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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 L) X4 r  n$ K2 |7 {$ Z7 n5 j8 T9 W6 g9 |
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。3 d' }; ~6 M; N  R
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$ J; D8 j; G5 Z! e6 I
1.Which of the following methods should be used to determine doneness in a New York steak?+ |6 W! `1 r; E$ Z, |% A
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)
5 {8 N) d( ~* V* QA: pressure touch. 压力触摸
" f; `  G# S# m1 q1 a  U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 Z5 ~: l( x5 t, D
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8 g' I( y3 ^, Q+ X& ^
A: acid  食用酸
' e6 N, v, h* i3.Vegetables are major sources of which of the following nutrients?" k5 Q+ R7 u. d1 [/ O8 G: \
蔬菜中包含的主要营养有哪些
+ _: a9 C/ A6 C: g. S# KA:vitamins and minerals. 维生素和矿物质。% Y8 R& Z* e; h
4.Cauliflower is commonly served with
  t% X/ n$ @% f4 D花椰菜(菜花)最常见和那种酱汁搭配
# j/ i, k* ?3 j5 f- ]4 bA:Mornay sauce. 奶油蛋黄沙司
: Y) S9 S/ X6 G' o. z/ l* a/ H5.Which combinations of products are found in pie dough?
4 X7 z3 m8 h# j9 J* R下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 i) k, n  f& B) T* R: Q7 AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% C4 w  o0 S' K( m( t1 g' B
6The French term for mussels is 法国语青口(海红)叫什么
- X1 r/ u2 i+ o- @7 wA:moules.法语青口,海红
6 J, l; L5 j+ ?7 ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, [5 j8 q3 B, p. R
A:faintly fishy. 稍微有点似鱼味- v  A8 _( V- o' u$ H" g  F/ U/ p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* z$ q7 O. T1 }5 V1 KA:2 days. 2天' [4 X0 J' n  p9 H& H/ h6 j
9.What are the principle ingredients in ratatouille?
& q- }& O, ]2 ^/ P# Q- a: c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 R3 J, ?2 g: E: }) H, I' T- |! D6 V
A:Zucchini, eggplant, green peppers, onions and tomatoes
& A- T9 O9 I7 U5 ?" G8 ~- |0 j西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* Q) R# P; i% p4 B& A# q6 w
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 g3 F( I- j5 C& a2 u
A:cook food in quantities that will be used up within 20 to 30 minutes.$ {8 D# k9 @0 I
大批量烹煮食物要在20到30分钟内3 F, |5 o8 t( ~) u/ n5 ^  C! J
11.What person has the authority to issue a Health Permit?8 o# P$ F( E0 B8 t
谁有资格颁发健康证(卫生证)。0 f9 W6 i8 l% o) p
A:Medical Health Officer.
& e0 ]. f0 m7 }- l1 y医疗卫生官员。
; c, v  G8 o5 Q* z! k% v12.For what period of time is the health permit valid?
. _' A. O+ |8 U: b/ t健康证的有效时间是多久?' y9 s& ?3 _9 k* b, @' B) ~4 {
A:12 months.12个月
  @' Q2 o0 e5 K2 @* C7 o) S13.In the area where food and drink is prepared, the ventilation system must be able to change the air; Z# D5 m( D. Z5 B* r# [
在食物和饮料准备区,通风系统换气的标准时什么: q7 g' H7 y8 Z) E
A:08 times each hour. 每小时8次
# n2 Z9 m6 r1 P# I) ]14。The minimum temperature for manual dishwashing in the wash sink is* f' u& b# R8 X9 ]* D( h
手工洗碗,洗碗池的水温最低多少度?
) e: A- ?/ N$ R4 oA:110 degrees F (43 degrees C). 43度
  E& p9 L% h+ M" X1 g2 C9 ^! ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ t+ I- v' B- z0 {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( U% }# f: n; F7 B, F+ Y8 q" C
A:180 degrees F (82 degrees C).  82度
# |; f6 X. A1 `6 `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& z0 M, _" a- {% ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 l- a& f. ~, s( z9 U( S# |+ u
A:en papillote.  法语自己理解
" n$ w3 N4 y0 B6 ~17。Wing or Club is considered a$ W/ @/ d7 i; k' E( q
翼和CLUB 被看做是一种...& L3 V8 c; h7 @8 Z. m
A:Bone- In Cut     带骨切2 [6 U3 }' J! [2 |7 Z
18。New York is considered a   纽约牛扒被看做是一种
7 ?# G' t' E  ^' M8 lA:Boneless Cut     无骨切
, ]* J; }, |$ k1 y5 p4 y1 X5 |19.In general, a court bouillon for freshwater fish will contain
. e: P  H3 ]5 G! S( Y9 W- n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, H! P( x! ?/ H# `: B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% r' M$ v! O1 f  @1 ]+ H; \
和做海水鱼同样数量的调味料和香料( k1 }8 a* G- t, E
20.Anise is very similar in flavor and appearance to
5 V0 S3 f6 L  N3 a! c$ S( o/ t5 h八角和下面的那种原料有相同的味道3 g- a0 k& H" |4 ^' p1 A( q
A:fennel  茴香
$ M# a) B) f, \$ y$ ^/ c& Z) W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) O1 v! t# [- E( X  S# h- u3 S8 p
下面那种原料更像大葱且有平面的叶子/ M7 s5 \$ G6 a. V7 k4 n
A LEEKS  似蒜葱 (这边人叫京葱)  W, Y: ]" }8 @5 `  r/ N
22.Which of the following cutting shapes refers to a small dice
- z+ n: r+ z; ?3 K; P, ~下面那种刀切形状指的是很小的粒(末), L' J: t. `! d! l( P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 g1 e; j, \+ v2 r8 {
23.Oil is added to the water for boiling pasta in order to1 M5 Y- P9 n8 U) @' F" R- @2 [+ ^
向煮沸的pasta (意大利空心粉 )中加油是为了. g. R3 x3 K5 W' z% N. s
A:prevent the pasta from sticking and to minimize foaming action.
. E' O( l9 N" L防止面条黏合并降低发泡。+ W/ F1 y/ x, R* N
24.Which pasta dish features pine nuts and basil?
* J' U: ]5 {( i5 q! \8 `5 M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% b6 _% J( d9 z3 g) nA:Pesto.一种绿色的意大利面酱
* R6 Z) `- J! C! [6 S9 ]http://www.tianya.cn/techforum/content/96/563836.shtml
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' H7 L. h& D/ \3 F25.Which of the following is a spring vegetable similar to spinach?6 q+ k; W( m  {4 M
下列哪项是一个春天的蔬菜类似于菠菜?+ G3 _/ g* a1 R' S  i
A:Sorrel. 酢浆草。
% \2 c/ o  b" ^) Qhttp://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:. J/ Y  t$ |: l+ {6 l: H
哪位厨师最早带来高水准浮夸的美食
( O7 J: H+ |9 {AAntonin Carême 人名 安东尼·卡罗美  h$ Z: e5 M. D

