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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。, ^: U4 J7 A5 ~- |$ c, R, B
+ _) s" L1 \) c6 }2 [8 M
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。
6 `* l/ p4 C' @8 \  E% d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6 |" K9 R" Z' ^7 A2 ^3 Z
1.Which of the following methods should be used to determine doneness in a New York steak?2 ]4 S* y) T% t
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)+ i; z4 A) L  S4 x3 G
A: pressure touch. 压力触摸, `5 t+ R+ Q" h" I% X5 ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 m- Z3 P9 {7 L( k
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
- t9 F& }7 ~- y3 q7 Y! o% MA: acid  食用酸7 M9 A/ A! M( W: o
3.Vegetables are major sources of which of the following nutrients?  r# h# w! z+ J5 i& A' s
蔬菜中包含的主要营养有哪些
. \6 F; }" w+ ~+ U' C# H$ l# @A:vitamins and minerals. 维生素和矿物质。
! v! j8 a6 A4 `; X( L5 Q! d" l9 I4.Cauliflower is commonly served with
2 `. a- f( a8 J- k9 e" [1 K) O, q花椰菜(菜花)最常见和那种酱汁搭配
2 k5 m7 v7 ^, ^. t- e6 bA:Mornay sauce. 奶油蛋黄沙司
) E$ B- c! ~5 ]" V$ \. X1 }" |, p) w5.Which combinations of products are found in pie dough?
) J1 j7 c6 a* t0 T( d" O5 E! S) [! h/ }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 F# M- C: C8 m6 b: x  \+ f
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% O7 V/ r! F& E5 W) a
6The French term for mussels is 法国语青口(海红)叫什么( i1 H  d+ }8 X% e$ V8 _1 }& ~
A:moules.法语青口,海红
. \) q8 \9 `, P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* Q5 T3 o) O( I  T9 G, x
A:faintly fishy. 稍微有点似鱼味0 T6 F0 C0 m( \0 ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; V! c4 k: O- v. m: t: KA:2 days. 2天" A* q/ m$ b+ t7 ]1 N
9.What are the principle ingredients in ratatouille? 3 s* Z. A( L7 D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), t6 Q- C) r" j
A:Zucchini, eggplant, green peppers, onions and tomatoes
: u. f/ `1 u* @% z- g0 K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! A  T+ A- L* b/ h! G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 z( ~1 C4 A/ W( D2 r1 IA:cook food in quantities that will be used up within 20 to 30 minutes.
, ^3 @. z& a& h: G4 j! e大批量烹煮食物要在20到30分钟内9 Z; M2 P. J& k& g# b
11.What person has the authority to issue a Health Permit?
% K, I% X0 W! s谁有资格颁发健康证(卫生证)。1 h' Q! \5 Z- @& Z+ j$ i
A:Medical Health Officer.: i+ X# R/ f; G. F% w. {; j
医疗卫生官员。
" o5 C9 r/ f- G/ N12.For what period of time is the health permit valid?4 F! G3 ]. K! h8 D
健康证的有效时间是多久?
# `( N* p; f+ L% G' ZA:12 months.12个月* M$ w- S6 D+ y2 P* i, L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 }& a. _2 W0 L5 K$ h* G* n& I' ^在食物和饮料准备区,通风系统换气的标准时什么  X# d- H0 [" `* l- [
A:08 times each hour. 每小时8次
$ T2 S& k1 O6 H14。The minimum temperature for manual dishwashing in the wash sink is  U* z. x  _0 j% y, `" o
手工洗碗,洗碗池的水温最低多少度?: M$ r: W5 \0 _- M- d
A:110 degrees F (43 degrees C). 43度
; }  S; _1 `6 m' O& F6 {2 O) u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; Z' K& X4 u  R' ]$ v# n2 [* y6 E
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- Y% e. A) k# Q$ ^A:180 degrees F (82 degrees C).  82度
  r4 _6 `5 o2 ^# D" Y* a16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 L( f7 ?6 |" {用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" H8 T, `, d2 Y( X% |6 n5 A# O
