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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。; l6 }! l  G% c: {8 ~# x0 \

0 H+ b1 |! e5 Q: l# [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。
: f9 K9 r. f" M1 [( H3 _6 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7 V% p1 U5 q$ n5 u# X2 k; _
1.Which of the following methods should be used to determine doneness in a New York steak?/ y% F9 K7 {! d  k( S6 e) h
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)4 @: J! r' R0 B8 v
A: pressure touch. 压力触摸( q! Y1 A3 `( m7 h' K
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 y  c3 V9 y$ ?8 D8 j  A( 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5 |5 {9 L: m1 n( e' q* d
A: acid  食用酸- {: [2 M; }5 h! ^* V+ `& p) `
3.Vegetables are major sources of which of the following nutrients?
: z9 {7 T) }: T* z" a6 q- i8 [蔬菜中包含的主要营养有哪些. i5 ^. c8 G2 H* J. l
A:vitamins and minerals. 维生素和矿物质。
! s/ Y. E% p4 r4.Cauliflower is commonly served with
; |& z  T' W* z; J3 U; a花椰菜(菜花)最常见和那种酱汁搭配! n7 X7 h: O4 b5 V2 w
A:Mornay sauce. 奶油蛋黄沙司
$ Z0 Q/ B1 c& r& s5.Which combinations of products are found in pie dough?1 {/ q: f) \2 Z+ o# o2 S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: C( A- W$ i" z. w: ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 O6 z$ O0 z. S7 x$ Y! T6The French term for mussels is 法国语青口(海红)叫什么
# |1 B# A) U$ J* @$ S" ]; vA:moules.法语青口,海红. q; v3 l. I( O) U! L/ I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. s3 ?  h" \. e* c4 \& nA:faintly fishy. 稍微有点似鱼味
. [* B! \$ Y0 c8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# i' E: [2 \) [; K+ |2 vA:2 days. 2天
( s$ o1 ^: m* }, [+ R9.What are the principle ingredients in ratatouille?
7 ~# G" o8 m' X# s) c( i1 r; h4 M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 Y1 Z6 N* d7 x* P* u
A:Zucchini, eggplant, green peppers, onions and tomatoes% g+ Q; K$ k) g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% i) C  D! u" v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  y; F$ t- C% u4 M0 q
A:cook food in quantities that will be used up within 20 to 30 minutes.  _  o/ o  P8 i# {3 R1 n, Q( w2 u
大批量烹煮食物要在20到30分钟内/ V) u9 |! w- x( E' n  T" F
11.What person has the authority to issue a Health Permit?0 K2 ^0 C- I' r7 l* Q7 l0 p
谁有资格颁发健康证(卫生证)。
4 O2 C/ Z3 r/ _( E3 V, f6 Y5 Q! PA:Medical Health Officer.
0 i1 J% Z9 E0 a1 z. ~医疗卫生官员。
' R% e( \; {8 h2 L12.For what period of time is the health permit valid?; i7 X6 G7 z0 Q$ J) ^6 ^5 ~1 w
健康证的有效时间是多久?* |+ q+ i. B4 N% r8 C9 C4 |
A:12 months.12个月( h$ w3 g8 |# i2 `9 s; a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( D" P' }" U4 k2 ^) \8 S
在食物和饮料准备区,通风系统换气的标准时什么
6 I* w% m; l8 G- `A:08 times each hour. 每小时8次
- C( l& R! H3 J0 g" k" H0 ?& j14。The minimum temperature for manual dishwashing in the wash sink is
# \; L: D7 G. E- S. ]手工洗碗,洗碗池的水温最低多少度?
  X9 z2 B. ~0 u; L7 XA:110 degrees F (43 degrees C). 43度
5 i( M# ?! B5 K7 T* c# N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 l) l1 J" Z, S- ?5 A7 E9 |( @用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 g4 |4 W0 K: x* m4 T5 LA:180 degrees F (82 degrees C).  82度
+ r1 O5 X/ a/ z2 `/ k0 [$ V' W" p16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 U# Y3 J$ a$ r+ p& X4 i( i8 M用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) \7 |( Z+ \* k# C( j, @0 o/ W
A:en papillote.  法语自己理解$ z8 g2 r/ ~( |7 G, M* [
17。Wing or Club is considered a
% I* A: w/ `2 }& o翼和CLUB 被看做是一种.... J4 z& H9 q6 ]3 a
A:Bone- In Cut     带骨切
' _4 X: w' T5 u7 v18。New York is considered a   纽约牛扒被看做是一种- u) M, |( m3 i- c6 K+ e
A:Boneless Cut     无骨切2 ]$ N) D, A9 j0 ~0 e8 C" f7 h
19.In general, a court bouillon for freshwater fish will contain0 i7 q, B6 T! t, t
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# I  W  N" @0 f1 X
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ P) q7 d0 k. E- }6 u8 M和做海水鱼同样数量的调味料和香料! j1 ?! d, F6 w0 G  v. s8 k
20.Anise is very similar in flavor and appearance to
) C2 F4 C, c& M- k# X- C& }八角和下面的那种原料有相同的味道) F" H7 V% o0 |$ Q; q- G
A:fennel  茴香
. G; R- }# Q" A( M8 O4 z  E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& @! Y: S) x. {$ x1 Q! y6 J
下面那种原料更像大葱且有平面的叶子
2 m5 r6 {6 y3 |7 IA LEEKS  似蒜葱 (这边人叫京葱)
7 M/ B: C9 ^$ v/ O4 }1 u. ~22.Which of the following cutting shapes refers to a small dice
; s4 j0 q) G4 g! \: S9 f. }" R$ I下面那种刀切形状指的是很小的粒(末)
& \; I" |2 `7 d* C3 x' cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. b0 u* J# l( a( D) o
23.Oil is added to the water for boiling pasta in order to4 n: k6 S; z5 U: N/ P
向煮沸的pasta (意大利空心粉 )中加油是为了
3 P/ P1 v4 C) i4 a+ E# o6 }3 c! lA:prevent the pasta from sticking and to minimize foaming action.
* D8 ^0 W$ q' D3 c防止面条黏合并降低发泡。6 j$ {$ [6 B. S/ ?0 m- v: d0 N, Q8 u
24.Which pasta dish features pine nuts and basil?
3 Z: y, ?% F3 T! Z9 L1 j4 h# e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" T, G' J) r3 Y, U" y+ B, ~A:Pesto.一种绿色的意大利面酱 , a# m6 }9 M& B6 B) U+ L! w1 ^
http://www.tianya.cn/techforum/content/96/563836.shtml& X; n+ t1 K  S& ]' J5 A
+ F, y  `  w9 Q" K
25.Which of the following is a spring vegetable similar to spinach?
- V4 w; Y  b$ G9 k# }* O下列哪项是一个春天的蔬菜类似于菠菜?' l( e$ f6 [: r1 B
A:Sorrel. 酢浆草。4 a# q- k4 ^- ]' z
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:
" r  l' B  S9 x, k哪位厨师最早带来高水准浮夸的美食
1 g2 E1 F8 I& H% E& HAAntonin Carême 人名 安东尼·卡罗美0 m3 e6 T  p  f+ z# D9 [& @( i0 V
8 O( p9 R) ~6 Q# n% l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 N; y8 F7 }/ X. T/ x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 f  L+ j. W/ s1 e+ F7 Z
A:Cast-iron stoves         壁炉
! q- q4 `2 m7 Z1 E$ h- g% hhttp://www.usstove.com/products.php?id=6/ }) i' P' ]( `' \

