埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8412|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。' T3 B( {- T& m' V0 n0 Z7 |( v( l
7 k$ v  s+ I1 ~( ^7 ?" R4 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。4 O6 g" A9 Q1 ^8 Q
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
4 J, o: u& z' h4 }) O1.Which of the following methods should be used to determine doneness in a New York steak?
' Y% R# e1 n: B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)
# c+ W9 N& h/ b3 {0 q& r. bA: pressure touch. 压力触摸
( ?  k& r+ X" v/ N9 Z" ^! S; T! O$ E2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* R: M: t. ?: f; B6 P# ^8 J* T
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: J. O1 H+ R. P  F% ]# j( Q8 |5 F
A: acid  食用酸9 z* h8 O* b. \7 L5 e; A
3.Vegetables are major sources of which of the following nutrients?
9 l3 {" I% k( b. N- m7 f0 U( q+ s4 \蔬菜中包含的主要营养有哪些7 [5 i3 ?2 w2 Y$ J) \8 ?
A:vitamins and minerals. 维生素和矿物质。
6 e+ I8 N2 n7 y- @$ n6 l- |' ]' P4.Cauliflower is commonly served with0 |7 A% ?9 C) Z7 ]
花椰菜(菜花)最常见和那种酱汁搭配
' Y+ \, w6 L! S, @0 VA:Mornay sauce. 奶油蛋黄沙司
+ X6 F. t' ^& Z/ P5.Which combinations of products are found in pie dough?0 V5 T( x, O+ t2 u; w% s
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 n* Q: U5 h* I" ~# Z- L/ E9 S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& X- y" Q8 {/ y: r' C3 a, o% T( G# F
6The French term for mussels is 法国语青口(海红)叫什么6 u" L1 u/ ?' h$ A9 T" X' }
A:moules.法语青口,海红
2 x2 y1 T; R1 C* W7 w, i7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. [( m0 k: B. I% |- f
A:faintly fishy. 稍微有点似鱼味
$ ]* b! g& I1 E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ J) J4 r/ N; f* Q: t9 e# xA:2 days. 2天
( t  k) B& D; w- ?+ u9.What are the principle ingredients in ratatouille? " D+ L; {& F! a# U. J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ }5 D/ d, d8 Z8 L) D+ B
A:Zucchini, eggplant, green peppers, onions and tomatoes9 t5 f1 J) t. \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 v& j" p4 u8 g8 Y1 }  u8 _0 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( C0 y6 t6 ~5 n0 d  H+ W7 _" O# w
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 q. t& x8 V3 u  o大批量烹煮食物要在20到30分钟内
% Q5 d9 E( X/ C3 {5 F' X8 S8 m9 T11.What person has the authority to issue a Health Permit?9 D4 u4 Z) m& ?" I* l$ q$ |" `2 L
谁有资格颁发健康证(卫生证)。2 r( _' N2 V# c( A5 K4 ]3 ?7 d( \
A:Medical Health Officer.
) Z0 u  k; S* @6 ?1 }医疗卫生官员。9 Z" c! _- S1 b
12.For what period of time is the health permit valid?
