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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。4 s+ L& T8 T$ ^! _* s. j* h

( c# X8 ^3 p* ~/ b' B3 b, F' p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。
( L2 [9 _! H1 R- Y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
/ B( [+ f/ {4 p! H! g6 Z  x1.Which of the following methods should be used to determine doneness in a New York steak?/ F7 z  S' j9 [3 X/ |2 s! c
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)+ Q- ]1 v( d' F5 q. N4 B, L
A: pressure touch. 压力触摸
- Z" c9 P4 x3 n7 g! j2 y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' T" r/ Y+ h( Q1 M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8 y' n7 ]) |1 ?+ \3 x
A: acid  食用酸
/ T) v8 f$ k6 L. P6 W3.Vegetables are major sources of which of the following nutrients?, g+ W5 |1 }- _' _3 a) ^; ]* }
蔬菜中包含的主要营养有哪些- e( ]5 R, t; i+ m: t
A:vitamins and minerals. 维生素和矿物质。8 x7 R4 Z- [' I7 x
4.Cauliflower is commonly served with+ C4 X# Q3 K7 ]. n( I
花椰菜(菜花)最常见和那种酱汁搭配7 w4 Q1 D0 n" S  O2 z
A:Mornay sauce. 奶油蛋黄沙司7 B8 H' q! @) y8 ?- W6 T4 k& w6 ?1 {
5.Which combinations of products are found in pie dough?# @2 F3 T$ F  B  L1 v0 G1 L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 t/ ?. r- e+ ~: z; bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ Q) |, e  A; T( {) ?5 E: {. q6The French term for mussels is 法国语青口(海红)叫什么2 r7 {! h2 A' Y7 f7 ^8 j
A:moules.法语青口,海红. j* n8 Z1 m0 l* d% e6 k, y6 \4 ^
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 I0 X  v! E/ \7 y( KA:faintly fishy. 稍微有点似鱼味
. p1 z; v( t$ y8 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 o! o0 f' J% G4 qA:2 days. 2天. E2 J0 W4 f3 o' g
9.What are the principle ingredients in ratatouille?
4 w2 Y/ q% Y4 w- y( x0 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' \2 ]% K# B. a% X% L5 hA:Zucchini, eggplant, green peppers, onions and tomatoes4 T3 e# ~& j/ i2 D6 @) I% K2 u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) B2 w1 Q, g- f
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 L- H' X8 V/ X
A:cook food in quantities that will be used up within 20 to 30 minutes.9 d0 H+ w' V' D2 N; f  C) A
大批量烹煮食物要在20到30分钟内! h% l* n1 c" A2 D% Z+ M+ j
11.What person has the authority to issue a Health Permit?# w. u  j% Z0 q
谁有资格颁发健康证(卫生证)。
+ w+ M& U5 f6 _8 dA:Medical Health Officer.# U, C" A, s: X+ W: [
医疗卫生官员。& p; l, C' D0 W; M
12.For what period of time is the health permit valid?0 _; G9 E& K  V# h; V" l
健康证的有效时间是多久?
" b. _7 h( O; MA:12 months.12个月
; a; ^8 U4 |, o: Q$ k7 c, `13.In the area where food and drink is prepared, the ventilation system must be able to change the air. U' G2 B: N; ]. A
在食物和饮料准备区,通风系统换气的标准时什么
# v* S- T- ^, _+ h* i% v$ SA:08 times each hour. 每小时8次  E# V! }6 M- N7 M" D% B( q
14。The minimum temperature for manual dishwashing in the wash sink is
8 r3 ~6 I3 u* G, W" p手工洗碗,洗碗池的水温最低多少度?
1 X+ M/ b5 m, h7 OA:110 degrees F (43 degrees C). 43度
( J! E* D( X9 w" i2 r- ~$ Y8 J& y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 d$ l  |" @8 s! l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  {- e' ?7 |- d' f7 T, B# @
A:180 degrees F (82 degrees C).  82度
0 P3 z! @; Q: I3 {1 ~; L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) j; P. l. Q7 s8 D6 f) L4 u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 u8 h/ ~% _" v+ z% ~# x
A:en papillote.  法语自己理解
& I' s. D9 W0 y* E+ h- w( @8 ]17。Wing or Club is considered a$ i! ^3 S5 |$ i9 H' _
翼和CLUB 被看做是一种...1 z' H' a5 E6 n# s. j
A:Bone- In Cut     带骨切8 g+ r4 g5 ?3 ^- [8 w. N' m" T
18。New York is considered a   纽约牛扒被看做是一种" ^1 d  n1 h1 W1 X1 }
A:Boneless Cut     无骨切
7 j  N) e: [$ ]# U, m# N19.In general, a court bouillon for freshwater fish will contain
  {+ {8 G& B9 H/ q# k" o5 u0 v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
4 ?: j. T' M! oA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 H5 `# \8 `  g% y/ C) A和做海水鱼同样数量的调味料和香料
4 T  h/ B2 K& W6 w( @  R20.Anise is very similar in flavor and appearance to
9 H& y; C! W. V9 _八角和下面的那种原料有相同的味道6 q5 J0 Z; j& z6 x4 R5 m
A:fennel  茴香! H' A1 o# A- d# X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 ^& h& e/ K- J+ h" g9 W& |
下面那种原料更像大葱且有平面的叶子
6 k% q( x% D6 O8 M2 I" L! l  J! zA LEEKS  似蒜葱 (这边人叫京葱)7 L7 A( N% x( f& c* q5 u
22.Which of the following cutting shapes refers to a small dice4 `' R& |8 _( }/ u5 K1 r* b$ ]
下面那种刀切形状指的是很小的粒(末); e0 a/ P, d4 j" V5 V* J# B: e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: p' T  |0 \5 C! T
23.Oil is added to the water for boiling pasta in order to; ~. R( E* Y2 H* O' K' |7 i# v
向煮沸的pasta (意大利空心粉 )中加油是为了% c1 _/ a8 `+ ]# h( S. C; O
A:prevent the pasta from sticking and to minimize foaming action.
" e+ L* {4 k# q) w( N防止面条黏合并降低发泡。3 W2 ~# \4 U5 I0 ?9 H
24.Which pasta dish features pine nuts and basil?( |# f( d& F# b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" \* A! U$ Q. c& [0 C- r8 T: R7 y
A:Pesto.一种绿色的意大利面酱
2 E# a# ]& S" Z7 ~, Ehttp://www.tianya.cn/techforum/content/96/563836.shtml* O4 F* k. N* {4 i- M

