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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 i/ c4 C6 q* e8 Z: @
( o' n9 f" G) h, e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。
; y9 e  \/ ?! M1 T/ ]7 U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% g+ L+ L1 X) J8 k( |
1.Which of the following methods should be used to determine doneness in a New York steak?
$ s+ A6 d) l* S! `% 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)
, ?) R7 T) X! R* S; f7 V6 x4 |A: pressure touch. 压力触摸
& `) }4 \* m8 o1 T4 D2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 u! f8 [/ M) m4 e& Y2 `5 W: P
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/ J; M3 H0 x/ T4 P# O
A: acid  食用酸
$ k. R  g, L1 `2 v8 [  J9 Q+ Y8 \3.Vegetables are major sources of which of the following nutrients?
. r* V9 _6 V; ~" A# G: r! u8 U4 r蔬菜中包含的主要营养有哪些2 @2 d2 V1 N5 U/ w  h: s
A:vitamins and minerals. 维生素和矿物质。/ O. e6 U7 B4 ~# e
4.Cauliflower is commonly served with, V& K( r# J0 l: T
花椰菜(菜花)最常见和那种酱汁搭配
4 F* Y% T* ~3 t& H' ]4 }  nA:Mornay sauce. 奶油蛋黄沙司
  R1 A7 N3 F) t; X  F5.Which combinations of products are found in pie dough?
4 o1 X: x. d7 ^) a" 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??)! y% n8 `! p* x+ M  y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% I3 f# j! f$ S0 w0 k6The French term for mussels is 法国语青口(海红)叫什么& v- C5 n3 u6 R: |; L
A:moules.法语青口,海红0 f. T! S7 y8 P
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ b$ i* y: F/ j' m( J/ @A:faintly fishy. 稍微有点似鱼味. F! j) c: L  ^2 d
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. t8 b4 W1 F' M( NA:2 days. 2天
  G% L; Q, }+ W" C9.What are the principle ingredients in ratatouille?
/ J& V9 I! \4 x% u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' P4 N9 @# i. H5 U. I1 c( x" e
A:Zucchini, eggplant, green peppers, onions and tomatoes2 ?7 S% \0 E  Q# S, P1 W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. l6 [5 C& t. ~/ g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- y3 q' U. U0 V' s
A:cook food in quantities that will be used up within 20 to 30 minutes.
( [$ w" V( \+ L/ ?& J3 P" B- S0 w, |大批量烹煮食物要在20到30分钟内' W/ _( Q/ D1 D9 o6 H4 f3 E) T' Y
11.What person has the authority to issue a Health Permit?
9 i, \2 _4 C. {" G谁有资格颁发健康证(卫生证)。
; m- G/ y/ |, _1 S3 l( _A:Medical Health Officer.
5 {. r9 j3 |5 y9 @医疗卫生官员。4 k( }" `' r# `' O3 ~' I) ]
12.For what period of time is the health permit valid?
' }- o: j: \) s/ y$ k# ^健康证的有效时间是多久?
1 i0 d, K5 _* X( X* {3 d, mA:12 months.12个月
" n0 V- O9 o& C, n8 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air- b  `) d% p; K: `1 O3 k% r4 o! p
在食物和饮料准备区,通风系统换气的标准时什么3 S. ~( K( T" p: I( z
A:08 times each hour. 每小时8次8 e' o5 f3 }- `
14。The minimum temperature for manual dishwashing in the wash sink is
- k) j" A+ x# U手工洗碗,洗碗池的水温最低多少度?
& b: f9 _: z, k: I3 BA:110 degrees F (43 degrees C). 43度
: X& }5 l: F% e. L6 o9 o+ ?15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 W8 N0 Q7 d* S/ a# d# m/ ~0 }4 n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 s7 D# \4 M. U$ x: N) SA:180 degrees F (82 degrees C).  82度
+ t  i8 m8 C+ u- p1 |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ ?4 Q) ?2 Y. A; G用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( L+ k* E  ]$ d. f' U$ MA:en papillote.  法语自己理解
( {$ ]8 E, C. g- J) s17。Wing or Club is considered a- ]" r' f" H: J+ F: v4 O
翼和CLUB 被看做是一种...1 G) I/ k" D, ?- V2 Z: \' ]8 l5 I/ T
A:Bone- In Cut     带骨切
* N# E4 R$ F# y$ L* b& O5 Q18。New York is considered a   纽约牛扒被看做是一种& L8 `" w4 }+ I1 k) F' U$ A6 B
A:Boneless Cut     无骨切
' l6 E5 j& X0 t; h. B# M3 S' e2 O19.In general, a court bouillon for freshwater fish will contain0 k) d" s. e2 |/ q4 b( 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+ k3 r; [. F( h1 m$ [! S% D: w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 @  G: p$ R  w' x3 S
和做海水鱼同样数量的调味料和香料2 ?+ o+ s2 F9 u/ E
20.Anise is very similar in flavor and appearance to
, ~/ w+ E2 |. x! `$ ?八角和下面的那种原料有相同的味道
9 ^7 y, k! H5 f8 Y3 K+ jA:fennel  茴香
6 G; C! O" W9 ~$ \3 Y; f# c* f21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. i6 Z& C& n: G3 K下面那种原料更像大葱且有平面的叶子. Y! ~+ R. M7 k6 m$ u7 k
A LEEKS  似蒜葱 (这边人叫京葱)
/ R' K# y4 W( y6 v0 n# C' u22.Which of the following cutting shapes refers to a small dice& r  \4 X3 g: S( Z) K: l9 e2 Y1 ?9 d
下面那种刀切形状指的是很小的粒(末)
$ c8 \6 @3 j( J8 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 k  n/ |+ _7 ~; R! B23.Oil is added to the water for boiling pasta in order to" C9 c4 A( k! P' i, p( _4 o
向煮沸的pasta (意大利空心粉 )中加油是为了( e, J: K% K* c* O, i- U, M8 |6 N4 `
A:prevent the pasta from sticking and to minimize foaming action.* h" e  m  T5 `5 @2 O! n) _4 g4 E
防止面条黏合并降低发泡。
+ l( R( e5 k3 p" R' Z24.Which pasta dish features pine nuts and basil?3 h* Q/ I  ?) V
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% w2 m; S( L) X6 Q7 k5 T$ T# E0 ZA:Pesto.一种绿色的意大利面酱 ) Q. y1 c$ ]" j/ ]& e5 |- m# @
http://www.tianya.cn/techforum/content/96/563836.shtml
) G1 ?5 I/ H# z/ I2 J$ |- w- f
5 C5 Q7 c% V1 N1 Q25.Which of the following is a spring vegetable similar to spinach?. \3 d  g7 F, _4 H  p$ T
下列哪项是一个春天的蔬菜类似于菠菜?
' E2 j. z3 G0 v3 c% O! sA:Sorrel. 酢浆草。* P/ m1 P9 y) z! ^9 e' m5 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:
  l" ]% O/ z: R, \1 l# X6 G5 @4 W6 r哪位厨师最早带来高水准浮夸的美食' e1 U& G( h+ E4 B
AAntonin Carême 人名 安东尼·卡罗美" c# h. r4 w; s, ^( g/ |
1 q; Y- R- r$ v8 Q. k; u
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 a" S7 k2 j5 M1 g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 O% g2 s& {( ?; _8 U6 g# ~2 L
A:Cast-iron stoves         壁炉
0 @" ]+ `) D( ~. H" i. j" H# qhttp://www.usstove.com/products.php?id=6( E/ I8 {6 g$ d4 E) Q( U

