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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。
) z' x* T9 q+ T2 Z# ^$ U1 ?* @4 i0 ]# @4 x9 f0 P1 @( ?
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。
. u; {% o% ~- O: [; p4 L5 ~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
6 o  |2 n5 F/ Y' G3 {) G4 n+ O1 N1.Which of the following methods should be used to determine doneness in a New York steak?
6 f- D- ^& Y! ]5 R& z/ ~+ w! o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) W" P2 |; u  s/ t# k4 xA: pressure touch. 压力触摸
& ~# R! J8 G3 e& l: o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 i& P; G$ ]% J" s9 \& K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
0 T# R1 m3 g# F9 I9 pA: acid  食用酸  d* g5 c  I. a* s& X8 ?. i/ ]3 e% s4 F
3.Vegetables are major sources of which of the following nutrients?7 G2 Z5 @+ J. Q1 ?- w
蔬菜中包含的主要营养有哪些7 {1 q2 w9 }3 I' y: w6 |( y- b
A:vitamins and minerals. 维生素和矿物质。
6 i. A; g2 Y# F0 o. z- A! T4.Cauliflower is commonly served with0 G" Z0 X% B4 K( {1 M& s2 E
花椰菜(菜花)最常见和那种酱汁搭配$ O, e) I8 |: |9 l! Z
A:Mornay sauce. 奶油蛋黄沙司3 H9 R, s3 E) P1 \
5.Which combinations of products are found in pie dough?
( A! u3 d: m, t: d4 W  L4 |下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ ^( p; i0 c, s) y' b) O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* g4 V& y* G' d5 a5 R5 [
6The French term for mussels is 法国语青口(海红)叫什么
$ U5 V6 M8 P% R9 E4 M$ T% xA:moules.法语青口,海红4 A" Z/ j4 W0 O$ T1 x. N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' o3 |1 `2 V( E( z9 C! |. ^4 u, U: dA:faintly fishy. 稍微有点似鱼味. g- a0 U7 V2 P" y$ R
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 g# e2 j4 E* l5 |- K; ]  I  AA:2 days. 2天0 ?; p  d# y$ s" e7 v
9.What are the principle ingredients in ratatouille? ! u) M" U9 z$ A" r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" T, y! `% l% G" Z1 ?A:Zucchini, eggplant, green peppers, onions and tomatoes# s" q1 P4 \9 w% y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 q1 p! a9 o3 A7 I- W& K; E# n5 z" e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% `5 o* q( _) I
A:cook food in quantities that will be used up within 20 to 30 minutes.# x- r% f) B8 K# D; O/ @
大批量烹煮食物要在20到30分钟内
5 M- c% p9 I2 j4 E$ S, E/ ^11.What person has the authority to issue a Health Permit?
, j2 O. o' X, c2 p  z谁有资格颁发健康证(卫生证)。" n6 T5 d0 H# [, d+ J: O" _8 e
A:Medical Health Officer.
2 t1 W2 c9 h  Y( a( v医疗卫生官员。
! S' R$ b7 r+ L9 T9 J12.For what period of time is the health permit valid?# [1 Y. O$ {3 V; p
健康证的有效时间是多久?
1 j8 U( {7 m- G! y; p- n/ r3 _4 zA:12 months.12个月
4 D! q9 Y0 l. N! z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* R3 h, ]5 X- M9 F5 D8 q在食物和饮料准备区,通风系统换气的标准时什么
. v! r) B! Y; EA:08 times each hour. 每小时8次5 W% G" [* ^" U2 C
14。The minimum temperature for manual dishwashing in the wash sink is
7 B* _- w+ U7 f) K4 {/ M手工洗碗,洗碗池的水温最低多少度?
* a( {8 y0 z6 ~# C- z, bA:110 degrees F (43 degrees C). 43度. e. X- k! k* h1 N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 X- P- a, x& I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( J+ t5 x5 @+ Q& n9 OA:180 degrees F (82 degrees C).  82度
& k- m0 u& h  {* |3 W& x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  @1 G* z0 ?7 \; ~4 E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 J( S1 w$ a; ]( G
A:en papillote.  法语自己理解
- c( O  T8 s; o17。Wing or Club is considered a9 }! r8 `0 f7 V  \2 m
翼和CLUB 被看做是一种...+ a0 N7 }( a& D3 D
A:Bone- In Cut     带骨切
7 o: K' n# j' z5 ?18。New York is considered a   纽约牛扒被看做是一种% @8 X! a" R9 Q: C+ [
A:Boneless Cut     无骨切' S6 E. R/ l: B6 N( b  C- r5 A
19.In general, a court bouillon for freshwater fish will contain5 g2 \9 u% Z) V* w* s+ `3 b
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) N" k( m1 i/ s) D, ]0 e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  J3 p8 {$ M# d! v% N0 U6 o和做海水鱼同样数量的调味料和香料( `4 @. V1 j7 n' E5 z
20.Anise is very similar in flavor and appearance to$ r( b& ?( N" k% u+ U* Z7 _1 f
八角和下面的那种原料有相同的味道' X0 U, s8 w6 K- x: O, W7 G
A:fennel  茴香. r! {' X9 e7 e* ]5 w- P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; O, I4 b0 i/ |
下面那种原料更像大葱且有平面的叶子' s4 D+ m( S) I7 c7 f
A LEEKS  似蒜葱 (这边人叫京葱)
- l) P0 S8 |( {8 w22.Which of the following cutting shapes refers to a small dice
  X- k$ u$ C3 o" `5 E6 y. C下面那种刀切形状指的是很小的粒(末)
8 x) @4 n0 C! }! Z  C# z+ zA:Brunoise. 法语: 粒或者末,先切丝在切成粒。& H5 u7 {6 Y$ n4 |* }! [! \! ~
23.Oil is added to the water for boiling pasta in order to
' r5 T& b5 N- P: l$ p7 [- j向煮沸的pasta (意大利空心粉 )中加油是为了: t1 Y3 S6 Y* m, P/ P  P( t$ j: Z
A:prevent the pasta from sticking and to minimize foaming action.
  J8 ?" t0 c" ?' l5 ]防止面条黏合并降低发泡。; X& H" r% w" Y' ]9 i5 l% [  o
24.Which pasta dish features pine nuts and basil?" C: P# N5 W3 e" z! |- V9 w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* W5 g+ P1 [9 b9 f0 lA:Pesto.一种绿色的意大利面酱 - \- |0 _/ ~& c' V
http://www.tianya.cn/techforum/content/96/563836.shtml4 J9 r1 S4 g( ^2 R

