埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9060|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。; Q2 \% k& y3 X9 q7 Y. g

: j: V; f) `/ i8 O( F0 {- V+ i/ n8 j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。
0 X6 S1 C7 z  e7 X, M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
) F) W9 S) S7 A. g; O7 _- R4 y1.Which of the following methods should be used to determine doneness in a New York steak?3 d- l/ j6 d( n4 }( r
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)
) c  M0 N8 ?" fA: pressure touch. 压力触摸
7 t- D# n  w% Q' n4 R- \* v2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, k# c& P7 G  H; `" _3 u3 D
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
/ d# _) H+ D. A- I- A, c) fA: acid  食用酸
9 J( w1 D4 z% Z3 d' u3.Vegetables are major sources of which of the following nutrients?
$ h1 v8 R4 J' F/ s蔬菜中包含的主要营养有哪些6 X: w3 \$ z4 c* K' n. O
A:vitamins and minerals. 维生素和矿物质。0 V- l1 @9 L/ h" X
4.Cauliflower is commonly served with% ?2 `  G3 o+ v3 N* l' }
花椰菜(菜花)最常见和那种酱汁搭配) m4 D: |, j. l+ q7 e
A:Mornay sauce. 奶油蛋黄沙司
4 h6 G& n) l8 Q/ X) F1 X8 ]  s5.Which combinations of products are found in pie dough?
8 S* E9 a6 B- _$ X% 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??)
2 S7 N5 E" F7 m: J1 g. _1 q; XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# q$ \1 H7 r+ n# l! T: b
6The French term for mussels is 法国语青口(海红)叫什么5 U9 k- ^5 c- `9 x1 D4 T& s& }
A:moules.法语青口,海红
) a% R$ {" T9 K0 W! F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 K4 Q7 J0 b0 A& h3 y) {4 l
A:faintly fishy. 稍微有点似鱼味
" e, X% X7 d9 P3 C" \% q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: O$ U+ r, Q& B/ o0 q# r$ VA:2 days. 2天+ x" Q8 y7 r3 l* G, ^* s
9.What are the principle ingredients in ratatouille? + R. u9 x- }; t" p) g" d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): p, c3 `# x' j0 b' A& R
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ C% `& q: _- f, L6 i5 y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 z% f) r( i0 o10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! x$ }6 G3 ?% |' vA:cook food in quantities that will be used up within 20 to 30 minutes.2 M, h0 [* p- u6 k5 a( W; @1 J$ X
大批量烹煮食物要在20到30分钟内
  T# h/ p+ V3 |7 ^1 o5 l3 _11.What person has the authority to issue a Health Permit?7 l- H0 [9 W. I
谁有资格颁发健康证(卫生证)。
6 n$ Q/ p+ b: l% @3 L5 P3 gA:Medical Health Officer.  Z3 H3 z: V3 D5 d* |4 X  j
医疗卫生官员。
: T8 T8 j5 Q! L12.For what period of time is the health permit valid?
, y7 s, |6 `; q! U8 r- @健康证的有效时间是多久?
; S, G1 K/ f- q" g& yA:12 months.12个月# e1 H7 A' ?% H5 ?, s! c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; I; r# ^% s6 @8 A2 S
在食物和饮料准备区,通风系统换气的标准时什么/ G1 q) m, a. p" \: e' {
A:08 times each hour. 每小时8次' k, c3 N$ J: k# \
14。The minimum temperature for manual dishwashing in the wash sink is+ n: F3 N$ ~- S" z# r9 M8 H
手工洗碗,洗碗池的水温最低多少度?1 H& o5 }4 m; r/ B- _9 o; s
A:110 degrees F (43 degrees C). 43度
