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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。2 L& I! M& R% E

  X& l7 A# X; V  b  o6 S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。( x; t1 y2 z: n0 t7 L9 h$ q$ `6 n4 z
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
$ C$ u$ E/ s& n1.Which of the following methods should be used to determine doneness in a New York steak?
; r9 X3 m4 L1 k+ W2 ~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)
0 a/ z/ Q' a  {; pA: pressure touch. 压力触摸
( U8 x' E& Y2 V( h; Z  `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! U: M7 E! `+ z  p7 U/ l
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! i1 K5 h2 `- |# U, ~. U: W
A: acid  食用酸* I6 O: l5 C- A0 p' K/ `' V3 |: ]! d
3.Vegetables are major sources of which of the following nutrients?8 R& Q2 x1 A" k6 w$ s" Q% F
蔬菜中包含的主要营养有哪些; q( |8 [8 r! ^  v9 x, B0 {
A:vitamins and minerals. 维生素和矿物质。$ C, \" `; r& ^* S* }3 @9 h+ f& ]
4.Cauliflower is commonly served with
/ V8 y) u5 m9 `( w$ d0 y花椰菜(菜花)最常见和那种酱汁搭配3 k" A5 ~) H+ \
A:Mornay sauce. 奶油蛋黄沙司2 m/ [9 g2 r8 ~& `8 g, f
5.Which combinations of products are found in pie dough?( R+ ?. m+ s6 R/ N* [& A8 h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 h3 O2 d' h% u" K. c" h0 wA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ b  n  ~) m+ ]3 I; w! h' W) a5 H
6The French term for mussels is 法国语青口(海红)叫什么
2 y0 ?; Y& a/ L  E# a3 ]. gA:moules.法语青口,海红
, g5 P& P1 G0 r4 |6 c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; H0 e( z( K3 f9 u) iA:faintly fishy. 稍微有点似鱼味
+ F, R  y2 K/ Y7 e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 i- @/ W. U6 I7 _1 h) X
A:2 days. 2天
7 [: q' Z/ }# n" ~9.What are the principle ingredients in ratatouille?
5 [: w3 G) R. y8 }$ `& T6 O5 Z6 j9 H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- w5 I2 z7 R& H1 |, {) Y7 CA:Zucchini, eggplant, green peppers, onions and tomatoes
1 F7 E. N* v& g8 I2 n2 ^$ W西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% ]- W: a6 K5 B5 \: [: J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: z9 B& u- {6 D  d/ ]; G" w6 M3 R
A:cook food in quantities that will be used up within 20 to 30 minutes.
. Z+ k! @0 \% L大批量烹煮食物要在20到30分钟内' H7 x% I( n; O/ J& I1 t
11.What person has the authority to issue a Health Permit?
" m7 F& ^/ u6 D2 {1 w& I6 b; B谁有资格颁发健康证(卫生证)。! N7 Z6 {: N/ q: j9 H5 i2 g
A:Medical Health Officer.& Y5 F3 c1 M) c
医疗卫生官员。+ L1 Y( u- B$ t$ L" v8 S, L# a
12.For what period of time is the health permit valid?
