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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。
5 M' w& Q' C  L( r0 o5 d( h  r' }* [
, N, C+ `" a' C8 n  E* n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。$ Q2 m- U, B' z% i# p- p" B
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# {' G' f- P, [* P2 O, q
1.Which of the following methods should be used to determine doneness in a New York steak?* F; c) f' e+ U2 Z5 i. n* P
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)
. Z* B# G0 R! S, aA: pressure touch. 压力触摸7 Z) ?4 b! S. a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% F' i: C6 K1 p3 }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
. E# G6 ^! {3 W. OA: acid  食用酸" _9 `' X( ?0 o# _- k, o
3.Vegetables are major sources of which of the following nutrients?$ [& U9 }/ {- e3 e( R) n
蔬菜中包含的主要营养有哪些
: @" s" [9 G, T0 e+ Z9 JA:vitamins and minerals. 维生素和矿物质。7 d% p7 Y! D  Z
4.Cauliflower is commonly served with
& X; Y1 m4 F* B+ q: I5 y4 B. Z花椰菜(菜花)最常见和那种酱汁搭配
3 o* L1 r2 x' P5 s, e: Z6 ^A:Mornay sauce. 奶油蛋黄沙司. L) Y1 N- {6 q! k4 t% \2 Q" o
5.Which combinations of products are found in pie dough?
* X/ \2 q8 Q/ h7 l# z. i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 N7 R4 O* o  m: b- y* P# j6 C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% c% j! U# u; i7 W/ N) M1 w6The French term for mussels is 法国语青口(海红)叫什么- |0 u" U4 c3 k% q' P& `
A:moules.法语青口,海红+ w/ P/ ]4 A7 a; m6 {8 U5 k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 X+ l9 q3 {* u" z8 K8 z, M
A:faintly fishy. 稍微有点似鱼味
; d& [. ?+ @# e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 g6 [; o! {) U% p: T5 T
A:2 days. 2天# T! {& R7 b0 @0 R) b* m- i9 x
9.What are the principle ingredients in ratatouille?
, f2 e7 a5 h0 ~8 H" E# o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
6 }' f5 q) S8 {% u2 `% ~A:Zucchini, eggplant, green peppers, onions and tomatoes
: x$ J9 U$ R* L& @1 H西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( b. ~- ?2 Y9 ?1 G% u$ X7 R7 E) L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- ~7 d* Y9 b( d6 v4 A/ Y
A:cook food in quantities that will be used up within 20 to 30 minutes.
  m5 Z) }2 s, i" v大批量烹煮食物要在20到30分钟内
/ r' |: w# {* I11.What person has the authority to issue a Health Permit?% H4 V7 L. C3 v. J4 B7 L# F; b: M3 S
谁有资格颁发健康证(卫生证)。  M% g/ w- F! l3 ~* D
A:Medical Health Officer.
' k6 z3 I$ k4 ^. v! S医疗卫生官员。
8 v( s$ `9 ~, ~! _1 F( O12.For what period of time is the health permit valid?' L6 I) V4 ^3 {3 i" ~$ n, |( |
健康证的有效时间是多久?4 m6 Q" k; T  w, h  @) p1 T
A:12 months.12个月5 V) Q3 z) R# I& m6 e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 J/ F: y# G/ E7 J' J在食物和饮料准备区,通风系统换气的标准时什么+ i0 a' l: k/ A5 K
A:08 times each hour. 每小时8次' y2 j) v8 g- B! I
14。The minimum temperature for manual dishwashing in the wash sink is2 a3 \# A, k6 e1 i( b
手工洗碗,洗碗池的水温最低多少度?- c8 x- T' |' J) z- {( m* g
A:110 degrees F (43 degrees C). 43度
# S1 v- @% p" o0 w2 a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ }7 N, |, d1 Z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* y0 J+ x0 Z$ `9 U" u" M; wA:180 degrees F (82 degrees C).  82度
4 f" F; w4 t$ Q& X! P& ?0 d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. q/ w, m) R( p$ \用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% H- q( P0 h2 Z* Z9 s5 D! QA:en papillote.  法语自己理解, \: i9 j$ A# G0 ?- G+ H
17。Wing or Club is considered a
6 x: e" [0 G+ @$ S$ U/ \翼和CLUB 被看做是一种...
3 k7 ]  J& ?9 n; q) y- L1 S" v: f- ?7 YA:Bone- In Cut     带骨切
2 K) d4 g6 Z8 S" V5 V2 u18。New York is considered a   纽约牛扒被看做是一种0 k: F6 [$ I+ |4 K7 ~: r% K
A:Boneless Cut     无骨切- h' D9 ~" m/ a; q$ B7 N1 S: P
