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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。( F6 g3 D  x9 z# f, M6 \
0 X% ^6 J) U5 y! h; Z' Y
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。
. Z0 H+ D* K" j, d  V% V2 l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7 u4 r  \$ |$ s8 p+ F
1.Which of the following methods should be used to determine doneness in a New York steak?
; \* B# P# ~4 i: ]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)
: j' U* q7 J" E+ gA: pressure touch. 压力触摸
0 [% W1 c7 }# K2 R4 S3 N/ P6 F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ Y0 x4 T4 v3 L
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# U, S, m. s# G3 j2 I' I: pA: acid  食用酸5 z% c7 u: Z( ^) M. p3 V3 q* n
3.Vegetables are major sources of which of the following nutrients?
2 r  j1 d7 P# O3 e' |蔬菜中包含的主要营养有哪些  k( J8 S8 Z- r
A:vitamins and minerals. 维生素和矿物质。) D0 O5 t2 b  Q, u# N" T5 M  E9 z
4.Cauliflower is commonly served with
9 P: M" D- c- U, z7 }6 g花椰菜(菜花)最常见和那种酱汁搭配
6 ?0 w8 ^! M+ p' S0 g' }A:Mornay sauce. 奶油蛋黄沙司+ J- T' @2 ?4 P) z
5.Which combinations of products are found in pie dough?: R6 P! N! M0 ]0 A$ i
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& m* L% P5 O7 @4 ^5 A/ ~9 }4 F" mA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 r6 A; J, t1 w& d9 R, w9 z3 N6The French term for mussels is 法国语青口(海红)叫什么
! w4 N( G9 [/ I+ g! W, r3 `A:moules.法语青口,海红
; F7 m. V& X' G; ^; K6 c2 i, ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 h. O4 K$ r3 q8 g+ j5 fA:faintly fishy. 稍微有点似鱼味6 P% }# b; H0 A- A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 N4 T: f* H: o
A:2 days. 2天
6 d4 ~. S# f# o+ d9.What are the principle ingredients in ratatouille?
: a1 c# n. q8 \* e6 \  r  s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 U# n# z% \' q; |2 k1 jA:Zucchini, eggplant, green peppers, onions and tomatoes
4 ]: E6 {! L/ w4 j! f% z, ]( {  L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 d# A: s: W! U* H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 x+ T9 H' J! Z& z( ~6 zA:cook food in quantities that will be used up within 20 to 30 minutes.& D1 y) {+ M1 P+ l0 H
大批量烹煮食物要在20到30分钟内
5 l$ V  _7 h$ ~2 q  k) H11.What person has the authority to issue a Health Permit?
7 N& N, E- A& p, r1 A谁有资格颁发健康证(卫生证)。
, U: r$ W& y( z8 j$ J9 b. r$ wA:Medical Health Officer.
! X* _4 U2 u/ E3 }医疗卫生官员。
/ d# ?, y4 H, B" P+ g: Z% u. E12.For what period of time is the health permit valid?
: u. B" i( F: b9 U8 ^健康证的有效时间是多久?1 @/ B/ {& G9 f2 ^7 w! @
A:12 months.12个月. C% _7 Z2 ]# F5 t' V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 ~9 W4 w. G8 n) A, s) {' f0 f
在食物和饮料准备区,通风系统换气的标准时什么
8 r" d3 y4 n5 @1 ]9 o3 RA:08 times each hour. 每小时8次
0 Q  i* e1 ~2 z4 _; c/ a1 \14。The minimum temperature for manual dishwashing in the wash sink is9 e. U% C) d4 }4 o  u
手工洗碗,洗碗池的水温最低多少度?4 @/ g6 \1 I' J+ Z4 x
A:110 degrees F (43 degrees C). 43度2 O4 K( Q/ v% o, h! V. h+ F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 I- b3 X3 g7 X9 K' E& Q: U9 c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ ]. Q1 ~: S, f
A:180 degrees F (82 degrees C).  82度$ u1 y( P8 I( o3 [7 l* H. o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 Q; T" A7 {, I8 m' h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ b3 w$ S6 p3 {$ B
A:en papillote.  法语自己理解+ T: t3 z) ?5 k. b6 a( H- u
17。Wing or Club is considered a( A6 M* [! U7 R5 J' P/ }
翼和CLUB 被看做是一种...
