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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。
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5 l3 A1 n- a' ^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。
  Z' T) S/ h+ {3 [& V7 M  z6 p1 O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
! k9 B7 z+ H% ^0 G% x1.Which of the following methods should be used to determine doneness in a New York steak?
  F* _6 q4 o( @/ n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)" E/ B2 B; d& \  S  b
A: pressure touch. 压力触摸+ M8 o9 K7 z1 Y! a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* C. L) o  ]% X5 x
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
1 C0 q; r6 C' n4 G& q8 [! o) z& BA: acid  食用酸
- ^# m5 d8 K' ~! j8 r' B$ `$ P* l3.Vegetables are major sources of which of the following nutrients?
; ^! ~- j% {+ Q+ i. S7 g" P6 i, g蔬菜中包含的主要营养有哪些# K; a5 R* I6 G) k: W9 E% @
A:vitamins and minerals. 维生素和矿物质。
# F* e1 I5 t8 f% O% c4 g& n4 h4.Cauliflower is commonly served with% I6 C8 M2 T* b' l7 d! S' i
花椰菜(菜花)最常见和那种酱汁搭配: P) Y+ l7 V- Y/ S$ f( B! W* f
A:Mornay sauce. 奶油蛋黄沙司
* S& t- Q5 j! A- i# \5.Which combinations of products are found in pie dough?! U8 h% Q( O$ t8 P, g% y3 ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 A$ ]) G: n2 W$ ~# tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  m8 s; |' d7 U) o+ i/ }+ t
6The French term for mussels is 法国语青口(海红)叫什么
/ P3 l; S6 |: A7 F7 b, m) z* dA:moules.法语青口,海红
% A2 l+ b% g1 s9 }% o* ~3 V& W! e1 x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- s/ o& B2 M& rA:faintly fishy. 稍微有点似鱼味
! y; b. v  O' Y2 m/ H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, c. W9 b( P2 l- [9 B
A:2 days. 2天; l! c- M6 Q& k4 U  e5 g: V! w8 q
9.What are the principle ingredients in ratatouille?
6 t1 R- g2 x5 R1 t  u) f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- ~3 I7 B7 P" Z" K- V3 j0 EA:Zucchini, eggplant, green peppers, onions and tomatoes4 @: ], k$ i7 i$ E: v& A% l; ^) Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# x/ H2 Q6 n( _$ k3 o3 k2 \- j) [+ D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" E5 {, k: j% r4 Z  E
A:cook food in quantities that will be used up within 20 to 30 minutes.8 V( E! g. Q+ R7 \- ^; s$ I
大批量烹煮食物要在20到30分钟内  e7 E2 w- [4 f+ J7 u1 w0 B
11.What person has the authority to issue a Health Permit?/ V/ A% ~# Q& x. a. s' ]# d: F& N/ C
谁有资格颁发健康证(卫生证)。: s. q- V* J3 F! |# V5 p
A:Medical Health Officer.7 B% v* h9 v; d1 _/ ^7 X$ I0 i1 Z
医疗卫生官员。
1 T1 w6 p2 T7 l5 L) I12.For what period of time is the health permit valid?) G7 D* n! l+ t5 [$ O& X
健康证的有效时间是多久?" a9 K2 ~# n# Z4 ^' p5 Z8 |" N- I0 C
A:12 months.12个月* e6 `4 z1 L/ _0 I3 N& r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 |; u' ?# ~6 Q/ |$ U
在食物和饮料准备区,通风系统换气的标准时什么
3 H! w8 r! Q  Z3 JA:08 times each hour. 每小时8次" \# _+ j+ M7 i% m, D" h0 D
14。The minimum temperature for manual dishwashing in the wash sink is
1 c  c) L( [9 |8 _2 v! H手工洗碗,洗碗池的水温最低多少度?
( ^1 L; r2 W5 B; u8 Y  }' C- CA:110 degrees F (43 degrees C). 43度+ y$ m$ M( u& W7 S# B
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# o! E7 U3 j4 o0 m; d( s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 R: _% l) g7 z; c& C! GA:180 degrees F (82 degrees C).  82度
% ^7 z5 M/ G3 C3 n9 T16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 o) |1 C* a# t( d. \% b  Q9 u8 c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. k8 B) W4 j  N% `, KA:en papillote.  法语自己理解1 U( Y; M" X/ p/ S- s9 q
17。Wing or Club is considered a
1 {% m1 i5 y5 ^) k6 X( r& k; }* \翼和CLUB 被看做是一种...3 O  a2 x1 G6 Z% o( p
A:Bone- In Cut     带骨切
4 \8 t5 w& f  h! _18。New York is considered a   纽约牛扒被看做是一种
! C, K, n4 i8 W$ ]2 v; V  M. sA:Boneless Cut     无骨切' @% W, r$ X0 A3 r8 f
19.In general, a court bouillon for freshwater fish will contain
" i2 B' X& g: X( e8 {  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4 z& E+ A2 N2 W# N# R3 |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, i, X, a$ z: G7 `" G; n和做海水鱼同样数量的调味料和香料
3 h3 D2 b( r$ ~4 H1 V4 A20.Anise is very similar in flavor and appearance to$ i  X- U8 ~) r' v. T
八角和下面的那种原料有相同的味道
3 W# u" O1 n% d8 G3 b% n* |A:fennel  茴香6 C2 f0 i! z0 U5 ~  d/ ~7 C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% `+ l  b7 @# l) ^( o8 V8 f
下面那种原料更像大葱且有平面的叶子
* K" s/ v6 g5 AA LEEKS  似蒜葱 (这边人叫京葱)
- V% w8 C7 A( z$ m0 _22.Which of the following cutting shapes refers to a small dice
' {+ n6 u9 a, O9 n5 g" A下面那种刀切形状指的是很小的粒(末)
3 v- l/ q. I7 l8 o7 C! QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. S# o4 }0 V& k3 `
23.Oil is added to the water for boiling pasta in order to
6 S2 i- F, d- Z向煮沸的pasta (意大利空心粉 )中加油是为了
& n- d% _3 P2 z! x. P/ O' vA:prevent the pasta from sticking and to minimize foaming action.
$ u; o/ C+ J+ ?# @/ I2 Z防止面条黏合并降低发泡。
1 }. e$ R8 ]+ h2 W0 _; k. S& N24.Which pasta dish features pine nuts and basil?
2 W4 V* H# F( F) D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 x7 U( c) O: ]- q' uA:Pesto.一种绿色的意大利面酱 * k3 h; ^2 S6 A, k8 V- q- L
http://www.tianya.cn/techforum/content/96/563836.shtml
# ^# {! ]+ W& H- ?3 K% P
" O% {& c+ i! z1 C( ]# h25.Which of the following is a spring vegetable similar to spinach?
" h; I* d5 `' c3 V: v4 {下列哪项是一个春天的蔬菜类似于菠菜?
4 }& c' H( c; U# p# X# Q9 NA:Sorrel. 酢浆草。' ^8 z% l; P) H6 W5 |
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?
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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:0 z, J8 `# ^, N5 p
哪位厨师最早带来高水准浮夸的美食
( v  w  U! H  _/ t1 _AAntonin Carême 人名 安东尼·卡罗美
. ]' ?# Y3 i1 v4 f( k- H' r0 _; ]4 t2 S$ z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- q4 ~+ ~2 e4 N% I7 [7 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 j) j& |, m) CA:Cast-iron stoves         壁炉1 C" L& o1 }- B% {9 o1 x
http://www.usstove.com/products.php?id=6
3 ?: o; V; O) d* i
, i! W; `, }; L. z2 E. _5 m" u9 h: r28.The French term used to describe the roundsman, or swing cook, is:
" e2 s, Y  Y" R. t; N3 b" w法国术语,用来描述roundsman,或摇摆厨师是:5 C, \/ N; p  @0 B. H& l
A:Tournant   图尔南
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- m+ @. H7 s; ^29.Another term for the wine steward is:
, k3 }! M2 I) R' [# m7 i& i葡萄酒侍酒师的另一个术语是:2 Q+ U# G. n) z6 f
A: Sommelier 侍酒师
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2 F* \* Y: j+ ^30.Molds, yeasts and fungi are examples of a:9 t" N) M" l1 A# b5 \
霉菌,酵母菌和真菌是一个神马例子
+ z% V; I% |; {0 Q1 lA:Biological hazard 生物危害
4 M6 Y7 i3 Q  y) W. f2 U1 }
: l; r0 G6 h, l8 L# W2 E& u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 {' g6 E& J; V- Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 N, b# @% A7 y+ A3 PA:40° and 140°F (4–60°C)     4-60度3 P, R. ^: r" D+ a$ G7 L

