埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 9009|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。
$ i8 _% q$ m0 F
) S/ S7 Z9 P5 E* d+ }! f' A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。- N0 y  z4 v; |, Z- U
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1 N" m  A+ C) j& U# B7 u
1.Which of the following methods should be used to determine doneness in a New York steak?; G5 Y6 v5 h, B* }1 g
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)
/ V4 ?8 V. M. \% `  v5 \5 gA: pressure touch. 压力触摸4 v9 ^; E- c+ W) w9 E5 B0 K+ A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( e  Q3 w4 v8 [. B, R; B. s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
# H/ r8 Y2 q- E+ @& lA: acid  食用酸" @0 s) X; R; w7 P4 M6 w5 \
3.Vegetables are major sources of which of the following nutrients?
0 Q  e6 w1 w+ C* g蔬菜中包含的主要营养有哪些7 ~4 @: o. g) x+ e; Q
A:vitamins and minerals. 维生素和矿物质。7 A) Q; ~2 e% Z* g0 I6 n. G
4.Cauliflower is commonly served with( q4 ?0 P+ x4 {  H! _4 C, z2 `
花椰菜(菜花)最常见和那种酱汁搭配
' B& P- k* v' I" |9 b9 ^' V1 fA:Mornay sauce. 奶油蛋黄沙司
7 \9 q; w' |2 E; B5.Which combinations of products are found in pie dough?0 Q. j  L/ V/ e
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
8 q* r9 l+ ]$ A8 kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ Y  @$ ^  e) f& n* I6The French term for mussels is 法国语青口(海红)叫什么
4 D- i8 q1 j6 U- |# RA:moules.法语青口,海红# O9 J) q" k9 {( Q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
7 m& U- k' D  N4 x' ]A:faintly fishy. 稍微有点似鱼味
: f% |" e5 y, L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) d4 x3 R2 @. VA:2 days. 2天
  H, ], n8 ?" x# ~+ O, M9.What are the principle ingredients in ratatouille?
6 t+ ]7 y* Y( F) w5 G炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 s2 g1 m, m. c
A:Zucchini, eggplant, green peppers, onions and tomatoes5 {2 P, w6 k1 u9 S5 d3 x" c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )5 M0 ]$ E/ @" x& Q# n+ t* O
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ |2 |# k: u5 p, H7 bA:cook food in quantities that will be used up within 20 to 30 minutes." n; D& ?' N- ~- n1 P  }% E1 E
大批量烹煮食物要在20到30分钟内
2 {2 j8 N& L9 E11.What person has the authority to issue a Health Permit?
% {, E0 E! r$ r2 G3 E& L; S$ m谁有资格颁发健康证(卫生证)。7 I) |2 T( F6 m% M" l
A:Medical Health Officer.
7 C4 f! e. L, _8 ^" D医疗卫生官员。) [  Y, E3 w& r& t. E7 U+ P
12.For what period of time is the health permit valid?
, k% i8 `3 e# P% h2 v4 A0 A4 Q" j健康证的有效时间是多久?
) v6 O' f' v4 T9 _% B0 ^A:12 months.12个月
  G% s/ h) j. D13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' N5 O6 i7 l; ^8 \) a3 {! p9 E" V8 {在食物和饮料准备区,通风系统换气的标准时什么* \) b7 O9 \$ M+ M# S
A:08 times each hour. 每小时8次& h! ^9 y2 }5 y# E) a
14。The minimum temperature for manual dishwashing in the wash sink is
/ i5 j5 P6 v  ^8 J( N手工洗碗,洗碗池的水温最低多少度?% b9 J9 H) z$ a( E' n( w
A:110 degrees F (43 degrees C). 43度9 P! A) {& c6 S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 j- J1 x$ n0 |4 D  a
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少* x, c$ j; C" \% P
A:180 degrees F (82 degrees C).  82度0 x- _( X2 R5 ^9 c) w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 ]. |' \( n/ m8 q6 Q* K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): g, y$ E& u5 X* k: P$ d
A:en papillote.  法语自己理解
1 s. g+ O/ q  U' M& T& ]17。Wing or Club is considered a
- e! e* M2 @7 I7 ?; F$ J翼和CLUB 被看做是一种...$ y9 U2 Y, d' o9 Z' X+ W& h5 S, Z
A:Bone- In Cut     带骨切- `, d/ }9 f7 I2 `& S
18。New York is considered a   纽约牛扒被看做是一种
$ q; Y, k' _. h& W  S  N( DA:Boneless Cut     无骨切
$ [. P# y$ u! w: E4 }. W8 w, t19.In general, a court bouillon for freshwater fish will contain
, f% B, M5 @8 _! R  D# a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! z3 A/ Z8 v  B, ^& Y% m6 Y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ S9 U  @* n1 n6 Y' f4 G/ U和做海水鱼同样数量的调味料和香料
# O4 `3 ?9 S" T6 A6 p20.Anise is very similar in flavor and appearance to
$ O% X' p2 Z' f, E" \2 r8 |, d八角和下面的那种原料有相同的味道
( C( d+ P) ~' w) f# s- M6 |A:fennel  茴香! G/ S2 @) ?9 Z' \1 [+ q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' R6 ^# s# J7 p# E
下面那种原料更像大葱且有平面的叶子
/ C7 A. ?: O7 p% z9 EA LEEKS  似蒜葱 (这边人叫京葱)
- Z/ y. ]" T, W3 ~* V; I22.Which of the following cutting shapes refers to a small dice% |: }, C1 [7 K- L4 w+ H6 @5 D* B
下面那种刀切形状指的是很小的粒(末)
/ ?. r# Q; F3 c  _) q8 R& SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。/ w3 ~- R# `6 y4 Q3 I
23.Oil is added to the water for boiling pasta in order to' O- s! D! W: b/ g
向煮沸的pasta (意大利空心粉 )中加油是为了
- z8 L* ?) P9 G' |& g; G" d; ]A:prevent the pasta from sticking and to minimize foaming action.* C5 W0 }3 u( k% i
防止面条黏合并降低发泡。3 _6 d& T" t" ^  H" r/ O' O$ |* i2 P' S
24.Which pasta dish features pine nuts and basil?$ n, e& x% F3 ]$ Q- E' N1 I
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); j; S2 u4 `' a- b, ^, ^7 {
A:Pesto.一种绿色的意大利面酱
, x2 w8 [' p+ @. h3 G2 nhttp://www.tianya.cn/techforum/content/96/563836.shtml! Z, ^7 m6 x% c0 R1 |3 q

