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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。
  m5 _) q: ?3 u! {; J8 P
& C' U; s1 t! F+ T/ z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。
# w) {% x; a: e0 ]0 J4 v) C( O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% a9 t; U# d# |$ |8 s' Q2 R$ `
1.Which of the following methods should be used to determine doneness in a New York steak?
8 w0 d% S& V7 d3 f3 ?) y) F/ M$ t6 v- K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)# {; I% K  {+ A9 A
A: pressure touch. 压力触摸0 H! A- Y, R; j  @8 h+ G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 G/ Y6 M3 d$ j# I1 o6 o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
) p* M8 M1 r" P% A+ |A: acid  食用酸
- ?. e) G/ s. n* R2 n3.Vegetables are major sources of which of the following nutrients?
, O& {2 g9 _" S6 m1 r0 f/ ^) p: X蔬菜中包含的主要营养有哪些
7 D9 e' @/ Z% E0 c0 P5 `3 y0 `A:vitamins and minerals. 维生素和矿物质。/ S  i5 P* v* E8 h4 c! E) Z
4.Cauliflower is commonly served with9 v! K# \6 F0 b! T
花椰菜(菜花)最常见和那种酱汁搭配
5 Z1 Q/ b0 o' s7 C( SA:Mornay sauce. 奶油蛋黄沙司
9 x2 Q6 a% D: s3 r7 }5.Which combinations of products are found in pie dough?3 N. s1 K1 d! h1 C/ ?
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 `6 ]  O8 f* W4 `% I( g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) W+ v1 L3 \8 v  g3 L
6The French term for mussels is 法国语青口(海红)叫什么
, o7 |  V3 a6 {: b/ I* b. \A:moules.法语青口,海红
* R0 U0 V9 {" R- U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' f# M3 @0 T4 F5 a
A:faintly fishy. 稍微有点似鱼味
8 E% N* \4 ?( H: G+ A: ~' K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' C- o' `1 Y! I& U4 {/ d. p' A& y9 Y1 ~A:2 days. 2天
8 E, K, ]1 c8 c1 a) t* q9.What are the principle ingredients in ratatouille?
  P5 i* Y$ a8 U& ?, R: v3 E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 z6 `1 Z) g2 B/ I+ V% ^A:Zucchini, eggplant, green peppers, onions and tomatoes
( J, z7 Q: Q5 K4 O+ |: |西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 v4 H! t& F2 A2 W' d( h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% k! s: E# ^6 C! t2 Q, ^. W
A:cook food in quantities that will be used up within 20 to 30 minutes.8 a3 _; g+ f7 R; @9 l4 X. ?1 @- S6 ^
大批量烹煮食物要在20到30分钟内
0 ?( Z. n# S* Q; ]" [: R11.What person has the authority to issue a Health Permit?
( T, J. A& G; d! a- k谁有资格颁发健康证(卫生证)。# B0 o# U  Q" U7 X, I
A:Medical Health Officer.
. ~' \( u5 i6 R4 I' H( y医疗卫生官员。
+ U  R1 `# k8 S1 E12.For what period of time is the health permit valid?
2 g9 }- C8 Z+ i: [1 W" r4 Y& w健康证的有效时间是多久?
4 O5 p7 c  B% N8 u: L8 Y6 G+ Y4 {A:12 months.12个月
9 {$ s- u& l+ b  w. P  g13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 V# Q& W+ |7 g$ s; Z& f! T
在食物和饮料准备区,通风系统换气的标准时什么9 s; G9 W2 m3 w& w
A:08 times each hour. 每小时8次
2 G6 T/ f* y/ h( f1 s$ q. ^% e14。The minimum temperature for manual dishwashing in the wash sink is
8 Z. f! G0 q& T* B" c1 ~手工洗碗,洗碗池的水温最低多少度?$ {8 a+ x8 }0 i9 Y3 o) J
A:110 degrees F (43 degrees C). 43度! y( h, v" o' y3 B
