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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。
+ @4 O) P5 G5 P
2 R1 X9 u) U. U% T3 j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。5 ~' H) z" P' |: T0 X; 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# }, x+ V* u) n, [/ Y. ?
1.Which of the following methods should be used to determine doneness in a New York steak?5 E9 g7 m4 z- C: E
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)
( v5 w; P. S$ \" NA: pressure touch. 压力触摸8 ]. b. Z: |2 |# ]
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* m1 w7 k3 `9 O2 {2 P
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3 K4 i) X( j; `) g1 C$ A
A: acid  食用酸" L- j2 V9 |9 C$ `: }. D4 L
3.Vegetables are major sources of which of the following nutrients?* y) n: u% e6 q; w! m
蔬菜中包含的主要营养有哪些  b7 O( T  Y; I6 {3 Z/ G0 c# `
A:vitamins and minerals. 维生素和矿物质。3 {( I- [  h( f8 q4 T2 W
4.Cauliflower is commonly served with
# {: r2 D7 F) s' a* g2 I花椰菜(菜花)最常见和那种酱汁搭配
5 a5 n9 X8 B& I. M. r0 J* }9 `; rA:Mornay sauce. 奶油蛋黄沙司
# i0 _4 E9 b' f" m0 }$ w$ B" o5.Which combinations of products are found in pie dough?
* T  y; n+ S0 q& f' I$ Z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) j' p6 j% n# L; G& w. q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* k: c, x. _2 a" ?5 S1 i6The French term for mussels is 法国语青口(海红)叫什么
" j  ]* s0 Y* l( h9 BA:moules.法语青口,海红
0 p; l; I' K) O' A' ]3 @& [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- x* r$ E+ {% y( n0 k3 V' OA:faintly fishy. 稍微有点似鱼味
7 W# a+ L, x3 K9 Y. @! D  `8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 b& T" y3 o! x7 }- HA:2 days. 2天
+ T) W2 ?) `8 Y# x  t! g% n9.What are the principle ingredients in ratatouille? + V/ y2 B0 ^" N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& T7 D' w, b: A3 H$ X6 V
A:Zucchini, eggplant, green peppers, onions and tomatoes
: X" U! M7 t" c8 w. l8 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! u6 |) @2 C3 J+ Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( r! y* h5 }. l$ p1 ^1 xA:cook food in quantities that will be used up within 20 to 30 minutes.
: d. t; L, H9 A# u6 X大批量烹煮食物要在20到30分钟内
. _! H; O( i# l: _11.What person has the authority to issue a Health Permit?
- t$ w+ p5 E& e& }: ?, v谁有资格颁发健康证(卫生证)。
8 p/ Y9 Z" U1 N) E* W6 m5 U  NA:Medical Health Officer.# w6 e2 ]/ c3 H* r
医疗卫生官员。1 G& W# T0 \" C" j! h) ]+ j6 f
12.For what period of time is the health permit valid?
& B* R8 a/ A$ e: K# W5 K! x' g: I健康证的有效时间是多久?
, C* x( u( n! e3 V* o6 `1 kA:12 months.12个月
! p' e4 c+ T/ S13.In the area where food and drink is prepared, the ventilation system must be able to change the air" i* O5 R' `; L( k* |
在食物和饮料准备区,通风系统换气的标准时什么
; w+ N: k, N: v! e0 G  ?# _A:08 times each hour. 每小时8次$ x5 u! b' e5 A* T4 f+ k( }) G$ d
14。The minimum temperature for manual dishwashing in the wash sink is
+ t7 s; E, a! l, r$ P% J手工洗碗,洗碗池的水温最低多少度?
# G! R5 R' \, I$ F* B, WA:110 degrees F (43 degrees C). 43度
! y- g- \2 o% ]; _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ M- p$ ^4 I2 B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, D$ b& J+ D7 n/ @3 N
A:180 degrees F (82 degrees C).  82度
& P4 J' O8 l; `3 b% b! X) e16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# f2 ^% I0 A# S2 _$ Q用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' U4 H; K# r! `- d
A:en papillote.  法语自己理解
$ w. [3 p" H3 ~0 C9 d9 [7 h17。Wing or Club is considered a2 H1 `* [+ u! M' \+ t
翼和CLUB 被看做是一种...
