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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。) v, W1 l4 b6 {/ D1 p4 E

1 C" @, E6 v  N. ?8 R' f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。
% n2 m" i9 x; d* m) A! t3 N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 G" J( P: P$ J% t2 K. Z+ w
1.Which of the following methods should be used to determine doneness in a New York steak?* B2 t6 G9 x9 z$ l  I' H/ |9 Q  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)
% ^% e' w- F0 ~' DA: pressure touch. 压力触摸; ]5 B  G/ v* }. _6 [
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' \+ l0 [9 @$ o8 f& V6 @) ?8 \7 v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 f) y4 [  m' T2 c8 m7 ~A: acid  食用酸/ W3 X8 s6 {! N# O" C
3.Vegetables are major sources of which of the following nutrients?( n9 ?# q0 M& R7 F, E2 u5 g8 l
蔬菜中包含的主要营养有哪些
; Y  W. E1 Q, r- nA:vitamins and minerals. 维生素和矿物质。9 m; R4 r9 y/ |2 D% y) K
4.Cauliflower is commonly served with! T( S. q+ `# m% [  w
花椰菜(菜花)最常见和那种酱汁搭配# L7 S  G" a- a: d
A:Mornay sauce. 奶油蛋黄沙司
9 Y5 z3 ]$ p5 \- C5.Which combinations of products are found in pie dough?
4 O- [8 f& u0 p! W$ 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??)- h) L1 ]. b, ^0 [7 w4 F  |2 i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。& U2 N; Z7 c4 p0 h4 t3 \8 U
6The French term for mussels is 法国语青口(海红)叫什么5 A' h, f, Y4 B" T$ e6 N7 o8 l
A:moules.法语青口,海红
* l# e# n. J7 \* H! G/ F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' {+ A! U6 n6 o& gA:faintly fishy. 稍微有点似鱼味- Y. a3 E+ Z* O& v
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 `# R4 s3 x( `# A8 ?+ `A:2 days. 2天# L6 m- W0 ^% e6 Z: H5 v* l& t: U
9.What are the principle ingredients in ratatouille? + z! T( {& [- a" T! X! h
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 J7 h# [) l; i
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 L" m! u+ ^+ d0 [0 }4 j" Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& T8 b- w: U" ?# B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 v8 a, R! @5 B# `
A:cook food in quantities that will be used up within 20 to 30 minutes.8 O( [' J" ^5 w9 u( @
大批量烹煮食物要在20到30分钟内
9 {# Q3 V  v7 v11.What person has the authority to issue a Health Permit?
% m- d& u$ t) c/ @; d7 m谁有资格颁发健康证(卫生证)。; k- y# z: N. \! r
A:Medical Health Officer.. I5 v4 J$ L, X) m# ?- \2 I* R
医疗卫生官员。
+ Y; t- P* J  O/ ?2 S$ ~6 z1 P12.For what period of time is the health permit valid?% R0 P5 `  x, S1 ?% H, I
健康证的有效时间是多久?
) M" ~. W* |( v- `2 D$ ~  C+ nA:12 months.12个月
$ X2 @1 R8 t, G6 V2 f) [( V$ q13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ h# `$ R' D: B* H7 K- U$ D6 a
在食物和饮料准备区,通风系统换气的标准时什么
: L2 f6 A* z: XA:08 times each hour. 每小时8次' V6 \4 g+ w8 E+ _6 B
14。The minimum temperature for manual dishwashing in the wash sink is( m1 P) |- o( S+ V# Z: e& c
手工洗碗,洗碗池的水温最低多少度?7 Q6 t1 ^/ o, ?
A:110 degrees F (43 degrees C). 43度, m& E2 a6 i$ `* O9 G# ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 N; J5 U; P/ J6 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, K1 r& C& N5 g. _4 x
A:180 degrees F (82 degrees C).  82度* S  H7 F0 C0 e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% X& Q' u: w/ Y( D* k" ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 \; t9 p7 Q" y9 E1 }" |/ Z
A:en papillote.  法语自己理解
- O( L( V. Y+ w4 u, b4 a- G5 E' p17。Wing or Club is considered a
; a" z  e/ z3 J  b/ w1 o. i翼和CLUB 被看做是一种...$ B3 o: i. ~1 w5 A3 X1 F
A:Bone- In Cut     带骨切
+ D1 N5 y3 S! c& Z$ F" \+ g18。New York is considered a   纽约牛扒被看做是一种
- o5 ]+ y, P* @  P# p  Y0 ^A:Boneless Cut     无骨切
5 R% @$ _1 y0 W2 u- k$ O19.In general, a court bouillon for freshwater fish will contain3 ?/ S6 E: e( i+ L3 R, `
