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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。; @5 x, Q6 j5 I

; n; I9 o/ |' t2 f9 ^4 h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。4 [& l6 ^- L; _0 p
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
8 a0 P/ W, i5 D$ ~1.Which of the following methods should be used to determine doneness in a New York steak?
- w* [4 D' _" x- W& l/ e4 A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 m( }* ^$ [4 x4 y& n1 fA: pressure touch. 压力触摸/ G+ C  z& w  O( n! g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' m  D; \: L8 A+ r- N+ ~5 {# Q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' m6 A1 {- P' j0 Q; i1 f3 @
A: acid  食用酸
) \/ N) w) w. O' g) ^3.Vegetables are major sources of which of the following nutrients?
- K) q: T& y" E; }/ U# s蔬菜中包含的主要营养有哪些! ^+ u' z  I/ _8 |1 ?8 x
A:vitamins and minerals. 维生素和矿物质。6 Z( A7 v5 ]# o  G& s2 k- f
4.Cauliflower is commonly served with
# A; Z% W4 g& k* u$ Z( [/ g花椰菜(菜花)最常见和那种酱汁搭配, H1 y+ I8 r) Y5 p" ?7 C; E3 d% w
A:Mornay sauce. 奶油蛋黄沙司
4 o+ s8 w. n- t- H/ e" {1 s5.Which combinations of products are found in pie dough?# S0 f  t5 }4 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??)
2 d+ A% c4 X9 u5 NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- O: H6 T# k+ X; A6The French term for mussels is 法国语青口(海红)叫什么
8 [( R1 w7 O9 T: R! HA:moules.法语青口,海红
+ x( T& Z# q: F* \$ _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, [! V8 e7 h/ T" N4 p& sA:faintly fishy. 稍微有点似鱼味  y' w# p4 t: p' h# P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ U( P3 V1 J4 K  _$ G& KA:2 days. 2天
% V" }+ K2 X3 K# _. o9.What are the principle ingredients in ratatouille? + v2 k5 Z2 E- l. q3 E' m  q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& L) R6 {  {2 w. ]
A:Zucchini, eggplant, green peppers, onions and tomatoes
. _# W- Z; }9 l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 t8 q6 H$ D( A0 M4 O
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" g# m8 d: G5 N0 S! CA:cook food in quantities that will be used up within 20 to 30 minutes.2 X" g- H' V7 M; X6 K
大批量烹煮食物要在20到30分钟内
1 R' v4 @) j5 L3 ^  h  D4 s! C11.What person has the authority to issue a Health Permit?
  Z/ e, x. Q9 R" i. b, k. {$ c谁有资格颁发健康证(卫生证)。# J$ x* U7 z$ h/ L
A:Medical Health Officer.
8 u5 ~; M' @0 Y; K) ]- E/ y2 t7 {1 c医疗卫生官员。
8 a, @! T+ S. X, k12.For what period of time is the health permit valid?
5 \! h  _3 j5 t( E+ p健康证的有效时间是多久?7 a3 p$ @2 o% S
A:12 months.12个月
" D. p1 ?) q9 Z. |4 Q; K1 x6 m4 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 f/ _  e6 ]# |% Y& N" s' {: J* D在食物和饮料准备区,通风系统换气的标准时什么; u$ L$ i8 Q9 @+ n; k; C# t- D
A:08 times each hour. 每小时8次
/ U: y1 ?9 x% n7 }6 l' g' j14。The minimum temperature for manual dishwashing in the wash sink is: W3 h7 O4 ]7 m8 V" M& J; u( B
手工洗碗,洗碗池的水温最低多少度?- o5 j- Y5 R4 I$ H+ E
A:110 degrees F (43 degrees C). 43度/ C" R" Q, L3 i% c5 }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 W: N0 z$ _$ h% G, d& i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 C$ n3 J  f" qA:180 degrees F (82 degrees C).  82度1 r3 A( Q* u( J
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 T" S7 U1 V. j) ~用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( J5 C! c# t" y, wA:en papillote.  法语自己理解
. ]( j1 t! E2 k' i. i  b17。Wing or Club is considered a9 r8 Q# N. ]/ k5 i
翼和CLUB 被看做是一种...
