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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。
) j. m/ J/ c9 P! @, o, V& K. x! h  ~3 k, v/ Y8 N0 |
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。! e1 @  s8 ?* D9 ]
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* s+ h* l& T  g9 H( R3 v6 w
1.Which of the following methods should be used to determine doneness in a New York steak?
# {/ H" s+ p' ]( ?2 ~! j+ ~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)
2 @3 Y8 F0 T1 e4 Y7 ^A: pressure touch. 压力触摸
, L: N# E, f5 v2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- R: p7 i" `" G/ Y3 {
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' E$ P  M% u$ F4 U$ ~7 d
A: acid  食用酸9 q$ S6 n0 q/ _( x3 \0 D
3.Vegetables are major sources of which of the following nutrients?) w, u& p& x$ Y: N- F' J
蔬菜中包含的主要营养有哪些
1 o8 z/ G2 A3 [9 P3 [+ EA:vitamins and minerals. 维生素和矿物质。# ?1 B  m& e0 }, G
4.Cauliflower is commonly served with
0 Z+ V. s% `8 t: K+ ]花椰菜(菜花)最常见和那种酱汁搭配4 C: K/ T0 w- k5 |- ?3 g) \5 Y
A:Mornay sauce. 奶油蛋黄沙司
5 q1 N4 U8 ?- \5.Which combinations of products are found in pie dough?
& G- s! P, O3 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??)
+ g! I+ U( W, S& LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: V  g8 \) W7 b+ m( d4 Z2 H3 j6The French term for mussels is 法国语青口(海红)叫什么- D6 Z' L4 `; H. }, o
A:moules.法语青口,海红; {5 @) I% ^! {5 H$ p
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 X8 d' N1 w* U2 I3 |( E$ ZA:faintly fishy. 稍微有点似鱼味
" z7 w4 G; `8 c$ p/ y, M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 ^/ c. |; Z; J/ c6 e! }A:2 days. 2天% C% s, W; y) Z% t
9.What are the principle ingredients in ratatouille? , ~, ^$ q' _: X; x. Q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ U% Z% _5 }* C: H
A:Zucchini, eggplant, green peppers, onions and tomatoes
# [) O# [" e1 s# M2 w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  i4 a( P; y& ^5 D. `# q# v# a5 n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 Z- w, v) E7 v: O) M5 vA:cook food in quantities that will be used up within 20 to 30 minutes.8 h  k0 C' P& ?' N+ g7 s% \5 b
大批量烹煮食物要在20到30分钟内
  Y: J3 o" Y2 `( E1 t- V11.What person has the authority to issue a Health Permit?! V& F4 A0 l6 }& h. _' I8 n: d
谁有资格颁发健康证(卫生证)。
2 f. X, ^! B  S4 b- t& X" j# mA:Medical Health Officer.7 Z" S+ `! C' z. v7 i* S6 e- v
医疗卫生官员。
. N& A) y3 R9 ]3 M  z1 Y, {8 \12.For what period of time is the health permit valid?% X8 I0 W8 ]) _" I, X
健康证的有效时间是多久?% k+ m- W3 T) T  K$ [9 \1 {7 C- |! K
A:12 months.12个月
- g5 j: U$ i& i+ e8 p13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ n7 [( h- [8 V) ~
在食物和饮料准备区,通风系统换气的标准时什么
+ h% v, H. E, T0 k$ FA:08 times each hour. 每小时8次0 }# X; q* ]# a1 X
14。The minimum temperature for manual dishwashing in the wash sink is
" @. G9 O. Q6 K" l8 S) G手工洗碗,洗碗池的水温最低多少度?
0 n1 X. A/ ^8 d" y, tA:110 degrees F (43 degrees C). 43度
2 c. i; K+ P6 [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( I2 ?9 @6 B$ r1 A2 g) x; l  f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 H' Q! N5 M. {- J) S5 L
A:180 degrees F (82 degrees C).  82度! K7 ?6 ~- A; ?3 }/ v" o: h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 m* @5 w6 z) [/ ^  c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 A: V) j" ~- c1 O& g. |# |! L1 R
A:en papillote.  法语自己理解
9 q; O5 i0 u% A% S17。Wing or Club is considered a
" f2 n. l" F5 ?4 C5 k翼和CLUB 被看做是一种...
( y" {2 `1 U! U* R. T" k; I6 l4 dA:Bone- In Cut     带骨切! n3 J6 p  @0 W* Q3 j
18。New York is considered a   纽约牛扒被看做是一种/ R4 C1 X5 T, b( {
A:Boneless Cut     无骨切
% D$ J5 W, {) A+ L1 j2 S& ^  @19.In general, a court bouillon for freshwater fish will contain
  D  N8 B6 B9 u! X# [9 K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
/ T! h% u3 Z" k! P' m) A+ `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 X# n& o9 ]0 k# t
和做海水鱼同样数量的调味料和香料+ ^, g1 w  Q- o; W9 j( k) O  @5 x% G/ q
20.Anise is very similar in flavor and appearance to
& k3 O4 t; h/ D- v7 x6 [1 G八角和下面的那种原料有相同的味道
* `$ Q0 L, A3 ]+ \# P1 iA:fennel  茴香
& o& i5 c$ ]2 W5 T1 @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 A: B! n4 d1 E- l; Y0 G
下面那种原料更像大葱且有平面的叶子1 X5 v4 ]& A/ t# Y' q+ w- s
A LEEKS  似蒜葱 (这边人叫京葱)
8 o9 U7 j! x' N* K1 Z, S# @22.Which of the following cutting shapes refers to a small dice" N1 w% a9 z/ \2 m: [
下面那种刀切形状指的是很小的粒(末)3 B" r! |- |1 }0 u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 s: b( B! l; ^, [6 n% q
23.Oil is added to the water for boiling pasta in order to3 a4 A4 E( N0 m) n2 B! u9 a' T: O- M! @
向煮沸的pasta (意大利空心粉 )中加油是为了
' L0 v8 W+ @! s' R" Q, CA:prevent the pasta from sticking and to minimize foaming action.
/ E( u. @! Y9 n" s# s0 P# K防止面条黏合并降低发泡。
/ \/ }9 W" B# ]; O3 s+ E! e& `3 l24.Which pasta dish features pine nuts and basil?$ K# U  K2 V  o/ m+ k! L. Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" z+ X# L. e2 {( J3 |A:Pesto.一种绿色的意大利面酱
' _0 Y3 d. K  m6 o) ~. Shttp://www.tianya.cn/techforum/content/96/563836.shtml' [6 E# A8 K' ^" `/ v

