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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。+ @( I, A7 [/ \/ N) o7 f. W

" h& C" L, C& C2 g% B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。
5 l' j5 L2 Y2 E5 V% p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0 {8 U4 f; f/ y9 ]* H$ {" O- u% h
1.Which of the following methods should be used to determine doneness in a New York steak?
* R5 F8 ~# p# g# m7 M: p. a' P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)/ x  ~$ w( l. f( p0 _3 _8 M
A: pressure touch. 压力触摸
- Q9 ^0 x0 D3 |8 w! c; d. T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  n' t. D" l# b6 n1 u: f
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
, ^& k' H0 {5 _8 ~6 p5 fA: acid  食用酸
# N- ?7 v: J; s5 }+ R3.Vegetables are major sources of which of the following nutrients?7 O9 H8 Z+ G* c  x
蔬菜中包含的主要营养有哪些
% g6 [' L6 \$ T3 zA:vitamins and minerals. 维生素和矿物质。
* u" Y+ x7 s" b1 f4 V- L4.Cauliflower is commonly served with  _! Q5 s8 l% y" \: T9 n- V, N
花椰菜(菜花)最常见和那种酱汁搭配
5 q3 l  N/ S: x) ?/ {: _A:Mornay sauce. 奶油蛋黄沙司
' x/ ^! [# N8 v+ r- a* Z& M7 D5.Which combinations of products are found in pie dough?) F3 R3 l% y5 V4 ]3 ~
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& [& k- h% H0 M- H) o* LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* Y% _' w- O0 _/ w9 [) N: j0 z6The French term for mussels is 法国语青口(海红)叫什么
  T1 [" k/ u1 o) j, ]! VA:moules.法语青口,海红
" ~# d0 q( R$ ~% ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 g3 N+ x9 U/ _8 N- n9 i: QA:faintly fishy. 稍微有点似鱼味
" P, F4 |- U- }% [1 Z6 w+ r8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 I! G  C2 H  jA:2 days. 2天" [' g( o; E2 K+ b& E" n, U! X) z  ]
9.What are the principle ingredients in ratatouille?
. ~: }4 `7 K0 I) o) i! O7 V8 n炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). C( k9 V% q3 b/ q
A:Zucchini, eggplant, green peppers, onions and tomatoes
! {  V$ F( g! u: l+ C西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( A, @$ s6 ?9 T: g2 o/ t4 _& w" g# V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 f0 S& V- p( f8 D. o9 n+ M
A:cook food in quantities that will be used up within 20 to 30 minutes.
  z: b1 J8 X; k( N: ]& W- j大批量烹煮食物要在20到30分钟内9 @" [% s3 \9 r1 b
11.What person has the authority to issue a Health Permit?
9 p( x* c3 w2 o# B& ]谁有资格颁发健康证(卫生证)。0 L) M9 _  n6 P+ i
A:Medical Health Officer.
; ^* e3 l) `5 E  s  _7 x6 Y医疗卫生官员。8 ]) ^5 x9 _8 b2 h( k
12.For what period of time is the health permit valid?) K# t' G' b9 F3 X" J' z
健康证的有效时间是多久?
5 J9 P" V6 H" u: e; ]  k7 FA:12 months.12个月( \3 }% K& g5 j+ b1 U5 K0 N) o* y6 G
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 N3 y& h7 ?( p- a7 _/ J, z  C在食物和饮料准备区,通风系统换气的标准时什么' X4 x% z! {/ j' S/ H- m
A:08 times each hour. 每小时8次2 R4 u9 P8 [9 s* i: }0 U% s* m
14。The minimum temperature for manual dishwashing in the wash sink is& o0 d( l2 p/ s& U4 l2 T( j
手工洗碗,洗碗池的水温最低多少度?& L1 w, |/ W0 U5 X; ~7 v- w
A:110 degrees F (43 degrees C). 43度9 _0 m& L) a$ s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' c: r/ _" r1 c/ B& K用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 o9 E) T. y+ y6 h$ DA:180 degrees F (82 degrees C).  82度: x6 m) v  t* Z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 a. ^; B0 W4 R: s" C, O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). T7 q# v/ a3 ~7 {- r- ]8 g+ r
A:en papillote.  法语自己理解' ]; J0 v3 H9 t& u/ d