# l! e0 O+ j! e# i2 aA:Bone- In Cut     带骨切
. Z4 `+ Q' u0 X9 V- I! Z9 D: w18。New York is considered a   纽约牛扒被看做是一种7 Z. \" I5 l6 T$ m7 U4 @
A:Boneless Cut     无骨切# D2 g2 G( W8 R/ Q$ B2 e6 d
19.In general, a court bouillon for freshwater fish will contain
* u% B5 T3 R0 N, L7 M5 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
$ ^6 `* {, M' q" O) Z( Y) |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 C7 z- }! u, M+ ^8 }& L
和做海水鱼同样数量的调味料和香料1 G4 g/ e- y# ^1 T+ B+ R
20.Anise is very similar in flavor and appearance to- m( E7 U/ M6 b: n! k
八角和下面的那种原料有相同的味道
6 J, W2 L8 Y" n7 aA:fennel  茴香; A4 i9 y4 `! m+ O% N% Z6 J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" @: H( ]6 \; p  u# g) i9 u
下面那种原料更像大葱且有平面的叶子6 a  k  Z. D, m9 L/ r% d
A LEEKS  似蒜葱 (这边人叫京葱)
/ T& H6 j! n/ Q+ `: v: q22.Which of the following cutting shapes refers to a small dice' S7 ~5 i% S, A
下面那种刀切形状指的是很小的粒(末)
$ i. G% L, `% m2 Y/ c. TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# M( G# [, I6 |  S* F  v2 E! w% U. b2 R
23.Oil is added to the water for boiling pasta in order to
! O3 W/ b1 w  v9 l# r% t7 ]8 }向煮沸的pasta (意大利空心粉 )中加油是为了
9 k3 J# Y4 B4 }4 ?0 JA:prevent the pasta from sticking and to minimize foaming action.
3 U3 Q# L- B  E1 L防止面条黏合并降低发泡。
' u6 ?! i% w, J! W24.Which pasta dish features pine nuts and basil?
( E% l! ?7 X5 [) K+ q5 J5 u. J& O下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ v3 V! v! Q( X! P, q5 D" f4 V
A:Pesto.一种绿色的意大利面酱
  k) v7 d# r: G+ Whttp://www.tianya.cn/techforum/content/96/563836.shtml4 o% s' Q+ Q5 l. s% O
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25.Which of the following is a spring vegetable similar to spinach?
- w0 H8 _2 [3 _# {: X& ~* y5 `下列哪项是一个春天的蔬菜类似于菠菜?
9 D0 A( `3 p" g" H- SA:Sorrel. 酢浆草。
7 T( P0 S7 K2 _; r) Uhttp://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?
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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:
9 ?3 S) n+ x  X/ O% k: \, U哪位厨师最早带来高水准浮夸的美食
- i# R' `1 y! P& C- ~AAntonin Carême 人名 安东尼·卡罗美
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* ^' S; V, }' |6 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- ]5 x" t  o0 q8 Z& i: c4 E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% X3 @3 z- T# `  Q
A:Cast-iron stoves         壁炉
6 j0 g1 a) K' T) I8 F# c& yhttp://www.usstove.com/products.php?id=6) J0 K8 M0 q& R6 m
2 D3 _/ s- F3 \  @1 J; T6 u
28.The French term used to describe the roundsman, or swing cook, is:( w/ j% F1 F4 S- [7 K- `
法国术语,用来描述roundsman,或摇摆厨师是:
9 B( N/ P* h8 a( i& E* gA:Tournant   图尔南1 z9 s7 `# a. l3 |, {
2 t1 P8 D( C  k; ~- V# s
29.Another term for the wine steward is:, q  y# ]/ ]+ |' S
葡萄酒侍酒师的另一个术语是:
* U5 Z( n' j; e; }0 dA: Sommelier 侍酒师6 B2 v3 Y( j1 Z9 v

& q9 r1 ^3 o" H! Q30.Molds, yeasts and fungi are examples of a:
! K, {8 \9 H0 n; U* P霉菌,酵母菌和真菌是一个神马例子
( f# s/ ~8 V! X" i8 `& f4 f- LA:Biological hazard 生物危害
! S4 I7 N4 _9 |7 K/ ]
0 u4 ?7 z6 W3 v" a0 j8 ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ X1 ^6 u: T5 D; h根据加拿大食品检验局,食品的危险温度区在多少之间:& r6 C+ _; _$ G) e* l
A:40° and 140°F (4–60°C)     4-60度4 U7 R+ x+ G1 f: P; O& ?9 B7 ~! i
+ K/ H/ ~' `/ s7 J/ j  |$ T
32.All bacteria need the following for survival:
2 b" E' ^( c0 m1 t% o( G6 J所有细菌生存需要以下哪些内容:" a0 G3 o: v; K/ b' j9 C/ C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! [3 a: H& X( K; D

% A' C  n4 \3 o33.Which of the following correctly represent critical control points in a HACCP system?
