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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。
7 {4 l8 j- n, ?; ^! B  X, Q3 K7 M& P  a# o" j5 M% n, A
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。
! U) J( n# M) e1 |* l/ C+ ~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5 O9 ^" k) K/ o1 c: w
1.Which of the following methods should be used to determine doneness in a New York steak?
# I" H0 b1 U" q4 l* 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)
# ~, u) s3 J# l% w* NA: pressure touch. 压力触摸4 T/ \' M, r+ m4 V# }9 O% _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" j: b% ~3 D* ^, D; _2 s1 G
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2 ~0 r0 t2 g' A7 [. U2 J. b; @
A: acid  食用酸
8 \0 ]" r; ]0 a* ]& [& ?3.Vegetables are major sources of which of the following nutrients?
8 b$ q3 b  a/ v蔬菜中包含的主要营养有哪些0 |. `3 l3 D, D) }; h$ |3 O
A:vitamins and minerals. 维生素和矿物质。
9 @4 I4 v- `8 E! F$ `5 @) G! m' N4.Cauliflower is commonly served with
$ N( ?5 y5 ]' \. H2 N: D花椰菜(菜花)最常见和那种酱汁搭配
. b- I) X% |( nA:Mornay sauce. 奶油蛋黄沙司9 K5 J7 o9 U% f% \2 s4 |
5.Which combinations of products are found in pie dough?
) O" u. \) d0 N下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! G, H. N( f  ~' U4 DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% P2 N- Z7 t+ f5 _7 D
6The French term for mussels is 法国语青口(海红)叫什么( S+ q! m, K" ^: m" W# r. D+ [% m3 ?
A:moules.法语青口,海红$ Z+ g1 g; h( t  V
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# s6 f6 W2 x; `; o; l* [4 h6 q
A:faintly fishy. 稍微有点似鱼味/ @: m, |* q( W! v3 g
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 l( N( t1 }; @4 v& |" i7 S3 BA:2 days. 2天0 q8 \' e9 R8 o: V8 V3 q% x
9.What are the principle ingredients in ratatouille?
- R- q- Y( w6 X' ~3 w8 d8 ?; d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* J3 J% {+ }2 \. j9 @3 [5 ?
A:Zucchini, eggplant, green peppers, onions and tomatoes; r- H) X/ @: C7 i5 o5 r  h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( d* \0 w/ [+ h; D/ ~( O5 }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- y$ ]0 q! q0 P! u, bA:cook food in quantities that will be used up within 20 to 30 minutes.6 t; a2 A- B4 v+ j
大批量烹煮食物要在20到30分钟内; s5 [! e7 p8 A9 c0 n, T1 i6 |
11.What person has the authority to issue a Health Permit?% a  }1 |- x1 \6 _8 U, T
谁有资格颁发健康证(卫生证)。- c" f* k; [4 ]- `( ?' O
A:Medical Health Officer.9 R' I; f( q1 u; w9 y, H* M' {
医疗卫生官员。
) x5 v- \2 N7 u+ d12.For what period of time is the health permit valid?
2 W) h- ^7 m' J; ]$ Z" T5 r健康证的有效时间是多久?
9 O: h& J- x' }2 |) t- cA:12 months.12个月% s1 |  M. R0 G! y% A1 V* A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 o" Y" [! i! H4 z在食物和饮料准备区,通风系统换气的标准时什么
' A8 |  l/ m& C' ~1 Z" `A:08 times each hour. 每小时8次
* o, T) Y% q3 A7 ?/ ^; o14。The minimum temperature for manual dishwashing in the wash sink is8 r- f' X' Z- Y; T; u, ?
手工洗碗,洗碗池的水温最低多少度?
, d% B$ [8 l) m" w+ M6 y, _4 dA:110 degrees F (43 degrees C). 43度+ w! ?* w, c, R" a
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( G* \* ]( r4 N用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  Z+ u3 u% O8 Z& fA:180 degrees F (82 degrees C).  82度+ u( T! X( D" D* c5 b% _
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ l5 ^! K4 g- e# S+ D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* h, N$ A$ \% C5 F* a6 M
A:en papillote.  法语自己理解7 z% k7 h/ ~8 `2 }( o4 f! X, F
17。Wing or Club is considered a
  f* d# K9 {% ~3 `翼和CLUB 被看做是一种...
% E" u9 W1 D5 [/ ?) jA:Bone- In Cut     带骨切
/ L# c! h6 D+ g8 e4 \. Y! a18。New York is considered a   纽约牛扒被看做是一种% c( j. o4 O; a* P
A:Boneless Cut     无骨切
' [3 ?0 k/ i7 w+ G  {! `5 k+ m4 n19.In general, a court bouillon for freshwater fish will contain& ~& Q" T4 R; M6 a0 {1 H
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
( R' p& `' [, ^" A4 A5 xA:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 P. F0 H; H" B6 E' `: N5 C, {9 D
和做海水鱼同样数量的调味料和香料) k0 t/ Q& c9 `) j" L. P( T
20.Anise is very similar in flavor and appearance to; j3 }6 b6 S' Y1 N* t
八角和下面的那种原料有相同的味道* g6 @7 ~1 O/ {
A:fennel  茴香
' k4 c2 o* B6 g. E8 \3 D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 s7 J  v, y0 e9 ~
下面那种原料更像大葱且有平面的叶子
4 F& u( `" J/ K7 d" }* S7 y# ^) lA LEEKS  似蒜葱 (这边人叫京葱)4 r3 C0 C7 T' I' ?" u" k$ G( I& \8 R; B
22.Which of the following cutting shapes refers to a small dice
- J1 R+ L: Q# L- K0 O8 B下面那种刀切形状指的是很小的粒(末)
( a, q9 V: h  p3 G; @( W: CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 B5 {/ H" n9 }. V! P  c/ Y
23.Oil is added to the water for boiling pasta in order to4 W6 Q" w9 P% X* w' h' q' n
向煮沸的pasta (意大利空心粉 )中加油是为了
/ O/ w8 D0 y' k2 |5 ~A:prevent the pasta from sticking and to minimize foaming action.
0 M+ O8 T# X& E4 v防止面条黏合并降低发泡。
" b9 m" Y4 i6 s* b" ], ?6 ~24.Which pasta dish features pine nuts and basil?
. `7 ]! I& y! n2 T8 ]& x, o. z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- T$ S. s4 O8 Q3 P2 s5 uA:Pesto.一种绿色的意大利面酱
! R4 [* F; B$ G/ l1 W! shttp://www.tianya.cn/techforum/content/96/563836.shtml4 A+ X$ k' m# a
' I' V" O) e! e" {
25.Which of the following is a spring vegetable similar to spinach?
% p5 g/ j" j: j. L9 h下列哪项是一个春天的蔬菜类似于菠菜?9 A  |0 M  @, M0 {! U# o; P
A:Sorrel. 酢浆草。
0 L% x. j9 j; m) ~6 L4 p3 [1 x0 Khttp://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
大型搬家
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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:
0 }; @8 P/ v. S7 a7 g+ k5 [' {哪位厨师最早带来高水准浮夸的美食
+ q/ h# |: p* {# M/ \, y3 w  gAAntonin Carême 人名 安东尼·卡罗美0 p% D" V7 U' T2 @* `6 a6 s
7 _9 q# v+ e: [' Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  N# g1 D0 l4 |0 K0 u' ?0 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 s  _+ H$ B, J& G1 u- H% t
A:Cast-iron stoves         壁炉( `* k/ W1 Y+ c/ |% A/ S& }
http://www.usstove.com/products.php?id=6
8 p: S% g, z1 `. M, n: f3 Q' j! D$ q( R5 b0 y* F  I/ n% L
28.The French term used to describe the roundsman, or swing cook, is:
" N6 r6 y7 V! U3 r3 _* A) t7 D) @法国术语,用来描述roundsman,或摇摆厨师是:6 f) X+ L' `: J" d
A:Tournant   图尔南
$ V7 q  ?- P9 r5 G' W! \2 d' d; {5 P+ N8 [4 n3 D: \
29.Another term for the wine steward is:
  _) u# g3 q( S0 k+ w葡萄酒侍酒师的另一个术语是:! U8 o0 m2 W! d6 e
A: Sommelier 侍酒师
6 d2 r/ q" O* G# `1 u) T/ q3 t5 R/ M! A6 H* z% a2 x+ f7 j+ F
30.Molds, yeasts and fungi are examples of a:
, y9 y  `& m; M) f霉菌,酵母菌和真菌是一个神马例子
$ c) ]* ^% v( a8 h9 wA:Biological hazard 生物危害/ G" s( q; Q  r' i3 V

