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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。3 Z6 O# j' o5 T
$ j) Y) F7 }, g& m$ [. C
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。
3 d+ O4 k2 ?/ o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1 H) e% ?: n1 _) N. x; M$ e
1.Which of the following methods should be used to determine doneness in a New York steak?0 j+ E' p& Y2 A1 {! j7 n
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)
( Q; Y4 E: I7 [" H5 Y, jA: pressure touch. 压力触摸
0 u( l" }- [# m; M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) {- T  X& w7 R) d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( u0 w1 i$ A2 d+ B
A: acid  食用酸$ O/ S5 _- g; q( R7 _7 Z* F
3.Vegetables are major sources of which of the following nutrients?. c- a$ X; o7 B9 @; y, Z: Y
蔬菜中包含的主要营养有哪些
" i# M+ {. e& h: ~# c1 [A:vitamins and minerals. 维生素和矿物质。
: R$ K  R# p' K& W% \# s$ V4.Cauliflower is commonly served with$ f: N) N: I7 J. @5 Q+ _4 V
花椰菜(菜花)最常见和那种酱汁搭配
9 Z2 d# |+ {+ n" F$ {% l& ]A:Mornay sauce. 奶油蛋黄沙司9 ^$ E* D6 n2 G& x  n% K; A9 F4 z
5.Which combinations of products are found in pie dough?7 f4 Q: ?# c7 U& k9 E  \
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 |' u. \: `- ~8 B" l
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' ~' _, B4 z4 u) O& f6The French term for mussels is 法国语青口(海红)叫什么
8 x. V! |( o; m& B7 p, kA:moules.法语青口,海红1 K( U7 V5 [* N: d
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( @  v7 h2 j8 f, I# NA:faintly fishy. 稍微有点似鱼味
5 y- y4 ^0 s- u$ v& M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ C1 M: K0 ?$ {! E1 A* {
A:2 days. 2天
  G- U$ b% ~3 i% L/ @& ^1 T" k, ~9.What are the principle ingredients in ratatouille? 7 g' d, D/ ~0 r# v# P0 q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. b- n  B9 p7 O; d; G8 O1 nA:Zucchini, eggplant, green peppers, onions and tomatoes$ p) j8 M, g* ^) a2 }
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ x  q2 ~( [- E' ?. S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' H+ ?3 ~3 j& X# K! J. ^9 d
A:cook food in quantities that will be used up within 20 to 30 minutes./ \$ x9 Z' t5 `2 h
大批量烹煮食物要在20到30分钟内8 P7 W: \' e$ g# N- v. V4 S
11.What person has the authority to issue a Health Permit?
9 _0 ^5 ?) x; f; r) }1 I. v谁有资格颁发健康证(卫生证)。
8 b0 i9 m6 d. ?/ yA:Medical Health Officer.$ p; x+ q2 J6 Q+ S3 M4 k/ y
医疗卫生官员。
# M& F2 ~5 ^; e12.For what period of time is the health permit valid?0 |3 ^9 V9 ]( O% @. b3 ]1 D( X2 P
健康证的有效时间是多久?
# r  b- W8 K8 k1 M  M4 LA:12 months.12个月
% q; e$ L/ O6 b+ Z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# O& S  t1 W$ m0 L/ G在食物和饮料准备区,通风系统换气的标准时什么
: R& V) c2 O$ c8 u$ S. A6 q% O2 R7 G  EA:08 times each hour. 每小时8次% e% r: a) J( n, C
14。The minimum temperature for manual dishwashing in the wash sink is* [/ M% S3 ^' V
手工洗碗,洗碗池的水温最低多少度?
" |; D9 W" O, j* l& ~A:110 degrees F (43 degrees C). 43度0 r9 c; P) _1 ?# y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 g0 x) P, i2 d0 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" `6 w& C# P+ g  E$ XA:180 degrees F (82 degrees C).  82度
( i, C- U8 B) o' R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ Z; @% G% n8 {: N( e' l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ C- ~: u0 k: @; m& I- yA:en papillote.  法语自己理解2 y5 ^1 G8 A, N# N4 i
17。Wing or Club is considered a" w9 D0 d0 t; Z0 L/ y- \% s
翼和CLUB 被看做是一种...
3 T( `1 ^# g  W; f) M, qA:Bone- In Cut     带骨切  F; m( \: ^2 R6 r! p
18。New York is considered a   纽约牛扒被看做是一种
9 |7 h. L' `3 [6 W: L4 R" z5 OA:Boneless Cut     无骨切
3 [; A9 h0 t6 v8 \7 G19.In general, a court bouillon for freshwater fish will contain
) T8 b; x% Q( R0 H# u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
/ x- ^1 w- R  X+ o7 t5 R7 ]; d8 tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 e) F0 R8 A/ F* J
和做海水鱼同样数量的调味料和香料
9 _: h, I/ E+ B  e  R: k( j: a# O2 s20.Anise is very similar in flavor and appearance to
, Q  e9 \! Q0 ~8 O6 y1 O6 s5 i2 y八角和下面的那种原料有相同的味道* O  J$ M# N+ I: p& c+ l9 o0 R
A:fennel  茴香' D9 ?4 h' {4 Z7 g! f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" J2 G$ Q2 K% Q1 M: @+ X( @下面那种原料更像大葱且有平面的叶子
$ A4 m# L# R7 @" dA LEEKS  似蒜葱 (这边人叫京葱)
- x5 \) C! ^* s; j; `22.Which of the following cutting shapes refers to a small dice- R2 m7 ^8 o7 {8 c2 g! r! o
下面那种刀切形状指的是很小的粒(末)
: U( L! e9 o2 UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。) K5 {) E7 D/ M8 |3 [
23.Oil is added to the water for boiling pasta in order to
6 ~6 V6 D5 P; G+ h1 I9 v8 m向煮沸的pasta (意大利空心粉 )中加油是为了
. d; H& [$ f/ J& [  dA:prevent the pasta from sticking and to minimize foaming action.* J7 b% S  g9 ]4 v
防止面条黏合并降低发泡。
1 ?& |. ]6 \, g* \  x24.Which pasta dish features pine nuts and basil?; i3 W2 D0 T: e8 ~2 A  B, l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& Z  B" ~2 J! I4 NA:Pesto.一种绿色的意大利面酱 % v+ M; a& q5 s& j% o; q: Z
http://www.tianya.cn/techforum/content/96/563836.shtml9 i- Q# z8 f' U" r

