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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。/ o* a9 |! p1 b1 l. r# ^! k
" S% i) ]. i; o- L0 U" Z# B: f9 p- `
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。) ^: z+ S! L* ^7 u. b) p, @
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3 H  O" W! x. A8 Z
1.Which of the following methods should be used to determine doneness in a New York steak?1 C, t! J' q) d. Y# N: M; f+ \* d+ r
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)7 G% Q( x# m" [- ?
A: pressure touch. 压力触摸" L: Y, Q9 W6 \8 a+ H5 ?$ O- _) |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& x4 R, L+ w+ Y2 X, H& }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
' T) [: O- c; A; {" qA: acid  食用酸" p% w7 v/ j% G9 z' j7 v0 i
3.Vegetables are major sources of which of the following nutrients?% U1 ]2 T# X+ c$ I8 o: K9 a
蔬菜中包含的主要营养有哪些
& t4 L( p( \) S* m4 P6 X# XA:vitamins and minerals. 维生素和矿物质。
- \- q/ a/ X, Q5 y1 K4.Cauliflower is commonly served with
" _- J  q9 i5 @) z花椰菜(菜花)最常见和那种酱汁搭配
1 Y' i. N8 B7 o; E  W) W6 Y# zA:Mornay sauce. 奶油蛋黄沙司' C/ N6 d$ H1 A9 |6 U' j$ z1 X
5.Which combinations of products are found in pie dough?
7 B, D2 m4 P  c) D: S% s! W* o下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- k: o& P2 m* L. I- z+ O; R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
( {) V' A6 m1 E* ?% z6The French term for mussels is 法国语青口(海红)叫什么
% f) ~) T7 K% U& yA:moules.法语青口,海红3 A/ F8 k  B5 T+ I- l) V; h& `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
8 O, Z# w9 o% Q0 hA:faintly fishy. 稍微有点似鱼味
, f/ k$ N! I5 J" Z- e8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 c9 W  j$ x) e8 m% d+ oA:2 days. 2天7 _! [' H; O; Y9 `
9.What are the principle ingredients in ratatouille? 8 ~* S& J0 j$ K" b: m# n, M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 R  ^$ h" w! h) K7 N
A:Zucchini, eggplant, green peppers, onions and tomatoes# V) V" h) p( @# d, C- W$ I
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): S! w# S/ i- o+ j7 s7 J( y, W
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 {# S" D" O. q5 OA:cook food in quantities that will be used up within 20 to 30 minutes.
* \: K* _( y7 P' x; Q5 [1 M' b. d大批量烹煮食物要在20到30分钟内
# o$ `) [+ o- v( X( c9 ^1 w11.What person has the authority to issue a Health Permit?1 A2 V3 [+ q$ ^3 Z1 W/ R2 k
谁有资格颁发健康证(卫生证)。, {% R9 ]2 ^3 Y6 b4 H
A:Medical Health Officer.
( f9 [+ F3 O" u1 h医疗卫生官员。; I6 a# @& ?4 p$ [) o4 W
12.For what period of time is the health permit valid?
8 I) j* C6 i, T3 \8 j% Q健康证的有效时间是多久?
& `" U  y8 c/ g. G5 }. ^6 IA:12 months.12个月
: \6 p2 o7 N- `" i2 q' I' z) ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# V3 z' g; T  u+ }+ W  j在食物和饮料准备区,通风系统换气的标准时什么
5 f, k4 N! y2 n) F4 uA:08 times each hour. 每小时8次( i( A: I, q: K' p5 B- g4 k" U( B
14。The minimum temperature for manual dishwashing in the wash sink is
4 q1 ~0 Y  v9 I: j手工洗碗,洗碗池的水温最低多少度?
