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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。; f: z2 ~& x% c1 {7 L
8 y" Z) ]' u0 L# |/ I7 ~
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。
. h) d, w; Y. [$ G3 B/ X0 C: f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
4 g/ m$ r/ I5 l) g- s1.Which of the following methods should be used to determine doneness in a New York steak?
! q2 [1 v" x) V  m& R! ~4 S/ V% W0 z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)4 c* f$ Y5 W. \$ y9 J
A: pressure touch. 压力触摸
: j9 x) V, ?( l+ R9 d& U/ ?( G0 Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, z* n. ]4 S8 g, j7 H7 f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( ^3 }4 s0 N  J! i! e; z4 {4 @
A: acid  食用酸
$ r' k: i" F$ [5 ]: C3.Vegetables are major sources of which of the following nutrients?. @1 m, T! D* [* v
蔬菜中包含的主要营养有哪些
% q$ e) ?: e0 FA:vitamins and minerals. 维生素和矿物质。
4 N- F  N; E0 ~# c7 b4.Cauliflower is commonly served with
  P  {- P0 E) T; Q! B+ y& ~; \: Y花椰菜(菜花)最常见和那种酱汁搭配
/ D$ V* a. M0 i; Z; x( |5 qA:Mornay sauce. 奶油蛋黄沙司
  I, n+ @  m! k; x5.Which combinations of products are found in pie dough?
  @$ S- ], N; 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??)
7 k: r! x3 g9 }0 Q4 N. A: H- N# y5 jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 Y5 d$ L7 K7 m6The French term for mussels is 法国语青口(海红)叫什么. G3 I' }) s$ g# D
A:moules.法语青口,海红
& R3 R7 J# X0 |6 V" ]. S% p5 y& F  t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ ~# X" d* I+ [0 c# a) i
A:faintly fishy. 稍微有点似鱼味
) X, {/ O4 G) U4 j3 b3 V; j/ n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- |( {' @0 z; q0 M/ v1 dA:2 days. 2天
! j2 \0 P1 q6 g4 q5 `$ R9.What are the principle ingredients in ratatouille?
6 [: G# L0 N) s! j* ~! u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( h' g# a0 U; Z2 N, l. t" c
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ c. V4 V- Q% N  t- |& O( m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* L3 I  H, q" F$ v; P4 w3 B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) W7 l& k6 Q' z7 q# B
A:cook food in quantities that will be used up within 20 to 30 minutes.; P' G5 _% O( j+ ^
大批量烹煮食物要在20到30分钟内7 ]# b3 z; Y0 C9 F% X% }4 C1 [
11.What person has the authority to issue a Health Permit?- ~/ D; J" M8 i; g* ?- @
谁有资格颁发健康证(卫生证)。
& R( C& {4 {2 L, Q- OA:Medical Health Officer.. O2 R: B4 X' T8 y- Y6 L$ n  i+ Z# x
医疗卫生官员。8 i3 a" W  U# a6 v
12.For what period of time is the health permit valid?
! k+ @1 k3 p$ c+ t$ b健康证的有效时间是多久?
. \& Z2 E. y, M( J" f5 |A:12 months.12个月
. C+ v' b' e  n* m$ ]% `13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ L$ d' p' F+ h& c3 f/ v! L; {
在食物和饮料准备区,通风系统换气的标准时什么
; F; m) ^# @: Z" X& qA:08 times each hour. 每小时8次
1 h- [4 o  T' g& T! I; S  {14。The minimum temperature for manual dishwashing in the wash sink is
  g  [: C" G$ C4 ?7 O0 t5 L手工洗碗,洗碗池的水温最低多少度?
, U# M6 I8 ?* I( J, C7 T& IA:110 degrees F (43 degrees C). 43度# R  N2 |5 H* Z  W. z/ X' ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& A# g. x6 Q% i$ x* S$ m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 N) E2 l/ E4 S- N! J4 G/ OA:180 degrees F (82 degrees C).  82度
. \' O$ S) \6 }5 y, ~) t, ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( ~5 ^  q. A! p7 J: F& N9 G
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- l& ]& `# m9 EA:en papillote.  法语自己理解
: j6 M7 C/ u/ s17。Wing or Club is considered a
/ a1 ?8 ~, \0 ^1 N3 d翼和CLUB 被看做是一种...
" @5 ?7 A% ?. C: h! {A:Bone- In Cut     带骨切) X+ j7 P( J8 r* @" L4 a4 P) L
18。New York is considered a   纽约牛扒被看做是一种
( [; G5 ~" y  E) E8 aA:Boneless Cut     无骨切
0 n- u- b, Z9 J19.In general, a court bouillon for freshwater fish will contain
# Q/ x& t- Q; K" `; ]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
/ P" B" ]" o% |; l# k. T7 JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 Q6 D; C: @; S; }7 ~
和做海水鱼同样数量的调味料和香料
9 W  T" v0 P) W0 @5 K# |  f20.Anise is very similar in flavor and appearance to/ @- S% Z( I" ~1 ]" O  s7 D9 X5 \
八角和下面的那种原料有相同的味道
: h! l* \& ~, r  W7 m. V* v: @A:fennel  茴香
$ S# P) b6 N" t3 G% p) ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* ~( m) [  v. o  W% S
下面那种原料更像大葱且有平面的叶子$ q; I. u6 h) Y6 R5 V3 x
A LEEKS  似蒜葱 (这边人叫京葱)8 J( M4 v/ x# g0 y( x$ _
22.Which of the following cutting shapes refers to a small dice- |- l+ ~* @8 k. ^& p0 t8 L0 d
下面那种刀切形状指的是很小的粒(末)3 N9 t  c. D' Y& n8 _5 y5 X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) Q' Y: e8 @5 a23.Oil is added to the water for boiling pasta in order to
8 S) H% `% O. r* B3 k: w向煮沸的pasta (意大利空心粉 )中加油是为了
+ O9 v# S2 G1 _& R/ i! G+ r! sA:prevent the pasta from sticking and to minimize foaming action.$ d! l2 Y+ U2 C
防止面条黏合并降低发泡。& R& l& \5 w( S' \, t) k) B; [! ^0 B! u
24.Which pasta dish features pine nuts and basil?
1 p5 p+ H- T# e8 c* b下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 W# o/ O4 c- N# b
A:Pesto.一种绿色的意大利面酱
  O" s1 g1 K" j" C) v" M: h0 ihttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?3 G5 V/ ~- o( T4 V( N+ f: x
下列哪项是一个春天的蔬菜类似于菠菜?
% V) i% ~+ ~  p9 A2 IA:Sorrel. 酢浆草。
# p. ]& D0 s1 f' z1 w9 Yhttp://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:) u# w7 U! E1 b  e  e
哪位厨师最早带来高水准浮夸的美食3 A) s) S8 ]$ a* @& z8 f/ X& v
AAntonin Carême 人名 安东尼·卡罗美
# D, v( d& t) H4 z2 J
9 p5 _6 e6 d! }; y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; H8 l8 h5 J$ j/ g0 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# f! H8 V& J8 Z+ ?! u1 }
A:Cast-iron stoves         壁炉% `) ?# Y. v' a
http://www.usstove.com/products.php?id=6) c6 }% w4 _( O2 w

