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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。5 I7 n3 [" S' a. f' I
$ F8 g: {* {' Y: c1 [
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。
% S. Y  q3 b  A& T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
$ e3 k2 G( r! t# @: L. E1.Which of the following methods should be used to determine doneness in a New York steak?
5 l! L4 C6 x: N% K) t  s  b& s# b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)' v$ c' r5 _! ?/ T
A: pressure touch. 压力触摸
. ~8 Q& v8 q! g1 q. X( p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  m9 _7 z2 a, U. D5 w# L7 m' H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 E1 }$ p4 a; a# a
A: acid  食用酸# P7 p# x; j7 C" m  ]
3.Vegetables are major sources of which of the following nutrients?
  t3 |' H1 c( N9 T# X% X; m* o蔬菜中包含的主要营养有哪些
2 ]. @0 z8 e4 ^* M7 Y- ^A:vitamins and minerals. 维生素和矿物质。
" a$ V' J* a; W  {( q4.Cauliflower is commonly served with
! r7 x5 t  M# z2 v- Q, X花椰菜(菜花)最常见和那种酱汁搭配# }# @) H7 i& Q% S1 R1 j" z
A:Mornay sauce. 奶油蛋黄沙司
! H3 {, z! h0 Q2 r5.Which combinations of products are found in pie dough?; I9 w$ v; D  q2 h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* K* s! }+ k& V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ Q2 P8 }% d: y' q% s
6The French term for mussels is 法国语青口(海红)叫什么
3 m1 f3 o% Z' J: |5 [  [* LA:moules.法语青口,海红
/ E7 Z0 f7 N9 e4 I& |9 H& p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 Z& g7 Q5 p5 C, }
A:faintly fishy. 稍微有点似鱼味% n2 k' h4 \& @& K+ W- Z( V
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ S) H# m1 c& \  }: tA:2 days. 2天
  U6 {: W- d! o) v" t! O9.What are the principle ingredients in ratatouille? ' p% ^$ b$ T. a) Z* i, H
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- }' N% b0 I/ P! P; g% H
A:Zucchini, eggplant, green peppers, onions and tomatoes
# D. w; y% L" S# L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ j: j$ Y5 P8 y9 j6 z4 b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?# ~% y2 J. B8 a9 |. \' @
A:cook food in quantities that will be used up within 20 to 30 minutes.! U" W0 u; |/ y/ u. H# \1 k
大批量烹煮食物要在20到30分钟内
9 V: m6 ]& T4 ?9 N: |& m& |- t11.What person has the authority to issue a Health Permit?& l$ J6 [' P& ?) Z4 T2 P4 h
谁有资格颁发健康证(卫生证)。
& i8 s8 b* v' D- C7 x5 bA:Medical Health Officer.
- |% u. z1 G1 }( T2 X7 a医疗卫生官员。
+ \3 M- f2 c8 g8 _+ p" h12.For what period of time is the health permit valid?
7 {9 Q) A5 U. `* I+ M( r7 I7 }健康证的有效时间是多久?( g! _" ?) h: D3 E* Z, R& ~1 S
A:12 months.12个月, N: p7 |8 }% }' n* X& C9 y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' z- l( U# a# ], @: f) x5 O在食物和饮料准备区,通风系统换气的标准时什么
- _# x( n- q) ~3 Y: a4 B+ a" b/ ?A:08 times each hour. 每小时8次
$ c0 w3 A) t- |$ {14。The minimum temperature for manual dishwashing in the wash sink is' H) N+ _/ n5 t' ^+ s3 U% A* x+ y
手工洗碗,洗碗池的水温最低多少度?
