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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。, B' l  n2 q! E0 b
1 s$ _8 C6 p' x" }
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。
$ m% O- Z, ]! ]& Y' Y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6 j: ~0 J) O( B+ _3 g
1.Which of the following methods should be used to determine doneness in a New York steak?3 m9 O9 _$ G& N; A) X( `4 u3 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)
6 L7 G5 ^9 G6 C9 Z/ o+ KA: pressure touch. 压力触摸
9 \) A" L/ Q1 ^% |0 a3 O$ A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( t3 N& D: u. a4 J* C8 Q
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
$ e* U. g, |9 o9 \3 c& OA: acid  食用酸
/ G  I$ I. ~4 t& ~3.Vegetables are major sources of which of the following nutrients?  [$ y' e( A- j4 s
蔬菜中包含的主要营养有哪些
# w# h' A' _! R' H, e5 ~: K' ZA:vitamins and minerals. 维生素和矿物质。
# a% B$ E: \/ ?5 F8 T8 D4 C4.Cauliflower is commonly served with
# l& F* M+ `; v$ x9 ?花椰菜(菜花)最常见和那种酱汁搭配* }* F4 H' L, o' X( |
A:Mornay sauce. 奶油蛋黄沙司9 S# h% Q! C* k; X+ `9 L# l7 A
5.Which combinations of products are found in pie dough?
( p' a7 {# M: M6 p3 \* A下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" R( a0 g% n8 b1 Y* m( h/ L: h+ E, uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 r& j; M, s6 C0 Q( A- M! L1 y6The French term for mussels is 法国语青口(海红)叫什么
( G4 b) B9 m  r6 G. FA:moules.法语青口,海红
- o4 m0 S# F) b) D8 [1 N3 Y+ n# E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: e3 D8 k0 L' z: e3 q
A:faintly fishy. 稍微有点似鱼味" l. n' C/ v% D* Q/ @9 ~9 N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& u) O+ Y  a% i% C; O; r
A:2 days. 2天* T& M$ k' h6 n: _# F2 X
9.What are the principle ingredients in ratatouille?
! f1 u( A5 i3 ?: f% c8 M9 J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% h6 q' S! [* z% {A:Zucchini, eggplant, green peppers, onions and tomatoes* O' P  o# n) X* R: c! m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( h# G; G7 D! f' U/ h" `3 \9 P" t, a; n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) z' u/ R0 J. i( H2 U
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 f1 {7 @+ S' s$ {9 o; d大批量烹煮食物要在20到30分钟内
% t# ]# g2 d& n0 ^3 B11.What person has the authority to issue a Health Permit?
6 L. w% }) S0 \7 \; ^+ I谁有资格颁发健康证(卫生证)。
4 Q. t$ q; e$ z8 z) YA:Medical Health Officer.* ~- V4 q9 O4 a, G7 i# i
医疗卫生官员。
& i( Q4 V) [1 L, Z12.For what period of time is the health permit valid?: ], ?$ @' W9 B9 T/ ^
健康证的有效时间是多久?
. m) r) e7 B4 \# K3 d; Q- C2 kA:12 months.12个月
0 b. r# `! f, b- F$ \+ q. q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 f; N, {7 q* ^. ]4 H+ M在食物和饮料准备区,通风系统换气的标准时什么* g. {! F5 Z0 S! v# b( ]
