埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9605|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。, W1 ?  d6 A" U8 v. @
, X; n" f0 w& Q! k  i: }, ~1 V
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。
  s- J) F, V- o& j3 G& L* S: U; m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/ b2 j) m3 t$ o3 D4 x2 q
1.Which of the following methods should be used to determine doneness in a New York steak?
$ P$ F/ e$ ]5 K1 z% v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)
! z' d1 o* {; N2 J3 b( PA: pressure touch. 压力触摸
. l$ d0 H& Y; f9 x$ l+ k! J$ ^  o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 c/ a% c+ a9 c
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! ]" k6 z0 }' i- b
A: acid  食用酸
3 N  N8 S2 @; ~, ~6 Q3.Vegetables are major sources of which of the following nutrients?
8 B" k! m$ x( X0 o' F3 d5 H蔬菜中包含的主要营养有哪些- v' ^5 R+ @7 T3 @8 C4 E1 _4 I7 I
A:vitamins and minerals. 维生素和矿物质。
* _  ^, }) J; a$ k  z' v5 _4.Cauliflower is commonly served with% @! `0 y& i- a6 a6 ~3 a- n
花椰菜(菜花)最常见和那种酱汁搭配
8 M7 S( _) N" T) iA:Mornay sauce. 奶油蛋黄沙司
- V9 e# ^& x" M9 R2 q5.Which combinations of products are found in pie dough?8 `# M/ N3 v3 u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# t0 R1 n% v+ V+ OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 f( c% N. Y5 g
6The French term for mussels is 法国语青口(海红)叫什么& A, a, N* L8 Q5 n
A:moules.法语青口,海红
6 y6 [$ A! Y/ T6 x- F' m3 y/ B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 u, O* H, m* m; `; T0 \) h# k& ?
A:faintly fishy. 稍微有点似鱼味( c  P1 C' m, `& E( p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 Y: v" V' x5 s& X
A:2 days. 2天
3 G7 V9 ]* O. l/ x, M9.What are the principle ingredients in ratatouille?
' f+ y& i. S& s, M/ d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  m1 M( ?' t8 |
A:Zucchini, eggplant, green peppers, onions and tomatoes
# U& s# p. b, ?; S+ X西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 {% ], @, d% P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) k3 @; z$ |+ ~1 o1 Q( g$ _A:cook food in quantities that will be used up within 20 to 30 minutes.! t* z' V* B6 t3 F: U2 b, K% {
大批量烹煮食物要在20到30分钟内$ n6 C! z. L. ^& i$ Y) w, `0 ^$ r
11.What person has the authority to issue a Health Permit?
9 A. L& c( x3 P% L! q谁有资格颁发健康证(卫生证)。
5 v1 J% \9 _$ z1 U! Y$ C+ PA:Medical Health Officer." H0 C* n: ^/ L3 L1 h7 K
医疗卫生官员。6 B. q# R* p- X5 B' e
12.For what period of time is the health permit valid?
/ Y: ]- |8 B/ p- g, `$ ]5 j  e5 i健康证的有效时间是多久?
& O8 |& q1 @" IA:12 months.12个月
9 M. s) s2 E' ^8 G" }6 n. s13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 Z9 I1 m9 |2 K9 l( Q
在食物和饮料准备区,通风系统换气的标准时什么/ J1 A: J  s( |! l5 M& ~5 V0 q
A:08 times each hour. 每小时8次
) a8 O: Z: d3 h4 n5 Y3 B2 K14。The minimum temperature for manual dishwashing in the wash sink is" ?2 N, A2 s* D
手工洗碗,洗碗池的水温最低多少度?
  o2 C" \. L- V& NA:110 degrees F (43 degrees C). 43度
/ H4 v; X9 B+ c" n2 F$ \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% S8 x( d5 z8 D' n: `( i
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( V" p: K9 n6 D6 ]( I1 z/ aA:180 degrees F (82 degrees C).  82度4 T+ X( l9 ?5 x" o1 H! m$ e* `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: M7 i2 ^5 [7 j! R+ _3 N; R& l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), D) u/ S( U' V! H3 o2 }. X* v
A:en papillote.  法语自己理解
- N6 O; ~+ H* z+ u! d2 w17。Wing or Club is considered a
% \& T& J* E) O翼和CLUB 被看做是一种...
8 r# d9 R8 M% }- P/ ]. ~7 A- d+ Z* cA:Bone- In Cut     带骨切4 T9 v! M% c  W) j/ j4 m( e8 Y
18。New York is considered a   纽约牛扒被看做是一种
+ ?" w: D* X! c. v' @# V7 DA:Boneless Cut     无骨切+ b) t( y' A' [1 C  M! F4 W+ [* M5 d
19.In general, a court bouillon for freshwater fish will contain6 o5 N# c: `) Y8 T. 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
- J' z1 S" Z( r6 J8 OA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 ]) p1 J5 [; u/ b5 ~6 z6 O" Y/ h
和做海水鱼同样数量的调味料和香料; c8 I7 b  x1 l2 q# S  R
20.Anise is very similar in flavor and appearance to( I8 N+ K- c+ i1 N
八角和下面的那种原料有相同的味道& B4 G" ], N8 j# d" Q7 ]$ O4 Z  d
A:fennel  茴香$ L0 k1 v3 n) m9 B& p4 N6 {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& P! X3 ^6 I& {( n4 M8 ^下面那种原料更像大葱且有平面的叶子
$ D. M7 U; s/ VA LEEKS  似蒜葱 (这边人叫京葱)3 f3 H9 I* W1 Y0 d& U! B
22.Which of the following cutting shapes refers to a small dice) Y, D* p, x/ h$ b. c) |
下面那种刀切形状指的是很小的粒(末)
$ g: X3 ]7 a8 hA:Brunoise. 法语: 粒或者末,先切丝在切成粒。% u" v+ P1 _, c% n0 x3 l2 J
23.Oil is added to the water for boiling pasta in order to
4 u$ X8 p. Q% o+ |2 @/ K; A; @向煮沸的pasta (意大利空心粉 )中加油是为了
& [5 P, h+ M# l. D/ U3 H4 N; hA:prevent the pasta from sticking and to minimize foaming action.2 v- M# r" l4 b$ l2 A( d- V5 a
防止面条黏合并降低发泡。' d1 [1 C" q; k( k) v+ C
24.Which pasta dish features pine nuts and basil?
& u9 m6 o+ l/ J% m6 P( C5 ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. ?; J1 E5 u+ R/ ^' oA:Pesto.一种绿色的意大利面酱
7 u! H" m, {+ p4 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
6 l, ^9 w, u+ I5 U& y4 D; V
. q3 s1 L% J$ h8 \25.Which of the following is a spring vegetable similar to spinach?
6 x( H" W# L' M+ b# _+ Q1 z下列哪项是一个春天的蔬菜类似于菠菜?
) W/ n! z: c" p7 DA:Sorrel. 酢浆草。& [8 ]- }, M8 O3 D/ q5 D- g
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:7 e$ `  G0 r/ |4 X( Z
哪位厨师最早带来高水准浮夸的美食
+ @8 `7 T( R5 Z# n- i3 D" KAAntonin Carême 人名 安东尼·卡罗美
4 c& N# d4 _; U8 o0 q) N
3 Z' S' Y/ x. B) W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- c6 x, f; n* l( O% L4 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! w5 S! h* G5 a! xA:Cast-iron stoves         壁炉
) C: c" k2 ^0 ^. L1 e9 [+ b. Lhttp://www.usstove.com/products.php?id=6
2 Z3 B& F; o6 S1 T: f! x8 p
  _9 h: R5 i# B28.The French term used to describe the roundsman, or swing cook, is:
( @2 v$ M6 X4 e& l6 W4 \法国术语,用来描述roundsman,或摇摆厨师是:4 e% A8 X4 T2 t
A:Tournant   图尔南9 ], j* R5 x, G+ F$ K: T
! [* n2 D6 j3 P# z
29.Another term for the wine steward is:
/ s/ {1 T" i% G' k葡萄酒侍酒师的另一个术语是:  o/ ]2 t& Y# U7 ^' i
A: Sommelier 侍酒师, |/ X7 g( l* a

