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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。/ G) ]1 v6 }" k( ]* C

1 i3 r7 {1 @+ e1 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。
  t% B+ i% H0 u0 n另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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- U' _+ v" g" f6 s
1.Which of the following methods should be used to determine doneness in a New York steak?2 [9 y9 ?& a9 v" S, U
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)* K8 a) G7 P3 j8 W
A: pressure touch. 压力触摸
: C7 d% a6 D# `. q7 G! F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  q! C5 K' S. g* K* N2 M( w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, d- v3 `: f6 H9 M
A: acid  食用酸
8 ^/ a" M: d' Q/ i9 d9 l3.Vegetables are major sources of which of the following nutrients?! S. a# Y: m& m) U
蔬菜中包含的主要营养有哪些; p5 d7 ^. A' @- n1 E, Z
A:vitamins and minerals. 维生素和矿物质。3 l" y1 k, y" @$ @
4.Cauliflower is commonly served with
: E0 }: x; {! s- e7 r" @. G花椰菜(菜花)最常见和那种酱汁搭配; ^; M0 `) }" j% u+ ?! Y9 [2 A
A:Mornay sauce. 奶油蛋黄沙司* L# m2 B2 o% q9 z; y' Z! z  L
5.Which combinations of products are found in pie dough?+ B- F: S: i/ @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 t  G, T8 \0 A0 RA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% d, Y& g4 W; T3 j6The French term for mussels is 法国语青口(海红)叫什么8 s7 b( G# m9 p+ O
A:moules.法语青口,海红
0 E- b+ }, ^8 x6 E: V: o# j) Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 {. a, G/ i8 u& N: Q+ K9 Z; ^) i
A:faintly fishy. 稍微有点似鱼味4 ^0 x  Y: r. r  S
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) f7 v, s7 A3 i& M; f. [9 MA:2 days. 2天
3 u1 f* E0 V( Q- a2 h& c9.What are the principle ingredients in ratatouille?
+ x7 R/ F& p, B" }/ A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 T3 l' y( u+ ~$ J% k7 y  {
A:Zucchini, eggplant, green peppers, onions and tomatoes5 s& U! t0 V5 c7 n/ a6 Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), z. T" P  q9 W/ t: e) t9 M& e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( \$ J0 g, z3 D3 ~0 v) P
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ Q" |, }: k5 c: ~0 O大批量烹煮食物要在20到30分钟内0 \  W( n$ h1 t% I
11.What person has the authority to issue a Health Permit?
% t* o( o# r9 [谁有资格颁发健康证(卫生证)。
( Z, G  ^! |$ j- n: a" {) YA:Medical Health Officer.# E3 B2 [. u) q3 O9 |1 G; H
医疗卫生官员。& j8 r4 ~3 l3 e, ?  ?# f1 h
12.For what period of time is the health permit valid?  Z1 i% r; x* i4 n( t
健康证的有效时间是多久?- Z. t" C  P8 [+ i) J( B( c
A:12 months.12个月# B2 S( y$ F- }) e3 V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 A! X+ g' z0 G
在食物和饮料准备区,通风系统换气的标准时什么
" a2 _, M+ A8 n9 f  OA:08 times each hour. 每小时8次* a& p4 p8 o5 u  a6 {' Y
14。The minimum temperature for manual dishwashing in the wash sink is
! P# Z& C) P3 }- W! h& P手工洗碗,洗碗池的水温最低多少度?
7 T) O9 L' {5 m2 D* ?( m+ mA:110 degrees F (43 degrees C). 43度
4 }+ a$ ~: N, B4 d3 a* Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ k. {+ e$ L0 r2 Y# u
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 t5 A( s9 N" H; W; D! zA:180 degrees F (82 degrees C).  82度
' a. ~0 e# F% o) R' U  W5 S" n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 k: q9 Q% t% l& n: r# n, s" C9 D4 R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 ^( X9 N" N* x* R: q
A:en papillote.  法语自己理解
5 \! c2 L/ W1 z; U+ y  y1 q. n17。Wing or Club is considered a& n- w+ l- P) v7 @5 Y" u( Z
翼和CLUB 被看做是一种...
  `- @2 D: G8 Y; a7 y, eA:Bone- In Cut     带骨切, s% C  P' t- @1 g3 @
18。New York is considered a   纽约牛扒被看做是一种3 q# Z0 C1 k  Z# ~
A:Boneless Cut     无骨切
+ C) y: D' S4 {) l+ x19.In general, a court bouillon for freshwater fish will contain0 G' U2 R- u# j) k
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+ f% L3 I% C7 G) e2 N# m- D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 D8 t$ B1 ^; f- W$ x/ Y$ _6 }
和做海水鱼同样数量的调味料和香料
- f/ ?9 t( i7 z! l: ?8 o20.Anise is very similar in flavor and appearance to
) @* m0 t& @  E6 k9 x! g八角和下面的那种原料有相同的味道" _7 _4 B( V- U- f  v
A:fennel  茴香1 t) e! a' d3 G7 ^2 D
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 @" _7 A' A8 B' \8 u( ~下面那种原料更像大葱且有平面的叶子
& V4 W) L0 R3 _8 s$ W: U) D8 _# fA LEEKS  似蒜葱 (这边人叫京葱)
* ]2 X; s' M4 [. @# L. h22.Which of the following cutting shapes refers to a small dice; ^1 u; b+ u5 }) m& J0 q
下面那种刀切形状指的是很小的粒(末)7 g5 e4 o" A, y- o  Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 i, }; m8 G5 j
23.Oil is added to the water for boiling pasta in order to. t( V% b! p, S3 |$ E* Y0 W9 H/ T
向煮沸的pasta (意大利空心粉 )中加油是为了  J: m  h! y6 M4 l# g
A:prevent the pasta from sticking and to minimize foaming action.
& t9 Q! |" A0 }1 {防止面条黏合并降低发泡。
% t( k: h4 r  x24.Which pasta dish features pine nuts and basil?
2 K. K; f; p  ?8 D' B下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 m+ n4 E& p% B+ H/ W
A:Pesto.一种绿色的意大利面酱 0 X& ~/ t$ n) B5 E2 m$ }
http://www.tianya.cn/techforum/content/96/563836.shtml9 `! O5 O- T4 f5 w
5 q3 ?9 Z; B, ~% ~
25.Which of the following is a spring vegetable similar to spinach?4 [- L2 E3 @1 z# a
下列哪项是一个春天的蔬菜类似于菠菜?3 h: ?5 E$ W1 |
A:Sorrel. 酢浆草。
- }/ g; @+ D7 c/ ehttp://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:
  y3 Y$ g! b8 T% ]+ @哪位厨师最早带来高水准浮夸的美食
4 c1 h( e) f+ p% D6 rAAntonin Carême 人名 安东尼·卡罗美! d, Y- y3 X- _/ Z5 ?8 p8 A$ }" s

