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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。
/ P" e. h) ^# N5 P6 }; ^; J% ?% s6 t- J7 Q# |% r
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。* g) {$ Q' R" h2 m( I/ ^7 f
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' \5 U0 \* r% G7 @& \$ |' {& x
1.Which of the following methods should be used to determine doneness in a New York steak?; D0 S3 `* m6 m" ^7 U
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). `: |: W% N) Q; B4 }7 ~; X2 d
A: pressure touch. 压力触摸& T! z6 ?+ M* N3 X" o9 A  a
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 ]* u& j% `9 y  k! p4 K  f
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
. O* X: S6 n  v8 D) D& j' LA: acid  食用酸# _! B! G7 B8 X9 U2 i' F; j
3.Vegetables are major sources of which of the following nutrients?
6 H5 f6 b8 W. U蔬菜中包含的主要营养有哪些
7 i6 e6 {: L6 M( Q) i% t" Y8 ~A:vitamins and minerals. 维生素和矿物质。
! |* Y) r* M; |, h0 O5 F# j4.Cauliflower is commonly served with0 P# O* j* E8 z  s* x7 x/ o
花椰菜(菜花)最常见和那种酱汁搭配
8 P! h# }* ~5 J0 t4 r4 y9 e+ @, `A:Mornay sauce. 奶油蛋黄沙司
, `+ [: M1 z! s: \+ A5.Which combinations of products are found in pie dough?6 f4 w) E- J$ S: j5 y9 |' W8 |
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 N7 W$ B) c3 a0 kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 T1 Z( e* J# I% _, R" f: o& m6The French term for mussels is 法国语青口(海红)叫什么
/ i  Z$ U" p4 @A:moules.法语青口,海红
, V+ D5 z& Y# t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) q% ^/ d- ]( J( F8 e( `
A:faintly fishy. 稍微有点似鱼味
( [; `9 a1 A$ {" W) N: B7 k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ S9 S' g- T* g. @
A:2 days. 2天
/ M! ~+ F. \& F2 S9.What are the principle ingredients in ratatouille?
, W1 ^+ k4 a" h4 k2 I# q# _炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) G* G1 ^  ?1 q0 e6 y2 c% n* F. [
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 ]6 d: j" G3 F% k  h; P& P, G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ M9 c9 h+ N7 H% h* s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' X# u/ i4 P; l) ^6 IA:cook food in quantities that will be used up within 20 to 30 minutes.
  B& ]9 N) z) V6 @0 U( V* W7 t大批量烹煮食物要在20到30分钟内
# ]3 B4 r* Y6 F4 {11.What person has the authority to issue a Health Permit?
* @. V4 N/ c  _谁有资格颁发健康证(卫生证)。( f. A9 {0 u* u1 ~% U
A:Medical Health Officer.
, X/ d* k  x1 f8 P( S- w8 Y  @( G# w医疗卫生官员。( z& ^) ^% O( c$ W
12.For what period of time is the health permit valid?2 D/ P4 V6 [. F! ~1 K4 a* W
健康证的有效时间是多久?
# v9 ]5 n0 r- T8 @9 i* ~1 eA:12 months.12个月
5 y+ h5 ]; b7 B, [13.In the area where food and drink is prepared, the ventilation system must be able to change the air# Q* m% x+ ^& |' x- j1 t. `# |/ B
在食物和饮料准备区,通风系统换气的标准时什么  t5 y1 g8 I# `1 i
A:08 times each hour. 每小时8次1 _/ r! z$ r9 ^7 P! `
14。The minimum temperature for manual dishwashing in the wash sink is
2 ^$ N' G5 ?  u  W0 S' t手工洗碗,洗碗池的水温最低多少度?4 j+ }2 P+ V* V5 v/ A; a
A:110 degrees F (43 degrees C). 43度% Z$ u3 n. W& L  \: {5 H' U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- p$ P, K2 h) h3 t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 q1 U9 A+ k  v0 D/ y' p
A:180 degrees F (82 degrees C).  82度- o0 o( p4 I0 Q( X! B  [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- f$ ?/ t8 v" F6 ^! M9 V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ A4 T8 I" c4 T8 Z+ j# s4 O5 ?; K
A:en papillote.  法语自己理解
1 ^0 B5 c  Y! \6 b: {0 ^17。Wing or Club is considered a
8 {1 t. ~7 s) u7 G# `& O* r* r翼和CLUB 被看做是一种...
1 ]  e5 I6 G/ m! _- yA:Bone- In Cut     带骨切
  _5 P, k2 [/ h: i8 M, G% `3 t18。New York is considered a   纽约牛扒被看做是一种
: G# \6 u( _( m; c* m0 Y: m8 JA:Boneless Cut     无骨切
9 \& p! ?$ m0 X8 M19.In general, a court bouillon for freshwater fish will contain
( `2 [) ~1 o3 X) x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4 i) w. S( q# O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ V4 Z. W$ k8 y1 N- t/ L和做海水鱼同样数量的调味料和香料
) z0 s9 e7 y  D% `# v20.Anise is very similar in flavor and appearance to7 M3 k, D  C& Q
八角和下面的那种原料有相同的味道; N6 A  @6 H" D% \' q5 |! H* f
A:fennel  茴香
7 `% H0 w4 T3 Q" n9 |, J! O3 ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 o1 n8 m% d  f8 v' J7 g下面那种原料更像大葱且有平面的叶子
. U$ b* g' v( ~4 A4 \/ _5 HA LEEKS  似蒜葱 (这边人叫京葱)+ y+ |; h+ D' v8 H( s
22.Which of the following cutting shapes refers to a small dice
8 F5 [* M, U: ~  y8 X, O9 _* |下面那种刀切形状指的是很小的粒(末)
0 r# P; ^0 k' H9 \# _& v( xA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 c1 c1 I3 E" k* B5 H, j4 `2 ^# Q23.Oil is added to the water for boiling pasta in order to) q+ k* w; M2 w2 h& H7 e% C- ?7 O
向煮沸的pasta (意大利空心粉 )中加油是为了
0 ~/ H# ]! R! E) o3 S1 zA:prevent the pasta from sticking and to minimize foaming action.
. q3 `% O* I4 i' P& V2 V防止面条黏合并降低发泡。2 g5 {" X- x, N" D6 h4 |% n
24.Which pasta dish features pine nuts and basil?
& E% W) X7 Y& l, D* n7 J( X$ L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 s. g8 P+ A5 o5 X4 n
A:Pesto.一种绿色的意大利面酱 5 q' S0 u4 @: p0 E) j  b
http://www.tianya.cn/techforum/content/96/563836.shtml+ e8 A: s) b- h2 u4 S/ ~7 V