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 S# Q6 {$ J7 a6 b; k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 n% P- T% i' z$ L+ H& E9 a2 VA:180 degrees F (82 degrees C).  82度
2 n8 t- |) U' K5 u! K; b# `16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: m" i' O. S/ M2 @( P. D$ T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 F+ @/ o( s4 F8 j, @" N: m* o1 Z2 B
A:en papillote.  法语自己理解/ ~' G: `- f: A! Z4 S& i! v
17。Wing or Club is considered a7 X1 g. G& K4 w2 v
翼和CLUB 被看做是一种...
; [$ f+ `0 ?1 I, u& S# h" v% ZA:Bone- In Cut     带骨切* N! B/ t2 g% y
18。New York is considered a   纽约牛扒被看做是一种8 L& p+ d; @0 X+ J' r1 }4 U& w
A:Boneless Cut     无骨切
  g: W2 O' P, a  v1 u5 i* P8 z19.In general, a court bouillon for freshwater fish will contain
& q. b. E0 C$ g6 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
3 `" R7 {. K/ DA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  B. _# o7 u3 \1 z和做海水鱼同样数量的调味料和香料! M' Z; |6 _. S* M; B7 @
20.Anise is very similar in flavor and appearance to
* b  ]& C4 z: q/ J  B  ?八角和下面的那种原料有相同的味道. w) V* \& H7 C$ M# A( ^
A:fennel  茴香
0 _* Y1 t  V6 v5 I" o/ ?& q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( u% I3 c! g5 H: ?; P
下面那种原料更像大葱且有平面的叶子) Z9 k' Q9 }6 S- Y0 _: d
A LEEKS  似蒜葱 (这边人叫京葱)
+ L" p9 i1 l5 y( J22.Which of the following cutting shapes refers to a small dice
% W7 e  V' h1 I6 K5 g! k/ i下面那种刀切形状指的是很小的粒(末)" L7 X7 a8 m" h6 n: S" ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. v: s$ U: P' ~$ p) ^7 o4 p23.Oil is added to the water for boiling pasta in order to3 ~+ p$ \; \! }6 H) C+ Z0 s" @7 Q5 u
向煮沸的pasta (意大利空心粉 )中加油是为了4 v. |3 E, F$ \3 ]! g- _1 j7 _$ K
A:prevent the pasta from sticking and to minimize foaming action.
2 G" Y  B1 M) H0 y7 c/ _* A; _防止面条黏合并降低发泡。
8 h0 w; j2 @, ]24.Which pasta dish features pine nuts and basil?
8 Z2 ^8 j( _, a: P0 ~9 C' H- A下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  C; ~+ J- `9 J2 i7 YA:Pesto.一种绿色的意大利面酱 & E. D6 F2 K0 h
http://www.tianya.cn/techforum/content/96/563836.shtml
. {! ~8 D2 P: g2 j4 `5 V+ @7 Y7 s, q. y3 H
25.Which of the following is a spring vegetable similar to spinach?  ?8 X; R7 {6 @
下列哪项是一个春天的蔬菜类似于菠菜?: k# N# K; d8 r9 ]+ N
A:Sorrel. 酢浆草。
- ]8 m7 d3 |6 t7 ^: R& t& U3 ]0 thttp://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:' ^/ @2 J. W5 z5 \0 S3 ~7 K
哪位厨师最早带来高水准浮夸的美食0 Y; t/ {: G& p1 M1 P7 {' \6 ^
AAntonin Carême 人名 安东尼·卡罗美- f5 b( x3 R* Y3 H
$ B  f+ h) [3 X4 _8 }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 O* u/ p+ B, e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: J7 F3 B8 o* ^
A:Cast-iron stoves         壁炉
2 H: d, q7 ?; [4 _8 xhttp://www.usstove.com/products.php?id=6
# P4 g9 ~7 _* o1 X" e6 C9 g8 P* g' r. b+ R$ @/ n8 r4 N
28.The French term used to describe the roundsman, or swing cook, is:
# l5 l$ F/ m7 J5 a9 e  f6 m法国术语,用来描述roundsman,或摇摆厨师是:2 a# ?1 p$ i9 V7 w
A:Tournant   图尔南
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, |1 [( l9 k" l' K29.Another term for the wine steward is:* ^, N+ [0 R% R+ ]) _/ ?& l
葡萄酒侍酒师的另一个术语是:
! z; U5 ?' p5 ]0 T2 s% P+ l, `A: Sommelier 侍酒师' c4 E: O9 U( h  B5 q

