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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。
& p9 Z3 _, E0 L1 J2 ?5 p' D( Q0 u4 _; b5 A( L
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。( L' b1 l( j$ F% V# m/ a
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 C. C  h# d2 X; L6 c' }7 g) O$ |
1.Which of the following methods should be used to determine doneness in a New York steak?
( e% E& u( g+ g3 E% Q! c6 w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)
9 R! v  x# V9 ~1 tA: pressure touch. 压力触摸% K! ?, {; _* D+ e8 D8 L4 U- V
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 v/ z  V7 y' {( H& ^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 w1 O3 J  {9 S: k/ d! HA: acid  食用酸
' ^" c+ y! p6 o3.Vegetables are major sources of which of the following nutrients?
7 q9 T! ~( `2 ^4 f) h  f% I蔬菜中包含的主要营养有哪些
3 O. M$ {. g4 N& YA:vitamins and minerals. 维生素和矿物质。8 c8 z+ b- O+ U
4.Cauliflower is commonly served with5 m! T- i9 v7 v7 L+ R8 o# d* R, l' I
花椰菜(菜花)最常见和那种酱汁搭配
+ z$ ]; K/ U, J  I/ B; q, r- h2 VA:Mornay sauce. 奶油蛋黄沙司1 v  x6 I" j- ?1 T5 U
5.Which combinations of products are found in pie dough?
; ]7 z3 E! [* p, W, d& [下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 T, c" o+ w; j4 P2 W/ A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( K# }/ j8 F1 w
6The French term for mussels is 法国语青口(海红)叫什么: C6 I. ~- m+ a) L
A:moules.法语青口,海红
$ J! E7 g$ w0 ^5 D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# R6 p/ I' D- tA:faintly fishy. 稍微有点似鱼味$ n( v6 a" A$ G6 f9 T7 ]
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! X9 u" [: M( w$ U4 y& UA:2 days. 2天- }2 W9 m8 B5 m( G8 W( n) R
9.What are the principle ingredients in ratatouille? ; \% _0 ~/ N* d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 r& f2 P3 j8 D8 s2 B: R- |
A:Zucchini, eggplant, green peppers, onions and tomatoes
3 I) v1 [9 H; }( o5 ^西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' `1 w. e$ W, f7 b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% M8 l2 z7 r# C/ _4 z5 |' B' v
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ Q. F$ r3 Q+ V0 m6 Y大批量烹煮食物要在20到30分钟内
6 m" H; B, u! n/ I& |' i11.What person has the authority to issue a Health Permit?' x$ h% b) j, s0 A
谁有资格颁发健康证(卫生证)。
9 z' `4 A5 Z" e2 W7 \A:Medical Health Officer.
9 ^8 [% Z6 N' I8 y6 i* K医疗卫生官员。
  |1 }, V3 h5 b/ Z! a) X12.For what period of time is the health permit valid?
2 y: m7 ^% i2 N) X2 l健康证的有效时间是多久?
" d7 W5 N% F2 @6 ^! ^A:12 months.12个月
- s* n  w1 ^& N+ u13.In the area where food and drink is prepared, the ventilation system must be able to change the air; @& q% E) @+ G! E* y0 E( z: l+ l
在食物和饮料准备区,通风系统换气的标准时什么4 \+ i. t% {" E- ~9 ?
A:08 times each hour. 每小时8次
3 [7 k& ]# M. h14。The minimum temperature for manual dishwashing in the wash sink is4 U8 P. A: o2 h' S& T5 N% f* P
手工洗碗,洗碗池的水温最低多少度?
8 t0 C/ J* @6 M- ]% NA:110 degrees F (43 degrees C). 43度
! R- }, g; [  _4 x# V6 J5 w% y3 B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:! i7 a9 O. M9 n) }; a/ r
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 K# R% x: V" L
A:180 degrees F (82 degrees C).  82度
" M8 ~5 M8 w3 h- \5 k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 b! Y2 f: l# Z; g# c; l
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* r, \; f  p" A1 ?: JA:en papillote.  法语自己理解- k/ z) c) l5 ?8 }9 B, b
17。Wing or Club is considered a
( N% D# u+ k: d# @翼和CLUB 被看做是一种...2 z; o& O1 I; I3 Y
A:Bone- In Cut     带骨切9 Y! \: L, u  U. b& y$ ?4 I3 p
18。New York is considered a   纽约牛扒被看做是一种! k5 `; w+ H3 v
A:Boneless Cut     无骨切# z  G/ p: A) J- {
19.In general, a court bouillon for freshwater fish will contain
3 J: S9 O: x: {+ r4 N# {1 [+ R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9 p6 {* Z4 A, Q: Z0 V' j7 h& `8 T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. r7 M; d9 [8 }! O和做海水鱼同样数量的调味料和香料
- c+ k8 K4 ~2 K20.Anise is very similar in flavor and appearance to5 g5 [, W6 S6 f5 ]0 m
八角和下面的那种原料有相同的味道) n, k! ~! k+ Y; U- h1 q  c2 Z
A:fennel  茴香" H% @+ t) d3 o- }3 R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" H6 h7 M6 o; @, F
下面那种原料更像大葱且有平面的叶子
! Z$ H; R0 Z2 e  d0 iA LEEKS  似蒜葱 (这边人叫京葱)
/ u3 D% {7 Z9 m- y1 W# \* j22.Which of the following cutting shapes refers to a small dice
+ z* D6 I2 L. j8 ^  a/ K下面那种刀切形状指的是很小的粒(末)) w7 X& [2 W8 U! ~  B/ B: n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  e( n2 o9 _# i23.Oil is added to the water for boiling pasta in order to/ F; |6 J: ?$ g3 |9 l3 `
向煮沸的pasta (意大利空心粉 )中加油是为了
7 L$ p8 E6 h/ {4 u, \% F1 EA:prevent the pasta from sticking and to minimize foaming action.2 Z! [- M$ ^6 I# y+ N% r
防止面条黏合并降低发泡。" }7 f% Z+ M% z* }% g
24.Which pasta dish features pine nuts and basil?- \, S2 E2 T6 }- Y7 I( t* }
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" T3 m8 R# `  u' R" @; \: `6 xA:Pesto.一种绿色的意大利面酱 ! h8 j% I0 `1 H2 Y! M& C
http://www.tianya.cn/techforum/content/96/563836.shtml
- p: ?9 ?$ D' N$ D$ d3 }3 y( L& Y+ ?' R/ V3 u
25.Which of the following is a spring vegetable similar to spinach?5 E2 X: k8 F4 l2 Y( \: n' z0 ~0 e* D% E
下列哪项是一个春天的蔬菜类似于菠菜?
9 Z4 k4 h% k9 J+ H% GA:Sorrel. 酢浆草。7 W- M4 k5 l) l3 O
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?
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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:
( q, a  u2 F: }" W, y! Z哪位厨师最早带来高水准浮夸的美食
9 f/ A* z8 U) H' R4 AAAntonin Carême 人名 安东尼·卡罗美; G' R* {7 D& |  b: g