A:08 times each hour. 每小时8次
2 N: D" k9 X# O- y- G9 [$ }14。The minimum temperature for manual dishwashing in the wash sink is, g$ k8 X0 L7 K5 I" u( n6 |
手工洗碗,洗碗池的水温最低多少度?- G2 @* S$ ~( A6 r2 j1 T
A:110 degrees F (43 degrees C). 43度
& Z/ R. F$ ]  D1 N9 T: a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 ~: i% ^7 C8 ^6 G" b6 D5 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& r7 p+ W* O8 kA:180 degrees F (82 degrees C).  82度- ]. t, h5 c! h2 M5 V4 p. J/ Y! m- n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 m2 O& O( [2 `) Z0 k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 ~, W6 R( i/ c' e$ kA:en papillote.  法语自己理解
- G. @- p, k7 ]/ Z- j8 r, X17。Wing or Club is considered a
5 v/ M2 i( k: s翼和CLUB 被看做是一种...( n0 q" r! t6 y* s
A:Bone- In Cut     带骨切9 s9 Y; p: ~+ V8 P
18。New York is considered a   纽约牛扒被看做是一种
& F+ [9 J$ M5 jA:Boneless Cut     无骨切4 l$ E3 w; u1 x4 T+ ~* |" X" T2 F. O
19.In general, a court bouillon for freshwater fish will contain
/ d, _7 N4 j; G% Z  }) ?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
* O( R/ u1 z9 U+ S9 M  {4 z. M) }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 r3 X& V2 t# P1 c和做海水鱼同样数量的调味料和香料3 c5 E" e4 I3 u0 o, r# T
20.Anise is very similar in flavor and appearance to" Y. M% [) ]/ v; _0 ^4 `  @5 o/ M
八角和下面的那种原料有相同的味道
) y9 f) `1 @* k; M6 `" L  XA:fennel  茴香
: T) r' `  X- W- c: d% U8 j4 S; @2 G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- G% J  @8 _4 m2 D下面那种原料更像大葱且有平面的叶子- ]* }) i5 F# m; J+ W; M& b9 T
A LEEKS  似蒜葱 (这边人叫京葱)7 Z) B% Z6 M9 s9 ]
22.Which of the following cutting shapes refers to a small dice! t+ l$ r. |: P/ l) O( O8 t
下面那种刀切形状指的是很小的粒(末)) {6 G3 e1 z  E$ U$ D' Z' r
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 p5 R7 z/ Y. j8 v: W. t$ j
23.Oil is added to the water for boiling pasta in order to1 t$ W# l5 L  y6 Y8 Q. o7 w
向煮沸的pasta (意大利空心粉 )中加油是为了
7 @, j8 L" @8 `) N* E9 o& vA:prevent the pasta from sticking and to minimize foaming action.
: h# k1 ^& b2 J7 G& Y4 z防止面条黏合并降低发泡。
# f8 J% c% l* f, D9 Z. u- T24.Which pasta dish features pine nuts and basil?
8 \2 \+ Y$ w3 z" A2 K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# S/ o: h4 o( A  e7 B& P+ \, y4 \A:Pesto.一种绿色的意大利面酱 1 @/ j2 {! z' r& K$ s9 }2 j
http://www.tianya.cn/techforum/content/96/563836.shtml
6 ]& \* P) [7 y+ ]: \" D) G6 S; r) m, F' I# H, S, Q  t( D
25.Which of the following is a spring vegetable similar to spinach?8 k) A5 s( j& V' J' g1 ^5 Y, A8 ^8 l
下列哪项是一个春天的蔬菜类似于菠菜?) L: R( O3 O* N& q% R' d
A:Sorrel. 酢浆草。
$ Q3 X1 j# S$ E& q2 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:
9 U. z8 n3 M0 `1 z- \哪位厨师最早带来高水准浮夸的美食; Z5 F! c4 r/ o' |" ~
AAntonin Carême 人名 安东尼·卡罗美7 b0 I$ c% r2 j( X