- T3 O  y( v1 H4 Z4 X30.Molds, yeasts and fungi are examples of a:
/ j" W5 h7 C3 V" G! K% b7 f; R. ^霉菌,酵母菌和真菌是一个神马例子& ?& ^8 a& c3 O3 ^* C% h: K
A:Biological hazard 生物危害
. D0 b9 f3 {1 y; g
8 y5 E; X& [, i  S/ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ T- Y- S9 K2 f根据加拿大食品检验局,食品的危险温度区在多少之间:) N) |% R# E- l9 Z1 o
A:40° and 140°F (4–60°C)     4-60度, k5 k2 f- J& A% z' {3 x; G4 R
  H0 M" e' H3 P( g: i# z2 K; ?
32.All bacteria need the following for survival:& q, X" z6 q% v0 L* e8 Q4 y( x
所有细菌生存需要以下哪些内容:
/ M7 G# T9 F. v* {- G& v" E7 L! Z2 i3 {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# M, L+ k/ k) P# D0 C% H* w* r
' n' z6 s: K/ U" l- ]33.Which of the following correctly represent critical control points in a HACCP system?
1 C9 K. B* z  `7 g: p以下哪项正确表示了HACCP体系的关键控制点?
0 F# l" O3 {1 P: A; eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ i' g5 j) R, U  D3 k食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 E: ~& K" N2 x9 w; c: ~9 s, d
2 x/ b! h& h. @3 r7 |' Q8 P
34.Which of the following is not an example of a carbohydrate?/ g; ~% z# f8 Y* g
下列哪一个不是碳水化合物的例子?$ f- \* M' @' u0 t  p' l
A:Essential nutrients 必需的营养物质8 `8 i7 J. z2 N7 |

