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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。! X  B( ^9 S: _. ?/ _* r7 q1 E, D$ @
5 q4 ?' h: _7 @# W' g
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。
' n4 z' @* B' L8 x, Y" a9 `3 q: 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
9 z/ `' s: l' |; T1.Which of the following methods should be used to determine doneness in a New York steak?. m% x6 a! \3 s) d
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)- p8 s' L" Z, y5 K, V* Y6 b
A: pressure touch. 压力触摸6 ?0 U# \7 x+ R6 t& I1 A, t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 V' d8 e, i! U7 q2 W$ y% ~; 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. ]4 W, c$ U4 j) A9 Y5 p/ [& T8 X. X1 o
A: acid  食用酸; Y; a% d+ g0 o( {+ s2 h; d5 q
3.Vegetables are major sources of which of the following nutrients?+ [2 c2 _: S; M6 |! @: S5 \5 N
蔬菜中包含的主要营养有哪些4 ?, l5 L% Q' X
A:vitamins and minerals. 维生素和矿物质。) H; T* o% p: ]) A5 g8 J8 K7 i8 K
4.Cauliflower is commonly served with
' _. W* D  U/ X: g- l. j5 P花椰菜(菜花)最常见和那种酱汁搭配
' E5 D+ j' L9 ]. g: `A:Mornay sauce. 奶油蛋黄沙司
$ @9 l4 o! w) v+ x5.Which combinations of products are found in pie dough?/ N8 x! p  L# ]( M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- G5 P: X9 ~9 y! Y) Q1 K" qA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ f) I, v4 o& O0 m* P( t+ ~. R6The French term for mussels is 法国语青口(海红)叫什么
3 k, L1 v9 m6 W* ~9 G* M( AA:moules.法语青口,海红0 Z% e5 ?" u. }! @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 R% F! i5 ?0 ]: O3 ^; ~
A:faintly fishy. 稍微有点似鱼味, _! N0 ^0 |: n! }' ~# `# i
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, P9 T- J& H8 M
A:2 days. 2天
* Y; n6 D0 ~( d) Y% x% m$ U  k( j9.What are the principle ingredients in ratatouille?
6 d- M3 P; O' i& J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% P3 r! b% ^4 n; L9 U& E2 R3 f. v2 o
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ z4 K2 L( \( b- @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 A4 m6 m: I$ e4 m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" Y1 R5 T; {1 ]( F4 `# q) MA:cook food in quantities that will be used up within 20 to 30 minutes.( i; D( W: V5 i$ h
大批量烹煮食物要在20到30分钟内
6 b: p" n  l9 b" L! d& s11.What person has the authority to issue a Health Permit?1 o! ~4 V6 ~) q0 ]
谁有资格颁发健康证(卫生证)。
; p8 A2 }/ }, m5 o2 l1 d# |( _A:Medical Health Officer.. l  N/ s; r0 n2 L) s- a" m" X* _
医疗卫生官员。
, _/ ]- U3 ?. m$ _5 K12.For what period of time is the health permit valid?4 ]& |5 I& v5 A0 S
健康证的有效时间是多久?
- {5 T* w! W2 C. k; f+ C8 r& QA:12 months.12个月8 [+ X7 J) S, Z1 P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) K3 x- r0 e9 d! F
在食物和饮料准备区,通风系统换气的标准时什么
7 x1 {, E% d8 d$ n4 OA:08 times each hour. 每小时8次
+ l; z* b6 h; e% ^# @8 A14。The minimum temperature for manual dishwashing in the wash sink is
/ h5 O8 ~0 L1 c/ v7 ~: c) L1 {手工洗碗,洗碗池的水温最低多少度?  e7 c1 K  l! u7 ^4 o
A:110 degrees F (43 degrees C). 43度
/ s) H& g& j* p( ?: ~1 W15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  {$ q0 q' |/ ]4 g# v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; x+ Q- E% r8 |0 \; FA:180 degrees F (82 degrees C).  82度6 q5 S) X( ^0 O  ^) [
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ @6 b( s- Q+ C5 j3 t* {
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 r% I* Z. ]0 J" l1 E  d, p4 SA:en papillote.  法语自己理解
# L  Z; V" d7 W: ^- \17。Wing or Club is considered a% O3 T6 h7 ^" h6 T  p9 Y! u
翼和CLUB 被看做是一种...
6 w9 |. M+ ?6 h5 e& T+ E( K* YA:Bone- In Cut     带骨切
