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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。5 `0 }! d8 Z2 R. c! O& W/ {

5 N2 I+ L- n8 X$ w0 [5 C9 q. u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。! c3 d( [, @) X: w2 {
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7 I: Z/ l- s' c
1.Which of the following methods should be used to determine doneness in a New York steak?' _; w* H0 j8 |" p1 S0 N- T
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)
' P1 A2 R4 S; Q' @2 `9 L, iA: pressure touch. 压力触摸1 |4 K( q1 l# H3 s  Q; u
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 m0 z) R: ]! G/ f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
, x& `9 V$ W* X& L* ^, T) `0 s/ Z; C' PA: acid  食用酸
8 y8 @* p( [: L1 g9 q4 X) f3 |3.Vegetables are major sources of which of the following nutrients?
9 t2 I. L4 a/ V& C& M蔬菜中包含的主要营养有哪些
# d# I3 ~  z8 }; [" K6 r4 gA:vitamins and minerals. 维生素和矿物质。
7 P2 Y& ~* I% f1 F1 D4.Cauliflower is commonly served with
6 d5 C9 l: k- J: d% W4 Y9 i2 ^花椰菜(菜花)最常见和那种酱汁搭配$ E6 Q+ i4 J9 _$ V3 E
A:Mornay sauce. 奶油蛋黄沙司4 n+ V0 u% V" C4 O! S
5.Which combinations of products are found in pie dough?
" Z3 r" \+ S5 _! k下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& V% t+ n$ B) Q/ Z  ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* h  v2 O" j3 @! j: z9 W  o2 ?
6The French term for mussels is 法国语青口(海红)叫什么
. ]0 J! E6 z4 x( R/ B8 wA:moules.法语青口,海红* Q" L/ K5 M) T6 m8 U
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; P7 ~0 c) e0 }8 ^: x' e
A:faintly fishy. 稍微有点似鱼味9 ^: `# S* b6 b3 M
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! N6 Z0 @0 D( T- H& Q+ _A:2 days. 2天
  p4 b2 S# E, c1 E4 y% }. s9.What are the principle ingredients in ratatouille? 8 q9 w' O) r0 ~5 t5 l- G6 ]5 v- H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; B* R9 Z  h: `- @+ C1 Q+ `8 H$ QA:Zucchini, eggplant, green peppers, onions and tomatoes: i% o' w; ~* f, J" T& P* s8 H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ ~! r! N* M8 t; ~7 e! u8 P# g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 q9 `, Q. S# W! t, c' F
A:cook food in quantities that will be used up within 20 to 30 minutes.9 W8 }2 b2 A& u+ l+ u3 ^5 H. p
大批量烹煮食物要在20到30分钟内
" m* \/ W" w1 Q. R* p# K+ t' Y11.What person has the authority to issue a Health Permit?
+ m  p- i# q2 N+ `9 E) o8 D# X8 m谁有资格颁发健康证(卫生证)。
; n# D( A9 M) G( uA:Medical Health Officer.
' f2 s) a- D+ z医疗卫生官员。; E( P1 T, g" x) i0 I0 J0 d( `$ m
12.For what period of time is the health permit valid?; u0 B' Q4 ?& ]6 M5 {: N4 I- a7 ~
健康证的有效时间是多久?2 b2 c# Z! p, f' w& X$ R/ S( f
A:12 months.12个月
  Y# m- M% ~  E# e$ z7 G  ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 `* e6 H1 v6 a$ ^. }% d, \9 R
