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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。% {" Y" k5 [+ }5 W

7 z1 F- v: U( w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。
7 ?; u6 T: u: s0 x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
2 q. S& p: ?2 F: x. u/ F# D1.Which of the following methods should be used to determine doneness in a New York steak?
1 K) [4 r0 U# x4 _! a" O3 |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)
6 L, {  T  l7 R& }. _+ G& n& Z/ EA: pressure touch. 压力触摸! W' m" Y6 c+ @  q1 @) `
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  A6 h/ c) B# a- W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
3 q. }: g' w* S, R  hA: acid  食用酸
& {' V# e1 ^/ z2 b" E# Q' L" L3.Vegetables are major sources of which of the following nutrients?
1 h' [+ o+ f' o' V- L/ [蔬菜中包含的主要营养有哪些
; |" R) j7 l: T) Q9 z8 ~A:vitamins and minerals. 维生素和矿物质。( j' p* s1 I; i. a' G
4.Cauliflower is commonly served with
3 N! H  b+ O3 N! R0 ]4 G3 x花椰菜(菜花)最常见和那种酱汁搭配! j' [2 t9 j, N# l7 B% O
A:Mornay sauce. 奶油蛋黄沙司
9 T  m/ t% ~- S' j- h' G5.Which combinations of products are found in pie dough?2 W" ?0 }4 ~) }! E- y# b
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! u$ {: W( A# q$ U( G2 DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! q) W3 \0 z0 S. h6The French term for mussels is 法国语青口(海红)叫什么) `) Y; `8 C+ y+ U" ?
A:moules.法语青口,海红
- z1 E6 H$ t1 u" E& x& D5 Z9 q- Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 K/ G8 v- ?' a3 G$ JA:faintly fishy. 稍微有点似鱼味
* b, }" ^3 Q$ P/ W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  P' Y! P- z" L$ ], tA:2 days. 2天
& g, {# R$ o  E. L1 H& H5 y7 |' b6 ]9.What are the principle ingredients in ratatouille?
( L/ ^8 m5 e; J3 q: B$ L" r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 G" T& V5 d' F
A:Zucchini, eggplant, green peppers, onions and tomatoes6 p! F9 v8 v/ v3 g- b0 F/ n( {( S
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! p5 }6 b" a2 G% p! z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 V0 F/ q4 `& P+ m4 fA:cook food in quantities that will be used up within 20 to 30 minutes.! l/ I  Z; ^& W  x' I+ }0 ?
大批量烹煮食物要在20到30分钟内
! Z8 t" A$ Q+ k% h, b11.What person has the authority to issue a Health Permit?
0 _) M+ _7 Y/ X( N5 ~: T4 Z2 k谁有资格颁发健康证(卫生证)。
: ^& m( P6 m% ]! M  d" lA:Medical Health Officer.- d0 t2 l& u( g# C
医疗卫生官员。
" ~% t+ v! {8 a; j12.For what period of time is the health permit valid?. t1 @8 R, x/ K2 l% n" g* |
健康证的有效时间是多久?1 p% i; S+ q- U' V/ B
A:12 months.12个月
9 s/ {2 y, n0 _% \- ]; @13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 S: k$ \7 z) ~& e- M8 j% R- Z在食物和饮料准备区,通风系统换气的标准时什么
3 S. v: L4 [1 q9 ]) yA:08 times each hour. 每小时8次3 Y4 k5 a" l  g& O
14。The minimum temperature for manual dishwashing in the wash sink is
6 y, [0 I6 ~/ L- o手工洗碗,洗碗池的水温最低多少度?% `' i% D# k) P, u' u# H7 Q( y
A:110 degrees F (43 degrees C). 43度
( Q! g' O& N, L3 l) U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; ~7 s) \0 x( W9 X8 a6 p. A8 q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% W4 ~8 N+ I+ V* M. IA:180 degrees F (82 degrees C).  82度" _: o3 S( b: b# \' Z1 S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, B1 ~  f1 R+ ~' _# ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% d' D, h- _( P) p7 b4 W; c