5 w  R0 c! `! m25.Which of the following is a spring vegetable similar to spinach?
1 @- \( J8 z) q+ j7 r下列哪项是一个春天的蔬菜类似于菠菜?
7 J9 v# \8 Z0 ~9 t) W8 bA:Sorrel. 酢浆草。
+ s5 k+ _: K. D- ~+ g: Uhttp://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:6 J$ ?& r+ z! d& S* s" e3 R' |: W) k
哪位厨师最早带来高水准浮夸的美食
6 b) z+ f7 C. J0 n0 b( ^* sAAntonin Carême 人名 安东尼·卡罗美7 z- f8 O: q* O6 h; j9 h/ v

& z/ f6 }" e% h7 g! @4 n4 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; s6 c' Q3 q$ K* e5 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: Y$ `  @) E2 P0 I3 C: jA:Cast-iron stoves         壁炉7 K5 A, {6 n7 T$ P3 w0 f
http://www.usstove.com/products.php?id=6. [0 s: P: f1 R9 o' g) \
1 ^, g2 u% q+ B- P" M) b2 V6 _
28.The French term used to describe the roundsman, or swing cook, is:
3 R2 h) H- f) a% a- y! X9 _# G法国术语,用来描述roundsman,或摇摆厨师是:
+ ^9 H+ ^1 c  P9 b, h% q% e, _A:Tournant   图尔南
0 l: ?) a8 {+ u$ H6 [
( q, X7 a. v7 J& V1 n29.Another term for the wine steward is:8 M- M' T3 P7 F& R
葡萄酒侍酒师的另一个术语是:) H/ \7 F! I4 h; n' h
A: Sommelier 侍酒师4 A5 v8 L; t4 ^, X+ i! }& X

