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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。
+ ]% a, I- C0 }: P! r$ c1 \. s
$ J$ I3 {1 h) D$ U3 z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。$ [' y* F; e( T: L6 L' F7 R
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8 h5 \& M$ B9 I8 N2 U, Z) f
1.Which of the following methods should be used to determine doneness in a New York steak?% W9 \, H. @/ G5 b) w% M
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)2 O! b  z8 [. p0 [$ r0 e! d2 }
A: pressure touch. 压力触摸: Y5 Y  u6 C8 X2 W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 O$ K/ ]6 c( A/ ?
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  N1 M8 E' R# Y' L$ t7 r3 k9 Q
A: acid  食用酸
1 [: H0 u, z* W. B5 l& c  w3.Vegetables are major sources of which of the following nutrients?0 ~0 i' h7 W! F" R+ V! ~# |  g$ Z
蔬菜中包含的主要营养有哪些
" i7 X# V- i6 U5 v& X3 \A:vitamins and minerals. 维生素和矿物质。9 f: D9 r7 l5 M, r; }5 b
4.Cauliflower is commonly served with1 w! v: k( ?( e+ _$ r
花椰菜(菜花)最常见和那种酱汁搭配
/ S, T* Y; B3 E, @' ]( B4 VA:Mornay sauce. 奶油蛋黄沙司4 K0 U& \3 Y. l: D
5.Which combinations of products are found in pie dough?
- E. m$ J6 ~8 a6 z9 I( ?  K0 a0 {下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 M2 X# F( N1 j; A8 C. R$ f2 A" H  gA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( b! w9 i: k% U' A1 b! N" p
6The French term for mussels is 法国语青口(海红)叫什么
* q5 |; R7 ^6 _; X* M: `A:moules.法语青口,海红
& q5 X2 r6 C: ^  z& d' U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% l  @! i% S% b# _& s2 T( C
A:faintly fishy. 稍微有点似鱼味
+ K; {- H% x4 y  q: I$ h) g2 q* ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, k7 L2 l( ~' f% `. }' E2 d/ CA:2 days. 2天. ~5 {! \. H" ^1 L' I& y
9.What are the principle ingredients in ratatouille?
* |. @' M! p0 N+ l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  o% M% T' W$ f" A4 i. z4 m5 ^A:Zucchini, eggplant, green peppers, onions and tomatoes
4 P4 Q# ?" Q7 K  M( w( J/ ?2 g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 f8 A: \! \: B% e! m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: d% Z! ]0 ]& w, A  G) u$ `' e) ^A:cook food in quantities that will be used up within 20 to 30 minutes./ F# v* q7 j& Q- V
大批量烹煮食物要在20到30分钟内! s+ L% ^0 P. ?1 P7 A0 x2 o, b
11.What person has the authority to issue a Health Permit?* {7 M# n2 g9 o; }- y' E% Y$ V9 K
谁有资格颁发健康证(卫生证)。0 g' e" s! |3 W
A:Medical Health Officer.3 ?* j+ ]/ J3 c# ?0 @
医疗卫生官员。+ I  N' B1 q: G5 b" [# t
12.For what period of time is the health permit valid?' N1 E" E8 b  _; R0 O% X- a7 Z" f
健康证的有效时间是多久?
7 \2 \) ?( i1 ?3 ~  q$ A" p* Z& ~A:12 months.12个月
) i: b" |' A& U7 k" h13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 _! `* p7 |1 l* |& U& x
