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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。8 v/ a3 `) G2 k4 C9 a5 ?# g
1 f$ z% v" T( e# R* \. T
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。; X' ^; p% `6 g8 O; D. {5 |/ N% j0 x6 ?
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8 _( g, k! w4 S8 a5 T7 `
1.Which of the following methods should be used to determine doneness in a New York steak?
6 p& y& L5 v& ^2 v8 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)
& ^+ H# A# `+ x  I3 TA: pressure touch. 压力触摸7 F: n  o2 Y, O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* E4 l$ T; q" Q8 ^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
5 [) J8 S8 x5 C# `. P* l: ]A: acid  食用酸
4 o$ s" r" @% E& S8 B3.Vegetables are major sources of which of the following nutrients?2 ]2 [$ |+ J) B% N0 S2 L* f; d0 [0 Q+ c
蔬菜中包含的主要营养有哪些: ~& P5 m$ _/ @& S) f
A:vitamins and minerals. 维生素和矿物质。% s$ H6 _- r8 H8 L! x5 M  B
4.Cauliflower is commonly served with
6 w. B, ^2 G8 ~/ ?1 N: c) l9 \花椰菜(菜花)最常见和那种酱汁搭配" ^8 Z! T) T9 u* r
A:Mornay sauce. 奶油蛋黄沙司  m: z0 [- O& K+ X* Z
5.Which combinations of products are found in pie dough?
, |9 K: V0 O: N8 m4 u# X0 Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ A% m' `0 `9 j6 C( ]8 B( [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: l  t2 f6 z% z1 [" \: p" D
6The French term for mussels is 法国语青口(海红)叫什么
. _+ f# f% g" y8 E: Z/ t/ J& iA:moules.法语青口,海红
0 X- u+ ^" _, s5 e8 M: _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 q* b6 |0 X! N) @A:faintly fishy. 稍微有点似鱼味
, o; i7 l+ |5 [4 T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 e9 N4 m4 N$ ~
A:2 days. 2天
7 p* W4 K& }9 `2 W2 G9.What are the principle ingredients in ratatouille? 3 w3 n  W) Y! ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 {8 y, b$ n* w/ `
A:Zucchini, eggplant, green peppers, onions and tomatoes$ y$ i/ {+ N) g* W# S
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ y4 J. c( J/ A5 o
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% [( A5 [  U8 y6 ]A:cook food in quantities that will be used up within 20 to 30 minutes.
4 [5 Z( s' M; j; F6 y" r% Q) Y+ A大批量烹煮食物要在20到30分钟内' B, i+ ?* U* V4 g' x8 ~( \
11.What person has the authority to issue a Health Permit?  \0 \( ~' H0 `! ~3 {3 @
谁有资格颁发健康证(卫生证)。0 p  v& x8 A0 A* f) ~  p
A:Medical Health Officer.
7 ^1 o) Q# M, X6 r医疗卫生官员。
- k& A0 y, L2 K% @* w0 ^12.For what period of time is the health permit valid?. W! h# @: F) |* m1 R
健康证的有效时间是多久?' v" P. @* ~- U: \# h8 X
