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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。
7 t7 o8 ]' D& D: B: a0 o& j4 T6 x( u
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。$ g: v! ?5 O7 N- x# n
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
2 G$ w4 a: r, O4 n/ @) C% D* O1.Which of the following methods should be used to determine doneness in a New York steak?3 g5 |9 U5 p# B/ A  o* d
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 Q& L8 i: v0 x
A: pressure touch. 压力触摸  X& u/ _! P0 u; M' Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ M( n8 e  S8 w  N2 Q- R9 x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- H4 P( ]& U! J* O
A: acid  食用酸
. F! `# B( C; B0 {% C( l3.Vegetables are major sources of which of the following nutrients?8 [: t, d) n# D! p( l
蔬菜中包含的主要营养有哪些( o; Y; {2 f& ]6 _
A:vitamins and minerals. 维生素和矿物质。
$ N" g$ |. }& v+ k: l* J4.Cauliflower is commonly served with
0 J: q$ J9 |# A花椰菜(菜花)最常见和那种酱汁搭配+ F# Y1 E0 D; g; z
A:Mornay sauce. 奶油蛋黄沙司0 x9 U4 P0 I/ o
5.Which combinations of products are found in pie dough?
% d* v, O( b2 q1 o: k' l0 l8 ]; Z# x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( K; I! ^( M; `7 {. lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# S; o0 u5 u4 |: C# S5 w* C- g9 C6The French term for mussels is 法国语青口(海红)叫什么
0 e$ R) G3 n- ~7 BA:moules.法语青口,海红
* c) y4 }" f. V7 h% I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, `+ \! ?1 p; |. U/ }- H$ Q
A:faintly fishy. 稍微有点似鱼味
5 [# a' y' w% Z; ]. A: y" y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, g# h/ W6 b6 U# B2 K* O9 p8 v/ W
A:2 days. 2天2 |1 n1 A4 \# c# `" T5 D
9.What are the principle ingredients in ratatouille?
% }( g+ e; ?: F# X8 D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  J: P7 J- M1 k7 E4 X6 uA:Zucchini, eggplant, green peppers, onions and tomatoes
& d" v' I5 v* @9 b" v8 J  F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# S6 n5 i5 x8 U, ]! c  |1 u  L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
, y0 U; K" \! u- g2 t2 m" O! WA:cook food in quantities that will be used up within 20 to 30 minutes.0 q0 O4 _1 r: c# T$ `6 j  {6 j7 {
大批量烹煮食物要在20到30分钟内
! `" s) q9 p, ~5 x6 E, u( X11.What person has the authority to issue a Health Permit?" K& h8 A* G( D# ?3 @8 d( `0 b
谁有资格颁发健康证(卫生证)。. S# a/ l: E. o
A:Medical Health Officer.
+ e% Y0 m6 s9 t0 Z' [医疗卫生官员。
1 @0 s: }7 l- m12.For what period of time is the health permit valid?$ T* s/ H- C# a1 o2 B$ D! k, w3 Z
健康证的有效时间是多久?
2 d& a% y' E8 s' O: A8 a) o; SA:12 months.12个月
( N+ U: M; B1 b2 |9 z. e13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 K4 w  n7 x" o4 d0 ~8 i8 f/ x4 R
在食物和饮料准备区,通风系统换气的标准时什么
1 c. `$ P8 b& u! yA:08 times each hour. 每小时8次7 L- N- k" r. x- V- ~4 n6 |6 `
14。The minimum temperature for manual dishwashing in the wash sink is
: n- E0 q8 O1 L手工洗碗,洗碗池的水温最低多少度?& m. k6 ?+ S# b! @
A:110 degrees F (43 degrees C). 43度+ W, P9 ~' F2 d2 t! S. P) N& W1 S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 `) C8 N; K3 b" t: H4 N用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) }, u. o7 h7 Y$ J  b! G2 M) X
A:180 degrees F (82 degrees C).  82度
$ Y, q4 S: |: n4 k- S" v( O5 V) G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 T' ^& y+ i2 s0 K% p1 \用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) }0 g; A+ K) ^3 ?' G7 }A:en papillote.  法语自己理解& U3 x* A/ l& j0 v3 M% q! M2 k
17。Wing or Club is considered a
  I9 l6 M3 r- p3 S! r翼和CLUB 被看做是一种...
  c7 n7 T0 }  VA:Bone- In Cut     带骨切+ L5 y8 K% b+ k/ F* L- U2 Q
18。New York is considered a   纽约牛扒被看做是一种
( y! L+ ~" T0 L. l+ H# Z0 FA:Boneless Cut     无骨切
7 k- N, `! O  W* p& H  b19.In general, a court bouillon for freshwater fish will contain
" n# W4 i& A& Y% T, X* f! s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 S6 c4 D0 i  r1 C% j- k# v5 [9 Y5 j6 D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  i/ Q8 ]4 B8 j# x0 g- L- ~6 E" E
和做海水鱼同样数量的调味料和香料
* O5 Q9 }- _# Z$ \* f. Z! e20.Anise is very similar in flavor and appearance to: I+ B( {1 r2 w/ w1 @7 z2 j, Q
八角和下面的那种原料有相同的味道0 J; i; ^# }9 |# C1 d
A:fennel  茴香
+ g, r& v. U3 R1 |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- M& K' p7 }, @下面那种原料更像大葱且有平面的叶子/ u/ p1 d1 t' k( c
A LEEKS  似蒜葱 (这边人叫京葱)4 e" s9 N: r: I( N$ Z
22.Which of the following cutting shapes refers to a small dice
* G- B, Q3 G* O2 j& d: K- H下面那种刀切形状指的是很小的粒(末)) `, l0 B8 _7 K& ^! e& d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" r+ q0 H& |9 k1 v23.Oil is added to the water for boiling pasta in order to
- a* G) F/ c8 z, q9 b9 E! k; t向煮沸的pasta (意大利空心粉 )中加油是为了
4 z/ C9 E; E' B) @5 k2 `" Z4 ^A:prevent the pasta from sticking and to minimize foaming action.6 _6 O% O, c9 S! T% T. B
防止面条黏合并降低发泡。
: `1 {% o( q" l/ X5 q8 K2 k24.Which pasta dish features pine nuts and basil?
( R# a0 F- Q; k! s1 o* I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ o* i5 W- B. v7 z
A:Pesto.一种绿色的意大利面酱 . |, m6 Q" V6 Y: C1 j" y! Y* M
http://www.tianya.cn/techforum/content/96/563836.shtml
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- Y4 e0 n! M3 _3 Z4 l% O& N, d25.Which of the following is a spring vegetable similar to spinach?
! X2 j4 o* `8 @, b5 y  o; e; \9 n下列哪项是一个春天的蔬菜类似于菠菜?
3 Q! E4 J+ y% p# l( M& UA:Sorrel. 酢浆草。, P' {; {, W2 F
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?
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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:
* \# a3 Q4 W4 S哪位厨师最早带来高水准浮夸的美食
5 d- f* x; V( ^! N5 h$ i3 wAAntonin Carême 人名 安东尼·卡罗美5 T& Y6 L6 U# r1 _- _) n0 _; [  M

