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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。
  I9 o" R+ m5 i/ P/ B
$ \# Q: u/ c( ]( I+ k% J/ Q  i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。
: P. r7 z) y$ V( 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
理袁律师事务所
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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
! }+ e% u, ~* h* X7 N1.Which of the following methods should be used to determine doneness in a New York steak?
8 I5 ?5 N: B* p. U, 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)# a9 \( D$ O: e. A
A: pressure touch. 压力触摸1 w- g2 A8 S  X% V" u3 n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* h  V# W% w! i% 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* U! b# R7 s7 R6 T% h' s$ F
A: acid  食用酸
* h1 Z# n7 p9 q7 x- L3.Vegetables are major sources of which of the following nutrients?
0 M$ d% G7 R0 c4 O$ N蔬菜中包含的主要营养有哪些( [& M" v  Y, a, P9 I. x# `3 g
A:vitamins and minerals. 维生素和矿物质。8 ?, P2 g1 |) S% N, F* {2 u) x9 F6 w3 N
4.Cauliflower is commonly served with
( v/ C( p# W+ e$ v; s! t3 s- a% d) S花椰菜(菜花)最常见和那种酱汁搭配
7 I+ v& i8 Y4 a% ^A:Mornay sauce. 奶油蛋黄沙司
) }( b' ^% ?" j$ u' C5.Which combinations of products are found in pie dough?  q7 K/ [# q$ e, b% R8 b: v# 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??); u4 I9 c& ?/ p/ L5 e% |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 I) j4 H. E" K6The French term for mussels is 法国语青口(海红)叫什么
. `3 X3 ^! x# ~# y( DA:moules.法语青口,海红5 }) g0 {3 y- h9 l, D4 o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?/ P# `: C5 Q+ v
A:faintly fishy. 稍微有点似鱼味
# ?4 U5 z6 a3 O8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 j- l: g! H% {: Y; `/ G# cA:2 days. 2天
  J. O! I: n$ ~2 e/ d% U5 t9.What are the principle ingredients in ratatouille?
9 \. j: g* @# F5 F' O* a6 U炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" Q% B' I0 C4 J1 Q. eA:Zucchini, eggplant, green peppers, onions and tomatoes7 [: M! e8 x3 R. G7 X* ?- b$ ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
) ]) i7 h& s+ h! h8 c6 e% x: a10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% ^$ g$ F6 X& v& f. l% B. f2 OA:cook food in quantities that will be used up within 20 to 30 minutes.
! o2 E- q& O7 J; v4 h大批量烹煮食物要在20到30分钟内
2 z- I+ m; {* R2 z! {9 B* T4 b11.What person has the authority to issue a Health Permit?2 t- Y4 e; E* I" ~
谁有资格颁发健康证(卫生证)。9 [5 u0 }# w# ?' b  m# W
A:Medical Health Officer.5 |1 O5 G0 P/ L' R" k8 A
医疗卫生官员。8 B; L/ u  a" W, g* T2 q! T# Y  S7 x
