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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。. k: B4 }. z9 G9 x* g( }' |$ L

  e1 Q+ ?6 B5 |9 n" u. b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。
/ O+ d+ X1 i# @& `7 a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
4 S8 W6 M' r8 F. F. w* G1.Which of the following methods should be used to determine doneness in a New York steak?3 g' Y# s  q- F# h  {$ A) x
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)' C) x6 C, R! F8 w4 x. c4 z, v
A: pressure touch. 压力触摸
7 }; `/ f5 F  \' I' k. c0 C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 y" k2 t: ^6 _8 q, S+ X- @  `
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
. c' ?1 g- g0 U9 ^! l- bA: acid  食用酸
) L8 m! P  _2 A2 t4 h" S' [3.Vegetables are major sources of which of the following nutrients?" [$ H! }' H7 g9 ?0 B. V
蔬菜中包含的主要营养有哪些
2 o% |6 b' U5 FA:vitamins and minerals. 维生素和矿物质。% p! I" L0 i0 I) Q
4.Cauliflower is commonly served with1 t, U' L+ {& m0 d6 V
花椰菜(菜花)最常见和那种酱汁搭配+ {: I9 S! W: q/ w3 M4 }8 d
A:Mornay sauce. 奶油蛋黄沙司
* G: Z# i. K. J' @7 t& k5.Which combinations of products are found in pie dough?
8 m6 k1 f2 A8 i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 b" W& F: U# e3 K5 V7 \+ iA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; i5 v  s6 U( E. C8 U9 e6The French term for mussels is 法国语青口(海红)叫什么0 x( n$ Y" W; ^* `2 g. T
A:moules.法语青口,海红2 I$ i" N: f* T5 h8 |* ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; z" ]5 J0 `# F9 f* r3 n, A
A:faintly fishy. 稍微有点似鱼味1 d1 C  u! j: z" l. @6 e, \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% Q% ?& }1 O) g& X5 o
A:2 days. 2天) V- Y  X: p. C5 ^9 W8 J( B. j; P
9.What are the principle ingredients in ratatouille? " i* w  ^$ P9 b" d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  @6 R4 p1 o& H, ~* K# KA:Zucchini, eggplant, green peppers, onions and tomatoes" I! T$ C% E+ ?! {  ?- A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 N4 ?1 z8 o% p( i1 D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, o6 k0 W0 c+ V9 Q4 u" Y2 J
A:cook food in quantities that will be used up within 20 to 30 minutes.
, _+ q' p& \6 u0 v大批量烹煮食物要在20到30分钟内4 c2 W: d, H+ b' |: H  t& X4 i
11.What person has the authority to issue a Health Permit?7 }9 G! U: K$ n# D0 P% M
谁有资格颁发健康证(卫生证)。
- M$ H' e+ }+ aA:Medical Health Officer.9 x3 F# K+ m" t8 P/ F. o6 \
医疗卫生官员。1 _/ F/ J% d3 |& I/ O" z  H
12.For what period of time is the health permit valid?
; g# \0 M$ V: ~8 H3 F健康证的有效时间是多久?
: ?1 i& V. [2 b5 i# VA:12 months.12个月; H+ U+ W3 }* }( u# E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 E4 `: H" o' N0 P! o+ l8 z
在食物和饮料准备区,通风系统换气的标准时什么
% W0 {$ [7 M: @: [! ~" ]1 kA:08 times each hour. 每小时8次
1 {$ U& G- u- S9 R4 @6 k14。The minimum temperature for manual dishwashing in the wash sink is+ u: |3 A3 F0 [1 m7 M+ L( `
手工洗碗,洗碗池的水温最低多少度?
5 V1 J+ A& H$ CA:110 degrees F (43 degrees C). 43度. J3 `4 P( Q; z: e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- E' }3 M- f1 A/ R  W+ C/ @4 f* I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 v, k0 J$ y! z+ ?8 O
