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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。
% U7 B( m5 F3 j; C+ O3 j$ v) }; S  u: o0 J2 P; r* S
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。' r: n3 M, Z- 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
. v% J+ i3 Q# C+ ]+ P1.Which of the following methods should be used to determine doneness in a New York steak?
; B7 P0 j, ~/ f- s+ R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)( {/ F/ x  L: ^8 p* a! Z) g) v$ J
A: pressure touch. 压力触摸( j1 t& b  }' K; P" p1 P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 ?9 W2 h% S8 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! b) Z6 }  b' u: ^: |
A: acid  食用酸
3 P' m5 ]/ v5 M3 E3.Vegetables are major sources of which of the following nutrients?0 [( U) @1 {  j$ ]7 J7 F
蔬菜中包含的主要营养有哪些
  h* w9 q/ Q; {& i$ B9 c* uA:vitamins and minerals. 维生素和矿物质。
8 X4 i8 G1 ^5 g/ E" @4 h4.Cauliflower is commonly served with% |- T) B7 e1 v0 g3 C+ C& j
花椰菜(菜花)最常见和那种酱汁搭配
# L* i4 j2 ~- m( L% I5 oA:Mornay sauce. 奶油蛋黄沙司1 p. ]. A& H2 w! ?) S/ h2 n1 p5 |" L& ?
5.Which combinations of products are found in pie dough?8 y( _' I4 m7 e% 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??); K9 Z7 H3 L5 s4 d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; h3 u$ q$ @( m& b- _; G' g
6The French term for mussels is 法国语青口(海红)叫什么& e" J6 ?( C; h. N" G
A:moules.法语青口,海红
; s% ]! p; D# ~! f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 C1 T% L& L! Q, a7 l
A:faintly fishy. 稍微有点似鱼味) R9 `" R1 x: |' T5 m( p4 w7 z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ w5 L. D6 [- [; o  u4 c. a8 X
A:2 days. 2天
" Z2 E) D7 W3 j1 j) ]8 ^9 y% S$ u* P9.What are the principle ingredients in ratatouille? $ l, F% z- m1 s& P. j( \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), t$ t6 \% Z8 D: q
A:Zucchini, eggplant, green peppers, onions and tomatoes
" H! k) j  A" v# K/ y* [" j9 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 f' P" D9 ?% @. q8 H+ B, A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 ], I: s, N/ o& ?% l3 L: RA:cook food in quantities that will be used up within 20 to 30 minutes.
3 {7 `* C) e& U& L4 Y2 [7 ]大批量烹煮食物要在20到30分钟内
) m9 X  n: I; R' C+ P' ^3 {11.What person has the authority to issue a Health Permit?( b4 o: T  I% A
谁有资格颁发健康证(卫生证)。% a7 N$ Q# F: \4 M
A:Medical Health Officer.8 t! @7 ?( X2 w1 v5 U
医疗卫生官员。
. `7 c0 v  b$ ?) k, s: a& A9 I12.For what period of time is the health permit valid?
" t) b# F$ v& Z1 l+ N. Z& S健康证的有效时间是多久?1 S- ]2 g/ A, L7 A; U, V! P7 m