, @/ E0 B$ `/ y28.The French term used to describe the roundsman, or swing cook, is:
3 \  Z* \5 r  n: n; A( }法国术语,用来描述roundsman,或摇摆厨师是:
# J) z; h% D, \7 V+ BA:Tournant   图尔南+ t9 W6 I( k) y0 M6 f

8 a: ~$ x5 Y% c29.Another term for the wine steward is:1 j  ^, e# |8 }5 b6 y( t( ^) G
葡萄酒侍酒师的另一个术语是:% ^) [: U/ m- u& W- {
A: Sommelier 侍酒师2 r' B  ]8 e# |5 \

3 i# [0 d2 L7 I4 u  K, T30.Molds, yeasts and fungi are examples of a:
/ N7 c* t) I% i1 h1 B霉菌,酵母菌和真菌是一个神马例子
8 J5 Y/ M9 K/ _, R. lA:Biological hazard 生物危害
) M# ]9 }; J( I. V
8 U* {7 c* f7 O4 m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" X8 h# d$ N6 r# G( \' m
根据加拿大食品检验局,食品的危险温度区在多少之间:7 X& h. ?0 s1 ~  E& U) }+ u! v- p
A:40° and 140°F (4–60°C)     4-60度$ l4 M- k. s  p/ v0 {! E# c- J# }

