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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。
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6 x9 N& Q$ ^& z5 n( {* ~2 y% o5 g. D4 V) n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。
! P$ G$ n( ]  @# q% x8 f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) ^. Z: q" Y. M. V
1.Which of the following methods should be used to determine doneness in a New York steak?" W6 E7 T* |/ s/ A- I  R2 N! h
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)
' F( y) Y$ ~6 |. e/ S- jA: pressure touch. 压力触摸6 c- ~$ G) ~4 e! s, t  n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% A$ V4 d% z6 s1 |7 ^$ {' k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4 M# d7 f! _, y7 x: h" H
A: acid  食用酸
/ w! r: E  Y0 B3 B& L3.Vegetables are major sources of which of the following nutrients?
2 N1 g0 R( i* R. f' c/ P& R$ E蔬菜中包含的主要营养有哪些
7 f4 B& R* W* m" z- \' d. fA:vitamins and minerals. 维生素和矿物质。# _  B8 T1 i5 S( u! s- k0 m
4.Cauliflower is commonly served with& a; B: x- }. D( y: h
花椰菜(菜花)最常见和那种酱汁搭配
8 g; _% T+ s+ X' b9 l7 K. ]A:Mornay sauce. 奶油蛋黄沙司7 ]% Y& U1 o- _1 W+ r( u
5.Which combinations of products are found in pie dough?, }, B) _) a8 M" K+ x( v
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) ]3 i. C& i: Y, p2 U/ T- CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 H' d! }4 f' I" O8 B7 Q6The French term for mussels is 法国语青口(海红)叫什么
( u& O2 {/ g3 RA:moules.法语青口,海红
3 R& u  y5 ?! D# k: J' D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: K7 W5 }! C  J1 A6 G- N- Q1 d
A:faintly fishy. 稍微有点似鱼味
7 v! b" Y+ `8 g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( I$ d& s! ?! f1 B! y& T9 @1 ]
A:2 days. 2天
$ z! K2 t- \! N9.What are the principle ingredients in ratatouille?
3 I! g+ V1 d. i炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 }4 L3 t2 Q! M" l
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 K- s3 u3 a0 `$ G4 N0 M5 P西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, l, ?/ g0 M8 a7 w5 i10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; P3 [- n% w: }" aA:cook food in quantities that will be used up within 20 to 30 minutes./ G" Z; W. j' H6 K. Y. I/ ]
大批量烹煮食物要在20到30分钟内1 B1 Y3 t" L; v" x1 ^: `: w
11.What person has the authority to issue a Health Permit?/ q" k; H- J5 e& ~2 \* v0 w
谁有资格颁发健康证(卫生证)。. k  S" F9 z# l+ ~" A* _3 w
A:Medical Health Officer.7 L) ^  M4 t1 T; c; w; E2 f; Q8 `
医疗卫生官员。
3 @& ]5 p9 H% S/ s: I( M12.For what period of time is the health permit valid?. B) L9 y9 D& a0 T+ z% S5 f
健康证的有效时间是多久?! J. E% a1 B% U% ]2 i0 Y/ H( w5 z
A:12 months.12个月
9 |& e/ V) E9 W4 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 r2 E: Y& Z. z- K
在食物和饮料准备区,通风系统换气的标准时什么& z2 F9 s( N) a, N/ H/ G& g* l( u3 C
A:08 times each hour. 每小时8次
0 {. E" Z! Z2 ~14。The minimum temperature for manual dishwashing in the wash sink is
5 i  T1 B) k5 h: [5 P* K3 H手工洗碗,洗碗池的水温最低多少度?
9 M7 V$ U  w* c4 s! E2 F7 nA:110 degrees F (43 degrees C). 43度
% s) G! D3 C6 ~+ ]2 |/ @' C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 x$ z0 W4 o' s& ~1 G9 U) {# X# A
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. D% K$ Z7 L: L$ A+ @& }6 ZA:180 degrees F (82 degrees C).  82度
/ K% o  |9 _1 t8 U& ^7 z, D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. ?+ y. n% d1 y# L3 d) Y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 X" @" a. V4 F$ kA:en papillote.  法语自己理解
+ S- H- N$ n- Y5 m: q" D* e17。Wing or Club is considered a* |: Y$ s7 L4 A' R! e% J! Y( n
翼和CLUB 被看做是一种...
