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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。! o+ o  @  y. c0 ^4 R- n, L+ w

0 s$ G2 X& w6 p  k/ m% m) v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。
) r8 ]8 m' ]; n8 W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
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
/ L% o) T& [# F6 |: j$ b  z6 x1.Which of the following methods should be used to determine doneness in a New York steak?  e, x( S6 @8 C. v9 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)6 f1 ^* O; k: L& ~
A: pressure touch. 压力触摸. y) U7 Q4 [  k( r1 T4 W& b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# B& `/ P0 t5 s2 F. \! o7 U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
8 J. e. _. u; J* X$ W, zA: acid  食用酸
+ z  Q6 j3 Z& x: F4 u3.Vegetables are major sources of which of the following nutrients?
% \8 x; f% Y4 T蔬菜中包含的主要营养有哪些$ O$ V4 C  x$ ]3 E
A:vitamins and minerals. 维生素和矿物质。3 k* a0 c4 S& Q# b8 R8 e5 _5 X
4.Cauliflower is commonly served with
( {8 C- b- R3 s花椰菜(菜花)最常见和那种酱汁搭配2 \7 `* S, R2 x6 {# t: C9 ^
A:Mornay sauce. 奶油蛋黄沙司6 q. y+ }( u0 \+ V
5.Which combinations of products are found in pie dough?
+ F8 L( ~/ l( V) L4 ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ O" W0 L) F/ S: K- E8 s$ u
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ ^0 U( n  e! q
6The French term for mussels is 法国语青口(海红)叫什么
% i* ]1 I9 P+ R; o; LA:moules.法语青口,海红: h: a! q' `" I- A1 u0 [
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
3 U, K) ~/ n0 |A:faintly fishy. 稍微有点似鱼味
2 I- M, ]/ L2 J1 T$ ^1 b8 ?) ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 l! h0 h. i' \7 k! Q8 F4 KA:2 days. 2天
9 U* X& g; q3 {- W; W9.What are the principle ingredients in ratatouille? / o+ n1 a1 y% B8 ?7 Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% i& \7 F( u% f, H/ A& b
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 ?$ ^7 k; X# C/ Y8 C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( ~8 K0 U6 h6 ]) p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 V; k7 U- g/ U! ~9 ~; g: S, w
A:cook food in quantities that will be used up within 20 to 30 minutes.
9 Y% B* C- d' I' f5 B大批量烹煮食物要在20到30分钟内
1 W5 }- U# @! o$ b% |11.What person has the authority to issue a Health Permit?. _+ ]* t. E$ H& e' R
谁有资格颁发健康证(卫生证)。( B) Y6 C. H7 W* M$ s- g$ a' _  B" x- c
A:Medical Health Officer.3 l/ I; Z1 `, D% k$ F8 q, n; _: f" P
医疗卫生官员。
) @5 ^) P" j/ e0 ~' w4 M12.For what period of time is the health permit valid?
$ k2 F2 W" U/ [健康证的有效时间是多久?
+ y7 w' f3 }, [5 X" SA:12 months.12个月
9 q  o$ t7 B+ V( T2 M13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' [0 C+ C+ b1 E+ Q在食物和饮料准备区,通风系统换气的标准时什么
% A2 u( ^/ D# o( D$ O1 dA:08 times each hour. 每小时8次
" Y" m- P, x  e* |1 R14。The minimum temperature for manual dishwashing in the wash sink is
' \$ \* T- p* l  r+ n" C手工洗碗,洗碗池的水温最低多少度?
7 P$ B) e4 O! x$ g* s* L7 @" S! ]A:110 degrees F (43 degrees C). 43度1 A4 o/ I$ ?8 L- x* Z+ n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; F" P6 ?- Q; g% [. C* u0 H- x. n
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 x2 E# v3 S& i9 k% B) K& K/ K: Y2 Y6 `A:180 degrees F (82 degrees C).  82度$ q) t0 w; q8 D- \& }% v
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 ~6 X3 |: |# c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
8 Z2 I- H% k& H1 u' I# _. @A:en papillote.  法语自己理解4 _+ G; F  S6 b( N  |1 L
17。Wing or Club is considered a
3 p$ n3 c0 P; S; E" a& J" c翼和CLUB 被看做是一种...0 b  B9 h2 S9 |! D9 s
A:Bone- In Cut     带骨切
) u% b9 \! A5 g5 j+ L18。New York is considered a   纽约牛扒被看做是一种
5 x$ F0 L" f! Y) Q( ~/ U' L- `5 x' pA:Boneless Cut     无骨切* M) M7 ?8 L: }
19.In general, a court bouillon for freshwater fish will contain
7 m* X- U  `8 x8 E: N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; B" n, U- D7 s; l* ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. |; D, T& v0 M和做海水鱼同样数量的调味料和香料
. [! Q- B+ }; u20.Anise is very similar in flavor and appearance to* y) |7 v2 ]" |5 y' B( y- H8 Z, a
八角和下面的那种原料有相同的味道
/ y* \( z+ G% c3 n. @. L% mA:fennel  茴香
( {4 l2 h9 A# X: F. y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 B" ], z1 L" h2 g下面那种原料更像大葱且有平面的叶子
$ Y  u# Q' s3 {$ x: CA LEEKS  似蒜葱 (这边人叫京葱)
% }5 g; i: q$ z" k. Q3 {22.Which of the following cutting shapes refers to a small dice0 R2 ~) n; `; y  a+ W
下面那种刀切形状指的是很小的粒(末)2 }! I7 n2 I0 Z
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" K; y1 u( O: E* z/ Q
23.Oil is added to the water for boiling pasta in order to
0 Y, A; w, O7 M5 O! y" H向煮沸的pasta (意大利空心粉 )中加油是为了( F5 s* z9 P  h+ p
A:prevent the pasta from sticking and to minimize foaming action.
; O# s. j& {( K9 }3 ~4 S防止面条黏合并降低发泡。
: o( w& M5 D6 k* I( L24.Which pasta dish features pine nuts and basil?
3 t" R1 J* @3 R5 a  I( u2 X6 ]' T0 G3 Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& R0 e6 |+ w' a: C3 L7 K4 l
A:Pesto.一种绿色的意大利面酱
3 W' N4 H8 K" yhttp://www.tianya.cn/techforum/content/96/563836.shtml1 d1 G. M8 p; q7 L

