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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。
* W0 T" W7 {8 P" a$ w' R- Z* {9 w; n3 W" E/ e
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。
4 B! E& ?" {" J* E! s6 s- Z" k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
! n4 V' B: C# b0 V+ i8 X$ E, c1.Which of the following methods should be used to determine doneness in a New York steak?
0 g- a9 N8 h; 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)! G8 [) ~9 l0 V
A: pressure touch. 压力触摸7 `: p6 J6 w& a1 B. e: q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. R5 f& @$ ?: O3 S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# Y* A1 v. }$ d; g- w
A: acid  食用酸& i6 {$ Q( u* r) I
3.Vegetables are major sources of which of the following nutrients?/ P, p$ J, n7 W# T) V$ y! u
蔬菜中包含的主要营养有哪些
- q! }$ o: c& {+ f  ~+ Y: sA:vitamins and minerals. 维生素和矿物质。: R& C6 L# ~% A9 x! y1 J
4.Cauliflower is commonly served with
8 L+ i* g; H$ n  v* Z花椰菜(菜花)最常见和那种酱汁搭配) P. b3 p& [. R6 _# [
A:Mornay sauce. 奶油蛋黄沙司
$ v  [% E0 n, S. X1 g4 i" y5.Which combinations of products are found in pie dough?- ^5 ~, }( I- |$ y. m! w' x% J5 t( K" 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??)/ v4 B) Y: M8 N+ @$ d
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" X: X1 I; v/ |1 M" d6The French term for mussels is 法国语青口(海红)叫什么
; B! B: o* M# \1 R3 z0 e8 D+ Y  vA:moules.法语青口,海红
1 Z, Z2 ]6 |) h8 D1 M' {7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) v5 F$ {; n2 z9 S* I4 l7 xA:faintly fishy. 稍微有点似鱼味& d$ M) u2 ^6 J/ {7 @& G
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  }9 d/ F8 n0 Y9 }/ }# VA:2 days. 2天; F1 W9 a+ A1 p; ?3 W5 q
9.What are the principle ingredients in ratatouille? - S5 F2 c- v' x4 m/ J
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) R! k" ^% H5 \& N) i. dA:Zucchini, eggplant, green peppers, onions and tomatoes
* R9 F2 l" n/ ^2 z! w' @1 M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ F6 N  d6 p( w5 z% h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. o# }3 \+ ]5 G
A:cook food in quantities that will be used up within 20 to 30 minutes./ @9 V5 l9 c2 @' t& w
大批量烹煮食物要在20到30分钟内
/ K6 e# R, e8 g; n* ]11.What person has the authority to issue a Health Permit?  F( k1 P1 z: S3 n
谁有资格颁发健康证(卫生证)。/ t; E" u0 l8 F: v) G% E& V
A:Medical Health Officer.
( E5 l6 W! p! m- a医疗卫生官员。
( ~) }4 u! q) h; I+ O( K0 g12.For what period of time is the health permit valid?
1 {8 T5 c$ p; }5 Z6 I& h9 h健康证的有效时间是多久?% c7 {# o# Y  M' |. r$ n. x
A:12 months.12个月. r& s* v  X. S2 _. |' Y- a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; t, [; v, d! O* e% ?! f在食物和饮料准备区,通风系统换气的标准时什么
' w1 g1 T( P1 Y5 cA:08 times each hour. 每小时8次
$ G! x  i0 K- s14。The minimum temperature for manual dishwashing in the wash sink is
% T0 J; v, X- A手工洗碗,洗碗池的水温最低多少度?+ t( ~7 _. {' `- Y3 n- N3 F! F
A:110 degrees F (43 degrees C). 43度
$ f5 E+ a9 c& \. L5 M. L7 C! H1 q15。The final rinse temperature on a mechanical dishwasher must be a minimum of:9 h0 e* D7 @7 }2 o4 P* C$ \
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 _. y& |. s8 eA:180 degrees F (82 degrees C).  82度; n0 s8 r+ h+ a) J! F- E6 p( \
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ u; J( N- a$ P用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' b$ q* {. P9 w! b, nA:en papillote.  法语自己理解
5 t1 \2 k* j4 u" h, R17。Wing or Club is considered a3 x1 w& E% ~* _, @: C
翼和CLUB 被看做是一种...
( J* ]" b0 c# U  H* {$ eA:Bone- In Cut     带骨切
7 Q" @( @" A# N" h+ D# V8 l18。New York is considered a   纽约牛扒被看做是一种1 t: @3 `2 A2 K2 {. C3 V' j* c
A:Boneless Cut     无骨切
; z7 g2 [5 r& T% |# W0 f7 B19.In general, a court bouillon for freshwater fish will contain
/ H$ l& i: }6 a# O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
% m  T8 ^+ I' I" K3 y: FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 H0 H% o# V2 J2 z4 x$ }, o* U' ~
和做海水鱼同样数量的调味料和香料! g$ X+ O) R7 v7 r( p% F: F
20.Anise is very similar in flavor and appearance to
0 T( L0 v* k4 B8 H) W" W" [9 `八角和下面的那种原料有相同的味道
* ?1 j5 C. Q; T5 R2 z2 o* t9 i7 }: pA:fennel  茴香
5 }. C9 v3 E/ m0 {' d0 `" D21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 c2 P+ w( \! R' N, m下面那种原料更像大葱且有平面的叶子# c5 c& w$ `* [5 Q, m9 X9 u) a. `
A LEEKS  似蒜葱 (这边人叫京葱)
1 |/ r3 H4 f* _! e. ~  R22.Which of the following cutting shapes refers to a small dice2 w% h; G( f. k: \, a9 g
下面那种刀切形状指的是很小的粒(末)  J+ b0 p) H4 |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! J" c" A- K0 ~) t! G+ w) Y# X
23.Oil is added to the water for boiling pasta in order to
; y" \) l5 \' f( O向煮沸的pasta (意大利空心粉 )中加油是为了- z- u. s) \, X
A:prevent the pasta from sticking and to minimize foaming action.
0 n( S2 \& L  j( E) C7 f( h防止面条黏合并降低发泡。
: _: G4 Z+ [1 G6 M* L( e/ z24.Which pasta dish features pine nuts and basil?7 a- L2 D# W$ s4 \0 |# y/ A2 G4 X
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
% F' U" M" d+ h7 ~) ?A:Pesto.一种绿色的意大利面酱
, X8 V9 n& C& U9 W9 Nhttp://www.tianya.cn/techforum/content/96/563836.shtml/ D7 b( P$ t! Y' E' R

