埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10216|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
- b5 J: ^3 Z, x! S! C. g# [
' u) E+ Y+ l5 G* O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& n. ]% \) k) ^, h+ V- W
另外,我还会找一些资料方便大家学习。
大型搬家
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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+ m8 ]* T& w! b+ x$ o' _
1.Which of the following methods should be used to determine doneness in a New York steak?( r0 `* z: X2 f- X5 \+ X
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)! O+ r6 h8 P/ [; s  o
A: pressure touch. 压力触摸
: ?3 r8 B( l) R/ [- S7 {' Q- x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, @7 e( `% _) I7 F! j/ I  h
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% }! v( @) T6 e* u4 c
A: acid  食用酸6 V! P5 Q( \; Y% a3 a+ B4 K+ E
3.Vegetables are major sources of which of the following nutrients?0 ~$ ^6 F* I8 D
蔬菜中包含的主要营养有哪些
* c3 ^' G# L# _# n/ V# ^3 NA:vitamins and minerals. 维生素和矿物质。& N( X  [# a  t- x
4.Cauliflower is commonly served with$ c* X5 f- B3 p% b5 O
花椰菜(菜花)最常见和那种酱汁搭配
" m+ C( D1 t  B! P* S9 x5 aA:Mornay sauce. 奶油蛋黄沙司
! r" n( B7 ~( b2 x' Y8 I8 R5.Which combinations of products are found in pie dough?& C9 J9 q9 r$ f8 _1 ^+ ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), t' \8 m/ a  ]+ i! ^
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" x1 Q* b' w: l0 ~
6The French term for mussels is 法国语青口(海红)叫什么
8 i: A5 o8 o1 l% u6 u$ b: r7 [! wA:moules.法语青口,海红
  N# N( e' o1 \4 `& j5 ^7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, W* O$ _' U! |! i1 o% T) @
A:faintly fishy. 稍微有点似鱼味
3 ^  c2 S. P0 p4 T! z: Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ W8 P" ^1 l% B6 ~1 U5 a3 B
A:2 days. 2天
% u, N2 M/ f/ F% t9.What are the principle ingredients in ratatouille?
% x' l$ ?. S: B9 B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ g+ p! V3 r  W  a$ c' D1 C9 r! j
A:Zucchini, eggplant, green peppers, onions and tomatoes6 X# d* y- Z' g6 L0 n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 Z$ l4 h; k; y/ |) D2 W1 T; l7 _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- [$ o% a4 U8 @; o9 E: t
A:cook food in quantities that will be used up within 20 to 30 minutes.
9 \% L$ t" |/ a7 `9 T大批量烹煮食物要在20到30分钟内0 U$ L2 z! i- L# v. q) Y+ K) P' _
11.What person has the authority to issue a Health Permit?# }1 L4 H/ A; n, c# }9 z
谁有资格颁发健康证(卫生证)。& w+ K. N& B# H+ h6 M( @4 t
A:Medical Health Officer.
; }  t4 `! Y/ f3 h# [医疗卫生官员。
9 h% P9 x1 B  N; L12.For what period of time is the health permit valid?
. I) A* ~7 K# A7 u( A健康证的有效时间是多久?
3 |3 c" w1 Y- T6 o( ?A:12 months.12个月
6 P& m/ U9 W2 q9 P7 ]( _' {& ]0 e13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 Y7 `3 Q. g6 ]( P
在食物和饮料准备区,通风系统换气的标准时什么1 }& i6 e$ S1 H" L' c
A:08 times each hour. 每小时8次
8 N  N- Z; O9 x* t14。The minimum temperature for manual dishwashing in the wash sink is
9 P& J4 w) w' ]手工洗碗,洗碗池的水温最低多少度?. }" l- Q/ z! L, `; L0 |( X
A:110 degrees F (43 degrees C). 43度
2 A6 y5 N% |! V! b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" L" @3 y7 d+ n" J6 u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 v1 U0 Q& M% Z% }) B* X- p2 TA:180 degrees F (82 degrees C).  82度( }9 D9 q. X( h; r& x/ ^; F
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; N8 ~7 a5 f. n: W+ J8 {& N用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ K6 }" Z1 V; u/ y$ wA:en papillote.  法语自己理解+ w8 @; N* @$ m1 B2 P
