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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。
$ b9 b6 k, t$ ~! Y( E- `' L) m6 C% K  }: {) H
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。1 @; ?* f/ D; p9 N. I
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/ _  K& [* q  D' A; d9 u7 @
1.Which of the following methods should be used to determine doneness in a New York steak?
5 Q* [/ j  p  r4 J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)
& W2 F6 d% u) G$ d" B3 }7 [8 ZA: pressure touch. 压力触摸
! u! z& L9 d- k  p' ~! K% w# r2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 W+ _7 H4 {$ B* s+ ~# P
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
. F+ a" z! b; w' w! RA: acid  食用酸
, ?) E: b: T! h& Y' s0 z3.Vegetables are major sources of which of the following nutrients?3 X& I; \7 \0 r1 q2 c
蔬菜中包含的主要营养有哪些
# ^' U6 C, V0 s2 i3 X- wA:vitamins and minerals. 维生素和矿物质。. E7 I) f# Y+ X
4.Cauliflower is commonly served with6 }: g& M0 d9 ]7 T, t( F5 W
花椰菜(菜花)最常见和那种酱汁搭配
7 Z! l) _2 f+ m$ U% p3 O) hA:Mornay sauce. 奶油蛋黄沙司% b: Z6 w9 K) Z2 E% T4 T
5.Which combinations of products are found in pie dough?6 S! u7 M7 p8 B' j" n3 X8 m5 e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* ^7 `2 G0 {" j+ WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' J& ]- W# r0 T: O4 G6The French term for mussels is 法国语青口(海红)叫什么
% _% n) C5 O! M4 y$ f& ?3 f/ ~A:moules.法语青口,海红/ C+ m. s& |; U, l# Y3 _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. M' N( U1 d2 hA:faintly fishy. 稍微有点似鱼味
3 s3 j2 T4 i% h3 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; ^; H* @0 J. ?. ]  B4 n  gA:2 days. 2天
& A7 _" M; J/ ]. n9 K3 ~4 T9.What are the principle ingredients in ratatouille?
3 `6 W! G' M/ o2 b6 ]; B, D2 g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 x. Y  ^% ~7 ~8 V8 t" [
A:Zucchini, eggplant, green peppers, onions and tomatoes. J# s7 S% `& C1 K3 V- e" Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). w! p3 I( O6 J* m8 h1 W; d" Q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& w# L5 S1 `+ S, r) F2 WA:cook food in quantities that will be used up within 20 to 30 minutes.
1 p# W( R0 {9 [- N4 C1 w大批量烹煮食物要在20到30分钟内6 I. n$ @& e. u  G2 Y: ~6 g
11.What person has the authority to issue a Health Permit?" w3 `9 P! }9 N: Q% W7 P+ n
谁有资格颁发健康证(卫生证)。
7 P7 n! Y% ^+ G4 J- m2 w8 XA:Medical Health Officer.3 [% O. J& \5 u* n% U  G- H8 ?
医疗卫生官员。
  x2 A+ y  v  S" U7 ?% c12.For what period of time is the health permit valid?
4 s/ J: T/ G" S8 K' x' M健康证的有效时间是多久?6 w$ ~% c, H$ G! ~
A:12 months.12个月  Z' ^3 f& a) k- S
13.In the area where food and drink is prepared, the ventilation system must be able to change the air7 |/ m" t% y. q1 f
在食物和饮料准备区,通风系统换气的标准时什么7 Z: _! a& h! L" j+ {; K- t
A:08 times each hour. 每小时8次
% j, c3 c: u" d14。The minimum temperature for manual dishwashing in the wash sink is: ?/ ?* [- j1 c3 N4 U
手工洗碗,洗碗池的水温最低多少度?. A' a) t3 n# p) k% s
