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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 z, {5 l+ \8 X) d% x
/ ^2 `/ o' T+ p  e/ h4 D) _- e0 E
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。
4 J4 {1 r; Y3 a2 U% U3 C$ N- R& w% H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$ A  J; R, V5 c* j: k
1.Which of the following methods should be used to determine doneness in a New York steak?
! q4 g1 F/ o8 ^4 t- G8 p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): Q- p3 C# F6 N, }( y
A: pressure touch. 压力触摸& D! n3 o* C8 i
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% ~+ Y7 f' P% `$ N9 A& m- o. [; u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 R, P9 |1 m1 B0 |A: acid  食用酸0 `: v5 ?( `' W, r5 E
3.Vegetables are major sources of which of the following nutrients?* n# V: O2 a% _/ T
蔬菜中包含的主要营养有哪些
3 m  n( H& ~* c* N, i9 x. wA:vitamins and minerals. 维生素和矿物质。: J. k8 h9 x- ^$ p& q% p9 j
4.Cauliflower is commonly served with0 [7 ?( X% I. Y' e. Y7 w8 G& c
花椰菜(菜花)最常见和那种酱汁搭配" j8 F8 f; q8 ]  L, A( D7 J0 v
A:Mornay sauce. 奶油蛋黄沙司& h" U& X6 ^7 d
5.Which combinations of products are found in pie dough?* P" ]% U* |1 p: R
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; }5 b, k. D: `; [+ k* WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( n* e& o4 b/ d2 L; D' _. q4 |" N8 O6The French term for mussels is 法国语青口(海红)叫什么& D' l  g" G% s( U
A:moules.法语青口,海红% J4 {! n: p% B# p$ B
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 v7 L/ b( c1 t! L$ _9 f
A:faintly fishy. 稍微有点似鱼味
6 A( h# s+ B/ m- W8 o( G8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( i  u/ _7 w" l9 \* b" JA:2 days. 2天( u$ M7 t& P0 V- V' `. U. `
9.What are the principle ingredients in ratatouille?
$ b. j0 y3 _9 A6 s% O& @2 m  f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' s" R; e* J, @+ F' rA:Zucchini, eggplant, green peppers, onions and tomatoes
8 d# T. N0 P6 T2 a( ?" o西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 @! i0 t# O# O6 P" ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% |- m9 G* c$ z. _  G
A:cook food in quantities that will be used up within 20 to 30 minutes.( v6 _/ N% ]! @( Q/ {
大批量烹煮食物要在20到30分钟内
' V* Y# h/ M  z4 k- s6 D+ X, Y11.What person has the authority to issue a Health Permit?
* i$ h; q2 K. v1 ?0 Z& g$ w谁有资格颁发健康证(卫生证)。
' y( U8 w2 ]- O0 y0 yA:Medical Health Officer.+ j: d+ U, j% Z; Z3 K! b' `1 ^
医疗卫生官员。
# |9 T3 W' P/ U+ d12.For what period of time is the health permit valid?
& ?4 b0 t! f! E4 ?2 H7 P) G5 U( W2 v健康证的有效时间是多久?! r. Q/ W- ~# }0 N! I# h2 d
A:12 months.12个月9 g/ N* l8 {" Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; {: G8 N' t! l5 \) A; l% @
在食物和饮料准备区,通风系统换气的标准时什么
9 n1 y8 ]8 U* K0 |: @: h- @' e3 tA:08 times each hour. 每小时8次
2 E; q( \/ Q0 w5 q1 g7 H14。The minimum temperature for manual dishwashing in the wash sink is
$ W' W$ O' M1 F$ R& y: r  f) _手工洗碗,洗碗池的水温最低多少度?0 [  K" D9 H5 @# x  ?9 I
A:110 degrees F (43 degrees C). 43度& i* o- [. w" k, e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: |9 s  m+ g0 X( {: B- B9 R' Z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 p& |) u# K% G8 k. T# O1 z1 h% L- }4 T
A:180 degrees F (82 degrees C).  82度
+ b8 d; l" J2 n0 l/ Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 _) f" X! h& F$ z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% R2 [1 B! c; s* l  M
A:en papillote.  法语自己理解) [" t: o/ [( ~3 S6 z/ f+ W3 H" U
17。Wing or Club is considered a
" Y8 E* q& G8 `" d翼和CLUB 被看做是一种...
$ u7 m- |+ S8 g6 m8 }A:Bone- In Cut     带骨切" L- c8 \  q6 m" z& L7 g1 I
18。New York is considered a   纽约牛扒被看做是一种6 u/ Y; i! ]& {+ Q9 Y$ y
A:Boneless Cut     无骨切/ [7 }  i) @6 c& u% |/ f) }) ~
19.In general, a court bouillon for freshwater fish will contain
2 E# U0 W0 U! t+ a  O, C2 b; V! P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' W! |0 F8 g/ @+ o$ Q: X/ T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. T% i8 e5 n: k% U
和做海水鱼同样数量的调味料和香料$ x+ Q. Q: j! N  J$ C
20.Anise is very similar in flavor and appearance to' u7 C# Z; u0 _7 N* `$ s
八角和下面的那种原料有相同的味道* u. F- O. ]" N8 s' n+ {
A:fennel  茴香
( L9 b+ m5 C, Z  B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. j  |3 l7 ]! [. D2 v; Z下面那种原料更像大葱且有平面的叶子( [6 g7 p+ J3 f# q; {/ S
A LEEKS  似蒜葱 (这边人叫京葱)
- s0 l( a. {' O# i% R+ m22.Which of the following cutting shapes refers to a small dice2 u7 U0 y; y+ k+ _' q1 r
下面那种刀切形状指的是很小的粒(末)
' `; v5 z$ V! d1 BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ B; L5 L/ h( N" V+ }2 }
23.Oil is added to the water for boiling pasta in order to
9 v8 M9 Z, H' w# ^向煮沸的pasta (意大利空心粉 )中加油是为了2 }) x$ }1 }7 u& N  x, @
A:prevent the pasta from sticking and to minimize foaming action.
/ N. g' i! M- q! i& R/ u9 V2 }防止面条黏合并降低发泡。
* y) b6 @1 v! |! s1 @) t# ~24.Which pasta dish features pine nuts and basil?' F' y! b8 ~4 ~3 ~( K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' m6 ]% w- [7 `# q
A:Pesto.一种绿色的意大利面酱
# B! \  p; J) I( P7 q1 }$ b$ phttp://www.tianya.cn/techforum/content/96/563836.shtml- c: Z1 h5 j$ r5 b/ }7 ?# l2 |

