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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。0 }! E, {  y- F0 X( {% h" K
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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。6 g2 m6 {( f3 u# `5 _
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
6 U1 f4 R! b& |: K" t- W: w1.Which of the following methods should be used to determine doneness in a New York steak?
* G$ h6 J) W& w: R5 H1 J* [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)1 z) @6 Q9 |; i- k0 I6 o. E% x! V
A: pressure touch. 压力触摸+ I9 D4 @% }6 p% w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) k5 c( q7 ~- y/ g
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' v" ~: d3 k3 I( ?  q1 u0 s
A: acid  食用酸/ d  Q/ `7 H2 t
3.Vegetables are major sources of which of the following nutrients?
7 H& V$ w. j3 o* o蔬菜中包含的主要营养有哪些
6 y4 g& @3 o: D) ~4 Q3 f( cA:vitamins and minerals. 维生素和矿物质。% b4 x- Z5 s; l6 G; N
4.Cauliflower is commonly served with9 |7 o  |: Y! l: n9 e3 R
花椰菜(菜花)最常见和那种酱汁搭配2 b2 @% \8 w* ]9 @
A:Mornay sauce. 奶油蛋黄沙司
+ A$ `, G! T2 B6 r0 ], d# y5.Which combinations of products are found in pie dough?" S* Q% t! G1 h; n# c3 J3 y  F, W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 T+ Z, B$ g* x  H) ^$ B4 a
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 m1 `! _+ E  z0 {4 F6The French term for mussels is 法国语青口(海红)叫什么
8 ~6 \$ p( w; ^4 A% F) vA:moules.法语青口,海红) M# r2 Z3 c1 R/ r3 O$ l
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?2 y' g; M. E! n. R+ a- R
A:faintly fishy. 稍微有点似鱼味
- y3 s+ j6 r4 }  n5 o- S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! V( \& z( f  o3 Z  x" NA:2 days. 2天
1 x) P: S3 F) n$ P" j+ T9.What are the principle ingredients in ratatouille? 2 w% @8 M+ n1 ^4 D  f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), g1 i" n8 B1 R0 J1 w3 z
A:Zucchini, eggplant, green peppers, onions and tomatoes3 p6 ?3 g/ {4 [: X0 V
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 j: u1 z0 Y; p" x: M/ M1 }9 [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ r, U: l; U3 b( m) g2 H0 }
A:cook food in quantities that will be used up within 20 to 30 minutes.4 l5 H$ S/ G. N/ u
大批量烹煮食物要在20到30分钟内
, {8 w. n$ r9 }3 F$ ^' O$ Q11.What person has the authority to issue a Health Permit?
" Z" Z8 }; G2 x' V3 `4 L谁有资格颁发健康证(卫生证)。" l" q$ z" z1 m. X( m- Q
A:Medical Health Officer.
$ q+ K+ D( m& s  q1 v医疗卫生官员。! k' X* z2 J. s4 R4 `7 o- y
12.For what period of time is the health permit valid?9 J% i- ?/ l3 Q9 M
健康证的有效时间是多久?! r4 D6 [4 |0 B2 }0 d9 Y5 q% A. ?
A:12 months.12个月
/ c! Q: a) Z0 M; b- q' Y9 U) A& V13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 N0 s& G2 l& u* V- [4 E在食物和饮料准备区,通风系统换气的标准时什么
) |1 |7 i+ {" f( Q# {A:08 times each hour. 每小时8次
  [7 e: Y5 r; L# I14。The minimum temperature for manual dishwashing in the wash sink is
$ l( [" N  D; b$ M手工洗碗,洗碗池的水温最低多少度?# T/ \8 d' z2 X  x( \; y# V7 o
A:110 degrees F (43 degrees C). 43度
$ }6 a* G) V: y+ E* U# {- N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 }( \* f  i+ H6 \7 e4 I! F$ a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% K3 V, _$ g7 y. ^1 O; o% SA:180 degrees F (82 degrees C).  82度
1 |* U& {6 r1 \+ R% }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ I8 e# g6 p! ^# Q. e: p用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) Y# X6 a2 S( _# c" i! G
A:en papillote.  法语自己理解+ ?) c5 U* C0 e% C: Y7 ^8 Q; h
