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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。" Z9 y! Y/ Z" Y+ @% Q* w- W2 g, c

2 e% S1 M1 p7 w/ X* i9 r! T" R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。
( Q+ I4 q  o) j/ e1 g9 |9 ~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/ R7 ^, ~( M9 H) x8 n% q
1.Which of the following methods should be used to determine doneness in a New York steak?# y9 M4 ]$ K: c: W, 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)
$ f+ o  g1 a) }A: pressure touch. 压力触摸
6 N5 w1 i  {0 K9 L+ _8 Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 |3 j! c0 x# C; S! M) g4 M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
3 [- x0 U% S" z% N8 y; M, \A: acid  食用酸
& V2 C) H: n$ e0 s# g3.Vegetables are major sources of which of the following nutrients?9 ^  `5 ?4 m  f( ?" K
蔬菜中包含的主要营养有哪些
  j  N, o1 \2 P: F3 y+ j3 WA:vitamins and minerals. 维生素和矿物质。% O8 X" i. k5 n* N8 }; x6 k
4.Cauliflower is commonly served with
8 T2 S! G& |! w: x9 i8 @% a花椰菜(菜花)最常见和那种酱汁搭配4 o% S4 d, E7 O9 X- {
A:Mornay sauce. 奶油蛋黄沙司) J1 u* H# a  \5 r, R# ^
5.Which combinations of products are found in pie dough?; O0 e/ {# C1 V& H
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): X! ~3 ?4 W( M5 B$ j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- f2 s( K6 [1 H+ p6The French term for mussels is 法国语青口(海红)叫什么
# W- Z) s  K# _3 Y) uA:moules.法语青口,海红# p+ P$ a/ T( u  `- u
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 f- q8 F  x& D" ?A:faintly fishy. 稍微有点似鱼味
. j' S# q( k' z3 ^  V+ ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 f: m; o" Y5 `  AA:2 days. 2天4 x. v# L4 a$ ~* [8 y- N' `
9.What are the principle ingredients in ratatouille? 8 F: L5 ?( w8 ?2 D  i( X( @, G
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' F9 w. i: d( _* ^3 E1 j7 ?A:Zucchini, eggplant, green peppers, onions and tomatoes
/ \1 k' X; q, P5 v; o" F; F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 ~6 V! j4 }7 q2 l7 S
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 z4 \& |+ C- S1 K) C9 P. |A:cook food in quantities that will be used up within 20 to 30 minutes.) Y* e; [  N5 R' u7 z
大批量烹煮食物要在20到30分钟内$ b1 e4 ~' Y# O) B! B
11.What person has the authority to issue a Health Permit?
/ U- H" e6 {" p0 K2 f( a谁有资格颁发健康证(卫生证)。
# J( h; R. Q/ x7 h. S* V1 Z6 z* M; HA:Medical Health Officer.1 ?, `5 ~- C5 x, k4 R/ C' x
医疗卫生官员。
* s4 w  h" s1 D- T$ L12.For what period of time is the health permit valid?
9 _( C+ B; z) H# f健康证的有效时间是多久?
* @1 @* S" Z6 oA:12 months.12个月
% ~! L6 Y* n! `& ~- C0 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 W% o2 ~& o( Q" }在食物和饮料准备区,通风系统换气的标准时什么; ]1 w- Y, B: Q) _" D1 {
A:08 times each hour. 每小时8次
, a! `8 H& _) t14。The minimum temperature for manual dishwashing in the wash sink is
. z4 V/ q# V9 @/ S. m* B手工洗碗,洗碗池的水温最低多少度?( g" M; E2 F! I& e- X4 a, S% U) I: |
A:110 degrees F (43 degrees C). 43度# P1 U3 V# T  u# p& P( _
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. R! |: @9 U4 E- f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ J( W' Q* e! T1 x% ]" vA:180 degrees F (82 degrees C).  82度
, ~' y: G0 ?  G/ k/ s' D16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& s( W4 F6 D7 ~1 U5 _# y% x用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ b: K  y8 O! m& k1 A
A:en papillote.  法语自己理解
# x) Y3 X4 C- J3 G4 H* }! h17。Wing or Club is considered a# T" v0 O7 k, }: |. O) V+ o; \
翼和CLUB 被看做是一种...
! o& [* J; W1 E! r6 v: N' GA:Bone- In Cut     带骨切* u/ x/ |& B5 g8 C: i
18。New York is considered a   纽约牛扒被看做是一种! g) b5 U* L( Y9 x' J
A:Boneless Cut     无骨切
8 @1 E2 n6 Y/ q4 D' U1 _3 X19.In general, a court bouillon for freshwater fish will contain
8 u) s& B8 ~7 i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  t4 D, V/ @2 r6 x8 X
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% \5 k, {7 `. F" M  K
和做海水鱼同样数量的调味料和香料" E" O. M% _4 x# a3 Y2 T2 J4 h
20.Anise is very similar in flavor and appearance to$ q* u: J, x5 v  r3 [
八角和下面的那种原料有相同的味道
, _/ e/ R- k! b2 g, F0 MA:fennel  茴香$ i6 y% d1 A! M
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, I+ s$ L" [% |" [& ]7 l% \
下面那种原料更像大葱且有平面的叶子
- S* ?3 m/ u# ~! N: ?A LEEKS  似蒜葱 (这边人叫京葱)4 F$ D  }9 Y. O& u2 T* p% g
22.Which of the following cutting shapes refers to a small dice, y6 p) d! B5 A' P
下面那种刀切形状指的是很小的粒(末); {' c& |. I; I' @& a0 [6 k1 D; G) i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ q' v$ z! L/ r% s9 U6 F23.Oil is added to the water for boiling pasta in order to; `4 ]* z  m8 _7 ?
向煮沸的pasta (意大利空心粉 )中加油是为了8 h- g* L$ w& h9 \2 e
A:prevent the pasta from sticking and to minimize foaming action." m7 H2 h" e- D- S, p
防止面条黏合并降低发泡。
6 O3 q' `; L/ b. L8 p. [24.Which pasta dish features pine nuts and basil?
8 u& [9 i" r' U6 \. m- C  u下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)( Z. Q7 {) Z7 R
A:Pesto.一种绿色的意大利面酱
7 m8 D$ f3 g2 m* e) F! X2 Ghttp://www.tianya.cn/techforum/content/96/563836.shtml
1 x- ?) J) B- w5 V9 g' O
* _2 H7 v. o8 e& {% O3 p25.Which of the following is a spring vegetable similar to spinach?$ Z/ F5 y$ \, d" d. e+ F% ]4 n6 V
下列哪项是一个春天的蔬菜类似于菠菜?
4 }5 b9 j( K% [3 i3 U/ jA:Sorrel. 酢浆草。" I" q, j; ?0 t, y
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:; d( [. ~5 L! R2 {% e" i
哪位厨师最早带来高水准浮夸的美食  F- [& e- B0 U  B, g' z3 Z
AAntonin Carême 人名 安东尼·卡罗美! t) Y. w2 e9 A- H

