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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。
9 p8 O' b* K/ O$ d' Q+ Q$ S+ e0 X, U, _3 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。
$ R$ h$ S# A9 s# Y8 U! k, F! t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, @" k! \/ S* A% [
1.Which of the following methods should be used to determine doneness in a New York steak?" T- X( @: |4 O3 A
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)1 M/ I" S7 Y6 Z' f* H
A: pressure touch. 压力触摸7 I& |8 m6 u  P' J6 M8 w" [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" n- X/ J% U. D/ R5 ~
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% @5 e, Q4 y7 X0 u# F
A: acid  食用酸7 E& y5 d. h0 O9 p  [
3.Vegetables are major sources of which of the following nutrients?& u7 o+ N5 S( q; g: C! Q
蔬菜中包含的主要营养有哪些8 S& f, M5 K( f1 ^! ?7 Q) W
A:vitamins and minerals. 维生素和矿物质。6 A, x2 V3 F, ^% ?! ~& K' b" |
4.Cauliflower is commonly served with
0 O- E7 ?( v# {- \& v' _% t花椰菜(菜花)最常见和那种酱汁搭配
' F3 \+ u5 @$ ^4 @& h: RA:Mornay sauce. 奶油蛋黄沙司
; T  b3 B  K8 u* ^& M, z5.Which combinations of products are found in pie dough?
( I. l/ w3 \# I1 }# G) w( P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! P( X( h, K. T" G$ ~7 r" r+ m" a, ?A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 j. N3 S' u) x/ A6The French term for mussels is 法国语青口(海红)叫什么
- R3 v( n8 \9 @7 w3 ?( F( K  @* F5 ]$ |" iA:moules.法语青口,海红- U% x" p) I$ T+ j% k1 l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& Y1 W7 a/ X  l6 q" q' C
A:faintly fishy. 稍微有点似鱼味
9 a' W: Y! h" H  e6 I9 u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 T8 s7 R  R! IA:2 days. 2天
* W6 g' r8 k7 _% i* W9.What are the principle ingredients in ratatouille?
2 ^# ~& g& i0 Y9 x8 e+ u+ p& h4 p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" f4 l" G. e; |7 mA:Zucchini, eggplant, green peppers, onions and tomatoes+ w( J, d1 Z* [& B# ?5 P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 T9 s- l: d. K2 C) r" H# x: v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 X3 C, _* C, H8 P* y. |A:cook food in quantities that will be used up within 20 to 30 minutes.
7 O% i- d5 }) e& T6 ~大批量烹煮食物要在20到30分钟内
! F8 H/ T+ n8 h& U8 x9 O11.What person has the authority to issue a Health Permit?
5 W7 L2 I* Y; h& u! n6 _! m谁有资格颁发健康证(卫生证)。; s& D1 P3 g4 [- R6 O( V
A:Medical Health Officer.
2 w( j- |6 x) O8 f4 c+ b9 S* D. Y医疗卫生官员。8 \4 t, D+ F6 v5 m2 o
12.For what period of time is the health permit valid?
' A; x" a1 ~# a$ X4 R# l4 H: F健康证的有效时间是多久?
* y/ N* a  T" V# D# HA:12 months.12个月. J% N5 y6 p. a4 I* S6 l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: m- |- u$ Y* Q1 P# ]; `在食物和饮料准备区,通风系统换气的标准时什么
! e  I. }" d, c# Q0 g# \A:08 times each hour. 每小时8次" O2 S" I4 L9 C
14。The minimum temperature for manual dishwashing in the wash sink is
! i: @8 \. K- Q& V; p. w手工洗碗,洗碗池的水温最低多少度?
4 u; j6 ?2 ?% K) Y2 M7 OA:110 degrees F (43 degrees C). 43度" e* V& T; c, T* w- D; Y  V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" F6 B' J  Q/ t$ k0 A8 q- L# Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* d4 ?  Y" p; Q; x
A:180 degrees F (82 degrees C).  82度4 a5 U6 n/ T* h% g$ m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' J9 B8 S2 u" n8 V9 w1 v7 G) @6 o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 m6 g) G4 M! N! z9 [' _! W
A:en papillote.  法语自己理解
, k: T3 i9 V! ]9 d, v17。Wing or Club is considered a
0 v( i4 D7 h7 K$ P2 |翼和CLUB 被看做是一种...
) ~0 W# `' V' u' [6 V1 G. i6 `A:Bone- In Cut     带骨切5 e" E/ b- Q. }& \
18。New York is considered a   纽约牛扒被看做是一种' _1 [! K" C. L% ]- R9 f7 p1 A
A:Boneless Cut     无骨切& ?, P( L7 p% Y+ A
19.In general, a court bouillon for freshwater fish will contain4 C+ `  T; ~% F* k" j* \: @! R: W
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
" p1 _  G" a; BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 W- e5 `0 [3 w/ R, {6 w1 w2 x和做海水鱼同样数量的调味料和香料
4 `+ _5 O& T! G& z0 w/ D$ U! H5 F1 L20.Anise is very similar in flavor and appearance to3 f/ J, Z* Y" x- [7 C# p8 M
八角和下面的那种原料有相同的味道
) D% u$ k5 V/ l9 i8 C7 D- O" ~A:fennel  茴香
' Q# V0 p( O% `, n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( |' ^4 {- v, f下面那种原料更像大葱且有平面的叶子/ E- p2 D; i9 q# q) L) U+ |+ H
A LEEKS  似蒜葱 (这边人叫京葱)
% i7 ]4 m# r- i1 ~6 z2 t9 t22.Which of the following cutting shapes refers to a small dice
; o& ?# [3 P: n& c& K) A下面那种刀切形状指的是很小的粒(末)  b3 E  V2 J5 s" R2 ?6 Z& a7 T5 Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 E8 h0 h1 _& n( g' G23.Oil is added to the water for boiling pasta in order to3 A* s1 U. K5 H6 j
向煮沸的pasta (意大利空心粉 )中加油是为了- a1 O5 h& a- e4 G2 @
A:prevent the pasta from sticking and to minimize foaming action.9 |3 V2 @+ f$ ]4 f7 I: e$ `; j
防止面条黏合并降低发泡。
$ }+ T9 S" M7 J8 v& L. J# Q/ ], O  L: _0 a24.Which pasta dish features pine nuts and basil?
8 A9 g5 F  R1 i7 I% _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 N8 W1 G/ w/ _4 ?: HA:Pesto.一种绿色的意大利面酱 8 l' w  D  @4 [  ~1 e. d+ R
http://www.tianya.cn/techforum/content/96/563836.shtml: P8 N; J+ s6 w( L6 M5 P2 B4 K7 p

