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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 I( w$ j( r( k  q6 M
$ o% E/ v$ H8 T0 |% _$ M" L$ R
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。3 \8 j1 L7 M2 _) p! q6 S7 s
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 o! l7 n4 j- O9 |; w7 Z
1.Which of the following methods should be used to determine doneness in a New York steak?3 a" b7 @, n& B: e9 a$ ?! P! |
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)
) ?2 l8 E* `8 Z5 K% GA: pressure touch. 压力触摸
0 g* c' d9 a: `9 i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( s. L9 h9 R! e- k# \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
/ P% b& O' D7 c3 _# i: `! pA: acid  食用酸! `; T4 c1 ?: q: v* i( m
3.Vegetables are major sources of which of the following nutrients?
) }: l! u- A7 k8 X蔬菜中包含的主要营养有哪些* ?! D/ n: y- ]
A:vitamins and minerals. 维生素和矿物质。. Y; X4 M5 R4 X+ r
4.Cauliflower is commonly served with5 ?3 a8 K- c, P; ^( \- P
花椰菜(菜花)最常见和那种酱汁搭配3 `3 V6 w! [5 S3 d
A:Mornay sauce. 奶油蛋黄沙司
( z: P3 P( J7 l% T+ D5.Which combinations of products are found in pie dough?
3 h9 }' w* v& D) v下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ K$ f3 s! B# t+ R3 v5 s" k! kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" i! s9 }2 A7 B( ?% z! j7 A7 s6The French term for mussels is 法国语青口(海红)叫什么
. }) e7 s9 l5 k# i6 o3 I3 gA:moules.法语青口,海红
- }! ~/ L2 D* a" q6 W9 p' D7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ p% `- M9 W5 w2 X
A:faintly fishy. 稍微有点似鱼味
" N+ }4 w# B9 p8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  n% ?- ]5 n. E0 F5 T( OA:2 days. 2天. c, i4 P/ C  V1 [0 b, W
9.What are the principle ingredients in ratatouille?
# j8 S* [) o0 X( x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# x0 T- c" y+ h4 OA:Zucchini, eggplant, green peppers, onions and tomatoes" L6 _4 P8 @/ g5 C3 w1 w5 ~
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
9 j: g9 Z& k5 V, n$ p4 U5 f/ }10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 O+ N0 w: p" g2 i: V& Q* lA:cook food in quantities that will be used up within 20 to 30 minutes.
* n1 z% e- y4 P5 O$ j& d) I大批量烹煮食物要在20到30分钟内, G+ K/ @0 ]1 ~; d( x* M- I: t7 {& r
11.What person has the authority to issue a Health Permit?
+ C; m# w+ \1 T0 }谁有资格颁发健康证(卫生证)。
5 U+ w" E" f$ B2 t1 o4 OA:Medical Health Officer.
7 n3 K. I1 d9 J6 A' R医疗卫生官员。" n/ s9 M4 f1 [, e) u
12.For what period of time is the health permit valid?
: F. @) f% H- u, y' o% s健康证的有效时间是多久?2 w8 ~% u" b7 W) b0 ?
A:12 months.12个月. y, \2 t/ W3 E& R4 ]2 n
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  {3 N# s* T0 b% n在食物和饮料准备区,通风系统换气的标准时什么4 {6 E4 U, J4 y" @* g) F+ A
A:08 times each hour. 每小时8次
% ?% h! ]$ u% j* \5 X" u/ C  T% y* Q7 y5 `, w14。The minimum temperature for manual dishwashing in the wash sink is' I9 ~' M: n' i+ g
手工洗碗,洗碗池的水温最低多少度?! h' X5 T; X# p( W& o+ S
A:110 degrees F (43 degrees C). 43度5 C. q+ C2 F+ ?: N( N
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# r' f9 M+ ?  d3 j$ }6 w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* X2 q( h0 [* i# G7 D0 c' DA:180 degrees F (82 degrees C).  82度
, J4 \: a. r+ t2 z1 ?. S16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called' t1 Y( Y" t+ A# G" r4 F7 }; z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" C8 i% W( b, H
A:en papillote.  法语自己理解: {! Z# z! g7 ]5 ^& ]
17。Wing or Club is considered a
- x% D; C2 {) Z2 X+ Y+ w4 ?翼和CLUB 被看做是一种...5 Z4 \0 ~$ Q5 c) _  M- K2 x- E( v8 A( N
A:Bone- In Cut     带骨切2 j# H6 }' d4 u( H
18。New York is considered a   纽约牛扒被看做是一种+ _! Y2 v* j3 R5 c- t; F& H' D2 B/ c
A:Boneless Cut     无骨切3 }$ G  d; S) p5 L5 ~- b4 s
19.In general, a court bouillon for freshwater fish will contain
( A0 D6 r$ P/ m& 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: c' I3 ^! r' |' O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, y1 {  w2 s& Q' j0 z和做海水鱼同样数量的调味料和香料
; w& q' U- v! {. s- p% W20.Anise is very similar in flavor and appearance to0 P$ ^! v5 t/ h- S' K! y! x
八角和下面的那种原料有相同的味道
" L1 W, t  }0 Z; MA:fennel  茴香
. t. E! ~* l2 e2 J. w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: n4 n0 U" E! }$ m; m下面那种原料更像大葱且有平面的叶子0 {3 x: ?- k' g% C# z
A LEEKS  似蒜葱 (这边人叫京葱)
+ Z  @* U& B; Y5 X/ {6 E4 E! i22.Which of the following cutting shapes refers to a small dice
  D, A  Q. ]* W1 v6 J1 g下面那种刀切形状指的是很小的粒(末)* H! W, s) L7 ]( X- A
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% n% D; {9 G" n& C/ G- ^23.Oil is added to the water for boiling pasta in order to2 y* U. O% X5 A4 n. Z0 G
向煮沸的pasta (意大利空心粉 )中加油是为了! J7 \% h) V7 |
A:prevent the pasta from sticking and to minimize foaming action./ G" Z" W9 o5 x
防止面条黏合并降低发泡。) C' c  \$ W. E
24.Which pasta dish features pine nuts and basil?
! N' J! q# a. i; W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 [3 T- o1 I9 e6 w1 o/ H2 i  _3 `1 e6 sA:Pesto.一种绿色的意大利面酱 7 s% s8 _2 r5 Y$ G2 h/ z
http://www.tianya.cn/techforum/content/96/563836.shtml, F) I) u* C1 ]2 K7 Y

