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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 B; N# [( j8 {2 Q
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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。3 U" O8 G4 f9 t' G- n# W' F5 a
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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 m+ J* V0 Z, o& y
1.Which of the following methods should be used to determine doneness in a New York steak?2 t: t6 B3 m0 W# i1 \& y- V  m
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 H) I0 p: L- ]9 X  L$ p$ i) W! t
A: pressure touch. 压力触摸
) \9 F6 K; ~: m) S0 B* h1 |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ }! F' w' w; J' B5 t7 [# ~! P5 ?
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 H* p+ \8 T* g7 D: g& L. }0 k% {3 O
A: acid  食用酸
1 w# W/ a( `8 A! o/ {" p2 V# I3.Vegetables are major sources of which of the following nutrients?
$ ~& W& S  V$ M& ^3 d6 h蔬菜中包含的主要营养有哪些* @9 t* a) p$ N; V/ i
A:vitamins and minerals. 维生素和矿物质。
' G0 h( x9 U- L4.Cauliflower is commonly served with8 ]' U, p6 d2 D1 k+ O- p) f, b
花椰菜(菜花)最常见和那种酱汁搭配" P0 o! X* A1 j2 }7 E1 K$ T
A:Mornay sauce. 奶油蛋黄沙司
& ]% ?1 n9 N$ r) D5.Which combinations of products are found in pie dough?
& Q$ T0 D9 l6 m; b7 c/ 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??)
1 `- |4 }. `2 ]$ c( x8 KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' a$ |: s" {  }7 T
6The French term for mussels is 法国语青口(海红)叫什么
! [& L' y8 I! ~; L$ ZA:moules.法语青口,海红3 ^: q/ h, R# I' D8 S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) f/ m: N6 p! i  dA:faintly fishy. 稍微有点似鱼味% [* r: F# ^! z2 V) [7 b  N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 @0 C# \) V" j) ]
A:2 days. 2天
  n6 _# D( }* w  ^' T' M  O9.What are the principle ingredients in ratatouille? : {) K. J. ~' f1 f; [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! q/ L; [9 E! ?* M* e$ ]
A:Zucchini, eggplant, green peppers, onions and tomatoes
: C, w. D. F( q3 C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ F" c# l2 z# ?% t; B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, f# P( v" `. t* w. G1 `; X" GA:cook food in quantities that will be used up within 20 to 30 minutes." u9 |8 u/ G. H5 D! G" c9 U! r
大批量烹煮食物要在20到30分钟内
' z9 a5 w  Y$ T! n11.What person has the authority to issue a Health Permit?8 Q  t& A* l. Z0 A. F0 p2 f' {
谁有资格颁发健康证(卫生证)。( s7 R& V' d$ Z
A:Medical Health Officer.6 {* @  ]0 B( Y, s6 L8 K
医疗卫生官员。
6 `% l6 y9 A( N3 X' L12.For what period of time is the health permit valid?
$ Y( }8 S- |# j/ y& p健康证的有效时间是多久?% V& A. b! B  Y- `
A:12 months.12个月& j1 T7 e& q+ j5 G& ]
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; B- N; B5 M) I) e- s( |3 K在食物和饮料准备区,通风系统换气的标准时什么2 r; e3 B, t. x
A:08 times each hour. 每小时8次
/ |* I3 c1 D, K: y14。The minimum temperature for manual dishwashing in the wash sink is
0 t1 J- i* K( C" G8 ?5 @( l手工洗碗,洗碗池的水温最低多少度?
- I, m; T( O! c: J- Q: YA:110 degrees F (43 degrees C). 43度+ G' a, C$ f0 ?
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ ?0 Z% A- G+ V7 T% R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 n* A# s6 U7 i: ?A:180 degrees F (82 degrees C).  82度1 t, a! B1 t, j2 d% N9 i3 b! u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 l. y9 ]* I  g6 [) D
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) Q8 d8 E  g; o8 N( QA:en papillote.  法语自己理解
6 t" ^' z7 ^  K: N  K' K. ]" {, z, x) n17。Wing or Club is considered a4 y% j' d5 Y  F7 o0 v+ e- h
翼和CLUB 被看做是一种...) q0 D, o& u$ Q- |! N
A:Bone- In Cut     带骨切: D  B- t. C& u; u8 `0 K
18。New York is considered a   纽约牛扒被看做是一种
$ X& i! E, C" K6 c1 O7 JA:Boneless Cut     无骨切; l. y# A- v9 q/ G" P* I
19.In general, a court bouillon for freshwater fish will contain
) Y  s, n* j1 Q+ l; Z2 i$ R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2 ?+ r9 `" A  c9 t) X
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 b  B$ J) m8 `* [! A+ @. i和做海水鱼同样数量的调味料和香料
: f: m9 K* a/ R1 R+ k$ I& Q+ m20.Anise is very similar in flavor and appearance to4 t2 u( H* X, M6 C4 S
八角和下面的那种原料有相同的味道
1 y, m3 y. Z$ p* g& JA:fennel  茴香3 Q% \$ e, D; R5 U. E" M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 V) ~7 n0 |9 `' e; I5 w) m下面那种原料更像大葱且有平面的叶子
/ I- D: _% `7 yA LEEKS  似蒜葱 (这边人叫京葱)
5 c- h" ^' h6 r, t$ q22.Which of the following cutting shapes refers to a small dice
5 F2 G$ _& E; B$ d% X1 b下面那种刀切形状指的是很小的粒(末)
$ Y. s8 t' K  BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( O& ^6 }: W" V; a, l$ f23.Oil is added to the water for boiling pasta in order to
/ `3 O- f5 X6 R' h1 e& T向煮沸的pasta (意大利空心粉 )中加油是为了
8 s0 J1 L% x) X* u/ n: tA:prevent the pasta from sticking and to minimize foaming action.
2 ?4 A5 c( R; G; _+ p防止面条黏合并降低发泡。
$ i2 o) W: J! A& X8 c* k24.Which pasta dish features pine nuts and basil?
/ w3 J- q5 Y( N& H+ A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- T; I. h+ v- I! U( C1 `+ T
A:Pesto.一种绿色的意大利面酱
  y; ~& q0 b3 x: D, jhttp://www.tianya.cn/techforum/content/96/563836.shtml9 }: k: \9 Z) f) p" [8 F( |: c

