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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。, Y. h0 V) l8 I  `+ E

  u6 }# @& ?" E: _1 Z9 ^  N% Y' n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。
$ F1 g. J6 Z# h& S, l8 m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
% ~* k% N/ {3 Q' t8 m# I% K1.Which of the following methods should be used to determine doneness in a New York steak?. R7 I; k+ Z% Z! ]! B! i. F
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)
2 D1 J  [" ]7 H8 w) L  U& VA: pressure touch. 压力触摸
# U# T7 b& y( ~. ^- i# W! R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, q% J, x; R+ o( E
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+ l* V/ V/ L% i6 f) ~
A: acid  食用酸
# t: z8 ]" T# V, h2 g6 Q% N' D/ \3.Vegetables are major sources of which of the following nutrients?
: }2 ~9 f% f  ^6 x蔬菜中包含的主要营养有哪些
$ n. x% o4 m9 W/ _( U1 ~7 iA:vitamins and minerals. 维生素和矿物质。3 N/ C. }6 P. v5 g
4.Cauliflower is commonly served with; Z) f2 Z2 o+ h% }; @1 X& j) j. e1 ^
花椰菜(菜花)最常见和那种酱汁搭配8 i  P3 l+ Q* f' |3 Z* W5 U6 S
A:Mornay sauce. 奶油蛋黄沙司
# H3 l3 `( H6 I; L" M( o  w5.Which combinations of products are found in pie dough?
7 H4 `' y/ {% L+ e" p; 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??)2 q, W4 v' A4 i/ D+ R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  N8 B9 L$ v* f' o6The French term for mussels is 法国语青口(海红)叫什么0 Q9 {  P+ i4 D, s# K3 T0 c
A:moules.法语青口,海红3 U. C8 J2 x. T2 C' [3 y% h% ^
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 }! r+ V* J2 B% u1 C4 VA:faintly fishy. 稍微有点似鱼味, S" \6 S8 m. ^5 P/ D+ ^# S
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ {) u7 ]2 i  f4 U9 m8 c" K  J" u+ X
A:2 days. 2天
- K! u, f4 q3 r, n9.What are the principle ingredients in ratatouille?
3 u2 G. J8 i+ S) X* \) f6 x5 @4 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ q5 p4 U" o; v# j: H9 I
A:Zucchini, eggplant, green peppers, onions and tomatoes  _9 Q2 y, I7 g3 N- P/ \
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% f+ Y5 L7 Q* A9 c" K+ @0 V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 o* ~5 [1 u. s$ }& G8 h" g% l
A:cook food in quantities that will be used up within 20 to 30 minutes.
. y3 r8 b: H5 c$ Y大批量烹煮食物要在20到30分钟内2 u: C8 D6 D) B0 @3 C- E
11.What person has the authority to issue a Health Permit?
8 \2 l5 q, V/ H0 H7 q: _谁有资格颁发健康证(卫生证)。2 k5 L! h9 i  J9 m; A7 @7 R# S
A:Medical Health Officer.  {1 o2 q, C7 ]7 t2 a$ e/ N/ n
医疗卫生官员。
9 G5 b: M# H6 V' z  M12.For what period of time is the health permit valid?
/ ]1 s5 w) c8 q# x6 M健康证的有效时间是多久?3 C) u% q' _9 g; u$ A
A:12 months.12个月+ p, `4 Q% q7 t# ]* @6 P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 c& R6 R3 q* y( Y* B在食物和饮料准备区,通风系统换气的标准时什么
3 K) [, p, U' k6 E8 dA:08 times each hour. 每小时8次/ A% k2 x+ ^' t* m, h, L
14。The minimum temperature for manual dishwashing in the wash sink is