9 l$ d* l7 A1 A: P  B% P' k. g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' S4 f. M% n6 C7 x: {+ R8 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. n" U7 I4 ~, n6 W% ?& f- o; K. h
A:Cast-iron stoves         壁炉% l' N* [. s; f3 _, L9 i0 P* k
http://www.usstove.com/products.php?id=6
9 ^, T/ D4 H. u- @, H* A% Q
& D) ?/ x  Z0 o( l0 E28.The French term used to describe the roundsman, or swing cook, is:
- _2 i/ n3 @6 R& \法国术语,用来描述roundsman,或摇摆厨师是:* q" Q8 `) P; l2 s9 R; A) O1 |; t
A:Tournant   图尔南0 M" ^0 ]# D; S: T9 H
) i; X3 a5 C$ Y
29.Another term for the wine steward is:+ o& `& G$ O& P; X
葡萄酒侍酒师的另一个术语是:
) R- J/ \  n4 I' J: M' YA: Sommelier 侍酒师8 z8 o. X6 W( Z5 A
' q# f4 i0 W- u  V  E- {3 _
30.Molds, yeasts and fungi are examples of a:
! ~( ^  J" b% y霉菌,酵母菌和真菌是一个神马例子6 }$ x7 O' G; _$ K: l% t' ^
A:Biological hazard 生物危害0 j- {6 ~0 \3 ~4 o

4 G( L% i2 h' ]1 p8 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 ~$ Y! G! x' N1 A- V
根据加拿大食品检验局,食品的危险温度区在多少之间:3 L% l9 a) w) o9 K5 o
A:40° and 140°F (4–60°C)     4-60度
6 v8 ^1 s6 Y" _# ?1 ?! V$ q* |+ g  F2 T( ~; b
32.All bacteria need the following for survival:
# g& I( k5 J, g3 p) Q& {所有细菌生存需要以下哪些内容:' o& ^' b5 o$ h4 M
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 L- F; {3 ~- C* }6 u- H. p% [( G9 i

