埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8550|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
7 B2 p- Q. |* O- b7 }0 V! s6 D. c) h& u# n; x
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。$ |3 Z# `+ U2 A0 _
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
% S- S; ]; j9 u1 _- a0 L' a  |5 e1.Which of the following methods should be used to determine doneness in a New York steak?6 Y: Q4 O# U/ k! b/ q
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)
1 K- v. J  }9 {8 Z1 [A: pressure touch. 压力触摸) Q4 Z: t4 t- {% [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 a* c8 f$ I& y( m
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
, p9 Q) Z" `. j8 y' M# z, [# b5 DA: acid  食用酸/ s; l7 w6 e/ J
3.Vegetables are major sources of which of the following nutrients?
: }3 I9 B7 r3 m9 J蔬菜中包含的主要营养有哪些3 s' E9 @1 Z# i& J
A:vitamins and minerals. 维生素和矿物质。) j, A9 n- s# |8 H/ ^% D* E* \
4.Cauliflower is commonly served with7 h1 o# q4 H: B9 A* v
花椰菜(菜花)最常见和那种酱汁搭配: g5 T3 Z# `0 ~( D" I7 {3 t
A:Mornay sauce. 奶油蛋黄沙司- m1 \5 X+ c/ Q2 ~, t/ f; {% V7 n
5.Which combinations of products are found in pie dough?
+ g) W) k* _0 P, k0 l! P/ R3 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??), w. T) p" x0 t1 X
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 B6 r: R+ v9 l
6The French term for mussels is 法国语青口(海红)叫什么
0 |, ^! t2 _$ F/ ~7 vA:moules.法语青口,海红
0 ^! n  L/ L5 c; j  y- H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 e8 b8 I, F7 j* s0 B. ]. O
A:faintly fishy. 稍微有点似鱼味
. t% I0 v" }$ e" e2 N6 F2 P8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 A) L5 T8 B; v4 g6 p. V
A:2 days. 2天7 r. E4 Y  m0 g+ \
9.What are the principle ingredients in ratatouille? ) f0 |; w, f7 L9 i0 F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), c# X" n6 f0 W' z1 A$ ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
* @* [; i3 L2 e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" y. i* K! D: W- z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 J4 {  q  d2 Y& a6 y8 X- Y5 x6 ^1 Z, p
A:cook food in quantities that will be used up within 20 to 30 minutes.- x4 k& i1 P0 }" e6 k7 H4 e
大批量烹煮食物要在20到30分钟内
1 U% }- w" F; |: ^' O3 i11.What person has the authority to issue a Health Permit?
- C1 r- |' o: D' i  o谁有资格颁发健康证(卫生证)。
/ q1 u& x+ S1 C6 P% k* f3 t9 \! SA:Medical Health Officer.
! |+ R+ m- A! s( l/ C医疗卫生官员。
2 Z( t+ V, }7 d, O$ L* f" T+ F+ l1 |12.For what period of time is the health permit valid?" A0 c( W6 R- l9 Y. l+ Z
健康证的有效时间是多久?0 s2 I  a. Z4 q  J' k5 g% C
A:12 months.12个月
- L$ [9 i9 g+ P6 ^4 z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 B9 V3 ^1 [  C6 H4 O3 M在食物和饮料准备区,通风系统换气的标准时什么5 U6 \& V6 C; R9 O
A:08 times each hour. 每小时8次
" X8 _. S% x, T  _$ E7 e3 K14。The minimum temperature for manual dishwashing in the wash sink is3 E7 N4 m: E: j
手工洗碗,洗碗池的水温最低多少度?1 j5 y' R, k+ |1 G
A:110 degrees F (43 degrees C). 43度
