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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) |9 O+ O8 O" C, v" |$ o
1 t% l/ r$ Z: P; `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。
' N2 i; D/ D* H- I5 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0 z2 v) \+ t+ E& r" l' y
1.Which of the following methods should be used to determine doneness in a New York steak?! Z8 X5 Z8 q" o  Y9 d+ Z( t2 t8 R3 h
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)
3 |  _& I! X) X& f5 N/ E' F- mA: pressure touch. 压力触摸
8 H$ E9 I8 U- j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ V) b1 }7 q* z" f9 d
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
5 m1 J/ y5 x" c7 v9 Q8 E* x3 E1 PA: acid  食用酸* M, a, l+ t/ C5 c6 F- ?
3.Vegetables are major sources of which of the following nutrients?$ F( {( g- r7 B
蔬菜中包含的主要营养有哪些
6 z7 s/ M. G( ?0 E5 \A:vitamins and minerals. 维生素和矿物质。
2 J4 Q. h: E+ R6 @4.Cauliflower is commonly served with$ V) D* e5 v  F5 E' E" t/ b1 G
花椰菜(菜花)最常见和那种酱汁搭配2 k+ C8 l9 b, @( I$ K1 E
A:Mornay sauce. 奶油蛋黄沙司
) p2 v* m6 D* O5.Which combinations of products are found in pie dough?, a% h1 u2 B# I% g, p- L6 L( B
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 m! ^0 k; p2 x# t0 D& f& jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 c3 }0 H' m8 I2 w7 f. Y9 I8 r
6The French term for mussels is 法国语青口(海红)叫什么
8 n  P' s, m+ a# M# w5 w( L5 DA:moules.法语青口,海红5 B, S, [4 U) p! X$ Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  P3 S$ @& Y2 W+ {# |/ PA:faintly fishy. 稍微有点似鱼味
* H9 e! E/ e/ C: D$ K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 T7 ~: i; f1 h; }3 {! R/ q* KA:2 days. 2天
9 J* u2 m9 O& e% Y; ^, y9.What are the principle ingredients in ratatouille?
- n  f  p6 ^/ p$ |- r9 ^炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). l  y6 l1 Z5 O& ~
A:Zucchini, eggplant, green peppers, onions and tomatoes' V6 r5 t/ R4 H5 e' Y  c9 x
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ k: [. g0 x1 }6 ~10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& \% b$ J  H4 @: C& p! JA:cook food in quantities that will be used up within 20 to 30 minutes.
- T. A# h: l6 W+ V9 w1 W大批量烹煮食物要在20到30分钟内* u$ D1 R" S$ q! l- A
11.What person has the authority to issue a Health Permit?
& R+ t5 K5 k7 s4 Y; }4 o谁有资格颁发健康证(卫生证)。3 P  y6 [. ^) S: b: [7 C
A:Medical Health Officer.
2 q$ t& L1 r2 r医疗卫生官员。; j( A3 O- m2 `& O1 u: n& a0 B
12.For what period of time is the health permit valid?
) ^- L* J5 R- N5 [) Q健康证的有效时间是多久?
. `' [& X3 o; ~2 b9 L3 hA:12 months.12个月; o3 Y( v8 g$ V. R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 i; P) p3 \, B" ?) L+ _/ A: f8 ]
在食物和饮料准备区,通风系统换气的标准时什么8 a4 ~5 A# [7 t' A. x5 M5 p4 H; {4 z( B
A:08 times each hour. 每小时8次0 J2 E* W/ g& z# _9 W/ Y) B+ _
14。The minimum temperature for manual dishwashing in the wash sink is# Q6 S$ w1 u( V" ~3 z
手工洗碗,洗碗池的水温最低多少度?2 {) A6 C# S# F( j
A:110 degrees F (43 degrees C). 43度
: b: O+ X' U2 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ h$ [1 f  T% F8 S8 Q6 s, p' Q# U8 M
