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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。
) m8 k: [# n3 o& }- ]
# Q8 @4 _2 f8 M4 Z8 P, p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 o; e" O- V) |3 J" w
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
. [% N# b4 r; F: f0 ?' Z& M1.Which of the following methods should be used to determine doneness in a New York steak?
7 ]: N- E5 u+ 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)9 T. A" q+ J$ L. a
A: pressure touch. 压力触摸( g. `8 H3 B) B6 d# e- v4 e6 X
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. U* L% [, Z% P4 T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
4 N4 W" b0 {4 x1 K, wA: acid  食用酸* o2 }- V( P7 Y3 B' X
3.Vegetables are major sources of which of the following nutrients?
* v5 K; \. r1 ?1 o蔬菜中包含的主要营养有哪些
0 Z2 D4 w' V; Z, j$ ]A:vitamins and minerals. 维生素和矿物质。
4 r) E9 E7 X. U4 Y4 A# h0 O' Z4.Cauliflower is commonly served with
- ]  q; ?# Q1 d% E. D7 l7 D4 ^- x花椰菜(菜花)最常见和那种酱汁搭配5 `9 {# m! X! \) p& x3 a6 G
A:Mornay sauce. 奶油蛋黄沙司$ ~( p2 ]; ~" `6 l
5.Which combinations of products are found in pie dough?) h, W+ |, 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??)9 J; u8 v' Q+ Q( a/ q. g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 f* I( g# [4 ?& P9 p
6The French term for mussels is 法国语青口(海红)叫什么
1 w( j- m  `2 {: |8 xA:moules.法语青口,海红
7 d5 h+ i0 X. F4 V7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 o$ e9 d" d  `# f) aA:faintly fishy. 稍微有点似鱼味/ s3 M. T5 G- D  Q, h! g
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 m! L, d5 u' t( {- E- M+ H
A:2 days. 2天
! B, k3 S8 U: c# p; H9 E/ J9.What are the principle ingredients in ratatouille? . B3 `! i- C4 ]
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 i# |; y7 S  Y7 N, h' I, a
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 o' s6 x2 U9 l  x* f: J/ c西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; P7 Q* {& G' q( v& g  s' |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( c( ^' O- F: G7 XA:cook food in quantities that will be used up within 20 to 30 minutes.
1 i8 @& s8 f' b) M大批量烹煮食物要在20到30分钟内
* m- ^* o2 B* A: F* j11.What person has the authority to issue a Health Permit?
: g# }  U* L  i3 }谁有资格颁发健康证(卫生证)。
# g+ i" m* S7 KA:Medical Health Officer.
* x( ~; H0 x- B医疗卫生官员。
3 B* N0 \( C9 M12.For what period of time is the health permit valid?
7 b# v  f# c6 b& O& S& n' j/ Q7 n4 b健康证的有效时间是多久?
; M' m. r9 g! f% hA:12 months.12个月8 Y% n+ y) Q- ~. F+ `, @0 o, o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ h( R1 J. W( c  o8 u, `# T
在食物和饮料准备区,通风系统换气的标准时什么9 R/ r: ~7 }( O5 Y- d) H1 a
A:08 times each hour. 每小时8次
& r" F( |: |  p6 }# a5 N, v% p14。The minimum temperature for manual dishwashing in the wash sink is) z* X* b" m. a( t; A8 \. {5 ]( [' W
手工洗碗,洗碗池的水温最低多少度?
; t8 S! a% k( H* k2 JA:110 degrees F (43 degrees C). 43度9 G. ]6 m' U. W. W# i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 V' Z8 {2 U5 g/ M6 z" G" Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) a" o2 V- m, [! ~A:180 degrees F (82 degrees C).  82度% y0 E* d; f* i5 f; @" l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 I3 |( c! V1 ^/ u& C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- @" O$ z4 M/ i% w, s5 YA:en papillote.  法语自己理解