  I! H! C4 L( {2 x. @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: p% X' W5 Z# l) H* U; l; A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 @% t4 T- p4 d. l9 lA:Cast-iron stoves         壁炉
1 f7 a. }; ~2 e. @9 g, ?http://www.usstove.com/products.php?id=61 B& m7 D- B. U0 z6 r% C0 `

3 H8 M6 H# p$ ]( x0 j6 @! a28.The French term used to describe the roundsman, or swing cook, is:
1 S+ G" E5 |( j  d% {1 @% L7 t# Q法国术语,用来描述roundsman,或摇摆厨师是:
& m3 ?& }6 u/ U  s& z% r- zA:Tournant   图尔南
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4 ^) i% C  G+ e: b6 }. c29.Another term for the wine steward is:' ^, U! i% j+ I3 _; [! Y7 T1 I
葡萄酒侍酒师的另一个术语是:
. [" f: f9 N, z' {A: Sommelier 侍酒师
8 O" I" ~6 i$ i+ {$ n9 y$ `2 |$ o+ A3 ]4 m4 ^  P/ m
30.Molds, yeasts and fungi are examples of a:( s  v$ |2 U6 e( P, }2 I3 J
霉菌,酵母菌和真菌是一个神马例子" u( }3 M: M( h$ ?) o
A:Biological hazard 生物危害
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$ F! \) w& b% L& c* w' e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( X6 L: M# j. V' q9 s8 d4 s9 U0 o( z4 I根据加拿大食品检验局,食品的危险温度区在多少之间:/ {+ y5 X2 X# D, Q/ i
A:40° and 140°F (4–60°C)     4-60度, ^8 {  }8 z$ `' A. s- u7 s! q. B: q

8 |: c- E! a! \& ~. |32.All bacteria need the following for survival:
' y# L( H2 Q; t! O% h& I所有细菌生存需要以下哪些内容:" B7 e" Y. J- a2 s5 E0 d1 [/ b& a# }; O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 x1 N/ k. S, v& d7 s3 E) h& B+ s8 h3 K' a- ^  m( @
33.Which of the following correctly represent critical control points in a HACCP system?
" E' R* r" N! H# W1 a8 u以下哪项正确表示了HACCP体系的关键控制点?
. x2 m. \. G) @! G$ I! [A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , Z; L% R3 R9 q" b  `- l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 ^% A. T9 b3 ~) {# L/ v# V; c
3 z7 N7 l& F: ?5 e9 H" ]7 C+ k34.Which of the following is not an example of a carbohydrate?. N0 U6 e; V, Y8 O" D7 w
下列哪一个不是碳水化合物的例子?! w2 u4 O  C" L( g9 U- I
A:Essential nutrients 必需的营养物质
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8 ~! L6 I0 h: h7 z& M6 G# j35.The process by which a liquid fat is made solid is called:0 [! ^$ h0 k0 Y. F) y* t
液体脂肪做成固体这个过程叫什么
+ x2 |3 h# X  b" R1 _1 YA:Hydrogenation  氢化& k1 K& y4 d( {' {. w! Y

