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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。
2 `( |; s+ c! x' z( p: O) p$ d$ e
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。! H- b. \$ k' W  H) Z- d! c, [
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, p2 Y' C, d$ w) i8 J
1.Which of the following methods should be used to determine doneness in a New York steak?. c! H/ @  y8 a4 O: J5 c& X' m. p+ 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)
' r/ O6 P5 U7 R. A: u3 N. e( TA: pressure touch. 压力触摸) v, b6 p3 ~" h. Y' r. ^2 Q/ ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* D, Z6 F* v1 v, i
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! T+ c9 D. ^. T/ ^- }9 ~
A: acid  食用酸
8 M! O2 b& U5 h8 w( m( v( i3.Vegetables are major sources of which of the following nutrients?* z+ c" p, M2 m* U$ O' c( `
蔬菜中包含的主要营养有哪些
; ?. d- K3 i2 ?/ f, M+ Z  p" uA:vitamins and minerals. 维生素和矿物质。  Q6 C9 F; |4 r! ^2 b" M
4.Cauliflower is commonly served with) W3 _& u! Z! C7 V3 t4 k7 Y, k
花椰菜(菜花)最常见和那种酱汁搭配
, A- i/ M  ?% Y, p1 \  R9 W. u# _/ nA:Mornay sauce. 奶油蛋黄沙司
& d  S; k/ Z- _  l. @0 y5.Which combinations of products are found in pie dough?
) ?8 f- G5 n0 l) B7 D6 g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ S+ F: ?( m3 o1 G6 f# ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 q, T, `+ y) ]6The French term for mussels is 法国语青口(海红)叫什么  f# W' [/ t. x/ W( B& r
A:moules.法语青口,海红
& L' Q9 I4 Q2 K6 R5 B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?  T; T9 B/ [: y, _) G( _; v
A:faintly fishy. 稍微有点似鱼味
3 B2 P+ A$ ~4 Y, r" B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 u3 j9 o' D* `" ]+ |
A:2 days. 2天
/ Z9 ^# v- n& F# l2 n, P9.What are the principle ingredients in ratatouille?
$ c6 f: x4 x. P2 o炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ U1 ]$ W/ [' g& IA:Zucchini, eggplant, green peppers, onions and tomatoes8 E8 c3 l# Q7 L( R" |( m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 t0 ~& K4 J& z+ ?- {% E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 X4 Z! P' ?1 D, t  |; x9 X# R
A:cook food in quantities that will be used up within 20 to 30 minutes.
; _1 K6 T$ @0 m- ]+ J大批量烹煮食物要在20到30分钟内( a* n6 j# O7 ~. Z& \0 O
11.What person has the authority to issue a Health Permit?, ~* I3 ?& v+ W; S* O: q
谁有资格颁发健康证(卫生证)。; D0 N* d* I8 h8 M
A:Medical Health Officer.# |) k5 x3 S. S5 [, v5 n# h7 f
医疗卫生官员。+ J2 T- ?, ~( ~4 b' G3 ~) _
12.For what period of time is the health permit valid?3 a' `: N2 |( x, y
健康证的有效时间是多久?
; H9 [6 {: w) Y+ x3 LA:12 months.12个月6 r) d0 m$ x  D. b
13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ Z4 m0 c; K& _" }% S6 M: W  `: ^6 k
在食物和饮料准备区,通风系统换气的标准时什么0 M' }: x& |0 d/ _* d0 \1 v: a
A:08 times each hour. 每小时8次
( Z* x7 c3 _/ J" |: L9 o0 _2 D14。The minimum temperature for manual dishwashing in the wash sink is# r" ]' W7 o# {- T' f, Q
手工洗碗,洗碗池的水温最低多少度?
. N7 B# @. X/ e0 z/ iA:110 degrees F (43 degrees C). 43度
! \- @  o9 M2 Y' i4 c/ [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# N* Y3 u$ I6 H# P7 x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ l6 |  l% R& l# k% W! T4 m
A:180 degrees F (82 degrees C).  82度
8 ]- Q* S0 W; ~2 X: z- F- ~3 Y) O' @16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. O  U$ D; c4 r- R. b# G% J7 F6 W. w用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). b5 z/ p: F- a6 G0 E2 z
A:en papillote.  法语自己理解$ |3 G* {, _3 A4 u% q
17。Wing or Club is considered a
: Q+ Z4 L3 r* C) j& t翼和CLUB 被看做是一种...
* ^! ?8 Q6 A  ?' I4 `A:Bone- In Cut     带骨切
" _0 z5 i+ a/ t( X18。New York is considered a   纽约牛扒被看做是一种
8 G8 |, Q8 \. q# N  ZA:Boneless Cut     无骨切
8 P& c7 o9 R: M; m- E& s9 o19.In general, a court bouillon for freshwater fish will contain
6 I1 p3 A2 |& S* `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7 A$ }" g/ T  E( G6 e* l3 b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 G6 [: P- g7 h; z8 f% w3 m$ l- e+ Y和做海水鱼同样数量的调味料和香料: Y" H/ Q$ f( V8 w! T% h
20.Anise is very similar in flavor and appearance to* r/ `5 p8 P) o1 h) p
八角和下面的那种原料有相同的味道
" ~" P: u, ^# v- V  L9 X1 H+ YA:fennel  茴香5 X9 ]( v1 c6 X) G+ _  Q7 T* j( p+ s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ [8 ^+ o5 _' x" h# O
下面那种原料更像大葱且有平面的叶子
" `8 K+ Z" g9 j8 `( @A LEEKS  似蒜葱 (这边人叫京葱)0 w7 I( v; D- d; O
22.Which of the following cutting shapes refers to a small dice; s0 ^, f( Y7 S9 b2 k5 k
下面那种刀切形状指的是很小的粒(末)9 Z! P# u0 i) t. b4 Z$ w% t) t8 a5 Q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 p3 p, A* W; ^- i2 h
23.Oil is added to the water for boiling pasta in order to; s9 }/ _1 j$ T+ p3 i
向煮沸的pasta (意大利空心粉 )中加油是为了* N- a; I. G5 R
A:prevent the pasta from sticking and to minimize foaming action.
9 I) M- C9 C$ L/ D$ M9 u+ i3 u$ j! j2 z防止面条黏合并降低发泡。6 ?( U; }( R9 p& p
24.Which pasta dish features pine nuts and basil?9 _# h8 G% k: j4 D3 `- k
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ H" [! O( k7 ]# s
A:Pesto.一种绿色的意大利面酱
. {. B! m; h1 Q* W5 jhttp://www.tianya.cn/techforum/content/96/563836.shtml9 v8 c8 P) T. Z* o! c  B6 C0 O. y

