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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。
6 P$ H! d0 }- m: s& B! ]
) Z" g) L0 n) n8 A0 A4 G% 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。  W/ t3 ~, e' s" @) j& N
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
# l: t9 y3 X' b$ K2 `, s1.Which of the following methods should be used to determine doneness in a New York steak?2 d/ I/ n) \! y  U9 i. ?0 j
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): P$ ~/ Q* u- t
A: pressure touch. 压力触摸
$ L  i  V) ?0 d* W& D( C0 g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' }) |4 T+ l- [: B0 G+ C% Z8 X9 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
3 m' v% j6 }% a5 Y: ?, E" AA: acid  食用酸
: H0 W, w- N3 {1 `4 ?/ U' J3.Vegetables are major sources of which of the following nutrients?/ x0 D- C& D6 s3 q: n8 B  |3 G2 u
蔬菜中包含的主要营养有哪些: ?$ Q; w: X6 ~2 _3 u# C
A:vitamins and minerals. 维生素和矿物质。
5 i, I) C. o. q& Z) |3 g+ u6 E4.Cauliflower is commonly served with
( y' c0 S! A/ G花椰菜(菜花)最常见和那种酱汁搭配& ^5 P/ ~/ K% _. Z2 V
A:Mornay sauce. 奶油蛋黄沙司  T. o% ~) I% [1 G% h4 a
5.Which combinations of products are found in pie dough?
7 O6 [/ \5 g2 K- g0 @5 a+ ?" v下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 x7 `1 l, w( Q% N) f# Z' {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 N. d+ i4 F8 t! q4 p+ }; m6The French term for mussels is 法国语青口(海红)叫什么
1 B: \9 L  ~: k' U( v$ c$ l, |A:moules.法语青口,海红
7 t7 x- Q) H8 h2 n( l5 p" Q; k7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% p7 N" b* w! _2 }* M
A:faintly fishy. 稍微有点似鱼味6 {" B3 w1 ?' {- F
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& @* [2 y# R# s8 y( G
A:2 days. 2天
* ^% c% c" @6 H9.What are the principle ingredients in ratatouille?
: x- y! t1 o9 i8 y6 O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( q0 w, w0 b  d  N$ l4 @2 ]! h
A:Zucchini, eggplant, green peppers, onions and tomatoes& O: L9 Y" a! q! o+ \, m" a$ s$ |" V
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. q' j' U0 v5 Q3 O& a/ ~9 D% B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, G! s6 `* y! q7 |* |
A:cook food in quantities that will be used up within 20 to 30 minutes., V# ]2 Z# U- d
大批量烹煮食物要在20到30分钟内
$ z( e' D, R! P0 W$ c- h11.What person has the authority to issue a Health Permit?* @, Y0 r: s) ^2 C1 r
谁有资格颁发健康证(卫生证)。
8 q/ b1 t  S8 z0 gA:Medical Health Officer.
" ?( N) h8 g& \. Z3 X3 ]3 ]医疗卫生官员。
( Y0 X) V* E3 e) V  Z# `+ e! g12.For what period of time is the health permit valid?6 q4 d5 u! m1 D( P
健康证的有效时间是多久?
( c7 {/ X, T& ]8 c8 y0 nA:12 months.12个月+ a! L, s/ j  f+ t! F# Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 \0 {6 C' P5 ~& |' }在食物和饮料准备区,通风系统换气的标准时什么
3 K( f6 A4 A* G3 l3 b$ k5 IA:08 times each hour. 每小时8次2 m7 Y  R, Q+ [# n9 g
14。The minimum temperature for manual dishwashing in the wash sink is
