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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 ^- ~# w" b& w
1 B+ y  P4 g( R" @/ x+ _. R$ T6 ^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。7 a( L  }: J' Q9 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, k9 j- E% {6 G" q. l3 g
1.Which of the following methods should be used to determine doneness in a New York steak?4 J) B/ ~" @+ N* \# f$ o8 m9 B0 ]
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)
4 L6 u. G! a4 m3 YA: pressure touch. 压力触摸+ C) D4 H7 d: }- }! J9 a3 I2 ]
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 y) U* C1 S' Z! H: \3 A$ `8 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% }. I( [3 s0 L  n
A: acid  食用酸
, G$ q4 k+ J$ {3.Vegetables are major sources of which of the following nutrients?
. r3 P5 v! B2 Z3 J. F7 I9 r蔬菜中包含的主要营养有哪些- i+ F2 I* C  n& K: \+ b" r
A:vitamins and minerals. 维生素和矿物质。
' Y( D& E+ c( y8 ^* S1 X4.Cauliflower is commonly served with  \6 Q6 z' _$ D4 _" J6 `
花椰菜(菜花)最常见和那种酱汁搭配
) v0 ~1 ]. Y" A2 I; S7 S) RA:Mornay sauce. 奶油蛋黄沙司1 J' H, p5 ?: E' j! c! r
5.Which combinations of products are found in pie dough?" v' o3 ?" s7 g& a: ]  ]/ t' D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: o* w5 O0 I) E# m2 tA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" F& Y" w2 b; e
6The French term for mussels is 法国语青口(海红)叫什么+ W6 I* P& f* e9 O/ R9 P
A:moules.法语青口,海红+ O/ Y: |* w# L" t- j0 p: U& `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 z: V- I5 D6 @8 g& P* o
A:faintly fishy. 稍微有点似鱼味
' j; K# K! ~0 W; j+ @- k5 Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 _/ r. C- I6 s9 S
A:2 days. 2天
" B- s+ ~& F# B' i7 N9.What are the principle ingredients in ratatouille? 7 e) D8 \2 h: ?# q$ R0 ~% @1 J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ s( l0 t0 a# O
A:Zucchini, eggplant, green peppers, onions and tomatoes
/ `  Y+ A; Y# z, o6 n) ]西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, b" t6 K! s, [: E9 H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?0 ]8 g; _2 S: S
A:cook food in quantities that will be used up within 20 to 30 minutes.0 j% p' u3 e; c3 Q4 p% H: n
大批量烹煮食物要在20到30分钟内9 q7 i! R# F9 o+ F# h
11.What person has the authority to issue a Health Permit?& ^( `9 h+ }) k
谁有资格颁发健康证(卫生证)。
! M4 m9 J  s" w! N- b- aA:Medical Health Officer.
( P1 \; F9 W" ~# ]医疗卫生官员。3 U5 D3 ]) o7 x# f8 U/ Z; S; J
12.For what period of time is the health permit valid?5 {, r3 `; |- y8 V" c5 x4 X5 G8 |4 C
健康证的有效时间是多久?; I! j. E" D8 t* `0 s+ j$ b0 w- `
A:12 months.12个月
/ b. \# r; w5 n$ N! t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# p; J) \) L& y; a' I! w! i7 c6 _/ k* `在食物和饮料准备区,通风系统换气的标准时什么* C0 V$ p0 }5 K
A:08 times each hour. 每小时8次
: I$ Z' K+ j/ I/ |6 Z. w( E; \& K14。The minimum temperature for manual dishwashing in the wash sink is
: _# _# y0 n! w; A' Y* G$ n手工洗碗,洗碗池的水温最低多少度?& O. \2 a& v6 R2 T6 N8 E
A:110 degrees F (43 degrees C). 43度
" H9 M9 L* s6 J9 J3 f9 g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  l% |4 I- E8 L+ k4 H  S& Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- X+ {5 h$ K& BA:180 degrees F (82 degrees C).  82度
2 |3 h7 K; r. {1 H- |) I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: `+ e/ L  o2 V( [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ e$ t! K8 e% F/ NA:en papillote.  法语自己理解1 e' ~/ l6 P* x/ e% T* T
17。Wing or Club is considered a. h5 X$ R6 F: D$ q
翼和CLUB 被看做是一种...' Q" r; g" X7 p
A:Bone- In Cut     带骨切" w3 F& c, [0 B$ h
18。New York is considered a   纽约牛扒被看做是一种
( ^5 X8 u; B3 r2 {4 |! yA:Boneless Cut     无骨切* Y" a5 X5 }( K2 S1 h7 w: r. C
19.In general, a court bouillon for freshwater fish will contain2 n5 |; Z! J: R, w* V6 O
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( }  H! v! n, s# R2 L' R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 u. ~( {/ `& R  @% ^& h5 Z( i" u
和做海水鱼同样数量的调味料和香料, y$ j& m" W; l- X
20.Anise is very similar in flavor and appearance to) P& G. l1 ^& C
八角和下面的那种原料有相同的味道# ?# ~: r; |9 }- J( g1 I
A:fennel  茴香! H6 l* c- N/ i% E& J: n% L- \, M8 A2 I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 I3 P% h, G! x4 {0 N5 h
下面那种原料更像大葱且有平面的叶子
6 S' ?$ s: H, n, W% z$ V7 eA LEEKS  似蒜葱 (这边人叫京葱)
# f  m( }, \7 s1 c( ~22.Which of the following cutting shapes refers to a small dice
5 X! f. \8 }' E; t+ ]- _6 o4 z0 e下面那种刀切形状指的是很小的粒(末)
( ~, Q8 X1 }. E; W3 \) x3 \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" S1 h9 W5 D! ], E4 k; D
23.Oil is added to the water for boiling pasta in order to
1 M: Q3 D3 G  }0 o1 n/ T$ V: N向煮沸的pasta (意大利空心粉 )中加油是为了
3 y# U7 b, x1 tA:prevent the pasta from sticking and to minimize foaming action.
( w8 Q& C$ b3 C; M防止面条黏合并降低发泡。9 N8 |: l% f9 r3 i6 d/ Z  l
24.Which pasta dish features pine nuts and basil?. X5 h  \8 X4 |6 P0 C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# @" h6 |3 e$ A  Z- i8 u- i) ]$ XA:Pesto.一种绿色的意大利面酱 7 N# y4 o7 c" X
http://www.tianya.cn/techforum/content/96/563836.shtml
; o6 Z9 R* I2 ~9 n9 I! s6 j9 c9 {2 a: i% F- a" }9 @
25.Which of the following is a spring vegetable similar to spinach?
- |: b9 W' Y* @  h  W4 W下列哪项是一个春天的蔬菜类似于菠菜?8 R8 K! T9 l- c8 i
A:Sorrel. 酢浆草。
0 A+ ~+ J& i0 ?! Y3 v. bhttp://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:
9 a4 X& E/ [7 x4 U# r. c- l2 _哪位厨师最早带来高水准浮夸的美食: |) U* {9 S# V- l. N, J
AAntonin Carême 人名 安东尼·卡罗美; H- ^6 K! i% i3 e, W2 x

