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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。
! W; N8 R- U& V$ [) M! r* }
! b  u6 K4 _- B# _2 b4 y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。0 H& [7 a( L3 N
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$ X8 s  z6 g( N  C# l) F
1.Which of the following methods should be used to determine doneness in a New York steak?# k! H( q/ Z# D2 R0 U; s% \
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)
; ]5 x6 b3 F& DA: pressure touch. 压力触摸1 S( G+ p. H* k# d
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 u6 T8 t  |# N" H, g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
/ C% x. H2 b2 v6 K& d0 l- UA: acid  食用酸
- c( {4 n. _( }7 |; x3.Vegetables are major sources of which of the following nutrients?2 M+ A5 n6 ]2 s4 S
蔬菜中包含的主要营养有哪些
6 o& \: D$ ~+ h9 R$ Z# fA:vitamins and minerals. 维生素和矿物质。* x# l7 u7 Y9 W! u/ w! x! B5 h
4.Cauliflower is commonly served with
% ^# D+ o: p2 ]花椰菜(菜花)最常见和那种酱汁搭配- J, ?8 F+ B* }' S0 r2 V6 x
A:Mornay sauce. 奶油蛋黄沙司
- z3 }* y! p, |; ?: _5.Which combinations of products are found in pie dough?
( `: G6 l& W+ M下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??). `* x& `3 p5 L, j* g+ Q; M
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ I  a/ u/ C. h2 d
6The French term for mussels is 法国语青口(海红)叫什么& A0 o  q% }- H  t" @
A:moules.法语青口,海红
3 q# k( n5 E' I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 |: {; n( O, p9 u( bA:faintly fishy. 稍微有点似鱼味
' B! x3 o* v4 v  ~  l# O& j9 ^8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ \, E1 w4 ^/ ~* xA:2 days. 2天
1 R1 [, Q  a) q1 h9.What are the principle ingredients in ratatouille?
& b" d& E) t; O( m! r炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: ~) `8 q7 H# X' l6 hA:Zucchini, eggplant, green peppers, onions and tomatoes3 g+ ~1 N$ v- j3 k' `5 Q2 K, M
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 k) O/ h) E% n3 k; L( p2 m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 U, g% y: r1 n6 DA:cook food in quantities that will be used up within 20 to 30 minutes.
& V0 q' N6 L8 ?% z6 w大批量烹煮食物要在20到30分钟内
2 A+ L- b& ~" ?11.What person has the authority to issue a Health Permit?$ X9 z  l2 y' [' n: B4 z4 A
谁有资格颁发健康证(卫生证)。8 g$ V; p2 J4 ~& F( L) _
A:Medical Health Officer.
9 i0 l1 @( y, F  ]* e医疗卫生官员。
; X, n+ g* ]0 B" P; {+ j! o12.For what period of time is the health permit valid?
, g1 s9 ~5 T0 o* F1 z: s健康证的有效时间是多久?
% D+ a8 d2 ?7 L2 V: H3 y( ZA:12 months.12个月( W# o0 i( y7 z3 c+ O% v
13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 S' \1 ~' C  g0 k1 F0 `: r5 d( V
在食物和饮料准备区,通风系统换气的标准时什么
  U0 N0 ?& R4 e( fA:08 times each hour. 每小时8次' X" l# N. ~% r* K, C3 s
14。The minimum temperature for manual dishwashing in the wash sink is7 k9 W5 y( y2 e  v6 \
手工洗碗,洗碗池的水温最低多少度?' G7 ?9 a  e# d( R
A:110 degrees F (43 degrees C). 43度
; I" a5 `4 r; N- s% P. c' T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 U4 ]% R4 e- x- i8 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 Z/ F4 h7 P! B1 F+ iA:180 degrees F (82 degrees C).  82度% z7 ^: y# G1 \6 t9 k, I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 l" p  s3 u) C3 [/ I
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' \/ u* }8 w7 |+ VA:en papillote.  法语自己理解
. U! y# h  x( K- ^) \) B7 }7 i17。Wing or Club is considered a
6 H: H/ L$ W& o# P翼和CLUB 被看做是一种...
! z# K7 Q+ E1 u: S' gA:Bone- In Cut     带骨切
* u0 ]: L& Q5 D7 Y18。New York is considered a   纽约牛扒被看做是一种  ]8 k0 X/ x2 {$ K
A:Boneless Cut     无骨切
% J, U0 D% d( m! A0 _19.In general, a court bouillon for freshwater fish will contain# O+ a3 ~) R/ l: R  X5 ?
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$ X' g0 i+ F* e% G5 s# N5 _
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; Y& b6 l# N( o3 \: E1 a和做海水鱼同样数量的调味料和香料" E2 \; T0 B8 x' L/ g$ F
20.Anise is very similar in flavor and appearance to
5 A, u$ i3 b  G* o" I; m" Y八角和下面的那种原料有相同的味道6 T+ M2 e& j, W9 M1 D5 q/ v
A:fennel  茴香
, y% [5 @$ ~2 t/ v7 M$ b/ k& }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' z4 @7 H) o" B9 X! [/ d; ]& n下面那种原料更像大葱且有平面的叶子
1 Z6 {, W2 O: f8 H/ A  W1 xA LEEKS  似蒜葱 (这边人叫京葱)
3 i; W# s8 ~8 C; `1 V22.Which of the following cutting shapes refers to a small dice/ D* L# `- y- ?! W5 I' S, J8 U7 r
下面那种刀切形状指的是很小的粒(末)3 j, y$ i: q, M7 K! r; y. o) x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。) J7 W. z" Q. i- d3 Z/ B5 O
23.Oil is added to the water for boiling pasta in order to
* q9 A0 I$ V0 B1 x4 G8 Q8 U/ }向煮沸的pasta (意大利空心粉 )中加油是为了
6 I+ e+ N# N$ J8 RA:prevent the pasta from sticking and to minimize foaming action.
% ^- p$ \( T4 u3 k2 {0 e防止面条黏合并降低发泡。
0 ]7 j: L3 P" H( Z; S24.Which pasta dish features pine nuts and basil?
0 ?( Y+ L# _3 R3 O: f下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; D+ h/ w6 a$ a. I8 t5 c( uA:Pesto.一种绿色的意大利面酱 $ W& V. x" I" q
http://www.tianya.cn/techforum/content/96/563836.shtml
' Q  J  B6 U5 E% B" D
$ z9 w, B* H9 F9 x9 O25.Which of the following is a spring vegetable similar to spinach?
# Q/ g8 M" u& P" s% U下列哪项是一个春天的蔬菜类似于菠菜?+ e5 y) Y# y3 p! F8 `
A:Sorrel. 酢浆草。
! H/ @, N0 }/ t  b' y& H3 lhttp://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:( l. d: K) T. Z6 `0 O* N
哪位厨师最早带来高水准浮夸的美食" c6 d3 u3 t9 X
AAntonin Carême 人名 安东尼·卡罗美/ }- P% T! `$ G9 T2 e