  i0 p6 q, B# P! R9 z7 f. z35.The process by which a liquid fat is made solid is called:8 V) F# ]& m( y9 w
液体脂肪做成固体这个过程叫什么
. z, ?/ u$ z0 P- l' z$ g3 eA:Hydrogenation  氢化
* F" G& o2 D. q6 m5 Y0 K  l5 L2 R8 C- F6 g0 f$ c$ k$ _' N$ g
36.Which of the following is not an example of a fat substitute?
0 g! v& \3 @7 I- t5 U, Y% P9 \) ]2 \下列哪项不是脂肪替代品的一个例子
4 g- a6 n6 A- `4 T/ t2 }3 yA:Acesulfame K  安赛蜜K表" Y' M* f: G- Q) B: K
( Z5 n, \# u" L0 p
37.Health Canada requires that a product labelled "fat free" contain:$ `1 g1 A! R( S8 H
加拿大卫生部要求的产品标有“不含脂肪“包括:
# ^( L1 W: W  G3 L! f, F! J& a4 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" S% F: U8 ^/ \1 w
- Y! C: L  I- G, _2 y
38.Which of the following is not a problem associated with converting recipes?0 V- S  \5 R( \( {0 w
下列哪项是不相关联的转换配方问题?8 B% J  q! C6 M% f8 H/ j9 o5 p0 X
A:Unit cost 单位成本
6 @2 [; h4 o# B& r5 P- Z. y4 E( e% w% A0 {: a6 @9 _' }
39.The condition or cost of an item as it is purchased from the supplier is called:
8 X8 d$ `/ }* e- d5 @% E, L( r- z" a从供应商采购的物品的品质或成本叫什么2 X6 F7 Q* S( A6 j5 c2 _. d7 d
A:As-purchased cost 购买的费用, P+ q& ?6 o1 c) ^. }" S' F
" u0 T, L4 s% z+ C7 K
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 d; V5 p' h  D# Y# ?在新货到来之前用于日常所求的必要库存量叫什么
9 S2 L% E: |$ j5 i8 o4 CA:Parstock 基本日常最低库存
+ {- N( R- Z, T/ ^+ x2 ]+ b0 G0 c" g! `1 F$ s$ V1 V
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ^  |9 |* x2 S/ C7 s- Y下面那个缩写是用来表明正常库存流程?
; O6 _& H5 u7 |2 \; q  A5 HA:FIFO=FIRST IN FIRST OUT 先进先出6 ^5 g- Z5 K) @# N