0 a& p3 \1 T: `( D! n25.Which of the following is a spring vegetable similar to spinach?( Z8 |+ n# h9 D3 ^! g, x' \/ |0 t
下列哪项是一个春天的蔬菜类似于菠菜?
# t/ {) C1 t6 T8 H, ]1 f+ a  d3 M* u8 sA:Sorrel. 酢浆草。; q# g; [2 K5 P. C" x
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:* D) Y: G) {" J6 ?" e* g9 Y
哪位厨师最早带来高水准浮夸的美食
& g: N; [" ~4 X& }) tAAntonin Carême 人名 安东尼·卡罗美+ W7 R( k2 `% n- w5 M
1 Q& B1 F5 C# s5 I+ x' |. M) R
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 Z4 |* T+ C" J5 j, |; s6 D0 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# w  x2 E( u/ I! ^7 v$ a7 ]  o1 G
A:Cast-iron stoves         壁炉
% ?0 }' W8 a/ Q2 n& W0 i0 ]http://www.usstove.com/products.php?id=64 d) I0 a, [! _/ ?# [
7 ~$ N5 J2 e! e) e+ r( L' g
28.The French term used to describe the roundsman, or swing cook, is:1 [% d7 C2 ?9 I( u2 ]3 o& e
法国术语,用来描述roundsman,或摇摆厨师是:
9 R( [( Q& ^2 w& S4 V4 DA:Tournant   图尔南
3 j( {6 E8 ^6 J  N1 u6 I; p, a: I, e& B+ h8 Y+ V- T. B7 M
29.Another term for the wine steward is:% h" ~- q' x! q/ @
葡萄酒侍酒师的另一个术语是:" E! M; A8 v  z9 T
A: Sommelier 侍酒师& u. T! N6 O# g# N. N

