埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8701|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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* O; m% e. z; k" h; w/ T+ D9 A

! i* ?0 B- e* y' T* G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。  S* t/ W" P, `4 B  }
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
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
' X( s# s) Y& Y" j* i0 ~" {* j1.Which of the following methods should be used to determine doneness in a New York steak?, c( T  Y: r! l$ c/ d- a2 O
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 ~! E4 s  ]! }% r
A: pressure touch. 压力触摸
  j) k* Y" t8 \* J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 P# ~% u) _! r3 ?" R% O% v' X8 {; w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 O* q) M; W) f' ^  E! O
A: acid  食用酸, Y& g. O. z0 s- m: p! f
3.Vegetables are major sources of which of the following nutrients?
/ P  a* s5 q- B" r; ^$ t蔬菜中包含的主要营养有哪些
, N7 o1 {5 E0 ~3 O/ R' @A:vitamins and minerals. 维生素和矿物质。
6 \( p) w* n4 j! z9 u* }. j: o4.Cauliflower is commonly served with* I9 R) ?5 p7 U" F7 J; ^6 ]
花椰菜(菜花)最常见和那种酱汁搭配4 z  }+ K+ m6 I+ m% ~
A:Mornay sauce. 奶油蛋黄沙司
/ |" ^  Q1 n/ {% i5 e) l# R5.Which combinations of products are found in pie dough?0 C. t' V: l3 f0 G$ H% y/ G2 Z+ o& _
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  i9 p5 V& d' b$ y# M% `; m; D' p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. q' d  l  a- D$ _% b
6The French term for mussels is 法国语青口(海红)叫什么. b5 [6 F+ [# C) ~2 \
A:moules.法语青口,海红; _. J3 N8 |5 o' r& L* v! k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; Y; o1 y: G- N# E' ^( Z5 @& [A:faintly fishy. 稍微有点似鱼味  I& s1 S6 Y) J/ u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 P# C# }* @1 o% @$ r& R1 E
A:2 days. 2天
- F) X* ~& K/ Q  z9.What are the principle ingredients in ratatouille?
# W; q: O3 T" Q) a5 P  j炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" i( s* A. q- q, \+ e) x8 A
A:Zucchini, eggplant, green peppers, onions and tomatoes
" Y8 Q+ T- u- L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 G  {  F; n  V) e  S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 U$ _6 T6 s. t' q
A:cook food in quantities that will be used up within 20 to 30 minutes.
1 V" A6 Q2 p! z* e% m/ e. e) }大批量烹煮食物要在20到30分钟内3 W" i/ c  x5 _# m5 f# e1 c$ ~- `6 \
11.What person has the authority to issue a Health Permit?. J. G8 J7 [5 r( U0 s
谁有资格颁发健康证(卫生证)。& V& t- h9 ?! T! ~- N% ?& n3 I5 G
A:Medical Health Officer.+ I2 H1 x& h2 F% G/ C0 S7 O8 n
医疗卫生官员。3 c- i# [& O) z5 i, Y
12.For what period of time is the health permit valid?
" w5 C% o3 g( k0 y% U9 T2 q健康证的有效时间是多久?: ~) M% z) L5 O3 v
A:12 months.12个月
9 ^3 |6 n7 \8 j6 s/ Y% U13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 m2 o/ E% I- a9 T5 i/ m6 `3 v) H
在食物和饮料准备区,通风系统换气的标准时什么
* P5 N% b, A* H9 U6 |* R' w/ L3 vA:08 times each hour. 每小时8次( d% ~* c8 W! v9 y0 d2 I& B" h# U# G
14。The minimum temperature for manual dishwashing in the wash sink is
+ }0 g0 r, k8 X% r$ q4 |1 W. X手工洗碗,洗碗池的水温最低多少度?
7 ~+ b; U* D. J1 d4 i& @A:110 degrees F (43 degrees C). 43度
. E4 t  M$ Z" D7 C  N4 F; P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- G* n0 p# [' @, `, x/ S3 V: \) R
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 S! l4 B, C0 v8 L, F) T" TA:180 degrees F (82 degrees C).  82度
# X- W% h0 t: u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- g# g1 c% }% D. ^* \, s8 E7 }7 O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% `3 V9 O' D1 |$ y" E) ?
A:en papillote.  法语自己理解# K  W: T3 {: s$ {& q
17。Wing or Club is considered a# z% o! k$ h$ f% E! u: d1 `9 a# K
翼和CLUB 被看做是一种...; G7 C% \/ X" M; p3 ]$ N3 j# Z
A:Bone- In Cut     带骨切8 d0 P. K. B$ C7 L# e6 U* n5 \0 K$ j
18。New York is considered a   纽约牛扒被看做是一种$ d$ c0 W: D2 y% Q" y* D
A:Boneless Cut     无骨切
( t3 h0 F, ^" [19.In general, a court bouillon for freshwater fish will contain- e, c) g) i/ s! m, Y, {9 N; i7 T( H' 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
1 N* z6 M# L% b0 t& t( `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. u4 n! z, @! s1 `( i和做海水鱼同样数量的调味料和香料- {" G5 Q) D! R( {! P& X
20.Anise is very similar in flavor and appearance to
2 z8 B6 G# M2 U( N' n八角和下面的那种原料有相同的味道/ B* P5 w* S: f& X& k
A:fennel  茴香: |# j; w1 Y6 C/ L- I6 q+ Z9 g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 }8 o% `& Z! {下面那种原料更像大葱且有平面的叶子5 X% F  q# v5 t
A LEEKS  似蒜葱 (这边人叫京葱)% F" s# N* \  V* x
22.Which of the following cutting shapes refers to a small dice
9 _% H7 z3 p+ g; g( j( ?( \! r( v下面那种刀切形状指的是很小的粒(末)% B8 W& g8 }0 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" O1 b" ^. h$ p23.Oil is added to the water for boiling pasta in order to
7 Z/ Q! T3 x/ ^& ?向煮沸的pasta (意大利空心粉 )中加油是为了, W% _) f8 S+ ?- I( L
A:prevent the pasta from sticking and to minimize foaming action.8 h9 C+ C! C6 x- I8 Z+ Q% O
防止面条黏合并降低发泡。
# B9 ]% ^  \0 j8 ~, n' Y24.Which pasta dish features pine nuts and basil?
+ z! Y% V9 D. q4 b下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% r, o# t" Q7 K  G% ^; e8 @! R
A:Pesto.一种绿色的意大利面酱 / T  r( W$ ^) ?! q. H# X
http://www.tianya.cn/techforum/content/96/563836.shtml  L6 y; y3 W$ r4 f7 Q

