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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。& k9 o% g' X; o. P$ n# w

9 f8 z; u4 l/ D& @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。
9 R. d2 B3 r7 E  j# h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4 j1 S8 a1 C6 J7 V
1.Which of the following methods should be used to determine doneness in a New York steak?
+ h! n8 ^* k) M0 d" {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 }2 `$ B( x+ c2 W
A: pressure touch. 压力触摸3 e! m9 I& y1 C  I$ n, g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% Y9 b# k+ `) 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9 @% Z$ D( f8 N3 o, L# r
A: acid  食用酸
4 w" \. r: Q, l( }3.Vegetables are major sources of which of the following nutrients?2 i" @6 r3 s$ @0 n4 S  _3 F6 q
蔬菜中包含的主要营养有哪些( n: W! j: W, I( n
A:vitamins and minerals. 维生素和矿物质。7 P; A& \7 c; d, J
4.Cauliflower is commonly served with
' m* |  {+ Z0 ]; L: x花椰菜(菜花)最常见和那种酱汁搭配. x, w2 F8 [% f& L- ]+ N5 ~9 j
A:Mornay sauce. 奶油蛋黄沙司
. b) S3 t' Y4 l' q5.Which combinations of products are found in pie dough?
$ H& D+ T+ i4 M! y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- k! v( |5 Y: _% M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 ~, }% G9 r7 P+ M. G
6The French term for mussels is 法国语青口(海红)叫什么
" y0 a: c6 E& `( QA:moules.法语青口,海红3 H% f! w" j1 H1 I: _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; q- ]+ M7 K# m+ r5 o  o6 dA:faintly fishy. 稍微有点似鱼味
9 A. |' F  a+ i6 Y" ?5 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& J8 _( Z0 T' Y1 H( {9 cA:2 days. 2天
! d* H$ h7 P0 m2 T% T+ E0 W( X9.What are the principle ingredients in ratatouille? , Z2 y/ ~6 r& Y' O$ m" [" e, U7 [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' `  i2 V. ]1 p8 F: R8 W" u
A:Zucchini, eggplant, green peppers, onions and tomatoes
' }' J& ?/ F! G$ k& y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), w: V1 E- [& \$ p- o# j5 Z3 s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  Q- {8 ~, d, Q# ~8 ]' T# Q& C7 j
A:cook food in quantities that will be used up within 20 to 30 minutes.2 j( L  w& O/ ?* d( P+ \$ D' V
大批量烹煮食物要在20到30分钟内
# l4 ?. B7 T2 {, r' o11.What person has the authority to issue a Health Permit?- u1 u* T/ c) r
谁有资格颁发健康证(卫生证)。% {& L# f) x( J3 `5 ~# p
A:Medical Health Officer.
$ K9 G  d+ E/ I! e5 u医疗卫生官员。
: l- Y/ F% `1 t3 L7 K12.For what period of time is the health permit valid?
+ _) a: ?: Y& q% j: N/ c+ ]8 W5 C/ q9 w健康证的有效时间是多久?
( {4 s. V4 P+ y" b& a: K6 uA:12 months.12个月( X* d5 H0 t7 B2 W1 ^! O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# o" Y2 T) D" y0 ~+ F在食物和饮料准备区,通风系统换气的标准时什么& E- K! f" G. V* v1 Z; L/ i% t0 h
A:08 times each hour. 每小时8次
