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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。( F7 y; ~4 V8 g/ s3 D; }" W
3 {+ d! J  g3 n$ I8 `
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。
; C6 H. n2 g6 g! g6 C' \- A( h: M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* \9 V$ A: Z" p+ {9 W
1.Which of the following methods should be used to determine doneness in a New York steak?
' c+ B1 F6 o$ l0 D5 ], [3 Z6 r: n) o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 S% X" H$ v7 v/ r  O/ W) Q' I
A: pressure touch. 压力触摸
4 h9 {* |' I8 `* m! F) ^0 I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, c3 H0 @, s9 C0 Y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
% T, Q" ~3 M- ?/ |4 \A: acid  食用酸
' {7 b1 H( Y' A3.Vegetables are major sources of which of the following nutrients?
; u) b" d  D% B3 r  A, d蔬菜中包含的主要营养有哪些4 n8 b. F+ M& s9 S6 c8 o" T& ^
A:vitamins and minerals. 维生素和矿物质。
+ f2 u4 }( Z) u- n( U$ l. j- u6 U5 U4.Cauliflower is commonly served with
0 [( t* N( Y* R7 y! J花椰菜(菜花)最常见和那种酱汁搭配1 o. ^" g; a& p% t9 Z
A:Mornay sauce. 奶油蛋黄沙司7 K) D2 V6 R' Y2 P, B
5.Which combinations of products are found in pie dough?7 j7 J  o. S: y6 Z8 Y
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 p+ G2 ~. ^+ O# _1 N, x/ `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' H4 U0 L: X$ F- V6 n6The French term for mussels is 法国语青口(海红)叫什么1 ~4 l7 P1 j- j" }0 q! g2 C
A:moules.法语青口,海红3 R* M5 I  i, ~6 r; i
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 n0 T3 i' k: n! L- u  u$ D& [A:faintly fishy. 稍微有点似鱼味3 ?/ z  B5 m+ d2 Z& c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 N$ v: `. l( ~/ ^2 s8 N$ FA:2 days. 2天6 x: X" J8 }1 T0 f( C7 g
9.What are the principle ingredients in ratatouille? 6 C' h; {0 C! b' _+ B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ {) n" M3 u4 t# Y
A:Zucchini, eggplant, green peppers, onions and tomatoes- W0 i/ L; \5 M) _
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) r5 q! ]' T& a6 E" h% _9 s) e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  W5 A( H: v8 g2 M$ NA:cook food in quantities that will be used up within 20 to 30 minutes., N! ^" {! i& ^  w5 H1 V4 Q% V0 V
大批量烹煮食物要在20到30分钟内
; l& w3 e6 ^0 s8 G5 c; {11.What person has the authority to issue a Health Permit?  G8 i! D+ F' Q8 T& Q" e2 `/ o3 P6 ]! _
谁有资格颁发健康证(卫生证)。
5 \5 n7 Q$ a( r9 M* e1 G* g+ TA:Medical Health Officer.
% b$ ~# _( ?: ^" Z: r7 ?医疗卫生官员。% _7 f3 \5 d7 [6 E2 r/ X
12.For what period of time is the health permit valid?' _& g# M% f8 ^- E$ A3 l; Q
健康证的有效时间是多久?3 Q1 x: p# Z7 D. n/ r8 ~) h
A:12 months.12个月) l, ~$ W+ a5 J. Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; T1 ~  C7 q3 c, r在食物和饮料准备区,通风系统换气的标准时什么/ o: Y5 |( e* r: D6 m5 n& D9 o6 G1 o
A:08 times each hour. 每小时8次  j% v& N: {* u2 X
14。The minimum temperature for manual dishwashing in the wash sink is
2 ^7 Z; u' k$ T: E: E- E手工洗碗,洗碗池的水温最低多少度?+ B6 T- D: }( n4 v; ^) D