在食物和饮料准备区,通风系统换气的标准时什么: R2 c1 K* a. X5 N% }7 z5 q
A:08 times each hour. 每小时8次# U0 ]1 C/ d# a- f  s
14。The minimum temperature for manual dishwashing in the wash sink is# n2 E+ S! M0 ^3 }8 z6 D
手工洗碗,洗碗池的水温最低多少度?
4 w' O8 W' g, \% TA:110 degrees F (43 degrees C). 43度
  M, c5 @5 r3 L: |; A) k6 u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 q4 x& g  w5 Z+ B. j8 ~( {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; J: {5 ]" M6 a  l! OA:180 degrees F (82 degrees C).  82度
4 M1 G2 N: `+ q& w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 l2 B( J4 _: g4 B用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 _  w. ?5 M8 V4 aA:en papillote.  法语自己理解
% ]- G5 w& T8 |17。Wing or Club is considered a4 I( k' |4 l0 F. Y+ E/ p
翼和CLUB 被看做是一种...* G3 _! A- t2 z9 N/ I* z$ o
A:Bone- In Cut     带骨切* {6 ]: b+ C2 @  J
18。New York is considered a   纽约牛扒被看做是一种
9 [" A* A( a5 x" O6 [6 kA:Boneless Cut     无骨切
, z/ @/ g$ X, P1 S' q7 g19.In general, a court bouillon for freshwater fish will contain5 a. s" W) o' F1 z& w
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  [5 L" k. w6 ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" l/ D9 Y( W5 v' v8 m) {8 ^和做海水鱼同样数量的调味料和香料6 Q  e. R. [1 ^# ]' P: |* r' ~
20.Anise is very similar in flavor and appearance to
. G8 Q1 q: |4 \3 D, B八角和下面的那种原料有相同的味道
1 ?+ F5 d8 [; iA:fennel  茴香
' }% i+ V9 U2 v) M' a21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 }7 W: Y$ C) m1 e/ J( i下面那种原料更像大葱且有平面的叶子
4 B1 a) K0 J/ K) p3 c5 `A LEEKS  似蒜葱 (这边人叫京葱)
) G4 ~: [  Y5 d( k% ?22.Which of the following cutting shapes refers to a small dice
, M5 s! R6 _+ O8 `' e( b下面那种刀切形状指的是很小的粒(末)
/ _& b( m5 f6 L# ?8 q2 L; _& nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 A8 \2 R: d7 a( `# E/ \+ i
23.Oil is added to the water for boiling pasta in order to
, S2 R# s! C; a/ B- l0 a* y& j1 S向煮沸的pasta (意大利空心粉 )中加油是为了# ]" L# E2 R" s* A8 o7 f
A:prevent the pasta from sticking and to minimize foaming action.
7 ]+ N, A0 h6 L7 f防止面条黏合并降低发泡。
* o0 j/ a% K0 z. t24.Which pasta dish features pine nuts and basil?
9 H& F. I9 s1 {& M7 U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& L! j4 s5 a0 M1 i- _A:Pesto.一种绿色的意大利面酱
" @/ Z, K) [! s# i, fhttp://www.tianya.cn/techforum/content/96/563836.shtml! G1 K! Z$ G/ z" m3 I1 I6 y2 e
5 J4 q4 _' M3 G' v+ B0 t8 ?1 |
25.Which of the following is a spring vegetable similar to spinach?0 Y1 z6 G4 R6 j" k) s
下列哪项是一个春天的蔬菜类似于菠菜?) a) P& A. o3 Q" G' ?% r" z
A:Sorrel. 酢浆草。/ o: N+ U) W' X! {" A6 n
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:
8 ~/ n& _+ v% w% C+ E) W6 L8 J) i哪位厨师最早带来高水准浮夸的美食' V  e6 L1 T% j# ?9 @# B0 o- }8 s6 k# O
AAntonin Carême 人名 安东尼·卡罗美+ _) h! U( W+ A* i. w- R8 N