, y/ l$ O, ~: ^: W; ZA:110 degrees F (43 degrees C). 43度; H& S; t4 }1 P- W0 F  N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' ?: o- W# e+ _. ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ g. [. {1 @7 V; u# @$ v* zA:180 degrees F (82 degrees C).  82度
$ C  a0 }% C9 X9 e16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 y9 w5 J" c5 ~7 F) K) b2 d9 S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
& w! n8 V8 g4 M2 d3 d8 HA:en papillote.  法语自己理解
! P; |$ Y& {. L: s- n0 ^17。Wing or Club is considered a% ?1 n" |* W, N
翼和CLUB 被看做是一种...) r+ z$ b) I5 ?( m% C* _( p
A:Bone- In Cut     带骨切$ z" n) v( F2 w& |
18。New York is considered a   纽约牛扒被看做是一种
# V, w+ i2 D% O8 j5 f* L- OA:Boneless Cut     无骨切; H7 {9 R! z3 R1 I. Z( Q7 s
19.In general, a court bouillon for freshwater fish will contain
5 m" R# ]" A4 W# G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% }- b0 x9 Y. [$ z" B5 a9 l
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( x; O1 T% Q1 J0 s2 x
和做海水鱼同样数量的调味料和香料
* D7 q. _' u, G2 q8 _  P3 Q% @20.Anise is very similar in flavor and appearance to
6 W, h( I  }7 \0 w八角和下面的那种原料有相同的味道
0 ?3 f( ]9 e8 q( n" DA:fennel  茴香
5 a0 m# S% r3 q; h! w) N2 D4 r; o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ F/ m0 D& Y  |. e% |
下面那种原料更像大葱且有平面的叶子
9 j& p% F; \. Z+ r8 P" g8 a$ p% Z* u, g+ `A LEEKS  似蒜葱 (这边人叫京葱)
3 c- E! t; [* R& w22.Which of the following cutting shapes refers to a small dice  X5 O# V6 I- Q: R2 v# a
下面那种刀切形状指的是很小的粒(末)
2 K5 N" D( P. UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
) }1 k7 u8 U& H0 ?( e; d. E23.Oil is added to the water for boiling pasta in order to
* ~* V& z5 c  @- j向煮沸的pasta (意大利空心粉 )中加油是为了4 B6 {* _% S! w4 W# u$ Z, O
A:prevent the pasta from sticking and to minimize foaming action.
% h, E, w/ \, q8 P8 U8 C防止面条黏合并降低发泡。
5 Z# M* e* a* n; E1 Z24.Which pasta dish features pine nuts and basil?
, q( }; X8 @! c4 {! l$ |- t  i8 M" ?0 s下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 p* h$ y0 f  ]' E7 u) E
A:Pesto.一种绿色的意大利面酱
3 z) K5 d0 Z! y0 u1 n" {http://www.tianya.cn/techforum/content/96/563836.shtml
8 S8 Q0 t/ p9 f( ?, g! A' d- E5 L8 G" H3 n
25.Which of the following is a spring vegetable similar to spinach?3 A& ^4 [" }0 B: D% m
下列哪项是一个春天的蔬菜类似于菠菜?
