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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。
8 L) u0 S9 V1 e+ j. b+ f5 v
& k* c- v2 o1 W5 D) w3 x6 O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。, D+ I/ c3 t; L, O$ H  u5 c! x
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
" K) _0 u  j- Z' B3 k% S/ S1.Which of the following methods should be used to determine doneness in a New York steak?
5 d2 Y) t5 N9 N: J% Y$ t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)% G# q; o$ o, H9 V
A: pressure touch. 压力触摸3 S8 i! L4 r7 j& P& R
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: o4 l" N9 e$ C( |, `9 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! P" i: f/ f" a
A: acid  食用酸& K. G8 C( ?: U5 m% O( Y
3.Vegetables are major sources of which of the following nutrients?& y: x  B2 T) K
蔬菜中包含的主要营养有哪些
- l" G" c$ b) e4 `$ a' UA:vitamins and minerals. 维生素和矿物质。
, c. T1 b+ X# m4 N5 V% g4.Cauliflower is commonly served with
# R1 Q5 p1 A# {4 z2 Y) J5 w9 ]花椰菜(菜花)最常见和那种酱汁搭配6 s5 L/ C! Y3 X( R
A:Mornay sauce. 奶油蛋黄沙司
( ^! ^' a+ `# p8 |5.Which combinations of products are found in pie dough?
; o* t4 q. d: v$ W. {, }& D& }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 o7 r& Q4 ~" ^- \2 b9 @A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 D/ D3 `6 T: F& x
6The French term for mussels is 法国语青口(海红)叫什么* _' f: d9 v1 [3 X; W" _* m7 u
A:moules.法语青口,海红% g/ G2 C/ h- ?& ?1 L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( w; }9 a! y' D! ^A:faintly fishy. 稍微有点似鱼味
, m+ ~: M; z* n$ S( e) I, W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ N9 q+ o6 @  M( |2 X4 V3 _A:2 days. 2天0 e7 H, S- i5 d
9.What are the principle ingredients in ratatouille? 8 P, q9 i" Z7 R/ f, P4 b) h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- l; H) Z  J' D: x
A:Zucchini, eggplant, green peppers, onions and tomatoes( w  w% a% _- m, B; P. o6 m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )" a. N5 _1 O! s5 g$ I8 s$ N
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 @! Q. ^0 Z$ O* ^
A:cook food in quantities that will be used up within 20 to 30 minutes.- d! |- ~% c% M& f8 w
大批量烹煮食物要在20到30分钟内1 {* Q4 Z8 t, d  l. ^6 e$ Q
11.What person has the authority to issue a Health Permit?9 S$ @+ J5 \+ D& Z
谁有资格颁发健康证(卫生证)。- m) U/ {9 L, G, y- l9 `
A:Medical Health Officer.
( k# x4 j8 ]9 O* Z; y' }; D医疗卫生官员。
* d0 T0 M* i7 {' l% R8 M12.For what period of time is the health permit valid?
" `- _& g3 \. q* P5 ]8 j6 q. `健康证的有效时间是多久?
" `( v. E: c% Q& xA:12 months.12个月# K7 }7 o  ^6 S# A6 i7 e7 j
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 W: o2 w) ]6 I! O在食物和饮料准备区,通风系统换气的标准时什么