0 D* r8 ^- v: M; }3 o2 P) W0 X$ x! j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 v1 L9 Q; d3 }8 s, ^! R9 A1 p用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 q3 V+ }; X; m0 e" v) VA:180 degrees F (82 degrees C).  82度$ }# f8 H- U9 f7 a5 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: ?$ e) {0 r* K8 }7 u用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 r: L: o3 C' C4 K! s4 ]( ?
A:en papillote.  法语自己理解+ u. g, r) y5 [1 r- |9 F
17。Wing or Club is considered a4 @* E/ E( D* y7 r
翼和CLUB 被看做是一种...
5 v" t- x6 Q, M  }9 ?* gA:Bone- In Cut     带骨切, V% b4 |/ J4 ?" z- W
18。New York is considered a   纽约牛扒被看做是一种
9 d2 p  ], b. j; @2 Y! EA:Boneless Cut     无骨切
4 e/ v. N: P5 t* G19.In general, a court bouillon for freshwater fish will contain
8 b8 d/ o6 C" {8 A' o% p& 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$ |3 Q4 R- l" D1 g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 G8 A( T6 T; ^1 e! f2 r
和做海水鱼同样数量的调味料和香料
# p; U2 |$ y$ f9 q20.Anise is very similar in flavor and appearance to$ J# Q. b1 P7 X7 z7 [
八角和下面的那种原料有相同的味道
/ D7 K& Y8 {0 |2 l: [" k* uA:fennel  茴香
: t' i5 C+ f- Q9 E+ v3 B) U21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, ^4 S: I/ p; \9 w! R. R& @
下面那种原料更像大葱且有平面的叶子
3 m6 p5 N! K9 V, h6 v4 n2 @A LEEKS  似蒜葱 (这边人叫京葱)
# b1 x" y- X9 x- ?. e* S' ~22.Which of the following cutting shapes refers to a small dice
6 A9 Q0 B% o2 U下面那种刀切形状指的是很小的粒(末)) F, T: x3 W. v) K& `1 d
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 B6 K5 M0 i* A. b. X  p23.Oil is added to the water for boiling pasta in order to# G8 n- {, K# ]; L$ J, _
向煮沸的pasta (意大利空心粉 )中加油是为了
. j! ]" o$ X9 e; B6 L4 L, p* tA:prevent the pasta from sticking and to minimize foaming action., Y. Q: n9 L+ y1 p8 }0 X) `+ n# g
防止面条黏合并降低发泡。4 D6 q, I$ q3 l" w# P' m
24.Which pasta dish features pine nuts and basil?" v$ @% b4 s( d  |( |: }; B
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 V% Y. k4 J6 I; q) u$ X1 }$ _1 ~
A:Pesto.一种绿色的意大利面酱
% e( G% h  c' M9 D, |- ohttp://www.tianya.cn/techforum/content/96/563836.shtml+ b& }, b2 ^. L: [2 \, \
1 x8 `7 G( }( Z' L7 g8 c$ B
25.Which of the following is a spring vegetable similar to spinach?2 N% P8 d, z/ k5 t% d% i& U
下列哪项是一个春天的蔬菜类似于菠菜?
5 H8 m, n: }# p7 RA:Sorrel. 酢浆草。. [# x& y2 q4 i# ?) P
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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:
* t5 H! U: F6 l9 w+ k哪位厨师最早带来高水准浮夸的美食
" Y% l( X) i- d. e8 q& G6 V7 vAAntonin Carême 人名 安东尼·卡罗美4 U& a* G* }; O8 J+ }! t; d4 t
2 `+ P2 `$ l5 r, a. b" G" o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ `8 |; C: H5 U下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* g: k0 o1 U% B0 _, \# o5 |. |: ?! O. jA:Cast-iron stoves         壁炉
7 J$ _& d) [8 w5 ]( e2 z' vhttp://www.usstove.com/products.php?id=6
+ _4 B" i% k; K& z& I! k% G0 i; ~$ y! q' {( \
28.The French term used to describe the roundsman, or swing cook, is:+ ~! g( Y% V' }. \( a
法国术语,用来描述roundsman,或摇摆厨师是:4 q/ H) z) }4 F6 ~
A:Tournant   图尔南
' R& W$ s) B  N5 W+ {9 v3 U- \! u" f5 E3 K7 e0 h
29.Another term for the wine steward is:
% {7 U' w& m9 k5 T2 L( P葡萄酒侍酒师的另一个术语是:0 z0 A/ ?! b9 e
A: Sommelier 侍酒师/ x7 C' n: V, M. G- x. g: R

