埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9375|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
! F) j) ^# `- X( T- `& O, j5 w
8 ~' c" J% z: j. ~6 T* J% o% c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。
# E/ u1 d. t9 M( s% H  }另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
鲜花(33) 鸡蛋(0)
 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
, o" ^+ O+ v7 g  B1.Which of the following methods should be used to determine doneness in a New York steak?
" U5 v  i9 q: S! ?$ ]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 q: @/ A+ s% Q) u4 ?A: pressure touch. 压力触摸
" L; X7 a1 U8 Y& ~" A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ C  t! j- e5 U0 D6 a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5 l: Y. @; g* ?9 o5 y- Y7 [6 m# @
A: acid  食用酸
% s0 C1 T$ ]9 G8 B) G# L& I0 K3.Vegetables are major sources of which of the following nutrients?
# J/ S& ~: u: ~4 C& {- }0 U蔬菜中包含的主要营养有哪些  E, s" X7 `: v  K% c& u& f) \+ L" T
A:vitamins and minerals. 维生素和矿物质。
+ y0 B9 X5 h7 O8 j& D4 }4.Cauliflower is commonly served with
# C' X& U, B8 V1 ^- _0 f花椰菜(菜花)最常见和那种酱汁搭配" x8 Y1 |' L- `
A:Mornay sauce. 奶油蛋黄沙司4 _0 ], w( k7 s' S
5.Which combinations of products are found in pie dough?3 N+ {; W" Y5 a4 @5 W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ l1 j: i" f. u  N& Y
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 k8 L9 H$ z: P, E6The French term for mussels is 法国语青口(海红)叫什么" K: ^) h4 K8 q- l
A:moules.法语青口,海红
# g6 @/ x8 y* N/ z* G5 H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 A. R6 x  ]$ l& |2 C. \( L( p
A:faintly fishy. 稍微有点似鱼味
/ ~9 h4 H/ f$ t) m1 v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# o. v( [% y% N' j# \9 D
A:2 days. 2天" P9 y" d# |2 l/ N$ F5 s
9.What are the principle ingredients in ratatouille? 9 y+ C% l# D: i  i2 {
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 z3 A" v7 j$ T4 XA:Zucchini, eggplant, green peppers, onions and tomatoes  Y1 r7 h& s4 @) f0 |. X( l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), Q" o5 {! r9 ]) z4 m/ p# p& W
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% j, t4 b- g4 _3 ^  v- NA:cook food in quantities that will be used up within 20 to 30 minutes.' ?1 B. U# c2 g7 ^8 X, h
大批量烹煮食物要在20到30分钟内
) y# g  C/ ?: U: Y) a; ^11.What person has the authority to issue a Health Permit?7 `, [4 F) H! n% C
谁有资格颁发健康证(卫生证)。$ k8 Y8 y# n8 ^1 x1 X, d5 Y
A:Medical Health Officer.
$ `, B8 Q  q& _0 I! D8 i0 J5 Y  \医疗卫生官员。4 [* T# v! f1 n; W! Q: ^( v/ p) u1 `
12.For what period of time is the health permit valid?1 ^' g6 M' Q+ L& m" j6 f6 ]
健康证的有效时间是多久?
1 H! ~0 u& f. D' Q$ v# A/ y  @6 ?3 iA:12 months.12个月
1 D/ o( V4 }2 ]! P2 d13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  P( D0 O" U" ?2 s) B5 B  {在食物和饮料准备区,通风系统换气的标准时什么
( ^  }; I% e# y# x: g: u' p# YA:08 times each hour. 每小时8次
' b. N# k* ?/ }+ l8 J$ L' a14。The minimum temperature for manual dishwashing in the wash sink is' \6 K8 k# p& l8 o, s
手工洗碗,洗碗池的水温最低多少度?
