埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8084|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
8 c8 Q  W# w# ^! p  |4 z1 Z7 a9 U5 f/ V( V7 N# ?
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。+ ], g8 o- d9 v8 C. d, z
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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+ q. w0 }2 {0 \; U) C% E
1.Which of the following methods should be used to determine doneness in a New York steak?% `) b$ Y/ f7 E% ?1 l0 {) H8 E
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 C' D5 a: Q: U
A: pressure touch. 压力触摸
7 _# X) ]$ i# t/ Y, P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- E3 ^3 ^  x+ b) ~! T
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* M5 }* d# ]* x! c, D6 GA: acid  食用酸- }% ^) M* I' x" m5 o
3.Vegetables are major sources of which of the following nutrients?
- p5 Y5 U/ C$ N- M% F8 P1 y蔬菜中包含的主要营养有哪些
/ H- y- R% @9 X' k( H, @6 @4 ?A:vitamins and minerals. 维生素和矿物质。+ v/ t4 u7 U* R
4.Cauliflower is commonly served with
0 {3 f0 A( O9 r4 n$ ?" f花椰菜(菜花)最常见和那种酱汁搭配% Z0 U" o  \; Z$ K1 c
A:Mornay sauce. 奶油蛋黄沙司" E" a) X( M# R
5.Which combinations of products are found in pie dough?
, t! ~  w/ n4 S1 h8 e9 Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- Q4 U! T7 [' f2 M3 m2 ?8 CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* e% P; s( A( x" s
6The French term for mussels is 法国语青口(海红)叫什么
5 L. C  u: p6 w( N1 H2 H" sA:moules.法语青口,海红
3 ~! A! h. }5 }, N7 W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ l' {: U5 B7 j3 z; VA:faintly fishy. 稍微有点似鱼味0 S9 [8 \/ T' u2 V& U0 b9 Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 h) v; w7 X' g) w. J2 m: XA:2 days. 2天1 O  U0 ?3 K0 D" \& E
9.What are the principle ingredients in ratatouille? & B7 o9 _4 P0 k& V' o/ e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 x, M3 x- M0 F! w: }: T0 H1 Z5 y
A:Zucchini, eggplant, green peppers, onions and tomatoes
; J( p: w" C  w1 U+ Y) @$ Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). [2 |4 g$ ^  c, i( C+ Y, A# \
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; m- t" U( Z: N" O
A:cook food in quantities that will be used up within 20 to 30 minutes." q: j. l7 ^7 q  d; k+ r
大批量烹煮食物要在20到30分钟内
$ H2 S; I$ c( ~$ _% [& g. @+ i11.What person has the authority to issue a Health Permit?( O. [  p% F4 v1 S) J2 a: {/ e
谁有资格颁发健康证(卫生证)。
7 d  k. v) R7 Q% B0 c, D) R( q  nA:Medical Health Officer.2 o4 E' I1 ?! `% L6 T) W0 w( B( `
医疗卫生官员。2 Y/ w+ Q7 w/ H7 x1 W& V. x3 y
12.For what period of time is the health permit valid?; q9 `4 y! f( F6 N
健康证的有效时间是多久?
( Y, L5 Z; l% B/ s' g, w: VA:12 months.12个月- A; V/ @6 b+ q  O" W, W+ i7 _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: F# d1 t# n+ |" Z" _9 O在食物和饮料准备区,通风系统换气的标准时什么
9 T" R8 N# ]" y2 HA:08 times each hour. 每小时8次7 g# s/ P  N9 `1 f: U
14。The minimum temperature for manual dishwashing in the wash sink is) }; k7 o( s5 q2 _* u2 c" a' u
手工洗碗,洗碗池的水温最低多少度?& B+ _# {9 A) `& u5 F
A:110 degrees F (43 degrees C). 43度
) ~$ D3 R' a* r# @0 @/ k, l2 g- s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( K# R. W6 N. I( I; L0 e: {! R$ ~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$ F3 G7 x1 H3 m9 m2 bA:180 degrees F (82 degrees C).  82度3 m, q) {* z: s7 j$ W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' y. m, q. S% Q& ], F2 F) K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 ~% b/ k% R2 ^% ]' o) }A:en papillote.  法语自己理解
: y& q8 V9 i# M& u, J17。Wing or Club is considered a
! P! K4 f8 i. c4 p7 O翼和CLUB 被看做是一种...
' w+ P& s5 M, z/ u* v  ~8 u5 x1 tA:Bone- In Cut     带骨切
5 D, U1 A6 a4 j2 r: y4 z) N18。New York is considered a   纽约牛扒被看做是一种
0 b+ {3 k: K* [* X+ WA:Boneless Cut     无骨切0 R9 n3 M% f$ h
19.In general, a court bouillon for freshwater fish will contain$ N$ J" E3 j% B( B( G) w
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# L3 E! i6 ?2 z- @  [* t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- F+ N7 y8 Z0 `+ X! I和做海水鱼同样数量的调味料和香料  R8 T9 S+ z' ^# w7 F( c) v
20.Anise is very similar in flavor and appearance to9 \7 W0 Y. u/ c( f. \, ?5 O: _0 X
八角和下面的那种原料有相同的味道& r1 z2 R9 P: @* g# l& w
A:fennel  茴香; d- E$ k: v4 e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# l! e2 R, ~3 ~* Q9 A% ]" w( m下面那种原料更像大葱且有平面的叶子
  X0 r# E" a( u' @; R3 vA LEEKS  似蒜葱 (这边人叫京葱). J$ i! o: q9 t" g8 Z: I6 `4 m3 l  P3 V
22.Which of the following cutting shapes refers to a small dice2 }7 b1 u7 i! `: D2 {5 I
下面那种刀切形状指的是很小的粒(末)
* ?% C( j, C: O. R# U6 lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- b, S8 N4 f- S, h2 u. o" i23.Oil is added to the water for boiling pasta in order to. {6 O; ^8 W/ |8 s4 C% \
向煮沸的pasta (意大利空心粉 )中加油是为了& W) t7 |) A) R6 c
A:prevent the pasta from sticking and to minimize foaming action.
; l! u* v# r8 F" m) Q6 M防止面条黏合并降低发泡。
( [3 Q4 q% u5 T0 d24.Which pasta dish features pine nuts and basil?
9 ^4 h7 T9 }7 W; p. e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 V/ H9 l- G0 u7 y2 ~
A:Pesto.一种绿色的意大利面酱
9 m. l; w4 z- C3 D% q1 I, Ahttp://www.tianya.cn/techforum/content/96/563836.shtml$ ?7 F- P) M1 ]% g9 P5 L

