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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。5 X4 Q0 [3 v# [3 E( W
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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。
, ^7 G& u5 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
理袁律师事务所
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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% B- g: ]* |9 D9 f0 i
1.Which of the following methods should be used to determine doneness in a New York steak?
5 y; V( C7 H2 h4 g: O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)/ G4 B' ^) M1 H& M. r
A: pressure touch. 压力触摸
; i! m4 j6 M" V: C  `( h' F2 i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid, B  {( y, Y* r& w% W  }8 D0 k5 [( @
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0 G) \9 M: E& n7 F; a
A: acid  食用酸
0 O# i, H- a3 M# G& [# a3.Vegetables are major sources of which of the following nutrients?
" v) O, T! q; v2 {蔬菜中包含的主要营养有哪些
! w: ]4 g+ r1 e" S6 i1 k# CA:vitamins and minerals. 维生素和矿物质。, q, S) {7 Q% C' R- b! ^# z3 w$ }
4.Cauliflower is commonly served with
1 U1 ~4 n* S0 e( t3 Q花椰菜(菜花)最常见和那种酱汁搭配
' P" w- c$ N/ v; SA:Mornay sauce. 奶油蛋黄沙司( s' @: h8 ^9 t! o
5.Which combinations of products are found in pie dough?
6 O- V" L& H) H6 K2 C6 Z" {2 S下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  A# d* H6 ^9 G6 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: G6 l0 R- M1 Z1 C( G3 P1 h, v. J
6The French term for mussels is 法国语青口(海红)叫什么- d9 I: B, W. j' d
A:moules.法语青口,海红
" t. D2 H$ I/ K0 f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 J& [% v' Y2 R" F$ iA:faintly fishy. 稍微有点似鱼味
4 \3 T- J- L+ @' `6 O7 y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 f* T4 @/ d, |. I, U( x3 H) d4 e. sA:2 days. 2天$ {% I- w1 u" m! {+ W1 I
9.What are the principle ingredients in ratatouille?
' y) a) U: h' x. F. c( y8 e3 b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ l% `( @* h/ Q8 ]. U
A:Zucchini, eggplant, green peppers, onions and tomatoes
; W- @' c) @5 ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' w7 ?( }" G) z" Z1 ^* O; Y: m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ z0 Q0 @( t: t/ Q- a7 V3 XA:cook food in quantities that will be used up within 20 to 30 minutes.
2 G+ M7 ?: S; A' K2 X7 ^2 X大批量烹煮食物要在20到30分钟内
9 Q: D7 J0 N2 ]% n& e11.What person has the authority to issue a Health Permit?
1 S4 n- O  B4 q谁有资格颁发健康证(卫生证)。- Y4 X' o; P% I" ^) W
A:Medical Health Officer.
% t2 Q9 L+ ?6 }; |$ b( P医疗卫生官员。- {2 y, E8 L. }9 \
12.For what period of time is the health permit valid?; J; L7 b* P6 d) W/ L5 C8 \
健康证的有效时间是多久?
& |4 ~7 l4 K" a& N3 yA:12 months.12个月+ g; L/ l3 L. ?9 r1 I& h2 V% |% m
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' E( Y8 c3 T1 K3 f$ F1 {9 Y$ {$ Z0 l在食物和饮料准备区,通风系统换气的标准时什么: `0 z. H* L2 ?: c
A:08 times each hour. 每小时8次
0 K9 }, H; S$ O$ b& e( G+ ^14。The minimum temperature for manual dishwashing in the wash sink is+ N& m# u& s( D( K! l; U6 D: r
手工洗碗,洗碗池的水温最低多少度?
