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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。6 q3 F! Y  f; @, E/ k

6 e& H) f8 C# D+ R8 o5 U% q. z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。
" z, Z6 Q: }# S& `/ `& v* Y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! y2 \# ]- f8 |( p: W! C
1.Which of the following methods should be used to determine doneness in a New York steak?# y5 i; {( W( b+ k, N
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)% p  E  B: r7 G/ }& i1 u
A: pressure touch. 压力触摸7 w/ {3 ~% H1 ^* ^. W& k
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# ~2 f6 d+ w: S/ F  J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) t; l+ p5 u+ s+ c0 R& }5 N  }4 U
A: acid  食用酸3 X7 J( x) ^! ^3 u8 `
3.Vegetables are major sources of which of the following nutrients?! u- d- n. v& X  b" D( U  m
蔬菜中包含的主要营养有哪些  t4 t# ?; |+ G, M: g& M  F4 j5 [
A:vitamins and minerals. 维生素和矿物质。
" v( E  r& X2 V6 w2 Q& B4.Cauliflower is commonly served with
& M! v5 U2 O" ^' E花椰菜(菜花)最常见和那种酱汁搭配& x  m  y" [$ E) L; b& {/ X8 r7 h
A:Mornay sauce. 奶油蛋黄沙司
  G; e3 d+ A+ }0 a6 K+ J( x5.Which combinations of products are found in pie dough?
& S% p- a9 N  C# \* y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 k, ^- t7 V: G  xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! \/ h* \: {$ G# f; l6The French term for mussels is 法国语青口(海红)叫什么* v0 u$ P1 F) y7 j  ?
A:moules.法语青口,海红
* j7 X; @8 x* A& x0 a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 f3 r: ?( o$ }! m9 d% G
A:faintly fishy. 稍微有点似鱼味* ^5 ]1 y% {2 i5 T& ?* V3 N+ h
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  K9 t# R7 _) _1 @
A:2 days. 2天
6 b1 P& Y  @9 K# I3 ^  D* S& m9.What are the principle ingredients in ratatouille?
: D2 s" j* H$ k! c, H3 j+ I0 X# T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 m7 s% ]4 \5 c+ _A:Zucchini, eggplant, green peppers, onions and tomatoes
5 Q( Y9 X4 t2 o6 P' H+ J+ Q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' w3 m: p9 m7 V5 @2 J" Y& Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 g+ n; P) Q) ]: ?0 t, NA:cook food in quantities that will be used up within 20 to 30 minutes.
' }: x' P; \! ]5 p7 O! d" b6 Y大批量烹煮食物要在20到30分钟内4 A. H1 I2 _! Y7 Z) ~9 R1 P" ?
11.What person has the authority to issue a Health Permit?
6 W" W/ }0 S0 o) T% x$ A谁有资格颁发健康证(卫生证)。' A+ D& U1 ~6 }$ u. R
A:Medical Health Officer.9 ]" w- A! B7 |* ]! ^7 _
医疗卫生官员。2 G! g  [& {# d9 t) B* Q7 y
12.For what period of time is the health permit valid?. a3 E/ M4 ^4 ~" b
健康证的有效时间是多久?
! R& d- p$ {6 ZA:12 months.12个月
5 U6 m1 H( `3 z5 s. {13.In the area where food and drink is prepared, the ventilation system must be able to change the air: n) L: ~: _4 N# C2 d% U9 \9 o3 F
在食物和饮料准备区,通风系统换气的标准时什么
& j: K: `8 ~! S7 W+ G; SA:08 times each hour. 每小时8次: n3 x& ?  P/ |& q% ^) V
14。The minimum temperature for manual dishwashing in the wash sink is
& z8 d) i' R! Z( N手工洗碗,洗碗池的水温最低多少度?
' i1 T* x* [/ A) K# T) n5 wA:110 degrees F (43 degrees C). 43度- D- H0 P0 E2 J/ I2 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; y  m- b/ g+ [/ P) z5 x4 D# w) H
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' \  O; ^2 D; Q4 t% @A:180 degrees F (82 degrees C).  82度  O7 B6 i! L# s" b
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 _( L$ z% Y9 D. J9 J* g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 ]# y5 g6 I7 X& d
A:en papillote.  法语自己理解% R) ]/ @* i8 c/ g
17。Wing or Club is considered a2 b- k! }6 |1 R1 Z$ V
翼和CLUB 被看做是一种...7 o- o" p) |" u% r
A:Bone- In Cut     带骨切
, |. ?& K" Z- W( x' t6 Y18。New York is considered a   纽约牛扒被看做是一种
4 Q/ I% q( O& e3 wA:Boneless Cut     无骨切/ o- @& N: g" l" w
19.In general, a court bouillon for freshwater fish will contain; Y; {) i7 a4 g3 R+ I  X% c
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0 E5 h* N/ k+ H$ O' f- N# s
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 x8 o5 C5 q/ N7 X和做海水鱼同样数量的调味料和香料: D' L+ O1 e6 u/ _. q$ N
20.Anise is very similar in flavor and appearance to
! `4 }& i2 s2 F( |4 e+ G八角和下面的那种原料有相同的味道
7 v2 P/ _! Q; m: \4 e7 a% w/ w$ ]2 MA:fennel  茴香
% k' j8 P: `! O! A. k% I0 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* k4 j# t3 q* P; @下面那种原料更像大葱且有平面的叶子$ W: e$ P0 s1 H8 a3 Z" I4 l
A LEEKS  似蒜葱 (这边人叫京葱)
; k3 J: [, v8 l* R1 \22.Which of the following cutting shapes refers to a small dice) t+ @2 G( Y' }9 \/ N+ D" \; w+ Z5 Z
下面那种刀切形状指的是很小的粒(末)
# b0 }: Z3 z3 |A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 J" E* L' q/ ~
23.Oil is added to the water for boiling pasta in order to
  b2 c. c7 I/ Y' ]& y: G向煮沸的pasta (意大利空心粉 )中加油是为了( S' x. h% B& C4 u8 U" _( Y/ x
A:prevent the pasta from sticking and to minimize foaming action.
" X0 a$ G+ m: i. N防止面条黏合并降低发泡。6 s: _, n2 N9 q: r
24.Which pasta dish features pine nuts and basil?
' e7 H0 o4 z, v5 O( P3 y3 c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' B9 G+ d) J0 W# ], z
A:Pesto.一种绿色的意大利面酱
) j; Y2 v/ V5 W& X, N& H3 a. Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
3 M! R5 T" H9 H+ l6 f+ n' D
! r3 z8 E) K+ a8 A* Z) j0 z( V# B6 a( V25.Which of the following is a spring vegetable similar to spinach?
0 y- p) H% r+ _2 K7 f7 R下列哪项是一个春天的蔬菜类似于菠菜?
9 Z9 x& F1 s8 T* {6 MA:Sorrel. 酢浆草。
( X+ _' T5 X* l) @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?
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:! S3 U1 J/ B* f& }6 I& Z$ F+ i
哪位厨师最早带来高水准浮夸的美食
% L2 l; q, o. R  L* c0 g% D7 iAAntonin Carême 人名 安东尼·卡罗美
$ ^: z; O9 z2 Z& X2 K2 k2 ^& ~6 S+ Y" W6 I1 W
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 m2 G4 a3 ~% Q; w5 w, t4 F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, e' |5 z& ~. T7 b6 L6 ]
A:Cast-iron stoves         壁炉# O4 A8 i4 h' L# A
http://www.usstove.com/products.php?id=6) Z  U! U5 J6 i% z+ r! X" q% l

