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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。
+ N- J; h! q2 [% h
4 O* H) W* Y. V3 }: h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。
! q! _7 Q( i. }+ L1 ~, z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
5 z; @3 x0 P: _9 ~3 f3 i1.Which of the following methods should be used to determine doneness in a New York steak?
2 _9 P7 X- q7 A& p" l. z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)
4 J* U7 R2 r' v( o3 g* s  E# YA: pressure touch. 压力触摸
! R7 `" y5 t" @2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* \8 V: ]4 j4 u! z! G1 h2 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
  w/ N. F9 b+ z4 WA: acid  食用酸
2 p1 d" Y* n6 k3.Vegetables are major sources of which of the following nutrients?
$ H! L' H4 j: e2 w) @) o" K. m  _蔬菜中包含的主要营养有哪些
! q& a4 g' Q' h/ w, [4 zA:vitamins and minerals. 维生素和矿物质。
  I: l; e% o3 K2 r$ M- X4.Cauliflower is commonly served with
; w2 Y+ \. H" ]! }3 y, i; M/ F花椰菜(菜花)最常见和那种酱汁搭配0 U! c+ o, M+ s8 t
A:Mornay sauce. 奶油蛋黄沙司
. ]6 o' D3 [3 m% G0 ?  w5.Which combinations of products are found in pie dough?4 g% |2 h/ |2 @# P# d0 _' Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ b7 O8 L$ W( L. zA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. y1 O1 V; |; D3 h* G
6The French term for mussels is 法国语青口(海红)叫什么
+ f# t# ]2 h/ \+ q3 XA:moules.法语青口,海红
4 q+ F& l' `$ o1 m7 b7 J7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. Q: @- }' b. [9 Y6 r" U0 wA:faintly fishy. 稍微有点似鱼味
9 I/ t; c) @5 g: E8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# U; L( \, ^4 u5 S, hA:2 days. 2天
% S5 Z, i. k2 v9.What are the principle ingredients in ratatouille? ' K  A! A/ H* L0 v% ^0 i4 F- q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' f. M3 Y; Q6 C. i5 }( p) hA:Zucchini, eggplant, green peppers, onions and tomatoes- ?! l* G8 `- C' |, J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ `9 C0 u5 \2 T6 b- y: u0 S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* O2 P5 ]& S9 q' e5 s) iA:cook food in quantities that will be used up within 20 to 30 minutes.
9 P) {, E- u! [8 C0 y: n大批量烹煮食物要在20到30分钟内
6 |3 ?* J3 h; N3 f' ]+ S8 b# p& z2 p11.What person has the authority to issue a Health Permit?
* q. E) I/ a1 b* d+ l. J, V谁有资格颁发健康证(卫生证)。3 z0 O8 C, W5 ~$ D
A:Medical Health Officer.
. y+ V( s+ d7 O2 h( _/ I- i0 Y( s% X7 v7 z医疗卫生官员。
7 Y- v' G' n4 y& Q0 A" n" u* D1 {$ m12.For what period of time is the health permit valid?7 Q# q7 m) k( s) {1 A- `! V; F
健康证的有效时间是多久?7 }$ V7 z! C, }" Y
A:12 months.12个月
* }7 m; m2 K6 A0 s. K% D6 t, i  h13.In the area where food and drink is prepared, the ventilation system must be able to change the air" d# r8 o) w, a  n) Q
在食物和饮料准备区,通风系统换气的标准时什么0 T( L. |" _; j
A:08 times each hour. 每小时8次7 f: P) P5 o) v) Z1 I
14。The minimum temperature for manual dishwashing in the wash sink is  n* |- ^$ Z% L# L$ ~: x( }- ]
手工洗碗,洗碗池的水温最低多少度?
  A: ~' S  R5 Z  g0 a! gA:110 degrees F (43 degrees C). 43度2 t( W) ~  c8 M& u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ C2 W& g; k3 K1 @: G* O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ V: S9 C4 V) Y5 ]3 d* I% s
A:180 degrees F (82 degrees C).  82度
$ L* {0 e0 F. t16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  d; l" r/ n5 L# {7 M9 f' d9 q4 \7 N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
# K9 g! |) Q  @A:en papillote.  法语自己理解
3 n4 J: g/ |3 I" W5 N17。Wing or Club is considered a
  i! s1 }$ j8 B* H翼和CLUB 被看做是一种...% z) I, W+ V! W8 d( Q
A:Bone- In Cut     带骨切
: D7 S. X3 F( T0 Q9 ~! [% E18。New York is considered a   纽约牛扒被看做是一种" ]; X' H: {7 W8 D6 u9 y
A:Boneless Cut     无骨切
: B6 X6 E. @0 `2 E. C0 O19.In general, a court bouillon for freshwater fish will contain! p; [$ m8 l8 ~. s/ L8 H
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' L* {* u+ n+ K# n2 Z2 g
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
4 F4 @" z2 T3 n, l5 |! O; i$ D" X和做海水鱼同样数量的调味料和香料
7 m' _' C5 a6 k5 b20.Anise is very similar in flavor and appearance to
" @- H  e( C) ^" A5 H% y# [  [八角和下面的那种原料有相同的味道2 B7 t! k/ w# \7 k) {8 {0 v
A:fennel  茴香
' i8 G( H# y7 q$ A. j' G6 i! R5 b$ r& n21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 X9 |5 z5 @5 c9 x0 ~) S下面那种原料更像大葱且有平面的叶子/ x) k; S- p6 `  V% o! j$ j
A LEEKS  似蒜葱 (这边人叫京葱)8 }) q* @0 W# O' q2 |
22.Which of the following cutting shapes refers to a small dice3 _  Y% C, |" h# _5 j: Q
下面那种刀切形状指的是很小的粒(末)) O+ Q2 I; d" T/ U7 u
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& |( [6 W7 W8 f! X1 r$ M$ _23.Oil is added to the water for boiling pasta in order to
5 r& m3 m0 l% f! S9 O6 Q向煮沸的pasta (意大利空心粉 )中加油是为了6 n$ d* D& v% R6 T7 n5 _! Z
A:prevent the pasta from sticking and to minimize foaming action.# P  M4 U/ o2 s, N6 [: V4 I
防止面条黏合并降低发泡。! I1 _5 S4 |# k7 C: \4 a: h) D
24.Which pasta dish features pine nuts and basil?
, q5 y" p! T& H: |3 x; C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" a4 E1 t# S1 P! [& uA:Pesto.一种绿色的意大利面酱 0 H/ R: _" M- Y* Z" L! J
http://www.tianya.cn/techforum/content/96/563836.shtml, [8 v$ X" p& u. h+ G/ @* q* V/ J
8 ~, j% x! h; }. y1 v. @
25.Which of the following is a spring vegetable similar to spinach?
- O* j% B( z; s: ~# u" |* W下列哪项是一个春天的蔬菜类似于菠菜?
  c# b2 i2 }4 V# c- N' e* E) D% xA:Sorrel. 酢浆草。
# {7 L/ j  k. Z) J" `5 ihttp://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:
2 I, L7 `* R2 o. M哪位厨师最早带来高水准浮夸的美食" Q! w; C+ H0 C; B8 l8 d
AAntonin Carême 人名 安东尼·卡罗美5 @! q. r" ]! Q9 f- ~" J9 Y
9 G, Q8 M9 y# H/ k. @
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 r* y: V0 c" B1 `- m: P; C" ~, J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% |+ I$ W- C' v) l3 A$ R5 S8 O: YA:Cast-iron stoves         壁炉
$ z7 j7 j6 P2 T' y9 [5 n9 i' q" K- E/ b$ ]http://www.usstove.com/products.php?id=60 N# p! D% j+ G7 F  U3 B* u% q+ ?- T