8 ^7 D$ w$ [8 c  u+ N5 E/ z' ~A:08 times each hour. 每小时8次
$ l9 Q& V2 e* {  e. R3 @14。The minimum temperature for manual dishwashing in the wash sink is4 `, \0 G% |' e
手工洗碗,洗碗池的水温最低多少度?. \' N' M8 C2 b
A:110 degrees F (43 degrees C). 43度
$ I3 ~3 p3 D3 N3 q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 y) X% L# N, v3 m4 P; @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ I0 F! |# {7 I3 ^0 B  Q
A:180 degrees F (82 degrees C).  82度
) F) q$ U; Z2 b) |, x" A( T' Q( y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ R" K1 {* o# J5 Z$ M% U: k2 v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. _5 \. D" R) b* v& d1 E5 |A:en papillote.  法语自己理解
- L: `6 H, c9 q17。Wing or Club is considered a
7 \0 t: b# S0 ^7 F: m3 `  D翼和CLUB 被看做是一种...
/ r9 }. y1 J: j8 }A:Bone- In Cut     带骨切
8 @" Y- h% u: q5 {18。New York is considered a   纽约牛扒被看做是一种
) }" \( h! {3 m1 ?# f  C2 w% RA:Boneless Cut     无骨切( y' C. Y5 ~$ W. X  i, Q
19.In general, a court bouillon for freshwater fish will contain: Q$ O/ J: j0 J9 Q0 Y3 c0 L  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
) ^- `$ |$ u1 V6 ~4 ~4 zA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' E& n3 `) v2 X+ d8 G4 h
和做海水鱼同样数量的调味料和香料
7 X3 A- b- v4 d: v- g20.Anise is very similar in flavor and appearance to
' o7 X( C# {! l% E; Q7 l) x0 A# x5 d八角和下面的那种原料有相同的味道$ f1 t: J# n7 c
A:fennel  茴香
( A0 a- ^3 X$ ^" v1 m5 |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ u( l. u. g& ^, J( o2 ~5 ?  M
下面那种原料更像大葱且有平面的叶子
8 k3 B; j3 F4 k' ]5 k( c# `A LEEKS  似蒜葱 (这边人叫京葱)- R, s3 N8 ?; j  k
22.Which of the following cutting shapes refers to a small dice9 Y2 M3 n5 b9 K" M2 f) u: s$ Z
下面那种刀切形状指的是很小的粒(末)4 G9 W; Z" i: y4 z/ E  n! ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. h( o* n2 x, K$ t% g2 ^3 k
23.Oil is added to the water for boiling pasta in order to
1 k$ I8 M' E/ A& U- U) h向煮沸的pasta (意大利空心粉 )中加油是为了% D' Z+ Y# g  _
A:prevent the pasta from sticking and to minimize foaming action.
+ C4 M' e2 E' |% x2 d防止面条黏合并降低发泡。
5 i8 Q% q1 u8 r. \- W24.Which pasta dish features pine nuts and basil?
: ]) @# [' x( h$ b: B. H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 B, f- S9 i5 V  x3 UA:Pesto.一种绿色的意大利面酱
7 X4 k8 n5 j/ x' @2 {4 A; M( u+ ^http://www.tianya.cn/techforum/content/96/563836.shtml2 C, m( I, W2 {1 i8 K1 F/ i
; V. r% F* a7 j+ F
25.Which of the following is a spring vegetable similar to spinach?
1 I7 k3 S' t9 G: b/ C& X下列哪项是一个春天的蔬菜类似于菠菜?
$ i6 M7 H6 k" f6 {  F2 i" W; ?A:Sorrel. 酢浆草。# I; k' b0 u* D3 @( V3 F3 U
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:' x8 n) q5 v( m  W
哪位厨师最早带来高水准浮夸的美食
) b. D- P3 s+ q& t: ?' pAAntonin Carême 人名 安东尼·卡罗美8 J: l+ A$ d& P

