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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。
  J8 ^9 R2 q9 N. }8 L# {9 J1 c8 G0 s0 ^3 Q* K6 t* p
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。
9 ]9 m" t# V  K, ^4 }/ R2 X# 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
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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
6 T8 C/ u( V- x% C3 r4 H' w# ~1.Which of the following methods should be used to determine doneness in a New York steak?
3 x3 e) c8 ?3 c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); {+ Q" V0 N+ E- Q
A: pressure touch. 压力触摸" _6 }7 F% F4 V; J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! [' x# ^+ \' A! ^# {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9 ]4 u1 i6 I" [1 K4 b7 ]: u
A: acid  食用酸4 o( I  P3 m5 e
3.Vegetables are major sources of which of the following nutrients?0 Q0 W) V, R4 p) M8 }3 K/ R
蔬菜中包含的主要营养有哪些
/ F6 y: W' \0 zA:vitamins and minerals. 维生素和矿物质。
$ ]* O. \% u/ i: y7 m4 |4.Cauliflower is commonly served with
" `0 f5 o* R5 V- d- t花椰菜(菜花)最常见和那种酱汁搭配
' U+ L3 h/ d' z) _7 P8 K- n( E  Y9 OA:Mornay sauce. 奶油蛋黄沙司1 W' j" m/ {( ?& Q
5.Which combinations of products are found in pie dough?
% R5 [+ a1 m% a- S6 k9 W" p- \下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- ]& u" o3 u1 l0 Z# DA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
& E- B: I3 Q/ i! R, \- v! p" Z' V6The French term for mussels is 法国语青口(海红)叫什么' |/ o7 m7 s4 }* ^1 \
A:moules.法语青口,海红
( k) w0 E/ ?" a2 e, C; ^' d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& B$ u2 i% \& ~" M4 ~( o% DA:faintly fishy. 稍微有点似鱼味
: r" |' d, d( v" N9 F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* y5 j$ u' Y$ A( e' c+ lA:2 days. 2天
" u1 t; A; [/ p; B, j7 w- A4 h9.What are the principle ingredients in ratatouille?
1 V' t$ ^3 l# U炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ }+ t: ~2 K9 G5 b, y2 A
A:Zucchini, eggplant, green peppers, onions and tomatoes7 n+ _$ o  u: l- d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 m% h0 _' F7 K/ j  |7 _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, |6 k1 C6 N7 n
A:cook food in quantities that will be used up within 20 to 30 minutes.
" ~* ]0 k( b0 p, ~大批量烹煮食物要在20到30分钟内4 ~5 ]2 }# ~( ~) S1 ~
11.What person has the authority to issue a Health Permit?5 k' [4 v1 t2 T! j% |% |0 o1 j. s
谁有资格颁发健康证(卫生证)。
3 @3 _/ W3 y* |. h) v- w: ^A:Medical Health Officer.) E# t. e. w. h% p) [9 U5 e( i9 {( ^
医疗卫生官员。& y+ w9 V" T$ Q