. A3 W& G% r' n  k9 T4 I- r6 w5 l0 a; O6 q健康证的有效时间是多久?- H! {5 y9 a% I2 r$ o. M* k
A:12 months.12个月) L# p2 T) b# I8 n5 |8 A  ^
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& R$ G5 ^* ~$ D7 ?2 u' _' p! H在食物和饮料准备区,通风系统换气的标准时什么& s' W1 k* X3 d" @5 i, j
A:08 times each hour. 每小时8次4 c3 o2 g" D6 y. U4 P
14。The minimum temperature for manual dishwashing in the wash sink is1 w  n/ X. ~8 y% \
手工洗碗,洗碗池的水温最低多少度?$ p7 r: P' j+ m. ?
A:110 degrees F (43 degrees C). 43度
0 C  ^1 B- b& z( m3 [( \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( M7 `0 r. G/ z/ }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( @, B$ l+ g% c6 I/ g- [, g* E$ jA:180 degrees F (82 degrees C).  82度
' g: s. k2 Y* O) a, D8 J% r, m" Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 |+ `. u8 s* t3 p6 [% k0 o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), S) F) i# _4 K3 K; `' N$ o
A:en papillote.  法语自己理解$ d8 r- j& ]0 \0 D/ p
17。Wing or Club is considered a
* w& L6 u! [. x, ^( Q6 U. _翼和CLUB 被看做是一种...
/ s  F( c  `2 R+ {5 y: aA:Bone- In Cut     带骨切% z) n3 z4 u; H7 n7 v: J
18。New York is considered a   纽约牛扒被看做是一种0 @4 c* T% f0 W- ^- E- q% y
A:Boneless Cut     无骨切
; {2 Y6 G# ^0 X7 F19.In general, a court bouillon for freshwater fish will contain8 j/ j! s% O6 p
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0 `) o; N- m0 ^8 T# Q4 ^9 k9 R. E: e5 w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ w, N; [  U1 E2 D和做海水鱼同样数量的调味料和香料
4 Z& ?% G1 a: e20.Anise is very similar in flavor and appearance to; g$ N( h& Z8 y" R; k; W8 R1 Z
八角和下面的那种原料有相同的味道2 l6 ~* x- Q; S
A:fennel  茴香* ]! Y; f. \; \+ ?! |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' X6 H4 \. C1 H/ S下面那种原料更像大葱且有平面的叶子9 h  [. W+ W9 G
A LEEKS  似蒜葱 (这边人叫京葱)& a1 E/ `4 {) \) B" T' W
22.Which of the following cutting shapes refers to a small dice
7 [8 O$ P  j( {; `' ^8 f7 J下面那种刀切形状指的是很小的粒(末)6 Q" b6 C; b: j; m) ?- T7 P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* ~8 H$ y0 F% X
23.Oil is added to the water for boiling pasta in order to/ V% o& r! W& S# M6 Y3 P' b$ c
向煮沸的pasta (意大利空心粉 )中加油是为了: }( z- C; Z9 c7 m8 u4 `: m/ ^: U) S- e
A:prevent the pasta from sticking and to minimize foaming action.: e5 D2 M4 {, s
防止面条黏合并降低发泡。6 q1 h7 E" Q$ N" ^7 f
24.Which pasta dish features pine nuts and basil?3 o) X. q! k" n' N- E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 \; S( z, ~. z; ?
A:Pesto.一种绿色的意大利面酱
6 U7 t" z& I# D% n) chttp://www.tianya.cn/techforum/content/96/563836.shtml+ n) t3 ^* n; y+ Q8 ^/ j0 {& k1 M