" u+ W" `) A$ R, ?) U25.Which of the following is a spring vegetable similar to spinach?# Q2 x& m5 ~" d7 B! e5 w
下列哪项是一个春天的蔬菜类似于菠菜?
, G! _" l( h! c2 y0 UA:Sorrel. 酢浆草。
: Y( ^  w8 _: B. z" M) u0 |4 \http://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:2 {5 [( x2 Q3 E+ m7 j
哪位厨师最早带来高水准浮夸的美食
+ s. e( a/ r" @  X$ W# PAAntonin Carême 人名 安东尼·卡罗美. p/ x& E- e) R0 A' x8 o

  `. s+ a" @1 ^1 ]. D* T/ D9 L4 ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 v/ z5 m* K" C$ v% O5 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ Y0 L( ]. ]) w; H9 qA:Cast-iron stoves         壁炉, I3 V3 `2 z+ p3 L
http://www.usstove.com/products.php?id=6( D  l$ C8 N/ R- l/ O; Y# h
2 L$ O3 x8 j9 d, K, v9 ?; m
28.The French term used to describe the roundsman, or swing cook, is:
" L3 x$ U  y& c2 _* F* a$ U; s5 c法国术语,用来描述roundsman,或摇摆厨师是:
  |5 }% _, L6 b' o: SA:Tournant   图尔南2 c0 Q- [( ?* }) ^& [" v2 V

