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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 z& C+ U1 v  d8 z8 t* i3 K1 P7 \1 x1 q9 ?7 x: K1 o. 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。# e% m- _9 Y6 @
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/ x- c; M3 Q0 V
1.Which of the following methods should be used to determine doneness in a New York steak?+ l! F. x5 A) ]" L: ~
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)2 t. s( o6 A8 N+ F+ B1 j; }" w1 F
A: pressure touch. 压力触摸3 j, O  |2 l9 A, x, @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" A" c0 Y  X4 d# p8 ^. Q
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
+ S" [0 [5 t2 K2 |A: acid  食用酸
0 K2 I8 m/ F# H! f; |3.Vegetables are major sources of which of the following nutrients?8 @; P  v1 E" I# S) s' T
蔬菜中包含的主要营养有哪些2 @- n% ?: X' w2 Q! t0 x! s
A:vitamins and minerals. 维生素和矿物质。
$ z8 U) H) l9 i/ w! m' n4.Cauliflower is commonly served with
) `, `& W7 M3 X3 ~: ]' n2 \; }花椰菜(菜花)最常见和那种酱汁搭配
. H1 |+ c% ]1 M7 b) K4 oA:Mornay sauce. 奶油蛋黄沙司
# |* u* c1 [% p& h( S) X( }5.Which combinations of products are found in pie dough?
) n9 s  T6 N, U1 p! l  p; |" g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 B- E8 A, J& V/ t& N; XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 l  Q4 D3 f# u' R9 p( k6The French term for mussels is 法国语青口(海红)叫什么: h. B$ p0 o; |% Q# d6 ?4 [
A:moules.法语青口,海红. l# B( B0 O$ k  }& E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& l: M! B3 ^% n' |
A:faintly fishy. 稍微有点似鱼味
8 r% o: \- _* H4 a3 a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 T" M' X4 _1 L7 d4 sA:2 days. 2天
$ [- G' k5 y. T' {" B  O9.What are the principle ingredients in ratatouille? ! U  W; w, d& R
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), l, T6 x  W! I. U2 s8 ^
A:Zucchini, eggplant, green peppers, onions and tomatoes, }. X/ b/ k9 `: P. H3 R6 K: U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 a* C' e% Q; a4 C, D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 H. X7 F( h) j: R+ m9 ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ C& S' M% |5 p大批量烹煮食物要在20到30分钟内
9 B3 u" {( f! N7 I( |11.What person has the authority to issue a Health Permit?
) ~) R( K# V' j谁有资格颁发健康证(卫生证)。
/ n9 C6 C4 H& ~6 d" i! H; ?A:Medical Health Officer./ `5 i) K1 l  M" T! L, x
医疗卫生官员。
0 |8 \& j3 U/ O$ O' J12.For what period of time is the health permit valid?
7 I- r# `7 o4 X% C2 L+ w( K% n1 |健康证的有效时间是多久?
! B. _; I0 p' B) E2 k) o8 Y$ X- k( ZA:12 months.12个月
% W  M7 |4 S6 @: w& R13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ F1 S# r8 W/ V' L8 W2 I* s
在食物和饮料准备区,通风系统换气的标准时什么& x9 q' n) S7 W% M1 Q" f, m
A:08 times each hour. 每小时8次
+ A0 `7 F7 b( P14。The minimum temperature for manual dishwashing in the wash sink is. y6 ~) x( f' Z% M9 m4 J# L
手工洗碗,洗碗池的水温最低多少度?