: K" }& m5 e+ t1 O+ O: K  e3 N; o28.The French term used to describe the roundsman, or swing cook, is:' k  W) g$ X1 @+ N  r
法国术语,用来描述roundsman,或摇摆厨师是:8 |2 M; _- B4 \- f
A:Tournant   图尔南3 b- _* ?5 W. Y% ~8 l; h/ B* b' [; E
5 ]0 N9 f4 O$ I9 c! C
29.Another term for the wine steward is:: k) F1 Q3 C6 J: }; e" x& Y( R
葡萄酒侍酒师的另一个术语是:
$ b# N6 E9 b/ S9 I* `" IA: Sommelier 侍酒师5 b7 T* S+ u& _; g! z7 \
6 v  Z- |% ~, h/ K; Z0 I7 N5 s
30.Molds, yeasts and fungi are examples of a:9 ?1 u3 k* `6 t9 `# Y
霉菌,酵母菌和真菌是一个神马例子# a& Y3 K& {7 q
A:Biological hazard 生物危害9 }) l" U5 h$ h( \$ G" ~" N; Q

* l9 [, v5 S' H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- y# Q" P' o4 B/ t" T! J/ c: U
根据加拿大食品检验局,食品的危险温度区在多少之间:$ T% y+ U4 Z! s! p" G& \8 s6 v( {  Y/ }
A:40° and 140°F (4–60°C)     4-60度
# W; h" H. |9 O1 v! X( z" w, x: P" ^6 m8 c8 L4 [) ]" ^+ J
32.All bacteria need the following for survival:" F  U/ D: ]6 _6 C; I% |! s( m
所有细菌生存需要以下哪些内容:
7 f: Q; J$ y- O# @! K) @. @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ C# K6 f5 O; \, |8 y% X
2 L) Q7 a0 W$ |# _4 {33.Which of the following correctly represent critical control points in a HACCP system?
% @4 }3 ]4 s: q2 C: N以下哪项正确表示了HACCP体系的关键控制点?
$ H% b8 R& Q5 d" S. UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ @2 T/ R5 b; [! \  R食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 r- s" |, t! @- m: c6 a" a: L+ p

