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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。. C- ~0 g) ~+ e7 W/ l) |, D! T
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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。
- Q) G3 S5 u3 Q2 o2 y9 ^, x: _* Y& q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, W5 L$ A  b) |& q4 Y- \+ r
1.Which of the following methods should be used to determine doneness in a New York steak?& W; a4 ?; o, P, e4 B, W7 {( L2 g
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)
, d( F$ \9 i$ @- h( u/ OA: pressure touch. 压力触摸
8 c3 k( _+ q& O- H1 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ T8 r7 x4 ^& ?/ {% o7 q) W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7 V' x- C  {% G- Y" ~& G# @$ t# P' Y3 D
A: acid  食用酸( D& Q& d: r7 `- f) Z/ I$ Y
3.Vegetables are major sources of which of the following nutrients?
3 V/ x/ _) D% F! I蔬菜中包含的主要营养有哪些
* T8 @" d; T0 gA:vitamins and minerals. 维生素和矿物质。
4 O7 s8 f% ?2 |  J6 F: u4.Cauliflower is commonly served with
* J8 P/ X, ]; j/ e% O花椰菜(菜花)最常见和那种酱汁搭配
; g) d- u! U7 [' G( {  R2 jA:Mornay sauce. 奶油蛋黄沙司
0 J4 m( D% [$ @+ l$ F5.Which combinations of products are found in pie dough?' L8 e0 S# N% F- Y5 |4 v
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! L% V2 }- f+ {1 l) k) |( ?2 M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; g) u5 H% X) z3 O5 P6The French term for mussels is 法国语青口(海红)叫什么' B6 S1 x8 z7 p9 d
A:moules.法语青口,海红! I* Z6 r4 O, {: i# b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% J: a  |! u, m# T* i3 Z9 I
A:faintly fishy. 稍微有点似鱼味
! I% J+ f3 h  H1 g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 i; P, Y4 |* S/ _% S- ^0 T( \1 _
A:2 days. 2天1 l* D" p. q# ~$ c7 N
9.What are the principle ingredients in ratatouille? ; J% R" q+ Z, Z) T% F" m8 m
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 W: a9 e; q: o/ |; m! V9 _% }A:Zucchini, eggplant, green peppers, onions and tomatoes: ]( @2 E% T; B3 z8 T
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 L, n2 B! g! E* ~" E, J6 r  o
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 o2 X7 }0 s( ~* V' C) @8 sA:cook food in quantities that will be used up within 20 to 30 minutes.
3 o: u0 k1 M& G; T" i/ e大批量烹煮食物要在20到30分钟内1 U9 u: }# x% o
11.What person has the authority to issue a Health Permit?/ R1 R; Z6 x& z+ \2 R
谁有资格颁发健康证(卫生证)。
. K! {) ]; X. \+ J$ a2 ~8 v- C1 DA:Medical Health Officer.
# s; ]9 m  M0 v+ W0 |" U$ o2 x. b医疗卫生官员。
/ e! F3 y7 f3 B, i- D: S! q12.For what period of time is the health permit valid?! j1 _* q" X* }
健康证的有效时间是多久?
+ h6 B$ D' N% B+ dA:12 months.12个月
1 p0 _6 d- L, v( q6 j, k13.In the area where food and drink is prepared, the ventilation system must be able to change the air% S9 U& G, h/ P/ J
在食物和饮料准备区,通风系统换气的标准时什么
7 M$ W( X+ i4 v- G5 w2 Z  ?A:08 times each hour. 每小时8次
, @5 f$ i: k& F2 b5 I: h: G0 H14。The minimum temperature for manual dishwashing in the wash sink is
1 ?& Q" O3 t: Y手工洗碗,洗碗池的水温最低多少度?& G( S! g! U0 g1 g9 y+ t
A:110 degrees F (43 degrees C). 43度
/ c0 z  K+ r8 i% i) p8 u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: k/ b: [, k8 M% j8 c) I+ Z% ?用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% Q' j- M9 }* @; D& J' U
A:180 degrees F (82 degrees C).  82度1 |6 S; u/ @; r# E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ V! {. F9 F$ T& q9 u+ ~% }用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" J  D& ^& ]3 R, mA:en papillote.  法语自己理解; y1 q  P6 Z7 Q( T, ?
