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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。
; ?6 E' [; n# A" _. W" f; j5 f. x! _6 F0 R1 T5 M% ], q
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。
2 x, X6 L7 g5 g* X7 E5 u$ 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: y6 K) ]- v& p& U3 R, C
1.Which of the following methods should be used to determine doneness in a New York steak?' k' G. ]3 {. _
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)
5 @$ s4 R2 z/ F$ g* a4 h/ rA: pressure touch. 压力触摸  r+ n& z" l' d( g) D2 c8 X) p1 o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' c# m  F; ^; j3 i% I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
, Y6 _/ c2 C3 t" m3 NA: acid  食用酸6 G, }/ x" o* q* x+ W
3.Vegetables are major sources of which of the following nutrients?8 f3 l7 d- A" G6 M- u2 d) q
蔬菜中包含的主要营养有哪些  H% Q, V0 Z) A; C
A:vitamins and minerals. 维生素和矿物质。7 r: [% U; q- A( v: r
4.Cauliflower is commonly served with# X5 K; Q% c5 k  A
花椰菜(菜花)最常见和那种酱汁搭配
" p7 c- j+ Y: _+ _: K2 ^A:Mornay sauce. 奶油蛋黄沙司
+ |. A1 ~6 ^+ A+ i- i. I* C0 z5.Which combinations of products are found in pie dough?
" a6 Z. F8 s# Q; ^; F* M: 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??)
5 d& R0 [. Y  ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 w: D3 {* r/ a- \1 P  I3 U6The French term for mussels is 法国语青口(海红)叫什么
) ^: F2 h( U( J# H0 t0 p. AA:moules.法语青口,海红
$ L/ A; n% ^8 [6 d$ D* }7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& H3 G" ]$ a- Y( [9 L! p0 U& ~A:faintly fishy. 稍微有点似鱼味1 N9 V7 n) F8 Z* f" D$ F) D
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  K" {, n( _, E" H1 k8 u
A:2 days. 2天
5 Y0 u/ K$ z' j5 j, \9.What are the principle ingredients in ratatouille?
9 G1 |: @3 d9 T! c" K0 r, n: ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 `+ H- c& G3 y( g! \1 z# `9 i; b% u
A:Zucchini, eggplant, green peppers, onions and tomatoes
! m2 E% ?0 _' v! K5 ~7 y  F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! t- N. y: u  u9 h; g# X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. O* t3 l5 \4 q3 x: y# t
A:cook food in quantities that will be used up within 20 to 30 minutes., Y0 l: ^5 U4 v+ F7 z8 L* g
大批量烹煮食物要在20到30分钟内- R+ G4 C$ M9 ?8 t. m
11.What person has the authority to issue a Health Permit?. p$ h" l3 E) U6 Q, f
谁有资格颁发健康证(卫生证)。" k, l; ?* J6 _/ J3 {( B% _  P: y) Q( Q
A:Medical Health Officer.
- I  m7 x5 d8 a# l* b  j9 P, T1 a医疗卫生官员。
  J2 L! Z( `* s% ^# ^2 _0 E1 a12.For what period of time is the health permit valid?- X$ c7 U" b4 Y# M+ M, k
健康证的有效时间是多久?- |# P  _# n4 @2 A9 Q
A:12 months.12个月
) v; C1 V5 F; V" C13.In the area where food and drink is prepared, the ventilation system must be able to change the air, _* @5 e6 f+ ]0 q* k) E" ^
在食物和饮料准备区,通风系统换气的标准时什么% E; v8 s" U5 l8 p4 E
A:08 times each hour. 每小时8次
: u1 n/ ~% i4 w9 t, G14。The minimum temperature for manual dishwashing in the wash sink is; C3 @9 K+ B( p/ a3 r7 y) z9 d4 @; V
手工洗碗,洗碗池的水温最低多少度?
( Y  j- o2 b: u/ }3 JA:110 degrees F (43 degrees C). 43度- @! s) n3 {$ S3 e% W! y9 i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 S+ T% J$ J4 }8 k0 ^3 |: f6 q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' c! ~" }' z) t% C
A:180 degrees F (82 degrees C).  82度% [$ v. z- k) z' P( Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( L1 b7 }( @$ M' y% d2 g7 I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 m$ b9 {- O+ T
A:en papillote.  法语自己理解
/ Q6 O, v' E1 S6 O, r2 ]17。Wing or Club is considered a
/ B0 v% y0 l/ J- \" v( g翼和CLUB 被看做是一种...
8 G2 q) ?% H! |! `( zA:Bone- In Cut     带骨切
. x4 M- Q" f2 p9 T1 W  R/ _, L18。New York is considered a   纽约牛扒被看做是一种
