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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。+ ^6 a3 D; o7 \# p9 \8 s
' s9 z  \/ U2 C' z
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。
0 E& {% e) N; w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
鲜花(33) 鸡蛋(0)
 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
% w9 M. U3 @2 y1 O1.Which of the following methods should be used to determine doneness in a New York steak?
+ F" ?8 I$ l" h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)6 r7 |8 N$ L4 P  i( t: p: d
A: pressure touch. 压力触摸
+ ^. k% [8 P  t+ k5 M- n* J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 ^7 K: o1 }8 K, Y' b, {
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3 o+ u$ G& a# t1 K6 H$ X$ U
A: acid  食用酸' T, R) j+ s+ C! r
3.Vegetables are major sources of which of the following nutrients?
" m/ ?/ ?; V* }* Z3 c4 {$ s2 y蔬菜中包含的主要营养有哪些
) @. _1 e; o5 c3 N* gA:vitamins and minerals. 维生素和矿物质。
+ _- {& f$ C4 s/ b% l9 Z% N5 k! E4.Cauliflower is commonly served with" u- M0 r2 G$ _; A1 K
花椰菜(菜花)最常见和那种酱汁搭配1 o+ L) {' ^$ S. o4 X$ s' q
A:Mornay sauce. 奶油蛋黄沙司4 Q" ]. K/ R) \: I3 q3 h. N/ L  D* {
5.Which combinations of products are found in pie dough?; A1 m. t: v9 I& r5 P2 r* G4 J
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 m( q- a$ h1 e
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- A* X" {: \' Z, L- ~" P: ^6The French term for mussels is 法国语青口(海红)叫什么
3 v, E: P  E. k% R% LA:moules.法语青口,海红
+ d6 |( C5 j' h8 U# H8 w4 B8 b7 E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, ^% h" p1 x6 J( g
A:faintly fishy. 稍微有点似鱼味
# O* j# M. K. Y3 y& B& z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 T1 P; p& M/ D. {
A:2 days. 2天* J8 ?1 r5 Z% W7 D" o" z
9.What are the principle ingredients in ratatouille?
2 P3 @8 u# A4 |% h" C2 F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( s8 P3 w- T4 n& O5 L
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 z+ k  T1 {$ @9 _) E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ u6 m4 g( J3 c- }. F0 Q( a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 ~' w* J! x# `- |: |3 _
A:cook food in quantities that will be used up within 20 to 30 minutes.
* \, W' M% f! f% z大批量烹煮食物要在20到30分钟内4 A- y, n! r4 F* W4 ~1 k
11.What person has the authority to issue a Health Permit?
: n2 ]# K+ Q0 s" [1 ?( D0 X9 |, l! P谁有资格颁发健康证(卫生证)。. a7 _; q/ ~0 v/ |1 h; w
A:Medical Health Officer.
' r2 K; ?- O& P2 r$ B& K( V医疗卫生官员。
% v! I8 E: q- I/ v12.For what period of time is the health permit valid?+ t/ v9 }+ ]5 c, n7 j( l" a
健康证的有效时间是多久?
: ], y* p5 @/ jA:12 months.12个月# ^. z0 Q2 u6 I6 @3 g9 L& m- p# u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air* T. C' Y6 h" z+ n: Q/ ^9 F
在食物和饮料准备区,通风系统换气的标准时什么
; S/ I8 _1 @6 P& }% j6 b' I. `/ IA:08 times each hour. 每小时8次
. D3 O5 @1 P! r( @) A4 Z" q* V. Z14。The minimum temperature for manual dishwashing in the wash sink is
0 J6 Q+ U) Z& T手工洗碗,洗碗池的水温最低多少度?# w& o! N5 i- J0 C: e. e
A:110 degrees F (43 degrees C). 43度1 f: R3 H1 u4 s  X6 c2 s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ n9 O! Y: G* u8 A% }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# W  t& ^4 }( b/ j& T7 _
A:180 degrees F (82 degrees C).  82度( q) Z7 M3 a; q  Z* G& N& Q- x% i
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 V8 q- c: S1 [5 {' s! u用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) ]3 B/ s3 P) [9 W# w* UA:en papillote.  法语自己理解
: N7 ?) A% [  d3 h) u4 l3 k! T0 `9 ^17。Wing or Club is considered a
. D( [. k  ]7 @3 O翼和CLUB 被看做是一种...5 D" N# l6 i7 A! v& t, r
A:Bone- In Cut     带骨切
2 q; X% n( `  F: e18。New York is considered a   纽约牛扒被看做是一种. Z7 j8 H! O" M: f$ `7 H! s6 W
A:Boneless Cut     无骨切6 |8 O; D0 i! ^9 w6 n
19.In general, a court bouillon for freshwater fish will contain1 R$ t0 p# B# z. u- l9 B# |9 p
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
) N# ^# \  C. KA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 x+ K9 e& b, x' R& F# _  U和做海水鱼同样数量的调味料和香料
/ R/ j0 C: G* Z20.Anise is very similar in flavor and appearance to$ x/ t! o5 G9 i, m: [# D
八角和下面的那种原料有相同的味道2 ^+ t/ f1 d: ]
A:fennel  茴香
+ L( n. o2 v0 @. |. m& D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ W  m6 W1 u6 Z* h) ~- u下面那种原料更像大葱且有平面的叶子. u/ |& b$ ?! A) o. I
A LEEKS  似蒜葱 (这边人叫京葱)
- \6 f/ z5 Q6 R5 n: ]22.Which of the following cutting shapes refers to a small dice4 L! s3 }3 s7 r4 \7 i0 @; W0 ^
下面那种刀切形状指的是很小的粒(末)
1 {. B- ?* W. S2 @0 ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- O) s! Y" T, |( f) B" b
23.Oil is added to the water for boiling pasta in order to: M6 P1 p8 t) r, Q( t# N% y
向煮沸的pasta (意大利空心粉 )中加油是为了
& @" m& c% [+ R' CA:prevent the pasta from sticking and to minimize foaming action.
# m) D8 ?% q7 m  B+ v  L7 j3 G防止面条黏合并降低发泡。/ `7 U6 E) U- J- @" R
24.Which pasta dish features pine nuts and basil?
/ L* }# w9 f4 F2 i/ h$ O& K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): |* E! `$ p! P+ T8 H. A
A:Pesto.一种绿色的意大利面酱
, O6 j: r& C3 r" s5 b0 n3 dhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?, E# c" H, I' s1 O% \& H3 V  @
下列哪项是一个春天的蔬菜类似于菠菜?8 S; J0 v& F  E+ T8 j* c
A:Sorrel. 酢浆草。( [% R: C9 u( v6 e
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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?
鲜花(33) 鸡蛋(0)
 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:- H4 u  V( h& f7 r# h
哪位厨师最早带来高水准浮夸的美食% T  ]& X9 k% |6 n
AAntonin Carême 人名 安东尼·卡罗美) p& I1 G) w1 l