2 c& K7 Z. X9 a. ?& i; [3 N  Q0 r2 z" _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 L! b8 u; \3 T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 [* e% }8 \* \* B9 L6 t$ s: e) wA:180 degrees F (82 degrees C).  82度
7 d# b4 _  `0 [5 z6 i% N* o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! @  Q% X& i- e+ `4 w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; W0 U, l9 b! o7 b' y- rA:en papillote.  法语自己理解( W! @! d4 b2 ~4 @) {5 t
17。Wing or Club is considered a
; i, _* I0 a- d( h  c9 W翼和CLUB 被看做是一种...
7 Z- Z* V! b; l$ f" h$ ^& ~, N8 GA:Bone- In Cut     带骨切) p" p5 @( \2 Q/ R
18。New York is considered a   纽约牛扒被看做是一种
: q" u! P4 m# BA:Boneless Cut     无骨切
: h& e7 f" c9 G- {; U# y' I( o19.In general, a court bouillon for freshwater fish will contain
+ N" X- ~9 f. k( N  P( G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 J! \7 U% i  {5 C' d( o8 W8 g3 w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' M, z9 Z, E/ q0 \8 y和做海水鱼同样数量的调味料和香料0 P* V6 Q; O0 Y, J% Q( U! D" ]
20.Anise is very similar in flavor and appearance to7 |5 O4 H# Y, d5 I6 m. ^# ^- j2 J2 {
八角和下面的那种原料有相同的味道
" j$ W2 L% Y( ~A:fennel  茴香
, v" n9 j9 r9 `; Z$ A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ F0 ~) ~4 Z! B# C下面那种原料更像大葱且有平面的叶子2 p$ O) ?4 D! @/ x/ l. e
A LEEKS  似蒜葱 (这边人叫京葱). B( n: H1 v5 c- \2 l$ U$ Q' Y% C) u
22.Which of the following cutting shapes refers to a small dice; e2 e6 V, n# w  U
下面那种刀切形状指的是很小的粒(末); H7 N8 ?% t! Z  Q, `' u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 a* M3 H6 r+ p1 K( @23.Oil is added to the water for boiling pasta in order to- t- G+ g1 K+ P/ G1 [& Q9 V6 G$ f
向煮沸的pasta (意大利空心粉 )中加油是为了& S. w7 N7 Q8 E* [* N
A:prevent the pasta from sticking and to minimize foaming action.. w% [% H& S$ E" e
防止面条黏合并降低发泡。6 P/ c4 J' V6 v* r7 r/ q$ d
24.Which pasta dish features pine nuts and basil?
, M2 g4 e7 S6 J; I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  h  v! e; o% D% X
A:Pesto.一种绿色的意大利面酱 7 g% M& l- a+ n
http://www.tianya.cn/techforum/content/96/563836.shtml
) _* E* k& N0 V
- d' e- J0 k, D. [& S( s25.Which of the following is a spring vegetable similar to spinach?
6 ^6 O) m. }% c4 X$ ^5 L下列哪项是一个春天的蔬菜类似于菠菜?
$ C6 ^3 V! d! p. `& Z8 W' vA:Sorrel. 酢浆草。
" j! ?0 U/ W& K$ O% i/ [http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
4 i) {! [/ s8 o8 M0 O1 J9 f哪位厨师最早带来高水准浮夸的美食
% v  Z0 b8 Q+ ]6 O# DAAntonin Carême 人名 安东尼·卡罗美
! g5 Q. p+ ]& t8 a
0 F. @' B! |6 q5 W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) Q5 V% t, q+ W/ k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ R" q0 i& ?, GA:Cast-iron stoves         壁炉/ c6 b8 B6 y4 E# I
http://www.usstove.com/products.php?id=6
, w* ^. v6 ?8 b, {# ^2 O! T2 {* l! |% e7 h, _
28.The French term used to describe the roundsman, or swing cook, is:
9 n9 R- A  C. w9 M$ V' s. Q: w. J5 }法国术语,用来描述roundsman,或摇摆厨师是:
2 D  p2 t# P: K# EA:Tournant   图尔南6 Q( M' H( D0 L* T2 e- `$ n% _0 E

