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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。2 I' o/ r9 n3 t. w4 R. H9 j

2 D* j/ n1 I, l  C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。7 r! j( p. `. S% f& z, O
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
5 w; ~% D6 W- Q- k6 n1.Which of the following methods should be used to determine doneness in a New York steak?
- ^3 s1 k1 ~8 P$ G4 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). D1 |- c% ^; A  z% H
A: pressure touch. 压力触摸. m# }; I* ?$ I% ]; R5 Q3 Y1 a5 T' y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 F: x9 O0 |. M' {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, v) j, _! L" U/ G
A: acid  食用酸* n3 R- R5 U6 [5 L5 }& @
3.Vegetables are major sources of which of the following nutrients?
6 x: w* F/ X% V6 e3 P. p蔬菜中包含的主要营养有哪些" Q; _& Y* j9 N- [7 |
A:vitamins and minerals. 维生素和矿物质。
8 P. {* U8 T6 u2 u, m4.Cauliflower is commonly served with
! N" T5 k# k$ ^1 H1 W花椰菜(菜花)最常见和那种酱汁搭配0 Y* h' C  X: \3 ?* O: _
A:Mornay sauce. 奶油蛋黄沙司
3 ~  x# ~( b6 x8 P2 a4 c5.Which combinations of products are found in pie dough?* m5 L6 l7 r2 ?7 {  K7 R* S: K( ]* F
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: b1 b' E) I% _: W% U& u0 u+ s( QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  R0 X( b- L6 B4 W. f; V7 v$ B
6The French term for mussels is 法国语青口(海红)叫什么$ k! M: C# E3 x3 x
A:moules.法语青口,海红
6 e: t1 h7 a9 I$ {4 y! I9 e3 q( [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 q1 ^* @: r4 K2 Q5 J6 \
A:faintly fishy. 稍微有点似鱼味* v; `+ Y' d% L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 r; N! X! D! J' {! M
A:2 days. 2天! v5 g0 o- t- O$ j: [/ ]/ O' ]- \
9.What are the principle ingredients in ratatouille? 6 E& Y( t7 Q& g3 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% F1 S: B+ `! _) q- C$ j2 k3 @% yA:Zucchini, eggplant, green peppers, onions and tomatoes* C7 H( Q3 U8 l6 Y. X  b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* `( q' N7 n& f* H# J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 T  |$ E' I0 z$ s
A:cook food in quantities that will be used up within 20 to 30 minutes.
. s: `! H6 q; e% z大批量烹煮食物要在20到30分钟内0 ^. F5 J- A. Z" w5 ^& q
11.What person has the authority to issue a Health Permit?# R# O, o8 b! R: g4 U  m& C" ^7 C& h
谁有资格颁发健康证(卫生证)。
+ c, C4 B% h6 m1 wA:Medical Health Officer.
: d9 i$ G$ T9 z% y+ Y% g医疗卫生官员。
8 t1 Z, g# l$ j5 {8 z5 M9 N12.For what period of time is the health permit valid?
0 a9 q" B8 Q3 k1 l; e健康证的有效时间是多久?0 y( o' }4 a' S& T- S5 }7 y
A:12 months.12个月
% [  E$ z8 v0 ~+ |8 j- S# \' Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 W" |0 U! W/ v! p6 T" t8 l
在食物和饮料准备区,通风系统换气的标准时什么
5 M( q4 ~3 ?% ~# U( d8 CA:08 times each hour. 每小时8次
1 N* K3 q. W! w14。The minimum temperature for manual dishwashing in the wash sink is
. a$ [8 `) `" O( `; U/ P5 z1 V' B手工洗碗,洗碗池的水温最低多少度?& U7 f$ d6 X+ y0 y2 g, C6 {8 r+ g
A:110 degrees F (43 degrees C). 43度
, u- `% a9 O5 D9 v6 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- h( h7 n5 o) ?, c% ]) w4 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 A' n& k0 \/ o6 I0 M1 n
