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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。
/ X3 W  _7 V5 d% d# h9 t- S8 `' @4 Y! x7 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。( T, t7 e$ D; ?7 f! u
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
大型搬家
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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% ]/ W/ g5 ~( w2 n% \9 {
1.Which of the following methods should be used to determine doneness in a New York steak?
# X/ P( q) y' ~( H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)9 z  }7 I$ h" w: X  S
A: pressure touch. 压力触摸
7 \# U1 {1 X' W/ [/ V' N+ t9 h; d2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ F" O! C! B0 H$ M! V
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8 c6 g2 ~7 e6 V* }
A: acid  食用酸7 ?( F8 e9 {: U% n; U; w5 d1 }
3.Vegetables are major sources of which of the following nutrients?5 h7 u7 U2 R% w% `1 y+ o
蔬菜中包含的主要营养有哪些
4 D* b  o2 h9 X* |- ^A:vitamins and minerals. 维生素和矿物质。% S* @7 G- j, s! _2 C0 g
4.Cauliflower is commonly served with  q& }: ~* o  P6 Q5 [! g  F
花椰菜(菜花)最常见和那种酱汁搭配
. m* |9 s% c' ], u% k' IA:Mornay sauce. 奶油蛋黄沙司2 e2 S" D/ O4 S4 Z/ r& |# `# X3 ~
5.Which combinations of products are found in pie dough?( l% d" i3 ^0 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??), U7 F# w$ K- {$ m$ V
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* i! f' y: W5 o5 ]$ Y+ U, Z% }
6The French term for mussels is 法国语青口(海红)叫什么; r1 P8 x; c6 W2 T# l; x
A:moules.法语青口,海红
( |$ G/ g) f6 r4 g4 E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" w  p8 r& }% F( t8 [6 Z
A:faintly fishy. 稍微有点似鱼味$ C3 w# @' T' }& G, n4 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 A- Q" M: d' ^
A:2 days. 2天
% [7 \: m, s7 I8 x$ |# D9.What are the principle ingredients in ratatouille?
4 t5 M$ {$ g+ C/ a; @4 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)0 u4 z2 d3 V5 v. V) d+ w3 ]
A:Zucchini, eggplant, green peppers, onions and tomatoes& e- N* \6 G# Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( q- R& P, m" t1 e
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 e2 B  b3 p) y( F- O8 v- {9 C
A:cook food in quantities that will be used up within 20 to 30 minutes.
% h% ]" [" b9 ]# M7 G大批量烹煮食物要在20到30分钟内' C. f; [1 R; f3 C7 y! ~! j
11.What person has the authority to issue a Health Permit?
8 Q+ m7 {5 g: o. I3 _% z2 m谁有资格颁发健康证(卫生证)。5 G/ X7 L) X: L' V
A:Medical Health Officer.
3 C0 |! W5 t, e# J- U# ?$ N医疗卫生官员。
- k  r. a+ I* a- U- U6 }  J' l12.For what period of time is the health permit valid?& T0 _- K, w+ c: j( N9 n/ |0 T9 ~
健康证的有效时间是多久?! @* Z. a3 d- K9 I, \
A:12 months.12个月* {$ J9 G2 @; d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& S% F1 `( C1 l' t( b! R. J( L
在食物和饮料准备区,通风系统换气的标准时什么: W5 V6 _* P) X2 M. I
A:08 times each hour. 每小时8次. o% m! R9 H* W  J4 x6 b6 y
14。The minimum temperature for manual dishwashing in the wash sink is
: }* X4 X4 b0 |* d5 Z* T+ {* W手工洗碗,洗碗池的水温最低多少度?" m/ \3 F% u: g% @: g
A:110 degrees F (43 degrees C). 43度
. _% x  g# W! C5 y2 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: S7 A% B0 O- W* r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 c/ [4 `8 G8 d5 Y7 ^; x
A:180 degrees F (82 degrees C).  82度
" G' H! b* L6 R8 g2 ]* E  M- O6 e16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( h2 J; _/ m) N0 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. T% ~9 _8 v9 o, {- h" aA:en papillote.  法语自己理解6 s  f, `' ?& F5 ^, q8 g- l
17。Wing or Club is considered a
  ^6 r" ~6 B4 g' n# k翼和CLUB 被看做是一种...
; C0 ~4 F- g, E# b; r# }A:Bone- In Cut     带骨切
* _; `9 g5 b1 g8 j* I7 F/ w18。New York is considered a   纽约牛扒被看做是一种# p8 {: u+ E( R9 L0 J
A:Boneless Cut     无骨切/ G1 d7 A0 r* F: B3 x$ `
19.In general, a court bouillon for freshwater fish will contain5 [& n' N9 x. n' m9 Q8 Y1 A7 }
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
' l3 ~$ E' n5 R$ ]& r# s8 H& ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. V0 P. a9 O8 v
和做海水鱼同样数量的调味料和香料2 O1 X2 P4 i( O- @
20.Anise is very similar in flavor and appearance to( t6 I& C' I7 K# Q4 t$ i2 @
八角和下面的那种原料有相同的味道6 }0 v) s" t" K" u
A:fennel  茴香- V4 }; n) \9 k. a: |: O! `8 r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 H. O7 X1 {: j/ O! p3 D, J下面那种原料更像大葱且有平面的叶子3 P- W7 F) a: p
A LEEKS  似蒜葱 (这边人叫京葱)
! Z3 e7 `* t  z; N) @22.Which of the following cutting shapes refers to a small dice
+ V- C8 }7 ^0 y* F; l下面那种刀切形状指的是很小的粒(末)
. C" ?( l  Z3 F. P5 J/ nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ L5 R1 L1 S7 Y& `3 q2 \
23.Oil is added to the water for boiling pasta in order to) F% ?4 t8 {6 f! M6 V
向煮沸的pasta (意大利空心粉 )中加油是为了
# p+ R) N: i8 v0 g3 _+ tA:prevent the pasta from sticking and to minimize foaming action.
. G: S$ U2 n7 w5 {1 ]3 N3 r0 B防止面条黏合并降低发泡。
7 \* s* o0 _; H8 z" y24.Which pasta dish features pine nuts and basil?  X" T7 ~9 s6 `9 \+ f" u" E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- O% p' j1 E5 H2 v+ l( g5 i- E
A:Pesto.一种绿色的意大利面酱 8 r4 {' s6 K6 Y
http://www.tianya.cn/techforum/content/96/563836.shtml. I4 @% o% q& u5 G9 Y5 p

