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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。
5 w6 F. J4 ^! S$ {& \
2 p; }, O$ H2 s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。* l' Q7 d& ~  k* c0 X% U0 J
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8 D, |1 i9 Y5 x6 l3 q4 F; T5 V% k
1.Which of the following methods should be used to determine doneness in a New York steak?
9 t: j: U( U$ v' `0 e1 U: Z1 t7 ~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( X7 g- A; H3 U/ F  t- d
A: pressure touch. 压力触摸7 u' D4 F% i- ~) [" g
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 A7 T7 R' j# k) R- ^0 |; x. 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: W! j, R+ Q5 l8 D
A: acid  食用酸& \% T; f# E' _! h! k2 V" O
3.Vegetables are major sources of which of the following nutrients?8 N$ _. X( I7 _
蔬菜中包含的主要营养有哪些% Z# B0 m/ U, J6 ?
A:vitamins and minerals. 维生素和矿物质。
2 G- f( z1 B6 K8 Q7 I/ G4.Cauliflower is commonly served with1 m/ m8 I0 X* G9 |! p
花椰菜(菜花)最常见和那种酱汁搭配0 ^, U% ~; N2 J. T+ [% d% ]2 j7 y# X
A:Mornay sauce. 奶油蛋黄沙司
. {5 W; M, ~+ H- O- N4 _% N5.Which combinations of products are found in pie dough?
8 u8 _4 I. m) J" t2 F  b4 s下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 }( H; I6 c0 r: [- J& D) p) e. a% EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 P5 p# {" s0 v) ?
6The French term for mussels is 法国语青口(海红)叫什么
. @9 r2 I2 k8 p; c4 t% VA:moules.法语青口,海红
5 [$ R1 t% }6 D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 T( s+ O( V8 l% D! s3 O. `5 gA:faintly fishy. 稍微有点似鱼味
4 l# E, ^& q/ k) z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: e2 }; w9 e, a$ n. l2 q' `
A:2 days. 2天
$ T6 h4 b) v/ U2 {+ s4 G  A2 Z* |' i9.What are the principle ingredients in ratatouille?
+ N* ~' ~, N) P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 P# r/ R4 o8 Y2 G  W8 gA:Zucchini, eggplant, green peppers, onions and tomatoes4 H, I) r/ T3 h7 m" @2 E- y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& j/ ?; A7 A6 q2 {5 T0 u10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 [) O7 p* V/ T! T  A$ i) wA:cook food in quantities that will be used up within 20 to 30 minutes.( _8 D6 R% |0 p. ?' ~6 e" u' q
大批量烹煮食物要在20到30分钟内
; g4 j+ B; q& K8 i, W# t+ |11.What person has the authority to issue a Health Permit?; T/ ?" }8 t+ [+ w* d9 `2 K& r) {
谁有资格颁发健康证(卫生证)。
4 F$ Q5 ?- S+ f- P" AA:Medical Health Officer.
8 j7 u5 _# F+ A1 F4 e  q' x医疗卫生官员。. [7 \" i0 g6 q) j
12.For what period of time is the health permit valid?
