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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。
- ]  \" K  A; {6 [4 Y; \% x4 N
8 A+ T0 r7 r0 H  T% a; {4 q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。1 A! N! z4 q, D- ~( p8 b2 [6 {
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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7 c5 ^. m% K+ C4 z3 F8 e5 s
1.Which of the following methods should be used to determine doneness in a New York steak?
" ], U) C2 v$ W- [7 n6 O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)
! n/ y9 N$ V9 I  E: P1 `2 uA: pressure touch. 压力触摸' Q7 n; u, d" {9 u8 D4 D# z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 z( C% o- ?8 |* y" M4 @0 h" m1 v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
3 O( B% V  p# nA: acid  食用酸
. t& t) m( |& f" G5 Z3.Vegetables are major sources of which of the following nutrients?7 Z, b3 }4 s5 P
蔬菜中包含的主要营养有哪些! R# W" V; K- K3 h* A& n* Q
A:vitamins and minerals. 维生素和矿物质。# H$ m. e2 M3 r. c0 k+ H2 ^2 z
4.Cauliflower is commonly served with: W: Z3 M& k* T! [! w4 P8 q
花椰菜(菜花)最常见和那种酱汁搭配% [  k' F' l* O3 X
A:Mornay sauce. 奶油蛋黄沙司1 d. D5 p, u, E. @+ C
5.Which combinations of products are found in pie dough?# S: d5 [% U" d+ v; @5 W) M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  F  R1 a$ U2 p  B5 \& {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。7 Y! _+ _% G1 t6 z6 }  }1 [2 m
6The French term for mussels is 法国语青口(海红)叫什么
2 ~! \2 \; P% E1 D- r' ]5 yA:moules.法语青口,海红2 H; R/ ]1 D1 |, Q& H, a2 Y* x- X5 K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 G$ w- x# k1 ?
A:faintly fishy. 稍微有点似鱼味: F6 N) t; S7 w) @
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% d/ M# Q* \1 z( c- E5 GA:2 days. 2天
# ~$ c! M1 k6 _1 U5 R0 w; T9.What are the principle ingredients in ratatouille?
% N6 Z/ b5 j+ E0 Z% x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 T$ ?* `/ ^! m% s0 SA:Zucchini, eggplant, green peppers, onions and tomatoes! J, b7 j- K8 n; F) d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )' O) E# w# c/ }6 ~
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( E7 z# T. h6 x# t6 @% b$ {A:cook food in quantities that will be used up within 20 to 30 minutes.2 ^' Q& q, z6 u9 k% A. t
大批量烹煮食物要在20到30分钟内
+ R- p( K9 G9 ?* K4 H' @5 t& s' n11.What person has the authority to issue a Health Permit?' I$ H  A; z) j8 t! D1 u
谁有资格颁发健康证(卫生证)。) B' ?, t7 Q3 ]
A:Medical Health Officer.
6 h5 O1 [) J9 @医疗卫生官员。8 l) K7 |' E9 j+ O2 z* |& H, U
12.For what period of time is the health permit valid?8 O0 o: v. l4 c4 L8 L
健康证的有效时间是多久?
) s& Z% y, y) xA:12 months.12个月
0 ^6 Z4 y) ]6 b9 W8 I13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ J# |: B+ F" x' U. r
在食物和饮料准备区,通风系统换气的标准时什么
1 Y. S& b, R, P7 T, L( u( F  VA:08 times each hour. 每小时8次1 \/ H+ {' u6 t' T
14。The minimum temperature for manual dishwashing in the wash sink is" h( v- d% Y5 `
手工洗碗,洗碗池的水温最低多少度?
& t4 g; \8 u+ R5 \$ B( cA:110 degrees F (43 degrees C). 43度; S2 I/ E3 Z1 U% m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! v8 B) y$ k1 o4 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 Z( z( b* r: D3 f, jA:180 degrees F (82 degrees C).  82度
% b  d" l. w: R, d5 d" d5 e+ b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' @/ h$ G5 x/ E5 ^, Z; }
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ s: d  `7 a" ~# P# OA:en papillote.  法语自己理解( r! {9 U$ J1 o. G" o1 {- ~* j
17。Wing or Club is considered a5 }" l" x+ [1 j
翼和CLUB 被看做是一种...
5 m0 c. n& Y- Y( WA:Bone- In Cut     带骨切+ ~3 j4 T' G% t7 l, |5 `, O5 i
18。New York is considered a   纽约牛扒被看做是一种
; v% y  ~' R, ?( i0 UA:Boneless Cut     无骨切
  v6 s9 B3 @  _; H19.In general, a court bouillon for freshwater fish will contain5 q/ I. V0 [! s' d3 C
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, o* P" Z6 x; Z' t  m! f1 }
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- U- P: ~. i& t! P
和做海水鱼同样数量的调味料和香料( C2 M8 I- l9 [# A3 `
20.Anise is very similar in flavor and appearance to0 A1 J! W4 n3 F2 U$ ]
八角和下面的那种原料有相同的味道7 h; s# b7 {( X7 q
A:fennel  茴香
2 a' D6 }/ u# W5 z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 j1 Y+ r) g& U' y& |; `' f下面那种原料更像大葱且有平面的叶子
5 p3 U3 z9 u9 s8 j. R4 \' MA LEEKS  似蒜葱 (这边人叫京葱)
; o% h8 ^. E' L" [+ z2 u22.Which of the following cutting shapes refers to a small dice
; D' ?. _+ Q' Z( [" q" Q& w# L下面那种刀切形状指的是很小的粒(末)+ I+ V8 s7 s* \, d3 i/ D* T# m; o
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: L/ f: M4 C4 F- h23.Oil is added to the water for boiling pasta in order to
& ~; o& @6 D% ]2 \向煮沸的pasta (意大利空心粉 )中加油是为了
; N; ]* f; x! c( [) gA:prevent the pasta from sticking and to minimize foaming action.0 c! H. F% O% |$ p8 s) x- o' `. p' {
防止面条黏合并降低发泡。, _* r' J/ H' W$ _& J
24.Which pasta dish features pine nuts and basil?1 k: K: m- C4 U  @
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; {7 u% w( `3 s' q2 C" zA:Pesto.一种绿色的意大利面酱
! H0 n- f+ B0 w/ L* n: X- {7 c, dhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
8 t, k7 H0 a5 T) M2 j下列哪项是一个春天的蔬菜类似于菠菜?; Q- z7 z3 K3 |8 a! R: L
A:Sorrel. 酢浆草。1 v5 a. y' ~: Q; m3 n  D8 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?
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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:
1 I9 r/ U9 ~! j! d% y  q哪位厨师最早带来高水准浮夸的美食# K; M6 }' e6 {  L2 {' G# |( t
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:/ T0 w+ Z" h& Q$ m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ O7 d  l1 O2 P# g) KA:Cast-iron stoves         壁炉
+ \' K0 i) P; A" q: Ihttp://www.usstove.com/products.php?id=64 Q  n6 S) ]8 C6 k3 X