A:180 degrees F (82 degrees C).  82度  ]# f" \; {$ d/ Q- q+ |8 P( Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ L/ q9 I& G% c  |5 v+ ]6 o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 U: ^; i/ h4 I2 S  g/ [! B  U+ a+ @A:en papillote.  法语自己理解
2 T* ]2 g8 f5 M& Q4 O7 ?. d17。Wing or Club is considered a: w) ?9 t% I0 N4 X; R" q' j6 p
翼和CLUB 被看做是一种...
0 B4 r( c. y' qA:Bone- In Cut     带骨切
8 e8 A, M  F# L8 h5 [$ L+ o18。New York is considered a   纽约牛扒被看做是一种
- C9 z+ u8 p2 F; h3 L% L. I/ [% rA:Boneless Cut     无骨切5 s% _; }( U% Z& j5 D6 u
19.In general, a court bouillon for freshwater fish will contain
: m3 i4 [% p. g- r8 C8 [# W- S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
; `, Y2 `. X1 ?) t4 f' C+ q+ O. Q) {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 t0 o# t8 ~- q! E+ W7 c
和做海水鱼同样数量的调味料和香料
% k$ ?4 W$ F& h/ A$ u  r. H0 X! x1 k20.Anise is very similar in flavor and appearance to7 p( h$ X6 Q7 `2 @; r# D
八角和下面的那种原料有相同的味道9 `9 N" X3 ]! g; \) X
A:fennel  茴香
/ c9 v9 ^! r$ @, m21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) l5 ^+ T3 i8 ~) U, q
下面那种原料更像大葱且有平面的叶子  q3 B* R  Z# O. @/ W8 X7 m" t1 k
A LEEKS  似蒜葱 (这边人叫京葱)
9 h! C9 e9 D  n4 c4 A22.Which of the following cutting shapes refers to a small dice; z4 |+ t/ b# r+ t) d  {
下面那种刀切形状指的是很小的粒(末)
: H' H! w3 g$ H1 I" gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; o8 z) m' x: M& \/ `23.Oil is added to the water for boiling pasta in order to' v2 @! K! I' r% S& H
向煮沸的pasta (意大利空心粉 )中加油是为了: k* o' s7 R, b: u& X1 \/ I
A:prevent the pasta from sticking and to minimize foaming action.! F* F4 Q- a1 C8 g  a8 B( ?' s
防止面条黏合并降低发泡。  i$ X2 n- C. o( n- Y( `( S
24.Which pasta dish features pine nuts and basil?
& `$ O4 K/ c! w& Q下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( y3 T% y' o- F& a
A:Pesto.一种绿色的意大利面酱
6 b) F( n7 h- ^) ?% V7 q+ Ghttp://www.tianya.cn/techforum/content/96/563836.shtml
+ M, `5 E% F) E1 I, j/ F- t1 o
8 e7 {' {4 f1 a+ r! m25.Which of the following is a spring vegetable similar to spinach?
7 |3 O# o. J9 s9 B6 z下列哪项是一个春天的蔬菜类似于菠菜?! |& T6 x: ~) m* G0 h
A:Sorrel. 酢浆草。0 N7 x0 _- V8 h3 T. @; F
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:4 T8 j& f, D% a$ k$ k& B
哪位厨师最早带来高水准浮夸的美食
+ g, E: _# |) A) z. cAAntonin Carême 人名 安东尼·卡罗美
' P' s1 e2 `1 V. L/ f/ z5 Q$ m: j9 Y7 X! A% \* O1 O6 [* ~
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, p6 m) G1 |& x; P* p. R( q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& L5 \( h- l1 {! _A:Cast-iron stoves         壁炉% r) ~1 T+ k0 R/ w( r4 ?
http://www.usstove.com/products.php?id=62 t9 d* D/ b' n' ^' v% J  \9 d
1 k" N  ^$ W& }# M4 H5 W. j6 @
28.The French term used to describe the roundsman, or swing cook, is:
( n1 H, y  _* a+ S. o( P! R法国术语,用来描述roundsman,或摇摆厨师是:7 o% z' D' @8 [9 ~9 u; x- `
A:Tournant   图尔南
! u3 @4 r# g& v* {$ K
* t1 A# {4 j$ [2 K29.Another term for the wine steward is:  ?6 i* O% S) Z1 j( f
葡萄酒侍酒师的另一个术语是:* k0 g8 B' O- r- f/ C: j
A: Sommelier 侍酒师
* p4 v: r) [- `$ i$ L( ^1 O5 P. @$ g+ @1 {2 B. p
30.Molds, yeasts and fungi are examples of a:7 {! ?+ W8 z5 H1 J
霉菌,酵母菌和真菌是一个神马例子
  s4 x1 d8 C7 a8 D3 u7 h5 T& H/ QA:Biological hazard 生物危害* c" ]) z; x2 T

