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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。
" U$ }  y3 G' o1 w* U' E) w7 d) d
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。
6 y& T5 U3 a+ j# }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
鲜花(2) 鸡蛋(0)
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
! J6 T8 i( [) A* f% u0 L1.Which of the following methods should be used to determine doneness in a New York steak?0 L& J1 m' `4 |7 S: g- a3 {) R
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)  u- e) X9 }0 L, H$ c+ ]
A: pressure touch. 压力触摸% d. r. V" |! h3 h! X' `5 k4 }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid0 v% b3 V# ~+ q$ p. z
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) |: M: \- [. ?  h. c
A: acid  食用酸
3 W$ _( j, \/ ~3 |# u7 U# s3.Vegetables are major sources of which of the following nutrients?
% Q9 d* p) ^' N, D" s! p蔬菜中包含的主要营养有哪些2 M4 v% x7 D6 @' J
A:vitamins and minerals. 维生素和矿物质。
  t4 T5 m! ^  x3 G/ ~4.Cauliflower is commonly served with
, N" M/ [! n$ o$ v/ \3 \; b花椰菜(菜花)最常见和那种酱汁搭配  }- p! F6 Q4 k/ ]3 N
A:Mornay sauce. 奶油蛋黄沙司
9 X* G! b* ~4 m: a, b/ E8 K$ Y5.Which combinations of products are found in pie dough?0 w- U6 c/ O% y' C1 k8 u  w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" u7 a; ]8 I) XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 E6 ^  ]% i6 R  y3 K2 A) O6The French term for mussels is 法国语青口(海红)叫什么7 Y; [4 M2 |" E7 e* x
A:moules.法语青口,海红9 f5 S9 d. t3 u5 o/ Y
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; t# {# B+ b3 nA:faintly fishy. 稍微有点似鱼味
/ |; D0 f% D+ _( O! n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, G* n6 c4 H2 M, A; B* z! TA:2 days. 2天) Y& |# A! ?& j) ]
9.What are the principle ingredients in ratatouille? / r; }5 Z5 g& U1 Y% M
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 Z1 Y1 O4 z" o7 E7 s. e" y; ^
A:Zucchini, eggplant, green peppers, onions and tomatoes
( z/ D, I! r! S, _% d- g- H西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); v/ h6 I# c" {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( m# ~. j8 U& {# {A:cook food in quantities that will be used up within 20 to 30 minutes.
2 }. L$ _6 f' q4 r2 u. o大批量烹煮食物要在20到30分钟内3 R' y& J7 M/ z2 ~3 Z# D2 n
11.What person has the authority to issue a Health Permit?/ o5 N* S% P' z% z! R& R: I  m
谁有资格颁发健康证(卫生证)。! z6 O2 [) p5 q" b: @
A:Medical Health Officer.* n$ ?7 E5 s4 y( K3 `; D
医疗卫生官员。
9 R5 L- J3 w1 I12.For what period of time is the health permit valid?
6 B( x( [" I$ i: g2 E" ?健康证的有效时间是多久?8 f. ^3 e/ w* I! v+ N1 p
A:12 months.12个月
0 {- _  ]9 U7 I, e; j# a, w  t8 g13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) {4 O8 d# d7 E4 t在食物和饮料准备区,通风系统换气的标准时什么& M% }# x( o3 O$ B
A:08 times each hour. 每小时8次3 W8 v& Z3 U6 M7 F
14。The minimum temperature for manual dishwashing in the wash sink is, ?1 S% y- T2 ^, R( w- K2 \
手工洗碗,洗碗池的水温最低多少度?' x4 R, Q& x: \$ d9 H7 n
A:110 degrees F (43 degrees C). 43度
9 G1 r4 q2 Z; d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 _. s* }3 X' x$ ?/ Y6 C' l0 L1 ]7 c( V用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 l# }' H1 E( {' I4 A% VA:180 degrees F (82 degrees C).  82度- @2 d0 T: t, C7 I: E' ]( d* `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
1 A$ J: g, ^! W9 D7 t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ G$ E3 R- z1 ^7 U0 C/ \4 Q, K
A:en papillote.  法语自己理解! F2 X# a% h; A
17。Wing or Club is considered a9 X1 N$ ?8 D; z( `7 V# J
翼和CLUB 被看做是一种...