+ }6 \' {9 q6 z; L# ^2 oA:Boneless Cut     无骨切' d9 i/ r  M4 h
19.In general, a court bouillon for freshwater fish will contain
: S+ D2 E3 R2 n8 f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9 @( T0 R- @6 p" V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.* w+ p3 m+ B/ R( }) {, i$ X3 U
和做海水鱼同样数量的调味料和香料& X4 n& B7 D7 O6 A) W# j
20.Anise is very similar in flavor and appearance to
5 |0 l% A$ a% Q2 F$ E0 e1 {" N八角和下面的那种原料有相同的味道
7 A9 `! }& x( ?A:fennel  茴香0 K) x' \4 }- T, E9 D( h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, i, x, V& T3 Z2 v1 a1 c
下面那种原料更像大葱且有平面的叶子2 G3 }: V7 I& @$ q9 V
A LEEKS  似蒜葱 (这边人叫京葱)1 ^* t) o: M4 M7 L$ p/ E- }
22.Which of the following cutting shapes refers to a small dice$ `+ M! e9 M; G
下面那种刀切形状指的是很小的粒(末)" [0 k8 x( m: s! t# D  m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 |9 K4 `, ^: v& m- D23.Oil is added to the water for boiling pasta in order to
+ D/ I6 u2 _- ^& R0 P2 u8 s向煮沸的pasta (意大利空心粉 )中加油是为了3 C7 v/ j1 d& v; S/ x- n' e. D
A:prevent the pasta from sticking and to minimize foaming action.- z0 \% h& h& W" @- g9 ~
防止面条黏合并降低发泡。
: b! k- @1 \( U" l$ y6 o24.Which pasta dish features pine nuts and basil?4 y0 z- C& j" l
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 e* y0 Y% T  `) q6 N8 CA:Pesto.一种绿色的意大利面酱
0 W) r7 ~% p; F: X2 f& P- Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
! z" U5 c8 ^/ P: E% f
1 _' P2 w& s) U6 G: }) q* ^25.Which of the following is a spring vegetable similar to spinach?& R3 B0 D0 U) {, s, V0 \6 l
下列哪项是一个春天的蔬菜类似于菠菜?# o  m: W3 J. i9 J: U: i+ g4 D
A:Sorrel. 酢浆草。
& e# u; h% P6 E! {/ r  W: Bhttp://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:) l$ e0 D$ N& Q9 J" r, {
哪位厨师最早带来高水准浮夸的美食
) R) r7 |& ^1 D. M1 y" }& oAAntonin Carême 人名 安东尼·卡罗美
4 B* W( `$ l- c0 N
# B- P# M" t6 f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- b- R1 O( b& Q5 G* \
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* U4 [) q9 X, GA:Cast-iron stoves         壁炉/ I& s7 h# x& z! R
http://www.usstove.com/products.php?id=6
7 P8 M5 [' _1 _- d- W; _, K( k) Y" m! I
28.The French term used to describe the roundsman, or swing cook, is:  d: x1 M+ R9 I( j* g
法国术语,用来描述roundsman,或摇摆厨师是:0 d+ z; m& ?: [  z0 ^* y
A:Tournant   图尔南( u: a% d/ Z; w3 Z5 W9 g
9 f- e6 s: {2 ^0 N" i% L" O
29.Another term for the wine steward is:. J3 O+ _* C' M: @% M, r3 k
葡萄酒侍酒师的另一个术语是:0 p' Z# O: P0 }( q
A: Sommelier 侍酒师
6 [$ A  r5 h) w: [  ]9 r+ L' O) f& i3 U3 J! J/ f' K4 A7 I9 Q
30.Molds, yeasts and fungi are examples of a:
6 w- Z  y0 D" }8 P霉菌,酵母菌和真菌是一个神马例子( |; G$ g! p) n" T; }3 Q& M
A:Biological hazard 生物危害
0 q& X# S) h! ~( t" x
/ Q, Y8 U0 L8 p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ r0 e9 h* b4 k, Z! S1 M" C' `根据加拿大食品检验局,食品的危险温度区在多少之间:
8 K! H6 r( z' H$ o9 p' \6 OA:40° and 140°F (4–60°C)     4-60度
9 A& D, N3 H! d0 @2 x! g- g
8 w$ ?9 R9 C# p2 a32.All bacteria need the following for survival:
( }1 D# N8 z1 X3 h* V6 B: s* l+ a9 h所有细菌生存需要以下哪些内容:, B# g) h) T$ f" X6 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ H8 g3 S; u* F5 X$ B$ a6 `0 E" b- _* h! Y
33.Which of the following correctly represent critical control points in a HACCP system?  l  N% W" z# L% c/ G9 u' W8 w
以下哪项正确表示了HACCP体系的关键控制点?
7 m# D0 z& d+ z/ R& ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, y: R% }" e- R- r食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 u: |$ ]$ |7 a; c
3 f6 }" c. U% J' Q. d7 U
34.Which of the following is not an example of a carbohydrate?
, q  i: N1 ^/ d2 ^% K, ~: r  r3 {/ G: o; T下列哪一个不是碳水化合物的例子?" t4 f( O" k; x# d
A:Essential nutrients 必需的营养物质# \* o; \1 Y+ c

