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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。
8 y) d0 e2 ?: }- s
7 ]  u& }  S4 D7 o9 }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。% e3 s/ e+ d3 l. d  `% d
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  B$ ?' E5 B  I9 ~$ [  p9 i# u
1.Which of the following methods should be used to determine doneness in a New York steak?
+ T- ]+ `5 h# k' y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)) E9 o" N5 @% T# A8 l9 r( G
A: pressure touch. 压力触摸
6 t' H. G7 G" m+ z8 L- _$ n. I( ]- g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) @1 M0 E* L- m) T" j2 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! }/ P1 ~& ^- t' a# X
A: acid  食用酸5 v4 s9 g6 H; R* `3 k9 J
3.Vegetables are major sources of which of the following nutrients?1 x- [4 \& T( H! ]
蔬菜中包含的主要营养有哪些
% w  U: w4 E2 RA:vitamins and minerals. 维生素和矿物质。) u, f- ~( N3 E3 L
4.Cauliflower is commonly served with  p' W% ~+ e$ E& `+ b
花椰菜(菜花)最常见和那种酱汁搭配3 }* a3 X3 q9 g* T5 ~
A:Mornay sauce. 奶油蛋黄沙司
" m2 R# I8 w$ ]# r9 C4 h# U: v3 [5.Which combinations of products are found in pie dough?
6 @3 ]+ C4 {) Y7 y3 N# e# ~下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
+ G( ^" W6 C6 c8 ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ ^( L# C, k5 P) _) _$ U3 E6The French term for mussels is 法国语青口(海红)叫什么. L; p' \5 l9 d+ o
A:moules.法语青口,海红- Z, \3 Y0 [( N0 D$ u. T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; P/ u* Q0 R: [( e2 nA:faintly fishy. 稍微有点似鱼味
1 k0 \- l1 c; B8 o$ ?# L6 N+ _) C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- x# s/ U! }- n, ?2 ~5 v" q+ |3 O
A:2 days. 2天
  w. O) T2 B& V# i# i: Z4 u0 |* M- Q9.What are the principle ingredients in ratatouille? 2 {) g+ Z8 R- y( N2 g, ?- D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ ^5 U" l% D  D+ eA:Zucchini, eggplant, green peppers, onions and tomatoes
0 S( r4 A. A- a! P9 M4 y6 g- T西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 g# z/ ]4 ?5 A/ ^7 v& m. B7 |- @+ |10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! {; C1 a# N/ N  V5 ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
  |1 j  d3 s6 s* k! u大批量烹煮食物要在20到30分钟内( I7 w$ o3 I; q( c& \
11.What person has the authority to issue a Health Permit?
8 e5 u' @8 t2 p谁有资格颁发健康证(卫生证)。
7 C" q, f+ R% z( Z7 `/ j7 rA:Medical Health Officer.) W6 q. O* a9 w) Q/ V( N
医疗卫生官员。! E2 ], R7 l5 h
12.For what period of time is the health permit valid?% Z. t  u" p3 `6 ~
健康证的有效时间是多久?( W) Y' O$ d- L- |
A:12 months.12个月
2 X0 l- [, {. L: w$ D13.In the area where food and drink is prepared, the ventilation system must be able to change the air# b6 I0 x% Z& b5 E( L2 x* w
在食物和饮料准备区,通风系统换气的标准时什么
  s* U% s+ e, N: Y* p0 y% o+ R7 W  YA:08 times each hour. 每小时8次: N9 A9 V) D: O3 i
14。The minimum temperature for manual dishwashing in the wash sink is
# `6 {3 l% G* g# r& @% N& S手工洗碗,洗碗池的水温最低多少度?
# T5 L9 @: U# n% m6 I5 x6 VA:110 degrees F (43 degrees C). 43度7 U4 v5 V9 Y' u. _3 h  i# N$ F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 J; K: i7 ?( M) S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. F9 M- U/ G( Q7 M) R8 a7 e6 p9 t
A:180 degrees F (82 degrees C).  82度+ w! B' N. g) K6 j( S6 `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! p& W+ W% L, K5 j3 @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 X6 d$ [/ P% L9 R1 w8 m4 I& e
A:en papillote.  法语自己理解
) a2 G( F" m7 z/ c17。Wing or Club is considered a' s6 z4 V6 @" M" q6 z2 j
翼和CLUB 被看做是一种...
