埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9690|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。/ }2 f& y* V- W! y% F* I

4 n; y5 D( ^; e7 g9 v! {. J2 i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。) }% d5 Q3 b# s  O0 K
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* s" c; C% ]4 Y4 r7 L3 \0 x" z
1.Which of the following methods should be used to determine doneness in a New York steak?
& N7 F7 b5 r' j2 F) d- M% v' `6 |" v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)
5 s2 J  ]/ v& \4 o5 a6 sA: pressure touch. 压力触摸! M, P3 s0 z4 r% [+ D  b9 ^1 {; G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" F) Z7 O! \% y+ y3 x
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
7 \- `/ l) u; KA: acid  食用酸
9 E  u. l, s$ c% y7 ~$ X" R) v3.Vegetables are major sources of which of the following nutrients?0 ?8 C& S) n1 M) D6 e
蔬菜中包含的主要营养有哪些
! L) g# R  i6 FA:vitamins and minerals. 维生素和矿物质。
& D! d9 ]: b  Q6 e: J4.Cauliflower is commonly served with. H( U$ z  J9 u  q( t& c6 h
花椰菜(菜花)最常见和那种酱汁搭配) h) a( D4 X) C
A:Mornay sauce. 奶油蛋黄沙司+ ]' ?5 ]  y+ J
5.Which combinations of products are found in pie dough?
. b' O1 o1 k! 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??)! h3 g6 G- Q. L( h. U  D5 _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 G1 ]# e8 K2 g) Q8 T, U
6The French term for mussels is 法国语青口(海红)叫什么
4 z( B* {2 {, @+ G8 Y4 I* `0 N! TA:moules.法语青口,海红* s; H' }5 S& p  Y; _+ u# b2 g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 P* H" N5 {. t9 Z. I" V' I
A:faintly fishy. 稍微有点似鱼味& M2 u  @! k- l' {2 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 T# v2 @* s! K% ZA:2 days. 2天7 B/ k, R5 H7 B: Z9 b9 U. ~
9.What are the principle ingredients in ratatouille?
9 @( ]. ?9 _8 x& J  b$ N炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 j1 K8 G: C& d# B* |# Z3 QA:Zucchini, eggplant, green peppers, onions and tomatoes
% e7 t) k) X& f9 i) ?3 S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ _7 x$ ?3 T8 m1 t$ \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. i& c& D$ P. H, g0 R
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 D1 f0 t+ `& @4 @1 Y9 q( R' ?大批量烹煮食物要在20到30分钟内
* T; \3 ]( m" G- o( s" A# C, z11.What person has the authority to issue a Health Permit?
9 g2 e; @. i9 i  i( `- R9 d9 }谁有资格颁发健康证(卫生证)。
. m+ {) I9 L2 i4 TA:Medical Health Officer.
5 E" S! M. j( K( E  O. U医疗卫生官员。* _& C1 p# }2 P5 p
12.For what period of time is the health permit valid?+ g1 \* U* l* ~' P  O# h
健康证的有效时间是多久?
1 \) N3 Y8 `* N$ K4 x! }4 Z8 NA:12 months.12个月
& T0 U. ~4 B8 x9 G* f5 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air
. F4 k3 c8 |( N% Y! N1 J$ f在食物和饮料准备区,通风系统换气的标准时什么- \4 T/ Z2 e; U  |" d
A:08 times each hour. 每小时8次
5 E' B# Q+ q0 q1 q' \3 ^$ h9 B14。The minimum temperature for manual dishwashing in the wash sink is5 a7 r- e% T9 k/ n1 R
手工洗碗,洗碗池的水温最低多少度?
: f' v2 [& e5 J: iA:110 degrees F (43 degrees C). 43度* N% F4 o: {, b0 k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& [* q9 f& S4 r6 F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) E7 T# f3 l9 b* l2 q9 l6 O
A:180 degrees F (82 degrees C).  82度
' E; {  {' p% N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" F; Q5 x0 _$ ]3 B  _/ I  S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 J6 e6 k' U' e" N: q
A:en papillote.  法语自己理解7 C5 q. M1 o( @) B7 i8 s# q# w) X- m' V
17。Wing or Club is considered a: t( z! I/ p5 X7 a* E
翼和CLUB 被看做是一种...
7 g% ?6 g8 q5 ?5 h8 N5 KA:Bone- In Cut     带骨切
  R3 P9 O* v9 ]$ f! F6 Q1 J) J18。New York is considered a   纽约牛扒被看做是一种% w. t" L1 F6 R' k1 S. ^' I
A:Boneless Cut     无骨切
0 p# ]/ J" M7 O$ q' T, N19.In general, a court bouillon for freshwater fish will contain- x$ t$ w) }, B# 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
$ M# @5 T% O- l: ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 i1 p& c+ b% U0 y和做海水鱼同样数量的调味料和香料1 e: U6 f6 F7 A; p" |
20.Anise is very similar in flavor and appearance to
* a( |9 _8 d5 u  Z- t$ ^八角和下面的那种原料有相同的味道
- Q+ o# i' C& wA:fennel  茴香7 w5 g0 U5 j2 G% T. P# x
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. O' d  K4 `3 s下面那种原料更像大葱且有平面的叶子
; G3 A# ~' }* c9 U. m' dA LEEKS  似蒜葱 (这边人叫京葱)
. H: e& e" y- Q- l  `: _& T; e22.Which of the following cutting shapes refers to a small dice
% P! M8 b' b  T  r  o下面那种刀切形状指的是很小的粒(末)
! c( I! W9 `$ N; ~- [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 \- p) A. L8 b, F. _2 e( L/ \6 Q23.Oil is added to the water for boiling pasta in order to
* h( b: l5 U  [% Y  ]3 d- \7 F向煮沸的pasta (意大利空心粉 )中加油是为了
9 j4 Q  {1 x7 B3 t- sA:prevent the pasta from sticking and to minimize foaming action.; l. E. e6 J1 q  h8 A- f
防止面条黏合并降低发泡。
% K9 a* e3 k* o$ j24.Which pasta dish features pine nuts and basil?
" ?- H' `2 `* y& m( ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* G% j# i$ ^9 A( S& D+ R, F
A:Pesto.一种绿色的意大利面酱
1 s# y5 Q) T1 `" |/ bhttp://www.tianya.cn/techforum/content/96/563836.shtml4 d- J$ l+ f. d1 ^) `; P; r4 u

