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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。2 O" i9 R7 f9 X

% ^1 N( W/ M+ B/ f' Y% A; O. z" {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。, N9 B3 R* {' _  I- s0 Z
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 N) {- ~( O! t. Y* @" C# x9 _/ v1.Which of the following methods should be used to determine doneness in a New York steak?
) P2 C+ }! w/ Y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)4 g. |. Q- z; @8 t- K4 V2 p1 s$ `8 Y) u
A: pressure touch. 压力触摸$ @4 b, K0 g: T+ z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 C: E+ P# D0 [% ^% S8 D. a
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* n% ?, K; a) L
A: acid  食用酸/ \. M/ a3 a/ R0 A: h' s
3.Vegetables are major sources of which of the following nutrients?
7 l- ]4 T% }5 s( k% u% V蔬菜中包含的主要营养有哪些4 B( ?$ T3 `6 f* O& B' t( T, t, ~
A:vitamins and minerals. 维生素和矿物质。: `$ D/ M& z6 i+ D
4.Cauliflower is commonly served with
6 S- H# Y& t5 W" u花椰菜(菜花)最常见和那种酱汁搭配+ t( ~, H4 K% Z
A:Mornay sauce. 奶油蛋黄沙司
& _$ P. S9 u# ~2 i4 s' D* q; Z- y' c' R5.Which combinations of products are found in pie dough?
" F- ~4 |- `8 N5 e% x% j下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- b, L3 a4 o4 e; }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; v& t* _0 t; \' }3 S! B) D+ G4 T
6The French term for mussels is 法国语青口(海红)叫什么
1 f8 E; j; F' _0 e) O3 q% d8 ?A:moules.法语青口,海红
- C& |  [9 A4 U7 Q9 w8 _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 g7 W9 O" ^  @A:faintly fishy. 稍微有点似鱼味, ?4 Y1 q6 g" ~# B# J1 \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ A' O) @1 V8 O/ P1 wA:2 days. 2天! L1 s0 w, W, U( Q) h: a5 _9 D+ R
9.What are the principle ingredients in ratatouille? 6 g" Q1 h2 h8 O1 m; m/ p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 `2 h& O, j: r
A:Zucchini, eggplant, green peppers, onions and tomatoes* b; `# [  C$ i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# D' a0 c9 A3 N+ U. Q4 z; s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, t2 M! D; n( R4 E1 c& b( R
A:cook food in quantities that will be used up within 20 to 30 minutes.
, X/ R& O0 ^6 s. v" k8 L& D5 o大批量烹煮食物要在20到30分钟内. g1 |1 P' t) x# Z/ y. D! x2 x
11.What person has the authority to issue a Health Permit?$ b6 f- e$ n7 i1 i, Z  q
谁有资格颁发健康证(卫生证)。
. g0 g/ a* h' v4 oA:Medical Health Officer.+ V3 d  _: M6 K5 H" {, X5 v+ Z
医疗卫生官员。
6 G, L+ T9 n! w3 P/ a! C6 p12.For what period of time is the health permit valid?
+ }1 I; O# Q1 A$ u健康证的有效时间是多久?5 V8 [/ t/ _6 c5 q* {; C5 U0 U
A:12 months.12个月
- Z4 D! Z5 ]8 \( `- \" a* l13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ ~  s! ]2 n2 Q3 D, s在食物和饮料准备区,通风系统换气的标准时什么" ^2 x0 s3 K, S7 l
A:08 times each hour. 每小时8次+ ]' B# j9 i9 F' G
14。The minimum temperature for manual dishwashing in the wash sink is5 ~) n/ V) z% h9 k) X
手工洗碗,洗碗池的水温最低多少度?
8 v+ B8 V3 p' b0 F% T6 i. Y7 k+ a# }A:110 degrees F (43 degrees C). 43度
9 f! f/ l, B. R* M* Z8 f4 U: ?& |15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ b/ N" J( b7 B6 F6 p( |用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 D* f# {$ o3 ~* n- `+ H9 y: c
A:180 degrees F (82 degrees C).  82度
9 z2 `) ]1 H2 \" Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
, G: G. J9 P* q& t6 J/ P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: J. z$ ]4 R% y: p5 F0 i# e1 pA:en papillote.  法语自己理解