12.For what period of time is the health permit valid?8 o  d% u6 L+ t" D% n' A1 c
健康证的有效时间是多久?
4 n. G2 {" P2 y3 f6 O7 A, IA:12 months.12个月) A2 g4 p3 _% J9 V8 c% x( ?% a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, @  q0 e$ p6 o% Y在食物和饮料准备区,通风系统换气的标准时什么
9 j6 Z- h- D5 U! jA:08 times each hour. 每小时8次
; x5 [7 B2 {* U5 R& l3 ^& l( B4 _14。The minimum temperature for manual dishwashing in the wash sink is
: ~/ N  s6 [7 e  l+ w0 k手工洗碗,洗碗池的水温最低多少度?) |0 Z2 E/ c, h* Y$ U1 ]" ?
A:110 degrees F (43 degrees C). 43度5 @) ?. ~: U0 C
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; r/ Z% K5 Q% m' C- I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' R" z/ V- s3 E& U3 Q
A:180 degrees F (82 degrees C).  82度
: j" G5 k. Q* Y; _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 a, \  T/ X3 g. l$ \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ d& \8 ]5 Y' E: s9 |7 |A:en papillote.  法语自己理解
: k3 t1 b9 w8 N2 B& \; V. @17。Wing or Club is considered a
% ]! b4 E/ R; `3 r翼和CLUB 被看做是一种...
4 b4 c- W2 H5 D4 ^) w1 m6 b7 nA:Bone- In Cut     带骨切9 ^, V1 b. O' Y* i) ?% e9 X
18。New York is considered a   纽约牛扒被看做是一种
# Y" F7 u* ?3 ^! }. J* D# QA:Boneless Cut     无骨切
3 t' Q+ ]  @6 S' y9 r- Z4 l$ `9 }19.In general, a court bouillon for freshwater fish will contain
5 G! }/ m6 G* x: b1 {0 j& B2 p/ c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1 j/ F' j9 d3 G* S  Y* D9 v& f: W, {4 e
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* c+ [0 ^/ m2 g7 D2 e+ x
和做海水鱼同样数量的调味料和香料- v9 k. o/ p# `5 z
20.Anise is very similar in flavor and appearance to
$ l/ q7 J: F6 `# Z4 C3 k八角和下面的那种原料有相同的味道# W5 U3 T8 }1 l! A3 k2 B
A:fennel  茴香
& W0 s5 p3 j0 I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 A$ q& u5 }4 Y+ _; a! P
下面那种原料更像大葱且有平面的叶子
0 K" Z: X0 W9 K) c5 \A LEEKS  似蒜葱 (这边人叫京葱)( ?) j3 v8 Z4 a9 L1 `9 V- V! F
22.Which of the following cutting shapes refers to a small dice
) j) E4 k7 n+ s6 Y3 C6 W下面那种刀切形状指的是很小的粒(末)
; Z! ^, p) P0 a7 U# t2 S: ]A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ x, w+ |0 N2 z5 W1 `7 e- H. M23.Oil is added to the water for boiling pasta in order to
1 L- ?4 V1 F$ z1 |6 ~1 {向煮沸的pasta (意大利空心粉 )中加油是为了
1 v! a3 D* R6 {. `' _/ }A:prevent the pasta from sticking and to minimize foaming action.
/ f! p- X7 i: D& \4 c5 P$ t防止面条黏合并降低发泡。+ Y( w1 V6 T$ H4 r  }
24.Which pasta dish features pine nuts and basil?' u, f. @  w1 c3 _0 L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  p# W- G* u6 H+ yA:Pesto.一种绿色的意大利面酱
+ d) n! _( y5 g6 z3 W1 e" |( T) Y1 f# chttp://www.tianya.cn/techforum/content/96/563836.shtml+ `/ V9 O7 z& V( ^: \

