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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。3 b6 @0 W) i  \+ i( ?
( o! z/ q# X2 B1 p& a
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。% l: P/ p1 ^6 b3 R2 {) n3 Z" V5 k3 a
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# u6 L! ?  ^& ?5 M' u7 O
1.Which of the following methods should be used to determine doneness in a New York steak?
1 S- t. t* X+ H- 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), _- W( |. }3 q
A: pressure touch. 压力触摸/ l4 f& C  X+ B# M' ^$ Y+ Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 V- ^" B" S" \* 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
% f$ o2 k/ X' y5 z. ~A: acid  食用酸
& U$ C4 `# k1 [+ i4 b; S3.Vegetables are major sources of which of the following nutrients?
0 C4 q7 A8 X6 e1 K9 X蔬菜中包含的主要营养有哪些
, y( |  l' w) H1 s* `A:vitamins and minerals. 维生素和矿物质。
. G. m1 Z1 S4 U+ `$ m4.Cauliflower is commonly served with' }9 g0 w0 [* m0 j: l
花椰菜(菜花)最常见和那种酱汁搭配
# R* H2 ?0 I  B& S% f  IA:Mornay sauce. 奶油蛋黄沙司
" [9 G* \" [3 D; k7 m& i5.Which combinations of products are found in pie dough?$ U* o3 ]4 E7 W. \/ R! U3 o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)1 a) O! E7 t9 |7 E& z1 U" i9 E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 Y/ }* {+ i- }# M% V* o! q& y' R
6The French term for mussels is 法国语青口(海红)叫什么
6 A0 H4 |# @; TA:moules.法语青口,海红
, N0 r2 Z2 b& `1 E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 |& M- r" t/ w& r0 |- I0 @
A:faintly fishy. 稍微有点似鱼味( y7 |/ H: d7 ?+ q. c. f* b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# q  E7 V) ]8 _2 D! e+ H- C# o$ Y8 ^$ X- h
A:2 days. 2天. O, b' e# V: K3 Q) |% R  ~7 Q
9.What are the principle ingredients in ratatouille? " _; A$ a2 B. N. b& p# F' D1 M: |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): i1 Q. K% [7 W; M1 D" x/ D/ p
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 C1 h2 ?: Z2 b! Y5 @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) _0 |  L* r# v! K# n4 c: X3 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; A! Z" {4 z1 W6 WA:cook food in quantities that will be used up within 20 to 30 minutes.
9 ]: }% t" ], E& \2 ?* S/ _大批量烹煮食物要在20到30分钟内
' i6 `3 o* A, G7 r4 a) N: o- ^; ?% u. P/ A11.What person has the authority to issue a Health Permit?
2 R5 a7 w- M+ r' I1 q/ k谁有资格颁发健康证(卫生证)。) Q* O2 K" E# i- ?+ f2 Z
A:Medical Health Officer.5 s8 _3 J- e/ p0 {% [0 H
医疗卫生官员。3 z" ?, t0 a* b) H
12.For what period of time is the health permit valid?
0 w* n6 ]% N- c0 X- L1 {健康证的有效时间是多久?
% \  V, v  g& Q. n) V& ]! {A:12 months.12个月0 A' v& D9 Q0 G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( a0 ~! k2 ?( g0 Z9 }" I在食物和饮料准备区,通风系统换气的标准时什么
* O) }- O" j& J9 Z+ [& @8 p3 O/ GA:08 times each hour. 每小时8次- E, G' I. i0 I3 t9 f8 ]/ v
14。The minimum temperature for manual dishwashing in the wash sink is
4 P' L2 q2 H) K% K' a. f6 m手工洗碗,洗碗池的水温最低多少度?4 h: F- s9 A0 U6 N% h3 |
A:110 degrees F (43 degrees C). 43度) [2 l! M. o; Q1 g2 n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ O% h/ F. U8 p$ ~5 ~' V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% S4 [  i4 T1 ?# q  d: o
A:180 degrees F (82 degrees C).  82度
( k3 |' Z. i8 h0 |0 r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ a2 d* O3 ~1 X4 z9 M. g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 ^1 H& B! ]/ \8 A7 ^+ R2 ^9 @% U5 A; F
A:en papillote.  法语自己理解/ Y, h: B1 ^* e, M. M
17。Wing or Club is considered a
! L6 E; e& X( q; {! _* g翼和CLUB 被看做是一种...5 ~; W& H/ ]& U, G: k
A:Bone- In Cut     带骨切+ {3 d  N4 t8 `6 o; a2 f# D
