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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。
  ?9 N  z$ O2 r/ z# M6 r
# W5 }1 Q- u8 h2 ]) t; `* 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。7 r0 Q. y, `. T- w
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
大型搬家
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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
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
7 q; `) _7 [. N1 E1 ?& p1.Which of the following methods should be used to determine doneness in a New York steak?" W" M$ o2 q8 ^/ |4 l
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)
6 F, W9 a; ^4 g) EA: pressure touch. 压力触摸% i, F. t' E. u) u3 \! y+ r9 l: A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 l6 T. o6 f. ^: J# S& }6 D. N5 P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) @8 A# W2 k' ?* Y6 q5 P) t- a+ D( w6 @
A: acid  食用酸0 W: j% J$ p% p5 }6 g- F2 @
3.Vegetables are major sources of which of the following nutrients?& o. ~+ l5 K1 @0 L5 J  S! O
蔬菜中包含的主要营养有哪些
3 H/ E1 r5 T( D9 QA:vitamins and minerals. 维生素和矿物质。
) L; ?6 D% l/ S3 ~4.Cauliflower is commonly served with
# _* x/ \+ s  s+ g5 k花椰菜(菜花)最常见和那种酱汁搭配
0 ^5 Y2 t8 Z1 {A:Mornay sauce. 奶油蛋黄沙司3 r% O4 \8 l+ S: x
5.Which combinations of products are found in pie dough?9 \5 A( l+ N1 m# s# t9 s$ B( ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! Y& ^% q. }7 C7 u/ K' }. p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  M& s0 N6 Y- ~* p0 I  {8 \* T
6The French term for mussels is 法国语青口(海红)叫什么
3 ~7 D( _( s1 t9 U% t0 t/ z; JA:moules.法语青口,海红
4 u2 A3 v6 O# Y$ r9 F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  O6 Z- k( S) uA:faintly fishy. 稍微有点似鱼味1 Z. r( M3 ]# e; }! a9 A, q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# q0 X' ?& c- S: V. [, u4 TA:2 days. 2天+ M' G3 {% [$ ?0 K. H- u
9.What are the principle ingredients in ratatouille? 3 F% w* b8 X8 n! P7 |  @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# W/ Q2 B7 R! E6 E* x3 v/ ~/ o
A:Zucchini, eggplant, green peppers, onions and tomatoes9 ~* Y/ Y9 B( H. t
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
# ?' X9 T9 s- X3 H10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: u, j* v( n2 E3 g4 sA:cook food in quantities that will be used up within 20 to 30 minutes.* @6 e  N( C4 x9 x3 K
大批量烹煮食物要在20到30分钟内& a, {# y# g* Y
11.What person has the authority to issue a Health Permit?8 h$ P1 R+ x- c% j. r2 i# G
谁有资格颁发健康证(卫生证)。0 ^$ w* q! E! w
A:Medical Health Officer.# w7 s6 |, `. D4 w+ |# _; \  {
医疗卫生官员。
/ ?! P0 u% a7 A6 S0 B12.For what period of time is the health permit valid?$ O+ f, E1 @: ]; C8 F( w$ }
健康证的有效时间是多久?
5 b6 z, [8 J9 A0 [6 q( N& VA:12 months.12个月
  J, Z* W: y& u, d: }13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ S# B8 T: ^3 O: Z$ Z; o' W* s$ B在食物和饮料准备区,通风系统换气的标准时什么0 l* ^* x) L5 e3 {* v" K" e* g
A:08 times each hour. 每小时8次% ^  @) f# t8 N, r0 b" ]; ?- G/ ?