3 _6 y. x& D& e- z4 uA:Bone- In Cut     带骨切7 q$ B! @% I( a1 N  F0 {) Y" c
18。New York is considered a   纽约牛扒被看做是一种) I- j7 D) B8 q% s
A:Boneless Cut     无骨切
: e1 B' y5 ~4 W1 N19.In general, a court bouillon for freshwater fish will contain1 i0 z: `) r' D7 S; l3 X2 w' U' Y8 @
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- d1 Y5 z+ m" I
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, D2 C- X3 R! R, {1 q和做海水鱼同样数量的调味料和香料
: c& T& v& S; X9 {+ s  [7 ^20.Anise is very similar in flavor and appearance to
; U+ a) E- }1 b$ X$ D) q* M# F八角和下面的那种原料有相同的味道/ A& L) m7 n, o  F9 f
A:fennel  茴香6 T6 Z; @: Q; E6 Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- ]  I3 Y0 w% a- L9 v下面那种原料更像大葱且有平面的叶子
" H& {$ U; |2 X/ A  ]! rA LEEKS  似蒜葱 (这边人叫京葱)0 E- l0 X1 A! d- Q! E3 Q7 a
22.Which of the following cutting shapes refers to a small dice
/ \4 X. q- L4 _4 _0 M下面那种刀切形状指的是很小的粒(末)1 M, b  D; S+ _& z  R  }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 c# X, R8 R1 W0 F! i# H23.Oil is added to the water for boiling pasta in order to
6 ^1 ~7 n2 I; Q8 H. R" Z向煮沸的pasta (意大利空心粉 )中加油是为了
: C: w$ J/ {6 y: DA:prevent the pasta from sticking and to minimize foaming action.
5 g# K- }/ U( F& N6 D5 a% s防止面条黏合并降低发泡。. m% w0 L$ O) |+ v" N
24.Which pasta dish features pine nuts and basil?* B( \7 x. O& [& |5 D3 r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). J9 N) V- \" \7 r8 S4 ~0 A
A:Pesto.一种绿色的意大利面酱 8 K- }# W$ f5 ^& L7 M( \( e! b. ?
http://www.tianya.cn/techforum/content/96/563836.shtml
! A" F& T% A0 g. [% ~$ `, K- U: h* |* |
25.Which of the following is a spring vegetable similar to spinach?