8 i1 ~! V" Z3 ]7 n# x' _25.Which of the following is a spring vegetable similar to spinach?
) B" ^9 s- k1 K下列哪项是一个春天的蔬菜类似于菠菜?
  e* \: I( ^* y" r* nA:Sorrel. 酢浆草。" _) b! V/ \- g6 z+ y3 @
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:
, g. L6 L, }7 z" O哪位厨师最早带来高水准浮夸的美食
/ ?) V1 t7 i6 \AAntonin Carême 人名 安东尼·卡罗美
: b1 \4 l) u( c' Y9 U( q! G" k) M' y8 h) F( K* w9 H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ W+ U- [- s( }2 C9 y( \. g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 R0 R  G6 _7 ?- M0 T
A:Cast-iron stoves         壁炉+ t4 a; Q+ z5 }7 ]$ l5 T8 I
http://www.usstove.com/products.php?id=67 g* h0 u; ^- W; _& S& |
: ]3 s' Z3 N1 o- m
28.The French term used to describe the roundsman, or swing cook, is:# r* J  q7 n9 k2 h
法国术语,用来描述roundsman,或摇摆厨师是:
. S+ {( e. ?- B  rA:Tournant   图尔南) Q2 ~5 r# R. k5 [) r2 _
2 S. `. r7 @( z
29.Another term for the wine steward is:
* U3 G& [; O" O- x6 \; O2 ~葡萄酒侍酒师的另一个术语是:
% N! U/ ]' H* W2 xA: Sommelier 侍酒师% ^( X  A0 |/ J  a' Q
! ?! X- K% \- H& \  N
30.Molds, yeasts and fungi are examples of a:
  P3 R7 s/ ?# Z* `" `6 i霉菌,酵母菌和真菌是一个神马例子
3 e2 e2 I& V! v3 {; q2 `9 ]% cA:Biological hazard 生物危害
/ Q3 ]1 ]! t$ _1 N; j; ], T7 h1 c' n0 Y7 [" @$ v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( J! r: ]& p# r# m. w2 p. b  x
根据加拿大食品检验局,食品的危险温度区在多少之间:
% g! a, @" ~/ T; fA:40° and 140°F (4–60°C)     4-60度3 A! M1 Y6 m) x$ q2 G" o5 A
: X0 D5 X" T2 a4 |1 H5 y# k
32.All bacteria need the following for survival:: J/ D2 S& v% a0 z7 ~& y: z
所有细菌生存需要以下哪些内容:$ x- u: I/ L, X8 f% }
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ P/ K, L7 S6 r5 X8 F) k/ l
2 s$ M; U: }; C- _  {3 L5 u
33.Which of the following correctly represent critical control points in a HACCP system?
0 X) T3 ?5 w  W3 ?* A5 C0 e' @( ?! _$ O以下哪项正确表示了HACCP体系的关键控制点?& V% E: Z' j" b. b9 u: i* o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Z2 e' X' C3 G3 b7 R食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 m* j# Z4 ~1 s% o# l- e4 u8 {0 _* O0 M, S: \" t
34.Which of the following is not an example of a carbohydrate?
2 `+ ~: n3 \2 x/ T/ v" Y  U- y( o下列哪一个不是碳水化合物的例子?: A' E# B' f. B2 t1 v! y1 z+ @' E
A:Essential nutrients 必需的营养物质
! K9 e0 W: q  a- X$ d
# w. K( w- _" `; }: k4 \* _$ Y35.The process by which a liquid fat is made solid is called:
2 ]- i/ `/ L* R/ x% |3 t  }液体脂肪做成固体这个过程叫什么2 p0 G- h$ Y+ V/ \* u1 L
A:Hydrogenation  氢化
7 V4 f$ d3 \# f7 R; Z' B' C. y% c% E# U7 B- m% P' Y+ K. |
36.Which of the following is not an example of a fat substitute?% A- C+ S, W6 d& x3 B
下列哪项不是脂肪替代品的一个例子, T$ E( u2 q6 l9 p
A:Acesulfame K  安赛蜜K表  c- v! L) a5 ]6 Z7 B