3 v9 S' q1 j6 n$ D  E29.Another term for the wine steward is:  D$ a8 O. t. L5 J  C
葡萄酒侍酒师的另一个术语是:
+ }, K: [  D2 J- s: LA: Sommelier 侍酒师
2 y" R) ]; j8 ^3 N9 f8 X
. d3 E  [; n) ^  U9 x. C8 B" E- ?30.Molds, yeasts and fungi are examples of a:$ q6 J! D7 n1 V4 p  N; J; T
霉菌,酵母菌和真菌是一个神马例子7 U  J0 k# M/ A# q! Q3 z' f7 @
A:Biological hazard 生物危害1 i4 s; b! F. o, Z
. [+ Z$ y2 }/ |; P  Y! o4 k: V5 [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ k8 L7 z' G$ Y* v$ ^6 p根据加拿大食品检验局,食品的危险温度区在多少之间:
8 `& _- r& k0 l* hA:40° and 140°F (4–60°C)     4-60度" g0 Y+ n/ W% {8 h' d9 e  y1 v

/ i' }+ `  K$ W& l, n32.All bacteria need the following for survival:
, |  h" X& v8 V+ j6 ^& k% ]& Y所有细菌生存需要以下哪些内容:. A+ [& k! c  m
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) |+ Z% u8 [. O

; O, h3 I1 S" a$ [: B- D33.Which of the following correctly represent critical control points in a HACCP system?
0 @) L* s" U4 y. Q以下哪项正确表示了HACCP体系的关键控制点?
: o* {1 w" c8 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 e  H- C2 G3 X7 v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) r" g8 S" }! f# c2 \2 g6 v4 f" {" p
34.Which of the following is not an example of a carbohydrate?) o( E6 a* ^# S, B2 L4 O
下列哪一个不是碳水化合物的例子?
3 w2 ^2 ?) ^8 j  P" i1 uA:Essential nutrients 必需的营养物质4 [2 T4 g# y& k2 R

7 U( E0 j- A" g9 e* V6 a( n35.The process by which a liquid fat is made solid is called:  ~; T* \! H  P/ k9 d' L
液体脂肪做成固体这个过程叫什么
8 `0 ^3 z3 B( c1 GA:Hydrogenation  氢化" ~) N# x, D$ }5 @1 }$ ?: O! E9 U: y

4 m  }7 S6 @1 }6 h5 y$ k- L36.Which of the following is not an example of a fat substitute?
6 W0 y+ Q" T# a) w下列哪项不是脂肪替代品的一个例子
7 u3 m1 Z% @: K! wA:Acesulfame K  安赛蜜K表2 ?% ^  c0 @. V7 |" \1 J% m7 t/ J" ]5 z
; Z7 t+ z$ o+ g4 O4 s, m0 W
37.Health Canada requires that a product labelled "fat free" contain:: J2 \) {( w. S  ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
: q! o5 k6 i- e! U& y9 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& ^9 e5 l6 q) |: h$ c1 v- `
! g' O) c. J5 M  k5 g6 E9 |% M) |+ B4 z  Y
38.Which of the following is not a problem associated with converting recipes?0 z" j8 @! w$ I) i( t. r  X% e
下列哪项是不相关联的转换配方问题?
) u  z' P0 j  f  H4 B1 T9 v9 }5 ~A:Unit cost 单位成本, Z! L: W/ n1 N. @* D

* c4 o) A7 p, D39.The condition or cost of an item as it is purchased from the supplier is called:! z4 K7 Q& ^( s; F/ q1 L7 U5 c6 N
从供应商采购的物品的品质或成本叫什么
) E* Q9 l# k- F2 EA:As-purchased cost 购买的费用2 u6 t( V8 b- G3 C+ N

( r+ z6 }$ e. |- N! d2 a! @8 J  |40.The amount of stock necessary to cover operating needs between deliveries is known as:& q7 X+ r5 y  W0 l; ~( e5 p' A* Y
在新货到来之前用于日常所求的必要库存量叫什么- `- d7 ?" N* d- B
A:Parstock 基本日常最低库存+ A0 i) _3 w/ \2 {1 L. `

