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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。
  l$ p% x' M3 ]4 q5 }0 g- K' `! T
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。' p" Z, [6 B5 ?0 w9 g4 N* k
另外,我还会找一些资料方便大家学习。
大型搬家
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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
# H+ C  d4 ~4 F1.Which of the following methods should be used to determine doneness in a New York steak?
* l  S, N% E8 \6 [$ t& E1 h, K' h# d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)" K% T  a+ D$ G
A: pressure touch. 压力触摸  e5 W8 W+ z! ^3 V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 _' o, C( L* m9 X% H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
( x0 g1 b* N  r5 K. A0 R) f4 p' uA: acid  食用酸
& g- r" `; m1 y3.Vegetables are major sources of which of the following nutrients?
2 h1 ~, N' q0 O# \" P" t蔬菜中包含的主要营养有哪些
2 [4 H  z# v# Y0 \1 |7 X7 u8 M: lA:vitamins and minerals. 维生素和矿物质。8 Q- D4 A3 M2 Y, J. j  f9 U
4.Cauliflower is commonly served with
0 a1 g* F) ]- ]+ J花椰菜(菜花)最常见和那种酱汁搭配6 G! B- n. W) Q5 M) ~1 \" Z- ?+ A
A:Mornay sauce. 奶油蛋黄沙司5 C" i; z* E* {6 N  ~9 f( L
5.Which combinations of products are found in pie dough?9 |9 \: T8 b3 l" W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ r* h# {0 B2 m" o& _  [8 D3 I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  q4 ]: D: K# {5 g9 V
6The French term for mussels is 法国语青口(海红)叫什么
8 ?5 s$ C" C" V+ {  M) s0 v- mA:moules.法语青口,海红
) A, x' F% U2 F$ r4 W; ?. Y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 H) t9 n  A( ~; q" {A:faintly fishy. 稍微有点似鱼味
+ m3 z* P/ q& L9 M4 D  @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! c- h# u! q9 r' _& B, I
A:2 days. 2天
2 J% Z: j$ D5 C9.What are the principle ingredients in ratatouille?
" k* |/ s* Q2 c/ E& S- ^" B0 K炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! A) Q5 b- P) O9 L7 yA:Zucchini, eggplant, green peppers, onions and tomatoes
, o) s9 S5 P% O3 J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  s1 _5 |2 X7 R9 }1 c/ _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' a0 K, h! i, N% S9 I
A:cook food in quantities that will be used up within 20 to 30 minutes.
- F, [& H  o2 N大批量烹煮食物要在20到30分钟内8 f% e* B2 d9 r" D
11.What person has the authority to issue a Health Permit?
8 N% L5 x) \3 i谁有资格颁发健康证(卫生证)。
! Y2 b1 C" |. y: \A:Medical Health Officer.) S7 j7 l$ N1 Q9 c3 o3 F6 M$ _9 d$ ^' J
医疗卫生官员。9 [1 B, w% t3 S1 \3 p* A
12.For what period of time is the health permit valid?
# d- \  m) P, Y/ U* k健康证的有效时间是多久?
" N- C% T3 x* ?% N' M0 oA:12 months.12个月$ I7 `5 r# v7 S# A) j- u( R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' z5 M- D0 b7 q1 m/ i/ D
在食物和饮料准备区,通风系统换气的标准时什么, ~) Q5 ]) H4 [( `
A:08 times each hour. 每小时8次
' b, [3 j% S2 @3 w2 f  t2 j14。The minimum temperature for manual dishwashing in the wash sink is+ \+ C5 c% W  @
手工洗碗,洗碗池的水温最低多少度?
/ E9 C% y% ^4 E9 k' UA:110 degrees F (43 degrees C). 43度
6 I4 E+ m) i, S0 S# D" w2 k# S' n15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" k0 T( W/ y8 p6 o
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ f8 P1 R" d* ?# {# b& \! n7 R/ S
A:180 degrees F (82 degrees C).  82度$ N8 |$ O. `$ Q$ W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- x5 @/ {; E" c/ N, W* T2 S/ _
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 w; G& `3 i! {' X- B' s- a
A:en papillote.  法语自己理解8 J/ `- ^9 L9 B+ R5 N. v8 i. o) N4 k
17。Wing or Club is considered a
$ V6 C- X0 |. S  |8 X7 v翼和CLUB 被看做是一种...
