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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。
/ b# l" ?7 j2 s' h
" h; Y$ f! ]7 g+ M# b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。  \; V9 }" V7 W! e/ \# ]
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
大型搬家
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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3 _* q5 t! }+ V* W/ k6 E9 q
1.Which of the following methods should be used to determine doneness in a New York steak?) [& E4 W& ]+ P; R; Z
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)$ W& K, M( V9 ^" x' ^, h) U: Z8 Q
A: pressure touch. 压力触摸
' r* Y. }) \0 e) l: i. Q: j3 W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 }) R7 c% Y. ^& 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9 \0 T/ W, ?& `
A: acid  食用酸7 g, c+ e6 H$ N. D) x# a! F
3.Vegetables are major sources of which of the following nutrients?. G' {7 |; M7 d7 p/ _4 |0 K
蔬菜中包含的主要营养有哪些) I. m. E- t# Y& D: X! v
A:vitamins and minerals. 维生素和矿物质。+ f3 E# t2 b1 h$ O) S
4.Cauliflower is commonly served with
/ s/ I, c, t- ]花椰菜(菜花)最常见和那种酱汁搭配4 `7 X5 ~' A' U5 [+ o  V
A:Mornay sauce. 奶油蛋黄沙司
# V9 {  I  N% ?9 `2 v5.Which combinations of products are found in pie dough?% \  `2 l# |% Z; E5 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ k8 }1 @7 E" X# t# XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ J4 n  N, a) M3 ^8 [6The French term for mussels is 法国语青口(海红)叫什么
. j6 F7 B* g. ~' i2 k( n+ \% h+ A8 vA:moules.法语青口,海红
# ?# c6 x! |6 h3 j# a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 u* n  d+ T9 Q4 W2 [) LA:faintly fishy. 稍微有点似鱼味
# O; I1 L  y0 q5 b! k' s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- i% @9 o1 L  D% G+ B, v3 z! B) U0 d" WA:2 days. 2天3 R. i" g! Y! ]2 a
9.What are the principle ingredients in ratatouille? . S4 B% W8 o$ U
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); |0 l9 p) A3 W4 y! Z3 e4 P
A:Zucchini, eggplant, green peppers, onions and tomatoes( C. k6 N0 I: e) U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# K. M  g/ q2 _# f7 e  _4 h; p, K) S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. u! [* n- r& P/ c5 d6 k
A:cook food in quantities that will be used up within 20 to 30 minutes.
; O( s( s* w3 J: D' @: k0 B( \大批量烹煮食物要在20到30分钟内) d  y1 u$ c/ `: g
11.What person has the authority to issue a Health Permit?
2 M% E9 @3 i  m# c谁有资格颁发健康证(卫生证)。: I4 q4 I: O/ T
A:Medical Health Officer.
3 C9 T/ w# n4 ?% r1 u医疗卫生官员。6 T1 u1 ]. \9 ^& s' l" D; c  |+ j4 l
12.For what period of time is the health permit valid?; R! L4 }3 p5 Z
健康证的有效时间是多久?0 q3 x% K. l) C9 o; C9 o; \
A:12 months.12个月* J+ v2 i; Q. u1 ?% W( O4 m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  w& ~" e% p4 a/ w在食物和饮料准备区,通风系统换气的标准时什么8 ?/ x. J1 e# {) y/ l% M8 N2 J
A:08 times each hour. 每小时8次
7 x0 Q6 }& s- K- }& O% W2 w14。The minimum temperature for manual dishwashing in the wash sink is
& r  V3 i  }, N2 S' m3 G手工洗碗,洗碗池的水温最低多少度?
7 }' p' f& B  z0 BA:110 degrees F (43 degrees C). 43度
$ L+ B9 \8 H- n4 ^; j$ E3 T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 S4 v6 J; p" [; D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: Z9 Q: ?+ A& }, U
A:180 degrees F (82 degrees C).  82度
& w3 d) E+ K8 w6 J6 z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: m. a5 [( p2 y0 G3 y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" S2 @# w5 _+ l: HA:en papillote.  法语自己理解6 B# K) m8 A- |1 M, h
17。Wing or Club is considered a0 r* s; ]7 L$ Q1 s* }9 ~4 z& d
翼和CLUB 被看做是一种...
1 s/ I4 b5 c8 ?A:Bone- In Cut     带骨切
' L: L! p- Z/ X9 q- i( L8 n! T1 J18。New York is considered a   纽约牛扒被看做是一种
( [: T+ I" V7 B$ s: b, BA:Boneless Cut     无骨切
( }! E& A. W+ }7 u* ?6 B19.In general, a court bouillon for freshwater fish will contain+ _+ r; @/ e4 R! R, D  z
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
, F$ E. T' M+ j' J7 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 p9 O7 U& @! ]' G( |9 W
和做海水鱼同样数量的调味料和香料) S7 ^# y) k9 ^8 n+ N7 h
20.Anise is very similar in flavor and appearance to2 I, }1 B2 D- c$ x. G
八角和下面的那种原料有相同的味道
  \! F" }4 C2 v; ^' rA:fennel  茴香0 u  l4 G$ x6 Q% r  `. X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 z6 f1 }; G  a下面那种原料更像大葱且有平面的叶子
9 [% F( O/ n( \2 _* BA LEEKS  似蒜葱 (这边人叫京葱)
7 B  t9 a& G4 Z& ?$ N2 j22.Which of the following cutting shapes refers to a small dice
" Y' P7 |  `3 Y1 x下面那种刀切形状指的是很小的粒(末)
+ X6 ~0 t: O% `- B2 u; R: {8 A+ aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; f- r$ d( I2 M$ N3 F23.Oil is added to the water for boiling pasta in order to
, d- [4 ~. }- w( E/ Z向煮沸的pasta (意大利空心粉 )中加油是为了; a: O' l; n6 c! n& ^/ P! }
A:prevent the pasta from sticking and to minimize foaming action.
9 A$ n2 n0 W' R$ R! j防止面条黏合并降低发泡。! X/ P" P, k: }7 A( v
24.Which pasta dish features pine nuts and basil?
# H: A7 G$ k; Z0 t8 f/ C" U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 _6 W. Z4 Q6 f8 Y4 Z% j. V3 rA:Pesto.一种绿色的意大利面酱 9 j% W7 w! J, @, q& S
http://www.tianya.cn/techforum/content/96/563836.shtml: c# i% O) `: P