, v/ Y) y$ K% L( E- l# q健康证的有效时间是多久?
5 G) r; ]. A7 Y8 UA:12 months.12个月+ y/ @" c- _$ q# x0 y) O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( K* ?0 W; C8 k- Z# V在食物和饮料准备区,通风系统换气的标准时什么+ l: v/ [& a! b+ g, F
A:08 times each hour. 每小时8次
: n0 B# Z6 f4 H2 L: j- Z. l14。The minimum temperature for manual dishwashing in the wash sink is
' Q3 G* T% ~0 Y4 L2 h' U& A手工洗碗,洗碗池的水温最低多少度?
2 v% I3 c: G4 _+ ]A:110 degrees F (43 degrees C). 43度
* f( V+ C" t% A+ a2 C4 D15。The final rinse temperature on a mechanical dishwasher must be a minimum of:5 m' C8 i. M" U( c7 O1 M, v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 u/ B7 a& C5 q7 K7 b6 t7 _5 XA:180 degrees F (82 degrees C).  82度
9 o, R3 n. {# `$ H& c16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ~# j# ~3 I  Y+ m4 m$ c
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& J9 r; L  D- B. p+ L5 e* CA:en papillote.  法语自己理解$ Q' A0 U; M( X( r6 I# r
17。Wing or Club is considered a
7 j/ F- B9 `- o0 E翼和CLUB 被看做是一种...
5 T9 K' m" N6 `% b) pA:Bone- In Cut     带骨切/ G. O# `+ f# Y' k' i; ^
18。New York is considered a   纽约牛扒被看做是一种8 r( k0 m# g7 D0 j4 H
A:Boneless Cut     无骨切% }6 j1 N- ?+ Z2 i( g! K5 k- \0 F' F
19.In general, a court bouillon for freshwater fish will contain
, s$ U; ?- j  J' S+ b4 d1 {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
% n% P& m7 p% K  I$ j# IA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. E& U6 Y: C* u$ ~9 X$ a  U8 p3 r
和做海水鱼同样数量的调味料和香料
4 V! r( }7 v9 {20.Anise is very similar in flavor and appearance to
8 A. r. Z: ~5 c% l7 G0 ?# T2 C八角和下面的那种原料有相同的味道9 p( c6 K" x+ L
A:fennel  茴香
& }; v: F& n# U* d* n8 R7 V5 a9 e4 h% A, _21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ [1 i2 [. h, Q' E
下面那种原料更像大葱且有平面的叶子4 j, s  t6 H0 P" A! x2 j
A LEEKS  似蒜葱 (这边人叫京葱). d* g* Z. M9 M- a. C
22.Which of the following cutting shapes refers to a small dice7 {7 Y: m8 [% Q
下面那种刀切形状指的是很小的粒(末)
5 G$ n' i4 l5 _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ Q- W( l* c) Q5 G" V- `; [23.Oil is added to the water for boiling pasta in order to
: k" m7 d( J  K- L向煮沸的pasta (意大利空心粉 )中加油是为了
2 j2 C+ ]- `5 T9 |4 m- [1 AA:prevent the pasta from sticking and to minimize foaming action.; F' b2 a+ G0 N; w' Y1 G
防止面条黏合并降低发泡。
7 q! Z1 z! o- P& I24.Which pasta dish features pine nuts and basil?) ^! B6 ~; o6 n: E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 O" \% m1 J5 }, rA:Pesto.一种绿色的意大利面酱 9 d8 l, C3 J1 i0 ~9 c$ D% ]
http://www.tianya.cn/techforum/content/96/563836.shtml$ f) C5 [& l- K9 ]5 f

