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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。( c; k9 ^7 S/ ?7 H3 T, a, B

' L9 C4 v% E, @6 T4 ]. H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。
% Z: {, X" }! m) D! T* j% h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
大型搬家
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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; b: W/ @9 t# F' n5 Y
1.Which of the following methods should be used to determine doneness in a New York steak?
. T4 q/ o' Y: q6 z5 ?. K: @* A( P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 ~, {  F& E; z2 _. B+ H
A: pressure touch. 压力触摸
3 q! n* _" w6 C' y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 Z- U' D# k7 i; n& c/ W9 X3 K' k
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- Z+ s2 K0 H& }! l3 H3 O# W
A: acid  食用酸# p, b1 ^6 g: b5 b) ~! w' X) [
3.Vegetables are major sources of which of the following nutrients?
% i# g" E6 P, Z蔬菜中包含的主要营养有哪些& O- o- x5 X" u- J. y8 ]2 `
A:vitamins and minerals. 维生素和矿物质。* t3 d$ S$ m2 r" a
4.Cauliflower is commonly served with
( v% X: c; n0 j. S! h* R0 r6 e花椰菜(菜花)最常见和那种酱汁搭配
, h& @9 }  _1 D# |2 Q) G# B& NA:Mornay sauce. 奶油蛋黄沙司5 O4 e$ V7 _9 O1 n3 w, v
5.Which combinations of products are found in pie dough?
" t8 K/ o) v* M$ @" F4 y  q" {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 f' ?8 C# L; t7 A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 M' K2 U/ T$ ?- J6The French term for mussels is 法国语青口(海红)叫什么
+ I% k3 Y, v# M4 T/ v; {$ ?% ^A:moules.法语青口,海红
' p& Z  f, j3 [6 `5 \1 I, ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 K8 Q# }2 f( N& r7 ~! E' ?# ]2 J  N
A:faintly fishy. 稍微有点似鱼味
7 D' T# d: ~4 I% s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ H/ x& T! y  p  [7 e
A:2 days. 2天
- }$ E, `* W" j9.What are the principle ingredients in ratatouille?
) u+ t; s" S' I( A1 g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 a- H4 ~# |' |' [4 EA:Zucchini, eggplant, green peppers, onions and tomatoes8 p0 F0 n% R: P2 ]; r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 m3 k. T6 z: g: q: V' R# N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 n7 v2 q5 l4 |
A:cook food in quantities that will be used up within 20 to 30 minutes.0 Q# ~8 e7 Z( o. t4 C' {" y+ m
大批量烹煮食物要在20到30分钟内
1 U1 S2 p( a0 R' {11.What person has the authority to issue a Health Permit?1 C( {" n+ ~! ^/ P" n3 a* d
谁有资格颁发健康证(卫生证)。+ K, T8 `* U& |2 M7 b
A:Medical Health Officer.
5 k7 h0 g3 T9 h: P医疗卫生官员。
( W- z/ y% e7 b$ \9 _6 ~; s12.For what period of time is the health permit valid?
1 h- j5 l3 c& m+ {2 C健康证的有效时间是多久?4 n. i; A+ u! [9 y$ d9 s
A:12 months.12个月
! ^# \4 l) \( _/ `13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" q* r# u! b/ |在食物和饮料准备区,通风系统换气的标准时什么
+ c6 C8 E3 v" s5 Q+ NA:08 times each hour. 每小时8次$ M4 |7 w% e! [8 c
14。The minimum temperature for manual dishwashing in the wash sink is
4 p9 W: g) ]$ f3 O1 q' F" f3 l手工洗碗,洗碗池的水温最低多少度?
8 q: P6 V$ P6 p0 H1 l1 pA:110 degrees F (43 degrees C). 43度0 s# D. [1 W# O  p) E+ q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( h( G* f. E+ z% F7 F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 k, x& r* y1 C# S( D- ^A:180 degrees F (82 degrees C).  82度
: V9 c  Y; x- h$ y- I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 _4 \: N( O' R. }* h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# q2 n( ]+ Q# p# i: T; a8 g2 _/ Q7 N2 xA:en papillote.  法语自己理解
# I$ Q( I0 E3 r; h! B17。Wing or Club is considered a6 ?& P" A' X) O0 k* m' P& r
翼和CLUB 被看做是一种...+ v$ z( ]! [6 i/ X. b
A:Bone- In Cut     带骨切: v& n) O. W+ Q' I+ {6 W! P+ X
18。New York is considered a   纽约牛扒被看做是一种! E6 Y5 W0 g; ~6 N$ M) U" g( C: B
A:Boneless Cut     无骨切
