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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。
. k! l5 ~: l7 N7 B& ?/ I* |. {
, Q- [% H, G- G5 \/ q/ F- X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。
, ~8 L. i# q/ J1 ~9 o另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
大型搬家
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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
3 ]& T' T3 O$ G$ r! t1 O1.Which of the following methods should be used to determine doneness in a New York steak?# m: \7 ~  E& Z5 L: 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)7 ?( E# x) ?# B0 C+ {" j/ r4 Y) A% L
A: pressure touch. 压力触摸  ?  X' I! h1 R
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 x; j5 R! ]! Y& P, ^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
3 s! i% `" }. ^  B9 v$ ]  G4 YA: acid  食用酸
  U3 P) K' \, g3.Vegetables are major sources of which of the following nutrients?9 P& O! [0 C- y; ]1 c  R
蔬菜中包含的主要营养有哪些
5 @1 I0 @/ {) t1 r* I4 lA:vitamins and minerals. 维生素和矿物质。
: V5 c; g8 ?6 F5 @- t$ ~5 n8 s0 ]4.Cauliflower is commonly served with- U! c/ U0 v$ m+ g0 }) p  P9 L
花椰菜(菜花)最常见和那种酱汁搭配
% {8 f* l9 Q' }' Q1 S  yA:Mornay sauce. 奶油蛋黄沙司3 T& n7 h+ J5 j7 L7 }6 R
5.Which combinations of products are found in pie dough?
* y+ O2 E8 S& y, q9 D+ o! z; z下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 H, q; }. p" \! N5 S+ o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ ^# C5 }$ ~8 K0 `
6The French term for mussels is 法国语青口(海红)叫什么9 x8 n) A4 N" W' w
A:moules.法语青口,海红
! I  b; i/ ^6 K' v6 p/ v0 x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: T6 {. N! ?% `7 |
A:faintly fishy. 稍微有点似鱼味0 B" |0 k- v8 H9 o* Y! w
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 w6 k+ z3 Q6 M2 {3 q3 |! qA:2 days. 2天" f& P' V2 L+ M2 L( ~
9.What are the principle ingredients in ratatouille?
. W+ @: c3 f1 K) t3 D3 E" Y" j炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)* N" ?3 z* B8 M7 I& O2 t  g
A:Zucchini, eggplant, green peppers, onions and tomatoes6 g5 Q4 I% V/ M( Q: X
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) Q% X% d2 M. f5 g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ ]1 U6 p$ i( Q' F9 {9 I
A:cook food in quantities that will be used up within 20 to 30 minutes.  R1 Q1 [5 h* b! x, o8 m" T
大批量烹煮食物要在20到30分钟内8 T2 g" T5 e+ h* Y+ A8 F3 o2 J
11.What person has the authority to issue a Health Permit?  _! K* R! c7 y5 f; J9 a* b
谁有资格颁发健康证(卫生证)。( Q& t6 l8 D% u; k9 `/ H) {) k
A:Medical Health Officer.5 J5 E% s/ S  d/ q. W4 V$ U# V
医疗卫生官员。
* e  J2 `0 `1 h* |$ ]3 J12.For what period of time is the health permit valid?
( V5 ?6 l- g6 ]2 c健康证的有效时间是多久?
0 a7 a" D4 G4 T; {5 e1 {A:12 months.12个月' [+ H9 R1 o! ~) Y+ c1 f+ u1 ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% x" q/ Q/ V: s, A! q* l在食物和饮料准备区,通风系统换气的标准时什么
" ^: _2 \2 u# q" ]3 rA:08 times each hour. 每小时8次
9 Y. g* ~: a1 E14。The minimum temperature for manual dishwashing in the wash sink is/ C5 N+ B- b& A4 A
手工洗碗,洗碗池的水温最低多少度?
, ?' Y! Y7 c; _6 `9 vA:110 degrees F (43 degrees C). 43度