1 Q' G/ X9 \) S37.Health Canada requires that a product labelled "fat free" contain:
8 z1 c8 T& o( Q# d) m$ ]- D加拿大卫生部要求的产品标有“不含脂肪“包括:1 ^5 y8 j! N! m/ _  X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! Z) @4 q. m, K3 |& q
' h, j8 A8 P) g9 ~! Y* w38.Which of the following is not a problem associated with converting recipes?3 K# c6 H' u  _  f/ m4 u
下列哪项是不相关联的转换配方问题?
( b# b$ ~( q2 c" F% VA:Unit cost 单位成本
+ p6 d' D! x/ r; a9 K6 N& q* F6 N7 c5 Z6 ^: N
39.The condition or cost of an item as it is purchased from the supplier is called:
: \* g2 q- g" d3 b# L. W从供应商采购的物品的品质或成本叫什么
& u+ O) c" p" d7 ?* nA:As-purchased cost 购买的费用
# O9 s+ j* |: h4 s% r- A3 E5 b* m
+ z6 M0 n5 `* P- i  m! `5 S& ]+ C40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ z4 O( E$ f/ `; T- k在新货到来之前用于日常所求的必要库存量叫什么
, h* K2 X$ b. S+ C  B$ o' ~8 G. W" ZA:Parstock 基本日常最低库存% K9 K9 J; X' K% t% r0 G

- W! R4 K% S  C  c1 `2 w7 q41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 r: S$ {3 }3 ]1 V0 O下面那个缩写是用来表明正常库存流程?/ L' @5 m# K3 B0 o, [
A:FIFO=FIRST IN FIRST OUT 先进先出' |4 B% Q+ K1 \% |' n0 l0 h4 w
2 H* ]. ~  Z9 H
42.Which of the following knives is used to turn vegetables?; f$ \3 h) b" L! q4 W% ~
下面的那把刀是用来打开蔬菜吗?" K/ v- v8 o) T" R
A:Bird's beak knife   鸟嘴刀  o% E! l; j5 W  Y- d: r( M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 J2 F. s! f, C7 v, n1 q
6 F. ?; f& @& Z; @* {* P
43.What is an instant-read thermometer best used for?1 T" H' g5 a) b, E# F
即时读温度计最好用于那方面?
6 R$ Z7 ^5 _: j7 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
; ~/ A$ r8 N% U' A5 s
4 c1 S! c. i1 r7 V4 O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) Z% D! F' @, R- X
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 B( ~& b) C5 b9 r9 ?4 Q7 l3 O
A:Cast iron 铸铁
/ V" O9 d( p  I& @5 o2 `9 d3 [! `
  ~7 I; i4 w1 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: q$ y; Y$ v/ X" O5 k5 ^3 V0 }哪件装备下面有一个可移动的碗和一个S形叶片?2 V; L% M% a- ^
A:Food processor 食品加工机
( `' G% V$ H7 Phttp://www.google.com.hk/search? ... iw=1263&bih=572% @; ~7 Y! F- k$ w

