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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。
  Q& C- q# o( z( ~) U) H% q0 a* T# V3 F5 |. u+ W% V/ M7 |0 G( I+ K
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。* ]; H9 }6 M" o
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 J6 t  t( E$ X4 T0 |. q- ]1.Which of the following methods should be used to determine doneness in a New York steak?5 y2 M  I3 I0 K8 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)
, d5 |0 z' x) h' z  {1 V) E3 lA: pressure touch. 压力触摸
2 x) c; H! l8 @# n3 @( ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 p# u$ d- H4 k  H/ I6 D
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
, G% u* N5 _! A6 S+ RA: acid  食用酸
* _9 Z. d- Z. S* ?+ G3 ]" u3.Vegetables are major sources of which of the following nutrients?
3 m2 _" N4 ~+ S; R! ]蔬菜中包含的主要营养有哪些5 ^/ a, I/ B, R
A:vitamins and minerals. 维生素和矿物质。
/ h9 B, F4 R5 Q' L4.Cauliflower is commonly served with( u3 ^2 s4 A7 z+ b  F
花椰菜(菜花)最常见和那种酱汁搭配
3 D- `7 f- ?" e7 @6 q( {A:Mornay sauce. 奶油蛋黄沙司
, o: x5 A/ {* L$ Q* J5.Which combinations of products are found in pie dough?' s$ W, b# r) S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 Y; _) F7 p: y, A5 K+ g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ m5 T/ Z& n/ m' n- [
6The French term for mussels is 法国语青口(海红)叫什么! j9 x$ L. _& I6 C# n3 @6 V
A:moules.法语青口,海红: A& q8 E2 z1 p7 F- H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. D! u/ w) U3 j% p$ `% T7 U
A:faintly fishy. 稍微有点似鱼味
/ M4 L" V$ e/ v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 r# L# V6 {8 a- {) \
A:2 days. 2天8 C# S) R/ R  K7 J; E8 c# ]
9.What are the principle ingredients in ratatouille?
. e7 {6 K0 i8 I4 u炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& V7 Q- U4 U& o) {) v& vA:Zucchini, eggplant, green peppers, onions and tomatoes* r* y. `2 _* L! F1 j+ ]1 W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); M& c0 F6 g9 O# K" I3 u4 g5 B8 \& r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' b' d! Q, `$ j6 R  pA:cook food in quantities that will be used up within 20 to 30 minutes.
" g3 b* j4 ]6 f2 s; w; X% R大批量烹煮食物要在20到30分钟内/ Q) W8 g! a5 G' L+ C4 A/ l
11.What person has the authority to issue a Health Permit?
8 A* _$ M4 s3 k8 ?3 m7 u谁有资格颁发健康证(卫生证)。
$ {; t. Y- }* u4 l# A; p2 |0 u& i9 ~A:Medical Health Officer.
& G! f4 V# J! o$ @* g! s医疗卫生官员。
% w: C# K: S* N( q3 S: N; j5 ~12.For what period of time is the health permit valid?$ x5 V+ T# ?  E/ A$ ]$ S( p+ E
健康证的有效时间是多久?+ |  ^' l2 ^' n9 ~
A:12 months.12个月7 d6 A9 V" w% i$ N' R0 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air# K9 s8 _8 I- a6 @9 c9 z. h
在食物和饮料准备区,通风系统换气的标准时什么
; N( y( ]# G4 f7 |A:08 times each hour. 每小时8次
