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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。
1 S* K; j, i) H0 ^' P" g8 }( V2 y/ J+ I0 y
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。; k2 L6 N6 W, _' u! h5 R
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9 a% q, L& B6 ~5 W1 [
1.Which of the following methods should be used to determine doneness in a New York steak?
  n* s; S. ~1 L. U8 i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)
* U/ q- b* a' a2 L7 q( E9 a, x8 vA: pressure touch. 压力触摸  `# V8 H, S" ^$ Q! N9 h9 V! D( z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; N# c2 Q+ z$ u8 @3 i* `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 A" l: v% G+ x) p  oA: acid  食用酸
9 G  |  @6 ?# w5 O; x# }3.Vegetables are major sources of which of the following nutrients?
9 @, {2 M! B6 `) ~5 x2 D5 u% h: r蔬菜中包含的主要营养有哪些
6 |- Z- ~2 d  _+ n& M% A9 e4 g1 {A:vitamins and minerals. 维生素和矿物质。
0 A4 M/ T' k& f/ w% \4.Cauliflower is commonly served with  m9 C" p/ k) p7 V  ^
花椰菜(菜花)最常见和那种酱汁搭配
' a1 I  r2 I" q6 r# i' S! [  U. aA:Mornay sauce. 奶油蛋黄沙司
3 ]; H/ b4 M" F: B% H5.Which combinations of products are found in pie dough?  x/ h7 }5 K+ z. N$ o
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 B. D# O! R0 YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( M" n( y& w# _& d; M( j6The French term for mussels is 法国语青口(海红)叫什么: j/ L3 W! b( h8 T! s0 B
A:moules.法语青口,海红: u2 `3 [4 g5 T9 U6 _3 Z. ~
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ a  c" F$ r. q& lA:faintly fishy. 稍微有点似鱼味! y) W$ _% G2 O# c- C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 C5 P2 i3 N) t" K4 `8 R0 J' c1 b; W
A:2 days. 2天7 R/ y% I9 u" B2 s& x6 Q; N
9.What are the principle ingredients in ratatouille?
$ A$ [0 y+ }& b0 ^3 H, W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 P2 N# u! y2 g" tA:Zucchini, eggplant, green peppers, onions and tomatoes0 [% x, B% ^/ n, `" c! ]$ P/ V7 a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 L6 z7 n  R  R4 a* d
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' t: v' K: x# Y" a3 c' |A:cook food in quantities that will be used up within 20 to 30 minutes.
) U$ |! e$ g0 U; U: C( S0 t大批量烹煮食物要在20到30分钟内
# q% f7 `' f* I% ~& e% W7 ?11.What person has the authority to issue a Health Permit?
& u+ V) u% h9 s. {5 _谁有资格颁发健康证(卫生证)。
! E5 c3 D/ A+ U. Y5 `% Q7 }A:Medical Health Officer.5 `! b; `. ^0 q* s4 v0 ^
医疗卫生官员。
, P) r$ z( Z/ y. g3 e12.For what period of time is the health permit valid?2 s2 c- b; g1 Q6 n
健康证的有效时间是多久?0 _1 y! ^7 F; d$ t5 i1 k
A:12 months.12个月) H& W+ V4 ^: s# ?$ U# v" h# \
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% A$ G  k  Q/ I& s6 S在食物和饮料准备区,通风系统换气的标准时什么
5 G6 ~& E/ O+ P3 w* L7 TA:08 times each hour. 每小时8次
# L/ Z6 d" y) t5 g, I14。The minimum temperature for manual dishwashing in the wash sink is
: [% p+ c6 |6 c4 I' y, J手工洗碗,洗碗池的水温最低多少度?
& a$ e- Q0 _! p0 @A:110 degrees F (43 degrees C). 43度4 _8 T8 s' t: K( I- e$ T) a
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# i6 s& k1 h) Q7 k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, X* z5 c- z/ x- A8 w# @2 ~A:180 degrees F (82 degrees C).  82度/ }2 D2 h" y# }5 {3 [1 M3 x7 \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* G# d5 J) Z/ L" |- U  s2 A# p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