17。Wing or Club is considered a
4 [5 }0 F4 ]1 Z* d' E; j翼和CLUB 被看做是一种...0 F5 z; h) u" f
A:Bone- In Cut     带骨切# p2 c& u/ s0 J0 F; p
18。New York is considered a   纽约牛扒被看做是一种; G6 s% g  }0 O2 X7 D
A:Boneless Cut     无骨切3 V" p) V3 `! i9 a! h* s
19.In general, a court bouillon for freshwater fish will contain
# X5 u& E. Y% v( a* a2 G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# r7 W0 j+ A& J' Y% K  c5 f: K1 ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 s$ E7 g- ?  _' u5 A4 D和做海水鱼同样数量的调味料和香料
/ N. g1 J$ }3 }% R" C& `20.Anise is very similar in flavor and appearance to
: ~4 a' z3 G* ~$ r% j' P八角和下面的那种原料有相同的味道
2 c8 G# z3 H" O! W; X0 G! q, J. lA:fennel  茴香/ `6 X: V% {& H; H$ X/ b
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, n! T" z2 V7 ~% B8 W/ `( ]2 e下面那种原料更像大葱且有平面的叶子
" }3 w* U" ]4 S0 _, {A LEEKS  似蒜葱 (这边人叫京葱)) Y3 w6 V, e; a% E
22.Which of the following cutting shapes refers to a small dice
4 H; B- _+ J5 I! Y1 n& |) t下面那种刀切形状指的是很小的粒(末)( ]1 g6 ~0 i2 i" d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! z- @9 L* f6 `& D; ^. G+ |$ a23.Oil is added to the water for boiling pasta in order to
* K9 }' K! f3 S- x/ Z1 j4 {( X向煮沸的pasta (意大利空心粉 )中加油是为了! k  Z! q# ]9 U7 E2 U" W
A:prevent the pasta from sticking and to minimize foaming action.
  l8 w. E& a. |. C& }防止面条黏合并降低发泡。
# K; ^9 y) y5 \# X" ]8 ]24.Which pasta dish features pine nuts and basil?
3 E* V6 ~0 B( y3 S! d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 W0 j  }8 a3 O' W. B  N( VA:Pesto.一种绿色的意大利面酱
( g1 z8 v- ^  x6 w4 u. Fhttp://www.tianya.cn/techforum/content/96/563836.shtml
  C3 h+ g' E( _- R- I
0 _7 c: m! f$ x" [3 F; V! n25.Which of the following is a spring vegetable similar to spinach?! U3 ^  U0 T( ^% y8 t
下列哪项是一个春天的蔬菜类似于菠菜?! i; n% L! F- R% U" ~" r
A:Sorrel. 酢浆草。  U& r1 ]% ]  ?- D9 {
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:
: B; @- e: E- S! e哪位厨师最早带来高水准浮夸的美食
* G1 I4 i8 g0 y) v& D* m  OAAntonin Carême 人名 安东尼·卡罗美/ h7 d9 Z8 M6 v: l3 n
) S2 S3 q  x+ ~' O+ p  }) S. ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 Y9 \+ C* u' c下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, V' f$ F+ ?5 ?9 c9 xA:Cast-iron stoves         壁炉
1 h5 V  M0 L% I: Qhttp://www.usstove.com/products.php?id=6  m+ e7 U) e( x: }2 w0 K
6 R2 i- Y5 n) E2 d1 h/ L2 V* @% d
28.The French term used to describe the roundsman, or swing cook, is:
1 Q' c. ^  m3 K4 r, M: P- m法国术语,用来描述roundsman,或摇摆厨师是:7 t# Q+ e' M5 n5 I: W$ _2 {
A:Tournant   图尔南
2 p. p5 y& i" k3 y3 t
" N. S  @6 v7 x$ r% ~29.Another term for the wine steward is:# t5 o. h4 G/ e
葡萄酒侍酒师的另一个术语是:1 I8 g7 L4 D' H, k* V, R
A: Sommelier 侍酒师
