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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。  S; }5 q8 F: H( F- _2 _& O0 e
* J6 K( g, E8 X5 B% Q, w
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。! c& a& F) z7 x* C8 o- {
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
/ e6 F! _/ g  w# r9 h; C1 j2 Q6 P1.Which of the following methods should be used to determine doneness in a New York steak?$ X* V8 a; ^; H6 h: [, k# l" h( G
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)
/ H3 _4 Q! S; I' A8 N. ?A: pressure touch. 压力触摸
; F' \' s) `6 b5 Y0 S" R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) ?2 I. O3 M: k" U( W6 E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/ q& z! s- @4 l' y
A: acid  食用酸: O- O$ Q( j* x  H3 G2 m8 |
3.Vegetables are major sources of which of the following nutrients?
6 ]$ y9 p+ @. n蔬菜中包含的主要营养有哪些
( F1 [' p" Y% X6 {# `- y0 x& bA:vitamins and minerals. 维生素和矿物质。
0 x  w7 M2 l+ b" e: h; e4.Cauliflower is commonly served with' a6 l, d1 h- B9 `$ O
花椰菜(菜花)最常见和那种酱汁搭配: V, d  s% P: o( H1 [6 G5 i
A:Mornay sauce. 奶油蛋黄沙司, n5 B: w6 E# I3 m" z- O
5.Which combinations of products are found in pie dough?) f  v* p  T6 Y4 ?5 e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 z4 G( q4 c3 E. `$ _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 Y: Q; G; C4 [3 ~, F( P5 I
6The French term for mussels is 法国语青口(海红)叫什么
% I. N: \8 P* v# A" KA:moules.法语青口,海红* ^8 n! L( ~, j% H& c" m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 W% n% ]7 _- c. A
A:faintly fishy. 稍微有点似鱼味
$ l, U5 F2 D3 g3 y* C9 C) l8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) T8 }* O& W  g. t" v6 E6 \
A:2 days. 2天
' ]- V6 }2 D* p3 c; a9 p% o, v/ H* P3 B9.What are the principle ingredients in ratatouille? 6 ~# s# ~9 D" i
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 V3 e: R9 y/ _1 J; P( ]) v
A:Zucchini, eggplant, green peppers, onions and tomatoes9 c" n! S: c- ^! p6 V& n9 O  ^8 Q$ |* [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 {# b& k  I4 ?' q: Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 R& I( X* u% \* Y, ]* E) xA:cook food in quantities that will be used up within 20 to 30 minutes.) D. Y  `. F# o/ e( K6 k) U8 e
大批量烹煮食物要在20到30分钟内0 c# f$ ]7 g" W9 H. t2 K/ k
11.What person has the authority to issue a Health Permit?9 M/ i7 K2 w' r' L- i' w9 _
谁有资格颁发健康证(卫生证)。
& N) c( z. Q2 e* o3 c5 nA:Medical Health Officer.
8 L( @8 J" @7 l4 ^8 H7 y2 P1 j医疗卫生官员。
& }: ~( j3 t5 v* ~* N$ \12.For what period of time is the health permit valid?
$ s) Y6 q! M+ y7 |6 _健康证的有效时间是多久?
" H" W7 h. \! k1 W+ ^1 jA:12 months.12个月- }1 `: B: P+ e& o5 o# z: X% A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 H% o; n- I+ G7 l( y在食物和饮料准备区,通风系统换气的标准时什么
" k' M7 @" I: y6 S8 t* x  NA:08 times each hour. 每小时8次' _$ F/ y4 R; P9 o; F
14。The minimum temperature for manual dishwashing in the wash sink is4 T9 n' m6 ~; ?  F
手工洗碗,洗碗池的水温最低多少度?
& H$ J  A& B  o) h! z; {A:110 degrees F (43 degrees C). 43度
: C8 c8 o& M3 o9 `  M3 {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" H5 B( r. M' J4 x. [" K$ x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 q+ L8 m+ r, d  i1 V) A: B3 @A:180 degrees F (82 degrees C).  82度2 j# Z) m7 ~1 k$ T0 O8 A/ M8 G
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 J" m6 `6 g4 q, s: t5 ^% z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( v+ y( i7 ^2 E! e7 ?) n* n3 `3 YA:en papillote.  法语自己理解
! N, c4 M2 \' Y9 t  E) n17。Wing or Club is considered a" {, [  l! n' m5 O. w7 A
翼和CLUB 被看做是一种...$ C! h) \+ I  }* m+ C9 r( \' H2 f
A:Bone- In Cut     带骨切
! k, p! ?: Y7 N& V5 \! F& G18。New York is considered a   纽约牛扒被看做是一种
# T& G  n# y" X/ y3 cA:Boneless Cut     无骨切
3 P; l+ a" W: K1 C9 B* ?" d  y19.In general, a court bouillon for freshwater fish will contain' Q3 ]( f* R8 z* ^' i0 T" |
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' T! y) D  N+ w! h8 V8 e7 `; }/ ~3 K
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 L' @% }' k+ P6 t2 c) z& N和做海水鱼同样数量的调味料和香料- Y4 c/ g: Q8 L; u
20.Anise is very similar in flavor and appearance to
- t& j# s7 I1 `1 J) {. ]八角和下面的那种原料有相同的味道9 Z7 ?6 l0 V6 U
A:fennel  茴香
' v3 W0 B* D5 h  {) Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  v' G: \! [) O# e9 B" B下面那种原料更像大葱且有平面的叶子
) U: u% m  M& i, U. nA LEEKS  似蒜葱 (这边人叫京葱)  Q+ U% o) s, q0 i" a5 N
22.Which of the following cutting shapes refers to a small dice
9 B2 c5 m- C" S4 V3 \9 _6 X. W( k8 }下面那种刀切形状指的是很小的粒(末)
4 j6 l4 O5 M* U- c3 R" XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 y& l7 g. t/ C" g! t& U$ \
23.Oil is added to the water for boiling pasta in order to# ]: W, N8 `7 h+ X9 W. _) B
向煮沸的pasta (意大利空心粉 )中加油是为了) H) R5 u& A' Y4 k- g
A:prevent the pasta from sticking and to minimize foaming action.
0 E0 R$ N- T2 J9 m7 N1 C& V防止面条黏合并降低发泡。- ]0 o* @$ K% A, m8 [
24.Which pasta dish features pine nuts and basil?$ B; r- |5 a4 U$ a7 k0 R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 ~, \! }+ b9 D
A:Pesto.一种绿色的意大利面酱
% \  l$ K- y0 h7 k5 f& ^http://www.tianya.cn/techforum/content/96/563836.shtml+ `7 y. k& i$ Z* t3 S: _  t

