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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。0 g3 M9 Z8 _) C3 k  x; j  r/ ~

8 Y5 ^& ]" N6 z+ K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。$ r9 g( ^# k# A5 `7 |& p* M- Y, s. x+ 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
理袁律师事务所
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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! s0 Z3 F+ N  m  t1 }- ~
1.Which of the following methods should be used to determine doneness in a New York steak?
! i+ _; Z- X1 s: R3 ~: ^, j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)8 z! q9 _( w+ s$ X7 m
A: pressure touch. 压力触摸3 Y) M2 N; [# k! B; i% s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  w- V$ s5 \( \( v0 X- 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8 w4 k' \% q. s, I
A: acid  食用酸4 X: K+ Y1 g/ `+ s
3.Vegetables are major sources of which of the following nutrients?
7 x2 E; P8 m& e* n3 r" V蔬菜中包含的主要营养有哪些7 _/ ~3 [; N. W+ E# p. y5 B
A:vitamins and minerals. 维生素和矿物质。
" E# X6 K2 V9 d$ j: Q6 L4.Cauliflower is commonly served with$ W6 H& ?+ N- ^7 s  G9 b9 G
花椰菜(菜花)最常见和那种酱汁搭配: Z8 f) F+ `9 ?6 y' p9 F$ r
A:Mornay sauce. 奶油蛋黄沙司
) F6 c; U3 l8 m2 i. K! Y0 V5.Which combinations of products are found in pie dough?  P6 m" _/ h! A/ M5 g2 l: j% [
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): u, u' _) G& X5 j- m) A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 i& u+ {( D0 N/ h6 d/ q9 B+ L6The French term for mussels is 法国语青口(海红)叫什么0 J  @9 W4 h) O& Y/ x
A:moules.法语青口,海红
& u  P7 R) B0 D  l; s5 T$ ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 ~8 q. h* W8 \5 l1 `A:faintly fishy. 稍微有点似鱼味
$ o3 I' I8 j7 t% M) H4 `2 h8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ N1 Y/ _. C. E  p1 UA:2 days. 2天' A$ i" @; X& z3 H4 H- K
9.What are the principle ingredients in ratatouille?
) {3 _) d8 Q. W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ G: {, y3 {  B( e" q6 \! d  w! t1 u( `; k
A:Zucchini, eggplant, green peppers, onions and tomatoes0 r$ V0 K5 [' _4 D
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, u- A& f" ^( E+ @10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' O9 Z! q% l$ k# d: T' q. T% a& hA:cook food in quantities that will be used up within 20 to 30 minutes.- a3 i/ u4 e/ a: I/ O4 @
大批量烹煮食物要在20到30分钟内! _6 `( M. K& ]
11.What person has the authority to issue a Health Permit?, Z6 v) |5 Z! V0 E0 o$ u
谁有资格颁发健康证(卫生证)。
7 z  I( Z- S8 @: k& Q3 `A:Medical Health Officer.
" r, A, U8 ^2 V7 N8 l医疗卫生官员。
  \1 g1 @: n8 U0 j12.For what period of time is the health permit valid?
, {& S" ?( c, k健康证的有效时间是多久?* q4 e, e3 @* v3 R0 X; t. p1 g8 k
A:12 months.12个月
! c# v9 @$ h4 ~9 I+ o" O6 p! V13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' n& D0 h/ ]- b1 r0 ?% v在食物和饮料准备区,通风系统换气的标准时什么
, |4 X& D3 s; T1 sA:08 times each hour. 每小时8次
( a/ `7 Y7 ~; h0 Z& j14。The minimum temperature for manual dishwashing in the wash sink is
/ ?, }8 d4 ^7 e* D6 x' P手工洗碗,洗碗池的水温最低多少度?3 ]0 _6 T0 n& P" Z