! z" e" w0 T6 D25.Which of the following is a spring vegetable similar to spinach?
$ f7 s6 P, ?& x3 q- J' }下列哪项是一个春天的蔬菜类似于菠菜?+ H/ }8 P& P  N0 q: R8 ^
A:Sorrel. 酢浆草。
( Z. i0 z& {3 U! a9 dhttp://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:1 l( r( c) \4 E; K8 L3 P0 O1 w, b
哪位厨师最早带来高水准浮夸的美食# {; N# p2 P  q4 C/ @
AAntonin Carême 人名 安东尼·卡罗美# |  W. ~  G, |9 p- `5 y
+ A- p7 G) E  D& H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! o8 j7 u. }2 }. T0 z) G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) o1 m4 n7 z: y7 r5 Y* I% l% D3 s5 E
A:Cast-iron stoves         壁炉
4 T$ z+ q$ H! j1 J: z$ |& P9 Ohttp://www.usstove.com/products.php?id=6
3 v. k8 ?( n+ Q- ~) w. p
% ^/ s; A# P+ G: m2 e- w; ]28.The French term used to describe the roundsman, or swing cook, is:
& I: ?3 t/ H4 C, n; ]/ j. i4 |法国术语,用来描述roundsman,或摇摆厨师是:6 T8 z: P, u0 ^
A:Tournant   图尔南
: d% T' d$ O; y! {. s
* T# x' V" T  F. l3 ]/ D29.Another term for the wine steward is:
. R7 |% e9 p4 S  W葡萄酒侍酒师的另一个术语是:
: r& m3 R* d; f4 }$ @  vA: Sommelier 侍酒师
6 b" [3 X( E8 G% B) S: L/ _7 K* _0 z- B
30.Molds, yeasts and fungi are examples of a:0 h' A1 R: W9 r( `4 w$ ?
霉菌,酵母菌和真菌是一个神马例子$ s- _3 v/ y  Z' x
A:Biological hazard 生物危害- C, S' |/ Q, j3 _+ ?5 e

