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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 o8 U. S, Q3 R) p$ U% {- }  t9 r& n
! Y8 R# x7 ^. _+ G; f0 k/ ~
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。; d* @. e. q7 [9 H: Z* 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
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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$ m# ~0 l! G$ c. r6 e( x
1.Which of the following methods should be used to determine doneness in a New York steak?
; L! c- r) E" t* ?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)
# x7 A. S* e9 h% ~/ RA: pressure touch. 压力触摸$ i5 I) Z5 K6 B9 `* {8 q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid) d$ m) u) i8 c: r) {# Y
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! h( D3 F8 a7 L6 Y
A: acid  食用酸- r; V+ c: f) l3 G7 Q
3.Vegetables are major sources of which of the following nutrients?% z$ G; \7 s0 P' ^% c
蔬菜中包含的主要营养有哪些
9 v" s' t' B: e% WA:vitamins and minerals. 维生素和矿物质。& w' M1 a) t/ [
4.Cauliflower is commonly served with' x7 |; G7 i8 z
花椰菜(菜花)最常见和那种酱汁搭配: m. q, y  R3 p0 M( X
A:Mornay sauce. 奶油蛋黄沙司* v. X* ~5 H! E9 N. y3 n- s5 Z
5.Which combinations of products are found in pie dough?
7 w1 `8 R* s6 U7 _) s% o3 C下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 a0 @" O( {& |# U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。3 \1 ]6 s' a+ k' G3 A
6The French term for mussels is 法国语青口(海红)叫什么! [& c( H0 m- s3 ?* M7 o
A:moules.法语青口,海红
; T* e% O, J# @! y& ?8 M7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: Z, j! a' J* E( r: M# _4 ^A:faintly fishy. 稍微有点似鱼味5 L8 r8 w* {. ?8 @6 A6 i
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 b- ^6 E& _( x
A:2 days. 2天3 y& e# x0 Z7 e$ b  Q
9.What are the principle ingredients in ratatouille?
/ q1 W) Z8 o" V5 ?2 y! a5 s$ l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ [# e  [) D- x3 N; x! r4 m
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ J+ Q. I$ r3 K/ R, F西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# s9 Z% d0 j8 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' e0 K. o! L% b- L. a. W+ \. RA:cook food in quantities that will be used up within 20 to 30 minutes.& V7 S7 H- L; ?  L  c; w% L
大批量烹煮食物要在20到30分钟内8 Y/ ]! J- o' H  E& w% S, B
11.What person has the authority to issue a Health Permit?% M6 H+ _3 y; w8 U# j! }
谁有资格颁发健康证(卫生证)。1 x0 X& T) W& }) ^4 Q" }
A:Medical Health Officer.
  ^% }# H" M+ Q* K3 V& m* V3 B医疗卫生官员。
" Q3 Q" F4 n9 E: n12.For what period of time is the health permit valid?% U' _( ]: u, g0 z+ L
健康证的有效时间是多久?
% E% D$ R: o- D5 M+ Q1 X# E/ aA:12 months.12个月: j6 L/ x( y' L6 w% t7 J+ L8 a& W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& E9 d9 c) X5 e, C
在食物和饮料准备区,通风系统换气的标准时什么# C9 o, b: z9 y
A:08 times each hour. 每小时8次. |8 D+ m" _( g7 s" U
14。The minimum temperature for manual dishwashing in the wash sink is0 @, ?6 w, X3 s2 N
手工洗碗,洗碗池的水温最低多少度?. V3 E$ X, p! u$ B0 q# P
A:110 degrees F (43 degrees C). 43度1 N7 V5 l- @. Y+ ?# f* U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# Z2 u. j0 B( O用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# E! P% u( L$ D& F
A:180 degrees F (82 degrees C).  82度
3 ?6 D  ]9 {6 z* M7 r16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. S5 Q. i9 z" n3 S  E/ t2 a& H
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
5 m; Y! T+ i  I3 p6 Z) RA:en papillote.  法语自己理解
: I$ O  B  ]( `/ f( W17。Wing or Club is considered a
2 z4 f2 M' ?/ h7 N( V- ^! Q翼和CLUB 被看做是一种...$ v# ^8 p; k; L
A:Bone- In Cut     带骨切+ B% Z1 q& D, n4 S7 l$ @# c
18。New York is considered a   纽约牛扒被看做是一种
- }0 `$ N/ I- a5 ~; {0 h& V. QA:Boneless Cut     无骨切1 ~8 C9 f# W+ W6 j
19.In general, a court bouillon for freshwater fish will contain
5 @7 f7 g: G0 B/ z6 v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4 k1 i9 ]! |! f# ]
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- t$ E! k0 @. ?( q) a和做海水鱼同样数量的调味料和香料
# |3 H" T  l. j/ M1 {5 P, c20.Anise is very similar in flavor and appearance to. m0 A9 R& Q& C' Z/ d
八角和下面的那种原料有相同的味道
+ O/ @/ X% g+ V0 ]A:fennel  茴香
" V$ b' _" p% `4 w( F7 V8 C& Q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 S) U& A" C# m) n" d% G下面那种原料更像大葱且有平面的叶子
- m* m. U1 M% A! M1 L3 Z3 H6 iA LEEKS  似蒜葱 (这边人叫京葱)/ {  A2 c$ [! M) |7 n
22.Which of the following cutting shapes refers to a small dice8 T3 N: f1 M* C% K: `, E0 P
下面那种刀切形状指的是很小的粒(末)# ^9 K- C, a% \9 l
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 U3 h% m2 `  ^+ c( \23.Oil is added to the water for boiling pasta in order to; K( P" ~$ E+ R8 P% D- p5 o, Z
向煮沸的pasta (意大利空心粉 )中加油是为了9 [$ B. w; `- Z) C6 r
A:prevent the pasta from sticking and to minimize foaming action.
& X# w7 C/ R% w; B3 y. ?% X防止面条黏合并降低发泡。
0 d) ]6 V# ?, _. h24.Which pasta dish features pine nuts and basil?
* `& f1 C' T, T* K! O9 \, K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  l  u  d. F/ g, H2 F9 C  z
A:Pesto.一种绿色的意大利面酱 % A- ^% N; T# f; ]% |1 {
http://www.tianya.cn/techforum/content/96/563836.shtml) d0 D0 |9 x6 e
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25.Which of the following is a spring vegetable similar to spinach?  x" f0 P( g2 ]
下列哪项是一个春天的蔬菜类似于菠菜?
. Z* e- k% D: I' iA:Sorrel. 酢浆草。
1 K7 y5 t) r" Whttp://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:# R' k0 Q2 o8 c+ M! O5 O
哪位厨师最早带来高水准浮夸的美食7 {7 L( k# ^, t
AAntonin Carême 人名 安东尼·卡罗美
, d6 x$ y& p* P- ?2 i. `) |( H. j8 A, p- `* a- J  D. m
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  C; p7 m8 N$ t3 s* V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* M1 ?9 e5 c8 t1 h8 qA:Cast-iron stoves         壁炉0 I, i$ S; g" A' O
http://www.usstove.com/products.php?id=6
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0 J$ Z4 W  x# E& @" X28.The French term used to describe the roundsman, or swing cook, is:0 D+ l$ V8 h9 B/ J& f
法国术语,用来描述roundsman,或摇摆厨师是:
) I0 c+ @& M, ?. Z8 ^A:Tournant   图尔南6 l# ^, z% B& s2 F" D1 p' C$ ~+ q$ h

