埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8168|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
  N6 u/ t/ i3 o& ]
% X6 T0 T& \& D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。. F/ G) K3 Y3 X* {
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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- {) G9 b( C* D2 c
1.Which of the following methods should be used to determine doneness in a New York steak?) T+ [- V, H. f. q* 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)
  V" i2 k! k" v+ |A: pressure touch. 压力触摸9 C7 l! V* n. g! u# f" l  G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! w: c! V5 ~* v! a8 c6 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
: |6 M7 z" z$ _2 OA: acid  食用酸6 j' p* i" x) P1 }6 o9 Q) C. i1 X
3.Vegetables are major sources of which of the following nutrients?
% p  h2 E! T8 P( c: X' f8 J蔬菜中包含的主要营养有哪些, w; V1 i& g. H, {1 ]$ R
A:vitamins and minerals. 维生素和矿物质。9 N4 n; Z. `  _2 d5 x" E" C
4.Cauliflower is commonly served with
, ?4 S$ a8 _# j' J花椰菜(菜花)最常见和那种酱汁搭配% _- M( i' G9 X7 I, e: a- q8 B
A:Mornay sauce. 奶油蛋黄沙司8 D  a% K" f* H
5.Which combinations of products are found in pie dough?
- @: N8 x& a( Y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) g5 L! t  R8 q& K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。$ ?1 l4 f" {* B
6The French term for mussels is 法国语青口(海红)叫什么7 @* E) b& K3 V1 V* p
A:moules.法语青口,海红
7 G+ `2 E/ M  I) n% l3 f  q% X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ \  d! w3 |% C' GA:faintly fishy. 稍微有点似鱼味) J8 {9 a4 C' ^: K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ V: @) a! ~) f1 P0 z" ~$ AA:2 days. 2天
. ?/ z$ ]" H9 {9.What are the principle ingredients in ratatouille?
  p& D1 A, A* H5 A5 S( H" M炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  `) H; t7 P# t( _" \9 D( hA:Zucchini, eggplant, green peppers, onions and tomatoes
+ D( ^. F' I$ T7 o" t/ u, @1 L0 ]西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! \6 }0 _1 Y! B8 `: X: J
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 |& a* @, X3 }3 k2 P8 W6 W( @! U) }& oA:cook food in quantities that will be used up within 20 to 30 minutes.
( E: i& x( A7 s3 _- U: E# Z大批量烹煮食物要在20到30分钟内3 B9 k" T% U: a0 ^8 [6 n
11.What person has the authority to issue a Health Permit?1 I; j5 s& S/ o7 r
谁有资格颁发健康证(卫生证)。
7 [8 N+ P; \" s: x2 C2 q2 zA:Medical Health Officer.0 O  |+ b" g: j1 z8 y
医疗卫生官员。
4 |3 _' |7 _3 G0 o3 `( e( ?12.For what period of time is the health permit valid?
# i/ n* y' b- f) A3 X6 j健康证的有效时间是多久?
# `- K- i4 x6 M' H5 B5 R; lA:12 months.12个月6 |: ]/ ]) l8 n  Y- d) g6 M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' [! H9 ?- A0 v6 e7 T: u1 O9 \' l3 r在食物和饮料准备区,通风系统换气的标准时什么0 ]; {4 v8 A, _5 U3 g
A:08 times each hour. 每小时8次
/ o' d# e' V( L- b$ y: P14。The minimum temperature for manual dishwashing in the wash sink is
' \) T6 U  a' X2 I  y6 W+ p8 a手工洗碗,洗碗池的水温最低多少度?, T3 x* D' V8 F0 b4 O& v/ D7 T
A:110 degrees F (43 degrees C). 43度
0 U! b& F7 f5 e8 e1 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ Q8 A, Y  o7 K' s用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' \5 x1 |" P% ^$ y
A:180 degrees F (82 degrees C).  82度% ^0 E. r6 w* C6 ]/ ^3 R7 n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 I# V" c: J9 B0 ~