- z- I6 s  x1 k% v. f* ]9 t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) z9 n8 S% _8 y+ ]3 q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% m: k+ I, T+ H9 z4 ]; E$ g
A:Cast-iron stoves         壁炉
" X$ A* X1 j. Uhttp://www.usstove.com/products.php?id=6
/ y; j0 N2 `) {8 \0 V% g" i, t! w! H1 y
28.The French term used to describe the roundsman, or swing cook, is:" m! y3 S8 z# |2 v1 o' t' G& i& o
法国术语,用来描述roundsman,或摇摆厨师是:
! S0 a7 J3 ?- V& w- p) {A:Tournant   图尔南
  ~, ^! a  D, H: w  J' M! Q
1 q) o4 S0 g3 \  ~: o& [7 i29.Another term for the wine steward is:
6 [7 {/ @) e8 D7 |4 {葡萄酒侍酒师的另一个术语是:  u% D2 A$ [. ^) R. R1 k% q
A: Sommelier 侍酒师5 u1 H9 K! m' q6 ^, H

  [* O* ]- _$ R/ ]2 o30.Molds, yeasts and fungi are examples of a:2 w1 C  n3 B5 x( M  U6 s# ]* g
霉菌,酵母菌和真菌是一个神马例子1 h% t" v: [' |- h- \7 m$ p
A:Biological hazard 生物危害3 i( A( q6 j2 T1 ^  `
! W$ z# n% M/ N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( F9 y/ ~2 Z) L- r: j根据加拿大食品检验局,食品的危险温度区在多少之间:
8 A3 q  [& |6 n8 X4 T$ ]& ZA:40° and 140°F (4–60°C)     4-60度
% {: m* U* J/ q: p2 z# o
5 S5 _5 C6 {* }" L- u32.All bacteria need the following for survival:" {" b% L* W3 _* t
所有细菌生存需要以下哪些内容:
, L, X3 A: v6 L/ S8 KA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ N/ S9 N8 f4 ?$ M4 l8 @& f7 M( s% Q7 Q/ P9 \. ^. K5 S8 e
33.Which of the following correctly represent critical control points in a HACCP system?
8 Y+ ?9 x" [+ K# C; o以下哪项正确表示了HACCP体系的关键控制点?
. b( N1 s/ s2 I5 z8 \2 _3 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% M: }% `$ t" f% m8 m( m食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. O" F; M( c/ h* f8 c
; a9 Y1 }+ U  F1 h% X' N  r34.Which of the following is not an example of a carbohydrate?( e# U0 n# R) O5 Y9 M$ }+ e3 i
下列哪一个不是碳水化合物的例子?; q) l) b: d1 ?
A:Essential nutrients 必需的营养物质
; l; R; v  @: |# W8 G: R4 e' [1 z6 |
35.The process by which a liquid fat is made solid is called:/ x( R: Z# T* }, ^9 s+ O' n
液体脂肪做成固体这个过程叫什么- @4 M1 @- E; ^3 y
A:Hydrogenation  氢化/ d9 e6 s$ p2 Z8 \; l7 p7 W( [
- ]6 G" n+ G% ~
36.Which of the following is not an example of a fat substitute?
4 y  `# q, u9 a! `. b下列哪项不是脂肪替代品的一个例子0 g3 o, h! p! d9 B/ L& @
A:Acesulfame K  安赛蜜K表! k+ k9 K& v- Y* W& t; J+ X
. h, C9 W4 B. g4 n' Z
37.Health Canada requires that a product labelled "fat free" contain:: u  X2 [) O/ `8 m) G; A0 p1 ~
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ i2 r8 z0 |" r$ C$ q4 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 g* C" b% N) X. N* U7 B

