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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。8 x# [) D2 b  y4 n

' f- u1 p2 E6 M5 H! [  H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。
# X2 B. H4 R! X; `1 |* }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
) N, w7 S: M' V# {) l) D% b0 l1.Which of the following methods should be used to determine doneness in a New York steak?8 ]& R- l3 g# c+ `' @) K/ p
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). ^$ s3 x, t7 Y5 H/ T0 m
A: pressure touch. 压力触摸/ |$ S& E) [3 D; P7 K3 P2 Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 y1 o8 x9 q. i. a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3 {) q2 V! }0 i1 k3 ~" d
A: acid  食用酸7 p. D/ T9 G) C+ F0 g7 l+ P
3.Vegetables are major sources of which of the following nutrients?
. L# w$ v& Z& ?  N  m$ x4 C蔬菜中包含的主要营养有哪些8 f9 l+ {/ j; p
A:vitamins and minerals. 维生素和矿物质。
8 Z* Z- b2 [% @0 n4.Cauliflower is commonly served with
2 C4 q' \% p' ]# j9 p% }1 K: x3 S花椰菜(菜花)最常见和那种酱汁搭配
9 G$ d* B" Z: `0 t8 O% CA:Mornay sauce. 奶油蛋黄沙司
$ v$ o/ ?7 ^" ^& k5.Which combinations of products are found in pie dough?
, ^0 W8 n9 q# B% E* V# G/ |! P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; u7 `% T( Z- ^3 M5 S7 d# p% J  gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* v6 w. v' z: f, f2 G6The French term for mussels is 法国语青口(海红)叫什么
6 h* h" W. |' D& NA:moules.法语青口,海红
1 j$ a: l; d, s+ `+ `6 l# q1 k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. B! l7 F9 Z* h$ zA:faintly fishy. 稍微有点似鱼味
! k$ B, y& s0 a- q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 F$ c$ q9 p' z+ U5 ~
A:2 days. 2天
9 |$ k0 U& `  v$ z/ q: G9.What are the principle ingredients in ratatouille?
+ W$ h0 d# e. N6 e% L8 g' O9 T- s' v炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& E# ?  s, {1 P5 T7 }8 O+ w6 mA:Zucchini, eggplant, green peppers, onions and tomatoes7 j4 t/ H+ ]9 \% o& O. R, w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 f& U( n; t$ x  S3 u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 C& O  W6 W+ R) Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
" r5 g1 V! x9 Q; e- _9 a. b9 l大批量烹煮食物要在20到30分钟内# j- ^0 ]% f. F, B8 M3 o/ N' `
11.What person has the authority to issue a Health Permit?
# Z: k! v& y2 {7 w$ g: A谁有资格颁发健康证(卫生证)。
/ J6 i+ T. c5 x4 r/ ]  }A:Medical Health Officer.* }3 e, t7 a8 R
医疗卫生官员。
- a3 V$ u5 H2 J9 x2 b12.For what period of time is the health permit valid?
" A, ?4 S6 n! @7 ^健康证的有效时间是多久?
. A0 D! i; F+ N# K9 ]* HA:12 months.12个月$ k( o! n/ [& N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! H7 z- A. Y3 l; {* k8 D* P在食物和饮料准备区,通风系统换气的标准时什么
; K( V0 Z, A( r0 P* yA:08 times each hour. 每小时8次0 {) x/ B5 v2 j& P
14。The minimum temperature for manual dishwashing in the wash sink is
4 J2 {) W  @' V+ M手工洗碗,洗碗池的水温最低多少度?
: a$ Q  i& R+ A& [A:110 degrees F (43 degrees C). 43度
8 Q3 R  L- A# d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* E! [2 y/ g1 d4 P用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 x1 ?+ c: n/ u) r/ W: M
A:180 degrees F (82 degrees C).  82度+ [* E0 d2 l  _, v( U) y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 U# Z: G2 Q8 M$ N- L: f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* T3 \- t% |! H* H7 I2 JA:en papillote.  法语自己理解/ O: H- j  x& v$ x: t: }' \
