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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。) ?7 y" d4 I" |+ \3 R

0 N" |" f8 L; W/ R' Y8 G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。
6 P2 f" J* F  Y; M& \3 ~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4 [# w+ _2 d" V, H
1.Which of the following methods should be used to determine doneness in a New York steak?
) o5 I+ o; G0 s! g. B; Z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): Z9 R2 k. b' H' b' E2 E% U
A: pressure touch. 压力触摸4 k% ~7 }2 F+ _# r2 k3 k/ F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& Y- T8 |2 c& B* c- j; v& z/ s) Q) i
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9 b5 ]) h7 J+ a) T
A: acid  食用酸
1 O3 v( G1 v. U3.Vegetables are major sources of which of the following nutrients?( r- W' L# F; p& @0 H
蔬菜中包含的主要营养有哪些  F7 ^% `+ U7 @1 N
A:vitamins and minerals. 维生素和矿物质。+ ]" m& E$ `* h
4.Cauliflower is commonly served with, E% v3 ~" H  \' Q3 ~
花椰菜(菜花)最常见和那种酱汁搭配
, q4 \0 B/ O9 m4 T: YA:Mornay sauce. 奶油蛋黄沙司
& p2 d- ]: A# m4 T4 |3 O5.Which combinations of products are found in pie dough?
* j/ w2 ?4 k- u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)5 K0 @2 _! ^' w# P" i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. f; r# `7 C2 P$ z9 L2 j
6The French term for mussels is 法国语青口(海红)叫什么
. q- H2 [6 m, XA:moules.法语青口,海红  f1 M, a9 V, {9 h' c8 K7 I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 B2 e0 G6 ~  j' C4 {, Y; E/ [: P
A:faintly fishy. 稍微有点似鱼味4 h7 l3 N) X) k, f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, S0 H0 M$ [* E7 e. @4 M3 V
A:2 days. 2天
5 e- `# d" l2 y! w, T* |9.What are the principle ingredients in ratatouille? 3 ~' V  l% @1 o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 Q9 H3 w8 j+ ?' I# J
A:Zucchini, eggplant, green peppers, onions and tomatoes
: l1 U. J+ P. \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, i- [" Q- ?4 X10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ c5 F  P: F( Y! C8 N& [
A:cook food in quantities that will be used up within 20 to 30 minutes.1 k, ~  i( W. E! R2 ?0 W
大批量烹煮食物要在20到30分钟内% t& K0 s- I  t4 |6 }6 z
11.What person has the authority to issue a Health Permit?
" W$ j  ?5 `1 t% e4 G1 y谁有资格颁发健康证(卫生证)。+ Q& b" b" u- l' `& M4 k2 G3 Q
A:Medical Health Officer.% {1 |" z5 C$ z- {7 [0 {  Q/ G
医疗卫生官员。5 z& l' x" S9 [2 F0 ^1 Z. o! e9 L6 @
12.For what period of time is the health permit valid?8 |7 l( s% o  G& g! G
健康证的有效时间是多久?
. [$ |1 X8 r/ U$ V* E3 j# j) c9 JA:12 months.12个月
* V  w) e' ^  T4 o  I+ K13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 d5 K0 u# b- F/ k7 c$ h9 P
在食物和饮料准备区,通风系统换气的标准时什么3 ^- e& f7 ]$ e- K8 p+ ]
A:08 times each hour. 每小时8次
7 S# S" Z* D' t. F3 A; w1 M+ p14。The minimum temperature for manual dishwashing in the wash sink is
& m. E9 a1 d; ^! h( x手工洗碗,洗碗池的水温最低多少度?3 J$ a; \" C& O0 k3 S2 ~
A:110 degrees F (43 degrees C). 43度
& ~3 g/ M; q, z. ^% O. ?8 f1 M15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 n: B9 g1 S1 O5 O7 r6 _& `) v* q% i' T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 F/ Q+ b; A8 }; ]. O% H+ \
A:180 degrees F (82 degrees C).  82度
3 z' t' B& i+ g* }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( C9 i) [& K% o2 b% b( C, D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! O1 O; N9 {7 o' K/ Z% P# P
A:en papillote.  法语自己理解
. T0 P* Y. T% q0 R! ^17。Wing or Club is considered a( m  b/ w. i! I5 V, \6 A5 A: a
翼和CLUB 被看做是一种...( ~; ], x( t' c; M1 v
A:Bone- In Cut     带骨切7 `8 V  l* }- U
18。New York is considered a   纽约牛扒被看做是一种
. H" i/ Q: v) u  EA:Boneless Cut     无骨切9 z: i; L0 Q! k! _3 f! U, c. \2 ]
19.In general, a court bouillon for freshwater fish will contain
4 |' K0 _6 s1 M8 I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
  j& f# E9 r6 I5 [9 d1 FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 ]6 `  `$ W0 Z; W和做海水鱼同样数量的调味料和香料, ^, Y: H5 k3 Q- x7 R, C
20.Anise is very similar in flavor and appearance to; p% g1 A% O1 x2 t
八角和下面的那种原料有相同的味道& o3 j: |, F# b. u8 l- o( F
A:fennel  茴香! j3 N# U, n, Z8 s$ g0 c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 O. N2 k$ R& ^  h/ f下面那种原料更像大葱且有平面的叶子
+ I4 a% X+ T7 K6 M1 l9 b; m7 MA LEEKS  似蒜葱 (这边人叫京葱)! E2 \, v' v0 j6 a1 v
22.Which of the following cutting shapes refers to a small dice( _" y7 j+ k( \. w% m9 P2 `0 Z2 H
下面那种刀切形状指的是很小的粒(末). o5 a3 V, K7 Y) J: o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 T0 E3 J3 U) d; A6 [8 J5 W
23.Oil is added to the water for boiling pasta in order to4 e2 k, s$ H  |+ o9 Q$ m
向煮沸的pasta (意大利空心粉 )中加油是为了
# r9 t2 H) }( f" r! Q; {A:prevent the pasta from sticking and to minimize foaming action.
6 w! G" V* Y9 Q7 v- p3 ^防止面条黏合并降低发泡。! }3 g0 L4 n# s! ]4 \& B! s0 E
24.Which pasta dish features pine nuts and basil?5 k4 g" v: r" Y! D- q, h5 E0 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# i. q- p/ g$ m* kA:Pesto.一种绿色的意大利面酱 # t7 ?- M1 X4 K! m# Q) s% t
http://www.tianya.cn/techforum/content/96/563836.shtml
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8 d+ C6 o1 \4 n5 F- @25.Which of the following is a spring vegetable similar to spinach?
# k5 o  I. t" \: ]1 w下列哪项是一个春天的蔬菜类似于菠菜?3 S; ~' z: L1 m9 X' d
A:Sorrel. 酢浆草。% Z$ T' [/ X$ Z7 u- M# y# b' Q5 k
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?
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:
% w! _$ f" o( ^; J9 a: m& Z9 A- Z! [; v哪位厨师最早带来高水准浮夸的美食' @0 f2 k% s+ L, `7 S
AAntonin Carême 人名 安东尼·卡罗美
5 y9 Z! U3 I1 e+ X7 ~2 F- |4 K0 }7 k3 b; l# K  a3 T% g6 C& c
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 e  }& n4 t* C" d$ _' A. G$ }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) l5 Z9 q# C, ]
A:Cast-iron stoves         壁炉6 {9 `6 {# f9 g% Y3 i9 v
http://www.usstove.com/products.php?id=6
6 S3 f- _4 }7 ]9 Q+ \
( h- H" K. A) W" J1 k, g6 P7 [28.The French term used to describe the roundsman, or swing cook, is:
! B: z. ^$ N0 q  X" @5 X法国术语,用来描述roundsman,或摇摆厨师是:, `  v' Z( i; Y" j* p& i7 O
A:Tournant   图尔南
4 K5 S: D* m9 o- y1 c6 N
2 X. a' W1 b2 }7 g29.Another term for the wine steward is:2 X' Q- O- `$ y
葡萄酒侍酒师的另一个术语是:
& \2 S4 R' s: ^: |5 Q1 MA: Sommelier 侍酒师, L& ?  K6 l2 p7 `1 L7 @

