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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。
& d5 G; n3 [0 H. Z6 y3 i' C7 f; I% Q4 l6 @8 {1 x% j8 ]! T
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。" b- W/ B$ h; u
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
2 ~( t+ o5 ~8 R- U$ V4 c1.Which of the following methods should be used to determine doneness in a New York steak?9 R# s" q$ o- u3 {0 }
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)
9 `; G, ?8 Y! _7 sA: pressure touch. 压力触摸
* t" i6 l' u; U( \+ M2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( X9 K8 s: @/ V( J3 D
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
- s( [) g8 z9 T3 D( bA: acid  食用酸
7 l4 K2 c4 O% P- T3.Vegetables are major sources of which of the following nutrients?4 I/ ?7 t" |% e$ D
蔬菜中包含的主要营养有哪些
, k9 p- u0 x) Y) e+ S% F1 `A:vitamins and minerals. 维生素和矿物质。
' K  J- k, R! E+ S4.Cauliflower is commonly served with
. L$ W8 F& p: u; i- ~$ w, i3 E花椰菜(菜花)最常见和那种酱汁搭配" Q$ j2 n, N4 _/ r
A:Mornay sauce. 奶油蛋黄沙司2 R; F& P4 ]$ P3 K1 W
5.Which combinations of products are found in pie dough?
# `2 f! q) ~4 x5 A/ w8 @0 R下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 {  c- L8 Z% I0 q- U8 J' _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。8 H$ N: |+ A& D' ^
6The French term for mussels is 法国语青口(海红)叫什么
1 U, y5 s: t0 VA:moules.法语青口,海红- i1 x$ T2 D" d7 a% ~/ q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% Y0 a5 z' ?# W6 ~* ^A:faintly fishy. 稍微有点似鱼味0 [4 k1 w  A( }  {0 ?. |# _" ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% m5 n. ^) n0 {% S8 C
A:2 days. 2天# {" g0 N" p1 T" ]3 ~& e- K, S
9.What are the principle ingredients in ratatouille?
( {( b3 k) e. p9 }8 e炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( \! ]) @* s- a9 v
A:Zucchini, eggplant, green peppers, onions and tomatoes. h' x( \. n! @0 x0 w9 H
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% U% D4 [) j3 J' R1 `10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" d2 I+ ^9 b& y. M5 HA:cook food in quantities that will be used up within 20 to 30 minutes.5 v& ]# p; J' O1 Z( j' U# ?" Z
大批量烹煮食物要在20到30分钟内5 ]6 ?' f$ O; H( d! w; J& g, f4 j
11.What person has the authority to issue a Health Permit?
( R4 K) ^; m$ p$ w- t" S谁有资格颁发健康证(卫生证)。- ~* D4 r3 @; j# T6 }1 E9 I
A:Medical Health Officer.+ y8 f) i  j: x; I0 @; ?& G/ j
医疗卫生官员。  H2 W3 T( @, r7 Y5 c& a: a
12.For what period of time is the health permit valid?0 X8 v2 C' r) P+ c
健康证的有效时间是多久?) o! v7 y+ d9 [3 u; F& J- v
A:12 months.12个月
8 _* k; @2 S" T5 P  R+ ^2 }9 h13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 T: [6 E8 c8 m1 l& W
在食物和饮料准备区,通风系统换气的标准时什么
6 ~' d2 _3 P, t+ B+ M* \0 s! KA:08 times each hour. 每小时8次
) L/ {& j* \0 I4 @5 x& _14。The minimum temperature for manual dishwashing in the wash sink is# x+ _- P1 \5 H' d9 f3 ?
手工洗碗,洗碗池的水温最低多少度?  A" _3 ?; {* t( m, N  _# G& q
