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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。
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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。
- n: i* |# N0 `: ]4 I) Q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
$ t0 G8 M( j& {* q1.Which of the following methods should be used to determine doneness in a New York steak?
' s& _7 n1 Y$ i: k# p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)4 p1 I: J7 T* d1 o1 V- V2 J1 @
A: pressure touch. 压力触摸. h- a/ S5 w) P& l) k) R7 {' x: E. X
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 K' C, ~( f8 c: g. U1 O
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) x( x9 F9 A+ n0 |! I$ _9 }
A: acid  食用酸. U" o2 a0 t/ i5 n' d
3.Vegetables are major sources of which of the following nutrients?
  }3 R; o4 G9 h+ V! N: F% J蔬菜中包含的主要营养有哪些* r0 E; K0 }) z' m. r3 P1 g
A:vitamins and minerals. 维生素和矿物质。3 e  q$ l) Q+ V4 \( s( |. ~
4.Cauliflower is commonly served with: w9 O/ O  S, D, Y
花椰菜(菜花)最常见和那种酱汁搭配
. u" @! Q, ~8 H4 `: ~A:Mornay sauce. 奶油蛋黄沙司
1 f7 f' T$ E. i5.Which combinations of products are found in pie dough?
, R( Z) v0 R. e1 I下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ }5 \! ~6 g; a. m% {3 q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' R0 T4 b/ Y6 u& U5 u( ]: z6The French term for mussels is 法国语青口(海红)叫什么
/ x( i( j$ A7 z% D1 {4 M& U5 O' hA:moules.法语青口,海红# f4 \& ^- B- X7 z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  [" T9 p, o- s- S/ AA:faintly fishy. 稍微有点似鱼味  _0 F5 {$ m2 K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 K5 M: d" a; \0 n/ e7 O: c) ?2 B$ uA:2 days. 2天
$ |% }1 @1 l3 o1 L/ q9.What are the principle ingredients in ratatouille? 4 C4 F- {' T: H6 \1 G% V
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* Y. X" w+ c9 n2 g* a, {$ iA:Zucchini, eggplant, green peppers, onions and tomatoes9 R6 e2 W. B& N% O7 v
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: ?& g3 C: R6 t9 Y1 F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; V4 L# B4 T: {4 f/ L( F  D
A:cook food in quantities that will be used up within 20 to 30 minutes.9 t8 }( l* N1 ?/ P2 s* ?
大批量烹煮食物要在20到30分钟内
0 F$ V' I" k  G' o0 Z* W7 V+ p! `11.What person has the authority to issue a Health Permit?
/ k: i" _; L# Q, p谁有资格颁发健康证(卫生证)。
% \0 R! \: {/ G, m3 mA:Medical Health Officer.
3 i% m# c! S. A' \5 J! R- v医疗卫生官员。* ~( }8 A' ~4 p; Q% m" q! u2 \
12.For what period of time is the health permit valid?
$ Q* p# X- [# I: e; [- O6 d健康证的有效时间是多久?
5 c6 m! J* p! ]# f$ X; l9 j6 [/ PA:12 months.12个月& `. s, p- |; h2 e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 T$ L9 }7 I+ p; b( c8 H; r( j, e在食物和饮料准备区,通风系统换气的标准时什么6 N2 X, Y: ?4 S0 k  ~" d
A:08 times each hour. 每小时8次
/ U; S. C/ H1 k7 G8 c; T14。The minimum temperature for manual dishwashing in the wash sink is
2 ]; @6 O& p( K; J# \1 ^! ?9 I/ t手工洗碗,洗碗池的水温最低多少度?( e& W' K. b' q0 y+ b6 D1 P
A:110 degrees F (43 degrees C). 43度
0 j# G) Q* s/ q( Z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; P0 }7 X" h: f7 Q. [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ o7 o) M: C& x: HA:180 degrees F (82 degrees C).  82度% [8 D6 P+ b* j% i0 \$ W$ U7 ~4 F8 `" H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- [) h: [  O9 p' ^6 U$ O% v7 d