5 x! B( \9 v# F* g; O0 ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 ], c# J  ?5 g, W# U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 K: s* T. N) ^A:Cast-iron stoves         壁炉
" k+ \4 |. t$ [4 O# ahttp://www.usstove.com/products.php?id=6$ n) D3 o! v( e' A* n! a
! Q. T) i5 C' Y8 F
28.The French term used to describe the roundsman, or swing cook, is:
" h8 g7 o" h9 U4 e法国术语,用来描述roundsman,或摇摆厨师是:& k! V- Q- O' j4 w* u2 K/ u* q: P
A:Tournant   图尔南
1 {; \& B( Y2 C" |; I' F5 l. ]' R7 X0 B+ g
29.Another term for the wine steward is:% A' g. Q% [% G; f
葡萄酒侍酒师的另一个术语是:
4 J! J. k# g$ Q8 q7 N( PA: Sommelier 侍酒师
$ T1 B5 F' j" s4 H
2 |4 H4 p9 {3 [" Q3 `# @30.Molds, yeasts and fungi are examples of a:
. F2 f% I$ }, [$ `; C霉菌,酵母菌和真菌是一个神马例子
7 D- H- B8 w3 C' z; Q& |A:Biological hazard 生物危害% S0 X2 {* y9 A% W; V8 i' }. p, S/ K6 e

