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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。4 B. O+ E+ Z: ?) A* P  }

8 K  N% }8 U3 s& M- h# s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。  c3 [8 Z! G0 }' p9 e8 j+ K' B
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2 e1 B) p% `7 ^' ?
1.Which of the following methods should be used to determine doneness in a New York steak?
- c/ h' k8 j' G2 T& q" 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)
8 p  h) n7 J1 t7 D8 A* iA: pressure touch. 压力触摸  k5 r: w7 O, k+ e8 m1 B
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! W+ R4 ~/ r- v" Q9 I8 S' H
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
+ }( v" v2 r' u1 ?# a1 j% w* aA: acid  食用酸  b5 d! Q& y% o9 m
3.Vegetables are major sources of which of the following nutrients?2 o9 J6 c1 o. P1 C4 p, n
蔬菜中包含的主要营养有哪些
7 ^4 e3 c( n% g! e2 fA:vitamins and minerals. 维生素和矿物质。( L$ x+ g+ l* `6 \4 L1 O
4.Cauliflower is commonly served with8 e+ @3 b, P0 o* ^
花椰菜(菜花)最常见和那种酱汁搭配
# R+ L# ~& |7 W# B) ]9 D9 n5 k5 iA:Mornay sauce. 奶油蛋黄沙司
% X" Y8 u6 k" I! h5.Which combinations of products are found in pie dough?
# r8 @1 o) s1 c6 q0 b* @; ^& x5 _" n下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
: r4 Q* `7 h2 y2 U' bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。1 g. [, R9 a4 y/ m5 k
6The French term for mussels is 法国语青口(海红)叫什么1 L% A& y$ ^* M# h# j: ]
A:moules.法语青口,海红0 a& ^$ w( w( Y; a' G9 g8 W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& u9 A# |8 P4 Z5 e% d* ^
A:faintly fishy. 稍微有点似鱼味
# S) n9 {2 `: V" ^, s4 f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  v9 ~5 {/ H  \: N0 R3 V8 NA:2 days. 2天/ P4 ~. n$ ]7 I7 q3 x! d: ^
9.What are the principle ingredients in ratatouille?
9 f0 ?- P& P* I' z  t7 M* q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; _' r. q+ S1 K- S$ i1 h$ xA:Zucchini, eggplant, green peppers, onions and tomatoes: K" C4 F5 `; r; {" W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* x1 x% j" Z8 W
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( T, e" u$ e% U3 [& O; T) _1 @
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 \9 @$ ]' w- n  F! }大批量烹煮食物要在20到30分钟内
, C. u% S& S1 J9 u& F11.What person has the authority to issue a Health Permit?
0 A) ?+ O; j9 g3 i: b" S4 t% T; B) b6 @谁有资格颁发健康证(卫生证)。" t" i( S) ]  `8 P
A:Medical Health Officer.4 w# p' j  M5 b2 S' h) D5 \% P$ D
医疗卫生官员。
: m; x$ u8 A) Y, i; X7 Z12.For what period of time is the health permit valid?3 z5 E# a4 w& Y# p% `# m
健康证的有效时间是多久?% _' d  o6 k( X$ c8 ?, }. q7 L
A:12 months.12个月
4 @5 s5 J% t/ y  Q% [3 B13.In the area where food and drink is prepared, the ventilation system must be able to change the air- y0 W' l$ E# S- I1 w8 S, V
在食物和饮料准备区,通风系统换气的标准时什么4 d  D/ c. O" d9 R/ O4 s3 Q
