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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。4 |- H% y6 g1 G" D

) `9 S1 `3 r$ ~; k$ A9 I5 L9 h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。# J4 a8 B1 |8 `9 {' u$ |
另外,我还会找一些资料方便大家学习。
大型搬家
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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
. G. ]4 S3 T  Z# r* h! `1.Which of the following methods should be used to determine doneness in a New York steak?9 k& }  Q9 H4 J! d5 l2 I/ D
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 C, g4 ^1 l0 w. o' L7 P2 g& J
A: pressure touch. 压力触摸
; A( ?  u: P0 A- `0 g% w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 E7 m& B" T9 p; F/ _- h/ m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  u% Z$ |9 g: y3 ~. `
A: acid  食用酸
( b3 d8 E  [% l( r; a- J, _3.Vegetables are major sources of which of the following nutrients?
8 K# y* U# a8 P5 A& T蔬菜中包含的主要营养有哪些5 D1 |$ `8 _7 A) p0 W# y
A:vitamins and minerals. 维生素和矿物质。
, P0 u& }" {8 J1 k6 w4 s" x5 _4.Cauliflower is commonly served with$ Q0 Y+ b* b5 E4 z
花椰菜(菜花)最常见和那种酱汁搭配& U, n# }% L  T, U% v3 J
A:Mornay sauce. 奶油蛋黄沙司
5 I4 ?, P* q6 n4 i" w- k3 j5.Which combinations of products are found in pie dough?
! g  x$ L+ g3 Y0 |3 d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ u$ E& z* _0 k2 O9 f$ b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
5 r- N6 Q& Z5 Y! ?3 U8 j4 t6The French term for mussels is 法国语青口(海红)叫什么
( [; @) R, h/ P0 ~: ^4 P+ MA:moules.法语青口,海红8 B, ?2 R  w1 H7 ~4 g/ q9 \
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 V- Y/ B5 `6 a- n9 NA:faintly fishy. 稍微有点似鱼味2 i6 K3 U& M/ @# `0 s% ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ M5 K4 Z1 w/ }8 {
A:2 days. 2天7 e! H- d2 j& H* i- O( G
9.What are the principle ingredients in ratatouille?
- Z# v9 t4 X) a- [" r  ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ O# |6 O, }. T: J, N  a) @  S1 Q
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ `1 l+ C9 v. M( G4 ~西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 g! E! {+ v+ o+ v1 y* P1 L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ y/ L3 E  D% T& C+ W2 G: R* hA:cook food in quantities that will be used up within 20 to 30 minutes.6 j  [. b7 g" j& q
大批量烹煮食物要在20到30分钟内; ?# E# g" |8 w
11.What person has the authority to issue a Health Permit?
5 {3 m# [( k  I1 r6 r谁有资格颁发健康证(卫生证)。
. C5 U8 ?0 z2 B* sA:Medical Health Officer./ _- J1 z6 H% R: v
医疗卫生官员。* O- L: L  ^' D8 I6 m
12.For what period of time is the health permit valid?# a1 l) ?0 Y: g0 D
健康证的有效时间是多久?) Q6 R' F( b8 Y: z7 Q: Y
A:12 months.12个月6 {. d4 ]- ^% y* z$ k( Q* e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 P/ Z: K- c4 d: f/ A: B; l& V3 z
在食物和饮料准备区,通风系统换气的标准时什么
  W4 S+ @# V" x( i4 q" zA:08 times each hour. 每小时8次
2 u; K3 ~$ f8 t! L14。The minimum temperature for manual dishwashing in the wash sink is% s! g- u# t+ D' K
手工洗碗,洗碗池的水温最低多少度?
" y/ y! a2 e% W9 y" u4 @A:110 degrees F (43 degrees C). 43度
8 s/ \" }" F7 U+ z* n/ I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" K$ n7 f0 x* q" m' x2 Y5 [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 w' K. g3 G6 v$ r: Z# IA:180 degrees F (82 degrees C).  82度
# [( c7 d0 K/ g5 m16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. |2 x- L7 |4 J9 V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 F. K; K! R1 D6 QA:en papillote.  法语自己理解
" H. y( I) `" Q$ J( Z) |17。Wing or Club is considered a# s' L2 M) c" ~3 T/ }+ v8 ?7 K3 B
翼和CLUB 被看做是一种...
# m; K1 r0 z1 q9 @1 I$ R0 H* E6 f4 ZA:Bone- In Cut     带骨切: ~3 N6 N1 I1 Z! U: h% m
18。New York is considered a   纽约牛扒被看做是一种
; V! H, ~7 W/ ?$ \$ Z7 B( e5 @' T3 @A:Boneless Cut     无骨切
9 L6 Z. W, }8 x5 a5 t1 l19.In general, a court bouillon for freshwater fish will contain
: T! D" ]! \. v8 a3 f. 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
* j, Y2 i: Z) V: I$ o4 KA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' M$ d3 T6 d$ M5 G
和做海水鱼同样数量的调味料和香料
* m) M8 R1 i# l% P9 n3 q20.Anise is very similar in flavor and appearance to
: j8 z# @/ G/ K: J# r7 S  K$ D+ y8 b八角和下面的那种原料有相同的味道
/ g2 ?( c% o( ?% e  [" AA:fennel  茴香  S# A1 _' [5 h5 Z1 w! X6 T) f* \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 @& O+ _' h0 q) U& U下面那种原料更像大葱且有平面的叶子
* i2 n9 Y6 D- s5 HA LEEKS  似蒜葱 (这边人叫京葱)
, n7 W' O1 O( N! D/ B22.Which of the following cutting shapes refers to a small dice( u9 M+ B* [, v& u& @# Z/ l6 `3 o) Q% J
下面那种刀切形状指的是很小的粒(末)9 E0 o. s! F$ ?1 i+ [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- Z" U; r* v$ f: B  c; X( _
23.Oil is added to the water for boiling pasta in order to
6 c$ Y& x1 q; u" c) D* {+ A向煮沸的pasta (意大利空心粉 )中加油是为了
1 W( q! i  C9 |0 b( s  w  MA:prevent the pasta from sticking and to minimize foaming action.
. h4 G' \6 n! Z  I+ i防止面条黏合并降低发泡。
5 _) _4 o3 S" Q* O24.Which pasta dish features pine nuts and basil?
* ?6 N( ~# n7 B* n" f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* e! G$ @) y7 O1 o5 x. D
A:Pesto.一种绿色的意大利面酱
$ k5 D6 F$ G5 O, Uhttp://www.tianya.cn/techforum/content/96/563836.shtml- I$ d& z# F  t$ h
* S4 C$ ~: ]" A3 f
25.Which of the following is a spring vegetable similar to spinach?, S$ _  |$ n* }( O& j; R
下列哪项是一个春天的蔬菜类似于菠菜?
5 t2 y' s- I9 ^* o6 ~A:Sorrel. 酢浆草。4 j5 K+ r1 n  {6 i& {/ H; 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
大型搬家
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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?
理袁律师事务所
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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:) l! A, Z5 H. n6 L, x# h7 d  P
哪位厨师最早带来高水准浮夸的美食8 A/ P) I+ ~" q* E' Q
AAntonin Carême 人名 安东尼·卡罗美
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' ]8 s& h' s; e3 R4 a3 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' O6 _% ]8 J9 x9 ~; W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ x' d) k, D3 X) T) d4 H+ aA:Cast-iron stoves         壁炉
+ ^' x' |# u7 D  Whttp://www.usstove.com/products.php?id=6
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( G% i0 g" j7 j$ ~' w0 h. X( y. s( C28.The French term used to describe the roundsman, or swing cook, is:
" C- u, t( m# {6 H$ q6 O法国术语,用来描述roundsman,或摇摆厨师是:
- S. j5 u4 s, \3 i# }+ \6 n( Y* uA:Tournant   图尔南: b6 T; F/ U' {6 J2 v& m
- Y$ I  h. n) t+ X( ~; X& |( T$ A
29.Another term for the wine steward is:
6 e' l* V8 s; {  U# F8 l葡萄酒侍酒师的另一个术语是:
$ t4 i  l* b& M" D) q4 n4 VA: Sommelier 侍酒师+ r- d  V) N  h2 o1 P" ~7 X
/ i! a4 Y$ X* `4 m9 Z0 e# K( G2 K
30.Molds, yeasts and fungi are examples of a:8 w4 \+ y8 s" R' I0 F( d# K. C
霉菌,酵母菌和真菌是一个神马例子8 c9 o! {' q9 e6 A5 C
A:Biological hazard 生物危害1 D$ f0 ]4 F- y9 |- z

