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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。
8 C# H- y6 c8 G, [4 _
" n9 ?+ T; X2 i% V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。
8 w; ^" H4 E- ?$ d3 P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
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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
" T: z% H8 S  Z' K1 n) }3 }* J3 P3 A1.Which of the following methods should be used to determine doneness in a New York steak?
+ o+ y3 a3 E; I  B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)
  x1 d- V8 r: P* a: M. c' iA: pressure touch. 压力触摸
: _, c0 l2 O1 T* b7 H6 g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* o- S  T+ `, |, a6 z8 h5 p% G
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+ D/ f1 K3 K. k0 ^
A: acid  食用酸
7 Z3 ~% s1 I3 L$ o" z: I3 Y) M3.Vegetables are major sources of which of the following nutrients?
8 p. r9 A& E$ Y3 [! g蔬菜中包含的主要营养有哪些
7 X( u/ M7 \# s7 Q' x9 A) XA:vitamins and minerals. 维生素和矿物质。
7 y/ d! }5 l$ e2 Q4.Cauliflower is commonly served with
% G/ E$ f# S$ R1 H. q9 a& a6 ?花椰菜(菜花)最常见和那种酱汁搭配
7 G9 s5 g* B3 lA:Mornay sauce. 奶油蛋黄沙司5 b7 y. Y7 ]" Z( w
5.Which combinations of products are found in pie dough?( h( U: g. l. T' u; D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, [' }  n+ ]9 |" G8 |% |, ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ [( B9 A& o3 Q+ y+ q% D9 z
6The French term for mussels is 法国语青口(海红)叫什么
' I* ~- F. t; h- {. f8 ^A:moules.法语青口,海红
2 ~9 ]5 C6 S- j, h2 Q$ I* [' I+ h7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" e; f/ X) a/ b4 ]: Y" o$ _A:faintly fishy. 稍微有点似鱼味8 r* y- m4 b+ `5 ^% {* t% W+ b; I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  a6 _6 @0 ~6 n) v: X5 |: CA:2 days. 2天
6 L! w/ h/ E2 x8 O* E3 M# M9.What are the principle ingredients in ratatouille? ! {# w+ D& Z5 J/ _# j- @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 L" v3 p" g& J4 g9 S/ d
A:Zucchini, eggplant, green peppers, onions and tomatoes) t. |: }: j0 o5 e" O2 i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# D5 h  G; u) ]) W: P' b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! [3 |- Q: u# t# iA:cook food in quantities that will be used up within 20 to 30 minutes.* B/ L% w2 s( d  k% G4 R
大批量烹煮食物要在20到30分钟内
- g! m0 I. v- h: {8 p0 H8 `$ y11.What person has the authority to issue a Health Permit?! R# U3 J9 B( d9 `# M3 c
谁有资格颁发健康证(卫生证)。: Z1 G9 J3 k3 x& P( J2 ]
A:Medical Health Officer.
3 m* \: ^$ p/ m8 H9 h医疗卫生官员。
: v  a9 F# w, f' F12.For what period of time is the health permit valid?, G) `- x; w8 z
健康证的有效时间是多久?- ?* I4 H* y- l, l% U
A:12 months.12个月' m+ }4 [6 H- r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& F; b6 ?( Y2 \在食物和饮料准备区,通风系统换气的标准时什么$ Y0 c2 B" R% V6 h3 x+ ~: J/ m7 o
A:08 times each hour. 每小时8次/ a3 U& `$ `# I; }
14。The minimum temperature for manual dishwashing in the wash sink is
9 ~  F0 ?, C/ [2 }手工洗碗,洗碗池的水温最低多少度?; u& C' z! B) u& I
A:110 degrees F (43 degrees C). 43度, E6 H* _$ v& p6 y0 N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; F7 D9 R; Q' S1 x% K. |, N, s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" P" x1 q+ c, l1 |0 i& e) r8 l
A:180 degrees F (82 degrees C).  82度. W, W% V3 U6 Z6 Y1 U$ f! l; K: w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" a+ c7 L+ y& t. Z# @5 H/ s: G用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: N4 b* V# ]9 ~5 s% q# HA:en papillote.  法语自己理解
4 t$ l0 k; y' T7 Q+ @17。Wing or Club is considered a
: v( \& i9 Y& z8 n4 y/ C  f翼和CLUB 被看做是一种...; ?' t3 R, U$ _* b2 L* \( p
A:Bone- In Cut     带骨切
* H/ d) R4 j6 H6 V4 N1 K18。New York is considered a   纽约牛扒被看做是一种
  L9 j% c3 ~# c) N7 v% OA:Boneless Cut     无骨切
' I0 B- e2 s0 h0 p  x19.In general, a court bouillon for freshwater fish will contain
0 w2 l0 ~  `+ T, B+ n/ R4 G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
0 N) L* u! d8 S# HA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ F9 C8 x7 ?6 u( Z4 G1 N和做海水鱼同样数量的调味料和香料, n* L9 G  q' l, _% D* |
20.Anise is very similar in flavor and appearance to
% E' q4 m7 M; R/ I八角和下面的那种原料有相同的味道
& r' d( }6 u, S( ]( EA:fennel  茴香. f* y. V7 r  s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) c& g: I- g. Z" {" G. z下面那种原料更像大葱且有平面的叶子: B1 R+ p/ X7 s1 [+ L1 \5 P, H
A LEEKS  似蒜葱 (这边人叫京葱)
# L- h( @- O$ N) r  Y, [22.Which of the following cutting shapes refers to a small dice
0 F" J: f8 z+ [下面那种刀切形状指的是很小的粒(末)
2 f! k( @' \3 d2 J1 pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! a/ H' r" r: K1 r% Z7 \- B2 B23.Oil is added to the water for boiling pasta in order to! R, s$ }  O+ h/ J' A  D% X. e$ C
向煮沸的pasta (意大利空心粉 )中加油是为了
& C. ?: A( |* R1 P! TA:prevent the pasta from sticking and to minimize foaming action.! M$ \# I- I/ @) K, O$ [
防止面条黏合并降低发泡。
$ {( A6 r8 \  h" u8 E% }24.Which pasta dish features pine nuts and basil?4 Y) O8 m& Q7 E- R4 y1 l: z0 x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 u/ G% _, D5 ?' p. I) \' a* E
A:Pesto.一种绿色的意大利面酱
4 M8 E7 B" S: S0 I$ {3 W7 Whttp://www.tianya.cn/techforum/content/96/563836.shtml
! d; ], l, V/ P' J' @0 ]# U6 _# v( [2 m9 x7 u% u
25.Which of the following is a spring vegetable similar to spinach?" Z; T) ?7 F  P& B, N' y) V
下列哪项是一个春天的蔬菜类似于菠菜?  h0 h8 s% z& H  @+ K0 t8 O- t
A:Sorrel. 酢浆草。% q$ d' D2 h7 q1 B: Q
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
大型搬家
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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:2 T% ?2 n% A: |$ o$ h. i
哪位厨师最早带来高水准浮夸的美食6 O' @# F# d  A; |2 o1 ~" v
AAntonin Carême 人名 安东尼·卡罗美7 v' q) }0 r' O( }' Z
3 A3 \) O8 V: N; \0 T. d- X
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# k0 K9 t$ 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 。
* P. W; M. ?4 b; t+ b$ r% _A:Cast-iron stoves         壁炉
& a$ l- W) j* }# V! b3 B, Q- Dhttp://www.usstove.com/products.php?id=69 a( k. Y& C" G: Z9 B2 q

