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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。
3 G, h7 D6 N5 @5 k, P& p7 W/ ^$ v& m! j/ [# C, k% L' U
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。
8 Y" P9 g, P3 U0 k: `5 u5 ^+ V' ^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5 P' K" \% s8 f
1.Which of the following methods should be used to determine doneness in a New York steak?; N! {4 d, t  g4 h
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); i" D; m7 k, F
A: pressure touch. 压力触摸0 o6 M: L- `1 r  d' p
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 o- u7 L- P/ J3 b
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/ i! ?0 c- \; v. d2 @0 [  \
A: acid  食用酸
' `. z; U: K  ~6 b1 K1 t  ^* c3.Vegetables are major sources of which of the following nutrients?
5 q: F; Z! ~8 b2 c: b; a# i# P蔬菜中包含的主要营养有哪些6 w; J* w& K! p( o9 b6 n
A:vitamins and minerals. 维生素和矿物质。  F2 N) I' M  h  G4 `' q
4.Cauliflower is commonly served with; U# i. E* {' U8 o) w' i8 ~
花椰菜(菜花)最常见和那种酱汁搭配
( r4 G: @" B7 |1 L& ZA:Mornay sauce. 奶油蛋黄沙司8 d- K) {8 X( J' m( b: M$ o- Q
5.Which combinations of products are found in pie dough?
& a: K- t6 K4 E* Y+ N4 M1 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??)" i; V/ s+ d# c& u4 ]& R
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 n! T9 [& k$ g6The French term for mussels is 法国语青口(海红)叫什么
$ R( s( V) N3 T) s4 c% LA:moules.法语青口,海红% f9 N* |2 S2 d+ ^9 }' o; q* a) }
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 b7 ~, s  @8 n$ \' u
A:faintly fishy. 稍微有点似鱼味
1 l9 D; [+ p, [& d0 q3 z. I& Y& \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" n% U7 P* L  F0 S% CA:2 days. 2天
- A+ x- I1 K5 @8 ~9.What are the principle ingredients in ratatouille?
1 z9 P, U- Y' m+ i) j1 w" X7 w炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
1 k7 o& T& Q, q# y  jA:Zucchini, eggplant, green peppers, onions and tomatoes- Z4 K; c( k# H$ B. F/ v+ Y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 s4 {) s& W* u; K, }+ q
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; \4 i1 _# r: B7 U
A:cook food in quantities that will be used up within 20 to 30 minutes.
2 y( S; g' Z  Q, @大批量烹煮食物要在20到30分钟内$ x3 ?' v- S- Q! y1 C7 C
11.What person has the authority to issue a Health Permit?, P) E+ a1 i, K+ L) A/ y
谁有资格颁发健康证(卫生证)。; B# r/ U" S% }
A:Medical Health Officer.' j7 q: {1 B3 y( m9 Y* V1 _
医疗卫生官员。
1 N( B' I" J# P. j/ u7 r12.For what period of time is the health permit valid?
; k6 p2 z; q& U4 d健康证的有效时间是多久?5 g$ Z- ~* S3 m$ _) o4 F
A:12 months.12个月
5 {8 y7 a1 G, _/ d; E& u, j" t13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" S- I0 _& P, n. @2 B- h9 p) |" c在食物和饮料准备区,通风系统换气的标准时什么
; ^+ }, c" h) J. _2 G' `$ wA:08 times each hour. 每小时8次  n, C/ ~2 Y9 N
14。The minimum temperature for manual dishwashing in the wash sink is
$ T) G$ {$ d- h% R- ^- z& {# ~手工洗碗,洗碗池的水温最低多少度?# R  F2 M8 ~! k+ {) ^5 K
A:110 degrees F (43 degrees C). 43度
4 ]- Q" M7 N7 u& d) f0 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ m6 I2 D( s9 u& [* W) T用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: u6 s. U/ s; _; h7 `' I7 a: f
A:180 degrees F (82 degrees C).  82度$ G% |8 N+ t: Z. C: M
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 b3 D& f0 [$ [5 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  b1 E& g; m9 I" q( p' p# Y
A:en papillote.  法语自己理解( j2 s; F: o2 r& k
17。Wing or Club is considered a
8 H: V$ ^8 F0 }# {4 s9 z翼和CLUB 被看做是一种...
4 d( ?, B1 i) a5 U" O+ W6 HA:Bone- In Cut     带骨切
, D- I# p. r0 o) A- n18。New York is considered a   纽约牛扒被看做是一种
3 Z% V7 P7 |) {) z) x# uA:Boneless Cut     无骨切
) n) j) N% @' N3 \+ \5 b' H19.In general, a court bouillon for freshwater fish will contain
% d( r; U; X, }+ z. d" |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
4 F, P2 Z0 n& _% ]. q0 e' sA:the same amount of seasonings and herbs as a bouillon for saltwater fish.# R- D" u4 X/ A% m. K0 a- t* t5 }
和做海水鱼同样数量的调味料和香料
, G  n( A. y7 l( s20.Anise is very similar in flavor and appearance to
$ Q- m6 I( t+ _" Y$ f八角和下面的那种原料有相同的味道1 h9 G& P+ ^: p) H. P! D! B6 H
A:fennel  茴香
/ j2 j/ I1 {, c1 l21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# a, ]! H& u8 ^+ k7 ]. O& V0 X# p下面那种原料更像大葱且有平面的叶子( m# {# L1 R. C# P! v
A LEEKS  似蒜葱 (这边人叫京葱)% W2 C! b; u, ]$ [9 m- h( S
22.Which of the following cutting shapes refers to a small dice
, H% d: v6 J& A1 ^6 D下面那种刀切形状指的是很小的粒(末)
# o# Q0 K  ^* K0 K) M0 y5 Q! U8 v6 KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  y  g1 g7 ?% k: f1 q2 A' _" h5 d23.Oil is added to the water for boiling pasta in order to
8 {. ~, l( _. ?- H% {: t向煮沸的pasta (意大利空心粉 )中加油是为了3 |- \# Z3 W' P7 [
A:prevent the pasta from sticking and to minimize foaming action.7 w5 F% B0 i5 _
防止面条黏合并降低发泡。
! C4 t0 n6 @( g24.Which pasta dish features pine nuts and basil?
8 `0 t5 B' D% |1 r7 ?7 s" P6 j3 ]下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ i0 P  O6 b, f" W  F1 |
A:Pesto.一种绿色的意大利面酱
' D/ W3 l/ f5 y; c1 g7 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml1 Q3 ^7 Y  ~- P( B- o
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25.Which of the following is a spring vegetable similar to spinach?1 i! ^  |& k( M. i4 [8 y
下列哪项是一个春天的蔬菜类似于菠菜?, u7 p* b# Y  W& Z! S4 \
A:Sorrel. 酢浆草。
. V! o- D3 z5 U2 E5 U2 fhttp://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 r4 K$ \; z6 g7 b哪位厨师最早带来高水准浮夸的美食
& c4 M9 C% x9 q- e" L; M8 O6 pAAntonin Carême 人名 安东尼·卡罗美: Y6 D' y" K! O/ L) @/ D+ E1 L  O

