埃德蒙顿华人社区-Edmonton China

 找回密码
 注册
查看: 8833|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。9 y3 s, Y. q& H4 ]

* i' z( i0 y* w! [' u7 k' 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。; `% S9 t1 g  [
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
$ Q( Y. `5 V8 R" C7 x& [( Q& }3 g1.Which of the following methods should be used to determine doneness in a New York steak?7 U; ~( k9 Q9 {0 ~7 r) T6 x
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)- h* k. a2 ]9 t) H! u
A: pressure touch. 压力触摸- X7 p6 h! ~5 c5 e
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& V% q, K# b9 O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
" V# q6 Q$ f! P4 z1 T) S+ J6 m  A! n7 `A: acid  食用酸
  Y# H1 K) N! K& w9 ]) a3.Vegetables are major sources of which of the following nutrients?
* J' F& j2 Y0 c1 o5 d: G5 K/ n蔬菜中包含的主要营养有哪些0 l" K; H3 k% v( d. H
A:vitamins and minerals. 维生素和矿物质。
' o0 l# U) e! P$ K- k4.Cauliflower is commonly served with
: [: m! Y' B( r4 |, \! A花椰菜(菜花)最常见和那种酱汁搭配
8 M: o- V9 G0 |3 m/ z. b- a5 UA:Mornay sauce. 奶油蛋黄沙司
3 U" |4 z% f# X' D  `5.Which combinations of products are found in pie dough?8 b' N9 ?1 l" y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, V3 B. o$ c6 k. B, h" a: [A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: B: D2 b( L% O' i& N6The French term for mussels is 法国语青口(海红)叫什么$ S8 F9 Y0 p+ W& g$ S" G4 F
A:moules.法语青口,海红/ T0 P& p. }. F  j' @7 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ X; p8 x: D9 ~! ZA:faintly fishy. 稍微有点似鱼味0 e/ _- R$ O/ t5 C
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& U6 G9 A" K; e- e; r8 k
A:2 days. 2天  z' s+ q4 z4 z( Q- I2 R
9.What are the principle ingredients in ratatouille? # [; J1 K; W: v) `
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; v! ]8 N: J7 C6 J. _5 H! YA:Zucchini, eggplant, green peppers, onions and tomatoes/ v7 N% s/ ~7 E0 C
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) d+ L7 o9 L9 @6 M( [1 X$ O8 p; s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 `# X& b1 P, I4 F: L5 n, P1 |6 Y
A:cook food in quantities that will be used up within 20 to 30 minutes.5 E, Y1 |/ I: Q8 V8 ?5 a, e0 A
大批量烹煮食物要在20到30分钟内
9 A* [, b2 }8 B! o' Z11.What person has the authority to issue a Health Permit?
8 j& D( y. [6 i1 N8 `谁有资格颁发健康证(卫生证)。
8 Q, ^# ~( i& R- d# A! [6 [A:Medical Health Officer.- C% N# r5 G" H  i3 j" Q
医疗卫生官员。
) [, d4 Q5 W9 Z, v: W* |1 @5 V! j12.For what period of time is the health permit valid?
