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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。( c, h, O# Y/ s- r* ^# D
! C3 B3 p* f0 K0 @4 Z$ y
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。
3 S  j) D$ w- q' N2 y, c1 D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
理袁律师事务所
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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' B) T* `6 }2 N" a4 M2 K
1.Which of the following methods should be used to determine doneness in a New York steak?
6 ?7 ]7 q( A1 x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)1 a, |/ c% i, _
A: pressure touch. 压力触摸
0 X* N. a  }& B7 d9 O% ~& j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; P3 U  D  ]) o# ^  K/ @; |# Z2 {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
! v* E+ ^0 \5 ~# S2 }' ^1 _1 jA: acid  食用酸1 \% w9 Y/ D! f( Q- q
3.Vegetables are major sources of which of the following nutrients?
; P6 h% ]0 g; _" m( R7 A8 o4 @蔬菜中包含的主要营养有哪些# s. G! w! V7 f- I+ O
A:vitamins and minerals. 维生素和矿物质。
* E, s1 ?' b9 T0 f: O4.Cauliflower is commonly served with
6 e+ F+ p/ C4 ]" Y0 K花椰菜(菜花)最常见和那种酱汁搭配
0 y. E! g8 u. j% E9 A5 M& ^A:Mornay sauce. 奶油蛋黄沙司, L: v& K+ ^0 P! a) S; V
5.Which combinations of products are found in pie dough?
5 S1 i, w" D. q2 [% s$ o5 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??)
. E$ ?' b# g& G2 LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. J! v7 ^8 E$ ~4 u5 f7 k
6The French term for mussels is 法国语青口(海红)叫什么
5 a) w6 z1 j3 d5 j) B, E$ GA:moules.法语青口,海红
  _5 p0 |2 V  W7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: s  b) b/ @1 W' W3 DA:faintly fishy. 稍微有点似鱼味
. n2 W2 `5 n* t8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ U" z4 {0 ^" D& U  a. c: w9 `$ V
A:2 days. 2天
7 X6 i( S5 k5 b. I9 k9.What are the principle ingredients in ratatouille?
" V) y% Y, y+ R  K# B* w' h1 o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- P; r7 G! ~! N& h" L
A:Zucchini, eggplant, green peppers, onions and tomatoes
' N: X) `/ h9 |: L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
* Z6 t( ]% @9 j3 l3 S, ?9 m7 W. a& y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 ~* m! }. c4 b- aA:cook food in quantities that will be used up within 20 to 30 minutes.
: j- M& \4 J; D大批量烹煮食物要在20到30分钟内2 A3 \3 u# ]! ]- A$ G
11.What person has the authority to issue a Health Permit?
; q8 @1 x+ Y+ t, y! r2 Z谁有资格颁发健康证(卫生证)。
. q3 t3 A7 Y6 E2 h) y, vA:Medical Health Officer.
) _, x$ O' l0 \4 C9 p3 k( y5 o2 r5 z医疗卫生官员。; f7 K2 c/ p1 A
12.For what period of time is the health permit valid?" ?0 ]% C. O  _
健康证的有效时间是多久?
1 O4 f, t$ \3 a) W' HA:12 months.12个月( e' ]# h, i5 h; R" ^2 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. U2 ], g2 [6 h5 W7 v# X
在食物和饮料准备区,通风系统换气的标准时什么
8 \" _, u: d0 |- S+ DA:08 times each hour. 每小时8次; B1 s# ~: A8 v" \8 i
14。The minimum temperature for manual dishwashing in the wash sink is
$ z- b  f9 L" }3 b2 F手工洗碗,洗碗池的水温最低多少度?9 c: k0 {+ Y8 P9 p9 E
A:110 degrees F (43 degrees C). 43度
8 @6 c/ g( E% I1 q8 l" U4 t7 g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  @- I: i. |6 G( B1 `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 O& v: Q* E  s2 D, J* M# G
A:180 degrees F (82 degrees C).  82度/ z2 A( o6 R+ d, S9 Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ w3 z( A0 i% _) M2 c: _
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 W( N6 k1 S" R7 P
A:en papillote.  法语自己理解; I7 y; x/ C7 ?. ?# f4 v) N
17。Wing or Club is considered a, t5 J( @  }# g/ \9 E, r
翼和CLUB 被看做是一种...
; T0 @) n/ W8 }- H0 v+ fA:Bone- In Cut     带骨切- }6 l  X; a: t3 j' \6 w; p7 Y( v7 d
18。New York is considered a   纽约牛扒被看做是一种2 l, f3 c6 F  `% {( J
A:Boneless Cut     无骨切
4 f7 A, X/ ]" [6 k; L5 v19.In general, a court bouillon for freshwater fish will contain
$ t9 z* N+ R  f1 z6 B" o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
) Q1 T! r- S# LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 Q* @: @2 C7 J和做海水鱼同样数量的调味料和香料
- H5 R: p1 O) y3 f& \* V: ^; \20.Anise is very similar in flavor and appearance to
6 t, {! K, W& W4 x7 ^8 x3 G; }+ j" O3 {八角和下面的那种原料有相同的味道9 d) g3 S6 f  m0 m
A:fennel  茴香
9 o; ^' J" `6 J) o# n1 v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 A/ B" y% `0 ~" x0 S下面那种原料更像大葱且有平面的叶子
; N) s( t- P+ {% j0 z' G; |A LEEKS  似蒜葱 (这边人叫京葱)
2 }2 V9 n( H6 C' D$ w  _22.Which of the following cutting shapes refers to a small dice/ H8 a# n' K6 `
下面那种刀切形状指的是很小的粒(末)) J& F; A0 a) a, X- I$ G4 o4 d( P. L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。' M' C# P/ u( o. v0 M$ l0 F/ g
23.Oil is added to the water for boiling pasta in order to; s" t) o8 H; Y2 P6 u0 q" L8 s/ }
向煮沸的pasta (意大利空心粉 )中加油是为了
% F$ B1 T4 D* ^" \' P- s3 bA:prevent the pasta from sticking and to minimize foaming action.' |# W) H9 f+ @* t
防止面条黏合并降低发泡。
# k& C5 F6 R- x1 A! h3 z: h24.Which pasta dish features pine nuts and basil?
2 H7 l6 R( c6 x下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ w$ g8 D' `! F, C" F2 r2 C
A:Pesto.一种绿色的意大利面酱
: y9 W2 P$ L. ]9 e, H" g) S4 ~, @3 Bhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?1 P$ a- K/ e# \# J* ^0 R
下列哪项是一个春天的蔬菜类似于菠菜?
. V% _6 t8 d, dA:Sorrel. 酢浆草。+ `; Y/ [+ U  l$ m  V
http://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:
6 m8 N8 y7 X2 ]4 b. X' c* L哪位厨师最早带来高水准浮夸的美食7 j( B9 o2 A  Q' {( w
AAntonin Carême 人名 安东尼·卡罗美
/ u, ~  C- _! P' |+ ?" i8 j; L
+ d0 M! c1 h1 D* L8 R* u# Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 p( g5 M/ Z3 l! \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 E% [# }% I- w( i7 ?A:Cast-iron stoves         壁炉  |( }+ n9 ^  L& e" |: h# N
http://www.usstove.com/products.php?id=6
' J5 b9 W7 V2 u  q
8 C6 u- r( c1 u2 Z* w! m. i28.The French term used to describe the roundsman, or swing cook, is:6 ^5 n6 x+ n5 |* S- ~, S8 [% I
法国术语,用来描述roundsman,或摇摆厨师是:- j/ e) ?$ g5 P% J5 f$ p; N
A:Tournant   图尔南% B* l! F" j6 g& @; c: S, |
0 I, S2 M# ?5 z+ `- {6 f
29.Another term for the wine steward is:
# y% e# r) k* t+ A葡萄酒侍酒师的另一个术语是:5 `% F2 w7 e; h
A: Sommelier 侍酒师
& J7 i; a+ n8 U: B' t
& i* o! i( Q% f30.Molds, yeasts and fungi are examples of a:' s0 Q+ v7 p9 s! q$ P; Q
霉菌,酵母菌和真菌是一个神马例子
5 h9 N, Y% L2 a! B8 C4 M, gA:Biological hazard 生物危害4 _* f8 G$ a. T# B1 D2 \8 n