在食物和饮料准备区,通风系统换气的标准时什么
/ S% S) ~8 R. c- H& I0 nA:08 times each hour. 每小时8次2 h5 M5 d3 ?+ l! {
14。The minimum temperature for manual dishwashing in the wash sink is4 L# V5 A& I& R
手工洗碗,洗碗池的水温最低多少度?3 d, P& T9 ]( {9 p0 o+ n
A:110 degrees F (43 degrees C). 43度
* Y$ ?' p) i* E6 E- t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 ]3 g) y- w6 P7 h- I$ w: M8 n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 [! x# S$ L) _
A:180 degrees F (82 degrees C).  82度* c, [* ]# D4 j; I! c/ L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 q7 A& U$ u7 C; f: Z  k' h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 }' o( d$ z0 \7 S1 dA:en papillote.  法语自己理解
7 H$ T& I7 }: T7 N& u* Y3 I0 d17。Wing or Club is considered a
" o% n& T0 F& c' T翼和CLUB 被看做是一种...
% n: R* B$ b; F+ dA:Bone- In Cut     带骨切
# g. S* C' X8 Z& u$ t0 q18。New York is considered a   纽约牛扒被看做是一种
( N" ?* s9 T; L% J  gA:Boneless Cut     无骨切9 A& Q+ a7 l9 _+ Z4 N2 g
19.In general, a court bouillon for freshwater fish will contain
1 Q. h* b2 J# u; @1 E: O) ~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
; F- v+ _0 ~5 m8 X/ H$ ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 y) r' E% c& r( a# W  B
和做海水鱼同样数量的调味料和香料3 A0 b0 G, p1 J* P
20.Anise is very similar in flavor and appearance to; Q) ^# m0 V8 w, e
八角和下面的那种原料有相同的味道) b9 c7 e/ o4 m/ f. l: {
A:fennel  茴香/ D  T9 K* }# [1 s1 b! ]2 ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 u2 m/ ^9 B1 i% l
下面那种原料更像大葱且有平面的叶子" s# f7 e: B. y' [% _8 w
A LEEKS  似蒜葱 (这边人叫京葱)
& T/ P  x# n. u3 ^8 Q22.Which of the following cutting shapes refers to a small dice
$ `3 W& B. G0 C; l/ ]下面那种刀切形状指的是很小的粒(末)
: A8 N( k4 h# v+ [, f  I; SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。' u9 h) i7 L2 H# ~
23.Oil is added to the water for boiling pasta in order to
* j) @( |  Y4 m: F; g" b向煮沸的pasta (意大利空心粉 )中加油是为了' {# |9 i% A. l: x4 m
A:prevent the pasta from sticking and to minimize foaming action.2 ^% {  a1 z2 }, l
防止面条黏合并降低发泡。
& m+ b5 e& k( s( O24.Which pasta dish features pine nuts and basil?
) b7 i' G) I1 e& V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 x+ [9 K/ G+ G0 _$ ]) oA:Pesto.一种绿色的意大利面酱 % G( Z3 ?6 }4 G# N1 @/ ?
http://www.tianya.cn/techforum/content/96/563836.shtml
5 L8 C# |  b3 l7 d. G. |0 `' G' a; |4 [
25.Which of the following is a spring vegetable similar to spinach?
' h6 i8 A$ P) i7 n下列哪项是一个春天的蔬菜类似于菠菜?
6 h+ r: E7 e+ }0 p3 `A:Sorrel. 酢浆草。
# f6 P% M( g8 o: ?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?
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:/ v& X0 t4 q. @. K5 U1 ]/ p/ Y# P; [6 x
哪位厨师最早带来高水准浮夸的美食
* L0 D& U2 L$ @' K0 s/ ^% |5 W' JAAntonin Carême 人名 安东尼·卡罗美  j! a3 E: r& I, D

