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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。" Q5 V* x2 a, R

0 H- q# r3 W/ j( h' a& h& 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。
, o5 N/ C- ]  q6 C$ y& ~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
大型搬家
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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
7 j" e, o3 v$ I" N+ n1 V1.Which of the following methods should be used to determine doneness in a New York steak?
: m' d: d, z' 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)7 c. H5 J8 S) u  ]5 s9 `' B
A: pressure touch. 压力触摸; @# P% S9 u- Z: ^+ w, O! U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# t5 k+ c" d/ M, j$ k7 L
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
, T& @4 E3 B$ I8 D* @7 mA: acid  食用酸
4 m4 h# d9 o$ o3.Vegetables are major sources of which of the following nutrients?
) C( W/ P/ G2 x' `+ t+ N1 s  j$ j( z蔬菜中包含的主要营养有哪些- b! i: a) U; }) m, j8 D+ A
A:vitamins and minerals. 维生素和矿物质。
6 P/ A) Y; g, `1 d4.Cauliflower is commonly served with
0 y6 Y% N+ y$ n7 k花椰菜(菜花)最常见和那种酱汁搭配
3 f- p% ^3 `3 K! e2 E* XA:Mornay sauce. 奶油蛋黄沙司! d5 [  B+ T" D- o
5.Which combinations of products are found in pie dough?
8 U, Y6 Z$ x; _' n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 Q4 e. X/ u4 H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: A. D7 N" I$ w3 ~7 O" D0 ~. T  y
6The French term for mussels is 法国语青口(海红)叫什么4 D& C. T7 C! Y' n
A:moules.法语青口,海红4 a* {% O4 Q9 H2 i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; _! r6 b0 K8 M- G4 |' c+ n) fA:faintly fishy. 稍微有点似鱼味5 H1 Q+ L3 p& ^
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. G! V# J7 z* z5 YA:2 days. 2天) Y5 @. p' }  j' S7 v% E
9.What are the principle ingredients in ratatouille? ) R) h' D' S$ q0 b/ G3 e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 n* M' C' K! r) I; L4 `A:Zucchini, eggplant, green peppers, onions and tomatoes
- @8 R8 @! H0 ~6 W西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ B2 f, K" {- J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! ~4 ?1 \) i7 N  b: o6 o# @A:cook food in quantities that will be used up within 20 to 30 minutes.8 @- L) l! S6 u# }+ V9 A
大批量烹煮食物要在20到30分钟内
' N2 U3 N9 s8 J" t( h) U11.What person has the authority to issue a Health Permit?  c8 M8 |9 \1 l3 w: R
谁有资格颁发健康证(卫生证)。. ^) B1 E' C. O
A:Medical Health Officer.
- _9 P$ [% Q3 d0 s# e! S# ~2 a医疗卫生官员。4 C" l9 T& e+ J' n* _+ s+ g
12.For what period of time is the health permit valid?
0 d2 b$ i5 B5 p: k1 \健康证的有效时间是多久?
- L+ a: ~' _: J/ XA:12 months.12个月
$ E2 P' t1 H2 ^5 H: n" ]4 f13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 y' A8 z/ z  x$ ~9 Z4 d: l, a4 B8 ?; \在食物和饮料准备区,通风系统换气的标准时什么
% _7 N  I. l5 Q' u6 nA:08 times each hour. 每小时8次
9 s  q0 p+ V7 ^4 y( w% c14。The minimum temperature for manual dishwashing in the wash sink is
; W8 L8 g& `2 u/ I手工洗碗,洗碗池的水温最低多少度?$ m3 j' h8 z( g  _; \
A:110 degrees F (43 degrees C). 43度
$ R2 W  p& ~! _$ v1 u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 |. F  q! `$ v7 z/ X用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 v; J! j' z. \0 S+ ~9 dA:180 degrees F (82 degrees C).  82度
. ~6 d1 G; G. R6 P+ p' [16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; D% S4 \$ u: U, }! [( g% Z6 g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- r, l3 q8 M" Q
A:en papillote.  法语自己理解
+ \5 I: Q& I. V. j4 l0 q( l, T17。Wing or Club is considered a
, Z5 o2 V0 @; b  L4 L翼和CLUB 被看做是一种.... n+ `5 t# H" J. g
A:Bone- In Cut     带骨切
  I: O4 P: u9 B+ _5 i18。New York is considered a   纽约牛扒被看做是一种
0 D  f% M3 S. q+ S  {( q: C) hA:Boneless Cut     无骨切
# ^" g# {1 f6 ]- l7 G! w19.In general, a court bouillon for freshwater fish will contain
: w: C7 O- e1 j7 V( 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
+ M6 S) h; X0 A3 E5 zA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 }5 C" T4 }7 K和做海水鱼同样数量的调味料和香料
2 F7 L4 N8 G2 w+ K( V3 H20.Anise is very similar in flavor and appearance to
8 Y: {: \7 |9 Q4 `, j3 y八角和下面的那种原料有相同的味道
& P, O& i7 |- b/ K9 [# A4 h4 _6 u7 yA:fennel  茴香) e5 a2 Z9 V. s8 j. g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: c; S" n9 o3 ?& W3 K1 p) X& Z
下面那种原料更像大葱且有平面的叶子5 p5 `3 ~1 c% K
A LEEKS  似蒜葱 (这边人叫京葱)
4 W5 [) {# Q9 ^$ J22.Which of the following cutting shapes refers to a small dice$ Y) `4 s2 t' a% S+ g" ]
下面那种刀切形状指的是很小的粒(末)
: V" b7 J3 {  S& V- vA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& C( Y% R8 E, M& G
23.Oil is added to the water for boiling pasta in order to; \7 w! S' Y: B
向煮沸的pasta (意大利空心粉 )中加油是为了
; R1 R; a, k) e% W! KA:prevent the pasta from sticking and to minimize foaming action.# k% K5 I( ^+ M9 a+ ]5 l& h, z3 g
防止面条黏合并降低发泡。2 @8 t3 y# H( y5 ^, _
24.Which pasta dish features pine nuts and basil?
0 R; \; d) F2 _; b9 ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* U7 B8 g' S2 I) f% G* D& kA:Pesto.一种绿色的意大利面酱
* E3 g8 d. q+ z, K6 X7 Vhttp://www.tianya.cn/techforum/content/96/563836.shtml  S: d6 S. _- A- k5 l

