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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 t% E) I) I( Z/ C. i

4 N+ I5 K! }; @# U/ L4 O7 _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。
% i  ~" @8 w5 p* L1 H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/ o3 y5 j3 O0 M. z; g& c
1.Which of the following methods should be used to determine doneness in a New York steak?$ Y5 K# j3 ?/ F# 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& Z- O2 w; d8 L" R# q) x. e1 {! R
A: pressure touch. 压力触摸
' r! E7 X- k+ |, V- L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ H/ [) q: Q6 H7 e' w
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
  a1 [0 I( I$ j/ r& H7 ~, V7 @/ UA: acid  食用酸
2 d8 e) C+ L4 N3 v& E, j3.Vegetables are major sources of which of the following nutrients?# Z  h& h. ?9 k( f
蔬菜中包含的主要营养有哪些
( R. i3 ]+ ^$ f$ M% pA:vitamins and minerals. 维生素和矿物质。' Z, l4 T3 x5 u. \- c
4.Cauliflower is commonly served with
* z8 Z/ p" }  V! d% {/ p: C花椰菜(菜花)最常见和那种酱汁搭配2 s. |- c* p4 r, h& r  N3 K7 q8 _& w( K
A:Mornay sauce. 奶油蛋黄沙司9 ^5 r9 b+ ?" X0 P9 ?( V8 p. [. k
5.Which combinations of products are found in pie dough?
7 a* N9 k5 T+ s1 W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. _- @- U, N% _: N& P2 nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 H. v% e% D2 a/ ^
6The French term for mussels is 法国语青口(海红)叫什么
" P8 r3 Z- j8 h: C6 k, f( p$ v0 Q, QA:moules.法语青口,海红
: e, _& u( P3 [7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 B6 r$ R: k" {! Z% y. w1 w* S
A:faintly fishy. 稍微有点似鱼味9 J5 K0 w( I" D% O/ T* N& }+ }. `5 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' _1 J8 ]! i1 S9 BA:2 days. 2天4 L" Q) f+ y6 d/ x6 e+ X+ @. g, A
9.What are the principle ingredients in ratatouille? : `* o1 B9 p0 l. }6 p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 t4 N% A5 T/ z- J( O
A:Zucchini, eggplant, green peppers, onions and tomatoes" _" y5 w! U8 v- U0 m  ]& d0 O  E6 w1 E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 W2 O1 P+ x# K2 o/ q0 V8 |, H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 O7 X' k. N% b; S( y  P
A:cook food in quantities that will be used up within 20 to 30 minutes.2 ~# _/ i, L) W
大批量烹煮食物要在20到30分钟内
; ~, k3 G/ h) |. p0 l11.What person has the authority to issue a Health Permit?
2 o* Y2 u5 K/ A2 t/ m谁有资格颁发健康证(卫生证)。
) D) N6 C( K3 t) vA:Medical Health Officer.! I" e8 Q; M! o% z
医疗卫生官员。
) L  c; q% M. i3 E12.For what period of time is the health permit valid?
, g8 q) I& T- M% ^/ Z' I健康证的有效时间是多久?7 z2 M. ~$ ?  @) \: i$ y8 F: g
A:12 months.12个月) x: H- G+ Q* J1 U( {# C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# _8 u% m) @4 k$ n0 j6 N$ [! D
在食物和饮料准备区,通风系统换气的标准时什么8 p: {) G8 z- y( Q
A:08 times each hour. 每小时8次2 u2 J& _) X5 J* R# o0 \
14。The minimum temperature for manual dishwashing in the wash sink is. Z3 Y, @" c6 y4 A9 N9 i0 r
手工洗碗,洗碗池的水温最低多少度?* F# `$ d% B) f7 \
A:110 degrees F (43 degrees C). 43度
8 Z; U6 f1 X" \- X# Q, \/ B, h4 U  N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, r$ X- E1 \9 M" |用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. L2 w# |) U9 P* ]A:180 degrees F (82 degrees C).  82度) A( q1 ?" Q  M; n% ?; H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; \( J& Q# t5 b, a) ]! J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 A4 O# e& u/ \3 k* t2 O
A:en papillote.  法语自己理解
7 P4 Y% i" A7 B$ ], U! M- B17。Wing or Club is considered a
3 `9 `% a+ \7 b# e翼和CLUB 被看做是一种...