( o4 ^9 ~* e6 F, ?. `$ T29.Another term for the wine steward is:9 b3 n5 {+ l$ ^3 H& V- @9 B% |8 X4 ]
葡萄酒侍酒师的另一个术语是:; w3 o3 p2 S9 I6 `; E/ h' l
A: Sommelier 侍酒师4 r# C7 ^8 o6 w- [1 d

1 B6 `- e; F5 q! |! O/ G% k# ^30.Molds, yeasts and fungi are examples of a:
9 U& a& e8 P* q3 S霉菌,酵母菌和真菌是一个神马例子
' @; @/ b& `; S9 L7 ^+ vA:Biological hazard 生物危害1 R7 C# H3 D" s' j- m

# N- O6 J- |1 Q% s0 W3 v2 f, i! o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& @: H6 K+ _1 K* o; B- @% D9 P
根据加拿大食品检验局,食品的危险温度区在多少之间:
" |+ `; ~0 X  M6 X5 E9 t& x0 eA:40° and 140°F (4–60°C)     4-60度
) x" W7 L) L7 R; Z& {( K+ }. Y
/ f( j- @4 D* n+ G3 l) b5 W; \32.All bacteria need the following for survival:) V1 N7 E( f! W. m( v& i# `
所有细菌生存需要以下哪些内容:* L; u: d7 F* M3 \
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 I" t" ?' J: V4 Q/ g
/ @, l  x+ X- y1 T9 B; f% z! d33.Which of the following correctly represent critical control points in a HACCP system?
3 ^, v2 o" w8 \) u0 G* v以下哪项正确表示了HACCP体系的关键控制点?5 b9 q& ?4 O& C) F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 f$ A0 c; K# B$ z3 S# z$ v食谱,接收,储存,准备,烹饪,保温,冷却,再加热
6 L3 W# [0 A4 @; n* G! H2 F" l+ S. @$ E% _; l
34.Which of the following is not an example of a carbohydrate?4 _1 N% n6 m9 ?9 Z+ W
下列哪一个不是碳水化合物的例子?  X# R5 o7 b# L( a8 g5 f
A:Essential nutrients 必需的营养物质/ j" r1 ]( t1 l' ]% N& ?5 |
( F1 M' F: U  ^. d
35.The process by which a liquid fat is made solid is called:
4 ?3 Y* c: a& T& b5 _  z8 k( l+ \液体脂肪做成固体这个过程叫什么: N4 |& z; f5 O3 r+ ~& P! L4 @
A:Hydrogenation  氢化1 m' q1 k. h. T2 [5 f
" y! W+ e% G: y1 z) Z
36.Which of the following is not an example of a fat substitute?/ u% e$ p$ t2 X1 D; l9 H' ?1 A* x
下列哪项不是脂肪替代品的一个例子1 p6 z* O8 u4 A9 j) J
A:Acesulfame K  安赛蜜K表
" Q" p- w3 A! u) ?; R! A- U) p$ p
6 X) z7 Y6 h% a37.Health Canada requires that a product labelled "fat free" contain:
: i- v6 y4 s% R5 O& S+ ^加拿大卫生部要求的产品标有“不含脂肪“包括:) d) J0 g' M+ n: w( W6 I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
, }7 l% f! r$ c! W' u) s. t2 k6 @: Q$ M, a: _
38.Which of the following is not a problem associated with converting recipes?) {  [3 w# G9 Q3 q; ]) ~
下列哪项是不相关联的转换配方问题?
- P: V/ c2 B- Y1 [, s" ZA:Unit cost 单位成本" M! ^& B0 r3 J" ^9 w' N
) w. H% `  h% a, j' E
39.The condition or cost of an item as it is purchased from the supplier is called:* K. N4 M  B% b$ q2 r1 J
从供应商采购的物品的品质或成本叫什么
& j: {( p8 t2 v/ u' a, t% |: b: BA:As-purchased cost 购买的费用! a" l7 w& d: Y4 e( s

