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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。
# n5 [3 q6 w/ t3 @1 E. b: {/ L1 o$ o9 k. t+ H+ 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。) ~6 O1 t9 g$ ~5 W. c0 \+ P# Z
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* W, \- O) ^8 U+ v4 p, h: A
1.Which of the following methods should be used to determine doneness in a New York steak?
: k: \0 T% e5 c4 L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)$ |# o# r; ?. O- y& y
A: pressure touch. 压力触摸) U9 y6 R! g: q  A4 A0 N2 ~
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 t; i* U, q9 k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. a( y2 o; F" e6 p
A: acid  食用酸  I' ~, O; M% Z8 `' ]. y
3.Vegetables are major sources of which of the following nutrients?" Z" B/ L" b7 H1 y! v
蔬菜中包含的主要营养有哪些
6 J$ l  F* a1 N% D/ wA:vitamins and minerals. 维生素和矿物质。
1 [+ @2 N/ k; E) F4.Cauliflower is commonly served with2 Y2 `! V- ?: ~2 ~" `
花椰菜(菜花)最常见和那种酱汁搭配
% |% Q2 u  U9 J' fA:Mornay sauce. 奶油蛋黄沙司
' l3 \: ~: O7 y4 L# C0 z5.Which combinations of products are found in pie dough?
+ n6 |/ _  h6 A. h* o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ @$ q  }( Y- @% |8 W8 ]4 BA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' u8 f4 D4 n8 Z- g1 L6The French term for mussels is 法国语青口(海红)叫什么
. Q! m' `8 r0 }A:moules.法语青口,海红
! V1 u0 m8 t/ P1 k3 x' g  S8 B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 _; m2 |) S( t+ A2 @  |
A:faintly fishy. 稍微有点似鱼味" B+ d! q3 d2 O- W; S% V* |
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( M7 ~, d* V' F/ j( g
A:2 days. 2天
/ L! _# T- ^2 q" |# Y, b* i4 x- a9.What are the principle ingredients in ratatouille?   t1 l) Y# Z3 }0 ^9 _# _7 G; z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 K4 K, `  y8 A) ~' G  [
A:Zucchini, eggplant, green peppers, onions and tomatoes
# l$ b9 R* b0 ]  _( w% e# g西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 M& N% e7 p3 B# W8 P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 y+ A' ~' e* g7 i  x# [A:cook food in quantities that will be used up within 20 to 30 minutes.. u# o& [1 Z& N& z
大批量烹煮食物要在20到30分钟内9 ?! Q( }8 i$ x5 I* Q: Z
11.What person has the authority to issue a Health Permit?7 p& A1 p- M6 \5 c# h# X; ~& O
谁有资格颁发健康证(卫生证)。* I# }! Q  l0 ^4 t4 Q& q" s3 a
A:Medical Health Officer.: C/ C0 D6 Z$ v3 ?7 B8 z  a, n1 G% L- |
医疗卫生官员。( T+ Y& y- t3 q/ M
12.For what period of time is the health permit valid?
1 h7 F9 u, q3 p1 L' @; R9 ?7 G' p健康证的有效时间是多久?
$ H4 I5 \) s7 |A:12 months.12个月
- [+ g: L- S0 A$ Y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 }( O+ i6 t* k8 I; N: i# B1 r在食物和饮料准备区,通风系统换气的标准时什么
5 \& E! G4 }6 a) a% g! j- Y. g: @# J5 oA:08 times each hour. 每小时8次
2 J# C5 a* F& D+ r8 E% J1 p  ~14。The minimum temperature for manual dishwashing in the wash sink is. N$ `6 x3 n# O/ H
手工洗碗,洗碗池的水温最低多少度?2 I* D7 s( Q7 ?# O
A:110 degrees F (43 degrees C). 43度
" m5 v' y2 d" M5 J" d6 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 a, n( u* Q4 b( N  D, t
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( l7 d  q7 M' }$ [( p
A:180 degrees F (82 degrees C).  82度- h$ z/ u: H1 `8 z1 Q2 h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 b( ^2 o7 q3 c0 o7 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' F6 C7 O- E; T- Q6 I- Q
A:en papillote.  法语自己理解
& `0 A4 C4 s& X7 L$ W# f4 s) o; k$ _17。Wing or Club is considered a
5 |* r' k' g0 w' X' k翼和CLUB 被看做是一种...
" d7 v+ ^& u/ h6 ?4 H* m# S- ]! pA:Bone- In Cut     带骨切
3 a) t; k' L) U1 T18。New York is considered a   纽约牛扒被看做是一种  ~8 Y/ w- W, E+ k
A:Boneless Cut     无骨切7 N8 [$ j9 i" V0 T# w2 e# I) j+ g
