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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。$ j4 S( @1 h  q
0 j, u+ s1 r4 _4 g" W; D6 ^
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 w! i* t4 b  X* ^2 t; r# 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
理袁律师事务所
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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- p1 f6 S( J6 H, g
1.Which of the following methods should be used to determine doneness in a New York steak?
6 p$ Z0 {9 }" Z6 R9 }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)
; v6 ?+ A7 [& `, T' q* ^! }4 _A: pressure touch. 压力触摸
( \0 W% J* z7 ~) a! ]4 M9 Q2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: v8 w8 L! V# C) {) {8 W7 `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
; F; C6 ~) A! {5 l  zA: acid  食用酸
4 q& p0 a4 P) ]1 j; j3.Vegetables are major sources of which of the following nutrients?
9 k4 k* v6 I; s3 \1 n蔬菜中包含的主要营养有哪些
  _8 H: `2 ^. m0 T% n8 _A:vitamins and minerals. 维生素和矿物质。
* z+ l& b% [. }$ v. N* l4.Cauliflower is commonly served with3 X, q& }" c4 q- r2 }- a6 @
花椰菜(菜花)最常见和那种酱汁搭配( D% L7 p9 Z. a* y$ k2 a+ k
A:Mornay sauce. 奶油蛋黄沙司. u* \( `0 I  Q. F& j
5.Which combinations of products are found in pie dough?, E/ |1 ^+ \/ E) @; V0 F/ D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' X0 W/ r8 X. Y# v+ s
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 c1 f  u9 l: s4 ]  r
6The French term for mussels is 法国语青口(海红)叫什么. c" l" Q/ ]" w+ s
A:moules.法语青口,海红
) [- g4 b3 f7 ?0 h, |+ D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 V0 r- {1 ^. T" v! y+ P" oA:faintly fishy. 稍微有点似鱼味
. ^1 `; ~" M8 a! R& [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ a4 W, A* z+ W! a
A:2 days. 2天
$ n' R' w; F% z4 Y: ?, c3 ?9.What are the principle ingredients in ratatouille?
, X: y( g4 f" q, A  D6 l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 |! P& D9 ?1 V7 S  {; J
A:Zucchini, eggplant, green peppers, onions and tomatoes8 o" f8 `7 }# [- s7 X; G- C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; L* p6 F- i; }# A" V10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ L$ \. {5 h- O- fA:cook food in quantities that will be used up within 20 to 30 minutes.
  i9 M8 M0 M" n大批量烹煮食物要在20到30分钟内2 R; ?3 Z5 c* x( T3 `, G
11.What person has the authority to issue a Health Permit?9 x! n& u6 ?  |, Q0 y
谁有资格颁发健康证(卫生证)。2 f" X  A/ I1 d! c: ^
A:Medical Health Officer.
0 P0 }8 e/ A( O& Y0 d. J医疗卫生官员。# W! e% R% b  l- i8 L1 `- H
12.For what period of time is the health permit valid?
# i! {7 Y. u9 I健康证的有效时间是多久?( X! X% l6 u; J3 _- O1 ?; v+ s
A:12 months.12个月1 J* y. ?6 d; j3 ^' s! |; ^  [& K. `
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! `% Z2 o( F1 z1 N7 S: l3 o4 e+ c
在食物和饮料准备区,通风系统换气的标准时什么
% g% P0 K, Z! m. @7 U. E1 C4 DA:08 times each hour. 每小时8次
! |8 N3 m' h( G" C. }$ P. B$ y14。The minimum temperature for manual dishwashing in the wash sink is6 q4 q0 ?4 m6 z" E) Q  l5 o
手工洗碗,洗碗池的水温最低多少度?
8 L1 W( r+ Q5 h( U* H( e0 w. N; lA:110 degrees F (43 degrees C). 43度
2 Z/ H) D9 h9 V6 }% r/ G' U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  g# B' C1 K- n9 B: Z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& |% q' M4 i( X& P9 E4 q) W, W
A:180 degrees F (82 degrees C).  82度
6 |0 l& q" \( t5 R4 [/ z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  L3 i8 i3 ?- Y% `: ^9 e9 s( s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 B( D; F+ `" @5 D, T/ jA:en papillote.  法语自己理解
$ R. r; L6 R" p$ L! e17。Wing or Club is considered a2 E1 r! q2 X5 s0 [: ~
翼和CLUB 被看做是一种..., Z( ?. ~4 m2 Y: n8 e# J' z/ S3 h
A:Bone- In Cut     带骨切
9 e+ D2 v2 ]9 Z' f: q5 D18。New York is considered a   纽约牛扒被看做是一种
9 z+ T( Q4 p/ v! I, \A:Boneless Cut     无骨切
1 b1 y: e% F9 ~) `3 ^0 w0 z19.In general, a court bouillon for freshwater fish will contain2 G# H8 S0 P0 l  ^7 ?1 [" P
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  K, l1 o; ^  r% i! A1 ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# Q8 o+ r/ d, d* x5 J  L! c; ?
和做海水鱼同样数量的调味料和香料
* V/ Q4 s# k2 b) \+ o, E* q8 |; J20.Anise is very similar in flavor and appearance to
  ]  s5 c3 S- x; Y( X: v$ F八角和下面的那种原料有相同的味道3 C& K1 ~" e/ z$ L0 Y$ N1 d
A:fennel  茴香
8 }- g  k1 D+ `. G21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 v: K6 k6 Y% F$ M, U( B% ~
下面那种原料更像大葱且有平面的叶子0 z; l3 c5 u0 M; k$ f5 K- c
A LEEKS  似蒜葱 (这边人叫京葱)
# j7 ?1 \" `+ r; i/ X( T0 V22.Which of the following cutting shapes refers to a small dice
1 g( v5 u6 ?3 h. W, Q. L下面那种刀切形状指的是很小的粒(末)$ d; ^! l* i' I) P8 Z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. o" Y/ J- v1 v% o5 p# b8 F* V
23.Oil is added to the water for boiling pasta in order to
% l1 s9 P, K0 m; v0 q向煮沸的pasta (意大利空心粉 )中加油是为了* Q1 Q5 }& W% s- b1 y
A:prevent the pasta from sticking and to minimize foaming action.
( z* ?( `6 u5 f) @2 _& r9 m3 d防止面条黏合并降低发泡。9 R" D# Q( ]8 K7 N0 h2 t4 A- V3 N
24.Which pasta dish features pine nuts and basil?
1 U* x: l4 I+ ?( H下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  C$ E& Y' ~# z) mA:Pesto.一种绿色的意大利面酱
( E* _) y6 D7 V5 u2 i# Q  Rhttp://www.tianya.cn/techforum/content/96/563836.shtml$ X& P! J- Z2 s