( W- F2 F9 |+ m+ o. ?/ g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ U' V' Y9 J- L( ~+ k' J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ H9 b) z5 {1 M7 D
A:Cast-iron stoves         壁炉% e9 y# x% D3 z  z# Y1 L; h4 L
http://www.usstove.com/products.php?id=6
. h$ S) r7 P9 i6 K3 F7 i% \3 Q0 @! [2 W& Z$ h
28.The French term used to describe the roundsman, or swing cook, is:1 ]) ^/ S" r! X! G( _  E' x
法国术语,用来描述roundsman,或摇摆厨师是:, y( k8 O9 a% j- j1 G5 `7 q; Q
A:Tournant   图尔南
5 u$ a0 s# ^3 [' d3 h8 `* G
: M) |6 k0 `/ V9 I" `29.Another term for the wine steward is:9 e1 g# Y# N) f: t+ `/ b: P
葡萄酒侍酒师的另一个术语是:
) K8 b9 B4 W6 i0 s1 k: M5 Z2 OA: Sommelier 侍酒师# z2 R- W5 q- y" B9 C: e+ ]

, @+ f* J' C4 {5 b% i' u7 E30.Molds, yeasts and fungi are examples of a:' j% d* g! @; @* ^0 ~+ V
霉菌,酵母菌和真菌是一个神马例子! e( C" w" B- Q
A:Biological hazard 生物危害
" t+ ?- @. q1 x$ m# O: \; z$ Y% \5 [. Z+ K  C
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% l3 ]' n  A) @3 [4 U: i- c
根据加拿大食品检验局,食品的危险温度区在多少之间:" y4 [. E" R7 ^! O, r! ^
A:40° and 140°F (4–60°C)     4-60度# @; V2 L9 K4 W8 E9 x9 Y( l) Z) h
& j9 y! M4 {& K) ]8 I
32.All bacteria need the following for survival:, P# i% I+ c7 [( y9 P7 Y) P$ I) @0 I+ b
所有细菌生存需要以下哪些内容:
+ ]' I5 M! k9 D$ J4 j0 c3 Y3 kA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  K; k' ^0 o: a8 \* l: K3 d* k) ?  q9 g
8 p* _* Q3 `& n# K# \
33.Which of the following correctly represent critical control points in a HACCP system?
+ [+ Y/ \; M  |& a: F: z以下哪项正确表示了HACCP体系的关键控制点?
4 `! [" [: |0 |3 C5 r- o+ k# bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 I0 L# G7 I' I! B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! D- K: h3 h5 o/ m( n, ^
2 F" a/ L- @" S) O4 z$ A3 d
34.Which of the following is not an example of a carbohydrate?" J" m% J2 c& v* N1 G
下列哪一个不是碳水化合物的例子?; q1 H  e% n* D+ P
A:Essential nutrients 必需的营养物质
. d5 m6 A8 {: K& j/ G2 i6 ~' \1 m& K+ r2 ?: _/ n& `
35.The process by which a liquid fat is made solid is called:
0 Y* m; Z, }% P* Z- ]3 k液体脂肪做成固体这个过程叫什么
0 j7 A" i! A; d) M% X1 W' }' WA:Hydrogenation  氢化$ B' c- W& ~8 a2 ^0 u8 s; J5 H
0 u6 E3 k/ ]( `3 N; B+ |3 ]7 J) f9 v# q
36.Which of the following is not an example of a fat substitute?
& k4 G* q. T& j5 t1 V# n; W; ~下列哪项不是脂肪替代品的一个例子
$ S" N$ ^7 @; W; iA:Acesulfame K  安赛蜜K表' Z( y0 Z4 A* C" C9 o0 ^9 s
$ L, u! n5 g& J7 b: M8 Q& o$ ?
37.Health Canada requires that a product labelled "fat free" contain:3 W9 r+ r& K! S5 E5 Y: O2 A4 I
加拿大卫生部要求的产品标有“不含脂肪“包括:: }+ z! P, E: s- N, K$ ~1 g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 n9 f, ?8 F9 x0 v  R" |- `# Q# a0 v% A% K
38.Which of the following is not a problem associated with converting recipes?
# R' z' c! p+ A7 N, e5 K下列哪项是不相关联的转换配方问题?
! }* w* P' Y. W& J; ?1 r- kA:Unit cost 单位成本
4 h  r( O2 {8 J, ?  b0 R, h. d- C
1 `8 C  [3 O' E5 e/ D7 R  t39.The condition or cost of an item as it is purchased from the supplier is called:
, E1 X9 b  G* x, N从供应商采购的物品的品质或成本叫什么
# T) U7 ^0 Z/ R! @: q2 {, `5 hA:As-purchased cost 购买的费用
& v5 r. ^3 S7 Q9 @% j- g: m9 F5 G5 e* r" P& K7 B5 X
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 j! c9 ^  b- M
在新货到来之前用于日常所求的必要库存量叫什么
5 I1 v" {$ Q. |4 n6 qA:Parstock 基本日常最低库存# ~, J' s+ h4 v7 C  D# O% U7 L

