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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。
6 q1 u  g3 z+ l+ r( E* R# |) C5 u% k. p* u. D7 N
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。
% ]( D' B9 A! z& G) ^# H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
# E, d, w4 A- d, V# L1.Which of the following methods should be used to determine doneness in a New York steak?
( Y  ]# z3 J7 ^4 R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: w# s. v% m' @9 z: C. ]  A6 NA: pressure touch. 压力触摸
0 _  o# [: O% Y+ a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 a/ [# m7 f. R( H, g
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1 S' J; ?1 e4 F; {# }  W
A: acid  食用酸
" N* r8 Q) t! P' J1 g( v3.Vegetables are major sources of which of the following nutrients?
1 u/ J: ^# u" P/ T  Y$ x蔬菜中包含的主要营养有哪些
8 n/ @; A1 e4 J9 k* E: ^A:vitamins and minerals. 维生素和矿物质。& G. w4 |4 c5 W' w
4.Cauliflower is commonly served with
4 Y3 |" L% L) |7 U; H2 G& D! E花椰菜(菜花)最常见和那种酱汁搭配
" s: ?  K9 D& @: G) s. ~# k! iA:Mornay sauce. 奶油蛋黄沙司, d  U2 p' X5 K* n, O
5.Which combinations of products are found in pie dough?  `8 [1 \( o9 H# r" V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 S4 v* h$ _) m3 I" S. O! U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 T. n# D! u* z  H' R! ?$ k) y
6The French term for mussels is 法国语青口(海红)叫什么+ S; B' b, y7 N; f. D
A:moules.法语青口,海红
3 }1 b2 {& `* K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' P/ |5 i9 |! t6 g$ P; x4 [
A:faintly fishy. 稍微有点似鱼味+ g+ }" Q' Q+ f! H1 G9 [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 h7 ]0 T9 m; D0 Q- F7 U" X: Z
A:2 days. 2天
1 ^; B( q& f; {0 N$ Z' W4 n' K8 Y+ q0 {9.What are the principle ingredients in ratatouille? ; Q) k. A; P: `1 t2 `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 N6 U, E& I, tA:Zucchini, eggplant, green peppers, onions and tomatoes: l% J3 X& _0 V* g% y) A) H9 b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ U6 c1 K6 X1 G2 Q& g7 Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- o( [4 B4 l2 X* aA:cook food in quantities that will be used up within 20 to 30 minutes.5 f- N5 Q9 K& e4 X
大批量烹煮食物要在20到30分钟内7 W" A! J- r; y, @: Q
11.What person has the authority to issue a Health Permit?
/ T7 y! w9 S! A* K) ?+ Z0 ]谁有资格颁发健康证(卫生证)。
8 V5 Y1 i/ D( n% E3 @" nA:Medical Health Officer.
. n5 S' i2 e; F% S; N& ]+ L2 `医疗卫生官员。; h/ M4 {5 N' ~" \) N8 A$ }