  y; w# z8 f1 v* o. Y9 w' a, U/ |A:Bone- In Cut     带骨切; A  f7 d* u( ^7 S. X9 K
18。New York is considered a   纽约牛扒被看做是一种6 t5 f" I9 e0 i4 M. t9 v) C
A:Boneless Cut     无骨切/ c8 M' X8 @) E4 ~3 z
19.In general, a court bouillon for freshwater fish will contain4 X" Z1 c  O! E
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! y% g' S4 p2 v7 `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 B6 A: x. t2 g( \$ \6 [# P5 k和做海水鱼同样数量的调味料和香料) z# k# H* O2 R/ b5 \8 r3 S+ G  B
20.Anise is very similar in flavor and appearance to
3 m: u) O( S) D2 T  o八角和下面的那种原料有相同的味道; V# g, V, F; @( r
A:fennel  茴香) K# ^- t* |4 t, ]2 G) K& {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 y1 O$ `3 D7 o
下面那种原料更像大葱且有平面的叶子( v8 o& [9 ?+ W$ W' Y5 b+ D
A LEEKS  似蒜葱 (这边人叫京葱)
1 B5 n; W& [$ R4 L7 Z7 P) p# T% \22.Which of the following cutting shapes refers to a small dice( o4 J1 N: u: R7 }; J
下面那种刀切形状指的是很小的粒(末)2 ]7 j3 _  L) q$ \. h: x! v
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& |6 W% b6 q5 w3 Z3 U23.Oil is added to the water for boiling pasta in order to$ j7 T- ?- Y( Q4 Z2 k! f3 r8 G
向煮沸的pasta (意大利空心粉 )中加油是为了
. B3 Q" |8 o" b: c) XA:prevent the pasta from sticking and to minimize foaming action.- x$ ], B8 n+ Z
防止面条黏合并降低发泡。
+ }" B# A4 u9 @7 b24.Which pasta dish features pine nuts and basil?
, p; c: v7 m" a1 ^% ]/ H* _6 W8 K( d* `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  Q5 x0 a+ O3 W7 C- ]% }
A:Pesto.一种绿色的意大利面酱
& e( P' X: p; W/ @http://www.tianya.cn/techforum/content/96/563836.shtml" q5 r) H0 @/ c. }, H
8 R& I: h. x7 n+ x: o* N9 c' i: ?
25.Which of the following is a spring vegetable similar to spinach?
% v9 y2 b  T0 a下列哪项是一个春天的蔬菜类似于菠菜?: M: M8 q8 u+ P4 B* p  a
A:Sorrel. 酢浆草。
* q. ]/ ^5 p0 Y/ Khttp://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:
" r& l8 o1 w- T" p, P哪位厨师最早带来高水准浮夸的美食
3 Z' w& Q+ F) ]. r. BAAntonin Carême 人名 安东尼·卡罗美
' k2 h4 [* r+ q- S# H6 b1 M0 n5 Y# e8 a( s2 F1 s7 d$ j( K" C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' O6 p* r: m6 |# w7 F$ L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 p3 s( \: r2 N( rA:Cast-iron stoves         壁炉/ l' ]9 A. q* B3 f6 u6 R
http://www.usstove.com/products.php?id=69 G6 o! a: H2 B4 M( ]7 f* a
5 k& x6 d4 d* \5 B- q: }
28.The French term used to describe the roundsman, or swing cook, is:
- Z- A6 M$ J! h法国术语,用来描述roundsman,或摇摆厨师是:
3 Y( j6 G5 B( c6 sA:Tournant   图尔南
8 r4 d0 g8 q$ r6 S% a9 b- G( k
  t# j1 S9 h' M; X5 @8 |/ d( q7 w29.Another term for the wine steward is:9 O6 D& K4 q2 w- b
葡萄酒侍酒师的另一个术语是:) W; G8 u) Q' j) B  W+ c
A: Sommelier 侍酒师$ V  d6 m! a& Y

+ S9 }% W5 e2 A4 p  i, f* x' w30.Molds, yeasts and fungi are examples of a:
& Q: X4 l( g, Q( U+ y4 A霉菌,酵母菌和真菌是一个神马例子% n7 o0 @* E; V- y  Q8 n8 U
A:Biological hazard 生物危害
+ \1 ~/ r8 x! i% o
4 ~1 Y! E7 d8 J( s) P! p' v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; U0 u, D" `& E% W" @: y9 K根据加拿大食品检验局,食品的危险温度区在多少之间:
) \# @; {% L; M1 {! [A:40° and 140°F (4–60°C)     4-60度3 m: Z5 s# m4 b
* k9 j4 ?0 ^# H) H
32.All bacteria need the following for survival:
9 ]( u/ W& c+ l1 P所有细菌生存需要以下哪些内容:: G6 E6 B( ]  I( W0 Q; ^4 b, Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, w# Y( L# U+ f: `
1 Y5 ]: G6 a7 ]  Q33.Which of the following correctly represent critical control points in a HACCP system?! a: l) z  [0 @; Y' _
以下哪项正确表示了HACCP体系的关键控制点?
