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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。% q+ v1 V6 b3 n: F
- m- J# j( \/ }) T5 V" v
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。
/ u' ~7 D& u  J+ l+ l& I2 l( c) z) L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
/ I9 V' X$ j0 J( l" g5 d1.Which of the following methods should be used to determine doneness in a New York steak?
) N4 o0 p# Y! G3 n( u. e9 f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)
: Q7 u: e/ w! b: O6 m$ JA: pressure touch. 压力触摸
, J1 k! C8 Y) U" t1 {2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! e- Y% X8 T( _; w
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
( U4 f* ~# W& q7 hA: acid  食用酸
1 V6 M' Z) G  N: C: X9 E3.Vegetables are major sources of which of the following nutrients?
$ W$ c7 V2 h( C蔬菜中包含的主要营养有哪些0 `& i+ S3 M, V* o! D  o$ h
A:vitamins and minerals. 维生素和矿物质。6 X% h! B" r' u3 {3 ?5 r
4.Cauliflower is commonly served with7 i# E& ]* L" N
花椰菜(菜花)最常见和那种酱汁搭配
; d$ W! s" v$ n3 m% O, BA:Mornay sauce. 奶油蛋黄沙司8 P+ N3 k0 g) K, p+ P
5.Which combinations of products are found in pie dough?' S8 O% K' N5 O) E) 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??)* F& a& R0 m& e% Z4 G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: ?6 c3 a* h2 G' q# h8 G/ {
6The French term for mussels is 法国语青口(海红)叫什么' E. J( U* s% |* h2 \. A
A:moules.法语青口,海红# f$ r; I2 T% `+ A- _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ K- W% e, r& E  I. h( aA:faintly fishy. 稍微有点似鱼味- @9 @( m9 T. _; V# C4 o  z+ N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 b4 ?- R: n1 a% z8 K9 n7 g3 \& F# LA:2 days. 2天
1 _, M2 _( ?9 G$ U9.What are the principle ingredients in ratatouille? " ?0 `! a/ n  v$ V( F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& S# B, ?" S2 N  HA:Zucchini, eggplant, green peppers, onions and tomatoes
8 \2 e$ L9 M9 d/ T西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 J2 U0 B, w2 I3 I+ b$ ~! G5 {) g) f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 g2 ^9 Q0 Y/ O- C& f2 N$ j' C* _- w
A:cook food in quantities that will be used up within 20 to 30 minutes.
3 ~) Q8 o" U& B+ e" N大批量烹煮食物要在20到30分钟内
- [% M; w% m$ e5 q) c1 R) {7 v11.What person has the authority to issue a Health Permit?
) S" m3 ^3 {7 i: {谁有资格颁发健康证(卫生证)。
! O( y3 \/ M2 L, OA:Medical Health Officer.3 x0 E: Q+ a$ B) d& Y0 B
医疗卫生官员。
' J6 `' n, D% j- V8 k0 \. y0 B12.For what period of time is the health permit valid?
; o) _- H; V. n8 X- ?$ o健康证的有效时间是多久?
' j4 x+ ~$ V- U/ K( aA:12 months.12个月
. X( G5 i" A& W3 M2 e4 v" Y3 K13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 U/ s+ @7 Z% w8 L$ K* R, U在食物和饮料准备区,通风系统换气的标准时什么" B' N1 u" e, h, x5 q
A:08 times each hour. 每小时8次  H- v- ^9 g. B% j- K4 d
