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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。) m. J$ ^8 Y" r
; J- Q& L  E  L8 J6 o3 I7 W9 M: x5 q1 k
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。6 Z9 y% `" Z3 w& j/ e4 i
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
; q8 J& v; y! P- A3 q* Q' |: _! ^1.Which of the following methods should be used to determine doneness in a New York steak?0 i1 _. v5 x+ 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)+ E2 R# x2 ~3 O
A: pressure touch. 压力触摸! P9 ]! N5 c) h% n3 ?5 _. F7 B8 F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% U! A% l: p/ C2 ]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: E) ?$ i5 ~6 T+ E9 ]
A: acid  食用酸' N* a0 }3 F  _
3.Vegetables are major sources of which of the following nutrients?
/ v7 ^3 e% t1 n8 s" ?& d: U蔬菜中包含的主要营养有哪些; n1 g6 J7 Q. y, o
A:vitamins and minerals. 维生素和矿物质。9 c1 w* X! _( n
4.Cauliflower is commonly served with
+ Q# C, u% J! m6 o2 P花椰菜(菜花)最常见和那种酱汁搭配
( s+ C. N0 L# _9 W* X( u" s6 DA:Mornay sauce. 奶油蛋黄沙司5 B. X+ x( G& _/ B. w- {
5.Which combinations of products are found in pie dough?
8 m; X3 |3 L( Q下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  Y0 K8 s* D" u8 k& m, OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 u$ h2 \+ |+ \3 G6The French term for mussels is 法国语青口(海红)叫什么% e: Y2 y7 j# C( K% i/ d
A:moules.法语青口,海红
# {( w/ B8 J% g( ]2 f" O, I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( O0 [9 g+ z+ `' ^* I0 [
A:faintly fishy. 稍微有点似鱼味! l% @' w3 i5 X% B% \
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  b; [$ O4 i5 C' b! O' AA:2 days. 2天5 p$ `% o  B2 n% T3 V, P# ?) f
9.What are the principle ingredients in ratatouille? ' J% Y, r/ N5 T5 q3 x7 ^1 k$ X
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 W8 z7 |/ t" x0 C: ^! cA:Zucchini, eggplant, green peppers, onions and tomatoes+ W: P) D* U$ v1 i3 F6 f
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 U1 F9 i6 i2 ^8 j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* x4 |/ [0 d* ?2 J$ y. b4 e
A:cook food in quantities that will be used up within 20 to 30 minutes.
; N, s) @4 Q2 K% u1 E; L  E大批量烹煮食物要在20到30分钟内$ \  v2 p8 M7 L% t& i3 s4 U
11.What person has the authority to issue a Health Permit?) A% ?4 _8 G0 u! N. v% }
谁有资格颁发健康证(卫生证)。# T6 w) A& g/ H5 G( v7 v  L
A:Medical Health Officer.
2 d: J  n. |! _医疗卫生官员。& M. A* a! `+ b' f2 H+ s9 y
12.For what period of time is the health permit valid?
. a) |- L6 D' h" X" G' l( w健康证的有效时间是多久?. T- f' I4 Z9 G4 D- l
A:12 months.12个月9 @/ q  ?) P7 c! p5 X7 d2 L
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 N5 x( }$ `: C1 Z3 p& p# V在食物和饮料准备区,通风系统换气的标准时什么5 M' q# [" M! {! l) U' c2 J' K
A:08 times each hour. 每小时8次
4 E: _  o1 C; A% `14。The minimum temperature for manual dishwashing in the wash sink is
$ u# @' p$ s3 f7 T! ]2 M手工洗碗,洗碗池的水温最低多少度?
4 J8 [  u: Z) w- [# bA:110 degrees F (43 degrees C). 43度3 U" a! _9 M6 F: {' p0 ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ E  B. A0 T% h1 h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ _5 [  d1 Q9 x. A9 k7 O) O& G
A:180 degrees F (82 degrees C).  82度( H* h# w1 o8 `3 ^1 L% f( a; M" ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; q$ t5 y4 F) Z" u$ o! x8 R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 G+ ^0 H0 |& F* N1 e' b
A:en papillote.  法语自己理解; @! ^2 ?# p! f) [1 k
17。Wing or Club is considered a
9 F- e3 x* H4 a9 V$ ]' i8 q翼和CLUB 被看做是一种...0 x7 i9 O1 P; Y& O
A:Bone- In Cut     带骨切, r  x/ n6 N2 i
18。New York is considered a   纽约牛扒被看做是一种
8 O% c" j9 X1 LA:Boneless Cut     无骨切
2 f* l, a. Y& O9 s19.In general, a court bouillon for freshwater fish will contain
- Z& w+ W9 _8 f) K" {0 R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
: C' O% [" [) ?8 \: i* q3 l8 d( bA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 d" ?) d, ?2 r4 F2 t和做海水鱼同样数量的调味料和香料
  w: x. H, V% _; r9 c$ x20.Anise is very similar in flavor and appearance to
) B5 c( A; b( [. T' u八角和下面的那种原料有相同的味道( F2 z) X$ g2 N2 p5 Q8 D+ L* {
A:fennel  茴香
# o# v. @6 \+ W$ X/ Q2 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ o/ l& x- V* L4 }; ~! |# }* L
下面那种原料更像大葱且有平面的叶子
/ L9 c- G7 Y/ nA LEEKS  似蒜葱 (这边人叫京葱)' e9 `: E! z# z1 K# J
22.Which of the following cutting shapes refers to a small dice
9 _# {" @. r2 [0 E  A下面那种刀切形状指的是很小的粒(末)
& [" J  J  a6 o$ kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( i2 B8 Z& o) q: V5 I23.Oil is added to the water for boiling pasta in order to0 H8 W" C6 u4 E
向煮沸的pasta (意大利空心粉 )中加油是为了# y8 A) d) H! U; B
A:prevent the pasta from sticking and to minimize foaming action.- P7 M0 @- E* d8 W9 U4 a* a
防止面条黏合并降低发泡。# O; K# }8 P" B$ U, p2 z% A
24.Which pasta dish features pine nuts and basil?( L) C( p$ R) ^3 A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! S- D  ]/ y4 f0 }% W# W6 G
A:Pesto.一种绿色的意大利面酱
: r- s+ S# ~7 Thttp://www.tianya.cn/techforum/content/96/563836.shtml2 M# r& l9 ?: }0 F" n% T