) o2 ^( T. a8 x/ s0 ]( j25.Which of the following is a spring vegetable similar to spinach?( e. f- k: S2 s; f$ Y6 \* o
下列哪项是一个春天的蔬菜类似于菠菜?( m; }# h# `2 ~0 x
A:Sorrel. 酢浆草。3 a5 r. ^/ J$ l; d5 A6 M0 {3 Z
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:
0 z0 g" B5 A- V& C0 J5 P9 h哪位厨师最早带来高水准浮夸的美食. _" y/ g1 N! H4 A6 u
AAntonin Carême 人名 安东尼·卡罗美4 M; j: `' {+ L& V  n2 f

! U, [+ K6 x: i2 S5 X  j, c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% _+ q; i) y# G. v3 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 。
9 V) H9 X% F% J* jA:Cast-iron stoves         壁炉
  N% s7 e9 C1 V$ D' {0 ?9 xhttp://www.usstove.com/products.php?id=6" \3 g- ^5 [8 i
8 w( P' ~# P% d# T# [) i
28.The French term used to describe the roundsman, or swing cook, is:
% _" M. |( U( k5 R, k  M法国术语,用来描述roundsman,或摇摆厨师是:
. X# B. u+ z0 Z. g) @A:Tournant   图尔南' M7 f- `2 o) h. ~  h0 _

