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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。3 Z/ A5 J/ T7 U$ ^8 F
  m  O/ d$ t) y9 \  k0 u
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。2 E) C3 u' Z/ g. Z  C
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1 q6 F3 _- H1 q/ Y1 R+ |
1.Which of the following methods should be used to determine doneness in a New York steak?6 N5 h; z! e' |: ]9 o1 M2 o
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)' C( J7 p& j+ Y: ]( r
A: pressure touch. 压力触摸
- i( j/ r) J% `: H( q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( o8 g, M! {: j# e- R8 ~; ]( @$ p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8 _% t. v# Z  I
A: acid  食用酸
9 I" |! U2 I6 M# F) @3.Vegetables are major sources of which of the following nutrients?
1 r7 [& L' `: i; S蔬菜中包含的主要营养有哪些) Z& I0 I: D5 ?# d( f
A:vitamins and minerals. 维生素和矿物质。; g7 [% [, W9 E4 b+ @
4.Cauliflower is commonly served with& L) d7 i6 o6 d+ I6 E5 t$ L; u' a# z
花椰菜(菜花)最常见和那种酱汁搭配0 _' z2 f- b' n+ z+ F! Z
A:Mornay sauce. 奶油蛋黄沙司
0 {. S! _. G3 a! j5.Which combinations of products are found in pie dough?; X  t9 M' |8 C6 S( X
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  O, N+ W$ E$ F: f" i/ G% _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& A4 L( x9 ?( {" z6The French term for mussels is 法国语青口(海红)叫什么/ B% G1 T; }+ n! K8 e/ Q/ L
A:moules.法语青口,海红4 W+ i" @" T+ w# t9 z5 \0 d8 i# z6 T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, o8 l1 v! m: i: A0 VA:faintly fishy. 稍微有点似鱼味" `$ }/ E8 H* z% B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ \5 i5 |5 A. R% l6 C" cA:2 days. 2天
6 c, K+ P# y  P$ x$ S9.What are the principle ingredients in ratatouille?
# O4 p, R  [$ C6 O: J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), v2 U8 X# N- r6 A* e
A:Zucchini, eggplant, green peppers, onions and tomatoes
# F0 V+ C1 i8 I( n! ~西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% M6 A1 l  j$ Q! C- }) X& n2 p10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! p  z: g* X! S1 B) T) u2 K& S" P* W- cA:cook food in quantities that will be used up within 20 to 30 minutes.
/ X* N- ?6 u* Q# t大批量烹煮食物要在20到30分钟内
5 y2 W) I! N+ I: h11.What person has the authority to issue a Health Permit?
- F, Q  c2 L; g) |, J% n) d: Y谁有资格颁发健康证(卫生证)。# M- c& q  C. \2 P
A:Medical Health Officer.! G( |+ b% u% Y9 `/ a: r4 g
医疗卫生官员。9 m2 Y' R7 Z& N
12.For what period of time is the health permit valid?
) X3 J3 [  F! `% u' j# b; y健康证的有效时间是多久?
5 F3 l" H% j. F" X: IA:12 months.12个月* U/ R  H0 A4 J' I3 B9 l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& O- W5 {3 j& z" B9 Q/ d0 Z! [
在食物和饮料准备区,通风系统换气的标准时什么& _/ W/ \5 w  n+ g
A:08 times each hour. 每小时8次$ U: D: C2 d1 S& @, {( c8 i
14。The minimum temperature for manual dishwashing in the wash sink is
# k" d6 e" g* [6 l2 W0 E# H; _  [9 M手工洗碗,洗碗池的水温最低多少度?
5 m1 C- R8 u6 w7 Y7 mA:110 degrees F (43 degrees C). 43度
; R: `5 r5 z8 ]! q- [9 p, l, x0 `/ O15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 `+ C( ?, i" V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ R0 W5 A& f3 q' u  h& A5 MA:180 degrees F (82 degrees C).  82度9 t" x2 Y* Z% q2 t. F  r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 M9 d$ V4 r. ]* q" [1 H; U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 g. W: I' j0 j- C
