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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。/ C' {/ k3 P7 i( _1 t# I
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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。) W' j( c7 P8 D# Z: e" {
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0 U8 S! J4 r& M# r  P9 ]( `
1.Which of the following methods should be used to determine doneness in a New York steak?7 k3 g/ J# h- c  K- |$ A3 Z
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)
) y6 ^# y. x2 W; R8 RA: pressure touch. 压力触摸
, d' C8 I- Z: |" O  g2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* g1 `  b3 r0 b6 B/ I( a3 C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  |4 q* H( T# t. i3 Z3 o4 R
A: acid  食用酸
, X4 h* D, l4 _8 ^% S+ _3.Vegetables are major sources of which of the following nutrients?8 n- Q" `. L( H0 N* ^" [: G( \% Y
蔬菜中包含的主要营养有哪些
5 Q- V" d, @  F) a* \A:vitamins and minerals. 维生素和矿物质。2 K. ]- C5 |! n! u  S8 b
4.Cauliflower is commonly served with3 {" m/ |4 E/ u
花椰菜(菜花)最常见和那种酱汁搭配
/ F6 S4 ?5 B! ?5 h+ N" Q. O  d( ZA:Mornay sauce. 奶油蛋黄沙司( n! j0 G0 O+ K  Y, ?
5.Which combinations of products are found in pie dough?
; n' A* G5 c0 A( 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??)2 M: L' h0 a+ j4 O& |( _. _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* b! ?$ \: d6 r! C: g4 G5 W: [6The French term for mussels is 法国语青口(海红)叫什么4 w# `1 k0 I) u' y" ]. c" N1 n
A:moules.法语青口,海红# X3 A8 o3 V1 E
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- @6 }) }: i3 a% H& j, d- o: B; T3 T
A:faintly fishy. 稍微有点似鱼味
' N7 ^5 t9 w) W5 R2 l* s0 }3 [0 H" v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" e9 D1 i8 i7 y* `9 w
A:2 days. 2天
! Y7 i$ g# @2 w- ^8 T9.What are the principle ingredients in ratatouille? " \/ v* Y; m. {" P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" R3 e1 n( U' {! s! Y8 OA:Zucchini, eggplant, green peppers, onions and tomatoes: H% H5 m' Q( ~5 l/ C, a' O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. e2 a$ Y) E" [4 b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ p5 M& M" \2 g8 Y1 B( {A:cook food in quantities that will be used up within 20 to 30 minutes./ t4 b* ^  ~# H7 M  V5 A6 R
大批量烹煮食物要在20到30分钟内
3 V8 k' `- ~. U9 }2 d" N% `11.What person has the authority to issue a Health Permit?
3 d; f: n% S; ]8 e# L谁有资格颁发健康证(卫生证)。1 O7 I; Z! U' b: s" Z
A:Medical Health Officer.
( N. v( ]8 z) ~6 [, J$ U5 ~医疗卫生官员。
' T- C$ e. j6 v' a1 i12.For what period of time is the health permit valid?) _4 M  [" F9 K( ?2 M& z! r5 f7 p
