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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。8 z7 l3 y. ]- Y& {4 F" Y
  \/ c+ o' y. M/ f  x
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。
& L4 x7 ]6 G# R* H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
. H/ T% R& m8 ]8 \; k1.Which of the following methods should be used to determine doneness in a New York steak?
4 _# m! d* W! |* I3 y8 {9 j% P1 {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): I/ o& ]) v/ c& l/ K, d0 s
A: pressure touch. 压力触摸
# U& t9 @1 K& m: {% a, s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 x1 m+ z: Y  a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
- ~9 w, M- ^6 k: o% pA: acid  食用酸9 \% c0 f& c( ?1 \4 G8 Q6 g* F
3.Vegetables are major sources of which of the following nutrients?/ H% r7 x% A! Q
蔬菜中包含的主要营养有哪些3 Y3 R! H0 n% }9 g# X
A:vitamins and minerals. 维生素和矿物质。- y. [0 n; w. e8 l: s
4.Cauliflower is commonly served with2 |$ Z' U) v. w8 I9 m! E
花椰菜(菜花)最常见和那种酱汁搭配
( K+ J* y5 H& d: Z. o+ p9 yA:Mornay sauce. 奶油蛋黄沙司$ ~6 U2 q6 k( \+ O
5.Which combinations of products are found in pie dough?6 b. s; o7 Z- |1 z' w; b( u
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 f9 B6 W6 M9 k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* \# J+ _) ?) u4 v' m# b$ b, \
6The French term for mussels is 法国语青口(海红)叫什么( A& _7 @0 M! \' k, ^; Q
A:moules.法语青口,海红$ B. D" E9 P, T; `* r+ X3 X" [7 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 Q/ b9 v6 V+ ^1 h( J
A:faintly fishy. 稍微有点似鱼味
2 H$ c* c" J; e8 B0 r( Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 C( E0 H' o4 k% rA:2 days. 2天( J# S# [" N+ Y0 R
9.What are the principle ingredients in ratatouille? 4 G- W  P, r) G% R+ T: {$ n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 ]6 A) X( h; H6 ~4 g& a% r
A:Zucchini, eggplant, green peppers, onions and tomatoes
: J; U0 E2 {- `5 O2 J' K) K7 n+ e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% O( T8 Y% W! F; j7 }! `* _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 N+ b7 }5 y/ a- m0 J" KA:cook food in quantities that will be used up within 20 to 30 minutes.+ a  }9 T3 _, p, J8 W
大批量烹煮食物要在20到30分钟内
, P$ Q8 |  C) c8 c0 O/ Y. o  D11.What person has the authority to issue a Health Permit?
* d& T/ I' `8 @. r0 h2 e5 r谁有资格颁发健康证(卫生证)。- F0 m6 k1 q5 O9 ?! f6 ?4 z, K
A:Medical Health Officer.
: C' u6 P) _& Z6 w9 X1 c医疗卫生官员。: T# H) ^+ i) T2 b, z( F
12.For what period of time is the health permit valid?
8 Y% V- e( ]( g/ i& }8 L/ A( P健康证的有效时间是多久?* D! v9 I% k% E4 h# b' O
A:12 months.12个月
# h9 ^7 N. m6 a: c13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 e$ `  R7 X( ~6 @
在食物和饮料准备区,通风系统换气的标准时什么
; C2 X, Q+ D5 ]: RA:08 times each hour. 每小时8次
+ E. Y2 t7 B, d! N$ _- ?14。The minimum temperature for manual dishwashing in the wash sink is/ ?7 `8 v9 ]1 X) P3 h9 o5 N2 a; F" o
手工洗碗,洗碗池的水温最低多少度?
  a3 O, q( M8 T1 B0 lA:110 degrees F (43 degrees C). 43度" \1 U$ ?4 m; [
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( I/ V* o5 j( L- E# I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ F$ C% {3 v2 S% G5 D; F
A:180 degrees F (82 degrees C).  82度
/ ]. U$ }1 K+ N! ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ L" ]/ p  y5 R) K# Q- s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 o8 O5 O8 y, y! [, H! L: _1 RA:en papillote.  法语自己理解( b! v! N' Q) Q$ c) U
17。Wing or Club is considered a" P% o7 C; a  h* q6 M) J( T
翼和CLUB 被看做是一种...1 i4 t8 i, {4 a: t- @
A:Bone- In Cut     带骨切( h+ K) U5 t# ~5 ]
18。New York is considered a   纽约牛扒被看做是一种
1 o+ b. o0 m8 S9 UA:Boneless Cut     无骨切
& V* T: M6 b# X4 S. W3 c- B19.In general, a court bouillon for freshwater fish will contain
$ N! b" p2 `7 t4 u, ]1 k3 @* j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
3 C7 V/ Q- _: z# H+ sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  `: Q% Q5 a3 k4 r3 l
和做海水鱼同样数量的调味料和香料
  }0 ]5 D+ T5 M% o0 F" l5 w: ?20.Anise is very similar in flavor and appearance to
8 @4 }$ G  B" S$ y八角和下面的那种原料有相同的味道
: p9 r* k# c/ x0 V8 VA:fennel  茴香- h5 ?5 I9 ~: M  i) u. H9 M( z9 f: \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: E. p7 `0 z( l3 @
下面那种原料更像大葱且有平面的叶子
% c8 }; D3 n7 b3 k7 QA LEEKS  似蒜葱 (这边人叫京葱)5 A3 w8 c: `% ^2 T
22.Which of the following cutting shapes refers to a small dice
+ @9 a; |7 a1 m& z" X' c6 N. e下面那种刀切形状指的是很小的粒(末)6 d8 [" F' e9 X
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) h/ j# b$ y( e$ M% b; C8 R3 |/ i
23.Oil is added to the water for boiling pasta in order to
- U6 N, c! C" T6 k7 J" `2 J向煮沸的pasta (意大利空心粉 )中加油是为了5 K; G. A5 z7 ]- j
A:prevent the pasta from sticking and to minimize foaming action.
2 z0 P/ O6 M) \: e9 h防止面条黏合并降低发泡。- c+ O5 m! G7 S7 o5 k4 q
24.Which pasta dish features pine nuts and basil?
! Z7 w, f8 Q# T3 _下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ b( J0 A+ G4 F2 [5 L; HA:Pesto.一种绿色的意大利面酱
" _- d$ R1 w5 A! C& V5 S6 E- _http://www.tianya.cn/techforum/content/96/563836.shtml
+ [7 X5 y; w4 S
2 w8 I+ @/ i' Z0 y25.Which of the following is a spring vegetable similar to spinach?
4 H6 b& v0 v2 O7 h2 \3 V& K9 Q4 g下列哪项是一个春天的蔬菜类似于菠菜?
  R# a" m( @. W3 a* R5 PA:Sorrel. 酢浆草。  Y1 q/ b: o- |; ?
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:( T* F+ R& B- _: A9 x) Q+ m; ~" {
哪位厨师最早带来高水准浮夸的美食
$ v. N6 I9 C: ]9 }2 s/ RAAntonin Carême 人名 安东尼·卡罗美  b- h7 V. L' g  t