, U3 D) w* j. Q$ ^# P2 j( K7 A29.Another term for the wine steward is:
& N+ W# N/ _1 }; x" x葡萄酒侍酒师的另一个术语是:
1 ]0 u) L$ V" B, G9 w5 ^/ eA: Sommelier 侍酒师5 z" n, o* z: t1 n7 G* w8 j& O! S

8 Y7 E7 l( R! C' C0 t7 w30.Molds, yeasts and fungi are examples of a:
, h9 C0 u+ o6 ^: \" p5 ?霉菌,酵母菌和真菌是一个神马例子
9 ~4 x3 T( D+ X& PA:Biological hazard 生物危害6 s7 C6 e  k. r9 n# l. N5 s0 ]  h
0 n7 L: X. v8 l8 S3 I
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: @4 G  m' w: y0 o根据加拿大食品检验局,食品的危险温度区在多少之间:
8 [" |6 u' @: w. X) DA:40° and 140°F (4–60°C)     4-60度
8 V& R7 m+ V1 G) @7 |% p, s+ F* ~2 V9 X( m! Z) u7 s" R. z% n+ W
32.All bacteria need the following for survival:- V& l/ D  d0 c& p' u# h( f) R" Q6 `
所有细菌生存需要以下哪些内容:9 ~, ?- U8 O* }9 v+ f
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) {+ n3 B1 U9 H/ i' L! v" C2 x3 C

+ b2 z1 D# O8 v1 T1 v33.Which of the following correctly represent critical control points in a HACCP system?) [" g- f8 L( R' m
以下哪项正确表示了HACCP体系的关键控制点?
: X2 s+ v5 j" o4 e. jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 e- _0 F% |1 e8 u# l4 s食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 Y3 ]1 q! j3 a0 C) U" h- _
0 ~; P0 B( v6 h* I' x" p+ K; B, p34.Which of the following is not an example of a carbohydrate?
- d! O9 ?- d: g7 i下列哪一个不是碳水化合物的例子?
7 u3 h' B. k3 ~( B% f2 _0 ?A:Essential nutrients 必需的营养物质/ ^7 t% T2 V6 c6 w8 y* N

& o- |5 O4 I3 `3 q, L! ^5 U' `  s35.The process by which a liquid fat is made solid is called:
! ^' e# j9 H* R( q液体脂肪做成固体这个过程叫什么( V# Z. X4 f( Z. P3 }
A:Hydrogenation  氢化
9 L( w, a$ ~+ P
* a6 I/ c6 q1 ]+ E& `36.Which of the following is not an example of a fat substitute?
( A8 U; Z/ H' Q& f: m下列哪项不是脂肪替代品的一个例子
( B3 P3 C6 H* c) d! l/ H; NA:Acesulfame K  安赛蜜K表! h0 e1 I: ?7 @
6 W5 x* u- f* `5 ~1 H( S
37.Health Canada requires that a product labelled "fat free" contain:
; s* @  f- j+ C& D8 k* Z+ z加拿大卫生部要求的产品标有“不含脂肪“包括:
  X# Y4 c+ D) e4 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ r1 ~- Q7 B0 A- Y8 g# j7 i
& W: x) m! g9 W; F
38.Which of the following is not a problem associated with converting recipes?; Z2 z2 T, C- u4 M$ b4 i, S  s
下列哪项是不相关联的转换配方问题?8 p. W$ }( l* \, q- }
A:Unit cost 单位成本& a5 q6 x' _6 l7 o# @