14。The minimum temperature for manual dishwashing in the wash sink is7 r# Y7 S8 d+ l$ x6 @
手工洗碗,洗碗池的水温最低多少度?& |1 O9 N& I7 g, R7 j" K9 [
A:110 degrees F (43 degrees C). 43度# t. M( c4 t7 g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 f' o' I8 H& O- }5 H
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( p% c% d0 F( o9 t6 C. K' TA:180 degrees F (82 degrees C).  82度. y4 r) _: t: G- G( p4 O/ s( E9 H$ L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' B6 B4 Y0 O2 Q" F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. _5 o$ p5 A( A' pA:en papillote.  法语自己理解
$ _* d4 ]( p8 x/ v0 {, {+ d# J17。Wing or Club is considered a& Y$ `' o8 m2 G( w
翼和CLUB 被看做是一种...
  f6 |8 F7 [' T6 eA:Bone- In Cut     带骨切
) z! H) g6 u$ ^. T2 P% x; S3 L18。New York is considered a   纽约牛扒被看做是一种
; {; d, g* f8 S9 y9 j2 BA:Boneless Cut     无骨切9 y) z; U1 p) |, \
19.In general, a court bouillon for freshwater fish will contain1 J4 X8 {  r) m3 V7 j0 q
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1 Z: a% l( I% T1 s/ }& C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; U; b( i7 ]# N* `, H+ }% Q和做海水鱼同样数量的调味料和香料( B6 `  m( y$ Z6 d" H( d, z
20.Anise is very similar in flavor and appearance to
' \$ }5 }7 a. G+ T+ |! r八角和下面的那种原料有相同的味道
# H, e$ K/ F; s5 PA:fennel  茴香
* L! `, l4 a6 g* d) w; l# N" S& t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* @/ E% }" V2 z7 b0 ], i% f
下面那种原料更像大葱且有平面的叶子  F; R) t2 V2 J% ~3 j6 J8 X2 N
A LEEKS  似蒜葱 (这边人叫京葱)" |% J3 l. {* G1 t7 O- z( b
22.Which of the following cutting shapes refers to a small dice
6 m: k! f$ M# I6 x下面那种刀切形状指的是很小的粒(末)! L  f6 L8 N- `/ A# R! a/ L9 P% R
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。: s6 U7 N' {8 r$ D
23.Oil is added to the water for boiling pasta in order to
; N3 f" u; j+ v  ]向煮沸的pasta (意大利空心粉 )中加油是为了9 C4 o: _; v  V1 [
A:prevent the pasta from sticking and to minimize foaming action.( z6 ^8 P1 B0 d1 N6 B: G" T
防止面条黏合并降低发泡。
5 c, ]+ {- t' |. s8 ~) w8 G, u24.Which pasta dish features pine nuts and basil?" J1 p4 w% {7 N8 g/ ^+ f$ W8 N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. _+ m# o) Y$ |5 I5 z" l: ^A:Pesto.一种绿色的意大利面酱
' y4 B1 O4 w2 D2 w1 v5 khttp://www.tianya.cn/techforum/content/96/563836.shtml/ R0 A- Q$ r8 V
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25.Which of the following is a spring vegetable similar to spinach?
+ Y+ y% e* H4 c$ f+ j下列哪项是一个春天的蔬菜类似于菠菜?: q& f. ]$ {; b+ ~! a" r
A:Sorrel. 酢浆草。
; f# {9 E% H9 c  o) z( Xhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
理袁律师事务所
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:0 ^' {+ t4 y3 n  c4 d% m' \
哪位厨师最早带来高水准浮夸的美食
& A5 E) b; E$ E' o* e0 ^AAntonin Carême 人名 安东尼·卡罗美
. k4 e, Y" P7 t6 Q) w/ m: k0 _+ q' ~9 D. h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 U% L+ \  ?4 V6 L- ?3 x! B2 S
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! f6 n8 i% q* W$ L- b: V9 V2 d9 I
A:Cast-iron stoves         壁炉& m% `6 l( ^! L
http://www.usstove.com/products.php?id=6% Z# y$ }0 o: E( a6 C

