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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。
& r9 W. e& ?7 W. l2 F" x4 l- s5 }) z- U% c/ Z* s( ~, W; ^
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。5 N' ]6 A+ B6 f! R7 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
理袁律师事务所
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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
- e4 M, ^* M- h/ k1.Which of the following methods should be used to determine doneness in a New York steak?
8 Q9 Y4 I9 U( b6 L5 N2 ^+ c5 ^, m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)
( l9 R: k+ S0 @" W9 o0 dA: pressure touch. 压力触摸
. N8 e5 \+ j: R/ R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! S& @3 s5 B1 d, ]6 u0 p7 B" z
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) d, @# L: k( Z* f/ t( {  H* I6 E9 t# W
A: acid  食用酸
: Q/ [+ _. W' _3.Vegetables are major sources of which of the following nutrients?" b# X2 x+ N# h% j: ^) ~
蔬菜中包含的主要营养有哪些; K9 m/ E/ B2 F0 Q
A:vitamins and minerals. 维生素和矿物质。5 I; g/ ]' v# u5 h
4.Cauliflower is commonly served with
. `9 h$ m: l& K& q. u4 z7 u花椰菜(菜花)最常见和那种酱汁搭配
, y) z5 \% @( \8 b- qA:Mornay sauce. 奶油蛋黄沙司/ ~. w0 @4 O8 \- {$ X  W3 X* Y
5.Which combinations of products are found in pie dough?
) v: i- S  `: 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??). ~9 q7 t; l/ X7 x0 Z# l6 B0 A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; C+ X- i! Y2 g, n; W
6The French term for mussels is 法国语青口(海红)叫什么
0 }7 a/ Q# b6 E% L) y. qA:moules.法语青口,海红7 g/ d9 D0 a( u; h) D( I# i, l, I
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* T  ~4 ^" L' F' y8 VA:faintly fishy. 稍微有点似鱼味) W3 Y4 M8 t; ]# Y; Y
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ }6 k" ]  N' ?8 [
A:2 days. 2天3 ~9 ]  q, t3 P* K  g
9.What are the principle ingredients in ratatouille?
3 j  p, T9 _4 ~2 q2 f$ F9 [: C8 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( {$ N+ P1 H" |
A:Zucchini, eggplant, green peppers, onions and tomatoes
2 R4 U7 K" r4 J# s/ @, C3 U6 U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 B# T; _9 R  F* Z6 Z* z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& m3 ?$ H4 @" a# p- \8 pA:cook food in quantities that will be used up within 20 to 30 minutes.  A7 j9 P8 l0 X2 |& G7 O; D  l
大批量烹煮食物要在20到30分钟内# a6 l0 U1 J: n0 ?
11.What person has the authority to issue a Health Permit?
4 W% o/ U- t! |9 x) Z* j谁有资格颁发健康证(卫生证)。- c0 p$ u! s- [% S% W
A:Medical Health Officer.
$ V1 \+ Z. e% W4 r8 \医疗卫生官员。
& ?$ f$ F+ L  K2 {& S+ P12.For what period of time is the health permit valid?
+ {0 Z! d* [. `* r! W健康证的有效时间是多久?
) R& p% ]  e; T1 h: ~0 J# Y; }2 cA:12 months.12个月6 e: \3 U" g6 q+ ?5 T0 X2 X
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& p$ m/ H2 `5 b1 Z) x
在食物和饮料准备区,通风系统换气的标准时什么
1 K" [; S+ A5 c2 q! `A:08 times each hour. 每小时8次
; L% [# g2 ~3 C0 m1 h14。The minimum temperature for manual dishwashing in the wash sink is, |/ Y! |  i3 {2 |1 m
手工洗碗,洗碗池的水温最低多少度?
, {- |) H8 ~9 ^4 CA:110 degrees F (43 degrees C). 43度; R/ u- d  S3 G8 K( @8 O; ?6 D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 T! P: f* T$ R( p4 m" `用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ N. g9 P' B7 W+ ?) Z! t% _
A:180 degrees F (82 degrees C).  82度! ]/ G6 \2 w8 f
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 E% Z$ Q! o2 W& b# ]1 ?2 i$ f4 \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 x: Y6 S; a8 A0 x& l) tA:en papillote.  法语自己理解
$ W' k+ h2 R" n; H: z17。Wing or Club is considered a
" d# m) T4 N8 i  G3 X$ _' c% V1 B翼和CLUB 被看做是一种...8 r, e/ [/ m) I2 q, `6 A) ^2 c
A:Bone- In Cut     带骨切
; V7 n$ v3 @. @* U18。New York is considered a   纽约牛扒被看做是一种
0 D5 p0 M$ c3 f1 jA:Boneless Cut     无骨切
& [' v) Y0 ^7 ~( [+ ]. ?' b* `19.In general, a court bouillon for freshwater fish will contain
! S4 s6 ^. C) `4 g3 h5 z/ h8 @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
+ v7 H: d+ Y0 C* `0 O+ LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 p, `9 N; \7 I* M6 a# Q, t* e
和做海水鱼同样数量的调味料和香料$ n! C% }" _7 A, |
20.Anise is very similar in flavor and appearance to) c8 |$ \6 v( |
八角和下面的那种原料有相同的味道
+ m* E& P9 o4 t" V8 k0 C: cA:fennel  茴香
, z! t: t' X8 v7 F4 n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, Y! h# s, Q' X! I. ~5 |下面那种原料更像大葱且有平面的叶子6 d' q+ e3 E- z# O
A LEEKS  似蒜葱 (这边人叫京葱)
2 k4 F: |( h1 ~/ z9 u$ L; T2 F) t22.Which of the following cutting shapes refers to a small dice% w" u+ ~' D3 ^. \7 S" t) k
下面那种刀切形状指的是很小的粒(末)$ C9 L6 Z" G/ p4 w
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- P) U$ E/ n0 t6 N0 i3 ^
23.Oil is added to the water for boiling pasta in order to& l/ H0 t1 ]( Q) p( O/ k
向煮沸的pasta (意大利空心粉 )中加油是为了
  _- J* f& o) zA:prevent the pasta from sticking and to minimize foaming action.
2 O( ]. T0 @; i7 ^防止面条黏合并降低发泡。
" D( c9 W- O2 U9 x) C/ \; C24.Which pasta dish features pine nuts and basil?
& r# L1 I  O2 O6 s) t6 R& k! j) e. c( H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 l; E. r" T5 K5 I2 a( c  A7 z
A:Pesto.一种绿色的意大利面酱
* Q; j  b& n1 w' s, C$ Hhttp://www.tianya.cn/techforum/content/96/563836.shtml) j6 v# c" [( D3 ^