8 I3 E) q4 ]3 H2 f25.Which of the following is a spring vegetable similar to spinach?
. V% B$ X1 h* C0 T( w下列哪项是一个春天的蔬菜类似于菠菜?
/ s5 O, k1 E& @1 q/ H5 yA:Sorrel. 酢浆草。
: K  v4 m( T1 i* Ahttp://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:
# P" G  g( [) A) C4 |' e* z哪位厨师最早带来高水准浮夸的美食
' R4 u) \+ \: T, Z% mAAntonin Carême 人名 安东尼·卡罗美2 }( ^7 v5 k" v9 v0 K

+ h0 O, U' S: H# a1 Z1 @* F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ Q; F7 g" o/ {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ }3 w- _: F7 W* W( U3 v) h, _
A:Cast-iron stoves         壁炉
/ K& ], N4 f$ m) }' }; J/ f4 \http://www.usstove.com/products.php?id=6
1 P; W6 ?+ @: ]8 }2 l. K. M1 r( E1 K) s
8 D* n& g& y4 L28.The French term used to describe the roundsman, or swing cook, is:+ R& d7 k) u; C2 q
法国术语,用来描述roundsman,或摇摆厨师是:, U9 w: b' P  ?1 y$ v( Q* x' J
A:Tournant   图尔南
8 w9 d( r- t8 A. {: L$ p5 s) ^9 D4 i1 e" k2 W4 s% `
29.Another term for the wine steward is:
* {! D6 G# N6 a1 D/ w! J" W葡萄酒侍酒师的另一个术语是:" u. w( o  s, S+ Y$ X1 }' C
A: Sommelier 侍酒师- m! `: S# ^6 I  W8 D. n6 z7 k: d
$ j8 i/ t4 u0 V. q
30.Molds, yeasts and fungi are examples of a:' p2 V; E3 W; X& N6 G. w
霉菌,酵母菌和真菌是一个神马例子
& i$ G, c$ v3 P) V0 ^1 oA:Biological hazard 生物危害3 H6 a* K8 }. K. G/ K; V

$ W6 H, |# w9 R, m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 I5 {3 t' {, s. F; Q/ g根据加拿大食品检验局,食品的危险温度区在多少之间:
+ Q( X8 H0 n7 h. d! W4 CA:40° and 140°F (4–60°C)     4-60度- a$ e2 v+ D  J% m2 t' J) V3 o
1 S: q9 T( \/ n7 P* Y  n& |
32.All bacteria need the following for survival:
' Z1 K7 D  ~% k4 ?# W" Q所有细菌生存需要以下哪些内容:
: B  Z" ]) W: WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. j- ^* C( K* g

" }2 V3 P  _7 [3 V" R3 ?; ]33.Which of the following correctly represent critical control points in a HACCP system?
. Q7 N( U5 @4 s+ X. D- D3 k4 w7 `- h以下哪项正确表示了HACCP体系的关键控制点?
5 ]3 F) ~: f' ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 }- W2 M8 |& Y, W$ y  w8 J- V! |食谱,接收,储存,准备,烹饪,保温,冷却,再加热, l" _2 z$ i8 a1 j* [1 B2 `3 A

$ R% ^/ u8 ?1 [0 s" f. c34.Which of the following is not an example of a carbohydrate?
5 }8 V! m; @: \2 F$ u! h% M1 m: w下列哪一个不是碳水化合物的例子?8 c2 S: }" S, _5 K; d  F
A:Essential nutrients 必需的营养物质' A6 R) U7 o, z' W

/ x1 ]: V# i) e: }8 r: M35.The process by which a liquid fat is made solid is called:
+ [3 r8 A5 `& Z液体脂肪做成固体这个过程叫什么
  K2 t  X& w7 IA:Hydrogenation  氢化
4 K! s4 X( N4 ]8 [" H; v3 z7 C. }. N0 u3 }2 S2 T
36.Which of the following is not an example of a fat substitute?
. ~3 ~* s4 ~" U( o1 f7 s下列哪项不是脂肪替代品的一个例子+ u; D, J) i. N1 J' M4 g3 v
A:Acesulfame K  安赛蜜K表0 m* I6 c# k! }. `; ^