, Q2 W$ n7 @1 H7 IA:110 degrees F (43 degrees C). 43度* \1 u: B/ i2 C1 W' E( q- w- I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' I- @3 f; r" e, F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ j# K. i5 N- f4 a0 `6 a- zA:180 degrees F (82 degrees C).  82度" k. P" u8 K6 X
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, S! r, c( K$ T8 a9 i
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ s2 \" Q( O! X7 z8 ]& b- r
A:en papillote.  法语自己理解
  ?* P6 g. a- X. D( Q5 a7 l7 L3 i17。Wing or Club is considered a
% E8 D, k+ L7 X: ~/ ?% W0 E; z翼和CLUB 被看做是一种...
: [* d/ o' ~  _; ]! O+ F1 [$ T7 pA:Bone- In Cut     带骨切
4 s5 r2 J7 {% {# J0 a! S2 X/ i18。New York is considered a   纽约牛扒被看做是一种
" F/ I8 ]0 {6 x7 V4 x, q8 O4 r5 iA:Boneless Cut     无骨切
! a5 G  d  m$ h! I4 j4 Y19.In general, a court bouillon for freshwater fish will contain$ f. V6 J/ x0 O5 k0 u4 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
. F9 a: {/ X, ?8 e' R( {A:the same amount of seasonings and herbs as a bouillon for saltwater fish., q) A1 ~/ s6 G% J8 t* ]0 e
和做海水鱼同样数量的调味料和香料
0 ]/ {6 Y) D% B2 |20.Anise is very similar in flavor and appearance to
6 P/ c! w# T1 {' F5 C- b% x八角和下面的那种原料有相同的味道
' y+ |9 m. d, R0 X2 bA:fennel  茴香0 \% g6 c7 y! D# q* H7 V" Y: `; g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' s8 n! j' v/ [' w) `
下面那种原料更像大葱且有平面的叶子. t1 h8 j, S6 w7 n# d6 a
A LEEKS  似蒜葱 (这边人叫京葱)  G! ?; w5 F) }, `& K
22.Which of the following cutting shapes refers to a small dice: }- |+ u* a/ z% M% y
下面那种刀切形状指的是很小的粒(末)) z" ?7 ?  X% F$ S8 L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, m; G6 p& Y0 z6 Z
23.Oil is added to the water for boiling pasta in order to  Y- F- s' r+ _6 K, s; f' B
向煮沸的pasta (意大利空心粉 )中加油是为了# P' v. r9 v% d- W& B
A:prevent the pasta from sticking and to minimize foaming action.- k3 k/ ^2 a1 Z+ b
防止面条黏合并降低发泡。
! f, R1 T/ V/ Q0 J24.Which pasta dish features pine nuts and basil?/ `4 \8 P8 ?% ]
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 M2 N+ y$ |& U& P7 @9 n. j
A:Pesto.一种绿色的意大利面酱 5 T) d9 [/ ]% A8 M% `' D- }4 b
http://www.tianya.cn/techforum/content/96/563836.shtml
# F5 M. T* {$ W! K5 B5 M& X3 Y: b3 J. A& j  A/ f# b7 m: t% f
25.Which of the following is a spring vegetable similar to spinach?# P: M( |/ g- }! K' J
下列哪项是一个春天的蔬菜类似于菠菜?4 K, y* m1 K/ _7 ]3 }# t
A:Sorrel. 酢浆草。
( P6 d' n4 n2 D4 g- }! Dhttp://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?
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:
. g/ B5 W3 \: @哪位厨师最早带来高水准浮夸的美食$ ]- N4 j2 m4 V0 u- U
AAntonin Carême 人名 安东尼·卡罗美4 Y1 Y+ \  F$ f- x* }. g! G. z0 l' f
2 ^5 T  u+ k3 A- ]# f* _
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) q' Z  m9 P+ T' B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; l# k$ I; _  X3 Y
A:Cast-iron stoves         壁炉
3 \; V. e0 ?1 @$ ^http://www.usstove.com/products.php?id=6/ U8 r2 t1 u  b0 b

