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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 ^, O( |% x6 s" ^: g9 |+ p8 N, i
2 t; T0 x/ H* l
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。4 e/ f, ^  [% b; z: P! ?) h
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" ]1 [  [; C8 {! `3 c! V: p& D: Y
1.Which of the following methods should be used to determine doneness in a New York steak?' G3 t0 ]* g& G( O$ T' 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)
6 \0 }% K- y& g, k; X6 T# ~, N. H2 ~A: pressure touch. 压力触摸
- I9 S2 S8 I0 _. i. b4 t. _2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  Q# n( n" y5 _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
* m+ Q/ F7 [) s$ D7 PA: acid  食用酸
& J8 L0 p% t8 Y% G3.Vegetables are major sources of which of the following nutrients?
9 H, S, T- u! T! }8 q, U蔬菜中包含的主要营养有哪些+ T4 o' @0 N# \7 V( h* U0 l) j
A:vitamins and minerals. 维生素和矿物质。. i5 O. k0 c% T1 A6 U. V9 {; d
4.Cauliflower is commonly served with5 N: H' P+ M, g* Q: @5 c0 X
花椰菜(菜花)最常见和那种酱汁搭配
# m1 ]! }8 Y! \% xA:Mornay sauce. 奶油蛋黄沙司
7 U" Y6 k" t+ [5.Which combinations of products are found in pie dough?
- D% P3 i( B0 L5 ~* L6 m下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! I2 ?$ V8 d' K2 U% p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 D3 [0 i, m( G& Z" K6The French term for mussels is 法国语青口(海红)叫什么
2 ]' {8 Q+ P/ ?+ E- qA:moules.法语青口,海红
7 f5 m0 u# [1 S7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: s9 I* ]6 P+ h+ f( R: |  N
A:faintly fishy. 稍微有点似鱼味1 W# ?) ?  f# l5 i$ f1 P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# |+ b. [7 R4 G' l% I, h
A:2 days. 2天
+ Q/ z7 y* b( v) L: p$ Z9.What are the principle ingredients in ratatouille?
  \& [+ o/ d9 b: R8 r  Y7 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 F/ {$ k7 m! u1 f* e+ e
A:Zucchini, eggplant, green peppers, onions and tomatoes
, k3 r. L) p* J: B9 p. h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; l! A3 p9 g9 I( _/ Z$ E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 m" @8 i$ {/ ]) y8 g- _A:cook food in quantities that will be used up within 20 to 30 minutes.
0 z9 R% o7 |4 [% I1 E大批量烹煮食物要在20到30分钟内  e; [  J9 x# |2 T2 I5 {
11.What person has the authority to issue a Health Permit?
" d) ]& u9 T( I) P谁有资格颁发健康证(卫生证)。4 }: e7 I. B2 f1 I" T; C/ O2 }
A:Medical Health Officer.
- P: s9 ~4 d3 R( m# O医疗卫生官员。' A: |* n( K) v4 ]+ U
12.For what period of time is the health permit valid?
; U& [0 l8 `- x) q8 i健康证的有效时间是多久?* ^- U/ D& a$ F* J, n! X7 |5 R
A:12 months.12个月
4 T! H( ^  P  H( H* ^) [6 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air) `, }0 d/ j. a3 r3 Z3 ^
在食物和饮料准备区,通风系统换气的标准时什么) Q8 q  X7 H$ q( Q2 i0 f2 \$ B2 ]
A:08 times each hour. 每小时8次
: G  E% d9 @6 u$ E: v6 U3 w: N14。The minimum temperature for manual dishwashing in the wash sink is+ A' \, K( o, V9 }" ^
手工洗碗,洗碗池的水温最低多少度?
