埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9309|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。( [' s2 h( C1 \6 X" Q

2 c1 K+ @( d  d( 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。
) y5 E/ Y% w# k+ F# U$ t3 {4 Z5 ~另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
6 E, i7 ^+ K$ K3 C! c1.Which of the following methods should be used to determine doneness in a New York steak?
9 v' x5 \- }2 n2 a  G* Q* a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), i! ?9 l  B3 z' |/ D) B, h& U/ ]# Z
A: pressure touch. 压力触摸
4 H% a4 f  Y7 d4 \& f( c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- M7 l% Q" v  q% ?- j/ M1 Q6 m; 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
9 @$ G: F" r* x* M! v' t. BA: acid  食用酸
" |) S0 `3 W6 R7 c  {- N. b( y  y3.Vegetables are major sources of which of the following nutrients?
: n- m1 H: l- q4 i4 q1 E蔬菜中包含的主要营养有哪些
% l- z* o# y5 S& m: yA:vitamins and minerals. 维生素和矿物质。2 z* `5 K, H0 Q5 \- x, r
4.Cauliflower is commonly served with1 L6 M* G1 [  r% j
花椰菜(菜花)最常见和那种酱汁搭配  k, w* k4 U! @, t
A:Mornay sauce. 奶油蛋黄沙司
% a  B3 p. x% ?# x7 h( w" r! \) }5.Which combinations of products are found in pie dough?4 m6 b; P+ f7 ~  t5 S0 ]# L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ G6 f" D/ Z, ^! i" a  b: O* iA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 I6 K* h  Y8 T
6The French term for mussels is 法国语青口(海红)叫什么/ B$ K/ v0 b# ~, U2 q9 L  e
A:moules.法语青口,海红5 Z( L1 w3 }# Q5 G0 O, x
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ X9 x7 g$ P' _* S" [) DA:faintly fishy. 稍微有点似鱼味, ~! G7 g- p3 K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 S/ D! A0 r' P
A:2 days. 2天
1 O7 B. n9 S# V) P& N9.What are the principle ingredients in ratatouille?
0 Z+ V3 w5 B, g) Z' c: N! l4 q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ p/ [3 D1 ^- V' UA:Zucchini, eggplant, green peppers, onions and tomatoes# k, \, b' I" x5 q7 V! }8 Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 r: I9 ^: H& K  {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- ~; e% M( N+ z. H; e2 v6 N/ XA:cook food in quantities that will be used up within 20 to 30 minutes.6 ?5 b. R* K4 G0 Z, H
大批量烹煮食物要在20到30分钟内
9 w) f; n, K( z" p. q, u* @& }2 p11.What person has the authority to issue a Health Permit?
" z1 }' u- G# g: {/ r- P8 M谁有资格颁发健康证(卫生证)。
, ?; d: `) ^: E/ c3 K! j' C. u& FA:Medical Health Officer./ B; B" J! V8 V4 C
医疗卫生官员。* V$ ^0 v$ {3 N8 A8 p
12.For what period of time is the health permit valid?
  ~' t+ k, L: Y* Z# |4 y# ]: s健康证的有效时间是多久?
4 q' e" ?7 Z1 b; j4 K' YA:12 months.12个月
2 t9 b' O- U) q0 K$ ~* W4 a! L! H13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ E$ Y( P. W& y6 ?8 ^在食物和饮料准备区,通风系统换气的标准时什么
; ^/ o# H- b3 a7 w% N/ `' YA:08 times each hour. 每小时8次
3 w/ O* V3 G+ q0 r9 r6 h14。The minimum temperature for manual dishwashing in the wash sink is
( ^- p: c; v2 P9 J. v. v$ [手工洗碗,洗碗池的水温最低多少度?* r0 k8 O% T6 l, ^$ ~3 |* f3 ?
A:110 degrees F (43 degrees C). 43度1 C; d& c3 L" m& ~3 i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" W1 Z; ]% q4 q( t: V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 @6 _3 M/ k) E
A:180 degrees F (82 degrees C).  82度
9 z' z1 y9 J; z" H9 L6 z9 G. h2 @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& e0 ~9 w! X8 |用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ A5 Q0 n( m- H( G6 l
A:en papillote.  法语自己理解4 n9 d7 S# b/ i) |
17。Wing or Club is considered a
& b, |: ~. r7 `) _) [翼和CLUB 被看做是一种...
% ?1 B# {2 U7 u6 f* B9 `A:Bone- In Cut     带骨切
