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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。
) i  {+ `* A- M
" n9 c$ k1 J& n2 {7 k. 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。
. v, W" C! L- {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( _% V; {0 R( }
1.Which of the following methods should be used to determine doneness in a New York steak?( x- C  Q5 F6 l7 m  A) ^: K# u$ q& ?
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)
- U' o/ e; U- F9 u3 Z' N$ x/ \8 w7 DA: pressure touch. 压力触摸& c- O, v, ?$ F4 I/ \0 @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* S. @" O3 r2 s( h8 L, l1 n
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
) H5 F: g4 |) a7 [/ \A: acid  食用酸
, K: h+ L# d& J: E3.Vegetables are major sources of which of the following nutrients?8 y9 x3 @3 h* e% M, J
蔬菜中包含的主要营养有哪些
7 r/ Z' l% j3 q; w) `6 q/ wA:vitamins and minerals. 维生素和矿物质。
) B6 L' W5 i4 a+ ?4.Cauliflower is commonly served with: P% j' Q4 _* {) G. O& r: L' d( T
花椰菜(菜花)最常见和那种酱汁搭配
, e6 X1 E, ~; G- V+ L* zA:Mornay sauce. 奶油蛋黄沙司
5 q. w0 x9 Z1 I; L6 M1 [0 X5.Which combinations of products are found in pie dough?
  k2 P  m- [5 Q+ L0 O. u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' {# W% `) O) R& p  i
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& h3 S+ e* |0 a6 y6The French term for mussels is 法国语青口(海红)叫什么& o) \& L4 q- q' ]& K5 c. ]4 g
A:moules.法语青口,海红
' _  x. S+ W8 Y2 o7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 s9 v2 K/ b; m% b% f& C( BA:faintly fishy. 稍微有点似鱼味
# `2 m: r# |: W: l& V0 e" P8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; i! N9 }) G7 v* v$ u# \A:2 days. 2天
/ q% w# D8 Z( Y2 k/ ]# u/ Q9.What are the principle ingredients in ratatouille?
/ _! }; `2 [1 `5 x" i. |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ {( i, l7 V: Z: R2 B) u9 W* sA:Zucchini, eggplant, green peppers, onions and tomatoes$ S3 D3 ^2 O. v, b5 m1 z) b7 M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )% U% b% M' Q. C2 x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: ]2 K7 H4 b; \: ~! Z' GA:cook food in quantities that will be used up within 20 to 30 minutes.  I. H( E; {. Y3 S; C5 Z2 S
大批量烹煮食物要在20到30分钟内2 G0 E/ c! x, `( t
11.What person has the authority to issue a Health Permit?2 q7 Q4 x8 ^" ?1 P4 ]
谁有资格颁发健康证(卫生证)。
/ X& [* K6 h! c) pA:Medical Health Officer.
; O! |. i" E0 g医疗卫生官员。
2 e  T6 [3 p; `4 O2 X, @12.For what period of time is the health permit valid?
' g: O* h- _6 Q/ X% B) k健康证的有效时间是多久?
. v, \, v. \" @. ~  \5 A% g* o" S6 WA:12 months.12个月
5 F/ F: A" j7 [13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 p% ~$ |1 R2 o7 L" W( [  y
在食物和饮料准备区,通风系统换气的标准时什么
6 `, i% D" [' n3 e/ B; iA:08 times each hour. 每小时8次
) b, t, O3 \1 J$ K* O5 @& ~) l14。The minimum temperature for manual dishwashing in the wash sink is
; m2 x' ?! @4 v9 @, Q) T手工洗碗,洗碗池的水温最低多少度?  \- J. Z7 e0 L: @2 s% d2 G
A:110 degrees F (43 degrees C). 43度
/ |6 W7 o8 Y6 h  |2 Y& f% o- `15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 ^8 L9 c( }) I" F: r7 ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; p9 f5 f5 R* J$ I2 E) j' e
A:180 degrees F (82 degrees C).  82度
7 B( `; C4 M  B/ m% \16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 X; W9 L( e' S- z5 m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). ]! V4 G( S! h+ \  }4 k! f/ Z
A:en papillote.  法语自己理解- ?3 N! u. Z3 o8 l8 u/ O; u( P
17。Wing or Club is considered a0 C/ B( @" j4 o0 Y9 Z% b. b4 n
翼和CLUB 被看做是一种...
* p! q" A9 T' K) V) YA:Bone- In Cut     带骨切
: J+ `# ^- x8 q5 s/ R% r18。New York is considered a   纽约牛扒被看做是一种
& \3 p% T: b( c  A$ e* Q. |A:Boneless Cut     无骨切
+ A) J: ], [( A7 n, b5 y; e! J& {19.In general, a court bouillon for freshwater fish will contain7 \% j. m+ O5 l6 O9 f* K" w2 L, ^3 [
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 x' o2 C. g1 |( G' B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., O& a  ^/ ~: j
和做海水鱼同样数量的调味料和香料5 A. K0 i* ~9 J, L* _5 Z3 j
20.Anise is very similar in flavor and appearance to3 L; T( f/ A6 [" b! l( W( s' B
八角和下面的那种原料有相同的味道
* j0 r7 _1 \0 X+ wA:fennel  茴香$ X4 w# B& w' G- ^- n; ^8 y6 w+ ?
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 m2 R* E6 P9 a1 L
下面那种原料更像大葱且有平面的叶子
  z9 t0 P/ V5 A6 {) U  i  o! iA LEEKS  似蒜葱 (这边人叫京葱)
- }$ F. g( V# ]6 H, l22.Which of the following cutting shapes refers to a small dice
: a- \, f7 C5 _1 G! {+ ^/ l下面那种刀切形状指的是很小的粒(末)
- I, p2 S& I& _8 IA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( b3 z* M4 {  J6 t" \2 q# N; M# o( k23.Oil is added to the water for boiling pasta in order to' g) a4 c3 d% u' x) M8 q
向煮沸的pasta (意大利空心粉 )中加油是为了
. c  N+ Q1 c# c" Z& _3 yA:prevent the pasta from sticking and to minimize foaming action.' K6 [2 S# z; |( m6 o
防止面条黏合并降低发泡。/ Q/ _+ B8 Z' A; T; `, U: P  v: {
24.Which pasta dish features pine nuts and basil?
0 S8 ^- B2 V& t下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' j4 l  o% e2 @7 N' u& c
A:Pesto.一种绿色的意大利面酱 % a4 }/ M! {: z! E4 c2 M) {1 m9 Y- c
http://www.tianya.cn/techforum/content/96/563836.shtml
7 L9 U2 _) \* R% O
5 i" f! K/ e6 d' h5 a, M- ~25.Which of the following is a spring vegetable similar to spinach?
; N2 T) z" v2 ]% Y4 D: d下列哪项是一个春天的蔬菜类似于菠菜?1 g) f! t, u4 a' \0 y0 H
A:Sorrel. 酢浆草。8 C* V5 R' c" i; s$ f5 i' I
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:
" Z: ?8 I% `' V5 n# ~: x哪位厨师最早带来高水准浮夸的美食! h, [$ H2 e6 j* [* w9 I  H9 ~
AAntonin Carême 人名 安东尼·卡罗美: J* V- `0 _: g
, B+ m) n! Z$ O# o& o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 r' y! m  l/ v" ?: u$ @& Q下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* W* V  ?% H3 S) V" [' C
A:Cast-iron stoves         壁炉- L1 k( _2 ]$ b5 C
http://www.usstove.com/products.php?id=6( A+ b: {3 A) F% v2 n
% I7 y+ R8 [8 S, `6 r% Y8 B0 A
28.The French term used to describe the roundsman, or swing cook, is:
* B0 E; C/ X3 s: u4 Q; O法国术语,用来描述roundsman,或摇摆厨师是:
/ T( k  w$ A; I$ X) `/ aA:Tournant   图尔南; ^8 V# A: i  P  c9 q- X0 v( u/ v

