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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。3 x3 m9 V7 Y+ V# D8 U

) S- G$ `( ~0 d3 j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 Y: X5 ^6 Y: D# k4 o$ j$ j2 ^& B+ T另外,我还会找一些资料方便大家学习。
大型搬家
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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
/ U5 k% |: g7 S3 ]$ g6 X* Q2 s1.Which of the following methods should be used to determine doneness in a New York steak?* u4 l9 _, k5 y# q5 a5 j1 d
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)
' y! E: _: X( Y; [. }) T# C; @A: pressure touch. 压力触摸  ?% t! @# `4 B( A
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 ]3 n0 c% `  @+ T/ S: w1 v0 Z3 v' q- {
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" q( O. u) o3 ~3 A; Z9 P7 d5 Q
A: acid  食用酸  w" u8 ]7 I4 D) h. Q
3.Vegetables are major sources of which of the following nutrients?
' @8 A: w. O* w- A+ w6 N" ?* e蔬菜中包含的主要营养有哪些
, F: G& R+ v8 L0 b# T9 QA:vitamins and minerals. 维生素和矿物质。
. U) ]  ~; Z! O. y% B4.Cauliflower is commonly served with5 b7 J# _  O1 J6 t* {
花椰菜(菜花)最常见和那种酱汁搭配
8 C" t9 C$ @9 wA:Mornay sauce. 奶油蛋黄沙司+ s; M* E$ }6 D; G$ r( D! d. q
5.Which combinations of products are found in pie dough?
3 R* s1 F0 i7 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??)6 r0 h7 |- P( `- L% w+ I0 N. K0 \& p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( Q- Q) _; F. y. C) [  R: E$ @' h
6The French term for mussels is 法国语青口(海红)叫什么' O4 {3 D3 d  d# v/ P! E
A:moules.法语青口,海红9 [+ [- \; o5 \  h
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( j3 b5 Z' Z" o& b, o
A:faintly fishy. 稍微有点似鱼味
) D, X8 s2 U1 L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! d2 z- m* k" j% ]- Y+ {
A:2 days. 2天
* m' D" I2 E& }- `$ X' E, k2 r9.What are the principle ingredients in ratatouille?
* y, y! }- O3 d+ N- D$ p炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): L) o0 Q3 E4 D
A:Zucchini, eggplant, green peppers, onions and tomatoes+ |7 |% s7 ?" A& o0 v& ^5 M+ e* y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" n) `) x3 @, l4 n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" [4 T1 S) S* T' Q9 {A:cook food in quantities that will be used up within 20 to 30 minutes.. a. Y: m/ _# J" L1 B
大批量烹煮食物要在20到30分钟内
" l4 ^; j, b2 c2 C  K. ^, M1 I11.What person has the authority to issue a Health Permit?
% ^7 P8 `# Z8 D& I' l- _谁有资格颁发健康证(卫生证)。$ P6 M; a/ `4 ~3 k. I2 J- m
A:Medical Health Officer.  @% O1 Z  y! H( p
医疗卫生官员。3 b6 n4 X6 D. ]! d) i" T3 K/ o
12.For what period of time is the health permit valid?
7 K, g5 L% V! N) b' M8 Y! H健康证的有效时间是多久?
$ k% _. |* S- C" D( p8 ]A:12 months.12个月
* |% K% I. f- b" R2 {13.In the area where food and drink is prepared, the ventilation system must be able to change the air) N# C4 Q6 d5 U) H2 `, U4 ?
在食物和饮料准备区,通风系统换气的标准时什么
0 A9 ~: \. ^5 V* x6 s! fA:08 times each hour. 每小时8次
0 W# z- V0 y5 b8 g: i5 [7 ]0 `14。The minimum temperature for manual dishwashing in the wash sink is
- @; G8 Z" B3 X& R7 C$ M- `3 X/ C手工洗碗,洗碗池的水温最低多少度?
1 [; [" M3 w; b9 h8 G* f; AA:110 degrees F (43 degrees C). 43度
% D) l0 X7 b: w0 o+ O, V. d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( {  Q* x& J' X, P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( O, s+ ?6 ]& ^A:180 degrees F (82 degrees C).  82度, y2 i: l& D% v# K% Q6 m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called/ o( F, k, T8 }; D: E/ I5 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 H& ?6 x9 E! P% v4 Y$ BA:en papillote.  法语自己理解
6 K3 ]6 y+ G0 g17。Wing or Club is considered a
% m9 t' B! ?7 o! V5 ?5 `8 s# w翼和CLUB 被看做是一种...7 U% q2 g+ E/ f, w
A:Bone- In Cut     带骨切! U+ q/ F5 e  I) q( \% x
18。New York is considered a   纽约牛扒被看做是一种
+ R! m- b) ?4 [2 J" MA:Boneless Cut     无骨切
8 R" Y6 V  A% E2 |7 U: T& D19.In general, a court bouillon for freshwater fish will contain) p. _( z, q$ R" n& h
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; r. y5 ?' D, k! V; l  m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 P$ h' R( M. l' ?; Z/ G$ M和做海水鱼同样数量的调味料和香料- {6 ?+ ^+ _/ k9 U, c% }
20.Anise is very similar in flavor and appearance to% X* r: w8 \7 l
八角和下面的那种原料有相同的味道- x' w6 ?# q" V8 E
A:fennel  茴香" K- g1 _* w# S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ b' l% S! q' R+ S2 K+ O" K
下面那种原料更像大葱且有平面的叶子$ o8 M% `2 O  I; a2 L9 }) Y
A LEEKS  似蒜葱 (这边人叫京葱)
( `. _* u% |4 b22.Which of the following cutting shapes refers to a small dice
8 \* F6 B, s4 ~; Z; N2 X1 O1 t下面那种刀切形状指的是很小的粒(末)( h- t' [, l5 [; X. @( p% m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ T7 f: T* r8 }, k
23.Oil is added to the water for boiling pasta in order to
5 S$ F- i' q+ Y% g8 `/ g向煮沸的pasta (意大利空心粉 )中加油是为了
$ c) c8 q5 f9 z# l% C6 X- g# ?* ], ~+ SA:prevent the pasta from sticking and to minimize foaming action., }" i) x# @7 x' N- c1 B
防止面条黏合并降低发泡。* A- O9 q6 Q! U( ?8 ?" s& m1 N
24.Which pasta dish features pine nuts and basil?' Z  `$ j/ `! ^: X3 u1 j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 r( n; U- j- l, [7 N( ]! @A:Pesto.一种绿色的意大利面酱
  b6 L9 g) r# ghttp://www.tianya.cn/techforum/content/96/563836.shtml( I7 ^+ Y2 K9 j( L8 U; ^, [