$ S' T3 ]# Q# J1 Q25.Which of the following is a spring vegetable similar to spinach?
- C- g8 `4 K9 P" _下列哪项是一个春天的蔬菜类似于菠菜?
( }5 k9 @* u0 l, aA:Sorrel. 酢浆草。
& w! L; R- a9 ]. D" {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:
. u2 t+ D2 y! z3 f2 i2 z哪位厨师最早带来高水准浮夸的美食5 b! G2 Z, M1 {/ c1 K
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 v3 w) @& k6 w4 c7 N5 @* p
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) e8 k/ [5 J, a9 {
A:Cast-iron stoves         壁炉
, p. u3 H1 K4 |+ e, l. @' Ihttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:, Z( N5 P1 G2 h& h  u! n- ?2 W
法国术语,用来描述roundsman,或摇摆厨师是:
$ l# D" c- X% V# o+ YA:Tournant   图尔南' I5 n7 w5 }; O( Q

" ]# {' v7 D2 X" u* L& ^29.Another term for the wine steward is:7 i# ?9 R8 v" ]0 r& i4 k6 \
葡萄酒侍酒师的另一个术语是:
1 H0 ^) b5 f) Q0 P; o/ ~A: Sommelier 侍酒师/ W6 O- r: m& O8 B
" t1 B  y0 j- G9 G% F
30.Molds, yeasts and fungi are examples of a:
% n- D. z8 r4 u5 q* r* h霉菌,酵母菌和真菌是一个神马例子/ t5 i3 q. ]2 }
A:Biological hazard 生物危害2 R1 h7 J# k' E: [  v4 A
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 |  m3 B5 d) D4 n根据加拿大食品检验局,食品的危险温度区在多少之间:% M) n6 Y) J& b. X
A:40° and 140°F (4–60°C)     4-60度3 U' h1 M# {( N1 r' l. ?
9 X* H- T' V: s: T
32.All bacteria need the following for survival:
/ A: E; @& W& t" k所有细菌生存需要以下哪些内容:9 r9 f# S7 g  b# G$ Q+ D- W  i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. y0 l' M6 i" Z& h9 ^, [7 k2 \1 z! M8 j7 }
33.Which of the following correctly represent critical control points in a HACCP system?
* s) C: o: J7 s3 l0 O以下哪项正确表示了HACCP体系的关键控制点?
0 Z& f; Y% x' [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 A! s2 s! j+ o+ U* D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 \' [' M- g3 H- g! o3 m