3 C4 G- I; |0 n( P0 @健康证的有效时间是多久?
' }' A1 B" C# H4 I( t* oA:12 months.12个月) b/ O; k1 T8 q* E  l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 @: b0 r5 J0 i' e& O9 S1 ^0 q
在食物和饮料准备区,通风系统换气的标准时什么/ ?9 f5 \9 q" k/ V+ S( m6 s' F  A
A:08 times each hour. 每小时8次
6 p, x! C5 a, A7 W14。The minimum temperature for manual dishwashing in the wash sink is1 V! U3 h2 s, ]
手工洗碗,洗碗池的水温最低多少度?
! Q+ y' j3 g9 c7 q% bA:110 degrees F (43 degrees C). 43度
& i! |" e. ~6 z8 g3 l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* k7 R4 x3 z. E- o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# g4 K+ G3 [, ]# I* tA:180 degrees F (82 degrees C).  82度7 A4 ?/ _" j3 B! ?8 q6 ^2 X1 u+ a
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 F' K( n4 N* e1 b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 ~/ \9 U/ M1 {7 S( Q+ V( y4 [A:en papillote.  法语自己理解
% ]4 \- j4 ^# s$ L17。Wing or Club is considered a
4 h! Z: O# F% y, g) K! B3 B& \: k6 t翼和CLUB 被看做是一种.... [4 g) E* s; V- O7 v
A:Bone- In Cut     带骨切% F; `' o* E* s
18。New York is considered a   纽约牛扒被看做是一种0 ~  ]4 s8 u6 }# C- t
A:Boneless Cut     无骨切
8 ^3 S9 V1 f0 x' a7 y8 J19.In general, a court bouillon for freshwater fish will contain
& B" ~4 Q) W6 j5 U9 i' `- T8 w& U  F6 y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6 r) _4 _( ]( Y. E6 u! T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 D4 J, }4 t* s5 f
和做海水鱼同样数量的调味料和香料
( A+ h! d0 q5 y" R$ k& g20.Anise is very similar in flavor and appearance to5 \$ F: L( _5 d) i
八角和下面的那种原料有相同的味道
6 ~2 ^4 v7 E2 p8 KA:fennel  茴香
. M2 F; v: }( N$ g+ I7 V+ R8 W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* K) M. w. n$ R9 f
下面那种原料更像大葱且有平面的叶子
; o5 ?; ~+ H+ U! g/ }A LEEKS  似蒜葱 (这边人叫京葱), H% ]( }* c/ T- [/ Z7 Q
22.Which of the following cutting shapes refers to a small dice6 k1 P& v: B, Q  N& ~; B0 n+ O  A$ G% [
下面那种刀切形状指的是很小的粒(末)9 q/ ?; l6 v3 Q8 N
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; W5 ~2 i, _! n- }! f: b8 [23.Oil is added to the water for boiling pasta in order to- I- t8 ]& N  u* `4 [2 X
向煮沸的pasta (意大利空心粉 )中加油是为了$ }) m$ J4 i: e, E1 c
A:prevent the pasta from sticking and to minimize foaming action.
# K3 Y5 d% Y4 `' {  [. ?! }) C防止面条黏合并降低发泡。' r. f6 ?7 j1 ^. w# j  t
24.Which pasta dish features pine nuts and basil?/ |$ o1 Q& K/ I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 I. {2 _/ m7 |; K0 \A:Pesto.一种绿色的意大利面酱 & y5 e: R8 V& }' B, Z7 l
http://www.tianya.cn/techforum/content/96/563836.shtml3 \) m# i! d1 r! a) n1 q! N' r) P8 l: R