! T, H4 O1 B1 V% }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) R0 L! ?, Z6 A5 b" Y根据加拿大食品检验局,食品的危险温度区在多少之间:
+ k3 \$ X3 r- H! ?% S: xA:40° and 140°F (4–60°C)     4-60度
( N$ ?- ], a3 P* `, S3 N. _1 }% ~. s& s7 p. m
32.All bacteria need the following for survival:; V5 x# B; K' g7 q  a4 L
所有细菌生存需要以下哪些内容:" S5 \5 `' q9 N# J
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( K, a# N/ Q" P% _9 B+ o  D; ]7 Z
. o6 W. h/ v* T2 j33.Which of the following correctly represent critical control points in a HACCP system?
' i6 M" h. h3 `9 z8 b. l; d以下哪项正确表示了HACCP体系的关键控制点?$ T/ ]5 t: M; @" C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& h0 l4 E9 O, O; `1 F食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ Y& |+ k' o: s' r  B
1 o% c, j% }. T5 E. w34.Which of the following is not an example of a carbohydrate?
. P9 z* h8 g2 Y下列哪一个不是碳水化合物的例子?
$ s6 F- v* z& m3 H3 wA:Essential nutrients 必需的营养物质
( f+ `" i8 `. d8 Z. F( M7 Y4 F% }; Z8 Q6 p( q. I$ \4 \4 {
35.The process by which a liquid fat is made solid is called:
+ n' N) Z! ]4 b( J5 h液体脂肪做成固体这个过程叫什么
4 Q" h1 c* r8 C4 `0 CA:Hydrogenation  氢化, E3 Z& N$ }" E
; r* D, D( o2 ~5 K9 d+ V7 i
36.Which of the following is not an example of a fat substitute?
* D0 X3 P8 v+ ^& m- l下列哪项不是脂肪替代品的一个例子
% o6 L+ L" q1 Y% w+ Q+ kA:Acesulfame K  安赛蜜K表1 S, Q' J. J# X' o6 f
- ^9 c9 n  u' d6 c  y* X4 d
37.Health Canada requires that a product labelled "fat free" contain:1 V4 j3 e5 u3 C9 Y! c
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ Y0 Y. O0 m4 D- X  b# GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& x6 p5 T! Y: Y6 b% V2 S" E+ {- S$ b7 Y4 p  Y! P# a) t5 @9 E. D
38.Which of the following is not a problem associated with converting recipes?# m# X( t& F9 C( s$ V: L: h6 ?$ l
下列哪项是不相关联的转换配方问题?8 G  C0 n4 ]' \- L
A:Unit cost 单位成本
$ N% U0 U" s; _/ i
  K4 D/ Y8 c7 [' A5 j39.The condition or cost of an item as it is purchased from the supplier is called:
  C: o* ?; b! Q" _/ ~4 G" E从供应商采购的物品的品质或成本叫什么
. g) Q5 R. o, i9 g$ }7 OA:As-purchased cost 购买的费用) w( }; a! ~5 _

# x3 T3 f. d$ }) w% Q, a40.The amount of stock necessary to cover operating needs between deliveries is known as:$ U3 S) j7 e$ `: }- B( [4 a
在新货到来之前用于日常所求的必要库存量叫什么
5 I# K2 u, o: w& u: rA:Parstock 基本日常最低库存
0 H5 @+ X  k6 n, x$ A
; P, `& w; R- A# O2 F6 n41.Which of the following abbreviations is used to describe the proper rotation of stock?
  |! D9 {. ?( R2 v2 r6 L" ^下面那个缩写是用来表明正常库存流程?4 O$ S+ m( J# }2 p
A:FIFO=FIRST IN FIRST OUT 先进先出
, ?2 H5 C* G/ [. `1 U0 o: ^( `" L) _" i* C, Y9 D$ ~9 H7 G1 n; z1 M4 v
42.Which of the following knives is used to turn vegetables?( I0 \0 l: q' B$ [* V4 d6 [+ m
下面的那把刀是用来打开蔬菜吗?
1 V1 ]; C4 Y4 H' AA:Bird's beak knife   鸟嘴刀1 K- p& @; M1 H# |5 F2 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' d1 S9 g7 l. O2 M4 z: |' [
$ q$ o5 J7 Q: x$ W. o
43.What is an instant-read thermometer best used for?
  S& w- t7 T! v4 c即时读温度计最好用于那方面?
  F. X) d8 D- C8 V3 {A:Checking the internal temperature of a roast 检查被考物品的内部温度
, V6 L9 g7 t) G7 r5 f3 ]* S0 W7 L! H  `3 K6 B
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 y) Y- |' M7 J下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 G8 \! \2 G. o4 N+ `+ }A:Cast iron 铸铁
% u' N4 G: ], I1 u  Q3 }& p
0 ?" i3 u. {. h4 X8 `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 P3 [1 s  `8 v. R& m) a
哪件装备下面有一个可移动的碗和一个S形叶片?
* N$ _* e5 D' K: V* c' S3 cA:Food processor 食品加工机/ `* b) w" Y' W8 \* l
http://www.google.com.hk/search? ... iw=1263&bih=572. f6 ]1 ?$ d2 |$ x: Q1 o7 c! i- ?
5 m8 L# n0 U0 k9 ]" b% z
46.Which of the following is not a rule for knife safety?
, W' v, w% J$ f0 i: {1 K下列哪项不是用刀的安全规则?
8 b0 b  J8 H3 ]* [6 [# B" }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 }) m/ v9 i- u+ e
. `! b5 b3 c# r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: \/ H  Y4 J, P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, ^. j& z5 m7 R8 w, Q
A:RondellES
9 Y8 K! L$ J( j5 h% I: H3 ?4 v* dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 Y% l0 ?9 P* I; P- P8 c3 `* P7 K) p6 D
0 Y& H" o( `6 Y! b" r- g( k3 S) b48.Which of the following is a diced cut used to garnish soups?* X0 t: B& k2 i' }4 x9 Z2 a
下列哪项是切成小方块用于汤的装饰?. y  F1 ~  x( L1 B2 _9 M  k1 g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ P0 ^( H% j$ l- O+ w0 r49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 e. i( I( W3 d: E! s
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!!——
* K' Q) U1 h" V2 zA:Gaufrette # o: r  ~- e& [) ]7 h" h' }7 {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' G, d7 ?! G7 n$ l. B# Q' x0 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ W/ Y) {+ F: N5 D: rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* _6 {7 b3 G0 f/ X7 e) w