# k5 r0 [. j* T% S下列哪项是一个春天的蔬菜类似于菠菜?" ?8 z+ ^5 `6 W8 c* x
A:Sorrel. 酢浆草。7 d0 i$ ?* y* ?) w+ P$ ~
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:: J1 a* R) \0 o- p5 [& {
哪位厨师最早带来高水准浮夸的美食% v( Z  i5 m$ T: ~
AAntonin Carême 人名 安东尼·卡罗美5 J( Y+ E& W% u+ S6 ^
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 n2 h) ~: m; u2 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 。
. X0 }6 Y, x  s& V/ F; U3 e5 P: U. iA:Cast-iron stoves         壁炉6 O4 `8 l( B# f8 R, _' K' `
http://www.usstove.com/products.php?id=6" G) M; a4 X; w/ k% V7 r5 }
7 k1 H7 X4 m" O* Y
28.The French term used to describe the roundsman, or swing cook, is:( s! W8 c  Z& Z6 u1 Q- x" i8 G# b
法国术语,用来描述roundsman,或摇摆厨师是:
; n- q; s( J" a' b0 FA:Tournant   图尔南
+ G1 I9 I7 l. l, u! D  G0 f  v7 O- h; ]$ L& Z. O, J
29.Another term for the wine steward is:
# l# |; ^' j6 d: b葡萄酒侍酒师的另一个术语是:& s2 J: z1 I& T: |7 F
A: Sommelier 侍酒师+ o+ y2 W4 m' f2 E" v  n
0 S7 A2 B3 a4 z! B/ i" @# F( k
30.Molds, yeasts and fungi are examples of a:
8 V& P- w. j  M3 H  Z: F# u霉菌,酵母菌和真菌是一个神马例子* H6 Z( j% l1 R
A:Biological hazard 生物危害
# F% Z( G7 l" q. q( v) O8 o) h& M* Z5 [( T7 J. O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# R' I! e7 Z6 U; C根据加拿大食品检验局,食品的危险温度区在多少之间:$ R9 p. U+ I2 B6 l3 f
A:40° and 140°F (4–60°C)     4-60度
. \  A5 M' e8 Y2 u
8 @2 q) ~" X: [, c( X32.All bacteria need the following for survival:
- o, M% N) \0 S, J所有细菌生存需要以下哪些内容:' ?' X. Z& L5 U9 k4 L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ @$ L+ U$ _: Y! i2 u1 c
" U7 A7 V4 j' p( j1 G* K  A9 I33.Which of the following correctly represent critical control points in a HACCP system?+ Z) s) |0 Z& a9 {6 k! g
以下哪项正确表示了HACCP体系的关键控制点?; s8 Y) Y" w# W; q1 f: T8 C1 }8 `  p7 B5 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 p& @: d) o( T* D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; _  n3 }4 h# L& o

& }0 m7 i- E1 P0 u: T. |) c0 I34.Which of the following is not an example of a carbohydrate?1 J# p4 q& ^+ c5 f0 O
下列哪一个不是碳水化合物的例子?7 N$ S! {, ^# |6 A( K. `
A:Essential nutrients 必需的营养物质
! ^1 n4 t, f; Z8 d: l2 j  \: W- G7 ]( K( u. x
35.The process by which a liquid fat is made solid is called:
0 [- I" ]4 h; P. u- d液体脂肪做成固体这个过程叫什么
$ h2 I  ^5 U% |, c2 F7 |# P6 P: iA:Hydrogenation  氢化
+ M, W8 H' M0 I) W. R1 O: Z8 O! e: y0 B% O. S0 d+ t
36.Which of the following is not an example of a fat substitute?6 ^7 M. s, C3 I! `4 k
下列哪项不是脂肪替代品的一个例子
5 @3 ~( d7 V' t% M$ rA:Acesulfame K  安赛蜜K表+ B5 y& a- Q6 s/ }, N4 p$ N( j6 V

  B) J, j, W" S' |37.Health Canada requires that a product labelled "fat free" contain:8 R& y2 d- ]8 K2 a5 o6 F+ R
加拿大卫生部要求的产品标有“不含脂肪“包括:
& E8 V6 m* N& H7 B: HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ V- y2 N: g4 z) D2 }. K+ Y6 a5 p' t5 i* ^( G
38.Which of the following is not a problem associated with converting recipes?# ~  k) {6 ~% Z
下列哪项是不相关联的转换配方问题?' x& o; b$ V4 e. |
A:Unit cost 单位成本% ?2 }) m: ]1 b. p
9 x" {- D5 M( d+ o; c0 c; ]
39.The condition or cost of an item as it is purchased from the supplier is called:
* h: |2 \! i2 y* G8 T% R从供应商采购的物品的品质或成本叫什么
; o/ n4 F$ r; ~+ x( B! w; DA:As-purchased cost 购买的费用1 D7 Z2 b6 h- L" G6 J" [' _1 f

3 Q3 N$ X/ |5 ]% |. {( Y40.The amount of stock necessary to cover operating needs between deliveries is known as:% ~6 [$ L4 E; S. y- E4 B$ ?
