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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。
% {$ z5 `0 D5 O8 T6 U, c8 j4 F1 O, W! c: V& N
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。' K$ G8 G/ ]* g# ^
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, ]6 ?' {; _: p  ^- D* r
1.Which of the following methods should be used to determine doneness in a New York steak?: e, j  J$ e5 ~/ X) q/ F
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)
0 {8 T8 h# s- f8 E, W; cA: pressure touch. 压力触摸( l1 M+ W" y: L6 f$ {3 T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- n$ d3 u7 D' P. J
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% {0 R  S* f+ S! u( E
A: acid  食用酸
7 M, c" _# Y7 f4 X: y! N) f3.Vegetables are major sources of which of the following nutrients?
; q/ \9 O- ]/ f* T$ v蔬菜中包含的主要营养有哪些. _& B  [5 L: i* |% y* T7 o
A:vitamins and minerals. 维生素和矿物质。% Y( M' {1 o- B1 ]# B9 M) C
4.Cauliflower is commonly served with
4 d" M" I; Y" u3 S, m6 A% B花椰菜(菜花)最常见和那种酱汁搭配
! g& p3 e: F$ D# HA:Mornay sauce. 奶油蛋黄沙司) u+ X" S9 j- m1 [9 E8 Q* y& I. S
5.Which combinations of products are found in pie dough?
' P* `5 U: K- w4 O- w4 h  D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# F3 T$ Z4 K) B& |6 O2 p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# m/ J1 \# S5 q2 n- |+ Y+ r8 T6The French term for mussels is 法国语青口(海红)叫什么
8 o. `" O6 H: z2 P4 }0 TA:moules.法语青口,海红
/ F' j) p: l4 p/ ^8 ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ ^& k" `& A" L7 R
A:faintly fishy. 稍微有点似鱼味
$ J! e7 o: U) z# s) \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' z& _+ q: I) r! s* E% t) T& h
A:2 days. 2天
1 j3 y% [0 m& F2 ]0 s, G" w9.What are the principle ingredients in ratatouille? $ y& `9 i* I6 V) }6 u( U3 {) ?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' d7 |4 o* d% w7 f0 Q6 A, {A:Zucchini, eggplant, green peppers, onions and tomatoes4 G4 r8 [3 K( i9 e$ K4 J
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ p$ a3 V6 X$ s9 V3 v! j" G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% s, C  U- Z# a" k+ r1 XA:cook food in quantities that will be used up within 20 to 30 minutes.
. g5 u, r& u1 i% N% t大批量烹煮食物要在20到30分钟内
$ e( a# X4 l  r0 z11.What person has the authority to issue a Health Permit?! ~. o- Y4 {/ I9 @; {* X8 R+ |5 t+ I
谁有资格颁发健康证(卫生证)。- @1 k9 x2 ^3 [! ~
A:Medical Health Officer.
! S2 R9 I5 f* P+ W* q医疗卫生官员。9 s) K# ^, s1 h( ]. k5 A
12.For what period of time is the health permit valid?
" N2 ~: h8 B; F1 l. J健康证的有效时间是多久?. P2 c  i; o% i
A:12 months.12个月. [6 |& h: P8 _! ^$ A* u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 x! S3 ^. h5 O1 D) R2 A4 ~
在食物和饮料准备区,通风系统换气的标准时什么
5 {7 Y9 I! v7 ^7 qA:08 times each hour. 每小时8次
4 z& _+ p; J' G! F) l) ^# \% K4 _14。The minimum temperature for manual dishwashing in the wash sink is9 ?" S8 ?- ?) }8 l0 d0 [' A
手工洗碗,洗碗池的水温最低多少度?& G! Y. y$ J# }% ?& X+ l
A:110 degrees F (43 degrees C). 43度
- X3 U% _+ }" R1 p% t. i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, \: @2 O3 U2 R, W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 H  L$ ?* ^; A) |; v9 y
A:180 degrees F (82 degrees C).  82度
# C; F3 K8 [$ k, B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) t: y! d+ t4 U" [* f& F; j3 E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ O: I* p/ ?4 [( n* j4 MA:en papillote.  法语自己理解  D8 W+ r8 Y; h5 ]3 o) D7 _$ W
17。Wing or Club is considered a
* K3 ?1 K2 j$ S; @, b" ^翼和CLUB 被看做是一种...
, B  L( i% g, P3 XA:Bone- In Cut     带骨切
; i+ F8 _  G" C( c' U18。New York is considered a   纽约牛扒被看做是一种
& A! `7 W6 \6 E+ C# x) hA:Boneless Cut     无骨切' d0 R& `7 u: F3 l. l
19.In general, a court bouillon for freshwater fish will contain
9 h" y' N4 _) k( h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
- l1 z+ }4 y% d* \2 z5 rA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' x" B9 B) Q* T6 {+ ~! a
和做海水鱼同样数量的调味料和香料
- j- n$ G( r( _8 B20.Anise is very similar in flavor and appearance to& j- G* V; A4 ]) n
八角和下面的那种原料有相同的味道- J  j2 F5 ?# F7 N7 `$ G, y) @' N* E% q
A:fennel  茴香' b" u. ^1 C+ e6 _1 Z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves- b. x0 B* J2 x5 G7 l2 |
下面那种原料更像大葱且有平面的叶子
+ h  O& q4 G) J; K* {9 o3 r, nA LEEKS  似蒜葱 (这边人叫京葱)0 `5 k1 X8 T: L& T* l: q( f
22.Which of the following cutting shapes refers to a small dice
- _6 ?1 \& i/ N0 S. v: H下面那种刀切形状指的是很小的粒(末)
& L! m6 A0 r, E* Z, }" S2 w1 z/ _# lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。' X$ q) p) l2 z. U# H! P
23.Oil is added to the water for boiling pasta in order to* p. n+ o+ c) x9 h
向煮沸的pasta (意大利空心粉 )中加油是为了
! ]' i$ w( T0 ?! FA:prevent the pasta from sticking and to minimize foaming action.( m- d. t2 Y" \- O3 f
防止面条黏合并降低发泡。9 k& z% H( \; g) X* q7 r
24.Which pasta dish features pine nuts and basil?
% B5 {, u  ?: h' a2 V下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)) q0 I* u9 p# ~% p1 J1 T
A:Pesto.一种绿色的意大利面酱
& w5 w9 a$ h, V: e' K8 R2 y: Ihttp://www.tianya.cn/techforum/content/96/563836.shtml- l% _& D9 L, l+ K" r+ M# T$ r
  B% j& N+ ]5 z. O2 M2 m' F0 j
25.Which of the following is a spring vegetable similar to spinach?
+ B9 S( y2 X+ I( u( D+ W7 s下列哪项是一个春天的蔬菜类似于菠菜?
$ u& i1 K) e1 F' D9 aA:Sorrel. 酢浆草。
( a7 O. J! ^5 ~http://www.google.com.hk/images? ... iw=1263&bih=572
大型搬家
鲜花(33) 鸡蛋(0)
 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:1 d) j0 i& V3 G1 b
哪位厨师最早带来高水准浮夸的美食
5 q) C' w1 ]" N9 L9 DAAntonin Carême 人名 安东尼·卡罗美
9 n: M5 y# }3 o' w6 d( p- @* R! \- G- u9 |/ C7 l* L2 L7 P* o; `3 [
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 e) ^/ A; F1 h  _: K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' Q) _, e3 f- t5 i4 |' l* c/ g
A:Cast-iron stoves         壁炉
" m' v3 E  n( g2 @0 r( q- \. d  @5 Ehttp://www.usstove.com/products.php?id=6
- w; ^" e; F& s% n
# I4 `* Y" O7 E28.The French term used to describe the roundsman, or swing cook, is:  I) x# j2 `' K0 |) X
法国术语,用来描述roundsman,或摇摆厨师是:
- t7 ^& C8 S- D3 ]6 M4 g  qA:Tournant   图尔南
8 j! a  P. ]; d' `3 _. V9 C
6 B! |" d  P2 q; K) N29.Another term for the wine steward is:
* }0 K; D5 \$ Z葡萄酒侍酒师的另一个术语是:, _* h3 Z6 J: H
A: Sommelier 侍酒师/ ]" o: X( ?) D+ ]