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" g; _* v6 r% D+ R# b1 E4 e7 YA:en papillote.  法语自己理解
6 o  O3 _: o, G5 R17。Wing or Club is considered a+ p# c- _; x3 Q8 f3 A6 o
翼和CLUB 被看做是一种...- Q, V8 S! Z& U' e7 ~
A:Bone- In Cut     带骨切! Q4 y2 |3 O# f' m) K  |
18。New York is considered a   纽约牛扒被看做是一种
4 k8 Y5 F: o! n* T6 v: H7 B' mA:Boneless Cut     无骨切# \/ Z/ I! b+ f; R6 f
19.In general, a court bouillon for freshwater fish will contain0 B) H8 ~2 @  l' G( v, t
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
4 P5 w- W( |# S& EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. T9 @1 w7 T( o- u0 X/ w和做海水鱼同样数量的调味料和香料; g6 f0 y! Z' `* [& G# Y- ^
20.Anise is very similar in flavor and appearance to
; C1 H* \4 f$ e八角和下面的那种原料有相同的味道
8 D) Q; K* d: Q) yA:fennel  茴香
5 c; B' H$ x  O/ j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! R* Q* N) r1 x& S4 D1 Y( B
下面那种原料更像大葱且有平面的叶子
0 _! a' M8 P5 L6 G, iA LEEKS  似蒜葱 (这边人叫京葱): G) B& W5 O" w1 k% n7 n
22.Which of the following cutting shapes refers to a small dice
& ]% c) T  s, i( |( j$ q3 k下面那种刀切形状指的是很小的粒(末)
' ~9 b+ Y1 v0 T4 S+ i7 S  f  oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 H0 V7 L# m/ o3 ?
23.Oil is added to the water for boiling pasta in order to
$ A' o9 ?, f: m9 I5 \向煮沸的pasta (意大利空心粉 )中加油是为了
1 Y: @& _. `! GA:prevent the pasta from sticking and to minimize foaming action.
8 r7 O2 L  _/ K5 f" U防止面条黏合并降低发泡。
4 \& K$ @. w/ Q) b  S9 |0 L24.Which pasta dish features pine nuts and basil?
$ H2 [: U8 G/ R+ J下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( I0 c4 R8 n6 r9 F$ @A:Pesto.一种绿色的意大利面酱
6 n3 e- S# {9 z6 z3 \/ @, R0 }5 Fhttp://www.tianya.cn/techforum/content/96/563836.shtml5 Q; K" z* a. F3 S
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25.Which of the following is a spring vegetable similar to spinach?% g5 n% I; I" G% ^
下列哪项是一个春天的蔬菜类似于菠菜?% o/ f. R: D5 E3 V' x0 d" R# Y1 @
A:Sorrel. 酢浆草。
  j. w8 t; A. t. v9 vhttp://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:2 \$ C" k1 p! ^1 D1 h/ Z: j  y) ~- \
哪位厨师最早带来高水准浮夸的美食  K+ a/ l& F: t$ C0 q% M
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 o. [/ G. B/ ^) O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 G1 K9 Z4 c) m4 H  [" K& b" _
A:Cast-iron stoves         壁炉( \# h2 w- Q9 z# H
http://www.usstove.com/products.php?id=6: Z2 P% U8 p5 m; Q/ g6 ^
2 R; g- O6 S6 k9 C7 u8 P) Q% F  o
28.The French term used to describe the roundsman, or swing cook, is:& W, _' f6 A' c" P" K, X. l6 m
法国术语,用来描述roundsman,或摇摆厨师是:
( Q: Y. _4 H# L& }# B  eA:Tournant   图尔南; o- q( D" F) |8 }. t
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29.Another term for the wine steward is:
3 \1 [8 B* S' \7 Q! X" |$ k' e葡萄酒侍酒师的另一个术语是:. v/ I/ C5 H! X0 h6 _( M7 U
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" M, u4 O8 u  \; |  g
霉菌,酵母菌和真菌是一个神马例子
- v: l& F# y# t/ C, {/ C% T) y1 N, q5 kA:Biological hazard 生物危害
& U. q4 X3 U- G* g: H8 d; o& ?; b1 c! n: E9 K5 H3 U/ j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 ~- W3 F& j2 i2 ]% Q9 a
根据加拿大食品检验局,食品的危险温度区在多少之间:. e" }  h/ R( I
A:40° and 140°F (4–60°C)     4-60度6 y9 \4 z. ?. B% k, L" T