+ ?6 c6 Y+ x! K  J8 v: O1 F25.Which of the following is a spring vegetable similar to spinach?9 C4 B2 c6 E; E. D
下列哪项是一个春天的蔬菜类似于菠菜?
+ Y2 N- D& R) @  N( V5 mA:Sorrel. 酢浆草。* g0 y) R7 U+ n  P4 {6 v& g
http://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:
( Z: y  L* h- G; l哪位厨师最早带来高水准浮夸的美食
' ~4 S( z3 h6 a' A# ?$ a) F: X- rAAntonin Carême 人名 安东尼·卡罗美" i+ }$ \9 c, c) D* t& _7 M  Z9 x
* Z7 s5 W% R# p8 x3 K# O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' |9 ?* G0 B- B, z2 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 。
$ b4 [* \. P" v" Y! m6 rA:Cast-iron stoves         壁炉0 Y5 q/ _( N; s9 ?( A1 b* t
http://www.usstove.com/products.php?id=6) _" ~/ o+ O& }/ I5 L
6 p. `8 R' h& l
28.The French term used to describe the roundsman, or swing cook, is:
' U: [3 C- v. g法国术语,用来描述roundsman,或摇摆厨师是:! G8 r6 n5 Z/ j1 W$ q+ W0 P
A:Tournant   图尔南' v/ ~2 V# ^+ P7 Y; n6 q% S  A7 S. d
/ }0 V4 J: p  V/ N: W. a+ U. B
29.Another term for the wine steward is:. e- F* o$ _2 p7 B+ e! O* ]
葡萄酒侍酒师的另一个术语是:3 f5 X3 D6 A* W% L
A: Sommelier 侍酒师6 O. E! G9 s! f6 v) |$ l

