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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。
: t5 C! ~/ ~) \, e+ m* {  r5 U  w/ N. k/ c2 I
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。8 R$ R/ y, ^& C5 q  g% R
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2 }. S& r6 [) p! C& G/ ]4 c' S
1.Which of the following methods should be used to determine doneness in a New York steak?6 u8 P: g( ^4 I$ X8 Q. ?
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)# T2 M# u: R8 d5 Y) F4 d7 a8 `
A: pressure touch. 压力触摸' j7 A3 ?/ }' G2 e) {* y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! v! z/ X* T( I- C" 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
( X* B4 J7 y4 s; {1 ?3 w0 pA: acid  食用酸% z( w+ Z/ q% j( i7 T# r
3.Vegetables are major sources of which of the following nutrients?) e: x8 y3 L! @* x
蔬菜中包含的主要营养有哪些
' v  @: {1 H! V# s1 S) ?; d. ~A:vitamins and minerals. 维生素和矿物质。
9 |( N4 X5 g, g) M$ g* h4.Cauliflower is commonly served with
1 }8 t6 q& {9 J0 [7 S2 k花椰菜(菜花)最常见和那种酱汁搭配
$ p) h! s) v6 k' @# Y* b% b6 UA:Mornay sauce. 奶油蛋黄沙司4 ^1 I" Y3 D& m+ U
5.Which combinations of products are found in pie dough?
5 d' J, n% a0 u8 y( q0 O# c下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' r2 \, Y7 O4 o! h& {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! p" B1 G! R; s6The French term for mussels is 法国语青口(海红)叫什么" v! d, W  b  I; V" r
A:moules.法语青口,海红
( A" @9 c9 k! P6 O6 g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& m% T' p" A- M" _6 B, R, ~A:faintly fishy. 稍微有点似鱼味  a$ C  W; A8 y/ e! j7 F2 p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) B2 S$ ?. O3 b6 h0 L
A:2 days. 2天
* n5 M6 r& n% a" e  y9.What are the principle ingredients in ratatouille? 7 M8 I  {. K9 H" {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& Q. @: J/ `) o0 kA:Zucchini, eggplant, green peppers, onions and tomatoes
, l2 l8 a3 s  @9 j* w8 f西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( i8 m0 k! k0 e5 g* [0 m3 _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 [# I2 ~" H' r4 t, A8 @& IA:cook food in quantities that will be used up within 20 to 30 minutes.1 M3 n& d7 D; R" [
大批量烹煮食物要在20到30分钟内5 v2 {# j8 [9 ^0 `; D- y% S3 U
11.What person has the authority to issue a Health Permit?
) Y, s" V( N5 t+ c3 ?7 z谁有资格颁发健康证(卫生证)。, u5 V6 j- C6 p- @" W% X$ O" M
A:Medical Health Officer.. H! p7 J5 _( w/ h
医疗卫生官员。. M, u& j6 ^1 ^( h' r4 d$ _
12.For what period of time is the health permit valid?
& J6 f* V, |4 g$ ~7 k' Q健康证的有效时间是多久?
/ ?" M& t' H( ^7 j2 F/ [( KA:12 months.12个月  |8 U- B/ N9 _/ {$ E
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- \$ {. ^4 K3 _! Z0 y. f( _
在食物和饮料准备区,通风系统换气的标准时什么' o% A# E2 E# K) q
A:08 times each hour. 每小时8次
5 H# g  ^2 J3 E! C+ i% v14。The minimum temperature for manual dishwashing in the wash sink is( Z) Y7 Z, W- Z/ \+ L
手工洗碗,洗碗池的水温最低多少度?
! a/ k8 R( l- A* l5 ~- UA:110 degrees F (43 degrees C). 43度
7 A) C3 M8 b2 p! b6 N  \4 B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" T/ [* C) q( b3 c, _- {
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. ]% S( i# t2 `+ y. I* X7 SA:180 degrees F (82 degrees C).  82度# T. r: v9 d' R1 a$ k( C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ [  @- ?- c3 t( n( a3 o( M) S3 n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 t7 a" Z- g  D
A:en papillote.  法语自己理解
2 h8 [; m" T7 Q- P' A5 [8 i+ I4 B7 ?! d17。Wing or Club is considered a( V* h; ?  O" J. R
翼和CLUB 被看做是一种...+ P: D! j. i6 \" O: h
A:Bone- In Cut     带骨切
6 f- `9 i  Z* t& I5 I7 Y# y% h18。New York is considered a   纽约牛扒被看做是一种/ ^! M! j, a! I/ g3 s* F$ g
A:Boneless Cut     无骨切
$ J& `. z/ n5 v19.In general, a court bouillon for freshwater fish will contain, ^6 M! x1 {* x/ m& [
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
7 H/ g7 ^: ?) w" r6 f0 ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 \+ Z2 X* d: @7 V3 X6 u/ g4 f
和做海水鱼同样数量的调味料和香料
# ]" z  `( Y4 P20.Anise is very similar in flavor and appearance to
/ N  D  ]. z% T! t2 c4 v  f/ i9 p0 _1 u3 }八角和下面的那种原料有相同的味道3 z: x  W  x1 Z. {
A:fennel  茴香, C( t% T3 s3 z2 S9 r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ h* z& r: f, Q) M8 B& L' }下面那种原料更像大葱且有平面的叶子
- P- @1 T6 K, F9 O: q0 AA LEEKS  似蒜葱 (这边人叫京葱)
  w- @5 X' Z& C* Z1 h22.Which of the following cutting shapes refers to a small dice; O  y& }4 W1 @! e, {0 d4 y
下面那种刀切形状指的是很小的粒(末)
1 \/ ~! \; [2 s, g3 d) {A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 O5 B) e7 z! x( y$ r' _" ?( t23.Oil is added to the water for boiling pasta in order to: X9 I  q" O) ]6 a+ M
向煮沸的pasta (意大利空心粉 )中加油是为了5 j2 m$ u5 R2 {
A:prevent the pasta from sticking and to minimize foaming action.* Q: X' J/ c7 d0 E7 B7 y
防止面条黏合并降低发泡。. f! C) C3 A1 R- {# r/ G8 s/ V
24.Which pasta dish features pine nuts and basil?
0 U1 R" f/ l# N* d4 H: R下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! G& i, ^0 \, }! qA:Pesto.一种绿色的意大利面酱
4 b- k4 U2 d/ x7 L% P% mhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 y: N. B4 U  A8 u: z$ ?: _
: I# r% p/ n5 O4 m25.Which of the following is a spring vegetable similar to spinach?
8 y4 I$ E" ?7 G. L下列哪项是一个春天的蔬菜类似于菠菜?4 l9 t9 Z- A) ^9 ?
A:Sorrel. 酢浆草。
/ r5 _6 M: b. ~) t  o$ X4 @. E" @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?
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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:
, g1 S) U$ {2 L7 w& s$ F哪位厨师最早带来高水准浮夸的美食" Y# X. X! \6 g$ O& l* B+ Q+ j7 d
AAntonin Carême 人名 安东尼·卡罗美
9 ~+ r  S. @. g9 Q/ Y" b" ]6 ~6 F0 c4 _$ @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ s0 V4 K: l% f; |- j. m1 w
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* d# h4 D( X: ~5 y' l2 H( b, tA:Cast-iron stoves         壁炉
) T( z, E( q3 d5 H& u. R0 }http://www.usstove.com/products.php?id=6
1 ^1 g1 K# d3 f% e! J
6 N7 ?  U. P! U" y- m' l( l28.The French term used to describe the roundsman, or swing cook, is:4 h4 Z8 M* @# B0 x# |5 t2 X
法国术语,用来描述roundsman,或摇摆厨师是:
5 i' E& k1 i* j- TA:Tournant   图尔南1 O/ B% l: V) @% l8 J0 y  G  F
3 b; a! v/ T( Z9 z2 r
29.Another term for the wine steward is:+ e7 ~+ c+ M% e+ D$ _9 {
葡萄酒侍酒师的另一个术语是:  J& t; f* s: i: G& ^' [
A: Sommelier 侍酒师2 K9 E. S! {7 }6 R; {3 h) E
& a9 a+ e% ^# z2 B! h' q
30.Molds, yeasts and fungi are examples of a:
, x( @+ v1 r! }' {7 Y; n7 B霉菌,酵母菌和真菌是一个神马例子
  [9 b9 q0 i2 V2 t" b+ I5 @. GA:Biological hazard 生物危害9 J: g+ `0 K# n6 Y, h; {
* C; G) b+ ?0 h: G  {3 _
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- U- G" Q% @8 p& @
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ B( S* p9 Q0 S5 ~. yA:40° and 140°F (4–60°C)     4-60度
0 [$ e7 U4 K" J+ Y2 j! Z! l$ G% R$ {  h6 Z" r6 d/ D% K, O3 C3 M
32.All bacteria need the following for survival:' ^1 C* y/ k* A& D* ]: B* z
所有细菌生存需要以下哪些内容:
! g  U! j/ \9 F8 ?) K/ BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
" [' M/ o: G3 k& X; P& W% {! E+ `! d
; J# z, h- w! F1 V33.Which of the following correctly represent critical control points in a HACCP system?7 a* e4 F+ D* Z  y& J
以下哪项正确表示了HACCP体系的关键控制点?  g& x9 p9 b* t+ r2 q; i9 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" T9 e5 C# @0 X. C5 R0 r3 R3 s$ P食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 C/ d, w) R0 d- n: ]+ V

