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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。
  W* B! f* ]0 D0 d  C; _9 x0 }( {* B/ w$ w, m" ?
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。
* ]5 P+ Z8 y1 L3 W3 W$ ?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) [9 Z/ o  t9 I, Y3 F
1.Which of the following methods should be used to determine doneness in a New York steak?
* b# i6 F4 r# v0 {8 }, N# L' G( Y2 a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 {) \" n$ J: y$ G& W/ ]1 i" V$ RA: pressure touch. 压力触摸7 |" v% R: Q& F) _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid$ e4 v5 n. Z& Q6 J
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
# {3 s4 D$ ^+ @: vA: acid  食用酸
% ?" Q. r8 f1 t  `* }9 c% W  D3.Vegetables are major sources of which of the following nutrients?
% _/ a5 y6 G' |: L- E蔬菜中包含的主要营养有哪些0 P. @9 W! F; S* D' O. z
A:vitamins and minerals. 维生素和矿物质。
+ Q; }6 U# D) W. w4.Cauliflower is commonly served with/ ?8 h$ d0 p/ b1 ^" i
花椰菜(菜花)最常见和那种酱汁搭配. I  x/ H7 s: L7 \* l
A:Mornay sauce. 奶油蛋黄沙司% z" n* K- g# Y1 R1 G
5.Which combinations of products are found in pie dough?
+ f3 E3 B9 W9 ?. i) ~. O. h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ l  M! K# G& h4 K6 I! g4 P: |
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! i9 d" C: S& a6 Q
6The French term for mussels is 法国语青口(海红)叫什么
4 c/ n9 w& q2 ~$ T% B$ N* sA:moules.法语青口,海红, U: r7 g6 [7 D0 z% s+ C
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 D$ w  r! d5 O6 {$ }% q/ i) M
A:faintly fishy. 稍微有点似鱼味! d- h* ]- Q9 j+ v' e- u8 r! |/ \5 T
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ m& f* d- b$ x6 f$ q# n" q
A:2 days. 2天9 P; W: k0 P: V5 ]) Y! D
9.What are the principle ingredients in ratatouille?
3 l# c  w6 h3 ?/ ~6 V炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% h9 Z' N$ L' r. GA:Zucchini, eggplant, green peppers, onions and tomatoes' g- N4 f. K+ n$ q2 }& f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 {+ ]: O% }7 M/ f% m6 d' _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?: J! F2 b) P, N; ]  K* D6 r
A:cook food in quantities that will be used up within 20 to 30 minutes.
6 H3 z7 q$ M1 I5 o大批量烹煮食物要在20到30分钟内$ P. W2 k. ~& K5 ]* H) P
11.What person has the authority to issue a Health Permit?3 C3 }) h; u9 B2 `( b" P' K
谁有资格颁发健康证(卫生证)。! P& G% B: |1 R" [
A:Medical Health Officer.
$ Q% i7 P8 n; Q4 i2 l( l+ Y9 C" k医疗卫生官员。
* r6 F2 O$ }. N7 w12.For what period of time is the health permit valid?0 j$ F& _+ M" p$ q% _$ y
健康证的有效时间是多久?; g) g, u" c+ t3 p. B4 y1 E
A:12 months.12个月9 R0 X) b1 Y$ ]' n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, K$ n3 M9 J+ F# t3 V在食物和饮料准备区,通风系统换气的标准时什么) L5 U! A: A8 T4 B0 A. m
A:08 times each hour. 每小时8次" R2 T$ ~8 i1 R  R, t3 `  s" U
14。The minimum temperature for manual dishwashing in the wash sink is
$ N# O5 y$ G% b9 E手工洗碗,洗碗池的水温最低多少度?4 O4 }' `9 ]+ F
A:110 degrees F (43 degrees C). 43度
: X0 H4 B4 F5 z, @  p15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ v. \0 O, ^; ~: z; j! w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 D% s$ I% k3 ~3 _1 B; ~* e
A:180 degrees F (82 degrees C).  82度8 l6 O' e  v9 p$ H7 q1 T0 ?5 p& o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 P1 [+ D% d# n用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- V7 K) V0 G2 [" ^& g: q' V/ {, o2 ?