9 K7 d3 v. A, l' g以下哪项正确表示了HACCP体系的关键控制点?
1 \& d$ d- q3 a& A+ M& _1 N& SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & a& d, p/ P  n$ Z  m$ |( F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 Y6 B3 E+ K! h; Q/ D0 K: M: [# J3 ~* p9 U
34.Which of the following is not an example of a carbohydrate?! H# U; V; C7 ?3 o2 e# a
下列哪一个不是碳水化合物的例子?
' Y" l& A4 F# Q$ T7 C' _A:Essential nutrients 必需的营养物质& ?* e, ^' P: Y/ g
' \3 A* k0 _. s- s; J2 C
35.The process by which a liquid fat is made solid is called:4 l( v! O- z4 }0 R7 F0 G9 j+ g
液体脂肪做成固体这个过程叫什么
# K, @# z0 `% B7 W; Y6 PA:Hydrogenation  氢化# L9 O& ?& ]* k6 H0 @
. E4 ?" z/ \+ O* t
36.Which of the following is not an example of a fat substitute?5 F! l  ?8 k. g3 C4 J' K
下列哪项不是脂肪替代品的一个例子
2 S2 r% c( @0 e+ I: U; T0 xA:Acesulfame K  安赛蜜K表
) a* b, T, K0 G4 U2 o2 L( S! Y9 l
37.Health Canada requires that a product labelled "fat free" contain:4 ]( ?; \& Q4 U( w) F
加拿大卫生部要求的产品标有“不含脂肪“包括:: q- y/ Y$ L& b) T2 e9 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 P3 K/ V" B0 C  r7 R

4 m) S+ }  z; o& s" i& Z7 e0 c38.Which of the following is not a problem associated with converting recipes?% D. p$ m7 g" n8 ~
下列哪项是不相关联的转换配方问题?
( w5 X4 C$ \2 t7 A- o" kA:Unit cost 单位成本
) ?% T2 l  N5 S2 K  n: X1 ?9 @
. _) m, [0 [  c, S! O39.The condition or cost of an item as it is purchased from the supplier is called:
: R8 E) U4 @1 b* R从供应商采购的物品的品质或成本叫什么
& A' @6 Q' a6 {* Q7 \; q# QA:As-purchased cost 购买的费用/ Z% w0 {& ?) t' s
! `4 R5 |8 q2 l' m/ T9 c0 ]% R, a
40.The amount of stock necessary to cover operating needs between deliveries is known as:: c& @* R$ j! n" R2 _2 S1 i
在新货到来之前用于日常所求的必要库存量叫什么, ~% S9 G; O' h  W. O) p) J' n
A:Parstock 基本日常最低库存+ `- T1 K* j# B/ u0 N0 }) G
; m" R  g; S4 V& l+ o/ f$ d; Q3 }
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 G9 u5 k5 K# F下面那个缩写是用来表明正常库存流程?. e7 j, d! e0 M. e  I) U8 @
A:FIFO=FIRST IN FIRST OUT 先进先出3 }5 @& v5 l3 @% n  B$ V" F
7 P- |% P' k* ~) D8 R  f& i+ ?4 ~; |
42.Which of the following knives is used to turn vegetables?/ ^. I3 v- w1 P$ ?, V  B
下面的那把刀是用来打开蔬菜吗?! e0 N  V0 q6 _) P' F7 `& `3 q8 ~; o
A:Bird's beak knife   鸟嘴刀  r/ t. m2 F8 V7 D7 m* D7 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- |6 v% e' X) s( R9 F
& h' w! n! H0 S, A, ?
43.What is an instant-read thermometer best used for?! L: ]- F4 O6 v  i
即时读温度计最好用于那方面?' X& Y# v1 [+ W9 P0 i, U; U( L
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: \2 c! g5 u  J* q) j8 [; p0 G% z9 s9 F& Y+ Z0 T- r2 E4 f4 ]. J) a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 x7 K' E2 T  y
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/ Y2 g* G2 e; S7 ]& ]A:Cast iron 铸铁/ g; {; _" g  ~5 t  n/ x$ P2 b
/ ~# C3 b; a3 J2 ~& g" Q; t& [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 ~8 ]: o: a- {' m6 x哪件装备下面有一个可移动的碗和一个S形叶片?' p# O! c- a9 x) v6 L0 o' B8 ?
A:Food processor 食品加工机
5 ~) c0 |# G* U' q4 w* ehttp://www.google.com.hk/search? ... iw=1263&bih=572
; ~: }. h; }8 Z' C, I1 y3 C6 ^5 H; M6 N2 G; t
46.Which of the following is not a rule for knife safety?
0 ^) B. I+ w$ r9 ?/ A下列哪项不是用刀的安全规则?
