埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 10428|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。
" H6 Y1 K2 |6 m/ G! S% X& F% T. X, p( r4 t. H0 F( l
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。
0 {9 Y* U2 C4 B  E( ]) g* h& Y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
- y& S% P2 w" w8 y% g- ]1.Which of the following methods should be used to determine doneness in a New York steak?
* q* v- n( K% d0 z. y2 e0 [' q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)' ?3 Z2 j: Y0 ^) B& r; _
A: pressure touch. 压力触摸
* l' t( s$ `5 m2 e2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' S3 }! `/ M7 ^0 I1 k+ C8 ?3 Z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- D( ?  h" @7 W' L( T# q* W: O
A: acid  食用酸- j3 `) M' z& D: o4 j% f
3.Vegetables are major sources of which of the following nutrients?; Z7 Y( {- u+ ~3 c# v2 Y
蔬菜中包含的主要营养有哪些
. ^' F8 u7 P9 p& T7 f! xA:vitamins and minerals. 维生素和矿物质。
5 o& l) v. r) `8 y/ C5 c" o$ Q4.Cauliflower is commonly served with. I6 l0 J* l& w+ {
花椰菜(菜花)最常见和那种酱汁搭配3 s7 a6 M! a8 K8 c/ x
A:Mornay sauce. 奶油蛋黄沙司" m+ T1 I4 T) q& B$ |
5.Which combinations of products are found in pie dough?
7 O$ z) n; L" }% V5 [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 G/ p- O; A; SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' q/ F: k# \, B) \0 T6The French term for mussels is 法国语青口(海红)叫什么, \1 e5 m) F/ T5 U4 |
A:moules.法语青口,海红! R* B7 z8 x* [8 w
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
' ?0 R! T. d! Q- [9 Y# P0 OA:faintly fishy. 稍微有点似鱼味
$ |$ l6 ?/ z, B. x# A1 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& x9 i: N3 [8 H: ^& f* vA:2 days. 2天
9 x3 f- a+ G4 m5 x( k# h  m4 K9.What are the principle ingredients in ratatouille? 5 h, y% N- B  w9 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) a4 w2 \* t8 L4 Q
A:Zucchini, eggplant, green peppers, onions and tomatoes6 y) R: _- n5 T' G0 H% M6 ^& ^  W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ F7 Z7 s$ L/ x" m; [3 N/ d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& I; ~/ }4 H, w' nA:cook food in quantities that will be used up within 20 to 30 minutes.1 p5 N5 ~- r7 M  O: a6 z
大批量烹煮食物要在20到30分钟内
' o! f' P1 q) ^4 }11.What person has the authority to issue a Health Permit?
3 l  `  Y/ F+ o; m  V谁有资格颁发健康证(卫生证)。
/ ^# C# u/ w1 S7 R+ M9 \A:Medical Health Officer.$ F0 E3 A% \+ z* s
医疗卫生官员。
& ?3 H* j5 T1 o0 O12.For what period of time is the health permit valid?
' G" l. ~/ w; r% e* ?( A/ z健康证的有效时间是多久?* z# E2 L9 P* [# P7 m% K1 W
A:12 months.12个月
6 c( t$ {! W+ E& q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 @/ R6 q7 S" ]* M/ D4 H+ C在食物和饮料准备区,通风系统换气的标准时什么) m8 E  P# ?) g5 W
A:08 times each hour. 每小时8次
' T8 K8 h/ ~! @; E6 }# O5 t5 j" r4 q! [14。The minimum temperature for manual dishwashing in the wash sink is; b* @; w1 ~5 Z& d% r/ K* o