4 M1 u9 g% R+ a4 j8 P, m+ w, d; J30.Molds, yeasts and fungi are examples of a:
% P( Y, \: X$ k# l1 _, P& T霉菌,酵母菌和真菌是一个神马例子7 s8 V* q/ b5 t6 e$ o4 ~' a# h3 ?0 k
A:Biological hazard 生物危害) d6 x+ y) s" b+ G* N9 ]
3 o% h$ l9 t% U- i% z4 P7 Y; _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 _& N9 B) n+ L3 F
根据加拿大食品检验局,食品的危险温度区在多少之间:
# N! H5 p" O. N; a1 YA:40° and 140°F (4–60°C)     4-60度
& H! r6 S& v# C* l- \2 i/ v; E& ^8 ~- g" K$ I. r9 b
32.All bacteria need the following for survival:
5 @* S) J  y, ~. ?4 }所有细菌生存需要以下哪些内容:3 G" G# T, V/ U) P7 C- H0 p' Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值9 y- r0 ^2 }9 m3 p$ |. t5 {

. k' @: ~8 Z( Y6 w! ]33.Which of the following correctly represent critical control points in a HACCP system?/ j5 S5 j$ X0 P8 p+ o5 u  |( W
以下哪项正确表示了HACCP体系的关键控制点?+ N+ J* s3 n9 Y8 o5 |- Q4 y8 T  G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 W6 P% ^: p! G+ ?# d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' g# Z  W( @. a8 j1 j" Y5 `8 L+ s+ C& f* \4 U  E$ p
34.Which of the following is not an example of a carbohydrate?# U! C3 k+ d5 Z* o: O/ u+ u* `$ m
下列哪一个不是碳水化合物的例子?' j$ o& c' E7 O- ^- X' Q2 a6 z
A:Essential nutrients 必需的营养物质& }% k% |! [1 K; {/ }7 k

# M/ y5 Q6 w% t% ]6 [  u4 y35.The process by which a liquid fat is made solid is called:8 B& H8 W* {9 P/ K# [
液体脂肪做成固体这个过程叫什么  X# c; s: a  ~$ @% J- i  L8 ?
A:Hydrogenation  氢化/ d6 z" I2 j1 l
% P( o4 i" R- a: L2 n
36.Which of the following is not an example of a fat substitute?5 m1 E2 F$ e/ o: \5 p
下列哪项不是脂肪替代品的一个例子& X& _3 q7 U5 e" N( s7 Q
A:Acesulfame K  安赛蜜K表
5 m: M3 [; W: m0 ?7 U" a
; P5 N- ?3 f) [( l3 K5 N1 U37.Health Canada requires that a product labelled "fat free" contain:
: o- k5 L# T# i- q5 h$ H' n加拿大卫生部要求的产品标有“不含脂肪“包括:+ Z, o, ~( P6 F9 P
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( V5 Z! {- v' @. t
* X* e4 j; u7 h* }6 ^
38.Which of the following is not a problem associated with converting recipes?
4 U1 |& g8 H7 v9 a. F: L5 R2 U. a下列哪项是不相关联的转换配方问题?
0 p* ]1 ^  {6 NA:Unit cost 单位成本( P3 |! e/ X' k5 d& V/ D, D% b! F! S

/ S1 R2 l: L& ?/ T/ c: u39.The condition or cost of an item as it is purchased from the supplier is called:
) g: B' j# v  f4 i" K从供应商采购的物品的品质或成本叫什么
: X5 `8 K% R+ KA:As-purchased cost 购买的费用3 O. P" o0 w# Z* A, }& P# a
& y6 R7 Y; s/ O; c2 d' |
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 f/ g, U2 Z  i& W, u, W* G
在新货到来之前用于日常所求的必要库存量叫什么
" a6 |7 [4 i( {9 l$ J& tA:Parstock 基本日常最低库存' O# d$ }% C/ S4 i

