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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 e( B9 o: M; W  n+ _4 S5 \. M1 h( k; Q  O# G7 b+ f7 ~
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。* A) ~" b+ E4 [* O+ P/ T  x% o' E
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
+ C. R% U; {" V2 C# H  m1.Which of the following methods should be used to determine doneness in a New York steak?
0 u: ^1 Q& k* B* `; B# t6 P( G5 n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 `8 j$ s$ S; Z' J
A: pressure touch. 压力触摸- W' q1 o$ V. [) }% U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 r7 o' A2 w/ Z4 U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
2 B9 d9 u% X+ G1 eA: acid  食用酸
$ |  _/ o( H+ n  e3.Vegetables are major sources of which of the following nutrients?
% F: T  {4 Q, ^5 o; i7 v/ W蔬菜中包含的主要营养有哪些
" m$ ]3 r+ H  x) Z7 ~1 `- y8 E- {8 zA:vitamins and minerals. 维生素和矿物质。
# b8 P& U/ D' P! z6 v# G4.Cauliflower is commonly served with% u, W. n/ T2 C) t( e) s' _
花椰菜(菜花)最常见和那种酱汁搭配
4 I/ }0 Y7 X* l% MA:Mornay sauce. 奶油蛋黄沙司7 {2 a. r( T6 }: M2 x- B- h
5.Which combinations of products are found in pie dough?5 I+ Y$ ?- i( t$ n" K; Y# B
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& I" t2 i( a6 K5 n% C. g" ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% L) Z4 ~) B9 d6The French term for mussels is 法国语青口(海红)叫什么% Y% T2 O5 b% X
A:moules.法语青口,海红; D+ t9 A# C: Q# K/ y: ~9 R9 f2 Q7 h: C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, {/ I. J; c+ ~. T% T
A:faintly fishy. 稍微有点似鱼味
$ R, [* b3 {6 H3 O% Q: a& g( L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; a$ D- y' `/ R/ r; R
A:2 days. 2天+ B2 V' o0 w& j1 m0 Z
9.What are the principle ingredients in ratatouille?
& [# q9 h6 S4 s$ X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). O) _, \/ R6 p# N, E
A:Zucchini, eggplant, green peppers, onions and tomatoes3 w* M! ~2 @7 n  o' p+ Q" ]+ K6 H  s
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 g) ?. F- o: F% r) f6 [, K& u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 Q- U" C  P% p# NA:cook food in quantities that will be used up within 20 to 30 minutes.. t$ m) u& N$ C! T6 f6 I. ]( n
大批量烹煮食物要在20到30分钟内
& `: |) M9 c) g7 ], {/ m/ C* ?* w- ^) _; o11.What person has the authority to issue a Health Permit?$ X2 p2 r* g* w. j5 p; s5 n
谁有资格颁发健康证(卫生证)。
. t7 k  g. |/ b/ V: X+ ?2 h: @A:Medical Health Officer.
$ `0 V$ Z! J* A5 ~1 g" G医疗卫生官员。
) i' Z3 m. t1 E12.For what period of time is the health permit valid?
  G3 m3 v2 g: _& G0 n健康证的有效时间是多久?, j  Q# r9 L% x# ~
A:12 months.12个月& D' R7 ^4 n+ {& l$ Q0 t( U
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 V5 ]6 E" r. `
在食物和饮料准备区,通风系统换气的标准时什么& q3 p6 }  n# ~8 t/ {
A:08 times each hour. 每小时8次
# J3 C4 [% e) n2 F, @14。The minimum temperature for manual dishwashing in the wash sink is# v/ t  l3 i/ J+ d: }
手工洗碗,洗碗池的水温最低多少度?
