埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9942|回复: 9

[交通机票] 在亚省做厨师还没有移民成功的进

[复制链接]
鲜花(33) 鸡蛋(0)
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。
+ ~/ i) v9 u" c- ^. ~! s2 w" _4 |+ M- \
7 a- L$ `" v( }) G* j. C  k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。! m6 {$ S* ^+ g, n6 B) |
另外,我还会找一些资料方便大家学习。
鲜花(2) 鸡蛋(0)
发表于 2011-4-14 18:39 | 显示全部楼层
鲜花(2) 鸡蛋(0)
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
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
% P; `. _4 U- B, N; b6 _3 z; v; \1.Which of the following methods should be used to determine doneness in a New York steak?
6 s* K. o( m1 j3 F! V) H9 l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)
7 P7 C  `1 c" B% q. \# _A: pressure touch. 压力触摸0 S& k+ l% G1 Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 S5 l) V; j1 p9 Z! t/ S6 Q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% ?& o9 [6 `2 C' l( e. H
A: acid  食用酸8 n* q4 B! I9 E! p) W8 d
3.Vegetables are major sources of which of the following nutrients?
$ Z. a. X* ~( `* l1 e4 _1 O蔬菜中包含的主要营养有哪些# W, M% H1 Z( C% U' @: r& G
A:vitamins and minerals. 维生素和矿物质。* [2 N8 p! v" u. t
4.Cauliflower is commonly served with7 ^8 Q& Y3 e% A' g/ ?7 D+ E
花椰菜(菜花)最常见和那种酱汁搭配
6 j; ?! t8 n& o0 _1 {& J- g# {A:Mornay sauce. 奶油蛋黄沙司
$ E2 k/ T/ W& G5.Which combinations of products are found in pie dough?9 M" c& V- r! Q4 u8 D2 U8 Z/ ~+ Q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 f  Z4 q2 ]% T) C+ uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。# G) B- ]) y( I) f2 o, l$ Q$ ?
6The French term for mussels is 法国语青口(海红)叫什么
5 z! q6 T$ k1 G- D# VA:moules.法语青口,海红
5 a! ]" O$ X4 Y& X+ }$ L7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 W/ B) S0 R' D! P. t1 |A:faintly fishy. 稍微有点似鱼味- D$ z# e* \6 r: g+ _+ L
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 z: j1 ?( v; Y; v
A:2 days. 2天
9 w3 j9 k/ o5 B6 m& [: t& @$ }* n, S9.What are the principle ingredients in ratatouille? # q* R. c; _) X2 C
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 T. ], c8 W. l- U( J5 AA:Zucchini, eggplant, green peppers, onions and tomatoes/ u0 U7 Z) @5 a, d* ~2 I6 y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 \6 ~0 v7 h- \! _& `/ z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 ^2 W  U& A8 t! Y2 s
A:cook food in quantities that will be used up within 20 to 30 minutes.  Y' W5 U. w6 t
大批量烹煮食物要在20到30分钟内/ @6 t) r% v1 T) F7 W$ H
11.What person has the authority to issue a Health Permit?% l" a, t& {7 }* D# l- r+ K
谁有资格颁发健康证(卫生证)。+ ~9 b% c, y5 L  w% S5 r( M
A:Medical Health Officer.# f! ]4 }1 O3 m
