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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 N9 X( g& q$ L" |

1 \% m: x9 O1 z/ h) f6 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。
7 o$ ^! G4 o5 D/ |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
$ P- I' p5 @3 \0 J1.Which of the following methods should be used to determine doneness in a New York steak?" o2 F5 n# D, C$ m$ v
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)
  A9 U$ R' m3 w! }5 oA: pressure touch. 压力触摸- M% h# U' g$ S5 Z, B1 W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 o) M! ]" i" p1 ?
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
9 _/ v8 q6 x. R4 jA: acid  食用酸# U0 O/ y- Z2 y2 `( e  ]  R
3.Vegetables are major sources of which of the following nutrients?" P5 d" u5 e5 P$ n  b5 z7 H7 c
蔬菜中包含的主要营养有哪些
2 J  p, m- X2 F1 c3 N% oA:vitamins and minerals. 维生素和矿物质。5 \+ \9 s+ ~/ i8 Y* F
4.Cauliflower is commonly served with
5 D+ `5 a5 f3 o$ u# u花椰菜(菜花)最常见和那种酱汁搭配# n! i8 ?9 C8 V  t/ V, F
A:Mornay sauce. 奶油蛋黄沙司
% l% H( B( _- h6 D/ j5.Which combinations of products are found in pie dough?
7 q+ T. v. Q. Z: g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; g, p( L$ R( g3 W% ]* _% S9 F4 eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! G- X$ z/ i3 G% D1 v: \
6The French term for mussels is 法国语青口(海红)叫什么+ s0 o; l) B& Q/ v
A:moules.法语青口,海红
* f* n; ^: l  \7 \5 ?4 y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?# V7 l5 m0 J  `* V- `& y
A:faintly fishy. 稍微有点似鱼味, Y1 h  B4 L2 s( N6 f
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. `8 p! S( H& }9 }9 f% c; fA:2 days. 2天
2 K" _' x7 _* ~0 _1 G5 G9.What are the principle ingredients in ratatouille? 4 o3 `1 X$ W" ]- R1 _. N4 p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 t; {8 g  E' JA:Zucchini, eggplant, green peppers, onions and tomatoes* F+ _$ R# y: \+ Y9 c  q: W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% u8 m$ a0 G* G1 K5 B
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; G% y) w1 g( x- O2 @" w! b" j2 }) CA:cook food in quantities that will be used up within 20 to 30 minutes.+ q  N) R$ W# N8 E9 {+ O4 a
大批量烹煮食物要在20到30分钟内
: i  k0 _3 ~7 B, E3 \11.What person has the authority to issue a Health Permit?1 F* l* c5 f3 \: D. w8 d# k; j
谁有资格颁发健康证(卫生证)。7 Q% }0 m# h- V" t3 e+ @
A:Medical Health Officer.
% R6 B- Z9 r8 t; ^医疗卫生官员。
  W; v5 D  d! w* l) q* W8 N, ]12.For what period of time is the health permit valid?0 `; u7 D3 N& ^/ A, t  H
健康证的有效时间是多久?
% y3 p/ c# K, q5 xA:12 months.12个月
; x. W9 m# ]- c# {7 v7 e& S13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 A5 k* r. K4 R# Q
在食物和饮料准备区,通风系统换气的标准时什么8 B$ E4 j# ?4 e) x' H