A:110 degrees F (43 degrees C). 43度' n% |. h) |8 O6 V6 S% l" W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- p- @# c( n  I2 b) A* N4 J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( C6 A+ o! \8 q0 K: IA:180 degrees F (82 degrees C).  82度
" ^8 K4 ^; M6 g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! |1 L( m1 q: ]! Y6 d! }3 F! ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) q; ~7 O" T% n5 l& zA:en papillote.  法语自己理解8 L' A0 r) |' z$ a$ K5 c3 C
17。Wing or Club is considered a
. ]+ d1 a5 f$ ?5 e- \6 }翼和CLUB 被看做是一种...
& h) i3 l1 k1 p" oA:Bone- In Cut     带骨切. n& }6 ^6 s$ I, @* J3 a6 i
18。New York is considered a   纽约牛扒被看做是一种
5 [! S# q/ _5 m5 d- x( `7 B+ \7 PA:Boneless Cut     无骨切
7 r' X! R8 G& O5 Z) ^# ]. X" A+ m19.In general, a court bouillon for freshwater fish will contain
- z8 Y2 s* O$ s7 I' M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4 }* ^; }! t0 q* L6 f: k* L
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% M/ i* N( ^- C1 H) T5 u: v. ^和做海水鱼同样数量的调味料和香料, Q/ l, E2 B: s8 v3 B
20.Anise is very similar in flavor and appearance to
2 I0 s0 Q* B8 P0 ~6 I1 |+ n9 x八角和下面的那种原料有相同的味道+ S1 d! |# h0 D
A:fennel  茴香" B& u  `( M8 G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 N$ W$ @; b# V, U! [
下面那种原料更像大葱且有平面的叶子2 ^0 h2 o; j9 k+ C1 w' C
A LEEKS  似蒜葱 (这边人叫京葱)* s. F2 y6 F! T, M+ D5 I( a4 `& k1 U
22.Which of the following cutting shapes refers to a small dice
* v  s! \% N; q, Z- `- |. P# w" l下面那种刀切形状指的是很小的粒(末)& P! l7 u1 l, V% m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. k  G" p! K% z: K) K6 L# F  Y
23.Oil is added to the water for boiling pasta in order to
& l4 a) v7 b: c& m$ m向煮沸的pasta (意大利空心粉 )中加油是为了
3 I( Z5 y9 e" m! ?4 \# UA:prevent the pasta from sticking and to minimize foaming action.
( N/ s- X* ]2 a0 U1 V5 x3 s8 l- `2 Z防止面条黏合并降低发泡。
  A$ }& \! J5 c3 j24.Which pasta dish features pine nuts and basil?
6 F: c( N( ]1 |3 s2 y8 ^下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ q' [$ F9 d& r3 ~- K. f% jA:Pesto.一种绿色的意大利面酱   i# f8 q+ d+ W$ [8 ]9 p3 b3 W
http://www.tianya.cn/techforum/content/96/563836.shtml) |6 W0 c$ b8 v% g  s' Q
  h) X; O7 z) p- h9 N- [
25.Which of the following is a spring vegetable similar to spinach?# A; y/ C2 y$ h0 _
下列哪项是一个春天的蔬菜类似于菠菜?
/ u9 w4 D* N- P4 @# H6 |A:Sorrel. 酢浆草。0 l% L! G# c. Z0 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?
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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:
" w8 z+ a( E; z6 d' P8 @哪位厨师最早带来高水准浮夸的美食
4 S: R( U8 S" x+ Y! x+ _) Y9 PAAntonin Carême 人名 安东尼·卡罗美7 v2 d9 k6 O2 z6 a6 H
- j7 y, C  D, D' N$ v; }( G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  @9 X% F: W- G) c  F- \8 d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 E& d; d& O: Y" |A:Cast-iron stoves         壁炉( }2 c1 k8 C, H9 c, s* S
http://www.usstove.com/products.php?id=6* s+ t3 ?+ d1 V9 ^+ w

