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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。; i3 l; O  s8 G- _! f' d

8 j! F3 e. l% y0 R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。
: x, t; d8 E/ H0 {4 d' 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
) h3 y  L1 I2 U, y: @" I1.Which of the following methods should be used to determine doneness in a New York steak?( A9 y2 D6 `  a. G0 N) y+ o* l6 F
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)
" G4 j- |- v6 X' s9 ^( X. NA: pressure touch. 压力触摸5 R5 H$ E7 u' o' ?
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; Y0 a: c3 i2 T, b( v, I7 K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# p# f3 v% J, @+ J' P
A: acid  食用酸2 J7 S* |8 a) F1 X4 Y' w
3.Vegetables are major sources of which of the following nutrients?
' r2 C* F+ n) D. B蔬菜中包含的主要营养有哪些" H& S- |0 |' Q+ M5 r
A:vitamins and minerals. 维生素和矿物质。
. n) G# w2 s- T, Q1 a6 |4.Cauliflower is commonly served with
* S, Q: O; I& i0 i( H花椰菜(菜花)最常见和那种酱汁搭配
) v1 }- i* s8 y: V0 n( K$ lA:Mornay sauce. 奶油蛋黄沙司4 J6 N( F0 `8 v
5.Which combinations of products are found in pie dough?6 n# s7 S4 d! }) d9 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% W: }4 ^9 Z' D+ @/ F* H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) m; h; c% k- j  g' ]+ W  t6The French term for mussels is 法国语青口(海红)叫什么2 N8 G( A  ~# \$ ]
A:moules.法语青口,海红
- O2 m7 F% l7 m7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 ?1 h- n; i* l6 L' d$ m
A:faintly fishy. 稍微有点似鱼味
: _9 f! m, c: `3 W* T0 J8 J& R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 T- ~: V3 C; W. Y. W1 ]5 d' |
A:2 days. 2天
1 ?+ ^8 ^9 v# I9.What are the principle ingredients in ratatouille?
4 V7 y! c' e* ?* F# ~9 ~$ m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 g  j8 t1 n2 y$ j4 kA:Zucchini, eggplant, green peppers, onions and tomatoes
/ ]( B; V' X# d! M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ |& y: _  \/ R  x8 k10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 P; _5 @8 y9 ?4 f! SA:cook food in quantities that will be used up within 20 to 30 minutes.
3 m+ z8 t9 r% u5 \4 O. a大批量烹煮食物要在20到30分钟内8 f" O  r2 J- _9 V) r
11.What person has the authority to issue a Health Permit?
5 x& Y$ e2 M5 T$ T谁有资格颁发健康证(卫生证)。
3 U7 q6 Z7 s, U" Q3 ?$ E3 kA:Medical Health Officer.
( ]8 M5 q; v) Y1 R. u医疗卫生官员。+ |6 m5 a" @; Z
12.For what period of time is the health permit valid?% q6 R$ W% L! V6 ?
健康证的有效时间是多久?
% o6 n) T% S! H" VA:12 months.12个月3 E& k0 m9 {5 J; Q( J/ i1 `/ y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air, D! u. ?4 }7 G: |2 ]+ J* h
在食物和饮料准备区,通风系统换气的标准时什么/ N: u4 A. p( ]7 B" T6 R+ `
A:08 times each hour. 每小时8次
2 c2 ?- [$ o9 l/ J14。The minimum temperature for manual dishwashing in the wash sink is
7 x# d- ~' B& `% B* e1 Z2 O# o手工洗碗,洗碗池的水温最低多少度?
% X) f0 U/ V7 ^0 ^; GA:110 degrees F (43 degrees C). 43度
! \5 t- @# n: N+ \$ F/ U0 r7 H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* O0 t! ^& O9 u, W0 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  b& K. o& |0 ~: b
A:180 degrees F (82 degrees C).  82度  H& {7 j: {5 u, Y$ C5 h" }
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 B* t$ J. b# I& q用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) t* Y+ R9 P3 w2 b/ U7 `: J