6 j; ?! }3 T& _( S39.The condition or cost of an item as it is purchased from the supplier is called:
6 e- I  L9 b$ l$ s从供应商采购的物品的品质或成本叫什么
( Z3 B! Y* Y0 y! ?; D* fA:As-purchased cost 购买的费用9 b7 |( t6 W2 G9 R
' N( i! |8 `* y& S
40.The amount of stock necessary to cover operating needs between deliveries is known as:8 X! x8 l& d  w7 K4 ^6 S+ ^$ E
在新货到来之前用于日常所求的必要库存量叫什么
( {4 Y: `' O) ]# g2 oA:Parstock 基本日常最低库存$ Y. ^4 B. t0 G# n. r6 W5 a7 E* K5 t

, @% y) N% `7 g5 }" W41.Which of the following abbreviations is used to describe the proper rotation of stock?
' I3 g% \4 R0 `$ ~5 M4 {& {下面那个缩写是用来表明正常库存流程?
: z4 k6 a4 t! kA:FIFO=FIRST IN FIRST OUT 先进先出( d$ C6 {1 U+ g
3 X5 ^% [% ^- Y7 S5 o
42.Which of the following knives is used to turn vegetables?
0 s4 X7 H- Z5 f, {下面的那把刀是用来打开蔬菜吗?
$ E9 }; d# `/ N/ ?- ^A:Bird's beak knife   鸟嘴刀
: I2 E4 D# n4 P0 t+ ]4 Q! s: B! Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( z+ K5 {# ]% E8 L" \
$ W" t1 Z1 N4 Z: Z3 v! D8 S) e2 R43.What is an instant-read thermometer best used for?1 L+ P7 ~# I% a4 R1 t! i
即时读温度计最好用于那方面?
$ c% {9 m$ m: b$ F: rA:Checking the internal temperature of a roast 检查被考物品的内部温度, ~# w# r% q+ p( W3 F

3 C/ |% E1 C8 y; S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 A9 v5 p  e. G8 u2 y) M0 ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重% r' M  G1 N$ }* N
A:Cast iron 铸铁
1 v3 F7 u$ m8 s
' @6 `2 d! f3 E: L. [5 i, C, p3 ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, p7 [- M: B3 ]: P' v- X
哪件装备下面有一个可移动的碗和一个S形叶片?
+ {) V) r1 `9 ^/ J! N+ f$ OA:Food processor 食品加工机8 c  z5 `8 m0 e( F; s& w% D  ]
http://www.google.com.hk/search? ... iw=1263&bih=572
+ D# T# v! t+ H* W$ ^8 V& N  u; V. y$ g* W; ]$ Y
46.Which of the following is not a rule for knife safety?8 \  ^) S0 r9 J5 o2 s3 u" F
下列哪项不是用刀的安全规则?+ s5 S, v2 {2 d) U" j3 D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; F( B- _6 I# K: x

) t$ z/ [, E  B% L5 z( [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 \* ], T$ L9 U, Z4 O3 Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* Z. @2 ^" W, j. `$ N+ ^/ R5 |8 n5 H) HA:RondellES
. `2 m) d# |  j" o5 B# K  o" Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 A! w7 u0 p- L' \
$ o3 D/ [6 [5 k. l+ g2 F- ~. s' u2 n48.Which of the following is a diced cut used to garnish soups?
* b& u, h" |8 K2 L下列哪项是切成小方块用于汤的装饰?+ P4 u" m. @3 r8 `' o3 ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( r7 p1 q' a' d2 U0 K% G; [9 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* i4 \" `" g6 {" _) p
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!!——  Z8 s5 ]3 Y( B/ h# R6 n( J, z% h/ v
A:Gaufrette
1 h) y  |, u1 x' D9 r5 t/ rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 f+ P7 `- L$ p" S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# Y% W" q; d: R6 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 j" X8 d2 ^7 \( m; y6 d3 |0 z9 k
2 U- G& p  I% E( L6 ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, V8 j& G% U! m# B8 ?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)
! Q) X, J2 R' ~$ p- u. jA:Cilantro 胡荽叶 香菜
! @- k. Z2 w+ x* jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- W2 g& B  b9 R) n! x4 ]/ k
% l, V# ]4 d7 L$ ?8 b
60.Allspice is made from:, s' i5 |; o2 G* a1 }0 [; ^
多香果,  多香果香料是什么0 [0 a" ^1 h8 @$ P! W3 i, a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 g- h1 @! l- C$ X5 i' d
A:A dried berry 干浆果
/ g& e3 K8 l$ z9 [3 c
% \+ t' \% s% v  k4 y) ~5 L: p0 n61.Which of the following are used to make a sachet d'épices?& Z* _) ^/ ^2 P( @1 `: ~5 Z
下列哪些是用来做香包德épices?. C' g# U6 v+ R( k
http://www.sachetcatering.com/
; {" X7 {$ O7 d- @  QA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! q' l6 v- S5 s+ E