5 k: _! O6 |+ O$ W' o* `$ S6 L25.Which of the following is a spring vegetable similar to spinach?1 ]5 q- q" _% r; W( ]$ C
下列哪项是一个春天的蔬菜类似于菠菜?
2 ?8 Z! E6 Y9 \% ^2 \4 LA:Sorrel. 酢浆草。# u% y* Y/ A7 l2 @5 O& h6 p
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 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:3 M# S0 R8 P3 z2 v7 \
哪位厨师最早带来高水准浮夸的美食: x! ~6 I3 t" a6 r# O' R
AAntonin Carême 人名 安东尼·卡罗美
) i6 M/ X3 t) H" C( z- H* _
( w( `0 y* z( \" V' \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ U# V$ ]5 k, s/ _7 S4 L% v5 ^# ?
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% D7 X, H1 L+ m' S1 C' S& pA:Cast-iron stoves         壁炉
( n' @1 {3 g. @; C3 Uhttp://www.usstove.com/products.php?id=6
3 F# B7 S  G! D+ f
5 s* y% r# G+ \  c( g28.The French term used to describe the roundsman, or swing cook, is:
# D) ?, h) ?7 U( i) A" v法国术语,用来描述roundsman,或摇摆厨师是:3 d1 D& ^: I4 R' D5 G
A:Tournant   图尔南7 `, }! O9 L4 q$ L
, E1 t8 S. X; X) p7 p
29.Another term for the wine steward is:& q  b5 X9 i* I/ b6 W/ `1 W
葡萄酒侍酒师的另一个术语是:% [# w; [' C4 a7 H: P) L$ s
A: Sommelier 侍酒师
! J7 r# @# U- j1 |4 l" Y- g
$ r5 w+ s  S5 J/ g" m0 x: A% M30.Molds, yeasts and fungi are examples of a:/ Q' e* b8 q( `
霉菌,酵母菌和真菌是一个神马例子# _' S0 o! \* ~" Z6 T
A:Biological hazard 生物危害" x. y9 M3 n  Q7 N: N* C6 I7 e  y

