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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。+ f) i5 z( h5 [: K% u, c
4 d$ _$ B$ l& L. h3 R& k
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。; `5 N3 _2 n/ I/ V
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
理袁律师事务所
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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
大型搬家
鲜花(33) 鸡蛋(0)
 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
/ ?8 n# `- G- T: t* N5 X# J7 x1.Which of the following methods should be used to determine doneness in a New York steak?0 P/ z' O0 H, O& S
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)
9 L- L- m$ u* Z0 ]A: pressure touch. 压力触摸
( G1 v, E3 A/ M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, b8 M, A8 f) u
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+ ^5 ~( z- @# U
A: acid  食用酸
9 Q6 _, @  Q5 z) C! r" ~3.Vegetables are major sources of which of the following nutrients?
0 A4 x# }' k" J7 \3 @$ {9 i8 V; N2 w8 X蔬菜中包含的主要营养有哪些
9 s' X+ e# I* IA:vitamins and minerals. 维生素和矿物质。
2 f3 C( o( R% E' A6 d4.Cauliflower is commonly served with
1 {1 s+ W4 ~& j  {  n& [( ]0 j: ?. h花椰菜(菜花)最常见和那种酱汁搭配9 e3 Y2 `& n! F1 ~1 S1 E
A:Mornay sauce. 奶油蛋黄沙司# z' R2 F/ {  x( C
5.Which combinations of products are found in pie dough?
; w9 J  _: c8 a) @/ ]/ n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- c+ W  K; y. i0 F1 a3 T/ s+ ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. e1 Q( y2 n5 M. {6The French term for mussels is 法国语青口(海红)叫什么
8 [/ `& r$ n: lA:moules.法语青口,海红
1 I, x5 P( g3 [6 M) O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! w- x8 B, s6 V. Z+ @A:faintly fishy. 稍微有点似鱼味6 m. G6 t% S# Z9 W6 v* \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  Q' i/ |& t0 ^3 zA:2 days. 2天
* a5 \; t% I# u. |/ W/ m* q9.What are the principle ingredients in ratatouille? 0 B; z+ [1 V2 H+ [4 e! M0 Y5 Q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% I6 r) O' E& ^6 L
A:Zucchini, eggplant, green peppers, onions and tomatoes
) Q' o' H9 U5 ?3 f& m* {) r/ e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); L; w' _! o! _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- O% D' e$ D" d) B9 y% N
A:cook food in quantities that will be used up within 20 to 30 minutes.5 c% n9 Q4 E+ b8 L1 [  C& ?
大批量烹煮食物要在20到30分钟内9 W5 r9 t6 |; A
11.What person has the authority to issue a Health Permit?
8 W! _$ k* I# P: T. A( Y5 V谁有资格颁发健康证(卫生证)。( v5 |8 r5 D2 g( ]9 n9 ?
A:Medical Health Officer." S) m& J) C" R9 R; W7 F) n7 i! b
医疗卫生官员。
7 E, a, r. n7 Z8 r12.For what period of time is the health permit valid?
* m2 u3 h( {+ \- D' R# z; n健康证的有效时间是多久?
( Z. _; S1 {3 \9 f  E3 }& GA:12 months.12个月
% c( I6 R. |: L7 k! C+ n5 Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" m3 Z6 \8 ~) Q' j5 u. f& X3 S  Z在食物和饮料准备区,通风系统换气的标准时什么
1 t! M$ J. @: G7 z6 o7 jA:08 times each hour. 每小时8次
- v8 v% r! {. V' }4 n+ i14。The minimum temperature for manual dishwashing in the wash sink is
" i3 r, d! k6 j# K7 E, I7 W手工洗碗,洗碗池的水温最低多少度?
