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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。
! g& z- Q; ]- Q0 w: r/ j. V$ I  d2 @, |$ s5 t$ T. H+ ?! l7 _+ ~( 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。: ?' O0 V4 l$ T7 v: ^9 \
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
! K4 I- E5 @1 x% F; s1.Which of the following methods should be used to determine doneness in a New York steak?
/ q" k( G6 F, c- T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)
) N) x9 j. v( b3 k5 n- pA: pressure touch. 压力触摸
( C4 V- i" n2 h9 m& P3 V( Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! z2 e8 [# t/ r" i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6 o* t( W( _/ K& Z7 W  [
A: acid  食用酸
' n) V! B' ~7 c4 C8 ]6 b" L3.Vegetables are major sources of which of the following nutrients?9 m& M6 Y: Q, g% R/ }; J& h
蔬菜中包含的主要营养有哪些
2 e/ c* x) Z* U1 eA:vitamins and minerals. 维生素和矿物质。( ?, N1 l. @1 r: N4 b/ g
4.Cauliflower is commonly served with
, V, D" |: ]& G. l; ^* @/ p4 @花椰菜(菜花)最常见和那种酱汁搭配
9 J$ s5 }0 J$ ]; u( gA:Mornay sauce. 奶油蛋黄沙司, r" e  r: q6 ^" i2 M( x" @* q3 l
5.Which combinations of products are found in pie dough?) x( J& P" s* N6 Y) i
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! h6 Q* o4 A' @8 J" V# Z* MA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: A: v+ s9 t8 D! m- `7 u
6The French term for mussels is 法国语青口(海红)叫什么
6 _- [6 G% t# GA:moules.法语青口,海红* X6 Y6 C8 u5 W% m) ]1 o6 J4 Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
, N/ w! |5 h1 w, s1 b. D3 ]A:faintly fishy. 稍微有点似鱼味
( e6 C4 V) H' j: @8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
+ n% Z5 w/ w' J9 I8 S; N8 AA:2 days. 2天; S) j! {# ^1 Q9 {; c. s% j
9.What are the principle ingredients in ratatouille?
- w' V4 B3 [% ]) j8 r. _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' r9 i4 F. r, _A:Zucchini, eggplant, green peppers, onions and tomatoes& K( Y" y5 P" j& ]5 [' x  J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 H1 ~/ R; m, w3 s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" F, Q6 S8 V! a7 y& bA:cook food in quantities that will be used up within 20 to 30 minutes., G) A. x/ V! e
大批量烹煮食物要在20到30分钟内. U) p9 F% y/ t: i/ k
11.What person has the authority to issue a Health Permit?
0 a  K% a8 e, ]% W) K2 y2 d谁有资格颁发健康证(卫生证)。
2 B& {& I/ x" ?; \: C( RA:Medical Health Officer.- d/ `5 Q5 T: k1 K* f8 m
医疗卫生官员。
/ ^' r0 w% p3 O7 T6 m12.For what period of time is the health permit valid?
4 {$ B8 O) }0 |8 Y1 L& b5 c5 x健康证的有效时间是多久?' a8 X- J- B  p& I6 b
A:12 months.12个月/ h. t5 I0 ~* g( @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) k8 |/ t# \9 @2 n3 d0 L( C; x  ?7 x6 M在食物和饮料准备区,通风系统换气的标准时什么: n% B4 Y5 z$ v$ F1 E+ s+ g! J
A:08 times each hour. 每小时8次
4 W( S/ H8 v$ V+ F+ M14。The minimum temperature for manual dishwashing in the wash sink is
9 C" @8 d. @7 [手工洗碗,洗碗池的水温最低多少度?
# [. q2 I) D( h" nA:110 degrees F (43 degrees C). 43度! \, `* |0 x9 F; f9 G
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# M& P: T" z/ ~. d
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' X) h* t+ I8 c5 sA:180 degrees F (82 degrees C).  82度4 t, E" i; t5 Y  {9 _" d" u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 K1 V  c6 C  P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) j) A5 {6 ?" T: V& ^9 MA:en papillote.  法语自己理解
4 Y8 z7 }; Z- d  t0 K' c+ ^: ~17。Wing or Club is considered a2 E: W6 ?/ p/ z- `
翼和CLUB 被看做是一种...' k) _( q# s/ N2 u0 e* }2 ~) n
A:Bone- In Cut     带骨切
; R0 \+ n# V7 |. a' v& q18。New York is considered a   纽约牛扒被看做是一种9 Z% j; _, S6 M) F) R6 y2 g
A:Boneless Cut     无骨切1 Y% Q/ Y5 u* j% \
19.In general, a court bouillon for freshwater fish will contain
$ R! u0 I1 P$ G0 u; r/ J! D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. h  `8 F- Q4 @" _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish., _4 F' p! q) q5 m
和做海水鱼同样数量的调味料和香料- m- B# D- D9 w
20.Anise is very similar in flavor and appearance to) _8 y, J9 g, o$ ^' y  C* _9 b8 C
八角和下面的那种原料有相同的味道
+ ~% C- c$ v! J( p5 {$ F' ?A:fennel  茴香
, ?& P# u* V/ q" T; p21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: D* t0 o: F' n  D# Z/ a7 ^6 J下面那种原料更像大葱且有平面的叶子% v$ S5 |1 N- f, F
A LEEKS  似蒜葱 (这边人叫京葱)
3 Y% ?4 g8 |$ G22.Which of the following cutting shapes refers to a small dice/ u+ p6 e! G3 i3 x- w
下面那种刀切形状指的是很小的粒(末)0 S# w1 h% n) K& |" d" |5 i, G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- n2 Q4 Y. e2 Z23.Oil is added to the water for boiling pasta in order to
+ y- U3 m7 W% K向煮沸的pasta (意大利空心粉 )中加油是为了. c) L' C( T: k& H0 M6 d
A:prevent the pasta from sticking and to minimize foaming action.) G4 H9 {# ~4 u
防止面条黏合并降低发泡。% m5 O! t2 _9 A! E6 x2 ?
24.Which pasta dish features pine nuts and basil?7 S9 ^  Z1 r4 j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! o$ M/ }; H2 ]5 m. ]9 }, B
A:Pesto.一种绿色的意大利面酱
0 e2 J1 N+ ?7 C- G. L  khttp://www.tianya.cn/techforum/content/96/563836.shtml
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( W' _( I& c/ ^' @0 B25.Which of the following is a spring vegetable similar to spinach?
: x4 x% S! z$ i* v# `下列哪项是一个春天的蔬菜类似于菠菜?
& {) I; F. E2 T2 h! wA:Sorrel. 酢浆草。# Z1 q" N- x( |' t6 P5 ~% N0 F8 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:
3 i& t0 j. S  K9 n; J9 x9 v+ Y; \哪位厨师最早带来高水准浮夸的美食
) i0 w) t1 @  Z4 c* @2 A3 W/ JAAntonin Carême 人名 安东尼·卡罗美. X9 w: h& p4 t5 ]

