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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。
  [3 D: U9 U& z. D& _& M! |$ c8 U! B9 d' w: y
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。
3 z9 r, Q" g* p- ?1 R. {( T6 i" J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  {+ h6 Q. T7 i' L4 z# R; |
1.Which of the following methods should be used to determine doneness in a New York steak?+ M" x7 i" a7 w( v5 _
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)! W$ o! X" I( Z
A: pressure touch. 压力触摸0 H9 D8 t# m; F5 Q* L+ O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 s, \3 p5 T4 o- _  `
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/ I; M5 {0 A8 e3 ^1 p
A: acid  食用酸: K: W  Q% J5 n2 g6 G& O
3.Vegetables are major sources of which of the following nutrients?
( p( F& Y% ?7 U7 s蔬菜中包含的主要营养有哪些1 W  x! S+ |; g6 t! {' L
A:vitamins and minerals. 维生素和矿物质。
7 ]. Q* C2 Q3 o6 f- P; L" w4 Q( `4.Cauliflower is commonly served with. h/ G& m2 v$ X8 V/ O! l
花椰菜(菜花)最常见和那种酱汁搭配
# k0 f4 J5 \8 d1 H: XA:Mornay sauce. 奶油蛋黄沙司
$ M. f4 |  z  }0 N4 R5.Which combinations of products are found in pie dough?
9 i, h% q+ ?7 i- Y$ ^8 v下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)( g7 y: i1 ^$ t6 S
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' I3 R+ s5 [8 |( x+ `2 D6The French term for mussels is 法国语青口(海红)叫什么
- I0 Y& H' {" v: QA:moules.法语青口,海红
' x/ }7 A& U, ~* J1 s' K, w7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) [' Q$ _  Z2 L; TA:faintly fishy. 稍微有点似鱼味0 f/ @$ K7 Y; B; `$ C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( z9 L3 O3 B* {2 A$ P+ q; a( D6 {
A:2 days. 2天0 s+ _( ?) s5 f& _9 A1 @- l
9.What are the principle ingredients in ratatouille? 5 n$ b. P& x( `  \0 G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 J, P+ b5 F5 {; G; j9 [$ c
A:Zucchini, eggplant, green peppers, onions and tomatoes
( M0 R' J' [1 f/ w- Z7 d9 C$ d( b西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: T+ |# ^! e( K0 ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 G/ S# T! H" h+ {( NA:cook food in quantities that will be used up within 20 to 30 minutes.& I" N3 w5 G& @& a
大批量烹煮食物要在20到30分钟内: q2 S! @% q1 D* W) F
11.What person has the authority to issue a Health Permit?
& x4 q; A# i: |8 ?  w- d谁有资格颁发健康证(卫生证)。% s/ F# ^7 E* t& l2 `6 x. u2 p: d! H" Q
A:Medical Health Officer.3 g& C0 H+ e3 Y+ }' [0 R+ p
医疗卫生官员。
% [5 K# }5 H' N& F' q5 |12.For what period of time is the health permit valid?! B, F* y; o1 V' f! @) p; D
健康证的有效时间是多久?( J& w) B( |4 Q' R8 Y/ _* l
A:12 months.12个月
; }4 W# P0 i7 V0 L" s- s13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: ~- G4 n! F/ [6 D5 a, F* Q在食物和饮料准备区,通风系统换气的标准时什么
* \( l' ]3 @1 _- m3 ^A:08 times each hour. 每小时8次
+ S9 R2 p# ]. d4 O1 I14。The minimum temperature for manual dishwashing in the wash sink is5 k$ P" m( {( C; f, |
手工洗碗,洗碗池的水温最低多少度?! Z2 w  q/ j- f2 I1 d  Z
A:110 degrees F (43 degrees C). 43度