A:110 degrees F (43 degrees C). 43度5 W5 {+ D/ K3 H+ z/ Q, @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 i' V* \  q& H5 t6 K; A( @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# w1 S# i" C% i8 ?3 O
A:180 degrees F (82 degrees C).  82度
1 L# t; e) z% R6 E$ k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& B1 K, N, Q5 @7 C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! {9 G! d! [6 ~; ^A:en papillote.  法语自己理解
$ |" J4 d! s2 ]1 V( E17。Wing or Club is considered a8 |) Q: q9 J- j* k
翼和CLUB 被看做是一种...
' K3 k, o: K7 n4 g! E4 T" iA:Bone- In Cut     带骨切
+ [1 w, B/ R6 X0 n7 A6 G7 d6 Y18。New York is considered a   纽约牛扒被看做是一种' ~3 h6 ^1 B* Q0 Z  v! W& R
A:Boneless Cut     无骨切" n4 |% S4 a. D0 o6 ^% N" R
19.In general, a court bouillon for freshwater fish will contain6 i7 }2 B, N  T( T& 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
8 b- u, j/ m' L. v, uA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 U5 G6 y( F7 w: f; ^6 [  }) [; i4 s
和做海水鱼同样数量的调味料和香料
  v) h* Y. D/ O( X20.Anise is very similar in flavor and appearance to) z. J6 H  M6 j0 T0 Q
八角和下面的那种原料有相同的味道8 T. F, e" D- l0 K3 p# B
A:fennel  茴香
! i; R6 e& `1 R' Y0 h) H. O21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 j+ |# E0 d. Y% a下面那种原料更像大葱且有平面的叶子
9 m; {- P$ {" t: hA LEEKS  似蒜葱 (这边人叫京葱)$ S' B9 y* v# M/ e4 ]
22.Which of the following cutting shapes refers to a small dice
: e) p7 A* N8 j) L: ?' l下面那种刀切形状指的是很小的粒(末)6 ~1 W" O1 O/ s$ \" B5 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' S9 d2 z) n- m( Y23.Oil is added to the water for boiling pasta in order to' y3 S/ A7 n* v9 P2 a
向煮沸的pasta (意大利空心粉 )中加油是为了0 D2 b( d+ P: R$ G* j$ @3 V$ k8 d
A:prevent the pasta from sticking and to minimize foaming action.3 x+ {: t; |7 J; v. i
防止面条黏合并降低发泡。2 d& ?1 f2 n7 f, }) @4 ?
24.Which pasta dish features pine nuts and basil?
: H8 V4 B0 e3 D' ]# \- w. u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), v+ h" j* q7 H
A:Pesto.一种绿色的意大利面酱 , N, m% z: v. x* A8 C# P
http://www.tianya.cn/techforum/content/96/563836.shtml- S* }1 m3 I/ ?, K; d
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25.Which of the following is a spring vegetable similar to spinach?
7 o" U; g* Y8 d8 A& r2 J4 }( [下列哪项是一个春天的蔬菜类似于菠菜?  t% M  A) G" F
A:Sorrel. 酢浆草。; p3 M  y2 G3 R5 e9 M
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?
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:
4 B% U. ^9 D7 W0 W哪位厨师最早带来高水准浮夸的美食
  Z0 [& G. O6 I2 c: fAAntonin Carême 人名 安东尼·卡罗美
+ _8 W, @# O2 p: D/ p* _+ d$ c# i4 `0 u0 u! s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 g. o9 g) o$ a) {# s! P. L. ?& 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 。% M% H3 U' g; Q( R
A:Cast-iron stoves         壁炉
/ S- N* K( w- s" M, t  Y, n9 g+ Chttp://www.usstove.com/products.php?id=6. ]% t) a. O9 c; \+ M0 i
/ ~4 x9 T- b% _1 E$ o& |' t; h
28.The French term used to describe the roundsman, or swing cook, is:! B( x( g* t# {. U5 Q) B& W0 i
法国术语,用来描述roundsman,或摇摆厨师是:
+ ]+ P2 X, M- o& ^A:Tournant   图尔南! Q/ L" s' n5 g( E