- U) |; \. p* u5 ]: T- U; c25.Which of the following is a spring vegetable similar to spinach?
. l6 m/ K0 I+ W+ N  ^# l7 l/ e下列哪项是一个春天的蔬菜类似于菠菜?
. w8 X: B/ X+ z) N0 u3 RA:Sorrel. 酢浆草。
3 T( o9 E2 e1 h, b* Ahttp://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:
- ~' [# J- }7 c. R2 H) z哪位厨师最早带来高水准浮夸的美食) F* I! t7 `: ~/ f! C7 G8 p
AAntonin Carême 人名 安东尼·卡罗美8 X6 d8 T" n/ F3 a: }; u
7 H/ ^2 D" V/ q$ R3 k1 }' E% x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; b- d8 ]) C! C, B8 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 。/ ^+ U$ Z* y, k7 R3 s0 M
A:Cast-iron stoves         壁炉1 A* T2 d: `& k9 @% Q& x$ K
http://www.usstove.com/products.php?id=6: T8 M! \. m$ B6 `8 V  o" J  I. x

2 G' {6 D4 Q$ G# L2 j! g/ ~2 [28.The French term used to describe the roundsman, or swing cook, is:
6 B4 x% Y9 h1 @. Q法国术语,用来描述roundsman,或摇摆厨师是:, o, s! p+ |0 O# K! j9 }) g; m) C
A:Tournant   图尔南
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29.Another term for the wine steward is:5 V, v) i# I, D* `4 B+ e
葡萄酒侍酒师的另一个术语是:, Q; U. ?+ m  i# V: K1 h
A: Sommelier 侍酒师' g+ A  ^3 _5 x: E
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30.Molds, yeasts and fungi are examples of a:
5 }, V# e' [9 c霉菌,酵母菌和真菌是一个神马例子' R( u7 ?, Q0 q2 O  S) t
A:Biological hazard 生物危害/ H) C8 r) C5 J  N6 h, ~; r' ?% J( Z- {
: D2 |5 Q, n" {9 F/ J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 f1 ]! @0 j: B7 |! ?6 q' c根据加拿大食品检验局,食品的危险温度区在多少之间:
$ t# f& G! q  R. ]6 y0 `A:40° and 140°F (4–60°C)     4-60度6 F* p( B1 S! o1 c( h
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32.All bacteria need the following for survival:
2 h" \" G2 B; H2 I8 B% }! J所有细菌生存需要以下哪些内容:
( q* Y; J. [. @& TA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ E7 x/ Y: h$ @; @6 t( u