% _+ {9 r* m3 z# n" q30.Molds, yeasts and fungi are examples of a:( n7 h# ]0 z, [+ N: ^! j# i0 X
霉菌,酵母菌和真菌是一个神马例子$ W6 \7 F& G0 i( a  z7 i: E6 J
A:Biological hazard 生物危害; W1 c1 X2 A; ^. u8 m0 m

- q/ L6 [& G4 ~0 Z. K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ T3 S( h. `  s2 G/ J根据加拿大食品检验局,食品的危险温度区在多少之间:
) a* s, Q  }1 E9 `( lA:40° and 140°F (4–60°C)     4-60度( V+ v5 M' Q- k! q; h
1 o$ q3 H! d. y" W: F& D
32.All bacteria need the following for survival:. h& Z* s/ l* S# ~: @
所有细菌生存需要以下哪些内容:
; ]7 k) |; A. e1 K+ E% YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ w+ G: l7 D5 D6 G7 U9 f

" @: u; E2 ?  r6 E1 s0 ~33.Which of the following correctly represent critical control points in a HACCP system?4 N( m( A* E* r$ K$ A
以下哪项正确表示了HACCP体系的关键控制点?
4 B) k  m1 Q  C9 c5 M9 R( xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % B; }% n% g# @* A8 P  v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ z' ]- D9 v9 d+ d$ t: V3 s1 ^

7 ?7 n- ~2 y& A0 v& o34.Which of the following is not an example of a carbohydrate?% X" Q2 F) j) v4 v& @! p
下列哪一个不是碳水化合物的例子?# E- l- u$ x: c+ Y) K; j
A:Essential nutrients 必需的营养物质+ R- O" F5 _) ]3 s$ d4 @7 C
, [6 Q" m5 a4 j! R$ o
35.The process by which a liquid fat is made solid is called:/ r$ _) o  E7 V& l/ i" W0 m
液体脂肪做成固体这个过程叫什么5 r3 ~% z6 P5 X) o/ i' H
A:Hydrogenation  氢化  Y" a7 c! m+ E0 V7 M

) T* L" e. C3 l% b0 n36.Which of the following is not an example of a fat substitute?
! ?. c4 M: [5 O0 r下列哪项不是脂肪替代品的一个例子
* w9 O. F& R2 b2 o! eA:Acesulfame K  安赛蜜K表
7 q5 }5 c( b% D" |  U6 i! R. J& l- K( w$ `. a- s4 V8 F/ u6 n
37.Health Canada requires that a product labelled "fat free" contain:0 j; e% ]0 Z7 F: w% X% t+ u
加拿大卫生部要求的产品标有“不含脂肪“包括:
% b. o- v6 A, a3 Y8 @2 L# k5 r- g9 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 e, w* L( ?7 S# A$ ?
) K# A5 ^2 I6 x: t) x+ E
38.Which of the following is not a problem associated with converting recipes?
! o/ A% O# \9 O0 p7 A下列哪项是不相关联的转换配方问题?
, j8 a, u9 J% Y/ o, a* B/ RA:Unit cost 单位成本5 b. I& `: n1 s/ }

: b( y2 P: e& [6 z" D/ ]& ^/ z7 L2 k39.The condition or cost of an item as it is purchased from the supplier is called:
2 `* A7 ]0 ^* r: m从供应商采购的物品的品质或成本叫什么
6 W& {( W3 h. k2 d2 n" x, jA:As-purchased cost 购买的费用4 P2 d' s0 \1 w9 E5 X) E1 E

