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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。
3 \. }3 F+ m& }( ?$ a# n) W" s1 q5 _  Y, b1 h& 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。
! ~% J* M6 u$ r0 `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
. c4 s3 n7 _1 F( e1.Which of the following methods should be used to determine doneness in a New York steak?* j) Z1 W9 F: w1 K9 D# 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)2 q9 B2 P  L) W; `
A: pressure touch. 压力触摸( O- {) i0 m0 @1 e9 k# H/ T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 q" l" e# p0 W- p! G/ ~
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; R+ s' y+ J* T) U' W0 |, n* T$ D; D
A: acid  食用酸
7 x3 w; i3 q0 R9 _$ _  }8 G! T; P3.Vegetables are major sources of which of the following nutrients?6 O' a1 M+ a& l  ~
蔬菜中包含的主要营养有哪些/ Q- B! R! Z3 m0 c1 J0 R
A:vitamins and minerals. 维生素和矿物质。, t3 _) _. Z' Y9 K9 [# u
4.Cauliflower is commonly served with
, a+ b! W* m2 z- [- e花椰菜(菜花)最常见和那种酱汁搭配
- r; K* ^# e5 n: x% Q9 sA:Mornay sauce. 奶油蛋黄沙司
' I" \4 K- V) x! C& {3 [5.Which combinations of products are found in pie dough?* `7 H3 C) x. b
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 R% b1 p! x. w3 NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 y8 m, A% ~+ N8 P$ {6The French term for mussels is 法国语青口(海红)叫什么- O+ K6 w# F4 K0 ~
A:moules.法语青口,海红, L+ U  }$ O7 |; n! ~& f5 `# r4 M
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! B. L+ @: F; ~0 p
A:faintly fishy. 稍微有点似鱼味
( \2 @$ J3 c  i! Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% c: j, h# y& U' q8 s" b8 f
A:2 days. 2天
6 h5 q5 S. H0 `' F; M9.What are the principle ingredients in ratatouille?
$ k7 j6 g* O4 W6 M2 G# R" e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* e  v' f. k# t: u! Q! f: iA:Zucchini, eggplant, green peppers, onions and tomatoes
0 D9 O$ F% O" m  r' [; i( W7 Z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' c- |9 c& J0 ~) b# P3 O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- U& x" G. \1 ~A:cook food in quantities that will be used up within 20 to 30 minutes.
& s! y$ Z* G# c& d" h2 N# {4 n大批量烹煮食物要在20到30分钟内
; U; O& ]* T- z11.What person has the authority to issue a Health Permit?
  ~* k+ C" F. m% X谁有资格颁发健康证(卫生证)。! s2 q6 N  j. U+ V# n
A:Medical Health Officer.& l! r0 O* m; M" ~# I' D( m# O
医疗卫生官员。" p  Q! Z/ u# i7 `; {  `% D
12.For what period of time is the health permit valid?
" f% Q; R" {$ K5 k' j% D* Y4 C* T' t/ L健康证的有效时间是多久?: z0 Q( }7 h. ~6 X* ~# v5 X/ n3 e8 Q
A:12 months.12个月4 @8 Z7 ?3 h, s5 v, b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; Z6 K/ f4 f  ]
在食物和饮料准备区,通风系统换气的标准时什么8 |2 g7 \! i& r( F7 r! Y( \1 i* |
A:08 times each hour. 每小时8次
+ D- [7 T- }; W/ h( T9 q6 ~: ?) |# m14。The minimum temperature for manual dishwashing in the wash sink is# a0 ^3 d( Y) ?, H) c3 P4 _( g9 ?
手工洗碗,洗碗池的水温最低多少度?
% }3 X7 f" q7 W- y0 w/ `A:110 degrees F (43 degrees C). 43度
* l( X1 k: p8 t" W15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 i# o, o& e1 j9 Y! J9 V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 R/ W3 {+ E& Y) ?0 q
A:180 degrees F (82 degrees C).  82度
* d8 U0 y* i; U1 _$ B$ N16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 `4 W& x: l2 S6 k/ H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 a/ x+ h# i1 K/ ZA:en papillote.  法语自己理解: W- r$ R! e7 u1 I: a1 ]. c, g( [
17。Wing or Club is considered a, I' M8 g2 E3 ~! ]3 s
翼和CLUB 被看做是一种...2 I5 `! a# \0 Q! W
A:Bone- In Cut     带骨切
' J( S  E  u5 v8 ]/ x18。New York is considered a   纽约牛扒被看做是一种
9 _+ C+ c: [8 x0 q, \- W5 @A:Boneless Cut     无骨切
2 u2 V; K9 R+ C. p2 h6 k3 x19.In general, a court bouillon for freshwater fish will contain
1 \9 v* A' ^3 E$ \. `9 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0 C* [' N$ Y( n. k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# L( I- P' f& J8 S0 }! w4 L+ ?和做海水鱼同样数量的调味料和香料
5 l  L5 `* m4 W( n. H20.Anise is very similar in flavor and appearance to
, m# p7 Q8 k) e5 ^* v- _# n八角和下面的那种原料有相同的味道
, m* m* }: O' p; U! e: \, y& ~A:fennel  茴香9 _  ]' @. b8 a. ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ `& P6 h7 G3 h! R: z# x下面那种原料更像大葱且有平面的叶子$ Z( z( B8 o2 w- h; Z- p1 @7 G4 I, x0 W
A LEEKS  似蒜葱 (这边人叫京葱)2 n4 ^. c: Y$ K& }; c6 g% `
22.Which of the following cutting shapes refers to a small dice
" T' u9 E! C4 G& ]/ L下面那种刀切形状指的是很小的粒(末)- A4 p' y5 o( F# `) N8 ~( l2 \
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 t% u# \7 F7 z2 {1 r& m2 ^7 U8 U23.Oil is added to the water for boiling pasta in order to
5 T% y& i$ L$ j& Z  \向煮沸的pasta (意大利空心粉 )中加油是为了  n$ D# g. |; W) m" M% a# L$ y
A:prevent the pasta from sticking and to minimize foaming action.  i0 O# _0 j5 Z; |
防止面条黏合并降低发泡。# [' r" w: n; P8 z% h, i1 s" Q8 B
24.Which pasta dish features pine nuts and basil?5 r' r8 |7 W; d0 {3 D/ M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 A: T' h) [% X$ X" sA:Pesto.一种绿色的意大利面酱 ; Y0 w3 s2 \8 k' }& t* F
http://www.tianya.cn/techforum/content/96/563836.shtml- f8 D. Q6 s% }5 p

