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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。4 p; K& y* K/ A' v: F! P- j( i

' ]3 J1 ]1 o4 C! B5 o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。
/ C' w9 B4 I# v2 N5 Q' ]8 O另外,我还会找一些资料方便大家学习。
大型搬家
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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1 T/ b; m, z8 {% d
1.Which of the following methods should be used to determine doneness in a New York steak?/ P* w1 N+ Y5 F3 J7 ^9 A) C
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)1 T% B$ d; J0 W8 h; [# a
A: pressure touch. 压力触摸$ w6 J+ J  H9 W& s2 I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 T2 }" z) P% T  E/ }' q7 b+ \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) q" B+ O7 B; z( ^7 D+ g* S
A: acid  食用酸( B! a, h# ?. j, Z' K# ^+ e5 v
3.Vegetables are major sources of which of the following nutrients?. r5 A% g" F7 T& Z7 {
蔬菜中包含的主要营养有哪些/ g  m! @' Q' C; R
A:vitamins and minerals. 维生素和矿物质。1 E8 e% k1 s1 q- ~. H1 N. v0 O  z- y
4.Cauliflower is commonly served with$ w% D) M0 e9 E' V, _, C. k
花椰菜(菜花)最常见和那种酱汁搭配
0 g6 s5 V' x1 x' m5 U3 _* XA:Mornay sauce. 奶油蛋黄沙司
1 l) B$ n, b  V6 N2 h% R* B# T5.Which combinations of products are found in pie dough?. O$ l- F, _0 w( c  a5 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??)" R/ A  s+ Z) q  p, m5 t6 y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ \% u/ O6 }; s; _% B$ C( ~, t
6The French term for mussels is 法国语青口(海红)叫什么4 S" v( P# q- G2 u8 F( V) r
A:moules.法语青口,海红
, Y# g8 y3 o. m4 }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 l1 K& z6 a7 _& }8 z
A:faintly fishy. 稍微有点似鱼味3 c5 A; D6 w7 t, }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ V6 }; ], s( C- k* J
A:2 days. 2天( O; _: H* o3 ?: p5 o
9.What are the principle ingredients in ratatouille? * J. P9 y) t- }( q( y/ B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ Y7 B* [! k* a' zA:Zucchini, eggplant, green peppers, onions and tomatoes! p! Q) o6 M9 q+ x* b0 `& w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: h  m6 b7 q* |, B6 t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 E, _6 e1 i0 B) J$ d
A:cook food in quantities that will be used up within 20 to 30 minutes.# |% `5 ]" g% i, e0 R9 k" s
大批量烹煮食物要在20到30分钟内
, C3 Y& s% G+ G8 U# p9 X* n11.What person has the authority to issue a Health Permit?
  c$ F5 Y9 ~: \# I2 Q- Y/ S谁有资格颁发健康证(卫生证)。) |3 k# h$ a3 l# |2 \& B" t. ~5 E
A:Medical Health Officer.2 B$ b$ E/ l" A+ |( Q
医疗卫生官员。  l# T( H1 ^- B1 w9 N: ^; Q( G
12.For what period of time is the health permit valid?% P  ?- p, e* L0 L; E+ K
健康证的有效时间是多久?0 l# ^8 s1 q5 A" ?" O
A:12 months.12个月
9 R3 V0 i$ Q0 l* q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ m7 O/ I# d' e+ {" }7 E在食物和饮料准备区,通风系统换气的标准时什么. U& x( ]) g5 ]. Z
A:08 times each hour. 每小时8次* A& k; J: p- p: P5 o) F0 e
14。The minimum temperature for manual dishwashing in the wash sink is
7 h: ?* }& r, R+ H手工洗碗,洗碗池的水温最低多少度?
0 i' ^- {; i: v+ D/ I- o0 lA:110 degrees F (43 degrees C). 43度
' ^5 r) Z; D. t5 G% i: w8 n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( s' l9 l; K9 j; v% O3 f  ]
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" @8 E0 i, @% hA:180 degrees F (82 degrees C).  82度
3 A/ `( D1 Q3 }, c* i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 N  y1 w; K9 G- O6 `用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! ]4 `. s5 u8 R: E- l0 kA:en papillote.  法语自己理解9 @% ]& F% Z2 y7 U: @( k# i) N7 i
17。Wing or Club is considered a
% s4 Z8 ]2 o; x3 f9 G翼和CLUB 被看做是一种...7 }$ d- X' V8 O2 O
A:Bone- In Cut     带骨切
6 E! S5 y3 s7 K! z3 M18。New York is considered a   纽约牛扒被看做是一种
3 _7 W9 k. q# X* h" QA:Boneless Cut     无骨切# ~$ @# D$ X0 d, X: }7 z6 \
19.In general, a court bouillon for freshwater fish will contain
0 k7 K$ b6 u, [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* v0 C/ N2 G/ F8 D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 `/ G! _* U$ @0 K% ]- T& s
和做海水鱼同样数量的调味料和香料% ?; t: M8 j* e; |% S
20.Anise is very similar in flavor and appearance to
0 {$ W4 \0 r* E八角和下面的那种原料有相同的味道
+ e" ^0 b- c7 ~1 k$ m' XA:fennel  茴香
5 z- R- H" P& \+ [! Y& F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# D* B) u  b  v! l5 o. R, _4 Y0 ^
下面那种原料更像大葱且有平面的叶子
# T1 ?% x$ V; E# W& @+ l% PA LEEKS  似蒜葱 (这边人叫京葱)
2 b2 t. B; K. |9 |  D2 \( Q' V22.Which of the following cutting shapes refers to a small dice
% c. t9 W8 E. u  }. d; {$ D下面那种刀切形状指的是很小的粒(末)/ r1 o) e- m7 A' \) S$ E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& `* ]2 v! d, f5 s: a
23.Oil is added to the water for boiling pasta in order to3 B' p  \8 q2 _" Q7 T! L4 ~
向煮沸的pasta (意大利空心粉 )中加油是为了
7 D; o* Y) Z5 O+ Q* q$ ]0 mA:prevent the pasta from sticking and to minimize foaming action.
6 r8 R7 T/ E1 H: B: Z防止面条黏合并降低发泡。$ [" `9 W4 _, n! I9 A3 V
24.Which pasta dish features pine nuts and basil?
( z) s, j  H/ j" G& w1 M; \下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 T3 d& {1 [9 t8 E& d0 IA:Pesto.一种绿色的意大利面酱   f% D8 _( f1 y/ _
http://www.tianya.cn/techforum/content/96/563836.shtml
* T) A. ~5 d0 w: S5 ~/ {2 i  }9 A. T4 D9 ?9 Z* K9 f1 u
25.Which of the following is a spring vegetable similar to spinach?
5 n& m6 b4 ~; D+ [# U# `6 q" v下列哪项是一个春天的蔬菜类似于菠菜?
1 w: r9 C" E2 h& S7 g, MA:Sorrel. 酢浆草。$ X, r1 ~; \) m8 x, h( k4 F
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:: L4 r; K$ ?$ Z1 I* M8 v
哪位厨师最早带来高水准浮夸的美食
/ U0 L# {0 i6 ]5 {# h  JAAntonin Carême 人名 安东尼·卡罗美9 x: l+ j4 w& ]+ Z3 O- \
8 H4 _4 v& s' K4 u3 `( K. G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: z- u# n0 p2 v; O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 _) h. I+ n6 V
A:Cast-iron stoves         壁炉1 d5 O' o0 R0 Y9 V6 G( N
http://www.usstove.com/products.php?id=6+ x9 y  y+ X* ]8 c7 t3 O4 g* c

