埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 7747|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。
& Y; j& v1 C  p9 n. T* Y# x( |& z5 ?
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。) h/ ]- ^! I. `
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
( J( D) z8 q; N- R( E4 p. {, g1.Which of the following methods should be used to determine doneness in a New York steak?4 A3 h0 C& _3 v) L
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)
: y5 a4 t- k3 j- {7 x5 m; K; g! J& TA: pressure touch. 压力触摸3 L/ A3 r5 g6 t6 L; C3 b) L' g/ }6 E
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! ]% X$ X0 K+ H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) F) j8 a  R! o# C' Q5 i
A: acid  食用酸5 Q. ]  r8 r* J$ m# [
3.Vegetables are major sources of which of the following nutrients?: r6 A1 W: J6 L- S6 F2 h; ~
蔬菜中包含的主要营养有哪些
+ L$ `* w) x: c) J& C9 w- NA:vitamins and minerals. 维生素和矿物质。( i5 h; u0 X$ W2 J
4.Cauliflower is commonly served with
! l* A1 N. E) ]" e4 Z花椰菜(菜花)最常见和那种酱汁搭配
# X+ D* ~8 y! V7 v( z7 k: N( i/ UA:Mornay sauce. 奶油蛋黄沙司
: r! ^5 \9 H. _! v5.Which combinations of products are found in pie dough?+ v8 a  _( E& Q  _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* x) @/ {( ]8 ^. o( K% N0 A: eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! H# @. Y0 Z& Z7 s8 t. u
6The French term for mussels is 法国语青口(海红)叫什么/ |! y: q- {/ w1 U
A:moules.法语青口,海红
- n. ~; n0 P) j! H4 `5 I. K* Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 d0 z& d7 M/ z6 i8 Y4 T5 M4 a( Q* cA:faintly fishy. 稍微有点似鱼味$ b# \' r, W4 C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 n& v7 i$ ]* X# n& R5 Q
A:2 days. 2天; `  F0 P9 N" t  `" t5 L2 Y) s
9.What are the principle ingredients in ratatouille? / h) _& n2 L; r. ~( N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' z* q( y- Z* y! |( T& j- R( C- O: H9 ]A:Zucchini, eggplant, green peppers, onions and tomatoes. J# k: M. N2 u& y+ j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 C, Q& G5 u( a- @7 w$ m/ R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% u7 c3 ~; M3 E1 n. k  I: T' W6 M( \; xA:cook food in quantities that will be used up within 20 to 30 minutes.- x4 ]! J; _  E. \2 a0 F1 h
大批量烹煮食物要在20到30分钟内- P" _0 p; D: J/ F, [. s8 G; ~
11.What person has the authority to issue a Health Permit?8 U# \- `" q9 U$ r! u! f" X" f
谁有资格颁发健康证(卫生证)。
) P& `* u" [  [4 O+ |- `' IA:Medical Health Officer.
( |8 X& w# n* F! C+ d医疗卫生官员。: V1 }; y& ]2 U1 P+ c
12.For what period of time is the health permit valid?* `; \$ Y% N- H2 ?: Q8 R
健康证的有效时间是多久?
5 q/ ~$ N* l& M; iA:12 months.12个月# I, b/ M0 _9 F9 Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air' e( c6 t6 v  S( a# Y
在食物和饮料准备区,通风系统换气的标准时什么; |2 g$ p' @- T4 z
A:08 times each hour. 每小时8次
+ ]1 t% \8 q- n8 r" C. U14。The minimum temperature for manual dishwashing in the wash sink is% {. D; p. M' e/ \; x# P# }
