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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。+ X+ r# n9 i1 M  A: \4 i

& {# E! a- P3 D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。  g  X/ i- Z) S3 u3 G' 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
3 P  J8 K/ x( L" T+ |8 F( r: J1.Which of the following methods should be used to determine doneness in a New York steak?
+ b3 R6 y7 c$ j# J2 i. i; T) R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)
1 v% |! P) i  I6 o) g7 M. MA: pressure touch. 压力触摸! i2 `& ~1 Y0 p, O0 m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- z7 i3 b9 i5 [" }: Y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
2 z" f( X1 ]4 X' @  w+ r/ s$ aA: acid  食用酸4 m" B% D, z6 R7 o! l8 o4 z
3.Vegetables are major sources of which of the following nutrients?
" t  @+ ?& K' R* Y4 D( n$ h蔬菜中包含的主要营养有哪些0 ^9 B) C7 U' h* y* `4 n
A:vitamins and minerals. 维生素和矿物质。
! l2 r2 x' ]1 k; Q" e/ A4 D6 k4.Cauliflower is commonly served with3 D& d$ X1 h3 O- u' Q! J
花椰菜(菜花)最常见和那种酱汁搭配
2 }" ]) d' C; N  ]& rA:Mornay sauce. 奶油蛋黄沙司$ W" Z4 b* e. C, _: U
5.Which combinations of products are found in pie dough?
6 Z5 s* n, H+ X4 C9 D# b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 U6 Z- T* Y* z# w& f, B4 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 M1 I4 h' q; j3 |1 L6 m6The French term for mussels is 法国语青口(海红)叫什么
6 R8 o% l9 N1 P) h1 z9 kA:moules.法语青口,海红
! p" j2 t- O) s% @7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! ^3 w1 c6 E1 V; `A:faintly fishy. 稍微有点似鱼味, R( R  b1 d3 F1 m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. I. S% N/ k' H2 _. h
A:2 days. 2天# ^' u5 ?  \1 x* ~" A
9.What are the principle ingredients in ratatouille? 3 _7 R" u- n) g0 E; g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# O9 d7 ~% r6 U+ b. H% c$ C$ y
A:Zucchini, eggplant, green peppers, onions and tomatoes. Y2 B- K/ n8 H, ^5 s+ Z% a
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 Z% |' o! t: u. X6 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ }7 ]' W9 Q6 X6 D# z6 _6 `6 U% B, J4 T7 W
A:cook food in quantities that will be used up within 20 to 30 minutes.
: \9 \0 u( Y2 w2 ]1 g大批量烹煮食物要在20到30分钟内
* f0 i7 K( x0 J11.What person has the authority to issue a Health Permit?0 @3 J) B, k8 J; L6 M' r4 U5 s
谁有资格颁发健康证(卫生证)。0 n/ m* a  h9 a
A:Medical Health Officer.
/ C* `* s  y  J: n9 ^医疗卫生官员。) j( b# C# V# D+ P' {
12.For what period of time is the health permit valid?
6 x# |8 Q( c: H1 i' g健康证的有效时间是多久?3 U* C6 E% L1 ^/ B  A3 [& H
A:12 months.12个月
2 c4 ^3 w0 ^, u13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" Z2 R: q3 ]5 z4 r在食物和饮料准备区,通风系统换气的标准时什么6 a5 R) q/ Z+ O. n' |
A:08 times each hour. 每小时8次* F9 c& Z& z) e" D
14。The minimum temperature for manual dishwashing in the wash sink is