7 j) |( c  g  e$ A$ d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. ]& W& s4 K! h( e根据加拿大食品检验局,食品的危险温度区在多少之间:
# F5 V8 ]; V# s; S, lA:40° and 140°F (4–60°C)     4-60度
" r$ i" K/ }  l1 k! b
. p2 U) w: s" U/ ^8 R32.All bacteria need the following for survival:
. `" |% v- g" B7 c! x; S4 ?* G所有细菌生存需要以下哪些内容:! B% t' A5 R  P' r
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ q  _8 k. k7 f" @9 t/ |% `

7 S6 m8 b+ g( a, K8 U3 M6 ?2 P33.Which of the following correctly represent critical control points in a HACCP system?
9 y$ N$ N0 k+ V+ f$ I2 R以下哪项正确表示了HACCP体系的关键控制点?1 p- u% V9 k: A+ E- V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( g% \' b  `4 A$ s3 W. t& G' q食谱,接收,储存,准备,烹饪,保温,冷却,再加热( l' r5 b% G5 M8 ], ^' z/ R) Y
- g6 ]1 K& A% |' i( q
34.Which of the following is not an example of a carbohydrate?
7 f/ W& H, W& v" X, b) |& h# X% m下列哪一个不是碳水化合物的例子?/ w0 }, P* V; v6 s" X/ G" U6 S
A:Essential nutrients 必需的营养物质4 N" P* d0 ?: U# c

8 J$ ~! H  s- Y  S6 E& H/ ]. S35.The process by which a liquid fat is made solid is called:
: H) O8 [6 Y, \: u液体脂肪做成固体这个过程叫什么
& \) ]8 L; v" Z9 u7 d7 B7 n: eA:Hydrogenation  氢化
0 @  c% N8 R( ^( ^- B, H5 Q% N9 N
6 b# \. J$ f  ^3 v# o; @: E36.Which of the following is not an example of a fat substitute?
0 n, Y/ a$ _+ C* Z$ ^  c! ~下列哪项不是脂肪替代品的一个例子+ l+ V! D% A7 g
A:Acesulfame K  安赛蜜K表
  }" v& D$ f# o
; b4 b3 B! x" V5 X37.Health Canada requires that a product labelled "fat free" contain:& R# d! Y! U2 g. z( d: |  L
加拿大卫生部要求的产品标有“不含脂肪“包括:/ L' O" Q0 j2 D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* c$ u  u) d5 D9 o2 K. S3 p
4 M6 g8 G) P) ?5 Y: U38.Which of the following is not a problem associated with converting recipes?3 e1 S+ S0 n7 w1 T( h# `, s
下列哪项是不相关联的转换配方问题?
' h) e: L3 C! T2 P4 A/ g# tA:Unit cost 单位成本8 m2 E  U, o" C2 Q  v4 z
! f3 g9 n7 I9 E, _3 r5 i
39.The condition or cost of an item as it is purchased from the supplier is called:
# h9 L) k) W& L7 n' U0 P从供应商采购的物品的品质或成本叫什么0 n' }9 u. N1 O: M8 |3 X
A:As-purchased cost 购买的费用
/ [3 z0 A" Z" U( g; n% B; e
1 O% Z, j4 J" i* V! _  ]. S- H40.The amount of stock necessary to cover operating needs between deliveries is known as:# n' n/ d5 {" S
在新货到来之前用于日常所求的必要库存量叫什么
& L; v* n% C- m+ ^7 E+ JA:Parstock 基本日常最低库存* q7 @3 @# @4 m4 ?( }