& Y; z2 o$ Q/ g+ B6 \) N30.Molds, yeasts and fungi are examples of a:# K! C+ E2 V% _! T$ V/ Y1 Y/ v7 D
霉菌,酵母菌和真菌是一个神马例子/ Y8 ~. B( Q8 d; ?+ ^' W; y# S
A:Biological hazard 生物危害
4 C' d; G; [# }! E% C1 I( T4 r  Y" U- V9 [/ f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; p, T8 r0 K1 l( O) K  Z& M根据加拿大食品检验局,食品的危险温度区在多少之间:
- e( O: _2 T1 h6 O0 FA:40° and 140°F (4–60°C)     4-60度
( O9 N4 i* q$ ~7 h
9 {0 x, D  j4 t3 {: @; Y, ~# u32.All bacteria need the following for survival:- w) L0 [4 ?; X% d* {5 q
所有细菌生存需要以下哪些内容:
( k' ]! ?6 I+ w  H. FA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, K. Z& ]  Y5 D, s. Y0 h6 p
9 A/ [; a. L: a) n) v3 a& c* H33.Which of the following correctly represent critical control points in a HACCP system?
) y% s/ B6 _$ W以下哪项正确表示了HACCP体系的关键控制点?, F. w. q/ }0 f+ Q1 f* _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 A/ G( m3 P4 _0 j! d% D. h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& }. h8 l$ U9 m; J" G
0 l7 F( ^9 f) n34.Which of the following is not an example of a carbohydrate?
( M! c4 Z* `$ r9 @7 S下列哪一个不是碳水化合物的例子?
& I# Z& S9 `& ~9 S8 nA:Essential nutrients 必需的营养物质
2 z$ v7 m2 v7 X& [
: Z7 C& D9 c/ H35.The process by which a liquid fat is made solid is called:
2 {/ g9 G# x7 ^& D% O' P液体脂肪做成固体这个过程叫什么
' Q) ^# T/ z8 {) c/ e) ^A:Hydrogenation  氢化! Y/ h: V) ^( Z& K
# a/ A1 T3 E6 y( K# f* z) }
36.Which of the following is not an example of a fat substitute?
# O* A- P7 ^7 Z7 I: o. C" F下列哪项不是脂肪替代品的一个例子4 g8 u" ]0 {/ }6 c1 t. g- _3 D
A:Acesulfame K  安赛蜜K表; y+ X/ W) D8 ]  W- Y- @- M
& P; H1 z  U, x2 v% X& ?; A
37.Health Canada requires that a product labelled "fat free" contain:3 z! D9 W+ }5 `! o. p
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 q& k) R; @2 j4 e; s0 _9 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, X. @9 l) b: Y; B+ ~2 O- V! P, I8 D5 E- F. w9 z; P
38.Which of the following is not a problem associated with converting recipes?0 ?4 T3 m  d  J6 P* g9 ^6 B+ F
下列哪项是不相关联的转换配方问题?
, J# _7 B0 G7 n' A8 kA:Unit cost 单位成本( b; ~% c8 T' f. H. [, [, q