" G- j" ]. x" b3 S, s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! c+ U& b  \' y$ h6 Q. h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 {) v5 ?  V/ c& `" U# F- dA:Cast-iron stoves         壁炉1 A, D$ M9 J( z7 c' x7 K
http://www.usstove.com/products.php?id=6
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, e& }& W! ], ~' t6 t: n; u28.The French term used to describe the roundsman, or swing cook, is:
' m; y2 L5 v6 [9 Q+ e法国术语,用来描述roundsman,或摇摆厨师是:
. s( @2 l, e' Q) Q" s& y$ SA:Tournant   图尔南
% [& ~6 I5 g8 b% o5 b/ g" I/ C# w# A4 x! R5 f. E& r
29.Another term for the wine steward is:9 D0 T7 a. D$ D+ |
葡萄酒侍酒师的另一个术语是:* U, s5 v2 ?  E- Y5 e
A: Sommelier 侍酒师
) B% H+ H3 d& a- s! {! w8 |
- c7 v! M- m8 f/ r9 u30.Molds, yeasts and fungi are examples of a:8 y( U; P+ c: b: T9 V) [$ d
霉菌,酵母菌和真菌是一个神马例子
8 A; n; P8 U) ^- `0 }A:Biological hazard 生物危害
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2 ?6 c# ?& G( F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& {  u6 R+ F8 J) P根据加拿大食品检验局,食品的危险温度区在多少之间:1 J% S' d& q" P% o. K+ T
A:40° and 140°F (4–60°C)     4-60度3 o$ N0 p9 }0 \! O# {
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32.All bacteria need the following for survival:
  ~! L9 F1 I& m3 ^5 |: |1 y2 Q所有细菌生存需要以下哪些内容:
# @7 C9 O  q$ \. lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( w' K% F6 f5 T