/ o. z/ l+ K0 i6 VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 ?  |$ ~% K' R( M食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 V8 C. S7 N; d+ f0 i" ^3 J- ^
8 z' m! f) t* j8 h34.Which of the following is not an example of a carbohydrate?
+ G- G5 @$ o$ L下列哪一个不是碳水化合物的例子?7 g. V! w4 {: u2 D* g
A:Essential nutrients 必需的营养物质! [9 l4 B5 Z# X" ~  l( u8 q# d

$ {( @# W9 k; H35.The process by which a liquid fat is made solid is called:0 I* ^) {, f1 D/ o/ ^# a7 s3 N
液体脂肪做成固体这个过程叫什么% o/ f6 u5 Y+ u
A:Hydrogenation  氢化/ J/ P" m: n  w/ q

. a0 F' l/ v- z# E2 d% }1 s7 R36.Which of the following is not an example of a fat substitute?
4 b1 {3 X  Y/ j5 d% i+ H# H下列哪项不是脂肪替代品的一个例子
- o; Z5 N7 ^5 Y& iA:Acesulfame K  安赛蜜K表
: _3 P' e4 f0 ?9 ~5 O7 @$ n6 g, _# `
37.Health Canada requires that a product labelled "fat free" contain:
+ A) D/ C) _: P/ g8 N" b# n/ R! A加拿大卫生部要求的产品标有“不含脂肪“包括:
2 ~# @; u6 j" o/ oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: v0 m' H2 ?/ r: N
' j; Q# a3 j3 H9 ~7 N# F38.Which of the following is not a problem associated with converting recipes?
9 N& |; W2 \- E3 G( m- ?4 z下列哪项是不相关联的转换配方问题?
5 ^) y# ?& _3 I  x, rA:Unit cost 单位成本% \) \3 i9 {; {: H" w% j) r
7 t: c6 ?. N, q/ q( Z% C
39.The condition or cost of an item as it is purchased from the supplier is called:
1 f3 R) _/ u# b# p, B# ^, j从供应商采购的物品的品质或成本叫什么
8 o! @2 A- K: m4 A) k- A; w+ Y0 V- kA:As-purchased cost 购买的费用% u; z; |/ W3 {: W2 g4 j* |
' b' G% v9 G% z& P) @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
& }% Y4 p, z5 O) @; h3 w) s; m8 L9 m在新货到来之前用于日常所求的必要库存量叫什么" h2 i! Z8 e& ?) v3 D  S) g
A:Parstock 基本日常最低库存
! ~: s' {7 Y* Q9 e- v. P; t1 Q$ W$ y% i+ R. n6 Z' W  R$ o
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 R% M. i4 B# ?! |
下面那个缩写是用来表明正常库存流程?
, ^9 u: x$ F( P8 p" L6 M1 ?0 `; C  ~A:FIFO=FIRST IN FIRST OUT 先进先出
5 G( X8 T- M; ~" \* \
) G- V% d+ C7 y) _! J4 `! u, H42.Which of the following knives is used to turn vegetables?  A) r5 C, F/ \3 I
下面的那把刀是用来打开蔬菜吗?9 o* D" P: Q/ I7 A
A:Bird's beak knife   鸟嘴刀
9 V: o& ~( z( S& b4 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' U1 T4 ~( n: P5 ~) ]& t
5 b9 m) Z# D4 t6 D
43.What is an instant-read thermometer best used for?7 P9 m: i3 D( D3 o- ]3 V' t2 q9 E
即时读温度计最好用于那方面?
& ~# Y( ^! b; Z+ s% C( HA:Checking the internal temperature of a roast 检查被考物品的内部温度, t/ K8 @; q; j3 R
5 Y: G; \' |  J! t7 H; H$ @: l
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ o- ]8 p1 D0 H2 L; s% I* c! m' J下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 r0 r! ^9 {# {* h3 l/ dA:Cast iron 铸铁
' \, j; x+ B7 I2 v8 _4 }  V3 C0 J
# Y3 k, U( \& |# i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  Y. T' ~6 k; Y: P: ]哪件装备下面有一个可移动的碗和一个S形叶片?9 B# m+ F7 K& e+ q& a) V1 K
A:Food processor 食品加工机
2 T" s9 g) i9 ahttp://www.google.com.hk/search? ... iw=1263&bih=572( N* u! _. X! R8 M/ q- \: R/ `

! h, F9 V( p) h% ^+ G4 U46.Which of the following is not a rule for knife safety?+ o; @# ^* q- C, L- }
下列哪项不是用刀的安全规则?