# d1 I! ~* Z" Q4 G6 U+ M30.Molds, yeasts and fungi are examples of a:
+ C: }1 U7 G: D: K5 q  u' I霉菌,酵母菌和真菌是一个神马例子2 W; b0 Z% c2 h0 P8 q
A:Biological hazard 生物危害: H" i; N  c6 [' x4 ~! Z% ~

0 A7 s" d! s, D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 j3 w' m! `* P% j  U5 h  W: b根据加拿大食品检验局,食品的危险温度区在多少之间:. j; ?( p3 m, q; h  u
A:40° and 140°F (4–60°C)     4-60度
+ V' }8 U* d% L, V& \9 l( |/ y- X, Y" [4 P4 e+ f% x! t9 x
32.All bacteria need the following for survival:
% f4 L' f2 |. U; G! N! e9 R所有细菌生存需要以下哪些内容:
3 s" J9 b' x- {2 m/ bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 ^0 r) W- @# ]

* N& }+ d* w: s2 `6 d+ M33.Which of the following correctly represent critical control points in a HACCP system?
( {3 n" n! G. Q8 y; x& L% `以下哪项正确表示了HACCP体系的关键控制点?5 x; u7 o. N: B8 l# t  j3 ?+ H' p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# q6 |. K, @. B+ w+ A9 z' k( F( `食谱,接收,储存,准备,烹饪,保温,冷却,再加热, j) h3 r9 e& Y$ N( w2 ?7 \
/ r0 R: n3 }$ m* g  @$ `# {; W
34.Which of the following is not an example of a carbohydrate?" a2 E8 F! w* i% u( S2 @
下列哪一个不是碳水化合物的例子?
  A7 n3 ?6 U) vA:Essential nutrients 必需的营养物质9 m* y" O; a0 y5 _

' z; Y3 O' F4 D3 g# {35.The process by which a liquid fat is made solid is called:
5 r; W; r! s  q0 y5 K9 Y' P! A# y; u液体脂肪做成固体这个过程叫什么
0 X  m1 l( M  \# X( h1 mA:Hydrogenation  氢化( N  f$ a; M1 H
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36.Which of the following is not an example of a fat substitute?
5 Q  X* X3 `7 w+ J1 S下列哪项不是脂肪替代品的一个例子; B! G( g4 j8 C8 h6 B. T
A:Acesulfame K  安赛蜜K表
6 o$ J- I! D& ^) Y4 L( v/ x5 A* n# L' E
37.Health Canada requires that a product labelled "fat free" contain:
0 V% @& l- w' Q. J/ c加拿大卫生部要求的产品标有“不含脂肪“包括:: F) p5 U9 ], S6 r9 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 W# A3 W4 H$ M  D# j8 B& \8 d6 u4 v0 D5 p; Z( r
38.Which of the following is not a problem associated with converting recipes?
! |5 Y4 O6 x; }  j" V3 W下列哪项是不相关联的转换配方问题?
' o) x5 k! y/ f7 TA:Unit cost 单位成本" X0 o7 e8 ?% z4 O! t
) O% a; i- J8 }% c4 P0 t
39.The condition or cost of an item as it is purchased from the supplier is called:
0 J) ]! _: H' ]6 F! }从供应商采购的物品的品质或成本叫什么4 z1 ^5 k6 U7 d# u( K
A:As-purchased cost 购买的费用% S) A: M6 M6 ?$ E
8 }; m( W) T9 t  O- U, H8 V
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ [  [6 ?1 d$ z+ o: {' M/ q7 @
在新货到来之前用于日常所求的必要库存量叫什么
- J# l# r$ t% N, M' c! K3 bA:Parstock 基本日常最低库存% U! B7 s' b& z1 _6 x

& R% A+ K) l1 K2 M- }- V41.Which of the following abbreviations is used to describe the proper rotation of stock?9 `* v' G& y, j
下面那个缩写是用来表明正常库存流程?$ K" u. m# }$ V$ ^
A:FIFO=FIRST IN FIRST OUT 先进先出, D: X3 M, v9 ?5 W' p2 J
7 B+ A; l3 \! H' G6 K
42.Which of the following knives is used to turn vegetables?* b8 ^1 h! ]% x7 P; V) ]5 Q
下面的那把刀是用来打开蔬菜吗?
; b/ |, z" V9 u( L/ s* }* G" UA:Bird's beak knife   鸟嘴刀: {3 F. b0 \# [0 |1 y9 U& @3 [! N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- Y1 {6 r* D4 H
5 G4 v* S7 r0 ^0 R1 C) f8 ]  x43.What is an instant-read thermometer best used for?
! t0 F6 P/ h% K3 t即时读温度计最好用于那方面?/ P( k, c# T& n' g7 ~; b7 r/ J" ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 Y; H  D, B& K. j* ~3 y& }3 a

