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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。
* T8 F; X" X: ~- F- \$ P) T. _5 _( l) D  ~% b1 g0 U8 X
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。
! c# Y) b( i) B2 B2 v! g5 C' a# f6 I8 J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0 H. Y. n2 i6 w/ \  ^+ N: t) F  I. m( y
1.Which of the following methods should be used to determine doneness in a New York steak?/ |5 H" ^4 [" _. d: 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)
- g: o4 B8 [$ r! XA: pressure touch. 压力触摸
( K7 V, O, {- i( \# b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* O. A  R0 d+ G& j9 \' r* A/ D
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
" h9 |& Q3 g0 P" N/ f4 j6 z  }( DA: acid  食用酸* a. E, k  p& X) H8 P
3.Vegetables are major sources of which of the following nutrients?' y3 }, F; j/ i8 p5 Y! R1 ^& f1 ^( M
蔬菜中包含的主要营养有哪些
# G3 [, I8 v, G$ R  _1 o% WA:vitamins and minerals. 维生素和矿物质。7 z6 b5 T/ W1 {+ K; P
4.Cauliflower is commonly served with
0 Y6 Z, O+ M, _* u+ `  _) ~花椰菜(菜花)最常见和那种酱汁搭配
6 v9 P( L5 J) s- YA:Mornay sauce. 奶油蛋黄沙司! @4 W. c$ T8 k
5.Which combinations of products are found in pie dough?5 @* Z! m8 `8 i& g& s$ l3 ]- z! X8 L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). e$ X& |- d7 k! p6 x; Z+ d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ a( t3 F8 d/ ?3 ?% n
6The French term for mussels is 法国语青口(海红)叫什么+ c, l  I% a! k  x2 a5 e
A:moules.法语青口,海红9 \. E) ~2 ?: ~  \% ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 h0 ]; @2 N; P8 V! aA:faintly fishy. 稍微有点似鱼味8 F+ {; b& P2 u" o: M! V% c! u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% ]( F7 G; v7 E$ M( B0 ]* dA:2 days. 2天
' o4 [& g8 M1 A( R5 @7 a* z9.What are the principle ingredients in ratatouille?
7 n) M% K6 c7 }0 m0 J6 \7 ~. S7 {0 R0 ^炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( D+ @; N# F8 T) XA:Zucchini, eggplant, green peppers, onions and tomatoes; ^  j; b7 A8 n' Y+ _5 C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& x4 M- X: Z" m! b) ]8 U+ ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, h2 n! a4 ^  MA:cook food in quantities that will be used up within 20 to 30 minutes.4 Z0 }, f  ?, u( e
大批量烹煮食物要在20到30分钟内
! Q6 Q! w& a5 Q  Y11.What person has the authority to issue a Health Permit?" j% y0 f; w; A7 V, W, t9 H5 H
谁有资格颁发健康证(卫生证)。& S2 M( b9 p9 w$ |) ]0 j9 ^) V
A:Medical Health Officer.5 O5 y/ i& M: o) ~3 l; j. ^( R
医疗卫生官员。
! l3 }* X( Z2 Y9 d12.For what period of time is the health permit valid?2 e) ]2 [: T9 t' O& m
健康证的有效时间是多久?
! }" O. W7 ^0 eA:12 months.12个月
% O, K& f, Q1 e) ]3 P& P* u1 K13.In the area where food and drink is prepared, the ventilation system must be able to change the air# T' G( @3 Z; s( y8 I8 R/ X7 r
在食物和饮料准备区,通风系统换气的标准时什么6 r" q5 T! n  v3 P1 t
A:08 times each hour. 每小时8次
/ W8 v- L7 L4 ]7 X0 }/ z4 s3 ?) D14。The minimum temperature for manual dishwashing in the wash sink is9 x7 p2 D# `* H7 b- L) [' R5 L9 H
手工洗碗,洗碗池的水温最低多少度?. J" N* E3 s4 ^+ s2 k# |& \* E
A:110 degrees F (43 degrees C). 43度0 }* u6 q7 `9 M' |& B* I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. r- y) V) |5 z1 p3 W* Z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# @+ |6 s% [. J
A:180 degrees F (82 degrees C).  82度
2 G9 k, z( c. R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" ?6 `* t, W0 I3 S' I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 e, K) Q" u: X! e$ y
A:en papillote.  法语自己理解9 }* p! _7 Z8 X  p4 x! I
17。Wing or Club is considered a
5 J5 t( n# i* h翼和CLUB 被看做是一种...
$ V/ O% \0 P3 d* T! t$ FA:Bone- In Cut     带骨切
5 I* j+ c5 N3 [. z8 B; f18。New York is considered a   纽约牛扒被看做是一种
0 G! U" o) q7 Y$ u4 e: OA:Boneless Cut     无骨切3 C  U  |2 ]; O6 C4 l+ `( s