! m+ n$ B7 u; T+ G8 j, n19.In general, a court bouillon for freshwater fish will contain
; T" i" w& p' K$ D1 {0 N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
5 m7 g0 s: C' [; T+ `' X# x% S9 bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 Y1 J* ~  X' q* ?5 w; f和做海水鱼同样数量的调味料和香料
: v- T# d8 s1 o. {6 ]20.Anise is very similar in flavor and appearance to' R8 X( K2 V2 i, \
八角和下面的那种原料有相同的味道
  V9 P, b5 A1 |  XA:fennel  茴香: k% v3 A4 _' q" C7 u% t6 e: L. n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ Y; u( j, `* J, B/ D3 j4 W下面那种原料更像大葱且有平面的叶子
8 A$ c$ C4 ?5 ?! [7 [% cA LEEKS  似蒜葱 (这边人叫京葱)
0 u: Q2 k7 k! B- f9 Y! i22.Which of the following cutting shapes refers to a small dice
7 `- S' W# t5 _下面那种刀切形状指的是很小的粒(末)
$ |/ j  p4 V0 e6 ?$ I& g5 _' D1 \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。% f( f) O5 t* }
23.Oil is added to the water for boiling pasta in order to6 t7 W+ `4 u# i3 t, ~
向煮沸的pasta (意大利空心粉 )中加油是为了
# j7 h( H" m2 K4 NA:prevent the pasta from sticking and to minimize foaming action.: O& g  m1 `8 ?! u& U7 ^$ H
防止面条黏合并降低发泡。# q( l( Z( t6 ~6 e( _
24.Which pasta dish features pine nuts and basil?. V9 f" `" w: {$ w+ H/ j* L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) T* S& J5 e/ ~& _6 b2 N5 nA:Pesto.一种绿色的意大利面酱 ) b' @& X& V2 w& h* y
http://www.tianya.cn/techforum/content/96/563836.shtml8 v# G, Z( Y" [7 b) y( m2 f0 x, w4 \
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25.Which of the following is a spring vegetable similar to spinach?6 b6 n3 j# H' R! Z9 V( ?, z+ }
下列哪项是一个春天的蔬菜类似于菠菜?
% y  F* n1 h5 R. g- X+ _A:Sorrel. 酢浆草。5 ~$ Q" q3 j$ x4 d; P! K
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:) m1 w+ ^. B$ j3 \/ h
哪位厨师最早带来高水准浮夸的美食' E3 t9 @+ g1 M
AAntonin Carême 人名 安东尼·卡罗美
2 y$ g# ]4 |2 z1 R1 ?; e/ o6 N' y0 D) l) |. p3 s7 m# n
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 J( E5 }+ C1 c' t& l, ^4 s6 S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 p; k1 t1 b+ j, r' UA:Cast-iron stoves         壁炉" G3 v; U$ B$ d- N: K0 G
http://www.usstove.com/products.php?id=6$ S( w- d* j; K
* |- \+ `" H; h3 H3 w; Y; D
28.The French term used to describe the roundsman, or swing cook, is:7 w, d# Q; x1 y2 n" Z
法国术语,用来描述roundsman,或摇摆厨师是:
! u! W* y# Z5 e* |2 D' pA:Tournant   图尔南
  N- e# K2 A' `$ I" T/ q4 }8 H6 A! f# b, R- O9 G
29.Another term for the wine steward is:
8 u. S9 g9 H; a/ t葡萄酒侍酒师的另一个术语是:: P" H% W( s9 ^" N" @
A: Sommelier 侍酒师
! C# ~" c  N& g; N- [. f6 {/ Y0 ~5 ]. J+ n" N2 _2 R' f
30.Molds, yeasts and fungi are examples of a:
$ v$ s* c3 u) N! F7 G霉菌,酵母菌和真菌是一个神马例子4 S$ m( d1 K4 t  [* e, i
A:Biological hazard 生物危害" B4 H. u  s. @+ k6 `
8 D# c7 ]3 J- P5 w, i7 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& o1 x; Q0 J" Z+ Q3 r9 s
根据加拿大食品检验局,食品的危险温度区在多少之间:
( }9 F. w6 {! b+ w2 ~+ w, J! ^A:40° and 140°F (4–60°C)     4-60度
5 a  S/ D4 H- f: y9 X+ u1 j8 K8 M9 n4 ~9 U6 [. o
32.All bacteria need the following for survival:2 C: @3 ]0 m$ q& L  s8 c8 a4 Z
所有细菌生存需要以下哪些内容:  D- Z* B4 F' N3 K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ i% ?7 w9 M' v+ ]/ X7 G6 U
( _! ]7 f- A7 Z33.Which of the following correctly represent critical control points in a HACCP system?. d& r9 w3 Z6 x
以下哪项正确表示了HACCP体系的关键控制点?
0 w% x6 w8 E1 U- X" GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % ^/ S2 e. H7 t+ {' R! b6 [) n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  K9 ]) \# U7 P1 F5 c6 N; S( P* i. o- W3 G( W1 p7 d/ Q: E
34.Which of the following is not an example of a carbohydrate?5 @( x$ H# H+ @7 ?
下列哪一个不是碳水化合物的例子?5 e5 Q5 T5 @: p( ~( F
A:Essential nutrients 必需的营养物质
6 ~- r1 S4 z" x# J& ]
( N' ]) T3 E8 y$ i3 z8 Q35.The process by which a liquid fat is made solid is called:  X3 A$ \0 H6 Z5 N+ M# s
液体脂肪做成固体这个过程叫什么! @8 w# [$ i3 B3 e, M
A:Hydrogenation  氢化* h  b. M% R" \: z& a9 u