17。Wing or Club is considered a# B# B3 @' I, j2 ?( k
翼和CLUB 被看做是一种...0 L: A* O( N* r! o; D* O
A:Bone- In Cut     带骨切
' d4 V! m; L) v9 y( O0 w8 V18。New York is considered a   纽约牛扒被看做是一种
9 P5 Q4 T2 K! n) m6 HA:Boneless Cut     无骨切2 q  R- c5 n2 [
19.In general, a court bouillon for freshwater fish will contain6 Z7 Y5 p* o1 U+ e2 x; m7 y
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
3 Q7 c: q5 Y$ q  \) ?$ kA:the same amount of seasonings and herbs as a bouillon for saltwater fish., ~6 l- W% ]7 B; {2 O3 ?/ Y
和做海水鱼同样数量的调味料和香料7 M1 l$ Y) g: _- G* e6 I
20.Anise is very similar in flavor and appearance to
: `& G' E6 H8 g: y7 m( d0 D八角和下面的那种原料有相同的味道5 ]: S8 h5 w; S+ z- B
A:fennel  茴香$ h8 M% n; u; y3 H& y1 c9 r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* B! \+ N; P3 E; C2 G! ]' r! b& z
下面那种原料更像大葱且有平面的叶子
" g: Q. m6 B. ~. nA LEEKS  似蒜葱 (这边人叫京葱)8 H1 w( E, ^8 R4 n: S: G
22.Which of the following cutting shapes refers to a small dice
$ D8 Q' Q) v4 ]4 V/ s% W下面那种刀切形状指的是很小的粒(末)5 o1 n  ]' p9 v( T6 W% Z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 V, g% z* ~% H( f0 `23.Oil is added to the water for boiling pasta in order to3 {  u5 f7 j7 p- U8 d# r8 Q
向煮沸的pasta (意大利空心粉 )中加油是为了
! x1 N4 j2 ?. m) x4 ^' r. ~A:prevent the pasta from sticking and to minimize foaming action.
$ @& S2 G% H0 t, h$ o& U* _防止面条黏合并降低发泡。
# f/ T& v/ m# H& L+ S$ N( J24.Which pasta dish features pine nuts and basil?+ O( v# _( p( ]# z7 e8 b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), P( T& P! G2 C8 O7 L! X
A:Pesto.一种绿色的意大利面酱
  v) K% U$ ^  `- m# M$ N8 p- R) q0 M8 }http://www.tianya.cn/techforum/content/96/563836.shtml
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) [; B% r; z% B0 ]- Y25.Which of the following is a spring vegetable similar to spinach?
! L/ t8 a; Q- E) Z- R下列哪项是一个春天的蔬菜类似于菠菜?  l9 {* a. M6 C- {* h# E5 t/ n
A:Sorrel. 酢浆草。0 G" Y" v  z/ Z, `
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
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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:+ m. e5 [* a' b1 F! D' t! R. z: _' N! h
哪位厨师最早带来高水准浮夸的美食
" j4 D5 b, T( y) R& g4 NAAntonin Carême 人名 安东尼·卡罗美
- A! j+ q9 P' x. Z0 w% ]' d+ T% `. T% ^6 p5 D# S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- v( U1 C  `6 I! J6 \% X( g& i1 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s- W& I, d& D& s1 S2 e$ }# r, w$ |" CA:Cast-iron stoves         壁炉; k0 d9 T9 a) l, z  H) Z& ~
http://www.usstove.com/products.php?id=6
: m( m) Z- O# ~* f
0 l5 d! S7 p+ |8 S8 `28.The French term used to describe the roundsman, or swing cook, is:' }- b. B6 c* s7 w- i: I
法国术语,用来描述roundsman,或摇摆厨师是:, ^% f, t3 f8 J- O# j
A:Tournant   图尔南
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( a- l, h, k) L" _29.Another term for the wine steward is:5 [2 U6 [9 d- i8 p
葡萄酒侍酒师的另一个术语是:
( p* j" Z6 R6 VA: Sommelier 侍酒师
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/ X8 ~, h# f6 U30.Molds, yeasts and fungi are examples of a:  ?$ _! l8 q. b4 }& ~
霉菌,酵母菌和真菌是一个神马例子) O1 L* r3 X, I& L9 m2 n6 {) h
A:Biological hazard 生物危害
3 q- |$ x% W8 n& q6 P2 n, f8 j. [. ?6 h' C7 j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# v. A: v& w& ~6 k
根据加拿大食品检验局,食品的危险温度区在多少之间:
' l+ U% ?) |' s: |5 C+ JA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:  G0 X/ O: }/ c9 g$ S, A1 ]5 q
所有细菌生存需要以下哪些内容:/ ]3 {# {7 p, o) f9 C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 `2 z" l: ~$ Y9 ?; x