$ p# N7 d) k2 r7 U( e& h28.The French term used to describe the roundsman, or swing cook, is:
% p! t2 \* R2 Q3 b, F, ?3 l法国术语,用来描述roundsman,或摇摆厨师是:3 _; A6 o6 w- @) J' L
A:Tournant   图尔南
  j' X1 W  W+ i, v. Z' c* i1 o& ~* x. j! \2 b( u1 i. u0 J# s/ s! T2 A
29.Another term for the wine steward is:* C* Y  k$ T1 i: k9 G& V
葡萄酒侍酒师的另一个术语是:1 [9 N5 g; `) W
A: Sommelier 侍酒师
9 g+ R1 q1 t) F0 w1 A3 j) x4 n( G( |. K4 x4 i, g
30.Molds, yeasts and fungi are examples of a:
5 B/ a% h2 `" ^霉菌,酵母菌和真菌是一个神马例子
% h  X+ T$ i4 }! ~+ ~) JA:Biological hazard 生物危害; v, Z3 i9 {6 D1 f9 B# J* W7 |

2 z/ H5 t4 ~8 T3 y# d! x* v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 g2 d2 H* F$ |0 H: H; g' l根据加拿大食品检验局,食品的危险温度区在多少之间:
3 y* a9 m* U7 \4 G( d6 p/ dA:40° and 140°F (4–60°C)     4-60度
  O6 ?" L' c+ n* [# D
2 M5 ?" y, i/ `. k* }32.All bacteria need the following for survival:/ L* r9 Y2 O: q+ ]' R
所有细菌生存需要以下哪些内容:
! K1 C8 t/ Q, |+ J6 B" ]( A+ pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 _) n# J/ {8 v5 _/ P. d+ g
+ z8 C5 x8 i2 A6 k; Z33.Which of the following correctly represent critical control points in a HACCP system?- ~7 B5 `6 A* e/ n( |6 E$ r
以下哪项正确表示了HACCP体系的关键控制点?
4 ?9 u/ A$ w" _5 N" gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 T% g9 R0 e9 _% L$ V: C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) `0 w4 w( N5 o% R4 s" x0 G  X" a% B" o2 S
34.Which of the following is not an example of a carbohydrate?! c: b0 [3 k2 K5 @& r3 g9 O0 _
下列哪一个不是碳水化合物的例子?
% G- l: E9 a" ]8 Z  PA:Essential nutrients 必需的营养物质7 p1 |; \  h5 ^: G

6 z& W* V$ |* L  y3 |, k6 _35.The process by which a liquid fat is made solid is called:
5 K" m. j" ]; N+ ?* w# U# w液体脂肪做成固体这个过程叫什么# J" Z5 G( M! |( D
A:Hydrogenation  氢化# d4 S8 a3 B& k