$ D$ Y/ F. F" Z; ~: O) g; Z34.Which of the following is not an example of a carbohydrate?
! n; x$ c5 ?7 R2 n: J$ _下列哪一个不是碳水化合物的例子?& z. U/ E6 c% b* o/ \% S
A:Essential nutrients 必需的营养物质
* f2 ~' P+ F. d& d
& V5 f. Z3 P0 I/ V7 S. [35.The process by which a liquid fat is made solid is called:
4 V  T! B6 V! U% p% t7 ], i, @液体脂肪做成固体这个过程叫什么, |. g2 `, @" p# p' e
A:Hydrogenation  氢化$ u2 _9 h$ G$ T( y) ]
7 B8 ]3 d. x* d. [! k- Y
36.Which of the following is not an example of a fat substitute?! r; }+ ?; \8 W+ {, |  U# U. E+ w8 c
下列哪项不是脂肪替代品的一个例子  C/ j  w2 ~& X. p7 c* q4 S6 D
A:Acesulfame K  安赛蜜K表
1 O/ N2 S+ _7 }8 O
  _5 y7 l1 L9 O9 b$ A9 o37.Health Canada requires that a product labelled "fat free" contain:+ x0 H- Y: l& }
加拿大卫生部要求的产品标有“不含脂肪“包括:
) l9 I) P8 l5 C% s1 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 v+ T7 y( f6 S6 b- r
5 L2 @1 z% x1 }/ \5 v- _9 \" X38.Which of the following is not a problem associated with converting recipes?) F" c( v6 s7 h1 O* A7 c
下列哪项是不相关联的转换配方问题?
/ I! W4 Z5 g9 r' W! w5 _+ ^A:Unit cost 单位成本- L; `& H7 F: s6 {# K