8 Y/ }" Z1 I7 m17。Wing or Club is considered a3 v: c0 r* I2 x& v5 J5 `4 A
翼和CLUB 被看做是一种.../ J6 k' M5 y) b7 H, }4 _* Q
A:Bone- In Cut     带骨切
0 n1 R4 C5 [0 F1 ~, G* I18。New York is considered a   纽约牛扒被看做是一种
+ ^  @0 i5 T* v. G# \A:Boneless Cut     无骨切+ A) g' j2 _6 w  A! {0 Y
19.In general, a court bouillon for freshwater fish will contain& S' W0 E3 O* F# s: R
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 u8 v% i- q; J! `8 _# M0 ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& J* p, [/ i- B: Z
和做海水鱼同样数量的调味料和香料
* L- h  U: ]4 ~0 n4 c20.Anise is very similar in flavor and appearance to
$ m$ X) y' m2 Z$ _八角和下面的那种原料有相同的味道
) c9 F! _0 G! J$ b' M; q, N9 KA:fennel  茴香* C4 ~3 R: E, w  v/ m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, q' ]7 G* @8 ^- l# B6 K! n
下面那种原料更像大葱且有平面的叶子+ B9 w5 a# u; l3 T
A LEEKS  似蒜葱 (这边人叫京葱)
6 y% V& ^$ U4 q% X$ o7 u% b7 i9 M9 ~22.Which of the following cutting shapes refers to a small dice3 D7 M+ O3 x; b' Z
下面那种刀切形状指的是很小的粒(末)% B2 I& u7 c, [" g: o( {. a# u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 K& E; F0 Y( e) |0 ]2 r" ?23.Oil is added to the water for boiling pasta in order to: K. H1 y+ m) r/ x
向煮沸的pasta (意大利空心粉 )中加油是为了5 V9 u, F3 b# }$ R6 Q/ [+ k
A:prevent the pasta from sticking and to minimize foaming action.
. H/ ~5 g- s# s7 [) f9 m防止面条黏合并降低发泡。$ l2 \" k' W4 v
24.Which pasta dish features pine nuts and basil?! P; E- X6 G/ Z( T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% e. e% F' O8 l! B* ~3 hA:Pesto.一种绿色的意大利面酱 " p: p: h  ~) [6 i+ R# T: _
http://www.tianya.cn/techforum/content/96/563836.shtml
! N4 t% z, o" j  X- j
/ @' @: c, B5 n# k% X, {4 R- U25.Which of the following is a spring vegetable similar to spinach?
& i4 E5 Q. ^& \下列哪项是一个春天的蔬菜类似于菠菜?
& z6 v; T0 Z) d- e, Z; X6 vA:Sorrel. 酢浆草。
: s4 n( P5 A( D4 m" X8 y- ~3 X  h* `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:  {- R2 V$ C9 O; V& W
哪位厨师最早带来高水准浮夸的美食: M. c+ z' O5 V4 b9 n/ x  v' Y  E
AAntonin Carême 人名 安东尼·卡罗美
2 @1 H; H7 u; i- _
6 T' H/ \- `# L  H" @1 {: Y, ?. T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- w4 j; z0 J$ {+ 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 。. X2 m: A$ x5 L' n: I: B! T9 i( f
A:Cast-iron stoves         壁炉
% d" Z, m% l) qhttp://www.usstove.com/products.php?id=6
% U1 p4 |# ^: G9 q
" K8 z! i  A+ p5 K8 I0 Z/ H28.The French term used to describe the roundsman, or swing cook, is:/ Q  R$ ~# |  Z: F9 _# P; a# \
法国术语,用来描述roundsman,或摇摆厨师是:
! \6 y/ W9 n  sA:Tournant   图尔南  m& @  Y% r7 L5 ^5 ^% ~
& ]5 l2 D. P  X% d2 x( X
29.Another term for the wine steward is:, [, z8 t  s* B5 A0 t- ?, I6 ~
葡萄酒侍酒师的另一个术语是:
( A# z$ c7 s- Q/ B( z( FA: Sommelier 侍酒师) e7 r  [- {+ e5 a6 }9 i
5 n) N7 I$ W# k; ^' L1 n
30.Molds, yeasts and fungi are examples of a:2 k! m2 n. v' m0 ^) s0 {9 g- F
霉菌,酵母菌和真菌是一个神马例子  `; _; W3 K  c$ s3 f5 S+ \3 e9 W
A:Biological hazard 生物危害
4 f. H7 b" [) u9 G
8 [+ v2 P8 e: T) Z. ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 U; z5 B& s# @( K- e
根据加拿大食品检验局,食品的危险温度区在多少之间:3 `/ y0 v& D5 F1 Q' S+ [
A:40° and 140°F (4–60°C)     4-60度
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7 [* U0 H# }4 F0 j3 o: v- y32.All bacteria need the following for survival:
/ m3 n+ V2 x1 n( c4 s) U1 z) V5 ~所有细菌生存需要以下哪些内容:, d# A* Q0 W. @" Z1 a0 m- [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! K/ r! ~' [  }/ Z9 e9 T, ]- o

