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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。
" ^: a# h2 q0 J6 F7 l& t3 u% Y6 K1 s# j( b5 f/ P5 O; T
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。
: T4 R4 o- [* 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
7 Z6 s" ~4 [8 d5 P0 O3 \1.Which of the following methods should be used to determine doneness in a New York steak?
5 w+ s: P4 S. }  E! X$ a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)
( m, H9 H! k2 D) x1 b2 j$ W, ?A: pressure touch. 压力触摸# K8 ~% Z, _. H" a. _
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: `5 [6 e4 t; x7 r0 m8 Q; 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* f2 g- D: o4 |' x$ E+ G0 R* f0 b, V
A: acid  食用酸
# ?7 k& {7 g, ?) t" U; X3.Vegetables are major sources of which of the following nutrients?( v. ~7 v% g( J* h) J
蔬菜中包含的主要营养有哪些9 G. v- h. |) w/ C
A:vitamins and minerals. 维生素和矿物质。; f" f% ~* c7 F5 p) C
4.Cauliflower is commonly served with
1 V. Q# A+ V9 ^3 F4 u3 ^  s花椰菜(菜花)最常见和那种酱汁搭配$ C! v1 c: f( r. B; C
A:Mornay sauce. 奶油蛋黄沙司
3 Y: j# f: x4 h6 c/ v* b0 b5.Which combinations of products are found in pie dough?
& N% D; Y; p: u0 `' `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) D, R! z. Z8 Q$ x5 ^0 HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ G; n: U- {  m2 f* m3 x6 ]9 B
6The French term for mussels is 法国语青口(海红)叫什么
! H' A4 D$ Z' a: \( _0 pA:moules.法语青口,海红
  p/ I  [0 P2 {& A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 F) @6 i5 I9 b4 K# pA:faintly fishy. 稍微有点似鱼味
( S& F- E0 v. i+ A$ w! N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- W/ d2 u5 u& K5 P* B( W$ UA:2 days. 2天) u, x# A9 _% v3 d
9.What are the principle ingredients in ratatouille?
! j% ?& n: V+ V1 K  Q4 K: s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): g  |2 |5 v  ]7 L+ O* g) a
A:Zucchini, eggplant, green peppers, onions and tomatoes0 f. i# L+ I( f" J1 {
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ [1 Z# B. u" _6 X1 O5 v- l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  m& {, Q4 H6 s8 b/ {A:cook food in quantities that will be used up within 20 to 30 minutes.3 ?  A% d8 l, y. Q. B
大批量烹煮食物要在20到30分钟内
  T- {9 g) P5 [- G+ E11.What person has the authority to issue a Health Permit?
+ }, L7 V& P( W- M  [0 A) g, N谁有资格颁发健康证(卫生证)。
8 X! z% I, b; FA:Medical Health Officer.2 Y0 l4 g: ~4 b/ q
医疗卫生官员。! \) L) d" m6 g0 g9 N
12.For what period of time is the health permit valid?! H  r* z7 Q. M- @1 @, x* Z% z
健康证的有效时间是多久?
, P, t9 @; x+ S, B) U# j% PA:12 months.12个月& U8 V3 y# }! C* K7 s: s; S
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  V" P3 g: r; A, Q1 M, D# n
在食物和饮料准备区,通风系统换气的标准时什么& T9 _0 C# L7 P) G2 P! x
A:08 times each hour. 每小时8次
1 V3 ^( r& Y: P5 p* |$ ]/ Q14。The minimum temperature for manual dishwashing in the wash sink is
: k8 y3 @- c. z手工洗碗,洗碗池的水温最低多少度?
, V- u. J. p& E3 h: G: U- bA:110 degrees F (43 degrees C). 43度
! }' M' ]: w! j9 w7 z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 R# P) \" q2 [5 R+ P/ M. m3 W2 Q
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. o- S0 A. o6 ^) M2 F4 q) rA:180 degrees F (82 degrees C).  82度
7 A7 m8 \) J* n& q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- ]2 b& X( \3 s8 U4 K5 K/ n( [! V+ U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( j2 X$ m+ n; N7 N
A:en papillote.  法语自己理解
4 E2 g8 s+ g* _17。Wing or Club is considered a
4 [2 Y5 n' z4 Y- D2 f* a翼和CLUB 被看做是一种...1 N( I/ C# K; B
A:Bone- In Cut     带骨切3 e( _: Q* z* E7 _( a" X4 f4 |
18。New York is considered a   纽约牛扒被看做是一种8 I0 }) ~% F" g$ F  O3 }1 y
A:Boneless Cut     无骨切
& f! L  D; r- p19.In general, a court bouillon for freshwater fish will contain
! e3 S& p/ \' m1 E* y, D1 ]6 m) w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
% V* @, Y) q$ D9 W7 B1 gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 M5 o. ?( ?: j5 A3 W和做海水鱼同样数量的调味料和香料
! j! _: _! G5 [# u% }1 q$ c9 V20.Anise is very similar in flavor and appearance to6 \  R2 n0 S6 V
八角和下面的那种原料有相同的味道
3 Z6 @% N; z0 a0 T8 m7 `A:fennel  茴香+ q& {& m7 C7 H4 i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& E  }( ]% L" Q下面那种原料更像大葱且有平面的叶子
* X* G- l' V& s6 e$ T5 rA LEEKS  似蒜葱 (这边人叫京葱)
% B8 o9 Y+ R2 O- v' \22.Which of the following cutting shapes refers to a small dice
2 g- S$ e: ~; |3 z; W  Z9 Q下面那种刀切形状指的是很小的粒(末)
; M3 T4 Y2 X5 }9 V& ]2 ZA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
1 r! X, M! m& s' I5 F5 p23.Oil is added to the water for boiling pasta in order to
/ R! j# L5 J1 b& y) _向煮沸的pasta (意大利空心粉 )中加油是为了
2 e1 n0 d. ?- }; i; G+ AA:prevent the pasta from sticking and to minimize foaming action.+ }( o" o; j9 S
防止面条黏合并降低发泡。
( I2 S- [8 \/ W; p, o24.Which pasta dish features pine nuts and basil?2 _/ O2 X! P6 Y" n: L( Q: Z, j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( D* L( `3 A. g+ l0 U8 }5 Q* N" b* P/ e( mA:Pesto.一种绿色的意大利面酱 - e9 ~7 J  X9 P! m! s4 d
http://www.tianya.cn/techforum/content/96/563836.shtml1 D2 B# e- g( p2 V. c5 d