% ?6 y' m# o. a: ^' S8 |33.Which of the following correctly represent critical control points in a HACCP system?8 o: y  G# V) F& {$ Z, K. m
以下哪项正确表示了HACCP体系的关键控制点?+ b" [2 |1 ~* @  ?1 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 h6 i& p) d5 @+ I- `食谱,接收,储存,准备,烹饪,保温,冷却,再加热- q, n* a* M, a* d* ~
) f1 H' V- ?( q- k
34.Which of the following is not an example of a carbohydrate?
' ~  y: ?7 w0 m3 P, r下列哪一个不是碳水化合物的例子?4 @" c6 r8 @1 Q! T
A:Essential nutrients 必需的营养物质
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* g0 [! m. Y$ q( {5 L. I( |& T35.The process by which a liquid fat is made solid is called:9 Y: a' l3 `. @+ |
液体脂肪做成固体这个过程叫什么
1 b2 g2 c% L5 z8 @2 m8 HA:Hydrogenation  氢化4 L; \$ x& @; \
3 ?: z8 O* ?' t$ F  s  v! }' O
36.Which of the following is not an example of a fat substitute?) V; E4 Z6 ~6 b. k6 i$ d0 ]- P3 H
下列哪项不是脂肪替代品的一个例子
* B% I8 K! [' u4 g& v- M" OA:Acesulfame K  安赛蜜K表; a3 v7 b3 M6 x0 ]" n2 [& N

% F: E! Q$ P. i$ G4 v2 S37.Health Canada requires that a product labelled "fat free" contain:( F% k2 @9 _2 _9 N9 i: k
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 ~3 Y- R0 N. a1 u" g7 z2 G6 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 t4 V/ l8 ]( i  H" q3 Y7 ^+ G' h" [9 B$ ~1 E6 O
38.Which of the following is not a problem associated with converting recipes?: w$ L: S6 h" `+ z. Z$ V
下列哪项是不相关联的转换配方问题?0 i* O6 X0 s1 {' i1 ?. E/ X
A:Unit cost 单位成本* P) B8 K# v! U+ ?: x* ?
+ i7 N* Z* I5 x; Q! {( Q' R: s! ?: h
39.The condition or cost of an item as it is purchased from the supplier is called:7 B7 A, f# y, t% t
从供应商采购的物品的品质或成本叫什么
1 I$ q, I2 ?0 t- d' @$ fA:As-purchased cost 购买的费用  x3 A; }, N% D: r

6 p3 z: K: Y5 R* {9 ~$ M5 W40.The amount of stock necessary to cover operating needs between deliveries is known as:- e* ^( }5 |2 u4 N8 S: _
在新货到来之前用于日常所求的必要库存量叫什么( F9 |5 n$ k  L/ C
A:Parstock 基本日常最低库存1 G# [, s$ a( }5 j& i

6 _6 Z, l9 c% [3 q) Z2 M41.Which of the following abbreviations is used to describe the proper rotation of stock?
# W8 w+ ~, o3 S下面那个缩写是用来表明正常库存流程?
. M6 \# m3 a0 R# a! tA:FIFO=FIRST IN FIRST OUT 先进先出
# e, S3 m5 k2 i. d& c% u$ K7 s0 r3 x9 u5 O
42.Which of the following knives is used to turn vegetables?
2 h0 K' r- y) ^* `+ p下面的那把刀是用来打开蔬菜吗?
7 d& k/ ^/ _; H: gA:Bird's beak knife   鸟嘴刀
% O5 s) \8 P+ P* p: e7 r0 jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  U" n% I$ ?$ e, c! P5 e! \
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43.What is an instant-read thermometer best used for?% n  U5 V5 L3 M; k* D6 |! r. q" L
即时读温度计最好用于那方面?5 M9 q) G1 ^: c
A:Checking the internal temperature of a roast 检查被考物品的内部温度& z; r  c9 P' k

2 R+ t* y) r& o7 {3 h8 @2 Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 l% x3 F* [9 d( r( P下列哪些金属材料受热均匀,通常用在铁板而且非常重; B, z) @0 w) y8 S- M0 }
A:Cast iron 铸铁
2 b! c4 D$ Q3 y  ]/ ?$ }5 n2 k' e; f2 J/ f
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% B/ q& Z' c: B. s7 a1 I# J# b哪件装备下面有一个可移动的碗和一个S形叶片?
  `  @4 C! j  F) \% GA:Food processor 食品加工机4 h6 }/ J2 m5 T3 p' K5 J. L+ L! ]
http://www.google.com.hk/search? ... iw=1263&bih=572
4 [% r7 |* q# P& ^
* W. e7 ~6 o) H" Y& H; h: c46.Which of the following is not a rule for knife safety?6 f5 E9 w8 c% {" y' H: n- K  W
下列哪项不是用刀的安全规则?; Q1 h( x) x+ R4 a" Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 i0 E1 Y7 g* H( Q  k9 ^4 k) C
8 R* [3 K2 c  H9 z' B. z# S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! X3 k$ ]  ~' q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, d' I+ g. E- E3 k4 d% e0 qA:RondellES
7 Y/ a0 A7 ], H6 J3 g& g7 `( nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?- R, \$ o2 x: V; r' {
下列哪项是切成小方块用于汤的装饰?
+ {4 i) u1 H5 x) ~; L9 EA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 U$ p. ?5 a# d/ r! o0 r: a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( E" l# I2 q: A0 }9 Y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!!——
% n9 _5 o- J7 c. @3 BA:Gaufrette
0 t0 ]& S) X/ Z( |* Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 t: ?$ s/ e5 T( z5 p' ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 ^2 [* a$ s$ |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) r7 [, b4 K0 L0 T