0 H. n% v7 ~' Q5 o" m4 d! ~25.Which of the following is a spring vegetable similar to spinach?
; Z3 }: X7 L/ l) S0 |1 T1 e5 ~  P下列哪项是一个春天的蔬菜类似于菠菜?
. N/ ~/ o$ q8 y3 n, d  V1 D3 hA:Sorrel. 酢浆草。
$ X8 \( X) d* C; c4 ]( E* k: ihttp://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:
$ W' X/ a; u7 c% }" e; y. t哪位厨师最早带来高水准浮夸的美食+ f! j) f- f  H* r* c3 i6 N2 i1 K
AAntonin Carême 人名 安东尼·卡罗美
# _3 ^5 }0 R4 [5 i" |* h' T4 ]! b; F$ s) V! D7 Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# z* W' X, l9 e7 e8 ^# B* l下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ H! A2 v( k+ j8 O- ~
A:Cast-iron stoves         壁炉: c+ S. z/ r. q5 X$ H; g
http://www.usstove.com/products.php?id=6. @# n/ g, ?' Q
. J; t- K% E$ S( ?
28.The French term used to describe the roundsman, or swing cook, is:7 K' q+ K7 W% h
法国术语,用来描述roundsman,或摇摆厨师是:
4 C+ @* n: P! h9 L) a8 b; j" @A:Tournant   图尔南
; U) F: z1 V0 i- B, u0 U- ]/ K+ b9 h3 c& g* n5 P# V/ R$ D% o
29.Another term for the wine steward is:- T+ d0 N- D5 E1 A. ^
葡萄酒侍酒师的另一个术语是:/ d) _% q% E: B2 |# N
A: Sommelier 侍酒师$ ^8 H  B: o% p
- ^1 H, Z+ S4 q' m
30.Molds, yeasts and fungi are examples of a:3 T- z6 C3 {1 Y) `- x  l
霉菌,酵母菌和真菌是一个神马例子
- L2 v' e$ T$ {; xA:Biological hazard 生物危害/ ^7 L8 A4 A9 o* e2 k2 m) m0 @+ u- h

' F% ^4 ?; M1 X. v5 T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 ~& z1 ^. x; f, I* E. l7 V根据加拿大食品检验局,食品的危险温度区在多少之间:
6 W' D& s3 i! a+ TA:40° and 140°F (4–60°C)     4-60度
0 T- Q0 A5 V8 Y& K0 }' t9 {/ J' X2 m0 t# c8 j- W, r
32.All bacteria need the following for survival:" t  k# T7 v( T! M" ]& k! ^
所有细菌生存需要以下哪些内容:
! D! @0 q# }+ r' A6 }1 VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 g3 L6 R2 Q: t. h; I