1 O& U- g' o8 p' }, _25.Which of the following is a spring vegetable similar to spinach?
! F9 S0 n6 H* Y( |; @* K下列哪项是一个春天的蔬菜类似于菠菜?
: P; ]4 Y# ?6 |3 ^/ D. qA:Sorrel. 酢浆草。
% d* S# U7 ^. ?% f" }% H7 Rhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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
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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?
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:
0 }& `: Q1 Z5 E6 A6 G7 g哪位厨师最早带来高水准浮夸的美食4 g6 K1 j) u- w! _
AAntonin Carême 人名 安东尼·卡罗美
# O2 O' S* b( ~8 x! r: w+ V& Z2 G' V, f6 k. N3 n2 _
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" n" `2 J& u9 m+ |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 B1 I" o- \, u  R8 ^. |1 g1 BA:Cast-iron stoves         壁炉
, D4 t5 `1 ]8 M( Lhttp://www.usstove.com/products.php?id=63 Z- ]% R  Z0 b3 x/ S$ f* L2 R
( n: {6 ?  e4 t' c5 q1 Q) g7 ~! e& ~
28.The French term used to describe the roundsman, or swing cook, is:) f- i, c: ]% e" E
法国术语,用来描述roundsman,或摇摆厨师是:% r$ v- Y- E2 o# v5 Q! R! ~
A:Tournant   图尔南
1 S* V9 e: s( ^0 @: b- o: P# J0 r! w1 ~
29.Another term for the wine steward is:* Q1 F% y1 H; S$ J5 ?0 I" i
葡萄酒侍酒师的另一个术语是:' E- N8 n6 H/ s0 I! @# {
A: Sommelier 侍酒师  {3 [; @9 D/ H" S1 m