' S) L- t# @' B4 L( h8 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 z+ V4 G! s. _/ N7 ^( u/ ^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)
% L! k% c( Y/ c, i/ \. U! LA:Cilantro 胡荽叶 香菜; U, e/ `& c2 V* w8 J* j1 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  B! Y+ c; p) T! Q0 F) J; p, [4 [3 Z; Y; E# Z0 `1 l
60.Allspice is made from:) o" z& I% _5 l1 T# i
多香果,  多香果香料是什么: k0 a# n" m# P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
, g/ e' I# C( j/ C  n0 fA:A dried berry 干浆果
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# A2 r3 p5 W6 y4 U61.Which of the following are used to make a sachet d'épices?
' G* I8 g5 f9 ]8 S' ]; L- @0 [. r下列哪些是用来做香包德épices?  i+ s( Z* ?! W! s5 C
http://www.sachetcatering.com/2 f# `4 b& u2 Z& {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- k0 N& D- B8 x
4 U' i, x& D/ Q* ?& N
62.Which of the following condiments are not soy based?
; A1 u9 q+ T) r. H6 [0 Q下列哪项不是酱油调味品的?0 H+ c% u" L0 i+ s5 n
A:Wasabi 日本辣根
2 Z! `: d$ }5 ]  m4 S/ V0 G5 g6 e% Q5 V: I0 Z- E0 m+ b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: {6 Y. H' i3 R4 ?2 A" Z; x
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:5 x5 W" @4 I2 r% H, F, W; ?
A:Pasteurization  巴氏杀菌
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% W' c' x( b! P; Q$ N64.Which of the following steps is not the correct procedure for whipping egg whites?
. \" Q) w7 ?+ F下列哪个步骤是不是正确的蛋清搅打程序?7 F4 `) @5 f7 l1 P, ~% Q6 W# }3 Y
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:6 A! l! O, ~" h3 l% B5 q
A:56g and 63g 56克和63克& z% P7 h6 l' A  `; {2 _4 W# C1 `
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66.Evaporated milk is a concentrated milk that is produced by removing$ G* P% t8 @" H+ S% R1 B
炼乳是一种浓缩牛奶 是去除什么做的! q7 N3 W- W) w# N2 A: c& ?4 R
A:60% of the water 60%的水
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( u$ d. |: s3 f; x- \* ?& `67.A method of cooking that transfers heat through a liquid or gas is:
4 H( W, p4 ]" _) [: N" D/ ]一种烹饪方法,通过转移液体或气体是:' s5 E4 B! J# |8 C" h# Z1 N: |
A:Convection 对流/ F3 c, c1 @( f( _

5 g# y% e! N3 q  o  V6 e$ \68.The cooking of starches is known as  烹调的淀粉被称为9 c* s9 D' o- R- w0 Z8 V+ ~+ k5 Z4 N
A:Gelatinization 糊化% w5 B+ x. ]1 F
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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?
. ]! i2 I9 h3 B+ bA:Braising 烤
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1 W0 B  f& G2 ?& n; S& V: `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:
8 G7 C/ D& |1 m' I, J" cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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* S! g% S$ V3 b6 {4 e71.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
& A2 z4 Y- D. s; Z  ?  t. [A:Fumet 原汁
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. k0 j  Y. u* d( n8 N; A72.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
; R) c5 i: {2 @( \: c$ ^/ ^- g3 B: aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 Q4 c* _" Z9 s& j2 g. P
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73.Which of the following is a principle not used in stock making?: J! F' j3 K/ P- N/ ?( \& |
下列哪一项不是用于制造高汤(低汤)的原则?1 B0 [; n. @6 G, M! J* f- Q+ q
A:Start the stock in hot water.开始在热水中操作' G# _. U" X6 |

# F/ v0 s1 ^6 f; y; F* k9 ?+ }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2 N& j* h: u! z3 Z9 r  |
A:Remouillage 法语熬汤( P% w8 A* \. c# ?- ]2 I8 v
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