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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。6 N/ ?9 V+ _9 g7 u4 S" y

- ~  t6 ^- q  ~5 N& j# |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。
" i! I2 f0 v7 l7 U& d& i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
理袁律师事务所
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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
0 j8 C7 m. I+ a, Q. E9 v1.Which of the following methods should be used to determine doneness in a New York steak?4 c  L0 i0 Q/ L1 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)( \' S* z9 [$ r' j( X
A: pressure touch. 压力触摸1 `) M1 e+ a: c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: v" ~* H4 V: O
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
) v( ?" T' S( \7 j9 cA: acid  食用酸, p) t1 w) p* X
3.Vegetables are major sources of which of the following nutrients?+ }7 ~9 `4 u8 c' Y! ^7 J
蔬菜中包含的主要营养有哪些
% |8 n0 ^; [$ }2 jA:vitamins and minerals. 维生素和矿物质。: k1 o$ A$ D; U" R# M0 Z9 @# U+ O( \
4.Cauliflower is commonly served with
$ y$ g# i! ]/ _花椰菜(菜花)最常见和那种酱汁搭配9 Y5 |+ R! ^) ]: L' }9 I
A:Mornay sauce. 奶油蛋黄沙司
1 ?" Z: m0 @5 r5.Which combinations of products are found in pie dough?) \0 a5 x* G4 ]) M# O, M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ Z2 T. P* J* \  t$ c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. K! w7 P6 O& H6The French term for mussels is 法国语青口(海红)叫什么) {4 n$ f" v% D
A:moules.法语青口,海红
& n* \; C+ p/ V( P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  ]1 n3 ~3 s: _, q- `3 d" j& ]! o' eA:faintly fishy. 稍微有点似鱼味
7 b9 K* n$ F! x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 f, \! g$ r9 F5 ?( _A:2 days. 2天# R* {: P0 d* @* Y" B8 s+ c4 s$ M
9.What are the principle ingredients in ratatouille?
9 B( l/ C, r. l$ o9 |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 ]% _" ^6 y% W) v  G: ]
A:Zucchini, eggplant, green peppers, onions and tomatoes2 P, O$ ~9 D; e. R  a1 R9 `5 E. l* f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 [# a1 ~' d2 A1 N7 b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% h. @1 v4 Z8 c* ]8 K: |
A:cook food in quantities that will be used up within 20 to 30 minutes.- g* X' A0 \. r5 R  F- J+ I
大批量烹煮食物要在20到30分钟内
7 h  m- L0 D7 g$ L! [0 w8 R11.What person has the authority to issue a Health Permit?
7 f& D6 @% r+ z谁有资格颁发健康证(卫生证)。6 P# x# K, Y. \
A:Medical Health Officer., Y; G: A* h( q2 }9 V3 \
医疗卫生官员。9 C$ E/ [" q/ Y, \, T- a3 v
12.For what period of time is the health permit valid?
: y4 l, R0 O* V# u; {健康证的有效时间是多久?
: [- Y: g/ E1 i: ?A:12 months.12个月
% ]5 z1 [, u9 N- J( c6 U( C13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 i6 q9 J. c# s2 e7 n在食物和饮料准备区,通风系统换气的标准时什么
: Q  D! b- q1 Y  I6 l, d! C" i' cA:08 times each hour. 每小时8次- j' x& I$ t2 K9 t6 o+ u4 Y/ l) g
14。The minimum temperature for manual dishwashing in the wash sink is& a  `! Q/ g  r8 n1 `& r. b4 @
手工洗碗,洗碗池的水温最低多少度?3 U2 @& P' J$ E0 f
A:110 degrees F (43 degrees C). 43度# Y* i0 }; `$ X" `( e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% {+ `! Y4 U' H( x1 U: e