  {9 m( {3 y8 A; `: J28.The French term used to describe the roundsman, or swing cook, is:
7 ~+ m/ D/ Y1 j4 F# Z, d1 m法国术语,用来描述roundsman,或摇摆厨师是:6 U% p! _1 g$ \2 u! y; d
A:Tournant   图尔南2 L4 J1 \6 i' _
' n2 S% P4 N& E$ w) C
29.Another term for the wine steward is:" F. @5 Y# E  [3 }% f9 V# o  B9 a
葡萄酒侍酒师的另一个术语是:
1 d/ ]3 C0 v. J) J' sA: Sommelier 侍酒师5 u! E7 X; R+ X- c1 p& }- s

6 q5 O. a- v; _1 g* a7 {* Z- R30.Molds, yeasts and fungi are examples of a:
" c" E2 G  z3 N* R1 K/ w霉菌,酵母菌和真菌是一个神马例子, L0 ~7 n( W  S- D5 H% F4 K0 J! S
A:Biological hazard 生物危害5 s4 }$ ^6 I/ X/ o& B

1 D  g2 Z/ f! z* }+ F) r+ ^6 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 G2 r9 P$ u5 f. g# M' q5 w根据加拿大食品检验局,食品的危险温度区在多少之间:, `8 F# y$ W$ ?, l: H4 O* M5 d
A:40° and 140°F (4–60°C)     4-60度: H# L  l: w) S6 N. g, P+ g1 o
- [( w) O/ o% H: d6 D% s
32.All bacteria need the following for survival:, e, ~* {' s1 y4 n
所有细菌生存需要以下哪些内容:
- k" l* V  g- q* S5 iA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, m3 v0 L! E* B" X, ~1 Y9 V0 H1 [