, e" o2 C( }1 [0 x0 q25.Which of the following is a spring vegetable similar to spinach?
" t# G; I) \  k" H1 z, n5 X下列哪项是一个春天的蔬菜类似于菠菜?
+ U/ v1 Y0 t- F' ^3 ^A:Sorrel. 酢浆草。
+ ^) j6 H0 ]. ]5 o; j  Xhttp://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:/ q. k+ Q$ O& o% s" I
哪位厨师最早带来高水准浮夸的美食
( z$ ?( p; i& Y: NAAntonin Carême 人名 安东尼·卡罗美, N6 y) B# }# |- O0 s

& _  K$ Y" B; e' @$ x+ e% h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: F6 I' d: x7 j; \  Y! 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 。3 h) \# ?: N# z8 n
A:Cast-iron stoves         壁炉6 Z8 K3 ?, ^; b& m" J
http://www.usstove.com/products.php?id=6
# ]& j# R7 V4 ^: B3 d
/ z$ b! E. j3 p2 V28.The French term used to describe the roundsman, or swing cook, is:
- _, F# ~* }8 O* a- E0 ~法国术语,用来描述roundsman,或摇摆厨师是:
5 B! o) f$ z% _$ A. R, j6 L$ e- O. TA:Tournant   图尔南
# L, I5 n$ v% W
  ~# Z& K3 E1 `9 \7 o" c$ \29.Another term for the wine steward is:
: c, x1 L4 t4 o; Q7 `葡萄酒侍酒师的另一个术语是:
$ _6 M" F, w6 j& d: kA: Sommelier 侍酒师8 _2 W8 e8 t! ?. e1 k* M6 K