; S1 l+ M6 ^8 O9 l6 O7 k0 f! f# Z25.Which of the following is a spring vegetable similar to spinach?
% _' l& t+ O' N- G下列哪项是一个春天的蔬菜类似于菠菜?
, x8 W; {2 b+ \" h' Z, JA:Sorrel. 酢浆草。
$ G7 i5 O8 i9 J& ]+ u+ _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:! X4 v" ^+ s+ d' X+ O5 U$ c) Q) k
哪位厨师最早带来高水准浮夸的美食
  k, {, o9 f$ x) b) T- o+ hAAntonin Carême 人名 安东尼·卡罗美8 ^- z: }  J: ~% ^  W; l: o9 v
- I; Z% z  f0 u5 J- J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, L' q- K/ Y# J/ E8 X
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 a9 ~/ V: L* R5 I$ {/ ]  B( R' d% RA:Cast-iron stoves         壁炉
) B2 b4 F4 `* M) v) Whttp://www.usstove.com/products.php?id=6
; s5 u- @" N  o/ ~2 \0 J/ h* p& B$ |# y( D( r$ v
28.The French term used to describe the roundsman, or swing cook, is:$ L0 [$ U2 i9 f, p/ d- ~9 ?
法国术语,用来描述roundsman,或摇摆厨师是:! e$ r) i( O9 h* P0 N
A:Tournant   图尔南! ^: [( e$ T# `0 a' {4 {

' K: ~2 C/ G; X+ P3 Y7 ^29.Another term for the wine steward is:
, W5 d. S% y2 A1 C葡萄酒侍酒师的另一个术语是:! s8 _0 u8 p& Y9 N
A: Sommelier 侍酒师! i; S! A4 U$ A7 n9 d

2 l. e" v2 V( w/ H) {. k30.Molds, yeasts and fungi are examples of a:% a! l7 |+ H' ?
霉菌,酵母菌和真菌是一个神马例子
  F& W8 e1 A: U9 W& {' e% pA:Biological hazard 生物危害
5 {% ~- b" Z: E! ]6 A1 G4 Y- E4 v2 Q9 c& {! F
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 g! r4 S  X1 W# U' I
根据加拿大食品检验局,食品的危险温度区在多少之间:( |( t6 t- A5 o$ B& u
A:40° and 140°F (4–60°C)     4-60度4 ?! W" @# x8 E8 z9 n: S; B8 {9 D* I
. t' ?$ l5 l8 C
32.All bacteria need the following for survival:% W' c! Q( \8 {; E6 I
所有细菌生存需要以下哪些内容:
% k$ L+ }% r+ hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, J3 J# h) W( V6 p