1 x! F" o3 p: N2 W% |( K4 @40.The amount of stock necessary to cover operating needs between deliveries is known as:( E% I6 [* @; h: I  t
在新货到来之前用于日常所求的必要库存量叫什么! g; ^, X0 p- u5 l8 Y
A:Parstock 基本日常最低库存3 z# ]; r5 }0 |5 L0 ?* e+ D8 B
* }! r( M9 W( S/ s! @& z: y
41.Which of the following abbreviations is used to describe the proper rotation of stock?% ^" {% K4 D" ~- Z# P$ \/ N
下面那个缩写是用来表明正常库存流程?9 r; w1 I" K: U
A:FIFO=FIRST IN FIRST OUT 先进先出6 u% E+ c2 j3 [) Y) q. d

4 j7 ^' }# s6 e% Q3 A42.Which of the following knives is used to turn vegetables?
7 X+ u5 L2 m2 i下面的那把刀是用来打开蔬菜吗?
! M( D0 t2 n% r7 oA:Bird's beak knife   鸟嘴刀
0 x8 B8 p* {8 G5 E' \1 khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ Q! n7 Q, l+ e7 q
$ {) G3 x3 f% H- q2 @43.What is an instant-read thermometer best used for?5 B' s6 ]* D' N7 \- ]3 \% f
即时读温度计最好用于那方面?2 J7 w- x0 S8 K5 V' F4 s; M, d8 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度: [% K) N- f7 k& M. D
2 a( v* D% H6 G1 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, P9 ?) K! \3 Q2 j; ^/ E3 L下列哪些金属材料受热均匀,通常用在铁板而且非常重2 w& }! V0 O; M* f" `% R& D
A:Cast iron 铸铁3 S  t; M/ {. A0 H1 G( z9 O
% H# f6 B. D. o9 h; M6 v( Y. W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* G. K) s$ O3 g$ p# q: x哪件装备下面有一个可移动的碗和一个S形叶片?! i$ Z1 U. T) ^+ v* A( I4 V
A:Food processor 食品加工机8 L6 X9 }, Y- m" k' I# E
http://www.google.com.hk/search? ... iw=1263&bih=572& l2 j/ ]5 j0 ^; @

' L7 Q! R6 Y5 n1 |( q1 J46.Which of the following is not a rule for knife safety?
5 r6 f8 x, F$ I下列哪项不是用刀的安全规则?
' h% F3 j  F+ k0 W$ O/ [/ KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ p! n0 }, y0 O. a" O; ^8 |2 W8 J3 }4 p* y! K! Q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 O3 f5 ^! l- A0 X' |/ e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' c* \; o" i( v* p% |, }$ i
A:RondellES 0 L9 I0 |6 q, z* E- ]" u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. J" t6 n% U" m+ D$ z6 _

