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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。
$ p( X7 j# h  X3 _' P0 ~% e5 ^
/ L0 ^; E; S5 y' z0 `. L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。
3 o' t" K- B. m6 X  r+ 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
理袁律师事务所
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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
3 q( x& b; d6 R; w2 A3 z1.Which of the following methods should be used to determine doneness in a New York steak?. z2 M0 T2 w& G  C( o
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)
' C6 g( v7 T0 ?/ `9 ]+ aA: pressure touch. 压力触摸9 p9 E8 }& F3 I( `. _2 n  n, j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 j# \. h" J4 I0 e- K
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
4 Q0 I; m6 T" _) BA: acid  食用酸1 [7 ^9 K& B7 x) o2 W! B6 H% r
3.Vegetables are major sources of which of the following nutrients?7 f* t1 b( m* N% K
蔬菜中包含的主要营养有哪些! }' n1 C3 s6 Z# D% v  z. x0 X
A:vitamins and minerals. 维生素和矿物质。
/ F' C, ~$ d) r8 S; B* W4.Cauliflower is commonly served with) \6 X3 G: X- R
花椰菜(菜花)最常见和那种酱汁搭配
) L/ u6 H9 d- L2 [; @A:Mornay sauce. 奶油蛋黄沙司( L  y3 P; Z  F
5.Which combinations of products are found in pie dough?
- W- |4 K4 H! }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; \# V/ [' l. J3 V$ |6 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ |; |1 `3 K2 w) l! q7 G6The French term for mussels is 法国语青口(海红)叫什么
# _+ @) c9 k" @% {0 ]# Z4 aA:moules.法语青口,海红
# s$ w2 R+ X+ W8 D6 Q$ L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ q8 m9 N) _6 l, Y6 Q
A:faintly fishy. 稍微有点似鱼味
% l, C# s. H6 W4 `& v3 G* r1 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, J+ S- f9 E! [8 ~! S2 e9 e. WA:2 days. 2天* b; J1 l5 @( g" W
9.What are the principle ingredients in ratatouille?
6 Q& ]$ S' I: w4 Z; U1 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 j9 T' X( @* b9 q. OA:Zucchini, eggplant, green peppers, onions and tomatoes' h9 x/ b3 o3 M; c- V8 j; R3 D+ i
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 A( Q# E: s/ V3 p0 g& @$ c, c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ d8 {& S! P' K/ i; BA:cook food in quantities that will be used up within 20 to 30 minutes.5 l# U* X/ A$ z5 o2 |# j0 ~8 [% R
大批量烹煮食物要在20到30分钟内
/ A( `2 k9 X) E2 H' w. _11.What person has the authority to issue a Health Permit?
: H" W4 b( ~* i7 c' a( o7 p  C7 D谁有资格颁发健康证(卫生证)。4 J' y; J# G' H; U
A:Medical Health Officer.
0 Y/ ]. J( G4 T1 O8 V2 x3 x医疗卫生官员。
. O2 B2 f. G2 V4 M( K+ l2 }12.For what period of time is the health permit valid?: \( H- o5 A% r
健康证的有效时间是多久?$ @9 @' `3 Z0 O
A:12 months.12个月- ?2 v" |7 Z' T0 H& i) q/ y) N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air. v6 M# d4 U+ y$ ]3 t: @. K& e; i
在食物和饮料准备区,通风系统换气的标准时什么; D1 E: ~- N2 U. F# A' `
A:08 times each hour. 每小时8次0 h! E) S3 v2 M! V$ S, s4 e
14。The minimum temperature for manual dishwashing in the wash sink is/ U3 _* _/ j1 }" k2 k
手工洗碗,洗碗池的水温最低多少度?
$ S2 b: {7 Z7 t$ v: j5 cA:110 degrees F (43 degrees C). 43度
- R9 [* [) d: A9 E; \* A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 L" {5 A9 c0 B: Y' N0 Q! _$ ]; }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' r6 l/ @/ o/ T3 g1 r3 }/ u
A:180 degrees F (82 degrees C).  82度
  b; z7 X! X2 F# s5 r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- R9 T! z" U& B1 K7 @- A* b1 M( D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* v1 ]7 s- z% H! D& G. ?
A:en papillote.  法语自己理解8 n! l2 s2 S) O1 ~  r
17。Wing or Club is considered a$ c2 i  e) v4 v8 \% J+ h1 H8 j5 V: @
翼和CLUB 被看做是一种...2 L5 f% V4 L; r) k% Q$ O- f) h
A:Bone- In Cut     带骨切
2 z, e' W& s0 i, @18。New York is considered a   纽约牛扒被看做是一种
6 ]$ s. e1 }( X8 R! wA:Boneless Cut     无骨切
8 R3 J% C  m$ M( F19.In general, a court bouillon for freshwater fish will contain
