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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。
, F+ K3 p8 h; h/ ?/ N7 W) L8 @4 {. @! U1 }+ Z, L" V1 ^
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。) t* B  e& D* e" D
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
大型搬家
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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
3 v  c1 V9 A# J5 Z% n; D9 @1.Which of the following methods should be used to determine doneness in a New York steak?
4 E; }  R5 l9 c2 F* z7 @, }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)
5 Y# I2 y% ]: D  wA: pressure touch. 压力触摸/ w" I) _, |: o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 L' r4 V9 K; p' x* b7 H3 ]
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
' C3 H1 C, k( z) U) Q1 \A: acid  食用酸
; t+ @8 w% G7 s; O" y* Q# B( \" M( |3.Vegetables are major sources of which of the following nutrients?
' [  h4 n& d$ B( w9 @- Y$ r: Z蔬菜中包含的主要营养有哪些
$ g% L- F) ]0 `7 LA:vitamins and minerals. 维生素和矿物质。* Z: R0 D: X: W+ u+ T  L, y( c5 z
4.Cauliflower is commonly served with5 B/ c& J( H7 A  o" i  I9 R" K
花椰菜(菜花)最常见和那种酱汁搭配; ^, E1 t. ?: Y; N6 y3 {: [
A:Mornay sauce. 奶油蛋黄沙司# m$ W1 `( i1 G
5.Which combinations of products are found in pie dough?; g$ c& ~6 I( [$ F, B
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& [" N' `& U8 R$ {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( N0 m9 D, W8 g; Q$ U& \. B
6The French term for mussels is 法国语青口(海红)叫什么. r+ m0 v: h, y
A:moules.法语青口,海红5 j7 q% k& w" _2 j2 v
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  s8 |9 |0 {- s( D! g
A:faintly fishy. 稍微有点似鱼味
5 a1 |6 w# N6 U$ h! ~6 w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 }) M% n4 T( e4 b- j. `& ]A:2 days. 2天' q! T" G" w1 k1 i4 O! Z% x
9.What are the principle ingredients in ratatouille? ; r" K3 P. d4 B% M; f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( G, G' }8 B$ p3 W% A! w2 `A:Zucchini, eggplant, green peppers, onions and tomatoes5 g" Q% x* N- `9 q* h, n' P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 B- `) p1 f& K3 N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?9 F( }2 \3 I8 p
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 i% e  B+ R9 V3 t' f. }大批量烹煮食物要在20到30分钟内. r4 x9 u9 [  P6 |
11.What person has the authority to issue a Health Permit?( m' a1 ?( o- |
谁有资格颁发健康证(卫生证)。% A4 [3 w1 B5 |" l+ C
A:Medical Health Officer.* s6 l3 e$ [0 \5 y- u6 Z1 R
医疗卫生官员。
" y+ G3 s9 m5 m12.For what period of time is the health permit valid?
7 U7 G+ K7 b5 ]  Z健康证的有效时间是多久?1 q. V$ d9 S8 o9 ?4 k
A:12 months.12个月
5 y+ L' K8 i. w' a" d1 a13.In the area where food and drink is prepared, the ventilation system must be able to change the air) Q; J; B8 B( Q7 }2 h" @
在食物和饮料准备区,通风系统换气的标准时什么- y. Y8 C* F- E, B' Y1 w7 q
A:08 times each hour. 每小时8次
. E# O* h& l- _' G7 t+ j! B+ G14。The minimum temperature for manual dishwashing in the wash sink is# M9 s7 w/ ]% b, x0 }
手工洗碗,洗碗池的水温最低多少度?
( A. u) |0 Q& r0 @9 I2 V1 d+ WA:110 degrees F (43 degrees C). 43度
5 f- o9 E6 ?+ P1 X% b# C' u% G& o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ g- p  s3 L& ~2 R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% e8 C" Y6 Y5 F0 U# G/ qA:180 degrees F (82 degrees C).  82度1 A# R, d3 N2 y3 ]3 b) \5 Q0 E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 r8 C" d; C3 v& o4 ?用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ k$ e2 {7 {9 V" W. ~A:en papillote.  法语自己理解+ K: S3 U, Y" K1 L
17。Wing or Club is considered a7 Y# d3 j% _& `
翼和CLUB 被看做是一种...
6 P" t# c/ m/ a: c* ]4 `, U% sA:Bone- In Cut     带骨切- g7 H7 R1 D. B6 C* h* t, m
18。New York is considered a   纽约牛扒被看做是一种! x! h: B! O5 I( K, p4 W* l( n
A:Boneless Cut     无骨切
# c& |. A5 y9 N2 s8 T0 M. \19.In general, a court bouillon for freshwater fish will contain
; d. `- M( M  E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. {9 L  [4 z; E, S1 h0 P+ O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% W" Y4 Z. s2 ]. d3 p5 }
和做海水鱼同样数量的调味料和香料( m0 N% q8 j! U5 V0 f
20.Anise is very similar in flavor and appearance to% D8 X0 K) ^7 r' j9 b6 ?% k
八角和下面的那种原料有相同的味道
! b$ Z- a6 b* Y6 Q3 hA:fennel  茴香% ^! I: v% w/ {% v3 j: z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 x- E% B5 T+ T2 e( }  T! R& A
下面那种原料更像大葱且有平面的叶子# _, M, N9 d7 [- e$ y; {
A LEEKS  似蒜葱 (这边人叫京葱)
, b& S& _3 @; [& ?- Q22.Which of the following cutting shapes refers to a small dice5 q0 [) m4 q% Y! s- V
下面那种刀切形状指的是很小的粒(末)
* y+ N0 a! e' H& j! h+ |' ^& lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ G1 U3 a' l$ @! c1 ~* |: h: C
23.Oil is added to the water for boiling pasta in order to
. P2 u' ~0 v  h' K+ g6 m/ a! g* _! O向煮沸的pasta (意大利空心粉 )中加油是为了
2 f4 ?0 W" H' f0 mA:prevent the pasta from sticking and to minimize foaming action.
. d, V/ Q. A' [/ ]6 h4 {7 m+ ~4 J/ B防止面条黏合并降低发泡。1 `/ ^0 |  _+ ?" U, Z8 g$ n
24.Which pasta dish features pine nuts and basil?
) j% R( \8 e; N" p- F2 e, c& `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% B" D0 P: H4 u: Q; E
A:Pesto.一种绿色的意大利面酱 ) w5 Q4 x! [7 n+ `
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
% [% v+ H! j. j+ l下列哪项是一个春天的蔬菜类似于菠菜?
7 F. t3 T9 D* [1 }# J% d( G& ^A:Sorrel. 酢浆草。
& x# u$ V7 o9 s' `7 Ahttp://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
理袁律师事务所
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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:3 l, u! s' }9 [; e. R# \# k+ Q
哪位厨师最早带来高水准浮夸的美食; s1 M8 ]; _( v' Q( e& t/ f9 N7 F( b
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ f5 u. i/ @: s; u0 Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 [. s! h% x9 W" N1 n7 u5 ]7 ]
A:Cast-iron stoves         壁炉
) D) p- T$ X# b! F, yhttp://www.usstove.com/products.php?id=6
$ y5 ?+ p1 Y0 O# N: z) [. x5 L3 D/ H4 y1 D* p* g4 f: u
28.The French term used to describe the roundsman, or swing cook, is:3 N2 n* ]3 F0 v4 X# g; l
法国术语,用来描述roundsman,或摇摆厨师是:
* N* @6 G0 T1 u: _7 FA:Tournant   图尔南5 ^0 R% w7 L7 ?  C! h