A:en papillote.  法语自己理解
$ P$ h! J9 B( }* z1 f) g1 H- z17。Wing or Club is considered a
2 R  a) }& G) t! b9 U! F. G翼和CLUB 被看做是一种...& v8 \0 B: B2 g1 g. U6 S
A:Bone- In Cut     带骨切
1 K) x2 |! b0 f7 _7 z7 j18。New York is considered a   纽约牛扒被看做是一种
2 |5 [5 l3 N. ?- A& A2 V: dA:Boneless Cut     无骨切
6 l! I, t2 U2 L19.In general, a court bouillon for freshwater fish will contain: a/ T0 i* K5 A+ i3 u6 s
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
+ l7 \2 |' I  k9 y! gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; l8 Z( r  t. h6 A: o和做海水鱼同样数量的调味料和香料+ g3 k9 m- b3 b" I8 o
20.Anise is very similar in flavor and appearance to# s% J/ l+ @# m1 Y0 j0 ]! r0 z$ _
八角和下面的那种原料有相同的味道
7 z3 R# P) m* Q+ M6 CA:fennel  茴香
! ]2 v1 [, x, T( Z; r8 @' ?0 ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 [/ H# C' h2 S" i下面那种原料更像大葱且有平面的叶子
1 }6 m: R. {, A5 ^; Y9 X) a3 wA LEEKS  似蒜葱 (这边人叫京葱)
. Q  F* s, j9 p' {* b/ H22.Which of the following cutting shapes refers to a small dice% H: Z$ H( F2 X5 U
下面那种刀切形状指的是很小的粒(末)+ Z8 g3 t: C: ^* A+ b# ^
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' ?0 G% x; W9 W23.Oil is added to the water for boiling pasta in order to; T2 Y0 J7 G, A" _8 `0 }
向煮沸的pasta (意大利空心粉 )中加油是为了: m  p' |% F' Y' p4 a3 ?7 }9 G
A:prevent the pasta from sticking and to minimize foaming action.
$ {  E# \, c, }- M防止面条黏合并降低发泡。- z" X9 L& K, ]3 }7 E
24.Which pasta dish features pine nuts and basil?' k9 N% Z% P0 {
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 W. [/ Z2 j* L5 u- ?. F) b) I
A:Pesto.一种绿色的意大利面酱 $ k& @5 X0 R, B
http://www.tianya.cn/techforum/content/96/563836.shtml5 x/ {, V, I7 n6 T: Q1 Y
8 Q& j0 r( c( R% i* w
25.Which of the following is a spring vegetable similar to spinach?
8 o  N' x3 C7 W下列哪项是一个春天的蔬菜类似于菠菜?- L% e2 D/ T8 L. D7 _
A:Sorrel. 酢浆草。
0 g2 G( g6 v3 Z" x1 a5 Shttp://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 M2 H" V0 m1 L; g
哪位厨师最早带来高水准浮夸的美食& N4 d# [! }: T0 N1 [
AAntonin Carême 人名 安东尼·卡罗美
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( @( M8 E" W1 I# g& O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ `! ^" \" ^% ^1 _+ }5 H* Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 `0 v. L, t& C+ U9 ^; n9 @A:Cast-iron stoves         壁炉1 v. W7 S6 C9 |/ m: {- q2 l: a
http://www.usstove.com/products.php?id=6
- J1 [( O8 @1 ~$ |4 V9 O+ f5 r8 w1 D$ {' x! L
28.The French term used to describe the roundsman, or swing cook, is:
6 K2 L, P0 o  U3 Y法国术语,用来描述roundsman,或摇摆厨师是:
+ E( c3 x. w# j" CA:Tournant   图尔南
, V& G8 z, ?  d9 D7 B/ E3 {* v7 b! e
29.Another term for the wine steward is:  P2 @- _/ c' p! `, d
葡萄酒侍酒师的另一个术语是:
& E! W; ]; D' T9 `( R# ?A: Sommelier 侍酒师0 G6 {! {4 y1 W2 J* R3 b
6 X3 |4 v' {$ S* d8 q* z) |- U
30.Molds, yeasts and fungi are examples of a:
: a, X! z/ ]. X. e0 g. e9 B8 w霉菌,酵母菌和真菌是一个神马例子% {# }3 U2 F/ h% x8 o; P
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 v$ f; x6 x) A& U
根据加拿大食品检验局,食品的危险温度区在多少之间:8 M4 d3 g+ V# t4 \
A:40° and 140°F (4–60°C)     4-60度& h) j4 k- b& c- B2 {# q/ o8 I4 y

