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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 k7 t3 f" x. u% G3 J  O" w) r
+ b1 T* a; e6 C5 M0 u- S' s1 c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。
9 u" \( c7 M! [% d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
理袁律师事务所
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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' ^5 Q7 F5 m/ B  S- s0 P4 @
1.Which of the following methods should be used to determine doneness in a New York steak?* |& }( \5 n/ C# \' z
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)
& v( l! Q+ R5 B1 \# W' O$ D' `A: pressure touch. 压力触摸
0 |6 ?/ X; }7 }9 @$ ?3 R$ m7 c2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  L! \3 ~* ?) Y
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
+ ]: V( o& R$ B9 M9 DA: acid  食用酸
0 a$ U1 ^( }. {6 a& S  y3.Vegetables are major sources of which of the following nutrients?
8 f; H: G) {9 \( @' ]7 z4 p" g蔬菜中包含的主要营养有哪些. |9 |4 t' W: H- x1 c8 N3 k0 q- S
A:vitamins and minerals. 维生素和矿物质。/ L7 Y9 g$ j9 [
4.Cauliflower is commonly served with5 U$ T+ g% g/ V* t5 l7 {& B
花椰菜(菜花)最常见和那种酱汁搭配, {0 p  g4 ^+ U
A:Mornay sauce. 奶油蛋黄沙司
) u3 q, i8 I. D: @$ _" D) ^5.Which combinations of products are found in pie dough?
: J$ n8 j  Z! d7 W4 |7 x下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' _9 i& i7 M# g* W# F) p+ R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. e5 A0 q: o2 ^2 Z6 T' q* a" s: @8 L6The French term for mussels is 法国语青口(海红)叫什么
# d& h# U4 r6 f) _# G1 g; LA:moules.法语青口,海红
& [7 Q) o- {6 H% M) A. n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# ^- o4 P% D  X* V3 s+ _! ~A:faintly fishy. 稍微有点似鱼味
  Q/ N% w" ]- d* N% z5 B: D5 S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 u5 n3 k4 ], X/ m+ Q
A:2 days. 2天/ v- g% f6 _) W# t, X, n" Z
9.What are the principle ingredients in ratatouille?
. x+ A, Y% R% |/ }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& {& m" S4 ~9 I9 t  v+ p0 l& R/ _% ?A:Zucchini, eggplant, green peppers, onions and tomatoes
& d% L# P: {, N: n" F  Q$ j  n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 f% v& N: [+ i* n* W9 C; D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 Y6 O$ W4 \, R0 X. V% NA:cook food in quantities that will be used up within 20 to 30 minutes.
2 c4 g0 R8 x9 X" G, {4 J" S% d大批量烹煮食物要在20到30分钟内+ w) A1 w1 g3 v& ?' G. {; H, V
11.What person has the authority to issue a Health Permit?8 V, O' K+ Z  z# m6 Y: t% j
谁有资格颁发健康证(卫生证)。$ f; f6 W5 g( W+ X
A:Medical Health Officer.
5 D6 l* o) v- W  Y/ ^6 p5 ?4 p5 {医疗卫生官员。
3 Q) I# h" z  {% c7 N1 F# ~" x1 S12.For what period of time is the health permit valid?
  w& ?. _# U( M, O健康证的有效时间是多久?' c& r9 S/ w  Z' o# u2 c
A:12 months.12个月4 k" K0 o( z% U7 Z9 F* h' w: ~1 t( d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ p( y7 z2 F. D$ k3 e在食物和饮料准备区,通风系统换气的标准时什么/ j1 w# S7 H$ G& P* t
A:08 times each hour. 每小时8次
6 Z8 g- J8 ~" _5 h2 G14。The minimum temperature for manual dishwashing in the wash sink is
1 `5 q. V8 c- ]# M* F手工洗碗,洗碗池的水温最低多少度?2 N3 x  V5 c4 s+ x( U# Z9 {) ^
A:110 degrees F (43 degrees C). 43度
. \/ M. a$ }4 k  q5 [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ P+ {" v" [5 p" }+ s6 G- v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ I" _% H% }0 j+ C$ B
A:180 degrees F (82 degrees C).  82度
; ?+ F6 `; ?9 F6 C! L9 ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 h# \& C9 ]( ?" [3 b; _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 Y6 w! a8 I. [A:en papillote.  法语自己理解' A4 q$ `; g5 i) ^7 J* h. d
17。Wing or Club is considered a2 J4 n7 Y4 l# Q
翼和CLUB 被看做是一种...
& x5 s" f/ P% J- [2 ]A:Bone- In Cut     带骨切
. s* u2 d& g3 A6 i' T% M$ E* Q18。New York is considered a   纽约牛扒被看做是一种
' T! T, ^/ u' O" iA:Boneless Cut     无骨切" Z. w/ E1 Z. H/ Q  i' B. {
19.In general, a court bouillon for freshwater fish will contain7 b- _6 M9 m/ a; E  e: y3 `
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
7 ~! c& |! x+ CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" P2 M' |) t8 ~) [3 ^7 R和做海水鱼同样数量的调味料和香料
, I7 w) i% r1 Z* t* [20.Anise is very similar in flavor and appearance to
/ G! z' Z; ]0 M8 D  E八角和下面的那种原料有相同的味道
5 U6 P3 n) z0 R# h' \$ S+ YA:fennel  茴香
3 R  f+ [# S% I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 U: m: B  Q/ y: o* V  M
下面那种原料更像大葱且有平面的叶子2 O% D  r7 E+ n9 R0 F! A! {% `0 x
A LEEKS  似蒜葱 (这边人叫京葱)
- A! ^6 ]4 T" }6 q6 \22.Which of the following cutting shapes refers to a small dice
) p! f) Z6 @% ^0 k! d* ^/ U0 O9 V" ^下面那种刀切形状指的是很小的粒(末)
( ]- ?7 [% Q7 E) R8 F3 B# X0 _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& J2 t+ {$ a7 [2 V! \1 W' N23.Oil is added to the water for boiling pasta in order to
; v3 Y5 g2 i1 q! A2 c  n向煮沸的pasta (意大利空心粉 )中加油是为了+ G  q- Z7 k, ]
A:prevent the pasta from sticking and to minimize foaming action./ k# R, E: h: O$ H# |, b
防止面条黏合并降低发泡。
- \3 y. h8 u8 R& B4 P- }1 Z24.Which pasta dish features pine nuts and basil?, m+ k! ?8 i5 t/ Z8 t
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 F! e% Y, U5 i8 ?1 d9 H
A:Pesto.一种绿色的意大利面酱
8 P: n# K' K3 B, K: L, z# ?) d( jhttp://www.tianya.cn/techforum/content/96/563836.shtml
9 {3 y) [! R3 w) t) J) p
' _, J+ S. P. ?% F2 S25.Which of the following is a spring vegetable similar to spinach?
, ?( p0 b0 z& i" R* p" I5 S' J& G下列哪项是一个春天的蔬菜类似于菠菜?
* c! W. v8 a- j& b! D4 lA:Sorrel. 酢浆草。
/ N$ P% F. k9 W4 l! A' W' a: Yhttp://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:
( R+ d0 Q' _1 R$ p" g& d哪位厨师最早带来高水准浮夸的美食! E" u0 V( R" G, T, X1 [  \- r8 B
AAntonin Carême 人名 安东尼·卡罗美
% T' |% ]! [  a! ]) p
" j0 s  F) Q$ T1 L# w8 v. [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ J" a8 p* N. f: e8 k( n! X" f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  R8 M5 {! o  WA:Cast-iron stoves         壁炉$ ~% H5 V) {7 M# b1 ]$ a
http://www.usstove.com/products.php?id=6
4 ?3 W3 \  f+ U) _4 e/ H/ }3 ^- I3 a* J4 v9 g
28.The French term used to describe the roundsman, or swing cook, is:# r1 [# g1 d2 I2 R
法国术语,用来描述roundsman,或摇摆厨师是:
% S( C5 ~+ o' DA:Tournant   图尔南
) l3 o- \& D9 j0 n0 l8 I* P! k. c% J- r
29.Another term for the wine steward is:+ ?! Z; F6 o! l' ^3 q! K9 ?* C
葡萄酒侍酒师的另一个术语是:
2 N2 g  l$ j- PA: Sommelier 侍酒师
: Q8 H! {0 k$ y. S: Z
; m0 b8 L& y# g  q. O  U3 j0 A30.Molds, yeasts and fungi are examples of a:
2 [1 [, i+ f2 L( S霉菌,酵母菌和真菌是一个神马例子0 ~2 ]4 l) c3 x. m! K, e( C
A:Biological hazard 生物危害, p" Z* n: r6 _9 @8 b0 o