2 j: E: @- j! U5 I& J25.Which of the following is a spring vegetable similar to spinach?
* p' G( F: b( y( ^8 ^$ s下列哪项是一个春天的蔬菜类似于菠菜?2 x! Q( q4 K0 {- ?' q) [
A:Sorrel. 酢浆草。
: ~5 G% U0 G4 p2 S# Ahttp://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:* \* ~) s, Y4 v# g0 s0 {
哪位厨师最早带来高水准浮夸的美食# U; V3 y0 i; z' |: Y. ~% g/ B
AAntonin Carême 人名 安东尼·卡罗美7 d7 ~3 S& d) O- L% H' T. x; g

. ^  ]. x- j  [% b& p) C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& B' b4 D" t. @" o8 W4 M- K2 H下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; d5 M$ J4 _1 t2 xA:Cast-iron stoves         壁炉
+ {0 V9 J3 e! C9 thttp://www.usstove.com/products.php?id=6
: K+ N- F( j( H7 X  ]4 r6 T; g- m3 }$ U8 G& [
28.The French term used to describe the roundsman, or swing cook, is:
, W8 Q* L2 o! G! b! {7 u5 u法国术语,用来描述roundsman,或摇摆厨师是:% W2 u' I+ d6 m  n! l9 [4 L
A:Tournant   图尔南- I) i2 a7 X! v& H0 {2 g# b/ z( T

