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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。
: m4 k6 k5 t- }7 Z) `6 d
4 g: l& T4 X$ \' p) e& U* H4 k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。
/ z1 }* P% o  I+ i) N$ w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+ \& l9 |% ^. R9 g' \0 k  T
1.Which of the following methods should be used to determine doneness in a New York steak?
, I& x7 l2 [7 z" t- y/ H$ o; 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)
0 E/ P6 F* v' U( i+ }5 v# Y  k& \A: pressure touch. 压力触摸4 y, @. _0 \' p% P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" o" k4 m  g' }+ g# S
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/ O& V  G, M! e+ e. O6 g
A: acid  食用酸
5 o8 @: p8 J& m3.Vegetables are major sources of which of the following nutrients?
  B& S1 ]1 _8 u5 o% R- s蔬菜中包含的主要营养有哪些, t8 p9 p' `# ~5 A
A:vitamins and minerals. 维生素和矿物质。* x* h4 k) h. C2 y: @7 A8 P% k7 T$ W# P
4.Cauliflower is commonly served with1 s8 S+ X1 ^% }; X
花椰菜(菜花)最常见和那种酱汁搭配
7 r7 k' ~! z# Q) |  `, p/ C& W5 x( PA:Mornay sauce. 奶油蛋黄沙司. K$ r! r* M$ S" G$ L2 l
5.Which combinations of products are found in pie dough?
8 v: l2 i' ]0 W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ o* U1 V/ Y1 c/ F' q& o) z& l, ~
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 v( Y- I$ C- |9 N- q0 I% Q: K
6The French term for mussels is 法国语青口(海红)叫什么
$ s0 i& m! B- d1 L- g( P; ^( iA:moules.法语青口,海红' @2 v0 m( Q$ i. ]: u( a1 j  g: ^4 m: Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& o% R" v$ B5 H9 `2 z, Y( TA:faintly fishy. 稍微有点似鱼味* c8 G0 s' ~% R) F3 |3 Q4 z5 S3 j5 X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" C% [4 d- D+ B3 @) m6 z( {A:2 days. 2天0 X  B- ]' c- o* K
9.What are the principle ingredients in ratatouille?
5 Y0 I7 h! V2 Z% n) H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 D4 G; m5 E" P% C" }
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ |$ m' c2 e. l% T2 f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 g6 F' B7 h+ ^0 `* {& k: r9 h& U10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% o8 B" @/ F  Q1 G2 U
A:cook food in quantities that will be used up within 20 to 30 minutes.
- D/ r  G* T  m- y& D大批量烹煮食物要在20到30分钟内
% f/ R( e7 N+ [7 @11.What person has the authority to issue a Health Permit?" [* U8 C8 K  Y, n: j% f, V4 Q2 n* N
谁有资格颁发健康证(卫生证)。
: q% d/ d& K- fA:Medical Health Officer.
6 f9 p% H0 n) G7 \( k" e医疗卫生官员。; ~% S9 ^& |  j. @* E: W' h
12.For what period of time is the health permit valid?: d' T" y$ ?" o0 f' M# k
健康证的有效时间是多久?
6 k4 J  C. K9 U9 I. k( o% [5 S0 I8 |A:12 months.12个月
% i4 ~7 l( c9 o1 y13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" _' P2 d/ o8 n6 f. |% L" V3 L3 v% G在食物和饮料准备区,通风系统换气的标准时什么
9 F: M, V9 s" `, q& t9 l1 V) wA:08 times each hour. 每小时8次
6 y: ]: U5 f+ v( E9 D14。The minimum temperature for manual dishwashing in the wash sink is
+ X! r2 F0 A# h2 k( n手工洗碗,洗碗池的水温最低多少度?$ L, a; j9 L+ Z' w6 d) t& ?
