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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。
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- E' x! r; p4 \9 ^+ b; 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。1 w2 M. u! y$ n7 `, R. 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% o/ m6 e( r. U4 |8 i$ |/ y
1.Which of the following methods should be used to determine doneness in a New York steak?
& P- F: T4 J) d* L9 E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)
3 h" N: Y# Y* Q( LA: pressure touch. 压力触摸
! a/ Q  M# o: X  [2 W2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! ]& Y0 z% f: K* e/ P8 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
% h( B: J* H3 q& y- NA: acid  食用酸( G5 U6 d& c' _6 P
3.Vegetables are major sources of which of the following nutrients?
4 x+ F* Y7 C. S8 n0 X" X; {) w蔬菜中包含的主要营养有哪些
/ p- T! S  P; C$ ]" B# Z+ M9 aA:vitamins and minerals. 维生素和矿物质。
( Y& a* U5 ~' a# n# @) K1 F4.Cauliflower is commonly served with
. ^  @/ y% R! f# w; ~1 Y4 f( D) a花椰菜(菜花)最常见和那种酱汁搭配: B) b" U# Q. f0 h! P& y5 c
A:Mornay sauce. 奶油蛋黄沙司
/ Z% n4 d+ v7 U5.Which combinations of products are found in pie dough?
5 }3 [% p8 y8 r9 B' w: e8 {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) d2 N& y; I8 _8 L$ d$ }' K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 i& ^" ?! l+ _! P2 T6The French term for mussels is 法国语青口(海红)叫什么
) _1 w; L3 P+ O$ M; R* z+ X$ c* VA:moules.法语青口,海红7 v$ S( P# e( q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' y# d. q2 X3 j2 \; P* G$ cA:faintly fishy. 稍微有点似鱼味
9 K" o5 ?  G& V  k+ l6 Q9 k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' M7 p; f* Y5 \
A:2 days. 2天
  H2 w1 Q7 \2 E1 I& e6 b) l2 O9.What are the principle ingredients in ratatouille? ; }$ \+ J8 i+ O+ m" r- G; a- \
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): ?  g8 V- G1 G8 [- H* L3 h6 R
A:Zucchini, eggplant, green peppers, onions and tomatoes+ V7 g, o) c5 w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 A1 u  Y. e( Q1 C! m2 \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ f4 R( [* y! x% w$ k; r, m1 }
A:cook food in quantities that will be used up within 20 to 30 minutes.5 p: R& X& G3 h( O: ]) G
大批量烹煮食物要在20到30分钟内+ b7 k  a( M# Z# ]( B4 K0 E' c
11.What person has the authority to issue a Health Permit?
( V0 {  }1 t- ^) u7 q谁有资格颁发健康证(卫生证)。2 K: |: X0 }. d
A:Medical Health Officer.3 B, ?; n! @  A- N8 B6 X
医疗卫生官员。5 Q( R- G8 A7 Z' @
12.For what period of time is the health permit valid?