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+ g0 L; H5 F7 E4 _30.Molds, yeasts and fungi are examples of a:5 T% L% w4 v2 J  ]: g1 q. O
霉菌,酵母菌和真菌是一个神马例子9 e/ B: c0 E( n$ Q0 E. R
A:Biological hazard 生物危害
1 ~* P5 T+ M& |- d& w& Y/ O" |' A% M5 h0 z7 l# {, G6 `3 q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 x! x, z, q4 v) s" V* x2 u1 [: r
根据加拿大食品检验局,食品的危险温度区在多少之间:
: x+ D4 \7 s" z5 E; DA:40° and 140°F (4–60°C)     4-60度) b( R& A3 a  A4 }) B
* A, x# w+ Z+ X! s: X; M) e$ `
32.All bacteria need the following for survival:
0 S2 ?4 b- X- C4 }所有细菌生存需要以下哪些内容:+ }# ~+ l+ c+ o5 W. l. |0 D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, V+ J+ R7 C; p. [. `' b  U
/ Z- {1 S. E9 H. g7 G; I( r1 z. ]$ i
33.Which of the following correctly represent critical control points in a HACCP system?
& r" V1 S; _& C; _以下哪项正确表示了HACCP体系的关键控制点?& b6 l* z4 j3 P$ S2 r: m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 X3 _; k) `# g: j7 k8 `# \0 z) `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 Q  a) n% g/ y) X, O
. D( q$ y2 P: s( C) b34.Which of the following is not an example of a carbohydrate?, U: `! o' d. F  w, x/ I
下列哪一个不是碳水化合物的例子?
' C! v- a8 j% L% gA:Essential nutrients 必需的营养物质
  k# w& T: F; u& I* y- g# m/ T% `% Q  J+ A/ a; Y* [4 z
35.The process by which a liquid fat is made solid is called:
* G& O# x" T- J( y5 m! k0 B& W( Q# [6 J液体脂肪做成固体这个过程叫什么
1 r1 u) G# V/ f* T8 jA:Hydrogenation  氢化
: [) `+ P1 |2 R) t8 \6 A8 u6 ?# N+ t7 x/ x
36.Which of the following is not an example of a fat substitute?
' m  l4 M) Y4 Y) F* {1 z6 j下列哪项不是脂肪替代品的一个例子
2 t" {& v% f# m9 R  |$ ^A:Acesulfame K  安赛蜜K表+ w' Y- L  q0 O9 K) {& w

" Y5 V. P% R+ F37.Health Canada requires that a product labelled "fat free" contain:5 v& U3 w' O2 C+ v
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 [: Y$ r/ V* i' y3 J+ _- A0 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- T9 B1 _9 s0 y0 u
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38.Which of the following is not a problem associated with converting recipes?4 P" }5 F% J0 T
下列哪项是不相关联的转换配方问题?
. w7 k* D# a  N: EA:Unit cost 单位成本
6 l) r! M# A- J4 e9 l( S+ D! C& u# O- f3 X; a! P, |
39.The condition or cost of an item as it is purchased from the supplier is called:# }0 {/ `+ y8 J, \6 X& S; Q
从供应商采购的物品的品质或成本叫什么
# t. D2 G2 v* sA:As-purchased cost 购买的费用
+ V6 C  W" e* a8 ]6 {+ U8 F/ G( M5 y5 o- s( S- l& E! M
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 j. k5 F% U' }: s% r$ ]" {; W
在新货到来之前用于日常所求的必要库存量叫什么) x9 O' v9 J' j
A:Parstock 基本日常最低库存7 Y; W* C+ u7 |8 V3 p5 S
- g8 b: I" D8 F; B2 d# K
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  t' d& F2 y4 C9 r# ?下面那个缩写是用来表明正常库存流程?
