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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。( {. k8 L% R# G8 [/ x

; G) c, m4 b  e) R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。! T4 C0 K' F, Q$ M
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 j% U$ r. `9 w. N
1.Which of the following methods should be used to determine doneness in a New York steak?
1 X: n! a1 [  J  q- C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)
9 H' K: R2 J. h* z# F5 zA: pressure touch. 压力触摸
1 W9 }9 Q& f4 o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 T/ |( t( l' ]# @9 V6 K9 W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
9 @* h& y, m1 EA: acid  食用酸7 V$ O5 ]/ B1 j0 ^% S- c$ F' d/ D
3.Vegetables are major sources of which of the following nutrients?
6 f+ R; O& _5 e9 g- I% q蔬菜中包含的主要营养有哪些1 s7 g% ~, x7 {5 b7 w+ e( d
A:vitamins and minerals. 维生素和矿物质。
9 g; _4 g% d, p* t4.Cauliflower is commonly served with
$ j7 |! S& P# b; J( W! }  a花椰菜(菜花)最常见和那种酱汁搭配% }7 \- k" v/ Y4 H+ \
A:Mornay sauce. 奶油蛋黄沙司
+ g0 z, Y* @/ |* H5.Which combinations of products are found in pie dough?$ F1 P- y$ D: m
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 O6 w9 F" U) y$ b$ R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 x, k) Q8 f" _' e2 e2 S" t; @4 r1 x
6The French term for mussels is 法国语青口(海红)叫什么& ^7 D% X! q, _
A:moules.法语青口,海红
2 |$ E3 q. ^* b' T. Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* M7 e7 A1 G3 Y, m0 W
A:faintly fishy. 稍微有点似鱼味9 \0 M$ F, I, U6 Q$ `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 G% p) P, [6 Q9 k) i! J2 e! nA:2 days. 2天! h: q) z# c$ g& x& R8 J- h3 N: ^. ~
9.What are the principle ingredients in ratatouille? 5 B$ z/ D$ i1 v2 `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% D2 p6 ^9 w, `A:Zucchini, eggplant, green peppers, onions and tomatoes
& \7 k0 H- ]3 i9 Z7 l0 R* y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; E1 _  x, j5 a2 z0 [* G10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& n5 K7 g% y% z0 y1 \5 ?, F' G* @, l
A:cook food in quantities that will be used up within 20 to 30 minutes.
) k4 v- Q) I4 R+ v- s. \# s大批量烹煮食物要在20到30分钟内1 c9 z, V0 W" ?$ u8 {& x1 Q
11.What person has the authority to issue a Health Permit?3 o; f0 H' j; [5 p  T; W$ K
谁有资格颁发健康证(卫生证)。
& A0 A5 I) V8 J! a5 Z4 wA:Medical Health Officer.' m4 q4 C+ r: ]; G3 S' u
医疗卫生官员。; q/ y9 d4 L' O% ]$ B( g2 t$ R
12.For what period of time is the health permit valid?
" E7 b2 z! |, f$ z/ x健康证的有效时间是多久?8 L. _2 |5 W; m' E
A:12 months.12个月
* I( ~3 r# |; P' ]2 a3 i8 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 v* n/ [1 ], ^2 ~% m. U在食物和饮料准备区,通风系统换气的标准时什么' c( A: O/ c8 C7 p2 f( v
A:08 times each hour. 每小时8次2 s% ?% d/ T" ?, C% W
14。The minimum temperature for manual dishwashing in the wash sink is
, A9 ]- C) H! ?0 S3 @/ @手工洗碗,洗碗池的水温最低多少度?
. S$ @) f2 y: E/ r' UA:110 degrees F (43 degrees C). 43度
  F. K" z" v) Z+ l9 [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 I, N4 }2 X$ V) p8 `# D
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 r: P0 j( X( Y3 ]. @+ h+ lA:180 degrees F (82 degrees C).  82度
& n6 z2 s, R9 U. o/ j- s0 ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ]7 t  Z0 w) \0 k3 D% p% Y- ?/ Q; i) z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& t' [, b2 {% e* j! X+ PA:en papillote.  法语自己理解
, `6 {! m" g0 l1 e8 i# h. |17。Wing or Club is considered a, q4 t6 Q* Q0 o6 {% J; r! N  ]
翼和CLUB 被看做是一种...: f  u) \/ W; |1 x. O1 {) U
A:Bone- In Cut     带骨切
/ d/ ^" C; e, K" ^; Y" m18。New York is considered a   纽约牛扒被看做是一种# G5 }) X& B1 N; n
A:Boneless Cut     无骨切
, x8 B5 W6 k6 V% O19.In general, a court bouillon for freshwater fish will contain' d; D* q; u0 v# U$ U8 H4 u
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
) r0 U7 ?4 J: I& i' v- m; aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' u- E4 Z, d" z) E. h  ?6 e# B4 R( |
和做海水鱼同样数量的调味料和香料
0 {$ S  H7 H1 ~- u20.Anise is very similar in flavor and appearance to+ z% d/ S. \4 D1 g6 m
八角和下面的那种原料有相同的味道
. @/ |: Z) S$ e, C% e# H5 ~A:fennel  茴香
' A2 c6 S& |1 D) Q4 j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 \7 i# [: |' V4 K/ h, G; j* I
下面那种原料更像大葱且有平面的叶子* W' G) g7 P" b7 I0 Q" l' X
A LEEKS  似蒜葱 (这边人叫京葱)
1 {0 S6 F" ~6 r3 s. C- x( S- \# Z22.Which of the following cutting shapes refers to a small dice
- _; c+ {, _- ?6 r5 v; S下面那种刀切形状指的是很小的粒(末)
% D/ ], D  B" H/ h: N: [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 k! Z4 q5 V+ d- g4 h! _23.Oil is added to the water for boiling pasta in order to
$ s  J' }1 E: R& I' w9 Z# x8 z向煮沸的pasta (意大利空心粉 )中加油是为了
; V& Z) Y  H; j  mA:prevent the pasta from sticking and to minimize foaming action.
! a. H4 ^3 d" b. {+ r防止面条黏合并降低发泡。
& z; N- L* L2 n7 B: A* Y# @, o8 b- I5 g24.Which pasta dish features pine nuts and basil?; t/ d, h* ]" [. _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 ^7 |8 ]6 `" z: M- i8 q
A:Pesto.一种绿色的意大利面酱
( F5 `! o9 [9 {% M& uhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
+ Z0 h/ N8 [) t3 j- H下列哪项是一个春天的蔬菜类似于菠菜?3 x) t2 Z+ l- P% s
A:Sorrel. 酢浆草。
8 i; E. ^1 ?1 c4 t! d* Lhttp://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:
1 z& P4 v0 P" B哪位厨师最早带来高水准浮夸的美食9 W9 b9 Y' |. i8 O: _, q/ h
AAntonin Carême 人名 安东尼·卡罗美
1 x0 C" M" S, ~# U- W8 ?, r
2 _9 q( p" ~* U  d$ O6 g3 ~1 T; s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: ]. p  R2 Q' V6 w% F7 F1 P4 ~下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 _7 X) B' J' z! G9 ~3 w8 O6 qA:Cast-iron stoves         壁炉6 e- o+ u/ f$ _) I
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
. X8 E* X& y2 L6 g- X8 B" h* A- ~法国术语,用来描述roundsman,或摇摆厨师是:# [  U! F" F5 w9 L* c
A:Tournant   图尔南
# B6 S+ H$ J* j( k8 h/ k1 n0 X( W4 O0 z7 L/ f3 K( {" y  G3 B
29.Another term for the wine steward is:+ P! V; N# T: I4 y: I( x3 C
葡萄酒侍酒师的另一个术语是:) g8 Z6 K2 t: [# V5 |% H
A: Sommelier 侍酒师
4 M6 d  o. _* U1 R6 }
" w5 u8 s$ G( [+ x! o( ^; I1 x6 x6 g6 L30.Molds, yeasts and fungi are examples of a:* w* c- S  B( E( _' u
霉菌,酵母菌和真菌是一个神马例子
1 A( J( H+ W- L5 c3 [# W+ D; u! DA:Biological hazard 生物危害2 K8 T. G( K5 W% e) T9 \