; P/ M8 y, I$ ^) K! c25.Which of the following is a spring vegetable similar to spinach?
+ d0 y3 S# _6 S' K6 S下列哪项是一个春天的蔬菜类似于菠菜?1 i" S! ^8 L6 k6 h, x
A:Sorrel. 酢浆草。
, m) S7 z& o: T: N. C  P  p: u  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?
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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:$ }* l; d8 K$ s3 E8 @
哪位厨师最早带来高水准浮夸的美食
3 p& Y% ?' g3 g5 V% _  ~$ OAAntonin Carême 人名 安东尼·卡罗美
- t/ ]+ Z( O; n' y: N
1 o  Q0 S' i7 v3 O+ ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 i$ k3 ]! [( k( W" _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! m6 M- O  k; \% o8 B0 KA:Cast-iron stoves         壁炉# [9 h1 N% e! l( v, S" {
http://www.usstove.com/products.php?id=6
* f  N! P; H) N/ a* i6 D" L% w, [( M7 B' S. K) z
28.The French term used to describe the roundsman, or swing cook, is:2 D3 ~% N. U* C- q7 u
法国术语,用来描述roundsman,或摇摆厨师是:
; g. J! k: b  T2 G, {0 _A:Tournant   图尔南# ?' V2 c, G# |" P5 V
. O% i0 Q5 m: J+ }
29.Another term for the wine steward is:! V  r# Y0 w& h/ i9 r( H  @
葡萄酒侍酒师的另一个术语是:. [7 ?; s' W5 U+ m
A: Sommelier 侍酒师
2 y0 ]- |+ r3 A, C" ^( e
7 g& g* I7 d& P6 X9 r30.Molds, yeasts and fungi are examples of a:
( x2 P' j1 M1 Z9 {1 d0 e: s; m霉菌,酵母菌和真菌是一个神马例子4 a" l9 t/ e# v) [9 m' I0 ]
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ m% _9 j! ^2 |4 K0 S根据加拿大食品检验局,食品的危险温度区在多少之间:7 p& x/ P# M+ V) k! c3 ?0 S1 Z
A:40° and 140°F (4–60°C)     4-60度
5 @* l4 ?5 l- s+ ]! K/ O! ?; a" g2 i
32.All bacteria need the following for survival:4 O% n) d3 Y2 u! q
所有细菌生存需要以下哪些内容:
: _* k4 O" o9 {; m1 _1 \' mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- ]# \& Z1 _0 {* }4 Z9 K% n" S9 n

