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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。2 U5 E% m- h! ~- E- h; {2 }

$ }( q4 }+ j% D8 D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。
! B' ~* W8 d: Y$ J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/ K& @3 M# C- T% L- c7 H
1.Which of the following methods should be used to determine doneness in a New York steak?
) v. x1 [" V- H' p% o) F8 I! \2 }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 Q  R  ~1 S# RA: pressure touch. 压力触摸
! |8 e7 V( ], q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ x0 K2 H, B+ 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
* E! `* K8 x0 a! yA: acid  食用酸
! |7 g3 \+ s0 P3.Vegetables are major sources of which of the following nutrients?
  t7 @7 o/ t* b蔬菜中包含的主要营养有哪些
" K+ u1 y, W3 `; X! NA:vitamins and minerals. 维生素和矿物质。1 ]- }; X2 r& ^$ [; e* z
4.Cauliflower is commonly served with7 y. @9 ~  M; _6 i
花椰菜(菜花)最常见和那种酱汁搭配) u+ G# s$ ]  K  S0 U" |
A:Mornay sauce. 奶油蛋黄沙司  H. w: Y. i3 ~1 N& b8 I2 n
5.Which combinations of products are found in pie dough?
$ O8 n+ W4 n& T0 D" U$ K2 ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 t0 _& p6 b" cA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 n4 q9 [& O8 V9 _! Z: I
6The French term for mussels is 法国语青口(海红)叫什么' |0 [1 W/ [0 y! L
A:moules.法语青口,海红
; `  R6 m7 D% x. U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& K* b6 a8 m9 l
A:faintly fishy. 稍微有点似鱼味9 Y0 D! c' u1 L4 v9 O# ?
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" `: q6 ~. H4 O! q% k. I" ^: `A:2 days. 2天
1 R9 [0 b( ]/ [' m' p& D$ _9.What are the principle ingredients in ratatouille? - U# D* s7 }; B4 x6 G, }& V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& Z/ n) b! j& ?* n& QA:Zucchini, eggplant, green peppers, onions and tomatoes
' K& V; ]* ]/ q" l# E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): R* a3 s$ j4 x& D3 c& V5 k, |
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 \9 H* R( [/ @9 m4 J  V. Z& r0 FA:cook food in quantities that will be used up within 20 to 30 minutes.  h5 w2 ?# m3 O$ F* w8 C9 K
大批量烹煮食物要在20到30分钟内
6 ]7 f' F5 y  v. d* p) ?( S( |- ?11.What person has the authority to issue a Health Permit?/ ?. N/ p9 A1 X( A2 S7 k
谁有资格颁发健康证(卫生证)。
" R4 f6 y/ |& y8 `2 S! D2 ^A:Medical Health Officer.
# A/ `% \6 H- K0 M* `医疗卫生官员。
' ?5 `; c) Y/ e2 x. [: J12.For what period of time is the health permit valid?
9 y+ d* r+ M, p) U/ y/ k健康证的有效时间是多久?7 d) U0 c7 G) g- L8 s# U, Q
A:12 months.12个月$ Z# P& v7 Q: U4 p  _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( p" }9 t8 a" `( ^: F) q
在食物和饮料准备区,通风系统换气的标准时什么& X3 c* J% Y' q+ U) X% \7 U3 n
A:08 times each hour. 每小时8次) p+ D& q' u& `0 T2 `1 r& V; @
14。The minimum temperature for manual dishwashing in the wash sink is5 @. n9 R# [- L9 U# x
手工洗碗,洗碗池的水温最低多少度?
: w/ a5 O; C: bA:110 degrees F (43 degrees C). 43度
1 S( u6 {7 D# B' p. s/ }4 K4 S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, ?/ q. F4 b5 M8 |* A# b; p  x) x# L& A7 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% j: }! x* O+ @0 R7 ^; `
A:180 degrees F (82 degrees C).  82度
8 _9 s1 K7 s% J4 u! s, Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 D) ?6 F4 h' o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% |0 s0 W4 A9 E& f( G9 C
A:en papillote.  法语自己理解9 y7 M  ^* x/ W$ R
17。Wing or Club is considered a
% \& [1 A- {% m. c翼和CLUB 被看做是一种...9 ]  H4 [3 _! r4 P5 [
A:Bone- In Cut     带骨切' B4 N6 q' r/ b, }
18。New York is considered a   纽约牛扒被看做是一种
6 k& {* a! R" gA:Boneless Cut     无骨切
! ~! ^4 i* {; K7 a0 M9 x19.In general, a court bouillon for freshwater fish will contain
6 t. ?5 D. i: F* d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* [: U) j& O& I3 p( E  e1 q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 k5 U- M) W7 p. ^
和做海水鱼同样数量的调味料和香料6 Y' e, t7 c$ f& Z4 S3 B/ f' k3 ?
20.Anise is very similar in flavor and appearance to/ s6 B' A/ X$ D* X* W
八角和下面的那种原料有相同的味道
  `* e1 \% ~" y8 U9 {# oA:fennel  茴香) P' ]1 a& ^  d4 e2 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& R  _+ J& r6 p: ]- Z
下面那种原料更像大葱且有平面的叶子
9 v4 V" R' V6 n2 P$ PA LEEKS  似蒜葱 (这边人叫京葱)4 e- T& B& I+ ^9 F
22.Which of the following cutting shapes refers to a small dice, K' |& k- O# d! {4 L& c6 t9 U
下面那种刀切形状指的是很小的粒(末)- a$ D% g, {! C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 e/ A% P  S/ @$ E- \23.Oil is added to the water for boiling pasta in order to
; S  \9 d# R; H! q- k7 `向煮沸的pasta (意大利空心粉 )中加油是为了
( Q1 ]" F# R2 Q, W; c$ |3 eA:prevent the pasta from sticking and to minimize foaming action.
. s) v! h8 [$ k( }( c3 e防止面条黏合并降低发泡。
( J1 b( B* C8 q" i# Q, l# l. @24.Which pasta dish features pine nuts and basil?, D! h% J1 T8 S" v, S5 K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 o8 [  u: \( V
A:Pesto.一种绿色的意大利面酱
  q' H$ b6 m8 W5 m) fhttp://www.tianya.cn/techforum/content/96/563836.shtml8 w- Z5 U: i( [% Z  [+ ?/ k

