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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。
& C) {6 ?9 t# Q! ~% X! v5 `
$ [( l8 E& D/ 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。
5 r! _" U9 K; w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* W3 P. N" y! \# Y4 }4 h* w# ~
1.Which of the following methods should be used to determine doneness in a New York steak?) T- z3 k+ f; B9 d" r  ]4 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)1 F4 r8 e" i4 _# u' F
A: pressure touch. 压力触摸
9 O. R- Z6 }; z0 U6 G3 o7 Q4 t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ j  Y+ f# t( I! u9 X9 t
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& w; d$ z# |7 w0 M
A: acid  食用酸
- }8 l- M+ T- I0 b) p3.Vegetables are major sources of which of the following nutrients?5 m, D- U3 r% }* X  f7 P
蔬菜中包含的主要营养有哪些/ X# ]" R, t: a( k' \/ A
A:vitamins and minerals. 维生素和矿物质。/ d: E) K; O8 j+ B6 I$ j
4.Cauliflower is commonly served with. S2 r3 f) b$ Y7 `% e, e. z
花椰菜(菜花)最常见和那种酱汁搭配
& U( _1 Z- s! f# TA:Mornay sauce. 奶油蛋黄沙司" a  r- H. _9 e, }3 Y* O- N* n
5.Which combinations of products are found in pie dough?) J# A5 q3 Q* w% ~' k2 ?* c0 I
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 X8 j3 z( r$ i/ R( _9 h0 C! a# QA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ e- [; m+ m; G  i
6The French term for mussels is 法国语青口(海红)叫什么/ i! w  L& V6 }9 D
A:moules.法语青口,海红% f/ A0 D  b3 n- W/ K8 W: q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 c, ~; ^: s+ X0 Q) R& j3 ?A:faintly fishy. 稍微有点似鱼味& s5 l0 v* b. w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ ~9 }2 V2 C2 fA:2 days. 2天
/ s9 T- ~! B( P8 C2 c& q9.What are the principle ingredients in ratatouille? ! r4 G& O9 I8 {' q0 L( A( B
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& W. S* N- ^) m9 \7 E3 C
A:Zucchini, eggplant, green peppers, onions and tomatoes4 ]8 x2 j3 r, u. [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 U8 \4 o% v& F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! ~% b( q2 R) V. ZA:cook food in quantities that will be used up within 20 to 30 minutes.# Y0 |" v: Q+ S2 N9 e6 F! R' b! j1 u" x
大批量烹煮食物要在20到30分钟内
: w3 {  v7 n. a: m7 g; h* \11.What person has the authority to issue a Health Permit?( v  ~: C* Y: ?
谁有资格颁发健康证(卫生证)。
0 e' K% x$ T4 K+ }! P, E3 O4 SA:Medical Health Officer./ i8 {2 _" A: R& D! ^; t
医疗卫生官员。- b" x% v$ Y" X0 S7 A0 s: K
12.For what period of time is the health permit valid?0 M. ~( |+ [7 @) n0 K/ `+ w7 w
健康证的有效时间是多久?
) G! D4 k! i0 `" uA:12 months.12个月! X4 V9 |% _; @* ^7 _+ s8 n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) m+ x: C3 s% B" Q7 `在食物和饮料准备区,通风系统换气的标准时什么0 S# @0 R' Q4 l; m
A:08 times each hour. 每小时8次
% p5 a3 n0 Z' ~9 A1 w; f) d. P14。The minimum temperature for manual dishwashing in the wash sink is
, q2 F7 J, |* b) J! `+ W手工洗碗,洗碗池的水温最低多少度?
3 P3 {* {8 ]/ \* q% w; }A:110 degrees F (43 degrees C). 43度
) Q  o1 F# d3 Q  J+ f15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( Q" ^" o* `  z7 O$ d! w1 G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 T3 o+ H( T# P- p: |% tA:180 degrees F (82 degrees C).  82度
9 ~! M2 D% K4 T6 c0 ?. X) k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# g. H' l- c7 w$ L+ l$ f5 D3 i
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 w) G  w; i) i8 {6 t5 g1 a) gA:en papillote.  法语自己理解
. I! k/ s5 U' `$ Z& T3 n17。Wing or Club is considered a
  l& D6 O' |- i( d翼和CLUB 被看做是一种...# h. t# C  w( F. F# j" ?
A:Bone- In Cut     带骨切
: h. s# v8 U7 J1 s18。New York is considered a   纽约牛扒被看做是一种( p! t5 w* k' q4 u8 w' `: n
A:Boneless Cut     无骨切" U( Q* h1 T# e- _: x, Q# \
19.In general, a court bouillon for freshwater fish will contain
& D/ Q( i# g2 z4 |6 R/ I* I  e( q& 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6 l$ |# u# x+ ~# f- g* x
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' e# x2 A5 b/ h2 i# O0 n) i和做海水鱼同样数量的调味料和香料/ X& e1 P2 E' o: ?, o) v
20.Anise is very similar in flavor and appearance to
" s: F$ c6 o6 @. J. w八角和下面的那种原料有相同的味道- R6 d/ f- Y5 }0 D
A:fennel  茴香. ?; N7 S( h' [6 j8 w5 ~! b8 a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ V) ~% I- L: ~7 R
下面那种原料更像大葱且有平面的叶子
+ D, C" S9 t1 W( g+ sA LEEKS  似蒜葱 (这边人叫京葱)& C' W; J# d7 r& b- k6 t9 s
22.Which of the following cutting shapes refers to a small dice
0 v# ^4 q6 P% c! n" Q/ @6 P下面那种刀切形状指的是很小的粒(末)2 S. b" Y- X! H9 f& V. o$ [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- Z+ d( w- k3 p
23.Oil is added to the water for boiling pasta in order to
2 y1 j# d+ _# C" N  `/ v" u  A9 o) F向煮沸的pasta (意大利空心粉 )中加油是为了
! S& i# a- G6 o) r# ]A:prevent the pasta from sticking and to minimize foaming action.
  _. s' G: Z+ w7 y. l, b1 G9 A5 E- Y防止面条黏合并降低发泡。: w7 w8 @" M2 w/ f) W* t8 u
24.Which pasta dish features pine nuts and basil?4 A& C  B- G+ X) [% x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' F: e2 D1 K  y2 TA:Pesto.一种绿色的意大利面酱
0 {# C3 H! F/ V2 R% Q. M( W: n  lhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?( d/ l! R7 Y; `8 S
下列哪项是一个春天的蔬菜类似于菠菜?
) P4 ^7 L3 E4 G6 iA:Sorrel. 酢浆草。
! u* l- L8 T9 ]; mhttp://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?
鲜花(33) 鸡蛋(0)
 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:
' Z4 w% o/ G! l; ^: I- G0 C  d哪位厨师最早带来高水准浮夸的美食
! [6 d" ?1 q+ `3 D, \. RAAntonin Carême 人名 安东尼·卡罗美
+ x% r$ N2 M6 u
( k+ h+ l* ^8 ~/ s2 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 D) \0 q2 S8 H: D* `9 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, Y4 w& B. ]1 Y# B5 I& M. d( H, ]
A:Cast-iron stoves         壁炉8 \* p* K" X1 `5 F1 N* s# U9 C
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:/ [! {/ @1 D- x# l1 H6 S
法国术语,用来描述roundsman,或摇摆厨师是:
0 @4 g$ @# o% ^$ J$ w. [A:Tournant   图尔南" V% `( h4 {" H+ b& c5 V& S