4 m" @8 w7 \# A' n36.Which of the following is not an example of a fat substitute?
8 [8 ^5 s: s8 {, L1 _下列哪项不是脂肪替代品的一个例子
0 h5 z# c! z# M. bA:Acesulfame K  安赛蜜K表
+ z; G, i# t& _' d3 ]( O3 Y! ]# Y; q8 k0 D7 o( X  E
37.Health Canada requires that a product labelled "fat free" contain:
2 z/ k- l1 N. z加拿大卫生部要求的产品标有“不含脂肪“包括:
; \; f2 e7 e8 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" p3 _( q  u! b1 q& _, F7 a6 C5 J0 p: h( {
38.Which of the following is not a problem associated with converting recipes?+ v- F7 [( {, ~$ x6 X- R. B
下列哪项是不相关联的转换配方问题?& Z; M) S! `& o% y1 t- H( h
A:Unit cost 单位成本
4 `9 k4 \; ?+ `% b
8 G: f2 z$ f7 C. D39.The condition or cost of an item as it is purchased from the supplier is called:; L" Y6 S2 O( L/ U! b9 {
从供应商采购的物品的品质或成本叫什么1 z1 ?4 S% b1 _6 i
A:As-purchased cost 购买的费用
' e8 ]: z- b, [0 u6 X
- ~, g# _% M' \0 h+ u3 }, u40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ |$ u- X# ?( J* o在新货到来之前用于日常所求的必要库存量叫什么
5 f5 K; b. q" h; P" v5 eA:Parstock 基本日常最低库存: c/ F2 A8 J1 s% d5 b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: {- V2 S: r  w/ q% q3 H* z! i
下面那个缩写是用来表明正常库存流程?
6 ~& t$ S! a* `" Z3 hA:FIFO=FIRST IN FIRST OUT 先进先出" T% r, \8 Y* n1 ]5 g6 f; }
1 m; `0 u+ A+ Y# [4 ?4 f3 S# s
42.Which of the following knives is used to turn vegetables?
7 K; u5 M9 o% P! l; Z下面的那把刀是用来打开蔬菜吗?
" X: M& i/ Y' nA:Bird's beak knife   鸟嘴刀5 W' H7 C3 e3 r8 Z3 Q- h1 S' S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. Q4 n. {( w- l9 H0 }4 r/ T; H
5 p' W8 R0 ^: z7 Z' j# p2 a! K- p0 W43.What is an instant-read thermometer best used for?
$ S! D& X" b4 n2 C( y5 I1 [1 k( U( z  h即时读温度计最好用于那方面?
! u2 C# S5 e; BA:Checking the internal temperature of a roast 检查被考物品的内部温度
$ j) Q: ]) v, n9 Q# ?% N) a  J6 K( `
( ~# i3 L5 _! q2 C0 Z6 y8 P/ L5 B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 |$ ^/ B6 e( }/ f下列哪些金属材料受热均匀,通常用在铁板而且非常重& @- p$ U" T9 o
A:Cast iron 铸铁
4 y! W7 t( n0 `) ]- F# @
3 y( N& l. F- Y. ~- S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ q: O) v9 {3 x  T1 J! S8 e# u哪件装备下面有一个可移动的碗和一个S形叶片?) W4 u' s! J1 n
A:Food processor 食品加工机
% m* i( ^0 N' m; \: U/ U5 M  x: Zhttp://www.google.com.hk/search? ... iw=1263&bih=572# o  I$ V5 q1 `* f  W0 l

, ]4 X0 N( m- U+ O' K46.Which of the following is not a rule for knife safety?
  b0 p' N0 G1 \; M  P0 [下列哪项不是用刀的安全规则?# U3 J, M( c' [  A$ Z/ `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 Z/ F" O0 X6 m2 i5 @& F4 k
2 ^4 {" \: x' h0 k5 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# [2 |; d& C" Y# ^  L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 X- {3 {, W! o6 i- S$ ]9 D8 Q  ]4 uA:RondellES 9 b9 k  y8 W% S$ O# N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ Q9 d4 h, ]# O2 H* L
/ w1 D' e5 D1 v/ V8 N" E& x
48.Which of the following is a diced cut used to garnish soups?
! O0 S: ?% D4 i# B" R+ a- N# \# {下列哪项是切成小方块用于汤的装饰?4 u' m5 Q  W: x. }" X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! C. ^. e8 t7 a3 S6 v7 \$ c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 c$ w  X  n! M3 S4 r; a( C- 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!!——
' c% F1 J- U1 o0 L0 pA:Gaufrette % w$ `8 M; j7 B6 d% Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: h8 X. F* Q5 q$ r" I) @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  F8 b+ n9 u/ M) t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. J9 q9 l' e: I( d- d! [  N
$ v# M: U" [8 Z+ r" m
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 o% W2 w. ~% }! b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)! C; \2 t( a0 v, T3 @
A:Cilantro 胡荽叶 香菜( i$ E& E# [) Z) J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ D- z$ E- d3 X( y  y/ \) w: m* Q  C! B7 M  n; m+ _% L7 V
60.Allspice is made from:
6 b; w! ]* L1 U: g/ c; b 多香果,  多香果香料是什么- L. F) W9 {% w+ a; H) p+ P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" _. G# `; [. m& I" I" _6 M2 sA:A dried berry 干浆果
/ p4 b- ^. M7 b8 ^' r$ M$ c! I0 J$ k' E7 P. ]/ q. j, a" I  r. W
61.Which of the following are used to make a sachet d'épices?
2 @2 s- x% a. X6 y下列哪些是用来做香包德épices?
/ I, l! T4 Q( g  d; p% rhttp://www.sachetcatering.com/) S9 Q7 \6 g# Y2 G! n# b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 m; z6 `3 ^' f' |) `* @62.Which of the following condiments are not soy based?
; v' E* O% ^5 Y4 n9 |* o6 Y0 |下列哪项不是酱油调味品的?3 _4 J2 n. }) J3 s" s3 i% v2 O
A:Wasabi 日本辣根
5 T  J. C7 m  z8 X8 R' O7 x* w
* x! i3 v; M1 v) Q! q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  `. a4 V) F! i0 R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:
2 S7 x/ Z6 Z# Q$ lA:Pasteurization  巴氏杀菌" n, f1 Q$ t$ H+ k+ u9 d% l9 U
: k; Z( L; r& C' }! L" l3 h
64.Which of the following steps is not the correct procedure for whipping egg whites?; a& v/ \/ ?7 G" h7 L- }" G5 x: u
下列哪个步骤是不是正确的蛋清搅打程序?
- p7 h$ ]  _+ d; q" MA:Allow to rest before use. 允许休息后方可使用。: n# C* {# u" r$ P2 ~

