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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。5 g6 w$ Y% R' E) S

4 n, t  }5 S: I" B& `! 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。
  v2 W; b( Z2 u+ i8 r3 T. 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, @! i! b7 I  O' M2 S: b
1.Which of the following methods should be used to determine doneness in a New York steak?
0 v, a( t7 c9 \0 u5 h& O5 i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)
  `9 G( c  U0 }- d0 x4 e# w; M# IA: pressure touch. 压力触摸
9 M6 |* }! n- |3 G; A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, P; e/ f& x2 X/ K7 i# W( ]) h. _
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
- X; @1 l. f" r. s6 ^+ }5 ]+ N' [A: acid  食用酸" \3 b# b4 n( q0 U5 c; J1 {
3.Vegetables are major sources of which of the following nutrients?, v$ [# I6 R, p' Z1 s  q" R. Y6 Q
蔬菜中包含的主要营养有哪些8 n* S% C4 `" L3 N  H. \
A:vitamins and minerals. 维生素和矿物质。
* h  c( G) t& X( ~, Q- Q/ r4.Cauliflower is commonly served with, Y, G* A! R/ `* N0 m
花椰菜(菜花)最常见和那种酱汁搭配' S7 _5 c: v0 s& l
A:Mornay sauce. 奶油蛋黄沙司
+ L; k0 r7 V, L& c8 u- ~* L! ^5.Which combinations of products are found in pie dough?& I2 [* Y9 B+ G9 q( R& s- W. ^7 ^
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
# B  d  e, [: m, Z' V- r! L9 YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& b5 j. }7 L7 X' `, `6The French term for mussels is 法国语青口(海红)叫什么( U: |# n$ K# h& h8 `6 u
A:moules.法语青口,海红, G6 U% R! r3 f! m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ g* d9 ?* f- q& y; M; aA:faintly fishy. 稍微有点似鱼味
! a) q5 w: o  Y2 Z) V* c# T2 O8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* R4 F& ?3 y  |+ q2 [6 U
A:2 days. 2天
2 V9 c. d* {1 l' i- D9.What are the principle ingredients in ratatouille? 2 O8 x/ L- a1 M6 Z& G0 t6 v
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* @( N1 X1 j, u* q8 [9 F
A:Zucchini, eggplant, green peppers, onions and tomatoes  \, ^$ `0 u0 M. z, h& t6 j
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 G0 R4 s  U* ]/ |9 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 q1 }- P: S$ |! U7 G/ D! k- K) z
A:cook food in quantities that will be used up within 20 to 30 minutes.3 y5 u3 p$ r$ b' @
大批量烹煮食物要在20到30分钟内- G; c* Z3 m6 L7 I* O9 S
11.What person has the authority to issue a Health Permit?
& @0 S+ w  ~1 x: r  C8 g谁有资格颁发健康证(卫生证)。
) Q) z' Q( G- r, i! q+ jA:Medical Health Officer.3 S  R) x4 A8 {' G( q! C
医疗卫生官员。& \4 w$ p/ ]. |/ z/ s8 E! g$ E9 }
12.For what period of time is the health permit valid?0 ?: x/ g! R/ N" N$ f6 K( [% r5 y( d; J. x
健康证的有效时间是多久?
# X8 N  Y  u6 U' EA:12 months.12个月. s- g8 r7 O' i* k3 E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 L: j  s7 R# K# N( {+ D: @/ _8 X在食物和饮料准备区,通风系统换气的标准时什么
+ @0 h. w4 F/ Y6 u) O+ q+ P4 _' U7 u' jA:08 times each hour. 每小时8次/ U& \- n1 V% S) n  W- \