, L. B7 q4 u4 H. v; l) x0 x0 x3 L手工洗碗,洗碗池的水温最低多少度?- ^7 K7 ~/ G9 i# E, n6 R
A:110 degrees F (43 degrees C). 43度
1 p' P5 h, R, s' f- h15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, ~4 R: w: V: D4 o" }! V  g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# m* I) f7 g- i- g+ o# v2 nA:180 degrees F (82 degrees C).  82度
* e7 L* ^3 v! O# o8 K16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 ~8 P4 ?, S/ a, T  ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* }& \; q/ _' l3 n4 l2 q' L! sA:en papillote.  法语自己理解
0 @. d' Q5 e9 v$ l17。Wing or Club is considered a
2 H7 H  S& Z- Q: A7 E  A翼和CLUB 被看做是一种...
" ]# }; {  j: W# R* T9 Y# hA:Bone- In Cut     带骨切
; y: w. s" T1 q* u- V18。New York is considered a   纽约牛扒被看做是一种
% g( k* N5 e8 g% DA:Boneless Cut     无骨切( d$ I" k* m, C: W; \
19.In general, a court bouillon for freshwater fish will contain9 \. J0 @4 d7 ^- y) U
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
9 o3 l- @. u+ ^* u4 u/ j1 BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  z, x8 K0 U' J/ }
和做海水鱼同样数量的调味料和香料0 F8 G( S. v: j8 d$ A4 s
20.Anise is very similar in flavor and appearance to, f) e5 _' u- i8 j
八角和下面的那种原料有相同的味道
7 b/ v/ u# z/ Z& y" v/ K; Q/ W, W" bA:fennel  茴香' R3 {/ ]' m9 M# w3 A; `
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 u2 l, v  U1 {0 V
下面那种原料更像大葱且有平面的叶子4 N& `! p* F4 `" n: `" u3 t; u
A LEEKS  似蒜葱 (这边人叫京葱)% y( K  G6 Z4 T9 z: t6 S
22.Which of the following cutting shapes refers to a small dice
) u3 i4 r* V6 A, T/ Q! E5 z$ Q, o下面那种刀切形状指的是很小的粒(末)
% Z% U* i  ^5 h; J( }; `' _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- H6 S8 A8 x$ ]4 B5 f4 n; y23.Oil is added to the water for boiling pasta in order to
/ V- F8 x+ {0 b/ ^/ Y: P+ Q向煮沸的pasta (意大利空心粉 )中加油是为了: E  E0 o8 t1 y) h
A:prevent the pasta from sticking and to minimize foaming action.
+ z7 j4 P1 `* A4 i防止面条黏合并降低发泡。4 n. t, O; X% ]( e+ t! ]
24.Which pasta dish features pine nuts and basil?! z3 E" m. `- m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: h1 {0 c% u. L! _3 A8 `+ J3 _A:Pesto.一种绿色的意大利面酱
! X/ {% C! x% `0 p7 ?' w8 Whttp://www.tianya.cn/techforum/content/96/563836.shtml
% O2 \- w; w: O" G1 y+ J" l. G/ a6 C  d9 u
25.Which of the following is a spring vegetable similar to spinach?7 m5 I; g/ J9 Z, n; d- U
下列哪项是一个春天的蔬菜类似于菠菜?) v# n7 y+ w/ s
A:Sorrel. 酢浆草。$ v  N- U. X4 k! }! V
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:7 t6 O# {: W) G. Z0 I
哪位厨师最早带来高水准浮夸的美食
# H  N7 F, {* a  t8 h( o+ WAAntonin Carême 人名 安东尼·卡罗美/ d: \3 G7 f6 v# X/ x) A
+ b/ Y0 v4 J  P: f+ x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( F# m/ F1 ?( Q) ?" t! S5 v下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  G4 j2 D$ m* s7 EA:Cast-iron stoves         壁炉
" o1 z7 I) {+ \) @3 ]http://www.usstove.com/products.php?id=6$ i% F. z: H, h$ J! r! N8 h