4 b& `1 E% A, e) X18。New York is considered a   纽约牛扒被看做是一种
) |$ o$ r6 u7 k/ B; j2 VA:Boneless Cut     无骨切+ _7 }4 V/ T2 e3 g
19.In general, a court bouillon for freshwater fish will contain
( i* p0 ^8 w. t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
4 q1 l9 U6 _- u; |2 f0 i1 ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# D1 s/ v. Y- `8 J1 h和做海水鱼同样数量的调味料和香料- V1 B! C3 D' W) b7 C8 [* o9 b
20.Anise is very similar in flavor and appearance to# }' n# {! U, m2 W: U' A( D7 F
八角和下面的那种原料有相同的味道
5 h. R; ], S9 V" r+ L- bA:fennel  茴香
9 x# D1 s1 l5 ^0 h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# {9 T2 w2 k+ @
下面那种原料更像大葱且有平面的叶子
, n" _; g' y5 \2 A; \6 `A LEEKS  似蒜葱 (这边人叫京葱)
1 R, U1 g# ?7 R0 e0 T4 ^: l22.Which of the following cutting shapes refers to a small dice
& ?6 f0 K" \0 C/ t" h! ^下面那种刀切形状指的是很小的粒(末)
: L0 P- `& F3 K2 |$ @: IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# f( u5 q, X# }5 y
23.Oil is added to the water for boiling pasta in order to5 a$ h: G' X1 t/ a
向煮沸的pasta (意大利空心粉 )中加油是为了4 K. g9 r2 ~  m* }! t
A:prevent the pasta from sticking and to minimize foaming action., }* M& {4 C+ p$ l
防止面条黏合并降低发泡。1 E) g7 |7 D: }3 D/ l! I5 N
24.Which pasta dish features pine nuts and basil?, E9 w; y  Y: _# m/ _+ f! T7 i
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! U2 S; p" Y  ]7 c/ d
A:Pesto.一种绿色的意大利面酱
( O* J! y4 u6 n2 z+ H9 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml; a2 Y* u+ n5 G* `* t2 j- O2 q
9 ]: c+ x: t/ }- v6 x7 R' e
25.Which of the following is a spring vegetable similar to spinach?( T: z/ b7 V, t9 x* F5 U: z. P
下列哪项是一个春天的蔬菜类似于菠菜?$ f5 [! y6 z" S
A:Sorrel. 酢浆草。) j# G% g5 j! p" b& I1 ~; ~, R
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:- e+ {; ^* q7 N6 U5 q
哪位厨师最早带来高水准浮夸的美食0 R* i5 H5 Q% a
AAntonin Carême 人名 安东尼·卡罗美
: s( X4 L) d! k: n) @( b: O- Z, M% W1 \
; l1 J1 K4 I# b  c4 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. J: C2 V1 N: a3 Y/ 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 。* M( P, g( X. ~  k3 P+ e' G
A:Cast-iron stoves         壁炉
! t! ^: m1 T; T$ }  |5 H9 Whttp://www.usstove.com/products.php?id=6% A  C, S4 X/ o+ H5 H0 O
$ u+ M* f" F7 n, @+ V/ n
28.The French term used to describe the roundsman, or swing cook, is:5 f* X4 }7 u  ?! i2 U
法国术语,用来描述roundsman,或摇摆厨师是:& E' r) K& o2 i( U
A:Tournant   图尔南
) b; c, ~2 Z% t% ^6 b5 k9 d9 n# I3 F( A( i
29.Another term for the wine steward is:2 p$ \! |0 s7 p+ z* g. T
葡萄酒侍酒师的另一个术语是:$ x! R" h' Z/ I
A: Sommelier 侍酒师
0 a- f; D# b' C  ^- C2 o
9 H1 r" v( ^4 l" h1 J30.Molds, yeasts and fungi are examples of a:
0 S5 y1 {; B$ X9 H# K1 {. D1 A霉菌,酵母菌和真菌是一个神马例子  N! c0 _/ C7 o$ N2 R% T
A:Biological hazard 生物危害
* ]. W3 R1 I/ j8 i
- B% u3 B) Q* x9 S! }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; a' X" h* H& G& O, ]: z! T根据加拿大食品检验局,食品的危险温度区在多少之间:9 |: m9 p5 w' [7 U8 b  y6 l6 b
A:40° and 140°F (4–60°C)     4-60度
, c) X5 N  N& N/ {2 g: F- x+ P/ J8 V: n; N  v" o- F, B# f
32.All bacteria need the following for survival:2 m) H( S9 |6 Q; G/ }- `3 l
所有细菌生存需要以下哪些内容:
1 W. s6 v- O! E) ?0 pA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 ?7 t) E5 u9 ?$ u% U+ v) I  ], }
  n; N- v8 u& k' m' U9 x+ ]1 l
33.Which of the following correctly represent critical control points in a HACCP system?
" Y8 \% |: r& ~+ P' O' R$ H  k以下哪项正确表示了HACCP体系的关键控制点?
4 ]5 x$ `5 h; U( p" H7 Q5 B) WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% ~1 W% L3 [8 ^# e: q- Z& ]2 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热: h# Y) q3 Z3 |- D) k. H- ?

