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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。$ n! m# k& r0 G

3 t  p3 C/ w, n4 T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  n! L; }; }2 e% }: c  s
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* v1 O: J  P$ b1 d5 S
1.Which of the following methods should be used to determine doneness in a New York steak?
4 s2 E, ~& m9 T; B. ^7 O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)
' h1 s6 y! ~, t- V3 v, ?A: pressure touch. 压力触摸
7 f9 b. ?: E5 F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ o  K/ u$ d. A) x$ f: 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8 `4 ?" s: Y) c$ f
A: acid  食用酸
3 ?3 s+ j+ V. z2 i$ D" x3.Vegetables are major sources of which of the following nutrients?
: A' h2 B, l: W% `3 q. Y蔬菜中包含的主要营养有哪些5 L& f1 @& V. l6 |2 Q- E; j
A:vitamins and minerals. 维生素和矿物质。
  Z, W1 S; o- M: X) Q4.Cauliflower is commonly served with. _( _, ]# r' g( v
花椰菜(菜花)最常见和那种酱汁搭配
" j  G' ~# e+ ]A:Mornay sauce. 奶油蛋黄沙司- n. _% n; r+ Z2 {% w5 D. @3 C+ L
5.Which combinations of products are found in pie dough?
( s0 D% h( M+ I4 w4 I: n( l6 N2 ]下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( P* }3 D. O9 k0 bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, w1 x( w" _7 J6The French term for mussels is 法国语青口(海红)叫什么! T* a$ `. T! |5 @) k1 B* Y: [4 M
A:moules.法语青口,海红
) J# b! `, A8 ^2 V5 |( ^4 O) n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# a( f& T+ {' [9 W! S: ?A:faintly fishy. 稍微有点似鱼味
0 s2 C" A; W7 e  ]9 z$ d$ }, K. D1 q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 c; E7 I, H' \4 r/ [# h% A6 p( OA:2 days. 2天' d7 q1 y! q( c4 p
9.What are the principle ingredients in ratatouille?
8 `7 K$ Z2 B  Y5 `8 C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); j' a3 A, g/ h. y' G
A:Zucchini, eggplant, green peppers, onions and tomatoes# r- v7 Y, G" T3 a$ }( N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' q0 |+ d! U+ k0 c0 ?7 g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 y  f6 n# x& s: |0 O4 Y5 n
A:cook food in quantities that will be used up within 20 to 30 minutes., N8 b- T4 I& C' ]; ~: V
大批量烹煮食物要在20到30分钟内
/ n, }% d5 o/ O2 w& [6 J; o8 A11.What person has the authority to issue a Health Permit?( i2 p; ]9 }0 a; M! b
谁有资格颁发健康证(卫生证)。
+ v. e3 O7 n. y; hA:Medical Health Officer.
; b; m8 X$ |. ^' t1 o9 P医疗卫生官员。6 a1 J& o4 ~4 A: }3 z) Y% v# `
12.For what period of time is the health permit valid?
1 l0 }3 l# M. j健康证的有效时间是多久?( m( a7 H8 x9 F; ~+ T7 k5 w0 a; M
A:12 months.12个月
* m0 D( s( A2 m5 I# T/ \13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% p0 j( U( ^8 S& }% i在食物和饮料准备区,通风系统换气的标准时什么
7 n6 v0 P# ~6 p0 J  k8 mA:08 times each hour. 每小时8次; u6 Z& V8 H6 R! d3 y
14。The minimum temperature for manual dishwashing in the wash sink is
% ?9 u5 L- d0 P% z手工洗碗,洗碗池的水温最低多少度?
6 U+ E& P' P% i  aA:110 degrees F (43 degrees C). 43度
- m9 l; Z' I4 m1 y4 _8 b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 g5 p- S; o) T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: k3 d1 O/ S5 Y+ W5 q
A:180 degrees F (82 degrees C).  82度1 W3 @# Z; \  |1 F" \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 S7 O3 h( r; r( R0 z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 X! E& b! g  B6 x( a& ^A:en papillote.  法语自己理解
, m9 I6 q1 _' h+ @) V& @2 z; v17。Wing or Club is considered a
0 W$ a) O6 Y  A! d+ @. c2 W翼和CLUB 被看做是一种...
! N. M% O  G) l" u* {9 K' GA:Bone- In Cut     带骨切" I! M& g+ D3 m; K
18。New York is considered a   纽约牛扒被看做是一种
' R0 u! {6 J: ]7 M7 c. a0 r% y+ JA:Boneless Cut     无骨切- e+ A! B8 Q4 A  m# x
19.In general, a court bouillon for freshwater fish will contain
- @4 [7 s% O. ?/ i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
: B7 _2 h6 p1 i) H3 |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 A' D' N' C8 ?1 ]! r. z和做海水鱼同样数量的调味料和香料
, b% w+ ^& ]# E, t20.Anise is very similar in flavor and appearance to
- d9 B) |/ O. ?: g2 v# T八角和下面的那种原料有相同的味道7 m" g  S6 h; u1 ^' c7 P1 G: q
A:fennel  茴香
. @5 A3 j; a9 x5 k6 I( M- a. l6 \21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" T' S0 B% ~3 ~4 s5 P" M/ k, z下面那种原料更像大葱且有平面的叶子' o: f7 W, _. A
A LEEKS  似蒜葱 (这边人叫京葱)
* E  m9 X+ {2 i22.Which of the following cutting shapes refers to a small dice
' V; ^4 e8 a' L, v9 i下面那种刀切形状指的是很小的粒(末)8 ^3 E% f2 ]0 d0 z# o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) k: v! v$ V) _- n5 o3 ~& n2 n5 {23.Oil is added to the water for boiling pasta in order to
3 A* b' k6 C6 p向煮沸的pasta (意大利空心粉 )中加油是为了) G7 W2 g8 h2 x# L9 H. e6 ^2 }( s; n
A:prevent the pasta from sticking and to minimize foaming action.
3 S, `2 t* A8 d4 J防止面条黏合并降低发泡。$ S) d: N7 _! b/ k( f; S: F3 i
24.Which pasta dish features pine nuts and basil?& b  {* z- T6 z0 L+ y- S1 b/ z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 y4 h: {  n- B2 m5 H+ ]" c0 Z' i
A:Pesto.一种绿色的意大利面酱 + b  ^' j, I- s* K
http://www.tianya.cn/techforum/content/96/563836.shtml4 E- l0 X" ~" ?& r9 j( J; e