手工洗碗,洗碗池的水温最低多少度?: U6 j! _$ |3 x; U, H
A:110 degrees F (43 degrees C). 43度7 w1 P2 G; W% u# \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  Z9 Y% s9 c% V3 O6 f2 w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 q  _% K! L2 T1 V; K8 n/ E4 `A:180 degrees F (82 degrees C).  82度  \5 B" h; A. r) z5 r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 @1 ]& E- G$ Q) @# B, A; a; X" `, g. C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ Q2 i: p" v+ z9 t: o. f3 q. `1 jA:en papillote.  法语自己理解+ v1 k. _" @' S( z3 B9 Q2 K
17。Wing or Club is considered a% d$ x5 N1 Z, n# W' N4 @/ b; H
翼和CLUB 被看做是一种...
4 [0 \6 \% \( a+ J" q( b+ ZA:Bone- In Cut     带骨切
! T% E$ E  h# }* p) q( y18。New York is considered a   纽约牛扒被看做是一种! n8 ]: S) ^7 r7 ^$ T" e
A:Boneless Cut     无骨切
. M5 B0 @' u  ]: c8 ?, q19.In general, a court bouillon for freshwater fish will contain! V5 @. J! {( ]0 H
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
1 L1 N0 m- v; |& ]: |3 r; z9 @  UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: v/ s' y- X, ~6 ]和做海水鱼同样数量的调味料和香料
& @8 m+ B. a; e0 V8 q# n/ p20.Anise is very similar in flavor and appearance to
+ w7 @9 P. J+ D1 @4 }8 H3 L5 F八角和下面的那种原料有相同的味道; }# A* ]' E! K0 o2 O
A:fennel  茴香
) H7 K( a$ j) L* R8 c5 {' N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) x$ _! Y3 e9 k+ L下面那种原料更像大葱且有平面的叶子$ {5 y' C0 K6 ]' Q0 |1 c
A LEEKS  似蒜葱 (这边人叫京葱)' U) t  z8 n! R$ i; d$ Z* {7 @* z
22.Which of the following cutting shapes refers to a small dice
( b, ?# a9 Y# B1 {( j0 K下面那种刀切形状指的是很小的粒(末)
! U6 {6 p- z& BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 a, V2 \0 @) _7 _9 [# J
23.Oil is added to the water for boiling pasta in order to/ o- K& A( I: c& s, R! z
向煮沸的pasta (意大利空心粉 )中加油是为了
/ F" @0 q  g, W  l5 QA:prevent the pasta from sticking and to minimize foaming action.
" F) u& o  G2 m( m8 `/ C防止面条黏合并降低发泡。! W8 t# [) G/ T6 k' Q
24.Which pasta dish features pine nuts and basil?
, V* ?- ]& t4 v6 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# g9 G9 Q. t+ o$ c9 }* n7 \+ e6 T7 c" d
A:Pesto.一种绿色的意大利面酱
( _9 S4 ^+ F  H3 B  phttp://www.tianya.cn/techforum/content/96/563836.shtml
4 t  C1 y% V; }7 T! N
! z* O. |: E$ }25.Which of the following is a spring vegetable similar to spinach?
+ Z  t- A0 A. Q+ c% q7 n0 p下列哪项是一个春天的蔬菜类似于菠菜?
9 X: q) ]& ]4 o4 N/ w4 rA:Sorrel. 酢浆草。2 g/ I; U' j" H  _, X2 O+ B
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:
8 S8 l; l: Z8 k7 J( X哪位厨师最早带来高水准浮夸的美食
- K* k# ~# q5 O) fAAntonin Carême 人名 安东尼·卡罗美% R; F1 ~, u( j5 R. l# x4 N1 k
2 l) k5 d, A, c" l* v# }* I" Z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 w, K# T2 c$ g8 T# G" 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 。/ V: i9 h: b* p9 Z
A:Cast-iron stoves         壁炉
: s+ K, @$ W7 |! R  Xhttp://www.usstove.com/products.php?id=62 ~# L3 N- X" Y9 ~9 F- G0 C

