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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。" s- P6 F- D' e* r, T; k! [
; w$ ~! M2 A8 F* s: }# G
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。
$ c3 D( Q/ Y# m) C+ m' j* g# I) T9 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
$ k6 m; x" R4 A% D: I3 I& c& r8 x1.Which of the following methods should be used to determine doneness in a New York steak?. i4 Y7 ~  I  I+ ]8 q
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)5 y# u5 x# X/ C9 V. O" u  s8 }
A: pressure touch. 压力触摸
4 `# B( w. L7 t9 a7 S2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% b7 B  x; `3 W/ \8 f; w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
: S* ?# [3 p2 F& N# v  JA: acid  食用酸; A1 C  H6 v% x8 p- W1 ]1 m# m; q
3.Vegetables are major sources of which of the following nutrients?, T2 Q, _+ d! j2 {: K" J
蔬菜中包含的主要营养有哪些
' {$ O0 ]* v  n4 }, C' W" H+ @A:vitamins and minerals. 维生素和矿物质。
+ H! {/ w1 T6 S5 \. G! B; W4.Cauliflower is commonly served with
. X1 K: W# K! z6 G花椰菜(菜花)最常见和那种酱汁搭配0 _; N% N& f% _  B/ A5 k
A:Mornay sauce. 奶油蛋黄沙司9 f/ q0 ~/ {& |
5.Which combinations of products are found in pie dough?8 l1 S: s0 a* ?2 a9 ]+ h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 D: X$ R& _. S# I+ n( ^2 |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。- ]& ?9 F4 n4 T
6The French term for mussels is 法国语青口(海红)叫什么
8 N$ N0 z2 f  M+ g, EA:moules.法语青口,海红3 O- N3 O5 H; s8 ^5 G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ Q; R% z1 }9 t( V& LA:faintly fishy. 稍微有点似鱼味
; E, h' u/ y) w" G2 @% U, a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, J' j9 H8 m8 }  G& s) a
A:2 days. 2天6 n" w1 S+ w: v  k3 f4 u: i
9.What are the principle ingredients in ratatouille? $ G0 z9 M# |1 Y. e: [2 i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 I7 g; W# n. q2 a7 E$ B1 qA:Zucchini, eggplant, green peppers, onions and tomatoes
3 H. M: ~' K" S6 }' H; \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 R& s9 C3 F' I% E( j$ v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 V9 w2 k2 z9 JA:cook food in quantities that will be used up within 20 to 30 minutes.
5 d+ P8 K( y- M/ _; [5 {大批量烹煮食物要在20到30分钟内5 W. n' g* H! @  k& X
11.What person has the authority to issue a Health Permit?
) A; [# R9 V* \5 {8 F谁有资格颁发健康证(卫生证)。
2 {" j/ v5 {9 C3 y5 T4 hA:Medical Health Officer.
7 Q+ G: N1 I$ Z& x4 @' l2 P医疗卫生官员。4 W4 M5 u( s3 G7 G+ k) w4 k  f
12.For what period of time is the health permit valid?
0 u- \+ {; H) A& @* @! j! @- Q健康证的有效时间是多久?
4 q/ Y$ o0 o* ^6 SA:12 months.12个月
) g. M/ e5 u6 s# {) r; @  e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! D: P: M# Z2 Q在食物和饮料准备区,通风系统换气的标准时什么
* H- G+ z/ l8 F; \A:08 times each hour. 每小时8次5 \" D! h0 a! I% `# L: Z
14。The minimum temperature for manual dishwashing in the wash sink is
3 y: F% B9 T6 p. H6 Z6 r* V手工洗碗,洗碗池的水温最低多少度?
