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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。
$ A/ _* a( V7 v/ l( Y
; p# S4 S+ r9 @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。
3 R7 z& ~; p7 i3 |- V5 P- [) c1 n. T: T1 f2 t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
# O! K! `$ y( G  ~4 T$ \2 x- U1.Which of the following methods should be used to determine doneness in a New York steak?$ H- Z0 ?  d' I* g6 }  i+ V- v: e! e$ T, x
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)
6 C' Y  o( `7 e1 `: J: rA: pressure touch. 压力触摸
8 O& J& f9 G9 U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 v  A! {: w+ G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; x, W- K- o2 R# L$ `5 y
A: acid  食用酸" c4 ~1 E5 b+ e# n" R7 s9 V
3.Vegetables are major sources of which of the following nutrients?2 k6 r7 w/ }# Y, v1 M
蔬菜中包含的主要营养有哪些
/ `3 L2 _+ P2 m, }; a) A  yA:vitamins and minerals. 维生素和矿物质。. e! p, |- S! ^
4.Cauliflower is commonly served with
0 K, @6 I' w( w花椰菜(菜花)最常见和那种酱汁搭配
" i( E! ?- T9 E0 EA:Mornay sauce. 奶油蛋黄沙司
8 j  ^. P" n" A, N5.Which combinations of products are found in pie dough?5 C% |) S: j; c* R
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+ E0 ?9 X8 w1 R- p; c! d2 d4 OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 A: I4 a8 G$ j+ }0 q6The French term for mussels is 法国语青口(海红)叫什么
* r3 O; n# J8 C' Q2 FA:moules.法语青口,海红
* o! W3 N' J6 I3 {* X) K, q# Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  M* K" o- g: g( BA:faintly fishy. 稍微有点似鱼味
$ Z  J: I9 V9 E$ L  w7 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
$ c! S6 U+ u, b" s2 jA:2 days. 2天1 {( }/ J$ X; N% _* V- _
9.What are the principle ingredients in ratatouille?
. M  V: \$ k! |" s- N& [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! G, j) j+ ~- h# A
A:Zucchini, eggplant, green peppers, onions and tomatoes$ ~- H+ ^2 o6 @2 S& v9 J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 G0 ]% A' p) I; v; ?  Y: I- \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 c, k2 ^5 B, @! T# ~A:cook food in quantities that will be used up within 20 to 30 minutes.$ \4 }( @  o; k6 o6 H- \
大批量烹煮食物要在20到30分钟内% `" ^7 X4 l8 p8 j. l( U# y5 C9 Z
11.What person has the authority to issue a Health Permit?
: C& f" Y5 ^' U* Y% Y. c谁有资格颁发健康证(卫生证)。
& O' L) w9 i' w! c4 cA:Medical Health Officer.
1 Y; S; m5 ~- _& ^* |' V* O% r* K医疗卫生官员。7 ~7 @! t+ W5 r+ o- t. j4 Q* D
12.For what period of time is the health permit valid?
4 e! `3 S) m9 x. w2 o& T# Z, L* E健康证的有效时间是多久?
' x. ~/ H3 M7 jA:12 months.12个月
/ v, I7 T8 {* w' i/ [13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 K# `2 m1 C+ K  S# I. }8 S& A
在食物和饮料准备区,通风系统换气的标准时什么
. ]9 _8 V/ A, Q. O& XA:08 times each hour. 每小时8次
& \4 d4 Q. b$ x14。The minimum temperature for manual dishwashing in the wash sink is( B8 n, ?4 ?( b4 s" M
手工洗碗,洗碗池的水温最低多少度?0 S5 _% @) m7 V" P2 F' E
A:110 degrees F (43 degrees C). 43度
7 p' x: F! l7 f6 g2 w15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' `' ?; K4 q) Q7 d; z
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% e9 Q1 H& U' ?' p; G$ h  v. c
A:180 degrees F (82 degrees C).  82度