- X+ t9 o' m2 t/ o. i: h" Q25.Which of the following is a spring vegetable similar to spinach?  t3 E7 Y. N5 K( ^3 o
下列哪项是一个春天的蔬菜类似于菠菜?
+ g1 @2 G, E5 k$ k# VA:Sorrel. 酢浆草。
! c; t/ l( L2 z8 E: d. D  Khttp://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:$ e( n0 w# J% s. N
哪位厨师最早带来高水准浮夸的美食: S# y, F% D7 b: i
AAntonin Carême 人名 安东尼·卡罗美4 J+ @$ q5 |% E8 c& A1 w/ [6 T
/ H2 }" g) ~, S6 m" j$ j0 v7 p
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ ~  y+ w  o2 E, F% F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* V+ _+ S8 o& u
A:Cast-iron stoves         壁炉
5 D! ]' Q' A: X: D! U+ W% Zhttp://www.usstove.com/products.php?id=6
! H+ Q# k) e2 C5 y: n8 Q3 ?+ r9 \
7 V! I3 E* Y# i1 U28.The French term used to describe the roundsman, or swing cook, is:
7 r: X+ Y- G. F) N, J" ]  @  B法国术语,用来描述roundsman,或摇摆厨师是:( Y" K6 ?7 k) P4 \9 U: |0 s
A:Tournant   图尔南  h+ E# k: h; q2 |! u' g9 w
8 U2 }' W$ U5 w& I
29.Another term for the wine steward is:
4 J+ G3 ~/ g& S* J葡萄酒侍酒师的另一个术语是:
7 v* C2 Y6 S) l, ]& j" D: ZA: Sommelier 侍酒师; M/ Y* _- N* X9 Z4 q8 d7 y; R
* [/ G) @9 G% f3 K# ^
30.Molds, yeasts and fungi are examples of a:
8 E6 C# D4 Q6 v0 C! g2 u- d霉菌,酵母菌和真菌是一个神马例子! C- y( _) }! w) l7 H. S
A:Biological hazard 生物危害
6 B. T! X4 F- [# [5 A- X1 Z/ @& {) q  d  H
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ N9 o/ ?  l2 v8 T根据加拿大食品检验局,食品的危险温度区在多少之间:% ]" M# t9 {8 t& P! f
A:40° and 140°F (4–60°C)     4-60度
3 q7 K6 d4 `+ j. O& J2 n4 ^+ \
. n* J3 j8 p$ s5 q32.All bacteria need the following for survival:
" M7 C. U0 M# h9 d, ^0 B所有细菌生存需要以下哪些内容:  R' `  v0 O: x# d! E# f8 N3 ]* j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 B' a- p& g# j$ Y( y, c
4 T% q- s0 ?% h; Y" _9 r! Q1 _
33.Which of the following correctly represent critical control points in a HACCP system?7 k# d- @& T# _- y
以下哪项正确表示了HACCP体系的关键控制点?4 ?4 q1 W0 _) _8 L  D8 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! l* ]* \1 h5 Z: w" }; m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: j; |7 I- z1 T" f6 g: k- N8 @4 a( D5 M2 a% ]' H" }- k
34.Which of the following is not an example of a carbohydrate?2 A  R: w. r& H, p% d$ y. ~4 I5 X
下列哪一个不是碳水化合物的例子?' {* b9 p. C8 P& n" f
A:Essential nutrients 必需的营养物质
( O% F. B" X; O- b/ r
) H3 h' K7 ^1 j0 s35.The process by which a liquid fat is made solid is called:# Q; b7 M# i& l6 N# h% F3 w
液体脂肪做成固体这个过程叫什么; @! u& q4 Z  y  S- X4 x5 E, S
A:Hydrogenation  氢化2 I% G9 O/ _3 x0 D
+ w5 X& I) A2 d
36.Which of the following is not an example of a fat substitute?. q4 g2 T/ s! d' }: t. y
下列哪项不是脂肪替代品的一个例子: K) j# \4 H( U% l. o! N
A:Acesulfame K  安赛蜜K表
; u4 S2 p" P9 n/ \' t/ X* ?/ _# s9 n- m7 S/ M! c) B
37.Health Canada requires that a product labelled "fat free" contain:
: V9 g. s1 w$ t加拿大卫生部要求的产品标有“不含脂肪“包括:, l. k- \: ?; R6 m- A; @, y, `& W" ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 L0 w' u* p. B1 b2 C' k# `4 b
1 |+ C2 M" H$ k3 y7 B) J
38.Which of the following is not a problem associated with converting recipes?- v' |6 a/ s3 M6 _8 @% ?) O% W) |
下列哪项是不相关联的转换配方问题?
% }# P8 X% m' c7 E5 fA:Unit cost 单位成本
# J8 t; s) V3 U2 ~" M  Q: M8 U7 J+ ^$ n7 f8 Q9 G, b- E- |1 B% v
39.The condition or cost of an item as it is purchased from the supplier is called:* T. F3 t& I6 z( s
从供应商采购的物品的品质或成本叫什么9 }" P* _0 K5 L5 V, D# K' ~
A:As-purchased cost 购买的费用2 r3 j: z# O9 |2 z- E6 ?; |) x' @. }
1 @* b$ k& l  e! `7 W* Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ b/ E2 H- J2 M2 \# A0 I& S9 P* f在新货到来之前用于日常所求的必要库存量叫什么
, H! D, n3 L6 t, u. lA:Parstock 基本日常最低库存* W% `% V; M1 m. l  q0 S* N: [
' {3 q6 Q+ t! t$ W* N
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' V" v' g9 h# x# @7 q下面那个缩写是用来表明正常库存流程?* @" n8 G4 [% U' Y% z$ E
A:FIFO=FIRST IN FIRST OUT 先进先出
9 x& H- v/ t3 t' N7 X0 ^. R, ]. f5 J" K* w$ A7 d+ J: H# M
42.Which of the following knives is used to turn vegetables?7 N/ ~! T  t; h9 T5 a. v9 ?$ Y- ]
下面的那把刀是用来打开蔬菜吗?& Q" f; x2 r$ v  T/ y! `
A:Bird's beak knife   鸟嘴刀
  j8 ?" |3 [/ }! c& p2 |7 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ Y) }; k1 M2 B3 I. x. W; T4 {/ E. d2 w- U" _
43.What is an instant-read thermometer best used for?+ F0 y3 b5 W3 D
即时读温度计最好用于那方面?
6 n1 y' u0 K  Q7 A* UA:Checking the internal temperature of a roast 检查被考物品的内部温度  y+ S+ C5 Z3 d- Z( y/ \' l8 Z

