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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。9 X' A' _$ ?, s; _9 F2 t$ ^: K
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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。3 H6 W6 m% e$ F3 h
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& [" x/ J( v+ e! v( M# q+ q' {9 `+ r
1.Which of the following methods should be used to determine doneness in a New York steak?. q7 i6 m" g% J0 u
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)
% h- R# ]! C# LA: pressure touch. 压力触摸3 s( h2 o3 S0 j  G* t7 M5 Y* D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
; m: k  a7 t: A' w: L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
: w3 z: T6 y/ z& L( [# X3 kA: acid  食用酸- Q4 Y- c: T8 S4 J- f  R
3.Vegetables are major sources of which of the following nutrients?
2 N  X5 ]0 T. T& c2 \蔬菜中包含的主要营养有哪些
! P. U! o- _0 G4 O% ^7 DA:vitamins and minerals. 维生素和矿物质。6 M. e- k' z/ l3 x  T
4.Cauliflower is commonly served with* s+ C/ Y+ |& s+ I, @+ u- E$ I
花椰菜(菜花)最常见和那种酱汁搭配
  N8 y% h5 k" _" ZA:Mornay sauce. 奶油蛋黄沙司. q# v- V* i2 q6 w& S6 }
5.Which combinations of products are found in pie dough?
% S" ]( }9 {9 T; K& a下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 G4 d+ N% w  S- OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。. g2 e5 r1 h" c7 N$ X
6The French term for mussels is 法国语青口(海红)叫什么! A# x% v" |% K0 i
A:moules.法语青口,海红
: e3 @- Z- I: l6 Y; U$ Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. K) l6 {1 d2 e# e9 ]% GA:faintly fishy. 稍微有点似鱼味7 ~8 e& H6 E2 \1 N
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 J, a$ z) ~% d! o$ j: i/ c
A:2 days. 2天
/ v0 j+ c1 o* j7 v9.What are the principle ingredients in ratatouille?
  y3 A8 \: a8 j0 x2 E* h炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% L& q" j# \2 }6 mA:Zucchini, eggplant, green peppers, onions and tomatoes* a- B  s  q3 ~  j. @; S& {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 g1 z) _1 d5 N: U! S; g! Q! S10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 P" r2 J: E, A: ?8 ]A:cook food in quantities that will be used up within 20 to 30 minutes.: d! s6 {' h$ F/ _. l' C
大批量烹煮食物要在20到30分钟内
  d& P/ x1 W& t" l11.What person has the authority to issue a Health Permit?! b( T# {: d' a$ ~0 {) n
谁有资格颁发健康证(卫生证)。1 n# n2 `, x) F- d9 L+ c" L
A:Medical Health Officer.
2 r  {; y$ R' [, Z医疗卫生官员。( E1 n* j9 m8 ~, ^
12.For what period of time is the health permit valid?
7 C- O5 H0 t- E1 R, P5 s: z( l健康证的有效时间是多久?7 q8 Z: Y; ~; X: D5 N' ^2 M4 m
A:12 months.12个月+ {; N/ f% _7 U$ B* S* P/ d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) l, T5 n  L7 |在食物和饮料准备区,通风系统换气的标准时什么
- F' Y* f% j: QA:08 times each hour. 每小时8次4 ]4 ^* `( [) E( z5 B9 J* ^
14。The minimum temperature for manual dishwashing in the wash sink is* A' e5 _: E- _! T" n' b
手工洗碗,洗碗池的水温最低多少度?! h3 l: p+ L- [; y( Q* s/ a( u' W# ]
A:110 degrees F (43 degrees C). 43度' U: Z8 I/ u2 O7 Y  P: i, q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 G6 A/ A4 ?3 v! B* m( z) t- r7 \用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 Q( @+ o5 |8 |1 J
A:180 degrees F (82 degrees C).  82度
  X) {5 u2 U: v9 }5 [9 G  M16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 m1 n3 Z. ?1 W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 |0 A: c2 f4 aA:en papillote.  法语自己理解% d" t6 G: {% z2 ]
17。Wing or Club is considered a4 Z0 l, S+ B. C0 R7 A! g
翼和CLUB 被看做是一种...
4 J4 M5 U* _3 O, TA:Bone- In Cut     带骨切
) |+ d0 F  g( g- L2 W18。New York is considered a   纽约牛扒被看做是一种% p. J( F  h8 m0 q5 Y9 U! E: L
A:Boneless Cut     无骨切+ \! v& T* W/ I2 f5 `, _9 N! }
19.In general, a court bouillon for freshwater fish will contain
5 F  E# M* D3 u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
6 _: p4 o# M  i+ kA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 e' u& G" h4 o; L) l9 [* F和做海水鱼同样数量的调味料和香料, ?; L  e& p2 U  C+ Z' c
20.Anise is very similar in flavor and appearance to
: a0 e: D+ }6 }0 T0 c1 h. s& |% D' q八角和下面的那种原料有相同的味道/ o. w! b1 [) A! x" a' c
A:fennel  茴香- d1 w& {% c3 i: N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: D: {$ m% y" O* m% I7 }) H' T下面那种原料更像大葱且有平面的叶子1 d; T- D( A9 m
A LEEKS  似蒜葱 (这边人叫京葱)/ \) R% m. v  Q
22.Which of the following cutting shapes refers to a small dice+ s3 o# N7 H& N: j! y& [
下面那种刀切形状指的是很小的粒(末)# U7 v# y3 w5 j, [1 L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% b0 b! u& Y: M; t23.Oil is added to the water for boiling pasta in order to# R$ _2 b9 `8 Y7 w. D
向煮沸的pasta (意大利空心粉 )中加油是为了) G' p& F: h# l- C6 b
A:prevent the pasta from sticking and to minimize foaming action.% \  I4 }- h/ U
防止面条黏合并降低发泡。( d+ i& y( k" b! p  P0 ]# L* b0 c/ r
24.Which pasta dish features pine nuts and basil?
7 N2 |$ I% X8 D% N* L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; Z" v7 R" j3 G' L' ~" t- bA:Pesto.一种绿色的意大利面酱 $ J' G( X+ T' Q; k& ^) ~# f+ Q5 u; m
http://www.tianya.cn/techforum/content/96/563836.shtml
* m. v. U. b" @+ }% x
1 d  ]9 W2 J) O8 f25.Which of the following is a spring vegetable similar to spinach?
1 p  _9 g  [. U9 @. n+ b, o下列哪项是一个春天的蔬菜类似于菠菜?
6 U. E; L* E0 d+ Z& K' w: r) UA:Sorrel. 酢浆草。
: P' a4 ]* z+ d) z% M3 bhttp://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
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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:
6 z8 y# S( x2 M# ^+ k! t- p  _哪位厨师最早带来高水准浮夸的美食; f* z0 G  x2 }
AAntonin Carême 人名 安东尼·卡罗美
; |4 z% H1 U- n$ Q, m$ I$ N% M5 r
2 Y1 s7 x  K2 T( l' b6 }/ S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 Y# R9 a8 ]6 n! }, n$ v% {7 o( z+ @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 [1 Z8 |$ @/ W& t/ L7 F/ d( R
A:Cast-iron stoves         壁炉: [/ `7 f) V3 ~0 d# q7 U% J2 J
http://www.usstove.com/products.php?id=65 z" h$ p' ^* t. R$ A1 m  {