A:12 months.12个月
6 F- r6 W% N1 P% y4 m7 T1 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 _" g# J; e9 g2 _/ J9 ~在食物和饮料准备区,通风系统换气的标准时什么$ F* y; |% ]- l- p; A- H
A:08 times each hour. 每小时8次
2 P' `/ A, m3 R! h5 ^' l/ G( H14。The minimum temperature for manual dishwashing in the wash sink is
0 n% [: w8 a+ K- z; N' M5 a手工洗碗,洗碗池的水温最低多少度?' {# i+ |/ i  d8 N) j
A:110 degrees F (43 degrees C). 43度' |: p$ \# z4 t0 `' z/ V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& M* T1 E, f+ ~3 r" A1 ~5 E
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! N& I9 e" ^1 e+ V' G8 \0 R/ b) J
A:180 degrees F (82 degrees C).  82度* G4 S: p" y- T, }" r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ C- t+ s9 ~. c* L! O0 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; ^0 }' l8 b1 |  t# o/ w' k+ `A:en papillote.  法语自己理解8 w: }3 p4 d1 W' U! T7 e' v5 a. f
17。Wing or Club is considered a
  ^. v, w& ?9 Q/ v翼和CLUB 被看做是一种...
4 ^/ Q- E4 x4 r9 s" QA:Bone- In Cut     带骨切2 M1 h* J# G. v& L: Y: `
18。New York is considered a   纽约牛扒被看做是一种) I' W7 e0 D% l1 \
A:Boneless Cut     无骨切2 l6 z) h4 j6 O. b+ K' _; K3 r
19.In general, a court bouillon for freshwater fish will contain
' w, ]' U2 t$ C! ?9 t& H, n( L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+ ~9 }  n: A' M; L' D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 t2 ?# W, x8 y2 @( G: s" v2 L
和做海水鱼同样数量的调味料和香料4 i! ^: Z* k  [4 P" _
20.Anise is very similar in flavor and appearance to, V. i9 O# b+ `5 `" R3 N& f7 m- G
八角和下面的那种原料有相同的味道- ~  E; k& \9 o8 R1 A  B& x
A:fennel  茴香3 o, r( I% B7 m, A& r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 C# a0 q" X+ O9 c0 }
下面那种原料更像大葱且有平面的叶子
/ {+ s3 |" z0 j4 |6 v# C2 pA LEEKS  似蒜葱 (这边人叫京葱)
) s) Q: b5 q! i5 s( b, o! Y22.Which of the following cutting shapes refers to a small dice9 ^, ?+ B  x+ @' H$ T
下面那种刀切形状指的是很小的粒(末)9 o$ _' l8 ^0 h# [& q6 a# g' ~$ j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 U' ]+ |7 S9 \6 u! N! E. i
23.Oil is added to the water for boiling pasta in order to
% ~( R" [* M! t1 J7 d" p8 |, F向煮沸的pasta (意大利空心粉 )中加油是为了0 R% e$ g, x- o% v/ ]" t
A:prevent the pasta from sticking and to minimize foaming action.* I- X7 N% j: R/ G1 ^1 D
防止面条黏合并降低发泡。5 V, e4 E" D) Q+ X' i& f
24.Which pasta dish features pine nuts and basil?
3 Z1 D5 y. Z, d" p( L- x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 ?& Q& E0 V! b# A+ R
A:Pesto.一种绿色的意大利面酱 ' P! K9 A+ s) X' r$ y. @2 D, C( F1 L
http://www.tianya.cn/techforum/content/96/563836.shtml; S5 L+ p6 I3 E2 ?

