埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8717|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。0 \; O# e; C3 _- `' `

( f0 |7 L/ a$ o" |9 f3 W* E$ u" c! m$ Z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。/ Y  S& }, u4 b* J3 X4 R$ w
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
. W$ q: k& x# r" o1.Which of the following methods should be used to determine doneness in a New York steak?1 F. J8 c+ @9 K! F* T2 q, 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)
% U6 I% b2 L1 O: T4 s6 HA: pressure touch. 压力触摸# I) B5 [; G. i! R; S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- V# W0 b6 O: H! Z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: H0 a6 \: l+ W9 Z  Z! \" c
A: acid  食用酸
9 q' l& I7 d1 Q3.Vegetables are major sources of which of the following nutrients?0 l' z3 u/ s6 N# n/ j
蔬菜中包含的主要营养有哪些; n8 Z& w" O; H$ ^0 Y
A:vitamins and minerals. 维生素和矿物质。
: y- r5 W9 ~% p5 h4.Cauliflower is commonly served with$ o" L- ]; w. j# Q
花椰菜(菜花)最常见和那种酱汁搭配3 l' }$ Q1 u5 I$ Q/ y
A:Mornay sauce. 奶油蛋黄沙司
. W& ]& }/ a2 S3 ~! q9 u  R5.Which combinations of products are found in pie dough?$ Z: v* @; J* Q* |& o% 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??)+ s/ r% v" x2 S( w& |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% g2 S) O5 J6 s* m. f8 G
6The French term for mussels is 法国语青口(海红)叫什么' q) P( R+ B8 m5 h: O& B/ G8 i* r7 Z1 k
A:moules.法语青口,海红6 R7 V3 ?; F& U8 p1 m; M
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 X1 V; z  d% r9 t- V" ^
A:faintly fishy. 稍微有点似鱼味/ }1 T( _0 b6 q! {/ K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 K  h. `$ G0 Y: y
A:2 days. 2天
, C: l7 m4 v! ?$ Z, W1 B- ]9.What are the principle ingredients in ratatouille? / }" ?4 @6 [5 i, k1 z! c" x# j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 ]: G1 G/ ?/ k( e2 r! _% O
A:Zucchini, eggplant, green peppers, onions and tomatoes
& _( M3 U8 ~' B' i1 ^, z& G( ~/ ^西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 j0 {# ]! \+ P/ A8 P( \, Y) ^6 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& O8 u0 `; K- v% Q5 E  S
A:cook food in quantities that will be used up within 20 to 30 minutes.+ {( |, ^8 ^# t9 j0 K
大批量烹煮食物要在20到30分钟内5 E. p1 h$ `# A$ N, i; n
11.What person has the authority to issue a Health Permit?
4 \# I/ e% o. n* j( W9 p/ N+ G谁有资格颁发健康证(卫生证)。4 O- N  _+ g0 ~: {
A:Medical Health Officer.
& ]6 Y# I+ W) o! N医疗卫生官员。7 i8 W9 I1 s1 B& U  d
12.For what period of time is the health permit valid?2 N9 n, a5 W# L! ?$ C