$ W9 z( v7 \9 _9 |" S6 n32.All bacteria need the following for survival:! _4 q! m( O" U3 u
所有细菌生存需要以下哪些内容:
: O7 n: W8 W; b: c# ~) SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: O" u5 O( P& o) X* H4 \  L# n2 ^7 p% c6 v; a  j
33.Which of the following correctly represent critical control points in a HACCP system?& l3 a: i- X; c1 u( O6 w
以下哪项正确表示了HACCP体系的关键控制点?6 M/ j; H$ e, e0 [: m) [2 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - Y  n) U1 ?8 z" S7 N$ [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 E5 l; }9 ~. [( n34.Which of the following is not an example of a carbohydrate?
0 ^! U% D, w  N6 s  p, A+ X下列哪一个不是碳水化合物的例子?6 y% K( _* ], K5 M
A:Essential nutrients 必需的营养物质
# K1 y6 c4 P% w3 R: e# ~0 U' G5 C5 B5 u
) E' `" L) h) Q, z8 M4 @  ?! S3 V35.The process by which a liquid fat is made solid is called:
0 m! {2 H, I, T液体脂肪做成固体这个过程叫什么
$ Y7 o, w' Y. D" t- w0 oA:Hydrogenation  氢化
. {5 B' m6 B. f$ P* d
5 C8 O0 t; O* _5 ^1 I36.Which of the following is not an example of a fat substitute?9 K" Y1 R/ v2 E& l
下列哪项不是脂肪替代品的一个例子3 G% J: }3 w  y" i2 \
A:Acesulfame K  安赛蜜K表
: }% j" a$ y# G+ e, Y" F3 P( q5 P! M, A5 ^1 E0 O5 D' ~
37.Health Canada requires that a product labelled "fat free" contain:5 v- ^+ U! v$ e7 V2 j5 w
加拿大卫生部要求的产品标有“不含脂肪“包括:
* s2 g/ U! Z+ cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 u) z* A+ U6 R* \# J# ~% o3 Y+ S: Y7 w& e9 Z0 e, ]
38.Which of the following is not a problem associated with converting recipes?7 {7 E1 Z3 S: g( ^- o. o
下列哪项是不相关联的转换配方问题?6 ~# @3 J' K: ]; ~3 R( X
A:Unit cost 单位成本: \0 ~- I' r: y+ Q8 U* s2 e3 K

