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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。
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' S- }& f: k( q& D$ }2 G0 h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。
3 H6 S* A3 ]8 H) e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
4 B9 V6 s9 R7 X0 k. _/ c1.Which of the following methods should be used to determine doneness in a New York steak?8 R- H. H% G: f& l: k/ x
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)
' K# X* M, h: Z+ D1 L% m& pA: pressure touch. 压力触摸5 H! o8 G  u( i
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: n9 E/ u: |* v1 }
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: c+ ~8 x9 v: I" W. K3 `4 P/ N2 G4 |
A: acid  食用酸% M: v# P! T$ f4 t7 q0 D
3.Vegetables are major sources of which of the following nutrients?, v5 Z1 i& R: k" _" R7 P
蔬菜中包含的主要营养有哪些
5 `" j1 C3 r# ZA:vitamins and minerals. 维生素和矿物质。
$ f3 [& ]5 q" Q. F8 z4.Cauliflower is commonly served with
9 v, ?) T' S6 s+ u8 I6 o花椰菜(菜花)最常见和那种酱汁搭配
, ?; m& }2 Z$ oA:Mornay sauce. 奶油蛋黄沙司6 ~( X! H7 d9 U8 O1 d! P
5.Which combinations of products are found in pie dough?
2 D2 t' \6 s4 h+ ^+ V下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 f8 r" ~! j, _+ ]5 M, L  R4 zA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' y3 h9 M- L8 }" p) Q/ g) S5 l( t6The French term for mussels is 法国语青口(海红)叫什么, e( f& n- M! k0 s, x+ r5 U
A:moules.法语青口,海红
/ k' S; x" I: Q; Y, C6 \' {' r* E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 y' |6 B' Z* H) C# S8 bA:faintly fishy. 稍微有点似鱼味: V5 x1 c" L; p" b8 }
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
. L/ ^4 M, }# ?- ^# C5 V8 C1 ~9 AA:2 days. 2天( S3 ~2 y" h0 B8 r- C
9.What are the principle ingredients in ratatouille? ( b) y) _7 K: r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# b5 J" J- H7 Y
A:Zucchini, eggplant, green peppers, onions and tomatoes& D+ c$ L# X+ N2 Y/ x7 o) F
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 |+ w7 o5 n8 K. J8 W# S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 [' O3 |3 u/ Y# H
A:cook food in quantities that will be used up within 20 to 30 minutes.
; m8 X8 K( v: c) Y大批量烹煮食物要在20到30分钟内9 _2 y9 v! V( J; u4 \3 J! S& u: }
11.What person has the authority to issue a Health Permit?
+ j$ V' l* h9 E/ P8 G8 \# H谁有资格颁发健康证(卫生证)。) |9 Y( w; y3 A( b4 U: ?
A:Medical Health Officer.; x5 z: C+ e$ A3 B+ I; e! O8 S
医疗卫生官员。
8 o3 h* d! w/ E  ?" b3 |12.For what period of time is the health permit valid?
8 g8 h  }: @, h0 W( N* l8 e/ n6 X健康证的有效时间是多久?6 i% b7 p6 X+ Z) s  i7 W/ s
A:12 months.12个月
3 x$ u, l  I) K/ O( C( ~8 A5 `13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 e' y; T9 i1 `2 [6 _, Y( c0 h在食物和饮料准备区,通风系统换气的标准时什么9 l5 a5 |2 ^$ ^& ^3 k0 h
A:08 times each hour. 每小时8次4 z+ |% B7 I( F: ]
14。The minimum temperature for manual dishwashing in the wash sink is- E  N8 B, _7 E: }5 [7 g+ P
手工洗碗,洗碗池的水温最低多少度?
" \! n, k, H2 c3 \$ d' vA:110 degrees F (43 degrees C). 43度" a" O) f& w" O4 r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* J, @7 [" w/ V* s$ q9 N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; h0 c1 S, ]) C8 F: XA:180 degrees F (82 degrees C).  82度- f. r3 Y9 w2 h% H4 P7 q% Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. ~" E' a. V, W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  g# D9 _6 c- n, CA:en papillote.  法语自己理解
6 a/ C; ]7 }- M8 n6 L( e$ a17。Wing or Club is considered a- N+ P4 z5 V1 R3 U8 l: m
翼和CLUB 被看做是一种...1 |' ?  c6 W% I0 C. R! J2 ^
A:Bone- In Cut     带骨切% B! Y4 ~: h" k+ f; P6 @
18。New York is considered a   纽约牛扒被看做是一种; `& J" \) `! h2 I" Z
A:Boneless Cut     无骨切
. n( F# M/ R' u19.In general, a court bouillon for freshwater fish will contain
: d' n5 O6 X6 o: i1 G- ^2 x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
- Q" m6 e7 e& A3 ]! l6 Q: h* _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 c" P, z' r& s6 d1 T和做海水鱼同样数量的调味料和香料  D: m0 h: _- ~. n; b4 M6 Q7 t
20.Anise is very similar in flavor and appearance to- n' W) m2 B# M" \
八角和下面的那种原料有相同的味道
( s0 G# z, S8 Z4 E$ s) y3 G9 b6 `A:fennel  茴香( u, z" M3 g& s' e/ m' K
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 H- o+ M2 p( M7 `5 L  Z& }
下面那种原料更像大葱且有平面的叶子& y6 ~. T) ^) P
A LEEKS  似蒜葱 (这边人叫京葱)
  a6 E! P4 t9 \4 Y22.Which of the following cutting shapes refers to a small dice
* |) v: _, @) k+ L  I下面那种刀切形状指的是很小的粒(末)& }  |' y( w! Z$ H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! f9 h0 j& ~' ~4 x23.Oil is added to the water for boiling pasta in order to) b  f' X% m  }9 k6 Z2 u$ q
向煮沸的pasta (意大利空心粉 )中加油是为了4 d  [" |! l3 X
A:prevent the pasta from sticking and to minimize foaming action.
: Y8 S: t, Y. j* W. g防止面条黏合并降低发泡。
5 W5 R0 C! M1 e8 _24.Which pasta dish features pine nuts and basil?) {7 M) H, e2 t! @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# f9 a4 l$ I/ u$ V8 FA:Pesto.一种绿色的意大利面酱
/ T9 j- t% m: Chttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
) J" Q& |8 A3 y. _# I- {下列哪项是一个春天的蔬菜类似于菠菜?7 }0 B. h0 E$ l/ T
A:Sorrel. 酢浆草。  j0 Q9 Y; E. b+ l4 E7 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?
鲜花(33) 鸡蛋(0)
 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:
* T! V# X# k0 a% Y; r& ~- ]: Y哪位厨师最早带来高水准浮夸的美食1 m( z- w" h& B" T; |6 H: W
AAntonin Carême 人名 安东尼·卡罗美: v6 _. x7 X* z; j. i/ R. W1 P2 A" }" p

