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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。
. h# [0 l$ V" J7 I$ _9 k4 l* ~: l% g: T8 J0 S, _6 K# N$ V6 ^! z: N8 m1 g" a
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 U$ F9 y$ `! p3 o2 L5 \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, s9 T" t* z; Q8 I- C, ]( W
1.Which of the following methods should be used to determine doneness in a New York steak?
0 x8 L! l# q' l, P/ v. }* G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)% p" v2 F6 b/ r. h7 g6 o% ]4 Z3 n
A: pressure touch. 压力触摸
' J- s0 D  v8 m  ]$ ?0 n4 ~. f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ T+ X- V, p3 Q. V; i$ n0 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
1 k! ^% u6 y. Q' {" V8 UA: acid  食用酸9 i/ P/ D! s5 W+ V9 }8 z
3.Vegetables are major sources of which of the following nutrients?
* C; Y# M9 H9 k2 m# b& Y蔬菜中包含的主要营养有哪些( Q4 Z0 N4 [9 `, H/ k& m7 Q4 E
A:vitamins and minerals. 维生素和矿物质。
: }# s5 ~! X$ e  m4.Cauliflower is commonly served with
" s" ^+ u! u: z3 g6 i; R花椰菜(菜花)最常见和那种酱汁搭配, Q+ [" L3 O3 K. k; e+ N
A:Mornay sauce. 奶油蛋黄沙司& n1 Q( S* a+ U$ Q9 h! _) ?
5.Which combinations of products are found in pie dough?0 q$ T. g: S1 D: Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 |5 [4 p0 z) S5 J7 k$ qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 `3 ?' n$ I( p$ G2 b& u1 T6The French term for mussels is 法国语青口(海红)叫什么4 V, i7 e" q. O: g
A:moules.法语青口,海红, m8 n0 \) Y6 O9 R& O9 ~
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 r3 D0 S( d& ^; p1 ]3 X5 c
A:faintly fishy. 稍微有点似鱼味
, k! Y1 h, L# s: z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 P' i/ G, [* u6 _9 e8 z
A:2 days. 2天
1 L8 @6 j& n0 u7 P( y9.What are the principle ingredients in ratatouille?
+ ^* p1 m9 f8 I2 d  L- o1 ?9 ~" m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). B$ ?. i0 Y" ^' q! E% l1 }
A:Zucchini, eggplant, green peppers, onions and tomatoes
. `* @0 C/ q3 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: j5 `, C' T6 }: r; e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, }6 L- F3 j$ ?* u7 l% w+ ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
: ~1 e/ s8 [4 A8 P4 `大批量烹煮食物要在20到30分钟内
* ^2 J% }) f6 h4 N+ s8 G$ a5 }2 y11.What person has the authority to issue a Health Permit?1 z) q% u3 v% n
谁有资格颁发健康证(卫生证)。1 E8 ~+ c$ c8 h9 t
A:Medical Health Officer.
+ _2 i, J$ m% U医疗卫生官员。/ ~! w" k0 N$ ~5 z7 E! n7 E4 ?6 \8 E
12.For what period of time is the health permit valid?
' t( G7 ]2 `9 B9 b# _9 g健康证的有效时间是多久?3 Q6 @6 f5 _4 s' ^  z
A:12 months.12个月6 I5 O3 k7 k# \7 ~/ C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 ?$ k8 {6 V7 }) |
在食物和饮料准备区,通风系统换气的标准时什么
* q1 y( m( B- b( o' \- w  K$ F/ W- TA:08 times each hour. 每小时8次! D+ Q% Q) M- r+ s" S+ n
14。The minimum temperature for manual dishwashing in the wash sink is+ f9 p" ^, ^, Z' I+ W- w/ o5 v
手工洗碗,洗碗池的水温最低多少度?! o6 E$ ^) _! l* }* z- j* \
A:110 degrees F (43 degrees C). 43度) Q4 h/ n. B7 s2 X8 i% O& L
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- f  t' g  |( ]8 \% \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少, n+ D& j" {% [* {# ~! ^
A:180 degrees F (82 degrees C).  82度
) J+ W( D+ ?- ]$ z! F0 U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ^, H3 q; r( u  C6 u" E' g0 N: \
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ C) G8 r$ g2 ~; g2 g8 G
A:en papillote.  法语自己理解3 |% t/ ?) n1 r( W0 d) M: \
17。Wing or Club is considered a  w3 C5 E' ~: z8 p0 m% c- `5 Y7 c
翼和CLUB 被看做是一种.... K. E+ w; @  C( ^# \7 Y
A:Bone- In Cut     带骨切
" g" ?; F' P. b18。New York is considered a   纽约牛扒被看做是一种  a" m, ^- W* L
A:Boneless Cut     无骨切0 ]% o+ F' A5 ?) G$ x, R6 H( X
19.In general, a court bouillon for freshwater fish will contain
; P- a! {' O/ ~, 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) _! ?% y1 O; G
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# T/ g$ U0 Z; `# w* ~7 T6 s和做海水鱼同样数量的调味料和香料
; d' t0 I4 [' _' q20.Anise is very similar in flavor and appearance to6 b. T4 |8 G# F8 {0 O$ H% B
八角和下面的那种原料有相同的味道
* b6 N) w8 b1 f& n+ ^A:fennel  茴香
4 \7 U  k- |* o4 u6 {21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( Q0 ~, c5 R" Z4 p
下面那种原料更像大葱且有平面的叶子/ \) w% s4 W6 r" s
A LEEKS  似蒜葱 (这边人叫京葱)5 g& f; r7 c" ^) I+ u
22.Which of the following cutting shapes refers to a small dice
. `; o* `2 o+ L' X* {+ \- _% e+ q( h下面那种刀切形状指的是很小的粒(末)1 I! V4 T6 I3 \) T( z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ L! G( j6 r! p23.Oil is added to the water for boiling pasta in order to
9 C, W" c6 |4 M* F6 s. d向煮沸的pasta (意大利空心粉 )中加油是为了
- A# T8 p) `- H' qA:prevent the pasta from sticking and to minimize foaming action.
' d3 i+ O: a. `: u. i防止面条黏合并降低发泡。  X0 H- m3 b1 G) g
24.Which pasta dish features pine nuts and basil?
5 L  h. a+ {& y( W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 p+ @- d. P3 w+ ~: ]A:Pesto.一种绿色的意大利面酱 , @# F- {$ T' o
http://www.tianya.cn/techforum/content/96/563836.shtml
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3 ?& O7 r: j/ f! w4 s! v25.Which of the following is a spring vegetable similar to spinach?) ?0 Q' n; t4 A  ]5 Y
下列哪项是一个春天的蔬菜类似于菠菜?
6 S$ S/ |% q  O3 UA:Sorrel. 酢浆草。1 x% T/ D6 c- x  w/ `  u! A; W
http://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:) ?* S; N( J2 l1 w2 Q
哪位厨师最早带来高水准浮夸的美食* a' P# l; H/ f/ N8 D4 b, h
AAntonin Carême 人名 安东尼·卡罗美5 g" t7 v7 m) u6 \