# Q. ^' L: ?" p# q% w39.The condition or cost of an item as it is purchased from the supplier is called:) L* @7 `$ Q3 }
从供应商采购的物品的品质或成本叫什么2 G2 V2 W2 k: v9 e* N
A:As-purchased cost 购买的费用
1 O) T; {! T2 m2 I- C, ^
/ f5 x0 f! _! K7 e; ^( }# w0 ~; q! s40.The amount of stock necessary to cover operating needs between deliveries is known as:; E# Q$ ?: b% }+ z  P+ `
在新货到来之前用于日常所求的必要库存量叫什么
4 ~* m; c0 {7 z* |  P& kA:Parstock 基本日常最低库存' j" ~5 ?/ X! X3 T6 ?  K' I% o

; e8 {! U1 v6 E41.Which of the following abbreviations is used to describe the proper rotation of stock?: ?/ M" G, K! y
下面那个缩写是用来表明正常库存流程?7 l" h% y1 h. e* z
A:FIFO=FIRST IN FIRST OUT 先进先出7 J9 F4 \" y0 X4 ?
9 Y) X1 x/ e9 i' N
42.Which of the following knives is used to turn vegetables?
" S, Y! b0 ?% c; D6 E: V/ Q下面的那把刀是用来打开蔬菜吗?% q# ?& ~& `% q2 B. d' J& ]
A:Bird's beak knife   鸟嘴刀* u, r1 t4 a6 k( |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 _9 N$ U; b3 [# I6 {
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43.What is an instant-read thermometer best used for?3 e# U( o& `; W, d# U
即时读温度计最好用于那方面?8 U1 ^/ E4 O: w3 k: c9 ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 T, [; @/ s; d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- x& _. S( A9 ]* n下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 A/ v* m5 y$ O9 N3 \2 AA:Cast iron 铸铁1 c- n$ o9 w" b