/ j* D7 K* L: u* w: p/ 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
- y0 j+ A* U$ v* s- h' ~% QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: ]- ?& q8 o- P9 x: O$ H9 d和做海水鱼同样数量的调味料和香料
$ A& ^# t- E, E. R6 K* Y3 c20.Anise is very similar in flavor and appearance to
% q* E  S9 w$ m八角和下面的那种原料有相同的味道  b9 x. I3 q( x6 M
A:fennel  茴香7 P- z: R! {  g% k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 o! w) d8 j" X! G5 U; y下面那种原料更像大葱且有平面的叶子+ w, k: q5 L/ u" W" i7 R$ \
A LEEKS  似蒜葱 (这边人叫京葱)
' C# c0 K1 [# y' A22.Which of the following cutting shapes refers to a small dice
4 S' Q2 |9 Z* b! ?1 k2 q下面那种刀切形状指的是很小的粒(末)2 `: q  {+ ?, @# q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 @' T" [9 k' K" G& H
23.Oil is added to the water for boiling pasta in order to. {8 j: A+ k9 T. q5 u" h& i
向煮沸的pasta (意大利空心粉 )中加油是为了
( S4 W8 ~/ l* a) T9 _( XA:prevent the pasta from sticking and to minimize foaming action." n. ~, u9 C! E' p$ L
防止面条黏合并降低发泡。0 d8 W' p% l/ e6 d
24.Which pasta dish features pine nuts and basil?* r/ `* d  |1 m) a8 e: ]
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 N( Z& H4 b& V3 ~1 m6 R6 N1 s/ ^A:Pesto.一种绿色的意大利面酱 2 ]8 F, X- B- ^
http://www.tianya.cn/techforum/content/96/563836.shtml
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$ e, q% V; T2 l3 v4 i25.Which of the following is a spring vegetable similar to spinach?
. E+ X# R" G4 J4 z( H3 G! `( H下列哪项是一个春天的蔬菜类似于菠菜?
* t; J% z$ b; _8 Z5 \2 X. jA:Sorrel. 酢浆草。- g6 c; G/ S" C, r
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?
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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:1 x3 R/ ^4 I; x
哪位厨师最早带来高水准浮夸的美食, {) V9 E! F: C
AAntonin Carême 人名 安东尼·卡罗美
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( J/ @7 s6 Z6 Y, `; c$ |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ W6 E. s& C1 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; @! _* X% r: J
A:Cast-iron stoves         壁炉# J% `- h) @) v0 s* `. w  W
http://www.usstove.com/products.php?id=6
4 i2 P9 ?) G# M6 i; |3 @( e. o
5 i" K( K, V+ Z4 |9 F28.The French term used to describe the roundsman, or swing cook, is:% H1 V' _3 Q8 T& |* f8 D% A
法国术语,用来描述roundsman,或摇摆厨师是:
% q* E# K. A) p+ X! b2 }A:Tournant   图尔南
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29.Another term for the wine steward is:
8 h- N+ E/ i$ r" a葡萄酒侍酒师的另一个术语是:& B  Y8 \+ T. B  k0 `
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:7 W+ l. c( c5 A3 X" D
霉菌,酵母菌和真菌是一个神马例子
; s! B1 c3 G6 q% R% i6 gA:Biological hazard 生物危害, Z0 k* x7 k7 e4 m# _0 ~# a
4 ^1 |1 w( q1 N5 ^0 T$ {6 @
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& F8 F) q4 [9 a, I根据加拿大食品检验局,食品的危险温度区在多少之间:
( o  o1 V# I# F6 K( YA:40° and 140°F (4–60°C)     4-60度: ~) w, F. O. v" {) F0 K- w% f! Q
9 O+ _) C" L, U& _9 ~& H
32.All bacteria need the following for survival:
, T' N, T* R& j9 @, f7 @, h% u所有细菌生存需要以下哪些内容:
  R1 Y' y% ^6 T% W& WA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ o  _; d0 W' f5 r# ]( N
* n$ s2 d  t" Q0 C4 J7 j33.Which of the following correctly represent critical control points in a HACCP system?
* p7 d' t" s/ v# j+ R3 j5 K' U以下哪项正确表示了HACCP体系的关键控制点?: c- i. d8 p0 j, a8 I" o6 Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! @0 [9 C/ _# _3 i) e
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 H$ S9 W  }) `' p4 y$ |* M1 m+ H9 E# C; s3 \
34.Which of the following is not an example of a carbohydrate?
: z# c2 [' Y4 ^1 M+ Z! P0 q( e: O2 }下列哪一个不是碳水化合物的例子?6 v& X4 F2 {# N& e" n* q9 d7 p* d
A:Essential nutrients 必需的营养物质
6 y1 j2 B6 {) c+ J; U
: {6 {% }( x5 s( l2 a9 s: d35.The process by which a liquid fat is made solid is called:! |3 B3 l( l9 C' H3 z  }
液体脂肪做成固体这个过程叫什么
6 [, y' ?: R- zA:Hydrogenation  氢化/ {" C9 \8 v# Z0 j, N1 w# H+ f