+ D8 |8 ^  J! s  U44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# a2 f/ _* V: U下列哪些金属材料受热均匀,通常用在铁板而且非常重$ ~" E1 A3 a7 E, U1 g( H* J
A:Cast iron 铸铁
7 o- p- ~1 x8 T# X) @: h5 `4 L1 Y! g5 i9 z
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' m5 t+ }: B6 _; ^# L3 @
哪件装备下面有一个可移动的碗和一个S形叶片?
1 [- x0 d* j2 e: N, p' WA:Food processor 食品加工机
5 L! B& e( f3 z8 a& U# Thttp://www.google.com.hk/search? ... iw=1263&bih=572* B, g/ X. a& ~: X- i/ ?
& w' t* d+ S: M: i' z( \$ E
46.Which of the following is not a rule for knife safety?
# v1 A+ L7 y$ N% Y6 i+ J下列哪项不是用刀的安全规则?
" x& \& H) y' M4 I5 c$ ?0 GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀4 L6 T4 X. g- W/ ~. c3 ~+ Y
1 O: F) ]; V& y  v4 O- ~4 o2 X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( _( F9 z4 z3 B" u" g/ v. K1 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, f  w+ {; a$ b* P$ f* }A:RondellES % J, o; e2 R* c, t5 G' D8 t$ i$ d! _5 Y6 s/ t
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 r. O' f6 ?% x