: D, G. ?5 C! z7 n- B7 E/ Y25.Which of the following is a spring vegetable similar to spinach?
# ]; J( {( v, V: J7 Q: H. z4 Z. L下列哪项是一个春天的蔬菜类似于菠菜?+ J: B5 M5 N! ~: k& [* L
A:Sorrel. 酢浆草。8 m- J, s1 m( O7 w! O
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?
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:8 C$ e0 M9 l+ M( K* o8 d! W
哪位厨师最早带来高水准浮夸的美食
; r/ V8 K0 ?0 P. AAAntonin Carême 人名 安东尼·卡罗美
0 A6 c3 |' g: P( k% E) R" @" ^$ [5 j3 P. ?1 {$ M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 Z4 w, t% l0 [' }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& a5 N0 k0 u4 M6 I/ {  PA:Cast-iron stoves         壁炉- u$ D( x  U  w% i' r
http://www.usstove.com/products.php?id=6
$ ]# `3 Q3 K$ O  V
2 x; `( i7 ]6 b28.The French term used to describe the roundsman, or swing cook, is:7 ?$ e( R. ]2 z2 Q( U- M
法国术语,用来描述roundsman,或摇摆厨师是:4 d% L* ^9 I  l1 B" f5 }; R
A:Tournant   图尔南8 C% |6 U& @3 `1 ]; n* x

$ J' [, X4 w; \, B( f/ M* r5 ~, @/ |29.Another term for the wine steward is:# v2 _- C: `7 E) v  M- H7 R& A
葡萄酒侍酒师的另一个术语是:
& w& j0 \$ ^- l2 \' e4 h! ^9 K- V* Q5 G7 m5 NA: Sommelier 侍酒师' |# X4 c7 \8 S- z$ M) _' l
6 o# s7 `( o. b8 q5 k6 M
30.Molds, yeasts and fungi are examples of a:
, x. p' h& M: k( P0 }8 C+ R霉菌,酵母菌和真菌是一个神马例子" B# h$ d: O+ H. h/ R6 H  G% }, [
A:Biological hazard 生物危害
/ z8 _; f, m8 C9 [$ Y5 s. S- |( P
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 ?2 h2 a# ]' ]9 p' ?. d根据加拿大食品检验局,食品的危险温度区在多少之间:
( C1 W5 Y* g) @. F6 o5 z6 HA:40° and 140°F (4–60°C)     4-60度
# E# h" `7 B5 M- }9 p6 t6 }6 t: I/ ~4 j9 N7 H( q0 d( @% \. \
32.All bacteria need the following for survival:
8 B9 I: z! T# l3 b  q- H8 Z  e所有细菌生存需要以下哪些内容:: Y. b# \( n4 Y. P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% n% V$ V; O3 `( x- k
. U2 [& F0 R. p33.Which of the following correctly represent critical control points in a HACCP system?
# D$ Y% p! O8 q( o以下哪项正确表示了HACCP体系的关键控制点?) A* d. r; f) x9 N. @+ q* j% Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! ^$ c# {& r- @" R6 C; t$ h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 ^% Z, ?/ T2 q" O# Z$ f$ J( u. v
  O) z6 A; S0 o& X34.Which of the following is not an example of a carbohydrate?
) H! U* Z, ], R/ n& o" ]/ z' w下列哪一个不是碳水化合物的例子?; p. j4 ]+ r# Z, ~8 Q# r1 W
A:Essential nutrients 必需的营养物质
2 K1 d" \8 v- J; I0 u) J# ~6 c  u3 |; s9 J& z
35.The process by which a liquid fat is made solid is called:
+ x4 Q. @+ w5 E$ c& s1 D' P8 N液体脂肪做成固体这个过程叫什么
  D% K  |9 q8 e& x& r% W( XA:Hydrogenation  氢化; ]" F7 t9 p) r. R2 p7 ?9 T2 v, s
& ?: i" A/ q0 J% V5 k
36.Which of the following is not an example of a fat substitute?/ p1 ?, d1 D: L( L! }
下列哪项不是脂肪替代品的一个例子
4 c7 H6 n$ R! d0 N; \* `5 HA:Acesulfame K  安赛蜜K表7 @! Y5 U9 v2 p/ h4 F$ A* ^