* E8 Y. H+ M! N( Q: I' Q30.Molds, yeasts and fungi are examples of a:
: |# D: j; c* X& [% a6 Y; i5 [霉菌,酵母菌和真菌是一个神马例子
8 N( {$ d0 c5 c% F& Z( YA:Biological hazard 生物危害/ R1 \9 `6 \, Y  I" q; J

6 I9 N# T5 l: f. X, E# H' z( X/ f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 J5 `! j9 S3 E# e1 q2 I根据加拿大食品检验局,食品的危险温度区在多少之间:: V, s, j, I, u' m9 c6 a
A:40° and 140°F (4–60°C)     4-60度
" \1 B' M+ R' T
# P* S4 O! V6 s" B32.All bacteria need the following for survival:
5 v/ n6 X2 _. O/ F2 x' x) [所有细菌生存需要以下哪些内容:
5 {4 ^  |6 ^/ z  MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ I; b" e' c# V0 Q# r
) J9 h0 i' H8 \5 \33.Which of the following correctly represent critical control points in a HACCP system?( J+ H# H4 R7 r% c" D4 f3 @
以下哪项正确表示了HACCP体系的关键控制点?3 W4 V7 y# i* _3 g8 u# Y& Q2 ?& q( t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( d4 f" o- d4 ]5 ^! Y( [* B3 r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 V6 |. p+ A2 F& U4 s# l. {3 Q4 x: ^% p& @3 h7 V( t
34.Which of the following is not an example of a carbohydrate?# {" _( m/ D5 X# K) V8 L5 w# D0 k- l
下列哪一个不是碳水化合物的例子?
. p% L2 X( X, C- T% t' q) {A:Essential nutrients 必需的营养物质5 J# f* e! H9 X! ~

