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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。
! O- T7 h! ?" P' j- p" r* V% X# D0 B8 r/ O5 X: R; @. `
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 L  g3 _) Q. \2 h" s( b8 Z3 F' ~) L
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$ `7 _  k( d! D$ ]$ @# j
1.Which of the following methods should be used to determine doneness in a New York steak?/ v1 f# R: j$ C) g
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 L3 k/ u. Y2 B9 l8 _9 A; g( EA: pressure touch. 压力触摸* K0 P* i; d0 g. A0 K3 g6 ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& E; A5 b! g& x. S3 d& y4 A8 f
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
& r3 L7 y! t( y2 KA: acid  食用酸
2 h; i" x9 n2 [5 p3.Vegetables are major sources of which of the following nutrients?
, N& v6 |  G' a! D; F蔬菜中包含的主要营养有哪些
  r: q2 j1 j! s8 iA:vitamins and minerals. 维生素和矿物质。
8 r0 Z6 p4 Z8 h2 H; p- ^4.Cauliflower is commonly served with
% h. ?, i, ^# Q. g花椰菜(菜花)最常见和那种酱汁搭配
# r* e3 ?7 F, A* L: z. A8 uA:Mornay sauce. 奶油蛋黄沙司
  T. y$ E; F! b5.Which combinations of products are found in pie dough?
  O3 `1 f$ G. G2 E' K4 b7 G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 m6 K% Y  u" U4 g5 j' ?+ Z1 |$ _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" S6 c) P0 K1 j# B7 M9 _6The French term for mussels is 法国语青口(海红)叫什么- A/ r6 w3 X( v" U; I3 K
A:moules.法语青口,海红5 m% `4 B6 {/ D1 l* e% _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  Q) T1 V, D# hA:faintly fishy. 稍微有点似鱼味
. K2 J9 x1 }; H8 H0 a+ U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 s* v0 E3 ^3 E, ?+ ^& Y4 B$ ?A:2 days. 2天
4 P7 @; I+ y: m5 Q/ H4 J7 j. n9.What are the principle ingredients in ratatouille?
( O+ I' S3 A/ {6 v- e" a: Z$ f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 j$ x' c: q5 h3 l8 U
A:Zucchini, eggplant, green peppers, onions and tomatoes; R1 V* t% i/ I) t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 R# \/ |* p9 ^9 r. z( V6 V2 m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! H! b( q/ z% q' G# v- I$ C
A:cook food in quantities that will be used up within 20 to 30 minutes.3 o; d) z3 t7 g1 ]
大批量烹煮食物要在20到30分钟内
5 @2 X) l0 L- h11.What person has the authority to issue a Health Permit?
# y; l3 c: y8 m1 _$ Z/ h谁有资格颁发健康证(卫生证)。
( I1 q8 N8 h- D) V4 p4 `- w! Q; SA:Medical Health Officer.) J% ?$ z# |) O) ~' z
医疗卫生官员。) m  x) i+ a8 z% u( z, O$ I
12.For what period of time is the health permit valid?
: S! y( C. B1 a& G7 t健康证的有效时间是多久?
6 z7 Y1 m" N/ k3 PA:12 months.12个月* g3 W+ I+ C' L; p6 s! O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 K0 z) `1 t6 X( `) A$ X
在食物和饮料准备区,通风系统换气的标准时什么- L3 Z  O* |- |' j4 e/ t) O6 Q
A:08 times each hour. 每小时8次) N) n5 T+ @' _4 a) j2 O
14。The minimum temperature for manual dishwashing in the wash sink is+ Z- C9 T" T2 W, e9 F0 d& s
手工洗碗,洗碗池的水温最低多少度?
4 K+ V& {# t% `A:110 degrees F (43 degrees C). 43度
  t! s4 ?4 v! }) v4 `1 }2 c* i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: M7 P" \  O1 d* M! ~+ H用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, M& c* H- }* {& OA:180 degrees F (82 degrees C).  82度
! v# I; I( g/ r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 q: \/ i! J" _" F
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 }3 x, W. S* s, j+ B* u5 U* BA:en papillote.  法语自己理解2 @% r- C1 O9 p6 g' S
17。Wing or Club is considered a
4 N9 R+ @9 ^. ]3 K2 \2 C翼和CLUB 被看做是一种...
- j- b' j3 ~+ \) T% mA:Bone- In Cut     带骨切- Y( u0 ?) ~; a0 O/ a! B; c
18。New York is considered a   纽约牛扒被看做是一种3 G& c3 G, t( b" r
A:Boneless Cut     无骨切
  c5 o  `4 c) {6 Y/ J19.In general, a court bouillon for freshwater fish will contain! b  D) z3 r3 c" k8 V  T7 }
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: P5 _( L* z. x3 }4 ~5 W
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.& ^! d+ o8 |2 e9 j, g3 r/ z+ [* U: @
和做海水鱼同样数量的调味料和香料
2 A8 a2 Z' f, R20.Anise is very similar in flavor and appearance to) e: ~# ~& l& I' U3 l8 O
八角和下面的那种原料有相同的味道* I+ q3 F: p! e" W' V$ u
A:fennel  茴香
& v5 |2 q9 ]9 ?, H( a3 ?) @  Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
% V- t+ B  H. [* r0 i- {5 U8 ?下面那种原料更像大葱且有平面的叶子
& u) X9 K2 M  }. w. `6 k& t5 F: FA LEEKS  似蒜葱 (这边人叫京葱)
9 m. u% D* M& R% n( i: ?22.Which of the following cutting shapes refers to a small dice
4 L7 {, n, h8 E7 b' K下面那种刀切形状指的是很小的粒(末)" C5 `  b4 H9 W9 W6 }3 F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, E, B, E$ T- ~- R1 P( l: T23.Oil is added to the water for boiling pasta in order to
# j0 |5 G$ o5 H% ]1 v向煮沸的pasta (意大利空心粉 )中加油是为了" G; J2 [! k# n3 E
A:prevent the pasta from sticking and to minimize foaming action.
6 d5 g" C  K, w* Y4 N$ q防止面条黏合并降低发泡。
5 X+ S9 V: }) N# G24.Which pasta dish features pine nuts and basil?) K3 ]0 Q0 j. ~) o( H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 z+ a9 c- D; U3 s) v+ s; O0 O
A:Pesto.一种绿色的意大利面酱
" l" R) H* I2 }. o9 o. \( z/ `5 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
6 g6 I) ]: L3 k, t5 r下列哪项是一个春天的蔬菜类似于菠菜?& W3 ?) Y) S% X7 W
A:Sorrel. 酢浆草。
: x3 b2 R" J) ]; G8 ^$ |/ B" Shttp://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:
* F1 l9 J( ^  P  t! x哪位厨师最早带来高水准浮夸的美食/ w8 i/ H6 J1 j  R5 F
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. d" |3 Y/ ]  P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. N6 Z2 Y4 W9 \. I& z
A:Cast-iron stoves         壁炉+ U+ [+ y3 Z6 W$ t4 x' Z3 E
http://www.usstove.com/products.php?id=6
! k' N  {- R3 X% a5 |' o2 d1 f) m* Z; ?7 m$ ^+ W& z8 J/ P
28.The French term used to describe the roundsman, or swing cook, is:  J. [6 Y4 ]) n: N8 H
法国术语,用来描述roundsman,或摇摆厨师是:
/ _. H* ?, V% a- ?, @A:Tournant   图尔南
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  ]# {7 c( U9 ]$ l7 R7 y29.Another term for the wine steward is:3 C$ y. x+ d1 L7 r4 o
葡萄酒侍酒师的另一个术语是:' C5 `8 C7 d) b6 l. H9 J! w3 `. n$ v7 ]
A: Sommelier 侍酒师# p( {* c" Q  I$ V8 x6 t

