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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。
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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。
; I9 S+ X( A2 e4 ^7 p7 C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
$ b1 a: s& j3 H- h, C# L% T  R7 c2 k, X1.Which of the following methods should be used to determine doneness in a New York steak?
/ E  ~- w5 n9 K, ~% 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)
" Z+ Q8 n% y+ K. LA: pressure touch. 压力触摸1 N: e$ C+ K) B0 k4 G( ^! V  U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. L; e% t- k6 j/ T/ M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
* Z9 y: f: z6 k8 x: _* }A: acid  食用酸0 H( k) c3 V8 z' r3 ?% n% v
3.Vegetables are major sources of which of the following nutrients?
! Q/ u$ j9 ?- K0 w( A2 H蔬菜中包含的主要营养有哪些
/ H/ n; N  m/ pA:vitamins and minerals. 维生素和矿物质。
9 i7 d/ m' B6 \% S. p' h4.Cauliflower is commonly served with# |+ _* B9 R# g  Z; G5 s. Q0 Q+ [
花椰菜(菜花)最常见和那种酱汁搭配
$ E& V( j" h0 S# ZA:Mornay sauce. 奶油蛋黄沙司
! p2 x4 q0 @/ q% ?; Z- T5.Which combinations of products are found in pie dough?
. c/ y1 f2 l3 Z1 e- d6 c; q, b) `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 _2 C6 C7 E7 K7 wA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% F) Y: Y+ Z; n% A4 {6The French term for mussels is 法国语青口(海红)叫什么
2 |. E5 x$ i$ V; v& ]) aA:moules.法语青口,海红' X, d! f% Y, h& Y9 W8 v+ U" x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& l/ W: N# s9 r9 o* @% d% V
A:faintly fishy. 稍微有点似鱼味, W# i6 b* T9 s
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 C$ k$ h* h2 ~1 f" S( Q. h1 {
A:2 days. 2天8 l) ]* l* }3 Q- ^. Q+ u
9.What are the principle ingredients in ratatouille?
3 `9 V1 Q! v+ [' `' \4 T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 {3 N+ _$ z& _% E' E7 {
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ {1 }. D; E8 }5 _; {$ l2 [+ n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, q8 h1 b8 |- [7 Q* d; i$ ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% O8 C; p4 e2 R" n: }. a
A:cook food in quantities that will be used up within 20 to 30 minutes.
8 L3 x- H) F+ J! i" |( u' A大批量烹煮食物要在20到30分钟内5 k4 p! p, A5 a! |
11.What person has the authority to issue a Health Permit?
9 k$ \8 e: O+ y9 ~+ u谁有资格颁发健康证(卫生证)。
% `1 O2 U& k& G" P* K: E8 kA:Medical Health Officer.
" N7 l- B6 R! M/ k医疗卫生官员。  @+ w# @7 ]& E4 B
12.For what period of time is the health permit valid?+ _4 Q# Q5 ?# h1 T0 \+ I2 B* `5 l, D
健康证的有效时间是多久?
* b, J  o! @$ i6 n* UA:12 months.12个月
' t/ E$ E/ a  M  U1 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ S- j0 @# k7 z2 v( B
在食物和饮料准备区,通风系统换气的标准时什么; O* _; I4 b0 S$ m3 I# V/ V
A:08 times each hour. 每小时8次
4 ~1 i% I6 g/ G( W: O& I14。The minimum temperature for manual dishwashing in the wash sink is
: n& Y9 B) Z. E6 h手工洗碗,洗碗池的水温最低多少度?
/ ~4 D/ R% g6 b! l: e2 ZA:110 degrees F (43 degrees C). 43度
/ [5 @/ ?, F; y& d8 B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! s* c. ]% E  b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: |  J/ P: l% I5 V  L# B! ?A:180 degrees F (82 degrees C).  82度, e& z8 c4 F+ j" }/ _/ ~