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) D$ |0 c* N+ y- e( |* `A:en papillote.  法语自己理解
4 }) L0 _+ V4 B; e! W% K17。Wing or Club is considered a5 \* X0 R/ z  g+ D( x( ~6 I
翼和CLUB 被看做是一种...; f; M8 b4 |/ h
A:Bone- In Cut     带骨切/ }" T+ k0 O% O* p) S+ w% c. Q+ l
18。New York is considered a   纽约牛扒被看做是一种
/ `& ?) Q+ e. y/ y$ q+ Z$ @& \A:Boneless Cut     无骨切
9 @0 X; B, I# K% N: D19.In general, a court bouillon for freshwater fish will contain
, M! S( v$ w! D% K9 {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2 c, \* U# |% o$ Q2 e. Q. l7 ]2 _7 S
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 ^* y! |( H7 m- H7 h7 O/ |和做海水鱼同样数量的调味料和香料
1 j5 `2 p5 S6 n7 W1 w20.Anise is very similar in flavor and appearance to
: I" R3 O- T$ u6 j: B6 A八角和下面的那种原料有相同的味道' ]1 m6 I7 X- v) Z0 r( A
A:fennel  茴香0 f0 d# Q4 b/ i0 q0 r" x7 n
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. p" X: C6 q2 m3 g: s/ @- [下面那种原料更像大葱且有平面的叶子
6 r4 q7 Z/ j5 b, H: y8 FA LEEKS  似蒜葱 (这边人叫京葱)1 U4 e. F0 _; m" d$ N: ]
22.Which of the following cutting shapes refers to a small dice  F) |! ]3 c: {6 g% D2 f+ r7 X2 ~8 T8 P8 p
下面那种刀切形状指的是很小的粒(末)
& M" H. @8 r5 e6 q- TA:Brunoise. 法语: 粒或者末,先切丝在切成粒。! ]7 k6 V& a* K$ h- q$ E
23.Oil is added to the water for boiling pasta in order to
$ _" t) V* V  x0 }7 S向煮沸的pasta (意大利空心粉 )中加油是为了( V5 @* ~8 X7 D/ _3 ^
A:prevent the pasta from sticking and to minimize foaming action.6 S; }1 \9 p6 ~7 Q( g3 ~
防止面条黏合并降低发泡。5 M9 U; W# }6 x. O) @* _8 ]# W- D( ]
24.Which pasta dish features pine nuts and basil?
4 Y3 t$ K7 Q/ P4 F# C8 @6 w0 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 |+ Y% A) U# H% S( |$ h$ `
A:Pesto.一种绿色的意大利面酱 ' Q6 N# q3 v2 K4 N0 N6 z5 Y) ~" H* U
http://www.tianya.cn/techforum/content/96/563836.shtml
& j8 p  \# D; W/ o" n! f$ {
- j2 E5 i5 \# B" x! F25.Which of the following is a spring vegetable similar to spinach?) M1 _& h% s% K; a3 P6 v9 g
下列哪项是一个春天的蔬菜类似于菠菜?
$ q2 Q. f7 P: D2 EA:Sorrel. 酢浆草。  r1 ^& o, O5 K' y' x
http://www.google.com.hk/images? ... iw=1263&bih=572
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
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:
! o/ t; r. \* Q; ^4 ^6 ^  d哪位厨师最早带来高水准浮夸的美食
* f6 y$ Q4 ?0 V% [& vAAntonin Carême 人名 安东尼·卡罗美
) h8 s/ B/ R) `7 K& Q# f6 l2 m" u. P" t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! ~. O( u8 i7 ^% 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 。
1 U6 |! Y" f+ m; g' d: Z* K6 JA:Cast-iron stoves         壁炉
9 ]7 B- w# p0 i  S4 O: Q, L- f# Jhttp://www.usstove.com/products.php?id=6# e4 f0 ?3 e/ [: N6 ~$ p5 d
9 \$ U0 o& e: j, w7 C. Q) q4 h
28.The French term used to describe the roundsman, or swing cook, is:, c% ^+ S! f  a; \' _/ D" h
法国术语,用来描述roundsman,或摇摆厨师是:6 ?) o/ a) L$ C' a! \. O/ M- U# D" Z; D
A:Tournant   图尔南
2 f7 {& Z$ B1 y7 D# L0 Y! v
* M* e% Y# x2 v! q0 }- Q5 a8 e- G29.Another term for the wine steward is:% c1 D4 L( x& g
葡萄酒侍酒师的另一个术语是:
: w4 A5 `6 L: S- ^A: Sommelier 侍酒师
/ }2 F+ I  D- Y
7 B' Z% w: e$ }30.Molds, yeasts and fungi are examples of a:
8 X0 q" U$ }, b( J+ a霉菌,酵母菌和真菌是一个神马例子" g, a* U! K& Z2 N; A% n& H
A:Biological hazard 生物危害4 o0 J1 m; O( w+ Y! v9 o2 E

