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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 Y7 b3 |4 N9 z

! p; S! o3 ^0 M+ y2 o% _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。# P' Y# k, F2 g  H1 y5 `% A
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/ x* @- f$ S
1.Which of the following methods should be used to determine doneness in a New York steak?' T5 I# e+ K) W% m" d* h/ D$ E
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 o" E. p. W  q5 T$ P3 `A: pressure touch. 压力触摸
- @5 k5 Q. o1 n' Q% M: |; J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# ^; j2 v; G& Y5 W0 O4 U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
; j& `/ |5 A2 i/ K6 ]& M6 NA: acid  食用酸; x9 \' H/ T! ]
3.Vegetables are major sources of which of the following nutrients?" E( s7 v7 z" V9 Y5 g
蔬菜中包含的主要营养有哪些
) ^5 \  L* a( h( ZA:vitamins and minerals. 维生素和矿物质。
4 D% x# P5 W8 }: J4.Cauliflower is commonly served with( I. z9 E3 P% [9 q/ Y
花椰菜(菜花)最常见和那种酱汁搭配
7 b: P" @& c- c& f# R" QA:Mornay sauce. 奶油蛋黄沙司
5 S: T) F0 ^; {1 C3 i( T5.Which combinations of products are found in pie dough?4 [9 x# L" u1 ~9 x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& n3 q: Y1 b; M5 R" ~  a' i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- q! L1 B" |0 v- S0 P3 C1 G9 M6 H
6The French term for mussels is 法国语青口(海红)叫什么, }* D0 F' u" J6 w$ ^0 W
A:moules.法语青口,海红
+ n, i# w5 C  D, b$ c7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 ?/ ^0 ^9 j9 `2 _8 a  G' @" W' x1 nA:faintly fishy. 稍微有点似鱼味
' [2 V; j8 J2 J( d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* H0 _$ s4 f( C1 r1 yA:2 days. 2天8 M, E! B, D* b6 e2 m
9.What are the principle ingredients in ratatouille? & K7 c4 Q  n$ j1 }
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* X) r1 \: X1 jA:Zucchini, eggplant, green peppers, onions and tomatoes
9 E0 W* V) c# ]: h0 s* b西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. X4 z- {, O. P; J; _4 V1 r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% I( _9 w( I0 ZA:cook food in quantities that will be used up within 20 to 30 minutes.
0 t$ R: }% I4 B8 ?! P大批量烹煮食物要在20到30分钟内
+ `$ A" C9 p  I5 \7 q11.What person has the authority to issue a Health Permit?2 D' q" ~. t) A$ n2 x* A$ Z4 }
谁有资格颁发健康证(卫生证)。* e- ?- ^( x6 R* m  ^
A:Medical Health Officer.
+ C9 ?7 ]* z' M: z0 O9 J- }医疗卫生官员。+ \, h* Y: h1 F/ u* Y; l
12.For what period of time is the health permit valid?5 a. \2 O& a+ E6 B8 {
健康证的有效时间是多久?" w0 R3 Z1 ?' }8 b$ N! k! {
A:12 months.12个月  I1 R% y/ @) E" a; B
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 {8 b0 l7 t- w6 Q在食物和饮料准备区,通风系统换气的标准时什么
  t% S0 U- ?5 d& V5 ZA:08 times each hour. 每小时8次