0 [+ l. ^  E% C6 `$ X* y38.Which of the following is not a problem associated with converting recipes?
8 }; I. S8 n6 b1 _' O* Q, X. Z下列哪项是不相关联的转换配方问题?
3 R9 g. t% \- G5 i& vA:Unit cost 单位成本; I$ S6 I9 G7 v9 c$ ]

( r! n/ e* e; ?) |39.The condition or cost of an item as it is purchased from the supplier is called:. l$ n8 B: `  E# t; r* p
从供应商采购的物品的品质或成本叫什么2 c% i8 i2 L5 Z2 u
A:As-purchased cost 购买的费用
& B0 K, j/ Y3 n5 a& _
  H5 _% ^9 T9 y/ A40.The amount of stock necessary to cover operating needs between deliveries is known as:& I0 U8 @( f* R! O6 d
在新货到来之前用于日常所求的必要库存量叫什么
& W+ ?' }' p1 w$ n! HA:Parstock 基本日常最低库存
; x# e; |6 U; b/ z4 {1 `8 H: F- \! q* `6 W
41.Which of the following abbreviations is used to describe the proper rotation of stock?; i0 t" g+ E! _' `
下面那个缩写是用来表明正常库存流程?! J6 l$ q# |- D. ]$ F
A:FIFO=FIRST IN FIRST OUT 先进先出) `  i+ c& z# R! P, Y+ V$ B
# @, ?6 }* {/ i; r) O
42.Which of the following knives is used to turn vegetables?
3 r9 q6 E, o1 `" {. E6 j下面的那把刀是用来打开蔬菜吗?' l& Z4 e/ I  m/ O  ]3 l
A:Bird's beak knife   鸟嘴刀& O9 J. T; P8 F$ `6 Y. {# ?6 O( x) V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. ?/ F. m1 S2 l; w( U, ]# J  J
( n/ s* ~) b: R5 u2 b
43.What is an instant-read thermometer best used for?
# B4 C  N. q; G) M即时读温度计最好用于那方面?( {% A/ N4 s' I4 J! {! m
A:Checking the internal temperature of a roast 检查被考物品的内部温度, O5 g. _; [! I! T& }

8 W/ _+ v# d+ {. S2 u6 _" `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; a) K7 B- H7 t% j4 ~4 y
下列哪些金属材料受热均匀,通常用在铁板而且非常重' w5 F3 x0 ?8 l5 b
A:Cast iron 铸铁
8 `0 ^, d3 a; q7 I
% }* j0 w; ^+ _  d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ E* ?5 R7 X1 O4 i& b2 y哪件装备下面有一个可移动的碗和一个S形叶片?: C) C2 s; A* o; U; z4 z
A:Food processor 食品加工机
. \3 {/ }6 l. D# c8 s- P# Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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, N7 x7 r' L' F46.Which of the following is not a rule for knife safety?0 h8 Q/ [9 A: @9 i/ F8 N. h5 w
下列哪项不是用刀的安全规则?3 v  K% u  v: G2 Y" z. R% t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" _, a! Q4 k; P7 @$ g0 n# I$ g2 v4 e: r  G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  l& ?7 _& g, \- `& _% |
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?! Q% x' f' ~9 P: }
A:RondellES
! v* A1 @. L$ a) s$ Q" Qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 s4 ]7 H2 Y" {/ t( T% o1 A" }0 x1 G+ k7 n
48.Which of the following is a diced cut used to garnish soups?
7 W2 y( Z- \0 j! R下列哪项是切成小方块用于汤的装饰?
+ s2 w. M9 x* A2 u, wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% i" Z$ I# v4 K; X7 z- e' [49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. {8 [; U: ~% n8 U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!!——! n& c( G! H7 x  f3 \, }
A:Gaufrette
7 Q0 B; C9 C/ |5 T1 W- Y9 dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 G' r9 e' N/ b; B# ~6 {
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 i; P  F; l& i. a- Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 F7 |* g! a# @* N# o0 M
. R6 q8 R9 H! b8 f& ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 G* J" J, s9 _4 ~. B; o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)
) p! g% o' K5 [# P8 N% g9 B" O# FA:Cilantro 胡荽叶 香菜
$ X1 u9 C( O& D) ]* x7 C% y, U0 U& qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; l5 d6 j. n7 A0 e0 V9 F; x2 ?" p