  P1 ], H- O: W28.The French term used to describe the roundsman, or swing cook, is:/ ^5 U1 ~$ v3 P# }
法国术语,用来描述roundsman,或摇摆厨师是:
  U6 `) ^5 ?$ e. l2 L- j* e$ tA:Tournant   图尔南& d- i6 f' j4 b+ v
+ \/ L: D. n+ b: [6 B4 D
29.Another term for the wine steward is:1 Y" P  l) b) S6 c
葡萄酒侍酒师的另一个术语是:! o' e% X5 L, D3 K
A: Sommelier 侍酒师
0 J8 c& q; m# t" m6 s7 j! f% H, p/ `1 z% U/ _2 F9 W" p( @
30.Molds, yeasts and fungi are examples of a:; g, F- q5 l% s$ \3 K
霉菌,酵母菌和真菌是一个神马例子# k0 q2 K) R: v, Z$ c, m
A:Biological hazard 生物危害
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3 f3 m; L& [9 Y  I: l; _$ I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: [- y, G1 ]% h- W: F. E. W1 |根据加拿大食品检验局,食品的危险温度区在多少之间:
% F% ?% y1 y, s$ }& O" h/ `7 BA:40° and 140°F (4–60°C)     4-60度0 A, l: }' _' t3 j5 h+ r; I