% d6 _: j0 d8 j) a+ g  u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: M& O, Y8 |+ p2 N9 R. K根据加拿大食品检验局,食品的危险温度区在多少之间:
% y) S; Y  R3 L1 _, @A:40° and 140°F (4–60°C)     4-60度% ?! c7 s3 p' J3 }: Z  D# `
* [" f/ ~* k! ^3 R
32.All bacteria need the following for survival:& K  Q, j4 [( x( J
所有细菌生存需要以下哪些内容:, t( q" O! q- @) I4 w* p
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 W" @2 H% e. L0 w9 ^. C' ?* P5 O  A' ^/ ~- W" ]. @& E  B- H
33.Which of the following correctly represent critical control points in a HACCP system?
2 O2 M% a- W) z8 g  Z& K以下哪项正确表示了HACCP体系的关键控制点?
  P0 v5 Y$ _9 X6 B- DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  d8 h! n$ H* g. _* ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热, Z9 D1 Q1 k$ s9 ]( G, E1 |# Z  ]% ?

8 o* S7 X2 B7 c" n* P' g2 a" g2 ^. e9 ~34.Which of the following is not an example of a carbohydrate?4 B- U+ Y* L1 n( |+ b. r' q! G4 D
下列哪一个不是碳水化合物的例子?$ Y  g( g8 L0 [% |
A:Essential nutrients 必需的营养物质4 R( A, q% Z/ f* _2 l! ~1 J( ]

9 G) n' c% R4 t5 \* H. ^35.The process by which a liquid fat is made solid is called:
) \) P* g3 A6 ~. f) B" v液体脂肪做成固体这个过程叫什么
' B4 G6 M! ?" f$ D% S' \# H* _A:Hydrogenation  氢化9 t5 O& K# s* t7 n

) d1 m4 @/ {* M4 h" s+ Y  L2 a36.Which of the following is not an example of a fat substitute?
1 u" [5 h' Z3 n下列哪项不是脂肪替代品的一个例子
* f0 n4 t8 G) c! BA:Acesulfame K  安赛蜜K表
5 E& ~0 ~3 ]' Q* q+ U: G4 Y8 k2 q9 i" @
37.Health Canada requires that a product labelled "fat free" contain:
( O4 F* i7 s! i( o; s: l加拿大卫生部要求的产品标有“不含脂肪“包括:
/ x4 M; x9 B) J/ P7 H  B! ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  N0 M$ I$ L. i8 F' ~9 u: s$ a4 r) h6 }
38.Which of the following is not a problem associated with converting recipes?
: Y5 [7 }4 A$ x下列哪项是不相关联的转换配方问题?8 d5 X) `; h- x( [8 T" @
A:Unit cost 单位成本' [5 X! z6 |/ i9 \: @

% C; _/ e2 ]* [- F4 Y, _39.The condition or cost of an item as it is purchased from the supplier is called:7 Z) a2 A3 |7 r
从供应商采购的物品的品质或成本叫什么
( `6 C: U/ ^8 `( p& fA:As-purchased cost 购买的费用1 w% r$ ^( r  V7 x0 G7 s% B9 e