12.For what period of time is the health permit valid?! E. j( J5 O& f" z' a; S: s
健康证的有效时间是多久?" e& {; R* e0 e6 }
A:12 months.12个月
( K$ Y" c! [% s/ z/ {2 O3 F13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( a8 z  @; E# B, \& h4 V) l0 l/ A4 `" b在食物和饮料准备区,通风系统换气的标准时什么
7 }+ L% X+ s2 H% [: u( jA:08 times each hour. 每小时8次3 F' ^3 ^# l# s+ A# r" T! w
14。The minimum temperature for manual dishwashing in the wash sink is. S" i- Y; M/ L2 g# s! x  p  R
手工洗碗,洗碗池的水温最低多少度?- L( v) L  m0 a" ~% N* i- a
A:110 degrees F (43 degrees C). 43度* [2 w9 s9 @4 K! t
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( r7 J# j/ f3 @9 m: d& f# @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! T% V% I+ {. W* p/ m) d. s9 F; PA:180 degrees F (82 degrees C).  82度
& b, h) f) H7 L) s6 w1 e8 z  J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& v% T: {" L, P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 y; w; ?) g: }A:en papillote.  法语自己理解; [% T; v" k( w" e  I8 p
17。Wing or Club is considered a* I' ]' Y" y( v7 e9 T& G3 t
翼和CLUB 被看做是一种...
4 Y7 ~  {0 H4 ~1 o( R% e0 |' d  iA:Bone- In Cut     带骨切$ c+ {3 o  w- _- N+ O# ^: G3 a" Q
18。New York is considered a   纽约牛扒被看做是一种, o! Y2 |. U: Z. h
A:Boneless Cut     无骨切% M0 V& Y7 O5 y+ f8 I! ]
19.In general, a court bouillon for freshwater fish will contain
6 a1 z8 c# U& @  e7 J% p2 R& E" j7 F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. m' t. B  a% _% g( Z8 ?! X
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 g. T# U4 f2 I和做海水鱼同样数量的调味料和香料
# P0 N  M" X  b20.Anise is very similar in flavor and appearance to' F2 w( o3 K; A+ A
八角和下面的那种原料有相同的味道
, u3 O. W) z$ d2 i, K0 v3 yA:fennel  茴香
# ]3 u+ W8 j- p+ g7 I+ _. ^% t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% `) a5 S7 q; K1 h( Y
下面那种原料更像大葱且有平面的叶子/ d3 a, a; ]  L) c! o
A LEEKS  似蒜葱 (这边人叫京葱)) w/ e, d3 s  a+ s* w
22.Which of the following cutting shapes refers to a small dice
3 z0 O! s. e- g4 N下面那种刀切形状指的是很小的粒(末)
* {) F. v3 b8 Q& aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 {. M6 R0 B- ~: T! `2 k
23.Oil is added to the water for boiling pasta in order to6 D/ W/ X' e+ A/ O
向煮沸的pasta (意大利空心粉 )中加油是为了
; Y+ W2 S( @3 c5 T% |9 n0 lA:prevent the pasta from sticking and to minimize foaming action.
& U# j& \. q) X防止面条黏合并降低发泡。
' F( n4 \& D+ |  y) Y. S+ h24.Which pasta dish features pine nuts and basil?
! _! u5 {  N6 c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
, ?& ]& z0 P6 ], L8 {; v6 oA:Pesto.一种绿色的意大利面酱 $ Z" s  R4 X+ ]/ H+ J. a$ s
http://www.tianya.cn/techforum/content/96/563836.shtml2 t# o" S9 t1 U2 a/ F1 j  K

