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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。+ D5 c) y4 |1 }6 g! O3 s
$ ]7 ?5 V$ K* M4 q. G) R2 U1 ]
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。
4 K9 }4 N4 A, W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
鲜花(33) 鸡蛋(0)
 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
1 w0 h( I; O$ g7 z; v' S1.Which of the following methods should be used to determine doneness in a New York steak?  m$ w- z+ S- E' ~! g. p- 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)3 q1 M4 R. V4 e0 q
A: pressure touch. 压力触摸
- B/ b# ]3 h. n( o$ t/ x: G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: c2 p# x3 b6 M7 W9 b
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  i1 F6 o: S' T* @; @; I
A: acid  食用酸# _5 g5 b% y  B% ?
3.Vegetables are major sources of which of the following nutrients?% X* p/ {4 I/ v9 q' M; [! x0 W
蔬菜中包含的主要营养有哪些: m  }( Q& g% A. E. k
A:vitamins and minerals. 维生素和矿物质。
. r# P8 e# Y5 A$ q( T' C4.Cauliflower is commonly served with1 b0 R2 T$ J; v4 h: @' v: F: C
花椰菜(菜花)最常见和那种酱汁搭配4 |% I* \) C9 Y+ e* \/ l
A:Mornay sauce. 奶油蛋黄沙司" i4 ?4 [; ?) l8 O0 G$ Q' m( j
5.Which combinations of products are found in pie dough?
5 g( A/ |/ Z$ w9 c7 m1 J" U; l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- ^  @3 Z" H* O6 J# [6 jA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 |- @7 u6 ~! q* B
6The French term for mussels is 法国语青口(海红)叫什么$ \# h/ k4 S2 C$ u; C2 J" ?
A:moules.法语青口,海红: A: y7 l; S9 H& b! w# k' J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. B5 J' ]% Z4 Y" j* i5 f0 {
A:faintly fishy. 稍微有点似鱼味2 o' U! M8 R  u" J) K0 K8 \" m
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用: D4 }1 S' K; K% H+ A" `- a0 c/ Y
A:2 days. 2天
  [( E* G2 w9 t9.What are the principle ingredients in ratatouille?
! b! p* M; k8 N, I" ?5 f7 l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- w. U3 f9 G: Z' t) t, CA:Zucchini, eggplant, green peppers, onions and tomatoes4 y6 l& g! N/ n7 J8 D: o, m$ {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ A. @- K7 d) P  }10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ `) z& E$ d1 Y/ K1 H! @. |0 y
A:cook food in quantities that will be used up within 20 to 30 minutes.% y; t3 h4 ^: {* x
大批量烹煮食物要在20到30分钟内
/ s5 H1 |2 i' B* B' V1 Q% L11.What person has the authority to issue a Health Permit?
3 f' t2 o$ G4 \& b* Z谁有资格颁发健康证(卫生证)。
6 I; c# i6 \; ~2 L8 R& UA:Medical Health Officer.6 c7 H' s, f* n2 x1 ~
医疗卫生官员。
8 `9 D! e: q5 Z* q% C4 N$ T: e12.For what period of time is the health permit valid?
7 I( w3 W& U/ p1 K" P0 _* A& f健康证的有效时间是多久?- r% x, ~  V3 c% V- P+ \
A:12 months.12个月
1 [3 {( K. g! P6 g: c" U: X% r, U13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 N8 }1 e- s6 Z
在食物和饮料准备区,通风系统换气的标准时什么) M' b2 w! s" \/ c( D- Q) i- _$ R
A:08 times each hour. 每小时8次6 G0 f; L8 v8 A! I; A/ k7 k
14。The minimum temperature for manual dishwashing in the wash sink is* Y; a- S; Q: _: q- H
手工洗碗,洗碗池的水温最低多少度?& T% @% p! c& l
A:110 degrees F (43 degrees C). 43度+ z0 y- C! _, |" [. t5 p4 g( ?% O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 N0 n# x  `0 @% G- T6 C" A3 |% i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) h2 q1 M0 k' Y& M5 M
A:180 degrees F (82 degrees C).  82度/ }, X$ H+ Y2 N' n+ h% L( ~1 h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 b- H0 }9 P. y  a! I- b! ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 u5 [3 s( Q: S; ]6 U/ m: r/ zA:en papillote.  法语自己理解
/ U+ t( t& b+ H2 W1 ^17。Wing or Club is considered a) ^# m; M0 G7 W/ x
翼和CLUB 被看做是一种...! P3 q) u6 _5 I2 K4 O8 H
A:Bone- In Cut     带骨切( _2 ]$ C! |+ F& g
18。New York is considered a   纽约牛扒被看做是一种' _' H4 z2 d" \# Q6 H) y5 U, J% Y
A:Boneless Cut     无骨切
* j: B/ Y3 C" w  N19.In general, a court bouillon for freshwater fish will contain
" v/ f7 p9 {6 w  b/ R- i$ n- W8 k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
& U# g7 V' j; K7 X0 H$ w( ^A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ k% @' [/ u0 e3 u$ F$ O7 P
和做海水鱼同样数量的调味料和香料
: |- J/ J5 L5 ]" F) D. V* L20.Anise is very similar in flavor and appearance to
- Q" p6 V+ E5 o八角和下面的那种原料有相同的味道
7 B1 `# K; Y, K4 w; o8 o. e" d: tA:fennel  茴香9 M& F2 m6 b$ T0 X3 V, _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: A, U5 ]  m9 w  L% [: R/ A  N
下面那种原料更像大葱且有平面的叶子
" D2 \9 O) s4 b( fA LEEKS  似蒜葱 (这边人叫京葱)
' ]+ @8 z9 p5 K$ A8 Q1 r! B22.Which of the following cutting shapes refers to a small dice
2 _2 _5 ^# F* I- D下面那种刀切形状指的是很小的粒(末), |1 e! e2 f2 G/ l; n5 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' ]0 Q) J; `) L8 V' \; D( {( X23.Oil is added to the water for boiling pasta in order to$ B; J, z. L# a" H% u0 d
向煮沸的pasta (意大利空心粉 )中加油是为了
6 T3 t: F1 N; ]& V5 Q( i! O! z) YA:prevent the pasta from sticking and to minimize foaming action.4 P# s0 V0 ]( Q4 d$ |
防止面条黏合并降低发泡。5 \. Y& D8 m7 M) |; Z  V
24.Which pasta dish features pine nuts and basil?' ?! E3 A2 k$ @2 ]4 K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  E. J6 b% J# z5 s5 `2 }) YA:Pesto.一种绿色的意大利面酱
( q# \2 F1 ?: {7 ~# h% [http://www.tianya.cn/techforum/content/96/563836.shtml' q- p$ j( p" M  J! z
4 K& A) X# ]& V  S
25.Which of the following is a spring vegetable similar to spinach?
. H" A6 [: c7 t4 w) Q" O下列哪项是一个春天的蔬菜类似于菠菜?
- G6 {9 \# ?- O/ G1 t' i* N+ VA:Sorrel. 酢浆草。
; @( [7 @6 I% l6 Nhttp://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:
% J5 y7 V* C. G2 t. g0 L/ h& S) y哪位厨师最早带来高水准浮夸的美食1 M  \0 z! u7 _4 D
AAntonin Carême 人名 安东尼·卡罗美% @6 E/ ~  U$ Z. c- d3 N