7 E: L* r& g6 r# z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 x+ O5 l! a9 ?) A, R* m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 t$ T  I7 ^, j& G$ gA:Cast-iron stoves         壁炉. Y* ]8 y' i& s" _8 @, N3 d
http://www.usstove.com/products.php?id=6
  V) G. N2 T3 v0 M& _
! Z: s9 g* e1 e. r28.The French term used to describe the roundsman, or swing cook, is:
: `; S" ^3 Y0 [, M+ f1 J/ J法国术语,用来描述roundsman,或摇摆厨师是:1 X7 f+ [  ]" J2 }8 H/ E; Y
A:Tournant   图尔南
8 v9 J6 M' L$ a6 W( x8 T0 N$ [4 m$ z( A% {) B
29.Another term for the wine steward is:1 N% x. O/ L+ f  o4 t5 e6 S
葡萄酒侍酒师的另一个术语是:
/ g- G4 [  x/ YA: Sommelier 侍酒师
6 ~( g, _4 G# }; G7 {
% {4 e6 E' U3 l+ G9 k" R( P- {- v30.Molds, yeasts and fungi are examples of a:  K2 A  w1 A$ E9 @) |% E2 n
霉菌,酵母菌和真菌是一个神马例子
1 s  _! Y: u1 }1 n! OA:Biological hazard 生物危害& d/ m0 L+ c1 n7 x- e

, |9 Z! k" F5 y+ n0 w: V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 G9 R8 b/ [1 t3 ]7 P" T# M根据加拿大食品检验局,食品的危险温度区在多少之间:
9 r6 M% X6 `/ G* b2 k+ W/ X' ^A:40° and 140°F (4–60°C)     4-60度7 n; G6 A' B/ [* ^; d+ [

6 a7 t" v, y# x1 }- C6 ^  x32.All bacteria need the following for survival:& ]) p2 ~* n1 V
所有细菌生存需要以下哪些内容:
) a; E  ]. b8 q& p, ^# e( HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, u6 @; Y3 p' B1 y! y3 B# B# h' H* ^9 [- m8 ?
33.Which of the following correctly represent critical control points in a HACCP system?
; E* C8 M$ s' V0 y( Q1 A, Z以下哪项正确表示了HACCP体系的关键控制点?  i3 Y: p4 H8 A5 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 f! c& t# c7 S# i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ C# o5 C  }# d  D! W