, J( f: e4 ~7 F9 f34.Which of the following is not an example of a carbohydrate?
( ]7 N* O/ q9 z1 L" m( q7 k5 ]2 k9 y* {$ e下列哪一个不是碳水化合物的例子?
7 ]2 V2 W) N  s1 o1 tA:Essential nutrients 必需的营养物质+ A; v$ U: S2 `9 D  @# }& O

$ I5 ^( h$ W' P' V8 m35.The process by which a liquid fat is made solid is called:6 I6 s% u2 \1 N2 P, K
液体脂肪做成固体这个过程叫什么0 t& ~- @# s$ w, x9 L0 g; X0 G" h
A:Hydrogenation  氢化
( X# m; X" [5 }, ^/ a, k, U: z# c" J) o( k
36.Which of the following is not an example of a fat substitute?" y; j/ c  o: m8 {  H- |+ O! ^
下列哪项不是脂肪替代品的一个例子
3 K# [4 d( A8 Q( ]# P# {3 mA:Acesulfame K  安赛蜜K表* w1 n% b7 s) \# r

% ~4 [+ A+ L& s% }0 }/ q. f$ T, ]37.Health Canada requires that a product labelled "fat free" contain:8 n  x/ N+ N  [0 p* y1 _; E- }  J
加拿大卫生部要求的产品标有“不含脂肪“包括:
5 b& M2 `( L0 x2 f9 M, U5 a, PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% A: \+ F6 q' ~, ^6 o# a% _+ s: j5 J9 a3 K5 n: t6 p
38.Which of the following is not a problem associated with converting recipes?
3 ]! z% Q5 u; E下列哪项是不相关联的转换配方问题?
0 B( M7 D+ f( O, O- A0 IA:Unit cost 单位成本9 H4 {: @9 c2 Q' S8 p+ d: s/ R

, m7 l" m6 ]3 M0 `% r+ b2 b, g39.The condition or cost of an item as it is purchased from the supplier is called:1 _. z- R  G0 p0 R8 ~, \. P
从供应商采购的物品的品质或成本叫什么
% z. ~, e8 V9 M8 T! Q0 pA:As-purchased cost 购买的费用5 d9 U2 ^! t# d, c$ `
" i- g( t  N% M5 _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ @) ]* W/ y+ T" _' T5 R. M, E; ^在新货到来之前用于日常所求的必要库存量叫什么
. h0 S% `9 @/ p4 nA:Parstock 基本日常最低库存
' [, f9 r5 K2 Q; T: I
4 R3 T; {5 B' ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 {' |* C; D0 e+ o( g下面那个缩写是用来表明正常库存流程?
" x+ T4 R% t! H3 f/ K% K5 |4 Y7 HA:FIFO=FIRST IN FIRST OUT 先进先出
" a# c% }) I- C* I
% t6 N% ]# o( y: h& W$ w42.Which of the following knives is used to turn vegetables?* }- |! N! n+ g' x9 k
下面的那把刀是用来打开蔬菜吗?
2 E/ m: b" Y* h2 UA:Bird's beak knife   鸟嘴刀
& o5 Z/ L+ v2 G  b' ]. K9 c# dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- n2 E. e- G; M% S/ c3 A
6 M, z: `( u" [43.What is an instant-read thermometer best used for?% S: W7 M, y; o  [: h, I
即时读温度计最好用于那方面?1 p/ V3 {$ J4 p( ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 O  K3 v8 G5 C- t7 @
! d! I5 Q# b% [- K# P( n9 c8 X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 j1 q. l2 u* ^5 |  f& B下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 r2 o; M1 c1 e& KA:Cast iron 铸铁
* [, |$ Q- C. m9 A7 O: O: e# J
, S# F$ ~% p5 f: u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& b6 ]" Q* U' P( P5 A! r8 m. _6 p
哪件装备下面有一个可移动的碗和一个S形叶片?+ o" y4 E" e: j) S% n
A:Food processor 食品加工机
* }' i) |+ t  M7 F; ]http://www.google.com.hk/search? ... iw=1263&bih=572  w  y' y. G& F9 N