0 ]- f# D9 A! ^) Y, m28.The French term used to describe the roundsman, or swing cook, is:! y( Q% k' K# u4 b8 c6 y9 G" n
法国术语,用来描述roundsman,或摇摆厨师是:
' I1 r; [0 `: r; W: Z1 DA:Tournant   图尔南5 C% o: m: Q1 w5 T& e  o0 d

; X% U" W7 j( G% R$ f1 g+ Y+ S29.Another term for the wine steward is:
5 {9 p2 F- f# l  n2 |+ M( E: K7 x葡萄酒侍酒师的另一个术语是:$ |+ M1 }" y' L' G
A: Sommelier 侍酒师
: Y6 M4 E" ~6 |/ z9 y7 f9 k
1 T% f7 @7 v" z* K' f30.Molds, yeasts and fungi are examples of a:2 K, y' N5 E( `% a
霉菌,酵母菌和真菌是一个神马例子& |6 u! {3 |' h8 R/ l% G" S2 p) z3 Z0 T
A:Biological hazard 生物危害+ H( W1 z: T6 E5 L1 X6 X( s; R+ K

1 S& |; a" [2 s! m; Z+ T/ d1 `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* c+ Y4 M5 t) ~0 T1 B/ j: R0 X6 N
根据加拿大食品检验局,食品的危险温度区在多少之间:- p% X1 S2 i, o* m6 r. r
A:40° and 140°F (4–60°C)     4-60度
  e7 E4 I( G$ a" r; u" N0 O' N9 Y$ t- ~7 q9 ?7 K$ c7 ]6 H
32.All bacteria need the following for survival:
+ ^+ u: D& ]% M& l+ @: ~所有细菌生存需要以下哪些内容:: t" K+ r5 l7 W/ ~3 h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 y+ K/ {1 y% u: Q

" m9 G, x5 D( @% A" k$ y7 G* I33.Which of the following correctly represent critical control points in a HACCP system?; O0 P5 U# ?& k! z' n- E( ^( ^
以下哪项正确表示了HACCP体系的关键控制点?( R4 D& F: B1 n& Q6 D/ c* U8 }  m6 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 W" x$ r$ G1 L4 L# \1 u* n食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 m2 I  g! f$ h' b, D' _9 U: q$ }: B! M
34.Which of the following is not an example of a carbohydrate?' `  ~4 S) P" j0 H
下列哪一个不是碳水化合物的例子?8 |* m, x" F& x! ~. O
A:Essential nutrients 必需的营养物质
! @, y) Q: Q+ A; x2 m3 n; a' f8 m' c( T4 v
35.The process by which a liquid fat is made solid is called:
8 F5 i2 k8 m7 R0 c0 V% M液体脂肪做成固体这个过程叫什么
: U3 Z% r- Z: z3 a7 j4 Z, RA:Hydrogenation  氢化* M. k! X) n4 d# |' B
0 Y' ~  ^- i/ k  S4 W6 G  Z2 T
36.Which of the following is not an example of a fat substitute?3 Y( ?" G2 b! v9 j: m
下列哪项不是脂肪替代品的一个例子+ I+ O3 j. x9 q
A:Acesulfame K  安赛蜜K表- S- b, [( G) X, ~9 A" d6 }

' N& n! m2 z% b( t# O+ B37.Health Canada requires that a product labelled "fat free" contain:
5 v8 ]' E# I" S: M; z, i加拿大卫生部要求的产品标有“不含脂肪“包括:
8 M3 j$ |  W3 X( v  N- k/ O) xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) D1 F" s7 m% O( j

' R9 Z8 X) L: M' `, |) k  z. ~1 }38.Which of the following is not a problem associated with converting recipes?8 c3 P: T$ u7 `
下列哪项是不相关联的转换配方问题?2 v" ]4 Z  m; Y( h
A:Unit cost 单位成本
( V% E% A* A) j1 V) \1 X" y% d) O" F/ O
39.The condition or cost of an item as it is purchased from the supplier is called:, m4 [% t$ h; Y6 i: V, A
从供应商采购的物品的品质或成本叫什么, W# \  N' P8 Y4 y4 g2 m* K
A:As-purchased cost 购买的费用' a) p/ V# n; R$ k, S; D