4 w/ D' p  I+ X6 W30.Molds, yeasts and fungi are examples of a:7 r( d$ A# \* i2 z! x. n5 T& G5 E
霉菌,酵母菌和真菌是一个神马例子
. `6 K8 r6 _# D8 r6 l0 k) D) `A:Biological hazard 生物危害
3 e" T( [9 I: D& y& W: O7 c
: y2 y. ]; _- @* T1 @$ Q6 ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 ]! k* J: A7 c: H$ }! I* J6 b
根据加拿大食品检验局,食品的危险温度区在多少之间:: i6 h. ~9 q$ Q/ k2 }( e
A:40° and 140°F (4–60°C)     4-60度: R6 U( j% s* z6 g: m# ~0 x

' B+ y5 z( `2 T; m0 a32.All bacteria need the following for survival:) Q9 Y+ i0 R7 U/ W/ z; \9 R
所有细菌生存需要以下哪些内容:7 v6 X0 B8 Z& g/ W/ `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  `1 k' M! K8 y# Z9 n$ Y" l

# o: k, S8 g: B4 h7 Z33.Which of the following correctly represent critical control points in a HACCP system?
" D& c  |% s4 S3 c以下哪项正确表示了HACCP体系的关键控制点?3 F" p" N4 B8 Q4 w3 o) F9 L' j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) Y$ _* A9 e- o7 ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 v9 f& N. y; ]- _- K5 ]
+ K+ c4 x1 y* Q34.Which of the following is not an example of a carbohydrate?
( @  C: x2 Z/ e' g* U) q下列哪一个不是碳水化合物的例子?7 E& b# z; Q6 n, k7 {6 P
A:Essential nutrients 必需的营养物质/ y" P, S( W: D$ i

5 W$ _: }! D" q2 a: Q- _35.The process by which a liquid fat is made solid is called:
! z; b4 y- f8 L) p* P% @液体脂肪做成固体这个过程叫什么
, k0 |5 l; U2 N5 D: z9 {/ AA:Hydrogenation  氢化
2 f. ~, j+ P  S9 k' o5 l5 \# i3 w9 N# d9 V- P
36.Which of the following is not an example of a fat substitute?9 R' g3 [, A8 l5 G( I7 d7 H
下列哪项不是脂肪替代品的一个例子* t" ^. V& q% k' ]" d
A:Acesulfame K  安赛蜜K表, c5 G, f1 q! U! h5 {
. ], {6 `+ \8 s$ i# i1 h0 E
37.Health Canada requires that a product labelled "fat free" contain:5 [- ?+ F8 i' }, Z7 `/ k
加拿大卫生部要求的产品标有“不含脂肪“包括:
) k/ ^+ N$ x% A7 GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: s& r8 Z( c: P4 @4 Q3 O2 y
6 E" M  O  A8 o38.Which of the following is not a problem associated with converting recipes?
' X7 C* u6 i$ g, u, U0 B下列哪项是不相关联的转换配方问题?
* C/ E0 j( W. L# RA:Unit cost 单位成本" u6 ]: _8 S2 w6 |
7 K0 h0 j2 p: A) Q; _
39.The condition or cost of an item as it is purchased from the supplier is called:* q1 h& @- V& D  V9 D
从供应商采购的物品的品质或成本叫什么" y2 G" e2 O5 N" p4 Z: \3 q
A:As-purchased cost 购买的费用. \0 q1 p9 Q) j8 Q2 l4 n