/ c1 ]# i! ?  [) `' ~9 f14。The minimum temperature for manual dishwashing in the wash sink is& }1 b) T/ j* }1 s# M# k7 y  a
手工洗碗,洗碗池的水温最低多少度?
/ l4 v8 u* x8 o# w8 w- z" `* w# y. |A:110 degrees F (43 degrees C). 43度
8 N8 r/ |6 }5 x: t% o- H1 d) ^6 M15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" }; F: H- j' c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- n! l. H: n- B0 X3 G: s4 T, f; T; d
A:180 degrees F (82 degrees C).  82度
6 i5 l( t8 R7 U4 ~16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ c8 F+ d: R" d8 G6 g- C. A$ e
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& \) p3 M, A$ f6 g: f: y/ eA:en papillote.  法语自己理解, U# z/ L; x, k3 B8 _! q. |! O" }
17。Wing or Club is considered a' u: h% m0 P9 i7 ~
翼和CLUB 被看做是一种...
: X* ]% U! P# [/ y9 k0 D5 sA:Bone- In Cut     带骨切
3 r1 p7 {. D0 g' D* R18。New York is considered a   纽约牛扒被看做是一种
4 u! _; H: e0 E2 X) }  H: dA:Boneless Cut     无骨切' C2 ?* N  a; H4 n" u
19.In general, a court bouillon for freshwater fish will contain( @6 c; {9 U9 T: s! g3 I# s, ?) {
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3 w. h4 z$ Y4 G0 w4 `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 N# c! a% U; ^$ m和做海水鱼同样数量的调味料和香料
5 c/ L0 D" d4 i9 ]20.Anise is very similar in flavor and appearance to  a7 x2 _5 i+ F" g2 K
八角和下面的那种原料有相同的味道) q( u% ^. i( W; ~
A:fennel  茴香  @4 Y6 t6 k4 c% R& z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: O) W1 q) E+ ]/ i9 C7 {, Y
下面那种原料更像大葱且有平面的叶子
2 O" O( S# b& ?. b. f/ s# ]# fA LEEKS  似蒜葱 (这边人叫京葱); s8 e. n, F; O8 b9 B0 \- B. g( W( [
22.Which of the following cutting shapes refers to a small dice
; P( I& U) T& s" r( J下面那种刀切形状指的是很小的粒(末)
# Q! P7 G4 y5 J5 g6 QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* U; J4 e; p3 \* N
23.Oil is added to the water for boiling pasta in order to
" W' J' E0 _/ b8 z5 J向煮沸的pasta (意大利空心粉 )中加油是为了6 S7 f8 I& X8 g6 ]2 N: h
A:prevent the pasta from sticking and to minimize foaming action.
- ?+ [1 `  W0 D1 h8 d. Z防止面条黏合并降低发泡。
$ O* I! |" x, M4 x24.Which pasta dish features pine nuts and basil?
% X3 R) U; Q# \下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 t* N5 ?! ]& V+ O5 u! }5 H7 i) X
A:Pesto.一种绿色的意大利面酱
; d% q1 l9 W) ~' j4 I' H, Khttp://www.tianya.cn/techforum/content/96/563836.shtml
9 `- l9 g0 e- `  \- Y2 H8 b3 Q5 M; j7 c2 }( _# V4 K: V
25.Which of the following is a spring vegetable similar to spinach?
$ g. q1 F2 v1 Q' d! X% @下列哪项是一个春天的蔬菜类似于菠菜?
' C. S8 z: ^. LA:Sorrel. 酢浆草。! \- t5 k8 M+ s  [! |  A$ |
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?
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:# X/ R3 i% T0 Q# v+ J! e# f; l
哪位厨师最早带来高水准浮夸的美食
2 X. t6 j9 S8 u) E4 {6 ~AAntonin Carême 人名 安东尼·卡罗美2 x1 J7 h$ z. E# I: a. f2 q

