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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。" w& |/ t! {6 o0 c
2 F3 n9 E9 }% Y& e, t# t! m9 ]
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。
: ?" D) Q; d6 [8 W另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
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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) p4 G& N" K6 ?
1.Which of the following methods should be used to determine doneness in a New York steak?  S  R/ X7 W8 i* 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)! i3 ?5 |6 S0 V5 y2 P) p* U* e
A: pressure touch. 压力触摸# ]! V! n  M, ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 d( ]0 w" N5 M6 j- R  m
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) j2 j: L' G" d+ p
A: acid  食用酸
0 V( y! ]5 d3 M7 t- k3.Vegetables are major sources of which of the following nutrients?
  H' j4 u( V. p. Q8 T蔬菜中包含的主要营养有哪些
9 S$ D$ H  L1 l0 S) N' X: vA:vitamins and minerals. 维生素和矿物质。
- a% Q" W5 u/ Z4.Cauliflower is commonly served with
. H$ ^4 O  W* \花椰菜(菜花)最常见和那种酱汁搭配! X; L1 s1 L9 T: G1 `( e
A:Mornay sauce. 奶油蛋黄沙司' g9 d  Q2 s6 q0 G2 @1 B# k3 l2 l. q
5.Which combinations of products are found in pie dough?" `& r' ]* v! ?  d# R$ z
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 M" a( i1 o( z! Y' Z' ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# {7 ?) k" O/ I: B  Y! y& b6The French term for mussels is 法国语青口(海红)叫什么, l$ [0 X- x8 }  _$ M8 J# s2 T7 X
A:moules.法语青口,海红7 o% m$ g% g( C, e$ B# o' k/ _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! `% I3 }8 d% {) Z# gA:faintly fishy. 稍微有点似鱼味
# i9 s9 i9 H" C6 ~" s  K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  a+ v  s. w7 e: UA:2 days. 2天# |* C' J, Y0 Q; Y- T
9.What are the principle ingredients in ratatouille? * k1 F. J- ]$ ]% O3 f
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; B% q& S# k$ mA:Zucchini, eggplant, green peppers, onions and tomatoes
* w9 n1 |8 m8 F6 G* y3 s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 d0 q" ?. a  I3 G" r7 p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 _- A( Q- W* }& U* F/ |) E  b% V
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 x2 j; v, D( T) t! {大批量烹煮食物要在20到30分钟内
+ m$ a6 _( h' V* l9 r; N  T" T" f11.What person has the authority to issue a Health Permit?, r6 q, |% h3 F9 C8 |$ b1 U0 d
谁有资格颁发健康证(卫生证)。
- l6 U! S. K! w+ [) U/ oA:Medical Health Officer.
0 A. ]7 G( d' N: ^: z医疗卫生官员。! v& k6 f  s' L9 E, N6 ^# q5 H
12.For what period of time is the health permit valid?
7 A; x, `0 O& L- s3 A健康证的有效时间是多久?( O: ^' z7 K0 I& G$ k8 R# o7 u
A:12 months.12个月8 a4 ~3 S7 t$ B" K' ?* s
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, P9 n  P/ k8 D- ]在食物和饮料准备区,通风系统换气的标准时什么, P& o" q5 g# O+ D
A:08 times each hour. 每小时8次; e( ^% D7 Q/ |  ?2 p- y
14。The minimum temperature for manual dishwashing in the wash sink is
5 E+ D' r& H& }! q, Y" s' Y0 g手工洗碗,洗碗池的水温最低多少度?
0 _2 y! N2 E( AA:110 degrees F (43 degrees C). 43度8 _& P, G& d' O  Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 s3 L# \) R0 V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 Z) D  P- g, w( g# a& h
A:180 degrees F (82 degrees C).  82度
7 v+ O! E: q9 G7 ^5 g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. ~$ e8 Y; R3 L& F' z: M& I+ e/ f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  ^1 {( K  `* e7 {; K
A:en papillote.  法语自己理解. m# x8 I: U- K. T! v( N3 y7 o
17。Wing or Club is considered a3 S1 o; G* g! P& u( M
翼和CLUB 被看做是一种...5 _* X# b2 R1 K+ T+ h. b6 C! D
A:Bone- In Cut     带骨切4 {2 ?7 j) [  b  j
18。New York is considered a   纽约牛扒被看做是一种
# @( F* t; k6 F1 g+ B% u* B$ b% JA:Boneless Cut     无骨切
$ u; I- T! g6 Q3 b19.In general, a court bouillon for freshwater fish will contain3 Q* k0 M, P6 S6 |; @0 a
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
( K' O4 i6 T4 [, O% {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; \5 B' V( K3 h9 Y4 h: J9 q9 Z
和做海水鱼同样数量的调味料和香料
' |" H8 Y& b6 b20.Anise is very similar in flavor and appearance to* k$ e4 [4 G8 \0 P8 M+ i" v: S
八角和下面的那种原料有相同的味道: H6 }, w: T- ~! i/ W/ I6 A. P
A:fennel  茴香0 L( Q, H7 g+ Q8 Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves# G" }, x0 s4 N, A9 A6 N! ]0 R
下面那种原料更像大葱且有平面的叶子- j# h2 P# |. z% ^4 T& F
A LEEKS  似蒜葱 (这边人叫京葱)$ W: T0 G& Z7 I8 n# Q( r
22.Which of the following cutting shapes refers to a small dice
3 H& o5 C4 o. A9 d* Q下面那种刀切形状指的是很小的粒(末)) _' c" P' X& f! V/ c  c# v* S: D
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 Q( B( B5 a" @* ?, y
23.Oil is added to the water for boiling pasta in order to" F- y( b  M5 q7 z7 L) V; E
向煮沸的pasta (意大利空心粉 )中加油是为了+ j) n0 T% {2 o0 ~# S9 V) c  c
A:prevent the pasta from sticking and to minimize foaming action.
. P. N' s6 `: _- D3 Z防止面条黏合并降低发泡。
9 n! ^7 L+ E2 |2 H$ x$ D24.Which pasta dish features pine nuts and basil?
3 u- z' c1 j$ ?7 I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 A5 C( E/ g  P3 H
A:Pesto.一种绿色的意大利面酱
4 h1 N' {. P7 t2 c0 Q: l% \5 b) F* ehttp://www.tianya.cn/techforum/content/96/563836.shtml! U3 V2 ~* |8 D& o3 ]( l