- I4 G4 j6 }) [, I# l8 a25.Which of the following is a spring vegetable similar to spinach?+ I8 a& c  D# Z& i$ `
下列哪项是一个春天的蔬菜类似于菠菜?
- k; h$ Z9 Z2 z# M; r9 N/ [0 m1 YA:Sorrel. 酢浆草。8 f' j" [* Z6 b# e' _
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?
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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:4 V6 C; E5 z( j8 v! T! W
哪位厨师最早带来高水准浮夸的美食' g( |, h, N7 o) B
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:! N" s* h) d% ^+ E3 I4 ~* [5 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 。  `& W; {8 ~6 f) A1 j
A:Cast-iron stoves         壁炉
8 z; v3 [  @  [http://www.usstove.com/products.php?id=6# t7 g! P7 t, V
: t, {5 O6 n4 L$ w  P, h) D* l
28.The French term used to describe the roundsman, or swing cook, is:
3 U8 h% [0 i* z+ M/ `9 v法国术语,用来描述roundsman,或摇摆厨师是:
# u& G9 N* ]& l6 I# f& m7 JA:Tournant   图尔南9 g. H2 G- I8 T, U( c

7 ]7 J! q, k4 P6 U29.Another term for the wine steward is:
" y5 f) I1 ~( R+ ^4 I: ^8 j' b: Q4 y葡萄酒侍酒师的另一个术语是:. T# E0 g9 ?: m1 X* {: Q* Y# W
A: Sommelier 侍酒师' {: F& k% \' L8 s: ]& L$ K( f
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30.Molds, yeasts and fungi are examples of a:  i0 d. p  D2 b! Q  r+ T& O2 q
霉菌,酵母菌和真菌是一个神马例子
) T. S1 ^, K+ @. T7 DA:Biological hazard 生物危害) K% U7 I2 i" E0 w. c

9 z$ z( k; h# a9 D+ b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& T% r: V$ w/ ~% t% J" k4 v' Y, }/ @根据加拿大食品检验局,食品的危险温度区在多少之间:
+ @) ~7 d1 i) K' a1 _. tA:40° and 140°F (4–60°C)     4-60度
+ i+ W& f- x+ w
" L( ^! _" q$ }5 a6 ^32.All bacteria need the following for survival:
* M4 ^, X' L6 ^9 C, ^4 l# |所有细菌生存需要以下哪些内容:2 J$ |/ l7 C8 P! |7 M
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 F; F& l" L( d6 X4 |$ g" g; m6 G% b7 }& I3 P
33.Which of the following correctly represent critical control points in a HACCP system?, d$ i; f7 Y; ]" w
以下哪项正确表示了HACCP体系的关键控制点?  V1 L3 E+ h2 ]9 X7 y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& i2 u! x6 |! M& ]9 F1 j+ c* S食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?- O! u4 K/ @# J+ Q9 t/ I+ c
下列哪一个不是碳水化合物的例子?& Y4 Y; }1 R4 f+ D# E
A:Essential nutrients 必需的营养物质6 y8 r( z& W  i! y$ X, }* |" U5 q