/ K2 l/ }5 r# M2 H14。The minimum temperature for manual dishwashing in the wash sink is
/ Y4 W/ ^+ P" J/ K2 e手工洗碗,洗碗池的水温最低多少度?
! M: ~; a! h2 M8 Z5 MA:110 degrees F (43 degrees C). 43度+ g  W5 U6 f4 R9 l0 N7 z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* C: R  G  O8 {4 {' \9 u
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! r5 O& x% f) ^; ]5 ], jA:180 degrees F (82 degrees C).  82度9 d8 N$ \8 k+ P" U# n+ a* T2 Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! m# w2 {! e( n+ B8 e  z/ R2 v, z* ^0 w
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 w& `  ~, p9 Z) z; m" o3 k; R3 r
A:en papillote.  法语自己理解7 I# v' z' t) H
17。Wing or Club is considered a6 f; M0 @. c) ?" ?# f! A  m
翼和CLUB 被看做是一种...3 U5 C+ ?5 i- R5 D5 ?% `; `5 I3 D8 G6 D
A:Bone- In Cut     带骨切
' j% W6 X2 W% F18。New York is considered a   纽约牛扒被看做是一种- Z7 a* |  z0 f3 [; X* N
A:Boneless Cut     无骨切
9 S" G3 X- K( x* R2 Y) k& {0 e9 O19.In general, a court bouillon for freshwater fish will contain
* n, i! n1 s+ Z% o! l$ }: R2 E& m7 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
2 [1 e! q; h6 fA:the same amount of seasonings and herbs as a bouillon for saltwater fish.( K8 W4 \6 x' n4 j* U7 L) y
和做海水鱼同样数量的调味料和香料4 q! h+ H2 |" e1 m' H
20.Anise is very similar in flavor and appearance to
/ |5 w/ F# `3 N八角和下面的那种原料有相同的味道8 [  n" x! }; J4 O2 H
A:fennel  茴香
0 ]" S2 ^, x" N" r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ N2 k0 ?! Z! J! l
下面那种原料更像大葱且有平面的叶子
9 ~! J4 X3 n8 M9 p* K$ ?" P+ cA LEEKS  似蒜葱 (这边人叫京葱)) ?7 ]7 L; y. I9 \6 C& M  I9 v5 l' {& n' v
22.Which of the following cutting shapes refers to a small dice/ j5 ?1 @$ x8 ~' G5 r: d4 }
下面那种刀切形状指的是很小的粒(末)
' y: {7 b% C* S$ b1 S: r0 {" cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 P+ S( `: Z6 J/ o# P7 o) ~
23.Oil is added to the water for boiling pasta in order to
8 h' Q' S' }1 N1 |向煮沸的pasta (意大利空心粉 )中加油是为了
% W5 Y1 P8 J4 Y! v1 S5 j/ P/ kA:prevent the pasta from sticking and to minimize foaming action., m1 T& g" _# Z& d1 I# v" z' d
防止面条黏合并降低发泡。
) ~  w6 L) W5 C  t- \) e& o$ P9 n24.Which pasta dish features pine nuts and basil?8 h! {) p% d3 ]8 H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ Q( D; L% g& w1 v
A:Pesto.一种绿色的意大利面酱 * [( M+ F, s, Y9 ^
http://www.tianya.cn/techforum/content/96/563836.shtml5 _! L+ g3 a+ s( w8 o$ r) w1 l( F
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25.Which of the following is a spring vegetable similar to spinach?
+ s  K* H2 U9 h7 I$ M5 `6 i下列哪项是一个春天的蔬菜类似于菠菜?
4 U& U6 E* G2 G: V0 x; _A:Sorrel. 酢浆草。
  e8 I  r7 d/ S: ]9 @" ihttp://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:
% z7 N5 a9 ~1 q# M哪位厨师最早带来高水准浮夸的美食% {9 k6 R5 t- g. K7 K6 t9 b9 Z
AAntonin Carême 人名 安东尼·卡罗美' F, `$ R* ?) W