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% [' r! R2 b8 [; _! n0 o+ W  ~7 eA:180 degrees F (82 degrees C).  82度
* L) U9 K+ I3 ^, |+ W2 Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 f& Z: F! z4 c- y; @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 f; P/ }  C( M+ J' E3 XA:en papillote.  法语自己理解
" d4 ~3 Q  h) x1 Q; Y/ ^1 F* U! L# a17。Wing or Club is considered a
* |7 ^* ]  U8 D/ I7 r翼和CLUB 被看做是一种...+ Y' ^4 f) c# C( k% W
A:Bone- In Cut     带骨切
& Z, o6 s% C0 b18。New York is considered a   纽约牛扒被看做是一种* N: U4 ?! v: y1 a/ u
A:Boneless Cut     无骨切
" c- A  V( b, E. G" {4 G6 U" S19.In general, a court bouillon for freshwater fish will contain: s/ X  ]5 D2 B, U- t% a0 N# U
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
, L! N9 p! a- x, QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ f1 `; _& `  o% V& P5 f
和做海水鱼同样数量的调味料和香料3 q1 x4 M0 g" {) y
20.Anise is very similar in flavor and appearance to
6 a0 ]: @3 v" H3 N八角和下面的那种原料有相同的味道7 i% {0 O5 r6 @5 t1 k2 P( e
A:fennel  茴香0 c: c8 ?" P: u: n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% ?& B2 l8 k) S1 V" y* m) A下面那种原料更像大葱且有平面的叶子5 l, }5 k+ ^4 i
A LEEKS  似蒜葱 (这边人叫京葱)
( J3 H8 ?/ z4 X22.Which of the following cutting shapes refers to a small dice) `: U9 Q$ m# K2 v
下面那种刀切形状指的是很小的粒(末)
) X" M  e, w5 l; o! @4 d- k* hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 t6 V( [) i9 m# a
23.Oil is added to the water for boiling pasta in order to
8 Y6 n( d! r6 J! w2 v向煮沸的pasta (意大利空心粉 )中加油是为了* U1 F- P+ D# Q0 S
A:prevent the pasta from sticking and to minimize foaming action.8 \$ M# |& t2 Y8 g! S2 E! p5 _! R
防止面条黏合并降低发泡。( N2 r' \  r2 \8 {9 R9 @9 m) x9 c
24.Which pasta dish features pine nuts and basil?0 {3 R7 G$ V6 \: f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 |+ d3 N) T4 N+ z, T5 u" U
A:Pesto.一种绿色的意大利面酱
2 N5 T$ f% b+ {- ~" Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
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2 Q: r9 E( m& r5 [25.Which of the following is a spring vegetable similar to spinach?
0 u3 g" ~: r/ _- g$ @- K下列哪项是一个春天的蔬菜类似于菠菜?
# j9 v  L' I+ n. W9 T; U2 L; X9 XA:Sorrel. 酢浆草。
9 v1 v) A. {" `2 L1 R3 Ghttp://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?
理袁律师事务所
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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:7 `8 |1 o6 y% c; R" l1 q1 W3 w
哪位厨师最早带来高水准浮夸的美食) s( @- ^1 k, i) ?( C% n
AAntonin Carême 人名 安东尼·卡罗美
6 m3 O8 _! |  B
$ h7 s7 k( i9 T% p$ j! V" X, T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- t2 x3 @6 v2 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 。9 ]0 B3 f2 V6 k& d
A:Cast-iron stoves         壁炉
$ ~# j( q: g. G: X" _http://www.usstove.com/products.php?id=6
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* G8 ^9 \% k  c& O28.The French term used to describe the roundsman, or swing cook, is:
% R+ @  _  Z1 x1 `法国术语,用来描述roundsman,或摇摆厨师是:0 v( v8 a3 u/ v* U! f7 r: p8 A: ]
A:Tournant   图尔南1 W: |% r) ?! Q! t% O