$ P2 n! q5 D* j7 i$ g" J) F44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 W* T* K, V6 ?1 O- X. \+ G! o  G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  C8 d+ a: A& H" p; UA:Cast iron 铸铁% c( U# J- d* P* F0 q
% H8 b8 X9 {6 t7 q$ U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( C" F$ q/ F# W3 S哪件装备下面有一个可移动的碗和一个S形叶片?) E- i. u. V& J4 g4 Y: n
A:Food processor 食品加工机# e8 J+ |3 t9 \2 c* t9 O
http://www.google.com.hk/search? ... iw=1263&bih=5721 @) f7 `" o$ r2 X- k
8 h7 T0 }% k6 G
46.Which of the following is not a rule for knife safety?7 Z- D; L. P' {- E
下列哪项不是用刀的安全规则?. I9 M0 k+ G( [# x7 {+ \3 C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) x; c0 W  Y5 T  i/ Y! v6 Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; x/ w7 O' {# i+ ]5 B8 G1 c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- t* Q8 _1 G, c$ Z
A:RondellES & n  k/ x+ @2 J3 ]* X. O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. E  K0 g. L% k2 V7 n/ j! r
' d0 P) S% y' Y; F48.Which of the following is a diced cut used to garnish soups?0 U3 t) |" X9 W1 t, e
下列哪项是切成小方块用于汤的装饰?% W8 k# ~& w  {/ d# f7 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 O# q) L# n6 ^" T1 C0 q9 R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' K" x2 s. R: J& ~/ Y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!!——1 r( V5 l) o% o! M7 A5 H' k
A:Gaufrette
7 ]0 ^( s9 K" R/ ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 J" y- j) H+ Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ V- M, g" O# G! zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* u& r5 f3 m* W( m+ I
) X* r' w. {5 |- T1 c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: s& k$ g$ F. 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)7 ?, N2 ^# W# p9 t% c- }" |7 Z
A:Cilantro 胡荽叶 香菜
7 F, g8 ^6 [) ^+ ~( chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- `& D/ }/ i8 y9 }0 A- K- B/ n

" p6 O; O  `4 W" I60.Allspice is made from:* Q' b- @' u5 s# P* U; ~
多香果,  多香果香料是什么
- \* A, T( `" L2 u6 h7 H  Z2 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 k  Z$ H' W# [% [* ^" `4 g: Z. \9 x
A:A dried berry 干浆果
. {* ]4 a- f3 [/ F7 e
2 X" B/ ^9 n: Q4 [61.Which of the following are used to make a sachet d'épices?& @- K; h# L% n/ A" Q0 v6 I
下列哪些是用来做香包德épices?) ?2 d  V" N- Z8 s! f' A
http://www.sachetcatering.com// ]% M8 I* Q5 I, g6 k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  I1 D/ ^) ?5 @+ k

' @( P1 |' L; R" S  z  I62.Which of the following condiments are not soy based?- C3 c! ^, l1 j5 _0 [1 v5 S
下列哪项不是酱油调味品的?
2 |& Z8 ]. E( X& u/ UA:Wasabi 日本辣根
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8 q3 [* c: Y! J; S/ S5 x+ C: x( Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% v, x9 l8 Q" Y% h$ Y* t5 e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:
$ `( Z9 m* N9 j& R* X3 x: s' zA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 ^% i( Y6 X; @: G
下列哪个步骤是不是正确的蛋清搅打程序?
2 M3 f5 Y' _# a) kA:Allow to rest before use. 允许休息后方可使用。
( \2 ~& x7 e0 }5 E+ X" ~. I3 f/ l# m; G' ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:) r" R: L0 S! H6 v  n5 e* r8 Y9 a" A
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
) k3 F1 l- H2 F0 V* Q* e& F炼乳是一种浓缩牛奶 是去除什么做的1 W2 H; f! z" e( [
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
# E8 w% L' E$ v8 p; `一种烹饪方法,通过转移液体或气体是:# v. t/ Q; a2 Y" j' q' \! P
A:Convection 对流
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: T+ n) P$ m+ t# ^6 A( B7 \% k68.The cooking of starches is known as  烹调的淀粉被称为0 n, H% ~0 q& w* A, f9 @% Q5 d& b" {
A:Gelatinization 糊化
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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?# @" m3 B* Z' Q9 g
A:Braising 烤
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- C& K! M; N% r  D+ f- ?- a" W70.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:
0 ^' o% G0 G* K7 j" P0 MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) H' B8 F; x& p& E9 r71.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
, d* h* s* C& W2 {1 K& L& VA:Fumet 原汁
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! ~0 j6 l+ T/ d; J3 |! ^0 J% s% |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' O; S6 w1 C6 Z4 M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( x* P6 ]" y$ g% @2 O* u7 `- }+ u73.Which of the following is a principle not used in stock making?
1 T: ~  [3 y& w, n& i下列哪一项不是用于制造高汤(低汤)的原则?
+ g- `" O' g0 e, _9 jA:Start the stock in hot water.开始在热水中操作
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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1 {& h1 [! y& {
A:Remouillage 法语熬汤- w# f" F8 G& v: Q: N' ~
http://www.haibao.cn/blog/post/176242.htm
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