, B6 l. y, I% {: v5 s27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; M: |6 H4 ?- c! }2 P+ k2 f7 M; z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) Y$ V# \+ G+ n3 m9 l. H' i/ wA:Cast-iron stoves         壁炉
6 ^+ _: F+ ^& L, j4 t; g* ]http://www.usstove.com/products.php?id=6) u, h. F7 O: D; Z" y

' }" Q+ E$ h& @2 p4 w: @0 [1 g28.The French term used to describe the roundsman, or swing cook, is:) T% X7 P! b( |% u
法国术语,用来描述roundsman,或摇摆厨师是:
4 D9 w* U( N% z: g4 a9 e2 D% N: uA:Tournant   图尔南
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29.Another term for the wine steward is:6 A5 E* x. `9 P( d$ w, p7 B: x
葡萄酒侍酒师的另一个术语是:
" P5 S8 ~2 u, C' A0 F8 J6 QA: Sommelier 侍酒师0 ~6 J6 X* n# \1 Z% T' g* U

8 B$ Q+ b* d$ b! [30.Molds, yeasts and fungi are examples of a:7 @' x# M# l. ?
霉菌,酵母菌和真菌是一个神马例子; w; g+ {: M' m! x  V/ r" r7 P7 c
A:Biological hazard 生物危害) {) K. n: ]( R( v; Q/ U6 L
" I3 k; ]% ]  H% g0 v# P# R1 K
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ d  k5 F) Q8 M5 t* H( _
根据加拿大食品检验局,食品的危险温度区在多少之间:
# C1 I/ l5 Z+ V5 P" q- ?* gA:40° and 140°F (4–60°C)     4-60度
) l3 G* i5 [& a: w. B4 r! m- `' d1 @! M$ T2 Q. |7 W
32.All bacteria need the following for survival:7 L9 ]8 N2 Z7 ~& i, m1 d0 \
所有细菌生存需要以下哪些内容:
  F  W& p9 c) w4 @, g9 K& gA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
* ~% p: X* s) J1 x& I( e9 g2 R7 _  n4 Y. d$ [
33.Which of the following correctly represent critical control points in a HACCP system?
0 t( b  n/ l/ X) Y" t9 [2 ?1 E以下哪项正确表示了HACCP体系的关键控制点?' A! x0 f  n$ S/ z, _2 k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( C! X+ u9 j: C4 p2 `) m
食谱,接收,储存,准备,烹饪,保温,冷却,再加热3 f. J6 v* z8 m; d& L$ l2 K/ I
9 h, m: C! u* J/ i; X- C
34.Which of the following is not an example of a carbohydrate?& ?. @( Z/ p8 `
下列哪一个不是碳水化合物的例子?
, x2 d' r  |' G- EA:Essential nutrients 必需的营养物质( k( G$ J# V7 s- s" P
6 M; J9 W# n3 m
35.The process by which a liquid fat is made solid is called:
$ [+ b  y2 d( }# A0 R液体脂肪做成固体这个过程叫什么* o8 [. _0 H8 S7 a
A:Hydrogenation  氢化, a. `/ p$ @; x! y$ a% v' p& j7 y
/ _6 O8 z3 A' w% `; h: z$ V
36.Which of the following is not an example of a fat substitute?
+ ~) M8 l9 R8 V; v0 @下列哪项不是脂肪替代品的一个例子8 v8 \7 B, j. V3 q) P7 d& v2 t7 o; e) p
A:Acesulfame K  安赛蜜K表
1 L/ J1 A  j9 y2 |9 A9 G& T; L
" n5 k3 x" |6 [# i5 T% K6 U3 s37.Health Canada requires that a product labelled "fat free" contain:
. a7 _: O( ?* r5 m5 f加拿大卫生部要求的产品标有“不含脂肪“包括:1 {& |3 V3 g% H8 x8 t% o5 _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 D8 N4 F9 _0 A8 u+ x8 v
- W2 q: M0 F4 f' I0 D, w, l: q8 n5 j
38.Which of the following is not a problem associated with converting recipes?
4 N1 X/ Z# s. ?下列哪项是不相关联的转换配方问题?
6 \1 u6 @2 K" O! X: f* VA:Unit cost 单位成本# F8 |- J8 P* D; _4 [

. |. ]% A) W2 f: E! Y' J% B39.The condition or cost of an item as it is purchased from the supplier is called:
# S2 N7 J5 V2 t5 F" r从供应商采购的物品的品质或成本叫什么9 a) ?7 p3 D: A: U+ ]0 Q5 Y  f
A:As-purchased cost 购买的费用$ V$ N/ ~, }* O. R

