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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。
& E+ a- _5 _# L8 p0 M' v
& e+ C* n4 ^, E( E- p* P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。: u2 o" A. Z. W
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
鲜花(33) 鸡蛋(0)
 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
% f9 T( H% V! L2 j& ^" L/ F1.Which of the following methods should be used to determine doneness in a New York steak?
7 n. ], c3 p( U7 D, X. D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)
) K$ {% K# `2 ^) IA: pressure touch. 压力触摸0 `( d9 [" d' ^/ ^# q/ T) Y/ c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid/ B  m* q/ b! `+ l  Y7 F
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
* \2 y" U  |- E3 r: c8 t" fA: acid  食用酸4 g( ?/ J' a$ ~% m% b
3.Vegetables are major sources of which of the following nutrients?" ^3 d5 b7 S; ~$ Q$ W
蔬菜中包含的主要营养有哪些
% D$ _; M2 E9 u) s9 D8 o( Q9 a$ kA:vitamins and minerals. 维生素和矿物质。
$ t9 r8 V! ]1 n1 y! u  s4.Cauliflower is commonly served with
/ k7 d/ Q/ c* Y" c3 k( s# e花椰菜(菜花)最常见和那种酱汁搭配4 Y0 a- Q5 H) S8 U# b* {
A:Mornay sauce. 奶油蛋黄沙司
; S$ s1 x. k* u: }2 x% [5.Which combinations of products are found in pie dough?3 l% |8 F5 t) G% e2 _3 \- j
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& g% j9 e- \+ E* W' CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 U9 ?+ w2 Q2 L$ m4 J
6The French term for mussels is 法国语青口(海红)叫什么
( V& G* W$ a/ V% b' N% [0 [A:moules.法语青口,海红; p$ @) ?/ P4 ]. i! I3 A
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 G! Z7 F* ~3 q, ^A:faintly fishy. 稍微有点似鱼味8 |+ |  s) a# A
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 G" ^6 x9 q* n& GA:2 days. 2天- A, h& x* `" V! c% r' Y
9.What are the principle ingredients in ratatouille? ' f5 ^$ Z$ ?1 F' v; d, J- ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 @9 J+ P# u; x6 D$ p# zA:Zucchini, eggplant, green peppers, onions and tomatoes
! L. D9 ^2 q' s; t4 u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& B* v; i5 l0 E9 Y1 X1 ~4 I( e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) h; s* E  |/ {9 R. x& T4 bA:cook food in quantities that will be used up within 20 to 30 minutes.
3 d: q/ L0 z) E1 y大批量烹煮食物要在20到30分钟内
. J3 s* ~8 D- K' M. A( p11.What person has the authority to issue a Health Permit?& \# Q  a( C# [7 \( J! e3 _
谁有资格颁发健康证(卫生证)。
; I& g9 }% ]9 W; @* g0 w4 T0 \A:Medical Health Officer.
" j6 x* u) K- L. h8 J/ O医疗卫生官员。3 m' j% M1 u: \8 W
12.For what period of time is the health permit valid?
: U) d) _, f- @. p4 W/ k$ ^3 S健康证的有效时间是多久?+ M- k0 ]9 b7 C' r1 O
A:12 months.12个月: d$ y9 G6 X8 c: N. K. a! k5 b% C& ]  _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 n6 I6 U* Q6 v