A:180 degrees F (82 degrees C).  82度$ G( ^7 Z# d6 F& w0 f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 \& r2 i( h/ n- x1 M$ i& D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 X# Q( j7 p1 a% v6 y3 V. z
A:en papillote.  法语自己理解- f" w7 h2 o$ c1 F* `- O3 S
17。Wing or Club is considered a
3 ?9 i  e! J5 ^) `翼和CLUB 被看做是一种...
# Z! u  ^' b9 q- s9 z) j8 }; z2 VA:Bone- In Cut     带骨切
, z* X0 z: @; x  N2 ?; I! u, b18。New York is considered a   纽约牛扒被看做是一种6 F: r8 U% q  `$ `9 G- A
A:Boneless Cut     无骨切
2 H3 m2 i! b% {% x8 j5 U7 l+ v19.In general, a court bouillon for freshwater fish will contain4 k* I( D5 j9 d. ~
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  Y  p# x5 _2 \( t& k$ ?4 d) J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# p  B1 B/ _) W( h0 G
和做海水鱼同样数量的调味料和香料# `/ j1 a% i7 T3 N/ ^+ b
20.Anise is very similar in flavor and appearance to( U: m8 w  {/ A+ P
八角和下面的那种原料有相同的味道
+ O# T6 M, P: f7 rA:fennel  茴香
9 X% r9 w! `+ H6 q; h% T9 B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ |+ p& k" c3 s7 D; G0 Z4 w- F7 j& V下面那种原料更像大葱且有平面的叶子3 a# @0 W: @2 y% E# K# I( P
A LEEKS  似蒜葱 (这边人叫京葱)
7 f3 ?* _7 J: X. o22.Which of the following cutting shapes refers to a small dice9 H" y% d8 S- F
下面那种刀切形状指的是很小的粒(末)
8 d5 B( D9 w! l) `$ S7 t: |7 PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 ]' d9 i4 r" n) Q/ K8 ]( v9 K( v23.Oil is added to the water for boiling pasta in order to
- a$ B2 E$ `9 c4 h( q7 Q7 C向煮沸的pasta (意大利空心粉 )中加油是为了" U* g! ]! `! Z" `" m
A:prevent the pasta from sticking and to minimize foaming action.
! w. T6 _% f) V) d* C0 G$ e防止面条黏合并降低发泡。3 S- D$ g  c) _; M4 P3 M9 I
24.Which pasta dish features pine nuts and basil?
1 ?* E; C0 ?# M7 n6 M# u& J6 w下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% m( Y2 e: P3 p/ o/ d" f+ @9 u; k
A:Pesto.一种绿色的意大利面酱
7 C: I5 w3 C# Y8 bhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 ]+ P# ^( x5 }) a: F6 j. Y% k
- m& `4 v3 H% b' f6 `* @3 [8 [/ K25.Which of the following is a spring vegetable similar to spinach?
6 ]3 v5 Z4 k4 \5 B1 m下列哪项是一个春天的蔬菜类似于菠菜?1 w0 x( f- w  \( o2 X
A:Sorrel. 酢浆草。
" m7 Z" o* S: z: c& Khttp://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:
9 `- L- Y$ q$ @& t) R7 N哪位厨师最早带来高水准浮夸的美食
1 P9 @: d0 p3 u) O# pAAntonin Carême 人名 安东尼·卡罗美
( k, `4 O% }- N/ s
! g3 r! ~4 h/ L* d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- a1 x0 Q; N9 c2 P0 i5 m8 d' S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 A# r+ v( R( v! N, L* b
A:Cast-iron stoves         壁炉$ G, ^0 B. _  R7 L! x/ x# \
http://www.usstove.com/products.php?id=6
  ?, ^# v/ Q- ?/ @6 r8 t. \4 g$ C9 ^0 t) o5 w! o6 W
28.The French term used to describe the roundsman, or swing cook, is:1 w1 m5 o. `& h' i& z+ x
法国术语,用来描述roundsman,或摇摆厨师是:
- E# V- P2 w/ A) N/ ^; m: l( fA:Tournant   图尔南
8 `! i- [8 U8 b$ S) h+ C) A8 b
7 z" N9 F( e* ~& M. ^$ O29.Another term for the wine steward is:' g$ g$ ?9 F- h
葡萄酒侍酒师的另一个术语是:  j$ Q+ l% }, w! S7 L1 f; H
A: Sommelier 侍酒师) R$ j$ V- B8 l/ o1 P0 m- Z