A:en papillote.  法语自己理解
( ^8 T; ~' Q0 N" ^; n* s; O17。Wing or Club is considered a
+ v( g1 u$ x9 p1 c翼和CLUB 被看做是一种...4 r- p' y$ h& V* ]0 V8 U1 q) E
A:Bone- In Cut     带骨切
2 u2 W  o! G8 B$ u: E: |18。New York is considered a   纽约牛扒被看做是一种
  d2 g4 @8 X  n1 n) N4 }  CA:Boneless Cut     无骨切
0 A/ @+ l4 F8 j19.In general, a court bouillon for freshwater fish will contain
" C. B$ T2 W8 |4 G2 L9 o, T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; I( \6 F6 P6 Z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 ]9 P5 H7 z  v: V+ H- _
和做海水鱼同样数量的调味料和香料5 q- z4 v; b3 ~
20.Anise is very similar in flavor and appearance to
/ s. |/ f5 Z6 x3 U9 L' J八角和下面的那种原料有相同的味道1 ]$ E& d' c" U9 d1 T
A:fennel  茴香0 ^8 p! L: @6 A1 ?. [3 ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" {% _! G/ F6 d) H' H1 j
下面那种原料更像大葱且有平面的叶子3 w. X5 s9 {& w( E
A LEEKS  似蒜葱 (这边人叫京葱)2 Z+ F% ?! F3 N$ U8 B! Z
22.Which of the following cutting shapes refers to a small dice  X- y' u0 G& u( n
下面那种刀切形状指的是很小的粒(末)
1 h; ~6 W: E3 P; C* o1 {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 O$ X/ v$ s% \& @+ q
23.Oil is added to the water for boiling pasta in order to
* y1 f8 y( y3 ~  ^. |6 t向煮沸的pasta (意大利空心粉 )中加油是为了
  _7 S$ H: c" n: LA:prevent the pasta from sticking and to minimize foaming action.$ y2 z# }% c# n4 q+ r  {; ?, i
防止面条黏合并降低发泡。
- A/ E- G* e& D8 p4 A24.Which pasta dish features pine nuts and basil?6 W$ V1 Q4 z, |$ s1 _( D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 e* Q: t9 F$ b$ g6 bA:Pesto.一种绿色的意大利面酱
1 G" f  y4 H$ y) qhttp://www.tianya.cn/techforum/content/96/563836.shtml
. j. ]0 D1 N  g( \8 y) v) O1 O- f8 m: r; Y$ l8 L$ S  Q+ B
25.Which of the following is a spring vegetable similar to spinach?% ^9 E. z3 I7 [4 N% J6 f* r: ?
下列哪项是一个春天的蔬菜类似于菠菜?
6 ]# Y; L1 h' X$ x3 }A:Sorrel. 酢浆草。
: u% Z8 Q" z1 T8 v( @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:3 `  A5 p( W. G4 o3 I" B
哪位厨师最早带来高水准浮夸的美食
9 \. e0 \  h6 g. f2 jAAntonin Carême 人名 安东尼·卡罗美
4 s+ P/ f1 S/ `
- F5 g/ F, q8 P5 k0 v4 N: ^2 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 N, B  ~' K- I4 k# _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: p+ B# p$ i0 d$ U+ y
A:Cast-iron stoves         壁炉
; ^3 r/ ]- I4 vhttp://www.usstove.com/products.php?id=6
7 O# x4 M: o4 u+ r0 R4 P
' c7 t' N7 ?; n5 h28.The French term used to describe the roundsman, or swing cook, is:# M% p5 L7 D- [1 J- _; v6 |: ]
法国术语,用来描述roundsman,或摇摆厨师是:
1 G% R2 }" J8 i: O; |0 c1 U/ bA:Tournant   图尔南
: z0 [1 [8 ?! P5 `- b7 H  v0 m1 V2 }' K9 k0 B% w% L" a
29.Another term for the wine steward is:/ E. e1 d, O- E4 Q" S
葡萄酒侍酒师的另一个术语是:1 C0 B: x! _/ V) M6 A, M) E. i
A: Sommelier 侍酒师
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4 y; R3 T* ~5 e& {. |+ x30.Molds, yeasts and fungi are examples of a:% |5 T2 l7 N  M* j- ]" b, y5 v
霉菌,酵母菌和真菌是一个神马例子7 k5 T5 v' N3 C+ J5 {7 ?( \" O) e
A:Biological hazard 生物危害
" U6 d" K8 T; k+ F7 f, l' f1 s! ?" i; r  Q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ |: K- G# _: r& O9 F+ |
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 d( e( l# H/ A* [) L7 M( l/ C: GA:40° and 140°F (4–60°C)     4-60度+ j" m% v& x2 X1 Y# R$ Z# c5 `! r

