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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。3 j: z% j+ G/ F4 f  V

* V$ P9 a0 ]0 [. }+ F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。- }2 t9 B. ?, Y; Q: o
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
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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
' ]# K0 c% ~  n; m* \1 ]9 v5 R# g1.Which of the following methods should be used to determine doneness in a New York steak?
0 V: q$ I4 S- p! N" M* u  j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)
2 g/ }- k- ~+ b5 w8 u, P8 eA: pressure touch. 压力触摸/ d: [$ s) U% \1 u6 B* {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& B8 J. l3 \9 U& K9 G2 r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( \7 h+ I  N& h/ y& c! q
A: acid  食用酸
7 q$ q$ f- g5 `5 s: y, M1 O4 {" u3.Vegetables are major sources of which of the following nutrients?
6 n! _) n7 Z6 x$ V/ c! i3 z蔬菜中包含的主要营养有哪些
- l0 N' ]; C7 r  Q3 i- cA:vitamins and minerals. 维生素和矿物质。
+ D2 I4 }2 O. K8 w6 c4.Cauliflower is commonly served with) X( J* T9 C, N/ F
花椰菜(菜花)最常见和那种酱汁搭配
3 e  d* V2 o7 u! {, kA:Mornay sauce. 奶油蛋黄沙司
1 X) B" r6 p/ w2 `/ W' y' ]5.Which combinations of products are found in pie dough?
6 k( q$ m3 B- M/ x& X" f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 |9 u% ?2 @$ C5 l+ n) ]$ q4 x1 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ A7 A# P" K' D7 P, |' O) O8 t
6The French term for mussels is 法国语青口(海红)叫什么
! b) x. A8 v8 C0 P$ cA:moules.法语青口,海红( ]( h1 i# Y: K, ?. ^' k! j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# m- n1 @. D4 S. g, `' EA:faintly fishy. 稍微有点似鱼味/ y5 K3 A5 \: h2 x/ o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! q) N7 v  T3 F" B0 x; }0 q
A:2 days. 2天2 R, S. x/ O2 v
9.What are the principle ingredients in ratatouille? ; Y( @: f6 |5 n2 V7 B9 x2 [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 P3 J/ O! W* mA:Zucchini, eggplant, green peppers, onions and tomatoes
; s8 ^; X8 x* {- f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ a3 d% p7 J9 h; N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 D0 x" R' s; |
A:cook food in quantities that will be used up within 20 to 30 minutes.) f7 Y7 U, Z: ^" B
大批量烹煮食物要在20到30分钟内
* a% U# ^% v  l: N% K11.What person has the authority to issue a Health Permit?) Z) d. k& M: r4 z
谁有资格颁发健康证(卫生证)。
* E+ c; o! ?+ u" t: XA:Medical Health Officer.) v! [$ V) a0 R1 i8 \1 p  D7 X. {
医疗卫生官员。( }. A1 ]. z6 {/ T
12.For what period of time is the health permit valid?0 l# e. D# G! r
健康证的有效时间是多久?& ?# C) B4 b5 S3 J/ z. n
A:12 months.12个月  Z  r/ G  h1 E* f5 b1 p6 |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air8 N  H! D6 L9 ?& {) C' R9 x
在食物和饮料准备区,通风系统换气的标准时什么
5 k; l1 P% s! m& R% x/ _A:08 times each hour. 每小时8次& i$ \$ @! o5 q, C
14。The minimum temperature for manual dishwashing in the wash sink is$ b2 o$ w! K1 N* D! E8 O
手工洗碗,洗碗池的水温最低多少度?# t9 x. [6 r; c9 n
A:110 degrees F (43 degrees C). 43度
/ J8 ~, B& {+ l# U  T: o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 D( q5 b& n9 [; Q% j. }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 o! I; H0 P$ e. V; L$ y" P6 U
A:180 degrees F (82 degrees C).  82度( c6 V5 q( E& \+ Q& w3 u4 X; F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ N2 j) i. Q6 v) z, U& R7 W# F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' i" y4 c1 e5 A; d) a( hA:en papillote.  法语自己理解
9 \7 m+ w4 Y) b- ~" A$ P: l! ]4 e17。Wing or Club is considered a3 x2 y' t2 j8 D
翼和CLUB 被看做是一种...& A8 Y2 g% r3 x# M" [
A:Bone- In Cut     带骨切& y  f' e2 P* o& c; ~$ r/ t
18。New York is considered a   纽约牛扒被看做是一种
9 i' d2 X7 Y5 {/ t& p# n& w9 Q  S8 UA:Boneless Cut     无骨切
& s2 ~0 ^+ P5 t3 Q. F2 U19.In general, a court bouillon for freshwater fish will contain6 ^' v: o7 l/ Y
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
/ s& S  w/ G8 u& g8 B% VA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. R0 ^* p1 |' z
和做海水鱼同样数量的调味料和香料+ E' ?0 M' U, H' V$ T! ~
