5 t6 h/ A
A:vitamins and minerals. 维生素和矿物质。
4 ]* ]# G5 Q/ b  i8 L4 p4.Cauliflower is commonly served with
0 u* `5 f3 U0 I7 N9 |) j花椰菜(菜花)最常见和那种酱汁搭配
+ A) R" Z. r3 N* `  xA:Mornay sauce. 奶油蛋黄沙司
6 ^6 O! X4 \+ a- m  Y5 w4 B5.Which combinations of products are found in pie dough?
% |0 o% O# n( l$ ?下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! J6 f/ z2 b- Y. V8 ~
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. \9 D1 X+ `8 k# K$ u( Z" {
6The French term for mussels is 法国语青口(海红)叫什么
$ J6 H$ Q/ ~* v4 ^9 p: UA:moules.法语青口,海红0 i& E. C% h, ?# ~: I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 e' W" K0 B$ p+ b: fA:faintly fishy. 稍微有点似鱼味$ I% p: Q" Z7 u' B* a! @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! r" B' Y6 c& {8 W3 m" S& F3 d
A:2 days. 2天6 l: V5 v- h' }5 g( S& `8 }8 O
9.What are the principle ingredients in ratatouille?
& _3 q% J" }7 v5 o; c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); j3 {- D" q7 W7 z
A:Zucchini, eggplant, green peppers, onions and tomatoes, ?' U0 a6 m8 t* t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: \! t/ U5 A  B! F; @; b2 [  C8 g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  j- I- U: {3 D5 t1 o2 h/ \8 i/ |
A:cook food in quantities that will be used up within 20 to 30 minutes.# ^" G: ]6 D# R+ {" t; \" y6 V
大批量烹煮食物要在20到30分钟内
7 ^# p$ s. n4 E11.What person has the authority to issue a Health Permit?- L/ o  n5 f9 t" r; Z7 S
谁有资格颁发健康证(卫生证)。0 w, r9 r' `. l" k! B/ w, O
A:Medical Health Officer.
6 e7 k1 q. K  D9 C! N8 x医疗卫生官员。
9 n$ g& |6 m* c& a/ H7 p% D  S12.For what period of time is the health permit valid?
  Q: Y& f) N2 L$ x, N" T4 a健康证的有效时间是多久?7 S" x: `: ^3 O$ V, t, v
A:12 months.12个月
- q/ F7 J+ k* N0 ~2 p; }13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 L2 N( Q# K' f7 o7 T; ~& T" N. a6 a8 \& L
在食物和饮料准备区,通风系统换气的标准时什么
8 R. {3 L7 K. e0 x% cA:08 times each hour. 每小时8次
# f; j& x, c# i1 G/ a0 [6 v6 r14。The minimum temperature for manual dishwashing in the wash sink is" q9 }& |! r; {
手工洗碗,洗碗池的水温最低多少度?
/ ^. z3 @# |$ uA:110 degrees F (43 degrees C). 43度& X0 y8 U# K; F" w/ t" h* k' V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' I  H/ c$ z. ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 |3 {6 N4 g( {1 ~( C# O0 f
A:180 degrees F (82 degrees C).  82度
. u7 X% b1 z: x* U8 i+ J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% I( W) @  N( V' W用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 J0 M* f- X4 U1 QA:en papillote.  法语自己理解
) Y* U+ `0 ]; ?' q( n17。Wing or Club is considered a( T) F2 Y5 ]  g
翼和CLUB 被看做是一种...0 P- }; {/ e. Y; y) z
A:Bone- In Cut     带骨切
! N) c$ H, E  y; V' \$ N18。New York is considered a   纽约牛扒被看做是一种
3 S' Z* W1 w. JA:Boneless Cut     无骨切
2 b& X7 O/ ^$ e  A8 A) y+ e* C8 S19.In general, a court bouillon for freshwater fish will contain4 [8 h  v  \  M1 W7 _
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4 z0 s$ L1 M; B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  v9 ~3 H) [- W4 _8 o5 ]1 n
和做海水鱼同样数量的调味料和香料
+ x* Y3 H1 g7 M( h& R20.Anise is very similar in flavor and appearance to1 i0 l, s" |( r9 W- `2 O7 T
八角和下面的那种原料有相同的味道
# H/ U+ c0 p4 M+ c; C3 WA:fennel  茴香# W+ P1 ~! I1 \5 v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) J( S/ c7 h4 L' J- @" }
下面那种原料更像大葱且有平面的叶子0 ]' f* n2 K5 W0 x7 C8 Y
A LEEKS  似蒜葱 (这边人叫京葱). \7 ]9 l8 s! F9 E: I6 A1 p. F# a
22.Which of the following cutting shapes refers to a small dice" I3 V' M9 G4 |6 a" [; R+ ^
下面那种刀切形状指的是很小的粒(末)
. F5 h  g/ Z+ _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 _4 g) H5 k/ m23.Oil is added to the water for boiling pasta in order to, j. y, ~0 f  X" K* f' Z1 d% G
向煮沸的pasta (意大利空心粉 )中加油是为了6 g' ^* |1 ?6 e
A:prevent the pasta from sticking and to minimize foaming action.
8 I' P" ~. N1 r, N防止面条黏合并降低发泡。% E+ C! s% l3 ]0 {) v
24.Which pasta dish features pine nuts and basil?
. [3 V) d. ?2 J! j2 o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  ?0 |, M% A7 p+ H# t5 E9 F/ ]
A:Pesto.一种绿色的意大利面酱
9 c! {) v7 Z# y* phttp://www.tianya.cn/techforum/content/96/563836.shtml
5 A5 k' N+ \3 q$ r+ z6 b% m) C# X! N) d2 t$ r4 Q: S/ Q0 F
25.Which of the following is a spring vegetable similar to spinach?  H+ T" \* k8 G+ ~5 @
下列哪项是一个春天的蔬菜类似于菠菜?
, A: k, x1 g8 C: nA:Sorrel. 酢浆草。
8 s" {- Z" |! j; e% O9 y  Ghttp://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:
* Q, ]7 m* o' c$ ]哪位厨师最早带来高水准浮夸的美食6 X& ?2 g, _! _, h
AAntonin Carême 人名 安东尼·卡罗美
9 P9 ^) I" z  T% D4 S3 n2 r. A& N+ F/ H: d3 b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ Y- J+ l* P: y- I8 J+ 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/ o8 J1 n% L: K! L5 h1 WA:Cast-iron stoves         壁炉+ M9 A$ e$ L# d4 {$ J2 `
http://www.usstove.com/products.php?id=6
0 O4 x; _  L4 ~& m
7 `) q+ F" U# C3 q. |  H" w28.The French term used to describe the roundsman, or swing cook, is:
( `3 l$ w' r4 |5 n# y0 o1 H! }法国术语,用来描述roundsman,或摇摆厨师是:
# L6 u; ?$ u( R  rA:Tournant   图尔南8 U+ M# o1 l4 G' s2 k