19.In general, a court bouillon for freshwater fish will contain
% g( A/ Z  }, ^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. c; ^' x. o- u) K2 {$ s6 d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 \5 k1 e" T3 o4 D+ W和做海水鱼同样数量的调味料和香料
! k1 Y% o6 }5 j; S0 Q20.Anise is very similar in flavor and appearance to
+ }3 E* F1 R) J( Z. `& a& a! i八角和下面的那种原料有相同的味道, ?' A8 j" b0 J6 e
A:fennel  茴香
. G6 b. s( J3 h2 J* w0 K$ o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ Q3 `8 Q& r: F% Y0 ]  I下面那种原料更像大葱且有平面的叶子! a% J0 N1 v6 D5 U
A LEEKS  似蒜葱 (这边人叫京葱)
# \6 I% N- O) h! A0 n22.Which of the following cutting shapes refers to a small dice8 d9 H' F8 G8 Z- _+ m
下面那种刀切形状指的是很小的粒(末)& }% {) @6 f- Q  ?0 q: O: s
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. q' p7 N1 @! ?5 \) M0 |* V! f! H23.Oil is added to the water for boiling pasta in order to& Z5 \% S) O$ r* o$ `0 K4 M$ I
向煮沸的pasta (意大利空心粉 )中加油是为了5 Z; a1 \7 a" v& W* i$ }
A:prevent the pasta from sticking and to minimize foaming action.; _+ X8 ^& I* u+ U/ I$ }
防止面条黏合并降低发泡。+ V- o) M- u# E7 q
24.Which pasta dish features pine nuts and basil?
. x5 Q( ?# y2 d3 I9 W7 p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# E3 j, [& T9 u1 ^A:Pesto.一种绿色的意大利面酱 : C2 a' U+ x- U* s7 ]$ {) p
http://www.tianya.cn/techforum/content/96/563836.shtml  M8 C- ~3 l9 B  W" a4 x' x
7 }/ q' N; D3 L( L( d" x
25.Which of the following is a spring vegetable similar to spinach?
- q9 G6 {. h  j% q% X+ i下列哪项是一个春天的蔬菜类似于菠菜?7 z" l6 A: q. a+ Z  a
A:Sorrel. 酢浆草。) @' R) U! ^/ w
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:6 r4 v0 Y8 P- W- V8 w* p% A
哪位厨师最早带来高水准浮夸的美食6 V5 R2 R8 _( X8 C' A' B$ U  D' `
AAntonin Carême 人名 安东尼·卡罗美
+ D, W4 F, o% O) \
) f7 s) O! V3 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 P/ u8 l7 U8 G3 c% o- S9 t/ u  R, ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. t% b5 B4 l7 C+ U8 d, ?
A:Cast-iron stoves         壁炉2 J! O1 T3 H0 _. J; k' L7 R) k
http://www.usstove.com/products.php?id=63 T/ J1 v5 m' }4 y+ z( `3 a. G
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28.The French term used to describe the roundsman, or swing cook, is:; d5 h# V( p, \" o( K
法国术语,用来描述roundsman,或摇摆厨师是:; x3 B0 h" ^4 B1 I3 P9 u
A:Tournant   图尔南
6 I$ X/ `4 K* K7 ?7 f' W4 W9 j8 y$ _; c5 k# c) p4 [; c
29.Another term for the wine steward is:
1 ]' o# a$ [* m( }9 K葡萄酒侍酒师的另一个术语是:
7 q* s6 M4 @+ u" M# D1 VA: Sommelier 侍酒师
, y  L* j7 i  c2 n( G; `3 y8 O' h. X9 v/ V; F
30.Molds, yeasts and fungi are examples of a:2 l3 o  Y$ o7 T5 O/ @5 s
霉菌,酵母菌和真菌是一个神马例子7 C( B6 T# P" N5 ?: G& G+ m
A:Biological hazard 生物危害
+ @( R/ L: n( c3 T: n. g2 Y
1 T8 d' U3 ?7 u$ H. z/ O. O  z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ j' e$ O/ s6 Q# n0 ^
根据加拿大食品检验局,食品的危险温度区在多少之间:) S5 |4 U! L1 }' D! d
A:40° and 140°F (4–60°C)     4-60度
1 J  L. |" `( k- y: i- I0 x9 C2 s6 M* v) H
32.All bacteria need the following for survival:
( N+ T: D7 U0 S% p所有细菌生存需要以下哪些内容:5 I. X- f& T) f. ?% P% ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% B/ ^. i2 g1 ]5 B. w6 d
, H4 ~9 E0 d+ _1 U. I. r$ _/ U; u
33.Which of the following correctly represent critical control points in a HACCP system?
; y2 `3 W) b, y1 Y+ w; T% e1 F8 j/ i以下哪项正确表示了HACCP体系的关键控制点?" P3 @% v- S( U1 T# m; k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 o; X- h# _: m) `  r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ l9 k, B: X( T5 R8 z
/ q: B6 r( n. s4 u0 U- c+ f$ M* `34.Which of the following is not an example of a carbohydrate?
' I# C2 A0 D) {) V* d1 R下列哪一个不是碳水化合物的例子?# S3 y4 g5 u5 x6 c+ H/ |7 F
A:Essential nutrients 必需的营养物质" p! q) M% Z8 S, \