7 }. \6 b! Z" y$ r2 A7 I. r29.Another term for the wine steward is:! Y' A- [2 D* q
葡萄酒侍酒师的另一个术语是:0 q1 a" E$ m: A4 u) d
A: Sommelier 侍酒师
( t, a( d& f. o+ h' ]3 g4 D
* {$ C' x8 y# e' b0 Z: f30.Molds, yeasts and fungi are examples of a:
' M, }" y0 b- t- O, g7 I霉菌,酵母菌和真菌是一个神马例子
0 n: @- ]! o4 {* J+ t2 m. M$ @A:Biological hazard 生物危害, D1 h# ^! L1 _/ I$ V7 m4 ~: `
0 X1 \+ J" `3 K) j/ ~6 ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 x& K5 x7 f3 @$ `5 D根据加拿大食品检验局,食品的危险温度区在多少之间:' a6 w% L" K& d8 O, x
A:40° and 140°F (4–60°C)     4-60度
' k* d, ]# v1 U+ B: r7 R4 d* d* ]2 g) C& [! {0 ]
32.All bacteria need the following for survival:0 L; w$ X1 [4 P  [; z7 R
所有细菌生存需要以下哪些内容:
! ^- [5 t' W1 U  G& d$ KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 e! [4 K0 S+ W9 \' R' I
2 @8 q8 T3 L- S7 Y% o+ o: p9 p
33.Which of the following correctly represent critical control points in a HACCP system?3 `/ z+ K! {; |# n9 N
以下哪项正确表示了HACCP体系的关键控制点?
8 L; S( [/ `# k, G* zA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' Z$ @" W- N$ i食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 g3 O6 c- I" F* n