A:08 times each hour. 每小时8次
& O  U# X0 `5 n14。The minimum temperature for manual dishwashing in the wash sink is( i  u# A8 Q+ @
手工洗碗,洗碗池的水温最低多少度?/ W! _- T; D$ w5 `1 g- L
A:110 degrees F (43 degrees C). 43度$ X" o: @: s; m% L6 r8 h6 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ X5 k1 ^6 `" A1 l" H3 w/ a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, Z! q/ z. |4 R7 F0 U, ~) N) BA:180 degrees F (82 degrees C).  82度8 f* @( e) Z# T5 D* C- ~( k7 A
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 q5 Q4 A9 e4 K1 E& J* d用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( \1 ~, H& C6 g* B; j& EA:en papillote.  法语自己理解
! I. I% W, t% C17。Wing or Club is considered a' O" L# ]2 x- T' c, C& B
翼和CLUB 被看做是一种...5 k. X  y: E( @( H# Y* w
A:Bone- In Cut     带骨切
! T0 c% p& F4 g9 c1 Z8 B& S* W* b18。New York is considered a   纽约牛扒被看做是一种
! u7 J, }  Z+ D1 Q' zA:Boneless Cut     无骨切
5 l$ o4 e8 e/ n; ~/ c! E# P19.In general, a court bouillon for freshwater fish will contain
! S8 n( |. }5 s  X/ c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
) [3 v, U; u, d% gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% W* G' z; s, H' y7 [2 S1 w& D" j和做海水鱼同样数量的调味料和香料( `; c* r8 k# m, g( ?) H9 M
20.Anise is very similar in flavor and appearance to! }: G% N; J$ F8 j
八角和下面的那种原料有相同的味道
+ W0 E( |: q1 o9 q* cA:fennel  茴香
0 t$ I$ }4 w: `( s: J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" Z, x' _) j: B2 C, C& P+ K
下面那种原料更像大葱且有平面的叶子3 S- ^) B0 ?4 E9 |, V  n- O. k
A LEEKS  似蒜葱 (这边人叫京葱)0 s! L1 @* a5 I
22.Which of the following cutting shapes refers to a small dice
$ ?- J2 U' Q  C4 n) p# O5 E7 b下面那种刀切形状指的是很小的粒(末)- s* w% z0 U( c. d" g2 j# d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* D+ m) O, N- w$ R6 L23.Oil is added to the water for boiling pasta in order to4 n6 u. F2 Y. q0 o
向煮沸的pasta (意大利空心粉 )中加油是为了
- _* Z0 A) H! w9 YA:prevent the pasta from sticking and to minimize foaming action.
( {9 U4 A6 p1 w" q0 `防止面条黏合并降低发泡。1 [3 M  j) @8 T% m
24.Which pasta dish features pine nuts and basil?
8 k8 g* @) A. F3 D5 J下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 C$ n! ]( U6 o
A:Pesto.一种绿色的意大利面酱
% r( J1 m2 J' {4 f% N/ y4 ?http://www.tianya.cn/techforum/content/96/563836.shtml
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9 ~2 E( M" F# \, T5 z& h/ X, Y25.Which of the following is a spring vegetable similar to spinach?1 }' x0 V* ^2 \/ t! c5 S/ ]4 j2 r
下列哪项是一个春天的蔬菜类似于菠菜?6 ^. ~# J; y8 U2 j
A:Sorrel. 酢浆草。
8 ~; P0 V  }3 r6 `; I7 I2 \# O# m8 Lhttp://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:7 v6 U  ]! l9 j9 c9 ^+ i" R, P$ m
哪位厨师最早带来高水准浮夸的美食
  G8 @  ?/ O; M$ @" f$ qAAntonin Carême 人名 安东尼·卡罗美/ i8 T3 R( _  }3 I; C$ _