5 i: @6 z- I8 O( b30.Molds, yeasts and fungi are examples of a:
: |: T6 P0 W2 v3 r/ ~) \5 o霉菌,酵母菌和真菌是一个神马例子
. I% Z4 V) f) ^  P2 Q  o2 SA:Biological hazard 生物危害; [3 N, k; @6 T* W% V( |, [
. [3 h: h5 w! H) k; S$ s
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) c+ B' u! O* A$ W( s& Q- l: p: ^根据加拿大食品检验局,食品的危险温度区在多少之间:( v2 U8 b# \: w% J0 j0 p8 u+ q
A:40° and 140°F (4–60°C)     4-60度
( d8 A3 O) D+ s; y/ q% |' [1 ]
! G. A  V. T+ k' `8 P- ^/ ~32.All bacteria need the following for survival:
7 J; F) o% O& l" I. v+ S* n2 W所有细菌生存需要以下哪些内容:  L- V& U& I3 C7 Y9 P8 a" o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. q& ~. W; `! [
8 v6 l5 O% d2 ^) g
33.Which of the following correctly represent critical control points in a HACCP system?3 _. |9 ~$ Z" D
以下哪项正确表示了HACCP体系的关键控制点?3 a( i8 j/ J4 h% U) ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   l# u6 O' L. G8 z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 q0 S1 C" ]3 X: b4 u! l# i
2 D* c2 w+ o! ]  F/ J4 D34.Which of the following is not an example of a carbohydrate?
% R0 p, v* i6 j" S! I) h下列哪一个不是碳水化合物的例子?1 C5 x9 A5 P7 \/ O& R/ a
A:Essential nutrients 必需的营养物质2 W/ g, ^4 r5 j. ^" c