4 M5 ~. c7 c! [25.Which of the following is a spring vegetable similar to spinach?& d( c; t' F3 B# J) q' r
下列哪项是一个春天的蔬菜类似于菠菜?
) r9 [) }; T" _( R- d+ `+ ]A:Sorrel. 酢浆草。. p# |2 W( K: R* P5 Y! ^
http://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?
大型搬家
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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:
7 {( `- \* y0 T7 G4 d7 g哪位厨师最早带来高水准浮夸的美食6 X  S' J) ?% D4 l4 s1 n' l1 o
AAntonin Carême 人名 安东尼·卡罗美- m) ~  ~4 P0 u! V- P' p

- I1 s' D9 ~/ m/ d7 w( Y, k8 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ [. q$ [# r) A! O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# ?- K0 `8 x5 bA:Cast-iron stoves         壁炉
" o& `1 M: S2 \: K5 yhttp://www.usstove.com/products.php?id=68 k/ ]  W  ^% x

6 w' b' P* B4 A, o8 M28.The French term used to describe the roundsman, or swing cook, is:4 L# B3 f+ }: x( Y% Y
法国术语,用来描述roundsman,或摇摆厨师是:: X- R  n9 q' f6 ]5 H! F1 a
A:Tournant   图尔南: A* X+ m7 ^% E. p1 E0 H

4 j- z$ I) B7 F; v2 l* J0 y; w29.Another term for the wine steward is:8 n/ m7 U" `6 i5 @8 ^7 w. ^9 ^' w
葡萄酒侍酒师的另一个术语是:7 G  x! H5 I9 x6 F
A: Sommelier 侍酒师$ n/ u" d# l4 A6 M5 b9 O) h" S* m

; K7 Q. q3 k1 q1 @30.Molds, yeasts and fungi are examples of a:/ f7 ?1 }% ~$ K2 X' y3 N. K2 w
霉菌,酵母菌和真菌是一个神马例子
  W3 \7 Y" y1 R' ?A:Biological hazard 生物危害
# h( X8 T7 h5 u: W- ]0 ~: P
1 y$ P9 Y" `2 g' P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: w$ e: @5 J) y/ X! t# L
根据加拿大食品检验局,食品的危险温度区在多少之间:
" N; \! C0 ~! m/ X: [' \A:40° and 140°F (4–60°C)     4-60度$ F& S/ \, H, E' N9 K* y

" M% Y% H; C; a- k32.All bacteria need the following for survival:! v" n, f" i: k% p5 {7 ^
所有细菌生存需要以下哪些内容:5 y5 j  B; t$ M' Y" i3 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 a+ r( L) I* w4 ]3 H, O! \2 v