17。Wing or Club is considered a
7 N1 X8 K- O3 q: A$ u2 u翼和CLUB 被看做是一种...
0 B- b5 r" r# P: U, K2 i  SA:Bone- In Cut     带骨切
7 k  a0 @' X; ~/ w$ g18。New York is considered a   纽约牛扒被看做是一种) T0 H# P  h- `1 s
A:Boneless Cut     无骨切6 R% t- @+ W. C0 R( v  G- l* ^
19.In general, a court bouillon for freshwater fish will contain9 y( s* o8 k: E3 W' L3 t
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* W0 g3 P# b3 ^* D! c( I
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ o! s" ?% _+ }6 b
和做海水鱼同样数量的调味料和香料0 _6 M! C7 \1 s& N3 a
20.Anise is very similar in flavor and appearance to
" T9 C. ^1 @1 z3 T- b5 P八角和下面的那种原料有相同的味道
/ I' d0 N0 K) G* k5 V1 m. _A:fennel  茴香
, G( O& L* [' X8 W1 z; t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 _; ?; [7 P4 [: U下面那种原料更像大葱且有平面的叶子9 T3 ^# V, v9 F) m
A LEEKS  似蒜葱 (这边人叫京葱)3 }7 V! p) |2 s, D: e
22.Which of the following cutting shapes refers to a small dice
0 K# K4 r- a# i$ ~下面那种刀切形状指的是很小的粒(末)
/ {$ I  o) o! p( W5 d' l) m+ @% XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% ^, x. W* G7 B23.Oil is added to the water for boiling pasta in order to, a# j1 O" Z3 ^& C/ y0 w
向煮沸的pasta (意大利空心粉 )中加油是为了
9 [  |5 h" n8 ]. `; `6 ?A:prevent the pasta from sticking and to minimize foaming action.+ h! }/ {, k# t% B! x' N3 t& R
防止面条黏合并降低发泡。
. m- g* G5 C2 h24.Which pasta dish features pine nuts and basil?
4 V! X0 L. w: E- i7 ~0 I! _5 z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 b  n* r" c: }& g- F' Q+ I
A:Pesto.一种绿色的意大利面酱
7 z0 [  ~0 @7 u" N8 P( Yhttp://www.tianya.cn/techforum/content/96/563836.shtml
! Q! @9 g3 K: R6 f7 q
) @8 ]! O8 |1 h+ }7 b25.Which of the following is a spring vegetable similar to spinach?9 a0 }" k! S  K: H6 J2 g9 @
下列哪项是一个春天的蔬菜类似于菠菜?