7 q* O; A. G, `1 V, I, V29.Another term for the wine steward is:1 ^! Q; k3 r* u& c  G; \3 w1 G
葡萄酒侍酒师的另一个术语是:
, U) U1 ^- ^# E8 y( KA: Sommelier 侍酒师- l5 Q4 b7 B" k+ Z* I0 h3 M9 v/ y
  ]; ~( }. o. w/ d* d8 _
30.Molds, yeasts and fungi are examples of a:
6 `  P5 f: s; s- T; p; u, V霉菌,酵母菌和真菌是一个神马例子1 ]; B: y& G1 D/ y
A:Biological hazard 生物危害' ^+ j. a, t4 G

3 N# k9 a# T3 W) X) y6 d: _1 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! W3 w$ O  y2 P5 z9 _) k
根据加拿大食品检验局,食品的危险温度区在多少之间:: d  k# B$ A3 i( c
A:40° and 140°F (4–60°C)     4-60度. n. ~. j$ t5 |% R6 S1 T4 w

- f0 Q0 C$ l$ A1 W/ V" K" \3 C3 Y32.All bacteria need the following for survival:
+ L- u' g: A( E- q7 x7 q所有细菌生存需要以下哪些内容:6 @. j) d4 j+ m. V5 r+ c8 \& q) z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! j. `. N  O; F
$ W) c0 @7 `4 z( i1 N) E" i+ d; g, v
33.Which of the following correctly represent critical control points in a HACCP system?- O5 x8 M8 F! s3 n4 Q
以下哪项正确表示了HACCP体系的关键控制点?9 W5 [( Q% Y9 h3 E, D1 L$ t+ ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 y# Q: P  n& J# G2 U7 u, g食谱,接收,储存,准备,烹饪,保温,冷却,再加热  u' L: i$ U+ P- V! w) x) C; \
+ W3 q& a7 q+ M6 B% t1 ]
34.Which of the following is not an example of a carbohydrate?
  F$ ?+ t. x) S下列哪一个不是碳水化合物的例子?) Q; _8 n9 Z6 [/ s, D
A:Essential nutrients 必需的营养物质
: j% E  x3 ]" _5 o8 k' e- {3 H
# @1 o: [7 {4 e  ~+ P( o4 i35.The process by which a liquid fat is made solid is called:- {/ S& o/ F6 T6 Q3 m" |0 h
液体脂肪做成固体这个过程叫什么$ e; B% ^9 Q- o. T* d7 R
A:Hydrogenation  氢化- g$ T% z; s" D7 Y1 L7 g3 T