% i6 k- [& d* A: [5 `27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* ^: {- u! J, B
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 X9 N+ C) Z! E# _7 OA:Cast-iron stoves         壁炉) z' |+ r: |/ l5 B
http://www.usstove.com/products.php?id=61 v; z' n4 ]  n0 k( |: p' [1 @6 o
- a# f4 X7 Q9 N# i- E* n% e% t
28.The French term used to describe the roundsman, or swing cook, is:
+ p% n5 h4 m  ?法国术语,用来描述roundsman,或摇摆厨师是:
' u# G/ D; W: b' g4 y' uA:Tournant   图尔南
2 b2 p" i% [$ s# B: i, P1 L4 R) ]. j
29.Another term for the wine steward is:) i& w, {' R# {+ l8 l8 R3 D% P
葡萄酒侍酒师的另一个术语是:
5 l) _( ^" B' Q& w; yA: Sommelier 侍酒师
4 K. Y% F1 z! t% p1 ^
7 w6 o/ W0 N/ {) |( e30.Molds, yeasts and fungi are examples of a:
2 y- P: U2 c& B* G霉菌,酵母菌和真菌是一个神马例子
$ D3 s# f0 q. x7 mA:Biological hazard 生物危害% W: F5 U5 y7 K* T+ s% x

) C- S; r: e- _+ x5 l5 [% `31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! P% S$ b5 C, O1 f根据加拿大食品检验局,食品的危险温度区在多少之间:) A1 Q" Z1 D: c8 {8 Z6 n- m
A:40° and 140°F (4–60°C)     4-60度
& _+ X- z; b' s8 p
! {% S3 r" w) q$ c5 x1 h: i" @32.All bacteria need the following for survival:
5 m! y* |7 U. F. W, v6 _0 S0 R2 |. {( V所有细菌生存需要以下哪些内容:- t6 s9 {& S2 h" u; g  D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. i3 l* b' o/ [& `% m8 `# {

0 G" m; ]4 `1 {" f33.Which of the following correctly represent critical control points in a HACCP system?# k& O: F. Z/ v% w7 Y! L
以下哪项正确表示了HACCP体系的关键控制点?/ Z$ v: M+ d; d3 P: n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - k5 {: G+ D: F/ k! w
食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 n. E+ O0 S4 n+ r/ M2 b

