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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。, n0 ], ^8 f8 H, t& v
5 ?5 G1 i: ]6 K1 d
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。
$ {) `$ M. Y1 G! O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
理袁律师事务所
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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
" f' V2 k- H, {' @+ _2 v/ s4 A/ ^1.Which of the following methods should be used to determine doneness in a New York steak?
+ q9 k  Z; c' _8 s! d. x5 N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)
) v  P9 T3 ]' ~6 J' R& D& dA: pressure touch. 压力触摸! u) `: S+ e! J. q9 _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 }9 I& ]2 c& D0 k/ c$ F6 m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
$ n# f1 b# V- u& a! |/ y) y+ N0 jA: acid  食用酸6 f% ]0 D% x" `* u; o) Y" L
3.Vegetables are major sources of which of the following nutrients?
3 H4 G( c8 h) s& L, ~4 u9 n蔬菜中包含的主要营养有哪些
; {+ b! q/ ?6 ~7 g: IA:vitamins and minerals. 维生素和矿物质。; q; X* o6 J3 E- o' ~3 f
4.Cauliflower is commonly served with
7 D* z1 {9 @9 e) Q6 C) _" y花椰菜(菜花)最常见和那种酱汁搭配
$ p, [$ c) o/ A  xA:Mornay sauce. 奶油蛋黄沙司
( x, h0 H4 X+ ]6 ]6 x- Y# h6 m5.Which combinations of products are found in pie dough?9 n- k0 [# \: N; a% U0 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??)( d+ [: m0 R0 A! \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 n% O7 d9 m6 v2 Z) p
6The French term for mussels is 法国语青口(海红)叫什么
- ?! T8 i& {: P: gA:moules.法语青口,海红* l4 ~, |; i0 {( q+ E8 }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. [. ^2 X( b+ a  q' A$ U. MA:faintly fishy. 稍微有点似鱼味4 @' S1 d" \8 Q; R7 g: _7 O- j
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! A* @, g9 }/ g' _3 R1 z  AA:2 days. 2天
& W, [/ p1 `+ v5 J6 n+ I: K* J2 ?9.What are the principle ingredients in ratatouille? 6 q1 j7 m( M, y8 _1 b
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 B: m# b, [" `+ n! s" a2 c: K  {
A:Zucchini, eggplant, green peppers, onions and tomatoes# i0 d2 \; R# E1 ^  V# q2 u1 s- R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ): |% g0 m8 i9 y% Z0 k( P
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ p% C. Q: C# o. a! \5 e# M3 G
A:cook food in quantities that will be used up within 20 to 30 minutes.+ P9 @7 H5 e/ [
大批量烹煮食物要在20到30分钟内
: Q* \( R8 E- y' G$ T5 r3 x11.What person has the authority to issue a Health Permit?. y3 D2 K* u; m- k
谁有资格颁发健康证(卫生证)。
, C+ U- k0 Y, l8 IA:Medical Health Officer.. Y$ ]. W3 E3 X0 z
医疗卫生官员。
  N- w/ z) k0 `# E" [4 k12.For what period of time is the health permit valid?, n- |; L) _2 A$ o$ [( c
健康证的有效时间是多久?
3 Q) m  x7 t4 T( JA:12 months.12个月1 i9 D& r, |; P' y9 V+ D. u7 @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ F! ~4 p+ F4 h) ]2 T8 P/ j" l, P在食物和饮料准备区,通风系统换气的标准时什么
  I& ~5 {# [1 s) E# b: _) DA:08 times each hour. 每小时8次
* g! b  M& G, F$ v7 R9 `& o14。The minimum temperature for manual dishwashing in the wash sink is9 k. T& Z( M6 }1 F( o) a
手工洗碗,洗碗池的水温最低多少度?
5 ]) [. G" b8 @7 a: Z% eA:110 degrees F (43 degrees C). 43度
" l1 B" J4 Q1 r% k6 n6 C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& j! q  A' f. s5 |/ V" v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 y8 D5 w/ W9 d
A:180 degrees F (82 degrees C).  82度9 e) q6 b8 `- e4 ^3 ]' Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 B" S* b/ V3 z8 |3 L! A用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
) k$ R' I6 i9 L$ v  c) t' BA:en papillote.  法语自己理解
0 g* ~. d$ W" Z9 j9 |0 q17。Wing or Club is considered a7 y5 B9 }7 S( P
翼和CLUB 被看做是一种...8 n* P- N4 W; d1 R- @
A:Bone- In Cut     带骨切3 |5 t! ~0 E9 l1 [; c3 m
18。New York is considered a   纽约牛扒被看做是一种! q* k' u1 e* U$ x- o. q
A:Boneless Cut     无骨切4 R- s$ d* Z2 v6 r, z, H' L& T
19.In general, a court bouillon for freshwater fish will contain
# o& z  x: @' A) n, h3 j, q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0 v. \4 ]! S4 f1 a; G( H
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; |& r6 g4 c5 t. ^( C; p; X& Y和做海水鱼同样数量的调味料和香料
. f2 R& i6 Z. T/ _5 S20.Anise is very similar in flavor and appearance to
8 Y. c* _# y$ n; t八角和下面的那种原料有相同的味道
. u& s$ O* @$ Y  p: r$ R9 uA:fennel  茴香# s9 M' j: U3 f( V4 H( X, @& K- a
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves7 x: S8 ?) A1 q
下面那种原料更像大葱且有平面的叶子
7 _+ i. @1 @5 RA LEEKS  似蒜葱 (这边人叫京葱)
& ~" `! }  C, H# L4 P22.Which of the following cutting shapes refers to a small dice' `( H9 I8 \8 H( l4 U
下面那种刀切形状指的是很小的粒(末)
; }3 s; H: {) E3 \! E2 N" PA:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 t; N9 L7 y% M- H+ P: J
23.Oil is added to the water for boiling pasta in order to
" ^- ^* i; m% ]! ~8 C/ f8 R% M+ k向煮沸的pasta (意大利空心粉 )中加油是为了
2 T2 T% b6 w/ Q0 w3 S+ vA:prevent the pasta from sticking and to minimize foaming action.
: R, M) }" R& G. k防止面条黏合并降低发泡。; T' [3 M$ j% O) s9 E7 G. ~# J
24.Which pasta dish features pine nuts and basil?/ f0 M& {/ U! ]9 T! e
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* Q; y7 P& e0 [& R6 ]9 i3 _. c+ nA:Pesto.一种绿色的意大利面酱 9 m2 w+ s' }+ o" J  P
http://www.tianya.cn/techforum/content/96/563836.shtml  n  o0 d& I4 X4 {; F