1 g5 z+ N8 V& s34.Which of the following is not an example of a carbohydrate?
) G7 s9 K9 A3 w8 v$ {下列哪一个不是碳水化合物的例子?/ a9 i) V6 b7 \- R  y/ X) u
A:Essential nutrients 必需的营养物质! i# T+ N$ b. {( V0 u
1 a) C5 z* s+ V( [
35.The process by which a liquid fat is made solid is called:8 \; M# H3 {% L% ^/ V( f/ d9 ^
液体脂肪做成固体这个过程叫什么  F7 }  G7 s% m' H/ E
A:Hydrogenation  氢化7 @5 p; u; L0 L8 H4 Z8 r# W

( Q. l, A5 R2 j3 ]0 J1 D! T36.Which of the following is not an example of a fat substitute?
* m2 b9 c) L. A, T9 r" l3 a下列哪项不是脂肪替代品的一个例子
) a# @* G/ v5 W4 n; B9 `A:Acesulfame K  安赛蜜K表
# `8 T. c: c5 c" S; S
0 ]# V# h  _7 ~" k37.Health Canada requires that a product labelled "fat free" contain:
' s9 K( n+ H2 w& u- ~8 I. V加拿大卫生部要求的产品标有“不含脂肪“包括:
% s3 t, @: a" z: V% VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 G: q/ T: s: u6 G- C
3 c1 z) B6 `9 K$ y% y  R& U38.Which of the following is not a problem associated with converting recipes?
+ T" P+ b, A) \- O+ z下列哪项是不相关联的转换配方问题?+ w8 S/ B; Y0 w( s+ l
A:Unit cost 单位成本
3 M# j8 w* a7 U2 o9 i% U/ r
$ m6 i; }/ o6 p! E4 p! k# _9 r39.The condition or cost of an item as it is purchased from the supplier is called:5 o) `7 g+ }, w2 }. [
从供应商采购的物品的品质或成本叫什么
. B2 Z5 c: v( g- vA:As-purchased cost 购买的费用
1 q! f! [# S" ~. L) Z& h
5 J& \  G' W# d- q) d40.The amount of stock necessary to cover operating needs between deliveries is known as:- y  O9 C+ [9 t2 d
在新货到来之前用于日常所求的必要库存量叫什么& ~" U) u5 y% t( ^& a  T; d
A:Parstock 基本日常最低库存' k9 g, B! L  T# n
( b2 w$ r+ [8 ?) h" m  e) D. I
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ A6 u. K5 L4 }* H! m1 g; _1 I5 s
下面那个缩写是用来表明正常库存流程?# f- _3 i& E# s/ ?# r, h3 A0 m! c
A:FIFO=FIRST IN FIRST OUT 先进先出
) {. x  _' V' C% B, H- q8 l( `2 j% T
42.Which of the following knives is used to turn vegetables?& N4 a9 ]* L8 ]$ [$ U% }
下面的那把刀是用来打开蔬菜吗?
$ T* w" D, a3 S5 `* Z9 s1 J! p7 Z4 {2 \A:Bird's beak knife   鸟嘴刀
8 W' \/ ]) P  B9 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! i; [8 _( z3 q8 C- Q. Z( ^9 @  T