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+ j2 y2 M  j. A9 j
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: S" c+ W. |" y7 p8 Y9 j和做海水鱼同样数量的调味料和香料4 `" l' D/ D( F. m0 E
20.Anise is very similar in flavor and appearance to
  o+ r  w4 l4 W( p8 Q3 C八角和下面的那种原料有相同的味道
0 X- M% a# k2 G" e. g. S5 |9 DA:fennel  茴香* T- Y. u0 S) q- ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- u/ q, l0 t$ r+ s1 F3 n, f: C4 g. c$ @4 A3 I下面那种原料更像大葱且有平面的叶子
0 m! Q  h$ e1 i0 N: A3 H: HA LEEKS  似蒜葱 (这边人叫京葱)
9 N6 t. U. V9 K* Y* U22.Which of the following cutting shapes refers to a small dice
* P- I5 |6 w* {2 E7 c) f5 \# ^下面那种刀切形状指的是很小的粒(末)0 d4 F$ H3 s: b) l& k* s' g
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 q  z% f/ S; o23.Oil is added to the water for boiling pasta in order to* `, a8 M+ y. P1 u
向煮沸的pasta (意大利空心粉 )中加油是为了
3 {6 Q' m# J! [# P6 H$ ZA:prevent the pasta from sticking and to minimize foaming action.
& j5 Q* y2 d) D' R0 P  V防止面条黏合并降低发泡。
! H& O5 a- I) c  p+ X8 C2 I24.Which pasta dish features pine nuts and basil?
+ B6 ?" }0 E% c" H$ v/ V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); w( D; r# c) x% t7 h' k5 b1 Z; N
A:Pesto.一种绿色的意大利面酱 3 O8 ~4 u# p) [
http://www.tianya.cn/techforum/content/96/563836.shtml* E  O9 b8 x1 H; F  @
& \5 W. L% H' D: L0 j) m/ Y# ^& x
25.Which of the following is a spring vegetable similar to spinach?
  ]8 o5 C$ s' \- Q* m下列哪项是一个春天的蔬菜类似于菠菜?
/ \0 e6 ~2 t: M* xA:Sorrel. 酢浆草。2 K0 ]/ d' y2 ]0 |$ 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?
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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:; }' s/ a% {; y( S9 F! k% A( ~% z
哪位厨师最早带来高水准浮夸的美食1 _, W3 H! G7 t$ d
AAntonin Carême 人名 安东尼·卡罗美
0 }! N8 L9 l, N1 T  s# c$ h4 g# v* \- }: C& t6 d
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 i2 a9 \) E. v0 k3 _/ n+ ^2 f! D
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( E" V- k$ ^% E1 @$ C! aA:Cast-iron stoves         壁炉
4 E; F  I: c- J: W& Z, ]+ phttp://www.usstove.com/products.php?id=6: X: h# X9 J4 l, a; _( r6 [
& }$ @, S' @% p/ b3 U; K# l
28.The French term used to describe the roundsman, or swing cook, is:1 H9 n3 ?! t+ a  \$ m
法国术语,用来描述roundsman,或摇摆厨师是:5 z8 L/ t. e9 x
A:Tournant   图尔南. ^% n9 r& {% W$ u4 A3 \
: K1 g, i% S- y3 N" l+ A! e
29.Another term for the wine steward is:, M6 k" {0 I0 @0 a& D) F
葡萄酒侍酒师的另一个术语是:1 t6 l0 c% w0 W6 `* h
A: Sommelier 侍酒师  q# Q+ s$ t/ U% J( h3 g/ V
7 C1 R3 `* T7 T3 }- D/ `
30.Molds, yeasts and fungi are examples of a:
  |' H# ^0 B) l霉菌,酵母菌和真菌是一个神马例子, R7 Q! P) A. z  q$ j
A:Biological hazard 生物危害8 S1 f; U3 h4 V  o; E
/ U6 Q, e5 |4 l) p, O# f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! Q4 e8 j) G+ I4 E* L
根据加拿大食品检验局,食品的危险温度区在多少之间:4 M4 u5 `% ]2 |% C' i5 D- C  o
A:40° and 140°F (4–60°C)     4-60度
" E0 |$ k: ?! U# p- U
. w' s& J+ V9 k+ T$ y. h1 ^32.All bacteria need the following for survival:
- S7 M$ Y" E' H: L$ J& \所有细菌生存需要以下哪些内容:1 R1 u- V+ o1 \5 N$ i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) x$ R+ U1 i& |% p8 ^
% ^4 K; t4 e. a5 m3 d+ y& Y) \6 u33.Which of the following correctly represent critical control points in a HACCP system?
5 {+ _( `6 f' Q8 E) t以下哪项正确表示了HACCP体系的关键控制点?/ N- i1 S9 X' l# B$ a3 N) u0 I  S* ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. S9 }" L7 y: Q4 O$ Y! A" k5 ?4 Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ d/ p7 S7 I4 v$ B
+ W0 G0 H# }; L4 h- y! {' a
34.Which of the following is not an example of a carbohydrate?) |. p$ p, a" R& w" ]' K9 ]
下列哪一个不是碳水化合物的例子?
( v  {/ h. p- Z/ P" V5 fA:Essential nutrients 必需的营养物质" q& @6 ~! V4 u+ s1 j8 B+ g