- }( u5 T- @5 z& M0 C) j7 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: E( b8 M  u" w! e$ a
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 w% z1 }' ~; S6 D; KA:Cast-iron stoves         壁炉' P# k* J1 T8 ^; H1 W: I
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:# ]) O% q( E" {  F" ]; Z" c* B
法国术语,用来描述roundsman,或摇摆厨师是:
& f" Y& X& }' u- @* u7 g% }A:Tournant   图尔南& z. y1 \7 o* \7 ]# R3 X% b

" p* k% y- N( k2 \# T! `  g) A29.Another term for the wine steward is:
* B+ j9 ]  V5 }! E6 I% k葡萄酒侍酒师的另一个术语是:
: W9 _) D1 H0 aA: Sommelier 侍酒师& u+ G9 }3 @% J' ^* j! k
4 Z( c0 f; j* H' B6 e3 x: I: c
30.Molds, yeasts and fungi are examples of a:$ l0 ]3 W+ ?, t* ?  i
霉菌,酵母菌和真菌是一个神马例子
9 G8 k0 C* S1 W- b( w. _$ `1 V" YA:Biological hazard 生物危害/ E! j/ _$ S* I' y8 r6 \0 c; P: N0 I3 q5 @

3 \& z/ e7 l0 G* o7 F8 `; F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ c6 E% {* M$ }, h3 M
根据加拿大食品检验局,食品的危险温度区在多少之间:4 T! R% i! T7 D6 n- p5 w" a  b
A:40° and 140°F (4–60°C)     4-60度$ v; c, B% o+ L7 j! B- m4 W) Z
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32.All bacteria need the following for survival:- k+ _* {5 M4 X. W% y4 T$ N" E% e
所有细菌生存需要以下哪些内容:5 G: f  y, _$ g
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 K' _, G$ x6 N6 m

% a5 p7 ~3 o# i& n& Y$ `7 i( q33.Which of the following correctly represent critical control points in a HACCP system?3 A; Y4 {7 j, }, {4 v6 {& Z
以下哪项正确表示了HACCP体系的关键控制点?1 d$ S9 }3 I/ ~2 X' V6 w& V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; @  @( D* ?% H/ \2 F
食谱,接收,储存,准备,烹饪,保温,冷却,再加热  Y, H* P4 {+ C5 F1 d( O/ x; o

% a/ [7 w+ u- x/ I34.Which of the following is not an example of a carbohydrate?# T( k' l! r! c$ ~% u; E
下列哪一个不是碳水化合物的例子?  q4 h8 N7 y4 j
A:Essential nutrients 必需的营养物质( ^7 x! e: t% P! Z. s4 X