" N" \; L2 n/ ]! d& P% Q% l40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 R; _/ j8 b  n9 B在新货到来之前用于日常所求的必要库存量叫什么0 `9 `# L4 \) A( b* u1 f+ T- ?. s
A:Parstock 基本日常最低库存: V9 _/ G! G4 V/ V

1 q, R' C) ]& p0 K* W1 _41.Which of the following abbreviations is used to describe the proper rotation of stock?2 _. Z% v+ ?# O0 J4 Y1 `
下面那个缩写是用来表明正常库存流程?$ t" }) P: `2 @, R+ ]
A:FIFO=FIRST IN FIRST OUT 先进先出2 m$ Z  [( ?5 T, c
2 x- X+ h, ]  F
42.Which of the following knives is used to turn vegetables?
: d( `$ {+ [# |4 c下面的那把刀是用来打开蔬菜吗?# V; w1 Z% _" g1 ^: J3 C# I- a+ H1 f
A:Bird's beak knife   鸟嘴刀
% ^5 t5 p2 L  Q' U* U3 S  I0 l" phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 A0 U4 W4 T, N8 ]0 m( a5 L% d. t* B% F

- d- A( F, y6 W" \43.What is an instant-read thermometer best used for?
0 H- P5 d+ L: {6 V) d2 `+ b- \即时读温度计最好用于那方面?
; k8 t3 f; W- k9 kA:Checking the internal temperature of a roast 检查被考物品的内部温度
! I+ {  K* }8 ^  Y6 b
  W+ W( {" }; a) `7 D/ f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 E1 H- d, h1 N; e5 ^1 p5 H  ?下列哪些金属材料受热均匀,通常用在铁板而且非常重! T) G4 ^& \- h$ ]
A:Cast iron 铸铁5 g( _; x8 m+ N6 C8 ^
0 N1 `; Q3 ~8 A/ q. U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ F) P8 q8 |: x0 E. ?哪件装备下面有一个可移动的碗和一个S形叶片?! [8 S/ Z# k3 M9 D) u  X
A:Food processor 食品加工机) k! J8 z3 g8 t4 ^
http://www.google.com.hk/search? ... iw=1263&bih=572& J  V4 b5 R4 W+ y
* v2 M) _* l- d, }
46.Which of the following is not a rule for knife safety?
9 r& k  h- Q  Q+ }! O( |8 I5 s下列哪项不是用刀的安全规则?+ E+ u# H' h0 `/ Z( ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 ~, Z: y$ y8 [# {( J1 K3 h  u

# v" x6 D, E' M$ o8 B9 u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 E! G& s& p' ?8 b# d0 q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( }" r( [2 i3 }2 p4 E' L* q6 B8 E9 q/ FA:RondellES
6 M& N+ Y( e+ s0 d# I3 ?6 i  bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* {( X, E5 e# ^* U  l+ X# S
) D. s; T- m( x5 O0 A48.Which of the following is a diced cut used to garnish soups?( l1 }# `& I& e4 ?/ P
下列哪项是切成小方块用于汤的装饰?) N! [/ |& n% a; p5 Q* q3 @/ N2 @
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) M5 i$ P! s- P, ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! R! e' v* v% J' I9 j( b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!!——+ {  E! V1 i$ y# [- ?8 m  b% z0 p
A:Gaufrette
( D# E( ~! V9 V+ ~1 xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  |3 z3 G# i) I8 M! \; a9 c3 ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 W8 D6 k. R1 q1 I1 x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 _8 u* ], n7 e# e4 P2 v7 q$ J
0 v3 h2 m' @3 f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; f2 c0 ?5 \/ l0 \% ~3 [  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)
# r6 G4 y/ }' c, LA:Cilantro 胡荽叶 香菜4 w/ g: s8 v' t) `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' ~" |( {* T: P1 E
$ H* V. _+ S3 T9 O- N9 M60.Allspice is made from:
6 x6 X* ?; ^/ R/ D! A 多香果,  多香果香料是什么% f" l6 s: w9 |) `6 x" C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) l1 _& h* W# J5 n7 D
A:A dried berry 干浆果
6 @, e7 `, m) y7 f# C6 t* y3 l- k
61.Which of the following are used to make a sachet d'épices?
# J  s) e0 r1 m3 P7 b9 v% T" P# r下列哪些是用来做香包德épices?# ?3 J5 E( Q8 m1 \& a$ m( b2 `& Z
http://www.sachetcatering.com/
) N. I7 X8 ^9 r- Z& R5 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 G: R8 k. A8 V4 Q) C! h/ T7 D) t; q

