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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。
! S- b: f- j. T' n) C
  W, @" e) L# Z2 k5 T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。0 s* @5 l% \% S6 i
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 K' d4 o& J( `7 O; x  c, G
1.Which of the following methods should be used to determine doneness in a New York steak?
. E% ^& F: l, e' D2 v8 d% |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)
/ d9 O1 a* I$ q9 U7 W; X9 EA: pressure touch. 压力触摸
$ ]- j! P7 q% w9 ]2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid; R+ ?& }/ Q% J* ~  Q8 f
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
% j8 e+ ^5 M" |2 c+ s4 J3 hA: acid  食用酸" g% ^  w, u& e) D4 |# |
3.Vegetables are major sources of which of the following nutrients?
# {# Y( z( O6 O2 H* c蔬菜中包含的主要营养有哪些
) M; t( @: O/ {; }5 N, t2 z# WA:vitamins and minerals. 维生素和矿物质。* G  V: J1 o& A* g9 z! {& e9 ^
4.Cauliflower is commonly served with; j0 E; ^+ U- z4 C2 }
花椰菜(菜花)最常见和那种酱汁搭配( v% M4 I/ w3 n1 R  y
A:Mornay sauce. 奶油蛋黄沙司
+ a0 h& b6 ?4 w" d9 L- p7 d5.Which combinations of products are found in pie dough?9 L3 @  v$ p2 |8 Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 b6 i7 U$ F, S2 B- U% }8 M$ yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 z' l2 K+ ]8 g# n( K8 c& d
6The French term for mussels is 法国语青口(海红)叫什么; v* o& ~) V: b& B( t$ W( w$ Q
A:moules.法语青口,海红
) U- I$ ]5 N0 M8 M4 ?5 d  m; r0 q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ A8 f8 L2 T+ x. t* VA:faintly fishy. 稍微有点似鱼味$ D0 m6 I8 {; R4 f! |1 a; H
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 x, ?( z4 o% [3 W1 G0 C8 m' m% rA:2 days. 2天6 T2 z6 R3 D$ m
9.What are the principle ingredients in ratatouille?
* V) ]5 H5 G- H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" y. ?. u2 i$ m' z9 z0 Y1 }A:Zucchini, eggplant, green peppers, onions and tomatoes0 E+ I, w) V+ V. e& p! U/ W6 G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ u% p6 J/ f1 D8 \. g/ k6 _* M( }+ g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 r( }$ F2 M9 v7 ~' Y# ~3 MA:cook food in quantities that will be used up within 20 to 30 minutes.
7 u" J7 o8 d, X) h大批量烹煮食物要在20到30分钟内
( C6 e" o8 h3 @' l11.What person has the authority to issue a Health Permit?
/ ]  |1 J  V4 p4 _谁有资格颁发健康证(卫生证)。; ~% E3 d4 _" _" \& Z; Z
A:Medical Health Officer.. w& H& {# O* V. z% o$ K
医疗卫生官员。
. E: Y! u1 Y6 w' H2 P% ?  N- W12.For what period of time is the health permit valid?
8 m- R, n! G# r: v8 g# }' Y健康证的有效时间是多久?% ^8 T4 f8 p7 I) q3 ^7 \5 V
A:12 months.12个月
, n5 `/ z3 t5 U1 y# @13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 c8 H' d/ A3 ~; M; x
在食物和饮料准备区,通风系统换气的标准时什么
1 n) y4 l6 g4 i+ N$ G1 \A:08 times each hour. 每小时8次
( }8 a# B/ L$ D: i0 S14。The minimum temperature for manual dishwashing in the wash sink is
3 m5 [; a* T) p1 x6 Z$ P4 R/ R手工洗碗,洗碗池的水温最低多少度?