19.In general, a court bouillon for freshwater fish will contain5 Z' C( w" q7 g0 [
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
  v' ~  |* c) J) @; m8 {3 o1 L. e; y% ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 J( O) C( d3 j9 S
和做海水鱼同样数量的调味料和香料
' F. T# x6 W# a20.Anise is very similar in flavor and appearance to
- j! l# F8 N9 B/ y3 B) |0 r/ M八角和下面的那种原料有相同的味道
8 f, {& K2 H( d: f% CA:fennel  茴香0 Q6 g) D& d+ k* s/ U' u  ?- u# r2 `
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 A9 z; Z  G4 o( s9 a* m
下面那种原料更像大葱且有平面的叶子; L7 a3 g3 p1 q) Z- t5 _
A LEEKS  似蒜葱 (这边人叫京葱)
6 b+ c$ M+ k: W8 q3 O- t7 J# y+ X22.Which of the following cutting shapes refers to a small dice
  f- V% Z# I4 U' F7 J( X/ j6 X下面那种刀切形状指的是很小的粒(末)
  z/ `4 p! j% LA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 y) ]9 m) [6 Q' i6 M' d/ \
23.Oil is added to the water for boiling pasta in order to8 P* v6 c2 w! `) G$ |: G
向煮沸的pasta (意大利空心粉 )中加油是为了
+ G: W2 B$ B# JA:prevent the pasta from sticking and to minimize foaming action.# C# v4 ~8 s; _' y6 e( T& }: m
防止面条黏合并降低发泡。
: j- G3 s! o/ G# h24.Which pasta dish features pine nuts and basil?8 X; s7 v" T+ E7 I4 r5 M  B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 J5 O9 G/ v) j1 Q2 X
A:Pesto.一种绿色的意大利面酱 3 e/ B4 n4 L; N) @
http://www.tianya.cn/techforum/content/96/563836.shtml" `2 O1 q% b  @1 {' p, K( v
7 ?1 ]& K" _4 p5 t; o( C
25.Which of the following is a spring vegetable similar to spinach?
, M: o9 I6 f4 o  ]1 n" J* O, C下列哪项是一个春天的蔬菜类似于菠菜?
% Z$ I) t5 @$ y7 g/ l2 nA:Sorrel. 酢浆草。3 {4 D% B+ `% I* g8 j1 x8 ^
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?
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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:
& E- h# Q  A4 Q哪位厨师最早带来高水准浮夸的美食  D8 i2 i7 U6 Z3 ^9 ~. J: W
AAntonin Carême 人名 安东尼·卡罗美
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0 E0 Q6 k0 k8 _: T% M8 k, i9 L27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 h2 ~7 S/ n" ]0 H: n" M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- A, K; a+ T9 d. ]9 _  R; a
A:Cast-iron stoves         壁炉- a$ i4 S6 F9 u, [: U
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:! h$ b# Q6 n$ A3 |! o
法国术语,用来描述roundsman,或摇摆厨师是:6 U- c2 L, T) U# v
A:Tournant   图尔南
, N: y% U' K) _/ ]3 r/ G+ K) ]( k8 B, q4 ^* U2 Q
29.Another term for the wine steward is:
  g8 [) p6 @% n4 D; ?$ H葡萄酒侍酒师的另一个术语是:. p, b2 x: W2 ^; V9 y1 \
A: Sommelier 侍酒师& D7 E/ K9 p. v5 W5 Y. M/ Z) }
$ [& \6 n$ j2 h/ @1 R9 w2 M
30.Molds, yeasts and fungi are examples of a:" p* b5 J( ~# j0 I% D3 E
霉菌,酵母菌和真菌是一个神马例子8 v! X. Q% k  o' g3 B! M, M
A:Biological hazard 生物危害+ r5 ~. H- N, l8 u8 J9 `
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 b% e7 ]$ l3 U" l( m+ p+ i根据加拿大食品检验局,食品的危险温度区在多少之间:
# m1 Y9 h+ k0 b( q  Z* w. xA:40° and 140°F (4–60°C)     4-60度& _2 {8 b7 V  L( J0 Q4 q, V1 N# R
- L  f0 V3 J' h* |% d* L5 Q$ G% L2 b- c
32.All bacteria need the following for survival:
) p3 z2 r# I4 v/ c/ [) b, u所有细菌生存需要以下哪些内容:9 F) V* `# a. O( C& K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' d, k. L; A9 ]4 c
6 H5 A% I' a) o& g5 M
33.Which of the following correctly represent critical control points in a HACCP system?( s' b' o) j/ |' q3 m+ O3 |9 {
以下哪项正确表示了HACCP体系的关键控制点?
3 n( z. D! o- H7 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) v' w* |% s: H4 [- F! K1 _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* ^  p# h4 y3 m6 C+ ?, b
1 u) R0 [0 c9 m" C8 b34.Which of the following is not an example of a carbohydrate?
9 r4 v0 f5 Y6 w! h下列哪一个不是碳水化合物的例子?
! \; h% b: z$ u$ U+ p  }8 z1 \" AA:Essential nutrients 必需的营养物质# y+ z' q6 t- @0 q+ p9 b. O8 f' A' t

