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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。# T9 H' w% l; _: i

8 b) l3 L7 }7 @  D& 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。
$ |& T8 a3 K  Q4 V0 @# E# b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+ f9 ~$ Y! C0 \( V  p
1.Which of the following methods should be used to determine doneness in a New York steak?+ i9 I- I' a5 a4 N. z5 }+ T# z
下列哪一种方法被用来确定纽约牛扒的熟嫩程度(doneness : 牛扒的熟嫩程度,几成熟); a: r3 ?9 s: p9 n; `& P
A: pressure touch. 压力触摸
  o3 L, t9 u( a' G% E0 L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 j" j/ e1 \# _* h' s5 ~
防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色,你需要加什么来防止变色
$ H2 f6 t; X3 F' g5 P9 R% fA: acid  食用酸
+ W* K9 R3 h8 U( l) ?0 i3.Vegetables are major sources of which of the following nutrients?
* G' B6 v+ |. M: e蔬菜中包含的主要营养有哪些
- }" v" l( @  x! kA:vitamins and minerals. 维生素和矿物质。. D6 R; e# j1 t, {% A" x# t1 Z
4.Cauliflower is commonly served with
8 B0 n/ j0 x+ a' f$ V  L* ~花椰菜(菜花)最常见和那种酱汁搭配3 u0 Z# }: q+ Y/ o$ A6 _% H. O
A:Mornay sauce. 奶油蛋黄沙司
9 G' l' W2 @, P/ h! l. U3 C0 I5.Which combinations of products are found in pie dough?5 }7 z% ?8 }" k- Y# H* c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* [& v* y$ Q3 T6 }' VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 }, }# b2 F$ Q9 x+ i+ X
6The French term for mussels is 法国语青口(海红)叫什么$ O% M( f0 h1 ?+ B+ H. f% a6 B5 q
A:moules.法语青口,海红  T0 W6 r5 U' g' w& B5 Q; J9 w$ ?
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 J% T) j; ^! N" E- j9 D8 \) g
A:faintly fishy. 稍微有点似鱼味
7 ~8 w! n' v6 ]3 F2 M0 Z5 j8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ l5 P$ y5 b2 O2 T7 s7 |
A:2 days. 2天  e2 u* Z! o" p7 R, j. m! ^0 B
9.What are the principle ingredients in ratatouille? 2 k. W2 j, W4 _+ {9 F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' q8 P; k# _+ X* h0 {6 d/ y$ gA:Zucchini, eggplant, green peppers, onions and tomatoes( k& N# `' H4 w0 _3 m& b- n& ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* K; B- ?7 G. ?& q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 c; I, D1 J5 J! m
A:cook food in quantities that will be used up within 20 to 30 minutes.( f9 C& o- [3 f' g! K) H) R
大批量烹煮食物要在20到30分钟内! C& \( {: m5 S# a
11.What person has the authority to issue a Health Permit?
% @5 O7 T7 W( K8 X4 d( q7 N/ b2 |) O谁有资格颁发健康证(卫生证)。
) @0 R  A9 h' `/ [' aA:Medical Health Officer.2 E3 S( M- D7 b0 F4 L
医疗卫生官员。# d" p, l. l6 m: j7 P5 r8 Q4 C
12.For what period of time is the health permit valid?6 L2 v0 k( m) y& v6 U
健康证的有效时间是多久?1 e$ ]) }+ ]  m: p) q4 P% D
A:12 months.12个月
: C0 O8 U. v( Y8 G13.In the area where food and drink is prepared, the ventilation system must be able to change the air; |9 v2 e9 G% ~6 M$ B4 \$ j
在食物和饮料准备区,通风系统换气的标准时什么' p% V) d$ e& Q' E6 `+ H
A:08 times each hour. 每小时8次* J1 T$ a& c5 h' K( k, j, W
14。The minimum temperature for manual dishwashing in the wash sink is$ F( X$ N- R+ r! {& f6 g
手工洗碗,洗碗池的水温最低多少度?9 D1 O1 |7 L4 g0 _; z