! M6 w& H; _' M$ z& s% t& H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- N  R: ~# n$ V1 _! @5 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 E$ e1 h* y7 P) n# n! O% P5 fA:Cast-iron stoves         壁炉4 T# C: T, A; S1 V, Q- Z
http://www.usstove.com/products.php?id=6+ ~0 w2 e+ V7 ?2 ]& N( g7 D$ S4 h

  g' `8 H. ^% [! k6 U28.The French term used to describe the roundsman, or swing cook, is:
3 o! m7 Z) A; Y法国术语,用来描述roundsman,或摇摆厨师是:  R$ V5 V; F( {  q6 K' D
A:Tournant   图尔南
$ }* ~, L# f# s# L, X
$ {  ]( s! Q( Q0 y29.Another term for the wine steward is:% x5 R8 T7 A3 ^
葡萄酒侍酒师的另一个术语是:
" X" T3 [" v+ N/ b2 OA: Sommelier 侍酒师
1 y# J" F; y2 |3 h
' w8 H1 g: ~+ K30.Molds, yeasts and fungi are examples of a:
( Y; M- l2 N) Q' M霉菌,酵母菌和真菌是一个神马例子8 Q2 \# H/ V* i+ A
A:Biological hazard 生物危害
& {, U1 {- r6 W& o/ O; ^
' E* s) {8 r& b% D+ B3 l/ u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- C' G4 R0 h- @$ E8 r+ j
根据加拿大食品检验局,食品的危险温度区在多少之间:+ V7 f% T: ?- `: t5 u
A:40° and 140°F (4–60°C)     4-60度1 _2 A# T% V7 S

& l& B* Z% f- O' _32.All bacteria need the following for survival:
4 ^4 c/ l( u/ C% K* K2 l- {所有细菌生存需要以下哪些内容:
, B( p* D# O% B: }; OA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ G- B* B1 b( u+ O
: Z- D0 p2 y2 x; N" j8 M. y; D  `
33.Which of the following correctly represent critical control points in a HACCP system?2 A% f* K- Q$ H$ ?) y# c/ z5 X
以下哪项正确表示了HACCP体系的关键控制点?  z5 K' h5 k( T! s& X* E0 b/ b
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 g8 C' J) \- G$ S  |3 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& Y) C3 n  @* E+ @9 U/ f) Z
+ {( t) X8 f$ U/ c4 q34.Which of the following is not an example of a carbohydrate?  L: V: u# V2 j5 {& x; J
下列哪一个不是碳水化合物的例子?
( w5 Q' ]! O4 v2 W8 ^6 _" S( `* lA:Essential nutrients 必需的营养物质
) b, D7 a& R+ t, B2 \5 j  s' t0 q8 I6 w, r, L2 f" @8 s
35.The process by which a liquid fat is made solid is called:
5 h$ b2 T- [* d* W5 S8 n液体脂肪做成固体这个过程叫什么  B) F8 B1 A  [3 V4 U/ I5 `, H0 j: F
A:Hydrogenation  氢化
' k) c9 b  ]$ J8 E* w" o
3 F& [; {& c' a' E) k36.Which of the following is not an example of a fat substitute?
1 Z! c  @9 F. O9 g  h3 [/ y$ O6 X% B& R! h下列哪项不是脂肪替代品的一个例子7 O1 _. _1 U2 {
A:Acesulfame K  安赛蜜K表
) G9 q  z, f) j3 r& h( K7 `3 L7 m# D+ ~) E: t
37.Health Canada requires that a product labelled "fat free" contain:7 P3 G. Z! x. E9 I' h7 h8 T
加拿大卫生部要求的产品标有“不含脂肪“包括:
% l& s: n5 [7 K5 q8 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
# ?( K. }' P7 Z0 F- E5 E5 d7 S' O% |
* n" P$ d0 p0 Q0 x6 S$ Z' [7 [38.Which of the following is not a problem associated with converting recipes?; I* i( S5 L/ o+ M0 D( O
下列哪项是不相关联的转换配方问题?
4 |% E3 H( P/ w4 m2 S( }9 AA:Unit cost 单位成本* _. n6 E, J: _$ H: L
  q5 G" L7 c* @4 P; z
39.The condition or cost of an item as it is purchased from the supplier is called:& X+ |6 x& p' a& O0 \! w+ k: s' H
从供应商采购的物品的品质或成本叫什么2 }4 B$ P3 d  p5 R2 [% W
A:As-purchased cost 购买的费用/ w) Y5 ?  D7 _: m) h7 J, W! y  s