% S) d% ~& t# F1 i17。Wing or Club is considered a
2 E7 U" B5 D- K% Q/ @. e: c翼和CLUB 被看做是一种...1 R" Y* w0 ?0 v+ Y
A:Bone- In Cut     带骨切
+ Y; Q, q* d# q( p18。New York is considered a   纽约牛扒被看做是一种$ E! Y5 N  W7 N4 R
A:Boneless Cut     无骨切
% ~* W7 ~4 [  @% g19.In general, a court bouillon for freshwater fish will contain
; P# A4 d4 s" A( _! a0 h0 R$ E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: _7 V7 v* U  U0 s6 E" F7 Y* D( H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& |+ ?% W2 S- c3 S8 i" x8 I* h和做海水鱼同样数量的调味料和香料
9 H/ Y# {1 Y8 O* e8 v9 K- x20.Anise is very similar in flavor and appearance to# J6 ?: H# O3 i# v' p4 p
八角和下面的那种原料有相同的味道2 B) V" u- q7 L: M* C! L/ q4 o: _- F
A:fennel  茴香
$ I4 p; x; Z* ~4 g5 Y" }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 Q3 Y+ u$ o' L+ u/ f5 H% I下面那种原料更像大葱且有平面的叶子
8 |2 L* ?# k7 d* oA LEEKS  似蒜葱 (这边人叫京葱); F" W! K  e: K0 P( t
22.Which of the following cutting shapes refers to a small dice9 X  t' H9 q) F* M6 F7 u- [0 @
下面那种刀切形状指的是很小的粒(末)" e! r2 [; Z3 O$ u$ m  u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' f) @3 ?3 p4 S3 _* Y, T, j
23.Oil is added to the water for boiling pasta in order to
8 x' l+ g8 d* W* }0 Y! b1 {3 V向煮沸的pasta (意大利空心粉 )中加油是为了
! I; q5 f& d7 A, C+ ^( {A:prevent the pasta from sticking and to minimize foaming action.
! ^6 R- ?. p* z) Y* Y防止面条黏合并降低发泡。+ A! _5 a! a3 Q: A4 C
24.Which pasta dish features pine nuts and basil?
. [7 I& ]# V* |, t3 M7 U- |2 B1 H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# [5 ?6 ^2 c) S4 w9 _
A:Pesto.一种绿色的意大利面酱
/ E" T: X7 I. R3 [http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?1 o  P% n; m  [& A7 C5 e. V
下列哪项是一个春天的蔬菜类似于菠菜?" O/ R5 N( L5 |" ?% e1 S
A:Sorrel. 酢浆草。8 v7 U& c7 j& {$ b* B6 l. v
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:" B$ N8 g3 v3 T1 ?$ z  t4 s5 p8 T1 y
哪位厨师最早带来高水准浮夸的美食
  {- q; s$ {- [# B  pAAntonin Carême 人名 安东尼·卡罗美
9 b! U0 E$ C) M1 M. Q' A7 s* n' P! M, L7 f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 d1 v: v1 T' w" w9 b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 Z0 E& M. @6 D+ C, A. K7 q5 y- ]
A:Cast-iron stoves         壁炉
* a3 k' F! j4 ^+ u/ J1 j4 h6 Ohttp://www.usstove.com/products.php?id=6
0 ~3 y3 `7 ?8 ^6 j% A1 [2 c
) l% r" x5 x1 N4 o8 k. V28.The French term used to describe the roundsman, or swing cook, is:% G) P, R+ F) b4 o- N+ |& l
法国术语,用来描述roundsman,或摇摆厨师是:5 ~7 g* G$ P+ x) b9 `
A:Tournant   图尔南
  B# U4 c6 D# B1 y
; d0 K* i. D3 e! S. {/ V: u; Z3 m; \29.Another term for the wine steward is:
3 l9 |4 {2 q7 w; v/ r& ^" A/ z) a葡萄酒侍酒师的另一个术语是:, O, p% d$ y' q
A: Sommelier 侍酒师
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& H0 q8 O  ~9 I. I' V30.Molds, yeasts and fungi are examples of a:: o6 t. t8 \- r, f% I
霉菌,酵母菌和真菌是一个神马例子; G5 [; t3 Y& G! Q- w2 X7 G& o# l
A:Biological hazard 生物危害
9 T  |. J6 W; ]9 |
1 i5 `; j. `0 ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ F7 `" L4 }5 [) N( L
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 \. i% ^" r) w2 p3 E! x& f" zA:40° and 140°F (4–60°C)     4-60度, Y2 z8 f+ _9 q9 v* C0 ^$ f
' Q" k" H3 n2 y2 R+ G+ j
32.All bacteria need the following for survival:7 B' w) k; [( f4 n) t! `
所有细菌生存需要以下哪些内容:, v$ m/ b) n( ~9 g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 u! Y4 E1 J8 _9 \1 a