% L4 _7 x/ x4 p# N3 T/ I33.Which of the following correctly represent critical control points in a HACCP system?* J7 T( Y- \2 P  P  U  c; c
以下哪项正确表示了HACCP体系的关键控制点?
. i4 k0 G% U/ y  N8 |' e  cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 X8 y5 t3 K0 B! [. M( F# o8 T- B食谱,接收,储存,准备,烹饪,保温,冷却,再加热
& Z) ?! p; @3 O1 t3 D
9 o5 w" g$ e  l; k7 x. Q1 ^; t34.Which of the following is not an example of a carbohydrate?
* h  J7 I$ H$ A! e; F下列哪一个不是碳水化合物的例子?
5 H) X1 s, j1 o8 ~A:Essential nutrients 必需的营养物质7 a( d5 D+ W1 F2 W- B6 Q
7 _: v1 N3 G$ W; T% ~- d
35.The process by which a liquid fat is made solid is called:
. }; B( ~7 J* K% i; h" O1 w5 u液体脂肪做成固体这个过程叫什么
  ?% V+ W! r$ f& a( y6 i  e* t4 [A:Hydrogenation  氢化& T( [. Z* r# t. A/ i, K
* g6 a$ r( h1 I8 U
36.Which of the following is not an example of a fat substitute?" }) e; C6 h: p4 Z" B) [
下列哪项不是脂肪替代品的一个例子2 I7 F! N( A! \% m( [
A:Acesulfame K  安赛蜜K表
: d2 `; }3 _6 W% O) F+ ^5 X4 B7 t  ^  K
37.Health Canada requires that a product labelled "fat free" contain:
( c$ Q$ b  t  x' H2 Y加拿大卫生部要求的产品标有“不含脂肪“包括:
$ |1 ?- ~/ {( `5 d( ]! ]) ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 {" e7 G% J# C
$ O! N. ^! o! z' w# j38.Which of the following is not a problem associated with converting recipes?
' t7 y2 o5 B* I, m, p下列哪项是不相关联的转换配方问题?
( ]6 w$ h% W& j- {" ]A:Unit cost 单位成本' M* v/ ^& M  [; Y( E
( `9 U4 s3 ]/ Q6 R
39.The condition or cost of an item as it is purchased from the supplier is called:% [) `6 G/ C( ~0 h, y8 I
从供应商采购的物品的品质或成本叫什么
/ Y6 y* o/ D0 Z+ K4 H2 mA:As-purchased cost 购买的费用! U' T/ P5 {( v: T  D7 o: L4 h
( s9 @, E! }4 K2 O4 a8 h
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 @. z" _; W$ }. {. G. F) l6 z在新货到来之前用于日常所求的必要库存量叫什么
; i! D3 J, m  N5 \- zA:Parstock 基本日常最低库存
. ^7 ~- S# k$ r% S8 @0 ~4 @. X3 z
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' G  u, D  @- y! c下面那个缩写是用来表明正常库存流程?# ~$ ~# N7 Z# j0 h2 i
A:FIFO=FIRST IN FIRST OUT 先进先出
  Z. ~3 v% D. i4 c3 V" F! c) @  v
42.Which of the following knives is used to turn vegetables?
; Z  o+ u  ^! w2 t) W下面的那把刀是用来打开蔬菜吗?+ Q) T9 i5 [" h
A:Bird's beak knife   鸟嘴刀3 `: ?- L8 L5 w( v) ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% G' ?) d- z1 B. `8 [4 J
( ~3 \1 t) M/ Y# v7 v( o43.What is an instant-read thermometer best used for?
! ^0 \" j6 v/ c2 z0 E即时读温度计最好用于那方面?7 R5 L5 W8 u  n' T
A:Checking the internal temperature of a roast 检查被考物品的内部温度( ~9 U/ K' i8 z

* F% z) O" m7 C) x3 N  ?- J) _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ m+ ?0 @2 Z, M4 c* q/ r! ]6 Q- O
下列哪些金属材料受热均匀,通常用在铁板而且非常重- B0 r# h8 u# p4 v
A:Cast iron 铸铁; E# T" D3 p3 b$ r4 ^7 G' R