14。The minimum temperature for manual dishwashing in the wash sink is. S/ _  Y- o2 o8 o& G# V" W
手工洗碗,洗碗池的水温最低多少度?
$ Y/ G! J; ?& p" X5 n# ?A:110 degrees F (43 degrees C). 43度
% ~, B. f  B6 `7 Y% s1 k) ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 d* I, I6 Y& \1 _+ X% i$ g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  B3 ]) I, Y; V0 U: \7 i+ N
A:180 degrees F (82 degrees C).  82度4 Z" S; h7 q9 r6 ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 S' k0 I* ~9 O' Z! b! u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- V4 s& `" m6 k5 Z  \) r- a
A:en papillote.  法语自己理解
$ \' a8 a7 N) C  R& r, j( t5 t17。Wing or Club is considered a
4 Z% D0 z3 [) e翼和CLUB 被看做是一种...6 U. f- v* P8 _5 v0 h+ c; `
A:Bone- In Cut     带骨切" z. E$ A$ l2 e* @: L2 ]
18。New York is considered a   纽约牛扒被看做是一种
3 O% l2 L+ u9 ]0 l7 \A:Boneless Cut     无骨切
+ T9 P, |0 `/ V# B" t19.In general, a court bouillon for freshwater fish will contain  e3 I+ t- i/ C. d, K5 y- R1 l
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
5 S7 M. T! ]" k0 w- `3 t5 h. m# tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ _+ m) ?+ Y, K- s$ u和做海水鱼同样数量的调味料和香料
$ A; z) P' I5 A20.Anise is very similar in flavor and appearance to! r( X) N. [# r0 U) N5 ]
八角和下面的那种原料有相同的味道
" G1 z' U) G4 t) ]# D7 g7 ^A:fennel  茴香5 j5 y& T& a4 q3 }4 a! o/ _  ^/ Y$ p: f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: S, e+ s' q0 m& d" ]# |! I# d
下面那种原料更像大葱且有平面的叶子
- N% g, a$ b, w8 UA LEEKS  似蒜葱 (这边人叫京葱)
& E, Y! I1 w8 _7 A/ v22.Which of the following cutting shapes refers to a small dice
2 V5 [' G; P2 f; W& z" \1 R下面那种刀切形状指的是很小的粒(末)+ s# l4 w7 F1 v2 ~' g1 o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; e3 Z7 R8 i- G" u2 x
23.Oil is added to the water for boiling pasta in order to$ a1 d; E9 }$ a5 h2 F, V* g  t& c( Z
向煮沸的pasta (意大利空心粉 )中加油是为了. ^! W' @9 J2 J3 F: a7 d
A:prevent the pasta from sticking and to minimize foaming action.
. R5 v1 y2 ~, H- n6 [  p  t防止面条黏合并降低发泡。* |1 w3 Z4 e8 w% G
24.Which pasta dish features pine nuts and basil?7 o5 P! k0 ~4 W& m: `) W6 @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: }9 \" M5 e( n& P* R# u% ?: Z3 iA:Pesto.一种绿色的意大利面酱 " v+ |4 {4 m4 n2 |' ^
http://www.tianya.cn/techforum/content/96/563836.shtml
/ J# X; Z- X8 H3 x$ Z7 @
, a4 y% g- ]. Z1 V25.Which of the following is a spring vegetable similar to spinach?
! [# _5 z0 k( B$ Y- N下列哪项是一个春天的蔬菜类似于菠菜?9 [2 Q, ]# ^; _: J9 i" u
A:Sorrel. 酢浆草。
: b# ^* a" r& w$ T, ohttp://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?
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 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:6 L2 O1 I8 [3 f+ |
哪位厨师最早带来高水准浮夸的美食" t5 _6 n% c& S  r2 O% g
AAntonin Carême 人名 安东尼·卡罗美. }6 c2 b1 F7 N$ Y: x( l