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 j6 P6 t/ \6 p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- l, s& U# i: w$ ^' d, X( M
A:en papillote.  法语自己理解
6 t8 O0 v) c3 ~* V$ L, \3 D17。Wing or Club is considered a
8 ~. n  d; \3 L5 p6 `: ?9 M" t: d翼和CLUB 被看做是一种...% S/ Z% w+ F' L( Q$ j4 L& C0 `1 c
A:Bone- In Cut     带骨切
3 d9 A! e9 G3 _0 u18。New York is considered a   纽约牛扒被看做是一种
: z, }) l# l8 J" w% j5 `! O9 W7 `A:Boneless Cut     无骨切
. V% t% N: N: }9 s19.In general, a court bouillon for freshwater fish will contain& E6 j( T. O; A8 F! p
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
9 u4 m# H4 _. OA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* e1 [( h# ^& S7 W/ H( p4 Z' ^
和做海水鱼同样数量的调味料和香料  W) e4 i  M6 y, {2 L3 U& H
20.Anise is very similar in flavor and appearance to; ^- n# ]0 a$ }
八角和下面的那种原料有相同的味道
) n; e' G+ ~- x) `* E1 ?3 wA:fennel  茴香2 S* H" R3 ?0 z8 t& `' o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 C. Y& V# _+ n# i& \1 i! d+ y2 n- l
下面那种原料更像大葱且有平面的叶子: n1 N* K/ X$ r. k# \; r; z
A LEEKS  似蒜葱 (这边人叫京葱)
- |. v( M; o, V5 p22.Which of the following cutting shapes refers to a small dice
, ]/ |; L+ @  C, e  h8 }4 B8 G* x下面那种刀切形状指的是很小的粒(末)- k! ^' m/ f/ h
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& y) K7 j8 @; j2 `) w23.Oil is added to the water for boiling pasta in order to
) ~4 }+ y6 e5 [/ }  t% `向煮沸的pasta (意大利空心粉 )中加油是为了
+ y) h1 l$ F' M8 S7 c( NA:prevent the pasta from sticking and to minimize foaming action.* O/ K( V9 g' C! t2 ~: `! ~. \2 |
防止面条黏合并降低发泡。$ q& c2 |, Z* U
24.Which pasta dish features pine nuts and basil?
7 H) X: S6 `* k7 `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) l' _; O$ V: b' q# v
A:Pesto.一种绿色的意大利面酱 , J3 [) ~/ @! z9 i% L% |0 |5 w' ?
http://www.tianya.cn/techforum/content/96/563836.shtml
0 ?, p( J6 s( A. ]+ z  ~) Q9 j: x) p( L  j% w  ]2 h
25.Which of the following is a spring vegetable similar to spinach?( j+ H0 A% V- u+ Y* C" q
下列哪项是一个春天的蔬菜类似于菠菜?, b& `: {5 {: y  }! ]
A:Sorrel. 酢浆草。
7 M& Y8 d% j" `3 h. l( b) \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:
5 ]( C& M1 {* Q1 N4 c' a3 K哪位厨师最早带来高水准浮夸的美食
% p; }7 t8 c( ?+ N' J& i/ h8 ^) iAAntonin Carême 人名 安东尼·卡罗美5 G4 j! D9 k' Z9 J. o
7 M4 J6 R. r6 v7 @# U
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; O$ B! _' ~( A9 O+ i: V) r" {3 ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 l  ]* E5 l' G  o
A:Cast-iron stoves         壁炉* O7 {; o; l" c* q
http://www.usstove.com/products.php?id=6
9 ^! M7 d0 {' E% p3 q* O' I5 L4 p9 y( K2 e! T2 ~* x
28.The French term used to describe the roundsman, or swing cook, is:. {6 Q# D$ o  E0 r, H" X" o( r
法国术语,用来描述roundsman,或摇摆厨师是:
5 u0 y0 `* \7 f# |5 R/ s: n1 i" M) OA:Tournant   图尔南$ g4 P' Q% ~9 D/ G0 v
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29.Another term for the wine steward is:  p, d- w- [, Z' W* G! ^: _# t
葡萄酒侍酒师的另一个术语是:7 C6 T' |* _4 R# y4 n: Y$ F
A: Sommelier 侍酒师6 C% @1 z) W8 a0 |1 r