2 N/ M* @/ {0 H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 B8 m+ V0 t7 N% s
根据加拿大食品检验局,食品的危险温度区在多少之间:
' r: k5 Q5 d- O" J$ ZA:40° and 140°F (4–60°C)     4-60度
7 W* R. X2 s" X- l
  Q1 O: F4 Q3 @% ?; I+ r32.All bacteria need the following for survival:! ~$ p$ n& n8 n* Q7 K* B
所有细菌生存需要以下哪些内容:4 t* z1 X' n# t: P' m2 k
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 S; Z: u; b+ E7 ?# E2 \4 w
# T* t% N9 n# u, s0 a0 `33.Which of the following correctly represent critical control points in a HACCP system?
7 Y/ X& g" U9 w$ \/ b' L以下哪项正确表示了HACCP体系的关键控制点?
: Z; q& Z, m. J( `  G: sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " {7 Z$ [  @, b' c9 K- L; v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# ?9 ~2 t$ s1 o# t, P3 Q
0 }& K9 k7 G3 w. J34.Which of the following is not an example of a carbohydrate?
4 {' O- T$ X, }. p下列哪一个不是碳水化合物的例子?
- O1 e+ j- L8 S0 b9 F% iA:Essential nutrients 必需的营养物质
8 T- c2 D+ d& G- @6 v* y4 V" I: V" f
35.The process by which a liquid fat is made solid is called:
2 r+ Z9 @/ b$ c% {: ^; Y液体脂肪做成固体这个过程叫什么3 \: n, ~' H' i, W3 b7 O  m6 r( E0 P
A:Hydrogenation  氢化! p+ S, a" w- W: V' M5 Q! g+ {, W