/ F. u, Y$ w2 J" o. d' b33.Which of the following correctly represent critical control points in a HACCP system?
6 F4 q7 B- |3 O9 R* G以下哪项正确表示了HACCP体系的关键控制点?0 Q; a3 N6 h0 c: ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 U: r( i. W+ ?; H5 r3 \! {- Y0 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 K2 \6 E) [; s3 r7 d

0 k# o7 y. N& E) V# U34.Which of the following is not an example of a carbohydrate?
6 F% B6 o6 }: E% J7 f下列哪一个不是碳水化合物的例子?
- r, T  K" ?; L2 p0 EA:Essential nutrients 必需的营养物质: j7 r: L9 F+ H
$ l7 B, ~% {( ^. Z6 d
35.The process by which a liquid fat is made solid is called:
$ x  X$ r9 |8 g. u- M$ V液体脂肪做成固体这个过程叫什么$ F% R) z- d8 E  H5 D6 m9 m
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
/ w2 c1 F* i7 e( M! ?( s5 m5 X下列哪项不是脂肪替代品的一个例子
3 o& l" J- i+ w, PA:Acesulfame K  安赛蜜K表
9 ^. d- I  o8 ~7 S: j' F7 }6 a8 ]( V) @. k+ h" R/ O
37.Health Canada requires that a product labelled "fat free" contain:
) u' l% ~% S  [5 ~. p4 C' ], G加拿大卫生部要求的产品标有“不含脂肪“包括:
8 p6 V( ?. O+ u4 r2 ]0 K9 t2 o  nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' g2 y. d4 {1 l5 r2 u1 w& y3 K& e8 I/ Y& Q3 t' a" v1 u6 {) X  ^" h
38.Which of the following is not a problem associated with converting recipes?
9 m% H. V: Q6 H- e7 u: e( M0 W/ X下列哪项是不相关联的转换配方问题?
9 r) Y5 m" O9 m3 s, SA:Unit cost 单位成本* e# E/ f$ N. E9 W* N

8 h2 ~- c) D, p39.The condition or cost of an item as it is purchased from the supplier is called:
8 S3 c( E$ b7 Y! S+ y, u; Z从供应商采购的物品的品质或成本叫什么
  K8 ~3 }/ S% ^A:As-purchased cost 购买的费用. c& y* P: P' c1 J  j
' P$ x' \; c' B/ x) v
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- S4 m; a  `/ ~& G9 V3 z在新货到来之前用于日常所求的必要库存量叫什么$ l5 I6 o, u% B+ o
A:Parstock 基本日常最低库存3 B2 l; E' f3 E: U% z: l
% F+ Y" I( H% @8 }8 V; _
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 M$ Z3 e8 b* [
下面那个缩写是用来表明正常库存流程?1 Y" ^( u4 W6 U
A:FIFO=FIRST IN FIRST OUT 先进先出* f, [& x* m5 b! T+ t7 i

& ~" r; z9 a, c9 B1 V42.Which of the following knives is used to turn vegetables?2 R1 d- B: F! ]# q  }2 Q" m3 A% ~
下面的那把刀是用来打开蔬菜吗?
7 x, j. w- m' d8 p- d# N( tA:Bird's beak knife   鸟嘴刀
1 M8 N' ~5 V8 g! U5 ?, Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ y% e5 ~' N) _; {& F

5 I( T* Q& n: c+ |: e9 d. A& D43.What is an instant-read thermometer best used for?* `/ a  A5 T* C/ @% l
即时读温度计最好用于那方面?5 e" y) k8 S# d  P$ E/ @9 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度: m8 i! x) s5 L  e% l7 j
5 K, h. J3 [( T6 @) o4 v' A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, a: N0 Y* U) S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
& t3 S/ j) G) S+ C( M$ j! [A:Cast iron 铸铁; ?* V9 K9 g# h" d! ~: B5 b