# z0 z# p7 M+ \2 k0 p3 TA:110 degrees F (43 degrees C). 43度
0 Z2 S# x& R( E3 \) i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 a/ t5 s+ E/ [5 p& `5 D1 _  {% {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( l( t  ?7 M+ m: m
A:180 degrees F (82 degrees C).  82度% E: t2 l* U) Q% v' f* w0 x% q; U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 B5 S" d* L2 ~0 q( u( Y0 t+ @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% e" n0 r# A8 ^. f+ u; n1 LA:en papillote.  法语自己理解  x' X7 D' @! `1 r  L8 G7 }0 v  T. i
17。Wing or Club is considered a
' ^  F$ K% D7 F* X. ?1 \% X- m翼和CLUB 被看做是一种...
  y5 f$ j3 E& b% ?! X) m- dA:Bone- In Cut     带骨切
& i, v6 D9 O1 U! x. f. M3 M7 [' ?4 y18。New York is considered a   纽约牛扒被看做是一种$ O0 A& ?" r) y! L/ l7 k0 l
A:Boneless Cut     无骨切) m( c0 Z0 X3 B4 y0 Z, c* w% \
19.In general, a court bouillon for freshwater fish will contain
' h( |" X2 a, S& 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4 x/ k, O2 h' z* S7 A- g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' |3 z: D* y! M$ W, o) O
和做海水鱼同样数量的调味料和香料
' K4 Y  o( ?# l# C9 c, d0 d20.Anise is very similar in flavor and appearance to7 u5 _! t& i; X: h
八角和下面的那种原料有相同的味道
! b& R, U9 L6 k, y* J; a1 ]A:fennel  茴香' }: e) `( n& K2 Q; r: e  b& G1 D
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 L* }2 T4 E3 P3 I7 M3 t) P. \下面那种原料更像大葱且有平面的叶子
9 f" C/ Q# {; n4 y) X6 i+ HA LEEKS  似蒜葱 (这边人叫京葱)
+ J# n* r5 I; e. H22.Which of the following cutting shapes refers to a small dice  }* O$ ]8 T6 x) ?& R, s& x: [! c9 M; H
下面那种刀切形状指的是很小的粒(末)0 K9 l! E( s0 x" `% I
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 X5 x9 i+ N- ?$ G/ n
23.Oil is added to the water for boiling pasta in order to8 p3 Q) t& h- k5 {. X5 N: j
向煮沸的pasta (意大利空心粉 )中加油是为了2 k- K. K, {; Q
A:prevent the pasta from sticking and to minimize foaming action.. U9 @; t! J9 i3 b' a7 W/ O
防止面条黏合并降低发泡。
- j8 D# \4 p, c/ y24.Which pasta dish features pine nuts and basil?
" X% `9 P. [& I! g, m1 _, Z- X下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* Q3 i+ _$ g6 |: F5 t; G, k* RA:Pesto.一种绿色的意大利面酱
6 K- [7 ~5 f( I0 {7 u' V& uhttp://www.tianya.cn/techforum/content/96/563836.shtml- m+ e- T. k. v6 p: `

& s4 u$ J; \, \3 v% H: A( R, O) W25.Which of the following is a spring vegetable similar to spinach?
' t3 J, y' ^# O; |" v. g5 g3 ^下列哪项是一个春天的蔬菜类似于菠菜?