; `2 r' d( A: m: c$ Q0 S41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ o1 `/ i4 ?  {+ e0 X5 S, [+ w下面那个缩写是用来表明正常库存流程?9 c/ d1 @& M: @+ P
A:FIFO=FIRST IN FIRST OUT 先进先出
( Q5 l, T4 T" Q# ]9 P. b2 J3 _6 S
42.Which of the following knives is used to turn vegetables?2 K. o2 L0 c) p4 d9 [& o
下面的那把刀是用来打开蔬菜吗?
9 x. w/ q0 t8 g2 ]+ L- V+ lA:Bird's beak knife   鸟嘴刀' x8 S6 V0 O; ]6 `; ]9 x! C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" y; A; w- T0 @; G& _6 d3 v. b4 X1 v% q, X  h$ Z
43.What is an instant-read thermometer best used for?4 i5 _: |  c6 z3 l! J% ]
即时读温度计最好用于那方面?
2 x# H4 X- U8 ~# u3 Y* N" ~6 b: A; y$ DA:Checking the internal temperature of a roast 检查被考物品的内部温度
4 Q9 t; C8 r$ w" h4 z
3 ~+ z/ Z2 i# {/ S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 V$ e% J  P1 i! k* S下列哪些金属材料受热均匀,通常用在铁板而且非常重
' g& Q" U6 O" Z) pA:Cast iron 铸铁
3 G4 e3 r4 }) N- o+ |" Z3 i0 b( r" w7 C! U! d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; y6 I5 T& f% f
哪件装备下面有一个可移动的碗和一个S形叶片?
. l0 A( H* {" A1 a2 ]$ j) {A:Food processor 食品加工机
# Y; J8 w% L# n0 P- Lhttp://www.google.com.hk/search? ... iw=1263&bih=572, L0 o) S% g2 a7 B4 q

& E& ~" @; J6 Q" X' q46.Which of the following is not a rule for knife safety?
' B% Y/ K1 a+ o! W下列哪项不是用刀的安全规则?
8 N3 ?* |1 t7 S* \& B1 v6 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# G4 d8 [" e. a) m% y
6 ], F' e7 P) h+ K3 s4 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' x$ L: c5 G4 C7 e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" H4 u% f: o0 K  wA:RondellES
3 l0 n" R) Q* X. m, T) xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 v) Q# u: F" r6 R) _
: V7 e" ~! m6 g6 k
48.Which of the following is a diced cut used to garnish soups?# V$ I" U; u# r, A) _
下列哪项是切成小方块用于汤的装饰?
7 H) B$ z% _. l2 u  X% ~! X3 g" KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 L& D- q& R& ]# x! t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ `7 [! l1 s6 L8 x1 J  \# |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!!——" V3 p9 B7 K4 d; _5 P1 V
A:Gaufrette
/ H' M2 E" o) ^$ J, Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" ?) s" _: X$ J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ ^4 o8 s9 T# F3 z$ z5 U& [2 X& `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ X* t1 _& F  z" }2 K9 _