8 J; y  S! Q6 n& ]2 d25.Which of the following is a spring vegetable similar to spinach?4 S. ~/ c1 M% n; V' U- V+ D
下列哪项是一个春天的蔬菜类似于菠菜?
- R9 P8 T: [3 S' M: \! {+ d2 g! wA:Sorrel. 酢浆草。' l1 A- L+ R! s* x6 }# |0 }
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:( u4 [* a/ R% q- q5 z$ [
哪位厨师最早带来高水准浮夸的美食& i0 [# G9 f8 c& s+ K
AAntonin Carême 人名 安东尼·卡罗美1 }$ g) x! p8 v8 ~
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# a/ s3 \. W2 j! }) J+ N5 l
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  j7 f2 a( O. MA:Cast-iron stoves         壁炉4 ^$ l9 s( }' L- |! I8 I
http://www.usstove.com/products.php?id=6
! i- M& Z5 F# ^+ |$ j; }
; g5 q* W7 W' A5 o1 I7 v5 F5 Q28.The French term used to describe the roundsman, or swing cook, is:
' _) q4 W6 I9 C* n4 v) ^法国术语,用来描述roundsman,或摇摆厨师是:/ y3 U9 x# A8 x( r1 i  Z" S! c
A:Tournant   图尔南
9 {& t2 v1 i6 j5 `0 s9 h2 q$ _6 K$ W3 _4 ]
29.Another term for the wine steward is:# C1 N; k$ S- L" ~* ~5 B7 m/ k# d
葡萄酒侍酒师的另一个术语是:0 x& Q8 b: e. z4 G$ U. j5 l+ p
A: Sommelier 侍酒师0 Y5 U- B, E( j2 A$ ]
# T, D7 ^5 w. p" u/ |
30.Molds, yeasts and fungi are examples of a:8 X$ j. V+ M4 v* Z2 }! M" a" _% X$ J
霉菌,酵母菌和真菌是一个神马例子
$ c0 Q3 H$ m2 ^7 a5 m0 k" R' SA:Biological hazard 生物危害
* M: H1 `4 u$ j8 X& c; P) k5 h# @: V% r8 q7 R
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 |* \0 D5 t! {6 X; p
根据加拿大食品检验局,食品的危险温度区在多少之间:7 h3 v2 V0 I& R! Z: s3 M; H
A:40° and 140°F (4–60°C)     4-60度
/ g1 S- m- V/ `4 F" r. w4 E$ i3 }# ?& U; b$ |: Q% J/ I
32.All bacteria need the following for survival:' z& D0 t6 h: {+ \5 ^7 Z+ r3 w8 x
所有细菌生存需要以下哪些内容:/ p  U1 u  {- }# q" r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; J/ x$ @$ f/ b) J, n5 y4 H% l  q, B  e. T5 G
33.Which of the following correctly represent critical control points in a HACCP system?+ b9 X3 I' Y9 M5 d: W
以下哪项正确表示了HACCP体系的关键控制点?
. }3 f8 ~( y$ GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ k, s, x. X7 w+ K# k  E# ?( H6 V, k& O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" ^0 I/ B4 y2 t* u" d
( H  b* o/ J" L* [34.Which of the following is not an example of a carbohydrate?
" S1 i# ]* Q  e! d  [9 y3 L! z6 S( h下列哪一个不是碳水化合物的例子?+ f# {- C! p2 m9 Z1 b. h
A:Essential nutrients 必需的营养物质0 ]2 G0 T- H& x6 V& D6 |

