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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。4 h. ~7 q" j3 l' T& ]* v0 C
. s( h. B) r+ t, a/ u: t2 [
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。
; k* ]7 M# E0 h. A; ~8 ^' s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
理袁律师事务所
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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7 [9 k7 q+ u3 D" c6 v& o9 X4 d
1.Which of the following methods should be used to determine doneness in a New York steak?
  s- w% m+ ]" ~% X6 S) W# E( t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)( R& i# T" u1 ^6 X4 s
A: pressure touch. 压力触摸
) z2 u+ V5 M$ d9 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 F5 @& L$ Y$ A1 ^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* d6 ~2 Y" l, j6 ^$ @
A: acid  食用酸
% h9 M0 S% x( s; l0 y3.Vegetables are major sources of which of the following nutrients?5 v, _: P% M$ w; P% b
蔬菜中包含的主要营养有哪些% T; K& y' p* Z* ?+ \
A:vitamins and minerals. 维生素和矿物质。
3 h! |9 F# O  D9 I1 H8 ?" h3 T4.Cauliflower is commonly served with
  Q; T' l( i" C花椰菜(菜花)最常见和那种酱汁搭配9 L  [( ?! }+ q7 r$ N, }7 p! N8 h
A:Mornay sauce. 奶油蛋黄沙司
0 l% ~, d1 t+ ~! @5.Which combinations of products are found in pie dough?0 [+ `. O8 P  h& 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??)
, D9 k. T5 q9 c/ v# \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: _% X+ i3 j) i: u$ B9 r6 U! Z* N
6The French term for mussels is 法国语青口(海红)叫什么% _9 z2 H+ b" Q0 @  w4 t8 \
A:moules.法语青口,海红
. d! R8 e% ~+ q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; s, w# Y3 I& v$ e" R6 R. V
A:faintly fishy. 稍微有点似鱼味" U% _  t% ~0 Y5 R
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) K: l7 z, [* h/ U4 M
A:2 days. 2天- f; s9 m, d3 H+ f, e! |
9.What are the principle ingredients in ratatouille?   V9 N# U  s  H: N; ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). X: j  Z: k. y6 ], t4 Y5 o8 H& G
A:Zucchini, eggplant, green peppers, onions and tomatoes
% B8 O  p/ ]/ Z* l/ J西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! f( J$ k* h- [' y) k' g, z3 _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& A: }( {* S2 |/ U8 g! @
A:cook food in quantities that will be used up within 20 to 30 minutes.
$ g' y6 Q! u( v8 a4 f# ~大批量烹煮食物要在20到30分钟内/ ^& z6 |1 O$ d
11.What person has the authority to issue a Health Permit?# c: Z; h5 d, T0 u8 j, K
谁有资格颁发健康证(卫生证)。1 d. i) s! i# ~: D" v
A:Medical Health Officer.
7 V' u* O5 g5 z, I" j医疗卫生官员。
& d6 }/ C: X6 S* J. ]( W" ?12.For what period of time is the health permit valid?) N5 F* T; D6 q  Y1 Z0 O" J$ |
健康证的有效时间是多久?5 {) I8 j( G1 a: E$ s2 ~; V
A:12 months.12个月
. `% \* e: l& {/ L! j% M2 ]- u13.In the area where food and drink is prepared, the ventilation system must be able to change the air
8 H+ X$ h7 p0 d  M7 U$ ]在食物和饮料准备区,通风系统换气的标准时什么; a# o; ^  {5 T& Q5 c% b$ t# [) ?
A:08 times each hour. 每小时8次' I# b" R; P4 z; I- {, L( m; I
14。The minimum temperature for manual dishwashing in the wash sink is
9 \) A  K- d5 W. `手工洗碗,洗碗池的水温最低多少度?( k. S1 w# t7 W, W) e8 c5 _
A:110 degrees F (43 degrees C). 43度
/ |6 {1 M- y) T/ [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& z6 u  t( s+ B- g4 G# k
