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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。
  z5 s7 h  s1 J7 [+ i
7 h8 L1 v3 S5 \: K+ T! Q4 C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。
3 `$ o2 z. e5 I7 e  _( n) d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
+ A9 T" D% C: r3 G" @' k0 b% ~1.Which of the following methods should be used to determine doneness in a New York steak?
, O; L; z  J: V* O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)
0 t8 A9 K2 w- _$ x6 _A: pressure touch. 压力触摸1 v7 T9 U& A" o2 K
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 r% F  D) `% Q" ?! c! X  t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
/ Z$ l+ g/ b+ m9 wA: acid  食用酸2 n1 Z3 D6 {% X2 H. l$ Y# ^
3.Vegetables are major sources of which of the following nutrients?
& e( W2 `: |6 A( N. T& P* A8 p# @/ I蔬菜中包含的主要营养有哪些- k+ I- Q4 R' @: D
A:vitamins and minerals. 维生素和矿物质。
6 O; z, o( u3 d5 C# J7 r4.Cauliflower is commonly served with
9 x" i2 X3 a5 ]" x( Y8 V7 D花椰菜(菜花)最常见和那种酱汁搭配. Q! N( C$ ]$ @+ q$ V7 j; [+ i
A:Mornay sauce. 奶油蛋黄沙司
) q/ m5 a3 G) _  m* U8 {5.Which combinations of products are found in pie dough?! z! Y0 p# L+ a. g9 L, 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??)
: V4 C0 {' N0 S6 XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 g7 R7 z5 v) m' q6 P) M8 O# n6The French term for mussels is 法国语青口(海红)叫什么
( l' y) l- G& B0 T6 OA:moules.法语青口,海红
5 }; g: \( I- V8 G6 j6 ]* C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# T6 q. l$ i6 I/ v4 G& Z8 lA:faintly fishy. 稍微有点似鱼味0 R; I) T; u9 w0 T) p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ k1 P, ~. Y) _8 K8 }4 K* aA:2 days. 2天
) _1 I' L: A( [! S3 h- P8 m8 j" X9.What are the principle ingredients in ratatouille?
. I8 n' E. Y8 ^3 G; H炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; ]$ ^5 J" S# g6 B' yA:Zucchini, eggplant, green peppers, onions and tomatoes
( l% b0 D$ q+ x3 N4 D& Y, M# I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) @) m8 S7 l' U) h3 N$ [1 ]
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: A  q) B4 P1 t6 fA:cook food in quantities that will be used up within 20 to 30 minutes.7 `# x. ^3 K1 T2 v* g
大批量烹煮食物要在20到30分钟内' A1 }) u. @* n' Q- @9 P0 k! t7 x
11.What person has the authority to issue a Health Permit?  `) P$ P5 p; Q4 r8 {
谁有资格颁发健康证(卫生证)。
* C% T4 y6 h& P2 N% ]: TA:Medical Health Officer.5 d( r' e* U) O3 ^
医疗卫生官员。
, n8 A8 Q" \( H2 P9 q12.For what period of time is the health permit valid?
3 o# i1 x2 j7 Z/ l健康证的有效时间是多久?
+ ~' v$ F* \+ p0 a& P6 J- l" \A:12 months.12个月
+ M5 w* O) r. k2 Z: ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- \7 o1 S, G. U0 ~; k在食物和饮料准备区,通风系统换气的标准时什么
/ f2 a! f8 t! {- ^* R, XA:08 times each hour. 每小时8次, D0 ^. T* c4 {& `6 w( {* l
14。The minimum temperature for manual dishwashing in the wash sink is