A:en papillote.  法语自己理解/ ?% S3 V/ X. R( y3 c0 Q  O0 w9 _
17。Wing or Club is considered a
# E& t8 S% Q1 Z- }  y5 U翼和CLUB 被看做是一种...$ }& P# i# c0 A& S1 w+ S. w/ ?
A:Bone- In Cut     带骨切
! |2 z" f/ x3 m  D18。New York is considered a   纽约牛扒被看做是一种) ~5 c: z$ r. f1 X! q/ S
A:Boneless Cut     无骨切( v( m5 ?# j% L+ K% c$ j8 G" D4 C
19.In general, a court bouillon for freshwater fish will contain
) ?  F) p. U& s5 ^1 b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 Z6 g; [. e3 }; t( a) YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 m* B; i0 a3 n% ?. A* f
和做海水鱼同样数量的调味料和香料
6 B& a, _2 D, U3 y' a20.Anise is very similar in flavor and appearance to
" ?4 \0 o1 R4 f八角和下面的那种原料有相同的味道8 t! D) @7 S! J  r
A:fennel  茴香# ^. F' l5 U( \/ u5 f7 Q! Q8 t5 m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 O: @$ r" W( x: U8 g6 x5 ]下面那种原料更像大葱且有平面的叶子- l) {6 ?4 n* C% {
A LEEKS  似蒜葱 (这边人叫京葱); I5 y) Z$ k7 n  p4 o; P
22.Which of the following cutting shapes refers to a small dice
# }2 f7 \# }9 W# x% g% }- _& E下面那种刀切形状指的是很小的粒(末): W2 n' i" N' f6 G. D- ^! d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; s- i1 B- ~0 f* }$ D4 D
23.Oil is added to the water for boiling pasta in order to0 V' Q3 a7 [- e) t+ `& z7 m  b# H5 W
向煮沸的pasta (意大利空心粉 )中加油是为了( O) N" N8 s' b: S9 Q9 f
A:prevent the pasta from sticking and to minimize foaming action.
( v8 D2 A5 S! p8 ~* A  a+ N防止面条黏合并降低发泡。; y- b* P; I& e' _3 z
24.Which pasta dish features pine nuts and basil?
& h8 a) m) w9 j" b/ I$ }: j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ S/ L+ Z3 ~* A+ Q: HA:Pesto.一种绿色的意大利面酱 ; @# n0 y* [, R) L1 e4 _% h- w
http://www.tianya.cn/techforum/content/96/563836.shtml
, E9 O' s) _& i+ I+ ]# I; P6 v
7 G. |3 N. [. ?. D. D/ |' M) _25.Which of the following is a spring vegetable similar to spinach?& D7 Z3 p$ d% m
下列哪项是一个春天的蔬菜类似于菠菜?