A:110 degrees F (43 degrees C). 43度- y  W6 ^4 b! m5 ~+ ~, n, r
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  a& O1 V( ^1 S1 f, g
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' `7 P- x, {  k5 K9 ?A:180 degrees F (82 degrees C).  82度
( B6 c, c3 t3 R8 c! W16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" D  i+ `/ [+ Y4 R4 n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 `6 @$ `  j" i- L3 |A:en papillote.  法语自己理解& o( ]) p8 l; @+ u& N
17。Wing or Club is considered a
4 ~* p; H( \8 g. i# X翼和CLUB 被看做是一种...
" \# ]4 r) Z4 ~A:Bone- In Cut     带骨切( u: @" ]0 w  N+ G+ p1 q
18。New York is considered a   纽约牛扒被看做是一种
& e9 n; U# ^" T1 k4 QA:Boneless Cut     无骨切
# B. d- p' O+ }! `2 i8 Y: w19.In general, a court bouillon for freshwater fish will contain7 l( j- S- G3 y4 o
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
" R$ d5 o+ L7 R  m  O) [A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( O3 J3 H, H. v( L. x0 D  e; o和做海水鱼同样数量的调味料和香料
7 @+ Z, n, o$ z& t3 d20.Anise is very similar in flavor and appearance to$ F+ ]% i/ |; w; b" b
八角和下面的那种原料有相同的味道
% m) m1 L& z( y3 l/ mA:fennel  茴香* o0 P" P9 f0 y; e9 D# W
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) x4 B3 j4 z  k# f: ~! ]
下面那种原料更像大葱且有平面的叶子/ M8 w7 ^. F- a" X! E4 a5 J/ M
A LEEKS  似蒜葱 (这边人叫京葱)# m& |4 m( F/ f# B1 l
22.Which of the following cutting shapes refers to a small dice
/ H, X9 @7 p' @0 K. z下面那种刀切形状指的是很小的粒(末)
5 c+ U3 C' g- [# M9 c: E. e7 \! Q; T/ ?A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: e# R; u0 o& j/ B, Y6 P23.Oil is added to the water for boiling pasta in order to; N" C" H( r1 `9 d9 Z. G9 l
向煮沸的pasta (意大利空心粉 )中加油是为了4 _; S1 r, m6 e: Y- |2 J' ?
A:prevent the pasta from sticking and to minimize foaming action.. Z- V% t% j. Y( f6 q  T4 A
防止面条黏合并降低发泡。" e% ]  Q3 i+ @
24.Which pasta dish features pine nuts and basil?
$ _' X% P. C, j' n# n* q6 L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% f' w- K8 D' B' b8 J! d! |A:Pesto.一种绿色的意大利面酱 & M9 }/ p) z0 P$ ^; P4 \; Q
http://www.tianya.cn/techforum/content/96/563836.shtml
  \& e8 I4 [- I
$ q5 a  w+ q4 B) T25.Which of the following is a spring vegetable similar to spinach?
3 n, N& x3 B' b& d! T; h. O$ Z- F下列哪项是一个春天的蔬菜类似于菠菜?