) o7 G3 [$ g% c) `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' q; e7 C9 g  H7 e根据加拿大食品检验局,食品的危险温度区在多少之间:' H- a  Y3 p: ^: P8 I: m
A:40° and 140°F (4–60°C)     4-60度9 U1 ]: Z1 a$ Y" J* _7 N

  Y$ c% O. u* f5 x32.All bacteria need the following for survival:
" w$ e+ h2 f( H0 b$ _5 j所有细菌生存需要以下哪些内容:
, |% {; v! u5 d9 C4 n3 ^; w- mA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ O) ?2 ~7 G- O* @- A7 h& m2 I

) h% `2 n8 l9 H33.Which of the following correctly represent critical control points in a HACCP system?; k- y2 w# b0 T& t. ]2 M1 J9 ?
以下哪项正确表示了HACCP体系的关键控制点?/ X+ \( T2 R, Q( ?5 J- l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 m2 L0 C: T/ }2 `( d4 A7 z& X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 z# {. Y$ w) {) x- O4 P, R' B# a# W2 O: p6 q+ A. ~
34.Which of the following is not an example of a carbohydrate?& w8 ^+ T- l$ Z6 v
下列哪一个不是碳水化合物的例子?
5 ^( ~* s2 B% t4 m! r: I6 bA:Essential nutrients 必需的营养物质
  C, h6 N6 ]7 C
1 d! X) }6 C: e* `$ q+ m+ j+ I* u35.The process by which a liquid fat is made solid is called:
. C! n7 M# V. V9 X- a2 B液体脂肪做成固体这个过程叫什么. ^" B, F4 F4 P8 ~" @
A:Hydrogenation  氢化2 ^8 y4 P+ o4 i/ U/ L  x

8 Y3 x$ H0 k7 T3 @6 @36.Which of the following is not an example of a fat substitute?
- K, Z# M8 W7 ]! u: S+ K4 E下列哪项不是脂肪替代品的一个例子- _& l& U6 w. }, d! \
A:Acesulfame K  安赛蜜K表2 f* _/ [3 S" e- d5 `: y
. R0 A9 R4 D( U+ j' T
37.Health Canada requires that a product labelled "fat free" contain:8 }( L, V6 F7 R) q, \8 `
加拿大卫生部要求的产品标有“不含脂肪“包括:) V" {/ T% \" D0 r; x0 O
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& k$ b1 c4 y+ P+ C% [% f8 p0 ]% c( O, @( V5 Q3 j9 e
38.Which of the following is not a problem associated with converting recipes?
. {0 |7 H1 H" l4 W. C/ \下列哪项是不相关联的转换配方问题?
, d+ X! _* f2 f6 @* p3 P. D7 FA:Unit cost 单位成本% z! K9 ?  ^% s0 m
: B  j9 M) I( I
39.The condition or cost of an item as it is purchased from the supplier is called:& \' ?' R1 [# Y) u: q
从供应商采购的物品的品质或成本叫什么  R+ H/ u" _. t/ I
A:As-purchased cost 购买的费用- f- e8 @. u/ }8 N/ r9 u( X