- \3 N3 J% Y. E* b6 _' D, S/ G33.Which of the following correctly represent critical control points in a HACCP system?- @  w1 [( r: }4 J, E
以下哪项正确表示了HACCP体系的关键控制点?
5 P5 Q6 m' b$ k- f& y' jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 b# Q, {# K, O4 u" L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 {  I8 A4 J' F5 u" D
( z+ v7 b# {  ~34.Which of the following is not an example of a carbohydrate?" W6 z8 G. |) L) D( b  `
下列哪一个不是碳水化合物的例子?# P4 N+ z! X; n1 Q" p+ W
A:Essential nutrients 必需的营养物质: v) B; E  l* k4 ~' g# Z0 d

2 _' g6 ]8 _  w  e/ ]35.The process by which a liquid fat is made solid is called:
* ]: l5 c8 f  s2 q5 t: i液体脂肪做成固体这个过程叫什么
0 G1 ]7 t; b; b. nA:Hydrogenation  氢化
# N  J8 M: _" M% n
& O, ^& P, c5 T) ?' L36.Which of the following is not an example of a fat substitute?
3 m2 ?6 W: w2 {6 Z9 h下列哪项不是脂肪替代品的一个例子
' i3 E7 r0 I: a' E1 LA:Acesulfame K  安赛蜜K表; D3 K" M, r- A- n, H

5 e8 X8 ~3 U. [+ [) C37.Health Canada requires that a product labelled "fat free" contain:
# E) q  v- s+ H# {加拿大卫生部要求的产品标有“不含脂肪“包括:( H2 [* W; Y7 k: Q- V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 _4 G& i5 c1 ]) b5 \
4 M3 q" R3 [6 h& z: b; l7 C38.Which of the following is not a problem associated with converting recipes?  v4 E# c) i7 A3 s5 X+ Y% g7 T$ v
下列哪项是不相关联的转换配方问题?3 ?# L. w. X% l) n
A:Unit cost 单位成本, k$ X9 W% X3 N, x$ p  @