9 l; X0 j' x4 `6 s! D4 {27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" L! D$ K- w' }, I7 m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。" @. e# j+ l) N( m3 }. y! E
A:Cast-iron stoves         壁炉3 r: O* m8 u: \0 U3 ?) T
http://www.usstove.com/products.php?id=69 v# `, y, I; g0 r: g! `* q) s4 s* a

! V9 A, K3 F4 b28.The French term used to describe the roundsman, or swing cook, is:
3 a+ r9 C; w4 ~* C' \4 X法国术语,用来描述roundsman,或摇摆厨师是:
4 `- |. @! G8 {A:Tournant   图尔南) q" [2 `3 {( q
' `+ p! q$ q! ~4 Z3 X& w% ]9 p- f
29.Another term for the wine steward is:
' e7 k1 }. O2 F2 B* W0 X; r葡萄酒侍酒师的另一个术语是:
) e$ X$ X' G+ a/ Q+ r4 ~) M8 P2 oA: Sommelier 侍酒师
% {: e$ [* K$ W% x5 ?/ I8 F% k3 P. B' {' x) q6 A  o5 B( _' X
30.Molds, yeasts and fungi are examples of a:# l% _2 i. V( ~1 e7 }& {9 J  L
霉菌,酵母菌和真菌是一个神马例子
' A. X2 V' Y" d9 q. AA:Biological hazard 生物危害
6 N/ s/ _; N& z2 {. |, c1 g! m" |6 |8 \* P) j* t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ A/ L* N. `* A5 o
根据加拿大食品检验局,食品的危险温度区在多少之间:; ]+ @* `  ^4 w6 j. s
A:40° and 140°F (4–60°C)     4-60度
7 j6 |7 o6 @. V3 O7 o2 x# q" J
6 p1 s0 |( v% W1 C# _32.All bacteria need the following for survival:# s3 A# d5 ]; Y' N) X' A
所有细菌生存需要以下哪些内容:
. ]# p0 b7 [/ S0 R6 E: n9 YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 Y0 y1 ~) \8 L$ H/ V8 ~/ B8 w
$ V* v. u" E0 k33.Which of the following correctly represent critical control points in a HACCP system?
( W4 C: m1 w3 f! g/ P) h以下哪项正确表示了HACCP体系的关键控制点?! S! c2 Q" V5 t* r. N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 A, Q7 Y4 p* ]* g, J, I6 U食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* D8 j$ O- f* z! d' }1 `) J4 W: v, Q( `  P
34.Which of the following is not an example of a carbohydrate?" M/ |* ?% f: v: c# o
下列哪一个不是碳水化合物的例子?, _0 |3 W* s7 a+ o7 @" e2 |
A:Essential nutrients 必需的营养物质
: D5 v* A9 j% q4 J1 E
' O2 a. `$ F4 o0 G4 K% B! _) Q2 A35.The process by which a liquid fat is made solid is called:
2 Q7 v( p7 w$ J, U  n2 i8 o' C9 K液体脂肪做成固体这个过程叫什么
5 [, c" r, l) p4 h" S) G* x. OA:Hydrogenation  氢化
  f) ^" m  E8 |! J+ y& e: b* ^; j8 i4 g! {. B8 y( Q
36.Which of the following is not an example of a fat substitute?5 c3 E0 U6 F8 V. R