& ]6 G/ m( P: K$ E1 X40.The amount of stock necessary to cover operating needs between deliveries is known as:  M& [% W* j% p# a% }1 L0 A
在新货到来之前用于日常所求的必要库存量叫什么- ^% C- p* \2 ]9 d% E2 e
A:Parstock 基本日常最低库存, s. X+ v4 a8 K. E7 i
2 I, s% {6 ?6 v6 `; s0 ]) ?
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( l- j6 k2 q. Y下面那个缩写是用来表明正常库存流程?
" ]6 i* U: _, F5 oA:FIFO=FIRST IN FIRST OUT 先进先出
8 n; |) q5 P8 S- s6 n) r8 z7 h( x' R1 t/ Q$ g5 |
42.Which of the following knives is used to turn vegetables?
! |8 E2 H. I; z' b% X下面的那把刀是用来打开蔬菜吗?
. S' x) C' A: O+ h0 |, i! MA:Bird's beak knife   鸟嘴刀
) c3 }3 l; g2 L) f* X4 n6 x6 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& d" C% W" v! }9 k+ M$ I+ z
- T  D9 `( f5 M/ I# K43.What is an instant-read thermometer best used for?
3 _' C8 w4 A* t3 @8 c, }即时读温度计最好用于那方面?8 U0 w& F! l( N% F! f
A:Checking the internal temperature of a roast 检查被考物品的内部温度( B7 D6 ]& S7 }/ ?* `" {
- Z5 ]  `$ k  X3 A0 v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 J8 @" u+ R5 ]下列哪些金属材料受热均匀,通常用在铁板而且非常重7 H4 ~+ K  Q6 c# a
A:Cast iron 铸铁
$ b: N6 b  ~4 t6 a& |! n
3 q. P/ v+ @* N/ N- |45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( _, [, ^3 o5 `* Q* a* h7 r/ ~2 P
哪件装备下面有一个可移动的碗和一个S形叶片?1 x" v% Z! \; L# P# b8 B
A:Food processor 食品加工机
" t- l' ]  G# Bhttp://www.google.com.hk/search? ... iw=1263&bih=572- P: D" C7 C6 a  L! @4 M& o

9 S/ M- l0 v& i* d4 x46.Which of the following is not a rule for knife safety?
! q$ V& @/ n% f. C) z, v下列哪项不是用刀的安全规则?
& t( H/ q, O: vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
! t! L# J6 r4 v: h' H& Y+ `* O/ C4 Y2 j  h$ k
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 d3 o/ K$ S$ _& D+ h0 g+ Q7 @把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, B  L7 D7 K3 dA:RondellES ; [9 B  O) N* l% q7 W+ u* F; z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! ]1 X, `0 @( ?, t" E6 e
# ?- E+ p0 a- \" K48.Which of the following is a diced cut used to garnish soups?' Y' J$ W' T# J6 X8 D7 \
下列哪项是切成小方块用于汤的装饰?$ l- H; v: e+ z* w2 Q+ o
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; D$ v0 W$ d! h1 E, E! R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ]  I0 @- z, \. z$ B# ?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!!——5 q( k! t6 p6 z: l# O! E  n: q  x
A:Gaufrette * T; m- M% O* F0 f' j
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 @- ]" U' i, e! D. M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ x% q8 P& Z" U/ \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: s+ B7 G  H$ Q/ A8 k- |% n9 ?( O8 q5 a