+ }9 X" k8 ~  \3 Q1 h( E$ v36.Which of the following is not an example of a fat substitute?
$ E7 E* @. @2 c" r; v5 x5 X! t/ K6 z1 j/ h下列哪项不是脂肪替代品的一个例子4 j7 @: U. Q  I. S  X3 v
A:Acesulfame K  安赛蜜K表- }5 Y5 E# _" e2 X6 ~

, |. E0 H% b3 D37.Health Canada requires that a product labelled "fat free" contain:
* ?7 w6 k' g' D9 q9 ~加拿大卫生部要求的产品标有“不含脂肪“包括:
, ~! x# g- [9 }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 j- s6 ]1 L. p; O* G' M5 U1 h& [. Z. C4 F: f, W8 |, {$ \4 [# }
38.Which of the following is not a problem associated with converting recipes?! m; j! K2 s. t3 `- P2 s$ b5 z' V0 Y
下列哪项是不相关联的转换配方问题?5 Y; A- z+ t9 q2 O: X
A:Unit cost 单位成本. e. x& ?9 D9 M8 I
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39.The condition or cost of an item as it is purchased from the supplier is called:8 d* k+ ?1 c) e. S# \
从供应商采购的物品的品质或成本叫什么  E- Y7 U. t- H0 h7 h( X
A:As-purchased cost 购买的费用
2 w/ d4 }+ @" q& h3 j
7 _! B& Q! V9 I# F9 p* E40.The amount of stock necessary to cover operating needs between deliveries is known as:$ M: j  s8 G% J5 W4 h
在新货到来之前用于日常所求的必要库存量叫什么
8 b* L7 C( n9 T+ ~( Y# o! Z% a3 ^A:Parstock 基本日常最低库存7 B' l0 K6 [. M! G

! @( X+ O; Y4 K9 a: t- o* }41.Which of the following abbreviations is used to describe the proper rotation of stock?' X9 D7 g4 D6 ~; O% P
下面那个缩写是用来表明正常库存流程?/ d6 m, Y: I8 q: d+ n
A:FIFO=FIRST IN FIRST OUT 先进先出
7 x4 |( {# s( r3 |
3 w5 i# ?% q6 j2 U' l42.Which of the following knives is used to turn vegetables?
  s8 T& s  [* ^/ _' \下面的那把刀是用来打开蔬菜吗?
: g/ q; ~% b9 t4 F5 h$ ]' q# kA:Bird's beak knife   鸟嘴刀8 {1 R1 E( n+ X7 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ U7 i. c. o& J6 @% P" ?9 M43.What is an instant-read thermometer best used for?! p6 K8 k. Q5 w& ^! h; I% D8 o* l
即时读温度计最好用于那方面?
3 Y" C2 z1 C  C3 E$ `A:Checking the internal temperature of a roast 检查被考物品的内部温度
, Z, t4 H( r2 K6 N/ T* k8 T. {/ ^3 N" M  W! _# N' G
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ {# U; S& @- F
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 S. }, `5 x( s1 q9 K4 \6 wA:Cast iron 铸铁) L7 t& Y) j, V) c) c
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; c7 E1 z2 ~$ H( |哪件装备下面有一个可移动的碗和一个S形叶片?6 Q8 p; ~" J: _1 N' C
A:Food processor 食品加工机
0 B5 t/ w6 s3 n  Q5 A* qhttp://www.google.com.hk/search? ... iw=1263&bih=572
) j4 f! l9 |! |  G, C( D% C* c' l- B* B
46.Which of the following is not a rule for knife safety?3 {, J# \) \# o# p/ r) n7 M9 k
下列哪项不是用刀的安全规则?, {" g" z& E& _+ g. x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  |7 w+ l7 F0 u
' B: M( ^8 F2 F3 C3 I$ V5 H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( W/ v' h; Y  x* g1 i9 ^1 {2 b8 y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 c2 m# f, \9 K5 v, B& q3 c7 R. i. U" c
A:RondellES
! ~0 q  t, R2 f7 W# Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 w8 h9 f$ k# j" q7 ]$ J

