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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。1 [; }5 }, n" a( R+ P, C
0 b. ^* ^1 W8 q8 w; Z
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。
) n* X) ?' \! [8 {* W, I$ S& I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
大型搬家
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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* |: v& N+ Z( k& t
1.Which of the following methods should be used to determine doneness in a New York steak?1 p# E* Q: k2 `- `0 C6 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)  `6 G) ~$ E8 ]# y& N
A: pressure touch. 压力触摸4 z: @* v$ R7 U2 V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- F4 t! T% ]( y$ ?$ i, 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$ e& q4 L  A1 A# F
A: acid  食用酸; n1 g9 t; X1 Z" I
3.Vegetables are major sources of which of the following nutrients?; }7 a. t& W# c4 o" R: K; y
蔬菜中包含的主要营养有哪些
( n* V  f- s) B+ H6 D7 eA:vitamins and minerals. 维生素和矿物质。* x& E3 y# U# i4 S3 v
4.Cauliflower is commonly served with, E% {" n6 p# x, b* c. A
花椰菜(菜花)最常见和那种酱汁搭配
' T& {  k- `* d2 aA:Mornay sauce. 奶油蛋黄沙司
' s% q4 Q; J' u. {4 ?5.Which combinations of products are found in pie dough?
3 N% w, m8 b" I2 R' M7 e8 y2 E5 ]0 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??)
$ M8 `9 ]4 C+ GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) C& E9 `6 |2 H6The French term for mussels is 法国语青口(海红)叫什么
( n* R+ \9 |' V* i2 }A:moules.法语青口,海红9 k6 h0 N+ o  z# d, K- ]$ R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 L' F; c3 w9 j4 D. LA:faintly fishy. 稍微有点似鱼味0 B: [3 M: r' _  u3 {6 ]5 b$ X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ ~7 ?* {& n6 G% v5 t: AA:2 days. 2天2 l6 y- u' G( X( E# _! j
9.What are the principle ingredients in ratatouille?
5 O. T3 Q' T5 @. y0 P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& k$ |& q, W. H) ]; a. f! ^
A:Zucchini, eggplant, green peppers, onions and tomatoes0 A. y: P* ^; b6 y# e3 Q( P9 a: P
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ s; G$ ~5 ^  a) U; A8 @9 o( r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) ]; |) V' Q* L& J: U9 _
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 `- ~5 }0 y0 q) h8 K/ t5 m大批量烹煮食物要在20到30分钟内% P: D$ x# k. b9 X. a, C, Q& o
11.What person has the authority to issue a Health Permit?
' ~& I9 J$ M0 o6 `1 p0 i9 h谁有资格颁发健康证(卫生证)。$ }7 ]+ O5 z! Y4 m* l- J- b
A:Medical Health Officer.9 a. _7 \. M% W$ Q1 |1 z
医疗卫生官员。+ l* E1 r- F$ S0 l; E1 e
12.For what period of time is the health permit valid?9 S& E7 G; @6 T: m' @6 f4 P: q* }
健康证的有效时间是多久?4 V2 i3 a4 O& I/ \
A:12 months.12个月1 d- v2 N# X/ O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 f0 C. H0 O  m3 q" S/ I; w在食物和饮料准备区,通风系统换气的标准时什么" k- o% D0 c9 R6 I; d; T# u$ g+ Q* R
A:08 times each hour. 每小时8次- Q, Z% J/ C/ S3 }
14。The minimum temperature for manual dishwashing in the wash sink is/ |/ e( w' H+ e6 W% F
手工洗碗,洗碗池的水温最低多少度?
+ x" s" P: t, w1 c2 n) X9 YA:110 degrees F (43 degrees C). 43度