+ k6 A% w6 v# @9 v, c, V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 e$ H. N. g+ Y+ [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, |$ _6 U, n0 q7 S0 J" o; q6 p
A:Cast-iron stoves         壁炉0 F! J. J* s- I
http://www.usstove.com/products.php?id=6
5 d; n) X; o+ W
9 g* D9 u7 [7 d! A28.The French term used to describe the roundsman, or swing cook, is:( V( ^+ _/ A& T3 u: e
法国术语,用来描述roundsman,或摇摆厨师是:
; `* O* M/ H" e7 o4 p) h9 q# GA:Tournant   图尔南
( r; H9 W* ]6 z0 ]( _# S4 S. @0 u  d( P3 H
29.Another term for the wine steward is:
' H. d( n+ q1 S/ s: Y葡萄酒侍酒师的另一个术语是:
# i) z+ l/ R. l' T3 k8 u  l. xA: Sommelier 侍酒师
# {* X( l$ L- B% e- y+ C8 ~9 S
7 v5 \! b2 O3 H/ o0 [" l7 ^30.Molds, yeasts and fungi are examples of a:
  Q3 @0 ~8 M3 g霉菌,酵母菌和真菌是一个神马例子8 |; }% u9 O, ~$ Q7 a
A:Biological hazard 生物危害
; v" X: e& W$ [# c! v1 d; |: ^7 s. P2 ~0 |
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 u' l0 X6 E$ x8 c: L' v/ I4 _; Y根据加拿大食品检验局,食品的危险温度区在多少之间:( Q1 J) _3 \/ k2 `
A:40° and 140°F (4–60°C)     4-60度" M0 x" X- |% O3 B& K. j2 }: \  h" k
$ H3 e( u* w+ |$ X
32.All bacteria need the following for survival:
$ Z8 M- ?3 v/ \  C" h所有细菌生存需要以下哪些内容:  [6 K" c" S* Z) k! s4 v5 c% A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 |5 f6 x' O3 n2 S$ e* M1 W# Z9 r% C
$ F: v1 l6 h* {* u6 o7 T+ r33.Which of the following correctly represent critical control points in a HACCP system?
5 l& x: u5 p. @2 i! c7 y! ]5 W2 I以下哪项正确表示了HACCP体系的关键控制点?
& U1 g, f1 c0 Y" q; eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 L# G2 G4 n1 X# M4 {. z5 x5 x# f: ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 H1 G( {5 m$ r: P3 t! s" X) `  r. y# j
34.Which of the following is not an example of a carbohydrate?
+ ~- @5 s% ~6 k! y下列哪一个不是碳水化合物的例子?
  Y3 ^5 c5 X, g1 b% xA:Essential nutrients 必需的营养物质0 A8 ]$ F# S7 ]- R1 R5 s
2 {. h. ~# v4 \) @% }- ]! h! T
35.The process by which a liquid fat is made solid is called:
( w0 a  \: j0 `* F% }) e* Y+ \1 w9 S液体脂肪做成固体这个过程叫什么$ p5 x4 y& w# v! J5 V! w- b
A:Hydrogenation  氢化
& y1 Z) ^( s3 C6 M6 \9 ]. [& U7 q" S. O$ v6 S7 J( \
36.Which of the following is not an example of a fat substitute?
: d  x: _+ U( r* g+ W/ W下列哪项不是脂肪替代品的一个例子! ]6 G7 N/ E$ {4 p) `* j5 k
A:Acesulfame K  安赛蜜K表9 }% K8 e& B/ a4 y; e+ k
9 H% N5 \1 `% f$ a/ ~
37.Health Canada requires that a product labelled "fat free" contain:, ^; L$ _$ q7 ~4 w
加拿大卫生部要求的产品标有“不含脂肪“包括:' |) W1 C/ F7 P9 E) d7 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 ?9 G; W  o9 W9 Z5 W% h& I
! g& {& S# n! z$ d. ?, I( j" ]7 G0 ^
38.Which of the following is not a problem associated with converting recipes?
% k* `3 w5 c0 U" f1 z% |下列哪项是不相关联的转换配方问题?
) V6 g4 T, V& N, ^A:Unit cost 单位成本  u8 U0 z1 m9 C* j, T