医疗卫生官员。
9 F4 k$ i8 L  d7 p7 {& |$ g# f12.For what period of time is the health permit valid?9 P( k! I4 c, s6 X& G. F# O
健康证的有效时间是多久?
8 W, W; t' z+ `5 g" X* NA:12 months.12个月& |( s# ^" r7 K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air/ l& ^5 n0 Z- R3 [* c( V
在食物和饮料准备区,通风系统换气的标准时什么
( V7 {" K" F: ^1 G. P) o) \A:08 times each hour. 每小时8次
0 }+ M# c$ }: G$ @4 D14。The minimum temperature for manual dishwashing in the wash sink is
; i) O- Y1 S5 j' P手工洗碗,洗碗池的水温最低多少度?
* `# M2 ^2 f% @6 q& c+ ^A:110 degrees F (43 degrees C). 43度
3 C6 I! ^3 Q7 V" h) u* n4 K15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 b, w( }4 m  n/ Z6 \8 j- x用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 }( b) S0 ]7 O2 `' [5 S) E
A:180 degrees F (82 degrees C).  82度# B2 P3 A4 o8 _4 l9 |6 B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ A2 Y) z& j* E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 T. h) O$ P$ D1 l/ v; j9 d
A:en papillote.  法语自己理解
3 t, Y7 l, G- w, {# @3 M) a17。Wing or Club is considered a3 f. q) ~8 O" t' e* n8 o
翼和CLUB 被看做是一种...% E  @3 |5 Z5 \+ q$ d
A:Bone- In Cut     带骨切! D( e" r% h/ ^/ n* l  M3 k
18。New York is considered a   纽约牛扒被看做是一种
5 S  E1 L$ c4 I. \A:Boneless Cut     无骨切! z1 M9 B; n3 |* `
19.In general, a court bouillon for freshwater fish will contain
+ x4 O+ W  J; g* n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 L3 r( @0 s! c; }, s1 e+ WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 |# D8 X; y; D+ ~和做海水鱼同样数量的调味料和香料- h0 o& B1 \7 `4 d5 _
20.Anise is very similar in flavor and appearance to
2 z! i6 T" m4 c. B$ J. X; R八角和下面的那种原料有相同的味道4 Y  s( ^4 Y0 \
A:fennel  茴香
0 e, B* S* |4 N7 W( i2 V( w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) z+ N+ P# F! B" p1 _4 ^; j下面那种原料更像大葱且有平面的叶子
0 k. G2 b; C7 E: l, aA LEEKS  似蒜葱 (这边人叫京葱)
7 v& t8 D5 v1 `. |$ f9 I22.Which of the following cutting shapes refers to a small dice
4 J0 ^1 J3 F6 e. b- g6 A4 m下面那种刀切形状指的是很小的粒(末)
0 s" M* e0 a4 `! \# y( U! FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 b, {5 H* B0 D, H/ x  b1 s) O23.Oil is added to the water for boiling pasta in order to5 s1 x8 ?. w3 @  g: ~
向煮沸的pasta (意大利空心粉 )中加油是为了0 \& |' Q+ J7 ?, v
A:prevent the pasta from sticking and to minimize foaming action.  j/ W: P* ]  U+ ^5 v' O+ W
防止面条黏合并降低发泡。( k. s) u; m5 w/ D
24.Which pasta dish features pine nuts and basil?
6 \! o: M' N3 s" B7 M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; e2 @2 V* v5 P: I; C! Q! zA:Pesto.一种绿色的意大利面酱 & B: K. t4 r5 m! X
http://www.tianya.cn/techforum/content/96/563836.shtml9 b3 Z$ W. L- X, N2 ]" O: h2 W