0 O, T/ N6 W8 t1 W0 ?36.Which of the following is not an example of a fat substitute?2 r0 f# o3 `6 c7 |) ^  @
下列哪项不是脂肪替代品的一个例子
+ Q+ o7 r: v- O* V, ~A:Acesulfame K  安赛蜜K表
0 v/ u0 K- k7 J
' @8 k' S5 Z2 X# h37.Health Canada requires that a product labelled "fat free" contain:+ Q; G' e! \2 t2 H1 ~" ~; S
加拿大卫生部要求的产品标有“不含脂肪“包括:4 L1 y7 |1 h* G7 g& l" {4 V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ Q9 l9 R  ^3 _' h  @  C' `7 k7 c
, T( Q: ~1 @2 B# Y
38.Which of the following is not a problem associated with converting recipes?
+ `( c- x8 V- E4 y! b6 r& Q下列哪项是不相关联的转换配方问题?
7 }9 N2 x$ l6 H! JA:Unit cost 单位成本4 c9 f7 J% D; t1 d" }2 }  _4 d
! ^$ {; m" D) c* r% W9 d9 _8 g. V
39.The condition or cost of an item as it is purchased from the supplier is called:
5 ]8 q' r' s1 `  L从供应商采购的物品的品质或成本叫什么3 E8 V& C/ |6 A/ ?! S( {
A:As-purchased cost 购买的费用1 d  b# u$ c, u+ O; A8 v* \

! d: T* W, J% r# C, Z! y! M40.The amount of stock necessary to cover operating needs between deliveries is known as:& {5 a4 g1 M0 F; f( K
在新货到来之前用于日常所求的必要库存量叫什么
: V0 i9 h' p1 tA:Parstock 基本日常最低库存
2 p# Z% [" |2 b: p, N+ l. F4 T" `& e, s9 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?' @/ g( B4 o+ L( H( I
下面那个缩写是用来表明正常库存流程?
' O/ L( H! V% w) KA:FIFO=FIRST IN FIRST OUT 先进先出2 }2 _$ j! K7 Y7 J

( ]. N/ g, Z" ^2 p42.Which of the following knives is used to turn vegetables?
! \9 o/ j; D+ L7 h& `* ^* V下面的那把刀是用来打开蔬菜吗?
) d/ ]4 v' g. e0 c2 w. q0 oA:Bird's beak knife   鸟嘴刀
$ r8 g: F. g! Q, Y* z" c5 |  F( G0 y+ Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! X6 D/ f: M2 k; r5 u2 n5 o3 \& v% P

# _/ r2 e7 b7 v  y43.What is an instant-read thermometer best used for?
6 {$ B2 p: _1 T3 a即时读温度计最好用于那方面?/ [) P3 p  Q5 B1 H& g8 S2 O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 z5 ?5 F) s( S5 \/ R/ x! I
) U- }, N! A8 c) ?9 e2 A* W/ V$ @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* J. m2 g: h/ o! Z: Y- O: H下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 V' D- p% B" v* {" Y9 QA:Cast iron 铸铁  S1 ?: D( M4 B9 a3 k0 a
3 l. N, e4 O7 X& y; y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ a# W/ W6 Y8 }+ p) l% D
哪件装备下面有一个可移动的碗和一个S形叶片?- @% V% W" J- g5 H; ]8 J
A:Food processor 食品加工机/ ^/ X; c4 A3 n7 ~# B
http://www.google.com.hk/search? ... iw=1263&bih=572: a* N. D9 k1 ]- U7 L+ S: ^% c1 `& {/ H