3 K/ ~' k! I' b' u' k* `' Z- q/ H. FA:Sorrel. 酢浆草。
( ?8 l7 N6 ~: |* dhttp://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:& a3 O9 l: q( A% p
哪位厨师最早带来高水准浮夸的美食
  c3 V* M& O2 N5 [" u- |AAntonin Carême 人名 安东尼·卡罗美5 ?0 K  ~9 x8 @9 b
# B! j- ^, u& p) i
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 z& k& j. c, F- I2 x  r8 h" w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 ]0 J1 k! S  {
A:Cast-iron stoves         壁炉  j" V; f( ~9 |( e$ F3 @
http://www.usstove.com/products.php?id=6
- k3 L0 ?) }! `- d; O& ^8 C8 K0 F$ q: `& j
28.The French term used to describe the roundsman, or swing cook, is:1 y: \# o. d  K) f4 w/ M; Q
法国术语,用来描述roundsman,或摇摆厨师是:
" {* d9 D9 T& t( M7 J( v* \A:Tournant   图尔南
0 h1 k- W/ T, v+ Y; X# P$ r% a2 U+ p5 a0 k# N- X
29.Another term for the wine steward is:
" |& q9 k: }7 b; V* i葡萄酒侍酒师的另一个术语是:! c' X0 Q8 G: h3 n( L2 R' |' e
A: Sommelier 侍酒师
% w. i5 M; q3 q1 ~3 Y
# h+ r& h) E. r& A/ I30.Molds, yeasts and fungi are examples of a:
" w6 k& U6 ]" j  I: g2 b- f霉菌,酵母菌和真菌是一个神马例子( S4 \6 {5 u: a9 _+ H; w' ]
A:Biological hazard 生物危害
+ q* }3 c$ Z; }- A# n) j7 L# @* w) Y
+ x* X/ V6 \: [- ?# r% _' [- U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ o! b8 j$ b# n4 ?. N. e. q
根据加拿大食品检验局,食品的危险温度区在多少之间:# ~( {; g/ l# I* S" I* W' S
A:40° and 140°F (4–60°C)     4-60度
$ Y8 d& j4 |; X; L
. ]: r0 g4 R& {0 _  M32.All bacteria need the following for survival:7 P0 N' J+ X$ U* Q# A8 e+ I
所有细菌生存需要以下哪些内容:
  U; }1 H4 I$ @, Z* U6 O/ jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 u  u. N/ p5 x
$ W; e, ]- [) f  q
33.Which of the following correctly represent critical control points in a HACCP system?
3 f. o1 E3 @( W. F) V$ a& p以下哪项正确表示了HACCP体系的关键控制点?
% k' \) k; t& W. Q( A: _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : r; ~" G8 s5 c
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 X2 [! k4 _1 F5 t+ t5 _
' I- t6 `# V+ h
34.Which of the following is not an example of a carbohydrate?
& o0 C- K- ]4 ~' V9 b- V% K3 i- [) y下列哪一个不是碳水化合物的例子?
/ P. h& Z* Q7 L. L0 V, JA:Essential nutrients 必需的营养物质
) |4 }6 d) H  E. J# T, r4 N
9 U9 v9 @1 h0 h+ Y35.The process by which a liquid fat is made solid is called:* c/ r  Y# ]$ _$ A& }
液体脂肪做成固体这个过程叫什么
2 S0 U  Z' F  k) c7 J1 GA:Hydrogenation  氢化
9 U' ?) [2 R5 [+ `  F, ?7 W$ P- Z2 A5 |; C$ n9 W
36.Which of the following is not an example of a fat substitute?3 v& d+ z' M7 }) x* k9 S( |
下列哪项不是脂肪替代品的一个例子
  H( s: m3 x: m7 i+ q/ GA:Acesulfame K  安赛蜜K表
9 s" Y: ~; f6 F/ y" I9 ?2 U
4 w: n. @6 V$ z( l37.Health Canada requires that a product labelled "fat free" contain:
4 \- j; I* Z. K4 U加拿大卫生部要求的产品标有“不含脂肪“包括:
0 g: [. r9 D2 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- \  C; b  F6 J( i* g  t
, T& [) }5 G5 O# E( u& |
38.Which of the following is not a problem associated with converting recipes?# o) y# I$ D  Z+ t$ U+ j  b
下列哪项是不相关联的转换配方问题?( t7 r# O0 ?, B
A:Unit cost 单位成本9 F; ^. l* w% g7 R% Z! Q* W/ G/ D1 {
% v" X- N1 X. ^2 S8 ]: e0 u# Q& x' Q
39.The condition or cost of an item as it is purchased from the supplier is called:4 l& ~9 U7 ]" w, |8 G& n6 Y
从供应商采购的物品的品质或成本叫什么$ h1 |8 H8 I& l1 {
A:As-purchased cost 购买的费用
+ U. i' f- G+ X) S  ~9 T
1 @8 ^! O0 E: {8 Q" W40.The amount of stock necessary to cover operating needs between deliveries is known as:1 A" o3 i8 n  j2 t. |! w
在新货到来之前用于日常所求的必要库存量叫什么  F5 r$ T% W% y. j$ g6 t- \+ L
A:Parstock 基本日常最低库存
2 g% L) F7 O& v; S8 T+ d9 C6 d' x$ I8 t5 h% d
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% W3 m2 y6 k; s2 ]9 e  J下面那个缩写是用来表明正常库存流程?