A:en papillote.  法语自己理解
( i5 _  `3 e2 g7 t; a7 M17。Wing or Club is considered a* z& ~& p  Q3 z/ U) W0 @2 L+ P# S
翼和CLUB 被看做是一种...
6 k7 s! y3 k; o3 h( L( D7 {A:Bone- In Cut     带骨切+ Y8 \$ m9 g- a; d
18。New York is considered a   纽约牛扒被看做是一种
( m) \' Y% w+ ~/ DA:Boneless Cut     无骨切
! S8 `( ]# D! w2 \+ f19.In general, a court bouillon for freshwater fish will contain
* p( }* m: {4 ^! Q& L" ]0 i$ A- }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
8 @7 c6 R/ J3 T1 p% F/ x. FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) t& e! a1 q7 [( ]和做海水鱼同样数量的调味料和香料
) Q- n# ^9 p3 m. H2 G; W0 z8 C20.Anise is very similar in flavor and appearance to
5 N! ?' F5 `2 u% X八角和下面的那种原料有相同的味道
/ Z5 @2 Y) n" U1 i7 R" F" f/ XA:fennel  茴香
7 `# G" K; Q- h. b$ [) N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves& O( \& C- r# j6 ?. E: [' p
下面那种原料更像大葱且有平面的叶子
# T4 ?1 u# G, ]( tA LEEKS  似蒜葱 (这边人叫京葱)
/ V6 s; V% k4 `- n# ?22.Which of the following cutting shapes refers to a small dice
0 y; `. _6 j/ ^6 c' B2 o( p下面那种刀切形状指的是很小的粒(末)
2 E# ~2 h& X6 M7 XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' D! c' L$ K$ U/ I5 o6 S" K23.Oil is added to the water for boiling pasta in order to+ ]+ ~4 L7 d4 r( b
向煮沸的pasta (意大利空心粉 )中加油是为了; e2 H4 D' Y* \- r
A:prevent the pasta from sticking and to minimize foaming action.
( G* l  C  {6 F8 }+ g; B" l3 P4 l' L防止面条黏合并降低发泡。
* X; O& ]& A; j7 I& O24.Which pasta dish features pine nuts and basil?! Z; d7 f* g- L: g( a+ r4 M
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( U$ P& A, W" w2 W- c, c/ H1 @A:Pesto.一种绿色的意大利面酱 . o  h) O: U* I$ U/ C
http://www.tianya.cn/techforum/content/96/563836.shtml7 O9 I3 t: P1 T" @9 J# L
$ [3 \' a- \7 x# z# Q! w) R; _7 B6 _
25.Which of the following is a spring vegetable similar to spinach?) C5 V' {4 [( }" K2 r& `
下列哪项是一个春天的蔬菜类似于菠菜?- F6 J3 w/ K2 H* d3 z# i: K% K
A:Sorrel. 酢浆草。
* r3 J) u2 n9 thttp://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:8 ^: q" X) T6 f& w" y8 h: r
哪位厨师最早带来高水准浮夸的美食
" j: K* y* }/ }$ ^/ U* EAAntonin Carême 人名 安东尼·卡罗美/ a% |* h5 k0 ]0 n' r: l! c3 E

8 s& m! o7 a9 G, J7 V/ k4 I& P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 \0 {& @7 S; z! C! h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, S+ K1 i$ J1 D! {
A:Cast-iron stoves         壁炉
