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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。
! C' B# g8 h! K, e) Y3 v4 t: T0 r+ i9 ^
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。
7 Y% K0 B& a0 x* M" a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- L( c: ^( x- ]# k" h/ |
1.Which of the following methods should be used to determine doneness in a New York steak?, {7 e; k- Z' y
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)
3 l8 v- z: G9 L: c( }& \A: pressure touch. 压力触摸
' K  w* X# V7 W; u7 ]$ Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 l$ y; q. c# m& 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: \: C$ G3 O" o5 l# _  ]
A: acid  食用酸) ~# z  U# s) `4 }& x* m
3.Vegetables are major sources of which of the following nutrients?
5 r; n" f3 w# B3 |8 ^; Q. B" P蔬菜中包含的主要营养有哪些
- a" d( V1 F0 W  yA:vitamins and minerals. 维生素和矿物质。# C- t! m! G0 Z+ m6 \
4.Cauliflower is commonly served with
' q& h  {+ u" b4 f; Z9 z  o花椰菜(菜花)最常见和那种酱汁搭配
/ n5 U1 h. R$ y5 c) L( j5 WA:Mornay sauce. 奶油蛋黄沙司" m$ k( r% f9 m! @. h* D
5.Which combinations of products are found in pie dough?- k% m& t1 ~* U$ m/ |
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 r4 Q8 D7 G% J& h2 w4 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. a, q2 s* A  r  m& `
6The French term for mussels is 法国语青口(海红)叫什么
. Z/ S2 w( h0 }7 ]A:moules.法语青口,海红0 ~2 \) N( H/ z8 I' I" N% G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ G3 c5 M) Z7 x! D4 ^A:faintly fishy. 稍微有点似鱼味
  d' |/ p, v2 G4 X0 v+ B0 |2 d8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' c/ F6 F6 p' P8 e* m8 YA:2 days. 2天4 }4 W; |) z2 E" O
9.What are the principle ingredients in ratatouille?
3 ?; |5 X) Z, e# U) O( m* e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 z9 n3 _! `/ M+ Z9 g+ }+ S  q, P
A:Zucchini, eggplant, green peppers, onions and tomatoes* f2 v# I! m& G5 _* Q' ?4 x9 h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; h0 A" o5 L/ a- A" C8 M3 c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; V* [* F  Z5 d" f+ E& yA:cook food in quantities that will be used up within 20 to 30 minutes.* F7 K6 {7 }% N7 q( A2 R
大批量烹煮食物要在20到30分钟内2 `+ a) o# k$ u3 V
11.What person has the authority to issue a Health Permit?
' ?, P; M3 D2 g% Z( _/ u) {9 l谁有资格颁发健康证(卫生证)。
- A1 _; f- ?1 p$ B7 h( R. o( NA:Medical Health Officer.2 q4 a5 M) @5 n# g5 S0 m/ T, ?
医疗卫生官员。: M% u* N1 n% |0 ^
12.For what period of time is the health permit valid?
! B$ ]/ r% K- `0 ]$ U+ ?健康证的有效时间是多久?