0 R4 r4 u5 R- ^' H% d. @+ C$ J( C25.Which of the following is a spring vegetable similar to spinach?6 _3 P4 s6 |5 m% C; n
下列哪项是一个春天的蔬菜类似于菠菜?
; l' T2 @  S# W6 t, Z( |+ ZA:Sorrel. 酢浆草。0 I. d  R. g2 V6 `" J7 H+ F1 }3 _9 b3 f8 D
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:/ n* a% E1 f. f; L
哪位厨师最早带来高水准浮夸的美食9 u, P6 j$ B/ t' n  A$ ^2 J
AAntonin Carême 人名 安东尼·卡罗美# N: C/ o7 u& |# H
9 g7 y& h0 C; q, n9 s& y. }
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- W9 i9 `$ c# R  y1 n$ V下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 O1 H  ~' ~) \' t& f: o
A:Cast-iron stoves         壁炉
* L5 @" |* H& b6 Ohttp://www.usstove.com/products.php?id=6
' q9 y/ m: d3 u6 U# W5 g
& \' E2 G2 G' S# m) D* X9 j3 p" G28.The French term used to describe the roundsman, or swing cook, is:
. |" J, D/ Z( h5 O4 C. h7 u法国术语,用来描述roundsman,或摇摆厨师是:- y3 j# P% ]/ H2 X# f8 Q, D
A:Tournant   图尔南8 Y# K/ `' ?% L