0 y4 |+ g/ x" C' mhttp://www.usstove.com/products.php?id=6
- l8 i2 Y/ [9 d9 K9 ?! ^, k$ Q! K7 |! Z" z9 ^. J) o( H7 P
28.The French term used to describe the roundsman, or swing cook, is:
8 d# g, ?7 k6 H4 O& W法国术语,用来描述roundsman,或摇摆厨师是:2 z) g# J% E/ D3 O% g
A:Tournant   图尔南. f4 o0 @4 @' Y
# W/ `2 n/ a3 B; B- i- a1 l; Q
29.Another term for the wine steward is:
: r, p4 K2 N+ u# `! k+ ^葡萄酒侍酒师的另一个术语是:+ j( @$ t, N' V" j6 k1 j" x
A: Sommelier 侍酒师; ^* H: N2 u0 j) N
% w( V0 m6 c! t- X0 a4 R
30.Molds, yeasts and fungi are examples of a:
& `& i) H5 Y6 R- Y" R% x霉菌,酵母菌和真菌是一个神马例子3 J0 C# v: y9 Z7 }0 X
A:Biological hazard 生物危害# z: G& Q. `3 y5 D

. c7 ?2 A: c$ b; D1 w: e/ K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& r7 v) P* w+ @& \, x根据加拿大食品检验局,食品的危险温度区在多少之间:# B, U- [9 @! ~
A:40° and 140°F (4–60°C)     4-60度8 X8 d" B5 z, h
( ~+ \9 K/ E6 |% u# j' G8 K: {
32.All bacteria need the following for survival:3 ~4 f$ ^1 }9 e( H7 F- S% j$ k
所有细菌生存需要以下哪些内容:
4 I& O; h& L. {* C0 }) sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 k  E& H7 \/ p" s% C4 V" y- X* m  q+ p' X$ U
33.Which of the following correctly represent critical control points in a HACCP system?
5 p2 N% g1 G, b以下哪项正确表示了HACCP体系的关键控制点?' X$ z4 j9 V# Y4 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  d8 n4 g! `) ~  ^9 G# w% P食谱,接收,储存,准备,烹饪,保温,冷却,再加热  r/ u* ?7 e5 J. t: o& y- U
' K/ w4 }' |; n7 L, k9 j  l. c8 w
34.Which of the following is not an example of a carbohydrate?
, M, |0 q3 L$ A5 I4 D6 R/ y! W下列哪一个不是碳水化合物的例子?
5 b3 q7 `' Q: A! o' D$ e( KA:Essential nutrients 必需的营养物质
. k2 N. c6 e0 I% [% @
/ U8 ?' K' ^, d. m) _35.The process by which a liquid fat is made solid is called:
' x7 F2 M% m  n, Y: V2 \  F液体脂肪做成固体这个过程叫什么
5 p" h* G  L" w. ~: l1 mA:Hydrogenation  氢化
8 l# r) z1 A8 h8 A: G" Y7 }6 S" K& {' R
36.Which of the following is not an example of a fat substitute?
8 M  G0 L' a- Q& D1 N' z, W下列哪项不是脂肪替代品的一个例子
( b/ H7 k: s+ Q( E5 r0 y" rA:Acesulfame K  安赛蜜K表
: u/ W! H1 Y' @4 k" o
( C% H& E- w0 P  H, I2 @: a37.Health Canada requires that a product labelled "fat free" contain:
( E9 _2 X" f& m5 c" Q加拿大卫生部要求的产品标有“不含脂肪“包括:' y. h8 \1 }( E- k8 V7 t  T% _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" S  ~5 S$ @& r5 `* j! d; A
" p% A1 x" C3 |' f8 L
38.Which of the following is not a problem associated with converting recipes?