% o# \2 L) g% b) z9 }A:110 degrees F (43 degrees C). 43度& I2 g/ [! N& k( c" D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 o' ^# M1 _% r0 \# J+ [3 ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ U: M+ X- N* G7 u& F) W4 W9 Q# f. `A:180 degrees F (82 degrees C).  82度
0 c3 i5 e$ ~; `: O$ Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: Y2 X; Q1 _+ S- X
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* M+ J; M$ R2 H7 W7 E* c$ B
A:en papillote.  法语自己理解
( h# w7 i4 }# H7 X- N& Y9 `17。Wing or Club is considered a7 D. A8 u7 A7 Y6 g. R& }) C
翼和CLUB 被看做是一种...
* c# t8 d  [4 b. iA:Bone- In Cut     带骨切6 ^2 _4 B5 a. j  M( J
18。New York is considered a   纽约牛扒被看做是一种" |2 s$ r# Y  _9 y# I* ?
A:Boneless Cut     无骨切1 V  q4 C4 T  t# S% o; Y- ^) X; F
19.In general, a court bouillon for freshwater fish will contain' ~+ @+ _8 d# f! U1 h& m
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
, v3 o7 q. n% o7 P( r% c, M; aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 j- l6 k- a  k2 v8 K和做海水鱼同样数量的调味料和香料) D4 \. u$ d2 t2 s# M
20.Anise is very similar in flavor and appearance to
7 a$ ?2 x" N9 K% q% u* g& M八角和下面的那种原料有相同的味道
2 Z' Z/ C) d) \: {5 WA:fennel  茴香% M* c* J' \1 p, Q1 p7 _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  f0 Y+ M1 L; |; w. R- I5 X9 a! S
下面那种原料更像大葱且有平面的叶子
  Y- {! R- }/ Z# ^3 a0 cA LEEKS  似蒜葱 (这边人叫京葱)
) E' M# v5 |! ?22.Which of the following cutting shapes refers to a small dice/ U! G: s) a# C: o/ L$ O
下面那种刀切形状指的是很小的粒(末)
3 f0 L8 l1 {- c) ^- i% b, d, wA:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ N9 D1 c. D; H# W/ ~  |
23.Oil is added to the water for boiling pasta in order to
! g9 g# G' a. n+ n' K7 B向煮沸的pasta (意大利空心粉 )中加油是为了
: m4 y* C3 B6 [( A& G9 tA:prevent the pasta from sticking and to minimize foaming action.' v0 y$ Q; O' F
防止面条黏合并降低发泡。9 v  p1 f& J/ g  d  F
24.Which pasta dish features pine nuts and basil?
6 X4 T4 H, i9 J8 T$ n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 f1 M' ]! w- U7 {A:Pesto.一种绿色的意大利面酱
4 P5 F$ i! ?" @, B8 ohttp://www.tianya.cn/techforum/content/96/563836.shtml
+ n& K+ J$ m1 o/ e; B6 F; X. |: g- M7 ]( e9 O& m9 k) U" h
25.Which of the following is a spring vegetable similar to spinach?) w/ Y0 r3 m- P  Q
下列哪项是一个春天的蔬菜类似于菠菜?
  P4 U8 j3 E$ dA:Sorrel. 酢浆草。
4 j! C4 ?, j6 n/ ]  P5 X* P1 Fhttp://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
理袁律师事务所
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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:
% H! ?7 g' ]6 {7 I( Y" p* Z# ~+ w哪位厨师最早带来高水准浮夸的美食0 e% S% h7 M. e) _3 p( G/ r$ m
AAntonin Carême 人名 安东尼·卡罗美
9 h: m0 k$ O# I. J6 B  Z; t
5 q% x- L7 Q, W0 m; }( L* [$ s: d- N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( H" a+ `* E0 I- h4 j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, I' K; \- u& c2 [! H
A:Cast-iron stoves         壁炉
( o* R1 A: Z/ }* W8 b) y6 v* jhttp://www.usstove.com/products.php?id=60 _0 \; b8 x7 `, r, D2 d