# H7 b0 Q0 X% r3 Y" S! q" |: O25.Which of the following is a spring vegetable similar to spinach?
2 d& q9 l' ]  Q3 Z6 k下列哪项是一个春天的蔬菜类似于菠菜?# g" q% f( o6 ]: t
A:Sorrel. 酢浆草。0 l) [. [/ i0 g; a
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:- s' t% J$ Q4 X
哪位厨师最早带来高水准浮夸的美食
+ X/ z* p: B: RAAntonin Carême 人名 安东尼·卡罗美% E' o( |8 M: \& C" E6 ?

4 p; k2 c& q! y* }1 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. b$ |- m" b* L" z7 U5 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 。
8 q$ F1 t. c% k0 L; }) ]# d) bA:Cast-iron stoves         壁炉; c& K, g. Z) s) f
http://www.usstove.com/products.php?id=6
! K3 R, {9 z$ N: w) h% m- `0 Y( \2 c  G3 r
28.The French term used to describe the roundsman, or swing cook, is:
0 S9 z/ j7 s! M4 r, Q0 X法国术语,用来描述roundsman,或摇摆厨师是:
: k5 t" g4 S/ a( yA:Tournant   图尔南+ X4 i1 ^7 K& [: T4 V0 T* s$ e' g7 p

% ]2 w4 _: b( v& m, f1 u( k9 }29.Another term for the wine steward is:
+ a2 _! D7 @6 p- ~! Y$ Z6 N葡萄酒侍酒师的另一个术语是:
% Q8 `4 S3 b( [1 ~, Y1 \A: Sommelier 侍酒师) w7 R; |' {; W

/ u1 q! F8 B( o' v- q0 e- L30.Molds, yeasts and fungi are examples of a:
: x% j, b( y5 E( W/ ?1 v$ A1 [霉菌,酵母菌和真菌是一个神马例子
  e; `4 o$ o7 t# YA:Biological hazard 生物危害
" p) f) _' }% |; h8 ^! J. S2 v( E- H5 G6 t: u7 E; H  q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, X! U+ L2 o* B, ~. n. Y% N  n9 a根据加拿大食品检验局,食品的危险温度区在多少之间:3 G2 C- t1 W' e5 ^, ?
A:40° and 140°F (4–60°C)     4-60度/ Q* N9 A+ t5 z/ R9 _

% t( S  e/ \& Y# ]- y" S32.All bacteria need the following for survival:9 H  q3 W" e# ?9 C8 S& |- @# u
所有细菌生存需要以下哪些内容:
$ [5 D4 L+ T! A* X7 o$ v0 WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! o3 `2 h0 N. ^4 ?2 A5 T6 j* x

7 j- m& \" |9 H' X33.Which of the following correctly represent critical control points in a HACCP system?
; G8 e3 Y+ E& @3 q9 x) F以下哪项正确表示了HACCP体系的关键控制点?
* k8 B4 e: _9 \$ n, F5 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, W2 Q; V6 ~6 G7 t0 N3 i食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 g$ B" ]0 q- m+ G' I

0 e% d6 e+ h" B5 t' T9 g: s34.Which of the following is not an example of a carbohydrate?
3 B4 M) P" T, Y0 V下列哪一个不是碳水化合物的例子?
2 s# N" B% C* n1 aA:Essential nutrients 必需的营养物质0 [2 A, B6 d# @) `/ E: a9 O
6 X3 I8 k" W* t! c8 W
35.The process by which a liquid fat is made solid is called:
  I) Y6 x1 y+ D& p4 i( m液体脂肪做成固体这个过程叫什么* x. S) ], u' x
A:Hydrogenation  氢化
$ l. u9 P; ~0 J7 Q4 a/ m4 J5 @7 S% E, [1 Y2 V" N
36.Which of the following is not an example of a fat substitute?
" o8 _% g+ l+ H/ B3 l下列哪项不是脂肪替代品的一个例子+ M1 p; h% R4 P0 n  e) Z
A:Acesulfame K  安赛蜜K表
9 h+ x9 r0 V8 _! D9 ]( c( `5 p* \  J9 j& K3 z+ L
37.Health Canada requires that a product labelled "fat free" contain:  {  {+ c: {* U4 W; P5 [9 Z# b' l, a
加拿大卫生部要求的产品标有“不含脂肪“包括:1 D6 \( L1 }7 z. f, B! |$ @2 C; Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) g9 v  F' Z; H3 G" a6 W. p

/ o; V1 @3 U4 r  i! k' f3 t38.Which of the following is not a problem associated with converting recipes?  c8 C! ~& J% k) F
下列哪项是不相关联的转换配方问题?. K% h: A: O. v. z6 l3 p' t
A:Unit cost 单位成本
- D$ U' U* {# M! U& k8 j+ [5 P: o* o$ v8 a8 D4 k
39.The condition or cost of an item as it is purchased from the supplier is called:0 R3 H8 F  o, S; M. k# M0 G5 n7 f
从供应商采购的物品的品质或成本叫什么7 x( b1 D4 p9 y% k2 [5 K
A:As-purchased cost 购买的费用3 J/ ~  x$ O' Q& X1 N