/ V5 b$ j# y. c: N8 f8 `9 C4 t28.The French term used to describe the roundsman, or swing cook, is:7 a/ F; ?+ j) ~! Z  Z
法国术语,用来描述roundsman,或摇摆厨师是:
4 d5 i/ q. _( sA:Tournant   图尔南
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8 f4 ?9 K' z9 P; S29.Another term for the wine steward is:) g3 h& F# O- N& \" D
葡萄酒侍酒师的另一个术语是:
- M1 D8 q9 r+ V+ O5 M" l# lA: Sommelier 侍酒师
9 G4 G- j# H# i% z$ K. N6 v. @1 k
30.Molds, yeasts and fungi are examples of a:+ l! F2 i' M" b" m
霉菌,酵母菌和真菌是一个神马例子, H/ J) z2 r& I' v& X% Z
A:Biological hazard 生物危害
6 ^% I" T4 ]. f1 T4 B2 `5 R$ @& F8 G/ ]( h( f1 m4 R( G/ S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 f  m$ r- N$ y; s
根据加拿大食品检验局,食品的危险温度区在多少之间:9 F' Y) K6 H0 [% i9 ]) q2 c
A:40° and 140°F (4–60°C)     4-60度
+ e3 e) S# L" q2 i( Q6 y3 T/ k+ P  J7 f0 F# n. m( ~
32.All bacteria need the following for survival:  W1 M1 L' R! J; }- W! Y, T
所有细菌生存需要以下哪些内容:- X' C* j  m6 U, \$ j. `8 y5 j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& O/ a' Y7 j1 b) J  K' N2 f: k9 ~2 K% F: z! G
33.Which of the following correctly represent critical control points in a HACCP system?
! p& x" ^' Q5 B7 e, t9 m! X以下哪项正确表示了HACCP体系的关键控制点?
0 Y  R5 l6 s2 C8 {/ K; TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 a- h9 Z' F$ a食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& P/ g- Z0 [+ s% ]
) W3 y5 u+ \7 N! j- V/ X1 T( P34.Which of the following is not an example of a carbohydrate?8 W5 c% v) m6 W" d0 c
下列哪一个不是碳水化合物的例子?" D( p' Q! S; d: M% x, }7 `
A:Essential nutrients 必需的营养物质# r  i. b! X9 ]
' x' ?7 {+ q  u3 d; O  O5 L& Y
35.The process by which a liquid fat is made solid is called:- R. I+ A  x. E8 n
液体脂肪做成固体这个过程叫什么
9 L8 \! [  ^+ K% Y4 `! T* XA:Hydrogenation  氢化1 B8 u3 w5 R: I