; e0 l8 {( \0 o1 t25.Which of the following is a spring vegetable similar to spinach?
5 v: j5 V5 P" X: c下列哪项是一个春天的蔬菜类似于菠菜?& O0 @8 E; T2 w( p4 q
A:Sorrel. 酢浆草。: R' q, G7 F5 I$ [
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:$ b! q$ x1 t: F& d/ ?( q8 q6 }9 d
哪位厨师最早带来高水准浮夸的美食- B, G" g  ^* F/ b" R& @# [
AAntonin Carême 人名 安东尼·卡罗美8 \7 U5 @/ a, w( o

1 G! I1 a& W' B  M( F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% n( `3 \0 l, q1 q" Y. m, P! ?2 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 。2 c! c9 q9 l3 h4 }' f. ]. ]$ Q- c9 T
A:Cast-iron stoves         壁炉1 N! ^4 ]1 W( f' O$ w* E4 z, Z
http://www.usstove.com/products.php?id=6, _. N8 |5 v3 T' t8 H

9 O# w- C9 P0 {# M& F1 F9 {9 z28.The French term used to describe the roundsman, or swing cook, is:
+ \1 m5 S6 M3 h  F法国术语,用来描述roundsman,或摇摆厨师是:
6 ?& z( ]; B9 C  A/ U' o  N1 qA:Tournant   图尔南
9 M, ]" w& b* h5 d9 g' J$ |9 T7 D0 m
8 v8 u2 {( W/ O, m/ m29.Another term for the wine steward is:
( i$ L$ O. h/ E+ z' z8 V5 w葡萄酒侍酒师的另一个术语是:5 F- ^# f% u" ^' D& i6 O
A: Sommelier 侍酒师, h6 Z) x% Z- O. [
. L* n/ X' E9 O& `
30.Molds, yeasts and fungi are examples of a:
$ c) U2 c) z6 e4 h霉菌,酵母菌和真菌是一个神马例子
+ V" `1 Z4 n# k" gA:Biological hazard 生物危害
- ~8 ]5 @: Q- ?3 d; W
* P/ w/ r' v3 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 L% s$ E  _* }, k根据加拿大食品检验局,食品的危险温度区在多少之间:
9 G3 d% Y, l6 sA:40° and 140°F (4–60°C)     4-60度
3 W( _4 B9 i/ }% e5 ~; c4 @- f3 u2 U6 d
32.All bacteria need the following for survival:+ O) s- n2 P" \0 A" w" t
所有细菌生存需要以下哪些内容:
# i* D$ j0 ]; {: u5 e+ n. Q" dA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ W9 A0 \- g# B( s% e( Y9 w
; [2 J8 o+ A/ u9 @" }% i0 o( A( v/ Q33.Which of the following correctly represent critical control points in a HACCP system?& D# m( h, W6 Z2 A9 ^% c9 O
以下哪项正确表示了HACCP体系的关键控制点?
% I9 T6 f+ x1 B+ lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 ^; r1 M: m1 q3 ~2 ^: G食谱,接收,储存,准备,烹饪,保温,冷却,再加热# X' k% u0 [% z- y  f! J
8 ^7 B5 H* X8 w# \& v8 l/ n
34.Which of the following is not an example of a carbohydrate?; b$ ]: C3 }, |0 h  B% G
下列哪一个不是碳水化合物的例子?
, n7 n, |6 q6 lA:Essential nutrients 必需的营养物质0 R3 l; L8 W* b8 z
6 C$ f, j  ~3 r2 H5 d9 X' r
35.The process by which a liquid fat is made solid is called:
" u* |- Q, y! ]% |3 R液体脂肪做成固体这个过程叫什么
3 n) E( b# b" C- eA:Hydrogenation  氢化$ b# u. r- A- R5 k, m

5 f6 \& t1 j' F& p7 U" \36.Which of the following is not an example of a fat substitute?6 T' Q$ Q+ m2 x# b
下列哪项不是脂肪替代品的一个例子
& b* ]9 i8 ^, ^  ]' o( j& aA:Acesulfame K  安赛蜜K表
1 B  T8 c$ t& t* q- U7 j$ x& ^2 W8 a& J; b  n: r: X
37.Health Canada requires that a product labelled "fat free" contain:4 `7 t( M. T3 E/ k! C
加拿大卫生部要求的产品标有“不含脂肪“包括:
) G( t8 h) Z. Q- E3 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 V7 U6 b& g! |& o  ?

$ e! q, Y# z; w' a, A* h38.Which of the following is not a problem associated with converting recipes?
% P+ u- ^! s, ^0 P5 ~+ m/ B下列哪项是不相关联的转换配方问题?6 v" X9 b& y! v" |9 _+ ^* {$ X
A:Unit cost 单位成本% P: v& d! t% }/ r0 q& }; p( q; Q