A:110 degrees F (43 degrees C). 43度
, V* ]% ?9 e0 F9 @5 U8 C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 m' N* ~) |# R* j- A/ v7 p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 y- G' Z/ ~) @4 k* _
A:180 degrees F (82 degrees C).  82度
) {# ~8 c3 m) G; K8 P0 e. g: l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% y; ^$ f! o/ G  I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  S/ P* Z, A& A5 `/ M
A:en papillote.  法语自己理解5 c) ]/ {. P, v) ?, H/ ~$ Z/ ?  S" H
17。Wing or Club is considered a
; U4 h8 |, |2 w) h& p翼和CLUB 被看做是一种...% f/ e: A. ^+ l% E
A:Bone- In Cut     带骨切
8 L9 v, C+ X3 U/ g. E! Q$ A4 G18。New York is considered a   纽约牛扒被看做是一种2 B: M6 E0 `) j9 h3 k- `! O
A:Boneless Cut     无骨切  G! i. x0 o. n/ ?6 W
19.In general, a court bouillon for freshwater fish will contain
9 [$ g6 ^) a7 n$ l/ G- N9 E; M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 `6 h+ u1 h: p. E# w% q$ U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. q' f, m* [) C1 \% q* x和做海水鱼同样数量的调味料和香料
( C+ H! p8 e; g) W20.Anise is very similar in flavor and appearance to
$ m5 {: E' m' t- }八角和下面的那种原料有相同的味道7 e2 n. i, {# I. |! ^  x7 y
A:fennel  茴香
+ d; g( [% e7 E  Y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 T7 i1 b8 d2 A, w! }0 x2 Q6 d下面那种原料更像大葱且有平面的叶子
+ U+ [$ |/ `" X- m) sA LEEKS  似蒜葱 (这边人叫京葱)# D% Y& ^3 V+ {8 J) ?
22.Which of the following cutting shapes refers to a small dice* d0 h6 }: @8 i. v7 Y- N% ~6 }
下面那种刀切形状指的是很小的粒(末)
$ X" M4 ^* X1 z! z- EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) c; y* e6 O6 X7 [' ~0 E23.Oil is added to the water for boiling pasta in order to
' e/ X& k' q* r) W- F& r, ^4 @8 }向煮沸的pasta (意大利空心粉 )中加油是为了. \/ ~# t3 h9 I# l& L5 w
A:prevent the pasta from sticking and to minimize foaming action.; @0 C6 A* y0 F8 P3 K& E
防止面条黏合并降低发泡。2 \! A1 m, {) Q- ~, q4 p
24.Which pasta dish features pine nuts and basil?
! w8 k" C) B& p: W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 e( G9 W  E0 i7 S
A:Pesto.一种绿色的意大利面酱 ' K5 @# Y$ `( R  M5 C' i/ j# C
http://www.tianya.cn/techforum/content/96/563836.shtml
. `5 T$ {" z2 V* H4 [/ R/ O
9 A0 [# j& b* M) k" E* q25.Which of the following is a spring vegetable similar to spinach?  A" b! F/ h8 R9 C4 T
下列哪项是一个春天的蔬菜类似于菠菜?
  B, m- f# j3 tA:Sorrel. 酢浆草。% x1 j( t& l5 O/ f6 z
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:  Y$ p+ Y# i6 L
哪位厨师最早带来高水准浮夸的美食
7 v3 v, ~" K% Y5 c5 d4 lAAntonin Carême 人名 安东尼·卡罗美
% O1 C, A! F1 N1 ~
3 j1 O- q8 X7 f  m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ L0 j, V8 e5 i) H! u  I3 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  S$ s, B0 Q3 L
A:Cast-iron stoves         壁炉
! R1 @9 O1 l( ~/ {! D  q' uhttp://www.usstove.com/products.php?id=6
3 y8 P' ]/ Y$ P; t4 D% E; N
+ l! h8 B+ s; d/ i1 E% M8 v28.The French term used to describe the roundsman, or swing cook, is:
6 H: G$ j& V# `4 @. U& s( X2 l法国术语,用来描述roundsman,或摇摆厨师是:
9 D6 `2 Y, @8 b' L0 P6 y; ^A:Tournant   图尔南* X# z& o9 ?# J8 x5 ^5 ~