1 L) d9 ~& T/ ^2 jA:110 degrees F (43 degrees C). 43度  Q. R$ f, n6 B9 i7 M7 s4 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! i  X+ H9 H) b8 ?" }$ g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: \/ \6 O& g# c  a; j5 ?A:180 degrees F (82 degrees C).  82度
. N; k/ c* Q  Y, `! q) M: e16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, U, y, W( T+ d$ J! b1 x
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: E* R, I& N! f0 i6 LA:en papillote.  法语自己理解
' ?' ]9 i, D0 [6 N9 U( U17。Wing or Club is considered a: Z5 _* y" U; b3 o8 y7 p& o) u
翼和CLUB 被看做是一种...0 H; f' e0 U) P
A:Bone- In Cut     带骨切3 F8 G- ?3 d$ @% C1 @1 B4 G. j+ O
18。New York is considered a   纽约牛扒被看做是一种
( t" _! H6 z; H) e% |' C: d! [A:Boneless Cut     无骨切
% Y" N/ C7 N+ Y$ _3 s2 k' g19.In general, a court bouillon for freshwater fish will contain. U  ]; u' g4 K' X: v
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- R& F8 m% k$ l2 |& g1 T/ @& O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, q& e# e  b. q1 k; x和做海水鱼同样数量的调味料和香料
! \# b5 z0 d# A: d7 j20.Anise is very similar in flavor and appearance to
* Z1 R6 R6 L) Z# Q5 b八角和下面的那种原料有相同的味道+ M! r) C, H; j% A
A:fennel  茴香' a. u- R/ b' S5 J0 o
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) l; h, S8 Y; [" C: o) o  z
下面那种原料更像大葱且有平面的叶子
$ u- i2 l+ x; I' J7 RA LEEKS  似蒜葱 (这边人叫京葱)( `* e* I% i) ]
22.Which of the following cutting shapes refers to a small dice& H; l0 v5 Q( u: q( g  e. O. |4 E3 X- T
下面那种刀切形状指的是很小的粒(末)$ x0 |2 U8 W7 R- ]
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 `8 v! y7 ~, |9 S  a23.Oil is added to the water for boiling pasta in order to, l+ b: K+ j7 Y( Q+ V3 t5 }! x% ~; j
向煮沸的pasta (意大利空心粉 )中加油是为了
/ y( g4 N3 ?  L  HA:prevent the pasta from sticking and to minimize foaming action.4 O1 p: q( ^4 J, _5 [9 |' F
防止面条黏合并降低发泡。
, T1 y' |6 _" i$ W24.Which pasta dish features pine nuts and basil?* |5 |: V9 f+ i4 \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 Q8 e9 j! s7 i6 p2 N- E6 M
A:Pesto.一种绿色的意大利面酱
. [  F" y" Q! shttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
' q# z/ h2 k; \& y* |6 M/ |下列哪项是一个春天的蔬菜类似于菠菜?2 T; V2 ^9 y; Z- V0 f
A:Sorrel. 酢浆草。
. K7 k/ d+ K! o2 r; vhttp://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:
6 m+ t$ V& X0 Q4 d6 ?哪位厨师最早带来高水准浮夸的美食  }6 M+ I- z, o' c6 c
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 J/ e! F* e! k, f: 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 。! ^4 r) S* ^: ~6 K9 d6 N
A:Cast-iron stoves         壁炉: K4 D* {" s4 h  V: H4 j$ J. K
http://www.usstove.com/products.php?id=6
4 {1 m; d& q4 B# y8 l% }6 r* U+ Z3 n3 J, x+ k( Y, t  o; L
28.The French term used to describe the roundsman, or swing cook, is:3 r1 K% I/ @! H$ p: c! d( v7 P
法国术语,用来描述roundsman,或摇摆厨师是:
! K3 F' @5 d4 h. ~7 T! p6 hA:Tournant   图尔南- n$ ^/ l6 F2 i" X+ ]6 z4 S3 y
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29.Another term for the wine steward is:7 G8 a, S5 e9 n- f' }3 V- S
葡萄酒侍酒师的另一个术语是:
. _8 k: s! Q, Q4 MA: Sommelier 侍酒师
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/ p$ _2 D+ z7 v# [5 b; {7 N30.Molds, yeasts and fungi are examples of a:* T! A! V2 }4 [/ o& ~9 E7 U
霉菌,酵母菌和真菌是一个神马例子
- `9 ^6 Z) V; q* D9 \, p) _/ t7 xA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& c9 ?9 \5 A( y3 j6 |
根据加拿大食品检验局,食品的危险温度区在多少之间:( d" t  f; M7 Q
A:40° and 140°F (4–60°C)     4-60度, Q% _. g% k* c: x8 W8 i1 C
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32.All bacteria need the following for survival:
# B, m. z2 H% j! [2 c所有细菌生存需要以下哪些内容:& W& P1 G2 q. n1 v& l$ k
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?( i3 W+ [4 X) \# ?0 ]
以下哪项正确表示了HACCP体系的关键控制点?
/ t2 @( |5 l, F6 Y! {1 k6 V% {4 n# z+ i. _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Y2 [% a/ Y6 l! r食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 m: S8 w  [& M$ Z: ]

; c9 v+ b2 H* V34.Which of the following is not an example of a carbohydrate?