! f2 @$ y" i9 d7 @25.Which of the following is a spring vegetable similar to spinach?: g9 u8 C6 B/ w, Q6 A
下列哪项是一个春天的蔬菜类似于菠菜?3 Q+ G1 m/ ^% p; r5 ?
A:Sorrel. 酢浆草。: d5 F) j& u4 `7 E/ u! A$ }
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:
0 e5 @! B# r# M哪位厨师最早带来高水准浮夸的美食' p, ^' B: z8 X$ J* t; }
AAntonin Carême 人名 安东尼·卡罗美* H3 B( l: R# s  q/ Z9 Y7 Q! \

2 E  ]1 V9 b; j27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 S3 q" |1 n+ L6 W$ H& @" U  c/ m& w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# A  p' Y  T8 A: [0 e/ Q, g3 y
A:Cast-iron stoves         壁炉
: P3 Z( G+ ^. D* t9 I- chttp://www.usstove.com/products.php?id=6
1 [0 R/ _4 T/ ~1 Q3 J
7 n' ^6 \, d  h) I  z+ M' F. `28.The French term used to describe the roundsman, or swing cook, is:
5 n! r) [4 b$ b" U; }5 r法国术语,用来描述roundsman,或摇摆厨师是:# I$ V) r& k4 Y+ o
A:Tournant   图尔南
0 k) X1 U+ @' A$ }' n+ y5 U5 d1 ?7 W: g- ^% d) I
29.Another term for the wine steward is:
' l1 j$ }  U: o% Q$ e葡萄酒侍酒师的另一个术语是:/ N4 Y4 p: R2 `6 }
A: Sommelier 侍酒师
' R+ Y* n" ]/ J! ~
! }$ U) {1 A  h* T. |5 G30.Molds, yeasts and fungi are examples of a:
$ k/ |3 d8 \9 v2 s: c6 x2 l& d8 ^霉菌,酵母菌和真菌是一个神马例子  t2 m! R) c& v, N
A:Biological hazard 生物危害
: P# w9 h9 j/ U. n- {8 }9 ^- `0 i# E0 H1 N0 X: s
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 |, J% ]( x. ~: M* i6 X9 _- Q
根据加拿大食品检验局,食品的危险温度区在多少之间:8 E. e( ?, {& @0 t" N3 ?" U
A:40° and 140°F (4–60°C)     4-60度% a8 N2 f, p4 G0 h( m

5 D( S! O& m6 F) i" H' A$ C32.All bacteria need the following for survival:
5 I" t, i9 ?8 E5 J; |所有细菌生存需要以下哪些内容:6 C" V. k* q7 [% D, a+ N- [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 u  p% \5 r7 X9 }  \3 u+ d
2 k) \4 Y$ I& v- |' D8 o$ }0 x33.Which of the following correctly represent critical control points in a HACCP system?* N; O; B! d0 |9 R
以下哪项正确表示了HACCP体系的关键控制点?  x$ B8 o1 E& L' g7 D7 M- X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 W/ L. j( ^1 M' w* ^& S% U: }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 a( K* \* b/ C* z: o- ?
8 H/ \- O5 I, G) t. G/ w" I34.Which of the following is not an example of a carbohydrate?! \" g5 c$ b2 \
下列哪一个不是碳水化合物的例子?5 f% X" P0 i+ r. X
A:Essential nutrients 必需的营养物质6 k  ~: L1 _6 t" i' e) k) Y5 N

