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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。3 T; Z9 R6 A4 F) ~3 L& f1 G( X: ~

5 Y. }8 ^' t+ x" M( V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。7 o; d) ?/ ~, Z* c" O  e' G0 ~
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
理袁律师事务所
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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# M4 Z% U: j  W8 }: y
1.Which of the following methods should be used to determine doneness in a New York steak?
1 N* ?: I! L: |- M1 k2 D% c1 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)
6 I; E& P; A; _9 O4 IA: pressure touch. 压力触摸# N; O# g6 y/ P# P$ _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ |! Y1 X" a9 ^7 j% G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
4 j  N' ]$ `( j1 sA: acid  食用酸4 f$ d" o* S3 ^( \/ |$ l' b% G6 t
3.Vegetables are major sources of which of the following nutrients?* ^7 o0 S* C+ u1 I# g% s4 d8 {$ Z8 e
蔬菜中包含的主要营养有哪些) ]% j- g" c/ V7 R
A:vitamins and minerals. 维生素和矿物质。
; W9 b! W0 o) f7 ~4.Cauliflower is commonly served with3 Z: A/ R" l- W# Y, k3 e
花椰菜(菜花)最常见和那种酱汁搭配6 P' m0 Z7 F/ g9 ]; A: H3 N9 }, f
A:Mornay sauce. 奶油蛋黄沙司9 G8 J' i, X6 J- P1 {9 F
5.Which combinations of products are found in pie dough?  W0 A0 g. D  O0 o' d) c
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 Q4 D; G  i+ H+ pA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ P3 E! B3 s' f7 @* R7 k/ C6The French term for mussels is 法国语青口(海红)叫什么
- s/ Z& U' {# i7 Z+ KA:moules.法语青口,海红
- N0 w: |. K3 G2 K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, ]  @: d' N5 U; s0 HA:faintly fishy. 稍微有点似鱼味
1 i$ P# o& v1 N! H) S  X' C: p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& {1 r$ h: O8 y0 G1 X$ `
A:2 days. 2天
! ~8 i/ \9 E( ~" E/ [0 t: s" A; G9.What are the principle ingredients in ratatouille? 5 k: n/ Y' @; g9 a/ U
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  K  O# L; H2 `# W5 p4 `  f
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ f1 i9 O; w! a' |2 J* h  a. i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ v5 J' ^, K+ t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 a4 w' j/ i' Z$ \
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ J) O% y; e1 m2 I6 {' H大批量烹煮食物要在20到30分钟内% n( I/ k5 ?' \3 |  V. J- m5 D
11.What person has the authority to issue a Health Permit?0 p3 ]' `" S1 N& _$ Y1 y
谁有资格颁发健康证(卫生证)。
! F+ a8 l% V8 o- r+ _+ VA:Medical Health Officer.0 s' D% o6 u/ W$ Q  b
医疗卫生官员。/ L+ _0 T2 a7 P; N! ]
12.For what period of time is the health permit valid?$ `. I: m/ A% ]6 e+ r6 Y: l
健康证的有效时间是多久?  ?) \% r7 \2 M( e# I
A:12 months.12个月5 R& C( h3 D. i) T6 z1 w5 B% j
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ h$ |* F: M! I/ f! c4 }' w$ x6 m在食物和饮料准备区,通风系统换气的标准时什么3 n9 g; [( H, M& e  z/ p
A:08 times each hour. 每小时8次) F2 h) y) S0 e/ O' z
14。The minimum temperature for manual dishwashing in the wash sink is2 x; @5 @2 o! L3 I3 z0 d5 o- V: p
手工洗碗,洗碗池的水温最低多少度?. b9 i4 p. F4 p: l, U/ r0 g2 X/ a7 O
A:110 degrees F (43 degrees C). 43度0 m+ L- ]# f& l. D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ y  [: O. L2 a1 d% i4 t; `' N' l
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 o4 y% {7 k- X
A:180 degrees F (82 degrees C).  82度
- ], r+ _9 Q: ~2 |0 l& G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 R8 z" b( z! O5 ~7 e' p* S& [用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
1 P: w8 u* e% s# X! d0 IA:en papillote.  法语自己理解2 L0 `9 g  G% H& G" n' M' k  s0 t
17。Wing or Club is considered a3 i5 w+ D; `/ ]. I2 I: V
翼和CLUB 被看做是一种...9 B5 x8 j9 ?7 M6 r* {, x
A:Bone- In Cut     带骨切
3 k7 o3 q  C+ q" v* D; {18。New York is considered a   纽约牛扒被看做是一种5 ]9 h5 m& R% M& `; B
A:Boneless Cut     无骨切
" Q  ~4 P+ ^+ \19.In general, a court bouillon for freshwater fish will contain
7 C0 h% ?$ o1 |: ?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  [+ ]; y0 h8 F$ m: |3 o( O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 M  M$ X1 s8 {# _和做海水鱼同样数量的调味料和香料, u; {* h  L6 v1 b5 Z
20.Anise is very similar in flavor and appearance to
2 S6 p  `5 i! ]$ F八角和下面的那种原料有相同的味道% Z1 S' g: [4 A
A:fennel  茴香
$ @% U0 k# i7 G$ d) p$ k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 Q5 x) |6 x. D3 Z- N( d9 T. R
下面那种原料更像大葱且有平面的叶子! y, U3 B6 ~7 F
A LEEKS  似蒜葱 (这边人叫京葱)
" V- p% c! }" [4 k+ R22.Which of the following cutting shapes refers to a small dice+ Z/ g% T/ c  \8 W6 v7 M8 \
下面那种刀切形状指的是很小的粒(末)- i" q: t$ O7 l: f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! t  q- F1 A# V4 y/ {* q/ ]: [) `, b
23.Oil is added to the water for boiling pasta in order to
( R$ r" G, m5 J+ B/ u5 O* B向煮沸的pasta (意大利空心粉 )中加油是为了
5 R+ D" O) j/ y( O9 I$ @A:prevent the pasta from sticking and to minimize foaming action.
$ I5 [6 K0 U: f+ Q: I: b) W防止面条黏合并降低发泡。; E- y) s. ~( Y
24.Which pasta dish features pine nuts and basil?
4 W& L! n- v: m$ ?( Y( G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( l) I0 U- D: c0 I: F
A:Pesto.一种绿色的意大利面酱 ! O  D( f$ T9 u
http://www.tianya.cn/techforum/content/96/563836.shtml( {9 y8 m- Q7 {* b