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' u4 T: |/ ^+ @, d  k) V( ?A:180 degrees F (82 degrees C).  82度' ]. j0 {9 m# Z1 r3 Z6 U  T/ s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( |; {2 [- W" f. O, h
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); i/ h1 _$ Q. R4 P1 h. {$ G
A:en papillote.  法语自己理解
1 m! I9 i) N. Z1 ~0 e6 f4 _17。Wing or Club is considered a3 z7 Q0 D& l+ n# n. n8 W8 _; a
翼和CLUB 被看做是一种...
" q  Z- b3 H7 t5 [A:Bone- In Cut     带骨切
: B, d+ N( ~; m9 Y4 b/ U18。New York is considered a   纽约牛扒被看做是一种
. K' u) l5 K  z5 FA:Boneless Cut     无骨切
! m/ t/ O  d1 {- a7 W$ n) z/ B19.In general, a court bouillon for freshwater fish will contain
* U& O% s9 E, h6 o5 m  R2 J" Z3 N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7 S" R1 {0 y) o# v$ y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 |' R, b6 n& O6 _1 M: ^7 y
和做海水鱼同样数量的调味料和香料
, O; M- l$ Z& L$ @4 s, l20.Anise is very similar in flavor and appearance to: h6 U5 P3 y, o( f4 B3 \' z$ @
八角和下面的那种原料有相同的味道
" g3 i7 A+ ^, ~" NA:fennel  茴香  K7 P5 y' {3 X6 t0 v
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 m& w: x" |, e
下面那种原料更像大葱且有平面的叶子- t" O9 T5 R. d, [- r
A LEEKS  似蒜葱 (这边人叫京葱)
0 G2 j$ f$ l+ R. [) _& ?5 \' ]22.Which of the following cutting shapes refers to a small dice
& h6 p& r/ h# R  O4 j4 A下面那种刀切形状指的是很小的粒(末)
% N  I3 X0 M2 a4 E$ ]5 ?& Q& SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) z1 d8 p9 {6 ~5 e23.Oil is added to the water for boiling pasta in order to
2 o+ h- @( {; w向煮沸的pasta (意大利空心粉 )中加油是为了
1 P9 Z5 `& o& t4 Z' f" WA:prevent the pasta from sticking and to minimize foaming action.% i3 |9 [( O8 u% J: z- @& z% P2 Y
防止面条黏合并降低发泡。0 F& p5 I) m5 u7 q" c- `
24.Which pasta dish features pine nuts and basil?, z8 G: R2 U* F1 f9 Q8 E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  A: r" d4 c9 ^- I: ~( xA:Pesto.一种绿色的意大利面酱
* B7 h: Y" x' ?, T- ihttp://www.tianya.cn/techforum/content/96/563836.shtml
3 ]* R" q# Z* u8 P  K2 j$ w, D
9 Z5 i  k% G6 \8 m& k, g  n25.Which of the following is a spring vegetable similar to spinach?
! L. v" j0 C( E: l下列哪项是一个春天的蔬菜类似于菠菜?
2 ?% s8 C2 N  [( s1 X9 TA:Sorrel. 酢浆草。
) W+ k1 X6 y. r8 R2 @( ahttp://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
大型搬家
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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:
3 [0 c* f! v/ f哪位厨师最早带来高水准浮夸的美食
& U0 E1 K& b/ b6 S( Q' LAAntonin Carême 人名 安东尼·卡罗美
6 _! o% }5 M" m
0 R8 ~/ |  y( d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 ?" U, C7 T2 C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 G7 d/ T/ _" i4 R, nA:Cast-iron stoves         壁炉
2 X( L9 w8 J' }' K3 }http://www.usstove.com/products.php?id=6
& \: V2 `# w" B* ^' A8 O0 u: P1 S% s, M# x" J/ i
28.The French term used to describe the roundsman, or swing cook, is:, l5 W+ l+ w0 K" Y3 u$ y' o
法国术语,用来描述roundsman,或摇摆厨师是:
& B; W! j0 I7 r& ?6 t5 A- _; F& NA:Tournant   图尔南
9 s+ A- L! ^# |; t- C! W% }" Z* S. f& b2 e; _0 u) P2 g& ^# Q/ H& z0 `5 H
29.Another term for the wine steward is:# o; ~4 k2 ]* A2 a9 A1 Y, p) G* R
葡萄酒侍酒师的另一个术语是:
, V; ^. k) M0 K( {( `+ ~& y. F9 CA: Sommelier 侍酒师
; t$ a2 X+ K5 b( C2 A3 W, @9 I' D5 `3 X' J
30.Molds, yeasts and fungi are examples of a:
6 z- n. s/ w7 l霉菌,酵母菌和真菌是一个神马例子- `2 T0 `- y1 x( P0 X
A:Biological hazard 生物危害& {0 H0 h! d+ ]