) l: y* @: A& z! b9 s- A5 u0 n25.Which of the following is a spring vegetable similar to spinach?8 j# T- L+ X3 ^5 R, s, n
下列哪项是一个春天的蔬菜类似于菠菜?
+ h  w! x# E" E, s2 o# q' y- |A:Sorrel. 酢浆草。6 E7 ?+ e5 }  l& [8 t
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:
4 k# M$ }0 y. L" }- S/ {) T哪位厨师最早带来高水准浮夸的美食
' _! g: e) i. c! UAAntonin Carême 人名 安东尼·卡罗美
& O; v. J+ Z* K+ ^5 B- d+ t; V
  I. B" r  l) K9 D  p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 f8 t4 c1 O3 q1 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: Z8 K: `- T1 E" d6 G# ?A:Cast-iron stoves         壁炉
# v/ _. ?/ T0 j0 b. M" nhttp://www.usstove.com/products.php?id=68 \& f1 J+ V$ \7 ^* P0 v
: ]3 W# j$ X6 v  Z
28.The French term used to describe the roundsman, or swing cook, is:' q8 P/ s9 j& {! ?  J) P5 v/ P; ~
法国术语,用来描述roundsman,或摇摆厨师是:7 W, S" L+ X: S) C) d
A:Tournant   图尔南
$ w7 k6 f4 `( a0 _0 D# M+ q* w" Z7 o8 j- s0 o7 |' E8 ~; l4 M
29.Another term for the wine steward is:8 I/ V  q& ^. i! H# B1 M# A( m
葡萄酒侍酒师的另一个术语是:' c  q& O6 Y, ?
A: Sommelier 侍酒师
( J7 W8 S' l- |: f! }' w9 `& B/ b- T. v" l+ O
30.Molds, yeasts and fungi are examples of a:
4 ?9 L) X& ]- g6 ]$ L霉菌,酵母菌和真菌是一个神马例子- W. i9 g' U% D4 j4 P% |( r( L
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" G$ x. k7 q5 |9 L$ t. K) v* Q% y
根据加拿大食品检验局,食品的危险温度区在多少之间:
  X1 o& y4 y/ J) O! c4 XA:40° and 140°F (4–60°C)     4-60度7 O+ I: j# s  n

9 G( X; R4 X. j' o) s/ p* @32.All bacteria need the following for survival:" k$ E  h1 @# Y8 O; [
所有细菌生存需要以下哪些内容:
) ^1 n. ]3 f1 _# U* `5 ~A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! k9 B* D# B( E7 ^" Y9 ~  ~! \+ f; Y$ ~) Z9 ^
33.Which of the following correctly represent critical control points in a HACCP system?" a4 ?" Q! |4 Z( s
以下哪项正确表示了HACCP体系的关键控制点?$ f1 F( t, e) U$ E. I  }" l6 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 v0 W0 E$ c* U, }2 ^食谱,接收,储存,准备,烹饪,保温,冷却,再加热* d1 C, M. c3 O+ d6 x6 y. r9 G5 o

