埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8438|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。
- ^6 |& X6 s8 U; p, F/ k; j) Q2 [4 f7 F; C; V
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。
9 f" q" [4 q; d+ D- z1 W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
$ l* R; |5 J9 G* c3 j( Z8 X1.Which of the following methods should be used to determine doneness in a New York steak?
3 z( e7 M; f2 Q9 r. W7 E4 m4 F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& T& q4 z3 \$ y; }' W" T) m
A: pressure touch. 压力触摸
2 T& K; x: ~; z5 {- H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& e1 N1 [  e# u5 C& u8 P
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" H7 z: b9 s6 U
A: acid  食用酸
4 [* `! b" m! [* U" K3.Vegetables are major sources of which of the following nutrients?( ?. q, J5 A/ u2 g
蔬菜中包含的主要营养有哪些0 F% }9 }& m7 {( u+ X3 _% ]
A:vitamins and minerals. 维生素和矿物质。& ~8 q7 [" W& b! Q4 A, L+ H9 n
4.Cauliflower is commonly served with
1 p& E+ K8 g' n6 A  G& Z0 A花椰菜(菜花)最常见和那种酱汁搭配+ g' n7 D/ ~2 A- n  C* y: |9 p- g
A:Mornay sauce. 奶油蛋黄沙司, v  j/ ?, t( |
5.Which combinations of products are found in pie dough?
9 w0 B- l9 }' U, y7 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??)" p2 J- `  u7 K6 f# k' M4 d9 V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" \* k( U4 ], g' m3 M& E6The French term for mussels is 法国语青口(海红)叫什么1 s" P7 c3 K. a
A:moules.法语青口,海红! w+ U( F8 Y5 F6 P4 A( i6 {! n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 C, P, ~) `3 N+ E1 |A:faintly fishy. 稍微有点似鱼味
' ~! j1 R* M) J$ r! _0 p8 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 n! r5 k: I2 _6 D3 d1 F- ]A:2 days. 2天$ h" J9 d; ^6 v. f; c
9.What are the principle ingredients in ratatouille? 3 z  `% i: f4 L  i7 a
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), r& [$ S4 `: @0 s: v
A:Zucchini, eggplant, green peppers, onions and tomatoes
; w& X4 q$ u: ], }: t. N$ S+ I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ O% Y. ^& ]4 M8 E: t% A
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; A* ^1 w6 n% V8 l. L; J
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 f3 G% t) i% k. b大批量烹煮食物要在20到30分钟内3 \$ @8 t' x; U- D  B/ S7 T2 y
11.What person has the authority to issue a Health Permit?
! p  w3 q& h; L0 V谁有资格颁发健康证(卫生证)。: W# K7 S9 V, r$ K+ ~2 ?
A:Medical Health Officer.
" h5 c( t! X9 T1 y医疗卫生官员。
6 i6 k2 g8 K; w% L/ t3 u* J1 Q12.For what period of time is the health permit valid?7 J$ m$ O/ \3 s. }% i. z9 ~2 p9 I
健康证的有效时间是多久?3 Y- \* g5 s% k5 [5 W7 e7 t& }
A:12 months.12个月
! p& t, d- r; k$ ^/ F  G13.In the area where food and drink is prepared, the ventilation system must be able to change the air. S, N" D/ Z! c/ y6 s" [7 b! W
在食物和饮料准备区,通风系统换气的标准时什么
" Y9 g) I' o, z% iA:08 times each hour. 每小时8次
' l! T6 o2 `1 [5 y4 F5 e+ l/ r14。The minimum temperature for manual dishwashing in the wash sink is* ?/ q' l6 k' x3 Z
手工洗碗,洗碗池的水温最低多少度?