( c; D( Y: q; C) A& ?8 {. X4 Q35.The process by which a liquid fat is made solid is called:7 e) k5 f# l, M" u& T; X
液体脂肪做成固体这个过程叫什么
' K. R4 v" |0 o# I/ UA:Hydrogenation  氢化3 z' Z0 W$ H8 c! x
7 Y) f$ _' P: H6 {! l! W' o" b
36.Which of the following is not an example of a fat substitute?; n8 W- B- j& {  F
下列哪项不是脂肪替代品的一个例子
; B1 P1 S) o2 t& q) D0 |A:Acesulfame K  安赛蜜K表
; ?' J8 n! x, V3 v2 D! `8 u: {" m9 p8 T. o$ V/ r
37.Health Canada requires that a product labelled "fat free" contain:
5 R4 t8 ~/ g+ X加拿大卫生部要求的产品标有“不含脂肪“包括:
3 _. A1 i, R6 e5 _0 v# sA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 U! E, `" w' M% R! D. P% w6 _8 B

- N9 p; U% w7 b: [' p38.Which of the following is not a problem associated with converting recipes?' [2 F( l& Q; `3 S' N" x2 i0 U
下列哪项是不相关联的转换配方问题?; U" l2 Q! A7 {7 l( i* d) B
A:Unit cost 单位成本4 C1 ^" U/ k/ A/ d
, a% S4 a  }2 y( M$ L% G( V8 Y2 k
39.The condition or cost of an item as it is purchased from the supplier is called:
. `# p( A  b. U: a" G0 F从供应商采购的物品的品质或成本叫什么  c9 B( K2 t8 B6 k, f8 |+ H" F8 U
A:As-purchased cost 购买的费用
" ^( E+ O. q, c: O2 f& b
; k8 \# |' B; D1 z40.The amount of stock necessary to cover operating needs between deliveries is known as:$ Q! s0 x/ I/ T& ?4 e
在新货到来之前用于日常所求的必要库存量叫什么6 r, @* b; I# ?) J- N
A:Parstock 基本日常最低库存( y' k+ @7 P' e6 W& Y+ V1 f

! E4 D) j$ r5 D+ o4 U3 m0 ?41.Which of the following abbreviations is used to describe the proper rotation of stock?! t  }9 U! A  }8 p. X
下面那个缩写是用来表明正常库存流程?
  Q$ m# E/ R  g" B' D' S' t) }0 aA:FIFO=FIRST IN FIRST OUT 先进先出. @4 V9 l8 k9 u6 Z) ~: R! i
* s; a3 u' ]* r) T
42.Which of the following knives is used to turn vegetables?
7 s- }: g) F) U1 c& Z下面的那把刀是用来打开蔬菜吗?5 v+ B1 G% H6 K8 D& G7 D1 a
A:Bird's beak knife   鸟嘴刀" @* U2 i$ |6 z2 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, P, o, X6 a0 J1 m) f$ H2 a
1 |" o2 d9 U9 C2 o2 h  D
43.What is an instant-read thermometer best used for?
. }9 P& V0 l$ @0 u即时读温度计最好用于那方面?6 H. E# }9 j% j8 {. k
A:Checking the internal temperature of a roast 检查被考物品的内部温度, B, a% i: S- O
- x" d, x$ u: _# M3 c! G& @' ]# b& b
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 z) p4 {! Y$ N6 E- c3 @: {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 P' V1 P' P2 x& XA:Cast iron 铸铁
: O" o' n. Y/ ^0 N; j& v
9 ^- D. C* e0 Y5 m/ o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% l3 R0 m& T) ], v6 K$ g/ Q哪件装备下面有一个可移动的碗和一个S形叶片?$ y4 J& [7 p0 n
A:Food processor 食品加工机
9 R6 V7 ]" v3 r. K" G/ Mhttp://www.google.com.hk/search? ... iw=1263&bih=5720 B% V. W2 V; ~, I