3 x8 ]' p, b# i5 N1 @A:110 degrees F (43 degrees C). 43度. W, C- Q2 j/ }' H' i$ @, _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- l- N: H; E' G* d  Q" Y" O
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 P/ \+ S0 Y0 d. G; W" v
A:180 degrees F (82 degrees C).  82度
6 E/ s( X/ I1 M+ G0 `6 L' S8 Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 c- S( K. ~# B0 u6 m; T2 H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 j- X. e$ l$ B: C( T
A:en papillote.  法语自己理解
: Z& \- x* x5 w* w6 k0 @. |17。Wing or Club is considered a- w  C, q6 r1 g& x- ~7 S
翼和CLUB 被看做是一种...+ y! \* }6 n" _) i0 L+ D* ~
A:Bone- In Cut     带骨切6 P# ~% R( [' j8 l* S& `
18。New York is considered a   纽约牛扒被看做是一种  L# W$ F2 |+ _, g7 o
A:Boneless Cut     无骨切, w8 u% W# H- L9 T3 F
19.In general, a court bouillon for freshwater fish will contain, l$ y+ R0 `  r$ z" M1 N
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
  i: }7 b! O6 y) f1 hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 e% M' N! Q8 `+ n* i# L( {1 F和做海水鱼同样数量的调味料和香料- }& _, _) U' r# p& d/ B
20.Anise is very similar in flavor and appearance to
& p% P  L+ E& j' q, z7 q八角和下面的那种原料有相同的味道9 p1 j5 c* ]3 R
A:fennel  茴香2 D% B) V* _6 X  b; w3 X
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. I! T7 X' @9 B$ H/ X3 I下面那种原料更像大葱且有平面的叶子
8 o2 W4 }5 f: f. I( wA LEEKS  似蒜葱 (这边人叫京葱)
" G8 ~, G  k8 I3 T) m) P22.Which of the following cutting shapes refers to a small dice
5 T; r2 D8 [/ Y下面那种刀切形状指的是很小的粒(末)
- Z0 d* O6 j/ p' E/ U( ?; `# rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 W; I% X) F8 t, ^) f23.Oil is added to the water for boiling pasta in order to5 c. E, R' T9 q4 a" {* E
向煮沸的pasta (意大利空心粉 )中加油是为了
5 z0 Y# n4 [& w' H4 LA:prevent the pasta from sticking and to minimize foaming action.
0 t# w* \; L( P2 [  Y6 ^% q防止面条黏合并降低发泡。: J9 c8 S: [) T* z  h
24.Which pasta dish features pine nuts and basil?
: J1 |6 x* B7 V. q2 f3 X下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 N, T$ G6 S5 g# O$ W2 g; {3 _A:Pesto.一种绿色的意大利面酱
$ I/ ]0 j. r4 hhttp://www.tianya.cn/techforum/content/96/563836.shtml9 m) S3 D' U! P) Y; u% R- n

* P1 R* B6 z2 W! @: x! V# ?! M7 F- j25.Which of the following is a spring vegetable similar to spinach?) G5 I+ C. h- A
下列哪项是一个春天的蔬菜类似于菠菜?& Y5 l. X8 m% o& s) m2 a
A:Sorrel. 酢浆草。1 r6 Y. s" ~* T( A/ E; \
http://www.google.com.hk/images? ... iw=1263&bih=572
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
理袁律师事务所
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:% R% }! }+ Z" Q
哪位厨师最早带来高水准浮夸的美食1 {2 e. R  E2 d
AAntonin Carême 人名 安东尼·卡罗美
& Y0 F; m; b; g0 N4 {- [) m1 ^7 x$ s7 O& X( ~; x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 f* ^3 q  D- A% ^! T& t" F& L
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- }( g+ c2 p- `: x9 s
A:Cast-iron stoves         壁炉
7 z2 n% G) b; Q6 ihttp://www.usstove.com/products.php?id=6
7 u# B) Y: R# f% |: @) N" x3 U. |' E! A# y, T