; H( B" [4 b* n" L& [35.The process by which a liquid fat is made solid is called:  M9 G: `3 K2 J! u1 N
液体脂肪做成固体这个过程叫什么
( |' N; |' _/ s# M4 UA:Hydrogenation  氢化
1 @% _# R; s0 _7 l4 i* H! v5 _  Q: ?3 b( d$ K) m; g) ?* W4 G
36.Which of the following is not an example of a fat substitute?
2 P* D  V$ l: _3 G" f0 b! a( x下列哪项不是脂肪替代品的一个例子7 R/ V8 Y' F  J' F: G. ~' e+ R
A:Acesulfame K  安赛蜜K表4 F$ Y4 f9 r  G
6 O  T5 G7 h1 V
37.Health Canada requires that a product labelled "fat free" contain:0 h* E# C$ ^: h
加拿大卫生部要求的产品标有“不含脂肪“包括:( Y( l7 @5 D- t, J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 C+ h% F8 ]! z: X
/ T2 s1 p$ y/ p7 M+ Z
38.Which of the following is not a problem associated with converting recipes?# v. k( v  S( w2 [. Z" |
下列哪项是不相关联的转换配方问题?* H5 x+ ~, Y- X5 d$ d
A:Unit cost 单位成本
. p# ?: \$ P$ E0 W- p0 y& b( \
5 D; a! O9 K5 W0 m39.The condition or cost of an item as it is purchased from the supplier is called:' C6 G( M  ^$ B( z- c7 A
从供应商采购的物品的品质或成本叫什么
4 c. S: ?; t$ r3 T" SA:As-purchased cost 购买的费用
5 ]& g! n) {6 r6 k! P4 |6 h. o. J
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( n. s, P2 |% V& {( k5 F在新货到来之前用于日常所求的必要库存量叫什么
+ ^1 p3 s$ T4 SA:Parstock 基本日常最低库存: R: M& c3 e. M" ]4 }
( d! v# S" s6 V
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 ^( f  e  d6 o) Y5 s, _, \下面那个缩写是用来表明正常库存流程?( `2 x! G: n2 T+ I3 k; r; A3 o) T
A:FIFO=FIRST IN FIRST OUT 先进先出
! o. h0 X5 g- \2 W1 Y1 E5 U# w* X+ ~; S2 M2 J7 h
42.Which of the following knives is used to turn vegetables?
) T# b  R5 L% P+ Z6 q$ l' k$ F下面的那把刀是用来打开蔬菜吗?9 G) T. R6 F& B9 P& @4 \7 P
A:Bird's beak knife   鸟嘴刀: E. m( M- ]) S3 S6 F$ m$ P0 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 b( A* ^2 z' ?$ K0 B3 Y! U
% v; c5 G6 T; l0 Z" w43.What is an instant-read thermometer best used for?
! ~) D7 f% V1 [  L& h( j即时读温度计最好用于那方面?  g  l; }4 T' p1 ~) Y$ j7 V( j" d+ f. W
A:Checking the internal temperature of a roast 检查被考物品的内部温度& H4 z( w9 V7 A  c/ J3 a" b2 Q8 g! @/ z
0 B$ _" B# ^3 ?3 H9 [) a
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 Y6 T# j9 ^/ @& z/ P; E9 [, O下列哪些金属材料受热均匀,通常用在铁板而且非常重' i# ~3 o# X  P8 t1 R5 S
A:Cast iron 铸铁
# I' h3 T  D$ P% ~
/ ^1 z& g: a. I1 f9 [) B6 o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: G2 n: r; F. v; ]  R& t; \  T# s哪件装备下面有一个可移动的碗和一个S形叶片?
- e" U$ R/ }* N% SA:Food processor 食品加工机
9 k9 \3 G1 b2 U+ O$ Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
7 a( c; i, c4 ^$ r, D$ g2 ~; h: p( T! U) G3 ?
46.Which of the following is not a rule for knife safety?
6 ?. a' J- M1 V# G! L+ P3 f下列哪项不是用刀的安全规则?3 y3 d$ K% r5 A0 r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ p2 J/ x2 E. T
* V3 {, _/ _. m3 h- [
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) A7 j6 R7 ~/ [, r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 S+ t& j2 H  d8 T. N# M
A:RondellES
% N* ^* Q2 @4 I( Y. _% Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 c) C; @# Z/ X
% n, x' W! r8 h) Z) V$ L$ }48.Which of the following is a diced cut used to garnish soups?% {0 |) l. t7 z' Y) K' H
下列哪项是切成小方块用于汤的装饰?
& G/ E$ C6 U) ]* K* KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: h' j7 v9 P8 I9 \5 x4 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ `) V* f4 W* X$ L6 m2 r+ b( d. V' W
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!!——/ M1 t4 x4 Y2 c+ m) f3 U. {5 j
A:Gaufrette
1 @8 z& P) p: \5 X. k$ rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* F6 N+ a; b9 Z% ~: h; Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 Z  J+ v0 e- N, u0 z7 C+ I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 m) m( e/ V2 a3 x6 m" ]6 T/ [; a
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)
8 u; Y* i; I2 B" ?' W7 }0 i8 o/ qA:Cilantro 胡荽叶 香菜# k: [" x7 l0 N0 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 k& A/ z3 o/ k5 W3 `, j
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60.Allspice is made from:" X' R' Z0 _4 G# b- L/ C
多香果,  多香果香料是什么
- K1 _1 W3 s" k' b2 R/ ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 s7 f* @- h) \  S0 l7 X, i) iA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?0 [  R2 g2 j3 C9 V5 G8 ~+ D
下列哪些是用来做香包德épices?' X. ^( {5 S! s2 W0 d. Y# g5 u3 j
http://www.sachetcatering.com/9 `$ O4 U: X" `. P; W2 `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- g4 n7 C' L, {, p- c5 h/ |
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62.Which of the following condiments are not soy based?! D$ w4 H( _. G/ b
下列哪项不是酱油调味品的?
- n) j% m- }/ V2 D; p7 ]. FA:Wasabi 日本辣根$ `* J2 S+ w" `- E1 t' Q2 t
) M# ]7 F6 L+ H0 J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. Q2 W* t/ I" d, t
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:1 V  E) E8 B& N* B( O" ?! S
A:Pasteurization  巴氏杀菌
& x8 W/ d2 K9 D% F( H5 ~; T% v" `6 i
64.Which of the following steps is not the correct procedure for whipping egg whites?
& ~" o* [) T( j6 T- M下列哪个步骤是不是正确的蛋清搅打程序?
3 |# e, L4 k9 |' _8 o# e% yA:Allow to rest before use. 允许休息后方可使用。4 ]8 ]: Q* g6 U. I' Q. p7 Y
2 e' P& _( L) t! Q  w
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ T! {: A* U, _. m; y
A:56g and 63g 56克和63克
3 p" n# Z/ ^& F
; m6 _3 u% j1 X- N( M66.Evaporated milk is a concentrated milk that is produced by removing
2 ]' B5 A, Q* x# s1 I. u炼乳是一种浓缩牛奶 是去除什么做的
7 C/ Y9 C3 ~- N& K7 x/ t: bA:60% of the water 60%的水. Z7 }' P' `7 v& Y
3 g1 l( o; u- R8 l4 M
67.A method of cooking that transfers heat through a liquid or gas is:
( \: X) ?9 n# Z" z1 E一种烹饪方法,通过转移液体或气体是:
4 u* X1 p& |! N8 l6 ?A:Convection 对流. f; p+ F6 r/ }1 S+ q/ ?; q