健康证的有效时间是多久?
+ R* b9 a" G$ K+ TA:12 months.12个月' g  A0 p* M, M: B- L/ ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" I% _! D: b4 g. f3 D) `" w  b在食物和饮料准备区,通风系统换气的标准时什么
! f% W5 s# n+ V# h4 DA:08 times each hour. 每小时8次4 J  D9 {  X+ t: ^
14。The minimum temperature for manual dishwashing in the wash sink is8 r3 k, D3 d5 R( f+ b
手工洗碗,洗碗池的水温最低多少度?2 i! z1 _+ E) I6 r$ c* Z* E- q
A:110 degrees F (43 degrees C). 43度
5 c" k2 d( E( k15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 B4 F& t8 _8 e5 E) F+ Q' i$ \
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" c( Y& t1 E; i; N
A:180 degrees F (82 degrees C).  82度
( D2 L3 A, l6 J4 K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% |* ?7 Q) ~, n9 y) Y& Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ p9 t3 K5 `3 e* s) J/ TA:en papillote.  法语自己理解5 ~! f4 [/ l7 S  M9 T- a3 t% U
17。Wing or Club is considered a
+ Z4 I6 ?! N  p8 M, p; {翼和CLUB 被看做是一种...2 f8 y9 @! q) G( Q3 ^
A:Bone- In Cut     带骨切
/ v) F# v, T! v18。New York is considered a   纽约牛扒被看做是一种# ?7 I) r3 g( B; n
A:Boneless Cut     无骨切! }# s: o' `2 }2 m( W- k
19.In general, a court bouillon for freshwater fish will contain
1 y5 q3 n( J0 c& {! ?9 I; g: b- E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
. P5 e6 t! i5 p2 b( XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 i) T6 j# o' o- W和做海水鱼同样数量的调味料和香料; f2 C& ^0 N. p
20.Anise is very similar in flavor and appearance to# W9 U" J7 p4 L. g
八角和下面的那种原料有相同的味道4 G0 C* y1 u! f3 d- M" s
A:fennel  茴香! W# H% m) I) m- Y( Z. V( r0 C3 w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  e% q+ D# a1 N7 f5 D4 T" x' i下面那种原料更像大葱且有平面的叶子
9 m1 k1 r% D6 h4 `! ^A LEEKS  似蒜葱 (这边人叫京葱)
, N5 |+ S% ^) g* y2 r22.Which of the following cutting shapes refers to a small dice8 j+ e2 F: \' Q' g$ j
下面那种刀切形状指的是很小的粒(末)# e7 B9 ?) A  `. R9 ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 u. Z' ^& t6 E# S23.Oil is added to the water for boiling pasta in order to
6 v! w% c6 f$ ^* b$ S5 n- ?向煮沸的pasta (意大利空心粉 )中加油是为了0 {5 K+ C2 r7 `% l6 s2 z* w
A:prevent the pasta from sticking and to minimize foaming action.
! @% s7 ?; ~1 c0 [防止面条黏合并降低发泡。! p- S8 @6 `/ [1 C/ t9 ^% y. |3 o' g
24.Which pasta dish features pine nuts and basil?
/ n9 h  t" S* I+ |) B2 H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 ]  ?+ p- V& d* r* `A:Pesto.一种绿色的意大利面酱 * C6 Y1 c3 `. c7 V1 }7 M( N
http://www.tianya.cn/techforum/content/96/563836.shtml" r1 E& Q1 u2 ?$ p6 \5 \9 u

