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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。# C/ Y+ v7 F+ d6 v) ^

! d6 W4 r2 @6 v, P' ~4 S9 R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。
8 s- m( s5 Q! Q% G( q+ 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 g/ R* I* V; f4 K
1.Which of the following methods should be used to determine doneness in a New York steak?$ h; p& @4 x2 |( b! L9 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)$ j9 E' i7 {9 s8 u) e3 w  S+ B" `9 J2 o
A: pressure touch. 压力触摸) ^3 \9 x1 ~& F" Q1 ]/ y1 e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 B) N2 E% V5 w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; {. F+ X- P/ V$ N; n4 g7 G, b8 {
A: acid  食用酸
0 X6 ?1 S' P$ D, L, o: G3.Vegetables are major sources of which of the following nutrients?
, ^! Q' o) ^7 W+ C( ^蔬菜中包含的主要营养有哪些4 W) T- i5 T5 L: N
A:vitamins and minerals. 维生素和矿物质。* k; {/ M/ s2 L4 q& [4 o" @9 H$ P& |
4.Cauliflower is commonly served with; I' q/ c( ]4 O/ p9 w- q2 k+ u
花椰菜(菜花)最常见和那种酱汁搭配
6 ]# @( Z3 G; C, a9 j! o. UA:Mornay sauce. 奶油蛋黄沙司/ V6 z1 O" |/ Z4 |; t$ B
5.Which combinations of products are found in pie dough?
; c" I6 N7 M3 b6 G下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)" @- A+ |' A2 f2 ?' T
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 ~3 U0 {8 \" q, d6The French term for mussels is 法国语青口(海红)叫什么: C9 `# W! `$ Y% }1 @7 L2 O' q6 s
A:moules.法语青口,海红
4 N1 ]. X& {- x, S- T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 J3 U! L: |( ~- f
A:faintly fishy. 稍微有点似鱼味9 k2 s8 q& r. c% W7 z9 a
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 e* B4 S" c2 c' m
A:2 days. 2天
) k8 b. e$ y. Q- W  l( q9.What are the principle ingredients in ratatouille?
7 t; M9 P- d- g4 W/ ~( Q# q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 o6 i2 V1 N& Q$ F, [8 GA:Zucchini, eggplant, green peppers, onions and tomatoes
& J- f9 V: j: x( g& n  e+ ?1 w西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 k/ x; J& o* G5 }0 P% }, b5 J! O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" p! F5 z& O2 ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
# r; a& d0 ^6 Y3 v" V5 i大批量烹煮食物要在20到30分钟内
$ H. R4 y# d5 V! A11.What person has the authority to issue a Health Permit?
) J7 S5 {0 }6 m% o谁有资格颁发健康证(卫生证)。; K) Q' ^! Z% P' ^
A:Medical Health Officer.
: t  t7 y2 Y/ I- N医疗卫生官员。# M( T0 C; h7 c  s
12.For what period of time is the health permit valid?. [* [; s0 L* S- `% ^) r* @+ M3 r: _
健康证的有效时间是多久?! |+ K; F' d, l) l* J7 d" y
A:12 months.12个月
7 `' ]( `- ]9 C3 f13.In the area where food and drink is prepared, the ventilation system must be able to change the air& G. W6 L4 n% G5 K5 X
在食物和饮料准备区,通风系统换气的标准时什么0 {  [8 V; K* W
A:08 times each hour. 每小时8次
. e9 D% N7 _2 H3 V% v' B. B6 i# ?14。The minimum temperature for manual dishwashing in the wash sink is' C/ b* \0 Y( e/ ~
手工洗碗,洗碗池的水温最低多少度?
0 K9 G9 ]4 k4 p# b) u, F5 gA:110 degrees F (43 degrees C). 43度
  S/ S5 A; K; L, [; N1 {15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ A9 {: d; V; O7 R# ]- }