* M; \/ c. P) I: i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" b4 Y) w+ G3 I$ c6 y7 U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 q& \" \/ M: L9 jA:180 degrees F (82 degrees C).  82度# [* }' t% X6 n1 L* B, \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ c% E; S2 K* {' y7 G) z( I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); x& y0 L- u/ A( g
A:en papillote.  法语自己理解+ o+ w3 `5 `. x0 ~1 c' Z
17。Wing or Club is considered a& D4 f( |# b* e1 N" f; `
翼和CLUB 被看做是一种...
1 A! s$ j5 V- {* f( mA:Bone- In Cut     带骨切5 k1 ?7 }! W5 d* _% }; y1 V
18。New York is considered a   纽约牛扒被看做是一种9 ?$ O9 Y3 [5 J! `+ e2 m4 w9 `
A:Boneless Cut     无骨切
+ o7 K2 }0 L- k+ w" h19.In general, a court bouillon for freshwater fish will contain
" X: U- c& w8 V9 J; ]; f0 t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$ ]; C& B3 _' M- `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- W' z  r' E) m5 J
和做海水鱼同样数量的调味料和香料( w. l* s' w- U& w) Q+ B/ H' Y# v
20.Anise is very similar in flavor and appearance to. h3 m+ P2 B1 p9 U) M/ A8 s
八角和下面的那种原料有相同的味道7 s% L" X, w6 Z" f: R* Y1 N3 C
A:fennel  茴香. ^, t6 l% u9 B3 Y/ |6 l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. ~* }. {/ C/ x$ W+ S下面那种原料更像大葱且有平面的叶子
" R# s/ Q( f$ Z1 ^' _8 ~6 MA LEEKS  似蒜葱 (这边人叫京葱)* |, s. K/ n$ y4 c
22.Which of the following cutting shapes refers to a small dice2 ~, x7 v" R, [
下面那种刀切形状指的是很小的粒(末)
7 y: _$ U; _  x. ?: S6 {5 JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 ?/ A8 Q; C" Z, }3 A$ o23.Oil is added to the water for boiling pasta in order to
% o: R$ P6 u6 F向煮沸的pasta (意大利空心粉 )中加油是为了
: r2 j8 P" [8 ]$ [, y) G- bA:prevent the pasta from sticking and to minimize foaming action.
: A+ T$ P  t# @$ j, o( _防止面条黏合并降低发泡。
" p0 q4 j7 f+ X; K0 Y  p" c7 l24.Which pasta dish features pine nuts and basil?
" z+ u: c" c4 N# d下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" t$ Q' i5 m/ {: L0 M
A:Pesto.一种绿色的意大利面酱 ; U! s( X* P1 M( R1 m5 E4 b" S
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?$ {3 T9 W8 n# Q9 i* W  `
下列哪项是一个春天的蔬菜类似于菠菜?5 r2 ~! ~6 L3 [, r$ V( O" ?
A:Sorrel. 酢浆草。/ s( R6 H& P2 m/ b' k; n1 o# P+ R
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
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:
2 c9 c) G0 _2 e; T+ k& V哪位厨师最早带来高水准浮夸的美食5 W* @0 h3 [: p; i
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ h& K( }: W" k7 w7 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 。
- a0 y0 R! H$ k/ x" _A:Cast-iron stoves         壁炉) q; E) ?4 h4 j& Q) w( l; Q- e
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
- P; K# J! \5 Q1 i( c" w法国术语,用来描述roundsman,或摇摆厨师是:
8 T$ g. H  z$ [/ f, v- Q& }/ j1 rA:Tournant   图尔南7 v( c- [0 F8 S5 H! A
8 u: n3 x1 k" |5 L1 h
29.Another term for the wine steward is:
. g/ N2 B7 c6 `" V+ d2 l葡萄酒侍酒师的另一个术语是:9 s# H- x0 o+ ?; x
A: Sommelier 侍酒师
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) R& A( \5 |6 W) ]4 ]30.Molds, yeasts and fungi are examples of a:
& }6 q+ {$ Q3 t9 f; c# Z( G霉菌,酵母菌和真菌是一个神马例子6 [1 s& m% a$ ~1 x1 l2 f# X! v
A:Biological hazard 生物危害( {  ^$ m- R. y# F7 }