* R* @4 ?+ V* A, [5 G5 l  Z* r; Q6 _25.Which of the following is a spring vegetable similar to spinach?
# d: o& E5 S: R# L' y* u( g下列哪项是一个春天的蔬菜类似于菠菜?$ l' B3 \3 e9 p1 _2 k7 M5 @
A:Sorrel. 酢浆草。4 b& B- {" h; j) P( t
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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 J3 M" g( m5 O# \( N2 c
哪位厨师最早带来高水准浮夸的美食1 ]+ q. v8 Q- P8 T
AAntonin Carême 人名 安东尼·卡罗美' \! b( J+ T9 D2 a4 q( s; P
( A) N" ?, _% F2 V( ^9 b6 y" H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" t- {. l) F/ L8 `+ h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 A+ q" E( g  r" Z( s* U/ c  r
A:Cast-iron stoves         壁炉
; p# T1 W) F" V5 X  S7 hhttp://www.usstove.com/products.php?id=67 g7 g' o9 J0 A9 K( e8 N# }

# L3 O5 n# D) P1 A# M( q: Q9 P28.The French term used to describe the roundsman, or swing cook, is:  o) j7 {! K* d4 Y2 l$ K
法国术语,用来描述roundsman,或摇摆厨师是:4 U6 c: ~6 b" G9 C) O+ k/ j: ^3 a; o
A:Tournant   图尔南% l# [5 t: j' ?  f+ G& Z* L/ g" Q
* l8 r9 ]$ O( `* X2 @6 [; W- Q6 n
29.Another term for the wine steward is:0 s% H: a9 J/ C- ^  N% m- I
葡萄酒侍酒师的另一个术语是:/ K1 Z( R4 k* Q2 c2 l3 R6 O) |
A: Sommelier 侍酒师4 k9 j7 }0 B- z" i# [# W

" Z  v4 Q) P6 D8 d+ ~- y30.Molds, yeasts and fungi are examples of a:
1 D( l* Q% g% q2 q  S霉菌,酵母菌和真菌是一个神马例子7 W! O. A2 `9 e: f$ y+ a
A:Biological hazard 生物危害
( C) \0 v9 o# b5 x1 p/ P. w6 P6 o
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 ]0 ], w/ Y  i: Y$ L: ?根据加拿大食品检验局,食品的危险温度区在多少之间:! z1 x4 O- h5 ~
A:40° and 140°F (4–60°C)     4-60度* j' Y$ x; ^0 z  K
4 o6 ^" m" }! z) i  S( B) b9 d5 H
32.All bacteria need the following for survival:! G! ]" e8 i" i; P8 H; W& P2 T
所有细菌生存需要以下哪些内容:, R- C# X( ?' I; ]& w6 G  R# u2 ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ r/ z5 W* x7 k8 z: U
2 B! z+ q8 Y) q: e: D33.Which of the following correctly represent critical control points in a HACCP system?+ A* G9 ?7 ], C& |5 n* C
以下哪项正确表示了HACCP体系的关键控制点?' ]& ?- l7 L' f6 O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 P) G; R. U3 q. D: D食谱,接收,储存,准备,烹饪,保温,冷却,再加热  T( h% N3 a" b, E/ M0 C