& P0 U7 i& d& [# W46.Which of the following is not a rule for knife safety?
; l9 Z+ @' y0 r6 H1 E/ v下列哪项不是用刀的安全规则?0 T# I  c9 P  w. C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 \3 Y0 i2 L) p7 q1 i0 |; S, u( [: L9 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) G) x) t3 r+ I2 P( M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 n, x: |$ r- U. T4 h. ^( M3 n
A:RondellES
4 a8 ]' c3 c' m* Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ f) P* q# c& @6 y
4 d* t. Y' M. \% {  s48.Which of the following is a diced cut used to garnish soups?7 h: K5 \, e. E& M: @
下列哪项是切成小方块用于汤的装饰?- d3 W9 x4 d0 R$ J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' F% v" Y$ f& f% t& e- w/ k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% o  l  Z3 [7 `2 n+ p
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!!——4 a  b  S- }  a8 T7 q# o( M
A:Gaufrette * ?; T- P+ s2 e7 ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 h/ h6 g1 h7 ~# |8 _# d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# Z* I1 @: t: b6 s2 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# F/ ]! N; ]7 n7 J" F+ Q  w  p' ^& E- g5 Z- P9 S* e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) {& j# K* e& G3 `, L0 I7 d8 E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), S7 r! P2 S3 h" }. E# t9 R
A:Cilantro 胡荽叶 香菜  h6 G6 O) }# d5 F7 P1 M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ N" M# I/ R& k+ K5 I2 \* q; l

/ l& s% V" y: R  D4 T2 R60.Allspice is made from:
0 P# N& H3 ~9 Z( P 多香果,  多香果香料是什么
$ b. J  g4 ~- J: s. p  [7 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" S4 g  j  }) C1 _A:A dried berry 干浆果
* m  _* F2 ^3 j- F' B; O. W+ U
0 H  m4 j6 h! v" F( p61.Which of the following are used to make a sachet d'épices?: L3 [) K6 D$ _; q9 x
下列哪些是用来做香包德épices?
( B2 o" E+ u% f4 Chttp://www.sachetcatering.com/& ?& S, ~8 _! L7 f6 @: `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?6 |8 C3 a2 |/ r4 ~/ T3 M/ T* n
下列哪项不是酱油调味品的?5 k- ?" x7 w9 I
A:Wasabi 日本辣根( E/ i2 G6 Z* b1 a3 f; _

: Z, m6 M1 a9 h" e3 K, p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 Y4 V8 ?/ ~2 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:
' E+ Q+ Y% C+ L, oA:Pasteurization  巴氏杀菌: d0 w6 h- s9 k

9 Y! F+ D9 Y$ ^$ i3 V1 S* M1 q4 n+ s- q64.Which of the following steps is not the correct procedure for whipping egg whites?% k0 E1 t1 k2 V! X( B' D) }5 [, K
下列哪个步骤是不是正确的蛋清搅打程序?
1 J" ]; V4 T4 ZA:Allow to rest before use. 允许休息后方可使用。& i+ N; k: v& v2 h9 m  L
1 B6 X6 X; |  y2 C- Z
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ C. ~# l  f/ h6 t' k$ J
A:56g and 63g 56克和63克4 I- _9 W0 r) G2 S
3 X6 D) N, x/ h* R
66.Evaporated milk is a concentrated milk that is produced by removing6 z! ^: r( w8 j
炼乳是一种浓缩牛奶 是去除什么做的  T, v) G3 p% V) d4 f. z0 A
A:60% of the water 60%的水" O1 R3 n5 S, h0 ^& x: ^# e9 Q

) f# V0 l9 K( d# l) U  D4 }! G67.A method of cooking that transfers heat through a liquid or gas is:/ I& c  v/ @0 g7 {+ u4 q
一种烹饪方法,通过转移液体或气体是:
3 v# X2 D$ d( O3 ~+ UA:Convection 对流* J7 G9 P2 R* _: P
; N2 q% P: C+ f1 v% T% q& |$ J0 p% y
68.The cooking of starches is known as  烹调的淀粉被称为+ m4 k4 D4 Y, \, E, f0 M' `3 P$ v1 ]) ^
A:Gelatinization 糊化
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: b; c5 W& o, j. W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 J# d, Z0 y% {3 M7 o  b  U
A:Braising 烤4 r+ M' w6 s$ Z9 y

% M; a2 S$ s9 O3 [6 L4 c70.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:; K4 q. D1 C4 p3 K" ?
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理0 q4 I/ O+ q( b& U8 p0 g5 I* \' v% C
. @; U- d! b+ ^3 g8 Z( n- 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) k6 U# Y1 [) M
A:Fumet 原汁
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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0 o  v* O* C1 g8 T/ z- \  Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 w3 {1 ~* B5 m; H. S6 a9 E" {% X( R5 j3 ^6 T! ?4 h- z
73.Which of the following is a principle not used in stock making?
8 e. s  S  d# U+ `下列哪一项不是用于制造高汤(低汤)的原则?0 i, }) o3 T$ T8 |% K" S
A:Start the stock in hot water.开始在热水中操作, m# m; v7 C: ]# \( w+ p+ `5 \
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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
5 G& n- b+ e, F9 r2 j2 ]9 v' B# }& UA:Remouillage 法语熬汤
4 m* c: a9 Y1 G2 Y+ J  Q6 Whttp://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
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