( N* W; ~  ^- B8 h4 ^+ v8 {40.The amount of stock necessary to cover operating needs between deliveries is known as:. Z, W; I# g+ L% p, Q# @
在新货到来之前用于日常所求的必要库存量叫什么
' C4 h/ r+ {8 K/ D6 @9 xA:Parstock 基本日常最低库存* M+ H5 n; X( I" e
9 J: T% v; f/ n
41.Which of the following abbreviations is used to describe the proper rotation of stock?* n. K7 Y/ S2 k* Q
下面那个缩写是用来表明正常库存流程?
2 j8 t. f9 O" E: t% q7 V) X8 ^% ZA:FIFO=FIRST IN FIRST OUT 先进先出
1 \9 h, p/ K' v0 W0 g1 C9 K; J* ?/ R( O) A( T; c9 h
42.Which of the following knives is used to turn vegetables?0 P2 B" V: f, i8 r) z
下面的那把刀是用来打开蔬菜吗?- t, d8 A, x9 _* a) g5 h
A:Bird's beak knife   鸟嘴刀
  B$ r3 K. O! a- \9 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 u% J- A# j2 Z; j" e

7 u9 s% L. r$ n2 p/ }43.What is an instant-read thermometer best used for?
5 o2 b# ~! a2 t6 F即时读温度计最好用于那方面?1 s1 o9 d8 G) o6 h; u
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ `7 Q# a9 b/ F$ S, i) u) K" W6 z$ Y7 B( P! U/ W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 d7 B5 z( z1 ~$ ^, F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: S  ]: i9 S5 d1 B9 OA:Cast iron 铸铁
" _+ s, e/ ^- K. O- b4 \3 ~
; r. u; p% |* _, O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 V; Q9 I& b8 F哪件装备下面有一个可移动的碗和一个S形叶片?! w! I8 @$ r& a- r8 N
A:Food processor 食品加工机
  Z  r* |: b: c# s# ~- j8 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
  o7 C9 Z2 K7 L0 I/ _: C7 |& q9 z+ g( _5 y/ i# Q, p
46.Which of the following is not a rule for knife safety?
9 b2 f- i- o# B/ Y# K1 u下列哪项不是用刀的安全规则?
; M# |$ O2 r' i! V8 q/ n2 _. QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 z+ f7 q5 X; p7 A! O) G: b" i

( }, W7 G. S% @) e) k8 b& ~/ v9 l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ M6 k+ V; B0 \4 ^6 c/ [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: D! X+ A0 }, M/ o' {A:RondellES 8 p; V. _2 e$ Z% q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 d3 I) v0 Y$ }' a
$ C/ p# A8 z8 u9 E48.Which of the following is a diced cut used to garnish soups?" Z7 i9 f$ X0 p2 k+ w- t$ @$ c
下列哪项是切成小方块用于汤的装饰?7 J7 n5 Y. V) \# E2 v# Y* z4 u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 X8 A/ d$ M: \- ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 H' H" X( {+ X4 ?' O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!!——
+ S. s: A+ M, I* GA:Gaufrette
' Q, K8 R( f# Y$ r- nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  x2 t+ b! O/ \4 o6 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 {- B+ y5 H. s; r" U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" n% c$ ]# R! x# I$ l' B( }8 C! C+ K; y: i$ X( [# g# e& S( w/ X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 Z' J' Z* `( W( m: L% O& C8 m
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)
8 x: k+ c) {2 g' s* x7 IA:Cilantro 胡荽叶 香菜
2 r3 }% w/ Y/ `6 v9 `' ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, [1 J: }7 k. b8 ~# q! J- V7 {