8 h1 e/ F2 p" ?( Z  Z2 n# V# e, ZA:Bone- In Cut     带骨切, u0 Q1 u" {0 s( e+ T7 _
18。New York is considered a   纽约牛扒被看做是一种
) p0 r8 m* c; k* q$ O+ QA:Boneless Cut     无骨切
: F4 o: {6 D& c" Y. L19.In general, a court bouillon for freshwater fish will contain$ T9 ^  I& }- C$ }; M
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+ T3 ^8 {1 u. s  L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: i( M1 [$ `- o# C0 o9 _6 u* C和做海水鱼同样数量的调味料和香料
2 x3 s; ]8 d- C  l! i/ g8 J20.Anise is very similar in flavor and appearance to
  h: X" B+ H+ P7 Y9 U) p八角和下面的那种原料有相同的味道2 y5 y) E+ V1 b9 N0 s
A:fennel  茴香' m+ F+ A4 d5 N7 G1 F% \& ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ ]1 r( i- {: g, A+ j2 Z: r$ _
下面那种原料更像大葱且有平面的叶子$ F7 t( d6 {4 \5 h( u0 h1 x) a5 J
A LEEKS  似蒜葱 (这边人叫京葱)/ l5 h4 g! J/ C- U* C" F+ r
22.Which of the following cutting shapes refers to a small dice  d0 |$ t. ^; y3 y- H1 \$ H
下面那种刀切形状指的是很小的粒(末)
4 H7 ~* h1 J2 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 m$ V6 @0 ^$ p/ K23.Oil is added to the water for boiling pasta in order to+ p7 P' t+ `1 }( d
向煮沸的pasta (意大利空心粉 )中加油是为了! `! j5 t5 W4 G8 F* p1 M% `
A:prevent the pasta from sticking and to minimize foaming action.( u( T+ I- C1 _; j/ K; x
防止面条黏合并降低发泡。
& u  p, z$ s3 d1 F  Q, Q5 R24.Which pasta dish features pine nuts and basil?
+ V  P# s$ Z# y$ u$ n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 P* a1 i/ ?- o$ l1 J: }$ dA:Pesto.一种绿色的意大利面酱
# G0 _4 i5 @# O% D( G8 \http://www.tianya.cn/techforum/content/96/563836.shtml- \' K5 q8 ^5 T! J" Z
. d0 `) e5 X# E, {2 d* {) ]' s
25.Which of the following is a spring vegetable similar to spinach?
. K. v" [6 O6 ^下列哪项是一个春天的蔬菜类似于菠菜?; ?( ?/ t9 u- D! j9 A& e9 O0 \. `7 S
A:Sorrel. 酢浆草。
; k! `/ m# Y; Z1 W( _2 B% Shttp://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?
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:6 F7 T  O' m! S7 \; s# k$ ?' K9 T& {
哪位厨师最早带来高水准浮夸的美食; Z" T2 w" K/ O* D& h9 M6 c2 @
AAntonin Carême 人名 安东尼·卡罗美
; f! O. {, f' t9 y$ ?+ p; l- P- f$ y; C- W1 q% _' F0 W0 ?- z1 }: q: q  Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ Y% v( G4 w% o8 H# `2 `8 O  y9 ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( l: n' i, ]( x& Q5 R; @
A:Cast-iron stoves         壁炉& }/ Y& g9 v% [
http://www.usstove.com/products.php?id=6
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4 V- {) }. @% m. ^  k/ _4 [8 x! a28.The French term used to describe the roundsman, or swing cook, is:( M* o8 m8 d5 i. C# |9 y: D: d. f0 H
法国术语,用来描述roundsman,或摇摆厨师是:
8 q0 i  l* `0 N( f+ m8 W. lA:Tournant   图尔南
% E6 }2 |# `% k3 x% t/ k' Z- H7 K+ Y: D$ q" ~6 \
29.Another term for the wine steward is:; e9 l' k1 a/ r- d
葡萄酒侍酒师的另一个术语是:- b4 b7 X. r& u4 v; O; g
A: Sommelier 侍酒师! f$ T6 |+ \8 o+ L/ P
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30.Molds, yeasts and fungi are examples of a:3 g" R2 G0 q7 Z9 X
霉菌,酵母菌和真菌是一个神马例子" l& d; N" S7 h. q9 M7 O
A:Biological hazard 生物危害
5 I% E2 d& ]: E" Q7 N' m; R# ^( o7 O, e2 B3 w4 Q6 C2 h
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- t, q3 E3 [, V$ K4 K根据加拿大食品检验局,食品的危险温度区在多少之间:5 U5 d5 h' Y/ [7 o: d$ W
A:40° and 140°F (4–60°C)     4-60度. k- e8 V5 l; t3 W* e% C. f0 v3 D

. k( J$ c5 b! p: n9 A32.All bacteria need the following for survival:( @4 `1 @" O- L7 G3 ^
所有细菌生存需要以下哪些内容:3 d8 R. |& o2 s( D8 e5 [4 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( V' }, Z7 @  J5 l+ F' y

, P9 u& n" R4 o. @( X% f/ `33.Which of the following correctly represent critical control points in a HACCP system?