7 ^3 R* M- G3 H6 V9 B3 ~) j  o33.Which of the following correctly represent critical control points in a HACCP system?
& h0 C, H% W0 \8 `以下哪项正确表示了HACCP体系的关键控制点?) J7 u. R0 J% \0 C$ s& @
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 `% p3 ~/ o! g1 K! D! e. e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, h% ^% ~% s: B
6 Y( d% r$ v# A6 _/ I6 Q34.Which of the following is not an example of a carbohydrate?
+ |  w% ?+ D2 M7 L( D下列哪一个不是碳水化合物的例子?
- B! a4 T% r/ aA:Essential nutrients 必需的营养物质
1 Y+ {: r1 _4 ~5 B. O6 {5 E2 Y4 v* {9 z2 d9 i4 V3 T  P
35.The process by which a liquid fat is made solid is called:7 @) ]/ ]! k( w# T8 N5 D6 i
液体脂肪做成固体这个过程叫什么3 e: e1 |' @0 g7 M/ o3 m
A:Hydrogenation  氢化
$ _' s4 w4 e+ T) N/ @
, l  D- k4 N0 F) X7 K& Q36.Which of the following is not an example of a fat substitute?# X. \  E2 R4 }' S' b5 V: s
下列哪项不是脂肪替代品的一个例子0 J/ v, ^# R6 [: }/ L
A:Acesulfame K  安赛蜜K表
, Q: i8 x/ A! L  U% S; J4 K% ]+ p$ a8 [) x' C! _
37.Health Canada requires that a product labelled "fat free" contain:
# S/ h& H" a! S6 Z5 i% L9 G0 B加拿大卫生部要求的产品标有“不含脂肪“包括:
: k, {+ X4 C3 h) x  t+ U( FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 N9 Z2 F; @7 h# I$ d. j

$ L  e" [7 p% }0 B38.Which of the following is not a problem associated with converting recipes?# R( i  O! s6 H! M# Z7 `/ h
下列哪项是不相关联的转换配方问题?) K7 F2 ^; V/ X4 K4 d( K
A:Unit cost 单位成本: e0 O6 G# ?1 ]4 ]( i2 E

% m/ J0 A% L# p39.The condition or cost of an item as it is purchased from the supplier is called:
  T6 U2 W3 E: q+ i& ^从供应商采购的物品的品质或成本叫什么( D0 {$ W- A9 F! w* e% _
A:As-purchased cost 购买的费用' B$ |- S  V' e1 q/ h. K

