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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。
8 _' Q: U7 A: m$ e
5 k8 p/ M/ q5 r3 I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。
$ t) P$ z+ V$ ?- j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
大型搬家
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) y+ g6 V  w+ x# a9 N! u7 H6 t; s
1.Which of the following methods should be used to determine doneness in a New York steak?/ ^4 w0 u/ ?, ^4 ^* G
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)
0 Y. L% C$ _$ {. x/ \; YA: pressure touch. 压力触摸
; ^) t. d, Y" A( I9 R. M5 a6 m% s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 p8 @4 A4 e; q, r. y0 z# y
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) I  U0 U' o% e* @
A: acid  食用酸. b. m9 O' Z8 S
3.Vegetables are major sources of which of the following nutrients?
3 K7 v5 n5 Q4 o: `蔬菜中包含的主要营养有哪些# K: W4 P; K+ B( `9 {8 P4 ?
A:vitamins and minerals. 维生素和矿物质。# D9 Y; p6 L. L9 N6 c$ r
4.Cauliflower is commonly served with; B' K2 E' ]) B# \) w5 R
花椰菜(菜花)最常见和那种酱汁搭配) g( ~2 s8 E# [' U0 y* i7 Q5 m% i
A:Mornay sauce. 奶油蛋黄沙司
3 l# P) i9 e9 A; Y, n8 w8 t9 z5.Which combinations of products are found in pie dough?
- @4 f. d' @- q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  _" P' }3 `/ ~& \- n. ?3 b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) n8 y& ~2 l2 c5 b& i. u: R6The French term for mussels is 法国语青口(海红)叫什么
6 u8 }' y' V) j. aA:moules.法语青口,海红
1 V2 o7 j1 l: U2 f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- c" ]9 y9 a1 ^
A:faintly fishy. 稍微有点似鱼味
9 U4 u, K0 v1 ?% n/ Y* T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( b( t3 l( j+ Y; WA:2 days. 2天
$ |/ D. Z" U, G+ p9 V5 |$ l9.What are the principle ingredients in ratatouille? 8 E! |! C1 b1 W9 r. N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), J$ o  h) u( \3 V1 Z
A:Zucchini, eggplant, green peppers, onions and tomatoes1 N; {7 D& h: J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 ?/ U: ?$ I2 Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 L: d" H# [8 ~& {4 [5 b
A:cook food in quantities that will be used up within 20 to 30 minutes.
! b% ~  B" Y  \6 H. U* a大批量烹煮食物要在20到30分钟内
% A* z7 y& m2 ~" ?/ q11.What person has the authority to issue a Health Permit?
6 |7 c9 O5 B8 S. G8 C; r& f谁有资格颁发健康证(卫生证)。0 _+ q/ v/ q3 o% I0 W
A:Medical Health Officer.
1 N" q; h% B! f3 x$ i医疗卫生官员。/ F. Y0 F* H, @, [- c) C$ V3 b
12.For what period of time is the health permit valid?
  c6 m1 {% `! V# U6 K* R健康证的有效时间是多久?, V. o) L0 {4 I# r( N& R- g" [
A:12 months.12个月: s" a& P1 Y8 a$ z+ x4 a( o
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& B4 F  ]/ a, W5 s$ n7 P' b
在食物和饮料准备区,通风系统换气的标准时什么' h: i9 b+ v5 p( D6 h# ~: h9 w
A:08 times each hour. 每小时8次
; Q" }9 G. a2 |3 ?. [6 j14。The minimum temperature for manual dishwashing in the wash sink is
( h' H/ l/ \& G: U8 I0 {手工洗碗,洗碗池的水温最低多少度?( z% C, ?- B8 |4 i. F2 M4 i" k
A:110 degrees F (43 degrees C). 43度; f/ |& F& X3 m1 Q9 y' v* T
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* ^; D% a/ x0 O" A* F+ j% v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 S5 t7 x. x" ^( J% SA:180 degrees F (82 degrees C).  82度: A: S' I' |7 }+ X+ J9 v/ |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% H# O  B% M( }3 a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* C& o3 D# e( I6 bA:en papillote.  法语自己理解7 B. m% _1 S) ^
17。Wing or Club is considered a
2 o# W3 a7 {6 V$ ]6 \8 Y: b翼和CLUB 被看做是一种...
4 v, x( ]! G8 ^3 A0 Q* ?  C1 e' uA:Bone- In Cut     带骨切) ^# N8 q0 M4 P5 y$ i& l3 Y
18。New York is considered a   纽约牛扒被看做是一种
8 B9 ^% P# |8 r% s0 eA:Boneless Cut     无骨切
' @* O/ k8 t9 {19.In general, a court bouillon for freshwater fish will contain1 q4 q0 @. ]" H" w! D$ H
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% q& x2 Y5 M: M7 D& B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.; i  b! N4 m& x3 u& _& ]
和做海水鱼同样数量的调味料和香料
( l& P( F/ c0 c4 T8 A20.Anise is very similar in flavor and appearance to# x5 o" ]8 q% ], M; m
八角和下面的那种原料有相同的味道5 J/ S+ U; p. l& }4 d
A:fennel  茴香
0 q; U9 l. C! p1 v# i21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ G+ X& X! V$ [* |5 T下面那种原料更像大葱且有平面的叶子& w+ p$ \" p% A1 f5 D9 v+ {
A LEEKS  似蒜葱 (这边人叫京葱)4 {' m. K+ [7 r( g: Z9 L. U
22.Which of the following cutting shapes refers to a small dice
3 f6 \4 ?* T( l! V. _0 a' o下面那种刀切形状指的是很小的粒(末)5 }7 s; |. X. R7 ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- r& J- ?# e/ x23.Oil is added to the water for boiling pasta in order to
+ o% K( }- Q, y, z. }) X: e2 W, _向煮沸的pasta (意大利空心粉 )中加油是为了% c9 q- R( [, Q" C9 g  z% h9 ^
A:prevent the pasta from sticking and to minimize foaming action.
: }% i0 V% s. \% f/ e( C/ D防止面条黏合并降低发泡。: \& J2 l6 @. H  m
24.Which pasta dish features pine nuts and basil?/ W6 [- P, w; \' y
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  Y$ l; V; B# Q. [' t% r* Y
A:Pesto.一种绿色的意大利面酱   d' e) ?! m7 Q# r; J- r/ K; I0 M
http://www.tianya.cn/techforum/content/96/563836.shtml6 s  t1 z% u' x2 F4 s  N