- u% C; f& s. [' |35.The process by which a liquid fat is made solid is called:
, y- K4 J. O9 K* _- T. r0 u: Z液体脂肪做成固体这个过程叫什么
7 O; p# @( h. Z3 O7 T/ E. u! vA:Hydrogenation  氢化- g1 \0 I  {  I) O, v' `6 ~  K
. k# L6 o$ g; E1 I: P9 F: [9 Q! s
36.Which of the following is not an example of a fat substitute?1 ?7 Q6 G: g& B1 {/ ~
下列哪项不是脂肪替代品的一个例子
/ K, B3 T* n% d5 fA:Acesulfame K  安赛蜜K表
  ~3 d+ f0 w  m( F& w8 Y' j
; J% W$ u% k- ~7 F6 \, T$ w8 y! p6 ~7 Y37.Health Canada requires that a product labelled "fat free" contain:, T" ]( G- i; Y  Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 P* T3 q5 G0 {% q" x/ _+ ~- BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- D/ x! w& R- j' V

, z0 F, L% j% t. A+ r3 @38.Which of the following is not a problem associated with converting recipes?. J) x1 a# `/ p% ]0 _1 D0 n" O; O' D
下列哪项是不相关联的转换配方问题?
. {* ]& C+ }  m4 jA:Unit cost 单位成本
" u% B) ]" C8 p8 |1 C- [  l- K; U2 J
3 M, t* i! q' Y( B3 I' Q& h) a39.The condition or cost of an item as it is purchased from the supplier is called:) F' Y. T) Y0 ~6 t# F/ k; V
从供应商采购的物品的品质或成本叫什么8 f$ K  k! }+ K3 W+ c; V2 @! A# D
A:As-purchased cost 购买的费用6 K, w/ ^7 Y+ }4 f; l. T
* {/ c3 a) s  }3 w! [$ [
40.The amount of stock necessary to cover operating needs between deliveries is known as:. E8 p: l& H% f. |
在新货到来之前用于日常所求的必要库存量叫什么
( i2 N# _7 h2 w3 K+ n, ~A:Parstock 基本日常最低库存
- p2 ~' c( {( b
( @2 H+ ?+ f, ^) v. N, v0 K41.Which of the following abbreviations is used to describe the proper rotation of stock?
* B7 J, [. c# |* W1 Q. S7 }: K下面那个缩写是用来表明正常库存流程?- Y3 y9 x6 k& |7 k6 N' G' a
A:FIFO=FIRST IN FIRST OUT 先进先出* n  c& O: b5 Y7 A( O, I

+ H6 ]+ |( x# n1 N* g, @$ E42.Which of the following knives is used to turn vegetables?
7 h3 o; P: B* F% f7 s  L下面的那把刀是用来打开蔬菜吗?8 w. l( ~% h7 C( |
A:Bird's beak knife   鸟嘴刀
5 f! |  t3 ]' `1 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! E3 |4 R0 M8 a. W- W$ M
/ ?9 z, C" [2 g3 ^
43.What is an instant-read thermometer best used for?
1 s" K, C5 ?; ~+ e3 K4 I即时读温度计最好用于那方面?  A) ~% [* E4 k0 ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度* ?: ~5 q& b5 B( e) |

1 T1 _6 \& j1 o7 k" d( u! G. }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& A! V- {( L$ ]% f1 {7 p9 H
下列哪些金属材料受热均匀,通常用在铁板而且非常重% x; u( d7 Z+ I2 ^7 @' d
A:Cast iron 铸铁9 X% F( P7 @, I+ b
# Q! ?  E8 t6 b0 `% e1 f; K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- O9 ]0 h% _: {" p0 T# M5 g- _哪件装备下面有一个可移动的碗和一个S形叶片?( a; I" _* ^% ?
A:Food processor 食品加工机+ v# e- `& J  I! Y' Y  f+ q9 R1 X
http://www.google.com.hk/search? ... iw=1263&bih=572( n  W2 y6 v. T4 j, v( j$ h
# @* s5 u) ]8 G3 H- C3 u
46.Which of the following is not a rule for knife safety?
% O2 p$ l% F: v* G! Q9 q下列哪项不是用刀的安全规则?
. q: B! Z! \3 ]- Z  }6 }4 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: _+ K; W9 E; J5 s; }

