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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。
" H- D/ n  V% o7 N- h$ p* C* y* S
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。
  f4 I' L, Q/ K) f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
  ~: Z0 \- i! F! j, q1.Which of the following methods should be used to determine doneness in a New York steak?# _% J/ m9 b" G$ @, |
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)' I) d" u) q& X4 t
A: pressure touch. 压力触摸4 U- {5 G* k5 j! N% U4 X! t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ \! t# x4 G% ]! k% 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
3 D/ q# T0 |! O4 z% \A: acid  食用酸
, ?7 S. W0 Q  `1 Q3.Vegetables are major sources of which of the following nutrients?( V# G8 u" |  \
蔬菜中包含的主要营养有哪些! @$ m" g3 i" c
A:vitamins and minerals. 维生素和矿物质。
+ N+ Q; B: P4 k, s4 q! Q4.Cauliflower is commonly served with
+ Z+ }2 b7 E% A花椰菜(菜花)最常见和那种酱汁搭配3 V0 {9 ~0 [6 [  [/ G! p! U5 f( a
A:Mornay sauce. 奶油蛋黄沙司1 ]: m. W% U, U2 @# M4 I7 ?
5.Which combinations of products are found in pie dough?
$ a. d( p6 Q- q7 s- l下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
3 ~8 Q: g1 I8 C$ m8 GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 f! x6 n# g& v3 I1 P: T6The French term for mussels is 法国语青口(海红)叫什么
: p" `3 [2 h6 fA:moules.法语青口,海红
# e& e+ H, ~! F" C4 B% L! y) d7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. m7 X/ O/ [' f. F/ ?6 P
A:faintly fishy. 稍微有点似鱼味
5 F* L4 b1 n2 K6 @) D8 H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 Y6 H2 r6 z7 e' n/ N- B* b
A:2 days. 2天
$ \& r7 D5 W7 Q) `: h* w) @9.What are the principle ingredients in ratatouille?
/ h6 E7 e, z, f; p! k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) ~; D  a" `& Q" G9 m- L2 }0 X$ N
A:Zucchini, eggplant, green peppers, onions and tomatoes+ H8 J) `9 A: M! o7 x
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# w- a8 d7 V- c6 R+ Z; s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! r" X3 A* S2 Z& G2 x
A:cook food in quantities that will be used up within 20 to 30 minutes.* N+ [. S4 F* _* H
大批量烹煮食物要在20到30分钟内: @  u' S6 Z/ L. z7 j& T
11.What person has the authority to issue a Health Permit?. ]6 d, u" s- x3 m) n- W  v
谁有资格颁发健康证(卫生证)。
6 U7 a  `% X0 g5 C6 T5 aA:Medical Health Officer.& m+ }$ R# r" ?4 C$ ]; P4 f
医疗卫生官员。4 C# k  G2 b. d
12.For what period of time is the health permit valid?0 w7 R, }4 ~4 n* Y! H; u
健康证的有效时间是多久?* j, F0 W8 h9 `* D2 ~
A:12 months.12个月3 ~/ P3 B% b& n; b6 |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air- b! w- V& D, i
在食物和饮料准备区,通风系统换气的标准时什么
& F) S- B" }% [* E' `) d* O8 _A:08 times each hour. 每小时8次
7 w$ p% y  Q; K' D* F1 c14。The minimum temperature for manual dishwashing in the wash sink is% F# C; h/ G8 J* I. b
手工洗碗,洗碗池的水温最低多少度?
# G5 W4 O, i% Q/ u. vA:110 degrees F (43 degrees C). 43度
, g- v+ q. d8 c1 [" R& l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ a  P: J9 c) f  [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. z5 {# j$ C; j7 jA:180 degrees F (82 degrees C).  82度3 {0 e; n  m. j& r& [1 K$ s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 [$ ~$ v, g1 m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% K* m, G5 F  n( c7 R
A:en papillote.  法语自己理解4 A2 X1 c/ f4 Q2 f  S+ t; S/ e' |% R! v
17。Wing or Club is considered a6 G- h& p+ A" _" t" R
翼和CLUB 被看做是一种...& O8 t0 T8 N% T0 u! W8 g9 Z3 q3 K
A:Bone- In Cut     带骨切
7 s+ {( H; h) K% x+ V/ X18。New York is considered a   纽约牛扒被看做是一种
* F( m# Z( }, I3 UA:Boneless Cut     无骨切" ^$ Y  ?( s. g" c
19.In general, a court bouillon for freshwater fish will contain* A  Y0 w; O9 C' S
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" z1 L5 ^0 s1 C& A  n/ J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish." Y7 B3 J. h0 a1 t+ y$ q$ H4 V
和做海水鱼同样数量的调味料和香料* e1 ], p/ _5 f5 ^, ?; f8 B
20.Anise is very similar in flavor and appearance to/ A# T- V. Q7 E1 b. B: b" b9 Z
八角和下面的那种原料有相同的味道* p, r' t2 M. X
A:fennel  茴香0 n4 q& ]; O! ]9 o/ s# E
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! F4 U4 l& i! N: G! X
下面那种原料更像大葱且有平面的叶子4 P2 q5 ~4 K' j
A LEEKS  似蒜葱 (这边人叫京葱)8 X6 @8 F* w+ }, t8 h
22.Which of the following cutting shapes refers to a small dice
: ]* M" I) T* J下面那种刀切形状指的是很小的粒(末), T1 H/ E, O) y; P- M1 W4 [% y" L
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。4 ^: K: E& X5 |# y
23.Oil is added to the water for boiling pasta in order to2 l$ l2 x  M& F: x- ~
向煮沸的pasta (意大利空心粉 )中加油是为了
0 e! g, ~3 m1 }3 E# bA:prevent the pasta from sticking and to minimize foaming action.
' d! _- z7 r* w5 P- N防止面条黏合并降低发泡。& K- ^% C2 l! _# f% ]
24.Which pasta dish features pine nuts and basil?# |6 D. q  m+ B# w% |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% P5 T* P! V' R
A:Pesto.一种绿色的意大利面酱
+ L0 U. E, d" C2 S; Q4 ?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?3 n, ~& R2 O0 [- T4 i
下列哪项是一个春天的蔬菜类似于菠菜?! ?6 z1 x) z! l
A:Sorrel. 酢浆草。
2 D6 B, X5 Z2 O; S# h) {! j% x. Thttp://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
大型搬家
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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:
; S( P3 m* D9 A+ g) b1 ]哪位厨师最早带来高水准浮夸的美食& d3 u/ S4 j: m  N/ H; r+ r) K
AAntonin Carême 人名 安东尼·卡罗美( _. u5 K1 Q$ U6 ~