. g2 d4 {8 [& h5 P# Q) U34.Which of the following is not an example of a carbohydrate?
$ i; ~. j1 u1 F8 u% ^: N下列哪一个不是碳水化合物的例子?
( Q" R; A! q2 s+ C$ IA:Essential nutrients 必需的营养物质! c- L1 z# g# \0 \& G: W

6 \6 @; ?: y1 X' u35.The process by which a liquid fat is made solid is called:
5 h9 k& O& m4 t" Y7 @7 I液体脂肪做成固体这个过程叫什么) X. [5 @8 Q7 B2 B) m5 @
A:Hydrogenation  氢化+ n. o  u- [9 E3 s5 L
4 e! D8 ~: G& G; n. k$ X
36.Which of the following is not an example of a fat substitute?
$ @+ {1 o- S; J* v# o  X下列哪项不是脂肪替代品的一个例子6 r, v; d% M$ q) M* N( Q6 d, [/ R# c
A:Acesulfame K  安赛蜜K表
2 x# x$ |( z7 N! T4 x7 t% Y8 K# p! G7 ]+ ~8 F0 x
37.Health Canada requires that a product labelled "fat free" contain:
' J/ n& O: l8 g加拿大卫生部要求的产品标有“不含脂肪“包括:
# m: Q; ^- W" v3 M# A: P2 _8 v. u  jA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ a) e- Q" g  F* `1 u1 P; _- X/ }( F5 x: L
38.Which of the following is not a problem associated with converting recipes?
& X( j. I, ?' X$ f% _下列哪项是不相关联的转换配方问题?# ^/ ]6 V8 d( Q, L
A:Unit cost 单位成本
3 h$ S7 L1 i& |) v/ ]
& Z% w5 S" B* e, ^- B5 K39.The condition or cost of an item as it is purchased from the supplier is called:. p" @/ X! |- X9 Q. C$ o- J6 R
从供应商采购的物品的品质或成本叫什么
+ q$ N9 D5 P3 I. G4 RA:As-purchased cost 购买的费用- \& Q  T. u" d: T, N0 i

  }6 y; G8 ^* j9 [/ Z6 ~' G; h40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ o, _+ ~' g. z# f1 H: ?在新货到来之前用于日常所求的必要库存量叫什么
: j5 X" l6 q2 EA:Parstock 基本日常最低库存, s0 A8 L: r3 I8 J+ Q' q
3 i. y* r4 a. }9 M5 a
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& c( P9 x. Z5 T" j下面那个缩写是用来表明正常库存流程?
/ Z; @; e& c# O- w" HA:FIFO=FIRST IN FIRST OUT 先进先出2 @5 }( K  y- _6 z3 h7 M% I( P
2 V* y; G- {' h3 B
42.Which of the following knives is used to turn vegetables?
: K- B# B( R" D# B- R) D# U& ^* \( ^3 e5 F下面的那把刀是用来打开蔬菜吗?
5 C- S) f1 F, g* ~; YA:Bird's beak knife   鸟嘴刀
8 A/ I$ W2 W) l$ Q: G. f9 O+ d) Ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# E  ]* ~2 A; q7 J* J7 @- p( {
$ g4 u* g& _3 ]# ?4 c; E/ K43.What is an instant-read thermometer best used for?
0 C" x8 N. G; Z* w即时读温度计最好用于那方面?
8 e- J8 r* `. j# ]: `A:Checking the internal temperature of a roast 检查被考物品的内部温度
) t6 w7 O# @* j% l2 `) r+ Y% x
( u, v( R. p/ t: B5 V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& v5 n0 j- N6 P; i3 _6 K下列哪些金属材料受热均匀,通常用在铁板而且非常重  |9 f. Y4 t/ y" \4 O4 i, E& Z7 h+ k
A:Cast iron 铸铁
/ e# i% k$ o9 O+ Z  y" t4 }) s4 u3 ?1 p8 I% S& s! S& x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 K; t& c0 c9 B* R- u$ n哪件装备下面有一个可移动的碗和一个S形叶片?5 {% ?; C  X+ V+ m% o
A:Food processor 食品加工机
/ p  x; X! b8 J: @http://www.google.com.hk/search? ... iw=1263&bih=5729 r% r) H8 B3 J1 o! P

( q/ u, x  @2 D; o; Q8 s46.Which of the following is not a rule for knife safety?
4 m; _7 G5 }$ h: s0 e/ Y: p下列哪项不是用刀的安全规则?
& [& n) c6 }6 t3 d9 g2 rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; M5 m9 }: G, |8 L% n, p( J

# R2 D$ v, F7 F7 \! V47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  ^9 r5 `/ a0 j( i, e/ c! c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
; n; Y% C& x7 B% |4 LA:RondellES
1 |) w- R( F. b1 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; E6 y6 f3 W$ w2 S4 ~- p6 q+ e4 }