2 ~; U# W2 p2 ]28.The French term used to describe the roundsman, or swing cook, is:! K! w, X9 U+ A
法国术语,用来描述roundsman,或摇摆厨师是:: L+ ~+ r# F* O+ @# v$ P  e5 v
A:Tournant   图尔南7 P1 i# F: x) p8 @2 o/ m+ F, |

/ \8 e1 c5 Z  j! c5 g% \5 p29.Another term for the wine steward is:
8 k0 h7 X3 U' t; P9 f/ B7 a" z" A葡萄酒侍酒师的另一个术语是:
3 e. ~# n/ y$ |0 OA: Sommelier 侍酒师
' y9 e  P+ Q4 N1 R. U3 ^# S9 b
( r' F4 r& V, B1 t' ~30.Molds, yeasts and fungi are examples of a:" ]8 I* U( T$ e! k9 H
霉菌,酵母菌和真菌是一个神马例子
- E' m, V7 [8 w( gA:Biological hazard 生物危害, P4 i% o8 W1 G: Z

+ ]7 W8 H* L1 _/ [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( k! Y! B: l4 j( l- y1 e根据加拿大食品检验局,食品的危险温度区在多少之间:7 ^5 ]3 {$ Y$ ]! h# c
A:40° and 140°F (4–60°C)     4-60度
0 i# T1 O$ w  A" Q& e% p2 w, U/ ~( h+ D# @; M, {
32.All bacteria need the following for survival:" a. W* C  [3 w) b7 K. a- P3 y
所有细菌生存需要以下哪些内容:, n: t" o7 Y7 X0 [0 G" |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  r9 ^) r" J& O1 J7 _: D5 d( {
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33.Which of the following correctly represent critical control points in a HACCP system?
. f* w3 B' O$ N8 p  D以下哪项正确表示了HACCP体系的关键控制点?
2 U* C+ J- Y1 b$ V/ k6 a4 D: E3 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % x- w# I* _' i8 A
食谱,接收,储存,准备,烹饪,保温,冷却,再加热. |$ O) s- u3 t9 ^; j

- _( D3 o" o) n/ q8 h34.Which of the following is not an example of a carbohydrate?( e. G) k9 g/ V4 U3 P/ l
下列哪一个不是碳水化合物的例子?
, h2 ]& T) p& V8 m. d- v6 p; bA:Essential nutrients 必需的营养物质( r1 D1 x/ w5 D
8 Z  D4 P4 f, f$ j( }/ e3 O
35.The process by which a liquid fat is made solid is called:6 {2 ^, a. z! f. e' H1 {% i
液体脂肪做成固体这个过程叫什么
9 ?! _9 }' |0 l2 ~0 ?* ]4 R& KA:Hydrogenation  氢化
6 J4 P. J' x  T5 Y; ?. B( M6 U0 B# y; \  ]4 D" D
36.Which of the following is not an example of a fat substitute?
+ ^0 I. ]  A& N5 Z: q( H下列哪项不是脂肪替代品的一个例子2 w; H, y6 B7 q5 g
A:Acesulfame K  安赛蜜K表) T9 v0 F& u& E8 s- Z4 k  k

5 ]1 j: S' {' |; u! p7 T* t: C37.Health Canada requires that a product labelled "fat free" contain:+ f2 f" q/ Z4 F3 j& q3 o
加拿大卫生部要求的产品标有“不含脂肪“包括:
& o9 d2 g/ D6 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  c/ L; T) ?: V& E3 p* G- J" O/ z! Z! V8 l  g
38.Which of the following is not a problem associated with converting recipes?, e0 F$ c6 U# w( }0 C
下列哪项是不相关联的转换配方问题?
: _  G2 P+ N1 r6 S0 V1 X( LA:Unit cost 单位成本; V' S3 W7 h# S: k5 l5 u8 |9 \$ i, \
2 {9 |: ^( ^* p  O! g
39.The condition or cost of an item as it is purchased from the supplier is called:$ a  C, E/ f0 T8 X. \
从供应商采购的物品的品质或成本叫什么
$ ~6 P$ d5 ^0 J! J3 A! OA:As-purchased cost 购买的费用/ w, _8 ~' e; {