A:08 times each hour. 每小时8次# c9 U0 D, ~* c" V
14。The minimum temperature for manual dishwashing in the wash sink is3 `8 |" ?1 E1 x" F0 v# X4 X4 c
手工洗碗,洗碗池的水温最低多少度?8 J$ M) b  v& E1 j# h9 R, u
A:110 degrees F (43 degrees C). 43度
# A# Z5 O# W3 d& g* r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 ?7 }5 w6 u0 Z0 }0 p+ g: {6 Z) N2 Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: e9 r- ?8 B! _0 R- Y0 \A:180 degrees F (82 degrees C).  82度
6 D, E% @5 u: i" M7 S" b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) `2 i8 \' a+ d& e. a3 B  d' O6 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" k6 d/ B$ h$ T- }2 v
A:en papillote.  法语自己理解- V6 R9 n5 B$ E, ]* T  x
17。Wing or Club is considered a' w# W6 j, v9 q7 ?6 d/ Z  Y
翼和CLUB 被看做是一种...
$ l0 J$ y4 O2 GA:Bone- In Cut     带骨切
8 y& y2 A2 K: b7 _* e' X" ?# q18。New York is considered a   纽约牛扒被看做是一种
1 D6 |" n- i& c% G& K3 b5 j9 u% HA:Boneless Cut     无骨切' u3 c' {7 x6 D- a
19.In general, a court bouillon for freshwater fish will contain
. c  }# C1 T+ y8 \4 J8 x/ L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 C7 ^, h7 X5 a$ v5 QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.- _0 ^" o  C: Q6 v4 @
和做海水鱼同样数量的调味料和香料
- Q. H/ s! h- x: Y8 S20.Anise is very similar in flavor and appearance to
( J4 m1 K+ a% y6 I6 v: d: K八角和下面的那种原料有相同的味道
# }9 Z4 `$ v% x$ S' B2 m0 o# |A:fennel  茴香
5 l1 B  t0 w, k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 a" E; c8 L' s
下面那种原料更像大葱且有平面的叶子
! P3 a( y' R0 u" d: _& a& CA LEEKS  似蒜葱 (这边人叫京葱)
6 k! ^9 k% E1 H: H! ^! t7 I4 H22.Which of the following cutting shapes refers to a small dice* |: M9 |% J9 H! `9 P! d7 }0 t8 m/ f: j
下面那种刀切形状指的是很小的粒(末)
( t* `; N5 s- ~+ j. o( lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) \* {: }3 \( \: K* S6 E0 n23.Oil is added to the water for boiling pasta in order to0 W$ k2 U$ V. U; }
向煮沸的pasta (意大利空心粉 )中加油是为了
5 F6 I/ w- k; Y: K7 j8 t- [A:prevent the pasta from sticking and to minimize foaming action.1 u& i8 F1 X' v7 I+ |$ e0 O
防止面条黏合并降低发泡。8 _3 `3 \) B5 g% a
24.Which pasta dish features pine nuts and basil?
4 Q) n- J. p, r% s/ W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 ?% ^3 A7 N! u
A:Pesto.一种绿色的意大利面酱 9 z* x2 d' I: g0 Y/ \2 u3 P
http://www.tianya.cn/techforum/content/96/563836.shtml
/ U7 P! [! n( U" `- f
. `/ _/ t+ X% n2 N+ T0 m4 U25.Which of the following is a spring vegetable similar to spinach?
  ?5 }8 d# a6 P' x+ R" y# S下列哪项是一个春天的蔬菜类似于菠菜?
* b0 a' E6 H8 a0 D8 t0 {, d' {A:Sorrel. 酢浆草。( A1 S# B: g9 t2 r9 s0 C
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
大型搬家
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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:0 i' @( S3 q. ?, u& i% U! I
哪位厨师最早带来高水准浮夸的美食
; w/ E3 W2 ~, U' \! }, d, n! t7 pAAntonin Carême 人名 安东尼·卡罗美. g* r' [  Z# q$ ?: m" U8 K

