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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。# `4 R" r. y: y  t5 K
& K: T( b3 P) a1 l4 Y9 E
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。
/ q  s# e# b9 q5 K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 s; V2 O0 g
1.Which of the following methods should be used to determine doneness in a New York steak?
1 |  ~" ]1 h' 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)) {8 r6 g; E  t. Z( A
A: pressure touch. 压力触摸
2 t- E) ~2 H/ |- S2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' _) S; i2 c+ i8 e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3 |7 M5 ]! M3 h) u
A: acid  食用酸7 C$ Q! e: W! n! |: O) j; {
3.Vegetables are major sources of which of the following nutrients?  a% b* s+ {5 S
蔬菜中包含的主要营养有哪些
2 r  w5 e$ l2 P# U# A$ ]0 GA:vitamins and minerals. 维生素和矿物质。
; {' m. O' r1 k4.Cauliflower is commonly served with, F0 f) d+ o* T, B4 n0 R5 n
花椰菜(菜花)最常见和那种酱汁搭配7 C! S- c5 c( z; e# Q5 a6 ]
A:Mornay sauce. 奶油蛋黄沙司2 R- [2 f5 a2 L3 B& `# \
5.Which combinations of products are found in pie dough?' W( b* C1 K1 l6 U! L" l5 W8 n- C
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" m( |+ a& J+ n, vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 ~; \4 S. G8 R5 U1 E7 H. x7 w+ l6The French term for mussels is 法国语青口(海红)叫什么6 ?8 ?% v7 ~9 E, l2 R! x
A:moules.法语青口,海红
+ W6 P9 Z6 h3 m% \; B, A( ~7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 }4 C, [/ q- |. L! t; ?A:faintly fishy. 稍微有点似鱼味
+ C6 @% X. G% W5 u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& b" l! s8 h1 m4 gA:2 days. 2天
" q1 e! |0 g  p' C9.What are the principle ingredients in ratatouille?
* m: L4 v0 t: s( D炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
& A) S, ~$ c$ \4 ]" S2 a; qA:Zucchini, eggplant, green peppers, onions and tomatoes8 E: ]) v; u" h& @; x$ {# f7 z6 |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 k) x. G+ W5 o. {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 r: j1 ~) A5 W6 WA:cook food in quantities that will be used up within 20 to 30 minutes.
$ {( m* ~) n% d* ]+ B# [; Y1 D大批量烹煮食物要在20到30分钟内' y4 N& v- M/ Q7 R  L+ s
11.What person has the authority to issue a Health Permit?
% z5 ?" ]6 ^# a谁有资格颁发健康证(卫生证)。  U  J) X% Q6 V9 C8 W
A:Medical Health Officer.3 \8 C$ K: D3 O' ~/ U' ]8 R
医疗卫生官员。* K* a" Q9 i* k' o8 r
12.For what period of time is the health permit valid?: G& K) [0 N9 {' m! u7 `
健康证的有效时间是多久?! b% v  t+ W( z! N8 r0 c1 c
A:12 months.12个月
; U1 |) b- q7 L6 }13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 j" W+ S3 D* |
在食物和饮料准备区,通风系统换气的标准时什么  o- }0 s1 K- H% S
A:08 times each hour. 每小时8次
2 i* Z. D/ e1 @4 n14。The minimum temperature for manual dishwashing in the wash sink is2 }7 O9 N( [  C( X
手工洗碗,洗碗池的水温最低多少度?6 M6 L8 H4 @5 c" q& y
A:110 degrees F (43 degrees C). 43度# p4 p' t3 _& T4 u) g; U& Z
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- Y5 w% M+ }3 O4 Y1 t
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 k4 ?# G3 u) v! P! VA:180 degrees F (82 degrees C).  82度
0 S6 k5 B0 z% t/ C8 I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) F! e: a# p5 a" H8 X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 R5 M. W4 I/ m
A:en papillote.  法语自己理解
5 ]4 r& ^- b: q: e17。Wing or Club is considered a# Y& x5 q6 `1 K) L: [" {
翼和CLUB 被看做是一种...0 r2 \& e1 ]9 a+ }
A:Bone- In Cut     带骨切. C/ y9 w0 ]6 k9 U
18。New York is considered a   纽约牛扒被看做是一种
3 J4 o- M' R" h3 ?& _! aA:Boneless Cut     无骨切
  R; L1 h' {7 L* m' D! c19.In general, a court bouillon for freshwater fish will contain" ~9 Z- e! o% k) ?
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- e6 B- t: b6 j4 ?& q9 q) U
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.! @5 {3 i* ~/ [5 @; v$ O
和做海水鱼同样数量的调味料和香料4 T# l) H( K4 X  k2 u
20.Anise is very similar in flavor and appearance to9 t; o9 e: s7 W$ ~, \9 ?
八角和下面的那种原料有相同的味道
" H+ ?4 o8 E1 Y( g% }$ F, tA:fennel  茴香
! [$ X5 ?% [" U1 m2 t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) i. S( Q' {: _! J7 {6 \下面那种原料更像大葱且有平面的叶子3 E; `  Z5 q0 ~- d( G
A LEEKS  似蒜葱 (这边人叫京葱)
0 \% I, D4 P: u/ v; Y' X" Y( o22.Which of the following cutting shapes refers to a small dice
4 C. L0 U# h6 T$ F3 O* |% O下面那种刀切形状指的是很小的粒(末)5 `2 h3 J& @' O% ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 Y  J& X+ @4 C
23.Oil is added to the water for boiling pasta in order to: f3 o4 ]4 u7 w2 o8 Z% H, z, U
向煮沸的pasta (意大利空心粉 )中加油是为了6 L3 t, h' F9 ~
A:prevent the pasta from sticking and to minimize foaming action.
- N$ H: J- B2 s; a0 R防止面条黏合并降低发泡。
2 F; Q6 b& ?" |5 R24.Which pasta dish features pine nuts and basil?9 \5 Y& m: I" W: S+ p, P. a* L' Z
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# i: L6 h) H( Z* G/ `. ]5 M. bA:Pesto.一种绿色的意大利面酱
: q) Y0 D% u; l+ b2 o+ N3 phttp://www.tianya.cn/techforum/content/96/563836.shtml
1 r  r8 X# _$ O! \. C) v4 {( j3 ^! ]0 ]) H, V, a' k  X; Z
25.Which of the following is a spring vegetable similar to spinach?
* n+ a# p: I  ^6 P+ J下列哪项是一个春天的蔬菜类似于菠菜?$ ^; u, l& ?. s+ V' x* s6 _
A:Sorrel. 酢浆草。
& b& I2 c% j! \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?
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:9 v+ T. {. q. F5 W, e! a
哪位厨师最早带来高水准浮夸的美食0 w7 ?( l8 @3 n% w' r* e+ J
AAntonin Carême 人名 安东尼·卡罗美0 [% L/ A+ J1 D, ~; L
0 N% v0 V7 C) F0 |% e3 E
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ B% x  e. \* m- _/ S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 ?+ S, L6 Y) }* z9 {A:Cast-iron stoves         壁炉- ^8 b' [4 O4 h
http://www.usstove.com/products.php?id=66 W" m- T9 D" b6 h* I: M