# g6 [. @/ m5 oA:110 degrees F (43 degrees C). 43度
% i5 W$ K# O9 p" b; X% g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 T9 Q1 ]9 l" e; {' n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, U, Q& m  S: Q! I% x4 B' s) _A:180 degrees F (82 degrees C).  82度0 `" N" @9 Z/ j  Y+ I$ |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; p0 e  ~) H* A8 i) ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  h$ P: |9 x. q4 n! B$ S' j/ f' |4 e' ]% v
A:en papillote.  法语自己理解
0 \0 O1 A2 T. d& X/ Z& j17。Wing or Club is considered a: d1 |6 i+ Y$ t$ I% o* }6 K8 z
翼和CLUB 被看做是一种...$ o9 W; h" |; M" x& N  w
A:Bone- In Cut     带骨切
5 U. Z0 ^, M% B8 A4 R2 Z18。New York is considered a   纽约牛扒被看做是一种: j2 J* Y2 _5 e* l4 W
A:Boneless Cut     无骨切
9 M7 d$ O. e0 K8 u19.In general, a court bouillon for freshwater fish will contain6 T2 `7 t, K3 w( c( [/ R
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 J1 A, H) r3 _+ p# r. \$ {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. N7 N* R# v8 V: S/ u. r
和做海水鱼同样数量的调味料和香料+ E0 h/ h$ o3 b# B
20.Anise is very similar in flavor and appearance to/ I& Y7 ?2 j( C7 ?$ X) s
八角和下面的那种原料有相同的味道" y! A/ l. v% |$ K9 ~1 D
A:fennel  茴香
) v9 R2 Z4 v8 g: c6 U! N0 ~21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 ^; Z# q9 ~! M7 y4 a( a) `
下面那种原料更像大葱且有平面的叶子
9 `' V) M! o) [6 q* g9 K- Z% q; j- D& iA LEEKS  似蒜葱 (这边人叫京葱)2 J1 K) V  D" y6 T/ q0 ?
22.Which of the following cutting shapes refers to a small dice
3 k- b/ q3 m9 S- _/ J下面那种刀切形状指的是很小的粒(末)/ [. U* M7 o+ u* s& n# v1 m0 Q' S  C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: o3 |! M+ K$ w: M' _) |
23.Oil is added to the water for boiling pasta in order to
2 d$ l! N! K4 T" f/ F+ w向煮沸的pasta (意大利空心粉 )中加油是为了
* m( c2 p1 {" cA:prevent the pasta from sticking and to minimize foaming action.( s4 ^) G+ p% a0 r$ I/ W. W2 F2 i
防止面条黏合并降低发泡。
! s. R) B5 u3 W+ a1 P24.Which pasta dish features pine nuts and basil?! c7 q5 z/ v; w4 B; J- Y- @5 X! G2 X" [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# w0 d8 B( D  u) |$ Q/ g6 f6 o( `  nA:Pesto.一种绿色的意大利面酱
9 I: {' w) H4 i' C' c2 Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
/ ?  R+ y6 [2 m# d9 W+ K& Z& F5 P+ W% u/ ^5 B: Z( h
25.Which of the following is a spring vegetable similar to spinach?
  h( u; p6 a; W下列哪项是一个春天的蔬菜类似于菠菜?