6 Z8 U( D, P: M% d; K" S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- i: O, V: \2 c  y, o. Q) T, ~6 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 。
( Y" ~6 S  k' e1 VA:Cast-iron stoves         壁炉
; Y+ ?* c8 G' d4 L8 `) f, Qhttp://www.usstove.com/products.php?id=6
9 w! a2 X* j. `5 w' ]- s: O% _* Z5 z, ~4 Y' r* c/ F/ y. p: t7 v
28.The French term used to describe the roundsman, or swing cook, is:! x7 h! P+ l3 O/ U4 {4 p% B0 d4 U% ]
法国术语,用来描述roundsman,或摇摆厨师是:6 \4 I( i0 p4 O+ \. r
A:Tournant   图尔南
# v/ b$ l; L4 z; w! L) h$ H- M/ C& d
: B$ I3 @* |2 N4 z) k' ?* v29.Another term for the wine steward is:. f9 v: w. m% J' v% q, w, Y; h9 a
葡萄酒侍酒师的另一个术语是:0 o9 s% B$ X% e
A: Sommelier 侍酒师
, R9 r- N) |; [0 U6 F- M
" L+ e+ F0 T! I- t9 P" V. T30.Molds, yeasts and fungi are examples of a:4 i; c. t- A: _- i- w' k2 B
霉菌,酵母菌和真菌是一个神马例子
4 K1 ~" w! l  y" i! AA:Biological hazard 生物危害% J6 R6 H0 p% h* j3 A