* i: K4 s6 I* z( E* [; Q& ?39.The condition or cost of an item as it is purchased from the supplier is called:
, @3 m' }% O* Z从供应商采购的物品的品质或成本叫什么
5 i) N' f$ |, v1 mA:As-purchased cost 购买的费用4 Q2 v/ O  K/ e0 q$ z' y( P# T' s7 A
0 ]& _: {& E* h
40.The amount of stock necessary to cover operating needs between deliveries is known as:1 a* L  c2 @# t7 z/ Z
在新货到来之前用于日常所求的必要库存量叫什么
! ]1 a$ w9 B' g# W( p, kA:Parstock 基本日常最低库存
3 Z9 Q2 l1 ~( H3 I  `1 ^8 d( M. n: u+ M
41.Which of the following abbreviations is used to describe the proper rotation of stock?# L6 i. P2 \8 g5 l+ z/ N
下面那个缩写是用来表明正常库存流程?* e' p: }' h% S& E4 v$ b) f
A:FIFO=FIRST IN FIRST OUT 先进先出' S+ {3 c4 @0 h/ ]9 n
+ t5 P) @! ^. u
42.Which of the following knives is used to turn vegetables?
3 ^0 |0 k6 k* V: a7 N9 |5 D; K下面的那把刀是用来打开蔬菜吗?
- ^! n$ ?7 P+ ]$ I: ZA:Bird's beak knife   鸟嘴刀+ @& N9 [  E2 B. l: N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) K/ g* @$ J, Q2 T, x! R# V) K7 V& [9 L( b2 O* f9 [/ w
43.What is an instant-read thermometer best used for?9 q. _. R8 T- s; {! }: g  e
即时读温度计最好用于那方面?
  ?" n- z" U% W4 N1 X+ n' C' V6 cA:Checking the internal temperature of a roast 检查被考物品的内部温度5 Y; n$ Z; O1 n8 k  H$ _

$ m) g0 c4 |! e0 O9 q' F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 l* G6 z4 ~4 s; d; ]$ T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% m, y2 \5 S/ g6 F4 ~8 C/ u, z2 h7 jA:Cast iron 铸铁- l% W' l$ D! Y! I
3 q; Z- W- O$ i# C, ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, V. u) y0 y  `( G; ?+ U
哪件装备下面有一个可移动的碗和一个S形叶片?( d( Y0 G# J% b7 H3 _3 f
A:Food processor 食品加工机
/ j- l- y, W4 S( j( n/ y6 p( uhttp://www.google.com.hk/search? ... iw=1263&bih=5727 I, n' ]" \) j, H/ D

# e/ l/ j; W7 r0 _. C46.Which of the following is not a rule for knife safety?; u! d4 w  N/ v9 {. R0 c$ U
下列哪项不是用刀的安全规则?
* ?: e/ `% N8 o1 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) O8 M! c$ w8 ~; ?8 _

, \' L2 B( {/ H2 e: K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& Y' @: I) U9 ^$ V$ S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 Y/ A7 V3 ~: G7 L9 y: LA:RondellES
, x' g/ f, B" o) L9 r& k' `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) m3 \5 x2 y/ H( Z  {

( y. s) C* A' B0 Z48.Which of the following is a diced cut used to garnish soups?3 f; L& q* \" E; {# b4 e
下列哪项是切成小方块用于汤的装饰?8 ]6 a. `2 I, g- S- P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 k) s/ f7 k/ f9 E  X7 y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( s5 P+ T- F3 u1 S. s9 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!!——
7 Z  h+ C& b; U) J  ]2 g9 qA:Gaufrette
; j. x6 _7 ]1 S: S  E/ r3 P# ^+ a. Pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) y6 v$ {1 m  pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# @, l' {. `9 d2 N* }
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! e; Y5 q+ ^( Y: P
( Q- k3 K! Z7 h( M/ }: y  b( b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" I* I7 a% y! i  W0 \/ v4 g; M
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)' S! H0 G3 \% L2 _6 s9 Y# j% ~: @
A:Cilantro 胡荽叶 香菜
% r2 C5 Y: \5 ]4 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 J# Q) k0 U- \) E  J& c

  f8 _% f! ?4 {2 L$ n6 H5 }, P5 G+ Q8 t' D60.Allspice is made from:) ~" m; Z9 w0 y6 G- k+ ]# v
多香果,  多香果香料是什么& j+ b' W" U  [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 _* |/ v: f2 w" `% f% L( F
A:A dried berry 干浆果% L: |  a( M8 M: R( y

