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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。5 R9 `/ V. Y6 n6 @

  v, H/ u' H4 ~3 F- z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。; G; s! s% v2 t( N
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
! A0 a! _6 `  v- b1.Which of the following methods should be used to determine doneness in a New York steak?
# w4 d6 o9 a$ G$ J9 |1 L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)
5 \6 _4 n+ f& l$ l; fA: pressure touch. 压力触摸$ ?. P9 w, d8 [# T; G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* E! ]7 `0 N+ V' I' k- j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 Y$ j3 Z. ^7 X, B) l- b2 w+ |% [A: acid  食用酸
! D/ o. u: B5 Y: x+ G# t3 X3.Vegetables are major sources of which of the following nutrients?- |( X5 ]' R9 M  h! o
蔬菜中包含的主要营养有哪些
1 v; X% m2 o: d& v" I7 KA:vitamins and minerals. 维生素和矿物质。
% G* f( J+ b, w5 b% A4.Cauliflower is commonly served with
2 _) f+ R9 s4 S* H花椰菜(菜花)最常见和那种酱汁搭配
5 s( b3 U4 V* ?7 q0 N5 bA:Mornay sauce. 奶油蛋黄沙司
( l' Y8 r! e) w5.Which combinations of products are found in pie dough?( M% S0 U$ G0 c+ R& K- @2 E3 s! v
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( e$ Y; ]' v! q- }; U1 r. |- n( J
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 G0 d; W- F% ~. t: ^) T& ]7 C
6The French term for mussels is 法国语青口(海红)叫什么
( O2 o  h  o: z& k& _0 s! ~A:moules.法语青口,海红: Z5 [$ v$ t) ]! ?0 |  J% E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 L6 L6 S5 k5 U" Q* n; q6 b- r8 P* iA:faintly fishy. 稍微有点似鱼味
& c1 |2 M" R: ]. {  b8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( T4 g) x! G" @+ T2 X3 J2 h
A:2 days. 2天" f7 p& g) Q' p
9.What are the principle ingredients in ratatouille?
/ d  B9 X8 d4 L0 X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" s  I& N3 r4 a; y0 r5 qA:Zucchini, eggplant, green peppers, onions and tomatoes5 J0 X1 T' _% b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& V; m7 ~, u7 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! @+ ?& a$ z2 u% R" [A:cook food in quantities that will be used up within 20 to 30 minutes.  r6 J; M+ P' y! H# n4 u+ l7 e
大批量烹煮食物要在20到30分钟内+ V. J) j2 ]$ B; m
11.What person has the authority to issue a Health Permit?2 X4 O- N  `( [2 \
谁有资格颁发健康证(卫生证)。
/ F& ]0 r- W6 f) m+ DA:Medical Health Officer.
. y* s3 ^. U0 C9 B! I6 T- p5 w医疗卫生官员。
  H' E# h1 l) c( N! s1 L12.For what period of time is the health permit valid?4 B+ \' f& r0 P$ G( ?! q9 q$ C% h" P7 Q
健康证的有效时间是多久?
  `- {2 i, a% g. s( UA:12 months.12个月$ r  {% a9 @2 f3 C3 b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ F* p: {0 D! A9 W在食物和饮料准备区,通风系统换气的标准时什么2 t7 F& U+ h7 y% n( y: e( d
A:08 times each hour. 每小时8次$ m  J( z' u! ?8 F$ L* q. ^
14。The minimum temperature for manual dishwashing in the wash sink is: M  q, f2 l/ S
手工洗碗,洗碗池的水温最低多少度?9 j2 N# t7 I7 t, q
A:110 degrees F (43 degrees C). 43度
, c+ Y, w- q) n+ D: c- ?+ @15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 ]& x1 g" o$ C0 D; z! z5 d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 o3 j. o, l+ s( n0 s! OA:180 degrees F (82 degrees C).  82度
2 J% a" G9 [! Z0 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% e8 m, x# w  O- r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- N; H* e* e' k1 W! J0 Q% `A:en papillote.  法语自己理解
! @+ C% z/ f& Z1 E! h1 p17。Wing or Club is considered a$ S  |( \' [; P! s0 e
翼和CLUB 被看做是一种...) N) g3 ~4 a/ F; Z4 q
A:Bone- In Cut     带骨切
/ J- U3 t( t* l* B) L  r+ {6 \/ A, }18。New York is considered a   纽约牛扒被看做是一种
6 c# t  f) {( Q+ xA:Boneless Cut     无骨切
3 E$ R- A, N1 ?19.In general, a court bouillon for freshwater fish will contain& ^8 d3 j/ [5 r7 T6 `6 H! g! u4 ]
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* g8 ^/ L7 ^7 t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 J+ Q; k, Q: C, C, y4 H3 f
和做海水鱼同样数量的调味料和香料- [8 C4 _% `- r- L+ i" y0 O  m
20.Anise is very similar in flavor and appearance to2 w9 B- C4 q/ R9 `/ ?1 p! B
八角和下面的那种原料有相同的味道
0 Z3 }' }# _0 zA:fennel  茴香
+ `( _1 X& o1 z$ Q: @. I( N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 ]# D1 g  ]2 f6 y6 a
下面那种原料更像大葱且有平面的叶子* ~/ |$ [& v7 I( x
A LEEKS  似蒜葱 (这边人叫京葱)
, y  }# N, M8 G4 R0 X5 C' m22.Which of the following cutting shapes refers to a small dice
9 d7 ^2 Z: ?  j$ M; F1 ~7 s* K下面那种刀切形状指的是很小的粒(末)) U8 E8 g/ E/ [, G, u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 b. o8 x1 ]) x7 T2 D4 ^23.Oil is added to the water for boiling pasta in order to3 k6 A, q6 P2 k7 i2 U0 T6 V) z
向煮沸的pasta (意大利空心粉 )中加油是为了$ Q: y9 u  U; W. X. D5 q
A:prevent the pasta from sticking and to minimize foaming action.
( ?4 X. V' P  _( _8 ^( c防止面条黏合并降低发泡。
6 J. z: `  e# i& L/ V3 X2 a5 J24.Which pasta dish features pine nuts and basil?
8 t5 t3 Z& D, H0 T+ J: r& I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 X! [8 j9 g9 _. h8 c2 i  mA:Pesto.一种绿色的意大利面酱
; v9 G1 _! q9 Dhttp://www.tianya.cn/techforum/content/96/563836.shtml* X" x9 ?; y& ~" B3 G1 o' \

