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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。
, G7 n; e. H+ ^+ F, t0 E! ~$ ]! P8 g& Y$ J
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。" g( y1 l' h% \  V- k
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
% ^4 ?: \# o$ A4 R1.Which of the following methods should be used to determine doneness in a New York steak?2 ^! q  t- r; n7 t$ j
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)/ P1 A% o+ g5 c# b; w4 C
A: pressure touch. 压力触摸7 l/ o% u; f. h! ]( @
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 H5 j1 g, ?. |& 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8 O9 g, n4 h" w
A: acid  食用酸& M5 H5 u  Y: c( s
3.Vegetables are major sources of which of the following nutrients?
2 H+ L3 j" h+ d& J5 B蔬菜中包含的主要营养有哪些! T: O3 [7 a0 L
A:vitamins and minerals. 维生素和矿物质。
$ a9 r2 t6 T& O4 p4.Cauliflower is commonly served with* @; \6 r- ?2 V8 l( g
花椰菜(菜花)最常见和那种酱汁搭配
( m8 L" Z( C* }+ l4 s0 _A:Mornay sauce. 奶油蛋黄沙司
1 i( J9 M: p+ p5 f6 u7 k. E5.Which combinations of products are found in pie dough?
" h& `7 A/ ~% Y) T6 b( S下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
- L, C7 [4 W: z- a1 m% S8 H1 ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 e+ [7 |+ t9 S/ x
6The French term for mussels is 法国语青口(海红)叫什么$ O, n9 b; H0 r6 r- S3 o- j
A:moules.法语青口,海红
' X9 b1 _/ M) x: s9 y7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! x# H; X. J% H1 G  \) ZA:faintly fishy. 稍微有点似鱼味
, e/ T6 z% n9 w! g: E4 W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( T, M* Z8 B! h# Y' wA:2 days. 2天1 [, f% n# K  H# v" g, F" ~; F
9.What are the principle ingredients in ratatouille?
2 t" m  y( v9 J$ C炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ \* r2 g1 O( ~) ]. M" e9 G
A:Zucchini, eggplant, green peppers, onions and tomatoes; w& K9 |0 T% q8 o$ b9 e" A9 M) u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( T4 ?5 J* e( M, B2 K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?2 ]) o7 o& a1 ^5 }/ w
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 d) P' W/ f, S3 T3 A大批量烹煮食物要在20到30分钟内+ @* U7 R9 Y! y4 M6 k# S6 p
11.What person has the authority to issue a Health Permit?
4 N5 F2 X" n8 h5 {+ N  d谁有资格颁发健康证(卫生证)。
# P$ |: ?+ T! Z6 K5 `0 M5 zA:Medical Health Officer.
) q4 f+ b+ u3 G医疗卫生官员。
1 p# B+ c/ Z8 v12.For what period of time is the health permit valid?( T" I1 q4 K9 m8 G$ B
健康证的有效时间是多久?
# c/ k1 H9 ?- vA:12 months.12个月. }- y& @7 e6 F5 G+ ^" @! b, j/ T7 Z- W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 [( p8 M0 ?& H( d
在食物和饮料准备区,通风系统换气的标准时什么& U4 }7 V7 \) Z# ?( K$ Y% P
A:08 times each hour. 每小时8次
! [' [0 e4 W! U" \1 h, r14。The minimum temperature for manual dishwashing in the wash sink is7 a; \, w; l$ _/ V$ e
手工洗碗,洗碗池的水温最低多少度?
  a* h! q* \( w! }A:110 degrees F (43 degrees C). 43度
4 v1 a* Q4 j# e$ v' T) @15。The final rinse temperature on a mechanical dishwasher must be a minimum of:8 D: q3 G% A8 ?0 j# ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
; O: `$ x: L4 iA:180 degrees F (82 degrees C).  82度
: y* J9 S- O  e; H2 @0 b6 P16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: ^- J5 v, q+ j: I2 T用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)% ?1 G5 V+ \; e4 p! E$ D
A:en papillote.  法语自己理解
7 c* }8 ]7 o+ N17。Wing or Club is considered a: s9 [& Q- p' }! {
翼和CLUB 被看做是一种...- ?9 a8 Y6 \; G1 y
A:Bone- In Cut     带骨切& K7 Y( F" P- N9 R" J5 @
18。New York is considered a   纽约牛扒被看做是一种
, M; f5 _4 C* KA:Boneless Cut     无骨切
5 O- D7 M% A# w  Q19.In general, a court bouillon for freshwater fish will contain
1 e% Z0 U% E; g" X5 ^, B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  p8 J& G! [* \* L+ |0 \& e6 P- k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" a" v9 i6 T& r( J3 G9 Q6 J和做海水鱼同样数量的调味料和香料
9 ?2 ^9 b9 m, n5 N( L* {20.Anise is very similar in flavor and appearance to
% t+ Z+ G8 l& n- o8 |八角和下面的那种原料有相同的味道( x% `  P/ l$ H; T0 Q1 J
A:fennel  茴香
6 D( b5 H: A( b/ _. I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves4 d) }4 }4 z! d4 _3 G
下面那种原料更像大葱且有平面的叶子
& W+ n1 l" }7 y2 f3 DA LEEKS  似蒜葱 (这边人叫京葱)6 Z& v% K9 E  c( E5 F) p9 m
22.Which of the following cutting shapes refers to a small dice4 Z+ O0 J  |8 Z/ x: j! K$ t
下面那种刀切形状指的是很小的粒(末)
) f7 x% X' X1 G! f; w: J9 eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( |( v* w* H: \6 @, z3 |23.Oil is added to the water for boiling pasta in order to
# G9 X. p8 n6 D& e. E向煮沸的pasta (意大利空心粉 )中加油是为了7 y2 v, w' }; ]9 P# J8 N
A:prevent the pasta from sticking and to minimize foaming action.) M; |0 _( @8 y# O8 Q0 w0 \
防止面条黏合并降低发泡。
4 _& W4 @+ b" W2 B- M2 a' K24.Which pasta dish features pine nuts and basil?' x+ q/ U. A$ y: P# x! N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 U: x8 I% j$ g3 W2 [3 nA:Pesto.一种绿色的意大利面酱 . l; c7 t% P. ^3 ^. f
http://www.tianya.cn/techforum/content/96/563836.shtml5 O7 o+ D' ~( Q  b( K4 }* p