* Z; ^" z0 u- d+ p. O7 L28.The French term used to describe the roundsman, or swing cook, is:8 e' Y2 ]5 k, u
法国术语,用来描述roundsman,或摇摆厨师是:! G0 }1 g3 r2 a
A:Tournant   图尔南& n9 F0 s' R0 S7 ]" `3 f" _8 P
% y* w/ [, b: v$ i' d! _
29.Another term for the wine steward is:
- e' s  I% i& M- z: ^/ f- Z葡萄酒侍酒师的另一个术语是:
) T4 b: g/ P, }( @4 V! fA: Sommelier 侍酒师" q/ g- d0 Y( ~, d4 [# p1 ^
+ d6 ^! U2 z1 j8 j* J
30.Molds, yeasts and fungi are examples of a:
' Y9 l0 J. n+ [% q& B霉菌,酵母菌和真菌是一个神马例子7 X: a+ @' [5 [, {7 b
A:Biological hazard 生物危害
( p8 ]/ m# Q! Y1 @7 z& x, m- f4 O" p( R3 Q- u! A- B8 ]7 E; |6 y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: q! ?, B' U$ S; [6 X! v! W2 \; |根据加拿大食品检验局,食品的危险温度区在多少之间:
' F( |4 k- ?$ H$ o+ TA:40° and 140°F (4–60°C)     4-60度
5 W( P9 ?5 i& z; z6 j6 |
1 H: ?* D" A3 V% r  [7 `8 c32.All bacteria need the following for survival:
0 d+ R1 H4 \) k8 {所有细菌生存需要以下哪些内容:$ ^) N" ?* J; H* d0 u, j
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
! S0 o$ X0 l, F, L* L$ y  X- p& j9 i% I# p4 {5 }
33.Which of the following correctly represent critical control points in a HACCP system?
5 O2 F7 \' m  Y9 u$ Y以下哪项正确表示了HACCP体系的关键控制点?
  C& H' g. S: }$ W5 qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! S: F$ R" |5 f, J3 n7 P; q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ t- p; P* z2 P5 Y2 h5 C, Y5 N* V' B
34.Which of the following is not an example of a carbohydrate?
& h$ ?. {' D: G下列哪一个不是碳水化合物的例子?
) B) U0 N. O# q6 m  x6 O5 V) DA:Essential nutrients 必需的营养物质3 Y5 p$ _( e6 d6 j( U
6 k9 U# y8 A4 p7 y4 ?. y
35.The process by which a liquid fat is made solid is called:
2 J, ]) y* `1 k- A液体脂肪做成固体这个过程叫什么
  |- L" ]# U2 }9 W& VA:Hydrogenation  氢化
6 X, U' U, l. J( ]5 O8 O* ~8 @  b, N2 e# |2 {0 t7 h
36.Which of the following is not an example of a fat substitute?
! Q7 j8 B$ Q9 H下列哪项不是脂肪替代品的一个例子
, v: N& N2 a- a0 [8 MA:Acesulfame K  安赛蜜K表! P0 |" w: S% k0 I. U( [