& B0 \$ Z- d$ e3 x25.Which of the following is a spring vegetable similar to spinach?
/ }9 K, p4 {% P  G* F+ a# M0 z  B: ]下列哪项是一个春天的蔬菜类似于菠菜?
. D6 Z' J4 N: x2 m) ~4 o  G9 B$ bA:Sorrel. 酢浆草。
  G$ m* H3 A5 n* @' K9 @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:2 U& C  m. c+ h; l8 K
哪位厨师最早带来高水准浮夸的美食
* M* |2 {  q% d- pAAntonin Carême 人名 安东尼·卡罗美5 |& O% y0 o& Z3 q

  p$ b6 w+ u8 e; z8 C1 X% B, [% T( v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 I" \8 i+ h) X/ j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: D4 i3 t. I) C4 y% t
A:Cast-iron stoves         壁炉
( B: ^4 ^; b+ q. chttp://www.usstove.com/products.php?id=6  ]0 o  G' a' Q4 x; g% u1 _
* c& T0 k- I  J. ]9 w
28.The French term used to describe the roundsman, or swing cook, is:
2 P4 o! ^: w3 v& w5 C' `: {法国术语,用来描述roundsman,或摇摆厨师是:% m/ d' ^; D4 \6 s& @( o( g
A:Tournant   图尔南
) Q  G( O- G! T6 I9 L7 a% f3 ?. u; D5 g$ r' |, a+ D
29.Another term for the wine steward is:4 m7 V; @3 y5 d/ n- l! p
葡萄酒侍酒师的另一个术语是:
+ o. O' S( A0 O) R! vA: Sommelier 侍酒师8 q9 g4 L$ d( M& C' a
  C% S0 X1 s3 c! }4 m# {& F: P3 o
30.Molds, yeasts and fungi are examples of a:
1 C3 L& c4 a" g3 V5 _霉菌,酵母菌和真菌是一个神马例子
! ?/ n! g+ N; F( c4 `- VA:Biological hazard 生物危害
6 A; Z2 `/ ]4 e2 n7 e
- `- p0 {! B% @  o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" U5 Z% U# @1 }7 Z- q9 ?
根据加拿大食品检验局,食品的危险温度区在多少之间:$ `$ F) ~" x! V) T' M/ }6 X
A:40° and 140°F (4–60°C)     4-60度3 A- M9 R8 m! g' K- c" C2 I( x- Y) D
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32.All bacteria need the following for survival:
5 B2 O( @: t0 Z0 V所有细菌生存需要以下哪些内容:
( f4 T; u+ o- c' _% {A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 A' L0 A: Y; n9 c- Z# T% x