在食物和饮料准备区,通风系统换气的标准时什么7 R6 |! O  T( }/ Y! D
A:08 times each hour. 每小时8次. q: Q# W; |$ u9 g: v
14。The minimum temperature for manual dishwashing in the wash sink is
1 k# {! g; E% h6 x$ t0 J# M手工洗碗,洗碗池的水温最低多少度?
2 M8 X% [- s" _' I. g& gA:110 degrees F (43 degrees C). 43度( K- t5 j0 y4 ^; Y6 O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 n; J1 U( j: i4 p* X) z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ M  }, t$ K& f7 F- m3 C8 x: CA:180 degrees F (82 degrees C).  82度
3 l2 Q* D. V4 ?- {- G: w& i16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ d8 w/ W/ u- m0 _+ F0 X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 n& J! R3 {% P' e! l3 F, t+ H* g
A:en papillote.  法语自己理解
3 I+ V2 Z& `" Q( ~7 o17。Wing or Club is considered a
8 I# k* Q! k3 C% o  l2 |翼和CLUB 被看做是一种...
0 F9 C! K5 y8 ]' f& w* J7 g5 g4 LA:Bone- In Cut     带骨切' z8 Z* H( c3 x, U* r0 Z5 p6 F
18。New York is considered a   纽约牛扒被看做是一种$ P% j- }9 h+ s. Z4 U" _2 h( C: H
A:Boneless Cut     无骨切- r" A# g3 T; N
19.In general, a court bouillon for freshwater fish will contain
/ t* g& Z3 t. n9 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4 i9 Z5 n( S" n. u3 s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) k% j4 T; p+ H5 m9 }和做海水鱼同样数量的调味料和香料
. h& D2 |# g3 |3 m. o1 }- [( k' Y  y20.Anise is very similar in flavor and appearance to
/ J# S8 S4 Y, B! M4 m八角和下面的那种原料有相同的味道
$ l+ v; d" ^$ _" {A:fennel  茴香' P/ A& Z' D% ^- @& x* p6 v% J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
$ O* p- }+ f6 w! o. e; ^下面那种原料更像大葱且有平面的叶子3 S2 R+ A- S: V9 i/ H# L
A LEEKS  似蒜葱 (这边人叫京葱)- A5 n1 D6 d! r& @& G9 p
22.Which of the following cutting shapes refers to a small dice1 Y! u; p& S; u8 @- e3 Z
下面那种刀切形状指的是很小的粒(末)
6 T5 Z. p9 x4 M, @: g: P! pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ ?3 J, U3 A; ^% @+ V23.Oil is added to the water for boiling pasta in order to
; a$ Q; {6 D  P4 T' ~- j( k向煮沸的pasta (意大利空心粉 )中加油是为了! V; @! O/ u2 z) J; p
A:prevent the pasta from sticking and to minimize foaming action.
5 \" l& C$ q8 y1 o) n2 O3 n7 L防止面条黏合并降低发泡。
5 \4 x) ]5 t9 K+ U% D4 W24.Which pasta dish features pine nuts and basil?
! P4 ?4 s$ E9 V& w% r' ~* u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ A  H. h- z* x1 h7 S' m
A:Pesto.一种绿色的意大利面酱
0 l( Z! y( I7 Y( yhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 K6 i' C+ O  E9 K, @1 m* j) {0 a! J* R! }/ e
25.Which of the following is a spring vegetable similar to spinach?& f3 I/ m3 V! M& X. [+ a$ B
下列哪项是一个春天的蔬菜类似于菠菜?+ H, ]+ H# ]8 C4 s; l/ G9 h
A:Sorrel. 酢浆草。
: ]$ {; D% e2 Mhttp://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:, ?: e# B# Y) q( p6 h) o
哪位厨师最早带来高水准浮夸的美食( Z7 g! I9 i0 Y! n, U5 v3 ^
AAntonin Carême 人名 安东尼·卡罗美. y# B, G4 Z6 `9 q* w3 q- X