8 v0 c6 F3 c. _* D& v" a2 OA:110 degrees F (43 degrees C). 43度- ~$ U7 t& g: N9 V. p: a5 r. H
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( R4 \3 m6 m3 z% I$ i" ]- _. B) R用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% \$ R* M. B  c3 H( Z
A:180 degrees F (82 degrees C).  82度
3 V! [- N$ M( C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  I/ c, n5 n* Y, t2 S( j8 c4 d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 k6 e, S2 Q- r. k5 F( x5 e" u4 j/ n
A:en papillote.  法语自己理解: z' R' u2 ~4 `' ?% m/ r4 _+ Q& I$ m
17。Wing or Club is considered a  G8 P% h% L5 p6 X( k, O
翼和CLUB 被看做是一种...! l1 c$ U8 q& @! q# f# `
A:Bone- In Cut     带骨切
" g6 l* P- H2 u2 z' R7 U3 M! I18。New York is considered a   纽约牛扒被看做是一种  M- X3 C3 m4 h8 |. a
A:Boneless Cut     无骨切1 x* ]8 v$ K6 c, E$ @! d9 G2 `; z
19.In general, a court bouillon for freshwater fish will contain7 V4 e" L$ z7 W. I: L: q
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2 i# F3 F" l# T, ?% s7 W7 m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) l4 C$ @+ v. e  N# J  [7 }  O# M和做海水鱼同样数量的调味料和香料
  U  f) B! ~: A% L( i# ~20.Anise is very similar in flavor and appearance to1 l; O3 {# ~6 U* |9 |' u& \8 D7 O
八角和下面的那种原料有相同的味道
2 t/ Z! ]& z' d4 v. S8 i( T9 [2 bA:fennel  茴香
0 M& g! z, Q4 W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, x& S- i' b& B' u
下面那种原料更像大葱且有平面的叶子9 ~3 {4 u; w* E0 `
A LEEKS  似蒜葱 (这边人叫京葱)& o( v  @# h# T9 |
22.Which of the following cutting shapes refers to a small dice
- X+ j! f& s; W1 ~2 O! X下面那种刀切形状指的是很小的粒(末)
! g0 T- W2 x$ C$ j0 mA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 U$ v: @# V% D1 [' \! y23.Oil is added to the water for boiling pasta in order to9 C1 k6 E) R, A/ S( U7 Y
向煮沸的pasta (意大利空心粉 )中加油是为了
* K0 V. @4 p- @A:prevent the pasta from sticking and to minimize foaming action.
. J# Q) x: Y, Y; ?防止面条黏合并降低发泡。
; ~' {! T0 M4 ~, \7 p24.Which pasta dish features pine nuts and basil?- X# J: r% M; e
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ b8 @0 ^7 x& D0 M' TA:Pesto.一种绿色的意大利面酱
3 m) \" ^3 R5 B; M, |: Dhttp://www.tianya.cn/techforum/content/96/563836.shtml
% \8 ]- T- e! h/ ~
, V) ?7 F4 R' m25.Which of the following is a spring vegetable similar to spinach?