8 o: f( L8 ?5 N3 w2 V" E& Y' f) E0 G25.Which of the following is a spring vegetable similar to spinach?5 `- E+ h1 j& Y# _
下列哪项是一个春天的蔬菜类似于菠菜?4 V) g1 Q, l* l/ x0 D% z
A:Sorrel. 酢浆草。1 H4 e- n3 `7 Q# O7 T
http://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
鲜花(33) 鸡蛋(0)
 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
鲜花(33) 鸡蛋(0)
 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:
2 _6 }) U; n: E; u# n& f- {8 }哪位厨师最早带来高水准浮夸的美食
3 W/ n4 y/ B. kAAntonin Carême 人名 安东尼·卡罗美
5 }4 n2 ?( g1 Z6 n. e( R+ n5 j- f! i! H9 M
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  y1 M5 P& M4 r& 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 。
+ u  [6 \8 j7 ?# X: \8 d- FA:Cast-iron stoves         壁炉
( }( }  c$ D- r0 X: d5 H  ghttp://www.usstove.com/products.php?id=6
# [/ H; s8 E& Y) ~+ A9 w& F" c4 @) y# Z" n. g9 e- s/ `
28.The French term used to describe the roundsman, or swing cook, is:
% O! _+ h$ d/ s2 H3 F; r法国术语,用来描述roundsman,或摇摆厨师是:
1 E& z" l% h' I; {, ?$ u6 GA:Tournant   图尔南
" ]1 K+ ?  C! P0 R" H. b4 D. u2 g, S9 ]  A8 ^+ t2 P4 Z
29.Another term for the wine steward is:
$ k0 g  {6 j) _* ]' [" d' ~葡萄酒侍酒师的另一个术语是:8 D! s# x7 r& Y+ k5 z! v- P! d) y
A: Sommelier 侍酒师
1 M5 @" T3 Z2 n$ S, l5 L4 }& }: |
0 w6 h7 p. X- {$ M  k( J30.Molds, yeasts and fungi are examples of a:
$ q. p' X' Q0 J; x# g- b霉菌,酵母菌和真菌是一个神马例子: z* s6 k8 A3 x8 ~9 i2 m% l
A:Biological hazard 生物危害
5 P! K7 ?, r. c) k5 ^/ `1 I; r8 o
% B: j, f# E8 Z3 w& P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ q6 b; n  `9 E1 u6 M- t8 p7 P
根据加拿大食品检验局,食品的危险温度区在多少之间:3 a6 A0 ~$ m! v' I! S
A:40° and 140°F (4–60°C)     4-60度
% v/ e% {, U8 |# _% j7 R2 X, {: i4 z6 d# W1 |) R# e8 {. S
32.All bacteria need the following for survival:
5 k2 g( [4 q) Y4 g. c2 B8 _所有细菌生存需要以下哪些内容:
3 c# T& F! D9 c4 a! W# c6 sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 R6 m$ w5 \& w1 ?, P2 D# G
+ R) o$ b  ~! f( u& `$ g33.Which of the following correctly represent critical control points in a HACCP system?
  Z) O2 [# d+ }" D' I' J以下哪项正确表示了HACCP体系的关键控制点?
" G4 j6 K- X$ n4 D5 mA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ M; h7 J* O. y/ x  L食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 U& E7 F' ~  F
2 S1 N- c1 w4 E% M0 X
34.Which of the following is not an example of a carbohydrate?
& L/ N% l  w5 @0 A: m, t& l下列哪一个不是碳水化合物的例子?
5 J6 i4 O) [8 l% T7 rA:Essential nutrients 必需的营养物质  Z7 D% P; o- E: X9 [8 C: a
: i6 a; j' k4 m" K& a+ I
35.The process by which a liquid fat is made solid is called:
2 L( j3 G( k  h9 n: e9 T& b1 Z8 z液体脂肪做成固体这个过程叫什么
; z% G+ i) \& A3 K& @3 l4 \5 GA:Hydrogenation  氢化
# T0 B( B9 t2 @- i% V4 W
/ d. ]) t; y/ H1 I2 A36.Which of the following is not an example of a fat substitute?2 q; }* d, N% d! q7 _, x. t
下列哪项不是脂肪替代品的一个例子- a# B5 ~# w- }0 q/ }' l  a; C1 Q
A:Acesulfame K  安赛蜜K表
/ g  c& _9 H  ?, O6 [" f! I4 R. ]8 y! N; M' }7 A5 b9 f
37.Health Canada requires that a product labelled "fat free" contain:
3 C$ [6 l2 ~0 f6 G* G% h加拿大卫生部要求的产品标有“不含脂肪“包括:0 x3 i0 i" q8 N+ V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; l5 y& }- k% }5 a, ]8 `' @+ I( [% ^
4 F6 h7 J+ J1 D& i
38.Which of the following is not a problem associated with converting recipes?
: }: M5 h, B& N6 B  G2 o下列哪项是不相关联的转换配方问题?
  |# J& a6 A+ c* i6 f) uA:Unit cost 单位成本9 I1 v# Q3 M1 y- A! k+ i2 t5 c1 d% J1 {$ W
# K" }: w) R! c
39.The condition or cost of an item as it is purchased from the supplier is called:
% k4 M% }( O, {$ e从供应商采购的物品的品质或成本叫什么
; m8 h: L( C: Y* \A:As-purchased cost 购买的费用
- D. J% D2 n7 {, P/ b7 T3 r( D6 v" ]$ P4 W4 Q9 d7 Y  w8 T1 x
40.The amount of stock necessary to cover operating needs between deliveries is known as:; i/ y0 }2 t. T: T  [$ }
在新货到来之前用于日常所求的必要库存量叫什么
9 L! s/ m( e& k- _9 L" A% sA:Parstock 基本日常最低库存2 ^( K( G* \9 R, q. H% O* W