9 q$ U) d! S1 N9 b" g! g34.Which of the following is not an example of a carbohydrate?2 Q4 _4 Y, p5 L3 M9 L# m
下列哪一个不是碳水化合物的例子?
7 \- L+ z& K3 Q$ A& v7 dA:Essential nutrients 必需的营养物质7 w# D! Q; ~, n6 `" Y7 u

  A* b9 ?6 c& r35.The process by which a liquid fat is made solid is called:/ p! R  h! Z/ k% L
液体脂肪做成固体这个过程叫什么: m$ V7 U3 N8 T( i% b* ]
A:Hydrogenation  氢化, o7 k2 [6 G2 ^+ ~7 s/ k

; N, `* r9 u! F* L2 q1 W0 A36.Which of the following is not an example of a fat substitute?( z1 E( H2 t0 Q$ u' e
下列哪项不是脂肪替代品的一个例子
! s9 B9 W. P/ G: Y, y% UA:Acesulfame K  安赛蜜K表' Y" k3 I1 Y& }8 ~

9 r" Z6 v- c+ Q) V3 Y5 E37.Health Canada requires that a product labelled "fat free" contain:3 m5 ?& V8 _) C/ S7 m
加拿大卫生部要求的产品标有“不含脂肪“包括:$ b& x' C' N0 B; |; x5 r7 N
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 O  |' b4 c* }& h" [# u
: {+ z) Y5 a. L, I* _! j38.Which of the following is not a problem associated with converting recipes?: E8 A# W, c, `
下列哪项是不相关联的转换配方问题?, m/ Q, v1 ?# \7 V4 d( f2 u$ H! A5 }
A:Unit cost 单位成本! z$ E/ E1 f5 q8 V& u