  I# H+ [; R; G+ }! W9 v; `4 T7 N1 H15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
: Z, u( q9 p2 L2 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ L8 r9 r8 S; `. u$ ?* ]A:180 degrees F (82 degrees C).  82度
* u2 F1 q* q, b4 {2 _, ^4 x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! \$ b7 W9 a8 i+ X) F' y7 P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 j$ m/ c! n( AA:en papillote.  法语自己理解4 Q. ]7 i# d& v4 K5 _; t
17。Wing or Club is considered a
4 D9 L6 ^! |9 ]" J翼和CLUB 被看做是一种...
6 f" a2 n* r$ A9 RA:Bone- In Cut     带骨切* t- O& F' |& n
18。New York is considered a   纽约牛扒被看做是一种( T1 |! r+ v0 H$ E
A:Boneless Cut     无骨切; Y" }- X* l9 I7 p* q
19.In general, a court bouillon for freshwater fish will contain' A0 d5 p: a6 e8 \$ b' L' r9 y) [. U
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! D# g$ S$ y0 O4 i8 F2 y' W  T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 J: z8 W# j; g( w0 r
和做海水鱼同样数量的调味料和香料
0 n( u- g5 H2 V" {4 M5 G7 v) g20.Anise is very similar in flavor and appearance to
+ |4 `, `! g/ G1 M4 P) ^八角和下面的那种原料有相同的味道
" i4 T! U# ?2 iA:fennel  茴香
7 }/ j3 }. Q% _8 ?; h# u% p  }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 y2 |  Y, P& `5 h3 D+ Q下面那种原料更像大葱且有平面的叶子
6 R1 P( l! ]) b! JA LEEKS  似蒜葱 (这边人叫京葱)
( D5 l) |" G. a1 W. L  c% b0 n$ Q. o22.Which of the following cutting shapes refers to a small dice
: d; L  ]7 F  a" N. }  n9 R下面那种刀切形状指的是很小的粒(末)8 ?$ r& }! s3 r7 E7 N3 D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。, E1 n: Y  Q/ I! D* J; I, b* ^( s% S
23.Oil is added to the water for boiling pasta in order to
4 d2 R5 L( z* p; L( D# u向煮沸的pasta (意大利空心粉 )中加油是为了8 d$ A8 e# `9 D4 f- h2 W* r
A:prevent the pasta from sticking and to minimize foaming action.
/ _" T# S: R& [! ]* g防止面条黏合并降低发泡。6 L! D# |, O0 a3 ]2 I  y
24.Which pasta dish features pine nuts and basil?+ ?0 ~0 K% Y( V$ d1 c; Q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ u- X& y, f& D' `" J1 MA:Pesto.一种绿色的意大利面酱
0 h0 w" ?1 I/ M' Y6 x* whttp://www.tianya.cn/techforum/content/96/563836.shtml/ u) Y0 _! w7 g, G4 k( r- r
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25.Which of the following is a spring vegetable similar to spinach?
; D; |. @; _1 j( g' }! ?! k下列哪项是一个春天的蔬菜类似于菠菜?
8 X' M7 d. q0 j* SA:Sorrel. 酢浆草。, A6 P5 x7 r" N+ f; I; e
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:
% d$ Z1 {1 L# B% g+ D# n哪位厨师最早带来高水准浮夸的美食/ S! _( l4 q8 f7 ]0 b
AAntonin Carême 人名 安东尼·卡罗美
( L8 P" j2 T% b. f, X
0 j( k+ k3 E; U$ l5 m' N; W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ D# ~  j  o! X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# r# G/ C5 S0 e, P7 i0 L+ Q  @A:Cast-iron stoves         壁炉5 H5 P4 l5 c! L! u
http://www.usstove.com/products.php?id=6
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' j; y# H+ g4 w( F9 S28.The French term used to describe the roundsman, or swing cook, is:
2 r" A# v) n" {# I5 C法国术语,用来描述roundsman,或摇摆厨师是:3 P/ a/ D" L/ f$ v1 p8 G7 `0 }
A:Tournant   图尔南, u8 w6 a9 x+ ]: H( r