) Y8 s3 a* l. x* H8 ~/ O1 Z! A+ s手工洗碗,洗碗池的水温最低多少度?6 W6 }3 i( D' K: z# A/ M
A:110 degrees F (43 degrees C). 43度4 r8 c' w* h+ P3 _, {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- k, o. C" g" t" q4 b4 B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 I* m+ |$ Q, _3 ]* i+ Z- VA:180 degrees F (82 degrees C).  82度2 m! _% q# A1 P0 e5 \9 w! l2 j- ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% v" Z$ s5 M$ f2 a( e. Z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ ?6 B' L5 X) K# H* B
A:en papillote.  法语自己理解! F$ M3 s# h1 c$ F6 `; _& H5 m# @
17。Wing or Club is considered a, K7 V- U0 f* L
翼和CLUB 被看做是一种...) }, z  x( {3 j: W" b# j5 R0 a9 z
A:Bone- In Cut     带骨切0 K' A( ~: [" p# i3 m  o
18。New York is considered a   纽约牛扒被看做是一种4 V0 g' C9 w8 K( M" v- F0 d
A:Boneless Cut     无骨切
2 f  d3 y& \' |4 N' ]' j; I19.In general, a court bouillon for freshwater fish will contain. K8 {! [) ^9 L+ M% \% X7 q
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 o: [& d! V1 Z9 YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' h4 u3 w; E/ C2 f  h3 T7 L; M+ T和做海水鱼同样数量的调味料和香料0 g. G- ~% `+ m( Z( L% L* l
20.Anise is very similar in flavor and appearance to( M7 w( {# t8 Q. r; U5 A  u
八角和下面的那种原料有相同的味道: Z" Y* P/ M3 |" |
A:fennel  茴香' D, ^. t! r. V6 u8 t
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" Z5 |- d& U7 O. {+ s
下面那种原料更像大葱且有平面的叶子
5 @" C$ A8 u. |1 ?: z- f9 @% nA LEEKS  似蒜葱 (这边人叫京葱)
( T4 w# h4 v% C5 f, o( l- t22.Which of the following cutting shapes refers to a small dice# c$ f; z/ \* L
下面那种刀切形状指的是很小的粒(末)% X) ^5 t9 n% M# }
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" l: ^0 c3 H) l9 p9 ]1 K5 [5 b23.Oil is added to the water for boiling pasta in order to
/ l) f5 K, ~. G" _  J向煮沸的pasta (意大利空心粉 )中加油是为了
, h, _3 c/ W; m/ @, M- M& vA:prevent the pasta from sticking and to minimize foaming action.
3 p8 t* t. A$ |+ o4 y9 L# \防止面条黏合并降低发泡。6 z, E6 B5 K+ b: S) y6 U! `
24.Which pasta dish features pine nuts and basil?# C' N2 M5 d+ F- j8 T9 z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
. n: C* ?  Z, jA:Pesto.一种绿色的意大利面酱
6 }6 Q/ l( I# S* A7 P5 q( C1 [http://www.tianya.cn/techforum/content/96/563836.shtml
( g, _+ h- V! f! j! {) ?  k8 o
# [6 Q, c* o) J0 T8 e+ U25.Which of the following is a spring vegetable similar to spinach?  k1 o  J7 _% H4 F! X; B
下列哪项是一个春天的蔬菜类似于菠菜?- L( g, F* u" J) K- }5 o2 B/ K! Y4 ^
A:Sorrel. 酢浆草。' G. H2 `" ^% T6 H: v
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:. |; V/ n7 c6 Q8 q: l6 m/ @# d/ p5 @0 w7 N
哪位厨师最早带来高水准浮夸的美食% e. ~, b, j+ M6 T
AAntonin Carême 人名 安东尼·卡罗美0 s3 u, u  v6 e% P& a0 c, o/ b( `
( Q( l5 X: w7 P( [  M  I' h! W( S/ z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. c9 O% z  ]5 a( g9 ^8 l, h! s1 k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 p, q5 l1 `. X4 p& ?2 _
A:Cast-iron stoves         壁炉7 b7 m1 A8 u3 ]2 K
http://www.usstove.com/products.php?id=64 m& ]9 ~9 q5 ~- G* b