! f0 Q3 e7 \! {1 J0 u6 _! G- T# [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 \; D, k& o; C  A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 C- {3 |* L* mA:Cast-iron stoves         壁炉* H+ p4 ?5 Q# m
http://www.usstove.com/products.php?id=6* N/ w4 @- E) H4 u, b

- v' g! [: T# }+ [# I28.The French term used to describe the roundsman, or swing cook, is:
" ?6 N8 c, p$ K8 \法国术语,用来描述roundsman,或摇摆厨师是:/ c6 R4 F! P1 |3 i" t& c
A:Tournant   图尔南0 b8 p% Z" J/ O+ Z  N' t

3 C# P" U$ y$ S/ m29.Another term for the wine steward is:4 S5 N7 J2 _/ N3 ~4 b8 S/ ~- t8 @
葡萄酒侍酒师的另一个术语是:
$ q2 f  Q# ]) EA: Sommelier 侍酒师/ F2 ?, G! _. f. U8 T2 a
% h! ]2 r' U9 s2 v: D) X  I
30.Molds, yeasts and fungi are examples of a:6 J  W# }7 L, M4 T3 c$ B0 B- v
霉菌,酵母菌和真菌是一个神马例子. H0 `/ [; b' d
A:Biological hazard 生物危害
8 E, D, k) r8 X3 _, b; Z( _$ c- n$ j  ?$ I- T  ~8 n! F* u. X6 q
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 m6 C# v  K% @( _; ^( x* d
根据加拿大食品检验局,食品的危险温度区在多少之间:8 g* J5 i- h; r; C
A:40° and 140°F (4–60°C)     4-60度
( ~$ O; Q1 V1 Y: t+ ^7 ^3 k
; G1 v7 a: G/ w6 N7 Z32.All bacteria need the following for survival:
7 g5 J, q: O! j* {所有细菌生存需要以下哪些内容:
; N0 f4 M& Q" }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# T# N: v- i, q9 V2 W( n" S9 V

0 n0 Y8 \* Q! P) [! d33.Which of the following correctly represent critical control points in a HACCP system?
2 g+ P( }1 ?0 u' U( z. d以下哪项正确表示了HACCP体系的关键控制点?  C$ c$ x. o3 S8 L3 C0 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 Y0 ~* l5 T  t- g6 v$ b7 Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; ~$ c+ c1 L) o( n! a, e9 P
" _3 L& [8 B2 F- K34.Which of the following is not an example of a carbohydrate?
; Y8 p: _" h& M( F+ R2 _0 u下列哪一个不是碳水化合物的例子?; e; U, J! V/ j
A:Essential nutrients 必需的营养物质9 @5 q: N3 v4 |0 m2 s
3 D* p1 H- n: i# g: o/ |, Q' S1 ]
35.The process by which a liquid fat is made solid is called:  o8 q1 E- J/ X+ D/ ]5 g
液体脂肪做成固体这个过程叫什么
1 D/ I2 C/ ~) m5 Y! I" a' Q5 jA:Hydrogenation  氢化
6 E( C  U: x$ |3 q  h# I/ X0 N6 x( W
0 ~& q5 r; H" B0 u, ~% T36.Which of the following is not an example of a fat substitute?
( [% O, t. k& E下列哪项不是脂肪替代品的一个例子
8 S( A) n# i* r$ h( }A:Acesulfame K  安赛蜜K表
2 h% t+ ]* b% e: u& F" l* O( \0 Y+ K, ?$ q
37.Health Canada requires that a product labelled "fat free" contain:! V  n7 ?9 J0 U. s2 C% Z: \2 i
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 q7 d) l8 |7 Z- p. A3 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) c5 ~) K' U- \0 \( b2 M

+ V7 N5 H* ?3 n/ H0 E1 l3 [9 G# V38.Which of the following is not a problem associated with converting recipes?
9 i( `% p) U+ W3 ]0 P" g  x下列哪项是不相关联的转换配方问题?
1 o( M" O8 H* |A:Unit cost 单位成本2 D6 y2 E' K5 g0 m3 H9 `5 f& ^

