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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。
- G7 n: L3 f4 p( n. y% I
7 U$ z) W( Y. Q/ A% p: Q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。
4 e' e7 v  s% i" W# X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
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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
: m1 P* a( [% T- u1.Which of the following methods should be used to determine doneness in a New York steak?& F6 [. F9 L- L% h! K- A
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)
5 y6 {9 _9 p1 JA: pressure touch. 压力触摸1 H2 H! T  T6 _- r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 x) w5 u3 a/ X6 t. 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
8 y; R/ r/ ]4 p: ^% S) YA: acid  食用酸$ m, n9 q  y+ _# s# m& ]  A
3.Vegetables are major sources of which of the following nutrients?! {% `: J  w" @9 ]# j6 N
蔬菜中包含的主要营养有哪些
+ C! g$ I/ x) v6 }5 uA:vitamins and minerals. 维生素和矿物质。
/ D! Z- H! |1 V) U% n$ W4.Cauliflower is commonly served with! s6 x  J. F. I2 D
花椰菜(菜花)最常见和那种酱汁搭配: x9 X" f, N7 D' Z8 O6 x1 ]) S* m$ z
A:Mornay sauce. 奶油蛋黄沙司' U0 z: U$ j$ v* o5 f" V; w
5.Which combinations of products are found in pie dough?
9 C5 v6 t- X6 q! z' Y6 _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  X: P1 h4 w, n: A8 ?$ q1 F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 Q5 s' j9 O" n2 z0 J6The French term for mussels is 法国语青口(海红)叫什么
: }4 c1 ]1 I9 ?: x; UA:moules.法语青口,海红
; ?) z1 l; V- Q, u0 z6 t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) s! B; L+ g( [% yA:faintly fishy. 稍微有点似鱼味/ ?  K7 T! q7 h; p- ^. {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, L0 \, x4 n0 ^" ~1 J" E
A:2 days. 2天6 S4 P% F) N7 G* M+ G: b" p
9.What are the principle ingredients in ratatouille?
% b0 `  i; ]5 j. d' Z( p; I) q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 W  d& }% v) e* T) U5 D8 rA:Zucchini, eggplant, green peppers, onions and tomatoes5 r5 D( l8 m2 a. @" f5 ?$ t* m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( v: N8 A# G2 J5 S" i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 d( v) A9 a! {# o) jA:cook food in quantities that will be used up within 20 to 30 minutes.
1 c* U0 F" f* N大批量烹煮食物要在20到30分钟内" G, W. x$ u" ]" d2 I
11.What person has the authority to issue a Health Permit?
* n1 j; B$ Y; [- Q. t6 X0 S谁有资格颁发健康证(卫生证)。8 Z6 R6 Q/ \  G0 t3 D5 r2 d
A:Medical Health Officer.
1 a+ n! m( D$ {7 _2 n4 v5 o医疗卫生官员。
' S# I* F  n+ ^& S/ f8 }12.For what period of time is the health permit valid?$ f9 D9 V4 J' P# Y# n& D
健康证的有效时间是多久?
' ~2 t. u6 E# P! y: dA:12 months.12个月
+ [" Y& N6 [2 V+ H* q" `! y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( M5 z3 {+ |' g  c在食物和饮料准备区,通风系统换气的标准时什么
2 l: D3 `$ ?) c3 D) b" NA:08 times each hour. 每小时8次3 s) Z, \$ o8 }* }8 Z( i( X% |7 H
14。The minimum temperature for manual dishwashing in the wash sink is
2 T& z: s/ m  y3 m5 Z- `手工洗碗,洗碗池的水温最低多少度?