A:110 degrees F (43 degrees C). 43度0 n: h! I! T& w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: g0 [8 B- [( Z0 b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 f( d" F. m8 |5 _. J5 @+ `6 vA:180 degrees F (82 degrees C).  82度! c, Y1 u/ B2 M1 M; b" F# t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  E9 h# k9 F: C' r/ f9 V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 {. Q1 H* j; e2 R# }! f* z/ d
A:en papillote.  法语自己理解
! C; r+ G) P4 y. U; j17。Wing or Club is considered a4 D% A- a0 `( e- \( G
翼和CLUB 被看做是一种...
3 v# E/ [4 u! k, N- C8 SA:Bone- In Cut     带骨切
2 }  j( D8 C7 o5 W. s. v# ^# P18。New York is considered a   纽约牛扒被看做是一种
: n# K6 Q' l  e) I6 y0 b- aA:Boneless Cut     无骨切& O5 [6 e" I+ c! X  R7 R
19.In general, a court bouillon for freshwater fish will contain8 C9 H5 m3 G# [: V' ~! B" }" L
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
  C1 `: l! w. j+ T$ I" fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.) a) k- P$ S1 k, }# l( e; G; f1 R8 W
和做海水鱼同样数量的调味料和香料: x, p0 u2 |7 z. D) _- J3 C: g
20.Anise is very similar in flavor and appearance to
) B7 Z6 Y) d5 ^+ u八角和下面的那种原料有相同的味道
" q7 R) m: y4 bA:fennel  茴香( f; F) h& a' c) \7 L3 ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% G1 K% q1 A! q  |5 x! h
下面那种原料更像大葱且有平面的叶子
1 ~: Y' r: ~* J9 r& m! a* GA LEEKS  似蒜葱 (这边人叫京葱)* Q8 |" g) s  V3 u
22.Which of the following cutting shapes refers to a small dice2 P, O0 y( y' q/ c# Z2 `& `. [4 L  L, s
下面那种刀切形状指的是很小的粒(末)
! F# p2 U2 b- v1 @, g7 K5 r) n' AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" K) K" G' m, r23.Oil is added to the water for boiling pasta in order to
& G' R& ]% k! \0 v6 |9 {' r  H9 @向煮沸的pasta (意大利空心粉 )中加油是为了
* t& n; S! {% x  |% `A:prevent the pasta from sticking and to minimize foaming action.
! H' W% h1 P! b: L  U防止面条黏合并降低发泡。1 G/ M6 O8 s; C7 F" s/ p$ x: z
24.Which pasta dish features pine nuts and basil?1 r, w- w) R# P9 d/ U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! C, A5 c2 c% ^5 v* L% D1 RA:Pesto.一种绿色的意大利面酱 7 j- R: c9 Z& y5 j. E3 q' R4 ^
http://www.tianya.cn/techforum/content/96/563836.shtml
( N  k8 Y- ~: z% X0 N
# B$ L: p( a& _! j, g7 d" w25.Which of the following is a spring vegetable similar to spinach?
$ `* Q' H: \! \. v$ w* u下列哪项是一个春天的蔬菜类似于菠菜?
5 E. A6 J$ m! z8 T/ W- n4 cA:Sorrel. 酢浆草。
! B$ c# }" h$ N* w" u1 }7 B& }1 Shttp://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:
' W" M$ E$ K( Z5 K6 n& t哪位厨师最早带来高水准浮夸的美食  j& |- K' J+ ^: o
AAntonin Carême 人名 安东尼·卡罗美
+ m$ Y% J* c; m" l& n0 r' G8 d; c8 h8 y* G$ {. |* E, j5 A8 f2 W- e
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ n* `( L3 i; D) k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! G# J4 J& T, ]; [- p6 O8 i, fA:Cast-iron stoves         壁炉% Y; `0 ?: m* w
http://www.usstove.com/products.php?id=6% o( e( X( I3 |  o  \: Z
7 {+ B4 J$ R" Y' h2 U
28.The French term used to describe the roundsman, or swing cook, is:. J/ Y' g6 W  I! _! ~/ s
法国术语,用来描述roundsman,或摇摆厨师是:& @, m+ [0 x0 v  z
A:Tournant   图尔南* l9 B, {' ]. j' [2 |# ?5 Y% V5 m: V