" f3 d+ f/ Z! M' T5 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. i9 Y" x9 e. f1 U7 F- _下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 q  v. C% R% Q! hA:Cast-iron stoves         壁炉
8 {0 U) H* a: U/ R3 o9 e" ~) a- }- xhttp://www.usstove.com/products.php?id=6: y. B; d' b8 p
/ J, g/ {/ @0 S& z& M' r
28.The French term used to describe the roundsman, or swing cook, is:
. L8 Z. k* ]) S. i2 Z法国术语,用来描述roundsman,或摇摆厨师是:; Z+ _7 {' k- q0 Y1 a2 O0 _
A:Tournant   图尔南2 B: h5 M- e+ O/ H+ v: g9 f( I
- w& x0 D! o- l% Y0 i
29.Another term for the wine steward is:
& D1 P! E5 y5 ~: W* w$ M葡萄酒侍酒师的另一个术语是:1 K; {9 ]6 Z% Q% q  |. I' Z6 i. v$ a
A: Sommelier 侍酒师
% d! W8 b' Q( f) V$ r& B; M" `# M+ e; l" \- \4 n# J4 q! G/ o
30.Molds, yeasts and fungi are examples of a:
! g5 |- X  k: F霉菌,酵母菌和真菌是一个神马例子' h  D' l$ b+ L5 C+ O
A:Biological hazard 生物危害
+ x/ O2 _! q: \8 G, L( l
5 g& o. p1 Y& O+ H: V; ?: p0 M. f2 v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  O* b* k& q' e) k: P# 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 T0 V' o& ?$ x1 }A:40° and 140°F (4–60°C)     4-60度2 d. P% i( ]7 y8 ^6 J
2 ~- H# g7 b4 L3 q' {0 Q2 v
32.All bacteria need the following for survival:  ^/ V. p/ [% H% [
所有细菌生存需要以下哪些内容:2 Z# a9 P+ R7 i0 I; B( i7 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# c& O4 e6 U' b/ \1 ^' c) x& N( E% Z9 U8 n4 a
33.Which of the following correctly represent critical control points in a HACCP system?9 P' `. J7 D: Y
以下哪项正确表示了HACCP体系的关键控制点?
( ^/ {3 ?+ g, z  W% e/ a/ iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( D# O2 o; B2 x( k! y8 x: _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" c& y0 r) z" ^7 s3 }1 H: @
$ l8 Y3 f- _+ P- t: M+ U34.Which of the following is not an example of a carbohydrate?
1 P0 W6 b: p, g4 B" d( |" ]4 ?下列哪一个不是碳水化合物的例子?
; ^$ R; N& g; i) @3 |& h4 iA:Essential nutrients 必需的营养物质" A( }, s, v8 l0 T( I