) c/ Z8 @2 a8 l25.Which of the following is a spring vegetable similar to spinach?" C+ |( O( P6 I# d( T
下列哪项是一个春天的蔬菜类似于菠菜?2 P; Z- J3 z! D! \' x
A:Sorrel. 酢浆草。! m/ B2 q# {) C. y: _# j9 w, ^
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:
, i- Y7 M+ a, `& W: S2 |哪位厨师最早带来高水准浮夸的美食
4 S% l1 f+ _+ x/ B1 ]6 u3 i/ `AAntonin Carême 人名 安东尼·卡罗美& W9 G8 I. Y1 U4 E8 m
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% ]1 a7 R2 }3 ~+ n& \
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 U/ ]6 W" d! ]9 TA:Cast-iron stoves         壁炉4 [7 H5 k9 x7 J9 H
http://www.usstove.com/products.php?id=6
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! A- h# K9 c$ [28.The French term used to describe the roundsman, or swing cook, is:% i/ c5 D4 S; ]
法国术语,用来描述roundsman,或摇摆厨师是:+ F9 @% z, J- }! o: Q6 ?+ `" j
A:Tournant   图尔南9 F" x# [1 }3 n3 |4 ]

. g- v& [: E% |5 [; l4 J9 y+ g; m29.Another term for the wine steward is:- \9 V; D! u& I8 x& B. c
葡萄酒侍酒师的另一个术语是:
, T) _( T; p# D! d1 Y* i6 aA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" T+ P6 \* @- k3 O% F" C
霉菌,酵母菌和真菌是一个神马例子
- x5 x9 k. d& `6 w% _1 |2 iA:Biological hazard 生物危害9 I/ y5 Y: \& Q# P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; ?8 Z8 {, Y  Z- c, q+ ]# f
根据加拿大食品检验局,食品的危险温度区在多少之间:& l6 A) [5 i  h( G# H" e
A:40° and 140°F (4–60°C)     4-60度
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5 e3 d- y3 w: c32.All bacteria need the following for survival:
5 b6 j' i* M+ g2 {& R3 G  J2 \  R所有细菌生存需要以下哪些内容:6 p# T) w: v# V, e# i0 e$ a. c
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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9 Q3 q1 C# n3 y  T33.Which of the following correctly represent critical control points in a HACCP system?' ]5 U" v3 P# \2 T" ?
以下哪项正确表示了HACCP体系的关键控制点?
+ V& U4 }! K; H5 HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 {( v6 W: v& H  z* l4 M# m" D. x4 v食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 J2 _/ ?& R- C' L' B7 J$ ?' s
" s+ W; f3 G- I- N5 |. T; ~
34.Which of the following is not an example of a carbohydrate?) {1 q  ?& q2 |; w6 z/ V
下列哪一个不是碳水化合物的例子?
3 {8 C$ V; I# j& T- Q! pA:Essential nutrients 必需的营养物质/ h+ U* K" L. L' T) _+ d0 Q
0 `( a3 Q' L4 u; J& J! F# y" ?3 z
35.The process by which a liquid fat is made solid is called:6 {# t$ l% Z) _( x
液体脂肪做成固体这个过程叫什么
: `* n7 |% S$ @* q* j% JA:Hydrogenation  氢化3 Q9 C, G) i& ?3 r) r3 g, O
& f0 P7 J* O% s+ O1 \, U8 s4 q
36.Which of the following is not an example of a fat substitute?
" o8 P! m+ S8 e9 i& C下列哪项不是脂肪替代品的一个例子
" j7 @+ m& z! z- z& A, E7 a# s: nA:Acesulfame K  安赛蜜K表" g7 L/ o/ w$ e: Y/ g