8 y8 U8 T3 v- y4 DA:Bone- In Cut     带骨切2 @7 H: M9 t+ L; `/ v
18。New York is considered a   纽约牛扒被看做是一种
! _% v' u$ `& H) i- e- c' L, ?A:Boneless Cut     无骨切- Y6 C5 M8 C7 h7 z2 M9 q+ x
19.In general, a court bouillon for freshwater fish will contain
8 Q- c, U$ ^) `8 a5 x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
% P% L  Z# _; Z4 l. J1 C, LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 [1 O0 N/ n; B; C0 y
和做海水鱼同样数量的调味料和香料
8 K1 {; a, {2 }: B$ G20.Anise is very similar in flavor and appearance to3 [6 `" o! I" S8 q# I5 Z: o. \
八角和下面的那种原料有相同的味道7 f+ k/ u1 k. [
A:fennel  茴香
# w3 s7 n! }: z: W7 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ g2 t# T" }( T2 f9 [; g下面那种原料更像大葱且有平面的叶子( v! R- D; O" `% q/ R  a, Q& Z5 H
A LEEKS  似蒜葱 (这边人叫京葱)2 t8 v7 o, ~1 _5 R' d* Z/ Z
22.Which of the following cutting shapes refers to a small dice
. B( m1 V' P/ ], S+ m下面那种刀切形状指的是很小的粒(末)
, A' a& z" r4 U' z' W& f( PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。' H5 Z* K% F) F
23.Oil is added to the water for boiling pasta in order to
- [( w8 j5 a5 K$ ^. f5 v8 \+ c; x向煮沸的pasta (意大利空心粉 )中加油是为了; b( F; C( N: \  X) @5 j
A:prevent the pasta from sticking and to minimize foaming action.% X, m3 r, P6 E  r% g- W% W
防止面条黏合并降低发泡。
+ b. Q* B. Q. x% F/ `# M24.Which pasta dish features pine nuts and basil?
# Y2 |' S; j/ h5 t7 [下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; e% a- E: u' {A:Pesto.一种绿色的意大利面酱 9 Z$ \$ O2 d1 \8 H0 L1 r+ @
http://www.tianya.cn/techforum/content/96/563836.shtml
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' O9 T: J" {$ V25.Which of the following is a spring vegetable similar to spinach?
' U- Y2 G; G: J% c1 s- ~" ~下列哪项是一个春天的蔬菜类似于菠菜?9 \/ g! U7 Y* }( X8 f
A:Sorrel. 酢浆草。3 Y& Y/ b: b1 _! u! y, @. m# C. A
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:& k4 m: S" b1 n: T9 T8 ~
哪位厨师最早带来高水准浮夸的美食
+ o2 V) G' l5 {8 c0 D, MAAntonin Carême 人名 安东尼·卡罗美+ t" ?# g* s5 P
4 j8 X3 L. I6 h9 i  F) I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 r/ w+ S* B' d4 a  e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 L1 o5 i; [: [8 SA:Cast-iron stoves         壁炉: M6 {: e  H2 e1 E! R
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:  U. ^% b6 E" V7 l0 P: J
法国术语,用来描述roundsman,或摇摆厨师是:
% A( A& a* F: T9 F$ {A:Tournant   图尔南7 y5 u& |- s. ]6 r3 e
2 X' H6 b2 a) I1 I/ k
29.Another term for the wine steward is:6 y5 D& x- X- {. C$ G- I: O5 w
葡萄酒侍酒师的另一个术语是:
. G" m, I& ~3 o% c) O9 |A: Sommelier 侍酒师
/ \: _! n1 v/ i' U) {9 r& w
* L0 Z0 \# E+ K3 F: U! ]1 T30.Molds, yeasts and fungi are examples of a:4 |% s9 b* q/ V& f
霉菌,酵母菌和真菌是一个神马例子/ M& y4 w* F7 b" n, A: U: f. _
A:Biological hazard 生物危害
  l% o+ c( |# D) {; W+ u+ \$ n+ N; K  B- t0 ^8 d9 J  [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 N- m! ~/ b3 ~# W6 T8 v根据加拿大食品检验局,食品的危险温度区在多少之间:2 g2 P0 Q* j6 H' W6 b1 E" C7 a1 \
A:40° and 140°F (4–60°C)     4-60度3 c, ~/ ^0 \. q) l) e0 @
9 D8 i1 F& q  ~6 y5 ~5 K" Q+ a6 ]) Q
32.All bacteria need the following for survival:0 `/ |& k! M2 F; U7 [- d) H* P, I6 p
所有细菌生存需要以下哪些内容:
6 M; b" n1 b6 k+ i6 ]% |A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# N* W3 f) C; Z% |- c9 T$ ~0 |2 ~
9 G: R& ^7 T9 ?0 S5 U1 b
33.Which of the following correctly represent critical control points in a HACCP system?: s) o. o+ H; Y- x' g
以下哪项正确表示了HACCP体系的关键控制点?
" _! J4 ~; l; _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! c8 V7 s/ C0 K- m8 m& a) r7 K9 d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ x7 ?! k& X: H) k- I. R1 `
( W7 c% |2 m( f4 s& t6 A% Z1 E) R34.Which of the following is not an example of a carbohydrate?# G% V* s5 W$ y4 w) L
下列哪一个不是碳水化合物的例子?