/ X) @9 c/ ]* D0 L* O' G% ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- z* C% _+ Y4 M1 k4 }; \5 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)& W7 r. {4 \2 v$ r
A:Cilantro 胡荽叶 香菜
1 S. B- D$ b% ~0 B9 khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ w( n1 Y' I' y, X6 D/ ^5 T9 a) M- j5 W
60.Allspice is made from:# L2 }/ s/ f% \; \7 j9 E
多香果,  多香果香料是什么, D$ @& p- X+ x* n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; |  W4 |. T' Z  J, u/ v& z
A:A dried berry 干浆果
# `9 k- O) k& ^2 a% ~5 q, U8 m' u* t0 \. b2 c
61.Which of the following are used to make a sachet d'épices?; _$ ]8 X: M' `2 f
下列哪些是用来做香包德épices?. @3 V. ~8 A9 S( H" [% l
http://www.sachetcatering.com/4 e5 a4 K# H% q- M2 P- G+ z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: G' F9 P% m) H. K

% u1 w$ w) L* o. f' r) U% N6 I62.Which of the following condiments are not soy based?
( e9 f/ ^9 X  v1 W- L/ m下列哪项不是酱油调味品的?" _' {4 U( q. I! b, L
A:Wasabi 日本辣根) U3 W6 Y0 Z2 Q3 r
+ r! L" g5 x- C& v+ |+ J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:! x) Z& b4 p8 B% j
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:
0 \7 }* N1 P+ s% C* C5 yA:Pasteurization  巴氏杀菌/ ~8 c7 E3 l7 J1 v. Q: m
  t8 b2 `- R0 j9 ?
64.Which of the following steps is not the correct procedure for whipping egg whites?% v4 y' Z+ e5 v6 t# P6 c6 n
下列哪个步骤是不是正确的蛋清搅打程序?; c" M% E( P4 l
A:Allow to rest before use. 允许休息后方可使用。) M+ k- C4 @  C

9 q$ [# O" g) z! i: [65.The weight of a large egg is between:一个大鸡蛋重量介于:" w& Z' w( b! N
A:56g and 63g 56克和63克
5 f8 b9 K/ C3 O) T- F# B3 l$ T
  b  W4 d8 x2 s5 T0 e* L66.Evaporated milk is a concentrated milk that is produced by removing
; }+ n! P) S( d( a1 L炼乳是一种浓缩牛奶 是去除什么做的2 P( ?# M4 ~- l! w3 u% c
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:1 P) K! j: T# a8 y8 K3 T
一种烹饪方法,通过转移液体或气体是:( W" G& l! y# K, [
A:Convection 对流
5 [- r+ b/ i5 y2 L  o& x% i' Z) P  T: Q, h+ ^
68.The cooking of starches is known as  烹调的淀粉被称为
0 H, `0 k# C/ \5 b' MA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?: r3 ]1 J' h& o
A:Braising 烤: Z2 p  G4 _: c8 U
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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:
+ H% {+ {. Z6 `$ N6 A9 P3 BA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
+ r; d1 a! Z5 B. a5 o9 w& v- x$ d& s/ S: |' L7 ]
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 T6 t. I! f" V
A:Fumet 原汁
* M  i  }  R1 |! ~5 y9 h
* K! G3 ?+ t. n8 \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  `, F' h! F7 _* u! Z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
0 H! n* ?  {6 x9 q1 V. k  l下列哪一项不是用于制造高汤(低汤)的原则?2 K+ I2 t; Z$ m) Y) W7 \9 M9 T5 J& j9 r
A:Start the stock in hot water.开始在热水中操作
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8 @1 t3 Z% u) m3 ~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' u5 L# `/ w6 C: T4 D# v
A:Remouillage 法语熬汤6 o7 C" O4 [6 T9 T+ \
http://www.haibao.cn/blog/post/176242.htm
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