  S7 y' H9 D" L1 R32.All bacteria need the following for survival:
% |7 |, k0 O2 x6 i* U7 F& `所有细菌生存需要以下哪些内容:
+ H2 i% ]+ ~3 m" H+ |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 X/ P, y' c( z! H9 `; n; J

1 p/ D$ z$ l8 @2 r- o5 s8 l33.Which of the following correctly represent critical control points in a HACCP system?
& P' I1 F7 c  r$ B( G以下哪项正确表示了HACCP体系的关键控制点?
2 z  p2 H" \# w- B1 C9 B8 QA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating , }& S  J  w& B: D2 ~6 T" Q7 r: I
食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 L' L& d* t  u) f* J( g8 c

+ j: Y* y5 k) I34.Which of the following is not an example of a carbohydrate?8 {4 L/ d# s5 r% m: }
下列哪一个不是碳水化合物的例子?
/ C; a6 j9 ^* X8 L; H9 `A:Essential nutrients 必需的营养物质# @) o+ ]9 ^$ B) a

' f" J7 g# P. ]& K( h. [8 b0 L35.The process by which a liquid fat is made solid is called:
2 f+ E- z4 O: {* T% q液体脂肪做成固体这个过程叫什么
' i& O3 j. |! W$ NA:Hydrogenation  氢化3 S6 m1 E  b. o  E
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36.Which of the following is not an example of a fat substitute?
" J; |5 P9 J5 J: }下列哪项不是脂肪替代品的一个例子2 {0 G+ N# r& Q3 K" _" ]/ d
A:Acesulfame K  安赛蜜K表
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. g1 a. `, `; a37.Health Canada requires that a product labelled "fat free" contain:/ T0 Q2 z8 j& ~; Y7 G  m% Z; @
加拿大卫生部要求的产品标有“不含脂肪“包括:" M# o7 @' e8 F/ p8 h/ F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 `- W& D' d) [3 W38.Which of the following is not a problem associated with converting recipes?
( Z" A( D: }7 z) ~6 \  R; C下列哪项是不相关联的转换配方问题?( Z1 l  @( @; y( ]0 u, @: z9 g
A:Unit cost 单位成本: l* Q% d( b+ u7 y& Z4 _
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39.The condition or cost of an item as it is purchased from the supplier is called:
. ]( t9 C5 y# e9 G3 V$ f# T从供应商采购的物品的品质或成本叫什么
) l# i3 B. }/ S, _A:As-purchased cost 购买的费用6 I' a( i7 b& Z+ ^

# C' M. J. a) C$ D2 [6 }% U/ Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ S* }9 w' q, e/ s6 j在新货到来之前用于日常所求的必要库存量叫什么) T0 \8 J2 i9 y8 ^
A:Parstock 基本日常最低库存
; @8 y& P* m* h, l4 q% m
, k& v0 J; d0 S* M- a41.Which of the following abbreviations is used to describe the proper rotation of stock?' Z5 c; H1 D2 o9 z
下面那个缩写是用来表明正常库存流程?
7 H0 {2 q% G4 tA:FIFO=FIRST IN FIRST OUT 先进先出
1 K. M# m$ X( Q
1 r5 X. a( K3 c3 y& n. Y2 b  |42.Which of the following knives is used to turn vegetables?
$ T. h0 c. ]- M下面的那把刀是用来打开蔬菜吗?
) k; r2 a! ~  M- y. cA:Bird's beak knife   鸟嘴刀, p6 o2 k3 |! B9 T2 s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?) U5 V! j+ g3 Y# `6 M9 Y  W" ?' O; @
即时读温度计最好用于那方面?
" J) E9 R6 `% D: b! R& y6 Q; h( wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 a0 H! c( ?) p5 M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. @# E' m) I* r5 y$ b% d, J! y, _' n9 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 S8 \! r, K# a: Y3 G4 d, R
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* U0 j7 X/ j& {$ w1 w
哪件装备下面有一个可移动的碗和一个S形叶片?
4 N5 G8 d! M1 j% x  @A:Food processor 食品加工机$ R9 Z2 ]$ R2 _* o+ p0 N; G
http://www.google.com.hk/search? ... iw=1263&bih=572% L  k$ M- @! ]* F0 [3 l0 X
4 |7 d: u. ]( f/ ?  J
46.Which of the following is not a rule for knife safety?
# I7 {) f  f" u0 ~下列哪项不是用刀的安全规则?
' z5 F$ T5 a3 L9 y  {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ s  \# H5 ]  m

