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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。
$ j  M' a  i5 @. x( h
. N1 l1 n" Z4 X9 J" s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。
9 Q- x  i" x, |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
理袁律师事务所
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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  A. K: b4 p9 v+ E" I
1.Which of the following methods should be used to determine doneness in a New York steak?
) ~8 {7 Z" [% X( o3 c! f9 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)3 j" ]7 e4 k3 X% ^, C
A: pressure touch. 压力触摸
! P6 }8 u1 b7 K1 L% C# g1 W) u2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 j9 F# w) k, w. G4 C' E2 B6 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
4 t# w2 w/ e/ i2 M- X* }A: acid  食用酸2 K2 ^# }3 }/ ]) @  `( G
3.Vegetables are major sources of which of the following nutrients?: L/ `% N/ a8 R3 y3 h
蔬菜中包含的主要营养有哪些
# f* O' t* |! ~5 u4 M5 W1 S% w  xA:vitamins and minerals. 维生素和矿物质。
1 H  A; R8 B$ ^) q$ o$ l* l+ `( v4.Cauliflower is commonly served with2 f( [0 w2 B! G
花椰菜(菜花)最常见和那种酱汁搭配
6 I3 ^# N7 F" E6 H6 ]% V* E2 W( FA:Mornay sauce. 奶油蛋黄沙司; U- t3 o' n: O4 O" D2 D
5.Which combinations of products are found in pie dough?+ m. u/ Y; c% 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??)
5 O/ F! K- I" k+ _$ T' ^" nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
2 Q& A6 t7 z; q8 ]8 z. p6The French term for mussels is 法国语青口(海红)叫什么& B  f0 x' X4 q+ j+ f+ [' F
A:moules.法语青口,海红" z0 U+ I9 c2 @2 ?( @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) p+ v& d" c; H0 ~( c: J* ~/ dA:faintly fishy. 稍微有点似鱼味
9 w0 @* B1 s3 f+ N0 S6 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* r5 {- y# m  L& e* u/ [
A:2 days. 2天3 Q/ |% Z( z. A2 Z
9.What are the principle ingredients in ratatouille? , [% a% J9 x  j( \: v# _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): I" u# I. \+ v' l! H# q, l
A:Zucchini, eggplant, green peppers, onions and tomatoes  X* }: d! K* Z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ @$ z, s. r0 e4 V  u" E: E5 d10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! x0 n& A$ C3 [3 `* w7 N( p
A:cook food in quantities that will be used up within 20 to 30 minutes.
' ]2 w3 P, l/ u+ t& B- I大批量烹煮食物要在20到30分钟内
2 u8 R; j& p0 t6 j1 T11.What person has the authority to issue a Health Permit?
, l' x9 ^6 m' y: c& z0 A谁有资格颁发健康证(卫生证)。: l1 G9 l9 N+ ~1 e* O+ L' n. `
A:Medical Health Officer.
0 O/ R" u" }; A/ A9 _! m) ?+ m& e0 Q医疗卫生官员。; V- o) a9 e5 g3 j. V, m
12.For what period of time is the health permit valid?6 B% @4 _0 j9 i( c4 P+ ~- Z/ ~6 c& l
健康证的有效时间是多久?
# ]2 m  s; w( y3 {0 C+ O% g4 Q9 qA:12 months.12个月
: M% L* f  `# B$ m13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 ^9 ?8 @: b+ z4 S% N/ x在食物和饮料准备区,通风系统换气的标准时什么& @1 T( p8 V6 X! k
A:08 times each hour. 每小时8次
+ N2 V& f& C% r14。The minimum temperature for manual dishwashing in the wash sink is, C- ~: ?% A( N) ^2 N! m) ^
手工洗碗,洗碗池的水温最低多少度?: }- N3 @, H$ e$ |( h  ^