1 A8 t9 [7 u& F0 i! q0 U8 J. w- A29.Another term for the wine steward is:
( L0 b: v8 G  B' L7 w$ T& s葡萄酒侍酒师的另一个术语是:
( J2 y- K* A/ k, {6 _A: Sommelier 侍酒师
, f% d9 W% B# E1 L1 A3 h' o% @
' y) b" _6 r) S/ m30.Molds, yeasts and fungi are examples of a:
$ `! K6 g! l, m0 }  ?( N3 E霉菌,酵母菌和真菌是一个神马例子5 R4 b( ?( ~3 c' j" n
A:Biological hazard 生物危害" U/ G! z7 @6 ]! k7 m1 _

) v% c1 W8 Z: k! z1 Q3 {$ N31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- Z$ K9 n/ Z; y* D5 ^9 g" q- k
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 d! ]- I3 g" S$ ~+ O0 y$ SA:40° and 140°F (4–60°C)     4-60度- t2 W  Z, E" o; _4 ^

" n( d; q0 g, ^9 ~32.All bacteria need the following for survival:
4 T  C% N3 P4 _8 S: S* S7 a所有细菌生存需要以下哪些内容:
9 B+ }: h/ ~5 ]A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 s, u" q# m8 N0 O3 o8 q2 L
. g/ Z9 \% _( P0 y33.Which of the following correctly represent critical control points in a HACCP system?) G: j" @0 }3 Z  J
以下哪项正确表示了HACCP体系的关键控制点?. [0 j5 C5 ]9 P9 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , C6 Z1 m/ Q& _, U, F2 _+ {' d9 `3 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 `- S! r2 k# c: Z4 g& ]0 T! U/ E! M& o6 c( Z
34.Which of the following is not an example of a carbohydrate?) }" m* c( y) V
下列哪一个不是碳水化合物的例子?
( s+ K5 [! @8 qA:Essential nutrients 必需的营养物质
1 j  P: T5 S# M2 g; H6 `1 u) ?1 z
35.The process by which a liquid fat is made solid is called:
) J% \1 ^8 A+ f  L% L  h液体脂肪做成固体这个过程叫什么
  h0 T& _2 Z- H+ c9 H0 mA:Hydrogenation  氢化9 y$ k* x: J' z! K) q, ~& ]' @
* L! g# |5 |  z/ m* J# q
36.Which of the following is not an example of a fat substitute?
9 h. D- l& O% E  v下列哪项不是脂肪替代品的一个例子
7 r  H% O/ ~: H  ^  v% iA:Acesulfame K  安赛蜜K表
6 b: g6 Q; Q2 z2 a' c( b4 c- n' p1 p2 ^7 L4 S9 E/ a$ T
37.Health Canada requires that a product labelled "fat free" contain:/ f3 T  q4 F9 b) {& D
加拿大卫生部要求的产品标有“不含脂肪“包括:) c. e9 h* c* P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 |) G8 r7 d! B$ L2 D: X

2 u. o1 T" A/ h% |/ W5 ~# J5 j38.Which of the following is not a problem associated with converting recipes?
4 }: R0 P7 A; a2 |! n# N# m5 B. M下列哪项是不相关联的转换配方问题?( C- p+ P5 E/ W' T& ^
A:Unit cost 单位成本2 Y( Q7 I  f- n7 ]( H
; B) Z4 q' |$ w$ I- z8 w
39.The condition or cost of an item as it is purchased from the supplier is called:( x5 |, ], F' m: L7 E9 u; B
从供应商采购的物品的品质或成本叫什么4 m8 K0 {! ]/ r# K% `; {: |
A:As-purchased cost 购买的费用! e8 R+ z- H: L9 N/ W