' `7 b0 Q5 q& t3 s" P4 P0 c( l1 Y2 c! U28.The French term used to describe the roundsman, or swing cook, is:
5 s" q* ?8 ~& U8 T5 x' m法国术语,用来描述roundsman,或摇摆厨师是:
& x' Q! e& X  Z! P$ u4 JA:Tournant   图尔南+ @: \; J6 v3 r3 p; w& |

4 S4 A" W# ?( M4 j. I# S6 r$ v29.Another term for the wine steward is:
6 I& X' s+ w+ X, l葡萄酒侍酒师的另一个术语是:- d6 p# C0 B) b% ^* {
A: Sommelier 侍酒师
. p( u. I8 ^5 U6 P1 i
& c) |7 F5 B1 n2 c. {30.Molds, yeasts and fungi are examples of a:1 w+ E+ ~# s) l5 m: ]$ @
霉菌,酵母菌和真菌是一个神马例子; |. a0 [. V+ R5 U( z+ k. v* d/ X
A:Biological hazard 生物危害
* P) K( E1 ?, [* }4 q: u1 k9 J9 \. r/ m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: J; C5 k7 f  h/ V! }根据加拿大食品检验局,食品的危险温度区在多少之间:6 `/ R$ g8 j6 U/ R' _* `
A:40° and 140°F (4–60°C)     4-60度
& K# }' T( ]$ p- l5 }. F/ q1 @
* K5 P% C( Z. t7 i/ k32.All bacteria need the following for survival:$ Y! L5 H+ D* L# q( S) R- V7 Q! I
所有细菌生存需要以下哪些内容:/ i! a! `4 X8 [& x4 f1 x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 c- @; H6 `1 l* V

  o+ e. b1 r: E7 v6 I1 D4 a! O3 c33.Which of the following correctly represent critical control points in a HACCP system?1 `* G- `+ c9 h) }
以下哪项正确表示了HACCP体系的关键控制点?
' M3 E; o! r0 n# E; O% NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 N5 c2 t4 b& a2 a) ^2 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热- E. ?, M9 l6 i$ `' ?: H6 z