& _& H2 [) o$ S9 g+ @2 h39.The condition or cost of an item as it is purchased from the supplier is called:
$ f: f; B" W8 v/ \4 J4 V3 g. ?1 n% O从供应商采购的物品的品质或成本叫什么
% f* w2 o. l# m+ T4 {  iA:As-purchased cost 购买的费用( R6 ?% _$ l+ E' p
9 Q: a1 B6 ^4 W; a. w% d% G' L
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! f( n4 {3 Q2 B- c6 C1 r. J/ d在新货到来之前用于日常所求的必要库存量叫什么" n" w2 y8 O& n- F0 Y
A:Parstock 基本日常最低库存
- W- ]8 c/ X, @3 ?! n( q
5 B$ ]" ^' D, Q, U( h- c" R41.Which of the following abbreviations is used to describe the proper rotation of stock?
& ~; }" P. p7 X! {# I( ], V下面那个缩写是用来表明正常库存流程?
. v, L6 F" ^+ v) W, G6 ?2 @A:FIFO=FIRST IN FIRST OUT 先进先出1 O0 |9 T7 T( Y+ b& ~
  D9 a+ O2 I- g! r& {2 }
42.Which of the following knives is used to turn vegetables?
4 X! U' y0 K: b; C8 I% G* L下面的那把刀是用来打开蔬菜吗?% j5 k0 x# A- l( g0 }# Q
A:Bird's beak knife   鸟嘴刀
  W  f  n5 ]9 O1 thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% H7 x+ z9 ]4 `; s( I
9 V. [7 s1 e, t6 c& M1 V3 N4 c43.What is an instant-read thermometer best used for?5 w6 u0 m6 j. u, [7 ?: H
即时读温度计最好用于那方面?
5 x! B! R+ X+ _) l5 CA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ \# ^! Q  d4 r+ C! m9 d: }! v' R
. B) s( c- a, N, O% \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% _5 [2 \4 e. `* a下列哪些金属材料受热均匀,通常用在铁板而且非常重( ]: I4 ^. j+ O& q) M
A:Cast iron 铸铁' u7 O) ]5 L' W5 ]- d
5 _7 w# b% g, Q3 M
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* ]9 T% q" o7 K; i哪件装备下面有一个可移动的碗和一个S形叶片?0 t9 ]- N3 Z( T/ {
A:Food processor 食品加工机& d/ _2 K8 ~5 k# V/ ^2 i2 J
http://www.google.com.hk/search? ... iw=1263&bih=572
! u6 d" v' T& z* E$ i' F  w
7 j$ u- W' V& X2 O4 A46.Which of the following is not a rule for knife safety?5 q# Y& X5 E# C1 a" c
下列哪项不是用刀的安全规则?
% ^5 @; \6 e2 J* l/ B9 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; O/ \) L  U+ F8 h' m% {

$ Y2 }* c& L) v4 J, M2 N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ b# B3 K( Z9 V( g( W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& A/ p+ b0 i0 S+ {& N
A:RondellES
8 B% e( p* Y, D2 i) R7 G9 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 i8 z, @2 m0 ~
9 V5 d# h! L( m* f! y, x! J3 K5 z
48.Which of the following is a diced cut used to garnish soups?
2 F7 I$ l9 `; \" k4 v/ Z下列哪项是切成小方块用于汤的装饰?
! A) P/ P5 j. S; J4 UA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  Y: k) d0 V9 {) Q' Q6 p( ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 E/ ]) g5 [+ l3 ^, E; _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!!——5 I% o$ r0 o( C5 K9 Z. u
A:Gaufrette
- X6 M) x. e% F8 K; |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 x+ [( j( X* a" q0 W$ zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 E8 h* B2 I9 o+ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. N3 v3 f5 w1 f! l0 H0 E; c3 c6 g/ Y

, Y; S9 m7 e1 h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 E! q7 `: M% g
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)9 [- e1 c8 X, F! u
A:Cilantro 胡荽叶 香菜
6 }7 F% \: _- e9 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 |- I! K" P' ]3 \' ~% g