% a3 e7 B$ U3 R4 g37.Health Canada requires that a product labelled "fat free" contain:) U0 r: t+ O# P4 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 r% C* f8 ]2 D7 a7 v) jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ C, \3 O4 x. x7 s8 h2 K3 N) \$ c; @5 @2 s) i' u
38.Which of the following is not a problem associated with converting recipes?% w/ V$ ~; N8 m* P
下列哪项是不相关联的转换配方问题?
3 d" F; r1 Q2 ]* |3 R" YA:Unit cost 单位成本
1 A  o, Q( W( z. ]7 C) N1 @0 U  D9 Q& h6 A
39.The condition or cost of an item as it is purchased from the supplier is called:  {3 `# R9 q! B  K% {+ y; o
从供应商采购的物品的品质或成本叫什么% N. T0 `$ B- }, K) E7 W( t
A:As-purchased cost 购买的费用
% y1 x+ ^2 A7 e2 a
6 Y/ |2 F8 p. N# w1 t4 K* E40.The amount of stock necessary to cover operating needs between deliveries is known as:
% V6 ]4 L+ p7 H7 Y) ?7 N在新货到来之前用于日常所求的必要库存量叫什么+ d5 O% f$ r  O7 S! r
A:Parstock 基本日常最低库存
; L4 p* @3 X  w6 Y7 N! q4 U
# i# d" `2 o' S41.Which of the following abbreviations is used to describe the proper rotation of stock?: l3 y7 O9 p* g
下面那个缩写是用来表明正常库存流程?; \% |2 J; [8 N0 Y4 ~- u
A:FIFO=FIRST IN FIRST OUT 先进先出
2 ~) G5 W+ ^3 f/ ?3 Y+ V$ V! c9 u4 l
42.Which of the following knives is used to turn vegetables?3 S. e: `$ t8 y% k) ^7 t
下面的那把刀是用来打开蔬菜吗?$ a( y' Q8 u& v" t6 I- g
A:Bird's beak knife   鸟嘴刀
! j' P' s$ |% y  v& s' K$ @http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% H# T/ J, F1 F- A5 E* G

# h  ^2 F& c! i1 Q43.What is an instant-read thermometer best used for?; v9 i4 W7 m/ U7 p
即时读温度计最好用于那方面?
6 X' @6 l, K+ l! aA:Checking the internal temperature of a roast 检查被考物品的内部温度  I0 f3 ~5 A! _& Y- y) j

+ b3 |2 I' x9 s6 q% ^0 K* ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 X1 Z) A4 d; j% m下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 C1 |; d! d1 s7 J" U' O4 iA:Cast iron 铸铁
  q! ?- L9 k  ^# J/ g) X' S* Z& i0 T3 G
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  L$ `# K8 y% M  T; a$ r
哪件装备下面有一个可移动的碗和一个S形叶片?
. Z: K" w$ X- B4 P4 N7 }A:Food processor 食品加工机$ ?" a3 `! W3 L) i; y8 @3 R
http://www.google.com.hk/search? ... iw=1263&bih=572) g. r# n. M  Z6 `9 b
. h0 b% P" D+ H  i: x
46.Which of the following is not a rule for knife safety?# t0 R2 b  |/ L; Z" \3 J8 Z
下列哪项不是用刀的安全规则?
0 x. A$ f+ x. [: JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* ^3 K1 z% S( I( R
( L- P1 B. f. f6 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 W$ ]$ f/ U1 S0 S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 X5 ~7 _8 d5 T! }A:RondellES * p; Q9 F4 r% u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: x9 g& C4 L3 d7 X( N3 I4 W! |