* [# B2 S1 F( A25.Which of the following is a spring vegetable similar to spinach?
) [- _" g) s$ C1 m# h下列哪项是一个春天的蔬菜类似于菠菜?
" f" I% p( h' X) c9 e9 aA:Sorrel. 酢浆草。
" S6 M  O$ z7 n0 ~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?
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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:
0 V( r; Q1 s' C2 z/ |* t0 Y哪位厨师最早带来高水准浮夸的美食
( Y& [+ X, U2 m3 yAAntonin Carême 人名 安东尼·卡罗美: x; X7 O3 V: I2 R! ^9 x! U' p

2 |1 I8 C4 ~- i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 i4 m, u% h5 }3 V  t0 `+ ^1 u! F
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, j0 {1 l% w2 r% g4 e/ QA:Cast-iron stoves         壁炉' V9 b( t2 P5 `8 `# `
http://www.usstove.com/products.php?id=6& N, F- {7 h4 a

# c1 a6 g0 h4 M4 @; J28.The French term used to describe the roundsman, or swing cook, is:/ V- ~- K' Q/ y9 T! E
法国术语,用来描述roundsman,或摇摆厨师是:
- Q2 a* b7 |& N8 ^* }8 N  p2 G' DA:Tournant   图尔南
$ i; V, v; B  l6 A* e. {* o9 h9 B. Q1 z5 u( C0 w8 Y: o) W, k
29.Another term for the wine steward is:2 V) ~" \' y: z+ P3 H+ _1 I6 W
葡萄酒侍酒师的另一个术语是:
2 H9 c7 U9 o$ M( B2 y; nA: Sommelier 侍酒师
% y$ R. B9 [0 n# ^  J; Z' C1 U! J
0 S: ~3 ]& \7 D1 p: C+ I7 k# G30.Molds, yeasts and fungi are examples of a:4 Z* _* L9 z4 z) V3 }9 w
霉菌,酵母菌和真菌是一个神马例子
' s- z0 h, `3 \6 SA:Biological hazard 生物危害3 S+ ?3 f3 @2 k4 S
! g" r& W& I( V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% `0 ^: u" ^% T0 H7 p+ ~3 n7 T
根据加拿大食品检验局,食品的危险温度区在多少之间:7 i( S' F5 h8 \4 t, r1 s. ^- _
A:40° and 140°F (4–60°C)     4-60度( ]: ~; }4 @9 T  ~+ \0 P' f4 o% f
  S. h9 J5 f/ B; U
32.All bacteria need the following for survival:7 ?- h2 R$ |4 ?# v
所有细菌生存需要以下哪些内容:+ t# {6 w! D: z% R  ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值+ X$ w7 S; P4 w4 |! s
- x' u1 Z: F- M0 D
33.Which of the following correctly represent critical control points in a HACCP system?7 k4 ?9 r' B3 G* p% f
以下哪项正确表示了HACCP体系的关键控制点?% x( ~- i( Z  K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
% [, t. h% Z# o. R食谱,接收,储存,准备,烹饪,保温,冷却,再加热* W+ m3 ~" y; G