3 g! p' \! @$ w/ _6 h# B29.Another term for the wine steward is:
# y& H/ i+ F4 @6 g7 h  y1 V5 o! m葡萄酒侍酒师的另一个术语是:$ \2 J) f$ [8 Q) C$ M2 I5 A
A: Sommelier 侍酒师2 S6 m$ X% V7 B/ [  n3 A; T

' e* H( e! [5 n3 G6 O' i2 {6 T/ h30.Molds, yeasts and fungi are examples of a:( g( v; Z' O" e2 i. D5 Z1 X
霉菌,酵母菌和真菌是一个神马例子
; Y8 S9 `2 C  j6 EA:Biological hazard 生物危害
7 h8 }6 H4 N' w! g7 ^2 f3 X8 h$ h
) J+ x+ P3 \" v2 G( o1 D9 w7 r% j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; ~5 H3 ~7 @( o3 [, O1 w# N' K根据加拿大食品检验局,食品的危险温度区在多少之间:+ R  y$ l* x* G3 m
A:40° and 140°F (4–60°C)     4-60度
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. {* L" a  {& B" T; A32.All bacteria need the following for survival:/ w. i- G5 V, w0 }: U; [2 V1 b7 y
所有细菌生存需要以下哪些内容:/ J# j+ J+ p. @1 m0 D7 f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( n7 ^% C; k1 D1 L8 j: f$ ?* n

6 K& o2 q! _9 m8 S3 i5 E33.Which of the following correctly represent critical control points in a HACCP system?
  o7 B9 L( r2 F以下哪项正确表示了HACCP体系的关键控制点?
% k1 r' s- z% n7 C) p& h" vA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 d6 u6 k7 @+ t- w/ \4 R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 r! s& e% Q/ ~; \

$ Q8 F/ u) y" A" m  o34.Which of the following is not an example of a carbohydrate?2 T5 U3 |9 j4 N2 S
下列哪一个不是碳水化合物的例子?
% g7 o; c6 r$ \7 _A:Essential nutrients 必需的营养物质8 j: g) Y) g" v9 `0 J

5 u) Q1 x2 a1 _: s) I6 T35.The process by which a liquid fat is made solid is called:0 w) I3 X, ~' v9 a
液体脂肪做成固体这个过程叫什么
1 l- c% K/ {4 Y1 oA:Hydrogenation  氢化
! M& V! Q6 w* w- \, ?% b5 b. h3 _# {9 H( a9 V: z" c' @& q' j& R
36.Which of the following is not an example of a fat substitute?# C9 R2 U# O' }+ E% n
下列哪项不是脂肪替代品的一个例子
6 x3 X3 y6 Z; W) MA:Acesulfame K  安赛蜜K表8 x4 {, X2 t/ M5 k* k, x2 w$ ?. V4 h
! ~. E! m, f$ d
37.Health Canada requires that a product labelled "fat free" contain:
' Y  {5 u" b1 M加拿大卫生部要求的产品标有“不含脂肪“包括:
  @; ]/ E; m/ L6 yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: h3 Z& Z! S! r/ ^) [3 V
3 R- M2 c3 E0 L: T38.Which of the following is not a problem associated with converting recipes?
, L4 I) C, R$ u7 K* L$ B" F( K下列哪项是不相关联的转换配方问题?
2 P; M  P  T) d5 m* H& CA:Unit cost 单位成本9 P! f: r' {) @( i

* h3 Z6 z3 u' [3 |) ^0 N2 M3 a39.The condition or cost of an item as it is purchased from the supplier is called:
8 I6 q/ Z# I2 {从供应商采购的物品的品质或成本叫什么
) {: d! q2 I7 t* p7 R/ b3 a( p% x! aA:As-purchased cost 购买的费用
# K% N7 [* a0 b1 Y! V8 ], R% v7 Z
40.The amount of stock necessary to cover operating needs between deliveries is known as:" \+ R* U0 p% {) U0 {3 Y
在新货到来之前用于日常所求的必要库存量叫什么
2 L) u! P6 m. R3 y% cA:Parstock 基本日常最低库存7 F* U- _8 R5 s, T+ q

  x5 x% r  F: O' `41.Which of the following abbreviations is used to describe the proper rotation of stock?: q( `% }9 @" C3 D: T( w
下面那个缩写是用来表明正常库存流程?
# @  B& l- O( dA:FIFO=FIRST IN FIRST OUT 先进先出; r( |2 l/ k& P7 B  d6 ^