: S$ S3 T% [1 K, y; X0 G32.All bacteria need the following for survival:1 l$ ^+ a# n9 s1 t7 N0 i. l
所有细菌生存需要以下哪些内容:6 I/ B8 k4 j0 e$ I+ Z- Z# ^- y/ C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' W2 {# h! f* G+ M1 w0 {
: ?1 Z# A) ]+ u' Z1 ]4 `+ {
33.Which of the following correctly represent critical control points in a HACCP system?
. @0 a+ w, O8 n6 K2 w3 q2 n) ?以下哪项正确表示了HACCP体系的关键控制点?% z6 f9 ]2 p0 b  U' x3 p* s9 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / G, ~4 u7 W; p' ^9 u8 K8 {- g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" s: n( ~* }7 o+ _6 f) q; L

. h5 Y8 B& f: n9 R# p: v34.Which of the following is not an example of a carbohydrate?
+ S, _& ]4 {4 F) G* N下列哪一个不是碳水化合物的例子?) l& ^% h6 @7 F& n- F- l1 @# l2 H
A:Essential nutrients 必需的营养物质
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( g1 t( q! {% p' Q/ @, [" y35.The process by which a liquid fat is made solid is called:
7 E3 d0 |/ ?2 P/ {9 D液体脂肪做成固体这个过程叫什么2 i5 x9 M+ X9 O: U' q. d' B
A:Hydrogenation  氢化' D$ e1 N6 u2 d( _8 V

7 u% m/ s6 Y, X, ]6 Q8 H8 k/ t36.Which of the following is not an example of a fat substitute?
+ n% G8 W  h/ I! Y2 O# {* J: Z下列哪项不是脂肪替代品的一个例子
' [. g6 I* |  F% bA:Acesulfame K  安赛蜜K表
1 @3 x* I2 }3 H: Y7 X' p+ i
% F' g6 I! q' X5 p: f+ {. n37.Health Canada requires that a product labelled "fat free" contain:% F4 `5 v% K5 n2 n3 B2 k
加拿大卫生部要求的产品标有“不含脂肪“包括:* r: [# `6 J+ J) r: K6 F  o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 ^& m  `; F0 G  D0 N38.Which of the following is not a problem associated with converting recipes?
1 w! y, l4 \+ d% y  c3 Y1 x9 L2 H下列哪项是不相关联的转换配方问题?
/ _; N8 K( W' t/ yA:Unit cost 单位成本% Q- |& [+ u8 r/ R
$ S1 V% K. p: e& [* b
39.The condition or cost of an item as it is purchased from the supplier is called:: a% N; |: ~& c) w
从供应商采购的物品的品质或成本叫什么
) d& B: K" y+ k' aA:As-purchased cost 购买的费用. T% ^& G3 X1 V8 r% O* t4 J) j5 Y9 {) U
' t6 V0 o1 y4 x+ ]% l; i. a/ \
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ x+ D( {( V; l& f/ {. \1 f. _在新货到来之前用于日常所求的必要库存量叫什么
( J. z$ r6 P. M6 cA:Parstock 基本日常最低库存4 N( v( \+ @; ?7 I

! L- t2 R% D) U8 K" s- H% V41.Which of the following abbreviations is used to describe the proper rotation of stock?
* N& E5 v& U5 O# L; |+ h3 E0 [下面那个缩写是用来表明正常库存流程?3 E" A, B1 l* R' @
A:FIFO=FIRST IN FIRST OUT 先进先出9 O: E5 v/ o8 a1 }

% a; V3 b0 L; l5 v1 V1 a42.Which of the following knives is used to turn vegetables?
: W3 F8 R' J5 _6 ]6 K5 E下面的那把刀是用来打开蔬菜吗?* g, h  f2 i* Q( G4 {* T
A:Bird's beak knife   鸟嘴刀
( K. O9 C0 n% M/ khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
; c5 \3 H' m1 ?2 n; [; @" ~即时读温度计最好用于那方面?
8 p/ |" k2 X" H2 J' ~A:Checking the internal temperature of a roast 检查被考物品的内部温度
% M$ O6 q) e$ O3 [) A* c3 J( Y2 H/ d& n" Z$ y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ {! z# n: Z7 z4 Q1 S; Q* B下列哪些金属材料受热均匀,通常用在铁板而且非常重
, ^2 {& r7 J0 T( o- ]! G+ qA:Cast iron 铸铁
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. \! l( f" A5 o$ L$ R45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 Z* y/ `% n' p8 u9 J  b哪件装备下面有一个可移动的碗和一个S形叶片?3 k/ e: q# V; [: w7 V
A:Food processor 食品加工机
1 E+ l. c8 c' {+ g* Q: K! N. N6 dhttp://www.google.com.hk/search? ... iw=1263&bih=572; R/ ]7 A* T: M9 b5 ?
9 x% }) x: T5 x: s" C5 {
46.Which of the following is not a rule for knife safety?/ R& n4 F) f- c
下列哪项不是用刀的安全规则?
. A  [! A5 q8 x  S, u  U7 o6 C+ mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 ~* N  r% G. m' w. A. k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  D0 D0 p0 ~+ y5 V5 |. w+ Y6 e9 p4 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) [4 a+ k! \* ~, l
A:RondellES
. V# @7 J  K0 f/ @- U: x! ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! y2 b& [" R+ x: k5 p1 C1 |
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48.Which of the following is a diced cut used to garnish soups?+ D) F9 x+ j) P. B
下列哪项是切成小方块用于汤的装饰?- Q3 S7 g: r) i. D4 y6 p3 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 `& \6 B! J/ W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( G3 D# Y2 _7 U1 H" t
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 O* w& f) e% {0 S6 U& R
A:Gaufrette + q$ ^1 x$ X1 T: v
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, E9 J; H1 n: E5 H1 c2 v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# d+ {2 R5 [& l9 i* oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 X1 L% Z. `5 P- ^) l% }0 Q
- D0 c! T% w: ]1 c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ _( g! p& ^+ W! [3 D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)) F- u& d" S: B0 {
A:Cilantro 胡荽叶 香菜
5 i) u1 e' P# M& D" I" ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" g+ R% G2 C9 Z2 Q9 }0 Z" h9 b# Y
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60.Allspice is made from:* Q& D" c# n( q; p# [
多香果,  多香果香料是什么
. C, h: H# Y: I3 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 H) \7 [' s4 c0 F  Z! {. q+ TA:A dried berry 干浆果9 l9 h7 A' b3 v* ^2 ^" Q, X