2 S1 Y5 g/ \7 T, D" S+ H28.The French term used to describe the roundsman, or swing cook, is:
8 }% G2 D# O8 c1 l% o* f2 x法国术语,用来描述roundsman,或摇摆厨师是:0 A- o5 H) n/ D0 l. _* N4 S
A:Tournant   图尔南
$ |. f/ C3 v6 M& `# V) b9 H! Y$ n( q! R5 R7 M# ]+ S
29.Another term for the wine steward is:
6 ?2 t3 ]8 P8 f# _0 o3 W  l葡萄酒侍酒师的另一个术语是:
* l8 m# A; ]/ X+ I  K2 i1 h* TA: Sommelier 侍酒师- s" t8 g- _, [& C# K3 e

: H- b" ^0 j) K# h9 T) r30.Molds, yeasts and fungi are examples of a:! E# J/ Q6 g4 N+ h5 ]$ X% V
霉菌,酵母菌和真菌是一个神马例子
9 ?. L  C3 e0 K3 A5 O4 KA:Biological hazard 生物危害* A2 ^- W2 f& A! J/ d. u

/ [: z) q) m' L- ^8 b" K7 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) C( o! N% c5 u- l6 u
根据加拿大食品检验局,食品的危险温度区在多少之间:
! @7 u, @: J, Y4 X8 oA:40° and 140°F (4–60°C)     4-60度: g/ M) e! `- @# G' M# s! w* _- l
% h7 ?6 E! J, M! Y. Q# Z, f
32.All bacteria need the following for survival:
, d" T6 b9 b8 ~& D& W9 T2 ]所有细菌生存需要以下哪些内容:
) M" b2 A& n4 f8 [+ i# O& M8 }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 x# c- ~" {' Z

( Y# V# q: t0 e! g& g. \  D33.Which of the following correctly represent critical control points in a HACCP system?, s; E  ?+ f1 e" v0 }
以下哪项正确表示了HACCP体系的关键控制点?
6 T1 _% D( g) G9 D+ h$ fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . A4 V. N- w4 p% E- }; @+ l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 D& ~/ _$ _5 h$ {! H% h% k& Q6 l( B* k5 z  k
34.Which of the following is not an example of a carbohydrate?  [+ w4 m5 S* v' ?
下列哪一个不是碳水化合物的例子?
3 d2 A; I1 c2 _4 [; R+ W8 i' |A:Essential nutrients 必需的营养物质% _% }& ~( f) t/ E5 X
; I1 t& H6 ^3 D3 k: x1 C/ P2 V
35.The process by which a liquid fat is made solid is called:
9 j/ h* m7 w0 |) a3 E% I' L液体脂肪做成固体这个过程叫什么
* L2 R3 Y/ L! g$ `9 E7 n6 bA:Hydrogenation  氢化
: o  n" Q" T2 j
  T2 L4 o9 J- o) A# j36.Which of the following is not an example of a fat substitute?
6 O- o( j) L0 ^: J0 [1 q4 E下列哪项不是脂肪替代品的一个例子* X0 }; j* o' n& J! j" i  u
A:Acesulfame K  安赛蜜K表
* u  w5 {+ o$ e- ?5 y* U3 W% x/ J/ S  q4 J
37.Health Canada requires that a product labelled "fat free" contain:
; y, T$ e$ ~% f) Q3 [1 }$ j. N2 j加拿大卫生部要求的产品标有“不含脂肪“包括:
$ |; h) W9 b5 p+ D& bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 N/ c) ~1 X& e: n# N  \
' w: l3 O+ S8 E& V4 W
38.Which of the following is not a problem associated with converting recipes?: F" h* b: m. b9 g! a5 [
下列哪项是不相关联的转换配方问题?" m) U2 w+ h* d3 u7 L2 u! \
A:Unit cost 单位成本
1 v5 p3 {7 {" h+ v5 ?: e0 w' E9 T, U: I" H  X$ D$ O, U
39.The condition or cost of an item as it is purchased from the supplier is called:
' r3 o6 r$ m( a/ |从供应商采购的物品的品质或成本叫什么8 \/ ?5 o# A4 H
A:As-purchased cost 购买的费用! c) U! o1 U$ w# n
1 h! Z% M  N5 ^% _1 ~' ~
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 I7 Y6 x6 {( d
在新货到来之前用于日常所求的必要库存量叫什么( u1 m% L) A# V1 N9 R1 D
A:Parstock 基本日常最低库存
' W. P4 @) }2 Q* F( I7 D8 X3 |' r5 f. `/ z) i' g
41.Which of the following abbreviations is used to describe the proper rotation of stock?  ]$ u& B/ L' V) E- b% O
下面那个缩写是用来表明正常库存流程?
4 J7 K7 ~8 t3 c7 d# z4 q3 @- NA:FIFO=FIRST IN FIRST OUT 先进先出8 A- q. {* K  t( Y4 V7 @( ^
5 A: A* A. P1 ~1 h. n+ G
42.Which of the following knives is used to turn vegetables?% W3 H1 Z4 |2 L7 @
下面的那把刀是用来打开蔬菜吗?
. R4 c+ k  Q4 o8 s# O4 A. U( }: N% P, GA:Bird's beak knife   鸟嘴刀
4 D! ?" G" j1 Z5 w) n7 E7 ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 a* }" A- M" i3 J" p
7 q( i  V+ b2 B43.What is an instant-read thermometer best used for?3 \# G: i0 m0 Y. ?  L, z7 ~7 f" @5 z
即时读温度计最好用于那方面?( b) A6 F* [' \6 H0 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 D3 X8 t9 _5 c( N  }