; J. y: |+ L, j8 A2 E34.Which of the following is not an example of a carbohydrate?$ T+ {# Z. F$ V; @
下列哪一个不是碳水化合物的例子?% z$ Q; K7 i5 T) Z9 Q
A:Essential nutrients 必需的营养物质
4 W; D* \$ W& ~3 L2 Q* n. V" B/ l' r) d9 l' B# a
35.The process by which a liquid fat is made solid is called:
7 ~2 E2 N, b4 e( Z6 n8 w液体脂肪做成固体这个过程叫什么
$ y! n) ~" Z. A% |9 GA:Hydrogenation  氢化( `- L: p% b" U

  u. d, f9 ~; m, F, F: j( i( q: a36.Which of the following is not an example of a fat substitute?4 k0 l; @8 a$ {' M7 f1 j
下列哪项不是脂肪替代品的一个例子
% G0 E0 g; P8 }A:Acesulfame K  安赛蜜K表4 f- ]1 f; S  ?3 e7 l/ z6 W" S' U

$ l' g+ @3 h! ^$ a37.Health Canada requires that a product labelled "fat free" contain:
& M4 h" F9 W- p加拿大卫生部要求的产品标有“不含脂肪“包括:1 f8 @5 V! A4 n4 o9 M9 L9 N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, K+ a" l1 [5 w7 ]. k/ P, {! E+ M0 e$ k. W
38.Which of the following is not a problem associated with converting recipes?
# g. H2 n9 ~  @4 u& h4 O  ?! a下列哪项是不相关联的转换配方问题?& I0 c5 f0 }5 \; X% Y
A:Unit cost 单位成本
! s$ b% _- U" y7 g3 B* [
; j# B1 h2 ~* T  v6 W& S: C7 r2 A39.The condition or cost of an item as it is purchased from the supplier is called:
- x) j8 ^( x) z6 L: C3 p0 r, V从供应商采购的物品的品质或成本叫什么
+ _& Q0 w4 _8 h0 V' D: `A:As-purchased cost 购买的费用: n6 \9 g- @2 G0 C$ G
$ [9 f0 B/ F: S& w* Q. N
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 l6 b. X* f) M  S. ?; |在新货到来之前用于日常所求的必要库存量叫什么
# _9 _8 G5 o0 R2 O$ A0 ^) P8 i$ u4 PA:Parstock 基本日常最低库存" W$ v2 p0 t# ]' E( i

- _; ]! b6 D+ ]4 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
# m; R2 V6 P. V8 U下面那个缩写是用来表明正常库存流程?" Z) x3 D  ~& l& W6 J+ P, n" j
A:FIFO=FIRST IN FIRST OUT 先进先出
; B9 h+ i& `6 R5 k
+ G2 ?2 S. Z. L42.Which of the following knives is used to turn vegetables?
: D3 ?! x0 I0 {) Q5 q下面的那把刀是用来打开蔬菜吗?
; S+ e9 H9 O0 x+ K5 @2 H. ?& cA:Bird's beak knife   鸟嘴刀
8 D5 G9 V% J2 l6 }$ L; x6 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 G5 p3 j. f) p3 p) ^7 Y  j, i& e9 o/ h' w
43.What is an instant-read thermometer best used for?
' l# a+ c0 J" |9 B7 A8 Z" X( d即时读温度计最好用于那方面?
7 R3 Q8 V( r% o+ R( O( _. s" O& bA:Checking the internal temperature of a roast 检查被考物品的内部温度
. ~7 @& B; q9 `# t/ j& x, s% y6 q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ T: `% R$ Q, `6 `4 K8 V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: T" j# ^5 H) N* H1 tA:Cast iron 铸铁
! A. a- S7 \# B' X7 t- \9 L/ `- f  X7 C. ~8 c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ l+ i9 A/ f0 {8 C% F% v哪件装备下面有一个可移动的碗和一个S形叶片?
, _5 E" \& ?1 |7 L" X" S  pA:Food processor 食品加工机% K0 a, P, _5 e
http://www.google.com.hk/search? ... iw=1263&bih=572
; [4 I5 O: Y- \2 u9 d
7 u3 y2 q# w9 a- ~# M# O8 f46.Which of the following is not a rule for knife safety?
9 [4 g6 a) D( d& n9 B$ l下列哪项不是用刀的安全规则?
% k# D( v$ ~+ k2 l) x; ?. _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 x3 L7 V+ y( {: {  y3 n/ Z- @  K. C  j' H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 ^: g; `0 [+ @1 e; N5 u* ]" ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' y  b! e) Q* _+ k6 A4 J/ aA:RondellES % n" t: i2 [$ e$ V7 l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: ]) `4 G4 \( H( ~6 J48.Which of the following is a diced cut used to garnish soups?0 k, a+ A3 G. ^) v/ R
下列哪项是切成小方块用于汤的装饰?1 H  e# j% r* s. ?' p; g: V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ Z9 C4 ^% r+ I$ w5 f7 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( c" u# Z: V: x2 I+ o9 ?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!!——+ {# g# o& [3 s5 e0 u$ y7 J# s1 Q8 _
A:Gaufrette $ ?# d2 h$ f* w" f
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 N" M7 b: Y) E( P$ {2 `* t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 a& G- O2 f3 Y0 e1 ]6 x- J
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 [$ m8 N) o5 f( {( {0 o0 k+ N$ K