下列哪项不是脂肪替代品的一个例子" ?! r# E9 B9 n6 W2 {
A:Acesulfame K  安赛蜜K表% Z& Y( s( f, u) B0 M8 h( E4 n
2 o2 N. {5 c" V; j+ L; u3 o
37.Health Canada requires that a product labelled "fat free" contain:
" c( W, G; N) R加拿大卫生部要求的产品标有“不含脂肪“包括:
9 p0 t+ ~) {+ ?9 ^! ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 T5 V: y' `. u) ]  E
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38.Which of the following is not a problem associated with converting recipes?
/ F9 j5 N  w, R9 ]* J下列哪项是不相关联的转换配方问题?
3 b8 k0 G- u. RA:Unit cost 单位成本" J: N, K! {3 ]; [+ k
- b$ Y. r% `# m4 T" T/ M
39.The condition or cost of an item as it is purchased from the supplier is called:  R: n; R, O0 c: P; r/ j" P! s9 I% A
从供应商采购的物品的品质或成本叫什么# Q- |* _+ T! N: t) ~% i, @1 r  o
A:As-purchased cost 购买的费用9 H! p' B" n( i3 _2 w6 @) W
. o5 r7 L) W8 {9 Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:* [, Y! p7 J) x2 A6 o
在新货到来之前用于日常所求的必要库存量叫什么/ S" d8 w2 h4 Z, y+ s7 B/ U) i1 n
A:Parstock 基本日常最低库存
- P) _+ W. S& V1 i. A9 ?. E
" N& R, T2 I0 D6 \41.Which of the following abbreviations is used to describe the proper rotation of stock?
. ?  I! v8 N& `1 T. @  [) L! h/ v下面那个缩写是用来表明正常库存流程?9 c8 l: y7 |. ^3 _
A:FIFO=FIRST IN FIRST OUT 先进先出5 Y' R, X8 x, z$ \- Q( @1 `  ]1 J
- f  \( j+ ~( d2 f6 b# Z
42.Which of the following knives is used to turn vegetables?0 l$ C2 h% d  @% L
下面的那把刀是用来打开蔬菜吗?
- S& O$ G+ G2 r+ X# ^- y& XA:Bird's beak knife   鸟嘴刀
! ^# U, x& r$ c! H7 whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 C. [4 z7 y; h2 G: S/ G0 o+ a" y
4 [) N: q- p/ }+ W6 r7 S! A43.What is an instant-read thermometer best used for?
2 b9 C! U" K, T: y7 |/ ~; ^/ m即时读温度计最好用于那方面?4 m* o- y/ T  \; [# `) I3 s/ f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 y8 @% r' e4 \, u  A  z+ I8 d; y7 V- z3 l" q6 }7 \; ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 N0 r- S! w6 u+ ?4 G下列哪些金属材料受热均匀,通常用在铁板而且非常重9 r* J$ c$ K2 g. U; [' }
A:Cast iron 铸铁
3 @+ I7 H# m& D" R" Z
$ M3 {+ R/ E3 K5 t; d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 e' s7 z( Z. \& h; K哪件装备下面有一个可移动的碗和一个S形叶片?
- z8 ^) R+ ~$ }1 [  g* ?A:Food processor 食品加工机2 a6 y9 T/ @# x8 r' a
http://www.google.com.hk/search? ... iw=1263&bih=5722 |. S. |% F# D9 {" s. f( C