9 x/ Y3 H/ m# @. T8 T* J+ @A:110 degrees F (43 degrees C). 43度
" S, I1 M: a% K! J# N# o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 `, j/ f! d" G用洗碗机洗碗其最后一个工序冲洗的最低温度是多少( i5 ^$ A1 v( {1 W/ d
A:180 degrees F (82 degrees C).  82度. D& ]' U) o. e' P2 P5 [6 |
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( Y9 f0 a( G* e; v& ?% R2 v* I, S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 I" h7 z6 |& }2 D+ HA:en papillote.  法语自己理解
/ X/ `: O/ t) A. m2 ^: p8 @2 J/ F17。Wing or Club is considered a
+ L6 v" ?3 g( c4 A  ?! K, ?7 y% F翼和CLUB 被看做是一种...& \9 }5 J' J7 x, p$ T0 R8 k
A:Bone- In Cut     带骨切  l+ T, E% c6 R. i
18。New York is considered a   纽约牛扒被看做是一种: A$ a' @. ~( y! j8 K7 j4 r) L
A:Boneless Cut     无骨切
9 Z+ s( k7 Z, ?! v8 J19.In general, a court bouillon for freshwater fish will contain
  v: P: q/ k9 M% x8 x9 I7 f; R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
5 l6 _  D) E" y* m3 nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 X2 ~% Q' ^/ J  e6 P9 k2 I
和做海水鱼同样数量的调味料和香料5 G& P# S- j! h/ ^
20.Anise is very similar in flavor and appearance to
. v. O2 ?' i3 f3 c  d% ]八角和下面的那种原料有相同的味道; O+ f5 |+ y8 i1 T
A:fennel  茴香7 {7 R) t! M" d1 K, s/ I
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 e/ `. p$ }5 x! w0 X* o- T' }- e
下面那种原料更像大葱且有平面的叶子" a" g9 ^- n( H7 Y+ y7 T0 j) ~) d
A LEEKS  似蒜葱 (这边人叫京葱)
7 J+ U2 `5 u3 I2 o22.Which of the following cutting shapes refers to a small dice
% H7 x4 t: v9 n: K  z' f( i下面那种刀切形状指的是很小的粒(末)
3 @7 a2 c4 j/ X5 aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。" [) s1 p1 {) |9 |+ r( s9 R
23.Oil is added to the water for boiling pasta in order to
( s  Y. ?) u$ U" n$ c+ r0 V: i向煮沸的pasta (意大利空心粉 )中加油是为了; q5 |1 E, ]1 u8 B+ S, t
A:prevent the pasta from sticking and to minimize foaming action.9 D4 n% Q4 I5 i8 Y8 B  ]$ P
防止面条黏合并降低发泡。
( k* O# \4 ~3 }& ]24.Which pasta dish features pine nuts and basil?
4 A2 c& J  y/ [. l( S9 H; C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 L6 g2 b2 q+ A! g* k1 |! C6 zA:Pesto.一种绿色的意大利面酱
  {: A( `) `* lhttp://www.tianya.cn/techforum/content/96/563836.shtml! q1 E* K7 q) K& |, H
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25.Which of the following is a spring vegetable similar to spinach?
# K% ^% l0 k3 k下列哪项是一个春天的蔬菜类似于菠菜?
  c5 {1 R( ]# H) O  ?# s: B7 @& HA:Sorrel. 酢浆草。
5 v; [6 Z# g1 p. p6 T0 c) Hhttp://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:& @5 R$ s7 f5 k  P- Z6 H& o7 a
哪位厨师最早带来高水准浮夸的美食; @( V! E$ d( d2 x9 T$ ^: e
AAntonin Carême 人名 安东尼·卡罗美
2 Y0 c+ }* W% U6 t. b* u& H  r7 y8 O9 x1 G( ^4 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! ^& x4 ]/ f1 v; G  U1 @
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 p" R  h' g& s, i9 U: GA:Cast-iron stoves         壁炉
' r) Q1 f" G* H4 J: V/ w1 Y1 Jhttp://www.usstove.com/products.php?id=6
9 i/ c" p9 y% `( V1 P$ o1 A9 T" l5 r7 ^
28.The French term used to describe the roundsman, or swing cook, is:
/ }4 o# T1 r9 E+ C" x" v法国术语,用来描述roundsman,或摇摆厨师是:7 I# W" B( v! f, g# O1 [* ]0 e$ R
A:Tournant   图尔南, J2 b) A; Y) B8 a
+ ~% n) y4 n8 j* s* G, c
29.Another term for the wine steward is:
% `" p9 W+ J7 M: y( Q( l葡萄酒侍酒师的另一个术语是:) w1 r/ |$ k) O% y: [7 W: _5 l# b! I
A: Sommelier 侍酒师; D* h8 w- L7 K! L7 d. Y
2 R  ~" D( _# E8 e
30.Molds, yeasts and fungi are examples of a:1 E9 I2 [1 ?3 j( b
霉菌,酵母菌和真菌是一个神马例子
1 t) c- [4 B% H9 L' WA:Biological hazard 生物危害
3 ]( o+ z/ X$ q  r3 A. d% N; g  z. H& I: |# o5 m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ w9 y$ F% b3 q6 s