A:110 degrees F (43 degrees C). 43度1 k( [  h, C7 `' F- X2 W0 I" d
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& p% B+ [! k: }9 h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' ~. L- P2 T# z& `8 W" e
A:180 degrees F (82 degrees C).  82度# p) T( Y, f5 H0 ^5 |! _8 E) E
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 Z' I  x$ J3 s" a9 a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  V, {. u# \+ \) j! B
A:en papillote.  法语自己理解
3 B, m: o- |  v; Z& m4 o17。Wing or Club is considered a
/ [& j; u5 _4 O翼和CLUB 被看做是一种...) t: N9 k, m$ m. Q( ~
A:Bone- In Cut     带骨切
3 R  [6 K* w7 ]; ~$ b18。New York is considered a   纽约牛扒被看做是一种7 n6 Q7 `* P* Y. w
A:Boneless Cut     无骨切" g1 b8 \  t3 m: O% D2 D
19.In general, a court bouillon for freshwater fish will contain: J" p, G6 S( U& F) b1 K$ 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
3 c$ q0 V2 P; E3 EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' d+ E" c% n' r4 U& ?3 J和做海水鱼同样数量的调味料和香料
# n2 O8 e4 @; a! H2 j; i) w, J" b! ~- i20.Anise is very similar in flavor and appearance to
4 n/ S- O  t( m八角和下面的那种原料有相同的味道
4 D8 ^, M6 }: }  [. o3 IA:fennel  茴香: p% {/ U0 O4 p( n8 v" B! c; ~2 j8 @4 E
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- w' P& ~) N+ R- Q1 r$ Z3 U; \- e下面那种原料更像大葱且有平面的叶子. d5 H! e+ A+ X) z  d
A LEEKS  似蒜葱 (这边人叫京葱)
1 }: s, A1 l; D- f& |" Y  L22.Which of the following cutting shapes refers to a small dice2 N4 K/ l; _+ F/ J5 P" ~
下面那种刀切形状指的是很小的粒(末); K5 p$ a8 [0 M( \4 a+ ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 b, O" R6 n$ B. D8 O8 M
23.Oil is added to the water for boiling pasta in order to
1 Q7 L  {5 i  h8 c4 H2 n, h向煮沸的pasta (意大利空心粉 )中加油是为了
. [* P( x% D$ t& r! GA:prevent the pasta from sticking and to minimize foaming action.
% ]9 k7 ?$ f& e& B% H% L防止面条黏合并降低发泡。& q, J1 m3 T: v( D& A* c
24.Which pasta dish features pine nuts and basil?3 k# y; ]2 o- R
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
) L2 F4 ^$ d- R1 E6 j! N) TA:Pesto.一种绿色的意大利面酱 , M% ^# [% N. `6 }# ~1 l6 p
http://www.tianya.cn/techforum/content/96/563836.shtml3 O- @! x' X  Y2 O9 j* n
: c3 i* T$ k7 B" R; F5 P3 A
25.Which of the following is a spring vegetable similar to spinach?' Z3 ~( u, {( z( z: P+ Y/ ?
下列哪项是一个春天的蔬菜类似于菠菜?
1 N4 b; O* k$ M' `& o$ Z' hA:Sorrel. 酢浆草。
- B' H3 F. Y: r2 X# P+ Qhttp://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?
鲜花(33) 鸡蛋(0)
 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:
! p) V2 P2 e- w8 z  N; F* p哪位厨师最早带来高水准浮夸的美食: [6 b+ U' l; r4 _8 x- r
AAntonin Carême 人名 安东尼·卡罗美
9 O: U  H4 {* l2 X" q6 C0 b
& E1 v8 N( W" C/ P( o$ ^! b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 q+ u" c5 f0 \( y: |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! H9 ^* m7 i9 d' [! ~A:Cast-iron stoves         壁炉
9 t( F0 S5 ?6 mhttp://www.usstove.com/products.php?id=60 P5 q& i( M; R/ E% `% u6 d, ]

