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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。2 h) }+ `/ ?3 g

( f% I2 U% n! G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。
7 M) I* B0 q7 T% s; w( S: f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
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
0 D7 [" W) |5 \/ W4 H+ l& a4 e/ n1.Which of the following methods should be used to determine doneness in a New York steak?' J/ v3 }8 m' }* 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)( `6 c) z/ E; b+ B, C3 d1 ]8 K
A: pressure touch. 压力触摸; r3 ?# ]- l( k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) w" x) f4 C4 `  y& _2 N
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
: x8 n7 u& N- ?, xA: acid  食用酸
9 N# B# ]# \; Y2 U3.Vegetables are major sources of which of the following nutrients?
' ?% L# Y# y0 F: s  m7 w蔬菜中包含的主要营养有哪些; p8 p! e1 @1 j( r. g6 e
A:vitamins and minerals. 维生素和矿物质。9 Z4 c* y; U: ]/ u' @2 V1 T; p9 ?
4.Cauliflower is commonly served with
% F2 P, a0 D' n& P+ R" {4 z& G花椰菜(菜花)最常见和那种酱汁搭配7 `: c3 A: m, C8 w* ?+ X( y: {* O1 i: s
A:Mornay sauce. 奶油蛋黄沙司
  B) j: z0 ^$ {$ F4 @/ m+ x5.Which combinations of products are found in pie dough?
: l; ~6 ^/ Z: B1 F3 a$ D( l% B下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* i% Q0 l. _- _6 QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" l2 F' j7 W8 a0 R7 X0 w
6The French term for mussels is 法国语青口(海红)叫什么
5 _6 h# u& e+ K. G4 r0 nA:moules.法语青口,海红
/ Y: W5 T' O& I+ O& \+ z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! B& @7 o) ?, O; I% [# F2 M
A:faintly fishy. 稍微有点似鱼味
* U" e9 A8 Y' Q. U. Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ V" o, d7 ]- O5 I6 M9 j1 }
A:2 days. 2天/ |4 E5 Z9 q7 j. G+ Y
9.What are the principle ingredients in ratatouille?
8 U$ I  a' |' f3 U$ e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" ]! A, }; G9 g1 ]% m" B! U6 _/ KA:Zucchini, eggplant, green peppers, onions and tomatoes
- Q. S$ ]: P3 m, b% K: `' r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). d  I6 L+ Y  S1 h% P$ g# G+ q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ T7 [; d5 L/ Q* a, G
A:cook food in quantities that will be used up within 20 to 30 minutes.% `  L, d* m( h0 C9 g: k
大批量烹煮食物要在20到30分钟内
, o, s5 @. J4 A' i$ e11.What person has the authority to issue a Health Permit?
  n& T3 m9 i: s* l7 L6 G0 q9 R谁有资格颁发健康证(卫生证)。
" S- V3 ~% j# f0 m. qA:Medical Health Officer.: v* u  D- S+ o4 |
医疗卫生官员。
3 @6 p1 s9 Y' k4 j0 {+ S2 ~: T12.For what period of time is the health permit valid?
) L* W+ }# N  \& _0 O+ o. d) R健康证的有效时间是多久?
9 k1 S7 R! @* K" D) OA:12 months.12个月
( z% w) M( l+ v13.In the area where food and drink is prepared, the ventilation system must be able to change the air- k) p  _5 @, t# a- Q- g
在食物和饮料准备区,通风系统换气的标准时什么6 g( X# M5 A9 {  [# t2 F6 \
A:08 times each hour. 每小时8次
! u4 @# _  J. t: g7 g1 z8 Z14。The minimum temperature for manual dishwashing in the wash sink is0 J5 H# r  n- W: {7 B' v
手工洗碗,洗碗池的水温最低多少度?- l! y; a! X) \, ~6 y8 X
A:110 degrees F (43 degrees C). 43度* L  a1 w6 `  Y5 v) g/ Q& U* j
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: Y% N) d' N" R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 n7 J8 ?; q3 _8 W% E! qA:180 degrees F (82 degrees C).  82度
6 ~$ D9 ~* d( o+ k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: z; G( I# a8 ~9 L/ ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 W' Q7 c# L9 Q$ n& qA:en papillote.  法语自己理解/ p  m6 {4 A. ^8 X
17。Wing or Club is considered a
$ ]6 ~5 ~; @0 f0 v5 M翼和CLUB 被看做是一种...
/ l, f* U' ]5 l( G3 Z# v$ P9 S& g' G" QA:Bone- In Cut     带骨切
9 i6 ?$ m8 u' \- F9 ^18。New York is considered a   纽约牛扒被看做是一种3 y$ k; d, b0 e' K
A:Boneless Cut     无骨切
" e" t9 Q1 G  k& \( C19.In general, a court bouillon for freshwater fish will contain0 s* v1 F/ w- \  g8 Q2 r3 a) E
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! a8 j. t3 T2 Q; T/ R5 Q/ S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 }/ R" Y4 f' U; K! M* @& W和做海水鱼同样数量的调味料和香料& E1 ~, c9 F3 `9 \' X: r; b& l, A
20.Anise is very similar in flavor and appearance to
, ^. d  M* t% n5 \0 ?( m: F八角和下面的那种原料有相同的味道
/ h  F) S0 a  {4 vA:fennel  茴香; r6 }! G0 i- M! J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# X* H/ P& O% b4 }/ e" D9 A下面那种原料更像大葱且有平面的叶子
) I0 m- |- c" B( y- T. k* mA LEEKS  似蒜葱 (这边人叫京葱)  A) C) Z8 J+ f" X! Q
22.Which of the following cutting shapes refers to a small dice
) |( [8 }$ ~9 Q9 V0 J9 L0 }# ^下面那种刀切形状指的是很小的粒(末)8 d* ?; c* o  E' K$ i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! x5 G5 f; h5 d; _0 u
23.Oil is added to the water for boiling pasta in order to# y' d( }- v( k. k
向煮沸的pasta (意大利空心粉 )中加油是为了# {4 X) G8 ^$ X3 _1 R5 g9 @
A:prevent the pasta from sticking and to minimize foaming action.
6 C5 y, J7 }5 T8 i7 ]# ]6 v5 n9 n防止面条黏合并降低发泡。
1 G* [: M1 Y5 o24.Which pasta dish features pine nuts and basil?; P' e' e* \7 s+ E8 y! R+ q( i
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 h/ x1 H/ l3 k4 N
A:Pesto.一种绿色的意大利面酱 2 X6 c( @2 k/ G+ ]' c5 g
http://www.tianya.cn/techforum/content/96/563836.shtml
2 o/ g$ B" n" e* p6 j7 l4 [: n! M) f& Q
25.Which of the following is a spring vegetable similar to spinach?
' |3 i! f* x" _, y下列哪项是一个春天的蔬菜类似于菠菜?, ]* f* Q9 ~* ?( t
A:Sorrel. 酢浆草。2 i* c4 S2 \; ?/ z
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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:9 M! M; w6 h  }, K7 n+ b
哪位厨师最早带来高水准浮夸的美食( k$ i! Y9 H7 C7 G/ u5 M  o& N
AAntonin Carême 人名 安东尼·卡罗美
( E( m% Q, `. {) ?8 t: Q" ?; y" x0 g$ q6 b5 t! N' v% \  n3 X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ N9 t1 k# n. }9 e; r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 D9 S, Q6 F! NA:Cast-iron stoves         壁炉3 U: {4 o: N# a8 _2 u1 q/ C
http://www.usstove.com/products.php?id=6& g$ x6 S  h0 t# y7 B  _7 R! y