" B. \8 E" A4 u8 C# \; r健康证的有效时间是多久?6 A/ o2 p, p: ~. w
A:12 months.12个月) R; v3 n, X& F3 T7 a( B# w- @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" }+ b5 z6 U0 Y8 d8 n7 e5 ?
在食物和饮料准备区,通风系统换气的标准时什么
0 t0 z( V9 R, `* z: u8 k! p! A& kA:08 times each hour. 每小时8次
4 X0 k2 C; X9 U14。The minimum temperature for manual dishwashing in the wash sink is
7 @/ f1 J, \& B( h3 t  b5 e( c, Y手工洗碗,洗碗池的水温最低多少度?" Q: n$ a* f3 R/ Z+ t
A:110 degrees F (43 degrees C). 43度1 s& Q2 Z1 R& o: y$ F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 l/ A7 S4 b! |0 L
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 E/ U8 t5 ?8 W! WA:180 degrees F (82 degrees C).  82度
! |; I) B- e' i4 D" \+ {4 R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# C4 w1 Q. ^8 L. h& E7 B; \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& i! i: O% P4 y) Z. x0 D* b
A:en papillote.  法语自己理解
. P# ^/ k5 Y" G0 I17。Wing or Club is considered a. s" B1 w" [$ r2 I
翼和CLUB 被看做是一种...6 k) d' l! s! T. }. y7 t1 l& i
A:Bone- In Cut     带骨切" ~" g. y1 v( X. W5 p2 g2 c
18。New York is considered a   纽约牛扒被看做是一种
+ g8 {  N- |1 ]8 n! `. M  p3 y# e7 iA:Boneless Cut     无骨切
" r) C0 C7 D. h2 p, V$ S19.In general, a court bouillon for freshwater fish will contain
( M# |. b! y7 G, s! R( z7 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
) [: U* u$ q$ T8 X, H3 sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 q, F9 I7 F  }, M8 }
和做海水鱼同样数量的调味料和香料- |$ Z3 j# c7 ]* E
20.Anise is very similar in flavor and appearance to
. W, @5 p7 E4 B8 |; G  z& s* z八角和下面的那种原料有相同的味道4 @8 c2 _0 o# y" w$ k. M, u# p
A:fennel  茴香) I; z5 x" f# X8 R+ T" R0 Y6 y4 T% k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; g/ q( a9 q* B5 t下面那种原料更像大葱且有平面的叶子3 }$ j# @* |$ R) {
A LEEKS  似蒜葱 (这边人叫京葱)
# j+ }* p9 N* I" v22.Which of the following cutting shapes refers to a small dice+ z+ f. o0 T" m. J7 B9 p3 [5 j$ R9 d
下面那种刀切形状指的是很小的粒(末)7 q2 x/ l/ j2 u) x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( e8 W- ]+ _: o( q  {3 Q5 o23.Oil is added to the water for boiling pasta in order to
$ `) P& @; e  M8 C/ _2 V9 Q  ^向煮沸的pasta (意大利空心粉 )中加油是为了
% i; _# q1 {6 A! ]/ P3 Z: vA:prevent the pasta from sticking and to minimize foaming action.
: y0 y4 H2 t" K" I7 @. M防止面条黏合并降低发泡。3 }1 H& R# i  V  \+ q- E
24.Which pasta dish features pine nuts and basil?; X' _+ r* k3 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) C7 Z, J) |& K* Q7 d
A:Pesto.一种绿色的意大利面酱
! u: E7 e- X. u- r. B5 mhttp://www.tianya.cn/techforum/content/96/563836.shtml  I) C# G  O& o