5 W6 v% j* m+ ], p3 d- l; C( c! M0 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: m& w9 w/ Y. q+ X9 P5 w5 |6 p
根据加拿大食品检验局,食品的危险温度区在多少之间:+ r8 z5 n  q$ n
A:40° and 140°F (4–60°C)     4-60度' B: F# K& E2 i. I9 r, Z0 _0 K1 c

% M& [; e1 o1 T32.All bacteria need the following for survival:
3 g) n( P) H- v. V所有细菌生存需要以下哪些内容:  D4 ~& M  b9 ~) R* [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* j+ }# t+ X0 p) ?, I* N

. h; e" r6 n% k4 w33.Which of the following correctly represent critical control points in a HACCP system?
0 D2 n# P, X& \. E! t以下哪项正确表示了HACCP体系的关键控制点?7 J9 O$ [$ M8 z, T: U& a" g4 {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# O( @! _& |- g- |! o$ b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 ~% X6 d1 v/ g: W# d) O& s: d
; i- S: n7 m. `  _4 C" s34.Which of the following is not an example of a carbohydrate?- ?5 y7 U6 `% c; v. V9 H
下列哪一个不是碳水化合物的例子?
7 x# N/ \% {* N$ q: K, W% vA:Essential nutrients 必需的营养物质
6 G4 `- L: W! s7 \2 h7 b, q$ \1 N6 M% V
& {* X6 ], _% K3 q" {! C$ u, D( N35.The process by which a liquid fat is made solid is called:1 T* e0 l4 p$ x: Z
液体脂肪做成固体这个过程叫什么4 Z+ w7 O3 x- H4 B! a& l8 L
A:Hydrogenation  氢化. c8 o' ]6 m2 |) q/ ?
* N# g, e& Q. o! y9 o
36.Which of the following is not an example of a fat substitute?
/ j# H# _8 x/ X: X. l. j: Q下列哪项不是脂肪替代品的一个例子& j2 x# Z% `& `" a$ Q* Z
A:Acesulfame K  安赛蜜K表& L2 G! b# U0 a
6 p6 B6 f/ x8 y, s  i
37.Health Canada requires that a product labelled "fat free" contain:
) I4 }9 a' `3 N8 F4 }, E: F3 B5 p) [加拿大卫生部要求的产品标有“不含脂肪“包括:
0 S+ i$ O9 o. `6 ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ S% `: i* b  i1 {
: V7 {! ^) L4 g$ {, M+ C2 o38.Which of the following is not a problem associated with converting recipes?, |) M+ c8 o% }2 M& S; X
下列哪项是不相关联的转换配方问题?
7 ?' J5 ~; [+ _- j1 fA:Unit cost 单位成本; C; v, [! x% ?6 f: o! Z
  O  W, u/ _7 U4 n5 j6 X& z
39.The condition or cost of an item as it is purchased from the supplier is called:( z4 q: m) }7 _  B
从供应商采购的物品的品质或成本叫什么! K8 S$ f3 X' m7 h) ~' @
A:As-purchased cost 购买的费用' c9 c, v) F; [* y1 _