" S2 a5 X3 o3 h36.Which of the following is not an example of a fat substitute?- z* l& X; \  [' R. ?9 E
下列哪项不是脂肪替代品的一个例子
: I. P4 Y; A& A& O6 V0 DA:Acesulfame K  安赛蜜K表- X  e3 i5 W# l' C

' e  a( e5 C; g3 b& w0 s4 e37.Health Canada requires that a product labelled "fat free" contain:
: Q5 q. C- x* Q3 J加拿大卫生部要求的产品标有“不含脂肪“包括:+ ~! }- G. L! \) v7 Q: M! `. S  j
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 H# ~" a6 W4 y$ a9 d& X* L
, D* r" ~2 q$ ^, R* w38.Which of the following is not a problem associated with converting recipes?. ?& C7 L, m( y8 r" t
下列哪项是不相关联的转换配方问题?
4 g8 ~) X) G* V9 o1 {A:Unit cost 单位成本$ G' _& Q0 V4 C, r7 [8 c0 w( u5 S
9 V" {$ n4 H. F& g
39.The condition or cost of an item as it is purchased from the supplier is called:+ O  D2 \. q3 u4 M
从供应商采购的物品的品质或成本叫什么7 B: I$ |# c$ b9 A4 l3 G: x
A:As-purchased cost 购买的费用
+ r4 p0 a. _9 S& z: p, X$ H7 \
" Z' l! Z, D7 c" _) O' b' ~& Y1 q40.The amount of stock necessary to cover operating needs between deliveries is known as:/ p1 z) m1 P4 C: n% J1 a
在新货到来之前用于日常所求的必要库存量叫什么, n( ?' _, |+ H: d; T4 k
A:Parstock 基本日常最低库存
- b. b1 q9 v& ~. t& p" w" v' E; U, j0 A0 P8 R3 L" a% S4 R, U5 K# T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ L: B  Y) t+ a' I. ?7 H下面那个缩写是用来表明正常库存流程?
. i" d- m; C7 u  [+ b9 vA:FIFO=FIRST IN FIRST OUT 先进先出' @( j  d  ^% {! b8 r1 Y
* h3 X' s- O# h; L/ F
42.Which of the following knives is used to turn vegetables?
3 m; i- r+ x! D4 A* b) N* q( f下面的那把刀是用来打开蔬菜吗?
9 o6 W( x* g. W1 R/ q: AA:Bird's beak knife   鸟嘴刀
! O. g" a. ^# z2 j! B* fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 V3 B& u3 |" z

  ]* {. u4 a* P, h& j+ }43.What is an instant-read thermometer best used for?* g0 X3 N9 i) D# `6 w
即时读温度计最好用于那方面?4 W9 |6 k# u  {$ h; z" p( S
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 e7 |. F+ z& z+ k6 g
: ]+ O/ V0 z( b% I, Q) q1 K& \
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& S$ ]" i5 n# n
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 Z6 B* X& P5 Z8 I3 l, y% VA:Cast iron 铸铁
) O' m/ w7 Q2 W; u, S; ?* d/ V2 x# h  {5 a$ g, y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; Z1 D0 n8 K4 k' h哪件装备下面有一个可移动的碗和一个S形叶片?
/ t5 X$ {/ E, ~' }# q& {A:Food processor 食品加工机2 x5 p) L# G3 E5 G. y! |4 O/ T" J
http://www.google.com.hk/search? ... iw=1263&bih=572
+ a+ P8 Y$ V# m! ?! X/ a* D, j# q) w* L  {4 E5 P+ O% {! c
46.Which of the following is not a rule for knife safety?
% \+ ~+ {' {: |# i2 ?1 T下列哪项不是用刀的安全规则?
6 |2 M0 `- \( v  W/ EA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# F7 x3 [# W& w) B) s+ K* R