12.For what period of time is the health permit valid?7 I5 L2 h: E8 H3 Z: L* M
健康证的有效时间是多久?
0 s/ W5 ^/ i3 Y8 [! qA:12 months.12个月" N9 E$ s4 ?- V& H4 k% l! h! u6 e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& j5 {! `' |, g" X7 y2 E  _0 n在食物和饮料准备区,通风系统换气的标准时什么. n" Z, z5 _) h  ^0 u* O  o
A:08 times each hour. 每小时8次/ w$ `; L; G" i3 q' o8 c0 j. G
14。The minimum temperature for manual dishwashing in the wash sink is1 M7 y( r9 M- W; G
手工洗碗,洗碗池的水温最低多少度?
4 n: |0 ~/ S  {( j2 GA:110 degrees F (43 degrees C). 43度
1 Z. r" b7 r# Y2 U+ u: Y8 Q9 t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ m* }0 K" Y* U
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ j; d$ K! p! h' i
A:180 degrees F (82 degrees C).  82度" J2 g8 t+ d8 N" T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# u1 B. `$ ?8 s6 R/ ^, s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 n, L- L" {5 dA:en papillote.  法语自己理解
2 C2 F2 _8 P/ u" c17。Wing or Club is considered a0 P/ O" i1 D9 b4 u5 w& }8 ^
翼和CLUB 被看做是一种..." K$ k; P5 O  G& H" n$ c8 O" l
A:Bone- In Cut     带骨切
& z7 ^* N2 n% P1 e18。New York is considered a   纽约牛扒被看做是一种
+ d6 I& \% l6 j) [- G/ y/ wA:Boneless Cut     无骨切- O9 @9 F7 A! }! h
19.In general, a court bouillon for freshwater fish will contain5 x3 W, {. g6 x. T1 l$ 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
" G9 ]# |: d2 F) `4 E* Z& h( _7 [* TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 ]# |" f( l% g& U5 m+ S, v
和做海水鱼同样数量的调味料和香料7 Q) p8 q& |4 n2 @/ M3 x& I
20.Anise is very similar in flavor and appearance to4 H4 \0 w% g3 Q4 H* B
八角和下面的那种原料有相同的味道" @* K, K: T# R4 T+ ^# H" m
A:fennel  茴香
  x, H4 b$ J7 n. V+ G% c0 p/ P& M6 d. v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  K2 H0 S2 _0 r9 o% n+ E' S' z
下面那种原料更像大葱且有平面的叶子, g5 T! E. D* {7 z5 A7 T% a$ y
A LEEKS  似蒜葱 (这边人叫京葱)
' g& Z: k; O  [' ~- K3 o! k22.Which of the following cutting shapes refers to a small dice- a( ^1 y  s9 m/ u
下面那种刀切形状指的是很小的粒(末)/ ^3 z/ u9 ?! B: _6 @; c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 Q! H7 j+ ?! Y/ Z9 x& F: o: w
23.Oil is added to the water for boiling pasta in order to; t6 ?; v: T) t0 z. E' G0 w
向煮沸的pasta (意大利空心粉 )中加油是为了
/ r, e4 ~5 c$ m4 p- zA:prevent the pasta from sticking and to minimize foaming action.% P6 l2 F# F  P
防止面条黏合并降低发泡。9 O1 C4 q) ^0 t$ j' S) ?& w
24.Which pasta dish features pine nuts and basil?7 R5 l& a5 d; t! p5 a6 x3 S* o' O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" R0 r  `. U" E' N' L! W1 q