2 v1 W: z2 c2 @6 \( }A:FIFO=FIRST IN FIRST OUT 先进先出& y8 K- G; E) e, x6 |9 Q" C

5 G7 ?3 n% B4 @+ X& Z42.Which of the following knives is used to turn vegetables?+ b# O5 _3 m- e( r3 x
下面的那把刀是用来打开蔬菜吗?* e# D& O. r1 m6 o9 N: {7 V
A:Bird's beak knife   鸟嘴刀
; k* g8 ^# y$ B2 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- @3 j+ X% `% `: h1 Y' y3 M1 T) k+ t
43.What is an instant-read thermometer best used for?+ M3 H& C: J0 _* C3 k
即时读温度计最好用于那方面?
6 n( o, i8 x4 Z( s5 S+ UA:Checking the internal temperature of a roast 检查被考物品的内部温度
! K6 E1 h5 x5 a0 g) f2 u/ h; {" j& a0 G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* `# L. ^1 \7 o7 b) I9 X8 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 y& B$ v" [0 b6 F
A:Cast iron 铸铁. M- n- f7 z5 ?8 L) S$ U1 ?
% p, a' F3 A8 l/ C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 N; q, ^; h0 k7 }+ I4 G3 Y2 M, S
哪件装备下面有一个可移动的碗和一个S形叶片?& N6 E: e2 F; V5 x7 ^
A:Food processor 食品加工机
( r9 C( D& w! R" l- k% Shttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
9 u+ n( Y) R2 P+ m5 W  r+ c下列哪项不是用刀的安全规则?
( h& O- R# \7 U, nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% E8 v. V" k4 M6 R: M- p( b" ?

$ _! p- m# \0 N& V# ~% M8 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 N" A2 u, p6 G" A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' ~, k- ]' l* a! L. N
A:RondellES / ?" L- q  |8 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ ^& R" z  V9 t1 D# U5 Z* @+ v; z

) F# ?) d0 ]( S" Q, U7 Y# R0 X) z6 W48.Which of the following is a diced cut used to garnish soups?4 I: t3 n" E1 ~' [) H
下列哪项是切成小方块用于汤的装饰?
