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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。
% s. [: A& ?' C$ ~( v1 i( I" B; y5 k% O8 x) Q
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。
  Z8 d3 L- l0 D6 L1 S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
) j. G( B( a" s0 N: _1.Which of the following methods should be used to determine doneness in a New York steak?" ]( K+ ]. {3 g  u, j% y
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)7 p- I  F/ }( g8 a" x/ L
A: pressure touch. 压力触摸
! o/ d- T/ p( w1 q% I5 p, g5 T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 A. p8 i7 G/ v
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
* P" U/ c" m" N2 H  ~0 j" m  sA: acid  食用酸
. V  X7 U, U8 A1 n4 v9 q5 S3.Vegetables are major sources of which of the following nutrients?
) K- u! ]' K" }4 R蔬菜中包含的主要营养有哪些1 ]: i6 f3 Z/ u" L- d
A:vitamins and minerals. 维生素和矿物质。
! M) J7 T9 W" A: u4 M4.Cauliflower is commonly served with, O9 k! p6 v8 Z4 q
花椰菜(菜花)最常见和那种酱汁搭配; r$ Q: `" z; U) @2 y7 a
A:Mornay sauce. 奶油蛋黄沙司
5 N! v7 Y0 R, I+ k# H' x5.Which combinations of products are found in pie dough?
5 D9 M) r/ e  C- r9 `1 ?下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! z& g4 \4 h0 W/ S! N+ o3 nA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" a* q! {% D4 ?  |  n* r6The French term for mussels is 法国语青口(海红)叫什么& r  L8 Y" b7 p, Z' j! j4 \2 ^
A:moules.法语青口,海红( A' q3 q* O3 ^2 @
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 X1 x* D6 G0 t5 I
A:faintly fishy. 稍微有点似鱼味+ ~8 Z. T! j  w& e  ], O) x/ |' t5 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% T4 v# s: M* c: m8 \
A:2 days. 2天) R# w2 ?5 c- {% u$ ?, a! A: a$ p
9.What are the principle ingredients in ratatouille? ' y" z% V# h( X( t0 g
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 O' I5 X$ G$ |6 A7 H* xA:Zucchini, eggplant, green peppers, onions and tomatoes# u: F( e# G1 Q3 a+ [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 L6 O" B0 o1 u" J2 |* R
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 A6 N; d! u6 L5 F4 b9 s2 A
A:cook food in quantities that will be used up within 20 to 30 minutes.0 V* Z+ z: ^8 R/ \; c* A
大批量烹煮食物要在20到30分钟内7 x1 N6 N. O9 k) [* P, o4 f
11.What person has the authority to issue a Health Permit?
% b. ~$ a  d5 J$ N2 m# y/ {5 @谁有资格颁发健康证(卫生证)。
9 }% H; j  _8 i: D( @, jA:Medical Health Officer.; F( A4 i, x  _  C' j+ V, W
医疗卫生官员。
: ?5 n) ?# Q$ U! P3 [8 U' j0 j12.For what period of time is the health permit valid?, n6 v3 |3 W% u* P
健康证的有效时间是多久?
3 Z+ [& m, O9 u5 j2 ]3 y, UA:12 months.12个月) X0 e; S8 t3 a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( i5 M" `  A' W
在食物和饮料准备区,通风系统换气的标准时什么. f; t2 {: ~1 R; c
A:08 times each hour. 每小时8次: w' |$ w7 t& y. R2 K2 a! |( Q
14。The minimum temperature for manual dishwashing in the wash sink is
; W" p9 z( ^. V* [& f# a& \8 w  z) g手工洗碗,洗碗池的水温最低多少度?
, Y, P  ?& \6 n0 B- OA:110 degrees F (43 degrees C). 43度
. V1 n7 G8 U) c+ \; z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. s* s: v5 V. E: z$ [' Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. d& p- [: K, G
A:180 degrees F (82 degrees C).  82度) _( {4 J( f" G! L( t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. o! H5 m) ~+ u" R% k/ o! Z$ S