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 Q% j% Q4 P$ t5 ZA:180 degrees F (82 degrees C).  82度+ B$ V$ Y# ]$ Q" s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, Z) C" l  D9 Q7 R  x/ J! y- w/ R& O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
: M3 R. k# G7 Z" z9 ?" vA:en papillote.  法语自己理解% Q/ @( T: F2 G3 a* j5 ^9 j  K
17。Wing or Club is considered a4 j1 c: Q$ C( ~! _) R  ?; G% P
翼和CLUB 被看做是一种...+ k; e& n  q+ {5 _; o2 N) R, }
A:Bone- In Cut     带骨切
) O) |$ W( n; L2 ~18。New York is considered a   纽约牛扒被看做是一种1 p0 x* P9 f* B) D' v
A:Boneless Cut     无骨切
8 ?* F2 ?- q5 M- f0 ~/ V19.In general, a court bouillon for freshwater fish will contain
7 c+ V3 k4 U% O/ P$ P; C1 L6 ~3 ]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. \" N1 C, i2 R7 n+ J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ h  R9 {$ ^$ K- M9 T
和做海水鱼同样数量的调味料和香料+ P& r. Q" ]9 L! e) }% L+ }
20.Anise is very similar in flavor and appearance to
, ]! n* R6 P6 p" E7 O八角和下面的那种原料有相同的味道
, x6 r3 Q: ]$ H) `6 m6 l  LA:fennel  茴香) Z* {" H$ p" i$ D- N7 P1 V" w; H
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' T& ~6 s; K+ |9 P; s) C3 F
下面那种原料更像大葱且有平面的叶子
4 c& U- C' {6 E& d. tA LEEKS  似蒜葱 (这边人叫京葱)
3 n- w% ?& y3 A8 k22.Which of the following cutting shapes refers to a small dice
. d5 P  O$ {' K下面那种刀切形状指的是很小的粒(末)1 K0 a& F, ^! R& `
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 n/ I# d$ V1 a
23.Oil is added to the water for boiling pasta in order to
3 [) Z0 Y& e: b: }, I向煮沸的pasta (意大利空心粉 )中加油是为了
  V3 @( s' K* F/ t  n0 ^A:prevent the pasta from sticking and to minimize foaming action.
- ~& V/ o+ A- t" W防止面条黏合并降低发泡。9 D5 j6 I' V# T5 h: M
24.Which pasta dish features pine nuts and basil?
0 o+ M5 }4 O8 M$ D( }( m" v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 n2 F, o7 U1 E0 M1 V. j& hA:Pesto.一种绿色的意大利面酱 0 j; n  S' c/ B* m0 P% q; z
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?5 u9 X& N8 ^6 a
下列哪项是一个春天的蔬菜类似于菠菜?
' T; N" O6 ], y1 b% n6 x& l5 PA:Sorrel. 酢浆草。& @; b# q9 I0 C& e. K3 r4 G% k' O
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?
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:: }) m7 g. j# ]$ y4 r+ W
哪位厨师最早带来高水准浮夸的美食% t/ P, q- f* O. h( E1 K
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 B; w4 J# j& ?4 @& v* v7 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! \. |4 B( s' GA:Cast-iron stoves         壁炉
6 c! \6 F5 G3 f5 b& K& thttp://www.usstove.com/products.php?id=6
, D# c) Q8 J1 k9 A4 o* y4 `  z1 D! W/ X7 L
28.The French term used to describe the roundsman, or swing cook, is:2 A- ^) ~/ }" I4 }  b+ q/ x
法国术语,用来描述roundsman,或摇摆厨师是:
5 k) \' N  N, E2 L# bA:Tournant   图尔南$ @# K+ I( C3 e' g' W
0 s0 ~; i+ M2 Q3 [( A. g- x
29.Another term for the wine steward is:7 q* Z  I6 d: b5 m  i( m
葡萄酒侍酒师的另一个术语是:/ Z2 o: l$ F/ @. p5 B* L
A: Sommelier 侍酒师& l! `8 X- x  H3 e6 Q: q% |" ]
% `5 X* Q  X. r, u+ n, {3 _7 P; w
30.Molds, yeasts and fungi are examples of a:4 x' N  M5 G7 O$ `6 ]
霉菌,酵母菌和真菌是一个神马例子6 U) U4 Z# [4 o; `& ?/ D% D
A:Biological hazard 生物危害3 `- c; E# c& g" ?2 [8 F
! N( u. Z+ u* N- Q9 B: Q6 f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 e0 X% v" K3 h$ z3 i- n8 Y根据加拿大食品检验局,食品的危险温度区在多少之间:& X: K. s$ p. w% q* ^. J
A:40° and 140°F (4–60°C)     4-60度) h" n- m, w" r1 D