2 F  {0 b  o; e1 Y" j$ b% c46.Which of the following is not a rule for knife safety?
# V5 V$ ]6 h" d8 G- D% q4 t下列哪项不是用刀的安全规则?
5 E7 D  Y. R: p; P- `2 x4 y8 R* O3 CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' X* e1 C; L8 x' A
7 M$ T0 e' V9 k) h0 x; }8 _* l' q; |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 q* g+ P% M- Z3 k# k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: H% E6 d& d$ j" i. w5 `  o4 AA:RondellES & f& a; h* _1 t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 P! Z( W3 Y3 S9 u, S
9 ], k$ ]3 w% n" _
48.Which of the following is a diced cut used to garnish soups?' ~/ d5 g7 ~% \$ D  E" Y  x% d
下列哪项是切成小方块用于汤的装饰?, f' [% L$ K. L& ?, {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 @* E+ w$ v! r5 b6 T& y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& M: y* |9 K) q; I
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!!——
2 m- p' M9 U' l' a8 PA:Gaufrette
; l9 m0 x4 u/ Z3 H9 i0 {' \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. o* U1 s, I" L& y& o- Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. `7 t2 ~/ `3 F) g& d, t( N, \4 }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5723 e! {9 m0 \0 t8 l- u/ u7 n

7 D! t+ T4 n! B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( s: ]" w, M$ v$ P- T9 \0 x2 Q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)1 a) _! ~- z" {, ^) `% H' d
A:Cilantro 胡荽叶 香菜
  I  e& N( r" j* ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) A9 e; x7 J4 \2 K8 l+ ?

4 j8 E7 j9 i' b0 ?4 A60.Allspice is made from:+ I, F. c/ p* Z4 D( y3 n! q
多香果,  多香果香料是什么
3 C* j; v" R5 T5 C8 l8 B$ w4 qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: l7 t8 R4 p4 V) r5 LA:A dried berry 干浆果
, i8 P4 T8 B* p5 n( d# V4 s' H+ e1 e0 B* T( g2 V2 A
61.Which of the following are used to make a sachet d'épices?
9 Q" U6 X3 Q6 C8 d- q) l, G8 `' z3 s下列哪些是用来做香包德épices?3 k) ^1 y& F' ]) N/ }! i' [% U
http://www.sachetcatering.com/
& Y5 l) q. n3 K9 G5 O2 |# eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* a) i  t' ~7 ]0 A. S
2 {9 \5 b2 z6 Y) X, n
62.Which of the following condiments are not soy based?2 L* Q7 r- e- t2 ~
下列哪项不是酱油调味品的?6 f2 D& c1 |$ j; G: d* Y
A:Wasabi 日本辣根
1 B0 X& f; L. w7 s- {* _$ \1 z4 f" w& O8 T; }/ c
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! c; }/ k' @$ t+ n" [9 E
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:
. S1 q/ |9 A" b! I8 V) H# [3 qA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ M" P! q! K& l0 V9 @- t
下列哪个步骤是不是正确的蛋清搅打程序?& X4 h+ n  n8 i- ^# Y0 f$ a% v
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 R8 n+ Y/ i. ^
A:56g and 63g 56克和63克# t& D- r! K+ L' c
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66.Evaporated milk is a concentrated milk that is produced by removing
0 V2 e# {- L9 N+ T, m炼乳是一种浓缩牛奶 是去除什么做的
6 Z4 F& R- _7 z/ [9 AA: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:
  Q# z' M* x/ a% q( i9 ~& q! A8 s一种烹饪方法,通过转移液体或气体是:# \) e9 B  ?; E, b9 y/ E% M2 _
A:Convection 对流( z( O( B9 r* w7 d
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68.The cooking of starches is known as  烹调的淀粉被称为- V3 D' n6 J5 M: I
A:Gelatinization 糊化6 x) m! {  e# |3 B

, J# M4 f( J; {+ d- H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 K  {  V$ ~% L9 z, D# P
A:Braising 烤* R+ c" J2 K" p# l" Z8 g: I
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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:
  B& r1 n! Z% {3 W) {$ @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1 f  I) t6 c  J3 J2 C. N+ C9 P
A:Fumet 原汁
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; n4 Y. h/ E' y0 c  X9 W! b8 v! g, Z72.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; E( b; j4 @9 }2 G  W8 i
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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% v6 i: ]0 \1 K1 i: A! T73.Which of the following is a principle not used in stock making?$ m) P: _3 |8 N0 `3 k
下列哪一项不是用于制造高汤(低汤)的原则?6 b$ Z+ H9 \3 A6 d
A:Start the stock in hot water.开始在热水中操作9 Q: Z  I, L2 U* b

4 d4 p/ M% a& {! ~; ?( y74.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& H. k6 N, N% t  s+ N# {
A:Remouillage 法语熬汤
+ e/ }& K: T5 P0 D6 _+ X, ?http://www.haibao.cn/blog/post/176242.htm
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 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。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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