# c0 H3 q9 i" C/ E8 f; l. \手工洗碗,洗碗池的水温最低多少度?- q: [) R1 w" A# v! ?
A:110 degrees F (43 degrees C). 43度2 O9 p5 ~/ l& l1 b* G1 g6 D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! g8 I1 g$ d4 |- U; Y- X, a$ 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1 L: h& J" ?0 W5 `0 V7 b, f; x6 r
A:180 degrees F (82 degrees C).  82度
2 r. }# l3 z0 J; @0 y5 k7 f, l, E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" m. k1 [7 z) ]+ T: }% w& `
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 V$ v/ g' N6 {6 o& b; D9 @) Z" ~A:en papillote.  法语自己理解# t4 r9 f# v: Y: S
17。Wing or Club is considered a3 M" A5 F: s  |  `/ S& N" Y
翼和CLUB 被看做是一种...7 N1 h8 G# E" {0 E# v8 @' f& a" m
A:Bone- In Cut     带骨切
$ J) j( L; y3 N- c18。New York is considered a   纽约牛扒被看做是一种' x' H! K3 u8 M# m/ D
A:Boneless Cut     无骨切
/ [" H5 h' T. W5 f19.In general, a court bouillon for freshwater fish will contain
0 h4 q" M3 {5 {! P5 Q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+ [6 E* W, p- K! ?. b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& O. W) {# p9 p4 \和做海水鱼同样数量的调味料和香料6 j; T+ }+ I, }6 |( z
20.Anise is very similar in flavor and appearance to7 {  m8 S6 H, t7 P
八角和下面的那种原料有相同的味道
) U  ^) g& U  bA:fennel  茴香
- ^# R! K3 q3 _8 N0 p5 `# Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' ?$ Z" ]7 i+ F* k# K9 Y$ L
下面那种原料更像大葱且有平面的叶子
3 b+ G6 Z6 L! XA LEEKS  似蒜葱 (这边人叫京葱)  a) I6 X1 p* l' T; M
22.Which of the following cutting shapes refers to a small dice
% e% t8 N0 Z7 m5 `" ?. M; a下面那种刀切形状指的是很小的粒(末)
" ?' {# j6 S' v  Y5 T/ n+ MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。" I2 {  }: c1 M! c9 i% E$ t0 u5 Q7 A
23.Oil is added to the water for boiling pasta in order to7 O* f# w9 f, D5 r
向煮沸的pasta (意大利空心粉 )中加油是为了
$ R- o0 h: B  dA:prevent the pasta from sticking and to minimize foaming action.
% U, k( _' e" a2 C: [5 O防止面条黏合并降低发泡。
# g0 \% J3 F7 Z& ?4 f  I24.Which pasta dish features pine nuts and basil?
/ h9 y: E1 C7 O1 x. \2 C. ~下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔): u( O( @5 Z4 g! ]% |- X
A:Pesto.一种绿色的意大利面酱
8 k; T) }  O+ ]* g& u$ Lhttp://www.tianya.cn/techforum/content/96/563836.shtml
) Q9 h( |7 ?$ _4 O* J; Q" J6 W- v& g& m4 }/ G# M/ F9 {3 j  u4 E: z( K2 F
25.Which of the following is a spring vegetable similar to spinach?
8 N: a% y* ?- U1 T* D' A6 J, L下列哪项是一个春天的蔬菜类似于菠菜?
9 B7 H9 u0 T# Q0 |5 g# N' vA:Sorrel. 酢浆草。. E; W8 }! @) M7 S. S% [0 U
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:
0 ~3 K0 ~3 ^' \4 Y& y3 {4 z4 Y6 g哪位厨师最早带来高水准浮夸的美食
- }" h4 c/ a# }; I/ KAAntonin Carême 人名 安东尼·卡罗美" N+ O3 K. W/ D4 f1 V
/ M5 P+ j4 p6 a4 m" H, |
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 N4 I/ Q" Q+ v9 M  f' H* {: B
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  Z- B$ q/ S1 z
A:Cast-iron stoves         壁炉
% B9 R$ k  c* E$ I; O7 b# vhttp://www.usstove.com/products.php?id=65 [, u3 Z& [9 R4 m
7 M) p9 s- j  H6 F
28.The French term used to describe the roundsman, or swing cook, is:
9 `1 |2 ]2 s+ I! n, x1 o法国术语,用来描述roundsman,或摇摆厨师是:- K1 n# s6 z* S! K( V5 J
A:Tournant   图尔南* @, o7 ?' j+ M) u