4 }$ R& H/ N6 g% r+ s34.Which of the following is not an example of a carbohydrate?
5 a1 G4 E2 W6 z2 j$ {+ F0 k下列哪一个不是碳水化合物的例子?+ f- M; a* U4 F" L/ a
A:Essential nutrients 必需的营养物质- |+ V0 ~. X) w6 ]
0 u; m- S5 V% i5 P& ^' d
35.The process by which a liquid fat is made solid is called:
6 v) O. u5 L: r" @2 x5 I液体脂肪做成固体这个过程叫什么
! k1 ^: r0 g1 d. S5 o6 lA:Hydrogenation  氢化
( n2 U, W+ }: x# Z3 U) ?4 C( b
0 Z' N4 u1 |6 y% `$ F: }36.Which of the following is not an example of a fat substitute?7 F$ s# \& c6 o, U
下列哪项不是脂肪替代品的一个例子
4 _8 Y1 l  W- c) a+ ?: D3 L3 F& eA:Acesulfame K  安赛蜜K表8 n# v4 X6 ~# B2 b# i- a
+ ^' N* [$ x9 _0 e2 ]/ W/ W
37.Health Canada requires that a product labelled "fat free" contain:
, D3 ?* g; a0 ^加拿大卫生部要求的产品标有“不含脂肪“包括:
" ]& @* Q7 \: b* A# ^  q7 QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 n# [8 Z' n. ~0 |& s2 I
- O! X/ n4 L% g. C& O+ _1 y
38.Which of the following is not a problem associated with converting recipes?, {  F  i- B7 n
下列哪项是不相关联的转换配方问题?
1 l1 C% I' x% {% m/ kA:Unit cost 单位成本2 f$ q8 P! P% A3 _, \3 b- i
% a9 j/ H8 o7 X& E1 ?5 S3 m3 t1 H
39.The condition or cost of an item as it is purchased from the supplier is called:$ ^" Y! L( d2 i' g' k0 p' a4 [
从供应商采购的物品的品质或成本叫什么
; ]1 B; `, ]4 |7 T& |1 Y% S5 M( w4 YA:As-purchased cost 购买的费用: x+ D' l/ ]4 p8 e

2 Z- F1 y0 c7 J5 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:7 _! H" Y0 u- R6 E+ S
在新货到来之前用于日常所求的必要库存量叫什么
9 r" d7 J) l8 m; DA:Parstock 基本日常最低库存
; A! z1 f6 k3 M/ i: S
' h3 a$ d# V4 B8 U41.Which of the following abbreviations is used to describe the proper rotation of stock?! W0 C9 O$ n; q( }+ X
下面那个缩写是用来表明正常库存流程?4 a! ?$ }1 H9 p% O3 |# }( M4 P/ y
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?: j; c; Z& f9 z5 g" |) U
下面的那把刀是用来打开蔬菜吗?2 ?5 y( [6 G5 Z. q+ `. ^; H
A:Bird's beak knife   鸟嘴刀3 S8 \3 f8 B% S; [! S$ X9 B; h- A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; k! w0 z' Y8 @9 r, J; S