6 `  N# [; m9 A, {25.Which of the following is a spring vegetable similar to spinach?
' e% e& i! l. Q& h2 `( b下列哪项是一个春天的蔬菜类似于菠菜?
" P0 `$ t( |6 _7 w2 Z% W! WA:Sorrel. 酢浆草。" q9 D! K7 H5 ^- e1 E; T7 J
http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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:( s( n  s( r2 \3 u
哪位厨师最早带来高水准浮夸的美食; L' P7 O  y. ]' Z% J8 Q
AAntonin Carême 人名 安东尼·卡罗美( z0 ^2 g6 K6 P2 D

  v! `0 m- g* |# t' R% H! g* H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( N9 u% [# 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 [, b% v& P4 _; c3 _% r+ Z
A:Cast-iron stoves         壁炉5 ]5 i) F9 G! K% M
http://www.usstove.com/products.php?id=6& z9 e! _) Q1 z2 q
$ _. ?: M; k/ i5 R
28.The French term used to describe the roundsman, or swing cook, is:+ z# b% D- Q7 `8 M  g; v. T* Z0 B
法国术语,用来描述roundsman,或摇摆厨师是:* Y9 v, q" p+ J6 o9 h! q
A:Tournant   图尔南7 Z; V, t1 `) w' c) p) P! x! B
6 P7 @! `3 \( Y- Z3 v3 L# M
29.Another term for the wine steward is:
# a$ z  M! G0 F% ~" Y葡萄酒侍酒师的另一个术语是:
% m4 o" M3 s4 AA: Sommelier 侍酒师
0 o& |) B' g6 m# q: o/ f" p% p( T/ _  [7 j/ i* H$ i7 j  u8 {
30.Molds, yeasts and fungi are examples of a:1 H5 C9 Q+ |0 m
霉菌,酵母菌和真菌是一个神马例子, P1 Y  }* {" L9 d. Z
A:Biological hazard 生物危害
& D5 ?4 S7 l/ f& H# x
. G7 r8 u( W, T! s9 a% ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- C" Y' d. P4 I! y; J! F8 R! n! {
根据加拿大食品检验局,食品的危险温度区在多少之间:7 b. F' k3 T; H# T& S5 P5 s
A:40° and 140°F (4–60°C)     4-60度2 Q; h7 S# y% E4 ]