& C& ]: }$ p, ?6 E/ b48.Which of the following is a diced cut used to garnish soups?4 K: ^; c6 s; i* ]8 s
下列哪项是切成小方块用于汤的装饰?
; |7 [8 b9 _9 V! c& a3 v; o" u8 JA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ u$ t: D7 W$ |) c: ]# n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( W) y2 m2 J. ~; z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!!——" y6 X. j1 s; u
A:Gaufrette - }; h0 y: p0 R* ~3 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. [+ N1 M% T% I3 T4 p) G0 y* Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 F0 L9 u5 [7 J$ y+ GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 S2 s6 Z4 ~! L& s+ R" u  y% P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: _: Q: A, V) m: _' J9 `3 w- 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)! n' T: Z/ U7 |5 n- K  B
A:Cilantro 胡荽叶 香菜- q0 X6 M! Q1 k$ r' z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
" {! E* h5 d( U" D. V/ O. g 多香果,  多香果香料是什么/ x; K/ U0 ]. d0 F, z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 r* T6 C4 G6 h! k! b: |* \
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
. Y% [) \' ^, V" Y4 C下列哪些是用来做香包德épices?0 m. O8 s% a3 p4 f5 M& L1 p1 w
http://www.sachetcatering.com/1 c7 A% i: C8 N% D% [# B& O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 M# U) ]6 b# W6 Q7 g1 V. Y# U9 I
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62.Which of the following condiments are not soy based?
3 I7 S) K( ~5 \' J1 @# u. x; N下列哪项不是酱油调味品的?4 {2 k% i- I& I* w
A:Wasabi 日本辣根! ]: @& s( c3 ~0 g5 E- f

% Z) M. C2 Q& U) `8 r  L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 ~4 z% B" T, _9 n4 r, \/ K
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:
3 C% C, d) r* s) F. KA:Pasteurization  巴氏杀菌1 M) \5 S( w: d' z/ Q1 s3 w7 B

( y, z- D+ O# I1 p64.Which of the following steps is not the correct procedure for whipping egg whites?' L9 z3 b0 O7 e, ?/ Q2 p" b
下列哪个步骤是不是正确的蛋清搅打程序?' E3 ^9 v1 t9 J  X. n! t9 y1 w! `
A:Allow to rest before use. 允许休息后方可使用。
( @3 j" W8 \  `
+ g) z: `, V4 a& i65.The weight of a large egg is between:一个大鸡蛋重量介于:
, \# v0 v3 r0 Z4 _, EA:56g and 63g 56克和63克
. w1 z8 A& X% A& ]6 T
" F: f% J7 |4 l66.Evaporated milk is a concentrated milk that is produced by removing
- w+ P; s& _; P4 b9 _% T炼乳是一种浓缩牛奶 是去除什么做的2 c# A) i7 I' a% i6 C
A:60% of the water 60%的水+ Y" y% w, g9 I0 \

3 O/ h% P! m% ~( \67.A method of cooking that transfers heat through a liquid or gas is:9 _5 j+ ?: x# C: ^
一种烹饪方法,通过转移液体或气体是:
9 o+ T. R2 S2 n$ c. N! H% QA:Convection 对流3 w. e& U3 u! i1 x" B

4 h, L! Z+ T/ ]0 o- w68.The cooking of starches is known as  烹调的淀粉被称为6 M( n% g7 [6 x, N/ L
A:Gelatinization 糊化
$ D9 C" H/ O6 s* J5 R
2 c+ k. I! ^6 |% X% O2 Q# o! Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 G8 ]0 B7 a) D& g0 \A:Braising 烤  [$ {6 |4 I: L) e+ g, E

  f: G' ~6 C$ P1 k& L70.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 D: m1 l. o& X$ F$ I& @& ^7 u3 g; v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( f+ z* Y* L) H* h" @  p' w' {3 }6 O  P( E  E% 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: G) u1 m; j' U. K3 {A:Fumet 原汁
' w$ V7 M2 p5 d) B, J8 u! A1 Y# t  {+ J" |  ^& ~9 c0 a
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
$ m: B* T2 U9 P9 h$ o% HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 ]) Y- x; Y) o0 r9 E

4 j; x/ k' o) Z1 ~5 @73.Which of the following is a principle not used in stock making?* Q; }5 w/ W' t2 Y$ P
下列哪一项不是用于制造高汤(低汤)的原则?- I8 w" M7 \" v8 y/ L7 h
A:Start the stock in hot water.开始在热水中操作" U  F$ T. I* X& G4 h3 r, z
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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
0 s4 v7 P; l5 C1 p- Z$ D7 IA:Remouillage 法语熬汤
" ?# V9 T% c+ G* s. Dhttp://www.haibao.cn/blog/post/176242.htm
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