' V: P( N8 E9 f2 l* m/ }32.All bacteria need the following for survival:8 s# T+ a1 p: W% b5 r2 w- n# S0 G! l! a
所有细菌生存需要以下哪些内容:& g& E6 ]9 `# s! {$ `  l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: [$ V4 j# A2 U
: q: D. \: c# R& W% C
33.Which of the following correctly represent critical control points in a HACCP system?/ n7 n# R8 h0 l  q: W7 g' k% ~
以下哪项正确表示了HACCP体系的关键控制点?" j4 W! W7 \" s  ~; B5 G9 X6 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 _+ C6 u$ b# w: C# V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; \4 B* q: s6 N' q/ B, R8 d  |
3 _! O3 C  l. |1 o& F+ l. n
34.Which of the following is not an example of a carbohydrate?
- K2 r3 e: ~* u- ?1 I- O下列哪一个不是碳水化合物的例子?; V; Z+ j9 H) h" n) v7 [
A:Essential nutrients 必需的营养物质
) T( ^  O% o" ]4 d4 d
) Z# d2 n8 z$ U8 G+ c. |35.The process by which a liquid fat is made solid is called:  W2 Z' `1 r& _& ]
液体脂肪做成固体这个过程叫什么
. ]: `. r( U- {A:Hydrogenation  氢化
; z$ C* t0 v# d4 d7 h; j2 I: t/ ~! u, Z: W5 [) z
36.Which of the following is not an example of a fat substitute?3 z. T- x! ^/ J
下列哪项不是脂肪替代品的一个例子) l$ N1 q' }' t: j% ]2 W# D* O
A:Acesulfame K  安赛蜜K表
8 O# r) d# g7 C' |% I6 y( [1 T  t1 o' _% \4 b! b, K
37.Health Canada requires that a product labelled "fat free" contain:9 h, D5 A$ J1 x; ?% U1 D# t
加拿大卫生部要求的产品标有“不含脂肪“包括:
' i9 q6 \5 T5 f/ O4 X! o* }9 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 z  Q8 O' {8 n: K( f- o! i9 Y6 F/ F. i; T/ J+ Z/ W
38.Which of the following is not a problem associated with converting recipes?
9 @% ^4 x0 T& f4 J8 a8 R$ t& j下列哪项是不相关联的转换配方问题?' I( ~' E' q" |% k- T/ Z3 [6 i/ V+ u' w
A:Unit cost 单位成本& D( L8 J/ v! ^: s( y) z1 f' B
- `. W" z: i5 A9 z
39.The condition or cost of an item as it is purchased from the supplier is called:/ u& f! [  L( m( i6 z6 c5 x
从供应商采购的物品的品质或成本叫什么
" f0 }$ s: ]& ^" v6 s  B4 g. q, zA:As-purchased cost 购买的费用8 g8 o* x+ w, Q. t
' q: N& g, V9 V" l
40.The amount of stock necessary to cover operating needs between deliveries is known as:6 V$ K; \: O7 x7 d4 ?8 ~' Z8 ?/ P
在新货到来之前用于日常所求的必要库存量叫什么
1 o$ e9 o4 l' e# C3 ~A:Parstock 基本日常最低库存7 w$ Y" B" h8 e. I" ]9 ?

% y& p6 ~3 A6 L/ a41.Which of the following abbreviations is used to describe the proper rotation of stock?, W  P8 T8 _( s7 U
下面那个缩写是用来表明正常库存流程?
4 M& y4 ~6 S" Q* L4 G/ F0 nA:FIFO=FIRST IN FIRST OUT 先进先出/ |; N' ~9 y% ]6 {- ^- l2 q

0 u2 C7 z4 q, I42.Which of the following knives is used to turn vegetables?) j/ u  q% I  a8 }3 l6 _
下面的那把刀是用来打开蔬菜吗?1 a. q9 Y6 S! {; c/ |6 w3 M: ?
A:Bird's beak knife   鸟嘴刀0 E5 ]& G  E7 A3 ~7 e
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
' l7 m$ \, d9 l5 k& @
3 S5 K$ q1 {( z6 n& _: h$ ^" r43.What is an instant-read thermometer best used for?
4 l7 N( B; M8 B9 M5 v8 G即时读温度计最好用于那方面?
' k. e7 v" @9 A) ]8 G* I  V5 GA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 y) k! P7 W' g7 I
' A" S# E4 h* D- w' w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' A3 w& i# D  X2 ]  |0 o下列哪些金属材料受热均匀,通常用在铁板而且非常重0 _2 R9 {5 [2 b9 q! K: m
A:Cast iron 铸铁
, U; r( Y- H! Y/ S. R: l+ d3 b. E+ S0 ~( M# R' Y! @
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 P1 L8 `; E* w6 C! A哪件装备下面有一个可移动的碗和一个S形叶片?
* @, E% D, m" A% D2 k. XA:Food processor 食品加工机
  r# z$ W  \6 W3 k! {2 R# Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
1 \& O2 P- P# E2 v$ u5 T" J1 ]% l  D* S/ m, e1 q* D8 f  [+ h, \! m* j
46.Which of the following is not a rule for knife safety?8 K% E9 ?, B0 F
下列哪项不是用刀的安全规则?9 W, a" _5 g5 y  e* [, Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 s* C" ~0 u, p: u' l
8 X2 `' V( s3 Q' Y# R. s' R# o1 \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: k6 r4 ^1 r' c8 s8 h- H8 G
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  {) J( O& u4 Q9 b1 F5 ?A:RondellES
6 M6 F8 y) Z! _1 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) l4 b7 Y8 K3 ^4 Y