8 B" G5 R" \: b8 J1 y: \0 [61.Which of the following are used to make a sachet d'épices?8 c0 D# _# R3 z% I8 x4 n& S
下列哪些是用来做香包德épices?6 K! g' D: r# o8 @5 r$ O
http://www.sachetcatering.com/. O% i4 Q) X# E* H1 }1 e; k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; o  L# E# A9 w2 S7 q( E
8 H7 L4 ~6 e" V
62.Which of the following condiments are not soy based?
5 l* j8 r- p( p9 k/ W2 [下列哪项不是酱油调味品的?7 O7 A4 h  W4 x% n
A:Wasabi 日本辣根9 q* ~+ p7 I( g) \# x" P

2 X% o2 u- v* B) L$ V: K' j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, ~$ t5 q7 D# J6 ?3 g( ^% F. f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:
" i& x3 P3 R! @$ B6 _5 bA:Pasteurization  巴氏杀菌
( ]; @+ S5 m% I$ d5 Q4 a. _3 p* E
& o2 a; p2 \& `: ~, ]& F+ _64.Which of the following steps is not the correct procedure for whipping egg whites?
4 K* d# y! x# h$ }1 j2 w2 O下列哪个步骤是不是正确的蛋清搅打程序?& i9 q2 ^& g( ?0 o5 m# G
A:Allow to rest before use. 允许休息后方可使用。
4 F' I4 E; ]+ A  w
! i! g. e. e, N: G0 B65.The weight of a large egg is between:一个大鸡蛋重量介于:9 E( H$ e# X+ {* E
A:56g and 63g 56克和63克& e1 s+ a" O0 O0 J7 y/ u0 ^

+ A! ^- I, l9 t/ l' l66.Evaporated milk is a concentrated milk that is produced by removing
3 ]- b' x1 Y+ U, n+ K# h炼乳是一种浓缩牛奶 是去除什么做的" g& V8 u- Z0 u- w/ p2 U
A:60% of the water 60%的水
4 {$ |; _; l6 {, v" h) l
  Z( F# v# m- t! t" I# ~67.A method of cooking that transfers heat through a liquid or gas is:7 A0 o# y, M2 K3 R- X# C: N
一种烹饪方法,通过转移液体或气体是:4 o  I( {& t: Z0 L* J9 E" k
A:Convection 对流2 w. S* ~" c: p1 K
  O3 T$ s( H" r; x- L, a% [7 |' i
68.The cooking of starches is known as  烹调的淀粉被称为
. E8 w) z* e/ V8 M6 yA:Gelatinization 糊化
% L; q2 D  D' i4 t: u9 b8 \
9 d. e  U# S7 C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 C% `% P( h+ }5 V5 E) |A:Braising 烤1 N$ O; \- c; q8 d! `# @
) M, O8 R5 @/ ]8 V7 e3 ~6 {% ?
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:/ i1 H( h8 t4 R$ M8 R
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% W( Q; o5 Q( r, l2 E1 w
$ m/ z( R, G6 n+ V3 W) O1 p1 B. G  P
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
+ f) l( \6 H3 \% r- l$ vA:Fumet 原汁" s0 e  Z# k5 g! N% f+ z
# I# S5 B( t' h& x, o9 h# D: _
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
# I, h. x; [  k! E, K; ?4 Z) |: a  S8 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; B" Z2 ^- b, z  G5 b1 v
# T7 q5 J% ~3 q; `
73.Which of the following is a principle not used in stock making?
* w. {: _5 Q4 M5 n下列哪一项不是用于制造高汤(低汤)的原则?. e8 T' n, c" l5 I2 Y' }2 q
A:Start the stock in hot water.开始在热水中操作; d" Z: s( J5 e# {1 `/ k/ p

. Z0 _/ M/ y# ?# O2 D) p9 M74.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- g6 ^5 ^) ?! T1 j/ O) v
A:Remouillage 法语熬汤# y  C( T2 S8 \3 V9 G
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