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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。
; q3 c9 i. U2 M2 n) G& r
0 w. {! O, c5 b3 _# f0 }% ]3 [! o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。
1 S0 L, m0 Z. z: Y3 U! M4 l2 C另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
" a: d) u8 L3 R8 z% C1.Which of the following methods should be used to determine doneness in a New York steak?* N# ]) J4 j( v0 j3 q# W8 y. ~; e
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)
0 X" C7 z6 ?+ ~/ a' ~: zA: pressure touch. 压力触摸9 v- I* @/ g) }: b! v
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ I" T! V' A& ?! \* F0 D, I$ F# v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* u" W% C. A& H( j' T8 i0 V) V9 I1 z
A: acid  食用酸* ^# D' ?5 C( n) L
3.Vegetables are major sources of which of the following nutrients?/ n. t7 U' ~1 P2 w& H2 ^, U
蔬菜中包含的主要营养有哪些
2 D5 E' o! y3 G  C# fA:vitamins and minerals. 维生素和矿物质。+ D: Z' S$ S  D
4.Cauliflower is commonly served with9 p3 o6 }+ I% H7 k3 E
花椰菜(菜花)最常见和那种酱汁搭配8 a  H0 ^( `" h
A:Mornay sauce. 奶油蛋黄沙司
6 S$ y8 O" r1 N4 c8 }+ y0 S5.Which combinations of products are found in pie dough?' ]& y6 p' H$ R2 C! e+ ~1 Y, w' f5 W
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  G6 u# r- |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! Q3 _( i4 p; _6 ~0 i5 l2 e% Y6The French term for mussels is 法国语青口(海红)叫什么1 t) O( a! X2 O: P" b/ H
A:moules.法语青口,海红
1 d! g( i1 b* }! F7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 a+ k( x8 \7 K/ C4 K2 P. Q. CA:faintly fishy. 稍微有点似鱼味
+ ~2 A% T1 p+ W+ |8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, J- |6 x3 e& H" T, Y
A:2 days. 2天& ]. k+ D5 r( I
9.What are the principle ingredients in ratatouille?
/ J8 a: h3 T, a$ E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& c& z" N2 n4 H2 v  g; RA:Zucchini, eggplant, green peppers, onions and tomatoes, |' @0 i+ }7 Y' f9 I! j/ r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, e; y. }: j6 f5 ?$ I) U# n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ F3 b2 \2 D6 h) Z& [& ZA:cook food in quantities that will be used up within 20 to 30 minutes.5 j: T2 ~5 U1 V# v
大批量烹煮食物要在20到30分钟内
' j  ]$ P+ ^& h. Y11.What person has the authority to issue a Health Permit?$ n0 s; N* e' `3 ?8 n
谁有资格颁发健康证(卫生证)。
, ~. Q1 w- m  e6 P# ]A:Medical Health Officer.6 R+ e8 ]) K5 ?1 S
医疗卫生官员。
% X; y9 W" t4 F% E% ]. O12.For what period of time is the health permit valid?
2 a5 G# q2 p( f/ |  f; ?6 k& K5 V健康证的有效时间是多久?
, x0 y& [( O  |( QA:12 months.12个月& T' K6 N. V5 h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 U1 c  {' z# R: S  A在食物和饮料准备区,通风系统换气的标准时什么, ]' u5 x( K- [# A
A:08 times each hour. 每小时8次
/ T4 _2 u) n4 @5 \4 w6 W- o) {14。The minimum temperature for manual dishwashing in the wash sink is
' R/ Q" }' Z$ B3 A手工洗碗,洗碗池的水温最低多少度?7 T' s/ D0 H6 I+ \& @5 ?( I9 {7 l: \
A:110 degrees F (43 degrees C). 43度( v+ @# P7 |+ A6 L/ i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:4 z" y0 S1 W, z; b$ _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* c( p, Q1 D1 Z  E. Q# |+ A# z% Y
A:180 degrees F (82 degrees C).  82度
4 t4 \' I  @  y, e7 d16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- f( `) [' c% l7 l5 t
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* I" o4 H( m" k# R0 G5 Z6 H
A:en papillote.  法语自己理解
8 y, T2 z, K5 x+ Y3 g9 C# H$ W  i17。Wing or Club is considered a8 q# k7 J9 O/ B/ G8 x0 }( ^
翼和CLUB 被看做是一种...- p' i! c+ g0 i. F% `5 o$ x
A:Bone- In Cut     带骨切- d3 a. v+ D$ l$ x/ H
18。New York is considered a   纽约牛扒被看做是一种
3 J" T7 [$ G2 X0 ?) hA:Boneless Cut     无骨切% X: s* I7 A( |9 u, Z- p
19.In general, a court bouillon for freshwater fish will contain( u+ g5 m6 J* Z' h$ U' D( 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) ?2 n# I# r7 A9 A
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* g( u- i; ?+ u; N* F# H& U和做海水鱼同样数量的调味料和香料, L+ }% v6 X# ~' P
20.Anise is very similar in flavor and appearance to
1 `9 M- F$ E( u9 X% f+ a* R八角和下面的那种原料有相同的味道0 |7 |8 C/ v* m: F! L) U
A:fennel  茴香
) s( m8 S. T/ G) n' q7 [# y1 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" @  \. l/ Q; }* J
下面那种原料更像大葱且有平面的叶子! h4 @( t- |! o% p% _
A LEEKS  似蒜葱 (这边人叫京葱)  H$ d. |, M) x8 U
22.Which of the following cutting shapes refers to a small dice$ K/ L0 s4 {. K- H* t' W
下面那种刀切形状指的是很小的粒(末)
/ ]4 w- M) j0 Q5 ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ S' M4 D( }, G& J4 n2 M% c23.Oil is added to the water for boiling pasta in order to
, t8 x- ?0 I* x7 ]/ y9 D向煮沸的pasta (意大利空心粉 )中加油是为了
1 r5 i% }% D# D  y+ z! g9 q6 QA:prevent the pasta from sticking and to minimize foaming action.4 Z+ j4 |! c( }* w& Q
防止面条黏合并降低发泡。
; }( v- T+ }* G5 Y9 i# B0 Y8 V24.Which pasta dish features pine nuts and basil?7 D9 l. q0 J" E6 G
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 D4 N: f0 l0 v, O8 Z9 _
A:Pesto.一种绿色的意大利面酱 7 P8 [/ y6 q! |' i9 g
http://www.tianya.cn/techforum/content/96/563836.shtml2 o' e7 n3 a: ], h; ]% S8 |
4 `* f) R8 H8 S# Z2 r+ r
25.Which of the following is a spring vegetable similar to spinach?
  O8 ^1 Q* j7 W下列哪项是一个春天的蔬菜类似于菠菜?: @: Y! I4 t4 j9 X9 v# U$ Y/ O
A:Sorrel. 酢浆草。, p, M! l1 ^; @: N' A6 ^7 H
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?
理袁律师事务所
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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:
" F; M, C: a' J9 k# g7 O哪位厨师最早带来高水准浮夸的美食  `+ u: D; h( Z" I* o  F* D
AAntonin Carême 人名 安东尼·卡罗美  v- Q. g) a+ [% {$ e