7 J+ q( i/ f. w8 [A:12 months.12个月
& g' n2 u6 N) `8 y- _2 b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% h  k& r" N& `7 F5 I' `在食物和饮料准备区,通风系统换气的标准时什么
. H3 q6 m9 w( W% _+ z: B# u5 T/ MA:08 times each hour. 每小时8次
' X, G2 C2 I. V/ d5 s  i14。The minimum temperature for manual dishwashing in the wash sink is9 T' \0 t7 h+ C/ i1 a
手工洗碗,洗碗池的水温最低多少度?1 G- n( @& @4 Q! }/ N( v
A:110 degrees F (43 degrees C). 43度" }- o+ K5 I& K& }3 e+ T
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 T7 P0 ], M1 O2 T- D6 o
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- T  N& e6 I& X, b2 {A:180 degrees F (82 degrees C).  82度
, g- b' o. |) u# Z& M8 R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 H. J" E& S( T0 O* [0 d9 \- M, b: A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, J" U3 K- P' X/ x4 L2 g: [7 sA:en papillote.  法语自己理解( f2 A3 H7 `: t- O
17。Wing or Club is considered a
8 F- @: r2 I) o) P9 {! L翼和CLUB 被看做是一种...& O7 H1 Q; M3 z: k
A:Bone- In Cut     带骨切, D7 M# i/ i& {3 j  K' G2 N. |
18。New York is considered a   纽约牛扒被看做是一种
; u2 P1 l9 N8 xA:Boneless Cut     无骨切
) j1 y# \0 d! O. w& n6 S19.In general, a court bouillon for freshwater fish will contain4 m: O8 W! l; w4 b% j9 B1 w
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6 ]( }( H1 v& O% A$ _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 g" Z& L2 A! ?) p/ W+ q  e4 z和做海水鱼同样数量的调味料和香料
3 U* k. k- u- h6 ~20.Anise is very similar in flavor and appearance to2 p0 t+ @' x+ r8 H  ]
八角和下面的那种原料有相同的味道5 p3 ?7 N- I, H# q! j* V- _% y! K
A:fennel  茴香5 O9 w& r% M' ^- f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; ]+ u6 W- Q  O9 N
下面那种原料更像大葱且有平面的叶子: z5 N$ Q, T# I$ E, d+ y
A LEEKS  似蒜葱 (这边人叫京葱)
% w9 v( I. q  P  x( x8 `0 P) u22.Which of the following cutting shapes refers to a small dice
7 ~# S& C( g: f7 j7 E0 ?+ ^4 f6 I/ v下面那种刀切形状指的是很小的粒(末)
6 n' |' ]3 F0 d" d! JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。" U0 P0 i2 n  H; t
23.Oil is added to the water for boiling pasta in order to. E$ X9 c9 |- W  n4 M9 y. b
向煮沸的pasta (意大利空心粉 )中加油是为了& D1 S  \. n8 B4 V1 m3 _( {
A:prevent the pasta from sticking and to minimize foaming action.
6 ?4 `3 ?& ~6 v防止面条黏合并降低发泡。. t$ Z- z7 i% q' _# Q
24.Which pasta dish features pine nuts and basil?/ j/ g9 }5 m5 U
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; {& Z2 T3 c" X/ B% n& x4 [A:Pesto.一种绿色的意大利面酱 ' t3 ?5 ^: G4 L* ]& ^( L/ J
http://www.tianya.cn/techforum/content/96/563836.shtml
; S' Q; j$ L( J6 E) h: I' Y4 b0 C6 o8 w( c4 r. P
25.Which of the following is a spring vegetable similar to spinach?( W$ [; z( @$ }) i
下列哪项是一个春天的蔬菜类似于菠菜?
% ?% e+ @2 a. a0 _6 X( L3 QA:Sorrel. 酢浆草。" o! ?& S5 O: [0 I: r1 F
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:
: T  V) e& w- ^- n哪位厨师最早带来高水准浮夸的美食8 r  z2 q) \( j# Z
AAntonin Carême 人名 安东尼·卡罗美0 V# `8 P: @3 z# c& |' e: S2 X/ |& i" G0 k

4 F: c5 B: ]' A! D  d( S- k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" r8 m& \; J0 P4 [! X
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 l) o$ C9 T8 O5 W/ C
A:Cast-iron stoves         壁炉
; \8 H/ H' D2 c" h" n4 Nhttp://www.usstove.com/products.php?id=6" S% I" _8 a0 Q+ u/ n8 F3 ?