# ^: d  E  z+ E6 K0 R33.Which of the following correctly represent critical control points in a HACCP system?
. |8 }! ~( p# `; w% n以下哪项正确表示了HACCP体系的关键控制点?
% u5 J2 r3 G0 y8 K( p) P+ |  D7 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 A, ?. _2 o3 A0 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ M9 \1 _$ r8 z

4 O+ l: W6 p5 s0 `9 E; }2 P34.Which of the following is not an example of a carbohydrate?4 H# N3 k6 i9 o7 z' ^
下列哪一个不是碳水化合物的例子?$ h( Y0 p+ `% f9 n7 ~4 \7 t
A:Essential nutrients 必需的营养物质
( p  {& Q/ C4 m$ K: D' i6 Q1 ~' z  ^8 g* P0 O5 x6 k% r
35.The process by which a liquid fat is made solid is called:
( B6 z2 L4 X7 m5 [液体脂肪做成固体这个过程叫什么
  b# G7 K5 c3 ?3 `! n) L: z6 I) LA:Hydrogenation  氢化
3 u. n2 ?6 `5 ~5 q; N, U; _
- i. f& Z& G) v; h1 H36.Which of the following is not an example of a fat substitute?
3 M0 x! }" C" z, [5 p下列哪项不是脂肪替代品的一个例子
! D& u: t0 j, P) ~- i9 ~9 c  _! _A:Acesulfame K  安赛蜜K表
! V% S2 K. m. ~" }! E" o6 c4 Q6 u0 z9 f
37.Health Canada requires that a product labelled "fat free" contain:
5 b, c7 a* w6 s4 v4 v# ?加拿大卫生部要求的产品标有“不含脂肪“包括:+ e. }+ C6 z$ A: [  z" ]5 C& Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 T/ C; r# B# }38.Which of the following is not a problem associated with converting recipes?2 u6 h/ r6 \* I! l! \- @- r! r0 s
下列哪项是不相关联的转换配方问题?
" y! h, F8 G: a- o1 P' pA:Unit cost 单位成本$ F$ Y, e- P$ X* h2 j9 W

' X$ b) ^3 S5 {0 d- }39.The condition or cost of an item as it is purchased from the supplier is called:5 S$ U( D6 o, A9 n. G
从供应商采购的物品的品质或成本叫什么
' z) B' m7 r( ~5 ^6 u- OA:As-purchased cost 购买的费用8 Z0 t+ m* q4 ]: q8 ~5 f$ ~% i
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
# r; E. I( q5 w! F& O1 I. B, n在新货到来之前用于日常所求的必要库存量叫什么
( p4 g$ l* \: l  a+ a6 G1 {' [+ wA:Parstock 基本日常最低库存
+ y" L8 Y, e6 N( O. E4 b3 g3 w( k
41.Which of the following abbreviations is used to describe the proper rotation of stock?: m  Q  K4 s. M& U2 c
下面那个缩写是用来表明正常库存流程?! l* f6 W& i: w9 c- m3 |( |
A:FIFO=FIRST IN FIRST OUT 先进先出7 W8 y! H3 J7 ~5 N% R" ?

2 S/ S5 |# N8 W6 H8 ?1 Y42.Which of the following knives is used to turn vegetables?+ C" O6 O' u; Z" i1 a
下面的那把刀是用来打开蔬菜吗?( q5 b$ q6 `$ d; Y1 Q' k
A:Bird's beak knife   鸟嘴刀) W: l5 S1 C3 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
7 E" N. O: l7 M) j
. b6 a2 _7 n+ Q& G" l1 L; g+ e( T0 ~43.What is an instant-read thermometer best used for?
* E9 j- ~0 Z( @0 D( ^1 {9 V即时读温度计最好用于那方面?. ~# c& I  [' G5 V& z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% u, H# |' {  j/ `- Y+ n
" F7 C4 m' R3 O( S# @9 i& ]; X4 \; d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 _, K0 Q( L' M7 [; x! V& A1 j
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 Q" `* X/ _1 ~9 p% u# r% V0 CA:Cast iron 铸铁
' o, Y4 d( V' v$ R  C2 o/ U& ^& H! K6 P0 N, B. @% t& \
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 t5 O1 L6 h! s9 X; K. v
哪件装备下面有一个可移动的碗和一个S形叶片?
7 y( W( e& P4 `2 dA:Food processor 食品加工机. d6 u% E* Z; P" o. f
http://www.google.com.hk/search? ... iw=1263&bih=5728 F* T) H: |( D6 H. o# e: m4 [
7 t" @3 p0 {  h3 G
46.Which of the following is not a rule for knife safety?
6 J( M: \+ l8 K$ a" }1 Z- m! A% K2 f下列哪项不是用刀的安全规则?7 @6 M) Z% F7 R& ^+ F' e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 |4 b, r# d2 @