) B- J% h5 V8 V, |; ]1 _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, Y8 N2 W# f4 f0 {$ g6 u  K根据加拿大食品检验局,食品的危险温度区在多少之间:( J/ Q5 W, B0 @, F; J  i# x
A:40° and 140°F (4–60°C)     4-60度
0 b( q" i: V, [0 ~% H
. k: v: a1 g5 H- E' `32.All bacteria need the following for survival:4 @" N- Q; w; i1 [- q9 `
所有细菌生存需要以下哪些内容:
) w  ^! a/ J" i2 ~0 B( z0 `A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% y" Z& D4 B! w& v$ n$ k* K
, v, _$ x5 \) {2 H4 X4 k& p. }
33.Which of the following correctly represent critical control points in a HACCP system?# A$ t! O# |+ ~  q1 U' ?. F
以下哪项正确表示了HACCP体系的关键控制点?
* J/ g2 A) p1 U# a) c2 v2 RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 p7 J3 e1 ^6 l$ N- n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
6 N7 G; R5 n! [9 e
+ T1 S* h0 X8 b+ f( [$ d% [34.Which of the following is not an example of a carbohydrate?& ]7 t% o+ B' h. y: b" L
下列哪一个不是碳水化合物的例子?
! g* n4 E# ?  H8 ~4 m2 dA:Essential nutrients 必需的营养物质
3 z& w2 P* @8 `, J  v2 L6 j
% [( V+ j" P6 K0 [% r35.The process by which a liquid fat is made solid is called:
- W/ [! g* O. Y6 }- C' f液体脂肪做成固体这个过程叫什么% c  S1 _4 Q$ C9 M9 f
A:Hydrogenation  氢化" z0 ]# J; M, Q, X: z