& B0 f5 z$ z, f) g, z40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ l1 n/ d  u! F4 B5 \8 r! g) x在新货到来之前用于日常所求的必要库存量叫什么: Z  J* |8 N8 e& r; x5 P
A:Parstock 基本日常最低库存3 U/ x0 m9 z7 c' s1 n" J

: o$ O+ j6 E' l4 N, g2 _% [& o41.Which of the following abbreviations is used to describe the proper rotation of stock?
. l0 y) m, ~$ P- _9 Q" o下面那个缩写是用来表明正常库存流程?" b7 Q1 ^- n" u1 c6 O7 C
A:FIFO=FIRST IN FIRST OUT 先进先出
0 G) r. h8 @- c( ^' f& b" U8 h4 x7 c2 x1 `3 w! D
42.Which of the following knives is used to turn vegetables?' z: u2 k: [. h; I- c; @6 ^
下面的那把刀是用来打开蔬菜吗?
4 }( j! `  D1 p6 @3 r9 A! T8 gA:Bird's beak knife   鸟嘴刀+ T+ U( T2 j/ j8 n7 A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- {3 X+ f4 J8 l% b1 j' h$ I! Y# s6 T: Y$ P5 d/ L/ H& K
43.What is an instant-read thermometer best used for?
( m8 Q5 U, L5 z4 `即时读温度计最好用于那方面?
# I7 Y1 d' G) w' x5 l* N! `5 gA:Checking the internal temperature of a roast 检查被考物品的内部温度
  @7 E* s- P7 _* A8 W& r1 Q
. K, B) Z( L" Z4 G% O# r6 G* t* n" ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 ]. B$ g) k. p' I0 K下列哪些金属材料受热均匀,通常用在铁板而且非常重0 B# E% `- X' M8 k9 b# k* x
A:Cast iron 铸铁
  {" i9 Q- g; H5 Q* R$ ]. E8 ]8 D
+ A" G6 j$ e9 |- W) r7 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# a! T7 K% B! p哪件装备下面有一个可移动的碗和一个S形叶片?
. {1 J! v& w/ R! c' RA:Food processor 食品加工机: S/ R& b: }5 D5 T) Q
http://www.google.com.hk/search? ... iw=1263&bih=572
2 `2 K* e' ]6 M+ w0 @# p" Y$ A* s5 L7 Q3 X6 p9 j. B! K, h" r) t& ^
46.Which of the following is not a rule for knife safety?
- b# N) r. y0 M8 n下列哪项不是用刀的安全规则?
5 q6 P' b/ L$ p" Y  nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ G6 }  j# T* r; T" ?  J4 T

. a2 W  L5 }8 k+ U1 C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; u+ K2 Q: q/ @. J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' ]7 E+ w5 z2 z- d7 C. OA:RondellES 6 z* \5 l! K, ]+ F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( R. N6 q; t- H! {; l, [5 I

" E& P3 _# a+ T- q: I% R, F48.Which of the following is a diced cut used to garnish soups?1 W* F1 T/ W2 f
下列哪项是切成小方块用于汤的装饰?
" F* {' a5 f8 L( \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, C$ I" B7 u/ P" Z  W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: I0 i# p- w. o/ F, ]8 G1 m; |
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!!——
( g3 M* s- ^" J- ^0 B1 U" ZA:Gaufrette , B6 u. }- z$ s; j2 m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) {& i+ ^( a  }: x6 e7 b/ Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 `: M% Z3 {/ rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( U: e' `/ L9 J' E$ x
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" e5 }3 z* j5 v4 Z8 y: O2 K' ~
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)) H( W2 z! T9 u, h  m
A:Cilantro 胡荽叶 香菜
. F" R) k4 y( z- f, Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx/ T" T3 j  M! n  V& S9 g8 e
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60.Allspice is made from:
# E% k( c/ ]# g- w2 q3 { 多香果,  多香果香料是什么
. ^8 N2 o9 y$ Z: A( M( K0 T5 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 u4 j2 s5 U$ n
A:A dried berry 干浆果/ \8 Z' [1 S  k

