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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。" d8 G! Q" @  _$ ~, g
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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。0 }5 c0 B) n5 f7 |4 e+ @
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
理袁律师事务所
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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
2 i" S, y9 K" s- u: L- b1 h6 u4 Y1.Which of the following methods should be used to determine doneness in a New York steak?
/ d2 O4 U- J' S+ l4 i6 k# u) i& I- G: s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)2 u. W! @) B2 E/ M- m$ j* Z& F* v
A: pressure touch. 压力触摸$ Z; E! ]3 h6 l1 \" B4 m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. ^3 y. X$ z) D
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
# h6 f( K/ `5 q. G2 M( _6 bA: acid  食用酸
9 G+ J/ b: a/ d/ @9 J. N. Y6 k3.Vegetables are major sources of which of the following nutrients?
3 N. O7 J4 a; [: a9 }9 t# D蔬菜中包含的主要营养有哪些
* V9 a0 ~0 T) x3 M0 E( h- o8 K7 Y2 UA:vitamins and minerals. 维生素和矿物质。
- n% g3 X: W2 ?( b6 Q4 B* X4 K4.Cauliflower is commonly served with! _# u1 Z5 E  A5 ~$ z
花椰菜(菜花)最常见和那种酱汁搭配% h6 U7 }! c5 q
A:Mornay sauce. 奶油蛋黄沙司2 k, g( h! y" F7 M- C& D
5.Which combinations of products are found in pie dough?: G* k# O6 L% [, h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 I" o/ Z' |9 c0 o1 t* x( FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  M- }9 k* o# J: U. T! H8 b3 {7 i6The French term for mussels is 法国语青口(海红)叫什么
2 G3 X& h8 z" s9 u9 rA:moules.法语青口,海红8 J& i8 l% b" A2 f8 t4 Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 u8 {. A0 U/ Z) ^0 T4 q7 U- }
A:faintly fishy. 稍微有点似鱼味
6 y# n1 ]# Z7 f" b3 T' E4 i. W: }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 g2 z8 _6 I9 ~7 OA:2 days. 2天
' r- Q" `( ?: U9.What are the principle ingredients in ratatouille? 2 u& C2 X1 r2 v) y8 B# _& Q+ j
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 `6 X! j! g2 I( s: O% n& Q; {
A:Zucchini, eggplant, green peppers, onions and tomatoes
. V2 c! V, `, y$ u0 S; t西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 B9 C0 u! \; [' S0 a
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% H( X" A! v' D1 [
A:cook food in quantities that will be used up within 20 to 30 minutes.
# O1 _) T0 C. K  T- Q2 W6 Q; k大批量烹煮食物要在20到30分钟内
" h. u  f2 P) j$ N- e0 }11.What person has the authority to issue a Health Permit?
7 y$ _( G$ X( d. z9 q3 T谁有资格颁发健康证(卫生证)。
4 M2 C! }; g. S- ]; |7 Y( w: fA:Medical Health Officer.
8 t; B6 Z4 q: U1 _& s* ]) i医疗卫生官员。
0 L; V' I3 H% s7 \12.For what period of time is the health permit valid?: G9 W( P' d( u
健康证的有效时间是多久?
$ V1 P  J/ S1 i9 H" d7 FA:12 months.12个月
: w' k; V. V6 b! m* x13.In the area where food and drink is prepared, the ventilation system must be able to change the air) l, S  O! E3 x/ U$ _: Q2 p- F8 p
在食物和饮料准备区,通风系统换气的标准时什么
: l8 H2 s$ Z% @1 E6 }4 dA:08 times each hour. 每小时8次3 [! ?* s8 _* {