2 w+ M! m, I0 N9 a39.The condition or cost of an item as it is purchased from the supplier is called:: {" I6 a2 }, ]6 o, m
从供应商采购的物品的品质或成本叫什么! p# z" Y$ o2 r4 m+ X0 o, T7 C
A:As-purchased cost 购买的费用, M) _, Q( v' d+ p" Y. }+ M0 N$ b" b# i
: |0 ?3 t, G  i2 F9 a. C
40.The amount of stock necessary to cover operating needs between deliveries is known as:! H" a) i. P% J$ k  E. e
在新货到来之前用于日常所求的必要库存量叫什么" t6 J4 e0 Y! r# a
A:Parstock 基本日常最低库存1 I( S+ X9 O+ d6 ~3 o
; A0 d- T' e$ O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. L; C; ?& @& n下面那个缩写是用来表明正常库存流程?$ D6 f7 V/ F5 ?8 D6 b# M: u- t8 [
A:FIFO=FIRST IN FIRST OUT 先进先出
" K+ z5 m0 E8 _$ y
/ J( a9 U7 Q. F5 d, y4 j42.Which of the following knives is used to turn vegetables?: r3 ?7 `0 |6 T4 b
下面的那把刀是用来打开蔬菜吗?% p& ]! \2 ^9 q/ ?5 L/ y$ R
A:Bird's beak knife   鸟嘴刀
  Y- W9 i4 D, L* Z: _7 b; x, `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ n% s0 C" h8 O8 T* S2 n* q3 }8 H& O3 R/ o: m- g
43.What is an instant-read thermometer best used for?
" ]* q7 a; ^& z- v8 @即时读温度计最好用于那方面?; W% m! Z: E. T5 h& b4 N/ j
A:Checking the internal temperature of a roast 检查被考物品的内部温度* o5 U1 e- W0 ~* X! Q4 ^

3 h4 J* Y) I) x3 I+ H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 |. m7 H# o  ?  w" E8 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- K& U& L6 |; b# s4 |! yA:Cast iron 铸铁
: B5 ~  r5 w" R0 p7 u' o+ U5 l/ c  y2 q& N- A. u) Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% H  M0 t/ @) \$ E. V6 `& N
哪件装备下面有一个可移动的碗和一个S形叶片?  i$ w0 u5 E9 [4 u
A:Food processor 食品加工机
5 s, D& j# a7 ?' d* m4 Y) e! `$ ghttp://www.google.com.hk/search? ... iw=1263&bih=572
$ `) p2 q) g& K- g/ E& e
4 u! O8 h; |% E/ W$ {1 D4 `46.Which of the following is not a rule for knife safety?( I' J$ C+ n  a! r  R; f+ f
下列哪项不是用刀的安全规则?
: H) y' q% H; J) _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 l6 m5 ^8 ~. n2 I8 K7 k# T! v1 G: f