/ W# u. a2 M& A% T1 x25.Which of the following is a spring vegetable similar to spinach?7 H4 ~+ V: O& `6 E
下列哪项是一个春天的蔬菜类似于菠菜?% ~3 y8 `, _# x% H# ]; d
A:Sorrel. 酢浆草。& T6 T+ e( Q* c: K& E
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?
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:
: V0 J2 z4 j  u% Y' A% U7 w' n哪位厨师最早带来高水准浮夸的美食
- f% `' F# J1 X' U4 a( wAAntonin Carême 人名 安东尼·卡罗美  Z- ~+ B" A1 P# ?# o7 B
; C) n+ A6 S  C. F+ ]2 {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& V) s5 X# s  S# Q9 O% |  A- 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 。
% M. a4 P* k& z9 _1 RA:Cast-iron stoves         壁炉
, O  F  ^' ]+ l; phttp://www.usstove.com/products.php?id=6# `1 J; t4 m% [$ d3 y1 y8 }
5 v# |9 _' i3 `8 t
28.The French term used to describe the roundsman, or swing cook, is:4 _. H+ }# K2 p. q8 G7 `/ ~
法国术语,用来描述roundsman,或摇摆厨师是:
$ k. c  |) W$ }/ x8 EA:Tournant   图尔南
1 h8 X7 f, ^( E7 q5 g
* L; r9 h6 V2 [29.Another term for the wine steward is:+ s, n& A8 o( P! N. U4 e
葡萄酒侍酒师的另一个术语是:, g6 a$ H1 w1 t( t
A: Sommelier 侍酒师% T$ r& }; d) [* i
) @5 G: J! Z1 {4 ^. ]/ ?
30.Molds, yeasts and fungi are examples of a:
0 w3 \) m- `/ l9 G霉菌,酵母菌和真菌是一个神马例子4 T' G6 l# A+ o& U' t
A:Biological hazard 生物危害
5 s! X- E- M# _8 }3 h4 I
9 M' ], }1 S  [' Q7 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- z, f( }% i- A3 R8 b( P/ i( n9 q( T; `根据加拿大食品检验局,食品的危险温度区在多少之间:! i$ Y* w, Z) J; {) m4 l' m6 i
A:40° and 140°F (4–60°C)     4-60度
2 n6 l8 A+ U/ Q1 M1 j% E  w5 f2 T: J
32.All bacteria need the following for survival:7 T, O( A' m: T8 e# n7 Z6 y
所有细菌生存需要以下哪些内容:  {! {, J0 k9 k
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: W: g& y5 K4 e! q, P3 f