' f) w$ f& ]0 v* \6 J1 b7 S7 OA:Bone- In Cut     带骨切
. r+ f* P( E2 ~7 O/ I. F/ D18。New York is considered a   纽约牛扒被看做是一种8 D, E& S( [! T6 Y' D7 }' o$ O
A:Boneless Cut     无骨切) k& d  |( A+ j; T9 L2 R- W; O4 R
19.In general, a court bouillon for freshwater fish will contain9 {: `1 N  `( a6 `8 L; 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
$ d% ?2 k0 T* H. R# ^6 i, e& {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; q7 I) h6 a$ f$ t/ q( D) L
和做海水鱼同样数量的调味料和香料
7 I: D! q5 Z2 O) M7 ^, i+ u20.Anise is very similar in flavor and appearance to# l. K( e* o) N+ u/ v- |
八角和下面的那种原料有相同的味道8 s- H/ p4 L" i7 n. r6 M
A:fennel  茴香
! g+ D; P2 r# f* L1 W  Y( G! d7 z% u21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# s" o0 {+ }: r+ y& e& S2 P4 C2 Z/ U7 q下面那种原料更像大葱且有平面的叶子
2 W) y  R3 p2 D3 I3 H' Q5 ^" xA LEEKS  似蒜葱 (这边人叫京葱)& }5 |0 ?5 M2 t5 T! ~) m; l. W
22.Which of the following cutting shapes refers to a small dice( k5 |5 ?" p0 {5 |4 ^* \
下面那种刀切形状指的是很小的粒(末)7 n) K% e8 @& H
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。- p: e) F+ ]% d6 F- e" f
23.Oil is added to the water for boiling pasta in order to$ ~4 w( J6 g) Y+ ^  m
向煮沸的pasta (意大利空心粉 )中加油是为了
5 z9 z3 o( b# [5 z/ [& BA:prevent the pasta from sticking and to minimize foaming action.6 `& c+ l* R3 ]4 `
防止面条黏合并降低发泡。
6 @4 R  M% v' k4 ^24.Which pasta dish features pine nuts and basil?; D* E* R3 g) h$ A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" o5 q* \% O+ o/ I: y3 U! Y! n
A:Pesto.一种绿色的意大利面酱 % m, y; F/ B; j3 v5 F  a
http://www.tianya.cn/techforum/content/96/563836.shtml
3 ]0 Y- ?+ F# o: O/ P6 M* e
# c; \; j- J0 E" n) R7 e25.Which of the following is a spring vegetable similar to spinach?; I$ W' v9 \) R/ u
下列哪项是一个春天的蔬菜类似于菠菜?, I, P) f( ?+ `$ s4 [
A:Sorrel. 酢浆草。/ _, B# z& n0 Z
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:- r0 g. G5 E! G
哪位厨师最早带来高水准浮夸的美食
% H6 |/ A* j# H0 ?AAntonin Carême 人名 安东尼·卡罗美8 Z! [$ V0 m8 J- X* ~
. P+ b" Q' v2 M) ^! c% m* C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# z  N6 w- k8 f/ Z' c2 A% E- z* x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 Z% t, F3 ?$ `1 c6 y$ d8 e4 A, P
A:Cast-iron stoves         壁炉
: L, }8 k& T  s' D6 l. o/ ~$ Vhttp://www.usstove.com/products.php?id=6, |3 k6 Y7 [+ i$ z5 C2 t
  G( b  Y# o  Z
28.The French term used to describe the roundsman, or swing cook, is:
5 ]; D) ?1 O: v& J3 b9 T: u法国术语,用来描述roundsman,或摇摆厨师是:
: w+ H4 g. P  ?2 x# J, T, a! fA:Tournant   图尔南: c  f; u4 M6 @

" x) \. k4 h- j, C29.Another term for the wine steward is:% Q; ^% k' v* W! \9 k- B
葡萄酒侍酒师的另一个术语是:7 J5 |& z! f3 [; o3 @
A: Sommelier 侍酒师& c2 L/ u; y; R7 p/ X5 ~
$ U5 ^/ B% R6 I; j; N
30.Molds, yeasts and fungi are examples of a:8 o8 n  V9 s. j
霉菌,酵母菌和真菌是一个神马例子
( O1 ]! n- P2 f  n3 n$ S, D! RA:Biological hazard 生物危害
2 Z1 ]! x- y: n' p' @6 w& f2 a& G) z# a6 }/ ?7 T: Y. c* t
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ h# `4 I' Z3 ]6 {  z" n% i: `
根据加拿大食品检验局,食品的危险温度区在多少之间:) A4 a1 r- R- |" H3 n+ X
A:40° and 140°F (4–60°C)     4-60度6 c8 W) g  ^9 e- |& k. z
4 N' R2 `* H8 x) L  O
32.All bacteria need the following for survival:
1 F# C# E. F( a. n  @所有细菌生存需要以下哪些内容:  _7 C8 Z; H( T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 U' s6 C/ E8 }' K% Y  U2 |! P9 L) }) t+ W
33.Which of the following correctly represent critical control points in a HACCP system?