2 I' W& A: Q" d/ D7 P: F9 R) B, i下列哪一个不是碳水化合物的例子?
2 g  u8 z& A' [( `5 Q: \A:Essential nutrients 必需的营养物质! Z" q5 Y+ n/ c) y7 h9 ~+ H6 c

8 z/ r" V, ^# j) `35.The process by which a liquid fat is made solid is called:" x$ g7 c' Y9 o9 D1 H) O
液体脂肪做成固体这个过程叫什么, E, Z& P8 q: I; G
A:Hydrogenation  氢化
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: y: V+ n+ [5 m% ~6 X36.Which of the following is not an example of a fat substitute?
$ g$ f% G/ S! T& f! F下列哪项不是脂肪替代品的一个例子1 v) m' ~* ^  ~* X8 D0 ?& r
A:Acesulfame K  安赛蜜K表+ u: x  R5 x1 S; n
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37.Health Canada requires that a product labelled "fat free" contain:1 a0 o' R2 e2 Q  T4 Y3 K& i+ _) C2 B
加拿大卫生部要求的产品标有“不含脂肪“包括:
  e8 ?  N) e% E' tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 n; a! q% I$ `# [
) H7 v: k2 i5 s$ u" b
38.Which of the following is not a problem associated with converting recipes?* Q+ y1 k$ k6 e; Q$ n  _+ b4 Z
下列哪项是不相关联的转换配方问题?
) ^6 T  v" G4 S& H" W% IA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
  Y! g' o0 o3 ?" d: w, h2 L从供应商采购的物品的品质或成本叫什么" e' X9 v( u1 R! R3 P& U
A:As-purchased cost 购买的费用% D: M& y4 R# Q& P" e7 Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. f5 l& o! G/ B' m) O在新货到来之前用于日常所求的必要库存量叫什么/ l( ]4 C4 G. v
A:Parstock 基本日常最低库存! U3 q0 q6 ~! L
0 d' `7 a2 O" s% ]- m2 Y1 i5 n
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ X4 W: `8 {* I! p4 b下面那个缩写是用来表明正常库存流程?
  N% l" Q( a% i7 Q' ?( e5 KA:FIFO=FIRST IN FIRST OUT 先进先出, [& @% E6 A& s. p8 K, `* Q

* i: s1 F5 h! ^% L42.Which of the following knives is used to turn vegetables?2 {# W8 n6 z0 ]% I6 j- `
下面的那把刀是用来打开蔬菜吗?
6 ~+ ~4 n( L, E6 r- }A:Bird's beak knife   鸟嘴刀
4 D6 {3 o+ q  Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 _" \3 j4 Q/ c& T( [  }' }8 E/ W
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43.What is an instant-read thermometer best used for?
0 r8 H( i- c" g  S7 v" M+ u6 @+ W即时读温度计最好用于那方面?
0 ~, K/ D6 R5 g# K( MA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: r! t1 o' X" g% o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 g5 P* E" u+ }8 Q4 k/ z: q4 J3 N8 h, @9 d下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 \' E- H1 D' i6 v& R5 LA:Cast iron 铸铁
7 V/ n6 s# \" [# V% F5 R+ F# }2 ~- h- X
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; V( x* o' r8 l* Y: k' W
哪件装备下面有一个可移动的碗和一个S形叶片?% R" p" b& b  @5 a7 I$ B
A:Food processor 食品加工机( h  W9 ~7 U- [) c' V1 r. T8 E& ?
http://www.google.com.hk/search? ... iw=1263&bih=572; i# e1 d# |8 c2 u
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46.Which of the following is not a rule for knife safety?
9 @: L# @" h; Z8 E# r+ T3 b下列哪项不是用刀的安全规则?
6 j" {1 Z8 X$ ^5 ^- qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 N0 q) r0 S0 Y+ E9 B, R47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 W  R# N# R* F& @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 I+ ^  O- j$ U
A:RondellES ' M4 }5 ?. \5 {1 Z: Q7 r  o! V# x: M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, i8 B* m0 t! o6 F% W48.Which of the following is a diced cut used to garnish soups?* F" D/ X: }( z, L( F
下列哪项是切成小方块用于汤的装饰?