9 B6 z1 a! C4 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  t2 V! `; r7 b用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* y, F  c( x. g  o* Q! qA:180 degrees F (82 degrees C).  82度8 N3 m6 }7 H3 c) v1 d+ c
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" @# E4 d8 \% F; I- P/ j
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 I, V9 q# b8 v7 o* y' g$ U5 y7 ~" @
A:en papillote.  法语自己理解
5 J0 E1 x' j- I7 g1 q: U" }. n17。Wing or Club is considered a
: y6 _4 X; \: z+ h$ @翼和CLUB 被看做是一种...0 `7 ?/ B1 w& W3 ~1 b% w6 ]; r; I
A:Bone- In Cut     带骨切, G9 q* m1 V8 A2 a: W3 w0 s
18。New York is considered a   纽约牛扒被看做是一种! }$ M! a- _, O- [# X- j
A:Boneless Cut     无骨切2 W/ G9 j! f, r1 [
19.In general, a court bouillon for freshwater fish will contain
2 r# `; G4 K2 k* z. {  P& K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7 e1 O* r- d3 g+ c
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% M  h* |. S# d4 e和做海水鱼同样数量的调味料和香料
# A# r* z/ z9 g; R20.Anise is very similar in flavor and appearance to$ S+ m5 F  }5 H$ t
八角和下面的那种原料有相同的味道
3 h1 L/ J6 y" M2 N4 v( |$ ]  ZA:fennel  茴香
2 S$ ]$ C* {! F- L7 N- ~7 C3 x0 r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ B$ l* O" x8 B# T" G
下面那种原料更像大葱且有平面的叶子% o- ^2 i; E% X# s( U% c' y( H2 K
A LEEKS  似蒜葱 (这边人叫京葱)
4 I# b! ?% {6 ]$ N2 \/ W22.Which of the following cutting shapes refers to a small dice; T- t, m7 m8 P/ \0 j
下面那种刀切形状指的是很小的粒(末)
) M$ Q  B! L% E3 r  ]" F6 yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" K; j, k6 ^* Z. [) \23.Oil is added to the water for boiling pasta in order to
% w+ d% @8 M& `- Q1 H3 M向煮沸的pasta (意大利空心粉 )中加油是为了
% o4 a6 d, I, l( m) `A:prevent the pasta from sticking and to minimize foaming action.
7 d' e$ ~! D' j. A/ p4 l$ i: w防止面条黏合并降低发泡。
0 |! Z: w8 \1 [+ l24.Which pasta dish features pine nuts and basil?/ o3 p! ]# N  e, q# I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) A( t  Z+ I/ Q% b
A:Pesto.一种绿色的意大利面酱 & R) M; ?4 j0 U# N4 s! C- [
http://www.tianya.cn/techforum/content/96/563836.shtml
2 L  Q$ y: O6 g5 C3 z
, B& ^& F! G+ J1 ~25.Which of the following is a spring vegetable similar to spinach?4 }3 a0 J1 j* a/ v$ P
下列哪项是一个春天的蔬菜类似于菠菜?' X, e+ `& p# _) r
A:Sorrel. 酢浆草。7 w7 M' y: V" Y5 K
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:
3 }1 o- K: M- M) R# i4 E! N7 T哪位厨师最早带来高水准浮夸的美食3 f; x, b  D/ {) T+ x, x4 }* i# j
AAntonin Carême 人名 安东尼·卡罗美
: T8 w3 n; K/ ~3 Y* h: H
8 V: C7 S# m$ |; E* D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* i# u/ x5 Z# S! Q7 E
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- W" W' k3 Q$ V# q& n- ~; V: I! TA:Cast-iron stoves         壁炉' r7 j& h4 I" I' I% a, D& H4 v
http://www.usstove.com/products.php?id=6% h6 Q! q2 |8 ^1 A
: l4 T4 u, ?* c0 ~% m9 r. V
28.The French term used to describe the roundsman, or swing cook, is:7 y; H; @: n. [) t
法国术语,用来描述roundsman,或摇摆厨师是:  p6 Q) o( H  w6 R5 z% |
A:Tournant   图尔南
. a8 W# p- ]  ^" {# f) [5 j3 Q; Z+ W6 g) Z/ h7 G
29.Another term for the wine steward is:
9 r: j5 ^4 w6 j! L( b葡萄酒侍酒师的另一个术语是:* N: [+ s. ~, C% M3 W3 B
A: Sommelier 侍酒师8 F' n5 }# p7 C- p$ s

