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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 D# y; r2 n% z0 i
: j9 s! ?3 I! }; L
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。
) I+ Z- o  }( C, v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  ^. e4 w0 }7 S; w
1.Which of the following methods should be used to determine doneness in a New York steak?
* T6 i+ S. v7 q: w; @4 W; `6 a9 m2 |6 T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)2 T* B0 F- c( Z( ^
A: pressure touch. 压力触摸
! \4 J: e& S) ^9 n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! y% _5 i9 ~9 q; X& s$ T& s- X- A$ t3 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
) h9 d' u2 _# X  v8 i7 iA: acid  食用酸
- ~0 x& d: f+ m2 [% Q' T, ~3.Vegetables are major sources of which of the following nutrients?" q0 o2 n3 u3 K
蔬菜中包含的主要营养有哪些
4 I+ R) z0 G8 C0 A) MA:vitamins and minerals. 维生素和矿物质。. E# p( |$ A: E1 {% }( e, U
4.Cauliflower is commonly served with
3 b% h; q8 j$ A花椰菜(菜花)最常见和那种酱汁搭配7 b- b; l8 w2 X6 y& [' U' }* k
A:Mornay sauce. 奶油蛋黄沙司9 F9 I) R7 @3 x  o  ?
5.Which combinations of products are found in pie dough?5 E  T3 Y& G7 A+ 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??)2 l) e2 s9 J* a5 i2 G
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ l1 P  X5 b6 ^$ h7 k& [6The French term for mussels is 法国语青口(海红)叫什么
" ^, N! y' R2 M/ m1 u) yA:moules.法语青口,海红0 S) P0 F3 [, d0 I6 `8 D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 S( f. ?( E, c+ V- G" {/ q- L8 GA:faintly fishy. 稍微有点似鱼味
: x, P8 N4 P9 t5 s% a- Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! E6 S6 _# [; |1 C$ P2 `4 P' u! EA:2 days. 2天( }% @  t; e0 t$ ?) @1 z- J
9.What are the principle ingredients in ratatouille?
$ R$ _8 ^4 A8 _' ]5 u, \炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)1 ]& a$ i8 }* E7 @. B, z+ V+ H
A:Zucchini, eggplant, green peppers, onions and tomatoes
) i. B5 v3 c8 G+ r! @% a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )1 Q# E3 n7 k8 Y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: x. q$ C4 Y, x0 P( S5 s2 LA:cook food in quantities that will be used up within 20 to 30 minutes.7 i( c" G% Q7 F2 X! K
大批量烹煮食物要在20到30分钟内
9 \! a% G% D# R4 m! ~+ R11.What person has the authority to issue a Health Permit?2 B1 d2 O3 s& P
谁有资格颁发健康证(卫生证)。
( A0 F' u6 d' e7 ~8 c  }A:Medical Health Officer.
2 C1 Z7 i9 i! s  b) l4 z4 {医疗卫生官员。
, |% ~& c3 I$ E! J. f: o12.For what period of time is the health permit valid?
/ N) u9 q. }" I1 P# h$ q健康证的有效时间是多久?
+ a; ?: @! {7 \$ \A:12 months.12个月9 {1 k& r9 W- W5 |6 t% L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 o( B. y% W2 t. o在食物和饮料准备区,通风系统换气的标准时什么* y) b  D( V8 _) K
A:08 times each hour. 每小时8次) u/ |; g+ r0 X. Y; w8 c/ j/ S  B
14。The minimum temperature for manual dishwashing in the wash sink is0 e& @/ m6 M9 O: p
手工洗碗,洗碗池的水温最低多少度?
5 d# a4 K. A/ R& |4 u& _A:110 degrees F (43 degrees C). 43度! [2 V! [( H( _4 \  m! S" }
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* O1 g9 H( v2 s' m, w% D3 c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% z6 ]& b& ~. \  V) U3 MA:180 degrees F (82 degrees C).  82度* d- E9 C* {3 R% J6 d
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  v: G4 {% p" j2 i( O8 Y% a. N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)! `! q. z' U# f1 `
A:en papillote.  法语自己理解
( @: n# S+ k/ B17。Wing or Club is considered a' s5 R2 Y' _. G% F7 g
翼和CLUB 被看做是一种...
5 v0 E$ x* [# g& A" eA:Bone- In Cut     带骨切( @9 ?9 [$ T9 h4 ^; l6 i, Y
18。New York is considered a   纽约牛扒被看做是一种
3 f+ l2 u- i! U, H  KA:Boneless Cut     无骨切$ \0 I# s$ Y6 H% b5 ?4 N
19.In general, a court bouillon for freshwater fish will contain) M  V. c) U9 T/ @  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
- q6 Y  ^* I% j% {- [+ m- UA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  p- P2 }1 {. \和做海水鱼同样数量的调味料和香料
4 v8 I" a6 J* m9 V! _* e20.Anise is very similar in flavor and appearance to
$ G; |$ `1 `: l5 v( O- [八角和下面的那种原料有相同的味道" y: C8 _( G' F2 z' V5 N6 u4 g; n/ g
A:fennel  茴香
; P" S0 K' z- S7 D; `/ z+ `21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 S  a$ n% R8 k& B6 ~+ _. V
下面那种原料更像大葱且有平面的叶子0 r+ C7 J. F3 Q- \0 a/ J
A LEEKS  似蒜葱 (这边人叫京葱)
% G  [6 F: S2 x. I; h22.Which of the following cutting shapes refers to a small dice
! s$ t8 ~3 h2 B* S. {5 E$ a) G下面那种刀切形状指的是很小的粒(末)
7 z5 ~5 [9 E, [0 S4 X* _- ?+ h- e. t5 ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 |8 y5 O5 \  }5 x7 m4 Q( R' c
23.Oil is added to the water for boiling pasta in order to/ C6 k" R6 z/ A8 _+ H( Z" Y9 ?
向煮沸的pasta (意大利空心粉 )中加油是为了  ^1 B& f" M: [
A:prevent the pasta from sticking and to minimize foaming action.6 b; m( W' ^& o
防止面条黏合并降低发泡。  {0 |; w# V' z6 f( N# L3 D, J
24.Which pasta dish features pine nuts and basil?
" S5 O% G) d, v" [4 G下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" F6 s" U' r! d: {/ [4 @, x! H+ z& J
A:Pesto.一种绿色的意大利面酱 ( k7 I0 T, g- P% b5 t: ?
http://www.tianya.cn/techforum/content/96/563836.shtml' x, J- }1 R' [9 `" b# L
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25.Which of the following is a spring vegetable similar to spinach?
5 d: F9 X4 n) S8 T* D下列哪项是一个春天的蔬菜类似于菠菜?
& [5 I" n# p# ~; Q% {5 c! PA:Sorrel. 酢浆草。7 u" P+ V: D2 g$ x# F5 g
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:
3 [- G: p; Z. g3 e6 K0 ?8 H哪位厨师最早带来高水准浮夸的美食
8 g$ {( i1 X- h+ b& e1 DAAntonin Carême 人名 安东尼·卡罗美* S2 _! c& H. q6 `+ j