+ e+ X& j4 [. r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) c. Q: ~! d- B8 g! k0 c3 U5 R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! H: z8 u4 c3 `8 P5 N% jA:Cast-iron stoves         壁炉
3 Y4 r  y% J2 y' U- j( t2 o% B: qhttp://www.usstove.com/products.php?id=6! u+ q  s; J+ _, i

: Y& J' Y! K* [: R28.The French term used to describe the roundsman, or swing cook, is:! t+ J8 K9 c3 x5 V& X
法国术语,用来描述roundsman,或摇摆厨师是:/ `" _# x$ p: k" x8 ?
A:Tournant   图尔南( u/ D) Y6 Z5 o# E
( l, L6 ~9 ?+ ^
29.Another term for the wine steward is:
0 h" _0 P+ k& e/ A葡萄酒侍酒师的另一个术语是:
& D3 w+ s# b8 j/ D! EA: Sommelier 侍酒师) \  C5 `/ E- i  N, |( c$ n+ s3 k

. ~- {# ^. `/ L' p. Z! ?  ^30.Molds, yeasts and fungi are examples of a:
" k# n- O1 i% }, z$ A6 ?7 h# x霉菌,酵母菌和真菌是一个神马例子
5 i5 P4 c0 j! b4 h# W' hA:Biological hazard 生物危害
3 D4 Z/ R  y- d$ a" j6 H  Y/ i
+ t3 T, D% k8 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ p& m3 h3 ^/ _! G% V* n
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 e" p$ N' p2 D( h  m* \) d& jA:40° and 140°F (4–60°C)     4-60度
7 O0 w! T* Y8 G  H- U7 T& O; Y5 e+ i1 m0 V* P& K. E" a
32.All bacteria need the following for survival:" F* I" T- t* i  d: z# l
所有细菌生存需要以下哪些内容:0 l" y8 _" w: Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# ~4 a- g( P+ N" o# z8 A4 g, K3 g, Q% V. i! Q* ?" X) s, x% N) f; E
33.Which of the following correctly represent critical control points in a HACCP system?/ I  B+ h! ]" S6 ]
以下哪项正确表示了HACCP体系的关键控制点?
; ]$ h  F) X" x9 c" X  v6 wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 a) ^7 M. K/ V( D5 Q% ^; d$ j食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) j+ z/ H0 H. h3 w9 a
3 O5 i8 O* b  N1 W2 V) F34.Which of the following is not an example of a carbohydrate?8 }3 L, u+ T8 o) B- f/ g
下列哪一个不是碳水化合物的例子?
; W; d/ ?8 z3 j( H8 P& EA:Essential nutrients 必需的营养物质
. D- v/ [  r8 Q3 A3 n  h, Y5 ]  ^- I% k) D9 E$ L
35.The process by which a liquid fat is made solid is called:
  u( X! N0 `, T( P% t5 s9 G液体脂肪做成固体这个过程叫什么
' j$ s9 r: h/ B8 h* l" t/ m4 y" FA:Hydrogenation  氢化; |$ _' o0 Z. d1 S1 D% a& i4 ?3 m5 t
( M" N1 R& a4 u6 H  _. A3 D
36.Which of the following is not an example of a fat substitute?
, a) q$ q7 h" }+ }% t, ]: ?下列哪项不是脂肪替代品的一个例子( l/ e& @/ ^$ p% M# R7 m; z: l
A:Acesulfame K  安赛蜜K表
) a5 C' d9 l( Y+ P* J- U( Z, \& i7 S) ]4 c
37.Health Canada requires that a product labelled "fat free" contain:
# V) H6 x3 ^# y* _; }. O加拿大卫生部要求的产品标有“不含脂肪“包括:+ a; U2 S! e# G' m* h& d6 j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  ^$ G7 m8 C+ m, D

+ P. D  V+ V% F3 \7 x* z38.Which of the following is not a problem associated with converting recipes?! m' z) e) t) s: ^! j
下列哪项是不相关联的转换配方问题?2 j) `5 r( J* x8 \6 q9 C1 s& F
A:Unit cost 单位成本
# J' A+ O) `. {! j" W/ H# S
* L; T: C, B  x9 h' H$ F$ q39.The condition or cost of an item as it is purchased from the supplier is called:; F- j6 K7 Q/ M# \2 ^' `# @
从供应商采购的物品的品质或成本叫什么& f- y4 K' X! c" Z6 S$ S: ?
A:As-purchased cost 购买的费用/ E3 O3 y$ C' \/ X! ^