" G6 d! @: O% c% S+ }9 g9 D61.Which of the following are used to make a sachet d'épices?
5 l  R1 V7 Z' b下列哪些是用来做香包德épices?
3 p  J- `5 s! @# a5 i' w6 A8 Nhttp://www.sachetcatering.com/
8 S& B# j0 D8 `# F5 }. |% mA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' h. a, f: x" s  R% K5 `- h0 ^

4 C) ]4 T& V* e62.Which of the following condiments are not soy based?% o: Q7 a  S& H1 W- v+ Y6 `
下列哪项不是酱油调味品的?
$ y* A7 U  W) @& p* l' rA:Wasabi 日本辣根
/ ^5 Y2 j# `7 U# h5 L$ C. b
/ |6 C. J- Y: Q& o- u, u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- _9 r, {/ F$ s" x, Q0 ^% x
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:
# p9 {. ^6 R1 HA:Pasteurization  巴氏杀菌
7 S9 a9 ?$ q! \" T
+ M& l8 ?. p  O* |" g4 r+ W1 m  w# C64.Which of the following steps is not the correct procedure for whipping egg whites?: G4 q" y8 H3 N# b
下列哪个步骤是不是正确的蛋清搅打程序?
( o/ G( B  Z3 A& A3 G1 D9 uA:Allow to rest before use. 允许休息后方可使用。# v, e& K, Q6 @' B) V4 d% k/ V
7 S4 T0 O1 x4 ]; q
65.The weight of a large egg is between:一个大鸡蛋重量介于:; \/ d2 p3 m  u$ M5 r$ P
A:56g and 63g 56克和63克
3 V* z; ]# i% L& U
" I  v) ?+ L0 f: |66.Evaporated milk is a concentrated milk that is produced by removing4 {+ @6 r0 a/ s) D& p
炼乳是一种浓缩牛奶 是去除什么做的
: \1 T3 F6 T5 E4 B+ ?; Y2 n3 ~A:60% of the water 60%的水7 @: t$ u; s9 K6 f7 Z% ?

& c1 G0 E* B% m  h67.A method of cooking that transfers heat through a liquid or gas is:4 D9 w8 M+ }9 ?% s2 T3 C
一种烹饪方法,通过转移液体或气体是:
% `  |9 W# E* y8 \! xA:Convection 对流& {1 X1 J* m! `% T
5 ~' i, q- o) o" ^+ Q
68.The cooking of starches is known as  烹调的淀粉被称为
& Q/ L% b2 g1 _" l6 x* `& K$ ]# xA:Gelatinization 糊化- A; w# K0 v: `2 X$ I

/ U/ Q  a2 b0 U; Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 p% H- {& u6 TA:Braising 烤
; n& h+ k4 n7 X) g& k* m' h" }9 N# x+ K' r' R
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# y6 t0 c. X5 iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  q+ f$ K9 K/ d  z7 c  x8 }
' ?: z( X" r5 w- O2 g71.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; U6 q3 V; t* L6 M  Z
A:Fumet 原汁2 M1 w  }  k6 ~& Q5 Y) P1 [2 a- Z

. s+ w  j9 |  u  R72.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
: m& k. |* n4 B, T0 V5 o, PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: X* Z5 Z/ P% m0 W: e
. j# e7 J0 B' _( s) K/ \3 S7 _
73.Which of the following is a principle not used in stock making?$ x. f# T* L6 d' j7 |. z
下列哪一项不是用于制造高汤(低汤)的原则?4 O* Z  T$ W0 N: O
A:Start the stock in hot water.开始在热水中操作6 j% m2 M4 u2 c0 c# s9 K; w
: k* L6 \3 y& N! k) Y3 t
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$ M3 K+ p& A) n0 O* Y7 X
A:Remouillage 法语熬汤
* l2 T5 U% G  R* c6 k. dhttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-1-15 08:51 , Processed in 0.155253 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表