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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。6 H+ w' [6 u/ W) F2 E# O

8 Z, @& Z% E  q  Y1 i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。4 g3 l3 Z. U3 ^+ \1 {
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
$ d; E, {  o# V- k7 h6 n8 _1.Which of the following methods should be used to determine doneness in a New York steak?
5 @9 `0 g( \6 F+ P3 Z" S: t9 _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); X* A% @" l4 l6 B! x2 ^
A: pressure touch. 压力触摸
3 j( J' \% S7 x; q8 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) N3 Z) N# k0 c7 _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
) R3 M& |5 ^! TA: acid  食用酸
' m" E/ Q$ v( F& s/ {0 ^# a3.Vegetables are major sources of which of the following nutrients?) }9 N& Y* ~5 i$ i. r: }
蔬菜中包含的主要营养有哪些* e- O- [* v, M+ s' H$ U# v$ w
A:vitamins and minerals. 维生素和矿物质。5 ~; V- |7 H+ }) K
4.Cauliflower is commonly served with
( M* ~3 g0 W% P) k" g花椰菜(菜花)最常见和那种酱汁搭配
$ n1 ?4 c; p0 o5 WA:Mornay sauce. 奶油蛋黄沙司
6 H  T4 d7 A! j) H. g# l4 X5.Which combinations of products are found in pie dough?. N( O) M5 G. k( W  S" _& }" Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 C" s9 _, R9 U3 Z: {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! z% ]* `  _9 h- _, i  i5 X6The French term for mussels is 法国语青口(海红)叫什么# V( K4 I' H1 V+ K/ S) A- p' D
A:moules.法语青口,海红3 {# }5 k7 H: ?: ?1 B
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 M, ^4 G/ I: W5 k; [. A
A:faintly fishy. 稍微有点似鱼味7 Z5 O0 O1 @5 y/ @. F( r- ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 E2 S9 R+ [$ i0 L5 G( Y" u6 W7 H
A:2 days. 2天
4 d! s. j* N0 `5 T9.What are the principle ingredients in ratatouille?
1 x% d4 K0 z. |5 Z8 {) G: m. [; T/ y炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ s( x0 n# S6 }5 y& p  @; h5 y8 _% eA:Zucchini, eggplant, green peppers, onions and tomatoes
0 E+ r# e7 c5 J. k4 F& }西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ N0 ~+ [. q, j7 l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, _! ]$ x! K0 Z5 m' q  W+ AA:cook food in quantities that will be used up within 20 to 30 minutes.- r9 l( c4 Y- P2 w$ M
大批量烹煮食物要在20到30分钟内4 ]8 m4 V+ {/ O, r% R* P/ R  y5 e
11.What person has the authority to issue a Health Permit?- ^5 n, y. D6 C
谁有资格颁发健康证(卫生证)。
+ E# C* ?6 s/ n( F$ VA:Medical Health Officer.& z8 J" c* R9 v5 w7 P6 F' U
医疗卫生官员。
- G+ H+ a& K& S0 ^, k4 g12.For what period of time is the health permit valid?
/ w3 }; M5 S. V6 b: v* f- S/ B4 e& h健康证的有效时间是多久?' ~! [/ y' V6 i% e! z3 `# H
A:12 months.12个月
3 \- o7 u. }7 j. A' D8 F% H13.In the area where food and drink is prepared, the ventilation system must be able to change the air" l% ^8 u( a- A( U+ ~
在食物和饮料准备区,通风系统换气的标准时什么. c7 u1 i8 i# U! m7 u
A:08 times each hour. 每小时8次
- O2 P# |, f4 B' i4 t( q$ `9 L14。The minimum temperature for manual dishwashing in the wash sink is* Q. E! G: J9 u+ {* W3 g
手工洗碗,洗碗池的水温最低多少度?% m- v/ N* r0 |8 l
A:110 degrees F (43 degrees C). 43度# y/ s; B# {7 L, N" y2 f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 z2 `- n- Z  }- `% C  b/ y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 Y; q) ?0 z0 R0 ^A:180 degrees F (82 degrees C).  82度
0 `: ~; _$ `' L  o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 E  O' q' V( x$ O) |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# s# `  X) Q' \+ i( t  SA:en papillote.  法语自己理解/ w4 T; e0 P" I3 K8 w* {
17。Wing or Club is considered a
! C% b% G5 \5 k7 {, E翼和CLUB 被看做是一种...
* T8 y6 b' x9 T  z* G9 J' G" HA:Bone- In Cut     带骨切7 o8 F- q1 i" o( m4 z, _. y
18。New York is considered a   纽约牛扒被看做是一种
7 J7 h6 r& [! m, oA:Boneless Cut     无骨切) Y0 ?- v3 z8 t; ]4 e3 l
19.In general, a court bouillon for freshwater fish will contain
* }7 y* V6 v% b# B( g# K% A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* P1 U" k5 F6 M6 Q! q+ E2 g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  c$ f! ^$ _- r8 v' j5 r4 X# ?1 m和做海水鱼同样数量的调味料和香料& T0 `4 {  b$ X$ Q+ h9 E
20.Anise is very similar in flavor and appearance to
( \% D4 u2 \; H- E8 b: j八角和下面的那种原料有相同的味道4 R. e% l! T% S  A6 `# _' z
A:fennel  茴香; @/ w+ G/ ~* W: C1 X: z2 w' `
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; U% [0 W3 |8 g, _0 S0 Y. Y
下面那种原料更像大葱且有平面的叶子2 U. H: T/ @/ \
A LEEKS  似蒜葱 (这边人叫京葱)
/ E2 A. {; Q% k1 V9 G2 d22.Which of the following cutting shapes refers to a small dice
! M9 j; K! H9 A' g) |下面那种刀切形状指的是很小的粒(末)8 _# q4 }8 p- ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( P  x8 i/ _" ]# m23.Oil is added to the water for boiling pasta in order to
4 B% l0 l5 B" K8 c1 [8 t向煮沸的pasta (意大利空心粉 )中加油是为了3 s' W/ y2 i8 `1 C7 q" P) h
A:prevent the pasta from sticking and to minimize foaming action.( \% U" S0 A* J' j3 w" F+ r8 y0 N
防止面条黏合并降低发泡。3 E/ Z) k' O" O$ s% k
24.Which pasta dish features pine nuts and basil?; l! V' V, u4 }% O3 O+ I5 s9 z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 d# {: H7 g0 y5 X5 X9 e
A:Pesto.一种绿色的意大利面酱 2 u  [( P! ~& j; z. O8 G, V
http://www.tianya.cn/techforum/content/96/563836.shtml. Y/ m0 i# \- {8 I, ]% @