" f# Z$ f( L. `# e0 a4 a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 ^9 ]) z' W$ J8 f3 m4 a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ P0 h: {$ m) W) Q+ jA:Cast-iron stoves         壁炉, R& [! d5 Y5 L% |2 f2 j
http://www.usstove.com/products.php?id=6" A4 u; e+ r3 E# d" k! u" I
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28.The French term used to describe the roundsman, or swing cook, is:
- y. i8 Q6 h) e/ `" \3 e5 C法国术语,用来描述roundsman,或摇摆厨师是:
# y: {2 b- H) ?9 @4 Q' ?; h. B) S3 fA:Tournant   图尔南+ o6 G* E7 M- ~  p  {& _

2 W, O4 Q) O7 L: k: N  r29.Another term for the wine steward is:
, x# b. L$ \& l: _2 E  n! x葡萄酒侍酒师的另一个术语是:' e8 w6 _& Q3 i, C
A: Sommelier 侍酒师
) k- N% A& P4 s/ ~: x( a+ W" F7 d+ i) z0 \- |0 B' h% r! Q3 G
30.Molds, yeasts and fungi are examples of a:
( Q4 y; i  e+ U5 S6 l9 \8 H) |霉菌,酵母菌和真菌是一个神马例子# U- V9 Y+ t* I( W& C; ]
A:Biological hazard 生物危害
8 O4 _# |4 o6 p: h) D; q4 g5 D4 x! U: J2 e, r' _4 A! b$ [% M. Z
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ C1 O* K( ^9 ]3 h根据加拿大食品检验局,食品的危险温度区在多少之间:
" B2 c9 b1 c  |& yA:40° and 140°F (4–60°C)     4-60度7 x$ ?5 y7 o* Q% a! A* z( |
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32.All bacteria need the following for survival:
1 A# `5 g1 b5 j" @* O4 [" d, d) w所有细菌生存需要以下哪些内容:0 r$ }+ s- m/ g5 S0 W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 i6 r6 N% P5 `0 U2 V

& f: T3 U* L" |33.Which of the following correctly represent critical control points in a HACCP system?
2 u' R' G. b* ?3 t+ x以下哪项正确表示了HACCP体系的关键控制点?
3 s+ @9 Y# Z0 W8 j0 Q& A0 LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 H4 _& E/ Z# ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& F' i6 d4 D8 t$ N# d. ~! M! e