+ c4 I! X9 `2 L$ p% O  K46.Which of the following is not a rule for knife safety?
. C- k* H& ]: k" D. l+ L/ \下列哪项不是用刀的安全规则?+ ~  n1 I  c: h; }! r/ I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 a. M- j1 i0 ~2 f' j1 W1 x  i
# s! q: S( Y3 }! K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! Q0 K: |! @4 h' K0 o# V$ E9 ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 s( H2 F$ j, D  P8 g! Z/ D
A:RondellES 7 _" q& F3 P$ M* m6 F
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 y1 j; x) y8 e" o! m7 Q
& M6 x8 _, m# X' G3 y- E6 ?, M
48.Which of the following is a diced cut used to garnish soups?
% g" X( j7 x; g7 ]下列哪项是切成小方块用于汤的装饰?" d# A' j! |2 T2 i3 `  X9 b
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( [. T6 Q( A! s2 P* i+ `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ P# C2 _0 I+ t7 o& G% i
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!!——
! l' ?9 F. ~- y9 d& tA:Gaufrette
6 i7 l# P4 e% Q  nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 L% b( l" U& t/ p: ]4 |; F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 C$ }9 n' Q0 S7 A1 Z3 y; T3 d$ g% p) uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ T, \; X1 U6 U( n( y& D/ z

8 z) Z1 B+ x; Q# b: t1 T' a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) N7 V4 ]8 C; G, l/ k' [4 r2 B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)
1 T/ h6 c  v* o/ {) c3 t$ s0 KA:Cilantro 胡荽叶 香菜% ~' |$ o9 j+ k) q7 J( n
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ m6 U1 G; a$ r
+ t- J0 l- v+ O$ C+ J% {  n; \60.Allspice is made from:# _5 D  u. p  H; r* b
多香果,  多香果香料是什么# K: f! I/ D( _3 h" P# x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- ~, |) }, k- E: H
A:A dried berry 干浆果# n. d9 G2 h. B- g* p3 B

% [# ]) [' [" R9 N0 o1 {' v( z61.Which of the following are used to make a sachet d'épices?
$ v  {1 j5 G4 ?下列哪些是用来做香包德épices?
) L. p, d  K1 q& p( Q5 O8 Dhttp://www.sachetcatering.com/
9 V% e" t, @1 t' V+ rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" r/ a/ t8 s8 l  {8 j

) Q3 }7 }$ w. \. K0 z( w62.Which of the following condiments are not soy based?
1 r, f1 P- @6 K) V) R) X下列哪项不是酱油调味品的?
" `5 ^0 P6 z4 L. m' qA:Wasabi 日本辣根
' O6 B# D  b9 S$ }, V" s  O/ J; T& d( @9 D
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
, {9 _& c0 S% Q& g& w1 T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:/ a/ D/ V* v, O, t& h: @
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 q5 [% O, O. _/ C
下列哪个步骤是不是正确的蛋清搅打程序?
( |+ p2 E- g5 I" iA:Allow to rest before use. 允许休息后方可使用。
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- O0 c5 e4 d0 P4 Z+ w* p, I5 u8 @65.The weight of a large egg is between:一个大鸡蛋重量介于:5 C$ c. P( r& ~& J
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 ?/ x: k% T% F4 W6 d1 s8 Z
炼乳是一种浓缩牛奶 是去除什么做的
3 q/ P1 j6 r4 OA: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:
( j; Y( X6 M, ?一种烹饪方法,通过转移液体或气体是:5 F6 ?( G, K7 B8 h6 s
A:Convection 对流
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2 I, O7 D; D. z: @  X68.The cooking of starches is known as  烹调的淀粉被称为
. `: Q- ?; M# R" w1 Y" [! UA:Gelatinization 糊化
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7 [. x5 h$ S8 ^! y. I2 @" b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ D  }2 u6 ^+ n0 E5 d7 `
A:Braising 烤- @7 ?' @) r2 S( i( g3 y& W8 q

3 }3 Q) y4 x3 l70.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:
. l9 ~; }4 \! AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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2 ~3 T7 [( C; f/ W7 w5 e3 X71.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
  }- E1 O! j5 X$ t# W* N- V  OA:Fumet 原汁
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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' W5 g, _/ q. S* y" M1 g
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?7 K% j6 S! V0 r+ Y$ ^
下列哪一项不是用于制造高汤(低汤)的原则?
+ [  r4 n! b+ d8 \+ G8 Y4 P% _7 GA:Start the stock in hot water.开始在热水中操作
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, K; w. L8 T( W2 S0 E# r& \4 d74.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
8 `4 E8 c% _, q9 DA:Remouillage 法语熬汤
7 m- y, _6 g" qhttp://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
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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