6 A5 t! p+ q  P# @4 pA:Sorrel. 酢浆草。; F3 M- n( \) K! i0 u
http://www.google.com.hk/images? ... iw=1263&bih=572
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
鲜花(33) 鸡蛋(0)
 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:$ n, R% ]/ l  F% C( A; r1 ]+ h1 m" \
哪位厨师最早带来高水准浮夸的美食
# u; o: [# |1 GAAntonin Carême 人名 安东尼·卡罗美
( i( D1 C; o" z, [. I$ s! i6 X4 a7 Q; b# M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* o, x' c  }: ~2 Y/ ?4 R1 W( f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ T% k/ x" W# \9 `8 m
A:Cast-iron stoves         壁炉5 X2 J# }3 v- O4 K
http://www.usstove.com/products.php?id=6
/ l5 k& d0 C/ J: r- o- B4 _
3 y# P; X' L+ A- v* c! b28.The French term used to describe the roundsman, or swing cook, is:
! I+ u, E. u: ?* ]7 Y) r法国术语,用来描述roundsman,或摇摆厨师是:
2 @2 Z0 v1 u3 D% j  ?- wA:Tournant   图尔南& P# [9 g$ @; ?7 u2 ~( z+ p: a5 \5 S
. }: p9 l$ a6 A! I- _1 O+ ]' ^9 X, F4 c
29.Another term for the wine steward is:
4 i/ }1 y. E; E$ ~! \" Q& b% N5 X' e葡萄酒侍酒师的另一个术语是:) M( j- X, f: ?' X4 Y2 i% e5 m
A: Sommelier 侍酒师5 C7 X0 l/ A; a% M% T4 \

% I) ^& |( \% ^2 E, p30.Molds, yeasts and fungi are examples of a:8 r2 ]# H, V& I( w
霉菌,酵母菌和真菌是一个神马例子2 H' M, N& [5 @1 j' w" g
A:Biological hazard 生物危害1 G& A: c9 Z' G; i
% ]5 g& _8 K; h+ `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- M5 A7 ~4 l( C, o4 u& ]; I, p
根据加拿大食品检验局,食品的危险温度区在多少之间:
( ~2 j9 V9 {% w3 X7 O) lA:40° and 140°F (4–60°C)     4-60度! x# Y) y  y- C* j8 M
0 E* F3 v8 U' H) V1 [* ?* A* J. u
32.All bacteria need the following for survival:
- ]3 A9 D" L. C  F9 g/ _+ @所有细菌生存需要以下哪些内容:
2 J% G1 F! v% O3 mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 N; d  p% T) _) y3 ~( ?. C& v. g7 T+ E# F! J0 v9 c
33.Which of the following correctly represent critical control points in a HACCP system?
% |: ~" ]. @6 ^2 Y0 v以下哪项正确表示了HACCP体系的关键控制点?
( n7 u. U: C+ H9 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( f- a) C% P, z* g3 ?3 [7 T食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ j' \7 C# z$ D% u! C
6 [3 t1 f$ I7 G$ E1 \. b34.Which of the following is not an example of a carbohydrate?
' B6 Z4 ~7 y, }3 b下列哪一个不是碳水化合物的例子?
9 w; ~: H8 D+ B2 e, V' f+ V9 AA:Essential nutrients 必需的营养物质2 I0 B% Z4 k; r$ m; ]) a4 v1 d
% T" m* B4 m4 m( G$ m0 D: }& ~5 |
35.The process by which a liquid fat is made solid is called:0 ]9 W2 H1 O9 L# M: F5 g6 V: V1 D9 _" E
液体脂肪做成固体这个过程叫什么( s; Q0 k8 n: r8 o' o# O- o
A:Hydrogenation  氢化0 o" n" V" q6 Z) Y8 t8 ?$ }0 G
- k( N/ b  B; p/ i1 w
36.Which of the following is not an example of a fat substitute?
8 n0 e! T# [) S  T6 P  @下列哪项不是脂肪替代品的一个例子
# {; w' t0 x# O# I5 dA:Acesulfame K  安赛蜜K表
0 d6 l+ X2 C! P" h$ a3 L" H* h, A9 W0 ]" j. ?% N) S) A- ?- x
37.Health Canada requires that a product labelled "fat free" contain:
9 d5 L3 W" C& Q8 \. ^$ ~* b( Z7 W加拿大卫生部要求的产品标有“不含脂肪“包括:9 u- k; b0 H" |! x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 _" B6 E- H. K) Y; l' `
0 Z4 V1 d0 c7 ~# k4 D
38.Which of the following is not a problem associated with converting recipes?