* f7 L2 t; B4 f, m, P- ?6 l+ s37.Health Canada requires that a product labelled "fat free" contain:
' b9 J( X6 M- u$ r) q) b  Z0 F3 O加拿大卫生部要求的产品标有“不含脂肪“包括:
; ?1 y0 L5 N. l8 {; u; ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 f- b, ]1 \- D% ]$ g5 ~: y( ~4 H, f. Q
38.Which of the following is not a problem associated with converting recipes?3 I: Y4 Y* t6 W% ]8 ?4 u6 T
下列哪项是不相关联的转换配方问题?
3 W; d% j4 I. w4 ]A:Unit cost 单位成本' k2 `; a, Q  C! S4 e4 _# X% Z

# S# Z0 W# H# z7 D9 v( D7 t39.The condition or cost of an item as it is purchased from the supplier is called:
( v& p2 h6 L! `9 G) U. d9 a从供应商采购的物品的品质或成本叫什么
2 }. g7 _3 p6 R% U7 n" a; q6 yA:As-purchased cost 购买的费用
: v. _% h, P" T' L6 i5 l# W5 b7 T; j( D
40.The amount of stock necessary to cover operating needs between deliveries is known as:" E" m% p4 O& _8 j. L! M4 F
在新货到来之前用于日常所求的必要库存量叫什么
, U% P. Y! z0 Z' L6 kA:Parstock 基本日常最低库存
6 `/ M8 ?4 y  j# p1 o) W/ N! H. ^" t7 Y
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 M, P8 m& ]" k& O, D* v下面那个缩写是用来表明正常库存流程?% S' Y% i/ b% F
A:FIFO=FIRST IN FIRST OUT 先进先出; B6 X7 M0 B7 J) ~4 x

1 ]8 y# e& D$ L; W, e42.Which of the following knives is used to turn vegetables?
5 R1 A8 i: q( U: ^4 h下面的那把刀是用来打开蔬菜吗?
: h% e5 K0 U2 T/ HA:Bird's beak knife   鸟嘴刀
5 j: O2 x4 d, J* ?" uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; t# p0 x% s  x; ]$ a3 D
' j1 A3 o% j, ~3 ]43.What is an instant-read thermometer best used for?. N1 E* t5 {& }2 b( M: M
即时读温度计最好用于那方面?: c; o, O1 \4 ~- f
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 U5 h8 o& X+ f; E3 f2 K$ J# x2 _