* \4 y) {  [' }! H- \- |# a/ l! IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  r9 s5 N$ x3 F# b  B
7 B; F3 a. T9 L6 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( F( Z/ a* o1 ?) p. ?' o7 e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  v; T1 o8 X: n% \/ b- E
A:RondellES % N9 \; M- \6 M1 {" G! k# z% @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& }! m3 c' Z) }% I  {& `! p+ s
' ^/ a  E* L" D: U2 ^9 Q+ w' p48.Which of the following is a diced cut used to garnish soups?6 G8 A2 Q- D# m( @
下列哪项是切成小方块用于汤的装饰?. @$ j7 p6 N$ g4 n: t8 v! D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; z% E" F! Z$ Q" ?# o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 m  a; O. q. C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!!——
, Q* e' P  ~0 \# H7 F  o. LA:Gaufrette 3 b8 W; V; p8 U+ k6 Z9 d5 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# S/ m7 I, e1 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 _# k9 a, s  k$ g2 XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ v7 B3 p) b7 q: K! T, i6 a+ U- n7 z

' B8 E2 I0 B3 Z8 s% B0 ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ x% u" E9 R6 M4 M" a9 E5 Z
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)5 [+ V4 e4 _( |% \1 t0 V' o1 L
A:Cilantro 胡荽叶 香菜( C' x) w; [0 F9 Q, N  x. l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" V) b4 C$ ^0 W, ~/ ]
9 `- J# U0 w( t/ e+ r" E4 v% Y
60.Allspice is made from:# w, ]; |3 I3 n. i+ e; U
多香果,  多香果香料是什么
7 e8 J) N, A( P6 Q! {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 g' O2 J4 N1 mA:A dried berry 干浆果1 f0 J; s, P: t6 H. ~0 b5 u
) o% l: r, J0 q7 b  f, K
61.Which of the following are used to make a sachet d'épices?
) g3 L0 a- x# O- e0 O( z下列哪些是用来做香包德épices?
, y* H3 \/ V& `/ g& Shttp://www.sachetcatering.com/' A9 G% T7 g* a" ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: h6 W! X7 R, J- j* e$ Z! W
3 ?5 b) r' g7 |% A8 @
62.Which of the following condiments are not soy based?
7 f. i9 R2 k* Z! B. O下列哪项不是酱油调味品的?* f' s+ d# b7 \4 B8 n3 x# h
A:Wasabi 日本辣根7 a+ _, K- n  W1 t- O  S3 g0 u
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( Y+ F0 |, Z* P2 B
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:
0 ?5 [# {$ \- ^3 `1 wA:Pasteurization  巴氏杀菌
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5 z  \2 x. d+ J! \, s# H8 c9 {64.Which of the following steps is not the correct procedure for whipping egg whites?( Z# `+ j/ j$ z# k" R  ]
下列哪个步骤是不是正确的蛋清搅打程序?
7 n( s- _8 {' m) RA:Allow to rest before use. 允许休息后方可使用。9 |/ e/ W$ X, X5 d9 S
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65.The weight of a large egg is between:一个大鸡蛋重量介于:4 ?( A4 }! K# C% M$ t# j- X
A:56g and 63g 56克和63克# G. |3 L1 j+ J0 e$ u" j% E
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66.Evaporated milk is a concentrated milk that is produced by removing
9 Y( J5 C2 L" e3 U: X炼乳是一种浓缩牛奶 是去除什么做的, C2 ]4 c/ y6 }  ^1 U- h
A:60% of the water 60%的水3 K$ v" ?- J" ^0 {/ B
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67.A method of cooking that transfers heat through a liquid or gas is:
* Y$ X9 ?, W5 @! c0 n* }0 M一种烹饪方法,通过转移液体或气体是:0 i# ~/ Z2 p& I+ x- u% {! Q
A:Convection 对流
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$ ~6 a/ q1 V4 G68.The cooking of starches is known as  烹调的淀粉被称为' x0 Q( S4 c+ M  G1 x
A:Gelatinization 糊化
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; C* }/ \9 q/ b4 o  v6 |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, C9 Q% _9 D7 ]9 ]5 c. z, kA:Braising 烤9 |- f% ~5 W" h  p
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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:3 X9 z7 @! v, W3 p2 n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: L# _9 b7 }$ c% I: p
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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: G1 ^% n1 H& V& E+ A  J* g: u2 x$ |
A: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
2 E, s( n* k9 @( m  G0 jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜# P. W" t" c9 {( B2 z8 G6 [
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73.Which of the following is a principle not used in stock making?9 @+ ~5 h2 X6 h& n, ^) P
下列哪一项不是用于制造高汤(低汤)的原则?/ h8 \# s5 U- h
A:Start the stock in hot water.开始在热水中操作
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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, e' k2 U3 D; p( n0 O7 e
A:Remouillage 法语熬汤
3 ~7 s& G% H5 X, ehttp://www.haibao.cn/blog/post/176242.htm
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