A:110 degrees F (43 degrees C). 43度1 H+ P! t; G8 U7 Q. w4 d! M/ S8 o/ D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 K6 S: P  v/ d用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 Q' H  h' {5 q" j
A:180 degrees F (82 degrees C).  82度5 b6 }/ E0 P, j  t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 L' m# o. W3 R4 B8 ?# R8 U5 o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 W+ A4 I% l# y6 \  I# l' `A:en papillote.  法语自己理解
4 h$ L( x6 J0 C( Y2 p7 l17。Wing or Club is considered a  B/ L5 W! Z. c$ {4 D
翼和CLUB 被看做是一种...
7 A) J8 }. ]7 V/ w; [% EA:Bone- In Cut     带骨切5 L. m& R( @3 j+ h& s- t
18。New York is considered a   纽约牛扒被看做是一种( `& m( G; D+ j! N
A:Boneless Cut     无骨切
$ W5 j7 l, e* Y' J; m8 Q9 ?4 z19.In general, a court bouillon for freshwater fish will contain
* C( D2 i8 ?5 s% ^( q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
! v$ e7 ?5 L4 \2 \5 C8 Z, I6 dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
( P7 a* c) c' w和做海水鱼同样数量的调味料和香料
' t' Z& u9 Y  m0 \: {- q& l20.Anise is very similar in flavor and appearance to: y' q% C  E3 C: q3 @! J" a
八角和下面的那种原料有相同的味道( b+ D7 q1 P9 x0 [5 q) I
A:fennel  茴香
5 q$ ]* Y- c5 M3 A# v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 }4 x: F: w/ H; ~1 d$ m% a
下面那种原料更像大葱且有平面的叶子
+ K/ k) Q5 |) D7 K1 m+ l9 L& X! _A LEEKS  似蒜葱 (这边人叫京葱)
' A& s8 r! ^7 H22.Which of the following cutting shapes refers to a small dice3 t, X: w7 |( K& N! z
下面那种刀切形状指的是很小的粒(末)3 F) V% |# P7 Q; p& I, R
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; ^+ W6 j$ Z* N: p, M! V* X23.Oil is added to the water for boiling pasta in order to$ G8 \4 q/ Y1 O3 C
向煮沸的pasta (意大利空心粉 )中加油是为了% H" f2 f5 V3 ~
A:prevent the pasta from sticking and to minimize foaming action./ u2 @6 R: X/ l
防止面条黏合并降低发泡。+ O2 t6 \' Y" m5 n" n+ {
24.Which pasta dish features pine nuts and basil?
$ O! i! @: o. T9 ?6 o4 b" M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) r* q6 C- ?5 v* ~. M6 H" A6 p
A:Pesto.一种绿色的意大利面酱 1 j  B2 ]' A0 u6 U( u8 W+ W- `$ r" b
http://www.tianya.cn/techforum/content/96/563836.shtml- f' O3 w/ @( w; e- C4 g5 J' V
& e2 `) U  U0 v: a$ v" l
25.Which of the following is a spring vegetable similar to spinach?
4 R' ]( f7 ?& M) w6 Y! D8 Q& H下列哪项是一个春天的蔬菜类似于菠菜?
* w$ {: L) f6 @3 K$ ]: \- O! pA:Sorrel. 酢浆草。
" T3 c0 ]- |' [% E; zhttp://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:
( F( ]' ^0 O: D! N- w哪位厨师最早带来高水准浮夸的美食, F' U, }8 E0 U8 |
AAntonin Carême 人名 安东尼·卡罗美
5 e  E! K( F6 t4 v" e0 H7 w( C' R$ u( ~
# x3 z% _# M# k  T7 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 L* n0 g. X* K9 H
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 ?7 i( c2 g, K/ T+ CA:Cast-iron stoves         壁炉
4 k" w0 W9 x: fhttp://www.usstove.com/products.php?id=6
0 Y9 q3 C+ {" M- v
: h1 `7 o' d' Z  |' ]4 v28.The French term used to describe the roundsman, or swing cook, is:
# j3 O+ W6 l# U: q法国术语,用来描述roundsman,或摇摆厨师是:
8 w6 |) R* s+ IA:Tournant   图尔南8 G. q2 P' J6 C, U
# ?# a$ O& b& M. \
29.Another term for the wine steward is:4 W. l1 ?1 T' U: s. I) Q
葡萄酒侍酒师的另一个术语是:
" L+ M4 ?' b- I4 M0 U# sA: Sommelier 侍酒师! A0 M* f" F' c: r9 B& V4 ?: e

