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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。' ~- H& p* M% e
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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。
% E- C- a- o( s9 V% n$ v' u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9 I' W9 ]; r* ?! X  I% ]9 Y
1.Which of the following methods should be used to determine doneness in a New York steak?  P; d0 j" o+ S, t9 E
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)
/ D* }, A- u: p6 _$ J1 s9 fA: pressure touch. 压力触摸
: I6 J# K: z! g8 ?" w8 u0 b3 M0 _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 y4 [) o% a: o' K9 O! {! @0 n' K
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
% ?3 K6 g+ ?/ P/ L5 M1 qA: acid  食用酸
* s7 b* y$ y. s0 }$ N. X5 a% E: [& I3.Vegetables are major sources of which of the following nutrients?
5 h2 G3 H+ I9 P! o蔬菜中包含的主要营养有哪些: @* h: j3 X+ E8 i& W, R- g' W
A:vitamins and minerals. 维生素和矿物质。
+ \0 S4 c+ P7 s4.Cauliflower is commonly served with
2 M5 L: D3 W# I+ i% s( [0 e& {花椰菜(菜花)最常见和那种酱汁搭配! Y8 D& s# x5 c& h
A:Mornay sauce. 奶油蛋黄沙司
+ f! P9 \" d% d9 g9 D5.Which combinations of products are found in pie dough?
& e. j) \8 b1 u; N  ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 S1 N& F& J; O1 ]' V" u* H$ a: C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ K3 \3 K, C6 R$ b1 e5 Z0 v3 `/ f2 b
6The French term for mussels is 法国语青口(海红)叫什么
' F* u/ i% o% M' q- [0 \A:moules.法语青口,海红
- [3 ^. E6 A; ^' F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 H; a0 O0 ?4 x4 H
A:faintly fishy. 稍微有点似鱼味
; l* q2 ^( F/ t( s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" U. D0 @- ?# N5 ^& z
A:2 days. 2天
- W5 E/ ^! ?7 _2 m' T# X9.What are the principle ingredients in ratatouille?
1 K$ Z( b$ _" _/ v! d5 J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- [, x) b1 R8 q$ u5 m4 m' c) eA:Zucchini, eggplant, green peppers, onions and tomatoes
1 C* n! Z; q3 p- ?' A  S+ k6 F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). q$ M/ z4 G, c" \- G; S0 W6 [
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 k" A8 H1 c% }* g4 OA:cook food in quantities that will be used up within 20 to 30 minutes." Z3 b: y% i& m( r, G3 U
大批量烹煮食物要在20到30分钟内1 D( P4 Z" K8 U0 g3 ^6 _- k/ M% x
11.What person has the authority to issue a Health Permit?3 d4 e  ^  i8 X
谁有资格颁发健康证(卫生证)。
2 X" O4 ]6 A  j) P6 y; c. l# P9 ^# IA:Medical Health Officer.
* O  j! b4 m- F/ i0 ^医疗卫生官员。9 e7 B4 w  p3 U, l3 c7 v
12.For what period of time is the health permit valid?" q! v  m7 [3 P5 k/ z
健康证的有效时间是多久?2 ^; I$ l9 m; A; f' z" m) ^
A:12 months.12个月* }3 p4 G4 A6 _2 k0 u( h1 x6 E* R
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 v. D2 U( c, s5 `/ V: W8 p
在食物和饮料准备区,通风系统换气的标准时什么
) @1 A# `. B0 t) K: v6 yA:08 times each hour. 每小时8次' X, G  ?) n$ T6 V; K! o% U! G
14。The minimum temperature for manual dishwashing in the wash sink is
8 b9 T9 _, I: T手工洗碗,洗碗池的水温最低多少度?8 n4 {% ?6 b0 ^
A:110 degrees F (43 degrees C). 43度
9 }2 n! E5 {7 Q0 T, T5 b% a7 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 {3 n8 T' c, Q: f6 _; o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  L3 V1 @1 Y4 Z. d: k9 z# gA:180 degrees F (82 degrees C).  82度% b8 n1 K1 K  z: T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' @) p' _) f, F! V3 l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)& A- ~& o, B& U+ G  }
A:en papillote.  法语自己理解
2 S: Z" m& I  d0 {% {17。Wing or Club is considered a9 X" B! \. z+ Q+ b/ K; L, u
翼和CLUB 被看做是一种...9 ]' ?4 ^/ Z0 ^) I1 @$ }
A:Bone- In Cut     带骨切
/ e+ ?0 N+ ^3 p; @! Y9 C; u18。New York is considered a   纽约牛扒被看做是一种* m" {( H; y* }% ]0 q8 l4 L. z
A:Boneless Cut     无骨切$ F6 t- E1 U/ |+ ]0 ~
19.In general, a court bouillon for freshwater fish will contain
# L2 z4 T1 z6 H0 G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5 H: i+ M8 ~3 n+ O, l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ t6 h  O3 p- D7 M0 S. |; e( R
和做海水鱼同样数量的调味料和香料% j+ y* S, k7 ~  {" T4 e' a# f
20.Anise is very similar in flavor and appearance to# T% J/ X5 }3 z3 A6 ~: y
八角和下面的那种原料有相同的味道) M  p8 C, f6 h: E/ g1 E0 U( u( T
A:fennel  茴香
& _. X' G/ R/ G: {8 g21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* x( g3 v, B% v% H/ D4 q3 |下面那种原料更像大葱且有平面的叶子9 U7 r5 g. T2 x! M' `2 c0 `
A LEEKS  似蒜葱 (这边人叫京葱)
* P8 `' c8 E( R6 M22.Which of the following cutting shapes refers to a small dice
* t/ Q, Y0 n1 o: r2 N下面那种刀切形状指的是很小的粒(末)  i, H8 K. p' t8 J0 Q9 v( _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# S) r2 I9 w4 R% S* t! a9 {  \7 Y
23.Oil is added to the water for boiling pasta in order to. ~" [! m7 J" b& W& g* h
向煮沸的pasta (意大利空心粉 )中加油是为了
4 K- e/ g$ N0 k9 ?. VA:prevent the pasta from sticking and to minimize foaming action.2 ^5 p: J4 l7 L8 }' ?% J2 S
防止面条黏合并降低发泡。
  q4 i2 |1 j3 c  L6 i$ |* P3 I24.Which pasta dish features pine nuts and basil?
0 y. D# l% T. y8 D, b% ?9 H0 j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 a4 c& s* I& `6 U# E9 qA:Pesto.一种绿色的意大利面酱 " Q1 \3 w* x4 W9 T& P
http://www.tianya.cn/techforum/content/96/563836.shtml) [# c8 p* X8 X! M( o
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25.Which of the following is a spring vegetable similar to spinach?0 U' ^4 f1 m- Y2 U) {
下列哪项是一个春天的蔬菜类似于菠菜?( ?6 z& O: W6 B4 {2 o$ y
A:Sorrel. 酢浆草。
; j* _& K" S3 M9 c$ dhttp://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?
理袁律师事务所
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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:
4 H/ |0 H! J& R. N" d( o5 g哪位厨师最早带来高水准浮夸的美食+ a& U# g' x  _4 [6 S0 M, m* }
AAntonin Carême 人名 安东尼·卡罗美; I$ d0 v  A' D' |8 L/ v  U
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" [+ c8 M% ]/ m  Z4 F' B* b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 ]) W- U0 F3 }! q, \A:Cast-iron stoves         壁炉
8 @. N6 _2 F' n( y8 V% u8 k% Phttp://www.usstove.com/products.php?id=63 c# g  d5 b& R. @! L
$ i. x" o/ n6 ^! r3 Q( s5 K
28.The French term used to describe the roundsman, or swing cook, is:
; a1 Q  F& z. w法国术语,用来描述roundsman,或摇摆厨师是:
9 x# `- W' g) e2 C1 G: M+ x! ]A:Tournant   图尔南) X% @/ n' I1 j, U
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29.Another term for the wine steward is:: ?- I  O  n+ a# z5 ^- Y
葡萄酒侍酒师的另一个术语是:
: A8 _; `0 {  {7 I4 w+ GA: Sommelier 侍酒师$ j1 R) E) z) f9 u; d% J+ `