* ?% X* O# o, o- n# q33.Which of the following correctly represent critical control points in a HACCP system?5 C# y0 y5 I3 d+ U6 R, v2 l- B  l
以下哪项正确表示了HACCP体系的关键控制点?
$ G# T9 `" S" t0 n1 w, s$ hA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; Z. M8 _& I' A6 h
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ _/ {- K1 z  J, G' X: L$ y4 M1 N* z* f# {  q
34.Which of the following is not an example of a carbohydrate?
* ?4 n8 I0 m4 j下列哪一个不是碳水化合物的例子?
1 C+ g9 E7 ]# H% t1 `5 A! P' I4 C8 zA:Essential nutrients 必需的营养物质
# S2 u" ^. b" C  C  g+ \0 ^1 {
- n! m) L+ o9 v35.The process by which a liquid fat is made solid is called:
9 L. ?6 O6 v0 Q6 A( B. N液体脂肪做成固体这个过程叫什么
( Y! @) b7 X/ _( X- O% Z1 cA:Hydrogenation  氢化
8 a7 P2 ~5 M$ D  L, v2 R' V; s! r- R9 F& W4 X+ k* [
36.Which of the following is not an example of a fat substitute?; x0 ?; z/ M: k; O4 w
下列哪项不是脂肪替代品的一个例子
& G" n6 c4 s5 \: P# jA:Acesulfame K  安赛蜜K表
: T5 ~) H! }3 F0 k% r/ L  H- b) {: V; K8 z0 z
37.Health Canada requires that a product labelled "fat free" contain:  Z, q) _; |3 j3 f: a( F
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 p3 A7 c7 }9 X( h# {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# h" m. T& S0 W( M
5 }& X, A: e9 T: |! }7 `+ ]$ _8 v& k
38.Which of the following is not a problem associated with converting recipes?2 P, `  J" K& I9 i) D
下列哪项是不相关联的转换配方问题?) \% i. _& g1 |* J; S
A:Unit cost 单位成本
3 x- u/ o# w2 S8 [! O7 s
! F( z' m& x5 c4 W39.The condition or cost of an item as it is purchased from the supplier is called:1 g  J- K! `& \' C* V
从供应商采购的物品的品质或成本叫什么
3 B- v2 ?0 |* b! R7 Z! L) HA:As-purchased cost 购买的费用
2 `, Z8 r+ a5 J7 ^' h, z" @3 J) O5 n, Q- }- e4 Y  p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
: q9 S( Q+ D2 ?) L% Y在新货到来之前用于日常所求的必要库存量叫什么
+ K3 e9 g9 I& K" JA:Parstock 基本日常最低库存. v4 t" J. N6 Z. ]( R

- t  T* g# U- Y1 [0 C41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 x8 H$ b  ?. P下面那个缩写是用来表明正常库存流程?- l! k+ a' C4 A' O, p* ?) V
A:FIFO=FIRST IN FIRST OUT 先进先出: c5 }$ y: E9 r' J+ A6 v8 G

5 h& c$ M7 W2 M9 q4 ~% C) {42.Which of the following knives is used to turn vegetables?6 p8 A! Z: B6 S. O( C8 ~
下面的那把刀是用来打开蔬菜吗?( e/ x  @: y8 \/ S/ t
A:Bird's beak knife   鸟嘴刀" a! a! M6 x0 Y7 m* U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 z8 U( P4 x8 s43.What is an instant-read thermometer best used for?1 J" H3 q0 _0 ]
即时读温度计最好用于那方面?% T3 G0 ^6 M3 n. O
A:Checking the internal temperature of a roast 检查被考物品的内部温度
3 g& g* b7 b# w+ g3 K) t) F" l* i( ^% f
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( U2 j4 c; [9 r+ A0 _3 l7 d% Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" e; r, ~3 L4 m, k) H! iA:Cast iron 铸铁
  C0 c# a; P  [- n7 s# K0 s0 b# |5 L" Y3 t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 c/ h% c0 `$ S* O% F1 ]# w哪件装备下面有一个可移动的碗和一个S形叶片?2 Y) g8 B5 K- s- n4 m6 C/ M
A:Food processor 食品加工机
7 V1 m$ H' y- m, q' p" W2 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572
  V1 c. d( y2 _3 s  m3 s' F& g. q, y
46.Which of the following is not a rule for knife safety?+ G  e" R+ J4 s+ K
下列哪项不是用刀的安全规则?
* l5 b6 I2 U0 _/ aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ g' S6 O6 B2 t. |2 \+ g& B% R/ A/ y+ p* I2 n$ q4 h: b$ M+ T
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ E; t% H6 e5 Z5 L4 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 P5 K5 P/ f6 l% U+ d/ [+ RA:RondellES 0 U/ s& w0 U- T3 P) k4 f6 J2 \5 {
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?! m( C4 T" x# _% P, D" S5 ~
下列哪项是切成小方块用于汤的装饰?
* P* Q- `. r( S* P- xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm" J  F& B! b5 l0 \' p: K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; U; ~, n  \* S% S! S9 y
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!!——
; L4 Q3 @$ t% p  ]A:Gaufrette / ~; i" y# }$ ^) A- d. W8 Q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  F# g! Q7 C: \& i' p/ u; }, pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! F9 q* v1 P/ P! VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, F" n4 V8 N$ z/ p
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 c9 h2 p( t. M: }  n% |. w+ v3 W; O- F/ ~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)
3 \/ {2 J, j5 _A:Cilantro 胡荽叶 香菜
9 ?8 E3 n9 I9 b$ N2 ?% Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
2 \$ F5 m! S7 X/ @. I1 f9 j9 A 多香果,  多香果香料是什么
/ T) ?; J$ e- A3 T( x/ J: @$ @+ \: Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ |! n. J* t9 AA:A dried berry 干浆果
0 U; I, ^+ F! {4 [
9 W. o3 H" h$ v" a, e2 x) x2 y61.Which of the following are used to make a sachet d'épices?7 b( N: X! I3 S( n/ r1 V
下列哪些是用来做香包德épices?
1 ?0 b0 W! [7 @- t; F4 F" Rhttp://www.sachetcatering.com/
/ u% K) S- f" z( U" @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, g. l3 n/ }; z4 P