# u1 d* P- z8 M: a- Z/ R) p8 f: ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  W6 h- V. T! m, Z. ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( B0 Z8 ]: Q2 E  y0 @2 x- P, j
A:RondellES
5 Z% M. o/ `0 K7 I7 m9 D5 C$ Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% z6 M5 N: K' T) s# p2 G# A1 R5 U48.Which of the following is a diced cut used to garnish soups?* I& u% ^1 }3 R- R
下列哪项是切成小方块用于汤的装饰?
9 N( M* L  R7 V& ~+ cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* u, x; Q% X; z0 `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ^6 E7 T1 i3 l/ W: G( 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!!——$ U  @) M6 _. B$ Y. M
A:Gaufrette & D  a$ g9 v8 X% O* }2 L, m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# u) l8 `0 E4 g, `% f; }1 i2 x3 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: _6 ~4 N- n1 V6 L9 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, g( z' h  h$ V1 v1 L: R5 ~
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ y* |- O: Y% L5 A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)( T  f$ j7 W7 ^9 S& `, n( Z7 \4 w3 }
A:Cilantro 胡荽叶 香菜
$ c- r# S. _: ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" K& }$ w9 d  ?6 K$ L, S6 F6 ~

. n* [4 t8 Y# }4 a# n9 A60.Allspice is made from:# {0 u2 K0 @& `7 ]
多香果,  多香果香料是什么
: E9 \5 X& v! ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# m5 n+ D4 }7 M+ s7 s* tA:A dried berry 干浆果" p" l% W& \. M. E

# n7 F1 J1 c+ i2 }61.Which of the following are used to make a sachet d'épices?( R' F- t5 }$ c: _  c, H+ e- N
下列哪些是用来做香包德épices?
0 K! n, v/ {) J, Vhttp://www.sachetcatering.com/
5 a& n! Y1 q& W% H! N" n+ K) hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香& u! @5 D5 K( U) \1 r2 ]) _: B

% p) D' N! U& C. o8 z  E62.Which of the following condiments are not soy based?5 \& p# L, G, J+ m' U9 d/ O/ I
下列哪项不是酱油调味品的?
' g/ Y1 m! w* Q6 u" o; wA:Wasabi 日本辣根) j, |8 Y& x( c; f7 _; i9 k
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" c% M+ x& S+ k. n, x6 \5 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:' e* r7 S  E6 u9 I
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?
" I. L) @  h+ T9 `7 T下列哪个步骤是不是正确的蛋清搅打程序?
$ _3 o( L( H0 p; t" nA:Allow to rest before use. 允许休息后方可使用。
0 C6 }! ~- c3 X2 S( |5 F
& N- [3 ^1 d, I' b) A65.The weight of a large egg is between:一个大鸡蛋重量介于:6 v3 W6 d8 K3 H% F
A:56g and 63g 56克和63克
6 X' R2 h6 Q3 s* K  I! k* M9 p6 V# O2 [* N2 Z/ F
66.Evaporated milk is a concentrated milk that is produced by removing+ f, F( s, l! D1 C% e
炼乳是一种浓缩牛奶 是去除什么做的) u6 L6 \% |* z* z% Q% n; A
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:! [% M* H- m2 U& a+ q, l4 H
一种烹饪方法,通过转移液体或气体是:- y6 D: M$ b" V" A9 ^1 J
A:Convection 对流. R2 [0 G7 C  A  G2 E
& l. f& v: D. [: ^& V: J  n
68.The cooking of starches is known as  烹调的淀粉被称为0 n5 f. X% W, k# B
A:Gelatinization 糊化
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# O' D  t) D2 J8 o$ ?/ T! l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! {4 u3 P$ d! @+ A
A:Braising 烤
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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:
4 x+ h: o4 ]# E  g4 W  GA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 s' w$ l, `5 J. s& U
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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
0 Z" a5 e" ]+ P4 }& p& W0 kA:Fumet 原汁
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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! {, M& J" X6 S: r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 \! U+ \0 A% b9 [0 }  G$ s
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73.Which of the following is a principle not used in stock making?) ?* d+ }( U* O& O
下列哪一项不是用于制造高汤(低汤)的原则?
' {% b) e$ W0 E# o& KA:Start the stock in hot water.开始在热水中操作
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' n4 v' K+ a/ d8 D( ?) q0 m74.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
% l5 [# h3 d( p! P6 xA:Remouillage 法语熬汤
& f& ?$ Z1 D" ahttp://www.haibao.cn/blog/post/176242.htm
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