( u, m9 v5 x2 s! _  e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' R8 k: F: r3 P+ D* N+ i( g+ }7 p# C下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 g: D: A  |& l% CA:Cast iron 铸铁
) e& k1 F1 v/ i; Y& d5 q7 v1 O
% Z: g0 [1 @  v* R) @+ k* m& j& s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  l3 _) c# j' Q! O% T3 c; M0 z: H" n
哪件装备下面有一个可移动的碗和一个S形叶片?9 |, s8 E  L8 ?& o5 Z% R
A:Food processor 食品加工机
+ D! @: S$ y6 B4 O$ f" fhttp://www.google.com.hk/search? ... iw=1263&bih=572; T) m+ Y$ u+ z- ]

; x8 C9 g+ S/ d8 {3 ~  j5 _46.Which of the following is not a rule for knife safety?7 O4 S& G. R7 W7 ~3 ~4 ~
下列哪项不是用刀的安全规则?' o5 i: p5 h; H# u/ u. q1 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; P8 N( n1 D6 s+ N

: q1 y- D: Z& e- [; J) ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 @! z) r' ^' X3 p6 [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?2 J( C+ A, {: w& n. I3 `6 H
A:RondellES % K5 |2 [2 h5 R1 q, k/ i8 V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 M6 P$ U4 i0 [# i' ]

, c: l( I/ I$ r1 m) Q* ?48.Which of the following is a diced cut used to garnish soups?9 w4 S: N3 ?7 D2 ?2 R& r' h, M" `0 X
下列哪项是切成小方块用于汤的装饰?
- t+ V2 y# i) Q8 c7 wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 Q/ `5 k) B# F5 t2 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ S7 ], p" N: g. L) G
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 B$ G5 w1 p% ^* Z( B
A:Gaufrette
. \( X+ }6 V* \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* j  _+ j, m' p+ @5 b0 w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, J$ q+ n2 U( ?0 p! d. n& R' ?1 R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% J. o8 z. I8 u3 B6 D3 t% P

( O! ~0 u, w+ Y3 S. c50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) D; ?1 v7 K  N* M% @7 P# v
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)
% k3 G# c1 _7 ]" o. G" d. n3 tA:Cilantro 胡荽叶 香菜
2 {. ^, w) V4 ?& \. nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 T2 |6 C" z! {. p& l, S