5 ]! o6 X, K" b' v5 i29.Another term for the wine steward is:
. Y9 d' c& c* P/ D) q' x3 r8 M葡萄酒侍酒师的另一个术语是:
' d# E) F* P3 S1 X7 G1 o% w$ ~A: Sommelier 侍酒师0 Z; A+ g. X1 s7 Q, D* q

( a" Y! f8 A. d& x4 y" _3 _3 g: D30.Molds, yeasts and fungi are examples of a:5 \; M0 L& V8 X% d
霉菌,酵母菌和真菌是一个神马例子
- |+ |$ L1 ~4 k% p2 H+ i2 NA:Biological hazard 生物危害+ K% i+ m* I5 S2 I7 h) r6 k7 I2 Y, P4 U5 Q
4 P- U5 ~  d& A
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' y/ u- {$ P5 N/ \1 F$ R# j
根据加拿大食品检验局,食品的危险温度区在多少之间:7 d) T# N# ?5 p' n8 x0 d; Q
A:40° and 140°F (4–60°C)     4-60度
  @1 Y3 d2 @2 o% A# ?0 O$ p! e9 a$ V. P* d
32.All bacteria need the following for survival:
7 t  p: p* B- P' S2 g% Q4 G所有细菌生存需要以下哪些内容:
0 V+ ]* [8 ~, x0 a7 p* ^0 BA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; r, \4 k8 r8 Z* F
' n: m: d2 D  R; G! ?' y& u& h
33.Which of the following correctly represent critical control points in a HACCP system?
, S$ D" H* x5 K* f) g/ z; }以下哪项正确表示了HACCP体系的关键控制点?. `9 v. I6 C. P. ^% U8 }3 G4 V' F- i; y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . K: S# r$ A. \
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 Z+ H; H7 v, m34.Which of the following is not an example of a carbohydrate?
! A/ d8 |) v; y$ D下列哪一个不是碳水化合物的例子?
; @0 r3 u- y6 p0 [0 V1 cA:Essential nutrients 必需的营养物质
3 p& D' ~0 [1 z* H9 u
4 p% l9 N6 _1 Q- }8 z35.The process by which a liquid fat is made solid is called:
& H$ K- g0 V: |; }# r: l液体脂肪做成固体这个过程叫什么0 M- l' a) B% n* R$ h( ^, b& M
A:Hydrogenation  氢化
0 a# S9 l* M5 i( U. s. i4 Z7 Z& w$ t! v+ e  s
36.Which of the following is not an example of a fat substitute?
& g: c. V7 O7 L" m. f: \8 P下列哪项不是脂肪替代品的一个例子" m: w! c# ~' q3 P4 S6 l" t% \6 z
A:Acesulfame K  安赛蜜K表
+ Q- N2 i3 E4 n2 L# i& y/ s
* G, l' D; K6 q) i37.Health Canada requires that a product labelled "fat free" contain:; |7 Q8 T. n- F" W4 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
. A: |. F. D  S6 bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 W, ], e2 T* H; x3 m