% q( l  |6 e/ l( u( z4 v5 \40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ q8 i7 Z9 a* @& x! O( H& S在新货到来之前用于日常所求的必要库存量叫什么- U6 P3 W" _7 q8 U: t
A:Parstock 基本日常最低库存9 l: F( r7 G5 J4 A" w9 e* |7 G

7 D% b  u2 T/ G- R) d5 R' ?41.Which of the following abbreviations is used to describe the proper rotation of stock?4 v4 }- ~1 E9 z9 S/ H8 d& M
下面那个缩写是用来表明正常库存流程?1 V9 m# T* G* K# L/ a
A:FIFO=FIRST IN FIRST OUT 先进先出
9 L6 ?: E4 y! ]2 W4 p& H9 e7 v; n: _6 M$ b/ I
42.Which of the following knives is used to turn vegetables?
7 G9 s$ b3 e# V/ z6 [- y下面的那把刀是用来打开蔬菜吗?5 k- r) o' A1 I7 E6 q
A:Bird's beak knife   鸟嘴刀
9 X8 d6 g/ q* P( J2 Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ P9 Q  \" w) q3 M
5 A: A1 h; D' b; P! f43.What is an instant-read thermometer best used for?
4 G3 h/ U2 Y9 ]% f; c; B即时读温度计最好用于那方面?
, d# O6 w& ?3 K* h- z* m5 q8 F& RA:Checking the internal temperature of a roast 检查被考物品的内部温度" u. K# o% s0 y0 p) Z
4 h$ \4 @- Q$ t6 V( w/ y! z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& g, f/ g8 J' \8 O下列哪些金属材料受热均匀,通常用在铁板而且非常重) R& A; G; C; Q
A:Cast iron 铸铁3 i' B1 Q  T- Y- ?# I- I, A
' a1 o- E3 ~) @4 N
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( ~0 O/ F- I' T: g
哪件装备下面有一个可移动的碗和一个S形叶片?
3 U& e! x! c1 j5 |! h- \- f; YA:Food processor 食品加工机6 F) Z6 _8 ^% D6 T5 K+ q' l  n' Q
http://www.google.com.hk/search? ... iw=1263&bih=572& i* g& U6 J: {2 R
( f& M; `6 {9 P. I6 u0 N; C
46.Which of the following is not a rule for knife safety?2 y+ |+ S4 R; b2 g) Z% R9 S, J8 J
下列哪项不是用刀的安全规则?+ y( N6 ?+ [0 u) [& Y0 E2 ]' @% r
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" [. ]# }4 j, h1 O2 R5 A" b- D' Z
4 ~9 V0 i! ]+ W3 q8 B1 E) j  i( ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ J8 N1 n8 a8 q4 U# S, J* x) f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# m, H) H% Z; }A:RondellES 1 S) n2 V3 e8 ~$ M+ y0 I. L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ [& u. N7 G7 ^- O9 G+ X/ c
2 m) q+ y1 l, b48.Which of the following is a diced cut used to garnish soups?* Z1 e/ ]/ h+ E4 K0 v' Q" c
下列哪项是切成小方块用于汤的装饰?
- N/ S; G1 i; \1 r! cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 S6 ~" y( i$ g  t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 |! C7 e2 n, l! Z8 h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!!——
: D" D7 t. L5 k% y7 NA:Gaufrette
7 N6 W' f( b2 `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) _# @( P5 z* p" W+ _; Z  fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 ?! `2 |% v) @, r6 u$ ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! y3 @% f( A- Z* x$ W

% r2 ^. ?; l$ Y/ F" K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# n' W2 }+ F" O+ c6 j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); ?* m# z6 C) f2 [' g/ Y
A:Cilantro 胡荽叶 香菜
5 K$ H+ b6 B7 dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 t! P; p' E$ h' \' c& b. [