9 ~4 k) A& ?8 q& d: z+ H! t43.What is an instant-read thermometer best used for?
5 J( k4 J& K- x5 _- ^9 @  Y. l即时读温度计最好用于那方面?2 _1 S( H/ y- p  u. r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ v! ~# h; d  s. r+ H8 s7 j9 \1 P. r' Q% ?5 r8 v: W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% a7 z, [1 |. _1 S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ i( |+ c" f" N+ n7 S7 fA:Cast iron 铸铁: r3 h$ b/ d; Z! D+ B

; r* l3 @/ Q7 Q1 \+ X4 k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ v" Q. P  O# Z: h
哪件装备下面有一个可移动的碗和一个S形叶片?$ \# m# I  u1 P5 b- ^+ `3 o
A:Food processor 食品加工机7 S8 w+ [9 m/ M0 H( ?0 P: ~
http://www.google.com.hk/search? ... iw=1263&bih=5725 v& x5 c3 q# o: `
6 a, n) p5 |1 @( o/ h
46.Which of the following is not a rule for knife safety?
( h# f+ b; W" Z4 G3 V9 g3 H. _6 X; j" i下列哪项不是用刀的安全规则?
3 y4 ?7 N; R& ]" R+ [/ V2 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' g+ f' q/ T7 W; I9 R* i" |- n# |/ M# t2 M1 D+ ~) v5 J7 `8 q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- r$ Z2 w2 q% K- z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; a  V; ~- a+ ]* @9 Y, X' SA:RondellES 2 e/ [5 T, T# C  _, x- N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) J; Z8 K+ x9 m: j, E0 g& |* ]6 G