" j; f2 J( M0 c4 H- }手工洗碗,洗碗池的水温最低多少度?
% F& g: [, e# I( g) g3 _- iA:110 degrees F (43 degrees C). 43度
) r0 E0 x4 W9 F+ ~15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) C" s7 G; k) m7 U! k用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 q3 L; z  [  g9 ?1 e, I4 jA:180 degrees F (82 degrees C).  82度8 X6 t4 ^9 O  V+ ~- d# @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 A- X  T! x( C  c- Q# J$ K: X7 p+ J4 p
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)# \% u2 _4 t$ z/ I( y! \
A:en papillote.  法语自己理解  l6 v% z! u( @/ b
17。Wing or Club is considered a) @5 E( ?) P5 p. Z7 T5 `. c
翼和CLUB 被看做是一种...) K' z5 C; g- s
A:Bone- In Cut     带骨切# G) _# P0 p' P5 L% I3 E- c
18。New York is considered a   纽约牛扒被看做是一种
! p2 P  m- u6 B8 TA:Boneless Cut     无骨切) R* a6 {9 O( s+ E# G( W4 e
19.In general, a court bouillon for freshwater fish will contain
3 d9 `# D4 a* J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& ]' A5 L4 @7 _* x$ _  z
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' L3 r3 [8 E/ c7 A6 E6 X和做海水鱼同样数量的调味料和香料
6 Q& D2 q- `8 \6 M2 M; q20.Anise is very similar in flavor and appearance to
) A% T! N3 J$ [/ M5 H& O# N八角和下面的那种原料有相同的味道
9 S! y. M: g$ PA:fennel  茴香
. ~: f: E1 L; B& V  z0 V$ }6 h21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ y0 v+ i2 f& b) ?
下面那种原料更像大葱且有平面的叶子( q: W1 L+ p  F( |- X, J/ a9 K
A LEEKS  似蒜葱 (这边人叫京葱)$ n6 Q/ g. z( n
22.Which of the following cutting shapes refers to a small dice
& K& X# V+ e) H1 g% y' _" M& m* u/ f下面那种刀切形状指的是很小的粒(末)
3 E/ c4 |, V# f4 Q! ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ K! q5 D7 X/ P8 ?: G23.Oil is added to the water for boiling pasta in order to
* W8 T: |' C: z# ~: J+ h+ u! O向煮沸的pasta (意大利空心粉 )中加油是为了5 W* X% F& b; T7 }8 h. Y  g
A:prevent the pasta from sticking and to minimize foaming action.
4 t9 A$ @1 @4 L% p# I7 k0 o' g4 f防止面条黏合并降低发泡。0 S1 q" f. H9 w8 O: I
24.Which pasta dish features pine nuts and basil?
+ z3 @9 N3 e) C4 a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 U% t* y* M: `) Q4 o5 Y+ L4 [A:Pesto.一种绿色的意大利面酱 + }% V' M  S$ w2 h& R: @" T, g
http://www.tianya.cn/techforum/content/96/563836.shtml- f1 j! h* g% W. q* i
; A4 q2 ?; A& F: D
25.Which of the following is a spring vegetable similar to spinach?
3 ^* o. W4 ~- H/ J! R; N下列哪项是一个春天的蔬菜类似于菠菜?, Z0 C, }" x1 r2 }& c+ K
A:Sorrel. 酢浆草。) z; b0 {2 ]1 i  |! h6 B8 j
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:
& g$ e$ ?" k3 ?9 N% G  d. v哪位厨师最早带来高水准浮夸的美食) `0 l9 J4 \' ~) ]8 ?) J$ E0 ^
AAntonin Carême 人名 安东尼·卡罗美9 y0 ~$ }, A" [# _
1 a) t8 x% v% J& X2 ^* Y% C: @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 C# ?' A. @4 e, j$ A  e4 B; p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 y, {- o! c& X/ V
A:Cast-iron stoves         壁炉
' o* I! K1 Z" V$ U) I. \http://www.usstove.com/products.php?id=6; s0 x2 I8 ^- c1 W) {