8 [$ u4 f) N! l  _35.The process by which a liquid fat is made solid is called:# T: @5 G" G" P+ }
液体脂肪做成固体这个过程叫什么
1 G, H" e  i  mA:Hydrogenation  氢化& o5 W& E  c5 ~0 z6 A- N. B
4 V+ ]$ e- K: A
36.Which of the following is not an example of a fat substitute?3 M2 k% a- _1 Q1 r7 v, n
下列哪项不是脂肪替代品的一个例子4 p. `3 \1 _/ C0 l3 x- l  o
A:Acesulfame K  安赛蜜K表# c$ V  W, z! h9 L. _

4 P) `% L" E9 r6 P% \" p37.Health Canada requires that a product labelled "fat free" contain:
( S: r: |1 l5 \8 U& a3 m$ W4 \+ V加拿大卫生部要求的产品标有“不含脂肪“包括:
$ ?: W4 Y# m, y; o: [* f. hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 X  X& i6 l! T# A
5 y9 ~& _, R. [, ~/ Y7 w9 d38.Which of the following is not a problem associated with converting recipes?
0 }: Y* D! Z6 f. t! ?下列哪项是不相关联的转换配方问题?0 M, l$ I. f8 ]+ K+ q
A:Unit cost 单位成本
. B/ {3 V) W. y% F! u4 {6 U- H4 V. I+ l: @* ?; ~) l1 A* D
39.The condition or cost of an item as it is purchased from the supplier is called:: N+ z# t! c/ C" \: a
从供应商采购的物品的品质或成本叫什么
1 G% m" R/ b$ X) p7 y: P6 MA:As-purchased cost 购买的费用
2 H; c+ b% I4 g, J. o
* a1 ?  M6 a, Q0 h40.The amount of stock necessary to cover operating needs between deliveries is known as:
( C1 \5 h: C% K+ v' {3 C7 Z在新货到来之前用于日常所求的必要库存量叫什么0 a; S; |! e! a$ S) `' a! f6 ?
A:Parstock 基本日常最低库存
4 c9 B$ |, Q5 Z+ G) j' \$ o4 ^2 A" i+ ~# s5 A# P: c" W
41.Which of the following abbreviations is used to describe the proper rotation of stock?) {( z1 l# @2 r2 b
下面那个缩写是用来表明正常库存流程?
* g2 Y# T5 c) v0 ~, [! W( IA:FIFO=FIRST IN FIRST OUT 先进先出6 V/ b0 N, \8 k- p+ Q& w

