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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 G1 Y4 I& l6 Z" D0 m" ~

* K0 O/ H! s' W) ^' i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。! [; D0 S- Y! x' `5 w
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
/ {7 c8 h5 A) ]/ ?4 X% ?  b* ]/ s1.Which of the following methods should be used to determine doneness in a New York steak?. D9 n( V: x1 }- D5 {
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)! [) b7 O& H* ]
A: pressure touch. 压力触摸
& f' `" ]) }' ?' ~2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: T6 B8 t/ E' o% e$ B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- F& G' `( j( n, U- Z0 q( a
A: acid  食用酸
# t1 {: ^5 E# d$ j' H1 Q3.Vegetables are major sources of which of the following nutrients?
& X8 f0 A' ?: q5 V6 k蔬菜中包含的主要营养有哪些
9 a+ ~# S( S; ~- ^A:vitamins and minerals. 维生素和矿物质。
. w; V1 |4 ~% J/ V8 k0 `0 E4.Cauliflower is commonly served with
. \+ A/ Y$ S% t: I! W花椰菜(菜花)最常见和那种酱汁搭配
+ M! f* ^0 M, M5 `A:Mornay sauce. 奶油蛋黄沙司/ O) t" n5 I. G1 @5 |
5.Which combinations of products are found in pie dough?, m& g4 D2 B; w8 O1 V' A6 t
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); M3 }8 B2 j- i/ T# L
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. P- B8 I4 v4 R+ D8 @- {6 G6The French term for mussels is 法国语青口(海红)叫什么
# z5 v7 |8 S$ Y, v8 u. ?A:moules.法语青口,海红
* p1 `4 q9 g, b1 s: u2 l9 _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?; E% U# M, ~. i; o1 t( G7 o
A:faintly fishy. 稍微有点似鱼味
1 ?! @+ q) E% k( w8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 J% L1 W, F* ^1 B
A:2 days. 2天; C" L* S0 e5 E2 i* {
9.What are the principle ingredients in ratatouille? " c& O" D! M6 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) s( Y2 S! d! a+ ?7 \& W+ d
A:Zucchini, eggplant, green peppers, onions and tomatoes
: f6 r8 q. W5 |  G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 ^; q$ R3 h0 b- n) w& j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( b1 h( {# C7 U# {6 p* E
A:cook food in quantities that will be used up within 20 to 30 minutes.
  v9 |1 L6 }0 O% c大批量烹煮食物要在20到30分钟内
5 w5 W: T9 S3 n7 I11.What person has the authority to issue a Health Permit?* S5 I3 r9 }, h$ Z  }" j( M
谁有资格颁发健康证(卫生证)。
0 y$ T* v( [8 v4 g2 Q: @. ~* Q: {A:Medical Health Officer.  x4 b# T# v# E1 u! s
医疗卫生官员。) j0 }. |3 a2 K+ M; t
12.For what period of time is the health permit valid?
. O5 W( S7 P# H! T% M4 Y5 \. _6 @健康证的有效时间是多久?6 `- {: G4 {. G  t' j
A:12 months.12个月
& q) H0 n7 b$ t) J7 U13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  b$ O" F7 H$ N$ P" j4 u在食物和饮料准备区,通风系统换气的标准时什么
2 n9 c/ [/ g0 Y$ C: rA:08 times each hour. 每小时8次
& U! M6 e- N7 u, b. u- I7 t* n. m* T. ~+ I14。The minimum temperature for manual dishwashing in the wash sink is
& ]" y5 B2 O7 L# o, Q# N# B手工洗碗,洗碗池的水温最低多少度?+ P/ U* w) h3 X5 Z9 q
A:110 degrees F (43 degrees C). 43度/ s; [* M$ L/ D0 S/ Q* A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( b- r* m- p( S5 z  I) J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
5 |" O, L  c+ R& D3 n+ kA:180 degrees F (82 degrees C).  82度/ r* D: e$ H) K/ a. a, r
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 _. l! _0 V- z" o用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 m4 O# n  z9 K( P* p8 D
A:en papillote.  法语自己理解9 `( {% A) |6 Q8 j7 h
17。Wing or Club is considered a4 m6 `% p- W# c* {1 o  Y( p
翼和CLUB 被看做是一种...