0 e% ?) D( R4 t! Y, n; G25.Which of the following is a spring vegetable similar to spinach?
  D' W4 F0 R- U7 ?/ q) G4 Y; S下列哪项是一个春天的蔬菜类似于菠菜?: G6 Y% D9 }) t3 g# ~
A:Sorrel. 酢浆草。
: a8 t. i/ |( y# R% thttp://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?
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:% r0 O* R: H' i, U/ X8 q
哪位厨师最早带来高水准浮夸的美食, N6 {& m8 Q4 H9 S
AAntonin Carême 人名 安东尼·卡罗美8 t# h; b* a- v- o! v

8 h2 o- w3 l3 V4 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 m, j1 R# @/ p) I* |+ r! g& I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' y! D# e5 ]- H7 e% y# H: J( F- H
A:Cast-iron stoves         壁炉6 w/ g$ J$ t8 W( N$ C
http://www.usstove.com/products.php?id=6: F7 m+ x' o  A4 I9 I; h( G  T
3 G: m  z+ l+ M! R  P  x
28.The French term used to describe the roundsman, or swing cook, is:
& x; b# N, \) d  X7 [法国术语,用来描述roundsman,或摇摆厨师是:3 o' I% }/ u- r. v/ j
A:Tournant   图尔南- Q* E+ n# N9 W' T
9 b/ ?6 b* a7 N- m% ]; d: r  o" o
29.Another term for the wine steward is:7 W  J2 I( r7 `! F  h
葡萄酒侍酒师的另一个术语是:
. O8 c6 {' b/ b3 W9 NA: Sommelier 侍酒师" y0 a' I6 h/ I4 o) @: e% h
: R& y. J; Z. A" u
30.Molds, yeasts and fungi are examples of a:9 K. o: \* ]- Q+ N* V
霉菌,酵母菌和真菌是一个神马例子! P" C! F7 X! L. c) Z
A:Biological hazard 生物危害( S& g1 m3 h" a
' F: r( ?9 C5 A7 ]+ C+ o: n4 j8 O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 R  j! v' v, M4 c$ m/ X5 q
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ [+ }% a( Z  J1 S, c$ g* dA:40° and 140°F (4–60°C)     4-60度
% n2 `, H" R; t8 z- X4 @* S8 t" p2 G1 h3 j# ~* C+ P8 R- ]/ E  }
32.All bacteria need the following for survival:
7 ^. J& e; ?2 [* g2 `- ~0 u% \所有细菌生存需要以下哪些内容:
' ?, c2 y) d' ~( o" qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# Q9 N) B" k' F" M0 ], A1 d# Y# J: m6 G% |
33.Which of the following correctly represent critical control points in a HACCP system?
0 T  c; @$ b0 s& Y5 k5 Z4 J以下哪项正确表示了HACCP体系的关键控制点?
- L- I# i: f5 ~, i4 `: UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 k5 |6 G2 i; g  I食谱,接收,储存,准备,烹饪,保温,冷却,再加热; P- o: B' y( J8 J" x0 i8 B6 t' f

! z2 f5 C5 I1 a& L/ `3 ?34.Which of the following is not an example of a carbohydrate?
, f1 E# f- P$ y) L  ~0 r下列哪一个不是碳水化合物的例子?6 u: g4 k5 }# m7 r/ E
A:Essential nutrients 必需的营养物质$ ~3 _0 l) i, ~7 m) ?

4 a! Z/ P8 W0 D1 V% l! g( z35.The process by which a liquid fat is made solid is called:; S6 H& V* A0 G/ ?
液体脂肪做成固体这个过程叫什么
' ?' h- {% _# b$ a& j4 U8 s) pA:Hydrogenation  氢化
  Q1 `. q6 E/ i) {3 H4 {8 U5 s& e7 h/ n
36.Which of the following is not an example of a fat substitute?
3 m5 Y" J4 Y  l1 p0 ^/ E下列哪项不是脂肪替代品的一个例子% A8 {) w* H$ U
A:Acesulfame K  安赛蜜K表+ A6 r' ?4 ^. G9 V; j' H. A

* A) u3 p) f( g, ~* g8 S! T3 J, o) b37.Health Canada requires that a product labelled "fat free" contain:% Q6 D* M+ W7 j" ]3 W
加拿大卫生部要求的产品标有“不含脂肪“包括:4 }+ Q+ v- n& B5 h+ S+ w1 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ J9 u  ^7 u" I( C* k) x( s, g
9 L+ L" N  `* R3 \3 T  E3 O6 c38.Which of the following is not a problem associated with converting recipes?
' X/ y, p7 \1 ~" Q  _7 X) T- G下列哪项是不相关联的转换配方问题?
( S) O5 T5 l& B* \A:Unit cost 单位成本2 o* r; w" k2 b, f