* A7 ?* V4 d* i9 A以下哪项正确表示了HACCP体系的关键控制点?
; r4 |, o% j' C3 k! |9 N  C! d5 F9 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" e3 ^1 P; K. H7 P+ r/ d食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& P8 w2 Q+ j" O7 R6 F( x9 r- ]8 G0 g. ]' v: ]
34.Which of the following is not an example of a carbohydrate?
* B; L. W8 F8 `/ G下列哪一个不是碳水化合物的例子?
# j' ]  u* V8 ?5 ]" tA:Essential nutrients 必需的营养物质
6 {7 c- O4 I) j# K& H) y
5 Q( C6 g9 ^3 {$ o( r8 {35.The process by which a liquid fat is made solid is called:* I/ K: A# i2 ]( D/ Q' M" F2 R
液体脂肪做成固体这个过程叫什么! X+ ^6 [0 b5 F$ r' c1 G+ U
A:Hydrogenation  氢化+ b7 x" o' l1 q  G9 N! r
  A9 V9 w# U9 R0 ]4 ^. K, n) t  v
36.Which of the following is not an example of a fat substitute?! Z& R: `8 b5 y. F3 f" Q0 p% @
下列哪项不是脂肪替代品的一个例子0 _* S2 M$ E! z4 [
A:Acesulfame K  安赛蜜K表
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' L' X5 F6 ~* U* K  V0 \/ w; r37.Health Canada requires that a product labelled "fat free" contain:2 w! v# ?. S1 M: W- m  Q1 u& w
加拿大卫生部要求的产品标有“不含脂肪“包括:
( Z" c' L+ T: t, {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 Q, ?. G  z5 J+ l; o# w, ]
$ z, J/ p' O; N* n9 K' {38.Which of the following is not a problem associated with converting recipes?
  r7 j+ W, u( l9 E8 [. g- Y下列哪项是不相关联的转换配方问题?
  w) @1 a% C" z& JA:Unit cost 单位成本
2 ?  f3 \1 _$ _( g3 U
6 [4 X2 ~0 `9 g4 K  B% t39.The condition or cost of an item as it is purchased from the supplier is called:
3 p" X1 }4 u0 v% Q4 B; u% T从供应商采购的物品的品质或成本叫什么
( u8 m& w# i' v: V6 EA:As-purchased cost 购买的费用0 Z, N5 z& N8 j/ ]" j9 Q+ A
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
: {# a% V4 l( j5 {! g1 f在新货到来之前用于日常所求的必要库存量叫什么
$ `2 r* Q9 V4 W, g1 O7 MA:Parstock 基本日常最低库存) g0 q5 U. @2 m  `
, E( D4 {/ m4 p/ @7 I9 t) h# C
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ t5 m! `( i+ R+ K$ R( d下面那个缩写是用来表明正常库存流程?. L/ C) y' T( h6 ]$ B
A:FIFO=FIRST IN FIRST OUT 先进先出9 z, J: ]6 f/ K- h8 E. A

2 u3 J7 ^) a/ s+ A42.Which of the following knives is used to turn vegetables?* q5 Y" \. s/ o7 U
下面的那把刀是用来打开蔬菜吗?
  }. ^- l/ @* n  [% o, \. k) o# r1 RA:Bird's beak knife   鸟嘴刀
) z* _1 n* V6 ^; O* x" h2 X- Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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0 P& i/ f( j4 Y% n! P% L* c$ O43.What is an instant-read thermometer best used for?
9 m# ]/ e$ I( |8 H即时读温度计最好用于那方面?+ `6 E* D5 z( y
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 F8 g; a. h! N/ {' X. Z" G
6 z+ P/ Z) b6 K4 K) {, h
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 D3 [' m. H% e: L
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: H1 q2 M4 @2 {, \- {A:Cast iron 铸铁
8 p$ y& A% `6 q9 C5 H4 z2 a* Z5 ]" L' q# U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. i9 }3 d* Z( a) h  V6 _哪件装备下面有一个可移动的碗和一个S形叶片?% v1 ~' o, x. }9 H0 u
A:Food processor 食品加工机
; Y# R* k! [( F' C$ Y* P; i' e+ j* Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
! b5 e* x- `, v" i) ]( _/ }
& |6 F9 f) s, E) R. L+ X46.Which of the following is not a rule for knife safety?