7 k( c1 U9 P9 {: N8 cA:Sorrel. 酢浆草。
& ~" k! s! R% v8 U$ ghttp://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:  [6 W' @8 X: ]% [; V% ~
哪位厨师最早带来高水准浮夸的美食9 ]$ Y; z" y7 }. |& j5 Z& ?& `
AAntonin Carême 人名 安东尼·卡罗美
- C( [# j: ?6 c/ P# ^) V
  t' K1 F6 o" z  i2 {/ C3 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 {( s7 g1 o+ s8 ?1 e- h" Z
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$ T3 W' K' x$ p/ U; ~: p
A:Cast-iron stoves         壁炉
" w- p9 Q4 @: W8 p8 ?4 Xhttp://www.usstove.com/products.php?id=68 }, K: Z1 O7 C3 {
3 R3 q4 M6 ?* X9 p! V' }2 [
28.The French term used to describe the roundsman, or swing cook, is:8 A: n9 w6 P! i2 U% Q. o: Q
法国术语,用来描述roundsman,或摇摆厨师是:
7 ]& J4 l+ {# U0 ~* U( ]A:Tournant   图尔南- ^: y% V2 q; E3 n8 w

4 d6 @! |+ J8 m- C- W3 n0 R29.Another term for the wine steward is:2 W# T- Y5 r% Z6 z/ \) G$ d0 N
葡萄酒侍酒师的另一个术语是:& f0 W- i3 n. ^# ]- n! U4 V
A: Sommelier 侍酒师4 M& y+ I2 @9 M. G, _6 B1 p+ l
- }& E! ~% s( ^  A/ o5 S6 g9 h( C
30.Molds, yeasts and fungi are examples of a:
8 d( v$ \4 Z, N2 O3 S% p, L/ p9 T霉菌,酵母菌和真菌是一个神马例子4 Y- e1 ?# T) t  c9 n
A:Biological hazard 生物危害
! p' v/ w- `& m+ q2 @/ f! _4 a2 {/ Q4 s2 M5 Z1 C
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ G# e+ d5 B" w# j+ b+ x
根据加拿大食品检验局,食品的危险温度区在多少之间:7 k6 Q/ w$ a* s/ G' [
A:40° and 140°F (4–60°C)     4-60度, ?# q; C  o; F5 t# q) [( M
, ^# ?! B" p9 X( l
32.All bacteria need the following for survival:/ u' g+ Q8 \$ Z6 E! \+ p1 y- G
所有细菌生存需要以下哪些内容:0 h* |& v* w6 s$ t2 b0 Q3 {' L! `
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值1 C4 }: B9 P$ U  S0 [5 ^- s+ B3 e

! C) \* Q  r, y: P- d33.Which of the following correctly represent critical control points in a HACCP system?
' Z( X: v$ H6 g3 _: k以下哪项正确表示了HACCP体系的关键控制点?* r- u& G) Y- L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # C) b) b. H% C( C' M/ q* ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" R8 N2 Q( E% z! v" E
3 e* x# V# q% F- R7 b
34.Which of the following is not an example of a carbohydrate?9 ~! w. H- G. \
下列哪一个不是碳水化合物的例子?3 C. ]0 E1 J6 J
A:Essential nutrients 必需的营养物质0 [; g; {1 t$ [

9 }6 R5 g9 o5 N! Q4 w5 h35.The process by which a liquid fat is made solid is called:/ H4 M8 o2 j+ ]2 N' \( A6 m( k* Y" _7 n
液体脂肪做成固体这个过程叫什么
( V9 E& S) Y% {. N2 cA:Hydrogenation  氢化! l7 H) N2 C: e% F- T: _0 o* }8 ]

0 E- `  A6 }8 `5 D- }$ b! O6 J! O36.Which of the following is not an example of a fat substitute?* \7 L( C$ z/ s) r( C- K( u5 Y
下列哪项不是脂肪替代品的一个例子
4 Y! j6 r) {) @+ E0 FA:Acesulfame K  安赛蜜K表
& I. P& P, B/ m  p% k( c. X, U6 r5 Y* Q7 j1 b* c% E! w
37.Health Canada requires that a product labelled "fat free" contain:
! |, ]% I$ ^; H  Q# y0 z3 ^加拿大卫生部要求的产品标有“不含脂肪“包括:
: \( g. y* f7 X& ^; ?/ FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) }: S/ e: {, ?: p9 O9 C9 S" {1 ?0 {9 H' F7 M- z) e+ W
38.Which of the following is not a problem associated with converting recipes?5 Q9 ?3 R/ I# U8 h9 J6 z
下列哪项是不相关联的转换配方问题?# T2 _: |5 B* G+ M
A:Unit cost 单位成本
2 B) F3 l% j6 _  x, B6 k2 ~+ s: N: W$ X& v" Q: s
39.The condition or cost of an item as it is purchased from the supplier is called:1 h: p6 |; W: }
从供应商采购的物品的品质或成本叫什么
( |- B6 g+ u2 Y. `3 f! rA:As-purchased cost 购买的费用
+ V' B0 B+ K& y, E" W& t7 P2 ~, J) @" y% L! R  f0 j3 U
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 [+ ~% W8 Q, O( Z9 ]
在新货到来之前用于日常所求的必要库存量叫什么! J/ U6 P3 ?1 D. N' a
A:Parstock 基本日常最低库存1 T) c4 w# n" b) t6 f! |' Z
6 e. r& i2 G0 Q
41.Which of the following abbreviations is used to describe the proper rotation of stock?/ O; s4 @! p0 G$ k
下面那个缩写是用来表明正常库存流程?