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 A4 e4 \/ q& u: J. |& BA:40° and 140°F (4–60°C)     4-60度
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  X8 p3 a% {/ T% a5 ~( O32.All bacteria need the following for survival:
5 |; U. H2 I0 b( C所有细菌生存需要以下哪些内容:7 H' a/ F9 c& T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# `7 q( A2 g: B; ^7 M% y
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33.Which of the following correctly represent critical control points in a HACCP system?  }+ f3 Z8 W2 Z# h, }
以下哪项正确表示了HACCP体系的关键控制点?* K* ~0 U7 p4 @9 _* O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 {8 a. n( Z) L% i2 I$ T: ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( o: x. V+ E! M- h4 C! c  \# G5 v& ~* M7 w# x
34.Which of the following is not an example of a carbohydrate?: c$ X0 z, @; X, o! q3 C
下列哪一个不是碳水化合物的例子?/ r0 a* J* ?7 i6 w4 y
A:Essential nutrients 必需的营养物质1 o# J7 I8 N) n2 o* ~3 i7 ^
" i1 u8 O# g# i$ w4 }, K
35.The process by which a liquid fat is made solid is called:* [9 f/ `8 i! t
液体脂肪做成固体这个过程叫什么9 f) `  n1 M. J- c
A:Hydrogenation  氢化- @  f( ]1 F4 _0 P7 V7 C0 _

9 K  a. V& g0 O4 t* V36.Which of the following is not an example of a fat substitute?, B- M7 D: K% W5 g$ W. I$ C
下列哪项不是脂肪替代品的一个例子) L  G. V3 C" i) x
A:Acesulfame K  安赛蜜K表
$ L; [7 ?( f& `* v% l5 Y( n7 \, r7 l4 |4 D) e: d+ z: {5 P0 {
37.Health Canada requires that a product labelled "fat free" contain:
% k* u5 N( w( s加拿大卫生部要求的产品标有“不含脂肪“包括:
8 u9 S, t0 a' E) q- bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 D! c$ H; e. c/ |
9 F& q: O. g  |; J
38.Which of the following is not a problem associated with converting recipes?
6 K- o( b0 j! B' C2 N( `& `/ O下列哪项是不相关联的转换配方问题?  m7 ~+ {  e2 q$ p% R8 Z, e
A:Unit cost 单位成本
+ E$ t. I! A5 S' n) x: I+ y' `" m0 K) h9 T) b5 I
39.The condition or cost of an item as it is purchased from the supplier is called:1 N2 O. N! Z2 q7 t  x( F4 z
从供应商采购的物品的品质或成本叫什么
2 u4 a6 F; k/ u: O" xA:As-purchased cost 购买的费用* L$ }' H0 c+ ^; s! ~8 Y  G
, V. z$ S$ F( `( ]/ b6 A  g1 m
40.The amount of stock necessary to cover operating needs between deliveries is known as:- K( C, K( _' h8 W  L* r
在新货到来之前用于日常所求的必要库存量叫什么
+ t( I0 Z( U3 O7 l+ b+ m" }9 OA:Parstock 基本日常最低库存
$ u4 X$ r! u: v: N7 O5 T4 e5 o/ c
41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 Y; P2 ~% H& m7 r) w下面那个缩写是用来表明正常库存流程?# x0 x: F  m. F+ t! k
A:FIFO=FIRST IN FIRST OUT 先进先出
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/ o; Z3 A; `3 n( E" s+ V7 p42.Which of the following knives is used to turn vegetables?& H4 T  o* @0 m0 v0 j' Y
下面的那把刀是用来打开蔬菜吗?5 L7 `& z5 ^. v: _$ g; L5 c
A:Bird's beak knife   鸟嘴刀
4 d- K6 b# [( h* \  Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ H0 X4 {7 F% c) U) F
8 Y( u$ s# Y+ |  h# V1 c. ?& s( ?
43.What is an instant-read thermometer best used for?: |. X/ x3 K) \4 o4 s  K8 t
即时读温度计最好用于那方面?
* c) b1 j' q+ u$ H2 H0 E$ I4 L5 VA:Checking the internal temperature of a roast 检查被考物品的内部温度8 h/ H' m1 ]3 Z! d. R8 M7 c
% f' @0 A* V# G3 y5 A
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 P3 w9 `  ~+ I, g# C, F! ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) |- R7 G, P. r. i* `7 z  rA:Cast iron 铸铁
- w# y0 P, M$ p, o0 o' u+ g5 l9 {( Q. R+ {8 j# b. ]4 l; c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: y* L# {, `$ I, r& _. B
哪件装备下面有一个可移动的碗和一个S形叶片?
+ r: i: t1 P; y$ AA:Food processor 食品加工机
; I$ U9 M5 j+ C) }4 Rhttp://www.google.com.hk/search? ... iw=1263&bih=572, h  P9 X  u" b* s% r  G/ V5 d& N7 @
' r" L4 L% b0 ]; r9 O8 {) d# {
46.Which of the following is not a rule for knife safety?