6 s+ C2 A% C" B- q2 c1 Q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% v( T( A# y( v& p
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), q2 q% I( W. g0 n- g) h4 U1 C0 b
A:en papillote.  法语自己理解( M- A! ^2 N  `6 q, M+ S! W
17。Wing or Club is considered a" ?& q; M7 I: I% I4 j; G" ~3 ]
翼和CLUB 被看做是一种...
  m& H; ~& Z5 r  @3 G7 `* mA:Bone- In Cut     带骨切
/ q8 Z. S0 w1 Q7 Z; v# N18。New York is considered a   纽约牛扒被看做是一种( S- j' {/ ~4 Y# O
A:Boneless Cut     无骨切4 @, M# R7 s5 Y+ r5 ?
19.In general, a court bouillon for freshwater fish will contain
0 |$ X* B7 K/ q- j! L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" @5 @" j9 O* \; R4 ]1 O) n
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 e2 y& g# K& x( `! ~9 \和做海水鱼同样数量的调味料和香料" V& _7 a! g1 G5 p; t
20.Anise is very similar in flavor and appearance to
3 Q( R6 f4 l* }) l# Q2 r/ F八角和下面的那种原料有相同的味道- n+ x2 _& U/ X4 ^: V5 F$ [
A:fennel  茴香& R/ u; C: J" j" z0 v1 q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ y1 t  ?$ l4 ~- A& Z  g
下面那种原料更像大葱且有平面的叶子4 F/ ]+ G" _' t8 [. x
A LEEKS  似蒜葱 (这边人叫京葱)
7 H7 G- L9 H7 {  }1 _7 v; P3 P22.Which of the following cutting shapes refers to a small dice" p" _& @. D0 [9 x
下面那种刀切形状指的是很小的粒(末)
  y6 R7 r: V% CA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  ~  i, N) N- k3 P1 a! f0 }$ q" @: \
23.Oil is added to the water for boiling pasta in order to0 O0 b6 c1 b: v1 z4 x
向煮沸的pasta (意大利空心粉 )中加油是为了3 `" S9 M# Z/ ~3 b; Q0 \
A:prevent the pasta from sticking and to minimize foaming action.3 ]8 q9 o: I; [
防止面条黏合并降低发泡。2 n; r0 N9 A+ w5 z
24.Which pasta dish features pine nuts and basil?; Y( c1 _) @6 j$ `
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! g0 u1 z7 ^) h8 }( U' aA:Pesto.一种绿色的意大利面酱
0 m7 _9 n: X6 d7 r) Q2 b3 u) _http://www.tianya.cn/techforum/content/96/563836.shtml
, E7 Z4 o& a3 }3 K/ R5 k) C4 ~% u8 S8 ^( H% @2 |
25.Which of the following is a spring vegetable similar to spinach?# N: P' V% X" D' V
下列哪项是一个春天的蔬菜类似于菠菜?
0 y1 L# ^9 ~% g; y. [3 h6 qA:Sorrel. 酢浆草。# Q4 V- }6 p2 S, z9 e6 d1 L0 }
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:+ @, \# I  F7 ^! g
哪位厨师最早带来高水准浮夸的美食4 m( @+ L7 O+ I7 v1 v. g& a" z
AAntonin Carême 人名 安东尼·卡罗美
3 o0 ^2 W$ H* e5 r1 B& q3 W! b
3 l, L3 l" O8 A/ S0 x27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ U/ ~6 Y9 l9 L! R5 [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 {2 j4 J4 Q" d, ?% O% H4 t1 p
A:Cast-iron stoves         壁炉  N- ?! J! W" F/ T+ c& o% Z
http://www.usstove.com/products.php?id=6! R2 [$ \" `8 \& ^1 X8 i, v1 i
% ?. H1 b8 N* }2 c
28.The French term used to describe the roundsman, or swing cook, is:3 [1 [% a% }- V# e& Q% E0 d
法国术语,用来描述roundsman,或摇摆厨师是:2 G  d9 k: w3 V& y
A:Tournant   图尔南
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2 H8 L( y9 ^9 Q, V) `- `; o29.Another term for the wine steward is:; Z" ?/ {% X* n" e% ?* B  D) y
葡萄酒侍酒师的另一个术语是:4 l6 r  _' ]; g7 j
A: Sommelier 侍酒师5 _& I; I9 p5 S% I; o- \
. p: _0 P* k6 o
30.Molds, yeasts and fungi are examples of a:
; r4 h3 S2 \. w4 @霉菌,酵母菌和真菌是一个神马例子% u7 Q  c6 Y# g$ M$ \
A:Biological hazard 生物危害( t/ Q: k0 e! s% D& P$ z