* u: y6 t- s4 K2 J; F6 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 o% T8 C; p3 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# S: m0 O( @2 p- C0 L: y' b" i3 x, g
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!!——, f- l% F. K( V1 k& J
A:Gaufrette " Z5 G; n6 A& S: Y/ H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- q4 l2 A: T2 _+ Y- L) Q: H
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: P- E4 L  K( l" O( QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, V6 u  i1 y/ U( T% ^* X2 t

" V0 i* ]3 E- s3 C$ W50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. M! I8 E  Y7 A6 n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)9 v: o% h1 a7 j# N3 t7 U' V, L- B
A:Cilantro 胡荽叶 香菜
" ~& o5 X. `" b7 l( v1 _: O" dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 X# W- T3 H) k7 A$ R' V1 ?' A5 W( F
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60.Allspice is made from:
( ?+ [  }! c" B' z( s. y) F 多香果,  多香果香料是什么
6 b# O0 J) w, o/ G1 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ }( h, I4 r$ p7 T0 W' C& @0 D
A:A dried berry 干浆果
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+ R0 K( x7 Y' C# z61.Which of the following are used to make a sachet d'épices?" m  A0 z& |9 d. r0 y* b: f
下列哪些是用来做香包德épices?
9 Y# t/ b& U6 c& M3 [8 @6 H) C( l, Zhttp://www.sachetcatering.com/9 }# v  a0 T1 |' \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 x7 A* ^! r' o. j, A
* W- Y* Y8 s* |7 ?7 T62.Which of the following condiments are not soy based?! g/ W# T3 K" ~* ^5 C! L6 T
下列哪项不是酱油调味品的?
; N" h7 `7 a/ j1 s/ GA:Wasabi 日本辣根' \* r; m! }9 b- \: n; B+ S9 U1 [9 U& C
+ ]! r8 p; J) ?7 k1 }0 b# z' c
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* L0 j+ a% V8 E
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:  @' Y1 o( }. N* P2 u+ E, T
A:Pasteurization  巴氏杀菌7 y4 N7 w- B& ]8 }: z
' m# ~; z/ G3 v+ {% a  d% @
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 @! O0 V! k8 I下列哪个步骤是不是正确的蛋清搅打程序?" {/ \9 I! z  m) x
A:Allow to rest before use. 允许休息后方可使用。
7 z$ c3 ~2 y# [1 u. p' T; B
3 X, Q- `3 a% B& t, _) Q% l& n( q65.The weight of a large egg is between:一个大鸡蛋重量介于:% t! c+ {# ?. F5 r0 T
A:56g and 63g 56克和63克
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  [5 D; c) p# Z' N9 m$ C+ W66.Evaporated milk is a concentrated milk that is produced by removing
" V# Y8 N! ]& U1 h, _& J& i炼乳是一种浓缩牛奶 是去除什么做的
+ P4 v9 ^; ]/ ~* \" Y3 \A:60% of the water 60%的水
3 D  T& M3 ?( b+ i$ B2 J, q8 w1 H! q5 X" A- E8 f" z' p/ o
67.A method of cooking that transfers heat through a liquid or gas is:/ D, I# l) |+ F" f4 w
一种烹饪方法,通过转移液体或气体是:5 m: I  o7 f. K% S- m& r1 @8 E
A:Convection 对流
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2 M* l* f4 r% j4 K$ |& a68.The cooking of starches is known as  烹调的淀粉被称为; f: t9 j) a3 u8 m
A:Gelatinization 糊化
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/ G- z; y* j, Z" Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) G; J( }9 `& z
A:Braising 烤
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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:0 m& F# b4 ?0 k9 _( T* |2 \( n
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 t. v; L. w" u0 ?$ {/ _
" Q1 d6 n( P' {+ F  \' M5 m71.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3 }+ Y5 y! N/ m0 H
A:Fumet 原汁
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8 {6 ~; _% c6 K72.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
! `$ I7 Y4 W  KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 P1 P0 N4 W% z& {
$ H) Q, l+ z/ y$ Q+ S4 M+ C73.Which of the following is a principle not used in stock making?& A+ |. g/ Z- |0 n$ z) r
下列哪一项不是用于制造高汤(低汤)的原则?
; d% N; W0 R! F# Q2 a4 l% W) wA:Start the stock in hot water.开始在热水中操作6 d) m* Z9 W4 R; [6 A0 N* b1 L+ x! m

" L. S: y& q' x( w1 @7 E1 L0 b6 X74.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 s2 e0 V, T% E" {1 }& s: ?
A:Remouillage 法语熬汤
& p, s, v6 d1 @# n  ]9 yhttp://www.haibao.cn/blog/post/176242.htm
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