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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。! I# y# p4 Z' r0 t' \5 g
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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。: a% d! W- t- D, D' g
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
$ T* e7 u: v# F4 k5 v1.Which of the following methods should be used to determine doneness in a New York steak?4 J' W) w# D9 |( b( ]/ N
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)
& v2 |: j! |  rA: pressure touch. 压力触摸  {& r8 R, d/ S- V: ^6 o9 ^( a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: j& z$ u; U- p& S$ h1 k. e9 M. a! Y6 M* y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- w, S5 r# i' M( \( y1 ~+ }/ W. [
A: acid  食用酸
  W) h: p) _" C& f3.Vegetables are major sources of which of the following nutrients?1 \& z) I! {! h1 t
蔬菜中包含的主要营养有哪些2 F% R* S$ |0 B( g. f( Q5 L! k& S
A:vitamins and minerals. 维生素和矿物质。
1 g3 i+ q6 T( U3 S. ?- J* K4.Cauliflower is commonly served with
. n) N+ i' T% X% N8 \7 p花椰菜(菜花)最常见和那种酱汁搭配. B+ z8 }6 N2 y9 [& \" p
A:Mornay sauce. 奶油蛋黄沙司
4 Y; q2 H$ X% b) r( V9 p5.Which combinations of products are found in pie dough?
# M7 U3 @5 r* J, ]7 g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 G$ \% I; W5 {9 @  r  sA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% L4 g- H% D8 H/ ?4 j4 O) q+ G! H
6The French term for mussels is 法国语青口(海红)叫什么( R0 \; s' i) X! a0 l5 ^# k
A:moules.法语青口,海红
+ U# V4 G; |0 S+ ~  p3 L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) H3 r6 p0 t6 Q8 F- HA:faintly fishy. 稍微有点似鱼味$ G: N9 Q, n0 n/ Z% \3 B! h) i
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; c, X" [+ p* {8 m$ b* H1 n$ k. t7 SA:2 days. 2天
4 i& `0 ~' L: f% i9.What are the principle ingredients in ratatouille? 3 n7 [, `. C- h! [" [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& K/ W, I& F; pA:Zucchini, eggplant, green peppers, onions and tomatoes1 X6 L; e) C, @% s8 U3 o
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; _8 P) f( o3 y9 @$ J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# M3 o: Q+ \  O0 RA:cook food in quantities that will be used up within 20 to 30 minutes.  K5 A  ?5 @, v4 D: R2 p
大批量烹煮食物要在20到30分钟内' u$ v+ R+ M- v+ v# ~! M
11.What person has the authority to issue a Health Permit?
+ T. |* n' G$ t- i; g2 Y0 O谁有资格颁发健康证(卫生证)。
, v: {7 n/ N5 y! ZA:Medical Health Officer.( X3 F4 w4 k# {& I
医疗卫生官员。
" e, J# X# e7 _+ t0 G7 K6 t12.For what period of time is the health permit valid?
5 i# C) Y! V: _7 Q, p健康证的有效时间是多久?
1 {1 N+ y! O4 C) Q$ i2 k  [A:12 months.12个月
1 t0 g6 Y' a' r) j# h. A8 q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ A1 N' M# }* s& ~, p2 P) E. O在食物和饮料准备区,通风系统换气的标准时什么
: c. Q) C/ `/ i1 C7 ]! b! G0 gA:08 times each hour. 每小时8次
3 X& c+ i4 l, N3 X4 K14。The minimum temperature for manual dishwashing in the wash sink is. d- g' W- w+ R, Q# U0 N
手工洗碗,洗碗池的水温最低多少度?1 ^8 U" `3 E" F1 v0 N
A:110 degrees F (43 degrees C). 43度3 y& Q3 L$ j9 {4 Z! P( Q1 p
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 z3 a( Y. l; P( s8 r8 L( p( C3 _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少4 G" `0 u0 u1 z- L
A:180 degrees F (82 degrees C).  82度
1 a! ?8 L, K* F: o. u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& e% G9 l# {* R: N4 U( |用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 C1 o+ I! k" j# z1 Y% \0 f/ I) q7 RA:en papillote.  法语自己理解# o7 U( s, {' u4 {
17。Wing or Club is considered a1 F: `" x6 R: N+ X, B" _- T! m; P
翼和CLUB 被看做是一种...