7 X' P4 o  `- t6 _* e& z' ~40.The amount of stock necessary to cover operating needs between deliveries is known as:# g; o( m! L1 s. P- J, a9 t
在新货到来之前用于日常所求的必要库存量叫什么
  L! i& x! |0 r$ u! R) `A:Parstock 基本日常最低库存$ L3 U  o' K. q" R+ m

* {1 d" T+ n& ?; }41.Which of the following abbreviations is used to describe the proper rotation of stock?
* c( a$ K( P9 Y下面那个缩写是用来表明正常库存流程?; \$ Y) B  I. v+ ~' D
A:FIFO=FIRST IN FIRST OUT 先进先出/ K. ?1 G2 |4 ?9 g3 m7 T
9 g% y0 p8 L" A
42.Which of the following knives is used to turn vegetables?
- e# J9 g" E* `, _- U9 I1 G下面的那把刀是用来打开蔬菜吗?& g, i' R" v+ U5 N7 x
A:Bird's beak knife   鸟嘴刀
; z+ j) L: k! F# |$ Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* W6 Q$ b3 @% V& {. N7 ]! `+ S; n# J4 Q# D, s( D. ]7 f' c
43.What is an instant-read thermometer best used for?$ W3 B2 o, {$ P; ^0 d  d2 K
即时读温度计最好用于那方面?
( P( P: l& h  Q: G# @# y/ S3 P1 iA:Checking the internal temperature of a roast 检查被考物品的内部温度5 B$ L) T1 b6 u
; B8 i0 q  w" v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, G6 P6 s+ c$ s- D& ]1 i下列哪些金属材料受热均匀,通常用在铁板而且非常重
! }0 J. k' U$ E. D2 [( }A:Cast iron 铸铁
; R5 q+ v" a3 @6 x  N9 Z2 p1 a' @6 {. F. S6 i0 q0 F( Y& J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ v: v+ o1 I. Q9 Z哪件装备下面有一个可移动的碗和一个S形叶片?7 \& \  y7 F1 ~  K/ z9 Q  E
A:Food processor 食品加工机
! y; I# d3 ]: V3 d% e8 U$ xhttp://www.google.com.hk/search? ... iw=1263&bih=572
' C) K5 h4 {$ l& }5 T" t( I3 H- ?6 l4 ^$ }. c& x
46.Which of the following is not a rule for knife safety?, q; \/ e7 f8 N" P) A/ w
下列哪项不是用刀的安全规则?
0 `) M" B& G% L6 UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* M, N. |7 w% o5 W2 m
/ E) ^2 Z, V! j1 {; W. Z+ t! y' `' M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' G3 U6 B1 Y, B' e2 E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ Z9 \3 Z! o1 I! N2 w/ R! B
A:RondellES * O  q4 l, H. Z6 g" Q- b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, k1 h; i& d  O. P0 |/ q1 |5 B. |9 a+ p' g2 {
48.Which of the following is a diced cut used to garnish soups?7 |/ N" V2 \3 b1 m& o, K
下列哪项是切成小方块用于汤的装饰?3 W& @) O4 r& z9 d5 Q- R, N( `; d: n
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! h3 X0 \( Z) I3 B; }5 r0 f9 {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 C! b' P; \$ F2 R8 F
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!!——; z& ^( V+ d8 g! B! a* m+ A, }
A:Gaufrette ! B+ u4 P8 ^/ p3 I8 ^( U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. v, y  U; r7 K5 M" L: A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- r4 a9 y2 z; C3 }% Z( F5 b* g& I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 g* |. S6 [. M$ S' H

5 l, M$ N3 O! v3 U' {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ \1 z. y( c; [5 k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)% j5 S, C5 V; J* y
A:Cilantro 胡荽叶 香菜6 ^9 y% l/ l% I/ a* ^, a9 |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, D. O5 \' f' H, N* Q) P1 R, e
+ o/ c: k& X" j" w" @* B5 C" @
60.Allspice is made from:! r2 |5 g1 Z+ m8 ]9 ~! W# L
多香果,  多香果香料是什么* A: M: S: U3 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( m) F; w- x  D0 ?% q$ Z7 F
A:A dried berry 干浆果. N) p4 n* h/ S
7 K  d9 E8 E5 ~3 s" A& H4 M2 }& c
61.Which of the following are used to make a sachet d'épices?
* W/ \: T) `  Q下列哪些是用来做香包德épices?
$ a+ J, z9 e5 X$ Uhttp://www.sachetcatering.com/
* ?3 x7 n0 ?0 m" zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" t- O1 s7 U4 F6 A# q/ f/ n/ A