/ P. L2 R9 I/ E+ o7 ]+ Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  L. Q/ K, L: [( ?根据加拿大食品检验局,食品的危险温度区在多少之间:
8 {7 i" Z2 Y7 m+ f7 [& GA:40° and 140°F (4–60°C)     4-60度, ^8 s$ s' r& C( [5 u

$ N6 Q% E9 A2 K, V7 V7 Y) m0 i32.All bacteria need the following for survival:. N) v& g; d- d
所有细菌生存需要以下哪些内容:
. {+ U, Q5 s+ k) H8 Q  t9 PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 b. J$ K$ C  g$ p) d- m& D

' p, I5 D  A, Q. {33.Which of the following correctly represent critical control points in a HACCP system?6 o* G. C' }. o: ~/ ^$ Q- K. x' u
以下哪项正确表示了HACCP体系的关键控制点?& \6 ?" z6 Y' z9 x& a2 W+ s0 g+ P
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 D6 \% R# K" l; ]$ j# i$ T. U% E
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 w$ U% @; m! S. `* L% k

' v; S! J8 E9 ?; f34.Which of the following is not an example of a carbohydrate?' m2 j' `* V( u9 `8 o1 b
下列哪一个不是碳水化合物的例子?7 O& @: p; b% T- i3 B6 [9 ?
A:Essential nutrients 必需的营养物质) S8 X5 C% {/ }6 i- t; V  R! D

$ B7 x3 ?1 U0 z9 Y* B' R  D35.The process by which a liquid fat is made solid is called:& D* r% q7 [5 q" _0 J0 w$ |
液体脂肪做成固体这个过程叫什么0 L; R  t" @" o9 ^7 w
A:Hydrogenation  氢化
1 W6 S. {6 A# D, @, B2 ~' ?6 V: g/ V
36.Which of the following is not an example of a fat substitute?
8 C$ l  _: R8 U3 b9 S6 T7 k5 ]2 w下列哪项不是脂肪替代品的一个例子& ~* {0 z5 v2 B! ?4 b. o+ U) a
A:Acesulfame K  安赛蜜K表
! b# H7 Y& e! Z! F; Y$ Q5 L* ?- U* P; U  {$ P
37.Health Canada requires that a product labelled "fat free" contain:
  w; k7 j! i& x: \) n. X加拿大卫生部要求的产品标有“不含脂肪“包括:
( c* t( W4 y. C7 Z+ o% D& LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( `8 Q! V/ y( s9 M8 Y% }7 b

9 |; `! _( P" b/ Z% G6 |38.Which of the following is not a problem associated with converting recipes?
+ b/ K2 j) p  P1 p) X下列哪项是不相关联的转换配方问题?/ X2 Y7 }  h8 G+ }0 ?
A:Unit cost 单位成本4 V. h: q: o+ w6 y) t