* j( x6 E2 n% {" {9 }5 u0 k1 i36.Which of the following is not an example of a fat substitute?* C- f. }! c& @/ I- O, B* S
下列哪项不是脂肪替代品的一个例子
  n/ e9 p( T+ m9 V2 K, Y' W, w% VA:Acesulfame K  安赛蜜K表$ I+ v) S1 |; M, [% s& }: U
: J" ]; r, C9 c' ?( G- |9 r
37.Health Canada requires that a product labelled "fat free" contain:) {. i( R( p  J  j4 H+ f1 [* t
加拿大卫生部要求的产品标有“不含脂肪“包括:
) H# _# @$ r! p8 g* b  {1 ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 o' V* U% \) ~$ X) F6 D
/ a' a# G" n! p. S! f38.Which of the following is not a problem associated with converting recipes?
$ \& S, h' [/ E下列哪项是不相关联的转换配方问题?
) I1 E3 }" V9 t5 G% v9 y/ pA:Unit cost 单位成本
5 k1 ]2 S2 M; k" V7 q: _% ?/ D: T+ I" ?5 `+ C2 S' r$ O
39.The condition or cost of an item as it is purchased from the supplier is called:
( i/ c6 s: \% I( e从供应商采购的物品的品质或成本叫什么& |# ^' P! T1 z! A8 S; g# @
A:As-purchased cost 购买的费用2 R- L/ z+ d' N' a% a; N0 v: `% P
" `5 k+ p: _8 a' ]4 i8 n
40.The amount of stock necessary to cover operating needs between deliveries is known as:9 R& D: y! ^0 ~/ Q
在新货到来之前用于日常所求的必要库存量叫什么: t# [. A2 S. C8 a9 Q/ ?
A:Parstock 基本日常最低库存, X" c7 m0 _# e8 c7 F" M9 s
; Z9 ^& P6 Q) z' ^/ {
41.Which of the following abbreviations is used to describe the proper rotation of stock?
! ~: j1 `% z* E. `$ V下面那个缩写是用来表明正常库存流程?5 l- o, V7 h3 B+ t$ ~* @3 q/ ~
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 z" y' A: t$ J1 n4 Q# a  \下面的那把刀是用来打开蔬菜吗?! ?" h8 L3 s  P- L
A:Bird's beak knife   鸟嘴刀4 Q( ^* K5 J1 F+ c; z" q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) n; ?$ G. Y. m

7 e4 h. W% _9 d2 Z43.What is an instant-read thermometer best used for?
+ Y3 A- U) T5 @, V$ M即时读温度计最好用于那方面?2 ~$ S1 l8 i/ o6 a0 x
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ n- x' P' X/ [6 X
5 k7 |5 l3 M( d1 k4 ^1 _: K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# L! y- S, r$ B1 ~. N# r下列哪些金属材料受热均匀,通常用在铁板而且非常重. ]: ?  G) x; L+ c+ C
A:Cast iron 铸铁* i& [. P% h7 Z2 V6 M2 g! a# r