% ]3 S7 e" y, i. ]% p, A5 T35.The process by which a liquid fat is made solid is called:& s' ^+ }! b- l( `
液体脂肪做成固体这个过程叫什么
# P- \3 T0 C" o2 `! C) HA:Hydrogenation  氢化
" j" e! H. |3 @- D0 `) E: d! l  h+ I6 B' P8 O$ Q2 l+ e
36.Which of the following is not an example of a fat substitute?1 ^% E' u9 l' B; A/ F- d6 c* H
下列哪项不是脂肪替代品的一个例子- A5 r$ `' a4 a5 Q$ {3 |
A:Acesulfame K  安赛蜜K表
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" D5 g+ F8 ^- b9 B37.Health Canada requires that a product labelled "fat free" contain:* S7 m: C4 g* A/ p( \
加拿大卫生部要求的产品标有“不含脂肪“包括:! c# B/ @3 C& Y: ^9 K+ A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 X4 x* P7 }+ @8 M38.Which of the following is not a problem associated with converting recipes?% j" b2 u! L7 S( n' f0 w  l6 ^
下列哪项是不相关联的转换配方问题?
. m: b: d3 ?" T$ K% G* }: }A:Unit cost 单位成本2 H% s  j) a' e+ `- n: {2 C
2 {7 U* y8 y% V, a
39.The condition or cost of an item as it is purchased from the supplier is called:
5 _6 I4 O- C. v5 }7 v, ]) Z从供应商采购的物品的品质或成本叫什么
& R  Y( C' K+ e+ }( |/ b7 DA:As-purchased cost 购买的费用9 b( u! |/ c# }; E! J* n
+ a) H/ Z' t) f3 A: o3 e
40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 U" w' {; P# d. P2 ?在新货到来之前用于日常所求的必要库存量叫什么$ x! Q: _, v0 q0 m1 |
A:Parstock 基本日常最低库存" @3 b2 T  v- v9 _9 k1 j( p
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 w" ?' S" u3 F& j* w
下面那个缩写是用来表明正常库存流程?
" r5 J2 J  P% P  bA:FIFO=FIRST IN FIRST OUT 先进先出: `* q/ V2 @& A2 k: R! C
9 P4 H2 S; i3 o4 i8 c4 q2 ?
42.Which of the following knives is used to turn vegetables?# O6 |/ V( a; f: W' e
下面的那把刀是用来打开蔬菜吗?& L' _$ A. h- l  P1 ?
A:Bird's beak knife   鸟嘴刀
7 G! e) t0 ^5 s! Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ [8 B1 i( I' p) o2 {3 ?7 T4 f/ G7 R% i7 w/ [% d: A8 q! G4 i& j9 G  j
43.What is an instant-read thermometer best used for?) n2 V+ Z" X6 U+ E' a; @* c+ W3 ~
即时读温度计最好用于那方面?
, n1 c3 D8 f  N% N. D& l$ C3 z+ [7 s  x. UA:Checking the internal temperature of a roast 检查被考物品的内部温度# U" ^0 J/ X6 e' Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. e' O  D- H9 k! b- C+ j" t下列哪些金属材料受热均匀,通常用在铁板而且非常重
# L/ F9 p/ G6 t0 b( c9 s' wA:Cast iron 铸铁
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8 g( x0 v1 a' V2 h' F' S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 G5 m& I+ e, R2 y1 a! G7 i哪件装备下面有一个可移动的碗和一个S形叶片?6 h# ]* a5 \5 _. q
A:Food processor 食品加工机
) u. f, T! k$ bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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, g7 U; U! Z5 F/ G4 s; P46.Which of the following is not a rule for knife safety?
/ b3 }' i+ I# e7 |下列哪项不是用刀的安全规则?
( S  n: h. G+ S  c" [7 Z8 J. E' ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ J, @# G" G) Y* m8 N! r