! O+ V1 o  @/ e# n/ j' k40.The amount of stock necessary to cover operating needs between deliveries is known as:
. [; M( F9 d, Q2 F. s0 h在新货到来之前用于日常所求的必要库存量叫什么) _4 b, Y2 W0 j  d9 g, ]+ Y" `
A:Parstock 基本日常最低库存; N# X+ @8 ~0 L- L: }. D5 m

0 F! ?& [# Q; v+ u5 f1 b* f. q41.Which of the following abbreviations is used to describe the proper rotation of stock?1 c4 i- Q- W  q: {5 o
下面那个缩写是用来表明正常库存流程?
7 X/ W! m7 A# ]; v; ?A:FIFO=FIRST IN FIRST OUT 先进先出9 X0 s9 O; h. {

; p$ s  ]+ z0 X7 h42.Which of the following knives is used to turn vegetables?
" K  h* ]+ c) X( z  W7 k下面的那把刀是用来打开蔬菜吗?8 g, V* \7 k9 u( g  H. Z" m  u
A:Bird's beak knife   鸟嘴刀
) A9 J" A/ P/ F) E' Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( C7 {7 f) M3 K; k2 `9 [

$ R1 C) X! ]. P$ b% M! s43.What is an instant-read thermometer best used for?/ Q) E9 z: {) w( ~4 x, s
即时读温度计最好用于那方面?
9 h& h1 ^: D7 w, ?4 I. I: yA:Checking the internal temperature of a roast 检查被考物品的内部温度* ~7 D0 y" p9 x7 S$ g& j. x
. I; F. _8 e0 e# r+ j3 D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 t; k9 g. r/ U! X8 f5 X
下列哪些金属材料受热均匀,通常用在铁板而且非常重, J$ L, c) i2 f4 j" R6 O, @, N
A:Cast iron 铸铁- M8 `) z3 S$ I$ f" s) f3 ~

; D- @" \& a) K1 _1 G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ t/ j8 C2 \1 }) z7 E" |6 ]哪件装备下面有一个可移动的碗和一个S形叶片?
2 N! H% U3 L) `7 K- y- xA:Food processor 食品加工机! \0 z/ r( A9 @' E" E; x- s
http://www.google.com.hk/search? ... iw=1263&bih=572* {2 A% ^5 K5 M: E) X8 O/ V

6 P5 X- e, ~% u+ W. U: X46.Which of the following is not a rule for knife safety?
( Y  o8 `; k# b9 y2 {! d0 O下列哪项不是用刀的安全规则?. M( S) a! D1 m# H, M( Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% B3 x; t+ [$ @) K% [- S6 A' q
0 r# }$ H% [/ o% G2 f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 ?' A% o4 a9 Y0 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* R5 l' R; r. _' j1 O$ ~
A:RondellES
# F4 R) x5 L5 w( _6 y: |7 d0 @. Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' ~! W/ s, u7 I+ I( ?0 i& a
, T$ N( Q# a9 r4 Z2 n48.Which of the following is a diced cut used to garnish soups?$ A$ t: l* U8 D+ V
下列哪项是切成小方块用于汤的装饰?" q* ^7 H$ U% l6 N' v7 T
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) K' H: e8 ?, ^. S% Y; p; J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 s- @# L5 ?1 a6 y* J4 w+ _- S( |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!!——2 F3 ?$ R$ I' j
A:Gaufrette 3 ^6 R8 k0 `- Q0 |5 |9 s/ c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% L3 i+ F# O1 t( {) P- ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 K; `1 p8 ~  c, o' X! r8 J, X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; K, R7 T' _4 v/ ]
% L3 `0 K$ b9 S9 K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  D' `: S/ Y) S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)" O, _( L( G+ h3 s
A:Cilantro 胡荽叶 香菜
! j/ T9 B% \0 K2 \9 m3 V6 h2 i$ j( N) ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 b/ _- O, U$ R( D+ }0 G
  r) J3 Y4 V9 H5 F1 d
60.Allspice is made from:9 m* U. f1 k- A. M
多香果,  多香果香料是什么
2 d( @; K' N5 M# Y& K8 `3 d+ ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, D+ F3 U6 `$ `. IA:A dried berry 干浆果
( K; y% y3 J" s& ?1 P0 k8 f8 D  A* x
61.Which of the following are used to make a sachet d'épices?
- {6 Y$ M  H. r- U* J5 A; H6 d下列哪些是用来做香包德épices?
- _. s5 Q+ D7 l5 V! D) Fhttp://www.sachetcatering.com/
- y/ H8 G  y3 s! @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 Y: W; W+ n/ W8 \" u