, p2 \$ l) T5 i  I6 X+ _, D& `A:Sorrel. 酢浆草。# l4 @$ K" r6 w. n
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
大型搬家
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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:. U9 [  T& P; w$ y
哪位厨师最早带来高水准浮夸的美食
6 T0 D3 [$ {) Y9 W/ S$ RAAntonin Carême 人名 安东尼·卡罗美
, z4 x1 f; D2 c4 K4 x# }4 r5 F7 m2 ?1 w2 \5 N! H" O" [
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  \, m; L0 s) y$ C( D$ Q. f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 A  S& D+ l% c" o0 x
A:Cast-iron stoves         壁炉
/ X5 R% f; s) s# n/ v# A& F1 \. qhttp://www.usstove.com/products.php?id=6) t3 y( W# H9 n9 n0 K" A* b& `
. m3 s+ D! p6 Q  }) X! z$ t/ p2 E
28.The French term used to describe the roundsman, or swing cook, is:
- i5 @( B. |! |) p. H' G9 D3 ?法国术语,用来描述roundsman,或摇摆厨师是:, n  X2 V4 e  O% T- W6 I3 w
A:Tournant   图尔南) H  a* C4 x- U4 Z, D
& A6 X7 e, m# ~( L/ i
29.Another term for the wine steward is:
" k6 D( x) v6 Q) Y葡萄酒侍酒师的另一个术语是:
$ z4 ?8 o2 _% g- lA: Sommelier 侍酒师
) ]2 @' H" o5 J; W) T  c! |/ l8 j. N5 n7 x3 O
30.Molds, yeasts and fungi are examples of a:: Q  j# h, t! v* }1 k- M, ^
霉菌,酵母菌和真菌是一个神马例子
' l! Y) j& x$ ]* UA:Biological hazard 生物危害
6 }  Z; C" V+ O! b7 a( m" _* h, C: ^# v" B0 _( w5 i9 w
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 s5 ~3 X4 ]( D; m: j- l- c4 T根据加拿大食品检验局,食品的危险温度区在多少之间:
  L4 `' s4 C( mA:40° and 140°F (4–60°C)     4-60度
$ \! {% ^  |" x7 Z4 q- j& V& N) G, n% ]! W
32.All bacteria need the following for survival:
9 P% b8 b8 L+ r/ F: U所有细菌生存需要以下哪些内容:- u4 O0 Z& }: s5 Q# A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  O. O" q9 C6 q0 t

. n) V2 d6 o) b6 D4 [1 N' E5 X# g33.Which of the following correctly represent critical control points in a HACCP system?
; t% N. X( C4 p3 X8 D" B以下哪项正确表示了HACCP体系的关键控制点?& f3 [; [; k. a7 A5 B4 }5 M
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# u2 S  w5 T) M+ \8 E2 N( V1 U5 E: e; h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" K) ^1 p9 j4 F4 a9 r) R9 F* e6 H8 N8 m9 v1 q* E; ?7 P4 v
34.Which of the following is not an example of a carbohydrate?
$ E" E  T% q5 }1 ^下列哪一个不是碳水化合物的例子?
% n1 Q2 s- z& s9 C/ v5 }% vA:Essential nutrients 必需的营养物质! b+ c) t1 l/ [. J, z& ^) P
8 f  \6 }# s' I! B* F; y
35.The process by which a liquid fat is made solid is called:( n1 @# Z! |+ n+ g* H
液体脂肪做成固体这个过程叫什么
* K- u6 f, f# ^* ?; UA:Hydrogenation  氢化
1 G6 u- l6 S5 R7 x
: F* F+ N6 B5 C1 m  {) t36.Which of the following is not an example of a fat substitute?1 f. c+ ]6 h6 W$ x7 J
下列哪项不是脂肪替代品的一个例子/ v1 R" l7 y: f1 u0 X
A:Acesulfame K  安赛蜜K表3 h, {" U1 X  h# W5 x! X) `
6 @) Q6 |& k$ X
37.Health Canada requires that a product labelled "fat free" contain:
. E' ^) S3 _$ A加拿大卫生部要求的产品标有“不含脂肪“包括:) U4 N9 \& Y% T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# q7 P" U7 \% ^# P  U

: M8 e0 _: m: ^* T' L. L38.Which of the following is not a problem associated with converting recipes?/ n+ T7 ?5 [8 r5 N3 |! J- W6 J
下列哪项是不相关联的转换配方问题?
' C$ j3 t8 i. T$ ?, s" k% \A:Unit cost 单位成本
8 t+ ^2 b5 h7 h6 b9 d( p7 ?! w4 X+ J2 p' G5 K+ A7 R
39.The condition or cost of an item as it is purchased from the supplier is called:
2 u0 J1 z, F  Z& n5 i; L; T8 D从供应商采购的物品的品质或成本叫什么/ G" b0 @: w0 |
A:As-purchased cost 购买的费用
& b9 f+ I! Z: ~. ?