0 W, C. d6 C( e" o3 o3 P下列哪项是一个春天的蔬菜类似于菠菜?
# R; h2 w' d+ P4 a. w  X$ c) C6 xA:Sorrel. 酢浆草。# t2 T; W* b% c& |5 n( b
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
理袁律师事务所
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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:. v3 s% k. z& i: l
哪位厨师最早带来高水准浮夸的美食, k2 q$ x+ f! G8 L9 f# A% d
AAntonin Carême 人名 安东尼·卡罗美2 c$ c& F) t/ L7 ]3 C% {4 O( H0 o

2 N5 J2 e7 g- y& A4 Z' [% F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, V+ n/ J# |) J) r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 O6 C' p4 j3 NA:Cast-iron stoves         壁炉
4 N, ~; {( t" Q% q% Thttp://www.usstove.com/products.php?id=6
, J. [/ T  {$ K- o. Z, H3 W- \* {! ^- _/ T- n
28.The French term used to describe the roundsman, or swing cook, is:
% @0 U2 q6 _* _' O& R$ r法国术语,用来描述roundsman,或摇摆厨师是:8 r% V+ c- K" l& a3 ^
A:Tournant   图尔南7 Y1 L1 E" a$ I( i* q  }
1 B1 _6 K$ O/ s0 P3 Y4 T
29.Another term for the wine steward is:
7 K% y6 v- L& b1 v葡萄酒侍酒师的另一个术语是:
, z8 D  D1 Z9 M. gA: Sommelier 侍酒师
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( `" K* M( N1 I# D30.Molds, yeasts and fungi are examples of a:3 N' ^9 B' O3 ~1 D$ b4 U- k
霉菌,酵母菌和真菌是一个神马例子9 G, F! T  A; {' v+ w- _# N
A:Biological hazard 生物危害
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7 ~! U- ?1 B" G6 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% v4 e8 G; {$ B' H& a, G$ E' _根据加拿大食品检验局,食品的危险温度区在多少之间:
) ^0 i0 I9 e1 X0 r6 L0 [- CA:40° and 140°F (4–60°C)     4-60度: h+ a5 V" h' y1 q1 h! A0 N
. v0 @% b4 B: F" u. p" H2 A5 F! v
32.All bacteria need the following for survival:5 J2 r% `7 I* @' x0 c. {( r$ k7 i
所有细菌生存需要以下哪些内容:7 i4 y4 p4 k1 @$ z5 f% I4 Q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 Z4 k; B4 _) `2 R) F
; y: |; a0 m! F8 T3 e2 O33.Which of the following correctly represent critical control points in a HACCP system?
' g8 C/ H6 a+ Y/ E6 v5 `以下哪项正确表示了HACCP体系的关键控制点?7 J1 _2 L) \# Q( ]7 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 ]7 x+ u$ K5 p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: z( J4 V) {2 t1 r4 K# P4 q& h  `% C  Y3 m4 a5 x
34.Which of the following is not an example of a carbohydrate?
; O# c0 f" w0 B+ t) {7 |# l下列哪一个不是碳水化合物的例子?
3 |+ |) k- ~7 t; lA:Essential nutrients 必需的营养物质
7 [1 o2 J; F2 e+ M5 h$ ~6 F$ O7 C# j1 f$ ?# T; S
35.The process by which a liquid fat is made solid is called:! r: j% D- G- X% N3 O; E
液体脂肪做成固体这个过程叫什么
. K- `+ F' J, D4 p* OA:Hydrogenation  氢化
5 \/ b# z% f* b2 Y  w) [1 D6 [# Z" j4 d- A: Z" s- J
36.Which of the following is not an example of a fat substitute?! t& f' o( E+ B2 b( j+ K
下列哪项不是脂肪替代品的一个例子, |3 L, }9 m& b# W: ]8 J7 B3 h
A:Acesulfame K  安赛蜜K表
& y1 S0 Q) q$ O1 f
( r. I) R$ m; f. W) X' j37.Health Canada requires that a product labelled "fat free" contain:
$ d8 N2 \+ X/ J. Q  m加拿大卫生部要求的产品标有“不含脂肪“包括:! `1 n' T. M. U/ I5 A: e7 }
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ m5 l# r5 E2 ~' B& ^# s

  h. @, j+ i' u& ?6 Q) L* L38.Which of the following is not a problem associated with converting recipes?