: q0 W8 r  M9 q" `1 ]+ r( o8 v以下哪项正确表示了HACCP体系的关键控制点?
( P" C0 ?/ d+ q6 a' n0 r. `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . ~0 l/ [2 S3 L( v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 b+ q) Z# X3 B+ p% ?8 z6 V8 l
) J/ C( y' ]) x& [( H# S% m9 U  @
34.Which of the following is not an example of a carbohydrate?
" I; _/ o8 T. j1 m3 M* U7 W, `下列哪一个不是碳水化合物的例子?
$ Q' H$ y0 w) a% B3 iA:Essential nutrients 必需的营养物质
- U2 x5 [8 Q" H, N5 f& {. M3 C! s6 c5 f( N8 h2 `* r8 }3 D
35.The process by which a liquid fat is made solid is called:; B  {5 e4 P7 I# k& x
液体脂肪做成固体这个过程叫什么
( k1 y" i& D0 m% m( MA:Hydrogenation  氢化
& k& T7 x9 p5 ?. e2 h5 B
  X' x- u. v3 Z2 N6 i1 C+ _# [36.Which of the following is not an example of a fat substitute?. D- S! v* y7 N5 x; ?2 ]  F' d
下列哪项不是脂肪替代品的一个例子9 Y, s+ R7 z8 [+ O* m4 s4 n# t
A:Acesulfame K  安赛蜜K表9 n! L6 O- I7 W

+ g3 E6 s& d; A; d7 u% I* R3 N37.Health Canada requires that a product labelled "fat free" contain:) F$ T- o. K+ ~3 l  }( f2 S. M
加拿大卫生部要求的产品标有“不含脂肪“包括:, W% I. W# y- d$ J: j5 D7 R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ a3 O" x5 S* u4 Z6 u% W4 a3 m
' s8 w# P9 z4 \6 E! p
38.Which of the following is not a problem associated with converting recipes?
6 q  q& `' D+ K% L5 V: T; h下列哪项是不相关联的转换配方问题?. ?" i$ f  L* b7 D
A:Unit cost 单位成本6 Q: R; j% R  w% E  }6 D
+ ?9 g! `9 x% V0 B. C
39.The condition or cost of an item as it is purchased from the supplier is called:8 v. T) V2 D% L& L4 x, y1 d
从供应商采购的物品的品质或成本叫什么# n1 \5 t( n. Z# b- K: a
A:As-purchased cost 购买的费用! _7 F6 G7 C2 ^/ F

, d/ v* W2 S  Q- `8 s5 x" S1 S; h40.The amount of stock necessary to cover operating needs between deliveries is known as:
' j% o& }$ z; t在新货到来之前用于日常所求的必要库存量叫什么
& K% A) a1 r1 f" P2 T; p  NA:Parstock 基本日常最低库存& T+ V2 U8 g: B7 U9 U5 h! T  e
1 v: M  j( i* i/ B" [; O
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) J. x6 T$ ?9 O7 i/ @- j1 q: ^. R' t下面那个缩写是用来表明正常库存流程?
; I0 s5 }# U3 a, u4 K. eA:FIFO=FIRST IN FIRST OUT 先进先出
  {7 F: c* q: N* V4 X* F! j) r$ v
% K+ o' f6 l  m  V0 V9 I42.Which of the following knives is used to turn vegetables?
4 s- v, |+ D+ H1 }  n2 @下面的那把刀是用来打开蔬菜吗?/ d1 p; a3 {/ X1 m% S3 {, I+ R
A:Bird's beak knife   鸟嘴刀
4 t. }* w  m* T8 r! j' ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& Y( s6 p8 c, N2 O* m% o
: v- C* D9 }. T, X* m4 o- B43.What is an instant-read thermometer best used for?: C, P( j0 e2 _+ R2 }% i* U; G
即时读温度计最好用于那方面?
: P8 k1 m* [8 a2 K; A3 C) qA:Checking the internal temperature of a roast 检查被考物品的内部温度
  w, f4 H6 o# W+ t% O9 s- K: K2 a+ ], q) k+ s, y2 c& v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ Z% J6 N, i5 d9 K) G下列哪些金属材料受热均匀,通常用在铁板而且非常重
) }2 a* t2 `. O7 a7 G, \A:Cast iron 铸铁
2 r7 L6 ~" j" \# c) k
$ ~8 ~# Q$ _# \4 T, P. @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 [8 x0 n- ~% G
哪件装备下面有一个可移动的碗和一个S形叶片?. k# \7 V5 Z; J6 w2 f
A:Food processor 食品加工机
( ^  L- x1 o8 h  ihttp://www.google.com.hk/search? ... iw=1263&bih=572
: R0 G% R% s, L' `% z5 T$ `& I. L, ], f
46.Which of the following is not a rule for knife safety?
