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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。: i7 a% k) p* Y
) v+ \6 G/ w! o5 k7 P: Q
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。& ^% x+ }- ^  j' X( J! U
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
大型搬家
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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; ?3 Y) D: I/ [
1.Which of the following methods should be used to determine doneness in a New York steak?
) x7 L6 S% {5 V% U# x4 `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)& R$ x8 P$ Q& w1 x: _
A: pressure touch. 压力触摸
  I5 ]! k) j7 [, X* \- |7 R) N( C! ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 Y! \' Y; @2 T! 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- l: L" e6 e# N, ^  o  Z+ l
A: acid  食用酸# o4 {9 _9 u- V1 N9 l
3.Vegetables are major sources of which of the following nutrients?
) `5 m* G; F7 |. I! D# b. `$ c) `蔬菜中包含的主要营养有哪些
$ s0 y6 e8 z3 d% LA:vitamins and minerals. 维生素和矿物质。  [( f. z, p8 c) F4 h5 H: \/ M4 q
4.Cauliflower is commonly served with
. Y0 ?5 O6 Y- S3 {! a花椰菜(菜花)最常见和那种酱汁搭配: |) ]# P5 }6 m4 K! f& s7 i
A:Mornay sauce. 奶油蛋黄沙司
% j( s4 d" y$ w/ g2 o+ P8 W; p5.Which combinations of products are found in pie dough?2 H, Q. Y$ v3 l4 I9 y! g# j8 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: F  j; ]- E$ h, x# MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 t  V8 Z, F/ r- N5 L0 j6The French term for mussels is 法国语青口(海红)叫什么
$ q8 M5 k/ @1 i& }1 i1 _A:moules.法语青口,海红9 \( h/ a+ j$ V2 k) b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% J3 m1 _1 K  N- m6 ?A:faintly fishy. 稍微有点似鱼味% e' d5 |, y- j- m$ x2 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& R# d" a! Y9 j: G  WA:2 days. 2天
0 z  }1 ^. u1 q9.What are the principle ingredients in ratatouille? 6 c9 u$ l9 T1 \; C- g. L, o* e* r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). o$ o- ~% k7 |; l. b+ E
A:Zucchini, eggplant, green peppers, onions and tomatoes& c- i5 C& C) r1 H; p
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 D8 B* C) t; t2 q3 p) G; u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 H1 x. _8 S7 f9 f( R6 N) wA:cook food in quantities that will be used up within 20 to 30 minutes.
% N. Y  }! n! }5 g大批量烹煮食物要在20到30分钟内
+ A# u  Y- {) T11.What person has the authority to issue a Health Permit?
* u1 a: e- z% O3 |$ o$ F4 d谁有资格颁发健康证(卫生证)。+ L. E% u' P6 q; A6 E1 Q
A:Medical Health Officer.1 ^; _5 {1 w$ X# r# f
医疗卫生官员。0 X  ~' {5 g1 _
12.For what period of time is the health permit valid?
$ j0 r. ?2 U5 m健康证的有效时间是多久?
$ t$ f! s. u6 l8 A, VA:12 months.12个月  e' Z2 D) w/ P7 C  b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  K7 a. J( Q( u- k* o% }
在食物和饮料准备区,通风系统换气的标准时什么
& P8 s3 c  k1 p! T4 I$ D) J( mA:08 times each hour. 每小时8次
8 F& e2 P! N0 ?# q; m14。The minimum temperature for manual dishwashing in the wash sink is
" C9 J! a, g  b; B' C' W! W0 b手工洗碗,洗碗池的水温最低多少度?; i2 E# [, q# |* M
A:110 degrees F (43 degrees C). 43度5 z  Y7 `0 H* W+ \' i: j
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& |4 `  i/ [7 V7 |4 a* O  K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 \9 @$ j% V& N9 Q% E$ f6 C; GA:180 degrees F (82 degrees C).  82度
" S& }+ u  T* J* w6 L, s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& E" \. V* m5 n$ [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- j# J* a( h. }- d7 c& d
A:en papillote.  法语自己理解4 Q7 c" I! d/ K0 f
17。Wing or Club is considered a
8 ~' R' K8 }7 {  A# r翼和CLUB 被看做是一种...
7 W; @/ S3 L% M9 j1 U# PA:Bone- In Cut     带骨切
& [1 c  f' Q" v* U8 O$ h18。New York is considered a   纽约牛扒被看做是一种
6 x1 m- r$ y, H# f8 K) w& I( cA:Boneless Cut     无骨切( Z9 a. P$ n$ O- T& G4 N% m
19.In general, a court bouillon for freshwater fish will contain
" n% m) o1 A# I. Z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
2 b0 r2 {% h) aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.& J* G% |) ]0 W
和做海水鱼同样数量的调味料和香料6 E; B3 }: z1 L+ A
20.Anise is very similar in flavor and appearance to
; K' z8 ~) [. _. t6 v' B* w# E7 ^9 W& b八角和下面的那种原料有相同的味道; [3 {- z6 Y8 }, X" H
A:fennel  茴香
% M' O2 a! p" Y4 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. g$ z& }0 B8 b6 o, P' I7 a下面那种原料更像大葱且有平面的叶子
; y! _* [+ }; `! X" }' a& kA LEEKS  似蒜葱 (这边人叫京葱)
* W7 D  V3 h5 F! e5 {( N, }1 t# f22.Which of the following cutting shapes refers to a small dice
' V5 Y% h& J9 x, I下面那种刀切形状指的是很小的粒(末): c1 v9 v$ k) n( S3 _6 c! x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) f1 o& b6 l6 Z7 y, C
23.Oil is added to the water for boiling pasta in order to
* n$ S8 s9 R' w$ s向煮沸的pasta (意大利空心粉 )中加油是为了
$ \2 w" i( N' `5 y. G7 T) O+ P0 UA:prevent the pasta from sticking and to minimize foaming action.
; O7 r# h8 f+ c防止面条黏合并降低发泡。2 N7 I3 O& f) }8 ~! {" p4 J' p
24.Which pasta dish features pine nuts and basil?, }) [2 @. T7 b6 S$ X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% M, t6 p) r  R1 S& B8 YA:Pesto.一种绿色的意大利面酱
2 [- D. e0 {2 hhttp://www.tianya.cn/techforum/content/96/563836.shtml
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/ _8 Z7 Z( J; _. {" Z/ R' z7 O25.Which of the following is a spring vegetable similar to spinach?7 _( j3 o8 R; Z% v% e
下列哪项是一个春天的蔬菜类似于菠菜?" ]) V5 T- B& }# C
A:Sorrel. 酢浆草。
6 p7 r+ A8 h, N! jhttp://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:
- ^% P9 ~) N' d- e* N& s哪位厨师最早带来高水准浮夸的美食9 c( r9 k/ F0 Q9 `, u! {
AAntonin Carême 人名 安东尼·卡罗美" O+ ~2 e5 T  r- s0 k2 Y