: ?1 g! C+ Q3 {1 s3 C' x% r! W5 M25.Which of the following is a spring vegetable similar to spinach?
4 e  r" m  s- C下列哪项是一个春天的蔬菜类似于菠菜?
$ T( n7 z" {$ I( U# `3 KA:Sorrel. 酢浆草。7 m6 h3 l# b, c. {- x9 a
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
大型搬家
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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:
  D3 Y2 R8 f" a, T' Y3 w哪位厨师最早带来高水准浮夸的美食4 p  C9 ^8 }7 Z
AAntonin Carême 人名 安东尼·卡罗美# D4 P$ Z4 Z' l4 }8 B

" A! y& w8 x# `# G6 v+ ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. f9 o( G% {+ a3 I9 R; A2 _& X: h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 ^/ H9 b2 q! j( `: M: u" wA:Cast-iron stoves         壁炉& N3 F0 w! e2 J* ~0 g
http://www.usstove.com/products.php?id=6% k7 D: `7 I+ \) [- ~& r9 f

  d' k: ~9 i* Q0 t7 v28.The French term used to describe the roundsman, or swing cook, is:
; A) t3 A2 [; d0 V" `法国术语,用来描述roundsman,或摇摆厨师是:
' T7 N) A+ O) z# ?+ E9 ]- N( q1 WA:Tournant   图尔南* M6 c* |! H* |+ ~0 Q  c