' n* Y6 V) T# ^9 W) e& K, TA:110 degrees F (43 degrees C). 43度8 w1 Q6 A3 Z' G: H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" Q4 |  Z  P  J9 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& J, u7 X4 G5 P5 n. L/ d8 T
A:180 degrees F (82 degrees C).  82度
% a8 F- L' {2 j" V3 K+ l16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 F( Q5 n' R0 U: @8 [  p6 l$ ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) x4 R8 s, ~0 ], b1 hA:en papillote.  法语自己理解% `) T' h; N  w
17。Wing or Club is considered a/ R( N' d1 c" C$ s( R9 C
翼和CLUB 被看做是一种...
: Y5 T) C0 L* v# I# SA:Bone- In Cut     带骨切/ |2 ?- z6 c; v! A
18。New York is considered a   纽约牛扒被看做是一种/ t' @7 [0 g' F
A:Boneless Cut     无骨切
: e# `' \1 m( d- f19.In general, a court bouillon for freshwater fish will contain% q1 q3 H0 U2 ~7 |0 _' W* `
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
* }0 N* K( C8 |' q: W* Q7 nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.! o( o* A" G9 Q/ l
和做海水鱼同样数量的调味料和香料9 i; ~8 g+ ?- ?
20.Anise is very similar in flavor and appearance to# K6 R* ]8 h( I2 S5 n4 D
八角和下面的那种原料有相同的味道0 b) a$ m  q# A' T4 H2 T2 v
A:fennel  茴香
% k" g& R( E8 R21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 r; w6 I' ?  k/ u
下面那种原料更像大葱且有平面的叶子) d) P5 x6 h- w* I9 Q
A LEEKS  似蒜葱 (这边人叫京葱)1 r9 E. s& t( b5 x* B% z
22.Which of the following cutting shapes refers to a small dice' m8 i& n" `0 D' K) ^. M
下面那种刀切形状指的是很小的粒(末)
8 u5 S! w: F* tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! e, _3 @$ m( L) p2 O23.Oil is added to the water for boiling pasta in order to% F+ \" r1 c/ Z5 Y2 N; f* T) u& `
向煮沸的pasta (意大利空心粉 )中加油是为了8 z4 }. }  p, X( x; x9 C; U
A:prevent the pasta from sticking and to minimize foaming action.6 f- R2 X& q% ]) H/ b
防止面条黏合并降低发泡。
% _3 _% f: x! L3 h24.Which pasta dish features pine nuts and basil?- T) {: z: X) l1 h) y8 _$ y6 C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 P/ U9 \( x; P9 B  k$ a( o  sA:Pesto.一种绿色的意大利面酱
/ v1 `2 [3 n& {http://www.tianya.cn/techforum/content/96/563836.shtml
2 F' a! Z; }% c* v9 m9 K
/ `! Y! X" A8 B25.Which of the following is a spring vegetable similar to spinach?6 j! h, H, r4 S; |0 N
下列哪项是一个春天的蔬菜类似于菠菜?" p- {  ^) c6 [+ k4 R4 z3 ?. i3 X
A:Sorrel. 酢浆草。
$ v/ L  s" v3 q  a6 t' chttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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?