" N/ b% t1 z* [) U25.Which of the following is a spring vegetable similar to spinach?7 ~8 n; h: l" d4 t
下列哪项是一个春天的蔬菜类似于菠菜?
: P, y( ]$ w, s4 K4 r8 X5 AA:Sorrel. 酢浆草。
  T4 I( Y( ]: J: r+ u9 g) jhttp://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?
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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:. p6 n9 D% L& j! n" I/ k; |
哪位厨师最早带来高水准浮夸的美食
5 l( k$ S; l8 b/ O/ }AAntonin Carême 人名 安东尼·卡罗美# P9 w, m5 H) k# [* F8 A7 S
9 m6 Z# x  z1 B& x8 }+ A/ V: F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& W, n3 Q+ X+ e* q# x  L2 u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ n7 A; R( N/ }# T$ x# w; ~1 U% `A:Cast-iron stoves         壁炉
, H; F3 W! r- }& a" fhttp://www.usstove.com/products.php?id=6# b6 Z  D- _- G/ u6 v+ k

9 ?# r/ O/ D9 H28.The French term used to describe the roundsman, or swing cook, is:
8 R+ j5 Z8 ]& }" R法国术语,用来描述roundsman,或摇摆厨师是:
  _5 M, K+ H. h+ {# t5 qA:Tournant   图尔南
1 o$ P% v/ S: w3 q0 E: _$ i% C3 b& @' O4 n" ?$ C/ L6 _
29.Another term for the wine steward is:5 s* X  E% S, M/ T! I# q% a. E
葡萄酒侍酒师的另一个术语是:
* u  v4 o( ?( M7 |! \4 _A: Sommelier 侍酒师
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" y' L' N2 a) a. e- f+ [( u30.Molds, yeasts and fungi are examples of a:
) C+ X- q5 e: E/ ^9 w6 T* h2 R霉菌,酵母菌和真菌是一个神马例子
1 I( C( l3 j- f! HA:Biological hazard 生物危害
$ B  c/ V7 V: J3 `* Q0 Q5 H4 y, J1 S0 G* G% D4 j* q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 [4 h8 T1 Q, s2 [1 v! ]
根据加拿大食品检验局,食品的危险温度区在多少之间:8 B$ q0 p! [# M' v# [
A:40° and 140°F (4–60°C)     4-60度$ P, d5 M1 b* ?  W$ T; J