' ]* A4 F5 ^: d% K- b5 S& {' UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& v5 E2 q! ], Y1 V8 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& k$ l5 Z! s, f* Q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!!——
6 E- i* n! r" N2 jA:Gaufrette
/ Y. B6 D: A4 a5 W  ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% p3 C6 f5 O3 I. S6 @0 {6 F* m3 F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 Q) A! `6 ?% n! E: E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- \: K/ X5 Q  F. p4 W+ K, q$ X3 G# P# I1 S6 ]8 h( H( |# r* h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 d# w# \; B. ~% w' t  `
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)2 Y( o! }4 G4 ^/ o7 J3 {
A:Cilantro 胡荽叶 香菜
' m- w1 `) d( O( z$ mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( U. P, i0 E9 S0 N$ N$ S! \  @
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60.Allspice is made from:8 n( R' u. \* N: I
多香果,  多香果香料是什么) @8 s" r  \9 L1 G1 g( I* M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 G: ?/ P: z0 I2 C0 @: R5 g
A:A dried berry 干浆果
0 H2 D2 Z8 R$ V7 U8 M' |6 ]. [' e4 B/ O$ S" a1 Q1 G5 q# R) i9 @
61.Which of the following are used to make a sachet d'épices?3 ]2 K$ w- e5 L
下列哪些是用来做香包德épices?. G- w, c+ [" B9 w
http://www.sachetcatering.com/
0 E2 R6 [( @$ |, v; OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  C3 d( j. m$ y( E5 i  e, F  I
  g4 d( c0 L  l. I# @( K1 c
62.Which of the following condiments are not soy based?- I/ X8 A) n# K, k: Q
下列哪项不是酱油调味品的?  U, H4 [' m7 C: y) C$ O
A:Wasabi 日本辣根7 Z$ @$ `5 t& D
6 B6 m' N; H5 |0 s
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 N# |1 y8 D0 F" R$ q( k$ 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:
9 O) E2 y8 C$ c7 C4 cA:Pasteurization  巴氏杀菌' x- d; `2 E, u5 o) ^

# m1 m, `( M7 g/ R3 H5 v5 e" T64.Which of the following steps is not the correct procedure for whipping egg whites?& s/ h$ ]: V- [
下列哪个步骤是不是正确的蛋清搅打程序?
6 ~2 M6 V( I. l  Q2 j: _, RA:Allow to rest before use. 允许休息后方可使用。
9 r: P$ v; H( E8 f: Y  g2 G1 T) `! b
# t  I" \% P( X/ L65.The weight of a large egg is between:一个大鸡蛋重量介于:
- j* G2 F0 a' d3 ]A:56g and 63g 56克和63克
$ d! p, ?0 ~6 o( \. Q2 ^0 R, f
3 R* O" _' a1 {- J) H! l% W8 x66.Evaporated milk is a concentrated milk that is produced by removing9 Z  G* F( I/ R4 D9 n
炼乳是一种浓缩牛奶 是去除什么做的
7 M( P" J! E3 d% C; E- R1 ?- iA:60% of the water 60%的水
2 s# V% l. C: b2 R& E- r4 e) K( J; {$ N, ?
67.A method of cooking that transfers heat through a liquid or gas is:7 p+ S) T2 i% B6 ?* \. v3 h
一种烹饪方法,通过转移液体或气体是:
/ X; A0 q. W* ]3 x7 `4 f: iA:Convection 对流2 Y; r& Y; z; c% ^
, M. A, S. B$ S$ _, Y1 ]
68.The cooking of starches is known as  烹调的淀粉被称为# s- O% w  ?' ^1 q& t
A:Gelatinization 糊化
1 a- Y& B7 n& T4 t
5 W7 L$ E3 `) R/ j  U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, M0 [# q( x) P" FA:Braising 烤
2 o2 U9 E4 [: I/ N( B/ u
& X/ |, a  v% K! A+ b/ Q7 [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:
  l. I. }' s0 I  b+ x( ~/ AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 \$ n( f3 ?2 R. A, [
! |; K% q. R% |# l% p
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' r$ D" C* [6 {" D( T. v
A:Fumet 原汁" D9 G; U6 _( F( o, K

# s5 f$ t; ^2 [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/ G+ N; t- Z$ ^1 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# x% {) p- N9 x1 I
& F/ u9 }- H1 Z  X. k. B73.Which of the following is a principle not used in stock making?
  J' f- A' O: Y$ k4 {下列哪一项不是用于制造高汤(低汤)的原则?
1 W: T/ h6 ]% ]0 bA:Start the stock in hot water.开始在热水中操作; ~4 [0 R: ^  L" R8 f4 F/ O
: T' w9 j& |$ ?& t( V9 U. M) z" s
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
* M; k, ?. d" f' nA:Remouillage 法语熬汤
. X! _) d( H2 Z+ U4 w% X1 M: zhttp://www.haibao.cn/blog/post/176242.htm
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