1 T! l# c- {- H3 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) k& K1 j( o6 i2 `$ ^, S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, X7 t6 t, I5 l* E3 H7 Z/ Y! a) zA:Cast-iron stoves         壁炉1 o6 B9 H" x1 V, M9 z
http://www.usstove.com/products.php?id=6  ]( j' g5 L* [% o) X, |
( [7 N6 H% ^* h4 D2 R& `  ~+ \
28.The French term used to describe the roundsman, or swing cook, is:7 O1 r4 z* V# ]; v/ L9 j& r
法国术语,用来描述roundsman,或摇摆厨师是:/ d+ W; k# |6 q0 ?  U
A:Tournant   图尔南! r) l1 K& P% H/ v; |2 v# {" P

2 z  t, V' Y: \: X1 K7 `29.Another term for the wine steward is:( g: H3 K" f8 K8 n) S+ D- D/ A
葡萄酒侍酒师的另一个术语是:3 G/ ?4 F" A% R1 I' G
A: Sommelier 侍酒师
" N2 r, p; G! h) ]8 E, O7 A+ z/ V7 W) ]/ l( I
30.Molds, yeasts and fungi are examples of a:
) _4 _& C. `6 i" m霉菌,酵母菌和真菌是一个神马例子. a! n; c  n( y! S; M
A:Biological hazard 生物危害
4 X7 q6 k& I; `
, ]( B/ G/ Y' i; v  C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( s* R! h4 o( d6 n根据加拿大食品检验局,食品的危险温度区在多少之间:  a& f8 p3 y* N1 I0 H* ?% m
A:40° and 140°F (4–60°C)     4-60度
$ n( L* n  V/ s! k! T& l! Q* ~* d$ E8 b
32.All bacteria need the following for survival:
$ W, s3 t6 |4 r" I所有细菌生存需要以下哪些内容:" `. N0 w% O2 x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: }9 ?1 e0 {; x4 ]- P, _

2 R7 ~% x1 Y6 x3 D1 S2 x33.Which of the following correctly represent critical control points in a HACCP system?
8 i& X1 g. ]  h/ e/ w8 |- _6 }以下哪项正确表示了HACCP体系的关键控制点?; k9 [$ \) X/ s8 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, Y; V1 }- b% ]/ ^3 {: O食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 l2 {: B  |5 d1 o: M
' i( x" b: X9 F! W- c% f6 [2 W
34.Which of the following is not an example of a carbohydrate?
( Q. J# {) A2 k6 ^& l2 r% a# q下列哪一个不是碳水化合物的例子?
/ s4 ?% w0 n: L" GA:Essential nutrients 必需的营养物质
+ r' R- t9 u" z) H8 a/ r; }/ }. M. V: ]- y# E- j* T0 X
35.The process by which a liquid fat is made solid is called:4 u+ n+ C0 A0 |* `! i& e+ ?
液体脂肪做成固体这个过程叫什么
% t: @2 }6 c+ r- iA:Hydrogenation  氢化
0 q# ^) G/ P, r) m: f  R7 l8 d0 O
36.Which of the following is not an example of a fat substitute?# W- M2 Q( V" s% e! Q4 K! J5 h$ S
下列哪项不是脂肪替代品的一个例子  z$ |' [% T6 j$ Z& L  e# B
A:Acesulfame K  安赛蜜K表: g8 m# V9 J, l& Q, j

* W2 ~# H. L3 N* f37.Health Canada requires that a product labelled "fat free" contain:# ^# K. b& h1 ]' |0 {
加拿大卫生部要求的产品标有“不含脂肪“包括:: O: Y- z1 l- ^; ?4 y5 @% j( a7 D9 o
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 V% T, x4 j; }; I0 Y

1 m0 X+ O# a  G# M+ ~& L38.Which of the following is not a problem associated with converting recipes?' K  l- U6 W" N& e" X3 r0 n
下列哪项是不相关联的转换配方问题?2 U* z  E! f/ b0 c* k& i& V
A:Unit cost 单位成本
& K: f: L! _: g4 A
8 T+ q- Q; M* V) F+ E39.The condition or cost of an item as it is purchased from the supplier is called:
8 o6 ^% n+ `9 S从供应商采购的物品的品质或成本叫什么
2 l. m2 u* N9 z) a& s; h" v' n( ]A:As-purchased cost 购买的费用& F/ r4 ]3 y+ ^