! K8 u/ b  V% j. r+ f$ P/ Y& V1 V32.All bacteria need the following for survival:
+ T& {( V1 h  Z! u0 v5 V2 L所有细菌生存需要以下哪些内容:
% ~/ I7 {& N% m7 v3 I! PA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' n. b+ @7 H9 t, u0 x$ ?9 k

1 q. P" }% @* N33.Which of the following correctly represent critical control points in a HACCP system?+ M! p+ e3 x/ J4 S* X8 d) N' {
以下哪项正确表示了HACCP体系的关键控制点?  e) P  F3 l3 s* D) |/ M1 B  M  i. l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  `6 l) V$ U, X' R, P食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ c* u, l( w) H9 r: N, Z! F6 u- ]& G
4 z; Z/ M3 H- m& P4 u5 O34.Which of the following is not an example of a carbohydrate?" }+ B- W9 _% Z
下列哪一个不是碳水化合物的例子?2 Q8 h) |% I' K0 S
A:Essential nutrients 必需的营养物质% ]' q+ o# S) x# t

% {2 B- M, L5 d35.The process by which a liquid fat is made solid is called:
% N; {9 B; U& w1 H6 j2 O% v液体脂肪做成固体这个过程叫什么
5 s& m6 {! Z. d" W+ C6 s* dA:Hydrogenation  氢化/ x5 L, ?8 ~3 E7 k# n" I# h

! A1 J! F5 A1 v) L, f: P36.Which of the following is not an example of a fat substitute?& ~: C6 W( s9 [* n; l1 B( E8 s4 g5 |
下列哪项不是脂肪替代品的一个例子9 U- E4 P! q% ?
A:Acesulfame K  安赛蜜K表
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- E9 o, {3 }9 M% g. w; @% \37.Health Canada requires that a product labelled "fat free" contain:
9 d' K1 S3 M+ T: @% t) @. C) q5 j" e加拿大卫生部要求的产品标有“不含脂肪“包括:( R1 g9 q' J5 ~; V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  l" D8 ^% T6 t- }3 q) N* a

- ?# {4 \4 c: s1 Z5 u38.Which of the following is not a problem associated with converting recipes?
+ E" e1 t2 N  Z( Y2 c+ m下列哪项是不相关联的转换配方问题?& p+ g- h+ p9 L( S8 ^( b
A:Unit cost 单位成本. l+ i4 r7 }2 l' _8 N3 X* w

3 @$ ~, k5 ~2 v2 g, w4 J& Z2 M39.The condition or cost of an item as it is purchased from the supplier is called:+ J0 ]& {% {: x9 L
从供应商采购的物品的品质或成本叫什么7 V6 B  Q+ ^' z
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:8 F6 Y$ G6 E2 p/ u0 {  b
在新货到来之前用于日常所求的必要库存量叫什么
9 q; J$ ~" T5 c0 c+ P' J! J. Q; aA:Parstock 基本日常最低库存
& {9 b; {. H+ f- \
% E# U1 d! O6 S* C41.Which of the following abbreviations is used to describe the proper rotation of stock?1 N. ^' _. A. f
下面那个缩写是用来表明正常库存流程?
  B/ Z0 {8 }' x& m0 ^- s$ lA:FIFO=FIRST IN FIRST OUT 先进先出9 V8 }! k4 v- s3 f1 c5 d* e5 I

3 Z" K/ q& @/ E) O+ ]7 h42.Which of the following knives is used to turn vegetables?! D* Y7 l5 n8 [
下面的那把刀是用来打开蔬菜吗?
5 X! a- x5 b6 |. {4 LA:Bird's beak knife   鸟嘴刀
6 N% B3 l) _& t8 J7 }4 v0 V; Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) G/ j6 Y* Z' [! m- k3 j

0 z: E5 s, B! h' x* z" w' _. U43.What is an instant-read thermometer best used for?
& J! ]% _) B/ @' b! d, D8 ^5 o即时读温度计最好用于那方面?
6 M  z8 d. ^' r3 YA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 v0 p6 a/ ~2 @9 `! T4 X8 K3 d/ R* i0 P+ x, I( }% q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 O6 l% @  K) Q! H
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 e/ R$ F. y' h
A:Cast iron 铸铁' y8 A" |$ l+ ~  I

! w) E& h: m4 m- _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; i7 a( M6 r* C7 k' q& d, p! _
哪件装备下面有一个可移动的碗和一个S形叶片?
& K& y( D9 k$ Z/ I0 _6 L4 G* J2 ^5 XA:Food processor 食品加工机8 M& b3 n1 P; f1 E8 m7 f/ r
http://www.google.com.hk/search? ... iw=1263&bih=572
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, K# Y# `% e7 l9 o46.Which of the following is not a rule for knife safety?
; d2 S! ?$ R) i0 h下列哪项不是用刀的安全规则?* [  H% Z# o! O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* ]: S$ r) a2 c' W5 t$ K* M, f

% x+ G6 S  c; R7 r4 e% |' p47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 m/ L: j- M" ?) l+ E+ d9 o$ S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 |4 v  M! h, T0 Y! BA:RondellES 3 ?2 L8 \1 N5 Q5 [# I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" ~& p  x% w5 o下列哪项是切成小方块用于汤的装饰?8 K  I2 n  u5 s7 S6 w
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% Q" O7 k# D3 V  E6 m* `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" p2 n  t7 ~4 ?' `5 Y; 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!!——
: T1 C7 M' R! \4 a( O4 JA:Gaufrette & e2 {0 N1 G. E* r2 y9 y" w8 u- ~
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 x8 H2 q: `# c: ^& T: `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ h! q2 o$ G( \" O- e* @$ J# sGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 S& U. x' g. W. y, U