, w' d( ?- L9 m) d) f5 p6 }" E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* D$ W5 s) Q0 m% h8 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 e4 W8 B% g: N9 m3 @A:Cast-iron stoves         壁炉
5 i* W( @* _3 @* [5 G, Z* ]http://www.usstove.com/products.php?id=6
* C+ c8 W% A  `5 v2 V' P( }" a) Z# n1 E7 @4 ]5 ~
28.The French term used to describe the roundsman, or swing cook, is:
) [7 r" I2 Q( h% i) I* v& t法国术语,用来描述roundsman,或摇摆厨师是:; J. M& y6 Q6 o! }- z
A:Tournant   图尔南
  a" C  \0 {5 l
7 I8 ]# q! R3 ?; T2 ^. @! i29.Another term for the wine steward is:
* I$ v* C$ w0 ]/ c# D葡萄酒侍酒师的另一个术语是:
  `0 B2 V% v3 X& @2 ~5 y. JA: Sommelier 侍酒师2 _8 P( w7 B8 d* x" I
  ^- y# |! x0 V, z* z! x
30.Molds, yeasts and fungi are examples of a:
1 ~! Y( r5 X( e3 g  X2 \" v霉菌,酵母菌和真菌是一个神马例子' j, j5 q4 [5 {  x1 p9 b
A:Biological hazard 生物危害
, h0 `; ]. p0 `6 l: m2 ^. ?6 i6 F  h# J- Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- K3 I  w; L: n- b* q4 a/ P2 @根据加拿大食品检验局,食品的危险温度区在多少之间:% e" X6 R- ~# ~2 t4 A6 L1 q
A:40° and 140°F (4–60°C)     4-60度( @6 J- o) g: z4 b; u" L
& Z- E; ?) B$ H9 E. P% E8 B
32.All bacteria need the following for survival:/ ?: r# j3 c7 J$ v
所有细菌生存需要以下哪些内容:& R9 u5 ^4 a1 p) t9 T: X/ u* S: C
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( f. k7 q/ b% I( R# l6 D( N' [" ~7 I$ X