" A& |- }8 ]$ k0 d, f41.Which of the following abbreviations is used to describe the proper rotation of stock?" }- B4 {" x8 d# G# y% [: s
下面那个缩写是用来表明正常库存流程?, ~/ P7 m0 C. u/ V2 Y
A:FIFO=FIRST IN FIRST OUT 先进先出; O% R# r  h- k7 h6 s& h
1 Y1 L0 [. W4 J  K. V$ @4 F* d% N
42.Which of the following knives is used to turn vegetables?
; @: d* z& \6 u下面的那把刀是用来打开蔬菜吗?5 e. X4 l* O: @
A:Bird's beak knife   鸟嘴刀& `: B+ w7 I) `. v3 K4 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 C; L  s& H" s2 R/ }
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43.What is an instant-read thermometer best used for?
" y& m3 V$ Y7 x即时读温度计最好用于那方面?
4 s0 j9 }( k$ Z" j5 @3 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度% q( f1 X9 D8 X$ w$ U5 ?1 g
0 e* M& C: j0 s( g; A& U
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) A* P5 `& C4 [3 E/ L& N5 w7 h9 D6 A下列哪些金属材料受热均匀,通常用在铁板而且非常重
% `! q- j+ c. I/ V3 y' LA:Cast iron 铸铁4 w3 V' k$ m/ m
3 l0 f) ^& {  f5 t( H2 C$ U% ^1 O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: c4 A# X/ ~" o3 q# A( S3 F哪件装备下面有一个可移动的碗和一个S形叶片?6 P4 L7 e( n: }5 d4 T5 `1 \. ?
A:Food processor 食品加工机" w) }5 ^8 f% L) Q: O
http://www.google.com.hk/search? ... iw=1263&bih=572$ k3 z& T, J1 M

9 V2 j: T) i' |1 G; |0 g7 a46.Which of the following is not a rule for knife safety?$ P2 P+ b( H  j
下列哪项不是用刀的安全规则?
2 ]- z" b' f  s$ pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; c) n+ a- h: c7 h: T: c4 X' k. W$ h2 K7 N( {- u9 \5 ]( e8 Z% }# y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- a& m( {4 h& X) M7 D  m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. N+ y$ N$ S! G( U; hA:RondellES
; w2 W; r6 H1 G: L) L% M$ n( mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 V4 s* D' [) R6 q: v7 L) M* H
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48.Which of the following is a diced cut used to garnish soups?
$ @5 S3 s0 q. `; E下列哪项是切成小方块用于汤的装饰?
" g! P" S) v+ |% @- AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ M. }  H6 F5 [0 k/ x; \+ F% m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) i3 }2 `4 T! d) o- j& K' B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!!——4 [. Y5 y7 j( s8 A
A:Gaufrette
- }; s4 U1 X3 W' z; `9 Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% D: p; c& K8 F6 N3 V) zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- x2 p6 }, x3 F7 a% U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" D, ^* V! {: _& F8 H  p4 e4 ~
, x. N" p6 P. v" d! t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ R& z1 H8 j, q/ ~8 Q5 B$ T8 A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)/ u; _- S4 F) V
A:Cilantro 胡荽叶 香菜
8 i1 l. G) V" R! j$ c) }+ A) mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 c4 l3 m0 a8 n+ N4 Y3 ?# V

