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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$ ?4 X7 R8 g( c. D4 M- q, b  p& Q0 q
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。
  i" g. k7 i. T8 ~3 u' R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" T) H$ a: \- n0 |6 N5 [* T9 \
1.Which of the following methods should be used to determine doneness in a New York steak?
2 L# h* v9 i  m" a: [# T* \/ e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)
5 b" W7 g9 f& {8 @" H6 LA: pressure touch. 压力触摸
- I/ C2 \; W2 B) ~6 k+ H! ^8 W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# ~8 y. J' ^' a
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
$ I: t% i5 y6 HA: acid  食用酸
4 ]: K. q& H/ M. B+ N( N3.Vegetables are major sources of which of the following nutrients?
1 }* V0 I# f& S. B& @9 i蔬菜中包含的主要营养有哪些0 b3 }- ^5 _% ]+ |5 A1 u
A:vitamins and minerals. 维生素和矿物质。0 X) t) s* _% C* M$ S2 x
4.Cauliflower is commonly served with/ m; y7 ]6 z! z  j# B0 X. S+ x, E1 i
花椰菜(菜花)最常见和那种酱汁搭配
$ _6 x& B2 w4 [4 J; pA:Mornay sauce. 奶油蛋黄沙司% f. d! S, z* e% j8 L, m
5.Which combinations of products are found in pie dough?
& |: }" r5 ?' H1 ]0 k下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 Z0 g$ S6 |7 }( PA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 s' R( I0 B9 V9 ~5 _
6The French term for mussels is 法国语青口(海红)叫什么
) ^- s! Z; u  A6 r3 X/ m# Y- iA:moules.法语青口,海红0 V, |& A) Z, O+ T) Z7 d. L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  U5 A/ v$ N! @2 j, e8 R; y3 h. A. P' VA:faintly fishy. 稍微有点似鱼味
+ W( T1 t1 `: r2 P* h  M+ o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 l: X& R2 ?5 k3 g" E/ R! ?1 [A:2 days. 2天
; w  M+ B3 a" x8 `8 l9.What are the principle ingredients in ratatouille? $ o- |6 b0 ^; ~" w6 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) H& z( T! g2 ?( b8 T7 @A:Zucchini, eggplant, green peppers, onions and tomatoes/ x0 Y3 g5 A# B7 ^/ U# M. e. G' @6 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). }1 u! {; {0 `3 ~' [2 a$ b  {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  U( D5 x1 Q% e( S$ h+ a# T4 CA:cook food in quantities that will be used up within 20 to 30 minutes.% Z# y1 M. e1 K/ g9 k  u# O
大批量烹煮食物要在20到30分钟内
: j# u- e: ~3 M+ Y/ Z3 Z/ U1 \11.What person has the authority to issue a Health Permit?
& Q! a+ Y- P5 X/ r8 C, W谁有资格颁发健康证(卫生证)。
8 h! M5 x) ]6 n4 RA:Medical Health Officer.
$ c  A7 c$ a, W* G- v医疗卫生官员。0 N; j! M) ~. [" X( \/ s( k
12.For what period of time is the health permit valid?0 e) v# d9 Q( n6 @* T
健康证的有效时间是多久?$ e6 @! o8 V5 o) M% R
A:12 months.12个月- U# H% {; [" |7 J/ {' A9 Y/ z7 P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- h% b4 A  i* A% `* l6 D/ }2 Z- M在食物和饮料准备区,通风系统换气的标准时什么
6 V, ?; `' T" hA:08 times each hour. 每小时8次
7 W; s/ U2 I3 b14。The minimum temperature for manual dishwashing in the wash sink is
  z, X: `: R) \6 z5 U# u手工洗碗,洗碗池的水温最低多少度?. t+ C9 |, s7 g) t
A:110 degrees F (43 degrees C). 43度; h" N2 M; i  Z  ~! W5 k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: q& r* m; Q# Y7 Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# C6 s+ ~1 g6 h; X/ }. E" e
A:180 degrees F (82 degrees C).  82度; z/ @+ |5 A& _+ T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, k! u/ z* g/ S3 U4 B% F3 \) K用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# V2 h% U4 c0 B
A:en papillote.  法语自己理解
3 {3 J# L% I$ @4 B! G17。Wing or Club is considered a
7 M' f% v+ ^  k8 N* q; ?2 x翼和CLUB 被看做是一种...
0 O1 }4 [# A& D0 w9 j) O8 ]3 TA:Bone- In Cut     带骨切
2 Q: g/ |, c6 t/ j6 U18。New York is considered a   纽约牛扒被看做是一种
: G( V' P$ @" nA:Boneless Cut     无骨切/ `' r) G3 H8 D& i. N3 ~
19.In general, a court bouillon for freshwater fish will contain
2 f, E+ k6 A4 C% n7 r2 a& E* M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& [7 B0 P4 H4 R4 M; y% u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 y5 }$ j9 V, o1 j7 |: q5 n4 Q
和做海水鱼同样数量的调味料和香料
% J) b* f4 g+ e2 M; a; p% g1 ^20.Anise is very similar in flavor and appearance to- _- l* Z# A' k" C3 f$ L* E
八角和下面的那种原料有相同的味道# Y9 \8 i0 R5 n) y+ o/ l* s
A:fennel  茴香
; \4 R! K" t1 @% v5 e8 w  R/ h3 X21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* d" A9 e- {1 P下面那种原料更像大葱且有平面的叶子
. Q# L* L4 ]5 D, X$ GA LEEKS  似蒜葱 (这边人叫京葱); p8 D% r: f, f. s
22.Which of the following cutting shapes refers to a small dice) `6 M9 D: J4 e. _% x3 D! v
下面那种刀切形状指的是很小的粒(末)9 b' Q& |9 h& w& k* _! r! M- O2 w1 ~$ b
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, K/ }6 n* I" L4 f, Z# C
23.Oil is added to the water for boiling pasta in order to( V" g! t3 n" M8 p6 X8 X
向煮沸的pasta (意大利空心粉 )中加油是为了
0 v  C' Y* w8 y# u# ?; B5 p5 |A:prevent the pasta from sticking and to minimize foaming action.
: M: Y5 I* d: A1 |. Q' L防止面条黏合并降低发泡。5 n1 h6 p% P! e- a
24.Which pasta dish features pine nuts and basil?
( N  I9 w% L! [4 `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' j3 L) |2 B; q! JA:Pesto.一种绿色的意大利面酱 " V5 @: W: Z6 y+ T/ {9 n- ^/ |* e
http://www.tianya.cn/techforum/content/96/563836.shtml
5 p4 [8 x# M8 {" b
% }( Z% n9 C5 I5 n+ h* P$ E( |! p25.Which of the following is a spring vegetable similar to spinach?, L  X! f5 c5 Z3 m9 C( _/ ~
下列哪项是一个春天的蔬菜类似于菠菜?! ?3 Q8 X2 u0 M7 e* M/ t
A:Sorrel. 酢浆草。
3 l6 F) d( q' I$ ^- _6 g7 p3 Chttp://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:
* R# u. i+ @( L+ v) O+ Q( s! o哪位厨师最早带来高水准浮夸的美食% {+ b1 N4 |* E8 d) ]9 S
AAntonin Carême 人名 安东尼·卡罗美! q$ }4 w' V8 p  l
. t( Q, l8 T8 L/ g( F% J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 ]* V8 D' m4 V4 y8 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 。
- R* D, p- ~  Q3 fA:Cast-iron stoves         壁炉9 _/ k4 b6 _, O' i. H' Z
http://www.usstove.com/products.php?id=6
: d. s: T% A/ t) l) d& Z9 \: U5 |: g  {$ E8 {% S) U0 z
28.The French term used to describe the roundsman, or swing cook, is:* q9 i# _: F; g  V
法国术语,用来描述roundsman,或摇摆厨师是:
2 i9 i; u0 X9 `: jA:Tournant   图尔南
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/ a$ d1 Q2 g) u1 s29.Another term for the wine steward is:- @! W0 M# \# m8 [2 N) ~, e8 L# }
葡萄酒侍酒师的另一个术语是:
& b+ X, s  L# H6 ?  PA: Sommelier 侍酒师
, `4 ~# d  L3 r; ]$ z0 t- K
' F9 i! [. m7 o: t% R30.Molds, yeasts and fungi are examples of a:* v; [) c/ r) p$ `6 U
霉菌,酵母菌和真菌是一个神马例子+ `' @) o/ F" m
A:Biological hazard 生物危害
1 a" c5 C' E0 T& G; Q" P4 n% w& {+ g
" b3 V1 c* [2 a5 }) K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ Q" U# E6 W- h
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 A- O3 G" }' qA:40° and 140°F (4–60°C)     4-60度4 b! Z3 k& Z  ]' h$ R