. w+ x* c& N0 n7 X) e) h+ h28.The French term used to describe the roundsman, or swing cook, is:
! Y. |9 u$ t$ _5 |0 J法国术语,用来描述roundsman,或摇摆厨师是:
2 @6 G) s. u3 F! l7 {4 LA:Tournant   图尔南+ s% g6 P. Z9 n& N$ f0 ?5 h

6 X8 u' u4 Y! P- W1 o) I3 l1 ^29.Another term for the wine steward is:
! U6 q. S0 f  r. \% {. `葡萄酒侍酒师的另一个术语是:/ T( X3 G. y6 @; r+ G
A: Sommelier 侍酒师
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, s# D$ S* k: F" q" L' f8 u30.Molds, yeasts and fungi are examples of a:
. W# p- i- n4 r2 V* x! a霉菌,酵母菌和真菌是一个神马例子$ E& i# V+ B& N& n5 r" y& q) w! v. X
A:Biological hazard 生物危害
* _: N4 k3 ~% X* O9 F1 G1 \' }$ u! C& }, a, n. o& Q, F8 {
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" Z' l# V! Q8 T& i' M
根据加拿大食品检验局,食品的危险温度区在多少之间:2 {7 ?1 u6 q" q* P/ R! ?- E0 T1 `
A:40° and 140°F (4–60°C)     4-60度0 n- S& `) q1 }1 V0 v" o

3 N8 x  x/ N9 {! }' N$ G32.All bacteria need the following for survival:
/ ~+ u) c  N4 B8 T! Q所有细菌生存需要以下哪些内容:
) q  p; b( G  l+ \: n: ]$ KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ a1 B1 o3 H- @- v4 D3 }: j* V

) @3 q5 {* @3 g. X1 U33.Which of the following correctly represent critical control points in a HACCP system?
" l$ \  }4 Z/ X- w8 l% \以下哪项正确表示了HACCP体系的关键控制点?! b5 v% c! h! {) u& m& h/ {/ W; N8 U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 `7 d/ E" T. Z* m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 a0 o9 k* A0 J
7 u1 K$ H1 x+ u3 b; d34.Which of the following is not an example of a carbohydrate?% N6 Y9 }+ X, p0 F$ l
下列哪一个不是碳水化合物的例子?
4 l% H& G% [5 e7 Y0 o, j! ]A:Essential nutrients 必需的营养物质
+ E! r1 f$ X' D4 |. t* `
0 q" X5 K8 W( A% l4 o+ U! W35.The process by which a liquid fat is made solid is called:
4 J7 @8 W  }: j. f$ S* M液体脂肪做成固体这个过程叫什么* I' z% L2 @4 A6 s2 @0 \
A:Hydrogenation  氢化' x8 o* m/ ?" i! J( D. |% C% v& c& O