+ e) f! |5 z% i% t, u6 I* z, X25.Which of the following is a spring vegetable similar to spinach?5 [3 `' q% u3 C* e- P
下列哪项是一个春天的蔬菜类似于菠菜?
0 y4 ]5 S" Q' m. ~3 P* T- _A:Sorrel. 酢浆草。
/ F' q, q- W+ G. H5 s5 I( jhttp://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:
* `0 ?& H2 P3 J5 l$ |: _哪位厨师最早带来高水准浮夸的美食6 U# |2 I1 }3 E
AAntonin Carême 人名 安东尼·卡罗美
1 C( C3 A: \) R" {2 \3 t' `6 i$ S# E; y  `2 p: O6 m& G) Z' Z4 u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, M; }" A- s; R, {3 U1 Z6 @" k4 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" }/ M2 @% [% `0 l1 o) \A:Cast-iron stoves         壁炉* X% h* O! R0 {& o2 j7 @$ u# ?
http://www.usstove.com/products.php?id=6
: a/ h; c. P6 d2 L; P9 n) s) m' R7 E0 X) S# m, R
28.The French term used to describe the roundsman, or swing cook, is:
  _0 V& f( a+ h; _: u: k/ k8 B法国术语,用来描述roundsman,或摇摆厨师是:
5 B4 D' c2 c* Y# j$ [A:Tournant   图尔南
& i) A/ C8 J1 k' \
0 ^8 _' w5 Y( |& F0 }29.Another term for the wine steward is:' S7 a0 }, U4 A- u! g4 a
葡萄酒侍酒师的另一个术语是:
4 W. C5 [: ^7 xA: Sommelier 侍酒师
) E1 {3 e0 e6 D- o* m
; y$ D! }- u% a3 v6 q# \30.Molds, yeasts and fungi are examples of a:& i' n* q  b% ^1 `' \" n0 O
霉菌,酵母菌和真菌是一个神马例子' z" W3 K, f/ J7 ~9 C
A:Biological hazard 生物危害
: ^7 G, ^# O7 b1 c5 `* u
0 R' I8 y+ ]1 Z8 j9 e8 a0 I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 S2 R) ^/ p/ C3 F# ^1 i
根据加拿大食品检验局,食品的危险温度区在多少之间:# v2 V& ?2 N6 A( R
A:40° and 140°F (4–60°C)     4-60度
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+ @0 p4 Q5 \1 c$ u# M+ g32.All bacteria need the following for survival:$ n$ p# u! I* @" K0 a
所有细菌生存需要以下哪些内容:
9 }5 k4 G! h0 |( n& p7 CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 ~% \* R5 ~6 F

4 Y; K. l& X# v4 D8 w+ g# N. V33.Which of the following correctly represent critical control points in a HACCP system?. c. J; x2 A' M  y3 y) E
以下哪项正确表示了HACCP体系的关键控制点?
, {, r( N% |3 P( }5 p% S+ {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 m0 X/ ?/ x7 k% S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: f" J; [7 C( V; c