1 w$ A/ e' A8 w6 O7 {' h7 U2 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! M% e5 V$ b. T$ ~
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 f3 d! [2 F4 Z# y1 xA:Cast-iron stoves         壁炉
, u" ^; O6 [4 g9 e) N. [% \2 L+ chttp://www.usstove.com/products.php?id=6
+ R) i# ^' Q! _; `2 Z- B
- c1 e6 w* G: c" `+ N28.The French term used to describe the roundsman, or swing cook, is:! f( X4 e" Y- U$ d
法国术语,用来描述roundsman,或摇摆厨师是:* P+ L* `' T& E2 U
A:Tournant   图尔南
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! k+ O$ i% X, l, \# b* R29.Another term for the wine steward is:" L  z' m, Q& S- ?# \/ B
葡萄酒侍酒师的另一个术语是:
7 x, S2 N/ ~3 J6 u, x1 GA: Sommelier 侍酒师2 A2 j+ k( a2 T' S5 G7 |  D/ f
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30.Molds, yeasts and fungi are examples of a:
; d4 V& Q6 _4 z, b7 d/ O霉菌,酵母菌和真菌是一个神马例子
) M8 A) Z# G$ ^5 k+ CA:Biological hazard 生物危害
2 k, t$ a# o- T7 f4 p' P5 _& e! S7 P$ r, K9 P
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( d" m' W, o& P( ?根据加拿大食品检验局,食品的危险温度区在多少之间:: s. o, d4 }! \" k! m" r, Q
A:40° and 140°F (4–60°C)     4-60度* G9 X; X" L8 b9 Q( [$ g- V1 }' K! C

( o$ a; N/ L0 H7 ^; \3 y. U0 L32.All bacteria need the following for survival:
2 J9 g7 d1 P+ y" C  m7 T! w所有细菌生存需要以下哪些内容:) s7 a* X3 Q: q) j1 `! X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 k  W1 v! T# f8 R6 X6 i- M
9 U" Y. A  V& x, P33.Which of the following correctly represent critical control points in a HACCP system?9 q9 C8 j0 T0 V4 Q! h: ?& f9 z2 w
以下哪项正确表示了HACCP体系的关键控制点?& |* k7 G4 R. |+ ?' N2 _
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 w  _5 c( ]" T7 R! h# i: T" t6 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: P) h0 _# k8 q* N" n' c# K& ]# c