14。The minimum temperature for manual dishwashing in the wash sink is) ~+ v: k2 _8 T
手工洗碗,洗碗池的水温最低多少度?+ k, X' [, ?* t1 N2 I4 _* t. T
A:110 degrees F (43 degrees C). 43度
. Y# B7 Q" y9 v( r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( |* H" m- d: m5 k- s7 f# A4 F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 ]% h- t, Q* G. r" C, ?& P
A:180 degrees F (82 degrees C).  82度: T$ w, D" R; C# B7 K" {
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% `: v* p1 Q, ]) f5 c5 V% D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  V6 ~9 h' N0 D; V# n; L% n6 OA:en papillote.  法语自己理解
) g) N* X/ _3 k) w17。Wing or Club is considered a/ v2 G, H$ C! J: ^  N& ^2 {5 a* _
翼和CLUB 被看做是一种...
  A, C9 ^  B9 _5 LA:Bone- In Cut     带骨切
0 k4 W* ~# ^; m& i9 ]- R; w18。New York is considered a   纽约牛扒被看做是一种
/ i+ N% K9 W8 N6 ]2 g# z: qA:Boneless Cut     无骨切& I5 p# C$ c/ q0 i) [6 }7 i
19.In general, a court bouillon for freshwater fish will contain7 q, ~  M; T5 ]% t1 c0 b* a, `% p7 ~
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
+ G& ~. x9 p3 m0 H2 G6 v/ r& `3 T0 JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: i8 S6 m( |# k* \- l/ Z
和做海水鱼同样数量的调味料和香料$ b% J6 m2 S0 q# T: b
20.Anise is very similar in flavor and appearance to
% ?, T8 F  W& I1 x八角和下面的那种原料有相同的味道% @+ \: I2 G7 [7 _% E. l$ ~
A:fennel  茴香& u( I+ f0 D  J4 F2 a5 g9 f& R$ K1 M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves2 y# q) u" e! h$ m
下面那种原料更像大葱且有平面的叶子
- O2 S; q* g8 |; cA LEEKS  似蒜葱 (这边人叫京葱)
0 P1 a7 A# {1 T0 Z# Y8 i9 v7 K0 |- l22.Which of the following cutting shapes refers to a small dice
: g5 m7 M1 b& H& t0 }! y: u下面那种刀切形状指的是很小的粒(末)* m2 G* b) j8 n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ \( m6 m% V' |23.Oil is added to the water for boiling pasta in order to
6 v1 a  T4 P3 `" m9 s0 Z向煮沸的pasta (意大利空心粉 )中加油是为了
  }& S0 M6 n, ]* YA:prevent the pasta from sticking and to minimize foaming action.
7 d) Y+ H- x: h0 a. R防止面条黏合并降低发泡。! {" i; }* `, W( A5 ~/ C7 j
24.Which pasta dish features pine nuts and basil?
. ?/ c( e- M( I( t8 _$ Q4 C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
1 |# u; ]$ t7 r" jA:Pesto.一种绿色的意大利面酱
1 g) {2 w! U2 L6 Y5 khttp://www.tianya.cn/techforum/content/96/563836.shtml0 h! r3 Y  ]2 |; J) R7 I0 d# ?7 }
" B8 \: ?4 p( n3 F' v9 `) z% i
25.Which of the following is a spring vegetable similar to spinach?2 x! _1 |6 H8 E7 t8 {
下列哪项是一个春天的蔬菜类似于菠菜?
6 t+ f* G& L; q; `; F$ PA:Sorrel. 酢浆草。8 b  o) k2 v# p
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?
大型搬家
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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:
& Q  U8 i% |- q& N  a- {哪位厨师最早带来高水准浮夸的美食6 M/ |0 q) S. O  v  P
AAntonin Carême 人名 安东尼·卡罗美
1 l, P& j- a0 b! X/ H4 |/ `6 B% X
9 ]9 S' S1 ?7 C9 D2 `% q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: m; _: k2 k! q; f- s8 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 \8 W. }% v& }; k2 e0 @/ A; @
A:Cast-iron stoves         壁炉
/ O# c9 R$ [  O7 N& V( Q  j& mhttp://www.usstove.com/products.php?id=60 v) D# `0 r* q8 J' \9 Z' B7 S: O' p