- @5 A5 @9 W& t. u2 v. I& U: T" \% t2 X33.Which of the following correctly represent critical control points in a HACCP system?
  h4 @) \7 a  i' T, Z/ x+ @0 b以下哪项正确表示了HACCP体系的关键控制点?' y% b) ~# A; T5 t8 N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 ]. Z8 k+ A8 D2 K, M1 F8 D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 i7 v  z. H& u* h+ H8 a) j2 |! d6 ^- b
34.Which of the following is not an example of a carbohydrate?$ g# f$ e6 ~7 V! P( S4 k  d
下列哪一个不是碳水化合物的例子?
- }# W! }1 l  B4 m' X& IA:Essential nutrients 必需的营养物质
! z' }& a5 {0 @& F7 r8 E1 z+ D. b" N  Q- z
35.The process by which a liquid fat is made solid is called:+ d% m: {4 R0 S, D
液体脂肪做成固体这个过程叫什么
& ~# j# L6 g/ j( g+ Q' \; n% }+ f) }A:Hydrogenation  氢化; I1 P" x- a4 m* c, d0 Q' q: U* o
" _# o0 o1 ?# D/ y* f1 r% r
36.Which of the following is not an example of a fat substitute?
1 }# K# f' x7 w( W( O下列哪项不是脂肪替代品的一个例子
' v5 x% \9 a, }! G: H; XA:Acesulfame K  安赛蜜K表
' a$ Q" }  h2 ~+ ~( F0 x" n5 h/ u! @( s0 _
37.Health Canada requires that a product labelled "fat free" contain:
+ i$ s( }1 F- V# a) ?加拿大卫生部要求的产品标有“不含脂肪“包括:
, `5 f. u; L2 G+ OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 F! t+ W' L0 @0 B# D2 V( |6 l; d% V! A
38.Which of the following is not a problem associated with converting recipes?6 _0 H. N3 B5 F
下列哪项是不相关联的转换配方问题?
: N- C  d" m4 X7 l* N/ c, xA:Unit cost 单位成本! a: o& W7 Z* y1 S
5 W- L$ e. y$ F) x1 }9 o8 r
39.The condition or cost of an item as it is purchased from the supplier is called:
# b# @4 L0 P3 v从供应商采购的物品的品质或成本叫什么! B# u8 r* d7 y. Y, H: ^
A:As-purchased cost 购买的费用
  z% Z& j1 Y; ^3 w# ~! ?: s) c$ P0 R# @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, M3 c$ d% g7 v3 X在新货到来之前用于日常所求的必要库存量叫什么# [. {0 K2 I2 H6 {0 l) Q1 @1 m  c& C
A:Parstock 基本日常最低库存
4 L" W9 S" ~, G" s! Y$ x+ S. b3 X& P5 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 ~+ J9 X$ U, `9 a' Z% ?; W8 M: ~下面那个缩写是用来表明正常库存流程?2 j6 ]% |5 i8 i! w! o+ ~+ L/ `
A:FIFO=FIRST IN FIRST OUT 先进先出2 d5 }# |. L* v" w( [
& k& }/ ~' ~9 c2 O1 M
42.Which of the following knives is used to turn vegetables?
; W! k3 \/ t/ j7 E9 y$ d* _4 d下面的那把刀是用来打开蔬菜吗?
+ o. \- f0 Y+ a8 i  M( E2 CA:Bird's beak knife   鸟嘴刀
) }$ _3 P+ D$ O; W& A% fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 R$ B% i6 \, \* G5 a% g( s2 v5 n4 m5 r2 ]4 {1 b1 h$ w
43.What is an instant-read thermometer best used for?3 h5 |0 J! E! J) i( N
即时读温度计最好用于那方面?
& l/ H. Y2 u6 `" t4 HA:Checking the internal temperature of a roast 检查被考物品的内部温度
  ]/ i0 {* h4 |+ Q. \& ~
4 i' |- ^2 H% r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& v5 l) \( e8 W, \, ^. c, S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: y) t- O  Q5 t- b% p' [1 FA:Cast iron 铸铁6 Y- U: @% ?0 g9 d2 d; }; o: U4 Y

3 a7 |/ C) x% E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- J) F& T8 G+ g- i6 t哪件装备下面有一个可移动的碗和一个S形叶片?
: W& V/ E) c1 l  j3 N6 SA:Food processor 食品加工机5 F9 n' R2 s. B+ U
http://www.google.com.hk/search? ... iw=1263&bih=572
+ @) z( r) u/ S! L9 y2 H# Z& x0 Z  S! [5 S
46.Which of the following is not a rule for knife safety?* N! y: B: C) l9 Z
下列哪项不是用刀的安全规则?
! |0 A/ k# q  T/ rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) b: A/ ^6 A; M" k. D4 f, C9 j