0 U1 M' h, b4 V40.The amount of stock necessary to cover operating needs between deliveries is known as:
) v  |: b+ w/ I0 u" \/ E在新货到来之前用于日常所求的必要库存量叫什么; x+ G3 N% e1 p* X
A:Parstock 基本日常最低库存! W+ v5 P9 o' c3 h* U
2 @1 O$ e, E6 t+ A6 D5 M; @. _
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 e& w/ k0 N6 s; ]下面那个缩写是用来表明正常库存流程?& P- s. F( Y- C9 B  ?: e9 s) \
A:FIFO=FIRST IN FIRST OUT 先进先出0 j3 k. T: c2 a5 X* z9 G6 A

/ e( ]# N+ v) m4 g" ^* A9 L+ q) A42.Which of the following knives is used to turn vegetables?
" s  I% Y$ l% i5 G; y8 Z% }下面的那把刀是用来打开蔬菜吗?- c! V: T' v, i* X% T6 P
A:Bird's beak knife   鸟嘴刀
) I: u5 E( Q2 W" I, N1 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 r  [1 N+ @! B" d* J. y! J" ~0 r/ r( {' O6 p2 n8 k2 D* s$ M: ]7 _
43.What is an instant-read thermometer best used for?
$ e4 C$ ?0 b3 c6 ]! Z* O即时读温度计最好用于那方面?
/ j0 {) l, o% [1 C9 fA:Checking the internal temperature of a roast 检查被考物品的内部温度5 f% Q+ j# [. n  t1 L3 s, |  p9 [3 ]
( N& @8 R1 j; X. W1 D& b- v0 Z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 J1 y" f( v* l2 n- J$ |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) C9 v- u+ e/ t/ j) Z& n# PA:Cast iron 铸铁9 _. [1 f+ G' ]+ F/ r
6 ?4 d2 |6 N2 ]0 Y" c  I/ [, L$ ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 U) l* W% H+ Q6 ?, g  Q
哪件装备下面有一个可移动的碗和一个S形叶片?; \0 {# {: S, I7 j2 c9 c' n
A:Food processor 食品加工机  n( Y! W: a" S( v" D5 r
http://www.google.com.hk/search? ... iw=1263&bih=572) U: Y6 \$ }# V  @: e+ E# S

% O( ^( l( Y. e$ x! G46.Which of the following is not a rule for knife safety?
* D. S+ j; D4 S2 ]2 Q下列哪项不是用刀的安全规则?
6 W5 `+ R1 ~5 I" y/ JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 p( f. ~! A. `

8 a' Z* Q( @' r# T( ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 p% ?2 X# K0 e1 Z3 U/ y% t: x" y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 |: h) A! F6 h7 ~  }$ ], A
A:RondellES 5 ?/ {5 h. I5 I+ T3 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. T, [% K1 H6 M( o5 i
# f* J( G8 X9 x1 T7 N48.Which of the following is a diced cut used to garnish soups?
5 |1 ?5 Z7 P% G下列哪项是切成小方块用于汤的装饰?8 c4 W7 Z9 o, [  e7 Y1 f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) g1 W( L( h" b, R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ m3 }! N8 u- L: p5 v, N/ o. }
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!!——- Q4 _3 d8 q# A( Z7 e" C
A:Gaufrette
% O( t% E( t7 O, g8 c# ]4 `$ qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 y. e8 ?- }$ C3 m0 j% G8 f0 X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; }+ ~% F. u7 e  S6 f- q9 W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* B7 c9 |) O3 F
4 m* l2 w6 d8 e# D/ o0 s. L" e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?, A* R3 R  k, \1 P3 R9 j5 L
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)7 X, r, ]( C2 T* W: O+ h7 \
A:Cilantro 胡荽叶 香菜: m( X6 t9 P; u; i) L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, t/ p! _$ U: X