5 m, n9 _2 p4 b( j% g4 c33.Which of the following correctly represent critical control points in a HACCP system?( x' R2 p& W, F" _2 c% k  K+ L
以下哪项正确表示了HACCP体系的关键控制点?7 I: o* T9 y* l  l; b5 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ]# K. r  K- l. V' O/ n. H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 Y( C$ S  w" ^% \
5 L/ ?+ j) V# y; D2 Q
34.Which of the following is not an example of a carbohydrate?. o1 F- l  q9 z' _) Z/ k
下列哪一个不是碳水化合物的例子?
& X% S1 ?, ]7 o9 ]+ v1 ^A:Essential nutrients 必需的营养物质, x! ?& x9 M7 l$ |! K2 h

% g5 z8 N8 G3 [9 K) {  ?% y% R35.The process by which a liquid fat is made solid is called:5 m0 Y. {, V) H( _" w0 i9 ~
液体脂肪做成固体这个过程叫什么1 {, \6 j5 G) ]( I9 i
A:Hydrogenation  氢化& W% B. u+ l; Y8 H' {% ?
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36.Which of the following is not an example of a fat substitute?& ~7 v7 C' x" @% n0 g, Z7 b6 ^
下列哪项不是脂肪替代品的一个例子
2 w  W5 f5 y6 ^* {A:Acesulfame K  安赛蜜K表  U  P' z2 s+ }( m' r0 R3 q
! J' F$ Y3 ]( m, s5 d! C
37.Health Canada requires that a product labelled "fat free" contain:
: W  i9 ]6 |% D1 C& w加拿大卫生部要求的产品标有“不含脂肪“包括:% P# f- x* X/ [  X$ C9 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, Y; A' G% m* s) ]. d( Q38.Which of the following is not a problem associated with converting recipes?0 e( }  ~1 i1 }- e9 G& b1 N. z
下列哪项是不相关联的转换配方问题?
! y5 d  ?. v/ A0 S( C( mA:Unit cost 单位成本' [3 {5 T4 M" n1 h$ |) G/ [
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39.The condition or cost of an item as it is purchased from the supplier is called:
  w8 [" j8 P8 ^/ n7 k4 ]/ H从供应商采购的物品的品质或成本叫什么$ J% `( g# @" \9 v
A:As-purchased cost 购买的费用
; `9 b/ K1 F: o- U0 l6 B* q0 G7 R, Y( m" ?! K
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. n$ I6 h7 @3 S* W在新货到来之前用于日常所求的必要库存量叫什么$ g; U5 l5 h$ N. d) v8 e  \
A:Parstock 基本日常最低库存
8 x' x: Q  o1 A( M) Y) A4 U* H, P
41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 v. j* C) ~; S: i/ I5 T, M1 l' g下面那个缩写是用来表明正常库存流程?
' v; a/ V. e$ n2 \A:FIFO=FIRST IN FIRST OUT 先进先出2 f. Q$ L' ?0 H1 ^
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42.Which of the following knives is used to turn vegetables?
' |- {, s2 g* t8 c下面的那把刀是用来打开蔬菜吗?+ `7 C# h' Y, y1 T
A:Bird's beak knife   鸟嘴刀0 [, Q7 g; `6 V& _$ b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 a# U$ s2 B; k5 f5 v% N1 A* u
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43.What is an instant-read thermometer best used for?
9 `- j7 f# U1 v, @; S即时读温度计最好用于那方面?; V" v9 F' p  h6 T8 X- H  ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 J, c/ U, o$ N1 J$ w/ R: Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" q7 c, V6 \- V* r下列哪些金属材料受热均匀,通常用在铁板而且非常重9 w! O$ W5 Y5 V( d4 v5 a
A:Cast iron 铸铁
9 x2 k/ [7 ]* B" |$ X+ ]) b0 j2 T& F' _- q  K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) l$ y  O* O9 n4 g+ ]
哪件装备下面有一个可移动的碗和一个S形叶片?; a7 U# b! R# c" n2 [
A:Food processor 食品加工机7 J* r8 |8 U$ w8 S$ }! {' r
http://www.google.com.hk/search? ... iw=1263&bih=572% ^* D& A& b- J5 _: y; m
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46.Which of the following is not a rule for knife safety?' a" Z; l, [/ y: J& E. ]/ u+ h' T" \
下列哪项不是用刀的安全规则?
1 Z8 H6 G/ t$ _: o5 i; U, V/ ?$ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% c* S! c) s! y
5 [6 {# f& k# k& U1 M1 R! e- N! c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! p8 a9 d/ T3 g, \5 F/ l3 S* G. q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! I- l% ?2 |: d( ]6 |$ sA:RondellES   u8 b9 K" j! l+ ~3 z% O; q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Z+ [) Y8 O9 d

, q- c+ ?0 N+ t5 I4 A# J  ^: o48.Which of the following is a diced cut used to garnish soups?- r& I, D! L. _6 c+ V% i
下列哪项是切成小方块用于汤的装饰?
' o) O) ~% S0 v# r/ O* @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, F" }$ t7 |% g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. Z, s& }: ^; [, R+ F( o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!!——! @* O% E4 d& }8 W' ]0 A* j
A:Gaufrette : j1 O' J- ], d" O; n( ]' n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& {& T, d0 O4 j/ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 K$ o" G& t  O7 L& l: VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( y& E4 ]1 A/ Y
! X; K5 V! g: r, _  m! H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 X8 B& N+ H  {
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 ]0 ?$ ?) |& G& \( V1 i" ^! C$ V
A:Cilantro 胡荽叶 香菜
) u$ M+ W7 c4 e! Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! x* }/ c  }; Y: e7 O! _