7 N) B$ e: L7 _) j' IA:Bone- In Cut     带骨切: M1 F7 c4 H* V+ R  E
18。New York is considered a   纽约牛扒被看做是一种+ @2 e4 U9 n% u( J, D
A:Boneless Cut     无骨切
1 b4 b) p1 N$ c1 s$ t19.In general, a court bouillon for freshwater fish will contain& v2 y3 j* ?; c
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; v4 g" l9 m4 y( w
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 c! E- f) F4 c; l" s9 A: ^
和做海水鱼同样数量的调味料和香料9 g5 [# v( i4 Y" O
20.Anise is very similar in flavor and appearance to
8 F' F' o' f: p八角和下面的那种原料有相同的味道
! m' x: Q! o: o( d( c  YA:fennel  茴香9 B' Z9 J) M' A5 ?1 Q, L( O( A
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ N+ `- U6 A* Y$ s2 {下面那种原料更像大葱且有平面的叶子: A; L, N  s) z# [3 `
A LEEKS  似蒜葱 (这边人叫京葱)5 b7 ?! R0 c' N! l. x- l  q1 o9 N
22.Which of the following cutting shapes refers to a small dice# e% l  Q4 A/ g9 R. ~  f
下面那种刀切形状指的是很小的粒(末)0 }. e5 `: ]; A; @' j
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( ?( V: ^. ?0 u7 B
23.Oil is added to the water for boiling pasta in order to$ v% M. D* X! z5 Z4 F3 w
向煮沸的pasta (意大利空心粉 )中加油是为了3 j4 S0 |) r' Z( U4 y9 G
A:prevent the pasta from sticking and to minimize foaming action.5 Q) L" {* N! D. O* T6 p
防止面条黏合并降低发泡。1 j1 G! p1 Q$ W  j& C* e) A
24.Which pasta dish features pine nuts and basil?; ?  d( I7 p6 V9 a6 [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ V- D- I" c, U" \5 H* I' c9 I
A:Pesto.一种绿色的意大利面酱 " e1 \( u& c( G6 I% B
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?7 v7 O- x1 n% ]6 R
下列哪项是一个春天的蔬菜类似于菠菜?4 g' Q# D1 O9 ~% m  R* k
A:Sorrel. 酢浆草。4 a- }( c1 T& q
http://www.google.com.hk/images? ... iw=1263&bih=572
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 楼主| 发表于 2011-4-16 19:54 | 显示全部楼层
题是自己翻译的 不对的地方请谅解
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 楼主| 发表于 2011-4-16 23:56 | 显示全部楼层
没送花的啊?
鲜花(33) 鸡蛋(0)
 楼主| 发表于 2011-4-16 23:57 | 显示全部楼层
老杨团队,追求完美;客户至上,服务到位!
26.The chef who is credited with bringing grande cuisine to the forefront is:2 M% E- i. @6 \& I2 O
哪位厨师最早带来高水准浮夸的美食
. Z9 I0 d3 T; Q% \) k; J2 Q$ ZAAntonin Carême 人名 安东尼·卡罗美
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3 J8 B8 d2 ^) l7 t* ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& L1 p' W9 \' `  v) @0 o# F- U! A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( S% a7 q  u5 q7 n3 q  k4 Z
A:Cast-iron stoves         壁炉7 D( g+ \& n5 d5 f
http://www.usstove.com/products.php?id=6( h6 Y0 R& i. h. H  U- e! r
5 p8 {+ c( @+ k+ H' G1 f
28.The French term used to describe the roundsman, or swing cook, is:( t7 N1 `; E+ O  B: ~5 B9 S% B
法国术语,用来描述roundsman,或摇摆厨师是:2 S% r! [& o5 m, R" N7 n2 C( B
A:Tournant   图尔南
9 g; }* C: Q( `. k  I) o- Y" x* `4 v. T
29.Another term for the wine steward is:- s+ ]4 @" T9 o% j+ D
葡萄酒侍酒师的另一个术语是:
  Q8 q& f6 _/ A: C9 qA: Sommelier 侍酒师
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3 j" q2 C. y$ d( j30.Molds, yeasts and fungi are examples of a:6 ~( y- I6 W, w+ B: {
霉菌,酵母菌和真菌是一个神马例子
* T. }+ m+ w8 w6 z7 |) ~, {A:Biological hazard 生物危害% T: p6 g, V# d

7 T( |! Z9 d+ c# @( {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( \" T5 h! A% e9 ?$ d
根据加拿大食品检验局,食品的危险温度区在多少之间:  t) M8 [! W+ p8 W
A:40° and 140°F (4–60°C)     4-60度" f' H7 I* R( _& d% @, v- O; E

' X% k; T. k& C+ O9 r32.All bacteria need the following for survival:% e0 \; A& g: a& w& H( P
所有细菌生存需要以下哪些内容:5 J: X- a- \5 k! T
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值* s% `8 ?/ |/ _) a* A9 t

# }6 e1 E7 s) c  I/ f9 s, r) l33.Which of the following correctly represent critical control points in a HACCP system?
! j* v; h: J7 ]: h- V, g以下哪项正确表示了HACCP体系的关键控制点?