' T# X  F& e% ]' X: G+ h) ~0 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ O+ k( \) M9 |: g下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 F2 C2 f7 N: i9 Y4 C8 p
A:Cast-iron stoves         壁炉4 w3 }0 X7 ?0 q( A3 \$ O  ?9 s
http://www.usstove.com/products.php?id=6
' [" O7 k+ G$ f- A  {) N0 g
$ f+ D8 D  `" ^1 n4 b+ w2 W28.The French term used to describe the roundsman, or swing cook, is:
, b# Z4 S2 V& e; _% W4 O法国术语,用来描述roundsman,或摇摆厨师是:9 `5 W+ [* x+ K' t' e2 h, d
A:Tournant   图尔南# o4 K  O- V6 O+ w* L
. B/ g4 V: t3 d* ~8 _% e* U
29.Another term for the wine steward is:5 ~  x/ Y, ]2 e6 I7 e, \
葡萄酒侍酒师的另一个术语是:
9 T$ G; I# L; n1 a8 PA: Sommelier 侍酒师
% C# L5 }0 j0 B0 V. Q( V; T# ~* a3 }# z1 }4 d6 t
30.Molds, yeasts and fungi are examples of a:
& p% }4 y! G* x. v霉菌,酵母菌和真菌是一个神马例子' y' K' F: n2 n# S+ h2 d
A:Biological hazard 生物危害
. V" i6 K3 K' R; ^% o) b9 Y3 z# v+ h1 T( R0 q! Y" v9 x
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) F. v2 Y/ L( I( L4 v
根据加拿大食品检验局,食品的危险温度区在多少之间:
, d2 M% P. N/ q1 V* TA:40° and 140°F (4–60°C)     4-60度
. T8 R5 I7 R' E8 d' i; X9 a+ o
4 t: u7 d3 G5 `$ m; S  b32.All bacteria need the following for survival:0 ^% |+ O8 J# \4 F- D- D
所有细菌生存需要以下哪些内容:
. V4 B3 _2 p$ m' K) R0 d7 w, N! k* QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; }2 o" {9 W/ Y% [9 w, }
& W' P, c6 `; T: W# s9 @9 e% T! [9 N; Q33.Which of the following correctly represent critical control points in a HACCP system?
, j# T* x* V9 r: W( z以下哪项正确表示了HACCP体系的关键控制点?& T8 u, T7 N3 l" U# w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! _% C2 S0 }- v食谱,接收,储存,准备,烹饪,保温,冷却,再加热( L! Q, N, O8 X" \2 x4 s
1 H- _1 N- [3 \& Z
34.Which of the following is not an example of a carbohydrate?
% O1 U6 ^" M" v2 S( L: Z( x9 m6 q下列哪一个不是碳水化合物的例子?
$ q4 S- |# u) K! ^/ @A:Essential nutrients 必需的营养物质
7 d& L1 I$ f( |7 U0 G" h; c. c4 w( m. y
35.The process by which a liquid fat is made solid is called:0 d  |- ]" _+ s& L) f% q2 Z
液体脂肪做成固体这个过程叫什么) f1 _6 p* N. v' W
A:Hydrogenation  氢化/ A9 [6 T  U+ L5 y