$ a/ s7 l) u8 ?) I! V) v3 |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 t: Y; a) P/ G1 z* d- _2 C0 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. _! f# u. j  ^& u7 O
A:RondellES
6 t8 {0 s% Z/ {- x  nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& S3 C) Z! V& n" Y$ h
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48.Which of the following is a diced cut used to garnish soups?, _* I# [# x6 e+ J$ m7 L
下列哪项是切成小方块用于汤的装饰?
# H8 ]& g( X5 Y) o4 a" TA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ M+ q1 }$ H5 q; O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. n) ^6 B" p1 _; U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!!——1 O' ?2 ~& E# z; {5 i, y
A:Gaufrette
. m  b1 Z" Y5 e) ^6 S7 Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; ]4 J6 k) @* _! i8 Z; q8 S$ lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 Q0 ^; H4 q8 h- f5 Y% Q) nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 A; m+ m1 A8 W. r
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 C) [. n& i# j* q/ |7 I0 \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)
8 t% C$ E+ i7 g" W4 ?0 G6 I% b# u* t* ^A:Cilantro 胡荽叶 香菜
5 f# Q% Y0 |; E# }) V* z) Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
' P1 _7 l, a2 V( [# `- M9 F 多香果,  多香果香料是什么
8 l- ~# O! {$ h6 P. ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 u6 n1 n/ [, S2 o8 I# l; o2 ?A:A dried berry 干浆果
' i1 `$ O: ?' K+ m  R) [
5 P& @/ \) j8 L3 [61.Which of the following are used to make a sachet d'épices?
- c7 h' {' p' m下列哪些是用来做香包德épices?
' a1 `6 f7 Z5 w9 I3 khttp://www.sachetcatering.com/" T( j* n: V- ]6 B0 ^# V5 C3 Z. V9 E
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?8 |# D& `8 @3 D; i( g/ z
下列哪项不是酱油调味品的?1 Q+ f" i7 J6 }6 m, g
A:Wasabi 日本辣根
7 i  |- R0 g+ c# \. x9 y  w
6 T  Z5 V, Q0 h. k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 ?& Q  R8 z& V7 `" |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:
. }) ?/ U" r' {$ ^- WA:Pasteurization  巴氏杀菌5 g/ I+ W; `% c# Z' L. W# q$ @

4 Q6 C& v1 ]% M0 ?64.Which of the following steps is not the correct procedure for whipping egg whites?8 e8 I7 g. i6 O* W, B4 |! v) I' d
下列哪个步骤是不是正确的蛋清搅打程序?. D  H4 S! M/ I, G$ f' q
A:Allow to rest before use. 允许休息后方可使用。% _/ c% M/ d! ^( {6 ^

5 _( y7 e9 M% @) J/ Y1 T! S, c$ m65.The weight of a large egg is between:一个大鸡蛋重量介于:/ V  w/ `: t+ D! L! J( ]/ c% W
A:56g and 63g 56克和63克- i2 ]; G0 ^# W" k
! j2 i( |, A6 `6 a9 I7 ]. C+ l( M
66.Evaporated milk is a concentrated milk that is produced by removing
8 ~% c& q0 [( g1 W: N% d炼乳是一种浓缩牛奶 是去除什么做的: _  h3 [6 `' B% u4 z1 a+ h
A:60% of the water 60%的水6 ]0 D, m4 f$ p1 t
3 ]" m7 w4 @3 K( h1 ^6 v# m
67.A method of cooking that transfers heat through a liquid or gas is:
- p$ [* ^# f$ }1 X& E% [一种烹饪方法,通过转移液体或气体是:
( f4 U4 A6 \2 A9 r0 nA:Convection 对流
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- X% n9 L; y, c68.The cooking of starches is known as  烹调的淀粉被称为
3 s# C0 C1 x0 l! LA:Gelatinization 糊化% u3 V- X! s% z) r. g$ L8 Y

" R6 K0 T' d$ Z4 `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! |8 i% K$ C. k- g6 ?A:Braising 烤' n# M- t  h* a
: ?" a/ h3 ?* E/ k+ l0 A. N" E' y/ {
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:
- R" T# }# v- P* w1 ]8 h5 b6 Q& qA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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/ f# j6 R- o1 z# _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
- ?8 Y9 V! f5 X# wA:Fumet 原汁5 g! o9 O0 g. P- H  E. E# ?
3 w9 x9 ]2 E8 W2 g6 j
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
# _$ I. r+ L  G6 sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" t0 d, n# i$ j4 d  w

+ b6 [- w" D$ E0 \1 `, B73.Which of the following is a principle not used in stock making?8 H: y/ @+ y; b7 H( J" \, h6 I
下列哪一项不是用于制造高汤(低汤)的原则?2 f# p) a& `: G  O
A:Start the stock in hot water.开始在热水中操作
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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
" R) n, t* c# Y& _9 ^( SA:Remouillage 法语熬汤
% L  a2 b4 p1 E+ s/ m8 z- rhttp://www.haibao.cn/blog/post/176242.htm
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