18。New York is considered a   纽约牛扒被看做是一种
0 ~  W& t, y7 R  U% ~- t/ `8 fA:Boneless Cut     无骨切
7 M6 J, \: v/ \( k+ N& R19.In general, a court bouillon for freshwater fish will contain
5 p' |2 t0 w, o9 Z8 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( K( k( V- s# N* g9 K5 g& V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% y+ u6 r3 g3 ]# z& m& E" T/ h
和做海水鱼同样数量的调味料和香料
8 B; p+ L# n& z6 P, F: ^9 D" |20.Anise is very similar in flavor and appearance to
: |7 c  ?0 B5 ^八角和下面的那种原料有相同的味道
% _  u9 _0 Q1 W1 F3 D3 q+ AA:fennel  茴香
  h4 J: ~& q7 C* b21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) C2 ~# i. i/ K1 X, s下面那种原料更像大葱且有平面的叶子
5 N$ S3 ^- d; Y6 sA LEEKS  似蒜葱 (这边人叫京葱)- p. ?  X& M" i  B
22.Which of the following cutting shapes refers to a small dice9 A& ^, y7 G- T# b* _- G& f6 E' N
下面那种刀切形状指的是很小的粒(末)
0 l# v  B7 u7 m+ f4 D& C6 eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! X9 ~3 D1 ?. h4 X
23.Oil is added to the water for boiling pasta in order to
1 e! v& {; j1 z2 w向煮沸的pasta (意大利空心粉 )中加油是为了
  C- v7 O" r# \( v! `" P" LA:prevent the pasta from sticking and to minimize foaming action.
9 M& [5 G$ q" R- q" w4 m( M& j4 E防止面条黏合并降低发泡。( A! R. W) d# r- B3 z3 S
24.Which pasta dish features pine nuts and basil?5 w/ t! T+ q% X5 y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ n+ ]' ~; Q) w9 V* A
A:Pesto.一种绿色的意大利面酱 7 \; w6 p9 Q8 C: ~! K& [4 i6 O  ?. B
http://www.tianya.cn/techforum/content/96/563836.shtml
/ E# E4 Q' `  V2 }4 H
/ v* I7 i/ e9 Q1 T8 X25.Which of the following is a spring vegetable similar to spinach?- j! P2 W) H  b  r0 ]* ?
下列哪项是一个春天的蔬菜类似于菠菜?6 w# `* e  q! ]! z, j$ x7 ^* [
A:Sorrel. 酢浆草。) m- Y7 n8 C/ M' a" o& x
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:3 v- J$ {$ v" H# D
哪位厨师最早带来高水准浮夸的美食
- {$ i& R& V1 G7 b! v/ CAAntonin Carême 人名 安东尼·卡罗美
7 L+ K! Q3 ^6 s  w5 k8 N. V6 x
2 K5 y) N4 t* b4 F# ]27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& j$ K0 ]1 g5 m2 G! N  S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 s3 A, Q3 S  ^: i3 i5 C; J
A:Cast-iron stoves         壁炉
  S' y5 F, |0 n# j0 G5 L) |http://www.usstove.com/products.php?id=62 @0 x4 r7 [5 L* P& [

/ J( l7 ^+ i* i" i8 L) q8 J28.The French term used to describe the roundsman, or swing cook, is:' j  z7 i$ a3 h5 V: x+ o5 N
法国术语,用来描述roundsman,或摇摆厨师是:
% |1 X2 o6 H, g* YA:Tournant   图尔南8 M; w& y% o  `* i' u
* V8 E: f, L& P: x
29.Another term for the wine steward is:. `6 V3 Q, Y  Y2 p
葡萄酒侍酒师的另一个术语是:
. O+ g" m: B7 V4 [A: Sommelier 侍酒师1 J4 O4 @, Q8 G" M( E7 E
5 T# N7 |  \1 A$ o" W+ T
30.Molds, yeasts and fungi are examples of a:7 c8 k5 X9 @7 V; a; ]1 {7 \
霉菌,酵母菌和真菌是一个神马例子
" Q: Y+ k0 e* p6 Q( |/ GA:Biological hazard 生物危害8 Y2 R4 t! X' z  ^( i# \, @3 G
' o2 C) ]% m- [  Y& V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; ^/ X* J2 v5 u根据加拿大食品检验局,食品的危险温度区在多少之间:4 Q  O" b# M* H0 [
A:40° and 140°F (4–60°C)     4-60度" ]  S7 H7 A) U  i

5 H3 }9 y2 w3 o32.All bacteria need the following for survival:
- Z4 M3 }; r/ L* b, E% W+ a: _所有细菌生存需要以下哪些内容:
: ?* z' V8 c0 |1 D- WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 R( ~+ x# G* a+ o) X& a* L
) Y9 ^8 g; }" u7 D( t' Q
33.Which of the following correctly represent critical control points in a HACCP system?8 c  h; M5 y+ r
以下哪项正确表示了HACCP体系的关键控制点?8 u* Y& o; @' r4 y1 p- J0 ~- D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) @1 {7 N4 A. n7 c. Z. l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- E6 l8 u% ?# G( K/ a

8 p; Z; L% e) A3 v( Q34.Which of the following is not an example of a carbohydrate?