, D+ @! u) F3 H) A/ g" b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) b( T5 Y; M3 Q. J) w6 @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, m1 m; g- C; Y' F, Y. G1 }* [
A:Cast-iron stoves         壁炉8 Z% @& E8 R. O/ s9 Z7 J/ H
http://www.usstove.com/products.php?id=63 t3 p, T2 X8 K' n2 ~2 s6 E

% E; P$ B7 L4 l  B  A28.The French term used to describe the roundsman, or swing cook, is:
. n  v& U2 _+ a法国术语,用来描述roundsman,或摇摆厨师是:: m# h" ]8 E, a+ }' ]
A:Tournant   图尔南2 _( v& A: h& _* p* V8 a" A/ o

0 j0 ^5 C* k( [29.Another term for the wine steward is:
3 B9 }2 d' `- M  l* R' X8 l, L葡萄酒侍酒师的另一个术语是:
! H5 O, D8 X! n7 S- |; e/ SA: Sommelier 侍酒师
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: O* p: w. U$ @4 u$ i9 g, s30.Molds, yeasts and fungi are examples of a:5 u" {/ n; ^7 x
霉菌,酵母菌和真菌是一个神马例子
3 I2 V& P  S9 k. \+ hA:Biological hazard 生物危害/ K$ A& R1 F2 P5 K+ s% x5 H
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' J! i& f4 E  K" }$ a& M" ^
根据加拿大食品检验局,食品的危险温度区在多少之间:" I4 j) _) ~/ @0 h/ F4 c& |
A:40° and 140°F (4–60°C)     4-60度: K/ ~9 A2 ^: A' C6 e1 t9 p7 H