14。The minimum temperature for manual dishwashing in the wash sink is5 }) K% }. O# G
手工洗碗,洗碗池的水温最低多少度?
" R0 w' D- H- j' W4 xA:110 degrees F (43 degrees C). 43度
; z3 s, s2 s7 U& V: W2 T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ u+ K9 G6 k- |, T' c5 U) a# k8 \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% C4 Q5 g0 v, a$ A( qA:180 degrees F (82 degrees C).  82度
6 ^7 f+ D9 o8 X, J% a+ i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ d# G% m2 O) j$ H- F$ V+ d+ V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ }' b/ v( h, bA:en papillote.  法语自己理解" ?% Y# v0 M6 ]! R; K
17。Wing or Club is considered a
8 |. Q) z! ]; W. m2 b翼和CLUB 被看做是一种...
5 A1 v- Y* \% s' V" x- V8 K! O$ EA:Bone- In Cut     带骨切
: o! r( R# N# r" {18。New York is considered a   纽约牛扒被看做是一种" q. w6 z# w# i, Q! b
A:Boneless Cut     无骨切) X" u, `  f; g% g
19.In general, a court bouillon for freshwater fish will contain9 y/ U0 T/ r$ y# P  ~# Y
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  I* ]+ [* O) e: _  S/ _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- U; \+ I0 p0 X8 v
和做海水鱼同样数量的调味料和香料
: g' x( s) T- j5 W+ l20.Anise is very similar in flavor and appearance to9 x) T2 D3 e- B, E! s8 E
八角和下面的那种原料有相同的味道! i2 a5 E  U$ T  e' j1 x
A:fennel  茴香
! ~1 z- k$ P: j3 a% N0 G  @6 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! D7 z! V+ C( \* Z8 c
下面那种原料更像大葱且有平面的叶子
8 d. N$ |9 L# ], W/ s! B! b. F- mA LEEKS  似蒜葱 (这边人叫京葱)
6 w5 H( |" x; {9 t0 J0 g! o: o22.Which of the following cutting shapes refers to a small dice5 b  ~% V. @! v: t) W$ K+ e
下面那种刀切形状指的是很小的粒(末)
/ h# M8 u$ T: q0 j, }A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" {  G* r" Z9 C4 q. R9 i
23.Oil is added to the water for boiling pasta in order to
5 p+ \- y, q  x" {/ O向煮沸的pasta (意大利空心粉 )中加油是为了
7 e; J% U! t/ ?) U8 t* H1 z' L, tA:prevent the pasta from sticking and to minimize foaming action.& c. Y" C3 p9 C; l  W" v. G7 a
防止面条黏合并降低发泡。- v: q& w/ T+ {7 B6 J! e7 k
24.Which pasta dish features pine nuts and basil?
! i* O' k6 ?! A4 f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 z; X5 v3 s7 `8 O/ t
A:Pesto.一种绿色的意大利面酱 ! I8 V  U/ `4 G6 v1 q4 L: W
http://www.tianya.cn/techforum/content/96/563836.shtml' Q+ o% A5 W5 G' u( p. i8 o' u
" D5 I. w9 f; z/ o
25.Which of the following is a spring vegetable similar to spinach?
" A- A! M3 I& W* D9 M下列哪项是一个春天的蔬菜类似于菠菜?' }. X' ^* a2 L' ~7 S& H8 E+ W
A:Sorrel. 酢浆草。
9 H4 F5 c( J: p/ \% ahttp://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:
! _) X6 c* L7 D0 x/ J哪位厨师最早带来高水准浮夸的美食
7 ~+ p5 C  T$ E3 s! ~! X5 GAAntonin Carême 人名 安东尼·卡罗美  R/ W( a: ~( }6 A9 ?( I. t6 n