, i" l- o6 O+ K* M+ K3 E40.The amount of stock necessary to cover operating needs between deliveries is known as:: o1 U; K% o, D/ n0 V: c
在新货到来之前用于日常所求的必要库存量叫什么7 T! a1 c" H* u; Q$ R# g. G
A:Parstock 基本日常最低库存- U& o- ]. T$ X2 v- c$ z
+ k. T0 I$ V; ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
: y1 Y% H$ m! c% }& |下面那个缩写是用来表明正常库存流程?. A& M1 D" F( C2 W
A:FIFO=FIRST IN FIRST OUT 先进先出
1 z- H- @, j, o% Q8 T. P0 \+ N$ ~) F& H9 ]3 c3 u# M( e
42.Which of the following knives is used to turn vegetables?
8 o9 q- O7 t: M) C. p4 s下面的那把刀是用来打开蔬菜吗?
) B. ^# U9 u* _& `" W8 TA:Bird's beak knife   鸟嘴刀, V$ b. k0 x- v+ I5 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 [3 F: n+ |2 n. G4 P

$ |& ]/ ]+ T- `6 F' t' q5 Q43.What is an instant-read thermometer best used for?
* K6 V: O% Z+ ?; I: B即时读温度计最好用于那方面?
& k- y/ a9 o& Z: w/ ], |A:Checking the internal temperature of a roast 检查被考物品的内部温度
% r4 L; T4 m& a. B& v  J+ L7 S
; S3 v1 Z% s3 P; x/ t9 ~. X" ?4 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; U/ l- S) B6 p下列哪些金属材料受热均匀,通常用在铁板而且非常重
' G1 y9 E" a$ m7 n5 n2 b9 IA:Cast iron 铸铁# S& f2 h( O1 M- I- G0 k$ w
4 J' ~  ?6 ], ?; w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' r' }6 C6 Q( u2 x- \: ?5 e: b
哪件装备下面有一个可移动的碗和一个S形叶片?* R5 {$ A+ a* H+ Z
A:Food processor 食品加工机
2 N0 r( j* ]5 L. j$ P0 \* _http://www.google.com.hk/search? ... iw=1263&bih=572) \" \0 N6 C# o' v$ E& K1 ^

" ]) Q) B% b' P0 {46.Which of the following is not a rule for knife safety?
+ m) J4 s/ w) {  l下列哪项不是用刀的安全规则?
( ?0 G' U  G4 l) _3 l' gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- z1 H) S" [0 D& N% T' Q: Y4 s4 N2 \: P

/ n4 l  C& r- P5 C1 S# U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ k" F$ i. h& C5 S; y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 h$ `$ ~$ v5 v& g6 \4 r
A:RondellES 0 i. X. Y2 x! K. U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* C' I# y+ [$ H6 Z0 b" _
+ }" }- Z: T8 J2 Q' T48.Which of the following is a diced cut used to garnish soups?
" o) m& U3 `5 O+ V/ m& F/ ?下列哪项是切成小方块用于汤的装饰?
* f9 b) s3 M9 \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 I; p- u8 g% j0 l  `6 c7 c9 _7 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ `; u3 S/ F2 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!!——
- ~0 `3 O& L* v; mA:Gaufrette 8 b3 M* }1 e: p% p. R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# [- @  _  c2 K0 `& {/ F1 k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( @$ ]# s6 x! u, K, E- M
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 s# K7 Z  f+ q1 a% ?$ X2 \4 ~2 z. H$ x1 n& W# y, G
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& H5 `/ L8 n. F+ 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)
( C+ m5 O' U( a. h' ^A:Cilantro 胡荽叶 香菜* _( M& r% [8 X/ C2 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 w9 h& M: P8 }0 {7 \7 ^* U