6 e1 H8 d3 f6 |1 ?; g39.The condition or cost of an item as it is purchased from the supplier is called:5 \( x0 i: J# G; T, _% F2 M0 H
从供应商采购的物品的品质或成本叫什么
& E' V# }) E$ G. E6 BA:As-purchased cost 购买的费用
, J, x1 C  X5 L( W  ?! R9 O
# r' h- U/ `: d* q7 s40.The amount of stock necessary to cover operating needs between deliveries is known as:+ j/ Z* \9 @9 J* _
在新货到来之前用于日常所求的必要库存量叫什么
6 X  t/ i6 U! Y& ], pA:Parstock 基本日常最低库存
+ o$ W; [! B. A+ g( R+ p3 K* W
; K0 V: }) S& [41.Which of the following abbreviations is used to describe the proper rotation of stock?
' X6 R- z  G' _下面那个缩写是用来表明正常库存流程?8 n& \/ r  C2 v" i( n8 P  F! E! t9 X
A:FIFO=FIRST IN FIRST OUT 先进先出
7 b% n# R7 c& F* n# [  D/ F7 m$ }" Z5 W3 v! y& Y+ `3 E6 y& [
42.Which of the following knives is used to turn vegetables?
. ]* C6 W; [+ @: h- h/ Z下面的那把刀是用来打开蔬菜吗?+ A. G  G# L1 c! x+ q% A
A:Bird's beak knife   鸟嘴刀$ |8 N! g. t& ]$ k' s  X; ]4 q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ t9 ]5 W* x1 p0 z: i: ?# ^% P
5 l$ n5 r7 h8 j' }7 y6 n: w, Y- Z43.What is an instant-read thermometer best used for?
3 v. z4 U# y! N) P. O; g即时读温度计最好用于那方面?7 J4 N. C) U! ]. K+ P# ?, [
A:Checking the internal temperature of a roast 检查被考物品的内部温度: d6 U1 `/ [5 |( @

" D" w6 e: m+ ?0 M0 S+ `9 `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# a) V6 S, _7 L! a! l' G( U% M
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 a1 \2 I/ Q6 m) ^+ ^* u2 sA:Cast iron 铸铁1 d7 t0 o* ~! A: J7 C

# b2 C% I7 M/ g! {' d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: Q# n& ?& @8 z1 S哪件装备下面有一个可移动的碗和一个S形叶片?$ o' p# }/ w  P5 F2 W
A:Food processor 食品加工机
  ?8 L! k; i0 Lhttp://www.google.com.hk/search? ... iw=1263&bih=5722 j" }* \3 R! x. ?; V, L$ d( y

. a# |/ a- j- s4 y- l( s7 d$ u8 k46.Which of the following is not a rule for knife safety?6 f$ O( C4 J5 x% N9 |
下列哪项不是用刀的安全规则?! f9 T: G: C( W: J! I; e; w$ `
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' |9 J% Q1 t1 D/ S, B  p2 W- X

, i% [- L. ?) k- S. g; q2 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ s. G: G- D$ S) D6 j! \- j9 h, E把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ T+ ^& F. Z0 R  G( l9 WA:RondellES
( m( i2 V! m+ b' F5 z+ @; I1 rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 Q8 B  E5 r' L6 o" P3 O2 q, A/ Y! r
48.Which of the following is a diced cut used to garnish soups?$ X( j4 k% _$ q( E1 m
下列哪项是切成小方块用于汤的装饰?8 i8 P8 g/ Z. R; r7 O: q* v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 Y0 U) a( |0 G3 z% Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ q0 `; M  d# p6 b; T4 \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!!——
4 \) n* A) S- _0 M% k  |A:Gaufrette 3 ?6 f) m3 ^% k* t9 Q% U' |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 Q% }4 r) a+ z5 y+ f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572% |) p0 m7 Y) t; m  S, `) s/ _! w& A( `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% D- m2 {7 m" Z! d& ~% ~8 g
4 O- S+ _! q, g, B! r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" b, L0 h" U) X+ j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)
% V, H+ @$ }1 d' y* ^A:Cilantro 胡荽叶 香菜8 l) D  C( t$ {* X/ i% h8 j. D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, Y+ I' [3 k3 u, p9 F9 Y2 _: [