$ k- n6 H; U6 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 r; ]8 u. N" N. {  a
根据加拿大食品检验局,食品的危险温度区在多少之间:. b3 |: y5 d  E/ c# ?
A:40° and 140°F (4–60°C)     4-60度
9 w6 ]$ i+ U  l3 r8 T5 D/ Y% P2 v7 q0 M' j; n, `, [/ z  _, X  S% W
32.All bacteria need the following for survival:, G7 E& a6 K- z3 y0 v
所有细菌生存需要以下哪些内容:
; `8 E1 }4 D: HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' i" ~' z7 V5 v/ k4 m( ?0 W. h( \9 ]: b  z4 _( [4 H3 O7 s4 ]* w
33.Which of the following correctly represent critical control points in a HACCP system?
# v) ?' L3 m' |以下哪项正确表示了HACCP体系的关键控制点?
8 V) [2 D2 `* {1 z- _( l' PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; R' }  E! B* ^7 k  u2 l' ]
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 V3 c$ \# h& y# }$ s8 B, f2 X
# |: a: h1 P7 U" q7 Z* A+ a
34.Which of the following is not an example of a carbohydrate?' `. q' k: d; c; U, q
下列哪一个不是碳水化合物的例子?% p; k  M$ r9 W9 U2 B+ b1 z
A:Essential nutrients 必需的营养物质
1 P! P7 O. ?' ~3 A" {2 M$ I9 n; y( Z( F4 U. P4 _( ?( Y2 d% K
35.The process by which a liquid fat is made solid is called:# ]/ w- h0 @& A- q# u
液体脂肪做成固体这个过程叫什么4 E; t* z" d, B) d
A:Hydrogenation  氢化3 b" R( Y. M, O* V( W& O' A- I
6 x' K" ^0 ^; ^% j9 c" F, X: v
36.Which of the following is not an example of a fat substitute?
/ Y9 `+ s! R5 {# {下列哪项不是脂肪替代品的一个例子$ R+ s1 v3 i: B9 f" V2 g5 f
A:Acesulfame K  安赛蜜K表8 @  T& K7 G2 D7 A% `" A+ Q# s) S7 C
- O# W  v5 P) V" U% X
37.Health Canada requires that a product labelled "fat free" contain:3 X: f1 L2 Z7 t5 Z, T! K: w4 e
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 c8 t& M0 B" E3 y! U" HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! W  T+ u3 P( p8 k! j8 s' I5 J