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( [/ U6 @2 Z( l/ ]  U3 Z
A:en papillote.  法语自己理解* M# ]0 c8 g& [, G1 ~+ c
17。Wing or Club is considered a  K( i& u, P: j
翼和CLUB 被看做是一种...
8 g' ]/ K" y! E9 d( C4 Y- M/ E  _A:Bone- In Cut     带骨切
2 R- Q2 |/ H7 [18。New York is considered a   纽约牛扒被看做是一种
5 X( |+ S6 k8 }" k3 L! p7 ~- A" Q  OA:Boneless Cut     无骨切
5 _; T' ~9 |6 a7 X, D19.In general, a court bouillon for freshwater fish will contain
; L$ K8 y8 p3 T  m1 x" e. j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% w' I$ z, @: y) F9 T7 N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& F( e; q; {6 F8 I; g- v和做海水鱼同样数量的调味料和香料' A% |5 G; l( {, s7 L
20.Anise is very similar in flavor and appearance to
% a1 d2 {) ?0 o- n* \八角和下面的那种原料有相同的味道/ C# K5 z; o8 h  u
A:fennel  茴香( @9 M. h7 F, Z4 y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves: a  H9 ^3 s5 y2 `7 e6 z) t
下面那种原料更像大葱且有平面的叶子
6 Q; p0 Z* l# k% `$ @6 rA LEEKS  似蒜葱 (这边人叫京葱)
/ B) _, d: M1 a& i22.Which of the following cutting shapes refers to a small dice
) J* Z6 f' M' h7 q下面那种刀切形状指的是很小的粒(末)
1 ^1 x# B2 d# c8 `, {$ gA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% g- w# d3 o, Q! H0 u4 h2 p& {1 k23.Oil is added to the water for boiling pasta in order to3 A+ l: {' T6 t, p9 o% n
向煮沸的pasta (意大利空心粉 )中加油是为了( T, Q- e- q! a( |( r! B8 [. A
A:prevent the pasta from sticking and to minimize foaming action.' T( r# C: V8 C% J2 E/ ~+ q
防止面条黏合并降低发泡。0 w; C# s7 [8 t" k6 X* i
24.Which pasta dish features pine nuts and basil?9 \2 `/ n9 c! _7 w; P
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). \- L5 l9 g' N9 K  r# X! v7 j
A:Pesto.一种绿色的意大利面酱 9 R  M% i3 ^. E7 ^- X! o) c
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?7 g" G. r6 Y8 B
下列哪项是一个春天的蔬菜类似于菠菜?! Z# q/ ?$ P( d" M! V
A:Sorrel. 酢浆草。
* X9 n) w  F, X- i  M- c; Xhttp://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?
鲜花(33) 鸡蛋(0)
 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:. o! w( r4 ]: a- v4 f
哪位厨师最早带来高水准浮夸的美食
0 Y: R. ~. `' [7 A" T3 v/ hAAntonin Carême 人名 安东尼·卡罗美
" s- N% {- i+ E% ~! `. U0 }) R  P1 M4 k9 c- K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 G4 g! G( u' m8 I4 a/ A5 k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* ?5 w: a! G* e# c) kA:Cast-iron stoves         壁炉
7 ^, M! h4 U) rhttp://www.usstove.com/products.php?id=6
: }7 N7 H9 n" e  J; ?+ a2 @+ y/ ?3 m
28.The French term used to describe the roundsman, or swing cook, is:
0 R! E6 S. g( e% N: A8 [法国术语,用来描述roundsman,或摇摆厨师是:
' b. X- }' P$ MA:Tournant   图尔南) n: x' C6 ]& C
( i+ C' r" T. v* s
29.Another term for the wine steward is:
0 E. c4 {/ g! x9 x3 L/ u8 S' j葡萄酒侍酒师的另一个术语是:6 h* A: a) \2 z# ^6 X
A: Sommelier 侍酒师
6 ^" |, \9 a* p. v2 W1 e+ m9 y- s4 |. Z0 Q6 q. \
30.Molds, yeasts and fungi are examples of a:) ~0 `! r' X7 Z4 l' z% L3 x8 v
霉菌,酵母菌和真菌是一个神马例子$ Y/ @3 M7 a2 I) o0 h9 ~
A:Biological hazard 生物危害
5 P7 u$ O3 O( G- |9 w3 E
- L. L7 o( j( l7 z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 R8 V/ a( p! O- Z0 W" G4 W" Y根据加拿大食品检验局,食品的危险温度区在多少之间:
8 H, D" n/ k: P4 l7 A* I8 ~0 YA:40° and 140°F (4–60°C)     4-60度% a" F' x$ A, y6 ^4 s( q