+ B% ]' Y7 d) i9 ^$ B. w/ Q28.The French term used to describe the roundsman, or swing cook, is:
6 z1 E; F7 q" M5 v0 I$ S法国术语,用来描述roundsman,或摇摆厨师是:
' N- {* g7 G2 s' Z& b  R- PA:Tournant   图尔南+ h1 w+ q5 D) Z1 h& y2 H& _' Z6 J  C* ]
: v* y1 \, t. O/ W) ^+ q
29.Another term for the wine steward is:# S' W, t( \! k. E( C; ^* V) X
葡萄酒侍酒师的另一个术语是:% K$ c4 C; i( T" r7 o" `& ~
A: Sommelier 侍酒师/ }, S. J) X/ q5 S2 t

% [, L/ \5 M. ^  i2 @- j% i30.Molds, yeasts and fungi are examples of a:
$ d; f( e0 w& H* l1 P3 P8 T9 F霉菌,酵母菌和真菌是一个神马例子8 a6 L% r9 x9 s: ~- g5 a3 ~. L$ q
A:Biological hazard 生物危害) `/ h1 S7 @( }2 T  c% G+ f0 U

/ c$ b& X1 O6 _( N' k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 Z( ~& A! ^" D" q' N4 |; G- R根据加拿大食品检验局,食品的危险温度区在多少之间:6 ?# M2 f. M- L$ v
A:40° and 140°F (4–60°C)     4-60度& |5 [& g; W9 X$ \0 W' a4 X

/ {& i" ?6 V/ T- x32.All bacteria need the following for survival:- k; ]8 Q: G4 a
所有细菌生存需要以下哪些内容:$ c8 c& e5 P% {* o9 s9 o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, z  A8 G1 M# z9 S! \; h
4 }. i$ C$ A8 |; k+ ~3 s6 `' X, ^
33.Which of the following correctly represent critical control points in a HACCP system?
1 _& B* N. L* ~5 E2 ?& ~7 V( }以下哪项正确表示了HACCP体系的关键控制点?5 l- X- W" B7 H3 w, t7 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: V3 g3 o$ n' G- U$ D5 L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! P+ ~& t% G4 [+ d% U% y
) l9 T# h6 z0 V9 e. w34.Which of the following is not an example of a carbohydrate?1 A! S/ ?% a& y; N6 x* u; F
下列哪一个不是碳水化合物的例子?
9 z8 d8 v: Y' |6 fA:Essential nutrients 必需的营养物质8 T. i4 ^( a3 ?" X
# l& C* E" _2 `. g
35.The process by which a liquid fat is made solid is called:
' V3 v( Z2 e* o) ^5 {液体脂肪做成固体这个过程叫什么
, t1 v3 X' `0 r9 m# z7 e! [5 g1 oA:Hydrogenation  氢化" I/ U0 ^$ U' J* b  g# n

& r: y3 O3 g( v$ T36.Which of the following is not an example of a fat substitute?8 i" a0 a# R6 K/ [6 Q5 _" C
下列哪项不是脂肪替代品的一个例子
& ]. o+ B1 R! R/ l3 o5 i* jA:Acesulfame K  安赛蜜K表
0 W3 @/ U' P7 P! h/ F8 H  S/ q+ C8 V# p0 |7 F! u
37.Health Canada requires that a product labelled "fat free" contain:3 k% ?* Q4 q& v" x
加拿大卫生部要求的产品标有“不含脂肪“包括:. M- h7 E# d& H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; P' M( N! i; i

1 A9 X8 u3 W" v- s! O38.Which of the following is not a problem associated with converting recipes?+ `$ o3 w- N8 H( ~5 Z
下列哪项是不相关联的转换配方问题?
) O) D  Y' K+ g( g( {A:Unit cost 单位成本7 X+ O6 ?* L# `7 o: z: {* J" a! u
4 h* R( f; p% t' `, K1 X. f* \4 T
39.The condition or cost of an item as it is purchased from the supplier is called:
) R7 a/ y! n4 L+ Z2 b: k从供应商采购的物品的品质或成本叫什么6 A, S1 O( h0 p  ~& e. m) D
A:As-purchased cost 购买的费用' ^0 n" T- k& ~  A! T8 r
# [3 g8 \. o7 b/ f- x2 G
40.The amount of stock necessary to cover operating needs between deliveries is known as:
( R4 x' o# Y& _6 ]# L5 N在新货到来之前用于日常所求的必要库存量叫什么& Z$ G# b0 P# t) ~4 k
A:Parstock 基本日常最低库存5 u2 k) @' l& |( C* ^, S# ~
1 M3 P, k( l# j9 l& H
41.Which of the following abbreviations is used to describe the proper rotation of stock?! z2 w$ g( x( r1 O% v2 F
下面那个缩写是用来表明正常库存流程?
  q$ i. Q- E% RA:FIFO=FIRST IN FIRST OUT 先进先出. S! P' ^# ]( c