1 t% e( L, F% m$ p  @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 ]5 g/ I4 u4 c- C
根据加拿大食品检验局,食品的危险温度区在多少之间:3 y1 Q3 `2 n7 s
A:40° and 140°F (4–60°C)     4-60度
% p0 I' D7 B! H- O6 w" D6 P
- t) \7 Y. N9 r0 K. o, |9 G32.All bacteria need the following for survival:+ ?; y" f* ~5 r3 x4 F) M1 F
所有细菌生存需要以下哪些内容:* m& O3 G! i/ z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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* N5 H( g1 |: a- U2 A. \% y3 o9 V33.Which of the following correctly represent critical control points in a HACCP system?0 W- r/ Z2 `3 [; X6 |* J( e
以下哪项正确表示了HACCP体系的关键控制点?9 x" @# S* @! o% g! I- R
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 [- r  r& e# u3 I8 Q8 v- T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* i( ^( c# |, T  e. d* R- c
3 B$ z0 f$ O1 Y34.Which of the following is not an example of a carbohydrate?
3 J5 \- n2 T+ ~6 Z5 K% \7 T: W下列哪一个不是碳水化合物的例子?# M; F# ?' ?) K% p& n  h
A:Essential nutrients 必需的营养物质
4 P) F' H  v5 ]
* U# w& X$ N) X35.The process by which a liquid fat is made solid is called:
2 V5 t: M6 W8 U& D! g液体脂肪做成固体这个过程叫什么. ~9 H4 |# n. R2 K1 o
A:Hydrogenation  氢化- }* `) M4 v$ T. v( z% u
8 w3 W! F+ U; Z" I+ u
36.Which of the following is not an example of a fat substitute?
- [0 E3 G8 m1 ]# c下列哪项不是脂肪替代品的一个例子
+ o4 u) g; y, S) ]6 @4 T" wA:Acesulfame K  安赛蜜K表) f; o' [* l5 v9 b" ~5 X4 G