0 a; @2 J: F. ~5 c! n18。New York is considered a   纽约牛扒被看做是一种
' a9 |; e1 s: j8 ]0 f0 tA:Boneless Cut     无骨切$ ]! I1 i' x, [1 `* g9 P+ v
19.In general, a court bouillon for freshwater fish will contain. G7 T6 B) u+ U: B7 a# |; A* A: o
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
0 |# Y8 J, x, o$ @9 A; }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 e: A) p, y+ n, f. _和做海水鱼同样数量的调味料和香料
: X4 Y7 \3 H2 b! v3 u! c20.Anise is very similar in flavor and appearance to
; u" l$ R$ P. [1 W八角和下面的那种原料有相同的味道
9 k6 c) X& H9 g/ B9 R) I+ ?A:fennel  茴香
2 d; r- ]' ?8 y5 V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# m* T5 {8 x+ c1 }3 K下面那种原料更像大葱且有平面的叶子( n$ d5 b' t* a* L
A LEEKS  似蒜葱 (这边人叫京葱)
2 |. o: u! c* ~1 k22.Which of the following cutting shapes refers to a small dice
" e: a' w9 ?5 N" {& M. p下面那种刀切形状指的是很小的粒(末)
5 B% A9 Y' [" u, O$ h5 {3 `3 AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。3 n3 t; z" p4 D- R, B5 W) n
23.Oil is added to the water for boiling pasta in order to9 ?3 s9 F& f; c7 f' M- Y
向煮沸的pasta (意大利空心粉 )中加油是为了, ?& }0 ?+ c& B8 J
A:prevent the pasta from sticking and to minimize foaming action.% j9 X+ P# g: E7 p5 b
防止面条黏合并降低发泡。
7 ^' b1 r+ P+ H! b# Y24.Which pasta dish features pine nuts and basil?% M/ l3 P8 I' x. W# Y! P2 ?* O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* D0 P8 Z$ h9 x5 V) m" _
A:Pesto.一种绿色的意大利面酱
/ i- Y, V. Q8 P! khttp://www.tianya.cn/techforum/content/96/563836.shtml
$ \$ }( }. {; l0 z$ @7 Y# L: |8 ^: E0 L# d
25.Which of the following is a spring vegetable similar to spinach?# w) |6 d6 H8 i& i8 _
下列哪项是一个春天的蔬菜类似于菠菜?! \, E8 P$ F! t& L3 `' m
A:Sorrel. 酢浆草。* |+ h- \4 u" _: o
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:9 y( s4 B3 r* {8 [# t% J
哪位厨师最早带来高水准浮夸的美食
+ B- i# O% f! F) d. ]: v- PAAntonin Carême 人名 安东尼·卡罗美
: J( [( J1 L9 U3 ~
6 v) D) r/ O/ {9 F8 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; ?" H8 V4 E% u! ^( n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; s$ S% D, U; [$ `6 f; r# D9 M
A:Cast-iron stoves         壁炉2 k8 ]/ V& ?& a  x6 y
http://www.usstove.com/products.php?id=60 s' g( l# X  d$ ]! h$ f- k
+ `% J# ]) \5 E( T+ L: Q. M; ^
28.The French term used to describe the roundsman, or swing cook, is:) M& J; X. j: I, {
法国术语,用来描述roundsman,或摇摆厨师是:
, J! v, F$ a; ~/ h- ~A:Tournant   图尔南
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; {0 ~6 e1 i3 ]2 v! C& R; ]29.Another term for the wine steward is:# r2 w6 O0 `; R9 {, T; ?! |0 o
葡萄酒侍酒师的另一个术语是:5 o9 R) w* _  n
A: Sommelier 侍酒师
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6 M' O: j1 J* J8 s- Z$ w+ }30.Molds, yeasts and fungi are examples of a:- p/ k0 }7 @/ K2 i% X5 ]/ C9 u
霉菌,酵母菌和真菌是一个神马例子; d; U! Y6 c$ s# C9 {
A:Biological hazard 生物危害" n% P: m) }  m2 v- K
! z9 O! |9 e2 s  `
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 e/ _& `6 W* ^' v- @根据加拿大食品检验局,食品的危险温度区在多少之间:
, V' Y9 }6 f6 d4 n$ U7 jA:40° and 140°F (4–60°C)     4-60度1 D5 g1 q" g) u2 ]9 r
. o9 Y' E0 S4 a0 m, \
32.All bacteria need the following for survival:
3 t% z& S  E# g* f; Y( }3 h. g所有细菌生存需要以下哪些内容:
7 b$ G5 S2 j& l; \8 _3 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 ?9 g: h: [1 e7 i% e  g/ h+ w0 [0 n
33.Which of the following correctly represent critical control points in a HACCP system?2 n/ x3 X5 a; W- }
以下哪项正确表示了HACCP体系的关键控制点?7 U  \0 u, u2 s4 w( N; n& A: v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 H* `; V  E7 B, G* m1 y* ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" Q2 P# L! m5 N