8 g+ F6 |" N+ X0 p5 [39.The condition or cost of an item as it is purchased from the supplier is called:, }$ q1 Y0 H2 w& G
从供应商采购的物品的品质或成本叫什么8 |0 z- n. w) z' f7 p+ B
A:As-purchased cost 购买的费用
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) Y7 s- q- F- Q9 u/ l& z9 P# U; y40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 P8 w/ Z* a9 y8 y在新货到来之前用于日常所求的必要库存量叫什么. l  J$ T1 n9 T( i2 e
A:Parstock 基本日常最低库存$ K& D. J2 l  e  `/ `, Q* ^
0 ^2 U3 K6 A4 \4 x1 c
41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 W( O* w) v4 J6 T下面那个缩写是用来表明正常库存流程?, i6 m& s+ R: m+ R( C  u
A:FIFO=FIRST IN FIRST OUT 先进先出$ G4 S! Y5 U6 X2 f% t, G1 i1 X

0 C) Z0 [6 v6 Y42.Which of the following knives is used to turn vegetables?
& a' O( X. P) `: G* [下面的那把刀是用来打开蔬菜吗?
7 E! r/ A. J+ H4 P$ h1 eA:Bird's beak knife   鸟嘴刀
8 f& L- A6 @  O- F+ _9 r: Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird! y& l0 ?6 z# P* r5 e0 V
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43.What is an instant-read thermometer best used for?
  M' ?8 B0 I& R( [- }: e4 N( G; |即时读温度计最好用于那方面?
) s7 y# B9 e2 q* a$ i! N% sA:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 t# t2 [8 h! L4 l2 _; p( D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 m6 b: k* r2 t# z0 U$ o下列哪些金属材料受热均匀,通常用在铁板而且非常重5 f$ A% x. x/ `( \
A:Cast iron 铸铁' l# o& |% Y5 D# U8 N; t2 i

+ K5 }) U# d/ s. q+ b! n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 {4 C2 r8 V6 N! `5 z0 f4 n- k
哪件装备下面有一个可移动的碗和一个S形叶片?
2 S6 W4 @: U; IA:Food processor 食品加工机
" b( x/ [9 T, Z5 ^" ~2 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572$ W! A$ V2 w3 Z6 M7 [4 E
3 u. x& w! J( T- p) o% H
46.Which of the following is not a rule for knife safety?
* v8 [0 W3 R0 `3 |- ]4 U下列哪项不是用刀的安全规则?
+ g: e" S$ w( i9 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- B4 A+ _7 X7 E