  S* F1 U$ Y& D6 f2 a1 E35.The process by which a liquid fat is made solid is called:
/ q4 U/ N, q7 k4 e$ `液体脂肪做成固体这个过程叫什么3 L1 L* e# F9 X" B! `( C, F8 X
A:Hydrogenation  氢化
- n, H* Y" C% p" u' c# l8 A0 e/ q* X, o* L4 F
36.Which of the following is not an example of a fat substitute?
2 O/ B1 W) t6 [9 \1 a6 ?下列哪项不是脂肪替代品的一个例子
4 Q* s3 z% ]1 e! f* BA:Acesulfame K  安赛蜜K表
+ y9 q3 v" x' j2 T* C! y& @$ {: _/ T3 S
37.Health Canada requires that a product labelled "fat free" contain:) t0 C* u9 j$ G+ b, \: |% o9 D
加拿大卫生部要求的产品标有“不含脂肪“包括:7 G+ L; N& `( b0 C7 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& L+ R( S# f) q: u1 ~* q

; `8 h' C1 w) P' U, t6 n" Z38.Which of the following is not a problem associated with converting recipes?; N8 C- |8 k$ B0 O& s. q( \
下列哪项是不相关联的转换配方问题?
+ P3 {' j3 G& h# p* m; WA:Unit cost 单位成本
  u) r" d. `7 X( ~4 k
1 D9 H' \' C7 h$ n/ S. \  l2 A3 S39.The condition or cost of an item as it is purchased from the supplier is called:
: L* S" k1 e# M% j从供应商采购的物品的品质或成本叫什么
+ F. l/ D( W# \' H* k& k) sA:As-purchased cost 购买的费用
2 z, ?& W1 K$ h+ N
* y6 ^6 {2 x* m1 V0 z1 H40.The amount of stock necessary to cover operating needs between deliveries is known as:. ]8 ~; Y; d6 {! |$ w
在新货到来之前用于日常所求的必要库存量叫什么
. s7 ~! D/ M% V$ g& yA:Parstock 基本日常最低库存
  V8 ^0 Z" U. Q1 v, j. c
/ c8 a* J+ I/ X+ T9 [41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 S2 A8 Q7 z. t/ S" w3 q3 K2 w下面那个缩写是用来表明正常库存流程?2 }7 T- L/ n+ B( }" g3 o
A:FIFO=FIRST IN FIRST OUT 先进先出
2 t0 q; j7 h: m& Y
) e, s1 o9 @9 E) v+ A9 j" w# w42.Which of the following knives is used to turn vegetables?
) z0 |0 L. {- y2 }* F- Q# F  ]下面的那把刀是用来打开蔬菜吗?) T0 p9 C" J5 V+ z" ?! w
A:Bird's beak knife   鸟嘴刀! l) B2 u5 Q7 p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ }+ G- D* n. m3 M, c+ s8 I
' I# F! n: s+ R  i# S& S6 o9 U43.What is an instant-read thermometer best used for?
+ ~0 f# i0 O7 [9 ~7 E/ D即时读温度计最好用于那方面?
9 ^* }& q+ B, [A:Checking the internal temperature of a roast 检查被考物品的内部温度( r$ ?5 D( v# U  n# K2 ~