; I2 e  }" C, zA:en papillote.  法语自己理解7 _3 n) x0 b7 p' M' [- {7 Q& {
17。Wing or Club is considered a
9 L2 Q3 O( K' L& O! H4 v翼和CLUB 被看做是一种...
, ?# C0 w! S  ~' y# O1 BA:Bone- In Cut     带骨切
; h0 S& M6 ]8 S$ `, c7 P8 `18。New York is considered a   纽约牛扒被看做是一种. {+ B$ b/ Q4 j$ J) U# I
A:Boneless Cut     无骨切
7 n& s- C8 T" P" v19.In general, a court bouillon for freshwater fish will contain. t$ W! [* J% L2 m6 |( 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
9 x- T$ L! b% R. i3 vA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 B* T7 X. N8 c; w+ @1 v
和做海水鱼同样数量的调味料和香料
/ {3 w. W7 j5 K+ `3 r; L/ M1 C20.Anise is very similar in flavor and appearance to6 m6 j9 n7 F- X6 s' G! Q
八角和下面的那种原料有相同的味道$ T8 p& M5 _1 Q
A:fennel  茴香7 L/ k( [  @1 L& O% _1 A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 f; a7 j: I8 l- \" Q* [- ?. a: }, f
下面那种原料更像大葱且有平面的叶子7 y; W$ W2 d9 ~  {9 u1 G
A LEEKS  似蒜葱 (这边人叫京葱)- @# Q* Z; f7 d
22.Which of the following cutting shapes refers to a small dice6 f9 J6 }+ r; w
下面那种刀切形状指的是很小的粒(末)& z( o" G3 h( [. p; S
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( o5 X+ x, ^( _4 T  C3 N! g. }
23.Oil is added to the water for boiling pasta in order to
$ _2 P2 [- ~  W( O" c+ `' h. V5 q向煮沸的pasta (意大利空心粉 )中加油是为了  u. P1 b  \" Q2 L# ]! Z0 Z8 r+ @
A:prevent the pasta from sticking and to minimize foaming action.
4 T9 x  r$ v1 s( V5 n防止面条黏合并降低发泡。
) H+ N& Y  S( E24.Which pasta dish features pine nuts and basil?
5 L) u( l/ M' r7 Y: a3 y% b1 c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- t  U# ]7 q% A5 U7 X$ Y8 {) a1 @* U8 z
A:Pesto.一种绿色的意大利面酱 3 ]  o$ M3 G1 h7 G4 p& L' I$ Q
http://www.tianya.cn/techforum/content/96/563836.shtml) C3 |+ j% ~- X7 @
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25.Which of the following is a spring vegetable similar to spinach?+ ]2 j: v0 X% e1 E1 ]5 Y/ q
下列哪项是一个春天的蔬菜类似于菠菜?+ n/ S5 e- _$ }9 v% r1 q
A:Sorrel. 酢浆草。2 |# z6 ]* Q* e1 z- @6 P+ t
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:" s8 s" G1 I' w
哪位厨师最早带来高水准浮夸的美食9 n* y( K7 s) b% b' g
AAntonin Carême 人名 安东尼·卡罗美
: A+ Z# d; p9 A% X# H( p5 P$ ]3 L& W7 b3 [; c. m2 P8 {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 \, A" {! r6 O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. a" p3 D* {% g3 x  o. GA:Cast-iron stoves         壁炉* R5 ^( ^5 p; I+ U( R4 D5 g- f8 ~7 Z
http://www.usstove.com/products.php?id=6
0 I2 x. y& _1 r! X0 I( [. l
9 K+ q  q1 P* ~) E0 o28.The French term used to describe the roundsman, or swing cook, is:. ~% j# ?  R6 Y1 F5 C' ~: t
法国术语,用来描述roundsman,或摇摆厨师是:, Y  M* h) s/ }! i; m) F$ @! [* O0 W$ I
A:Tournant   图尔南
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29.Another term for the wine steward is:
* G9 G7 i" T1 A. D, x& }$ a3 D葡萄酒侍酒师的另一个术语是:+ `( m* w2 U' g% ^" U2 Z
A: Sommelier 侍酒师
$ F3 U. \* R, R2 n- B3 V
- n6 b; Z+ Q7 y; F& p; f( Y5 k30.Molds, yeasts and fungi are examples of a:+ S/ G% n6 Y. |; i/ _$ p
霉菌,酵母菌和真菌是一个神马例子' N' @; \- l2 x% F; J% O6 @3 h: \5 D
A:Biological hazard 生物危害: F/ T' K9 f& @& z& R; t& M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  V2 p' a+ I; j. d根据加拿大食品检验局,食品的危险温度区在多少之间:
0 y% b$ E9 X4 @A:40° and 140°F (4–60°C)     4-60度
. L1 `$ `( z8 e& J: G3 d6 P& Q" D* C. K) i. T. m
32.All bacteria need the following for survival:
+ \2 T& y! w' H, O0 l* ]: V所有细菌生存需要以下哪些内容:
" ?) d3 _$ ~- Y7 xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
- [( _, z/ `9 q) U8 }9 u0 ?9 e" x: w4 i, ?. f2 _
33.Which of the following correctly represent critical control points in a HACCP system?