) q% i% p0 v/ ~+ h) m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, e  t  {* o" \( T" r2 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& k5 q& [% v+ b& e6 C% HA:RondellES
, |& k# j) ?% ~* L& q! K8 i) F: K1 {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 a+ q+ y3 t0 I
9 l# d: K9 H+ G8 P2 n$ z
48.Which of the following is a diced cut used to garnish soups?8 ^0 G9 l1 N* y* |7 j
下列哪项是切成小方块用于汤的装饰?$ q* Z  w: v7 L: i2 X
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ `9 P/ E& i& a8 Z0 C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  F0 m! m3 Q$ I0 s' [
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!!——* g9 O( f1 K! J$ M6 ]/ Y. B
A:Gaufrette
, f1 v3 W% h  K* \8 N1 d  _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  u7 [! N: Y  `$ }( z4 Y: b
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  h" ]+ ^! [( E' ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: p2 E- b. b4 o4 g1 m' T- h0 G

( y4 q( F+ {3 J: W* w0 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 [) W! B- p/ k: ^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)) J, ?" Z7 {- l
A:Cilantro 胡荽叶 香菜
9 D  L2 b8 ~! ]& U; n& X( w1 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 R. m5 j/ X4 u# _( t/ q7 o
+ s/ ^. M+ Q0 i
60.Allspice is made from:& F: d! H& E2 ?1 N
多香果,  多香果香料是什么5 g5 ^  k; v% q8 G( u+ _1 e1 u
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 P" h+ Z% B& K0 H. n
A:A dried berry 干浆果: I2 j! s5 ?; E6 E: Y, H% c

7 Q0 V7 ?7 `3 q5 h( X61.Which of the following are used to make a sachet d'épices?
" I! y8 G  N( p6 D& A* `% n5 M下列哪些是用来做香包德épices?
. O6 o' X# h7 v2 _/ [http://www.sachetcatering.com/" R2 N: r& C" N$ U+ Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ l  i: n7 V' n$ w* ^0 C  b4 t( H
. f/ h6 }. s- s# g. ~
62.Which of the following condiments are not soy based?
5 A, J2 N* t0 \( _" Z7 E下列哪项不是酱油调味品的?4 r. J9 Q0 c3 L8 }$ l
A:Wasabi 日本辣根0 P: w, Y7 h' G' l3 i- S3 a# g

9 v3 @7 C$ s2 I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 B  i" @2 f1 S/ ^; H0 m
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:
! D, J; R. s3 W9 M7 ^A:Pasteurization  巴氏杀菌
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, |1 y5 C* w, Y( U; _7 `- c64.Which of the following steps is not the correct procedure for whipping egg whites?. R) s7 ]8 R1 [
下列哪个步骤是不是正确的蛋清搅打程序?
3 N0 I( P! x. k: z9 _3 PA:Allow to rest before use. 允许休息后方可使用。: Z2 Y0 ^& _/ v+ N$ n( m

, e+ f, m0 N. D9 x65.The weight of a large egg is between:一个大鸡蛋重量介于:; l- G) L9 G$ E1 Z4 X% O# M: r
A:56g and 63g 56克和63克
2 U9 X2 n# x3 N- H' T1 {; Y: D' `* g0 g  _9 x
66.Evaporated milk is a concentrated milk that is produced by removing" ~" J8 \" N( g3 u( {; ^, E" y
炼乳是一种浓缩牛奶 是去除什么做的" f# m' s* w" @/ w0 a# e
A:60% of the water 60%的水: J6 @. T* L! v/ O; K4 [

$ }5 u6 G6 m2 \6 w6 @: t5 M4 X) v67.A method of cooking that transfers heat through a liquid or gas is:
1 w! h# A4 _: P" i, }$ B) a/ |一种烹饪方法,通过转移液体或气体是:- f& y9 ~- ?! p% |+ c3 @
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为, D9 t9 n9 a) G/ [
A:Gelatinization 糊化
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/ b2 U* o' @5 ~% P& U. {: L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  Z1 z: n1 I& ?' F9 J% z
A:Braising 烤
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  e$ }& Z- N7 `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:
# U9 s* r! j" L- gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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: T+ D% ?/ ?6 z1 s/ h; F4 U71.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 g& C, }  `  Q  }% jA:Fumet 原汁
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  A  E/ e# L2 E6 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
$ I" V2 [& k$ ?/ VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
4 k8 r9 G/ ~8 u+ ?
: Z& z  {2 ^2 ^" x73.Which of the following is a principle not used in stock making?6 q  R# J8 J0 ^2 C% P/ t
下列哪一项不是用于制造高汤(低汤)的原则?
" B; i( n5 R. ~; Y) SA: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- `3 R1 e) J' W7 e
A:Remouillage 法语熬汤
* C' `6 l- [: p9 z; Q, l6 _! uhttp://www.haibao.cn/blog/post/176242.htm
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