8 w9 i, W  R! j/ R35.The process by which a liquid fat is made solid is called:+ A- }# Y; e& _% O: v3 T
液体脂肪做成固体这个过程叫什么! F' P' v  U: `! T
A:Hydrogenation  氢化
1 x/ M1 [7 ^) L' y9 U# `2 b/ {9 K& P. F4 }' |: S2 P# J1 d1 R9 {
36.Which of the following is not an example of a fat substitute?
( \9 o0 E, ~3 S7 i2 h$ n下列哪项不是脂肪替代品的一个例子
0 h" y: ]. t% M* R0 Z" K( P3 HA:Acesulfame K  安赛蜜K表0 P7 H$ N% s3 b/ n4 p6 {2 x/ B
" h0 _0 V& k5 F1 u* b
37.Health Canada requires that a product labelled "fat free" contain:
5 `4 s& k3 N1 e4 m1 ^* @  \' y& p加拿大卫生部要求的产品标有“不含脂肪“包括:
, }2 U% {5 d$ g& M+ n+ oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" W* o  z: x. y& J& e) F$ U% q* h' H2 T, G- J9 H, U  d
38.Which of the following is not a problem associated with converting recipes?
9 s7 Q+ m2 ?' X4 L* h' R( c下列哪项是不相关联的转换配方问题?7 W9 c. Z3 k* a. p6 I+ t) k
A:Unit cost 单位成本. q7 X: L4 H0 L/ C8 l6 \7 k
, \+ _7 P4 V3 H1 m
39.The condition or cost of an item as it is purchased from the supplier is called:
( X  O1 ~- }( I0 C7 |从供应商采购的物品的品质或成本叫什么  e. D# y  A5 z3 {
A:As-purchased cost 购买的费用3 Z" S# @, ^6 T& b  A. j# {