1 A  ^9 }# q2 o: r: L! T8 E48.Which of the following is a diced cut used to garnish soups?5 D4 Z# h; |+ T5 A4 n2 \) a7 s
下列哪项是切成小方块用于汤的装饰?' \6 M5 A$ @6 Z4 q; K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ i7 ~5 [( c+ A6 ^
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 e/ N; }& _9 ]1 ?' e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!!——1 n: R4 y6 K) F& J, y# U. n
A:Gaufrette 9 R: L+ ^) B& n. A9 N+ t# B1 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 e+ T; z& g! a! \5 v$ e- e
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 E! k( G9 e8 [- r7 i, l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 O" |$ N5 @2 F
0 Q6 f) p  l3 T! C' @" |. G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 \5 }: d. p* b6 i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)
( m  m5 }; c# b/ dA:Cilantro 胡荽叶 香菜
; @8 ^5 D) @/ J7 o& \# }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! v6 }# |+ `& |  n3 Z
4 D5 T3 L' r2 T0 h! M
60.Allspice is made from:1 ?+ {8 d) q) E+ g; v" `/ M# S* o8 E
多香果,  多香果香料是什么% `1 \( z' F. O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 k( f6 X8 `. w2 d' s! q
A:A dried berry 干浆果* f; @1 l: c& @
) K# J$ r3 d; Z6 @9 P" t/ P
61.Which of the following are used to make a sachet d'épices?5 H4 t" ^" P4 b. u
下列哪些是用来做香包德épices?
; V1 z0 d% l' c2 v" R6 Khttp://www.sachetcatering.com/
2 \+ S8 f; I/ F# ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! o2 g+ L7 q" {
/ A) L: S9 F3 c1 E' Z
62.Which of the following condiments are not soy based?
9 z2 |% G9 G( ~: T% F) F下列哪项不是酱油调味品的?8 X  ?1 {! u( P6 n9 M9 U% @' p
A:Wasabi 日本辣根
- b+ S9 X) h0 X' v1 A9 q& b" a0 v. A& ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. ?, i: s3 |; n; P; E  B
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* M' I# P; ?/ v3 o; D1 r/ vA:Pasteurization  巴氏杀菌8 k- c* X& p& X) i/ J
/ S7 X# l9 }% A$ h# j; ]
64.Which of the following steps is not the correct procedure for whipping egg whites?
( P# q& d5 R9 D下列哪个步骤是不是正确的蛋清搅打程序?+ X' m5 C% \6 X' O
A:Allow to rest before use. 允许休息后方可使用。
* d3 O0 a7 v! a" {: ~9 V2 P
  E+ z; _. w2 W5 H* {* }65.The weight of a large egg is between:一个大鸡蛋重量介于:8 A! [4 M0 T) K* ~( l% q
A:56g and 63g 56克和63克
* N5 ?" d; J/ O! P6 Z8 @; l2 e3 c6 i  H  ~% y9 ]' \
66.Evaporated milk is a concentrated milk that is produced by removing
: z. I$ q4 A8 {7 t2 m% `4 `( D& \炼乳是一种浓缩牛奶 是去除什么做的3 {8 P  ^& E5 [7 Y  `" I; W+ k
A:60% of the water 60%的水
# x" }2 q$ A# m9 U& ?% I% u% m' b+ X$ N
67.A method of cooking that transfers heat through a liquid or gas is:1 G; o! C( [) A# i% {3 P
一种烹饪方法,通过转移液体或气体是:
0 I* W3 ]" X% \6 V/ P2 F2 q" S1 NA:Convection 对流8 g7 V7 M& j8 v. l+ h* C
4 C, K- p* C) r5 v- Y0 j0 ]
68.The cooking of starches is known as  烹调的淀粉被称为5 p, X& o9 v) B; `
A:Gelatinization 糊化% e. x% V& t* W. B6 R

$ M& }6 K8 ?) ]69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% c& G2 k  f# k% r* p5 |: {A:Braising 烤0 I. Z) g: ~  [5 ^  m* f

9 y- U2 R- P5 Q4 p3 M70.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:
: F/ Z$ p7 V; \! ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
7 M# a; b! G; i
+ |& W' [$ i: d2 {& O71.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
/ c: t8 ~& M  {  x- @! L0 R* aA:Fumet 原汁
$ z3 g/ A( F; O5 G4 t/ @. J0 q, T/ p
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
# y: u4 a  S4 |& e0 j% Y4 {- XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. X* N& I! F6 v3 s  }! ]7 A6 y% g; j, w7 Q( ^1 C  X& K: ?* K
73.Which of the following is a principle not used in stock making?; |& \6 ^3 b) r  s# s4 W
下列哪一项不是用于制造高汤(低汤)的原则?
3 V  M. E2 _& N0 kA:Start the stock in hot water.开始在热水中操作
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8 o' i! j3 e( t" r% Q74.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
% X( p" V4 \$ N" I4 NA:Remouillage 法语熬汤; f4 s, f$ ^$ b
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