( f% D9 ]+ g9 {8 C( J# F; H) Y7 U0 I健康证的有效时间是多久?9 i0 G3 k4 h( L
A:12 months.12个月
: l5 c0 x6 k! g' w. M13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 O! o3 f' l0 @; \! a7 b
在食物和饮料准备区,通风系统换气的标准时什么5 W- `' P; F. H7 A5 O; a4 b+ }$ {
A:08 times each hour. 每小时8次/ M! H) c3 g% Y4 |/ h7 `/ w
14。The minimum temperature for manual dishwashing in the wash sink is' Z  v9 U- }3 }3 ]8 f
手工洗碗,洗碗池的水温最低多少度?; o! a. U5 U5 ?/ _) O
A:110 degrees F (43 degrees C). 43度
, X8 ^0 a1 d2 r, }* G15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ c1 Q/ Z; J# Z5 b( W2 C, J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ d$ h# D; Z/ U# O6 M) QA:180 degrees F (82 degrees C).  82度
% N: S( L, }$ C/ E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% ^! L: v" U/ q: N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)) C! k) x3 A, @# Z3 f
A:en papillote.  法语自己理解
( b% ?/ b, v$ U/ x% K- J: _17。Wing or Club is considered a7 J( y$ W/ Y9 w$ i
翼和CLUB 被看做是一种...5 s' w9 L; v( V# v
A:Bone- In Cut     带骨切
9 }0 P+ J2 V5 n8 P/ O/ K18。New York is considered a   纽约牛扒被看做是一种
# L, G1 u8 D3 }, A/ dA:Boneless Cut     无骨切8 j" }' y. k1 \; R0 i" q+ P" y
19.In general, a court bouillon for freshwater fish will contain
! i6 n# d! s, h: f2 S. A# I% u' L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% E8 c- v5 {; N& f% t+ s: W1 ~% Q& R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. N$ H; h" Z+ i* p8 B和做海水鱼同样数量的调味料和香料
' V& ^( n+ @$ g& J* v" z0 h20.Anise is very similar in flavor and appearance to* x5 S- [" t1 I
八角和下面的那种原料有相同的味道& Z7 Y& I& g3 w& l; @0 E+ m
A:fennel  茴香9 o3 v5 N9 f) @; ~, P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 G4 j, z( K( _下面那种原料更像大葱且有平面的叶子
5 P! L+ |$ O- K3 dA LEEKS  似蒜葱 (这边人叫京葱)0 J/ ?2 c5 a% _+ {+ a3 a
22.Which of the following cutting shapes refers to a small dice
; e. C' y6 o: Z下面那种刀切形状指的是很小的粒(末)( H& X6 W& n' R  x. S; p' S
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  j2 p5 ]# d, E& K2 N23.Oil is added to the water for boiling pasta in order to
: C' X( k. U6 S* [/ N% L( _& H向煮沸的pasta (意大利空心粉 )中加油是为了" c. b! C$ R# q' B
A:prevent the pasta from sticking and to minimize foaming action.
6 ]$ ~" i9 T' E8 G1 ]: X防止面条黏合并降低发泡。
& Y* l3 o5 Y( A$ V( D$ ?1 u24.Which pasta dish features pine nuts and basil?1 ^/ ^: `- t7 P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 A  I/ Z/ M! g9 t7 fA:Pesto.一种绿色的意大利面酱 ' S$ y% f% n4 _) I* e
http://www.tianya.cn/techforum/content/96/563836.shtml& G( X8 [0 l4 ]8 A3 l
) ?& p5 O" @* ~  p  H
25.Which of the following is a spring vegetable similar to spinach?
1 Q# |# U$ I- _! F* }下列哪项是一个春天的蔬菜类似于菠菜?0 h1 a- j$ z( V& D* T6 B# v2 s
A:Sorrel. 酢浆草。
6 W- F7 v  S1 fhttp://www.google.com.hk/images? ... iw=1263&bih=572
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?