7 J! ~  o  L, f5 r" }61.Which of the following are used to make a sachet d'épices?8 K; \; u. S/ {9 C! m( [
下列哪些是用来做香包德épices?  E" I. h5 e0 G# c0 P: t
http://www.sachetcatering.com/
7 c) Z" N/ D/ B. jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 \$ T" o  Z, F4 H. o" Z
2 I( Z2 t1 W2 b- c62.Which of the following condiments are not soy based?
8 r. m7 I9 r" ?4 |2 @8 ^下列哪项不是酱油调味品的?. M, I9 Q7 A; M, ?4 c' l
A:Wasabi 日本辣根8 s- ^5 G# {" z$ m5 r( {) B  d

# i1 F, I2 J5 l63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 K. ~. w5 l4 S5 i. Q% x
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:0 C2 k, L$ t' l$ c# {  i
A:Pasteurization  巴氏杀菌& m. o. U! i6 c/ a* c
0 @' `: u6 [$ s! F' t+ l, H
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ S0 l! D& N: n下列哪个步骤是不是正确的蛋清搅打程序?
5 x/ ?  M5 Y( `: Y. k# ]6 q9 U7 MA:Allow to rest before use. 允许休息后方可使用。/ F* M& W' l6 ^
4 \$ I5 a8 v  \, E3 q  W% H7 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:- w& P8 h' u/ h3 k
A:56g and 63g 56克和63克
) u' W& r/ W5 r0 g' ^9 J; x1 _  {( W+ E0 S2 H) |* {+ e1 {
66.Evaporated milk is a concentrated milk that is produced by removing: \; }* g+ ?: J" e' H* k. L
炼乳是一种浓缩牛奶 是去除什么做的
4 E( I/ c6 a1 `* G; G+ J1 `A:60% of the water 60%的水
, m. ~* R1 L0 P& W( U% i- I; C; D, r9 E7 L
67.A method of cooking that transfers heat through a liquid or gas is:8 Y& L% U, F: n2 X% R
一种烹饪方法,通过转移液体或气体是:% Q8 R& Q1 ?, M( L' B
A:Convection 对流
/ s" u% x: U& B; X& t* j
) c. G' l% N0 o68.The cooking of starches is known as  烹调的淀粉被称为# c, g9 c* k1 }/ w
A:Gelatinization 糊化, F3 W: p7 P7 `% H& l9 J" E( ]9 _

' i0 p) _7 S( @; U+ [, d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! r- N- [% j; @A:Braising 烤* t0 y: Z$ k& i2 s2 [
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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:
# G# S. d" I0 |; B6 v/ }+ @) w4 x0 ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 g; z$ }; s8 P4 e) a
; v: _" P! h  p9 I: 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' j; f9 q' T: I3 n7 X' G: ?, O
A:Fumet 原汁8 z0 g* R1 \1 k5 e
4 @/ I! l4 c; y9 K1 S( `3 w7 S
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
5 Y+ f$ q/ G/ [0 s, _9 r/ DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% {  q+ s4 M$ n- s) j
: _4 Q+ W: D8 I1 S
73.Which of the following is a principle not used in stock making?
- N$ m4 {, Q$ e' \4 b下列哪一项不是用于制造高汤(低汤)的原则?
" y4 c7 m; C; eA:Start the stock in hot water.开始在热水中操作
/ l, P2 C' b" G; G+ x- ]; Y+ @; r% M4 ^" A  y2 a' g5 \: T! @
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% o8 i) E7 L$ J- e: a
A:Remouillage 法语熬汤
. ]& B* E0 Y' ^  E) B! G: `  S+ l" bhttp://www.haibao.cn/blog/post/176242.htm
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