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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。) F0 _" Z; N% v4 M& i

7 f# Y' O) G6 ?: [" `" \+ L1 t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。+ f& y2 ^) x$ n; {
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
$ e4 n. y8 E6 @1.Which of the following methods should be used to determine doneness in a New York steak?& x0 U* f$ p5 D  X  j
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)
1 B9 n! p2 q$ OA: pressure touch. 压力触摸( `4 Y9 b: p" M3 s" N- ]+ P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. {4 H1 C* o3 y. w, Y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
" u* R( O6 W9 P, S8 V' R: VA: acid  食用酸
5 k# W" {" f: E: J/ U3.Vegetables are major sources of which of the following nutrients?' i& K2 o, ]# ]4 o: L6 ^& H1 ]0 y
蔬菜中包含的主要营养有哪些4 f/ Y, B& t. g' D
A:vitamins and minerals. 维生素和矿物质。% c- C1 U, H+ V7 n; J- N' j
4.Cauliflower is commonly served with
, ^. J3 V" G' r# q; q+ I: j花椰菜(菜花)最常见和那种酱汁搭配
7 w  l* v3 G' R1 \: gA:Mornay sauce. 奶油蛋黄沙司
' ?& d. l+ v6 {5.Which combinations of products are found in pie dough?
% P' o* ^' h+ J$ U6 `8 }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* ~! J7 c$ F: t6 x  P. y" kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 w% o8 D; U! |1 w% i
6The French term for mussels is 法国语青口(海红)叫什么
9 }5 r# S  d" M: u! J0 x) KA:moules.法语青口,海红
/ b! @* x) c4 K( w& o0 d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" e* ]9 W1 L% h3 ~# O& ]& C8 wA:faintly fishy. 稍微有点似鱼味+ H& g+ Z; g6 j
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; ^, t$ w7 t0 Z7 {# j0 r: TA:2 days. 2天$ }' ~5 V, F. [( `4 G
9.What are the principle ingredients in ratatouille?
' y1 _4 F  H& n3 G2 E1 P. T8 U# c炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 `' i$ \# T6 W, t2 ^) I8 Z2 d
A:Zucchini, eggplant, green peppers, onions and tomatoes
, F+ Z8 T6 J, R9 J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 T  N# c) |, m+ {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 r& q( o- Z$ ]A:cook food in quantities that will be used up within 20 to 30 minutes.( K. B$ h: _/ T9 K: a- m% v1 M
大批量烹煮食物要在20到30分钟内
  W& U. ]& [6 H2 Y( |+ ^11.What person has the authority to issue a Health Permit?
2 k6 N" [  h3 X! s& m谁有资格颁发健康证(卫生证)。7 _" a1 f1 {" e8 {# X) R5 @6 m
A:Medical Health Officer.
' ~7 i' B) T% A8 {3 ?' j7 ?医疗卫生官员。( y- X  _- N; |2 }& K" i( M4 ]
12.For what period of time is the health permit valid?6 D' D+ S& f0 S0 s
健康证的有效时间是多久?' \2 y  h& w, M: e( E
A:12 months.12个月% [3 R! S: X- s# v: D+ d$ y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: p$ a5 t% i  R在食物和饮料准备区,通风系统换气的标准时什么
2 ~( Z, _0 n' _: m6 g4 |9 y6 I" pA:08 times each hour. 每小时8次5 ^/ }5 n+ A6 m3 ?- [
14。The minimum temperature for manual dishwashing in the wash sink is$ g6 K5 o2 [6 u8 U) W% R  Q
手工洗碗,洗碗池的水温最低多少度?
8 D. c2 |# N2 c* B/ WA:110 degrees F (43 degrees C). 43度
+ y! b7 N1 @3 U. X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ W. B0 _9 ~3 Y$ y4 z% g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ }1 e7 I* w4 A! e! b2 a
A:180 degrees F (82 degrees C).  82度
1 z$ j% F7 v& [3 [8 V. k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 w/ r4 s8 {- O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 e/ n0 d+ V$ t" s* r0 R
A:en papillote.  法语自己理解