! y* n  g9 \  r; c# k$ b* rA:FIFO=FIRST IN FIRST OUT 先进先出7 _8 }5 j% Q8 f

* U0 o% J  f# e( b3 P1 x42.Which of the following knives is used to turn vegetables?+ G$ g, ]6 }8 _" U8 l% {! w* x
下面的那把刀是用来打开蔬菜吗?  t9 d5 L5 G7 E% }# Z8 G/ x
A:Bird's beak knife   鸟嘴刀, F% M; v( L  x" m; x+ p7 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 x# l, Q/ P0 s+ G  O8 e3 c! ~
! s: J3 V$ J+ W/ K! i7 J5 P+ ^43.What is an instant-read thermometer best used for?3 j+ Y2 \! q5 N8 c0 S3 J0 j4 }
即时读温度计最好用于那方面?3 h5 r  ?  A  c" N6 E8 K* M4 c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) }# p$ F7 ?7 _
4 a6 M# Q, u. K  s! F, S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# r: u( G0 j8 A! z( z; k( A
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% Y9 L& s  D& Q3 J0 z  `# n8 B# kA:Cast iron 铸铁$ _& z* o* _  b, r! r& E
6 h0 X/ t" |9 i3 ~% r, V5 q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  T8 c  H8 A2 w; h哪件装备下面有一个可移动的碗和一个S形叶片?
# \& w& Z% J; c: b/ r8 t1 LA:Food processor 食品加工机) S! q# y8 r8 e8 o3 X# h% U
http://www.google.com.hk/search? ... iw=1263&bih=572
. G- d6 e! A$ y  p- e! `. H/ g5 c8 V5 T7 z4 J: d; v4 [' E4 F
46.Which of the following is not a rule for knife safety?  f2 f. D0 c( v( ~# |
下列哪项不是用刀的安全规则?
6 o3 t$ u1 d7 q6 e) fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 }  i, Q& D* L( \7 T  }) T$ z  D5 j+ C; d$ W0 O- k9 S
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 S8 }+ e. f9 u" n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 s1 j5 z7 @8 D/ S. {- I  YA:RondellES
; D5 q0 }# a0 x  ~  v% qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 P5 _1 {+ ^! M4 B+ J$ k7 \
' h: D* [2 s  Y4 ?+ m+ d3 r  }7 y" \$ [% S48.Which of the following is a diced cut used to garnish soups?
; w$ @' ~2 u& [( v下列哪项是切成小方块用于汤的装饰?
0 N2 c0 x9 j+ u, gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 _9 c& o0 W& D8 G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- ?1 m: T5 j8 T5 d, j) F) P8 K
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!!——
% E/ T; L8 ?4 K0 z% E& yA:Gaufrette
1 W, e  n- u% \; G, C( v+ }2 B% Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 Z0 M% ?: ]: S: B& ~9 O! ~7 v- D" ?( Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- E4 t+ y: {1 h: x0 c
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ a, H9 d# ?3 b$ N. p/ L: p+ m4 M0 N
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( V8 u+ Q; L( I) P- I# Q
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)0 r  @3 e' Y% [7 }# |+ e
A:Cilantro 胡荽叶 香菜, n* ?6 V: i. V  J2 G, |9 {$ u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% r# j6 B$ o1 T5 |

% z' @2 h1 _$ l60.Allspice is made from:; L1 ]% \1 I9 ?