/ K4 L& {: b: D* g29.Another term for the wine steward is:
  z: D+ k8 d. @* t" ]1 M葡萄酒侍酒师的另一个术语是:* z' d$ W% Y, i# U
A: Sommelier 侍酒师  t/ R/ h4 m9 x$ v4 E% p6 K

. `1 u4 V$ `4 H6 u# E5 H& ~) c30.Molds, yeasts and fungi are examples of a:) T' s0 s$ D) y# ^
霉菌,酵母菌和真菌是一个神马例子
1 _2 ^1 m) Q( t. \! M1 @9 s: vA:Biological hazard 生物危害. F: T4 }# Q: s+ B! a4 L

9 F' O% U9 n9 S5 s0 H* I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 b6 \- ^. f* }0 k- C( g
根据加拿大食品检验局,食品的危险温度区在多少之间:
) s, h2 _& h3 l# [( I" ^( p" ?2 e* hA:40° and 140°F (4–60°C)     4-60度
) D! {1 ?( U$ x4 ^, D3 }9 a' A: ^( R+ }. G! _% G
32.All bacteria need the following for survival:- K) s" @& C% K4 Q  X
所有细菌生存需要以下哪些内容:) W3 }% f3 W% s. H+ l4 e5 F# E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* p1 S8 {) u" S  \0 g

( a$ I- X" C6 ?: d3 S. D33.Which of the following correctly represent critical control points in a HACCP system?5 {( y( h& g+ x/ j/ c
以下哪项正确表示了HACCP体系的关键控制点?; X5 V: g/ u, E) `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 W$ `! _/ ^, A; |  H食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 P$ c, M& l# X( g% k1 k

4 f: L( N  j: p1 [/ q& C- A34.Which of the following is not an example of a carbohydrate?  I7 H, ~! o) a4 |; b- q) B
下列哪一个不是碳水化合物的例子?
" m9 d) N$ m  Q% ?$ x7 MA:Essential nutrients 必需的营养物质; O6 X% v  r! G* R

9 ~/ x0 E+ P4 ]; L9 _' @35.The process by which a liquid fat is made solid is called:4 I0 M+ v5 y$ c" L
液体脂肪做成固体这个过程叫什么
0 i. `8 L5 g! Z, A# p# \. yA:Hydrogenation  氢化7 K( j$ d. v2 c) h$ R0 e
9 @) \+ @0 O  g' S1 s: l
36.Which of the following is not an example of a fat substitute?
" q6 I7 I9 O; T  J0 W$ M9 \( V, A下列哪项不是脂肪替代品的一个例子
+ r& X) Q4 u- @1 Z) `; X% i7 z5 Y3 dA:Acesulfame K  安赛蜜K表
8 s) x- K" r' f( e5 q# N0 r$ o0 y" H/ `% O8 [2 @5 k1 b$ N
37.Health Canada requires that a product labelled "fat free" contain:1 o8 V* p2 h# q# Y9 P
加拿大卫生部要求的产品标有“不含脂肪“包括:$ t" u. I6 L$ l- @& T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 h9 o3 d1 ~  E0 u# @# b! v' M, P9 a0 a
38.Which of the following is not a problem associated with converting recipes?
$ f1 i7 v1 k5 j5 {: n/ z! Q- L下列哪项是不相关联的转换配方问题?
3 f7 \) \  s, Q. }2 Z: {  S0 YA:Unit cost 单位成本6 O9 F2 ~- r* l
3 m& h( E) I$ x8 U! K
39.The condition or cost of an item as it is purchased from the supplier is called:8 g' d8 R; O. o/ s
从供应商采购的物品的品质或成本叫什么! Y5 ~6 X( H! A  a3 J0 \
A:As-purchased cost 购买的费用
* ?# A+ t# p6 V' r$ q! q: g& @0 ^1 L9 D9 k# W9 c, e0 z
40.The amount of stock necessary to cover operating needs between deliveries is known as:( {# j6 [1 T# u% m4 K
在新货到来之前用于日常所求的必要库存量叫什么
9 [3 P& w% I9 D2 [2 OA:Parstock 基本日常最低库存) B" B4 m6 @- H. |% f