; I( B/ k) ^# h29.Another term for the wine steward is:3 L# X; D  v* J% G
葡萄酒侍酒师的另一个术语是:6 h8 C7 f! Q. b
A: Sommelier 侍酒师
; O5 x4 U( Q# c7 B( v3 M3 a( v* M1 E% M: ]
9 J3 [$ h' o! L% a! J) B30.Molds, yeasts and fungi are examples of a:! W9 e. L$ G; H& W
霉菌,酵母菌和真菌是一个神马例子
& F8 w; \. h5 K$ KA:Biological hazard 生物危害) @3 q$ `) p+ d! e' Y6 I8 E2 h+ J

; e4 Y6 r- w" W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# X# p, `1 h8 m" p$ @$ B
根据加拿大食品检验局,食品的危险温度区在多少之间:$ l# u5 v# N( h! b; Z! r- H) W5 D
A:40° and 140°F (4–60°C)     4-60度7 z* _2 z# U6 x( F1 k$ L
4 [# I4 T# t1 o% I' ~
32.All bacteria need the following for survival:  I1 \( d3 v$ l) V& q0 g
所有细菌生存需要以下哪些内容:5 f, p* P9 U2 [6 E6 z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" u3 X$ |, p( u* b) V
! A( M  `7 y+ C9 T7 T4 ?
33.Which of the following correctly represent critical control points in a HACCP system?+ E' o; E4 b; q8 G8 s5 Y- B" I
以下哪项正确表示了HACCP体系的关键控制点?' j2 o0 y  q/ I: E$ I0 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 S5 Y( A3 }# Y( p
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 z" Z/ j) k0 T' N1 Z' E5 |3 n& `
; g. |& J: L' N4 `
34.Which of the following is not an example of a carbohydrate?
# g$ q% p2 I, X1 e  i下列哪一个不是碳水化合物的例子?4 Z9 L0 b5 N, T/ G' r
A:Essential nutrients 必需的营养物质
  G8 Z* [: k6 I; V7 ?' c& Z* W( a% m  X7 _# f8 s
35.The process by which a liquid fat is made solid is called:
% m: {4 D$ A; a, E, W& P/ Q3 A4 L液体脂肪做成固体这个过程叫什么
5 p4 L% ~; o* @# S% @A:Hydrogenation  氢化
  k5 z* D5 u0 o
3 J1 d2 m) m2 z! Y36.Which of the following is not an example of a fat substitute?, i& r3 M: b5 S, I+ K
下列哪项不是脂肪替代品的一个例子. h2 r9 ]0 a2 L! A* o. R$ I6 I9 ~
A:Acesulfame K  安赛蜜K表
( L4 H" r5 n! Q0 L/ d0 {; A/ H  V* C5 C- {% W) D
37.Health Canada requires that a product labelled "fat free" contain:
0 f9 P2 M! `: K加拿大卫生部要求的产品标有“不含脂肪“包括:
# k; F  n; ]3 M9 h; I+ XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, h$ h  C  c3 f. F( e! Q
/ Y5 l( `# T0 u# ^' r; t8 ?7 J
38.Which of the following is not a problem associated with converting recipes?& ~7 _# G& f1 I& d8 ]' {! z4 H! R
下列哪项是不相关联的转换配方问题?) Q' g! u+ Z5 ]
A:Unit cost 单位成本
3 j2 p0 Y  Q3 ^2 R; L5 u) H" A- Q' r; w: s; C# ]- t6 f
39.The condition or cost of an item as it is purchased from the supplier is called:
9 S: v5 G$ D9 E5 Z8 q2 f从供应商采购的物品的品质或成本叫什么
8 Z4 ]* O4 P8 ^1 o8 c6 ~/ BA:As-purchased cost 购买的费用8 z; c5 M8 \/ e0 _