' Z, ~. ]& |( x) c% r& E" Q35.The process by which a liquid fat is made solid is called:; Q7 L' Y7 G* y- ?3 O
液体脂肪做成固体这个过程叫什么
5 E! E6 |( l0 D' p# X& uA:Hydrogenation  氢化
% g) y7 @& p6 E) ]+ `9 N" J( Y5 R! Z9 d  U' X% @7 y
36.Which of the following is not an example of a fat substitute?1 v4 v7 M, Q" s9 A5 B6 b  O- b: Z
下列哪项不是脂肪替代品的一个例子0 w5 Y+ K1 y& {8 \% f
A:Acesulfame K  安赛蜜K表
, T8 @8 Y3 P3 s5 i/ w! b$ R) a1 h6 a9 t, n4 g
37.Health Canada requires that a product labelled "fat free" contain:
5 r+ |: A3 U& K4 N$ S- v加拿大卫生部要求的产品标有“不含脂肪“包括:
  S' L" U, V: H' ]& l% x* _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 i( g2 N0 d# A  {. ^: [
% i! H+ d, y9 s% Y: A38.Which of the following is not a problem associated with converting recipes?, M, k8 |) ~/ s
下列哪项是不相关联的转换配方问题?
/ M/ R$ L$ l7 uA:Unit cost 单位成本
- f/ ?' g: K* d# H. s# W! `  Q- S" p( y" E, k
39.The condition or cost of an item as it is purchased from the supplier is called:
3 N9 e( `& j; O% w$ v从供应商采购的物品的品质或成本叫什么; ?8 p4 i2 I3 f% B5 h, i
A:As-purchased cost 购买的费用
9 T) r* i% j! {: |" `" S0 }& R# W- Z, A( c
40.The amount of stock necessary to cover operating needs between deliveries is known as:; h, C/ J1 G* m
在新货到来之前用于日常所求的必要库存量叫什么, f7 L" I0 O* h& d4 G4 }6 J' E
A:Parstock 基本日常最低库存
7 z( L+ J- s9 M0 l+ S4 k8 X" r( B) m' a% ~% F6 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?, F7 E- S. P5 Q& z% D6 E7 S
下面那个缩写是用来表明正常库存流程?
% W* [; {$ y! a, \# VA:FIFO=FIRST IN FIRST OUT 先进先出
' h' B% a+ b+ m) Y3 ?" l) R
: f  x" V& y5 L3 A+ o. v  r2 o42.Which of the following knives is used to turn vegetables?% t, T5 I# X( K7 A6 E& M5 p1 q
下面的那把刀是用来打开蔬菜吗?
2 H' m8 b/ V! Y9 u" uA:Bird's beak knife   鸟嘴刀. @& _. P  n( r5 D  z' U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 e: I$ y8 ?1 l% x
  {6 t8 i& D$ w) H" _8 ?& N5 @43.What is an instant-read thermometer best used for?: a+ F$ x- D5 n3 f
即时读温度计最好用于那方面?6 Y0 F2 X" p1 Y' w' z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- r! `  L- k: s( p9 g( J6 ~! B8 i) c' u! i4 c) j- ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! _# H7 M9 d1 I: U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; E4 d# x* r% B, LA:Cast iron 铸铁  n- E+ L8 J) C  B7 I. p  i

' z( U% y& n% t$ [* p+ W8 F* I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 z3 j7 [( b2 q- `$ t4 M1 V! A" H
哪件装备下面有一个可移动的碗和一个S形叶片?1 X2 Z# h% F3 u- V; ?( R& Q8 v
A:Food processor 食品加工机8 q# J* B9 C" B1 ]: ]) x$ ?
http://www.google.com.hk/search? ... iw=1263&bih=5728 o3 V2 U( E, I/ f" _! j3 q7 w* A2 H
3 Z1 y( f* n- B1 j# Q
46.Which of the following is not a rule for knife safety?
& v/ E1 o; D# M: e' L7 e下列哪项不是用刀的安全规则?! `( V  M; G& {8 J5 p( y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 L; c6 T) m6 |+ U; Q. r6 ?' E( k! P2 a7 K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' o/ ~$ }  O% ?5 v/ [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 M+ }9 s/ ?' W/ O) o
A:RondellES
3 W, L/ |: l$ Q, b) B; j' \4 Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 g9 d" D& L/ u9 ?* J
( c. \7 F5 D: c2 R: Y48.Which of the following is a diced cut used to garnish soups?
( n) {1 N, h6 ~* [# H下列哪项是切成小方块用于汤的装饰?
7 \1 }  k: K& M9 @5 h  h- q" VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* ^" ?$ I3 f' j2 k  L1 i7 r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 d9 G" S2 ]7 _9 s, |! [1 u6 R
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!!——( h* K1 t2 ~0 ]) r
A:Gaufrette
2 x, _) u0 a* W% {( \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ {+ F# [& E8 J7 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 q' I' H% l& g( t. }) F3 h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( b1 f! |9 p% j

- _! R) T( S" `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* @+ k) a2 C% c# N) N" f" o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)& F$ U/ b1 R; L/ Q9 w( _8 E
A:Cilantro 胡荽叶 香菜
8 n$ R/ |" r. Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 W! T" M& e$ r60.Allspice is made from:+ i- P  d' |$ P2 v- V8 k
多香果,  多香果香料是什么
3 H- d4 u" I# x6 x( x: thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 {( E9 l* S6 u+ h/ P  p" H
A:A dried berry 干浆果
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& p$ }8 F5 I! d, \61.Which of the following are used to make a sachet d'épices?
8 g) u  z, M) {. k" i2 s  h- y下列哪些是用来做香包德épices?, s4 r3 G. n2 M, {) N
http://www.sachetcatering.com/
8 x* r. }0 _7 d4 x9 G- x' L* i+ OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* F! U7 v8 B) Y; T; l! W