在新货到来之前用于日常所求的必要库存量叫什么
6 h2 r' a! ?, U  MA:Parstock 基本日常最低库存6 a% C  x( [8 o, L  U' C& O* t5 @

, B4 x$ Q/ c9 E( l1 v# R41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 X' i1 z2 S* J1 O# D6 g5 g* R下面那个缩写是用来表明正常库存流程?
4 C1 Q! o6 x9 a3 O; E' UA:FIFO=FIRST IN FIRST OUT 先进先出
3 R8 q6 C8 f  z5 `4 P  I
/ K6 W, L6 }: Z0 ]. O42.Which of the following knives is used to turn vegetables?, X0 x9 B  y2 r) v% \
下面的那把刀是用来打开蔬菜吗?1 }& l$ U7 G: \# U; C3 Y1 q3 X4 ]
A:Bird's beak knife   鸟嘴刀
4 W; |" P+ J& ^! w9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; k; K0 L6 Y: C0 [) ^7 k/ w
6 z* r# S  g" z5 O- _1 D43.What is an instant-read thermometer best used for?$ J- U  }/ t4 y' @. z6 J
即时读温度计最好用于那方面?9 h9 F7 X/ E0 C# L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* }5 D( ^  z) o; g% L) W
) ]7 g# L& I) a# k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& n3 P8 ~+ ?0 D; \" j, n6 |下列哪些金属材料受热均匀,通常用在铁板而且非常重* z) C. H' Y" w. D) I
A:Cast iron 铸铁
/ F7 a, t) c3 j: j+ ]2 S8 k2 x! M
0 s# H; y5 J2 P* v& |0 g; o! T5 G- c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 y9 l$ S! l3 `# D
哪件装备下面有一个可移动的碗和一个S形叶片?
6 G8 m6 _, g  @7 rA:Food processor 食品加工机
8 L7 ^6 `, m5 Z! C* M: v1 khttp://www.google.com.hk/search? ... iw=1263&bih=5729 W6 }3 I3 t! _9 S: Z5 Q5 _
" _, H' |, c) S' ~+ C
46.Which of the following is not a rule for knife safety?
* u1 }% y; l5 R+ Y8 ~1 f/ v下列哪项不是用刀的安全规则?% r: v; ?* t7 E5 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- q  Q  j) s1 @3 b; R
- m9 a1 c5 E8 O' K5 x
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% |( M! b. o' T; d6 f+ y& e/ `9 z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 [) L2 W8 V5 O; H( ^
A:RondellES
. ]2 o9 t1 y7 s* O, Y  _3 o; ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( u9 X) H. b, i. O" u) f
1 m/ D- v  D- j' O1 r2 g- K2 C+ O5 l+ q" r
48.Which of the following is a diced cut used to garnish soups?; C& p5 i/ W- G2 x# o6 i2 M
下列哪项是切成小方块用于汤的装饰?
6 I% B# n3 P6 g3 m/ G( \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 h# ~0 P3 N4 w; G; O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) D. y! ]0 B- C2 O  x3 v5 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!!——% n$ g* ^: E  x8 @# ]8 J% B1 a
A:Gaufrette
+ m: S' P& Q3 l# d& O* @2 y2 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 F$ n9 @1 F) C. g* Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 G$ Y. ?4 u' `- T, HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# ]# K4 m- S  m
8 H# R( n5 @  Z4 J& Y( h, @0 O
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" n: F. C4 T" I$ h: r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)) j# k3 \; o' e4 e! G  }
A:Cilantro 胡荽叶 香菜
4 w# ?; Q9 L& U& h  Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' i' G% a! R! S% L! Q/ m- W( N% u4 U6 D
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60.Allspice is made from:& E5 l& B6 Q1 @3 z* h& p
多香果,  多香果香料是什么# W) _4 K# T; N: I# G0 {% A: b) `( |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( {; b9 a) B6 W1 @& G
A:A dried berry 干浆果
( N" g- r& m' J$ e* G, G+ ]& w. ~& y7 `$ ]# j6 i6 f$ \/ y
61.Which of the following are used to make a sachet d'épices?