5 P) ?$ r& e# P% c! z( Q30.Molds, yeasts and fungi are examples of a:
/ \* N7 [1 _/ {0 W& L! G霉菌,酵母菌和真菌是一个神马例子
% X* }4 z+ R8 s! C7 q, BA:Biological hazard 生物危害
2 y/ B5 K: W$ ^6 J1 V" S* j2 h8 W/ V0 Q* X8 p& O! U1 k, {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 Y7 H* G# P; J0 z1 ~7 v
根据加拿大食品检验局,食品的危险温度区在多少之间:3 h7 ^! F5 o, a, ]& a; ]. F
A:40° and 140°F (4–60°C)     4-60度; L2 U  T9 D4 r  N: O+ S
& ^' L8 w: B8 q. A, J" o, B
32.All bacteria need the following for survival:
7 x) a+ N+ n% Y% A* r; p( g& Z所有细菌生存需要以下哪些内容:; |/ U: q  H. z( _+ X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. l) D+ c# l! t- |- I

% m  H+ y5 v* X$ H* `33.Which of the following correctly represent critical control points in a HACCP system?
$ s1 T; |2 c2 J( [: ^! z$ Q以下哪项正确表示了HACCP体系的关键控制点?0 N8 h/ W/ A1 N, s3 ]% H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 n0 y8 i& q% m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 b7 q9 y  E1 i$ z! k5 Y4 l- B: Q/ J( a4 G' T. I5 M
34.Which of the following is not an example of a carbohydrate?: y2 x. e" i# T3 ~' b! H) w5 Y
下列哪一个不是碳水化合物的例子?0 ~- d% h# M4 t
A:Essential nutrients 必需的营养物质
9 m- C% M& N8 N; q8 N: r) X+ s- q% Z9 ], u1 Y
35.The process by which a liquid fat is made solid is called:
4 w6 h, h) b4 W; E液体脂肪做成固体这个过程叫什么9 \/ x' m) k: N& O2 ]3 ?' |
A:Hydrogenation  氢化
- B& c& q- s, E7 n% L% q9 R' W/ Z2 E5 S( I, _
36.Which of the following is not an example of a fat substitute?; g$ [) k2 G) W) B
下列哪项不是脂肪替代品的一个例子
) `$ U4 T0 f8 c! T, y) HA:Acesulfame K  安赛蜜K表9 Y2 `6 B, z8 ?' X3 J$ g; |: W
- J8 G% l8 A" D/ d8 ^4 \1 `& ^
37.Health Canada requires that a product labelled "fat free" contain:
2 c3 L& m) B; r加拿大卫生部要求的产品标有“不含脂肪“包括:
+ R. h* r  f' R* L% EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 ^, ?4 a7 A! `- y$ G
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38.Which of the following is not a problem associated with converting recipes?' P6 b, W+ }' s( z7 r4 v
下列哪项是不相关联的转换配方问题?
4 {2 ^% j% H! h" AA:Unit cost 单位成本
' T2 y1 ?( U$ Z9 ^( }
, G$ g  E# h7 n8 Y39.The condition or cost of an item as it is purchased from the supplier is called:( L6 L+ `) U" o8 ~9 {
从供应商采购的物品的品质或成本叫什么
  h1 b! s; T, ]9 kA:As-purchased cost 购买的费用5 |4 t) ~2 r7 {# X: }, g, r
% z% D6 y0 L+ O1 K) y* [
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# u& K- Q& V! b/ K3 e7 {* Q2 j在新货到来之前用于日常所求的必要库存量叫什么- ^2 D. b6 G5 a8 C/ S
A:Parstock 基本日常最低库存- F# d, `: v: ]: p5 l. ]2 m, `

# x7 k" L* n3 a* \  ^0 d41.Which of the following abbreviations is used to describe the proper rotation of stock?3 U/ |& I! Y; G3 I! H
下面那个缩写是用来表明正常库存流程?
8 C2 \# m$ U( PA:FIFO=FIRST IN FIRST OUT 先进先出: r* m. ~9 s& p8 N0 t
) ?  b$ A1 X9 I+ a$ c& _
42.Which of the following knives is used to turn vegetables?% J( T) L! l4 @' w' r
下面的那把刀是用来打开蔬菜吗?
2 S" v3 r+ J% IA:Bird's beak knife   鸟嘴刀
1 n; n3 d! N: C/ Z/ h3 Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 Q0 l( v6 a9 r- T3 a/ R) K
- V/ i9 z" L4 c3 l% g43.What is an instant-read thermometer best used for?
/ d9 |9 P! ]( [8 `) Z1 ^即时读温度计最好用于那方面?' o% [' l  w% X5 N6 k: t5 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度% B$ i' [) H, y  {8 ~
6 C2 _+ C% W  z  Y, c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 m" ]7 I% W7 g( Y% @, f下列哪些金属材料受热均匀,通常用在铁板而且非常重8 q& f0 A, y! [4 V
A:Cast iron 铸铁" O% y/ l5 D. V1 x  f( t- Y5 E7 {
0 y3 b, I  g5 \3 n, Q4 c: {/ S% s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 d9 I& \) ]& M, A( e: h
哪件装备下面有一个可移动的碗和一个S形叶片?9 _3 ~# f2 G" ?- r* M
A:Food processor 食品加工机
# N6 K( T9 f8 h, c. Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
4 |+ ]. I' a4 Y. ?$ \4 z  B* t/ i$ Y* v: W. I
46.Which of the following is not a rule for knife safety?/ Y/ l; |3 H  C9 e( x
下列哪项不是用刀的安全规则?
3 w! I' o0 Z1 B9 @0 B0 TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 a( o2 j) h, u( v1 M5 f2 a
! G4 T& k/ B. H1 r9 B% Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- ?! r, R. }+ r6 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ P# N9 E# g0 `) [' g: t3 N+ SA:RondellES   o  t9 ^8 a4 ^8 h) p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 W! k5 `) I% W6 B( f4 R/ [; {) ]8 K9 u6 ~3 s
48.Which of the following is a diced cut used to garnish soups?
; l1 p( |+ A5 a- F  k0 H+ t$ Z) u下列哪项是切成小方块用于汤的装饰?
. \( s/ g+ A) o0 h1 ~7 o1 K( X* hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! X: L% |6 w2 M2 A9 A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! ?. P. _7 O& ]# m0 [" V  h; {
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!!——/ _  P, x$ f4 o. V
A:Gaufrette 5 B, o$ a: c! ?) G7 Z8 E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* Q- K. u+ V# \" h4 @' N; Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* m. H- b: A+ K. l% N$ w3 `1 r9 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, X' N+ C9 H/ `" ]7 P8 }