2 [, E5 s$ F! g& p& a1 q25.Which of the following is a spring vegetable similar to spinach?
1 F, ^# w9 ?3 k( T, H- s' F$ ], K下列哪项是一个春天的蔬菜类似于菠菜?- P( c2 |) I/ ~' q% x% ]( q
A:Sorrel. 酢浆草。
& c% \: C' k* `& n/ I1 n5 k7 S+ ~1 phttp://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:  O# b" o, i& r1 z
哪位厨师最早带来高水准浮夸的美食
3 i2 @- f$ L6 {AAntonin Carême 人名 安东尼·卡罗美
4 _" a. g; t/ y- _9 n% h; S$ `4 n# M8 p+ X; S9 i3 L8 Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ c0 n/ j) ~3 D. }4 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* v4 j% N. _) k: w; jA:Cast-iron stoves         壁炉
$ ?5 b9 i8 e9 V/ Whttp://www.usstove.com/products.php?id=6% f& r8 t3 I/ M- t

6 Z2 z  |. m( F3 w, D28.The French term used to describe the roundsman, or swing cook, is:
& D: N- A4 g" W1 Z3 c/ V6 Y法国术语,用来描述roundsman,或摇摆厨师是:
0 t# _- X( Q9 \5 T/ a$ _A:Tournant   图尔南
; z! i- q/ o" _* @. ?
5 T0 e: |  W: a2 S- `0 P29.Another term for the wine steward is:
8 x8 s& z9 }  l葡萄酒侍酒师的另一个术语是:; g; M+ `% K" I& ~" W
A: Sommelier 侍酒师
+ }0 W( e% U0 t5 N+ n9 m
* @* Y, D3 X$ y2 P4 L& [30.Molds, yeasts and fungi are examples of a:
  J+ u& e7 _; u, A; W霉菌,酵母菌和真菌是一个神马例子) Q8 W% L! l+ Z' W2 P" J
A:Biological hazard 生物危害2 W: i0 y0 @1 g4 Z8 M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- J% X  J8 B; y  o% |9 c根据加拿大食品检验局,食品的危险温度区在多少之间:
4 Y4 U! v. h7 j( FA:40° and 140°F (4–60°C)     4-60度, w+ k- F& U- A- I9 L  ]! ?
) y& R0 u, ^( m6 B
32.All bacteria need the following for survival:
  X* e/ z3 u: t所有细菌生存需要以下哪些内容:
/ n7 H( K  M4 `9 wA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ {% O1 w0 [& y6 X3 X
( C  H* m% ]" q# h$ W
33.Which of the following correctly represent critical control points in a HACCP system?- Q# [* @" d0 J: o' `
以下哪项正确表示了HACCP体系的关键控制点?
! I, p7 J5 Q+ q9 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
5 i. G% F1 S  o6 i- a. R食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. k5 p0 U1 Q) C6 e" x6 V
7 ?$ h$ E, X6 R/ z6 l% i5 H; k34.Which of the following is not an example of a carbohydrate?4 B& r# W1 d% n1 X& ]( Z
下列哪一个不是碳水化合物的例子?
" p: F4 R% `/ PA:Essential nutrients 必需的营养物质! j- _2 L9 h& D) @. p$ ?
, i5 _. f$ B& N1 [
35.The process by which a liquid fat is made solid is called:3 C* ?. a- c% s, j+ e
液体脂肪做成固体这个过程叫什么' I' b; u5 @- D+ w. W( @$ Y) l
A:Hydrogenation  氢化
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9 f) u$ i6 U7 I( W36.Which of the following is not an example of a fat substitute?
# V6 Y" K& \( W7 t7 W0 d下列哪项不是脂肪替代品的一个例子6 T/ `% }9 E8 j/ t
A:Acesulfame K  安赛蜜K表7 I) T; Y( a% ^  q5 k  C* O, V

% H" Z% |# o: I( `: R, l$ w37.Health Canada requires that a product labelled "fat free" contain:4 H, ^' K; C% m
加拿大卫生部要求的产品标有“不含脂肪“包括:+ \5 k9 j; R' C6 w0 v( U0 W+ ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. s* ^: S9 ^3 j. W