' S! T' G! C5 R) y' a8 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 y8 W5 T1 `* P* c( O在新货到来之前用于日常所求的必要库存量叫什么2 `) y! V* Z' t9 H9 U; m+ [7 u
A:Parstock 基本日常最低库存- A) U# w7 r' }2 o7 a  T' Y# {$ Q

% i7 @& A; J: M% b+ A41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 ~; c7 u% X& m# G7 i下面那个缩写是用来表明正常库存流程?
2 a' F. O1 p. s+ H' V' _8 mA:FIFO=FIRST IN FIRST OUT 先进先出
3 R; i% V$ a" e1 ]9 O6 e; x8 k4 C5 U. j, M
42.Which of the following knives is used to turn vegetables?
* p. S. P- Z& T2 n下面的那把刀是用来打开蔬菜吗?
) j! x& X2 m5 u  zA:Bird's beak knife   鸟嘴刀
- Y" T5 |4 I( r/ V: E- Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 [+ D7 \7 {2 K7 ?6 M

  m+ V1 p- L0 m. g# R/ s3 s9 f. W43.What is an instant-read thermometer best used for?# w/ a0 G# _+ v0 B
即时读温度计最好用于那方面?
! J6 f2 I. w" F$ H* A$ l6 p5 Q- eA:Checking the internal temperature of a roast 检查被考物品的内部温度9 X0 O- s1 H- W1 R

# ~# A! u$ z. I+ W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 n% H6 d& @; P8 [4 V
下列哪些金属材料受热均匀,通常用在铁板而且非常重" H; a8 N5 ~) ]. X7 `6 F# s7 c6 d$ L
A:Cast iron 铸铁
7 v1 \  t  N5 c/ s( n. K- M; S; X' o# Y8 E/ ~; K1 w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  l4 z0 }  m' O" ^8 ^哪件装备下面有一个可移动的碗和一个S形叶片?: x* c# p& e6 {" O, R1 Y
A:Food processor 食品加工机
! A: n2 ?( C) C2 g: khttp://www.google.com.hk/search? ... iw=1263&bih=572  g) O3 Z6 R& b; h* s! {8 K  [) u

& Y( r, l, |) X! V+ S' v* {46.Which of the following is not a rule for knife safety?- F. h8 P: U2 Q% q
下列哪项不是用刀的安全规则?
0 q" k3 E/ z: w( ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' E+ g1 G$ q. X& j  O( r4 j
1 \( r4 a5 ?$ X$ D; ]/ ^& n0 |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( m$ q& E0 R7 M3 C% j( h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 i4 h9 |$ J# I2 u. Z% R
A:RondellES & g2 T* W( A) n6 P* O" s
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
0 |. |/ g; t+ w3 R& F( r: K# [- u- i: h; h3 C% h
48.Which of the following is a diced cut used to garnish soups?
- ]: o9 }5 I, d下列哪项是切成小方块用于汤的装饰?  K. ?9 c% k! ?& d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ ^' g( F; a9 i) u6 n- ]! R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 ]& f! B  b1 g! U) K1 m
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!!——. H( U8 q" f  a; w" I8 g; |
A:Gaufrette
/ G) `: B4 V2 G1 _! Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 \: P2 t; z* p. O% k( C1 W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& u: T4 ^% z$ w$ r3 sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 h, E0 S* O. x% Y' }$ t' l  b' a/ i6 o/ [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' g9 k# l$ i4 U, Z8 r  \2 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)4 |$ T& A) }" w0 S
A:Cilantro 胡荽叶 香菜4 C" c: d" Z1 e1 y* T: [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# |/ k5 G) D3 ]$ k9 [+ D' y3 l! X  D' R( ]* k8 V- C$ r- W2 `/ Y
60.Allspice is made from:
. r7 F& M" L- ^$ M( g  \$ Y 多香果,  多香果香料是什么
5 ]0 C4 Y5 {) ?8 [0 _' chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- J8 p2 H. d8 V! r4 ~  sA:A dried berry 干浆果. t* W' A+ t6 a