. }0 |( f5 J/ L; }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 F' J! ]' Z4 V& J- n8 H/ K, U, C( \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 L- u2 B% A: O" o0 dA:Cast-iron stoves         壁炉
3 v  n& G' {9 I3 b: p" h5 v% [http://www.usstove.com/products.php?id=6
* g  R, ^# z5 A9 N) e7 q
- `1 g  F/ X0 H2 A* ^2 I28.The French term used to describe the roundsman, or swing cook, is:5 [2 O/ R, i& G1 {; D4 m9 O& g( U
法国术语,用来描述roundsman,或摇摆厨师是:! f1 J2 }; H* L0 l2 F
A:Tournant   图尔南8 `! e& b' R6 u" c

3 g! y$ l, l' q# i* D% x29.Another term for the wine steward is:( W& x, ?$ C, h
葡萄酒侍酒师的另一个术语是:" K8 [5 Z  Y2 Y: c( m% _# u+ ^# J
A: Sommelier 侍酒师
& C" d/ g* d% u. W3 w# B1 _; F0 ]4 N+ c, X6 x; i* c
30.Molds, yeasts and fungi are examples of a:
& N. I$ S( j6 A7 E0 d) m7 @( K# Q霉菌,酵母菌和真菌是一个神马例子8 B. h/ h- e' ^8 p4 R$ J
A:Biological hazard 生物危害6 I$ u9 s: l3 S9 h# L) R

' l/ v8 b/ H# P! R% f( a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, A& Y7 h2 d8 F8 ]4 B根据加拿大食品检验局,食品的危险温度区在多少之间:2 ?6 N" i; A' A5 H, a. {0 a3 }
A:40° and 140°F (4–60°C)     4-60度
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8 J/ C4 ?( ^8 u% [# |32.All bacteria need the following for survival:
/ |& O4 w% `! o4 V8 ~) Y所有细菌生存需要以下哪些内容:9 q+ z+ l. m% P3 c$ l( t( b# d
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: S& J, I) v( p4 w% X, y3 L
7 p( j' W# r  F$ i' _% x+ k
33.Which of the following correctly represent critical control points in a HACCP system?/ ~' i$ T( C: y# e! }& S
以下哪项正确表示了HACCP体系的关键控制点?
& P, Z/ g: o! L" r8 Y! `* f: H$ X3 hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 `& o9 h" F( h! \3 W, n食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" y' F  S' Z# `7 ?' U
6 w. K+ |. X( c3 i! ~8 k0 B9 V" q34.Which of the following is not an example of a carbohydrate?" f; B3 x% G2 Z* P  w
下列哪一个不是碳水化合物的例子?
3 M2 U6 e& {  p2 uA:Essential nutrients 必需的营养物质
& w+ r, b. {, r" u
) a( B: A/ Y3 Q. H* I. S' h: b35.The process by which a liquid fat is made solid is called:
9 J$ |% t, O! i2 \液体脂肪做成固体这个过程叫什么0 w# {  U5 e/ U# Y' o
A:Hydrogenation  氢化
+ a8 o7 A2 [. U: _# Z* N
! ?7 h- G4 ~" _$ Y36.Which of the following is not an example of a fat substitute?
& I! Q5 ?+ c* k2 O! G8 T! h下列哪项不是脂肪替代品的一个例子2 \! b5 Y4 _8 S1 l8 K$ J
A:Acesulfame K  安赛蜜K表
- \6 i+ i' ~( @! Y$ i& B1 n6 K8 z0 a: Q; ?% l3 t
37.Health Canada requires that a product labelled "fat free" contain:
7 Y0 D1 o+ @. D" o* j加拿大卫生部要求的产品标有“不含脂肪“包括:9 n# X1 u7 @* J* q7 E  h, y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ q" c& Q0 B2 |8 p7 \6 b* R+ _+ @

# P; [" O& N7 U38.Which of the following is not a problem associated with converting recipes?
" J5 @" d& E- D; p7 ]3 ~) E8 D下列哪项是不相关联的转换配方问题?* S: X( h! W+ x9 x# {
A:Unit cost 单位成本( y  J1 M$ b! |, K8 [$ f$ Q