2 w) `7 \7 {- k32.All bacteria need the following for survival:
2 ^" V0 v+ K4 n5 M# E3 k4 S所有细菌生存需要以下哪些内容:
7 H7 i8 P' S$ ~A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- H2 q5 K7 d2 W  q
& V" P: @9 q6 l8 v" M% P
33.Which of the following correctly represent critical control points in a HACCP system?7 e  |3 J' G2 w, o% n
以下哪项正确表示了HACCP体系的关键控制点?$ N8 A  P; C1 j7 m  q- _; t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 H& h1 H5 Y& W2 ~: D2 s' Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ f+ T2 n. J* |: A
' [/ k, ~4 J4 Y2 J% W) W5 c. |34.Which of the following is not an example of a carbohydrate?5 e2 W+ G, o. ?5 {& j' R- G
下列哪一个不是碳水化合物的例子?
" S$ C. g" R# G3 t" ]A:Essential nutrients 必需的营养物质
. W8 w8 I, w" j0 Y
; Y7 Z. s( X) T0 \35.The process by which a liquid fat is made solid is called:% e  M, W- D) u5 N- Z4 E, {
液体脂肪做成固体这个过程叫什么
) T' f* r7 Z& N& {/ u- y9 hA:Hydrogenation  氢化
4 q5 c, n# s# C1 b
& y  [. f) A3 r8 X4 @% A36.Which of the following is not an example of a fat substitute?" J- n) z# ~! t) z3 R& |
下列哪项不是脂肪替代品的一个例子/ S. W( c! x4 ?* {- i& X
A:Acesulfame K  安赛蜜K表& }  a+ z  D; u* S8 \/ O! T
4 u1 W8 L) F* u  f; H. D- @+ ?
37.Health Canada requires that a product labelled "fat free" contain:
+ I3 m+ d. l4 L7 p' ~加拿大卫生部要求的产品标有“不含脂肪“包括:, `1 G; g. h4 f  ~0 m; \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: W: c. c5 \1 B9 u
  U; N4 E1 t$ G, Y
38.Which of the following is not a problem associated with converting recipes?+ ~3 g: T; v- v* a* V5 Y) n
下列哪项是不相关联的转换配方问题?
" F. |1 J2 d* N7 AA:Unit cost 单位成本2 S  [6 [, P9 @2 F8 z, K