A:en papillote.  法语自己理解
2 x. ]3 [( }% M8 t) a5 e17。Wing or Club is considered a
1 }' d. Q( Z0 ~9 g, r( H翼和CLUB 被看做是一种...
! J1 z3 S. ?' KA:Bone- In Cut     带骨切
2 B5 r9 [" |* W7 j  g0 b+ d18。New York is considered a   纽约牛扒被看做是一种" r! P% X8 Q, t% \! o$ F
A:Boneless Cut     无骨切
: e! U- S/ ^- m3 X. _  N19.In general, a court bouillon for freshwater fish will contain
% a  T4 d& u/ C+ m5 j( w: w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" t7 e* ~$ {$ ]+ x! V- W8 Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' z2 V  \, u/ j0 e和做海水鱼同样数量的调味料和香料
5 [# C; E5 i9 @. w+ P  m20.Anise is very similar in flavor and appearance to% _& S: l8 X7 A+ a7 k
八角和下面的那种原料有相同的味道
; w5 t" L% p6 ], h, T: C) P2 x, x* oA:fennel  茴香3 _% Y0 e% f  q7 t) m
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 @7 L& }% Q3 u. Z0 |0 m下面那种原料更像大葱且有平面的叶子
% O. K0 x% T# |, |A LEEKS  似蒜葱 (这边人叫京葱). m; @1 q  n2 j) O5 ^* A- F8 e6 b
22.Which of the following cutting shapes refers to a small dice
! w$ O# R3 l  q- `3 N: r, U! d9 q& p下面那种刀切形状指的是很小的粒(末)- @0 C8 V" C4 r' U5 C$ }7 A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. a* j; L' g3 r3 K23.Oil is added to the water for boiling pasta in order to) N8 _4 t  N) E( L$ \$ F7 z! b* u
向煮沸的pasta (意大利空心粉 )中加油是为了/ A  m) {5 k' G8 J
A:prevent the pasta from sticking and to minimize foaming action.
! q2 q4 Q& y5 |2 k9 {* h防止面条黏合并降低发泡。
7 L$ J! F) Q9 Q" ^8 C% t# `4 S' _+ z* T24.Which pasta dish features pine nuts and basil?, Q  B8 Q( p% k( \1 U5 r
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 q6 Z3 S9 [4 ]: ^, q& P2 \# a
A:Pesto.一种绿色的意大利面酱
; `( _4 v) z3 ~8 i' e4 |http://www.tianya.cn/techforum/content/96/563836.shtml
* e: T+ G, \/ m+ |( ~. Z+ o
( |- j# m# t( b$ y# Y! e0 V25.Which of the following is a spring vegetable similar to spinach?  m/ V. {' I) z
下列哪项是一个春天的蔬菜类似于菠菜?
  ], V) [5 ^1 `  h% e) ], cA:Sorrel. 酢浆草。
3 ~- d" c/ [* H$ x6 l9 ^9 ^& thttp://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?
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:
; C- V+ @. Z" p2 y% i+ v$ R哪位厨师最早带来高水准浮夸的美食
4 }5 F5 O8 {; {4 M" LAAntonin Carême 人名 安东尼·卡罗美
5 F* m2 Q% x" c5 d. {, s6 s; T' J' b. {& B; l7 ?1 S: {  `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ |( d. e! o0 ~: d% H8 ~6 n! T下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# I5 m7 k3 \: Q6 j& nA:Cast-iron stoves         壁炉
1 n% ^0 n7 W- `9 M0 k( |' nhttp://www.usstove.com/products.php?id=6
0 X+ w4 W' R/ a7 d
& Q1 B: t" M1 M' ^# g4 e" N2 P28.The French term used to describe the roundsman, or swing cook, is:
6 J4 j$ ~. }" M3 ~7 {' F9 K法国术语,用来描述roundsman,或摇摆厨师是:
+ g8 r# O# Q: M# xA:Tournant   图尔南: {% l, o* O0 O  O
% W# K9 ?, p1 Q- A9 ^+ ]
29.Another term for the wine steward is:# o! Y  n% V4 i
葡萄酒侍酒师的另一个术语是:
5 P* m3 G( o: Q! @! e1 Z1 cA: Sommelier 侍酒师+ f& E- r$ f' S9 l7 }
4 }8 @3 y" X4 O+ n9 n
30.Molds, yeasts and fungi are examples of a:1 B' s. o! B# q* E1 E2 A
霉菌,酵母菌和真菌是一个神马例子
8 m; |- G! o4 H. E. WA:Biological hazard 生物危害
4 N; I% W: L) k2 P  ^, M5 ^3 W. |, e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& c4 K& T1 [, O' {* A
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 q. x, b4 f4 A$ m8 n3 w  _/ H5 LA:40° and 140°F (4–60°C)     4-60度& Z* c( V  W! ^  h9 D