: r1 r% b. J. i( J, z2 ^; lA:Essential nutrients 必需的营养物质7 U1 l( _6 l1 |4 P% p* o

0 M9 F7 V8 k* B8 j, h! e35.The process by which a liquid fat is made solid is called:) c, O/ }6 d/ N- Y/ ?2 C9 d
液体脂肪做成固体这个过程叫什么
, V$ Z  X* {5 b& c' m4 {' lA:Hydrogenation  氢化0 E7 ~/ [& w3 O% n7 Q" c3 U4 Y' t

' e0 B- ?- E0 v36.Which of the following is not an example of a fat substitute?; O8 U4 x/ c7 A
下列哪项不是脂肪替代品的一个例子3 [- }! E+ J8 }+ Q/ E6 N+ b- A
A:Acesulfame K  安赛蜜K表
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+ b$ V1 b  g- b- ^" E8 g. u37.Health Canada requires that a product labelled "fat free" contain:/ S0 U* J9 M+ s8 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
' E2 m( \3 o- p4 ^+ \5 `0 j2 g6 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. R$ y: M; \4 b( D! k$ @8 Z
) }5 F5 u6 S4 d. m' a7 Y# j
38.Which of the following is not a problem associated with converting recipes?% _, G/ J( h+ m" i
下列哪项是不相关联的转换配方问题?
! r" a1 a' b; X, {) \& ZA:Unit cost 单位成本
! E, o1 V5 j7 j$ d7 d1 I& O$ O+ M% N
39.The condition or cost of an item as it is purchased from the supplier is called:
! t) ?4 y5 @; R* t! Y. L从供应商采购的物品的品质或成本叫什么
# Z# p9 H0 Y* F7 z; D& PA:As-purchased cost 购买的费用
  p$ z) H; W1 V1 r$ o4 v+ b
* R0 e2 Y- ]1 m40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ [6 b- K% m" u2 z( J4 V3 f" [在新货到来之前用于日常所求的必要库存量叫什么
6 J, K* T! q. n/ u: U5 NA:Parstock 基本日常最低库存( n2 q" z: q( P7 k( X

0 _$ [+ P+ l7 w  C) R+ [0 C41.Which of the following abbreviations is used to describe the proper rotation of stock?6 i1 K& v+ w3 S2 c3 K$ Z& L1 Y
下面那个缩写是用来表明正常库存流程?
) v2 N6 I8 f  W% i- s0 Z; XA:FIFO=FIRST IN FIRST OUT 先进先出
3 v0 X% Z, O* l) r; J+ V9 t
, o( Y9 j: Q8 Z42.Which of the following knives is used to turn vegetables?+ t3 E2 I( ?. \' H) ^
下面的那把刀是用来打开蔬菜吗?
0 u% V- |$ y* z. ]9 lA:Bird's beak knife   鸟嘴刀# O  R1 T. z- g! E" `5 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 X% ^! G! ]& R% O9 M0 K- B43.What is an instant-read thermometer best used for?
: V3 }4 q3 K1 p即时读温度计最好用于那方面?5 v$ B9 u; d/ J8 }$ q9 v) U! V2 k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 [' W" b: a3 p8 Z; R- o& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ `4 u" U, T# [  G+ ~2 b% q下列哪些金属材料受热均匀,通常用在铁板而且非常重
" h8 L7 b' @& I- C! a4 V& IA:Cast iron 铸铁
1 r2 T2 Q# R- p" X
7 `+ \* F: G9 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 n% |9 t* `$ p- |- Q9 @
哪件装备下面有一个可移动的碗和一个S形叶片?6 u& Q2 W4 L) h7 s; O6 B( Y
A:Food processor 食品加工机& B4 r' T- Q( s1 r3 A
http://www.google.com.hk/search? ... iw=1263&bih=572
8 m% k9 n5 L5 o) T( m; ]+ u2 y4 ~9 t6 E+ A! d/ d; Y
46.Which of the following is not a rule for knife safety?
! n  n3 p, N" E, w6 f8 x3 y下列哪项不是用刀的安全规则?