: |( L# c% t& b/ t下列哪项不是用刀的安全规则?4 }) ~7 K  w% @$ v  t1 g+ t; e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  D/ Z. E# t$ h7 u# W. v2 b# h) x+ f* Z5 G7 x
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) r; y5 [- [/ D0 v% l, V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 ]* N  O$ r: u3 n+ N2 p
A:RondellES
6 u" w$ E) e8 U* uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. w( Z1 A% S! F; _7 z

6 y& Y# f: n$ |- K. j48.Which of the following is a diced cut used to garnish soups?
8 d4 K! c$ A7 I; f: H下列哪项是切成小方块用于汤的装饰?5 E( K3 O  g0 K( n' Q1 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) o6 z" E* b" s$ g* A$ j4 Y% p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: O! ?3 u" f9 P9 X" W* 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!!——  K4 |- J* f! Z& h6 i- v/ ~& @
A:Gaufrette 6 w. N- I8 ~* f2 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 d* H$ v6 Y, v1 p( u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 a2 Y5 @! c+ I# p5 ~8 X. f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& K: V! x0 x* j* p
& }# t$ b, b. i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 N+ r) \$ A8 i' l
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)
2 }! ~% l+ J$ q7 \4 B4 m: lA:Cilantro 胡荽叶 香菜9 g. C0 w% N' F" e' H2 f4 S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 U2 w3 h* g! l# l+ b& p$ k0 Q5 i& ]; ?7 _6 E
60.Allspice is made from:
3 m0 N$ z8 D# q3 y  O4 ?5 _, s 多香果,  多香果香料是什么! ]8 T+ G5 b! h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 o7 C7 d' h) |7 s6 F$ i8 \  DA:A dried berry 干浆果
+ `$ {! j! H+ S& U. ~* }3 l# I7 b6 e
- e- v3 c/ f6 E: n3 o61.Which of the following are used to make a sachet d'épices?: T, u9 O7 M% d8 d, W
下列哪些是用来做香包德épices?: V% W/ Q( e0 D. s: z5 J
http://www.sachetcatering.com/
9 w8 f$ i# N7 f3 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 m" w5 P1 h, I& O' T2 K& _5 l& q
* Z1 L# J) m8 C, h7 h6 }62.Which of the following condiments are not soy based?
! U" l) \' ~1 K' p! X" Z- j下列哪项不是酱油调味品的?: X2 j( p3 Y9 t
A:Wasabi 日本辣根
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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- K. R( l4 U6 n7 ^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:$ M" ?* Z3 Y+ @
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?
6 E+ E& C2 p$ t6 P! \$ ]% N下列哪个步骤是不是正确的蛋清搅打程序?
- t5 u( C+ D7 |5 w/ g" aA:Allow to rest before use. 允许休息后方可使用。
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7 x9 C1 Q4 ?) `" J* ^8 i; g65.The weight of a large egg is between:一个大鸡蛋重量介于:( `3 e  v; a8 [( p9 _
A:56g and 63g 56克和63克
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/ H! b" o6 i: w) J/ g. L66.Evaporated milk is a concentrated milk that is produced by removing
* b/ {% n! w4 w0 `% m! y7 C, ~炼乳是一种浓缩牛奶 是去除什么做的
3 d% M$ _  \9 s. t. A$ EA:60% of the water 60%的水
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$ M, t  X! b/ u/ K6 Z4 [; T67.A method of cooking that transfers heat through a liquid or gas is:1 u$ ]; t& c% ?9 O3 V
一种烹饪方法,通过转移液体或气体是:
, @8 i2 N% f- ~A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
5 f/ h, p2 `9 D( J9 ]A:Gelatinization 糊化
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3 U$ D; p7 o6 t! W" A% Y' g6 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 m) F. b/ v: Y4 @7 a. Q+ BA:Braising 烤
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2 ]) ]/ A- I! {' P, W  u! Z70.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:
$ S0 E: @6 \) X. cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
) c! c' K: I/ d3 R4 X3 HA: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7 Z+ e( V5 t- p% ]* Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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9 J) P- I1 R1 I- p  P( X73.Which of the following is a principle not used in stock making?' ?- `3 ]& ?  `1 a9 h
下列哪一项不是用于制造高汤(低汤)的原则?& ]5 b! a2 Z- n5 q3 L, H
A:Start the stock in hot water.开始在热水中操作6 L7 P( ]+ L$ R" p7 `

( R( |! r4 K7 O4 b: V8 K8 _7 z74.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
  ?4 _, C1 I, FA:Remouillage 法语熬汤. S/ @% f4 Q  F- v+ \, O
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