$ A+ l9 ]  o( r5 {! |$ {5 ^, hA:110 degrees F (43 degrees C). 43度5 D0 k2 l; |' w7 T8 A5 J* n5 w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- K/ H- ~9 A1 Q( a; I' v9 s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 @0 }9 M2 o/ ~; ~) K5 [1 r3 e3 t
A:180 degrees F (82 degrees C).  82度
+ V" l( I' d# R+ \4 }$ [* F  f16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  U/ H2 y( s! v0 A/ |) c: ~3 B8 C用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 T8 l1 D0 O0 d- ~A:en papillote.  法语自己理解2 @2 _; ]) \: k. g4 i
17。Wing or Club is considered a
$ r% G% Y3 j, V+ p. Y& b翼和CLUB 被看做是一种...$ B4 G- Y8 h0 a+ q- U/ ]7 _
A:Bone- In Cut     带骨切
$ b9 t: R6 w' }7 f5 @9 e' k% x18。New York is considered a   纽约牛扒被看做是一种3 G6 [; ~8 B8 z- q, b& s
A:Boneless Cut     无骨切1 {8 W) f8 y3 `/ l, m) _6 I  b
19.In general, a court bouillon for freshwater fish will contain
- i) y2 z5 P% E; ~/ |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
+ {* y% S: h% r; R1 K7 [9 _/ H% M6 WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- a& w8 K; o+ g( X) [3 [  O
和做海水鱼同样数量的调味料和香料
" x( q0 C5 K$ B9 z3 S20.Anise is very similar in flavor and appearance to8 e- T$ w1 v: q; X" q7 V5 a
八角和下面的那种原料有相同的味道+ q6 O$ \/ p- g3 x2 A
A:fennel  茴香5 O; w" s/ u5 t6 f  Z2 O9 f9 P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- q3 c8 T" S" S" I下面那种原料更像大葱且有平面的叶子
! Z& i! o3 M& G3 Z5 OA LEEKS  似蒜葱 (这边人叫京葱)
/ x- ?6 G  p. K1 n/ ?22.Which of the following cutting shapes refers to a small dice% G* ?" z' i6 T/ W9 k7 A& @
下面那种刀切形状指的是很小的粒(末)
+ n0 j, s! W. yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 e, \5 |( b+ E6 G7 x' X7 q+ [
23.Oil is added to the water for boiling pasta in order to
/ r4 L9 g7 X+ S  v' w2 O& y向煮沸的pasta (意大利空心粉 )中加油是为了
$ i  |4 ^- M/ o- c2 UA:prevent the pasta from sticking and to minimize foaming action.$ Z2 f4 V% p/ d9 O  ^) Q
防止面条黏合并降低发泡。
/ {4 n) U) n& m9 K, L, j24.Which pasta dish features pine nuts and basil?
+ u* k% B0 u' C, P* |4 x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& L; }4 ~0 `7 o9 {% a
A:Pesto.一种绿色的意大利面酱
/ p) }$ G0 u7 W. X7 t2 b& K4 [http://www.tianya.cn/techforum/content/96/563836.shtml
! y5 ?) D2 \! {- ]  Y
1 b; N7 P6 u3 R- _25.Which of the following is a spring vegetable similar to spinach?: e! u: Z9 g5 k. Y7 T# ?
下列哪项是一个春天的蔬菜类似于菠菜?% F3 M. o" ?5 n1 g' |6 j2 b& a
A:Sorrel. 酢浆草。
/ y9 O$ ]3 ]! J, E' r5 Shttp://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:* y. W5 Y- @( g% o0 B# `5 N' O: x
哪位厨师最早带来高水准浮夸的美食' t; r9 a3 w. _0 n# [
AAntonin Carême 人名 安东尼·卡罗美
) X! n9 b( a0 V3 v5 F1 E$ _; y: H1 Q& ?$ T5 L% e7 j
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 a$ C1 D1 d8 ]3 J% Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 C4 `# ]( ]: W- ?8 i
A:Cast-iron stoves         壁炉
' V( K0 \; u- i/ c9 n! D$ Bhttp://www.usstove.com/products.php?id=6
& j! `" P9 M! J/ H) b2 U' Z; g9 G
5 S  O) B. O/ U& G- `28.The French term used to describe the roundsman, or swing cook, is:
8 D- r9 Z8 \9 j4 S法国术语,用来描述roundsman,或摇摆厨师是:+ K$ s! V! O% R, ?& f( C
A:Tournant   图尔南: Q8 p8 J$ v$ v