  c8 Q$ c, m0 `3 w: }2 h% F39.The condition or cost of an item as it is purchased from the supplier is called:5 P5 G0 B. Z  c8 Q* R! I
从供应商采购的物品的品质或成本叫什么
& ]; R- ^3 f: f5 X$ A$ BA:As-purchased cost 购买的费用
' N! K: }' p  n
! g& G5 P  n! W( X7 G0 R' X! D3 G40.The amount of stock necessary to cover operating needs between deliveries is known as:/ Z! y; N5 H. m( W: w$ P. N8 I( q
在新货到来之前用于日常所求的必要库存量叫什么
* w" j8 f/ e, c: X$ \2 ]A:Parstock 基本日常最低库存
+ d# e! D9 l6 V- J2 p; E  a/ U# |% I2 U5 Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?* H, V3 N6 Q; s& ?" S
下面那个缩写是用来表明正常库存流程?5 r8 G3 e- X$ D- t
A:FIFO=FIRST IN FIRST OUT 先进先出8 l& i3 @) S( q8 {

4 b0 k3 U- R3 ?( _, }3 L7 O42.Which of the following knives is used to turn vegetables?6 x, X$ E% g7 w" D9 Y1 l# v: m
下面的那把刀是用来打开蔬菜吗?& h& |6 a( @, |
A:Bird's beak knife   鸟嘴刀
( ?$ g% G# O/ k1 d# x& R7 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- c( g8 K* O& K2 T4 M4 r+ f

; F7 r& E# \& G# L1 S; o1 Y43.What is an instant-read thermometer best used for?
+ H8 G3 y$ G6 d( C即时读温度计最好用于那方面?
1 z  k2 v9 G# L' ?A:Checking the internal temperature of a roast 检查被考物品的内部温度+ [4 _, [- f, B$ L$ f
5 ^% F! P$ T; _7 g. N" c4 V: k
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' ^' U$ t; W" ~! [9 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重
, N3 w) v7 O  `9 t0 OA:Cast iron 铸铁
' _& w! P- v6 M3 J
8 f$ C) Y6 d" ?9 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ]7 X' H+ e0 Q: n8 h7 Q5 {8 E9 X* Z哪件装备下面有一个可移动的碗和一个S形叶片?
* H2 X. f8 k! i% O) F1 }3 _6 OA:Food processor 食品加工机
+ q/ t, N1 Q+ y* V3 G% i# Chttp://www.google.com.hk/search? ... iw=1263&bih=572
0 N# X! |& O& k- ?" F
" o+ M6 w, ^# T- f) g46.Which of the following is not a rule for knife safety?
3 c" d$ b! Y2 [下列哪项不是用刀的安全规则?
) `/ M0 G0 y" q: rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 N) r+ I5 v& {0 S( j2 T4 @
; I* x/ Q" }- V, Q. U% B0 X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' V5 U: A+ Q. |9 n: m) E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  \& V7 X. |2 V% ?4 RA:RondellES 7 r1 E) K6 r4 B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& ~0 H, o6 g- y" b- ]0 `: B* Z5 N0 x% y( @
48.Which of the following is a diced cut used to garnish soups?
5 o/ s0 D2 n0 G) e" ~下列哪项是切成小方块用于汤的装饰?
- N8 x6 r, H# S9 g% V) eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 B6 A2 p+ l  d) U& d5 K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 C2 F/ k2 o$ E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 {- ^8 I: |! t- |/ i! ?- |A:Gaufrette   b) \! ?& N" p# \, p! B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* c4 e) }6 q* vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ L% N" H1 j5 l7 l+ m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 t3 a5 U! c' `" D; v

# K. u& r( l! z2 u/ T4 d8 U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- f" I4 E: h% Z3 L
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)/ p8 U8 I$ k) A" Y1 ?
A:Cilantro 胡荽叶 香菜5 k8 N, k* f$ r5 l! P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# X( H  p4 z. f
; J/ d; D' l2 \# M60.Allspice is made from:$ s) j1 g! ]) ^) [8 U1 |
多香果,  多香果香料是什么
1 X( z/ Q" [  l+ N2 v; G. d3 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 E0 B! u: V0 ~  n6 zA:A dried berry 干浆果
( n9 a6 h* m+ ~7 H2 W$ [, t/ a
+ z8 H3 a! U3 j7 Q3 b; z1 y61.Which of the following are used to make a sachet d'épices?7 I9 W+ m- k0 d( y0 Q/ c# ^3 I$ v
下列哪些是用来做香包德épices?
0 T) l- m$ g2 M+ g2 v- Ghttp://www.sachetcatering.com/
/ {$ B3 }$ ~7 V6 A* \' @$ WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 H4 ~! a# Z: k6 ~- k% u, @  t: j5 b
( S2 K6 i# b. `" i) Y
62.Which of the following condiments are not soy based?
) }8 Z: [9 Q5 c下列哪项不是酱油调味品的?0 R0 X+ ], v' ?% v7 `4 E2 r0 a
A:Wasabi 日本辣根5 W' z% C/ M& N

