埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10120|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
- k) e; x, W. V, M1 z, \& P. c9 K* Q" N9 C1 ]% 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。, R. N/ D1 I/ {1 `8 b/ E: `
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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
0 M$ O2 s% y; Y' d1.Which of the following methods should be used to determine doneness in a New York steak?
- M$ o, ], q! B% _/ t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)# l5 _! o9 k! `% F: H
A: pressure touch. 压力触摸
) d! b+ ^4 V4 v% ~( _, F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 G: e9 r" Q" d1 Q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
& a4 B. X2 @1 w9 P. B$ T; OA: acid  食用酸
6 s  H, B9 H% [6 q1 q1 i- D3.Vegetables are major sources of which of the following nutrients?
& {' k2 P4 z4 B; b' I蔬菜中包含的主要营养有哪些# u5 ^/ y) x" V1 G1 k( |; U- D
A:vitamins and minerals. 维生素和矿物质。
, ?  Z8 T; L  @5 i4.Cauliflower is commonly served with
; N* r# m! a0 Q花椰菜(菜花)最常见和那种酱汁搭配9 U1 B5 ?$ ?& s* U: M+ N- k3 I
A:Mornay sauce. 奶油蛋黄沙司: Z4 x+ d6 u) X' A
5.Which combinations of products are found in pie dough?3 J/ Z- }; f- ^
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* S5 B$ X8 |/ P7 E6 M9 IA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 A% ]- k3 b3 Y8 T+ x. e6The French term for mussels is 法国语青口(海红)叫什么. y# N, @2 v! Y7 A# ?1 d
A:moules.法语青口,海红
6 B3 m+ C& E. b5 x8 M% J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, L1 V& ^2 p  B  ^1 N3 t. }! ^A:faintly fishy. 稍微有点似鱼味
6 |) w' ]. H: {6 S/ i; J$ Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. ~( j% q) q  j9 ]" d/ @+ j4 I
A:2 days. 2天: Z: ?/ Q- m$ _! k7 X/ k
9.What are the principle ingredients in ratatouille?   h) q" p3 G; K8 Q1 o1 q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 P4 P$ _5 w* e0 W; Z9 |+ X
A:Zucchini, eggplant, green peppers, onions and tomatoes
' J9 ]4 Q! M, @/ l! y! _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( G: z) Y( u! k( F$ l' O1 Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; z) \0 j" J3 S( i9 T& i
A:cook food in quantities that will be used up within 20 to 30 minutes.: y  Y9 c1 x% r1 V
大批量烹煮食物要在20到30分钟内
/ N" V. Q" z1 C5 w% b11.What person has the authority to issue a Health Permit?7 i( S1 n4 k" L* F, g* J6 s* t
谁有资格颁发健康证(卫生证)。6 R- D7 C& H) b0 {. q
A:Medical Health Officer.
& @8 w+ F$ `: L5 K医疗卫生官员。
. D  `* e3 t/ w4 F: ?& h12.For what period of time is the health permit valid?
7 x7 Q! f. H# z( ~4 Y健康证的有效时间是多久?
% }4 a* e4 v3 G) F8 oA:12 months.12个月
! t2 `  A0 D4 b& b& R  t* p/ I: h: J/ i9 Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 b+ N5 W$ f- \3 n4 i
在食物和饮料准备区,通风系统换气的标准时什么