4 |7 [* _# Q; Z4 n. [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 W; I$ Z6 q0 N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 k) u5 S/ t3 E% `/ C. X: F" E
A:Cast-iron stoves         壁炉' p6 v: G8 H' x0 x9 P3 p* e* g! c
http://www.usstove.com/products.php?id=6
3 Q7 |  j: y" E# h/ q9 Q# J- U# R
4 R- Q$ L4 j( K28.The French term used to describe the roundsman, or swing cook, is:' A1 q" J/ Z* s
法国术语,用来描述roundsman,或摇摆厨师是:
9 |& d' V) c1 K* g! W& ~A:Tournant   图尔南6 w6 _# @* }, s# o

! J, R3 Z1 I! a) L. I# w29.Another term for the wine steward is:! p& ]( Q7 f$ I4 A$ |! q
葡萄酒侍酒师的另一个术语是:4 q. h6 i8 U$ C' h8 ?
A: Sommelier 侍酒师9 d3 h' k/ N( r) t' F$ L, v7 K
' H* ~0 \, n% m/ b$ M+ t2 u8 k  `8 D
30.Molds, yeasts and fungi are examples of a:" E! H$ V* k) h: Z
霉菌,酵母菌和真菌是一个神马例子
: n. R: _+ A0 m8 U; R8 x  aA:Biological hazard 生物危害9 v, d, b7 H, |/ }0 G5 V. ^2 E
5 u: m: e' Z" s! C: Q* d6 v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 X) K1 c  A  i( s; @; f* b
根据加拿大食品检验局,食品的危险温度区在多少之间:  e7 m0 c! o" c& U
A:40° and 140°F (4–60°C)     4-60度9 R/ I4 V4 v; ~2 z
. \% x: |7 B3 y& D
32.All bacteria need the following for survival:. W2 v/ _' \" O& E9 E
所有细菌生存需要以下哪些内容:$ F/ u! n, e3 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, T' }3 ~  s5 ?5 f9 {; R5 Z
: R" w* z; C3 I9 C  N/ t! \* I8 p% ^
33.Which of the following correctly represent critical control points in a HACCP system?
  o) E* ~6 I& M* O: l/ L以下哪项正确表示了HACCP体系的关键控制点?3 H& Z# z$ Y" M9 o1 v+ [- i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Q  d- F3 p! r% h食谱,接收,储存,准备,烹饪,保温,冷却,再加热: u) B5 S8 y+ A- @+ T