8 Y; `7 f7 a8 A) T41.Which of the following abbreviations is used to describe the proper rotation of stock?% j5 z$ c; C/ s4 h
下面那个缩写是用来表明正常库存流程?3 r8 b0 e/ Q/ V' V2 {+ M
A:FIFO=FIRST IN FIRST OUT 先进先出' C. u) l* F3 N2 o

( ^; @$ _3 l& Y9 F42.Which of the following knives is used to turn vegetables?& e; L6 u: f6 B7 X* w
下面的那把刀是用来打开蔬菜吗?
% m# |3 Q, W% A+ F3 S  R( yA:Bird's beak knife   鸟嘴刀5 M4 h2 Y" K! f0 ]1 H" ?3 o2 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% l; n9 G- P$ o/ h* {8 V8 I0 r+ u
* Y) g6 }: r: h0 n+ _* O5 B43.What is an instant-read thermometer best used for?6 J4 t6 `: T. c( a7 j* v3 l
即时读温度计最好用于那方面?( |/ J& ]; ^- E7 p5 L2 S+ `0 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 ?" V5 Y# U- t5 [3 s: A
) _3 l! g' ?/ [7 T+ ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 }0 @) @  ^6 f3 u$ o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 q0 f# @& }: x" H8 Z: GA:Cast iron 铸铁
9 [; t; V, E% |. J( j" X
: y/ T1 {5 L! U: i+ \1 {! r3 R# {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 [( w. g& S+ i6 [0 u6 p- R9 z
哪件装备下面有一个可移动的碗和一个S形叶片?
. t: R0 \0 Y8 q( s" d8 `. KA:Food processor 食品加工机% A# D; b+ n5 d& \; d
http://www.google.com.hk/search? ... iw=1263&bih=572- c, }0 b( L2 u1 ^

) b( R8 _7 f* }' o46.Which of the following is not a rule for knife safety?2 N- D( L5 B2 {  S; e
下列哪项不是用刀的安全规则?& q; V$ `7 K7 [. Q, p" f4 H4 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* Y, l$ q7 L( ?( b9 d

- E$ n# T- T* t9 a0 B, {" J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 Z" q. f) P" S! w7 ^: v) I7 B% w6 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: ?5 ^/ k# A& v8 L# W
A:RondellES ! `9 n: b: i+ K- Z( P2 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( M2 d! v3 ^5 N5 a  g9 e

4 D+ `5 @; ]- u48.Which of the following is a diced cut used to garnish soups?
' W7 P6 K: v% u6 o. h+ o9 d/ m. O+ ~下列哪项是切成小方块用于汤的装饰?: Q0 s/ ]$ i7 u4 M
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; h* n( j" E% d5 f
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' u' |9 i' L% `" }  ?/ q7 z9 z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!!——1 i3 X5 E1 ^. Q* k% b
A:Gaufrette ( ^' |8 X, q) M+ d3 V, s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# u/ `" |7 Y! s/ g) ~
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: u5 P! `: M' K; R( Q' o5 q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* Q; P1 \( _; j1 q

" o1 d: h9 ?: v# Q9 w7 d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: Y3 s: c9 T- o5 ?
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)
# |: b1 r: k: y7 X1 d& x; O2 dA:Cilantro 胡荽叶 香菜
0 F7 |/ w8 M5 U) D1 n1 r" ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 B  _$ @9 S& _2 B" p
) K4 {) w, u# T
60.Allspice is made from:* o" F+ J9 l' A" f, w( q- f
多香果,  多香果香料是什么! J0 c) [* a# A% m7 `2 V+ W
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% d. z& d& A6 qA:A dried berry 干浆果
( ?- z5 r, ?9 ~4 o! u: n1 J! `; E* F, d" h' k4 ^
61.Which of the following are used to make a sachet d'épices?
6 s2 [7 C) V; M9 f下列哪些是用来做香包德épices?
( M5 E. w% S5 Z5 ~4 Bhttp://www.sachetcatering.com/
+ t- z/ R/ ~% S+ N9 JA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 [) o1 P8 n* Z; z/ h
+ a4 c) R/ Q$ o$ ]! S- t9 M2 J5 W! {62.Which of the following condiments are not soy based?
0 l3 N: o$ t, h, D下列哪项不是酱油调味品的?+ Z$ T/ P$ Y) R& l; P
A:Wasabi 日本辣根% T- X. m% C, E$ ]- L3 [9 ^