/ a: o6 }9 z5 b; m, _29.Another term for the wine steward is:5 X+ P9 E6 [" z6 }
葡萄酒侍酒师的另一个术语是:
8 u' D2 W  L& _7 h/ Z) T8 iA: Sommelier 侍酒师- N) R/ Q% }" V6 x% h0 v: v

1 p, @4 `- f/ Z* ~& X# Q30.Molds, yeasts and fungi are examples of a:
' M" [- ?7 t7 a) h/ z6 ^6 }& x8 y霉菌,酵母菌和真菌是一个神马例子# b/ U- S1 B( Z6 h7 K
A:Biological hazard 生物危害. w- A/ M7 |) Y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. c4 N- C) z" @4 u1 Z( I
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 \2 c6 f; k/ G4 wA:40° and 140°F (4–60°C)     4-60度
/ s1 k" x& {3 `( m/ m& `
: r6 l. Y9 J3 k9 R8 R32.All bacteria need the following for survival:) g" H0 K0 g' `2 \. c0 W0 Z- u
所有细菌生存需要以下哪些内容:
) o+ L$ R( K" ]# f9 eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% U* x! L3 o. ]' v+ @
2 k5 x  l. n- B5 ~+ ~
33.Which of the following correctly represent critical control points in a HACCP system?
  T; n$ T3 ]% r' k" Y以下哪项正确表示了HACCP体系的关键控制点?
8 L" Y- o* R1 g3 q! m& |" AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ N' t( W0 H0 M- E2 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) s) M1 U9 B0 X
% U' T# h  s, c4 P7 U3 w34.Which of the following is not an example of a carbohydrate?
8 I0 c' b* G5 z" I$ A下列哪一个不是碳水化合物的例子?
6 B& v/ e8 L2 w9 BA:Essential nutrients 必需的营养物质8 D. v& ]5 c! c; w& Q