( l9 }: u7 [% A8 P3 N35.The process by which a liquid fat is made solid is called:
2 j# A, V* Q" W2 x0 K) ~& Z液体脂肪做成固体这个过程叫什么/ M% d# Z6 }7 Q' g3 G) L) O
A:Hydrogenation  氢化
+ G* e  r" u! c! |' U* X8 u- l6 F- O/ X! P
36.Which of the following is not an example of a fat substitute?! S' A2 z" G! w8 B
下列哪项不是脂肪替代品的一个例子
: |( N+ c( G* \A:Acesulfame K  安赛蜜K表' n; o  c8 r3 M$ L8 W* [
# g0 B4 c) T, ]
37.Health Canada requires that a product labelled "fat free" contain:
6 |3 S& |8 g  z% u1 ^- L加拿大卫生部要求的产品标有“不含脂肪“包括:' Y+ Q- ^2 P4 T4 |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 G6 L) C" J9 G3 _' B+ @" P

. j. c9 g* Z" R- q38.Which of the following is not a problem associated with converting recipes?
9 v& A# p( p& `; }" Z/ g( R. n下列哪项是不相关联的转换配方问题?& y4 c* R& Q) b( e5 g3 ?. X
A:Unit cost 单位成本
* ~0 C+ C! Z8 @1 ?: `0 q5 e' l9 _- Y' U
39.The condition or cost of an item as it is purchased from the supplier is called:
8 f( A6 N. f8 W8 B( S从供应商采购的物品的品质或成本叫什么0 w2 }' h& o9 L9 x4 a% G* Y$ x
A:As-purchased cost 购买的费用
; k: g, S1 ]! H6 A3 }# ]. _
1 B! k1 Y+ X7 x& R$ G40.The amount of stock necessary to cover operating needs between deliveries is known as:1 @; B7 W- m- Z8 `3 J
在新货到来之前用于日常所求的必要库存量叫什么! v( j9 ^0 D6 p
A:Parstock 基本日常最低库存
: y' B& k- R$ l5 [7 U, f( P: ?, u
5 ?+ ^0 U$ L4 U/ m7 E  b41.Which of the following abbreviations is used to describe the proper rotation of stock?
; |( a- `" z2 W6 [/ M下面那个缩写是用来表明正常库存流程?
1 k' i- I2 R' m; {A:FIFO=FIRST IN FIRST OUT 先进先出
) a$ i  G( V8 X. R2 E, O' M$ h% m: V$ ?% {/ a: I$ u4 C( f
42.Which of the following knives is used to turn vegetables?% T5 y- y% @( Y- v. C! q+ A1 Q3 p
下面的那把刀是用来打开蔬菜吗?- F  e& Z' c( h3 r) o, ?
A:Bird's beak knife   鸟嘴刀
# I9 q0 z2 Z' U7 nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) {9 X+ j0 W: T3 q& m
$ D! Q3 ~: f9 h
43.What is an instant-read thermometer best used for?
" s/ t3 F9 P, C. j1 @/ W即时读温度计最好用于那方面?9 Q" ]8 e+ ^" v6 Q2 U8 o4 H9 u
A:Checking the internal temperature of a roast 检查被考物品的内部温度; B& e( V1 D' Q% m7 T% u

0 \( P7 p, v# {' x( F' L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; [. h% O1 X' v$ ^  T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" s7 g6 W. s1 e( u% V9 v/ cA:Cast iron 铸铁, O1 a' |: p# D' {

8 ^1 \5 p5 n8 X! b0 U: h& W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 n/ x) T3 j5 ^6 @. U
哪件装备下面有一个可移动的碗和一个S形叶片?
" F" z$ B6 ~! {- s" dA:Food processor 食品加工机8 t* E: R6 w3 f2 Z. V2 {
http://www.google.com.hk/search? ... iw=1263&bih=572  g. T) k( Q; R

& q8 V4 }! {) D! [' o* @46.Which of the following is not a rule for knife safety?/ Y. Q& P0 b5 A% V0 ?: O( \. A
下列哪项不是用刀的安全规则?7 _4 p/ {2 A3 {) u# ]# _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( m! m  Z2 N0 i9 M' c; v  d( h; w. {
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* X( I4 _3 a( Q6 y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 x0 y+ m/ w. A: s6 W2 y  IA:RondellES 1 V9 O( [! B# o
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
2 f1 x& C: P# Q$ T4 c7 n下列哪项是切成小方块用于汤的装饰?
9 q6 F; _! O" W8 _A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! }5 h  g9 h0 p$ |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& s7 j6 ]+ b0 I0 B8 \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!!——  d9 I( Y, i7 x; `' o
A:Gaufrette
% E: K( ], [$ P/ S8 ]" o# q- vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 x7 a/ p& W! ^; p7 \, Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. b0 [- C- W" G3 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ s% a% l2 Z) c  L, ]