* a. ^& }; e' \, E) e& q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ f5 H; G8 j& [1 w$ [哪件装备下面有一个可移动的碗和一个S形叶片?+ V3 S3 w. B9 c# \/ L/ \. w- S
A:Food processor 食品加工机
; S  s! }. k( ]  f  B2 l0 Y4 hhttp://www.google.com.hk/search? ... iw=1263&bih=572% P# k: Y, {& C6 J9 ]4 N
" D: t  P% b' s2 ~
46.Which of the following is not a rule for knife safety?# A0 ^0 P5 s% p
下列哪项不是用刀的安全规则?
6 M3 T* ]+ N# T. P( A3 z8 aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ L; B6 e: k7 m3 G  u! u3 ]7 \* d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: L) R) A0 R* }/ ^! ^  }/ W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ `+ ~) h, B7 }4 A7 [# G" j) [. N0 gA:RondellES ( `( y7 O: K' P  K& L5 g( S
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' }3 \. y# b7 B8 \# B- v! V
* p( O3 _) \! ^. F" m
48.Which of the following is a diced cut used to garnish soups?
$ Y; ]5 p: d6 Z% I( G4 c下列哪项是切成小方块用于汤的装饰?
9 m$ i# ^' m  x2 P3 NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* n) q$ U% U. N+ f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 F( ]" q9 i$ F( z  F/ f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!!——
- Z5 O0 D) y* S, jA:Gaufrette # r1 c: {$ G9 G# l8 S' a4 a4 L% D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- ~) c" M: j& d0 o6 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ m# d0 H: ^3 i: m# f9 j* ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 v: ?6 f) [- X  g' h0 ]+ |' Z7 a% z, k3 K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) u' P: F; F/ F) Z+ 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)8 q! c2 ]) s) {* T% L4 w# B
A:Cilantro 胡荽叶 香菜
+ k4 A% o6 W7 F$ ?# p) shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:# _9 @& I2 b9 g, m
多香果,  多香果香料是什么
* D6 F  s% q1 O9 }http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; E! L. y8 \7 `7 {) `' D; }* v! Z
A:A dried berry 干浆果
( B6 v# l( L& I- n" b# Y/ R% l  F+ }3 f4 _/ K- X' b* z8 }2 V, T
61.Which of the following are used to make a sachet d'épices?8 u/ `, e0 ^8 ?* ~" A4 A: S, m
下列哪些是用来做香包德épices?
+ W! y- a9 `" ^8 g6 d" E+ @http://www.sachetcatering.com/- n1 L( C- X, g4 o  q' g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* ^3 G6 i! @2 E5 k6 Y+ r, k  t8 m
% g$ t( v/ {3 o# z5 ?8 }* ~
62.Which of the following condiments are not soy based?- N% c& v0 `- u, h9 f2 O7 Z6 |
下列哪项不是酱油调味品的?
/ l% L. O5 Z* y) F$ X: uA:Wasabi 日本辣根
" f; r# Z6 x. V( u7 z" e9 V
9 J0 ?2 n1 _' V9 A9 Y/ k; f% D* {8 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 P. h4 o* t% t: ?2 e
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:5 f; s- k! ?0 a4 e1 J
A:Pasteurization  巴氏杀菌3 ~" e$ F* L4 V* {- ?8 `  s
! U8 e! H- u, l4 {
64.Which of the following steps is not the correct procedure for whipping egg whites?
& K, K% z* M$ d1 {5 F, ?6 z下列哪个步骤是不是正确的蛋清搅打程序?
* v1 U: `9 N) C$ `3 J5 p& [8 yA:Allow to rest before use. 允许休息后方可使用。
$ ]% }. A( {: ~" V# ^1 l/ V1 e; A1 ]! X) a( y
65.The weight of a large egg is between:一个大鸡蛋重量介于:% R; ]! `! U8 v+ T3 @5 W0 {# E2 A
A:56g and 63g 56克和63克5 y% ^# V. b% @, n0 f
: S1 O# u1 m; T2 z* u
66.Evaporated milk is a concentrated milk that is produced by removing
2 n3 u+ f$ @  r  o" O% s炼乳是一种浓缩牛奶 是去除什么做的
% c. [- s5 f' @. \( y+ U! ZA:60% of the water 60%的水' E. v$ E. ^! \  Y; a

8 w/ J  |. }8 b( t9 _$ {5 g) e67.A method of cooking that transfers heat through a liquid or gas is:
4 Y* e. \1 w; P一种烹饪方法,通过转移液体或气体是:5 G/ `: t: M- n  E& }# }
A:Convection 对流
1 Z5 A, r4 h1 f; m3 K" r" y: t$ V9 ~( i$ R$ j- X' ?
68.The cooking of starches is known as  烹调的淀粉被称为7 w4 u3 O2 Y: H# p4 Y8 q8 d
A:Gelatinization 糊化, ^* _/ Z6 ?5 n, z1 M- I- C
/ B2 y- r) M" }0 F7 b5 W
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) e. L( v, D' s2 V' E8 l
A:Braising 烤" H  i+ W0 m6 ~  r

/ \$ R( F: C6 F2 v70.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:
! ]9 F( e9 G* S2 O0 a: sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 A- x5 n9 ?0 c/ b# I5 T% B& h
# m, X+ Y) B& Y0 q  C71.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
/ K$ ~+ M% R* \( F3 h! ~A:Fumet 原汁' ]- T( Q; F6 v1 _# z+ h5 ^

7 K. t  o" V) R72.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 _6 |7 i: A7 v5 `* OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  Z8 B! w- v2 p9 S  l  t6 e0 x" q
3 y! [# Q- D( A73.Which of the following is a principle not used in stock making?
9 d( j1 @' @4 L+ a/ X8 ^下列哪一项不是用于制造高汤(低汤)的原则?
8 `4 h* E* \& V3 B5 LA:Start the stock in hot water.开始在热水中操作
0 m; f# y! q7 Z5 D6 r5 \  k
6 _. o- ~1 Z, B8 ~8 l74.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: m. W$ r: F2 C  c/ s0 z3 H2 B5 M
A:Remouillage 法语熬汤; Y3 `$ i  O, C  g7 ~0 a# D
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