( `  k  h: |% S39.The condition or cost of an item as it is purchased from the supplier is called:' J. \' a6 ?9 N7 D; e- ]
从供应商采购的物品的品质或成本叫什么
- A9 A# t6 ]) P) rA:As-purchased cost 购买的费用  O' z6 C  h( G

# @. S. G0 o8 D1 I% X* R6 [" M40.The amount of stock necessary to cover operating needs between deliveries is known as:
* C. l' q: W9 _$ ?5 H在新货到来之前用于日常所求的必要库存量叫什么# I7 m( C. q$ T# E3 z
A:Parstock 基本日常最低库存
: V* e& C" l% Z, A& \; H: R! l  K/ S( T/ ?/ T
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 p+ P3 t( z* P3 Q$ K* N; B$ Q
下面那个缩写是用来表明正常库存流程?
3 \5 q+ `8 j6 J7 T# mA:FIFO=FIRST IN FIRST OUT 先进先出9 g/ t- ]7 g0 n4 g* e& t& [

) p7 Z* Z3 a" y, }( j; G42.Which of the following knives is used to turn vegetables?* R8 F1 w+ n9 N  J7 h
下面的那把刀是用来打开蔬菜吗?
. H2 V: K8 J6 m, O' d9 NA:Bird's beak knife   鸟嘴刀" T& I" c6 }# f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" I. R  ]  w3 a0 t
3 V: A$ Z  F) p; J8 s2 w' O
43.What is an instant-read thermometer best used for?
! }+ w  D& D/ A. v即时读温度计最好用于那方面?2 q# t, L4 A" z9 e. m" f
A:Checking the internal temperature of a roast 检查被考物品的内部温度! m) D% r& B# k! v* l4 p
4 g% _% o0 O* t' X6 h0 p) z/ [: L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ N6 ^9 ?' ~! l7 Q* z
下列哪些金属材料受热均匀,通常用在铁板而且非常重) }& E) N- s9 N) t, F, y
A:Cast iron 铸铁: ~) b  D: l7 F4 `! l  G) f

9 w3 I* T2 Z; M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- H  i1 M- Q1 q+ l8 e" ^
哪件装备下面有一个可移动的碗和一个S形叶片?$ z% t0 {# V: V$ G3 X$ @' u* J! x
A:Food processor 食品加工机
( m/ c  ]* U% W" |% R2 uhttp://www.google.com.hk/search? ... iw=1263&bih=572  @1 L# _$ i" ~& l

8 k; n1 n' V% N+ ?% M7 b; Z46.Which of the following is not a rule for knife safety?
2 i1 t) t6 R- Y7 v) y8 O下列哪项不是用刀的安全规则?
& h' ^, U( B+ W  M3 C8 g% EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& N$ r5 E- t5 B; E' t4 j5 d! [1 c$ k