% K/ `- i* {8 s0 \3 ^" h7 ?* S: ~60.Allspice is made from:( i% x6 G3 P1 V- d/ T- y) X! c
多香果,  多香果香料是什么
5 l- a1 Y7 k- k. c8 K8 n; mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# D' b6 [$ G  F" r( h* E2 B: WA:A dried berry 干浆果9 z- _4 `- L) P$ Y/ t4 h0 ?

4 s0 @+ o! }0 V6 d; o61.Which of the following are used to make a sachet d'épices?4 r# n6 v8 i# a) ~4 }
下列哪些是用来做香包德épices?* G  x5 x) D+ Q4 p. E3 ?, w$ I; o
http://www.sachetcatering.com/
! W7 R4 w" U* H6 D( d- A  UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) H6 b  O1 b$ Y0 H2 w4 l0 J3 v' v
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62.Which of the following condiments are not soy based?
9 O, Y( r6 j* q  X下列哪项不是酱油调味品的?( a" f) L( K- }) j
A:Wasabi 日本辣根% q0 S" I% A" u9 P% g: M/ c

( t1 {3 Y1 R7 v. Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 G+ K7 `4 |9 e9 |7 N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( a( J" I1 @5 Z+ X; H2 IA:Pasteurization  巴氏杀菌
3 k; v9 \( F- [8 y, a! _3 S0 p
# o8 J, {. s5 A. E9 e# l  @' |64.Which of the following steps is not the correct procedure for whipping egg whites?
% X7 Z; v3 s* o# j5 D* G下列哪个步骤是不是正确的蛋清搅打程序?
8 l4 x4 r( v& wA:Allow to rest before use. 允许休息后方可使用。
8 ~8 d% x0 p, y6 D' b& Z4 h. N3 r0 t( Y- b/ x, x* U
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ R& z" S& b: V* p9 l2 z- u9 h) D
A:56g and 63g 56克和63克
7 F  z! |% e" S( F/ o7 B( d& i5 {0 e7 k
66.Evaporated milk is a concentrated milk that is produced by removing9 V/ J3 p0 A2 b0 P
炼乳是一种浓缩牛奶 是去除什么做的7 B9 r, I" P  R8 I9 n/ Y
A:60% of the water 60%的水$ Z% U! ]2 `; P
5 E5 B# H, b' E  k" }* l5 {7 h
67.A method of cooking that transfers heat through a liquid or gas is:
) z6 X5 Y$ [; l- ^* `( |9 e* }) D( o一种烹饪方法,通过转移液体或气体是:
2 [# x1 l6 x) D; }* ~A:Convection 对流1 R! H# r" M4 Q2 H; s
- q; C% J5 ~4 L6 Z3 w1 b# [
68.The cooking of starches is known as  烹调的淀粉被称为  s% N/ Z$ C( R! i' ?  w! J
A:Gelatinization 糊化5 A% Y4 F; {' O/ g8 \2 l# f
8 R- h8 Z& N' r- g) U
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' o7 P: B9 ?3 w1 S, ~" {2 OA:Braising 烤
. e. {) s& ^$ D9 L
% `9 C" {3 ?" \/ U70.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:& r- i8 \( z& D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* M: G: E6 Z' w+ O2 y, a; _

" `/ V9 Y; P/ ]' Q" F& a1 e( ~% ?3 U; E71.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/ b/ |" b/ ?# Y8 Y% d- I6 \0 ~
A:Fumet 原汁& v4 W, W3 C+ ?# I

2 s; s1 c4 h  u" W6 x72.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7 }, ^9 n8 U* K6 w5 }$ [$ o
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) }7 w* y0 K# s: Z0 V2 n; J0 f9 L" p! O# L6 t0 k. o
73.Which of the following is a principle not used in stock making?  ?+ i6 y9 W$ ]
下列哪一项不是用于制造高汤(低汤)的原则?' a+ O/ }+ r" f5 Y# Q
A:Start the stock in hot water.开始在热水中操作7 Z4 P! K# |2 I
9 q8 J2 `& k3 C' T4 T2 W2 \
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7 P3 c, Q" X+ Q1 L* \- `9 j# i0 t5 j
A:Remouillage 法语熬汤
. m5 H0 \( l' q0 ^: u- L6 Y* Khttp://www.haibao.cn/blog/post/176242.htm
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