4 }+ F! m, ^. U/ B32.All bacteria need the following for survival:
9 h" z& B3 z  h2 p所有细菌生存需要以下哪些内容:
5 o% g; P. Z1 Q+ T% h+ \+ [5 BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( N* K, [3 Z: X1 g! {! i
% C- N) ?/ ]# S* `3 @5 I33.Which of the following correctly represent critical control points in a HACCP system?
5 z8 V, O' y. @6 |7 m$ w以下哪项正确表示了HACCP体系的关键控制点?
9 M5 E* G- _! nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# u1 j! U- ?/ v1 A食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% w; F# W: r# D1 |( o& n6 h* T8 Y  e4 W
34.Which of the following is not an example of a carbohydrate?
5 E/ g% d4 g- O; \1 i/ e% p# ]8 Q5 u下列哪一个不是碳水化合物的例子?
% @1 E* m, R9 IA:Essential nutrients 必需的营养物质
% i) \6 G& w! S
2 ]+ |$ }! ]  I/ ~& ^35.The process by which a liquid fat is made solid is called:
4 Y& Q$ C6 z( R液体脂肪做成固体这个过程叫什么5 Z) N6 K8 |, w- J* q9 j
A:Hydrogenation  氢化
: Z6 b/ |0 G1 K9 E: W' J5 c
1 Q& R% A. [( n6 M* @36.Which of the following is not an example of a fat substitute?- F; x8 X. d9 a/ m3 a. I
下列哪项不是脂肪替代品的一个例子
! c' j2 |6 o2 N. ~1 lA:Acesulfame K  安赛蜜K表* U5 k- s  m1 a$ t

. ]+ y7 C5 e6 Z# q37.Health Canada requires that a product labelled "fat free" contain:0 V7 G0 w- ~7 b& i6 @  u
加拿大卫生部要求的产品标有“不含脂肪“包括:( [# m2 T& p+ m+ w6 e; a
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ [+ X6 d  r2 ?; J
( s% v) o& u) D
38.Which of the following is not a problem associated with converting recipes?
( E, q3 K5 i! e8 N6 S1 P下列哪项是不相关联的转换配方问题?) W; F/ z# R- }8 L
A:Unit cost 单位成本
! P/ h2 D( r! \+ Y$ u, [" N/ o- u* t5 h5 T
39.The condition or cost of an item as it is purchased from the supplier is called:
& ~, V# C& |# H: e0 A从供应商采购的物品的品质或成本叫什么
' B. Q* W: ^* N0 D! C3 h" R; dA:As-purchased cost 购买的费用9 R; k, z2 i  j" V+ w
' R2 ]- s, s! n+ N/ X8 Q1 V7 o% h( i
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ l# ]4 Q" P, r6 l在新货到来之前用于日常所求的必要库存量叫什么2 }7 s3 X$ `' y) }2 k; M1 I0 M
A:Parstock 基本日常最低库存8 t- g; R" @: ~& e
" R/ L3 q3 u) ]- w* r6 T$ b
41.Which of the following abbreviations is used to describe the proper rotation of stock?" O: `0 Q. X# h+ V- r# ~
下面那个缩写是用来表明正常库存流程?* Z* K+ Z9 ?" K5 O6 v/ U! P
A:FIFO=FIRST IN FIRST OUT 先进先出
/ a3 X6 z8 |  Q2 X4 a
* u# B+ D+ K7 o- J$ b  Q5 n42.Which of the following knives is used to turn vegetables?9 @: j! o+ S( V8 r' Z* Y3 E
下面的那把刀是用来打开蔬菜吗?% ]) q& _) Q$ Y
A:Bird's beak knife   鸟嘴刀
% A4 a/ ?5 P& F2 p7 Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  g2 H; n+ p$ e+ P) }* ]/ d

' `4 R6 f0 X4 Z4 ^& i43.What is an instant-read thermometer best used for?: J+ E( @" w0 Z. Z
即时读温度计最好用于那方面?2 G* E$ Z9 O0 W) D
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% H, b+ f8 d( z* ~/ x; \  l9 G. O, P3 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' a9 E1 B. `+ Z0 Q. r下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 D8 T% g' e- @+ v4 O: v# aA:Cast iron 铸铁% z" Y7 m; o0 F; Z
- E8 j  e# l7 a3 K: x1 Z# a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. K7 R4 g% G6 ^8 m5 m* |+ p
哪件装备下面有一个可移动的碗和一个S形叶片?
( _9 ~. m2 S0 ?8 ~5 ?, NA:Food processor 食品加工机( ^+ t. M3 u$ S
http://www.google.com.hk/search? ... iw=1263&bih=572
; s! j, i# H) {6 M7 j( }1 R/ [1 K& z1 v' l) x
46.Which of the following is not a rule for knife safety?. a* b5 m9 D) M) y- J6 C1 J
下列哪项不是用刀的安全规则?
7 H1 [" w# X, k6 e* e& \: G# MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 p3 H' q( X& v2 ^# e9 ?
  b/ t7 s# i7 B' M2 T. x) G$ Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ c1 c: v, K& |0 A+ E$ w: J/ i, t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 i7 [$ P: ~8 k1 N9 E
A:RondellES
! D" z7 p& ]0 Z6 i- Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 q* d6 r: Z) J3 t; [8 O9 [2 C" ~