3 u; O+ I0 n/ D% d% R62.Which of the following condiments are not soy based?
6 I" o& [4 ?/ k% M. O* X% S下列哪项不是酱油调味品的?8 E2 t3 @! a3 Z
A:Wasabi 日本辣根. m" D+ h6 b5 }+ j& A

; E/ ^9 W2 D2 k2 d0 E, l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! i1 o$ B% t4 ?- _2 p5 u* `
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:
/ [. u3 k9 }8 ?7 BA:Pasteurization  巴氏杀菌
0 D$ b! K( e3 m0 n9 L2 H. m4 v$ q4 _, I
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 q$ k- S" [' A# i/ N5 Y下列哪个步骤是不是正确的蛋清搅打程序?7 F- a' y& s" w3 `/ H  L4 e6 f5 Z
A:Allow to rest before use. 允许休息后方可使用。
9 e* x$ E6 D* S( O0 F6 }
! S/ X% n+ a! T# c% u65.The weight of a large egg is between:一个大鸡蛋重量介于:
; l  @$ `* Y. M9 o; Q  N, x: nA:56g and 63g 56克和63克& i7 v' y6 `: n1 I
: ^( g  o5 {) X
66.Evaporated milk is a concentrated milk that is produced by removing
* P: |7 l' `9 |4 Q: _, G( A, U炼乳是一种浓缩牛奶 是去除什么做的
* M1 [! r# Q5 m5 jA:60% of the water 60%的水
5 h7 p  o" {" Q6 S  a( _% g! Q% Y
67.A method of cooking that transfers heat through a liquid or gas is:- j/ D, f" I9 f9 }& ^& v! x  F
一种烹饪方法,通过转移液体或气体是:
, o& x2 R* y! S: ^( g! pA:Convection 对流8 n+ u5 q3 t: a  c. O

9 `# W$ N) R. ]% x! L9 a68.The cooking of starches is known as  烹调的淀粉被称为
, L0 v* ?' i. qA:Gelatinization 糊化
4 ?$ W: ~* @1 c- a7 O6 o9 j
+ b6 A2 n. h$ Y& V6 f! y; j6 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 |" L6 l4 F; o! y' s
A:Braising 烤4 g: n. ^( s! x  R/ C* g/ h
- c5 t; K% `( G+ H: W$ g; U
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:0 J$ H) B# D' W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! X! g8 ]9 e& a/ r6 z
$ ]0 R# z7 C* n+ B2 t* ?. S
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
+ n* z" l; _7 u/ BA:Fumet 原汁
/ e+ O( [. H% P* A
$ V: C/ A+ q/ b7 s( h7 F, X# [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+ k8 s/ D" S; ^6 l% u; _$ G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 I3 `$ N& M  L+ Z

/ Z- H; o$ H0 b- \6 E5 t5 J* Q73.Which of the following is a principle not used in stock making?
0 |9 u% @2 {' [$ e$ a下列哪一项不是用于制造高汤(低汤)的原则?
. I% S9 j8 h3 Y7 T; p3 AA:Start the stock in hot water.开始在热水中操作
: t' y/ k5 H0 c: _
/ ~) G  [7 }% |" @1 e, B6 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" n0 d' _& x( ]4 e  c
A:Remouillage 法语熬汤- M- I4 D& f4 b+ q
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