5 A$ d4 N( V# J! G28.The French term used to describe the roundsman, or swing cook, is:
" ^3 \) Z8 E2 [  r法国术语,用来描述roundsman,或摇摆厨师是:
8 m0 x9 G9 n- L7 M* y! |8 X. XA:Tournant   图尔南
1 M0 z% E9 e  _, I* o, Y  |' ]: G0 _  A; o' b1 O
29.Another term for the wine steward is:
6 K9 L" q/ X2 s葡萄酒侍酒师的另一个术语是:
" n! z* ?9 d0 ^+ d9 aA: Sommelier 侍酒师! |) y6 S; w: f! ^3 u' {- n

2 V" p: L' G4 G$ @* U30.Molds, yeasts and fungi are examples of a:; O. l/ a' E; k8 ^% {
霉菌,酵母菌和真菌是一个神马例子* O5 E) ^6 C2 \  l
A:Biological hazard 生物危害+ B7 j! F% W+ L$ k$ O( C' j

# N! ?: W' W, Y( B) e9 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. d1 Z2 C7 p, n* x+ ~
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ h  Q( P8 X% w, U- b( _A:40° and 140°F (4–60°C)     4-60度, ^! {; M# G* ?$ [, V1 @: \

$ G4 `: `( N* T3 e" b4 i. `32.All bacteria need the following for survival:
* ]9 W9 s# l, U# G# @" H1 ^! e所有细菌生存需要以下哪些内容:
) ]; V, J% C9 a- t0 }A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
2 V* m1 D' z' U# `+ ?& n7 e
# E3 L3 g& y$ v- w- a33.Which of the following correctly represent critical control points in a HACCP system?
+ x, d0 y0 y! E4 p4 L9 }" K以下哪项正确表示了HACCP体系的关键控制点?
5 v- N; _( \& }; x. j; eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; S$ b- [8 P+ U9 d: `$ {
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ i6 ~3 F. `- N, J6 E3 W& m2 w0 c' P, T) U% x8 Z! o
34.Which of the following is not an example of a carbohydrate?
2 @+ R9 J9 R; G下列哪一个不是碳水化合物的例子?
# e9 y+ }) \  F4 DA:Essential nutrients 必需的营养物质
$ s) m4 x5 q! X1 h0 M( ]2 L) ^/ S( f0 _3 U
35.The process by which a liquid fat is made solid is called:
- _, Y+ W' \% O5 v, C液体脂肪做成固体这个过程叫什么
5 ?' m" \: a3 O) TA:Hydrogenation  氢化
; W8 N5 E; ^/ h: Y$ g% }9 l0 r2 J- V0 V1 X
36.Which of the following is not an example of a fat substitute?6 }7 Q/ u# x1 ?7 a
下列哪项不是脂肪替代品的一个例子
+ B8 m  N! R1 }A:Acesulfame K  安赛蜜K表; E5 I% a8 Q) O5 C
/ l( q7 ^, c% M! g; z8 h; s+ s! j
37.Health Canada requires that a product labelled "fat free" contain:' A$ Q0 ?& W: ~! e8 I# n
加拿大卫生部要求的产品标有“不含脂肪“包括:/ i$ e! ~# W; @! k$ q5 n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: w# U+ M# Q. e9 ~  ?8 x& e  d  J) D" z( v9 w9 q  N
38.Which of the following is not a problem associated with converting recipes?$ U5 y3 y5 e0 z+ O% q
下列哪项是不相关联的转换配方问题?
" q6 m* ?' a  g! ~; bA:Unit cost 单位成本" j) u$ F6 ~; g$ N
6 }$ W: V1 b* ]. Q8 J4 b
39.The condition or cost of an item as it is purchased from the supplier is called:
7 A& d& [- Z; q* V( v. }从供应商采购的物品的品质或成本叫什么" F3 f' e6 l. l9 l0 a! ~
A:As-purchased cost 购买的费用
9 X* u. \- K& I% b4 H4 p5 ]4 r  j5 l  z; v
40.The amount of stock necessary to cover operating needs between deliveries is known as:) O' `9 s3 H9 R  o7 F- A9 N5 X6 U
在新货到来之前用于日常所求的必要库存量叫什么& d, t+ p+ _. t* ^: Y1 A+ a
A:Parstock 基本日常最低库存
# c1 l5 k) F9 z6 r$ b; t' s) G# R' t: v2 a: K: Z, e$ W. F
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' t+ G2 W; m1 i- a下面那个缩写是用来表明正常库存流程?
1 r. W( [3 @  d# x( @) q$ a" f7 H' xA:FIFO=FIRST IN FIRST OUT 先进先出) y: f; W' i" c4 S1 F% x4 x