: W9 ]6 i, C( U6 \A:Bone- In Cut     带骨切
# I+ M2 E- m/ u- u0 O* R6 o18。New York is considered a   纽约牛扒被看做是一种
9 D( G0 e- s7 t' w7 b) wA:Boneless Cut     无骨切
' F4 ^. A4 ^3 N3 {: Z! P, B19.In general, a court bouillon for freshwater fish will contain
4 L9 [% _; M8 L( r! A' ^3 w$ \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" b/ d$ I) N7 b2 b6 e" B& D
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." ]5 P4 c- l1 o4 w" h* C
和做海水鱼同样数量的调味料和香料; O; Q$ E' \" s4 [; W
20.Anise is very similar in flavor and appearance to* u1 n) f. }( L
八角和下面的那种原料有相同的味道
: [  W1 e+ r5 c$ i* WA:fennel  茴香
( W/ }: F, K, e+ h/ n' Z  r$ ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& W/ y' g" l) i0 U* [+ `
下面那种原料更像大葱且有平面的叶子
5 d/ R7 t4 ~0 t' P  [A LEEKS  似蒜葱 (这边人叫京葱)& c; ]7 J( e* Z8 i6 Z
22.Which of the following cutting shapes refers to a small dice
) b/ M0 ]2 G! c5 C下面那种刀切形状指的是很小的粒(末)4 n& n1 y$ q" X( @6 V. C7 |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 H: N9 E0 [0 q9 I& z  d
23.Oil is added to the water for boiling pasta in order to; E- A- K* R4 I- \, [5 c! \8 T
向煮沸的pasta (意大利空心粉 )中加油是为了
& Y& K4 W) a' w+ Q% N- ^A:prevent the pasta from sticking and to minimize foaming action.  h2 a( u8 T. p7 r( W$ |; P
防止面条黏合并降低发泡。
/ \- x5 r5 J' C& b! Q1 Y/ ~3 o5 L24.Which pasta dish features pine nuts and basil?
% U' E% b  Y% k* ]1 ^6 I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' x5 z/ n. k0 C4 @& Y1 PA:Pesto.一种绿色的意大利面酱
) h) [. x: Q1 d1 m. {* ohttp://www.tianya.cn/techforum/content/96/563836.shtml
. K' V# h+ l0 s6 y; D* N/ M: T2 ^! P5 V5 y4 A* R1 T4 e  n
25.Which of the following is a spring vegetable similar to spinach?
) u) b/ e# t# P* l% b下列哪项是一个春天的蔬菜类似于菠菜?0 X' L  n8 }* ^; |3 L7 ]) s; q# |
A:Sorrel. 酢浆草。
2 Y2 F; G+ |- P/ yhttp://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?
鲜花(33) 鸡蛋(0)
 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:0 O& b4 R& E8 P$ l$ a- L
哪位厨师最早带来高水准浮夸的美食
+ G' F/ ~) h4 |$ ]; g* Y9 ?AAntonin Carême 人名 安东尼·卡罗美
; Q! T# x" y3 H3 b) M+ H4 X% G
9 H" Z1 c; L5 O0 J, E, w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 U; [4 Q8 i/ F8 B0 a+ B5 {6 Y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' F3 N* q! Z' U3 gA:Cast-iron stoves         壁炉/ E# H  c+ h% w) g7 c6 c
http://www.usstove.com/products.php?id=6
+ H. Z5 b+ d  e) a/ W; u  B7 L* Q; y# c" C/ b+ H; b7 D
28.The French term used to describe the roundsman, or swing cook, is:4 j# ~" M2 l+ j
法国术语,用来描述roundsman,或摇摆厨师是:
0 p, p& y9 U! r! z" Q5 K: A# q- ^A:Tournant   图尔南
2 g6 n, w4 F5 Q* o8 ]
; _" c1 }4 P& p2 ^* a0 Y. I) j29.Another term for the wine steward is:$ k$ D. o/ i: R" `1 b9 y5 H
葡萄酒侍酒师的另一个术语是:! W3 q: S( I5 f% Y2 f) ^4 L
A: Sommelier 侍酒师
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4 C" _- P5 @! o$ D" I% l30.Molds, yeasts and fungi are examples of a:" B  x' S! j; h0 }
霉菌,酵母菌和真菌是一个神马例子
7 r# N3 g6 X$ l& i3 V: J9 SA:Biological hazard 生物危害/ f3 _, ?0 ]" G5 h5 |
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 T  r: p3 a) x4 K根据加拿大食品检验局,食品的危险温度区在多少之间:3 F+ I3 k+ {6 k5 m# w: U: ?
A:40° and 140°F (4–60°C)     4-60度- t  [, \3 o8 l% B" Z% a& T
6 @& Y/ a* Q; I* Z) m1 z9 }7 e
32.All bacteria need the following for survival:
6 @0 @8 }5 [. m: P( z6 l' F所有细菌生存需要以下哪些内容:# c% `5 m2 K8 s# A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; |$ q3 |: A+ b8 F: A" P
2 A' m" u8 M. u3 _% ?3 m3 m
33.Which of the following correctly represent critical control points in a HACCP system?