2 ]1 [' i; g  M. R# ~34.Which of the following is not an example of a carbohydrate?5 o" Y" x) H4 @
下列哪一个不是碳水化合物的例子?
9 h6 V# e5 B6 h% E8 h' o6 NA:Essential nutrients 必需的营养物质
6 S4 I( ^2 f! H/ O* n  n3 a  \- I$ G) ^2 X( w
35.The process by which a liquid fat is made solid is called:
" K8 u4 D" a  G8 `液体脂肪做成固体这个过程叫什么) J. L7 o( X( ^$ g' I
A:Hydrogenation  氢化3 X) v. @. j/ L/ D( w6 [2 a
; m6 B3 L+ }. l& r
36.Which of the following is not an example of a fat substitute?  _$ T6 [. I, m$ s: q) E7 f3 G% q
下列哪项不是脂肪替代品的一个例子
2 }) f8 a0 D% KA:Acesulfame K  安赛蜜K表
) y4 i0 P( N9 h) u& F+ i
' E7 w0 i1 g( Y" a, b. r& I' h% b* S9 j37.Health Canada requires that a product labelled "fat free" contain:
) @: {% Q2 U* V! Y5 Y8 k9 y6 \" H加拿大卫生部要求的产品标有“不含脂肪“包括:( J. G2 l+ g( m! X7 y0 Z6 C+ g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 k+ y+ _& K0 w7 h' _* Q
% L6 z7 K* u. T( ?) ^
38.Which of the following is not a problem associated with converting recipes?
/ F1 a) R: ~. V# Z+ m1 L, T下列哪项是不相关联的转换配方问题?' {* I! f$ R+ P! N: }* \3 p
A:Unit cost 单位成本0 {9 m/ U9 n+ I0 m8 P$ J

2 U. ~6 v8 G# d. f" Z  A5 W( E39.The condition or cost of an item as it is purchased from the supplier is called:
4 d/ F5 ~) h) x; j" G/ ^从供应商采购的物品的品质或成本叫什么8 b& I/ h; o" R
A:As-purchased cost 购买的费用3 D4 ~! _0 w! B$ o$ Z' {- m5 m
+ d: T) p! f8 x& y) F/ @
40.The amount of stock necessary to cover operating needs between deliveries is known as:
) X: y7 j* P3 |3 `5 a) ~在新货到来之前用于日常所求的必要库存量叫什么
. I) v. p3 \2 r+ B5 WA:Parstock 基本日常最低库存" T* w0 m1 ], _' J, {
! I( b4 K( T" E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% }" g2 C6 V; _1 j7 a5 ?* z下面那个缩写是用来表明正常库存流程?
$ s* f- G4 F% w3 h  u' b( d! tA:FIFO=FIRST IN FIRST OUT 先进先出
* I$ a: d& z$ P5 Z2 Q: Y% H1 B5 G3 B; V9 C5 W" i* Y" d  _
42.Which of the following knives is used to turn vegetables?
9 b  k+ ~. j! L9 U) [: z, t下面的那把刀是用来打开蔬菜吗?! Y3 Y( n" ?) h; p
A:Bird's beak knife   鸟嘴刀# m3 f, _5 h1 c3 P9 X$ B& Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ ^. L: D, r' v' D4 M! a$ B2 v# S; ^
% ]7 A. X. ~( O0 D
43.What is an instant-read thermometer best used for?# Y2 h8 h3 h3 [2 p% x) D$ H5 o: {5 _
即时读温度计最好用于那方面?7 Y* c) h4 Q0 N+ N/ `( I
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 ?1 t! M, n  y: K- J* R2 x
1 s6 Q6 C; i' q  S+ w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- V8 G- B! r5 x5 d2 H' V下列哪些金属材料受热均匀,通常用在铁板而且非常重  y5 |3 e1 H; d; P' E
A:Cast iron 铸铁
0 q+ ~  @( E* P: O/ o0 P; O9 T' j" b( x3 g* v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 {7 L( b: M- i/ t' L: G$ m, K0 u+ r哪件装备下面有一个可移动的碗和一个S形叶片?
$ @0 [+ _' N" Z; U% J: tA:Food processor 食品加工机
3 u: V+ U& m) ]0 g4 P! v' Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 ]5 w$ w" @+ s3 S. c: S7 |5 @+ {* ~
46.Which of the following is not a rule for knife safety?
, x9 @" E) E( t3 x下列哪项不是用刀的安全规则?7 s; C7 l/ D! `0 `0 K) _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) x9 I. `" C6 a# i* s4 o6 {7 ]& F