健康证的有效时间是多久?
% R2 s4 s# ~0 N/ b+ T& K6 KA:12 months.12个月3 t( ^# c, T! `5 \' V( ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air" [7 D: `6 O4 G- D4 ~- c- G* M
在食物和饮料准备区,通风系统换气的标准时什么
7 c* |" L8 X( y( ]2 ~- F+ ZA:08 times each hour. 每小时8次
' @  U) G( [7 b! W8 D14。The minimum temperature for manual dishwashing in the wash sink is2 z9 i  x) w- H: w$ Q* e
手工洗碗,洗碗池的水温最低多少度?
+ V! Y; S) l# y  A, IA:110 degrees F (43 degrees C). 43度
8 b' f2 A7 i8 q% v4 \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; ~% g1 M) |) Y5 L* b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& d5 I! Y3 l/ `: x+ b( T
A:180 degrees F (82 degrees C).  82度0 y, m' n& K- i, s  l" ~$ {9 _
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 _* g& U, }: T6 z: F- j6 E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), T% T- D' L1 `9 t7 n
A:en papillote.  法语自己理解
, ?# I; {5 U# i7 e5 e( t17。Wing or Club is considered a: d+ G. H5 b2 d8 [3 w7 j
翼和CLUB 被看做是一种...4 b6 E$ c2 U0 L4 M/ A
A:Bone- In Cut     带骨切: W* V4 j1 L* t/ ^, Z9 `5 ]# w. s
18。New York is considered a   纽约牛扒被看做是一种
2 g: \- N+ R- m5 M* [$ fA:Boneless Cut     无骨切- x: \. e4 _3 i) J, `9 o) z
19.In general, a court bouillon for freshwater fish will contain
; _. g" w; n, X7 O# P6 r7 k4 z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
. a: F' M( ~+ w2 _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! F6 u- {; X" y9 y- @
和做海水鱼同样数量的调味料和香料' u8 {: D, [5 @- _1 d* V, T9 M
20.Anise is very similar in flavor and appearance to
( e7 H6 f6 Y4 [' k( R7 Y八角和下面的那种原料有相同的味道8 F( t, a* d8 r  @  D+ c1 C/ i! u
A:fennel  茴香- L  Z2 l4 K. V  a% x- B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; t: ?1 l7 j7 W5 u$ @* q1 Q) v
下面那种原料更像大葱且有平面的叶子' d1 q( ]4 r( g8 M) b9 K7 R0 p
A LEEKS  似蒜葱 (这边人叫京葱)
% N- O5 w2 d) f% \) m" E22.Which of the following cutting shapes refers to a small dice
. ?/ w* q" J/ F. M- [5 P2 C下面那种刀切形状指的是很小的粒(末), p$ O- o0 N  Q$ J$ o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, K' v' k6 z/ m/ V3 X: T0 q) u5 X23.Oil is added to the water for boiling pasta in order to
1 p- z8 j0 j0 F* \$ f1 q向煮沸的pasta (意大利空心粉 )中加油是为了
6 W# W+ h& f# X. y% v& d; _A:prevent the pasta from sticking and to minimize foaming action.
8 ^9 z. d# q+ m防止面条黏合并降低发泡。; u' f! z5 k! H8 U3 w+ }2 U; Y2 y
24.Which pasta dish features pine nuts and basil?
, y  k0 _5 G! i; s3 b# S% o$ j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* L; [! R2 s  g7 i% H2 v( z' F6 EA:Pesto.一种绿色的意大利面酱 ( O" W$ p! k0 V- U& O7 T) ~
http://www.tianya.cn/techforum/content/96/563836.shtml/ S  {$ L9 a8 n; x4 j5 p; K; \