A:Pesto.一种绿色的意大利面酱
! I5 P1 K0 v  l4 p; E8 A0 Vhttp://www.tianya.cn/techforum/content/96/563836.shtml
- N3 ?3 f% \1 ^' _, D# q
  g1 a5 q- A  Z# V5 ?$ _( D# T8 @* ^5 \25.Which of the following is a spring vegetable similar to spinach?) }- a/ X$ f+ i0 B' Y; S
下列哪项是一个春天的蔬菜类似于菠菜?
  ~  C) w+ y# J* ZA:Sorrel. 酢浆草。
4 a, ]. F& g# A: E3 ?( R3 g, Xhttp://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:3 k% Y& e& K5 o0 [0 l" `
哪位厨师最早带来高水准浮夸的美食
# H) ]4 ^& c2 \- IAAntonin Carême 人名 安东尼·卡罗美
; w5 Q/ ~  g+ h- a  ~6 _# i7 i0 d9 t1 p: i- g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- r' o: x: v! @! c5 J" U: q3 n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 m4 }0 u0 M$ G$ E# ]: q( A
A:Cast-iron stoves         壁炉
& ?9 ]' s5 t. p# b7 |5 ]. Bhttp://www.usstove.com/products.php?id=6
: A8 e2 f0 ~+ E, Z, L+ `
6 @1 P2 c2 h8 {7 m5 i. f) x  X28.The French term used to describe the roundsman, or swing cook, is:) L0 {; S& l) L( |) j
法国术语,用来描述roundsman,或摇摆厨师是:
% U: d1 H/ w* qA:Tournant   图尔南
9 p6 U9 _) }2 T! X, w$ I7 g: z2 T6 w' d. s( f& B- H* Q
29.Another term for the wine steward is:  D* h8 r% j* _: p7 _5 ?
葡萄酒侍酒师的另一个术语是:+ l4 Z) [; @. \- S/ E
A: Sommelier 侍酒师
! k) a( h' i$ x) D( t3 R4 r# ?7 r" u1 `
30.Molds, yeasts and fungi are examples of a:
& k/ j7 Z; E! w  R霉菌,酵母菌和真菌是一个神马例子, w) t! M4 W0 F
A:Biological hazard 生物危害
' R; Y1 ]  |. z( h6 i" l' g( w3 |1 ~$ U5 R5 Q0 u1 X! K$ g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- N" m7 w7 K5 y2 E$ ^  x
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 v- a" b8 m; R3 [; V9 wA:40° and 140°F (4–60°C)     4-60度
7 }3 F* S* o/ n$ r# c. w% O7 P
' W' g0 R: |9 {4 O0 ?32.All bacteria need the following for survival:& O- j6 }" Z0 \5 w
所有细菌生存需要以下哪些内容:, c+ a) H+ [: p$ B) g$ h3 R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 m8 N2 V8 J& U6 y% c! {& F3 s4 Y& K# M# z6 y/ D- F
33.Which of the following correctly represent critical control points in a HACCP system?6 P+ v, I0 K  t3 d; Z
以下哪项正确表示了HACCP体系的关键控制点?; Q: C; e9 {8 `/ Q: l$ }( B7 s
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Q" R. f6 s* F& m$ b! }食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 \/ H* L' j- B. ], l
7 o# O. x+ A7 L/ `
34.Which of the following is not an example of a carbohydrate?" E$ _! l4 v3 r) e8 t. E
下列哪一个不是碳水化合物的例子?
9 u( w! t* t7 |# _& E; O- fA:Essential nutrients 必需的营养物质5 e( [$ o6 U( V5 U. y/ ~) t! Q- K