: p' Y1 Z- X0 w$ n40.The amount of stock necessary to cover operating needs between deliveries is known as:
: _, @  r  G6 A, y7 Y& `. ?在新货到来之前用于日常所求的必要库存量叫什么0 q3 T3 O* P4 G+ b  n3 l$ R9 t  `* T
A:Parstock 基本日常最低库存; E6 ]/ w  M7 W8 Q; s
: I- E9 {6 `/ r* X4 w! A" t
41.Which of the following abbreviations is used to describe the proper rotation of stock?) Y/ S& s0 O. h, @; E
下面那个缩写是用来表明正常库存流程?
. K" r5 J, X0 j4 g' [+ nA:FIFO=FIRST IN FIRST OUT 先进先出
1 {* V- v: S  R& p1 m; d* y( w$ q7 e8 M9 S
42.Which of the following knives is used to turn vegetables?
1 t5 T) Z& o8 r, ^. H0 f下面的那把刀是用来打开蔬菜吗?
: f# _  T. u$ sA:Bird's beak knife   鸟嘴刀
( F9 i$ K# _5 y( qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* ]3 u5 g1 o2 G2 R
6 ]$ H0 d+ i. Z1 ]43.What is an instant-read thermometer best used for?. g, V$ b8 |) J& A8 ]: Q
即时读温度计最好用于那方面?5 }0 J3 C; A3 D( c& C
A:Checking the internal temperature of a roast 检查被考物品的内部温度- L4 E% N8 Y6 L2 d# R. A

4 i. p! V/ e3 Z1 }1 A: v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ Q: p  w7 @" Z, J$ G3 p下列哪些金属材料受热均匀,通常用在铁板而且非常重
- u5 Q/ u4 w( K4 l6 ZA:Cast iron 铸铁; b" B  X1 e* V# v& @3 A
0 e0 s- N4 d8 w) ?- V3 K' h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" N3 S  L, H1 g3 p$ F* v, c8 o4 x1 H
哪件装备下面有一个可移动的碗和一个S形叶片?! O4 F" |! _% n( S5 @7 [) f) H
A:Food processor 食品加工机7 ^% t, I( R: @4 T6 {
http://www.google.com.hk/search? ... iw=1263&bih=572
: i( L5 |! ^3 V" W6 O2 h5 @
' C/ s* }2 J1 e( j+ J* I5 y7 l46.Which of the following is not a rule for knife safety?
2 \( f" X& k) u* U: g4 E下列哪项不是用刀的安全规则?
1 N( }* z& N6 Q2 ]' BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: S& o6 q  j- z9 Z
- ?1 |& ]+ b4 a' i" J: q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ f% s, f7 O# e* T6 a' v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?  C& Q$ e2 a  c: |' [# S
A:RondellES ' d, G7 X: w' r0 m! C, |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; `) H- H0 o* \( X  H. ]

, U* U6 b# W+ x7 [% n7 s48.Which of the following is a diced cut used to garnish soups?, m, ^  z/ k* e5 Q, }9 L' F$ m3 X: G
下列哪项是切成小方块用于汤的装饰?
; @) T' o$ r7 |8 \" X! G! A) z1 ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# m' ?, C7 ^5 u0 t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' v4 o1 ?. |% l5 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!!——/ X) p2 I; S2 c  ]& U- n& r
A:Gaufrette 0 R  x9 m- S) M9 ~1 N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 U1 m1 ]  e) N! j3 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 m3 b0 N) q; a) @; Z7 E0 o, K
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 Z; O8 _/ O1 u# O2 s

" b$ z7 G2 F/ n/ n( K. E  L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 l4 ]; Q! ^; X  }. y: a; c
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)2 l! }6 ?2 ?% J5 r+ h
A:Cilantro 胡荽叶 香菜, b5 `4 F5 x' O/ w3 y5 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. D! V: d: Y5 Y7 t# y. c1 U# {& q
$ s: o: J, B0 W) M$ k+ B
60.Allspice is made from:
3 s+ F# E' O8 |- G# m9 L/ G 多香果,  多香果香料是什么) T( o; }! H7 Z, M, a! K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 T- c- E# k: v/ m1 RA:A dried berry 干浆果
7 f3 A# L, h) N) N
  W5 k( W' T) m# w6 a! ]61.Which of the following are used to make a sachet d'épices?3 }+ ^" Q+ o$ j4 v1 |9 N, k5 Q" i& `
下列哪些是用来做香包德épices?7 R& e1 w" D# Q) B/ u
http://www.sachetcatering.com/; I$ V" G7 s' c0 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 `2 o. ]- Y) Q% b$ B+ a; O& d% G- F  I# \) c# H8 a3 [
62.Which of the following condiments are not soy based?