- \/ ^' J, y7 f4 {30.Molds, yeasts and fungi are examples of a:$ r& |2 e3 r  l  U9 K+ N7 P
霉菌,酵母菌和真菌是一个神马例子
0 E4 d4 F9 ~8 o" n& y! R8 OA:Biological hazard 生物危害
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. M( K9 S2 E) Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" f0 L! G) I- U
根据加拿大食品检验局,食品的危险温度区在多少之间:6 V8 |; b5 d  o& `; K
A:40° and 140°F (4–60°C)     4-60度+ n0 f) Q; B+ h2 z4 y

) E5 Y  W. ?  Z; s& k5 y* x32.All bacteria need the following for survival:6 ~9 ~) [& K8 F# g& Q  i6 y, \
所有细菌生存需要以下哪些内容:* ?% b+ c1 h" c, ~) K  F) N8 C% ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 O/ ^6 K7 F% g& y4 }: \
3 f! v" ?, f  }; E; f9 n
33.Which of the following correctly represent critical control points in a HACCP system?
. I6 y3 R% _( F4 b; K以下哪项正确表示了HACCP体系的关键控制点?
- {! ]# C8 j$ q+ Y% G/ t9 H4 Y9 [7 i1 |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& v, V3 Q& W, n+ R& @食谱,接收,储存,准备,烹饪,保温,冷却,再加热' b8 H0 ~$ E  V5 l