7 Y" J8 g9 K, ]6 c  J0 A" g- ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ ]! S; ]  O* {0 B; X# Q1 K7 A. ~0 ]7 R. a4 s3 Q  w
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: Y& s5 v* s9 b( h1 v  h, p, N; N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, r( _9 v, v( H5 ]A:RondellES ( a! B. \* ]4 e# u
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?3 n. S& d, \4 |$ {( J
下列哪项是切成小方块用于汤的装饰?- U. @) [2 S: u# H( [7 N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) X& F- W+ j" }% y- Z. }* V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& A' f% O4 Q5 W) H8 O
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!!——
  s+ Q# I! G$ E+ [A:Gaufrette : p- \$ s& V! T7 I+ g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, a' k3 f, t7 G* [, B& X1 k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, y. y: c: a" IGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, R; O1 A9 ?' V  r
5 m9 I7 }6 d8 x0 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: ]- ~$ J+ L# h- P( U0 @; B
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)
( h3 H. a. B& S! cA:Cilantro 胡荽叶 香菜
1 T* z1 k( Z0 v4 Y) _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- G# m, p( n; b9 i0 b# W8 F9 u60.Allspice is made from:) z# r2 |' A+ v* i/ u' u0 Z
多香果,  多香果香料是什么% ~. v1 P- m( _, a0 a: w1 |3 n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( c/ P6 q! i% Y) H* o4 QA:A dried berry 干浆果
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8 N! z4 i/ Y, F4 x! L% A- I* }61.Which of the following are used to make a sachet d'épices?
9 U: q# H2 m- x1 t* I& p下列哪些是用来做香包德épices?; q- `; ]# R5 T5 l
http://www.sachetcatering.com/
8 E8 x2 b; u2 ]+ v. Z, `A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 I& {- o( H3 ^9 E' I8 I
/ g* [( k; d$ w5 x62.Which of the following condiments are not soy based?
. i. g' S: F+ w5 f6 F( H下列哪项不是酱油调味品的?
5 t) P/ f4 R$ U2 |# H# aA:Wasabi 日本辣根
, _  E+ m" _" b/ _  w& R+ H$ M
8 r' f% a- m( U: z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 V/ X/ R7 z, K% m) s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:
. b1 d% H1 {6 R6 |( xA:Pasteurization  巴氏杀菌7 q& y' m, j! {/ C$ Z
* c7 y6 a& ^4 d% {- Q) c
64.Which of the following steps is not the correct procedure for whipping egg whites?
0 \& X- i1 n% B+ D下列哪个步骤是不是正确的蛋清搅打程序?
. C9 |4 d3 m) k0 [$ C: [A:Allow to rest before use. 允许休息后方可使用。; b! @; ?) x8 W& v2 N

; d5 r$ M4 K" {* w7 O/ I$ z' A( C65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 q' U0 k/ B& z. {7 d. o' cA:56g and 63g 56克和63克7 N. G8 i! h- J5 c, s
: E# }) p7 O+ u2 l1 x9 r8 R
66.Evaporated milk is a concentrated milk that is produced by removing
' B+ N) ]2 M/ T  _& }7 c3 m7 A* ?炼乳是一种浓缩牛奶 是去除什么做的
, @+ n; m9 ]1 A$ \+ o2 W% rA:60% of the water 60%的水/ J6 p  ~0 ^: b4 }

. Z+ L. _6 B1 Q- Z* @7 Q67.A method of cooking that transfers heat through a liquid or gas is:
; \/ m4 X, J2 I# L5 D0 O  H! q一种烹饪方法,通过转移液体或气体是:
! F1 R7 ?& e& k5 n/ xA:Convection 对流, _0 H7 a; \: @8 h2 |9 }

6 a: m: v4 _4 T7 [/ _  ]* {68.The cooking of starches is known as  烹调的淀粉被称为5 I+ u  B7 K* I7 [  i+ x. V
A:Gelatinization 糊化
  }3 r; o5 i$ B6 y  l
4 I; T1 f' N9 I8 h6 v4 @2 r; l5 b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" V/ e8 \6 W; i$ O& S# L
A:Braising 烤
  y* j2 i- f: H7 R% I- T% u, ?; H' u3 {
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:
  N0 A/ C, b. N1 N" ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 u0 Y$ t; F$ O  Y: {0 c/ a# n- K
, c9 b* C3 O+ B% V$ L71.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
) @8 M6 t. d% dA:Fumet 原汁
  u+ J0 K9 p6 _) t
6 y* g. X0 R* a& I7 {8 b# x9 I72.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- e% z6 _+ |6 ^. b8 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 g  o0 |- E9 Y3 a; @: _# I! C  m: y0 N. Z' m  p, r5 B& C
73.Which of the following is a principle not used in stock making?
) e6 ^3 u% Z" S8 P下列哪一项不是用于制造高汤(低汤)的原则?( ]' l1 ]( {6 X- X& e! y1 R* Y
A:Start the stock in hot water.开始在热水中操作
! Q+ V% o8 W" r/ M. A! K& |' G
4 m9 R, ^) K5 S/ u) z& L' m7 t74.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
7 _( d4 G! A+ K8 x0 X$ O* D! BA:Remouillage 法语熬汤
* X5 v5 X& h& E2 ^7 Shttp://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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