A:12 months.12个月
; t) ]8 q+ m& C; V: \13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ k" S3 v1 A$ k0 h) i
在食物和饮料准备区,通风系统换气的标准时什么
8 L- X- w* d! XA:08 times each hour. 每小时8次
; m; E9 \5 C, x3 C0 X) F14。The minimum temperature for manual dishwashing in the wash sink is4 H4 L  B4 \; x4 m) g: i" x
手工洗碗,洗碗池的水温最低多少度?
. S9 X$ C1 D  {; F- zA:110 degrees F (43 degrees C). 43度6 Y( m7 s, N& x) @% Z( R. I2 ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, F/ z# e2 ?- P6 Y$ ]
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 d% |/ q% l) ?: Q. W0 G0 B/ T
A:180 degrees F (82 degrees C).  82度( X- P9 u! v- I* {8 v% x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 C" U; ]: h& a0 m9 X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% r+ H5 k' e% MA:en papillote.  法语自己理解+ D+ [6 j& K4 p5 z5 G% R6 x
17。Wing or Club is considered a& j2 b/ F! U/ d6 {; ]
翼和CLUB 被看做是一种...$ ]& j) K. q6 W5 z* ]& G* R2 Z" n  }
A:Bone- In Cut     带骨切
2 T0 `& \* }. o7 L: T! H6 w; S% f$ z18。New York is considered a   纽约牛扒被看做是一种
: q5 e8 `5 k; ?3 i0 {# MA:Boneless Cut     无骨切8 C( q( h0 |# M  n* z7 z
19.In general, a court bouillon for freshwater fish will contain
: Z6 H% _4 |$ M! E- 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4 s0 u3 G  J* r7 C: e, f/ M0 w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 s4 p5 O+ _  V# q/ A  w& p% l0 }和做海水鱼同样数量的调味料和香料( K( U- G( {8 k4 ?
20.Anise is very similar in flavor and appearance to7 l3 J3 {; s* }9 V
八角和下面的那种原料有相同的味道+ W5 P  L" C5 v; c5 W: O- d
A:fennel  茴香
. S/ o! M3 @) C$ i' C3 ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 I$ P8 w/ s7 t$ P) H9 t# w( C) A7 \下面那种原料更像大葱且有平面的叶子
, u5 k2 V2 Q+ ^6 k3 a* {; T, @" FA LEEKS  似蒜葱 (这边人叫京葱)1 Y6 c, l5 i$ K) i* S3 ~- {
22.Which of the following cutting shapes refers to a small dice
0 B4 c; W9 L. Y, }下面那种刀切形状指的是很小的粒(末)
4 A/ W7 {) c; }, Q- O( B/ r  aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 y; `3 ?* n# p- y+ _23.Oil is added to the water for boiling pasta in order to" O/ A9 M; T/ d( N3 @: k' H0 o
向煮沸的pasta (意大利空心粉 )中加油是为了' ?) n) i  S8 V- s. |! I: C
A:prevent the pasta from sticking and to minimize foaming action.  B6 }. J. s* k  S8 f
防止面条黏合并降低发泡。
9 K, `$ b: M  E* W- k  e; b4 B24.Which pasta dish features pine nuts and basil?
5 K& A+ g6 Y8 R1 z- e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ c4 I0 \( @# E  q9 W2 k& {  BA:Pesto.一种绿色的意大利面酱 ) l: L2 Y9 s% E1 a8 f( S
http://www.tianya.cn/techforum/content/96/563836.shtml1 o, k/ Y, R  ~