- T5 L/ [6 a' W# m) ^62.Which of the following condiments are not soy based?
2 i2 j# Y' J/ w& h' s# i下列哪项不是酱油调味品的?
. Q0 H4 Q% Z3 @+ N4 _5 o$ SA:Wasabi 日本辣根7 E( l  Y9 i1 u5 X$ u

4 e% ^  x+ l# u% D0 Y7 a' `) R/ j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* h2 }4 m. V! Q; c; v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( {" k% V/ ]6 lA:Pasteurization  巴氏杀菌
& @' z# I' f5 D1 x4 q8 L5 H! D  x5 o! m
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 B9 Z) `& D. m! i7 @" R/ t下列哪个步骤是不是正确的蛋清搅打程序?
- ^! M* {" p* |9 C6 }, zA:Allow to rest before use. 允许休息后方可使用。5 W3 |! ~5 J1 \( ]

& \3 t9 I8 ~, i65.The weight of a large egg is between:一个大鸡蛋重量介于:1 M: t% |2 f" [6 s
A:56g and 63g 56克和63克! F% m& A! S# i) _
; I5 ~& Z" V2 ?6 W% a, t
66.Evaporated milk is a concentrated milk that is produced by removing# p3 V5 q- ?& D( t* V
炼乳是一种浓缩牛奶 是去除什么做的! ~0 Z" S: d2 o1 o; u4 B0 Y
A:60% of the water 60%的水$ o' b$ V( W# B9 Y

+ K3 h: r- U: L$ |. K( J5 ]67.A method of cooking that transfers heat through a liquid or gas is:1 \( U7 \* T$ N# ^" Q
一种烹饪方法,通过转移液体或气体是:& `$ x6 f( F- L+ ^
A:Convection 对流
5 v0 h3 _2 U1 s7 q3 O" Y
* }- N5 r9 q- Z: y1 Y) `; M8 `% @68.The cooking of starches is known as  烹调的淀粉被称为
' G/ Q( {$ N: E) jA:Gelatinization 糊化
5 P8 ^; h3 V; V0 m% o6 g3 Z) G2 y- o9 j
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 t! i, H) C5 R% C
A:Braising 烤
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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:( ?0 T: O2 r' m' b7 A* ?0 I4 A+ t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 m  R& y3 |) H3 P
1 r' f; G$ L2 ^0 H4 l+ {! u. G9 B
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; Q, \* W6 c# W; j8 H: |
A:Fumet 原汁1 v0 X0 ^* i* t4 w& i9 U

/ b" ^0 q$ a1 R, c72.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
* B6 O& D9 k/ w2 I- {5 D( DA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% s0 `% m7 @0 B2 _  S8 M
, @# N& g7 e  S' Q: Z
73.Which of the following is a principle not used in stock making?7 K; h( W( M! z. i/ U2 d
下列哪一项不是用于制造高汤(低汤)的原则?6 ]8 u5 f* j6 f: E/ Y2 x" _+ q# z
A: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0 C: n7 i9 ]% |, `
A:Remouillage 法语熬汤
4 s% n; a& S$ L+ shttp://www.haibao.cn/blog/post/176242.htm
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