. {, N# w9 _1 M" [! J46.Which of the following is not a rule for knife safety?& m; O; A2 u8 f. ?
下列哪项不是用刀的安全规则?* |2 _; n  J- M  F) v" S4 c% f9 L
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 U- R8 H1 P- F! `. B, s/ J  v

! e6 A- s. Z4 j6 @. }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) P! R, G; l, K  v- G% i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; ?, w1 P6 X, [
A:RondellES
% d9 h, k6 c- }- X8 K6 D/ _6 Khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! O  h3 @# E$ p' F( [  q2 C
- X* {1 @3 y" Z
48.Which of the following is a diced cut used to garnish soups?  h. k% p/ N% L0 J& W$ T
下列哪项是切成小方块用于汤的装饰?- e- _8 s) o# b  C0 h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 J# S( r4 @. V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 z" f& f8 F1 O- S+ E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!!——1 D4 H0 @% @. v3 h' ?
A:Gaufrette
6 L9 c6 H9 L: Q" ^2 _6 u5 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) l2 n! t3 u+ u1 x4 \+ d0 Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 T+ l# l. J% o  ?6 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' U. x( e# \1 t7 J1 s. H4 O

: L7 V1 f3 \( X- u. B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 G6 p: G' K8 Y9 W  W- t9 _5 `1 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)2 g9 A, A& ~( |" ]& L& l( H
A:Cilantro 胡荽叶 香菜
. a# s! j  y7 ^# s. bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; N# w% o# d- D* `0 v9 x
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60.Allspice is made from:; v9 K. u! A6 }  h) h
多香果,  多香果香料是什么
3 j9 p8 e% y2 G7 V" s' x1 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% D) R+ ?' M+ ~9 _$ b
A:A dried berry 干浆果0 _; L0 q( |  Z) g% H! z
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61.Which of the following are used to make a sachet d'épices?3 G" d. h5 ~) t2 w& D) l
下列哪些是用来做香包德épices?3 d6 H4 Y$ ?; _+ t
http://www.sachetcatering.com/$ K9 h9 S0 a% |3 Y* w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 f: G- B3 v$ `" n# q; G+ S+ n& q( G
62.Which of the following condiments are not soy based?& ~3 @1 J: M  p# |. V
下列哪项不是酱油调味品的?1 k- K5 b0 Y5 m6 c( `, d6 S
A:Wasabi 日本辣根
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4 }: a2 E9 v! D+ F, C. e) T7 Z  e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 }4 J0 {8 ?' _1 B3 R* G0 R. X4 R
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:1 Y, i! A4 Z2 p/ J6 y, e1 f
A:Pasteurization  巴氏杀菌' T" Y" U6 u% A& \6 ]

' O; r3 w, Y8 ~5 s64.Which of the following steps is not the correct procedure for whipping egg whites?
; |) j6 K9 {# R% ?下列哪个步骤是不是正确的蛋清搅打程序?
& F+ O1 g0 Z! v) q, B2 j; BA:Allow to rest before use. 允许休息后方可使用。# N/ ?; H' N' _0 s* O: J* M

  p% v1 T: \6 I% g. n! `65.The weight of a large egg is between:一个大鸡蛋重量介于:. P9 m, V3 }, j7 I+ v4 @) x/ ~
A:56g and 63g 56克和63克% L: s4 P. G' B( h' k6 Z8 a
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66.Evaporated milk is a concentrated milk that is produced by removing
1 h+ S9 M  K- e8 K. S/ b; Y炼乳是一种浓缩牛奶 是去除什么做的
( F% z/ k& D3 I8 Z& @3 @: c4 bA:60% of the water 60%的水( N9 C) Q3 W9 w5 H. M8 R3 _

* Z+ Z6 y; m! T" I2 a67.A method of cooking that transfers heat through a liquid or gas is:: B$ c. E. C/ R, v% s
一种烹饪方法,通过转移液体或气体是:6 u4 _1 v  u- _1 M1 y8 }' n$ ]' x
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
1 s! O0 j0 V0 }9 v( N# P$ A/ p6 f$ RA:Gelatinization 糊化
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$ X" f9 Q, Q2 \' i! Z3 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" N; \6 e7 {( B( ^# }A:Braising 烤8 |0 ?  c+ ~* D
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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:& u, t' _. S, I% ?0 w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. I7 S8 b) m# i* n' z
7 `- a* Y. n) E; O( `4 L
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
& W0 L, j( i2 L7 R9 cA:Fumet 原汁- J3 ]% y: ]) I. f8 g6 Z
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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0 _5 O4 Z" s0 F0 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 S1 I5 U* X+ s0 q' ~+ C% _! u

5 p7 H4 ~9 a0 M6 @+ B/ L4 w73.Which of the following is a principle not used in stock making?  P6 H+ c# j6 y) Z% P3 v
下列哪一项不是用于制造高汤(低汤)的原则?9 n  j3 A& \* ]: x9 z% `) \  n
A:Start the stock in hot water.开始在热水中操作
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1 H# }9 ]/ J4 S4 P" P( |: q1 b74.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9 F# Q4 Y  A! K, ~6 W+ {/ G: @
A:Remouillage 法语熬汤
6 K& [1 N' h( J6 C6 ]http://www.haibao.cn/blog/post/176242.htm
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加油!
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