: g9 c. I6 ^4 j+ ~" j" [60.Allspice is made from:. T% B+ j  P% ~$ d
多香果,  多香果香料是什么
$ p8 z; Q8 n1 U- T' z, y+ |0 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' E0 L: c9 W" q/ JA:A dried berry 干浆果
: D, L0 K! ^* a
% Z0 B1 N! C3 B' f4 s61.Which of the following are used to make a sachet d'épices?
, F5 n6 a" c& {4 K5 w$ _+ m2 X9 S下列哪些是用来做香包德épices?% L, o% ?( g, d/ K! F; D
http://www.sachetcatering.com/6 K9 C8 ~6 U1 |0 |4 P" n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 [" h8 A& \9 Z8 a* v+ o
- Q4 v+ M7 Q/ x! t: m( b62.Which of the following condiments are not soy based?9 z& C( z$ C" A# R
下列哪项不是酱油调味品的?
- J" j5 S9 O- B& Z* c0 tA:Wasabi 日本辣根
* z" \* {7 x* M2 ]' L
& ]/ J2 C9 X. O. W9 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ G) q5 O- E! h0 x; A$ M, @
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:, o$ g5 p/ H/ g3 W$ q) s5 w
A:Pasteurization  巴氏杀菌" j6 N' C; R4 e8 n! e

8 z2 _, _7 b! j/ o- b7 ]64.Which of the following steps is not the correct procedure for whipping egg whites?7 [: S% {: F, W$ |5 S5 a' I
下列哪个步骤是不是正确的蛋清搅打程序?
5 W" u! Y  o: H( ?( B9 u  d) wA:Allow to rest before use. 允许休息后方可使用。1 P# S2 M! J6 d* W: l9 ?

5 h4 \; a0 w* m65.The weight of a large egg is between:一个大鸡蛋重量介于:
: I: n/ d% }8 L! O& pA:56g and 63g 56克和63克1 B9 |& {( U+ t% F

) m0 R. z" _4 J/ x. G( r66.Evaporated milk is a concentrated milk that is produced by removing
' D4 x( y& ~6 l9 W  ^炼乳是一种浓缩牛奶 是去除什么做的$ s% z) S) a* H, `- f* F
A:60% of the water 60%的水. [& @) Y/ C! ^
- _! H  N+ p- m2 u( S; @4 g4 |6 {
67.A method of cooking that transfers heat through a liquid or gas is:
( ?+ J( D" z* m2 q+ |一种烹饪方法,通过转移液体或气体是:
9 g  q+ \6 X+ c  S9 C0 W3 OA:Convection 对流
; y0 F) v* C1 r, t3 e8 b) C$ }: L- {) U! q, D/ K! ^9 }6 ~
68.The cooking of starches is known as  烹调的淀粉被称为  C0 p9 B( Y0 J5 v7 B( S* F
A:Gelatinization 糊化
  s0 {" {7 ]+ x- a! y
7 Z1 P3 W/ L9 {4 V: V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 E+ O1 N1 j$ _: q
A:Braising 烤% {# x3 d' G( d# q' c/ ~7 y

" a/ \. F9 J6 k: h2 P! L8 ?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:1 ^1 K2 f4 x, ^1 v5 S/ f
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# L9 g; [' L; d! y- F

6 e4 b$ _% z; F6 f& }6 C" m: @7 W71.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 r3 T! |( [- v* F8 `' o8 f, m
A:Fumet 原汁/ ^" ~' g; `0 L: y. p

  _. ~: ^% M3 {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" Z. W, l4 ?2 s) {& O5 W. V# \8 l% c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: s7 X3 r$ |- Z6 J
% z$ z% z6 u) W: W/ b! B  B2 X/ l
73.Which of the following is a principle not used in stock making?4 s; J3 p8 U6 |; l$ F5 t3 T
下列哪一项不是用于制造高汤(低汤)的原则?; |$ u4 m* G9 E$ i& o2 k
A:Start the stock in hot water.开始在热水中操作- ]( U- ^* U+ S
4 h1 h: }8 A" o# j5 f0 V
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4 J: `, P2 `8 N5 S5 U3 j
A:Remouillage 法语熬汤
, D  W) F, C7 |% K2 ~http://www.haibao.cn/blog/post/176242.htm
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