, j# U' z4 A! V8 a. B$ V34.Which of the following is not an example of a carbohydrate?! c  d. h3 y% h/ Z
下列哪一个不是碳水化合物的例子?
+ C4 U% N0 }) Y/ ^) F! n4 E; t% lA:Essential nutrients 必需的营养物质, V, h$ @  V* r, o

- W& n% O9 i) o; N0 J" W1 z+ x% g- [35.The process by which a liquid fat is made solid is called:
8 y; V9 n+ m; `  u* J3 I液体脂肪做成固体这个过程叫什么
+ G" l( K" B6 r8 d* q5 TA:Hydrogenation  氢化
0 x( I) s4 s4 g9 K) {/ L+ w( C1 p- p& o  N. {- f1 y5 S; Z: V
36.Which of the following is not an example of a fat substitute?/ m. F" Y4 T6 \" g9 S" m) S+ E
下列哪项不是脂肪替代品的一个例子9 k( A" O) J) ]) G
A:Acesulfame K  安赛蜜K表3 X% Q7 u+ N/ t# n; o
  K+ o6 m% v( W. k  i
37.Health Canada requires that a product labelled "fat free" contain:" V( M3 V& @" C8 o, o0 q6 R
加拿大卫生部要求的产品标有“不含脂肪“包括:% }4 r6 ^% R! {- R
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 s7 a; T( H% U8 T0 q

8 T5 s3 s: D0 j38.Which of the following is not a problem associated with converting recipes?
# z  C0 a$ u( t% [% t下列哪项是不相关联的转换配方问题?1 W# h8 Q! N/ L3 c. {% }
A:Unit cost 单位成本; `0 @! B" m6 T$ P
: B3 v4 ?" k" E) w" Z
39.The condition or cost of an item as it is purchased from the supplier is called:
7 ^- j9 [/ E. J1 C% x. p' C从供应商采购的物品的品质或成本叫什么( d, ~8 B, w# L3 t$ F/ R0 y$ J
A:As-purchased cost 购买的费用
; ~6 I8 _. g) [2 d4 |$ B
4 [; i) {& f. }# j" ?6 A40.The amount of stock necessary to cover operating needs between deliveries is known as:
' W& y; K7 y2 m1 V" Z; t2 D在新货到来之前用于日常所求的必要库存量叫什么; B2 C: s( q9 a8 t( A) A% L
A:Parstock 基本日常最低库存
; L* S  `% d6 S( S3 G/ s- @& T9 @' ^5 j. @4 C' I
41.Which of the following abbreviations is used to describe the proper rotation of stock?4 U+ z# g" H; H* g) `
下面那个缩写是用来表明正常库存流程?
: g( T3 X) B1 \4 S7 @A:FIFO=FIRST IN FIRST OUT 先进先出1 y4 B: q( e7 P; q. A4 q
, v! [, W4 X1 J' o
42.Which of the following knives is used to turn vegetables?# N% w: C- {/ c4 I8 @4 i  d2 K
下面的那把刀是用来打开蔬菜吗?( y+ ~$ u5 |' g: e3 p! Y6 h( A
A:Bird's beak knife   鸟嘴刀
) p% \: Y, L7 t. p, V' u) uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 B- |4 X! |; F5 e/ M
! u3 E5 K4 \  N9 l; z; [5 v1 l43.What is an instant-read thermometer best used for?
6 G) X8 K$ ^" o& J- `, g# X* s即时读温度计最好用于那方面?5 S$ A7 J( \4 ]7 e  ?- |
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ N( \; L! U" s% B  i* r9 g
$ ]' B- v: T' g; }
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 u  i4 s4 @0 L
下列哪些金属材料受热均匀,通常用在铁板而且非常重  T  H0 r/ L! ^, q' a7 R" A! R
A:Cast iron 铸铁$ k. o& L- Q8 [' R% _# w5 B2 S% h