7 p' F# a. l( N1 g' e8 y30.Molds, yeasts and fungi are examples of a:
$ O: S) C; B) u/ g, ~. J霉菌,酵母菌和真菌是一个神马例子3 }# ?- o3 N7 L- Q  V# [
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. r" R% _- ?6 c; W2 o- }
根据加拿大食品检验局,食品的危险温度区在多少之间:  i# `+ v! S# U: v) Y
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
' C% H: |/ u( V# [, b所有细菌生存需要以下哪些内容:9 X  w6 U& t- N6 J8 T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ L3 G( y* _8 _  ]- e) s
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33.Which of the following correctly represent critical control points in a HACCP system?+ H1 z  i2 r$ y
以下哪项正确表示了HACCP体系的关键控制点?0 f% q1 b. M" {% N8 [3 v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! S; ]7 d5 Q- G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
7 e( [  a+ Q( ]" H下列哪一个不是碳水化合物的例子?, l0 r- V* Y4 g( |3 u
A:Essential nutrients 必需的营养物质
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, }- Q5 W& o" j35.The process by which a liquid fat is made solid is called:* b  R7 M& F) ?( d+ o
液体脂肪做成固体这个过程叫什么6 O2 [0 q; ]/ Q5 [. y6 v8 a
A:Hydrogenation  氢化2 `/ [& a9 g# i, a