17。Wing or Club is considered a; o6 ~" C: Z$ [7 d# \2 O4 b
翼和CLUB 被看做是一种...: U1 }+ O( }4 }2 k9 M6 D# p
A:Bone- In Cut     带骨切1 q1 O6 Y  y- ?& _1 w+ y5 s
18。New York is considered a   纽约牛扒被看做是一种: K! m3 S. D2 x8 Z+ m% o, O; |* l
A:Boneless Cut     无骨切$ a8 j) {1 h+ P$ z: h4 x
19.In general, a court bouillon for freshwater fish will contain
$ U4 A$ U9 P6 d7 o7 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
( L3 }- m3 `; L/ c/ Z; Y4 C- MA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* h6 A0 ?% u! S# b3 u: ^和做海水鱼同样数量的调味料和香料' H$ I+ P$ h. A1 i$ W* L+ Q$ r/ g; d
20.Anise is very similar in flavor and appearance to! }* D6 k/ C3 g) F1 Z# Z3 \2 p# }0 n
八角和下面的那种原料有相同的味道
; h* K# T. N' M) B$ ^A:fennel  茴香: G: ~" K  w' N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; P# L' M! o# o- X3 p" r下面那种原料更像大葱且有平面的叶子% @/ q4 H) e6 M$ O
A LEEKS  似蒜葱 (这边人叫京葱)2 J& v( T# p2 U" V
22.Which of the following cutting shapes refers to a small dice
" H" t  M! r4 i1 L1 ]0 G9 ^2 b下面那种刀切形状指的是很小的粒(末)
" m) @: z, u" V3 ?8 X2 Y: JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
$ h' S( t6 Q; U23.Oil is added to the water for boiling pasta in order to, {( ?; m7 `3 J" ~
向煮沸的pasta (意大利空心粉 )中加油是为了2 |# B7 G: t5 Z) c' s3 k
A:prevent the pasta from sticking and to minimize foaming action.
5 O" q' x( n, [, q7 l9 u防止面条黏合并降低发泡。) Q6 c! }: [1 n' e+ F6 ?, ]9 D) X
24.Which pasta dish features pine nuts and basil?* M% k- G  T6 U  O9 O- u
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ A  w5 N# }) S5 z% z5 m: f( oA:Pesto.一种绿色的意大利面酱 ! x. a0 o! P0 y1 h/ A* m+ j
http://www.tianya.cn/techforum/content/96/563836.shtml
9 ^8 e$ X0 G7 [/ l5 `1 d
; L7 R, h' A- [2 i1 J. f0 y# Z( e9 d25.Which of the following is a spring vegetable similar to spinach?2 d4 h! q* o/ ]9 `; d
下列哪项是一个春天的蔬菜类似于菠菜?- {! [3 I: e$ x: b2 R
A:Sorrel. 酢浆草。
6 f9 B; Q1 U! j  c3 ]6 p2 N4 Ehttp://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?
理袁律师事务所
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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:; V# j. _+ G/ J4 f
哪位厨师最早带来高水准浮夸的美食8 O8 Y: S$ w, T& C
AAntonin Carême 人名 安东尼·卡罗美
; y- Y6 a- o. Z2 l+ D+ Q7 H, s, {) h
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 n% ^/ W" V% J' f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ J/ ]3 ^" i; Q- aA:Cast-iron stoves         壁炉" B8 X; l) |0 W$ ^6 V( s
http://www.usstove.com/products.php?id=6
, D3 }. L7 o  h3 @* j* {0 m, Q' b1 J9 u
28.The French term used to describe the roundsman, or swing cook, is:2 O% p8 X6 G) A* b! X5 e; P( |2 F+ J
法国术语,用来描述roundsman,或摇摆厨师是:
$ {1 n7 _, x! x# A) T: h& ~) SA:Tournant   图尔南
8 \( H8 j6 @6 a  G0 G5 \+ O3 E$ W+ A. c* N2 {
29.Another term for the wine steward is:
5 I& g0 d( X( T- k/ M2 J葡萄酒侍酒师的另一个术语是:6 W* _/ k& t7 s  }$ h
A: Sommelier 侍酒师& E2 h5 G3 n- a
0 N; }* f3 X4 b
30.Molds, yeasts and fungi are examples of a:4 x; P8 c9 c1 `% _; [$ t" R
霉菌,酵母菌和真菌是一个神马例子9 H2 Z$ m3 X$ q! ~
A:Biological hazard 生物危害
: |; ~; s: H- m# z: O
/ s1 B: n; g" @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: T) f; T/ `5 O! i% @; s( Y1 @# L根据加拿大食品检验局,食品的危险温度区在多少之间:
4 h7 e/ D, H9 h* R$ j: f' rA:40° and 140°F (4–60°C)     4-60度: s) t. G0 l# g7 G
4 A3 B2 H) W) `. S5 f, }
32.All bacteria need the following for survival:
" S6 h, X+ P* z所有细菌生存需要以下哪些内容:, {, }- F4 g8 S( b& P
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( _2 s0 ?  j5 g