' L0 N% |- a5 G7 i; r3 S33.Which of the following correctly represent critical control points in a HACCP system?0 c* G6 i0 |. w* j  U3 [
以下哪项正确表示了HACCP体系的关键控制点?$ |% a  \/ t8 c- F0 D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 }+ o5 o: [' m0 j  Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- h3 p4 R* r  D- a
6 M$ F0 m& k$ L7 u& ^34.Which of the following is not an example of a carbohydrate?' r. w) v9 P5 G! a. k9 h# F) i
下列哪一个不是碳水化合物的例子?, a; P+ F: [3 s& b3 D5 w9 S" @
A:Essential nutrients 必需的营养物质- Y7 j/ d9 o8 i  b8 Q% l8 G
$ l8 ~* Z; m) M8 b  H$ e
35.The process by which a liquid fat is made solid is called:
. \) |, q2 |, B9 Y+ N$ l液体脂肪做成固体这个过程叫什么0 z& k; J; q; M/ G7 L
A:Hydrogenation  氢化! J7 {# `) A: _3 Y: E- Z

: ?- r2 n: S) q' I36.Which of the following is not an example of a fat substitute?
; c" s  T8 Y- K下列哪项不是脂肪替代品的一个例子0 k0 a8 s* H: R; F6 P
A:Acesulfame K  安赛蜜K表
& S6 r) W5 Q9 `6 N5 n# V0 _! z% E1 O! U0 L% ?" Q% V" X
37.Health Canada requires that a product labelled "fat free" contain:
. s2 K/ H" {7 o7 w加拿大卫生部要求的产品标有“不含脂肪“包括:, W# j# X4 W+ o4 b7 i2 `* b2 u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 ~5 R" @( Z, T& F2 x

) S5 Z# U# ~) z. U! g# E0 a38.Which of the following is not a problem associated with converting recipes?3 F) M( \5 T& }
下列哪项是不相关联的转换配方问题?
) u3 F. w7 f  a$ B2 n5 v& N" o  B! w, l, CA:Unit cost 单位成本/ \2 e, B: e, j$ i7 h* [  H# O4 @9 t
  }- S; A- a/ q- ^) i' [  z6 P
39.The condition or cost of an item as it is purchased from the supplier is called:
2 O0 I6 }  f/ `5 |, `从供应商采购的物品的品质或成本叫什么; C  U- @6 x, k5 p# c2 Q7 ?# B
A:As-purchased cost 购买的费用
9 F6 u' X" ?$ b' j* Q  N5 B8 [0 D7 a4 W& H
40.The amount of stock necessary to cover operating needs between deliveries is known as:( N' G9 a5 t& b- U! K! C* A$ }) ]
在新货到来之前用于日常所求的必要库存量叫什么
' }6 W# d4 T3 Z, r1 x7 P+ XA:Parstock 基本日常最低库存0 ]: S6 k9 y* K
3 N8 B6 `8 Z3 F3 Y2 C  j
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 F/ ]$ w4 @& _( B* T; ]9 ?7 a下面那个缩写是用来表明正常库存流程?
+ c" M$ |+ N+ E. b6 X5 c( a, IA:FIFO=FIRST IN FIRST OUT 先进先出) ]( h- ^2 O8 i; `; {0 v% ~