; C* @/ F3 Z' u% d$ I5 I  {65.The weight of a large egg is between:一个大鸡蛋重量介于:
. i9 V8 d3 d% r) @A:56g and 63g 56克和63克
. ?9 m+ a% d% o/ _4 P7 i% ?) C: w% k2 }% d, z( Y
66.Evaporated milk is a concentrated milk that is produced by removing; \$ C3 S% p9 L; o& e' y
炼乳是一种浓缩牛奶 是去除什么做的
+ Y+ R$ h7 k' d5 r$ Y% g' b8 F5 pA:60% of the water 60%的水
5 R. I! x7 F9 n# O% G: E" f
7 h4 b' c1 `2 {67.A method of cooking that transfers heat through a liquid or gas is:+ k9 m/ d7 g' ?% Y- w# C4 ^5 R6 w
一种烹饪方法,通过转移液体或气体是:
  Z0 a2 q" t$ X. x" b' D8 S% `1 ^A:Convection 对流
% v0 \; `9 z  i  d: z! c3 @0 z; X9 |% r3 V# {6 M
68.The cooking of starches is known as  烹调的淀粉被称为8 `& a% G$ B  Y5 E
A:Gelatinization 糊化5 u% s( N- R( J( @7 Q
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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?$ I; g8 i2 Y: l5 }1 N  w4 h9 A) q
A:Braising 烤6 B8 a2 _: d3 @" p4 }8 U

* `& t$ @# x/ O. f4 m1 \" W70.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:
  n" w3 D+ i, {/ WA: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9 g, V0 i  ^1 r2 J! }$ ^1 f: y
A:Fumet 原汁+ l+ }: m% n/ E3 p; w& U

$ F5 L$ \' U$ {6 H72.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3 o8 a" E% W5 b7 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 c  h  [  @; B  E8 Y

7 A+ O) G4 n( Z( p% u73.Which of the following is a principle not used in stock making?$ X' G. e& Q2 Y( N+ m! A( w8 S
下列哪一项不是用于制造高汤(低汤)的原则?' n) b- d% V) a; O9 X6 M' A2 J
A:Start the stock in hot water.开始在热水中操作
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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: ]8 d) D) ^9 ^8 s4 i: ?3 s* x/ T
A:Remouillage 法语熬汤7 \7 U! N/ a, V' Y6 Y+ u$ d; b
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