5 a/ R$ f7 x; Q* e. X  U28.The French term used to describe the roundsman, or swing cook, is:5 n+ H5 c4 w, C# w
法国术语,用来描述roundsman,或摇摆厨师是:
0 o  ^3 R! S3 u3 G1 GA:Tournant   图尔南! C( H$ d  S5 V; d- Q# f4 S
; _0 Q" ^' o0 V) T  N( w4 w2 |
29.Another term for the wine steward is:) h  n  p2 W$ Q7 J
葡萄酒侍酒师的另一个术语是:/ W* O) P! C$ k& i5 b, \) O! e8 Q; g
A: Sommelier 侍酒师
9 m( I$ g% r8 g5 _( C9 B" h3 X" Q7 A$ o; N' S! G7 s1 h
30.Molds, yeasts and fungi are examples of a:
9 B& b+ C2 G* L0 N7 n1 R3 c* Z, `霉菌,酵母菌和真菌是一个神马例子
9 P' n0 T9 q3 O% lA:Biological hazard 生物危害: i: z0 z4 }& \* R" i5 g$ Z. f

/ U0 I- w! T: p; M; J1 M31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% B8 O& o" i/ b: @
根据加拿大食品检验局,食品的危险温度区在多少之间:( v+ B8 q0 V. o, D7 x
A:40° and 140°F (4–60°C)     4-60度
( M$ n4 T* w1 g3 Y  V/ r% ?0 L- h/ R
/ R2 v* d2 Z3 I  r! e% U# b. ]32.All bacteria need the following for survival:
$ y! z2 p" H& _0 A: z! H) C所有细菌生存需要以下哪些内容:! h0 i; l7 n- h1 T* y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) B0 I5 y- F8 {0 G; T

4 |3 B( U0 ?/ |) G33.Which of the following correctly represent critical control points in a HACCP system?8 L8 Y% X( m6 M3 m0 O" t8 ~
以下哪项正确表示了HACCP体系的关键控制点?
7 ?4 v! S( X+ g- v% O5 l4 UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 l) I6 [) n" e  M食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 ^: T& @3 M) P2 H
) z3 R8 e! Y& [7 `0 \6 {/ ]1 \
34.Which of the following is not an example of a carbohydrate?& V2 m3 r1 k4 ^5 ^6 }# e
下列哪一个不是碳水化合物的例子?7 }) n; N! I3 F) ^6 h0 S9 N$ y
A:Essential nutrients 必需的营养物质% m7 u) A; F" Y

* B2 z0 ]: j  m35.The process by which a liquid fat is made solid is called:* `" h8 H* a) P
液体脂肪做成固体这个过程叫什么( c. i) G- F2 i, U, r1 M
A:Hydrogenation  氢化
* l8 n( _/ W1 ?4 [8 g# ~& I) T% N
4 f' W0 I( r8 v' T3 A) `36.Which of the following is not an example of a fat substitute?3 u9 s! \7 R" O' W
下列哪项不是脂肪替代品的一个例子
- T; f  u+ x0 Y9 ~3 [5 e" c: _A:Acesulfame K  安赛蜜K表
% E$ P$ Y% k1 T) ?8 ], S' q+ r4 s" K1 ~2 S2 h
37.Health Canada requires that a product labelled "fat free" contain:
! F- C( |. p' _! v* O. p; ?6 c加拿大卫生部要求的产品标有“不含脂肪“包括:
3 Z$ z! b+ _) `# c5 O6 x  oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 u9 x; T. h' x9 b( x
; l7 a4 a8 U0 D( M) Q- A* ^4 d/ h38.Which of the following is not a problem associated with converting recipes?- J7 x9 ~% N  }0 c# f
下列哪项是不相关联的转换配方问题?
6 _) ]5 {! q4 J3 G8 _0 [. T8 @A:Unit cost 单位成本
& h7 y  |, ]7 p, j) I
$ `& z# X# i: |" T# M& v39.The condition or cost of an item as it is purchased from the supplier is called:6 w: G% N- ~2 E3 Z- `1 P6 j
从供应商采购的物品的品质或成本叫什么- P8 s+ v( U3 }9 h  [
A:As-purchased cost 购买的费用: L/ ~, Y) j  b' [9 M) O1 N& v