4 F% l; y& O; {% i$ K+ z! T  _25.Which of the following is a spring vegetable similar to spinach?
3 q" _  E. n) a8 [下列哪项是一个春天的蔬菜类似于菠菜?
& Y! f7 H6 a! Y4 mA:Sorrel. 酢浆草。
3 ?8 ]: Q) R, F; |& H( h7 Uhttp://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:
" ?8 m$ A, x: Z( ?+ a3 h5 {哪位厨师最早带来高水准浮夸的美食, B. T' y. n+ x; R; A5 a2 {
AAntonin Carême 人名 安东尼·卡罗美! W: q; S* F5 o$ m1 o4 Z

3 }+ [1 Q9 O0 y* U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* c$ r" U  ~  k7 ]8 T# _6 n$ |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! x! k" Y/ ?- D3 w( j
A:Cast-iron stoves         壁炉
9 ?6 `9 g$ f5 n. |3 S( d( ~8 t7 j  dhttp://www.usstove.com/products.php?id=6. T% g) y$ U  c5 k, N7 I1 |  D7 ^0 e

$ J4 K. U6 W  j$ ]# t28.The French term used to describe the roundsman, or swing cook, is:
% o. X8 z$ u5 ?* v法国术语,用来描述roundsman,或摇摆厨师是:7 N; {8 [$ g+ [9 `* L
A:Tournant   图尔南' S% j+ W) R" f! _- |( o
, z, Y, u3 A& T3 A
29.Another term for the wine steward is:# l2 k( R/ m/ `6 f% P7 U% T
葡萄酒侍酒师的另一个术语是:
' r7 H7 h0 w* y. }; e! j( IA: Sommelier 侍酒师6 @" g4 J* v; X, M/ P1 ^2 l
' X" p6 h. x* j+ O! j( ]* c' O
30.Molds, yeasts and fungi are examples of a:8 f- ~0 S; @! b2 \
霉菌,酵母菌和真菌是一个神马例子. _$ H0 y* Z" l
A:Biological hazard 生物危害
1 [; |. k- {  U( p$ @  j* i7 u) p( v0 }
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 X& ]% o5 R) h. S3 ?9 T5 \: d
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 n$ g+ x( n( t2 SA:40° and 140°F (4–60°C)     4-60度
1 y9 l, l* n! \5 J, z% Q' y4 J
1 k; p$ w9 a( n9 V, F+ l32.All bacteria need the following for survival:
6 b9 \; R& a" k* T8 e! ^所有细菌生存需要以下哪些内容:, n9 U  f0 P8 Q3 E7 i% e3 D+ R
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
3 i: T$ O$ @/ r9 Y. z# v0 m. |  S/ n% g( j4 t0 U
33.Which of the following correctly represent critical control points in a HACCP system?
- U9 W4 {0 l: M' X# |! L3 Q以下哪项正确表示了HACCP体系的关键控制点?
# u5 h) u( q5 e  b; v4 YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 d' f1 D: f; W# R" i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, x6 t0 A. ~% X+ a+ M- ^0 \) c: ]$ I& X1 s+ ~: N
34.Which of the following is not an example of a carbohydrate?5 T4 f; x- L4 [. W0 g
下列哪一个不是碳水化合物的例子?
+ H8 [! F& y- x. S  G0 kA:Essential nutrients 必需的营养物质/ q2 ^6 y% u; A) `' A$ i

) K7 x  ~; A/ D/ ?* N35.The process by which a liquid fat is made solid is called:1 Z" M5 G: U: V
液体脂肪做成固体这个过程叫什么
- j9 }* g! N' M* }5 N5 J6 fA:Hydrogenation  氢化5 g7 W6 R  w& h; I- p: i0 R

, Q7 [/ i0 l7 y0 e  l( T* x36.Which of the following is not an example of a fat substitute?+ f0 ?$ m  y" D& P, R. E$ w0 {0 K
下列哪项不是脂肪替代品的一个例子6 x* D9 v' z3 ^1 Y$ F$ M4 m0 ?
A:Acesulfame K  安赛蜜K表
3 m  m; p7 t( E# i+ d) B" K& q2 b! L8 _& U  |  J
37.Health Canada requires that a product labelled "fat free" contain:' z8 [7 t8 L; Q$ f
加拿大卫生部要求的产品标有“不含脂肪“包括:# u" i1 ?; ?" k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 O$ P$ x4 g, w) t7 o" ]6 |
/ X: ]. @  q+ S6 |1 N1 n6 ~
38.Which of the following is not a problem associated with converting recipes?; B& K' T) n% X( ^
下列哪项是不相关联的转换配方问题?2 O0 X4 y% O# T- N' ~9 p3 g
A:Unit cost 单位成本; a% y% l% Z- l+ T- F+ O
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39.The condition or cost of an item as it is purchased from the supplier is called:
4 E9 M# w4 W% k7 \3 ^从供应商采购的物品的品质或成本叫什么" e7 a0 q0 K# c  V! H* G* e
A:As-purchased cost 购买的费用+ a: H" r, M6 h' ^# t3 t
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40.The amount of stock necessary to cover operating needs between deliveries is known as:4 Y7 D% e5 \; w
在新货到来之前用于日常所求的必要库存量叫什么
- O# W9 p1 m4 u/ Q1 z5 A* B; RA:Parstock 基本日常最低库存5 t, ?$ J8 A9 d# e
! J0 s6 j+ B/ ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?) }% S+ a- h: e. _; e/ ]' b9 Z
下面那个缩写是用来表明正常库存流程?
7 k/ R7 ~6 Y/ V2 X& B  t* FA:FIFO=FIRST IN FIRST OUT 先进先出
8 F2 H) e: O1 U, i% p* h
( |* j# `8 z; h. r. b0 O42.Which of the following knives is used to turn vegetables?
/ H  {5 N: k3 k( ]下面的那把刀是用来打开蔬菜吗?. @/ N* }7 e  s+ ?; `+ L5 M
A:Bird's beak knife   鸟嘴刀
2 E, L4 H1 X  m" ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  N* z1 {* l5 _) u