% W9 h4 S: |/ I48.Which of the following is a diced cut used to garnish soups?
  W9 n; o( v) U- b; t# v+ d下列哪项是切成小方块用于汤的装饰?9 ^+ C: F$ c9 j1 I' z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 q3 U2 U7 @, J5 h  W( |# B2 O8 ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 f: T( J4 E2 V1 E# R/ 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!!——3 s' ]& q9 i  j% E3 Q
A:Gaufrette
3 M$ |: p2 [* ^' B0 i- X. Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 C9 e- ~; L- p7 O% Y( z! |5 k9 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 ]2 _+ o& Z: X0 h, Y* m6 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& q. F8 J  d' E9 d* W" Z
0 j; _  S! t9 T$ W* x. H: }- l. `0 S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( g; h' M! m6 L! l/ b3 T8 }  [
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)& ]$ H- `% b; |  u
A:Cilantro 胡荽叶 香菜
- r& _( ~2 w: m  d$ e( [8 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 v/ I/ n( `  V( ?1 e

: g. u: w/ {) S9 X4 e60.Allspice is made from:
' d5 _* E& S: L* }' A4 y) M2 ~ 多香果,  多香果香料是什么2 O/ O; p) ~( d& N  L7 b3 h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% ?7 B3 |& k' ]
A:A dried berry 干浆果
' y$ x) b1 T1 @) {4 c0 m, e
1 z& O7 {5 Q; Y4 s7 b7 j- Y! J61.Which of the following are used to make a sachet d'épices?- p+ V1 B+ u$ @$ }/ ]- i
下列哪些是用来做香包德épices?3 L& i* u3 A) n) E9 W
http://www.sachetcatering.com/
/ [/ v9 @+ H7 y: f9 ~, r0 _% W7 ~5 aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( i7 u6 D2 h! o7 D4 r
  v8 C! R& ]4 l4 E+ K2 @. K
62.Which of the following condiments are not soy based?
* J9 J3 P8 a5 M$ Y3 q1 O下列哪项不是酱油调味品的?  E) b  c* C6 L3 M" e$ O
A:Wasabi 日本辣根8 l$ @- }7 L  a. U
% T% A; V3 x7 x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" f8 B7 n( z0 s  }1 M8 f& @  P
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:1 R; C  u+ l/ F3 ~8 x
A:Pasteurization  巴氏杀菌3 a: S3 ?. {: n4 y2 A
1 G( }" T/ d+ Y# M( m
64.Which of the following steps is not the correct procedure for whipping egg whites?& v6 Q/ x- C4 Y3 C7 l5 f7 q/ r6 H# d
下列哪个步骤是不是正确的蛋清搅打程序?
+ @7 n4 e0 W7 f" bA:Allow to rest before use. 允许休息后方可使用。
8 n6 N8 H+ i3 K4 |6 X* M3 u  g5 Q1 a9 Q4 T% H
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 G! G3 _$ e' mA:56g and 63g 56克和63克
6 D/ b. @0 J7 F5 p( G; [- ]6 @$ @6 X9 @
66.Evaporated milk is a concentrated milk that is produced by removing& }& S. L$ K  m: r( {% H  G
炼乳是一种浓缩牛奶 是去除什么做的
+ G, d7 Y1 j, P! U6 jA:60% of the water 60%的水& q+ p! j4 d; ]" e! I8 P4 ^
2 ^+ c7 D' L+ a8 L
67.A method of cooking that transfers heat through a liquid or gas is:
: @' D) X' [$ A3 u! L3 T一种烹饪方法,通过转移液体或气体是:
  }/ n" M% k! C, DA:Convection 对流
  `1 l. ]# K/ q; F- B5 }. A! G+ o, C7 v$ L4 X
68.The cooking of starches is known as  烹调的淀粉被称为
9 e4 d6 ]9 m4 m1 IA:Gelatinization 糊化
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4 H' A8 y: o/ D/ D: l) k( q; G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: v6 i1 {' A3 |! N- t) {
A:Braising 烤1 x, q0 ~- L  x& J( N' n

8 A/ s3 ?0 \# n; z# n' I  ?# |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:0 F- W" P7 p3 a3 h! ]$ c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 _: j5 U7 U! K" X8 o  j
+ C+ f7 f' d. Z8 _* O# U, u( ~
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$ x- G) o8 x" w3 ?9 G8 E
A:Fumet 原汁4 c, F# E# W$ h- Z+ F3 i* L
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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) H2 R" h1 L: Y5 V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?7 @7 k* e) l. T
下列哪一项不是用于制造高汤(低汤)的原则?
# o5 J* a) {* [" i6 UA:Start the stock in hot water.开始在热水中操作
& o, j  b. U4 t6 M9 V* T( z" n6 G1 ~. \! c5 Q  e
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
8 N  L7 a5 \7 Y+ ~5 j; s3 YA:Remouillage 法语熬汤
+ N4 F' ~8 z/ d! s; Rhttp://www.haibao.cn/blog/post/176242.htm
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