6 D6 h' l3 P( Q35.The process by which a liquid fat is made solid is called:
: D0 k, w: l. V1 T$ b& c/ i7 R$ f; A液体脂肪做成固体这个过程叫什么
+ `9 w5 G! ?1 r* P" yA:Hydrogenation  氢化
( M" V( _, F" g0 ~) J5 y. H5 S
36.Which of the following is not an example of a fat substitute?
# P, J( y$ i$ g0 i6 G下列哪项不是脂肪替代品的一个例子
# V; Y3 ~1 ^, Y4 nA:Acesulfame K  安赛蜜K表7 ^3 k% p1 F) N, T' d$ i8 Y

; \  z2 n$ G3 k37.Health Canada requires that a product labelled "fat free" contain:
' E' m. r. S4 o9 c" R6 @# B加拿大卫生部要求的产品标有“不含脂肪“包括:7 G2 H, G3 N+ @3 C. S# D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
2 N* X5 \1 T* K6 T* B/ J/ A# T, F8 F下列哪项是不相关联的转换配方问题?- S. L% Y; x2 Y$ m( q
A:Unit cost 单位成本
& n- }& \3 M/ {9 ?4 S8 e6 g
7 ?3 l" z* K9 [& \& M39.The condition or cost of an item as it is purchased from the supplier is called:
) w: g/ \2 {" Y( j. s3 z! D从供应商采购的物品的品质或成本叫什么8 O9 `) p7 E5 }. p% M; S
A:As-purchased cost 购买的费用3 M- S  A3 \+ u' y; @! S9 |" [
$ u! W# M) b( E: h$ [
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% O$ u/ C* I# Q4 h8 M2 I在新货到来之前用于日常所求的必要库存量叫什么8 V+ F: E2 Q; q% }8 Z3 M! w
A:Parstock 基本日常最低库存) q5 @* ^* ?0 F( b, }2 H: J

* f9 P# v5 H( W6 u41.Which of the following abbreviations is used to describe the proper rotation of stock?( p% U( q6 B. r* X2 _
下面那个缩写是用来表明正常库存流程?7 C( r& {( }0 a# [% ^- j9 G
A:FIFO=FIRST IN FIRST OUT 先进先出
( K- e6 o3 w" r* e" U$ L& |5 n& B  W& n
42.Which of the following knives is used to turn vegetables?- E( O  e) F" U/ u2 A8 e4 t6 ]
下面的那把刀是用来打开蔬菜吗?9 P4 a  T6 e  P7 h
A:Bird's beak knife   鸟嘴刀* U/ H9 S0 ?, J, g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# I7 u. L( H# n$ ^' n6 s& ~+ x+ a8 u3 Z' D/ S! t. t3 h5 v
43.What is an instant-read thermometer best used for?% U+ k& f' x3 C( g
即时读温度计最好用于那方面?
& u* z* m; y2 ?A:Checking the internal temperature of a roast 检查被考物品的内部温度9 O( K/ s6 h% p- ~1 Y4 U

( m' B* Z6 P/ N) k5 \9 h$ j. T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 K& s: l1 @# F7 F8 K  p. l
下列哪些金属材料受热均匀,通常用在铁板而且非常重- e7 P1 N" G, x( o1 {8 a, ]% a
A:Cast iron 铸铁+ q( u( w7 F1 y' x: J, e  r' ]) H

: ^0 O/ {+ R7 I45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 X; J4 H* i  p7 B0 x: @; M哪件装备下面有一个可移动的碗和一个S形叶片?% G. `5 s6 f2 P8 x1 Q5 e
A:Food processor 食品加工机2 r5 F1 v# o, C
http://www.google.com.hk/search? ... iw=1263&bih=5722 u4 M; G& _6 m( @

1 \, v" u& ]  s% A# b" Q7 U46.Which of the following is not a rule for knife safety?+ {! m' j- c, s  z8 \
下列哪项不是用刀的安全规则?
0 R2 G  x$ X$ u  D! t1 I% yA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% ^- ^! j& R. f/ n5 e/ A6 |

: p& j+ A' b/ @/ K  p/ ^  z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: F! R, D; T  G. K5 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ s! B2 }  ?) w
A:RondellES
# [" e7 v* Y* G4 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* s" K$ T) O* _! T3 j/ e
; h- P: ]8 Q4 ~% E, y48.Which of the following is a diced cut used to garnish soups?
) y$ f# Y( H' e1 J& v) C: r下列哪项是切成小方块用于汤的装饰?8 l& A) M7 F' `6 X& b/ L: \+ ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ B9 R. Q- c) F- y# i+ M3 x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% o, V* c, i4 N  C' i' F% v  ~
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!!——8 K2 x3 R7 u5 i4 U' ]* R
A:Gaufrette # \: x4 n3 m' Q  S9 U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) |$ b7 T1 }) M. j8 e- r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' J6 @" K8 i$ o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% c. E: V" E' k; W