& ~! i  j7 @; Y, J28.The French term used to describe the roundsman, or swing cook, is:) G- q4 y8 ?3 o5 k: z( `8 l# F
法国术语,用来描述roundsman,或摇摆厨师是:
) @8 G1 @8 V1 l" SA:Tournant   图尔南8 E! _2 s2 {0 F: \6 T. a, L

0 \7 H/ Z  {& n, q9 N! g# ^29.Another term for the wine steward is:
7 K, g' X$ N, S葡萄酒侍酒师的另一个术语是:
% F6 e. t! K1 g+ h: h5 tA: Sommelier 侍酒师4 p2 }7 S* F; L3 }; t% p3 o. N6 E

2 j( L* N6 k1 U- }' u3 D30.Molds, yeasts and fungi are examples of a:
" k' x4 i7 ~' J. y0 r0 T霉菌,酵母菌和真菌是一个神马例子# d0 x: J! V% y( e9 j2 E
A:Biological hazard 生物危害: f  M0 m; i: E
; q9 P5 L( }, t: f
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 x1 v9 G- J/ I! ]& c) R; L
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ K) }6 B/ |* @1 V7 |A:40° and 140°F (4–60°C)     4-60度
, y$ @) a- y1 I( ~+ X# S: k; |7 H% D& p+ j2 Z
32.All bacteria need the following for survival:
2 N3 [; z9 J! r0 X% n所有细菌生存需要以下哪些内容:$ e! v4 p4 w# A, C1 P! h3 N4 F' D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" m' O/ F5 b( S( Z
% n  r, ~: t* Q2 Q6 \! Y
33.Which of the following correctly represent critical control points in a HACCP system?* t1 a( T. O' F  Y
以下哪项正确表示了HACCP体系的关键控制点?
4 T( ]5 D9 U8 l0 P* j* z+ uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & O1 {9 }6 }- j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 O, [; ]& f  T4 k& ~: f; f% J" o8 L- N, ~. [
34.Which of the following is not an example of a carbohydrate?) z, }' K: S* N2 [  Y& X
下列哪一个不是碳水化合物的例子?4 x* _# O4 T3 d. S) J
A:Essential nutrients 必需的营养物质9 O' k0 a2 [, k& k; X% A
: r; s0 R. z1 h4 W! Y8 M
35.The process by which a liquid fat is made solid is called:. c6 U: M* F! T4 v6 X
液体脂肪做成固体这个过程叫什么" _) S2 i8 [  h+ s1 Y
A:Hydrogenation  氢化% F% [% N, ^2 B! g, A7 n. O7 K$ m7 s