( s9 {' c& h' Z/ ?0 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% J1 }0 J/ G. P- t6 s# h2 r$ t" X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 n7 ^- d$ W) J2 C: wA:Cast-iron stoves         壁炉
3 Y- @: W. s- v3 Q2 \http://www.usstove.com/products.php?id=69 a% i# {8 r' G) I: d

2 |8 G6 }& q1 D" \6 T; R* A7 m, h28.The French term used to describe the roundsman, or swing cook, is:, P8 P2 _: a" T/ H
法国术语,用来描述roundsman,或摇摆厨师是:$ U& Q/ T; x4 O! o9 z. }8 @
A:Tournant   图尔南  G- ?# c' I( p; F5 N+ N- ~

% E' D) e% }/ X% ~29.Another term for the wine steward is:
$ L8 y  y5 `- ^7 h  `9 k7 G+ X葡萄酒侍酒师的另一个术语是:
$ G  h. W# A. w4 ]  ^. sA: Sommelier 侍酒师
4 U0 g, D2 S1 Z9 U( J8 C
. d, O1 h+ C9 j2 R, ~8 o  ^9 V30.Molds, yeasts and fungi are examples of a:
* p" O* t  |& u* k9 r' ^( v' k霉菌,酵母菌和真菌是一个神马例子
0 `. P) k& f3 q& [3 nA:Biological hazard 生物危害" w' k4 h0 p, d6 W9 D1 ^* R1 B" C) j0 ~
( C9 M, g! p/ e! L7 U0 N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, W+ F1 N& G6 I5 G& d
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 [) x( E* t: ]( f; Q: lA:40° and 140°F (4–60°C)     4-60度
3 \8 ^2 K( C! a
* ]2 H! l& H! ~" o32.All bacteria need the following for survival:
9 x+ r" b: R# W0 i" B9 c: R所有细菌生存需要以下哪些内容:
( K* h7 @$ Z) t) P9 z  ~: x$ }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 O& r/ A! q' [& I( u0 g$ O
5 y2 Y! N2 C7 a4 D/ `7 |33.Which of the following correctly represent critical control points in a HACCP system?7 k# v, h/ s# d$ r3 O6 H: n
以下哪项正确表示了HACCP体系的关键控制点?
* J: K& E  x9 U& |( t8 t! k% iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 k6 J5 s7 a6 m! `) Q; G) n( o$ s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& g! K/ L; m9 _1 l# h: f* n
4 S* V6 }7 R9 Q9 e9 z
34.Which of the following is not an example of a carbohydrate?: x: G1 c3 e. m- d1 R
下列哪一个不是碳水化合物的例子?: T9 U3 c! |7 a9 a
A:Essential nutrients 必需的营养物质
  T) P  K+ N  k& @: Z* w0 F# {) c3 Q4 K; r
35.The process by which a liquid fat is made solid is called:
1 e) `4 \9 ?' {' W( r3 F8 b( d7 q液体脂肪做成固体这个过程叫什么
9 v8 Y/ }6 Y) W' tA:Hydrogenation  氢化" V; [7 L0 V5 F% [' G
' |  x/ ~! ~" P7 a2 V  ~3 d& P
36.Which of the following is not an example of a fat substitute?
4 R. X$ s6 k: i: }, p+ ]下列哪项不是脂肪替代品的一个例子
" D7 Y, l  a' J) a2 pA:Acesulfame K  安赛蜜K表
% L* S5 ?; m7 T  A6 X* h/ a' r+ |0 _( l$ s$ A$ Q' o' h! T
37.Health Canada requires that a product labelled "fat free" contain:' h! W- O1 M8 q) E
加拿大卫生部要求的产品标有“不含脂肪“包括:
- j3 U. e) @$ CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. y- h1 V8 ?3 K* R( I+ H. n; w9 m6 ?5 Y6 M
38.Which of the following is not a problem associated with converting recipes?
# W/ s- z& U+ G. \' J下列哪项是不相关联的转换配方问题?4 M/ I& u2 _) e
A:Unit cost 单位成本
1 h) C* V- w: `  u- e7 ], j; @' q; T' A9 Y' @3 B5 x0 x6 [
39.The condition or cost of an item as it is purchased from the supplier is called:
8 e  ~$ b& H# X* b5 o$ l从供应商采购的物品的品质或成本叫什么- Z" G/ z  v& a" I, Y# p2 X
A:As-purchased cost 购买的费用! X6 f$ R0 l& p* Z2 _% U* c5 y

3 ]3 p( Y! y( M$ C( L9 m1 z40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 \" a9 O! _9 U# t! z在新货到来之前用于日常所求的必要库存量叫什么
" J! Z' o5 ]7 u. uA:Parstock 基本日常最低库存5 y' T/ k- w$ A  F: k9 ^
1 ]; g- B0 ]8 e# q# E1 {7 ]" H
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- u  ?+ w) Y* k下面那个缩写是用来表明正常库存流程?
9 K  `' H4 i, g( ]1 X; f' r8 j7 ZA:FIFO=FIRST IN FIRST OUT 先进先出
& y; p) R1 F: g$ a
9 c8 p- j7 I9 b( L42.Which of the following knives is used to turn vegetables?
4 i4 Z6 S! J# q& ^% p* X* S" D7 K下面的那把刀是用来打开蔬菜吗?1 h: m- D0 p2 q5 b
A:Bird's beak knife   鸟嘴刀' \! W: T  |( s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ E% c# y, u9 y) ^. i