( W8 ~8 l4 J, z% ]+ _' _4 U  o14。The minimum temperature for manual dishwashing in the wash sink is
1 V7 S  i# C$ y# A, U手工洗碗,洗碗池的水温最低多少度?- `6 B% ]4 c- T( F
A:110 degrees F (43 degrees C). 43度
* _/ [4 }8 T: ~5 N7 e2 I$ ~2 b2 d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; l% H6 x. j; ^$ T- S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, f( w- `% @; zA:180 degrees F (82 degrees C).  82度2 ]( b( J0 f  P4 x* S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 p( Q6 J% ?& m( C; p4 y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 c1 ~& X) \5 b& |% B! q: m# M0 Z! _$ {6 PA:en papillote.  法语自己理解
* L2 J  H- Q" m5 V4 D17。Wing or Club is considered a1 c+ M$ }$ p  J/ W7 @% b
翼和CLUB 被看做是一种...
2 R. t0 z) W7 G4 [9 oA:Bone- In Cut     带骨切7 P( n) p9 F  K9 {' K; }0 x
18。New York is considered a   纽约牛扒被看做是一种
( S# p# f) l+ z0 @' ^; P$ ?# E# vA:Boneless Cut     无骨切4 d5 O2 w$ N1 I( q
19.In general, a court bouillon for freshwater fish will contain
8 ]. p- b, g- W% {# W" C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& N. L  N$ }0 Z+ T% L8 q" q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( U: W8 C# o1 a% a! @) k: T和做海水鱼同样数量的调味料和香料( A/ v" c/ A3 x* r+ V
20.Anise is very similar in flavor and appearance to: N# _/ v, V' u
八角和下面的那种原料有相同的味道# w0 T( x7 |- H; Z7 Q4 c  t
A:fennel  茴香  P& K0 C, f4 ?! _% h0 E& W
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 N- p; `/ Z6 W7 Q. k下面那种原料更像大葱且有平面的叶子5 |; X3 L" J* P5 d
A LEEKS  似蒜葱 (这边人叫京葱)
$ J4 L, _+ x! o; t4 H1 o  F22.Which of the following cutting shapes refers to a small dice& S' E3 Z  Q7 a
下面那种刀切形状指的是很小的粒(末)5 f( B  Q! E  X% z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 B& ?9 Y$ I9 n; H) z# Y
23.Oil is added to the water for boiling pasta in order to; A% [: k6 @# y$ _) M
向煮沸的pasta (意大利空心粉 )中加油是为了
- T$ i& B9 a1 K* wA:prevent the pasta from sticking and to minimize foaming action.
0 j% J$ R9 \* G$ q  q防止面条黏合并降低发泡。
3 v; h0 \0 _/ b# r, \% r: ]/ J, I24.Which pasta dish features pine nuts and basil?" d# _# j3 y3 _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ c* l, q& C5 ^" E1 O' F( h0 s
A:Pesto.一种绿色的意大利面酱 3 F3 [. G; K5 I9 y; Q0 o# z$ A/ o2 o
http://www.tianya.cn/techforum/content/96/563836.shtml1 k$ i# x2 L: A) n( T0 I
2 f0 N! M% D1 |; E' Y
25.Which of the following is a spring vegetable similar to spinach?
, F9 C0 {3 I$ ~; W) L$ z下列哪项是一个春天的蔬菜类似于菠菜?% W0 ?* Y2 [1 S% S& ]+ J
A:Sorrel. 酢浆草。# p+ [8 h, f" ?# B/ P& i0 G
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:
& m: Q# T' k9 h% k1 h1 }2 ]* d哪位厨师最早带来高水准浮夸的美食( Z6 `( ]6 {: W, F( X
AAntonin Carême 人名 安东尼·卡罗美" R8 b+ N$ O0 m5 E" Y5 `# `1 }