/ j- [! E& \: r" AA:Bone- In Cut     带骨切4 D8 c) l6 t5 J. @) ]% Z3 B
18。New York is considered a   纽约牛扒被看做是一种
6 J& i9 L+ x# ]  \A:Boneless Cut     无骨切. F+ P$ {( @2 U# @6 Y- i$ a
19.In general, a court bouillon for freshwater fish will contain
; y( m% S) O4 S8 `$ 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
  z: Q1 _2 V2 OA:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ H6 c6 Y' {5 ]
和做海水鱼同样数量的调味料和香料% Z3 K1 _' W; d5 l: g# P( t) k8 i3 l
20.Anise is very similar in flavor and appearance to1 Z% H* a9 a' J; N5 J" x
八角和下面的那种原料有相同的味道: D# c( q( j2 D# V
A:fennel  茴香6 B  U% D, e. ?. p+ e8 N& P+ u$ f" w
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 K' }8 J# N0 E% O) D& i/ A
下面那种原料更像大葱且有平面的叶子
7 o% |/ B- u" R" b8 yA LEEKS  似蒜葱 (这边人叫京葱)
* d* Q' f5 k- r  ^22.Which of the following cutting shapes refers to a small dice
) Q4 i4 _1 O! S7 I下面那种刀切形状指的是很小的粒(末)$ R' E- h# e& e! M/ X2 M$ ^- P
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. ]. m. y+ c" x- V- E  Z1 t+ w23.Oil is added to the water for boiling pasta in order to
! Z2 j4 L# g& V+ }, G1 u; {1 D向煮沸的pasta (意大利空心粉 )中加油是为了6 o9 K) g. p* t  o
A:prevent the pasta from sticking and to minimize foaming action.: M5 D! V6 U: e$ R
防止面条黏合并降低发泡。; ~0 m! T1 W( G/ X% R# l
24.Which pasta dish features pine nuts and basil?3 _7 u4 j0 e- s. B( ~
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& I. V8 B* c; L" OA:Pesto.一种绿色的意大利面酱
- X( @5 K  ]7 r* F+ Z1 B! J6 \4 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml# d2 ^- x) y' @7 y; Z3 y( p2 Y% K
4 o0 Z  e  o$ h- \# G* @6 d6 C
25.Which of the following is a spring vegetable similar to spinach?
+ _3 ^( y# x( q* B2 h下列哪项是一个春天的蔬菜类似于菠菜?0 n6 i' }- y3 m- `5 i
A:Sorrel. 酢浆草。# D. }7 _- T! h+ u2 f2 \0 Z
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:
) l0 @- }; `6 e4 R- n( a哪位厨师最早带来高水准浮夸的美食) [/ b1 ]$ b5 l  D- S
AAntonin Carême 人名 安东尼·卡罗美1 }( s' a  h- W1 {5 ^
2 o; E: ]1 O% B% g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 I- o: [" F9 N$ 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 。+ ]( g$ |+ Y9 b; @: ~' l
A:Cast-iron stoves         壁炉0 E. _1 a; ^: W: C5 [# Z2 T! W9 {
http://www.usstove.com/products.php?id=6$ _1 s  B- j) N, l- J  J
- K5 A; n2 A* I0 V9 o
28.The French term used to describe the roundsman, or swing cook, is:
2 n# e8 w* u+ J% {3 N法国术语,用来描述roundsman,或摇摆厨师是:
1 W3 W/ n& J6 g; e+ C! _+ A) FA:Tournant   图尔南
1 ~$ K' d- M; K' y
, g% @" W3 Z: m% T- \29.Another term for the wine steward is:
! T! A7 f- Q9 L6 e) Y葡萄酒侍酒师的另一个术语是:$ R- M) q0 G4 D: t
A: Sommelier 侍酒师
- v  E, f! o; z( k9 k5 O
* N( s- C, o4 d) N2 c4 [6 X5 p30.Molds, yeasts and fungi are examples of a:% D! e5 K# z1 d) j- W# Q9 Y
霉菌,酵母菌和真菌是一个神马例子0 T7 [7 x' u) ~$ N: N$ W
A:Biological hazard 生物危害
" D3 b: P4 k  {0 m6 N: [& U8 T$ x/ U! R) X: _7 D: q7 w3 @: D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 b9 T( v/ c- E; ]5 ^6 j$ S3 b根据加拿大食品检验局,食品的危险温度区在多少之间:
& ~" e; G* m3 H/ W% l0 a9 X3 h* XA:40° and 140°F (4–60°C)     4-60度
# h4 P0 v# f- m+ {" Y7 h4 V0 t' ]1 S
32.All bacteria need the following for survival:; l: ], J' u* J
所有细菌生存需要以下哪些内容:
" D+ C! _( L% ^/ N  S2 c% y) EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 V$ A' F& H! Y0 I3 ^; |
* d9 s8 ]' A2 X1 ]! f. C) N( n1 O33.Which of the following correctly represent critical control points in a HACCP system?
) m* A! e: B7 P" P! L1 l/ I以下哪项正确表示了HACCP体系的关键控制点?$ r& E) F4 v' g+ {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & k$ E6 j6 `) L' k' j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ b1 Z4 S" q% I, F( L: Q
  U1 ?$ b+ R7 r( Q& G- B( B
34.Which of the following is not an example of a carbohydrate?