+ E: z( a$ E/ k) o/ `* \0 J25.Which of the following is a spring vegetable similar to spinach?
% X) Z4 P0 J( o: j; z下列哪项是一个春天的蔬菜类似于菠菜?  b- B' D' [) L$ z
A:Sorrel. 酢浆草。
  Q1 j6 e; t& P, dhttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
. a$ V6 o6 W4 U# M) b. b哪位厨师最早带来高水准浮夸的美食
0 b- P9 v5 J% T7 GAAntonin Carême 人名 安东尼·卡罗美8 l# y$ e+ \4 L! ]4 |3 g
+ c1 s3 u4 Z+ d. C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- T7 W6 M. t2 P; s+ n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 i2 \3 i0 K5 FA:Cast-iron stoves         壁炉
5 T, J5 _- O' g! j$ zhttp://www.usstove.com/products.php?id=6) r* ^% m6 z1 w6 D

$ m( Q2 v7 V5 F+ h$ K28.The French term used to describe the roundsman, or swing cook, is:- K" [. H. Y7 F  u
法国术语,用来描述roundsman,或摇摆厨师是:
( w2 h& ~- D- i3 k: \) i! L- t  K) ]A:Tournant   图尔南1 w1 U, Y) ]9 M3 z

4 ~" Z/ X9 N: M: I7 E29.Another term for the wine steward is:  ]2 r$ I8 f2 z% r5 X4 n: M( K
葡萄酒侍酒师的另一个术语是:
/ D% h) X- l- s% U/ {- z) qA: Sommelier 侍酒师
6 C; R% Q, ]: [. F2 e9 W% f! h0 F$ y& V# G
30.Molds, yeasts and fungi are examples of a:
5 y5 n) r& o* T) `6 b, Y霉菌,酵母菌和真菌是一个神马例子, a7 w9 I: b0 `
A:Biological hazard 生物危害, O  R' S4 n+ n/ s# W; m; K+ U4 j

, X$ j9 @7 e# X; Y0 e3 d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% L: v: {( F6 r# D/ [
根据加拿大食品检验局,食品的危险温度区在多少之间:
: ]; Q8 e* Y: ^2 o( kA:40° and 140°F (4–60°C)     4-60度
, S: v  p- d, `8 B% [. [7 I6 o2 T) T/ ^0 R) a6 U6 d/ h8 C3 U
32.All bacteria need the following for survival:
6 a5 D" A: R$ p: O所有细菌生存需要以下哪些内容:7 i3 X3 `( b& w5 q* R$ w- E
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. K9 f: N( @& ?+ @. }

8 H8 f! t0 Q1 v# ]8 W) [( z% @4 j6 a5 Q33.Which of the following correctly represent critical control points in a HACCP system?$ N( `+ R$ b+ \2 M/ ]& g+ `
以下哪项正确表示了HACCP体系的关键控制点?
( E7 ?( Z! ^4 lA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% y0 m2 P" l" v$ {7 z& ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 c& ]  S2 r. M3 z, ^0 t
/ Q3 e1 ]% ^4 J+ c: f8 P$ w% Q3 p. T34.Which of the following is not an example of a carbohydrate?  ]3 ?( [, K# K+ q- e$ y/ I6 ?( C
下列哪一个不是碳水化合物的例子?
( H0 R, l" q2 V" x/ [A:Essential nutrients 必需的营养物质
8 x# k- a5 E7 f5 @0 E& @
# Q7 v! u2 ]2 k& B' D35.The process by which a liquid fat is made solid is called:
6 k7 m! b0 j) b% f0 e1 [1 i  K液体脂肪做成固体这个过程叫什么! v) d! x1 F/ g7 \
A:Hydrogenation  氢化
3 j2 w# e7 w7 p8 f. k
' M! k* M! z) r# I. [! Q8 R5 w36.Which of the following is not an example of a fat substitute?4 b& O* l6 l4 C/ L' }, i2 z
下列哪项不是脂肪替代品的一个例子
3 e8 g9 d! |/ o- u5 W" ]3 `A:Acesulfame K  安赛蜜K表3 }& J* ^1 ~4 ^

, C) D; X" V0 U37.Health Canada requires that a product labelled "fat free" contain:
/ E' ]! T2 a6 [4 O加拿大卫生部要求的产品标有“不含脂肪“包括:
  d5 x' D% a4 n& I' R! EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# L8 ^  D" Z: @2 G8 K+ V# d1 K: R" r

  W' f; g3 K7 ^, r# x0 B+ R0 Q% k) [38.Which of the following is not a problem associated with converting recipes?
5 W3 N& O. S7 K4 Y* V6 K# n) A下列哪项是不相关联的转换配方问题?3 A: Y! O& X$ |) O+ @
A:Unit cost 单位成本- @, j5 h: f) {3 B$ Y$ G( ]7 G