, F1 r% c, r5 v$ n25.Which of the following is a spring vegetable similar to spinach?1 h, n2 Y6 ]+ W: \. ^1 {
下列哪项是一个春天的蔬菜类似于菠菜?" Q8 @4 ]' Z- x( N: `1 ?1 u
A:Sorrel. 酢浆草。
% w$ u# J) K3 u- Zhttp://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:8 H) j. q, _$ \+ i, B  c, e
哪位厨师最早带来高水准浮夸的美食
# o- w, I+ `- q7 C3 J+ kAAntonin Carême 人名 安东尼·卡罗美9 ^( e1 ?5 i! y6 v% j  f
9 q; [& a! c$ q$ W! z5 y7 X) V; S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ X  {, E+ @( _2 D* T+ B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 X: w1 t% @4 Y- b' E# u( ~A:Cast-iron stoves         壁炉
" y. G$ e+ [1 j/ ], ?' b  thttp://www.usstove.com/products.php?id=6
! }% V/ W' c4 q& s4 Q- Z/ y' P$ \$ J& ?9 z2 I7 ]  I
28.The French term used to describe the roundsman, or swing cook, is:: C* W" K9 X. }8 H+ W* A
法国术语,用来描述roundsman,或摇摆厨师是:- |4 c9 p# e/ y+ E
A:Tournant   图尔南6 O5 f/ f. B4 ~1 J1 i& L* A

& ^" o; w$ R* `( J* G9 U0 d4 D29.Another term for the wine steward is:
. X7 j7 z8 s7 J: I4 f# J2 i( U葡萄酒侍酒师的另一个术语是:9 c  {' ^4 v: g  D* ]9 K) }8 s4 J9 d& q
A: Sommelier 侍酒师! W4 y' [1 x$ ?% {

3 a6 Z/ i7 D4 f" |% Z) E30.Molds, yeasts and fungi are examples of a:
! w) n* l. W" ?* l霉菌,酵母菌和真菌是一个神马例子
+ b- `% \2 j( c  U( I0 V0 D% b# CA:Biological hazard 生物危害% T2 Z6 L! g- h: u
7 l( Y8 ?1 O4 d; Y* W6 o* T7 n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" \/ Y2 x/ @) f, p/ S  @' j
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ ]* `: W" f$ }A:40° and 140°F (4–60°C)     4-60度4 a9 f4 `5 {$ x7 h, g" v' B4 k