3 u. c1 A' Z3 T9 I- r28.The French term used to describe the roundsman, or swing cook, is:' @: A, f+ o! G* A1 W2 m. [" ]2 e
法国术语,用来描述roundsman,或摇摆厨师是:6 b: F/ a: z5 \; l6 M6 R9 W% h6 b
A:Tournant   图尔南
3 r5 u0 T' {  e4 H9 V* v0 ?. m9 I9 X6 S( A' {6 U8 m
29.Another term for the wine steward is:
7 @- o1 B% r3 [2 N9 K% k; n葡萄酒侍酒师的另一个术语是:' B5 S4 A" B* {$ \) r! ]
A: Sommelier 侍酒师) `9 ~+ X. }8 D5 e
- |# E. k* B( f+ a: V0 `2 T
30.Molds, yeasts and fungi are examples of a:& d6 H3 f5 |0 W5 ?- U1 }: O
霉菌,酵母菌和真菌是一个神马例子* @) ?% D7 z+ T1 R6 \: c5 ]
A:Biological hazard 生物危害% Q0 r+ F& L$ m+ i' t: c

$ L8 n( {; D; U5 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) t6 y7 ?, ?; a, D6 t5 C( ?
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 M- Q2 T; b1 e& I, f, x& [6 vA:40° and 140°F (4–60°C)     4-60度
4 S6 o. X# I" V5 u3 h, w) J/ b3 a- r; N+ ~9 H  w8 \
32.All bacteria need the following for survival:
+ R# Y+ @4 O9 l& K所有细菌生存需要以下哪些内容:# L5 ^* T7 h1 D* r" W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 g7 k! n- ~% k% A, |! ?- T
3 U8 {) r( P+ E& M( R' @
33.Which of the following correctly represent critical control points in a HACCP system?
6 f. n& I1 K8 K1 ^% G. J7 G+ p: v以下哪项正确表示了HACCP体系的关键控制点?
  y; W) t: v+ M* @! ^6 ?/ gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 G$ Y! Y  ^- |1 I, |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) N3 j1 b! P% j# k; X