3 ~1 e2 ~( n. O" j, b. E& g36.Which of the following is not an example of a fat substitute?' I$ H$ n: y! }. x: v+ D8 c2 \
下列哪项不是脂肪替代品的一个例子
$ p  N  E& I( {5 S. l9 WA:Acesulfame K  安赛蜜K表1 b4 d0 [( Y" _( I9 A: J
+ Z; z! [' |# T; S% K
37.Health Canada requires that a product labelled "fat free" contain:+ t  R- S$ K- ^7 Y
加拿大卫生部要求的产品标有“不含脂肪“包括:7 q; ^2 u1 K7 K) X8 @2 a+ q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* X% V% a' d  T, T8 ^# o. h
/ y* C" W* V3 B7 k! C$ E, y( _$ n38.Which of the following is not a problem associated with converting recipes?$ Z' S; E5 c: I
下列哪项是不相关联的转换配方问题?
0 Z7 l+ r: H/ y/ z, B. w. ?A:Unit cost 单位成本: G/ n$ j0 T1 w2 e

5 }# j0 a. W$ K9 w; A1 `39.The condition or cost of an item as it is purchased from the supplier is called:- N% {7 `8 p; \. Z3 r3 I
从供应商采购的物品的品质或成本叫什么
0 ]2 x5 P, F7 j# ?" R7 zA:As-purchased cost 购买的费用+ u! Z, _$ X8 B, ?4 P3 \  h  V
& N' V2 W- p- T1 C0 Z1 F
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 q% T5 i" ~  }4 H% [. P1 j在新货到来之前用于日常所求的必要库存量叫什么
3 i# P6 v9 D2 A' o3 KA:Parstock 基本日常最低库存% W" F% B# p# G7 U
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ m/ C9 G( k! J, s7 @7 Q( B下面那个缩写是用来表明正常库存流程?3 r- f3 k! ~' a9 d# F- m# ]# y: I
A:FIFO=FIRST IN FIRST OUT 先进先出
6 y* R; {1 P' M" Q6 W# U5 g2 u% V) F6 P, |. E- [7 n
42.Which of the following knives is used to turn vegetables?
. w/ d" c0 F! Y下面的那把刀是用来打开蔬菜吗?4 s9 ~2 D& }8 k0 i. r  ^
A:Bird's beak knife   鸟嘴刀0 R8 `% A! S: q1 k% n3 ]
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 y1 j7 D! m. f; q' d43.What is an instant-read thermometer best used for?/ M' [  M6 R* ]% ]" b
即时读温度计最好用于那方面?+ Z, M' a: R- o% q$ P6 \, x1 M
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 h' K2 }, L. p" K

, I1 m- q1 B  W% W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ E4 C- Q4 e- V+ @0 C/ M  f0 B$ |
下列哪些金属材料受热均匀,通常用在铁板而且非常重  A* g3 G5 }! v5 V4 ~5 R
A:Cast iron 铸铁
5 c) h6 k2 L% v: M- |
& e) S$ \0 T8 {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- o  X# i" x8 [) [; y% ^2 a/ ?
哪件装备下面有一个可移动的碗和一个S形叶片?! V6 t/ g7 i4 U8 }! g
A:Food processor 食品加工机
' P) P! ]* f6 j5 U2 y+ s. {http://www.google.com.hk/search? ... iw=1263&bih=572* M& O" O- A2 V+ C
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46.Which of the following is not a rule for knife safety?
: V9 T# ]9 y5 P6 b0 l9 a. M. z下列哪项不是用刀的安全规则?
: e" M, U' Z: C) e4 o3 d3 WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ }: Z: O, w) a: I; w6 f, e