  a" O* d. S/ {30.Molds, yeasts and fungi are examples of a:
+ ]( a0 @. {# l霉菌,酵母菌和真菌是一个神马例子8 r6 z2 ~* N! c1 G8 a
A:Biological hazard 生物危害
, n( A% W# L  i( Y) S0 ~. {% `, _# r! u* \2 ^2 _( P
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 V( w/ I- a3 p0 j1 v  R根据加拿大食品检验局,食品的危险温度区在多少之间:/ E7 [/ H; j0 y8 w
A:40° and 140°F (4–60°C)     4-60度
# g  a+ J  g( i+ o, o! ]5 |; ^$ X, c2 L3 L) U
32.All bacteria need the following for survival:3 J: W, g( ^" J4 v& \2 p5 l
所有细菌生存需要以下哪些内容:
' Q$ ]+ s' [% W9 d, W2 ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值8 X/ o" M( A$ ~+ ]

2 M+ F% x) [8 h( x0 i# d  B( j2 Z33.Which of the following correctly represent critical control points in a HACCP system?. x$ F, t4 w1 w9 f
以下哪项正确表示了HACCP体系的关键控制点?
6 k9 d. o9 s9 g  dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : x% g( y) ]3 }+ U! M  b- _. s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 ^. O  R! [: R, a. f7 N: t6 F* g9 G( I3 ]
34.Which of the following is not an example of a carbohydrate?" D8 f9 _; h7 T) B- T( l2 D' c5 z
下列哪一个不是碳水化合物的例子?
# b  Y$ n# s  A) \2 ?; K/ Y- [+ {A:Essential nutrients 必需的营养物质9 N, F7 A$ G. h) b9 @7 m3 g! }

& ]* H% J( r7 g# B8 `35.The process by which a liquid fat is made solid is called:6 |  n" R' K3 z6 p
液体脂肪做成固体这个过程叫什么
* C- H3 ^: E5 g  `* x; \" F8 TA:Hydrogenation  氢化
+ z& N- {* }, l2 J4 y. [* i* l9 j* A" D* h3 Y) l$ J3 |  j
36.Which of the following is not an example of a fat substitute?7 ^+ p8 L6 L. P2 G
下列哪项不是脂肪替代品的一个例子
! z# p* n5 \3 ?; |# O  E( tA:Acesulfame K  安赛蜜K表
+ T. v: \3 b/ l; q" m* @+ A* F) M" n5 ]  `/ z: k+ N
37.Health Canada requires that a product labelled "fat free" contain:
5 ]1 S; t: c$ z加拿大卫生部要求的产品标有“不含脂肪“包括:  ?( b; b$ i8 o* D1 c* k3 s, G% z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, ^( K6 V' S: m* m; e, T
$ b( ^0 W* ~" ?0 V3 C9 I, s  M4 I  f
38.Which of the following is not a problem associated with converting recipes?
+ p# t& d$ ^9 _+ J" d下列哪项是不相关联的转换配方问题?+ q$ ~$ ]2 o% }6 |: J& T$ K* M
A:Unit cost 单位成本
8 M; e, k8 w; l7 B+ F7 S$ W6 _5 T
8 C: z0 B  s- i- p; r1 g9 A39.The condition or cost of an item as it is purchased from the supplier is called:
' t2 t: r7 A" c! m% @: l1 [) q从供应商采购的物品的品质或成本叫什么
1 s, M" E0 T7 g7 r8 D0 I3 mA:As-purchased cost 购买的费用- s0 H' V" v1 T$ j! l0 ~& [