( K: Z* Z0 e* e  ]" j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* V  Y0 S0 G* l- X5 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; u/ V4 e" h9 C! p9 g! \$ G5 x# J( KA:RondellES 2 ]( R8 W1 @) `2 S/ A: c" O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; Q% C" A6 G- }* X" x4 F
$ ?8 f1 q9 H) b; G
48.Which of the following is a diced cut used to garnish soups?
  p( w( [" ], \下列哪项是切成小方块用于汤的装饰?# V7 F; E1 n: {  _2 k- k' `8 ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 Y! w% @# f) ?8 e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 I. P+ k  ^, {4 A# M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!!——$ b$ J* m9 i5 m; ~& c; F; ^8 t
A:Gaufrette
  U/ _4 F* y2 ~+ _8 v$ Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5723 k/ Q7 u6 t( c5 @( f) _7 Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, _8 \5 N$ o9 c' u4 ?1 K% }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" J( Z7 |$ {) G

% l; ]- c& |8 I, n( G1 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 o/ b/ N; F7 T  u! g: a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)
$ x: \( Y- _2 RA:Cilantro 胡荽叶 香菜3 a% o' a# M; o! L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 [5 ~+ O1 c" `4 z/ Z. I60.Allspice is made from:! M2 E( G( I0 |1 `
多香果,  多香果香料是什么
7 n  I  p; o7 a7 d, mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 R7 K0 R" W. o8 n. z) ^
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: c/ z' X+ B( W  o( q下列哪些是用来做香包德épices?5 S( [0 e, M- @- u" K3 J6 y
http://www.sachetcatering.com/1 D: L% n( Q) U- ]( b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 W  u7 M9 c0 q4 M. P  z6 z8 r* H; w  ?( W
62.Which of the following condiments are not soy based?
: I3 W' N' S; M: |, H: v+ r下列哪项不是酱油调味品的?
% j  h* k8 h! u) wA:Wasabi 日本辣根
! Q: O. g7 }( K$ k5 Z; S$ l5 _9 Z5 a/ P7 G, z& g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  O0 E8 J0 V/ p5 ?4 \& d/ [' {
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:- X% B6 c6 |; M5 r7 N4 v
A:Pasteurization  巴氏杀菌
- H. J& `6 s6 k; Z( V& e4 ~7 w  D3 M6 h2 \9 b& w6 G1 z- E$ m
64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Y8 X- a% s) W# }' y$ ^* c- H8 X下列哪个步骤是不是正确的蛋清搅打程序?! M, I( s% q2 Y9 r+ d& N
A:Allow to rest before use. 允许休息后方可使用。
8 h. R- p* Z/ E  ?9 f4 o* y1 o: W5 ?2 v
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. u* p4 X6 i/ B/ D. B  W1 T/ ZA:56g and 63g 56克和63克6 O- \* B8 K( A0 ~0 }
/ X7 ]8 h4 R6 m* f
66.Evaporated milk is a concentrated milk that is produced by removing& @5 ^0 H" l  B) l2 l
炼乳是一种浓缩牛奶 是去除什么做的* ~: B. K4 t* Y: l1 C( q, V, M6 L( b
A:60% of the water 60%的水! o* n$ z: D) ^
0 i2 i- i- q& A1 ?
67.A method of cooking that transfers heat through a liquid or gas is:
6 s* k+ ]4 U8 Q- F$ r1 [+ h一种烹饪方法,通过转移液体或气体是:
. _; W0 r3 X/ j& _8 ]A:Convection 对流9 f) X$ e( ^9 w: E1 F

# ]( |7 A1 e9 G% E6 |6 z+ s68.The cooking of starches is known as  烹调的淀粉被称为
% |5 b! ?* I; ^9 j: m1 \9 cA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, P% X" x, X4 o9 {% M0 v9 R$ u
A:Braising 烤
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; q8 p+ ]3 m5 v! s1 ], v70.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:
, V) L/ ^( Y# JA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ B( K! H$ y6 ^+ O9 V
+ R/ f/ ?$ T- ~0 S( B& A
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. c( n, \( W6 S2 B# X
A:Fumet 原汁
7 m( t3 X3 a5 l
* G$ _' v  {& o  D; u72.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
! d7 t) w0 Q1 ]7 Q& E+ j0 @A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( ?+ A; l/ ]9 i

$ T: j2 g2 P2 h5 t( |( ?1 v" O2 K73.Which of the following is a principle not used in stock making?' s$ @' W! p: M' g
下列哪一项不是用于制造高汤(低汤)的原则?
1 K' g4 r! ]  S9 I3 SA:Start the stock in hot water.开始在热水中操作
4 z7 E* b' O; o6 t: n/ ^8 H9 o+ r$ {. [
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
, ^1 V3 t; d  f- Q# l+ c" jA:Remouillage 法语熬汤$ q7 B( T; o6 ^4 m
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