17。Wing or Club is considered a! T4 q2 M; d* U2 i5 B( _* ?
翼和CLUB 被看做是一种...
" N5 I& ]. @; F: b0 e  rA:Bone- In Cut     带骨切/ t  z# b7 Q. e+ d: d7 M8 u
18。New York is considered a   纽约牛扒被看做是一种
; }- Q5 P: \" Y4 a: a/ }+ K0 fA:Boneless Cut     无骨切8 s0 W, p, w; H. P  g% a! K
19.In general, a court bouillon for freshwater fish will contain
/ l8 ~. H1 c' v. }" y& y$ g" I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
; I+ N' U5 j. f$ ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 e& D( p( H# ?* Y# I- r7 Q
和做海水鱼同样数量的调味料和香料
, B9 _+ t' t; ~' |* v  {  }) w8 i4 N20.Anise is very similar in flavor and appearance to6 z( X. `" t6 x2 O2 U$ q7 c
八角和下面的那种原料有相同的味道
- h! I9 a4 B' c2 ]- |' aA:fennel  茴香, m0 _1 O, _$ p8 q, N# y# j6 U/ m% K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 M$ W9 Q* m3 h7 N$ U下面那种原料更像大葱且有平面的叶子
8 G- u( a& v5 A& ?A LEEKS  似蒜葱 (这边人叫京葱)% v5 d8 ?0 J- H# c1 J- O1 q; Y
22.Which of the following cutting shapes refers to a small dice! k6 G, K& f& s+ N8 E
下面那种刀切形状指的是很小的粒(末)
5 Q$ c1 I! n0 o% B" P. MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) p' {: A6 j$ g1 K5 D" A+ |  q- X
23.Oil is added to the water for boiling pasta in order to/ O3 p  ~/ e4 i4 A7 e
向煮沸的pasta (意大利空心粉 )中加油是为了
( s. a, o0 H2 F6 D) q- }A:prevent the pasta from sticking and to minimize foaming action.
# k' s- o3 {6 g6 `4 O防止面条黏合并降低发泡。0 m; N: S' S( i: B
24.Which pasta dish features pine nuts and basil?: }8 {2 e" K: @/ _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 V# v$ B5 p* B
A:Pesto.一种绿色的意大利面酱
8 O0 m4 K. E* R% @. R3 Q& mhttp://www.tianya.cn/techforum/content/96/563836.shtml- y8 ~& E  ]2 u) F! |, z0 E
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25.Which of the following is a spring vegetable similar to spinach?
+ U; ~/ L+ k! v$ ?+ ]( ^下列哪项是一个春天的蔬菜类似于菠菜?
, H) Y: O" \* U" V# i$ ?/ @A:Sorrel. 酢浆草。
" N6 E8 `2 k& {2 R2 X0 f( i/ u2 S" c% Zhttp://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?
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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:
5 `" x/ X7 B7 ?; p哪位厨师最早带来高水准浮夸的美食
3 A, b# h& c  h8 x* ^9 o# bAAntonin Carême 人名 安东尼·卡罗美
7 n$ H4 j* g- c+ P! q+ Z  w* G! c
, X' U- q8 {+ ?. E; X3 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 k) p- Y+ R/ u7 V  j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ ]& K5 g7 h: a3 ?A:Cast-iron stoves         壁炉& X, U, j$ M2 |( s
http://www.usstove.com/products.php?id=6/ J; g- ~5 W  e4 p- `: H
) T- I0 G. \' s1 |
28.The French term used to describe the roundsman, or swing cook, is:# f+ u" I$ s5 }& C! ?. `
法国术语,用来描述roundsman,或摇摆厨师是:' g. }% J6 s1 o
A:Tournant   图尔南! ]4 I; T* _+ E- W7 g
; H' [4 r5 H3 n5 n& U
29.Another term for the wine steward is:
# b3 @+ G5 F; Q7 d2 g0 t葡萄酒侍酒师的另一个术语是:0 D- x- Y9 G8 o2 p
A: Sommelier 侍酒师/ m6 D; G; c& K# v9 L# H! W( f
3 M7 u' K1 o# u+ j: P
30.Molds, yeasts and fungi are examples of a:
# N& P" q  c" L# z' d# A  [; T3 n: }7 z霉菌,酵母菌和真菌是一个神马例子
0 O( l- u+ q+ D; h: _A:Biological hazard 生物危害
) N9 W& L1 f3 C  e* F5 H
! o0 `& m2 R. \  Z3 h" m( W4 Y! p6 m; R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 [7 i0 `5 @+ A3 v+ T* z根据加拿大食品检验局,食品的危险温度区在多少之间:
7 I) c! X7 [- C. Z9 u0 r9 aA:40° and 140°F (4–60°C)     4-60度& S! [  b# l6 I0 m3 L, r* B