: f% j: C5 t) g# j2 b1 hA:Bone- In Cut     带骨切) p! r! D  A3 V5 H
18。New York is considered a   纽约牛扒被看做是一种0 s$ X1 J6 N9 i! z$ @- z1 i; Q
A:Boneless Cut     无骨切
* h* r! {3 W- d, C/ a19.In general, a court bouillon for freshwater fish will contain
) `5 H- B5 P2 ~  x5 B% 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) \- s3 G: a1 |3 l3 `. P* g4 ~0 y3 n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. c% M0 }# e2 y7 Z
和做海水鱼同样数量的调味料和香料
  l9 F5 S2 U3 ]$ C8 }! R- \20.Anise is very similar in flavor and appearance to2 r  k# s0 T7 e3 }8 [6 D
八角和下面的那种原料有相同的味道3 L3 M0 F$ f/ m7 c
A:fennel  茴香; J5 ^1 U) x: H$ ^, r' V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 Q, B5 r" e  w( L& n9 A% a下面那种原料更像大葱且有平面的叶子
' q- m8 I) l: SA LEEKS  似蒜葱 (这边人叫京葱)
; _2 m; i* Q$ r* q) Z2 E. H22.Which of the following cutting shapes refers to a small dice9 g4 a* d+ X& x* r
下面那种刀切形状指的是很小的粒(末)  l1 V1 t% z- O; u7 n; D0 a( @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 g2 p* ]2 `. l% m9 A6 q
23.Oil is added to the water for boiling pasta in order to' ?) u, s! [" z2 M0 K1 z) \
向煮沸的pasta (意大利空心粉 )中加油是为了7 O# `. k) F4 U, Y) @/ @3 m7 Y
A:prevent the pasta from sticking and to minimize foaming action.& g: l0 ~6 J( O8 K8 A& M" B
防止面条黏合并降低发泡。
9 C$ v5 }4 h& d. w8 c: x7 N24.Which pasta dish features pine nuts and basil?
( v' B' J) A; M, e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: J5 L6 ~0 D' a$ x  XA:Pesto.一种绿色的意大利面酱   F. [# k( W( `; a. c
http://www.tianya.cn/techforum/content/96/563836.shtml( Z- N, V( o, e4 B' S, J
3 G9 U4 U8 S" l" S% u" e; v
25.Which of the following is a spring vegetable similar to spinach?
) e3 ?0 N( l& w7 i下列哪项是一个春天的蔬菜类似于菠菜?