) Y6 D5 X9 k  MA:08 times each hour. 每小时8次, _2 h- L& S& O
14。The minimum temperature for manual dishwashing in the wash sink is6 y, ^2 x: W. ]9 o! i& o) b
手工洗碗,洗碗池的水温最低多少度?
9 Z5 v2 Q* H3 j8 X0 i) a) Q- WA:110 degrees F (43 degrees C). 43度
' N- ^( x9 ~, @! w+ {" |  o9 J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- c3 @4 M: U3 T1 k3 s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" t0 v( G( C# c' O. xA:180 degrees F (82 degrees C).  82度' W8 S! }- \5 _) `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 z- K( O9 J  q# i# w: E1 ^4 v) q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' j% B5 Q7 X& P6 _3 V$ n- t; R6 SA:en papillote.  法语自己理解4 i0 W6 O& }2 u7 N8 s/ Y7 R
17。Wing or Club is considered a$ x7 Z6 F1 C5 @& }) P4 X
翼和CLUB 被看做是一种...
9 E' Z; K$ P9 b" }+ V; A) ~A:Bone- In Cut     带骨切
; l% ], B0 f! t. P$ L0 W! Y18。New York is considered a   纽约牛扒被看做是一种& ?" W. M+ K2 A
A:Boneless Cut     无骨切  P" n3 d  ?& v: B" H
19.In general, a court bouillon for freshwater fish will contain6 q! x$ f, a- Z( {" D  z: H
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
0 ^/ M7 R2 E) @! j4 u7 T5 QA:the same amount of seasonings and herbs as a bouillon for saltwater fish." u/ r2 b. H/ _
和做海水鱼同样数量的调味料和香料
! z, W- B& I6 U- A1 P& `" V% c20.Anise is very similar in flavor and appearance to8 B; |/ L# a/ L$ P7 ~5 v5 U
八角和下面的那种原料有相同的味道
2 C/ Z; Z) {. |/ T& m/ dA:fennel  茴香
3 S3 D; \- c& I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) k. e- O2 a7 b: R下面那种原料更像大葱且有平面的叶子1 i. I3 I& G7 h6 F5 P( p& [
A LEEKS  似蒜葱 (这边人叫京葱)
4 i3 Y8 Z1 j, _22.Which of the following cutting shapes refers to a small dice5 ^1 G' `" }. L
下面那种刀切形状指的是很小的粒(末)
3 @4 D' A  B  R; @/ b6 P9 RA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  b) G' J: G! G, y5 H23.Oil is added to the water for boiling pasta in order to( G* Y6 M5 m) }& x$ @1 f! H
向煮沸的pasta (意大利空心粉 )中加油是为了+ Z  \5 t( {8 |9 I- F  L9 h1 J7 U
A:prevent the pasta from sticking and to minimize foaming action.
5 t' I3 T( ]  }/ n  ?$ ?/ R. ]6 o  l防止面条黏合并降低发泡。" `5 F* C9 I6 e5 ?8 f4 c" L. ^* Y
24.Which pasta dish features pine nuts and basil?
. f& a! g! s- `0 A- L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ }2 j5 U) y% V/ y& e( s' M& BA:Pesto.一种绿色的意大利面酱
4 S2 ?0 x) M2 f" ?http://www.tianya.cn/techforum/content/96/563836.shtml
9 }. [+ W1 O% j; W6 U
  f( {1 G) Q5 O$ e25.Which of the following is a spring vegetable similar to spinach?
9 ?8 l; P! m# r6 [. ?- a下列哪项是一个春天的蔬菜类似于菠菜?
' m# p* Y( |  R- h3 E3 g1 `A:Sorrel. 酢浆草。* H9 w* x8 F0 |3 e( i  R$ U5 ~; j
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:" A5 b% H0 x9 |4 J( |8 t% z7 I
哪位厨师最早带来高水准浮夸的美食
# G6 {  I8 ~3 P- [4 l. |* N% Z5 i, `AAntonin Carême 人名 安东尼·卡罗美" c: |- i+ g- ~# ^+ G+ y3 Y) J