6 G! [/ q4 u4 W) _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& k* ^* P: u/ S7 \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 ]& J( H7 \9 x/ t1 m
A:RondellES 7 R! D% a5 D! T/ g0 B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 W  P5 y, `. g  U  ]1 R9 r

) r  r$ M" B& Q48.Which of the following is a diced cut used to garnish soups?
& Q$ O7 L' Y) Q; }* A下列哪项是切成小方块用于汤的装饰?1 A" }6 z5 k* u) T$ D% d, F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 V3 b& P3 z+ d" s4 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! M& Y* k$ \9 j8 s8 t0 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!!——
( s3 {* |0 \) y, ZA:Gaufrette
6 i0 P. a. N. T1 N, @$ p* ~, p3 Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 @2 d  P' r! ]- \, ^9 ~; i+ O- w* ]/ k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 Q) K% C7 _/ \+ @4 ~  u' p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! w4 z( Z, D$ r2 x* y
2 X% ]: V6 ?, l6 ~2 s6 w50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 k. u! L0 S) F. Q9 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)
% w! ]8 \8 T+ PA:Cilantro 胡荽叶 香菜
* f# {+ y6 i- P6 E! D& ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 k6 f( r5 Y4 V6 ], ?0 e4 Q0 i3 Z9 h) q
60.Allspice is made from:$ G7 @8 K2 b5 z$ s: V- e, j5 U
多香果,  多香果香料是什么2 a. g  q! ?: K1 O* c/ n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. C( q! E8 R1 n! T& 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?
! P( }- `/ S* ]9 q! p下列哪些是用来做香包德épices?* y; m# O( k4 D: a. v5 G
http://www.sachetcatering.com/3 y( z9 n2 {) [" e; K, q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ Y; Y2 D6 c4 R' j. H
: R* L/ ~" P' T
62.Which of the following condiments are not soy based?
9 l0 U1 Z7 S7 F9 ], I1 M6 P下列哪项不是酱油调味品的?
8 U6 E) Y) {8 d. ^* WA:Wasabi 日本辣根
# n8 a" Z# Z$ {
2 ]& a; l9 N/ r- B' D. G1 ]/ S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ g! n! a9 v& \7 m5 c+ I6 g: @' v* `$ Y
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:1 l5 f) e' E, p+ w$ Z) h
A:Pasteurization  巴氏杀菌
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- K3 {, y7 c! e9 ~4 P$ ?$ o( e64.Which of the following steps is not the correct procedure for whipping egg whites?
; R0 W3 t( f. U% d3 j7 u6 |下列哪个步骤是不是正确的蛋清搅打程序?- ~4 ]# u1 [$ Z+ N
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:
5 C4 l) ]" {* {& ^A:56g and 63g 56克和63克& ~* x, H) m: _% v& ?
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66.Evaporated milk is a concentrated milk that is produced by removing
) `) J3 p. W+ }' h1 I炼乳是一种浓缩牛奶 是去除什么做的
3 O7 {2 g0 w: {5 G& i" @3 M4 CA:60% of the water 60%的水
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* c" Z6 Z1 G8 O6 U# Z' K& W67.A method of cooking that transfers heat through a liquid or gas is:
. W) F3 \0 q* m1 n9 p1 Z一种烹饪方法,通过转移液体或气体是:
' B/ p% x5 [- `9 p% }' b8 ZA:Convection 对流1 |- v1 G  ]; \2 I5 G7 Z7 R5 I" l  A

8 q( }* K! H0 p$ r% ]( L68.The cooking of starches is known as  烹调的淀粉被称为" \+ s/ |% G3 _  p0 \5 W4 m
A:Gelatinization 糊化
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8 z# A" \3 _/ p' R0 {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 I2 l: D# n) A$ w$ WA:Braising 烤6 m6 l0 h7 n9 y+ ~! r
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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 y: G9 I0 g+ u5 p: A5 S; x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 K( y, O1 N6 e2 Z4 W, j) B

/ Y; m9 p' f. S* V2 A71.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 }$ r: L' ]; Q) ^$ h
A:Fumet 原汁% D6 S/ j; J0 f; @' Q8 S! d+ k
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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! h- B: K, E! V4 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: }7 I  W2 `; o5 h
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73.Which of the following is a principle not used in stock making?
- h4 _* _: H' \. F6 d/ I4 i4 z4 F下列哪一项不是用于制造高汤(低汤)的原则?
6 f* ?. q) Y. V# Z( D0 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
& @* |# q# B) Y5 lA:Remouillage 法语熬汤
) W, |$ B/ L9 f6 Q/ thttp://www.haibao.cn/blog/post/176242.htm
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