8 T! z  e) h8 P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 E% g! S! c( g) \! f根据加拿大食品检验局,食品的危险温度区在多少之间:
. M& S) S* K2 C$ w$ d4 B/ ]A:40° and 140°F (4–60°C)     4-60度
/ n2 y" g4 d2 [% ]5 P8 a5 k) E6 d) @0 u; X
32.All bacteria need the following for survival:3 ~9 s" q+ d) b+ j* h8 m
所有细菌生存需要以下哪些内容:
/ x3 K" A$ i3 H( ~9 W# AA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) t' g; N5 \# l
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33.Which of the following correctly represent critical control points in a HACCP system?! x/ L; v# J) B4 j
以下哪项正确表示了HACCP体系的关键控制点?! o/ S% G+ I/ d1 H. m# q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# b1 B! ~0 h; H; M食谱,接收,储存,准备,烹饪,保温,冷却,再加热( U7 B5 @) A7 S" V) T, B
. Q1 G5 y4 m* W
34.Which of the following is not an example of a carbohydrate?5 k9 k6 h4 Z) E9 A4 f9 M3 O7 j
下列哪一个不是碳水化合物的例子?! G0 m( A8 e# c. _! Y* d( @% H
A:Essential nutrients 必需的营养物质6 g% q1 D" `8 i5 H$ V, N