  ?+ k& Z2 k5 ]& |+ {. h( b39.The condition or cost of an item as it is purchased from the supplier is called:
' [& U' e, V- s0 z9 S! s- b( H从供应商采购的物品的品质或成本叫什么& ?  j/ }% j0 M0 L# e
A:As-purchased cost 购买的费用
* V7 ]7 O( I! q1 T' H6 W/ ]  _6 ^0 N& H, U' W8 f2 [3 H+ p
40.The amount of stock necessary to cover operating needs between deliveries is known as:" Q+ x" U9 S- X5 q
在新货到来之前用于日常所求的必要库存量叫什么
+ e- Q$ |" |" o$ l1 Y- `A:Parstock 基本日常最低库存
+ s$ X9 O$ Z4 X! ?3 `$ I
! d: I/ |3 c8 M/ f- T41.Which of the following abbreviations is used to describe the proper rotation of stock?3 }1 y- i& g, \9 D- p; K& Q2 @
下面那个缩写是用来表明正常库存流程?
: K. C/ J3 Z7 N: R, l* F; \1 DA:FIFO=FIRST IN FIRST OUT 先进先出
- P3 r( H% M0 I' n2 H- V8 |- S3 R4 l5 S" g3 M& X
42.Which of the following knives is used to turn vegetables?2 Q, m, x0 d% T- @3 b. ]4 I/ H
下面的那把刀是用来打开蔬菜吗?
) R$ r! ?, E7 {* [  ?( |A:Bird's beak knife   鸟嘴刀
3 j& B1 e3 r4 u3 z# z  F# }  Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ L2 E4 d/ {) R, s! X
5 O6 A, ]% I0 `2 P0 r
43.What is an instant-read thermometer best used for?. p' w8 Q- S' I9 {. P
即时读温度计最好用于那方面?
& S# b5 t+ z9 h  mA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ t$ {% m* g4 a4 E9 c# y# k5 P. Q5 R' t+ _9 p  z3 ^; @. K3 Y. c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ g! o% P: w* r
下列哪些金属材料受热均匀,通常用在铁板而且非常重& x# ^. J. \' K+ I3 k3 T4 E) n
A:Cast iron 铸铁
, O* @7 v8 R. [8 C8 h
  f; \/ `0 D* ^. L8 j  C; q1 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% m: @  G$ o& T* _
哪件装备下面有一个可移动的碗和一个S形叶片?1 @! k1 \# A- P* K4 ^( n' {* Y
A:Food processor 食品加工机
2 T2 O5 D8 N! v) g) {9 Whttp://www.google.com.hk/search? ... iw=1263&bih=572
- u! X1 ]- {+ p$ }4 {
4 W" l5 q* U8 d& t3 t7 L7 P46.Which of the following is not a rule for knife safety?; b; r6 y' r0 U& a3 x2 m# b
下列哪项不是用刀的安全规则?
' `) C! n' a- v' J6 Z5 m9 M# ]& NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 T! H  |! p; t* a) h' J: P0 ^
9 b* c8 B: P/ c) L- t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( S7 g, b8 a, W2 S0 @/ U4 R把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 o8 h6 P- q1 ]* e, g) P. S8 Y" [7 r% RA:RondellES 9 D+ z8 K) w- d9 k  |4 j. Q  F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 M3 A$ q# H! T* _" l% f; m! I( R& t( O$ f
48.Which of the following is a diced cut used to garnish soups?# R1 d5 ]7 F9 ]* R: Q+ c3 r
下列哪项是切成小方块用于汤的装饰?5 ?. ]) D( N% @4 B* E, O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" ^: f0 C3 A- n& P1 C8 J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ Z% N' N* }# l7 G  _* G6 ?
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!!——
; M, f8 [4 U  tA:Gaufrette ' t$ f7 E  k) ~; s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ U& n) t. B# g; o& |) k" S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; W2 K/ ]) S! T  P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# \) b+ Q& G, Z: r  b7 l1 U0 D
' b; G" [- e5 P* a8 h7 `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 X: d) }9 n: a( a* F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)9 j( _( |% n. S6 c8 {' V+ j7 v0 c
A:Cilantro 胡荽叶 香菜9 F+ j# c! q$ ]$ A5 s8 K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: ?( ?4 f% c6 g0 h; J& l) g! w" {2 _! H( H) Q5 A
60.Allspice is made from:
0 A- x3 [$ j& U# G, n5 l 多香果,  多香果香料是什么
( M! _6 P( D1 Q6 f: Z( s" ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& G( L5 V. R# r! N( Q2 K
A:A dried berry 干浆果0 U( w+ U0 S, p) Q% `( V8 E& _/ K& m
, _, F- K6 c9 \& g
61.Which of the following are used to make a sachet d'épices?
6 I' p. S, L  K, J下列哪些是用来做香包德épices?
( Y3 ^; d  J+ L/ }  ohttp://www.sachetcatering.com/
4 M4 f, v; `5 p: E9 C& E1 Z6 c& BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 D& _: t. d! }! i: B* Z: X
  X# p( |/ @7 B; q62.Which of the following condiments are not soy based?
! A8 c; j9 X5 @7 M1 V5 A$ H下列哪项不是酱油调味品的?
' V/ }! y0 ?( b1 rA:Wasabi 日本辣根& h+ E) M9 W9 _& z+ s$ v+ `