0 f1 _5 U: O! O' J; w29.Another term for the wine steward is:
8 A% n: Y% [  u葡萄酒侍酒师的另一个术语是:  ]* g5 X5 E# N( y0 y' g
A: Sommelier 侍酒师4 I) Z0 M$ d# P, v; x# `- c( I
" m' |7 i3 H9 o6 g' v' E) U. y
30.Molds, yeasts and fungi are examples of a:
3 I' v9 X# n2 F7 p0 s# C霉菌,酵母菌和真菌是一个神马例子
* Y$ U2 n; g. o1 w6 K" jA:Biological hazard 生物危害
+ ^$ L0 O4 `5 N& A; A& d5 F( t- U- y/ H4 E5 D/ }: F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% h& o+ _- Z, |& [5 v根据加拿大食品检验局,食品的危险温度区在多少之间:/ a! V% l0 |: R" ^  X1 w
A:40° and 140°F (4–60°C)     4-60度
6 C$ x0 l& N' E2 C; ]! w8 O8 }9 A: i1 |+ [! }
32.All bacteria need the following for survival:) m3 [3 F( f+ `' S& ?1 z' ?
所有细菌生存需要以下哪些内容:
$ {+ P$ Q7 Y3 K) H1 w# PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ B* S4 P/ x. {2 i( I: ?- s# U! g* \! I; }5 z! D( R
33.Which of the following correctly represent critical control points in a HACCP system?
( b2 s6 j; p0 o; h; W( B以下哪项正确表示了HACCP体系的关键控制点?8 Y7 x# J2 J# O4 q% I0 v$ M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! J8 o* i3 W+ H# |食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( t2 z; r7 S) @% v+ E% S, G  ?* X/ q8 Q
34.Which of the following is not an example of a carbohydrate?: Q) |3 n8 f. ?% k: ~
下列哪一个不是碳水化合物的例子?
/ q% t% A( @0 V% C* ~A:Essential nutrients 必需的营养物质; E) T" c( w( g% Q
8 c7 i1 y# h; b2 e6 [
35.The process by which a liquid fat is made solid is called:0 C1 B% D" g% h! M+ V9 Y
液体脂肪做成固体这个过程叫什么. t* L( `( G. a+ ~
A:Hydrogenation  氢化
, r* B. J  A* a! B$ |: _7 N: h! [# K) u/ U
36.Which of the following is not an example of a fat substitute?
( ?3 q% L5 t6 g( q下列哪项不是脂肪替代品的一个例子
: U4 ^1 r' \+ v& b7 sA:Acesulfame K  安赛蜜K表; P' h) m5 j. `! A3 i5 ?
" L& U  @8 z) F3 f& ~% H( m
37.Health Canada requires that a product labelled "fat free" contain:3 w% M% C' ~" l5 s: c7 W: Q
加拿大卫生部要求的产品标有“不含脂肪“包括:$ j* |3 Q4 f4 o( U; D$ @( h9 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 B5 z2 i/ M8 r5 S: I5 B! l# |7 |$ d3 I8 m6 X3 m# w
38.Which of the following is not a problem associated with converting recipes?
6 t8 a; e& `6 |: |- _5 c) d$ g: ^下列哪项是不相关联的转换配方问题?. B8 f  L, ~4 [6 _* V' z
A:Unit cost 单位成本5 U* G1 Y+ X2 E! J' G8 _