/ i! l1 F; e9 x: [3 j下列哪项是不相关联的转换配方问题?9 Y0 r) o. O7 Z- V! r1 m$ H
A:Unit cost 单位成本+ Z( t6 s  o% }; `/ D$ i
( Q5 ^" S8 d9 M. g1 l4 y& v! \, Z
39.The condition or cost of an item as it is purchased from the supplier is called:' s. G7 G( T, c5 {! Y
从供应商采购的物品的品质或成本叫什么
0 r  }* p. o' L! EA:As-purchased cost 购买的费用- L2 Y% F" v% F) [

+ U* t* Z2 a5 P5 ]1 y40.The amount of stock necessary to cover operating needs between deliveries is known as:" X( J4 B/ d# _, y7 r1 E8 X
在新货到来之前用于日常所求的必要库存量叫什么' S" h4 ^3 z9 k3 t7 z
A:Parstock 基本日常最低库存' E% V1 @$ W0 J% q* u% q! K4 v% V

! {; I+ h7 L  k( C* [2 Y41.Which of the following abbreviations is used to describe the proper rotation of stock?3 ?$ X+ Y' \' f4 z; L! K+ E$ P8 Z
下面那个缩写是用来表明正常库存流程?, l0 e+ M) b  G2 a2 S' m% [
A:FIFO=FIRST IN FIRST OUT 先进先出) d, G  b/ V1 r7 k" M
# N  \- ^" u5 Q1 X
42.Which of the following knives is used to turn vegetables?& \0 g9 A# R6 r  \/ s, f7 l; X/ T
下面的那把刀是用来打开蔬菜吗?) d; F" @3 f* Y2 Z* r- C, d
A:Bird's beak knife   鸟嘴刀: D& Q$ `$ k* M  T) b0 r* J6 t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 b' g4 B/ B* T+ ^

- N/ N  @: Z* R/ a! z$ f43.What is an instant-read thermometer best used for?: t5 x4 s: q& ^) f7 b
即时读温度计最好用于那方面?  b7 b5 I# M& j7 x1 V' M
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- Q& k% u6 B+ I! d# V; K, J  d
2 ]) q3 u- x* `0 _5 B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 k8 o+ E! D7 ]5 r, \3 S9 I2 u' _& l下列哪些金属材料受热均匀,通常用在铁板而且非常重
# H: M$ o/ c6 ~A:Cast iron 铸铁5 L! S8 y1 x3 d( h1 T. p

7 E/ \8 w  l+ e# H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 d9 s/ h' D- g% i, s
哪件装备下面有一个可移动的碗和一个S形叶片?
6 W0 _& R$ Y6 AA:Food processor 食品加工机0 ^- u7 {1 p. L: x. \0 ^, O! G
http://www.google.com.hk/search? ... iw=1263&bih=5722 s9 B4 ^. d) M: M8 `0 E

+ V  ^( P* s  Q% L0 {# k9 R/ r  c46.Which of the following is not a rule for knife safety?
, [( Y% Q6 ^% W! T! t8 v下列哪项不是用刀的安全规则?7 s! K" N) V7 C  O: a! d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" f% b% Q, f4 L( W
. D# |  G1 ~; L/ I& l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- k( K6 ]3 K2 _. W) \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* d6 K  d7 C/ K) x
A:RondellES * r, K) ?. O: _3 }3 l% e) j5 E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 h( z( b' x7 m: a0 O+ E, b
  i) o9 @% D! j! n) V48.Which of the following is a diced cut used to garnish soups?
1 ~! c  {: H1 l+ O% H6 H下列哪项是切成小方块用于汤的装饰?( I. V+ v9 m( o. w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ q* C/ m* Z3 N+ C$ N, ~( X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# n( i+ ^, K" e/ n; w7 Z$ b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!!——- `' ~: ]* H; ]& J. J  }& l
A:Gaufrette
/ U$ b) ^4 S. nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ f3 B1 [0 h3 v$ w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ m! V1 r1 @# [  S( Z/ a& RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 p$ _, I2 }+ B3 D5 j  L* G5 a* e  v7 I2 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& O; D' _! r$ A
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)
0 Y2 h5 o6 F+ w, G" VA:Cilantro 胡荽叶 香菜
1 \1 c2 [, S; k. O' Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ \+ B! I3 g; q, f7 L% L# E
6 `/ J7 p) x8 B3 [
60.Allspice is made from:
5 a9 u$ @7 ^' Q1 d$ `6 }* R2 X7 t 多香果,  多香果香料是什么" Y' K. u9 E8 l8 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) D3 t+ a# c( iA:A dried berry 干浆果
6 q" A0 X) ?! Y0 r3 \2 {6 {* R' |# C* s
61.Which of the following are used to make a sachet d'épices?' x: d* b: M% m  m/ N
下列哪些是用来做香包德épices?