/ e2 c! r5 `/ L6 A. J36.Which of the following is not an example of a fat substitute?
- H, j# d1 Y8 B9 ?- e% J下列哪项不是脂肪替代品的一个例子! l/ `& y: a3 _5 S4 u4 W
A:Acesulfame K  安赛蜜K表
5 C' }1 t8 u5 w( L. o3 X7 C* B( `; q) Q
37.Health Canada requires that a product labelled "fat free" contain:9 j2 F" s) O) j
加拿大卫生部要求的产品标有“不含脂肪“包括:  j2 s  R( O3 b( [& q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& _, w* k9 t. G: g7 U+ i" y. l9 l

- {# C$ I0 C; I38.Which of the following is not a problem associated with converting recipes?
& C/ {7 j! s; H$ _下列哪项是不相关联的转换配方问题?
2 B) G2 O5 F: n" C, DA:Unit cost 单位成本
  f! X. q; H# ~! U0 }$ _0 A$ G' I5 e- l/ L6 E9 ?5 d! e, Y
39.The condition or cost of an item as it is purchased from the supplier is called:
" H& i$ f1 h2 K8 |6 a  J, d从供应商采购的物品的品质或成本叫什么+ t- J0 P7 n9 S: O$ D# p! k7 N3 h& p
A:As-purchased cost 购买的费用( B6 p( W6 a' a9 n, n4 K. Z