7 \+ X/ @' X  |0 }4 C0 Y39.The condition or cost of an item as it is purchased from the supplier is called:
/ ^' ]$ @; Z+ X/ G( m8 ~从供应商采购的物品的品质或成本叫什么7 Z4 q" _8 l  U. p9 [0 ?& ^
A:As-purchased cost 购买的费用5 r& E% l4 I  ~6 O+ N" N

3 [5 Y9 M/ S5 C& ]. }40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ L  k' A1 c# }在新货到来之前用于日常所求的必要库存量叫什么
7 T1 g3 e- s5 {. e: vA:Parstock 基本日常最低库存
9 B& Q6 w7 I0 h: i) R. P
2 R! L& C3 Z" b/ R% @$ T41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 T9 v- b) b- \5 Y6 M下面那个缩写是用来表明正常库存流程?
& z8 x. k# r, P  g; c4 C  W# QA:FIFO=FIRST IN FIRST OUT 先进先出' M7 f$ L6 m) J0 B: F5 Z
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42.Which of the following knives is used to turn vegetables?+ y7 p# B1 ^# J: M" m/ c* _8 w6 ?6 g
下面的那把刀是用来打开蔬菜吗?
+ C% [+ g3 x/ l- {4 ], NA:Bird's beak knife   鸟嘴刀
5 R1 [5 J% o% M0 |& t: ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 L+ I1 W$ D- I2 @' P

, b8 ^  b* A, g4 [. `43.What is an instant-read thermometer best used for?4 b% a$ T+ G$ f5 Z+ j
即时读温度计最好用于那方面?* M5 _* ^% X* d9 X% G) e
A:Checking the internal temperature of a roast 检查被考物品的内部温度( E' E# B7 A9 y

0 \9 b/ v9 ]# r8 l3 [& g' l, Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ~0 D9 c5 {/ i1 I' N& J3 e下列哪些金属材料受热均匀,通常用在铁板而且非常重8 Y4 B3 \2 E+ i7 x' ]- c- z
A:Cast iron 铸铁3 X$ u$ g6 x* A

, c5 ]+ z6 c! B3 B9 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) I2 a! G: X2 n# H: g, S
哪件装备下面有一个可移动的碗和一个S形叶片?& {; A; K4 E/ u+ q* j3 m$ _  e
A:Food processor 食品加工机: r3 M0 o; W6 P" U+ \8 t
http://www.google.com.hk/search? ... iw=1263&bih=572# `' j- S. N3 Q5 W5 e  W