8 g% p. I* \/ V! d: p, p32.All bacteria need the following for survival:
8 O# [! x6 B  Q* a% Q所有细菌生存需要以下哪些内容:
3 |( o* N: i& e' n/ _5 PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, t" f; b2 J: X9 f6 J+ ~& Q6 `) h
9 h" @0 ?$ U8 k9 L: d" d1 K* p33.Which of the following correctly represent critical control points in a HACCP system?
) a1 Y6 z6 t7 O+ B7 Z4 E3 f% [以下哪项正确表示了HACCP体系的关键控制点?
8 q( B7 f2 \! C8 ]8 B* Y; t1 |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  z' J$ |7 }+ W, B- U" o" y. {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- W3 s  H( y7 R$ J/ p
4 I2 A8 N) L  p" W$ k; s/ c34.Which of the following is not an example of a carbohydrate?
2 c' n6 }* V! i7 B. H1 m下列哪一个不是碳水化合物的例子?" I# {/ Z% `, H" S
A:Essential nutrients 必需的营养物质
! V2 {0 O* x$ c& f6 z8 w$ P
$ I% B4 ^$ G/ a1 N0 n. d' e; R35.The process by which a liquid fat is made solid is called:
5 j2 `- ^  @% ~- a7 {0 s液体脂肪做成固体这个过程叫什么
4 F; ~  D! l, H/ [# U- b" u. HA:Hydrogenation  氢化! s* ?$ s" @7 f2 d

1 n1 [  p& i8 ?  r/ U9 h! v4 `36.Which of the following is not an example of a fat substitute?0 h5 C' b( A, {6 @5 ?
下列哪项不是脂肪替代品的一个例子
9 }! W8 a( k9 ^: N" |0 W3 _A:Acesulfame K  安赛蜜K表
. S$ h3 {4 r# T, F& R1 ~* Q# B7 h! x" d6 L
37.Health Canada requires that a product labelled "fat free" contain:0 u5 {( Z" @7 R' e
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 o" j/ W/ o, y  {  ]* U+ uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; F$ r8 g+ v# G# n4 O( N5 y& o8 }$ d! ?" @: m1 z% E: {( j
38.Which of the following is not a problem associated with converting recipes?
) X# Y1 p4 Q( {' F下列哪项是不相关联的转换配方问题?4 q, c5 F7 |  \( r' p. }
A:Unit cost 单位成本
! n8 }. E  V! B' |# h- J6 M4 P- O
6 T! a, @& @3 g1 m5 F: I( o39.The condition or cost of an item as it is purchased from the supplier is called:
3 A# A$ F* B% t- y  Y! G# x从供应商采购的物品的品质或成本叫什么
' g0 W: [5 V6 o, @A:As-purchased cost 购买的费用
  H4 S- c2 `) F7 e  r3 g% a. X, s% u" ?5 s8 f+ |0 Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:$ w& C; N, p" p$ q* e. J8 h7 R
在新货到来之前用于日常所求的必要库存量叫什么7 K) O# s' d+ L6 Q
A:Parstock 基本日常最低库存
9 \% W5 g6 _* F
7 y1 d  ~8 L) ~3 n  [& O  Y41.Which of the following abbreviations is used to describe the proper rotation of stock?' {. x1 p, ]- R2 M) e3 z6 _/ h8 T9 x
下面那个缩写是用来表明正常库存流程?0 x, a* ~6 B" u2 |
A:FIFO=FIRST IN FIRST OUT 先进先出
7 C% @, |  J0 Q6 V% j& o* w6 x; G( v& G  k0 L7 V% k
42.Which of the following knives is used to turn vegetables?$ x( y, f' {: i* y1 r$ }2 P
下面的那把刀是用来打开蔬菜吗?
2 y8 S6 Q. u+ u3 @( M9 t6 [8 ?0 PA:Bird's beak knife   鸟嘴刀
# w4 ]6 d3 _6 R6 g5 lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 o  c, Q* j" D
1 Q( z5 p+ \" C$ h0 Q6 N( P43.What is an instant-read thermometer best used for?$ E% Y1 D0 N* O' {
即时读温度计最好用于那方面?- P" ?' d2 ?9 d9 Q' n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( o/ H. ~7 K% k& t1 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  @( s; }# c6 _% @1 s, B下列哪些金属材料受热均匀,通常用在铁板而且非常重6 z* ]5 n5 W6 n2 t% c4 M0 ~
A:Cast iron 铸铁
; Q0 X0 w2 N( G, J4 r/ O( Q+ f( g9 n5 F/ ~8 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ \( D9 \6 z. I6 p
哪件装备下面有一个可移动的碗和一个S形叶片?
; j6 u3 d. X4 b. ~  \  T( X& bA:Food processor 食品加工机# V  j& y6 p+ k4 j( M% Y* W
http://www.google.com.hk/search? ... iw=1263&bih=572! b$ g0 M% _4 W" F' E

# s1 {+ p1 `" a9 @1 m2 A7 G46.Which of the following is not a rule for knife safety?
, m5 n  D9 \4 ?: B* }* z下列哪项不是用刀的安全规则?: Y4 J) a7 ]  w1 X4 g7 {8 a, A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ p, p% R$ p9 T0 B' h8 h
# p7 \. b# Q; {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: U- u! u2 g1 }8 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ f0 X1 l+ J# D1 L2 d2 g
A:RondellES ' T1 Y! t, K2 y7 k- _( M9 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! K' j8 b1 a. G