# N8 ~8 y2 L' R4 N0 |5 \6 `4 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
- c8 T  e, I. z0 ?- i6 j7 k在新货到来之前用于日常所求的必要库存量叫什么' N" R, R3 `0 q1 H, R+ ^8 s" A
A:Parstock 基本日常最低库存6 w0 c( U6 t  R" Z/ s6 y- N0 c

. S1 v# ?% g+ t: a41.Which of the following abbreviations is used to describe the proper rotation of stock?
* f6 e" w9 j8 B- E: \$ T) D! R( C下面那个缩写是用来表明正常库存流程?! s. \/ V' b% h+ T' ^9 }. f
A:FIFO=FIRST IN FIRST OUT 先进先出) V  I3 l) G% C2 |0 x
# s2 [6 b& f3 g, y5 ]
42.Which of the following knives is used to turn vegetables?, U9 p  _" A7 G$ [
下面的那把刀是用来打开蔬菜吗?* Q/ b- i5 f% j
A:Bird's beak knife   鸟嘴刀, @, G) S1 Q- Z: s/ b6 n. \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird  w: x: R+ L4 ?/ ], d
0 a4 ^" c" d+ v0 f: X# I
43.What is an instant-read thermometer best used for?; w: U" M0 T% A, L  A. ~- c6 a+ j
即时读温度计最好用于那方面?5 V4 d4 I7 c9 ], Q8 P/ l, ~
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 b  v% ?- p# N4 k# q8 k. G. b* x4 U2 Q' m" B( Z5 t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?3 l( u# p- {5 B, S0 z4 m+ @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 r8 ]! i4 R4 ?7 |& B( Y: ZA:Cast iron 铸铁
/ M$ }1 s. O& k; `, Q' O1 j6 ?/ ^/ ~; d4 Y( Y7 L" T( ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ A, q0 W1 X6 |) M6 R" b
哪件装备下面有一个可移动的碗和一个S形叶片?
3 d' K8 L8 M% s4 UA:Food processor 食品加工机. i& S7 r! J, ]/ r3 C; j
http://www.google.com.hk/search? ... iw=1263&bih=572+ i9 P) v( [( ^, j  N( P2 a* d0 x
$ ]: _+ _0 s* ~  U& c$ j  i
46.Which of the following is not a rule for knife safety?
# L, D/ i9 r, ]7 }% |/ z& Q3 a下列哪项不是用刀的安全规则?
4 \% j0 k" `( J$ b' v  E+ }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 a' q3 P- K4 k$ K: y+ l

0 ]4 l' D7 x9 H0 W0 R& t( \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 v3 O. O( H* B5 K8 ~1 v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 M' P4 n+ a' C( M% V% r, b
A:RondellES ( c0 f. i6 p( ^/ c  W) |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 {- q/ f4 E4 C! P
5 K7 G1 m9 z. x. \48.Which of the following is a diced cut used to garnish soups?, I* t8 D. t, k3 E1 k4 C# e
下列哪项是切成小方块用于汤的装饰?8 a: h& m' v7 W4 ?, _' D9 V
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" P( B! h2 i3 \$ r$ d4 n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: V0 m- x8 Z* e: f# a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!!——) a% h+ v( J1 P! S3 n8 N
A:Gaufrette
/ Y6 c' n! f* H$ t3 e% u& A3 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- y8 C0 Z, E- m9 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& K" j0 \7 D# `/ v5 ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 k. A& R# u$ Y, A9 C
7 I4 }' e( Q% ~5 D) W
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 P3 q9 u2 J7 ^% B8 i& b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)# }. W6 [, n& h
A:Cilantro 胡荽叶 香菜
& p" z2 K0 [; O& F8 i: o2 T5 C& Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ l/ M* A1 k7 V, f! h+ [, q1 o
! j, N2 \+ }" e) T% E0 ?) k" l$ y3 e
60.Allspice is made from:% }$ |0 x4 t6 y3 a! I
多香果,  多香果香料是什么- k$ s8 R' l, g9 `) Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: I6 I9 N3 V1 v1 a" L5 s$ Z9 n: ]& E. M5 |A:A dried berry 干浆果- ]+ b% ?+ c6 O" }" S( D
  C4 g  |% [/ e* m0 w# E! h
61.Which of the following are used to make a sachet d'épices?
: @3 U2 D! b! |. n# L$ E! Z下列哪些是用来做香包德épices?
7 |  L( G; i8 p* u% Khttp://www.sachetcatering.com/
! A( P# l2 ~) o  _/ wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! o9 o9 ?4 r0 i& t+ S3 N# F. v( x& w' F/ H* w# ^6 N- i+ M
62.Which of the following condiments are not soy based?
6 t% m9 s: L! ^& X7 Y& `下列哪项不是酱油调味品的?6 _6 g3 ~) w; k( x3 \0 v9 _/ V4 R
A:Wasabi 日本辣根: M% @1 }% c! ^4 ~" g
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 O1 N( u; R) B* r% A& ^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:
5 \+ ~+ T2 J( g& I! j( ?$ gA:Pasteurization  巴氏杀菌5 C$ q, I8 E) z0 w+ _& @