) \9 s4 `8 d4 y! z% k% E" ~41.Which of the following abbreviations is used to describe the proper rotation of stock?* m  {2 |8 ^7 l) ^# m
下面那个缩写是用来表明正常库存流程?: K9 m: b# [6 S) x* r3 F
A:FIFO=FIRST IN FIRST OUT 先进先出# P( a& o0 q9 K4 E' J( W* b) |% O

- s- ^6 N3 u" L9 ]42.Which of the following knives is used to turn vegetables?& `' i; u7 s  H: A- T! d& b6 O7 P7 L' y
下面的那把刀是用来打开蔬菜吗?1 O5 c' Z1 o5 U2 \6 T
A:Bird's beak knife   鸟嘴刀
& h' d! _" V8 l$ Q2 chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. j, M3 T9 p7 t& e& o8 \

" K/ F3 ?, s! m9 g; B/ U43.What is an instant-read thermometer best used for?/ {# S& ~  f& G: t$ t* Y* s
即时读温度计最好用于那方面?
) \( V% I1 {8 Q/ \0 XA:Checking the internal temperature of a roast 检查被考物品的内部温度% [& z1 `; i& l8 q. u
1 j* R9 g% J* x1 H5 l! q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 L+ d% B9 o9 S3 q下列哪些金属材料受热均匀,通常用在铁板而且非常重  F, |* F  c$ |. A
A:Cast iron 铸铁: a+ T4 w7 n, B  Q$ n. [, a

! T$ r* `, x9 U9 S8 W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 `$ o, F) k+ b! @7 v
哪件装备下面有一个可移动的碗和一个S形叶片?* F/ D" r9 _  F3 i* }8 k
A:Food processor 食品加工机
. s# ]) ?( v* dhttp://www.google.com.hk/search? ... iw=1263&bih=572
* M" d/ j8 F% U, K  i2 D% S4 i6 u( u, V# e( x. O, \& H
46.Which of the following is not a rule for knife safety?! S" a$ n* i, {2 q9 D- b
下列哪项不是用刀的安全规则?
. M* q3 U( f4 |. FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 T- r9 T' o5 a: G4 E* ]. N4 Q
- C1 j2 ]  Q% X/ w% H47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 R0 v# C3 m6 }' I. ~7 u$ C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& f  c/ _, e0 X8 E' fA:RondellES
' s; H, D! L" _2 vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 Y& _, R9 B: g6 ]" f( H5 @" x0 p4 X0 k  @9 e, v  {( V9 ]+ q
48.Which of the following is a diced cut used to garnish soups?
* U+ \$ a+ X3 M1 C% l( E8 E, I下列哪项是切成小方块用于汤的装饰?
/ E, u. j% ]/ M# a* @4 bA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 I8 f+ q4 A8 e% ]: b* C" q" v
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 e) }/ \6 }. f, O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 p( L# n( e* A' M7 pA:Gaufrette
+ X, a+ q9 q  o; f8 }3 B3 Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" g# k/ o) k! I. _, lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 ^; g: H- E% g' z. K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 n9 s5 O# d6 ]- Y* O+ j6 I* g6 ?% E$ J( u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" C4 v+ n- R7 f0 n( j2 {8 e) H
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)+ _/ \! m1 S1 b  F, A2 E
A:Cilantro 胡荽叶 香菜
+ e* {. D7 |% P2 H, h3 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 m6 R0 m# u. c# y( q# b( M: F. I4 E  V4 Y
60.Allspice is made from:
. |9 D: o3 f0 T& @! K& u* F( X 多香果,  多香果香料是什么* H+ v! a- x6 j- j  v. b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% p0 q1 J% S3 WA:A dried berry 干浆果$ f# M; x9 O* G9 z. t6 [