/ k; \9 W, Z" G6 Z( z36.Which of the following is not an example of a fat substitute?
. b8 a5 a9 X" h7 e2 u& D6 p5 U下列哪项不是脂肪替代品的一个例子
9 u! A2 }3 W7 ~# }0 jA:Acesulfame K  安赛蜜K表( S, C5 ~0 v) d' ~+ N8 z6 B
- |. h. K$ k3 a: W% O
37.Health Canada requires that a product labelled "fat free" contain:9 Z+ @9 \% V0 y% ]7 ?# [
加拿大卫生部要求的产品标有“不含脂肪“包括:9 h& ~3 s4 |" n1 g6 H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ _' V5 Q' L% [* g2 d4 ]- @. F7 i! r2 M
38.Which of the following is not a problem associated with converting recipes?
+ n' A) b8 E' K# ^' _下列哪项是不相关联的转换配方问题?
7 c( m2 O" c; f/ w/ tA:Unit cost 单位成本- B3 E( `0 b" B* S8 Q9 r: z

9 `3 @' S9 M4 W# X' ^39.The condition or cost of an item as it is purchased from the supplier is called:, N0 `- D8 x/ _* J3 H, Q, O
从供应商采购的物品的品质或成本叫什么5 r5 Z+ S- q: b
A:As-purchased cost 购买的费用6 x7 Z/ ]: b$ M1 E! g, H

! S  M/ d& _9 J# _2 k, \  L1 c* k40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ z7 W1 L/ h4 s" c在新货到来之前用于日常所求的必要库存量叫什么) A  v5 |) P/ o: |$ C
A:Parstock 基本日常最低库存
5 A) L5 g& G+ Q$ @; Q- x( H- F( K) `1 g0 }5 [5 B- Z3 {
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, ~9 z  Z3 z9 c( P" a. _$ E下面那个缩写是用来表明正常库存流程?
& p2 Q8 X/ R+ VA:FIFO=FIRST IN FIRST OUT 先进先出: J, r/ y. e, b6 Y: V& w+ m
) q. @) o& D$ A$ `* ?! ~
42.Which of the following knives is used to turn vegetables?
+ j% a/ A6 {$ p下面的那把刀是用来打开蔬菜吗?# I: R+ W2 g5 k1 B! C
A:Bird's beak knife   鸟嘴刀
. L, v& K$ J. h/ n" Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ~$ z  i, l4 k  e0 x8 L
, d3 s. Z4 `0 Q" C: u+ p
43.What is an instant-read thermometer best used for?
7 d5 d5 r  R8 N1 N$ H# G即时读温度计最好用于那方面?
0 V+ ]2 T' t- l' ?: e/ k9 Y- _$ r5 kA:Checking the internal temperature of a roast 检查被考物品的内部温度# D& {. f2 d+ G, S7 e' [

' k' n( v$ G9 ~7 z1 q* N4 c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% L: ^: M! }7 U, @0 P$ V) p) {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 o% a+ Y7 \% p% q, A/ r0 Q& mA:Cast iron 铸铁( ^3 F4 w4 C0 r3 F6 t; F) q( T/ N

. A$ ]' i4 o. O+ U0 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 A8 g" ]$ m0 m7 C哪件装备下面有一个可移动的碗和一个S形叶片?
' j+ A: x8 D1 R& b6 ?, ^0 yA:Food processor 食品加工机3 Y4 d+ z% E$ N5 f  _
http://www.google.com.hk/search? ... iw=1263&bih=572# T7 U' e5 m, a$ i  S% O+ ^% R; t