4 _! n, @" H5 u" J6 g8 Z6 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 w2 V( I3 h9 f' k' D1 b. z/ W
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 z% v0 ]5 |, J/ b( XA:Cast-iron stoves         壁炉+ q$ \: i0 h/ v& y! ?
http://www.usstove.com/products.php?id=6' C6 @: u8 Z) E0 c7 r

3 G4 |3 u$ r1 a* R4 P; T28.The French term used to describe the roundsman, or swing cook, is:
, U$ J' m3 ~0 @% p法国术语,用来描述roundsman,或摇摆厨师是:
) l$ f) [* u7 C! I' C7 k8 I: VA:Tournant   图尔南! k, k5 s6 Q0 K0 g( }3 n) y2 }

: z/ H4 W3 }% K29.Another term for the wine steward is:
/ N# b1 ?; t2 g- j# r) v葡萄酒侍酒师的另一个术语是:1 k8 Z0 l9 H9 ?# x3 _% f
A: Sommelier 侍酒师
  P. j) V' ^3 J, A3 r/ d4 s) b9 V5 t9 R, c3 D- n
30.Molds, yeasts and fungi are examples of a:
' S* u3 V3 _  B* o% F7 o: \霉菌,酵母菌和真菌是一个神马例子; B  d  p. r7 n& f9 e& _2 O5 p! _
A:Biological hazard 生物危害$ @4 U) o) `0 r5 S% W' y
# N7 Q! C0 s( r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 l6 o' E! f, y9 W) P根据加拿大食品检验局,食品的危险温度区在多少之间:
% _. H+ O8 s, ?" z) GA:40° and 140°F (4–60°C)     4-60度
& k# J  O. X& `  j
: m- P0 X0 K7 ~& L$ A32.All bacteria need the following for survival:! `# V- e* W: m) S5 V
所有细菌生存需要以下哪些内容:
! s' r/ D, Z  @( Z5 ~% s0 u* {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 @* `& {. ~9 z, i5 F  p5 S! E3 C  C. N# m
33.Which of the following correctly represent critical control points in a HACCP system?
: n- d. v  C) t2 A. ^以下哪项正确表示了HACCP体系的关键控制点?1 H5 u6 _3 j7 O; C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 E' Y$ C$ l( h/ [0 U+ k/ o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
3 [5 R; g$ |# w7 U! S4 W$ ]6 h* s( U& ~, |
34.Which of the following is not an example of a carbohydrate?
* z, Z, i' Y0 ~4 v4 E$ E: T7 S下列哪一个不是碳水化合物的例子?6 V3 T- `, r8 i5 x
A:Essential nutrients 必需的营养物质
* ~# m2 z; i3 C( D6 W& ^9 D* r, t( U6 f' Q+ M5 a5 r  E: [& t$ k/ N  S
35.The process by which a liquid fat is made solid is called:
. t, A$ [$ c2 Y3 k- ^+ W/ a8 p液体脂肪做成固体这个过程叫什么
$ F% b) i4 Q  Y8 k, O& vA:Hydrogenation  氢化
5 B/ N+ n) A5 W$ T! u6 C) u3 c8 J" K- o
36.Which of the following is not an example of a fat substitute?/ _, T; w( r9 V2 W! V
下列哪项不是脂肪替代品的一个例子
8 m+ f+ g8 C5 r( e, _  j9 LA:Acesulfame K  安赛蜜K表2 U! i( C7 r; k8 p

. F2 {0 ?7 w) J9 f. w! R; A37.Health Canada requires that a product labelled "fat free" contain:6 j9 U7 k- a2 a- r" k; b
加拿大卫生部要求的产品标有“不含脂肪“包括:
- z6 c  n4 z/ f9 g3 BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ e, r7 `+ h8 K

* C% b9 h  e4 Y, V1 y9 b* U/ U( ?38.Which of the following is not a problem associated with converting recipes?
  ~" J0 s4 T2 d/ j3 K  e- {下列哪项是不相关联的转换配方问题?5 a) N  [* Q' N; D2 L: T4 j& a4 g
A:Unit cost 单位成本
( N! y/ J$ I% K/ e- a. b, N+ N2 M8 G) \, j! _: n
39.The condition or cost of an item as it is purchased from the supplier is called:
: {8 c& d: [8 P$ ]0 N从供应商采购的物品的品质或成本叫什么
$ e% R% W( V# M9 P& n% q, A# hA:As-purchased cost 购买的费用% U/ M' }4 K3 K7 w9 M: Q