! `& ?: x5 E% ]- }, r0 Y- _  MA:Sorrel. 酢浆草。, G* ]% o# |3 w9 b; v+ C, N7 x
http://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:
+ R! I3 r. Z+ @- W6 y5 v哪位厨师最早带来高水准浮夸的美食1 u( ?! b4 S' K0 O* Y3 n" E0 v! q
AAntonin Carême 人名 安东尼·卡罗美
) `1 L' c0 j& ^1 T8 P
  i9 J+ ~* o2 |+ K* Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* }( y/ V9 i/ Y8 h4 C6 Y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. z' t/ k! E, W* u
A:Cast-iron stoves         壁炉; P0 y- J. A/ s6 m+ t# p) R
http://www.usstove.com/products.php?id=6
$ a; ?. q1 v0 C7 \  {+ O& T& y9 ^; \8 I3 c, ?( d' c- c
28.The French term used to describe the roundsman, or swing cook, is:
. b* [2 z  [6 \. e$ }( a法国术语,用来描述roundsman,或摇摆厨师是:
" p. v2 S% o: h1 E6 i8 hA:Tournant   图尔南
$ q$ s$ V" V" P- c. D  s% L  I' W3 [4 z. ^7 Z" \$ ]0 I6 n
29.Another term for the wine steward is:
1 e  t, c' Q2 a葡萄酒侍酒师的另一个术语是:
7 f& E& V4 W! _4 |- [A: Sommelier 侍酒师- k& S! P' P% c* E+ y# M7 R
0 _& Z3 |1 {- _6 w/ D) ]' p# I
30.Molds, yeasts and fungi are examples of a:6 M% A! W* A& r) d! G' g
霉菌,酵母菌和真菌是一个神马例子
9 m1 A. e* a+ E% BA:Biological hazard 生物危害
" I+ _. R/ N, G
% e7 K9 r" X% e7 f9 s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; K3 Z/ Y4 o# I. w! ]
根据加拿大食品检验局,食品的危险温度区在多少之间:2 }, ~, b* H! M# z3 r, ~1 T
A:40° and 140°F (4–60°C)     4-60度
* ~1 z2 {  a( Y& H$ f* ^
& d" D3 o. I" T! z3 O32.All bacteria need the following for survival:
4 H& ~  ]1 a* ]0 T/ s0 Y所有细菌生存需要以下哪些内容:0 L- K6 u5 |' w5 y3 v
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ `5 C' q# V/ d3 i6 O9 j1 e* w) M2 h9 Q0 o
33.Which of the following correctly represent critical control points in a HACCP system?' T: C* K: A; ]- \" D! F
以下哪项正确表示了HACCP体系的关键控制点?* S: x, Q0 t! ]/ T5 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : N  V( v- t) |2 }- b" e) t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- d) H6 o9 b" W+ y) X3 V- o

" Z+ j5 P0 H7 s! l# Y' ?- ^34.Which of the following is not an example of a carbohydrate?
( s+ Y+ l7 ?/ C3 z) @下列哪一个不是碳水化合物的例子?
0 C) E9 A2 F: O( p( I1 Q4 H7 }A:Essential nutrients 必需的营养物质
$ L$ F4 N, p4 P8 K% a0 C& K2 y
& e0 d2 o1 ?1 O) L4 X6 r$ C# Q8 t% A35.The process by which a liquid fat is made solid is called:0 A9 d5 {% |( n/ \5 C! S
液体脂肪做成固体这个过程叫什么
3 P7 K0 l( W& oA:Hydrogenation  氢化
9 D8 ~9 L( B' }0 M2 n- d* ?8 M& w5 W5 k- A  s
36.Which of the following is not an example of a fat substitute?+ L- Z: z. r0 K* |
下列哪项不是脂肪替代品的一个例子
2 t, a% n6 K( O4 ?1 r9 E7 dA:Acesulfame K  安赛蜜K表
! d8 z' _) y2 F" y/ e" p6 e4 v0 G
37.Health Canada requires that a product labelled "fat free" contain:5 e: x/ Q3 i% f  i: T6 H$ M
加拿大卫生部要求的产品标有“不含脂肪“包括:  `( h- `% a; S6 j# o7 W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 j0 s% M. c2 L- l) H# R# B& b9 \
. Y: _2 [3 E  B+ S9 u3 x% N
38.Which of the following is not a problem associated with converting recipes?) l8 z5 z6 @' L" L2 G  y# g
下列哪项是不相关联的转换配方问题?