# ^" Q2 p4 t& \" K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( `6 z! [! i7 a
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)
! a) `# P% V+ P6 J# R+ JA:Cilantro 胡荽叶 香菜; I" v3 }+ Z) R! n3 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ Y5 T" U) S% N8 i- _7 V4 i" F3 |  S
60.Allspice is made from:
* k) j4 s* o) T 多香果,  多香果香料是什么
+ D0 o0 M# x2 i* u+ Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; Y9 N5 z  c+ G; i5 wA:A dried berry 干浆果
: N- Z! ~; `6 U; N: t' y; B
' ^5 o, l- u- f61.Which of the following are used to make a sachet d'épices?% F/ s6 v( M/ U$ Y' I9 e" V* W5 r
下列哪些是用来做香包德épices?( T2 a2 v3 Z" g  L
http://www.sachetcatering.com/
: C; z) p/ t2 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! g* @( }9 b  e4 r6 ^) d1 f4 ~
: u9 D; R, J# E& U% Z* i62.Which of the following condiments are not soy based?- k- |/ d) f' S, n5 ~( ]
下列哪项不是酱油调味品的?
" \# K! O! ?2 M/ T8 l) CA:Wasabi 日本辣根0 Q, k! ^1 l3 c5 n  k/ \: O
( J  W. A& @% q0 Y" L) I3 `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 k7 x/ W- ?6 ?: v3 l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:
( q+ ~* _1 l: @5 R, }$ b% s# P3 B6 MA:Pasteurization  巴氏杀菌7 ^8 a, ^9 |2 {& z

. q2 r) Q% {( N; I1 V8 b64.Which of the following steps is not the correct procedure for whipping egg whites?
+ \2 {- N0 b2 |8 C4 k* u下列哪个步骤是不是正确的蛋清搅打程序?
5 H' D; r! c" _" f' dA:Allow to rest before use. 允许休息后方可使用。0 [8 i7 Y; `, Q
* \9 G3 f; R& F9 l# H4 K. X: O  o
65.The weight of a large egg is between:一个大鸡蛋重量介于:; m' x" [. f- v4 P3 y
A:56g and 63g 56克和63克
6 G2 |- L1 T- G0 \# ^
3 Z' l& Z0 ^& c3 X% e66.Evaporated milk is a concentrated milk that is produced by removing: G6 B3 l3 U1 z& _+ K" i
炼乳是一种浓缩牛奶 是去除什么做的
# D1 a; X0 d+ K% f3 I4 Q6 {1 M# d- MA:60% of the water 60%的水. u, y* x. P; v" a- j3 O4 l

7 h( f$ m. q: P- I7 @+ u& u0 `/ C67.A method of cooking that transfers heat through a liquid or gas is:
3 b! a3 M- N- S9 y. G- W0 L. @一种烹饪方法,通过转移液体或气体是:# ?9 s' m( g. ?# T. S6 i
A:Convection 对流
7 ]4 P3 X6 A) z: ]" x3 B3 V9 z4 a
, a; t$ p0 n% P6 a/ a5 M+ x68.The cooking of starches is known as  烹调的淀粉被称为0 H0 Q1 ?; g; r; b8 u& W# l0 Q
A:Gelatinization 糊化% a5 t# `8 u- x' z+ K
/ A4 @1 e, R! U; j* S% c7 L
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ p! I4 U- R  f5 p" l1 j0 @+ f
A:Braising 烤! t; r; X7 E; d3 z+ i( C( B" |
) ~3 C9 I; M' Y" Z* |: h
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:
: s+ z- y( o6 HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ Z) O7 I1 c1 p4 N4 j9 N8 {  \$ j5 a! C. C/ c2 U/ C, l# 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
6 `+ J2 z0 g- Q7 f/ CA:Fumet 原汁
" O' A* q- E' o3 z" v% v( J/ S9 Y0 U5 o% S3 s
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2 Z: a2 t6 E" D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 G. V1 }' Q0 o
7 D' V. I+ P2 v' L73.Which of the following is a principle not used in stock making?- R1 u& g1 p' {+ u2 T) \  `
下列哪一项不是用于制造高汤(低汤)的原则?
  d6 |( J' p* ]& {- h: j/ n# YA:Start the stock in hot water.开始在热水中操作
' d" p' u: u4 i- F) y  W- I. ?$ U5 \6 T5 q2 [+ Z- H
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
" a' t$ q. |9 _9 n9 ^A:Remouillage 法语熬汤
6 F' O  W# ]& K! A# x( h% C4 ^http://www.haibao.cn/blog/post/176242.htm
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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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