5 I4 |) H  r# g. h& `& @5 f, S1 k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 I1 ^* ~# J; S+ \4 r( A" F& B: N2 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)
0 Q: z) ?+ [6 ?  m! X; Z0 sA:Cilantro 胡荽叶 香菜# \# G2 ^8 M& r- K$ |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 W8 _5 b9 R/ K& W' N- z
# V1 r0 O' X3 }1 f9 G0 s) y60.Allspice is made from:0 {5 n; i1 r# X! f
多香果,  多香果香料是什么
4 j3 o# I/ Q4 Y* j' c7 ~7 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 J: V# M# q0 ]2 ]8 s- ?
A:A dried berry 干浆果
6 Q* Z% E. j9 o2 y( i- z8 M* d
* _, o9 D7 e& N; ~1 U% i0 M61.Which of the following are used to make a sachet d'épices?
0 E" |- _8 a$ l' F* X下列哪些是用来做香包德épices?& ^7 w) l! p- O, q1 ?( t  H5 w
http://www.sachetcatering.com/
' J7 T0 T$ y' B8 O, k, bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ \2 M, M- D; W7 j
8 s  V# r; S. ^  N( s' g62.Which of the following condiments are not soy based?
$ u+ s6 f! d' y9 ?+ `3 r下列哪项不是酱油调味品的?& d  O  W, z& ]  P/ h! ]9 K4 ^% o
A:Wasabi 日本辣根
, m$ I7 e( {# X* _! n/ q: y/ K
+ ]1 x/ _6 Q6 H3 `8 K. K& D. ]' t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& M$ @1 W+ d, B1 @- b
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:
" p* z9 M+ w% O0 ]" x8 R# T- C8 PA:Pasteurization  巴氏杀菌/ [* }) D( K" E# l  A7 {1 U

& G/ b2 n  Z$ x, K& P, [3 f64.Which of the following steps is not the correct procedure for whipping egg whites?
4 o5 N/ _0 \& ^9 v; |下列哪个步骤是不是正确的蛋清搅打程序?4 D2 x3 E& d2 t9 i8 r$ z/ n
A:Allow to rest before use. 允许休息后方可使用。& w* J; p6 R2 k4 ^2 i: C1 d5 s1 x" Q

; g! K8 e/ h1 G" L65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 S7 ?4 L4 ?2 KA:56g and 63g 56克和63克
8 t1 }% Z% h# h& W7 ]5 o& B* V9 W- B$ X% K, i4 S
66.Evaporated milk is a concentrated milk that is produced by removing4 F- p/ M9 Z3 w$ A1 U' }
炼乳是一种浓缩牛奶 是去除什么做的1 j9 c7 ^& N, k3 W; u# k
A:60% of the water 60%的水
6 Q5 s" I% s( v) n: @& K2 R$ b4 K
5 w  b8 ?6 V) A! P; g5 T9 b. p- J67.A method of cooking that transfers heat through a liquid or gas is:
: g* n; j; }5 ?6 t+ Y0 M3 M一种烹饪方法,通过转移液体或气体是:- _- c8 P) E. i+ k
A:Convection 对流
' p5 M* J! X; |  S/ K% H( }
4 _, V5 p) _5 s: |( M# z- j68.The cooking of starches is known as  烹调的淀粉被称为3 ~. Q. X) `+ [
A:Gelatinization 糊化) L* q2 G4 u3 [# |  ^6 f

4 x' e$ g: t7 ]' ~7 M0 [( R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  W5 N- S2 ^5 [) j/ h! @
A:Braising 烤9 x! T( T# a8 ^

% X6 L& C2 A; g" K: S. W7 n2 d70.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:
( c. ?2 {: f* i9 Q4 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% Y; ]0 W: w8 }6 @- H' J( u9 n/ \' G9 {6 u" u
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  v* f* N- J1 G+ n) `; i
A:Fumet 原汁
8 M  p; C+ Y5 v( j
" L- ~- O8 j3 P+ V72.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. J5 K7 U8 I+ u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' i2 T1 Y8 F% M* B# K, L; h
& m. d# z+ Y8 d$ Y, Y3 D73.Which of the following is a principle not used in stock making?
# j( n1 F, X0 ]& v% M( ~6 z& Z下列哪一项不是用于制造高汤(低汤)的原则?4 r- u0 B( ?/ p+ s2 d! B2 o
A:Start the stock in hot water.开始在热水中操作+ V; j1 W% r, r" M  r  n/ h

( G. g" _) H+ |4 B# Q74.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- p6 k9 z' V8 ^3 s& v' C7 n
A:Remouillage 法语熬汤
3 ]7 s. K3 V( Y( `http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-26 02:44 , Processed in 0.092730 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表