6 c7 y# y+ J; X5 V9 X( q8 b47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. z' T/ s0 a; z4 C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# W/ V2 y( k7 B3 j/ }& `' v9 T' x: A7 A# ZA:RondellES
- e* }' @; X! ]% z1 b0 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 P2 }0 v  @; {5 ^& s" p) b

: W5 F7 k. s* H48.Which of the following is a diced cut used to garnish soups?
0 o6 m' \+ N/ q下列哪项是切成小方块用于汤的装饰?: B+ x# D. m: K6 G+ W
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* x/ F+ K$ Z& I8 ], ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, s* p: G+ \  z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!!——
' }' @9 L+ `6 B9 Q( ]) ^: n9 M8 RA:Gaufrette , o! t& A5 V  g! U  M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ |/ M1 }* s! R5 [+ w& o; B/ y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 Q! c1 H# ?  K& O  h" ?/ I/ QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ {3 e3 w5 |6 ?; ~! i" c
4 T% L+ N% v! {3 W  Q3 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# E& }8 o6 P; W; I3 S- 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)' g3 M3 w7 e8 m$ h8 P. E5 I
A:Cilantro 胡荽叶 香菜
, V+ {- c9 G' z% P$ N' A1 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& A+ T8 L  Q; \5 J, a0 @1 ]
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60.Allspice is made from:+ k6 M% E4 Z/ I3 T6 K. C# D
多香果,  多香果香料是什么
8 H2 f& n( M- L# p( bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& {2 {5 R3 G' V; L
A:A dried berry 干浆果3 `* a: U  x3 V, A9 K0 ]

9 }1 `& {! M/ b; F1 p61.Which of the following are used to make a sachet d'épices?
! g/ u6 i( M9 Y4 [下列哪些是用来做香包德épices?
5 d( i; n8 o9 }2 qhttp://www.sachetcatering.com/
+ u. k- @) }0 _7 T* @1 q" aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, K+ q3 ^2 d0 x1 Q& H' C

3 Y1 I( s& J! |1 q& q62.Which of the following condiments are not soy based?4 k5 Z% l# j* E- U1 p+ x# Q
下列哪项不是酱油调味品的?# P" M5 T% ^) j( z. \8 {! V
A:Wasabi 日本辣根
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# T6 A% b2 C$ w# k+ o' D( g5 |; {8 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Y. f* i/ Z/ q% R; V. q7 H2 N0 T
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:2 \2 p5 E! S. H/ g8 f, O
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?
( r5 g$ g5 N* F$ w  o$ @( G下列哪个步骤是不是正确的蛋清搅打程序?
& V7 `! b, M/ rA:Allow to rest before use. 允许休息后方可使用。2 E& \6 p0 i% ]4 q: o, N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ z9 V8 O9 ~% v. F
A:56g and 63g 56克和63克
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, V: x& p+ e) n( c" F- q+ D- I66.Evaporated milk is a concentrated milk that is produced by removing
0 c* D5 ^5 n  T+ {炼乳是一种浓缩牛奶 是去除什么做的, n7 f4 y: }* ]3 O  k
A:60% of the water 60%的水* z  Z- u+ C" T( Y- ]! x: Z
# |+ T4 \$ t3 Y% i. A, O8 @; ]2 ]
67.A method of cooking that transfers heat through a liquid or gas is:
( S) e/ U2 g7 X* C一种烹饪方法,通过转移液体或气体是:
3 }: N+ b& l: i  [2 x: |A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为. s4 ~' n; }5 U0 G
A:Gelatinization 糊化
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$ {! K2 p  b; B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) s+ l, z7 A* `# Z4 O7 p$ E# J2 P
A:Braising 烤
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0 C* B1 n. h* u4 A$ }$ ^# X: t$ {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:& x# o7 c6 ]( f8 N
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) h+ T1 ^/ W# s) G) t71.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4 e0 i+ J, _9 K) `
A:Fumet 原汁
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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
/ j4 n  B. {) Q- I" EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( p7 m# V! X; y

8 B& ^) f8 M" q* R2 S73.Which of the following is a principle not used in stock making?
% [4 z2 i6 b# P& `, ^/ N4 v下列哪一项不是用于制造高汤(低汤)的原则?: c" l5 G8 T' O( z; |$ m
A:Start the stock in hot water.开始在热水中操作0 I2 `% o* Z9 X* X6 K. w# r2 Z- T9 q

  T3 V% G! [: e6 R74.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% B/ I& G8 u8 ]
A:Remouillage 法语熬汤8 O: h. f0 I6 f. g: y( [) A$ |% y
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