+ \% r+ M  {. N30.Molds, yeasts and fungi are examples of a:1 K/ g5 u, E2 p2 E( Z) ]
霉菌,酵母菌和真菌是一个神马例子3 j% _' L' x& y& H" M, X
A:Biological hazard 生物危害8 `( L# h5 G* h' L% ?5 a: j5 e1 m
0 R- A1 C# ~$ `9 U( r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# r$ x3 A$ E/ M- P3 O/ I根据加拿大食品检验局,食品的危险温度区在多少之间:
% g# j. C- `' k6 XA:40° and 140°F (4–60°C)     4-60度
5 H+ ~. P8 Q, U: j! g. d4 b! X9 {
32.All bacteria need the following for survival:4 Y% m2 ?1 t# r5 q$ C, ?
所有细菌生存需要以下哪些内容:# d9 ^4 m4 W5 V- Z; D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, e3 Z- Z/ G7 y) i* I( G

" x& U& Y5 c2 B- D+ t0 `% u- d33.Which of the following correctly represent critical control points in a HACCP system?8 I2 {5 o1 m# Y7 M$ [; W
以下哪项正确表示了HACCP体系的关键控制点?$ ?3 T: d3 d7 O8 i' x: y) d9 |7 o9 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& S0 I1 l& l: ?. B( Z! H0 {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ ^- A" I% g) Y- E- F  J( Y4 n6 G1 A" T5 ^/ E; ^( B8 ?
34.Which of the following is not an example of a carbohydrate?
9 f6 L3 d8 g: q* p+ F$ O' D" n下列哪一个不是碳水化合物的例子?
! C5 G0 P7 ]( h& b$ f5 m. q+ O5 ?: CA:Essential nutrients 必需的营养物质8 u8 [9 \% E2 _! X3 v4 n# \' F- v

5 T9 A2 [. e( h35.The process by which a liquid fat is made solid is called:
- F' H" m# G9 ~: y6 Z液体脂肪做成固体这个过程叫什么( |* j% z8 A6 q+ K
A:Hydrogenation  氢化+ l: O4 Y% w9 a& G! C3 q; H
6 ?4 _- d/ t' ^' Q/ m
36.Which of the following is not an example of a fat substitute?
2 m/ Z7 y2 \2 g下列哪项不是脂肪替代品的一个例子: F  t' i; w; K4 @
A:Acesulfame K  安赛蜜K表$ m. k0 U$ v( Q2 Z6 Y6 e7 ]

/ U& ?$ X* p! w* N$ b: A4 o37.Health Canada requires that a product labelled "fat free" contain:6 ]' Q3 b! Z; Z* P7 X0 N* H
加拿大卫生部要求的产品标有“不含脂肪“包括:  E* F1 a: C/ U" T- u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, o. D4 j# |+ G$ V
( b4 s- A0 D4 r3 g$ b+ G38.Which of the following is not a problem associated with converting recipes?; {. j5 O/ w: g( u2 j( f
下列哪项是不相关联的转换配方问题?/ u9 S/ K4 W7 \7 ]) g0 Q6 a
A:Unit cost 单位成本8 b. P& K; Q  C/ W3 s7 R