3 x; D( `0 A8 Y) b" c/ p5 B28.The French term used to describe the roundsman, or swing cook, is:
" [  H, [' w* G' V9 Y法国术语,用来描述roundsman,或摇摆厨师是:1 K1 l# q% {% V) o9 g
A:Tournant   图尔南$ ?8 K+ a+ C& K" d  m
% c2 ~# K9 s  Y+ {% \( @
29.Another term for the wine steward is:8 B4 @* x* Z6 O1 S3 @, i
葡萄酒侍酒师的另一个术语是:. E: @$ X8 D4 m
A: Sommelier 侍酒师
" e+ c4 \8 }0 Q* h( T
+ R0 D2 R, `+ `% M6 |8 r& i  D30.Molds, yeasts and fungi are examples of a:
2 ~+ R8 K- G0 Z; v6 W; V霉菌,酵母菌和真菌是一个神马例子
0 [0 k5 y! w, a# B1 ?5 r: ^" x3 PA:Biological hazard 生物危害% |6 N/ X$ l8 V

' G3 T6 U, h$ h! n. u/ Z2 j31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! E1 ~: Q: n9 ?- q# h" R7 u, r: v" F
根据加拿大食品检验局,食品的危险温度区在多少之间:- Q2 U8 Z$ e( s7 U9 A5 \
A:40° and 140°F (4–60°C)     4-60度
# I7 q% A# w. A9 g( k2 j9 Q" I3 U8 L+ _* Q
32.All bacteria need the following for survival:! |$ e( D1 O7 N# ~3 z, `' s& f* a
所有细菌生存需要以下哪些内容:  `# S' s1 z0 t& a& {* O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' n# s* k: ^+ E% ]3 u2 d( ^" F* M3 i
0 ^& W- ?: b! A6 c4 S' @* m
33.Which of the following correctly represent critical control points in a HACCP system?/ d4 A' A% Y) M( U$ }
以下哪项正确表示了HACCP体系的关键控制点?
/ _4 _2 U9 g" R3 x" q$ {' _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * R' _: w8 @) E0 c4 u, h4 J2 b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 \" b2 z# @& l- F2 N: I9 x; C+ T" x/ [$ z! }  n4 x- c9 Z4 r
34.Which of the following is not an example of a carbohydrate?" X/ V1 P; |1 N+ a& i. X
下列哪一个不是碳水化合物的例子?, m# e% y4 \0 I" ?1 n5 X
A:Essential nutrients 必需的营养物质* P6 K3 b3 ?0 w8 Y& b0 D2 q

% y0 p+ k1 v, V  J  N35.The process by which a liquid fat is made solid is called:
8 s  \5 _3 w0 u' _7 v* p- ]3 M液体脂肪做成固体这个过程叫什么9 L8 X" h  }, }3 e. I$ ^' {
A:Hydrogenation  氢化, t, y+ ~5 U7 ~1 ]+ v* p- t- e