- x: R  v2 ^4 z( M3 ~# C  Q40.The amount of stock necessary to cover operating needs between deliveries is known as:7 ?) N! c7 ?& |+ r3 M
在新货到来之前用于日常所求的必要库存量叫什么
2 h7 e( _( R' YA:Parstock 基本日常最低库存
: v) `7 ?* @. n, M8 _! \( Q: u$ k6 i( Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?# s. _) @3 k+ _& \9 b: p) s/ f6 n
下面那个缩写是用来表明正常库存流程?
* a, f, h8 j& @5 [2 R1 a- ~# rA:FIFO=FIRST IN FIRST OUT 先进先出8 d: Q% O" \6 a: c, q' K7 r

% Y0 N; l/ F8 W. j0 O1 S5 z4 r! h2 N42.Which of the following knives is used to turn vegetables?  z/ P$ C& ]4 C2 c7 I1 l1 i3 X. y7 {
下面的那把刀是用来打开蔬菜吗?
/ @, J" q* d2 S% x( v" LA:Bird's beak knife   鸟嘴刀
# x4 |. r4 I! H  q9 [- }2 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 i$ r9 `0 t( o" C9 ?9 h( |$ I1 z" J& w) r$ ?
43.What is an instant-read thermometer best used for?( I, j% d1 D1 E# O" c0 v$ k# l8 n+ R
即时读温度计最好用于那方面?/ N5 v; x3 @: J. i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ {: A6 g; c; W
, b3 l$ M: h, d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 r5 Q( V3 ]; B$ r. F8 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重# |5 C; Y6 q. w, n! I( S; w
A:Cast iron 铸铁/ [- Y& W# u0 A$ m8 |

* y& F; i' H" L9 H0 e3 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% A8 }4 }. W8 [2 s& P5 s0 D7 _& a
哪件装备下面有一个可移动的碗和一个S形叶片?3 M3 q- q$ L2 s
A:Food processor 食品加工机
9 y4 ^2 E& s3 q2 x  v( U" Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
5 u! [! I1 H* s* V/ Y) O; U6 I
4 ^3 N0 N3 {8 T* v; W- a46.Which of the following is not a rule for knife safety?3 y4 Y( e, ]5 c* }- o: v+ k
下列哪项不是用刀的安全规则?
5 W4 U( W/ X* j% j6 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* S7 F* e6 }( n+ |, K% |, ~/ L; A, K, I4 I5 p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) v) X, q6 O5 i5 g- L
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ B& u1 Y% n* v/ N$ i# K- C7 x
A:RondellES
- i1 b1 I$ a4 \( {5 R# ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 l# }" I$ E! L0 d
( Q% v* |( a1 Q- W" w* i8 a
48.Which of the following is a diced cut used to garnish soups?7 B, {. x1 P3 }3 `5 u. r$ I
下列哪项是切成小方块用于汤的装饰?
8 I2 W/ j9 Y9 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; k+ S2 G8 L  I& ]. u' I; I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 `+ v, B+ `6 u( a' c) |
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!!——( ^8 T# h9 a, E  e: E% `% C) e" J
A:Gaufrette
* e/ ]1 A, B6 f& x: ?# ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( c, |8 ~  G. q" x+ P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# L1 O) g/ n5 G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 K( ~  f. B8 g  N4 _% j0 v. M7 J/ w3 o& X
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% O8 B9 b! p$ d3 q" L2 J& M0 ~' W
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)
/ T, Y7 P6 g7 UA:Cilantro 胡荽叶 香菜
0 b  J& C7 g; B& |: a2 V6 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: O5 h( H8 _/ C: E- V, m