  r2 T2 {9 X+ Q2 A/ h25.Which of the following is a spring vegetable similar to spinach?
9 _$ i0 j: ~. a2 s* H# ^$ O下列哪项是一个春天的蔬菜类似于菠菜?0 u6 s) s4 }+ I: p% m0 m
A:Sorrel. 酢浆草。
* Q3 x1 U; l; W+ O) J( C$ ]http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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?
大型搬家
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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:- p! Y( W+ a/ r! q" ?' L
哪位厨师最早带来高水准浮夸的美食
8 M% p$ n; r% H; [: sAAntonin Carême 人名 安东尼·卡罗美
5 X2 h3 D' D; w/ _) X* j+ K; K% M5 W: c( }# B( G9 L
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 x/ ?9 I0 q: T. M2 Y, G# 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 。
& G/ k% m  T! {" @4 a- C: {A:Cast-iron stoves         壁炉
0 ?2 N) q2 l( x- Lhttp://www.usstove.com/products.php?id=6
0 i5 f; V& o- f/ w! y$ x. w, W- }9 D6 K/ H* M2 A5 o5 @
28.The French term used to describe the roundsman, or swing cook, is:4 M( C: h8 V0 X2 R4 F# D- L
法国术语,用来描述roundsman,或摇摆厨师是:3 i7 l& D3 m& u- `3 h' h5 N
A:Tournant   图尔南) R% G) e* h) E6 k