# z  }2 ]* r5 _3 ?9 I  X28.The French term used to describe the roundsman, or swing cook, is:0 Q8 f6 Z$ B. V/ q) M1 ~7 ?
法国术语,用来描述roundsman,或摇摆厨师是:
/ {: ?% d+ `! v% E& u4 rA:Tournant   图尔南/ E  @5 `8 t. g( P% b4 H7 ?

2 _0 m# i# m2 f2 F* G29.Another term for the wine steward is:
: p7 j( Q6 U+ k7 |( s葡萄酒侍酒师的另一个术语是:9 h+ C& y8 B$ c' R
A: Sommelier 侍酒师8 n/ h& Q" f, ^9 ~7 {3 ^8 T# H

9 q4 h1 R6 }% G, R' a9 \30.Molds, yeasts and fungi are examples of a:
6 W( e0 R! q  n% h霉菌,酵母菌和真菌是一个神马例子' M9 E5 F' _/ Z/ u1 p5 S. N2 _9 `
A:Biological hazard 生物危害  I& `9 q( A! q8 q- ]% u9 X
, @% P. V9 d0 ~* @0 D& ?
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( I* M  ]* p1 w6 q$ b( y  Y: ?根据加拿大食品检验局,食品的危险温度区在多少之间:
  ]1 W5 J% H2 R! L+ AA:40° and 140°F (4–60°C)     4-60度3 p( L$ g4 r) ~# X
$ V- c/ A. ^- l% a: ^) w& N
32.All bacteria need the following for survival:
1 U# H3 {4 u) E/ T' `2 ]! Z& X所有细菌生存需要以下哪些内容:
! B4 ?+ G; M8 R" NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ T8 k0 _1 t+ J6 S" v* k
. o. n! S& e) n+ y$ u2 ]
33.Which of the following correctly represent critical control points in a HACCP system?
* w3 @" [4 ]8 w- @8 j4 v9 v& C% T以下哪项正确表示了HACCP体系的关键控制点?2 w4 P4 \$ n# {+ A' L' o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 h% V! [0 ^5 Y1 X食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, E" `: Z: f* B3 T. G2 k3 v( z5 n/ \2 h% m: e) ^* ?- p& }
34.Which of the following is not an example of a carbohydrate?# [7 `7 q# p( Z! h
下列哪一个不是碳水化合物的例子?
$ ~* J% {" H, j" X( A; ~" J4 BA:Essential nutrients 必需的营养物质
. a* b- r# d- a3 {& S2 m/ B9 t* W& u
35.The process by which a liquid fat is made solid is called:# \; W+ @$ S7 Z+ K9 Q( ]( S1 d
液体脂肪做成固体这个过程叫什么
# _  n! Z1 ]$ R6 jA:Hydrogenation  氢化
3 }4 V6 s' E2 p% [0 R$ j6 z6 o2 Z, u0 @( t' j% ]8 O% x$ u
36.Which of the following is not an example of a fat substitute?
* a5 L7 }6 R2 j7 e2 o下列哪项不是脂肪替代品的一个例子. ?0 U5 J+ Z, G0 [: D; J
A:Acesulfame K  安赛蜜K表
8 h- H! K' t% C) S
9 o0 L( u9 u9 o37.Health Canada requires that a product labelled "fat free" contain:. _( J2 s6 d5 ^6 g8 @, F
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 u# E6 m9 p" O& d" x) @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 d2 ^% m( E( S! q: k0 q( H; j6 H3 J) _" U5 N
38.Which of the following is not a problem associated with converting recipes?
& d4 n1 \- t% j6 k7 E! V下列哪项是不相关联的转换配方问题?# H% B4 o8 d4 x
A:Unit cost 单位成本
" l& @; q, W- c: S
$ e7 ~( j( Q: ?0 M0 q+ C/ I# d39.The condition or cost of an item as it is purchased from the supplier is called:
: t+ L7 F+ \+ j! R+ M从供应商采购的物品的品质或成本叫什么
& {" r- ?* q2 l. M- W4 a0 N; eA:As-purchased cost 购买的费用$ k5 ^1 M+ e, W. o- x/ g% X