4 u$ z& J0 s8 [/ G- x8 v# G' f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, Z% F+ m3 M! c1 O  D: K: n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:9 K6 X0 v. V) o0 S
A:Pasteurization  巴氏杀菌
' |9 ~0 \. g5 x) q0 t
8 o; p8 E! S( A& n) ]  `# h64.Which of the following steps is not the correct procedure for whipping egg whites?
, @) `& ~  G1 |% \下列哪个步骤是不是正确的蛋清搅打程序?+ k) H9 n% Q" w  Z9 h
A:Allow to rest before use. 允许休息后方可使用。( s- `. x, x1 X  \$ L( h

8 A$ F! h2 `1 T65.The weight of a large egg is between:一个大鸡蛋重量介于:+ g; E& K$ N/ o& n, T" P3 o
A:56g and 63g 56克和63克* q7 d5 w3 L) }9 j* ]! k3 q
- e. G& C1 }" |; ?. d/ k+ m
66.Evaporated milk is a concentrated milk that is produced by removing
& U, p$ j8 Y0 o4 N炼乳是一种浓缩牛奶 是去除什么做的
% l' W/ |6 A2 J) AA:60% of the water 60%的水
7 f% m7 e9 k! X7 P& H0 y) z/ n' ^. l* B/ w3 l# _
67.A method of cooking that transfers heat through a liquid or gas is:) g, ?3 y, a. b1 Y* u
一种烹饪方法,通过转移液体或气体是:
9 P6 n- S# ]/ q! N2 x3 ]: z4 ?2 D- ZA:Convection 对流
, F4 g% T8 D6 d* S# N  g' t, `& i! v$ A5 G3 o
68.The cooking of starches is known as  烹调的淀粉被称为# e8 s0 Y' Y( }$ y
A:Gelatinization 糊化+ C$ ]& |9 W3 w! t
& T* \  B; w* i
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 Q% m! ~, X, K4 Q1 g; Z
A:Braising 烤  V/ O# ?2 b- ?: z
2 N4 x+ x1 v6 H" F" h
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:
' }( b. P- {3 T5 z0 k' QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理  p" C3 f' r4 j* ^0 E+ @: J
* s$ k3 ^; t; a9 D4 H
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! \0 m5 ?3 R7 n& b2 q6 e* e
A:Fumet 原汁+ p' q/ F* d' x7 z8 X

( M* Q7 G! P4 l0 G1 q72.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# g* [$ ^) r3 }) |, o; {% ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ k, I( X4 b8 W! c; }* v1 ^

2 D: I% {) E4 ?/ ^73.Which of the following is a principle not used in stock making?, Y  E2 Z" t. p! k6 w
下列哪一项不是用于制造高汤(低汤)的原则?3 k- g# S/ V; t6 d9 m
A:Start the stock in hot water.开始在热水中操作
: s1 B+ b+ n* P3 C
# z6 L+ P: U; c74.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2 b8 z3 x' O7 s- R4 t" o& v
A:Remouillage 法语熬汤$ D7 |5 F0 x3 _5 a
http://www.haibao.cn/blog/post/176242.htm
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
鲜花(0) 鸡蛋(0)
发表于 2011-4-17 09:41 | 显示全部楼层
加油!
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
内容顶上去
您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系我们|小黑屋|手机版|Archiver|埃德蒙顿中文网

GMT-7, 2026-6-7 16:37 , Processed in 0.150030 second(s), 17 queries , Gzip On, APC On.

Powered by Discuz! X3.4

Copyright © 2001-2021, Tencent Cloud.

快速回复 返回顶部 返回列表