% M$ F& M. s; `. I5 J/ s6 O" x36.Which of the following is not an example of a fat substitute?
# G; w0 z/ x5 D) g下列哪项不是脂肪替代品的一个例子4 r- o; s3 a+ v* r  l
A:Acesulfame K  安赛蜜K表
; b/ B& t$ y& Y& o/ p- ~+ q* f& O9 z0 e6 q3 c; }
37.Health Canada requires that a product labelled "fat free" contain:
& k: y. D+ g; q3 g4 x加拿大卫生部要求的产品标有“不含脂肪“包括:7 [7 b( J8 I1 \" I: ^3 v6 x9 [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 x: S! b, q! Z" C/ a0 |5 R! Q
6 T& ^3 z9 V5 f. ]: f* L' E
38.Which of the following is not a problem associated with converting recipes?
, A6 `% d9 V; n, i. P% H6 h下列哪项是不相关联的转换配方问题?9 d* U, b1 M( C; B
A:Unit cost 单位成本( ^/ l; a5 H* q8 j+ c
8 J* ?+ F, m) @! E) K
39.The condition or cost of an item as it is purchased from the supplier is called:2 E: G" w( ^3 D) V$ T3 q/ g, k
从供应商采购的物品的品质或成本叫什么
' I2 d4 N. H. H% F+ I6 zA:As-purchased cost 购买的费用
% e7 y3 F7 q' s8 h! @# S9 K6 E/ v( X0 K0 E: f& Q% p$ g
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# c4 w+ m7 j4 [8 z8 k% \/ u在新货到来之前用于日常所求的必要库存量叫什么
8 X  K: Z. E. D  `/ dA:Parstock 基本日常最低库存
3 L% U4 U& V7 v1 n4 s. p4 S& W0 H& U# t3 a2 ]/ n7 _
41.Which of the following abbreviations is used to describe the proper rotation of stock?( A% x! c: s1 E$ C# o& o
下面那个缩写是用来表明正常库存流程?
- }' B4 [1 |6 OA:FIFO=FIRST IN FIRST OUT 先进先出! Z! Y# _  O2 c8 M3 ~8 N2 B

5 x* ~1 \) M5 _) q42.Which of the following knives is used to turn vegetables?7 B; K6 l1 M' D( n
下面的那把刀是用来打开蔬菜吗?, D( A7 T2 {  h1 i. K$ ^) f
A:Bird's beak knife   鸟嘴刀. y+ `- d& l! g/ z( m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
( P$ t- T* S0 g- _8 @; K4 b% D; N7 T4 v
43.What is an instant-read thermometer best used for?
$ \" M3 l( l* r/ K5 C% S即时读温度计最好用于那方面?5 A6 R) W. Y7 X4 J' y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! P/ R0 m" d: S
8 l# z7 V7 s+ |( O( r; {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. S- e) x- w8 h; p$ P1 \5 q2 @& M3 J3 H下列哪些金属材料受热均匀,通常用在铁板而且非常重1 E* i1 P- L* [& O2 ~9 B& C
A:Cast iron 铸铁
5 D* W4 A1 p$ Z( R# c# }- r4 }: z4 @2 |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 i5 H1 |5 K4 M2 `. K9 s5 [哪件装备下面有一个可移动的碗和一个S形叶片?1 W# Y; f" P3 v
A:Food processor 食品加工机
) p( L+ b: M$ mhttp://www.google.com.hk/search? ... iw=1263&bih=572
9 H6 t1 _2 x2 g) T2 F* e9 A$ G1 S. m
1 {4 b/ I$ i7 R9 Z# W( ]46.Which of the following is not a rule for knife safety?% n7 X/ a) h' p9 [
下列哪项不是用刀的安全规则?
6 `; |) ~; {0 y8 pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 m  c' ?4 _# I" i( c0 P$ y$ w
$ c2 g: d0 D" M  V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% Y2 E" a) `$ p  M6 t* Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 H6 O9 @$ l8 S5 W7 Q( T* C
A:RondellES 2 E6 z. |1 }: h1 @. X0 m& [. p7 O1 F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* A. A* `; P1 M, F/ I) L
3 g& q2 F% s/ V) x48.Which of the following is a diced cut used to garnish soups?6 N8 \$ s% S- Y1 ]0 v8 c/ b
下列哪项是切成小方块用于汤的装饰?
  {( W& v9 Q# p# QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! @. f! q* `, x# p* S' `# Y! p, M
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ p" W( c9 v  o
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!!——
, f  i/ H" t0 q0 d$ T( z; LA:Gaufrette
  \% w! ^2 ^5 gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ?& c, f& `6 Q- Q1 B; A8 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) N0 ]! J; m0 ^4 l- j7 d
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# _' k  u9 r* W' o  F' |
0 E  q9 v( h2 \/ z8 U- b% y1 ~0 N! N50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 J) R% C1 t+ U9 r
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)
$ z. U5 L- X0 r9 J7 i2 J; l! n1 t1 `A:Cilantro 胡荽叶 香菜
' T) ^( w% f( d0 shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) R, s; h% }! s' t4 K# K" Q4 D1 Q5 V4 k2 D: {6 Z/ b" e, C, m
60.Allspice is made from:
; o  _/ l: N, N5 w6 T# G( F 多香果,  多香果香料是什么
; Z+ v# w4 e1 V+ c+ W# Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 q$ u3 _7 c: u: HA:A dried berry 干浆果1 V; }& Y. X; m1 f% H& \