4 A! c. ~' e3 v! |% d$ f/ n( D29.Another term for the wine steward is:
8 ]4 a- u9 n& O5 C葡萄酒侍酒师的另一个术语是:
! U! u8 t- p0 D" U. r  b4 u5 zA: Sommelier 侍酒师$ `6 G" @% U5 e5 \8 S) P0 i/ ]
3 R. D9 t9 Y* N2 w- g- `* L
30.Molds, yeasts and fungi are examples of a:
9 n* Y* Z( P8 I  M0 P4 a霉菌,酵母菌和真菌是一个神马例子
3 d2 t- i  ]" R. uA:Biological hazard 生物危害# I9 l+ A2 R8 F' q8 n

. q* x' e2 ?. P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 O+ h3 [. K! I! y" y% }8 W
根据加拿大食品检验局,食品的危险温度区在多少之间:
( {  y) h# L* }A:40° and 140°F (4–60°C)     4-60度
' L; ~7 O6 `8 W, W& Q% t
0 x9 J% h3 g2 m% R32.All bacteria need the following for survival:0 ~  I: l. a% Z( d& J$ n' ^# W
所有细菌生存需要以下哪些内容:
3 B6 w4 [& Z/ a2 ]1 L0 k6 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 k, J" [# P. c- \# [0 ^9 y' O* V% o1 ^4 c+ k8 B
33.Which of the following correctly represent critical control points in a HACCP system?9 j, `3 p$ Z9 q) B7 P- _& Y8 W
以下哪项正确表示了HACCP体系的关键控制点?
6 c4 z6 A% ^8 K5 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , q0 h& v5 p1 V! \3 ^1 W; x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 _7 R4 ]# `1 b, `/ ^  Q; Y$ K; m9 \0 U0 q
34.Which of the following is not an example of a carbohydrate?
* U. _8 t. ^2 s. a: o下列哪一个不是碳水化合物的例子?' \) e6 K7 V) E
A:Essential nutrients 必需的营养物质# z6 t5 ~. f. a! v# _0 ?* j
  @9 q, ]' C" M/ D
35.The process by which a liquid fat is made solid is called:
: O6 h) j% n! F/ @0 p液体脂肪做成固体这个过程叫什么) a$ ]- b' M& I" Z
A:Hydrogenation  氢化% \2 ?7 }& K7 H6 t% f1 z

. p! Q- l/ [2 _3 V36.Which of the following is not an example of a fat substitute?
- |7 C0 X8 ~) |% j# R" V, E下列哪项不是脂肪替代品的一个例子; _" l, \7 S- F( ]- n
A:Acesulfame K  安赛蜜K表
7 X- F: n! @9 g0 F( a( A1 Y- b# i3 ]
37.Health Canada requires that a product labelled "fat free" contain:5 q0 z& m( h1 j9 q. Z' N
加拿大卫生部要求的产品标有“不含脂肪“包括:. g7 y0 p& a3 j0 L1 F! K! G, S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ Z4 s6 ~  `" g) l: y. ?3 A( Z0 i  |5 L! C
38.Which of the following is not a problem associated with converting recipes?
" N- Z1 N; _& N& w9 n" [6 ?/ S下列哪项是不相关联的转换配方问题?
8 o$ x" q7 J9 X- \/ S0 s6 V2 i! OA:Unit cost 单位成本, y9 q; a& L7 |6 U# t

. t$ L' {9 q0 A39.The condition or cost of an item as it is purchased from the supplier is called:
) X! g  G3 A) ?7 f从供应商采购的物品的品质或成本叫什么
% t) J2 Y7 C6 ^/ JA:As-purchased cost 购买的费用
4 Y0 |) K7 X" p" O: K8 S2 F* |9 G3 X* q9 t. m6 @5 {, j
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% ~0 Q0 s) K7 `8 Y8 e  a, S/ B在新货到来之前用于日常所求的必要库存量叫什么' Z% @4 t" w& f/ N
A:Parstock 基本日常最低库存
# \1 Q- }, A6 ~: r) f; t
1 H1 u! f2 t9 e0 E4 K- \  F* O& k41.Which of the following abbreviations is used to describe the proper rotation of stock?0 v1 h' ?/ o) M& w! ?- ]; v
下面那个缩写是用来表明正常库存流程?
  ^# N$ [( e  Z% h$ T$ J) dA:FIFO=FIRST IN FIRST OUT 先进先出" A. b7 d8 n4 Q% R- w2 K

3 z. @" W+ e# ?( y: N42.Which of the following knives is used to turn vegetables?
2 s7 b5 k4 o" `  S( ^3 ~% C下面的那把刀是用来打开蔬菜吗?
0 A6 X9 l# r# X2 zA:Bird's beak knife   鸟嘴刀( G$ E! a1 Q8 C! @/ E$ _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  d# I( g$ {2 ?

, }( ^" A2 }* K) d5 G! Q43.What is an instant-read thermometer best used for?# Q  B1 t; g; [! M6 u) y% g
即时读温度计最好用于那方面?
7 R$ i( |. P# {A:Checking the internal temperature of a roast 检查被考物品的内部温度# k7 \. O4 ]3 S0 \& O2 h
* Q9 m/ ^5 V8 i  o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 q& e. x/ F7 M+ @
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 R6 I9 ~$ Z; L: I: @6 q# C
A:Cast iron 铸铁0 m% O0 }' |+ a1 O! |
/ \! V) y+ }! S7 s1 |! U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& `: H# v3 Z: E* P2 P哪件装备下面有一个可移动的碗和一个S形叶片?- U3 P$ N# s2 ~4 ?7 @; s: J, a
A:Food processor 食品加工机/ k  J) X& \; |" O9 Q0 [
http://www.google.com.hk/search? ... iw=1263&bih=572
4 x3 e, I' p4 [1 e- n9 e$ D2 z! z9 L% a! v( Q" z4 d: g
46.Which of the following is not a rule for knife safety?8 x8 K4 W9 V8 t+ E6 M
下列哪项不是用刀的安全规则?& k# s+ g: b& ]- B3 B; j+ J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 H  |3 L% [, S: H) [2 h2 o
1 t* V8 y2 l8 ^" e" l! h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 I& m' B. g: }  Q1 a) t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Q" H: n' R% \  `* g' y6 T) V
A:RondellES
3 b, U) V7 T: t! l4 E4 N( S( qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- V/ k( E; H7 [  P# k) e+ ^8 }9 g( \* M) i
48.Which of the following is a diced cut used to garnish soups?( z/ h% V) d2 V/ A9 I
下列哪项是切成小方块用于汤的装饰?8 r' c  L4 w8 ~% I# z# z$ Z0 D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ A1 {# g; y+ \' l8 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( Y% x/ d: E3 @& E5 g- F
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!!——
7 `) Y+ L% F% ]- ]; ^2 {1 cA:Gaufrette ( X% N( K4 P( d0 y5 _1 L2 w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 a7 _  ^( q) o1 p* jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( x- L1 ?9 k& p* M4 h' G5 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 w- q( D0 N5 p