3 Y7 ~' p9 b9 [; s5 o9 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- z; \5 G) w! o  b0 ]+ C, C1 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 f4 K! K& J% |
3 c) C0 c) C/ u/ H
34.Which of the following is not an example of a carbohydrate?
1 b/ N6 ~) }7 L% T& w1 i2 ]" L下列哪一个不是碳水化合物的例子?6 H7 |4 D  \; L: r
A:Essential nutrients 必需的营养物质9 i* g. X) H& j# j
7 k9 V! `3 o7 G  l$ s2 l- a
35.The process by which a liquid fat is made solid is called:
4 h1 p. L4 o  q6 V  w) B8 V3 Z  C液体脂肪做成固体这个过程叫什么
' n, X* E/ q; ]% p- |A:Hydrogenation  氢化9 L  k9 M* @+ c0 c. K, m  Z
4 D- {6 l; v8 m
36.Which of the following is not an example of a fat substitute?
5 ?5 k/ d( x. c* R5 a5 {$ m% L; N下列哪项不是脂肪替代品的一个例子! V5 i- o9 S6 |
A:Acesulfame K  安赛蜜K表
; E  y( f) @3 w
3 V' z# d' {/ \' {37.Health Canada requires that a product labelled "fat free" contain:* u, z  o1 l, ?9 U, J% _
加拿大卫生部要求的产品标有“不含脂肪“包括:
# ~6 l" A+ k+ K4 e. W( k) HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  u7 c; \6 Y" f" d4 [6 }) q# Q- s) s- f, q/ E; V* M
38.Which of the following is not a problem associated with converting recipes?9 d, M  H# l) B- D# u
下列哪项是不相关联的转换配方问题?9 I5 z, l$ S: l* j
A:Unit cost 单位成本
- l# [1 |  a# E0 z" [  L; g" Y, n! I9 P+ @: d. p: W
39.The condition or cost of an item as it is purchased from the supplier is called:* ]4 d. L( k% D! P( G* g
从供应商采购的物品的品质或成本叫什么
* [$ q% e- P. A4 X; W9 [& Y! ?6 jA:As-purchased cost 购买的费用' w, a8 Y8 c: H- e0 @

7 q0 s0 s: E5 |40.The amount of stock necessary to cover operating needs between deliveries is known as:+ R! j4 I. i- h
在新货到来之前用于日常所求的必要库存量叫什么( k0 L9 p  O# J/ U: j
A:Parstock 基本日常最低库存
! M2 ^& U: B: q& x4 V2 W: q$ x3 a0 O& a3 N
41.Which of the following abbreviations is used to describe the proper rotation of stock?
! y$ q, j$ H2 s8 }0 m+ G下面那个缩写是用来表明正常库存流程?
- r4 y1 m7 l1 O7 B2 lA:FIFO=FIRST IN FIRST OUT 先进先出
1 N+ n( O3 q0 U- J& u+ F1 x  v5 y9 U. x
, G7 \- [# j$ P4 @42.Which of the following knives is used to turn vegetables?* @; ]/ x, q# i4 J0 A( |  [
下面的那把刀是用来打开蔬菜吗?
; r% C9 O4 I9 e* a$ NA:Bird's beak knife   鸟嘴刀+ n& }/ |. G  T' `2 ^0 V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; T4 N/ f9 R* b, k7 ?4 R0 y+ }+ b' O( L9 r- @
43.What is an instant-read thermometer best used for?
, ]2 n  l% q3 H2 q! \即时读温度计最好用于那方面?
' p1 `7 a" h; q5 qA:Checking the internal temperature of a roast 检查被考物品的内部温度
$ ~6 E- I- q* Y$ Z3 C9 ^
8 X7 q0 ~  H+ W& O3 D( \: M44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 P+ s" Y+ y9 K下列哪些金属材料受热均匀,通常用在铁板而且非常重6 t, N# P2 T: H5 d' D/ F) T' v  `7 p
A:Cast iron 铸铁
6 ]& E) n  ?( j* b# d3 h' Z6 i5 T  l2 Y1 x  E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 W5 c) ?) ~& c9 _$ E
哪件装备下面有一个可移动的碗和一个S形叶片?
1 o5 @4 L8 @9 _A:Food processor 食品加工机
1 I1 y# Q5 Q4 `0 Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
" h. I) B* L1 T
/ b% e! @3 J9 \# E46.Which of the following is not a rule for knife safety?
: G4 _6 W. H1 _# F, h% m9 t" e6 R+ w下列哪项不是用刀的安全规则?
$ F. P4 e5 n  E% _# ?) y9 L/ [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  Y$ [6 I0 `9 f. R3 u3 V
* i9 G1 U* r# U6 N0 \' ?- y  ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ o. N& h0 K+ ~2 ~/ a1 i9 h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 T8 {+ S& K" N, m5 L% LA:RondellES / v6 _/ V. s) A, C/ N* z8 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: X% s" i7 D/ P8 {* e4 w3 @. \9 I4 H
48.Which of the following is a diced cut used to garnish soups?1 F# a" E2 ~& z* e% |/ F
下列哪项是切成小方块用于汤的装饰?