0 m: b9 u( @. j0 a& r4 H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ Z& e- z6 g6 {2 v; t  p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( r+ _9 ?+ U0 R% t( }# J
A:RondellES
; f, q0 U3 a. J. }) ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' _1 c1 _0 z' }! r+ n

% G4 I" h, }' U  X48.Which of the following is a diced cut used to garnish soups?) c# J4 A  s2 [* q
下列哪项是切成小方块用于汤的装饰?
- t% Z# Z' U+ j, iA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ e! R, ]1 U2 {% `" n; Y4 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: b. Y, P) j' K$ W- [7 L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!!——' r- I! m. _7 D6 {( {+ e
A:Gaufrette
! O' a0 t7 e- _3 m& y3 v" Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: L6 z: H: b4 E- }2 y& |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. S9 F" r! s+ I& N- A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 Q( d# F1 Z7 {8 Q! j& f0 i- z0 I; \7 J# M8 D. q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 W( s9 @* ]" j( z" ?1 f$ Z, 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)
: g% b* s' _* y$ p  a* |  T  q! l7 DA:Cilantro 胡荽叶 香菜
( Z# R( y: ?& H) I, whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- o* z- F! |5 W6 {% i$ }1 |! ?* ?+ A: z4 l6 T2 W" @. \
60.Allspice is made from:
& g7 H2 a: a1 O3 g* x! P' i& ?! ^ 多香果,  多香果香料是什么
4 s4 q0 N0 d$ w3 _& X9 m+ E* mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; f# n4 H4 }! Y
A:A dried berry 干浆果
+ \* W' v3 ~4 \- b9 D0 d! g" I9 k5 A* q7 d- b6 A  p
61.Which of the following are used to make a sachet d'épices?4 t+ [9 g; E% S+ m6 P
下列哪些是用来做香包德épices?5 K. B. W% T" q1 r4 I
http://www.sachetcatering.com/( n9 g& S1 V# `& c5 d2 ~) }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% ^+ \9 P# k0 x9 n0 `. [

" X! H; h1 T1 I0 \4 L; d. N  B! r62.Which of the following condiments are not soy based?
$ C, s% ~& H3 o" m/ a下列哪项不是酱油调味品的?* ^# E( t# ~, A3 r
A:Wasabi 日本辣根
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+ A; ]6 ]  A! p! d2 r+ S0 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, A' K7 [/ C- a; P
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:
; z5 t: s% {. G4 R5 K* y1 A9 zA:Pasteurization  巴氏杀菌* G0 j& L0 h- ^, {+ H2 ]/ F* n
7 Y1 `# {5 ^0 n' Q7 n' b# A
64.Which of the following steps is not the correct procedure for whipping egg whites?
' w4 \, ]' a9 c2 U3 x- k* T下列哪个步骤是不是正确的蛋清搅打程序?
4 E, X$ M6 g1 ~A:Allow to rest before use. 允许休息后方可使用。) y  v8 A1 e# J/ u2 Y3 ^: S. Q) K$ G
2 A6 S  A) A2 M- L/ ?5 T% X# p
65.The weight of a large egg is between:一个大鸡蛋重量介于:1 z; Z/ I- O- y5 p. F2 A
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 Y6 z" J, _' \9 b
炼乳是一种浓缩牛奶 是去除什么做的" ]' P' d& V" O7 R, ]& C, Y9 `
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
, R( F5 r" k' N3 T' j! ^' A6 R一种烹饪方法,通过转移液体或气体是:$ B1 d# r7 A: S, w; A  _- L2 P
A:Convection 对流
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5 C- b1 r' c+ n: b2 p! b* b- f7 V$ e68.The cooking of starches is known as  烹调的淀粉被称为* ^2 `9 F- t: z6 Y# S" {/ l
A:Gelatinization 糊化  t- L8 I& P5 ]  P

, W& h' O" k5 t) h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: a& Z0 E' S* ]7 G$ Q7 c
A:Braising 烤2 m, A( G6 y: [  A( s9 E5 |
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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- E, ~' d, o1 s$ t) uA: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
2 x1 w2 G8 F2 n4 C2 W/ g: b. `7 wA:Fumet 原汁
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5 D& H5 X7 u1 l8 U72.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
, V, m6 M& \" JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% E; z) K4 k2 B8 J* J73.Which of the following is a principle not used in stock making?; b5 e3 g$ Q6 |' F
下列哪一项不是用于制造高汤(低汤)的原则?
5 p; w2 N) }: z! B- PA:Start the stock in hot water.开始在热水中操作
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8 x$ O- k( m( u$ f$ }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1 Z# D6 @# w; s7 T* l* u+ ~
A:Remouillage 法语熬汤
1 p, W0 N6 u7 i! J" Y' vhttp://www.haibao.cn/blog/post/176242.htm
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