# T$ ^% a6 @9 i3 _0 h38.Which of the following is not a problem associated with converting recipes?
& v( c( v# ]8 [  |" c# U下列哪项是不相关联的转换配方问题?0 r2 ^* N$ v! ~, b2 c, H4 Z
A:Unit cost 单位成本+ B1 P6 L/ t5 _- w# n8 Q+ s
2 z8 i5 c. o9 y9 H1 e
39.The condition or cost of an item as it is purchased from the supplier is called:
7 j3 `$ ]3 `- y* ~1 H$ m从供应商采购的物品的品质或成本叫什么9 E. l2 t8 [" C& R8 S6 z
A:As-purchased cost 购买的费用
$ b, X/ B: A& J- u; n. c/ w  F% F3 J& ^6 G8 T5 @+ @! A
40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 d7 F' {3 g) T. H4 D在新货到来之前用于日常所求的必要库存量叫什么% }  ?6 x5 M% Y9 `
A:Parstock 基本日常最低库存
" Q" a. l0 U/ C0 B: V& N
9 N5 P( G1 B; _2 R41.Which of the following abbreviations is used to describe the proper rotation of stock?
& {, Z+ t" a1 G  y6 ]下面那个缩写是用来表明正常库存流程?6 ]6 \- o9 p+ f9 f
A:FIFO=FIRST IN FIRST OUT 先进先出3 `9 Y- N! Z9 f" h. y
1 X, v+ L6 u( p# L6 ]( U# v
42.Which of the following knives is used to turn vegetables?7 N' d8 U2 L5 S* M# R6 V& `
下面的那把刀是用来打开蔬菜吗?
3 w, f5 I3 ]% ~2 F1 @+ Q) YA:Bird's beak knife   鸟嘴刀
( l) D4 n/ u" W6 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( I4 e+ i% L+ \! W/ D7 q* S* y
9 D' s' \8 S! e# ~) |7 o, V43.What is an instant-read thermometer best used for?8 G' ~% k/ F& `' _6 s
即时读温度计最好用于那方面?' _& z# n, k, ?9 e  s% |
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 ?0 Z7 Q* f$ ?" i- ^) y

7 ^+ V( x7 t& ?0 u6 S9 }/ z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 n2 Z! y0 r. v" K# e# g2 K下列哪些金属材料受热均匀,通常用在铁板而且非常重
# g7 `0 ]# A, D! ~% N+ \  }A:Cast iron 铸铁  x' e& i6 U3 t  G* I7 D2 O

( B' [# f5 G( I  N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- d+ @$ z& ]5 _% g( Q( k
哪件装备下面有一个可移动的碗和一个S形叶片?
# o; s( u& E/ y$ C0 D3 LA:Food processor 食品加工机
8 }! _' ~9 m' ^: lhttp://www.google.com.hk/search? ... iw=1263&bih=5723 q& G4 ?4 K" h6 e3 W

) m! G- Q9 o8 h, G% f- Y* Q& i46.Which of the following is not a rule for knife safety?, G; z# `0 O& Q! V' G/ W9 F8 N, E, n& j
下列哪项不是用刀的安全规则?: Y/ w+ l+ e" V& ]+ A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 P8 i4 P  g6 c3 k$ H/ @5 t5 X
2 I) n3 X) S  ~  S4 {9 a; b! w# o6 |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 p& B+ o1 G" u' ~. N+ l! c# Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! V5 A$ O- \$ E! q' k% JA:RondellES - X( s3 r% R1 w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; r5 S! t, }4 E5 C8 j+ E3 [# M- I
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48.Which of the following is a diced cut used to garnish soups?
# D5 J, L/ x/ y. N) @下列哪项是切成小方块用于汤的装饰?$ K5 }" Z9 s7 Q- r5 p4 }; i
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# V2 M. h+ t: ]% G: J' K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& Y: C& q4 R# ~5 J& w
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!!——! ?, V: _9 L/ X/ q! n
A:Gaufrette 9 A$ b5 I1 m8 v" u+ s5 h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& ]7 u. f& f1 [8 Q/ y9 R) cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ @7 ?  u& ~! p0 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, e) x0 f2 i; d0 q% b
8 p$ c3 [. t% |" [* j- `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: _. Y) O) @6 t" J  R  s7 h% q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)
3 t( e$ T  F/ p3 [# N  p$ W! o$ rA:Cilantro 胡荽叶 香菜( O# [8 u0 M; H. r3 ~2 w0 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( p# @6 ?. q5 S' s* u' g( f
# p* L  Y( `9 ]! `3 w9 F' Y60.Allspice is made from:
( B6 _0 U( M9 `$ I* }+ `! y6 S7 i 多香果,  多香果香料是什么
# e  |! P% x8 yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 o; Q7 F% @1 P5 C/ I6 M" ~A:A dried berry 干浆果
* i( r6 V; I1 k% g. ^; D
6 d  D3 q7 ^) n  C0 F61.Which of the following are used to make a sachet d'épices?5 m; T0 d6 Y. K9 o1 S& i. l1 Y
下列哪些是用来做香包德épices?' k% X& v$ u8 J1 ], O
http://www.sachetcatering.com/5 L$ o: H2 i& H' q" Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 A* V5 z( _1 n- R8 u
2 o  Z3 v! d/ J; q
62.Which of the following condiments are not soy based?8 r" ~9 F# \' t! @" o* n5 q( e
下列哪项不是酱油调味品的?( Z0 R5 o  \% k2 ]0 s5 _
A:Wasabi 日本辣根
: o4 G6 P0 J1 c2 Z% @
, K* G8 n2 v4 n63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 [) N; _7 V' B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:# ^* b3 b; s8 r# v* G5 k1 R
A:Pasteurization  巴氏杀菌
+ ^4 f) i: b0 x! _* P/ T0 d) }2 `( z. N
64.Which of the following steps is not the correct procedure for whipping egg whites?
* A) V5 z1 B& ]! A6 e' X下列哪个步骤是不是正确的蛋清搅打程序?  a/ \% N) S  @, k
A:Allow to rest before use. 允许休息后方可使用。6 W" u( a3 w& e# ^6 u$ [: C