# ~" L/ f: o) p4 B9 G, h. }% z1 [/ i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- b$ k4 W& V6 b' \+ d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:+ W8 L4 E2 T/ r# u+ r" h$ a6 ~( y/ e
A:Pasteurization  巴氏杀菌( ~2 k3 j* q0 e4 d9 p8 v" a/ v: I/ N

' M* R5 x7 _2 n$ U* o64.Which of the following steps is not the correct procedure for whipping egg whites?
/ v# x# d. P, B; u, @5 D下列哪个步骤是不是正确的蛋清搅打程序?
8 T( J( ^+ ~  q3 H2 T$ l; u3 j; A* GA:Allow to rest before use. 允许休息后方可使用。
* _8 h- M; _4 g3 S/ ]8 I( A
# Q" a% J$ ^2 X- g$ H65.The weight of a large egg is between:一个大鸡蛋重量介于:% L" W& C9 l2 V8 h  I
A:56g and 63g 56克和63克) d+ B8 W* o4 R5 Y0 M( g
( I% Y; U+ D( R
66.Evaporated milk is a concentrated milk that is produced by removing( M; k; j. M3 ~# J+ B8 ~
炼乳是一种浓缩牛奶 是去除什么做的$ G, Z6 D6 ^- h. c
A:60% of the water 60%的水
( W9 d7 ]) ^3 E
5 k& S& C8 e0 L# h5 I6 ?, H* y67.A method of cooking that transfers heat through a liquid or gas is:
, i9 u. _; s4 ~/ ^一种烹饪方法,通过转移液体或气体是:- p' J: Q, d; _  `5 d
A:Convection 对流
5 K9 @+ j3 @8 e# v6 R3 ]$ F" v
  y$ e& R5 B) j! G68.The cooking of starches is known as  烹调的淀粉被称为
" W* E- h) `! G8 X* a, W! CA:Gelatinization 糊化
. s- V2 R6 ~3 w; a1 g3 O- h* J+ r; N9 E- D" g# i4 c, c) K
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- b+ f0 L4 u. q: S0 c
A:Braising 烤
5 T* J0 b& F" l3 u) o
& E! Q! t8 y# W. N% J70.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:
, H0 Z9 N: q, A! [! }6 kA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 T* D, o% F- B5 g, `3 ^: N1 k( `

2 B1 h& s# F3 m$ [( n. X/ 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
: V' L0 W$ G" R' }7 X7 g0 SA:Fumet 原汁
$ E8 P. G1 N3 M- f" L
, A* c' u0 e$ h/ J7 U72.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" W! G9 T$ `8 [' U+ @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ \8 W5 ~0 ?0 g5 c# ~- V
5 e, Q/ k! ~8 Y0 H! }, n# c. b) u: {73.Which of the following is a principle not used in stock making?. ]9 I0 ]: x' P! N- P- m; L
下列哪一项不是用于制造高汤(低汤)的原则?
0 g9 d# p2 l. O, Y: P+ ?A:Start the stock in hot water.开始在热水中操作
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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
$ o- ], [" U+ [, v! m4 g, o9 L3 NA:Remouillage 法语熬汤
1 G! @4 i1 w" [4 I, Phttp://www.haibao.cn/blog/post/176242.htm
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