" b4 J0 `* T% }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ M4 [! p/ g2 A  k! d9 G' `根据加拿大食品检验局,食品的危险温度区在多少之间:
2 K; \2 g% Y6 t. J+ {$ V! D5 B) F3 VA:40° and 140°F (4–60°C)     4-60度8 x4 _. h# K) o' X: ^8 M  w$ Y6 q

" M2 K9 E* O" Z' Q! V' O, n32.All bacteria need the following for survival:
# n& i9 ]+ H$ _3 Q所有细菌生存需要以下哪些内容:( P, s/ J( \# g" `. q1 I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?* R) F7 x; O9 }3 D" O) }9 I! `
以下哪项正确表示了HACCP体系的关键控制点?
0 z' \2 `0 {0 p9 l/ m+ s' RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % b# i3 L7 e7 O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 g2 c/ F3 t+ v4 D5 W
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34.Which of the following is not an example of a carbohydrate?# ]. y' C+ \8 h( ?7 @. h1 H
下列哪一个不是碳水化合物的例子?
3 J3 `0 W8 _$ E0 x$ R& o$ Z: Q- j6 mA:Essential nutrients 必需的营养物质1 [) w+ `1 ?* m5 H% X  o7 A* O
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35.The process by which a liquid fat is made solid is called:
  z4 {* }+ |" v% ^液体脂肪做成固体这个过程叫什么6 E! g  ~" H( Q2 w# F# W( O3 n
A:Hydrogenation  氢化2 v" G3 ~' A+ W( Y/ M. ~  a

: _% `5 }- }2 J$ j  ~+ }3 V36.Which of the following is not an example of a fat substitute?
5 B  d5 d- v9 \" G: R1 p: a$ a下列哪项不是脂肪替代品的一个例子
0 H4 M1 V9 y# ?1 [& T  WA:Acesulfame K  安赛蜜K表. m: k- e+ O" Y- x% z8 k
$ O7 ~0 h4 G' _4 S+ ~
37.Health Canada requires that a product labelled "fat free" contain:
1 W* h7 @* a$ M. k( y/ o$ r加拿大卫生部要求的产品标有“不含脂肪“包括:
+ f4 }6 I& a* _' O+ N2 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 A6 {' L/ U% c0 ^2 L1 U0 ~# v

4 ]$ e. y4 J  A4 Y; }# k# D38.Which of the following is not a problem associated with converting recipes?( I" R# I* w' ?( A  H
下列哪项是不相关联的转换配方问题?: z  [" K- j4 ~' T* C, l5 t
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:( [/ w% y; K0 [* Y/ a
从供应商采购的物品的品质或成本叫什么; P& b! ]# G1 T+ A' W8 B! z; i- v( L
A:As-purchased cost 购买的费用) L) y, y7 s* H' D0 E$ h
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 A4 o! e% [9 M! p# h在新货到来之前用于日常所求的必要库存量叫什么8 w1 H7 C4 u( S" K3 c" `
A:Parstock 基本日常最低库存
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4 S( B, E* M7 f  G2 v8 [; a# ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ m; [, V/ \* n& ]4 r( ^2 P下面那个缩写是用来表明正常库存流程?9 L# F, X8 f" @+ {9 ~
A:FIFO=FIRST IN FIRST OUT 先进先出7 S+ w8 r2 X9 E5 z$ v5 `  ~9 m

1 o# Y, \1 O/ z* q) u42.Which of the following knives is used to turn vegetables?6 E" x+ r8 R9 r* t! P  I* w. ]7 T
下面的那把刀是用来打开蔬菜吗?# I+ @% H- E. H. B: F( e
A:Bird's beak knife   鸟嘴刀, o! q- f/ W1 \% Z$ O+ b8 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ _2 M) ]! d  ?9 E1 b
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43.What is an instant-read thermometer best used for?+ c( L9 W3 S1 u- s( H9 D8 l
即时读温度计最好用于那方面?. r& @, d. I$ [7 s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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& k9 R9 i: \8 ?4 d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& B) G9 u- I! B; q1 a3 _下列哪些金属材料受热均匀,通常用在铁板而且非常重
* o3 B$ o' w9 Z" y) K- iA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& Z, ], W; ^/ s. ]) ^6 p0 x哪件装备下面有一个可移动的碗和一个S形叶片?' e3 A% p5 C- y6 H. f% ]
A:Food processor 食品加工机; c& R$ b) H& p9 e2 C3 C2 H, Q! ]# Y
http://www.google.com.hk/search? ... iw=1263&bih=572
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3 }' Y9 k7 m! b% V46.Which of the following is not a rule for knife safety?
/ B" O: W! N: \下列哪项不是用刀的安全规则?
' I: \8 j0 y- v) P" {, cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& c! @! v& p3 r  z' e- ]
, w7 n$ [7 o. U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 _7 v5 ?. Y* i, H把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 ], o. X8 F3 T8 S  f  b" u
A:RondellES 0 n6 L1 Z+ w- z% F2 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
( i2 N4 a  |: e+ @下列哪项是切成小方块用于汤的装饰?  h6 m( y% g! n2 E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- U! h8 x0 S- z$ t& b% U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 \6 m8 E) l" X& l
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!!——- c% G2 s/ C" w2 e( ^9 f
A:Gaufrette 3 p' [( f- `: B, M$ n" m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. F1 G& r" [( w) c8 Y7 y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ m* \) G3 L+ Z7 I) @. S8 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 C; I9 r$ f- a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: j1 m4 Q# a, y0 v4 ~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)8 D8 x+ I* o% b* h+ `
A:Cilantro 胡荽叶 香菜4 [7 I4 M, z8 o7 x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# m- g) Y2 F/ G! u, s7 Q. x