, o: J' d; h9 v* L+ N% o6 X4 k62.Which of the following condiments are not soy based?' N7 q9 A7 b3 ?* K2 }4 ^9 d% O
下列哪项不是酱油调味品的?# e/ D/ o* T" _/ \$ d: s
A:Wasabi 日本辣根8 I6 h3 L. H( H) T& P* |

% z* s  i2 @( g5 I- y( q. f- ?. y9 N, P, \4 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ b! h' a2 [5 t) B0 O
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:
" _( Z$ F/ L3 v6 O# v( qA:Pasteurization  巴氏杀菌
( Z  `/ [  W, O; m; G% _
' x7 r& o; j- S/ d1 k3 @& m. L6 D64.Which of the following steps is not the correct procedure for whipping egg whites?6 R* j/ J4 F0 b$ B3 A2 F6 |
下列哪个步骤是不是正确的蛋清搅打程序?
6 M) a7 E4 s6 [' a* S; W; bA:Allow to rest before use. 允许休息后方可使用。$ M4 A( U* Q" n* `. i
9 w% }; G' P1 `8 b; Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
% l& R( A% U" `: B1 P4 rA:56g and 63g 56克和63克
8 o1 m3 f4 f3 Q: V2 s( c
: Y3 c9 C3 `; ?( y& u# R4 a66.Evaporated milk is a concentrated milk that is produced by removing  r4 D' b8 Y$ Y  g% d: U; ]" c
炼乳是一种浓缩牛奶 是去除什么做的
: x/ n3 n+ O: E  s2 g/ k4 gA:60% of the water 60%的水" L6 P5 E, ^1 ~8 A4 F4 Q3 B! q5 n
: Z/ D' H" C& ]& j5 x& \8 F; x
67.A method of cooking that transfers heat through a liquid or gas is:: P3 r) g6 w; d& B# I+ Z
一种烹饪方法,通过转移液体或气体是:
4 P1 W% I8 {- v  `5 t/ V! UA:Convection 对流0 a. q4 |% A) ?% e
* c0 a( S3 T& m( r
68.The cooking of starches is known as  烹调的淀粉被称为
0 |4 ~0 s. M/ o, wA:Gelatinization 糊化
& |2 \( f" i: L. M& Y) v# H& J; f
" C, E! k0 @; y/ `2 n' q1 _# q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: u7 z, z+ |2 \; w( N" n& f' w* P( f$ ?
A:Braising 烤; P9 J) E. T* @, _# R* T
' l' D1 p3 T- w1 _: N9 |& h$ X6 S) w
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:  `$ m: O) h8 E& r; i9 X2 u6 u
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' p; B' ~$ W9 {
/ C$ r1 [" T+ O71.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
$ |0 \5 J' ~. @# Y" Z# QA:Fumet 原汁7 q8 ], @# J- B5 P. b

7 u. N) u: ?% w" B72.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( N" l1 P5 ~+ `# z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
) T" r$ X- c: z& [( G7 K& j( B2 t  x5 b* c' H5 T
73.Which of the following is a principle not used in stock making?
; N) m$ v$ }" N) {  Q( `' v! e下列哪一项不是用于制造高汤(低汤)的原则?
0 `. {4 o) z, G7 l* Y- ^A:Start the stock in hot water.开始在热水中操作
; P& ^; Q' U& ^2 f* _0 p! c% L5 w7 ^0 j" m: r; Z
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
" `" L' M# q5 h5 f7 k6 q& k, ~3 Z/ KA:Remouillage 法语熬汤
% ~& o9 i2 g. V) @5 J9 o( \$ Yhttp://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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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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