1 b1 D6 J3 R0 o+ y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) i8 E+ z- [3 C2 R7 G
哪件装备下面有一个可移动的碗和一个S形叶片?
  r  [/ W2 o1 H& N- jA:Food processor 食品加工机/ Q: T, w$ l) C" P/ q/ j5 a2 S3 s
http://www.google.com.hk/search? ... iw=1263&bih=572
/ k5 \  u8 X: V6 I
" h; [) T- g, d! X0 }46.Which of the following is not a rule for knife safety?
: ]: a$ i( X0 o1 ~下列哪项不是用刀的安全规则?
, p; y0 h2 U$ ?$ w# s" oA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 K$ D6 G. d% B8 r1 g# c; K* O( ]
* x% p* w1 K2 K$ B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. U: b1 P: m+ v, q- [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, x9 ~9 P5 e! H# f1 Q- HA:RondellES ( g6 q8 b! a- h3 y6 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  D, X& c. ^4 m4 L8 b/ p- e
( w8 ~: ^. x" _6 f$ I48.Which of the following is a diced cut used to garnish soups?
1 C; B- M, y( F% C6 L下列哪项是切成小方块用于汤的装饰?$ r0 z& e1 X, A: E2 f# D, D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  l1 k( H' @9 C$ L) _" ]. }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 n9 R4 {' q/ D; ]2 N
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!!——
9 h6 Y8 n: M  }A:Gaufrette
" ^( I% n8 h' Z9 e* G! j7 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- }. i0 `- i/ I6 c/ tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: l. c( v! m6 _$ e  t3 ^: @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 z) [8 U6 |# I: J  w% z
3 J+ t; n$ h: J7 ?& u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' Y3 Y( ?- p) j! i# ^3 O" J+ t! `, q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)/ }* \6 m3 Y6 t0 s6 Z0 g- l
A:Cilantro 胡荽叶 香菜
0 v5 e$ [" Z$ p) whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ E0 @# ]) X, V
2 D  {' g3 i/ D% X- U/ h/ }" N
60.Allspice is made from:
. o4 |+ W" R. ~1 ~& p/ F 多香果,  多香果香料是什么) k0 f0 L& G. T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 a9 g  e  M5 A7 d0 X' ]' N- CA:A dried berry 干浆果1 M- i3 W2 ?( R$ g

' b) V! |8 @" o61.Which of the following are used to make a sachet d'épices?
/ {- ^# B9 ^& S8 X下列哪些是用来做香包德épices?1 O& @" j4 f* @9 T* F
http://www.sachetcatering.com// A5 V$ O2 s! [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( M. g- \# |& T, v1 [: _3 i. a) s% J: m6 q) j
62.Which of the following condiments are not soy based?$ D7 g' F/ l  h7 l
下列哪项不是酱油调味品的?# M! o* N+ X/ E- M  \
A:Wasabi 日本辣根9 k$ v! v* s- @7 D: f

4 P1 @: _5 W. s2 s2 x1 T  `63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 V! W* W* r7 M5 C
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:
$ R2 y& Q9 N9 W) rA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?# r1 t( L, F/ n# T! }) j7 z6 R* O
下列哪个步骤是不是正确的蛋清搅打程序?/ v# d1 D8 L0 {( h! o
A:Allow to rest before use. 允许休息后方可使用。
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5 ?5 s+ {! V4 ^% j6 q- U65.The weight of a large egg is between:一个大鸡蛋重量介于:' O7 Z  a0 c* a' h1 S
A:56g and 63g 56克和63克: Z9 b# k, z7 h# ]) p

, N2 T( [" _4 b66.Evaporated milk is a concentrated milk that is produced by removing
$ b! }2 k! ~" B' A( Z  X炼乳是一种浓缩牛奶 是去除什么做的
  y0 k" w7 h% K3 E% uA:60% of the water 60%的水. v( \& P1 W6 \

; Z0 M2 Z* M6 c& w67.A method of cooking that transfers heat through a liquid or gas is:5 C' y: c& U+ o1 P
一种烹饪方法,通过转移液体或气体是:
& f7 r( m# Z7 W5 P7 FA:Convection 对流3 v, r8 P0 H' c+ o3 v) V
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68.The cooking of starches is known as  烹调的淀粉被称为  F: I2 {: \8 Y3 T# e; p1 }
A:Gelatinization 糊化( H5 F1 w# \) c

( i. L4 d0 b0 v% u' v" w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 p5 Q9 R( @( G
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:
, p  p& ~8 n4 d. W9 P( w7 H. o! F, WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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) l: A! X9 \: x4 {9 s& V
A:Fumet 原汁
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; T/ J5 q" B) X, E7 p5 I$ c/ k5 S72.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
1 C  I% [( n% _1 i+ |. G( q4 z+ {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 W( q% Y  u2 ?* I: v73.Which of the following is a principle not used in stock making?+ u/ V/ [7 N4 w6 I+ o* I7 ~
下列哪一项不是用于制造高汤(低汤)的原则?4 |3 [) a1 k- `1 p) n8 W; i9 ~
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; H  D" B5 Y; b* h0 [0 i
A:Remouillage 法语熬汤$ n8 W" b& W, l( {& z. |; j
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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