6 J; Z0 Z; t% d' v7 M0 R40.The amount of stock necessary to cover operating needs between deliveries is known as:! j6 a9 I9 U- O' P4 }4 e4 S! b. ~
在新货到来之前用于日常所求的必要库存量叫什么# ^& S/ I: G2 B  ]7 f
A:Parstock 基本日常最低库存
8 g" }9 m5 ]) s8 m
  T- {% H. }- }8 J41.Which of the following abbreviations is used to describe the proper rotation of stock?
% A$ v+ Q) F( M" Q. g6 C下面那个缩写是用来表明正常库存流程?. [6 e- q) I, L2 }: L9 g* l
A:FIFO=FIRST IN FIRST OUT 先进先出6 j2 W* l. ]5 E7 h. s4 A

6 r! m! Z6 l6 s" w) X42.Which of the following knives is used to turn vegetables?8 h% G. R+ u/ e2 u
下面的那把刀是用来打开蔬菜吗?
5 T9 |+ Q, I( h' m; R: BA:Bird's beak knife   鸟嘴刀* e4 W. {# q" w( [' }( ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; Q, m' y* F# Q( d6 l7 H9 N, z0 n4 p# A& s0 Y2 w) |
43.What is an instant-read thermometer best used for?! x2 N6 l0 Y, L/ [3 M8 @
即时读温度计最好用于那方面?/ Y- ~# x9 F% J. D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 C! }3 j2 x* G4 w: x* c6 a/ `" R, l* X6 W( D& y% e
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% D$ z! |$ ~, r* x5 f- w3 x& _0 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
# H" |1 q' y' m5 R& K6 X: iA:Cast iron 铸铁
1 u, X1 \1 ?+ f' n+ Q0 z8 u, K$ s3 x7 o6 t! w4 v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 u+ I8 i5 N) j% D, F
哪件装备下面有一个可移动的碗和一个S形叶片?
' N& X1 f$ {  [' R; }( t, i0 L7 b- S3 H$ yA:Food processor 食品加工机
6 f1 K2 j) i4 i7 K& R/ N5 q) r: ghttp://www.google.com.hk/search? ... iw=1263&bih=572
% K  n! R! w: a
) ?0 E) D# u# `# Z: x9 G7 X$ t" l46.Which of the following is not a rule for knife safety?
, s: N* v' V) h' V" D0 P7 b. x# P下列哪项不是用刀的安全规则?
6 @5 |) Y8 T* r) f8 _/ F  ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& R. Z" Y! D. ^; P% n) \( z$ i, D/ C
' F2 O; m( p# q' ^0 }- Q& h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 W, K/ O) g4 c- ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 I" h9 \# P% q; T/ H0 G; t( bA:RondellES + ]' X) I2 K. I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& ]5 }' H# L2 X( ]0 a
; _8 U" A7 V6 }! Y" t# d3 A+ w
48.Which of the following is a diced cut used to garnish soups?
) i5 M  F  o0 ~4 X& z  J下列哪项是切成小方块用于汤的装饰?
: B3 T; w  O* O( U# T5 H% t  O% G8 FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% H; W# n& I' n/ z$ y+ u  ~8 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 i1 P( B- \) o$ U3 m7 I. _5 W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!!——
. x+ y, p% O6 J$ v9 XA:Gaufrette ' M/ q- m; ?1 v+ o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( z' I, U/ T8 r9 Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! u$ Y' x' R& @7 \6 w: j2 u/ L; fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, {) m4 U0 R, ~* q( s" P* ?2 w
8 g3 |2 K5 Y- r2 a6 F, {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 L( {0 l% y( `6 t8 H# c% j( Z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)/ C9 h9 Z1 S) l0 j- r+ |6 ~8 |
A:Cilantro 胡荽叶 香菜
5 A. ?8 Z- G2 k# _" ~7 A/ Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 R! o! m" f; G" y: D+ q

: r. z% O4 W4 e! x: X& R5 e60.Allspice is made from:
+ q! g, Q) E- L# y 多香果,  多香果香料是什么
- ^, u/ x  [  ~. h( [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 X+ r5 ?# h; R$ x0 C) r
A:A dried berry 干浆果6 ]  {9 s1 R2 G( O. F! T" W- Z' S$ x' l6 \