2 G+ H# V; f/ T. V29.Another term for the wine steward is:
, Q" b9 y  f" }/ \& X3 c, Q葡萄酒侍酒师的另一个术语是:4 D  k. q. x- a" ]& V
A: Sommelier 侍酒师
4 _) c5 s" e2 z/ B/ \: ^1 b# a
1 Y* A4 o) g- {/ R30.Molds, yeasts and fungi are examples of a:0 ]" L+ T, p6 ~1 E+ E# r
霉菌,酵母菌和真菌是一个神马例子) Q' ^1 Y8 d  h$ N+ c
A:Biological hazard 生物危害- l6 L) a4 P7 J! S7 O

/ [, S( v8 g/ I9 y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 U; M! T: m1 F: T" Z8 |, U3 u根据加拿大食品检验局,食品的危险温度区在多少之间:5 W/ v9 F6 b9 H& Y. I3 I5 i
A:40° and 140°F (4–60°C)     4-60度2 T: ]' [5 r  ]# H' r0 m. |

# v/ L3 I% N) X7 n% s32.All bacteria need the following for survival:
3 i3 j% k( L: y, X所有细菌生存需要以下哪些内容:, l6 M6 m4 H  h- m1 r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* ~) [' k8 }) N" I0 m& \/ ?* R4 T8 N
33.Which of the following correctly represent critical control points in a HACCP system?
9 c$ \7 E% H$ D" f  T4 U; U. F' V* i以下哪项正确表示了HACCP体系的关键控制点?
6 f  V* \6 H3 X. N3 wA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 q. ~3 y% T! y3 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 W' S# o  [, V$ b! a6 `( c' O; w. h& E0 y3 k
34.Which of the following is not an example of a carbohydrate?0 X0 E2 r& W8 L1 n0 J$ H; _; a! q3 e
下列哪一个不是碳水化合物的例子?$ E1 m7 B5 o5 P, e; f7 _
A:Essential nutrients 必需的营养物质( F8 u+ j# G% W- G) \2 X! _7 g

" l  I8 @2 P8 j# y5 H0 ~35.The process by which a liquid fat is made solid is called:) f0 J; H0 S4 n6 r5 P8 @# K
液体脂肪做成固体这个过程叫什么
$ h* G# H, j" f5 _! VA:Hydrogenation  氢化2 i! y, v( |9 j+ D/ K( H
' `# k6 [* S: p0 I5 G
36.Which of the following is not an example of a fat substitute?5 b3 F3 z8 A7 V' z# S1 {& M
下列哪项不是脂肪替代品的一个例子. v7 S% X; n" q. M. ?( F7 b
A:Acesulfame K  安赛蜜K表
+ y# k- ?4 s. G/ I4 F9 Q2 q) }4 h6 o! M9 [( E
37.Health Canada requires that a product labelled "fat free" contain:
( y+ {, P+ Q* `; b7 k加拿大卫生部要求的产品标有“不含脂肪“包括:
; G' l; ]2 L$ v9 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 K  \8 R& O2 ~% w/ s
) G! a* D) w4 d4 v* h* O
38.Which of the following is not a problem associated with converting recipes?
2 q0 ?$ v. v9 {" p$ x; a; e下列哪项是不相关联的转换配方问题?
* K) M9 P7 j! `* ~) @' pA:Unit cost 单位成本
. m8 @! K) ]; ?: P% ]4 _" a& q' G
% j$ u! o! A! t: c39.The condition or cost of an item as it is purchased from the supplier is called:# T5 l# A" N1 k
从供应商采购的物品的品质或成本叫什么3 N; q3 G4 T& W8 M) R2 I7 F
A:As-purchased cost 购买的费用7 Z: @8 D& q  w1 U# D$ I8 }