& ]3 G+ m5 C- _) p5 i/ m7 K- Z3 Y下列哪项是不相关联的转换配方问题?* i( f+ S& d$ m
A:Unit cost 单位成本$ {7 y! ?0 `: s( P" |4 W

+ M5 T: {0 ~  M$ X: y- R, L6 U39.The condition or cost of an item as it is purchased from the supplier is called:
# S0 @: J9 t4 T! C9 U从供应商采购的物品的品质或成本叫什么
' Z1 W( |  x" ?' aA:As-purchased cost 购买的费用% L( w/ O# `7 H. n
! a8 S3 e! s$ n5 x4 V, m
40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ p2 t" |# O) q- ]1 c在新货到来之前用于日常所求的必要库存量叫什么) y/ A4 }8 u5 |" I/ S( n: S; O5 _
A:Parstock 基本日常最低库存
* W3 u6 C& E- M$ ~8 i# f& ~* f& t# N/ X( W0 {+ w  g2 Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 S% q8 A& `: W2 M
下面那个缩写是用来表明正常库存流程?* N  e! G% T5 O+ f' h; M& ~* M( i
A:FIFO=FIRST IN FIRST OUT 先进先出# J/ ~. t3 u" z$ b8 t
% V( F" j6 ]' Q2 p; x
42.Which of the following knives is used to turn vegetables?
5 C! {" I3 r: J7 @* y0 d) I下面的那把刀是用来打开蔬菜吗?( B! N# K" e$ \- x! B. |3 P0 c  y
A:Bird's beak knife   鸟嘴刀% Q0 s. [/ Z) ~& t) p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ E' p, ~, z3 c

7 D5 z9 h1 c  V* F43.What is an instant-read thermometer best used for?/ p6 s0 ~' b( F; K
即时读温度计最好用于那方面?
, ?7 Q* N' r+ [! x% zA:Checking the internal temperature of a roast 检查被考物品的内部温度
' s" ~2 G8 c) T1 j% V$ F& c7 N+ B. m7 V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 _3 R* P# |2 c, v- Y4 T0 m! \2 j: `
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ Q5 ]6 {  C2 b3 f) q9 f" n- x
A:Cast iron 铸铁" l1 s  j4 u) k6 T
% O5 n( J3 [( g. j( [9 d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 x9 u; S& v% [6 m; a( K哪件装备下面有一个可移动的碗和一个S形叶片?
0 x. U$ G8 T- P" O) _& g/ |A:Food processor 食品加工机# x# l; }' p- I; @( X6 e2 _# k% Y
http://www.google.com.hk/search? ... iw=1263&bih=572$ h, K7 @( s. c: [$ O

$ g$ H' C' ~5 M" N7 d' S) I46.Which of the following is not a rule for knife safety?
/ R: Y5 c9 p5 e下列哪项不是用刀的安全规则?1 a6 U* `  C3 G6 R
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: K* e% e' \- ~1 |/ e6 l2 E

# g/ Z- }9 B! T  k, I) q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. T. l' m) ?% S! b" ~& T1 {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 N, Y: T; K/ A! O6 ^- L/ {0 p
A:RondellES * o3 Z1 `9 }' O; G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ y4 R. s) k/ A, {
8 m  Q2 C- j& i& t% W& m
48.Which of the following is a diced cut used to garnish soups?$ }% M0 [* H" z0 d; f, P% y" r
下列哪项是切成小方块用于汤的装饰?' C& ^6 g. x6 O9 j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 x4 r7 l9 M4 X5 I1 G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: G/ m7 x8 R$ j: x) G; 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!!——1 E$ p) n9 L2 F* ?
A:Gaufrette & i0 B# R3 T" s9 Z% U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" C5 x) K; t! q4 R; M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: t8 m3 g& j/ |* _) L) vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: u7 i9 i. H0 T0 l" M" Y5 U
( m$ i) u7 g5 `
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# Z: _% j; g: E7 N# R
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)8 N* U3 k0 J5 R; Y
A:Cilantro 胡荽叶 香菜
8 p2 E0 P' X& R. B, F0 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 t7 a( T2 h5 {: R7 `8 `- I7 q
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60.Allspice is made from:6 u" w" O" L9 G+ x9 T/ R$ u9 K
多香果,  多香果香料是什么
  p1 K/ d1 y+ vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* y( m5 h% z3 L5 s) Y3 j7 R
A:A dried berry 干浆果
+ [7 p4 @6 P  T, p  b! }; Z. s6 m" Z% x3 D7 h* D+ s% W
61.Which of the following are used to make a sachet d'épices?
