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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。
8 A; e6 f  x$ T! c7 K8 f4 S' J
: k& f* j/ c  U) _% [  v' 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。0 Q( J) V) z2 `  P
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
大型搬家
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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
+ [/ l& |& p/ F8 M1.Which of the following methods should be used to determine doneness in a New York steak?
! T& W+ |+ G) d4 m) r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)
5 w# _+ Q6 @* i* P2 YA: pressure touch. 压力触摸2 K' m$ t3 ]* o0 G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% v8 I0 v+ y( @' I7 h7 z) s% q, 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
$ F5 e+ v; f( nA: acid  食用酸% k; ?* {- E; l% \1 q
3.Vegetables are major sources of which of the following nutrients?
; q4 \5 {) o% p# _, `3 ?8 n! P蔬菜中包含的主要营养有哪些
  z# ]. }7 }- q7 _  i* k: w: PA:vitamins and minerals. 维生素和矿物质。# t$ c. J& j/ M7 S* ]
4.Cauliflower is commonly served with
; P* s: n  x" X5 y' Y) M花椰菜(菜花)最常见和那种酱汁搭配
/ T- f2 t. Z  g; I* m0 m7 eA:Mornay sauce. 奶油蛋黄沙司
% F/ A% \6 ~" h$ [' k- U: Z5.Which combinations of products are found in pie dough?6 @0 }) s; W4 x; Y% l9 u1 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??)1 |1 ~; T; _+ [( R1 e3 d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! f' y5 ?: O$ \. D) D( W) w
6The French term for mussels is 法国语青口(海红)叫什么
3 l, a! w: [: o$ c( P/ i$ k. zA:moules.法语青口,海红
7 w8 w) t3 @2 z+ |7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 R% w$ D9 ?* T0 M1 c0 SA:faintly fishy. 稍微有点似鱼味
7 R" Q% t6 e0 a0 l) i" ]7 W; c8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# K) T$ m8 W7 V: EA:2 days. 2天
2 n9 c$ W, b+ W; G9.What are the principle ingredients in ratatouille?
. h9 U1 _) r3 b: ]炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# w) M. A, g: t! d" ~- {. `
A:Zucchini, eggplant, green peppers, onions and tomatoes) Q1 y8 I, N/ g/ c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ h' P9 o1 M6 J# D10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 Y+ n7 P6 F: M+ Y, V: [3 l& v+ X3 R
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ u( w( Z; A" A3 a+ a! I( |9 W大批量烹煮食物要在20到30分钟内
8 @! v+ u  _% z( y11.What person has the authority to issue a Health Permit?
; H# A* y, B- q( l" P谁有资格颁发健康证(卫生证)。
  k! P3 \/ `5 eA:Medical Health Officer.* v4 F1 V7 b  F* R" w% ]: n' m
医疗卫生官员。5 P9 }, F$ Z* n2 K! d
12.For what period of time is the health permit valid?
8 a3 G+ ^6 a) c& u健康证的有效时间是多久?
7 Y4 x) T' g9 e$ f! {' nA:12 months.12个月3 H- b- N$ B6 \1 X1 k% l- K2 O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ A, H5 ]1 A. I* D+ h- N在食物和饮料准备区,通风系统换气的标准时什么
3 i( u( W7 f* X; IA:08 times each hour. 每小时8次
9 ?, ^3 J: r4 y1 X. @$ F5 x1 u, ]$ `6 g9 [14。The minimum temperature for manual dishwashing in the wash sink is
3 ^+ E4 D# U7 f6 H8 A$ d手工洗碗,洗碗池的水温最低多少度?
. |- L# x+ O- F* k8 tA:110 degrees F (43 degrees C). 43度; O% N) S* n0 t) }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' k+ Q. n/ y8 V# t" @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 z( v8 s( v; l  `5 D- HA:180 degrees F (82 degrees C).  82度
) ?& l% p* C  b8 a( @" [16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) s; T9 q8 E, T7 C$ J; d% I* E+ q% i- l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)6 S4 x* v: r( Q7 F2 N$ ]
A:en papillote.  法语自己理解
% ^) A+ i5 h: L17。Wing or Club is considered a
& q5 v6 h$ R2 ^  i+ t2 h翼和CLUB 被看做是一种...