$ @3 J  m* z3 g9 L5 _A:Sorrel. 酢浆草。
- w1 c5 w; S9 |) a0 uhttp://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:/ X. L/ |4 P9 t8 t# M6 K0 I
哪位厨师最早带来高水准浮夸的美食: S6 k8 M7 _6 j) C) w
AAntonin Carême 人名 安东尼·卡罗美6 I7 I$ S3 F; O: a6 G9 g! t+ q- j( O
- R( Z5 Q/ k7 L* r( f8 ?! Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" Z/ r4 y& B5 m! n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, t0 P& A9 l7 ?: z" EA:Cast-iron stoves         壁炉2 Z' h% H, ^5 Z9 M0 n3 R
http://www.usstove.com/products.php?id=6% E# C" d4 J: t* e
. R5 j4 R) \0 N3 B, ?% r4 c
28.The French term used to describe the roundsman, or swing cook, is:
" J4 z' x, g* k4 [/ [& H+ R法国术语,用来描述roundsman,或摇摆厨师是:
5 H9 r7 q: e- s. y4 _! K: [4 oA:Tournant   图尔南
" `3 G% w! X% f& D! y( d. B# q0 h4 a2 ?4 y2 @5 k2 Z/ h  }
29.Another term for the wine steward is:
$ ?3 C* r9 L. E5 u. h葡萄酒侍酒师的另一个术语是:$ X2 l& L  ^, o% p0 ~. h" h+ j5 s
A: Sommelier 侍酒师
" T0 P1 Y$ e( o0 y- V6 G8 e2 h: f/ J
30.Molds, yeasts and fungi are examples of a:4 A: E: _4 g# G2 O. n
霉菌,酵母菌和真菌是一个神马例子. A' P0 N5 q1 M7 h, m% U- C
A:Biological hazard 生物危害+ M# N1 Y0 F8 v; ~* @
0 M; o5 ]% F# H3 C% e9 M! D- w! ^
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# u* |0 }  B# U. B* n* p根据加拿大食品检验局,食品的危险温度区在多少之间:) d' J6 o; r4 N6 M# k, ~  r: a
A:40° and 140°F (4–60°C)     4-60度+ Z( S& R6 k1 [1 T) y$ T. ?
7 ]' m9 H/ [; W; o2 M
32.All bacteria need the following for survival:, c( r7 E) @' Y1 j2 I0 {
所有细菌生存需要以下哪些内容:
* B/ [& [' ]+ Z/ ]2 bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 Q4 i3 V! d" Z7 x! m  M
: v0 G* L6 R% l
33.Which of the following correctly represent critical control points in a HACCP system?
5 _) H  H) j9 p" Q; N以下哪项正确表示了HACCP体系的关键控制点?
6 q6 J  K8 s* z1 _- H% MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 j' W5 N5 R& K' l食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% Y+ H# [0 g8 \2 k  [6 }: Q2 \$ G' q3 `5 ?% o* H: ^4 p8 n( A' B3 N
34.Which of the following is not an example of a carbohydrate?7 u6 |5 q0 i& b) g
下列哪一个不是碳水化合物的例子?& I4 ~# J, I! x- S) U
A:Essential nutrients 必需的营养物质1 T  R* n4 N& T7 n7 g" L& F: Z
# R+ M7 Q* z) v, p0 N% R* u( x
35.The process by which a liquid fat is made solid is called:; e; @) i5 `6 w# W* q4 m  r
液体脂肪做成固体这个过程叫什么4 F  s6 j3 z5 C/ _
A:Hydrogenation  氢化
4 o- M: t6 D2 k5 r% k8 ^0 @$ }' ?" V
36.Which of the following is not an example of a fat substitute?% i' @2 R3 x  C$ X
下列哪项不是脂肪替代品的一个例子
/ ?5 B% s; D& x" p4 O  g' ZA:Acesulfame K  安赛蜜K表( u$ A" E; l, W4 _$ J/ @

2 a9 _7 a! h9 h: T37.Health Canada requires that a product labelled "fat free" contain:
" t! H2 u  e3 r! N" ]加拿大卫生部要求的产品标有“不含脂肪“包括:5 A; ~7 }8 Z% p5 ~+ p- Q9 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# h! R; S1 E( L# O4 V
5 i1 b2 o+ y! T; |# u/ D2 ^" x
38.Which of the following is not a problem associated with converting recipes?( x7 S. e2 Y+ Z! N" i! u# d% x5 R) \" M
下列哪项是不相关联的转换配方问题?1 l/ m) D' S9 L8 x4 B, K
A:Unit cost 单位成本. b( r7 m9 i/ S$ `  L2 i0 t2 p
6 J4 D1 r9 t6 q
39.The condition or cost of an item as it is purchased from the supplier is called:
; x  `% f- R; f4 [; S从供应商采购的物品的品质或成本叫什么# Z$ C* U* Y8 m0 O) u# `+ F# z
A:As-purchased cost 购买的费用
8 F, w* o0 \8 |: f) l. `& l
5 w: G1 d( b( E" t3 r) H& H40.The amount of stock necessary to cover operating needs between deliveries is known as:
) q. }) q* S2 x1 U在新货到来之前用于日常所求的必要库存量叫什么
1 n8 |, ]7 K: O7 @: w6 s. JA:Parstock 基本日常最低库存
4 t% W' f4 X* J8 d. m  w
/ R' ^' g8 \- s2 B* S' e41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ u0 T, z- ]* G3 b下面那个缩写是用来表明正常库存流程?