2 t+ e/ \$ Y' l. d; e9 s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' k  W9 H  s& K' Z! a. X' ?& k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( ~( f& q. W  m+ s3 l& k. f$ c% k  u: }A:Cast-iron stoves         壁炉6 H+ S8 K, }9 q1 E
http://www.usstove.com/products.php?id=6( R1 h4 o4 z- n3 d4 D# C+ f

  y  G: m- i# o8 ~' ^28.The French term used to describe the roundsman, or swing cook, is:' U- S, C7 s" z
法国术语,用来描述roundsman,或摇摆厨师是:
  q, B$ o! [) z1 w# U; K3 aA:Tournant   图尔南
! X1 }/ A, G' y" `: Q) f
  s1 j1 m  T* Y( @, Z: z  {! ?" E29.Another term for the wine steward is:
$ O/ Y* G: K2 d" ]  `" C/ h葡萄酒侍酒师的另一个术语是:1 i4 @5 h4 M3 J9 d* z. q! R6 @
A: Sommelier 侍酒师
  K" d$ c' a8 K* x- E- l' q1 l! S. e; A& H2 f9 M# E; a$ V
30.Molds, yeasts and fungi are examples of a:
5 F, d9 n+ a& d7 V- i3 c霉菌,酵母菌和真菌是一个神马例子
) b4 V2 c; |* F+ y4 l* z. g4 R. q$ ~A:Biological hazard 生物危害* N4 u0 S. T. K8 r7 k" A$ [% n

5 l( K6 F8 I! @, m5 k* G: p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% ^1 q; T4 A# f# K' J根据加拿大食品检验局,食品的危险温度区在多少之间:
9 A5 ^, W) l. `" Y! }7 E3 t. V9 pA:40° and 140°F (4–60°C)     4-60度2 n7 C2 s% \& Y# [

" Y6 o' s2 q$ `' q% u8 g" S) t- h32.All bacteria need the following for survival:! o2 i; m1 ]6 {
所有细菌生存需要以下哪些内容:) E. L! D7 ~# G  X0 q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% o. O7 t+ ^+ \