9 Q1 F. |9 |6 c  W! @39.The condition or cost of an item as it is purchased from the supplier is called:" L' Z& {1 j& |
从供应商采购的物品的品质或成本叫什么
4 O4 T3 z/ g" H: O+ |: LA:As-purchased cost 购买的费用
( d9 k; s" x" m9 h; `# z$ p
" K6 G7 Q' y: z( f& h# g% y40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 E0 f0 g1 S* c7 Y  O在新货到来之前用于日常所求的必要库存量叫什么  C$ s. J9 O0 k/ D8 {
A:Parstock 基本日常最低库存2 q- j+ Q: A- P. ?- ]
$ m  r. D( e3 s; d1 R8 p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 i. x( |) A, E2 {* U3 K下面那个缩写是用来表明正常库存流程?
- E1 U* F2 o- @- f0 [A:FIFO=FIRST IN FIRST OUT 先进先出/ }: {5 v4 S8 `- I; t5 D
# `7 K7 |: C$ N
42.Which of the following knives is used to turn vegetables?
1 ~9 N0 k' M0 X2 c$ W! ~: s下面的那把刀是用来打开蔬菜吗?. Z$ ~" W- C$ z: ^( ?
A:Bird's beak knife   鸟嘴刀
$ c$ R0 V" `3 c, A5 T% Q* Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 B  I- N, [" N9 h+ M: X+ H9 j

8 b( a& f, b) }, ^' f& H8 y# X% w3 M# ~43.What is an instant-read thermometer best used for?
9 e! s/ C/ @0 c即时读温度计最好用于那方面?2 D& b/ }2 x6 B5 [; d3 N
A:Checking the internal temperature of a roast 检查被考物品的内部温度% s0 l. A' q) e$ R- `( e2 N) y

2 O; y/ G0 Z9 ]% x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) ^% f1 n( f& T1 {& g
下列哪些金属材料受热均匀,通常用在铁板而且非常重  a$ r" L" H2 X" O7 E& {# u
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- @. O+ E  E* A( t5 n8 T8 [1 G哪件装备下面有一个可移动的碗和一个S形叶片?  t6 @# I4 l  |8 ?. M, W; `
A:Food processor 食品加工机
1 s; V( n% |. K0 c% c0 xhttp://www.google.com.hk/search? ... iw=1263&bih=572: a& N4 [, E% _, l5 K4 k

4 e! c# Q. E: [! x+ D46.Which of the following is not a rule for knife safety?
" S' O9 T: s; x9 [! Q& Q下列哪项不是用刀的安全规则?
  _1 `- q2 o2 K' X7 c3 I/ g- `: N+ G4 ]A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; N; d6 t/ T! r/ I6 S  w
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 V" j3 h$ w# K7 ]( J- u7 u2 N' q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 L6 k- p- A# }+ s: `. x6 ]A:RondellES ( S5 U$ P3 `2 Y$ [8 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 z& @9 D7 ]6 ^, U' _
3 T9 d7 b- V8 M' q48.Which of the following is a diced cut used to garnish soups?
3 G1 D. l0 s8 |0 r下列哪项是切成小方块用于汤的装饰?
- P" R$ K# Q9 n: JA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 Q" P- j9 n- U- G7 m49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 W& Y6 b+ i" r* |1 u
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!!——* @3 G* Q$ ^, o2 c
A:Gaufrette
; J4 B" n5 y* ^) S% C  `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" Q. v+ I8 O/ U" B
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( d( y4 U# _" {' g5 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: L' y5 c" z3 @5 D
9 K8 v: ?) q: d; c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 E2 {8 L" G* f2 q4 ]; F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)/ Q" _9 o& Q3 [, N$ m4 S7 N* F4 x$ {
A:Cilantro 胡荽叶 香菜
( k. {% ^$ j: {  p- Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ m* H1 P$ S# Q3 g1 R5 T& J
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60.Allspice is made from:" ^# R6 k7 }+ o: I- ?+ j4 C1 X
多香果,  多香果香料是什么- c: c& p" q& n. n, }& }" K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. Y* T* t" M0 D# ]5 E7 ?2 _
A:A dried berry 干浆果, Q! W+ w# o+ f( k5 }. i