手工洗碗,洗碗池的水温最低多少度?4 w4 Q9 k) x! y* T1 c$ X
A:110 degrees F (43 degrees C). 43度
6 s5 g" o  a  j' I! s' E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( _- ^2 x) s5 d! J8 n; G& B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 i( ^6 N2 x9 i* K$ R( }
A:180 degrees F (82 degrees C).  82度2 a3 ~( M, M* F" a) J/ y! {
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 D& g2 w  ~+ G3 k  t4 Z0 z  T
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ \. O  c: a2 W. U- GA:en papillote.  法语自己理解
/ }2 H7 i# ~( q7 L# v17。Wing or Club is considered a! @" O+ O8 P1 p3 ?( h% r4 w# c
翼和CLUB 被看做是一种.... V: s8 c# S! |5 x5 T. Q( u4 f
A:Bone- In Cut     带骨切* D# {7 c) n) O7 E
18。New York is considered a   纽约牛扒被看做是一种
7 X, K4 _' G" l0 e- B$ sA:Boneless Cut     无骨切2 ?" C. r1 _6 T' X" V5 x$ w" T
19.In general, a court bouillon for freshwater fish will contain, I; b' `! Z3 R& P+ B$ K4 O9 d
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
. l* B; Z( V/ jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 Y- {4 e# d- \- c
和做海水鱼同样数量的调味料和香料
  g( k% ?& e. V9 f0 j4 Q( s. b20.Anise is very similar in flavor and appearance to
2 h7 q) S9 z) s+ q9 ]八角和下面的那种原料有相同的味道
/ H4 H$ w5 b  t5 Z& N2 Z0 ZA:fennel  茴香7 y7 ]9 C7 A- t( y* S, e* E& ]
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, C8 I" l( o. k) ~) g3 k$ _
下面那种原料更像大葱且有平面的叶子
: t: Q" v! c4 I5 J9 c! V7 B# sA LEEKS  似蒜葱 (这边人叫京葱)
+ O5 b8 _0 \9 k  j; y% {& @22.Which of the following cutting shapes refers to a small dice
$ i  |4 F( Q6 }  m下面那种刀切形状指的是很小的粒(末)7 Z  Q4 t6 c+ q, j7 o. `  ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 R- z. r1 k2 M+ x3 Z23.Oil is added to the water for boiling pasta in order to
3 V( S% f' ~' C; f  j3 q向煮沸的pasta (意大利空心粉 )中加油是为了# s8 ]7 R; P& e9 t1 {' }
A:prevent the pasta from sticking and to minimize foaming action.; \' w: I8 }8 I# o0 h6 M9 B" ^
防止面条黏合并降低发泡。
5 i( z: c# C9 D: s' h24.Which pasta dish features pine nuts and basil?8 c1 y  n$ U3 _" [0 i% Z; U0 ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 v5 {+ _7 ?' h. x) t4 e
A:Pesto.一种绿色的意大利面酱
5 K) [4 m% s; ]0 Hhttp://www.tianya.cn/techforum/content/96/563836.shtml! q" I) d" D) n/ ^
. t3 `$ g8 S/ X& q/ {" w6 D
25.Which of the following is a spring vegetable similar to spinach?
) p$ d0 |7 t6 k; b( i下列哪项是一个春天的蔬菜类似于菠菜?
. }+ z; I# Y: f8 Q4 _) J* L. Y* iA:Sorrel. 酢浆草。
: g, S% ?! M- rhttp://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:
. s0 d; x  b- q+ E" f哪位厨师最早带来高水准浮夸的美食5 c! A2 F8 g# I; L
AAntonin Carême 人名 安东尼·卡罗美
/ d6 q; f6 ~# s  @* k9 q! E  p
5 q- I' H/ i; v; d9 |2 l( _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% g" N0 O- n7 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 X5 g  d$ K% F0 @' I( o( p* iA:Cast-iron stoves         壁炉: C& S1 [& F. g) }
http://www.usstove.com/products.php?id=66 }# b* U  I" T9 b