, g6 D- m- k4 i. ^& ~* i9 O. s48.Which of the following is a diced cut used to garnish soups?
8 ]9 e, [" Q* X- z下列哪项是切成小方块用于汤的装饰?  w/ r4 g# G7 o/ S5 H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ @* v. d3 C4 r- w1 O" `8 w- b49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" ^. C$ P4 q4 r% F3 v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!!——
% A; {( ?. a) M# g) }A:Gaufrette
) Q) @/ G" `7 S( H4 `* B/ dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; U  s5 v3 K  ~1 Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; B# j1 y0 e* W+ {' e1 e1 P
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 G7 P* ~  t' F, ^
' d* Y! R8 M$ @2 ^7 M% ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  K; n0 E, F. y5 G9 A9 G9 e8 [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)# w6 O1 D* j# I" x
A:Cilantro 胡荽叶 香菜, i! [5 b# N+ @" C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( t5 U% S* {* u( j2 H
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60.Allspice is made from:
( C) I& U( Q2 i 多香果,  多香果香料是什么. ~$ @% A( J, A$ I- t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o0 S1 E* k. JA:A dried berry 干浆果7 a: h8 \5 H* j- r8 U

  b4 O* c/ F- E& E# X: Y& X61.Which of the following are used to make a sachet d'épices?7 Y- F1 k* l; a* ?
下列哪些是用来做香包德épices?
. C# L1 D' d. _5 b% s5 o% I- jhttp://www.sachetcatering.com/6 g4 s0 J/ Y# e# l' T. P
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ {; q* y, L* H* W
# W5 Y- y" v  u" r
62.Which of the following condiments are not soy based?/ \! _7 \% w4 l. o/ R+ u& s* f' b+ D
下列哪项不是酱油调味品的?# G! Y* D' W/ ^/ ], U
A:Wasabi 日本辣根
- }: ?! [/ P0 W7 R, d. K8 j/ \* `0 S. p+ i& e
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:  ]) l: N6 r! m* f: ]( O
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:
' _* t2 v7 d) ]7 X) QA:Pasteurization  巴氏杀菌8 m$ x7 p1 L/ R3 v6 _2 X

* o7 ]% M2 }* l- {9 ~2 J64.Which of the following steps is not the correct procedure for whipping egg whites?3 L4 a) o, t$ }, N3 Q. R
下列哪个步骤是不是正确的蛋清搅打程序?
, `% D) o7 E* cA:Allow to rest before use. 允许休息后方可使用。% j- [6 m' f$ F) k  N

7 {9 f) W& Z3 m; L, X* e65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 {5 I" h( D! cA:56g and 63g 56克和63克  l* ^7 o5 v# [. z- s
  X5 l3 [: L& ?8 i- t  A3 @
66.Evaporated milk is a concentrated milk that is produced by removing
& ^( ?/ G  S4 y8 @: N6 A炼乳是一种浓缩牛奶 是去除什么做的
9 V( ~9 W' @! J, ?A:60% of the water 60%的水
% a! }- x3 T+ w0 b, p: I: j3 t) ~) n3 b: c- F  W8 ]. U2 J7 ?! V
67.A method of cooking that transfers heat through a liquid or gas is:
: C4 U! x" L6 O8 k一种烹饪方法,通过转移液体或气体是:
# G1 d# d9 m9 k  v' t! `; O5 YA:Convection 对流4 R3 F0 x# @+ n' P

( I. M% y/ r; E" ]; T68.The cooking of starches is known as  烹调的淀粉被称为- y3 G" [, V: h
A:Gelatinization 糊化4 i1 S8 E; W4 {4 s
& F0 q4 J. i. D! x) 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?
, ~; h, b! o( g7 h0 j! ~* PA:Braising 烤7 c5 M# O' [! ^

. j1 X, T) N. z, \  B7 p70.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:
( w1 l) ^7 |3 ^  jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# C% q6 w2 t& J2 Z4 E/ u( a
* n: i2 s& n3 G71.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- _* }: y: }/ b1 m2 F$ A, q
A:Fumet 原汁1 s, v% g- \1 Y" T

, u( I6 R* I/ b5 u1 P" S% \7 y72.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
& i, n7 q0 }3 i0 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
* Y: Q8 d' U" ^; ?
9 f" L; O4 D* T$ S+ Y- _9 X) f73.Which of the following is a principle not used in stock making?
4 @9 T8 g4 P) }7 Y( l) [! M/ O下列哪一项不是用于制造高汤(低汤)的原则?
3 r; G; i* T( z  C& g) r8 TA:Start the stock in hot water.开始在热水中操作
5 W6 |  h4 y: p! b  Z+ b! Z! ]6 j3 W
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( \" x& S2 S, _# K: d
A:Remouillage 法语熬汤
( @- x( ~3 @  Z, G7 y& e7 ^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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