+ T- i& c, @# [" [7 b+ ]8 w以下哪项正确表示了HACCP体系的关键控制点?  x5 c- K+ t- X: J! [4 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 g, ]+ C+ y7 [- X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" k9 p& a9 E. ^1 m! m" L
& W$ S( j8 Z, d" O% f; t* f7 W34.Which of the following is not an example of a carbohydrate?! L- n; W' b6 B2 ~# K: c/ T
下列哪一个不是碳水化合物的例子?
. m5 Z6 l) T+ XA:Essential nutrients 必需的营养物质$ |1 e/ s5 _* Y4 q6 F: z9 t
1 I' K% G  p( V8 {! U% p
35.The process by which a liquid fat is made solid is called:; {( J5 a9 j( a: p/ f  J
液体脂肪做成固体这个过程叫什么
* Q/ p/ ~( l6 k9 jA:Hydrogenation  氢化; Z: W5 q5 Q' m8 v8 k. X) e& U
% @" n" m$ @* f% @5 n3 t8 s
36.Which of the following is not an example of a fat substitute?
) u8 o$ v; p' D下列哪项不是脂肪替代品的一个例子
  O  U4 k$ n6 }5 D7 aA:Acesulfame K  安赛蜜K表
5 B6 X3 S4 t% H0 Y9 a7 o" Y
8 S, y4 ]! ]0 ], F# y8 r* I37.Health Canada requires that a product labelled "fat free" contain:
6 X" A4 C5 i" E加拿大卫生部要求的产品标有“不含脂肪“包括:
4 m1 q$ [3 T8 M7 ?! N; V! EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) H! R; W$ Z* W  @3 ]8 h4 w3 z$ I( X3 l
38.Which of the following is not a problem associated with converting recipes?
% j, C" A  n- n/ Y) G$ ]+ W下列哪项是不相关联的转换配方问题?
1 p& c' e) [% n" ?A:Unit cost 单位成本
' E7 k0 T* o2 M7 e4 c0 ]/ k  Y& X
39.The condition or cost of an item as it is purchased from the supplier is called:! M- d( x% j8 [' Y/ c- M  c
从供应商采购的物品的品质或成本叫什么# n/ Y1 y4 \* C+ @4 c( W
A: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:
- ?, B) w0 r& u- }6 [' u在新货到来之前用于日常所求的必要库存量叫什么) C8 {8 {  e& P. j7 n7 h
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?. J: e1 K' m* o6 E! ?
下面那个缩写是用来表明正常库存流程?8 @% ~) |7 x2 s
A:FIFO=FIRST IN FIRST OUT 先进先出
$ V" i$ g* W+ i) @" T" V/ n- i
3 r4 Z3 W* ^! e4 D4 K$ E/ K9 O& ]42.Which of the following knives is used to turn vegetables?
; l( X8 B  G* t: Q" r! v下面的那把刀是用来打开蔬菜吗?
. E" v/ y& u1 R- nA:Bird's beak knife   鸟嘴刀" p" ^; Y& q1 X" i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" N+ g7 k( U5 w. u2 X7 l, d
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43.What is an instant-read thermometer best used for?$ Y: H1 Z! x  t
即时读温度计最好用于那方面?- T3 R* T6 Y2 P9 B
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. |6 d: O$ c2 i& T) z# R' P9 U/ S% A3 k1 P) D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. `. G3 O" O2 U7 m/ _+ P下列哪些金属材料受热均匀,通常用在铁板而且非常重: Z( K: p- }& P  B' s
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- H- g& N" F+ D8 ~' A$ y5 L0 ?哪件装备下面有一个可移动的碗和一个S形叶片?% w" l& X# S) H& W% [! N/ P
A:Food processor 食品加工机& n" s1 C# u5 P: I! C& c4 j
http://www.google.com.hk/search? ... iw=1263&bih=572
% d5 n9 {- Q+ R" b- S- X: d/ j# D7 l: A( }6 _9 l* F+ ^4 Z8 P5 k, Y% X3 N
46.Which of the following is not a rule for knife safety?$ ]' F# v4 p/ z7 s. I
下列哪项不是用刀的安全规则?
' }, ^8 |: X3 }  s3 ^) ^, kA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ ~7 H$ x! P" a0 t6 L8 Q# E2 l+ B& A# \0 ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 u( y8 w( Z! i' `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& K' I& s* e6 r7 a0 ]: L! r
A:RondellES
4 l  k; y1 i& Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: Q; l- W# k' y0 ?% m% t7 d
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48.Which of the following is a diced cut used to garnish soups?; q& b4 L( ]$ ^, q2 I! ?
下列哪项是切成小方块用于汤的装饰?