4 h, o# c" C% e5 k9 X. @9 L$ C34.Which of the following is not an example of a carbohydrate?$ |2 i7 D+ U% R% Y0 u' ^& d2 V
下列哪一个不是碳水化合物的例子?
! Z: R# Z8 `* \1 r8 B0 oA:Essential nutrients 必需的营养物质
" D5 W2 Z$ u9 T: }( E9 S& Z8 i2 B2 H, w% @  m3 X! W6 L& w
35.The process by which a liquid fat is made solid is called:
. L5 ^( P6 r" E3 h* B& \, `液体脂肪做成固体这个过程叫什么
. m! _6 G7 S  SA:Hydrogenation  氢化9 _9 o* T& w' ]/ s6 z

+ w0 T5 I) W) R36.Which of the following is not an example of a fat substitute?) S' Z& {, m3 [8 h' T
下列哪项不是脂肪替代品的一个例子
  i+ ~9 M- e- r9 mA:Acesulfame K  安赛蜜K表  e& _. j& @/ y# m% M

" O, v. i. X7 }7 K& ^* B: I9 d37.Health Canada requires that a product labelled "fat free" contain:
5 v* N$ G7 D5 l$ l2 u+ H+ N加拿大卫生部要求的产品标有“不含脂肪“包括:
; v8 M9 W: r3 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% i6 E; h- m7 A" I0 ?: ?( W! ^7 _
8 W7 ~. t1 b$ ^9 W% B1 \+ P5 @7 Y6 j38.Which of the following is not a problem associated with converting recipes?
2 I+ B4 F" f( @6 n. f* `) B. V. O下列哪项是不相关联的转换配方问题?5 f/ F7 F6 l+ `
A:Unit cost 单位成本
: ]; d, ^% F/ b7 }: B
4 l; O7 Y1 J8 W, B6 `; C/ X( ^3 F( f39.The condition or cost of an item as it is purchased from the supplier is called:
5 f/ U& H7 ?0 Z$ m% ~: \, D从供应商采购的物品的品质或成本叫什么/ V0 x7 ~1 V+ `' G  I
A:As-purchased cost 购买的费用
3 d8 b! b# d7 @% j# ^8 @1 Y" o0 [  u( i
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ \. F6 c% u% h7 ]& z8 ?1 i
在新货到来之前用于日常所求的必要库存量叫什么
: ]5 h4 E. D1 I8 g; TA:Parstock 基本日常最低库存! |5 ]  j/ m  w- K! A+ J