" ]) N$ j; @5 ?7 i" W2 p; Z8 G下列哪项是不相关联的转换配方问题?1 ]. p, }  V9 ~( G+ E
A:Unit cost 单位成本
6 m1 C5 n: Q  q( Y0 H! O: p4 p0 I3 w5 B) A  L6 m$ p
39.The condition or cost of an item as it is purchased from the supplier is called:" i  l8 k% B& P, R0 ^& E
从供应商采购的物品的品质或成本叫什么1 W1 t  @! q7 s# P7 k
A:As-purchased cost 购买的费用
' _0 K& }* u; m; }% A
' A# x9 @3 d$ M, e- O* Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
% z) Y* v7 C4 C: F# O; p在新货到来之前用于日常所求的必要库存量叫什么7 ]# b: N- i0 m: A: o% T5 W: T
A:Parstock 基本日常最低库存& v3 g) B  y) k- E' R
% R' S9 S" m0 t. o0 N: ?3 D
41.Which of the following abbreviations is used to describe the proper rotation of stock?" _2 [2 [- ]. ~* e
下面那个缩写是用来表明正常库存流程?9 _" R' h1 ?& \1 J0 T0 t$ J
A:FIFO=FIRST IN FIRST OUT 先进先出
# O2 D2 @9 K# R. R, B, e2 [/ x* y6 h1 E7 c9 ~" S; c
42.Which of the following knives is used to turn vegetables?
2 `& \  x! o9 f5 R/ w  l- }. T下面的那把刀是用来打开蔬菜吗?1 c! Z0 z: h1 d* Y% q( \/ u7 }5 z
A:Bird's beak knife   鸟嘴刀
$ ?4 b$ G# f/ q  \/ M: ]# w" thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 X$ I0 O, ^/ ~4 z8 j" m; Z2 S
& {& P4 T* V$ V$ o43.What is an instant-read thermometer best used for?
* d6 Z: [* L/ c! Z5 V即时读温度计最好用于那方面?
7 V$ W: a% p" L8 x0 xA:Checking the internal temperature of a roast 检查被考物品的内部温度
* s7 T; O0 I4 a* t' t: W) g. z% p; E  l, I) Y) f1 ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# k6 S& ^. D, i8 ^2 n下列哪些金属材料受热均匀,通常用在铁板而且非常重$ r  X$ |. V8 r+ i+ j. i; I0 s
A:Cast iron 铸铁$ H. R" Z9 @, J- B7 V; {

* X1 m0 W7 L( a, Y" i8 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 `6 \; G0 y1 w1 Y: i* x0 ~* \# h
哪件装备下面有一个可移动的碗和一个S形叶片?" T& V" M0 F4 I* y
A:Food processor 食品加工机
2 M% q7 \5 i+ D, o8 h4 R4 Lhttp://www.google.com.hk/search? ... iw=1263&bih=572
9 c: K5 w( o6 m( w7 D, q, U: v( P  }4 n0 ^9 ~8 c
46.Which of the following is not a rule for knife safety?
7 a7 g. {2 B. p# R6 @# j( s% }  a( H下列哪项不是用刀的安全规则?( Y+ i! h% S! W* @
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 L2 M4 ~$ h$ N- D- @
8 L$ B" p/ t) S2 {/ D5 [
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& w5 E5 W" Z, `! f7 K! o% p+ b# X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" A. a6 e  @+ S' X4 u+ q! Q
A:RondellES
9 Q1 c0 J# S0 H3 N+ Z7 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" Z2 ~% c4 g" ]
. {4 W, j) t3 n4 t& `( G1 @  ~% j
48.Which of the following is a diced cut used to garnish soups?
; U* b( _1 m( @0 t! e5 I下列哪项是切成小方块用于汤的装饰?
) }) A6 y% a' C& fA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 D$ l, [% ?& ]  Z4 d9 S" E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 W* ^5 B, U: b( M  w0 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!!——
/ Z4 B3 O4 R  f# H, k( ~8 t* W- GA:Gaufrette
: {- g9 @' q/ G% F4 o4 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 n1 q. H! w$ a5 D2 E9 d4 g; t) Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ D; [* i* D, c8 `* M2 x4 U- q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# j/ k, [! Q1 o! n( ~3 k% l) q1 O1 {

6 r& N" T! P* ^/ O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 X) n5 C# S! u1 Z# d5 W8 t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)
7 [" \/ o) R- Q+ H, r2 ]( X4 \A:Cilantro 胡荽叶 香菜4 B$ M7 l: V# D7 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ }6 ^4 ?7 O! T
8 Y) D1 {" J# I4 c+ }9 @+ N/ \: R60.Allspice is made from:
; z0 G, D. o( U3 f+ m# Z5 { 多香果,  多香果香料是什么
/ E$ m; p2 m+ p- Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& q: j8 K9 X& J& A3 ?A:A dried berry 干浆果
: a2 _$ ~, Z! D' o) m* m: g) q! L# a1 ^( A6 u% V! v" |
61.Which of the following are used to make a sachet d'épices?