3 L+ P: _5 f3 s# K  x2 [1 k+ E: C40.The amount of stock necessary to cover operating needs between deliveries is known as:0 N+ g- V, w4 e* y
在新货到来之前用于日常所求的必要库存量叫什么' ~1 h; M% M" c: n0 h
A:Parstock 基本日常最低库存- m! Q9 q+ {; e& i6 a/ h+ [+ F
; K5 r) X" ^, z1 U
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 H  P; G* N! s8 t: K3 C: X( b# z
下面那个缩写是用来表明正常库存流程?
5 F0 s8 \- M$ R) |2 }3 C" BA:FIFO=FIRST IN FIRST OUT 先进先出7 o3 z& H! `1 _9 s/ [) I9 B

$ L. E- t0 p4 U+ H8 s42.Which of the following knives is used to turn vegetables?1 ]- ~$ E6 P  c% h
下面的那把刀是用来打开蔬菜吗?! ~, x5 a) {& x9 R& h3 V# H
A:Bird's beak knife   鸟嘴刀
* d- M! v: H8 s0 B3 [/ I; Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 B9 X, V! J9 B. a/ a
- V8 W# }$ U* o3 D% i' o43.What is an instant-read thermometer best used for?0 o3 O+ p) n7 I' }, w3 Q6 y
即时读温度计最好用于那方面?
- y) ?9 ?; f. X. dA:Checking the internal temperature of a roast 检查被考物品的内部温度
  v7 ~5 N7 N) f$ T# X. [
7 J+ Y0 I- c4 |; V* S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. _, B! V% k/ t" e# N& \3 @% t下列哪些金属材料受热均匀,通常用在铁板而且非常重* W8 I- W- I- h9 j/ F7 D
A:Cast iron 铸铁
, w( O' i' G7 ]# e1 `- e- I! ]0 |1 G% b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ L: b' m7 R+ N; g7 g
哪件装备下面有一个可移动的碗和一个S形叶片?
5 M: i/ G  |6 ]% v5 s1 CA:Food processor 食品加工机
& @( Z3 \0 M2 i/ j) zhttp://www.google.com.hk/search? ... iw=1263&bih=572) D- D- m( S* q8 i2 e6 `" u

! z1 `9 M! t) b9 B/ Q% i46.Which of the following is not a rule for knife safety?6 x& g3 ?. ~3 n- u' L& K7 [( w
下列哪项不是用刀的安全规则?; A0 R7 @2 k3 q" V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* f0 H+ _5 D/ ^, l! e* B' x3 b: x9 j' G" U: q( D  o# \; o
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 f, K9 C% i0 m1 x7 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) k% \7 ^% Q- ~  U
A:RondellES
: p3 h) G7 `, R0 M, m, h* u+ rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. r! ^% y3 }" B  ?9 I! k9 S4 M/ }! r
48.Which of the following is a diced cut used to garnish soups?
( l  ]7 N9 X8 p" ?( ]下列哪项是切成小方块用于汤的装饰?
* C  h: [" k$ lA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- W/ z# \+ {2 S+ y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 y- m# S5 ~, U( R3 S
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!!——
. N! H7 x& z6 E: e! z) M" ?A:Gaufrette
6 o, Z2 g2 U  ^( z0 Q3 n; qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( {* e  _1 ^& t, [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* \# W/ E# W. s. E3 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ h2 J( Q7 B* |4 m' O% m
( j& n6 L% b2 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 K/ l( D% c# Y' K2 U5 c4 C* y
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  R$ x: ^0 x- u. [/ W; N4 KA:Cilantro 胡荽叶 香菜4 K; V3 z9 V( ]# e8 o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% \5 R& ^. ?6 I5 I: t4 u* J7 r" p7 h7 v5 |0 L0 [
60.Allspice is made from:
' Q" H2 U0 A0 f- w2 A8 k- j 多香果,  多香果香料是什么6 X2 ~) L: M( s% ^3 \4 e( g7 g# y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 q- e+ Q) n+ Q; k1 k7 s: t
A:A dried berry 干浆果- y' E3 b8 K' C& o: \* `$ W