20.Anise is very similar in flavor and appearance to! Q6 y, A+ r' C
八角和下面的那种原料有相同的味道
, R* H0 u: L2 g+ `A:fennel  茴香; Z) r4 M) k& q. h1 {7 s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# J+ u5 s" D4 G* y) u& d下面那种原料更像大葱且有平面的叶子  n( p  G3 P; J2 O" ^
A LEEKS  似蒜葱 (这边人叫京葱)8 v* {( c6 W9 n: {$ u% p2 @9 _/ Q
22.Which of the following cutting shapes refers to a small dice( j- l- ^0 v( t; z. ~8 E! H' E) U
下面那种刀切形状指的是很小的粒(末)
7 b" B* k4 V! o( FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 Q4 o. A, L/ D! q6 ~" t
23.Oil is added to the water for boiling pasta in order to9 B* _% a# a: ^! a( V+ a" ?1 W
向煮沸的pasta (意大利空心粉 )中加油是为了3 R" V7 I. R6 h7 J# i! X
A:prevent the pasta from sticking and to minimize foaming action.9 {1 C( B, V* h5 F/ Y% F9 W
防止面条黏合并降低发泡。8 ]+ f. o* L/ t; o, h/ O
24.Which pasta dish features pine nuts and basil?
0 c. v, G1 A  E% [, l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" M& W6 n, a% O# ?5 P* W
A:Pesto.一种绿色的意大利面酱
% I$ _0 U' H" i) n3 p/ s- D6 b: Thttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?. _! W4 `, f* n0 b1 q7 i" O
下列哪项是一个春天的蔬菜类似于菠菜?
. a7 r! v8 i( k8 \. U! fA:Sorrel. 酢浆草。3 a6 ]) X" C7 A& I, w* E
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
大型搬家
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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:0 [" F! ^# M% q3 [; B; p: D
哪位厨师最早带来高水准浮夸的美食+ k1 }( |( a, O' H! Z3 `
AAntonin Carême 人名 安东尼·卡罗美
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' ~& ?5 P5 c3 U' b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% H& [( X  K) X* b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% u( a8 ~+ c3 ]. ~. N) L/ Q
A:Cast-iron stoves         壁炉
3 u& o( L* _& N/ l* M/ v+ ohttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ ~7 h  [3 O$ M6 y& B
法国术语,用来描述roundsman,或摇摆厨师是:4 q5 v  e$ y2 u8 w. Z: O
A:Tournant   图尔南+ W$ V3 h8 R$ o) w% w& r! l' T
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29.Another term for the wine steward is:
/ c1 w( W, K) C9 c葡萄酒侍酒师的另一个术语是:
4 I9 j* v) b" m2 J  w- d$ K" XA: Sommelier 侍酒师) F& D8 R5 D$ r' e! M$ f
1 j$ c) B* `& B5 I. _2 a
30.Molds, yeasts and fungi are examples of a:
+ B5 x# C: t; f2 ~0 ?4 ~霉菌,酵母菌和真菌是一个神马例子
1 M3 \$ G; F0 f# _- Y. sA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 A  Q1 R# t  E5 X3 }根据加拿大食品检验局,食品的危险温度区在多少之间:
2 [& ^9 A5 o( K/ v* u6 |; IA:40° and 140°F (4–60°C)     4-60度
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/ x; C$ L# w2 Q+ C3 [32.All bacteria need the following for survival:7 \, i! F  b  E/ ]  r  g
所有细菌生存需要以下哪些内容:
5 O1 i! f9 ]9 A' {* F2 CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. o! U" x! F8 Y. k2 E1 q
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33.Which of the following correctly represent critical control points in a HACCP system?
& Q" Q; X. _& r) z) Z) `' q) T以下哪项正确表示了HACCP体系的关键控制点?! m9 B) [' k! [2 p* j; ^% q( v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 a; K; n' z3 C& p8 V食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: O' Y( O$ v* Q4 ?/ x1 T- x2 P) p/ t, B. t
34.Which of the following is not an example of a carbohydrate?
* `& v5 z1 V; f- E- S9 V- H6 }* r下列哪一个不是碳水化合物的例子?+ G+ O( r+ P7 S$ q; i
A:Essential nutrients 必需的营养物质6 p- O3 ?" R& h% i3 G! ^
" n7 ]* q$ {$ W
35.The process by which a liquid fat is made solid is called:
' |  g/ C; `) t, |液体脂肪做成固体这个过程叫什么
+ X: G" v2 }  ~' g) s" a3 L" k3 @A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
7 X0 ~, u9 o! @' P0 _下列哪项不是脂肪替代品的一个例子
* {/ c* ?& I& J1 J8 K/ C. IA:Acesulfame K  安赛蜜K表
# R% {- Z6 c* m% R3 x+ @: \
) d8 _- z( P9 |5 t% U37.Health Canada requires that a product labelled "fat free" contain:
$ W$ X/ m; ?4 F$ h0 ]8 N* c加拿大卫生部要求的产品标有“不含脂肪“包括:# W% C1 K! u1 l
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ ~: N7 N1 y" ]! `! ?
# S6 ?* i% B" q/ [' R$ j; V! w/ N38.Which of the following is not a problem associated with converting recipes?$ H! P# m. J, l7 q* k4 p  ~
下列哪项是不相关联的转换配方问题?; j% Y% m7 m2 ^+ |" M0 a) j
A:Unit cost 单位成本( T% M4 \& d. s1 @# h! m+ h: v