7 ]# a: O+ s) J39.The condition or cost of an item as it is purchased from the supplier is called:/ C8 b$ m+ B- i! r7 L
从供应商采购的物品的品质或成本叫什么. M& T/ Z. L( c6 x
A:As-purchased cost 购买的费用
* I- a5 N; n& [
. v1 _' A' \# d, z  a0 M) h; X40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 G3 o1 A9 D. _; }: ^1 h2 s在新货到来之前用于日常所求的必要库存量叫什么
8 Z9 R; j9 n& d( Q6 vA:Parstock 基本日常最低库存, O" U0 C- m8 m. q, j
6 W$ W7 `; D9 I- Z4 |4 R2 x# `
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 h! {2 V. S$ h$ Q: F下面那个缩写是用来表明正常库存流程?& R, s' U# o1 D
A:FIFO=FIRST IN FIRST OUT 先进先出3 Z* P" M6 M% o( E8 m( O6 ~7 q
" c" n. L6 y3 A( D. w0 z
42.Which of the following knives is used to turn vegetables?
' V; t" a6 D# V下面的那把刀是用来打开蔬菜吗?
$ ?: k0 s; y! b4 Q  f- z8 bA:Bird's beak knife   鸟嘴刀# q; y8 Y6 y4 h3 B5 c9 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' O" J- A: {) V9 q

! ^! {9 m3 D; F8 a5 G+ ]( y. [, o: K43.What is an instant-read thermometer best used for?4 _7 e+ {: H, m! p
即时读温度计最好用于那方面?3 E5 o0 s- z8 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度
/ e+ @% ]1 u! m2 d9 o
2 k2 K2 }7 y9 b1 y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 O- V6 b: p* z: p+ `9 p下列哪些金属材料受热均匀,通常用在铁板而且非常重$ r( t. S$ s, R0 Q! P# P7 d
A:Cast iron 铸铁$ e2 v% u8 P) B8 o) m8 T# a6 E

0 [5 R$ I( k9 |- H% \5 x% W& g1 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. u. W. B% W1 D
哪件装备下面有一个可移动的碗和一个S形叶片?3 P+ T) v! P* b% o. O) S
A:Food processor 食品加工机# F! }. g1 K. z( ^( \0 O7 J
http://www.google.com.hk/search? ... iw=1263&bih=572
) ~  R, |8 g. K" U( C, S; i2 d& {% n. Q( H8 A, c* k* q4 a
46.Which of the following is not a rule for knife safety?2 h5 C" \/ a! ~$ v0 r4 ^
下列哪项不是用刀的安全规则?
0 V4 {+ ^+ c" N8 D! G. f0 c4 R: {2 DA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 B% P9 }" P2 `/ _+ |
8 f. B# O* r/ I. r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, Z- [$ O+ L$ B0 W+ B& |# w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( o. C+ g, Y3 m! Y. b0 k% J" [A:RondellES
" S. a8 o3 e! ]- ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# ~0 v: J/ T$ t
7 ?" L3 Q8 R2 ?( f$ z2 X48.Which of the following is a diced cut used to garnish soups?
$ e! n$ h% I0 V% a下列哪项是切成小方块用于汤的装饰?
9 V: u! U: v2 h- U( gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! M1 ^6 f. i# h& W6 L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; }. x( R6 {/ F# y/ A# C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!!——
9 `! X7 L; Y: K6 s( PA:Gaufrette 7 L4 ]0 x- w! P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) F" E# l. I3 [  ?8 x) ?  k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; f! w: ^7 L( o6 R, {% ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 C# ]" r1 B8 \1 }: I4 [! F