$ v$ ?! c2 S: d& ]* g) k! P1 ^- |0 vA:FIFO=FIRST IN FIRST OUT 先进先出
! E- b4 Q- t$ c: x; b9 r0 u8 D" \/ O
42.Which of the following knives is used to turn vegetables?3 {' A6 y. d  X6 s$ ?5 ^
下面的那把刀是用来打开蔬菜吗?
7 g* Q  x- Q4 Z0 P- hA:Bird's beak knife   鸟嘴刀4 W" i( C" `. I! g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 o: {7 N' C6 C0 l- h4 E1 @6 G
; a! w- Z4 y) e- e4 O1 w43.What is an instant-read thermometer best used for?
& x  v0 X4 |9 X6 I: @2 Z即时读温度计最好用于那方面?6 w: N! \* J. W2 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ T; g! J5 t$ k7 F9 j& v6 d2 U; U3 {, C' r/ ]' v( d4 u1 `
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  R7 p, z- r4 ~& m! i5 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 X1 M, m5 Z# B3 h  |; G
A:Cast iron 铸铁" Y, ^  [6 D* m2 y1 O
) ^  h/ F2 L8 ?: @, G
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) N5 @  a5 _* O) y  `7 n3 {9 @哪件装备下面有一个可移动的碗和一个S形叶片?
0 M% B( c( ^5 N" m. FA:Food processor 食品加工机. ]: {" S8 ~% u! _
http://www.google.com.hk/search? ... iw=1263&bih=572
9 E7 H  n, f! b$ g) @$ J, J1 F) A5 u% [; O4 |' e9 y* I8 A
46.Which of the following is not a rule for knife safety?/ g; }) d( [( r% ^) J2 z# q
下列哪项不是用刀的安全规则?4 S0 W5 Z: @3 U4 }2 g" b0 _' L( O& m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 H2 x# j) K+ b) C4 y! `

1 I* q7 q& e/ Z; l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 Z% c+ a8 L' A% I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 N. E* o  d4 ~! g; j/ qA:RondellES
8 I- x4 z; K" N  }) ~) @8 \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; G3 b1 Q7 t$ s% d9 {" h7 |3 N
  L, ?2 F: s; l
48.Which of the following is a diced cut used to garnish soups?
# l% o& a1 B5 D; V" E- m下列哪项是切成小方块用于汤的装饰?
$ p+ Y/ I9 z# d( k, E7 I+ _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! w7 m) b- |* t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ^: ?! w5 D2 e3 Y
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 b# ]- ?# h/ l. a8 o
A:Gaufrette
0 q/ _- @4 t; M2 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 @) r$ |2 A, t% A4 Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 D! f8 }: N! m: X7 k3 T* T" |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 f8 b: b, H+ ?# ?- d0 u* B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 r# f0 z  A, q7 y( p7 W8 }. Q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)
/ H8 {. I) B5 e% N( `A:Cilantro 胡荽叶 香菜
' x1 ]' g6 F5 l- }( O# R9 ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: w' m- F, f. c; ^: d) W! m* U

  @" H" w4 N7 H  R$ T9 C$ p! O( F60.Allspice is made from:
; A0 j5 g5 s. d3 k9 [ 多香果,  多香果香料是什么
- V5 j7 d8 i) Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- Y! \7 J1 {4 @A:A dried berry 干浆果
1 X$ Q% H* p6 B: W9 p7 E  D
0 j$ F% q! A, f+ w6 e8 C61.Which of the following are used to make a sachet d'épices?6 v' [, Z  }0 U$ F$ U$ M
下列哪些是用来做香包德épices?