) T  {! O) O: p9 B) a  F35.The process by which a liquid fat is made solid is called:5 P# |" g8 p3 n
液体脂肪做成固体这个过程叫什么' a, t! d. O$ z( ^# c7 Z& G
A:Hydrogenation  氢化
9 v1 g* q3 w" [0 Y, m; u" o2 R7 P6 j$ ~7 p1 |9 C: y
36.Which of the following is not an example of a fat substitute?9 m  E6 h7 S% K3 b7 G% g3 }5 j
下列哪项不是脂肪替代品的一个例子( I$ i: `$ d/ w5 `
A:Acesulfame K  安赛蜜K表7 d0 U6 y8 k) s9 x6 i

8 Y4 ]5 w. g# O! [+ E2 P2 w37.Health Canada requires that a product labelled "fat free" contain:: |& M; P- _. w, q$ f1 i
加拿大卫生部要求的产品标有“不含脂肪“包括:: {% e1 N7 S, [/ U: v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. C0 M2 n6 y& f4 x) a1 s8 X" K4 [( `5 b1 f( X" U) ?
38.Which of the following is not a problem associated with converting recipes?
# a2 f$ ~6 C# D" L下列哪项是不相关联的转换配方问题?
- r, o" D8 I( n8 h8 I5 s; j* P5 YA:Unit cost 单位成本
5 [% z5 i5 o6 p* I/ Q0 x' [6 _/ y) t2 R% Z3 U2 }* v: s' T7 t
39.The condition or cost of an item as it is purchased from the supplier is called:
5 \' F/ u/ j$ Z- A% v$ L从供应商采购的物品的品质或成本叫什么
* W1 \  w' _" [! B4 }$ jA:As-purchased cost 购买的费用
" `+ h  M5 o: b' l  Z1 \" `& A! r& [' {; t5 d( y  `, v6 m9 ^
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 F- c5 G) j0 |/ J  j在新货到来之前用于日常所求的必要库存量叫什么9 e7 S3 ^* a9 v
A:Parstock 基本日常最低库存5 f, h2 u- C$ {