/ k& q- }: l9 U  q( T& ?" b7 u( B/ y* V34.Which of the following is not an example of a carbohydrate?
6 u0 N: j3 L# G下列哪一个不是碳水化合物的例子?: q! A, {7 R4 o( m
A:Essential nutrients 必需的营养物质0 y0 U) g3 E; O1 i
+ p. |) P$ K% ~8 I6 ^
35.The process by which a liquid fat is made solid is called:
. u3 x# u9 R& D1 p- H9 f2 U液体脂肪做成固体这个过程叫什么
: A' E; D! D1 o; a! tA:Hydrogenation  氢化
. G8 O  ]# n( P, E6 A5 N- b) w$ W1 V' ^, ~) B( }
36.Which of the following is not an example of a fat substitute?
; S2 Z3 u+ y2 n: z下列哪项不是脂肪替代品的一个例子
) v. A  d8 x1 S, i* h* h& p3 CA:Acesulfame K  安赛蜜K表
4 L  V% U5 Z: e# q
4 R2 O4 [2 k4 @4 i& _37.Health Canada requires that a product labelled "fat free" contain:% t9 g, U( k" j6 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:  i6 k. Y1 t0 @4 Z6 ]3 ^# a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 p9 A% c2 A5 L6 X5 V9 [4 B5 i3 s
38.Which of the following is not a problem associated with converting recipes?
6 T6 Q& I* C  a/ ?4 [- J1 S( t下列哪项是不相关联的转换配方问题?& S0 d) C, L3 f9 Q
A:Unit cost 单位成本
7 o/ e3 v( Z1 o: B0 X7 J+ e; O% o2 {1 U$ ^& G, W
39.The condition or cost of an item as it is purchased from the supplier is called:
4 R- q$ w% R6 P/ p% `$ R: v; g1 t从供应商采购的物品的品质或成本叫什么5 c1 f: S4 u5 N9 t, I1 b* R, N* Q
A:As-purchased cost 购买的费用
. D$ }2 z2 s. n* }% N$ I7 W2 w2 `- [( C, s0 Y+ N' }
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. S# V2 O* t  `在新货到来之前用于日常所求的必要库存量叫什么4 {. z' o# \) B: I' G# n' o
A:Parstock 基本日常最低库存
1 L* [, _* k8 l! R9 @1 w) L
8 ?: E* |0 P) s& u" q41.Which of the following abbreviations is used to describe the proper rotation of stock?! _5 p# x+ P" \! i! D$ U" o
下面那个缩写是用来表明正常库存流程?
+ G+ B! [: I9 ?' _  [% JA:FIFO=FIRST IN FIRST OUT 先进先出
, r; N# c* }# j3 Y/ R/ `2 w
: k, _& g6 x+ u3 j42.Which of the following knives is used to turn vegetables?
: ~+ u: Q5 C% r# b" u) [下面的那把刀是用来打开蔬菜吗?
/ F5 C, e$ O% c  w5 AA:Bird's beak knife   鸟嘴刀
: Q: d; Y* A: B# d. t% yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* ?5 o2 q0 X/ Z! Q* t7 N" F6 J1 I2 o$ d
43.What is an instant-read thermometer best used for?
" s4 M/ w( [; R8 u1 a' D) j( |8 j( A即时读温度计最好用于那方面?
8 f1 i# X3 O* C. d2 E+ G" ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 R: Y- n3 ^  s9 j; C# y) J
2 _( w: J5 Q1 _5 K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ j$ L; f0 c# a4 T  b7 D+ t, q
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) _+ ^4 R, @% e( I) ?7 PA:Cast iron 铸铁. I9 Z! I- Z# S3 L
6 c2 J( ]( Y5 K' C+ `& A/ ~
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 X. {0 n, E: f5 |: Z$ T. O
哪件装备下面有一个可移动的碗和一个S形叶片?6 q' w9 @3 y* y" y( ^9 G; Z" m
A:Food processor 食品加工机
1 T( d5 A) E. \: I+ }http://www.google.com.hk/search? ... iw=1263&bih=572  G; z' W' q6 o0 i  H; w