; I# Y/ {* C- Z2 y. b  V- F" H42.Which of the following knives is used to turn vegetables?
, B* f6 M$ K* }  d0 I! F- R下面的那把刀是用来打开蔬菜吗?3 {! Z6 Y( E- H4 @# ]8 E2 c
A:Bird's beak knife   鸟嘴刀5 h# i8 o# S. A" O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* C9 U; O/ K/ Y3 Z( Y. Q4 r+ N' C) Z
, F% C% }, M- r, e: t
43.What is an instant-read thermometer best used for?5 J% [/ ?5 t9 Z# p( ~7 u
即时读温度计最好用于那方面?
! O6 F6 @" ]) R! d, L% eA:Checking the internal temperature of a roast 检查被考物品的内部温度
( |# O' o) G9 H- }( O! V
& J, S0 P( L  C+ [# w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# U4 ]) T6 E( U" n下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 j# V; M' }, v$ \$ w) ^A:Cast iron 铸铁
( y5 e: y2 E& H0 S( I9 P
# o; f# F  f- V2 a% `; W, B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( X! L/ B( M* f1 E4 C哪件装备下面有一个可移动的碗和一个S形叶片?
; q1 N0 \" f/ H/ u' GA:Food processor 食品加工机& M2 t6 ^0 E' ^9 L6 K
http://www.google.com.hk/search? ... iw=1263&bih=572
# s1 M2 A5 ^0 P. _8 t. k7 B
/ g% ]! x  y) _+ \$ j) _; d46.Which of the following is not a rule for knife safety?0 {7 S0 T+ d+ ~9 E! `
下列哪项不是用刀的安全规则?
, W& B$ B' }3 T, |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" P# f6 c. G6 U

) ?" p, q$ f" t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 B2 k7 M; H6 }/ g  Z) s' C6 a% [$ L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ ]5 t) Z4 g; W7 _9 p& M" RA:RondellES 6 h+ ^/ x4 \/ k3 ]8 H( H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( p$ |7 L# z( x, I* i. O

3 G% |/ q6 o( |" O9 n48.Which of the following is a diced cut used to garnish soups?
. J+ c2 n* o0 P; J; w/ a下列哪项是切成小方块用于汤的装饰?
  V0 c/ K8 a7 \( u6 dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, h. v  y; ~$ y) V& E. y* ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ^: `* u1 d, Q# `% @
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!!——( c8 \, h$ `; H5 `0 d7 O; T
A:Gaufrette 5 `$ w8 W2 E. q$ U- i* M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 E: L" s% P% [+ c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ v- B  s5 a' |1 h% D4 E/ h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 m0 G* y) s6 I6 v; X' z% K; b. k! Y. w' L/ {5 v( I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: }& \, @8 o8 L6 |- F# p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)
0 K8 h7 C9 b) _8 t1 `: FA:Cilantro 胡荽叶 香菜
4 t1 B' a2 f+ }, ^; B" V3 `  x! A8 Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 L. q) A2 m' q) G& s' `

6 u4 W; W3 J' @# J+ c60.Allspice is made from:
4 W+ b! }0 J/ ]6 C 多香果,  多香果香料是什么6 l- F; Z2 a; f3 [; S2 o# p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. C0 f* ^' X# m5 \# _, G3 p2 B8 D+ FA:A dried berry 干浆果  v& G, M3 B, }# ^