* s" F8 L& Q. @( l2 }( d5 L- v62.Which of the following condiments are not soy based?7 t7 p" w, v" q: F* Y
下列哪项不是酱油调味品的?8 ]3 {$ E9 @6 J% G7 }  b. z
A:Wasabi 日本辣根# n$ W" x  X+ ]3 W. B

: d6 T/ ~7 P5 B% b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 o# F. J2 c& U) H/ a+ 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:
" Q& v0 B% P: q$ m. ^A:Pasteurization  巴氏杀菌' L, `# ^7 K& Y6 Z
9 A8 F) X$ Y& |
64.Which of the following steps is not the correct procedure for whipping egg whites?6 E/ m. ^. p/ k8 j! j0 k  G* C
下列哪个步骤是不是正确的蛋清搅打程序?
3 j, q3 _3 Q& Q/ U" IA:Allow to rest before use. 允许休息后方可使用。" |0 I0 p! }. m% \
. o) y6 J+ g1 x4 o
65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 w% c1 ^. S" s  q0 E4 u$ Y. aA:56g and 63g 56克和63克5 I. W, E8 z5 E. D5 d
7 y1 p: {. l' I# S
66.Evaporated milk is a concentrated milk that is produced by removing
  q1 d4 `$ z& j& @+ C. ?炼乳是一种浓缩牛奶 是去除什么做的
1 Z. |% M) ?: X/ k% Q. B9 bA:60% of the water 60%的水
) u1 i$ M1 e! r6 C! j
8 G+ ?4 Q; A" \67.A method of cooking that transfers heat through a liquid or gas is:3 \# k+ W4 w* a& h/ T' b
一种烹饪方法,通过转移液体或气体是:% e- m( y& G- y' z. w& b
A:Convection 对流
4 D' D8 T; I7 X; y0 b  W- F2 B0 B' Z; {. [
68.The cooking of starches is known as  烹调的淀粉被称为+ Z! `9 K, V3 [/ v
A:Gelatinization 糊化, Z% a$ ]/ ]! l- w  \* I/ X7 h
3 J5 ^9 j& N; ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 [3 ?1 U7 }' ~- I3 `, A/ m6 lA:Braising 烤2 ^1 l( k  D$ k. h
5 {2 F$ \5 p: q3 Z, Z  U) B6 Y( Z+ i3 l
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:- ~% L( M6 ~2 H  [  O9 L- ]8 y# Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* V& V2 e0 e7 p2 {+ F
: E6 V3 J) Y  F6 c1 A+ \' e
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 `) B" Q/ Z7 o  V* Z' q' K, v: rA:Fumet 原汁; R7 d) Y, H; ^! x6 \

3 z; _4 X2 K+ {% m/ E72.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; }3 I) ~7 S+ G1 }: k
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 b  H- ?4 |8 q) T( b$ }0 Q/ q6 i( U( C$ t% e2 e/ B5 Q9 j
73.Which of the following is a principle not used in stock making?
7 C0 ^& l" |, F2 v" C下列哪一项不是用于制造高汤(低汤)的原则?
0 B6 \+ i: U/ I+ ~A:Start the stock in hot water.开始在热水中操作5 l5 o( b; d% b5 D+ \4 {

7 d8 ^8 U4 s! V: c/ g, k3 e6 G: [) U3 o74.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' [. |9 m* Y: G" k6 j
A:Remouillage 法语熬汤  F7 Q" o( t9 W/ _
http://www.haibao.cn/blog/post/176242.htm
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