6 x& V, x* W2 h. r17。Wing or Club is considered a+ M1 j+ G/ o+ L$ h% Q
翼和CLUB 被看做是一种...
8 ~: ]0 e6 t' H# P( VA:Bone- In Cut     带骨切2 J: Z6 H% e$ G! N( |! A# W9 Q5 Z9 N
18。New York is considered a   纽约牛扒被看做是一种
# x+ b8 f: a9 d1 v& f/ S: i2 HA:Boneless Cut     无骨切4 ^& u; Q* a! W0 H9 ^% w$ V3 ~3 W
19.In general, a court bouillon for freshwater fish will contain
  i% k6 ~( M  ]4 z0 g( F9 K  o5 e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
( u; Q4 ?1 ^" f7 RA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* u5 L4 E0 Z7 @* p2 x. h! A
和做海水鱼同样数量的调味料和香料
  f7 F  n8 X. w- x3 _' M20.Anise is very similar in flavor and appearance to
, y0 x: @  ^; j( F" T: w6 ]/ K八角和下面的那种原料有相同的味道
& W7 S% Q5 l2 {A:fennel  茴香. ~1 f0 J6 x0 Y2 R' q( \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& _& ]) @' B7 A3 |3 s. d
下面那种原料更像大葱且有平面的叶子
4 i$ l7 ~! i7 t+ h) JA LEEKS  似蒜葱 (这边人叫京葱)
3 `  L1 D9 p. g7 K: e/ _22.Which of the following cutting shapes refers to a small dice! p7 D7 M$ o2 p/ Z. I' p* E" Z# a
下面那种刀切形状指的是很小的粒(末)/ P: H$ n1 Z: y( P9 g7 k$ R) B* e
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ Q. }+ x' T' a0 Q; b' b
23.Oil is added to the water for boiling pasta in order to
" U5 H9 k- h: z+ t; O1 U向煮沸的pasta (意大利空心粉 )中加油是为了
9 G8 X3 o0 L  k$ u0 J) A- nA:prevent the pasta from sticking and to minimize foaming action.2 E5 S0 k4 w, R" l9 g
防止面条黏合并降低发泡。
' m$ e+ \1 p/ u$ m( _24.Which pasta dish features pine nuts and basil?9 q) h3 ^( B+ e7 b  n- `8 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 L6 M" `! P+ W: Y' C
A:Pesto.一种绿色的意大利面酱 3 v* P2 X, ~, D( K( q
http://www.tianya.cn/techforum/content/96/563836.shtml
3 y7 q/ a, i0 }) H0 \
. k* ?5 t, I2 R: B- `. I4 p5 E$ V25.Which of the following is a spring vegetable similar to spinach?
! r/ S& e; k1 r7 u4 O# ^8 p下列哪项是一个春天的蔬菜类似于菠菜?
% @# l5 S# H" \) G0 x! G$ H- v$ O, VA:Sorrel. 酢浆草。
) z% K- l$ L. y6 T4 Khttp://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:8 ^8 S4 R6 x& u8 w
哪位厨师最早带来高水准浮夸的美食
  d5 {3 l) z7 B, \2 D; nAAntonin Carême 人名 安东尼·卡罗美
1 x$ A! I  I) O/ m) \- p8 F( @2 a( b. D& B! _! m0 f: P7 e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" a; z* F# ^9 }% {
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' ^5 P: U( _& E. d" V6 i* x# dA:Cast-iron stoves         壁炉% o/ L% d4 v* U6 i2 x9 L6 q
http://www.usstove.com/products.php?id=6
7 G  R8 T8 z  L  V
- E# p) M; X7 s/ \& T28.The French term used to describe the roundsman, or swing cook, is:2 q  L9 W8 o3 {8 y$ G
法国术语,用来描述roundsman,或摇摆厨师是:( p6 N9 l7 R, [& i
A:Tournant   图尔南
' m, v* C2 d* {9 x5 \2 [( F) z. [4 H2 u: o& i6 ?/ A# T& ^
29.Another term for the wine steward is:' O& b  {* O) J# M4 K1 _. e$ N& M
葡萄酒侍酒师的另一个术语是:' E9 n  p+ Y% A9 {
A: Sommelier 侍酒师
3 d, J  \8 z; Z' i, O
7 N. w0 ^+ M' |, a1 e30.Molds, yeasts and fungi are examples of a:
! z' P6 e: S+ y5 K霉菌,酵母菌和真菌是一个神马例子7 W% a: @- J) n& O
A:Biological hazard 生物危害
! s3 _+ K. ?* f- y- g0 z  `, C
; [! y/ j3 A% ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ r) E) D& V5 R* k
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 n& E9 V. o# R/ j3 O, \! dA:40° and 140°F (4–60°C)     4-60度
  F( E2 \/ `) Z2 M8 C) M- i* A: E+ X: s
32.All bacteria need the following for survival:
6 {4 n$ K8 n. k. s! }所有细菌生存需要以下哪些内容:/ j4 _! f2 w8 p  Z: L3 X4 C2 c
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) y$ a1 f# H9 m