7 ?# u4 e! c4 u( t39.The condition or cost of an item as it is purchased from the supplier is called:9 g1 m, h6 z. N- ?
从供应商采购的物品的品质或成本叫什么
1 p6 g/ ~- H# \6 o# n  ]: RA:As-purchased cost 购买的费用4 i3 a0 R, L: S
2 z9 t$ T5 V$ C8 I7 S6 r/ e
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 D$ {, H% a7 O( _6 z$ Y6 }1 O  @: i
在新货到来之前用于日常所求的必要库存量叫什么/ V, `! m$ ~! b  n
A:Parstock 基本日常最低库存
- Q* ~) j8 w5 Q8 E8 D. n7 R
, ?- |) g5 C6 I41.Which of the following abbreviations is used to describe the proper rotation of stock?; O2 F* q6 Q; f$ O+ ?7 H
下面那个缩写是用来表明正常库存流程?
) _: O9 C: Y! I9 H/ FA:FIFO=FIRST IN FIRST OUT 先进先出
) j* M9 M. g& {
7 @6 s4 ]9 F/ K42.Which of the following knives is used to turn vegetables?
; ]3 r7 z# k  f下面的那把刀是用来打开蔬菜吗?
7 K: ^8 d$ g, r' C( BA:Bird's beak knife   鸟嘴刀
' N+ n9 }7 }2 d  `9 Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 Z1 n/ O: ?1 U2 {
! i& z4 l" f4 s$ s43.What is an instant-read thermometer best used for?  W' m) A  q3 k3 W
即时读温度计最好用于那方面?
. V/ Y4 \0 r) ^A:Checking the internal temperature of a roast 检查被考物品的内部温度/ }+ j1 s( b% X- \1 t5 Z" c& U

6 m7 _" ]7 d# B4 p6 Y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 p( ^) t5 I6 G# B, Y9 S下列哪些金属材料受热均匀,通常用在铁板而且非常重
. l$ a( Y' g& i, P1 `( w9 t  ]% TA:Cast iron 铸铁
5 ]* I  ^5 a- s% a+ j4 f4 L% N9 f$ h+ b/ L; P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 M' w  p. _1 I$ Z' L
哪件装备下面有一个可移动的碗和一个S形叶片?
& Z2 c) K2 }* }A:Food processor 食品加工机, u0 C) l. |# _9 |0 ^3 Z
http://www.google.com.hk/search? ... iw=1263&bih=5725 E+ s' Y8 {0 D- ^9 b

' b# j, F8 E" q% u3 k46.Which of the following is not a rule for knife safety?, ]3 n* U3 u) A
下列哪项不是用刀的安全规则?
- o' D8 E9 O. E! F0 QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* a) {) h8 u' E' \) S* }
# }3 \( s2 w- }/ [# k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ U; c# K: T! K7 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ x3 ~' z+ T/ b* r4 U* `A:RondellES ! n9 V+ x3 e  l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: O0 z( g6 z7 ^. s; A

4 W" C. m6 [! {  W* V. H48.Which of the following is a diced cut used to garnish soups?
# r. R: X4 ?* B  ~4 w" j7 m下列哪项是切成小方块用于汤的装饰?
1 p& E: d$ d; P+ L8 K& H; H& vA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ x  t7 I: T. d; `( ^+ g* `4 F9 N49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 a6 Y$ g, R& v% }$ K# 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!!——
- d5 T8 k9 S; |% qA:Gaufrette 4 g. k' A' u, Y: C: K/ @" B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 j; c- }9 T0 X% l. z' s) I6 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 \5 U# q* t* ~5 O7 \8 y6 @: GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% S% Z8 l1 m; l
3 H% c" D' K8 p- P. `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ F( h0 z  i( W
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)$ K# K( c- q! ~! Z+ v
A:Cilantro 胡荽叶 香菜3 G/ n1 ^* K* H. g! x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 f. X9 P; g' o7 s) n
5 i  g5 c& m  N! ^0 p  G8 k
60.Allspice is made from:
" G. O8 V5 p& `4 H6 ]! t4 M, d 多香果,  多香果香料是什么$ V8 d7 s- t7 ~& H: g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ C' e$ B! \7 O# C  K
A:A dried berry 干浆果
" R2 x7 {5 @- v8 S3 k: ^3 A5 W1 L! L
61.Which of the following are used to make a sachet d'épices?3 ~" h8 E( k7 Y5 h
下列哪些是用来做香包德épices?( ]9 w' W9 L  P/ t
http://www.sachetcatering.com/) I# z/ j5 ^- u* c2 D2 V! Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; G+ K- ?  \5 N* _' M0 t3 g