" t; r! s4 x3 N& g/ mA:Sorrel. 酢浆草。, J" g- T1 [  ^( V8 `
http://www.google.com.hk/images? ... iw=1263&bih=572
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:+ b/ z" V: K  k- u5 p
哪位厨师最早带来高水准浮夸的美食
9 F0 T* w$ U7 WAAntonin Carême 人名 安东尼·卡罗美1 p( A6 U" {2 {/ n, }
1 Z7 ~; D% ~& Y/ C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 i& y& B  o! k* L8 R0 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# }* q  v3 V; v1 L' [
A:Cast-iron stoves         壁炉
- ^* |0 V, R6 m: ?) u7 J9 H/ Khttp://www.usstove.com/products.php?id=6
! C* e- ~7 ]* P9 {" p0 b8 u$ a
9 W* H0 z; z# l: @6 F- `0 g28.The French term used to describe the roundsman, or swing cook, is:
7 b7 i5 K* S% z+ D$ R$ N: F法国术语,用来描述roundsman,或摇摆厨师是:
& K+ ^4 ^5 R7 w9 T2 qA:Tournant   图尔南/ s+ U9 d% I/ c7 Q0 A6 r  f9 b
1 N# H: M- X) x4 r- L
29.Another term for the wine steward is:
. c0 }5 \; N8 \葡萄酒侍酒师的另一个术语是:
, n/ M7 I. C/ u7 X3 S; k, sA: Sommelier 侍酒师
$ A# o( B* Y8 o* ~: m  q. l+ s! M7 w: k# [) g
30.Molds, yeasts and fungi are examples of a:
5 U% |* ^$ W9 C2 e/ T霉菌,酵母菌和真菌是一个神马例子" U) K" t( p) s3 N1 I# {0 m, ]
A:Biological hazard 生物危害
" x7 M; P8 R7 S" n# P; }" O5 ]5 @) Q# O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ B. W8 R- ]4 m# M
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 p! s+ t& ]( l6 h' S8 N( t% WA:40° and 140°F (4–60°C)     4-60度
& ^  O! \% y4 W  S. Z. |$ Y6 J5 x1 [, V) G# b6 H, O
32.All bacteria need the following for survival:
' {+ e5 \5 h  |: U: Q; H( l所有细菌生存需要以下哪些内容:3 I5 f2 q, Q( R( z! _
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
8 {( @0 b5 T# o) _, ?
  `4 F7 @: G$ H% e) A& ]4 L; ~/ W33.Which of the following correctly represent critical control points in a HACCP system?0 i* l$ W$ x6 \% I  O5 v, Q
以下哪项正确表示了HACCP体系的关键控制点?- W( L$ f8 |( \* D, @* t$ o- x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. @2 b  x) V) P. @- a# G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) |' L2 u4 B6 T5 h
+ V% k( t" X5 E: `34.Which of the following is not an example of a carbohydrate?
7 b/ [5 E, G! C! x6 w" {下列哪一个不是碳水化合物的例子?4 J; h4 b5 n1 m: H7 ]$ U
A:Essential nutrients 必需的营养物质. R8 r# X! B9 Z; g5 Q
/ O& p' ~, O( C2 X2 |% Z
35.The process by which a liquid fat is made solid is called:
; M2 S3 s" k9 [( J4 m- t& {液体脂肪做成固体这个过程叫什么
5 m& `! p' n! ?& |# b5 k( bA:Hydrogenation  氢化' a( s* Q# T( x8 Y5 l

# Y5 H- F, J/ z! O6 l36.Which of the following is not an example of a fat substitute?
: G2 P+ k2 H) h7 ~* p9 H7 b下列哪项不是脂肪替代品的一个例子1 k" T, _; p5 k7 A! {
A:Acesulfame K  安赛蜜K表
0 R5 h5 I4 x6 M5 P
* o+ h( m4 C- m- v: ^37.Health Canada requires that a product labelled "fat free" contain:
8 p4 A9 W. ~( o加拿大卫生部要求的产品标有“不含脂肪“包括:5 x: E' G3 N2 t1 Y9 D; m; ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: A$ ^, v7 N; i& Q) s8 ^6 y& T, A1 N) N# V* `  F( w6 L9 C" p5 y
38.Which of the following is not a problem associated with converting recipes?