' P7 m1 `+ u( j  u: @* R7 f' _/ e, j35.The process by which a liquid fat is made solid is called:: I$ I4 n1 H8 v1 x0 \& M/ A
液体脂肪做成固体这个过程叫什么
: g3 R- E* O5 C2 F' R5 ?A:Hydrogenation  氢化
; }0 v: H; t# ?1 Q( e3 X! ]& v) e* ?
36.Which of the following is not an example of a fat substitute?" s& \9 V* X! S1 V
下列哪项不是脂肪替代品的一个例子
$ m; i+ w, R! Y, p7 }- m, ]' L! e; DA:Acesulfame K  安赛蜜K表5 k& }0 X7 [) p* O

* T& f% B5 \5 p9 r" b37.Health Canada requires that a product labelled "fat free" contain:$ ]4 D% ~/ q: T
加拿大卫生部要求的产品标有“不含脂肪“包括:# a0 E$ `1 B/ z& d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& u2 G; T/ g# t# c/ c+ q0 l38.Which of the following is not a problem associated with converting recipes?# V& L% ~2 _* o! k  U
下列哪项是不相关联的转换配方问题?
; k8 r- K; P6 c7 K' h6 u% A9 L9 {A:Unit cost 单位成本
- I! {% W; O. I$ Y# I
' X+ w! s2 Q1 c/ ^39.The condition or cost of an item as it is purchased from the supplier is called:
3 p+ \8 l4 n3 O) d" i( D从供应商采购的物品的品质或成本叫什么! {4 M# S2 s: z) @- b
A:As-purchased cost 购买的费用
# p/ u' D' B0 g5 j+ W8 H1 j9 _* L7 l2 U# |* G" M7 ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:, y1 l0 g* ^) u) C5 E
在新货到来之前用于日常所求的必要库存量叫什么* z0 y% E/ K* Q% i. r
A:Parstock 基本日常最低库存8 S% C  {) a1 A6 ~7 S" N& }" `

/ p. n; f( A7 N41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 P# @. T& d$ k0 T, L1 t, x+ ]下面那个缩写是用来表明正常库存流程?& O% O; l: _* i# U! i6 o+ U! s
A:FIFO=FIRST IN FIRST OUT 先进先出
9 f4 G. _3 V- U) B+ Z" @5 Z/ C: t7 h" |. e5 s8 V: i/ v1 P
42.Which of the following knives is used to turn vegetables?4 d; B1 a7 ?7 {# ?
下面的那把刀是用来打开蔬菜吗?; |" R- s: _; I/ Q6 M7 E, J
A:Bird's beak knife   鸟嘴刀
" C" `% s4 J& l5 c4 y* r# Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. }0 U3 i7 i1 T* |5 M6 r
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43.What is an instant-read thermometer best used for?* m. ]6 J+ O, p: M- s" b; p
即时读温度计最好用于那方面?
; C  ?+ X3 h- ]; ?5 L& _A:Checking the internal temperature of a roast 检查被考物品的内部温度. c2 {$ P) u1 t" g$ d& p

2 R0 }" [! }: p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( D2 Q- P" g9 a4 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重* Z6 O: k/ i2 ^5 t* H$ D, X# x# S
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?9 L  \0 N5 G) h8 h% |/ b$ S
哪件装备下面有一个可移动的碗和一个S形叶片?
0 I" L# F& \) W- fA:Food processor 食品加工机
7 A7 i" f4 Y0 thttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?1 f7 W' P: y- J9 z
下列哪项不是用刀的安全规则?/ Z! f1 M6 }  q/ \
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 R! X4 [; Z+ ~! t9 E
6 J0 @/ z' g' K/ V3 J( {  s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 ^% k, F) Z1 H$ J2 y; b) D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  t. P$ J6 ^$ m/ @. E9 g
A:RondellES 7 B* H; E7 D4 Z- X
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# B5 e* e1 d9 [  F' N4 N
% ^# j/ m; U/ z4 W% U- l& B' h
48.Which of the following is a diced cut used to garnish soups?. E: p& Y9 f1 X8 N  _
下列哪项是切成小方块用于汤的装饰?
  B* _7 J7 u( XA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, j2 U6 Q' V8 X5 |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& f" T( j, z( K1 X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* R: x5 q4 F8 _. ?  _A:Gaufrette ' i3 p/ J; [( q* y. l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" c$ }7 u( ~9 [! ~1 i" t  B3 Dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 t  K" Y7 Q! Q: u$ uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* A0 l. W8 [) A# {7 D) X6 i
( O$ K5 U" \# g; R9 d4 a% R% U! S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' k" Z0 l3 g9 J7 `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)3 l' m& U! C) q9 q9 s
A:Cilantro 胡荽叶 香菜! k& F% x6 M% o, r. G  l; M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
' j2 Y4 M; t3 y: k* O5 f# p 多香果,  多香果香料是什么
! r# Y) D( U: w! ^1 h/ F( ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 q- y3 g% T1 p+ y, _3 V6 f, v
A:A dried berry 干浆果0 r! y+ k9 w) l5 v6 @% _