+ ^/ u$ ?5 D4 M8 m. `8 a6 D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ H5 ]% ]: ~2 }9 i  a根据加拿大食品检验局,食品的危险温度区在多少之间:
. {6 _1 E! v3 j& k% O- M& |A:40° and 140°F (4–60°C)     4-60度$ L" G. F' v; v; ^
) W: I7 }5 z# N0 d+ ~
32.All bacteria need the following for survival:
9 U: F6 _$ M( v6 A所有细菌生存需要以下哪些内容:7 ]( x1 b8 _- j0 H! I! _
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: b4 ]5 m$ ]% i# V. W+ C
7 Q0 y1 N6 _3 i$ [) N
33.Which of the following correctly represent critical control points in a HACCP system?. O! `' ?6 q# F
以下哪项正确表示了HACCP体系的关键控制点?5 J/ D3 D. t/ D) T6 U! \1 j! P' c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 s" R0 j0 E& Q- H3 O" x5 R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; p$ X9 S5 B1 @7 ?# b9 R( {

, i( m% Z/ `5 ?: Y2 Q8 W- E34.Which of the following is not an example of a carbohydrate?# j- j1 g- I5 n( w+ b, i+ t
下列哪一个不是碳水化合物的例子?9 a! B( ~2 ~/ F% E% Z& X
A:Essential nutrients 必需的营养物质) v4 N( q5 r( k8 ~, x7 n
8 r: F0 N- \+ k4 ^# Z3 N
35.The process by which a liquid fat is made solid is called:' \8 @; h3 g8 S, S
液体脂肪做成固体这个过程叫什么1 u& M* J* ?+ g6 k! `8 k7 z
A:Hydrogenation  氢化
% J/ d" \6 n/ ]" d/ }
! B. v  j% _& `- O0 E7 h36.Which of the following is not an example of a fat substitute?
- O, ~: Q/ P6 j$ j7 P. @' I下列哪项不是脂肪替代品的一个例子- H( G) q) X. u* T# w
A:Acesulfame K  安赛蜜K表) q: v7 `; g, `/ g
0 r& ]0 K2 k. J5 {
37.Health Canada requires that a product labelled "fat free" contain:
2 j& ^, ^- ^2 L& q& Y加拿大卫生部要求的产品标有“不含脂肪“包括:
. d0 z/ r# E; CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' f# r" E7 m8 ]7 h) o
  T  T" i, T0 u: @4 V$ L  q38.Which of the following is not a problem associated with converting recipes?
6 Z+ O& \" _- I$ J/ f! f' u/ }% g下列哪项是不相关联的转换配方问题?* a) v1 X. }. f; u9 Y$ |* h3 \, x; u
A:Unit cost 单位成本; O3 Z: U' T8 M# g! U7 b  ]* V