6 Y) V6 V6 d+ u4 \& {4 H28.The French term used to describe the roundsman, or swing cook, is:6 A0 z) }) G  _: l2 B1 g
法国术语,用来描述roundsman,或摇摆厨师是:
* L$ \5 n# W" I& y2 TA:Tournant   图尔南- |! a: h! \. ?* D) X: G

+ t7 w  L% u: u7 p2 ]. w7 w! s29.Another term for the wine steward is:5 ?6 {& j9 c( E8 H6 Z+ D5 P
葡萄酒侍酒师的另一个术语是:
& q8 h2 }$ l# D$ w/ f' Y( |1 ]& g/ ^, lA: Sommelier 侍酒师
% P, o# N, u' \2 `' Y- {
- @* m& k! |' e7 S0 C) I4 Q- |6 ^1 |30.Molds, yeasts and fungi are examples of a:9 p/ n) d; H& O/ H
霉菌,酵母菌和真菌是一个神马例子- v0 C( f8 U0 J) o% y
A:Biological hazard 生物危害  m3 t: x' X+ R5 O

- Z& t* P/ L% K9 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 h. l9 m0 c" Z' Z+ Z
根据加拿大食品检验局,食品的危险温度区在多少之间:: A/ m5 f- E- \# u
A:40° and 140°F (4–60°C)     4-60度2 ?2 i  o% U9 ~6 W3 w& x
5 c- ^( C, _  @
32.All bacteria need the following for survival:* A7 I& N  V/ j! B" E) N8 U( C: H
所有细菌生存需要以下哪些内容:
1 `  w6 f( v6 b$ m6 q$ qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& ~8 h2 \( h; [$ L7 v4 l

- ^2 ?+ r- C. k0 }' g% Y- D" S6 G33.Which of the following correctly represent critical control points in a HACCP system?
4 R3 g1 H! y% O% E" Z以下哪项正确表示了HACCP体系的关键控制点?
0 o" I# |5 F" m( `7 S! d* {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( P  Q- n( V! u5 S7 A1 X0 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" M2 v* W$ E9 O5 S4 e( N- a. V  z  W  F& X/ @
34.Which of the following is not an example of a carbohydrate?6 ^: Z# X1 C! B; k, H4 {
下列哪一个不是碳水化合物的例子?' g- n. K6 w. A8 Y2 `" w% q
A:Essential nutrients 必需的营养物质
( C% ]1 r4 U/ B& X+ j5 A0 n* G2 W' f6 ^% D, P4 E( ]
35.The process by which a liquid fat is made solid is called:- `5 @7 m$ |" f5 r$ e
液体脂肪做成固体这个过程叫什么5 T2 a  W9 A( t: u; R) M
A:Hydrogenation  氢化
9 ?2 N8 O$ S, J; K/ _& j+ P  P8 ~! S' \6 C  p9 G5 P& f! y& D
36.Which of the following is not an example of a fat substitute?
8 s2 r% N/ a  n下列哪项不是脂肪替代品的一个例子
5 n5 S/ n" S% j* ?. B& S( ?% MA:Acesulfame K  安赛蜜K表
  Z+ Z. k7 p. E- `5 d9 X9 B; ~5 P
: K, h( S& I6 J  k37.Health Canada requires that a product labelled "fat free" contain:
( D" P. t" _) i, S加拿大卫生部要求的产品标有“不含脂肪“包括:
5 @4 I5 A3 F( O4 @& t& a- RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 N/ T+ W1 j: \; g, A$ F0 f( m+ {9 M
) s2 Q3 t$ f- o6 Q0 a" D' q
38.Which of the following is not a problem associated with converting recipes?$ g" M6 ]  t2 e  d1 N) Q
下列哪项是不相关联的转换配方问题?
: ^' K+ G4 {6 }  BA:Unit cost 单位成本1 @# J, ]$ J  R* S/ K+ ~) [  H
+ \8 ]! d! N5 q9 U
39.The condition or cost of an item as it is purchased from the supplier is called:& I& o; o' W# H
从供应商采购的物品的品质或成本叫什么
4 T; c; d& Y/ W# m0 t- w# P3 C6 ZA:As-purchased cost 购买的费用! p9 I4 o( ~: R: |, `5 r' u7 ~% Q
  x/ o/ ~: T% R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 E2 Z! {% N  W: s8 Z- X在新货到来之前用于日常所求的必要库存量叫什么
+ z) X# x9 W2 ?; ~% |8 `A:Parstock 基本日常最低库存6 b& e+ f$ |. I6 a5 D
% `8 ?7 D* i8 L8 x- C2 P3 Z. u
41.Which of the following abbreviations is used to describe the proper rotation of stock?6 g: z* _% U' k. N) f: c3 F4 m
下面那个缩写是用来表明正常库存流程?
( W- s; ^9 r6 u2 O0 qA:FIFO=FIRST IN FIRST OUT 先进先出
/ `1 ^3 H( ]- }2 `9 M; t  Q6 [4 v8 ]. ^5 G6 L* `" A. ]! E
42.Which of the following knives is used to turn vegetables?4 L# n. g) B4 j/ B- Y! Y4 r
下面的那把刀是用来打开蔬菜吗?
& F+ ]6 B" p; ~' _4 Z% e( ?* Q6 T9 eA:Bird's beak knife   鸟嘴刀3 [2 U4 m: m! p) |; o& t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( q' \. Q. K, t$ b# H& ?+ t6 p9 W( V, M* M5 g  \, p/ o0 d  d
43.What is an instant-read thermometer best used for?
! a- ?: @- x3 i- |9 t+ M8 L7 h5 Y, O. r即时读温度计最好用于那方面?( r' @* w: F$ i5 O& e% G+ ^% @
A:Checking the internal temperature of a roast 检查被考物品的内部温度# h7 Z6 U4 R. g. N9 G# U  p