* }  A/ a$ k& x3 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 k2 U: L8 W4 q) k1 x0 V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( F" B$ L) g1 l+ D" y* V
A:Cast-iron stoves         壁炉) D& ^' ^% R8 z
http://www.usstove.com/products.php?id=6
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: |4 I/ Q  G/ `4 Q) G. `5 g28.The French term used to describe the roundsman, or swing cook, is:0 L8 O2 x9 f0 q8 J+ @1 l
法国术语,用来描述roundsman,或摇摆厨师是:
2 [, ~; v  C# C$ ZA:Tournant   图尔南
. T8 G- }' j; p& ~; I8 ?* Z* |' W/ n& e# c0 J4 |9 k; n
29.Another term for the wine steward is:
2 @( K+ `# D5 W' @* L" I6 l) x+ e葡萄酒侍酒师的另一个术语是:( k( {+ l. C6 q4 g" M
A: Sommelier 侍酒师: T( B6 n# h/ _4 l" p3 j

2 f7 [& L. k/ G) F4 ]* o6 |1 h" w% l30.Molds, yeasts and fungi are examples of a:7 _& L' ?6 W2 n% o
霉菌,酵母菌和真菌是一个神马例子
. H0 j) V+ @# A- DA:Biological hazard 生物危害
( U) u3 x+ N  z) c- U3 n/ y8 Y2 Z9 H+ U1 Z: k: }: V" D. Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% C9 {9 K5 `3 v8 _3 }) g2 i" \$ d
根据加拿大食品检验局,食品的危险温度区在多少之间:# ~; N7 x$ W0 T: B( n
A:40° and 140°F (4–60°C)     4-60度
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( v+ G( M- _& k' ~6 U5 T32.All bacteria need the following for survival:
' W5 x6 ^1 q% i" {所有细菌生存需要以下哪些内容:
: \* K; N( U% NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; @8 S! I, Y/ y# H
9 i, c2 a4 i% T$ U7 i
33.Which of the following correctly represent critical control points in a HACCP system?2 t9 T( V, ~0 ~# S
以下哪项正确表示了HACCP体系的关键控制点?
+ A1 D0 P1 M$ v6 P4 uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + R! U6 g$ N: i% |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, |( e# k! r! D5 b) e
# r" b7 ~6 {. I/ g: c; Y, Q8 g2 P34.Which of the following is not an example of a carbohydrate?
/ T& Z! g1 k5 m; t! U  I下列哪一个不是碳水化合物的例子?5 c% R, Z  t+ r. u
A:Essential nutrients 必需的营养物质
" a- G4 ~- P; u% |
0 y  z8 Z* j3 T  V35.The process by which a liquid fat is made solid is called:# c+ U/ @: y9 {2 O( G
液体脂肪做成固体这个过程叫什么
  M- T9 L( q7 [0 C: t& M4 H8 p  e5 hA:Hydrogenation  氢化9 c- N8 ~# |, M: z4 `1 f
( ~* M, q) G3 ~2 y, @  ?1 G3 S$ ?1 @
36.Which of the following is not an example of a fat substitute?
% J- K  H( T- T% [7 z. u* y下列哪项不是脂肪替代品的一个例子
; N3 t1 G/ U) f9 b4 }$ Y9 `A:Acesulfame K  安赛蜜K表
6 g6 Z+ V3 |+ i8 C3 `! _$ H) E0 O. L' `7 z- Q
37.Health Canada requires that a product labelled "fat free" contain:5 M) W0 J0 g0 d% s" {% S  Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ `# y9 z5 b3 f: ]6 {( j2 IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 m, O% _3 ?4 ?+ M- c
( Z: V* C& P7 Q; A4 r
38.Which of the following is not a problem associated with converting recipes?! Y" E% r+ Y! b2 U& a" S
下列哪项是不相关联的转换配方问题?/ v4 p; {' ]8 g# B
A:Unit cost 单位成本" S' Z4 A, D* e) v, H) E

" Q2 C# m6 K# ?5 h6 ]$ Y5 x+ S39.The condition or cost of an item as it is purchased from the supplier is called:$ k, Y# O3 W4 g4 k5 y4 r* Y+ T# S
从供应商采购的物品的品质或成本叫什么
+ `/ q' P/ V7 a3 M; JA:As-purchased cost 购买的费用1 A( W) s3 J# a; ]4 C! G
- Y0 Y% i5 R8 z6 H
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 |; D- r6 O( v
在新货到来之前用于日常所求的必要库存量叫什么1 a' F. C/ m/ u8 Q9 ]8 O2 b
A:Parstock 基本日常最低库存6 L% @/ A& r& a7 u4 P2 X

; b4 A" B8 h/ @: e- i0 ~41.Which of the following abbreviations is used to describe the proper rotation of stock?9 p9 j, Q+ P" P; V# j: F$ [7 K1 r
下面那个缩写是用来表明正常库存流程?
, J2 W( O& \' K( zA:FIFO=FIRST IN FIRST OUT 先进先出1 V; q3 h9 Y9 H: e6 L+ e4 i0 G
% e% T7 a6 b1 x3 D7 s. D
42.Which of the following knives is used to turn vegetables?
% W4 A* T* s3 b. l下面的那把刀是用来打开蔬菜吗?) F1 o& X; r4 m
A:Bird's beak knife   鸟嘴刀1 o* ^- ^+ B0 u  Y$ `) n9 \4 V' _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 m% w8 V" Y( x5 C! A- p. `- V7 D+ D3 W
$ S9 H, q) R5 o" @; v
43.What is an instant-read thermometer best used for?" [6 M! o: P  E' T0 _( P! }
即时读温度计最好用于那方面?
( n) L  T- O8 F+ W; a6 o; CA:Checking the internal temperature of a roast 检查被考物品的内部温度
) N" E" L; }: ?5 V( ~$ o/ O3 w" P- y0 g6 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 V9 I1 \9 \( h" c* i8 }8 @7 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! Q/ s, G1 n0 Q2 _: D3 fA:Cast iron 铸铁/ x6 n! C5 }7 l

$ c) N4 o2 C( x2 ^, E; r9 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 `6 a3 j9 f0 h' ^) {% o1 N( r哪件装备下面有一个可移动的碗和一个S形叶片?
3 ]  ^3 ]5 s! h+ c) GA:Food processor 食品加工机
' u/ E& ^3 B" |8 M) Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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+ J* i: ?0 k7 e: D46.Which of the following is not a rule for knife safety?: J. ?  x; ~% a& `6 ?3 E
下列哪项不是用刀的安全规则?3 e8 t6 _5 x. w, D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% Y% S1 `/ v$ Q' A) H6 j9 K

, G8 g' v/ ?. P2 N- w. ^& g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 u0 ]7 S8 p3 }7 s4 z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( b, g! X1 _$ y" e  v; k: OA:RondellES
. ]. H/ h. Z6 `" i" p$ ~! {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, M1 G1 e" J# O$ k$ L; U& C& o