19.In general, a court bouillon for freshwater fish will contain# K2 a# ?+ @9 z! \' Q- S
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
' n, K7 ~9 H) y- _0 qA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; y! a9 B0 f. n& x3 B/ D- ?2 D
和做海水鱼同样数量的调味料和香料6 r5 U0 |+ ^$ c+ p3 I6 d
20.Anise is very similar in flavor and appearance to( M. K2 _# @5 ]  s" n
八角和下面的那种原料有相同的味道
! T2 h4 [2 ]( `5 i- Z- J0 f) IA:fennel  茴香
' j! j$ W/ u$ X7 {! @& Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 z- v" y9 r  {9 f7 W& S4 k$ a
下面那种原料更像大葱且有平面的叶子" P9 H: j" r! m+ |  B
A LEEKS  似蒜葱 (这边人叫京葱)! ]; A/ @' y! n! {
22.Which of the following cutting shapes refers to a small dice7 r7 I; o1 v# s
下面那种刀切形状指的是很小的粒(末)- n$ E. B6 Z6 |" E7 p6 ^* d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: ?" U5 N0 M5 \+ Z7 c2 |. `
23.Oil is added to the water for boiling pasta in order to+ b' ~3 X# w! l6 s6 Z! q+ H* N8 j
向煮沸的pasta (意大利空心粉 )中加油是为了
6 t' U* J  I8 b7 R- \6 w% i) YA:prevent the pasta from sticking and to minimize foaming action.$ `5 L" ]7 W9 f. w) q, y
防止面条黏合并降低发泡。+ q+ W( Q4 C! m, r
24.Which pasta dish features pine nuts and basil?3 W; o0 f; ~. [" z, b+ s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 N/ }& V& [# K9 q1 P4 H6 \# Y
A:Pesto.一种绿色的意大利面酱 % o( ]& b7 l" o( P- m0 t
http://www.tianya.cn/techforum/content/96/563836.shtml5 R' l6 m' J, ?5 Z* Z/ R
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25.Which of the following is a spring vegetable similar to spinach?
* o2 f( g( m6 z; F9 d下列哪项是一个春天的蔬菜类似于菠菜?
5 V/ b7 `0 P6 D5 t% ?, bA:Sorrel. 酢浆草。
- w5 ]' `& S9 dhttp://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?
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:
4 T* i4 X1 Y+ }; `6 i5 h: I哪位厨师最早带来高水准浮夸的美食  g3 T: s9 O0 _7 q' a8 _/ R
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ w6 |4 z: T6 T/ p6 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 。4 u  c* S5 ]; U5 t, I
A:Cast-iron stoves         壁炉
) k4 X" {- D9 {1 R7 _  M# p: \http://www.usstove.com/products.php?id=6
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  y6 ]* n! \, y6 b( J% ?+ ^28.The French term used to describe the roundsman, or swing cook, is:# l% {1 D1 I" N
法国术语,用来描述roundsman,或摇摆厨师是:. c$ W2 O9 m0 [1 H# Z" o6 R5 q4 A
A:Tournant   图尔南4 \  F) t! r" {% f
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29.Another term for the wine steward is:
* e% V/ {+ I& `* t' X葡萄酒侍酒师的另一个术语是:
' d; m7 R5 |2 x# g3 k3 l4 R: ~+ l" DA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
0 h  b: P; o7 k( J: i霉菌,酵母菌和真菌是一个神马例子
4 H- k- j* P. f: \A:Biological hazard 生物危害
3 \) e; B* L1 z8 d+ a) q$ f
" L( f  A6 l6 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 s5 R$ p; }( e: Y根据加拿大食品检验局,食品的危险温度区在多少之间:
4 }; H' V0 T& g/ NA:40° and 140°F (4–60°C)     4-60度
; e  ^- E. ]1 y& n, C8 W* U; _$ {& Q9 x5 N& {
32.All bacteria need the following for survival:
6 R+ i( ~& o5 w3 @所有细菌生存需要以下哪些内容:
1 ^/ F! A! G) ?. p1 O5 C: UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 A* T( k8 L$ Z4 r7 a! `
7 {, |! E# g* q3 N1 G( [% e" {33.Which of the following correctly represent critical control points in a HACCP system?
5 n7 u- [3 |! ~以下哪项正确表示了HACCP体系的关键控制点?* G- v, f) l+ F  D3 J0 o6 `" z& u* C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 L5 W9 g+ g+ {& L# l6 ]3 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ j" G& X. |( `* c% F/ y
+ K" C' X0 ~' T% \& v( M
34.Which of the following is not an example of a carbohydrate?# [: b/ r* F! R
下列哪一个不是碳水化合物的例子?6 r) l' o; I, J! h; y/ w
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:! P" b0 z, s- t# T8 U, R3 J$ E
液体脂肪做成固体这个过程叫什么5 v0 n% ~: ^7 c) x( g
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
$ _4 n& R# y6 U& ^4 M下列哪项不是脂肪替代品的一个例子
) R0 }' P8 t% N. P- s# BA:Acesulfame K  安赛蜜K表$ w& h, Y- w6 ^' P, \4 E3 Q