# {' y  G- h- }! ?/ U$ t% m42.Which of the following knives is used to turn vegetables?
0 W7 T# W8 d2 T5 j2 [' b下面的那把刀是用来打开蔬菜吗?( D) K3 i& o: z+ W
A:Bird's beak knife   鸟嘴刀
4 f9 h' X+ Z( V8 qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 x- e7 B/ b  T( L' Q
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43.What is an instant-read thermometer best used for?
/ V, [* q6 c2 `8 U: H9 }) r* Q5 H即时读温度计最好用于那方面?
1 s% f& h" P7 b$ oA:Checking the internal temperature of a roast 检查被考物品的内部温度
  }, x2 _- ^' n' q. N! l: H8 Z
) h1 }- F' Y7 B3 S4 A5 ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ H  S4 w# x% g: Y- ]8 h下列哪些金属材料受热均匀,通常用在铁板而且非常重5 Z: ?1 e6 {& y5 c
A:Cast iron 铸铁# J6 q& ?7 R* D# y1 y
6 @1 f& J; z, N! e) r' H  l
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 {. B% W, h% [1 q( v/ M' m; }哪件装备下面有一个可移动的碗和一个S形叶片?
. L* ^  k$ g7 L/ CA:Food processor 食品加工机
4 |' J; Z. o! ?; o4 }* v: E$ [http://www.google.com.hk/search? ... iw=1263&bih=572
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2 v5 m% e2 ~9 \" _' e7 @' }46.Which of the following is not a rule for knife safety?
% z) ^6 g+ z9 ~下列哪项不是用刀的安全规则?( l( h: y3 ~: e3 M, N" d+ h: v& m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( S8 n. L- B4 l

, ^  J, f; b* H" m0 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) l) p+ V" Q& p2 h5 ~9 s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 ?8 C" w* Q1 E' z, ]' I  p7 `. u
A:RondellES
* S$ y, j1 V6 n* A# {: shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# m$ D# z$ b* h6 P1 L

0 `* m5 l* u# A4 l6 ^% ]& f48.Which of the following is a diced cut used to garnish soups?3 U2 i' ]( T( {: b
下列哪项是切成小方块用于汤的装饰?
% ^) Y$ M! q" @: [$ DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. ^+ X+ _" P4 J& E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# b* ?2 X7 [! n4 l3 J  s
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!!——2 _0 o$ D  v# Y" B2 a; ]* G1 u- J
A:Gaufrette 7 k! a+ Y# |4 v+ u! V+ r# X) s: J% ?
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 J. ?: ~/ S  `5 k3 v2 ?$ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# y3 u, C+ `5 ?, |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 |6 P+ k: B) P/ X