  l2 ~' T. R/ N; n' o33.Which of the following correctly represent critical control points in a HACCP system?/ d9 ~/ W4 B4 m7 X) G% o- I  P" O
以下哪项正确表示了HACCP体系的关键控制点?
( m/ J6 k' G, z, `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * h+ ?& Y  L2 P; W- D* D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* I' ?& N* r% A8 P* o( J5 k$ m, }' ^
34.Which of the following is not an example of a carbohydrate?/ n7 e4 t$ w6 d+ u. Y, e5 V
下列哪一个不是碳水化合物的例子?
/ ]5 u& ^- x1 [( ]2 pA:Essential nutrients 必需的营养物质
6 y4 R7 `" U9 @; W* n; u% f' N0 E! T: |$ [6 e  V) S. o* z. H# q
35.The process by which a liquid fat is made solid is called:8 Q* G8 F4 x! v
液体脂肪做成固体这个过程叫什么
5 O6 F# R, E+ S) {* G9 a- {/ o, sA:Hydrogenation  氢化
  a; K2 W0 \3 x' h6 n
! ?# L5 Q* H3 j/ S! X; P: b& W36.Which of the following is not an example of a fat substitute?+ l5 T4 r! M" ]9 S) h' t
下列哪项不是脂肪替代品的一个例子1 d' ^+ A+ q# n/ a' B
A:Acesulfame K  安赛蜜K表: D7 ]" y4 J1 }6 C, c! }3 ?
) R2 ~! u; v; d3 s
37.Health Canada requires that a product labelled "fat free" contain:
9 i5 b1 B8 g5 O加拿大卫生部要求的产品标有“不含脂肪“包括:3 ]3 ]# ~) F( v- G/ @2 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 \8 B1 N* G& }$ D' n6 F
5 `' J7 Z: C5 ^1 r0 `- G" U38.Which of the following is not a problem associated with converting recipes?
2 V6 w* a0 p, L0 h$ z下列哪项是不相关联的转换配方问题?) ]* E9 |5 I! w+ s' D$ V
A:Unit cost 单位成本8 A1 ?( Q+ Y% y" M6 ]2 Q
& {; u8 \' r$ h5 {& Q6 l9 n
39.The condition or cost of an item as it is purchased from the supplier is called:
9 v- {, {) [/ ]5 z" F) S从供应商采购的物品的品质或成本叫什么
- S( {, M+ j( {9 s; d9 [, n6 zA:As-purchased cost 购买的费用- p( l* ^3 F9 _! C+ ?
8 ^2 H" v$ N; e  N" J
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ L6 y5 q# k* o( F
在新货到来之前用于日常所求的必要库存量叫什么+ `7 X5 `% S6 T* e
A:Parstock 基本日常最低库存9 I& k' N7 a2 q, p/ b. y. F' y