鲜花(33) 鸡蛋(0)
 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:) E2 @5 y, e+ P+ K6 V
哪位厨师最早带来高水准浮夸的美食9 Z+ T4 F: g) r- H% g
AAntonin Carême 人名 安东尼·卡罗美3 _' z$ Q! x0 J

& g+ y0 [5 q' }) j  ^- h. E5 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 `7 D3 @8 Q- x3 Q+ W. v3 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 。
0 a6 z) |& J* g% o) OA:Cast-iron stoves         壁炉; h, t! o/ G/ X  w/ n
http://www.usstove.com/products.php?id=6
7 c7 M3 S6 q9 A  n3 X7 ?( c; z- ^! m7 w. w7 l  w8 Y
28.The French term used to describe the roundsman, or swing cook, is:
3 g2 o8 J+ u/ E# P" z( l法国术语,用来描述roundsman,或摇摆厨师是:7 E, D, A+ l! |: P" l5 @8 l& F
A:Tournant   图尔南
4 t& S0 M1 }: R& t  t/ G
1 E0 c- [  d' G. I+ ]; P2 _5 Z29.Another term for the wine steward is:" ?" Z$ C: M- l9 v0 p1 k- ]) ], ?7 [
葡萄酒侍酒师的另一个术语是:
' v* i- [8 b6 q2 I, ^7 t' {. J8 q0 l. o1 oA: Sommelier 侍酒师8 @$ r$ @4 m2 C2 T5 q1 M1 p
# J& r3 V' R  M$ s" K& }# X# F
30.Molds, yeasts and fungi are examples of a:. e7 X) H- R' t  l  @% o8 Q  F2 |
霉菌,酵母菌和真菌是一个神马例子7 O' B3 l. o' w1 C& C# `: P' u
A:Biological hazard 生物危害% W0 ?, f+ d. d1 G. n( V
& i7 w; b1 L+ Q" n+ E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( M4 F% L$ N9 G' U& z; C( q根据加拿大食品检验局,食品的危险温度区在多少之间:
' A& L, C4 W6 Q4 u1 f' @A:40° and 140°F (4–60°C)     4-60度: y6 ?! w1 U% _4 q$ @7 |4 r' w  r  v
, n9 d( H; n, K. S. A
32.All bacteria need the following for survival:
6 l; n( g& C  a3 v- D) d" @所有细菌生存需要以下哪些内容:0 [% m2 }/ j7 ?7 R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 W# m! k* o" }$ c: D* _6 ]& X$ u. Q
33.Which of the following correctly represent critical control points in a HACCP system?
. q5 y2 ]$ X: F8 c; I: O/ }. s' @以下哪项正确表示了HACCP体系的关键控制点?
, R4 Q. _( ^, o4 V5 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # X+ ]. O. N  R3 P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 v, r" V( z2 X  }9 G1 H( d1 V2 F$ c9 h, e1 I3 y7 {( S
34.Which of the following is not an example of a carbohydrate?& i0 K; [: @2 t" N/ i* a& n) a
下列哪一个不是碳水化合物的例子?
: P7 j. V' Y% H& a$ L1 _A:Essential nutrients 必需的营养物质
7 r/ `6 d! x) }6 D- }# V7 c3 y: [
, W2 W4 x( M3 T# p  n' S35.The process by which a liquid fat is made solid is called:
2 z& O! v' M! n; m, q( R液体脂肪做成固体这个过程叫什么
/ Z  @* H6 j: x4 }7 c* aA:Hydrogenation  氢化
7 D# k7 t4 N; Z0 ~! R4 t4 w: s8 K" y" s( m3 c
36.Which of the following is not an example of a fat substitute?1 H3 T6 P6 C% ~* t4 m7 h  e" e
下列哪项不是脂肪替代品的一个例子. X* }) i: n: e# ^5 c' }1 i3 u+ v! _
A:Acesulfame K  安赛蜜K表
) x" D. A5 ]- B. G% z: i6 H8 C! @( H  F  B% |1 D
37.Health Canada requires that a product labelled "fat free" contain:' p& b; |8 ]  C5 x  L# o; L
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 k% W+ H$ [  f, A/ a6 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, I/ B; m# j" e3 I1 b3 L- [
1 X' \: G( v' [/ U+ t' G4 j+ b38.Which of the following is not a problem associated with converting recipes?
. A# n; [# `0 X5 G( x下列哪项是不相关联的转换配方问题?: X' o$ q" c7 \
A:Unit cost 单位成本
. h6 f! v9 H2 B+ I
. N& w5 f. J1 z/ h. q% b, ~+ b3 O39.The condition or cost of an item as it is purchased from the supplier is called:' B; D: K, R: F# h
从供应商采购的物品的品质或成本叫什么# T7 a) L9 n. x* u" [: M) X) s
A:As-purchased cost 购买的费用
: l' N: P3 c  ~. ]' W+ d  ~5 Y, a, M8 |& w) r0 T* z! Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:# p! m1 y& g8 \- p5 f* X: x9 @
在新货到来之前用于日常所求的必要库存量叫什么; U. J# ^1 V0 Y$ M. ^/ H" r
A:Parstock 基本日常最低库存
( p; s) Z/ Q: w4 x
# B. o( ?- |9 b4 X. j41.Which of the following abbreviations is used to describe the proper rotation of stock?# i! X4 M( g2 R4 j( p2 X% C! Q) d
下面那个缩写是用来表明正常库存流程?