6 P/ t( \* e7 N$ A' b" q/ S42.Which of the following knives is used to turn vegetables?; O& Q9 J0 d8 L; [# b
下面的那把刀是用来打开蔬菜吗?
/ @5 l, f3 }; p2 O% cA:Bird's beak knife   鸟嘴刀3 r: x# ], K: [: @) p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 M9 A# j8 B5 g9 R8 l# y$ ?$ ]
2 j0 P2 k" ~# S3 p% n8 ~  U
43.What is an instant-read thermometer best used for?
9 l$ T$ R7 e5 |* \即时读温度计最好用于那方面?
7 L: T( a8 D! x9 a8 y1 H- {A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ ~3 @) e- M" p8 i  g( j1 y$ s  B6 P8 Q( E
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ a& y/ b; n0 k' O7 y) l6 m; V下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ \4 {  h" _+ P3 TA:Cast iron 铸铁- q9 M7 Q! z7 M1 X7 @6 Y# J
. V' g6 d( p  b6 Y$ X3 L+ q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' X0 a6 v' @) F0 A! W哪件装备下面有一个可移动的碗和一个S形叶片?
+ \3 G3 X) L1 B/ V, yA:Food processor 食品加工机/ X. U9 n2 J0 q7 {5 Z
http://www.google.com.hk/search? ... iw=1263&bih=572
6 [0 v! l: x4 v4 l% H- h9 b& A; f2 ?0 `- H0 W8 |5 G5 i( ~
46.Which of the following is not a rule for knife safety?
1 |3 T' J4 {* P6 I* n! f# I下列哪项不是用刀的安全规则?
: f" n1 M! t* d- y! f& r7 ?, BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, ^, Y) E5 t/ U6 ?7 ~" [/ F1 t- W3 m1 q; k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: y' `" j9 Z: z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, c% V: {4 W# ]5 a' }- AA:RondellES
; v, H9 b/ Z1 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ \" }+ ?2 {! I& W. M% A
8 U# W, t0 Q* H* L! j48.Which of the following is a diced cut used to garnish soups?
) D1 W9 n, L0 k! r2 z  C! e/ {下列哪项是切成小方块用于汤的装饰?
3 x8 W7 D, Z. p1 u, D9 ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ c5 e) m: c1 D7 B! F- H: J7 k* F. Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 e2 e4 m5 p! h5 l; K- C! p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!!——
/ T' b5 q3 \- w, P' f% Z  V0 DA:Gaufrette 4 r. K. V9 m! R4 @6 j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% M7 U1 @; b# i# J, d4 f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# K3 X0 o" O& c2 q2 S% e) ~% g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 ]( O. @9 m0 x3 z8 D3 l  t9 }% x' R* x2 A1 b% p: H
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 v; E+ [4 Q# y8 a: F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)" P  ~6 U8 m) i% ~' p$ C7 k) \
A:Cilantro 胡荽叶 香菜
; R+ ~' c" \5 g/ A8 }4 v* ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& a8 m7 K, p6 }7 z# O  T" B, T