) P( ]1 ]3 M$ ]; K* @34.Which of the following is not an example of a carbohydrate?
7 v2 i& k& h  g3 K1 R& j# b下列哪一个不是碳水化合物的例子?
) [4 L  U1 o5 n1 OA:Essential nutrients 必需的营养物质
4 c  m* e! J0 L5 e6 |7 \) I$ V
$ t5 i: o7 _: `7 ]; K5 N35.The process by which a liquid fat is made solid is called:3 O, z/ c3 G# m" {0 n
液体脂肪做成固体这个过程叫什么
& L0 B4 ~9 v: S; W. M+ k0 k3 \A:Hydrogenation  氢化* Y( u; L" u/ l9 ~

6 W* {5 A* B+ Y+ Z* ?- a2 @8 F36.Which of the following is not an example of a fat substitute?
3 r4 H) X! N$ p8 |8 p* u9 ^下列哪项不是脂肪替代品的一个例子' E- o8 r- R/ \# G2 @
A:Acesulfame K  安赛蜜K表% U7 q0 X, ^7 M

3 E# d3 d! n) A, w, ^+ a37.Health Canada requires that a product labelled "fat free" contain:
+ x5 w" N6 V- n0 Q4 X/ {0 R加拿大卫生部要求的产品标有“不含脂肪“包括:
! M' D7 v/ i1 q! x2 Z4 {2 aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ ?: H6 a9 D1 A  y

- q# \* b0 e4 K38.Which of the following is not a problem associated with converting recipes?
- v6 ?; w& J2 B6 ^下列哪项是不相关联的转换配方问题?& v+ `4 _2 s5 }$ I* l
A:Unit cost 单位成本/ n% y  M. c3 q0 Y+ F9 Z0 w" o
/ Z2 K2 D+ l: _( y! b6 p7 {% D6 \3 @
39.The condition or cost of an item as it is purchased from the supplier is called:. t7 R: r5 [, i
从供应商采购的物品的品质或成本叫什么& {' h7 n8 \7 v6 N" F0 K7 d
A:As-purchased cost 购买的费用
6 X: \0 U  D: n8 V1 y6 U5 X9 `/ j" t/ q1 p4 O/ n
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 U" w$ V0 m6 Q3 W
在新货到来之前用于日常所求的必要库存量叫什么. c: a7 d& d- q/ z0 l: C
A:Parstock 基本日常最低库存
& \  l# R6 F& b  g, ~
, b( K& w5 ]5 X+ d7 q) A41.Which of the following abbreviations is used to describe the proper rotation of stock?7 _* s! L5 h4 [+ l$ e' ^: u2 C0 U
下面那个缩写是用来表明正常库存流程?
8 F' t$ a$ f% y3 E( d* _3 uA:FIFO=FIRST IN FIRST OUT 先进先出' M) g6 i% [0 d3 ]% q$ A! e4 |' r

$ N6 u& |& B) Y9 Z/ U42.Which of the following knives is used to turn vegetables?& P2 ?: c1 y; b
下面的那把刀是用来打开蔬菜吗?* s' o$ c. R& ^$ D! _3 B9 h3 [
A:Bird's beak knife   鸟嘴刀
1 s) o' E5 i' w( ]1 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 Z* I6 D/ j. H' ]7 V" E4 `$ ?) y. D

7 o0 E! Q  J! g0 O- u- e43.What is an instant-read thermometer best used for?
- }  A. w6 Z- j. O$ {即时读温度计最好用于那方面?5 X2 C, d, K0 r6 i8 j0 _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 R9 j  h9 v' d- [7 u& l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% [! o/ `4 d6 @; I  c( L
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 g; T+ d2 ]2 f3 O% [
A:Cast iron 铸铁
2 |* t+ w5 n( X5 f0 a% e9 `. x4 f9 V8 t) a! q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 h: S) ~, d5 B% |. k哪件装备下面有一个可移动的碗和一个S形叶片?/ M5 |( ~% L5 t. p! g
A:Food processor 食品加工机9 K& w* x* `8 y5 E" z  f! Y. w! F
http://www.google.com.hk/search? ... iw=1263&bih=572
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, W9 i7 V3 i$ r$ X6 m" q& g46.Which of the following is not a rule for knife safety?4 L1 b' Q% c8 ], R3 C7 F2 A: d: }) F
下列哪项不是用刀的安全规则?
9 ]% m2 k/ n  c( ~4 X$ BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 r7 X7 T3 {  u3 v) q! V
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 J7 W( x& B: R! y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ o8 v+ `$ q7 s9 n2 zA:RondellES 0 X% g- W- u4 ?: s5 B2 W! r/ i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 j7 \$ z1 `, U9 O
0 W( Y+ ?* c) c4 p8 ^! C( D
48.Which of the following is a diced cut used to garnish soups?: a: J2 d% r: T* ?2 e* h  y
下列哪项是切成小方块用于汤的装饰?
- p) b3 V% D  q  A" X4 v& lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 i( u: E- F" C; J5 O: b1 K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ?' e6 b' @& S. g0 E
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!!——
) M' U1 x: u3 r% j6 F0 Z& P" aA:Gaufrette - p! u2 P4 f4 f6 L) W. Z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 x4 }5 g& z7 h0 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! ?2 @; J* I; I, m- K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 a: J3 F# v) V7 [/ M; {( o& `9 h% F8 i7 @$ I) X' H4 k
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 H9 r0 D% Q) I+ X) L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)
" A! V$ ~! O# N( JA:Cilantro 胡荽叶 香菜
+ t/ d" ?3 V5 }! L! M; s3 F- Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 w9 o2 P. w  \6 T8 I. m
6 g) m2 g1 u3 {5 {( _
60.Allspice is made from:
6 S0 j# ?2 _- ~( d 多香果,  多香果香料是什么! G+ L# Z1 B& J: O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 _0 x8 i/ G, D, U; DA:A dried berry 干浆果  O4 `% L2 G7 A3 q4 t5 R% c