; M4 i- }' s" C以下哪项正确表示了HACCP体系的关键控制点?
1 A: @+ `( ]( FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 j8 x5 y7 T! J, Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% i: q% o* n( W# W7 ^) U, e
& [3 H, `8 l* N( H7 I) W34.Which of the following is not an example of a carbohydrate?
$ i& j  R$ Y7 i! q: m3 H# u+ A/ r下列哪一个不是碳水化合物的例子?( J$ ]3 i7 E9 q$ V
A:Essential nutrients 必需的营养物质
7 u' h4 e6 J( a' @3 a% n4 T+ C( g. E& K( P4 ?0 f  Z$ L) O# u1 z  ]  Q
35.The process by which a liquid fat is made solid is called:
- n$ {' a& B& C" z4 I+ V9 X液体脂肪做成固体这个过程叫什么$ {, Q% \( {9 k, a2 e! _! T
A:Hydrogenation  氢化
  \# i2 g. \, T' E" e: N/ l3 J5 a, }8 H5 ]
36.Which of the following is not an example of a fat substitute?
; d+ e8 X& Q1 |) X3 v9 h1 U下列哪项不是脂肪替代品的一个例子9 d! |% v5 K1 h& d, `% o# J
A:Acesulfame K  安赛蜜K表
4 w, \. V7 Z2 S4 R2 A8 {1 e+ L) O' G1 Y6 m, m# C( \) r7 G9 E
37.Health Canada requires that a product labelled "fat free" contain:6 ~* t. A* ^* s; ^: l2 O; `% {. n# y
加拿大卫生部要求的产品标有“不含脂肪“包括:; W7 Y# t, i% K1 R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?5 M* G2 _6 ?: ?$ v0 `0 i
下列哪项是不相关联的转换配方问题?) L  M& d% ?4 g/ l0 @  w  w
A:Unit cost 单位成本8 q  |" i: M5 Q* T4 q" @+ E! j: }4 I
6 J7 m0 s% E8 q! w' t
39.The condition or cost of an item as it is purchased from the supplier is called:% ?8 }- P- X1 |4 x2 d; ]& c$ b
从供应商采购的物品的品质或成本叫什么( |/ ]3 }  Z% e3 a! [( r% f- X3 U
A:As-purchased cost 购买的费用2 m$ d5 V3 `" {# A
+ c+ L! S! B5 j: ?* ?7 y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; ]7 t' w- l7 v  E" @0 ]" n+ i在新货到来之前用于日常所求的必要库存量叫什么' e, D" F; x2 [- F- d5 w
A:Parstock 基本日常最低库存
* o3 C* q2 W& ?' y) p3 k1 T6 N  Q# b) r# F7 T7 ?- d
41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 h0 R# Q8 z% m: i- ~' l/ U+ a2 B下面那个缩写是用来表明正常库存流程?% }* O2 `. A, r( ^5 r
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 S7 @& j" c3 W5 x42.Which of the following knives is used to turn vegetables?
$ H! _4 d# A! N& N0 C: }+ L下面的那把刀是用来打开蔬菜吗?' [( g. l( m& s
A:Bird's beak knife   鸟嘴刀
' \$ L& p) _$ h7 x- u% K* @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
  d4 C4 F/ G) V$ ^3 `1 J/ o即时读温度计最好用于那方面?
- O9 n2 I& f! J! JA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; y" |2 b; g9 p$ x2 H9 K, Z+ N
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 J: P) ?' G' [5 `5 T8 l4 c
A:Cast iron 铸铁
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  U& `8 ^! f& V" c( F% T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- d2 @9 k+ b, q. D. r. c哪件装备下面有一个可移动的碗和一个S形叶片?
8 k7 B; i) k1 r8 rA:Food processor 食品加工机0 V4 A6 T5 F9 S) z
http://www.google.com.hk/search? ... iw=1263&bih=572
# E* W7 Q" i/ }, H- M0 U  P# {: h
. }1 V% K9 ]8 K46.Which of the following is not a rule for knife safety?; w; r( q4 `0 D3 y4 G: q' C3 ]/ p
下列哪项不是用刀的安全规则?
3 F7 o2 u9 s8 ]- MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- g- s5 ]6 d+ [- v1 \

$ w- D$ l3 G' h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 F$ |" y; S, S# c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 f8 V# u8 ~8 w$ Y
A:RondellES $ o, F1 V& y8 [4 g+ p1 U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% f1 H' B3 d( Z" ~& q& r
8 b' |" D" _' V3 i& W48.Which of the following is a diced cut used to garnish soups?