' [1 N+ h9 U6 ?! U/ [2 ~下列哪项不是酱油调味品的?
& Z$ v, h. B! A! d/ f. P8 M8 CA:Wasabi 日本辣根
, |# K+ u1 c) p$ P0 [$ {  v% V- Q7 E$ T! k. h. g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 j$ S, e! P2 n" l2 g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:+ Y9 @! ]0 U3 Y0 c1 Z
A:Pasteurization  巴氏杀菌" ]. R& m$ ~, c

: L* I: [6 z5 k- l3 _' j64.Which of the following steps is not the correct procedure for whipping egg whites?, [" x. \9 A7 `3 _* I
下列哪个步骤是不是正确的蛋清搅打程序?
7 [9 b7 e9 J  m  ~. O2 f! FA:Allow to rest before use. 允许休息后方可使用。6 P8 n  q. Z& I3 E' z: F5 S
0 f; C- _- w9 _* b1 {
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ M; D4 x, {- s! m; i$ T- cA:56g and 63g 56克和63克* h( e6 y3 k8 \2 \" Y3 X
: Y# |0 `! i. T0 D
66.Evaporated milk is a concentrated milk that is produced by removing' X' R( v! N9 T( G, |; U9 U" \7 ^
炼乳是一种浓缩牛奶 是去除什么做的6 W" M3 `, L( \) t+ {" V
A:60% of the water 60%的水! C3 [7 k8 j- n  T! \* [0 j+ I
& P! I7 U! e  K6 V$ z. F" M# _
67.A method of cooking that transfers heat through a liquid or gas is:
7 s2 w3 f; S& o; V- V# w8 X0 C一种烹饪方法,通过转移液体或气体是:6 x2 I. k1 r0 H( v' A% W+ c
A:Convection 对流
7 L& T0 u$ X  Y- |3 |; C' {) |4 i  g3 I/ S  Q8 Z
68.The cooking of starches is known as  烹调的淀粉被称为, u6 o7 m; n  n' h9 F+ o
A:Gelatinization 糊化) ~( q* [8 w5 c- X+ Z; A& T  [

& W- ]1 |( P7 z3 _4 K. V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 m( q3 P2 y* V( C+ OA:Braising 烤5 O: F8 Y  P' m. q$ t
* c6 \2 i, m% O' q
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:
; Q3 B; y! R$ ~- K1 eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" b2 j7 G' Q; p  f$ `3 v! }, F3 V3 ~* G
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' X% s8 ^& G+ h8 c7 |+ M8 o
A:Fumet 原汁9 H+ M7 P5 ]$ i8 K5 y3 i

' f# f2 Q$ @& D9 r72.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 ^9 X) O( n6 [: F) m
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) L5 m0 F) T% _3 h* b; F: A
9 P+ d8 X. \! F1 p. d) d
73.Which of the following is a principle not used in stock making?# k& L! N+ E5 S+ p$ V% A! g! n
下列哪一项不是用于制造高汤(低汤)的原则?$ S- z4 w6 h5 M. E+ ~. Z
A:Start the stock in hot water.开始在热水中操作5 h+ e) O/ c) v, _
2 ]$ J; D' B+ H/ b
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1 E* M2 g6 [, @. O3 P
A:Remouillage 法语熬汤' ]  f# t7 S+ t5 l
http://www.haibao.cn/blog/post/176242.htm
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