& `  `/ \: H" G3 t36.Which of the following is not an example of a fat substitute?5 G) K! q, h6 E, X/ S
下列哪项不是脂肪替代品的一个例子) m2 h: ], |# ~% ?& o) @
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 O5 A- m9 W9 ^+ l
加拿大卫生部要求的产品标有“不含脂肪“包括:
, z7 Q" P8 Z' ]' u( U2 ]% V1 j) ]' tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& O5 _+ O( J+ B% T: n+ ]2 Q+ i- n
" A4 W9 t2 Z, {/ I2 o) ?
38.Which of the following is not a problem associated with converting recipes?
. O. }& X2 l# z) R1 o4 U下列哪项是不相关联的转换配方问题?. A! j* v4 y& @5 i3 R
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ f2 R1 \& m' d从供应商采购的物品的品质或成本叫什么9 Y- ?+ p! D2 c0 |+ I
A:As-purchased cost 购买的费用
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+ F' W1 W. {; ?: h- y; y! C1 L40.The amount of stock necessary to cover operating needs between deliveries is known as:% B, M. F4 w9 ^3 C) e: A, a
在新货到来之前用于日常所求的必要库存量叫什么5 v4 z3 D2 T7 |" a3 c; e& g
A:Parstock 基本日常最低库存
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9 e( ^! P5 b& C2 H* Q& _1 H41.Which of the following abbreviations is used to describe the proper rotation of stock?
( u( ?* h- R1 G5 G" y下面那个缩写是用来表明正常库存流程?
8 }6 |* K3 ?( C3 qA:FIFO=FIRST IN FIRST OUT 先进先出
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5 h  Y: o+ v8 F( T$ h5 z2 ]6 i42.Which of the following knives is used to turn vegetables?
1 A% V8 ?3 b7 n% X' Z下面的那把刀是用来打开蔬菜吗?
: `& k" l  _- ]2 k5 y! K# ~6 WA:Bird's beak knife   鸟嘴刀
$ b) t" ]4 ]- q  l" nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- E; f  B4 i$ L5 i