$ D5 l6 A9 W, F& r9 T; O( K36.Which of the following is not an example of a fat substitute?
4 ^$ E! x; W$ C1 V2 k4 Q下列哪项不是脂肪替代品的一个例子+ n9 t5 H. E* U; ~4 K
A:Acesulfame K  安赛蜜K表& i1 f: I5 f9 ~6 C
8 U+ O4 G; v, q: h# ?
37.Health Canada requires that a product labelled "fat free" contain:7 u& D- z: H# ~! R1 t7 c  M, s2 f
加拿大卫生部要求的产品标有“不含脂肪“包括:. @' a7 ]" Y: |  `5 {: h7 Q* t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- Q+ D  I3 J, k8 }. |) w) n+ F  x8 L! G2 o
38.Which of the following is not a problem associated with converting recipes?
+ ?9 z; z& n$ X. g/ G6 O下列哪项是不相关联的转换配方问题?
. l- j% r5 v1 t& M' W( f6 HA:Unit cost 单位成本
2 W. {: t2 Y& s* r( }! e) y0 @5 g0 ~% P8 T4 d9 F: y3 v0 z
39.The condition or cost of an item as it is purchased from the supplier is called:
" o9 Z0 k7 N% S  {# Q从供应商采购的物品的品质或成本叫什么/ U. M# g( V- c8 t+ K* ]
A:As-purchased cost 购买的费用- W/ G' C# o5 E: Z
' s( F% {$ J7 o* i  o
40.The amount of stock necessary to cover operating needs between deliveries is known as:- }3 b* R! j$ z) g+ n
在新货到来之前用于日常所求的必要库存量叫什么6 Q. ]9 {  j" g/ S, ?! u0 H' v
A:Parstock 基本日常最低库存8 F; q; {1 C* A
7 v3 y2 z; V  Y2 _; f$ Y% r( X: \
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 H8 g" z7 b# E4 w; q
下面那个缩写是用来表明正常库存流程?- M; g4 K8 r& j# S# q' e) }' r
A:FIFO=FIRST IN FIRST OUT 先进先出  {# x7 C1 `: V% ^9 h1 Y
7 b1 J; U1 z! \5 j
42.Which of the following knives is used to turn vegetables?5 ^* \: H6 D( a2 I6 A6 }5 x8 s( d
下面的那把刀是用来打开蔬菜吗?
/ ]( `+ n* g9 E$ M' D/ ZA:Bird's beak knife   鸟嘴刀
! o& K5 S4 M; D8 @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 J1 j& h. i7 g4 @
# e5 p+ W8 I" n43.What is an instant-read thermometer best used for?/ a& Q$ ~( H7 c2 J
即时读温度计最好用于那方面?  n' C" X  s) L* Q/ p9 A  m
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 D6 @1 T9 _2 x9 e" a2 c
7 E# u+ g# H$ k8 c
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 @) N/ T* f8 g. J* ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% w3 w1 f2 ]# @! UA:Cast iron 铸铁: U5 C  q6 g; P% h
9 o& Q  U( n4 v. S$ L
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ y0 a3 i. `: o7 D- Y) s4 l  }
哪件装备下面有一个可移动的碗和一个S形叶片?$ V! y7 c* ?- A% |1 c- P3 A
A:Food processor 食品加工机
6 k! t  w) |  o! P9 Shttp://www.google.com.hk/search? ... iw=1263&bih=572
# m8 b$ M- J# Y" z! Z
0 y3 ~0 j" n4 y5 y46.Which of the following is not a rule for knife safety?
) K, R9 c" q/ ~下列哪项不是用刀的安全规则?
9 k5 \2 l1 s  [5 S% tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. x# A* l% G# j+ w4 o
1 [. }- k/ e; r6 Q% H" ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. ?9 A& [! H( U# q2 k  W$ [& W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# V/ |$ c! z) f* c- _$ a( \8 LA:RondellES
6 I4 X$ e- s: U7 M* f) L7 x2 r" Q& y/ Ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ n2 R8 G" [. a& A8 }
  k5 m4 f) N* [4 F
48.Which of the following is a diced cut used to garnish soups?
7 |2 |/ D3 L" H& j  n3 ~下列哪项是切成小方块用于汤的装饰?$ Y8 l* y0 R! y; y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; J" _" D0 c* x% ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" s$ x( K2 c( g8 _
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!!——) {6 u7 y6 V5 J6 O: T8 U- {
A:Gaufrette
+ N" H/ n' C' n5 g7 I- V3 nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- Y' x7 X: O0 a( T6 {9 z9 R: amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; b7 x. L1 @$ V( Q! P9 V5 |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 t+ B) U3 V: q/ M# [
) C! u% X, _0 T; d/ ~% W
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) d( n7 G# v3 {% T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)# S2 b6 z5 L# E
A:Cilantro 胡荽叶 香菜9 g+ M: p- ^% D6 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! S& }4 }$ `/ @8 m( S5 t/ u