# p+ r5 S7 P6 d. h! E9 }+ Z: o61.Which of the following are used to make a sachet d'épices?
9 F& m1 }9 D3 _( K" S5 z, V下列哪些是用来做香包德épices?
, a9 I, ^1 @2 o: t' ghttp://www.sachetcatering.com/
- r- _% A  _5 C! }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' D- k8 s( m; T: h- h5 `/ P5 v! n: V: |
+ g6 K/ K6 i+ s
62.Which of the following condiments are not soy based?
% p2 r6 i; M0 L$ M下列哪项不是酱油调味品的?
+ ?8 V0 A; O$ M3 x$ R6 vA:Wasabi 日本辣根- _8 Z( C# c0 {; L

, l6 E4 X8 x, m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" k2 G4 Q3 d% e3 s8 }  Y$ x8 f; b0 x
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:
0 K; r' L: H- m3 M8 {- v+ _A:Pasteurization  巴氏杀菌3 {/ M  I: t/ g+ M
* L, c$ b; |) ^# g" c0 Q& H
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 q' `& a+ I' W下列哪个步骤是不是正确的蛋清搅打程序?" n7 b- Q1 d, \1 b+ `9 h- ?
A:Allow to rest before use. 允许休息后方可使用。1 O4 h" {4 M- q4 \

6 F4 C# o0 p" k2 j) M) B' m$ _65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 z/ G, n: W2 o, P4 B6 VA:56g and 63g 56克和63克
; g7 [$ {; Y/ f3 q# [: M0 X7 `
$ f  U8 r/ G4 v& R3 {: t' j66.Evaporated milk is a concentrated milk that is produced by removing
, O) n1 h% C; P& E. L5 M$ H炼乳是一种浓缩牛奶 是去除什么做的9 B5 x# F7 r2 V( O: n
A:60% of the water 60%的水5 E5 j$ h* ]/ V/ J; v1 V( p

& T, K) d# l6 T4 c0 P  `6 M67.A method of cooking that transfers heat through a liquid or gas is:
3 x2 y* x2 d7 }2 e/ O一种烹饪方法,通过转移液体或气体是:* V5 Y& Q- N! [) s& e
A:Convection 对流3 {  o' G& b5 M( D1 D/ p

; a& X& A9 u3 D3 s) U1 ^68.The cooking of starches is known as  烹调的淀粉被称为
* K3 G% O! X  @  J( tA:Gelatinization 糊化1 x' j( v) z  H1 O
* S& `4 A- Y# J, y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 ^) u7 R2 s. J3 V. ?6 s: Z% nA:Braising 烤$ z9 e+ c; n) y+ K5 P! K

% y3 Y' A9 S0 b  L: M' }. _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:3 Q1 A: k6 p! @; X+ x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' c4 B& _$ A! |1 C8 Y4 \, R# W/ G
  Q) V. s  O8 H, i, o3 C  ]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) `9 o3 U, [+ GA:Fumet 原汁. I9 O6 [% n$ g
" M/ J8 n  {  o5 f$ y
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& ]1 E* S& k8 [$ I9 }6 ~" p# r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 F. E% U$ x5 M! E2 ~( R
( A2 w4 F/ A  T% _2 b5 b
73.Which of the following is a principle not used in stock making?1 s  ?9 s7 I* Z! n) O) m* z- u- e
下列哪一项不是用于制造高汤(低汤)的原则?- c4 o  E. N0 `4 Q
A:Start the stock in hot water.开始在热水中操作" |3 m, b% ~0 e: ^1 D
+ m1 N# {  Q1 ~  `5 M6 |/ x; p
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
/ b0 O! X9 _( {7 y" ]% r" l( _A:Remouillage 法语熬汤
1 l  ^; |5 p% }9 l2 @http://www.haibao.cn/blog/post/176242.htm
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