! h2 t9 C- W5 k& h6 j- V' E60.Allspice is made from:" B6 z' h5 N' \1 u9 m
多香果,  多香果香料是什么5 c5 Q( P1 W) W8 I, l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: E/ M6 @& H1 @/ D
A:A dried berry 干浆果
# i% p% j" M2 Z* T$ k6 r; ^* X5 C: J
0 x2 Y/ [* V. {* m( V1 A61.Which of the following are used to make a sachet d'épices?
+ @0 m# r- L; @" ~8 n9 D下列哪些是用来做香包德épices?* a  L" ^2 Z# H2 |. m5 Y6 d  B
http://www.sachetcatering.com/# ~* O: `" S5 E. F' f) {2 a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) g; c1 M8 ^' B1 w, J
5 u( I% Q( m( [% b+ Z
62.Which of the following condiments are not soy based?
7 ^4 X  I8 ]3 F& s! _5 t下列哪项不是酱油调味品的?5 D6 `- X+ |: F
A:Wasabi 日本辣根+ {5 V1 r/ h, D' ~; j! I% A9 `

+ v+ m! I% q) ]& M6 j3 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 z+ W2 H, P9 z6 E+ V
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:+ x7 o+ w- {7 e& ^3 Y* c; z
A:Pasteurization  巴氏杀菌" B; ~  K. ^( z3 h( p

1 s: G" ]$ k7 c64.Which of the following steps is not the correct procedure for whipping egg whites?
, q3 Y/ i2 w0 e1 S下列哪个步骤是不是正确的蛋清搅打程序?% r4 \' N- h! i  s+ d! f9 _
A:Allow to rest before use. 允许休息后方可使用。5 R# }2 W. a8 F) R/ ^6 T

4 T1 o9 v  A8 r- l8 E- K65.The weight of a large egg is between:一个大鸡蛋重量介于:1 p2 Y2 ~: b8 R; O$ d
A:56g and 63g 56克和63克8 b- ~' W  g& B( e6 R
1 B* {6 ]" r2 t$ O3 D. }
66.Evaporated milk is a concentrated milk that is produced by removing& k9 W5 [+ _+ L
炼乳是一种浓缩牛奶 是去除什么做的) W6 w. w4 J4 d- P) ?6 ?) E5 R
A:60% of the water 60%的水1 i  o3 j6 A) f( `5 \% B
" Y, i( }* c! M* M* _+ |7 `; m* t
67.A method of cooking that transfers heat through a liquid or gas is:
" `5 a0 I2 W# M一种烹饪方法,通过转移液体或气体是:
$ ~. ?; J* r2 K& I+ z8 Z7 ?9 tA:Convection 对流/ q0 C" T: L( Q! B

; c- |; s1 E- G$ {6 ?8 e; ?8 a68.The cooking of starches is known as  烹调的淀粉被称为
% B, \5 u8 d- }" h/ eA:Gelatinization 糊化
4 V$ X1 g% }! z6 G9 ~1 ^2 J
0 l, O- n1 ]/ U1 H2 J( u2 L# m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& I, V$ k3 j9 _% JA:Braising 烤* C+ k$ ?/ t# G5 ?1 m* I1 @* i
0 e( O& F' R$ J! K8 `0 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:
  Z: B9 ^! m$ S$ _, C0 FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 [  W4 L4 H. t2 ?) h3 W
. {" e9 \7 ~( P2 z
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
# m2 ~, e5 a2 @# F3 bA:Fumet 原汁" b5 {' K' c& U! q( l
3 {" X5 [5 g9 D1 B' h7 J
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
; S. v; H; M# L, N' oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. l/ ]% Y8 v9 x! N) t  |" X: ?
73.Which of the following is a principle not used in stock making?
3 U- i) y& C- F' C2 t  @下列哪一项不是用于制造高汤(低汤)的原则?
. z* \# y0 W+ z1 B1 W5 RA:Start the stock in hot water.开始在热水中操作* c/ ~5 q% E. x/ h7 b/ @& ?2 h" ^
3 O# }& g& p: {+ O" f- t
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* N& t8 d0 ^4 q- h5 H
A:Remouillage 法语熬汤2 {+ q2 H0 _0 e9 X
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