; Y5 r: u8 `* F' s: r4 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 v' h: D. l& |- t. F* ]) L下面那个缩写是用来表明正常库存流程?
8 n; @2 r6 Y. W$ \) f2 ~6 `A:FIFO=FIRST IN FIRST OUT 先进先出5 k( _+ r' C/ H& D1 v
9 i: x" V( D8 S; u* R( H2 O
42.Which of the following knives is used to turn vegetables?
4 E! w5 ^. ~  H下面的那把刀是用来打开蔬菜吗?- u  i2 o/ H5 U+ v, E( i3 W, l. O
A:Bird's beak knife   鸟嘴刀* b' e7 S. `9 ^% ]% H' j
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ Y6 |* Q- j6 w( p. P
$ v% N7 a: f+ P0 S* @1 K
43.What is an instant-read thermometer best used for?
9 j- E2 A$ [3 Z: x- @  p7 Q即时读温度计最好用于那方面?
+ ?; v) G0 |7 Y2 f& hA:Checking the internal temperature of a roast 检查被考物品的内部温度; {' X. [, @% N: \2 B8 U/ e' j1 l$ y. M
3 S( ^( U3 I/ u% n. ~0 F' F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! I9 B" {2 ^' e$ r. r& U  j8 {" C下列哪些金属材料受热均匀,通常用在铁板而且非常重" F) `6 e" O/ H
A:Cast iron 铸铁
0 s  P) T9 ?, @9 j4 F& H4 @, B+ n, g% \$ G- y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& ~( m) m7 C! I( M; P
哪件装备下面有一个可移动的碗和一个S形叶片?" [! K: G6 U) ~: I+ r
A:Food processor 食品加工机: |/ u7 Y( _1 v
http://www.google.com.hk/search? ... iw=1263&bih=572/ ], a2 m8 ]  `4 k! \

( d2 P3 S9 y; n. |46.Which of the following is not a rule for knife safety?
* e/ i: N. K+ r2 m' }  `下列哪项不是用刀的安全规则?
  B1 M' R+ K& \: N$ |$ v+ A. qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 _% P! ]) c" O' g, u. F
; Q* x" f/ \4 x
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% b" i# u" K  S8 i3 Z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 C( O6 d( E4 \0 c% o* y% XA:RondellES
1 ?8 l3 Q+ R8 @& @+ c+ Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( A" G1 W* y+ K' V  p( _. G  F: I- ~& U1 b
48.Which of the following is a diced cut used to garnish soups?
# v" J$ S- w! s: T, n" ?4 v# N下列哪项是切成小方块用于汤的装饰?, E! t/ N3 `& r# y. g# y" O
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 }% y5 U4 Q) [# O; H8 r! F7 p" q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 G4 P& l+ g" [2 w1 e- ]: M/ N3 s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!!——
, O5 n8 `8 ~6 J! v+ g" \+ v5 ?, eA:Gaufrette
" D1 v4 Q2 c+ [, D9 B. }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* D% ]. |8 V7 Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- Q0 j/ I4 h) {. }2 c7 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* \8 f/ o3 p6 c2 c( v
8 O" B7 ^2 T+ I3 ~; f: d
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, e* B3 {0 {3 A7 C* W# f$ B7 Z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)
' Y2 J4 O8 ?0 _2 p$ ?A:Cilantro 胡荽叶 香菜$ c& P7 W% z' m; e$ O, l+ `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 A) M0 g6 [5 y4 r. J5 W' Y+ p. l# Q