1 u+ x$ m" L, f: t+ p- R% E7 Z% P65.The weight of a large egg is between:一个大鸡蛋重量介于:0 V3 I: U" n3 ?. [/ f% @0 g% Y
A:56g and 63g 56克和63克
  Y  Q3 I5 P6 ?: S* z& B1 \
0 F, H: K$ n% ]. |2 w( M9 D3 O66.Evaporated milk is a concentrated milk that is produced by removing
& ^4 c0 U) A( F6 X炼乳是一种浓缩牛奶 是去除什么做的
7 x  S) t$ J4 T0 f! [+ k+ e7 C4 @A:60% of the water 60%的水
  y! o+ J% i7 p$ v$ H( C6 K$ `* [+ K! D; R  E; R1 l% B0 Z
67.A method of cooking that transfers heat through a liquid or gas is:9 t/ A  ~& Y7 K6 x( u# Z* ]
一种烹饪方法,通过转移液体或气体是:
; b0 y' {1 h" _1 T( I% {A:Convection 对流; @$ y( _1 F9 Q2 G
9 h* K1 ?" d. y3 J, w
68.The cooking of starches is known as  烹调的淀粉被称为* U8 q7 Y" M$ a. X* {* K4 @! S3 M
A:Gelatinization 糊化0 p" }8 u0 a+ x' a

- k* Y2 ?' X, M7 `: Q7 R0 c1 n7 h3 j$ u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 l. @" `5 n0 |: K  r' V' TA:Braising 烤! N3 b3 [1 t* k) K1 r2 c6 \

. I8 o8 ~0 _) D2 u& G70.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:. t8 Q) E0 H! _0 Y; s# P& t" g
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. \/ g: y% R. }# d2 _9 G; Z; t
A:Fumet 原汁2 b/ Z& q% R2 t! T. B9 w

% h. q! n5 |1 O3 a7 ^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
( y- R, ?- b3 S; {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ x2 g& r2 C5 Y3 d: X2 t0 Q  G% F! x. R4 w/ @0 d1 {6 `
73.Which of the following is a principle not used in stock making?
& P# F& D# N/ E. |下列哪一项不是用于制造高汤(低汤)的原则?
. a' [. K' w9 ^+ ~" f- j7 @  NA:Start the stock in hot water.开始在热水中操作
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6 d, X' ~. ]4 l74.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
$ _3 O) h$ }; WA:Remouillage 法语熬汤1 n- E9 W  A' D+ v% a" B5 u
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