' A# k/ }) K" o: e: K% Y$ A33.Which of the following correctly represent critical control points in a HACCP system?. ~& B  R3 D- a" `
以下哪项正确表示了HACCP体系的关键控制点?
. v: ^) v" m8 k( S1 S8 j( ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; T8 s/ U0 i0 F, t食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 ]7 D4 j3 c9 c$ S9 f
7 h: m2 {2 _. c5 m& ]
34.Which of the following is not an example of a carbohydrate?
2 d5 j; o) \1 C/ }; ^  s下列哪一个不是碳水化合物的例子?" H: ?5 m+ Q* Q% B$ K7 I
A:Essential nutrients 必需的营养物质: b1 ]% l6 ^5 W& ]
8 o; F8 t! f" U0 k. h' Q
35.The process by which a liquid fat is made solid is called:
$ b2 Y" d7 \0 d6 _9 P  `  ?液体脂肪做成固体这个过程叫什么
3 I& z5 h5 k. |8 AA:Hydrogenation  氢化
% ?/ A0 p- k8 Y/ x4 i# I3 I' n9 z0 a
36.Which of the following is not an example of a fat substitute?; ~$ O$ _& k3 a. J+ P
下列哪项不是脂肪替代品的一个例子4 l$ u6 t5 A; W# |) P4 C
A:Acesulfame K  安赛蜜K表% f3 _& L$ A9 X, I1 X

' s. g: d8 C, R0 h6 O37.Health Canada requires that a product labelled "fat free" contain:
: O" o- _! P1 J/ R加拿大卫生部要求的产品标有“不含脂肪“包括:
  v- _1 ~1 K2 R. @$ {. x* A# aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  |$ F  k! l- W2 T$ G3 ?4 b
+ Y0 F4 X  {3 j+ p& U, g- k8 V
38.Which of the following is not a problem associated with converting recipes?6 W# m( z6 h- Q2 }: X( L& Z! o+ X
下列哪项是不相关联的转换配方问题?% N5 `% i! J4 o4 G
A:Unit cost 单位成本
" N+ R! z  j6 Z- _% E
" Q& O+ p( ^1 d- |" N8 b. j39.The condition or cost of an item as it is purchased from the supplier is called:
# M, M$ n: ]+ m. p) s+ O4 M从供应商采购的物品的品质或成本叫什么2 y: J* a5 d: D9 ]% J' b: f) C1 I
A:As-purchased cost 购买的费用3 I: h# v3 g) Q# y7 F$ N

( D: `* P' W! Y2 [( \. M" h/ ]40.The amount of stock necessary to cover operating needs between deliveries is known as:  ?4 M8 W3 E" V0 ?4 G) g
在新货到来之前用于日常所求的必要库存量叫什么9 a+ f3 o+ R1 |- X2 D
A:Parstock 基本日常最低库存
! |; n9 v" t# J+ D9 h" c6 ~# U
+ t$ L7 f- E1 b, s7 O+ W+ p- z/ \41.Which of the following abbreviations is used to describe the proper rotation of stock?  X8 }2 R+ W2 i) q) m3 @% X
下面那个缩写是用来表明正常库存流程?
) I! Z4 t3 J+ y% CA:FIFO=FIRST IN FIRST OUT 先进先出
" Q, R5 K+ n$ S6 `+ H) N
/ R+ F; P. b2 A6 Z; r% o42.Which of the following knives is used to turn vegetables?! k2 J" f2 E& o6 B- F
下面的那把刀是用来打开蔬菜吗?
: `& `2 z1 `8 n; C% N0 _A:Bird's beak knife   鸟嘴刀' Y" {$ |9 ^( }* \  x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. Q2 B% z/ t' X# B/ e+ T* S( @

7 ?( A( Q: t# ]  g; j9 h4 I0 C43.What is an instant-read thermometer best used for?
1 a# w1 Q6 Q8 H% f# y2 {/ F/ D即时读温度计最好用于那方面?
  o  K9 K" W, ]3 W5 [8 l( QA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 g2 P  s9 g; z6 F' D, K& t  q) S+ t6 E2 y. o! H$ W. ]8 {& F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 X' s4 X  z9 E- O2 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
( @( ^! v7 V8 ~' d' IA:Cast iron 铸铁2 Q' }+ |. R- a; E5 k! ?6 J