多香果,  多香果香料是什么$ l3 I1 @0 h) v8 [: @
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: H: w* c  N: q" k% p
A:A dried berry 干浆果
; F% W4 v, R5 P' l6 N/ `' x
) s$ P. ?( }$ G+ Y' ~$ U6 \7 V61.Which of the following are used to make a sachet d'épices?6 \+ |% r, w) ?5 V; V$ d% _
下列哪些是用来做香包德épices?" s% P: _$ T5 D# u: z' H
http://www.sachetcatering.com/
6 ^4 X. N8 e. ?; K# V/ P; ^A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 i: v" M" Y/ D) C8 o% p
' X, Y; ?* ^! }
62.Which of the following condiments are not soy based?
" E* d; d, s' i下列哪项不是酱油调味品的?$ a1 G' o* b" U- l( |9 T9 K
A:Wasabi 日本辣根
4 v  s+ j2 B$ x2 `6 ?/ w2 ~9 Z( o
! z( w9 t! b  U% M. Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 Z; M& T' ^( L' t3 X( G/ Z* M
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:9 q# i# W+ J' |6 Z
A:Pasteurization  巴氏杀菌
, c* @) d$ W. F2 B' }6 V% p. b" D  q- P7 O+ ?
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 M  R# [8 \' j' T, B& S& |5 D下列哪个步骤是不是正确的蛋清搅打程序?- H. P8 i; W. Z4 b* N, }* M8 f. K& y
A:Allow to rest before use. 允许休息后方可使用。
$ a2 h+ y. ]+ b( ]- k
% q2 x7 I1 g% |' I, m5 W5 U65.The weight of a large egg is between:一个大鸡蛋重量介于:6 A# Q' J* ]$ \" V- t* t+ \
A:56g and 63g 56克和63克
8 i' x% N4 @% |0 n& R& H/ N$ J! E$ _; A; X. \* P
66.Evaporated milk is a concentrated milk that is produced by removing$ Y7 N" h# G/ P0 Z
炼乳是一种浓缩牛奶 是去除什么做的
/ |$ ?! o& H  n! Q  o9 j, a0 aA:60% of the water 60%的水* s7 ~/ Y# B4 p: T
& J* f, n, R$ K+ k* O. s( N
67.A method of cooking that transfers heat through a liquid or gas is:
: n4 g; I: b5 T2 R: b5 J, Q2 y一种烹饪方法,通过转移液体或气体是:
' G) w* x4 D/ q) [; fA:Convection 对流3 \, _. P3 i: I) z2 G1 \8 b# F
- G1 Y9 H* S' H9 b# L4 u3 t8 }
68.The cooking of starches is known as  烹调的淀粉被称为! t; n  r5 l, e; c' X4 _8 X
A:Gelatinization 糊化8 r  x2 {9 U1 I5 Z+ `( m% D8 y" |

1 x! B7 [( D' W/ C, F; B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 {7 g2 n+ O1 i6 ?" k  ]1 p& a& DA:Braising 烤
+ P2 w% x  k$ ?4 g& C: B' H5 a3 e8 b; A, i) z6 X
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:
' R( O" b8 K' M* V( |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
- {3 w' O5 l9 K0 V6 z9 T/ N1 f6 r, h5 X) d3 v
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1 j2 C$ Q# @+ O( L9 V( L& H+ b+ Y0 E
A:Fumet 原汁
* Q; a, _: ]/ @% }" M' W- K, @* [
, m8 e6 _7 L7 v. |3 E, f. J/ ^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5 b. C( m+ i* _$ p& D5 K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; B. {2 O2 y# ~, u! d6 [. |6 D4 p0 L
3 o2 W  {9 R1 Y5 p% o; u! x6 ]73.Which of the following is a principle not used in stock making?6 B3 S, v0 V/ \: C# [/ j
下列哪一项不是用于制造高汤(低汤)的原则?& [+ c) b3 E/ t' S8 G2 n3 Z# A0 {
A:Start the stock in hot water.开始在热水中操作
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4 T) ]6 K, p$ g) ?* f74.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 h4 v8 `' A1 Q8 @A:Remouillage 法语熬汤
' c7 W2 o" [* c- t- ~  n6 q  ehttp://www.haibao.cn/blog/post/176242.htm
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