5 s% d* S$ X' H9 E6 T/ r" a2 o& X37.Health Canada requires that a product labelled "fat free" contain:
( k& |3 |1 f) h1 o, d加拿大卫生部要求的产品标有“不含脂肪“包括:5 r1 {3 d% L! t4 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% v. C) e8 C! }5 k) B' n3 z

1 c% a$ S3 ^+ b3 o38.Which of the following is not a problem associated with converting recipes?
/ [9 v( D8 r! v, O, t( Q8 Z' n* W下列哪项是不相关联的转换配方问题?
3 b- Q. l5 Q5 q: fA:Unit cost 单位成本
5 ]5 }7 E& N0 k0 v! g8 ]
. j8 R) F6 Y$ Y& [( v" W39.The condition or cost of an item as it is purchased from the supplier is called:
. A% {3 [2 `" T+ ?: ]0 Z从供应商采购的物品的品质或成本叫什么4 H" ?% Y; |  x  _; e( ^; r0 i
A:As-purchased cost 购买的费用* h* n5 M0 n9 e4 W1 R

7 w% v$ g$ E) e- I# ^+ X% |5 {# V40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 R- L6 }. N- r, t在新货到来之前用于日常所求的必要库存量叫什么
: d) q0 i; U! g. s: }A:Parstock 基本日常最低库存
0 c! d( |7 S5 y1 ]8 H$ O7 h5 J& r0 B+ L" M
41.Which of the following abbreviations is used to describe the proper rotation of stock?& Q0 v1 P, y' m6 o( R2 ~
下面那个缩写是用来表明正常库存流程?. r! ]& U. d3 }4 z7 q4 C
A:FIFO=FIRST IN FIRST OUT 先进先出* T7 s4 J7 h+ d3 Z

6 Y2 [! C  @- |9 y0 u42.Which of the following knives is used to turn vegetables?
7 G+ p( [1 d: m下面的那把刀是用来打开蔬菜吗?
) p- S$ v  {6 E: k0 W3 e4 xA:Bird's beak knife   鸟嘴刀& V! M. {; T) k8 G) ^- U7 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, z+ d5 z. @' @) J8 `
. A% B# G$ g0 \, }9 O6 {) D
43.What is an instant-read thermometer best used for?) y2 B  R, l' x% i7 Q* I) Y% c
即时读温度计最好用于那方面?
! a2 k! d; h- k0 v% D: Q3 BA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 l: y/ l3 P: u: h% Y4 @5 X, h( d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 N7 G& ]9 d! v# \% n下列哪些金属材料受热均匀,通常用在铁板而且非常重) `- |7 D2 {0 M; Y4 T& K
A:Cast iron 铸铁
1 I7 q( |- M7 x' ?4 k7 f# P+ H1 Q+ [* ^1 [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ g0 W& o4 U5 [6 ^8 B* ^4 S: M
哪件装备下面有一个可移动的碗和一个S形叶片?
( g) Z5 e3 \$ J5 l4 AA:Food processor 食品加工机, D* B$ @  i, e
http://www.google.com.hk/search? ... iw=1263&bih=572
2 G7 |  O8 g. Y$ U/ \8 ~- F# y9 y( }+ L! U! ~- _6 u/ e9 L  z1 Y
46.Which of the following is not a rule for knife safety?0 J; P: F4 U- y& J% Y4 ]7 X3 t4 C2 q
下列哪项不是用刀的安全规则?
6 G5 Y. m) L$ ~  |2 n5 ?% uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 \. A4 d0 W, _4 W* X
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& m1 c5 K& \$ b) @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 I* x0 D6 ]4 FA:RondellES
8 Y- i0 b. M2 q3 T6 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' G* ^# N* l+ z- a4 J% w
  G1 R$ _" \, @4 F48.Which of the following is a diced cut used to garnish soups?5 a% Q  h, c3 m) ^1 D0 ^( L
下列哪项是切成小方块用于汤的装饰?
& w) t3 x6 S+ S# I; c3 PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, i( H3 ^9 A" I) @3 C4 v' _- o! n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ j7 }3 {5 Q$ a4 c4 J5 v" V! a5 m5 I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!!——
/ ]0 I1 O: z2 x- L$ v5 _A:Gaufrette
+ Y- n, {4 i/ A; I5 m. }8 Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! y0 N, ]5 k3 _  o- L- E% D  `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. Y& ~) k; h. d. d0 c+ {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" t7 O! b' s; M+ S9 j5 K
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)! b  M4 D) E3 W/ w
A:Cilantro 胡荽叶 香菜/ n* ~8 y  h7 g# p! p
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 o' T; A; G% D4 s; V) {