/ o- O  Y3 X4 k8 A# D48.Which of the following is a diced cut used to garnish soups?5 @! Y' z' ~; P; \; l6 y# Y
下列哪项是切成小方块用于汤的装饰?
, k! @  w- u' w$ _  ]) W! O9 N! ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( ~" t5 ^/ s. F1 W5 w  ^$ u# }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 w' I0 ?1 @& a' [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: u7 x3 v( }4 ?5 ZA:Gaufrette " R4 T- j8 X" }2 L  [! ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 l( |$ z' v% }( Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ L5 X6 q9 l2 G; `5 Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- K  r. ^/ F" I) I* J# S
* q2 v. G2 s1 O; G, n
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 z: Z3 V. E$ X6 y/ `7 J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)& f$ A' i4 y7 g; R
A:Cilantro 胡荽叶 香菜
& h/ G- i' W# m' G* P5 o) _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  P6 W( m) @6 ~4 d7 e' l6 T3 {+ [/ [/ a' j3 f& z) q- G7 w2 ]( A1 X
60.Allspice is made from:9 n# r/ h# A' i* ~8 a
多香果,  多香果香料是什么& y+ F7 X8 M- z2 }& A; o' W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 x. N0 Z% p3 F! ]A:A dried berry 干浆果
7 {+ N9 n& i* R) n$ t/ S6 l
. N2 Q; m% i" k- u) T/ D! r! {0 I61.Which of the following are used to make a sachet d'épices?. V6 P* c& M1 h7 {# G& C
下列哪些是用来做香包德épices?
' w/ }; G% z4 N. b3 i. l% i% _( zhttp://www.sachetcatering.com/
0 K) ~. a. y. ]" WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 P$ L# M% J: N  |* ?& [. W" K+ E+ H' S0 l" c
62.Which of the following condiments are not soy based?
# t' r2 R& }% I1 x& \1 Q: e下列哪项不是酱油调味品的?
6 k& ?# J8 s% E/ N2 z! q5 Y+ P  fA:Wasabi 日本辣根: g# j3 x7 W) N! z. e0 ^' ^( H
7 H. z7 P- D/ |% W) h: L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" H& N2 d; c* n# }
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 e! ?6 o$ ], S
A:Pasteurization  巴氏杀菌. F& {/ q- P$ K" C/ F* s
8 H: a) N2 o) I$ S: ?" U
64.Which of the following steps is not the correct procedure for whipping egg whites?* F( s! h% o6 N
下列哪个步骤是不是正确的蛋清搅打程序?
. K3 d7 P1 a" \) Q6 P8 e& xA:Allow to rest before use. 允许休息后方可使用。0 w% E6 q2 w" q! \: o

( {6 ]6 \% S' h* {% l/ \% K+ O/ m65.The weight of a large egg is between:一个大鸡蛋重量介于:
; L1 ~/ a8 L. ^A:56g and 63g 56克和63克
/ z) A& F" p5 i0 l6 r/ u
0 _6 N9 R& \1 L/ W  W0 U5 Y' F66.Evaporated milk is a concentrated milk that is produced by removing, i7 M( \8 d; K0 N7 I: M
炼乳是一种浓缩牛奶 是去除什么做的
* S6 u, _: g$ P8 e5 [( p8 l6 BA:60% of the water 60%的水
+ K2 M2 \3 H  R
" Y9 I* p" J; d" ?7 _& \  p3 I67.A method of cooking that transfers heat through a liquid or gas is:
0 P- T7 z' }* Y  N8 E  M一种烹饪方法,通过转移液体或气体是:& s2 A2 `1 c* Z/ z* H6 q  x
A:Convection 对流' e) h/ Y2 ]% r; x0 m* x
! Z# p; V8 [' K0 p& h
68.The cooking of starches is known as  烹调的淀粉被称为0 \! j+ U& Y% ?5 k) o) E7 L9 a
A:Gelatinization 糊化
  {. z  h9 O3 {  {3 ~3 r% o" z2 y& h1 K0 |' y% U+ I- f* S! A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" w' x- S' u2 p& R
A:Braising 烤
: ^; M& H" u  X! R; y& n) R, X
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:
# y6 u  h. P9 d. K4 W8 d' oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 ^; y6 y' k: @

% s- w" m) T2 h- ?/ u71.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* k3 c$ Y, {: ]
A:Fumet 原汁6 e  m3 f- F$ k, R/ D: a( i
5 P5 ~" V/ E3 u" L" d, z5 F
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7 C/ \  \! b' `: ~$ B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ \1 t& Y5 B0 A& v/ J8 O" l$ G: E$ J$ A% z! K
73.Which of the following is a principle not used in stock making?
9 W+ g. E/ r* ]" k, ^3 Q下列哪一项不是用于制造高汤(低汤)的原则?3 V8 T# e5 m& u. e6 i; b: u
A:Start the stock in hot water.开始在热水中操作
, W1 D5 ?$ U5 D7 V% }5 Y; U" T; q+ R. ?  X1 F
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
/ u7 g- P8 \4 j0 [9 IA:Remouillage 法语熬汤" v; K, G+ ~: r1 B; [* |
http://www.haibao.cn/blog/post/176242.htm
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