  }) z/ x6 e( g4 E& u( b1 M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- c( M" {8 ]; C3 G  z+ S! G- M  D
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)
! \+ P1 U! Q. u" v7 n/ Y+ B+ jA:Cilantro 胡荽叶 香菜7 p, k& |! a( P" y4 O7 O; ^% F# d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
5 h( }7 I6 @. w) ?" u) B$ n 多香果,  多香果香料是什么/ b3 H) u+ k! C. G9 n. w" e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- ^! N* X8 T1 Z/ R' V" _0 P. V- QA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
$ j' |6 c4 x+ @+ ?下列哪些是用来做香包德épices?
; l# a- F" q+ h; mhttp://www.sachetcatering.com/
' A  R5 ^  _2 Z  G# `! B# _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  z, [0 Q* [9 O+ f6 a; Q3 y. l( c$ n3 _  b$ \) b- x5 [/ y
62.Which of the following condiments are not soy based?
! i: |+ R! c* i( v3 F下列哪项不是酱油调味品的?
, i% `4 t7 u/ T5 s7 J' |+ jA:Wasabi 日本辣根
+ w1 `6 k9 j9 g$ u- r8 a: r
9 h1 P* V3 i# d; H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( B- ?8 n  N: N5 {( \+ c- B+ F: z0 f
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:
4 E  V. O6 z  u( n3 @8 h$ U2 @8 LA:Pasteurization  巴氏杀菌
8 X5 T  W7 M" v* O7 M; g9 n- o4 u( y# ?5 L+ S1 @
64.Which of the following steps is not the correct procedure for whipping egg whites?
8 v6 w% v5 ~0 U0 I4 o5 k* S+ g2 ?下列哪个步骤是不是正确的蛋清搅打程序?- |* W8 L' E7 k$ z% [1 Q
A:Allow to rest before use. 允许休息后方可使用。+ a, ]- r0 P/ S# e2 x. H0 k
/ O4 _: [, a* j- }# n( t' z
65.The weight of a large egg is between:一个大鸡蛋重量介于:
! V1 L' P4 W3 A" DA:56g and 63g 56克和63克, q- ^, a' h/ q: a: J7 G9 s

+ w6 Z) g/ _8 M. m- h& S4 p66.Evaporated milk is a concentrated milk that is produced by removing; D) r9 `" N5 |4 ?
炼乳是一种浓缩牛奶 是去除什么做的! \$ e  g  s3 n6 N7 q
A:60% of the water 60%的水
) Q7 a$ ~- R, B: {
, W( l6 }! x; d/ l1 y7 D6 N67.A method of cooking that transfers heat through a liquid or gas is:* f* l& i' a/ _' U: H
一种烹饪方法,通过转移液体或气体是:
  H6 |- j1 [" p: @; p- U$ x8 ^A:Convection 对流, c4 ~5 e& k2 S( ]9 ?; u5 t6 s" d: q
# M8 H# S0 M, C( l% b. T, \
68.The cooking of starches is known as  烹调的淀粉被称为. z- P4 }) x0 G2 ?" Z+ v
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 p, [! z# m" G0 r+ g- j. {0 [
A:Braising 烤* X% s2 X+ `% A3 D& N: \: u
5 H2 H- a; N4 `1 T5 q) f& d; I
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:: `# ]+ S. V+ n& F& d5 ~# w2 x& o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 L/ e  s1 p. P1 x! S" N0 m

% f& A4 ?$ d; X9 W/ E$ u. K" h% |, B71.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- K. C; ?+ I; P4 g& h/ S7 H# r
A:Fumet 原汁9 A$ L5 s5 c7 h% \- V

( {4 \7 U4 U3 h" t+ Z' d7 t2 f72.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 T2 z" d, M3 P+ G1 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜  t$ |9 F* M  b/ |! |  f

- A+ T6 r0 N  [3 X: D73.Which of the following is a principle not used in stock making?5 v# P2 D4 A7 r: m9 ~
下列哪一项不是用于制造高汤(低汤)的原则?; z% R; P  ?! `; D
A:Start the stock in hot water.开始在热水中操作! Q. g' W& z' }* K; i7 E9 k

1 ]) D! z3 t# n) W* a* {1 e74.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* t' E2 f& m; q1 Q: F) C
A:Remouillage 法语熬汤
4 E3 C; ~  A  v' h# e' Hhttp://www.haibao.cn/blog/post/176242.htm
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