  X, p9 ^- F8 o- U. P! A3 C33.Which of the following correctly represent critical control points in a HACCP system?
0 w; K- [6 j. y以下哪项正确表示了HACCP体系的关键控制点?$ I5 k( J- \1 m9 D: d: H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ o" m% {, b: I* [; f8 s7 ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 z# r# e. O* w* o2 ^% \' Y
( e) _* Y2 G' V- E: u34.Which of the following is not an example of a carbohydrate?! ]% f% m+ h8 L7 S2 `3 c6 C
下列哪一个不是碳水化合物的例子?# L& v4 f$ }/ R0 Z) q  z0 J, Q! [( }
A:Essential nutrients 必需的营养物质1 {2 A6 D' Y) Y' B$ X. ~4 H5 I

. ]) m' q5 f, T" u0 h; Z35.The process by which a liquid fat is made solid is called:
7 X3 N. i* T2 z' R, w$ Q1 G液体脂肪做成固体这个过程叫什么
* [- D* r6 V- `5 p6 SA:Hydrogenation  氢化; K4 ?9 J3 ~8 E* h
& O6 h6 I! Q& ]5 l6 {
36.Which of the following is not an example of a fat substitute?* e6 B  E/ j& R$ j) J6 ?7 H1 c
下列哪项不是脂肪替代品的一个例子
9 M. \" n  {& C3 s- OA:Acesulfame K  安赛蜜K表
( ]' l) V. B4 e0 z* X: t; n
7 A$ X2 P2 Q/ C% N' [37.Health Canada requires that a product labelled "fat free" contain:4 a& P3 j6 o. P8 y
加拿大卫生部要求的产品标有“不含脂肪“包括:
: \" O$ F3 H/ N6 P1 sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 X! P3 t4 D: H4 `; Y5 d& m) z. a* B

" D: u, [$ V  e# ^6 P  g6 C38.Which of the following is not a problem associated with converting recipes?8 K: {  Z( X/ _- ?
下列哪项是不相关联的转换配方问题?
9 f8 V: K5 {5 J8 nA:Unit cost 单位成本
2 l7 f2 v% |5 s" p4 F8 Z4 q# Z4 }
- a* a/ @+ t. S( z7 d2 n4 Q) m! j39.The condition or cost of an item as it is purchased from the supplier is called:/ J% {% I( L. ?1 ~& D$ R; @" j
从供应商采购的物品的品质或成本叫什么6 W6 b0 N6 J4 C
A:As-purchased cost 购买的费用  z/ M8 C% V* }- |- z5 M) Q