1 E0 w. p$ `6 Z2 O1 L" b25.Which of the following is a spring vegetable similar to spinach?
8 b( t8 K: H: w4 `- y% }下列哪项是一个春天的蔬菜类似于菠菜?
" r" K( g) t" H' U2 ]0 I7 SA:Sorrel. 酢浆草。
, L  X) z/ W. H: e' fhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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?
鲜花(33) 鸡蛋(0)
 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:
3 J6 T) j6 I% Q( [* r( e/ K$ s% Z哪位厨师最早带来高水准浮夸的美食
+ {+ @9 O/ m, {% Y. H5 @AAntonin Carême 人名 安东尼·卡罗美
9 f' \. D6 ]0 p2 s3 T; ?
* c: E( h( j# o4 F, g8 t, g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 [! _' x  c& c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 y) b7 E9 w# L: K" _; l2 ~/ k( N7 vA:Cast-iron stoves         壁炉$ M4 |2 y) O8 f) y1 a' @5 w
http://www.usstove.com/products.php?id=6
9 D" J% D) N; n! L2 k
$ W3 p8 y* t/ Q! y, F$ M28.The French term used to describe the roundsman, or swing cook, is:9 {& |# ~* B* X% g3 `, U0 }
法国术语,用来描述roundsman,或摇摆厨师是:
1 u0 |6 h5 n0 i" c5 R1 V- v5 fA:Tournant   图尔南
0 y* ]9 L0 Y8 d* |6 s" i
( w2 j2 I6 d) t& i0 N29.Another term for the wine steward is:
* d  R  i- t! H/ O' A! H葡萄酒侍酒师的另一个术语是:
2 x3 g2 [% L0 dA: Sommelier 侍酒师4 c' e$ R7 G$ R# K
: }. B7 a! u5 U' `0 e) k$ m
30.Molds, yeasts and fungi are examples of a:7 f  m, B6 s& Z4 f; U
霉菌,酵母菌和真菌是一个神马例子# U0 O6 y. x3 N; a
A:Biological hazard 生物危害, _( z  F* M# a, H* x. a
# Z* y; v, l, V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; M% `/ ~- {7 J0 ^根据加拿大食品检验局,食品的危险温度区在多少之间:
$ c/ l% }- b) }* sA:40° and 140°F (4–60°C)     4-60度
8 q0 S7 B( K' p( X
, ~8 ~) J9 V6 W" w32.All bacteria need the following for survival:
- S8 c; z7 {! E所有细菌生存需要以下哪些内容:, t& h2 q2 x% f/ u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, Q# a, c& R8 C- X, W- ~+ n9 n
% d: E- u& q6 w7 x
33.Which of the following correctly represent critical control points in a HACCP system?
! s+ }1 H' A; Y) k' L: y) P以下哪项正确表示了HACCP体系的关键控制点?
" e7 U5 `6 Z5 b$ }* J3 |* ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& z; L$ U* y8 e: }9 I) D食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ J; S- F6 f" w  }5 f' N
3 \! n9 l9 {" u$ ]+ D( W. v& y
34.Which of the following is not an example of a carbohydrate?; t2 l4 s+ [9 k5 Q$ j
下列哪一个不是碳水化合物的例子?
$ ]$ z9 r7 D8 i' B& I, iA:Essential nutrients 必需的营养物质- n! U, R2 }% K5 i