6 @5 R4 r- j2 E5 o& |# o4 |A:110 degrees F (43 degrees C). 43度
+ a9 D/ y* `' g; p15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 u5 ?6 ]  N4 P; _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) P+ t$ n; K8 c4 }9 ^, g( NA:180 degrees F (82 degrees C).  82度, [9 ]: |1 M% ^) s1 H+ n$ w  k
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' G  Y! r0 X9 B% w# _9 C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% u* Y7 ^, e7 D1 W$ w  E/ GA:en papillote.  法语自己理解4 ~; H8 ~9 z1 h* W) j
17。Wing or Club is considered a
1 K- S$ h" k7 ?' c+ |- \+ |0 Z翼和CLUB 被看做是一种...4 F* y" S2 Q" \8 P1 {8 E- D9 y
A:Bone- In Cut     带骨切
  a" h# i1 c7 j1 C8 [* H18。New York is considered a   纽约牛扒被看做是一种/ C9 m3 a% b" {- Q$ b
A:Boneless Cut     无骨切7 ~3 Z2 r/ d$ E7 K  _% \
19.In general, a court bouillon for freshwater fish will contain/ L1 f% [0 B# k) [" a4 J
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
6 N( \/ d0 L( z! c6 W% OA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 g! O1 |8 K, U$ C# ^和做海水鱼同样数量的调味料和香料
- O7 H  t1 s4 D20.Anise is very similar in flavor and appearance to* o+ o4 y' L2 R6 D7 Q% x  z( Q! z
八角和下面的那种原料有相同的味道& v& N# i' v- K+ B% z: D, c  R
A:fennel  茴香
2 V" r) q: W- f/ P. ?( B8 Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ ~  @0 z) K, B下面那种原料更像大葱且有平面的叶子( F& a+ d0 ^2 j
A LEEKS  似蒜葱 (这边人叫京葱)
, u7 m; m8 ]- m- m22.Which of the following cutting shapes refers to a small dice. R' k7 T8 g/ v7 ?% h( a7 K; w0 W
下面那种刀切形状指的是很小的粒(末)2 j$ ]8 v4 m& M  j8 r) {0 W
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" ~' A; Z4 o$ f/ N. _23.Oil is added to the water for boiling pasta in order to4 T- k2 w  R. W- Z, j; K+ p
向煮沸的pasta (意大利空心粉 )中加油是为了
) S: v6 L: @4 V, A/ Z: aA:prevent the pasta from sticking and to minimize foaming action.
, D. |. g  t+ `1 n4 E防止面条黏合并降低发泡。
& W7 @$ e! h! M* n24.Which pasta dish features pine nuts and basil?" Q7 k: F6 ^" C, {3 F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 x6 S- k$ p: a8 N2 y
A:Pesto.一种绿色的意大利面酱
% }7 t' K9 C2 K. Chttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?! L0 u: E* s3 M+ N
下列哪项是一个春天的蔬菜类似于菠菜?
( A+ }4 E3 C  M6 r: x! l* \4 I: cA:Sorrel. 酢浆草。
" O3 m6 p4 _( i( V3 ^# {! Ehttp://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:
# t/ c6 A/ O$ w: o2 y. F9 M4 d4 m哪位厨师最早带来高水准浮夸的美食
7 g% h1 A. F- o( ^6 }AAntonin Carême 人名 安东尼·卡罗美
* T6 b) u: L. A! O3 ~/ N7 v% T# r2 y" r# b7 V5 L5 |& W$ W- {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% Y. u- J( a4 |! r8 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; a, b: c3 E8 LA:Cast-iron stoves         壁炉" x. u' A5 C, r- ]7 L4 \7 V
http://www.usstove.com/products.php?id=6- e8 f* \3 v: ~8 R! g

- Y7 {* z5 \2 z% D1 n: E8 N28.The French term used to describe the roundsman, or swing cook, is:
2 _( o  ?) O/ u2 \  j, V法国术语,用来描述roundsman,或摇摆厨师是:3 ?0 ^2 b* D3 |: ?
A:Tournant   图尔南
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. |9 E8 x- s1 r! U! Q( o4 k29.Another term for the wine steward is:8 u# X( o) ^# k4 @9 ~+ r- W
葡萄酒侍酒师的另一个术语是:: ?6 }3 b5 U; z
A: Sommelier 侍酒师- _; V! `- L, P2 _1 G
; J1 I: \+ J; h# w* ^6 F
30.Molds, yeasts and fungi are examples of a:
6 p  [' y2 e3 `, {/ D霉菌,酵母菌和真菌是一个神马例子' J, e/ T. b# s
A:Biological hazard 生物危害  E8 N# I  \3 G! N4 G' l1 `# u& {
. |& N) z7 d! [2 @7 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 \1 E# G/ P( R6 L- u' k4 M2 ?
根据加拿大食品检验局,食品的危险温度区在多少之间:# B9 T5 ?0 J/ g: v, d) u
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
* F  ]* i6 B. L, j$ g6 [/ a所有细菌生存需要以下哪些内容:
* t) G$ r' \3 ?& FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: T* R# T7 V$ ]6 z" l
0 t/ X. e- X8 D. M" @9 m- e' `33.Which of the following correctly represent critical control points in a HACCP system?
6 y% L& W1 I, W8 O以下哪项正确表示了HACCP体系的关键控制点?