. n/ m' p& b2 I2 S6 ~- b61.Which of the following are used to make a sachet d'épices?+ Z: |1 k$ K5 `' L1 I! e
下列哪些是用来做香包德épices?3 ~3 J& T) r0 N
http://www.sachetcatering.com/2 @1 Z- P+ j9 o% @! ~6 O; v1 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ I1 B* m, b' {: `

* [5 o: o, P( F: c62.Which of the following condiments are not soy based?
4 {9 |% e6 L! n/ R$ M下列哪项不是酱油调味品的?  `/ ?2 d# ^  e; p8 m
A:Wasabi 日本辣根, e0 ^* X" E. O9 E

) k" ~8 ]# R+ v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ x( @8 E5 B- |* I$ F3 T6 ]
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:
- p6 }9 @+ c! X2 _8 T; _A:Pasteurization  巴氏杀菌
% |( Y. Q2 y4 S  E" P2 G; D% z8 a* p
64.Which of the following steps is not the correct procedure for whipping egg whites?
! [6 @. ]0 ~: ~( M, d( b* Z下列哪个步骤是不是正确的蛋清搅打程序?
. f8 v; j6 q  jA:Allow to rest before use. 允许休息后方可使用。
( e. o& a# }9 u" D" I" L  N4 J1 x/ n( U7 n
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 ^3 U. q7 M8 N4 H- IA:56g and 63g 56克和63克
$ R3 k7 d/ Y5 a6 W, \/ C. ]/ c: G# G) Y% P
66.Evaporated milk is a concentrated milk that is produced by removing/ n, x' N0 t8 ~
炼乳是一种浓缩牛奶 是去除什么做的0 U' Z/ T  Q1 G/ e- B  c
A:60% of the water 60%的水
& S" |1 o' f5 m# c' s. O2 P$ w: ~9 k" u3 U. }$ b
67.A method of cooking that transfers heat through a liquid or gas is:
$ w) @# d; C4 N- j一种烹饪方法,通过转移液体或气体是:0 Q7 Q& T" l9 G7 l$ o
A:Convection 对流4 \4 N" K& N  u" Q
# E4 J9 y" Q( d( w
68.The cooking of starches is known as  烹调的淀粉被称为
8 C4 B+ s( U% O  O- Z7 S% D7 fA:Gelatinization 糊化
+ q% h0 H  k, z7 X' |& q% `4 F* J- `7 O9 Z3 ]6 J" p
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# O/ p  D; G  k. m. V; l7 m% W
A:Braising 烤! a4 d- d8 J4 f, P, j$ b) P

6 K3 N$ r1 }% K5 S70.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:
8 P4 k9 t; J1 n% c% A9 MA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 x! l- l. @- Q' q: J* m- k  J1 l/ v2 S, o6 C( w: q7 x
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- d) s) s9 |3 _3 @# U6 T( b
A:Fumet 原汁
+ Z; Y$ v( g+ Z6 b! K! L3 K  i0 F, Y. i$ ?  q0 e) S
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 C0 I  {4 ]  ]; ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: h* M, y; C6 G  n
# E' v1 S5 ?! z3 A" G& a/ S" o- s2 g
73.Which of the following is a principle not used in stock making?" s! ^& ]4 r, L6 W+ W
下列哪一项不是用于制造高汤(低汤)的原则?
; C7 E% A( U' ]" V# FA:Start the stock in hot water.开始在热水中操作$ J2 S$ z# [6 C6 w+ V  {7 v3 |
, X) ~, i( I# ?
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
2 j% _7 x+ p$ x% y  k8 |' d/ rA:Remouillage 法语熬汤. I# k. q- ^+ J) f1 l" G
http://www.haibao.cn/blog/post/176242.htm
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