( ~  _% L$ [& |9 l' [28.The French term used to describe the roundsman, or swing cook, is:
% u1 H, G  ?$ _& Q# u6 ^法国术语,用来描述roundsman,或摇摆厨师是:8 [7 E/ n" I" _
A:Tournant   图尔南- d. D$ b- V% a0 Q. v% {
, x9 s( A, p4 r. O5 [) M, `3 k
29.Another term for the wine steward is:# x1 u  \* F, u7 h3 h8 s
葡萄酒侍酒师的另一个术语是:
( F3 S8 C7 Y, _* QA: Sommelier 侍酒师" B% n- ?" ?: T2 @# o
/ J* C6 o5 l4 {6 ?: [1 u
30.Molds, yeasts and fungi are examples of a:
, E# A- _( i; ?& C1 s  {. V9 i霉菌,酵母菌和真菌是一个神马例子$ c# e; V3 f6 }5 F& ~
A:Biological hazard 生物危害
0 [; v- B& m4 T8 ]2 Z0 U9 D+ K2 z7 [3 c3 t  B
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 O, t1 V/ D7 E: g" R9 s- Z+ Z3 y根据加拿大食品检验局,食品的危险温度区在多少之间:
  l$ e! p* E+ E$ m  ]2 M$ YA:40° and 140°F (4–60°C)     4-60度
+ z9 Z6 g" |3 h" @+ ~8 c- [2 w( u2 d3 z, R  S$ Q& j
32.All bacteria need the following for survival:
$ J0 ?' C1 d# ^" q3 r- d4 L3 x所有细菌生存需要以下哪些内容:
; e1 J9 {/ C, Q! y6 ~3 }- V8 yA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% i: T9 n/ H. c' E8 o( X+ i# q6 h( J+ l1 R! T% a2 R/ V& y
33.Which of the following correctly represent critical control points in a HACCP system?- v$ R6 [( |. f3 \. S
以下哪项正确表示了HACCP体系的关键控制点?! y( V9 i' _0 c# `/ Q- {0 ]/ K* d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 }- d$ F4 G7 z# v食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 P0 H8 c6 E$ p8 }7 q. b
, e5 M6 ]; u4 U7 x( e
34.Which of the following is not an example of a carbohydrate?
4 K# x1 `+ i+ v. M1 t0 p# V下列哪一个不是碳水化合物的例子?" o4 j( c6 [6 @' g4 H0 w) T! O7 g
A:Essential nutrients 必需的营养物质
  H) Y4 B, B- F( K; q, i* {, `0 u. F8 Z' Z4 D4 q( C/ d5 t
35.The process by which a liquid fat is made solid is called:
5 C; R) D! ~  p; b& A; C8 z液体脂肪做成固体这个过程叫什么, `. @' N- \6 Y. ]( [; e
A:Hydrogenation  氢化
4 M: B1 @4 _- E  G
) p+ J# W. v( i4 i5 Z; u, \" H36.Which of the following is not an example of a fat substitute?4 c/ g& H. h$ }$ I2 u: O
下列哪项不是脂肪替代品的一个例子
5 Q( J: B! |# u! d1 H6 V" BA:Acesulfame K  安赛蜜K表0 Q3 r0 L" P3 a: z+ l( J