1 O+ o) q- i$ g4 v) x" D4 m下列哪一个不是碳水化合物的例子?
* a+ X$ v; M. n+ M+ j+ b0 N2 lA:Essential nutrients 必需的营养物质
. E* V2 n: N- R  y
& K# Z: B7 ~/ V2 t, o9 H35.The process by which a liquid fat is made solid is called:* @2 _+ w$ ^* ?7 p6 v5 B4 Y
液体脂肪做成固体这个过程叫什么" O# g( d. \  W* F# q0 N5 l. G* d
A:Hydrogenation  氢化6 O6 h7 [, N, L3 v3 T& G$ I

. x8 Q9 q. v; z# d5 O36.Which of the following is not an example of a fat substitute?
+ f7 y- m, N6 S' |) J8 u+ ~4 K下列哪项不是脂肪替代品的一个例子
) {* z8 V8 K  U$ w6 P2 Y1 CA:Acesulfame K  安赛蜜K表
" i- n8 j6 c: T+ l; B' I( Y4 F; Z" b, g/ g
37.Health Canada requires that a product labelled "fat free" contain:/ o# ^( A' |: Q7 L8 x2 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
! }7 Q5 K9 a3 H# \; `0 W- o7 pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! t: b' Y% r7 g. O& s
0 j$ y! `& l; w1 T& T& V
38.Which of the following is not a problem associated with converting recipes?9 Q8 A4 \0 k' R/ @! d
下列哪项是不相关联的转换配方问题?2 `, X8 B# w6 u, Q2 o( O3 o8 s
A:Unit cost 单位成本
2 n+ v' M5 V" J3 s. I# ?# F4 R* j1 d2 V1 T0 U
39.The condition or cost of an item as it is purchased from the supplier is called:0 k) B3 E+ G0 B. [: H
从供应商采购的物品的品质或成本叫什么
' `  j1 F( P, \6 T5 C: o/ QA:As-purchased cost 购买的费用
" p: u: V. a: c# }8 X$ \! O$ y1 e; F8 H4 R. o2 O1 b9 l
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 X3 c( i8 X) ?: q/ G; l+ j: Q
在新货到来之前用于日常所求的必要库存量叫什么& y: S- }  w- K2 o
A:Parstock 基本日常最低库存
! i  N" v3 S* B8 {( N
$ D) g9 E" x+ @41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ |! B' F4 a8 E3 e- K下面那个缩写是用来表明正常库存流程?
7 y! ?6 K. s% k  RA:FIFO=FIRST IN FIRST OUT 先进先出' U: X' R4 _5 e  R

- c" U% f( v2 V* y( p' i0 {! F- v42.Which of the following knives is used to turn vegetables?
; J) |! K2 |8 L+ E下面的那把刀是用来打开蔬菜吗?' j  m* {5 s& S  K! z) y
A:Bird's beak knife   鸟嘴刀3 L, I0 q* o8 b9 M: v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  _. d( o/ C2 @7 K" V! |
+ `! _2 T' @0 N! o" c" @43.What is an instant-read thermometer best used for?  _5 E5 d5 A/ p, J/ w. V' C
即时读温度计最好用于那方面?
5 }3 C" @$ z. p+ FA:Checking the internal temperature of a roast 检查被考物品的内部温度& }& _' E$ X5 \

! p+ n; Y# B2 \! i9 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, {* o$ B# K) Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 Z$ K# g" P$ t7 ~( VA:Cast iron 铸铁# Z8 y1 j7 |( `$ Y
5 m% Z- z5 X" s' z( r# C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, ?# j8 p6 L: m, ^9 Y2 T哪件装备下面有一个可移动的碗和一个S形叶片?6 D5 `, z, E0 b3 \/ C1 u: D
A:Food processor 食品加工机
& P0 w6 v6 u: h' ]http://www.google.com.hk/search? ... iw=1263&bih=572
9 U  j0 I7 W  i- I# }) p7 |% b: `& n% k+ N; s) y0 n' |' p' E* x
46.Which of the following is not a rule for knife safety?. P# ]5 V9 }# m  p5 Q  z& O& m: N
下列哪项不是用刀的安全规则?9 L: _( H8 v9 i- ]7 P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, @6 w; ^) T+ W, m
. w0 r0 Y3 M* D+ g
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' w0 ~- G* `* A$ \* ~% P  Q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ I; G( t# d) `2 q4 u( ], RA:RondellES - G# C0 E8 B' ^& E8 d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 G$ V/ O8 C) I5 a) e2 R
3 L- E* h% p& }$ G# W, L. r7 V48.Which of the following is a diced cut used to garnish soups?" m) S2 A5 m- q% n
下列哪项是切成小方块用于汤的装饰?
