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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。
4 m* P2 d" g. o1 C4 @4 v
  v* q& l% W% q/ Q( ^3 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。
. u4 e3 B+ c8 X4 x* 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
, \" b% S! [& e/ R1.Which of the following methods should be used to determine doneness in a New York steak?
- {# J( I+ F& S4 d* J2 M; u% y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)
$ G6 ]; _$ j% h4 o$ B7 @. ^A: pressure touch. 压力触摸. ?% v3 N. q7 _+ n6 G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 Z  d$ K7 }: j1 R( A' t$ x8 ^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
0 s, p9 `6 t4 V, D6 U# CA: acid  食用酸8 H0 }! x" v' }, D0 M
3.Vegetables are major sources of which of the following nutrients?
5 |$ ], w; ~6 }5 c0 j+ B3 {8 i蔬菜中包含的主要营养有哪些
# Q1 K% x; z) n7 Z. PA:vitamins and minerals. 维生素和矿物质。
+ ~% {4 s, \& j2 n. G4.Cauliflower is commonly served with
! @5 c5 B4 l* O0 t( G$ ]3 N% S花椰菜(菜花)最常见和那种酱汁搭配
$ z0 R( z! N2 D3 }4 CA:Mornay sauce. 奶油蛋黄沙司: R1 ]2 @6 w* {$ C. j
5.Which combinations of products are found in pie dough?
; v5 ~- A4 U% y2 [. 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??)6 V( l$ Y& f. a0 ?
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, ~1 S3 o' K+ Y1 d6The French term for mussels is 法国语青口(海红)叫什么
7 j7 n# }0 p) i1 G& a- ?A:moules.法语青口,海红
: R/ M" N# A3 I' E0 `0 r7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% B8 Z' W( {6 u! u$ ^A:faintly fishy. 稍微有点似鱼味
7 {, a; o" N) v6 ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" k+ E( ^+ |& c9 tA:2 days. 2天
+ H8 Q3 `; {% w. m+ P9 e; E9 G9.What are the principle ingredients in ratatouille?
* ~- V- ^6 X" j- a5 s7 M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- E; I7 d$ h+ A; [5 H/ VA:Zucchini, eggplant, green peppers, onions and tomatoes
2 @) H$ N) I1 h! ^# [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 K8 P8 K9 x. i# A8 v  x" v) u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! T& w' Z7 m" j% ~+ V) T3 ^+ a7 c
A:cook food in quantities that will be used up within 20 to 30 minutes.- ~- S! G6 ?  h7 ]
大批量烹煮食物要在20到30分钟内) O  J% B+ L! a7 q7 @
11.What person has the authority to issue a Health Permit?6 A9 s' L* J1 D$ b: N2 y0 a
谁有资格颁发健康证(卫生证)。( C( q) S- _$ m6 F4 r  q) E
A:Medical Health Officer.% Q: S3 p6 w& ~- k; Q7 c+ e
医疗卫生官员。
' a, @+ U# C6 C( w1 ]8 t- f% G* T7 \12.For what period of time is the health permit valid?, E7 S1 {9 u! [5 G: l6 o" m7 _
健康证的有效时间是多久?! D  k+ S. l) c9 w5 X7 Z
A:12 months.12个月6 S1 k. S6 ~6 m- M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 k8 W' z5 s6 X3 R  c- J4 D在食物和饮料准备区,通风系统换气的标准时什么& \! U; I* t9 F* q! k, t: L1 i
A:08 times each hour. 每小时8次# M! {" N' `+ |' X9 s1 d, n
14。The minimum temperature for manual dishwashing in the wash sink is: A* p6 q* n9 `) g+ ?! F* Y  M4 c
手工洗碗,洗碗池的水温最低多少度?! _" {, T2 o" w7 d0 K
A:110 degrees F (43 degrees C). 43度# D2 d% A: V1 h4 t. H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* ]) c/ Z: ~* l6 l& i% |7 G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& a  {$ Y% E. o' `7 {4 I  EA:180 degrees F (82 degrees C).  82度4 K8 I7 T( r6 B  R3 J% c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" a2 U+ u- U& D0 ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 {1 z( ~4 Z0 a5 A4 Y2 J3 n