' J  X% S. Q- W1 g$ D- ~0 I29.Another term for the wine steward is:7 P' ~% Y5 o2 n" n( z7 _1 _. K9 M
葡萄酒侍酒师的另一个术语是:3 Y8 A5 {$ `: q9 d/ Q- E$ g) f
A: Sommelier 侍酒师
0 I: g: E  F, a& F1 F6 W
( w/ i  V. Y' e4 i, q( L30.Molds, yeasts and fungi are examples of a:+ |& V' X4 `- v8 K- z  ]' }
霉菌,酵母菌和真菌是一个神马例子
+ M% P7 a% g4 d$ Q, n. Y3 _2 dA:Biological hazard 生物危害
( Z9 {* c. }7 L! Z) f( |! Q# E2 K) m; D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 S8 w4 x- Y; [! ]4 H) D
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 H% [8 B0 e. g; ?3 |, i# gA:40° and 140°F (4–60°C)     4-60度
( P; t' L& |% ]9 p" i) p! _3 w
+ G2 R, v  c) [" q- [) p32.All bacteria need the following for survival:
: s8 l# G  u" c所有细菌生存需要以下哪些内容:7 [; K2 W) G0 k; Y$ l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- K  N( E" ^& r  n5 G' h

% v) B2 ]6 o( x( a% }) _33.Which of the following correctly represent critical control points in a HACCP system?+ R5 X0 [9 s5 J6 X! n" [
以下哪项正确表示了HACCP体系的关键控制点?8 `& Q& H. M( J- ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . o1 y1 }0 n7 }+ y& \7 Q/ t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. g$ O4 }% {8 _3 `0 U
; M% J% w6 x5 ~* H) q; m34.Which of the following is not an example of a carbohydrate?
) q- O: c% Q! r6 P3 Y下列哪一个不是碳水化合物的例子?
% R1 a  a+ x) J$ pA:Essential nutrients 必需的营养物质! D% O6 S* h1 m
, L/ `( p) e. ?7 [- `8 n
35.The process by which a liquid fat is made solid is called:
# }$ r( q# u: t+ A& Y; I! ]液体脂肪做成固体这个过程叫什么
* f( l* F4 t3 K  A  _4 {( \A:Hydrogenation  氢化6 B2 A+ f( U5 F$ Z( g# d5 Q

4 n% \, {0 G5 v, A$ f  s+ C- z) V' [36.Which of the following is not an example of a fat substitute?
1 S% d6 K- E% A0 W# b! G! v$ C& W下列哪项不是脂肪替代品的一个例子/ x  }: z2 |0 m& M
A:Acesulfame K  安赛蜜K表8 c1 e2 |$ O; t3 n/ A
: f: s+ @9 y# U3 t. |
37.Health Canada requires that a product labelled "fat free" contain:3 A; z9 Q! f3 s3 r* R
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ S* @, Z& V6 m$ zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% b) u# F+ ~" |3 ^* J, n5 t) l
4 z: {! s5 K" ]* O$ B! F6 X
38.Which of the following is not a problem associated with converting recipes?
; [% }4 V6 ]9 V/ ~  r" I- p下列哪项是不相关联的转换配方问题?/ ^6 R! H9 S5 Q7 i4 s
A:Unit cost 单位成本7 i% F* s# o) I# d* l
9 X2 |. ~8 t8 u' o/ B4 e0 Y
39.The condition or cost of an item as it is purchased from the supplier is called:
- h! H( X+ ^$ V) X* w从供应商采购的物品的品质或成本叫什么
1 S" [, T- L. `1 a3 GA:As-purchased cost 购买的费用
: w* F. v0 l  [4 ~4 I. `( l3 x( B* \; w$ J! \3 T2 W
40.The amount of stock necessary to cover operating needs between deliveries is known as:- [$ t* X& G9 ]7 z9 K2 u1 I
在新货到来之前用于日常所求的必要库存量叫什么
2 K6 P3 z( H# L% Z! mA:Parstock 基本日常最低库存
+ w3 f7 d& ]0 h0 O" H" r# J/ |3 T4 K) K; v* p8 K' v0 t0 L
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, a) B4 d, ?* j) R! R下面那个缩写是用来表明正常库存流程?( v* {8 C* T" r# D/ n$ f
A:FIFO=FIRST IN FIRST OUT 先进先出8 M5 z/ H9 a+ U  B7 L% M2 M) F! A