- p$ @. A4 Y/ p4 K5 o33.Which of the following correctly represent critical control points in a HACCP system?
' q" _9 V! G3 \3 \. O- n2 z以下哪项正确表示了HACCP体系的关键控制点?! \3 Y( P$ \7 H3 e0 s8 }
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 E7 h/ C5 u+ {4 J) Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 i* G8 ?- ~, h! v+ \3 X
* f1 d. Z" Z7 {+ n8 v8 k
34.Which of the following is not an example of a carbohydrate?- Y: k% ]! \' G
下列哪一个不是碳水化合物的例子?8 v- ~; |3 D' C. A# P/ s
A:Essential nutrients 必需的营养物质
: o- T6 f$ u; x. ?, K2 w4 `& L1 N0 X* R! W9 s
35.The process by which a liquid fat is made solid is called:+ t& U7 w; @' D  B4 j% Z. d
液体脂肪做成固体这个过程叫什么3 L5 V1 W7 L) y$ ?  ]
A:Hydrogenation  氢化
6 C# Q! Y2 E8 ^; l* a' ~1 {: H+ }6 W3 b# i2 `* Y4 D4 E( Q4 `2 `
36.Which of the following is not an example of a fat substitute?
3 F8 H% N2 u  g' l! o( z2 W4 k下列哪项不是脂肪替代品的一个例子
  S  H2 ~* X% {/ b! E& \: c/ PA:Acesulfame K  安赛蜜K表
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" D" P( g& T, }; d2 X5 }# B. |37.Health Canada requires that a product labelled "fat free" contain:
% V5 x5 Z2 f5 |, y加拿大卫生部要求的产品标有“不含脂肪“包括:
7 S7 ~7 W0 I4 d3 y! ~* @. MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ o! d4 _! l* f+ X9 l1 n6 H

* b/ t3 Y4 K. c& h38.Which of the following is not a problem associated with converting recipes?
+ x7 |  |6 _: e" l下列哪项是不相关联的转换配方问题?  X% D$ ^. {& j; c, N* v7 a" B
A:Unit cost 单位成本
$ |- e, Y% I9 X2 G. }# s* J- V3 t# R
39.The condition or cost of an item as it is purchased from the supplier is called:6 }( W$ s$ U. E/ n. o. E
从供应商采购的物品的品质或成本叫什么
& X5 ~1 f* ?) V9 y" I1 Q- g/ c1 C2 N- vA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 g, f2 _' N: [在新货到来之前用于日常所求的必要库存量叫什么
  X5 K3 t, J5 a1 H/ O: A8 k) kA:Parstock 基本日常最低库存
( i& `" }: p% }9 m
2 `( [. }& q* t6 m+ u41.Which of the following abbreviations is used to describe the proper rotation of stock?5 b' m) |. @5 N( W* a
下面那个缩写是用来表明正常库存流程?$ s, k% C9 o/ L# J3 l8 u# `% q' x
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?2 s9 a4 J. U: x8 \) j+ y5 J# K
下面的那把刀是用来打开蔬菜吗?
2 C- m8 p6 G7 u& T" f$ O! QA:Bird's beak knife   鸟嘴刀
9 E) n  i( v. Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ n: p) X4 U' D: A4 p0 y即时读温度计最好用于那方面?
3 j6 D  z. X5 \- cA:Checking the internal temperature of a roast 检查被考物品的内部温度/ }9 N) O0 [% }* Z
+ D- W/ K2 D' C% G  m7 I
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 k. W4 W2 T0 o( H- t7 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ H$ t( x. H* \A:Cast iron 铸铁
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' l, X, O2 R8 J. x8 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 v0 B( h. d4 n
哪件装备下面有一个可移动的碗和一个S形叶片?+ }6 h3 E5 d8 R8 v3 Q, V
A:Food processor 食品加工机
* P' b8 }* o$ ^1 i: Z/ _% i9 qhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?7 Y1 m+ A" F; A+ h8 B% k
下列哪项不是用刀的安全规则?
$ ^; j7 N, s" \( i7 rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 B# ?- X- l( {" G5 J

+ _5 K( J+ @  [8 _9 K8 j$ d- A" j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- P% G, s0 D: o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 o1 d- l- C5 c* H- O. GA:RondellES
1 |& f! J0 w3 z* L3 x: u# }/ Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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7 x3 A; o3 k% a+ z' l  M& R& B1 n48.Which of the following is a diced cut used to garnish soups?$ _* h9 J! O2 R: m: S6 Y
下列哪项是切成小方块用于汤的装饰?
+ T, O$ r5 g. r; X1 yA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ w7 c/ Q6 H( B# R% P6 ]7 q8 g1 h: i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ I5 k1 w$ y' I) t$ d" M: u9 n+ }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!!——
! m2 R4 G5 u1 F' }/ K( n1 MA:Gaufrette # Z' t% }- }: }9 Q( g" @. s( D
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  _6 y2 ^- R7 K6 _( imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 Q' G5 u' o! m; p6 A2 y$ O1 r! N4 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 _  [" J, }* w& c4 m
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ n1 j2 @) X, H4 ~7 H) `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)- i. Y5 b* F- L) J" a
A:Cilantro 胡荽叶 香菜: j- w9 U& B4 `" O1 Y  y2 {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
- u  c# e  W/ _2 f  `: m) E 多香果,  多香果香料是什么
* N3 v) U- q" a! w, qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ N& l. j  A! `- H# `
A:A dried berry 干浆果( R6 d8 [& k- V+ y" ^3 V- k. o' f8 S' l