( w  f0 O& Q- g* M, {0 D5 t48.Which of the following is a diced cut used to garnish soups?
9 [0 P# M4 j3 H下列哪项是切成小方块用于汤的装饰?1 G9 W; v1 K' t1 i" v& \
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 \7 Z' J- j( M( d& ^; G/ }% _0 u! q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 ]& r9 x* s/ W5 _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!!——" h" F  z' \3 [
A:Gaufrette 2 b/ L3 M! p# @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* F! E, V( b  U& F+ m0 ^4 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! _- a' `) g; X0 i
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 o( _+ }% I; Y; P  y+ U0 I- H+ i, A7 u( j6 ~6 \3 F
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: K5 _' q# d  _& B( r& o
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)" H+ N! G8 H1 j* p- p
A:Cilantro 胡荽叶 香菜' N, F2 x0 H" W' c( f9 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- w- X% y( x# I4 H- C/ K# H3 c
! y7 G" Q. ]- \7 F
60.Allspice is made from:8 c7 h  C6 u8 E7 k" w
多香果,  多香果香料是什么
# p2 {/ z3 U$ K1 d% S8 z6 \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 u) f& {* p/ _A:A dried berry 干浆果* J: U+ [9 L( Z! C) e* v
4 M, K; f9 G+ e
61.Which of the following are used to make a sachet d'épices?
- |! R- x! A0 h% y下列哪些是用来做香包德épices?% E& f( R6 M' d& F5 ?8 o2 T
http://www.sachetcatering.com/
' X; ?4 J0 ^9 J3 E8 Z% tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 l) H1 z4 N4 O; Q/ k  P# D) A& L7 G
62.Which of the following condiments are not soy based?9 @  P' B* `' ?3 |9 K
下列哪项不是酱油调味品的?5 B& R7 c6 r+ J( a
A:Wasabi 日本辣根
3 o3 Q  J$ z! w4 ]  U. ?
/ R. x9 F; I* a% l$ D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 p" L! L3 {! @/ K9 m" m
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, t; C7 O3 ?; ]( c  ^/ t5 {A:Pasteurization  巴氏杀菌0 u* o8 ]. i2 v- z( o4 c: L1 D
+ r. \7 [& O) d9 w+ W
64.Which of the following steps is not the correct procedure for whipping egg whites?2 F/ g& i7 \/ {. }0 b2 k7 T
下列哪个步骤是不是正确的蛋清搅打程序?/ K1 g; M4 }& {  G/ _; R
A:Allow to rest before use. 允许休息后方可使用。
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3 k5 q' A1 E; Z, P65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 ]% ]+ x3 F) p' o5 {9 aA:56g and 63g 56克和63克
6 \# `/ J- G& m, F7 n5 u
# J# f1 j- M2 s; `66.Evaporated milk is a concentrated milk that is produced by removing
1 c# d# H0 K4 a! j# F& v炼乳是一种浓缩牛奶 是去除什么做的
& P: Z+ u; R1 ]1 z  P- m. i5 tA:60% of the water 60%的水+ K$ J# E) B; y3 z3 ^

& I9 {6 ]* P; ^/ u' E3 |4 Z67.A method of cooking that transfers heat through a liquid or gas is:
3 O7 N7 ^. c7 @1 b$ N一种烹饪方法,通过转移液体或气体是:  @0 H- e: U; H1 M& t- e
A:Convection 对流
2 i6 m: F+ d7 ^) j* R7 U! E* F9 |/ {' _% G! o! p5 E0 \) y
68.The cooking of starches is known as  烹调的淀粉被称为
0 {2 ^) x' O! }4 o8 f& ]* `" pA:Gelatinization 糊化
( k" U1 x3 Q. K( ]
# B) o! n$ P7 I; s9 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 Z1 g1 N% S3 G7 k0 z% m, l
A:Braising 烤
# T: y( b2 |/ w6 s0 v5 Q& ?4 Y& a) i+ z
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:
2 d* I+ ?5 n- N' _( L( tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) X1 u) \" M$ G, \5 x3 Z% c
: R3 V* S$ i: z3 ]/ 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
1 x* i! d2 l' X/ I, ]A:Fumet 原汁
/ F3 j# @1 B1 b5 ^: U
- e3 K: ]7 |! 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
9 i$ R* t/ O+ V7 F0 JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
! @- _& ~: t; ~
. [* K& q6 L6 R8 Z( H73.Which of the following is a principle not used in stock making?3 y- T( E% s+ s
下列哪一项不是用于制造高汤(低汤)的原则?
1 o, D1 y9 e& p; |+ |9 ?$ PA:Start the stock in hot water.开始在热水中操作9 x* c. ^2 W2 f' v: e" m- B

3 z( \! j5 q" r- |) h; H74.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# ]+ [7 u6 \, b* l
A:Remouillage 法语熬汤
0 l6 f# ~! I( T( |5 \' f) _8 q$ y' E  J; nhttp://www.haibao.cn/blog/post/176242.htm
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