" C9 m! ^/ w1 K( ?$ |A:Bone- In Cut     带骨切$ v4 m1 N# K# \" x. W
18。New York is considered a   纽约牛扒被看做是一种
& R8 E' r) s+ i2 EA:Boneless Cut     无骨切
* y3 ?) a0 B: z9 E% r19.In general, a court bouillon for freshwater fish will contain/ R5 e" j0 G1 D* x( j
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
0 c5 N0 _6 t" l* y2 ]A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 a: ^9 ~9 y% ^$ n3 y; @和做海水鱼同样数量的调味料和香料1 E" U" d9 {0 O; K
20.Anise is very similar in flavor and appearance to
. J# y+ w; W( u% a八角和下面的那种原料有相同的味道
  I7 M7 K8 |  ~8 {A:fennel  茴香7 ~4 k$ d; \6 W' c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 z- Q/ l" V7 d* R  X3 Z6 M0 d下面那种原料更像大葱且有平面的叶子* P$ I& c0 \" g$ F
A LEEKS  似蒜葱 (这边人叫京葱)( r$ @; K1 h6 V, [
22.Which of the following cutting shapes refers to a small dice
, d1 @7 D/ s+ i2 K下面那种刀切形状指的是很小的粒(末)( I+ b8 O  P  P$ L' E/ A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。# c; u( g  D; P
23.Oil is added to the water for boiling pasta in order to4 _4 @/ C0 }- o
向煮沸的pasta (意大利空心粉 )中加油是为了/ s7 ~9 L: @! t5 y
A:prevent the pasta from sticking and to minimize foaming action.* m& n# j" _: Q0 [3 F% c. I
防止面条黏合并降低发泡。
! k, M) z, e) ]* E4 Q4 e: w3 Z24.Which pasta dish features pine nuts and basil?8 {% ?# Q9 v( ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& C; v' Y+ z: f6 W# t$ Z- J
A:Pesto.一种绿色的意大利面酱
1 n; r9 r7 z6 t' l5 @2 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml
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# X% ]1 r' @8 w* c3 Z25.Which of the following is a spring vegetable similar to spinach?& O0 i) f; J. h" t
下列哪项是一个春天的蔬菜类似于菠菜?
. [/ B$ \5 X3 U' g& vA:Sorrel. 酢浆草。0 _) A! W' b& I( H, X
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 Q9 M2 D4 q+ B& D- b1 q6 j
哪位厨师最早带来高水准浮夸的美食
8 r1 O: [& [0 W  P" G4 H5 bAAntonin Carême 人名 安东尼·卡罗美
) e- v9 ^& Z# ^' h7 G2 L+ Q
3 \% Y; Y# H4 c' q- P7 L6 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 H- A/ {% r, |8 \# l! J7 O6 a- M& S: I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 ?8 L1 a# e2 t  c' ^$ K
A:Cast-iron stoves         壁炉
6 o1 M% d' p, W2 @% d$ xhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
  C4 x6 _9 h7 w9 Y1 P! M  U& i法国术语,用来描述roundsman,或摇摆厨师是:
# p3 Z! k: e: `/ E, J2 P; ]0 fA:Tournant   图尔南
% H. Q( W8 o5 J# C2 H1 I6 [% P, _4 O! L% D- L
29.Another term for the wine steward is:
* I( E, Q3 ^/ ]# u葡萄酒侍酒师的另一个术语是:/ Q6 }: D; d  L
A: Sommelier 侍酒师, h5 A; f7 V. v4 t5 v) i: G
; N' n% W  u' p
30.Molds, yeasts and fungi are examples of a:
: C) n6 x( M8 A! n1 g5 _霉菌,酵母菌和真菌是一个神马例子8 f, p$ s) u# T& z2 g+ |6 O
A:Biological hazard 生物危害0 ^+ }6 A4 [& m6 s  o
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; w4 `' M- A# V, H) B" S) a根据加拿大食品检验局,食品的危险温度区在多少之间:
! N& }2 J) o# X/ H% Z, VA:40° and 140°F (4–60°C)     4-60度* v0 C0 f( k. D& R
5 I  v/ a+ {, T& F  p( m. Q. k
32.All bacteria need the following for survival:
7 r0 N  X2 p" |; X' e! W8 T所有细菌生存需要以下哪些内容:
6 P+ j" a1 a7 t3 A4 r8 UA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& ^$ R2 e$ B  _7 @/ r: Q% e; }3 V( W+ U8 m' }+ i
33.Which of the following correctly represent critical control points in a HACCP system?
5 `- B1 U: f" e1 q. d3 h以下哪项正确表示了HACCP体系的关键控制点?
7 q/ I2 W; U  n/ i; m, pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 ~- T1 F9 v  q2 T' y7 C4 I食谱,接收,储存,准备,烹饪,保温,冷却,再加热
- a2 o4 k3 z$ V" ^2 y5 N; c8 `6 O( m; A* N2 X, Q, z
34.Which of the following is not an example of a carbohydrate?5 J# {; h3 f# X/ ~
下列哪一个不是碳水化合物的例子?2 P& ]1 Z) b5 O' w6 J! h
A:Essential nutrients 必需的营养物质
7 w4 p! a% i1 K: V( P7 X" p+ I
' m; i. c# ?; A/ `/ z8 t0 \35.The process by which a liquid fat is made solid is called:2 z8 b: @9 y  u3 Y; Q3 S
液体脂肪做成固体这个过程叫什么
. j* w7 a$ j( S2 cA:Hydrogenation  氢化
  Q, ~/ y2 U% H) r. Y/ ]5 \
0 |+ H/ \! W9 \* U36.Which of the following is not an example of a fat substitute?