A:en papillote.  法语自己理解
9 [; k' r" ^8 O4 D17。Wing or Club is considered a
1 ~, T/ T# `. x' O5 S, x+ z翼和CLUB 被看做是一种...
: `& J- @+ T" Z3 {A:Bone- In Cut     带骨切, S# i- c2 s$ s% n' \1 o# }8 Y* E
18。New York is considered a   纽约牛扒被看做是一种
; M9 O3 Z: ?9 \( k- r5 h; m& KA:Boneless Cut     无骨切
; R% g3 u- o0 L2 m' P5 \19.In general, a court bouillon for freshwater fish will contain6 J& o! u' j1 V) a( R" A
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
0 R; T5 z! t6 Q8 k7 c" _$ CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 L& T' @4 u% p  M
和做海水鱼同样数量的调味料和香料
, C5 E+ O1 G# P! y( i, j' G$ A20.Anise is very similar in flavor and appearance to- T9 ~' D1 [6 C; z
八角和下面的那种原料有相同的味道
0 e' Y* s; m. k, J# KA:fennel  茴香
( J+ }; ^+ q9 T  x& ]$ |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; p6 t. y/ X3 V  o! e# d, I( s下面那种原料更像大葱且有平面的叶子
" [. G7 g. i' UA LEEKS  似蒜葱 (这边人叫京葱)0 X  o# C# \( R
22.Which of the following cutting shapes refers to a small dice5 k$ q7 a( S5 l( j5 }
下面那种刀切形状指的是很小的粒(末)
3 m3 t2 D1 @" C# @) f+ |7 r8 MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  q! E! y: e) ?6 A: v
23.Oil is added to the water for boiling pasta in order to
' p) r* e1 N- @& m向煮沸的pasta (意大利空心粉 )中加油是为了7 ~' l( ?) i6 n, ]) e; ^# [" o% _
A:prevent the pasta from sticking and to minimize foaming action.
  a8 K* q% Q4 }% R1 D; s" P防止面条黏合并降低发泡。/ e  {  ]$ n' n6 D/ M% O2 o
24.Which pasta dish features pine nuts and basil?5 S1 a) P9 q. u+ U# ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; ~/ ~; c" L1 ], F% ?A:Pesto.一种绿色的意大利面酱
3 X3 p) G' u( d8 v  `% H; _http://www.tianya.cn/techforum/content/96/563836.shtml
; W3 H7 b5 I# Z5 E+ w$ y/ I/ F/ F
" G/ I# V! f' C4 L; v0 N, K: Q! `25.Which of the following is a spring vegetable similar to spinach?! p8 q# P1 b, l: _
下列哪项是一个春天的蔬菜类似于菠菜?
# I+ b' E( j; Z: k& [A:Sorrel. 酢浆草。
+ h( C9 ]% M' t' R& J3 S8 W2 Q, mhttp://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:: d( W0 v: y% j9 w
哪位厨师最早带来高水准浮夸的美食
' l1 [9 B" V- p$ \  WAAntonin Carême 人名 安东尼·卡罗美
& C; O1 q4 F  D) r3 ^$ X, E1 k% P; g2 J+ w
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  O8 v& k  ~0 |3 n0 ^' y3 y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- y0 N7 a* Y* MA:Cast-iron stoves         壁炉
/ _- l7 @1 K! h. Y2 y5 Khttp://www.usstove.com/products.php?id=69 Y! x2 d1 p& d9 k* E6 _7 j5 Z3 F
8 W! k' e' ]8 X8 m! V" s
28.The French term used to describe the roundsman, or swing cook, is:3 `6 ]  ~3 }6 h2 K0 r; K4 E' Z# \
法国术语,用来描述roundsman,或摇摆厨师是:( L  ]9 C: K& |: {# y
A:Tournant   图尔南
# e  H% a, {- e. K& C" ]8 e" l0 l
29.Another term for the wine steward is:0 ~8 @' C5 x( P' B9 k' s" F9 T& ^4 Y
葡萄酒侍酒师的另一个术语是:
$ \, |( x) o' F! |A: Sommelier 侍酒师3 T9 |1 w) u/ e; O* g+ o* Y& G
7 p' {) q8 Y% J8 i* d0 D
30.Molds, yeasts and fungi are examples of a:" |- ?/ @9 Q, j
霉菌,酵母菌和真菌是一个神马例子
" W3 z) o3 r& {+ I$ }: B. e4 v1 v' UA:Biological hazard 生物危害( \& j9 [# |0 \
# w( n( A  }- a1 L) y; s$ _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" m3 H$ p4 F2 L根据加拿大食品检验局,食品的危险温度区在多少之间:
6 F4 F+ u  D! B' E: _) e# mA:40° and 140°F (4–60°C)     4-60度
8 g; z# u& d/ }2 a6 D
; [3 k0 Q* m( S# H; i32.All bacteria need the following for survival:3 w  J& b' P- j; J0 y7 `
所有细菌生存需要以下哪些内容:
0 M- H5 E1 l' @' Y, S9 CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; j* y: a/ O3 x