7 I; m$ {7 P# p; N* D5 \62.Which of the following condiments are not soy based?
4 d& |8 Q" B7 H3 h下列哪项不是酱油调味品的?' B; S6 f. r1 I! m9 B: [. m
A:Wasabi 日本辣根
6 G- u" ]& f$ Y* n* K; Y" g
* q$ {$ h: L# Y# C9 H' C3 Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' J, _; r. e0 e8 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:
# W; p$ E  `1 E( Z0 a' ?+ ~, SA:Pasteurization  巴氏杀菌' T* M' L8 b0 T! m% ^/ w5 y

" Q2 q2 f5 G9 u6 r( ^4 o64.Which of the following steps is not the correct procedure for whipping egg whites?, p" ]  S# M5 V% y
下列哪个步骤是不是正确的蛋清搅打程序?' c, Y2 Z2 G5 H* X! B- N1 [! E3 `
A:Allow to rest before use. 允许休息后方可使用。
! q- p& u4 v, N. T  Z
4 `& |3 G+ Q8 Q% F, n  y65.The weight of a large egg is between:一个大鸡蛋重量介于:9 R5 P1 p/ j0 ^
A:56g and 63g 56克和63克7 i; _& U3 m# O  Z; S
* d1 {; o3 f+ M, v/ H$ I5 E
66.Evaporated milk is a concentrated milk that is produced by removing
6 P) B# r# X8 e- _% |' ?炼乳是一种浓缩牛奶 是去除什么做的
6 ^- H9 y7 o5 ~6 Z0 m4 CA:60% of the water 60%的水+ G  T9 ?/ y% b% L

2 w# K2 s# z( K  z" |0 `% L  }2 H  S67.A method of cooking that transfers heat through a liquid or gas is:& H, \( v) [. ^& U" C+ G4 X, Q
一种烹饪方法,通过转移液体或气体是:2 _2 D( M  e0 }. A
A:Convection 对流3 b1 \: @# {& H* l% p

9 q8 ^  c% u1 O: k, E68.The cooking of starches is known as  烹调的淀粉被称为
9 E  y* e1 d" lA:Gelatinization 糊化& Q4 t) k) ~; R$ C9 b- ~; T

5 u: Z: s7 x+ f4 b  Z# n( @/ t6 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" F4 |# A+ e7 }2 V0 I6 @
A:Braising 烤8 e( [: N" p8 H( L: |) `2 `
4 R0 x. m% M5 o! p
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:
$ D# H  a) L! }" d/ c7 [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 L! H# q, R% p  t9 R5 d5 R  a( V- B& j6 @1 r
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
# _& L, _4 ^3 h  K& B7 @5 ?$ ZA:Fumet 原汁8 ]  Q) i2 W& ~7 ~  W% d

* |8 A( E) T1 {: b  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/ W0 @" U: y( r. P  D) P: b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# U2 Q4 B+ \1 b# M. x- x4 Y: _

& b9 O7 O* k8 k0 u73.Which of the following is a principle not used in stock making?
! t) b: h. u5 Q( ^. R下列哪一项不是用于制造高汤(低汤)的原则?
! p8 p8 i7 X3 Z1 @0 @4 `1 r; M  {A:Start the stock in hot water.开始在热水中操作
6 A' {; }7 y% p) b: o" G0 O' E( r0 ^+ p/ ^' f# t+ I# [4 A
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
  A' }" g# _0 r/ Z6 G) x) `A:Remouillage 法语熬汤
/ d6 k# [% C) ~8 k2 p5 J7 ^http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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