3 R* `( z0 s% z( N$ P# d/ T38.Which of the following is not a problem associated with converting recipes?* ?) I, E" K. X4 K7 g2 i
下列哪项是不相关联的转换配方问题?
' I" L# i7 r# n: f) u) PA:Unit cost 单位成本5 z( I3 ^+ i9 Q# ?2 V

1 H6 o% z8 R' R% T39.The condition or cost of an item as it is purchased from the supplier is called:
# ^! s$ N/ p, E0 v从供应商采购的物品的品质或成本叫什么, T/ f* Z+ d; g# x8 n
A:As-purchased cost 购买的费用
2 V) N3 [3 D+ ]! u- O0 \/ P& l( w" d6 f7 e% Q* ?. r: m
40.The amount of stock necessary to cover operating needs between deliveries is known as:4 c0 f1 r( ^; Z, E; e, q
在新货到来之前用于日常所求的必要库存量叫什么
! R6 |. z& N* p4 WA:Parstock 基本日常最低库存: ^/ v- O' W& B
& \0 M" D% }5 \' f2 B
41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 j7 J' o) p, \3 B- Y: h: @- d3 r  ^下面那个缩写是用来表明正常库存流程?# P. R/ `/ U/ S1 X" q$ y$ f( |
A:FIFO=FIRST IN FIRST OUT 先进先出
9 ]& i7 I5 |) I0 \; f" G( X5 A, b2 ^  {8 |# ]$ R
42.Which of the following knives is used to turn vegetables?7 _- x7 |  P. l1 j5 N! y' u" T
下面的那把刀是用来打开蔬菜吗?1 v* `' m  T6 F* N, W
A:Bird's beak knife   鸟嘴刀
7 j/ c; {- ]6 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" \) a0 c" [0 h& G1 a

" N  K% {1 \7 V" H43.What is an instant-read thermometer best used for?
  z. ?2 A; d7 ]* K5 I' K  p; W1 V: Y即时读温度计最好用于那方面?: u7 X! R1 e" X# |
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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4 e: F4 h  D- Q; K44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ P8 V  l6 I% e( S下列哪些金属材料受热均匀,通常用在铁板而且非常重! I" L: x5 H5 Z: }& Z
A:Cast iron 铸铁9 L# u& ^4 |- t+ P4 U, u6 u# O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" `% l: t' `4 P8 M
哪件装备下面有一个可移动的碗和一个S形叶片?
9 j" l* f% @& o9 L, u2 t3 p. QA:Food processor 食品加工机- p5 x: M- A' \$ Y( x, B5 ], q
http://www.google.com.hk/search? ... iw=1263&bih=572
% _/ K' a! d( i7 r* h# I6 w, ]: D2 K# e! C/ r9 S- J
46.Which of the following is not a rule for knife safety?
* A' p: f7 A& Z2 J0 Z, h( I下列哪项不是用刀的安全规则?
+ K9 R/ @3 c3 p3 n7 I* s) vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 e9 N! S/ H! Y9 Y

. n* C( }" ]& \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 |& U/ ]& A; W9 F- e" Y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( J/ `+ n6 j! h( l2 n& L* LA:RondellES
7 c4 }5 {9 D7 ?# O: phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 _' a, i6 F1 O7 g) r+ i8 |9 E