6 w0 F) }& y' `; f/ G$ ~* X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* S) r+ |; h0 ~3 S; ?/ s- [; K5 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; x3 u: _$ G) HA:RondellES
: g' t' S$ R8 _; p# ~" Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( g7 z, |" A% Y% ?$ O: j9 Z' r: u: h

. d4 ]: Z4 v& L- S48.Which of the following is a diced cut used to garnish soups?
9 ~& x: U4 `$ @) }/ G7 v: V3 ^' d下列哪项是切成小方块用于汤的装饰?, a- ?" V) W9 H& d4 N; K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; ~  w* l6 c5 F9 g) r% t/ k& A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 e( _. t/ u1 ]3 |$ O( Y7 Y
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!!——
) E' i% i1 A6 L. `( A. F9 }$ fA:Gaufrette
  l9 }2 N4 \2 Z( `: C. ~: {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' Q3 I! R# ^7 f) M! s; ~0 J# o/ qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 i% D( H* n. G; m7 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' E$ {; s* z: a* h8 H
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! I) e7 X0 m5 ]
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)% W8 f% q0 w9 y- u# {# O. @) q
A:Cilantro 胡荽叶 香菜
) t6 q' _; I& Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; K: z6 t$ i/ o" G/ x- t- V3 N
" x% Z+ T! q7 |7 G60.Allspice is made from:
/ b) N$ o6 z6 P* r1 D  @, ` 多香果,  多香果香料是什么, _0 d9 B  W7 B9 `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% I, o' U9 Z- }* Y5 J) tA:A dried berry 干浆果
: U& _9 [. p+ `, ]4 S
1 k2 }) d3 p8 u; F8 h6 f61.Which of the following are used to make a sachet d'épices?
. _6 {+ C8 ^4 E6 S下列哪些是用来做香包德épices?0 r% y* b' ^: j: H1 e8 }
http://www.sachetcatering.com/
4 v$ h* {# n* c7 x0 A8 g1 aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 k( j% r( ~( |1 k) `, ^1 o
5 U6 P5 x4 y4 w
62.Which of the following condiments are not soy based?9 Y7 |! y' S8 I- I) H# g% N
下列哪项不是酱油调味品的?8 |$ u5 q5 K& @% j
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% I" e  @" ^' S! m5 Z) x: t+ p+ x
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:
7 M$ H' d! O3 d# HA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
- ]0 A- w% V1 I' E8 E; z" D下列哪个步骤是不是正确的蛋清搅打程序?9 L# U0 @5 x2 s, [2 `+ `" Q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ r- q8 Z6 S3 k* ?5 Y/ u1 zA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing" z' z# M, o4 I7 a& r% k
炼乳是一种浓缩牛奶 是去除什么做的
" R0 X( W: K1 |& ?" U6 U' yA:60% of the water 60%的水
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- n1 D- Y! ~* i: K$ m* W67.A method of cooking that transfers heat through a liquid or gas is:, m( [3 M4 R9 P$ W5 ^4 Q
一种烹饪方法,通过转移液体或气体是:. Q. @2 V5 t, p% O8 f, t
A:Convection 对流, |5 E' V7 u+ ~, D/ Z6 j+ b

9 \& _  V+ A! ?5 X; [. f: U( T68.The cooking of starches is known as  烹调的淀粉被称为6 b/ f& f. y. D5 m* G" J, o# e( g
A:Gelatinization 糊化
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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?: X5 b  _& Y0 D# T% p
A: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:+ B  c, m9 y2 r9 o, D" d- ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; @/ S% P9 y1 }
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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' [7 M; S9 H9 Q7 E6 M/ _
A:Fumet 原汁6 B. Y% D5 P2 E/ K+ }, V4 t
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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5 H: U- y' C$ \  z: ?/ W' v$ s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 ?/ ^! C" u; J/ }2 w1 E! R, C73.Which of the following is a principle not used in stock making?
. ~* g9 Q- d8 N' c) Q. }下列哪一项不是用于制造高汤(低汤)的原则?0 D8 b$ h" S, P- H
A:Start the stock in hot water.开始在热水中操作
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; S4 j0 e$ U% U/ u8 o74.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. I5 T7 R+ _" H9 a
A:Remouillage 法语熬汤
0 ~. t* y! N2 y8 Rhttp://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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