1 Q  |+ f* o% L  J1 {* L; [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& P) ~3 H& S: 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 。
; o* c( T5 C1 t! f4 s9 B% c  j2 ZA:Cast-iron stoves         壁炉  K8 Z- M# l% s4 O2 t
http://www.usstove.com/products.php?id=6+ U7 p  j# U) B! n" w

& q: u; a$ n7 T# ~28.The French term used to describe the roundsman, or swing cook, is:
4 b  r, g$ O2 w  M1 C+ L! K法国术语,用来描述roundsman,或摇摆厨师是:
0 H( B9 \" M! f( c* J/ ~A:Tournant   图尔南
) y" y/ q$ m5 U4 a& j+ J+ H, c1 E' i0 _0 L, I
29.Another term for the wine steward is:
# a3 z+ j+ |( b3 E葡萄酒侍酒师的另一个术语是:# X' d! n$ s0 Q- L+ q. E& l$ g
A: Sommelier 侍酒师
3 [4 B4 R) d/ X; Q3 k
/ S0 z' r5 X* o  \30.Molds, yeasts and fungi are examples of a:+ C/ P( d4 q/ t) R' G: Z
霉菌,酵母菌和真菌是一个神马例子$ t& o5 J( z% c$ A9 X
A:Biological hazard 生物危害* \8 [0 d5 r5 Z5 K4 i/ [% e

* P- e7 @/ v: F, ]2 k0 K! _1 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' Q+ D7 D8 W7 [2 n根据加拿大食品检验局,食品的危险温度区在多少之间:* D/ y" r" j' k( a, F. ~8 w
A:40° and 140°F (4–60°C)     4-60度
4 C* a: v( E' p0 k6 H) |( l- O1 M& U) ^9 m
32.All bacteria need the following for survival:2 [4 Y" u, b' Q) o
所有细菌生存需要以下哪些内容:3 W' k$ A; B% {1 r) O' T* [
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  {2 x& v, N* i0 a. \3 S! Z) z
! b2 O# s8 ?( b/ ^/ x33.Which of the following correctly represent critical control points in a HACCP system?
8 J6 Y1 i4 `9 U/ r- o9 {8 y7 q以下哪项正确表示了HACCP体系的关键控制点?+ q) a9 d9 r7 L, v: C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- j$ f4 d  e& k2 Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热# K; p4 b, n% p; z8 b

( w, b' T/ w: c: p& j' K34.Which of the following is not an example of a carbohydrate?" }  g9 J5 k. I3 h
下列哪一个不是碳水化合物的例子?; @4 O) f! e! v1 K  c3 i
A:Essential nutrients 必需的营养物质/ I: D# V+ Y0 S" Q8 o3 s! z