2 W  H) U: S$ a33.Which of the following correctly represent critical control points in a HACCP system?
/ J: U8 j  l- w) ^. X4 k+ a; H" w以下哪项正确表示了HACCP体系的关键控制点?5 {' v: U: u2 |" ?) j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. R3 Q6 g5 ^  u% w食谱,接收,储存,准备,烹饪,保温,冷却,再加热
2 z. O+ O, W" M2 u  D7 G! N  e$ K9 m/ b1 a2 U
34.Which of the following is not an example of a carbohydrate?
% H" |$ `7 @# }7 X- \* G! Q: z- G下列哪一个不是碳水化合物的例子?; c5 Y8 _  q9 `! A$ x" B3 S, A/ j2 f
A:Essential nutrients 必需的营养物质
- e% U! a) K1 W& {
5 \; X0 n2 g& z35.The process by which a liquid fat is made solid is called:/ T2 s$ `9 G- x$ o
液体脂肪做成固体这个过程叫什么- V6 ]6 S0 |0 N
A:Hydrogenation  氢化, M0 _' ]; E- _3 M) B0 a
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36.Which of the following is not an example of a fat substitute?! i- q) h4 M! r+ o/ Y- ~
下列哪项不是脂肪替代品的一个例子
7 `. N: }% s) G% ?  B0 E9 yA:Acesulfame K  安赛蜜K表
8 j1 b/ v- A* p# k5 K# [% x! B' r$ \6 Y. c+ ^
37.Health Canada requires that a product labelled "fat free" contain:
5 h6 z4 t1 W& W加拿大卫生部要求的产品标有“不含脂肪“包括:
( K1 z0 R- q% m! IA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 z  @5 S. T. q0 n0 r8 r) }( [* y$ y) I
38.Which of the following is not a problem associated with converting recipes?
  d* O; ~& m- W1 Q  _/ x& F- W3 Z0 J下列哪项是不相关联的转换配方问题?
: R0 }8 B+ K) h: b. EA:Unit cost 单位成本
, ]- ~; V0 ?+ J% u  P; `' r/ `
- p7 ]. G$ w+ k( M  o39.The condition or cost of an item as it is purchased from the supplier is called:
! g2 O. D, h/ L8 b& [* S从供应商采购的物品的品质或成本叫什么/ @9 l' D* r  W) C; ?  j/ A
A:As-purchased cost 购买的费用
/ D# Q6 U% @1 d
, A) R7 {3 T: l' G1 d8 Y& \3 |' w  [40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 b. T( f2 ]- J6 L4 ~在新货到来之前用于日常所求的必要库存量叫什么7 Q! G) _5 r7 K& M
A:Parstock 基本日常最低库存
0 l# |. A8 Q: U  B/ ~) y" r8 o$ \4 _$ D9 L
41.Which of the following abbreviations is used to describe the proper rotation of stock?
- {6 h; y2 J, w下面那个缩写是用来表明正常库存流程?
; f8 R3 G1 \5 n& l7 EA:FIFO=FIRST IN FIRST OUT 先进先出: I* a# c$ ^% s' F
+ @) q5 v  \& q+ C' q
42.Which of the following knives is used to turn vegetables?& \. i! _; r7 ^6 x0 P' W" }) N0 x& m
下面的那把刀是用来打开蔬菜吗?
7 m, U, G- ^& ?7 \0 U+ L- X0 a& ~A:Bird's beak knife   鸟嘴刀: }1 E3 P: ]  e% x9 b/ t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# K" X$ d  S$ |- Y4 }
$ D9 j9 p2 n# W! H! n8 j, x/ \
43.What is an instant-read thermometer best used for?+ T+ ]; S2 u, W+ z4 o3 I* G
即时读温度计最好用于那方面?
, B; Y6 n. V% d/ I; I; KA:Checking the internal temperature of a roast 检查被考物品的内部温度
# {0 b+ k3 F) t7 F4 @  Z
: M: }* ?" |9 o* K" w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- {9 z- a0 z* v  Z2 h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
8 T  K- U' M% q6 gA:Cast iron 铸铁
7 f1 J# [; t  `/ Z4 ?5 n3 l! k+ U7 ^  \5 D9 \- c
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  o* d/ D3 k8 z5 x  h
哪件装备下面有一个可移动的碗和一个S形叶片?
& ~" r6 N+ k  d$ v/ [8 FA:Food processor 食品加工机
2 u: g) u8 w& g; e1 V: e7 Yhttp://www.google.com.hk/search? ... iw=1263&bih=572" Y, z/ |" i) i3 H1 K2 V3 Y
! d0 D' t+ X& H9 O% T3 x" [7 l
46.Which of the following is not a rule for knife safety?
) Q3 _% D) X" s% F+ E下列哪项不是用刀的安全规则?
5 T$ v6 ]5 n7 t6 |0 ^+ ?# T6 |A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. ?8 W5 g% C" H( K
/ M; Y7 n$ y4 P$ C$ ^# L' o, c* J3 l
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, ], o) p/ G8 c6 e( n! C* w  |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ P1 }8 R1 h% z" w5 eA:RondellES
3 y1 U0 g3 q# [8 @8 Z' i1 c4 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# j* U! m. h7 ?; a
3 ?2 l) n/ `9 C8 x# B/ D48.Which of the following is a diced cut used to garnish soups?. a7 A& f) l& _
下列哪项是切成小方块用于汤的装饰?. l7 w2 L0 G5 X6 L2 k) s3 @7 {" p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; y( b) f+ K" u0 `9 n3 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 A7 O, y% m  I! P3 a" Y
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!!——" C3 U' g% C" _3 n' U% `
A:Gaufrette
% x* m5 o$ w, C) d: @3 \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 O8 m: Y* S* i9 H3 p; Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ t7 p4 ?5 U: P4 f6 L1 C2 w0 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* j$ B( T+ I" T2 c
# f! g6 a% i- M9 Z* q( w
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 a3 ^, P9 Y  S9 t: 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)! B) K; ^! q* i/ G$ t% P, W
A:Cilantro 胡荽叶 香菜$ f5 M" u. P" Z7 h( j5 {0 s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 P+ U9 Q/ m. }! O  }: D