/ G9 t* \3 z( |# c8 a39.The condition or cost of an item as it is purchased from the supplier is called:; V. i/ D4 S" G, q
从供应商采购的物品的品质或成本叫什么. t; ^$ \- q5 w+ k: z* h" `3 u  \
A:As-purchased cost 购买的费用3 x& Y) ~1 B3 ~5 ^' V, l
* g+ x5 b% G; J3 N- u7 V* J, }! I
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ {$ }+ C2 p8 r3 `8 {! w在新货到来之前用于日常所求的必要库存量叫什么  z# i3 O8 W" O+ N9 ~9 T
A:Parstock 基本日常最低库存0 Y# ~! _. s/ W
! ]$ K  o9 U' J% X* I
41.Which of the following abbreviations is used to describe the proper rotation of stock?# E9 n$ R5 s! z3 `
下面那个缩写是用来表明正常库存流程?3 S2 n# Q3 n5 Z
A:FIFO=FIRST IN FIRST OUT 先进先出( m2 s9 I, H! T7 f- V

( {. z- ?: q' p8 }* Z( M2 a42.Which of the following knives is used to turn vegetables?
; o1 `( ~4 {5 z# j) J下面的那把刀是用来打开蔬菜吗?, ]. ?8 r) n4 @7 Y, E- K
A:Bird's beak knife   鸟嘴刀( j' y& \4 D& J/ j4 Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ t! e  r  @/ r2 B$ C, r/ s

$ d" p' y- b3 C" g6 n& L# d43.What is an instant-read thermometer best used for?
' {- j: D0 c9 Y即时读温度计最好用于那方面?; }' S  I9 Y) f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 ?+ f" Q7 l9 l* H9 x1 m" V( d- k* M" i% J6 |, V' |7 b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% W* e0 [3 e) F) I4 S2 x下列哪些金属材料受热均匀,通常用在铁板而且非常重/ |/ X5 Z& Z2 M* t2 L0 A
A:Cast iron 铸铁0 K$ O: X  E% w# e( l; U

( P3 {) W& B5 }3 k! k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% l. {8 w8 j( K8 [4 w! [0 I哪件装备下面有一个可移动的碗和一个S形叶片?
. y( Q( F5 |5 a; i! M% z* e; SA:Food processor 食品加工机
. A- d% v$ _- y4 zhttp://www.google.com.hk/search? ... iw=1263&bih=572% D; l3 ~5 v: i0 ~1 v6 s

( D8 u$ H8 d8 O: D46.Which of the following is not a rule for knife safety?
1 ]) T) C/ L1 c下列哪项不是用刀的安全规则?5 i; w( c: B: ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  z7 l: V: U) t) G* s0 \  h

# W) _& a$ r- K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- Q9 c9 @6 M% D( ?+ g0 s/ V: F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ w" o' `1 k- p+ L/ BA:RondellES
, V8 J( O  C, m# n! Q+ ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( M$ F1 m" w+ ?; u  f/ @5 E
' U! b+ C9 r! {& n) E
48.Which of the following is a diced cut used to garnish soups?" F: N2 M8 Y( Q
下列哪项是切成小方块用于汤的装饰?
; `, B4 L# i1 @% i6 `7 |. ~A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% m1 {2 ]% a$ p! Q+ i. e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% _4 M  [2 ~! @; D9 i7 d' ?' H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!!——
5 S$ `$ I  l' x- u/ L' u& HA:Gaufrette
4 E7 n( ]  a3 u8 r5 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ W1 i) F. k# m4 A; Y) D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 T5 i% t. w) W5 S# e2 z, L& o) u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! h$ G/ k& }: l; o

# ^. d; x7 Z" A$ I- c+ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 |3 m6 U  y+ J" G* 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)% B; f, P, m6 p* Y( ?: n: c$ j
A:Cilantro 胡荽叶 香菜0 x: E2 m3 q. X9 w6 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' `/ ~0 x/ ^% z# f/ w* _) S
1 v* {% A7 u% j" z& ?: B60.Allspice is made from:
: l& d  c4 f1 R* A4 X 多香果,  多香果香料是什么/ R6 W5 i- \) Y( {5 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( b. S$ G9 {- D" K+ y! r! yA:A dried berry 干浆果& `9 q" f; `3 @+ M5 |: ^+ p0 n
# l  M/ A* T0 D: }0 u9 Y
61.Which of the following are used to make a sachet d'épices?
# U* b' N; e6 m下列哪些是用来做香包德épices?2 T3 ~' Z% y6 q/ c" ^9 C
http://www.sachetcatering.com/7 X- ]+ F- U7 w" s+ W8 k3 Y$ X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* h' i0 O2 V7 G& E  I* d" k8 `