# q" ^# v$ a+ m& `40.The amount of stock necessary to cover operating needs between deliveries is known as:" N6 E# b5 c1 L
在新货到来之前用于日常所求的必要库存量叫什么) o, k; b' {% K+ ?6 I
A:Parstock 基本日常最低库存
0 [! r4 h" s' }; _& g, d' U: s" f; Z- ^  X1 e  _* j
41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 f+ D: p8 R. ^) F' H5 n, B8 e下面那个缩写是用来表明正常库存流程?
2 v) Z# K) p" u+ BA:FIFO=FIRST IN FIRST OUT 先进先出6 B" _- t1 w1 w, t8 J/ ?
$ }1 d' w% s. D
42.Which of the following knives is used to turn vegetables?$ q# h; \9 ]5 r6 j1 v
下面的那把刀是用来打开蔬菜吗?4 B9 z6 C) G) U  K% K
A:Bird's beak knife   鸟嘴刀
) H+ Y& }" u5 Q8 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 y& D, C) _; i, v0 w- T4 A0 I! R1 i' v+ m
43.What is an instant-read thermometer best used for?
1 @( ]# K6 }9 M+ {  @即时读温度计最好用于那方面?7 c- J( b9 d8 }  \
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 X$ |/ U# A1 k# Y9 ^8 T0 P

' w' C$ l# `7 n3 a) w6 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ s3 y1 R1 d/ q$ l, c$ ~下列哪些金属材料受热均匀,通常用在铁板而且非常重6 Q7 M) x4 c" y  {' {
A:Cast iron 铸铁
* C7 Q2 P' F) V6 n7 v0 ~) M
& L5 c& J7 U% x+ e3 E& K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ L& [+ ]4 r. v4 z; q, A. J+ U8 l* i哪件装备下面有一个可移动的碗和一个S形叶片?
% b; w2 m, m" S/ f6 [! H2 N1 fA:Food processor 食品加工机
& J$ l0 r% I( ?+ A* ^http://www.google.com.hk/search? ... iw=1263&bih=572( i" W5 S9 S+ {# p  e

$ U* a) `1 P  @9 L: _9 y! R; \8 B7 N46.Which of the following is not a rule for knife safety?* e! \& b' V5 B7 |7 Q4 M: C# O  h* G7 g
下列哪项不是用刀的安全规则?
: k3 C5 p- x2 n' z' MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  T1 y' J0 \9 l& r$ P' h; C' h, Z$ O/ M! x1 Z6 v  |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% X$ U% B2 X  x( e7 V. k& E: j
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# z2 S' |6 y3 P( q' w
A:RondellES
. T- [' ?1 ?. p% \& Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ Q4 X$ P0 s) \& Q9 j

8 F9 q. `% R. H; n48.Which of the following is a diced cut used to garnish soups?
& Z1 X# b; b0 L, s下列哪项是切成小方块用于汤的装饰?; p8 U( [) F& C" O# h. [& B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; N/ I* H: v* P7 b4 X49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( Z5 ^3 P! _) a3 A# E( U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!!——0 E4 L8 z* u- T) ?# C
A:Gaufrette
$ q: o/ {2 l% E0 S0 dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- V: G# Q, w! a! {* B* N/ w
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ Q! z* Y, W0 z& d' A
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% p# _$ P2 R9 K* v

) _$ `% g/ a$ H$ B0 N7 \- Y& K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 S7 N! w& ?$ V1 q/ t* k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)
; ~3 t9 `1 X5 s9 [4 U6 NA:Cilantro 胡荽叶 香菜
* y5 B" P( w! A: m2 X3 u* thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! M9 c7 l. U& |: |! S- ^
( y( B# d4 R. S
60.Allspice is made from:  L$ ?1 p. K( l9 _* A2 r4 }6 u! `
多香果,  多香果香料是什么
! ]) J: w) M1 D/ e' w8 H( Q( jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% u8 A6 n4 h# K& T. Z: r2 [+ ?
A:A dried berry 干浆果
- Z$ G# @1 p: {8 b0 b$ L, f
- e( T6 f5 ?5 M6 u9 s61.Which of the following are used to make a sachet d'épices?# E2 }! q, U2 D! C4 u
下列哪些是用来做香包德épices?. T/ ?. s4 p! A/ w# D+ Q
http://www.sachetcatering.com/
7 F! K) S; j+ R# GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ p) ~) E( _- x  C- n8 D! s1 l