/ w3 T# i9 o3 ~& ~+ ?7 G/ ^25.Which of the following is a spring vegetable similar to spinach?
" V* {; N0 ~' n1 s* t; L下列哪项是一个春天的蔬菜类似于菠菜?6 v4 ]1 O" Y8 ?7 R8 p' h
A:Sorrel. 酢浆草。3 Y& C# d" P& G+ }% z! s" x
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:
% a- P8 L2 W$ c. f$ _哪位厨师最早带来高水准浮夸的美食8 r1 w( b' ?- v* T8 [
AAntonin Carême 人名 安东尼·卡罗美
( L6 t( d5 d( H/ L4 _$ f, w4 |& h% @7 U- U! O
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 ]% q' k, i& M- W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 C. @" y! X8 B" p8 I4 v) JA:Cast-iron stoves         壁炉3 h3 A4 }9 Y6 A
http://www.usstove.com/products.php?id=6& {( z* M) e. \2 l4 o
7 {6 I/ w, K1 Q- w" @
28.The French term used to describe the roundsman, or swing cook, is:+ [/ |- R& Q5 q0 J
法国术语,用来描述roundsman,或摇摆厨师是:
8 w0 c& p% ~" D4 h! s* GA:Tournant   图尔南
& v6 X2 I; _) ^4 t( c* P8 r, {
% f1 O' \1 |! ]3 m4 u$ m* h29.Another term for the wine steward is:2 }' \# P8 j7 }2 v
葡萄酒侍酒师的另一个术语是:' u9 P6 Y3 Y, S- a* _* p
A: Sommelier 侍酒师% @1 L, i, S" E2 U3 D

! Z) L& D( D. L30.Molds, yeasts and fungi are examples of a:# ~$ E- m9 g9 H; U$ o0 Z2 p
霉菌,酵母菌和真菌是一个神马例子
5 P3 d# k3 P7 o+ e9 _. Q$ yA:Biological hazard 生物危害9 H, O- `( B0 S( W( ]2 A
8 l3 C' J) ~+ m) }. Q( l) g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) V2 \% H, i" s; {+ \: C/ y0 D) ]根据加拿大食品检验局,食品的危险温度区在多少之间:
3 ~! G/ Z" c* S9 T; z# i6 y8 KA:40° and 140°F (4–60°C)     4-60度
5 D# h6 O: `: c* \0 \4 F( ]4 x
0 \/ r0 }" b. E; B  ]+ {32.All bacteria need the following for survival:
5 O- P7 A  L1 g# y& S' y% z所有细菌生存需要以下哪些内容:
/ ?: R* E  T; _, x- Z+ k8 o$ Z# H& ?( IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
& j7 n7 n; D1 g' |, `$ g+ b0 T3 ?+ x& O7 d
33.Which of the following correctly represent critical control points in a HACCP system?6 G/ t+ c- e, \
以下哪项正确表示了HACCP体系的关键控制点?
# |3 V+ ~: k1 p  y" @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 n3 r" T8 @8 K& E. o+ V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- k4 H# y. J3 a