2 d8 [' R6 J! y. [: O$ q' ]42.Which of the following knives is used to turn vegetables?4 Z; ?5 m  r: [1 t* F8 Q
下面的那把刀是用来打开蔬菜吗?) o& ]) {1 f7 Y1 E4 \1 t
A:Bird's beak knife   鸟嘴刀, h! N# Q6 Y- p- u) }- C' F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) g$ M3 d2 i1 z3 K
+ H$ [% n1 V- @3 z- h( o1 e& b
43.What is an instant-read thermometer best used for?. b/ X1 ?2 N3 g9 d
即时读温度计最好用于那方面?2 o: [6 \% e' g: U5 ]9 P6 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 S" _! O& C4 {$ R% G

  }" g! E8 y' ^1 h/ h" o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 u) o$ B' i/ f( s5 R' d$ A6 B; K5 r下列哪些金属材料受热均匀,通常用在铁板而且非常重- O! O0 v. ]: f4 q0 X9 k) d
A:Cast iron 铸铁4 X& U6 V. V7 w4 l3 d4 e7 p5 c/ m

) R3 J4 k; ]; X# n0 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; x% ]0 f& ]% ?" T哪件装备下面有一个可移动的碗和一个S形叶片?
8 p2 m) Z+ u. Z+ }4 bA:Food processor 食品加工机
4 n4 G7 N: k: f/ z4 K( Z2 mhttp://www.google.com.hk/search? ... iw=1263&bih=572
6 S0 h: k+ m7 Y% j# S: q
9 s, f9 {9 K2 O* \; i& A5 p: ^46.Which of the following is not a rule for knife safety?+ }$ i7 S+ L5 d/ a9 e' j$ A
下列哪项不是用刀的安全规则?0 \- g3 P6 Z4 c1 w! r/ B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 m7 U, E7 g9 H# F