: d7 s6 Z, p# r  ^4 l( ~29.Another term for the wine steward is:2 v( L; U& j) W' x* F1 Y3 x* W
葡萄酒侍酒师的另一个术语是:
9 h+ A6 C: u$ C: pA: Sommelier 侍酒师
' i: Y, L( u" F' n( `
+ J' M( ~3 ]" M5 P' r30.Molds, yeasts and fungi are examples of a:
: S9 s/ g$ v" h; `& {  k. O霉菌,酵母菌和真菌是一个神马例子% o% u  z: h3 T; R* W* c
A:Biological hazard 生物危害
$ a) D& j& [' D% M, m4 t, V' R1 i4 U3 S6 J- `- t" q0 L. p
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) m- T* F$ w  `, j* d根据加拿大食品检验局,食品的危险温度区在多少之间:* V& o" B2 F' }. [  O8 @& D5 S; M
A:40° and 140°F (4–60°C)     4-60度! c+ r2 }2 r8 X7 ^, p( }1 m/ @% \
4 h; n0 Y9 c/ ~/ @+ r* \; @+ t$ F
32.All bacteria need the following for survival:
! m) J# H1 ~- D  q. S- K所有细菌生存需要以下哪些内容:! z4 ]+ f! s  L
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: p0 r) r& F! `& H

. B2 w: W$ A! [9 |+ D. T# R33.Which of the following correctly represent critical control points in a HACCP system?
' V5 m# K0 ~  M$ O3 n以下哪项正确表示了HACCP体系的关键控制点?7 Z/ J" K4 p7 T# L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 T2 D; O! ^. p) t% D食谱,接收,储存,准备,烹饪,保温,冷却,再加热" m6 f9 g7 B( r( ?) q; u* K+ |
8 I9 X( S! k! \& k0 R' U. @
34.Which of the following is not an example of a carbohydrate?
$ [* ~6 q6 ~4 h+ B1 J2 b下列哪一个不是碳水化合物的例子?
; X  n; u5 A7 L' b  s4 tA:Essential nutrients 必需的营养物质
5 T3 S$ R9 r+ Y1 v1 ~3 q7 n9 z. F
35.The process by which a liquid fat is made solid is called:
4 b% C/ O& J! ]) D# k液体脂肪做成固体这个过程叫什么
2 P/ J2 ^2 ?; J5 iA:Hydrogenation  氢化
0 Y- h% C. _( f: R5 v1 I% l4 w
" h2 W- G% i9 [; Z* @36.Which of the following is not an example of a fat substitute?9 W* ?+ g0 ^- w
下列哪项不是脂肪替代品的一个例子
9 r0 G, i, o. U$ l; |$ k  e' VA:Acesulfame K  安赛蜜K表
2 G' F; }! l9 W3 [! }  M* J& i- v. t) D8 q" b/ o' n/ R% v
37.Health Canada requires that a product labelled "fat free" contain:
$ h+ X$ F3 C' U/ a( ^加拿大卫生部要求的产品标有“不含脂肪“包括:
0 N5 m4 i1 ]/ w# l* @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ U( H4 R& [0 e  i
" J& r" X$ O' Z3 @* z6 }1 L" n38.Which of the following is not a problem associated with converting recipes?' v, R1 {1 o( V1 M4 _# `
下列哪项是不相关联的转换配方问题?; ^) A$ O9 H% X
A:Unit cost 单位成本
# O+ p9 Q0 u4 g8 Z# V6 M% J0 i) J( l# E
39.The condition or cost of an item as it is purchased from the supplier is called:
" h' b) S$ a! c+ _' d' n- a从供应商采购的物品的品质或成本叫什么
5 F2 Y7 U) B; _9 jA:As-purchased cost 购买的费用2 {( a7 H( ~: u# c7 S, J5 S9 O$ r
4 D5 b5 p% T& H/ U. F# w4 J
40.The amount of stock necessary to cover operating needs between deliveries is known as:  P& }' |% m( b6 o/ q4 q5 U
在新货到来之前用于日常所求的必要库存量叫什么! n" }4 v7 Y; l: ~7 C! d
A:Parstock 基本日常最低库存
0 Z9 O6 B2 c! B4 [: ]7 z' O* S$ r+ z. _1 j& I3 e
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& B1 u3 c. [1 m; P: m下面那个缩写是用来表明正常库存流程?; R' }. s) c: u! F1 Z' y- l" I6 G! u1 B  H
A:FIFO=FIRST IN FIRST OUT 先进先出
9 \  R2 J( [" T' E1 s  T% o8 U4 A% Y$ U. Y+ Y
42.Which of the following knives is used to turn vegetables?1 L" z( C2 R' h+ D9 m2 u
下面的那把刀是用来打开蔬菜吗?
0 G: o8 N% k- A/ p4 q( N, Q& A! i0 ?A:Bird's beak knife   鸟嘴刀
4 L$ g5 {9 d& m- Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) T4 D( S* Y5 ?+ g
1 c1 l* v3 p' y43.What is an instant-read thermometer best used for?" u* v; D( V8 }) f7 z* Y: P& b# E
即时读温度计最好用于那方面?. i3 W$ E# |; X+ L% |; T4 p5 M$ o  H
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% D) e) d$ e8 ]8 F* Q% o- L" x" t7 Z8 Y3 x3 ]1 t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" V6 b5 [' A/ D  J5 N8 `" X9 `) x( b
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 z9 q& b% q' D  u
A:Cast iron 铸铁" A  x$ z5 Q$ i  _& m* s