! `* N# W- c6 Y- s8 S3 k6 r# K7 G39.The condition or cost of an item as it is purchased from the supplier is called:4 G" h! F( P3 q- B! U2 f
从供应商采购的物品的品质或成本叫什么
: z* [% T4 k/ a) Z$ @( Q7 K& TA:As-purchased cost 购买的费用
  |& D& ~8 C% L/ e, k$ C+ N) }' Q) [
40.The amount of stock necessary to cover operating needs between deliveries is known as:% T" k" g! x; x0 O5 \) d. F2 I0 o
在新货到来之前用于日常所求的必要库存量叫什么/ e6 n0 g) Q0 `  w5 n
A:Parstock 基本日常最低库存' U# Y) M8 H7 D3 [
. T! H; ^4 H/ m( v: X
41.Which of the following abbreviations is used to describe the proper rotation of stock?: a2 [6 o% j6 _& x
下面那个缩写是用来表明正常库存流程?: N4 t3 k  v+ D. O- D: `& x& ]- X
A:FIFO=FIRST IN FIRST OUT 先进先出
" P, Q: F4 ?  B. J) |4 T
$ g  l  l1 ~1 `! ^42.Which of the following knives is used to turn vegetables?
3 y& N9 \7 f6 i8 O4 @1 m+ C下面的那把刀是用来打开蔬菜吗?
" Y5 s' C" z+ m3 N  lA:Bird's beak knife   鸟嘴刀
: I  U: |9 B$ }+ E8 P  N' Hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: T7 S, n% X) U
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43.What is an instant-read thermometer best used for?4 t' @+ ~% K  |8 D5 d
即时读温度计最好用于那方面?
3 X) o( i- O! K: |" lA:Checking the internal temperature of a roast 检查被考物品的内部温度% `; i/ R$ @% s) ^7 A& Z: [
$ V! v% a8 i" i+ E% W9 r& X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& M2 `) C4 c$ d, v下列哪些金属材料受热均匀,通常用在铁板而且非常重+ Q+ [5 B3 R- P# y% R( z. A: p: T
A:Cast iron 铸铁5 r& v6 o9 X$ j8 N  E  l
$ `8 Y. T1 d+ {4 o
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; q: y5 m8 y. I  C0 w5 t5 K# J
哪件装备下面有一个可移动的碗和一个S形叶片?
& J7 l% O) U! k8 R7 B6 n4 ~A:Food processor 食品加工机( ?+ D: M! ?: g9 O  D) u
http://www.google.com.hk/search? ... iw=1263&bih=572) f& o2 a1 Q6 F2 r& [

& O  G% T# K# n. n& r2 m0 u46.Which of the following is not a rule for knife safety?
. a$ p3 U: b+ ]* Q0 r" o$ H下列哪项不是用刀的安全规则?
, `) _: \# Q% ~; p. H2 d' uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# w; A# u" \; b% x+ S- y% M" m9 e
, X- Y8 B! l4 R% p) _8 i! X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 j$ w6 P! c2 s) ]) S+ l把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 @) ^9 j. @; Q" i. P/ bA:RondellES
$ K& r2 E0 ?( B" [7 ehttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 O/ F( c) b) [; }3 h+ t! Z6 V6 J

4 X: N9 b9 S8 _48.Which of the following is a diced cut used to garnish soups?% h) C% @4 g. `2 \* a' D/ K' n9 n# s
下列哪项是切成小方块用于汤的装饰?1 `/ c0 k, a* t5 S: J8 h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' k: t( t, b0 E4 l3 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. Y5 V% a1 j! D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 V5 h- [( Q3 g3 y- v7 C$ v, Q1 a
A:Gaufrette
' f" }6 @2 m$ A2 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# q/ f/ P- }2 N/ D$ H8 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 Z* w( Z. a# G, N$ VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; C% h+ q  K' A) _" P" K
& `* s* S6 j+ i# X4 M5 A4 G0 b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& \) T7 p# v; 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)
0 O5 j7 ^4 B/ D3 Q; J3 uA:Cilantro 胡荽叶 香菜) Z2 X' k; @  {: s! D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 m1 A, z- l6 A6 I$ a6 u
( c. X" _  b4 v5 d60.Allspice is made from:' j! ^7 R# d- N
多香果,  多香果香料是什么
$ y" M$ P2 i" K3 p! ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 Z: |/ g" K" l4 f) A; {6 ]; }" }; I# |
A:A dried berry 干浆果" D/ U$ J/ a- H3 ?* |( C8 |
8 {1 k0 X# p! U! f  S$ R( Q. C
61.Which of the following are used to make a sachet d'épices?+ j6 b4 F1 Q* P% b$ h6 N/ Z  E
下列哪些是用来做香包德épices?
& g( L4 [7 I1 `. q% y: Y! Thttp://www.sachetcatering.com/% p8 [. x. s7 n! D2 s0 j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" E/ B$ M8 d/ V$ h! @