) k( d" {* M0 o" [7 P3 p42.Which of the following knives is used to turn vegetables?
  H. H4 |; F) c9 }# k- s4 _下面的那把刀是用来打开蔬菜吗?6 t' B1 R$ _+ K, _, {
A:Bird's beak knife   鸟嘴刀! Q8 W$ n# c( W( T' I  {1 G: P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 |7 v+ B% Z0 o0 Q- V8 d
' G4 j' ^2 ]2 G: x7 \% o, t+ M3 d
43.What is an instant-read thermometer best used for?
0 |2 Q4 P3 X9 O+ j- |1 v; i- B即时读温度计最好用于那方面?
) c0 x3 g. ^7 tA:Checking the internal temperature of a roast 检查被考物品的内部温度9 i& E) |. Q* }: q' v, `. ~

9 A" F5 e) q9 U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% b: ?' B5 U5 i0 O4 N/ u- V" o
下列哪些金属材料受热均匀,通常用在铁板而且非常重- T  j* U3 e' A" p4 d
A:Cast iron 铸铁7 f2 ], p' @3 [. U. J9 e# N5 `4 J
6 A5 R' J+ ~  \1 L3 P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 Z1 e5 e' w1 G: T! ~# }1 G哪件装备下面有一个可移动的碗和一个S形叶片?
- W6 t. Y  w! H1 ~, d# LA:Food processor 食品加工机
9 c: x8 ~9 G" d6 thttp://www.google.com.hk/search? ... iw=1263&bih=572
5 j( a; Q, B- h* {# X, D; I; D1 f* N9 s% H- _& K" Z. s; \* _
46.Which of the following is not a rule for knife safety?
6 F" O$ _8 g1 K& ?# r4 `8 f/ b下列哪项不是用刀的安全规则?( H' s/ n5 w/ n$ F; C2 S& A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ?" ^. d# H$ X9 P: A

, K7 ~9 J: d5 `47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 W! p; Q# |" q1 k  J3 Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ f( ^! V& g* @4 }& d% a
A:RondellES ) u5 R0 z8 [0 ^5 H  m7 Q6 g# S
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
$ W; W0 E5 z" V, D" s6 m
) l+ [4 k4 U: b48.Which of the following is a diced cut used to garnish soups?
/ G5 v2 R7 W* {" T1 A* _% t下列哪项是切成小方块用于汤的装饰?0 T# q4 s+ i, |  C8 u2 j
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 V2 X, n6 K  b+ e/ G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' j$ t! J3 \" ]% v5 Q5 N
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!!——! ?- V: [% M9 y8 \- T; m6 K( v: n
A:Gaufrette - F3 q! b( a: W+ J3 G9 P4 C4 l8 ?4 w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 W; [! X: D# f3 D( q! cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 X! ~% n) V1 ?9 ]% ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 m3 S7 B0 Z2 f# }' d
/ `' z6 Q2 F6 _: t8 A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: v) H9 M/ g# G9 E4 P4 k% k0 a
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)
  Y  a7 ]) o+ W7 B8 E( r/ BA:Cilantro 胡荽叶 香菜
! `& j9 E5 m9 \% }- {http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 f1 q5 b- T- Z% w% G: i3 H* O+ T$ m6 P6 h" ~$ R! |
60.Allspice is made from:% D  A5 B) X6 g9 L1 a$ f0 o- X9 z
多香果,  多香果香料是什么) e" ~3 w9 r, T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: F# x! D" o2 KA:A dried berry 干浆果: K# L! f0 [' I9 E4 A0 c/ {
7 J4 W9 }  P4 u7 a' X- V1 {7 d) ~
61.Which of the following are used to make a sachet d'épices?& }% T! G$ o" L/ }9 Z0 X
下列哪些是用来做香包德épices?$ e8 @# c6 l2 y  B( P
http://www.sachetcatering.com/
* x! g8 F8 U. }. {A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! B5 f7 ^7 T  p/ m, P( o2 Q. t
4 }' M' A3 l4 q+ I! n  m62.Which of the following condiments are not soy based?0 s& L+ y0 X0 x* m& O  }$ Q: r
下列哪项不是酱油调味品的?
7 F5 `/ F% b  ~( z# gA:Wasabi 日本辣根
0 k" [' O$ @( J3 Q3 h. W1 N0 ~: D5 N9 f4 U% e7 J3 @, @1 l* m1 o
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 ]6 p9 A6 Y% X! I. z
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:
4 q) s7 u; S' O& qA:Pasteurization  巴氏杀菌. \7 H+ A5 ?9 e1 z9 E% p5 G
4 I) _; E+ F5 i. A' p3 R
64.Which of the following steps is not the correct procedure for whipping egg whites?7 s1 ?) t1 ^! `3 j8 R" r8 K4 s
下列哪个步骤是不是正确的蛋清搅打程序?" E4 Z6 ?+ S. Y$ N2 P4 U$ x
A:Allow to rest before use. 允许休息后方可使用。: ^! A# ]' s# f, F. x1 u