% T2 A6 Y. s3 x3 I; v# gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% O& o6 h, J: u/ e食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 ?" }, o% N  v
5 r: C& A9 O8 Y) o2 A6 X34.Which of the following is not an example of a carbohydrate?
- t- Q! y) ~1 H  X" v下列哪一个不是碳水化合物的例子?
7 `# e9 u. \. ?; X. xA:Essential nutrients 必需的营养物质
$ u9 ?& l5 Z' j! R7 d1 i
4 j: l( a/ V/ O# D0 ]  a3 U0 S* S& d35.The process by which a liquid fat is made solid is called:4 X! G0 C7 l1 x* j% |' o. X
液体脂肪做成固体这个过程叫什么
  e* ^6 E  [7 v5 e; PA:Hydrogenation  氢化
* P; U$ s+ R. H7 K  k8 W: J2 Z# K5 I) V# p0 P; L0 _6 c+ Y9 ?
36.Which of the following is not an example of a fat substitute?
( P0 K/ |6 k) n, Y下列哪项不是脂肪替代品的一个例子" m/ Q& b* I( T. j
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:9 X( f$ Z) b4 d8 q9 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
- h: S/ v9 e  y+ ?1 j$ n+ gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, m& H4 i$ j6 a( J4 ^; [

9 p, I3 w" O& L38.Which of the following is not a problem associated with converting recipes?. G& @2 k: |3 F) [/ M
下列哪项是不相关联的转换配方问题?0 H, e8 \+ X6 [0 h9 Q. J: Y
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:' L. d$ d! b' H3 y$ T, k
从供应商采购的物品的品质或成本叫什么) e( H( F% t* p5 I9 ^" y6 g
A:As-purchased cost 购买的费用
9 B- B: m; f0 ], q' g- b) D! O1 E4 U" K3 Q* N
40.The amount of stock necessary to cover operating needs between deliveries is known as:: l+ A" Z6 x2 }8 t" F
在新货到来之前用于日常所求的必要库存量叫什么, e7 V; S% ~" r9 X
A:Parstock 基本日常最低库存
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' `. y6 Z& G  ]% x" v% S41.Which of the following abbreviations is used to describe the proper rotation of stock?
% w4 t5 V4 y$ ]. i5 P4 M* O! y下面那个缩写是用来表明正常库存流程?
# l) M7 V& P, M. Y# w( v) k+ [) |( IA:FIFO=FIRST IN FIRST OUT 先进先出' `1 ^* c( R; R% J1 T# R* h$ y
6 e5 p% I/ F8 Q% m7 d9 W- }& c5 |
42.Which of the following knives is used to turn vegetables?3 P2 z2 ~! Y3 p5 u
下面的那把刀是用来打开蔬菜吗?
1 o7 p  S) P9 y+ hA:Bird's beak knife   鸟嘴刀
; `/ s, r  J1 t# J1 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
2 y- I' W! |& o& g4 b7 y1 f* p; _; h即时读温度计最好用于那方面?
# `* l4 Y$ U9 h/ U: ^A:Checking the internal temperature of a roast 检查被考物品的内部温度
* ^2 p! C8 B$ G
: D; \: L! F" X  M0 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 R. Y8 b6 S# m, [4 [. }下列哪些金属材料受热均匀,通常用在铁板而且非常重5 }2 g. u5 C/ i% o
A:Cast iron 铸铁
! w$ ?$ Q. Z  X) V  S" T  F3 B- T6 M* R  E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) J& J& C) B) C/ X$ Q7 I
哪件装备下面有一个可移动的碗和一个S形叶片?
4 C) v- P' b1 _( _$ ZA:Food processor 食品加工机
& k3 c* y# z$ ]* Y4 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 c- y' B, s. |  ~* r8 e* z; V' c$ H- M
46.Which of the following is not a rule for knife safety?
$ [" Y( r8 N, @: f- Q. a$ H下列哪项不是用刀的安全规则?
! b! r2 p( p" a- q% T. O! bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 j: a% u0 M" `" N8 [* _  o& R
) r- [  V! a+ _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 G% D# p2 l% ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 e1 L. x+ V7 l
A:RondellES
" }! W0 `/ p+ vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  S6 O* r: y2 ^5 N3 V2 I2 K
; {. b' I; @. _; `4 \" O48.Which of the following is a diced cut used to garnish soups?! n2 X4 {3 Y3 m  h. x+ h9 g# [
下列哪项是切成小方块用于汤的装饰?