7 s& w8 T: P9 G" B2 n" e2 p' k4 U' x$ ^46.Which of the following is not a rule for knife safety?
$ ?2 N) N3 b6 y- R% C' o; l' |' ]下列哪项不是用刀的安全规则?
# o: z' [2 ~; V/ f6 \A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. x2 c+ s  G. x5 ]
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  `; T3 x% `! T* ]2 s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ }% c. p* m1 {+ ^4 J/ Q' F3 T' y$ BA:RondellES % a8 \; b* Y/ p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 l% F0 ^4 N! w4 o' b3 ?8 X
% b) a: D$ `- {) A/ m+ \48.Which of the following is a diced cut used to garnish soups?+ }6 b$ ~3 [! ~$ P  m, T7 b0 a
下列哪项是切成小方块用于汤的装饰?9 m: R4 M1 l3 o6 G2 r
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: E% L% Z  m% r" x, h" v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- N9 H* k; Q/ f) D" h: w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!!——, K1 N8 b: K% P
A:Gaufrette
) s' t; K% Z0 H! i. a7 u9 y3 }thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 t, s/ T; n- `$ M2 smandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 k. t! ], M# ^6 ]; v" |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 h, b$ A3 n# b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ }  J- W0 |! @0 B& v0 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)" G1 ?' Q6 G* A/ n7 N5 L4 K
A:Cilantro 胡荽叶 香菜
: P& ~; V% _8 n' j) b1 ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
8 {! i1 v- w2 C7 j' u4 ^+ D 多香果,  多香果香料是什么$ T6 G4 \/ H4 o: X5 a6 k" X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" g4 a; t4 O0 [- N* ?A:A dried berry 干浆果$ `- d) f1 K) A: A9 H" X: d1 z

' @' E% W* e" h1 `. n5 Y61.Which of the following are used to make a sachet d'épices?9 o! T- Z) t+ O0 G& X( n/ a
下列哪些是用来做香包德épices?
, r% O) l4 `  ?; H% L0 Dhttp://www.sachetcatering.com/
4 Q! u& Q* y+ ~; M4 sA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) A7 o1 n: t/ y8 s' x3 A8 U! Z7 U6 @8 p" a' z/ y
62.Which of the following condiments are not soy based?6 ^$ f' x* S% x) x
下列哪项不是酱油调味品的?
5 f, A3 _6 o% b" X+ J8 Q2 aA:Wasabi 日本辣根
0 k* P) Z+ v3 e) `9 D8 }" g
( `( _4 R( L+ a0 F$ D" {, {/ M. r* K. m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- t* J9 R: a0 G: _+ o0 v2 G
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:( W# n7 W5 }  X/ }- S7 I
A:Pasteurization  巴氏杀菌
; _$ q, ?6 s; }  E% O# l- \
$ a; M( P; e/ l; F64.Which of the following steps is not the correct procedure for whipping egg whites?, ?+ N$ z; T% Q% b- P* l7 v8 D2 p
下列哪个步骤是不是正确的蛋清搅打程序?5 ]$ s5 e7 v. I/ H. ~) r
A:Allow to rest before use. 允许休息后方可使用。/ s3 \' y8 e( w0 i) k7 c! ?1 b. D

9 M/ p+ x4 ~9 \8 J# w; @) N. Q. g+ o65.The weight of a large egg is between:一个大鸡蛋重量介于:
! [: C/ j3 l* m! |* L0 B! L& e4 {6 IA:56g and 63g 56克和63克6 R! T& T- d+ X6 N' Q
1 u% D. q# u6 u
66.Evaporated milk is a concentrated milk that is produced by removing
3 u+ s# U$ g& K7 }7 }, S3 n炼乳是一种浓缩牛奶 是去除什么做的- J  M& Y8 |8 ^  J# _
A:60% of the water 60%的水
  W- A7 j6 o& L3 V7 F/ Z
4 c6 p2 I% ?2 s8 A8 M( ~67.A method of cooking that transfers heat through a liquid or gas is:7 M" z0 @( E  E9 A5 i$ c
一种烹饪方法,通过转移液体或气体是:
5 x+ X2 h7 \) T7 tA:Convection 对流
7 \: i$ @& \4 o: C
! C8 R" u3 y" u# u* ?68.The cooking of starches is known as  烹调的淀粉被称为
7 g; s, V; t9 J* `/ S& O& ?3 JA:Gelatinization 糊化; ]) D9 W! j) l1 w) z' `' }

3 h2 \& `  c5 b; Y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 X& ]: m4 i5 P
A: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:; d4 l; _: T& x8 z. @% ]& v& @/ h  o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ R9 _- k+ N5 u4 ?: E, \5 q
2 z: }/ V1 R' z; s: g0 F
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; e. t( g! v$ V, w/ s, Y, t% z
A:Fumet 原汁: b  V, {# o3 o7 v
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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
3 B9 @6 W4 N. l- i4 |* N+ sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% }$ T! d5 R) J9 k6 @1 a) v

7 Y/ [5 m6 E0 Q: Y73.Which of the following is a principle not used in stock making?/ I( v( h: J) s; A0 k0 B% a% A
下列哪一项不是用于制造高汤(低汤)的原则?0 a$ x2 F% \! I( a  Y: m/ S7 ]& O
A:Start the stock in hot water.开始在热水中操作
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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# E" o; O( g9 n% j$ {6 g
A:Remouillage 法语熬汤& o; R9 ]: H" w, H: P8 K
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