: K5 l* A  V+ y  J" m" @7 g32.All bacteria need the following for survival:+ d% k  j9 k  {3 S. o, f
所有细菌生存需要以下哪些内容:
" x7 G7 h& B6 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: J7 W% ^' x2 i) B' M
- C5 P* @7 P- C% m7 b33.Which of the following correctly represent critical control points in a HACCP system?7 T! Z4 ?, k4 J
以下哪项正确表示了HACCP体系的关键控制点?& R2 J8 {. \% R; p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ ^( H" I) B2 k( j2 D0 d食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& m; s" e$ @. W
$ b2 t. N1 Q% N34.Which of the following is not an example of a carbohydrate?. u- R3 e8 S7 t& z7 s! b# w1 ^9 Q
下列哪一个不是碳水化合物的例子?
9 e+ U) ^! o9 }/ G9 k2 W2 FA:Essential nutrients 必需的营养物质0 k, g  k# H  ?1 z  u) P/ U2 F4 z

5 K- X! o3 O  ~; v8 ]35.The process by which a liquid fat is made solid is called:
$ x' O* i1 @1 d9 n7 [" B, y& w液体脂肪做成固体这个过程叫什么
% z  N9 z  x. s3 f4 _A:Hydrogenation  氢化# h& v; e8 p( e0 \8 I

. y- b( R: f' j6 W; G) U: P36.Which of the following is not an example of a fat substitute?3 K3 M$ l1 [$ Z# K9 ?
下列哪项不是脂肪替代品的一个例子
  K% L2 @% _" M1 X$ BA:Acesulfame K  安赛蜜K表5 }+ }1 T+ S0 c7 K# h2 e! U
' q& `3 A2 }* L8 _8 R% F& R
37.Health Canada requires that a product labelled "fat free" contain:5 ]" }, q: N! d% x3 e$ _
加拿大卫生部要求的产品标有“不含脂肪“包括:
: c" `: J) E' |- V0 O- ~0 g' KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% Z- q  f! A; D8 H0 L  D% F4 N
  O2 H# f! f# W: o  b! r" e38.Which of the following is not a problem associated with converting recipes?
/ I& C$ y7 u( m( W0 `下列哪项是不相关联的转换配方问题?% ]% i3 O% B4 u, J6 w& h: |
A:Unit cost 单位成本
. Z8 R: F1 T7 G# b. h1 I+ q$ f% ~( u9 u5 E: D. N% N
39.The condition or cost of an item as it is purchased from the supplier is called:
4 H6 H, a: _' ?4 @, a, G& `从供应商采购的物品的品质或成本叫什么
" `" v. A0 y% j' Z; @5 U+ C' ^A:As-purchased cost 购买的费用+ I* V% Q$ ~- d! B/ z
- ]. f7 n* l4 V$ I5 q! Q
40.The amount of stock necessary to cover operating needs between deliveries is known as:; k& b1 j; N( {
在新货到来之前用于日常所求的必要库存量叫什么
6 C" s- P  O+ p8 S* i1 g$ CA:Parstock 基本日常最低库存
2 a$ ]. q4 l! o  n" m* e" _. o/ O/ _1 u6 D% v  I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 t" O- t5 E8 }+ o2 o3 P7 l" t5 n下面那个缩写是用来表明正常库存流程?
5 \: \4 C/ E; VA:FIFO=FIRST IN FIRST OUT 先进先出' G* A' A4 n4 [
6 I# N$ `2 c0 _; |/ U; x
42.Which of the following knives is used to turn vegetables?
/ v. ]! F: y7 ?: c下面的那把刀是用来打开蔬菜吗?
0 }/ H3 {. j) s. ~% `1 l  _6 k! R/ BA:Bird's beak knife   鸟嘴刀7 f( C8 g! ?7 X8 J2 V2 O3 T0 o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 }' l" z. E* A+ @7 ?4 c) C  B7 o( K9 Y5 N8 L
43.What is an instant-read thermometer best used for?) P4 V  S/ i' s: x7 T+ }! }7 Y
即时读温度计最好用于那方面?1 M: f8 d: r2 Q8 f4 n' G1 ^7 I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 D8 ?# c6 ~/ F, P/ s9 T" w$ B% j( m+ r  ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# `3 G8 J/ T" Q9 e! J# ?- I! U下列哪些金属材料受热均匀,通常用在铁板而且非常重% o/ W0 m- f3 Q# ?3 ~! \- p- P
A:Cast iron 铸铁" h4 V5 t6 s- |8 f. U  k- ~