1 b! v5 T$ ~# Y/ X1 G$ X34.Which of the following is not an example of a carbohydrate?
/ ?# n" m% C4 \$ |下列哪一个不是碳水化合物的例子?! l, b+ w' A/ n+ a6 U
A:Essential nutrients 必需的营养物质$ O- P6 c' Y5 L" c+ B7 O

1 H9 Q5 P* n4 }9 {35.The process by which a liquid fat is made solid is called:
% d0 n; I% x0 m1 L+ @1 k; H; [液体脂肪做成固体这个过程叫什么
2 o$ C& n. i2 D4 s* v# EA:Hydrogenation  氢化9 E2 p2 V% j9 L$ m8 i, w/ d

5 E+ h5 m/ l$ R  b7 S36.Which of the following is not an example of a fat substitute?
6 _: c' ~; A( C0 O$ [+ V8 [下列哪项不是脂肪替代品的一个例子* `) r5 I+ K/ k9 I8 m" O
A:Acesulfame K  安赛蜜K表7 f- j) m9 G1 q8 f' ^

) P8 c% P) A1 V5 f. U37.Health Canada requires that a product labelled "fat free" contain:5 `3 e2 |$ D6 W- P! |* }; q
加拿大卫生部要求的产品标有“不含脂肪“包括:; J8 H# P  A- N% s2 K' T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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* F* S9 U# j1 e! C0 v7 X38.Which of the following is not a problem associated with converting recipes?3 u4 v  c  h( w' k4 S
下列哪项是不相关联的转换配方问题?
- e# n6 s' C4 f* }  p& \# j  J, g1 n7 dA:Unit cost 单位成本
: x2 R) a+ R) r& Z7 ?, w" ~" W7 {
7 V/ g9 }: [; U4 n+ O$ G# P39.The condition or cost of an item as it is purchased from the supplier is called:+ x+ D3 A1 A0 ]
从供应商采购的物品的品质或成本叫什么, }# D9 L% O! u
A:As-purchased cost 购买的费用
$ d5 k& e; q3 D2 x
4 C! f/ @! l; a, ]* h7 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 c1 b. [$ F0 `4 h; I在新货到来之前用于日常所求的必要库存量叫什么
8 e6 W- o4 `; ?; a/ DA:Parstock 基本日常最低库存4 \; r: v  R2 j  k

' q; [& A1 ^+ q$ y2 @+ |0 _' A41.Which of the following abbreviations is used to describe the proper rotation of stock?
: O% Y* S) \4 G' S下面那个缩写是用来表明正常库存流程?+ c5 j" {0 p3 h% `
A:FIFO=FIRST IN FIRST OUT 先进先出3 ^; v* Q" N5 o8 G+ j4 g# r) K! y
8 S, I$ Q$ h# x" w$ u" F% _5 E
42.Which of the following knives is used to turn vegetables?
% Q; T/ O) K! K下面的那把刀是用来打开蔬菜吗?: s6 L' q, y2 K+ i! |
A:Bird's beak knife   鸟嘴刀$ A; X3 ?. ?; u: L! r9 Q, t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* G9 U' p3 y# K) P$ w* q! r43.What is an instant-read thermometer best used for?  d+ Q4 w- ]" j2 x; N  s
即时读温度计最好用于那方面?
. I" g. ^5 d% x! ?! f. `A:Checking the internal temperature of a roast 检查被考物品的内部温度
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" l' O. h0 K# J6 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ ?) V; g) h: b$ \. {" t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- a! T1 v  G$ d' A& V  AA:Cast iron 铸铁
+ I+ v6 E) ?3 r- n3 Y3 c% S: c+ S  f1 B4 u! a- _
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* ?! l  _( b/ ?# q8 R" k哪件装备下面有一个可移动的碗和一个S形叶片?
  \& L3 M& d0 c  S1 [A:Food processor 食品加工机# X" }& L/ y$ ]2 H: \
http://www.google.com.hk/search? ... iw=1263&bih=572
: |( C3 K; l+ a% y, |0 q4 W0 x' f9 P0 d/ h
46.Which of the following is not a rule for knife safety?/ Y2 r- |% ^* I6 `5 y" A
下列哪项不是用刀的安全规则?. S  ]% d- u. a+ F1 }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 Y1 l# T/ V" z1 t, T" K