: H) Q+ l6 j! _2 f2 |2 R29.Another term for the wine steward is:, {3 o( s2 U5 O$ N$ Y$ r$ [; f+ Q
葡萄酒侍酒师的另一个术语是:
" l' @/ |( I5 s9 [A: Sommelier 侍酒师; [! f  S) J) n' e0 U% I
# ?; m6 f; }9 D! q% C
30.Molds, yeasts and fungi are examples of a:% h" R! G* U5 q! q  A; F) @
霉菌,酵母菌和真菌是一个神马例子
4 A- g) w) U, ^1 @7 S6 G* }A:Biological hazard 生物危害; C2 u1 p7 w  T0 v
6 v: @: Z) G8 `& h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* H* ~" P/ c! ]' K7 ^根据加拿大食品检验局,食品的危险温度区在多少之间:, k8 E6 u9 {% C: h) j3 p# Y8 C% z( J
A:40° and 140°F (4–60°C)     4-60度, o+ s& o, ?5 o/ j! [

' `& L$ n5 r: o8 D( M! t; Z5 j32.All bacteria need the following for survival:+ F9 y- D; c) m* k  R. Y
所有细菌生存需要以下哪些内容:* Q! |# t. w/ j) N# @0 S- J. t( L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, ]: u! @# x% k: Q4 z2 M! {
$ [1 c# o! l5 p4 P/ J2 N2 z
33.Which of the following correctly represent critical control points in a HACCP system?
) G; }/ ~" ], {: k  u1 q以下哪项正确表示了HACCP体系的关键控制点?2 S. q5 i( w1 a4 `) Z8 x% R- M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 e+ J0 L8 u' u$ B# J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  B! u# h( h6 I$ R; R; a1 [$ Y& `& ]  a4 F( @1 d% D- U1 [
34.Which of the following is not an example of a carbohydrate?: z9 t' T& ?1 T) O$ F. e/ E
下列哪一个不是碳水化合物的例子?3 t$ A' h* t8 u1 H5 g' l( y  Y" V# z
A:Essential nutrients 必需的营养物质4 u7 u; Z! p6 S7 {" @8 r# J: q3 @. A

# Z5 x+ V$ b+ Y) \9 S$ p* e35.The process by which a liquid fat is made solid is called:
* J( H% K/ n9 W  I4 m液体脂肪做成固体这个过程叫什么% i3 e& C& |- w, ]$ ]6 ]" q
A:Hydrogenation  氢化+ w1 Q" @7 W; g, a3 P; L( u* |
" u3 E. S- E! b2 {- x+ o) q
36.Which of the following is not an example of a fat substitute?
2 Z$ J; G% w) F2 g" e0 h: C$ Z下列哪项不是脂肪替代品的一个例子+ A& v  S6 H! Y. d4 d! n0 B
A:Acesulfame K  安赛蜜K表% s2 |& K7 b4 w

8 e; |3 Z% ]2 M6 D; c4 I0 I& [37.Health Canada requires that a product labelled "fat free" contain:) ^; E7 M# x/ }2 k5 U; w" X
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 S* u0 Y- c3 m# _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 ?" v# c) `4 q% e