* @" G5 {/ q( n' t2 b7 jA:Unit cost 单位成本$ J' i" k3 l* j

0 t; h& B; f: C( e! t! `39.The condition or cost of an item as it is purchased from the supplier is called:$ c* E5 ?4 V  L" k' [
从供应商采购的物品的品质或成本叫什么
6 g* m9 ~. c2 E0 n. U- B" eA:As-purchased cost 购买的费用
- E8 q9 H) E! H1 d( G% T: k/ K4 l" Y+ G' G$ U
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 V2 K6 n! S8 a9 O$ k( P: N在新货到来之前用于日常所求的必要库存量叫什么4 Q+ Q6 t; c6 z  Z3 I! T
A:Parstock 基本日常最低库存6 O( }/ F' v$ j! m( A8 u/ k- ^

9 `4 J" N4 y8 L# ?0 z0 k% r; u/ k. u41.Which of the following abbreviations is used to describe the proper rotation of stock?! j- [, r; L1 b1 I) P0 T& a* t
下面那个缩写是用来表明正常库存流程?
! A, J) ^# J0 X  j* hA:FIFO=FIRST IN FIRST OUT 先进先出: L7 D" V9 M# R

1 A. J2 ^' O7 f6 J: y! k42.Which of the following knives is used to turn vegetables?7 I% K" y* D/ j5 B
下面的那把刀是用来打开蔬菜吗?
: E" e% m9 }1 `& n' X- q% ZA:Bird's beak knife   鸟嘴刀
' d" u2 d, ~7 |: {( D6 \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  b, ^2 [0 P4 G4 h& L" }
5 R5 L: _6 r4 t0 I) k% e
43.What is an instant-read thermometer best used for?+ [/ J! l% q; v8 y2 C
即时读温度计最好用于那方面?5 |+ j1 J5 p+ f0 A0 K' N
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 f  s. d" b& m& d2 w
* _! J+ M& N% v) Z: v% F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ y5 o9 k0 L6 u1 g" N
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 S! [* g* x' ~  i8 I+ U
A:Cast iron 铸铁
; B- L' x5 J' x2 W( f" b! M
. D! u5 E3 Z6 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( l# M# y$ `) J9 F' ]
哪件装备下面有一个可移动的碗和一个S形叶片?/ q1 n) l- n* G1 y2 R
A:Food processor 食品加工机
* E- `( m1 j8 |$ p- j4 vhttp://www.google.com.hk/search? ... iw=1263&bih=572; H* N8 N) l8 t
9 t( A6 m  F0 o8 X
46.Which of the following is not a rule for knife safety?
  X$ d% E. L1 c7 x" _- k% x, z' m下列哪项不是用刀的安全规则?
( x0 F# s, `, `3 ~5 [8 e, u: }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! E+ P4 K4 }' D/ \

2 _+ P- g/ @$ G7 g. e3 V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 q) Z7 i7 y' c: C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 w) u; W; f4 ?! `9 M
A:RondellES , m$ T9 l' Y0 H  d4 \6 g, _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  `1 Z! ]7 n5 b8 p5 b4 C  R; ^6 T  f; e& P- m/ \
48.Which of the following is a diced cut used to garnish soups?3 Q' Y7 O5 t6 H. x* w
下列哪项是切成小方块用于汤的装饰?* |' H7 h* L3 L( G0 G/ @/ T% F
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 B3 x9 O9 u" I8 e0 q, D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* C' u, S7 \  R3 }4 }' }
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!!——/ }6 y$ O: V) m: `% Y$ Z. A
A:Gaufrette 0 v* W! W6 \2 ~) u* O. k9 r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 F) P/ r6 p* h. y+ C1 L, G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, I; f$ |# M) h. R7 f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. z( m# c, n+ F( F- x, e. s1 }- o3 O* T7 Y/ J" M: R5 _
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: z' c; d, \# m6 f6 k# [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& I; Q7 q4 b) m3 @A:Cilantro 胡荽叶 香菜
  N+ }& ]) j5 u$ g4 }/ I9 Q! y2 F. ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 |' L# `" H: B  k  ~% T) E- C- N6 z
60.Allspice is made from:
! |, R, s- A* x9 b 多香果,  多香果香料是什么
- N' M" ~$ b3 ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! T, P8 K+ L; W, k3 G, V+ ~( i
A:A dried berry 干浆果
; M* F- c- X4 W  ]! D+ e3 g' O3 c2 {, n. [  ?: G: r  C& k
61.Which of the following are used to make a sachet d'épices?