28.The French term used to describe the roundsman, or swing cook, is:" w7 V3 Z1 Z1 V) e: \' `: T! v
法国术语,用来描述roundsman,或摇摆厨师是:
. F/ x& J4 B/ M! l; dA:Tournant   图尔南
. a. x. j& A' e5 X. J/ _% X5 ~4 ~
7 t- U' w* k. j- M/ ~9 x1 W! R29.Another term for the wine steward is:2 g5 Q4 J% M3 N$ v9 y
葡萄酒侍酒师的另一个术语是:8 B6 J# C; O( K9 u5 |) f
A: Sommelier 侍酒师5 A1 N8 T- h6 T, z
5 z8 O- d$ s2 q; K# a
30.Molds, yeasts and fungi are examples of a:7 ^: ]2 d1 W- l5 z; S
霉菌,酵母菌和真菌是一个神马例子
0 s7 a7 f. B4 QA:Biological hazard 生物危害
* Y0 u9 M& O1 }6 r. `# R8 X
. {% t4 ~, J2 V9 c; L$ X, \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' i9 ^. e; m+ K# F) X, d
根据加拿大食品检验局,食品的危险温度区在多少之间:1 `5 |0 l3 n, }% |4 \
A:40° and 140°F (4–60°C)     4-60度
$ k0 q: Q% X, z# R6 f% w) V6 @
3 F* c' w, O( K3 x( V+ T& N32.All bacteria need the following for survival:
/ k. t  g1 X4 u, ^2 B所有细菌生存需要以下哪些内容:' c5 L! U' h6 Z+ z1 ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' z3 l9 t/ D0 J$ [0 k
" O# M* w) ^  q1 ?3 P33.Which of the following correctly represent critical control points in a HACCP system?6 ^( R  O+ ?8 K; q5 G4 b+ A
以下哪项正确表示了HACCP体系的关键控制点?6 ~6 b# c: O) ^0 x
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, C6 G5 |" e2 Q! `1 c# i) m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
9 w7 e2 k* J7 c: t& P# ]  K
! `7 I" q6 G2 f5 X4 {7 q& U34.Which of the following is not an example of a carbohydrate?+ X( ?  p: `0 z) Q2 q9 t+ C/ ^+ p
下列哪一个不是碳水化合物的例子?
- T( U" c0 M, d- B* u7 x  m; TA:Essential nutrients 必需的营养物质
3 c" X$ v9 m# c
3 E( ]5 i3 o) C* H" U' j( l6 @35.The process by which a liquid fat is made solid is called:
4 v4 o$ y, o, q液体脂肪做成固体这个过程叫什么
7 W! |$ k$ \! ~( F1 iA:Hydrogenation  氢化
- s, F( h& I: H) |; a1 s1 `( [. \! i; q; B  c1 w7 ]' O
36.Which of the following is not an example of a fat substitute?+ x0 u0 y2 ^+ e; F8 h
下列哪项不是脂肪替代品的一个例子
3 `2 {% ^; c+ B1 r& t7 MA:Acesulfame K  安赛蜜K表
0 T; u( g( V  `) M* ^( E
8 i3 s0 _/ B5 m, S; {2 j37.Health Canada requires that a product labelled "fat free" contain:9 Y, B+ [( S6 r
加拿大卫生部要求的产品标有“不含脂肪“包括:7 }$ Z  x5 m3 t5 t; I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  @8 e+ |2 U( z* j. O3 o! _6 i( I% ?! }/ d# B8 p
38.Which of the following is not a problem associated with converting recipes?
! k3 N  r, {3 ?7 w( s下列哪项是不相关联的转换配方问题?
! f" g4 l' o" r% y8 a0 LA:Unit cost 单位成本
6 H. ^) R0 ~, W# H7 q( T0 w
4 g  w. B5 A6 s6 l9 n39.The condition or cost of an item as it is purchased from the supplier is called:
) X8 A* |" }0 D) X5 I从供应商采购的物品的品质或成本叫什么
1 v5 K" }3 l2 e1 O& bA:As-purchased cost 购买的费用
1 Q  [/ z, K/ d( J0 o6 b" O9 H8 ]9 J7 F- s
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 a9 u& \) X4 f: ~3 E在新货到来之前用于日常所求的必要库存量叫什么
, k- d( `( M: ~/ K" ~0 q2 C, F$ F: l2 CA:Parstock 基本日常最低库存) o0 N% J  m  U0 V0 t# \# r
$ N5 I& D: i! |) u2 o* d6 j, `
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 O0 p# ]$ w& V
下面那个缩写是用来表明正常库存流程?