5 y! S4 ?- W7 M) j7 w33.Which of the following correctly represent critical control points in a HACCP system?
3 Y7 p# U0 I6 n' N以下哪项正确表示了HACCP体系的关键控制点?  |& z! e/ E: w  N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 @$ E7 E/ O; f2 h7 E  ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 @+ g; N' `- K+ p- i7 |3 n

# ~' S. O1 F5 ^/ ]% p# _34.Which of the following is not an example of a carbohydrate?
& |$ V4 p* N8 U# p+ L5 U下列哪一个不是碳水化合物的例子?
, m& \2 K% \/ n0 e8 h3 e( NA:Essential nutrients 必需的营养物质2 N! k4 B4 `9 s
0 v1 J1 Y0 [' E+ S7 j9 {9 g5 s
35.The process by which a liquid fat is made solid is called:3 z+ ?; F7 |& m* \
液体脂肪做成固体这个过程叫什么) s9 Q8 v9 d4 f4 N2 ~: E/ |  B
A:Hydrogenation  氢化
: A3 n  H. r3 j/ S9 @7 p: V! \0 t' o& I6 D7 ^6 D8 A+ {: z7 B
36.Which of the following is not an example of a fat substitute?2 s, C: {, u+ W5 U# Z
下列哪项不是脂肪替代品的一个例子
% H) ^: a$ v- O- J/ Z" x% h) HA:Acesulfame K  安赛蜜K表
3 s; o; I/ i, |: x+ I# a0 {" |9 J$ G* r( h$ c) I% l8 N
37.Health Canada requires that a product labelled "fat free" contain:
; |% g* k0 G, }3 M2 J加拿大卫生部要求的产品标有“不含脂肪“包括:' r! c# x" u0 M# u. x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 X8 ~. ]! m4 S% e1 X2 w
+ V) y' D2 q* |
38.Which of the following is not a problem associated with converting recipes?
8 A. g/ D7 o& y: z: A# J3 T9 o0 t下列哪项是不相关联的转换配方问题?% ^0 j. r$ A+ Y/ v" L% e, S: I
A:Unit cost 单位成本
- v/ O# \0 O% D. @! ~. b( {- a" t4 U' `% D/ u
39.The condition or cost of an item as it is purchased from the supplier is called:
; B1 l5 |( m( b7 |从供应商采购的物品的品质或成本叫什么
( H  M' J) P2 N( f6 ~! e' rA:As-purchased cost 购买的费用, J* l  H+ u9 F, s1 v" i) ]  q
  H' w( V- F3 I* u
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 c, n+ G1 D& o7 N: s在新货到来之前用于日常所求的必要库存量叫什么
, h6 [8 |, k4 V) {A:Parstock 基本日常最低库存4 E1 ?, U; o( ~% E" z5 R' r7 b
8 I% E- g/ k7 h3 f! _
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 T! D; C: T* Z, B9 H
下面那个缩写是用来表明正常库存流程?
2 X  U1 x7 O. r3 C! n# h) CA:FIFO=FIRST IN FIRST OUT 先进先出
3 k" `7 J8 R. j& I+ g) V' H
$ N9 _, Z" z5 h/ J% r42.Which of the following knives is used to turn vegetables?
7 W& R" i( c# Q. i下面的那把刀是用来打开蔬菜吗?7 k- r: |3 Y- p# e9 J+ ^6 r; W( g
A:Bird's beak knife   鸟嘴刀
% S+ Q2 ]% A/ {' R+ @/ [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ ^% y/ Q9 ~- K  o
" e  @# f6 N6 w43.What is an instant-read thermometer best used for?) r$ U+ ]; l. x$ L: ]. u. i4 O
即时读温度计最好用于那方面?! m4 l3 K3 l' {/ Z2 B& T# c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* Z/ L: S1 m- j8 Q  S9 A$ d9 K* V* o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( v: O; V/ V7 Z下列哪些金属材料受热均匀,通常用在铁板而且非常重. J) [. q' d3 m% G& e; h
A:Cast iron 铸铁
3 F- e$ f# _1 N
$ v. T& ]+ t' i: |5 R3 e) w* r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! X8 j3 k0 f9 n- ~# r3 V
哪件装备下面有一个可移动的碗和一个S形叶片?
: P. D, n5 {' |( n# V5 H; a8 qA:Food processor 食品加工机' a2 Q. D: R. l$ L& e5 K
http://www.google.com.hk/search? ... iw=1263&bih=572' C  c' q! e2 U9 Z) h4 ~

4 y5 C, I# ]4 p) v! j46.Which of the following is not a rule for knife safety?8 U% m, P  A- e) V
下列哪项不是用刀的安全规则?
( G( l& O9 ~* X) H) ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" l9 x( c1 |% n, F. ~