- h) i& s. Z) R- O  o0 I3 {40.The amount of stock necessary to cover operating needs between deliveries is known as:0 s2 E$ Z* D. y  a0 R5 `
在新货到来之前用于日常所求的必要库存量叫什么8 y4 I* s3 @5 W0 T$ i
A:Parstock 基本日常最低库存) O0 Q: _7 a1 g9 \: \( z2 d
) o5 c7 x- o; F3 K: p8 N% [; s, e
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) P4 G( W' h* h下面那个缩写是用来表明正常库存流程?$ _* E' I0 v* P- [! Y/ o
A:FIFO=FIRST IN FIRST OUT 先进先出
% c+ r+ D+ |7 d
, S% y2 B. h6 y' Y42.Which of the following knives is used to turn vegetables?
; G6 B0 o+ i: T4 c下面的那把刀是用来打开蔬菜吗?0 Z+ w- I, V+ S$ J% N4 r
A:Bird's beak knife   鸟嘴刀1 ~( h4 n5 q; }1 C. C1 ?6 T. ?+ x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. o8 _& e- S& E; }: \7 Q* k
3 D+ y7 e9 I) I; i) r43.What is an instant-read thermometer best used for?* j, ~+ S$ z" J# I$ \$ F
即时读温度计最好用于那方面?
% X8 U" _" e) JA:Checking the internal temperature of a roast 检查被考物品的内部温度6 K3 C9 Y) H9 O9 y" {5 ?

! f' o5 U' J$ O0 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' B- H8 z  W6 G下列哪些金属材料受热均匀,通常用在铁板而且非常重
# b: C- H( f8 o7 S% \A:Cast iron 铸铁' N" ^0 v% {" b/ l. W

) J+ ]3 F/ p  B6 D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 `) A7 q% [( R( ?0 w; S. l' S3 x7 s哪件装备下面有一个可移动的碗和一个S形叶片?( A0 o/ E; R3 i/ |" E0 |9 W& J
A:Food processor 食品加工机( O1 @& g+ i5 D0 C1 A
http://www.google.com.hk/search? ... iw=1263&bih=572/ j- w' ?/ W1 ]( y5 d
" H* j* x5 T) s! T
46.Which of the following is not a rule for knife safety?
; e4 i& k0 b; L5 c- m8 e下列哪项不是用刀的安全规则?
7 w+ _  ?' X3 fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# M3 d5 c) k2 O$ g0 m4 b) t3 r