! G2 Z3 O1 o" K: ?46.Which of the following is not a rule for knife safety?- U9 v9 [! t9 @# B/ Z) c6 ]
下列哪项不是用刀的安全规则?# D  R9 I1 H! S8 _' a2 D, b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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1 H" \* ~$ z0 c7 x# S$ U0 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 i9 m0 t! v: [+ [* E: d
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 y2 o! }" z9 ^- t+ l5 ?8 W" w) qA:RondellES ) B4 t6 |4 l2 I; P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! {2 T8 C& [8 u3 A! f. G; l5 N48.Which of the following is a diced cut used to garnish soups?! s. G4 r5 a5 @' l$ J& a
下列哪项是切成小方块用于汤的装饰?
5 R. x* V" l# p% UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 t" \2 L5 [; D' L" E) \9 A# b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ c0 p$ T; w8 }8 C2 i4 i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!!——
( F$ Y* N: I' z$ ~" j4 FA:Gaufrette + K! J% E: j& w! ]5 N- v1 P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 G- C" Y0 f+ e- J2 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# D1 N. q/ C" t; q" m) j9 PGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ y! I" ]$ \/ V9 V1 q( K; t2 ~& {- T, P: 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)( M: T$ ?6 j+ c: U) G5 ~; q
A:Cilantro 胡荽叶 香菜1 Q$ Y6 i$ Z1 ?+ a- l  w. p" j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
: `0 t" R( M- Q 多香果,  多香果香料是什么, e* m# H& Q7 O4 ~( o! y! q2 T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  v1 B9 R7 c: b: F; J  v
A:A dried berry 干浆果
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1 I$ t2 _7 V6 H3 n5 p! W1 B61.Which of the following are used to make a sachet d'épices?: h; }- T* T' y
下列哪些是用来做香包德épices?
9 ]& t8 R& W" G% lhttp://www.sachetcatering.com/# I/ K- ]2 S. [5 ?+ I2 ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, `9 Y6 x4 n1 E+ Y

: c4 m. K( K5 Z62.Which of the following condiments are not soy based?) L7 B" S$ k9 v- F$ ]
下列哪项不是酱油调味品的?
  d8 P% i  o. [/ bA:Wasabi 日本辣根# m& s& u4 A+ @3 p

6 S+ ~- Q4 H$ t7 Z6 x+ ?) c, b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 N0 g7 V; ]4 T  s; T+ _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:  T! g" ^$ x  D. Z0 C, z
A:Pasteurization  巴氏杀菌
9 Q' [5 H& j- y6 Q- z
% `8 z8 b2 a; k) k. W, `, U* t64.Which of the following steps is not the correct procedure for whipping egg whites?' ]# R' B4 D4 `
下列哪个步骤是不是正确的蛋清搅打程序?
5 j6 ^3 Q5 w: N8 T5 S* n% ]A:Allow to rest before use. 允许休息后方可使用。
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8 f4 `, ^" U. M& @0 X65.The weight of a large egg is between:一个大鸡蛋重量介于:, M$ o/ {+ @, b, c. I  \8 y$ A/ v
A:56g and 63g 56克和63克! ]& M: A. L: E' a- Z( D3 E$ k+ `

/ x) A. l+ L2 [8 c66.Evaporated milk is a concentrated milk that is produced by removing  C& [$ ?6 o3 j# Z- e9 F8 B+ t- t
炼乳是一种浓缩牛奶 是去除什么做的
) ~$ Q7 d- F) h8 `% z$ pA:60% of the water 60%的水& a+ f' w  x' C

, {7 B! q& g& E9 n( f8 U$ i67.A method of cooking that transfers heat through a liquid or gas is:4 t4 @. T+ ]% V/ \0 m' S0 {# b5 f5 q, F
一种烹饪方法,通过转移液体或气体是:
+ F. }/ ?& ^% C  \7 S# s7 U7 `A:Convection 对流
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' c5 E' s1 y. ?( I68.The cooking of starches is known as  烹调的淀粉被称为
, {, p! M- w1 _: Z; A- _A:Gelatinization 糊化
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5 ~1 }8 K, A# L+ ?" }4 u. j! ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, \7 X. p4 N; e% o2 m& W* f- a! JA:Braising 烤
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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:
) d8 o: Q$ g1 h7 H) j4 J) nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  i/ i9 Y; X2 |- b* _! n

7 `% n- W8 l; \1 x" }  X71.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
4 `. D% [1 g/ A1 k/ L7 w8 fA:Fumet 原汁. H) A- O; N" x; m9 E
6 p, d# Q' x8 s/ p" l. j6 U
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
; ~/ G2 [; u) O$ x4 O. J# SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- s+ H$ z2 T9 u6 o2 S73.Which of the following is a principle not used in stock making?  P2 @2 y8 u% E; v& B! {; E
下列哪一项不是用于制造高汤(低汤)的原则?' [: _4 g4 x/ \8 K# _& t4 Y
A:Start the stock in hot water.开始在热水中操作
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6 U( ?% s5 a6 a74.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2 x. R. G. ~- T, G0 z  ~3 ^
A:Remouillage 法语熬汤: _3 g  d. J' a4 m+ u" o1 H/ k: ]
http://www.haibao.cn/blog/post/176242.htm
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