' ]) I0 D) R+ l2 R9 R' e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, W0 A, u. ^! g: s" 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 。" O' N, L8 Q& D# j, W0 k
A:Cast-iron stoves         壁炉; I# o# C( W! v9 M7 w' r
http://www.usstove.com/products.php?id=6& k$ C: ^: R9 D" D
2 z' t. `* U1 k; v* ]( j$ s
28.The French term used to describe the roundsman, or swing cook, is:. K, _5 v* a3 R, _
法国术语,用来描述roundsman,或摇摆厨师是:
& Q9 i; |8 i  Q' Y  I+ q- N2 l) RA:Tournant   图尔南
* Q; d1 I( e$ g' b) J; U. w
' h/ o5 F& J9 e# k. _; S$ W29.Another term for the wine steward is:- M3 f# K' Y% ~( S
葡萄酒侍酒师的另一个术语是:5 e: P. x. F! q9 J
A: Sommelier 侍酒师5 w0 X' _$ ?& J3 j/ O9 f

8 p: l4 u8 ], n5 J30.Molds, yeasts and fungi are examples of a:
+ X" `. `: I/ f. G霉菌,酵母菌和真菌是一个神马例子8 v- W6 j  @6 J7 @9 Y( ?" F9 F' o
A:Biological hazard 生物危害
2 I& ~  [; i" ]+ I! x2 U4 w0 m* |# @. Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( ^+ H7 a6 w4 q0 F2 ~根据加拿大食品检验局,食品的危险温度区在多少之间:8 d& t! r9 o. v% |$ |2 w: V
A:40° and 140°F (4–60°C)     4-60度
& A. F6 k2 V  @# {
6 v. {1 H. W1 X$ r5 B32.All bacteria need the following for survival:
0 J3 N% s0 e0 C& r7 n) v2 ^7 k6 w1 T所有细菌生存需要以下哪些内容:- A' a2 [: P+ H9 T% y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( y0 j! W9 g5 E
8 ~* r# _0 ?- o; W: ?2 w0 h33.Which of the following correctly represent critical control points in a HACCP system?
+ u2 j$ J( l7 V, _以下哪项正确表示了HACCP体系的关键控制点?2 B/ D0 Z' D/ r& g! p0 ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* {, u8 |$ F) s6 J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 `/ Q! E4 U( C9 S9 j34.Which of the following is not an example of a carbohydrate?
$ i3 |6 F$ @. y) ^! U下列哪一个不是碳水化合物的例子?
! l# c6 [, R* v8 N- P# uA:Essential nutrients 必需的营养物质' c# r! e0 V, Y' ]% B
; ^9 B$ S" ^* z' h. q/ x- g+ X4 M
35.The process by which a liquid fat is made solid is called:
9 G+ e5 F7 A+ h1 u# C* I# v4 j液体脂肪做成固体这个过程叫什么, X6 M3 @% A$ Y4 J. c: }) N" I
A:Hydrogenation  氢化
: t# h$ n5 B6 }! l2 b; V  b6 y2 T4 a# E
36.Which of the following is not an example of a fat substitute?9 U! L7 z4 n  m. f0 t: C; j
下列哪项不是脂肪替代品的一个例子
) P0 h$ S5 b* Q; M* O3 x8 x/ pA:Acesulfame K  安赛蜜K表& F' t1 Z' ]: ]3 }; d$ [. K# G
! t: Y5 ?2 _3 b7 f5 h
37.Health Canada requires that a product labelled "fat free" contain:
5 m3 x% T+ Y- u加拿大卫生部要求的产品标有“不含脂肪“包括:/ l5 t8 [+ p8 m* \+ B* [/ R) ]& `) P& F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* [& e% {' E# x1 G3 J" M! _! t5 c) l7 L0 v& z" P4 `1 S
38.Which of the following is not a problem associated with converting recipes?
# c/ g! \0 A% @9 M7 `7 E5 i! g5 I下列哪项是不相关联的转换配方问题?$ A6 g8 ]! y8 z, G$ e8 [% \
A:Unit cost 单位成本# K$ E" K5 N% P" \0 w
1 `7 p8 R. i/ I( @
39.The condition or cost of an item as it is purchased from the supplier is called:
9 D% Q& e. Q. O1 P( ?, B' K6 R从供应商采购的物品的品质或成本叫什么& l1 c3 N' f2 Z) Y2 D- b
A:As-purchased cost 购买的费用6 E, T0 P+ x- F  _) d0 A