- e+ d  r8 u( o- I6 gA:FIFO=FIRST IN FIRST OUT 先进先出+ _, H$ `+ X) h7 C( Z

4 ?3 H' {+ {( x3 q) m42.Which of the following knives is used to turn vegetables?
$ {# S2 Z1 x# K$ R! m8 x下面的那把刀是用来打开蔬菜吗?0 h5 \, \) r$ t6 U* b, w- k" c
A:Bird's beak knife   鸟嘴刀6 i1 _; `* P" Z% O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 [( I% L# |" g) c

3 m) |# l. E9 R& I43.What is an instant-read thermometer best used for?1 j/ @5 `; C2 P; _" a: k5 _2 M8 j
即时读温度计最好用于那方面?
9 s/ Q0 F& c; ?: r  u5 L+ xA:Checking the internal temperature of a roast 检查被考物品的内部温度
: i+ q+ X0 ~5 ?) h1 e; O
5 F% [9 P# _6 K% h/ P2 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; J/ @, M! f$ C5 r6 ^3 c- e) X- N下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 q0 r1 m3 d  X; N9 [( T/ j! ^6 S. ]A:Cast iron 铸铁& c" D+ h1 a0 W! y) z

" w2 _& A5 j& N  q3 g1 ?& V& [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& @! [5 k( V' c0 o. `$ {& ?
哪件装备下面有一个可移动的碗和一个S形叶片?' G( Q( Z; Z+ h  @+ c' V
A:Food processor 食品加工机
5 i" C4 t; N4 c6 l7 N% m" R5 O3 xhttp://www.google.com.hk/search? ... iw=1263&bih=572
3 d0 x4 d% r5 E
/ ]8 `+ r+ f& t, I& `- s46.Which of the following is not a rule for knife safety?9 q( i- ~8 [. O3 O, X  [
下列哪项不是用刀的安全规则?
$ w% E! W4 @3 J0 ^) j$ [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  A& l* J8 ]) G9 h
1 H( O+ w* Q6 @; x0 f6 G47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ ]0 }( }: u' M! Q5 g9 [# f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 w5 J& K" H* C" @8 v) w. w* i
A:RondellES
7 G# g: N1 @" A$ ?8 ~, Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* j; [3 }6 q, J- f# c- }( E9 Y
7 ~  j7 G  z' \* ^7 t5 p% P6 x48.Which of the following is a diced cut used to garnish soups?
( ~: N) M( N3 N7 X9 P2 @下列哪项是切成小方块用于汤的装饰?
  A  P: n- c+ m3 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 U+ u2 }3 w: g$ g4 F# V- u8 v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 ^! ]0 N$ T4 {  u$ G+ H5 q- ?9 C
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!!——5 X1 H: j6 M! d$ Z( L0 Z0 X
A:Gaufrette
- ?8 r8 V7 C- K! [2 F" _( ?# xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* O6 j$ ~+ I) r* _% ^' y$ V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 ~8 h9 i* G( Q1 A7 q& k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# O( [2 C! }- \1 i9 A4 y
% V4 Q9 m: f, a) q& m7 x6 r; O
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 [6 G/ Y7 T7 Y" X: b, @( n
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): k$ x" b. P% B4 E* J7 D
A:Cilantro 胡荽叶 香菜. O3 ~8 z  d* Z# X1 ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% I  p% A  [$ u1 t6 X" y- i3 _0 r

" g( [5 G: C; r60.Allspice is made from:* H% o3 m* |, c( y9 [9 E" k0 e
多香果,  多香果香料是什么" }) L5 G, o3 K  ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, s# A7 T. P9 O, I
A:A dried berry 干浆果
5 o, A0 z1 s3 Y5 F+ s
& {- ^0 b/ U8 I4 G. D8 D61.Which of the following are used to make a sachet d'épices?