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 {. D1 `% }$ G, Y# E; v5 s% m' g2 o
A:180 degrees F (82 degrees C).  82度% s2 d/ S# w" o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' w) q& U3 X9 d9 N! T# @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: l" |% ^+ e. [+ CA:en papillote.  法语自己理解4 e2 i/ @4 \. ?
17。Wing or Club is considered a
7 B' M8 v% \8 T. N9 U5 F翼和CLUB 被看做是一种...3 {" _6 H" C" {' y0 j
A:Bone- In Cut     带骨切% ^: _3 i* G0 s3 R
18。New York is considered a   纽约牛扒被看做是一种% h. a- q8 W* C6 n; A4 A* `
A:Boneless Cut     无骨切) `% k/ }  i; Z* D6 F( C
19.In general, a court bouillon for freshwater fish will contain
9 }5 v+ h: M8 u- ?- B" [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
2 T4 a' b' s% K. {6 |2 t; D0 ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' X0 i) _3 W4 _4 L/ ^2 Y& u+ @和做海水鱼同样数量的调味料和香料5 h4 h( B- o1 q
20.Anise is very similar in flavor and appearance to
' d: K' s; h& w% I7 b) Q/ I9 n/ v八角和下面的那种原料有相同的味道. S7 S3 V/ Y. N' Q; C& g# m
A:fennel  茴香" F& i9 r1 S7 N8 D0 g. k. F* j
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ z+ R. F7 L) c! m# z3 {) M下面那种原料更像大葱且有平面的叶子% U0 d4 ?, o$ b( j$ Y
A LEEKS  似蒜葱 (这边人叫京葱)
8 }% x) f3 B- j9 x% ?22.Which of the following cutting shapes refers to a small dice
2 B# n# i! J; t- v. I下面那种刀切形状指的是很小的粒(末)7 f# w% s' D' Y9 I& m+ j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 f5 `% L% G) A# B
23.Oil is added to the water for boiling pasta in order to
5 ^* s5 n& n2 Q8 }向煮沸的pasta (意大利空心粉 )中加油是为了' W5 ?/ S8 [7 G: b% P
A:prevent the pasta from sticking and to minimize foaming action.
& p  U' F& }1 |, u- e3 H防止面条黏合并降低发泡。2 H) i. v7 b5 ]3 f0 X% `8 z
24.Which pasta dish features pine nuts and basil?: `0 J. n9 K6 P8 P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" o( N# N  L8 g% d& AA:Pesto.一种绿色的意大利面酱 3 m8 N0 H  [; U& ]' j3 t
http://www.tianya.cn/techforum/content/96/563836.shtml
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8 ^9 S* S, K5 f6 c% Y# g25.Which of the following is a spring vegetable similar to spinach?
- Z# m' u) F! a, g: i1 ]4 \下列哪项是一个春天的蔬菜类似于菠菜?
! r/ d! |+ K+ M# `6 yA:Sorrel. 酢浆草。. N  Y  N6 ]. E! S# s$ p3 [
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:
+ B# g$ U6 a) g$ A哪位厨师最早带来高水准浮夸的美食- `' {) m# j! V5 C" }3 m. I
AAntonin Carême 人名 安东尼·卡罗美* V8 k9 \# A) h8 e& _" p* F
9 `3 z; A) F, I/ J% o  \/ `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- a2 ^% {" A6 ?3 c0 S9 d! a* r: t; 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 。- m5 M1 w& C7 a; q$ ~. r" U
A:Cast-iron stoves         壁炉# r  b3 W1 o! P, F. {& x
http://www.usstove.com/products.php?id=6
! T' f1 n; Q& i% C2 ~
5 Y' g+ j: q4 I& V  N28.The French term used to describe the roundsman, or swing cook, is:+ M& K5 R7 T0 o* X, |
法国术语,用来描述roundsman,或摇摆厨师是:
0 }# n2 f5 c- K7 g3 f# ^9 v! XA:Tournant   图尔南
3 [1 p; d4 }$ [6 w8 a/ }8 K6 n# J% ^8 j# u7 p# w" n
29.Another term for the wine steward is:
/ X7 O$ }3 ?5 P7 w葡萄酒侍酒师的另一个术语是:
% k, E6 c$ `# ^9 H3 oA: Sommelier 侍酒师" C1 X8 f' ]- d$ |' ?4 x) M$ L