6 C0 ~6 |0 h. a2 C2 C下列哪项不是脂肪替代品的一个例子; ]! m3 w9 p! w0 |8 U+ _( C, O" |
A:Acesulfame K  安赛蜜K表. f& i3 ?' v0 B9 c" t2 F9 Y

* N/ _/ Y; D5 a5 m* {% `9 l37.Health Canada requires that a product labelled "fat free" contain:
# x: H1 D3 m. c. T* C加拿大卫生部要求的产品标有“不含脂肪“包括:1 O8 L" \% t1 B# [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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  t, H$ v# N' L* g38.Which of the following is not a problem associated with converting recipes?+ B4 h1 B. l9 d+ S( D7 l
下列哪项是不相关联的转换配方问题?5 y5 }& V( M# b: Z
A:Unit cost 单位成本
- m3 ]) q& J' L9 e
) i5 X/ G# u6 c8 N: O; E39.The condition or cost of an item as it is purchased from the supplier is called:; f* L1 F, q6 X1 L" V/ t. ]+ e
从供应商采购的物品的品质或成本叫什么
  Q6 E0 W3 V, J( V( [A:As-purchased cost 购买的费用
( L4 K6 Y" W1 x" a7 v$ O9 p
7 {$ I$ z* t# F/ E40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ i1 l. n8 M% t& g" x在新货到来之前用于日常所求的必要库存量叫什么, L; Y" y+ \; E" W: P
A:Parstock 基本日常最低库存+ ~+ V  n- F2 E$ D, z: n6 Y; m% |8 l
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
: r5 J, |; J7 S5 c0 |9 K* D9 h( z1 M6 o下面那个缩写是用来表明正常库存流程?
* z" c4 {( F% }: u8 Y$ B0 s  rA:FIFO=FIRST IN FIRST OUT 先进先出- W+ O& }- W( ]3 z/ f: `7 [
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42.Which of the following knives is used to turn vegetables?' m* I" e) T+ s% `( N# _7 z
下面的那把刀是用来打开蔬菜吗?
/ b) u) a+ t! N2 EA:Bird's beak knife   鸟嘴刀
+ K; L5 t7 e5 V3 m0 Phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" ?! Q7 @; [2 e0 s
# n, M( x% Z3 p; d9 j! J8 I. v6 T43.What is an instant-read thermometer best used for?
& ~* ^4 C" P9 c  [* a0 ?) i即时读温度计最好用于那方面?' i3 t) {, \# Z( k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 i* V  ~9 K; f' `# i
" Y2 H7 W6 v4 o3 g2 m. S1 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* f7 l0 x& m2 q9 \下列哪些金属材料受热均匀,通常用在铁板而且非常重
# V1 l; M* g; \8 oA:Cast iron 铸铁
% P  W* U& j! m# e( j* @0 O4 v" g/ k+ a; g! v: o$ G
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 U3 }7 L& y4 m( ~7 ?' H) [" X; O) q
哪件装备下面有一个可移动的碗和一个S形叶片?% I  a5 [% s$ }: V: R
A:Food processor 食品加工机
2 f7 d' [- J$ H- F# i# D6 O6 zhttp://www.google.com.hk/search? ... iw=1263&bih=572
+ M. L! D" J. M3 |) z2 f
7 t$ |3 ?, h1 b/ \5 j+ q: J# N46.Which of the following is not a rule for knife safety?
! B& i* Z; V# P0 o$ E6 Y9 N( q下列哪项不是用刀的安全规则?' M$ M- K5 S; D$ o3 }3 y  m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) i9 u; h4 r1 i' I8 }: j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ B% Z$ e4 p. f% x9 R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) A7 _  b8 H) x  t1 ~0 zA:RondellES : b/ R/ @; _3 e2 L/ f0 C4 z7 m
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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% [+ I, h: q% d; h48.Which of the following is a diced cut used to garnish soups?