  M% @4 u( Q5 g$ [: K0 q34.Which of the following is not an example of a carbohydrate?
4 y- F9 |7 p* D" N下列哪一个不是碳水化合物的例子?
! ~+ ~' t1 U$ Z/ j% ?0 f9 BA:Essential nutrients 必需的营养物质4 x  B: b7 }. m! C' Y# L& R( F
# W8 Y  t' O8 |, A/ N7 S8 |/ _) D
35.The process by which a liquid fat is made solid is called:, ^$ o$ U4 x9 F+ U3 K
液体脂肪做成固体这个过程叫什么4 `  a0 ^+ j  `) g1 ~! P& I
A:Hydrogenation  氢化
, e1 `; P3 d9 K6 y  q9 S
6 @3 S1 `, r& b( y36.Which of the following is not an example of a fat substitute?$ f) `5 z" I7 W$ R! R5 D/ P
下列哪项不是脂肪替代品的一个例子
9 W6 h  K2 t% l  |) p7 mA:Acesulfame K  安赛蜜K表
" J/ J, F9 B6 z' p7 o
+ k" [8 b! H" h37.Health Canada requires that a product labelled "fat free" contain:' f) X5 ^1 a: |# I
加拿大卫生部要求的产品标有“不含脂肪“包括:7 K6 g2 F+ r0 D' K& B4 E* ?( S, _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; c+ j" v' c! l# C( i* }. s
( y$ M) N2 [/ ]; p2 H2 j# D
38.Which of the following is not a problem associated with converting recipes?3 p( y; C% p5 F5 S) R
下列哪项是不相关联的转换配方问题?$ V( O: @! _$ R% m# N: l4 T
A:Unit cost 单位成本, T6 L# s2 D. D- S  z9 f
/ [& m. K# B5 Q5 S# u6 w0 L2 o
39.The condition or cost of an item as it is purchased from the supplier is called:
( j! _  y* X* W6 G. d+ P5 v6 E从供应商采购的物品的品质或成本叫什么' B) Y4 Y, R! l4 P( ~& e+ b( h
A:As-purchased cost 购买的费用
/ U  R, }: B- p# f/ w" g# }2 o) D* `1 ^* ]  J
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 v- Q/ ?+ Y! X  `2 C在新货到来之前用于日常所求的必要库存量叫什么
& T9 Y3 J5 F0 X  p$ v4 R  fA:Parstock 基本日常最低库存! V  P6 d$ X) u% i

( v9 ]9 n9 R9 I' q  P41.Which of the following abbreviations is used to describe the proper rotation of stock?. A1 q2 Z+ k" P' m4 }9 a3 |
下面那个缩写是用来表明正常库存流程?* R( Q+ q: X# G0 P0 H, J
A:FIFO=FIRST IN FIRST OUT 先进先出' D$ D5 P, G" X2 X; |

" Q; }- @3 l0 |) p# h6 m42.Which of the following knives is used to turn vegetables?
6 s! {3 t5 |  a9 R6 P0 {) h% v下面的那把刀是用来打开蔬菜吗?
# B- _9 `% k% ]; z& x, [# s1 vA:Bird's beak knife   鸟嘴刀
) ?8 H% J$ u$ j2 r. T( J3 z- ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 A4 b3 `( E& j6 {1 k0 Q3 l
0 A. R$ ~( H, a' M1 f+ x
43.What is an instant-read thermometer best used for?( K3 H" a. A0 ?
即时读温度计最好用于那方面?+ ~8 ^! u, J" r8 c9 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
; K( {5 l& z7 f+ z) z5 l" |. S+ f+ f+ o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 J( ~( o& L9 A3 E9 d3 Y$ r5 N下列哪些金属材料受热均匀,通常用在铁板而且非常重0 F! m7 \, k  K" W% B3 K$ ~
A:Cast iron 铸铁
! V5 L- N" n. I6 [; E! f. M, ]
3 Y% P+ r  K- C  Y7 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" [* l) ?  h/ V1 X' Y" A哪件装备下面有一个可移动的碗和一个S形叶片?
/ x; g( l1 Q/ |' o9 [A:Food processor 食品加工机
1 K0 n, c! X2 e) y" m8 \) Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
: t6 ]& ?. I- J+ \
5 ?: N/ A  Z  e3 i) w$ y) q46.Which of the following is not a rule for knife safety?3 @1 H$ l4 C0 d6 A: m6 ^& O2 {
下列哪项不是用刀的安全规则?, v% b& B9 q9 g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, m0 d+ [% e1 @) u8 Y) d
# w' H  C; u3 F9 y8 y% Z4 i2 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 T- O: \& @  Y" l( i, ]" M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- N+ @4 r, g6 `+ f1 m$ v
A:RondellES " W0 K! [  g. S5 z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 ]" V! d0 W( ^