8 i) }7 Y9 P7 {6 g34.Which of the following is not an example of a carbohydrate?9 z* D+ ]0 G& p2 Z
下列哪一个不是碳水化合物的例子?
. p( A# y( r- x5 ~# X* b$ JA:Essential nutrients 必需的营养物质. D$ f! P  J$ V. F. S

4 G% A2 K* d8 U' A2 F! ]5 j/ n35.The process by which a liquid fat is made solid is called:  N( \6 ]8 a* C0 [: D6 R* y; l
液体脂肪做成固体这个过程叫什么" X8 Q8 J2 R( ~- U+ ~% U
A:Hydrogenation  氢化
6 }7 Y- [) b! k$ i. r1 t% n# n# X
$ v: C& S! h% M6 l2 Z# i/ j! E36.Which of the following is not an example of a fat substitute?
* W+ d9 I8 Y2 a1 e* x! r- X下列哪项不是脂肪替代品的一个例子/ @4 Q0 C5 j4 l" W* S" o. y1 ]
A:Acesulfame K  安赛蜜K表; @9 g1 ^6 k& L4 {+ V6 Q+ u6 i
# M* z0 }2 _" D. ]- D
37.Health Canada requires that a product labelled "fat free" contain:: g, _  Y: ^  g( I8 o3 w- s
加拿大卫生部要求的产品标有“不含脂肪“包括:4 @( B& ~( b; X$ @) B) J9 h( ^
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 V2 K3 P" ]- M8 x# I9 H38.Which of the following is not a problem associated with converting recipes?
, c5 n1 D5 h' z6 O& a; X6 Q. U" _下列哪项是不相关联的转换配方问题?( c# q" w& e3 P: `  d! O* J
A:Unit cost 单位成本
8 Q6 q, G, K4 Y1 c
2 w+ @$ a  S5 ^6 m; K/ G8 }39.The condition or cost of an item as it is purchased from the supplier is called:% `) n. z8 h( [
从供应商采购的物品的品质或成本叫什么5 o) I. o* T" Z) L% u2 Z7 ~
A:As-purchased cost 购买的费用
3 B& l- ?9 M" y+ w8 K# X( r0 \4 `3 H' P9 g& J5 M
40.The amount of stock necessary to cover operating needs between deliveries is known as:; S9 V$ g. L) k, `$ s7 h
在新货到来之前用于日常所求的必要库存量叫什么; D. D* Z# X' A( }
A:Parstock 基本日常最低库存
8 d( Q+ j# Q. u: T1 p+ [1 z
& c# b. g) d& O% e- Q9 w4 a41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ {. u! {, n+ `% L下面那个缩写是用来表明正常库存流程?! z+ C( G9 ?$ I3 p7 E# j% |! p
A:FIFO=FIRST IN FIRST OUT 先进先出8 q$ i; b3 \( R, e; S9 O1 R

) o( l( K; x) b( @4 D! [% i42.Which of the following knives is used to turn vegetables?# \2 ]- n2 ~; x  ?
下面的那把刀是用来打开蔬菜吗?
! ~- t# \& j- cA:Bird's beak knife   鸟嘴刀4 _  F$ G" Z9 D6 S1 Z# M/ t9 @/ w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& D8 o( c5 B& \4 k5 j

# E7 L$ m) a! C% c43.What is an instant-read thermometer best used for?
/ F( G4 l5 d# @3 w即时读温度计最好用于那方面?
! k6 C. v6 o& X( [8 x% @$ PA:Checking the internal temperature of a roast 检查被考物品的内部温度
' u6 r! x; d2 _: H* S& P- D$ Z4 t8 z6 y, p* I6 i- y/ D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 q8 K  d0 u* b( j
下列哪些金属材料受热均匀,通常用在铁板而且非常重$ j# u' \: f- F! o
A:Cast iron 铸铁
) N2 W/ T% Y; E3 _0 J( `0 n& V. ]  A) x! U
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ k! T  u% B) {5 x* {1 \" N& b+ }哪件装备下面有一个可移动的碗和一个S形叶片?
+ |' t; e% d* z! i2 d* }% YA:Food processor 食品加工机# Z9 O1 N  _; w6 l
http://www.google.com.hk/search? ... iw=1263&bih=572% }% Y( i- o% z3 u) A1 L2 r  }
* j7 p1 b6 V; r/ H7 n" Z  m6 x' m
46.Which of the following is not a rule for knife safety?7 }& n3 J& l" z* }' W  s. |7 j
下列哪项不是用刀的安全规则?
4 L1 I9 b. I1 ?5 U8 y3 E( i, qA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ c  \2 o0 F$ Y+ D& d! D1 j- K" @5 ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 \$ V* m# Q' i+ N! ]) K' ^/ u  n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ @- C+ P1 @# Z% E
A:RondellES " P( u8 b( O; A! e) S/ T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% A/ \: a) r$ Y$ {7 w& k5 k/ {# l7 Q
48.Which of the following is a diced cut used to garnish soups?
# b; Y/ c% W9 L下列哪项是切成小方块用于汤的装饰?
0 _9 \5 I; ^1 r! A' \! `9 ~A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ f- I- F6 V. b% b# S/ G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 Y+ d! \& d; G. W" k/ b
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!!——
4 O/ J2 ]& S" a: W) ZA:Gaufrette
, M9 {/ }" I8 i( v; a( Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ O  `5 y1 ^" a4 Z1 h/ N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' a0 n7 e* A  r: kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 ?' B7 C' r8 m1 W7 Q$ H