4 h1 X- T# x2 Y- R: ^3 _61.Which of the following are used to make a sachet d'épices?* j& _% K/ M1 x6 l7 A, ?
下列哪些是用来做香包德épices?
$ G7 e3 Q- Q$ R4 ]+ E/ lhttp://www.sachetcatering.com/
; g2 F/ K0 Q% q: l6 C  x7 ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 s) s0 D4 o+ ~' T4 E& Y
' @& h6 n' K, ]1 e+ N62.Which of the following condiments are not soy based?* e1 p( m9 _' ]9 R3 M0 I
下列哪项不是酱油调味品的?  Q* g! S6 a1 |+ ^2 p& ~4 T$ J  m
A:Wasabi 日本辣根
. {# M7 l9 ^( V& [
& |) X+ Q8 B0 h( t; L8 V! t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( ^# M5 Z* `/ [8 W" k  w- k0 ^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:* B0 [' {3 y0 a3 a. l+ H
A:Pasteurization  巴氏杀菌
2 O# z/ J" a  m# S
: Z- r7 Q% O! g, _64.Which of the following steps is not the correct procedure for whipping egg whites?
( x) U% E4 s" S0 d8 s6 S下列哪个步骤是不是正确的蛋清搅打程序?
5 }. m$ Z+ [: J$ p! m3 `A:Allow to rest before use. 允许休息后方可使用。
7 H7 n0 Y' ~# J' C& v+ n' K7 E; q4 @$ [4 B# j, y* X- b; Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
& x9 k* T, `! _6 E0 j: DA:56g and 63g 56克和63克  f8 @/ x  X: D1 {
4 j9 `% k3 y, A2 B' o1 Q3 b2 X
66.Evaporated milk is a concentrated milk that is produced by removing/ p+ A; B. a; |- V4 ~# P: u
炼乳是一种浓缩牛奶 是去除什么做的* ?- p, n7 A/ v$ o% @# y$ c
A:60% of the water 60%的水. ?, M- V% W8 _2 T$ L1 Y* F& O

4 b) z; X: o/ V& [67.A method of cooking that transfers heat through a liquid or gas is:
7 ?* _! g* i/ q' K9 S) y一种烹饪方法,通过转移液体或气体是:! Y. D7 d3 R; ?) u! B8 i# S5 a
A:Convection 对流! i* f" c3 k  K5 H
" m, X7 I/ |/ Z3 q; u" |+ x
68.The cooking of starches is known as  烹调的淀粉被称为4 M, H2 S5 ]7 @7 h  e8 H
A:Gelatinization 糊化
) p; R4 T  O* g: Q. h7 Y) q4 h* f8 B, Y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) _' x" l* Y7 Z9 B  d& V& E5 P
A:Braising 烤
0 W8 s' E5 {  g* }5 D" }
" J4 l* r( X7 L70.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:+ I5 P$ g* U' a4 i( {' b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- R* g8 p5 N* o
; b+ X0 ]7 F& T! X- I' w! @; B) B
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) z+ S4 C! o8 Y0 p( ^& E
A:Fumet 原汁8 c7 _, X  f2 B) ]
: K5 a. {0 `* T4 e/ H3 U
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3 _9 ~! A5 m4 I( ]! Y$ W9 l# K* ^" F9 Q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: _8 R" n8 W, I- O; H' G' w  u

- c5 i5 C+ w  O' @1 ~73.Which of the following is a principle not used in stock making?: `( ^/ K2 P/ a" E" Q, Z
下列哪一项不是用于制造高汤(低汤)的原则?
3 E5 A5 V0 C2 N( C# KA:Start the stock in hot water.开始在热水中操作
- n; ]& N9 q/ j9 Z7 r
/ ~: {0 N( i& u8 |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
* y% w  [/ V8 k& D* E0 y7 z/ kA:Remouillage 法语熬汤) b; U2 g; D4 a& n* a( e( M0 g; t8 P
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!
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, 2026-3-5 10:27 , Processed in 0.317067 second(s), 16 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