- k( {* h' @% N8 z7 `39.The condition or cost of an item as it is purchased from the supplier is called:
, m1 Q: {% z8 r# J8 h6 A从供应商采购的物品的品质或成本叫什么& S% d& O7 ]& u' O' s
A:As-purchased cost 购买的费用" b* E) j  N: L: L: O" P; Z6 i, {' x

4 |$ c5 C: r- ]6 Q  B0 c; M' U* C40.The amount of stock necessary to cover operating needs between deliveries is known as:& t" Q) G) {# H$ P9 O& o
在新货到来之前用于日常所求的必要库存量叫什么7 r; }$ N* i* b) u3 i  e9 Y3 @
A:Parstock 基本日常最低库存$ [1 y5 U3 f. ]& N2 `4 M: b# q% [7 t

3 A- t/ O8 l  g4 M3 W4 r41.Which of the following abbreviations is used to describe the proper rotation of stock?
% {' Z" _- `6 |1 D: Z下面那个缩写是用来表明正常库存流程?- @1 h  v) J& H- u
A:FIFO=FIRST IN FIRST OUT 先进先出4 p  d. Z1 s% s+ \2 X

. S# B; J7 G$ H2 `! i42.Which of the following knives is used to turn vegetables?/ @* M( P, B  d! R0 H* L
下面的那把刀是用来打开蔬菜吗?
5 e3 q: z7 O1 ?( ^: d# w' Q% q4 EA:Bird's beak knife   鸟嘴刀  o( a" e5 l) w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ A' o4 E* m8 P
2 k& z9 S3 y/ m" [) h& a+ t$ o43.What is an instant-read thermometer best used for?
- ~* h4 T/ I3 \即时读温度计最好用于那方面?
* R1 m* d4 [) g+ w, GA:Checking the internal temperature of a roast 检查被考物品的内部温度
4 e5 Q( ^7 m& {! P6 U3 f5 e' d& Z2 Z( g" }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 m$ N: [- f- y3 z* k
下列哪些金属材料受热均匀,通常用在铁板而且非常重: H0 V' _  C% r
A:Cast iron 铸铁
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9 A& h) G# G  p$ o# x6 t$ \8 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 p1 `7 T+ G3 a- E' g0 ~' x  l
哪件装备下面有一个可移动的碗和一个S形叶片?& q: u4 B  I: @6 _6 N# p
A:Food processor 食品加工机
* Z% u. N& ]+ q2 C; ]5 c0 j3 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
8 a( @- B( w4 B7 j) S7 @& |2 p/ u& H; }- p1 b
46.Which of the following is not a rule for knife safety?7 f* w$ r+ V9 c* k1 C
下列哪项不是用刀的安全规则?
* a4 f8 Z8 A# z4 U) O, O/ ZA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# G2 ^; f# ]1 {2 t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, P2 N0 Z' O. l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 e+ e) u. U5 x* L/ C1 ~4 b8 a
A:RondellES 7 D* C& Z' h: d  R4 s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 A( B! ]" Q- Y( E48.Which of the following is a diced cut used to garnish soups?. k/ n3 X* a3 c, w% |
下列哪项是切成小方块用于汤的装饰?
  D/ ?  m% q7 F, [+ f7 B- h$ ?+ m# ~) cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 t6 v& m  g& N3 ^. l' J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& |% r1 Q5 D: U% r; c/ A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 |9 w6 f- N( w" c, Y+ ]9 ?
A:Gaufrette 5 i1 ]& G/ B+ m% W8 N' {% U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  U: b0 R* |; c: O3 smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 |6 r' ]& ?, v; Q" S7 S# z% q, vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 \: I4 I3 u' {9 n0 }7 R
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ x7 ~" o4 h" W3 [
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)
: P- N' C3 k8 F. }$ H# N7 d8 Q- B7 VA:Cilantro 胡荽叶 香菜$ y& o) i- S% ~1 L% V6 v" Y3 q2 j1 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- }# F$ `6 w" J& J; s9 f1 R7 c/ @( t- H
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60.Allspice is made from:
( X+ c# C* u6 ?# o6 ] 多香果,  多香果香料是什么" E  I' W+ X  L/ u, W' T! V* X2 h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 L! s/ o: B: q% e
A:A dried berry 干浆果
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" w6 R2 ^  v: s; J1 K6 Y7 e' S61.Which of the following are used to make a sachet d'épices?
* J3 y4 \3 y# t9 s& _下列哪些是用来做香包德épices?
5 l; F# r, S& d3 A) y; v! }http://www.sachetcatering.com/4 M8 P' L/ d& u( Z6 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' f3 t9 ?6 o! X# ^  i, ^