4 {$ g& Z' @: I* j28.The French term used to describe the roundsman, or swing cook, is:4 R8 B+ }7 E1 W  Z0 T* x: a& s
法国术语,用来描述roundsman,或摇摆厨师是:0 M0 ]; [: _! Y* V5 W* J
A:Tournant   图尔南. @: `; V8 A3 X6 j; w
, m$ t' G* g+ x+ H1 V
29.Another term for the wine steward is:% n7 m9 @/ d: O: _
葡萄酒侍酒师的另一个术语是:. B& b6 M) \  R% h) v0 |5 R
A: Sommelier 侍酒师, d! I8 f9 a$ M: q+ O  t
# M( k' F6 e# ]) o  j- a) S
30.Molds, yeasts and fungi are examples of a:3 o. H6 ]  s9 `! B5 j2 I
霉菌,酵母菌和真菌是一个神马例子* i2 }, ?7 p( o  t3 S$ X3 m# x$ E
A:Biological hazard 生物危害
" q) K; Q' `0 _' V# p+ N( F
4 R5 J7 S' K! I- l/ ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 I% i0 X2 K2 }9 q# h0 ~# b% {& V( R根据加拿大食品检验局,食品的危险温度区在多少之间:/ P# M' y: o8 d' F' s
A:40° and 140°F (4–60°C)     4-60度
1 V$ @) T8 s' X- K) ^9 E
' Q1 Y! _0 y% |: B& ^" L6 q; o& ^32.All bacteria need the following for survival:# j# E: y# I% A* ^
所有细菌生存需要以下哪些内容:. |; d; m# e/ T" b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- d3 Y! p6 r6 ?. s# ]
1 t4 Z: c' H  ~) i1 v7 s4 l9 O
33.Which of the following correctly represent critical control points in a HACCP system?  Q4 ~8 c# y! h; v! g6 W
以下哪项正确表示了HACCP体系的关键控制点?. J( U9 N; D! e% t+ Q( s/ j9 j0 b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; r1 T+ {; n: D3 c+ t9 s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 t  P4 `$ ^5 J1 {6 J1 s