" G0 f0 L" l( z' o8 |$ @& w65.The weight of a large egg is between:一个大鸡蛋重量介于:$ _# f8 I+ f, h0 K, [! n% @1 a- v
A:56g and 63g 56克和63克* {/ J# _1 S  D4 T
# p0 v0 X! c4 \
66.Evaporated milk is a concentrated milk that is produced by removing
! {8 K+ z, i* t炼乳是一种浓缩牛奶 是去除什么做的/ [5 y' Q3 G9 H( A% [1 U  E* C/ a
A:60% of the water 60%的水5 p6 ?; X3 [) ]' I- y+ E/ q
/ `( E6 P6 B& z, a$ H6 i, S
67.A method of cooking that transfers heat through a liquid or gas is:$ ~( q# n0 G! c
一种烹饪方法,通过转移液体或气体是:" C- n9 [+ l) P5 I9 b) x+ b% Y
A:Convection 对流/ ]0 f. T+ B+ T( z# L+ J# P
$ p2 \  i* W) _* r# Z/ S" Z; |
68.The cooking of starches is known as  烹调的淀粉被称为- A. b- H: R5 ^! {8 L1 B
A:Gelatinization 糊化& m. n' W7 [. {# @

% Q* W& k7 p+ p9 Q; A( \! T1 M69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 V# X  r: T, b- A1 I2 O/ zA:Braising 烤( T/ X# i2 `) B2 Y& \( I; |" }+ |
2 v( ^0 ]* U" R, [/ ^& `
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:
8 w% i; }9 a6 p4 b; J- CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# @9 D% U4 x# V6 C' m! P
& Y9 v1 L% ^$ B! `
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
+ J" G$ [" H1 T. E, iA:Fumet 原汁) f4 s9 r- y( Z9 |+ D/ ^+ V
* X  y* O( |1 ?, u# M0 E
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) u( A+ p  Q$ d& {+ G  c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 [  B- f$ l9 k: r) s

. u. _9 O/ D3 Q73.Which of the following is a principle not used in stock making?3 b8 J( ^  g! x) [. @
下列哪一项不是用于制造高汤(低汤)的原则?+ v6 y4 c7 z# n1 Z/ I. h
A:Start the stock in hot water.开始在热水中操作
9 G8 G; G0 ]3 m( Z3 K2 n: c3 p5 k- j4 p8 y0 @3 m, ?, I
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0 l! l$ g8 O3 i+ Z/ _
A:Remouillage 法语熬汤" U* K* I$ }) |) D0 ?" x( @
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