% S" S; \" @- W42.Which of the following knives is used to turn vegetables?
) p2 C; f4 D% v) q9 c9 g2 l  |3 k下面的那把刀是用来打开蔬菜吗?
  l& ~) j6 b! c7 ZA:Bird's beak knife   鸟嘴刀# o7 O* o# k8 Y& l: _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* o' V% t. Y/ U0 |+ [' J: r! Z
: {; B2 o& A1 f( ?  ?1 \4 ]) A  d
43.What is an instant-read thermometer best used for?
; w: w* R* K3 o- T7 D即时读温度计最好用于那方面?" l* w9 @6 k: A$ s9 K% Z3 D2 {
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 `3 s& U' J& g+ s& ]

+ I8 z, w$ i0 L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( i( J/ V" X; h- x, X下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 T: r6 t7 _$ E5 Q0 B  S0 w& lA:Cast iron 铸铁% L% I, y2 ^* T
3 ^& J) T: `" k+ G; w) [3 j0 m! F% D
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; W9 t* ~# ]' W
哪件装备下面有一个可移动的碗和一个S形叶片?0 F6 g* J* g$ M. S) J% c& }7 b
A:Food processor 食品加工机
: X0 B3 v7 ^( ^( w" A' ?0 U- Phttp://www.google.com.hk/search? ... iw=1263&bih=572! {$ {2 z5 w/ R' T5 B; R% m+ A

$ E/ \$ ^+ F" J# k- g# O7 S3 R46.Which of the following is not a rule for knife safety?" q: v& _+ u9 m7 t2 s# ]
下列哪项不是用刀的安全规则?
7 U/ z! [! _* P8 `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ a$ h+ j( k4 b1 D. u9 P. c$ r6 U. ^" [: d

! f# \1 T) C) c/ D, x3 _. I) S% M; u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 {, g6 S6 H. ]0 v1 i& {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% o0 C1 R, t# cA:RondellES ' A& b% Q# P2 E& t3 h0 e7 y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 _) e  G; O: T3 ~! f
# R' p+ t9 S3 r! X
48.Which of the following is a diced cut used to garnish soups?
2 i7 E1 V2 _/ m0 l0 T下列哪项是切成小方块用于汤的装饰?
  F, s6 M, p3 P! G9 BA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ S$ b* E9 ]% v! a' [# l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
9 I4 w9 \' A/ Q( B9 d$ Z9 e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!!——
$ R4 V4 w# B5 \7 r, l0 Q2 f) `( N3 VA:Gaufrette 0 c" Y% a! p. O2 B  O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: y7 X% S$ |* g8 w' V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& X, p: q/ s& \- {: C7 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) ^, D; R+ b: }, J! T
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! {$ o! t8 v: B/ m* G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)
/ ]: ~; _/ \5 r/ D% N( [A:Cilantro 胡荽叶 香菜" J4 L2 M! l4 [& ^; c2 A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) ~( J4 J! O7 Q, Q$ W7 o, ]
- S& @0 I+ C$ g60.Allspice is made from:
0 |7 x& k" V! k% v# z& t! c) D 多香果,  多香果香料是什么
1 c' e, W9 p" a& ~( h3 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ~: S* K8 _; v' m  Z, o* ]# k
A:A dried berry 干浆果: O5 J; ~0 ]: L5 k