5 V1 G6 L) k+ Q( G) G) S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* b7 t- Y! T. M* k9 w
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)
& Q; s) |7 q6 d8 K0 g8 c8 VA:Cilantro 胡荽叶 香菜) h0 x3 v& @, \3 b* ?  R& ]. d, s* [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 m1 k- y" Y1 v. T% c; x' X
1 Y" B4 V1 Y9 r. S2 ~
60.Allspice is made from:& j6 k: c9 J5 n9 G7 N
多香果,  多香果香料是什么
' |+ k% x; c! j7 ^2 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
3 `# J, `$ Z+ u2 \5 nA:A dried berry 干浆果
$ ^8 |9 D  T4 ]& {* l0 L  s& V$ s. ~0 l5 w. U* t& u
61.Which of the following are used to make a sachet d'épices?
+ p6 F3 n/ A$ G, A5 U/ E' x2 e下列哪些是用来做香包德épices?
5 Y$ o: N' l4 Z7 ~http://www.sachetcatering.com/3 R* ]" `7 e2 X% H8 |- L7 |( M; s
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! v- ]" J- z" m; q5 d0 {, r8 y
7 f, `' W9 M; c
62.Which of the following condiments are not soy based?3 ?* G( W0 h: [. K6 J7 j
下列哪项不是酱油调味品的?$ S& E; Q+ ^) C! m6 K
A:Wasabi 日本辣根" s/ g$ ]0 Y; k/ t3 L+ r. ]
5 [5 t6 d3 \+ ^- N+ m3 p# O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( r+ E$ K6 }3 C: g7 p" w
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:
7 k0 ]) H4 `) S6 @, B' {+ b/ `& xA:Pasteurization  巴氏杀菌8 n' E, @# C( t5 `6 Y  W
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64.Which of the following steps is not the correct procedure for whipping egg whites?$ X  U" B, a& u
下列哪个步骤是不是正确的蛋清搅打程序?
) J; |+ B4 R4 K" H$ \, k7 EA:Allow to rest before use. 允许休息后方可使用。3 j8 G: z/ P) p( h; |' u, Q" k

9 A- {5 u$ G% E/ ]65.The weight of a large egg is between:一个大鸡蛋重量介于:1 r' P, u; t  k9 @8 ?- T" a, ?: w
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
2 }7 D3 Q3 `" _1 r- f  g# q  ]炼乳是一种浓缩牛奶 是去除什么做的
  i1 h" J* J8 p3 G) L" e: y/ a5 F' ?+ QA:60% of the water 60%的水( y( w+ [( C2 g& }* b4 ~# f6 D

5 p$ C2 Q0 S3 R: s" Q67.A method of cooking that transfers heat through a liquid or gas is:  i4 z$ J9 d2 _- F3 \2 g' I& {
一种烹饪方法,通过转移液体或气体是:
0 \! P! u1 z! {# `- Z  d0 ~! fA:Convection 对流
: n" V1 e  g3 ?7 J% x7 _% p: D& R! h  }" v( q
68.The cooking of starches is known as  烹调的淀粉被称为
: @5 O* a' Z+ G% x1 H' _& [A:Gelatinization 糊化5 k; I% H8 A; A) H  W/ F. N2 j- l

7 Q. J7 @: K% N: D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 _* O) H; n* E9 L$ S
A:Braising 烤
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# e  Q) \' I( s, S7 b70.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:
/ b( ^$ C8 `" j$ ?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+ ^5 K" W" v7 J3 ~; I( @# O* e) E
A:Fumet 原汁0 b! ]4 @, g0 _# {
# @; r4 x: q& g
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
* j9 T3 ~6 ]! Y* \, i$ @* e% ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. w+ g) o( z% N$ `' O6 Q. i* s8 O/ v/ s  X
73.Which of the following is a principle not used in stock making?, [7 C5 [4 g) V) p3 [
下列哪一项不是用于制造高汤(低汤)的原则?& U) C' I3 z) ^: F# o) Q. z# L1 m  k, ?
A:Start the stock in hot water.开始在热水中操作
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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
* @  Z, \4 N- E  dA:Remouillage 法语熬汤
3 s$ s7 _' q' f8 R5 f( T7 yhttp://www.haibao.cn/blog/post/176242.htm
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