1 V% N$ i, e, s* @, A5 v6 Y32.All bacteria need the following for survival:
1 f( A) o) k4 i5 k6 K! K5 Y: K# J所有细菌生存需要以下哪些内容:
  o) t! W  U; j7 O3 k6 i2 A+ c. i  V; @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, L9 h3 `: X  n( Z0 w! P8 T
# k2 H* h4 l4 g/ I" z. i& H
33.Which of the following correctly represent critical control points in a HACCP system?% Q  z" X2 E, s+ v* V$ M
以下哪项正确表示了HACCP体系的关键控制点?9 _, |+ r: ]2 c" R6 l9 T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( v* R5 u9 o$ {4 N* c食谱,接收,储存,准备,烹饪,保温,冷却,再加热" J; a" v* ]1 u( W- b1 A

% m& K/ f1 C0 J3 m3 [% y34.Which of the following is not an example of a carbohydrate?
' E, @7 x5 R3 w2 W+ i下列哪一个不是碳水化合物的例子?) j1 X0 O  p1 I' X
A:Essential nutrients 必需的营养物质
5 H% G; I8 C4 {. Q4 p. E. C; x6 M0 W1 k% H0 O
35.The process by which a liquid fat is made solid is called:9 U# i! u7 w. m* [4 W' }% C, r* Z8 J$ ^
液体脂肪做成固体这个过程叫什么- M+ R/ E1 {2 u( ~" O0 F) I8 g
A:Hydrogenation  氢化7 L+ U3 e: d( d  P! Q
+ C% l0 i, [  z; S6 W
36.Which of the following is not an example of a fat substitute?
2 k( j% ]" b5 g; c) i5 @下列哪项不是脂肪替代品的一个例子( S: C! ^/ l3 W( K1 a, D
A:Acesulfame K  安赛蜜K表- M, _' P( t( @; n* W# y+ i) z% d; E, Z

  Y5 s1 o0 ]1 s37.Health Canada requires that a product labelled "fat free" contain:
; \5 _: {, ]# A/ }  v1 |加拿大卫生部要求的产品标有“不含脂肪“包括:
7 {& M, ]% o3 U/ x% }  t+ P9 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 g% s$ T2 e  M" s( P

3 o) Z, m. ]# x+ K8 H38.Which of the following is not a problem associated with converting recipes?: C7 g/ C9 @* }
下列哪项是不相关联的转换配方问题?0 s" K) B# F. V" m! H
A:Unit cost 单位成本
: W: p7 x8 m1 l
* O4 e' z# D, j$ X/ m! o0 N39.The condition or cost of an item as it is purchased from the supplier is called:( I  T; y! U( D3 D4 o  L
从供应商采购的物品的品质或成本叫什么/ u4 C1 Z* X- P- ~: y) W
A:As-purchased cost 购买的费用
, o# K8 C2 s% _- ]! u; f
) B0 R) Z; S! }3 S+ C! v. z% [. l40.The amount of stock necessary to cover operating needs between deliveries is known as:% g/ w3 \1 p4 `. r$ x$ {
在新货到来之前用于日常所求的必要库存量叫什么
% {, }* d. G) C3 Y% B, K0 }; _A:Parstock 基本日常最低库存
- x4 E0 k- G6 L. i; [
' t6 j; }! |7 M( J6 f. Y' N41.Which of the following abbreviations is used to describe the proper rotation of stock?2 r: i3 E  V2 ~5 r) F
下面那个缩写是用来表明正常库存流程?
: ~6 r* K% ~: lA:FIFO=FIRST IN FIRST OUT 先进先出
: l& n4 `/ V* n& h; |
/ S& R: {4 N# }  Z# n2 w$ [! J42.Which of the following knives is used to turn vegetables?
% ?) R4 F( S3 q" j! V4 ?( H下面的那把刀是用来打开蔬菜吗?. h0 _2 q, X! W8 v/ P
A:Bird's beak knife   鸟嘴刀
" X& E9 ]0 }6 k  l4 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ [. p  c5 e* L: x) b/ x# g

& |& Q3 C: e. S43.What is an instant-read thermometer best used for?/ @& i8 T+ |1 ^. ~
即时读温度计最好用于那方面?% ?+ h4 ?' x% C, h. N: H
A:Checking the internal temperature of a roast 检查被考物品的内部温度. k" k' ~- j) X( i. l. z
. h6 V& C" @+ }/ h9 K$ Z1 [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  l( m( f- L* k- G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ T0 K! B% Y" j" P* a) `! {A:Cast iron 铸铁
/ k3 b: ~' @+ k) v: ~  n* C3 d: J% o* d3 u% J6 ]- e" C. B9 [
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* z. K! @' n1 `: `( ]: }哪件装备下面有一个可移动的碗和一个S形叶片?0 p; o/ q/ N' ^, w7 _
A:Food processor 食品加工机7 j" h: _0 u1 D6 p# P0 |+ Y! I
http://www.google.com.hk/search? ... iw=1263&bih=572
% O" ]: Z- M, n  G8 A/ o( M0 w* [% l2 ~2 T
46.Which of the following is not a rule for knife safety?, @5 O# ]5 s& g) h8 i8 H
下列哪项不是用刀的安全规则?
& V1 b9 D/ {0 P( S6 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. U8 y2 U9 Q  N( {- R0 {& H6 n5 k4 J# U) c1 e9 w' P
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ t) ~- R9 T& w  g% ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% K1 D3 e* d6 b2 o. U$ ?+ t7 e
A:RondellES
! W9 G. ]0 m2 ]2 K/ B  |7 z1 g$ shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. k6 `0 |$ L$ R' [7 W6 f( J
. I; X0 a! i2 s' H+ Y6 ]48.Which of the following is a diced cut used to garnish soups?
( \! A5 ~+ g1 u! k" r' T) R下列哪项是切成小方块用于汤的装饰?
' U5 D# P0 X+ i' A- U( }" xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& C) Z" y1 g5 V7 G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. k( V- z, H/ ^9 [2 O5 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!!——0 M; U, W* t$ j$ |5 ^+ ?  _
A:Gaufrette
( u1 E8 `' H% uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 X& M& a& }( F/ }$ O& @( k: U* a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ Y6 k. o3 K) y% eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- v; H$ _% K% ?