- B7 Z3 M2 b6 h: @- y; h  k& S8 ^6 A6 c36.Which of the following is not an example of a fat substitute?
0 h  v. B5 C) E4 r/ \下列哪项不是脂肪替代品的一个例子% c: C# k& w, W1 M0 r' }4 J$ y
A:Acesulfame K  安赛蜜K表. s9 w9 t3 ?4 {; X" P/ c
. }, p3 O# _6 B  L9 z  ?6 Y9 s. L; L
37.Health Canada requires that a product labelled "fat free" contain:7 u1 P- {' T, O3 l1 f
加拿大卫生部要求的产品标有“不含脂肪“包括:7 v. ?( F$ X, {( k: n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 y! Z+ S; q6 T7 f
# T1 Q, \- z6 j
38.Which of the following is not a problem associated with converting recipes?( j7 G1 @% D$ m& O
下列哪项是不相关联的转换配方问题?
" n! I, r$ E! j! {- }7 k6 S2 C5 MA:Unit cost 单位成本
/ Z9 S& [) q( J! ?0 f+ U
9 n! [  M" i$ C0 b* l0 A39.The condition or cost of an item as it is purchased from the supplier is called:7 w8 w8 f3 X- G, J" {
从供应商采购的物品的品质或成本叫什么0 f. Z, O8 O* d( o' H+ h
A:As-purchased cost 购买的费用
! E$ Z5 l( u6 U+ p. i
7 }# S7 ~: U' N9 [- O40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 R5 K  F; b2 W3 z; J4 A, k在新货到来之前用于日常所求的必要库存量叫什么
$ _/ u2 Z5 Z* Y# C( ~! e7 D& F6 i2 lA:Parstock 基本日常最低库存/ Y8 ?; K( G. E2 {; J
' ]2 E, f$ `" Y1 @9 g+ a$ J- l
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 \# x) d1 K$ o4 d/ s  T2 b2 ^& ^: n& U下面那个缩写是用来表明正常库存流程?
  g, {, m* a( J2 V& QA:FIFO=FIRST IN FIRST OUT 先进先出3 y7 L- s/ o8 m  U5 ]; x; Y

+ B  e# M: k. k8 D: d# `+ W42.Which of the following knives is used to turn vegetables?5 l1 F( f$ a# _
下面的那把刀是用来打开蔬菜吗?! v4 P  c. x" S  }9 r
A:Bird's beak knife   鸟嘴刀
; ~. H9 I0 H$ j3 J- N; ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, J& D5 a; K2 y7 _* v; |4 u  G
% M. H( b; O% p" m+ J: c* V, L
43.What is an instant-read thermometer best used for?: X) v7 T+ _& R+ E4 W0 [( h
即时读温度计最好用于那方面?! V( M" |( \1 g8 L% h+ i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 w4 X' F6 k* T$ o; u6 X7 C. Y
% q3 u6 u$ ?8 q/ N0 @7 g! e3 _0 `; [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ K; s. m, E7 s: q/ i) G4 u+ [
下列哪些金属材料受热均匀,通常用在铁板而且非常重' m! ?" `& _4 d# \
A:Cast iron 铸铁7 D2 q$ _* Q; K. C. b

* ?& L4 Y0 k3 h5 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 V8 O: }, j7 a! f哪件装备下面有一个可移动的碗和一个S形叶片?& |' J2 d0 Q7 P% D1 e
A:Food processor 食品加工机
7 q1 W, N& D; E: Z0 whttp://www.google.com.hk/search? ... iw=1263&bih=572- d% {  f) {  \; k& R
, g# f8 f1 X$ k$ @' d/ B
46.Which of the following is not a rule for knife safety?
: T1 \2 R3 p0 E下列哪项不是用刀的安全规则?, ~7 |+ O. Y) k- g  O0 A) b9 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: A3 l* R) I' g