' s( y- Q2 i! ~0 A, m40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 m( ~# R, e* w4 G在新货到来之前用于日常所求的必要库存量叫什么
, U6 ^$ g$ d: W8 `8 d! z" d! tA:Parstock 基本日常最低库存5 G1 P6 x$ d3 @: G7 e

' ^( J- ?2 `6 ~" m2 B41.Which of the following abbreviations is used to describe the proper rotation of stock?/ w. S9 z* S+ e- ^& s- l, I. d
下面那个缩写是用来表明正常库存流程?# a- V: q9 x9 K" Z
A:FIFO=FIRST IN FIRST OUT 先进先出
9 n3 c' t4 R9 T7 M- o" h! ?4 w4 S1 A/ `2 v% V
42.Which of the following knives is used to turn vegetables?6 @% }$ H2 s4 q) v- I
下面的那把刀是用来打开蔬菜吗?3 ]0 m8 v4 v2 a+ L$ \7 c! a
A:Bird's beak knife   鸟嘴刀+ k: C# w$ Q7 n: n+ f1 y0 w' Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- J. G9 m: v! U$ D/ ~: i
# o0 i- T8 Z: o  h# T0 p  g
43.What is an instant-read thermometer best used for?8 s6 X, G" x, @- `7 X
即时读温度计最好用于那方面?$ H9 B: ]" m& f; a4 |
A:Checking the internal temperature of a roast 检查被考物品的内部温度& k8 D9 x" m! p0 o
! G7 t( C" k* k3 W" O; m% o/ ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; S4 a- _( G& }' `8 y- G下列哪些金属材料受热均匀,通常用在铁板而且非常重
) O, B0 O2 D$ W+ GA:Cast iron 铸铁
* D4 D. T! `% p1 C. [
5 L4 E: p4 N" j% o6 L6 E45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 V8 u- u+ o7 @2 y' q哪件装备下面有一个可移动的碗和一个S形叶片?
0 P) I9 w9 Z4 y, M5 ]2 z) r# zA:Food processor 食品加工机
7 f. l2 d' k3 |7 C' b& }  D) vhttp://www.google.com.hk/search? ... iw=1263&bih=572! O! n' i: c/ i1 c
* I8 a0 |* V2 u* j6 H% ?
46.Which of the following is not a rule for knife safety?
+ y: m" J- C* j# r* @9 u+ E下列哪项不是用刀的安全规则?
" z1 v/ c( K/ R! B& ~% tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 G. t; @8 O: F) z
4 R7 ?$ N% ?# a1 o: m$ Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' z3 K1 p. X) N* R+ X5 X3 d- A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* E: _  E& T# r$ v" xA:RondellES
1 K: h/ v' M7 ]9 ]* e! J4 t7 V& _$ {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 A" `% h0 |; V& ^0 I8 B/ P! M# s
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48.Which of the following is a diced cut used to garnish soups?% E2 B' z9 d5 A6 q# @( _
下列哪项是切成小方块用于汤的装饰?
3 J4 @1 i$ T5 j; ]. v9 B4 Y7 ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 Y! C7 F5 M" ?" P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# p5 Q8 X5 y! X% m5 ~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!!——1 w7 N8 P- z# Q
A:Gaufrette
5 c% b+ B& N8 B4 G: G, ]thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' H* v3 i* e3 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& P$ y$ w; {, d) ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' I8 d5 m1 t% d9 U3 S. Y7 L7 f! F' w$ P/ R* b  C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 O4 J4 ]- D( y1 a$ E
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)
" w! o: P( r+ r5 Q8 W! E/ MA:Cilantro 胡荽叶 香菜4 l2 q! d3 G+ P0 f9 d% y3 {# A7 d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 ^  `9 I3 |* p8 e# K: M
" T+ ^! C+ U/ [& Y60.Allspice is made from:0 x$ V. F, ?1 L, v
多香果,  多香果香料是什么
0 G4 w- ~6 J9 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& u. N, S  N4 t7 M5 i5 Z9 LA:A dried berry 干浆果% @: L9 _! o, L3 H+ h