! g2 r! q" W- l" u6 {& ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
( M5 ]0 A/ a) l% v/ [  c4 L在新货到来之前用于日常所求的必要库存量叫什么
& J( ?" i3 W+ ?/ c, V! qA:Parstock 基本日常最低库存
1 G6 I* w6 I1 x/ s- S- \, k6 m% W3 ?9 o  \4 e" e- |
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& f4 F; t9 q/ x$ I  n* L  f8 d% f2 i下面那个缩写是用来表明正常库存流程?4 F7 l0 w1 s# |3 w0 O# ^/ h5 ^
A:FIFO=FIRST IN FIRST OUT 先进先出# q' h# g& |8 ~$ ]7 |% A& D' c. f

$ n# y) d0 ~$ L7 B42.Which of the following knives is used to turn vegetables?6 t# ]4 _- z7 M( P2 T9 J) k' u/ V
下面的那把刀是用来打开蔬菜吗?/ i% S! `3 H' W3 [) E9 R1 {6 r0 U
A:Bird's beak knife   鸟嘴刀
; X7 d% S0 T. m: h7 g# f* [* mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 Y" X* _) n% A; a; |1 O  F, P

0 M8 _& g; g* M, S8 l5 P43.What is an instant-read thermometer best used for?5 Y2 p  }' H8 |8 C# V4 L/ t5 {$ M. B
即时读温度计最好用于那方面?
# v: ^2 `6 x) T) Z; w' _- |" t0 k; DA:Checking the internal temperature of a roast 检查被考物品的内部温度
  j9 k! F  T7 @6 ~: ]  E# ~& m' V9 ?9 s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( R% }! U3 G& t/ _( G
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 `2 B' b' h: l" O; E) {8 Q. T5 LA:Cast iron 铸铁$ M* z! `& F6 a* B( d0 W6 w) W/ |/ B
( w! {* ]5 g+ e3 o9 s
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! f5 P8 M' W0 u  e+ y; Z8 G" P哪件装备下面有一个可移动的碗和一个S形叶片?
1 k/ K& H7 _) EA:Food processor 食品加工机! O, ^% [- N# a0 ?1 Q
http://www.google.com.hk/search? ... iw=1263&bih=5724 ]: v! L/ b+ p( h7 d

$ K6 a! J7 U/ K$ _46.Which of the following is not a rule for knife safety?
' a# c; S" {. J! S5 _下列哪项不是用刀的安全规则?  \+ Z) k8 W6 B9 t7 F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! r: U5 b4 `; Z0 W$ [# u5 p
0 p  _- \# }  [: Z5 z- u# `2 _6 h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% O  H. P* \  h6 @. `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# j+ m; E/ J% B: gA:RondellES
$ z& J5 i2 V# R. X+ f4 y' fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 w. q! `/ K6 i8 Y: i4 |: F$ g& A

; Q6 m$ ^" e. L5 F% ]48.Which of the following is a diced cut used to garnish soups?
; q3 V& Z: ^4 N- G1 P8 S4 o下列哪项是切成小方块用于汤的装饰?
& S) u# I4 `( Z. `2 fA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 C+ G& X6 o# J! B( y. x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  P6 i5 H- u& F
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!!——* X' |3 q7 p8 N' \8 `
A:Gaufrette 6 ^0 M5 E) O; Z# O4 Y* v3 L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 k1 k2 z! j& h* H  c) fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ v/ l, u5 D9 C& a1 A7 s8 W: oGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- y# R; P9 k5 i. Y  e6 K
1 B% ?) ?* E1 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 V- d9 I3 }2 A2 J& U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)/ s+ b* y; `8 k, E5 C0 J
A:Cilantro 胡荽叶 香菜* P1 Z$ r  \2 K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 H* \4 P3 a2 d5 g
" Y; o- g, v, x- p
60.Allspice is made from:4 X2 R( \8 A3 m1 w4 |- B
多香果,  多香果香料是什么
  _- W0 O, `  H1 s" U2 a0 Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 E# a3 t2 _2 OA:A dried berry 干浆果$ I' m( g7 ~# I! }% @$ K" p# F, C