. p9 t0 x3 H* _0 u; r30.Molds, yeasts and fungi are examples of a:+ d3 @" M) a: M/ p
霉菌,酵母菌和真菌是一个神马例子  |* m4 n4 `1 s5 a
A:Biological hazard 生物危害% ~0 b- |0 ~8 Y, C
* ]  h' ], |; g5 a; o; e2 f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 Z1 i1 \% N: e% f8 S. s/ ~; ]+ {
根据加拿大食品检验局,食品的危险温度区在多少之间:
- g( a# s4 \" J; n. O: tA:40° and 140°F (4–60°C)     4-60度1 H, f. d6 b/ G+ t

' V( M" O7 x/ I5 t# F5 t32.All bacteria need the following for survival:
" {4 B$ f4 W( g6 q' `( A- P) e所有细菌生存需要以下哪些内容:* a( u0 F: d  s$ @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& w1 x" Q: n# q/ h& D
! {8 {0 E# o+ w6 R6 p' S8 L3 v5 u33.Which of the following correctly represent critical control points in a HACCP system?+ N" B! ~2 t3 l; R$ Z
以下哪项正确表示了HACCP体系的关键控制点?+ x! v; t. |. S  ]' R* G: B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + a% ?+ C+ n+ `# P5 {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% {4 G3 W+ T" d- o) |
9 v% g6 Q( v2 Y
34.Which of the following is not an example of a carbohydrate?' d8 U2 u9 R5 p- c
下列哪一个不是碳水化合物的例子?9 h/ ^5 f( v  |/ f6 d' J. E& w
A:Essential nutrients 必需的营养物质
; }5 i6 Y: B  {: K" d6 k, Q; Y; g4 E" @" a
35.The process by which a liquid fat is made solid is called:+ B0 p9 a' b' e6 I" V0 T
液体脂肪做成固体这个过程叫什么
  {+ |# m# S! d" T+ x) j7 }% DA:Hydrogenation  氢化2 l8 V6 \2 Y* H5 j# P/ _% \

4 ~/ p, W2 s$ X& N9 ?6 `36.Which of the following is not an example of a fat substitute?) D3 V% v( @: ?" e& m
下列哪项不是脂肪替代品的一个例子2 i' M6 j6 E8 T& [' D
A:Acesulfame K  安赛蜜K表
# h$ ~8 |( Z$ _0 b$ L5 }
* y* B- l( l0 h  V8 l37.Health Canada requires that a product labelled "fat free" contain:8 X: |  }/ \+ X3 U0 e
加拿大卫生部要求的产品标有“不含脂肪“包括:! |1 Q! R! M1 T# o# L4 H' K: ^3 i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- K  ?4 k1 i* F

- g& ~9 z- F" ]. X38.Which of the following is not a problem associated with converting recipes?
( f8 T4 k* A# y下列哪项是不相关联的转换配方问题?: K7 I# m5 j' d' `. y5 p
A:Unit cost 单位成本6 A( A+ I. q# W% l# j% ^# o

% s0 S& i1 R1 W6 r0 O* T0 _39.The condition or cost of an item as it is purchased from the supplier is called:
! g' W2 q' K  r2 N! w4 E8 u从供应商采购的物品的品质或成本叫什么
/ ?( A" O0 e# p# x+ E% O+ kA:As-purchased cost 购买的费用
2 O3 f- B5 |& T& n% Q! U0 f) {+ M& ^9 B7 l. ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* K- k# E9 b/ _1 ]' h在新货到来之前用于日常所求的必要库存量叫什么
5 D8 ^  e1 F8 a% Y- OA:Parstock 基本日常最低库存# a8 x: z* N* J- _( P6 Z1 p. {! l
( R( O: w9 G# u
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( [# l$ i% _) ?; [7 S+ E下面那个缩写是用来表明正常库存流程?# X; w. o+ q- o4 \- e9 Z1 d- N
A:FIFO=FIRST IN FIRST OUT 先进先出
7 y6 D7 y1 a! ^5 @# _$ c: X! @: C1 Q: o5 i) w9 v. z% W0 N6 L% q
42.Which of the following knives is used to turn vegetables?
- F) U! _+ r. d3 E4 v6 y1 b下面的那把刀是用来打开蔬菜吗?
9 o9 ]; \+ D# l0 s/ c! ]6 VA:Bird's beak knife   鸟嘴刀5 Z, s1 P2 q( ]+ w( Q8 H, b% E+ m) Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?0 @5 i4 D5 N2 \$ i" ?$ X
即时读温度计最好用于那方面?9 |8 o* E/ E. d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
& J- C2 a- v0 f! \7 Z% b8 Z) m. R: S3 y" T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! M) L0 p* q: B下列哪些金属材料受热均匀,通常用在铁板而且非常重3 e7 T: a' C4 L2 @. V8 Y
A:Cast iron 铸铁4 c! u; r8 Y, A( T+ n