! J, H1 M2 L7 a8 o; z9 `35.The process by which a liquid fat is made solid is called:
* `) p. J0 D0 l" i# c液体脂肪做成固体这个过程叫什么
6 v2 X  G/ c' SA:Hydrogenation  氢化
6 U. o0 Z' u3 o4 Y; U( B, ?# c& I6 q$ \: x
36.Which of the following is not an example of a fat substitute?
  E5 h% d7 `- z; \下列哪项不是脂肪替代品的一个例子; L* S8 F* C, A+ g  z' ?& h/ t
A:Acesulfame K  安赛蜜K表
; W! C( P$ X5 a* l! ?
7 S0 m' K  u4 @3 k1 F37.Health Canada requires that a product labelled "fat free" contain:- K2 K" T% X5 X" K1 D/ G
加拿大卫生部要求的产品标有“不含脂肪“包括:, @: X( y; ?$ |7 i/ r6 M8 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# X5 D: D7 X( p3 w7 }
, y- {  g) A3 h" P
38.Which of the following is not a problem associated with converting recipes?
) l3 F( p; J0 a6 b% Y9 F下列哪项是不相关联的转换配方问题?
; _3 \! C7 J" p$ l- B' u  KA:Unit cost 单位成本$ j% J5 G$ G0 B& L; ^5 c! {4 A7 k7 q