& J) T, G' f; e5 F& d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- F/ `# V% s3 P# ]* `
哪件装备下面有一个可移动的碗和一个S形叶片?
# {+ J5 U6 t8 y! t& J, m5 U( zA:Food processor 食品加工机9 ~7 S7 i- A. o
http://www.google.com.hk/search? ... iw=1263&bih=572
5 g7 F1 X" ^" Q& A3 e5 X6 y; V( k- F4 L: h% j, t; M% r6 ]
46.Which of the following is not a rule for knife safety?9 ]" R# Z& t$ s& L* X
下列哪项不是用刀的安全规则?( x& V& d, Z3 d1 w. T! e& z) x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 H% _+ x3 G8 b; z# [0 g8 a; e- Z) i' R* t, W
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; G: i* k: d% J0 u4 A5 Y! q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ]  x* D+ E5 r9 G6 yA:RondellES
& z2 O4 A$ z, o' ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 d5 g/ N$ F- ?: f1 V
+ d6 @; Z. J% [! }$ B9 K48.Which of the following is a diced cut used to garnish soups?
3 I2 M/ L  f- b下列哪项是切成小方块用于汤的装饰?. s# J7 N6 z" s9 R2 d+ J4 f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. `6 F' j' `! F, }$ h1 R) p  E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 L1 ]  |. O3 |9 c- ]& I$ A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!!——& P7 R' a/ X2 _. u7 Y  M! E# v/ g
A:Gaufrette ' W& R6 P2 ~  n' t% A, M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 k7 Q8 ]) z" B- Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ ~$ C8 A4 P3 k( `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) M4 n" w4 s) F  r
7 }6 C( @/ i6 o, I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 y8 q9 |7 v2 P, `5 }6 n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)
+ V" X1 m7 E/ G7 x: `' h; _9 bA:Cilantro 胡荽叶 香菜$ W$ l; O# K0 s4 i9 ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& ?% @* Z1 J( V

5 Y8 v5 X/ e8 q  a* S6 D4 z. r60.Allspice is made from:
  }/ {# A9 x, V: G( ` 多香果,  多香果香料是什么% A. N$ r6 C3 L. Y/ {: y& g- |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 W0 V. b% n5 K
A:A dried berry 干浆果. z4 e8 L, `+ K6 O9 S

, X2 |% N2 y! v4 G4 C61.Which of the following are used to make a sachet d'épices?
1 o6 d- k5 G3 ~( ]; q! @4 [0 o下列哪些是用来做香包德épices?
( }3 U. O& G( ^% v8 shttp://www.sachetcatering.com/3 j7 A2 _4 L3 ]! r$ y0 p8 w$ @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  ?* L% Y( s( r9 [' V; w

' r3 n1 {! v& I. F+ n9 }) a0 H1 U62.Which of the following condiments are not soy based?6 s' W2 ]; o. v
下列哪项不是酱油调味品的?& W9 w  P+ }' k
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 Q+ R! d- N( I
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:# [: @% d, w8 D) T5 T
A:Pasteurization  巴氏杀菌
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7 }  S) P. ^! }! Q1 H64.Which of the following steps is not the correct procedure for whipping egg whites?% [9 {$ f1 E! z0 K
下列哪个步骤是不是正确的蛋清搅打程序?' m5 g& T1 j5 g9 S
A:Allow to rest before use. 允许休息后方可使用。
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2 y% ?% z! r: b; g: B65.The weight of a large egg is between:一个大鸡蛋重量介于:: K# ~$ m) D' e# f, C5 G/ r
A:56g and 63g 56克和63克# O1 k# |8 A; \7 L5 n

2 R5 e, t$ t/ I, D; r66.Evaporated milk is a concentrated milk that is produced by removing2 n, C9 o' z  l: d% S' |. o
炼乳是一种浓缩牛奶 是去除什么做的$ _: d  [/ H2 m" ?9 [/ C. b
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:) `0 U( ~# c* |5 ]; i
一种烹饪方法,通过转移液体或气体是:
* a0 D  _. V- Q+ _' XA:Convection 对流( q+ G9 j% p% W9 R+ j+ Y. z
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68.The cooking of starches is known as  烹调的淀粉被称为
# ^. I; O, W0 i+ MA:Gelatinization 糊化$ ]' x6 D& C( b" Q! f+ H

& r6 R& g, Y% H; Y* O4 {4 @- N/ W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, g' d6 ?, G0 e  w$ y
A:Braising 烤: f' i$ G& q8 C/ y8 H# v' d: ]
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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 e# E8 R5 M8 m+ T. ^- `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ d, s) `6 X9 ]9 @

1 L: e: g- T- b  X# x9 s71.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8 x; c- u4 @. S2 }7 p  |9 F! n& a7 E
A:Fumet 原汁9 }0 O+ `: o  B4 l; h! y
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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
( q8 P/ b: c9 N; D$ dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* c4 _, w0 H! Q# J- d
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73.Which of the following is a principle not used in stock making?
/ X; K6 [$ d( @: w下列哪一项不是用于制造高汤(低汤)的原则?0 X. y: G, S- s4 p& Y' n! ^8 g" z
A:Start the stock in hot water.开始在热水中操作. Z" v' }# P% w% j! T1 g

6 c. t5 d5 ?" |# O74.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2 u) k# d; R& ~3 P
A:Remouillage 法语熬汤1 t" `. M1 o2 l& r3 }! B% w6 A
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