& U0 B. ?  m% U0 o1 [! v43.What is an instant-read thermometer best used for?- a$ u* n; ^8 {% a
即时读温度计最好用于那方面?: a) L- |/ R7 E; E& x$ w' ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度
: b, s$ t- @* q& [8 x/ G- l8 h  |+ {' M- v6 m) s$ X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 z) ]+ @4 q4 H- q  T- z  k8 I: b
下列哪些金属材料受热均匀,通常用在铁板而且非常重/ I7 D7 i' h( N( I, D
A:Cast iron 铸铁
! n8 Z5 |& R7 Z$ c6 P4 i9 t+ x) D$ I" q2 X& j  }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 I& G* q+ g7 f" g
哪件装备下面有一个可移动的碗和一个S形叶片?1 t) \6 r4 N% W8 ]
A:Food processor 食品加工机
" \+ f: z" |- @/ K' \http://www.google.com.hk/search? ... iw=1263&bih=572
4 ], {1 h- J( K; P4 a
0 S  V% D" a7 b% a* S! y- s46.Which of the following is not a rule for knife safety?
- V% X! |0 ], n" @& ~, v/ U下列哪项不是用刀的安全规则?3 \4 |1 \0 S0 Y2 @' E& N5 y# [  T+ h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! r/ v$ ^8 p; X% ]  p, O7 Z$ @
2 e* m* x' ^+ ]9 j
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 S' {3 A' w6 }7 r& k; N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, Z2 y4 V) K) o$ m( i# u
A:RondellES
$ l3 V, |) b9 D( [% Y. shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. Y4 J" i* z) m, r5 ?/ j
1 C; J3 G0 @, X48.Which of the following is a diced cut used to garnish soups?7 L+ Q) g2 ?" s
下列哪项是切成小方块用于汤的装饰?
1 X3 u# l2 K5 u+ n4 C$ dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, o* F5 `1 D9 {+ n. |, N) P" F" }- F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 Z% w8 S7 l: {/ u9 b; _+ V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!!——
6 ^& N5 k) S! Y; nA:Gaufrette 1 ~: E% e+ l1 M  j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 B- `3 m& Q% g" smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) g+ I5 u' S5 _4 d; G  t. H0 P  A0 H
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# o$ U( l' a( |) J" M
+ [( M3 W' }% A" E& e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: G3 |3 m" c6 x9 Z* ?- j( H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)5 \) T. d3 `( [( Z, d& h/ W% H- `0 D
A:Cilantro 胡荽叶 香菜
0 a: L. i1 P* u4 p/ w6 j6 y* Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
1 @# P) _% v" m- G! w9 \ 多香果,  多香果香料是什么1 i% I  I6 v+ o7 \2 ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 ]( d7 `6 ]3 ?7 ]& u
A:A dried berry 干浆果
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3 P3 \) r& q0 _61.Which of the following are used to make a sachet d'épices?9 u! y* s. d% ^& u3 M
下列哪些是用来做香包德épices?
8 f- z$ s. ^9 Xhttp://www.sachetcatering.com/
2 L% q6 m2 x4 F# E& n& rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& [) Q6 x) j% g/ e  U! o5 r) m
; K3 z4 _4 b+ n% }' H62.Which of the following condiments are not soy based?
1 {8 W( J" K( k% o( h! `+ i. m+ ~* Q下列哪项不是酱油调味品的?* Q/ p. T- ~" p. F5 w$ n
A:Wasabi 日本辣根( Q7 M; S5 O# o0 q& [8 ~7 `" w
) D3 \5 p1 Z, h& g1 E  f
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 t/ D) H8 y+ k9 W) P  s' O
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:
7 ]+ S% r% A* I* V. CA:Pasteurization  巴氏杀菌
# R3 ^4 z$ O/ j2 T, B  g2 \9 o/ ?4 i
64.Which of the following steps is not the correct procedure for whipping egg whites?+ ^" q& s6 D8 B# l4 ]8 T2 b3 f  O
下列哪个步骤是不是正确的蛋清搅打程序?6 @/ e8 _" ~$ n4 v/ G4 x# a& b
A:Allow to rest before use. 允许休息后方可使用。( Y% x& Y) w) g6 M, ^