# H: ~' c5 r$ O- ^" a. |34.Which of the following is not an example of a carbohydrate?! U9 V4 l$ h1 C  m! u
下列哪一个不是碳水化合物的例子?
1 l4 w6 A; q( Y' w" F, ZA:Essential nutrients 必需的营养物质
! u7 M) l  [9 l+ a: G  o
3 a) M- s+ o9 ]' J35.The process by which a liquid fat is made solid is called:
/ P& ?: Y4 j, i1 a5 l; v4 Y+ Y液体脂肪做成固体这个过程叫什么
$ _% F( q2 [' a5 ^A:Hydrogenation  氢化
# v- `# ?- f9 Y
; Z2 P4 `# i* l( j3 i! m36.Which of the following is not an example of a fat substitute?7 w$ D+ q+ I9 }- ]
下列哪项不是脂肪替代品的一个例子
; B& f& B3 b2 L. |3 AA:Acesulfame K  安赛蜜K表
. w$ n* W' n) e' a. H
3 u: C5 _4 Q; }8 |$ A8 s37.Health Canada requires that a product labelled "fat free" contain:1 b4 _9 k' O% k' Y4 {# v
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 J; ]/ j8 C" t8 e1 \8 @% p$ yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 @* \) x8 ^8 ?4 Y' _
+ y# K- k5 t7 |& j
38.Which of the following is not a problem associated with converting recipes?
1 k  T5 B0 a9 t* P+ B下列哪项是不相关联的转换配方问题?- C# l) g. O* t# I( E6 o% v
A:Unit cost 单位成本2 N4 R" H* B3 a. h
: P9 @3 f# A  B4 V# d4 W7 W
39.The condition or cost of an item as it is purchased from the supplier is called:( c. W; N9 }" V
从供应商采购的物品的品质或成本叫什么
# y. {! f5 o0 j- I8 YA:As-purchased cost 购买的费用$ H; G' j7 ^% L
! J, ^2 y2 d& h1 c7 E0 c, o% |+ x" e
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 k: j7 D% ~! s" \; u, [1 z
在新货到来之前用于日常所求的必要库存量叫什么
. ^$ a8 }# ?9 s1 M" yA:Parstock 基本日常最低库存# ?! U" i9 a% S+ a  B
" l; d* U8 N2 H1 q; i( Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?! i+ _. y+ R, Q
下面那个缩写是用来表明正常库存流程?4 J( ]9 m3 l9 M: ^% u
A:FIFO=FIRST IN FIRST OUT 先进先出# O9 T5 Q$ C- V2 |, ^. e; |' h

( e8 [, D, k& i$ A  P$ n42.Which of the following knives is used to turn vegetables?% ^4 u+ X! s0 ~. P2 {4 [/ N
下面的那把刀是用来打开蔬菜吗?
: _2 h) f; [" b0 b0 Z  ^A:Bird's beak knife   鸟嘴刀
" A1 |5 Z: E. |1 |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  [& o( j. {* F1 Z  y
" X- s0 P; v' V7 v43.What is an instant-read thermometer best used for?
5 |% s7 r; N- U. v  O即时读温度计最好用于那方面?4 ~3 ^# Q# O5 M2 ~: K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; N) B+ D6 Q& Y4 i% g) F
3 l4 E! {, f# ^) t* H% T  E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; V6 _% C' v$ w6 F  |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" ]; Q: x; c% B' ?  [A:Cast iron 铸铁
, ^) `; `9 a/ S/ {$ I* _) a& O9 Y8 k9 N" O$ x4 @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; o6 @- _, b  ]2 f! U( ^' f! r* ]哪件装备下面有一个可移动的碗和一个S形叶片?
' j/ [( ]9 h& qA:Food processor 食品加工机
, W1 V# e; B0 P7 V9 H7 O& I2 f  Fhttp://www.google.com.hk/search? ... iw=1263&bih=572) W; H4 d6 H, D- o, E+ _  V# \2 E

+ ]6 L+ P2 K, Y; q1 y( N/ W4 g, B46.Which of the following is not a rule for knife safety?
9 K. \1 K. C7 b下列哪项不是用刀的安全规则?  K. Z" v0 ]( ]2 ?* s% c9 a9 f
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 N" e8 L( {: x7 w, b" @