/ [) ^. L' Q$ i! `* T61.Which of the following are used to make a sachet d'épices?# t2 o( Z) d, s8 {. @$ q0 i  O
下列哪些是用来做香包德épices?; F; I& |& a! u5 W: x: T+ U  K
http://www.sachetcatering.com/5 i0 c1 k' L5 ^* H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ O1 n( p1 _& o( o4 p1 f; J! ?9 T! l) y( t( e  y! m& O
62.Which of the following condiments are not soy based?- @3 E, m) u! y
下列哪项不是酱油调味品的?3 b- |+ G3 y# y$ ?& |9 C
A:Wasabi 日本辣根6 X# G, Z, O* w( M9 r

, o  N9 ?7 \$ @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 _: m$ x% }: F
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 u& h9 W) r% a2 Q6 y& h
A:Pasteurization  巴氏杀菌3 I( Z7 `6 ^" [) b

0 ^: }  W2 E5 J( f5 [64.Which of the following steps is not the correct procedure for whipping egg whites?
0 |- Q4 }9 N& o/ l  _' c* @下列哪个步骤是不是正确的蛋清搅打程序?
( k8 [# E6 \' d: z6 Y% B0 `A:Allow to rest before use. 允许休息后方可使用。) ]$ j# |5 U. X2 k9 E' P# y* H
( v  K1 P$ x& T
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 r* j6 T- g! P
A:56g and 63g 56克和63克
6 f! U& @8 J  h, ?  H
9 ~( R3 Q" [  a2 r# z66.Evaporated milk is a concentrated milk that is produced by removing
5 c( w% i4 ~9 a# [; X0 _炼乳是一种浓缩牛奶 是去除什么做的
# f' u: }  @! R4 }A:60% of the water 60%的水
$ R( p: \8 c9 z8 ]4 J  }
- D* }; F# E7 ^4 K" z67.A method of cooking that transfers heat through a liquid or gas is:" B8 R) r+ o! A, X( E
一种烹饪方法,通过转移液体或气体是:
9 G* s2 H9 c% c: u0 iA:Convection 对流
& Y- e9 N/ k2 i1 U% J) ^5 O7 c/ n5 ^0 a/ m7 c8 z) O
68.The cooking of starches is known as  烹调的淀粉被称为. e2 w  ~' j0 l6 ?
A:Gelatinization 糊化
& B# v  D+ W& K0 @2 S* m7 c" k( G: z* N( R" k
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 c- [8 k6 X1 U! j
A:Braising 烤
/ ?. d$ ^  H5 ^7 L* j. R0 x$ Y, Z- o  t5 Y, K
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:
/ q( A( r% x: {8 K' N; w& ]+ {) RA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" |2 J& d& O* s/ @) [: o

! M# B2 g* J! j2 e71.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 K+ G: a5 `# j, n: l5 K$ g
A:Fumet 原汁$ O  y' \5 K6 z2 g& J

  N1 ?  _3 o" g- S" L72.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 n: _$ l; \* V2 G/ r- ^! q. q6 o0 h- OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" X% f7 r( s+ H5 V: h: B( }( ]9 O6 P
73.Which of the following is a principle not used in stock making?
  Q7 G2 a; ?+ l, ^3 K% ~下列哪一项不是用于制造高汤(低汤)的原则?
! v) [; K# G5 R) gA:Start the stock in hot water.开始在热水中操作
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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
0 P- A2 G' Z4 x6 X( xA:Remouillage 法语熬汤
. A' n% F* g# s( g9 b/ ehttp://www.haibao.cn/blog/post/176242.htm
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