8 Q5 A, l+ a' E40.The amount of stock necessary to cover operating needs between deliveries is known as:5 m) o8 S' `2 C( f
在新货到来之前用于日常所求的必要库存量叫什么
. Y6 ~# \) M8 [! D9 RA:Parstock 基本日常最低库存* c9 b3 I% |2 i# `, k

, c- b  P  o. F9 L  N41.Which of the following abbreviations is used to describe the proper rotation of stock?+ b: K9 s2 x* O& @& h# T# H
下面那个缩写是用来表明正常库存流程?
  U, S& J1 l8 J2 T& \+ P0 J6 xA:FIFO=FIRST IN FIRST OUT 先进先出& h/ w( {% p+ I/ [! J" E

  y, V9 w2 O3 F3 x42.Which of the following knives is used to turn vegetables?
5 B& L/ n0 V- h% j下面的那把刀是用来打开蔬菜吗?
. X- B; p; V; SA:Bird's beak knife   鸟嘴刀
7 q% f  d7 H" M! a8 S& ^( Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ R; [4 S+ i5 N4 ^4 ]7 n

; l- `/ d; f! d4 b& D43.What is an instant-read thermometer best used for?1 O2 D9 j9 U) q/ r) z
即时读温度计最好用于那方面?
5 ?* `! |+ d6 U4 U4 `6 yA:Checking the internal temperature of a roast 检查被考物品的内部温度
- Y% a' e$ {7 D+ h( U( b; O: K
0 P+ Z& o- c  j$ m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; T8 q  f6 H8 m- G. T9 A1 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! W. K6 H  B) ~5 d. }- k3 vA:Cast iron 铸铁
9 c: f9 b+ V8 m+ J+ b1 m; L. i6 z' j  i$ f/ \# Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 b. G, Z) u) Y. T& H  a9 n' V哪件装备下面有一个可移动的碗和一个S形叶片?
# j4 x6 p1 u% o/ E  yA:Food processor 食品加工机0 [1 e8 \+ @/ c) Z" }. j+ k
http://www.google.com.hk/search? ... iw=1263&bih=5724 T" ^! q* m8 }8 N1 Y: K8 J' R

6 p- m, b9 {. o* g2 r; x46.Which of the following is not a rule for knife safety?
# I; d& j( N* t: d) E( f7 n下列哪项不是用刀的安全规则?
$ B( k1 U. T$ @2 o- s1 y; aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- E7 T5 J, d* e& ^! @7 y
+ M7 I  D1 V7 M8 R2 w* U
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 U+ E4 p& B0 e9 h; K2 E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, y( l/ o2 |/ {3 n$ n
A:RondellES % F$ S9 C6 T* E* p2 Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 Z+ g9 s# y& I6 h6 F1 {  t5 w/ f1 k# {" u/ N1 M/ ^! C. N1 z
48.Which of the following is a diced cut used to garnish soups?& v) o4 @1 F! Q  }+ _: p
下列哪项是切成小方块用于汤的装饰?1 a9 \& b2 [' I, Q3 ~9 a# a# y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 L! K' \; X' ^" |( R! [0 b2 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! D: N  Y. p8 }" 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!!——! I( ^, z6 w4 ]- g  A5 P% X" J2 b5 C
A:Gaufrette
, @# g: W; V/ m$ Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- m. n3 G& g7 @+ ~: s* I" @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, Q  m; K# \5 a# j6 S0 q: ^* R, e1 AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 @: b" u" D) j. |- Y2 o7 }0 ]2 e0 S/ c% g& t" }% r4 a1 e, C6 a' ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# ]+ w6 P3 _. n! C4 g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$ p& O/ ^. D* Z
A:Cilantro 胡荽叶 香菜, }7 t/ o( @" ]; A' }1 x8 z4 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 H+ r* ]8 x/ u2 [3 z0 a2 G