5 v5 J7 c' _7 c( a33.Which of the following correctly represent critical control points in a HACCP system?
4 s. e. R4 L. |/ q以下哪项正确表示了HACCP体系的关键控制点?
& [! F- {2 w" L3 @1 q: nA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) H4 ^0 ]1 b) e: }  [2 T; O8 j食谱,接收,储存,准备,烹饪,保温,冷却,再加热2 R5 r  i3 f# z8 A3 V& |6 I

8 k) V2 ~4 D5 _$ f& t* d3 N34.Which of the following is not an example of a carbohydrate?
* z4 Z( v9 }1 t9 ^下列哪一个不是碳水化合物的例子?5 S5 E) r; R3 d& @$ k
A:Essential nutrients 必需的营养物质
' f  K/ K8 R$ D* P1 t' Z
' Q1 X- n  \# \0 s) @  _0 D3 P35.The process by which a liquid fat is made solid is called:
- R7 h. H' b/ ~液体脂肪做成固体这个过程叫什么( W: |0 \/ O0 F
A:Hydrogenation  氢化! M" ?! J$ y/ G5 k) l/ b. k2 e

4 x4 W9 E- n) y36.Which of the following is not an example of a fat substitute?
$ g, G! h' K5 Q& N下列哪项不是脂肪替代品的一个例子! H3 T, X: [/ O1 f
A:Acesulfame K  安赛蜜K表' X/ y) T8 y1 \3 t: l' S6 a& b' H

& `1 L  L( @7 H/ E, t! e1 h37.Health Canada requires that a product labelled "fat free" contain:5 p6 |" E% n" c  Q6 \- {
加拿大卫生部要求的产品标有“不含脂肪“包括:/ Y  ^5 U7 @/ O/ c" j3 d3 l1 p. x! f" n% R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; l' _4 R5 R: ?/ S
4 \6 M- J: e, E( ]. M2 w
38.Which of the following is not a problem associated with converting recipes?
: o+ Y' u1 U5 E( a下列哪项是不相关联的转换配方问题?
! R5 f- C2 Q1 {5 p% XA:Unit cost 单位成本& k7 w- G, r5 i% f" _