0 x  u+ j2 X3 C) |' [9 W. ?# k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 D2 f8 _  N  m; t
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)5 R% Z, G; T( _* g" j5 I
A:Cilantro 胡荽叶 香菜
6 y, L7 w* J# H( h( I  Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 [: O" N9 t8 ]0 X, M7 O( X
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60.Allspice is made from:# O& \* G2 e% l5 B5 M
多香果,  多香果香料是什么
: g) p) W# r! c$ a9 d- Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 B, K/ ]7 Q* I, H7 bA:A dried berry 干浆果
7 T0 T# ~- S4 @1 w: x! A. i
( y4 X( ?- g& {5 f61.Which of the following are used to make a sachet d'épices?  h. h" z7 b3 F( ?% J
下列哪些是用来做香包德épices?
7 }& H& K- Z5 m8 l# Dhttp://www.sachetcatering.com/
8 l  F. `$ e% F% P, HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 M9 e$ U  G: U4 N9 M+ r$ x2 A& K  y) K+ w, J' A0 W1 s
62.Which of the following condiments are not soy based?
8 S; W. ^5 t( i  D4 D下列哪项不是酱油调味品的?
! c+ V) @+ E& k8 u8 r' S8 f! QA:Wasabi 日本辣根
4 D, D5 ?. k7 |' K2 N% [8 b  t2 S: O: L8 D- U* x! ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 J3 ]9 G, g! {5 o# f! f4 V5 t8 O; ^3 ]
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:
# x* v* s( n3 D" \+ P0 P) J- @A:Pasteurization  巴氏杀菌
7 f% n% [; B' J1 B% j3 E
7 P) K1 ?$ ~. A$ H5 Y64.Which of the following steps is not the correct procedure for whipping egg whites?8 p) h) Z0 |9 S- Y& T
下列哪个步骤是不是正确的蛋清搅打程序?
$ ]4 y+ I& ^  i9 ~A:Allow to rest before use. 允许休息后方可使用。. m/ r2 {( a" Y, g* T, s2 k( p
" \6 n6 o- B9 s: Q% H" [
65.The weight of a large egg is between:一个大鸡蛋重量介于:& Z# ?2 j  A1 m4 Y7 p& I
A:56g and 63g 56克和63克
: b  f( M7 i* B9 d1 R4 P
: o$ Z& [' H$ k% Q66.Evaporated milk is a concentrated milk that is produced by removing' a% _8 i- `+ U4 a' a; _' f3 U. Y
炼乳是一种浓缩牛奶 是去除什么做的8 g1 U$ h  t# Z" {- S- n+ {! p$ r
A:60% of the water 60%的水
9 Q2 J, s% j( y) ]7 Z7 d. R$ d7 _6 A
4 w0 p8 u/ ]( j3 A/ `67.A method of cooking that transfers heat through a liquid or gas is:, p4 b! c& h+ \. {* w! `5 ~: e  l
一种烹饪方法,通过转移液体或气体是:9 M, E, ~$ R9 w# p% @
A:Convection 对流
. X2 p. \: g1 I' U2 i* t3 H4 B! t3 g. B! W  J; P6 @. a
68.The cooking of starches is known as  烹调的淀粉被称为/ \. G2 x" l6 W0 r: p
A:Gelatinization 糊化
$ j0 m4 M, b5 r) O
$ m" u1 [% p6 R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 r6 p7 M$ M6 }8 h: qA:Braising 烤0 J/ U5 y) v! T9 i6 O) [% ~

6 I& Y8 G+ Q5 }6 `6 G70.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:
: x5 N, `! S' G. a, _+ ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& w* Z( d$ ~0 X1 W" H* I

/ Q  Q  w. ?! B* t; [4 P9 b71.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
7 t0 \9 `0 h6 ?5 u- @2 m7 l3 a$ QA:Fumet 原汁" K6 [: N8 d' k+ _8 I

( R* k4 P2 w  R) T( I2 |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 S( w- |- f9 ~7 k% ~& K# R6 ]5 w2 qA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& ?* ^) T* Z; O, a
* R& q# _4 c! c5 {9 ~73.Which of the following is a principle not used in stock making?' ]# r0 c# S5 m! h1 ^
下列哪一项不是用于制造高汤(低汤)的原则?
: A. i3 K& D' H" M7 i8 ?A:Start the stock in hot water.开始在热水中操作
- o% ^- P+ O  q7 t& S4 H: M7 _" ~
3 C6 H# [  V; Q7 Y* p# ?3 `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
5 m2 W/ }1 B( \7 ]A:Remouillage 法语熬汤
! C) D5 f9 f" _& dhttp://www.haibao.cn/blog/post/176242.htm
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