6 m  G5 e. }( ^" m30.Molds, yeasts and fungi are examples of a:- k% x8 E7 g* w2 j# Q- k
霉菌,酵母菌和真菌是一个神马例子
; l0 Y& m& ~7 g/ f. TA:Biological hazard 生物危害" C5 f! Q# `) S7 D

* x" K$ |; O! d( b* R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: ~, C- \. Z- _6 @: R9 A根据加拿大食品检验局,食品的危险温度区在多少之间:
  X' s0 O* }2 g. v6 E: q8 bA:40° and 140°F (4–60°C)     4-60度. k% e2 V) [2 h

! E% y, }8 ^$ }! i; H/ _; n32.All bacteria need the following for survival:, f2 g- E- T/ K- B
所有细菌生存需要以下哪些内容:" H: M+ P, W4 J# ~
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. u- _  {8 V5 N5 n# r
9 L3 i  j- L3 B4 \5 v
33.Which of the following correctly represent critical control points in a HACCP system?
, {; q& L2 V3 H0 c" l4 U% u7 D# N以下哪项正确表示了HACCP体系的关键控制点?& g2 L4 [8 R8 V1 I/ S. k& ]6 d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: _1 R+ f7 m2 j1 k/ W食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' l1 `: h0 Q  P0 V
; W' j& v: H5 X4 I+ n) U34.Which of the following is not an example of a carbohydrate?
: T" F- o5 C; V6 z3 Q( M8 f2 S下列哪一个不是碳水化合物的例子?2 s: b+ [+ g; N
A:Essential nutrients 必需的营养物质
8 Q: [% X8 \; l* W; L7 _
0 n/ R5 P/ r. b9 S$ Z5 C3 V35.The process by which a liquid fat is made solid is called:& `& H! Q2 x: U3 j( w8 Z
液体脂肪做成固体这个过程叫什么
$ O/ i7 f) I2 r! O' z' W" `A:Hydrogenation  氢化
1 x3 l% V* W* h2 m8 f
* F  i8 v, }$ z( T36.Which of the following is not an example of a fat substitute?
) x5 T4 q/ ]# c5 V5 l$ L. d5 ~5 N下列哪项不是脂肪替代品的一个例子5 u7 Y2 [  p0 P' J
A:Acesulfame K  安赛蜜K表
+ U4 ^. Z( U& t) N: I9 e
; z+ N0 V/ A0 H37.Health Canada requires that a product labelled "fat free" contain:
8 a) J, m9 W1 d3 K加拿大卫生部要求的产品标有“不含脂肪“包括:
  M) }+ G- J* X8 j+ zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  j, l, `+ F- c4 g6 v- Z" O
/ u* j+ p3 G, w( A5 A) F' ]7 k4 w
38.Which of the following is not a problem associated with converting recipes?
+ j4 v3 u* j+ ^! o* D0 ?' _下列哪项是不相关联的转换配方问题?; N6 p+ b6 f- L1 g% p  B. p5 s2 w
A:Unit cost 单位成本" V. ?8 \# f: j* a" u% P+ w% b
4 z" s4 b5 Y$ f1 K0 O
39.The condition or cost of an item as it is purchased from the supplier is called:3 y. s& L/ Q) P  G, {" g
从供应商采购的物品的品质或成本叫什么9 `% \* _  S5 y! M- ^7 j2 g9 {8 i
A:As-purchased cost 购买的费用
( `4 `& {6 s( P% `  A$ I
! |* O0 J5 J; e3 S! s1 D) [' C40.The amount of stock necessary to cover operating needs between deliveries is known as:  W" k( r  _1 V$ u- S0 D' P
在新货到来之前用于日常所求的必要库存量叫什么
- s4 t% ]! I2 m9 DA:Parstock 基本日常最低库存4 t$ C# t' n" d0 C) r  C