) ~+ R$ G5 a2 d" t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" v* q. U- ?$ j; w- F, }# T+ G; e哪件装备下面有一个可移动的碗和一个S形叶片?
$ b% v8 Y; o( o! V4 N. v5 c5 BA:Food processor 食品加工机
! v( t' |6 P* fhttp://www.google.com.hk/search? ... iw=1263&bih=572
  R: y2 ^) A2 n
! y# w* V  a8 n$ p# D3 N46.Which of the following is not a rule for knife safety?& t+ [: K  D, C; q' U' u
下列哪项不是用刀的安全规则?
* D' n7 X! k: T1 y1 g3 M+ DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( ]% Z" g0 j' G0 h* W
( {0 f: e; b7 u/ X% F47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 J3 \, {- l" h" z5 S6 [# O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ K- P$ \# L" D: k
A:RondellES ( s+ x2 l& q4 [* v4 t/ h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ M- y& W9 }7 \) g5 |  Z1 c8 G' a

' g3 Z0 N, ^2 v7 ?48.Which of the following is a diced cut used to garnish soups?
) ~4 k7 Q+ {1 H7 z下列哪项是切成小方块用于汤的装饰?2 q; _4 w+ G& D+ V, l% o1 R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 t& x7 a' p0 C0 s$ ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ^( I4 S& D7 H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!!——
: g; F9 O1 a4 uA:Gaufrette
) H' O9 b/ m" Y$ y& M4 k: ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# q3 n2 O+ O. O2 ^# C) p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% m* E: Q/ Q: I/ a: d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ E4 R4 |2 E: A% f' `6 g" A( M( n. k6 g: m8 s
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: b" V3 f9 D0 o0 G; R' 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)
# `/ D8 o# e8 |  Z6 c! ^A:Cilantro 胡荽叶 香菜
/ g! K. @4 U& m' p) P# Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) C) A2 C0 }9 Y  f4 g) a
$ e2 f; K% m. |4 b, a60.Allspice is made from:/ s) ~; j2 _% n" {, t# }% k9 J7 d
多香果,  多香果香料是什么, d+ }* ~2 _4 F, J3 A5 ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. w4 K9 {/ h& l1 O  s  S. u; `A:A dried berry 干浆果
6 N' b$ I! p' j* n3 d2 b- U  L$ |- q- R7 X
61.Which of the following are used to make a sachet d'épices?
/ r3 p8 l  B: D" Y% H+ ]$ |下列哪些是用来做香包德épices?
. ]% K, D7 P! A0 K; Mhttp://www.sachetcatering.com/! z2 B8 l/ N7 H- {" i+ j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 O% K, O2 x! h( ?0 d/ n+ ^/ {$ e1 t4 D& z- i6 A7 r
62.Which of the following condiments are not soy based?9 g! I4 M8 G6 y  R