' a* G) w) E, n# I7 h! t. M4 j45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, b# w. q8 D  O
哪件装备下面有一个可移动的碗和一个S形叶片?
: i' ]& B4 F+ x: j% A2 @3 j% `9 _& O! P: KA:Food processor 食品加工机' F" t0 G7 ^' W
http://www.google.com.hk/search? ... iw=1263&bih=572
. z% a8 i' _8 J9 \' L+ A, z1 e' g3 h
46.Which of the following is not a rule for knife safety?
4 V6 M3 ^7 C  G# b2 l5 l$ c( l下列哪项不是用刀的安全规则?' g2 M+ [8 @" E1 U9 ^: @4 c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" N3 w4 d" ~3 B' B5 k
5 S7 y8 U4 Y  U; U2 E$ O. F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- r& S6 [8 l- Y. e7 y4 a5 ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; x' H/ O, E) c6 Y3 u! tA:RondellES 1 E1 m1 m( T* ~; \4 S, ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ j: d; y" \& z# x6 s  W( o; ^* }: O2 F' w3 w# N
48.Which of the following is a diced cut used to garnish soups?
( S) u; V. q6 _: z" g( X# I下列哪项是切成小方块用于汤的装饰?
3 c1 X- T8 D9 M2 v& ~  _9 H$ r% oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. R1 z+ h3 P" o& S  v( i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ S: H* u1 F! o: _- K; f
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!!——
7 l6 l  s3 m4 W9 w* UA:Gaufrette 2 `/ e" u; Z: I6 P1 H+ W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, E  l% n# g( t/ t4 z* d( h& n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 t6 W/ z# t9 k/ }2 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) _! A+ ]. R2 m1 D! P
% B6 `% @* y2 U8 L% ~  K  I1 q1 Q
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 Z. A# t! `8 P7 G: n
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)- A- _% [& J5 C& x7 j( S
A:Cilantro 胡荽叶 香菜
# L+ P/ r+ F2 H/ d  Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* G; ]6 \, ^% _- U, o2 `4 p) u/ V* S' s7 p, ]
60.Allspice is made from:9 g* L4 |# q( R+ g" x8 _
多香果,  多香果香料是什么
6 u: d2 I0 t- Y; hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# X4 {; h4 V7 C7 q, E/ G3 {* h
A:A dried berry 干浆果- K8 g) Q3 @+ j+ R9 K' p. B
, L5 @( d. M. n7 B$ |5 i" V
61.Which of the following are used to make a sachet d'épices?
2 O, F" W& d! u下列哪些是用来做香包德épices?9 }. G8 o- \9 B% j4 |# i
http://www.sachetcatering.com/
9 D0 p3 I0 c! v: n0 H3 b9 yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ f' L% f7 [" s' s9 E/ G. J5 {6 W( t3 w7 K% t! \; _' P
62.Which of the following condiments are not soy based?
6 `7 Q* S! {- g下列哪项不是酱油调味品的?& j% s. b$ t' }7 |* e, r  r3 S4 E
A:Wasabi 日本辣根
2 R# y* E/ g! a' K) c' {. W- o  I3 O( G  p& c, ^* C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' a8 _5 w: _. _+ P# b5 G% E; A
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:* M# c. B' ^5 W$ L" K, \5 Z
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?- E* @, x9 h9 D' P
下列哪个步骤是不是正确的蛋清搅打程序?
* D0 n" S$ e# p; l( I' |# v7 XA:Allow to rest before use. 允许休息后方可使用。
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/ T- m: A9 m! P/ l5 [: w+ l# v4 H65.The weight of a large egg is between:一个大鸡蛋重量介于:# K% m: Z1 P% o: H  E( X5 G
A:56g and 63g 56克和63克
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$ w) P# L1 u  t- k. m66.Evaporated milk is a concentrated milk that is produced by removing1 a% K% d; h; f  |
炼乳是一种浓缩牛奶 是去除什么做的4 E0 X, Z8 c. \4 V6 q' M; \
A:60% of the water 60%的水
8 q2 H# r; X( x1 y8 j: V
4 E7 E" p" s6 }% E: P# E67.A method of cooking that transfers heat through a liquid or gas is:
$ `* u$ \0 a$ T- m6 s8 k0 R5 O一种烹饪方法,通过转移液体或气体是:1 W; l: n/ Q" _! V( n: c
A:Convection 对流
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/ O5 C( S0 m- {! S/ C68.The cooking of starches is known as  烹调的淀粉被称为. L" i8 z4 d  N3 W) h
A:Gelatinization 糊化' U/ \% R  y/ M8 t5 L3 O- J/ k
. a# `* }, l" H% u% r- I7 X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, ?# |3 F& f- u; ^A:Braising 烤
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+ \; ~% o5 [! D7 ?9 {: W( S* v9 V5 y70.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:$ {5 L1 r4 x& G
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5 s+ k& q8 Q: B' \; a  ]: H
A:Fumet 原汁
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" B0 d' \" c! `* F72.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2 v2 ^0 }, q4 r- K% @) f" t  y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; L% c: W8 N5 E) I7 Y4 ^73.Which of the following is a principle not used in stock making?
" p) b. i, ~' n# g- z9 U7 L& ~下列哪一项不是用于制造高汤(低汤)的原则?2 f/ X! x/ D3 e
A:Start the stock in hot water.开始在热水中操作2 y& L$ e3 _7 u9 I0 M9 b+ f5 P( Q  j  d
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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
1 F7 x% t, n% Y  C0 ~, B3 K$ pA:Remouillage 法语熬汤  D! Q* y* F9 _7 k9 f
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