6 [, J1 F" }- Y' t6 s/ k% \, F; m0 m+ y  u32.All bacteria need the following for survival:
" t% x1 c; d* q- X* k. }, Y所有细菌生存需要以下哪些内容:
6 Y( q( j  e2 q# |: NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* f. |. z5 P' C& @( X
$ @6 j$ r6 X" m: w+ I" c
33.Which of the following correctly represent critical control points in a HACCP system?3 Z& ^# y% t4 g9 f& S% c# N
以下哪项正确表示了HACCP体系的关键控制点?' |7 q7 G; t5 A) S3 F& f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 s8 y: r2 x0 e食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- [" W( ~( ^4 A: P& F' d0 z* E$ l# \- J* Y' ?0 x3 ^! N
34.Which of the following is not an example of a carbohydrate?
9 s% I' T5 t/ Q2 e! D5 S" t9 E; D/ D下列哪一个不是碳水化合物的例子?
8 n! f3 T- h$ C" l1 FA:Essential nutrients 必需的营养物质
' M% c' }3 t) n, g: Z1 Q( b' k. [7 U0 G
35.The process by which a liquid fat is made solid is called:
4 D1 k3 {+ c: Y" u; |液体脂肪做成固体这个过程叫什么3 M3 f: c4 N$ _; i6 d. O9 Z
A:Hydrogenation  氢化
9 ]- x7 s* t8 X& B( K, j9 @' W. z! l9 m& ^, c" _% {: [  H" @; z" t& X3 Y
36.Which of the following is not an example of a fat substitute?
# M: _) ?7 A& i7 }: ^: x下列哪项不是脂肪替代品的一个例子
- C* }% ~7 b2 H- D- ?, Y6 XA:Acesulfame K  安赛蜜K表& Q# o; [! }+ ]
; `4 [4 U$ k0 X$ x9 n) N& I
37.Health Canada requires that a product labelled "fat free" contain:( b% {" v4 p: x; s& B+ G
加拿大卫生部要求的产品标有“不含脂肪“包括:. H! y& u" L+ ?0 A2 ?6 q& c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* {3 q- b) t' z  m, I
3 F4 E/ o  q! {6 b/ I38.Which of the following is not a problem associated with converting recipes?
1 m7 l8 J& c: a0 J; b下列哪项是不相关联的转换配方问题?
3 v) _5 J$ _% r  @3 vA:Unit cost 单位成本
- v7 T0 t7 |+ G: _. a3 z+ d7 k2 H" A7 y$ M
39.The condition or cost of an item as it is purchased from the supplier is called:
% I- J, c4 N; |) _8 i2 {5 @从供应商采购的物品的品质或成本叫什么
# a, f# d7 ~1 U* c9 }1 k3 WA:As-purchased cost 购买的费用- W& R/ d8 a  X" I2 V) T/ a0 E

. ], X) E1 R# v* s# ]9 A, G40.The amount of stock necessary to cover operating needs between deliveries is known as:0 d: b9 A2 R9 C& X$ i' U
在新货到来之前用于日常所求的必要库存量叫什么
9 f% [* U# L/ y  E& a+ sA:Parstock 基本日常最低库存
' h. J# Q# K  X" d' H1 \% v
- k3 o" j& Y. C- k7 L8 t41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 V) j- ?! e- x0 Q0 ^下面那个缩写是用来表明正常库存流程?0 y8 A8 g& F9 E! i
A:FIFO=FIRST IN FIRST OUT 先进先出
% o0 ^1 g9 f7 w* @$ [
( c) m6 b3 x# a- N% B. p42.Which of the following knives is used to turn vegetables?
8 B7 b% Y3 v& X: x下面的那把刀是用来打开蔬菜吗?' U; t( _- ~8 ]0 I
A:Bird's beak knife   鸟嘴刀
7 g! Q( g$ D9 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ l/ t$ f6 O7 t" _& _* D/ J0 w! e

- x5 ~( p3 R3 _7 W& |43.What is an instant-read thermometer best used for?
/ ~6 `$ D/ c  r0 {8 j$ R即时读温度计最好用于那方面?% @$ J& p: L% S" w% r% _* L9 h4 X6 s3 b
A:Checking the internal temperature of a roast 检查被考物品的内部温度% ?  l$ V1 W7 e5 r2 w: u) w