. V7 ]1 A& ]4 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?
" b; ?9 x0 B' O" Y( R+ }* l, Q下面那个缩写是用来表明正常库存流程?% i) X% o1 O: m
A:FIFO=FIRST IN FIRST OUT 先进先出
4 b! K( U) W7 {( V2 [: d6 {3 j1 v) f( K. j% c' s+ F1 t2 J0 v
42.Which of the following knives is used to turn vegetables?# i, T- u( C  B& ^/ C* j& t
下面的那把刀是用来打开蔬菜吗?
/ b! A5 i* n$ ?2 d$ U% i' SA:Bird's beak knife   鸟嘴刀$ \2 i- y* n; K/ w! C+ A! o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 \; O* A2 S$ }/ M$ P' V$ ?
" B8 G# p! o8 |5 C6 y' D) z) y, g43.What is an instant-read thermometer best used for?
: S! N6 E7 H3 X( S  R% D4 D即时读温度计最好用于那方面?. Z( a/ B: x! i% D7 b, T1 r' E
A:Checking the internal temperature of a roast 检查被考物品的内部温度! r3 H0 P7 w# N1 X' N& F
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 T5 D& _4 t7 ]. F下列哪些金属材料受热均匀,通常用在铁板而且非常重/ n+ c! [! G' r
A:Cast iron 铸铁
% Z9 v7 F2 H9 Y2 [: q
$ F4 d$ u( r4 j6 ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 }! j' a$ Q! ~3 [0 p+ o5 [7 N
哪件装备下面有一个可移动的碗和一个S形叶片?
: x$ ]5 o) |( X2 s6 A9 _A:Food processor 食品加工机
* ~! V) u, X5 p) vhttp://www.google.com.hk/search? ... iw=1263&bih=572
) S' o0 E6 r* ]( B6 v% O- h% D8 c' l' R5 U7 H3 S! J& H- d
46.Which of the following is not a rule for knife safety?) ?2 C1 @/ o& Y' d1 z
下列哪项不是用刀的安全规则?
, D5 e" q' `3 w+ A; J# R: ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 w3 K; M+ E# k9 V( ~9 {. j7 a3 M5 ^$ [  S9 h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, h- ]" p( L  m: O" W9 _3 x9 b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) L1 d$ V: X) q7 E$ q
A:RondellES ! }- o0 t. i- l8 R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- N9 N( B) Q% a1 d' h( o/ w; u* ]+ n3 w1 f0 k- j) I
48.Which of the following is a diced cut used to garnish soups?
" q0 ]0 Q5 ^+ p9 W/ Z$ V6 B5 @( p下列哪项是切成小方块用于汤的装饰?
& v0 ?9 P; U1 I( ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 a- g2 D1 B9 ^" l, s& ?8 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 o2 O% ?" D1 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!!——
! A. P# }5 O& B* }9 m) r% M) rA:Gaufrette ! t0 I1 G1 j  s* p$ F) c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 E( k& }+ f- V$ A  P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( W* }" N. p9 V! u! R- bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 j6 X/ j- Q6 b- C! j
) C4 j1 K, T# T, j6 k6 r  M- f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 d! u& F$ |9 P$ Q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)- B( L- r; [, J) K! J# `
A:Cilantro 胡荽叶 香菜
4 }$ H& C6 N1 K; \& k7 A8 n* d: ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% O) j5 r; H! c% |4 m/ x2 ?6 [% X1 n: `3 b
60.Allspice is made from:
+ h0 [$ _" `2 b 多香果,  多香果香料是什么
9 n, o. q) f1 O$ |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 w! X+ P' t5 k, p; M; G
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?7 Z/ ^% h- Z+ A2 y; i- q/ ?
下列哪些是用来做香包德épices?
9 G0 N+ W, H2 y: }0 hhttp://www.sachetcatering.com/5 Z  U$ c; [3 y% P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 n0 {, A: }/ Q0 P: x$ [, H  _
0 z. A( x3 G% q% z; u( ?* |: j62.Which of the following condiments are not soy based?- |+ k/ S8 c  f
下列哪项不是酱油调味品的?
+ f9 j  A% |& ]A:Wasabi 日本辣根% t/ D- o# Y  @: y1 g8 f

% {% f2 N" [: A9 W* N) {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 T3 V9 c- s" [  }. @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:' C2 h0 ~7 q! I( ~6 {, L7 ?
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. w, a2 T* B- C8 I4 A; A' X下列哪个步骤是不是正确的蛋清搅打程序?+ q3 p# t$ v4 j9 T0 ]: f6 C
A:Allow to rest before use. 允许休息后方可使用。
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  l1 d9 I) p( _2 n65.The weight of a large egg is between:一个大鸡蛋重量介于:" T4 g; q8 K) Y. X$ h3 l5 @, z
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# P: P* U: M) Y# h6 P
炼乳是一种浓缩牛奶 是去除什么做的* w: _. Z) |% e! y% f, j
A:60% of the water 60%的水4 F+ b+ _2 L1 w. G9 p! S, O
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67.A method of cooking that transfers heat through a liquid or gas is:
# r2 I! G% }1 ?0 v: O7 T一种烹饪方法,通过转移液体或气体是:
/ ^- t7 `* U' eA:Convection 对流6 W3 i9 H* v, e, f
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68.The cooking of starches is known as  烹调的淀粉被称为
/ T, m$ n* I0 U. r6 M6 F, P0 bA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& t0 L- B0 c3 h5 ?6 n0 n! G( v1 X% w  uA:Braising 烤& O2 o1 N( ~1 ?/ B: u

6 D0 x8 k3 z$ Q- |: V: J8 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:0 H$ B) K6 J8 G; |
A: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
, y+ i; L! A6 o! |" r: J) k' O6 w" Z1 ^A:Fumet 原汁  p: S2 n$ N9 S1 ~& Z& J& ]* G

7 j! [0 g$ P+ a2 ~2 F8 _/ |/ x72.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
( P* z5 i& V  bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 U, N3 N4 L* O73.Which of the following is a principle not used in stock making?( u, M% B3 ?; W1 o0 S$ R
下列哪一项不是用于制造高汤(低汤)的原则?+ ]+ Q7 K1 D* i5 L1 a8 E
A:Start the stock in hot water.开始在热水中操作. l: x/ q% K- P- L: n- q6 T
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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# i; ?3 O  H& g
A:Remouillage 法语熬汤
) v! k9 f4 b6 z7 B/ [! ~http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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