, K+ S1 q- n* u7 W. {! l33.Which of the following correctly represent critical control points in a HACCP system?9 i* g" J2 ^3 ]
以下哪项正确表示了HACCP体系的关键控制点?6 R$ ^6 \% s+ C. t/ X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ {) `  a6 `9 Y% T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: c+ V- f5 E5 r, g3 V( X& }8 g& Y- B; t8 ]1 |" N- Z
34.Which of the following is not an example of a carbohydrate?' g. V- j3 E% `( C4 h; d" \
下列哪一个不是碳水化合物的例子?
) @$ N* A1 p. kA:Essential nutrients 必需的营养物质2 d( `% Y7 |' y  F2 d+ h
; B+ U* a9 Z2 ~) Y
35.The process by which a liquid fat is made solid is called:! Y* d0 {. `6 J! @- {
液体脂肪做成固体这个过程叫什么4 F# J( j; t1 _1 [, v: u+ W! q9 f
A:Hydrogenation  氢化
* z4 v' i& A/ F- y
( i' p+ B0 T: D- ?/ p5 E( b36.Which of the following is not an example of a fat substitute?
2 |/ e" l3 D5 T% z3 F4 k6 R; N, t- U下列哪项不是脂肪替代品的一个例子
; X; q+ @3 H; ]. @3 AA:Acesulfame K  安赛蜜K表
, ]# s2 ]% g" K5 f5 r3 k. [9 C; k& l' T# w0 x6 u& p
37.Health Canada requires that a product labelled "fat free" contain:
1 R6 O6 Z! m$ B加拿大卫生部要求的产品标有“不含脂肪“包括:1 e+ v' W' C7 p7 i/ o, C: E+ p# B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 P! g% o' _  Z% @6 N+ X8 e) y
4 }2 S8 Q) E3 ^* d38.Which of the following is not a problem associated with converting recipes?# G; U6 X, @8 {9 `7 s% T
下列哪项是不相关联的转换配方问题?: e5 G' d6 R3 g" h
A:Unit cost 单位成本
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! n  }4 q) h, N1 p39.The condition or cost of an item as it is purchased from the supplier is called:6 s0 s4 a  R6 }2 r; V; K- _& Z
从供应商采购的物品的品质或成本叫什么
- v* C2 H9 D0 B: Z7 T& iA:As-purchased cost 购买的费用  r2 Z  {" y1 t* F
& M$ I# {3 M* S8 A' m' {* b* f
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 G( F: ?# L& N9 [: t$ P3 r在新货到来之前用于日常所求的必要库存量叫什么
+ I6 w1 D/ g7 S! XA:Parstock 基本日常最低库存% ]! Y# O% g6 |2 a