) O* z9 j# M  e- O  D4 H9 L4 v. {( ^28.The French term used to describe the roundsman, or swing cook, is:
. k9 _4 r, c& ]1 u  }8 j. m' O% ^+ N法国术语,用来描述roundsman,或摇摆厨师是:
' x4 m/ I! W7 C) V* @# K' d5 mA:Tournant   图尔南
! S# C! h5 d* e# M. a. i" \' J6 t" w( Z, e8 E2 u& _, n9 w6 b
29.Another term for the wine steward is:
* r0 o* R' s9 o0 O: m1 x5 M葡萄酒侍酒师的另一个术语是:/ U- f0 Z+ M) [
A: Sommelier 侍酒师
" @3 c' y, P" g8 L( y  ~8 x6 [* c7 O% Z6 ?9 L8 u
30.Molds, yeasts and fungi are examples of a:
5 A( T# C* t2 ?& Y霉菌,酵母菌和真菌是一个神马例子
5 b0 g' W) x" q1 P# P* RA:Biological hazard 生物危害. H/ h/ Y4 k! y$ V
0 G+ l  @) `/ R# u8 ^, y- }% l
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ l! Y* f: N8 e+ F. t/ G6 _
根据加拿大食品检验局,食品的危险温度区在多少之间:1 T( q( A% O. C6 o8 h' z# f2 c  Z
A:40° and 140°F (4–60°C)     4-60度$ _' v- F9 B5 i7 H
) ]/ Z5 q4 w1 [0 O8 q6 ^3 K. _
32.All bacteria need the following for survival:* I9 b% i1 k2 x' x  O2 o) T
所有细菌生存需要以下哪些内容:
8 y, O$ h+ Q6 u1 v; h# J3 YA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' ^! ^' z$ ~. c7 x* [) S
0 x9 q% j0 F, C. t  _7 f/ V3 @5 V' F33.Which of the following correctly represent critical control points in a HACCP system?
4 D! ~% Y' q5 d; o4 `% r, \$ t; z& o以下哪项正确表示了HACCP体系的关键控制点?; ^& Z/ E4 ~0 q; J7 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 E& Y2 d, w6 w% `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 ?& j0 q, `; T9 I
5 Q& W5 n$ j4 P4 Q- w2 L( K34.Which of the following is not an example of a carbohydrate?- c( v1 i& O( v5 K; H4 K0 y, M: `
下列哪一个不是碳水化合物的例子?7 x/ @1 j( [6 I$ N& ]+ l4 K
A:Essential nutrients 必需的营养物质
' ~8 n9 [5 v& B, G9 n; ^& l7 S1 J! Y1 [) [1 ~& w# }8 @
35.The process by which a liquid fat is made solid is called:2 O! V, c) k" s- n* a/ E9 k
液体脂肪做成固体这个过程叫什么
5 A' h' Q6 q( v( H, ]0 ~A:Hydrogenation  氢化5 \0 ~( S; B# p' a
3 Z% E! a4 P4 o$ }
36.Which of the following is not an example of a fat substitute?
( n7 J3 M& `# l& Q9 C9 k下列哪项不是脂肪替代品的一个例子
, f# j& L: N" `, DA:Acesulfame K  安赛蜜K表
  R' k7 [; E8 X1 T, q3 `7 u2 j; y" x1 Z& _% C' G# V: f8 ^5 f8 u
37.Health Canada requires that a product labelled "fat free" contain:& y9 S3 W  y/ s5 {, o6 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:, R. Y* X( z4 _; i! q- ~( Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  u' g9 h. {3 m9 o) k
+ c! P  J, N$ m- ~6 d/ X, b5 r$ U38.Which of the following is not a problem associated with converting recipes?1 S# e& o, K4 s; s! a$ _8 l
下列哪项是不相关联的转换配方问题?