1 b9 w! k, q: `* ~) b" W8 Q9 d60.Allspice is made from:
: @, S" t5 u! g8 e  ^ 多香果,  多香果香料是什么8 R, z) S& j. U- j* a$ o* Y: A2 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; j4 `; ~$ I* K8 ^; e' m
A:A dried berry 干浆果
! y: ?3 ^/ {3 z) k/ F0 H
$ |8 X* }4 l# m: f& @* j61.Which of the following are used to make a sachet d'épices?; {- C* a# u1 \9 v
下列哪些是用来做香包德épices?+ c% T* ?! `; X- ^0 G
http://www.sachetcatering.com/4 [. S/ W. x, }0 {- e0 X* @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 d2 `( `- ~( K% n% W7 J
" D/ L7 l# B/ R4 E, W8 V62.Which of the following condiments are not soy based?
, B6 k5 K5 b$ e# i3 a# d下列哪项不是酱油调味品的?
8 }0 h) n0 f$ b, l$ AA:Wasabi 日本辣根/ T8 E3 A% K2 i3 D! }
  b3 {5 ?; Y/ Z) r' q4 K0 k* H' x
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* k, b: H- D; N+ y8 F- p
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:
4 `! D8 C4 O2 f6 v7 Z( J) r. `4 BA:Pasteurization  巴氏杀菌+ J; t+ i4 p5 o* {: \% [
; s1 U  q6 ^  S
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 A) ^# b- O9 i, ?9 `  O0 D下列哪个步骤是不是正确的蛋清搅打程序?
5 O6 U* A: j+ m: {7 EA:Allow to rest before use. 允许休息后方可使用。
/ X3 O2 K  T* v
; p4 Q: A% |! _* y" R65.The weight of a large egg is between:一个大鸡蛋重量介于:- L. [1 f6 }$ g$ [: g+ v
A:56g and 63g 56克和63克
/ M. o& J/ x5 g; r4 I- P
" J/ P1 J* o8 W5 e0 l66.Evaporated milk is a concentrated milk that is produced by removing: S, N/ q  o- z% ?
炼乳是一种浓缩牛奶 是去除什么做的# Q6 h* c) }/ Q6 q
A:60% of the water 60%的水1 H8 G7 Y/ s# J4 e+ s3 |$ L
& x5 C, g$ w  T; u
67.A method of cooking that transfers heat through a liquid or gas is:5 `' C* ?. c& k1 a5 r
一种烹饪方法,通过转移液体或气体是:, A6 F# g. V) W$ X& t) T. L" g3 o. M0 m# x
A:Convection 对流
6 Q: g& {! c( k! ^
- B4 C" X( Q  |  C0 |% ]68.The cooking of starches is known as  烹调的淀粉被称为' \/ q, G( `' B' @  z! v7 s( ?7 K
A:Gelatinization 糊化
/ H4 H" v& x9 V. _' _! m$ P
, N5 {0 J3 I; I6 U- }3 H- `1 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# N2 k+ }$ `5 [1 vA:Braising 烤5 a; J' d) c. d' L0 G8 {/ O
! \/ Y9 G$ i; j: E7 @
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:9 @7 p, f3 c/ |, W  J
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理9 o7 _; s9 ^/ v* R0 Y# H
4 b6 v; W% v0 t& e. b3 U, R$ x
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+ [+ J8 W5 `7 u& S5 n
A:Fumet 原汁
2 B! Y. i# E  g/ G0 U) `) |5 _3 I
% v3 j. l5 P" @4 m72.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$ J+ c6 W8 t% m* x. I6 E$ ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 `  M1 \7 x3 \

" s1 F( d9 l& N8 c+ |$ _5 ]73.Which of the following is a principle not used in stock making?; ~: E/ q! I: L! ]8 `2 k6 g! z' Z
下列哪一项不是用于制造高汤(低汤)的原则?' |7 a4 o. L/ l! w! K
A:Start the stock in hot water.开始在热水中操作! ?3 M2 h: P& m% H3 W5 ]
- A; |0 n! W* h/ ]$ f& ~( Q
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
9 O0 i4 T8 E5 D9 W2 P$ mA:Remouillage 法语熬汤
( |* S' D7 r" E2 D! O! v5 yhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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