- `! u7 {& W3 a  q; y35.The process by which a liquid fat is made solid is called:: p! h/ b8 S+ [' [6 i  }
液体脂肪做成固体这个过程叫什么
9 t1 T+ ^, p/ Z( a' _9 m4 iA:Hydrogenation  氢化& b. h2 p0 J8 l

6 f; R3 ^$ s& K2 Q" O- x- o36.Which of the following is not an example of a fat substitute?3 S/ y" m$ a. {2 J; N5 L0 I+ p
下列哪项不是脂肪替代品的一个例子
) e: H/ q) M0 H* i5 y! sA:Acesulfame K  安赛蜜K表+ ^2 c1 s$ }' n6 j

# e! B, m* p1 y- \; `: E" N37.Health Canada requires that a product labelled "fat free" contain:; O0 u7 ]  V- K( h  n
加拿大卫生部要求的产品标有“不含脂肪“包括:7 A6 L! f! D! I6 h* ^; F* a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 m' Y7 m/ G7 }' s3 G9 ]: ^# P5 ~" R! M+ X3 l8 ?$ [0 N, J2 {
38.Which of the following is not a problem associated with converting recipes?5 ~* w; H0 y/ S4 K+ F4 J1 w5 y5 |
下列哪项是不相关联的转换配方问题?" a, y& G: q# l! L
A:Unit cost 单位成本7 N/ ^( V1 b; _- X0 _' C! E- h

4 C- ]2 `* n" a; F* {39.The condition or cost of an item as it is purchased from the supplier is called:0 d. c) P6 T- `; }/ G
从供应商采购的物品的品质或成本叫什么
; F# A4 @; G$ \# sA:As-purchased cost 购买的费用  ?# D7 X* t& G4 X* P6 L
, {! \- Y* C* W. a
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# \$ Y2 S+ E0 v6 b3 w2 U) V! r5 A5 \在新货到来之前用于日常所求的必要库存量叫什么* \3 v7 v; Q5 G/ }9 @" i( q
A:Parstock 基本日常最低库存
1 e% F2 e* O' B: G. k+ R' r# m. W
7 y. V- V( B- u# x3 x: H41.Which of the following abbreviations is used to describe the proper rotation of stock?
* A" Y; N# [; v; \下面那个缩写是用来表明正常库存流程?
6 I" X! n# v' s" B) Z' bA:FIFO=FIRST IN FIRST OUT 先进先出& a  _( Q; [& I/ s( ?7 S. b' Q

( V2 z* B8 {! G$ c42.Which of the following knives is used to turn vegetables?
; u" I7 S3 E" v2 s7 z9 A* D) j0 w下面的那把刀是用来打开蔬菜吗?
' a& X. ]) ^( M$ g' xA:Bird's beak knife   鸟嘴刀1 I0 r, A3 W- O7 ~7 O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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% f9 X, T7 ?, z/ q  d43.What is an instant-read thermometer best used for?
: b* y7 v8 W+ h0 `8 R8 k即时读温度计最好用于那方面?* I7 t4 U6 I, a4 A) S+ k* X, N
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 B# z/ y+ Y1 ?+ d! Y% ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: q2 v! ^3 l0 B+ `: C, E1 A2 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% I' f: ]; O/ ^* Y( Y3 D) N
A:Cast iron 铸铁# d$ b& B+ {3 x; Q# M
$ H: @& i9 Y5 }9 [9 o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) P6 \7 E1 P0 @$ X
哪件装备下面有一个可移动的碗和一个S形叶片?
- i* }" Q- G- J0 j! X) N2 \# SA:Food processor 食品加工机
( w4 r5 T5 @2 L9 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572" n& [" L- c) f
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46.Which of the following is not a rule for knife safety?
( F5 x/ P" B# S- w2 t下列哪项不是用刀的安全规则?
2 h3 g- G: X' e* W, J0 wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( n' e+ r+ z: k7 Y" V" g  c3 n
# T- D+ C3 e4 t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 I1 i9 S4 z- ~/ E% y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. m* m) i: g  E8 s$ ?6 d: j6 U# N: {
A:RondellES
+ a8 z$ C" ]5 t5 `* X; ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* ~, m, K0 h! ^6 C  @" t48.Which of the following is a diced cut used to garnish soups?% J; J; F2 F( f* F
下列哪项是切成小方块用于汤的装饰?( I8 p7 c5 s; g8 l9 \$ U7 a+ h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) E0 n5 p; j9 B, V: G- x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# V& c0 e# y# M6 S2 l2 C$ i1 u
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!!——& S2 ?( E, i6 B  i0 M+ [, `0 ~
A:Gaufrette
/ Z. z! z2 `. x" D6 ^9 Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. G  j2 Z9 r8 ^) K; P  Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 Z8 Z5 h* P' Q0 ]& d% z2 L& G2 W4 JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- S6 a& k6 T( {# V" X: e
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- Q# q8 f4 A3 l* r( d, 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)
7 l- i! m0 o6 e$ {) ?A:Cilantro 胡荽叶 香菜
' z; O9 A' ]' ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 a" a4 V2 w( \; X/ k/ P- j! Y
9 u  [' E9 E4 l+ W( f60.Allspice is made from:
6 o  m7 [+ k) w+ j+ R" P; E( S9 z0 v 多香果,  多香果香料是什么: Z6 H( T0 F0 w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 ?! T1 M5 y+ P1 r+ I8 E0 P( hA:A dried berry 干浆果
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: k* L+ w- y  X2 r9 M) i" t% E61.Which of the following are used to make a sachet d'épices?/ p; @, f: C/ V) P' H- _
下列哪些是用来做香包德épices?' G( Q9 w8 q7 x" v" a; n
http://www.sachetcatering.com/8 H3 w9 N# O0 t! }; m" ~* T4 i
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
/ A( i/ ~0 e' G  e* s下列哪项不是酱油调味品的?$ s' K+ N5 m, n3 j
A:Wasabi 日本辣根8 z3 M3 ^/ q# r9 X9 e) |5 D. [