大型搬家
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:" o( A2 g. }# h" f7 f% W* G
哪位厨师最早带来高水准浮夸的美食! o3 j+ `& x! [6 j) t" N4 E5 x
AAntonin Carême 人名 安东尼·卡罗美
7 g  G& }3 F# Q. ]& P  ^/ `( q  R/ X- B
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# v" s( o" e' _& C* s/ t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* c% t" e* h; |. GA:Cast-iron stoves         壁炉: }, `$ V) D$ T; ^5 U8 b
http://www.usstove.com/products.php?id=6
7 ~3 g6 V. C) R' r, p4 l+ H- S7 s
+ C) B! \$ K% g4 u* I28.The French term used to describe the roundsman, or swing cook, is:
' ^& r9 `0 Z/ |/ O% g9 n法国术语,用来描述roundsman,或摇摆厨师是:/ ?9 j$ F- O! K  h
A:Tournant   图尔南
0 D9 X1 R" Y0 |3 C/ a+ V6 g* w2 e; l9 z0 S3 M
29.Another term for the wine steward is:1 B$ D9 G' D5 u; i2 `' d' i
葡萄酒侍酒师的另一个术语是:$ K, j* W$ c& |* m1 @4 m! N
A: Sommelier 侍酒师
( z/ w* ~, C, \4 s; H) F8 R/ s4 k! Q  m4 ~) M
30.Molds, yeasts and fungi are examples of a:
1 l6 q, }/ t& R, U. m' }( N+ f霉菌,酵母菌和真菌是一个神马例子
' b) }3 J6 R6 [: B2 n5 wA:Biological hazard 生物危害% C. F2 N5 _7 n4 d) p% `( X
( E. h, i/ H4 i7 D+ X& |* U& a+ w
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% e1 B+ u! M, k8 d0 c
根据加拿大食品检验局,食品的危险温度区在多少之间:" t, U: u2 u0 X  c3 B% U
A:40° and 140°F (4–60°C)     4-60度( j! O0 N5 p; B& [) [& ~
- m/ ?$ U$ T$ y9 a  L
32.All bacteria need the following for survival:: k+ S2 |6 ]- H, |, n  Y5 f' ~9 T
所有细菌生存需要以下哪些内容:
+ V( E/ {8 I' c% v& v4 F- vA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 P6 n2 @/ F4 _  i( b
2 u& W7 C* [' M1 M, M6 L, s7 Y& Z0 I' a
33.Which of the following correctly represent critical control points in a HACCP system?
6 V. F/ n2 Q: ~! i. a2 [以下哪项正确表示了HACCP体系的关键控制点?$ m- G( P, w5 ^, D4 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! P; v) I7 u+ [食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' d4 r' r) k  W4 \
! y8 O/ S$ E- |34.Which of the following is not an example of a carbohydrate?4 @) i  H# s9 D7 t" K6 ^
下列哪一个不是碳水化合物的例子?
/ h" M- s$ m) k$ d% ~& _) i% A6 t2 uA:Essential nutrients 必需的营养物质# n- b$ N6 E* @/ N& b; U9 I
9 D! H9 `/ _, v- ^4 T1 e
35.The process by which a liquid fat is made solid is called:
0 ], _1 W9 A/ q& w液体脂肪做成固体这个过程叫什么' s) y: O7 l& z, C: N* m( s
A:Hydrogenation  氢化
7 g) P: J6 Q# q$ {8 Q
+ j- j% l" j' Z$ ~2 ^7 E36.Which of the following is not an example of a fat substitute?( Z! t/ Q0 B6 }
下列哪项不是脂肪替代品的一个例子
7 Q, ?1 o( T3 \% m5 |5 b: eA:Acesulfame K  安赛蜜K表
2 ^8 s7 [9 b  ]5 N
8 {. f$ X2 y* g$ ?" i! u0 h37.Health Canada requires that a product labelled "fat free" contain:3 \! d/ x+ r3 Z' S, J! Y- g
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 `4 D% }1 h! E, p  I' b6 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) o; V' P# P9 s/ K" W
1 e, B, N2 ?# p# I' H0 u
38.Which of the following is not a problem associated with converting recipes?# N; M: w) u% M7 L1 j% ?2 h
下列哪项是不相关联的转换配方问题?& B( J: M( c' J3 R6 d& Q
A:Unit cost 单位成本4 j* [# f  v. I4 z7 C+ G' c
9 n  x- H1 f, P0 O4 }  m, e
39.The condition or cost of an item as it is purchased from the supplier is called:, |+ M( U0 M; ~; \! h
从供应商采购的物品的品质或成本叫什么
; T2 d! h- Y- RA:As-purchased cost 购买的费用
5 z1 E( |$ Z, i' |% @; R
7 i6 N$ v; W0 d8 D0 w  q40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 \9 a0 p* e: X4 }: G在新货到来之前用于日常所求的必要库存量叫什么
( ]5 Y5 I! O' N/ Q: AA:Parstock 基本日常最低库存- H, b, F4 {% T$ f, F+ t6 }

5 f! l; }' W' K0 v2 z1 B41.Which of the following abbreviations is used to describe the proper rotation of stock?+ E3 H% q! k! ?/ }4 m* q
下面那个缩写是用来表明正常库存流程?! }3 S' y1 L. \* v6 U! k, T# @
A:FIFO=FIRST IN FIRST OUT 先进先出
! b6 H. f$ j  |; C) d6 F% B; N- ~0 H2 \% u
42.Which of the following knives is used to turn vegetables?