) @$ I9 q( X8 \- o1 v* [5 f7 T29.Another term for the wine steward is:
: }1 t% t0 ]6 H* z! [葡萄酒侍酒师的另一个术语是:
" J- H+ r, X2 b" `6 H$ jA: Sommelier 侍酒师
% W5 h! \0 m1 Y- z2 k2 ]$ g; t9 Q4 c# O3 R7 f9 A* b) l( m. I
30.Molds, yeasts and fungi are examples of a:
$ o0 _( J% X9 [* `/ S霉菌,酵母菌和真菌是一个神马例子
1 v: p8 w( D5 C1 W6 s; k* WA:Biological hazard 生物危害
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6 w) h8 R! p! I9 @0 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 I5 u; Y) p8 J6 x
根据加拿大食品检验局,食品的危险温度区在多少之间:
" _  u! n' A8 p2 x5 _' BA:40° and 140°F (4–60°C)     4-60度: J6 {, L2 {' e
4 J/ S( w5 v" L  H
32.All bacteria need the following for survival:. y8 h1 }1 q" k0 V  h
所有细菌生存需要以下哪些内容:( R2 m2 P3 ]- y: w$ f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值! H! C4 D0 J7 e, }* H0 v$ v, t! O

" g& ]. o  s. ^4 H, Y8 |33.Which of the following correctly represent critical control points in a HACCP system?
' [  d8 o; W) x以下哪项正确表示了HACCP体系的关键控制点?" U, z' P3 ~5 D. L! `' L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( i0 O/ o" D7 j4 B6 o( p2 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) d* i5 ?7 g, A8 o1 p2 q
. Q: v4 O: s1 q3 C* b1 k5 R1 W34.Which of the following is not an example of a carbohydrate?
6 L. F# R3 K" |/ f下列哪一个不是碳水化合物的例子?
3 }# u+ a- z- qA:Essential nutrients 必需的营养物质
! k* v' E* R) K) k. ]$ e
3 {9 h% C" y7 c9 ?8 W$ _& y( d35.The process by which a liquid fat is made solid is called:
- R0 _. G, \$ F: s液体脂肪做成固体这个过程叫什么
  ?/ a6 D9 t; k$ }* L* k: v; W( L* _A:Hydrogenation  氢化
6 i: t- L9 t! m) v- d
% [+ h1 q  V$ P3 A6 `' A36.Which of the following is not an example of a fat substitute?
1 L7 E7 K. b! g0 }下列哪项不是脂肪替代品的一个例子9 U+ \% `4 g/ x8 w# F
A:Acesulfame K  安赛蜜K表; p; r0 i* s. Q0 {

4 Q' X! r$ i0 r! x" ?37.Health Canada requires that a product labelled "fat free" contain:# Z' _5 f7 L7 w; z2 y) k( C
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ {7 Z; Y6 o* i9 L% i2 z9 f! iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* [5 z, [, ]% e5 @
$ s* U! D8 ~/ R* D1 n3 c) z38.Which of the following is not a problem associated with converting recipes?
1 A7 C5 q1 y1 j. }. W9 I2 Z下列哪项是不相关联的转换配方问题?
; k6 \1 J: p1 V( D" MA:Unit cost 单位成本/ v1 ^+ ]& J) _/ }( t0 B, Q

; n9 ?9 U6 ]/ d% T39.The condition or cost of an item as it is purchased from the supplier is called:0 i8 Y, o$ j8 F# r$ t2 S
从供应商采购的物品的品质或成本叫什么
' U, W% q3 \, e; j4 \! E/ g& vA:As-purchased cost 购买的费用
; G7 w2 c6 ]+ A: ?
  D- y. |6 |5 f$ h% H! M' Z2 w40.The amount of stock necessary to cover operating needs between deliveries is known as:/ Q: t& v: y! k; u# C  `6 _
在新货到来之前用于日常所求的必要库存量叫什么
; P8 l. [, z9 b) R3 y$ YA:Parstock 基本日常最低库存
' ^, w$ e4 j" [5 v* G
# w- K% p8 B7 ]2 @3 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?' A# l" W9 l* N: h2 u+ g. G- ?
下面那个缩写是用来表明正常库存流程?9 j- u" q  L* ~" a& {
A:FIFO=FIRST IN FIRST OUT 先进先出% r4 z. q) @4 _" B% X: A

, q" W5 j% I9 \) w1 F6 z/ Q42.Which of the following knives is used to turn vegetables?% n# Z/ y: x5 P2 h% Y
下面的那把刀是用来打开蔬菜吗?
3 e# h+ f) T5 t* f: CA:Bird's beak knife   鸟嘴刀
2 }, z: z1 P" q* W  _/ {; q5 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B0 x- ]0 B' _- B

" b7 a8 O$ t  u1 w# S4 {, o43.What is an instant-read thermometer best used for?1 K: B" S- x: O7 G
即时读温度计最好用于那方面?
6 }' {1 U6 [9 {2 jA:Checking the internal temperature of a roast 检查被考物品的内部温度$ V7 j: \' ]* K6 t- B% H, C+ C
! ~) U  r4 w9 |; m. p& \
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ]4 E; n& _! z3 Y) L: \下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 W. c0 D8 \4 i, l+ AA:Cast iron 铸铁( |2 j4 I; L' v. f
4 Z2 k: V( _, r. O/ w- n. w8 p) _1 k  j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' N; k) h! Y5 G+ o' {哪件装备下面有一个可移动的碗和一个S形叶片?0 Q# \+ L8 E) v4 Q
A:Food processor 食品加工机! ?$ s5 R3 P& h; }7 j" U
http://www.google.com.hk/search? ... iw=1263&bih=572/ Y! @3 p$ s  ~  ~9 ]& v' a) X

$ y6 A1 ~) P0 R+ [& [6 H46.Which of the following is not a rule for knife safety?
" L" G, @# s2 V+ {, [2 |% Q下列哪项不是用刀的安全规则?
5 G5 r& H- W& R/ n5 l) q; K7 PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 ]9 U7 g7 F+ A+ d9 L; T) s7 y