+ X6 T% O( U! q$ {0 _" a- ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 |: r2 \* V4 I4 M下面那个缩写是用来表明正常库存流程?
5 V( n% x! J, b4 ~# A, p. H/ RA:FIFO=FIRST IN FIRST OUT 先进先出
3 g, M! J# G' z
( U6 u  a) n" f* N5 @42.Which of the following knives is used to turn vegetables?! e! K$ k1 B7 ?0 Z! T' k
下面的那把刀是用来打开蔬菜吗?
' Q# n! |3 ^, P% CA:Bird's beak knife   鸟嘴刀
+ k. O! ~3 k4 {' {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 g/ m3 r7 f! a3 [! Z# K# o9 b3 n
1 ~" U! }. ?7 H: N( b43.What is an instant-read thermometer best used for?8 J: |1 U( O, C/ V8 f/ x  l7 p
即时读温度计最好用于那方面?
$ G$ R: Y& [; A1 {; b( ]! HA:Checking the internal temperature of a roast 检查被考物品的内部温度
9 Y9 w7 H  j" j& `; y; n8 G. w, e4 [& d9 O) Y% j9 `, r
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 t. k; F2 P* I- C* v* p0 W下列哪些金属材料受热均匀,通常用在铁板而且非常重4 w7 p9 e+ _: V) P! ]+ I1 w4 _0 z
A:Cast iron 铸铁
$ K1 a* i& s5 b4 H2 |/ \7 u
' [3 L% x# W7 x0 ]4 o, u# ?( e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 i" [& b; p: v1 B$ G
哪件装备下面有一个可移动的碗和一个S形叶片?0 G+ q/ ~8 h! c1 a) U
A:Food processor 食品加工机
/ F) ]9 z4 Z7 h9 [0 R6 Shttp://www.google.com.hk/search? ... iw=1263&bih=5729 r- V5 w: o' H5 q  F

: f- v, @" O0 ~46.Which of the following is not a rule for knife safety?9 w1 S: r: ^$ I
下列哪项不是用刀的安全规则?" h$ [8 u% Y4 Y2 d! ^* y- O8 O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ N, K% f# B/ d3 k: u% |# K
1 P9 P. B: p8 w0 Z% q$ q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 z. s# u& |' x把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 j- z: R) u* Y- ~A:RondellES
3 O6 P* Q5 W. Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! c3 D# O+ n' o1 |- @1 G
, r$ ~! U3 o; [5 M6 w% U
48.Which of the following is a diced cut used to garnish soups?& k0 J  p$ D+ E5 m1 `' n- J2 I
下列哪项是切成小方块用于汤的装饰?2 _! V! f4 e( F- t$ h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' {( @4 [7 y7 _, s% p$ a. O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 Q) K: n$ i9 k' x2 q- L4 X  T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!!——- g8 z3 o" r8 h+ @5 j1 G5 ]
A:Gaufrette ! q# t( }# P# d* W( g6 i: g
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 V( Y5 v. U# `( M& ~; }# u8 p! p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 f5 d/ r. y: S# X( d" `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
* o% R. @# D! Q: M0 G
  N0 f2 g/ V6 u1 Z( U( c$ v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ G2 a2 y5 F+ d, t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)
& q0 H, T$ A% Q( g% Z. dA:Cilantro 胡荽叶 香菜' Y6 _1 _9 }+ `! G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" G- E7 y* h+ D. y