) ~( e4 |4 T3 e3 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" [- K! Y1 `6 k' {* ^& Q5 N1 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# _; ]5 J* U4 R1 p& K+ b
A:RondellES
  `+ J2 J% C$ `3 w; x3 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; i0 c8 w2 G, i$ p' R' v8 u% t' \! Y$ g# J8 ?6 E
48.Which of the following is a diced cut used to garnish soups?
( g: J* |% |- P下列哪项是切成小方块用于汤的装饰?, X* ?; ?- Q$ x; Z8 J8 S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! u. ~" O# I2 F) D( `8 T! G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ?  `: O- }. h! D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!!——( I' F/ F9 x! G# C+ Q
A:Gaufrette 2 ~6 v% c, Q" H! W5 X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 @" k  D% j4 l) ~4 K5 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% U$ L7 @( B+ JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 R' R% N! K. O7 Q4 S& G. v1 q
% N" `7 \0 E+ i, C3 M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 N3 s0 S7 C& g: Q7 G6 _* e% Y
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 ^* p8 a2 I# R3 V# D. |
A:Cilantro 胡荽叶 香菜0 A- I: M' x$ M. U0 y; ^9 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& T: p  W& \3 Z4 B4 Z4 ~. I1 X0 N3 }
' M: D0 |$ F% }3 r6 c60.Allspice is made from:
# h7 R  E& O3 i6 P+ G 多香果,  多香果香料是什么
1 Y& h0 n' N5 ~+ O% m! k- rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 d! n4 `/ ~$ z1 f, O/ L1 o
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
& l. K& l! n6 K; h$ |下列哪些是用来做香包德épices?. m, J& R9 a: c5 u1 o  l5 ^9 j
http://www.sachetcatering.com/3 P8 d/ ]* T1 J9 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. l) y- ^- |7 j% ~0 D. v& K. S  T1 G3 r4 w+ q
62.Which of the following condiments are not soy based?  Y0 j# A6 F4 P! E
下列哪项不是酱油调味品的?6 o8 l) g& W* f- M6 N( z! o5 f0 r
A:Wasabi 日本辣根
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  d: ]4 w' T! e- Y+ T8 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; P* J8 [) j% R" @8 q6 o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:% {/ g1 t, `9 `. o$ _
A:Pasteurization  巴氏杀菌. |4 Q; i. A, k( `
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64.Which of the following steps is not the correct procedure for whipping egg whites?2 r# E6 T% G4 x2 `9 J  g4 s* e" K
下列哪个步骤是不是正确的蛋清搅打程序?
. z( o# x# \* E3 L7 j7 dA:Allow to rest before use. 允许休息后方可使用。5 c" M' }& X. |! E

' [( n: G' L2 H* A  U, d# B  F1 A65.The weight of a large egg is between:一个大鸡蛋重量介于:5 ?4 r$ m, w2 Q" z
A:56g and 63g 56克和63克
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6 n, R4 @0 Y. g66.Evaporated milk is a concentrated milk that is produced by removing
% i, @+ N4 i4 u8 W, ^& {炼乳是一种浓缩牛奶 是去除什么做的
8 Z+ e7 j, F. [" i! d1 a; j: lA:60% of the water 60%的水" c; n1 X# n  Z7 u0 ]

2 ~) B7 S* d% _67.A method of cooking that transfers heat through a liquid or gas is:! l( V6 h3 V( p3 Z9 W  f
一种烹饪方法,通过转移液体或气体是:
4 ~7 u: P  T* V+ }A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为5 W' g! Z6 [  e& ]
A:Gelatinization 糊化- |/ Q4 v& q$ p- N" B

& o7 `) l1 X6 h, B8 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( y% K8 ^; {) E4 J
A:Braising 烤- I6 s& E/ y' Q  G
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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:
: ?4 r$ X* a/ a  }- g' MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 h1 C7 R$ A1 w7 }
3 b7 q" E7 `+ }' ?
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
0 n! J# V* i: ~" w( W9 yA:Fumet 原汁3 r3 b3 A: b- C9 R9 n+ m0 L
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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8 p5 r" G( i; B# Y+ A# \4 I" r, o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, s, M8 h; u+ Z% w73.Which of the following is a principle not used in stock making?
% J5 U( m( i6 V/ v: k- R  n下列哪一项不是用于制造高汤(低汤)的原则?: F  R1 x6 H0 ]9 c! ^$ J3 `
A:Start the stock in hot water.开始在热水中操作
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. p1 q3 b! c9 ?( c; D74.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
; w0 g6 r  Y. b% f$ eA:Remouillage 法语熬汤9 [5 [( _, I9 c
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