3 s, y" l  t4 f32.All bacteria need the following for survival:
8 F4 P+ m2 X  `" q! y* q/ h所有细菌生存需要以下哪些内容:
2 V) E- |( M! ]0 E) K" y/ S9 NA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: Y  g8 G0 }8 b( J! g
% T( A5 N6 R6 e$ W1 V! D# H) S33.Which of the following correctly represent critical control points in a HACCP system?" t9 }3 g2 \& c1 N6 c/ O( A6 R
以下哪项正确表示了HACCP体系的关键控制点?% T' {- C! }* \- I% E3 g# Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) |! K+ G4 ~/ r8 B3 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 ^. M( l! d3 U  [! o6 R

3 b6 _8 T" P- K34.Which of the following is not an example of a carbohydrate?, P, M3 [+ i7 C: i5 k4 x' R: z7 A
下列哪一个不是碳水化合物的例子?
3 s- A" ]+ V+ ^! D0 LA:Essential nutrients 必需的营养物质
9 k' D9 w$ X, Y! m3 d* I8 i! M, a5 b% N
35.The process by which a liquid fat is made solid is called:
# _4 t" K; J: N& `5 h6 \/ r液体脂肪做成固体这个过程叫什么
$ h/ e; Z, }# Y4 _5 i2 RA:Hydrogenation  氢化
$ x6 {4 K1 l$ U0 H4 g2 {% F/ R3 ]- H) ~0 x* P
36.Which of the following is not an example of a fat substitute?8 |1 P( l" X: y9 \. M5 ?7 I- f
下列哪项不是脂肪替代品的一个例子4 q. x; |+ L" E
A:Acesulfame K  安赛蜜K表2 H8 U* e& a" k
6 e* q; u1 q. @0 m
37.Health Canada requires that a product labelled "fat free" contain:
3 X! n: d/ X5 v- \% X. [加拿大卫生部要求的产品标有“不含脂肪“包括:" n! c& ^! q. f( |- ?  _
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 o( [1 H  b% E) k& }+ U% C

, a6 G7 ]; d" Z1 I+ A! z38.Which of the following is not a problem associated with converting recipes?
2 M* |% h) G" C0 D9 H! f下列哪项是不相关联的转换配方问题?% H4 j- p8 v' M/ D. m" f) O) [% A
A:Unit cost 单位成本, w2 @$ b, i/ P1 R: f# M
  R) W# n4 a) m1 z1 p2 b4 A
39.The condition or cost of an item as it is purchased from the supplier is called:1 a0 c1 R8 [2 e1 I( S
从供应商采购的物品的品质或成本叫什么
  P2 d& F! Q2 H( EA:As-purchased cost 购买的费用" y9 p! ~) j; a8 \& u7 \

5 v4 k$ ~2 o) a6 [' L40.The amount of stock necessary to cover operating needs between deliveries is known as:! g) u* k- T5 u  O, t( Z# _: R: A
在新货到来之前用于日常所求的必要库存量叫什么
( k5 w( z- Y) v' R! I$ |A:Parstock 基本日常最低库存) g/ ?8 O; S- x2 ]  S

9 k1 c! Q. q# O( _1 R3 C41.Which of the following abbreviations is used to describe the proper rotation of stock?2 x3 p3 |) c6 k6 X2 `1 k
下面那个缩写是用来表明正常库存流程?
& H: l' f% j$ Z8 X- s& bA:FIFO=FIRST IN FIRST OUT 先进先出
+ |4 Q0 a9 ^+ `4 i( ^, f( s
( E7 C% e7 T( I) y$ |: v5 S# n, C42.Which of the following knives is used to turn vegetables?; f- u0 I9 J- `+ B/ h: {# i
下面的那把刀是用来打开蔬菜吗?6 h) ~& b$ f4 m6 l% n& z) g8 ~
A:Bird's beak knife   鸟嘴刀$ k2 T/ |$ u  D' X. o1 l0 H0 ~
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* C. w9 T  Z& I- t, m' b: @

. j- b% `: T  k' t% ~- E43.What is an instant-read thermometer best used for?
- O. L! L) D( ^& H% Z即时读温度计最好用于那方面?
7 q% r5 Y/ O+ y" G1 J! c* bA:Checking the internal temperature of a roast 检查被考物品的内部温度. X' O, T) j" |6 g

* F7 \0 e+ V6 c4 R& h2 r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 ]2 ]$ O  R6 h0 s3 V, c下列哪些金属材料受热均匀,通常用在铁板而且非常重
" ^  m( G7 X: g0 r( G% hA:Cast iron 铸铁
7 ~' E9 W1 I- Y5 G7 L
) I$ _9 e8 M: t! K% U2 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: P7 W" P" E9 _& j哪件装备下面有一个可移动的碗和一个S形叶片?
5 b5 O: n2 ~, O# FA:Food processor 食品加工机+ J- G5 y$ `* a# f( o
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?" A( K- R1 z+ U  j# q' N
下列哪项不是用刀的安全规则?
4 }  ]) J) b" A( |# `$ _7 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: ?0 B- F% Z/ q1 v4 l. Z; q  D- B  }/ G4 O* J0 n9 ~7 \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, ~9 A5 E6 s+ \+ u$ l' W8 _& k2 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 L& m5 q' @( ^9 S: G
A:RondellES ) K% j% I2 {! {5 u9 ]- l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  k' s$ q  l& q2 R* X  P9 G6 y
4 g$ S% K0 X! X7 B9 x. g
48.Which of the following is a diced cut used to garnish soups?
: u) K+ `: B) k% `' _  g下列哪项是切成小方块用于汤的装饰?
1 z+ X/ B& _! \4 `( ~A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* W' m  d; }" V/ U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: A) Y$ m" o5 B
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!!——: O; r: L1 p0 l+ ]2 K; j
A:Gaufrette * u8 W% `' O( T% V1 V
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 E/ n" E# Z( m- H1 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, C: R* p' h+ u2 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* x" L- R- W( J) E. L
! w' F" p; \; B/ z# ]" J/ S( |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# Z7 j4 B$ }( Z+ e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)9 H# |: \* d0 N& }& f2 O/ p$ `: S
A:Cilantro 胡荽叶 香菜0 h( k3 o* `% k: n5 w" r3 O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 B& |' k) k2 ^+ ?2 p