& d' K: |* h2 F4 |25.Which of the following is a spring vegetable similar to spinach?% \% v" ^* _- X! v: ?# w, ]( Q! |
下列哪项是一个春天的蔬菜类似于菠菜?
8 V% e1 S9 x/ o+ D4 ^A:Sorrel. 酢浆草。
, H: `0 \& \  n$ r( `# {) xhttp://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:
* j' u! T* {* o) T) b8 }哪位厨师最早带来高水准浮夸的美食
( Q( t8 {/ p  [# z$ [/ _AAntonin Carême 人名 安东尼·卡罗美
- g8 V- D/ T6 j# s1 h/ K2 o% S
/ J) ^. G- v5 D& r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 Q/ y5 r! u/ X1 \* ?
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. x2 D- H" n: q
A:Cast-iron stoves         壁炉
) {) F, F, K+ k8 v& k5 ]8 t& \9 ^http://www.usstove.com/products.php?id=6
' \4 k; h1 b; c9 B) O% P/ `: |6 q9 Q8 z1 m# d0 \& Y
28.The French term used to describe the roundsman, or swing cook, is:8 R; C' v& x" U: p
法国术语,用来描述roundsman,或摇摆厨师是:7 k3 N; r! s1 U" m4 ~8 g
A:Tournant   图尔南
9 j1 Y; I* _* t; Y6 }" {
# C4 x/ f" \2 v29.Another term for the wine steward is:7 x2 V+ ^; b' G! ^1 b
葡萄酒侍酒师的另一个术语是:8 U  l: w! u/ m. o3 x  I8 n
A: Sommelier 侍酒师
  U7 c4 B) q5 u% n9 J) e% w
) e* [$ G- ~- \/ V* N30.Molds, yeasts and fungi are examples of a:
0 y) ?* v2 _2 y% _! T# L) `5 }霉菌,酵母菌和真菌是一个神马例子- o5 q" a1 q: x6 n" B! ?- q
A:Biological hazard 生物危害, g% F, B" Q" C5 n* I2 G% _5 r, S8 n
) \8 N8 w5 }) G6 v% y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; Y( C4 y5 e$ M: l
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ L% [" Y- G# O* SA:40° and 140°F (4–60°C)     4-60度
, S, n: d4 G' S  u2 q/ c
% M$ x4 H, v# R32.All bacteria need the following for survival:
6 O0 @4 J1 v" A' w+ b6 t所有细菌生存需要以下哪些内容:0 }- M5 E; T5 a2 Y' l7 P( S/ P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ s1 X: K) _! o7 C  O1 [* ^; j9 X, f. V3 \
33.Which of the following correctly represent critical control points in a HACCP system?
0 [$ [: c' r. G+ W' P7 I+ ?2 ?以下哪项正确表示了HACCP体系的关键控制点?$ e. b, n2 h# z2 e: z) h% L9 w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   B8 Q, k$ F. z8 a) e, {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' i6 i4 U! W, m; x
( c$ w/ U; k3 K; D- ?, z34.Which of the following is not an example of a carbohydrate?1 e/ {$ d$ p/ t9 d4 ]) A& O
下列哪一个不是碳水化合物的例子?& U+ g8 B: M# X1 {0 `
A:Essential nutrients 必需的营养物质$ k5 F: c  Z7 k
1 Z7 o% O+ ~1 ~! _4 g% r
35.The process by which a liquid fat is made solid is called:
0 n1 E. ^& X! B4 j4 s' v  m液体脂肪做成固体这个过程叫什么
5 J# |" t2 J. t2 }A:Hydrogenation  氢化& |5 Y  _& L/ t4 m5 S
4 M+ [* P* _' b9 E
36.Which of the following is not an example of a fat substitute?3 S2 k- I8 r) l# A1 z
下列哪项不是脂肪替代品的一个例子( W8 v. S3 g) E# p/ A$ _1 _
A:Acesulfame K  安赛蜜K表2 n; Q; o9 b. F9 f* c7 x9 S