4 S/ C( s( h; c: v% r7 w62.Which of the following condiments are not soy based?: y8 `5 U6 ?* E: w2 \* Y. P
下列哪项不是酱油调味品的?
, Z) H; w' G& y( Y. ]A:Wasabi 日本辣根3 ^4 n6 Q! F7 P' \1 ]
9 N* N- E4 [) `! `8 g* E& G; N% k, w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" ?5 P+ ?" M9 ^8 o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:; U+ F( {3 P1 g5 V2 z
A:Pasteurization  巴氏杀菌" _/ s9 P( O7 J$ R; K' N
4 A  G$ P6 V& e1 D
64.Which of the following steps is not the correct procedure for whipping egg whites?
, A% V  |$ F$ X" l) b% f4 a. ?' ?下列哪个步骤是不是正确的蛋清搅打程序?1 ^7 v6 R: x' l: ]# k4 J
A:Allow to rest before use. 允许休息后方可使用。
: d. |: {) B+ i9 ?9 G: l0 E- ?3 ]! p' w3 \3 R
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ Z! f4 E+ @% V( Z9 pA:56g and 63g 56克和63克! J. e; o  ^. s" b* {

) V* @9 E6 E4 c. y0 q  v66.Evaporated milk is a concentrated milk that is produced by removing+ f3 V( h5 o6 M
炼乳是一种浓缩牛奶 是去除什么做的
% _0 n: k9 F& g  ?) G5 b$ XA:60% of the water 60%的水
) p! j% P+ e! g4 y- x; Y) P: X  O5 K, {8 o
67.A method of cooking that transfers heat through a liquid or gas is:
4 ]6 b4 }* e) t一种烹饪方法,通过转移液体或气体是:
, j( X3 ^0 Y: q6 R. I& y% |7 xA:Convection 对流* t2 {2 y9 P' [$ ^. T, V1 a0 W! z

  u; Z; @1 L$ q" T1 w0 s! C68.The cooking of starches is known as  烹调的淀粉被称为# f4 K* ]7 Z' J3 y0 `0 c! `
A:Gelatinization 糊化( |* L( [+ x! j* ~: X# T1 }

2 t) z# D, C' H* E* J6 y7 ]$ Y' y  ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 ]$ n. q) i6 i: Z
A:Braising 烤
4 ~( ~% w* `! c4 R1 e  \2 z$ h8 ~- r& E) y' e
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:" o0 J7 R$ A3 i6 b# _( G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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6 I3 G3 g, M6 e- M. B
A:Fumet 原汁
: Y# {! Y& s3 r3 O
" ~6 P" F1 ^( q( ~% O! _8 \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9 X% n2 T! `( T3 G4 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 i3 w, t# v1 V0 S2 M# Q
: f5 X  Z5 E4 s* e3 H+ M6 u73.Which of the following is a principle not used in stock making?
9 N% A% j& A* j) \& u/ Q: y下列哪一项不是用于制造高汤(低汤)的原则?' a/ n+ v9 q6 q2 V+ `0 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) q" f, f! B  A& h6 P
A:Remouillage 法语熬汤
; ]: e% K: p/ F! ihttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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