4 D# O7 q' ?# G9 w; H61.Which of the following are used to make a sachet d'épices?
1 h5 J& x" S1 {7 n% r$ _' s7 c4 k下列哪些是用来做香包德épices?
2 H# U- ]. X; C1 j/ S, ?http://www.sachetcatering.com/' ]2 q) c" \' C  r7 B2 V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! e! s" _  i$ e! U# b3 N2 A/ E3 U

# H) b( \0 {- x; ?- t62.Which of the following condiments are not soy based?4 U9 x( ~, a) c5 a
下列哪项不是酱油调味品的?; G- C3 V$ z: J& w7 F: E6 G
A:Wasabi 日本辣根
$ Y1 F1 D. l3 U. ~
8 t0 R7 g3 S; G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& F& ~7 {0 g( P+ u3 }$ i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:
3 h6 j% C; @- i& s5 V5 X3 L( |, aA:Pasteurization  巴氏杀菌& r+ V- j& Q) n

% [2 Z9 B8 c3 N$ ^: y) B8 Y64.Which of the following steps is not the correct procedure for whipping egg whites?
+ u# Q% y6 |) |# @" S下列哪个步骤是不是正确的蛋清搅打程序?- u: R( X6 e6 T
A:Allow to rest before use. 允许休息后方可使用。
' d& r' I9 t5 F3 ~; m0 w9 W+ ], F1 |. Y9 ~
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, H- x1 x! O0 T$ o0 WA:56g and 63g 56克和63克* C1 I5 o4 ~5 e2 F7 v4 B; v8 f

2 B. P$ |. q2 I4 f66.Evaporated milk is a concentrated milk that is produced by removing
; u6 @) t* \3 o5 }4 {炼乳是一种浓缩牛奶 是去除什么做的
1 x# P. ]7 I5 u/ ^0 z8 B( I* ?) v8 WA:60% of the water 60%的水
$ T: B6 J/ P6 c6 ^6 z# q
3 W$ ^/ f' k0 q) q/ c67.A method of cooking that transfers heat through a liquid or gas is:
6 S( _# m7 O1 A6 j一种烹饪方法,通过转移液体或气体是:
7 Y: `8 \$ R$ ^! Q1 T* O+ ?& D8 RA:Convection 对流* B2 m% \1 ]5 d# {$ t, w) a  x% ~

8 k  L, m8 D0 c% C0 u6 ^! J68.The cooking of starches is known as  烹调的淀粉被称为. T# o5 I0 i5 u' J- m3 \
A:Gelatinization 糊化( J3 S* C- `' ?/ H* y9 h
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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?
  L5 ?* T8 f/ z( MA:Braising 烤1 p/ @6 [) H  K2 x7 m! U( z
- a/ b. S0 a9 ]8 G9 }8 L
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:1 r6 c7 e3 V5 \: d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! R! |4 G9 n7 ]
/ ]( a1 V* _! ~' L% ?& X- t71.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! h, }7 m1 X! R, l: R8 @* Y6 O
A:Fumet 原汁+ i; l8 X0 y: k+ M2 @* E# X- c, d
+ w$ A, h4 c* Q" _# A7 i
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
* i1 i/ S$ s. A! s1 \" {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: w8 k# k: ]& r6 H& |9 ]) h3 G9 q- O1 h- l
73.Which of the following is a principle not used in stock making?
4 l$ \& v6 _4 _7 y. E下列哪一项不是用于制造高汤(低汤)的原则?" r  D! g) |$ f; F$ u1 U5 L
A:Start the stock in hot water.开始在热水中操作! l) Y6 i& ]9 }& K- Q' [1 a1 I- F+ \

, A. u/ V+ G) O" V( P; M74.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
: H8 t# m9 @! c$ O7 z8 E; |! UA:Remouillage 法语熬汤
1 a: {5 q% S! ~) Z0 I9 s! Ghttp://www.haibao.cn/blog/post/176242.htm
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