1 N1 L$ j) i6 W2 q42.Which of the following knives is used to turn vegetables?
/ X+ |6 ~/ e9 M: s0 X下面的那把刀是用来打开蔬菜吗?7 W; u8 n$ [& o" F! ?
A:Bird's beak knife   鸟嘴刀
# f" Q# r3 K2 Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  O* M* e, r0 G" g- k6 V2 F- R0 `% F7 L  Y" X; F
43.What is an instant-read thermometer best used for?: N- n; f6 ~0 L' C* b' k9 w
即时读温度计最好用于那方面?
/ L/ h5 Q$ j' P$ M* z: |A:Checking the internal temperature of a roast 检查被考物品的内部温度
7 f  Y# ?; E- L6 S5 }, g  Y4 d0 L' G- g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 S7 |- l# a! ]3 L7 z$ ^
下列哪些金属材料受热均匀,通常用在铁板而且非常重# W2 i1 G' J2 {8 g, w
A:Cast iron 铸铁" p4 z0 B" Y; ]
) M* P. e8 W4 B& a; J5 u& l7 [, L) u$ J
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% X+ E' M/ m2 ]$ [/ S* f. l哪件装备下面有一个可移动的碗和一个S形叶片?$ q+ @; o% }/ ]+ E
A:Food processor 食品加工机
( F) D* m" \% h1 m. Yhttp://www.google.com.hk/search? ... iw=1263&bih=572% x1 F$ L, G* b# a1 t; I% g3 T$ H7 [
; t' Q7 q' C+ ?/ Y- r
46.Which of the following is not a rule for knife safety?
8 r1 B4 l7 F# O% O  l下列哪项不是用刀的安全规则?
0 Z; D& W% ^+ p6 l8 M- LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
& t4 `' ~6 A9 c' H/ O) E6 y
& C# f# K; F9 x7 w0 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% \& _: p! a) L: [7 ^& C- v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 s/ \9 f, W' Q+ ~, t4 O
A:RondellES & A. C9 E5 Q0 d5 b' Q& ]6 z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 w2 c. @$ Y; l& \5 `1 d1 D

$ k! T/ b7 y: v' e! h7 v, F- s" C48.Which of the following is a diced cut used to garnish soups?
" b6 v( z1 C' C. X( w5 _: S! ]* f下列哪项是切成小方块用于汤的装饰?9 Q7 {# y, L6 n; N0 Z: a
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
4 u5 N6 X( |, f- j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 ]3 j+ _  }! ~3 B6 _* Q4 l
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 ?  k5 B1 \" d  K  D2 qA:Gaufrette 8 o$ w6 r2 B% _% B4 x
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 C" D8 u+ i( Umandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 x5 g7 j; V5 Z# `2 ^3 @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
' Y+ r& v6 F/ z& v. s% w- z9 `( n$ U6 J6 _3 b% ~( s, e* p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ j# g' x) D& {, d1 k; f$ o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)
, Q$ l' X9 G& Y: g- D  {' yA:Cilantro 胡荽叶 香菜
0 \& t  C3 y1 |; }& D+ F6 |5 y, Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
0 [8 n- O: h* j2 A4 ]& T5 F3 Y( \
' s9 y3 p0 o& m5 r+ d60.Allspice is made from:4 z. G$ j5 r" \! p
多香果,  多香果香料是什么
& T+ g4 B( y, I8 B  Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* Q7 f: k. t8 a( @A:A dried berry 干浆果4 ~0 p: j, |# Y* I
; C" }- y7 a2 I  s0 x8 D
61.Which of the following are used to make a sachet d'épices?
* h5 m7 H! L9 N2 ^( |1 D* n/ l下列哪些是用来做香包德épices?
9 y5 w2 b9 u  M0 ~% P- }http://www.sachetcatering.com/
; _/ j- h, {6 a. c* a. t1 b; AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) a, E& `% G1 ?1 y4 |' o# J1 K) t