) F) J6 D- \! |1 m6 R0 u61.Which of the following are used to make a sachet d'épices?8 O& B5 v; U. d
下列哪些是用来做香包德épices?+ i: C# J1 n; i5 A! q0 J
http://www.sachetcatering.com/3 O2 z% e& s/ a& {' w. U7 V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 ~$ }1 j6 a9 D. I  }

/ k9 M4 C: z% q: D1 N62.Which of the following condiments are not soy based?
! b4 |0 N3 J( y" c下列哪项不是酱油调味品的?( C0 I4 H  ?( S; Y3 J; O
A:Wasabi 日本辣根( }& u* u: G! Z8 N; N  c
5 T: Y1 M3 M' y' [+ b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( \1 L+ D7 l6 A& g
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:
* C0 i- p5 c. h6 J* H: m: QA:Pasteurization  巴氏杀菌! k$ y5 G2 |$ [: @

+ W2 w, d2 s' E5 C' n2 j: K64.Which of the following steps is not the correct procedure for whipping egg whites?
" E  L: V5 h# O- k1 P下列哪个步骤是不是正确的蛋清搅打程序?4 y# i# K2 Z& A. [$ W* y$ P
A:Allow to rest before use. 允许休息后方可使用。, ~3 `. y3 z0 f+ t0 X6 U2 M- _
: t' \- p2 q5 W- `
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 [& J0 @0 \, X+ _A:56g and 63g 56克和63克
4 b+ q8 H* p  ~+ B
+ }. L* W& s$ i* n3 D66.Evaporated milk is a concentrated milk that is produced by removing
; v% G  [% E7 D炼乳是一种浓缩牛奶 是去除什么做的8 F* K. X2 \0 e, k' i0 H1 Q
A:60% of the water 60%的水' {/ @4 h6 E. e/ b8 q. R* X+ ^2 B
" t1 h  |6 X1 K# o4 n5 R
67.A method of cooking that transfers heat through a liquid or gas is:
' `4 F( J; t$ y: a- K' V+ f" E% u& p一种烹饪方法,通过转移液体或气体是:
1 M- V) L# n1 h) A" X0 Y1 X( ~A:Convection 对流9 i) g. t8 d5 A8 e! W
4 L# W( @4 n) O  E2 J2 Y, v5 X
68.The cooking of starches is known as  烹调的淀粉被称为+ R! v: }0 j4 }, V9 J
A:Gelatinization 糊化
5 m) k. z9 J" ?, m  {4 ?( _$ E$ A) d% R; ?+ ]" |2 i
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 ]0 `1 F/ E  e+ W2 vA:Braising 烤
5 \& Y' H* S' [" e0 A( K
" J4 y2 I, D0 N2 g* A% q70.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:
/ c, R4 ^0 ]- Y$ H  I4 U  p+ `A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 {+ `6 ^' I7 D; H

1 F1 o3 I" Q2 O& }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9 h4 F! B$ V( V$ @" f# r. y: T
A:Fumet 原汁( b+ [5 Q8 _; A
) _0 L" |$ G! D* Y. ~
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
4 a. Y3 F2 i) Z) l. l) W: [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ [' R- Z) e+ q1 P$ H
4 y- d5 x- _4 J- Y# w; \
73.Which of the following is a principle not used in stock making?, f7 s: ^2 r6 L: B) _1 g: z
下列哪一项不是用于制造高汤(低汤)的原则?
# M: W8 u# z# t1 v, @* r4 TA:Start the stock in hot water.开始在热水中操作. I6 g0 X; O# P) e" }

8 Q, U8 c7 [; J) i  F9 q74.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
, U* w5 H  P1 U7 {A:Remouillage 法语熬汤- n7 ?6 m/ j! z, c9 F5 k
http://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。
理袁律师事务所
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, 2026-4-20 20:30 , Processed in 0.148726 second(s), 16 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