$ B$ T+ Y+ O+ d+ j* [  F0 g/ y) `8 l  @60.Allspice is made from:
. [# c6 h+ D4 b7 h/ t' m 多香果,  多香果香料是什么
$ K* O" m# o( O% shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 G' |/ Z) M6 H$ s' ?! DA:A dried berry 干浆果" X4 [7 K4 V( e2 k7 l
0 b7 c5 A& V' ~7 w4 J7 q
61.Which of the following are used to make a sachet d'épices?  Y! E; Q3 _5 B7 j
下列哪些是用来做香包德épices?3 W; b7 p( S& L* g
http://www.sachetcatering.com/
: B; F: e. p# o; rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 _: ^' e+ z( q$ _
* p5 ^* j& N/ Q, O
62.Which of the following condiments are not soy based?5 `8 {8 }, R% s4 R8 |
下列哪项不是酱油调味品的?
8 `4 A3 t/ a5 Y& p9 [, u  YA:Wasabi 日本辣根( c" N. S  g) m6 s- G8 y
$ `, c% y3 c4 c5 K8 Z0 @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: }1 ~. k8 G6 ]6 r- L
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:
: A  [) m" ]- v, m* }A:Pasteurization  巴氏杀菌$ L3 ?9 p8 |- r) v

( X5 }: n( t+ m2 {" w& Q. B64.Which of the following steps is not the correct procedure for whipping egg whites?; N- ?* r7 A$ n/ M) ^/ ^
下列哪个步骤是不是正确的蛋清搅打程序?
1 f" l/ ]. D' ^( O3 F6 sA:Allow to rest before use. 允许休息后方可使用。+ X; g, p" d* W6 N4 H( D/ O
, y$ m( y5 F5 X. o: ]
65.The weight of a large egg is between:一个大鸡蛋重量介于:
: _7 I2 ~, L5 t+ }$ a. Y1 j+ O/ YA:56g and 63g 56克和63克) j5 S' G+ S3 F, f4 s
, ^/ A$ _- R2 g/ G2 k; E
66.Evaporated milk is a concentrated milk that is produced by removing9 G" o, o4 Z- z' g8 @
炼乳是一种浓缩牛奶 是去除什么做的# `, \2 b, u* d& b" @8 K
A:60% of the water 60%的水+ H8 E3 w# I% M4 B

2 \9 c8 h9 \& {5 T3 N" ?4 R67.A method of cooking that transfers heat through a liquid or gas is:
+ F+ Z7 E6 x/ `1 V! \一种烹饪方法,通过转移液体或气体是:; D! _: Z4 s) m4 v) n+ b" i4 k
A:Convection 对流
' ]# I) S4 ]" w( l% P% D, r* T; J. L) a; N' X* g! d9 B  y: R
68.The cooking of starches is known as  烹调的淀粉被称为
' Q; I+ f& S. H7 k/ K( m2 }A:Gelatinization 糊化
, E$ Y' h. b1 @. ^
" }  ~: V! a. k& u0 A# ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( s/ m& m4 V' y$ H6 t2 P- x
A:Braising 烤# t6 ~8 N* g0 e$ Y. h7 w  g8 i

; L0 r0 u- _' {0 V5 k! Q! i70.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 z* Y1 K7 Q/ Y: ]7 g3 P" l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& k) |. C2 R0 P

( |; C; ?$ |/ i! u71.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
  N) y4 M+ S* _5 ]  Q0 IA:Fumet 原汁. G0 Q8 C8 b: _6 p! h
* z" P- k5 e1 ^+ S9 U
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
* W% x- J" r% J0 ^A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ d; ]# r. H4 F# l0 c- o" N# [8 y! ?6 f! {/ N0 k! q( s
73.Which of the following is a principle not used in stock making?
* L/ h- Q* E3 D% h/ ^下列哪一项不是用于制造高汤(低汤)的原则?
3 L( C0 V. j4 L; N% @A:Start the stock in hot water.开始在热水中操作( _5 |4 m' h. V. V5 ?

$ p5 t/ N6 p' {1 v& C74.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
7 {7 O5 N$ L9 R1 N: {A:Remouillage 法语熬汤
! e# k2 ~' \0 _- P1 }4 ?& u, Ehttp://www.haibao.cn/blog/post/176242.htm
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-3-31 00:26 , Processed in 0.120380 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表