$ J% h4 X/ B  `' [2 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 z0 Q) f/ A( i4 @% P0 Q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:
; a1 k: i% V' E8 e" ~( j, J" IA:Pasteurization  巴氏杀菌) v2 T8 ^6 ^& c

2 |4 S) P8 V4 L5 B0 g8 }& J64.Which of the following steps is not the correct procedure for whipping egg whites?
$ `1 L7 q3 @  s下列哪个步骤是不是正确的蛋清搅打程序?
0 C5 O: j; b6 E% m2 dA:Allow to rest before use. 允许休息后方可使用。: B) ~' l& ~7 [

" e+ ~( Q( O9 N( Y. F65.The weight of a large egg is between:一个大鸡蛋重量介于:
( v5 t' Z* u8 @: w$ `A:56g and 63g 56克和63克
0 K, z9 _( z7 a6 W8 Q
7 F3 K1 L5 y, v0 N/ D66.Evaporated milk is a concentrated milk that is produced by removing/ C$ W$ a4 j( ^) u7 t
炼乳是一种浓缩牛奶 是去除什么做的, V( L, M' Y) K8 H
A:60% of the water 60%的水7 v$ f# Q, T: A) P
% ?' n3 j# O7 r' B, ]" u7 R+ ]5 t
67.A method of cooking that transfers heat through a liquid or gas is:
1 C. T. t6 y2 m  S一种烹饪方法,通过转移液体或气体是:4 s$ p1 V' j5 }$ _: F: E# C
A:Convection 对流
1 U7 I0 W5 c! n$ B1 ^  Y, X8 a
" l# M. O) N* E8 j5 {68.The cooking of starches is known as  烹调的淀粉被称为7 y- U5 d5 B& a. T: Y! W& S
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?
. }3 \* b/ h  u+ @8 u& QA:Braising 烤1 ?$ x) \/ k' o% [
4 N$ ?- W4 w( e
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:' S4 q! D8 r- t8 f8 N( A
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* o  n2 `* c, k- o  `# N
8 |& X( }' m. n7 Q- l* W/ D* ]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
" t" ]0 z: ~5 ]: GA:Fumet 原汁) d% E/ \% v( S8 q, D

) q( |5 V( D* K+ ?+ P# b: ~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
; m8 D1 l  n( P0 F) qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 n" {1 U6 ?5 _# G5 O) Y% w9 ?# S& ?# k2 ^
73.Which of the following is a principle not used in stock making?0 `9 p5 k+ `; S8 ]& G  U' Z- t" }7 O
下列哪一项不是用于制造高汤(低汤)的原则?
4 v, Q1 Q" z- o% `1 Q- U7 CA:Start the stock in hot water.开始在热水中操作
$ G! I9 a7 B. `0 y. m  c8 S1 F9 j) c9 A" D2 m- k
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6 j' m9 Y$ o. E& v: U2 O" j( `
A:Remouillage 法语熬汤
* |8 D( C3 @. Whttp://www.haibao.cn/blog/post/176242.htm
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