7 W) `- Q0 _5 |* X: ~" A9 ~( dA:FIFO=FIRST IN FIRST OUT 先进先出
$ M2 R1 e4 z, |( w' v4 k; u+ p1 A* p0 l" f; d0 r" y
42.Which of the following knives is used to turn vegetables?
, E, T' c# R' Z" d) |7 g下面的那把刀是用来打开蔬菜吗?4 T2 |! V2 B: f0 N
A:Bird's beak knife   鸟嘴刀
0 Z/ \; q4 E# w/ N0 c- ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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6 w) z4 Z/ _3 ^' }# g43.What is an instant-read thermometer best used for?$ a. r6 }! }0 Y. M! ?4 _
即时读温度计最好用于那方面?9 F; W3 `2 M1 i4 n  T. ?" _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ ^! z/ k& Y; B: j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, I6 E- p1 B7 T5 O8 c: i5 B6 f下列哪些金属材料受热均匀,通常用在铁板而且非常重9 V8 S4 U* Q# j- z* `$ T1 }1 Y/ D
A:Cast iron 铸铁' a8 p! w' u4 s' M4 a, }

6 Y; f. H# q9 Y% S. o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% ~: ~( m! R5 s; r! d: L' L哪件装备下面有一个可移动的碗和一个S形叶片?
6 W$ G) O' [6 t9 ZA:Food processor 食品加工机
! Q$ H* ~$ k: l# _  E* r0 i/ Rhttp://www.google.com.hk/search? ... iw=1263&bih=572+ e- T& u( x4 }

& O, \$ |& A5 S3 R46.Which of the following is not a rule for knife safety?5 e; w2 w: d* H7 g. F& v7 D( R. Z( M
下列哪项不是用刀的安全规则?( }) @. S: Z' C# M, K3 `* v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  K- S3 D6 n1 m8 ?
5 ^5 U. b/ Y4 E( }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% F8 g( K& k' w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  h* Z- b/ d7 w5 q$ F# k) Z
A:RondellES
- v& s% l( h. l3 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; d+ {" l3 `. J. Z2 Z

4 Y- f9 t' g' L6 Q8 J48.Which of the following is a diced cut used to garnish soups?1 @3 C8 d8 o. a* Z& w, {$ z( y6 ]2 r. o( T
下列哪项是切成小方块用于汤的装饰?9 f) T0 _0 m& R& h# \% R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ k. s: ~  R- o: G; J- w" O# f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# K4 H. {+ V" u! ?$ 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!!——& a/ C5 F& B$ U5 y
A:Gaufrette
' U9 d2 K0 o8 h4 ?/ O3 L" e  rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ G( t/ u- `) G  ^6 b$ q% Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! y7 _0 y# H! K! ~) P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( u+ Y0 I% X3 D- V  u% V
6 D, D, Y$ \# ?# b: A0 c# A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 n2 f8 T4 L" j/ n, F6 C& i
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)) x( i$ [: A: _  I9 X5 H. w' t
A:Cilantro 胡荽叶 香菜
. g" ^& o6 A$ D- thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" T2 S. N& n  Z3 L3 Y

0 D1 r1 ~1 m  `; N: T" a60.Allspice is made from:, ~' f: ]9 K$ T8 `) R+ p6 U; r  {
多香果,  多香果香料是什么
3 f# G7 Z, ^, _  x' [' N- \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) V9 q0 C' _! V0 j
A:A dried berry 干浆果
8 _6 C& M1 x) l# s9 H8 s/ m- Y2 b/ h! w% \$ A! ^/ B
61.Which of the following are used to make a sachet d'épices?