" u& N2 s: C% B* N2 L41.Which of the following abbreviations is used to describe the proper rotation of stock?
! c$ u( t9 {; u- t! P下面那个缩写是用来表明正常库存流程?1 s, K/ h/ k" t
A:FIFO=FIRST IN FIRST OUT 先进先出. _( U7 N2 Z6 y

3 ?7 D; J  k5 v4 |  m9 X! _42.Which of the following knives is used to turn vegetables?  h3 ]: C! ~: Q) n  X$ v) ~
下面的那把刀是用来打开蔬菜吗?4 T. g5 [3 Z* |; c, l% H
A:Bird's beak knife   鸟嘴刀! m& w& N# W( a
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% F5 f/ R( p9 Q) Y9 z4 l( O
! E& d9 s: t6 k( A  I9 {1 V& ]
43.What is an instant-read thermometer best used for?
1 _+ m) M% b; R9 m: V5 }, M. ~即时读温度计最好用于那方面?
: c- n9 N. r5 R4 z& E' MA:Checking the internal temperature of a roast 检查被考物品的内部温度7 q0 Q* \$ y3 N

8 W7 b3 Z" [/ G2 g; E4 s7 d9 O' q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, k2 b6 B* \- m0 s& C. D! I下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 U8 k5 n1 Q9 d, L6 S1 DA:Cast iron 铸铁
, w$ O! q8 ]4 l& w: p6 A9 I7 ?. V8 J3 B' c/ Q: F6 T$ A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( b/ v1 Z3 V! q2 _$ B8 b3 \哪件装备下面有一个可移动的碗和一个S形叶片?
! g0 u' c" t' v6 s- \A:Food processor 食品加工机
2 z* N0 H0 V9 C: Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
- o3 t4 _* e, i$ R  i9 {& {* `7 g. T
4 d. d7 x* ^" L/ l' D$ U! r5 I46.Which of the following is not a rule for knife safety?
& m' F* |- }9 V4 o8 W& f9 c下列哪项不是用刀的安全规则?
5 U1 F7 [  O$ ~, ~# PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& U) Y  s% g0 l; e' G

. v$ `6 \9 t( Z2 A' \/ l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 F9 n  _: Z2 N! F, e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 \0 U1 p- j5 A, x. c1 B8 @3 jA:RondellES
$ M2 q3 Y2 t0 @( k6 W: dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- ^! q5 E, w  |. e2 c3 R$ Q" g9 x; ~8 P& B, X8 y
48.Which of the following is a diced cut used to garnish soups?
# F" }6 |' p" {! V下列哪项是切成小方块用于汤的装饰?* V7 j/ d* i7 D7 e7 L0 @6 G" J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 j! |2 e' R! n/ }: r3 Q) L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ ~- K5 u7 f8 X' b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!!——
2 e# x) c! w# @- bA:Gaufrette
6 E; T: X/ U) e# k0 ^: Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 s9 o! c6 }3 G6 @, q! s* F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ t9 n9 O  f# k6 y. v) u
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 U# l/ W) H+ A- U9 e' t
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)( j+ s6 _, w$ [! q
A:Cilantro 胡荽叶 香菜
2 R% F4 ^$ x" s) z% X5 y. y) f( Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" @- W9 M+ s9 `) h

2 B2 M2 s* a. g60.Allspice is made from:; ~) E4 S4 @6 k* z7 U# F+ e3 ]) C
多香果,  多香果香料是什么4 L# h0 l4 J, k* Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* g8 ?9 Z3 ~5 h" NA:A dried berry 干浆果
4 i* W+ M) E' ^$ U  Q/ `# K: y" D' o: c7 ?7 d9 r% ]  F0 E
61.Which of the following are used to make a sachet d'épices?# ]( a( x( N) _1 q% E% w+ M
下列哪些是用来做香包德épices?
0 ~& R3 _+ _/ t# @( rhttp://www.sachetcatering.com/3 ]' q# u$ e4 l( p) Q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 d( R7 p: d' k% _; ~% q! c