! K5 X3 B9 n+ Y3 S" i: I+ K; ~62.Which of the following condiments are not soy based?7 w, @5 p" e' _9 x( X, v8 R9 i
下列哪项不是酱油调味品的?9 @; ~4 q* U" z1 d0 D
A:Wasabi 日本辣根! d7 w- a  Z: W4 n

( n# _0 a6 Y# ~% L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! O" _+ L* e, G# Z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:
" s. G3 d# @; {7 O/ xA:Pasteurization  巴氏杀菌
9 l! e$ m* I% D+ x. O4 s
# f* G' i  X8 i* W9 D% E64.Which of the following steps is not the correct procedure for whipping egg whites?
( l" S0 P0 Z3 \0 U/ N4 y8 A$ K下列哪个步骤是不是正确的蛋清搅打程序?
: S' }- Y. W% |: oA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 f2 A& o# d$ ^6 t* C5 H0 k0 s
A:56g and 63g 56克和63克$ U+ w. z, R$ A
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66.Evaporated milk is a concentrated milk that is produced by removing
9 a, k3 _$ x, {) s% w炼乳是一种浓缩牛奶 是去除什么做的
% t' |' ^6 Z6 a/ K1 EA:60% of the water 60%的水
3 ?2 {% ?  ?3 D8 ^* s* l6 [" v$ B$ w! l* J* }6 k
67.A method of cooking that transfers heat through a liquid or gas is:: C: b3 C# A. @# X) D3 H/ b
一种烹饪方法,通过转移液体或气体是:
  X/ }: P; I1 s; }A:Convection 对流
5 R' n' X' n' H2 P( ~! A6 t
- G9 s1 o/ Z0 q" r5 o# M68.The cooking of starches is known as  烹调的淀粉被称为
( m8 @2 `: @% N) M& iA:Gelatinization 糊化
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9 e9 ]( T0 q9 D! D6 U" F/ @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 ]4 M, j* T/ U1 T& r0 I
A:Braising 烤9 s4 p+ g) @. D2 N, w* x1 [
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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:6 W, S- L$ Z4 i% C4 }3 F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! k( A( y7 d7 D  J( n! ?
1 y. g# `7 R$ X( p. y7 ?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- H- g$ F& e: K- x$ J) u
A:Fumet 原汁
4 W, @# z: A' d% K) \. U& l& ?& u$ |4 O6 z7 V( X; R+ w
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, a" R  c# u4 M' }
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 N1 g5 p# V3 }: P# j" }( A0 y6 I) ]* Z& t1 A) Q5 C0 U3 P
73.Which of the following is a principle not used in stock making?
6 W- L. ], ], j2 I) Z下列哪一项不是用于制造高汤(低汤)的原则?
6 n" E% @& Y. f1 ?# P& gA:Start the stock in hot water.开始在热水中操作/ N  g  g# k- U$ ~5 O
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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
! V/ u- r3 i1 qA:Remouillage 法语熬汤
# D, h: c% y0 A! h+ l' Bhttp://www.haibao.cn/blog/post/176242.htm
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