) d' P; ~" d6 J9 K7 v! \* T32.All bacteria need the following for survival:2 Z' V/ g. z6 d: i3 b" g+ r: ~5 a
所有细菌生存需要以下哪些内容:
9 D, P* g$ s! m+ e7 ^+ q0 YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) ^( E9 l4 P) F) G; v9 P( s7 o  ?$ A  S/ }( d% {4 @. z
33.Which of the following correctly represent critical control points in a HACCP system?0 H' J* Z) Q- u1 W
以下哪项正确表示了HACCP体系的关键控制点?, q3 k: L) n- Z4 r) t0 M8 Z; V) D1 \4 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 c' Z) D: |4 o2 s) `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ C# r4 ^4 B1 q' w5 {5 ?' t% N0 H& U+ P- V( _: I6 O1 L
34.Which of the following is not an example of a carbohydrate?
" U5 e  a" d/ Z' t( O# H下列哪一个不是碳水化合物的例子?
2 T% r4 a) N7 |7 U$ t' WA:Essential nutrients 必需的营养物质
; o9 z! T1 y) _! S. X
* {3 ]2 `! G% N' U4 _35.The process by which a liquid fat is made solid is called:
- {/ n6 @4 a" h8 J/ c3 ~液体脂肪做成固体这个过程叫什么0 f' r$ t/ |6 P2 O1 @  f
A:Hydrogenation  氢化
9 g9 g! k2 z) @* J7 |* B2 ^3 v. d' n( s  T4 E
36.Which of the following is not an example of a fat substitute?
8 i8 K* v) Z$ H0 h下列哪项不是脂肪替代品的一个例子: d# `8 s3 L# [
A:Acesulfame K  安赛蜜K表+ r6 S6 K0 I& P  C3 a9 c

9 a& L8 i3 g6 y7 p4 q/ r37.Health Canada requires that a product labelled "fat free" contain:$ Z( Z0 M; }- F3 J1 ?6 |
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 P( N8 G, w  E0 s- T  [$ fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 c' A- s/ W( N: w# y3 ]! `
* \' _: I& l6 Y. F38.Which of the following is not a problem associated with converting recipes?1 R6 M" B" j" S" z! @9 d; k- }
下列哪项是不相关联的转换配方问题?
- B( f# n* v; j& @A:Unit cost 单位成本
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. [$ e& v- }, ^0 J39.The condition or cost of an item as it is purchased from the supplier is called:1 [: g4 r$ I7 ]6 V& \; m
从供应商采购的物品的品质或成本叫什么
. N% i4 V# [6 ZA:As-purchased cost 购买的费用
6 T4 l4 C0 x4 C- z' P* y
" L+ y, |* [! Z& g6 a40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 P4 I0 |, I% f5 k1 o4 o% U3 @. i在新货到来之前用于日常所求的必要库存量叫什么
) P8 E1 B2 m: s/ w+ MA:Parstock 基本日常最低库存
3 d, v  u( t8 c9 q) L0 k2 _' k; ~0 b4 p% }# T4 C! G# ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?' E  p7 ?; O8 w$ p" }2 l- G
下面那个缩写是用来表明正常库存流程?6 M, P9 W# F: A) k0 {
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
8 v$ ^' B! n7 y2 v4 e  n下面的那把刀是用来打开蔬菜吗?
- b  p& p" ]) o' x, I$ vA:Bird's beak knife   鸟嘴刀* Y/ w8 ^  X1 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 f: o# H' u! r8 V& O% v
  S9 `3 R$ [5 {) r' \. k3 h6 a7 U& N
43.What is an instant-read thermometer best used for?( }# ?$ W) k: ^, E) s( F
即时读温度计最好用于那方面?: F/ P* @( o( J& I8 r+ _
A:Checking the internal temperature of a roast 检查被考物品的内部温度# F, ?9 ~2 ?/ d0 H( K
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ p8 J1 p% m, H; L下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 B' i" K- v, i$ w3 r- i% }: J" QA:Cast iron 铸铁
+ n+ k9 u. b. G6 ~7 n6 X4 R$ Y, [' Y, G' @. @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* }& T* E! L7 k, }7 t/ f6 S
哪件装备下面有一个可移动的碗和一个S形叶片?
9 p* J- G1 U* S& J7 Y$ O2 b) u9 hA:Food processor 食品加工机5 U6 `- Z1 i4 ^2 A5 Q$ l
http://www.google.com.hk/search? ... iw=1263&bih=572/ Q. [7 A5 `2 f0 R& Z
1 b- N) C9 z0 E' K
46.Which of the following is not a rule for knife safety?
7 I" o& }* [, a下列哪项不是用刀的安全规则?$ b+ K5 f$ f0 Z5 ~3 a
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 O) j9 |1 L/ @# j4 {7 s6 Y( k( z