: g0 f: q6 |/ E/ }下列哪项是切成小方块用于汤的装饰?
; r' `: k. s7 F! p7 @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ h2 P0 P+ c- p5 C- i/ Y) V; E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  d; m" K" I# d* d1 x' _5 M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) v; r8 K+ c' D% z0 M' IA:Gaufrette
2 J0 T; s2 }; i" x$ i/ wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 S+ `6 a1 `  N* g: l' G3 l! ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572' l# y) i" J, L, Q( F. r0 _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  a! `' b& ?3 n( o' _  h* P( a
& O( W0 {' y0 v0 k3 \; v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 _6 c- k- ]5 n5 V3 U6 v6 F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)
$ w+ B) k2 ~+ R' |# m. b/ aA:Cilantro 胡荽叶 香菜) Y! S- @& N( \# `* f) d. z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ A' \3 r- F# {1 T) P) E& R0 g& C
多香果,  多香果香料是什么& V" q+ o: X6 g" D4 y' m. x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- T5 G4 f5 v% `  o3 lA:A dried berry 干浆果
& d7 r5 y( p% C+ M, c0 u8 B' @- O( q9 S2 t0 ~" _+ b
61.Which of the following are used to make a sachet d'épices?/ V( e4 O! M* @9 o( _6 s$ ~  x
下列哪些是用来做香包德épices?
; d- L5 q4 o) w5 x0 ~8 E* \& ^http://www.sachetcatering.com/
. J9 b" Y. \& y5 j& J- G5 u' {9 R. s, hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! O0 n3 U" T: o& r( S
% h! [# c: w5 f9 P- l3 a
62.Which of the following condiments are not soy based?
$ J& s8 _) G. C0 Y( o* j下列哪项不是酱油调味品的?( C, u9 n4 i; V: R: B0 Y/ {
A:Wasabi 日本辣根9 D* L8 E" c0 l: e$ m+ I
3 S6 n; w! d& q# ^0 O+ T3 v4 D, R! k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( j7 b" \( k- q# ^1 |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:# h, A$ o* G8 D' ~5 x
A:Pasteurization  巴氏杀菌: C: W( H4 m. C

" G+ Q- h* V6 m64.Which of the following steps is not the correct procedure for whipping egg whites?
4 E# {: Q) E- @' O下列哪个步骤是不是正确的蛋清搅打程序?% w5 k/ R# E" a/ Q1 L
A:Allow to rest before use. 允许休息后方可使用。& d8 g. t; B+ }8 O- L3 w6 C7 x
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 F# S7 }0 t3 {: C" f$ [A:56g and 63g 56克和63克+ r' B3 h) ^8 {+ z4 S9 \1 P

9 S8 w3 P% A9 N6 G$ E* A66.Evaporated milk is a concentrated milk that is produced by removing0 B+ r& K7 T3 @
炼乳是一种浓缩牛奶 是去除什么做的
  m2 r8 M: P- }: v) b4 g; _8 o, DA:60% of the water 60%的水: ^6 O4 C5 }0 c  v4 i3 }7 J# g
3 M/ [9 F6 g% m: m
67.A method of cooking that transfers heat through a liquid or gas is:% f9 J9 v/ o! `% Y
一种烹饪方法,通过转移液体或气体是:
5 v: o, b0 V! |- t" IA:Convection 对流: f: ^' x% ~4 |7 R7 ?' L
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68.The cooking of starches is known as  烹调的淀粉被称为
9 Z) i3 O* u) F, `1 @6 q4 F& yA:Gelatinization 糊化8 w9 z& U! U4 }  v- a. c2 i4 ~6 S1 h, x

' K+ y$ [! t, q( F# I3 X! g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- }- e, M2 f+ P& MA:Braising 烤; ~" L" G0 |. @5 p! a1 X

- X4 y5 Y$ [' a70.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:
2 B1 O) N; [% z, t; E2 R( PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 N) P/ f9 B% |" u* a# ~& I- \

& g+ U( |# l  {* t$ K( B' L7 o. V( C71.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5 y8 W; M4 A8 V( n, L
A:Fumet 原汁
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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) h9 F5 @$ I9 h+ c( n( S8 F9 y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 w: f7 X8 D  Q4 Q( q6 F! j
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73.Which of the following is a principle not used in stock making?. G+ D( L2 h, {0 P* p
下列哪一项不是用于制造高汤(低汤)的原则?! \, q4 x) L1 z$ P
A:Start the stock in hot water.开始在热水中操作' E/ O) k1 p" E- N( q" g1 P* R
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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
$ M8 K. ]1 x) S7 G# i% R( E6 rA:Remouillage 法语熬汤8 H" S+ A4 `- p9 q. ~
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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