- n5 f9 t/ w! a0 S% L34.Which of the following is not an example of a carbohydrate?8 V  d- ^8 v' V1 o1 f1 z# _
下列哪一个不是碳水化合物的例子?
; n2 g7 l- `2 N+ B+ S% x( j) ?" AA:Essential nutrients 必需的营养物质' ?/ c3 h0 u0 k; e8 h
+ S3 c6 \; W/ v( d4 h% w9 l
35.The process by which a liquid fat is made solid is called:
1 ?: S3 I. U" A( g4 W液体脂肪做成固体这个过程叫什么
5 c& P! D  U2 ^( p2 M" u7 XA:Hydrogenation  氢化5 w2 L1 M0 L+ s
2 j. u0 l- `+ q! R* [" z: E
36.Which of the following is not an example of a fat substitute?
! `' q. M8 P3 _5 m9 b下列哪项不是脂肪替代品的一个例子* \3 M3 S* [& l9 L
A:Acesulfame K  安赛蜜K表; K1 H) b- t/ L8 r

* N1 I( h! X; V+ x/ |5 d5 R37.Health Canada requires that a product labelled "fat free" contain:# `! {9 X7 a9 K0 i6 p2 h) Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ K9 R$ ?( C+ Z1 a# Y; d1 F( J2 mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% P( P9 v" t, V9 W% R( Q

2 b& a8 O$ L# H38.Which of the following is not a problem associated with converting recipes?6 o4 [2 p/ \: V- Y' \& x
下列哪项是不相关联的转换配方问题?' c0 w: j8 h, L  V( H, p
A:Unit cost 单位成本
" Z( z' ^' @8 a+ X
/ C) Z* G2 [# G# A5 N39.The condition or cost of an item as it is purchased from the supplier is called:1 w& E* Z2 i: S
从供应商采购的物品的品质或成本叫什么) t8 D; d8 U7 f, i+ O% y$ M  {
A:As-purchased cost 购买的费用6 \. r- R! r" K4 e6 B

- Y8 m2 {2 O, w0 u4 L40.The amount of stock necessary to cover operating needs between deliveries is known as:4 r* e" P. N5 k; d5 G+ t  A' A
在新货到来之前用于日常所求的必要库存量叫什么
9 H2 O5 F' K& n3 q$ k, V2 t& v; |A:Parstock 基本日常最低库存; A( B7 C! l( Q" [0 M3 R

1 Q6 V1 I( u9 f; K5 x41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 C# M& {: I. v+ H  E: @. w下面那个缩写是用来表明正常库存流程?2 h% x6 b7 B# e
A:FIFO=FIRST IN FIRST OUT 先进先出: k  n- r% u& l
# ]# x; f4 |8 _' F$ {3 f' _: S. d$ C
42.Which of the following knives is used to turn vegetables?" v; V& }/ Q3 Q( y8 `0 c$ R/ @9 V& W
下面的那把刀是用来打开蔬菜吗?/ `1 p. w4 m9 O/ \+ O
A:Bird's beak knife   鸟嘴刀! x9 ^" q8 p/ r% [, \% N
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ \* R1 |! T6 e# }6 [
9 }, P# k) |9 [! \8 r43.What is an instant-read thermometer best used for?' U) f! y! g& n
即时读温度计最好用于那方面?& L9 V8 S  m3 c# T5 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( w" n3 V' M* S. l" ?' T
9 D# U: b& X$ b, j. w2 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% o' _( _. z% c& I. I. C& c下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 C. ]0 B2 i; Q* j# N  OA:Cast iron 铸铁/ l: `4 w% X# l% A& ?, D0 W( u& p5 T