. ^8 X6 `/ H& z) G, V( M37.Health Canada requires that a product labelled "fat free" contain:
) p. j/ G. q# f: j$ A6 X% f3 E加拿大卫生部要求的产品标有“不含脂肪“包括:  u3 ]! k1 C. n6 L7 E: {: Z  ^7 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# m( T0 ?/ |$ G, N, O) e7 n( z' l/ `3 X& W9 `  o6 m; ^
38.Which of the following is not a problem associated with converting recipes?2 Z7 P" x! c. O2 p
下列哪项是不相关联的转换配方问题?
) ~1 C* V; D. W3 {! j, iA:Unit cost 单位成本% O( P; S/ x. ~7 E
" v0 z  @* v( N% e, i; N
39.The condition or cost of an item as it is purchased from the supplier is called:
0 ~2 g; r# j! |( L& ^6 b/ u, l$ v从供应商采购的物品的品质或成本叫什么9 ~! e% m4 U8 [" m0 F7 I( O/ S
A:As-purchased cost 购买的费用" G) f0 F8 J2 T) c1 c% W

* @$ r# C, I# z0 F, a40.The amount of stock necessary to cover operating needs between deliveries is known as:2 m; y9 m, s, N* V3 a. m
在新货到来之前用于日常所求的必要库存量叫什么2 @, Z6 }% G' F5 F1 {
A:Parstock 基本日常最低库存
( M3 i- ]' P3 t# n, U. ^
' w  P" m6 _* h- y7 A. ]41.Which of the following abbreviations is used to describe the proper rotation of stock?. {1 \/ _  f# q) ]
下面那个缩写是用来表明正常库存流程?# @0 E  r+ H) F1 N) t( I: r
A:FIFO=FIRST IN FIRST OUT 先进先出
( S0 P) F: C6 U$ x7 `
& @7 M3 N" d. o0 s" [) E/ C3 ^42.Which of the following knives is used to turn vegetables?- w# [. l2 x* s" h. O/ l
下面的那把刀是用来打开蔬菜吗?& M/ D: [* R7 u% p3 I' l
A:Bird's beak knife   鸟嘴刀' I9 P" q$ ^. V2 Y2 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) S6 ^' ]# P. P, a2 z& b2 \. c4 \3 @! T, U. h' K: z# ]$ K+ L
43.What is an instant-read thermometer best used for?) I8 h2 O/ I# v
即时读温度计最好用于那方面?
' b* M/ k" F6 [A:Checking the internal temperature of a roast 检查被考物品的内部温度, N/ h3 U  ?& O. K3 f* ^
6 t# X& R8 H$ P' w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. t3 J% }8 V" [6 g4 p2 |- s' v下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ B3 W! l5 M0 \) v7 _A:Cast iron 铸铁1 [2 X8 r# m1 u- z, `/ B6 y

5 J  F! s4 x: v, C$ x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- m0 u: {  C) W8 Y# B" h4 F! \* r
哪件装备下面有一个可移动的碗和一个S形叶片?
. A  @- L/ ]. C# F* pA:Food processor 食品加工机; P4 H1 L' z6 C2 Z3 ?' [
http://www.google.com.hk/search? ... iw=1263&bih=5728 t* u0 s: K8 u+ r

7 j" E( ~# M; H( A4 X46.Which of the following is not a rule for knife safety?
5 X% Q$ U/ ^$ S- Y4 Y1 F+ I* o下列哪项不是用刀的安全规则?
4 R: S$ J3 z& N0 a! Q- cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: C1 J$ `5 @; v; `

8 _8 u; b: X/ t& U9 I" P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ U! W1 j/ G2 x: _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" z, s+ I3 z3 d
A:RondellES
8 v) _- b. ]# a: j6 X% Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ Y/ i. {, k- y" O& P
* `6 i- S2 d7 F48.Which of the following is a diced cut used to garnish soups?
- l. \. M' i( Y" t; `下列哪项是切成小方块用于汤的装饰?) Y+ c7 K5 ]' u2 m- U
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! `+ C, n- D  N0 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' A; d' Y4 m) V; j, y* e& H$ 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!!——
( Z# f% F" n  f$ p. y4 S* v3 R1 E6 rA:Gaufrette
, G" {8 {  i6 }8 V0 F6 Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 h# y( @8 i) v% ?5 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" x0 S- c$ g* u; p3 Q. aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 x1 b$ ^' c* r+ x( Q# d' ~: I2 Q5 d9 X# I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& F0 p1 A7 O5 U5 y" T$ h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)
! S& E  b! N$ R: e8 m* J# nA:Cilantro 胡荽叶 香菜
4 k! @! }+ z5 R" {, O# g, @- w* ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  W9 [# H& W& a8 z/ m0 D/ M  ?" ^