7 s) z: ~& U6 D: L. ?" g. jA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  i- S" y$ S+ q- Z& _8 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 D& ]7 w" a6 t: x& I9 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!!——
+ j) \. i* T% Y; i6 K& EA:Gaufrette 9 z; j7 s+ S$ E) G5 ?! Z5 Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% {& E6 }4 ~) Q# Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% l# g1 `+ W: Q8 J0 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& X8 F/ S9 v' S8 |% a1 T

( r+ |  H$ K3 }/ w  O- P" o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" t5 _0 Q& z' M" @7 j8 h$ a6 `' p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)9 O& j% f! ^' P2 I( W
A:Cilantro 胡荽叶 香菜5 S! J4 N% y4 g: ^' X  X$ B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ?# {; }' [" K% F  i

' r3 g  M1 X6 Y% x60.Allspice is made from:
6 }5 |, Q( k6 \7 t 多香果,  多香果香料是什么5 o6 j* h' i( H" C- T8 D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 U* f" `7 [6 ^. \( }3 Y2 \+ l, ?* ]
A:A dried berry 干浆果
( b. y; r. t- u; X, G) z; J
; T% ~7 e, |- F& V5 q" G61.Which of the following are used to make a sachet d'épices?$ {- c& D# b; T+ I  \7 v% E. u
下列哪些是用来做香包德épices?9 W2 B; F% M& X, k. `
http://www.sachetcatering.com/* m( X- C( o, ~% ^% n, W& P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ A# ^' Z* ?) U2 _
# t; ]1 ~% @/ U62.Which of the following condiments are not soy based?
. P, Z2 I9 I6 o下列哪项不是酱油调味品的?
% s. F" v  v0 H2 m, oA:Wasabi 日本辣根5 X9 g( K6 a# I& a, k! ~1 n

7 @4 x& k( T/ k  J, F1 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ K& ]$ ^1 _8 v; y2 V3 ]
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:
; ?3 I1 C: C( Y2 o' T$ @! G! h6 `A:Pasteurization  巴氏杀菌
1 z2 ?" l  X7 l2 I
, L6 x) d, J5 [# Z64.Which of the following steps is not the correct procedure for whipping egg whites?
" K- V8 ^9 [, u$ s8 Y5 A下列哪个步骤是不是正确的蛋清搅打程序?# I0 b  j1 n, S
A:Allow to rest before use. 允许休息后方可使用。
* p: T" I+ o: I2 Q: W5 C4 P# ?! E* _! {0 T6 @" L# N7 m
65.The weight of a large egg is between:一个大鸡蛋重量介于:, v3 z( R+ J& ^: g, l$ O. D+ K
A:56g and 63g 56克和63克9 U& v3 ^) ^0 c: M
4 F9 C" X6 o0 d& l# U
66.Evaporated milk is a concentrated milk that is produced by removing
4 f( D& o9 r  ~- [$ M炼乳是一种浓缩牛奶 是去除什么做的
' u$ N. U1 m% m' L: o# K, g- zA:60% of the water 60%的水" T( A+ t, K: A) j. Z: c, x0 g( G  J
, f/ R) m8 O- V
67.A method of cooking that transfers heat through a liquid or gas is:  `5 o& Z- J0 }, e( y) l& |6 e. l
一种烹饪方法,通过转移液体或气体是:' J: Z+ D+ W: C1 Q6 a% j
A:Convection 对流
1 K$ H- |; o4 g  S/ S
- k% \  U: v$ X0 B  E3 G; r% W7 Q68.The cooking of starches is known as  烹调的淀粉被称为
$ ]) n' f. k$ J7 ]* K( C6 D' f; oA:Gelatinization 糊化
# T( g, \7 @3 ]6 }6 q7 }# j$ E* _2 W& l5 T$ X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: u$ `& W2 F" F( L* {) K$ y# z" u$ P- p
A:Braising 烤
/ c, e% v$ h" w  ?' |/ |; s8 s# y
$ u' B) T2 ^3 {, g+ e+ a9 k6 Y2 D" x70.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:. l' L2 ~$ [  v4 ]) P9 N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 `& f& F* C2 K' n

7 Z& [5 D8 \4 O: O: T* h/ B- q71.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 Z% D1 s' R" EA:Fumet 原汁, q% z- G$ D5 j, f' j
' `8 `- G# D# w1 V
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
) C0 G/ ~% V& Z2 l9 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! Y6 x* b' c/ I( [! s
" H: V  q( ~5 y" j9 D* v
73.Which of the following is a principle not used in stock making?& ^5 p# U& O5 P" O9 `% g
下列哪一项不是用于制造高汤(低汤)的原则?
! y1 e9 Z. E& j7 Z0 ?  cA:Start the stock in hot water.开始在热水中操作
3 s  \$ h; j$ a  b% Z8 T/ {- O& w  t% n& K! [4 S* e- o- n
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
( d6 l- k: ?3 h- H; t( V8 l. Z& HA:Remouillage 法语熬汤* ~+ l3 H/ @1 x
http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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