$ l8 R! Z5 ~( N( r2 d5 |, `& ~下列哪项是切成小方块用于汤的装饰?; {7 M! \, L- N" p2 n0 d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& z/ d+ Q7 J" O+ u- L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  @% ?* d  t4 S2 W- B: I
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!!——. I, d; C  A/ T4 ?* g' @1 J
A:Gaufrette
4 \4 M0 B" q' Q. f4 Q8 }0 K# c  `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, y8 s9 ^! P, S- s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( `' V7 a/ Q$ l% ]& u9 F* FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 |% k4 S0 F" X; V; N  M( w9 w
) ]0 O6 c: K) S$ R: D( ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: S0 |8 S8 k. X5 h3 L! j
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)
) L7 u$ h9 e/ I2 k+ s) FA:Cilantro 胡荽叶 香菜
) j+ i0 t) Z, I7 [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:. v  ]2 r, C$ R: \$ Y: ^8 D
多香果,  多香果香料是什么
0 v  b# E  V( n' [  U9 i- [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" @9 _1 X1 n+ I7 M
A:A dried berry 干浆果/ f) V, w) L, V) b3 n3 @. `
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61.Which of the following are used to make a sachet d'épices?. O1 N) s9 u: R- }+ e4 x
下列哪些是用来做香包德épices?
/ p# b: Q' B( a1 \7 m1 ?8 a1 Vhttp://www.sachetcatering.com/
, Y) r) l& }% U& ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 `, c/ C  [% o/ v
3 i2 }  ?. Z* B) Z1 L" O62.Which of the following condiments are not soy based?
9 G4 }9 _6 H: P9 h/ t: o$ W+ ~5 }0 V下列哪项不是酱油调味品的?) ]$ f8 y+ Y9 T$ M" j7 |2 n+ [
A:Wasabi 日本辣根' z" f: `% h  e0 l! I6 x

8 E, R* t9 Q' h& ~' d0 g8 Z  G6 t+ I63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& g" ?; v  H, J" a
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:
) V" p3 q, Z5 x% _) YA:Pasteurization  巴氏杀菌" ]- f0 x7 |! e0 w1 V, _$ g9 E8 u
& A, v) m/ C0 _+ B
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ g, J4 @! T! L: W下列哪个步骤是不是正确的蛋清搅打程序?
4 ^) G7 b) X0 f# [, wA:Allow to rest before use. 允许休息后方可使用。
1 T+ \8 ]" @! ^: q2 u- r+ {& K4 {& z3 Y! t1 E3 ^5 h7 k- v$ H
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 ~8 U2 d# f$ j6 a, ?1 S
A:56g and 63g 56克和63克
% G) g; y* S0 N/ v1 z  [+ k, F6 x0 a- u- V
66.Evaporated milk is a concentrated milk that is produced by removing% U1 ~! a2 I; F/ O% C2 I  S
炼乳是一种浓缩牛奶 是去除什么做的& i4 Z* U  F) w* [
A:60% of the water 60%的水
, Y$ D& W1 c- K4 y$ m' k& L
9 k9 E# A7 A3 ~8 H. Z& E6 p# H67.A method of cooking that transfers heat through a liquid or gas is:
/ C; K0 c$ ?% k! j" z  y( F! Y7 g一种烹饪方法,通过转移液体或气体是:
% n8 ?* I* d8 v  K+ W+ WA:Convection 对流( x3 E* h* h$ n- w4 u

7 W! S; l  X6 s% n( y/ T68.The cooking of starches is known as  烹调的淀粉被称为
5 w7 d2 |# |: Z5 K1 n% o+ WA:Gelatinization 糊化
" j7 v8 c; Z2 g* L+ S  m9 L4 d/ c% }5 d2 f- M: }1 \# \. t0 i$ R) X0 X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' y' l- W( q. e+ e9 t( l+ IA:Braising 烤, ?- P0 ~) L& O2 u" v6 H
2 a6 ~) b0 d# s# g9 n- B( L" V# h7 D
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:
4 Y" g1 ?! Z" a0 A5 ^3 |/ O. X. oA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# g; O  I# b' a& u& x
# f2 s( ^2 Y+ U0 s
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
: M8 L% c0 x! |A:Fumet 原汁" S$ a, \$ a" g* `/ Q

. Y/ y: _% z: a; l72.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
% ~  T1 J- o: bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
+ t4 |" @! U4 i9 ]: v
2 @# r# {) t7 ~0 l3 K3 i' i, f$ U73.Which of the following is a principle not used in stock making?1 _. U+ I& B/ m# R$ e' k: H
下列哪一项不是用于制造高汤(低汤)的原则?
/ A" Y6 ?! b( fA:Start the stock in hot water.开始在热水中操作0 N# c. f4 q7 R- B% L9 B
/ P% o+ [6 @  ?3 D
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- E( `# l; G& J+ q& H% X
A:Remouillage 法语熬汤
% U3 i6 O5 d- ]/ f8 \" ~http://www.haibao.cn/blog/post/176242.htm
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