- z; L' k( ~1 v" x62.Which of the following condiments are not soy based?
9 M$ B, z8 f2 G6 e. O8 K4 c; _2 r下列哪项不是酱油调味品的?
4 r" q/ Z9 v+ KA:Wasabi 日本辣根2 k! M, I: x$ u+ I5 U* y; V# W

0 F0 c# O  A" G) j* c5 ^9 B) o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 K( i4 o$ h$ C/ V$ p, x. k1 {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 s) u$ s+ }, h0 H! N& |. T
A:Pasteurization  巴氏杀菌/ F& D/ p* b! M2 s9 ~# M# d- e

& H# w2 |1 I. I  M  g8 I64.Which of the following steps is not the correct procedure for whipping egg whites?
; l9 ~6 |3 d/ \0 N" z  w, V# B下列哪个步骤是不是正确的蛋清搅打程序?
7 T/ Q* X8 D1 N- p+ WA:Allow to rest before use. 允许休息后方可使用。0 Y2 C$ c! k4 v+ Q+ A
/ V, I2 Q4 b1 L; Z3 {
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. m( `3 C, J3 o: ?/ i/ s- UA:56g and 63g 56克和63克
& P/ ~+ l8 W. M* M! @$ F
+ G7 ?( }; ?3 C9 {! e66.Evaporated milk is a concentrated milk that is produced by removing- t; n! U3 E4 `5 T* ~
炼乳是一种浓缩牛奶 是去除什么做的
. B( i* H: D( B1 J) o6 z( WA:60% of the water 60%的水) L5 J* A, L" C5 N) _& ]8 u+ r
9 O1 E1 y" u& F7 L/ u3 w: l9 e
67.A method of cooking that transfers heat through a liquid or gas is:
4 a  v3 d3 V1 G1 h一种烹饪方法,通过转移液体或气体是:
3 w3 M7 n% I+ Z: b4 d( ZA:Convection 对流
9 h1 L' s- A1 L2 g) a
% e4 ~$ N( J: ~68.The cooking of starches is known as  烹调的淀粉被称为' n3 t* F9 Y( m2 E' v0 h
A:Gelatinization 糊化
% h9 v* _3 i3 i3 z, Y; w! O7 ]9 g4 n( I8 X4 w& F& `+ o' I  ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- j1 L- Z- x2 ?A:Braising 烤
3 C1 N# z9 |- u1 w) s; t+ X. j5 [" W* Z3 b  i' i" p0 U
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:
' R0 b0 v5 L9 z- rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& i- G2 J- j+ X

9 ~; F/ t, K. F$ N8 J: u71.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& G. t5 T9 s( c( Y' Y* \
A:Fumet 原汁4 W$ B9 i+ J6 S* E/ g
9 B4 ~0 q9 ]- j( \8 p; u
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
, O+ \- G6 p6 A5 G! D3 t4 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 q" L# _8 F7 n% z
& V5 H$ g: ?- s$ [73.Which of the following is a principle not used in stock making?+ b* k0 E( R' _. l& ]
下列哪一项不是用于制造高汤(低汤)的原则?
1 t3 m! h0 h5 P& g. @A:Start the stock in hot water.开始在热水中操作0 Y4 P! m( ^/ C# m' O4 c

) x# F3 x! t) {; M9 C74.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& e4 m. y0 U. ]$ G2 Y
A:Remouillage 法语熬汤6 V# B: k5 |; a+ y" K' i7 v' o
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