. n8 w+ M  b1 b* ?7 M  t8 [60.Allspice is made from:
% f, w- e( }- ]+ J 多香果,  多香果香料是什么
  f( ?. A# U' ~/ fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: \. e) T& `' O0 n
A:A dried berry 干浆果
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7 O8 V# E$ ~! i- V61.Which of the following are used to make a sachet d'épices?
& x( H+ P1 l, l- x+ k: m" p下列哪些是用来做香包德épices?4 b" l6 n# V; Q1 g' g+ [
http://www.sachetcatering.com/
' Z+ G# K8 X( Q! j0 ~: J3 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# f4 r4 a7 v$ |* s$ {
# b3 T0 @/ \& l" m5 R! c% b3 @62.Which of the following condiments are not soy based?. S8 D8 j" i& b9 ]' h
下列哪项不是酱油调味品的?' |* ~/ r- ~- ~2 D' H$ k$ }
A:Wasabi 日本辣根1 V2 z( b* a0 V' i& [
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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:7 |4 f3 w% o: B! D3 i
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:
  n, g; W. i5 Q% q, a6 V1 FA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# X& C. `/ `% ^; u+ K
下列哪个步骤是不是正确的蛋清搅打程序?
# a0 q' B2 n/ U: \9 ~! _A:Allow to rest before use. 允许休息后方可使用。
1 p# Q) ~  Q+ s" |4 Y
) ?3 L+ O+ b- o7 R65.The weight of a large egg is between:一个大鸡蛋重量介于:: ^/ p! P* q; }1 m
A:56g and 63g 56克和63克
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  I6 `/ o: x8 o; ]9 V( n* W66.Evaporated milk is a concentrated milk that is produced by removing
0 c2 X) ^' b* I! m1 C( \炼乳是一种浓缩牛奶 是去除什么做的
1 A3 Q+ i; w4 Y' d2 ?* W6 H/ ~- `A:60% of the water 60%的水& t: G! W& N6 @  I1 c7 {7 B

! u; M# H4 T: G$ y67.A method of cooking that transfers heat through a liquid or gas is:
7 |% ~7 g$ H* X! x! m- a% r一种烹饪方法,通过转移液体或气体是:8 r4 t. W  x$ U! {* d
A:Convection 对流) q$ R9 c5 z" z& z* _4 M: v2 z
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68.The cooking of starches is known as  烹调的淀粉被称为
0 r% U4 F( n: w1 |& q. uA: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?
4 a$ ?# v; s3 H! A+ aA:Braising 烤
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/ A( A" b! S) l, c1 |% g70.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:
- f. H* l; G/ q1 ]' L. yA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" J" \) M9 K# w
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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
2 o& ~9 B& f* q4 L- bA:Fumet 原汁! x2 g' ~  x* ?5 L
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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0 X( N$ t4 t+ R2 x# c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; p, t8 G3 I" `9 Q% [73.Which of the following is a principle not used in stock making?( K6 t. y! G  z# B
下列哪一项不是用于制造高汤(低汤)的原则?8 e4 f6 d8 w4 A6 l) e4 h7 n
A:Start the stock in hot water.开始在热水中操作0 p- ^6 d8 M( ]

9 X" [4 u+ A/ r- W2 v! H; j74.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
% L' k- l) m5 qA:Remouillage 法语熬汤
; M0 d8 q# B  n* F# Q) whttp://www.haibao.cn/blog/post/176242.htm
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