4 o2 F  V. G( P61.Which of the following are used to make a sachet d'épices?( M% B) B5 V6 i/ J8 F8 m' u5 Z* j
下列哪些是用来做香包德épices?. ?$ F9 j4 L4 T6 R( f
http://www.sachetcatering.com/
! }, z8 b7 O% ~( G) h) {! t2 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 M. q1 U; `3 e' S2 j; ?/ `. S
# j5 y7 X1 q  S7 W: u62.Which of the following condiments are not soy based?: j7 {/ q$ n! o; v% E
下列哪项不是酱油调味品的?
. y3 D: ~! R6 F6 z: K7 c# {A:Wasabi 日本辣根
2 j4 b  X& R0 ?+ P1 _4 s! b( P+ p5 `0 M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 m- W( B# U* F5 t5 A4 a" e
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:
5 X0 I/ h( _5 b; J! E3 h! [A:Pasteurization  巴氏杀菌- {5 A4 C6 s6 T2 P
6 b& E) L2 x6 A: X+ ^  D7 e
64.Which of the following steps is not the correct procedure for whipping egg whites?! x# Y1 Y3 r0 w7 @, ?: C' ~5 A5 v
下列哪个步骤是不是正确的蛋清搅打程序?
8 R/ K9 V! @& ~3 h- e2 h1 z% RA:Allow to rest before use. 允许休息后方可使用。  q# n) z1 W. i& H' x3 ^
4 l7 G0 @" G# E' t; J, b6 f! Y
65.The weight of a large egg is between:一个大鸡蛋重量介于:  l# y1 E1 @, |# N' R. u- U* f
A:56g and 63g 56克和63克
  ^, g- t) p! \) [6 T* |0 A
) {. e5 r7 C6 U0 ]& T0 v  ]66.Evaporated milk is a concentrated milk that is produced by removing
0 R& E: ]; @7 Z! W/ N% b5 b! a炼乳是一种浓缩牛奶 是去除什么做的
! G$ Z, g' @/ _9 oA:60% of the water 60%的水' [( a" z0 P: Q

; M" O5 W, r: l( s) h3 k1 Z67.A method of cooking that transfers heat through a liquid or gas is:
, i8 Z+ ]5 M; q8 [  ?一种烹饪方法,通过转移液体或气体是:
' k3 b' z, n+ G: H( B& |- `8 HA:Convection 对流, n! |3 ]) r9 A3 C
+ ]% F; H% Y2 @& D! r
68.The cooking of starches is known as  烹调的淀粉被称为
* Y5 h& ~( s( _1 \: a; {A:Gelatinization 糊化
- {$ @. G  Y7 s# n5 H$ F9 f
  U2 M0 D% `6 N3 p( x: |' t" Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; b* k# n: z1 f6 n' ~! iA:Braising 烤
7 k6 b' Z4 J* ?
) o9 ]: |5 N) z( F70.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:
8 r+ @% z; J2 tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 x# D0 r. o; y$ ~- O- C( l. h( x, g- {& K
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
9 B3 c0 X$ H% v$ m* b+ VA:Fumet 原汁
: h+ Y0 p: C# l, H  ^6 Z
0 q% V9 I1 y: J9 Y2 n- Q% G72.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0 i3 w- X; J( [/ a; p; A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜& g0 b/ g8 Z+ Q. B4 ^9 t

, Z9 j2 y1 x1 `! y' U9 \* K73.Which of the following is a principle not used in stock making?
6 q4 `8 c$ j+ y( f下列哪一项不是用于制造高汤(低汤)的原则?
) b! Z+ k% L1 H/ M" A" ~: }$ kA:Start the stock in hot water.开始在热水中操作
& P( l, {$ N, h1 l( U
# u8 {* S# L, Y3 g74.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! I' O& Z" n7 _7 p5 A3 g
A:Remouillage 法语熬汤( Q  a: m, d! b& l0 Q, M5 E
http://www.haibao.cn/blog/post/176242.htm
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