. i  d0 O# w$ I. S) L/ N30.Molds, yeasts and fungi are examples of a:# f4 j) d$ R. U
霉菌,酵母菌和真菌是一个神马例子
* D8 D/ s* _9 mA:Biological hazard 生物危害
" j: G7 T: p, J7 Y3 a1 ]
, U0 B* R7 l5 c3 z" g8 ]8 m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 l$ G. a" c( T2 p6 ~  U+ P1 `
根据加拿大食品检验局,食品的危险温度区在多少之间:$ |8 c+ F* l5 w
A:40° and 140°F (4–60°C)     4-60度& |& z/ Q/ z( `1 ]* N# F

9 }3 K0 B7 t; m! i9 V32.All bacteria need the following for survival:
( L9 {; R* G& O3 G- R6 G所有细菌生存需要以下哪些内容:2 n% T* J# ~, K+ N4 k9 U/ u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 F7 A5 P6 M: k+ ]6 M& P( {) X8 C! b/ s/ p
33.Which of the following correctly represent critical control points in a HACCP system?
) ?; z! I; |! ^- \8 A以下哪项正确表示了HACCP体系的关键控制点?
6 Q* q- f- [: `9 X( IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + `9 ~( y& d1 p) `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% S( |/ m6 G( u
) K& s4 N! Z4 e' }
34.Which of the following is not an example of a carbohydrate?
  m; U7 Y3 T: p6 ?) }6 R0 T下列哪一个不是碳水化合物的例子?
; d* D/ }& q; w8 s9 B! }" q8 fA:Essential nutrients 必需的营养物质
1 Y6 ^* Z5 T! h2 F& W) D$ q0 |
& }- I2 ~' t0 m# |: N1 ]6 R35.The process by which a liquid fat is made solid is called:6 M% C" H0 ]- Q) c
液体脂肪做成固体这个过程叫什么
9 A0 P! J/ \/ \3 C( [0 g6 uA:Hydrogenation  氢化" [' V" q- D3 ~2 J

+ Z  ]  |5 R7 g8 z$ H9 Y7 i  X36.Which of the following is not an example of a fat substitute?% b; \; w. r0 S& X* S% X
下列哪项不是脂肪替代品的一个例子6 |: A! b1 S1 {, Y) T+ }: x
A:Acesulfame K  安赛蜜K表
; V! a/ ~2 t9 `6 Y; \' b. S! H6 l5 J- L; A" C. e% `
37.Health Canada requires that a product labelled "fat free" contain:
- |' t2 h: I# J1 {$ `3 K9 J加拿大卫生部要求的产品标有“不含脂肪“包括:8 e' {/ W) `+ ]3 h! I4 B" A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& C$ a* v' J! C8 k$ U
9 n2 M6 y5 v) x+ o% `* b- N6 }
38.Which of the following is not a problem associated with converting recipes?9 ], D4 f9 \6 v' V# C
下列哪项是不相关联的转换配方问题?2 Q% k0 c! _' q1 G
A:Unit cost 单位成本% c- \1 T6 @- l9 K  s- u8 P

% v3 \: h" _+ U9 V7 n39.The condition or cost of an item as it is purchased from the supplier is called:
% }; {" @. N3 }  `! m从供应商采购的物品的品质或成本叫什么# C* T; |) d# ?) X2 H
A:As-purchased cost 购买的费用
, m% ]/ k4 \# k+ g4 f% P1 f" f  }
40.The amount of stock necessary to cover operating needs between deliveries is known as:  f9 V" ~6 L7 {2 K, i
在新货到来之前用于日常所求的必要库存量叫什么, i* r- Q% m+ j
A:Parstock 基本日常最低库存$ h& f- @$ {2 j9 k

4 _8 ^- n. C6 e( ^0 D" S1 r41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 ]# A  G5 {3 |- G下面那个缩写是用来表明正常库存流程?3 N" N& T. }3 G, P' Z& Z
A:FIFO=FIRST IN FIRST OUT 先进先出
% h6 ^) j* f9 q$ C# H  x
: N: e  {/ t! a42.Which of the following knives is used to turn vegetables?
# _: D" R$ n$ d0 e" b* C! z下面的那把刀是用来打开蔬菜吗?
: I" I+ |0 e- sA:Bird's beak knife   鸟嘴刀$ q# Y9 V6 n4 t; `6 h/ A2 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 Y: |1 }, [  O+ h5 a2 c

/ S0 ~- O( ^3 \! V43.What is an instant-read thermometer best used for?. c3 e0 H8 E! Z( |, S
即时读温度计最好用于那方面?$ f! [. C+ ]3 p5 s) ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 f* }' Z6 v4 M' [0 w4 t/ r
4 o, c. d# F( y9 O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?5 u5 a8 N1 m) u+ v! y  s" m
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: |! M  }  j, fA:Cast iron 铸铁
8 Y% B" E3 o. I+ B) D
% d9 o3 D7 _7 b9 L45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' i8 O2 ]$ `6 X9 |: W哪件装备下面有一个可移动的碗和一个S形叶片?. H% @5 {  U9 Z2 c: X2 v1 {: D% e
A:Food processor 食品加工机3 m* {5 f3 ]: l+ r
http://www.google.com.hk/search? ... iw=1263&bih=572
; R4 Y$ b/ A+ ?0 ]4 J6 W- j) _0 G7 |& D+ ?
46.Which of the following is not a rule for knife safety?
+ S- d) A5 C/ h7 F! U4 z* g) \; g2 X下列哪项不是用刀的安全规则?
# e: s6 i9 N# t  H; u" BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 T; d4 a2 @8 A) K' m
2 f0 d0 b' A* r/ K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' ]% _; h6 L4 g0 y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ ^4 {! H4 B, ?  IA:RondellES
- _  Z4 o9 _: K/ G. shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 Q. Z' [4 J, C4 p; a1 }$ `' W