( D# ~5 b6 _6 H1 F- H$ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: z7 z# h/ r; u/ n" W% u; d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 w6 _1 R, |$ r+ \4 sA:RondellES
2 z$ }/ s& r1 d1 s2 z3 dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 R2 Z2 ?3 ^6 J5 R# z
/ S6 V8 A3 ]7 S2 y; V7 [$ L  ^
48.Which of the following is a diced cut used to garnish soups?
5 h0 o' u: ?, }- j下列哪项是切成小方块用于汤的装饰?5 Q8 t' Z, `/ j& k$ ~, r" g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 w$ H7 X9 M4 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) F+ ^4 D  x* ~$ L6 ~
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!!——
- A/ x, z7 n' ]2 B  CA:Gaufrette % h1 {, H: b1 v% u3 n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 T& Q, I0 J! @8 Q9 V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- T& x/ }' D* T8 O# d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# N( g0 s; F' H% w$ a+ t
0 b3 B5 M. i6 S4 c. H2 a+ n% K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 c7 O7 W$ j' ~* L. w' m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)
( v3 o& {0 |3 P: H% \! TA:Cilantro 胡荽叶 香菜
9 Q5 h4 T2 L/ w1 Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& L" _" O7 F8 u$ V! F* X" T, K( l& R# _) U$ v% C
60.Allspice is made from:5 R3 U: N5 I$ ]; O% b9 E8 K
多香果,  多香果香料是什么
5 ^; N$ C; r' Y4 A$ Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 V) ~  X( C. E5 Q
A:A dried berry 干浆果
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0 f* W6 K% T3 x7 t& `6 _/ h61.Which of the following are used to make a sachet d'épices?
" V0 v+ f  f, }2 Z- z3 S9 O& {下列哪些是用来做香包德épices?
9 w: n& T( V7 e3 Khttp://www.sachetcatering.com/
3 z! d3 Z0 Z% @+ U5 ^7 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ q3 t% q+ n( {2 g% w$ J8 O6 h  J
: S: M  h) U4 q5 Z3 B% x1 J) B/ O
62.Which of the following condiments are not soy based?6 `8 i- O  Y8 w( ~) u
下列哪项不是酱油调味品的?# _! k7 w/ ?* M" P
A:Wasabi 日本辣根
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* L; s1 G$ g# ?* ?" Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 c0 N, G3 G+ |/ f
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:2 r: [8 q# e& T7 i9 C# a) B1 A
A:Pasteurization  巴氏杀菌) I; S# U* Q) S$ l+ o# I/ o
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 V/ o5 i4 G/ Q, N下列哪个步骤是不是正确的蛋清搅打程序?
7 x. B% d6 [$ N1 ?" r( uA:Allow to rest before use. 允许休息后方可使用。
& t# ?0 {$ ~# F  ?
5 W3 n$ h! U+ q& K, c# L65.The weight of a large egg is between:一个大鸡蛋重量介于:0 k, h5 Z0 B& t% T( s
A:56g and 63g 56克和63克( L2 L/ z; U, C9 k, v, w
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66.Evaporated milk is a concentrated milk that is produced by removing8 S& Z) r, ^2 s5 ]1 x0 A2 D
炼乳是一种浓缩牛奶 是去除什么做的
0 l1 v! a5 p* `/ O' j# p4 O$ mA:60% of the water 60%的水  I/ r0 g) i$ B4 o; n' g

2 q6 S% l: Z+ r* x4 q; Y67.A method of cooking that transfers heat through a liquid or gas is:% b5 L" @( N- L
一种烹饪方法,通过转移液体或气体是:
+ L$ f" B( p. E6 C1 r' oA:Convection 对流
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2 F- ]6 E: Y% l) Q. Z0 H68.The cooking of starches is known as  烹调的淀粉被称为
# F5 v, c; }' r) F- i, HA:Gelatinization 糊化
7 W" n: ~5 \- y; g! t0 B$ H7 h% w. C
  x$ w" b& _8 |: y0 G; _% R5 j( S" J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 |3 E* z& d, ~A:Braising 烤- H+ m# h+ c1 y9 r& V

$ Y( L# V4 \3 K% T- P70.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:
* N7 I1 M# C, _/ ~& a2 O4 WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( D$ B; ^2 x# s

+ `( q8 y7 y/ K0 S0 s71.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
& S% j/ N7 y0 l8 c7 sA:Fumet 原汁- h* Y0 Z0 j% L4 M  M0 x7 J& K
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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# E. l  C% c* C. v0 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 W+ y. T- n% m: y; s& D
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73.Which of the following is a principle not used in stock making?$ u' G6 |$ p6 q, U
下列哪一项不是用于制造高汤(低汤)的原则?% `9 a& L* F( \* y+ a
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. t! t6 b5 J2 }
A:Remouillage 法语熬汤
- t, o' ~, r. w0 }+ bhttp://www.haibao.cn/blog/post/176242.htm
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