9 ~7 _/ V7 ]/ {, l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' U+ D. s  Y. l1 ^6 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 s* F# J/ a6 \% ~! `1 p+ _1 `) E
A:Cast iron 铸铁
  H7 y+ `! M3 \: M+ Q, S  ?! z/ n' f* y  H6 F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( t6 z2 r9 a8 g0 A- B+ W
哪件装备下面有一个可移动的碗和一个S形叶片?: H( O- {0 Y9 e. E* i
A:Food processor 食品加工机
1 p: {/ o& C0 T; d* _. ehttp://www.google.com.hk/search? ... iw=1263&bih=572( w5 A6 j" H$ p
! }" Z4 s; {) y" E% G7 }( x
46.Which of the following is not a rule for knife safety?- }. M9 w# B# V& C5 k
下列哪项不是用刀的安全规则?8 i; o  P# A; I; p& [+ p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" A/ e0 F# c- \, ]; v6 s' W% d4 P$ r! D
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ P  n" _  g+ K. h% z9 o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) B1 `% [7 j; f! Q2 [, A% t: Z. A
A:RondellES
( |& g% C# o, I2 Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* O5 p5 c  }1 Y  t3 U7 T' ?9 A: c( `% E( l# ]4 A
48.Which of the following is a diced cut used to garnish soups?
1 _0 P( L# ?  v& O4 Y8 S. `下列哪项是切成小方块用于汤的装饰?
# A" ?7 r+ p3 V+ x$ F3 j" ^; UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 c. j, p8 B! K! C! W' s
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( w% o9 l1 b% Q% h+ \9 Z0 a1 E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!!——! V6 ?( W; `! v9 h
A:Gaufrette
# B- o1 d2 l; {8 g$ h! V/ `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- j' D. W+ a! }8 i" c3 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 _9 N" R4 ?; V2 o! \; a' MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, h7 |* e  H9 x% X, c$ z' `8 }4 A9 {& ^/ A( G  }
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 W# X  i% }6 e% n/ w& x$ y
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)
: P5 R# g8 H' d8 lA:Cilantro 胡荽叶 香菜
2 H) b+ k% U, ^5 w, m1 S6 {" Uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 ?- I; N% z, G7 a/ M" G  u" ?

, |: h' |: n; Q- Q1 O9 \60.Allspice is made from:7 w3 r8 p& k# s" D' c
多香果,  多香果香料是什么9 u) P* o/ O5 U# e( a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 g3 `8 ^! H9 @/ s' R
A:A dried berry 干浆果
! m8 D# r% ^7 v. _2 p( x8 m" [/ O
61.Which of the following are used to make a sachet d'épices?
* R+ a- B# K2 ~下列哪些是用来做香包德épices?
6 P# [. [, H% ^- w3 ?" j' a0 _http://www.sachetcatering.com/
3 Q% m2 Q! S' K; O& V  `! ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ Q; \  C% C( c9 R" L* B" g4 n( v( o/ |
62.Which of the following condiments are not soy based?
; ^1 D1 R+ z' C- }. k5 o- b下列哪项不是酱油调味品的?3 G, v: z& J- ^# m; r' |
A:Wasabi 日本辣根
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9 v2 J1 @0 f" R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 t/ S# t. ?2 y1 W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:- y  e5 r+ b2 P7 |! }/ X! h' a' r2 T: J
A:Pasteurization  巴氏杀菌
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9 j( ~6 w& h/ V. j3 \" Q64.Which of the following steps is not the correct procedure for whipping egg whites?
+ r: q' J: c) B5 N9 O- f- k下列哪个步骤是不是正确的蛋清搅打程序?
( n8 `$ y7 V: v+ jA:Allow to rest before use. 允许休息后方可使用。
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1 x$ C# V$ u$ }8 G& C2 ^% K65.The weight of a large egg is between:一个大鸡蛋重量介于:
" P6 D5 p. C5 o& V" m1 S- xA:56g and 63g 56克和63克
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4 X% G! V  t6 }" M( u- J3 y66.Evaporated milk is a concentrated milk that is produced by removing$ ^3 _+ p# ?3 Q1 s6 \* Q
炼乳是一种浓缩牛奶 是去除什么做的; L4 w' M- r, E+ U- q/ Y
A:60% of the water 60%的水2 P0 j* l8 f' D4 Y9 h( }: d: X9 r

9 b, u6 @# P" p3 @67.A method of cooking that transfers heat through a liquid or gas is:. F! S* G3 r  a" m) t3 e0 a8 r
一种烹饪方法,通过转移液体或气体是:
, s. K9 u& `* ?$ MA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
# c% K+ _' d! y. y/ RA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 p6 J+ C- q" L+ _A:Braising 烤  z& M$ x. J1 x% k/ c3 A; a

: \% o+ Y1 a+ [4 Z( x- Q70.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:' o5 y  U4 `0 X( \3 m
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
% `" E" E+ R$ `) lA: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$ q0 z. m* A1 `8 f, W3 I+ Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* Q' G" d( c9 j1 [9 b+ T

& ~% X7 I4 F$ f+ Q2 ?0 O73.Which of the following is a principle not used in stock making?- V) h0 @2 ^6 N; l4 K! A) ?
下列哪一项不是用于制造高汤(低汤)的原则?
2 k$ \" l* |' ^0 o, d7 v: aA:Start the stock in hot water.开始在热水中操作1 o+ Z* |7 k; g) k

& j4 i0 v  ^( t5 U( Y9 X74.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
  {) e( k9 y3 u5 {( r: N/ DA:Remouillage 法语熬汤
% a! G& ~4 n' H# Y$ g( thttp://www.haibao.cn/blog/post/176242.htm
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