; I3 {. }9 _1 b" Mhttp://www.sachetcatering.com/
; i. r, P7 m$ Y0 f4 T7 K) CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% \+ R+ W/ X% z+ m* t2 x8 H" l8 b. j) q1 ]  x' ]! p3 c/ @
62.Which of the following condiments are not soy based?  R9 `* F" y' L3 }$ C8 P5 C  h
下列哪项不是酱油调味品的?$ v2 ^8 \; q" N) o2 k1 f! d
A:Wasabi 日本辣根" X9 P6 n4 ]; N* _( `( e0 ~7 X4 }) E

" @, ]/ `6 H5 i: Z, ?/ _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' H6 W7 S9 S1 Q# m& j9 u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:; q) G' K6 H1 ?  |# ^& m3 B
A:Pasteurization  巴氏杀菌; O) [5 W7 C. v& k/ _
* T  S. U2 O6 L5 g& v" {. r+ T, z
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 J- Z; ?7 O0 l8 m) }* b下列哪个步骤是不是正确的蛋清搅打程序?
; `. h5 k( d! w  }A:Allow to rest before use. 允许休息后方可使用。; ~' \( N+ l- y& T( K# G

& P/ O6 T5 }* [9 g65.The weight of a large egg is between:一个大鸡蛋重量介于:* H4 K4 l% [% ~: u- C% j5 j7 q4 @
A:56g and 63g 56克和63克' M3 |7 y$ e' W) u
8 X, F: B. b3 W6 R, g3 a
66.Evaporated milk is a concentrated milk that is produced by removing
* v8 a5 q+ a  M* }炼乳是一种浓缩牛奶 是去除什么做的
- v% j7 @1 e$ D. i/ B" vA:60% of the water 60%的水0 F$ |2 }" G0 H3 b: w2 @8 F" c9 c
* D  u' m; B+ q0 E# \. W6 O
67.A method of cooking that transfers heat through a liquid or gas is:
6 G7 F7 f8 v& o: |一种烹饪方法,通过转移液体或气体是:8 W; P. D  S4 j, ~' z
A:Convection 对流5 J; G1 Z  }, Z3 o1 U4 f* \

/ a% F3 F4 H( U* F68.The cooking of starches is known as  烹调的淀粉被称为8 o: c) K: l9 }
A:Gelatinization 糊化
6 Z+ v( L  H2 ?1 x4 t9 D
: [: H; ?6 D2 B8 u! o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 T( B' N2 K# O0 O' X6 FA:Braising 烤
) x* Q5 S1 n5 B& V; S5 D4 U. f! j4 P1 [3 p8 e$ R; G
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:( v% {. O3 M& O6 m; ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ ]) l4 \' S! L9 ]4 u- T
7 O. s/ S; T: D0 E71.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
1 E. O$ j. m6 Q; PA:Fumet 原汁
; }$ o4 }% R' z0 [8 }
8 V; G( F8 t! d' A1 Y2 `0 [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
( Y3 P/ _, |2 h( {" tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! `) L) f, I% A- h. x) s7 \
6 m+ q* x, V) l3 p. ?) c+ k
73.Which of the following is a principle not used in stock making?
9 R' o3 t8 \# ^下列哪一项不是用于制造高汤(低汤)的原则?6 q& V& f' P2 X* _/ u( S
A:Start the stock in hot water.开始在热水中操作# Y0 M% {" E! S/ P

" f( Q; V4 |& B$ d) a4 M% r' \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" M9 L  c: _6 x
A:Remouillage 法语熬汤
7 A* n& I, Q) Shttp://www.haibao.cn/blog/post/176242.htm
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加油!
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