8 \$ I" K: _% ^; q60.Allspice is made from:
5 v/ c5 W+ Y, F. _ 多香果,  多香果香料是什么
' r' l3 W0 `( s# A" X3 m( H- X( Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: Y7 t9 u; W! M9 o  f4 P6 o/ ^
A:A dried berry 干浆果
+ j* f& d7 y( J" J+ x3 I: b/ ~9 J6 ]: z
61.Which of the following are used to make a sachet d'épices?3 X8 b" C2 ]! Y2 e3 z5 Q% h
下列哪些是用来做香包德épices?
. A! g& G: C  X! I' J8 M$ |http://www.sachetcatering.com/
% e( V' {6 B; \1 m' hA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 o. ?9 v5 r& C' U: x+ p
4 _! _! r' [4 [) d0 X9 w% B
62.Which of the following condiments are not soy based?
4 u' F/ b" a" ], ~% B% z下列哪项不是酱油调味品的?
# I6 A( \& m/ |( p3 m  |A:Wasabi 日本辣根( r6 v; K6 a9 C; J) j
% N  D. z8 E7 G- g- F3 o* @
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ M2 ^, C( W$ h2 c* Z- i. F+ n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:
/ T+ ^$ T* d4 F3 XA:Pasteurization  巴氏杀菌
8 R4 n6 n& `, d( {$ X, I6 m8 d
" k. U- q$ C' D. j1 ~' A6 D64.Which of the following steps is not the correct procedure for whipping egg whites?
- P' I  i. F1 \  r7 p5 [下列哪个步骤是不是正确的蛋清搅打程序?. V" E9 E8 O# o0 d. j5 j
A:Allow to rest before use. 允许休息后方可使用。9 I; s! U" v. H' s. w

5 k3 Q+ o7 M0 m* Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 h5 V4 g, U7 W# T/ S. }/ A: q' eA:56g and 63g 56克和63克
! R+ u1 k# ^) f! }% \4 k7 g: i" w6 B
66.Evaporated milk is a concentrated milk that is produced by removing
( z: {5 G/ t7 p. y, T& C! [炼乳是一种浓缩牛奶 是去除什么做的
5 ~5 `* T* i0 f# M8 bA:60% of the water 60%的水
0 W- t8 G8 N, ]! B' v6 e2 z" k" z
67.A method of cooking that transfers heat through a liquid or gas is:; q7 p& Y  z8 I. A7 ]0 L
一种烹饪方法,通过转移液体或气体是:
3 |# Z' ], r" z, AA:Convection 对流
! ^9 S8 m5 l$ F* q
8 V, {  ~! p7 W$ A; p/ q- D' ^8 W68.The cooking of starches is known as  烹调的淀粉被称为
6 l$ i3 |6 b2 e6 y; [" n  rA:Gelatinization 糊化3 k: s& c) P. W6 S# u$ _
6 o! w2 N# L! _( C" F% a0 j8 H1 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( {# ?8 h8 t; c0 O& ~( ^
A:Braising 烤# ^' |; ?, u. x4 H) y% \

# Y7 Q' ?; z$ G) y6 q70.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:9 F& f' G( z# w. i" S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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: }2 `$ ]$ c9 I: T/ W2 I; @. ]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3 V' a4 p4 X+ a& o6 S. K# g3 q
A:Fumet 原汁
$ A: ~, m+ K0 |2 C  j; ?" k) }% o  w( I* \4 v
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
0 |! J" o9 y! j/ g# i8 iA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) z- J3 R% `4 n8 s- M% n+ r
0 Y/ N) h  x! @4 m4 R1 J8 e
73.Which of the following is a principle not used in stock making?" @* p& B( h* [! ~
下列哪一项不是用于制造高汤(低汤)的原则?
/ i% b- E6 q, g0 S/ [: o- h* h% }# VA: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
  Z$ v; C' D9 G+ WA:Remouillage 法语熬汤
+ @  B2 ?) T+ ]7 dhttp://www.haibao.cn/blog/post/176242.htm
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