# ^4 Q) ^: v/ }9 v1 ~) s% d37.Health Canada requires that a product labelled "fat free" contain:
/ i9 {8 z0 ?! f# c. J加拿大卫生部要求的产品标有“不含脂肪“包括:
9 n  [' Z9 `  v( YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ v! m" n0 k5 L- A- Y! D4 M
$ P) U; u+ ?$ Z! Y# Y, s
38.Which of the following is not a problem associated with converting recipes?4 u1 M' b8 E7 h: k
下列哪项是不相关联的转换配方问题?# d$ \6 {9 u- S; w, b5 T8 A4 z
A:Unit cost 单位成本
7 Z& Q' F+ S- v' Z
- [& K' y& S! y) b4 l39.The condition or cost of an item as it is purchased from the supplier is called:  O* _5 c0 `9 i. Z: j; O$ t
从供应商采购的物品的品质或成本叫什么' o2 @! L; `$ E6 A8 g
A:As-purchased cost 购买的费用# s" `8 M+ E2 Z" P2 D0 V
4 H! @7 p& W3 D! `
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* C' U* D) j! u* W& |  o* P在新货到来之前用于日常所求的必要库存量叫什么
1 c2 Y% B0 ~! E9 n: m9 L9 s7 pA:Parstock 基本日常最低库存/ p- S0 m! w. c1 F

1 T$ ^5 V) b' b" b  z41.Which of the following abbreviations is used to describe the proper rotation of stock?' j1 [% J- L, O0 L: `1 ?. w3 ~) j
下面那个缩写是用来表明正常库存流程?
) @/ C7 K5 J7 _2 }# }) `A:FIFO=FIRST IN FIRST OUT 先进先出" g2 M. p6 s2 j4 h+ y- B6 Q# C
+ x! f( ]# x0 b7 r. a+ D* a
42.Which of the following knives is used to turn vegetables?
; t1 i3 R% I: D0 f8 U" a- R: ?下面的那把刀是用来打开蔬菜吗?
3 }/ U! e4 }5 Z1 IA:Bird's beak knife   鸟嘴刀; I9 V* M# G  q# \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 {1 V/ v5 {% z1 B1 Z* w
. B( M. r+ t/ p3 k8 ?2 e
43.What is an instant-read thermometer best used for?1 i4 M6 F" o# ~9 \' O
即时读温度计最好用于那方面?- \' `  U* B' s" f: h; q
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 n# {4 d8 }# M* W1 y# {! ^) h4 Y7 {

% S3 v+ @% M4 J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ m: {% t& O: @; o6 M9 _; b" M下列哪些金属材料受热均匀,通常用在铁板而且非常重
: ?9 j, K# p7 B( Z: e. DA:Cast iron 铸铁! j) c- B5 o; d  K
: s  P' H7 L  l# d; ]1 `) D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 U0 f/ C4 L% A6 }8 b) C哪件装备下面有一个可移动的碗和一个S形叶片?
6 i& d3 A. s4 M3 yA:Food processor 食品加工机, C! f3 ^$ P# z3 p
http://www.google.com.hk/search? ... iw=1263&bih=572$ f3 _0 B) p7 u$ f

# N# Z5 `2 i2 f' [* J2 G46.Which of the following is not a rule for knife safety?8 u, N- M: F3 ^& j. z
下列哪项不是用刀的安全规则?
) D4 M+ ?5 ^' ^' x7 E( mA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- r3 Y7 M4 K9 `! l1 ^2 g- k1 m6 l