! b4 |( Y4 [8 A, g. ~+ Z: K3 e; q36.Which of the following is not an example of a fat substitute?
$ B+ u1 I: D6 j( o% W( E$ l0 R( _下列哪项不是脂肪替代品的一个例子8 N) _: _1 Y, Y8 s; J" h$ A
A:Acesulfame K  安赛蜜K表
  L/ O7 i- S) D( H0 k  g, n  Y+ _
8 O4 ~6 @% M% F0 ]8 c& Q5 X37.Health Canada requires that a product labelled "fat free" contain:1 [0 A# [* i# U( X; |$ q
加拿大卫生部要求的产品标有“不含脂肪“包括:7 J2 r5 g# Y, q4 B$ I5 I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; ~, X% ^$ r  T. f5 g& b5 g/ j
$ B' B8 S+ O3 R5 k# U38.Which of the following is not a problem associated with converting recipes?: p. H; L! z2 r3 a0 K( T. R1 S* g! j3 O
下列哪项是不相关联的转换配方问题?, [9 g& K# k- k' c
A:Unit cost 单位成本8 h4 z7 w% L" X+ S' H4 a. U7 I/ h

# r- W+ B) [1 t* G4 t  P- ]39.The condition or cost of an item as it is purchased from the supplier is called:
, V; G1 z; z+ ~从供应商采购的物品的品质或成本叫什么! C: W4 Q. ~+ w5 X$ W' @6 h& W
A:As-purchased cost 购买的费用# ]+ q2 f, w- L. s: T