# B- q6 s4 Y0 s2 f35.The process by which a liquid fat is made solid is called:, ?/ }0 y" ^# F7 D. O7 }) }
液体脂肪做成固体这个过程叫什么
! Q7 ]- t' h/ UA:Hydrogenation  氢化$ t* r: X5 ]" u, z& ~0 u

9 V" M1 }% D3 r36.Which of the following is not an example of a fat substitute?' j' @; d7 f  q; Z1 y0 l  t& h
下列哪项不是脂肪替代品的一个例子
; ~& N( f" R9 e# T* WA:Acesulfame K  安赛蜜K表
6 h# u) C* F5 J6 r
2 o5 v" l2 T: A37.Health Canada requires that a product labelled "fat free" contain:7 u% w5 V- e& C+ ]9 n; W0 {& Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
( d. O  c4 V. s" }; f* N. k& a5 tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& J' O  T3 o# ?( p( X9 ]5 L' M

) k: N0 I  P2 d4 n8 f38.Which of the following is not a problem associated with converting recipes?/ N5 v4 f0 `5 ^$ S
下列哪项是不相关联的转换配方问题?& K, y8 H2 G5 [- [% j8 M
A:Unit cost 单位成本1 H, b( s) W; F1 q4 h. o, M

3 p7 _/ {5 s- t% S39.The condition or cost of an item as it is purchased from the supplier is called:9 N" v! ?; b. P
从供应商采购的物品的品质或成本叫什么
9 j& J6 G' i" L* ]4 f  J4 ?A:As-purchased cost 购买的费用
$ v+ d& o) [. M; {; Y( r: P" J" K, k( n4 W3 r  u. L; m
40.The amount of stock necessary to cover operating needs between deliveries is known as:( a$ j( ~" K7 D
在新货到来之前用于日常所求的必要库存量叫什么$ Y( M) {8 L  D  o% B8 T0 e" x
A:Parstock 基本日常最低库存
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1 w8 k* R0 l, z- u2 Y! j41.Which of the following abbreviations is used to describe the proper rotation of stock?
" t2 m/ ^3 }/ ~& k/ \8 G下面那个缩写是用来表明正常库存流程?
6 z7 Y4 U% o! ?  N) FA:FIFO=FIRST IN FIRST OUT 先进先出
3 f% }. k( ~3 `
% l7 r1 \; N9 @4 L1 k  P42.Which of the following knives is used to turn vegetables?
7 q. T- Y8 q0 R$ L' _下面的那把刀是用来打开蔬菜吗?& D9 H/ h/ j; y) w, k% P
A:Bird's beak knife   鸟嘴刀
8 E2 K( y/ g6 @% X5 C; Y4 uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 e3 v0 @! z% Z8 Y" W. s! d9 J* K

, B! L0 X* Z! a6 l* i: C43.What is an instant-read thermometer best used for?
& N, ^! Q$ l+ y; \" u8 }5 S+ T即时读温度计最好用于那方面?
. A6 G9 |% H( S, g9 z$ Z( D2 pA:Checking the internal temperature of a roast 检查被考物品的内部温度' m9 h( @# C( d; @
2 r8 \& y. r# h0 p7 c& ?5 S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% F8 N* h/ {7 H& g
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 O% ]) ]$ z. M0 S
A:Cast iron 铸铁; H/ `& p: z' Z3 v$ k6 V* @

2 f+ O  ?4 a4 J  W! {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ N0 e) r! K* q9 i哪件装备下面有一个可移动的碗和一个S形叶片?
  L* ]9 @8 V4 m3 T" _A:Food processor 食品加工机
  I( M) v- n; ~& u! W( w& w7 xhttp://www.google.com.hk/search? ... iw=1263&bih=572+ c! b7 ~6 ^& Y: C) r$ |# R

  ?3 X( a% q  M46.Which of the following is not a rule for knife safety?
( J. k) m! y$ i5 v7 I# y下列哪项不是用刀的安全规则?
* I; D, z4 R( _  D. VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# S0 v! x- D, t, c3 U5 m7 B4 ?2 w& X' r
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" j! U/ a8 u5 V7 D3 j8 Q6 k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, b1 c0 q, R# a6 X$ EA:RondellES " G4 a8 r3 I8 g1 E2 {; e
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. p" b7 v* w+ J3 r8 U0 J
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48.Which of the following is a diced cut used to garnish soups?
, U, z1 n! y8 r" |  a5 j下列哪项是切成小方块用于汤的装饰?
7 W/ k( `3 I; aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- P/ D0 x6 f" z1 x2 g. h" D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 J3 x# ~2 E: n4 x& @
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!!——! P- D* \$ d+ p! t2 U7 r3 p7 T
A:Gaufrette ( l9 N+ g0 \$ B0 n3 h' A8 p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 r) n1 E1 I8 I; g4 \: {1 W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" E7 W) Y$ y; s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( r5 ~& l, h/ f7 n( \6 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& l0 f6 }% r+ I( K2 P. _2 f: c1 s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)
, R0 n- n" U# ?/ I/ X) V# UA:Cilantro 胡荽叶 香菜
* @! C" S6 q7 A: s- j( K: ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, k- W1 ^6 b" A: C7 S( N+ c2 S