& o1 X/ C3 Q, J48.Which of the following is a diced cut used to garnish soups?/ o4 ?" Y* {$ R" b. p! E
下列哪项是切成小方块用于汤的装饰?  o8 M) C4 d* O3 C" e+ m  `) S
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ X8 O& U7 E- b* P8 ]4 k! q% r
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ~, \* Q6 _6 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!!——
: J" L* |0 u. NA:Gaufrette , K- o- D3 `5 i# B6 g/ M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 Q1 P( I2 u. b& \1 F3 b2 y4 }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& a# R( {6 R2 f4 ?! D0 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 U+ @& Q6 H( l3 L% G
, K7 w! e8 R( a1 y8 H; X9 `, ?3 L50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 b" y5 [/ T6 h
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)
. Y9 a# J, p6 D* [5 yA:Cilantro 胡荽叶 香菜4 F9 d5 T; s: \# J% t' E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' i' j  Y* g+ H
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60.Allspice is made from:
. k5 ~; t; f: ?3 z5 x4 R 多香果,  多香果香料是什么$ L2 T7 B% ^1 Q4 b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 k% I% t5 n1 ^0 I" U3 B! DA:A dried berry 干浆果. a6 L7 Z8 E. y2 F

' I# y9 K" z5 j# A  s& E' ?/ o: g61.Which of the following are used to make a sachet d'épices?% h+ O  \+ |, ?( Q
下列哪些是用来做香包德épices?
! l' x9 R% g2 O* V3 X( M' Fhttp://www.sachetcatering.com/. _% N" f' k) e: G5 u8 g0 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, a! j% |  \1 j! O8 U/ A0 N
  c. w+ f8 v* q7 O9 A6 O62.Which of the following condiments are not soy based?
; }, S7 a" u! N4 l8 b; ?下列哪项不是酱油调味品的?: w" S& ^1 a! x* P& K, T+ M
A:Wasabi 日本辣根
  ^" G, v5 O+ m# M! R1 x
' m  x  W7 k, I3 f6 u! o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 W1 W" X. c: T" u& y
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:) D1 ^) [  g  e( }  _+ J5 P$ T
A:Pasteurization  巴氏杀菌/ p+ I6 b+ [( u1 n# E
- U$ s' ^3 }. e" ~# X( I4 R% j: A- R' Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
1 l4 M& r7 S4 u下列哪个步骤是不是正确的蛋清搅打程序?2 @4 _5 W9 f+ K  ~
A:Allow to rest before use. 允许休息后方可使用。
* q' k  a6 z, [1 l! j& T9 z3 r* S. u3 X
65.The weight of a large egg is between:一个大鸡蛋重量介于:, @: U2 d  M1 I9 S3 {/ S
A:56g and 63g 56克和63克  t3 {) j' t( ], N( x

% i6 E2 |1 E7 f7 J* g8 Y8 u% T1 R) u66.Evaporated milk is a concentrated milk that is produced by removing/ c5 P0 {4 l5 X; ~
炼乳是一种浓缩牛奶 是去除什么做的' l' N# L# }  R# Y  j
A:60% of the water 60%的水' K; y$ d- F, S0 l
$ `( z: B; w) {3 @' v
67.A method of cooking that transfers heat through a liquid or gas is:- m0 G3 Y, ]6 B1 R6 N
一种烹饪方法,通过转移液体或气体是:( Z! ?, h$ r  D, m' c5 q2 `& w
A:Convection 对流1 \, h; s/ H. \3 x( H% Z) O8 W! r
4 @8 u# ~/ D6 d5 ]) {( H
68.The cooking of starches is known as  烹调的淀粉被称为+ q; t7 [9 [3 R7 X
A:Gelatinization 糊化8 ?8 A4 h; o, a- J0 N% C

: k8 R/ L6 ]; E, i( Z+ J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: H  V4 [% W  E: a7 k, m$ iA:Braising 烤
4 B% l" b& }. W
% [. l- s' G& K4 K) F70.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:
  Z& v( E5 |! L1 w3 s2 jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# f8 f! H9 k( ~1 f

) A" t+ z0 R( f  P71.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* }" l% Z, @# ^7 F  U/ N
A:Fumet 原汁8 G5 H' E9 |0 C8 N" U
2 r' _4 W. `0 _, P, p7 N# d
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
3 {! i1 }0 ?. j- G# D/ mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 I. ^- [* k: b' i

2 R: G  M7 g! W2 [- K. ]) a73.Which of the following is a principle not used in stock making?/ d- \" C) Y. y2 c; y
下列哪一项不是用于制造高汤(低汤)的原则?$ {' Z( i" i. D' J/ J) v! R
A: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
5 i, }+ N$ }2 x, M: T) Z7 L" MA:Remouillage 法语熬汤9 O1 {/ O4 [, Y) J1 |
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