, d2 ^/ w" ]5 L! M5 k6 ?, {( i5 u60.Allspice is made from:
  z7 o" _: _. \ 多香果,  多香果香料是什么
0 @: I' h6 A6 H& x5 Y  Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. a; o- s6 W6 p% p6 V) {
A:A dried berry 干浆果, V: P( j0 p$ P1 J4 A. g8 |( y
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61.Which of the following are used to make a sachet d'épices?
! S* l* Z( J, t1 _4 x! i下列哪些是用来做香包德épices?
8 B1 K+ d; b3 Nhttp://www.sachetcatering.com/- S/ v- ?% U6 E  O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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& u0 H% @' G5 T! ^' |# T+ c62.Which of the following condiments are not soy based?
0 Y0 ~- j  A, G+ L7 f下列哪项不是酱油调味品的?
& K9 K2 [+ U7 D- kA:Wasabi 日本辣根' b& x( H6 k/ y; {+ e) g" F* l2 z7 I1 e

3 Z6 k0 }' O; J0 X" [8 |1 p/ e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: m0 C1 B" R" S- j# W5 @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:3 O8 C$ c, u4 b# Q  h
A:Pasteurization  巴氏杀菌$ A  B. r( n* Q3 z
5 X% T: i3 t$ h6 p" h
64.Which of the following steps is not the correct procedure for whipping egg whites?
9 i- U( _6 J) i; l# u下列哪个步骤是不是正确的蛋清搅打程序?/ Q) q6 b. m# g
A:Allow to rest before use. 允许休息后方可使用。4 @/ l3 b7 R+ p* V' X5 p* R, L& C
, W, H: d8 a( J# A
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 C' D' E$ B7 X* d$ k1 e5 K8 _9 C
A:56g and 63g 56克和63克. A& }7 I+ z6 x$ D
/ \9 L2 c! `( ]2 n+ v0 C
66.Evaporated milk is a concentrated milk that is produced by removing: ]3 C; T9 x0 G
炼乳是一种浓缩牛奶 是去除什么做的
6 h, t4 _# P0 f" N% Z% j. ]# a) }A:60% of the water 60%的水1 |! C0 s$ F- W8 N* _

7 C, G- C. R2 u/ A9 o5 b67.A method of cooking that transfers heat through a liquid or gas is:+ M- ~1 b5 m+ S- F1 w
一种烹饪方法,通过转移液体或气体是:# J: e2 k$ D# c6 F3 N. B4 _. Z
A:Convection 对流( }: S9 ~: ]+ I4 v8 A# u

: h9 p. n8 `* D- G6 [5 ?: j68.The cooking of starches is known as  烹调的淀粉被称为+ n1 h) E6 F1 K7 N9 _2 i' W
A:Gelatinization 糊化: ~9 @- A0 ?4 ?

* ]! b+ i4 }, b  m! h% B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
6 e  m- u- Y1 e2 w6 m7 p1 SA:Braising 烤
1 ^3 g) Y2 z6 {
9 I- C+ ]( f0 j70.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:% Z5 c$ D: y; N* m& N+ n6 F
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理, L4 Z. e& ]7 \! z2 }
  m" T, S! E; m4 T4 P$ y8 k
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. r4 ~6 X4 h8 o& n0 N& D5 g
A:Fumet 原汁& e3 d! t0 y3 ~) {$ {+ H7 r- A% A
. D/ g5 e! F5 L, {" g% 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) T& w' O1 S$ Q- V5 K8 E% I. y0 V8 I
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 }. E5 \* }0 B* e! x
* q% {5 c% R/ M3 {73.Which of the following is a principle not used in stock making?% C8 w8 f% w& O8 E0 s
下列哪一项不是用于制造高汤(低汤)的原则?2 Q  b( R4 U" b) }& m
A:Start the stock in hot water.开始在热水中操作
. n  ~4 p, h/ k: I; |: C4 {2 N8 O( h: D2 e( u# b) y- D
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
7 k) ?  z6 s; ?1 b. r: H4 F. c' n; d9 |A:Remouillage 法语熬汤# ~' d3 M& i6 l6 d. ~' R4 R
http://www.haibao.cn/blog/post/176242.htm
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