' u7 N8 O4 K3 s: I. }1 |- i6 G34.Which of the following is not an example of a carbohydrate?
' ?# _& d2 L# l4 v$ C$ v  s- ?$ N' ^下列哪一个不是碳水化合物的例子?
) a' c/ R" V% k$ E0 T  o6 @4 ~/ H7 uA:Essential nutrients 必需的营养物质
6 u+ g# G* C* i$ L# P3 o) b. T. s  `  [- y3 g( j& {) J
35.The process by which a liquid fat is made solid is called:7 U% s: y, ?5 \" N3 r- n' L
液体脂肪做成固体这个过程叫什么! w  t1 A. c; D8 ^
A:Hydrogenation  氢化1 K2 A$ p5 q0 v8 L0 R) l
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36.Which of the following is not an example of a fat substitute?- N2 ^; @3 ~8 N$ m
下列哪项不是脂肪替代品的一个例子' [/ u8 h' x. m& z6 Z4 b' O8 T  x
A:Acesulfame K  安赛蜜K表: n4 b, |1 S  X6 N& A+ p. u4 Y$ T

0 p) Q0 I' o& |6 Y5 }0 U37.Health Canada requires that a product labelled "fat free" contain:4 i, j9 q$ D+ r8 K  w, C1 {; ~
加拿大卫生部要求的产品标有“不含脂肪“包括:1 U: }* Y% u1 c4 |/ D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 K  R. Z( l. X! r$ n4 f6 }

, v2 L  k5 d0 z  r38.Which of the following is not a problem associated with converting recipes?, p: u& P# l5 L  c' V
下列哪项是不相关联的转换配方问题?" K0 \+ {; h# g
A:Unit cost 单位成本  F; ~* Y  D1 V* P) L7 Y; f, h/ G1 i

+ e1 y6 r1 J% Y* b39.The condition or cost of an item as it is purchased from the supplier is called:
; K1 @9 x( Z3 ^' O% D5 G从供应商采购的物品的品质或成本叫什么
; U3 d' D$ x. y0 Q* EA:As-purchased cost 购买的费用! n# D7 t) z  {6 J8 i' y9 `; \

4 d; a( c# C: f9 R3 I9 o40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 e$ @# y# [0 j) |- [& z在新货到来之前用于日常所求的必要库存量叫什么6 z, k0 J: N3 `5 Y3 w  Y7 U+ n$ a' f$ E
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ a' A8 U  c  P% ~, l- z7 K下面那个缩写是用来表明正常库存流程?
- \( x" X! l% c- \4 O" Q! sA:FIFO=FIRST IN FIRST OUT 先进先出
% |4 |" T. M; m! q" ~: A+ P3 |' D' `) Y
42.Which of the following knives is used to turn vegetables?1 S; }( v4 D) R2 f0 L9 V
下面的那把刀是用来打开蔬菜吗?
8 ]! h3 H( b; g# m3 ~) XA:Bird's beak knife   鸟嘴刀4 ~! e( }8 h: _" s: X% S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?2 u  F, A( W/ |: @1 e- u; a
即时读温度计最好用于那方面?6 h! n9 ?( X( y- [* X
A:Checking the internal temperature of a roast 检查被考物品的内部温度. d  w0 M( s! ?9 x1 p- ^9 u/ a
# W' f& @& g6 ^" }# o/ {" k3 ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" `/ p* A& Y# t2 i$ h* _4 n, j
下列哪些金属材料受热均匀,通常用在铁板而且非常重" k8 x. J$ u7 h5 u5 _# S( |. D
A:Cast iron 铸铁
2 w8 J7 v3 g$ v$ h. f7 ^0 y4 t8 u8 D. O7 u1 u$ F9 t- k9 j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 M# s# B0 J% `  d* V哪件装备下面有一个可移动的碗和一个S形叶片?
0 d/ q% [0 Q! V! GA:Food processor 食品加工机
0 V8 Z* _+ v$ S, Whttp://www.google.com.hk/search? ... iw=1263&bih=572; ^# ^# C3 Y. ?
. @9 S* S8 N% b# r
46.Which of the following is not a rule for knife safety?) u5 p7 D( K+ r& d
下列哪项不是用刀的安全规则?/ ~* }. ~0 t9 P- i2 \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' K9 m& L: A6 v