/ \9 {# O. K9 ~# Y/ p. ~60.Allspice is made from:" [1 a) }. E+ k* M" [! v5 [2 B
多香果,  多香果香料是什么; F" I4 _& N7 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 W4 y. T. _8 [; L8 @
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
  i, [+ j& I. o下列哪些是用来做香包德épices?2 B2 ^# l- [; S# P5 m+ z  t; D
http://www.sachetcatering.com/
& T$ u7 S5 M; A3 aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, q5 C& `* v4 H* g7 p* u
+ I4 O5 ~# I" e" }4 m6 y5 ]0 q62.Which of the following condiments are not soy based?3 W6 T) D+ u& z& }4 H' G
下列哪项不是酱油调味品的?
* h* P4 m6 h6 {A:Wasabi 日本辣根
8 O( a' _$ V. R( J0 R+ |
7 ~' Q. m2 G0 w8 B2 K6 W/ H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 ]. h2 P* E, u$ L# R+ c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:& }6 P3 K+ ~2 I2 I4 e! ?6 O' W
A:Pasteurization  巴氏杀菌3 p8 f# M' V- e6 W- ]0 l

4 J+ k' I' Q6 ]  G7 f64.Which of the following steps is not the correct procedure for whipping egg whites?; }8 c" A1 o5 d$ R1 ~; b' [) O
下列哪个步骤是不是正确的蛋清搅打程序?' x6 Q; J# s2 z8 ?; Z" m. o. O
A:Allow to rest before use. 允许休息后方可使用。
. U' T. n8 k% N4 E5 Q8 `/ P  T" o. X7 O9 @, z$ ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:3 g3 R( r# J2 x4 x
A:56g and 63g 56克和63克% q* k5 p, ~6 P( h7 W: V% b
2 |9 p7 D; S+ ^+ p( v+ Z# B
66.Evaporated milk is a concentrated milk that is produced by removing
7 L# T5 T# ~0 r$ X/ ?3 Y2 v' V5 L4 n炼乳是一种浓缩牛奶 是去除什么做的
) {5 ?. v/ I3 q( r% }0 }6 J, jA:60% of the water 60%的水8 e! ?6 k9 E( d; e* k8 `- U8 x

' e( Z5 V: F  `& C67.A method of cooking that transfers heat through a liquid or gas is:
1 s' R2 M9 f+ V. w7 `/ W; ^7 I$ v一种烹饪方法,通过转移液体或气体是:" S9 [: n9 S( }; X
A:Convection 对流
0 d9 S& O. x" ]9 X' C* T
7 X9 n* U% n, f! [68.The cooking of starches is known as  烹调的淀粉被称为
* w; C4 o: F0 e  `/ J. H- b& mA:Gelatinization 糊化
: ]9 p7 ]; y/ w3 @% g" _+ v8 ^6 i, Y5 H) L% S
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 x0 Q5 c# L1 ^. ], i
A:Braising 烤
0 m* `  |9 p) n4 b4 \! ?  D& a1 |1 R2 R/ _, V2 n
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:
8 \$ Q' g5 |9 I( }$ aA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" y: h( y' i6 v6 Z0 U/ n/ u, x2 x7 V' n& x4 Y' g. w
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3 W) {& E+ ?2 t
A:Fumet 原汁
! I8 N% Z0 L2 M8 o; O3 _0 L2 n
4 _7 c9 X" e0 M' V4 G/ b72.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0 V' u2 ?1 |0 e8 e, d! _, A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 x- z4 M: ~: n& T' U3 S1 l
# R& [8 c7 X4 `9 u& r3 Q# F
73.Which of the following is a principle not used in stock making?8 J# v" G) k* P
下列哪一项不是用于制造高汤(低汤)的原则?
1 i/ b5 Y* g# ^$ S  P, OA:Start the stock in hot water.开始在热水中操作
5 b* J/ Y% W  p1 g% Q6 r$ x! ~( y+ R* o0 q$ n4 K5 Z; g5 a# d
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
* Y- \* e! G. ?* BA:Remouillage 法语熬汤
7 Y5 u/ Y) q1 H/ bhttp://www.haibao.cn/blog/post/176242.htm
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