下列哪项不是酱油调味品的?
/ ^4 ~. u9 G" M/ b7 _A:Wasabi 日本辣根0 C- n9 I* n9 m
# Z  X$ C$ q. I/ D# `* e  C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 N: ]; \: D0 }" q- S/ w
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. U  j. p; n6 `: sA:Pasteurization  巴氏杀菌
! j5 y( I. p' ]# c; V; I2 I
" S6 t7 D/ F" M0 b  l64.Which of the following steps is not the correct procedure for whipping egg whites?& V, ?+ N; g+ \, n2 r
下列哪个步骤是不是正确的蛋清搅打程序?
" s) y* w5 N. t, t6 S4 T3 VA:Allow to rest before use. 允许休息后方可使用。( H' l, @9 g8 y3 [9 A# h
7 i6 Q  L& `8 M3 `* v( L/ ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:5 X5 v' o( J0 Q1 W2 c1 Y  _2 w# h0 b
A:56g and 63g 56克和63克9 Z3 a: g; W$ `# ?/ E
' Q. N: B, k8 S; P
66.Evaporated milk is a concentrated milk that is produced by removing
0 O9 ~5 A: f$ l; a6 J) W& V炼乳是一种浓缩牛奶 是去除什么做的& v$ a; h# A) D4 x/ J
A:60% of the water 60%的水! \: \5 ^9 _, i3 u, Y6 w1 E) a

" k( U. I* y4 ]' n7 r+ U4 S  q; p& k3 F4 @67.A method of cooking that transfers heat through a liquid or gas is:
6 w5 v. [9 @- K2 a6 m一种烹饪方法,通过转移液体或气体是:
" x: J2 I6 g, p* XA:Convection 对流
8 h, ?$ c. M3 `8 n
* R4 P1 B, y2 p% d+ s  N  O68.The cooking of starches is known as  烹调的淀粉被称为
# a5 H% N4 k+ X. m* m1 R4 X, e$ PA:Gelatinization 糊化' V9 b, f: W0 v1 }! G

: s& b* {+ w2 g/ [5 k$ n! m, ~4 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?. I6 A! `) u# }9 a1 H
A:Braising 烤
5 j/ P/ [6 W% d8 r' U+ z5 e6 R) M3 C# @9 F3 Q" T' w& B
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:$ z# X4 R# W( i  \+ g' ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 z5 S/ V# I  E( h

6 v( J- b" S+ C  X7 X- x: \7 H4 t71.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
3 M3 R$ }; {, dA:Fumet 原汁( E& y; m- F+ E
7 N. y5 Q# p8 q$ z- L4 f- I
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
' h' N2 o) p9 Q$ {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, m/ d) Q/ g8 v% w& A1 ]% y

; r7 h; Q0 H& @5 U0 c9 b2 N73.Which of the following is a principle not used in stock making?
+ Y* e. K* Y% z1 y& A3 f2 t& ?下列哪一项不是用于制造高汤(低汤)的原则?
1 G( I( c) N! x0 g8 j& b$ KA:Start the stock in hot water.开始在热水中操作* ]7 H2 v& v' f0 z/ T% s
! v+ S. H9 q2 _  b* C5 Q
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$ a% U$ K$ g# L* O. X/ _; r
A:Remouillage 法语熬汤: T7 t; ~5 y9 D4 O
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