" a) z- o3 F3 \$ q7 i8 _. o1 v43.What is an instant-read thermometer best used for?+ P2 O9 J/ g0 a9 o- T
即时读温度计最好用于那方面?
8 r# a  C% r+ ?0 {. |1 N$ l2 MA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 @8 T* z' {8 w) Y& ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 ~9 C: [* c; q  U
A:Cast iron 铸铁
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6 X" e; o1 y. Q4 r5 J5 j" Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& L5 V6 k5 m0 Z: T# E6 @1 u& W, u% |哪件装备下面有一个可移动的碗和一个S形叶片?8 U# u  B( ^! d' J3 y5 u; ~
A:Food processor 食品加工机/ e6 ?  b" [! N. t
http://www.google.com.hk/search? ... iw=1263&bih=572& k/ n8 Y9 X4 _/ u6 d0 u0 h
2 U3 O9 g5 d9 E' ]& l
46.Which of the following is not a rule for knife safety?
7 L& }9 f4 Y; h下列哪项不是用刀的安全规则?& p+ H, l3 @. x3 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ T/ \! x+ u/ T5 W
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, w! G$ D% c. V: _
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ }- [2 ^' h# |! ]) ~A:RondellES ( {1 f2 G. M3 f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 K6 v! s& @5 k9 {9 y* Q# G6 h+ g: H7 x% \
48.Which of the following is a diced cut used to garnish soups?$ G% J# n  K/ d/ h/ d: A
下列哪项是切成小方块用于汤的装饰?
3 q( R+ t3 h( t1 t, X8 f# DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; @% A1 `/ O+ R5 J' a% j2 G: h) P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, x5 U6 h1 P% k7 I
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!!——% \" z, w' C* D: Y. |
A:Gaufrette * W  j, y8 E6 B  a
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 e5 A) ~5 y4 r9 P+ I5 T
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ c! [3 C! b1 v+ z/ w$ {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; }  I1 n9 ?6 _2 M5 K3 U. e) s
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)
! x7 S2 Q+ o9 S0 A% fA:Cilantro 胡荽叶 香菜4 u) f& K8 W: _+ Z8 C' X6 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% Q; V7 m3 |2 t; c8 b4 S- G
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60.Allspice is made from:
5 G+ K5 T( H0 X" g; r6 C9 w+ S 多香果,  多香果香料是什么$ ?4 P2 Q0 @0 I) g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 o% m1 r# P7 @6 }
A:A dried berry 干浆果2 L  S6 c1 h5 a9 q/ K$ T" a
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61.Which of the following are used to make a sachet d'épices?
- E; J+ \4 _8 m$ C# I下列哪些是用来做香包德épices?
$ _' h) N5 k; o6 ^" Vhttp://www.sachetcatering.com/8 k4 }* P' Q1 i: }
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
$ [8 r$ }  [4 z. ]下列哪项不是酱油调味品的?
" a6 T2 m7 O0 ~) i- N3 i  j+ yA:Wasabi 日本辣根* x# |! `- [+ J$ [) K# A, A

2 @+ V  E# R1 l1 m& W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* y! D: q2 a0 t- ~) U( J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:2 O) l! \# c. G  o( M
A:Pasteurization  巴氏杀菌8 {' d, r) b( ^2 B

4 g* u. A0 k7 b' H* ^, x4 [64.Which of the following steps is not the correct procedure for whipping egg whites?5 T3 B$ e5 r# a5 {7 G
下列哪个步骤是不是正确的蛋清搅打程序?" N6 ~* X. ~5 }; B8 f" R
A:Allow to rest before use. 允许休息后方可使用。% B/ a/ J/ J9 x/ G" S7 Z" t' k& y/ }, W
" Z3 ?& |* j! q2 `
65.The weight of a large egg is between:一个大鸡蛋重量介于:* ~) a; O/ c  V" F! |- F$ D* m
A:56g and 63g 56克和63克6 O1 k( b% W/ O8 S+ M$ ?
- ~0 P0 ^0 u: o3 T7 q  E
66.Evaporated milk is a concentrated milk that is produced by removing, P5 X4 |0 _/ ?- p: t' K
炼乳是一种浓缩牛奶 是去除什么做的
" A6 F. a$ ]+ M  N2 w- |0 a% F! SA:60% of the water 60%的水; u: Q- V: F& ~* x& G: y9 z

! u/ e4 P% E& @5 @& T67.A method of cooking that transfers heat through a liquid or gas is:
2 k3 k" W% ?$ G4 n5 R9 E6 e" v1 n5 ?一种烹饪方法,通过转移液体或气体是:  G: @) u9 i3 S, E
A:Convection 对流: G9 K$ i4 y4 E

2 i& ^5 ^4 E: L( @68.The cooking of starches is known as  烹调的淀粉被称为
( v/ ]1 |, F1 {& {, J. z6 kA:Gelatinization 糊化) t6 c1 H/ L" s/ S

! P7 `$ E: O/ ]" ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 ~6 g$ B# {6 ]4 U; l5 v
A:Braising 烤
1 N) J$ k* f( f% g9 ^7 X9 w0 U: a. f0 m4 X# ]" v/ @1 i6 x
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:/ y  n7 j  T! `) x2 s& g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 h" S) y  E3 P5 I5 u

" V$ V, j, f- j( R# W71.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$ @  t, {- G2 Y. Z  i
A:Fumet 原汁4 x, z. ~0 m' S. ^0 D0 g

- Y/ ?& S7 X, @* T72.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
0 h8 f, h: B$ J8 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! w& Z( Y) t" [. d
* S7 }9 b( b/ T
73.Which of the following is a principle not used in stock making?
2 K; f! E6 K, |' T+ j# {& T下列哪一项不是用于制造高汤(低汤)的原则?; K& V7 y) B. U1 B8 @3 c
A:Start the stock in hot water.开始在热水中操作
9 v- k; C! [( ?, \' n, }6 h0 r% Q; R; A
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
* o- l" c: W$ {8 \$ jA:Remouillage 法语熬汤
3 L& x$ s8 Z( W/ phttp://www.haibao.cn/blog/post/176242.htm
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