+ b1 Z3 q0 J8 m  A: v5 Q) j39.The condition or cost of an item as it is purchased from the supplier is called:
, i% [& w/ E& c* p0 |$ `从供应商采购的物品的品质或成本叫什么3 |$ ~! O& ]) m: P# r1 Y$ {, P1 f
A:As-purchased cost 购买的费用
$ N* W+ Y; r+ r7 _0 A1 i9 A$ n. X( c* V+ b, Z& \
40.The amount of stock necessary to cover operating needs between deliveries is known as:& K' a- ]& _+ X' @5 S3 [4 Q
在新货到来之前用于日常所求的必要库存量叫什么
$ X2 {/ E/ ]# J4 |! C/ G6 w% @1 P" |A:Parstock 基本日常最低库存
0 G6 G. @8 S0 O4 P4 I
! H& C( C/ E- o* n41.Which of the following abbreviations is used to describe the proper rotation of stock?2 e7 s- ?# S' R) Y% [3 A
下面那个缩写是用来表明正常库存流程?
9 I. y0 d  G' p, d& v, J1 R: [A:FIFO=FIRST IN FIRST OUT 先进先出- }' M) I9 P5 N$ A' w

- d6 h3 o4 h. w: M+ Y" g42.Which of the following knives is used to turn vegetables?
9 A$ D; _/ s" T( z; f' L5 u, S下面的那把刀是用来打开蔬菜吗?3 V) \* i4 @) J1 |$ p; Z5 U9 N
A:Bird's beak knife   鸟嘴刀( c6 J3 N1 g4 v/ q5 c# p% P, s* ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 r: L7 o; R$ f* `+ i; P8 {

( D! f0 K$ U% L% I& j3 Z% A; H43.What is an instant-read thermometer best used for?
0 I9 `& f) q2 c  q即时读温度计最好用于那方面?5 I7 p  P* D* j/ v1 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
" @; I& ?. ~& r" T# [$ T) i
  D! ]( \' r+ w/ D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 a! C* E! _2 j1 U6 |3 u: ^9 ^下列哪些金属材料受热均匀,通常用在铁板而且非常重# P* J& J- Z6 {6 f2 y
A:Cast iron 铸铁7 M7 V, O% f, O1 k; z
! _( u' L% Q/ a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ F7 S& i  a9 S6 j# k% c6 H- \哪件装备下面有一个可移动的碗和一个S形叶片?; V) D5 t, n5 r
A:Food processor 食品加工机
% U6 D, [) j% t; n: ~) ehttp://www.google.com.hk/search? ... iw=1263&bih=572: m& f2 R! }" V0 u6 |: s$ f  J

( S( D! K8 I( L  |9 s( y46.Which of the following is not a rule for knife safety?
5 e! F7 R/ _* Q  c. V下列哪项不是用刀的安全规则?
% S* J1 z7 j2 c" o% j* R+ vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( b  i9 [+ I. A" q/ X3 V& `
- m& ?* L, @3 k( e, D# a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 D5 B5 i4 V! r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ H5 A4 U4 w: A$ e* ]2 k7 nA:RondellES
# S" C! f4 Y, Q/ l' I6 W! Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; O% N5 {" M' z6 V7 b

2 _2 a6 {$ ^1 f7 Z% i- I48.Which of the following is a diced cut used to garnish soups?
% _' f$ a6 [) `下列哪项是切成小方块用于汤的装饰?2 h$ i, d' z8 R: [, y; v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 W, j! o: n$ `! A& M, e' o2 c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. b. c. L" {/ w$ P' o
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!!——
* g  {9 Y5 K$ i& }9 o6 U% JA:Gaufrette
8 S, c7 [. K9 W& {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 P& E5 p' @0 Z/ v$ @$ d7 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* Q6 C+ `8 B' l4 e+ O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: Q( P8 O3 q1 i" U' b$ X/ x& D

* u1 O) _& Y' k( H2 {% A- h, m2 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. b7 a6 G0 D" H/ g
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)! O4 C) g5 ^" [; S
A:Cilantro 胡荽叶 香菜! O: G$ G" L1 n7 n& e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ x) @4 l& ]2 Q( u0 P+ g4 H