( e6 N4 Y' H2 o. I# ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 O& X' J3 j; x4 [  w+ d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 _+ d, y  [/ P0 o& N% F, S
A:RondellES 3 n+ s* G" D) z# v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) {" y7 Z4 G2 U+ F( g! S& p* |' O: ?/ A) V. J* g& P. y
48.Which of the following is a diced cut used to garnish soups?
, w( Y+ a' D. a8 a0 k7 f( _下列哪项是切成小方块用于汤的装饰?* N" Q# l4 }7 P, C9 k2 \+ f* e7 s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! q- M% ?$ I0 L* N4 Y- z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 X+ Q, M$ E$ E; H
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 m) k* [" d$ _4 D$ A$ i$ l) \& SA:Gaufrette
) ~. m. c. T) A( z& k& A* Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: ~' i) H. R9 I2 z$ S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 j5 ?8 Y( b% A& G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! r* f- F( N, P& P

5 j- G) Y8 g# O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* o- A3 U1 R" l9 }) t3 ?0 [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 c( y' \: {( a5 |/ K; B1 gA:Cilantro 胡荽叶 香菜, z5 F; i# v- }* a0 B! f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 W0 E2 f$ ^- e

0 C( @  ~/ J: v0 [! s60.Allspice is made from:
  D) L; s/ H( {" o$ g2 e 多香果,  多香果香料是什么  F/ B9 m8 X8 O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 i- F) J" O* o! {& c9 s) c' K9 \
A:A dried berry 干浆果
! c0 m9 P! g9 q; N  Q+ Q; g% y) l  ]& Z6 U- e2 C% M5 a
61.Which of the following are used to make a sachet d'épices?
9 f. U* ]/ [5 i3 u; z$ a0 P& R- F下列哪些是用来做香包德épices?: d& {0 ~0 c# @, F+ l+ X6 c
http://www.sachetcatering.com/$ E. M$ m8 ~4 W7 C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. ?/ }$ ~4 a: D' k
; @7 P! u7 _/ i' r% S; d$ D
62.Which of the following condiments are not soy based?
% A. X6 E& a/ B) E9 _3 z* }/ R下列哪项不是酱油调味品的?  P. p+ @" ~; Q2 |2 W5 t* u
A:Wasabi 日本辣根0 m& b' N! M. S% @
* M4 P- A/ L: w  b/ f
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: ~+ G- `5 U/ M) G: l8 P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:7 ~2 k% Q; P8 k: x& \; k
A:Pasteurization  巴氏杀菌
2 P) W. \5 l8 s* m
6 l. g9 O& l2 A64.Which of the following steps is not the correct procedure for whipping egg whites?
: d0 }/ u; T7 V) |  g. G" m下列哪个步骤是不是正确的蛋清搅打程序?
# M: F3 y4 b: I. yA:Allow to rest before use. 允许休息后方可使用。6 _5 a$ f) K# s
8 q0 l' h( {* p( R6 D" W% N
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ G, C$ Y. N1 e% t- Q' H( |0 B4 N
A:56g and 63g 56克和63克
) g9 V8 B: I* Z! y0 d8 K8 p# t* L7 R9 V& K# L2 x2 J$ M
66.Evaporated milk is a concentrated milk that is produced by removing4 d) s+ y% D2 L! R; t3 ?2 Y
炼乳是一种浓缩牛奶 是去除什么做的
4 U0 H0 n1 ]& ~; v: H2 c. pA:60% of the water 60%的水
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7 v! y  O) w+ c, b1 E0 c67.A method of cooking that transfers heat through a liquid or gas is:
4 W; r; h8 e9 A一种烹饪方法,通过转移液体或气体是:
) G+ T) y4 W  Q  O/ `1 [' [A:Convection 对流
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0 e3 Z+ h6 B% q$ g68.The cooking of starches is known as  烹调的淀粉被称为+ i  b' r7 L: U0 d6 d
A:Gelatinization 糊化
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2 i1 F( |1 h5 q' `# V- B0 Q4 F' Z1 H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& V8 U( V% K0 E  E* N$ W
A:Braising 烤" q! X* l( o" m& M: R  I3 E( G

; V6 v# r8 W3 `7 e: A2 f' ]* }3 F" x70.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:- j, l8 L& x0 [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# s- x1 V1 x5 G0 r71.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6 R! [, g$ L1 P- ~6 \6 B4 j
A:Fumet 原汁7 _7 J* ^$ Q) e' V* R( U$ W- w' d6 [
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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2 h! s8 ?( l6 Y7 Q- [6 @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ a+ X' Y$ V  C' O* R! F: E
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73.Which of the following is a principle not used in stock making?: a$ `' G' }/ ~" f; }& L
下列哪一项不是用于制造高汤(低汤)的原则?1 {" l2 B" |% A  F
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& R. Q7 a1 s2 f6 O8 H) k
A:Remouillage 法语熬汤
- U5 t( z" e9 R$ R3 I% s( ehttp://www.haibao.cn/blog/post/176242.htm
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