/ [& U- s: N8 b* t) d  n& Y; N0 [- H60.Allspice is made from:
' t% \1 ^' Z( }9 e4 y/ i 多香果,  多香果香料是什么5 V  B) L8 D0 `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  \7 v2 {2 n; K  Q) G' Z" }6 F2 |! C
A:A dried berry 干浆果: _: E8 @" P; D+ L7 R: T
# k1 C4 {+ D2 a' {& @3 n$ A# s
61.Which of the following are used to make a sachet d'épices?
9 I% ^+ h) ?: V+ Y5 P下列哪些是用来做香包德épices?
2 m) s* j7 ]3 j, a$ k% yhttp://www.sachetcatering.com/
3 b" j& E4 j4 {  E5 T$ d/ }7 n& D$ QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" B: X! i" S. M% K0 w

4 v: V8 Y* g! i* Y62.Which of the following condiments are not soy based?
6 g8 ?- i, M0 R+ ^' T: N下列哪项不是酱油调味品的?& p5 f9 O7 d$ f4 O: C
A:Wasabi 日本辣根
6 Z" C7 z1 Y$ W. |$ G5 t: T( S) N* h3 Y! U- q) l! V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) S8 p6 a3 }& }9 F" 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:* j& a0 @: V; e" b; J
A:Pasteurization  巴氏杀菌
' ^7 g/ O2 R$ R
1 p0 u, v9 L& s, }; _3 ?0 _64.Which of the following steps is not the correct procedure for whipping egg whites?' R7 e# S! u" }; T/ ~
下列哪个步骤是不是正确的蛋清搅打程序?  E1 ?+ R9 X  \7 z% n
A:Allow to rest before use. 允许休息后方可使用。
) l7 \, X/ K5 G% s
0 c& M8 F+ [! P$ Y8 r. r$ I65.The weight of a large egg is between:一个大鸡蛋重量介于:5 s/ g- |3 H( c
A:56g and 63g 56克和63克; H7 J" _5 ]5 Y3 t( C7 i% L. `! B
1 a+ P$ U& a# Z# S& J3 z9 u# S
66.Evaporated milk is a concentrated milk that is produced by removing2 G+ u# R. ^* m- F. f" R
炼乳是一种浓缩牛奶 是去除什么做的1 x* D- L$ x, K+ y
A:60% of the water 60%的水, Y3 j1 Q& e  u! n& I2 l
# d  G0 z! ^9 T0 f7 Z1 H! j
67.A method of cooking that transfers heat through a liquid or gas is:, I0 b2 U$ q' W; V
一种烹饪方法,通过转移液体或气体是:
0 m6 o( B  Z0 U, J4 u* l1 C5 fA:Convection 对流0 k/ y1 d3 g6 F+ x1 @) A. `. o

5 W8 z" K4 _3 D6 {" m( e68.The cooking of starches is known as  烹调的淀粉被称为
1 E) P+ r: t4 B$ L/ EA:Gelatinization 糊化' a8 o" W& l! c7 ~% d

3 E8 L! q% t: n" @9 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- @: a2 k$ \# |& j, h1 u- I
A:Braising 烤) g* `: W4 j$ l3 |8 a/ J

" p& e8 z5 \. z4 z; g0 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:
. U9 w- p0 u/ u3 B# HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( h% ]8 y9 \5 g2 M9 @

2 }4 v6 U0 x# h  A' W" k+ r71.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 L1 W- \) p( U# S' kA:Fumet 原汁
( ~5 D9 L, M) U1 {, D: l9 f# L# K0 ]" d9 j
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
# d) z3 k) N5 r5 [7 XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: ^" m7 W! \' E

6 i1 B( A1 t) ~2 y73.Which of the following is a principle not used in stock making?4 ?7 \) r; [. t& b
下列哪一项不是用于制造高汤(低汤)的原则?
, I7 t8 i# l( @% B3 r! \9 NA:Start the stock in hot water.开始在热水中操作
& n& q# ^- D- O, T# h( H/ V8 c" J
# p. t. v) K$ w8 t! L74.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 s5 @7 d, P4 X
A:Remouillage 法语熬汤
- }- ]: Z  Z* q* i) W8 ~# ~' lhttp://www.haibao.cn/blog/post/176242.htm
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!
理袁律师事务所
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, 2026-8-26 18:47 , Processed in 0.117958 second(s), 17 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