$ V6 O( v, Q1 c6 E  o30.Molds, yeasts and fungi are examples of a:  ]1 f  j$ j2 E4 b2 f; J9 {
霉菌,酵母菌和真菌是一个神马例子
5 z* U0 J: f0 W! ~8 L  n( y* M. S  {; o0 AA:Biological hazard 生物危害$ t% H4 \8 x8 q) K, y/ U

. f: r, S9 {4 C- I2 R& ]' I  E3 x& U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 I- t' ^0 G2 Y% g3 ?: j8 }: {: w根据加拿大食品检验局,食品的危险温度区在多少之间:
& F, W2 y) t9 D) H0 }A:40° and 140°F (4–60°C)     4-60度6 d: V, u4 Z+ O7 o) m2 M
/ r9 G" P6 S2 \3 u$ t1 M3 D
32.All bacteria need the following for survival:, Y6 l  z/ T& h8 M4 D+ J) k+ p9 \
所有细菌生存需要以下哪些内容:$ F8 |! {! w+ o0 u2 d( v" v9 P( I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 F) j( V  }- H' v# L% t

: x: I; d5 h% V, V33.Which of the following correctly represent critical control points in a HACCP system?
$ ^9 r' T+ R+ G5 D以下哪项正确表示了HACCP体系的关键控制点?9 V+ S+ R, \4 }0 [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) e' C1 O4 F$ B. M* K% L& @! }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 I9 L8 n2 S* R" s9 D6 y% [
3 C' E5 f2 u- E& v& m4 W0 m
34.Which of the following is not an example of a carbohydrate?
1 |6 e) ~8 {& T: W0 f) z1 Y下列哪一个不是碳水化合物的例子?
1 }" o$ [7 j; J2 \A:Essential nutrients 必需的营养物质2 d  w  S) q, n3 O

( }4 D+ X' N$ G" G3 i) V0 B35.The process by which a liquid fat is made solid is called:) M$ \- G1 H; B, i7 I9 x9 |
液体脂肪做成固体这个过程叫什么6 K$ D0 C( [0 E! m0 r1 C% A
A:Hydrogenation  氢化
& j" G# j- \1 @+ c* a6 i- f" d3 k) e& F# |4 ~3 F
36.Which of the following is not an example of a fat substitute?7 o) Y' j$ L7 n( Z$ R6 z
下列哪项不是脂肪替代品的一个例子
( y  u. d! I6 i- mA:Acesulfame K  安赛蜜K表
2 ^1 N3 I5 M* X4 I7 w( S  f" y) l: h% b" u* D- X4 G3 Z0 L% M
37.Health Canada requires that a product labelled "fat free" contain:
2 e8 |4 @0 f4 k9 B5 k9 v加拿大卫生部要求的产品标有“不含脂肪“包括:
. d/ K+ ~( U5 ^8 n4 L. i+ TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" N5 |5 i5 Y1 I/ H" P- E8 G- M/ `
38.Which of the following is not a problem associated with converting recipes?+ q& ]/ x0 D6 Z( E& n2 Q0 t
下列哪项是不相关联的转换配方问题?
5 E1 `8 q; S  a+ v% I/ aA:Unit cost 单位成本
& v8 K2 G0 h! l0 G8 T/ O/ U  s$ \2 c
39.The condition or cost of an item as it is purchased from the supplier is called:# V+ n- o: x$ K2 d. R. j2 h; d- p9 {
从供应商采购的物品的品质或成本叫什么
1 g( T6 D$ A3 `8 x" i- RA:As-purchased cost 购买的费用
, g+ d& Q/ \1 C: q+ ^: p9 N; b5 t* _
( P  N5 R5 ?7 Q% X2 A) L40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 }' r$ F  D* U2 Q5 M$ G: L+ A在新货到来之前用于日常所求的必要库存量叫什么
6 m8 T3 M/ S5 z: l3 U( vA:Parstock 基本日常最低库存: _% }; x5 \1 ?/ |