( O& t1 v+ y( h. l4 E! b) _41.Which of the following abbreviations is used to describe the proper rotation of stock?" p+ h% J( v2 y2 r
下面那个缩写是用来表明正常库存流程?+ @/ p" [; K3 W7 D
A:FIFO=FIRST IN FIRST OUT 先进先出
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# A9 t) c! q2 I, y1 E9 c! J42.Which of the following knives is used to turn vegetables?
* l0 P1 Q4 y5 F. e( D5 `: d下面的那把刀是用来打开蔬菜吗?
( y% d6 j5 H; k2 L9 _A:Bird's beak knife   鸟嘴刀
" D9 V$ x+ q: h4 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- \. c7 r) E8 s! w7 H
% x8 D7 w0 J9 h% ~8 S9 ?3 V
43.What is an instant-read thermometer best used for?+ V. ~$ H5 n6 b% x# ^
即时读温度计最好用于那方面?7 o8 ^# d& l: M3 M$ N. Z) U: M* N" e, U
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 L& b6 X4 \4 m2 i& f
1 t4 R( z4 ?4 @+ S* o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 ], _8 ]3 f3 z# C+ s下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 {  Y# j  d$ P0 X% eA:Cast iron 铸铁) ~# b& @2 S% i- a  W
$ L( G; q& D5 I3 S5 G- I4 Z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 u" p; _5 ^/ I
哪件装备下面有一个可移动的碗和一个S形叶片?' ^* B1 s& Z  X; H" ~3 I1 Y
A:Food processor 食品加工机
: i! H3 O) _8 o7 o( r7 y, \/ vhttp://www.google.com.hk/search? ... iw=1263&bih=572
( h. g/ l% q% }% V" \' o9 T# c& `* J. ^; T0 a% P) F7 b" l) ~+ V1 r# q
46.Which of the following is not a rule for knife safety?
" g! |" c, h) L/ j4 N8 V下列哪项不是用刀的安全规则?  i. H) G' Q/ ]$ [5 m  N* t7 l
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 z2 K# s- W9 L: o3 E' c; F/ ^7 l6 P; E; r: f3 T3 I% n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. h: y& S: {3 G4 z7 b, j& V' o# u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! k1 |: U6 }7 O9 z& s5 `
A:RondellES ) e3 j+ Q0 _# T8 o" {) c9 |5 e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* g2 [7 A8 y$ g. p" X. W
# l; F2 w' V1 z( [' i+ K. m
48.Which of the following is a diced cut used to garnish soups?
' N2 h8 t$ n* V9 @  d" \下列哪项是切成小方块用于汤的装饰?6 }5 t5 v) {6 n" b! P& L
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 |! f4 f6 f0 q& `; r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& y9 U6 O# m, ~! a" e( k3 E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!!——
3 e$ Q0 m0 z0 \8 `4 s2 K( jA:Gaufrette
/ l2 s" q7 a; }$ O1 Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: w6 Q/ s% F8 V. j2 Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ J+ p9 F: ~  N2 E" r  {5 h, L8 k- RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# z0 m* s" R( i: x' h
) E$ R: _; U* K# F. g6 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' F( k2 P( m" [4 j5 q, e1 @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)  h0 P. c* i  A$ k8 R1 i. D
A:Cilantro 胡荽叶 香菜4 h$ C* Q4 }0 |2 K! f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ T$ U; l2 R0 d& {
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60.Allspice is made from:
% ^' u; w' Q" L  [0 w 多香果,  多香果香料是什么
3 E5 j* [; W. |! Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; [8 K& a0 i# Y% {4 v; X8 s8 D% cA:A dried berry 干浆果
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! X0 _/ p; H) B  n+ Q; o0 Y61.Which of the following are used to make a sachet d'épices?9 Z- u8 {/ E1 o; n2 b. L' U
下列哪些是用来做香包德épices?- n1 ?5 O8 S* T. A- s5 d4 Z: b
http://www.sachetcatering.com/
" X# u0 F% V, J5 G- hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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8 n1 L- {6 g' ?. q- ^( f0 X62.Which of the following condiments are not soy based?+ ?5 T( W2 F% n  M) F" v5 U
下列哪项不是酱油调味品的?
- R9 Y! ]+ ~6 a% W$ yA:Wasabi 日本辣根
$ w1 Z. H" ]0 R$ j) l, m
' `; T1 E' m' B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ K8 {( b4 k) S) i
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:
% Q! n7 Y, V3 \* K$ D; M. l( oA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& S% b& l9 |$ r
下列哪个步骤是不是正确的蛋清搅打程序?' P! d; I4 \$ Y- A6 T
A:Allow to rest before use. 允许休息后方可使用。
1 ]7 w* q( I7 F( v7 @" ^; s
  V) c- y, Q" q& @! `! Z" ~% ~8 K- k65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 ~6 O5 \0 c5 }9 z* H  K, `/ fA:56g and 63g 56克和63克
. X! b& M- ?0 H' A7 h
% ^7 g1 Q9 y$ @7 Y/ N8 l66.Evaporated milk is a concentrated milk that is produced by removing
4 J) |* x( v9 `1 ]炼乳是一种浓缩牛奶 是去除什么做的. B1 j8 C& b- r9 A7 R0 E  S
A:60% of the water 60%的水4 r! _- d/ Q9 q5 r+ L8 _. p
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67.A method of cooking that transfers heat through a liquid or gas is:$ I& M, W- H$ x. o; C7 |- q6 V8 \
一种烹饪方法,通过转移液体或气体是:
5 K1 Y5 u6 V6 S+ Z8 x3 K8 bA:Convection 对流
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; L6 Q! \& e! [& K+ W: X. T68.The cooking of starches is known as  烹调的淀粉被称为
2 _7 G7 Z2 f. e) y) \A:Gelatinization 糊化
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9 d# o. q5 C( k, R. _# r0 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# A! s* j# ^* y0 r' `" [. S+ {. j3 b1 [  LA:Braising 烤
0 A+ i8 B0 N" y0 o! S7 z! P. [9 ^7 }6 m) [
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:1 q  y4 E0 _6 D! h+ _: d- C
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 X' G7 t; e0 J4 {; @6 h1 ^, p* J( t" A5 P1 w( e7 @0 z% l
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3 d, c7 @" U) q* S
A:Fumet 原汁
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( I5 q: e3 G5 p* P72.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
, L* q9 ~7 y( T8 {/ Z6 v4 N) ?% B3 I) zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& M' h2 m: }7 ]$ ?7 _

* g1 \! r1 W7 `# J5 V2 \2 K9 H3 p73.Which of the following is a principle not used in stock making?2 O9 J2 w: |# K. Q; S
下列哪一项不是用于制造高汤(低汤)的原则?
" Y* |# B2 l0 C: [( J7 B. ~! EA:Start the stock in hot water.开始在热水中操作: C  H, k  ~7 t5 h
2 U) x" C" }; }
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
! P6 M" \% B( o6 _A:Remouillage 法语熬汤
1 o  \% E! }6 L8 Zhttp://www.haibao.cn/blog/post/176242.htm
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