( h8 ^( `1 G1 Y* I9 E' t9 s下列哪些是用来做香包德épices?. @# R6 _! b# Q/ [" |$ W0 H
http://www.sachetcatering.com/) G6 _0 U! e% j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& k2 n, Y' x) O) `  I1 W( s8 \6 ~+ A4 y
62.Which of the following condiments are not soy based?5 Y$ E5 F* o# J0 p3 d2 S4 _6 u
下列哪项不是酱油调味品的?7 M, d& n' f$ Q6 u1 s1 A1 ^
A:Wasabi 日本辣根) l/ Y- q0 y& G0 S% `" h
. S' @; h2 D2 _7 A. s# z! {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, O) ^7 h& v2 c8 Q6 b) o* R1 ]
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:
; j- I& \+ i% P( B$ YA:Pasteurization  巴氏杀菌. @' Y( Y" }5 e% {+ y
9 l4 O. A7 m, |; G( Z( T# W
64.Which of the following steps is not the correct procedure for whipping egg whites?
' a4 W* d3 X8 `下列哪个步骤是不是正确的蛋清搅打程序?
1 ~8 r1 n( N9 P3 Q; qA:Allow to rest before use. 允许休息后方可使用。
/ L) W1 i, m, U8 T$ n/ `
3 a3 ]& c2 y5 @/ S5 p% n1 }65.The weight of a large egg is between:一个大鸡蛋重量介于:
( @6 t- F- ^3 `3 ?5 v6 W4 f7 TA:56g and 63g 56克和63克
9 F7 ~0 x3 Y7 R; E8 D
9 v8 ?, `: y. p66.Evaporated milk is a concentrated milk that is produced by removing% Y# m" k# w' x8 G* Z. F. J3 u
炼乳是一种浓缩牛奶 是去除什么做的
2 _" H) T& T- h. p5 w0 _# t' gA:60% of the water 60%的水' i2 b) V( j# {( f
4 Q9 z6 z% D* M/ m2 S0 t& o  c
67.A method of cooking that transfers heat through a liquid or gas is:: f1 k; U( W- K+ w) o5 T3 l
一种烹饪方法,通过转移液体或气体是:
) T. X/ |4 ?5 ?' b, v& rA:Convection 对流0 w. K6 L! N; y2 B  ?. K

8 o9 }. Q) }$ o3 i, d9 ~7 ]' }3 c68.The cooking of starches is known as  烹调的淀粉被称为# m4 I' ]4 B) n( r) Y
A:Gelatinization 糊化
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3 V  ]4 s- W- d5 w/ W, W; a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* }3 p: K$ J( a5 i5 J
A:Braising 烤
7 G+ k& W& @, R' A
0 |! r8 U2 d- |; q+ W4 b70.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:
6 K& p; w" P; V/ V, }' G' |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 L% @; T: M5 Q* v2 Y! h! i5 W
) k: F* l0 }! t2 N. F6 n5 }+ T+ C4 O
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, M" x$ O: Q2 o
A:Fumet 原汁) S# A+ N9 d4 F7 B7 x

. r  O  t7 `) E9 Z72.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. [2 q2 j% p' [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. r  ^5 N$ M5 ]: i3 p
. v( w6 E- y1 }: i  r7 n9 j# [. a, _4 y73.Which of the following is a principle not used in stock making?
( r7 l' I, G. o下列哪一项不是用于制造高汤(低汤)的原则?; ?& O  J/ d4 F4 |3 `( |: e
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
' n& n, U" O" a' Y& s5 q; PA:Remouillage 法语熬汤) B3 t: q- S9 L+ t$ C* e
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