& x/ }( ?$ c( k1 A: Y: h( H41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 |; A: d9 I! h, ~: m; @5 [2 l下面那个缩写是用来表明正常库存流程?% Y, B6 `  s$ L. j6 j
A:FIFO=FIRST IN FIRST OUT 先进先出# v9 D& q. \. ^4 O: V
: J7 z! J5 B( c  @( V! t  G* j
42.Which of the following knives is used to turn vegetables?
4 }$ @( q8 A% i3 G下面的那把刀是用来打开蔬菜吗?9 s; U: ~% _# D7 f- e6 i
A:Bird's beak knife   鸟嘴刀
2 J( K: K, J( N& [5 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?/ L4 G% \) J$ d& \
即时读温度计最好用于那方面?& I4 o* |5 \4 n9 g" g1 L& |1 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度, x  `7 G4 Y; b0 H, D9 H

5 z8 U8 z  q9 K' L1 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( E! x! t, d6 y) t, N下列哪些金属材料受热均匀,通常用在铁板而且非常重9 d7 ]3 Q  }$ E) t
A:Cast iron 铸铁) m/ ~3 p1 X# W5 K9 ^6 W8 ~

; M$ o! I0 x2 A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" o: @+ f  _9 J. p" p3 x. O哪件装备下面有一个可移动的碗和一个S形叶片?
( L& V' _( L5 hA:Food processor 食品加工机
( a2 u/ v. g8 k  O; @- C: hhttp://www.google.com.hk/search? ... iw=1263&bih=572. G5 N, r* r9 ~, a" V- C+ g4 t4 D  s

! e& P) C( N- S) l8 X  D46.Which of the following is not a rule for knife safety?* e$ v! E* }* L* A
下列哪项不是用刀的安全规则?! v& t2 _8 w& Z( N! x) |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* ~; W7 }" A7 T" S& z4 j
8 j. u( w: |/ e. y, M' }$ e
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, W) K: v& C' W: J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. i; e, J8 G  i8 f+ ?& ~' q+ f; v, O7 QA:RondellES . W* h! ^$ {1 E* j6 v$ E1 |* X8 q+ _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: O, P* K8 `7 u) {