1 `9 Q4 _# \# z0 _60.Allspice is made from:
5 m  |8 D& I. A" X$ R 多香果,  多香果香料是什么
( T6 q- B" R6 r2 p0 whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 [- K' s$ }! Y  r+ i0 t
A:A dried berry 干浆果
% z, v# V+ B7 A# K3 T3 g' s: l5 ~$ J. @
61.Which of the following are used to make a sachet d'épices?
/ d& j5 R+ m# [0 x下列哪些是用来做香包德épices?
: j; J' g& N& I0 P+ c+ n. M8 Fhttp://www.sachetcatering.com/
& u" @; ?  _# X  y+ NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
' d& L9 L0 V/ |) \
3 z9 z5 @5 }4 O( Q62.Which of the following condiments are not soy based?
& x* C8 }0 R) N! F3 r+ l& d下列哪项不是酱油调味品的?
. Z: E# Z$ H9 L7 U/ Y$ w7 ZA:Wasabi 日本辣根
1 w. X9 a0 @+ [2 I0 c4 P) K
9 X5 ]8 f5 a7 }# m: z& a8 t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. E! b6 I6 @8 e* \4 S" v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:# K( ?9 L# m' s! {. ]
A:Pasteurization  巴氏杀菌. z1 u1 ^; ^% \7 S5 w5 x/ K5 V

3 E3 |! r* e7 e2 c0 Y+ G64.Which of the following steps is not the correct procedure for whipping egg whites?0 U6 `  q/ V& u  m7 ~
下列哪个步骤是不是正确的蛋清搅打程序?, s; E+ c2 x& E( o
A:Allow to rest before use. 允许休息后方可使用。' p. h6 L# \8 C5 O! Z/ ^# l7 `- w
; M5 k4 c1 l; v( R6 ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 S1 I6 P4 g  zA:56g and 63g 56克和63克. Z+ Y- R3 `' l) Z  t* @
3 @9 i, a( ]( H
66.Evaporated milk is a concentrated milk that is produced by removing
+ |8 y0 X& [) T炼乳是一种浓缩牛奶 是去除什么做的
) F) `+ h# P) \+ e: ?A:60% of the water 60%的水
# v# E( ?2 D  d. Z1 q$ m
5 @9 P. [* C/ O8 P8 F67.A method of cooking that transfers heat through a liquid or gas is:
3 H' M6 O* W+ G  ^; H+ I- H7 [一种烹饪方法,通过转移液体或气体是:
2 h. p- ~0 R% s3 P- i  T7 oA:Convection 对流  b$ Y  h2 n8 d; {. F& K
+ b/ y6 x# @) e" \5 M  l$ r
68.The cooking of starches is known as  烹调的淀粉被称为
+ |3 Q7 Z2 \/ yA:Gelatinization 糊化
" V* w/ @% `( m) B- v2 o) W% A# z! ?$ M( z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* l& ~6 ~3 z3 rA:Braising 烤  o9 ?( @/ b, q! P, L- ?# _

% Y; v2 y% ^/ V70.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:# b& F2 ]% a" `0 A" G2 C0 `6 ~
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 B! O8 e9 `4 u8 }
( p! x/ ^& p+ w8 b5 h
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
! s  Y2 m2 @4 N; ~. ]% WA:Fumet 原汁7 S6 F2 A' N' ]8 z- j  w& b1 i. l

2 f; k! K( @. ]' q72.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  `$ D( @- K2 I5 i8 ~- b. K
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: y% f2 f3 T+ W8 ~
& h, Z5 M1 r' Q; E
73.Which of the following is a principle not used in stock making?3 q# F/ _$ s; y
下列哪一项不是用于制造高汤(低汤)的原则?
9 a; q4 [- M* Y3 XA:Start the stock in hot water.开始在热水中操作
7 F0 @) I. t3 y) Q3 `0 r2 S" ], W
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! M! l$ `! X# r9 g( U2 }
A:Remouillage 法语熬汤" W; d. D! w, s$ [3 {8 g
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