, V' U  S  E7 {9 w% Z48.Which of the following is a diced cut used to garnish soups?- r5 t, R/ x6 O( t5 g1 y% T
下列哪项是切成小方块用于汤的装饰?/ @0 G9 w3 Z2 o5 C- k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" _$ h3 |8 x" S) B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 v. u) |' t! L8 H" R: S3 X# 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!!——& X* [' M! l+ ~9 C7 H$ g
A:Gaufrette
7 ^2 R8 P' k& _5 d' qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! [2 ~! c, ^# A% ~8 b0 ^* y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! m8 Z' `! B3 ]; G; Y" M* SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) C) B( ?4 `! W5 l" i9 Z0 W' s& U( C0 D. |$ A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 O% Y( r4 a% s! U* z, M0 u
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)
9 G" Y9 M" ]& ]+ a- ~- ?A:Cilantro 胡荽叶 香菜# e6 }- O, {. @5 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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+ Z; x4 _/ S* c7 o8 S4 \% K; }- ~' x60.Allspice is made from:
" _4 a# _8 j, U1 y 多香果,  多香果香料是什么+ G: ~& L9 m9 t, g) k  E) o. ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- n" a9 H  t( Q6 |
A:A dried berry 干浆果; |- K* i5 h0 C. V# H. @! ?  }8 W7 j

- n" @! |7 `  q8 @0 q61.Which of the following are used to make a sachet d'épices?0 U4 `" C1 t6 c) p" `
下列哪些是用来做香包德épices?
& G5 ?5 {% l# bhttp://www.sachetcatering.com/4 M  L8 c/ w  ]- F7 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! Y& [. g8 N+ |; y9 X: g0 [# Y$ z. p, u4 [$ ^
62.Which of the following condiments are not soy based?1 x: v* c; ]4 S" b) j; W8 f" a0 I
下列哪项不是酱油调味品的?
' j5 S: x- V( b# y0 W4 W( L; b5 t6 XA:Wasabi 日本辣根
7 a2 `! c) u, I- Y; M' w( m; V+ Q( q& d' k$ m$ P. w6 X
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% K% l) j! D6 C1 Z7 R9 A: K) D
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:/ R. S1 F4 M1 Z* e  @* {2 N) q8 z9 A4 \
A:Pasteurization  巴氏杀菌
  {! r! `* f6 y* e7 a( P" O
- ^/ V* Q! @+ m( B& o0 e64.Which of the following steps is not the correct procedure for whipping egg whites?) y8 ^3 G1 X/ K$ k) j0 U0 O* ~
下列哪个步骤是不是正确的蛋清搅打程序?
7 z; {! n* ]* I8 S' ~0 f% _  qA:Allow to rest before use. 允许休息后方可使用。. q. o# W4 ?$ v8 Q# T5 u
8 l( e: F+ R; z
65.The weight of a large egg is between:一个大鸡蛋重量介于:  q. e. f! b$ r+ V
A:56g and 63g 56克和63克5 k- z* d8 a% @/ R4 c
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66.Evaporated milk is a concentrated milk that is produced by removing& O+ ^8 u8 B2 [% v- G! R
炼乳是一种浓缩牛奶 是去除什么做的/ ]3 A( K- _# e9 i
A:60% of the water 60%的水. i2 L4 V/ |! l

) y, D# T7 P, R: @* t' ~6 M67.A method of cooking that transfers heat through a liquid or gas is:+ s6 `! p/ O# t7 B6 _, X/ Y" ^! b
一种烹饪方法,通过转移液体或气体是:, N! X( O  B5 Q, @
A:Convection 对流! l# X& `! A2 ~+ |7 x# U
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68.The cooking of starches is known as  烹调的淀粉被称为- A3 o' C, @+ T4 ~
A:Gelatinization 糊化0 C9 {& w# y  f  P; k4 j
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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?) `; L; l/ a1 ]% r
A:Braising 烤2 A. s( D5 g$ ^& f2 _
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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:2 I9 i# X& r' E1 q+ p( z: T
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% ~# D+ Q& h3 m8 s- ~
A:Fumet 原汁% ~/ b$ ^- j: g  d, ]+ Z5 U% Z
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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% y/ s; B6 `  K" N7 r0 F
A: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?
( L1 A) [( S3 n下列哪一项不是用于制造高汤(低汤)的原则?+ m$ r$ s! E' r; f$ F; I0 Z
A:Start the stock in hot water.开始在热水中操作7 ^7 M8 V, f5 m0 o+ M

4 o& |7 t& C' a, |0 u/ F) ]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# l, b0 @% x) ?, Z$ ^+ b
A:Remouillage 法语熬汤' b/ c  p, l" o- e" N
http://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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