2 k5 T1 s2 s9 V% h+ X6 w下列哪些是用来做香包德épices?
+ l" K. N+ b- F# R7 ]6 ]http://www.sachetcatering.com/8 F$ A9 r+ I  b9 A+ U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% [3 P& G. e( ]3 d
* q/ z" ^3 g, }
62.Which of the following condiments are not soy based?
9 o8 Y. o. E! |( p% a' c下列哪项不是酱油调味品的?
% y" v# g- O0 A, C  qA:Wasabi 日本辣根
6 D1 e0 J3 Z* J7 O$ |, B- V
( N) Z# K+ l' ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 C$ d0 V2 w- u7 j) o$ B/ e" t2 V
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:
% ?( s$ V. j8 f; |4 K8 T0 KA:Pasteurization  巴氏杀菌5 q7 Z: H3 L! x* ~! [7 }

6 s4 V8 ]$ b- c7 E' V6 I- @64.Which of the following steps is not the correct procedure for whipping egg whites?3 @8 l- {9 K! Y4 r  ?* X# P
下列哪个步骤是不是正确的蛋清搅打程序?
$ B: a8 u+ z- W2 T: ^A:Allow to rest before use. 允许休息后方可使用。' j. r6 J3 `4 @/ j+ I
  d' |4 A0 _0 F, _
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ N; W  L8 N2 A# J+ A% j# z
A:56g and 63g 56克和63克5 g3 V3 X9 X4 M% u* i% `( v

5 Y, m% y# H4 D& i/ _66.Evaporated milk is a concentrated milk that is produced by removing' i& q7 k+ s) u9 q" M5 _8 c
炼乳是一种浓缩牛奶 是去除什么做的
( j3 N0 Z3 t& ~- `A:60% of the water 60%的水% L' y2 @- a7 X" i  R  ~
; J$ q4 [/ _' D  Y- `5 L1 r
67.A method of cooking that transfers heat through a liquid or gas is:, ^" ^0 b4 ]# F
一种烹饪方法,通过转移液体或气体是:
5 A0 s! [9 d! M$ {  l1 q7 RA:Convection 对流
, q5 c7 G' G2 A! ~; @7 e  T2 a" t: R. a' W0 F
68.The cooking of starches is known as  烹调的淀粉被称为' R3 ]8 [6 n- g: n: o7 d
A:Gelatinization 糊化
: g, w/ [% c8 h* u8 W
7 l  f+ E0 Y9 J5 B1 G69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
+ y. s* o+ r4 J8 j% GA:Braising 烤
1 v2 U; c$ {4 ]: q8 c5 [  c2 Y1 _: u$ A. n7 K$ D0 p; }6 Q# H
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:
+ d, q& N: @0 cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. R9 f5 ^2 H- s6 m. t# z4 h* i+ m- E, \7 K) {- ]& P" G
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, n# y6 U( f0 u& @7 T! U
A:Fumet 原汁
" x" U- C4 y  a! d8 [/ e2 W* J4 n$ B3 D2 }8 d
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2 Z. a) ?, Y& h. X$ V9 r  U8 e" M8 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ S8 U  @8 v  t7 M0 m4 ^
7 [( ^0 c$ \3 n" L5 z( c
73.Which of the following is a principle not used in stock making?
( t; u! O! n, i4 F! w2 `下列哪一项不是用于制造高汤(低汤)的原则?
6 J0 [* h5 K9 }2 g( qA:Start the stock in hot water.开始在热水中操作
' `: b# t" W5 z! _. ?
# {; `8 D9 |5 e+ ?* c. Y74.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5 D/ ^: X8 E3 D
A:Remouillage 法语熬汤; ?# o2 H2 y+ `; q: `
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 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。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
大型搬家
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-4-5 20:22 , Processed in 0.141578 second(s), 16 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表