6 M) i9 z! e, A1 g60.Allspice is made from:
& r( F9 B: W  H1 S 多香果,  多香果香料是什么
/ v+ B0 c: v9 b7 o8 H* Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 Q  W2 i& M3 e2 [0 AA:A dried berry 干浆果2 A! k  d5 `& ?  Z: Y2 J4 j

( N& Y' X" d+ W+ e* _61.Which of the following are used to make a sachet d'épices?
+ L- A) f6 }; X下列哪些是用来做香包德épices?
% M* A" |1 i- \. v: k+ Y3 Dhttp://www.sachetcatering.com// H* r/ E' {2 d8 j/ g  H  j5 x5 g# [
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 L2 u7 F& t$ ]; g62.Which of the following condiments are not soy based?. a& L, {/ }# t
下列哪项不是酱油调味品的?2 B8 M6 f/ _/ j0 M  c4 _$ E7 H9 \
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) V2 c$ @. P6 r; Y! v/ L
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:
& j2 n  Y# t7 _A:Pasteurization  巴氏杀菌
) o9 R+ t; ]) V& r, O1 L- l: ^! x- G) A  W& C& R
64.Which of the following steps is not the correct procedure for whipping egg whites?8 G& M) j$ C: F
下列哪个步骤是不是正确的蛋清搅打程序?
  s7 z7 ~$ @$ B, ]" h3 Y- \A:Allow to rest before use. 允许休息后方可使用。
* f8 A9 B9 _, [( \$ O& Z  |
) |- _, f, o% ]. {65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 g  h" t  ~$ _4 E. IA:56g and 63g 56克和63克& |" Q6 x) o; B# T6 M, w5 X9 v

( v4 R) ]3 j# |3 C0 m9 p66.Evaporated milk is a concentrated milk that is produced by removing
% j' o+ W& r, M6 L6 f) }4 w! r0 k+ u炼乳是一种浓缩牛奶 是去除什么做的
: c/ K1 J0 v  tA:60% of the water 60%的水
6 E( W' x- ]! E; R9 d% m, E' n+ A
67.A method of cooking that transfers heat through a liquid or gas is:
# a5 v& H. M, i7 \8 |( z一种烹饪方法,通过转移液体或气体是:- g3 z" O" F; g
A:Convection 对流. E* g6 y6 b/ C# J
8 e7 w3 O4 r: V% S1 s; V8 B1 z
68.The cooking of starches is known as  烹调的淀粉被称为
& A5 w8 R" U/ L; c! ?A:Gelatinization 糊化
+ K6 c2 g; ?" c' V: V" t
: S6 L+ ^: r" r9 X* m- f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* p/ s, A5 n8 W4 y8 c0 k% }A:Braising 烤
+ E% ?8 w) U8 k$ j9 s2 w9 W  g8 D, W  j" {8 l. {- I2 B$ q
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:
0 a4 O+ |5 N+ i; }5 K- @, Y! DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" c" E: e3 ~" K) ]6 k
8 @- |/ l! c% U4 e71.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: \$ i( R$ k, s  R$ @- e$ \
A:Fumet 原汁
% ]7 h# O; g3 E4 S3 N) i/ ?
! @# E$ {) P' _# d72.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, ]3 ]6 z0 i+ A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( [  _) M$ `0 o( D5 X/ l' t  K5 K
6 I+ @- {  L. B
73.Which of the following is a principle not used in stock making?8 |9 p* D* ^0 A; h* G+ D) S, s6 [* e
下列哪一项不是用于制造高汤(低汤)的原则?+ J0 W7 c" H$ p% \3 d
A:Start the stock in hot water.开始在热水中操作( |! f& ^" F2 Z; X
$ z+ M; D8 q( B. H" Q7 p' x% [
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
3 x+ x3 v. }. \8 pA:Remouillage 法语熬汤' ?, H1 j  s, _* ^- r5 ^* s5 l
http://www.haibao.cn/blog/post/176242.htm
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加油!
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