* U1 W. }0 ^& p# T6 Q" r68.The cooking of starches is known as  烹调的淀粉被称为
2 X: \$ {0 `4 _" @6 }5 ~9 PA:Gelatinization 糊化) L* ]3 o' t, \/ s2 z4 ]/ j. u
( g# w: {* }; x- D- B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& p8 r! {" Q& _- c9 M7 |( }A:Braising 烤
( `. j# k, E9 C) G* T! g3 p9 _
' Q  d! }- T- }5 s, D; n9 {. [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:% k: z4 t, V/ m, k! _
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 O- b, Z. U( t$ X% X) a& k
' }6 J  _' R+ o$ ^; H
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
: A0 G+ p8 ^6 y; h- _A:Fumet 原汁( k2 k3 c* ?  p- f4 S1 B. O

7 c, F& Q$ ?! X8 A9 @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  e  R5 i4 W- X0 r$ }  s3 o  F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜" n+ w, n' U- f# G

0 {# [4 `. ]9 O* H; Q0 `% P73.Which of the following is a principle not used in stock making?) Y! @8 b( e7 G8 ^7 N8 y
下列哪一项不是用于制造高汤(低汤)的原则?
3 X% N* f3 y( w0 |- X" D7 qA:Start the stock in hot water.开始在热水中操作
( M* {8 Y. p( u: v+ X$ t8 L' X) Y+ a( V* ^
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5 J* o8 A$ y& A" m' U
A:Remouillage 法语熬汤6 {, T2 y# J7 \$ V, V) k# ?- j
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