  I. G- a* y3 B6 x' J3 N下列哪些是用来做香包德épices?
# c6 P9 n7 m7 W: o" m  o. e: [# n- nhttp://www.sachetcatering.com/5 ?3 D) T+ E. X- }0 A8 o3 r
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 t% |* h$ e+ g8 [! V
& H( m  w" d( s4 v6 b/ J5 }- s62.Which of the following condiments are not soy based?
$ y% s* e' r. e( {2 q* r* \下列哪项不是酱油调味品的?
  n5 |: s+ j# c% M- BA:Wasabi 日本辣根
" u9 ]9 v$ Z* P) X7 y' K/ N# r* [5 z  U" G7 N
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. k8 ~% M) p- N! _# j" `
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 E- f5 ]( u3 A3 O2 p
A:Pasteurization  巴氏杀菌
: [4 Z8 I. u9 G( B4 p/ h5 L$ ~# J( ?# U1 Z- [' ^3 t  j
64.Which of the following steps is not the correct procedure for whipping egg whites?% }5 _8 Q$ n$ I: v, E
下列哪个步骤是不是正确的蛋清搅打程序?
+ Z# `! Y+ x/ \( I" IA:Allow to rest before use. 允许休息后方可使用。
( l8 z" y- p5 I: Z. B5 I- G" B6 c' v% i# N/ i
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 K/ E+ F7 ^! p  S- l5 v, s$ w
A:56g and 63g 56克和63克
$ p/ B# H* z) ^6 O' S% g) a# ]& Z
: E4 k* c; h( }9 s# {" J66.Evaporated milk is a concentrated milk that is produced by removing
' c+ V$ d( g" q炼乳是一种浓缩牛奶 是去除什么做的
. v, I1 ~! W  v4 A- @4 Z) t' ?A:60% of the water 60%的水
! E! h& {) F. u/ b
' G/ A. x- c$ `8 V67.A method of cooking that transfers heat through a liquid or gas is:8 l( }& D$ v& M  _
一种烹饪方法,通过转移液体或气体是:
1 R$ o- A7 O. Q  o6 P9 k$ ~! w7 `A:Convection 对流6 a* t7 {# U; ?5 \) v

  ~/ Y: D5 [3 }0 s/ p2 i, b68.The cooking of starches is known as  烹调的淀粉被称为
4 Z$ f$ r0 P  ^% x  rA:Gelatinization 糊化
6 \5 F) o1 O. f% D( k& f/ s
: h' w* b; |2 R; s, h1 v  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?* d7 W) y& R' g1 d: I& l# L: h
A:Braising 烤" Y4 ?! D. _) i% `' Q. G. E; u$ o
7 s6 F4 {9 r+ D& n  h
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:
1 s/ b6 W' ~) n& a9 j% q! N( ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. w! L5 ]- v, C, X
: y. T4 y+ Q* \, V2 s5 x4 X* a0 B6 b, ~
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
! N  x/ n0 S5 I- d) T: nA:Fumet 原汁; k" y- i# g# _. f$ P/ B
6 Z% ]2 n7 U: J9 J" u6 l' ]7 G5 ^
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
9 d/ K# h# `, Z1 z$ H" B! lA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 A  u& Q8 Y) |' T& ?( d) \' {) K  J% [& a; U
73.Which of the following is a principle not used in stock making?
6 r. }" j' @- v" C4 l4 W* ?下列哪一项不是用于制造高汤(低汤)的原则?
2 c" v0 B- U3 n8 P3 e! k7 g3 z8 E0 @A:Start the stock in hot water.开始在热水中操作% S* Z) T- f* ~5 o$ a  k9 g9 O4 O

2 A7 R' Y5 b7 W% C74.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 Q- I# ~, O  k! M  d/ uA:Remouillage 法语熬汤9 }3 Z& m* n; `* T  W$ l5 C
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