2 l2 y0 E) H+ [% P下列哪一个不是碳水化合物的例子?
- k4 T1 O7 ]& c# i  s2 P6 ?+ `A:Essential nutrients 必需的营养物质
' S0 L) m# {* w" B  Z2 r6 r, w: K# r, g/ G; @" P" _& N" t. j7 \
35.The process by which a liquid fat is made solid is called:
( N. {7 P( r# Z7 z5 w液体脂肪做成固体这个过程叫什么
, r. q$ i0 _; u8 N) k; j( ]A:Hydrogenation  氢化
; x" w% Q8 d5 h1 x
/ Y5 l, Q5 Q( o) `* P9 f% H36.Which of the following is not an example of a fat substitute?
0 b* E* }3 K7 N0 C, @- ~5 }7 m0 ^下列哪项不是脂肪替代品的一个例子  Q2 x" ~2 l5 ?4 M' Z
A:Acesulfame K  安赛蜜K表
; m9 n1 s+ }# e) H* k6 g& [
( p  f4 ~: c$ X+ a8 Y3 A37.Health Canada requires that a product labelled "fat free" contain:
% C% L  a) j# D7 X1 p加拿大卫生部要求的产品标有“不含脂肪“包括:
: k8 q" h" T9 p3 r8 Y" U8 hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 P8 r2 ?+ `$ Y+ ?' o4 R* E$ B. g' s+ j2 {3 O# N; R8 s5 j& }7 a# w
38.Which of the following is not a problem associated with converting recipes?. u9 ]5 ]* W, }) O* W, Q( o" `
下列哪项是不相关联的转换配方问题?
9 k0 j+ U4 z1 f" |* }. ~( p$ P' ZA:Unit cost 单位成本% T5 o( B  ]+ Z

5 u0 e& p$ P+ L( ]2 a39.The condition or cost of an item as it is purchased from the supplier is called:
3 F4 Z, `! E4 s% ~, s+ U从供应商采购的物品的品质或成本叫什么
, x+ K! u/ S+ m; O: hA:As-purchased cost 购买的费用0 [* X5 e9 o6 e3 J$ ]# K

" R* [" l% y0 E& x2 g/ W% V1 T% x40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 D7 V+ m" C9 O: ^在新货到来之前用于日常所求的必要库存量叫什么
# a! y* p: G" nA:Parstock 基本日常最低库存
. t9 N& y* R% m/ o7 Q/ l% x
% {$ P% ~! z$ C6 A7 E4 p41.Which of the following abbreviations is used to describe the proper rotation of stock?- B$ I+ b& j) V4 H4 }; S9 x
下面那个缩写是用来表明正常库存流程?# `$ e( g3 `) C2 j
A:FIFO=FIRST IN FIRST OUT 先进先出  \- t5 o$ O* L# ]
3 C& r9 N- o  N( h
42.Which of the following knives is used to turn vegetables?2 Z2 L5 M* F& J6 S
下面的那把刀是用来打开蔬菜吗?
' f. e( ~3 @9 N' ]) d* d6 a/ kA:Bird's beak knife   鸟嘴刀2 E0 i* R* q0 S( m' n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- f6 x. C! U# F4 m% }/ Q- Z. w: A2 [
" ]. W* [1 k# E1 R  P2 e- M# o
43.What is an instant-read thermometer best used for?: b5 \) E+ X' h5 B
即时读温度计最好用于那方面?9 I; M/ U; r  r; v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* t- {2 F6 M6 G% X/ Y  o5 J. u" [9 ^+ c  d4 O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 c, J, a' O" w' m& Z. w0 |- t下列哪些金属材料受热均匀,通常用在铁板而且非常重% r, T+ m2 T# L- l! @" @" c
A:Cast iron 铸铁
3 @1 }  e) Q& u$ Q
1 V5 B' O$ L0 [* d/ k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 O* F3 h6 p, h# H; S' J$ j& V哪件装备下面有一个可移动的碗和一个S形叶片?  o4 Y$ s4 i8 U2 Z" t6 t
A:Food processor 食品加工机
" V7 s' j( |9 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 \0 {! w8 p5 _& s  S- j" z
$ p3 ~, }& b* C, T+ r# n6 V46.Which of the following is not a rule for knife safety?