! E( R+ Z4 w! ]7 w7 b% i- j下面的那把刀是用来打开蔬菜吗?
5 A0 `3 }) P! l1 g8 B& |0 |5 o$ I8 }A:Bird's beak knife   鸟嘴刀
6 W" c4 x" B# m  ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 C) ^# r" k: K5 O: S8 P; c9 d: I

+ T  k2 f; h# D4 U43.What is an instant-read thermometer best used for?
. D0 I' t. l; i4 _9 G0 f$ W" N即时读温度计最好用于那方面?
) F  E( i/ u) ~* m0 K& iA:Checking the internal temperature of a roast 检查被考物品的内部温度
# p8 m- v4 `$ p! R& l! m4 N3 D
+ Y2 T* d  G0 s5 h* m; ~2 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- H) _% F: V. N9 U; l( z, Y1 `0 k下列哪些金属材料受热均匀,通常用在铁板而且非常重. A& B$ c/ R8 U
A:Cast iron 铸铁
, K1 k4 x/ p. [. v- B
1 z# _) Y& h, L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 \( u7 [- x5 v/ Y+ q哪件装备下面有一个可移动的碗和一个S形叶片?  B4 h# F/ J# G) C6 q+ s% W
A:Food processor 食品加工机
6 r* N$ E( {  q" s* ~& d$ Q6 }http://www.google.com.hk/search? ... iw=1263&bih=572
6 N  Z3 X' u& D) g
6 u7 w  W6 f* P! Z/ ~" q- X46.Which of the following is not a rule for knife safety?
+ h0 _: C# V7 Q( ]下列哪项不是用刀的安全规则?7 u) S1 `% s/ P) A! P5 R0 t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 }3 b, H/ w5 h# h
8 z% {7 J$ r1 P2 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: j/ p% S2 v2 q% ~5 q/ Z0 w0 m把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, H: w5 M) H' u! W/ M3 v4 T  T
A:RondellES
: ~3 @4 W6 O6 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. ?: I2 r) P$ ^* a  ?

  L- w" S$ l% C- B, r. S' N48.Which of the following is a diced cut used to garnish soups?4 E3 j7 @9 f$ p8 T! a& ?7 ?- e
下列哪项是切成小方块用于汤的装饰?0 P8 x, N/ k1 H, `' ?" ~8 K, V1 A
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm3 U. v; b2 u1 y6 l9 k  S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: l( v/ J# y/ c( g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, `% ^/ }$ l6 b
A:Gaufrette . V! g7 D4 ]" ?: r* Q3 q$ t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  j, M* p+ x/ Y, X' \" E
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* F; }, q. P: U! G2 P5 O# }. F2 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- K* F, o, g3 v# {8 {# @/ x3 j  B7 d" C& f/ t
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, N+ I6 ^$ C0 U1 z. f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)
8 y' H9 W* }$ ~  e0 H  TA:Cilantro 胡荽叶 香菜  B1 o3 g( d( O7 y0 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. c# ^, z1 n+ u: p7 W
$ o$ z! W4 T, p# N
60.Allspice is made from:
/ Y* e/ |# [$ k9 z; k, ^# N5 \2 J. b4 } 多香果,  多香果香料是什么: |' `  [- T+ `& M/ I5 B- o5 F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" z3 ~7 x9 W' x# I# }/ b& L
A:A dried berry 干浆果% P$ k+ _- m9 D
  I9 ^( R- Z. M5 L
61.Which of the following are used to make a sachet d'épices?