5 F% R' @% ^0 I37.Health Canada requires that a product labelled "fat free" contain:
, X6 _9 l" |  ?3 Y" J4 w加拿大卫生部要求的产品标有“不含脂肪“包括:
) {" u$ \8 U' U7 K0 Q5 b8 AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; c/ }4 ?0 U- U9 k1 x. m7 E6 a2 Y! s

6 B# h5 f/ E9 G% l$ \' `38.Which of the following is not a problem associated with converting recipes?
- E# |# J$ x0 H! n5 J3 x/ f下列哪项是不相关联的转换配方问题?. j# {' b, V4 o2 ?4 Z
A:Unit cost 单位成本
7 A0 \2 V1 `* J- d) T3 S( a. X; C$ d2 R; O
39.The condition or cost of an item as it is purchased from the supplier is called:5 a8 \( r  ?# D1 b. I
从供应商采购的物品的品质或成本叫什么. j" X" v; G1 o$ W
A:As-purchased cost 购买的费用
8 F! \. E# E2 j' ?$ @7 z8 K) k; h' N" Z0 X7 n& F: q" z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, M: V! U% x0 P在新货到来之前用于日常所求的必要库存量叫什么
% z: x* E* I* |( h" eA:Parstock 基本日常最低库存
1 L" `4 x1 v! u/ [# @4 E% Q) P2 J: `- G0 g; \. o- \
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ u6 s4 V4 d! p: x- e" m. q9 g/ b4 `& }下面那个缩写是用来表明正常库存流程?
9 Q( P9 [8 J3 SA:FIFO=FIRST IN FIRST OUT 先进先出, K) H) F1 P9 D5 G+ T! ^3 G
3 C+ z9 a4 |* K3 R7 U
42.Which of the following knives is used to turn vegetables?
" F8 L3 z6 X! i9 ~6 p6 {% V6 K$ z下面的那把刀是用来打开蔬菜吗?
5 O4 R' W3 n5 E0 mA:Bird's beak knife   鸟嘴刀  o* Y% O  c" T5 y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 G, r+ R& r# Y. F. i# L" c* {2 O, I2 x) K1 y, W# y9 @8 M( R# O
43.What is an instant-read thermometer best used for?
* G4 M7 a7 \7 a! p1 D% Z7 c" [$ x即时读温度计最好用于那方面?( o3 F) b$ V5 K; U1 V" E  t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, P) ^/ e9 y4 j  n; I& X
9 ?! [% U3 A- C2 J* J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 c7 M- u& f  a. W$ |下列哪些金属材料受热均匀,通常用在铁板而且非常重
: C1 _4 D+ t) g, S2 {A:Cast iron 铸铁
% C* G) ^, J3 D: e. a; j/ P& P8 K4 w* H: q9 I% J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 q6 g8 Z6 Q' e2 a' `
哪件装备下面有一个可移动的碗和一个S形叶片?
/ ^4 `# @+ ~2 `; t9 ]A:Food processor 食品加工机: [  C# n" T, C; s/ C" P" H/ ]* K; ^+ q
http://www.google.com.hk/search? ... iw=1263&bih=572
# S$ o- P$ `0 P8 K- [6 v+ h9 j
7 @! @* Y: r& r/ L: i46.Which of the following is not a rule for knife safety?
! B: r( M: y6 ^下列哪项不是用刀的安全规则?
5 ~  l8 g# S. M6 \8 I" u7 o4 iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& x9 [1 r4 Q3 B& N, U
* _$ w! h6 S# y2 N1 v1 d2 ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 t2 ?  t% W8 q- r$ V: S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& X; U4 s  E3 h2 L6 a$ V/ r2 P# J7 c
A:RondellES
  U" X9 f. N3 [6 W0 Y2 G( ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ j6 c- \$ [2 B; G/ T+ H7 J
/ m& {  ]9 r% x7 M2 K+ a% r! a+ U
48.Which of the following is a diced cut used to garnish soups?
4 i2 @) A. |; N' f* o. B0 A下列哪项是切成小方块用于汤的装饰?6 N- g% ]* R/ b# `# f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 p0 t9 b3 p3 I) @& I, N! X5 W6 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ p# b: @& Y: ^3 C5 ^) 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!!——
4 ]) U" s! v$ y9 o; r! SA:Gaufrette
- Q8 U: P5 C5 h4 l0 p5 l( ]) Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. m- T) O+ B- m5 w  P0 o: nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 p4 G" x/ j$ M$ ~, P/ ]- L. o! n! F/ P9 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" J2 Z9 A6 o, m+ \- b3 w