$ K/ |# k* o0 Y# p$ m$ V, h34.Which of the following is not an example of a carbohydrate?, F( P4 x* U! E1 @; m1 ], h
下列哪一个不是碳水化合物的例子?9 `) p3 s6 t5 Q+ B! G& |
A:Essential nutrients 必需的营养物质* v& O9 E) C0 p( N# L8 j- q

& K, h! n+ X, q7 K+ Y. v' Y35.The process by which a liquid fat is made solid is called:, J/ Z  m7 D) }  `3 E! [( D  S* l
液体脂肪做成固体这个过程叫什么) u; `( V- \* G; D
A:Hydrogenation  氢化
! v" P8 r4 W! F7 r: s% n& J5 i' y
36.Which of the following is not an example of a fat substitute?8 q4 u: w' e% Q: m$ O
下列哪项不是脂肪替代品的一个例子
( h  i/ P; m* y: i9 C. VA:Acesulfame K  安赛蜜K表8 x: s* j+ \& Z1 [9 o

, n" _/ R% L! y. [37.Health Canada requires that a product labelled "fat free" contain:
) P$ |0 ^1 d$ |加拿大卫生部要求的产品标有“不含脂肪“包括:$ [  ~( H; v1 W1 E6 ]1 J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( ^% ]. L' g  ~' S! U, N6 u4 B
2 D: P9 F, \; i" O8 C38.Which of the following is not a problem associated with converting recipes?
* @6 X+ v  ]+ o4 V下列哪项是不相关联的转换配方问题?' Y3 b; h8 t  D, j. S9 X8 w
A:Unit cost 单位成本2 C2 ]2 r. }* I3 W; M9 _" ~' T
7 l! n$ }! ]/ V# A
39.The condition or cost of an item as it is purchased from the supplier is called:, z8 x  S- r  ^! t4 j+ F
从供应商采购的物品的品质或成本叫什么. G( m% X# F( |/ q
A:As-purchased cost 购买的费用( T1 |" ?& e5 X& J7 F- f9 p
% y$ J& A6 H0 a  J, T, E; b
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 k' j8 \9 G9 s) k6 g, {3 a6 J1 F
在新货到来之前用于日常所求的必要库存量叫什么
, D9 T% ^# m& c& _' F/ I, F- RA:Parstock 基本日常最低库存
! d! Q; h* {% e; [" P/ G7 f; E9 P1 s  _
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 _/ N, Z' \  T7 l3 ~下面那个缩写是用来表明正常库存流程?! ~) `7 I1 ~! q% [- H
A:FIFO=FIRST IN FIRST OUT 先进先出
6 v5 `! t* B2 k! L2 S$ z! f6 A" ]  q3 D& }
42.Which of the following knives is used to turn vegetables?
2 `; p2 b0 y# R4 g; K' _0 D下面的那把刀是用来打开蔬菜吗?
& T2 S  I0 l( X! s" PA:Bird's beak knife   鸟嘴刀
. d7 o: a. b0 O0 q8 Y# ]% Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- n) O! ~+ L# Q# E0 w0 a# W/ H' I, h1 c6 S' F9 H% e
43.What is an instant-read thermometer best used for?" s# W2 _' y5 p1 O8 ?
即时读温度计最好用于那方面?
: B8 |; I: l+ [$ Z5 \& sA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 [/ t+ V6 \1 \/ c: A
9 m8 C0 ~! N5 G& S- Z# M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* E( m& U$ r6 L9 q4 E3 ]" }* x
下列哪些金属材料受热均匀,通常用在铁板而且非常重, R6 E3 w$ q* f% u0 r5 `2 k
A:Cast iron 铸铁' P2 b1 U# B& k- w& T7 R
1 S+ M% K. t8 z- p# n2 q. w$ Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 S5 s4 }) E0 D" C
哪件装备下面有一个可移动的碗和一个S形叶片?
, S$ ~5 i0 N4 B6 m2 nA:Food processor 食品加工机0 z2 B  {* {  |9 ^9 H
http://www.google.com.hk/search? ... iw=1263&bih=572, d/ a7 R$ R3 v6 T0 B3 n