+ M; ?7 e7 f- o7 i- T, f39.The condition or cost of an item as it is purchased from the supplier is called:2 n; m( p) h2 l1 Z! b" v: w
从供应商采购的物品的品质或成本叫什么* g* p4 l- L+ r# @/ `
A:As-purchased cost 购买的费用
* {# x- c6 Q6 n& a. o4 @( M' N8 a3 B, w- p; `* U
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, y& G8 Q! T* r" n( s+ [, j0 f* c在新货到来之前用于日常所求的必要库存量叫什么
) t% P5 B# B  G0 a! }1 wA:Parstock 基本日常最低库存
% y( F: C* U$ s  d! U: I9 q+ Z" k
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' A2 p# p( ~7 C' h3 U  U3 |下面那个缩写是用来表明正常库存流程?
) E0 {) B: P# i3 l9 t- ZA:FIFO=FIRST IN FIRST OUT 先进先出
) b# E5 _. p+ g' X# [- I, F& h% i5 M6 W+ n  P( U9 d& E
42.Which of the following knives is used to turn vegetables?' f; E3 d* e5 H1 l2 o* r* N
下面的那把刀是用来打开蔬菜吗?) L$ |5 u" W0 Q. f
A:Bird's beak knife   鸟嘴刀2 n5 W& [( Y! |) u
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. ^: H/ G9 t) G
! H  W" B, z8 }
43.What is an instant-read thermometer best used for?
2 }2 L; a) s6 Z" T' U即时读温度计最好用于那方面?
# {$ Z0 s* g9 A# o5 AA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 o! G. v2 s$ Q3 E
& i' l3 _' i9 I5 a: Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) P( @4 e5 l/ p: b
下列哪些金属材料受热均匀,通常用在铁板而且非常重  @! A" Z6 D( h. T1 s- m) b
A:Cast iron 铸铁! u9 S, c: D  v2 A
8 d; b4 S* Z' s4 t" N' y4 u
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  y+ D2 l8 Q' R4 @2 I" s哪件装备下面有一个可移动的碗和一个S形叶片?
) {) f; H: u. n* Z) LA:Food processor 食品加工机
* o0 e0 M7 W3 d$ A1 J2 |http://www.google.com.hk/search? ... iw=1263&bih=572
/ ^  g/ ^! G  d7 a" X5 h6 x; `9 S% V3 U% `6 L4 ^! Q' l5 i
46.Which of the following is not a rule for knife safety?- [! Y) K- [7 M
下列哪项不是用刀的安全规则?, i% G3 Y$ |4 P1 C0 @1 ~; w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) {. Z! j/ G  Q) h
. [/ v( V6 c" N! t: }- P6 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( E( y) [4 `# T2 H1 C+ p
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 ]. L9 g0 Q1 P1 oA:RondellES
) m# h" _! x% `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: h$ x3 j, ?% J$ z/ x0 C' a
% H% \+ y! E( A; V) r/ n" M48.Which of the following is a diced cut used to garnish soups?/ T8 l; B2 \) C- R# r
下列哪项是切成小方块用于汤的装饰?4 v# t/ j: q+ ?% k
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm6 ?, x( W; y- g7 {% D, x% H& O" `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; E$ S- e$ b) E1 H
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!!——
5 }# j3 G" }9 wA:Gaufrette 4 i  N1 u( C) W) Y0 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* i$ e+ T  I# smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 `9 y$ }2 S3 u1 `) xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ P' l9 j! R; K) V! G0 `* j, k! A2 F. C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) Q% I+ R) B' P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). \; n% |9 Z/ F7 M
A:Cilantro 胡荽叶 香菜: D, z/ ?7 I9 |: ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ b9 r- i6 I3 {( n
: @2 C" Z5 Y& c- u: o60.Allspice is made from:
' L, _1 V0 u4 n- M 多香果,  多香果香料是什么" k% t- ~; H6 p# e& i
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: k5 [+ n' J* \& f6 R
A:A dried berry 干浆果
+ |# u' a# c. b$ I5 i
0 Y$ P! ]8 H- R( ?( E5 F+ P61.Which of the following are used to make a sachet d'épices?
4 E2 u5 p) a5 n( S2 a, p) E& ~下列哪些是用来做香包德épices?4 }9 y! {/ q* |9 d
http://www.sachetcatering.com/1 u. G0 T3 [9 T3 J2 }. b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?  h; F* S) i2 B7 W8 M. ^1 K! u; G" {
下列哪项不是酱油调味品的?
- t1 h4 m. S3 S4 C, B8 nA:Wasabi 日本辣根/ m* k% j/ s# s7 P/ P* X0 ]5 }, n
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 O6 ?5 Z- h8 ~$ }3 v' I* w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:, A0 I* U) ~7 q' `8 M3 L5 Q
A:Pasteurization  巴氏杀菌
& I/ g6 H. [  ?9 k1 G, _
$ ?- g8 C" o' ^) c* _" f64.Which of the following steps is not the correct procedure for whipping egg whites?
" Y! p4 k$ e: q3 t5 Y下列哪个步骤是不是正确的蛋清搅打程序?. j5 n" R2 i& t+ b1 n! d" @( g
A:Allow to rest before use. 允许休息后方可使用。
4 }' A8 X; v5 W- m" L9 e
* I. X7 y7 {9 t/ `' I+ W65.The weight of a large egg is between:一个大鸡蛋重量介于:& {8 A% i- z; A( _3 {; J
A:56g and 63g 56克和63克% {: a5 j8 S2 c7 r% L* A7 R8 u8 N
# u" Z. |8 u3 y9 E
66.Evaporated milk is a concentrated milk that is produced by removing/ G+ Y, M: j$ v( b
炼乳是一种浓缩牛奶 是去除什么做的* c( e! r& L" @8 I
A:60% of the water 60%的水
1 o% D6 t2 y; x4 W, P1 Q& C
) S  k- h$ o: O& d* r0 b( y& a# }67.A method of cooking that transfers heat through a liquid or gas is:
8 R. M; s' d. E2 ?! [' a0 e一种烹饪方法,通过转移液体或气体是:; [: j1 M  a# V, L+ v" i4 h: _
A:Convection 对流; J; Z" T9 F3 l2 c, }7 ?  ^

1 `+ X/ v7 e3 G. n5 F% G68.The cooking of starches is known as  烹调的淀粉被称为
4 p2 ?& C, Q9 v' I$ a) i7 b2 S7 H0 nA:Gelatinization 糊化; {) N% d; ]6 J5 Y6 i- t

; e2 U7 x; Y5 ?3 v' Z6 p0 j69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 P9 C4 I6 w0 X% h
A:Braising 烤
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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:
* W' R* `+ |& D4 v7 {4 e' QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 @1 \  g. |' q9 F- a. a; c
9 J+ `- G3 H( U6 l1 F
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
8 N% H9 N4 ^" V0 {7 x, cA:Fumet 原汁/ R4 e- z8 U( @

3 c1 b4 a4 z( g$ C) D7 \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
  e! L2 M8 Q$ x9 X* r0 C) M" jA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ ~. \) K# H. n$ n1 b& K

6 s1 c) K. t' u; s73.Which of the following is a principle not used in stock making?, }: c2 l5 Y2 X6 g, ]
下列哪一项不是用于制造高汤(低汤)的原则?0 S3 Y; [7 T: h8 L
A:Start the stock in hot water.开始在热水中操作9 |. Y) g# H' |6 x8 w5 h% l& S

1 u5 g! s2 ^8 Q- 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
  @. V" \. |1 F: M* Z2 Z/ [" ~& g5 |A:Remouillage 法语熬汤8 e# U5 {. x( S& S7 ]; Z
http://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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