# q+ }# A. }& @* R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 n& }, `- N8 K0 b* y8 F
根据加拿大食品检验局,食品的危险温度区在多少之间:! t0 C* h" A) j" r# T
A:40° and 140°F (4–60°C)     4-60度8 c. ], _% D, k! M

- e& J. [# E, Y8 a1 q32.All bacteria need the following for survival:
/ b9 Q4 x/ D2 ^+ ?2 z8 c1 |$ P所有细菌生存需要以下哪些内容:
6 U7 d- J+ s6 h# }4 D( ~3 b3 }: QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值5 @( F3 F8 D0 b1 f0 a5 ^$ |( @

% F0 }1 c( N( t$ c7 P33.Which of the following correctly represent critical control points in a HACCP system?
$ v! e, d, c  Q! V( [以下哪项正确表示了HACCP体系的关键控制点?5 e0 D6 O! L7 c
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- U" x" c8 v/ }+ W2 X$ @' u. t3 z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  V7 n! h$ S  V$ M5 b/ c
8 a0 f3 [2 z& F) ~! Z8 |/ @34.Which of the following is not an example of a carbohydrate?
% d- p3 h& B- I% t+ U+ k' t% \* g& _下列哪一个不是碳水化合物的例子?9 B* J1 R3 A# ?' U
A:Essential nutrients 必需的营养物质
) A6 R' x, J8 W2 n8 g. |  ]# |( H8 k; a# G  k" n) T! h$ [$ W
35.The process by which a liquid fat is made solid is called:
, f9 A& H. ?8 G- J* |6 g+ }- i2 B液体脂肪做成固体这个过程叫什么
& Y3 Z' ]  i# u  @A:Hydrogenation  氢化3 T# c/ u( f% U8 G* b
/ U4 D; d+ A4 Z- T( j# Y
36.Which of the following is not an example of a fat substitute?
; a' [9 F7 N1 f6 d+ V" M下列哪项不是脂肪替代品的一个例子% {9 X' e3 |9 A- e2 X% _8 r9 P
A:Acesulfame K  安赛蜜K表
$ v5 |4 Y  o, P0 [: c
- Z  W- h$ G+ b0 M$ U37.Health Canada requires that a product labelled "fat free" contain:3 }5 U1 o8 c" @. `) x* q* G& z9 S
加拿大卫生部要求的产品标有“不含脂肪“包括:
( z  R  o$ Q5 J7 f+ `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 L6 ~3 m5 |  y; W0 J$ \

, F4 M5 [3 `* H* F+ u/ J4 U38.Which of the following is not a problem associated with converting recipes?# v* F4 I& h8 v
下列哪项是不相关联的转换配方问题?
+ a8 K* _1 M0 w1 [; ^  hA:Unit cost 单位成本
- Y, |7 w7 B1 y5 ?5 H1 V
( t! g2 h4 ^% x39.The condition or cost of an item as it is purchased from the supplier is called:
8 s# P* ?/ C) z8 Q$ L从供应商采购的物品的品质或成本叫什么
* _; J" K; v, T+ t0 l4 w, c: ZA:As-purchased cost 购买的费用
" Y, I, h. J* Y* G7 Q+ E
2 M5 y0 C( s0 h/ ]# n; s9 ~7 Y! d% {40.The amount of stock necessary to cover operating needs between deliveries is known as:9 w3 B4 c5 N9 L% s
在新货到来之前用于日常所求的必要库存量叫什么
/ n" V4 X; ^# Z8 hA:Parstock 基本日常最低库存
1 y% I! ]" a8 E  M; M, n
+ S0 Y5 @) R3 [0 _41.Which of the following abbreviations is used to describe the proper rotation of stock?4 t5 s& [% {4 w+ W: H# I* k: G6 l
下面那个缩写是用来表明正常库存流程?
" M5 ]. Y8 [! {3 cA:FIFO=FIRST IN FIRST OUT 先进先出
0 q* c' J) m" V6 A7 V) ?2 O" S" x. C2 `0 ~
42.Which of the following knives is used to turn vegetables?# R6 u$ s3 p/ C
下面的那把刀是用来打开蔬菜吗?
7 D# |) r7 S' OA:Bird's beak knife   鸟嘴刀8 V4 X7 {9 M, \2 V( S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ U9 c, t6 x5 p, {
! U  y4 s1 Z8 ?" K% g
43.What is an instant-read thermometer best used for?! z) V7 P5 G4 K4 C) b5 ]
即时读温度计最好用于那方面?
1 e8 _; ^9 z. F( E4 _% M. o0 YA:Checking the internal temperature of a roast 检查被考物品的内部温度
' u# j7 V* \! X( e' R/ H
9 m3 O5 O; {- X7 D5 R44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' b  e) T$ e* m下列哪些金属材料受热均匀,通常用在铁板而且非常重& _  i  Z& Z+ }& A7 c
A:Cast iron 铸铁# r# r6 ~% m7 Z+ b7 T1 \