  f+ B' {* `7 `60.Allspice is made from:
( k6 ]# k4 J+ D6 x) Y 多香果,  多香果香料是什么# C6 n( `* t; i5 p, u9 ~! l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' V' Y* p0 x$ n3 B8 _; _  ?; xA:A dried berry 干浆果
1 `+ p* A$ z# q6 s; V* F
2 O- @) _& {0 Z  ^61.Which of the following are used to make a sachet d'épices?
: ^% D9 T+ m; f) x9 R$ ~( [0 ~' G下列哪些是用来做香包德épices?
6 W  i" p% @2 k1 C7 K/ Z; Y+ V5 ?http://www.sachetcatering.com/
3 G  v8 l% Y% w0 V; g6 c) j9 e7 {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. E; {4 E) x' K4 M6 m! o1 O$ O! D/ Q0 }4 T+ _7 z" \$ }. Z/ g0 `5 g
62.Which of the following condiments are not soy based?: Y1 V0 ]( k5 m% }# `
下列哪项不是酱油调味品的?& U. U0 I0 G7 H8 u. v) Q
A:Wasabi 日本辣根
1 w( W0 J( n! Q' E7 Z4 X& \
1 f( M: E) k2 e9 ]" P  f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& B7 _; y; ^" n( Y, ]0 I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' c+ K% Z* m- y8 b8 h( E; uA:Pasteurization  巴氏杀菌
5 d/ s0 h$ Z8 ]$ h2 K6 A' E; e  Y+ _8 l8 [) G& o# p' S* {- J
64.Which of the following steps is not the correct procedure for whipping egg whites?
. ]& `, q5 ?! k8 H# x$ N" W下列哪个步骤是不是正确的蛋清搅打程序?
/ p" z9 f' m, F: V! f$ Z) `A:Allow to rest before use. 允许休息后方可使用。1 z. ?$ o; c3 y

2 d/ f/ q  c8 x' Y1 ^( X4 q65.The weight of a large egg is between:一个大鸡蛋重量介于:; }3 F. n/ L, e1 t# B  W' [6 e
A:56g and 63g 56克和63克
; a/ J8 q* c; D: N' H5 J) j& t% C( @6 R2 k0 Y* `; C
66.Evaporated milk is a concentrated milk that is produced by removing
( Z) h  E9 r1 d( \) ~" v  |- x- }炼乳是一种浓缩牛奶 是去除什么做的# X4 P3 _+ F, ~  ]- l* A4 z8 d
A:60% of the water 60%的水
) q- t/ P$ ^: W: d0 p' k8 f3 t( q9 j' u5 {
67.A method of cooking that transfers heat through a liquid or gas is:
9 y: {: M0 n9 w( F% e, ~, h( |一种烹饪方法,通过转移液体或气体是:6 s% [: \+ A+ _& c7 c
A:Convection 对流
* L9 K  A# ~4 b  Z( }; ~
: I3 k, t3 R3 W! w, D/ o68.The cooking of starches is known as  烹调的淀粉被称为- \/ i6 n- |9 x% G; v* I: N2 t+ I1 m
A:Gelatinization 糊化4 d" w1 R7 {  y" Y! W+ s

/ k; E! b: t- O' A! B: r) v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 i# G1 y3 V( P7 d! k% Q3 z( |4 PA:Braising 烤, P% s& x( f7 p

3 C# o; o, o8 U70.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:$ K' M$ B, ^4 o7 f$ i+ `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  w6 V, i* l5 I3 Y1 s; M
6 x6 p" k- i5 J4 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
) w% |- T4 C- T$ U* U6 G( F/ HA:Fumet 原汁
: ?* t4 o$ M+ b, g, r4 r
6 {0 l. N5 P; H5 j1 J# b! m3 \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; H. A) S( A- l+ \: Y2 l- P7 C. E) z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 k: b8 ~" ~6 d; K: E+ g! w/ k

; W+ f. s8 {4 e) X9 g; ]73.Which of the following is a principle not used in stock making?
: E  ]4 ]1 J& k* h下列哪一项不是用于制造高汤(低汤)的原则?
1 ^$ i% O0 ]* G. J& N0 A2 o, CA:Start the stock in hot water.开始在热水中操作  L7 B( x; |8 J# Q# C# Q/ W6 W# X5 m

8 `/ c1 g* \6 b$ V. r74.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 U. {5 s- p4 C0 N
A:Remouillage 法语熬汤3 [6 R3 X' J4 J* x1 X6 Z1 R& ^
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