  [5 g; y5 r, i60.Allspice is made from:+ c) L  T+ I9 M
多香果,  多香果香料是什么
( _1 u7 S# u2 u7 [0 C! ?5 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* }. Q& B/ L& UA:A dried berry 干浆果
1 k4 q$ |* P6 c( f4 D; _% I1 t  C1 `
( p1 ]; r2 i# t6 n3 K61.Which of the following are used to make a sachet d'épices?" g8 i, ~1 R8 J, P
下列哪些是用来做香包德épices?
  g! t/ z% r/ H$ ^6 R9 H/ h/ ^http://www.sachetcatering.com/) Z* f, k( K, |0 T7 ~% ~5 z# P% }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ P8 ~  o/ I+ i& F8 ], I
% }: N9 A: W- E8 o$ D( m9 m1 ~0 |62.Which of the following condiments are not soy based?
/ |5 D! N3 r1 s" i& n& l* R下列哪项不是酱油调味品的?
2 p6 {8 P& K; Q4 b9 J1 AA:Wasabi 日本辣根
: w4 i& Q: Y( s* c* E8 L: b; @0 W: M/ w% E( L, {
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: F* K, ~6 a0 v2 [: `1 z4 n: ]
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:
9 F  N, ~9 z5 J; X" p$ m& H1 AA:Pasteurization  巴氏杀菌
; R7 O2 D8 o) g6 q# P6 b) v7 u( a6 y9 O
64.Which of the following steps is not the correct procedure for whipping egg whites?+ l2 |3 G3 B. x
下列哪个步骤是不是正确的蛋清搅打程序?
- Q& f! u. m4 Z/ k0 V4 @6 |: bA:Allow to rest before use. 允许休息后方可使用。
; v$ w$ y. l, }/ {; x% q" a; W  g. v% U' M3 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:; m% ~) k/ e& f' f. Z
A:56g and 63g 56克和63克
' d% X9 @& c- Z' X! L
- b3 r3 ]! c; V3 U66.Evaporated milk is a concentrated milk that is produced by removing( u+ \/ q8 H! y( B0 x! t/ l6 S
炼乳是一种浓缩牛奶 是去除什么做的
. O! K" {" L; ~8 N# `+ aA:60% of the water 60%的水
; G1 R& W* P# C  {  l
# j0 y3 U4 ]" Z) w) G67.A method of cooking that transfers heat through a liquid or gas is:; a* ^4 L$ i" c8 l, W) G& t  Z
一种烹饪方法,通过转移液体或气体是:
+ j. s. x  O* @4 V: W- ZA:Convection 对流# l# Y! {  q1 p& T3 V' Y
) s( G/ K/ {- e% y! ?5 D4 F5 a) t
68.The cooking of starches is known as  烹调的淀粉被称为
% k1 M  {( d! l# t7 ZA:Gelatinization 糊化
) |* j5 D) e3 E% I( y: k7 `
; y3 [( W% Y' o& e/ D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ f2 x* p9 ~7 e" @4 g
A:Braising 烤9 Q. m2 r* }# @7 P9 f

% ~3 I4 Q# ^$ }6 G7 ^! L70.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:
- w& y8 u3 N  M) h+ _) }, _8 RA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- [$ c2 ]$ {" D3 [/ }6 d+ ^$ m! t3 U1 a
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2 w* t$ E) \) x0 Y; v4 I$ E  t* N. d; U
A:Fumet 原汁
9 A& F; u! O6 e7 ~5 L2 J+ F
3 _7 d+ w, J$ }6 Q9 m3 D72.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/ A  |9 C6 l- j7 W6 r! j7 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
, c3 U, G% g# g
4 _; p; t* v# A6 P73.Which of the following is a principle not used in stock making?
8 ?: j) n  D3 s+ ^下列哪一项不是用于制造高汤(低汤)的原则?' r: `) P0 o1 u/ r/ ^4 F
A:Start the stock in hot water.开始在热水中操作& t  {& ~+ r4 j3 u7 q
- G/ }& f1 F! d: ?5 s
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0 \5 @! e" a5 Z6 ?
A:Remouillage 法语熬汤, z3 y7 A( e! I% A; z0 d
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
理袁律师事务所
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2025-12-12 03:56 , Processed in 0.125778 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表