0 O# W8 v5 N% r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' w* J: `+ `" S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& B7 e* _+ Z6 [5 r; v
A:RondellES 0 v2 m8 w9 I* L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 I8 L) K, v3 S9 @! p% r* q

6 Q/ g  t, @7 b9 e. U48.Which of the following is a diced cut used to garnish soups?
4 A& |- }" Y5 o6 d' L& N& l下列哪项是切成小方块用于汤的装饰?  |# g# {! h1 q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" E% }: k$ {5 V( W3 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( B( N5 P9 ]# _$ ^2 h- V: T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!!——/ G7 a9 _# A1 A" L$ S  y
A:Gaufrette . g3 g" A8 P9 d, P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 k! H" ~6 Z! N8 v2 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 t; B! B9 E: N- f3 v* }& mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# v7 w! h9 b- S; q' l4 e9 N4 M
3 N' V; m( E! l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 o4 o4 ]5 \: m- d3 d+ V$ I! h: g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)( G6 H7 i1 n9 v4 E
A:Cilantro 胡荽叶 香菜8 J/ |# R$ ^3 d/ y3 J! r" X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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4 U! g6 q" w& N4 M# e. B60.Allspice is made from:3 R/ k0 U! K- r" D( V1 {9 Q2 b5 }
多香果,  多香果香料是什么
, V% @. m4 I! F& n% d& p; Q/ Z% shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 V% _  m  X# V; LA:A dried berry 干浆果7 ?. O& Y2 u% h0 w$ @" \
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61.Which of the following are used to make a sachet d'épices?
# Z! ]+ y' U$ e: c! P下列哪些是用来做香包德épices?
  L$ s+ {5 ]  Lhttp://www.sachetcatering.com/
% ^; D2 g2 y$ g1 @6 gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 X: k; l& \& J, K' G$ W! X
4 A5 u4 {) ^. `" o* R: U
62.Which of the following condiments are not soy based?+ T- V: W2 [$ G% c
下列哪项不是酱油调味品的?9 G% A7 q# @. v2 h0 F8 ]
A:Wasabi 日本辣根
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; C# a  c; z9 K. \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! g6 V2 Z7 @% r1 [; \
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:9 ~! I2 Y/ X% K; O% g
A:Pasteurization  巴氏杀菌% E8 Z% l" e0 L- \; J
6 H8 F+ p  e! [) t
64.Which of the following steps is not the correct procedure for whipping egg whites?# W" ?1 Q3 a( G/ @, r
下列哪个步骤是不是正确的蛋清搅打程序?
' X  i: E$ H! N( D; \A:Allow to rest before use. 允许休息后方可使用。* p) K; @, r  Y# B& m7 t4 B; O
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
- w" \3 _( L3 [+ Q$ s) O; H2 bA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing: x0 w/ t& N: Q) L# ?* l
炼乳是一种浓缩牛奶 是去除什么做的, d# O( F3 b  X+ Z9 ^6 Q
A:60% of the water 60%的水2 n+ R; ~3 n' Z  v) p. y' w5 A
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67.A method of cooking that transfers heat through a liquid or gas is:
( T  l! z5 I! G9 ?. Q一种烹饪方法,通过转移液体或气体是:
& _  W7 q7 @( a7 w4 o' HA:Convection 对流4 {1 |* ]$ [! p. x5 b: E
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68.The cooking of starches is known as  烹调的淀粉被称为
$ J3 E7 a: r7 L1 h0 Q  aA:Gelatinization 糊化- N$ F+ n9 e/ c8 I( ], a( N3 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?
3 I6 d. N4 B) o) MA:Braising 烤; E) u$ P+ p6 Y& Y9 T5 i

! N1 `, c3 u1 G7 P70.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:
! g8 ~! Q- ?9 M# ]% `8 n2 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ f7 k# i' u' j' z
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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: j+ F7 j* E' Z
A:Fumet 原汁. ]. ^- }6 J' }' t/ g% ~) C; P0 X/ O

. P; s7 k9 x  X: k) h3 K& {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
5 ], a) Q- ~* k. h3 Q6 ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& j! @/ [, C* |) N) s% E

$ Y' o. S% k* g* s; N73.Which of the following is a principle not used in stock making?
! f( T2 G% r! h  U9 {下列哪一项不是用于制造高汤(低汤)的原则?& ~5 J$ Z% q2 I$ k$ N1 l
A:Start the stock in hot water.开始在热水中操作
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9 }0 |; ^/ M- r% k* b# 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. ^" s8 W! b( D; l: u5 v
A:Remouillage 法语熬汤
3 ~, t+ T+ r0 J4 ]6 w2 h8 `* t4 a/ P* Ghttp://www.haibao.cn/blog/post/176242.htm
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