  E0 E% R" _0 E$ F# `8 S" i3 iA:Unit cost 单位成本
( }3 }! [2 V) `& g, H) i! [6 b  a! ]/ ]5 m( P) y% U; |
39.The condition or cost of an item as it is purchased from the supplier is called:9 c+ _5 Z5 R, r$ R% u
从供应商采购的物品的品质或成本叫什么
% E5 e, u4 }5 \' \8 jA:As-purchased cost 购买的费用
- H1 j/ Y; l8 W* A% `3 r. N+ @. V. w. E0 F
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 T* Q/ l( w$ S* i5 ?在新货到来之前用于日常所求的必要库存量叫什么
9 ^, z2 n* U  s' a& mA:Parstock 基本日常最低库存
) \. n$ s' N) g: D: ?$ \6 r# D2 ~( _5 r6 _
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 {$ I  |# M3 ?3 b) H, _. a& X下面那个缩写是用来表明正常库存流程?
+ b7 L0 L* {6 v$ a9 f9 VA:FIFO=FIRST IN FIRST OUT 先进先出7 i+ W3 V" n  q) B! G1 U

" {, n9 m2 O' Q1 f42.Which of the following knives is used to turn vegetables?+ D, Y! {* k" q9 u
下面的那把刀是用来打开蔬菜吗?& E$ o, Q% Z1 v! x8 N0 H$ F9 \
A:Bird's beak knife   鸟嘴刀
. Q& T9 a" B, L+ V, u  Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
& g. L1 ~: h  @* r- _8 y$ l9 Q
, V! T" G/ w! o6 i4 m+ p; [43.What is an instant-read thermometer best used for?
+ G0 |7 I3 S! n$ \/ {6 D即时读温度计最好用于那方面?
5 q' M3 k/ ?$ H) z) o" Z8 v9 oA:Checking the internal temperature of a roast 检查被考物品的内部温度
4 ?# I/ _) A; B' {- s: k6 P# ]4 n" u, ~& n; A( P+ S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 O/ c( s5 {8 k& l下列哪些金属材料受热均匀,通常用在铁板而且非常重$ i5 m4 b/ E6 G0 J
A:Cast iron 铸铁
+ r' h& L% i8 [- V2 y; p1 W, L0 k! i4 ]9 V7 C1 W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ M4 j# t! V% [  }0 c& q哪件装备下面有一个可移动的碗和一个S形叶片?
: @% k1 P% x$ V" P. ^# o/ hA:Food processor 食品加工机
# Y3 T+ N. c5 B% z* ohttp://www.google.com.hk/search? ... iw=1263&bih=572
* q- H: V& J+ ]8 e/ }3 c7 G9 Q
+ L: i" a/ q9 ^# F5 c: x( {46.Which of the following is not a rule for knife safety?
# M( g$ H6 ~% ^2 G下列哪项不是用刀的安全规则?
2 |/ z. M" D9 S  n5 b; a' b! w5 jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. j2 F- V/ |- J" j
, p7 U5 b) [2 O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) @. ^  E& e" n; z* A! ^2 N( Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( j1 w$ m, q1 F% {( d3 j8 L- CA:RondellES / W* ~) I+ W! ^9 `) S7 |( q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- ^. b" u/ N/ o2 ^" w1 d, G* [6 {2 J! Q- J5 z
48.Which of the following is a diced cut used to garnish soups?
7 j, P6 C2 ?* v# C: R下列哪项是切成小方块用于汤的装饰?1 `* |) b2 n  L( P" P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* V# h: O% z$ H5 o4 t: u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" Q  y) n7 d) ?- F, d7 l& q8 C3 ]; i3 |
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!!——6 z( ^' U: D8 c
A:Gaufrette
! ?$ Z/ d. Y! O( othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% L5 {; C1 Q# p" }1 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% m, P; a. p/ K1 S) J9 y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 L- @$ b, B' v8 P, C7 g/ `# a

) j* [% B  [% \- \' _  U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# u: p3 o. E/ S" i( k: h2 U, I
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)" p% t/ i) D+ E# H; A
A:Cilantro 胡荽叶 香菜
) |( r( b2 h# L- r  B4 ^http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; B& L0 |' @3 |: K; F
* ]. H8 J2 g9 b- d( y, m8 x60.Allspice is made from:
2 \% _9 c5 Q- J( L5 f* ]- I 多香果,  多香果香料是什么& M6 V* h2 N- C6 Y" }1 X8 S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& v) N# i3 q3 U2 v4 \) OA:A dried berry 干浆果
/ f, ]) |/ d* Y$ Y- E/ h4 f1 U' T" v& r" h3 Z1 L7 _  \& C6 ^4 x
61.Which of the following are used to make a sachet d'épices?