5 X& V% e9 v! A9 U( ^62.Which of the following condiments are not soy based?# Z3 A# r+ i8 W, k- {2 l/ D- W( a
下列哪项不是酱油调味品的?
/ m; H7 [  U' J0 {; eA:Wasabi 日本辣根
  T9 ~0 b7 ]+ m4 Y0 U5 O3 r9 |. o+ o8 [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. ?5 s6 [% \! g. a( X$ n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:
6 {% _; z% N" K6 rA:Pasteurization  巴氏杀菌
4 m* X8 C& v9 V0 q# u+ Q. g4 V
! X$ a8 P- Y& m* A8 E64.Which of the following steps is not the correct procedure for whipping egg whites?0 V. M2 _4 ]- E( r. |4 X3 `7 e
下列哪个步骤是不是正确的蛋清搅打程序?
  u: I! T, l. b9 k4 m' J) uA:Allow to rest before use. 允许休息后方可使用。
) k6 c7 B" p6 p& `
9 u, m7 _$ W9 P5 `9 l' A4 s65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 ~3 o$ ~, b3 W0 m1 m) O& XA:56g and 63g 56克和63克0 a+ W, C3 l2 j& F3 s& v
* S5 G; `0 u9 k& g& A
66.Evaporated milk is a concentrated milk that is produced by removing
4 G! q" l, r& ~  o& ~5 K7 ^& v+ I炼乳是一种浓缩牛奶 是去除什么做的" \* T# ?( M" b5 X! h, E: ]5 W+ T
A:60% of the water 60%的水
0 i3 _5 ?0 f% l0 \  }! G( o5 C
3 W& B) j" Y, `* n0 [# ]. D3 H67.A method of cooking that transfers heat through a liquid or gas is:
" _5 c* e: |$ I9 J一种烹饪方法,通过转移液体或气体是:
) V9 b; L' ^0 W7 \5 BA:Convection 对流7 G5 d/ N" T( y# r4 }
3 H6 k& _* B2 ^, o
68.The cooking of starches is known as  烹调的淀粉被称为
' ~7 u. G( Q0 J) rA:Gelatinization 糊化
/ h7 N* m$ G9 A* R
! s5 I1 r: y) N& P& c( J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
/ ~$ Z, m+ V+ b+ {0 x; d2 cA:Braising 烤0 ?* j6 ~% f3 L% F' U
8 Q, n  I7 p' r% t; M: B; ^
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:/ x* z7 Q( G0 @; y/ p
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 E; w5 V( O0 x' D0 }0 b8 O, F
: A$ j3 H7 s8 O8 N0 l4 G; L71.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; H7 [( [2 _. M" j5 P) T
A:Fumet 原汁8 l! t3 S, u  w* R' L! \
; J- b1 @3 X" ^) I' u
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" S3 Q. o. g1 D4 ]) O5 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: T! z" o$ `% s: ?) f; B$ X
+ j& q5 {/ G, V0 `8 C
73.Which of the following is a principle not used in stock making?
9 }9 Z5 X8 v) [3 w下列哪一项不是用于制造高汤(低汤)的原则?% |- j5 }* V6 {& X
A:Start the stock in hot water.开始在热水中操作+ a- V5 E  b$ ], o

6 \; a" {% C: c: 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
8 h! _- f# Q& A! k) h- ?A:Remouillage 法语熬汤6 \+ s6 A/ g" z. ]* r$ w
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