+ X8 y- I3 u$ y4 D8 h60.Allspice is made from:. v; u+ {; U. E4 l, [* u
多香果,  多香果香料是什么+ S8 R% O8 ~$ S+ D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 L6 _( \. G( v  a1 a; R' N  g+ w
A:A dried berry 干浆果
$ i! y; D0 L/ C6 q& m5 r1 L" e# ~$ n: q9 Q, t2 ?
61.Which of the following are used to make a sachet d'épices?
% X6 H# n- G2 v, Y4 h6 m* @0 G% j# S下列哪些是用来做香包德épices?
' k4 ^0 @4 V2 o+ O) Fhttp://www.sachetcatering.com/
0 [2 w8 A# r' b, `; IA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香  K/ y5 ]5 v3 ?

" q5 u0 d& d! k& v62.Which of the following condiments are not soy based?* g- m" K, t! d9 s0 H) ]
下列哪项不是酱油调味品的?
: E& e8 Z2 P, K0 N  L  j! EA:Wasabi 日本辣根' x: H7 w$ v  |* Y8 b0 Y; y5 t# O

3 ^) K# X/ O; \63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# a3 o- t6 C- L5 s3 K" V! \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:2 a& L: W1 g- r2 x
A:Pasteurization  巴氏杀菌
8 m6 j3 K) M8 t9 g; R3 K6 D* ^& [  ]/ s; r3 O" u: [& G
64.Which of the following steps is not the correct procedure for whipping egg whites?
! \: J& R" c8 J8 F3 B% ~4 H& V下列哪个步骤是不是正确的蛋清搅打程序?/ A( Z1 e' ?( D2 s$ t) X6 k3 r2 m
A:Allow to rest before use. 允许休息后方可使用。) ?3 }7 f* {8 j8 w$ B
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) f( d" Q: \. o' t: c1 xA:56g and 63g 56克和63克
0 V4 c& l% a3 M! o; x; @0 d
+ J' U5 j) C: K, W! f4 [% h66.Evaporated milk is a concentrated milk that is produced by removing% U, z2 D% R8 `2 P
炼乳是一种浓缩牛奶 是去除什么做的
/ e/ H% q2 }# J6 w: p4 R; `6 {4 U" @A:60% of the water 60%的水0 C, Z# X: P+ u8 E2 K2 P0 k/ x
9 ]  c8 j9 M3 `0 G( ]( Z+ G
67.A method of cooking that transfers heat through a liquid or gas is:
! C; ^) J9 k! J$ X8 u" B一种烹饪方法,通过转移液体或气体是:0 g: D( Z* n& o
A:Convection 对流. l7 Y9 }1 s/ I2 J; H3 T
1 H% Z: ]% g5 a
68.The cooking of starches is known as  烹调的淀粉被称为
. _6 j& A3 U. V) @% S# nA:Gelatinization 糊化0 S0 e) }( Z3 g; o) [' V9 G+ X: u
/ \2 n+ g1 ?. f6 u- _+ O; ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" g: {9 r4 h0 e' _A:Braising 烤/ f) y/ B4 }$ t6 s$ j5 W% y
, `* A4 t) l$ K9 w
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:
9 N+ p+ s" N0 \4 ~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6 u. O' |" R, L! n+ z
A:Fumet 原汁: j; m* X: P9 Y% U

& ]# i, K% u" s8 ~" t! @0 E72.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+ [( n0 \- I$ }$ K' D. B8 {% [" F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% S; v) Z. B9 k+ b: R# q
4 H5 U; p8 c; f6 a8 U
73.Which of the following is a principle not used in stock making?
  ~* G; C. q, J+ [下列哪一项不是用于制造高汤(低汤)的原则?
! e1 k$ N8 U; L3 C+ n+ I0 DA:Start the stock in hot water.开始在热水中操作
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* p) b  ~# e; ^  U  b0 [% I! L% t  V74.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
, a1 [& O6 f# q9 G2 D+ q, kA:Remouillage 法语熬汤
* s% a& O- j: U4 Lhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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