# j7 e# @/ V8 A* k: q5 ]. n41.Which of the following abbreviations is used to describe the proper rotation of stock?( \! d1 A2 H( `5 B5 O
下面那个缩写是用来表明正常库存流程?8 L9 w& R( N! [+ W8 S1 Z
A:FIFO=FIRST IN FIRST OUT 先进先出6 \* J" u5 V0 n$ j" g) q& [" p- e1 ]+ M

4 @2 A' M% i6 J' H* V4 ]0 @* W0 E42.Which of the following knives is used to turn vegetables?* ^( h; h9 p0 W5 I/ r2 T% e: l
下面的那把刀是用来打开蔬菜吗?
3 Z4 I3 q: M3 R7 ^A:Bird's beak knife   鸟嘴刀8 v1 O& l- N* u* `  S! F  g8 C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 g- a8 q7 N2 s0 w! v

( }2 k: g' y7 _0 u+ `: E' b+ S43.What is an instant-read thermometer best used for?7 W5 \* z$ T) X& e- `
即时读温度计最好用于那方面?
  ~  O7 L9 B. D% s: CA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 J; O9 @- ]! S3 W$ f; ^& [
. y& K; J* ^( H1 h6 e; q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' i! V5 \# G, i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: M! k+ C! G8 Y; i8 IA:Cast iron 铸铁
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. q7 t' b+ q4 g. F( p' U$ F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; k4 w# A  k* T6 e; r1 i) T哪件装备下面有一个可移动的碗和一个S形叶片?& [% f1 y# a, {; }1 E8 E+ T
A:Food processor 食品加工机
' f) ]. Z$ a. O; A; u  y* g4 v5 Mhttp://www.google.com.hk/search? ... iw=1263&bih=572
' J+ ?  G1 i/ q; X( g
6 ~5 n1 }0 a. |" ^$ _9 a" E46.Which of the following is not a rule for knife safety?  U! p: [% @( b) U' u, Y
下列哪项不是用刀的安全规则?
6 g% ]6 T. D2 l- C8 w6 A& sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 k2 \- x1 A( f8 W% Z6 R4 P1 {* Y. r

  E* |1 m' b: _* h! r3 n5 i- V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 L+ Q' l! F3 f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 T+ M& |5 A2 d/ c9 W2 i
A:RondellES - q$ J$ z6 {/ [* |! O4 L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  N7 q9 h; }& R/ z
2 L9 a) a' D5 Y
48.Which of the following is a diced cut used to garnish soups?! q* y0 I  V! U' g, z/ H
下列哪项是切成小方块用于汤的装饰?& Z) l2 v4 N5 p& m  Y" @3 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 x. U4 o5 }, j1 s4 R0 `+ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 z/ ]2 L. m4 E4 L8 Z8 ?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!!——
; F3 T" t8 o6 Y" Z1 a- o/ z* @6 ^, BA:Gaufrette : B3 c3 K) ]0 \% w8 ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' l- M2 C/ @( u) |/ u7 j, C( V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 Z& Z& I# T4 b4 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- @/ l: f6 F0 ?' C5 U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( {6 Y; k; W1 T( m( R% V' ?, _8 I! x
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)6 W2 Q( `7 M$ U- S9 L, `
A:Cilantro 胡荽叶 香菜# q# y: O$ \1 t" g- \; }# j5 B# X% Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: C  V, z; ^, X7 n

. Q" C. [1 B- X3 A6 i7 w9 n! v60.Allspice is made from:' B7 D% f+ `9 z. U3 z
多香果,  多香果香料是什么
7 b7 j% G! P( Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 v1 i0 ?) U1 s* f4 ?# T: i* N
A:A dried berry 干浆果7 x8 b' m. |8 t5 C# S- Z# r7 P0 P