$ T$ b1 W+ t+ Z+ ?5 v, Q% Q37.Health Canada requires that a product labelled "fat free" contain:( o; o% k5 y* I) J( e9 X2 C0 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 T! T/ Q4 J* |* z- Y$ j/ WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) X4 [6 ^, ^& V2 J
/ c' {. _0 Q8 ^38.Which of the following is not a problem associated with converting recipes?
# Z/ _, Y) b% x6 w( a下列哪项是不相关联的转换配方问题?1 K4 L5 e+ }( r$ I: }# ^( b7 x
A:Unit cost 单位成本
% T6 ~( Q" X$ G  ^2 a
5 B5 a5 D8 @, s39.The condition or cost of an item as it is purchased from the supplier is called:7 J' t+ M' v8 Q/ c# z8 J
从供应商采购的物品的品质或成本叫什么* c8 g9 F3 C2 [/ h" d& I
A:As-purchased cost 购买的费用
6 S: o* ~9 D9 y. x+ ]- V0 Q0 r! e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 f7 F" C+ m) E在新货到来之前用于日常所求的必要库存量叫什么
, ~" K, g& e9 D7 z+ R+ I: jA:Parstock 基本日常最低库存
- h4 n8 w9 @* I4 J# @% \2 t
% P5 l, q3 I) U3 t- A& e  _41.Which of the following abbreviations is used to describe the proper rotation of stock?# j7 b6 u' P/ D; @+ b. d7 ~5 j/ e1 e
下面那个缩写是用来表明正常库存流程?9 V3 t& p5 V% ]7 V0 k5 b3 j& i
A:FIFO=FIRST IN FIRST OUT 先进先出
: d' s3 x/ Z* T, U4 C. e( V  w8 R
5 T, Y  i: Y; |+ G! r/ U$ ~42.Which of the following knives is used to turn vegetables?
; K5 C+ a7 G- y; t5 \% t下面的那把刀是用来打开蔬菜吗?
# G  K* g% a! BA:Bird's beak knife   鸟嘴刀
: e: y- B: |- H# Q( P& }  [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: N' p, P1 G2 R" t5 {8 k
+ C' A) c& m% f& X5 z. @
43.What is an instant-read thermometer best used for?" C; ]! j& t2 L* e6 ^  t
即时读温度计最好用于那方面?' @2 i; ~( s4 J/ k* Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度& o0 n! a; y/ d: _

3 A6 Z0 n: E6 }: c$ _; Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* K# r7 Y2 m; w. |  o& ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 K6 T- ^9 s$ ~+ }7 BA:Cast iron 铸铁! \  f4 O7 \4 v/ g0 d8 ~

/ z0 o4 P$ C' S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 w/ S: o5 X, i( z哪件装备下面有一个可移动的碗和一个S形叶片?3 M7 j" ?0 c9 m
A:Food processor 食品加工机- e& U6 e& @1 x& `
http://www.google.com.hk/search? ... iw=1263&bih=572
3 C% @! J  P% G9 A7 L" B  N! F0 \+ ^2 L% j# Y( k$ G5 e1 U
46.Which of the following is not a rule for knife safety?
- `: w8 Y0 P6 f2 o% i下列哪项不是用刀的安全规则?7 \- O8 U6 U/ e7 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. M% A" z" ^# }; `( [9 ^) c
% B* d; B4 y8 a' K7 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ }/ _' J  M. f; k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. ?( G( E/ p  o6 H
A:RondellES 4 O8 q0 `0 @% `1 A4 Z' }- O! W" D- G$ v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* }, J# d3 u5 S( C& g9 [3 \3 [9 c* r1 z* J6 a
48.Which of the following is a diced cut used to garnish soups?
2 F" r0 h# c2 Q6 F下列哪项是切成小方块用于汤的装饰?
: D% ]# _3 T3 _0 `2 KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 W9 {- i8 X4 X% O+ [9 H5 F49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 s0 Y8 o$ t9 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% c; i6 I0 N8 ?0 \
A:Gaufrette
$ |, f5 {7 v  A) @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, o( g. ^+ t" B; ]1 G# [- m7 G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" w5 ]7 u, q# T" MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  P1 Z1 l; o$ w2 n# C$ [