! `' ^$ t7 M# m. u7 O9 W  Q. s40.The amount of stock necessary to cover operating needs between deliveries is known as:
! `5 L6 x4 N% X( G1 u: S( p在新货到来之前用于日常所求的必要库存量叫什么- Q7 }  H" I( L* z
A:Parstock 基本日常最低库存/ W  m; F; s) ~6 Q

( O. U+ g  N2 b2 G( U9 |1 _41.Which of the following abbreviations is used to describe the proper rotation of stock?
% G4 }* g% ]7 U' q1 {; ?下面那个缩写是用来表明正常库存流程?
) b. c6 m3 h7 r& Z0 `9 SA:FIFO=FIRST IN FIRST OUT 先进先出
! H# H" {& R+ M# U
: [( U; q8 J5 k6 u: s( a42.Which of the following knives is used to turn vegetables?* i7 C) G- e! Z* T4 j6 y
下面的那把刀是用来打开蔬菜吗?
# x! m9 B: S" R; r+ w1 EA:Bird's beak knife   鸟嘴刀
2 o  ^, {: ?+ ]# }: t. ]* W9 {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ O0 a( O& q! ]( q+ B. O+ C, [% }  B4 |
43.What is an instant-read thermometer best used for?
: C$ [9 y# |% L- f+ x即时读温度计最好用于那方面?
% H% V& i! L- I9 O8 [! @6 MA:Checking the internal temperature of a roast 检查被考物品的内部温度) C0 z# e- E/ K5 f  ]9 c

8 U, h% c6 X7 C3 t$ _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" O- m2 N2 \- 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& Y4 y% n8 V1 Z& d0 f0 P7 H
A:Cast iron 铸铁+ x! k, p* j! e4 ^' c