% E% N% ]! S" z3 m" m34.Which of the following is not an example of a carbohydrate?
  W7 A  \& K: o( j; z/ q* @下列哪一个不是碳水化合物的例子?
& d* |6 @6 J  v; bA:Essential nutrients 必需的营养物质+ u- E4 D8 w% S: n

; X% b2 a- n4 _3 P+ c: B35.The process by which a liquid fat is made solid is called:5 |  b2 M* _$ ~/ l
液体脂肪做成固体这个过程叫什么
1 h( s; A' Q) O8 {A:Hydrogenation  氢化
" b* `( }3 @$ ^- K
& I- `: d% Q# I6 [9 W( {) B* \% d% {36.Which of the following is not an example of a fat substitute?
, _; Y0 w  h" [% Z" S" g5 k下列哪项不是脂肪替代品的一个例子) r% d5 W, ?. M+ e2 p1 L6 }  k
A:Acesulfame K  安赛蜜K表, @  K% c2 M8 N  B& u

7 X8 A6 O0 r+ e0 w3 |37.Health Canada requires that a product labelled "fat free" contain:
( W8 I+ T8 ~0 }; m* H加拿大卫生部要求的产品标有“不含脂肪“包括:" B- B- ^9 z4 B% x6 i6 C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; L+ w) m! S1 m2 M5 ~9 F! F

. h' e' S  g% W1 i38.Which of the following is not a problem associated with converting recipes?3 U4 w0 l$ p: ?9 e
下列哪项是不相关联的转换配方问题?7 _0 Y* s9 w8 o) c) v9 ]
A:Unit cost 单位成本' ^. O- z7 i$ k* k0 p9 A6 I

4 D* K' w* b" o) c" d6 f) H39.The condition or cost of an item as it is purchased from the supplier is called:
# e3 f1 V$ a8 R% Z& l7 r, S从供应商采购的物品的品质或成本叫什么
" w; X7 |5 V0 u5 Y) U9 m; SA:As-purchased cost 购买的费用
* o/ z3 P! \* H2 H+ Q: a; N3 \# M6 [) D3 w  v% B) v3 b
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 j* y+ ]' ~; z# T) t在新货到来之前用于日常所求的必要库存量叫什么
) \: F; y* p+ |& n7 ^* Q9 w( Y$ kA:Parstock 基本日常最低库存) F( C/ ]' g; g% n! L5 t5 c

% q0 G1 R3 S' j+ g41.Which of the following abbreviations is used to describe the proper rotation of stock?
! C: ^5 _4 B: |' o; q! `, M下面那个缩写是用来表明正常库存流程?
1 r% [/ J3 X$ [( l6 LA:FIFO=FIRST IN FIRST OUT 先进先出
+ @$ U* I6 f. K  k7 X( ?
6 r: m" ]* w9 A+ B5 o42.Which of the following knives is used to turn vegetables?
& }! p- K4 b3 w# `0 e下面的那把刀是用来打开蔬菜吗?
' T2 \3 i+ ^& g9 _7 }0 k6 {A:Bird's beak knife   鸟嘴刀
: N* I9 h, O' l: n' H# W: n, N% D) mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& M8 M) W3 R5 Q8 t) [/ h) e: Q9 E2 a: e
43.What is an instant-read thermometer best used for?. ]4 {: N0 T- i  c! }
即时读温度计最好用于那方面?
% v4 _1 I3 v3 U( V! E% bA:Checking the internal temperature of a roast 检查被考物品的内部温度+ C/ `; f& }4 P
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 i4 C& j! o" T, S0 L7 R下列哪些金属材料受热均匀,通常用在铁板而且非常重
% |+ e( ?8 j0 s- F; RA:Cast iron 铸铁
1 n0 B8 y! w. K3 H* g
/ f: q  N- e% R/ ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ f! O2 j  |5 U+ B, \  ^
哪件装备下面有一个可移动的碗和一个S形叶片?9 ^4 S6 L* z& G4 @% s- q8 g
A:Food processor 食品加工机9 ?5 ?% X7 O$ ~3 P& V
http://www.google.com.hk/search? ... iw=1263&bih=5722 P1 c4 z  J1 M3 B' v

+ m% M1 k- u2 R- k  r7 Q; J( h46.Which of the following is not a rule for knife safety?& I0 U6 u; [0 X3 K9 R) {" C
下列哪项不是用刀的安全规则?* X2 O& [4 D# ~# |! d/ r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 b+ y6 K  }- B$ f