" E* M) n  z; `% N1 k& L43.What is an instant-read thermometer best used for?2 h) j6 \6 A2 a  U+ F$ Q
即时读温度计最好用于那方面?$ S2 e. d2 \# b9 O2 \. l& ~0 o! P5 P
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 A7 r1 o8 h4 [6 z/ {2 k0 E  W- d; B, z$ D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 b' K7 T& v2 w9 \4 c下列哪些金属材料受热均匀,通常用在铁板而且非常重8 N$ \+ v0 l( G' c4 [* p5 h
A:Cast iron 铸铁
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" n& p2 H5 l8 u& {6 q4 s8 V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ j) W5 W4 h' q) u9 T8 P哪件装备下面有一个可移动的碗和一个S形叶片?' h) I# _  O6 w) B! C& W
A:Food processor 食品加工机
% [5 ~) C/ z! j2 j- I4 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572
2 h! V- d3 J4 D1 X4 |* ~* P% X# c9 Q+ V" w
46.Which of the following is not a rule for knife safety?( i3 D% F" \: {; P
下列哪项不是用刀的安全规则?
( I1 k+ I6 V: JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" D8 x. w# t, |- ?  c
! X3 u3 y- M! T- X% ?+ l" {2 X- L) d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 W- `5 y& o# N6 P; M6 ~4 p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; B* O4 f7 `& I) @* p# J, R; ~' z
A:RondellES
- A( A% C$ t* T9 I8 _8 f: }6 Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ o" ^+ ~* |/ c# j3 g, H8 ~, h+ \6 u% n
1 d6 z0 V: A3 _) f3 x
48.Which of the following is a diced cut used to garnish soups?" l5 f8 m4 Y, m
下列哪项是切成小方块用于汤的装饰?
  }+ S, a* p) w' p% l. U0 A3 p! ZA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) J- I' a! M2 s3 h, v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 _* ?0 p" a+ T' M% 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!!——5 H  `& y+ J+ `/ l9 R1 z7 n# m
A:Gaufrette 1 D) h; y, L/ `( b% W" F1 b7 C. [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. B" s$ a! x* s$ Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 |0 o) F; z: \1 N0 PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 v( Z+ W9 U. L+ J( N( a: @7 l$ T: F2 H, w: @) Z% @: z# ~0 g( {
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ u. ^3 j( a0 p, [8 c9 H% U+ e% Q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)$ @- G9 [/ G. M$ `5 l5 h' A+ B# {
A:Cilantro 胡荽叶 香菜
7 v% k- P: @2 E% J# f" H# A& shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:3 s( y. ~% Y3 s! `% O
多香果,  多香果香料是什么8 X7 E0 d" \( q# n7 y+ O4 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! z" M4 f$ {8 n' I% D+ pA:A dried berry 干浆果  R* V. q7 B+ g' K: s# }' a& Q
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61.Which of the following are used to make a sachet d'épices?- `* ]* k4 o" q0 a5 N+ O+ s
下列哪些是用来做香包德épices?
5 M! U  ^4 H" o7 ~http://www.sachetcatering.com/) e# p0 u6 _9 Y9 l! d9 l$ \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) \# @" Z$ w$ J1 P' n2 Z. j
- ^" o. Y& X5 ~
62.Which of the following condiments are not soy based?& ?- B9 o! P0 ?7 p3 c
下列哪项不是酱油调味品的?6 w/ J2 @7 X0 i3 K. D4 m0 w' `/ p
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% a! G( k3 a, `0 q
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:) b2 A: z! L1 A9 K. J$ a1 j& b, p
A:Pasteurization  巴氏杀菌
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7 U/ ~! L1 L' A( y/ _64.Which of the following steps is not the correct procedure for whipping egg whites?- e- ]  x, \: X& n  R7 @6 o5 U: f
下列哪个步骤是不是正确的蛋清搅打程序?3 f5 h6 U' Q. x2 |' {
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:  S5 t% g! [1 `% z- p2 F
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
  T) j, \9 d, O' e炼乳是一种浓缩牛奶 是去除什么做的
7 H2 G4 ]* x) k7 A4 N! ^* n6 xA:60% of the water 60%的水
' }$ `. q% N" m3 W. r% |' V& I1 a7 H% ~6 G- x
67.A method of cooking that transfers heat through a liquid or gas is:
6 A* M" G  G# o  A7 [# F' h一种烹饪方法,通过转移液体或气体是:
/ q' ^# B$ _7 p5 ]- K% t* i8 VA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
) E# s' h6 e7 t: \' R# N+ v- G& kA:Gelatinization 糊化0 K+ w; @3 A! S
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& \# u6 j! b% q) X& O  K
A:Braising 烤5 w% k; X! q7 ]6 U" d0 V. j
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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:
; U( w0 N6 g6 X/ \- J# T9 ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; {4 f, F* J/ Y" ]1 Y1 ^( J
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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
2 G0 A1 s5 j, K+ c* T) P) \$ WA:Fumet 原汁
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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
$ f; }8 A  g) V3 WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! j2 n( M6 ^; O  _* R: S& ^

: f& ^/ p  t9 V  ?2 g) z# A73.Which of the following is a principle not used in stock making?
) F/ s0 b; V  X0 U下列哪一项不是用于制造高汤(低汤)的原则?- i1 p( d& D% h+ P) ^, S( `- u/ i
A:Start the stock in hot water.开始在热水中操作
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" R0 H% H$ c3 A2 L) m8 I/ Z+ |: ~: J74.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& Q' G- w: ?3 [6 m# {/ ?
A:Remouillage 法语熬汤1 [/ J2 o. ?! u, ^5 K3 Y7 E
http://www.haibao.cn/blog/post/176242.htm
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