! ^: T4 d) C) u2 o, j3 }8 D& t46.Which of the following is not a rule for knife safety?
2 B; f4 |8 ?; l% d; N( Y1 ]7 H下列哪项不是用刀的安全规则?
7 s3 I4 \: _$ Y6 E$ tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& Z  d% T4 B7 I  [" x0 Z) Y* ]; x6 [1 u' L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) R8 {! p0 z( X' l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ n  w1 e. ?  F$ s8 Q2 M) p2 w, u$ h" cA:RondellES 7 d7 C# G( k, S* V* Y8 [' \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& ]. }) Y, ]0 k$ W2 a7 u2 }

8 L: d/ K, L4 F1 I& x; T) J48.Which of the following is a diced cut used to garnish soups?
3 P& ~. [3 [7 {3 G' Q下列哪项是切成小方块用于汤的装饰?
6 r! Z  I5 y8 YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 t7 O& [7 _, Y* Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ f5 S. z' z) i
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!!——8 b- W& B6 L+ X5 u1 E6 ]" c+ Q
A:Gaufrette 9 N4 a+ u" F* @+ p- F* H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& @6 [; C+ y# b& B, |. L; j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" l$ Q' S- m0 TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& k  Z9 @, t! O7 p
, j! G7 s+ D0 H, y7 w% w* M
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 v: M# c$ G+ x# V8 ~
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)
- x# W$ [3 q( U- c+ fA:Cilantro 胡荽叶 香菜6 U. e5 t1 D7 G+ f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ t0 Q1 V" W( `# f" T

. D$ e0 a5 U- F+ N# B  O4 D60.Allspice is made from:
; ^  q" Z# G5 d 多香果,  多香果香料是什么1 J* y# I9 s2 t- i+ ?4 ?0 V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 a/ p# K) r0 R3 e
A:A dried berry 干浆果
: a# j1 F; _) a) v& e. t$ E8 J5 f  ?
  m9 Q: q! n- `( u, `# m" ?  _6 W1 E61.Which of the following are used to make a sachet d'épices?- E' J/ B: r8 t# i5 S% L( k
下列哪些是用来做香包德épices?
" h2 B$ ]7 E* m0 W6 lhttp://www.sachetcatering.com/2 m+ s7 `+ h: R) G$ u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ p% t3 [0 w( _4 {
3 S* K7 l% B: L2 J7 W5 C
62.Which of the following condiments are not soy based?: T* q+ \" L4 R6 ?% i9 s1 J5 D8 S
下列哪项不是酱油调味品的?0 R& @1 r' Y2 M, ^9 G
A:Wasabi 日本辣根
+ X4 ^6 [; b9 i, i. p0 K, S
0 x2 V# N+ _+ l% H9 u/ X: l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ t1 |9 s2 Q8 Q: d; ?* d2 {
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:
4 k$ t+ `: _; }3 H" tA:Pasteurization  巴氏杀菌2 g1 z3 j/ {+ s% F0 x7 @
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 S3 H! r7 O# I9 E/ a1 T
下列哪个步骤是不是正确的蛋清搅打程序?
+ }# m+ ?& ~- w" ^% S& z) zA:Allow to rest before use. 允许休息后方可使用。4 [/ r- h3 f' P
$ Y& p2 X) S! ]  q
65.The weight of a large egg is between:一个大鸡蛋重量介于:
" m: U; i* r: l& e" |A:56g and 63g 56克和63克
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* B0 J+ p5 j5 Y+ ~5 j66.Evaporated milk is a concentrated milk that is produced by removing
5 S' _: f# o1 C; [0 v' r- @* C炼乳是一种浓缩牛奶 是去除什么做的' a- }9 p' h# k* w( s( z# G% a2 g. Z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:: d' I7 U4 ~  [
一种烹饪方法,通过转移液体或气体是:, g, C; U  k& Q1 s# e9 ]; H6 `
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
, R. m, ?, ^1 ]0 Z7 C! V+ EA:Gelatinization 糊化1 h+ W0 ?  Z  @+ }9 K
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! s: `  |0 e) X8 v! GA:Braising 烤
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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:. X0 M  A1 R7 r* p) m- [  r8 J
A: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6 y2 U* m$ \) S
A:Fumet 原汁
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& L& k1 r  a& D7 B72.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2 j  B( w. _& O1 g. b4 n4 J" {2 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% b/ R- U% @1 o/ `
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73.Which of the following is a principle not used in stock making?& D& V$ W7 ?0 w8 c* G/ p2 |% K' j: s
下列哪一项不是用于制造高汤(低汤)的原则?, p$ x; u5 Y# J" c& ?( V
A:Start the stock in hot water.开始在热水中操作
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2 m$ N3 k2 Q0 A1 e74.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
' l. U; q( Y# \. mA:Remouillage 法语熬汤$ u3 K1 w/ _4 ]8 P, M& N# T
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