/ m( p4 G; R; c# \! K65.The weight of a large egg is between:一个大鸡蛋重量介于:6 Z2 y9 Z: r" e$ U1 ^4 {! \
A:56g and 63g 56克和63克$ Q7 F/ F8 E1 x# R  P
! F0 U, p8 L& P- k7 H, U$ \
66.Evaporated milk is a concentrated milk that is produced by removing- C4 w7 N  b5 F' i6 o: b6 V
炼乳是一种浓缩牛奶 是去除什么做的
( w% J+ @7 h6 r, xA:60% of the water 60%的水
; ]" ~# x2 s* Y# R, G( q
' Z9 z! Y$ I0 ]; w0 \67.A method of cooking that transfers heat through a liquid or gas is:
' B+ b  ], o. O) C  P一种烹饪方法,通过转移液体或气体是:
+ _5 G2 e; L0 Y+ b9 ZA:Convection 对流; V* R4 k: E0 D1 |9 s- I

, z9 W' L- ^/ u4 X1 o8 L& v6 {68.The cooking of starches is known as  烹调的淀粉被称为
( k9 r! c7 Z9 P. w  g5 lA:Gelatinization 糊化
( @- K# w# r* Y' Z# x, C# ~3 t7 e9 F8 w+ x. {, G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. X' L7 _6 B- U9 V
A:Braising 烤( S& i& R* q3 l  I7 C6 ]7 e$ i

9 K  @- x; C( t1 @4 S* ]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:7 \/ R4 P3 `" A+ m  Q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- J1 J/ d5 {; x# |" u9 F: Z
0 {! g9 D" ]1 y, H
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
: U+ w- x( B- H8 x0 n& [( G2 YA:Fumet 原汁! J9 ?; d$ f' X# p/ ?0 j* ?

- C+ B  Z$ ^9 s8 `6 ?' V72.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
" M* {- q9 ], ^2 K) N) D8 e* A3 cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 B* T8 S. I  B: `! f7 Z
8 V& t+ r; W- m" p2 T0 e
73.Which of the following is a principle not used in stock making?7 W+ N$ M0 Z0 v  ]% g- I9 v8 Q5 d
下列哪一项不是用于制造高汤(低汤)的原则?4 K, _( v( w2 q$ l- ^: h) D/ M
A:Start the stock in hot water.开始在热水中操作, E7 R5 ?" j2 e
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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
2 \% T7 A% Z! I/ |% {, \! l, jA:Remouillage 法语熬汤
: `5 y8 \& [0 P# _/ O6 Ohttp://www.haibao.cn/blog/post/176242.htm
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