! `. u5 \3 Z7 k* _; P5 `& x" q62.Which of the following condiments are not soy based?
1 @0 e1 \3 d  c  u; n( N下列哪项不是酱油调味品的?
; R3 g% M$ x9 b$ O) ^. _A:Wasabi 日本辣根
- [: V+ z' J- A( T: W9 V( W0 O/ Q# w1 N* W0 N$ g8 z& y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& ~9 p6 I' x5 x. E0 r
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:
. r9 l! L" [$ J# K/ a0 VA:Pasteurization  巴氏杀菌2 C; l( x& z3 Q, D6 n( u1 u
; U9 N0 j, d  {$ Y
64.Which of the following steps is not the correct procedure for whipping egg whites?, S; |- y  l. N5 x
下列哪个步骤是不是正确的蛋清搅打程序?/ m( a4 N* G' J: R/ O: Y5 T
A:Allow to rest before use. 允许休息后方可使用。
( O5 f# A6 N! P" b0 {; S- }5 ^9 [5 c6 {0 D: O
65.The weight of a large egg is between:一个大鸡蛋重量介于:, T9 _" R( e" p& O/ L$ ]0 ]" w
A:56g and 63g 56克和63克
; c4 m" m, M$ z. F& G! V7 ]2 i2 J0 V, y  Z3 a- G% W, @, p6 X
66.Evaporated milk is a concentrated milk that is produced by removing" y" W; L! V- U/ j) X7 a) ]
炼乳是一种浓缩牛奶 是去除什么做的, C" @* v$ i: l" m
A:60% of the water 60%的水
* N0 x/ H' P) P% q  N* [! e: S) C! g9 ?) ]6 W: U# |  m
67.A method of cooking that transfers heat through a liquid or gas is:9 F& P& m4 q, O+ H8 S
一种烹饪方法,通过转移液体或气体是:
. \( @( m- ?4 W$ QA:Convection 对流
3 a. l8 {) Z$ V! `. T6 D4 {6 N' H! _* N8 O# J: x$ E, Z
68.The cooking of starches is known as  烹调的淀粉被称为
1 |: ^  E0 d* h7 ]  W" xA:Gelatinization 糊化
# m2 C& W. ^" p7 c
, R9 j4 H. `5 T; x: z! m3 ?: F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; o5 u5 Q2 z0 q$ `3 ]( w1 E6 _, oA:Braising 烤
8 u$ ]6 U$ i+ y9 ^
4 q+ _2 }3 z. @" K' @8 E! g, [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:( z8 o8 r3 ~5 o& g0 @+ k
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; e2 E7 Z, r2 y- k
9 a# S8 g* y. x& U& k9 J
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& T+ q8 `( s5 u; l7 t
A:Fumet 原汁. c: O) |0 S- J! ?; b; l
$ j8 {  s) O) n, \/ h
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8 T  g& [) [8 x' u$ |% p/ d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; a2 i: m6 q2 [# X: w3 y

. i8 ^- R) m7 O% N) d: k4 p& U/ U73.Which of the following is a principle not used in stock making?! S; r7 F3 H9 w6 d
下列哪一项不是用于制造高汤(低汤)的原则?
% y4 Q5 A  P6 D6 `A:Start the stock in hot water.开始在热水中操作( ~3 t0 B) q$ x2 z6 Q$ K
1 d  |& [% X! y4 l3 p4 F' Z
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% ~# f& p, P. i  u8 o" e+ J
A:Remouillage 法语熬汤
' E! @  n" b7 F8 H6 X7 @. Ahttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-4 06:49 , Processed in 0.170575 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表