7 _% r+ f+ _0 A9 z61.Which of the following are used to make a sachet d'épices?
# J9 }  @+ K9 N& B5 |) E& O下列哪些是用来做香包德épices?! T1 `" ?% q; G: @8 c4 O, R
http://www.sachetcatering.com/
0 _' n3 q3 l  t% uA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ {6 V# x7 M% q" G( `/ l
5 b4 H; d5 Q$ E4 i+ P. k4 c8 j4 Y62.Which of the following condiments are not soy based?6 P; l$ b4 J9 I" T  ?" C1 E" q
下列哪项不是酱油调味品的?& J! n6 j. j0 {
A:Wasabi 日本辣根5 N7 p+ t/ s6 }' |

; ?1 K9 c, v: M$ d+ x8 `* t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 C* s4 s# L- j& C6 [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:4 I3 m0 _! T1 P) _: Y" {
A:Pasteurization  巴氏杀菌; _% I+ A4 Q2 D/ J+ b. q

1 B3 S- B8 }/ b8 ~) G8 E9 X64.Which of the following steps is not the correct procedure for whipping egg whites?; T# p9 o& M$ H: I0 r" g% I
下列哪个步骤是不是正确的蛋清搅打程序?! D& }3 X  T3 e9 W8 ]- l1 z& R0 }
A:Allow to rest before use. 允许休息后方可使用。
& C( y) S. C* \, ~. H: R8 u$ J. \2 y6 o! x2 h, Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:& C7 ]+ B% b. ^2 k0 f+ o$ P
A:56g and 63g 56克和63克
. ?# \% n. Q0 H
% _3 {2 E- g2 L+ s66.Evaporated milk is a concentrated milk that is produced by removing
* T' g% e: T' w% `8 F2 q炼乳是一种浓缩牛奶 是去除什么做的
" {: v/ c9 a: X+ M5 j$ r5 I& g2 D. rA:60% of the water 60%的水2 z9 S. L& z- o$ n  c
7 V. v7 G, |- _0 u! @% \
67.A method of cooking that transfers heat through a liquid or gas is:
! J# j% f4 x3 D% |, \一种烹饪方法,通过转移液体或气体是:! x7 m5 m$ d, a; h
A:Convection 对流
3 ~+ I( `3 F. ]! C5 T) W0 [7 X' i
68.The cooking of starches is known as  烹调的淀粉被称为/ z) s4 g' e& G5 }: s) f
A:Gelatinization 糊化
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2 m# N, _, `4 J* D) ~, |7 c5 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; F% R* j: V, T- W5 @
A:Braising 烤8 e9 Y+ f, A' t

7 [# }$ Z5 d, x5 r: c70.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 z, F/ b$ Y! F7 g& i! Y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% J& ^7 a7 Y3 c6 ^  l8 \
0 m) U: v$ T- H3 ]+ F* U9 A. u71.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
6 T! b) Z  K0 dA:Fumet 原汁6 n! g, _% l0 |
! S. Q  J7 R, s0 P2 a/ D4 ^
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' J5 ^2 T  k3 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* C7 C; ~, i5 B$ n+ r$ O
, \5 b4 I- l. c( G* t1 X+ {
73.Which of the following is a principle not used in stock making?
% @( _- K3 s# \. {. b' m下列哪一项不是用于制造高汤(低汤)的原则?
% C% w9 a1 U3 }, B7 q$ |& d- SA:Start the stock in hot water.开始在热水中操作
) x! g: \. s% @( [5 B  A! q3 x3 ~4 r1 Q! \4 @+ @$ b5 o% z
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
. R* {/ c9 v( Q( t* ^6 S5 e$ DA:Remouillage 法语熬汤
1 j; r3 j- P  S( K) c7 V; a0 r/ `http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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