6 q- z" T6 ?  t/ i2 j* v40.The amount of stock necessary to cover operating needs between deliveries is known as:7 q6 M: ~7 g3 G1 A  g8 n  ^% a6 g% u; n4 f
在新货到来之前用于日常所求的必要库存量叫什么( \& Q$ U1 c% N& \
A:Parstock 基本日常最低库存
9 e: Z4 H+ T7 p; Q- I& }% R/ v9 l+ F+ J. m: G$ E0 b# \, k1 ]
41.Which of the following abbreviations is used to describe the proper rotation of stock?5 \! i! \: s. R0 P7 f, B7 c
下面那个缩写是用来表明正常库存流程?
4 z  z/ W% v* _6 c! z& o. U& ]% nA:FIFO=FIRST IN FIRST OUT 先进先出3 r  z: Y3 Z0 e7 |  o
& R% @6 S) s' b( r, y- V4 n
42.Which of the following knives is used to turn vegetables?; ]& s  N2 f; _& U% i. V. e
下面的那把刀是用来打开蔬菜吗?* w# _: O3 U' |
A:Bird's beak knife   鸟嘴刀
1 H2 j4 `  o( H) R' T! lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" {, `6 j, [3 x6 D& V5 _. p

: j/ o" q9 L- K43.What is an instant-read thermometer best used for?4 U6 j/ a* G+ j# ~9 y$ f
即时读温度计最好用于那方面?& V: _! f  m) c) T# }' m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
' [2 ^4 Q# g! v. r2 k1 U! u8 h; G( X6 W6 F4 l' k4 G+ q) F. J- R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% T: A) |( m5 G/ [4 \% `: T" e
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( k' R/ I. D, k; xA:Cast iron 铸铁0 N, c4 I; O1 l  ^7 J1 a

! N: Q& h! U: o/ E! F$ K! A8 s4 p* \45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 `1 Q% K. k. N哪件装备下面有一个可移动的碗和一个S形叶片?
/ D% e1 P& z( I" v8 ^A:Food processor 食品加工机
; G4 U! K, q1 \& v; Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
, I7 k, F. a) k% C9 B/ F; x
; w1 Z2 y9 u2 Z# \1 h46.Which of the following is not a rule for knife safety?
" B  y4 b! e& T& D; \( G( Q下列哪项不是用刀的安全规则?
6 H; T- R( W( u$ s9 nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# z/ ]- o  W0 @3 O
. f. I9 v9 ^3 I/ i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 S0 x- q+ ^5 R/ j9 L. b; ]" A- z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; @, Y$ F- I0 s1 A0 r4 g
A:RondellES
2 [8 u, r$ \6 D- s- hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 R6 H( A5 b  T- l

& d  F7 t7 C( Q& Z; p48.Which of the following is a diced cut used to garnish soups?
$ U! `* s0 _8 d: O+ d下列哪项是切成小方块用于汤的装饰?2 y# U/ M: o: x
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 M+ D4 k9 d, E! W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 c: i; o: y6 ~5 g2 R
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!!——! \; J$ u- E8 c& H% o
A:Gaufrette * }3 J  I  t4 s$ P& [) c( v2 E9 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 ?7 P$ X' ~9 t& |, M8 Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 ~  q+ S: W* N9 mGaufrette :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?5 H4 r+ V& l  U, q2 J0 w' 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)
* o. m: s3 H! Z, |0 wA:Cilantro 胡荽叶 香菜7 w* C- \0 i* h# N  }9 x) O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 b5 `: B% F9 I4 m9 Q$ z
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60.Allspice is made from:
! g) }  [3 b! E+ p2 M6 [ 多香果,  多香果香料是什么$ B  @( Z+ T: _5 f0 d9 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% P. d3 ~8 p7 Z0 \& b4 S6 a. @
A:A dried berry 干浆果
0 G. y* ], z+ h) \' ~4 A
  G$ l5 m7 J, V8 K+ C5 ?61.Which of the following are used to make a sachet d'épices?8 T, K; M+ B5 h" e0 `/ Q
下列哪些是用来做香包德épices?7 d- U1 _9 f) _( Z0 `8 D+ ?, S
http://www.sachetcatering.com/* }( `9 ]. S  l7 M3 z% N5 Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" U6 j3 \9 l7 o