1 K7 Q% o* {1 Z# C; w. W7 |43.What is an instant-read thermometer best used for?/ C/ W: R) ~7 `
即时读温度计最好用于那方面?
% |. Q. s8 O6 Z* O( cA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 e# T- C& Z  M/ m1 M
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 a  m+ V0 k, b" E* I3 M; PA:Cast iron 铸铁
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3 F; x3 a& x! o' F7 m* x- `# {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% G, }/ a( n+ X
哪件装备下面有一个可移动的碗和一个S形叶片?  L; t$ n8 i- D7 u5 V8 u4 p0 Y. h
A:Food processor 食品加工机. P" u4 a) V0 _- d) O9 k
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?1 Y# r1 a' ]* Y6 l
下列哪项不是用刀的安全规则?
. P; V8 t0 |! h7 D) j2 c. n, qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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# n/ {: i8 x/ f$ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. x/ `! ]. R- i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 D9 t9 m) Y) B  O3 g$ I; m) M  h- ?1 z
A:RondellES
8 ^! Q  L2 F" X1 |' Y! \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
8 p# r7 R! n, D7 J- g下列哪项是切成小方块用于汤的装饰?
. ~3 |! F" ]9 X) I* m5 t8 WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 D0 S) z, D! T0 p9 f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 \( `9 g. U% U% {7 _
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——
& ?6 Y# U  [+ O( t- \# SA:Gaufrette
9 V  k& B% X) _; I  T7 Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 [, V" A# H/ K) n6 a' d! H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- C: L6 U$ w) o2 R1 Z' h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# o6 [  G/ ?5 z, d- K1 q
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ t' w) j) r2 ]0 c- y下面的那种草药(香料),用于墨西哥菜,也可作为中国香菜(法香). v/ T6 q2 p5 U2 ]
A:Cilantro 胡荽叶 香菜! [+ r0 {9 ~; j# Q- b8 D# z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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. F' d4 N. C/ @* h1 P( k3 l  L0 f60.Allspice is made from:
! b3 w1 ^  s6 Q  V. |! k) K6 k. b( [ 多香果,  多香果香料是什么
3 E" [* T$ \) K% Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 ?8 S9 b4 y" u' O5 `
A:A dried berry 干浆果
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7 _& v! d8 Z9 x! o! S$ P61.Which of the following are used to make a sachet d'épices?
6 S0 c; ^+ X0 L% K下列哪些是用来做香包德épices?" @7 c5 f* O8 F8 Y5 g! l" D& o
http://www.sachetcatering.com/& J# `( o- N% e. X$ w8 R8 ?& z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; {' F0 R$ F0 M8 p! P# E" _
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62.Which of the following condiments are not soy based?
$ z  |+ f# q( C6 G7 w4 I下列哪项不是酱油调味品的?
3 ?  X. w: F3 q% Y- U+ s( XA:Wasabi 日本辣根. G$ s( P% s- G4 g/ K$ V! Q/ z
0 O( a- U4 ~1 Z$ }: y. {7 k" L" J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; R5 W2 r5 \+ g# 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:
& c% X' I" \) F: V8 m( m2 \  eA:Pasteurization  巴氏杀菌
  f) U2 e% p7 a8 r8 U1 G6 O- W! Z2 H6 d, x- y' ~. ?: G" ^- o, G6 @
64.Which of the following steps is not the correct procedure for whipping egg whites?
) w) B/ y2 T$ w0 t/ F0 ?下列哪个步骤是不是正确的蛋清搅打程序?5 k8 N$ K9 A1 d( m$ T& v8 U& U% j
A:Allow to rest before use. 允许休息后方可使用。. x9 E$ X- a: ]6 E

! f* z; b6 s% _# f" {+ v65.The weight of a large egg is between:一个大鸡蛋重量介于:- B; O: v3 M& P0 I7 W
A:56g and 63g 56克和63克
" J0 e' H' Y7 Q0 y0 p7 `  {% T5 y+ [+ z
66.Evaporated milk is a concentrated milk that is produced by removing
4 @( s7 R* O! h' Y# {炼乳是一种浓缩牛奶 是去除什么做的- M: f7 a' d; x% n6 n9 m! V7 i
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:. H, l( V/ u3 `+ X' q. V
一种烹饪方法,通过转移液体或气体是:
) e/ {. e! ~8 UA:Convection 对流
/ d/ l- d( H$ }/ H
( D; }' K: j  ?5 Z; F& r68.The cooking of starches is known as  烹调的淀粉被称为
. _- x8 a. B% e, C$ oA:Gelatinization 糊化& Q& d- {* Y# A0 M5 V9 U# w

# R) g8 O) T+ X- O% S69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& y1 R- K7 J7 h$ _" |; W" j" X
A:Braising 烤' ~1 f" S1 |4 }- }9 q

: }3 V) N1 Y9 C- v1 ?& x70.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:6 A# k/ S$ K' F: L: q, a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
1 s1 y; N6 y: m- {7 X5 d1 q5 B  K/ f: {" J
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; u3 ?$ ^. W& ^7 d) t. [* E
A:Fumet 原汁$ F$ _  C. U. M4 f5 Z1 c

: V' m9 u, @  p72.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) m0 C3 _! s. ~% K8 G+ @, M8 Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% t; G3 m$ g9 V- E  |( v; j7 S
! [5 k9 H: O- V0 |3 s73.Which of the following is a principle not used in stock making?9 X* ^( u, {5 c9 H( g
下列哪一项不是用于制造高汤(低汤)的原则?
. T, I. }4 N6 l  _1 |$ r4 FA:Start the stock in hot water.开始在热水中操作4 m5 f9 W3 f3 J
0 `! X2 k- I2 E  |
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+ X  F# Z0 L" s8 g% ~* e  l8 _
A:Remouillage 法语熬汤$ T5 N6 X9 n% ]0 |) C% f
http://www.haibao.cn/blog/post/176242.htm
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