+ w' T& u+ R% `. R8 K: h38.Which of the following is not a problem associated with converting recipes?2 r% ~* Q: i0 g+ L9 K$ x, M
下列哪项是不相关联的转换配方问题?) \$ D1 _0 [+ p4 [
A:Unit cost 单位成本
/ N# D. I3 ~9 |7 A( F8 ?; O  e1 ~8 k7 l2 @2 L7 S1 U" |7 w
39.The condition or cost of an item as it is purchased from the supplier is called:
( S: h1 B( Z2 w3 }# o! p6 e从供应商采购的物品的品质或成本叫什么$ F5 s7 z  @' y
A:As-purchased cost 购买的费用
8 o  M) f3 W- a) ]
7 h8 J+ R: x6 g5 A6 t5 U$ @: b40.The amount of stock necessary to cover operating needs between deliveries is known as:
  M( L/ b% }% V8 J. ?) i7 e( S  W在新货到来之前用于日常所求的必要库存量叫什么6 j# W  [& ?! }- t
A:Parstock 基本日常最低库存
+ i: e* ~- ^5 \8 X8 w6 H4 i* Z( s: _: l- D* `1 g/ k$ `" Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& A  R0 `$ M2 D+ o' g* q下面那个缩写是用来表明正常库存流程?7 f5 Y, |1 W# n- U( o! t1 g+ ~
A:FIFO=FIRST IN FIRST OUT 先进先出1 ~3 c2 Q0 X9 }( C. F  J

  s7 d8 s1 o2 C5 k" I42.Which of the following knives is used to turn vegetables?
1 u' t. M6 }6 H下面的那把刀是用来打开蔬菜吗?4 i# K. d' P; g" p) I) T) R
A:Bird's beak knife   鸟嘴刀
$ F) n: r/ h+ chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 s! z9 d. @/ `. M$ t! z! t- J7 }1 Y, d6 w7 ~
43.What is an instant-read thermometer best used for?
% p; P( Q: H  W; F5 u; b' S即时读温度计最好用于那方面?
& r) J; P% m, ]0 V9 uA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 L5 f# S5 Q2 r% I. n
1 e$ a0 J( l0 T2 ^: l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 N* b& a7 ^. k+ ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 w. t. S5 G/ d' TA:Cast iron 铸铁
: I6 ?2 k% I6 D4 n# X$ Q/ p
" c# E# c) ^- [0 ^6 M3 t; Y$ P3 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% _, k8 ~0 X1 q' F/ y) A5 B4 e哪件装备下面有一个可移动的碗和一个S形叶片?4 \$ S: |3 }/ |3 i4 p. U
A:Food processor 食品加工机
- f7 p/ [7 E. N  Khttp://www.google.com.hk/search? ... iw=1263&bih=572
  b6 Q- z' R0 d; a" h4 r0 Y/ Q9 l- x6 t# }
46.Which of the following is not a rule for knife safety?
1 u( `5 s! o/ c0 K& v- e- d下列哪项不是用刀的安全规则?) k( s4 p3 ?  E: Q8 q! y. n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: U3 [8 O! U9 n
  o3 ]6 q8 o9 {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 ~: c# c9 P: ]+ U& `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, S9 y9 s$ |9 v6 k4 w0 K( p* mA:RondellES . ?' H# H, H. ]  b, M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 b, X& C1 S2 M& g! K  t

% Y- F$ d& J; q, [5 U: V* |48.Which of the following is a diced cut used to garnish soups?! P; {, t0 |  m- U8 z3 _8 ~& {
下列哪项是切成小方块用于汤的装饰?
4 `* x( h- L; d; U/ v7 g2 x' ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ R+ }7 y5 b! f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 @0 ]6 U9 d" I( Q: O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!!——8 F' ]: x8 e& X8 b+ }+ U
A:Gaufrette
! m4 A$ a1 N% w  Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, x8 b8 \1 |  T2 Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ [4 c( L8 `, }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 Y- @% n- D8 K, }; D# M
0 i3 R) v+ z3 i# S: q  l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, u, [% p' S0 g) K0 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)) T8 i0 S1 k; _2 }6 J
A:Cilantro 胡荽叶 香菜. ]; r% K- Y. D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. f6 G3 c$ R8 G: y0 q3 P" F% ^; I7 e5 ~. D) E( C& Y& j
60.Allspice is made from:
6 a! c1 X0 {! d- L/ S' H7 n 多香果,  多香果香料是什么
; Z" ]: J* l0 @: c/ G, r: ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 P; w8 j& s- D8 K+ r6 }) EA:A dried berry 干浆果
5 A+ ^" T9 j! O2 Z. s9 X
; h% B% U5 K$ w9 B61.Which of the following are used to make a sachet d'épices?7 d& b& I! S2 ~. h( A
下列哪些是用来做香包德épices?
  q- Y5 w4 D; h. T8 v5 Phttp://www.sachetcatering.com/
4 k* x$ X: k3 o4 z9 \! e" pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& R+ h5 X, U' I6 P
1 k5 @: |% K/ z7 ~# W
62.Which of the following condiments are not soy based?
7 A9 s  I: ?4 M! C下列哪项不是酱油调味品的?4 {1 ~5 n2 T$ z- j- `) ^( z. f. U
A:Wasabi 日本辣根# m8 Y! v' k1 d/ X