. s$ H7 B" J5 V6 m下列哪项不是用刀的安全规则?
& D- P- K$ h) q4 o2 n1 FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% A5 l9 j2 p7 o$ U( w( a0 _
) w: P7 ]% P- L( G5 d( {2 c, n  U! S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 Y4 o* ^5 ]% b) x1 F" y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 P1 I4 `/ x# c6 X) cA:RondellES
; l0 x4 i: q0 m) {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ `, m6 p3 x1 Z2 J4 j% v
$ X% y1 y3 {9 V48.Which of the following is a diced cut used to garnish soups?
2 _" L3 E, `, r$ |! G- K5 K下列哪项是切成小方块用于汤的装饰?
4 g8 y- u2 J2 VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- l( r2 s1 I8 b( g( N) y; b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ l7 I* t2 z' r" V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!!——' I) L: q5 W$ z' s
A:Gaufrette 7 O0 [* v; `/ h% m' g) ^- ~$ }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( m" c/ e2 O0 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, F% V. A# q2 M5 U' p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% x* n' I& C0 i' l" A' B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 L7 B, O$ i7 k* Z% I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)" Y% G" D0 x$ g/ r3 @
A:Cilantro 胡荽叶 香菜$ j/ O& T" V' _5 `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 B7 N* h9 F. D+ |

4 O: E0 M+ `  v$ p; k1 A( F* d60.Allspice is made from:* R7 W) [% A, c. y; w0 N
多香果,  多香果香料是什么/ X7 a: s( d& b5 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# z! g5 Z# _( Y  h/ s" \A:A dried berry 干浆果
- [% _" Y7 O7 L* {; M# ~. g6 S5 X- L0 }/ \' O  |, A/ |5 H. R
61.Which of the following are used to make a sachet d'épices?
* o* Y) _! @9 j  X6 G! N/ S! u$ @下列哪些是用来做香包德épices?
; B0 {6 }# T2 N0 xhttp://www.sachetcatering.com/
! n3 \1 J/ B5 \& CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; l4 |' P, `# \  M' A4 ^# B4 N

3 L( q. o4 I2 |3 S2 j8 q62.Which of the following condiments are not soy based?" N. D( `5 d' r8 g, b# q  w- _
下列哪项不是酱油调味品的?+ C% U9 A1 b9 f0 G
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 F% p# L" s% G
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:5 |4 v; R1 }" U, E. X; z6 B
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?' R' L5 d) b( I: Q" V4 r' s2 s9 P
下列哪个步骤是不是正确的蛋清搅打程序?
. Q, l/ [' y/ a; H5 P3 O1 q$ SA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 b+ p+ r# ^0 D; }& u4 gA:56g and 63g 56克和63克
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" m6 x% x1 J2 F1 E0 H9 r# E66.Evaporated milk is a concentrated milk that is produced by removing
+ P, l$ z+ p6 w6 m; ]炼乳是一种浓缩牛奶 是去除什么做的" W( y  Q0 N* J( n; y, Y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:* q; B" Z8 {6 A+ [4 ?  f8 }
一种烹饪方法,通过转移液体或气体是:* S) Q* t) T& m2 V+ n; h  N
A:Convection 对流
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0 _7 o* S3 D) i  L$ B0 x8 Z68.The cooking of starches is known as  烹调的淀粉被称为/ y* B5 c8 O# B0 {. }- s% G
A: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?
2 ^( s, D# h7 i$ i; f* e6 Y# S  @, }* tA:Braising 烤- d: \. c9 y7 z" z+ ?

* F7 \/ q* i8 Z( E  s# Y70.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:. u5 B& m2 x: G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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" ^4 b; |. o9 l% K; N0 m/ H$ t71.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
& `8 ?) u) ~, d* E" S# {A:Fumet 原汁
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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! e7 O/ A, d# X; \0 T
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 R2 D0 W$ d- L) U73.Which of the following is a principle not used in stock making?
! H6 Z; V+ X% h) ]' W下列哪一项不是用于制造高汤(低汤)的原则?3 {" K% f9 {" e0 d2 ]5 c2 F, K
A:Start the stock in hot water.开始在热水中操作
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8 ?9 K$ T0 n/ v, W( Q( _& s1 g74.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9 `9 o/ q7 F- x& j- w1 G. X" T
A:Remouillage 法语熬汤6 p( ^0 P9 e4 A* y+ o; p
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