8 u6 H2 I+ g& Q* `# K2 C9 s4 z48.Which of the following is a diced cut used to garnish soups?/ _3 G+ C& V, I3 p; t* ]4 G
下列哪项是切成小方块用于汤的装饰?  V. T- H9 \! I. b5 R5 p% W4 X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# z# l4 H9 a( W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( G, G% Z6 i4 {& ^! ~
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!!——
% }) k& z7 K9 b: x* X: `: |" NA:Gaufrette
' U" i8 s9 t1 G5 ^) [; Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( v  }. g' o; F. w  t! d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: B2 z0 C, H0 F9 d% S1 m* V- w& l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: T) X7 N2 l) Z) t6 L

. \) B" `4 K/ L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 g3 r+ Q) D9 F0 Z
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)
: B9 ]$ a% t: ?1 G" xA:Cilantro 胡荽叶 香菜
! }# [3 M- r! w' L0 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! \# ?0 |7 Z/ o' H- @( T6 [) `% u
! X& H8 n+ r" h5 O3 H3 p; J) ^60.Allspice is made from:
+ V1 u& }# I" @ 多香果,  多香果香料是什么1 q) S+ \4 W5 q$ _; h8 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% F2 x  |5 \1 w# b! xA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
. y: n. @4 Z4 ]' Y下列哪些是用来做香包德épices?
, U8 X- Q3 T4 z- j1 `# F) Ahttp://www.sachetcatering.com/
  B  M* u7 g$ t4 f8 OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! ~0 I! i7 e4 p8 ]/ l
6 E" U% y5 u- w  ^. w- Z) X  ^) H4 L
62.Which of the following condiments are not soy based?
7 y" u% |3 `0 n9 n' J! I% u. J下列哪项不是酱油调味品的?3 b( N" j2 R) ]* U: F& J/ v
A:Wasabi 日本辣根1 W; Z1 ~4 |+ ^# U2 f! o2 c  O9 d4 R
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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:: D* l+ Z: ]7 c( E6 y; j2 }( N" 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:
) ]- y! S6 ]! S* x8 t7 d/ hA:Pasteurization  巴氏杀菌& z: B+ Y% _3 `; x% A/ R' R2 x
, }8 _, r, H: v0 _" T1 o& @9 a
64.Which of the following steps is not the correct procedure for whipping egg whites?7 {6 t9 u' X4 Q! W# k) P8 Q/ \8 ~- R
下列哪个步骤是不是正确的蛋清搅打程序?
# l8 p  N8 v  Z" n( o. ^1 DA:Allow to rest before use. 允许休息后方可使用。
" D: E. f! b! U; V. V4 a/ O* C& W* |) C) P  o& d
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" u2 ~& L. h0 l9 S# `A:56g and 63g 56克和63克
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( x" ]6 [' Q( m, `66.Evaporated milk is a concentrated milk that is produced by removing
9 s2 {# N" n6 ^8 O$ N* M- \- Z炼乳是一种浓缩牛奶 是去除什么做的
, t  ^$ Q0 |' ^" s& f# Q2 TA:60% of the water 60%的水
2 F" A% n8 |0 ?- q3 r$ c0 i/ M, B& E- v1 f' r4 @  l
67.A method of cooking that transfers heat through a liquid or gas is:# E& A! M1 p1 a' e7 o8 Z
一种烹饪方法,通过转移液体或气体是:8 E5 W) U- G. b
A:Convection 对流$ p# X, h4 c2 n- `5 H: L
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68.The cooking of starches is known as  烹调的淀粉被称为6 ]6 N, A  _  T* c' L/ C  o
A:Gelatinization 糊化) z2 s! r$ }3 j! u0 H, c

7 o7 [! g8 ]' u( ^5 d) U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 V  |. y. N6 U  P5 C! Q" EA:Braising 烤+ y* _' N1 C" B# v: K
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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:" R8 d1 x: z$ S, {7 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
3 s- z+ ]0 m$ Y3 D7 rA:Fumet 原汁
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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8 n# ~; Y1 K7 `/ [8 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?% T- U9 X+ Q$ c3 a. c/ k
下列哪一项不是用于制造高汤(低汤)的原则?
0 T. w$ m5 n; X( @9 WA:Start the stock in hot water.开始在热水中操作- \2 K! @- o' |! a2 R7 n
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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6 q* d4 Z! M' R6 a4 U  U0 v! o9 R
A:Remouillage 法语熬汤
: `+ s5 G' K: j5 Nhttp://www.haibao.cn/blog/post/176242.htm
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