" B# R- D/ T  Z7 r: H+ r. R60.Allspice is made from:
5 n* t& ~* I# z# u; y, }5 k 多香果,  多香果香料是什么
. ]" q8 h6 \3 [  S5 f& p' \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; @* F* y. p+ R# K& }: mA:A dried berry 干浆果
8 A9 @: h! l- b, s/ `  D5 z8 R) I$ |9 I+ p; q7 ?/ E5 A" y$ V
61.Which of the following are used to make a sachet d'épices?
  C  L3 _; c; z( ^下列哪些是用来做香包德épices?( V. x) _3 w( }; U5 g" B% Y
http://www.sachetcatering.com/, ]$ \+ X# S5 p4 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ [3 M/ c, Q8 K
) O0 z/ I( b$ E' z7 X9 W
62.Which of the following condiments are not soy based?
4 Y% a5 ~" s8 @# O( p/ q$ g( t下列哪项不是酱油调味品的?
& s& O( v7 f  E% F. _- QA:Wasabi 日本辣根' m' b& E- p# O3 A" z$ L
) Z- s3 D! Y$ J8 d2 O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 J" Q8 q# r/ `, B; z2 \) 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 W8 O/ k6 `/ a+ {
A:Pasteurization  巴氏杀菌6 e  f1 M+ U# r. B8 O' g1 @: L% J

7 f' g+ }" n) W2 h' d0 e( V64.Which of the following steps is not the correct procedure for whipping egg whites?
  l8 s) e/ M. ]1 n7 k下列哪个步骤是不是正确的蛋清搅打程序?4 z, }- T7 v% ^) l- Y/ Q, |7 U
A:Allow to rest before use. 允许休息后方可使用。
' j* \4 u6 r; D* K1 J% i0 J* g& \3 k; w1 S' T2 X3 F/ ?
65.The weight of a large egg is between:一个大鸡蛋重量介于:% D9 P' o, i: R( B
A:56g and 63g 56克和63克
( l' l! J# @; D0 R8 x" }0 i* v5 _" p/ w# y7 @6 u1 C+ u5 p
66.Evaporated milk is a concentrated milk that is produced by removing
7 H% o4 b5 M3 T# {8 z7 X炼乳是一种浓缩牛奶 是去除什么做的0 |8 ]3 F- C/ s
A:60% of the water 60%的水. g/ |- `' p: S5 T+ h

4 z" C' S  _, k$ ^; e3 V67.A method of cooking that transfers heat through a liquid or gas is:0 B6 d$ |7 H! x4 s
一种烹饪方法,通过转移液体或气体是:1 V! `/ Z8 i/ [2 w6 G: d  v0 B0 K
A:Convection 对流+ ?1 `/ L0 n" Y" _. }

( Z: H" Z" P* }68.The cooking of starches is known as  烹调的淀粉被称为$ G+ W& u1 D# g: T
A:Gelatinization 糊化
7 f  [5 b- T) J8 y9 M% J% \5 O7 ]
" l) r5 }: }) i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& H  t# X' [: s; Y9 v) I9 d& tA:Braising 烤3 s7 ^: n2 r) Z. [6 [. S
1 M* A6 `  a! z) L& L
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:8 c# i7 {) K: k+ e! A* O1 h6 A- {2 [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  M' Y" u  i5 ?7 Z& b

* i9 u) Q6 k$ }6 }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
% o' a( c: \7 s& t( i, a$ FA:Fumet 原汁
2 A! V3 z$ C" k* L" ]; p: `1 D
+ a) m, h, r  i  q* J* L, x72.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
. s' |5 b# }6 T5 A. HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 ]6 E- Q# y- s  f1 K$ M: p
, w6 N* t  S' H! j6 ?7 n! A8 A73.Which of the following is a principle not used in stock making?
) \- o  F0 K% T* ]) [) T下列哪一项不是用于制造高汤(低汤)的原则?
/ b6 Y' d4 R" p" W9 gA:Start the stock in hot water.开始在热水中操作$ r. _6 W! {$ k/ B3 x/ M
/ a  O+ F/ V, z7 C8 y! `
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; e% p& W6 C4 |" l3 m8 Y  `2 Z' M8 W' r
A:Remouillage 法语熬汤2 @$ ~3 l4 Q" A  ~0 X
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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