+ F. U! I, X) Y! N0 ^( cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& h4 ~$ _/ n: ?" e1 e% V, j* ~& d+ a$ A8 `* r) D% d% _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 e) O6 d/ {5 o, T* O. i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 X4 v* L, d9 ^# t. s* L7 pA:RondellES % u( F5 \( b1 o, V/ i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ O' I/ E2 j/ v- V, O3 Y! T( \' _: ~" w* ]' C: ^0 F
48.Which of the following is a diced cut used to garnish soups?* `: G: I8 d& D/ N- K
下列哪项是切成小方块用于汤的装饰?8 q+ }' q) j. |/ _
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 q5 d- S( v( N- N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# `; ]9 m" J+ m' Y1 c$ P, H
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!!——' S1 c# s* u0 U7 L# {7 Z5 V. B
A:Gaufrette 7 }" s; o) s. |7 t- n7 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ q; M. J" [. x3 a& l+ v0 B$ E, v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 u) V8 ~: U" k1 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, ]% `4 c0 G4 ~0 a3 e% _
# p& b6 M; R2 ]- {/ E% \% y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" A3 Z1 X1 }" O$ s. C0 b6 h0 d7 ^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)
. v2 C) X- W+ z1 w' G, [8 nA:Cilantro 胡荽叶 香菜6 p. c) ^6 @! R1 X7 i& S* q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 S: e% t/ w& ^) U: I/ j6 u* v
, ^+ G; {: \. i, x
60.Allspice is made from:
: z1 r' M( P0 K5 F8 F5 |5 T 多香果,  多香果香料是什么
* _/ ]' ~3 e5 q# Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 ~) Z6 ]* t/ `! N- l" kA:A dried berry 干浆果
8 b" l3 b3 f4 D$ M, q% v/ H1 R1 d/ {) t2 ]
61.Which of the following are used to make a sachet d'épices?
+ p/ `0 {( h4 ~$ D下列哪些是用来做香包德épices?1 O, g% u: X4 F" {# y! @" g1 [0 c4 M
http://www.sachetcatering.com/
% U, ?  Y; T1 s- _7 P2 l. Y( r# dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; l9 ^6 U( V* g7 J: j

% Z+ B5 [1 T% e+ E5 u6 g62.Which of the following condiments are not soy based?2 X5 F% K4 ^5 d3 J5 A
下列哪项不是酱油调味品的?+ A. [% Y# T! F
A:Wasabi 日本辣根
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0 b% m' G' P7 L4 G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 j5 x5 D  {( z' T6 ]* T  }
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:, V& Y, x/ Y" x7 s2 N, ?
A:Pasteurization  巴氏杀菌
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2 r* v5 T" S) K/ i" M  t, J# `1 A64.Which of the following steps is not the correct procedure for whipping egg whites?% a- C" v! ]- t& T2 r/ t4 u% ?" H4 ~
下列哪个步骤是不是正确的蛋清搅打程序?. S1 H- o  E1 q2 t( W8 j! L# E
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:% D! `7 P  p8 A- p* q/ _2 M8 l
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
  a: j- I) i- n" V炼乳是一种浓缩牛奶 是去除什么做的! m8 t- m3 b7 Z1 m% g* }% d4 h
A:60% of the water 60%的水6 j! M7 T! V3 k" x! w
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67.A method of cooking that transfers heat through a liquid or gas is:
: ~! k7 X* X! P: F一种烹饪方法,通过转移液体或气体是:! V; u* ~% Z9 r; |* x3 K
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为8 u. Z6 x0 v. P- t) v, Y! n3 N: F
A:Gelatinization 糊化% x9 X, }. F( t7 R. w/ @; n! O' D" c

. C0 A& ^: B* x' S" |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?$ n! W7 Y  E. y* J
A:Braising 烤
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6 O$ ~, D, q6 j& r70.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:5 Y4 q8 y& t7 r% I, r) s7 }" v( t! B
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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- o4 q1 c! u6 L+ n: R& n71.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/ c/ X% o3 u. Q% }  v! B/ C
A:Fumet 原汁
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* j4 d, J2 e. Y/ s5 e4 E72.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8 H) ?8 j) ^0 L! J: I8 q- z! t$ C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ j( w- |; p1 E6 r1 |' t5 o: F73.Which of the following is a principle not used in stock making?
, P" w& \+ [& B' G% y: D3 n3 _下列哪一项不是用于制造高汤(低汤)的原则?
" @& N" q% S+ O6 L( _# b' M3 DA:Start the stock in hot water.开始在热水中操作& }7 a* a2 {+ e! w! U( y, }
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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& }3 `8 Z+ k& {2 U; n' ^- U. k3 u
A:Remouillage 法语熬汤
, X8 P, p, o3 A5 J$ U$ D* o* Thttp://www.haibao.cn/blog/post/176242.htm
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