; D. F, ?* _) j5 O( v35.The process by which a liquid fat is made solid is called:
' p8 Z, n7 c* X. S液体脂肪做成固体这个过程叫什么: p* ?6 Y+ `# b3 Q) a& y
A:Hydrogenation  氢化
' d* B. f. D! V; Q6 l3 A9 h6 q) y# l( X1 o, Z% ?# `
36.Which of the following is not an example of a fat substitute?
9 ^' ?+ `9 Z$ ?- G# H( ?5 F下列哪项不是脂肪替代品的一个例子8 Z( H4 f% x% N& U  A# `* P
A:Acesulfame K  安赛蜜K表6 e) K7 p3 C1 ^% ^2 d

! Z" \( U2 m: ~37.Health Canada requires that a product labelled "fat free" contain:
2 B3 {  G  v; V- u; h加拿大卫生部要求的产品标有“不含脂肪“包括:7 ~5 i8 N! n6 u# c  M1 }9 D1 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 F. r. ~8 x  p& q$ l; Z7 M

- R) c9 ?; k( Z$ H0 Q0 o38.Which of the following is not a problem associated with converting recipes?
% D- Q$ j4 d+ U& H下列哪项是不相关联的转换配方问题?
1 K# R# k) d# ^- l# ~A:Unit cost 单位成本' t; H$ t2 }; p4 V$ F8 i/ _- E
# l, D0 y. O$ f5 F
39.The condition or cost of an item as it is purchased from the supplier is called:
* ~; a2 u; O+ T+ j& E' k  X从供应商采购的物品的品质或成本叫什么+ V# a4 K5 E: K( {
A:As-purchased cost 购买的费用
+ \. d5 J/ C: H3 z
# n* G' ?9 Y2 E3 O0 u* p0 Q8 D4 t2 U40.The amount of stock necessary to cover operating needs between deliveries is known as:  {4 @. X  j2 ]: y" K, e$ T
在新货到来之前用于日常所求的必要库存量叫什么; w+ ^: P5 g' W4 M. S
A:Parstock 基本日常最低库存/ a8 `) D( T5 g7 P9 O- a5 |
5 v& A  o" o) d
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 u3 U' y) `7 d) c
下面那个缩写是用来表明正常库存流程?
7 E6 |' Y6 p/ j& L- hA:FIFO=FIRST IN FIRST OUT 先进先出* H' j- _! Z& _8 f
+ N" o, n3 ]- N3 b& p
42.Which of the following knives is used to turn vegetables?
% [" `  w8 M5 \4 a9 M5 `下面的那把刀是用来打开蔬菜吗?1 d- \  b4 g4 d  W  k" j
A:Bird's beak knife   鸟嘴刀
' K; i7 M0 m. a! Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* i- A3 |5 c; T4 I43.What is an instant-read thermometer best used for?
7 d2 x  n& `" b; h即时读温度计最好用于那方面?6 t! `. S1 N' ~5 s2 L" }
A:Checking the internal temperature of a roast 检查被考物品的内部温度( G, i. T) v7 o1 P0 u

! V3 L' o; i% f0 i44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 `3 d. l& v  ]' m- W8 B" G
下列哪些金属材料受热均匀,通常用在铁板而且非常重: P' W% e8 f& |; }. j) o, O% l  n
A:Cast iron 铸铁% d7 H, y' t5 y$ n0 g" I) e

) E: N) J; ^+ O) }& P9 ?, n5 i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 C( ^' ~7 d( m# S* T0 n哪件装备下面有一个可移动的碗和一个S形叶片?7 R) V. V' X0 K: F. ^# C. Y$ \1 A" J
A:Food processor 食品加工机
. |1 b6 y3 i. J' W' H; E5 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572- D5 M& ^" n# q' x9 [  V# U
0 |5 _( Y" l3 l' |- y) t7 P) z
46.Which of the following is not a rule for knife safety?; P; ^+ `& z/ Z: K/ X. {
下列哪项不是用刀的安全规则?
! _* H9 [6 v# }$ b" h* J; R5 ~, KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ Z0 R( s% K0 u7 e" G- c) ?! v

4 Z% a2 P6 j: ]4 u! o" L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# {, b/ Z( T, w4 o; E, A# b把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ O4 X% m* ^7 c! _1 G! z
A:RondellES 8 K; S6 v1 \9 ~- K0 ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) w, z3 j" w4 p+ u$ ?& |/ a

/ {% O. N# t! @48.Which of the following is a diced cut used to garnish soups?* ]* L& W; L& n' |8 ]5 k, y
下列哪项是切成小方块用于汤的装饰?
0 ^0 N' C  ?1 o* Y2 @1 p9 V* lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 m' d1 D  b  i' c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) G1 l6 E- F: A4 N
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!!——
) }2 @8 ?$ J" h7 Z9 h! x  yA:Gaufrette " y4 I  Q3 H# a  e& J; D1 D( H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, U9 D% ~: G$ u0 e+ q& ~, K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  _: b7 z- |  U0 L5 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 Y$ J/ p: [6 I1 l
. x- n# d: u( S4 ?8 S2 J, E# G" t) a0 e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# y% f8 v1 h+ q8 G8 q# l* j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)
9 c4 P0 `* Y/ [2 jA:Cilantro 胡荽叶 香菜
) \* A( m% U7 w6 q" W. `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ n2 U5 A" U! W  `4 i# {. ?