! p) J" o1 \' q( Q8 _+ {' p50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 F; i# X4 \' g) p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)$ C6 s/ _+ D% h4 W
A:Cilantro 胡荽叶 香菜
2 u. n. V' p1 h. D: |, X& s8 t2 phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# L+ G6 I0 _8 _7 [60.Allspice is made from:
+ h1 Y  Y# \' `/ A 多香果,  多香果香料是什么- [6 K5 q: n+ q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! b0 z$ t) z6 X/ w* n7 d7 yA:A dried berry 干浆果6 [4 c  I- `( G6 e

( ^' J" W3 e' M; i* r61.Which of the following are used to make a sachet d'épices?
2 F1 L. g4 `4 B+ u下列哪些是用来做香包德épices?- X- }* W( y# e) u" d. c" d: [2 m
http://www.sachetcatering.com/
) B3 W% K& E9 j- aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' m- ]6 J/ u. B' H

0 p8 P" Z" S2 s" X62.Which of the following condiments are not soy based?8 J1 O0 l$ v! ]. s/ j
下列哪项不是酱油调味品的?
: o0 U2 ^0 @0 A- A$ UA:Wasabi 日本辣根- K) a/ c3 I" L

' Z8 `% {5 t- {2 f$ r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# D% `8 K) p" A2 j9 d5 v5 i" ~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:
0 v! Y8 c' g( {6 L' SA:Pasteurization  巴氏杀菌
+ H  \1 x/ w8 Y
+ j9 s- [2 ]# ^, C: `* M: U2 X8 D$ j64.Which of the following steps is not the correct procedure for whipping egg whites?1 }  E  k. W7 _) k
下列哪个步骤是不是正确的蛋清搅打程序?9 V* U6 Q6 ?6 a5 ?( A# M
A:Allow to rest before use. 允许休息后方可使用。( |3 }0 S- T: e

) K$ D! _9 r* K8 g) e$ b65.The weight of a large egg is between:一个大鸡蛋重量介于:4 l& r; |! v7 d5 }/ {; E: m
A:56g and 63g 56克和63克1 y. W  F1 n; \3 `0 v

2 G" y; p3 R: c66.Evaporated milk is a concentrated milk that is produced by removing
# x0 k5 }& r. q3 Q炼乳是一种浓缩牛奶 是去除什么做的; x3 ~5 O# ?) x2 y1 ?/ B3 D& f
A:60% of the water 60%的水
+ z7 ~+ Q$ F6 Y
. M2 P3 j5 D" [8 C67.A method of cooking that transfers heat through a liquid or gas is:
* x% Q5 ^- e  [$ u) _! w一种烹饪方法,通过转移液体或气体是:" U% q0 g; \. _. P
A:Convection 对流
4 F4 x3 z- h$ V, ?4 T. s/ M
+ h& |1 y! R% F* }68.The cooking of starches is known as  烹调的淀粉被称为# l/ s7 |& j7 u. o% _! O
A:Gelatinization 糊化/ }5 @1 t3 c* n( j  k

% P- q/ h7 K$ o) o) e4 \4 I2 n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* W. @3 s8 X0 B1 ]6 [9 N
A:Braising 烤6 n8 o7 c$ F3 q9 J9 l

2 x4 D' t8 a5 S: }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:/ {9 w# N* q0 u4 E  I  b
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! Y1 W9 N* X' P0 b
4 g& G9 B( U/ K. y. v
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
$ w1 x+ q7 X; o- l0 RA:Fumet 原汁
1 h- E4 d" I1 a; m' Q3 c$ x  f' u5 m& c- ^& g1 d- R7 u
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
9 M# K$ t; w1 f0 z8 C$ m  u: R. zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 _* L+ @5 W; l' G
* R: U" _8 a( `; w2 M73.Which of the following is a principle not used in stock making?% T7 o! a3 W4 F) ]6 v8 D
下列哪一项不是用于制造高汤(低汤)的原则?! Z5 }1 |, `+ C) U% U8 z
A:Start the stock in hot water.开始在热水中操作8 `$ i+ _+ S$ r# H

8 P1 I! C6 }7 k3 a$ W  D; m, {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! v/ Q- p0 j8 A* i/ r
A:Remouillage 法语熬汤( |) H+ V# i9 |7 J/ Q( I
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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加油!
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