( f  v5 C, o2 g/ x32.All bacteria need the following for survival:, q  g$ J$ U  s5 ]8 r) \; w
所有细菌生存需要以下哪些内容:, w" z' ]# ?$ n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" j8 D# S* L7 D, n8 O7 r! X0 u; z% D4 A
33.Which of the following correctly represent critical control points in a HACCP system?
0 M1 m0 c% O4 z4 s  h  k& f& n/ F以下哪项正确表示了HACCP体系的关键控制点?
$ P, F6 f/ h" g' c! D# c! _$ J& xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 }2 Y; z' b2 O5 I6 Q, h& A* v食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- N( U$ j3 V% \; M2 b: T0 d1 `( c5 ?
34.Which of the following is not an example of a carbohydrate?( P) P' K- _& F5 C2 R4 R
下列哪一个不是碳水化合物的例子?
) W; R: Q% D9 o1 I) sA:Essential nutrients 必需的营养物质
. i( g; A6 D: o* X) R
) Y4 ^; B, v2 J2 y; k35.The process by which a liquid fat is made solid is called:% e! v+ I& m. k7 C+ J/ a
液体脂肪做成固体这个过程叫什么2 I3 Z7 E# [9 ?: U' P6 i
A:Hydrogenation  氢化; @0 \( o8 j6 m2 A! a3 |
  u# N0 T2 M# ]! ~# `1 @) W
36.Which of the following is not an example of a fat substitute?9 X$ F/ t, w5 y. M. S
下列哪项不是脂肪替代品的一个例子/ y. q% v  s' r+ F. w3 H( \# c7 V( {
A:Acesulfame K  安赛蜜K表  M9 `% X( G9 B# z
" u: S" D  x3 `. E/ `
37.Health Canada requires that a product labelled "fat free" contain:2 V5 f- m, C/ y* Y
加拿大卫生部要求的产品标有“不含脂肪“包括:' S# n( D$ l7 u! w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 w# p8 U6 T; C# Y' A2 y- o2 Y1 Z8 O- K0 L5 @3 \
38.Which of the following is not a problem associated with converting recipes?
2 y4 {' ~5 u/ ^' }下列哪项是不相关联的转换配方问题?
. l3 \- o# [, \; nA:Unit cost 单位成本
. v% i  ^6 T$ O' E/ k. e5 j* y' z, H
1 K- X: e3 b/ G, |$ ~& Q% H& Y4 Q$ V39.The condition or cost of an item as it is purchased from the supplier is called:
$ `: o) k# B3 S% }- b: c从供应商采购的物品的品质或成本叫什么6 F2 W0 V) W9 l/ q" ~) w
A:As-purchased cost 购买的费用8 j5 n" s0 I" k9 i1 i

! b+ b6 s. J* I- u40.The amount of stock necessary to cover operating needs between deliveries is known as:& w! O' T" Z4 _3 D4 h
在新货到来之前用于日常所求的必要库存量叫什么( v% g/ w* S9 x1 q0 f
A:Parstock 基本日常最低库存
: [+ J- E2 z  p& {6 b+ d- M: w
. Q) s% |1 P- Z" j1 B5 F41.Which of the following abbreviations is used to describe the proper rotation of stock?, A0 F7 f, n) S* G- T  p5 [, P
下面那个缩写是用来表明正常库存流程?* F. C& u: _' N+ F
A:FIFO=FIRST IN FIRST OUT 先进先出
+ h& E0 {$ }; h: R- Z4 C
; D! k5 x# K: L6 u( u42.Which of the following knives is used to turn vegetables?5 N" O  a! S2 S5 ^% T/ B" q$ }# H' x
下面的那把刀是用来打开蔬菜吗?- ?2 ]9 i7 f: a8 `8 s" [% Q; U: ~# ~
A:Bird's beak knife   鸟嘴刀. @2 u2 B6 y& R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" k5 \# q4 \3 C8 v6 j+ ^2 Y% t) R6 f( V% w# G
43.What is an instant-read thermometer best used for?
/ E  F, v' m1 y7 i* s2 O即时读温度计最好用于那方面?* F8 Z1 v: Y7 k$ j  G% A
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 l3 d% u- q7 |! c6 }& H% e. z9 r. t3 a, t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( i9 B. f" ^8 E; P: [( ?" \& _下列哪些金属材料受热均匀,通常用在铁板而且非常重9 v: \, `9 f3 X! x
A:Cast iron 铸铁
. U5 {* ?, {( U, ?5 T8 X, d( s
) m! u7 g  X. `+ u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 \: e; Z; |0 _6 ^. Q  `
哪件装备下面有一个可移动的碗和一个S形叶片?( Y( z; H& g2 j3 b. x, ^8 N
A:Food processor 食品加工机: F2 S1 W* n/ \6 l
http://www.google.com.hk/search? ... iw=1263&bih=5721 D! x2 Q' z8 ~+ T2 J! k$ Q