( B, W$ m7 D! u; D9 _& p& d& AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ q+ P' ]/ H1 b) u7 ?2 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# d6 H% r5 I7 d- A/ @
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!!——% W  p4 E, _9 F
A:Gaufrette
( c, g  S5 Y$ g3 m' P% O" Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& |0 v9 \6 l9 r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) V/ c+ [3 s4 [$ C* x# OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! D/ V, O4 `9 J/ U. q3 A) W) A. g, D
$ h5 `- h9 y# `( `5 h2 l- B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 E, M$ i; t: V7 Z7 r9 d2 k4 v
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)3 G/ V2 v/ S1 A% t9 ~. R6 g# p9 s
A:Cilantro 胡荽叶 香菜" B/ a( P/ \: S6 @/ o) D. t
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 c4 N3 d9 \7 L! S) W7 \' t4 f# k: s/ [+ ~ 多香果,  多香果香料是什么
3 b- D# g' b- {* O* q  |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) w. g+ m$ S+ [
A:A dried berry 干浆果
0 B! v# t/ q2 \' i2 b4 c7 o& \
9 a$ N  m  [$ u( Q( ]/ M61.Which of the following are used to make a sachet d'épices?
* o6 F9 Z8 K9 X5 D( ?1 r" ^: j下列哪些是用来做香包德épices?( v# e+ S- K5 l* `0 `7 y' _: _
http://www.sachetcatering.com/
, i; ~$ N" V2 tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
: E0 M2 w- a( \' N. m* P+ A  z! Z# F3 ]3 g/ G
62.Which of the following condiments are not soy based?
8 S; m" V0 x' Z6 ^7 W2 H/ I: n下列哪项不是酱油调味品的?
4 R" i- ?) Q  D6 s7 f" P7 XA:Wasabi 日本辣根
/ b9 e7 b* w3 Y9 d) b  z
' p/ H& r' `# o0 W0 \1 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" m! l; U% d1 h# G( z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:6 A/ |; H) t9 i. [2 P5 w0 y
A:Pasteurization  巴氏杀菌
; G- J5 N; ~, x1 I: c/ J  H% w0 ]6 m3 Z; a
64.Which of the following steps is not the correct procedure for whipping egg whites?( H0 n( X. D/ G) L" ^
下列哪个步骤是不是正确的蛋清搅打程序?
1 _, X6 i) _3 X2 j* x1 pA:Allow to rest before use. 允许休息后方可使用。
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. Z1 L! G# c$ I2 w6 Q. U2 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:
- S  c6 y" x* w2 B: |A:56g and 63g 56克和63克5 }. U0 V$ X* q( a% B' C
+ u' R. T. X- ]5 S7 z8 C
66.Evaporated milk is a concentrated milk that is produced by removing1 V6 w6 A# o7 i: C! k0 [
炼乳是一种浓缩牛奶 是去除什么做的
8 _7 Q: q% ~6 F  z7 U3 iA:60% of the water 60%的水
( d9 k0 [' V0 l9 H$ E8 |$ b/ v  H& z+ m" C+ X% ~
67.A method of cooking that transfers heat through a liquid or gas is:" I( f" y/ p5 D. i; j7 \3 k
一种烹饪方法,通过转移液体或气体是:
9 U! k; x& k- C( Y9 m3 FA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为6 @" V" A7 j- V4 c3 p
A:Gelatinization 糊化9 F- ]8 e. Y7 q3 W8 x8 B
: Z4 w* {! f/ R+ G
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
3 |; q" l/ p4 ?6 C2 G- }A:Braising 烤
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. E! a( p% @- b# O5 C70.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:: I3 u. Z4 R: B- m" y- [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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( s, A* f- n2 K9 q5 ?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
9 t1 @& Z) |( z& m* bA:Fumet 原汁0 c/ F) E( y# S: M5 S$ i6 a

% V, y6 g% V+ O' X9 i' U; g72.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
5 W3 F; c9 }3 M& N* t# j+ }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 s1 C- V/ @: a+ w( `, I3 s73.Which of the following is a principle not used in stock making?# c- H6 Y$ O$ h9 ?
下列哪一项不是用于制造高汤(低汤)的原则?
- U& j: e" n& i8 i! pA:Start the stock in hot water.开始在热水中操作# o8 j) U* Z, `8 J& Q
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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
0 t* g( g/ H) e1 D! J- hA:Remouillage 法语熬汤
: i, |2 u5 u) }4 y1 S1 ghttp://www.haibao.cn/blog/post/176242.htm
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