" H' Q! \0 O. \( k" w+ x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# W: {; E1 S. j: }% s" Q
下列哪些金属材料受热均匀,通常用在铁板而且非常重4 C( v1 O! ?* |6 h) a  B5 r/ t
A:Cast iron 铸铁8 S  q" `+ n( e7 }$ h! o! c
8 F0 k3 z- e/ v8 f0 W3 ^  \: w
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  z3 n( x' [7 m3 Y0 t5 u
哪件装备下面有一个可移动的碗和一个S形叶片?6 n% V. }' O" p! f
A:Food processor 食品加工机# l1 m! Q* r* w8 m: E7 l
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?( h; k  \! n# d* E
下列哪项不是用刀的安全规则?
4 K4 H: ~- q/ h* eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
9 j0 H# L) ?& ?6 t" ^; U! U2 V% [* ^/ `& }8 Z# G* _8 Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 h! _( S) Y& m3 |" p% B4 w把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 w' y+ |5 J6 K
A:RondellES
- {$ N4 p: H0 s% H1 T5 ?6 khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
% `$ {# E6 A( T8 B- V下列哪项是切成小方块用于汤的装饰?. u% v! L8 e8 z5 |* u
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  R; i. Y, ]* W1 O+ N+ O; G49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ j9 g" E' E% K; M  m6 L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!!——( C- M$ D% a" W* A" O) A
A:Gaufrette $ I: g: {" s) I+ |. X1 Z& |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  G  ]8 g! a- X' w, G3 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ ~+ u. M6 r* LGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 U# a' I& |) M) |5 Z
- x& a/ a  a- N: j  V50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 j  M9 k1 F; p) \0 a
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)% H' E! x& A0 D1 o: @  Q
A:Cilantro 胡荽叶 香菜
5 Y) ]6 B8 r( o  U8 @; G1 E1 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 I" J& J1 V7 T" d$ x1 K
6 }$ t5 d+ H7 `( X* u# |60.Allspice is made from:1 `: E3 x; r6 \" F
多香果,  多香果香料是什么: X" k; L1 C( X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; Y8 {& C0 }- a/ i# N1 V9 h( F8 M
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
) o1 _) k3 q% m+ Z" R6 f下列哪些是用来做香包德épices?. K; Y* y, E- v4 t! F
http://www.sachetcatering.com/1 ~: m" t  w) b7 U
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 s, t2 A9 x2 P5 g  K
5 y: P( x1 H. n0 q# H
62.Which of the following condiments are not soy based?1 r! E" U6 C% r1 e4 |
下列哪项不是酱油调味品的?
2 k" c  H) x! s& k) s) @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:7 g& z+ ~: e& i" @
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:
( z- O" Z2 p/ H  x+ _9 CA:Pasteurization  巴氏杀菌# o3 F3 V# n0 m
& A/ _1 z4 v/ o" @
64.Which of the following steps is not the correct procedure for whipping egg whites?, f5 b+ x  C) I3 o
下列哪个步骤是不是正确的蛋清搅打程序?) D; l) b3 W+ F- Q3 G; \3 w( x
A:Allow to rest before use. 允许休息后方可使用。' g- A6 M$ }1 l% k3 n
3 `2 g8 ^" k3 M. C4 ^2 y
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 b: @7 B9 Y# c: z. _
A:56g and 63g 56克和63克4 h% I7 v- s- B- x$ @
7 ?7 W2 j! [4 H2 n* z6 m
66.Evaporated milk is a concentrated milk that is produced by removing' k7 K- [( r( \
炼乳是一种浓缩牛奶 是去除什么做的) f9 f* o  A& Y  V+ t. i1 ?
A:60% of the water 60%的水. q# s( o8 J- w9 Q& I7 W/ A; _
' C5 |0 o+ R2 s  I+ t# }& \
67.A method of cooking that transfers heat through a liquid or gas is:
% y5 A* c" G, r% ^& o; n3 S一种烹饪方法,通过转移液体或气体是:
1 `, m& Z, B( [A:Convection 对流
4 p% _6 X' Y% G2 J0 W
3 x7 i+ u4 y1 ?$ p. i68.The cooking of starches is known as  烹调的淀粉被称为
& e* t2 ^) d3 t# {# @' ?0 U7 M+ EA:Gelatinization 糊化$ G% q: f" J% p( D; I9 Z
4 S5 m# G" ?/ I* 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?
: E8 h% l8 W+ j' DA:Braising 烤
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; M8 M4 f- x, l  M70.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:! X9 f/ e' c4 o
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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; C0 E: T$ e6 R. m" u( u
A:Fumet 原汁. }  |1 m  k6 O- G% K

# B' X- m2 a- G, `1 W72.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' r; s5 l9 Q, V. F! B) q& S: V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: e: ^, B) J, E4 d
- Z0 U$ V" V6 C1 E73.Which of the following is a principle not used in stock making?
% a( F4 m6 _* J) u9 W* L下列哪一项不是用于制造高汤(低汤)的原则?
' a5 ?- V; ~2 f! G+ rA:Start the stock in hot water.开始在热水中操作
& ]( g- J1 U; I( z% a6 j% Z! j" }2 J$ N0 v# r* p
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. P# R5 s: G$ _: a
A:Remouillage 法语熬汤
& }# e, E5 T  R' `http://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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 楼主| 发表于 2011-5-6 13:20 | 显示全部楼层
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