4 ?" ~/ b/ i. E" K" ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ E& z2 |- }" F" t3 L) i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)
% E5 S& z: O8 n  ?( EA:Cilantro 胡荽叶 香菜
) n$ c: x8 \* |* d2 @. Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: [7 H" e; j  j2 |, T' Y

9 r& ]* N1 z5 d9 V% j60.Allspice is made from:  G3 q- K3 y4 ^! T% F# _
多香果,  多香果香料是什么
" r! `' A8 G+ Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) ?* [  ^  a! u2 CA:A dried berry 干浆果+ `9 j" y# |3 p/ n: h

) b; u9 H, Q# D# s. k/ Q/ q61.Which of the following are used to make a sachet d'épices?  ?" W) |. v7 t" {
下列哪些是用来做香包德épices?* P/ Q) d" i$ A9 c% @
http://www.sachetcatering.com/+ K! J6 K" X/ E+ O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 t4 h/ G4 `( m7 x
& F- T/ y8 u% V62.Which of the following condiments are not soy based?
: N: r9 b) I: ^. e1 v下列哪项不是酱油调味品的?
, m# W- ^; O! d: E% r+ _A:Wasabi 日本辣根
, W  z0 l# W# X3 _1 B
4 `7 k, Z6 v  E4 D63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 Y3 x% s, U6 \: ?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:
5 D. c  q/ P9 M  F0 L/ ZA:Pasteurization  巴氏杀菌/ K7 `/ L! @3 Z0 G
  ]/ F& Q4 J1 Y# H* t
64.Which of the following steps is not the correct procedure for whipping egg whites?( k( m) w# \( v
下列哪个步骤是不是正确的蛋清搅打程序?
2 s3 N  R% [0 o' g/ u7 K$ Y  z5 x, s# j9 \A:Allow to rest before use. 允许休息后方可使用。
; f& Y. r3 ^# S+ ?- S; T; v+ h4 o4 H
  c6 V# k  y* Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
- a1 E1 B. m  U& o5 t7 _4 X: ]A:56g and 63g 56克和63克5 `; |$ e0 m6 R1 v5 ~; U: l
2 _- e8 C. y) q3 G6 _  ?
66.Evaporated milk is a concentrated milk that is produced by removing
7 }, k  I5 u9 l! Y炼乳是一种浓缩牛奶 是去除什么做的  Y% |- ]8 Y, F7 c9 S
A:60% of the water 60%的水
. v, B% m% g0 C; j' ^
# M4 S" H* F$ s# f9 W! t* O67.A method of cooking that transfers heat through a liquid or gas is:
; \0 h" s& c3 i$ a1 J一种烹饪方法,通过转移液体或气体是:
3 O7 q+ \* z  K, Z, r7 iA:Convection 对流8 j+ z1 f" M, @2 ]- }
; i+ l) z6 J) c) H
68.The cooking of starches is known as  烹调的淀粉被称为- `  w+ F2 g  w1 @. \
A:Gelatinization 糊化
4 A( C" H. P& A
* p& D7 J' W1 e/ J" ~8 a. C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 }+ u. K: I  D6 f) m7 r
A:Braising 烤
: `; e4 ]/ B6 G, _4 b' y2 [$ Y- {$ [$ B
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:
8 v7 W3 H/ l( c- \: b9 a2 NA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" y* w; q+ q0 p& g7 h

0 Y$ W2 |) T# c7 I3 O( Z4 x* N& _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7 H( A+ c2 x- X
A:Fumet 原汁# L4 r- {" M6 }

1 T8 I8 t* Z0 K& P& G! s' R72.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1 S! n) x1 d. O3 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 O6 O6 y% g8 e8 \/ r) f0 l% R9 b
5 m8 q% f- O+ I  x! O; Y1 f73.Which of the following is a principle not used in stock making?
2 T7 s, w7 B2 {$ M下列哪一项不是用于制造高汤(低汤)的原则?
2 u/ ]9 ^7 y5 n8 hA:Start the stock in hot water.开始在热水中操作, m4 E5 }7 S. ?! X8 V* [, N
5 Y8 C. y2 F# r/ G  `) Q5 A* A
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' K- x0 Z& r  O! R/ V$ p4 W$ F1 V6 t
A:Remouillage 法语熬汤
3 i0 g( e1 F8 C( k/ [( Yhttp://www.haibao.cn/blog/post/176242.htm
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