9 P9 S1 |  _) G0 ~$ L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- R6 y0 C+ |! q+ Y& w% D' n
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)3 V; F' n( l3 K" f, p* ^5 |; w0 [
A:Cilantro 胡荽叶 香菜9 u* X! r6 M8 C& A0 `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* I1 O2 V2 ^8 O3 c
' Z7 Q. `" W& k( x7 b0 Z; w8 W60.Allspice is made from:7 K( @  V( a9 c$ ^& s2 F
多香果,  多香果香料是什么
7 D" \4 m. z8 y8 {- nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 K" F/ s) k, C8 l: q9 CA:A dried berry 干浆果
3 C) Y$ _, [0 }9 N7 k# `, n" c8 z3 q! o5 y/ O" u
61.Which of the following are used to make a sachet d'épices?" p9 A# q+ G2 {& p, S
下列哪些是用来做香包德épices?- h% P/ A8 S9 ^, O' Q
http://www.sachetcatering.com/
" I5 {% H/ o  \4 U' ?7 D2 |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 K9 N0 w+ q# K$ ?; B
2 [, H+ F; I) c+ G* l; u& L62.Which of the following condiments are not soy based?
2 F' f# ?* @/ y9 Q* i下列哪项不是酱油调味品的?, S6 I- q% k4 P. m5 m
A:Wasabi 日本辣根
4 a7 O  h  b0 H2 t4 _  F8 z5 W4 {: g. k+ q$ y' x5 J3 z( r( d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 Z: m! }- R8 @+ c
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:  t9 _" {, ?* \& G- a
A:Pasteurization  巴氏杀菌
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5 W3 C2 R' d* O6 l+ J( T8 Y64.Which of the following steps is not the correct procedure for whipping egg whites?) e6 @$ _9 {, W( x% n% Y
下列哪个步骤是不是正确的蛋清搅打程序?/ f0 e" ^, ]1 v# q; g% H
A:Allow to rest before use. 允许休息后方可使用。
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. ~7 L$ M/ e) n1 n: X' {6 h3 Z; F4 z65.The weight of a large egg is between:一个大鸡蛋重量介于:' v. X/ \! }* G) h. I
A:56g and 63g 56克和63克9 I, n+ D& a5 }: j$ @0 }8 q2 A

3 E4 L3 J( H/ d! j9 {5 N/ W66.Evaporated milk is a concentrated milk that is produced by removing
' d' }/ B* m9 s8 _炼乳是一种浓缩牛奶 是去除什么做的
' D3 h) l& t- e+ g: ^( k0 qA:60% of the water 60%的水7 n8 `( P; h; K4 @) K6 i6 q. B

5 w' R/ J! U9 x$ D" E& W9 y; {7 a. |67.A method of cooking that transfers heat through a liquid or gas is:+ i7 J+ C- _. b3 _) J% y
一种烹饪方法,通过转移液体或气体是:/ z* S* a1 b, G
A:Convection 对流  W" W' p% U9 e+ P
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68.The cooking of starches is known as  烹调的淀粉被称为
: G! H1 j6 [; s$ s, x) D# pA:Gelatinization 糊化
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1 I  t2 X% k2 m$ t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 M: K' D% [. Z& X- a, A# `A:Braising 烤  |+ Y* {* \7 L7 h5 Y

; \3 E) M3 r! J) L8 W3 {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:  Y- W0 f. m. B3 w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& e3 U0 A( ?  Y, n& E5 C! F
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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
1 s  @+ a- b# |6 D3 D- f2 @0 |2 A5 ]5 {A:Fumet 原汁, Y6 y1 H7 R4 u( M. V, d4 L

$ A5 |- p8 A! u& {/ a% t, k. w0 f1 S72.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
$ W# X! A, ^6 b& j/ IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜  Y; O: @8 @. g/ s2 }
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73.Which of the following is a principle not used in stock making?: R$ X: A4 C7 m4 E7 k  z
下列哪一项不是用于制造高汤(低汤)的原则?
8 _- R) _7 K+ K. YA:Start the stock in hot water.开始在热水中操作
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% C+ u5 O' t) M- \  i74.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
6 u; ?% S9 G& n2 h& Q$ rA:Remouillage 法语熬汤
. {" L) q4 Y$ ^0 _7 v4 Hhttp://www.haibao.cn/blog/post/176242.htm
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