6 W7 {6 Y7 g6 Q8 c0 s% f# d3 m& j60.Allspice is made from:
% L9 b) x5 [4 t, { 多香果,  多香果香料是什么
1 C, N0 }$ D, z* z( Yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% w) [7 L1 b, I0 A  {& E) ?* _
A:A dried berry 干浆果
1 Q5 ]* r) H3 A# }6 {
2 L- ?" O# a, N5 E1 U; M* J61.Which of the following are used to make a sachet d'épices?
( v, W9 G4 d  d下列哪些是用来做香包德épices?
% [5 U- I& {, T( j3 }$ V) Hhttp://www.sachetcatering.com/
4 y* h* L2 E& O/ j; zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. V4 Q( \) h6 b0 y
0 n9 c0 O$ N0 ~8 D% C. r
62.Which of the following condiments are not soy based?1 S: l* {' X/ `+ ]/ M
下列哪项不是酱油调味品的?
" Z6 X  n" G* y  U! K/ u% p! UA:Wasabi 日本辣根5 a) D0 x& k0 y( p  W% c

, m* x; J# o3 B8 s63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 f- M5 t7 j8 v8 m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 N8 n+ V6 pA:Pasteurization  巴氏杀菌5 u/ _/ e7 o& Q( b
0 A* y/ G; S4 ~' |! I
64.Which of the following steps is not the correct procedure for whipping egg whites?  Y6 Q7 d5 \3 i- C' _% D  R
下列哪个步骤是不是正确的蛋清搅打程序?
2 \4 Y1 g* h* S: ?: e  kA:Allow to rest before use. 允许休息后方可使用。: m$ A$ A5 f" Y6 D! V

. E+ G0 |5 c! Q$ C& ?( [65.The weight of a large egg is between:一个大鸡蛋重量介于:" G: ?  g0 t5 C
A:56g and 63g 56克和63克( g" B& r4 @1 n
9 m$ k( w6 x1 P; P, ~
66.Evaporated milk is a concentrated milk that is produced by removing8 o0 W8 h0 p* z$ H, K0 G5 j0 M
炼乳是一种浓缩牛奶 是去除什么做的
/ z/ g0 T  _$ A/ _A:60% of the water 60%的水
- C# P. K4 ?* a9 V9 Z% }# k$ H
  j' I  g9 L4 I9 y67.A method of cooking that transfers heat through a liquid or gas is:$ b% P* W% b; T2 s  V
一种烹饪方法,通过转移液体或气体是:' H& k. G9 o. M' w; O0 L5 G5 ^3 {
A:Convection 对流! @; k- i3 [# {( Z, Y: X5 U

1 F+ g, E2 ^6 ]! g- N" Q68.The cooking of starches is known as  烹调的淀粉被称为
( v8 j( o7 R% C$ I+ N* _A:Gelatinization 糊化
" w: V5 {' C# F5 I% L2 N3 a
3 s9 ?' R# a8 ?1 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 C' m5 R6 x; ZA:Braising 烤. M+ o5 Z3 N* c* ~/ }: l
6 e- @' J; h5 W# p" F2 e
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:( c* C5 C# i; D) M  \6 w0 h
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& b& M; J; r# I; J1 _; h

4 ~+ E2 j3 j$ X$ |: L71.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+ _" v! J) V$ c- z" ]: R
A:Fumet 原汁
6 j2 D# |( f  P' S
9 i5 C+ ~! n. ~1 L! I0 G  W9 Q! a72.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
) s+ \9 h/ F, ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' n( _9 Q. D: L. ?1 k" D

0 ]' _; _8 K. \2 [73.Which of the following is a principle not used in stock making?
& l. I4 Q* m" |  ]) r0 K下列哪一项不是用于制造高汤(低汤)的原则?
9 W/ @! h$ i3 }3 f+ zA:Start the stock in hot water.开始在热水中操作/ [5 @7 L: z: L* v# D2 F
4 e* {8 z, |& v
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$ m' d- s6 r3 b
A:Remouillage 法语熬汤* J: s' w: r) U; Q
http://www.haibao.cn/blog/post/176242.htm
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