- G5 r3 J' [+ [- v32.All bacteria need the following for survival:0 L2 R/ M! [0 d$ f& l
所有细菌生存需要以下哪些内容:
  O" f* y4 p0 E/ ]; i7 \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, N2 U# V/ j/ C- U, }
$ S: e' n' ]7 ?% Z; ]# n0 Y  C
33.Which of the following correctly represent critical control points in a HACCP system?
, \' J4 v6 \! F. ]% I以下哪项正确表示了HACCP体系的关键控制点?0 M1 d1 p' q6 N# q5 ~$ L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 R- v, b8 v, s3 @. L食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 O( k; T. E) d7 v4 H
/ c: `% X7 I9 _/ |6 D8 v+ ~* ^! R* i
34.Which of the following is not an example of a carbohydrate?
6 k5 }) g$ c7 m# B% B- i2 @( l下列哪一个不是碳水化合物的例子?
3 t8 O2 p2 V; L% S8 n  {+ ~+ x+ IA:Essential nutrients 必需的营养物质5 V" c- C% n: o7 n1 b0 k/ Y

+ M/ G% v3 R7 x/ e35.The process by which a liquid fat is made solid is called:
7 ~+ v' k) F( R( Y4 r! g* O# f* k液体脂肪做成固体这个过程叫什么# p# b% `$ r2 \/ H! l
A:Hydrogenation  氢化$ W7 a0 R9 e  Z' n5 t  T
4 N6 u5 ]3 o) m& i7 W9 F
36.Which of the following is not an example of a fat substitute?
/ q/ l# E1 o+ C  x8 X6 o: B下列哪项不是脂肪替代品的一个例子
. |% l6 y2 C/ HA:Acesulfame K  安赛蜜K表( y$ g* P) a' a2 \

' m! |# i( P) m2 ~0 Z9 O37.Health Canada requires that a product labelled "fat free" contain:
, |$ F0 m3 A; p( A$ _3 ^加拿大卫生部要求的产品标有“不含脂肪“包括:
: K4 z2 Y: Y) K9 ]/ ]: F7 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 p* M9 o; ]4 B
& I6 B  B/ _6 t" @  g5 O8 s
38.Which of the following is not a problem associated with converting recipes?
; p, @9 S1 ]$ s5 N# g  c下列哪项是不相关联的转换配方问题?
/ M+ a6 W( O8 m7 D! f4 d1 f. EA:Unit cost 单位成本1 I- S# l/ d! K$ l( Z  Y

* Y! M( _( }. g, c! h% P39.The condition or cost of an item as it is purchased from the supplier is called:3 c8 h$ p) W  l0 v7 I1 E7 p
从供应商采购的物品的品质或成本叫什么
) H! A1 u1 r$ EA:As-purchased cost 购买的费用3 q) a7 @& O/ s

* I1 L* C- d) n! Y" v40.The amount of stock necessary to cover operating needs between deliveries is known as:3 n. h- e7 f  X' @2 A
在新货到来之前用于日常所求的必要库存量叫什么
6 E8 Z: B$ C+ m( p4 D4 PA:Parstock 基本日常最低库存
. B1 X! N9 D/ y# ~. I' j3 w- @7 \, i0 e$ y, P4 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 y! a, f; ?9 F6 I* f8 l' g! Z下面那个缩写是用来表明正常库存流程?
+ f3 ?# p  T4 m* Z: a9 t+ {A:FIFO=FIRST IN FIRST OUT 先进先出
' ?8 B( A+ s& _
& L+ O) J) o$ r# S, _# k/ F( @42.Which of the following knives is used to turn vegetables?
$ H2 S5 |$ h; o下面的那把刀是用来打开蔬菜吗?- b* ~0 v/ a- K! K2 s
A:Bird's beak knife   鸟嘴刀, F( X6 a+ W/ i' a/ U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ ?, Z. i3 s- G7 c8 E  w; u

. E% m6 \! A+ S  o; b2 F) ^& h43.What is an instant-read thermometer best used for?
: Y0 @& ]3 u# Y& L2 T& _  b& s" x, S即时读温度计最好用于那方面?, V* T4 z4 n5 ^' D. o/ P  i8 B9 ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 J2 F$ e( g3 {7 [

: T* `% w, U: Y- e" ?- J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 V, j' m8 ^/ h5 S7 n0 H0 x下列哪些金属材料受热均匀,通常用在铁板而且非常重
- o% K6 {, m$ e$ t2 _. HA:Cast iron 铸铁
/ q2 I1 D  k% E0 G3 ]) K( h8 C" W
! v+ b: h# Q; [0 j/ r$ O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! h+ y, P. M- V7 r7 @7 z" W* N哪件装备下面有一个可移动的碗和一个S形叶片?% X, c  O$ {  o! |
A:Food processor 食品加工机
: G7 w+ P* W4 v& zhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 t/ t2 S- S3 R7 R; `! @+ e. \7 z( h; ~. k1 \/ I  \
46.Which of the following is not a rule for knife safety?" L! @  {' @9 u9 L$ n0 c0 Z& {
下列哪项不是用刀的安全规则?' U( ~5 X# g5 X7 v2 H5 |, z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 \# o* t% T$ k9 v9 p