3 |' s4 s, _; M4 ]4 O: \& ]39.The condition or cost of an item as it is purchased from the supplier is called:! K9 `! l9 h  R
从供应商采购的物品的品质或成本叫什么1 N8 b3 r6 H" g9 F- ?* Q+ Y
A:As-purchased cost 购买的费用
& u3 I7 b- a& o: H+ l5 @9 M, p6 f/ v
$ d" Y5 h7 W/ z- A40.The amount of stock necessary to cover operating needs between deliveries is known as:' }& [3 \1 B/ s) x1 \
在新货到来之前用于日常所求的必要库存量叫什么
) @. H# ?# T4 l8 f8 t$ H4 X$ Z& FA:Parstock 基本日常最低库存
9 `" r3 U& s  j/ F% @+ L8 V  [: _! U% i0 m; F" t" r% l
41.Which of the following abbreviations is used to describe the proper rotation of stock?2 [2 ]- }- x! n/ h5 P
下面那个缩写是用来表明正常库存流程?
! R# P1 R) Q) o9 W8 X5 fA:FIFO=FIRST IN FIRST OUT 先进先出6 I5 Y5 l- j  A

5 q& e& L& n# O3 T9 C42.Which of the following knives is used to turn vegetables?4 }% @/ K% T2 R$ o) G3 ?- o( a; n
下面的那把刀是用来打开蔬菜吗?' I. s+ T. A7 Q3 a; ]7 S
A:Bird's beak knife   鸟嘴刀* j) L& Q8 p: b/ G' z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 ]9 ]9 z: E3 d& o* ], |5 D5 [* @0 {3 Q1 {! H. r/ Z) s5 I
43.What is an instant-read thermometer best used for?- S5 B( Z. M7 l9 X
即时读温度计最好用于那方面?4 s4 q, y4 B0 m" `# w
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 j- q9 f6 w) |0 f2 I2 w; s6 J8 [+ w+ b  n: e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 H) Y, x- k% E$ F7 s9 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重9 c3 |' e* b' \# |
A:Cast iron 铸铁
1 s$ h- K* [  i* U& S. E. D; \  |0 h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. S# W2 U7 D" N
哪件装备下面有一个可移动的碗和一个S形叶片?3 C# ~; _, y, p1 i" V; Y
A:Food processor 食品加工机
/ k" e+ Y) K5 _% lhttp://www.google.com.hk/search? ... iw=1263&bih=572
& d. u; r5 s4 x3 p- ]3 ~2 D. T3 n7 w8 y* B0 b9 i& o3 n( \
46.Which of the following is not a rule for knife safety?8 X9 u1 |2 w0 F0 a1 X- M; C
下列哪项不是用刀的安全规则?" T/ |- i3 t; W: n+ S4 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& c! U7 j' ~3 l0 Y# q  d7 ?, w& x  Q% A6 E: q$ h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# q1 {2 }3 t( b" ^& U& X8 `1 b8 ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. u5 C* n! i7 Y8 x6 M+ w$ XA:RondellES - Z0 m* R4 d, b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* h( Z% E/ _% r* b# y8 _" J! w4 P9 [/ ^9 X) n: {' c! C
48.Which of the following is a diced cut used to garnish soups?" T; x0 i  N. s" {" v
下列哪项是切成小方块用于汤的装饰?
( b& p* S4 S$ B9 OA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" W9 w1 n: b; Y* {/ X8 n& M) `8 n) s6 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 ~1 p  z) L' y( X, l9 C, W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!!——
; ^" p! r" |8 \0 v1 i4 _A:Gaufrette 8 Q( F( I7 l5 H9 y, b: s/ n: X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ R* \" D' f* [! T! V" P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- K# Z2 s" X1 Q  z/ J! S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) T0 N( i% i& p

* ]! w7 S5 n/ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. g' Z* a1 w# H3 b
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)
  ]% X* Z4 u0 X$ v7 yA:Cilantro 胡荽叶 香菜2 v$ L: U8 A# A* n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% s& i6 L4 a3 R) i: }
8 _- F- e, m) h& V$ |5 G: c
60.Allspice is made from:
2 v3 G. x, ]* L1 D) b. f 多香果,  多香果香料是什么  \% |0 n- v2 F7 z2 c0 W& Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 y1 n) M3 Z9 {, f
A:A dried berry 干浆果
8 o# ]1 m2 C1 Q
) ?. t# P; o9 N+ P) R& c7 J3 e% X61.Which of the following are used to make a sachet d'épices?2 |, e. t) |2 \4 Y1 A+ p8 g: X2 S
下列哪些是用来做香包德épices?3 D2 \% \" ^+ U8 C6 k
http://www.sachetcatering.com/
+ J% P6 p3 F& E8 w' u1 b9 E  H/ EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; E4 B8 t$ H, C; j2 y8 _! M, D7 I. v