- B( j2 k& E1 D! a2 C- R& C5 }4 wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) H6 j$ n2 d- [# K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 @( f' \4 X# ]4 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!!——
. R7 u$ N- X2 C% b5 n+ c( K& QA:Gaufrette / n' [- M1 q0 n0 i* {7 K0 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' K/ ^% R" G  O1 i- }  X. @" F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 N% B( S) f0 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 H5 _, t4 E7 @" D; }' h/ X) ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 L* b, K  D8 ~9 A
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)
& i; l: b3 K* x' `8 w5 G! ]9 MA:Cilantro 胡荽叶 香菜
! h1 e: Z6 n  H' Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* E1 z. u) E. z4 ]
0 W" e+ E4 m8 u  s0 E3 i$ }60.Allspice is made from:
  E$ o5 Z" C# \3 `( h- a/ y 多香果,  多香果香料是什么
, f& z* L% H  f+ chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 S0 F( V6 @/ K7 C, h8 TA:A dried berry 干浆果2 |0 h' O/ B$ m" W# c

1 D1 x: q1 _1 K1 O! l61.Which of the following are used to make a sachet d'épices?) D3 e: O" v# ~* M% [
下列哪些是用来做香包德épices?
: b  D0 T# y6 r8 [9 jhttp://www.sachetcatering.com/
+ G: a0 a$ R  s2 L8 G) JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% t0 n! S! @7 ?" y7 Q, S
' {$ {$ K  t0 E6 m2 ?8 {$ d
62.Which of the following condiments are not soy based?9 T5 F0 f/ {! K& a" t
下列哪项不是酱油调味品的?5 C1 k" [: n4 g( q' P, d- t! ]
A:Wasabi 日本辣根
) M! J' I/ [5 R
6 c. C! N* Q* d9 a5 M  J' |3 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  Q- a+ K9 M5 v3 y$ @* n- J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+ b6 z" n# L( k8 lA:Pasteurization  巴氏杀菌
. W1 f' {% b* b
0 \3 k: F0 o  ?* b/ P# b64.Which of the following steps is not the correct procedure for whipping egg whites?
1 J# K1 N! f- _& C下列哪个步骤是不是正确的蛋清搅打程序?. y& _( ~* M0 m# x# B+ A
A:Allow to rest before use. 允许休息后方可使用。
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+ w) m9 }- ^+ L* H) |65.The weight of a large egg is between:一个大鸡蛋重量介于:
% e$ Q: v; J) \* D& X: E6 B. [9 \A:56g and 63g 56克和63克5 ^- k* ?* ~; ]/ m0 B9 s; N
. ?3 T1 f- q* ]& J5 _/ W, y
66.Evaporated milk is a concentrated milk that is produced by removing
4 y3 R* ], m: [炼乳是一种浓缩牛奶 是去除什么做的
+ I" b0 y% K! p) X2 R# K$ x6 w3 u: MA:60% of the water 60%的水
8 t0 \. n% |$ {5 A4 l7 o. \
0 r: y9 L4 u* x2 I+ C67.A method of cooking that transfers heat through a liquid or gas is:0 F0 G; s3 h' B( a( p3 m+ q
一种烹饪方法,通过转移液体或气体是:
* }0 Y4 T% L* P' A% G  }1 g) E; EA:Convection 对流
3 j2 g" u% I$ Z. E. Q9 i5 U) w& t3 O: o  B; D2 s* H* F" N) g
68.The cooking of starches is known as  烹调的淀粉被称为( O2 n) j; L: W, S) ]( W7 }: G
A:Gelatinization 糊化
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: x1 Y; z6 Y+ Y1 h. q' ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) r8 y- M0 n* S7 o5 L# h* o, QA:Braising 烤
1 S, o  {) H5 k" |5 A8 z: n. T6 ]/ Q0 ?6 V: r+ q$ T3 H
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:( Z# w& A7 W3 X! l* H) ?, F% W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. D$ _) H( _: B( V# c# N/ w

7 m9 g) c) `+ K( H- L. [# e6 M+ k71.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9 g" u8 y% _+ R3 I3 D' }( G5 M
A:Fumet 原汁
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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6 E' r: `) y7 r8 X% V5 ?; h
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 H* n4 Y1 J. U# A4 r
$ c% p+ }+ U1 O
73.Which of the following is a principle not used in stock making?
  B3 C, @/ M+ ^5 K/ e" @" M, l下列哪一项不是用于制造高汤(低汤)的原则?; h2 G6 {/ A. @/ I
A: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
& |7 F% J, j4 a" jA:Remouillage 法语熬汤
% @; H! V5 i6 h, ~' \3 {* F  S( rhttp://www.haibao.cn/blog/post/176242.htm
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