- K' M/ \! U  ]) x62.Which of the following condiments are not soy based?
) Z, A* B' b9 f% Z% C下列哪项不是酱油调味品的?
$ s0 T& u+ e1 \/ r9 ~- D7 uA:Wasabi 日本辣根6 m1 w4 }0 a! |$ I( ?$ ?7 K
$ @2 X1 H" U. w$ W9 j  S
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. U5 A( k$ [7 U, V' Y8 C$ y1 P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:
- I3 S. U" ~& }8 g+ Z5 vA:Pasteurization  巴氏杀菌. K5 [, z4 c$ `4 h/ W# c
& U- K9 q7 m" G. P* ?7 J
64.Which of the following steps is not the correct procedure for whipping egg whites?* X9 F" A" ?1 e( _2 Z/ c7 A$ T' O
下列哪个步骤是不是正确的蛋清搅打程序?
( j5 u' P$ k" j* t! B! UA:Allow to rest before use. 允许休息后方可使用。
4 N& s! t# R2 w5 J; C1 {# ]) g5 f' A4 ?8 c7 i
65.The weight of a large egg is between:一个大鸡蛋重量介于:7 m: O: b% H% m6 m- ^+ [/ h0 ?  C
A:56g and 63g 56克和63克5 j- a# ^! f1 b1 i; D/ G

; P, h: p$ \3 D0 h- j. @5 a$ m1 K66.Evaporated milk is a concentrated milk that is produced by removing
  ~+ v0 z" ^7 y$ V. |4 z/ ~+ h炼乳是一种浓缩牛奶 是去除什么做的, r+ H5 E* ~6 z7 |  ~+ l3 b. L
A:60% of the water 60%的水, p- q% G; ~1 \' V9 n( U

2 W1 l" l+ D5 K% w/ t. j8 f67.A method of cooking that transfers heat through a liquid or gas is:
0 X4 O0 K; s" V' L6 z- h. n  d一种烹饪方法,通过转移液体或气体是:2 `0 m3 f" _3 R, B5 e- w
A:Convection 对流
; o% I$ i0 e6 @+ ^4 R; z0 \
9 z, r/ w  |" O# Y/ ^- _4 }68.The cooking of starches is known as  烹调的淀粉被称为
- N* @: G+ ^& \* WA:Gelatinization 糊化
& F# e8 o7 D* C5 `: }
6 K; E- {# |9 ]4 u8 d9 s7 T, u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ P, \) I& W+ T8 Z* Z4 G5 Y! }
A:Braising 烤1 _$ k% F# x% o9 r8 l$ G" z
$ P8 \1 D1 i0 @; ?0 K
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:" \( F: }% ~2 v. X" A# ~2 I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( H# w  L; Z; v0 \6 I6 Y
8 R$ c  b0 g# y& f71.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
1 y1 Q; Q  X+ d# P! CA:Fumet 原汁' h2 G3 P. j0 D# Q, M# G+ `! o

0 y' }- G8 x5 Z3 ?5 m4 b+ v4 c: I: X72.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
- {- V$ w! W5 z: uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
' x8 I- `' Y" O% y4 P9 f8 Y
5 L% [) `- w5 y0 a1 M: q& Z73.Which of the following is a principle not used in stock making?' t1 b4 H/ T; y  P
下列哪一项不是用于制造高汤(低汤)的原则?! d7 F" G( L& j8 m
A:Start the stock in hot water.开始在热水中操作
/ U& \' X9 Y5 X- y% D* i  B7 G
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3 M' u0 ^) g, p
A:Remouillage 法语熬汤1 \3 f$ y1 n1 v7 H0 h9 H
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