; s7 Z2 p: {7 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: S4 B- N5 `( A7 Q' N" p. P
哪件装备下面有一个可移动的碗和一个S形叶片?
5 U* A. ]- b+ P: g* B9 SA:Food processor 食品加工机
* `: R) c. Q4 K6 ?  l( f; Bhttp://www.google.com.hk/search? ... iw=1263&bih=572. N2 Y' \" |1 n. s* ?3 U
% m% \5 K8 g8 o5 H  a, L) b3 b
46.Which of the following is not a rule for knife safety?
# K' {* U& X7 X1 ~# {下列哪项不是用刀的安全规则?) n( A- b3 h3 a9 g/ d; c; C
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( |6 }. `. A8 }! J/ u& j- }1 b, C; |0 |3 G8 a) ?) Y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 K- Z5 W( `$ {7 t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
2 J  }/ A) m- [, q7 mA:RondellES
3 \8 Y% d' c- m, `1 B9 ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& U: S! v" v6 V5 B3 A( t- N
% `! z& j9 ]6 P1 B* f9 l48.Which of the following is a diced cut used to garnish soups?
9 a( ]) u* Q' j6 @7 c下列哪项是切成小方块用于汤的装饰?) a9 s+ e1 T9 k  H" L
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& `0 e# B1 x5 B# ^! n3 Y/ e+ O
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, f# F& N+ G9 w' s) X
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!!——
* A! p4 s1 v4 G# c# TA:Gaufrette - T$ j; `* f2 v# d' ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! J" b7 w- v2 Y; Y" |: n% x
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 g2 e( U  v) @$ v" J$ k: ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  G! C3 @9 ?! b3 M0 o6 U( j- c
7 h+ _' V$ F$ }. }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* r- C* k9 W& A$ G
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)4 ^, N2 P$ `8 k! j5 _) j+ ^% N
A:Cilantro 胡荽叶 香菜7 U: Q3 n3 z7 j& B# y% r7 K
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. v# J% B) p" [8 i# |& b" [* `  q( c8 x
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60.Allspice is made from:9 S- I2 P$ m% B( Y+ K# L0 v: Z
多香果,  多香果香料是什么* H+ I+ F9 I0 A# S; O6 X7 l, D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 d' j1 m/ F6 i% C9 N0 h/ `A:A dried berry 干浆果
. ]  v# c# I: W! x% S4 [: u3 a$ L" `, Z: ?
61.Which of the following are used to make a sachet d'épices?
3 W8 k, B' B+ F9 q下列哪些是用来做香包德épices?" q' R8 ]  Q" B
http://www.sachetcatering.com/7 V. d9 P* P, L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
* [) K2 T$ X6 B& P! p# B
* u( \0 y0 s* g( ?8 R2 D4 a% V62.Which of the following condiments are not soy based?
8 T- m/ u; x  O下列哪项不是酱油调味品的?
* Y9 d. s, {/ _. \A:Wasabi 日本辣根- n/ p7 r5 C8 m# ?1 }

" @) D- j" ~8 `1 y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 W0 e, P: O! B& k/ 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:
" J# F! h6 |1 |# T# sA:Pasteurization  巴氏杀菌
$ Q* G% {( ]% W8 q) y
" q3 e" [0 G: H7 c7 ~0 n& i# G64.Which of the following steps is not the correct procedure for whipping egg whites?$ D, q, k. z5 p" F* Z. \
下列哪个步骤是不是正确的蛋清搅打程序?
0 ]% E! P9 s+ r4 H+ v  _A:Allow to rest before use. 允许休息后方可使用。" Z, N' _" q, Z* Z

3 C7 s+ i! H5 `! f* d65.The weight of a large egg is between:一个大鸡蛋重量介于:/ T( S5 A% d6 q- @
A:56g and 63g 56克和63克# ~( D9 J- n& r; d

+ E" U0 b8 Z* g- J; U) w66.Evaporated milk is a concentrated milk that is produced by removing
" }# ~/ B  E2 i: D炼乳是一种浓缩牛奶 是去除什么做的+ W+ t5 A! v. b. C
A:60% of the water 60%的水$ \: J. ?6 o  Z# C: f2 `# u

+ \/ ?0 ^" u( V& \7 l" U. s67.A method of cooking that transfers heat through a liquid or gas is:+ h4 j- b3 I+ V8 `+ c# h
一种烹饪方法,通过转移液体或气体是:
# T7 @% o  p- M5 N% ]A:Convection 对流8 X- M: i" g  m+ D

& @; O) c' w$ v4 [68.The cooking of starches is known as  烹调的淀粉被称为! z% E6 q0 o" p( L: C. I# J
A:Gelatinization 糊化
% S- [# @- U6 W4 n4 d4 B  ^0 P
7 H; u: g. [0 E' R, ?- W9 a0 ^2 {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# z4 K( ^! Y+ I' \! H, b" yA:Braising 烤" k/ T) N/ ~% Q

  N* J3 H+ N+ }2 F' K70.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:
/ z2 Q$ C8 o7 a/ f( [8 ZA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ D* P! q1 V& _/ s9 I9 t1 m, g) O: M% R. T# 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
4 K! P, }" S5 X2 UA:Fumet 原汁* m% i0 \- i5 ^& I' a

; C0 M7 y4 B/ y# S+ s2 \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
- y5 g; m5 P* _' t' O3 nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜& @# w: K# N4 Q( B8 t# r

; f6 W1 q+ S: {0 i& k+ ^, L73.Which of the following is a principle not used in stock making?; k' Q/ k7 F# @/ Z4 [: z
下列哪一项不是用于制造高汤(低汤)的原则?
, w5 W, V" V0 I7 EA:Start the stock in hot water.开始在热水中操作1 J& p$ f8 O4 ~0 _

  L9 n9 r5 q& B3 U( a9 S* ]+ m74.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
# p2 w7 D9 \2 s( mA:Remouillage 法语熬汤
, }" B) s3 [) \# W/ `http://www.haibao.cn/blog/post/176242.htm
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