! ]5 B) Q+ f/ u6 E61.Which of the following are used to make a sachet d'épices?
! `+ V# e8 y" |6 v  ~下列哪些是用来做香包德épices?
' o% L- d& L7 P: }$ ihttp://www.sachetcatering.com/# b) F( ?: E( s& K8 H, F2 f0 |8 T7 B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# S! M: Y8 |8 S4 Y/ F+ Z
; B+ z% ]& y) z* n6 n62.Which of the following condiments are not soy based?
8 [9 _' M* R9 k$ a4 ]; N( U1 `) j下列哪项不是酱油调味品的?* V+ ]" t7 c5 I% o# A& j& e# N
A:Wasabi 日本辣根3 D5 x4 M. X# Z# \2 K/ T1 V
) V$ t- i& L2 a3 b5 A
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 n4 L, W, m7 l4 ?$ \8 G8 u6 n- ~& 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:
: \8 Z# f- P$ {4 s, EA:Pasteurization  巴氏杀菌$ g! f$ V, r$ ~$ c' D
  N/ \' r: O+ p4 i( ?* D
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 P- T7 L2 D- J! P1 e; D% m( O3 J- r1 F下列哪个步骤是不是正确的蛋清搅打程序?
3 |, U' a) E( CA:Allow to rest before use. 允许休息后方可使用。
0 _# t" t. d$ S( Y! I: g9 m! Y, J* z) r( i- O3 b" y
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ D4 @; E4 q, f8 g0 h' ~/ n
A:56g and 63g 56克和63克
6 C2 z) A4 Q+ |4 Q1 q- j+ F2 B/ J! i# ]. a5 z
66.Evaporated milk is a concentrated milk that is produced by removing3 G& g, [% w' x, x, I
炼乳是一种浓缩牛奶 是去除什么做的+ u! b  N2 y; S7 y% ~) d# A
A:60% of the water 60%的水& l  T% U2 Y* w

+ ^, Q# \9 t! k- h: o0 I67.A method of cooking that transfers heat through a liquid or gas is:0 b2 O2 ?6 S" [4 V7 c
一种烹饪方法,通过转移液体或气体是:
  l) U4 S6 N5 s6 gA:Convection 对流  u' E, \- \8 K+ Z
2 |1 X: r5 k& }/ F6 Y! R2 h; K3 n
68.The cooking of starches is known as  烹调的淀粉被称为
* H$ X, m- o9 o, f3 C: yA:Gelatinization 糊化( h& N; W7 U9 C1 n

- A/ K. i3 o3 `9 ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; n9 P" u. ?, b6 j1 vA:Braising 烤" p; P1 J# _" _* N

; @) ~7 r$ ~/ ^8 I2 K" a  U% s3 S70.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:5 r+ b: v: V5 r& B2 S" o  G
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 z+ o& F" q# [
' g" P! M7 q6 u
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
/ \  o" z- i& JA:Fumet 原汁
( s4 ^6 t0 e, g- }5 p8 R3 c4 A* J9 U& h0 X& @: N( |2 K, r; @4 H
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  @' L: G5 |) x! h5 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( A/ C, X9 G' g; o& G
+ n( @5 h4 ^; ~3 k
73.Which of the following is a principle not used in stock making?
2 U/ m4 n5 s; J7 @& d7 i下列哪一项不是用于制造高汤(低汤)的原则?
9 t( x9 M& `% C8 B& {4 b$ u6 Z/ aA:Start the stock in hot water.开始在热水中操作& s' J) H; b. A% |7 Q
9 p: y9 e0 k2 W' N9 I* J2 m: F, s' }
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' f& K% @# `* b
A:Remouillage 法语熬汤) B2 d. K* |7 e
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