& h5 }9 `! J( I: n9 U5 W( V60.Allspice is made from:1 Z5 C" C( J! S& {; Y
多香果,  多香果香料是什么
. B2 z5 x7 s* G5 M, b1 Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 l9 K6 A* S; M2 `& X' w# }A:A dried berry 干浆果
. v4 x, j9 G1 _; _; F% U  @; d8 i: I0 k; d. |. g
61.Which of the following are used to make a sachet d'épices?  h' ~& h+ D+ ~! `5 T
下列哪些是用来做香包德épices?
5 e. A) D) ^! ^9 n, rhttp://www.sachetcatering.com/0 R- J9 A. N& _$ i" a& p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, \; y, A7 ?& A2 m3 E

6 V$ `, j, e0 I" ]62.Which of the following condiments are not soy based?
+ n4 e5 y- I, r  x下列哪项不是酱油调味品的?
( }- c5 t0 b. u! RA:Wasabi 日本辣根: I/ Y0 k2 f/ k, a+ w3 N& z; Z

: j/ J* _1 ~4 E) K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" H4 s( y, h& h* y
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$ T- ~7 V0 i4 O5 |1 J& S
A:Pasteurization  巴氏杀菌+ \5 f) q  x( v: z  L6 r0 O1 I6 t
4 U! v; c! r: P% y
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 l4 r8 C0 E. L% L# L+ k, d' |6 c下列哪个步骤是不是正确的蛋清搅打程序?
+ v" ]4 X" G' n3 pA:Allow to rest before use. 允许休息后方可使用。8 ^2 ]5 {1 }  Q6 G! p

, J$ @5 ^) g% ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
# A3 F! |2 D( E2 p" Q) v* I6 |! gA:56g and 63g 56克和63克
; v: ~. o: `* r( R& ^7 s8 |) t* X6 v  H
66.Evaporated milk is a concentrated milk that is produced by removing
6 h' Y& ~; z3 Z/ Q# ~炼乳是一种浓缩牛奶 是去除什么做的
, f% \; p6 k0 v) s/ V; ^5 W- G# PA:60% of the water 60%的水" O, j# n& z3 K+ k* [* X( i3 e
) ~2 f. \4 V5 j) J7 Z2 r
67.A method of cooking that transfers heat through a liquid or gas is:" W- q# a  _! n* u/ X  r
一种烹饪方法,通过转移液体或气体是:  [/ ?& ?) c8 N* m6 `
A:Convection 对流
& @+ l4 B5 h" Q4 {: }
, r- D# V3 Q6 D7 y68.The cooking of starches is known as  烹调的淀粉被称为0 t5 x* i8 n; n+ ^+ ?
A:Gelatinization 糊化
- s" X1 `$ y0 d5 {" T4 O. O, I8 S$ T5 g+ v' o
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* n9 G% h% l0 E1 \, H7 Q, sA:Braising 烤
: i3 n  p; c( h+ {" L! {) h+ Y+ A# q+ v0 e: k# B$ P( w
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:
# i1 q% e( N5 P( K0 t" CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 u: W, l0 F- K' w/ p/ C! v% e  L

4 N5 T6 B+ C/ n; k; K) Z) O71.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8 `2 s3 }- a8 _: w
A: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
$ Z( G) F2 ^: c$ F7 }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ h2 h) P* {& M. V, i3 X$ @% Y

( i5 d9 Y) t* x! \73.Which of the following is a principle not used in stock making?
1 b5 l5 _$ D3 K5 o* J+ k下列哪一项不是用于制造高汤(低汤)的原则?% c  q' I0 k2 Y( g* }; P* E
A:Start the stock in hot water.开始在热水中操作
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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
- ^( x7 s, {! G$ Y7 ^& T! JA:Remouillage 法语熬汤
% ]$ e$ o/ ?* g& ?3 W5 {http://www.haibao.cn/blog/post/176242.htm
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