$ q4 d& i8 V1 V0 R4 y  Q5 i46.Which of the following is not a rule for knife safety?; P. K& P9 e5 t4 R
下列哪项不是用刀的安全规则?9 l$ Y2 U* ]8 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ E9 Y. x( q9 }; F2 ]- u- c
+ i8 f) C9 J) Z& _7 W, L  e
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 K  k+ t( C+ R7 x+ `. z$ f5 t6 W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 O1 \9 T- J* e; o& x. E( \
A:RondellES
9 V  f. ^- ]7 a2 P' nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ m# b3 c3 J& V$ N0 |1 H' y+ ~
2 [2 C+ O! K" S0 ?; a, a. c9 z48.Which of the following is a diced cut used to garnish soups?* }/ J8 }; u$ R2 g0 U
下列哪项是切成小方块用于汤的装饰?
" E4 F0 C  @3 wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( U+ ]* o0 g7 Q) j4 b6 C7 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! u- V5 c7 N! \1 V, w( ]8 t9 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!!——& d8 h3 p4 ^2 [0 d! N" A
A:Gaufrette   `& c1 d8 _! Q' r0 @; X. y. p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" |$ F* {8 F8 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# W- q! g8 \/ e6 b- @5 `/ [( W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% ]& L: @; t8 z6 H- m

8 ~; `& y# \& V# I! X9 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% C! B! z. B( O8 R  w1 V% W3 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)
5 W. v* _/ _# a' }A:Cilantro 胡荽叶 香菜
1 G- O- L0 s" Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# U' h0 l5 r' P  s8 U5 k

- \( |/ y% \( ?1 i- A60.Allspice is made from:8 q1 u4 ]  `8 X4 X% V/ R
多香果,  多香果香料是什么
  w* {, S3 u2 P0 X8 {0 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 S" z3 O$ S" j1 J; EA:A dried berry 干浆果% k  F5 m7 M+ w5 B6 k( {1 p3 ^
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61.Which of the following are used to make a sachet d'épices?
4 z" }1 U, C, H: ~下列哪些是用来做香包德épices?
- V# l* o; \* ?# q) ^http://www.sachetcatering.com/- g# Q1 r9 N) {1 l$ K
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& Z7 n5 u; w6 X- v* M2 s: L! \# U8 z$ D8 G0 z+ v& h
62.Which of the following condiments are not soy based?
7 S, h7 X# R5 u' o- ], \下列哪项不是酱油调味品的?: k7 S& A2 e6 w  S$ G& p7 k
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:, {1 G7 O8 r* \# x
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:
# v4 r, P0 q& z' }/ u- vA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ q" x( Q$ W7 ?* K$ i* S
下列哪个步骤是不是正确的蛋清搅打程序?) E% i6 L6 ]: h' e
A:Allow to rest before use. 允许休息后方可使用。% r, B  U# z, t- {7 i; s

2 |; `; Y" @4 @+ J, k3 Q7 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
! e- k" Q7 B2 g( K3 R% M1 UA:56g and 63g 56克和63克0 {! e, ~6 }1 x6 u  \9 K' ?

, K  `: n# G" ~  K66.Evaporated milk is a concentrated milk that is produced by removing
  {  r, p* L1 E) E( E炼乳是一种浓缩牛奶 是去除什么做的
8 k& j' B  z' W7 }' J9 NA:60% of the water 60%的水0 D( q3 M* l/ o

, c# y% a; F3 W# x# o67.A method of cooking that transfers heat through a liquid or gas is:6 _4 w" L6 q5 F& W0 O, t
一种烹饪方法,通过转移液体或气体是:
( a0 g6 Z  A$ vA:Convection 对流# {) i* a% ~# `* ]/ I; W, {- e1 [6 l
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68.The cooking of starches is known as  烹调的淀粉被称为; _4 t/ S% b1 V) L2 V
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% ^8 q4 F$ y/ r
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:
, }" Q; `2 m# v1 a6 n& |) v  k8 \* }A: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
  R; Q& |( G  H: R: f- M) ~) FA:Fumet 原汁: z% k3 }# d$ f, m# u6 F. d5 E
. `+ X% [& U: x8 b9 S
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- w; r( S% v: l( j% b' n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 C! J! u; J6 O) W/ ^3 u5 [8 u

- S4 A: `' x) N( m$ c: F& z73.Which of the following is a principle not used in stock making?- k: n0 \( M( S  R- Y7 @
下列哪一项不是用于制造高汤(低汤)的原则?" l8 `- D! j, j9 E# K0 ?6 @* [
A:Start the stock in hot water.开始在热水中操作5 }* p6 ?# Y1 y) ]4 d' Y

8 z. u0 Z$ D: n( q. `; i6 i9 Q74.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
0 j5 D# y* c5 @9 WA:Remouillage 法语熬汤
1 q( x: v- F) K& Ghttp://www.haibao.cn/blog/post/176242.htm
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