$ D7 h; t) U. l6 h* u7 M38.Which of the following is not a problem associated with converting recipes?
6 T8 ~5 r6 ^8 r6 v, p下列哪项是不相关联的转换配方问题?+ f4 ~( K7 \; @4 Q6 [6 M& H( u/ P6 ~$ q
A:Unit cost 单位成本+ ?" Z3 T4 T% e. ]* m6 J" a
0 X0 \; W; t" l. k3 J8 R
39.The condition or cost of an item as it is purchased from the supplier is called:7 J9 I4 w8 L1 r! w5 b1 y7 e
从供应商采购的物品的品质或成本叫什么
! I$ w! ?& d! ~* \  RA:As-purchased cost 购买的费用
* S" Q& G8 Q' v. ]! t* k; M2 C) p5 L4 T8 G0 e4 B8 X) U# e! U  T
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' T' [. y# B0 {; i/ W) ?, p在新货到来之前用于日常所求的必要库存量叫什么" X9 Q+ O& m1 Z. t& h. x$ K5 E
A:Parstock 基本日常最低库存' b6 k* i; x; O/ C, G/ `
( o6 p4 R3 k7 ?8 Y( k  I
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% D, o! B: U, G) K2 P下面那个缩写是用来表明正常库存流程?4 F0 |: U% X" v- K8 ~
A:FIFO=FIRST IN FIRST OUT 先进先出
/ O% I. d0 m1 C5 O2 a& f8 T8 Q5 U. U' d
42.Which of the following knives is used to turn vegetables?
8 d. \( W( `( k, M+ t( ~1 p下面的那把刀是用来打开蔬菜吗?6 N, X$ |8 r7 l+ B( i
A:Bird's beak knife   鸟嘴刀
) P" l' J$ T1 Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 ?, W5 ]4 H( v- I+ I- h$ ~: E
; C* E6 p! m4 g+ R7 W43.What is an instant-read thermometer best used for?
4 ]: e1 Q! U4 {0 i即时读温度计最好用于那方面?
; Q; ]0 Z# @3 H% }. PA:Checking the internal temperature of a roast 检查被考物品的内部温度
# N1 h  w+ t& c4 \' [  o8 P9 Z7 b4 o. l! |) G8 D; N; H8 s8 ]- ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  r8 k- k) r0 B/ z/ U
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 U  |% O/ E' p/ cA:Cast iron 铸铁
* s8 M. Q1 q: s, s, j) _5 W4 m; ^2 s5 `1 J8 d
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% z3 Q! J- T0 O# i) P1 F3 P. i哪件装备下面有一个可移动的碗和一个S形叶片?
6 ~. ?# q$ [. S5 z: K- L( cA:Food processor 食品加工机
' }5 z# I$ D2 f* \http://www.google.com.hk/search? ... iw=1263&bih=5725 o- x9 A* z' h1 w; f8 U