' g. l4 h3 G+ \+ B4 n7 d% u' Y62.Which of the following condiments are not soy based?: a* Y' _5 i3 n# k9 C
下列哪项不是酱油调味品的?
# D; g5 W  Y$ M4 _$ VA:Wasabi 日本辣根
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" |& _: B- _0 Y: ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 W4 G7 S1 t1 w% |! l' H3 h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:* i' M% H5 C% t8 `8 J6 J
A:Pasteurization  巴氏杀菌5 q' p2 N( l, k

# v5 V% w9 R, X' U% _64.Which of the following steps is not the correct procedure for whipping egg whites?- }0 n7 V) d! ~$ z7 `
下列哪个步骤是不是正确的蛋清搅打程序?
  F: \( P7 ]: [; h7 DA:Allow to rest before use. 允许休息后方可使用。
2 B1 z  \7 Q8 J* Z) T! `
9 {! S0 W  k3 }0 E1 \- R! M& n  w0 e( y65.The weight of a large egg is between:一个大鸡蛋重量介于:
; m* f. P. f1 o3 JA:56g and 63g 56克和63克0 u( R; f' h( {

2 }3 d) o6 K9 P( C' ?- k1 `2 ^66.Evaporated milk is a concentrated milk that is produced by removing
0 |* Z" w" C( x8 k- d' H炼乳是一种浓缩牛奶 是去除什么做的
4 N2 ?' c6 R) O/ ^8 PA:60% of the water 60%的水) d, c. h; X1 m& d6 f. W7 j
& L- }; B# n$ J% u1 X) |4 ?
67.A method of cooking that transfers heat through a liquid or gas is:% T. i5 G- v( `9 y! @; `
一种烹饪方法,通过转移液体或气体是:/ p& X. A$ `1 w
A:Convection 对流' }+ @' D' y. a( g0 K$ j' l

6 s8 s. i% f% ?+ ]1 ?$ v1 ]+ `8 F4 T7 s68.The cooking of starches is known as  烹调的淀粉被称为5 C7 I: v4 F$ I
A:Gelatinization 糊化
2 H* r8 q# M7 U: j% ^1 `
9 x( _4 p4 y4 Q$ x" q; w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 `  x+ {( r9 Y" f
A:Braising 烤; \( e0 I2 z8 _( h% |

! w/ M! F" h' i; f/ b/ v7 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:2 J+ H- Y) P% @$ G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 o1 m( S7 S% e/ w9 w0 k
* u  o( d0 L) M$ G3 T71.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; V2 W3 |, G, v2 E- e5 h
A:Fumet 原汁, {! E( X) s% g( |7 v" h: D* v
+ }  ^$ Y, B/ G* H/ G% s5 n+ A
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
8 H1 C* Q0 i% h: dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- I4 F$ ]- T/ D/ G& i7 i5 K
9 {8 Z2 k% e8 O1 P& a73.Which of the following is a principle not used in stock making?
8 ?6 i( }1 V$ ~8 d6 g- P下列哪一项不是用于制造高汤(低汤)的原则?
; g: s; V) H1 s+ k3 ^4 [, R5 [  IA:Start the stock in hot water.开始在热水中操作
- C) U3 d( Q' H0 Q. l7 S5 M$ t% {7 a, r( k0 s/ q) @3 k
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& x* r, I7 x0 e& S+ d+ @
A:Remouillage 法语熬汤# {& F2 F( Y9 }  n/ k/ j
http://www.haibao.cn/blog/post/176242.htm
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