: o  J" T, a0 [8 o4 C1 C8 v61.Which of the following are used to make a sachet d'épices?: b6 c# ^6 Z6 d7 H+ K# R  K
下列哪些是用来做香包德épices?4 c" r, q( |" G+ y* i& D
http://www.sachetcatering.com/
) ^6 e! C& m8 q; t6 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 G, e% V" u4 P$ ?5 l9 [

0 P) Y5 s6 t  a$ ^* n62.Which of the following condiments are not soy based?2 A3 ^( H6 c' F6 V) E
下列哪项不是酱油调味品的?* x# `) Y8 i' J& y0 A7 l
A:Wasabi 日本辣根  {$ J: y  I/ V
: g9 W5 G# _& d/ t& M9 ~
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# @! ~. X  l5 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:% G  p- p7 H+ x/ n+ d# g
A:Pasteurization  巴氏杀菌
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# S6 E/ |: t, k' }0 T/ I64.Which of the following steps is not the correct procedure for whipping egg whites?
9 Y3 U, k9 I7 c; A& v" U2 X% H下列哪个步骤是不是正确的蛋清搅打程序?" `/ Z# ?5 l0 C9 E1 A& O9 ~2 u& O6 y
A:Allow to rest before use. 允许休息后方可使用。
9 T& o: s9 c' ]' Q  Q& W
  h" s3 k+ j/ @% w4 ]* k8 m) X& `" t65.The weight of a large egg is between:一个大鸡蛋重量介于:3 }& Y$ z1 T" D+ Q
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' ?, P$ ~5 F; b
炼乳是一种浓缩牛奶 是去除什么做的
0 R/ u9 x5 y% P& S$ a" h" G$ EA:60% of the water 60%的水" }- K- P, S# N3 X; G8 b' R  O4 \; D( ^
. h* g3 u3 p% A
67.A method of cooking that transfers heat through a liquid or gas is:
  C0 \8 e1 Q2 Y# a9 U7 d6 K: A3 ]一种烹饪方法,通过转移液体或气体是:, M- n% p4 g( E. ]
A:Convection 对流
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. q) X# T9 K, J7 w# i& }) e1 |68.The cooking of starches is known as  烹调的淀粉被称为
. H( y2 \8 ?- {) i  I6 Q0 `! vA:Gelatinization 糊化* p! E/ E8 r! Z4 c4 C" T# T0 w
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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?2 M3 \* V& P* Z
A:Braising 烤' o$ B/ _6 R# e& e( [* ~8 Y0 M
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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:6 h) D2 _/ f# q: U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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- t2 y! d  t9 _& a8 h5 G0 C% q$ ^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$ F5 ^$ r9 H7 `5 k" E# T
A:Fumet 原汁
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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+ p' p: _% j& z" B0 j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 b5 [+ m% R: {  K
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73.Which of the following is a principle not used in stock making?' r1 V. ~- t: P
下列哪一项不是用于制造高汤(低汤)的原则?
  z* ^& v4 m; c; y5 Z* R2 ]" b. uA:Start the stock in hot water.开始在热水中操作
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: j1 [0 Q* P- _8 C5 z- ?/ N74.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, ]: L+ x& R9 n8 ^4 \9 h
A:Remouillage 法语熬汤5 Q, Y: L$ N' F7 L5 w8 [
http://www.haibao.cn/blog/post/176242.htm
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