0 @+ b2 J, W0 K* F下列哪些是用来做香包德épices?2 W$ }5 G- _, A0 ?
http://www.sachetcatering.com/
+ o1 L4 h9 ~: i% j+ kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) @2 }7 _6 t# q+ ^+ s/ o
. O* I' n5 Z) i3 [$ f) I62.Which of the following condiments are not soy based?0 x0 l1 ~6 E4 E/ ?' m
下列哪项不是酱油调味品的?! l3 Z8 @/ H. I" h& U( n: C
A:Wasabi 日本辣根! O) r, `. `6 j8 V1 _8 L; M) q

* }- J, M) k. ~9 q: ]6 l, p/ A6 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 e8 o, @2 E4 n+ [! E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:0 m% h$ M2 c6 s! T* V
A:Pasteurization  巴氏杀菌
5 {! u* S4 `5 N. G, b5 n8 L7 y' b4 ]5 L% {# Q0 H
64.Which of the following steps is not the correct procedure for whipping egg whites?
& p' @* k) L8 u下列哪个步骤是不是正确的蛋清搅打程序?
! X8 _3 z" J0 ~/ r+ [A:Allow to rest before use. 允许休息后方可使用。# V4 o& I( t, U# ^
8 k! }  h4 B5 y( ?& R& x: |# e
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ g8 B. {% ?7 Z- }0 WA:56g and 63g 56克和63克4 @+ W2 |& S4 n

* M4 v6 c- w- h  _5 z- R/ T66.Evaporated milk is a concentrated milk that is produced by removing
5 B' w: G+ G. q/ A& Q炼乳是一种浓缩牛奶 是去除什么做的2 `' i9 a& t, C% |+ ^$ z
A:60% of the water 60%的水, x  ~7 i0 @+ ?, O* e

& W7 H7 m: p+ z1 s+ v3 d0 ~1 a67.A method of cooking that transfers heat through a liquid or gas is:9 _& {/ K2 B. J+ Z
一种烹饪方法,通过转移液体或气体是:
% o& ^, M3 x9 E+ m1 PA:Convection 对流
7 P3 T9 j( h1 E1 I# Q$ P7 R% N5 g. m+ r5 y6 H8 N, U. p! ?* z5 u
68.The cooking of starches is known as  烹调的淀粉被称为
0 c2 z$ E! o. |* i$ |A:Gelatinization 糊化
9 ?8 s) e3 D* U
! j* W# R: W9 |. t$ V: _8 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 R3 v$ z$ X0 f6 M" w! y: ~A:Braising 烤
6 X; f" Z, x% G: h, l
* G9 m% s) d. ^, j) f4 j( d70.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:
. i* h# k2 N& E8 _' vA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. ^4 g( V4 b( v& B2 A% @* l( g. I7 m6 g; p& N
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! E/ L. S$ n3 D" t) g
A:Fumet 原汁, L; }+ H+ E9 N/ B
- |" r3 R% Z& m* `) i9 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
( t% ~/ I, U3 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ V& q. Q/ u0 ~1 o. h/ B; J  i7 o, M
73.Which of the following is a principle not used in stock making?
3 S: k$ _4 a: V下列哪一项不是用于制造高汤(低汤)的原则?+ ~( Q7 o! T3 X' I/ y1 a$ \6 t, D
A:Start the stock in hot water.开始在热水中操作
$ W3 t: b2 i+ a7 b9 X) l0 `: b
4 w& O2 @9 O( G) @$ j74.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  V$ W6 g" m/ l2 ]# i' C
A:Remouillage 法语熬汤
. s0 x  E3 V! J1 S7 Z! Whttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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加油!
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