! E/ z/ D! C4 [( i41.Which of the following abbreviations is used to describe the proper rotation of stock?
" @$ ?# i. ?. m% z) D8 g& p. n下面那个缩写是用来表明正常库存流程?
0 L8 o- C8 x+ S" H: g8 u% IA:FIFO=FIRST IN FIRST OUT 先进先出' I  z  B4 U/ J3 `5 w9 [

" x( q3 [+ d/ j5 A8 d2 a8 u, r42.Which of the following knives is used to turn vegetables?
& s  |! n  p3 X2 ^下面的那把刀是用来打开蔬菜吗?
0 b9 m( {6 n) G, \, x7 O! v3 vA:Bird's beak knife   鸟嘴刀
6 Y8 b5 @/ h  Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% V5 S% `1 c$ Y& H
& v2 N' {8 g+ z% |, X
43.What is an instant-read thermometer best used for?
5 u! n: ~, [& f0 h- ]4 X2 n9 `& x即时读温度计最好用于那方面?
9 h2 h  A* b/ O. Z# U) ^# f& \A:Checking the internal temperature of a roast 检查被考物品的内部温度4 _0 E* O0 C4 F: K/ y" Q

8 C1 \5 G8 {, R' r3 j  v( R2 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 r6 O2 z* Q5 `! d: K. }下列哪些金属材料受热均匀,通常用在铁板而且非常重; }, g0 t' Q+ D. ^4 P) {% X
A:Cast iron 铸铁0 f9 c0 P0 l- A! [5 w& A/ r# o

( H/ f- v; C- Y8 S8 {' M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 E# w$ Z0 U' V; o哪件装备下面有一个可移动的碗和一个S形叶片?; `; T' A0 G- ?: Q  F/ z. H2 p
A:Food processor 食品加工机
! Z+ W$ |% J, u: u1 ohttp://www.google.com.hk/search? ... iw=1263&bih=572
2 B4 \& V  q* B4 |  R
# S, u- y3 \+ W46.Which of the following is not a rule for knife safety?% r  V7 I; i; |5 w( z
下列哪项不是用刀的安全规则?1 ?( b7 u8 ^) z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  n; K; E3 r, U" Q* {: g6 N
2 u, N2 k4 Z7 b. g( \/ k" ^  [; @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ K/ M3 S( N1 n0 C6 A7 h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ \7 d+ H' ?; d  S0 W% j1 D- U
A:RondellES . }0 {, i. d7 m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& z1 z& e  }  v9 {% [& Z/ L( F0 H8 M% m* @& E4 K) [9 A6 c8 N/ {
48.Which of the following is a diced cut used to garnish soups?
4 y) B0 P9 U6 O1 c( s* o  P; a下列哪项是切成小方块用于汤的装饰?
# ~) L2 U2 Y2 O+ s% ~A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ h# A2 Q8 ?8 n$ \5 u4 m
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 b% L1 J6 y. M  E8 g1 O' ^$ b
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!!——. |, s- p0 C$ X. u: z: ]
A:Gaufrette
1 b' g' Z2 H$ z: d0 e. Ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  b) m) r1 ], N- k* [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ y# h- A8 J4 B% ~, w4 d# EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; W4 F6 G0 X& e6 H/ {" e0 M0 {, e5 t1 c( Q# p8 @; }* I( C: O9 B
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 a  i/ k! F' J9 p8 D- w
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)6 R, ^6 ~; P8 S: r5 `0 c
A:Cilantro 胡荽叶 香菜4 G' {& O0 C  R1 C$ c5 V5 K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 H# N9 L& K! b1 Y2 }) |& _7 D6 ?/ J" v, \7 N- X3 n  W
60.Allspice is made from:
' h9 |) c( P. Y; r  m 多香果,  多香果香料是什么/ H: v( o7 H: M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  |8 Y6 i& O% lA:A dried berry 干浆果+ Q7 |, `. ]- ^) G
* r3 j' q8 z' \# d7 |
61.Which of the following are used to make a sachet d'épices?
' o* @" @3 Y7 ?& i$ H. q0 z7 t下列哪些是用来做香包德épices?9 P( h% Q+ S3 w& }4 F/ j) p3 ^
http://www.sachetcatering.com/# m# J* p% h) i% D7 J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) {0 O3 ~& P: `) ]5 Y* a# I
2 B/ }: K$ O- [7 u9 ]7 {$ }' ~62.Which of the following condiments are not soy based?
3 t9 A3 _: f& h" K4 ?下列哪项不是酱油调味品的?
* u. E- h- |: x5 F; xA:Wasabi 日本辣根
9 k5 V/ K! }6 m1 I$ x% Q7 }8 p! y
+ d5 [9 f/ t9 `' e: p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" N# A( r% S. V* c9 u- Z) D# l/ 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:
+ G5 |8 f3 Q+ C+ c7 MA:Pasteurization  巴氏杀菌# u! W. U( _  u6 t
$ ?2 q# o3 g  v% Y# P% b
64.Which of the following steps is not the correct procedure for whipping egg whites?: t3 y& L6 n, [- _( v5 o- a# n$ m
下列哪个步骤是不是正确的蛋清搅打程序?
; z2 r  b' V% a0 u9 S& E% GA:Allow to rest before use. 允许休息后方可使用。
; W# l+ ^2 ]: z$ X' r5 }# p6 s$ A2 v/ [* `, K5 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:, V  b$ q% z$ e  S# h9 X/ p
A:56g and 63g 56克和63克6 @! `' U& \) q! G5 `# P9 F* _