7 L$ ?+ ]+ K- {% H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 d8 t: X& G9 M5 a把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! d+ A& q) s* W* @. G
A:RondellES 9 p  z8 \7 g* ]$ p/ W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 O- x/ @  ?/ E' ^% z

- x; p% ^* ~. ]1 O1 V3 V48.Which of the following is a diced cut used to garnish soups?
7 u7 u8 Q1 L  e3 f6 @0 j; Y下列哪项是切成小方块用于汤的装饰?. W( g# b/ V! X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 A- _. K: [1 [: K7 P4 U49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% p" r2 P* z7 r& M0 |
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!!——
/ r, r* d$ B9 T7 cA:Gaufrette
& i$ @* c$ ?8 c9 x* bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; o0 f5 c0 o+ d& |8 `% U2 [2 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 }* C0 r6 H$ h8 Z4 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" B7 _; E1 V( P+ c+ h, O- w& s7 k$ Z" T
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 u6 g4 C9 S) o, F) i
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)
$ `! S4 `3 \9 }; Z9 CA:Cilantro 胡荽叶 香菜
) L3 I/ _- F) B, u% E3 ], @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 V" G- u" \5 m/ L7 x( W
$ X8 H1 Y4 y- J: u) i& l. R60.Allspice is made from:" O1 f, t. G( q% G4 V6 d
多香果,  多香果香料是什么; ^# S) [  _8 A6 g9 a$ ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 Q5 [3 a; y" _
A:A dried berry 干浆果
7 ^& z2 d. p1 U7 E' F2 K* ?0 T; G$ n) G& {: W! {
61.Which of the following are used to make a sachet d'épices?
' h$ y% M( E) i1 P: E/ T5 z" o下列哪些是用来做香包德épices?
; P( D( g" U1 I3 J/ Qhttp://www.sachetcatering.com/
6 _8 o) @5 D( tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 `- p3 a1 Z. e3 D6 x; c) m; P9 @- D8 ?$ n5 O. r- ^
62.Which of the following condiments are not soy based?6 ~; s  ?" u4 O) X, P& P
下列哪项不是酱油调味品的?- c! b. m: x. i, y( c1 q& t4 v" p
A:Wasabi 日本辣根
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/ z6 o. j  v% ^9 R/ A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- D: _& ?$ G$ K' I4 u8 Z) a  {5 l
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:) e' b' w1 Y6 i( _% [3 W% ?0 M
A:Pasteurization  巴氏杀菌2 s' i/ G; M. ^) _& V: [
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64.Which of the following steps is not the correct procedure for whipping egg whites?" r! ^  j+ S8 q
下列哪个步骤是不是正确的蛋清搅打程序?. U2 r% e; m3 B4 B) ]( l
A:Allow to rest before use. 允许休息后方可使用。2 z7 l" [- I: W# V& ]$ C9 i
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ T$ i) U8 `, S/ i
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing6 P9 q+ ]3 S8 t3 K. g- q0 u
炼乳是一种浓缩牛奶 是去除什么做的# ^* M; y5 }; i$ {. i5 S
A:60% of the water 60%的水& _6 Q3 g$ e. p8 y

7 Y9 v" v8 M# W9 t5 }6 H: U67.A method of cooking that transfers heat through a liquid or gas is:
1 Q. \/ n: ~' Z3 d9 E一种烹饪方法,通过转移液体或气体是:
9 ]1 Q; m9 |: w* c- bA:Convection 对流
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: p* \! e" P, ]+ N2 q# Y68.The cooking of starches is known as  烹调的淀粉被称为
% H- n. \- ]0 K+ m6 e* R; R. r* m' D. wA:Gelatinization 糊化. `5 k/ m( R& Y6 B2 d
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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?
- j# ?' L4 q6 O8 IA:Braising 烤
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, e+ v4 A# D1 g; @* x$ s70.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:
, P! ^* p" R5 J+ b; CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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5 `. P1 R* p+ n6 r& e71.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
) ^8 z) u2 i# p  J) yA:Fumet 原汁/ [. D" }9 o6 C# |; {7 X# A
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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
1 @$ J4 O2 ]6 K6 aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! t, U) C. ^$ }) D4 z4 A+ ~73.Which of the following is a principle not used in stock making?
0 k; w! r1 M, B2 z下列哪一项不是用于制造高汤(低汤)的原则?
& L5 I8 v4 g" `5 Y  WA:Start the stock in hot water.开始在热水中操作. `; i0 @5 W$ E4 M0 c; c% N- c
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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
, c! B' Z. ]& w+ H8 y/ \8 g( PA:Remouillage 法语熬汤
! x: e- V$ ~, T  b3 qhttp://www.haibao.cn/blog/post/176242.htm
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