7 x1 E/ L  w( d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ }; f' d2 o6 u+ G' j! f, L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 G- o; d  X* q: `  d0 XA:RondellES : c9 `" D  A$ ?2 S/ \' x) ^) u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 h  ^7 G/ \4 h4 I$ V2 K
: r' h9 S/ K8 v. F! u6 y! Z/ |
48.Which of the following is a diced cut used to garnish soups?% h* P  T5 `; ]
下列哪项是切成小方块用于汤的装饰?0 ^) C) E+ `2 c) M4 E7 H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 z5 w# H7 A. m6 r7 \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 z5 i6 [% J) \* l: E* k$ [8 T
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!!——
' l1 {% a5 d* L% j3 yA:Gaufrette
5 I" e& i/ e' D% Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. N2 V6 ~* k( I9 O2 c2 [+ B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 |6 h! X9 I& }" c6 L7 GGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 R& E% E% `, o* G) D, d
8 S5 J! Z8 t3 z' G+ h. P! g$ `: m
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! E# m+ E6 B* C) L+ 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)
: T* L) `, i7 `; p. H2 n  DA:Cilantro 胡荽叶 香菜
* J: E6 l  Y( lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ W$ _$ m3 c, b& e4 h& T" `- w, r, E+ t: K4 j4 n( W: _  h
60.Allspice is made from:
7 Q: L1 U; u* s, h1 j7 P5 r 多香果,  多香果香料是什么# R* w1 f! _8 J
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ C( K8 ~0 m; G1 l0 I+ A0 X5 M9 S" ZA:A dried berry 干浆果
6 K7 |: ]% u, I0 t3 ~2 g6 o7 W  [4 F- w/ Z) Q( E* g
61.Which of the following are used to make a sachet d'épices?
, F7 D: a8 z7 {5 D- \7 o1 p下列哪些是用来做香包德épices?
( Q/ O+ J: B! m0 }$ ?3 h! k3 @http://www.sachetcatering.com/( [, n$ ]# Y0 B: _. `) v) V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# u7 F1 l+ a! c, S9 \1 u2 s* z8 [* ]  G1 f
62.Which of the following condiments are not soy based?
' C* Z3 X- U6 p1 ?) P. S下列哪项不是酱油调味品的?
) ]) R- L) v. }* r5 a4 Z  D# LA:Wasabi 日本辣根
  Q' e) c/ W1 K1 r# \3 b
( G% j2 N: _5 \% _7 a; T& ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* z( E- W  B; x6 `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:  y) R& i9 D) R4 S
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
# }4 S# ~+ k" ^, B下列哪个步骤是不是正确的蛋清搅打程序?) l( `5 B5 h1 |
A:Allow to rest before use. 允许休息后方可使用。
" s) M. ^) F7 Q$ v' A- i3 F  Y0 }. @) E
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& }2 p) f7 [( C, _/ ~+ yA:56g and 63g 56克和63克3 k0 B; n% ^0 B8 c; Z7 p
2 \6 B$ L) v3 F
66.Evaporated milk is a concentrated milk that is produced by removing1 x7 D# w6 y. C; n$ }9 Q
炼乳是一种浓缩牛奶 是去除什么做的: ~- c! z* g# v+ P
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:( J* n2 S5 ]2 z% v" H, g% N  s. O
一种烹饪方法,通过转移液体或气体是:
7 @- A$ G7 d0 f" Z. ]! e2 n# }A:Convection 对流# m' L- c( S3 Q3 t; ^/ D

1 C, x0 D* j: Y9 W2 ^68.The cooking of starches is known as  烹调的淀粉被称为
# L; d$ _: o$ E6 G6 j* t4 ~A:Gelatinization 糊化
% Z3 T  j- d8 d' {' @9 s' _2 h3 _% w% O/ j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, Q8 Q! X) w8 K% h  r: s
A:Braising 烤
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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:7 y! n* z) S* f7 ]1 A* i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 f* d5 q# {/ S
% S1 C- F; ~- i9 z71.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
8 \3 t; y; K$ U6 X; j$ ~9 S% YA:Fumet 原汁# T4 y" y8 d3 H
& m3 y1 a9 U$ W+ M4 k  t
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
& ]7 s; a6 j! b+ O8 b) \. T/ zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 a% i: W" V) h& e

- \2 r7 B8 P3 l/ _% {$ m; H73.Which of the following is a principle not used in stock making?3 J8 B# `% W% w
下列哪一项不是用于制造高汤(低汤)的原则?; q$ T, V7 k. D* @4 ~3 B
A:Start the stock in hot water.开始在热水中操作
# R: }. h3 K9 p' k
, o% ^5 A6 H* w5 J, j" e0 E% e74.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 a' N3 ~+ F7 H- j  h$ Z3 h
A:Remouillage 法语熬汤! N0 j: r/ h, |
http://www.haibao.cn/blog/post/176242.htm
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