5 x8 R. H2 r- P60.Allspice is made from:
$ u' K2 C% J* ^0 D 多香果,  多香果香料是什么
- L1 _7 v" v1 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% i5 Q% u# e2 e2 J: GA:A dried berry 干浆果
* {: _; K0 Y2 R% A; l* Y9 k# a
4 W" i& s4 o# a* D: g61.Which of the following are used to make a sachet d'épices?) `6 _1 V# E% g' M! n. {0 I; @: `
下列哪些是用来做香包德épices?/ B, D6 H& c5 U4 ?9 d
http://www.sachetcatering.com/
" Z8 \6 R  \& k. w& G2 hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 t: T& G* U0 _9 w5 i2 v, Z

0 X9 b) S: \7 g. a& Q62.Which of the following condiments are not soy based?" i% r) U, H4 d
下列哪项不是酱油调味品的?  ^+ p1 h% N/ D7 T: {' J, e" x$ C
A:Wasabi 日本辣根7 Q% C, H+ I$ V9 C7 J

: H% @/ w" }7 ^- E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 l! {  L7 ?1 L. F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:
& `6 i, A5 s6 J; CA:Pasteurization  巴氏杀菌
' v  Q6 p- a( o4 Q  l+ l  W4 I* f0 J
5 J" h" a3 I* S, j$ C- F64.Which of the following steps is not the correct procedure for whipping egg whites?+ \, P, N* ], V: P2 D" j
下列哪个步骤是不是正确的蛋清搅打程序?
$ W+ ?5 S4 A# k2 N+ MA:Allow to rest before use. 允许休息后方可使用。  @. n$ p+ }/ y- g" W
/ S$ j" t3 G! N9 H: P( I" N) v3 u6 t
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 u( }1 W& @3 K. [$ t6 M5 hA:56g and 63g 56克和63克
% ~0 f0 s" p+ D9 @; M" z4 A$ H$ {( w. a- c# d  D
66.Evaporated milk is a concentrated milk that is produced by removing
  C: S. @# N% [2 d炼乳是一种浓缩牛奶 是去除什么做的6 A( ]) v4 ]6 X" v
A:60% of the water 60%的水
! o. L' h9 ^' B' w" m. I
0 @+ O4 e* b- N6 B& q! I5 K67.A method of cooking that transfers heat through a liquid or gas is:+ K( ^/ {8 A! c' f2 m
一种烹饪方法,通过转移液体或气体是:
% d7 ~' {: E; t4 aA:Convection 对流
' z7 a. K8 f$ t- ?8 ]9 E% }5 D4 A* k: u9 X" W, P
68.The cooking of starches is known as  烹调的淀粉被称为
, S* w( ]/ e4 z4 G' JA:Gelatinization 糊化
. K, x7 v% |1 P8 s$ N' R9 j1 V% L0 F+ U7 |1 z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# J1 I  e- N( {8 f$ R+ u1 N: A
A:Braising 烤/ M0 O  L( S& b4 i: B6 p& C

- B! u; i9 L6 f- q. C" O7 K70.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:! y; T% b* ~) o$ Q* c2 e
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- z3 M/ p+ S2 L
. b* h# ^* T, _$ d* |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
' d' j1 }: V! Y- \A:Fumet 原汁
( A7 A( |9 K9 Y+ j, R6 q9 \. c  ?; B9 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
. A% Z! W; ]" e5 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 R. `: y# [2 v# L
8 J4 Y' P) I) b
73.Which of the following is a principle not used in stock making?, n. U) h! {8 R! c) e
下列哪一项不是用于制造高汤(低汤)的原则?1 \8 Z2 w; b6 |2 r$ f; b( I
A:Start the stock in hot water.开始在热水中操作& a/ k+ H5 r3 }2 R1 s
/ z; p6 I3 v2 W4 z; c. B
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- g, R3 C8 {3 t# m
A:Remouillage 法语熬汤% p+ k; H' P( Z1 ^: x
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