. g7 h5 _! v, r1 L; d( q60.Allspice is made from:
3 ^0 f5 q( W6 _# j  k 多香果,  多香果香料是什么
' d" k* @7 c' O- C: ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ i. d+ E/ y7 x: p+ Q* LA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
0 r8 g1 P: Q; m: N% y: a. n下列哪些是用来做香包德épices?% s. `7 P+ M2 Y9 z
http://www.sachetcatering.com/7 m, @' B4 `( w+ H% M0 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: Q4 C8 h  U" U6 b% N5 K

2 a* I; F' d4 j) U62.Which of the following condiments are not soy based?% o, @1 c4 M; h0 e
下列哪项不是酱油调味品的?
- o( N7 ]% y# Y5 M& cA:Wasabi 日本辣根7 g- O  X6 D0 H7 b  J
  u/ O1 E6 S2 [# ], i$ a7 a1 U5 b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' D4 J/ t3 M- t2 N8 S0 R
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:
( z) a- k3 c# ^. x( `  `7 RA:Pasteurization  巴氏杀菌' \" Y. C# M* d) ]& ~; a8 r5 H

7 j5 y  x! m2 f% n( ]7 p5 |9 P9 k64.Which of the following steps is not the correct procedure for whipping egg whites?
2 x1 \8 W9 e4 d4 ~# m) U下列哪个步骤是不是正确的蛋清搅打程序?
4 P8 ]9 T: @  N6 D- ~3 {+ w. |A:Allow to rest before use. 允许休息后方可使用。! O1 _4 i) o. @1 N/ n- _5 D% @
$ F& B0 D4 k9 [5 Z) t) W2 k
65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 x( x2 L1 Q7 [+ r" E8 ^A:56g and 63g 56克和63克
6 s/ ]3 f( {4 H3 [
0 [1 z+ @! I1 Z$ a1 @6 _* X) K66.Evaporated milk is a concentrated milk that is produced by removing
7 E; y4 K. S) B炼乳是一种浓缩牛奶 是去除什么做的5 y' n9 A3 R: D' o) n6 a
A:60% of the water 60%的水
: h: Z! t7 @/ |+ a& v
7 C- P% K$ h9 ?67.A method of cooking that transfers heat through a liquid or gas is:, R; K( f" x: ^# h. f3 n# j) Y6 f
一种烹饪方法,通过转移液体或气体是:% W  e! r4 W, h
A:Convection 对流; T8 ~) L; Q$ u0 p; A& ^. y
7 `$ m( {1 L7 t+ S$ d5 M- R
68.The cooking of starches is known as  烹调的淀粉被称为
# k5 K) S8 A; G- Y. \' e4 qA:Gelatinization 糊化
! H* ?! ]5 L$ s6 }) G0 ]% v9 h0 s( i) P( T. }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  A% l" l* v& D
A:Braising 烤
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$ n7 P, [( D; ^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:5 R6 m" p! u; P; b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( w+ }7 f0 P5 ~0 ~3 H- }5 S. O" O; }" |. ~7 _# M, a- h
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1 Z3 H+ K& D1 F" d5 [
A:Fumet 原汁* a) I0 X8 S* F( a$ y# D  C) [0 [

' E6 d9 U' a. {, T/ L. v4 u72.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
& a2 D% o  }4 [4 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) z+ h! ]; S/ p7 H
! O: \. U2 }( p& F
73.Which of the following is a principle not used in stock making?
$ c; U/ S$ e: t* Y8 g" {下列哪一项不是用于制造高汤(低汤)的原则?5 \9 b+ L+ E' u: B# Y
A:Start the stock in hot water.开始在热水中操作: M; V/ k! ~: t0 o, ^0 ]7 r
+ T2 e' C5 a& Z5 c
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1 g; \: I  m" b
A:Remouillage 法语熬汤
1 g2 Y/ |; f- ~3 {( ^http://www.haibao.cn/blog/post/176242.htm
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