3 E" b1 _5 ^% S6 R8 W; J40.The amount of stock necessary to cover operating needs between deliveries is known as:4 j* e) S+ y. [4 Q; k: A" u
在新货到来之前用于日常所求的必要库存量叫什么. o3 V* l$ q% P
A:Parstock 基本日常最低库存
% P9 F- F6 O' n( C4 {) k, U# Y% }& P( K4 M2 {1 Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ^* h- L0 X/ g, n8 y5 h8 K下面那个缩写是用来表明正常库存流程?7 N. E8 l, c$ g0 l9 _# X
A:FIFO=FIRST IN FIRST OUT 先进先出- t: P3 f6 b- A
! H4 p. p8 O& i4 \
42.Which of the following knives is used to turn vegetables?
6 C  ~# \7 E, |下面的那把刀是用来打开蔬菜吗?
5 f+ m: E8 [, E9 G8 E. \A:Bird's beak knife   鸟嘴刀
% _/ M( x3 e- s- ?+ Q2 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" ]* O( ?1 `3 F5 M$ i

) R) v, F- d  \$ Y6 p43.What is an instant-read thermometer best used for?: K8 Q% P( H$ n4 ^1 l- ]7 ]) M! B
即时读温度计最好用于那方面?
! x. x9 z2 J7 KA:Checking the internal temperature of a roast 检查被考物品的内部温度: z* c: p' n9 O( I$ q5 i& a, N2 _
4 j' [: A) l0 h5 M
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 h- j5 E- s& F9 t! l* 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 }4 V7 o) `6 Q- O: DA:Cast iron 铸铁
8 _# h& h4 r9 e' ?
1 e3 |7 R2 w  X0 R+ [' a' i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 I' q% r8 l+ N. X
哪件装备下面有一个可移动的碗和一个S形叶片?
4 H, s$ @4 g6 f# m, u+ l+ k4 XA:Food processor 食品加工机% E+ S" k% m$ p9 ]1 z
http://www.google.com.hk/search? ... iw=1263&bih=572& g( o" u' @) |. @9 j- O+ l
- `! _. r  ?/ C  ?: B# z/ h% F
46.Which of the following is not a rule for knife safety?
9 i7 K( G9 c* ^, X) D下列哪项不是用刀的安全规则?
0 d/ ?. h3 g; g0 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ ~5 R7 E5 ^8 T/ |# ?8 ^% b
. X  t% T" r2 R* i/ m+ j) V# {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" g+ x2 d, N  O1 t7 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ U& e' D8 J7 m7 _# a1 j# ~
A:RondellES
+ P/ e; p  m% e: l: h% r" Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 N8 ?/ s6 R4 Z+ t  g& c' v
' S' f& N: y3 k3 n4 Y' o" A3 a4 Z2 e1 p
48.Which of the following is a diced cut used to garnish soups?3 v# \  F2 `2 ^6 X$ y2 W' p
下列哪项是切成小方块用于汤的装饰?- G3 V6 z) v0 `% U9 O" R1 f+ x) F( n* w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 f7 [0 Q& w3 i% B5 [& M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) x! ?. h+ z7 n: J+ x  C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!!——
% v5 r  y/ f* s. ?9 @( pA:Gaufrette 7 l5 |" C8 F: C$ l8 K5 [1 @8 T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 T# I0 @1 ~' B  wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ M% u0 `0 T7 `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- i( ?3 F9 [8 k9 Y6 A