9 i9 ]- f" b, N$ x50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" ]1 `: @1 _. p4 {4 b  j7 ?/ O& V* O
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)
# U( J' B& e7 C- U/ ]/ y# UA:Cilantro 胡荽叶 香菜
, j6 a6 F9 l3 e! ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, R4 M, t8 X4 a4 `  }, j- H
& m) w; G! \+ r5 ?; u60.Allspice is made from:
1 w& |6 |) p2 H/ m- F- k- Y- U% x 多香果,  多香果香料是什么4 m1 q+ @4 C1 ^+ W8 K" ^
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 F+ N% b: o: H/ I
A:A dried berry 干浆果5 G! f8 T# F+ s4 @! s0 V; ?
+ t  o1 N' x- F5 x
61.Which of the following are used to make a sachet d'épices?
- T6 C2 Y6 v, Z8 {0 o7 H! g6 ]下列哪些是用来做香包德épices?: S0 v7 c! q8 O+ ^$ m# s0 ~: b
http://www.sachetcatering.com/+ P9 h% U4 w" p  H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  p) {% |$ @; V& {! V

- j5 K2 ^8 Y/ m$ g: P62.Which of the following condiments are not soy based?- Z, S1 U& d/ k& n4 x7 K. I
下列哪项不是酱油调味品的?: a, j& Z& g& `" P: A. c
A:Wasabi 日本辣根
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, \& S* d, Z3 b! ~$ m- `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ a* V4 N. `7 y$ j  z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:
+ ]2 y' j" A! @9 D  f7 b# ~A:Pasteurization  巴氏杀菌3 ~) j7 [$ _  J  U$ |

! Q  B/ d! b9 `' }; g64.Which of the following steps is not the correct procedure for whipping egg whites?& j5 b* r: n7 L. h  Z
下列哪个步骤是不是正确的蛋清搅打程序?
: _2 d4 Z7 m  l' I: AA:Allow to rest before use. 允许休息后方可使用。9 \. C" \0 e2 v, L7 V) A  P' M: `
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 A2 {- e2 y: U9 J
A:56g and 63g 56克和63克
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# p1 Y5 V1 j: l' Y66.Evaporated milk is a concentrated milk that is produced by removing1 }0 s# t# l3 d, q
炼乳是一种浓缩牛奶 是去除什么做的
3 ?6 e3 h7 H$ z/ K- u: KA:60% of the water 60%的水6 @2 A9 {; l& W3 Z- h( t
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67.A method of cooking that transfers heat through a liquid or gas is:
9 V7 k& m$ ]+ H5 K. H" I$ w一种烹饪方法,通过转移液体或气体是:; P* E" W" h# u3 W
A:Convection 对流
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1 o4 N8 {+ n2 N: O68.The cooking of starches is known as  烹调的淀粉被称为
1 n) w9 N# ^6 rA:Gelatinization 糊化, w, o' `. R% Z, I! T- {

: I2 j; G; w) p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ ^+ T3 A; r9 P( p& g7 e$ q
A:Braising 烤: j; r- m, j! g( Y# M5 n
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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:, s8 y- i1 I7 x& M3 K$ N# ?1 }0 Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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' E+ X& z( l, D( F' L8 k+ U" m# o: h
A:Fumet 原汁  v, H9 w/ _5 F0 S* @% U

; }, |. Y5 e' N% q9 `* o72.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% L! A: ?6 U+ `. `/ j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# d5 A& |" j( E1 z7 v: G7 P

6 K2 H) ^% ^$ j3 p73.Which of the following is a principle not used in stock making?$ H7 {5 \# Y4 K1 M5 B. l3 a
下列哪一项不是用于制造高汤(低汤)的原则?
  I9 {1 S% Z( {; Q7 pA:Start the stock in hot water.开始在热水中操作
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+ V7 G# |9 y; |% y! j$ u% \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
3 Z' J2 K" a. X. m4 ?1 k6 }A:Remouillage 法语熬汤
/ ?- J/ z+ b- w1 C8 \* J/ Thttp://www.haibao.cn/blog/post/176242.htm
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