3 u! p8 c! t4 }0 X+ n5 Q1 z4 A3 x下列哪些是用来做香包德épices?
8 B, l9 N6 f5 i% Uhttp://www.sachetcatering.com/
* ~2 X8 Z# T) }& f- J  {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- }( D8 |6 o# j

6 F, c3 `; i/ b1 a2 d62.Which of the following condiments are not soy based?9 W" S7 r3 p3 Q
下列哪项不是酱油调味品的?* G' P: P" J1 x5 h4 F: W
A:Wasabi 日本辣根* n# ~; u: h& G

1 n2 t( |( W' [3 q) x' i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 D$ }! \) X, O/ U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:
' O1 K, e# P2 X( d' I. z+ ?A:Pasteurization  巴氏杀菌- C8 d7 f* R9 o$ x$ ?- A
2 D$ \3 [: d0 g. P. @1 d2 P
64.Which of the following steps is not the correct procedure for whipping egg whites?, E$ |5 n% S7 [, |  c
下列哪个步骤是不是正确的蛋清搅打程序?
" Z) x# l. V; i( |, V- LA:Allow to rest before use. 允许休息后方可使用。
, \9 d6 {% a# A/ g0 D: W+ a$ W0 j$ E, V. x
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 k: _* t$ K- |9 l
A:56g and 63g 56克和63克
3 h+ ^( N$ F8 j: z5 M: }2 l9 j: o* y0 E' ]/ W0 W
66.Evaporated milk is a concentrated milk that is produced by removing" r0 P& P9 R4 Q
炼乳是一种浓缩牛奶 是去除什么做的
* S0 B$ T' C8 x$ [- q- C8 hA:60% of the water 60%的水
0 {# q) ?% k: H2 p2 v- Y) C& K( O' o( j: I4 j9 M5 h
67.A method of cooking that transfers heat through a liquid or gas is:$ L0 I" l- G- f9 V: U) N# n- R
一种烹饪方法,通过转移液体或气体是:2 p8 C( Q/ S0 v9 C' z5 V$ [- X- V% d4 ?
A:Convection 对流5 D4 w0 Q. R4 X4 ?4 k3 t
: @3 S2 a8 U0 R# i4 N1 s2 e
68.The cooking of starches is known as  烹调的淀粉被称为
6 q/ O. z: a' D0 d4 K7 SA:Gelatinization 糊化. k: ]! f8 j( u- f, O  }
9 {0 L; j! ~' L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* d. k; N0 N7 u+ ?- WA:Braising 烤
) e0 L# X& ?; r1 S, T9 C6 s$ w/ g6 z, L
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:& U# R) Q. N: a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 n! O& [. J' {; c. F8 C
1 W( ]& a$ S7 u( v71.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" r/ O8 e; \' G" u( O& E% ]
A:Fumet 原汁; C2 Q9 S0 t6 u! r, [0 T8 }( t/ T

: X8 |* `# B, g: _- P$ L72.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" M/ D7 e+ R. P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 e" i1 L, f8 ?/ g, l& u( \( G: S
! z& l4 G' I6 K3 M, M73.Which of the following is a principle not used in stock making?, u7 P& v" P7 r, R9 A$ ~$ x' \
下列哪一项不是用于制造高汤(低汤)的原则?
4 \& e8 k; @2 x2 `9 d. Q5 vA:Start the stock in hot water.开始在热水中操作! ^$ ^/ g+ U" K& @

4 g$ n/ ^, b) n74.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& N$ ?4 z2 b. U
A:Remouillage 法语熬汤" s3 s4 H* s) k" a  ^
http://www.haibao.cn/blog/post/176242.htm
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