. k2 o2 F3 B) k) S3 |7 {61.Which of the following are used to make a sachet d'épices?: f- U% u7 o  W3 G( }  P
下列哪些是用来做香包德épices?
' K" F' K# k6 d' ?3 Uhttp://www.sachetcatering.com/: }! y9 `3 i  P! m+ q8 \6 ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* g. u5 F. W2 |3 ~* R$ l+ A
" \6 Q2 f' N8 C- |
62.Which of the following condiments are not soy based?
6 l3 D, ^4 a' m# e" ]8 t下列哪项不是酱油调味品的?6 t* T. Z, o) C- S  L* f
A:Wasabi 日本辣根- e! j" Q6 I( r' p

# X0 j% v3 J0 V$ L( B: u. ~7 f1 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 J+ N0 h: B0 }8 ~' T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:) e, r1 F, Q9 ~0 p' Z
A:Pasteurization  巴氏杀菌0 B: B$ `- i  F3 Q8 _! d
, B$ g# m' j+ G# Q- Q) V! u
64.Which of the following steps is not the correct procedure for whipping egg whites?4 }# a( |9 @# N
下列哪个步骤是不是正确的蛋清搅打程序?
: _9 i* L2 J4 E4 G& w8 r- e0 h5 s$ YA:Allow to rest before use. 允许休息后方可使用。  a' `4 R9 \9 S9 s
% j1 D) v# X6 ]% S3 g
65.The weight of a large egg is between:一个大鸡蛋重量介于:
) ^8 {1 P0 ~# ^$ o6 W3 rA:56g and 63g 56克和63克
1 N. q) y# D3 K, `- ?5 d9 o: [2 ?. U- D' h1 H
66.Evaporated milk is a concentrated milk that is produced by removing5 @$ P1 ^, P! _" F
炼乳是一种浓缩牛奶 是去除什么做的
% P: f! v  w$ q2 J: A6 T9 RA:60% of the water 60%的水; {. ?) ]5 Z0 G1 E% V  o! e

' o: i9 ~: k& ^! x67.A method of cooking that transfers heat through a liquid or gas is:: k3 y5 [" Q( G1 x& Q) ]* V
一种烹饪方法,通过转移液体或气体是:
7 R' |! a: W1 _2 Y3 ?, AA:Convection 对流: k3 w2 |4 e. {: o1 S

2 v, G8 M* ~% {* N68.The cooking of starches is known as  烹调的淀粉被称为
8 x( Z. q- A/ P2 T; [% gA:Gelatinization 糊化
, p+ b3 v3 }8 |# d0 @! ~; o: f7 X3 G/ b/ w, A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 F: J4 T: d1 d8 ]8 [) N8 z! TA:Braising 烤
, {( a4 v# F0 J6 U, ^( C% J. s; p1 ]6 b
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:
$ r7 g/ [* z5 t2 XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ i' y4 @* s6 d9 A+ q' ]; c

) q; T" I0 B* q' E, D% P7 D71.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 u+ A1 |7 O4 d8 `/ }% JA:Fumet 原汁
% T  [8 t0 K( L8 t8 W- ~6 u) B
7 w  {- N) E# G! l( j72.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* q% z# \9 e4 [2 ~1 ?  j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 h* d4 B& _# l5 Q  R* v

1 Q1 w. i) Y% z" p2 H73.Which of the following is a principle not used in stock making?' x9 y- n- j; E4 k' y8 _
下列哪一项不是用于制造高汤(低汤)的原则?1 J1 }1 a9 b9 V+ f$ O* u4 K. ~$ O
A:Start the stock in hot water.开始在热水中操作
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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1 J: g) e. z6 h! \0 R9 U! G+ w
A:Remouillage 法语熬汤& Z- o# b, f9 H5 K" e7 k$ `
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