5 Y9 K' A7 K5 R9 V1 k4 |% q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ X  T( d  l5 K( z5 e哪件装备下面有一个可移动的碗和一个S形叶片?7 I1 \; u9 G1 I6 w- @# R
A:Food processor 食品加工机1 m, n; b0 g% g/ O9 f
http://www.google.com.hk/search? ... iw=1263&bih=572
) r' k  R* g7 h# K4 k) y# s/ S  v& U8 p
46.Which of the following is not a rule for knife safety?
# p8 B  W' y& `" m下列哪项不是用刀的安全规则?
) P6 i2 |$ y! y$ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 C; A% [& V" R3 w2 c
& ~* }( U; H) a4 k: T7 B, D% ^5 |+ K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: i' I- N* m: z0 f* y+ r2 ~0 D  f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# `$ n% x( n9 H8 x' x$ G& _) BA:RondellES , W3 V, I$ L! M3 }' \1 l& a- v2 q+ V8 O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 e  @6 N7 m' o, q+ F! h4 X4 I$ H- H
48.Which of the following is a diced cut used to garnish soups?6 E+ c/ a/ W4 H( b" A8 p
下列哪项是切成小方块用于汤的装饰?* s$ n3 e! t' f4 W
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" y0 e3 F% I4 z( K* H& O% V4 s7 t9 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 @7 L! s" U. J% X# W. q) }5 Q9 b
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!!——& o0 ]- B  r3 l, o
A:Gaufrette
* j% i+ O" R/ I' i: J* Z1 z( m/ Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ q# c1 V8 e  @3 J$ h1 X  @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 n, f% B; [7 `1 QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ {( U/ b! l  r) N9 F# j: w
6 n. Z" U2 F' z
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ ?3 T2 C8 _0 M( u
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)' M/ k  ?0 x- Q3 |
A:Cilantro 胡荽叶 香菜" `! ~0 H. K6 o/ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 V) X. Q3 [2 B( t$ O: A3 @
7 f! z8 D6 t8 X. L' l! _; E, `60.Allspice is made from:/ _- m4 T4 X2 g. x+ J4 s
多香果,  多香果香料是什么& d$ p* z% e" C% Y* u+ V  g, }& Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 [! p% R. k. P% C# j& k
A:A dried berry 干浆果
) N4 {$ v# |4 I$ M, D' t  i) F
  U* Y% Z! Z  z9 g: a61.Which of the following are used to make a sachet d'épices?8 \! L$ O( W8 y# `3 C& l5 }% w
下列哪些是用来做香包德épices?! @- n/ ]8 T$ c' R& G& e
http://www.sachetcatering.com/
. r* w" d: Q" z! n0 R% X3 ~' gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, t) C2 B3 t5 C4 W" q) u
* [2 R# H9 ^) s! r( S3 w) V62.Which of the following condiments are not soy based?9 @* ]& O2 _$ ~& F$ Q9 N) K" Y
下列哪项不是酱油调味品的?
, n+ [% n/ U& `2 v* R2 gA:Wasabi 日本辣根/ @6 u6 ^3 d8 Y

( m9 [" O8 B: f2 i- Q) m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  O2 S( @5 p6 p$ H. e8 G! l- `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:, n( J% A/ H  Q% _
A:Pasteurization  巴氏杀菌
1 O. f1 q9 I" B" \8 g8 W
& Q/ I2 O6 Q# X$ t% k64.Which of the following steps is not the correct procedure for whipping egg whites?
' j; q6 e4 S, y) F下列哪个步骤是不是正确的蛋清搅打程序?
. w  G% z3 c1 L2 G' ]A:Allow to rest before use. 允许休息后方可使用。
7 R" l- R  `: C- W4 U; K2 A! t; j9 S. V  c8 ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# p; N8 q3 I/ D. IA:56g and 63g 56克和63克, i0 f4 u* m% A# S) j. m$ \
' n9 ~& X) P6 Z+ t0 l) }
66.Evaporated milk is a concentrated milk that is produced by removing
- f( d  m$ J; V$ F) e+ G4 a1 [炼乳是一种浓缩牛奶 是去除什么做的5 @5 r. j4 P! M' r- p; F
A:60% of the water 60%的水
- B8 H* B( k  N) Z/ l  _( i* u% {5 O, s9 v0 H
67.A method of cooking that transfers heat through a liquid or gas is:0 s. p! _, w# p! _0 b0 C% j( e- g
一种烹饪方法,通过转移液体或气体是:
7 ]6 V! N% U! q' i$ Z5 qA:Convection 对流: ~5 R& o( U. z- n2 J
+ y! H* [. g& a/ m/ Y8 N
68.The cooking of starches is known as  烹调的淀粉被称为! E5 l% |: D$ K2 g
A:Gelatinization 糊化
: j8 G1 X; m- A( ~# a! _- d% r% W8 K6 p  s3 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?; v. H& @" L: U
A:Braising 烤
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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:
" g  L9 d6 n; \& G. |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ R1 v0 ]4 q  _7 y

4 R$ }0 A5 t0 Z% [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
, R: f0 j  v. W6 K+ XA:Fumet 原汁
7 U9 t1 l- ]9 C4 q3 k0 a5 L' H
6 o) L: @7 O0 s1 T. M  c! C; ~4 I72.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- C. A  }% v2 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! E# E3 B( Q2 S7 ^5 e' A
. t& O3 u  E. b  K2 ?* c7 m5 _
73.Which of the following is a principle not used in stock making?; y9 U$ N- X! \' C0 ?. y
下列哪一项不是用于制造高汤(低汤)的原则?! v2 E! H  i1 f3 _: a7 v; d( ~, {
A:Start the stock in hot water.开始在热水中操作. [0 y- M5 Z" y# S* X
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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
+ s& v9 G* Y+ C0 QA:Remouillage 法语熬汤0 G3 y) ?2 E& {' [0 g
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