( i2 d+ A% a1 y1 m2 p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( d# |% h% ~6 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)
$ o( N; X- a) j0 v3 e+ Y" xA:Cilantro 胡荽叶 香菜: M7 \4 L( X5 v# R6 F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 K/ A7 f- T7 U( h: S8 N9 u7 H5 Y
60.Allspice is made from:3 d1 B$ @1 u8 v1 l4 T0 b- b& `
多香果,  多香果香料是什么0 @' W0 W: U: l, U0 b+ L' Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 w7 \2 C! e/ sA:A dried berry 干浆果- p4 L  Z- X5 }& J2 R: v, d9 g: H+ o

! A, V% G+ u: a8 d: O2 h4 N61.Which of the following are used to make a sachet d'épices?# A7 K, O6 |) b: M$ U  T' X0 z
下列哪些是用来做香包德épices?
5 W: s* Z0 f3 c* z' F. O% y- v  ihttp://www.sachetcatering.com/& h1 S* y+ g5 L; H, c" c3 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 S- E. t( H9 P! k1 [+ z3 b2 R/ w( m
62.Which of the following condiments are not soy based?3 o* R, C2 V5 R2 N( \% ?
下列哪项不是酱油调味品的?3 O0 K. X% U8 p0 v) K* [8 v5 s
A:Wasabi 日本辣根
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6 ]4 b4 J# c7 t7 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 y# C1 |' R+ S* |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$ j0 g+ ~7 |0 V  X# |: D
A:Pasteurization  巴氏杀菌
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; {4 V: \8 K& z) u4 d7 }& o; z64.Which of the following steps is not the correct procedure for whipping egg whites?
/ p/ ]  S; n! Y+ G& @- a+ M5 a下列哪个步骤是不是正确的蛋清搅打程序?2 |7 k4 G. C+ K1 h  j! S# F; s
A:Allow to rest before use. 允许休息后方可使用。# F/ p* }' i( m/ E
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 v/ @- d; O$ Z
A:56g and 63g 56克和63克/ T- Y, m' L* d6 L* O1 x* Z! V

( ~* o/ b/ X3 ]& l: F" `2 V66.Evaporated milk is a concentrated milk that is produced by removing
1 `4 S$ W7 z7 k炼乳是一种浓缩牛奶 是去除什么做的
$ ~* Z# q% b  j: I5 S/ K, mA:60% of the water 60%的水; ~) F4 K4 Z, L7 t( {; }  `- ]! f
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67.A method of cooking that transfers heat through a liquid or gas is:3 e/ L/ f" T, o- `' B) Q  p
一种烹饪方法,通过转移液体或气体是:
# z6 @* j* H4 S8 n* X. _A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
2 [! M8 p0 C; M9 @& R( N; a  Q! KA:Gelatinization 糊化7 J: ^, X" w2 j" e8 f
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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?# E) v5 h& g' ~& b& ~, `
A:Braising 烤8 v2 |. ?, I: {( W+ l9 Y1 R
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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:, m2 a* q$ ]4 w; t
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# \: w* N+ t, m" @/ b$ }
A: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
, ?, |) `" o. O8 ?' b; Z, W/ m5 m6 YA: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?
" V; v. E8 v$ f) q% }下列哪一项不是用于制造高汤(低汤)的原则?
, c. [8 S/ |- f" K2 f+ MA:Start the stock in hot water.开始在热水中操作+ j  K5 D, s5 p, W3 ~* _
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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
- {' V% n  ~8 Q; _9 W" HA:Remouillage 法语熬汤
/ \) y6 `( ~. P; ?- q* E3 u6 uhttp://www.haibao.cn/blog/post/176242.htm
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