8 L0 e7 M  j+ B9 A: M46.Which of the following is not a rule for knife safety?
  t4 `0 k( ~0 f3 v' p* s. E下列哪项不是用刀的安全规则?
; @4 H  u, a% \3 m7 f$ xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- u$ {2 w4 G) a7 C( h: j& {7 D0 w+ b
' J( W3 u/ C: Z& S2 N: P5 {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 G+ C  k/ n1 J; g9 s$ h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 @: E. Y! l$ O  `A:RondellES
3 u$ O/ k* K$ o+ R% `: L0 E6 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 @& c% W0 P# g. ?5 m# P
/ R$ ^& y' `9 |# x5 z$ Q9 C+ e- W; h48.Which of the following is a diced cut used to garnish soups?
7 M* n" Y3 K3 y  G) z下列哪项是切成小方块用于汤的装饰?
! q$ t- A6 X! o9 x( A" xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 |' O. E/ Y0 |  p  P* ^" K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  J/ p8 e, j- j) 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!!——
7 o# z; n! p% ?3 L1 qA:Gaufrette . N3 H  z, {, l% F2 R) e7 R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ p+ `* S/ c! \$ p1 R, b) q9 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 ~# h7 K2 w9 W) P+ B: V* e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) e) K! T0 @' s6 e5 s" `, y

& X' q8 n% l. o: h7 }7 E! R+ o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 H  x9 [2 z( W4 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)
3 h- _7 _8 J& _2 H7 }1 q* MA:Cilantro 胡荽叶 香菜
9 T; c5 m; t. Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 W2 C" x6 B% x* q5 T; N+ d* a
' {8 D, K1 b+ D/ {" [60.Allspice is made from:
2 c8 F+ ~  m: O& m& g 多香果,  多香果香料是什么
  e" X2 O- F: R  Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ [; E5 |- E0 P+ xA:A dried berry 干浆果
8 Y: ~2 G3 c$ n4 J
& t/ M2 {( N/ D, _61.Which of the following are used to make a sachet d'épices?* d* n/ Q' B( }7 o
下列哪些是用来做香包德épices?
6 i( g8 ]5 H4 m7 U; w% Qhttp://www.sachetcatering.com/
; |  y! L" |* z, `( H7 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  t$ h: R1 s8 O
0 _4 L4 I1 Q0 I5 ~8 p/ p4 ]62.Which of the following condiments are not soy based?
1 p; k" }* [6 e& q6 s$ F下列哪项不是酱油调味品的?
! K' [1 y6 l0 l- a# HA: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:
! Y7 c6 I8 k& m, D( ?3 |& k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:6 a$ H% C$ [' n# Y4 X* w
A:Pasteurization  巴氏杀菌
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  i* w9 Y2 Y. G' [4 a64.Which of the following steps is not the correct procedure for whipping egg whites?3 J" n" W7 ?% N2 d- q1 F
下列哪个步骤是不是正确的蛋清搅打程序?0 s5 N# [7 i) [4 I; f0 S
A:Allow to rest before use. 允许休息后方可使用。
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3 W) r5 U  V8 V6 I65.The weight of a large egg is between:一个大鸡蛋重量介于:9 r1 W2 J) e1 o/ K9 M4 @$ ~6 u
A:56g and 63g 56克和63克3 I8 U2 [0 m/ u9 L! z. M
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66.Evaporated milk is a concentrated milk that is produced by removing* }1 B- k9 I3 ^& h" a/ V
炼乳是一种浓缩牛奶 是去除什么做的; _6 N2 X0 w& z. B! j  s+ v3 I4 D
A:60% of the water 60%的水6 g7 P, q* [6 \% w) {5 I0 K1 }+ l
9 [0 [( D+ R# v/ h
67.A method of cooking that transfers heat through a liquid or gas is:1 g& c) [$ U4 j5 K$ u
一种烹饪方法,通过转移液体或气体是:
0 D0 |. V9 G8 y0 ^6 K) C$ c! WA:Convection 对流; h4 p( O% o( ~5 ^4 U

  E# L2 o% T! e; e0 H68.The cooking of starches is known as  烹调的淀粉被称为2 u: |7 o1 p7 U- j) ^
A:Gelatinization 糊化' f0 r7 J" v. ~. `" \

/ F1 v' L5 i, M! N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 e& G& X+ A2 }1 Z6 j0 K8 F0 Y
A:Braising 烤7 J' f% u7 d. r  k6 d

' v! `$ [5 c8 s70.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 N" G, U5 ]# s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
8 {2 T% h# o: v6 o* B4 ?A:Fumet 原汁- S/ k2 C& e9 G( U7 l! p

- U4 _" R. i% J' B  E( }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1 J% H/ q( j# ?, c8 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?& {3 Y, v9 g" P$ i9 O5 `- x
下列哪一项不是用于制造高汤(低汤)的原则?4 I$ T. q' @$ h: c: w
A:Start the stock in hot water.开始在热水中操作* [- Q7 k( ~4 M8 `8 G
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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3 G1 Y5 W0 x" l( j: U  P
A:Remouillage 法语熬汤
( T3 Z: e8 O% s+ `- Ghttp://www.haibao.cn/blog/post/176242.htm
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