; c  b' D5 K2 O! v7 p! x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ ~% m& |" F1 K9 v7 O
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" \, R3 a+ u
A:Cilantro 胡荽叶 香菜4 ^% V; J( d; h
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. c/ s9 z! y+ q7 k60.Allspice is made from:7 a7 N8 q+ E6 m8 [3 j6 i/ B1 o# _
多香果,  多香果香料是什么
( F% b: u' Q% D; h7 E7 H% r7 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 I2 J9 {* y1 Y) kA:A dried berry 干浆果2 }' P6 }# \' k- n" i) i1 |

& t7 k3 E9 b1 }  \: V& X- M9 h61.Which of the following are used to make a sachet d'épices?
0 K- d; P6 X3 x$ U( c下列哪些是用来做香包德épices?  q! e3 n/ z. T2 ^
http://www.sachetcatering.com/  ^! F; L# o0 h9 u6 B' ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* Q2 c/ n: X3 w* H) C3 M% o+ r# M6 p; k$ {5 a
62.Which of the following condiments are not soy based?, o* D, E" _4 I7 j0 Q: A- b
下列哪项不是酱油调味品的?
' v" ]- ~: o, @4 z: y" L4 E6 @A:Wasabi 日本辣根2 p$ ^( T8 u9 T* u, w! o
; ^; I; k9 N: Y. Q7 F
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 u4 S. ^0 g6 r# @3 ?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:! S  ?& H2 h5 w# j
A:Pasteurization  巴氏杀菌9 Y9 `* H- o6 V2 |' D5 z
- J- E' \/ R0 O2 Q' c+ L# ^; C
64.Which of the following steps is not the correct procedure for whipping egg whites?' r. X% y" e  z& j  n% @0 j
下列哪个步骤是不是正确的蛋清搅打程序?
- @0 Y' N! B; }8 gA:Allow to rest before use. 允许休息后方可使用。3 h) V$ L0 r: O; a; F  }; R

5 ], G1 h, D! A) g$ ]% U65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 J- {- E/ p: q! ]( iA:56g and 63g 56克和63克
8 m6 ]- c0 P$ e8 Z6 a( _& X7 r. A. ?# A/ p9 D6 n! G0 ?' r; K! N$ {0 ^' I! x
66.Evaporated milk is a concentrated milk that is produced by removing
* b3 G+ r/ E" D: v% r; H8 N炼乳是一种浓缩牛奶 是去除什么做的3 N' ^% h- ^  q# E5 I$ i) d0 k9 y8 Z
A:60% of the water 60%的水
# j1 ^. x' w7 Q7 d: l9 k2 e. z/ i
; q5 o/ C3 q0 X& g67.A method of cooking that transfers heat through a liquid or gas is:' m6 ~: |/ `- g: h# B# F
一种烹饪方法,通过转移液体或气体是:
* r& T1 h8 Q9 EA:Convection 对流
/ O9 ?0 p- i5 M2 v% ^( f5 g" ?$ I2 A1 b" L' C
68.The cooking of starches is known as  烹调的淀粉被称为
8 \+ Z# l# B& M/ D. c) F$ }2 hA:Gelatinization 糊化
, w& [0 d  [. }; l+ ^, y4 q: T* o2 @/ p( ~" x6 I' g5 d& p/ F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ p" T0 \3 P/ j  Z7 Z* `% C
A:Braising 烤
3 l' d2 @  a& q: x
9 k7 w1 J  o( n4 Y4 x) ^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:, P8 Q! d# E" {  k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& @, X! ]/ {  [0 X4 H
! W! {) H) E7 z  `. c71.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+ G# V  O* l2 z+ g$ C9 `! G% T% }8 }
A:Fumet 原汁- l% i- k& j8 S: @, O0 t
! z# e7 {4 ~$ _) R! e2 B2 o5 X
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
1 G, u1 y) t7 L0 Y1 rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 L( y; q3 c# n* ]! h1 y5 G

2 D1 L+ Q6 `/ b3 O6 z" {7 e- v0 a73.Which of the following is a principle not used in stock making?
. H& p& v: ~; s: B* C下列哪一项不是用于制造高汤(低汤)的原则?4 p( `* S# z, E2 G; O0 h7 k7 C
A:Start the stock in hot water.开始在热水中操作: ]; v: ]6 G$ i# a6 O$ `

2 u: n2 W4 L9 E3 W9 ?* c! @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
8 i# o& R: k0 b1 q& q3 _A:Remouillage 法语熬汤+ w# M1 v8 X  k8 e8 a. R- I
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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加油!
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