! H' u% x8 p& {* y! S4 ?37.Health Canada requires that a product labelled "fat free" contain:
% n" u: |, [' |0 i! U加拿大卫生部要求的产品标有“不含脂肪“包括:. x2 S" n8 q8 ~# ?& m4 m7 o( B1 n0 I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 g/ i& n" O% l" _5 M$ }3 p

2 y  @/ W2 L, w( a38.Which of the following is not a problem associated with converting recipes?
$ O% {. T: G$ o下列哪项是不相关联的转换配方问题?) o5 y6 R% b- }2 H2 L7 E, Z
A:Unit cost 单位成本- l  D6 I" f% J- [6 ^
5 m* \) |0 C7 f# e" ]- j* k9 e
39.The condition or cost of an item as it is purchased from the supplier is called:& _% B) X* y% _8 j3 z: \
从供应商采购的物品的品质或成本叫什么
7 P) g4 m; y8 G. }3 U0 _, c* TA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 g, L0 Q4 C! p在新货到来之前用于日常所求的必要库存量叫什么
: ?; |- s! I2 {0 gA:Parstock 基本日常最低库存
( R: K5 K6 X  v6 ]. l# V# l: S) W$ h" Q3 \& V
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 o, e$ i: @# j9 G$ O7 Y
下面那个缩写是用来表明正常库存流程?
7 X1 r' J" D; ^A:FIFO=FIRST IN FIRST OUT 先进先出
) N* \) ?1 @# e$ [( \9 h. N( W2 N3 p8 H* E$ f
42.Which of the following knives is used to turn vegetables?
4 V. r5 D1 R/ m& r8 @下面的那把刀是用来打开蔬菜吗?
& T9 P  e0 G7 Q* M- iA:Bird's beak knife   鸟嘴刀
# j% Y# a) E0 E, k9 w3 Q& thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ c: U; e  A2 w7 [% M3 _( C2 a
% V- j, b/ G5 t, f" f& ?5 Y5 E
43.What is an instant-read thermometer best used for?; W, S: L+ C$ c3 q5 z; _" H0 b* f
即时读温度计最好用于那方面?$ @. w# v7 J( _* T2 s( _8 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 z' z5 C6 [+ t$ x* U+ ^7 g" I

* J- E- J9 i. T+ ]# G% x+ E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! p6 m: j; w' n+ t$ ?& b- `下列哪些金属材料受热均匀,通常用在铁板而且非常重0 Z# [! p! H3 j7 T9 c. x
A:Cast iron 铸铁3 A" k$ {2 o3 V8 G! l/ T! \

: P2 c5 d  n( M8 ]7 ^) M3 q7 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 L. Y& y% l2 s9 Z% c. ?  Y
哪件装备下面有一个可移动的碗和一个S形叶片?
: m+ ^. c. K3 G9 Y( I3 cA:Food processor 食品加工机
, @7 }* k/ K- Vhttp://www.google.com.hk/search? ... iw=1263&bih=5723 W4 A# {7 Q+ C9 |8 S
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46.Which of the following is not a rule for knife safety?8 w) n+ S9 M! f, U; N; O" R1 ~
下列哪项不是用刀的安全规则?$ u- y# W/ B. G8 a. F- V6 G/ }8 q: F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 @& a% X4 J# X# |' H" ]! C/ T
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- h" H1 E3 m( A2 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( G4 O3 S) p4 S: G  V$ x6 AA:RondellES
) T8 K6 A; W0 t% Q( t' F1 o- ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 M; o1 a5 I4 V& E