+ _  M' J  Q7 w' ?- D6 X) _) ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
. v$ s0 |! B3 T9 x* N% }在新货到来之前用于日常所求的必要库存量叫什么
7 }4 f) H# H3 _; x2 a( P9 o2 T. B# EA:Parstock 基本日常最低库存
: N/ o  P0 R" m+ v: O; a! W( v! }, c; e$ r% O% a
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( H( f/ w6 l" V1 U) m8 L1 @9 p1 \下面那个缩写是用来表明正常库存流程?
9 B' s7 F  Y, o. b/ M& mA:FIFO=FIRST IN FIRST OUT 先进先出
% w% ~( l# g9 L5 H( X8 h% m! S  e6 v% r; R# l1 ]$ E3 n$ x
42.Which of the following knives is used to turn vegetables?' P8 u0 V/ B) [) ?
下面的那把刀是用来打开蔬菜吗?
/ O. t8 Q( w* o; ~" sA:Bird's beak knife   鸟嘴刀
7 V, x; ?8 q9 F/ `5 l" }) T7 Z0 G7 _http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' r) G9 _, i9 _' d' I$ A9 e8 N% `
6 e  m* {1 b4 t3 @43.What is an instant-read thermometer best used for?
1 L0 J* F9 q8 `  e8 z4 N7 O即时读温度计最好用于那方面?2 Q$ E; d, B, ]( [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
6 Q6 D1 `0 @: x; C; B4 U9 e& I- m* i3 S0 t8 G- {, n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- `& H7 {- [5 `% z! T
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 D4 |# X. H' s8 r! t9 i
A:Cast iron 铸铁
! D6 T. l4 e) t# D5 x! u& O# s1 f- {) Z# W; t2 S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" M1 T7 Y. n3 |: e( v: A哪件装备下面有一个可移动的碗和一个S形叶片?
' [/ o3 m# W* Y9 [) DA:Food processor 食品加工机
1 Z$ @7 F/ @/ Y3 ]9 n: mhttp://www.google.com.hk/search? ... iw=1263&bih=5720 f% z1 f( e6 e1 v0 ]
7 u) f8 {# [- b8 ^3 Y- E% K/ n6 N
46.Which of the following is not a rule for knife safety?( ^( M" G9 m( z! @. i& P8 R
下列哪项不是用刀的安全规则?
3 ]& j9 o* b- ]; ^6 H1 c3 A  MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ B$ }, B) P# \% ~/ m/ x) ^( B
' O+ N/ n% r/ T7 F3 _( a& t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% M' O( }+ e' o! D7 ?+ H2 B4 l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 v9 i& k1 T1 f$ u. O+ c
A:RondellES
$ u' J1 ?  w6 e+ y; ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: V" d6 X, K" C5 z  c- x% Z$ p2 {8 f
48.Which of the following is a diced cut used to garnish soups?
0 m0 F5 Q, N$ z下列哪项是切成小方块用于汤的装饰?" d+ G( M% V0 F6 a# r
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) M+ m# U9 q) m7 J) B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ q* l$ a' D% n# k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!!——
: u2 T+ ~  s( K& N; x* cA:Gaufrette , o( h; t) }& m  [5 G7 E: t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 v+ @8 I) p" A+ ?& O7 v" V7 z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' A; e9 G( F: O/ g: P  [/ X$ nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 H& S# `3 x0 d% n1 a
5 a8 d6 v5 {& E3 X% ?, t& ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, M8 E3 r5 H- ]8 N  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)
# J4 s3 r9 G1 |; @$ s/ }, |8 m9 V3 iA:Cilantro 胡荽叶 香菜
  A" `+ n' a1 Z( mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 M* T. ^' i1 L! y, F+ I1 E/ F* D1 l7 t/ L# G# K
60.Allspice is made from:8 ?2 x7 q6 P0 ]% h
多香果,  多香果香料是什么. h2 x8 E/ j; X  P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) s7 N  G& B( Z+ d7 h- K( ]* TA:A dried berry 干浆果
3 ?! K6 i) b! B9 u- M3 ^1 l; @& J5 E, h. d* u1 u
61.Which of the following are used to make a sachet d'épices?
& F9 K' E4 ^- y$ F下列哪些是用来做香包德épices?
# V/ o  G: Q5 U, w3 U2 @( {http://www.sachetcatering.com/6 d% a( r+ u4 W* q1 ?" \5 F) T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ |) N8 R3 f9 L
' q) G2 ?2 h: _. l: w62.Which of the following condiments are not soy based?
: Q6 p8 c0 L1 |7 R8 A  z  I' v下列哪项不是酱油调味品的?
) ?! k8 n0 h) E+ ]# V; i! }: DA:Wasabi 日本辣根
; w% w' D; \: g* S/ u; e
( v) q8 B2 a* N2 Y' R7 ~+ i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 p# y' ]+ x) E6 X8 n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:! O2 R" z$ J* ~; ^, P+ t) q! w
A:Pasteurization  巴氏杀菌# W0 Z. Z! ~+ H0 a. B! a- T
, F- N" \. @  P+ v
64.Which of the following steps is not the correct procedure for whipping egg whites?+ C% r0 S) H2 X! a. u
下列哪个步骤是不是正确的蛋清搅打程序?
$ u  R. P4 N& f7 `A:Allow to rest before use. 允许休息后方可使用。
1 v, W% Z9 f# O3 @3 S, ?3 i, q$ c3 a9 C0 B7 Y- T. N
65.The weight of a large egg is between:一个大鸡蛋重量介于:) \0 h) l' g/ E
A:56g and 63g 56克和63克# K5 Y7 Z. A. M1 M8 T$ t
: o. S7 B7 @( ?) C! @3 b; w+ j
66.Evaporated milk is a concentrated milk that is produced by removing
& v5 s) h& c2 J& L$ p% S5 r  C/ X炼乳是一种浓缩牛奶 是去除什么做的. ^, E; q- q( @' b5 S
A:60% of the water 60%的水
) |/ Y5 `/ P& J# C. a- c$ l4 H3 D- E$ T' y$ r+ R: D: ?. j
67.A method of cooking that transfers heat through a liquid or gas is:
& Y: M+ K' R. O4 e  f/ Q- W一种烹饪方法,通过转移液体或气体是:
1 @3 s; q( x; zA:Convection 对流4 g. Q6 [+ P2 E  h