1 S9 P, e( H3 H9 x* e1 T29.Another term for the wine steward is:
8 Y% P0 B, d# W7 V& `8 G! E5 D葡萄酒侍酒师的另一个术语是:7 b- p, G! V1 X% M3 U
A: Sommelier 侍酒师
+ f+ ~1 g8 O8 p" x( G; [+ k* u
9 D8 I2 _# f1 B& i% ~30.Molds, yeasts and fungi are examples of a:4 \9 R) L/ x# t: x* l9 ~  i2 k$ ~7 z
霉菌,酵母菌和真菌是一个神马例子
0 @2 T1 E; Y9 ^- iA:Biological hazard 生物危害1 A% H: L& r0 P8 q$ ~
2 o" F3 n/ J5 Y7 M6 ~8 u4 g# G8 Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, T0 ~4 k4 s. Y% \
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 ]& x, V$ w! o# A5 T: p6 @$ u7 YA:40° and 140°F (4–60°C)     4-60度
6 @+ B5 w8 e$ H& t/ j" `
/ ^: r" i0 y2 h- ~' {32.All bacteria need the following for survival:
( o$ q. w/ x2 c8 J3 w0 N1 q所有细菌生存需要以下哪些内容:
+ P8 h" a, K4 jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 _" ^, q4 e. x, x4 a* s0 {) U: N- ?1 j6 j' M" d  J( f
33.Which of the following correctly represent critical control points in a HACCP system?
6 [; o9 k& Z' ?, q以下哪项正确表示了HACCP体系的关键控制点?$ n0 s$ F- j1 ?3 A9 v# m7 b/ Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  ?  {" R  u& |4 M' E食谱,接收,储存,准备,烹饪,保温,冷却,再加热; u( m. r' |0 ^' ]: z$ B2 I8 Y' P+ w
+ B! {& ~5 w  W$ H: }- }# Y; B
34.Which of the following is not an example of a carbohydrate?
3 E: @/ W, e1 n" J' o0 F下列哪一个不是碳水化合物的例子?
, f3 {/ n7 s4 r. A4 G% PA:Essential nutrients 必需的营养物质
" `6 ~7 D3 N6 {6 z% ?* {1 x" L' M; C/ F/ [) [& {
35.The process by which a liquid fat is made solid is called:1 u3 ?* {6 E+ q
液体脂肪做成固体这个过程叫什么9 g' P: s3 |& B( w$ _2 v0 S
A:Hydrogenation  氢化* W: L; k' I( m5 M3 {0 q
. ~/ d- ~3 ~* m( Q5 l$ `
36.Which of the following is not an example of a fat substitute?; U' ^- T$ [# ?( }) Q
下列哪项不是脂肪替代品的一个例子: B" T. H8 b$ c8 N) I
A:Acesulfame K  安赛蜜K表
6 F2 }7 R2 R: P1 a9 ]  V# C! P
# t. w. s- T. U8 G! M" d) ~8 A37.Health Canada requires that a product labelled "fat free" contain:# u6 `5 K$ S- m9 Z$ s6 G8 J
加拿大卫生部要求的产品标有“不含脂肪“包括:; l1 y- ~& G8 S1 d' n7 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 J$ g1 q9 Q" a4 O( h$ D: o

  V+ z: |  g5 O+ d* z2 h- ^38.Which of the following is not a problem associated with converting recipes?
8 b6 a- C+ W, @; n' ?下列哪项是不相关联的转换配方问题?$ |1 _4 g; j$ n9 H* y# f
A:Unit cost 单位成本- z$ }. n. F* H

7 Q* y% R" V& F  K8 A: Z$ j' }39.The condition or cost of an item as it is purchased from the supplier is called:
$ E( @/ G: O9 r  r$ a从供应商采购的物品的品质或成本叫什么* t/ `# f" h: O& }( x8 ~
A:As-purchased cost 购买的费用% \1 v! y0 x+ E; S8 j4 P  Y( o6 B
& Z, [9 X3 X3 {$ v3 j2 T* S
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 d, i% z* j+ }
在新货到来之前用于日常所求的必要库存量叫什么
- |! D0 y1 T( RA:Parstock 基本日常最低库存/ z$ @  a  J# S* d) `$ G1 ~7 f
9 M" K6 |9 |: o
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, W2 f0 m1 H: W& I: [下面那个缩写是用来表明正常库存流程?5 \" H: z0 Q3 t! u% n( f2 A/ d/ U
A:FIFO=FIRST IN FIRST OUT 先进先出
, m6 K$ i7 E" l/ h0 I* m3 R  |! ^3 g  [: r1 p5 n
42.Which of the following knives is used to turn vegetables?
0 Q5 e9 g4 N1 Z) J% c; K下面的那把刀是用来打开蔬菜吗?
) k" o- z  y  l' I+ d6 ZA:Bird's beak knife   鸟嘴刀
5 G4 ?; L" W: V0 xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  }! D% n+ f6 ?0 L. ^

$ \2 `  S! X2 q43.What is an instant-read thermometer best used for?" T0 w! U9 p8 j9 {
即时读温度计最好用于那方面?8 x. n0 g% l9 Y) X& E! Y  [8 @) ~: M1 u( ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 `$ }. s3 X3 v/ w" ^8 L% y, v  {4 @# r8 `. c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ M! ^, d6 h9 G& G8 D下列哪些金属材料受热均匀,通常用在铁板而且非常重# v5 _, p, W7 e% T7 A' h
A:Cast iron 铸铁
( M) T5 I2 Q, |% D- Y; W, \, ~. O% B& W+ u1 P  K) v6 R
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* H6 U& o4 b$ G! U- ~5 z7 e* f6 t
哪件装备下面有一个可移动的碗和一个S形叶片?/ L' a$ P7 u2 c7 q2 ^4 b
A:Food processor 食品加工机- P+ T9 \0 _+ T0 [
http://www.google.com.hk/search? ... iw=1263&bih=572" B+ Q" m# B5 i0 q% a