% R7 @, g0 y0 [6 G2 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: F/ f1 t0 ^$ O5 L; S% o, E: }8 s1 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) S$ [) B( e9 j4 f( f# tA:RondellES ; }) x/ c: |3 U- v( q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 n. U& a+ n" Z& m1 \# R) g( d1 ]! z" R) o3 ~7 {3 g
48.Which of the following is a diced cut used to garnish soups?8 q- n/ u6 G9 v7 L. g% i
下列哪项是切成小方块用于汤的装饰?
8 B% i$ I1 L1 }5 E3 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
6 ^3 q/ [2 X, \* s4 W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; p8 }# u: x* M
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!!——
4 `% {7 T6 ]& Y# ?9 L" NA:Gaufrette 4 s- E3 b: F2 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 T% f+ X/ M; h- ]6 q# F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  r/ v# c0 g6 U# k! K: J0 T& C( RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- }  t, U9 `4 q% Z5 A
$ S* i) S9 P! y2 Q1 F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) [7 B# L! i; f
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)  s0 O9 F, i2 e' ]( C" u6 F
A:Cilantro 胡荽叶 香菜
1 }. \: ]8 N; v& d9 J" A; Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 U! w* R# U) F7 ?- u% B3 A9 V: L4 T1 S2 g, @- P
60.Allspice is made from:
! W. m# n6 `0 z* d: w! t 多香果,  多香果香料是什么
7 B' ~- {" z/ O' i4 l" a7 b/ k4 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! _9 }# S& b$ d+ D' g' \1 @A:A dried berry 干浆果
! u! u, u7 o* a; j/ Z& U2 t# w+ H; ?" K# z% N6 E
61.Which of the following are used to make a sachet d'épices?) `1 e* X* k  ~: E2 b/ Y2 x% W
下列哪些是用来做香包德épices?/ a4 b( Q- `! V" s* g4 Y) G' S9 V
http://www.sachetcatering.com/- L8 Z2 p0 U! O% {8 p4 o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ L; B* E  S, r1 G5 ~. a
" u/ |: \3 r6 F" Q# v
62.Which of the following condiments are not soy based?$ r6 @) c( |$ d6 P, ?
下列哪项不是酱油调味品的?: P7 V5 R% r. d  x
A:Wasabi 日本辣根
7 I0 [9 U( ~5 b
" q% W, u# H5 w% L2 k1 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" U  H& g2 u1 ~8 ^1 @4 Q4 A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:
  r- k) ]; V5 dA:Pasteurization  巴氏杀菌; V3 u- M( s- ^6 c- W7 }9 v2 J

* k; ]7 `6 D* l, {: u5 u( E64.Which of the following steps is not the correct procedure for whipping egg whites?' b0 w& j3 ]6 \% D
下列哪个步骤是不是正确的蛋清搅打程序?
  A* ~7 W$ X/ v6 {. B( oA:Allow to rest before use. 允许休息后方可使用。7 h* I; E8 d# q9 P" B9 `6 R+ a
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
  i. ~- ~* o- W$ zA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" z1 N1 i. x: k, o6 o
炼乳是一种浓缩牛奶 是去除什么做的/ u2 q' f& E- O5 e
A:60% of the water 60%的水8 W7 T" S% q0 r

  L1 G( N, D3 U9 U2 k3 K- q67.A method of cooking that transfers heat through a liquid or gas is:
: {% c" z! V" v% R# p' }5 Q, e  Q* G一种烹饪方法,通过转移液体或气体是:( W( h# z- ^- D: F. B3 X
A:Convection 对流
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+ b" d: g2 K2 |- X9 o* `7 L0 C68.The cooking of starches is known as  烹调的淀粉被称为) ^7 ]2 M- \' l7 B: W
A:Gelatinization 糊化" ^* [0 |2 V. o% `. @; p9 t

8 _6 i% a$ Z- Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 ~! H: B! o/ j2 a& M0 x2 bA:Braising 烤) i& K5 i. N2 T  R4 A

4 e6 V2 _8 a5 W3 Z. a8 k8 U70.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:) ]0 R9 F$ G+ J+ e: V
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 P5 O: |; C# n3 L# a
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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2 r. H8 P3 {- ^. _4 R( ?! o
A:Fumet 原汁
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0 f+ Y4 L$ V* u1 I  |, M6 E72.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* h+ p- o; S5 U* k( @- F
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?) W0 l1 G/ P/ O0 b- [3 L) P
下列哪一项不是用于制造高汤(低汤)的原则?. b7 m4 {) m) m
A:Start the stock in hot water.开始在热水中操作
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: l2 ], s9 o. p74.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
; I) }/ y1 j" `; hA:Remouillage 法语熬汤
0 t1 ]2 R! }- dhttp://www.haibao.cn/blog/post/176242.htm
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