# S, \" ]! Q- V8 t9 Q$ L4 w, C' G" m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 c7 U' ~5 R, o. q3 g% t
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 m( ?, a. r: n5 g8 vA:RondellES 5 A, A2 D: q# z5 m- ^% {& ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% u( A/ {+ P; k1 Q
; L6 u  D4 _. S48.Which of the following is a diced cut used to garnish soups?0 F, b3 M) _9 A
下列哪项是切成小方块用于汤的装饰?
$ {3 q5 S9 ?& J" z- o9 XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ i4 q: s2 p- v3 t7 |  F+ p0 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 T9 n) C! [* H: O4 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!!——
7 f9 e; j9 \' ?: k- WA:Gaufrette & Z6 }! _) m& J' d7 S! A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 z1 e" H1 ^5 F) mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ `+ W' I# k' n: o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& ^, k, o! n9 v+ N  ^" k
# ^3 s$ W- A! `$ A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 c, |( D& i% M0 u  K( X
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 n) V/ n6 o: K8 g8 JA:Cilantro 胡荽叶 香菜4 h- h/ H4 z8 `8 T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 |! `. C' ^/ ]3 j2 f+ u

/ }" p  \. t3 O60.Allspice is made from:- N0 v0 j: C& \) {5 a2 i
多香果,  多香果香料是什么$ R+ U& {  y7 I- G% A9 ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& ^. m0 c; |  q
A:A dried berry 干浆果
/ w  q+ a; }; G7 B! e7 R
2 Q2 G' G: A) W/ |* x; ~61.Which of the following are used to make a sachet d'épices?' {# `. y5 A" p( @6 v" R2 F( |+ [
下列哪些是用来做香包德épices?+ F& `5 M7 O4 E$ R6 n6 i. t+ E
http://www.sachetcatering.com/, L# G9 I; k8 [) w9 D6 ?
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( f1 }" f3 i' D& \( h0 f/ s! e

' Y: e# K. d" u+ D1 m& D62.Which of the following condiments are not soy based?
" s6 M* _; h5 L/ |: x下列哪项不是酱油调味品的?  f3 F" g  L  r/ D+ A0 L
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:
4 d( Y, G1 b% s$ _% q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:: |0 e( I: O6 n7 @; \4 x
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" ?/ _0 H- [1 Q下列哪个步骤是不是正确的蛋清搅打程序?
! ?8 o5 V% g6 y/ LA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ {4 b3 J7 t# y0 L/ B: E. c  [- ]" k
A:56g and 63g 56克和63克
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. K# x- G; U% z. q; |5 X66.Evaporated milk is a concentrated milk that is produced by removing
/ Z9 @2 l$ l  K, V. k# T$ |炼乳是一种浓缩牛奶 是去除什么做的! R9 x5 a" ?2 A$ D  D8 i- Q
A:60% of the water 60%的水& i) F6 t" y4 P6 z  m" {0 R

. \5 Q- I" @- a+ L67.A method of cooking that transfers heat through a liquid or gas is:+ n, H& a1 C7 Z0 K' p+ x: _$ w1 r
一种烹饪方法,通过转移液体或气体是:
: }" r7 U+ o, y8 w! yA:Convection 对流! h5 c$ ?- s8 \8 B) `9 ^6 D" u' H9 B! |
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68.The cooking of starches is known as  烹调的淀粉被称为  A) [6 n! n- z( _" M2 m
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?9 h7 B# T+ X  ~
A:Braising 烤
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' m3 a% ~/ B5 _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:# |3 H3 _4 Z5 R8 |9 A' f- _" W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ O, Z% A' t2 ]$ N
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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
: E- z3 o8 C' r: @8 M7 I) [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# N7 A; q. Y- _, D7 K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 p3 S" P  ]9 g* L9 t& B

. A& |" n* X0 `9 D9 H73.Which of the following is a principle not used in stock making?3 ^: @) v1 {3 i0 v9 z( Q
下列哪一项不是用于制造高汤(低汤)的原则?+ @! J( H: Z9 m' d9 z
A:Start the stock in hot water.开始在热水中操作
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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& e8 K; L' e" ?- i  O
A:Remouillage 法语熬汤5 J2 T5 q* \5 N" U7 ]  U
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