  W6 N9 _! c/ n0 X! E46.Which of the following is not a rule for knife safety?- c# D. L, I) b
下列哪项不是用刀的安全规则?: V7 A" ^- I) x4 o( u( F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 U# w$ v4 O1 n% ^5 O/ v5 ~

% O' ~, x( ^. `, A: @: {3 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" t4 |& @- k  i# l3 `* m
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, f# Z7 Z2 C) e* M9 e  TA:RondellES * ^3 E4 l5 u4 l+ b# Q+ h
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 [5 C' l; B7 v, u  r% ?  M
: @; M0 x; M( G& f$ y48.Which of the following is a diced cut used to garnish soups?3 O$ v! r  u: n0 B$ o5 s
下列哪项是切成小方块用于汤的装饰?
6 Y& G" x2 V5 @+ @' }& cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, N0 \! v/ h% r0 X  ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ i. o2 _' l! n* _& s7 x" a+ ]0 x5 P- O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!!——
% Y. L8 x4 D% O" u* SA:Gaufrette # N' B" b2 h+ ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ D7 b* p( V* q+ omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 o9 p/ ^9 M! O3 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% T  U% p: V/ q$ S0 g: {
$ ^) Z/ X$ E! z( o0 ]( b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 c6 m' x. @$ Q) K/ ]7 ?  y) K% ~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)
; l" M! e/ N5 w  P2 x% ~) SA:Cilantro 胡荽叶 香菜
$ M) H, l. [/ i1 \  dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 q. B& q& G: j5 ]9 h* Z  S; O9 x
3 I& l/ n, Q4 C( i
60.Allspice is made from:1 w8 X! a% T6 S! M! a
多香果,  多香果香料是什么' c- C9 c% a- v# r  Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 ?+ w9 }8 j6 D& E8 r
A:A dried berry 干浆果5 ^* z# f/ M# U

& N/ A  s% v  s& ~1 ], x61.Which of the following are used to make a sachet d'épices?
4 |+ E6 V6 Z, d3 w. k下列哪些是用来做香包德épices?
% k' n+ Y, c, f1 |* ]: qhttp://www.sachetcatering.com/
# l: n: c% m2 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
% j& c: z8 `+ y3 D3 V8 O
0 [* ^. B3 E! t' g$ T62.Which of the following condiments are not soy based?
' N; Q! y9 g$ {3 n# Y下列哪项不是酱油调味品的?4 L* L: f: y! H$ X( G. ]
A:Wasabi 日本辣根: `: e9 V" V( }$ Q$ L
% x4 q# m6 u5 H  ^% \! j8 N1 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# z8 j) a% d( M/ j1 ]
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:
( F2 B7 h8 [# d7 P/ n7 JA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 G  F6 c1 @) u  n! R8 l9 K
下列哪个步骤是不是正确的蛋清搅打程序?: Q/ x0 z* I- p$ e
A:Allow to rest before use. 允许休息后方可使用。0 ~, _( S# q% N

& o" t3 u" T! }- Q& K0 d" n; H65.The weight of a large egg is between:一个大鸡蛋重量介于:
' d) [1 z6 [! ~( lA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 j- j# n. I" Q" {
炼乳是一种浓缩牛奶 是去除什么做的
" R4 L* F) s  h; aA:60% of the water 60%的水% s6 l$ ?+ I1 ]

! Z( O# I: ~! u- n, z* @67.A method of cooking that transfers heat through a liquid or gas is:
2 M0 p1 W" b, F! H; m一种烹饪方法,通过转移液体或气体是:  T7 k: W9 P* c+ d. J/ `& F
A:Convection 对流
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4 n- m  d% \) r1 }68.The cooking of starches is known as  烹调的淀粉被称为
4 u+ {4 `4 |: D9 Q' C( c: K( n* HA:Gelatinization 糊化/ b  @. R# p! g4 \
; s9 [: E3 N* g7 u# j% F$ S: _8 _
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 ~2 L& a" N$ j6 _2 A6 M
A:Braising 烤
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0 r: i2 G8 p8 p$ O0 ]% t! t70.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:) [" ^) y4 m$ Q  i% M: v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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7 C; `  b0 M  i% E2 J71.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 I# s, t1 ]/ b" W2 @A:Fumet 原汁5 ^/ f& m) B: W# q8 _. p. h7 @! E

7 N  O+ C! R% w5 e1 ]) c72.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
0 z3 E8 V0 m$ n5 S; vA: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?9 z8 L" {7 R. U
下列哪一项不是用于制造高汤(低汤)的原则?
, Z. F' G0 D9 ?9 p  U0 j$ }6 _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  ?% n& m( F6 R+ F$ V* {* B- P
A:Remouillage 法语熬汤
& L9 N7 o. @9 T1 n8 h3 f7 N' _; Hhttp://www.haibao.cn/blog/post/176242.htm
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