9 P" C) z7 h0 T2 ], [62.Which of the following condiments are not soy based?6 z# [& N# }9 F. u! X% d5 {. s2 m
下列哪项不是酱油调味品的?1 q! `! i, ~) ?4 g. }+ H- P
A:Wasabi 日本辣根3 `/ R5 z2 Z% R1 j$ S

' i* u& O9 [% g63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 b0 j9 e. Q& G1 O  i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:
- p+ c5 U2 d5 S; m1 p1 p+ rA:Pasteurization  巴氏杀菌. n: p1 w1 _( ^" C* e
7 ]; S1 c+ J$ @7 O
64.Which of the following steps is not the correct procedure for whipping egg whites?. z( Z3 N. Z6 Q
下列哪个步骤是不是正确的蛋清搅打程序?$ @$ l$ {9 {' F6 @: _: g
A:Allow to rest before use. 允许休息后方可使用。
& A) x: b% S4 X. n1 Q: }
; u: v) Q7 q6 E5 I65.The weight of a large egg is between:一个大鸡蛋重量介于:& A8 F9 ]8 o# C- m
A:56g and 63g 56克和63克% f& u5 F# S  k. U! B& r

# p/ \$ W" ]( b- \* ?" w* b66.Evaporated milk is a concentrated milk that is produced by removing
* m1 P) c& M% d8 r+ q炼乳是一种浓缩牛奶 是去除什么做的
# H* ]7 E$ o$ i5 qA:60% of the water 60%的水5 o$ i1 ~$ m( [* ^; N" p" a

/ m4 T8 L8 T% Z( |6 _, I5 |67.A method of cooking that transfers heat through a liquid or gas is:# d3 }7 W+ j: D
一种烹饪方法,通过转移液体或气体是:
- M3 ^( Y! t  f* }) KA:Convection 对流
" Q6 Q% I0 x: H' H1 e: ?. }0 _. Z( U" G; D, m# h0 g; Y" v
68.The cooking of starches is known as  烹调的淀粉被称为0 B( r( q& a$ ?7 _& G
A:Gelatinization 糊化* ^- K, j3 o+ ]+ K2 w( ?: ?% m7 C- y
) _2 _/ L# x$ k& t. F5 S5 }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) v6 c! H+ m8 i8 f0 A7 @; ~
A:Braising 烤! u9 M2 \6 x' S% }6 S( q: m

+ T* ?! }# s5 H/ r0 H70.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:* d* l, V- `2 W. V3 o/ {0 v
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 a$ a# W" L7 `+ B8 B
, X& w: j2 k/ [9 e7 b* a
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' k; {* L- _/ r' X' A1 V5 M6 r3 {
A:Fumet 原汁) r" b2 J; d7 j9 X. P( C5 @& @
4 k: ~, V' @) ^  e2 X6 P# k0 F
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3 F+ v4 e# [" n$ F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; z% |# n* l+ D5 M1 ^& j' Z3 ]; F) W( H  A& C
73.Which of the following is a principle not used in stock making?
3 _6 @+ k4 r; a" E5 }3 d6 i6 t下列哪一项不是用于制造高汤(低汤)的原则?" i0 o3 X& e' Y- z  l
A:Start the stock in hot water.开始在热水中操作
8 U) ^2 o2 M6 U4 l: G2 p/ l) \
3 G8 X8 E+ W5 Z( U74.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$ ^$ W1 z. C6 y3 V: m+ |
A:Remouillage 法语熬汤
9 m. W) ?$ ?6 A1 A( [; Yhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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