/ S8 u  S: I. B; G+ {% VA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 i0 L" [. J+ M% c/ y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 [0 g  A; b* a3 t0 ~' k
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!!——
3 ?" Z- R" U+ I$ M; p) W& R2 RA:Gaufrette
; r' g9 h- V5 i% i! Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ r" P0 T9 L, y  K2 `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 ^( m1 [3 q  ^* C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ V. O9 v& M1 b6 j$ g9 i5 _
) F0 L, {, _  w& k% a! \$ g2 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" w3 i5 c8 }8 ^0 k, `5 k9 q; h3 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)4 e7 Y+ E9 _0 g8 n4 ?
A:Cilantro 胡荽叶 香菜; k' B! j) B' {0 J
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) _% r1 ?6 k; F, n2 P
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60.Allspice is made from:' Q7 {& ~: V$ G6 b; M
多香果,  多香果香料是什么& ?1 U9 k+ }6 H0 m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* S! k) h( j- E+ c( R5 ~: \A:A dried berry 干浆果
; T, D* ?, ~( O+ T+ ?) X$ \, e
3 T. S) j1 v$ K1 ~; s' r61.Which of the following are used to make a sachet d'épices?+ i# E+ O8 s  H
下列哪些是用来做香包德épices?
# F% _. J9 F5 ahttp://www.sachetcatering.com/
% c/ _6 G' y# b! ]. bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# M5 N- E* ^: S! i8 |: v
6 y: H8 W0 x% {- O62.Which of the following condiments are not soy based?4 `4 O; c# _# i' r! K" \
下列哪项不是酱油调味品的?
% |, e6 @, u- A9 oA:Wasabi 日本辣根
8 P( O7 S1 ?1 P+ S2 P( Z. B7 T, H
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ a( E* z+ z7 P7 o* W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:
! F' u3 U" @+ l  ~9 NA:Pasteurization  巴氏杀菌+ n. _, J& V3 E/ Z; u8 q
1 q  B9 z, c* p( O# b, E
64.Which of the following steps is not the correct procedure for whipping egg whites?
; X+ t6 ~! D. R! X: t( T: g) \下列哪个步骤是不是正确的蛋清搅打程序?* w, r$ d! \# @; Y
A:Allow to rest before use. 允许休息后方可使用。
) \; G* q) `5 I8 Q; `  t, }; R
6 y  [( v# K0 e9 o, ?$ n65.The weight of a large egg is between:一个大鸡蛋重量介于:$ K' r) d" K) f7 O9 ^" I5 X
A:56g and 63g 56克和63克
: j: \$ Q$ o) I% b8 O$ a/ A) E1 X$ ^) X4 E
66.Evaporated milk is a concentrated milk that is produced by removing
, X# |, z7 J" E6 G# r炼乳是一种浓缩牛奶 是去除什么做的
% r! G$ |# a0 Z0 x" n/ f0 p+ sA:60% of the water 60%的水
7 L* ~' q; }0 G
3 y1 m2 K2 g  S- a5 ^* n( ~  M& I67.A method of cooking that transfers heat through a liquid or gas is:
$ F! L+ u9 J* b5 p  L4 s6 }4 J一种烹饪方法,通过转移液体或气体是:
6 k% ], T% Y$ G4 s- Z4 p6 NA:Convection 对流
& i3 \- `5 p, k( m: z% N: G
4 r2 l( e" N' c4 x" n68.The cooking of starches is known as  烹调的淀粉被称为
, N0 d3 S1 p9 A7 K6 mA:Gelatinization 糊化9 S, |; Z# ]  i. ~# `

% l* E8 I+ B; j' _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) j% O$ {2 y/ F* [+ W4 _1 K8 NA: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:
& i, v2 B. g3 H& O- SA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理/ W: g7 |* z" \/ ?) j) A
$ X! W3 T, I' G% S
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
4 R6 w! D6 ?7 B1 A, p/ Z3 |: Q6 L. ZA:Fumet 原汁
5 U/ s. Y/ ^7 M- A1 G0 y, {% v$ Q
+ t& f, F5 s! G( s* f9 F4 t72.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! p" v2 w0 @& Y( U9 r6 P8 J1 `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) G* T8 s4 D! V' P73.Which of the following is a principle not used in stock making?
3 i- u- F% z& ?/ j1 w1 t下列哪一项不是用于制造高汤(低汤)的原则?; E( s: n6 @. H9 b; M2 u
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- N$ k6 s( k' |/ F$ @# W
A:Remouillage 法语熬汤% k6 T0 m+ @, D2 W- y- c0 j
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