1 [1 u5 i6 n% K$ L' B46.Which of the following is not a rule for knife safety?5 V+ Y5 F8 k: w# [% F! H
下列哪项不是用刀的安全规则?9 c- o; X% X% G
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 n6 ?0 `6 ]2 o* v/ h
+ j$ o, n# b' ?, P" T! g8 O8 v9 |3 L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 e$ e( D5 }' l# Y. S; N: N1 N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. H" v4 v/ J6 D2 W
A:RondellES
' i% k* C6 g: t! ~8 x; zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 Z" W6 y1 p! c- V: Q/ k7 y& v6 ~! R; A* _$ N4 h- @% G
48.Which of the following is a diced cut used to garnish soups?
* v* n4 D% X) o- n( g下列哪项是切成小方块用于汤的装饰?
8 {# P# z: p/ w# w5 u# lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ q# N: I* i/ N* R. g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ t: u8 H% z; u; J1 \! I0 n
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!!——
, Y3 X$ J5 D$ A; tA:Gaufrette 9 v4 k0 A' n% x+ N$ G- R8 p. i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 ?: s# v+ T! n6 e$ o; f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 |3 y( [% v$ w# {
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ g& y% ~2 c; G. u( {9 Z: o

, p' u3 j# o! x, B0 M  E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- S" F2 u3 k  G/ z+ E. E* 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)' L2 C! F1 U2 O6 N
A:Cilantro 胡荽叶 香菜  b* l$ }) G, w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: k( u# \/ a  i! _0 f) k; K; |
0 F* n! k: T5 M2 F  k60.Allspice is made from:3 ~0 ]$ z) F+ t& O& _- z% R3 l9 q
多香果,  多香果香料是什么) X8 z, y4 [" c) V% Y3 w( ]) r
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& ?: j/ d/ {! [! V. n3 t$ {1 H
A:A dried berry 干浆果
0 k; S2 B. T6 c: c
, h: s% |6 F/ v3 _/ A* @3 ]61.Which of the following are used to make a sachet d'épices?
+ x) W# |2 Z3 l& V: x: [下列哪些是用来做香包德épices?
$ k# ^' o- P1 J3 y0 Ohttp://www.sachetcatering.com/
) b# i' `7 W, e. K5 B4 wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 }1 Q; K$ N. y2 k1 x8 ]' Y/ Q
7 H+ F) R/ A( ]* E0 @0 e
62.Which of the following condiments are not soy based?
: C( ?1 _" {: E3 S" t- k3 v0 Q# e下列哪项不是酱油调味品的?
$ O; h5 D0 R' q: X7 nA:Wasabi 日本辣根7 p# z5 \  R, C9 c2 Q2 x' s  O

5 s6 T/ E8 L4 y% D9 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% O. I! g( m6 C# o6 J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:; b0 R8 M$ F' }& P
A:Pasteurization  巴氏杀菌
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0 s  n0 m' _) y, v: i64.Which of the following steps is not the correct procedure for whipping egg whites?
7 x8 G/ f# u/ R3 U) g2 w下列哪个步骤是不是正确的蛋清搅打程序?
2 K$ {/ @( p6 BA:Allow to rest before use. 允许休息后方可使用。$ h1 r( @* z, Z8 N7 J& d) \: W
0 D; g8 W( o% Y, Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# t) s' N8 C$ ]: v3 wA:56g and 63g 56克和63克
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% Q1 ^6 Q- x4 ^66.Evaporated milk is a concentrated milk that is produced by removing1 L6 o" a# _1 I0 v2 r6 b# b
炼乳是一种浓缩牛奶 是去除什么做的7 x4 {  I. e$ u( J3 h2 N
A:60% of the water 60%的水9 D0 [/ r. n- U! ?

; O2 Z$ ]* f' w/ l8 w# W67.A method of cooking that transfers heat through a liquid or gas is:
6 L- Q' z/ n' m1 b- A; j一种烹饪方法,通过转移液体或气体是:% g7 D; \  S0 h3 X" ^
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为7 h1 I) R7 E, p  t; O  P- X
A:Gelatinization 糊化
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) i0 f, q  t6 v/ _: I. w0 p6 C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 A( I% @  u: }1 ~* }1 k+ y/ oA:Braising 烤- ^' r" n) x1 \# J0 j/ q
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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 m0 q- S8 C) S" X
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ j' v7 s( j; w8 {% C$ G) h
7 P6 q! U$ z7 S- e71.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7 L) u6 b5 J) f4 y# n  [
A:Fumet 原汁
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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& E! h$ S9 [" {0 E$ t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 w! y0 H5 h3 [# y; l" L; |& D
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73.Which of the following is a principle not used in stock making?
5 ?& e9 D+ J4 w, ?1 g$ }3 y# h下列哪一项不是用于制造高汤(低汤)的原则?
. f2 m% d9 X" MA: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, J. ~* s; b! W! z9 K7 ~" n
A:Remouillage 法语熬汤" a, P4 P, Q! s, u
http://www.haibao.cn/blog/post/176242.htm
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