: {/ ~6 V; q+ s# Y6 Q+ f40.The amount of stock necessary to cover operating needs between deliveries is known as:) C# K' f& s4 Q+ ]  A
在新货到来之前用于日常所求的必要库存量叫什么/ B5 X7 h. k' Y1 L4 M. `4 e
A:Parstock 基本日常最低库存
! n- _& k2 z. n1 B" |' E% C( f8 W+ }+ n  h4 @4 y7 s: }# s
41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ P7 R: {4 E+ P) C" D3 z下面那个缩写是用来表明正常库存流程?+ b8 w2 K$ v/ n" M( s
A:FIFO=FIRST IN FIRST OUT 先进先出
8 t; w% R' A# ]  m0 X. i) x( I
42.Which of the following knives is used to turn vegetables?- G) S# r- \5 T3 i$ n$ _
下面的那把刀是用来打开蔬菜吗?
: b5 C/ ~( i+ W* f6 @A:Bird's beak knife   鸟嘴刀  \; D3 T' F- l$ b1 B- Y1 n# a2 y' T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 ?5 Y# J* w! Y; r1 e4 u- H8 X6 a+ x  R  F
43.What is an instant-read thermometer best used for?
. j9 ^) D9 g0 E. e7 B8 q即时读温度计最好用于那方面?% \8 n, a9 C& y9 M- K
A:Checking the internal temperature of a roast 检查被考物品的内部温度; u- P1 j2 `' J" {: f3 Z

3 `8 z  `: c! s* V+ k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  O2 w" \6 s* G/ [% \" e
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 {( A2 p: A- U" V+ W, C5 B
A:Cast iron 铸铁7 x$ @! ^1 |) M5 W

4 l# r2 G& C, t' T( Q: n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- ^. w# D. Z& x3 d7 V0 y: S  m) Z
哪件装备下面有一个可移动的碗和一个S形叶片?
0 o. `8 G0 W1 gA:Food processor 食品加工机! X( B8 N% ^5 o7 `7 R1 P, v9 B9 o! |
http://www.google.com.hk/search? ... iw=1263&bih=572) g) a, ]$ q$ y3 N5 h
% s0 ?) V, k. x+ Q
46.Which of the following is not a rule for knife safety?. J& w/ F" o; g+ T6 [
下列哪项不是用刀的安全规则?$ X" S+ I4 P. v  O0 }1 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 D* [$ }7 H7 a, m) ^

, `- U8 ~$ o1 e/ Q& f; l. o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  C9 O7 @* @& M. G+ `; x. K) @# n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( D: t4 q) M4 ~( }2 r" f& G
A:RondellES
$ n; S5 K! A# j0 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  O# l( b) w. H& f

; ?/ d4 `- t( |4 `' C. F' \48.Which of the following is a diced cut used to garnish soups?
! S( N& @7 B% T  d; j" O8 t下列哪项是切成小方块用于汤的装饰?
8 m" K9 w2 n. c* Z. _6 M- UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; |, K4 P5 t3 W7 v2 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 i6 `( T6 x' x4 X+ 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!!——
2 v8 S/ Z" [) m/ \( M; q( AA:Gaufrette 7 h2 V, [& i! o+ v8 d. T9 @0 R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" [5 ~8 r9 L+ m1 t- mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 U' K" d1 x2 ?1 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 p1 z! v; R% t, d5 {
, p/ \+ [$ \2 m' e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 l' ^3 `- d9 F# L  Q1 i$ l
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)0 W" x% ?/ E; o* m- G
A:Cilantro 胡荽叶 香菜
, Z" _. T- y4 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, i5 z" c5 m4 O