4 P' ]/ B' T9 i46.Which of the following is not a rule for knife safety?) y7 y% `+ L+ |5 O; j
下列哪项不是用刀的安全规则?
) k7 T" B& E4 Q/ V7 X  i- LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& F3 P2 E2 s! I+ V  L  ^6 e" U* Q) o* P4 k: V! h8 Q; f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. U" e4 ?5 {* [4 ]2 B( S( _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 |2 z' d! k; q+ N& u) M- S, e
A:RondellES
) T8 f5 R1 Z* Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% J9 j8 Q+ P7 n; n2 \# t: p
  X0 U' |$ `) Y# Z
48.Which of the following is a diced cut used to garnish soups?
. r7 F( V+ `$ {下列哪项是切成小方块用于汤的装饰?; T# d& V; p, P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. B& x# k# d$ B5 G4 x" r% k2 F+ N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. h6 D* N  i# {' U, j
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!!——
9 w6 i( y" ?/ f  X( aA:Gaufrette ( e$ g1 y2 H: p+ k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 W7 h1 y0 I+ \- |' Xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 E4 b9 ]8 F" `6 t3 _& q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: r" y" J, D5 G( ^* @( ^
; u) e. W8 I* a/ Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ J' B0 e" {! u1 q: ?" r' {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). \! q( L4 Q/ s0 V' v6 s$ [% D
A:Cilantro 胡荽叶 香菜
4 }: E9 u! C+ [, X" khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 |7 u  T( X, _9 e: x- e" A- {9 V3 v. b8 |, X- y
60.Allspice is made from:5 ]# b+ g6 J: ^7 S
多香果,  多香果香料是什么
: N/ K* r4 b6 m" r! \# [$ r& Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 \3 M9 I* T* j& cA:A dried berry 干浆果! J) l7 Y- H5 C  U4 F
0 O" l% G+ L' Y2 P, M
61.Which of the following are used to make a sachet d'épices?
5 I% C: h" E: }4 ?下列哪些是用来做香包德épices?# a: R2 r2 k, Y; ~. }: d2 i
http://www.sachetcatering.com/. ~* @' \- _3 C4 I6 w6 ?0 I/ n' J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ @0 g4 D$ h8 \/ S( ^/ G7 i0 a4 C7 @6 _! H: d
62.Which of the following condiments are not soy based?# a6 i) v/ o6 q5 j0 X. u- Q
下列哪项不是酱油调味品的?
1 J* x! p1 N! D) \% Z+ j( [A:Wasabi 日本辣根
( R" D! Z( h; o) }, o6 c# u! C, L/ h( N0 I* c( A9 K" Q/ I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# x- S2 z3 J/ a; o+ 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:
% O' f6 l+ h3 }4 a' t3 yA:Pasteurization  巴氏杀菌& A$ C  L6 M* g0 X: M
9 R  m  N5 [  c/ n' u
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 I8 v7 ?: [, G" \+ X, E5 \下列哪个步骤是不是正确的蛋清搅打程序?& s, i0 C  j3 w% X( }- x
A:Allow to rest before use. 允许休息后方可使用。
, @7 A( l; G2 U$ _) Z" S, o! G
9 s% n6 I! L& G7 [/ z8 _, {; l. c65.The weight of a large egg is between:一个大鸡蛋重量介于:4 l; w3 ^! P' [% f* n* S. a1 W: E
A:56g and 63g 56克和63克
* F+ T: d- C  C6 _, n$ ^3 B$ H' a8 A. e6 J0 c4 C! @
66.Evaporated milk is a concentrated milk that is produced by removing. n) e7 {* i( N6 p/ |( \
炼乳是一种浓缩牛奶 是去除什么做的9 G3 _! x# l# c- V  z
A:60% of the water 60%的水: V4 _9 _# J2 s* o5 v  w. e& b
* G1 C+ F7 \' x1 g) R& E' h/ q  P% L
67.A method of cooking that transfers heat through a liquid or gas is:( C2 q& @7 o0 Q9 O7 f
一种烹饪方法,通过转移液体或气体是:
' O3 @# b: i' u0 J" dA:Convection 对流
0 k# x  }+ g; W1 q4 j" Y: S0 Y% [% I$ P, H) b' j  x
68.The cooking of starches is known as  烹调的淀粉被称为6 U8 W7 m/ w' O+ C
A:Gelatinization 糊化- P8 p- [  F& g5 m) T  g/ A
  I- N& E. }* `: k9 g
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 j2 Y' I1 u& P4 TA:Braising 烤0 `+ ^+ W4 e; K) D3 }8 T" y7 R

  V5 S) P# x5 ]  N$ v70.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 N( h% e: ~. h5 Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; T( T. t$ ]6 R# D2 `/ a- B
5 X* ^+ {+ s, w, f; z. m
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
; {& l9 Y6 {9 P( h$ SA:Fumet 原汁. [  o  o* k( n

* x5 y) j' }& ^! U# \0 o72.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4 ^' N3 I- k- u$ U5 Z) c. k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. p0 {1 x, Q& ^* k
% u. H0 T* G# e6 u; ?4 |; Z73.Which of the following is a principle not used in stock making?
7 B- O0 c( D. @下列哪一项不是用于制造高汤(低汤)的原则?
) a+ t& U1 C/ L( K. k& {A:Start the stock in hot water.开始在热水中操作. j' @" d- @+ l: A$ _

7 t! N, d: _4 N& h6 l8 B74.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
$ A; ^8 B/ Z0 c) qA:Remouillage 法语熬汤0 h4 X" C0 m6 t! l1 ~3 I
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-7 21:44 , Processed in 0.349687 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表