* h% z. @  h8 C* T" y( F48.Which of the following is a diced cut used to garnish soups?
4 g6 U% k: j* ?8 n下列哪项是切成小方块用于汤的装饰?/ s- V- V9 u& W% ^* ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* z/ V" t4 ~: y: h( P% F: P/ ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 S8 x! P: J& G$ r8 T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!!——
. }2 R, D) C( G6 MA:Gaufrette
% |( S+ t/ R" F8 w, _% lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ J6 Q3 v' F* n( Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; }$ @! _" c3 X& e4 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, \7 k; r; {2 k( u3 W, d( A5 r

% M5 ]; E, ~; [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 a3 M0 d2 s7 t+ @0 }2 }
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)/ g8 S# i7 q! j2 s/ R7 J
A:Cilantro 胡荽叶 香菜* t* E& [, c' f8 U# u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, c) c+ H: ]7 k4 K) L7 B1 r' Q
. B- t) u8 O7 R" F' k) n: K1 [% \
60.Allspice is made from:
. Q. P" W& P  t. Z& Y& x( ^6 M 多香果,  多香果香料是什么
& n. {8 _! `+ ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 R' E0 m$ y3 kA:A dried berry 干浆果
& w6 f' ]1 Y  A- x! H- q! e6 H% g6 B6 \, g
61.Which of the following are used to make a sachet d'épices?
  r# ]/ G) u5 D2 b8 u- a3 `下列哪些是用来做香包德épices?8 O3 R6 n- S' x% w
http://www.sachetcatering.com/
% ]- I/ m# B+ {3 N- Y2 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 i( U0 f6 |, T. f7 I& X# F4 u/ A. j6 a) _3 l
62.Which of the following condiments are not soy based?% f( b; \& X9 y8 }7 s
下列哪项不是酱油调味品的?8 Q9 B! F: M9 b4 B% Y, u: i
A:Wasabi 日本辣根+ e9 |* R' t7 l8 m. p8 r
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( a/ S% i7 ~& f. e- `& X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:
- H8 u  F$ i9 b, i8 q5 K6 I! bA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 C% W( W. ?4 W  M8 r1 U下列哪个步骤是不是正确的蛋清搅打程序?
- G" F% C; h4 y1 ^% j7 fA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:1 Z3 }- w7 x+ A9 k. @+ o
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing' ]- z4 V, j& q
炼乳是一种浓缩牛奶 是去除什么做的
. K/ t, \, n# e! W; Q- UA:60% of the water 60%的水
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& t! d) L, B, C, I9 X1 M4 U67.A method of cooking that transfers heat through a liquid or gas is:
+ t- {7 q+ b4 @4 N; I一种烹饪方法,通过转移液体或气体是:
* T0 f; {; Z& I! v- F! g$ [A:Convection 对流
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) g, `* Z1 U/ O! [. o! ~( q68.The cooking of starches is known as  烹调的淀粉被称为
: l  H- F9 M1 M( }: G1 PA:Gelatinization 糊化8 n# _& `$ a3 ]( B
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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?7 H, q9 O# B' d$ Q1 N- d& X9 ?
A:Braising 烤
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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:( ~9 f1 h+ d( c. ^0 b  W
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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71.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
6 W3 q7 m7 L8 w3 f/ A, Z8 sA:Fumet 原汁, N+ a* q8 |9 n1 r4 k
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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) d. ~( N8 [3 n. S; ?6 [; e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. \0 @7 Q6 I7 P3 u. N# _73.Which of the following is a principle not used in stock making?0 _) w3 W% ]8 i5 \6 ]# \2 T
下列哪一项不是用于制造高汤(低汤)的原则?4 u. f) @! s/ h
A:Start the stock in hot water.开始在热水中操作
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. M& u# {( `# |( {- F) O74.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1 O7 J$ u4 o. x
A:Remouillage 法语熬汤
1 [7 p6 q/ o1 x0 Uhttp://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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