8 B  F/ w' a, [& V& F61.Which of the following are used to make a sachet d'épices?, B. G. e' K+ v* }0 N
下列哪些是用来做香包德épices?
4 p8 T  v$ V4 f( U; L, q$ Vhttp://www.sachetcatering.com/
2 ?% A0 a5 S$ t  J4 D( aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; ^  a' z0 F& e  G2 |
4 j+ t0 x. k3 g  Z3 v8 K
62.Which of the following condiments are not soy based?+ _9 T3 i$ U. C% j1 K
下列哪项不是酱油调味品的?
; _9 Y( k1 g( ^A:Wasabi 日本辣根3 C# Q2 ^! A. P0 H& E9 O! H, A
0 Z1 A. ~0 P/ U/ N/ Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 B" a9 ~/ n4 R7 [- m$ M( ~" Q
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:
/ T% a( s6 t9 O& L( r% V$ A3 vA:Pasteurization  巴氏杀菌
! Y2 W( U2 V( b7 _0 f% L! N4 {- F; K# F3 t& O/ Z+ i$ J
64.Which of the following steps is not the correct procedure for whipping egg whites?
. r; V' \3 b+ y" Q4 O+ d' d下列哪个步骤是不是正确的蛋清搅打程序?" ^6 U% q: X8 x$ ~# N
A:Allow to rest before use. 允许休息后方可使用。8 j' S. W3 F  s
  X0 M( x  e) L: M8 a3 E6 \0 }2 E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
# l5 j7 t% P8 ]! D- V* X, d" {6 G( mA:56g and 63g 56克和63克0 K, s; R, |: p& e
2 M3 o; w% Y  \7 C/ o# k
66.Evaporated milk is a concentrated milk that is produced by removing
, n) n. e  F% c. w$ _; ?炼乳是一种浓缩牛奶 是去除什么做的( k. h! M8 l: X3 z3 B) C
A:60% of the water 60%的水4 Y4 C+ t" C4 v+ g* t( R. ~6 h

; P# @$ t( N- n/ k" e6 A# M5 Q2 K67.A method of cooking that transfers heat through a liquid or gas is:
; ~4 R% W# m% B& D* L3 u$ N一种烹饪方法,通过转移液体或气体是:
8 |1 V5 Z( h! BA:Convection 对流* M' i/ T3 [! V* H" A" `

: e8 o  @9 @4 c3 {- g68.The cooking of starches is known as  烹调的淀粉被称为1 C1 ?! w5 K& l( C- t1 m
A:Gelatinization 糊化; m8 ]  g9 a( p, D

0 ^' L4 l% v" B) E$ R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  k8 q' W) N$ a) X8 m$ F+ a
A:Braising 烤% j7 K: R1 N( O- j8 L# ]8 g
5 }  \9 e) \! z2 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:1 X7 h6 i+ F( _8 v% Y; n- O$ D. P
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 z* i$ U4 O; [% V* Y, o# t
3 u) O* J. [7 o' O* [) b5 x
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
$ {4 K' w- _. M& O. vA:Fumet 原汁
$ |6 v5 N% S. q, m2 K: T0 T/ z# n6 o) G% d
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: X+ d) e! |5 s- v# k% E
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* e2 ?  g" M6 g! ?# n9 c3 ^
) |, X1 T* o- B3 W# _
73.Which of the following is a principle not used in stock making?% ]8 [! d% i' \: H
下列哪一项不是用于制造高汤(低汤)的原则?
! X: U5 g3 @+ a! h* r$ z8 Q/ DA:Start the stock in hot water.开始在热水中操作2 i  r; u9 c  W( Y

6 V& @8 x( {6 M9 ], Y( i6 d3 K3 f. n2 c74.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
) t9 V' T& B2 z4 B. }A:Remouillage 法语熬汤6 o. d, L# }- S2 ~- o
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