6 h! E% P6 g' B1 E$ i40.The amount of stock necessary to cover operating needs between deliveries is known as:/ S7 y1 @0 d6 i$ z
在新货到来之前用于日常所求的必要库存量叫什么
( A, o9 l7 x. \9 uA:Parstock 基本日常最低库存
" ?* R( F3 \( X
& A% G4 B, `) `. Y  r5 `41.Which of the following abbreviations is used to describe the proper rotation of stock?% Z7 }% R/ f/ A% E; S; ~" Z
下面那个缩写是用来表明正常库存流程?
* z4 r" Q- K6 I0 S# KA:FIFO=FIRST IN FIRST OUT 先进先出- b8 n0 _; x' \  w0 y6 J- v2 G' x

1 e( @. o/ [- h$ x# v2 e5 [$ b42.Which of the following knives is used to turn vegetables?, v7 m5 R# Y- r: Z' M8 X: _
下面的那把刀是用来打开蔬菜吗?
" k9 @& K; b+ W- u( a6 B# b2 kA:Bird's beak knife   鸟嘴刀& X, n4 |! U& n$ X4 u) o2 f( D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 C$ W: K6 g$ r

5 }4 N( s0 j5 C: O# A43.What is an instant-read thermometer best used for?  ~5 w! O. V5 j8 \
即时读温度计最好用于那方面?+ w& v* n2 G2 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度. _2 Q% e6 c% C1 K

, V1 M+ l) }9 y* M* Y9 S  S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 u- `1 D6 j+ F2 g- o' S( D6 P
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 H, o1 K& q0 s/ V7 k8 l
A:Cast iron 铸铁+ j6 a) R# W- x- S! A+ ?  P* Y8 {

# Y! B8 s6 J4 x6 X: T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 U0 f  l7 M! Q8 M) W2 B哪件装备下面有一个可移动的碗和一个S形叶片?& o  H4 ?# @# C2 j# {
A:Food processor 食品加工机
8 k: I: K8 N$ F1 o. S/ f/ s* [; ]' n1 Xhttp://www.google.com.hk/search? ... iw=1263&bih=572; S, B4 t; A: Z! l7 N4 e

" a. u, u- L6 z. @. O4 R46.Which of the following is not a rule for knife safety?" Y& s0 Z5 |) K* _
下列哪项不是用刀的安全规则?" U5 x) W3 f7 s, U4 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, W% N4 r* `2 d% _0 t! t- |. d1 Q# m3 E" F9 o; l
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ r: M0 v# i$ Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. R6 I% g$ |- }" r4 d
A:RondellES
. d7 N2 `4 g/ m0 Q/ U2 m0 t# Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 a; J! A" [( M1 U
6 j) p6 A4 Q" b$ z  Q3 P0 U: s
48.Which of the following is a diced cut used to garnish soups?! N. b6 o6 L' m0 k+ y2 }* {
下列哪项是切成小方块用于汤的装饰?  A6 a( @3 M. b- \7 q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) k3 S, h4 ~  |6 l2 n& W* q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. ~7 s# P# y  T6 m2 n7 f
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!!——) I' t" [" S1 w- v+ I+ {: [/ h
A:Gaufrette . U; C! \% d5 B5 d5 k: k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% e! O3 K' Y3 _$ o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 t5 @; s; r1 d( i9 V( _! a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, U3 h8 s, I7 y9 I/ `0 ~2 X0 k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" |7 S5 G: c0 L' i1 R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)4 A+ ^$ d4 `. |# U' Y7 S" w6 [# B
A:Cilantro 胡荽叶 香菜
2 [2 \- p0 ^3 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 H: |" M! r& W& X& U