! C, U8 H- B+ r- P* J$ p" M48.Which of the following is a diced cut used to garnish soups?- x2 v& K4 w# [7 {7 A
下列哪项是切成小方块用于汤的装饰?
- \( _$ P( ]. _: X- i7 X1 VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& T% [0 ~4 d5 d( N9 f7 E0 \1 Z% z; E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& E& a2 C! t) X* v
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!!——% o: x; }& m9 Y/ Y6 }3 l
A:Gaufrette
0 @  ?0 k- w: w- `/ m1 kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ x9 f  w5 ?! ^! C/ A( W* Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) g3 i* e1 w6 v+ I& k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 p5 d% |2 l* d; n: ~7 a+ |2 ~

+ P2 i/ N* o, z' J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 v8 W! L1 q: d
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): r( H3 l, {* c: a
A:Cilantro 胡荽叶 香菜- m4 j  l9 J& k$ E6 N2 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# d3 B- \0 ~# y# ]% K$ k0 z

1 z% Q- Q: _. Q+ L60.Allspice is made from:
& ~$ g7 m& A" L, C6 _ 多香果,  多香果香料是什么4 t1 K4 D* Q: a: Y2 J; r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# ~9 ~- l7 J6 [! Q* e; Q' U
A:A dried berry 干浆果
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9 F$ f2 n' i, v: c( D* ?* [61.Which of the following are used to make a sachet d'épices?& C) Z) H, \( y4 c8 v1 z  X9 a
下列哪些是用来做香包德épices?
2 G0 K+ U, l4 ohttp://www.sachetcatering.com/
+ ~* I0 k" q- p2 i0 z& V/ [" |A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  E5 `9 t& Q6 q- v" [( [

" W, z2 s% g6 n( Y62.Which of the following condiments are not soy based?
3 O: D1 z5 @" X4 n下列哪项不是酱油调味品的?) X& d( o, U# ~! }: @# Q$ f1 `
A:Wasabi 日本辣根
- `1 f% ^$ k* k) x
, x% F" Y2 N. S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: e: \; M0 E% h/ 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:9 ^3 p7 s. ]- p" ]
A:Pasteurization  巴氏杀菌$ Z1 }9 g1 u' }) _( y; M. Y
6 B; d3 M' Y1 e1 }1 n' T& ]& u
64.Which of the following steps is not the correct procedure for whipping egg whites?3 Y/ i) O  R0 H* R. j0 K! `
下列哪个步骤是不是正确的蛋清搅打程序?5 e9 A) u" B" ~! H& p6 s' b
A:Allow to rest before use. 允许休息后方可使用。
2 k- C8 V* d- e0 Y& i
9 [* y0 ~8 O# S4 z# l& i65.The weight of a large egg is between:一个大鸡蛋重量介于:4 m  V: F+ T" z9 z: W
A:56g and 63g 56克和63克9 d6 x% y/ J7 J  `& k( S

# d8 G6 j$ V: H. O- J( D$ a5 l! M1 {66.Evaporated milk is a concentrated milk that is produced by removing
  t2 g2 b( P' ~+ c7 F2 U( ]炼乳是一种浓缩牛奶 是去除什么做的
5 E: k# H4 F! W  eA:60% of the water 60%的水
# h1 f+ ~! p, f  ~; a" N  D6 p) j/ ~" |
67.A method of cooking that transfers heat through a liquid or gas is:
- B+ |2 Y- c2 u) {一种烹饪方法,通过转移液体或气体是:
5 v0 f" W" ]$ ZA:Convection 对流+ J  _0 S6 n. a
+ k$ c' K6 E3 P& M* t
68.The cooking of starches is known as  烹调的淀粉被称为* U% S  I8 H' T  Y
A:Gelatinization 糊化% ~) I/ v& a1 N- ?2 v/ ~6 J
% @. R: e% ^5 V. T
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 T+ O7 d! r4 Z, M$ EA:Braising 烤
' L3 v' X; h/ x; s$ Z" X
/ Q' s# C& J. ^* b" q8 V70.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:# w3 f8 I; z% W, C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' j+ G0 T/ m3 ~/ ]2 ~5 Z& N9 z
) T& Z2 a" u( u' c5 }/ `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
3 X. B5 U5 P8 ^1 bA:Fumet 原汁
5 t" Y+ x& ~- s5 |& x+ b, a4 V) ?' B
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. D- C; V0 K; Q5 l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 t5 m: {: i+ f4 u9 u# y, n

3 q( G! E& F: i  n73.Which of the following is a principle not used in stock making?
! w% v+ [  s/ W下列哪一项不是用于制造高汤(低汤)的原则?
5 C- ^3 v$ w& _A:Start the stock in hot water.开始在热水中操作
2 ]4 d% i5 W9 }$ V, Q! _( V( c) `- ?' V3 y* n6 p
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
/ a$ _% B9 `9 [5 vA:Remouillage 法语熬汤! v4 L0 q/ X( ]! ]
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