6 r! [, l+ ?) \* j- z) G) M68.The cooking of starches is known as  烹调的淀粉被称为" n3 ~( `; u4 c( s) u! o
A:Gelatinization 糊化3 P" J# F4 ^+ V9 e0 W% K" Y

* @! v, u% a% J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ v7 I9 e0 a- a4 J; _# C
A:Braising 烤
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* t) W7 a7 s8 P& ~+ H# g4 n70.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:4 F. H/ m# h! K# J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 _- u; G& T3 ^$ q% y4 ~$ _

+ L3 m2 l5 u: l" {8 P9 p71.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4 w' }4 {' |0 j2 b! _
A:Fumet 原汁2 h( K, ?- \1 s

8 M/ H! u- I. g0 S( R( Z' V, 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% D( P3 N5 _1 O- w- u
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 K3 X4 ]; X' _1 h, y* n( _
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73.Which of the following is a principle not used in stock making?
" N/ U: q" l2 z9 m+ M( r下列哪一项不是用于制造高汤(低汤)的原则?( M2 k6 `: V* u7 u: }2 \/ p
A:Start the stock in hot water.开始在热水中操作
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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
, D% h; u0 i& o! k5 yA:Remouillage 法语熬汤
# _, `& _* K; H! C" ^http://www.haibao.cn/blog/post/176242.htm
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