7 _  Z8 B6 T4 ~& F' i60.Allspice is made from:! x- S* [+ ]0 b- l* O* F# l
多香果,  多香果香料是什么
' o8 u, ~9 W  Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" M$ i$ R$ `) l. m# \A:A dried berry 干浆果# ^& J' r- v  w, v
0 f7 j' b$ n- q6 g+ S
61.Which of the following are used to make a sachet d'épices?: V6 V8 \! L" u
下列哪些是用来做香包德épices?3 i3 }4 m  ?( H& r
http://www.sachetcatering.com/5 C6 H4 ~2 l2 C& K3 [7 k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 X' F; b& l9 ~1 ~: h9 S; O

5 p5 _( [) G/ k! Z0 Y( F7 D62.Which of the following condiments are not soy based?
+ H. k; x( s( K3 L# z7 `+ N下列哪项不是酱油调味品的?$ D: Q, t" q2 u0 ~, L! T
A:Wasabi 日本辣根/ c- l$ h  {  l7 z, S
* @1 L3 i* J6 v" \, ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ S5 a: N5 W1 x+ f/ Q# J' |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:
( J! @" Y+ F5 PA:Pasteurization  巴氏杀菌
5 Q7 O9 ]; q( A: H% W
7 q) i2 t% ^9 E64.Which of the following steps is not the correct procedure for whipping egg whites?
- w- K# C4 ^( k$ a" C下列哪个步骤是不是正确的蛋清搅打程序?
3 F0 M! s' Z! Q# \( S/ [A:Allow to rest before use. 允许休息后方可使用。
$ Q+ r: w) E' e1 [# X" W5 x) Y& P, j- }2 ^0 _% W: T5 T
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, I, @& S' k- ~$ }5 J9 x; i$ GA:56g and 63g 56克和63克
$ J, @( p8 L* ^7 X  Z" `& y* \6 Q0 A" J3 [5 n  S
66.Evaporated milk is a concentrated milk that is produced by removing+ J! l' u! J* C& x5 F$ z, `( {" v
炼乳是一种浓缩牛奶 是去除什么做的* o% X6 p" H3 F2 u2 ?$ W3 U' I
A:60% of the water 60%的水& S, ?# \/ Q# p. S7 s

$ L' u, a( V- _- U' ]! V67.A method of cooking that transfers heat through a liquid or gas is:- h$ g) c  `4 c# H& F" V' T
一种烹饪方法,通过转移液体或气体是:
1 B  W' j1 `' T. I# y" p6 r: |A:Convection 对流
1 q/ t5 s5 T$ d9 K; P& P2 S5 u9 r2 D& f& r% Y& p$ N
68.The cooking of starches is known as  烹调的淀粉被称为5 K/ e- Y" A3 y& f$ Y
A:Gelatinization 糊化
8 l4 t" s# g2 f$ E7 |- O( P4 ^$ c  w% }8 P4 \
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( k9 u3 d' q8 J# @% {' C( ]A:Braising 烤  A! S1 A: s& m- v% ?

+ E; J; n9 H/ v3 ]0 o70.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:
& ~. I# X1 N1 j% U, t0 ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 Q# o3 I* N; s- d7 t
' e3 a% A$ q& B2 |( x: I' {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5 b* Y8 [: G0 ~" Y( y+ u
A:Fumet 原汁" p8 v( ?" e2 p: P; C/ Y
* q4 O/ }6 o5 t2 t
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
- J$ ^* M& O7 r8 T/ U) gA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 s+ Q- }' M1 V; _: F" I6 c9 ^) N# i! L
73.Which of the following is a principle not used in stock making?
4 {! o9 V3 l9 ?" t1 c下列哪一项不是用于制造高汤(低汤)的原则?
0 \- d! E9 X3 iA:Start the stock in hot water.开始在热水中操作, a* V. s! n, r" A, C
9 K( V5 W& u0 N+ K
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
9 a/ P& h! g0 R6 P' K7 bA:Remouillage 法语熬汤  T# }! }7 b, K$ {1 |: J2 I' v
http://www.haibao.cn/blog/post/176242.htm
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