" ?+ H  }. Y. G62.Which of the following condiments are not soy based?. x3 Z1 E: @% x/ h( x6 S, X" ?
下列哪项不是酱油调味品的?
& T" b& s* v. M! d# h5 \" Z9 {A:Wasabi 日本辣根
- ?$ `& ^% j8 o' C+ ~2 h2 S; i
0 O$ l( \& L0 h  r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ H0 G7 l  w+ D1 }/ I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:
& R& W. V, Z) h3 D  CA:Pasteurization  巴氏杀菌( i0 l6 J3 p9 O; j8 n- e

" e6 i7 L4 p8 |* v% C9 m, B7 ~% @5 j64.Which of the following steps is not the correct procedure for whipping egg whites?
: q) v7 h/ U2 q( A: e. D下列哪个步骤是不是正确的蛋清搅打程序?+ a, I8 L2 h4 `! z! S( }
A:Allow to rest before use. 允许休息后方可使用。" d/ s: [5 R$ A  |. {

; u6 M$ J" P4 \65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ L( p5 _; Z+ e  VA:56g and 63g 56克和63克
  j& v4 V" f5 W7 g; P  b; }6 M" A/ B- ^7 _
66.Evaporated milk is a concentrated milk that is produced by removing2 o  k0 d9 `, _, Q% w* x
炼乳是一种浓缩牛奶 是去除什么做的
% j& i& s8 n; X- h* X& A: x+ jA:60% of the water 60%的水
) v+ q" T5 N, W- K4 {
* b" y% F) A" h# W; J7 Q2 P0 x67.A method of cooking that transfers heat through a liquid or gas is:0 I/ p: ?3 u) Q5 {) o
一种烹饪方法,通过转移液体或气体是:9 _# v7 H0 p7 Y/ Q! B' V- |% u3 G
A:Convection 对流
  M. F. a$ N: y* t& \. y4 p8 A: n5 Y* L  T5 y3 z
68.The cooking of starches is known as  烹调的淀粉被称为
/ y, E* l$ [8 sA:Gelatinization 糊化/ B2 r7 e3 o7 F& b# K6 D

* }9 ]% D* b' j( q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 E# y) Q, W8 K: N
A:Braising 烤
$ Y- A; ^; l& I  W5 c, m8 ~5 [) e- y0 v9 Y( s
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:
0 v% \* e0 ^. w7 @8 T# s0 B! HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 o0 p1 ~: _8 ?$ S/ y
9 R+ W  ~$ b2 ^9 `! o
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. L* G6 x& n$ g7 M/ K
A:Fumet 原汁
7 V- T6 z2 _7 O8 S- B- ~) k
1 v6 ]) i9 Z* Z) s' P8 a72.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
- X. \" B+ T: F7 J9 y5 r) HA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& z0 r! R) c. f. f+ _+ Z8 [4 M% S% W0 i2 _
73.Which of the following is a principle not used in stock making?
% H5 N" u( H  d下列哪一项不是用于制造高汤(低汤)的原则?; M5 K1 i! d" {3 p3 c
A:Start the stock in hot water.开始在热水中操作6 U9 e" q, d& m. x: V4 O7 a
, J: J) N; N6 w7 E; f
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* g) w) H4 B, ?3 h
A:Remouillage 法语熬汤: J1 `2 y* K! c0 i5 l, F4 \3 }
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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