4 N9 }( ~. ?; ]0 B, a. F62.Which of the following condiments are not soy based?
( q, A4 H% u& D下列哪项不是酱油调味品的?
4 V' Z3 g8 b4 S3 a8 B# EA:Wasabi 日本辣根
) `# j3 f, f, L5 Z* O; r" n+ L$ Y5 j9 y5 I' C, V7 ~; ~4 Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  i4 }" b; {$ a4 J* ^$ e- 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:* Q: H) L) s( M& H% r+ }0 {2 G6 C
A:Pasteurization  巴氏杀菌
4 z, C% x, E7 \0 q. [  A2 k) U* ^0 w# o
64.Which of the following steps is not the correct procedure for whipping egg whites?
, }' s# S0 g3 t6 K) p4 F下列哪个步骤是不是正确的蛋清搅打程序?
8 J  C; S; f6 n6 J. kA:Allow to rest before use. 允许休息后方可使用。# N3 _& m* u" Q+ d6 L/ X8 |1 U. A6 [- |

) l7 ]3 F8 x% X- b3 V65.The weight of a large egg is between:一个大鸡蛋重量介于:
- v# k$ q9 B6 x2 S* O9 v$ ?" LA:56g and 63g 56克和63克% i7 L8 l% Q9 ]7 n4 Q1 t8 ], Y
1 W% u4 L- m4 E
66.Evaporated milk is a concentrated milk that is produced by removing/ v4 z4 i- a/ D# p2 Q6 ^
炼乳是一种浓缩牛奶 是去除什么做的
; D# J" d( T9 P+ R% U3 mA:60% of the water 60%的水
# U! }& [  t2 o" [* G) ^
# C1 c( L6 W6 P, X: j. z; e67.A method of cooking that transfers heat through a liquid or gas is:
* b/ \1 ]1 N% d0 D( j6 r一种烹饪方法,通过转移液体或气体是:
- \1 ~3 a+ x5 Y8 ?# J  u$ ?+ DA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
) p: ~% z/ p# `* s2 i' l, zA:Gelatinization 糊化7 a0 ^' T" }  C. |: B5 F9 v+ p  W
2 o3 Y! k' j& P: u) E/ Z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* I$ R  v  C, |* J7 h' [6 SA:Braising 烤) K6 a6 B% U, b0 J1 Q) R0 A: J

2 L' H. E0 _2 s' L" d/ H70.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:
: l1 v3 F) M$ O$ L9 x. BA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 Z2 ?5 w- L6 O8 l* j' a* v8 {9 A

( C, V# C! P6 N( P& d$ ?+ {# @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
7 H7 w6 |' l8 q  z7 g0 gA:Fumet 原汁5 \' P3 E. W  q1 z! \

. n! ]5 I8 @8 Z& @0 w5 {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& \7 D' M& j7 F3 c- q* Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 X  W( @0 h; c* \- A+ N
# Q* t1 |, `$ E; k3 q+ K73.Which of the following is a principle not used in stock making?
5 d8 P- B! t) U& h! v下列哪一项不是用于制造高汤(低汤)的原则?7 }6 C. @- x$ }4 x1 C1 l
A:Start the stock in hot water.开始在热水中操作
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/ }( M* @9 x& V" e# p  U74.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+ F; W6 W# `* d/ W  K: b
A:Remouillage 法语熬汤
4 c9 S. n% u4 Q; ]. G6 i- rhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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