/ {, e" M7 c+ Q/ m% K# y44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 [7 A/ b  c* S0 R; J' n下列哪些金属材料受热均匀,通常用在铁板而且非常重4 N3 A$ ~$ m3 g& A& l/ U
A:Cast iron 铸铁
, X8 n+ ]8 {4 `! I* r4 z7 [- S
1 L( I5 g# l( L2 e6 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# [7 {9 ]: J( X1 D4 t& ^哪件装备下面有一个可移动的碗和一个S形叶片?
  Z1 a. A/ O# }/ nA:Food processor 食品加工机
* b# K  j* y( w+ h9 ^1 p; \http://www.google.com.hk/search? ... iw=1263&bih=5723 @: R, h* R; I/ t. ~" w8 f

1 Z# b- m& v" ]9 I1 ^( ]: x* F46.Which of the following is not a rule for knife safety?0 k2 |7 c% a( [" g" ^
下列哪项不是用刀的安全规则?
. Q& j: }( ]4 n0 K2 C; H* fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 O* H; h0 h" c7 T2 V
0 q: p4 z& y( G1 O  u6 X6 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( X' \7 D, h# x- j' |; y5 h" }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ c6 a% ^7 z( `  k; }
A:RondellES
( P- _& J9 K1 }* y/ {  [1 T; Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 U( \- u5 K3 v4 g& _4 }1 ]+ m: i! b
! e, g! o# H1 p3 F  d+ S48.Which of the following is a diced cut used to garnish soups?& P3 S3 b9 z9 m- u, H8 f% Y! M
下列哪项是切成小方块用于汤的装饰?0 V  Z0 F" N3 b6 n+ `
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% N$ h- a% H. m- q  |. v8 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 ?8 Q6 ^1 Z* N4 E1 q2 H5 t! h1 l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!!——. A) e2 I- f8 }4 b1 x2 l, |
A:Gaufrette
0 c1 g: @9 Z. c% m& J& @$ zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; `2 C$ [& ?: ?$ r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  `: Y$ }9 V! S, Z4 c/ K* a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
, M/ K0 {; U3 T1 c0 P1 S. v5 A
- _, R0 w) z5 s+ F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ a; f4 K. L/ v
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)# D. U- X/ t& V
A:Cilantro 胡荽叶 香菜% h% I4 p9 s3 S/ k) C" ^2 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! G$ {" @- v/ B" D4 g, Z! |
" V- b6 d: x& v9 j- a4 L: h: ~% y* h60.Allspice is made from:
. @+ s" y- `8 ]. H 多香果,  多香果香料是什么2 N( ^- Q8 |0 Q0 @: o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  W# ~5 j1 G& }8 q% {3 c6 d0 i4 UA:A dried berry 干浆果  v: Z: Y  @. A) n4 y5 Q