' x0 \) ~" X3 i' b' x3 W- q; j/ G$ r2 r48.Which of the following is a diced cut used to garnish soups?
; l9 S8 P0 V! S2 o7 Z& C/ l下列哪项是切成小方块用于汤的装饰?" h2 Y2 K3 @- v7 U+ U$ z7 x& C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# H8 M. A7 B6 S  C8 [6 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  J2 [0 K' ^0 J1 v4 p9 W8 ^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!!——
5 B# m/ P/ P7 h; x% u1 eA:Gaufrette
& M2 v8 P+ ]* |* j/ l' r4 m- L; Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! |9 i/ k+ ?; c  H1 }" D  Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, n; ]- a+ s0 B, }# n, B2 EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 Y- [! S; D8 P; y3 _- u( E$ }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 g" J( ]- O9 F' p0 f( 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)5 O5 y: k& B' N1 V: u) L6 x
A:Cilantro 胡荽叶 香菜
8 N' j; J% `) g" J+ xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  y% a) {! d+ }) m( L& }
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60.Allspice is made from:1 Z! x/ t; }) O' |5 P  @
多香果,  多香果香料是什么  v% w( @; I  f* G, o7 u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: _9 c2 h+ k; J1 B# Q* B) sA:A dried berry 干浆果
2 n& `! w5 v# M5 J: h$ M6 R! ?$ x" k
- {0 _, i4 p( k# ?5 \' a/ e61.Which of the following are used to make a sachet d'épices?
0 A4 c: T3 e9 J- K/ v9 {下列哪些是用来做香包德épices?
: M. O+ q) h- X/ ^http://www.sachetcatering.com/
/ b# {5 _: Y6 {8 H2 ]: Q) UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: L# F- @+ J9 T; I4 }3 Y8 P8 t
% |% r4 r: \) W, g5 g62.Which of the following condiments are not soy based?
! b% h5 @% ^( q( j' ^/ H下列哪项不是酱油调味品的?
+ }, W$ y, z1 N# b8 \4 VA:Wasabi 日本辣根0 f1 M0 y6 n' D9 n2 a/ u
+ J3 {/ F  o5 M3 i6 W" }& N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ Q5 u. i, E) u  T# I
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:* I. F) F& D( X. x, u$ _, {6 V# X
A:Pasteurization  巴氏杀菌
% `; U% t7 |1 N
4 E: ~9 V0 r" }2 t; g, c64.Which of the following steps is not the correct procedure for whipping egg whites?
0 U7 @0 [! ]6 W) t, {下列哪个步骤是不是正确的蛋清搅打程序?
+ |2 l! g0 Y9 Y3 t: l* |+ j7 bA:Allow to rest before use. 允许休息后方可使用。# }( p/ Q* S6 ~* O- h3 [

3 i/ e, N7 w9 f( i1 ?. Q65.The weight of a large egg is between:一个大鸡蛋重量介于:: m* R: J$ t3 N. K$ s% L# g
A:56g and 63g 56克和63克% n* ]9 N) G9 H7 i2 b
: |  w4 V2 ]0 |5 C  U3 r& H
66.Evaporated milk is a concentrated milk that is produced by removing
& h$ ^; ^+ ?9 K' X( E9 a炼乳是一种浓缩牛奶 是去除什么做的' C, y1 Z8 W& z
A:60% of the water 60%的水( `) R! ?% \/ P" l6 R8 H* K: @
6 ~3 n/ Z2 m  C+ c& m: T
67.A method of cooking that transfers heat through a liquid or gas is:
, e  R( O/ n* y' W一种烹饪方法,通过转移液体或气体是:
4 h2 _# t+ \& \* bA:Convection 对流; f) N7 e& {- N) d2 z( K4 g

5 ]% H6 W8 n" ]$ O$ J% f68.The cooking of starches is known as  烹调的淀粉被称为, R: m8 x/ {4 Z- b: ^0 j3 a
A:Gelatinization 糊化0 \# [5 W2 a1 F3 Z- I
% a) V2 J4 x+ ]. v/ l' h7 V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& F" |. [/ m0 G2 UA:Braising 烤3 a. @5 C7 j$ F
) e7 O" G/ M# K- y8 F2 ^8 k
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:
8 z* E- u8 @( n& ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  y, k% t* `' c; \; W+ C2 Q  h4 _4 U
* K6 N9 [2 A0 _* U* Y$ x71.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
0 m7 ~; c$ Q/ QA:Fumet 原汁. B* R5 u( D9 g: o# e# u  {

9 R$ |4 C0 o. C( q& q" O+ g72.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6 s' M- m3 Y2 j# r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 }0 T; ^- y* Q+ D/ O/ ~# m" ~& v/ w, }  Z+ [4 }' n5 ^
73.Which of the following is a principle not used in stock making?: x4 n4 Q) e$ m% h* P6 |
下列哪一项不是用于制造高汤(低汤)的原则?
* ]% ?  o' j* F3 U5 n2 k; pA:Start the stock in hot water.开始在热水中操作* g$ Z, _6 B* U7 N1 t  O
7 q! J8 ]& R& R. d& S  L# P
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3 X- ]+ M( L9 s( f
A:Remouillage 法语熬汤5 p# P4 w! b4 _/ k3 `
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