/ F- I! o* i0 F/ T5 @0 i! K64.Which of the following steps is not the correct procedure for whipping egg whites?
' ^+ `# W# K. Z! |' Z$ v5 ]$ ?下列哪个步骤是不是正确的蛋清搅打程序?# u2 _/ i. P/ C7 e8 |. h
A:Allow to rest before use. 允许休息后方可使用。
8 k1 e4 T5 u3 Z- {0 r
" s9 N( M$ q( [+ o2 [, E65.The weight of a large egg is between:一个大鸡蛋重量介于:0 h* u+ x, C# R0 @  |
A:56g and 63g 56克和63克( ~0 P( P5 C6 m

8 \2 ]/ x5 v6 \: X) \; U$ s66.Evaporated milk is a concentrated milk that is produced by removing
  S4 u" |1 y" `" u+ e+ V炼乳是一种浓缩牛奶 是去除什么做的
! ^0 h1 f4 U3 ?6 P$ D% G5 e) t9 JA:60% of the water 60%的水/ K% j/ K2 s9 k# n

4 [, z$ F$ C" w; P% e4 o; F5 |* s67.A method of cooking that transfers heat through a liquid or gas is:
5 z2 P5 z# ?1 n) F一种烹饪方法,通过转移液体或气体是:
, |3 F5 O/ [3 X/ K! Q/ I. j) uA:Convection 对流+ P1 F( M( ?9 C+ W/ O) Z* N
. e' i8 \  S& `% R6 q
68.The cooking of starches is known as  烹调的淀粉被称为
: [- E7 D' L/ f+ }* dA:Gelatinization 糊化' U, `$ O8 i; S- b, o9 n" X
4 {0 W3 P) ?# I" t! `. H
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! M" s: n$ _, m! c& qA:Braising 烤
/ P9 s" R- K# }- U$ N' G: x( x
' O- N! F( g/ T  X( v7 n% w70.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:5 I5 h. |4 W2 d: f1 i% x
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' V8 W( a; w0 V5 \( _( B1 P7 w  j* Q; o2 m* D) l
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3 \0 l3 e2 t# A2 D
A:Fumet 原汁1 Z8 [! Z7 o4 }. R# N6 M1 W; t

; \/ t0 j( E: ^+ B72.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' m" I6 f( M. W& n4 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* k& |* S: ]0 |8 _; Q  ^
, C9 M# m# `  U) l: W2 }9 [73.Which of the following is a principle not used in stock making?
" o7 p5 A4 r. o7 Q, v下列哪一项不是用于制造高汤(低汤)的原则?+ y. X  |7 B% w2 G1 {8 C! w3 L9 q
A:Start the stock in hot water.开始在热水中操作
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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
( ~" M1 G. Z8 |% d  h- AA:Remouillage 法语熬汤
# G8 q4 E) w+ \! ehttp://www.haibao.cn/blog/post/176242.htm
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