/ t" v& N2 u  R5 }. o  c& {" }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Q6 ^# g4 I% Q3 C; ?8 ?哪件装备下面有一个可移动的碗和一个S形叶片?/ E* t$ [7 e1 T/ l9 d
A:Food processor 食品加工机2 V8 D3 j* G& c6 w0 b/ h: w$ S
http://www.google.com.hk/search? ... iw=1263&bih=5728 [6 \4 w9 |* z# z
, A" ?. ~: j) {3 L/ ?( X
46.Which of the following is not a rule for knife safety?
: ]. h% V, b7 E( [5 R/ o下列哪项不是用刀的安全规则?; s# E; o: E$ |( _! ~3 x1 `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! y; a0 p+ x% i) X4 T9 s
! f: y' q3 s! ?! ~5 R5 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 `: o3 i. f& z6 D: D2 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" [$ c0 `2 ?9 F5 D8 j/ [9 m8 S
A:RondellES
" m; Y! @" p4 w  q9 ^5 D7 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% \+ }; T# z6 V) y2 E) m/ O" M3 z# c, w$ V
48.Which of the following is a diced cut used to garnish soups?
/ x5 t! B3 B$ k5 t, Q! r4 j下列哪项是切成小方块用于汤的装饰?
; Q  f! ?- M$ O& L# ~% i1 cA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ F; v1 P5 H! o) {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. E8 r) t( A+ c7 B' x) 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!!——
9 T; K& g) j5 ]" W9 v. ]A:Gaufrette 1 o# ~' \6 g1 I# p1 A/ G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ \4 Q; O0 E* X' f- @  [, tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ a  S& Y1 @( o, e" n( f( I' LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 d0 p# u# v' D0 M0 n, R' i- |
7 t6 V, I5 R" J$ Z+ J. R6 R4 F* a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ q# i  r5 H. s1 q- B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)
; w8 a- D4 e: P$ P0 C/ f6 P: {A:Cilantro 胡荽叶 香菜
7 v! @' z( R2 ?7 e2 L% lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! u" }9 j+ R, \0 y/ k& b; q

! P9 _; d0 ?- R  c0 C60.Allspice is made from:
$ ^  l8 g# B& P- H8 J* T 多香果,  多香果香料是什么4 @) t" f9 T" `  v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 U; S; F) t' M" j6 Y8 A
A:A dried berry 干浆果
9 r+ n7 G+ U+ G) D, h/ w% |& B5 q. D8 |1 q$ ?2 y5 }4 L- B
61.Which of the following are used to make a sachet d'épices?
9 c; H+ |' N* O) P# I% r下列哪些是用来做香包德épices?
7 d" W+ H, M, X% \6 m+ P* jhttp://www.sachetcatering.com/1 i( E8 f% }5 O7 Y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- C, V7 L1 p+ i% |2 ?/ M. t6 Y! R4 x
% J! {- g2 M8 f5 s7 Q. G
62.Which of the following condiments are not soy based?2 K& T0 O! b7 B: @+ B% w
下列哪项不是酱油调味品的?
: `/ ~6 v$ }( {6 }A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& X+ \) d1 d2 Q( N: z- c" n+ [+ v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:
' p9 k2 L( |4 M: u: wA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?* Z# t  h% S2 G% z7 ]5 Z
下列哪个步骤是不是正确的蛋清搅打程序?, g5 p- y3 C1 C
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* A; R* ^- @( z4 G/ W
A:56g and 63g 56克和63克5 l! D* {1 I+ H: C# t6 z. d. e! {
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66.Evaporated milk is a concentrated milk that is produced by removing
3 D* W5 K  a$ ?  v$ \5 M6 n; x$ Y炼乳是一种浓缩牛奶 是去除什么做的1 c$ v) K! v2 f- M8 q0 W. I$ _
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:; j) x; g0 B0 e; r
一种烹饪方法,通过转移液体或气体是:% n, C3 d! R% }' [# V6 a
A:Convection 对流% Q3 K6 Y+ L' |, M" W
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68.The cooking of starches is known as  烹调的淀粉被称为0 f- \+ i7 ?! j& B! S" x
A:Gelatinization 糊化
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, n$ ^8 h8 \4 |. y$ Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 t0 s( Y7 C6 f! H. F+ d% cA:Braising 烤
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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:
  c; D& q: \) G: t) VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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( F& ]$ [) x! h1 |  z, k71.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; p9 J* Z4 L2 ?" S
A:Fumet 原汁% e) ^& a- ~: f% j; R

0 b$ h$ o7 b6 G- x  Z72.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* i1 ~/ a( F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜* P0 \, v! \9 W

+ S# Z1 x6 J+ U/ K3 ?" q2 O73.Which of the following is a principle not used in stock making?- K3 e4 G6 m5 c9 l
下列哪一项不是用于制造高汤(低汤)的原则?
$ J' s. p' `: T. u6 q  PA:Start the stock in hot water.开始在热水中操作1 c3 S' L7 s# U' r& Q0 h. }1 u$ N
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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
0 J) _; \: [  w/ O0 y$ Z' iA:Remouillage 法语熬汤
) @! \) A0 ^( Mhttp://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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