: W& ^9 c# A5 E* ?5 ^3 N5 H0 f5 i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! c4 r0 Y2 u* ]! T" H4 X2 U哪件装备下面有一个可移动的碗和一个S形叶片?- C1 i  G; _+ x" ?; Q7 U
A:Food processor 食品加工机
: r- A' h* ~# K/ i1 jhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 x1 R2 H/ P; {9 r9 ?& s" [; Q
/ R" z5 }& W$ m$ O+ }5 o" |) L) U46.Which of the following is not a rule for knife safety?' [5 g& |* }& |8 ~. v- L9 @
下列哪项不是用刀的安全规则?6 a' Z7 R( m( K& Y- @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" a. y& b; i0 o3 _3 K
6 l8 F1 u: ^$ l0 Q6 c, ]/ g47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 }. C% V2 {+ S9 r4 F8 {: |# M/ \' e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: q# M0 x, G1 S. S7 [- aA:RondellES
0 \1 w5 y! G! f! s0 [& J/ M3 whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?" P3 G' i- ?% `, X- V" x6 N" ^
下列哪项是切成小方块用于汤的装饰?1 Y! }! m0 C$ L& r) z5 x; C5 O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: o1 s  x" G; `7 S8 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  F# ~& \0 G6 f; O2 {- R1 T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!!——
0 H' }- p& r7 d" U1 v1 xA:Gaufrette ; p0 ^/ H7 T8 G' E! I8 t" M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: ]) ?$ Z2 R2 o( g: l3 t, ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. }( G* ], r/ e* _7 i2 O1 _Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. G/ b2 L/ I; D8 l. _$ Y; K4 `- U1 L0 r8 }- x  A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. m+ l1 B" ^( L2 G: v4 A; s! u% V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)6 i. }2 l$ f: Q9 a
A:Cilantro 胡荽叶 香菜& l2 }. L! V5 }1 T! u9 _2 s) Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:" A* }8 [# ~2 ?" K! e3 C  W- J
多香果,  多香果香料是什么6 R( d! I7 K# @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. p1 `8 _" K3 Q( }: F% _4 ?9 Q, U
A:A dried berry 干浆果
, n8 A2 P0 h. [( F0 D
- g  H9 `. L) Y% X( [8 i& B: m61.Which of the following are used to make a sachet d'épices?9 ^# W! L$ m, _) h3 q
下列哪些是用来做香包德épices?
3 z% t3 V  L8 w+ f5 e" e- C" u" Shttp://www.sachetcatering.com/( [- o: Q/ a! ~- I* X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ v% X! ]7 s% x/ \2 ?9 z  s" r3 e; e& Q7 }8 k. i% O
62.Which of the following condiments are not soy based?" Z- h+ }0 N6 s$ v8 q* A) W% L
下列哪项不是酱油调味品的?7 o& a9 V' l5 b3 T
A:Wasabi 日本辣根
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' k, l8 F" P8 Q- A1 J: n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! l2 z& v( h  p6 K0 M: b( v' E
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:: A' W( V' G0 }" R/ r2 l" w* f9 n
A:Pasteurization  巴氏杀菌7 i1 G4 Y; A* W% w

2 z7 C  d7 n" R' F4 c8 @0 ?) o64.Which of the following steps is not the correct procedure for whipping egg whites?
4 I+ [4 y- D: c  Z下列哪个步骤是不是正确的蛋清搅打程序?- Z& y- }1 |( g) t' n1 O$ ?
A:Allow to rest before use. 允许休息后方可使用。
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. h7 Z- P9 ^# [8 W65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ k: G/ R0 t9 ]& m, hA:56g and 63g 56克和63克
$ z1 k% c/ S( L' m1 Q3 ?2 M
. c$ G1 k' @+ {  Y' D! m( _8 \66.Evaporated milk is a concentrated milk that is produced by removing# T' k! o* Q8 T* ?- I
炼乳是一种浓缩牛奶 是去除什么做的$ t7 P5 W; P$ _+ [+ ?6 m+ r
A:60% of the water 60%的水+ [8 J" z7 u- C6 U; F7 Z, \& I

# |6 b$ R5 ?1 H, L$ G67.A method of cooking that transfers heat through a liquid or gas is:3 P2 O0 g, i. t7 C
一种烹饪方法,通过转移液体或气体是:7 Q" c4 ^- G2 w
A:Convection 对流
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6 T- t# |' z- L2 @1 i* [68.The cooking of starches is known as  烹调的淀粉被称为
' Y! q( k8 y8 lA:Gelatinization 糊化' x5 X% ~4 r. ~: f% R1 _/ D  L

$ a3 g1 i9 V, ?6 N0 Z/ v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; G) a; R% r& |( z: e2 B! P
A:Braising 烤) q: C$ h8 E! o& B7 b
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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:
' @3 u  L0 Z3 [8 E% `, e5 sA: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
& P! s  t& q2 zA:Fumet 原汁
# H: c3 Z7 t  E3 H3 T& F
6 {+ P* S( J* o, {" h72.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
( f! D3 E0 R8 Y2 j: b; Y6 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 a% G$ K# V! n- B& _) @; x
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73.Which of the following is a principle not used in stock making?, K2 q( n4 u. ?# ?$ Y4 C$ I
下列哪一项不是用于制造高汤(低汤)的原则?+ z' q/ o5 A+ T( }  G) p7 s
A:Start the stock in hot water.开始在热水中操作0 i/ J. F# M* x2 s; C0 a( h, R

$ _, P6 L5 X! H7 X# Q: P74.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  O$ p4 n' N5 R/ n+ h
A:Remouillage 法语熬汤6 c! w, D. y% j, a3 V- X  o
http://www.haibao.cn/blog/post/176242.htm
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