; q( [! W+ a+ w- \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 E3 U5 i5 Q2 I7 i
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 N( x1 ?8 k# d
A:Cilantro 胡荽叶 香菜
2 g5 k, M$ |7 F. Z8 phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- a* h- Y/ g% i( I% C+ R! ^
% u1 p5 ^7 _" n8 H60.Allspice is made from:" V- D1 r% t  o7 l
多香果,  多香果香料是什么
% I) @0 J+ U7 [# B2 U$ e& [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 x* U0 m- o- \* p4 v
A:A dried berry 干浆果
. Q1 b  h3 Y' a  n# Z; Z
% u7 o& }( [- n61.Which of the following are used to make a sachet d'épices?
( D/ {, n5 W& l- \下列哪些是用来做香包德épices?
9 I7 p* ^" G& i/ v7 rhttp://www.sachetcatering.com/( P, U# P) I" @# u5 X& q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 D1 |2 a0 r. u$ U$ m3 A. p; B# d6 L% ?: d! X- x+ W
62.Which of the following condiments are not soy based?6 [3 ]) F/ D0 h: t5 p
下列哪项不是酱油调味品的?
. B4 u  s8 v/ h6 vA:Wasabi 日本辣根
9 E3 ~, k7 V8 q# w4 c$ H$ @- s8 L0 H- Y  a3 J% {! Z8 _7 Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: X5 Q2 m* x' f0 _$ i! }% Q9 @
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:
$ i( j- h$ b! q: H* p/ lA:Pasteurization  巴氏杀菌
1 h5 Q, C3 c: c2 E; ]0 e) H/ \
- [3 A' X; f4 l$ R6 [3 I64.Which of the following steps is not the correct procedure for whipping egg whites?2 p$ @# j* W5 ~/ e: V5 l5 _
下列哪个步骤是不是正确的蛋清搅打程序?9 {+ R6 P. l9 g9 y/ y# Z2 d4 P! k* T
A:Allow to rest before use. 允许休息后方可使用。
( Q) D4 s4 q8 }! [' \5 g, ]: _  k! s" C+ N4 X. j: M8 l
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 n: c/ V8 v6 F9 m# y/ Z
A:56g and 63g 56克和63克
8 r; e' P: p+ P5 q) `2 Z" D
' D8 U2 D8 X" c66.Evaporated milk is a concentrated milk that is produced by removing4 T, q' z& [; L% K* J
炼乳是一种浓缩牛奶 是去除什么做的# A, J* |' p+ B5 c* _0 K
A:60% of the water 60%的水0 {) \! }" o$ ?- Y- D; }

2 y8 j, H! h9 Q/ s) b9 u67.A method of cooking that transfers heat through a liquid or gas is:. v" k( ~+ g/ q. E. O" k
一种烹饪方法,通过转移液体或气体是:
) ^. Z" K3 o8 S- N: D0 l* X- yA:Convection 对流; T5 w+ s' o4 l) r7 b4 C4 m" Z
& F# M) D9 A% }4 m, K
68.The cooking of starches is known as  烹调的淀粉被称为9 X5 i8 b2 E7 l2 ?
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 ?) Y* [# Y1 u7 K/ x8 N. s! i& tA:Braising 烤- Q$ d/ D) x' v6 n3 {. B, s

" L( Y" r: y2 E* Y4 O70.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:
  r5 y9 W; s1 Y" E6 ~( P( wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 H7 S6 E2 z: P7 b/ a* \1 J$ h% M! `3 N2 H
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
" R# \) {3 v; ]9 I8 K' M7 CA:Fumet 原汁) k! h! c  `# m0 y

3 C4 Z  H1 O6 y9 H/ N0 z9 T) F72.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0 c9 H" N" B# h$ B1 b/ F- N5 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  V* w- ^/ B& `9 c0 K

+ r7 i2 ^3 k  p73.Which of the following is a principle not used in stock making?
8 B; K5 _$ w% S- {0 Y下列哪一项不是用于制造高汤(低汤)的原则?3 ^! d8 f5 @: |# i; G' F
A:Start the stock in hot water.开始在热水中操作: z0 L  K" h/ a" f% P5 o/ g

$ [1 ~) u( D* f  \* \- 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
3 K/ u7 U0 W& n; O( mA:Remouillage 法语熬汤( T0 ]1 o$ @3 T9 p
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