' r3 d" X2 R4 Z3 M& w下列哪些是用来做香包德épices?& T2 ?, q: m) ]) L' o
http://www.sachetcatering.com/. B. Z- |/ m# w& s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 g" H9 Z; T' ?+ T! s) M
4 a0 {# M7 C7 r6 z/ t4 r62.Which of the following condiments are not soy based?
! f; Z6 P. A8 r, \8 I5 z0 R' Z& i下列哪项不是酱油调味品的?
9 `4 p6 S& V8 n. eA:Wasabi 日本辣根8 m( y) `( D6 k7 K" Z9 F5 l
# ?5 G$ J5 ~+ h( S! e) n0 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% e3 F7 b- F8 @: Y# H! B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:
$ l0 N; \3 Q. z3 }A:Pasteurization  巴氏杀菌
2 `# r7 x/ B& u' p0 Z
: H" U; s. m% H$ V4 v3 g. ~64.Which of the following steps is not the correct procedure for whipping egg whites?
% i8 ~6 F% m2 M下列哪个步骤是不是正确的蛋清搅打程序?
( V- q& a7 S, B3 U5 X# yA:Allow to rest before use. 允许休息后方可使用。
+ R9 g1 g/ T# m' p, f4 J7 l
6 O5 P( O% ]( v, \$ T$ h/ v65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 |- b. x+ C& h  @$ b/ G) m# M; lA:56g and 63g 56克和63克
4 [- f7 R/ O# p% ], ]! B1 I
  i; q3 h: }+ Z# `% A66.Evaporated milk is a concentrated milk that is produced by removing
" \3 T# P$ W7 d8 U0 e" R9 d* l/ e炼乳是一种浓缩牛奶 是去除什么做的
3 K2 V6 ?$ P! K: G6 `) ]% ?A:60% of the water 60%的水; d6 `4 q4 e" ]* y5 r

. d. L" x  ~- s6 ^$ x+ ^) s6 C" @67.A method of cooking that transfers heat through a liquid or gas is:
" e7 T( ]2 H$ s, M6 M& L9 M一种烹饪方法,通过转移液体或气体是:% u- F: k! o' [$ m, ^# s( C7 k' J
A:Convection 对流
) {* P  \  I+ h" |! k$ |7 K  z
9 z0 p8 G9 K2 I68.The cooking of starches is known as  烹调的淀粉被称为1 v/ U' r" d$ V" P3 B' A3 C
A:Gelatinization 糊化; w9 S7 h2 ^! z+ ]. F
9 V# |7 A" g# Y4 F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& a( |5 o9 n/ }0 g1 J' J& SA:Braising 烤5 I, k4 k' O  w3 B9 b/ V( f; p
5 \+ O, v8 Z% ]$ j# ]1 M/ M$ {
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:) h2 [1 X# R! Z1 r
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, e1 a8 F3 l6 E. F
3 L0 `) S! m4 O7 ^% L- y
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 d6 i6 _2 r, Y
A:Fumet 原汁! Y9 h6 ?% @2 C4 B. i$ L

% \. h* B( L# }9 B. @! p; m72.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$ D8 N0 ?# j* K0 [6 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
# K4 ?% c  @7 R6 A/ S$ ^7 x
8 j- v+ N  j  H. e7 n73.Which of the following is a principle not used in stock making?+ n  g8 M7 _1 h" K5 _
下列哪一项不是用于制造高汤(低汤)的原则?
; V0 d+ i- @) }A:Start the stock in hot water.开始在热水中操作
! Q4 W8 [8 i# r
" D1 L) h, M& I% [; E- Y74.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
/ d3 z; {1 ?4 i1 M1 Z# U  u. R) qA:Remouillage 法语熬汤; r  q; k$ c1 D' n2 _. \* W
http://www.haibao.cn/blog/post/176242.htm
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