, \7 G/ h8 L$ c9 H  rA:FIFO=FIRST IN FIRST OUT 先进先出
( J& R* D  @6 f  r' p6 d' z& h* ~7 y9 j" `1 G9 ]) ^. _
42.Which of the following knives is used to turn vegetables?
2 m5 X+ J# y7 j下面的那把刀是用来打开蔬菜吗?
4 x. z: H% d3 f& ]" AA:Bird's beak knife   鸟嘴刀
( k4 V) z+ ~: D) Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 k# {9 U6 _2 N/ f( P" q8 ~
" E! E2 }5 [! w- N$ J1 R
43.What is an instant-read thermometer best used for?
: A3 _- A) e; v2 Y" b0 ~% C即时读温度计最好用于那方面?3 w. J! C8 v$ |* g5 }+ K  T, o
A:Checking the internal temperature of a roast 检查被考物品的内部温度- @5 E: r8 a2 m, s( [' v2 U* g

# h" F) Y6 n- u+ `6 }- D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& i" U3 {  w; B
下列哪些金属材料受热均匀,通常用在铁板而且非常重; |1 e& f2 B. p) D) g6 h
A:Cast iron 铸铁. O4 i( A( p, y
8 l, z3 P" f! `
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) I' H: ]0 A2 P$ m" o) Y0 H哪件装备下面有一个可移动的碗和一个S形叶片?
; s( B  |) R( d1 g+ r& L. f* AA:Food processor 食品加工机
( X5 t* x9 k* k; K  z; ohttp://www.google.com.hk/search? ... iw=1263&bih=572) H- q; o/ f$ U. Y. X
7 q, |: _! C) n! L6 D% x
46.Which of the following is not a rule for knife safety?4 ^$ W9 G+ L# Q& f
下列哪项不是用刀的安全规则?4 p7 h4 {- g# a) Y; Y2 A2 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# W. ]; K' l6 X: k2 c. \" I
. F5 W: d) z- k# u2 {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 R: M6 i+ K& `: W$ r- U# _把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 X# B1 Y) ~* e8 y0 U  Q8 `( GA:RondellES % Y% n9 y. f: ?+ B$ j: B3 x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 j( U/ d. e% B% [7 T1 K6 M- e) ]( ]" Z  o5 V7 r7 Z! i
48.Which of the following is a diced cut used to garnish soups?