( R5 t. _3 g1 ^  O" R( R66.Evaporated milk is a concentrated milk that is produced by removing
) m2 y: T2 r/ T5 m炼乳是一种浓缩牛奶 是去除什么做的% a' H  f% z. K9 z% G
A:60% of the water 60%的水% Y  M1 `' m, q

/ z* {2 K! L* @67.A method of cooking that transfers heat through a liquid or gas is:
+ }, @! M: P* o3 F  T0 H一种烹饪方法,通过转移液体或气体是:' Y; H2 p" l: E8 D
A:Convection 对流
) i: [- u5 ?% l. S
: ?2 X) ~. |) a* _; P% y68.The cooking of starches is known as  烹调的淀粉被称为
5 o2 _- x7 N4 c1 N2 M* jA:Gelatinization 糊化
+ r1 K6 ~8 W7 S; V8 Y& L7 [8 R3 l- n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ g% N% c- K6 b# D" x) M
A:Braising 烤* j  x" W& M! `
: V; z8 p+ M0 A2 h3 A
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:
: U: c6 a4 l) QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 R# `" ]; W! l$ j" R

. K9 Z; p. i) D  M! I71.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; W& e, m; Y: ?6 s
A:Fumet 原汁- V$ D& m5 `2 M6 |5 t1 P

% [: f" Y2 o) O& P9 ^6 _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) H+ ~* [/ c2 m  L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) F1 _. i1 E) A6 ^9 n

1 d8 C+ l6 q; L5 C" p" l73.Which of the following is a principle not used in stock making?
, p# L& K. K' L3 ^% Z下列哪一项不是用于制造高汤(低汤)的原则?- K( _+ k+ t& G. c3 F6 b
A:Start the stock in hot water.开始在热水中操作
* o" r7 h+ ~3 z% w5 L7 g8 ~" j  D4 W* q
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
  G+ b# p# d% i! [! YA:Remouillage 法语熬汤
- T1 `# @2 u8 u$ v7 P+ e% Qhttp://www.haibao.cn/blog/post/176242.htm
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