- B# u9 N* J+ G7 O/ g" y1 N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 i4 v" Q9 g5 e( y! h+ x9 |) p下列哪些金属材料受热均匀,通常用在铁板而且非常重% x3 P% g. i5 g; e5 T
A:Cast iron 铸铁
  S. M+ Y: O# `$ P
7 A9 V- H$ R( c) D/ t! F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# G/ v6 r  h/ |" f% ^; b* z* ^5 |
哪件装备下面有一个可移动的碗和一个S形叶片?$ k) H9 @7 v5 J6 x
A:Food processor 食品加工机
3 i+ e8 J6 }- a1 w: E5 _- |6 khttp://www.google.com.hk/search? ... iw=1263&bih=572
1 l  f- K4 u! m4 T* s8 [; _( E. q% o% U# H" }+ g) l
46.Which of the following is not a rule for knife safety?
" E% ~# \1 o9 p8 [% A% h$ n下列哪项不是用刀的安全规则?
8 z- j/ E3 [/ R# d* K, [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 \  c/ Z. r  a8 e0 P) K4 H! r4 @5 h. b* {# A" N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& @1 ~7 T5 V* U# U% v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 ?" z" M. p$ {A:RondellES 9 `: t9 p9 p. ^% N1 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 U# L5 U, z  p5 f6 x2 ]3 p  f' b. a9 m) ]% A7 g
48.Which of the following is a diced cut used to garnish soups?4 Q4 @. h1 q, q6 b) q
下列哪项是切成小方块用于汤的装饰?1 w; m9 T% a) c$ ]7 ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ S- d4 V) a, o: q1 K* V# k) e, ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 N( [- P' p( y# K3 U. G, d0 W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 U/ V' A: X& s' P2 \
A:Gaufrette
. L" K" ~$ j& l/ a: Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# _* P) i% d, B6 D! U7 V- F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( `7 f. ?3 L# \/ F4 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 S4 B0 L* n! B( V$ M5 \  h
% k- c- r, i+ `7 @9 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 b/ k9 w* v/ J: q
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)4 x7 D  Y2 Z3 b" z7 [
A:Cilantro 胡荽叶 香菜
' {7 D; D  O% }2 _4 s" x) w) zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( {3 n$ \3 G! \, B4 z1 s! `3 f( J. |60.Allspice is made from:9 a9 L! l* C4 r2 J  b/ ?1 u) I; t- p
多香果,  多香果香料是什么
" r- S5 _+ _: f- ]& Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 G) n; K! k6 R1 fA:A dried berry 干浆果/ o7 N1 G& u8 @
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61.Which of the following are used to make a sachet d'épices?
7 M0 r/ h. ]8 r/ Y% W& ?* f下列哪些是用来做香包德épices?
$ {* e+ M5 W9 Z  j% @! phttp://www.sachetcatering.com/0 l, r8 N4 Q' T# j( i+ h# b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 K8 o8 P, T  j9 N% c" @8 f
* C8 T5 C% a1 F/ r9 E5 Z. f
62.Which of the following condiments are not soy based?7 ?1 G6 V' t& i( b8 \) C
下列哪项不是酱油调味品的?7 P9 u' D  U+ |% e9 d7 i
A:Wasabi 日本辣根
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+ Z1 b) n, t. Y7 G7 B0 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  X/ N5 G, [$ _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:
! b% T5 F6 k2 N" i2 l& Q/ \A:Pasteurization  巴氏杀菌0 q: Z: j+ I; S5 L

# U) X/ C) r# H: W64.Which of the following steps is not the correct procedure for whipping egg whites?8 x% ?* B+ O8 L; H1 e) D" F
下列哪个步骤是不是正确的蛋清搅打程序?, w$ q1 g) q+ t# m
A:Allow to rest before use. 允许休息后方可使用。5 |. n# u' [$ ?3 g; B2 J

( ]& T) Y5 M2 [4 W65.The weight of a large egg is between:一个大鸡蛋重量介于:* S6 ]9 X7 h, Z# U
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
* V: J5 h4 J4 I1 \炼乳是一种浓缩牛奶 是去除什么做的% _8 w# }( ?+ Q0 y( n
A:60% of the water 60%的水7 ~# u0 {0 T& J

* A3 g+ j& I# U( q" p3 m  [67.A method of cooking that transfers heat through a liquid or gas is:
/ u6 N. a6 w# y: x一种烹饪方法,通过转移液体或气体是:
% |6 C2 v1 g' N9 rA:Convection 对流4 w/ l) G8 }) c- a; f; ]

" l$ D9 \. }! X3 _& s68.The cooking of starches is known as  烹调的淀粉被称为9 I: {  t# O' B6 j3 H; C
A:Gelatinization 糊化. ^0 ?& F2 `" V- V6 l6 b" W4 e
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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?
5 z. ]! l4 h9 [A:Braising 烤. H$ U, h9 i0 @% h) ]9 O' G; c

8 J! M/ D; a) a( S4 S1 S70.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:
2 \# S2 x( W% P0 B3 m  ^0 k4 vA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ C( D- E# }! \2 v/ A0 r2 s2 D

+ v; K& n6 M0 j: L71.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
% i. @4 k/ Z6 t9 ^8 ^2 t% {$ p( Y' A$ r: ~A:Fumet 原汁
0 Y2 K% M$ Q+ t5 V! c4 ?- a7 |) G+ ?+ ?* g# a4 q+ H
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2 E: E1 D7 L. O5 N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
  z1 J* q* k) Z4 w3 \, v, e* R4 ~$ P, I  C1 {! G  C% z
73.Which of the following is a principle not used in stock making?
9 u4 k9 q; p  G" o( e0 l% b, o下列哪一项不是用于制造高汤(低汤)的原则?
6 r" x) C/ s8 _' P! IA:Start the stock in hot water.开始在热水中操作; s. v6 g0 M* m& K1 v6 }+ _' [  `# r
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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
6 a. _8 t2 s6 dA:Remouillage 法语熬汤& S% }% u/ z' z2 {5 M1 L  H
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