2 T4 ~4 S% ~6 v9 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# J. D6 v/ w& V% A7 p: j, F
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% w! t" X) s9 q/ f) H
A:RondellES
6 H( ^* b4 X- L/ B/ u  W1 rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! \5 Y2 o  u5 S( w, Q4 ]
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48.Which of the following is a diced cut used to garnish soups?
" w8 P2 ?4 L: Y4 r下列哪项是切成小方块用于汤的装饰?0 b' {. P% d7 N$ I$ h9 Z
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 R: ?$ u: f( S; V  O/ k  c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* x+ D7 f- f/ B0 n- M/ }' |: c
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!!——8 j7 T9 s2 G3 }9 A4 f# R
A:Gaufrette . E$ {. X+ }0 P) ?. Y4 P' x% ]% W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ _1 R# q3 h0 F" k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. G) g; y$ }5 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 F  o+ Z  R/ y+ B
& z, r) H4 U& O3 n' T& |8 g. u* C- k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 \. [* z% P2 }8 S- {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)$ Z5 }8 b8 q# o; L" ?
A:Cilantro 胡荽叶 香菜7 G3 @0 w2 z/ k0 ^: k8 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: c( a0 P4 J- n" Z& w
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60.Allspice is made from:
9 E3 W2 o! a5 ^! C 多香果,  多香果香料是什么8 {9 a" {1 H& Y5 k9 x" ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 t+ y9 e  H' n5 [  L& Z; JA:A dried berry 干浆果) E: L/ \# A$ T/ h5 ~$ S% Q4 x% S" L
$ D- r6 i! Y* s/ Q* v
61.Which of the following are used to make a sachet d'épices?
7 x) v/ l! \* S下列哪些是用来做香包德épices?7 b, h/ q" O& M  F4 q6 \
http://www.sachetcatering.com/4 I" j- P* A: K9 J( X/ ^9 O9 O# y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, D6 N4 u. p/ g0 Y; \
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62.Which of the following condiments are not soy based?
8 z* V9 u, c& H' p0 A# H5 l下列哪项不是酱油调味品的?/ {2 I+ u& N+ \4 _- v5 H
A:Wasabi 日本辣根: S0 x( ?# h  L. W

9 ?, s3 z% M8 Q) Z* k' F2 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; j- [) k: }4 g8 K' t+ 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:: L2 b" S+ b* u5 R5 H
A:Pasteurization  巴氏杀菌% D, |4 Q3 R0 {. \% g2 `  w

: F7 J7 T0 P  K2 K  |* r/ W0 \4 q! l64.Which of the following steps is not the correct procedure for whipping egg whites?
" c/ {! ^1 c7 J2 n) V. {* J2 p下列哪个步骤是不是正确的蛋清搅打程序?; o) r! p0 O# Y+ _) N% I$ B
A:Allow to rest before use. 允许休息后方可使用。
  v5 c, u  n' y4 b% \, I
' g5 k% Y" G7 R0 R  k, |# d65.The weight of a large egg is between:一个大鸡蛋重量介于:; A+ V; c' h$ X; R
A:56g and 63g 56克和63克4 `2 T$ }- ]& H5 D
1 n9 F9 q  K' S  p" K/ L7 p
66.Evaporated milk is a concentrated milk that is produced by removing: q5 @" |& j8 b& A) @) w' M; x
炼乳是一种浓缩牛奶 是去除什么做的' ~# a: g+ {4 [
A:60% of the water 60%的水. ]" O" f2 W3 R4 \2 _% j

6 O; j. U4 l2 ]( l& w( ~5 X67.A method of cooking that transfers heat through a liquid or gas is:
. r2 l) E$ E% I) `一种烹饪方法,通过转移液体或气体是:
3 U' ]  R6 u  s% _3 I* N  DA:Convection 对流0 v- w! s4 L2 C7 ~8 `

$ T; u* J  b0 S4 u/ A; u" m) ]68.The cooking of starches is known as  烹调的淀粉被称为0 Q# A9 z# X+ E9 N! `  X
A:Gelatinization 糊化3 q, ~! Y( i/ u+ g0 f* ?0 P# H. C
* b+ }9 x& c( H; @: @
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 C# C# E3 S4 i% x: }& EA:Braising 烤) {- `+ y9 _9 y6 i& i9 J

- i7 h" o' R' _- R8 \6 w& C/ l70.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:. ]$ _7 ]- |9 m! Z! U; F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) P) ^: ?5 ?0 Z: P. v( m2 T, m

1 l/ T4 k9 O3 @; S2 K3 f: T8 p- b71.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
" K3 {) \) W; M) t- X) p/ dA:Fumet 原汁
& A( L  h+ ?/ M. j9 B) s+ x9 d- `% x5 y1 V3 Z) ?9 _
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4 y  W" j0 w+ \* Q7 u# @7 ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) Z# i4 E2 G+ C% Y/ |
/ Z3 s3 F5 e( a& ]
73.Which of the following is a principle not used in stock making?
$ i/ B) v. m, b: Q5 @4 m( }1 w下列哪一项不是用于制造高汤(低汤)的原则?/ n' o5 \' v2 H* Y# [! t' d9 Q
A:Start the stock in hot water.开始在热水中操作
) ?' T7 h( P6 O* n3 e! Y
) s0 @4 Q4 h! O/ F; ~- A2 S74.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- S% k$ B9 F9 n* Y4 _
A:Remouillage 法语熬汤
, ^3 F/ y1 v2 T: q( @) E* ghttp://www.haibao.cn/blog/post/176242.htm
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