" v4 Z/ S1 Z) D下列哪项不是用刀的安全规则?/ c6 J, r( N5 B# Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 }* x1 G/ k8 X" O- U7 w, ~' ]) x* [- k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# E2 Q  p/ b4 O+ {  O, H" ]5 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' N2 C# v8 Q* A0 W' W
A:RondellES
4 X4 F! Y: W+ Y: Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: F& @$ ]( f! N) e7 r# w* N1 c8 ~1 Z, |
48.Which of the following is a diced cut used to garnish soups?
8 Q  m5 J! d- M- C下列哪项是切成小方块用于汤的装饰?
/ \3 F0 k# ]$ ]& F" \/ M+ sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; a9 x% G1 r8 E8 G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  k, B9 \1 b7 w( O  O2 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!!——# [* j' r0 b. g, u, j
A:Gaufrette
5 ?0 T0 ~* N: z- G7 S" Qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  F! W9 R* b. ~- N, g, ?1 Q% G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 I  x+ h" K, y& y# p6 _4 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. \4 d/ p( h4 g1 V
; l( _' o+ h; g6 k/ E! `+ S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 e/ V2 q8 o3 K' U: D, b$ f$ g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)% h& J. U. W; ?& L" d2 j
A:Cilantro 胡荽叶 香菜+ k2 s, o8 o5 O( u5 H* m$ {
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
$ q0 a+ @/ K$ E5 n$ x% @3 q 多香果,  多香果香料是什么/ M7 F. C8 G2 J. c$ ?0 @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 Y/ o9 |6 a8 F% {: D' {1 ]7 ?7 d
A:A dried berry 干浆果
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4 l2 d  n4 e0 @+ A- t1 i/ V' q61.Which of the following are used to make a sachet d'épices?7 E" z4 c; S0 n
下列哪些是用来做香包德épices?* u/ ]* k2 P4 m% w  i
http://www.sachetcatering.com/# ~/ N; e& K6 `4 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. }6 ?4 q" L) M4 [/ i1 `
8 d2 H& T$ K$ O' J6 t9 R62.Which of the following condiments are not soy based?9 s/ H! \9 _$ |) |3 `
下列哪项不是酱油调味品的?$ r+ B5 I3 D: K# E& _
A:Wasabi 日本辣根
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0 O. X& k- N, R9 y; ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! ~) Y! X) |: `; I7 Y  z/ v, @2 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:$ R( }8 L/ x, ~( D# t
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, Z$ b8 H% C# D4 f! @) S9 m2 T下列哪个步骤是不是正确的蛋清搅打程序?. I; c, {/ m9 M; M
A:Allow to rest before use. 允许休息后方可使用。
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1 v0 A" x# J; ~$ h8 f& ^, ]65.The weight of a large egg is between:一个大鸡蛋重量介于:, t# S+ x& F/ m* J% n: t8 r
A:56g and 63g 56克和63克6 ~$ w7 G6 f& i( m" J
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66.Evaporated milk is a concentrated milk that is produced by removing
# a0 z: v1 j" A$ b炼乳是一种浓缩牛奶 是去除什么做的1 T* L' v% h. Z7 D- H
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
' w" a2 X9 `4 H一种烹饪方法,通过转移液体或气体是:% W+ W! \+ m8 {# B8 K, L8 {8 M' e# u
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
3 [- d) B5 G) O0 P8 |8 f9 p& Y% i: }A:Gelatinization 糊化% T2 J) c0 J6 i, M# j7 m5 U

, r, e& ]% Z& T( T/ Y9 T* o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! w9 m9 K# c7 mA:Braising 烤& [. J, E) W3 f
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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:
: S) h; Z+ F' I, `9 j- kA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  q7 U  I6 s7 |1 E( v5 V/ D, _( N& y0 h
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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
# E( S) E5 B  i7 d+ }! P6 @A:Fumet 原汁$ C" G% Q4 S: O0 k' c0 y
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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
! e( e6 m7 a9 M0 |6 o/ n4 ~+ Y  F# [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. d8 }" i8 u; w- [

. Y. ~0 @8 t7 E, k/ e( p- ~/ {6 h73.Which of the following is a principle not used in stock making?# J5 R3 W8 p: `* n3 {
下列哪一项不是用于制造高汤(低汤)的原则?
8 Q9 G  K$ _% ]( K2 |A:Start the stock in hot water.开始在热水中操作2 f7 {6 c0 M: C4 P( r, e( A

- n& T% S. P  g4 \" I$ r74.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; a- o1 {8 O5 d4 ~0 m9 t
A:Remouillage 法语熬汤6 i* _+ g4 g  z9 d7 I% e/ f- \
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