4 g9 K9 ^0 d5 J' B! q60.Allspice is made from:2 L( f+ V0 t: j& K
多香果,  多香果香料是什么
7 n: [4 K& L0 S' J8 f5 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. i* l" X2 V! W0 P, p( t+ ?
A:A dried berry 干浆果
4 f+ N- `. |, v/ ~8 A3 \2 @6 Z9 S- f6 B& D) R/ m' T4 \
61.Which of the following are used to make a sachet d'épices?
+ C! Q1 ]) v# e$ {1 R下列哪些是用来做香包德épices?9 J' \" F, v, \. i0 }
http://www.sachetcatering.com/& B  T" h+ b# N. m2 i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ H0 R4 N- \, A2 D# Z% ?1 Y9 W8 x7 B; Z) I& [% t6 L
62.Which of the following condiments are not soy based?
) w4 y7 N( I" E% Y/ q( R下列哪项不是酱油调味品的?
# ~: E3 V: V8 y' S' `3 u, iA:Wasabi 日本辣根
- P$ Z' V0 \+ C  j* M
7 M) @0 b# r' m+ B( m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# b& r, `! u. g( _! L( o( {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:
1 M0 l$ d* ~) p; ]. Q' aA:Pasteurization  巴氏杀菌2 X' }# v9 {4 H/ U
% I2 E3 }% u2 M
64.Which of the following steps is not the correct procedure for whipping egg whites?
* X3 |7 d# M. m. j下列哪个步骤是不是正确的蛋清搅打程序?
2 L9 C: y5 F% d  G" |5 u3 ^. m- [A:Allow to rest before use. 允许休息后方可使用。3 Q3 U1 o  }, U+ K5 W& u7 i. @7 F- J

9 R: n" z: b; J9 f: k8 e: C65.The weight of a large egg is between:一个大鸡蛋重量介于:' g' O, ^: b8 Z/ ~9 K
A:56g and 63g 56克和63克  z+ A( C: s3 M3 ]
: E0 \8 g' K% a! l
66.Evaporated milk is a concentrated milk that is produced by removing: {% X9 Z7 p* O: Y% d
炼乳是一种浓缩牛奶 是去除什么做的2 z5 t- {1 n! o. Y+ G8 K8 }
A:60% of the water 60%的水4 L5 t. }& b7 G2 \, B  d

( K9 t! e. f1 N& k67.A method of cooking that transfers heat through a liquid or gas is:; f( I! a- z  W4 W- w) s  w
一种烹饪方法,通过转移液体或气体是:: A& i# }1 z: ?6 Y+ c( V# f6 G* W
A:Convection 对流
/ _; Q6 t: S( @0 x8 b2 H% D  s0 `1 J2 t( ~
68.The cooking of starches is known as  烹调的淀粉被称为9 B7 |5 ?) z& k" {
A:Gelatinization 糊化
: z6 N+ I" X6 t  L1 ^: j0 t* v7 p' H9 K- U0 k' \) ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. @+ |: j' z& u$ a( {
A:Braising 烤
- K# |. l& k- ~; j8 @0 h4 i+ A, @  d# Y! ?4 D& q
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:
8 r4 t: ?; c! pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: {3 f4 `1 Q" `0 I9 h2 D; c

' [# y: I( Q! x6 B- ^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. Y2 w) p" n# p" @( H: J
A:Fumet 原汁
( d5 A9 ?- A! M) T/ T* A7 g8 t4 q+ ~, ~
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: T+ |9 N( A% S1 }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! A: U5 m3 j1 @* E/ R
7 ]9 e4 |9 a' s9 V$ n2 R* F
73.Which of the following is a principle not used in stock making?# i/ [1 |- Z8 O% }
下列哪一项不是用于制造高汤(低汤)的原则?
  \: g3 p2 @( F0 G' v# T3 RA:Start the stock in hot water.开始在热水中操作! w! t9 \& e% O* \# F: E0 }6 L
$ n# _. u- F! 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! k+ @$ ~1 V/ ]
A:Remouillage 法语熬汤2 ]( l: q7 }7 M  ^- ~
http://www.haibao.cn/blog/post/176242.htm
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