. F3 m) o# I% [! ^2 G+ v5 N0 U2 Qhttp://www.sachetcatering.com/# p. J, p2 T( b. |$ Z. A1 P% G, k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( U  P$ y6 c3 g8 E( D0 P* G7 P' D9 l4 G+ o( n+ s" G
62.Which of the following condiments are not soy based?3 ]+ V8 X4 T1 R1 @& W; T, m1 u
下列哪项不是酱油调味品的?
% j: o& x  {* ^A:Wasabi 日本辣根
$ C1 m4 m3 E6 A# \# b1 f0 L% a
. g+ R' u4 |6 u7 p- H9 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 i  j( p; [: u, l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:
5 ^' a% B- i& \5 X4 p" @A:Pasteurization  巴氏杀菌2 U8 b1 p$ _4 F" V3 ^7 F7 e
! Q6 M) i+ z0 C* \) F
64.Which of the following steps is not the correct procedure for whipping egg whites?# F% P! Z; S& X7 ~& e7 d
下列哪个步骤是不是正确的蛋清搅打程序?
4 I3 g* f- m) b& V# L' GA:Allow to rest before use. 允许休息后方可使用。
! w$ F, B4 d$ z6 i. ^: p( l4 x1 f
1 k" E  s! k. J* O65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 z. d$ T$ _( ~* t! BA:56g and 63g 56克和63克
) E- p0 p6 w! H& d4 z
" ?, h3 O( y4 |0 p6 h66.Evaporated milk is a concentrated milk that is produced by removing
4 l7 g6 c* x' ]6 S炼乳是一种浓缩牛奶 是去除什么做的! F( Y: x. ]' j: H1 |# D
A:60% of the water 60%的水
8 y: R# C0 I3 ]( |  Y% E. @: A; ^" i2 p. C. c+ h* p  U
67.A method of cooking that transfers heat through a liquid or gas is:* I! N/ I, Q- L# W5 f
一种烹饪方法,通过转移液体或气体是:5 ?8 _- f6 ^4 H. @( B9 L9 D
A:Convection 对流9 M2 Y+ E& q; c2 u/ r0 Z

+ X4 P# R- b" @% c- L' K' p+ ?68.The cooking of starches is known as  烹调的淀粉被称为
6 `6 V4 H# @+ WA:Gelatinization 糊化1 y9 j, o7 e% `
4 M- @" S/ r% \' Z$ ~
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& h( ^/ R, Q8 P5 |% W" J' |' G
A:Braising 烤/ G) V$ k. H/ R

. b; [+ D0 T/ g. `" Q70.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:
5 ?" c. L/ ]& s& H$ [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 a6 H# ^; X* a+ L+ T
& G8 T0 _9 p1 e& F
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9 X9 R7 k! x4 s3 [& P% \
A:Fumet 原汁
2 F) x; F- ]# H' h8 X- ^' f% G2 C/ h* w( `/ T2 X% D
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- B' V" R/ m1 p; Z- P# q- Z% W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 d# s% D& j* P6 e. C3 r0 ?8 ?  t) e& ~, V" q* q( E
73.Which of the following is a principle not used in stock making?
+ m7 x3 t/ e/ {) ~( M) J0 j下列哪一项不是用于制造高汤(低汤)的原则?
* u5 g1 S9 q4 {' uA:Start the stock in hot water.开始在热水中操作
+ ]2 ?5 B, q# V2 q- L& g3 r5 I- r! k  q) \& \* c% o
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
, ^) B/ @. Q/ Y9 V. T7 xA:Remouillage 法语熬汤$ B8 q2 h) v% r
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-7-24 09:12 , Processed in 0.140957 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表