" U4 N; d' C9 j下列哪些是用来做香包德épices?0 A3 Q# ~4 r5 }# a% H6 J( `( n/ H
http://www.sachetcatering.com/. M% [- o4 K2 }/ k" ?+ a6 \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ B9 P. e. O- G" M. E
, x% R9 m9 Z( z8 m62.Which of the following condiments are not soy based?
* g+ b% |2 ?' l, F: I1 x下列哪项不是酱油调味品的?7 C) N7 Z$ B" P* S+ y3 ]
A:Wasabi 日本辣根
+ T6 Z9 f9 l3 V" y  G" p: U6 Y2 g1 ~) ]0 e: t7 ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) i4 i% g8 v8 u
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:) o" `3 o2 s! V. q; G" S' j  ?1 i
A:Pasteurization  巴氏杀菌
% ^+ o5 N7 U+ ?2 r( B8 C  I/ e
! o/ x% f- p' _) u" P$ w64.Which of the following steps is not the correct procedure for whipping egg whites?
# K% |/ T: l$ ]+ O+ k7 G- D$ ?下列哪个步骤是不是正确的蛋清搅打程序?
* K/ q6 O1 B3 Q$ A& r, h& s, m! O; nA:Allow to rest before use. 允许休息后方可使用。
5 g2 e/ K( D" J- D2 A( y  C1 G  v/ h* u# {7 L. Q+ C
65.The weight of a large egg is between:一个大鸡蛋重量介于:  x; ?8 W& x4 O- h; h7 G
A:56g and 63g 56克和63克
/ O- K! h7 {* |2 X" h; {6 F0 _* L0 o7 j
66.Evaporated milk is a concentrated milk that is produced by removing
1 q4 F0 w0 @( a4 b# b2 `, s炼乳是一种浓缩牛奶 是去除什么做的+ @0 x5 @+ A% w7 j8 @+ ]
A:60% of the water 60%的水
+ w4 \2 x" M& a! G, m( _) V: W( Y+ n8 i; ^) m1 T
67.A method of cooking that transfers heat through a liquid or gas is:( H: D0 i1 x1 E3 [) F9 S; M; O
一种烹饪方法,通过转移液体或气体是:
( g7 l+ H$ K/ |2 Y& p; `/ HA:Convection 对流
% T9 q; |/ n, P3 F/ W2 x1 F8 @' F
9 t- s& W$ @  g1 A6 n3 ]6 P. |+ r68.The cooking of starches is known as  烹调的淀粉被称为, L: J- a) u  f/ J$ ?- M& q3 T
A:Gelatinization 糊化
; t$ S4 P% Z; G( s5 a; O8 {
  Q7 @1 w8 I" E. H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) S/ c  J: ~9 n/ _, y3 I
A:Braising 烤* n; D8 n6 v. h  q

. F/ Y1 v; d/ @7 r( r) Y6 u1 _( H70.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 D$ _- A  S/ E1 W' x; P. LA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& D, h8 b4 ]  p( W, x/ K
# E, V4 U5 H3 L7 {+ f, y4 i* c! C; v71.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
: J) l+ V! d+ Q4 O- Z1 l+ @A:Fumet 原汁
: ]; ], X( ~+ P1 x( D0 e( d+ ?7 o* b5 F% q/ V1 u7 ]! T4 i' l# i
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( ?0 q  W* E( f# t. m6 r
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 D  `) S3 Z' V4 \5 E/ @" {4 P; I1 U. u' o" v
73.Which of the following is a principle not used in stock making?
% f6 q! G6 Y9 ]2 h) J下列哪一项不是用于制造高汤(低汤)的原则?
. D# |6 F) J8 X* q  gA:Start the stock in hot water.开始在热水中操作
$ x5 z$ G5 T& I1 |6 k' k3 v& c! F$ P6 g- b5 ?  o
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5 E7 ^/ [( [, `" g* C8 `) S
A:Remouillage 法语熬汤
. |+ @, b0 t0 ?" c. bhttp://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
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, 2026-2-16 19:59 , Processed in 0.187857 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