, j3 D( p1 u/ d2 K! T  X61.Which of the following are used to make a sachet d'épices?
* p4 f0 h, ~' e# M  }下列哪些是用来做香包德épices?
* n$ W4 s9 X; U; W( b5 R' \) V4 u$ Yhttp://www.sachetcatering.com/' D1 s7 D3 U; u! d' V
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- B. Q4 ]- P: j0 g0 D+ ]3 p62.Which of the following condiments are not soy based?
8 P. w4 n& j. l6 }( t: D下列哪项不是酱油调味品的?
8 K) z* i+ {: o( z! [A:Wasabi 日本辣根
! u9 V/ {$ j3 [) j* K; h" i4 S. W, a( v. H" c6 Y  m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 J2 A+ _: G+ S& j- I0 L% N! 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:  I$ [8 {. X9 g# e) w; i/ f
A:Pasteurization  巴氏杀菌$ A" @  [1 _0 a. U: r6 G4 F$ b  g
6 B  y& p: n$ m5 F- Y( J
64.Which of the following steps is not the correct procedure for whipping egg whites?
( ]$ }8 j. j7 i0 M# T/ P" i7 X下列哪个步骤是不是正确的蛋清搅打程序?1 B# C2 g* x* [7 J3 v
A:Allow to rest before use. 允许休息后方可使用。
4 E" d; z# ]  K. C% z- {( {$ R1 e$ C( o
65.The weight of a large egg is between:一个大鸡蛋重量介于:, D9 {$ Q% p4 k  {# M; p! A$ x! [
A:56g and 63g 56克和63克4 v2 k( [; h, g5 g9 y7 t, q9 Q
$ t8 m' ?! a" r' e. s
66.Evaporated milk is a concentrated milk that is produced by removing# z3 J6 r2 E2 L. `* G4 f
炼乳是一种浓缩牛奶 是去除什么做的
  R1 @+ h1 c; x; M$ rA:60% of the water 60%的水8 z; ?* S' @5 I3 L4 V6 O9 K
$ a- b4 Q2 ]8 T8 ?
67.A method of cooking that transfers heat through a liquid or gas is:
/ z0 J1 n) W7 n9 I2 _' F一种烹饪方法,通过转移液体或气体是:- {2 O: N. m, D0 y: y) J% _4 b) h
A:Convection 对流5 s2 s; W& ]6 Y5 K* i$ m5 p" D0 n
+ o) U) V  Q: N: @' R
68.The cooking of starches is known as  烹调的淀粉被称为4 _! p: Y% q' v
A:Gelatinization 糊化
* ]8 |5 U  s0 i. ?- ~9 p4 m
& l$ @' `% u1 t2 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) J) o+ A- N8 a) q) ~/ kA:Braising 烤4 C' \" T7 _8 P0 @- [

* Y3 n  m6 ]" k- K4 d2 I0 n: @) Z70.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:
% S4 d/ y2 R1 ?" U7 WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 S5 d0 D( J) _. {% f

1 `9 S* J  d" I1 h1 G: j% @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
( C8 N# `8 b. |5 d1 W) x; xA:Fumet 原汁
2 g6 X. g% B+ G5 F
( a  I4 {5 A0 E& M72.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
; ?" U& j' E+ [' q  v" C7 `1 Q7 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( A! y% |/ x  C! \7 r3 K5 f4 X/ u* K. u0 h$ }
73.Which of the following is a principle not used in stock making?
& p- _+ A2 ]8 J/ D, u3 k; W下列哪一项不是用于制造高汤(低汤)的原则?/ f% x0 ~% E0 A; y/ O6 P9 o% P
A:Start the stock in hot water.开始在热水中操作2 T" r3 @# }, {

* h& ~' o3 x# e( S9 o' ?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
9 A6 ?; n* {  n$ r3 ?5 mA:Remouillage 法语熬汤
" v0 {, U8 o) V3 p% G# B& H1 E- zhttp://www.haibao.cn/blog/post/176242.htm
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