- {. \9 K) R9 F; V% G, F) J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" \9 S$ p9 Y: U- U, Y. z; u1 ^5 y: d9 J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: J# N8 e3 o: G- f, oA:RondellES * Z; N* l. D3 J
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* b0 |$ |& }( a( Q" H* Y48.Which of the following is a diced cut used to garnish soups?
, ^& f6 F4 ?# H" O下列哪项是切成小方块用于汤的装饰?8 p5 O* p/ W! f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- [" F; {$ ~' b: Q& I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) Y2 C; T2 ]! y8 J
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!!——$ |6 p' K' c5 ^* X8 [- c
A:Gaufrette
, S# ]- A4 D# u% s( y) U% ]6 Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 N9 r7 n; j1 H' E; O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  r+ m4 L2 w5 O+ ~, U, Y2 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
+ v6 Q2 x( m* n; l# A. i2 B9 e! d3 \$ W" S) C' a; ?
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 U8 g" d3 D1 X; O  K
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)' M8 Z0 P2 O9 p0 O6 q5 j
A:Cilantro 胡荽叶 香菜
1 i- d0 A" F, z% T$ u9 Z$ `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& i9 e, Z; J8 u* q, L: L1 d. V4 m; }+ U8 m3 R/ w% c- s
60.Allspice is made from:
1 o6 i, X) `  n+ o  L# S( t& o 多香果,  多香果香料是什么
" _3 T% S# W4 Q# |6 Z5 vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. W5 V* s3 p( y/ H& g* F
A:A dried berry 干浆果! P) R0 ~2 v6 |2 e
5 l) W+ f' v. f7 M
61.Which of the following are used to make a sachet d'épices?
* M" h  ]9 j8 R下列哪些是用来做香包德épices?
" M! {9 _$ T9 Mhttp://www.sachetcatering.com/
) ^# M! u! `, P  yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 R. J. Q. c2 g' `8 u0 X7 F3 w. ~9 _! d, V
62.Which of the following condiments are not soy based?# |" k: w8 f% z
下列哪项不是酱油调味品的?
. C7 ?( B& g# }4 p. [# D0 n- jA:Wasabi 日本辣根2 g) E  n. R8 I8 b4 l% P2 _

, c; I1 a3 {. B! d( T4 j" G1 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 U$ N, j7 B1 ~3 E  K% {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:
$ I9 N3 O3 H) v% o/ F3 l" f  l3 iA:Pasteurization  巴氏杀菌$ w1 D' N3 o. q. R4 A  g
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 b- m% A1 \- x) J
下列哪个步骤是不是正确的蛋清搅打程序?% O* C/ R7 C$ e6 D9 g4 w" g
A:Allow to rest before use. 允许休息后方可使用。
7 Y: i# q4 N( X! q& z& s% G6 i# X3 N# P; b+ z! V4 T
65.The weight of a large egg is between:一个大鸡蛋重量介于:$ o0 a8 B0 c) e: `+ s9 `
A:56g and 63g 56克和63克+ P7 R: G9 n6 o$ }/ u3 d) ]
9 P  M: _: E7 u
66.Evaporated milk is a concentrated milk that is produced by removing
( l5 m' W  M7 [) |炼乳是一种浓缩牛奶 是去除什么做的9 [( \" }: `% C* C
A:60% of the water 60%的水
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% H+ a0 C2 n. F5 p& L0 V67.A method of cooking that transfers heat through a liquid or gas is:
. B8 [% p- Y2 C' h; _  i一种烹饪方法,通过转移液体或气体是:
: r! X! P7 V6 h9 kA:Convection 对流7 i- n; n5 A# V8 W. r5 w6 ~
$ {% z9 K) b% \
68.The cooking of starches is known as  烹调的淀粉被称为
3 A. _+ W, H9 TA:Gelatinization 糊化
: b  }6 k+ t3 e' k. Q" t5 [( @' V9 g& @
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: V* R# o7 K* X/ {. ^$ h, JA:Braising 烤9 V. O- Z3 F; q. _
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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:9 q" v+ A) |( g9 H4 U# j% T
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% I2 V+ {1 I% j# v4 @3 G
- @& f+ A; y2 d( y71.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
$ B* A9 a" x% U4 @) ]A:Fumet 原汁$ ]- c; t) S/ T- V% G
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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
) J9 p* O* s, \( O4 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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  g/ |( T5 s9 N4 l& Y0 W! C73.Which of the following is a principle not used in stock making?
" j, U3 J1 f$ B) F% V8 }下列哪一项不是用于制造高汤(低汤)的原则?
% C1 n' K( w! [1 zA:Start the stock in hot water.开始在热水中操作2 F, R+ f! Z! f! |: |6 A( d- b& N

% P/ o. G5 z8 N3 n+ _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" m6 `- h6 U4 p3 X
A:Remouillage 法语熬汤
- x9 @) _+ X  w$ ?( `http://www.haibao.cn/blog/post/176242.htm
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