. b: o6 V! ]2 F) q2 r, y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; S2 C2 r# {/ e' ?& `! c+ ^4 ^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:
! T" Q5 C$ ?/ aA:Pasteurization  巴氏杀菌
. m# V/ c1 |5 |1 j: j# i2 E  n
+ i; X$ I/ j& p; {- y64.Which of the following steps is not the correct procedure for whipping egg whites?- S; D9 g+ q% s4 k
下列哪个步骤是不是正确的蛋清搅打程序?. I9 L4 X- j7 B2 I; V' S' |
A:Allow to rest before use. 允许休息后方可使用。1 U5 O3 a/ d* T  d
. @7 z+ J. e$ @4 L* \: C, H$ N
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 n& }. p4 t2 k1 [, ?A:56g and 63g 56克和63克
& O2 E0 r5 s1 @7 Q" x/ E1 R0 {
9 J( w2 E0 x6 d# F66.Evaporated milk is a concentrated milk that is produced by removing
$ ]; Y& O5 E- A5 j炼乳是一种浓缩牛奶 是去除什么做的& R3 ~7 s4 S* d$ f# y" r3 j( H
A:60% of the water 60%的水* l- f1 U! u( D% ^

. w  y8 T% q2 z& N67.A method of cooking that transfers heat through a liquid or gas is:& D5 \, ^2 P* ?  C
一种烹饪方法,通过转移液体或气体是:( U' R" D* l5 ^" F7 B6 P2 p
A:Convection 对流
0 g6 ?: K4 l* w" r' ]3 \+ q: B6 P1 D
68.The cooking of starches is known as  烹调的淀粉被称为7 J& x0 [5 [' i& _8 E
A:Gelatinization 糊化
: i2 X* e; I6 d3 L/ l  G- m/ t9 ?  O% ?: p
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 A" I$ j7 V  y& e7 W; ?/ j- @  yA:Braising 烤) P* d: ]  u; m

8 E0 |3 o  Q. D6 h70.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:
3 C1 [1 N2 u5 [) W1 qA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, U9 M' `" n4 X

% s) U5 J6 ]9 f" e7 `; h1 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
6 D" b8 x) C) V; \: b& IA:Fumet 原汁8 p  I2 d0 V' M! [5 [8 D! B$ G

+ R3 d# i+ ^" W' I8 r# B; m7 ^72.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
, L  O! m& E- j# O! oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. y: Z# o. Y0 g7 O/ L/ g2 N% R8 B# n- r2 l0 Q/ S
73.Which of the following is a principle not used in stock making?% T9 r9 E& T; T; v- C- O
下列哪一项不是用于制造高汤(低汤)的原则?
% Q- t; q$ m7 |  m* v! rA:Start the stock in hot water.开始在热水中操作
' I/ O- d* l5 d7 l! n; s- u3 @
' d" z9 G' D$ Y. S74.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) A7 Z% @! k- k! |2 L2 {
A:Remouillage 法语熬汤8 Y5 u2 e: X3 |
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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-4-27 09:08 , Processed in 0.143125 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