0 ^3 u: K+ @, \! \$ i  X5 d+ s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 B' K; K. |' z3 i3 l0 a' g
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 A. W& V& e1 F6 E0 vA:Cilantro 胡荽叶 香菜# e( x- }' A6 \$ U5 d: F6 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& j8 `' g, \, d& ]$ W+ t
  Z5 [" q6 Y1 |' j+ r
60.Allspice is made from:
+ z4 D( ~" m) t2 f8 e3 q( Q 多香果,  多香果香料是什么8 i8 N) C2 [; K0 a/ o$ R! T9 Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 X7 l$ D8 p3 P: u# rA:A dried berry 干浆果
  E( G$ I5 T3 w7 M% A/ G: I' n4 z# Z# K- f2 e$ v. W
61.Which of the following are used to make a sachet d'épices?( V( B5 |3 A' {2 Z8 H9 t
下列哪些是用来做香包德épices?) H8 Y% n" K3 H$ w
http://www.sachetcatering.com/1 ]7 b% i4 O; v* u! ]' c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 y4 U. S; H( m/ a2 |" k3 {
% N3 B- e$ O6 j0 `  s
62.Which of the following condiments are not soy based?; g4 n6 ]; |9 }# a" H
下列哪项不是酱油调味品的?% ^- B- h2 `8 F$ j) W
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) L- `( |$ L7 h+ d: \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:" t! c7 h3 \6 @1 H$ H- y
A:Pasteurization  巴氏杀菌
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0 L8 O3 Q% D) t( N3 L; z8 o64.Which of the following steps is not the correct procedure for whipping egg whites?$ A2 n* b" n( O3 A7 Q' }
下列哪个步骤是不是正确的蛋清搅打程序?5 A1 r5 {, D! p+ e5 [9 g" I, t
A:Allow to rest before use. 允许休息后方可使用。4 v) K8 M2 J- \* |+ O! z  f* w" ?/ c+ f

3 B5 d! r0 s& G3 p65.The weight of a large egg is between:一个大鸡蛋重量介于:
  Z* w) u  h8 K! rA:56g and 63g 56克和63克0 t* `! m" v1 x2 h2 i
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66.Evaporated milk is a concentrated milk that is produced by removing4 N6 h7 u& Z2 c  z9 v, o- o
炼乳是一种浓缩牛奶 是去除什么做的3 f7 A" R5 N- O1 \8 Z6 |2 ^
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
8 u2 m# I6 S0 @一种烹饪方法,通过转移液体或气体是:* S9 a% J8 ]) n9 B' P& P
A:Convection 对流& O# h0 X: N. \

( [' i( R$ H: X% W7 }8 N68.The cooking of starches is known as  烹调的淀粉被称为5 {5 B4 E$ }9 P# E% u1 k+ X
A:Gelatinization 糊化
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& e# `  M) l+ o3 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* K& ^' m% d4 @1 J4 D% N
A:Braising 烤4 x- W$ Q$ t( c2 A; m% G. u) F

$ x2 X( {6 a* W' M- `, U70.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:
6 u- J2 b! x" }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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# k  t, H5 W0 ?' ?7 A( W71.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/ c' T/ B% r5 g& R9 g
A:Fumet 原汁+ p) a  t4 ~! s# f2 ]' X

9 Z, W6 U! l- _5 R- d+ \' D+ K4 I72.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  y; ~; ]4 Z& ^8 @5 l- ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' [) x. I6 x! v4 d) S9 L: Z0 v+ [+ s
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73.Which of the following is a principle not used in stock making?. F3 y! a- O5 k0 E9 c
下列哪一项不是用于制造高汤(低汤)的原则?
* e. O( t( F7 ^" h" [7 aA: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
3 R6 G" N+ y" O# R& i& y4 xA:Remouillage 法语熬汤) G5 @2 z( A3 X5 n9 X. G( P
http://www.haibao.cn/blog/post/176242.htm
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