' N( |8 T9 p0 H+ P$ U48.Which of the following is a diced cut used to garnish soups?
0 `% m, R/ [/ m% |! W* @. F+ U下列哪项是切成小方块用于汤的装饰?: b2 o2 P! x  C8 M7 L/ k* f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 A3 ^9 i: [1 S! A$ R8 d
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, ~/ H2 l) o+ u9 `( {' c9 U
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!!——: `8 C7 ~7 G; i) H5 N* i! X; M
A:Gaufrette
0 j4 R9 }# P% k' q0 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 O  ]) \9 J% U) g; r8 `
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& x  I5 k* C* P* C' S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- p* {. \9 T3 T* @

8 l2 G3 u2 S! }1 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' s- u/ }" `; y* J7 x
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)
* }. X1 Y0 t0 ^* g8 R; h3 A& ?# A  ^A:Cilantro 胡荽叶 香菜0 U& p5 z6 u  A7 j6 F9 f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; R. n3 {% U7 u. e

- ?- }: ^* J# t7 J, a60.Allspice is made from:
- B/ j8 r1 H" I2 z" i* ?7 R" J 多香果,  多香果香料是什么
4 _- s* a, Q: P4 n# e; b' P; m" Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 S8 f% z; o3 {2 C1 B  zA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?  C, v! T; J; m. l' ?
下列哪些是用来做香包德épices?
% b. i0 m/ ^8 s9 z4 y) e5 Ehttp://www.sachetcatering.com/# o; o5 k5 l; l2 V4 G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ Q3 f5 C# s) i* {- F
8 m3 n- P5 r' S  y
62.Which of the following condiments are not soy based?  u! p& M7 z+ D3 E* o
下列哪项不是酱油调味品的?
1 u' N. ]2 J  U, F* Z) X1 lA:Wasabi 日本辣根
3 K, b* t6 X8 X/ I$ A
& n8 X, G8 d) B* O1 i! e, O3 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 i" w0 U" z" Z0 ]- u# |6 Z  V) H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:
- N& l9 ]; v* {A:Pasteurization  巴氏杀菌! Z7 c6 I  f% D' u5 O7 y) {

! K8 y, r0 `, i4 m9 F1 O/ r- d64.Which of the following steps is not the correct procedure for whipping egg whites?
$ Y4 @  i: J) j) x. e* A" s下列哪个步骤是不是正确的蛋清搅打程序?2 a8 l) ^  g+ u! t: I
A:Allow to rest before use. 允许休息后方可使用。9 ]% q5 U/ R7 R8 q# ?  }

! N# @- e' U4 r) N65.The weight of a large egg is between:一个大鸡蛋重量介于:
, P1 {2 n9 M/ [1 u: o$ xA:56g and 63g 56克和63克/ N7 h* ]' T5 r" v8 p- R! `$ W. j

0 y* f  p/ t/ ?. K+ _+ H9 l+ B66.Evaporated milk is a concentrated milk that is produced by removing/ l' t) O# E! P1 J1 G
炼乳是一种浓缩牛奶 是去除什么做的0 L0 s# k" K5 U9 f
A:60% of the water 60%的水- J* p3 V* q  ]. _2 ~3 e

1 o; n4 X6 j7 x' k' X8 ~9 }9 k$ b67.A method of cooking that transfers heat through a liquid or gas is:! x' l1 f5 s0 r8 a2 t' q3 }/ T
一种烹饪方法,通过转移液体或气体是:
) O; x, Y+ {3 V8 P, MA:Convection 对流1 d- j4 E% j' m" i: F0 p; _9 a% h) D
& F" l& [3 x  H! r" l
68.The cooking of starches is known as  烹调的淀粉被称为4 @: I/ o# ^8 z4 ]
A:Gelatinization 糊化: U& |& z5 j, l

0 c- n+ y( P2 R! g" B2 f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 n5 P+ ]0 I; J5 `# V+ u1 y6 v* j
A:Braising 烤" x" C& \) m8 l

7 ?/ A& H2 ?4 X2 A' F- [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 f) _: Z/ B, nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ ~/ e2 B- g# t! k% v: b9 r0 b. ^  r9 z6 u
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6 Z$ D3 K6 o7 M6 ~7 t5 ]
A:Fumet 原汁
- T6 N3 B+ }' u3 k+ a! O$ w; ^# y. q1 @1 V+ t) ~& s% X
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
$ \! m& h# E7 ~% g; I/ L7 \% _2 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. n( P9 N  n2 n) U1 G+ H9 c- u3 b+ {/ ^7 ]
73.Which of the following is a principle not used in stock making?% k2 m1 l7 N( p, o2 G: ~
下列哪一项不是用于制造高汤(低汤)的原则?
5 h' l5 d. h3 i  NA:Start the stock in hot water.开始在热水中操作
: S( d6 M2 Q6 O9 t9 x# p5 Q7 G4 A6 V1 D
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5 M: R5 b2 y# v5 X9 m8 n; A
A:Remouillage 法语熬汤/ ^$ V0 X7 d" f4 O/ T
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