* ?) c: Z8 U8 y# G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 ?2 q; _& ^& x$ Y! o! B
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 l; t; K' i! d& tA:Cilantro 胡荽叶 香菜1 a- w4 z: G" h7 ^
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 [, X9 E# p0 c. B. V& y

8 I* J+ f, |" P+ i$ m& l60.Allspice is made from:
6 \5 H4 ~' U4 l* H. Q 多香果,  多香果香料是什么
% f  q: t6 o2 h% f4 I  m8 ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ R  b0 R! y* f! M% KA:A dried berry 干浆果( r7 H4 e* [8 |* F0 \2 i* W
7 c1 M* q3 _, H
61.Which of the following are used to make a sachet d'épices?
  |9 c. P! o: u9 N9 K下列哪些是用来做香包德épices?
0 g- s, `8 f" ]http://www.sachetcatering.com// m# f" }. j" h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 o7 j; r% [4 g8 i/ S- p

) G4 |+ \+ O" E( f; S62.Which of the following condiments are not soy based?3 ]3 z+ T5 h0 B1 t
下列哪项不是酱油调味品的?
7 h3 W2 j+ Y+ O1 y: sA:Wasabi 日本辣根
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, U0 n( x* Y7 M$ h/ b/ `/ p* d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:3 s. f0 U" d% J( j
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:: j7 `) g, G3 d! w( V% ^3 z
A:Pasteurization  巴氏杀菌: D  n3 Y* {# E) L6 a3 N# t' d2 a0 W

' ?* f3 J6 W( h( I* j' V64.Which of the following steps is not the correct procedure for whipping egg whites?/ y4 z  T% d  D' X+ d- w
下列哪个步骤是不是正确的蛋清搅打程序?
9 Z  P& d3 F2 G4 l, G% A. \: j: Y  ?A:Allow to rest before use. 允许休息后方可使用。
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; h( k' Q) J& N, ]7 @65.The weight of a large egg is between:一个大鸡蛋重量介于:  U$ f' B9 O9 m5 g
A:56g and 63g 56克和63克) B* g& [0 N* P: J* y: _6 {
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66.Evaporated milk is a concentrated milk that is produced by removing: C7 J- d6 p5 E: _, e
炼乳是一种浓缩牛奶 是去除什么做的/ S: [3 ]% X5 W4 z
A:60% of the water 60%的水
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3 B  S6 W& D0 N, e' \$ c6 Z67.A method of cooking that transfers heat through a liquid or gas is:
  H% i) l" s. F% w一种烹饪方法,通过转移液体或气体是:
  N; t- {# t) D+ x3 y) u/ L/ VA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为! T' s  N! D1 z  R# r
A:Gelatinization 糊化
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/ F- F! p# `+ s% p' L1 G6 |4 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 b9 @6 {, F3 |A:Braising 烤; q* S! N1 `8 ^: _1 m2 O$ a- S

/ o  _/ Z' Z6 x( F- @; 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:
5 m5 W5 d5 Q3 g# t. J! w! pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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& X4 W) ^# x2 s% C- L71.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
9 d: F, Y3 U; d) H! l6 [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
8 J- f" i/ o' ^  ^4 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?3 p/ m& p: o4 F' s8 \
下列哪一项不是用于制造高汤(低汤)的原则?3 t( B) {4 Q" e( d" d+ t# }
A:Start the stock in hot water.开始在热水中操作
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: Q& K. @8 j1 N8 q' T74.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% S# L! x! @( N
A:Remouillage 法语熬汤
3 W6 P. k8 m% |* W% @  ^* Zhttp://www.haibao.cn/blog/post/176242.htm
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