1 v7 j2 s  R! K4 `% a  X! S下列哪项是切成小方块用于汤的装饰?- z: R8 R8 C5 @4 e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& u; L, o4 W% m5 @- g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" y+ [9 T7 U: D. G
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!!——  t! z+ b* z' }& \& u9 A
A:Gaufrette
0 A1 ?* \1 s1 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& Q, V' T, m$ a. N8 C, }0 g3 p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 Y: g$ w, y$ B) Y6 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 E# j1 V1 f9 m7 d  Q4 l4 ]$ O% r0 {0 G! `! R5 `/ ^9 l
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. Y" f2 a$ F' D! s' E, Z% 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)
* C3 f6 a( j7 W: u) F& ?' SA:Cilantro 胡荽叶 香菜
5 }( ^+ a( _5 n4 V$ @7 A1 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 ?% o# F- d5 }' n/ V

# d( h! c' r$ M% ~0 i& }4 @60.Allspice is made from:
0 N) t; l6 p: B. D# d% N( Q 多香果,  多香果香料是什么
8 F. \8 g# h# Y* ^  I9 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& o/ K1 O4 C0 g' }
A:A dried berry 干浆果0 R6 j+ i4 N1 Z9 ?* O2 D  Z

) W4 N0 J4 c, Y% N61.Which of the following are used to make a sachet d'épices?* Z$ V% ]' q6 D( w6 X; u
下列哪些是用来做香包德épices?0 f2 Z1 W2 G$ }; \! S; ^
http://www.sachetcatering.com/" p' j' O8 H. Y2 \. L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 X" W/ ^; ^5 |1 H5 |
1 @7 O0 v8 B. c* a3 B% c
62.Which of the following condiments are not soy based?+ T' y6 ^8 }5 N- b7 z
下列哪项不是酱油调味品的?# e0 }& e4 N  z0 O4 ~
A:Wasabi 日本辣根  q* @/ j- _  o8 z- B5 p

/ Z! i/ r: N" u3 x! F: A/ ?% W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 v9 e+ m4 j/ ]6 A9 R! |: Q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:( m7 p2 V* W: B* i7 r2 V
A:Pasteurization  巴氏杀菌
8 @' q, Z/ n) U3 [  C
% q# s) Z# t2 O& ?9 f4 j# x4 R64.Which of the following steps is not the correct procedure for whipping egg whites?
+ z0 ?% ?  h3 P下列哪个步骤是不是正确的蛋清搅打程序?
# v) Y6 _$ D$ aA:Allow to rest before use. 允许休息后方可使用。* \7 G6 |/ `: a: F
1 L9 k8 B+ J' Z; R+ J% o% N  R3 f6 Z
65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 `3 w5 g6 v5 l( C4 VA:56g and 63g 56克和63克& L7 J. R+ h1 G" h. d: U: }

" z. V' W! l* K. q- t66.Evaporated milk is a concentrated milk that is produced by removing
4 K/ D/ J* k5 \炼乳是一种浓缩牛奶 是去除什么做的: y* l0 I$ |5 v- ^, Y, P- I
A:60% of the water 60%的水
  V; y) P" d( f1 n# i. G1 _6 j4 W
& n  b( c1 B# F' b7 ]67.A method of cooking that transfers heat through a liquid or gas is:. n# C  W# Z) o- C6 S( L5 o
一种烹饪方法,通过转移液体或气体是:
+ ^. K$ `( t6 E- {! _' JA:Convection 对流$ o+ \; z2 J8 Z2 {9 m' F$ \

8 T  J5 b" p# ]68.The cooking of starches is known as  烹调的淀粉被称为
% {5 F/ Y; M" A/ N9 PA:Gelatinization 糊化
$ n! p; f8 y: r! [$ ^' q1 D' J. W
9 f. V  g( \5 W& U2 W3 Z: t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, L2 b9 t% U' F4 B/ X" J) p. TA:Braising 烤
) I2 t  b+ u. P, U: T: M) A$ {/ L  Z  X! r. _2 Q
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:
4 D& A0 J2 p# M/ c7 v7 s5 rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 G0 Z( [9 S9 P3 H
5 S  R$ [" B) h9 w) g
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 Q* D; g' C- [% ?A:Fumet 原汁
& b. p" j9 Y! G! v( @) F
  ^. \6 g& O+ G6 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$ ?! S! n: z4 W/ `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* Z( }/ g; ~. K

) _- h! h) e) B8 ^; y4 l73.Which of the following is a principle not used in stock making?
, J0 v2 q* ^3 a3 H下列哪一项不是用于制造高汤(低汤)的原则?$ C3 F% h# j6 }+ k
A:Start the stock in hot water.开始在热水中操作6 X! B: X% S& A! ]! o
" ^5 y: l; S) }0 A
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
0 m& Q0 V% n) p) K% U7 T1 oA:Remouillage 法语熬汤
" R" f  \- C) ]" lhttp://www.haibao.cn/blog/post/176242.htm
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