. {4 c& Q3 l5 q3 p" D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 g9 a+ ^" d( e5 x9 _哪件装备下面有一个可移动的碗和一个S形叶片?' Y& b% w3 A8 r& f1 ~
A:Food processor 食品加工机, z& N) F5 \, `4 E1 J
http://www.google.com.hk/search? ... iw=1263&bih=572$ }1 D+ _; I- _
- {- s% \& a8 {: \
46.Which of the following is not a rule for knife safety?6 P- V. t' D$ r1 `8 N5 V& U
下列哪项不是用刀的安全规则?
+ E5 @6 A4 S9 k! E% O1 N( UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 V6 O, k5 L$ g- u5 A( F! u: s& V/ {, i; `. L8 i+ f+ p% k- ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ i$ p- d; k0 ^- ^* i/ i' X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  ?# X1 n- |9 B; I( F( h
A:RondellES
  L) `" S$ W8 h1 _% o, phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 z$ D7 G+ ?7 M- A( }+ w8 N
- b7 H/ [8 O+ l+ `- ^
48.Which of the following is a diced cut used to garnish soups?
. ?, i& v( _* e/ E  E下列哪项是切成小方块用于汤的装饰?
* I5 X1 f0 n3 PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' i$ `+ y+ x4 l0 r  h3 C, W8 L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ ]( _. j- c( x
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!!——
2 b+ h' K9 h, n/ t) H* g, t3 g; k8 c; B4 mA:Gaufrette
" B4 c0 {+ d8 L. d8 {! Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) [+ F0 ]. h/ [6 \+ q3 s4 u- }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  j& s! a+ b1 z. h3 m! ~' {
Gaufrette :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?2 E/ s1 }; Y- t3 ~) ~$ o/ 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)
; C3 G7 I" `& b. S/ O$ nA:Cilantro 胡荽叶 香菜' w; j7 p3 l7 [& c/ P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  e2 I* S9 y% v8 k

, G7 ^: {* ~& Y8 f$ U4 S- U60.Allspice is made from:
. L* A4 y- c2 `1 |9 S* a 多香果,  多香果香料是什么4 x5 ^3 Y' c- u6 K9 ]5 C. G# g5 y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 G' M7 ?/ P9 |
A:A dried berry 干浆果
0 ]& X3 O; T* X( [: B3 F
9 |8 k+ ~; k. Z1 w: x* b5 _& A3 `61.Which of the following are used to make a sachet d'épices?# n% I, n3 q4 S% `2 ~1 a3 w3 j' [
下列哪些是用来做香包德épices?
! k' N3 p+ f4 z9 Ghttp://www.sachetcatering.com/
; f4 X( a+ b+ P- K$ kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 B! i1 w$ d" @" [4 S
5 o$ G/ j% v" e5 ~% k! `62.Which of the following condiments are not soy based?
0 e) L$ P( L* R& a, Y2 N1 Q下列哪项不是酱油调味品的?" ]4 L( a! e; I; c: N  z
A:Wasabi 日本辣根/ ?% {! a3 ~3 N; Q0 o
, {/ A( ^; c' n1 V7 r2 ~0 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 T. `7 U* ?1 f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:; P; z% \$ J3 u0 f- ?9 |
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?" f+ ^5 ^1 W6 \+ l1 x% e$ X6 C
下列哪个步骤是不是正确的蛋清搅打程序?
- b) Q- ^+ }7 a! \7 vA:Allow to rest before use. 允许休息后方可使用。0 q; k$ z% L; X3 I) o; \$ Q4 x
: o* S$ y$ F4 W0 S, e0 \4 O
65.The weight of a large egg is between:一个大鸡蛋重量介于:  u, p2 z9 D" \( j  T
A:56g and 63g 56克和63克! W' Y  C) z- ~2 J  C9 n5 |

/ W, k: H& a8 M  r66.Evaporated milk is a concentrated milk that is produced by removing7 G; b4 _! O% r. l" @
炼乳是一种浓缩牛奶 是去除什么做的, e" ]" M6 r$ t5 Q
A:60% of the water 60%的水
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+ n" e4 {5 c7 d  h' t0 I67.A method of cooking that transfers heat through a liquid or gas is:0 N, A' y3 x: D& N5 X* v2 {& k5 D* f8 _
一种烹饪方法,通过转移液体或气体是:
! [9 ~  @) Y7 I. p% C2 UA:Convection 对流
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" T7 h! c9 w6 D& O3 }9 e2 t! H68.The cooking of starches is known as  烹调的淀粉被称为
3 W0 s3 \6 ?" ^0 ~A:Gelatinization 糊化
6 F  d0 w$ T- Y- n: V" f/ [$ A: c5 E- `
% W! w, ^  {2 i6 G3 o* a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ I9 c% O# E  pA:Braising 烤( o5 [' @4 T9 J0 B8 _

3 ]3 M7 \% ?: m2 U% c70.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:
6 {, `, [$ N9 \+ ^/ kA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
- k( f9 \' T" R" J+ G: z" _  iA:Fumet 原汁
3 R+ F. [7 \2 F/ E* l3 l; x3 E$ t, ^  A7 ?. [
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' E- Z! o6 K9 A7 v/ D1 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?' z: y2 i+ H3 H: B
下列哪一项不是用于制造高汤(低汤)的原则?
! \3 _5 H$ J: J. [( [; ?3 EA:Start the stock in hot water.开始在热水中操作
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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 B" `- j5 u3 L4 k! J9 `) }
A:Remouillage 法语熬汤
' K$ `1 Q. z( P! s( Y/ a' o1 P! jhttp://www.haibao.cn/blog/post/176242.htm
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