& ]$ b0 {. ?, L48.Which of the following is a diced cut used to garnish soups?
0 S9 q! P5 V+ n& E# b$ B% Q下列哪项是切成小方块用于汤的装饰?
9 E& [; I6 V6 q" c7 FA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ g) ?- I2 e+ e5 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 c4 u, J( |* g! X8 M5 K: p
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!!——" u* i0 J: p/ v( Z
A:Gaufrette
, A# c1 j' `/ H; j8 X! h" Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) r7 g2 |7 m; z. u7 P6 Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 L& C6 }  Q# A0 R+ s+ XGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ X- t8 J7 k8 \. h9 ^' k4 E

& I9 L( n! `9 }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ G# |7 R. {; N' r- 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)  C2 \% d) h" p& d' F" M) C0 U
A:Cilantro 胡荽叶 香菜
4 |6 M( g' N% T3 N$ @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 i8 O1 q9 H$ J4 T' _

1 G# B" ]! X1 v60.Allspice is made from:- b+ B5 s; ]* O
多香果,  多香果香料是什么% X) i6 Z9 z2 Z0 Z- ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 e# G- h, S* {8 ^* [
A:A dried berry 干浆果
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8 M" ?( X9 m9 X" a  @0 F6 n$ Z* b61.Which of the following are used to make a sachet d'épices?, n  o6 s3 o% o. l. S4 ]8 [7 q7 E
下列哪些是用来做香包德épices?$ X; u  H% G" Q1 {# a; ^3 t
http://www.sachetcatering.com/
6 @# @+ Z0 J2 ^& D8 qA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 B8 S& e: _0 G. @4 Z( D; G

) K7 B9 X+ K) O62.Which of the following condiments are not soy based?
, P: x+ ?9 q: T" }- y5 ~下列哪项不是酱油调味品的?9 U3 L7 N: B! v6 u8 w3 g
A:Wasabi 日本辣根
" [- f( }: e3 o3 ~& T
+ _4 i6 m! |/ w  V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 M9 G* }8 j, p
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:8 _7 q* ]) r3 a4 R3 v
A:Pasteurization  巴氏杀菌% U& d& n- w! k- o- x
3 {! e) y( w3 m% C* f% g7 O
64.Which of the following steps is not the correct procedure for whipping egg whites?% Q) _: c: {5 {6 B5 O* q
下列哪个步骤是不是正确的蛋清搅打程序?
# d* a0 Y4 j7 J: H. {& YA:Allow to rest before use. 允许休息后方可使用。1 j$ {5 M9 h3 Z

4 P. f' r2 ~+ z( W- b65.The weight of a large egg is between:一个大鸡蛋重量介于:8 g+ p* b7 c7 i# |1 b7 {4 e' a
A:56g and 63g 56克和63克/ F: j; `2 S# B( D9 o: m  t% i

; f8 S5 Q' f8 [9 r66.Evaporated milk is a concentrated milk that is produced by removing( @% ^6 N" U) b7 C$ a/ _9 O/ @1 u
炼乳是一种浓缩牛奶 是去除什么做的
$ }! w! b( R) _; |+ SA:60% of the water 60%的水
) l" A3 T; }7 T' @2 L) t
! l% T# S7 X" M! c% N7 i1 m% R1 J67.A method of cooking that transfers heat through a liquid or gas is:; }0 b* }" f. u3 C
一种烹饪方法,通过转移液体或气体是:6 e: I% t' C) z5 ]
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为# D+ u; {# D6 d) N9 ~7 q
A:Gelatinization 糊化
% e/ H0 s6 c# A  z0 K! B4 D! z5 a* ]
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 w7 ]/ _' h2 u- p; Z+ K
A:Braising 烤
& X$ o  |) x2 r  W- d# k# e, X$ Z: }+ G$ ^9 W+ r" z
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:& X" V2 W9 Q+ O6 S9 D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 h8 d9 `, ~& ~, Q% H, }0 G; _

6 X  ^- [" ^0 T; z: I- v; g% |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  U/ L. F0 y1 l; A' q2 X% N' d( r
A:Fumet 原汁
+ t- k0 [  v0 q% e6 a- |3 s- t& W, X1 x3 k( {
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
" S! F1 w3 C0 g9 `9 }4 X3 QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 N, m2 l# t- M
& J% l* }5 ~; r: y73.Which of the following is a principle not used in stock making?
* d4 Y4 }* }3 E: s下列哪一项不是用于制造高汤(低汤)的原则?
: Z- \+ e7 f0 v% M/ i2 U! n/ N8 @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1 J3 ?7 c) f6 D; j+ a
A:Remouillage 法语熬汤
! |- d& W6 j1 M" G! h) G4 J% Nhttp://www.haibao.cn/blog/post/176242.htm
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