; b0 R7 B3 C, ?& ~4 I61.Which of the following are used to make a sachet d'épices?) V" q  _8 M; g8 r' T/ |
下列哪些是用来做香包德épices?7 O( U  i7 v) ?8 U7 B8 j
http://www.sachetcatering.com/$ s' o  S; _6 s) t4 m% F
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
4 O( Z8 Z' ~3 ~8 `) p( L; i4 E6 O( q" V  y* a
62.Which of the following condiments are not soy based?
" ^2 R( l1 z+ h& k+ R5 Y下列哪项不是酱油调味品的?7 ?# u- o( X8 G; Q+ \" y# U
A:Wasabi 日本辣根
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% B$ s2 x: @% k  C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, x  x1 D8 [2 L& \  B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 j$ Q: d/ F) ^
A:Pasteurization  巴氏杀菌$ P- r0 k& u- j, e! n' J
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 n! _; L% v! ]8 O. ?' R
下列哪个步骤是不是正确的蛋清搅打程序?
( T2 N8 U4 [$ N' eA:Allow to rest before use. 允许休息后方可使用。9 @5 y, U% }0 r
. m9 q* r! C" Z5 x
65.The weight of a large egg is between:一个大鸡蛋重量介于:
  `$ P8 y! H" |" O1 Q# OA:56g and 63g 56克和63克( i. f! }* U5 r5 V" D

( i2 [5 h. z4 J" v66.Evaporated milk is a concentrated milk that is produced by removing
) a4 J5 h' h2 W- o) s+ u炼乳是一种浓缩牛奶 是去除什么做的# Q6 g1 @* l8 l, ?4 O
A:60% of the water 60%的水
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% d/ E& y. L( M67.A method of cooking that transfers heat through a liquid or gas is:
% n" h, @1 i/ |0 N' D$ E/ L& M一种烹饪方法,通过转移液体或气体是:, G! `8 f6 d) b: \7 n) z( O* 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
2 u5 e4 \" G8 l1 r' U! |& ZA:Gelatinization 糊化% L8 U! j" x- M) k' y+ m

! @- w4 u) f' d& V. L' M- h- B% }7 T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 t5 _+ |' @. P
A:Braising 烤
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1 W' Q* Q. v- ?5 H70.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:
% i# O: C8 b' u* _A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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' n) O4 d9 B- `
A:Fumet 原汁
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3 \( d9 i! T: ^' D" 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
2 N$ U# q5 {! SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 J7 ]0 Q. D  e2 s% K

' a6 E7 f. Z; h# p1 g2 h/ s& R  @73.Which of the following is a principle not used in stock making?% z$ R- D( t+ l" ]4 O8 z
下列哪一项不是用于制造高汤(低汤)的原则?1 e+ s6 T- p7 l8 u6 a
A:Start the stock in hot water.开始在热水中操作
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0 Q: Y5 Q' M7 l8 E) z& Q74.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
6 x  S3 X& L  YA:Remouillage 法语熬汤/ Q& ]- K' `  C/ `0 F
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