& O, I/ z) x7 `# U; }5 R8 p, F6 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 U1 }  s' `' E8 X- {+ o) o
哪件装备下面有一个可移动的碗和一个S形叶片?
7 r, c+ C$ k9 _A:Food processor 食品加工机
9 p5 y# U" s+ P4 _% ghttp://www.google.com.hk/search? ... iw=1263&bih=572
5 Q2 q5 p$ a: ?6 U: J1 O) ~
- l* |7 \2 E. C  V1 ^46.Which of the following is not a rule for knife safety?
& L9 E  m( l1 f下列哪项不是用刀的安全规则?
( a4 @; u# w/ A* z2 O% k% nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 j$ {  p' f9 Z6 \+ E4 p% K! a' f( P
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: B( k0 h# C# D2 @" M) c2 z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# b. w4 Q0 F- p0 nA:RondellES
2 U. f2 ~$ p% h6 b* B9 x7 F5 y/ v9 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: K- z/ q& \% ], ~2 H* b! D, `1 ^8 p6 Z4 N0 a2 ~
48.Which of the following is a diced cut used to garnish soups?
; T* z2 N+ w, ^0 j$ x下列哪项是切成小方块用于汤的装饰?
. S8 g% J1 @, K+ ?- x% J- WA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 ]/ _8 R! |2 `# n( n6 F% a2 d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ R# z  t8 m1 n1 t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 d' O$ y6 |8 EA:Gaufrette
3 g$ h- P6 e: Othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ b1 z7 y+ c2 s, x* M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 C1 g* N$ t( ~) G; v% C; j% Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ U  t/ s/ R* s- I8 h' [8 P% t: e
2 N/ R* x8 s* {* J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 m4 Z5 ~( V8 ~* G9 `2 f( X) E+ [3 M, d
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)$ R# G1 P4 C- K1 I' d
A:Cilantro 胡荽叶 香菜" c* `- A2 E( v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, @* p8 E8 ]% q: X4 t; f
5 ~5 ?5 h8 @. l  ?7 C8 ^" Y  a- U7 m
60.Allspice is made from:
  ]& ]3 t) h( F& Y( @ 多香果,  多香果香料是什么3 J0 B: D3 }: Z7 [; l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 Y( C/ J" ~3 t& [! Z* a8 c  M" jA:A dried berry 干浆果
. Y+ e6 u7 L; w( U% Q! M+ n* T. V, s2 N, k2 d0 r9 f3 f, G
61.Which of the following are used to make a sachet d'épices?
" Q( x4 l  {7 G# a# M6 U, K下列哪些是用来做香包德épices?
+ z9 c( O) P: ~0 K: \http://www.sachetcatering.com/
; y4 E6 \4 d( `; R4 C2 jA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) o/ a: P! ~% ?4 P9 u
7 W) H  i& B, Q3 M! I62.Which of the following condiments are not soy based?
2 Y) A8 o/ }8 @4 n* E下列哪项不是酱油调味品的?/ q$ I8 q5 t% _% N; S; n' Z7 B" n
A:Wasabi 日本辣根6 _% G9 r& S7 R$ ?- \" \
7 W0 q/ I9 {( |  o. q* s2 @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 N3 M  w) U$ L) T8 l5 [  P0 t/ u: 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:
$ e7 P6 Z8 o! Z( [/ j( {5 `# kA:Pasteurization  巴氏杀菌! x- k# p+ a' T9 C; B. J
8 W5 p4 ^9 P$ s3 \
64.Which of the following steps is not the correct procedure for whipping egg whites?8 ?1 y3 \: Y4 L( Z
下列哪个步骤是不是正确的蛋清搅打程序?4 z* y  j- X4 `, l8 L
A:Allow to rest before use. 允许休息后方可使用。
0 ^# K, b& o+ M3 L2 B& W  J; }& s' W* u$ A
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 r5 m* ?0 b' M. s- }$ b. k6 VA:56g and 63g 56克和63克
9 k9 D7 V% H( Q4 `/ h' o  i
& C6 x5 g8 w; c2 o, w  \66.Evaporated milk is a concentrated milk that is produced by removing! r" e, w& a+ D  p) J
炼乳是一种浓缩牛奶 是去除什么做的5 x7 K( p& I- I, @) O
A:60% of the water 60%的水
& ~: X  [3 h1 y: i2 M; _" T! s0 Z, F+ _6 ~$ Q  ?
67.A method of cooking that transfers heat through a liquid or gas is:% Y1 w6 k5 f1 p2 ]' T. ^
一种烹饪方法,通过转移液体或气体是:# j! t1 a. m9 g( ]: Q
A:Convection 对流
/ I& E, K5 K9 H# P+ ]
) Q: A2 H' B; H5 |- H68.The cooking of starches is known as  烹调的淀粉被称为$ J# y- T+ H1 l, M: ~' n
A:Gelatinization 糊化
% I0 `/ g: A! Y/ N& `; r
  a3 g; |4 u& u3 A69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 {& t- q; m& D( \6 `A:Braising 烤
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! j, K+ x2 z' g; W  e, _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:, N9 c( N9 X0 A9 V6 {% O* V; Q. t) Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ v$ w4 w5 a+ K, ^7 ~! U6 D
. s9 o. I5 T' K+ C71.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' _, |* |9 i+ Y; `/ v  W+ Y, b
A:Fumet 原汁" l) d' M' u1 o) h* j
; u  }& L$ G: a5 t7 g" u9 y
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
$ k- P7 J  q9 I# S2 }% A6 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; C4 h- M- Q- ?  {

; g5 d! E( I: U73.Which of the following is a principle not used in stock making?9 W( W7 Q6 v0 x7 K9 q+ q
下列哪一项不是用于制造高汤(低汤)的原则?) b8 b" k3 e. R9 h9 m: W5 ], G
A:Start the stock in hot water.开始在热水中操作4 h0 l! Z8 o# }1 h" s% u( s: A* r
  v  J5 i9 E2 K- p, r
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5 V2 G& ?9 X  B: j. l' S
A:Remouillage 法语熬汤
2 _$ P+ s! i$ }+ f$ Z/ @+ J" C1 Nhttp://www.haibao.cn/blog/post/176242.htm
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