! N! x5 j% M& ^4 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# o, @+ g( Q9 Y; a4 _: u: j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 n; O# O, N/ R3 Q7 }A:RondellES
4 L# O. P% \& N/ e  Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* G: Y+ a6 h6 P- e3 a' O# H2 q, r& y1 F: B6 i6 |- `$ h8 e1 L# j. }. @5 I
48.Which of the following is a diced cut used to garnish soups?
8 t  c5 R$ B. D6 I( q6 U下列哪项是切成小方块用于汤的装饰?
% N7 F% |' v. V) Y& ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 u; J- k& `% ~4 f- W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, ]6 {4 W, b$ t6 h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!!——
$ S( J. Q- x: n/ X9 HA:Gaufrette
0 a) ?% k9 W1 E0 E6 g: i$ M5 gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 `! E8 a8 S* o; nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 W. r1 a% }# s3 Z. i1 W& |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 O3 S% U0 _" ], ^7 M' n9 S! A

6 F7 Q0 B6 [8 r; f. C- D$ W  U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 E# D( P0 G  C
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)- n  N8 r* E6 }+ P( ]5 t' y& S
A:Cilantro 胡荽叶 香菜6 ^& M/ ?8 U( G' d' {" B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 i/ K5 }0 V3 G0 B2 U& v3 L) ~! j  \9 D$ D3 L) _0 R3 i, M
60.Allspice is made from:; K+ ^* g/ U1 S4 B
多香果,  多香果香料是什么
& q- v- E9 o! A+ E( P/ f9 ]3 {% |0 w7 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- a$ D- Z$ x* J" b3 ZA:A dried berry 干浆果4 K5 B2 ^9 Y: }) v% p

$ `" k/ N7 k* I& M: F9 X' X5 b, g61.Which of the following are used to make a sachet d'épices?
( r# P' `" G( z下列哪些是用来做香包德épices?9 z% o" Y+ j: \. p
http://www.sachetcatering.com/
+ Y6 o+ K; X, J1 I/ X( w9 h" z4 `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 h! w- ^' M) S* J: y4 `9 r
' d3 z6 w1 V7 [6 L) N" O" I# D62.Which of the following condiments are not soy based?8 N9 s; b4 ^: t! i( B9 A
下列哪项不是酱油调味品的?! N6 j; Z! P& g; c) ^' y9 L
A:Wasabi 日本辣根
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6 V  ^( m& V) D5 }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 [9 L3 ]- Y7 f9 z# A) Z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" n3 v  |  g- R% {7 [
A:Pasteurization  巴氏杀菌
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% o9 c/ J7 {  F64.Which of the following steps is not the correct procedure for whipping egg whites?/ A3 p9 [3 Q4 i. m1 Z; A
下列哪个步骤是不是正确的蛋清搅打程序?
  A7 \: q- b. i8 |A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 ]/ q. A* Y/ ?7 V
A:56g and 63g 56克和63克
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6 w' w& g5 X/ \; J66.Evaporated milk is a concentrated milk that is produced by removing
% {+ Y; h: L- c* N0 s& R5 x炼乳是一种浓缩牛奶 是去除什么做的. j/ [1 {2 M7 Q! U( `6 g  ~. I8 I' Q" Y
A:60% of the water 60%的水3 T9 s7 f* s$ n# I
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67.A method of cooking that transfers heat through a liquid or gas is:8 |( K, `8 N9 }0 V+ G$ c9 P% ^  M9 e
一种烹饪方法,通过转移液体或气体是:: r4 i* @, w5 r9 O1 F
A:Convection 对流4 y* R" v) t' |2 B, y5 I8 E

; |7 q9 Y( S* h4 B68.The cooking of starches is known as  烹调的淀粉被称为  ^! ?! J- Z8 |$ f/ z& m' C
A:Gelatinization 糊化+ q+ G# l, s5 n9 N

4 w  w2 D) u2 e+ T  X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& t: M6 }3 l/ R- @6 I) T& Z5 \
A:Braising 烤
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$ G3 E# B2 F4 |5 X) v/ q! \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:
) l* s3 r$ ]7 i3 I5 YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! p  |' o3 C; _; e
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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
- q1 x) V# S- K, ^A:Fumet 原汁
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0 U1 }/ w( T9 p( J, K- C72.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7 R' C) h! C: m: @9 q+ R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ }1 p8 @; O9 \7 A+ |. k

- F' _  f: \) _9 G0 @9 ]73.Which of the following is a principle not used in stock making?
* H, w8 ]& f2 A& ]: g! J+ ~下列哪一项不是用于制造高汤(低汤)的原则?0 H& d$ {( Q8 b$ e) s
A:Start the stock in hot water.开始在热水中操作  g% A5 v$ a+ W* v" T5 L- A
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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+ }$ [' l& [- v/ _4 r
A:Remouillage 法语熬汤
" o4 b4 d2 l" jhttp://www.haibao.cn/blog/post/176242.htm
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