  m5 S5 E( \( ?* K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 L* Y/ Y+ N$ g/ _  ~  b: T3 v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! S; o8 T4 }. m% B3 g; l9 }: b: s
A:RondellES 8 l3 @+ v' {0 r$ I& U3 o3 r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  ?2 f5 Z1 K% Y, }% I% z% w( E* o3 y9 y; R! _% C& {- a( z' O9 t/ Z
48.Which of the following is a diced cut used to garnish soups?
$ }* i1 b5 D9 ]% Q4 X下列哪项是切成小方块用于汤的装饰?+ w" n3 D& `2 d  z: e0 |& N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" q: A3 x! ]: C% U! c; l9 L8 [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- J* t5 k. r9 k- F
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!!——
6 F4 d. x3 ^; r2 f0 |A:Gaufrette
/ m; T9 T" ?/ P, |: j3 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ Z; J) v8 V+ Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& `" |5 Q$ X$ z, V2 y# @0 M9 L& w% X1 C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
0 H1 l: @' v+ w2 X0 a% h
) R( B, J$ s  k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 e2 y% c9 P  _5 ?) T" K: i
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)7 {2 ^% M/ H7 l9 I2 _, v
A:Cilantro 胡荽叶 香菜
: z* \* E; i4 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- l8 f+ S5 U6 {& N  P  H/ |
& ]3 X8 G: V+ K$ p/ K2 n. N1 j5 T
60.Allspice is made from:
8 o" _3 h$ ^+ z0 ~9 Q) j$ C& M 多香果,  多香果香料是什么( H( [3 M: W5 `, T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 z, P: k8 ]+ R) m$ e1 kA:A dried berry 干浆果
3 e) E( ^) `7 E8 q3 ~! q0 T5 F. b& t( W* [2 t: K. o% \
61.Which of the following are used to make a sachet d'épices?8 l* d, B# O# Q
下列哪些是用来做香包德épices?
  g) J1 F0 G& _1 `! J" n' uhttp://www.sachetcatering.com/3 X! e; f( N% T( @, |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ a: u- m8 z& q$ o. c6 n: a
6 _' o$ h% T( T/ ^8 i" w# j62.Which of the following condiments are not soy based?8 q8 l  ^4 I2 O% N" B5 p
下列哪项不是酱油调味品的?
$ h1 n2 T  ?) Z" Q+ gA:Wasabi 日本辣根
7 {# R- ]( J% F7 e1 o8 s1 [  [/ _+ b+ c( [% D9 Y0 }; H  H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: P* Z1 R' b) }2 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:
  i& Q0 I+ |% C& ]1 [- j6 m" s* Y4 nA:Pasteurization  巴氏杀菌
3 }( v# k9 w0 Z9 T3 g' O  r: |9 a" z2 z: m! p8 q( ?; I* @
64.Which of the following steps is not the correct procedure for whipping egg whites?* n% f# i6 p3 ^# R
下列哪个步骤是不是正确的蛋清搅打程序?
0 `3 s% ]$ F6 j; J" kA:Allow to rest before use. 允许休息后方可使用。, t  A( M% p; }; C4 R# e
# q. q! S7 W: {7 s) [
65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 T. n. Z- n% ]. s& Y; u- @A:56g and 63g 56克和63克
& w* j$ o1 @% o* W# l/ z6 c7 ^- H% S# W) N1 A' O9 o
66.Evaporated milk is a concentrated milk that is produced by removing# l6 ?: c8 X1 ]) h5 p1 E' z$ ?
炼乳是一种浓缩牛奶 是去除什么做的
- R+ n) x% r* \7 @7 kA:60% of the water 60%的水* n  l8 ~& I- A. f) C; v! Z3 s

( f1 o# ?+ o9 [' \  c67.A method of cooking that transfers heat through a liquid or gas is:6 f7 M4 r! o1 P2 E9 }) X
一种烹饪方法,通过转移液体或气体是:
0 ?. h' l6 c9 a/ o  X- R) O5 [A:Convection 对流
2 V" y* e/ g$ A  Y4 Q% k1 q
2 w% u5 Z: v  B, D68.The cooking of starches is known as  烹调的淀粉被称为
6 w" {8 @. m, HA:Gelatinization 糊化2 q- l) T9 V- A5 t4 o! w9 T
5 K, m' O0 i1 \! ?3 N  e# H. q/ e# a
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" {6 X( u' d6 `  [- m
A:Braising 烤
& v! U. V5 `& o) q" Q. P
% r* l) g( d3 m) v! I* g  U/ ]! K70.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:
, H# w: [& \2 |. M1 t  s- q, TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ e; X$ ^4 \% F) {! f1 w  s( `7 e8 O- j- [  _0 G- N  Y. P
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
) Q+ y5 _1 {9 |A:Fumet 原汁0 a% F) Y. @  X) h9 r

" L8 \0 T& A! s+ b0 o: F+ g' c72.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; H2 `% ]. Q" J; D) m/ @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ u- E* t4 ^0 k9 w$ N' L5 m

* F3 N5 \4 |3 _6 k73.Which of the following is a principle not used in stock making?
8 L) a6 [! C( A5 V* M; t下列哪一项不是用于制造高汤(低汤)的原则?$ T0 |5 {- B, F
A:Start the stock in hot water.开始在热水中操作
0 X$ o: {+ k. ~% `6 w- a
" P* ~  z7 i8 P0 O74.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7 w( Q' r, B( Q& w! Q2 w
A:Remouillage 法语熬汤
) r% H* v* E/ ~& |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
老杨团队,追求完美;客户至上,服务到位!
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, 2026-3-2 05:16 , Processed in 0.166860 second(s), 16 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