! e5 I# a- w/ W1 q3 q0 r) ]% Z  g61.Which of the following are used to make a sachet d'épices?
" w7 }9 p. R- e下列哪些是用来做香包德épices?4 J; v& z, u" D, T" D2 ^. l
http://www.sachetcatering.com/
7 x) H# H+ H1 r; C: E6 NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! N3 J) `! I0 {& H$ ~

0 s0 t( K+ u1 E- E# d62.Which of the following condiments are not soy based?
$ r! m- g2 i7 G( t# v) e- ]下列哪项不是酱油调味品的?
3 ^( c+ K' r# ~' p6 p2 sA:Wasabi 日本辣根" @" S) u% b" |- q- N' M: ~
* i9 D' _; X& m  L. L# ^. S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ m0 B/ ^8 i( F- ?& s$ [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* e5 E+ I% r7 T% X$ vA:Pasteurization  巴氏杀菌: s0 K- Y3 X4 k" A7 [4 S
" u  N, a/ `. \, K1 ^1 p9 o
64.Which of the following steps is not the correct procedure for whipping egg whites?" h0 d( Z  _6 H+ a: d
下列哪个步骤是不是正确的蛋清搅打程序?& c& }" }! U$ B) R; r
A:Allow to rest before use. 允许休息后方可使用。2 s! I* U& o2 B) O: F6 ^( o6 F

5 Y: ]. P; V6 f; Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 L2 l& E% T) k8 n7 }7 RA:56g and 63g 56克和63克: M5 C* o- p/ F$ p  K
: ^4 j+ f& s9 L# q" m) E: K
66.Evaporated milk is a concentrated milk that is produced by removing# O% i5 w5 O( u+ n5 o2 R
炼乳是一种浓缩牛奶 是去除什么做的
3 L; p; ^2 T. l! B: q/ w5 f2 LA:60% of the water 60%的水4 r2 O; r7 z! \

- T0 u! n" x$ o$ l3 _( y/ f' I- |67.A method of cooking that transfers heat through a liquid or gas is:
7 o( j4 y  g- J一种烹饪方法,通过转移液体或气体是:
( B. @/ ^" m0 kA:Convection 对流
( G7 S2 X2 @, w1 u. {8 ~+ A& Y% |4 u, @. [0 o
68.The cooking of starches is known as  烹调的淀粉被称为; b2 ]# h1 L0 x: t# X
A:Gelatinization 糊化
" E2 ]1 l  |" V. `4 q% r
. u9 M: q' `2 ?! x" z- ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, o9 ]0 C* v9 u7 T) }A:Braising 烤" P, H2 _0 d! u- v8 ^/ r

' g2 x2 v8 w  j( H; a8 B/ U; Y70.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:) w# u- K% \# C& y. c' e; x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) r6 K5 S6 F# U% s5 ?9 G+ \

* d- I4 Y& Z$ u- T' Q$ S" k71.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
2 w4 _0 c5 B+ GA:Fumet 原汁
/ Z5 k2 R6 _4 C$ q7 M( S0 D
; a1 D  `! y% i& D9 h8 F. o1 s72.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; A, L: u/ {3 e. \+ F$ ?$ T- L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& M7 G1 g9 G8 a) Q( ~9 k+ V+ Q0 B, d: r6 l# b& S
73.Which of the following is a principle not used in stock making?
+ c5 q' R: w. D2 B8 w下列哪一项不是用于制造高汤(低汤)的原则?
6 U3 S$ L# y+ v& TA:Start the stock in hot water.开始在热水中操作" v$ W: l7 H( ^

7 Q: W; n4 [2 f" y+ V, `( O, _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
3 b6 R. g7 j7 bA:Remouillage 法语熬汤
* E* _( u5 T/ hhttp://www.haibao.cn/blog/post/176242.htm
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