7 y1 s0 B) h$ F# Q60.Allspice is made from:3 t6 [" M9 P) _: v2 Q) O) p8 i
多香果,  多香果香料是什么4 x  P( M' P* b5 e& f8 U+ V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' D. \3 i+ {3 _; u9 NA:A dried berry 干浆果
! p1 B  f7 Q. W6 n( t, G1 h0 p  ^9 x& I' d
61.Which of the following are used to make a sachet d'épices?' {0 a: b* c0 r' _; P3 i
下列哪些是用来做香包德épices?& z. o7 \" v% g! v  o$ x. m2 {
http://www.sachetcatering.com/* z$ Y' H# E: V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ e8 l' x/ c8 e- {# p4 P
% B5 H! W! d, d  v0 z+ U
62.Which of the following condiments are not soy based?# L4 m; k5 y+ Y
下列哪项不是酱油调味品的?9 T+ G, R2 C0 K7 J: s8 l
A:Wasabi 日本辣根
7 k* u& C- t" Q- U* A1 Z
* [% B- k5 r9 Z: A" s$ i6 u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 d+ I9 q- q# R+ T+ }3 Q0 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:, N9 \! g/ R% p* L9 Y' `* S  N
A:Pasteurization  巴氏杀菌2 X: I6 z) m1 X7 j9 e# j* d7 X

3 N$ _( j3 b0 S( B# N3 n. q# E+ Q" C64.Which of the following steps is not the correct procedure for whipping egg whites?/ N& X$ A, e7 ^! I( j: X% N
下列哪个步骤是不是正确的蛋清搅打程序?
- W* I1 h. H6 f0 \! C5 F0 GA:Allow to rest before use. 允许休息后方可使用。
6 ^* E3 Z: Z8 ]! ?0 m, n& H) @4 D3 q& v
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ _/ e  Y5 c/ W0 z5 `3 m
A:56g and 63g 56克和63克
/ b- v: M3 P) j9 o/ m. f' V. o1 U% H8 F" G" ^4 l! f
66.Evaporated milk is a concentrated milk that is produced by removing
4 D5 ?/ y; x2 \- B/ _2 S# g炼乳是一种浓缩牛奶 是去除什么做的/ i5 N! C$ e* J! E
A:60% of the water 60%的水
* ?- ~, @: W: h: @1 a
9 J' L- i0 Y' u5 M67.A method of cooking that transfers heat through a liquid or gas is:
- f/ ^! M# T, y  s% M一种烹饪方法,通过转移液体或气体是:$ |8 Z+ s1 a, x# m6 W- Z3 M8 \
A:Convection 对流8 e1 z; m- M' O

: V* f" m% Y1 V' Y68.The cooking of starches is known as  烹调的淀粉被称为
. b' B8 j$ Q7 S& d, gA:Gelatinization 糊化  y/ o, C9 ~; ]8 ?1 ?) e% l

! c0 R" U. d8 b' k$ H( D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% I6 I: W/ f: U; r1 f1 ?! |A:Braising 烤& }3 H# K. t% h4 w% v  T4 _
! F0 @, M5 b$ a, {
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:
& g( D/ W7 f6 p- HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 _! X& P5 b0 T( \

) ~, g3 x1 Z" d8 P71.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. I; U8 H' I8 R5 \2 ~+ p: k
A:Fumet 原汁
9 V0 ?8 h% k' V2 Y" [$ T
! [6 {2 w9 \0 l& s' M6 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7 Z! R: [1 f+ P  K6 y8 p2 V- W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 ^" d, j* z( t- i6 ]" Q1 _2 F
' {. [. C7 g7 y$ ?: R
73.Which of the following is a principle not used in stock making?0 f  F6 I3 v4 @/ c$ j: a% U
下列哪一项不是用于制造高汤(低汤)的原则?+ {2 a& u' N4 Z" I3 A0 `8 \
A:Start the stock in hot water.开始在热水中操作
+ e1 c3 R/ c  p( C
: p; A1 C; U* e- ]. H74.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
" Q2 `; B, ], l; YA:Remouillage 法语熬汤
( @: o1 s. G8 L6 Y& F8 Z, _+ ^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
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, 2025-9-15 05:03 , Processed in 0.176977 second(s), 16 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