# x, I7 N; W, z1 S$ K8 n47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! K7 ?, i' k; ^1 K9 O3 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 A4 o) o9 [) zA:RondellES
) _: U6 F3 K* s& U) }# rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 P, L$ X; `; h3 K! E
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48.Which of the following is a diced cut used to garnish soups?- F& M0 o9 ~9 @' i/ C
下列哪项是切成小方块用于汤的装饰?2 a& e8 i4 H! ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& A2 {: y+ s9 |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ Y9 [6 H1 e0 E$ i1 W3 v" ?7 n2 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!!——
* \6 o- q) ^, }A:Gaufrette " p4 P7 J' f8 J# d/ m5 V1 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' |+ p6 f' I5 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" O  f' m" ~& _% @/ i  LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ~' z0 V* }5 q

% o( T3 ~( Y. T- W/ N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" q8 i+ H. w! f0 G1 V( a
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)6 M; ^3 r  k3 c  `" B
A:Cilantro 胡荽叶 香菜
+ t+ x  A  H3 Z: [! P( T( fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 X% v& y( O+ w, [3 |) U& y! O+ j60.Allspice is made from:
! |: l- M" d! g( h) d9 b 多香果,  多香果香料是什么' W% m# i4 I. b0 ]$ D! }! w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  z9 L) _  s) ]# A* y- L  E$ YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?& ?2 m% K8 W# {: L2 U. G* D+ C
下列哪些是用来做香包德épices?
% y2 ]8 E" O% L) nhttp://www.sachetcatering.com/
6 O, T6 A5 H3 P9 C( aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  b( u: Q# }( O; S

3 q9 c7 _* S: ?" g62.Which of the following condiments are not soy based?0 w; J4 K2 _6 Z; r" f* d1 Y( c
下列哪项不是酱油调味品的?2 Q  ?3 S7 l  K! `3 K% E
A:Wasabi 日本辣根( L  I& Y1 _3 r+ o( R2 D+ L, Q

8 |) [$ d7 S" `9 l# }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. x1 W* I8 {9 x* ~% o# @/ t6 a2 p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:0 b, v; k, @9 z. @, c" y) e$ ?
A:Pasteurization  巴氏杀菌! F. ^' q- u+ b0 Y( g' I

1 ?1 }: H$ `  e# T+ C7 L64.Which of the following steps is not the correct procedure for whipping egg whites?- ]# F$ {9 D# g) W5 w
下列哪个步骤是不是正确的蛋清搅打程序?. d! J7 Y0 \0 _2 T2 J* g& m
A:Allow to rest before use. 允许休息后方可使用。2 o9 c2 S9 u* K$ ^/ F3 ]6 e* w
6 M: s" B. Q$ h: M" C$ G8 E8 U1 c
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& E$ ]' V% i8 ?  z/ H7 SA:56g and 63g 56克和63克
2 W& ~5 i7 Z1 y# E8 i0 w! v) J/ C4 v4 Z
66.Evaporated milk is a concentrated milk that is produced by removing
: y  m3 u: M8 o2 a& O. _! G5 Z炼乳是一种浓缩牛奶 是去除什么做的& _& h. B1 o) s5 m
A:60% of the water 60%的水1 R% I* Q3 G' _% J" C

# ^+ F4 h/ V* z( s1 g% L, O$ F67.A method of cooking that transfers heat through a liquid or gas is:
9 c9 y6 h2 }* t5 K$ x0 z一种烹饪方法,通过转移液体或气体是:
7 J7 r( |" F4 B0 f1 R& _/ o6 W: vA:Convection 对流
4 V* G  D- j4 O% u) j
6 K! H  U4 d2 t+ L2 p# G68.The cooking of starches is known as  烹调的淀粉被称为
0 i# C7 ]* q7 g" `A:Gelatinization 糊化
* Z) x7 C* Z. |
: q" Q& ]3 M' D. o3 z* c3 ~8 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  X) Z5 p3 ]8 y9 S8 r
A:Braising 烤$ l3 V8 h+ ^/ e! E" T) E" y; z
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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:; S5 d' p: H/ L7 d$ @6 }
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# F9 o; q, T* K+ W
7 ~' P( A6 I* @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) z0 {0 ^; V! M/ s: L* V1 s
A:Fumet 原汁
' n$ C& C1 j$ A" H4 u6 u& [; r, j
& _, `1 e0 v$ B5 ]8 ]5 \1 S72.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) K: |2 L& h4 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& A% O4 c' D" \0 E- }

% m. R2 Z: m, Q5 h73.Which of the following is a principle not used in stock making?, {$ s. i6 ~8 e
下列哪一项不是用于制造高汤(低汤)的原则?# C& |: o5 {! Q1 x
A:Start the stock in hot water.开始在热水中操作
- \% W1 ]5 Z* V7 Z/ f3 }+ N: u% F8 g5 L
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0 x7 a# ?; j. }* \+ M  l3 \
A:Remouillage 法语熬汤0 F9 t9 \& F8 Y
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