  S9 D5 I$ d5 `1 \+ @) U下列哪项不是用刀的安全规则?
0 g  v$ {# S$ t9 [8 k; L  t- OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- f1 H! `1 V$ x: t
' a( _, I# z! S+ i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ p: i& a" y! E* _% D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) i/ N: N. H; @1 k0 W
A:RondellES
9 R. \- g5 P! y) j( H$ Q3 r% Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, A. P  G6 x) q# {4 h- L7 {0 l& `, o! a, \
48.Which of the following is a diced cut used to garnish soups?
3 L) J' g. F, _; ~; ?+ `下列哪项是切成小方块用于汤的装饰?
+ K; K) i' N# O. U4 S) ?* DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ Y, ]# {/ T# I' e0 q4 h4 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. a" V! P6 l3 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!!——
4 @# p/ l$ q% x% T* S% e$ I* Y* A2 vA:Gaufrette
/ X" z3 p& @8 H1 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 H/ m+ V7 d# u  Y  T8 Q" c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% `- }6 o6 x; ]3 x& w# e: Z# m+ W& R  xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& U/ g7 f0 q- N: e7 s  k7 g
7 c$ w- C& y1 |8 ], y3 Z9 H" r
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  C# I% \: d! L, 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)# C' d1 @1 C! Q2 i
A:Cilantro 胡荽叶 香菜
8 q8 ]' o' K3 r% m$ E9 Q2 yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ c% R3 }5 ]8 y4 h5 i2 i
% Q4 m+ x. ]+ p& j60.Allspice is made from:3 f. n% L) {; p$ w: t; @
多香果,  多香果香料是什么
+ d% C" [3 Y# xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* h9 z1 M. K  a. v5 X; o1 P
A:A dried berry 干浆果
: ?6 ~1 @, Q! d$ \* t  x. z- D" d3 f2 w
61.Which of the following are used to make a sachet d'épices?
$ m9 Z8 J( r* v4 h* {下列哪些是用来做香包德épices?
0 l& t" d+ {: @6 D1 c5 E: Q4 [. ?http://www.sachetcatering.com/
/ ^. l6 E5 K; C% tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 b4 o! W3 O6 z2 G1 {7 X  [
% L) T$ r: N& z& y& y0 ~, g" W8 s62.Which of the following condiments are not soy based?/ v4 n! n: `9 M8 ^2 s9 q5 Z
下列哪项不是酱油调味品的?, S) f+ r9 A2 G4 f
A:Wasabi 日本辣根
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3 E; e7 J) Q0 F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' @. d' E! l' @1 l6 l2 H+ h) _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 e" N9 D2 Z0 L* _
A:Pasteurization  巴氏杀菌% F+ c$ U2 s$ m$ c4 ~3 Z6 g
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64.Which of the following steps is not the correct procedure for whipping egg whites?, D- X! C5 b' @: S' ~
下列哪个步骤是不是正确的蛋清搅打程序?
$ |$ r; o# \4 Y: X. hA: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:
; ?4 j7 B( u) f+ uA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 w# i# W& A2 ~) t) T: }3 B& n, I炼乳是一种浓缩牛奶 是去除什么做的) F$ |+ A6 t% l7 X0 O: a" K8 T, K' \
A:60% of the water 60%的水1 g$ U4 T0 R* U2 s
3 B5 i% w* A3 }- F- b  M* ]
67.A method of cooking that transfers heat through a liquid or gas is:
% n4 @+ N2 d* |9 {0 x! ]/ h一种烹饪方法,通过转移液体或气体是:* b8 R; A9 U$ d  S7 }
A:Convection 对流
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+ i, r" `% x; N) t; M68.The cooking of starches is known as  烹调的淀粉被称为
* B! I; C% h5 F/ NA:Gelatinization 糊化5 ]2 B' R4 u) `* [

2 v6 c/ @; u, l- k' b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" s) h/ Z1 C. ?
A:Braising 烤: K& p/ d5 J+ B) d5 ]
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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:
) O) ~! U) p3 j" T  W3 o+ gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 e/ M4 X3 g* v3 R  l, @9 q
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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
% N5 U% ~# j  ?2 G/ B; zA: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
8 ^0 R- M2 C) [! OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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, U  X! h7 X' Y* {73.Which of the following is a principle not used in stock making?6 h2 R: x4 n5 j- h% W
下列哪一项不是用于制造高汤(低汤)的原则?
3 q# r) l9 D* w/ iA:Start the stock in hot water.开始在热水中操作
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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
$ e& Q+ k, m! s& U/ F$ m7 fA:Remouillage 法语熬汤2 |1 W3 e, H9 f* T
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