2 `/ V! Y7 t( b7 ^2 |+ J' r60.Allspice is made from:: y* h  t' b! ?& D
多香果,  多香果香料是什么
; G# o2 q5 o8 f! Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) z, N; Y3 Y1 d1 l4 lA:A dried berry 干浆果" n; D. {) m" n9 a3 z. C
3 C- V* Y' S1 i' r6 K9 W( C" Z
61.Which of the following are used to make a sachet d'épices?" T+ ~4 ~* g5 A8 X+ c0 B/ t
下列哪些是用来做香包德épices?4 f/ C/ }+ `7 L  h, z
http://www.sachetcatering.com/1 M3 f& q# ~& L* L% \8 v$ ?7 j- k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" p4 _% \( K3 }
5 y1 m/ i# H) M! \: S
62.Which of the following condiments are not soy based?1 u* c0 z3 u; l
下列哪项不是酱油调味品的?3 V! ^; {6 g( a! [2 {! i/ V
A:Wasabi 日本辣根
4 d- Z* J- Q. P: L6 y3 |  d9 L' e
6 Z. s% {: E" r# r7 N% X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& x( |  ^/ H6 o3 J4 N3 C
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:8 `0 V  A0 ]9 w$ N; `
A:Pasteurization  巴氏杀菌, L* j4 O! Y4 _

2 o  t( C; k" }. ]! |: H& c% b64.Which of the following steps is not the correct procedure for whipping egg whites?1 V' g7 s" O$ \5 {5 ]3 w+ D4 P, I
下列哪个步骤是不是正确的蛋清搅打程序?
" a  K; F2 z# K+ bA:Allow to rest before use. 允许休息后方可使用。
8 `# p4 j2 H) p2 v, Q, M- N4 u- ~/ [: V% M! a* }3 m- p% w
65.The weight of a large egg is between:一个大鸡蛋重量介于:
) I2 o8 r8 R- LA:56g and 63g 56克和63克4 e/ }/ v) h+ P: J7 k  G/ w1 w
+ J2 B( @% b- a& A, u$ X* ]6 `
66.Evaporated milk is a concentrated milk that is produced by removing
6 x: }8 D1 L6 G: O9 @0 Q/ r炼乳是一种浓缩牛奶 是去除什么做的
! {% i, z5 U( {' |3 U- zA:60% of the water 60%的水8 K/ z' a1 P( ^6 y. Y; S+ l8 \

& }# @5 z. \3 v* w67.A method of cooking that transfers heat through a liquid or gas is:: C4 B5 t% z; B1 o. T1 c9 W
一种烹饪方法,通过转移液体或气体是:
( Z3 I0 J6 K( ?A:Convection 对流7 |6 o/ u/ |8 ?1 B9 u( a( {1 k, `
2 M6 m7 O+ y1 g2 T$ Y0 f) a/ F
68.The cooking of starches is known as  烹调的淀粉被称为
0 r# [! u# c$ BA: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?8 \/ ~, x1 o% N1 m6 Z/ r$ b. z
A:Braising 烤
+ f1 h  p  O0 w
, u% L1 H' W* \+ B' _. L2 [  U4 Z70.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:: n0 ]$ a2 A8 D; b% g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- M7 V" I9 f; i, d3 r# S9 i

. ?1 P, X2 X( A+ P! }1 l% K71.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- r$ I9 @9 [9 J0 PA:Fumet 原汁
  y0 R  {- n( w* w) j& `' `( q5 W1 o2 r1 q- M
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
! V0 B# `, \6 `8 iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ c# W- k& }! J2 O0 `

* t5 v. S# J" H% k; o) Y6 p5 g$ m73.Which of the following is a principle not used in stock making?1 ?$ d5 M7 P9 x
下列哪一项不是用于制造高汤(低汤)的原则?
2 z- Q: m% s$ a) t; k) S  n. JA:Start the stock in hot water.开始在热水中操作
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: i2 k) }& M! Y, @6 H$ A74.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
( x# k8 N7 X% KA:Remouillage 法语熬汤$ P: I" [  {- L% ]/ t5 c
http://www.haibao.cn/blog/post/176242.htm
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