% o. y' B- j$ q* l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 b. [9 ~3 f  n' Z0 X
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)  |' {5 K0 p* x, B
A:Cilantro 胡荽叶 香菜* S3 B- t- C0 ]" g2 ~! E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: |3 d0 l1 F; e- D/ Y
- b7 G0 d" P. r- h9 s& y6 D60.Allspice is made from:
  A5 Y# u- y4 f. _+ O 多香果,  多香果香料是什么
# o5 V( \1 M4 X. |- fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" W' Z8 ~2 P) V2 A& z+ b. M; TA:A dried berry 干浆果
3 Z0 s( c& R% B9 P% p/ j! b1 N/ k- ]" \9 d1 c6 v
61.Which of the following are used to make a sachet d'épices?# \) i% O  Z3 O8 [; T+ M
下列哪些是用来做香包德épices?
3 I+ r* g! y3 s, V$ `. xhttp://www.sachetcatering.com/
" b0 _: p& R3 Y$ T3 J9 }2 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- y& ?- n5 F1 E" U9 e/ e; c( s5 A8 S( H
62.Which of the following condiments are not soy based?; k, e  z6 D* S. S' `8 \
下列哪项不是酱油调味品的?& R+ |0 X! i) A& S
A:Wasabi 日本辣根
& e4 _: K# @( y( h! n% J: A& P0 n. ?6 c6 u2 C2 l" p2 a. i& T7 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- ?* D6 N0 t1 j: P$ A* l" r5 K  D
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:7 O1 t0 L$ \/ _$ f" P
A:Pasteurization  巴氏杀菌
: E3 s( y! s' l9 k
1 B, e0 H) P! M& M! k64.Which of the following steps is not the correct procedure for whipping egg whites?
6 g9 c1 X( A& f; E) m1 F# o6 {$ Z下列哪个步骤是不是正确的蛋清搅打程序?
4 k* }- ?+ f! Y# K* k! _2 gA:Allow to rest before use. 允许休息后方可使用。/ [* O( n( i8 T' H: N* H- v; m
/ W- v6 ^$ P  ]0 u, |' L0 r- E
65.The weight of a large egg is between:一个大鸡蛋重量介于:* d# e  @0 P; ^4 O
A:56g and 63g 56克和63克
  D6 Q1 `5 m( b8 c2 e6 [; M: m- o( ]! s5 H
66.Evaporated milk is a concentrated milk that is produced by removing4 ]. ?7 K0 m1 [: A
炼乳是一种浓缩牛奶 是去除什么做的! d3 B* c& ]2 h
A:60% of the water 60%的水
; I) g1 d+ W; i9 {7 u+ l1 W- C7 u& T1 q9 W
67.A method of cooking that transfers heat through a liquid or gas is:
$ ~7 U' e2 t% c5 H- M# i一种烹饪方法,通过转移液体或气体是:
4 E  X, Z4 M; @' q/ V/ Y+ |  ?A:Convection 对流: i9 M% Z8 W$ O3 h+ r' D
# g! _, X1 ]  L; _
68.The cooking of starches is known as  烹调的淀粉被称为
+ S: G4 j) l, J  \- XA:Gelatinization 糊化
. G% D- w) ~* l* q$ B
! R7 f2 c' ^+ @+ V1 R8 i& B9 Z- f% r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ b7 e& P* |8 ^; S2 B  D* q
A:Braising 烤
3 o* w# I3 l. D/ O* x$ E3 M: T# {1 U0 }( B
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:
* d" ^5 a# w0 ^( F& [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 |7 ~" ?/ `, d" G. n9 a; b
: Q) E+ w- F, F+ `. y71.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
: x' h$ X+ q6 FA:Fumet 原汁3 K; r0 Z- @! B# g1 P; Z* P

0 ?2 R  d2 {% s' F) X72.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 Q2 [& W# A6 v. ?  b  T* s! KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# K# c* e  @* S9 Y: b
5 ]2 s1 }; V5 Z/ S9 W73.Which of the following is a principle not used in stock making?
' @7 p, b) @; L" Z下列哪一项不是用于制造高汤(低汤)的原则?/ y1 J$ P+ d$ P4 R% \& L" }& K
A:Start the stock in hot water.开始在热水中操作( R, Y# V( u. \  v: }+ ~

. b' y  a/ X/ ?! u1 E! ^+ L2 \1 M+ h74.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
1 G" K' V( Q6 _  \! e. ]A:Remouillage 法语熬汤
7 f1 d2 W+ {+ w. Ihttp://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-7-11 15:01 , Processed in 0.157704 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表