& i9 J6 O4 n' [3 T/ L60.Allspice is made from:
4 R$ ?+ m' j5 Q7 i 多香果,  多香果香料是什么# A: ]5 r5 ?8 O- N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  t6 V2 P' C! G! e, yA:A dried berry 干浆果
3 W4 T/ s. R/ X# r  p0 \  j* |  n8 \% d
61.Which of the following are used to make a sachet d'épices?
1 C9 }: O( Y' _1 y1 {* B# q, ?2 ?下列哪些是用来做香包德épices?
& ?! E3 J* \( Lhttp://www.sachetcatering.com/
7 [: i) p) G1 k/ C; `8 lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; ^# f3 ~' I1 P' D. V8 w  q6 S

! X6 o* \4 s0 B# a62.Which of the following condiments are not soy based?
+ H9 Q+ B/ s* j$ T6 P下列哪项不是酱油调味品的?/ }' v5 c, |0 K1 m. M% L
A:Wasabi 日本辣根4 m$ ~# E7 r4 W; d8 K
+ L7 ^& E5 E" ^( S, G6 w
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 K' M! W" X; b. V2 z* t1 M4 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:
: X4 y' k$ U5 n7 }/ @A:Pasteurization  巴氏杀菌
$ H2 j6 D& H. e' ?6 k3 X# o: L+ A/ t4 T
64.Which of the following steps is not the correct procedure for whipping egg whites?
. F" a' ?4 k# @+ @4 p# n2 ~9 M: L下列哪个步骤是不是正确的蛋清搅打程序?
6 t/ k' x) O# g' Z0 D8 F5 ?A:Allow to rest before use. 允许休息后方可使用。0 }! ?: t! D4 B0 W. a8 i- P3 A

( S/ J- B/ d3 J" P2 K6 |65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 H: q3 {0 c: S  ]3 s+ I' dA:56g and 63g 56克和63克
8 H6 l( F$ d0 Q8 b* M( l  s' Q. h3 {9 E$ z. G8 D
66.Evaporated milk is a concentrated milk that is produced by removing
+ U; Y5 h" o! \炼乳是一种浓缩牛奶 是去除什么做的* J5 Z" s' p6 C0 V% g9 w! C8 I
A:60% of the water 60%的水% K- N. f% v' R2 {: F

' B3 |% }4 a" \" W$ B67.A method of cooking that transfers heat through a liquid or gas is:. f: b- T2 S! f2 }2 B
一种烹饪方法,通过转移液体或气体是:" h, y9 ~; U0 U* j8 k* y
A:Convection 对流
6 ]4 [- o3 Y1 A; S/ w! B/ c, ], w! m1 ^# T1 o
68.The cooking of starches is known as  烹调的淀粉被称为( Z& q$ i- M5 @8 B) N( W
A:Gelatinization 糊化8 L$ \5 T$ j* u* K8 }
! |7 d* m9 S" K! k- }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: H/ F) T& b: X0 i8 w/ T8 E
A:Braising 烤. y6 U- V* {( J" p; [
, s9 j' a# ?+ Z4 V9 B
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:( t8 I5 Q  c5 v$ `. u& o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  K6 S' s* |& g0 O3 l0 B- {0 m
( L( E: }$ E/ v/ m* g71.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
( i* X) t' E! x8 YA:Fumet 原汁+ K2 J+ s& K, @# y
5 o4 `/ }4 _% g/ x4 K; q
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
6 J( P) p6 L3 a! b$ b* PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, _' d1 G+ V) J. i7 ?: r# y
9 g3 x# E3 H+ m73.Which of the following is a principle not used in stock making?
5 J( m/ }7 r* r下列哪一项不是用于制造高汤(低汤)的原则?' g- y2 R. T+ t1 `7 O+ W9 p$ O
A:Start the stock in hot water.开始在热水中操作* t* t: T( ]3 n) D; M' \3 B
3 S' z8 W3 ]0 l8 h5 H' ]
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  f/ L" ]5 a2 V0 m% P3 }
A:Remouillage 法语熬汤% `! R- m: V5 c) y/ x
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-2-6 15:58 , Processed in 0.185432 second(s), 15 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表