3 H/ f% _6 P  u) J/ Y/ J/ a48.Which of the following is a diced cut used to garnish soups?! }$ M- p; s0 h2 p/ v; A. ^
下列哪项是切成小方块用于汤的装饰?
& v; W8 B$ {3 L5 S: KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 H5 X# P5 P6 k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' h1 A& [# ^/ p# R5 D: m" l# m% L+ B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!!——
$ w" S1 b5 c! E7 l4 x% P) V: sA:Gaufrette 4 C9 d4 W* a/ \2 [! O0 i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. \1 N- a' ]) a9 @9 w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% l6 M# W6 l: ]2 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) X; M: w7 B% Z& \* k% u. o5 J. s( W$ Z# k  z& X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) Y1 Y, ^3 t  h3 ~8 f
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)
% Z' v6 L) w# g' n( XA:Cilantro 胡荽叶 香菜
$ a) S) V4 s9 ?. Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; r7 w, m% u6 Z, w
! I( Y$ k  P, s1 s60.Allspice is made from:
/ X3 u+ [8 K; ~4 j7 N) M 多香果,  多香果香料是什么
0 x/ y' p% h6 g9 |$ j4 J' {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 b9 }, Z+ N2 G0 E& {A:A dried berry 干浆果
4 b/ d2 U% t$ n8 p8 E: p5 ]) o) c+ [% E* N* e& q1 P6 X' M- A
61.Which of the following are used to make a sachet d'épices?
/ y0 k* u$ X, o下列哪些是用来做香包德épices?* I" _% l! k9 o$ Y) \
http://www.sachetcatering.com/3 K, R. y4 b/ ?! u5 m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# L. i* J; C3 Q4 b) v( Q; S
! n# }  J  @9 `1 E" K
62.Which of the following condiments are not soy based?
, C* u. e) O/ Y7 S下列哪项不是酱油调味品的?4 E8 f/ F5 O! B+ C9 }7 I
A:Wasabi 日本辣根
% L7 Y" U( D8 D$ j3 I
, z" V; Z; [* q" p  h% K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ E' M5 S2 V: @! C* R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:8 P/ N9 \7 i; r4 u  F/ U- J8 D
A:Pasteurization  巴氏杀菌
7 J' ~( s- B0 }* C7 E+ W
8 Q/ l6 @# ~/ B( a( ?64.Which of the following steps is not the correct procedure for whipping egg whites?
: C0 Q3 w2 Y2 F下列哪个步骤是不是正确的蛋清搅打程序?/ D4 {& z" X4 b2 B2 j& m; g
A:Allow to rest before use. 允许休息后方可使用。. p) D% t: Q6 `- ?

3 c9 U: G4 ]$ b: r65.The weight of a large egg is between:一个大鸡蛋重量介于:+ u: V" E8 b8 E1 q6 `3 W1 }- N
A:56g and 63g 56克和63克5 f! Q6 W/ Y: `: [) ]. v4 ]% {8 b

* E% c9 J( @4 R) K66.Evaporated milk is a concentrated milk that is produced by removing
* f) o0 Q! _. g8 i& m2 ^$ O炼乳是一种浓缩牛奶 是去除什么做的
4 z' D0 T9 H8 g* {% }) H: gA:60% of the water 60%的水
2 X; `0 c+ _) C) H  z9 X3 g
* {7 k! S- m$ e% T/ y! j* h67.A method of cooking that transfers heat through a liquid or gas is:
; q$ W  u2 E; _一种烹饪方法,通过转移液体或气体是:4 H" u9 B; C! O* @. A
A:Convection 对流! k3 p0 Q+ ?  U9 o/ }

9 }9 B4 {9 T) S0 p% j; S9 z68.The cooking of starches is known as  烹调的淀粉被称为
1 G) p* ?+ q( AA:Gelatinization 糊化4 X% a( C0 S/ X
+ J3 A* g( F' [3 A: }
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
  A1 Y+ h, }' ZA:Braising 烤
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, r% N! \8 ^) B* i' X: E% V- B1 P70.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:
- D5 K; _# X3 K4 Q7 P) ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ |* H/ P' g, T$ c* |7 S
4 @0 E+ o2 Z* l5 W& @, V: T* Z71.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% q2 t. C1 f. r3 X" F
A:Fumet 原汁9 U! B3 |; v1 G; r- @7 q3 t" C
. e  }  P0 h: [0 i- j! c- F$ 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7 }9 z& {# ^, }/ j8 [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* W5 f6 I" v  }, c
6 Z, R" N& l9 I1 \  j0 y
73.Which of the following is a principle not used in stock making?. I6 m" D& r1 S. [8 f- c
下列哪一项不是用于制造高汤(低汤)的原则?" ~7 R$ {/ H$ B) `+ \$ o
A:Start the stock in hot water.开始在热水中操作. F$ N0 q! J4 v6 `; 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% U2 L' m, U+ h: l
A:Remouillage 法语熬汤
0 q0 Z9 n! Z0 G: I& z: whttp://www.haibao.cn/blog/post/176242.htm
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