1 W6 Z9 L  `. n' S% T4 E下列哪项是不相关联的转换配方问题?, j+ h8 C7 O, B1 ?2 s& F( P0 G
A:Unit cost 单位成本4 ?, K0 I6 _1 D7 S7 q" q" R
- O# ?, y/ R8 N& Y
39.The condition or cost of an item as it is purchased from the supplier is called:
7 z( r7 r9 p8 U& n$ q$ `1 Y从供应商采购的物品的品质或成本叫什么
& J9 e# L3 v6 M# k  Z  O& rA:As-purchased cost 购买的费用# W1 \( W1 f1 p$ f1 D/ x
8 J; G0 k# [* Y- }
40.The amount of stock necessary to cover operating needs between deliveries is known as:) h+ z3 r. j: G4 h6 J' W, i
在新货到来之前用于日常所求的必要库存量叫什么
3 m0 ^# U6 D; o( Y% D8 ~A:Parstock 基本日常最低库存* O+ W  U- u; Z4 R5 ?. W* l* k
) T, f/ i/ R0 D" [
41.Which of the following abbreviations is used to describe the proper rotation of stock?, o! u% j9 q& Z& |& e; B" S7 ]+ z' t9 n0 H
下面那个缩写是用来表明正常库存流程?3 q, c! ^$ x) @0 i& L7 K  s: P" @
A:FIFO=FIRST IN FIRST OUT 先进先出: [' w! l+ {! @, K2 y4 O7 R

2 ^1 _, P, U9 m2 a7 b* g6 F42.Which of the following knives is used to turn vegetables?
5 b- h5 ^! m4 M下面的那把刀是用来打开蔬菜吗?$ A5 E& G" A5 s: e. q+ V/ L# i
A:Bird's beak knife   鸟嘴刀& A& ~% f' {3 _* C5 K! \% E
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# S& G/ n8 X! r; ~. Q6 D
( t% B5 q( D; O43.What is an instant-read thermometer best used for?
. g, g7 M1 ]3 }! g: g$ ?% X即时读温度计最好用于那方面?3 O# _' G/ p$ U& D$ j
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( d. \. w6 P1 G. l$ R3 [+ U2 n- C; E7 e
2 P) o' P( q, c0 ]8 w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& x' u8 S9 Z: r+ b5 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重) r- O! O/ q7 h: k
A:Cast iron 铸铁
6 W$ X9 w. x( b" D$ [2 s9 ?) B/ z7 D2 D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# a. |8 y4 N. ~2 s5 b. f9 l6 s& V
哪件装备下面有一个可移动的碗和一个S形叶片?
9 p) M( q) x& m5 b5 YA:Food processor 食品加工机' s) O& z0 ^$ j- V4 v2 z7 m
http://www.google.com.hk/search? ... iw=1263&bih=572
3 P$ @3 e: O( b8 n
0 }! s5 @, Q" P7 s; S. m) \46.Which of the following is not a rule for knife safety?
1 J% c) p" N. f/ |9 }4 [) |下列哪项不是用刀的安全规则?
3 P* e7 b! `" M1 G, \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& l! E0 a) k' e: r7 Q( f
) M6 H- T1 M7 y5 [  r- ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% A# G1 ^* V3 g7 d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ f7 W$ k4 E( c0 K( @, i6 b( tA:RondellES ) s/ F8 K7 q; X! e- F( H) I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ a% m! z# ]9 W( y
8 D8 s6 b2 c: ?+ Y  X
48.Which of the following is a diced cut used to garnish soups?& N. V! }! ?- P; ^4 a
下列哪项是切成小方块用于汤的装饰?/ C8 u% ~  ?% Y7 H, b% p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. w1 x1 E( N: p& {: U) n: t& Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- e, i; r) X; n. q* |
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 f1 c4 q$ @
A:Gaufrette
2 u# c4 r  ~3 w7 lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% ?$ N% n% {4 i3 `# {; {$ v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' e+ p2 r+ S7 Q2 |7 W$ P+ d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& b8 T( W$ P8 h" D1 n' w, R
  t  N1 O' w- D9 J+ T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ x3 l# ~$ z4 A; S& Q) T! [3 }
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& x. z3 K0 {8 RA:Cilantro 胡荽叶 香菜* V# z) R0 }# V" r+ d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& x( j  J) B0 U6 Z, Q
; d' N, W  j8 u( E60.Allspice is made from:. Q$ ]  d7 v. ~$ R
多香果,  多香果香料是什么/ U  {  r# Z1 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! J9 s- h3 U7 r
A:A dried berry 干浆果
5 j. x% Y" Y, C! m2 e
: O" ?5 h* Q! j7 i% j2 L61.Which of the following are used to make a sachet d'épices?