1 m8 k; b& C& m+ M& {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 `* t! U' m0 I( B9 [1 x& O# q- w* M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  M! k! i9 I0 S4 e* ^A:RondellES : {9 ]+ a5 t3 S5 m, m6 N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ w$ s' X" G" T0 {* o
' f$ m3 e% ^* ?5 }! V7 o' U48.Which of the following is a diced cut used to garnish soups?
9 q, Y& r5 C( [) x8 R下列哪项是切成小方块用于汤的装饰?$ D- E! b$ m; C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ K& s. t  F# P0 u9 u1 F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ L# D# A6 X* f3 Y+ u) 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!!——
" r% I/ D3 m* n# T" I: CA:Gaufrette / ^8 E$ t  h) _# y; g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 c; P' z) G+ u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 k2 G6 U/ ^  MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 b# j  K! F' E' @! v% N  c6 ?$ k% j( A. b7 w' z4 ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! a$ P- i5 R" G* O1 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); v8 C' D" D: q+ V8 S
A:Cilantro 胡荽叶 香菜9 D2 T% \/ Y: V* T5 T. @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
7 K* y) W' ~6 m/ T. X7 I: S2 l. }% o2 s1 o
60.Allspice is made from:) ~: Y4 X; _+ u! l- V% F
多香果,  多香果香料是什么, @' i6 S1 T; ?6 m1 b8 B" T3 J( B( v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ U4 x0 R) D) c" H1 e" u% `8 C
A:A dried berry 干浆果
) k3 r; J/ e. f! [6 G9 w* }
- y7 G: ?9 R9 y# a2 L# m/ }61.Which of the following are used to make a sachet d'épices?
; e' g+ g# a2 r下列哪些是用来做香包德épices?0 D( p+ e8 D# q4 u! z  G1 \( ^
http://www.sachetcatering.com/6 P1 z6 g; X, ~2 Y: r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. W3 a! |) D& j8 l0 G4 N' ?* a( f; ?" H& z# o# [
62.Which of the following condiments are not soy based?5 E, o1 f. ]# x$ e! W, L
下列哪项不是酱油调味品的?  S! ]! l% ]1 i$ a# F+ Q; }
A:Wasabi 日本辣根
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. c# b! Y' D! J% d5 o5 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 F5 h2 z! e- Z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:/ q: H' J# f2 W
A:Pasteurization  巴氏杀菌  n' d* h( d0 |$ i0 X+ J; Z

4 J- I+ E4 ~) y/ B( T64.Which of the following steps is not the correct procedure for whipping egg whites?6 P  W/ e7 Q! S% W, \+ k
下列哪个步骤是不是正确的蛋清搅打程序?: \. v/ q  E# v7 H2 q" L2 s  ?
A: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 _2 V& D' ?8 {$ y  i: ~
A:56g and 63g 56克和63克8 ?$ i( m! H# W% Z! E& S. _6 A
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66.Evaporated milk is a concentrated milk that is produced by removing
. v: W0 ~( x, Q3 W炼乳是一种浓缩牛奶 是去除什么做的
- o0 i' O6 H0 A# u# p3 f$ z' M+ OA:60% of the water 60%的水- E) U+ Y8 P+ m  {$ ]. y2 U
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67.A method of cooking that transfers heat through a liquid or gas is:
: B. o( j4 F$ X7 d一种烹饪方法,通过转移液体或气体是:6 ?; f- E  ^+ j- ~, U* D
A:Convection 对流: V$ m/ [0 j& f) @' m( Z' t; x

7 y/ j, K0 M2 q8 D, T/ j6 `68.The cooking of starches is known as  烹调的淀粉被称为
+ o( p: F0 J% @) F! O; SA:Gelatinization 糊化
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  I. O. I: t: ]1 U- }, @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 ]" e' k/ X1 W2 b& p1 _" eA:Braising 烤
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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:
! ^0 q& l$ _: P# X- z  E/ R- iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 m) S- F4 b! G8 B+ F6 o

; t7 d0 h* O. a9 L7 ~( |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
! O+ h  N  b: Y- I# B, P9 Z! m9 vA:Fumet 原汁
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; u6 b& j3 N: b" b( r72.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 Q" n9 v- V: c. A7 G+ W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 p) B: @( D" v! T: @/ I6 s) O; i

3 a( T5 {7 S- d" l3 I73.Which of the following is a principle not used in stock making?; y5 P6 Z+ c) p! I2 D
下列哪一项不是用于制造高汤(低汤)的原则?
6 N5 M, v* s! q0 R) t- R8 o( r; bA: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1 I7 h0 i3 q6 z6 f
A:Remouillage 法语熬汤
9 z& O8 V8 t: O9 z. a" W7 Jhttp://www.haibao.cn/blog/post/176242.htm
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