1 K- g. E# {6 O2 i! m" D' G8 Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 x: y0 T  j. e. g4 K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( R, ?6 I+ }+ z
A:RondellES
+ }: C% |' {, U9 f6 M4 L' phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: {' k, I( G; K. d  \3 v48.Which of the following is a diced cut used to garnish soups?
% g6 m- Z4 E, c7 M下列哪项是切成小方块用于汤的装饰?
0 n; _( T% k0 P! gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) R, ?) M* I( [, ], r2 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% o& m  K9 w6 T
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!!——- n) Y- `. I! A6 @' t9 m! R
A:Gaufrette
( z' z, d( U/ [( f. lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! ^# F: O- \7 o2 u$ Q  `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 D, |) i2 i: Z2 W. X0 `% n( \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 a+ S# x' K! _. Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 Q% H6 J$ i9 B# g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). ]' v3 x" s5 {# U' t8 A
A:Cilantro 胡荽叶 香菜
6 k0 k; ~) G8 ^; H8 q: }- U( vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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8 c4 x! W/ M1 M# q60.Allspice is made from:
7 W' U4 U0 X+ x5 I 多香果,  多香果香料是什么# `/ O6 t7 i1 t% ?- n/ S# R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 R$ K0 M9 a% u; hA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
5 u* c! L- R$ p. C下列哪些是用来做香包德épices?
: ~/ f3 p- G8 d6 dhttp://www.sachetcatering.com/
7 h+ F+ f$ Y; oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, m3 j' R- g5 O# E; Q9 {0 [1 B- L
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62.Which of the following condiments are not soy based?
5 n" G# C8 a$ {  V+ l4 T下列哪项不是酱油调味品的?
7 _, @  Q' e5 Z5 H7 f' S0 Q  J/ ^A:Wasabi 日本辣根- m3 Q/ z& M# I2 x: W

. J5 ?! G1 \) i6 W. k* A0 d) z9 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. `! U) m* @8 @) J8 T( W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:+ E" i0 Q! P1 X& g# S( {
A:Pasteurization  巴氏杀菌' {& @7 t, V9 s; c# L% ?

8 U) V6 H. a- a! j6 G% F( F! ^% }64.Which of the following steps is not the correct procedure for whipping egg whites?3 {0 F4 i) i: o2 m9 c# K7 w( D7 s
下列哪个步骤是不是正确的蛋清搅打程序?2 Z. A6 \  U7 T# k0 B1 z0 ]& y( @
A:Allow to rest before use. 允许休息后方可使用。3 D: F; w. Y( q- w! e: T

5 h/ N* I+ t0 x8 @65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ T" O6 t) g$ f" X3 ^0 HA:56g and 63g 56克和63克. Q' s* v. u1 |: o  ]* @

, M! h0 ^7 n, D3 o" Z) F7 s66.Evaporated milk is a concentrated milk that is produced by removing
, @7 [; y" x' X. M; [) D7 J  |炼乳是一种浓缩牛奶 是去除什么做的
& G$ C* z! S& w  cA:60% of the water 60%的水, n0 ~) Z. o2 W, r
3 q$ U5 K: C9 Q4 X$ g( ~
67.A method of cooking that transfers heat through a liquid or gas is:, k0 e: z( Q+ d( ^( N0 M" S
一种烹饪方法,通过转移液体或气体是:* o2 e5 p6 _0 T5 G; t# z* M% \
A:Convection 对流. p( |( D6 i% p/ W+ h" p8 s

( J; |9 J8 n' r9 R0 v68.The cooking of starches is known as  烹调的淀粉被称为# p. i8 Y2 X9 U" D. Q* \. {
A:Gelatinization 糊化
0 @, V9 {0 B3 ?. a/ w" N! y% S2 ~! R! E1 c6 I
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ w9 E1 f" t$ j# N7 EA:Braising 烤
/ m4 W$ r) G+ c2 P; O7 w- U$ ?' f. a4 q2 ^, C
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:+ B2 {+ B6 i) f4 v+ N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 J3 a- C' f3 y% ^" y! l+ v/ v
, C; v8 {& u/ T' g1 t8 L
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
; u  U, y/ p- w5 YA:Fumet 原汁0 t) A) ^, c' C1 |
: _/ F3 P+ x& U$ _7 }3 H: V7 \
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$ `, f5 G9 s+ Z8 Y3 _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- ]8 a! Y1 t% `+ I, H
( @# G4 e5 p* N) R) Q+ ?73.Which of the following is a principle not used in stock making?
5 \: e0 h; A- }! M8 U0 r下列哪一项不是用于制造高汤(低汤)的原则?
$ h' ~9 y  e- qA:Start the stock in hot water.开始在热水中操作
, B# O6 k' B" M5 \$ b* O0 I; u, J1 B" d9 w4 k
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
2 G, {! Q! b% L+ v$ yA:Remouillage 法语熬汤
$ U4 a1 J3 B1 E+ Dhttp://www.haibao.cn/blog/post/176242.htm
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