! v, i# w) m' I! L. m: j下列哪些是用来做香包德épices?
+ [' h! y! t, f: {7 _http://www.sachetcatering.com/
3 r: F$ J2 k5 J. z  iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. A1 A# U9 `: U% P, V9 f# l; O

. B3 Q: t5 v+ l+ E$ [: O62.Which of the following condiments are not soy based?
; |1 b; T" V- k) A$ k) n/ z8 A8 P下列哪项不是酱油调味品的?
1 m3 j4 {# @# tA:Wasabi 日本辣根3 I2 `5 j, P& T# D% Q4 p

# q$ q# u7 U* l/ B7 Y; a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. }- }- L  K$ L% g2 Z
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; l" p- O  ]7 I! nA:Pasteurization  巴氏杀菌
" L) y; H4 X0 g& \
* Q4 Y$ \; |' `. C6 D64.Which of the following steps is not the correct procedure for whipping egg whites?) R  x5 Z3 {3 o" u3 ?; ^4 s7 {
下列哪个步骤是不是正确的蛋清搅打程序?4 ^% i/ B  h: a( ]) h6 d
A:Allow to rest before use. 允许休息后方可使用。
' [& f0 f# C, F& v8 j
& G# s3 h, R6 `% P4 Z- \65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 C# }- x2 D5 H( N' lA:56g and 63g 56克和63克- N# v! T9 O. b  h" ~" B

) Y0 g2 L+ n% L  r1 s, L* h66.Evaporated milk is a concentrated milk that is produced by removing- _- P1 g/ T! g7 |: W9 [
炼乳是一种浓缩牛奶 是去除什么做的/ v; y( I+ @2 Y2 F. U0 I: W
A:60% of the water 60%的水
0 N$ ~/ O1 s0 D: \  V/ ~( J" z
. E. A! u( T4 q' V8 [67.A method of cooking that transfers heat through a liquid or gas is:
; T% k/ F) G( z$ j+ |$ J7 y一种烹饪方法,通过转移液体或气体是:9 O  S& ~6 p& s
A:Convection 对流( x" M5 H# q1 N$ m( G; Q

; ^) l- X% I. u- {5 V$ w68.The cooking of starches is known as  烹调的淀粉被称为
' L$ g) U- ]- {& C9 gA:Gelatinization 糊化
! u8 }  T) w2 b9 j: i7 d. k& A5 P6 ]4 @$ J$ K1 r# F( R1 V
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 u+ L* _/ Z2 |2 m. Y, pA:Braising 烤
# a% Q4 {- Q+ b: w! @, E
! i7 J* v5 p7 Y) O70.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:2 Z% O; L( p5 p- y* a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 H% J1 @) {) G2 R, m2 V8 y' G: y+ [# _) A1 U7 I7 x2 _. \
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 k5 Z  @
A:Fumet 原汁
4 U% p$ d8 w2 @4 r% h0 h8 y# i* O- b+ t+ L. k
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& c+ r( o  z6 Y% t; a9 p3 W- F% G* L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 y) C& f5 p9 i* G; {7 [
& I5 t) Q! _% M/ t1 B
73.Which of the following is a principle not used in stock making?- U* I2 A6 `8 o- d3 w
下列哪一项不是用于制造高汤(低汤)的原则?
$ s7 U, F) J  _A:Start the stock in hot water.开始在热水中操作& r- q4 G9 ~/ }, d+ ^: u

( c6 h  z( F" 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
: x5 v2 ~! Q- ]( XA:Remouillage 法语熬汤! v: ^: \3 y- W/ s* N& f7 z6 Q
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
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, 2026-1-17 23:28 , Processed in 0.108699 second(s), 17 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