6 M- [3 k) v2 ^3 J+ d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: R$ }* u9 ?- c
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:
+ Z+ {! }6 t, D2 ~1 H1 Q9 XA:Pasteurization  巴氏杀菌$ |4 t2 }1 l2 ~8 }; f

. b3 M! B0 f, F1 H& j; o, c64.Which of the following steps is not the correct procedure for whipping egg whites?0 @9 `3 O9 t( L" q  y+ s& [" K4 O, R
下列哪个步骤是不是正确的蛋清搅打程序?
6 l3 i1 o  [2 f- @A:Allow to rest before use. 允许休息后方可使用。
6 G) J+ K+ o) B0 o0 F* p, ~( G6 {6 \+ d5 G
65.The weight of a large egg is between:一个大鸡蛋重量介于:- I+ A" }3 Q& b; C. [+ {" x+ x
A:56g and 63g 56克和63克4 R" T& Y& d/ H8 |7 x

3 \; N, Z( v# {5 U1 F/ c8 D* ~66.Evaporated milk is a concentrated milk that is produced by removing9 \! L: Z* ?$ E- Q" X4 e
炼乳是一种浓缩牛奶 是去除什么做的
6 j6 r5 P7 C$ A7 P0 D5 y2 E- DA:60% of the water 60%的水
% X  d! w, y+ {, w
8 Z9 M0 \! d( q- W" z% G3 s- ]67.A method of cooking that transfers heat through a liquid or gas is:
! V7 }, r' O7 f: [一种烹饪方法,通过转移液体或气体是:
4 @$ }. Y" L* Y  n* n0 zA:Convection 对流2 H/ T$ m) H; t$ y/ l' o
7 _$ R3 I. w* ]' l5 B( i
68.The cooking of starches is known as  烹调的淀粉被称为
  N# s- i7 |. C# v: X$ b, @+ VA:Gelatinization 糊化
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( Q2 _) Z, w% h. o! c# [3 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: ^1 z' f- W# B2 uA:Braising 烤. S  W& H/ O, N
, f- F* m0 F7 B; V
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:
9 \/ W& x+ z- O$ |- C9 W$ VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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' p3 f, d0 z6 t* X* T* ~
A:Fumet 原汁
% [2 }9 n' |* ]  R, W1 c# r! w' Q8 V& q1 a( {% t% y
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9 `4 k% N4 s# c- O3 ]8 @8 m. C5 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 A9 y3 {6 H; `! e73.Which of the following is a principle not used in stock making?/ x3 v+ n! Y# }6 |% a
下列哪一项不是用于制造高汤(低汤)的原则?
, V6 q( g8 t4 |5 B4 b3 l6 q4 fA:Start the stock in hot water.开始在热水中操作
4 P1 z* R8 Q' h" Z6 a
: M3 Z4 |! K7 i2 B' P% [; i6 A74.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
, i- X4 O' m" p, ^. {1 i" JA:Remouillage 法语熬汤
! @; h# G1 C6 n5 q5 k& Phttp://www.haibao.cn/blog/post/176242.htm
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加油!
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