4 s4 `* M: _/ d7 G7 [# U60.Allspice is made from:# k. C  Q: i0 z& M/ D* J5 D- \
多香果,  多香果香料是什么
8 `* M# u1 P: K& Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 y& H  X) o* F6 E$ rA:A dried berry 干浆果
8 j8 Y" X0 U& A8 a& @2 j) J+ v/ L: R$ {. @' V) J% Z; F. Y3 p$ R
61.Which of the following are used to make a sachet d'épices?
6 |  b. J5 }* G0 G; P) N下列哪些是用来做香包德épices?+ Y2 e4 L  p6 p+ V: b8 \% j7 b4 `  ]3 G% q
http://www.sachetcatering.com/! X* W6 C# X" b- r; c5 K; L9 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, u- y7 X* }/ ~3 S! F! r% ]% J/ b
62.Which of the following condiments are not soy based?
& z: R" P1 c1 |- X4 `) |1 b8 R下列哪项不是酱油调味品的?3 ~9 G8 b/ ]7 s8 i7 j$ v
A:Wasabi 日本辣根7 v! a' A7 P9 |* x. c+ `

9 ?, S, F  V) l" O0 S: _5 Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Z# ~( _+ F% ?) I* Y" W
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:
7 y& @2 a) E' C; z$ q% v# L! TA:Pasteurization  巴氏杀菌
/ P9 g( a4 F* w! ]3 I" `2 _% ]5 I0 S. {
64.Which of the following steps is not the correct procedure for whipping egg whites?5 Z8 b" h! Z5 W! p; p* o4 Z/ A
下列哪个步骤是不是正确的蛋清搅打程序?  l5 z' |  L5 g3 G& W) m
A:Allow to rest before use. 允许休息后方可使用。9 Q. E/ P/ c( j" [) [: ^

/ r: F8 _. _1 U" q% U' [' y9 u65.The weight of a large egg is between:一个大鸡蛋重量介于:1 h4 s2 K- z' B4 A$ \" |# k
A:56g and 63g 56克和63克
) i/ w: Q( F! i, v
+ u, X) T! j& l8 W) h: P66.Evaporated milk is a concentrated milk that is produced by removing
% P* W' w1 @/ F炼乳是一种浓缩牛奶 是去除什么做的
7 M. p0 T* o1 J7 X; m/ Y3 SA:60% of the water 60%的水
0 r! H3 ]+ T, E# M: o! s) o: `
  V' K- g# l: @: `# G  }; v0 O1 O6 Z67.A method of cooking that transfers heat through a liquid or gas is:
+ _4 C) L  b. E7 j一种烹饪方法,通过转移液体或气体是:' e3 c& s0 l# x% e# r1 e1 T% p6 P
A:Convection 对流
  m1 `/ L  x1 Z; h% h1 Z# C2 e) \
3 `+ p* V( e' Z; ~+ h% {4 Q68.The cooking of starches is known as  烹调的淀粉被称为
1 J5 W. c5 e) q0 i7 I" \; D6 T$ IA:Gelatinization 糊化0 s; Q: [; I* H7 z2 F7 f- p0 H
2 X1 I1 O9 ]. P% b
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 H( ~7 Y2 ]( g4 J9 B& h
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:' I  e  o0 X8 O/ v) t
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# y7 I. M8 d1 W, c) d# E& `; ?; {' X* @  f0 C4 M. |
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
# p2 w! W* l+ M; `2 H9 G+ h& Y+ nA:Fumet 原汁
' x! h! S5 J0 r4 E- J3 h9 C  e3 o; H, s7 y# N
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
" A* `0 n& _2 x, uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 n% U0 P" ]* a6 j$ W" ~( v' V
% g3 g+ f) k6 k5 O. U) c/ ]5 P6 t73.Which of the following is a principle not used in stock making?1 L+ A. E) L' V8 N) `
下列哪一项不是用于制造高汤(低汤)的原则?
% [! h/ ~* S" c& d. h" sA:Start the stock in hot water.开始在热水中操作
& y2 s# t8 p# v
9 O. T# R: b( V5 W/ n/ {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
$ M) x& b# T" xA:Remouillage 法语熬汤
. d+ O" t8 L; H$ U& ^; u) v/ Dhttp://www.haibao.cn/blog/post/176242.htm
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