# Z) `+ ?% Q8 h. C, @3 ?; j下列哪些是用来做香包德épices?5 ]* ?% b: y$ s- b5 A
http://www.sachetcatering.com/* a) ^9 m) C7 S  T6 }# |3 G' d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( A) ^- v9 n9 J8 m- m7 U7 ?" G: u
62.Which of the following condiments are not soy based?
" l( G* O! C, P$ O下列哪项不是酱油调味品的?$ H* S% j8 Y* W( x+ N2 U2 t2 H
A:Wasabi 日本辣根
$ E: `% U% k$ O' r; W1 L
5 e1 B$ e8 Z' x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% q( _  P% B3 ?" _5 ]3 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:
9 ^  x1 b4 y1 g6 }A:Pasteurization  巴氏杀菌4 O+ w& N3 {) i& i  E) d1 @

. ^7 F/ O+ C! W. D# R( c" q) z$ r1 Q4 H64.Which of the following steps is not the correct procedure for whipping egg whites?
6 {# i& U7 W. y! q7 \下列哪个步骤是不是正确的蛋清搅打程序?$ l2 F, N' r% ]& k4 M
A:Allow to rest before use. 允许休息后方可使用。
/ C2 d8 |/ ?. C8 y
  ]8 q/ ]7 K8 ~* ?7 o% e2 N65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ }% L0 W# _  A7 Y1 B+ VA:56g and 63g 56克和63克* ^9 e' H( I) m/ }& |# Y& r
- n3 V+ ]* [, [' v% ?6 m  z0 H; n
66.Evaporated milk is a concentrated milk that is produced by removing) p3 W8 ]( c' `" y
炼乳是一种浓缩牛奶 是去除什么做的
/ [6 g+ a% D' \* @! q& c) T( ~A:60% of the water 60%的水
5 D' J# w1 H( i% c. b" |9 U1 S) C+ ~5 N1 o
67.A method of cooking that transfers heat through a liquid or gas is:3 s  r. ~% r" E# r9 v9 ~0 A1 ^* F9 n
一种烹饪方法,通过转移液体或气体是:) `/ Y5 U' U* Z& u8 `; G/ a
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
4 }4 d5 W5 a( Y/ N4 o/ dA:Gelatinization 糊化
6 A+ v% G8 M! @2 Z  I4 s: U$ D3 i# Q$ q% 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?
, e- z" P. c7 b, \0 h8 O: N1 BA: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 x* @9 z, M+ b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, v5 S& U! q  \; U9 J% l$ r  J
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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
2 |4 D. K/ a  l0 K1 MA:Fumet 原汁
7 `' V$ G% F2 |9 l$ Q( k& |# h- A; u+ B1 x, l3 G) B2 ]; P; w  q
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
& |/ d* G0 Z. D$ _- _- |! n! c  BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 @# }" D* S0 c( _3 j: _73.Which of the following is a principle not used in stock making?9 e; P7 U  o, f# s& W! w3 V( @
下列哪一项不是用于制造高汤(低汤)的原则?
% d  _9 {$ f8 I1 g- A2 hA:Start the stock in hot water.开始在热水中操作- z% v& t" j& i4 ^  Y

! H$ A% {  t2 x, k' B# |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
# H' @9 _! c- S' TA:Remouillage 法语熬汤5 o: k1 A; Y+ C5 r$ |
http://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
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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