2 J+ P* P' R7 E" D% F$ p8 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* G+ Q& X' t: E; D( P3 b' d5 g2 {$ X
哪件装备下面有一个可移动的碗和一个S形叶片?1 r# ^" H' ]2 k* w: \; U8 w/ T) l- v
A:Food processor 食品加工机
( l; @  l. O7 F$ [" z. t% ]* mhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 Y% E9 y9 z$ X0 P" p+ x8 l7 b9 Q4 b. O* m; d
46.Which of the following is not a rule for knife safety?
5 r* X4 l; I7 m下列哪项不是用刀的安全规则?$ ^4 T! z. J) J% B1 N* g, S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 z  ?" }7 v. J8 e# V% Y- n3 |
5 f9 }1 ?" K9 Q5 o! w- D$ V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ g4 {; p) k) N2 j* r. b# a9 J# O把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# f+ y; X! X: s1 m( z3 F0 h
A:RondellES
% M4 {7 O' \& I& b; {9 e7 ?/ l1 qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  L5 `) s2 [. P4 h$ |# y) h3 k; b! V; T/ G; Y
48.Which of the following is a diced cut used to garnish soups?- [' X4 ^& G2 M) `# x6 a! F: F
下列哪项是切成小方块用于汤的装饰?
3 x8 F; d  ?& d0 NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  {7 V+ D' N+ ?1 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 B0 f" y, G' V/ Y
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!!——
2 t7 }7 I; E+ d6 E2 I7 iA:Gaufrette
6 O' w7 Q0 W; H3 l+ P# y$ kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 o' L, r5 `) f$ I1 D) U6 Q! g4 t  u. t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- ?2 e+ @8 _# U" n  @4 Q2 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  A& `. T! C# R# ^% q& g7 o
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)( J9 z, p0 `2 ?$ d' K# U
A:Cilantro 胡荽叶 香菜" s/ G3 j9 l  O2 W7 j* [
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 ~+ u0 o$ v# n% P3 T

" @- ^& R+ H9 l( w& m2 \60.Allspice is made from:4 U# F& y# P$ H; m% `; p
多香果,  多香果香料是什么7 V# {  ^5 A! r8 i9 E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 I4 y" }3 `+ R, J/ t6 I5 MA:A dried berry 干浆果; B( S% H7 c6 ]& i; J8 N5 ]
! v9 Z" y8 F( ?# S
61.Which of the following are used to make a sachet d'épices?1 U; B) W/ v$ t5 @3 H/ F( K
下列哪些是用来做香包德épices?4 _7 h8 h2 |- V0 y, R* q
http://www.sachetcatering.com/
2 r# g- Y% b: @/ X6 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 `1 W* S& S& _( T8 w8 {4 N9 c  U. H" R  g
62.Which of the following condiments are not soy based?
+ u" i( y  {+ D$ g下列哪项不是酱油调味品的?
! R, e: I# `$ Q9 x$ u' F, NA:Wasabi 日本辣根  b' q/ o! l6 C5 z3 N

, P0 y* R" X3 ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ N. {! m- C% l# F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:$ G6 e" h$ A, y
A:Pasteurization  巴氏杀菌, V; v. A9 ]) z7 F! [  t

  ^6 H' U% q) k( s1 b64.Which of the following steps is not the correct procedure for whipping egg whites?
+ A4 \6 x* _, v7 G下列哪个步骤是不是正确的蛋清搅打程序?. Z5 E( ^7 G( g% }5 d2 s1 E3 i: H8 K
A:Allow to rest before use. 允许休息后方可使用。) n3 V$ z; p& m3 o7 o2 b

" b7 R6 R" g' w1 q65.The weight of a large egg is between:一个大鸡蛋重量介于:3 V; B% g% R- Z4 t, `
A:56g and 63g 56克和63克8 h6 Y/ j; y0 I  _% X

5 y1 b4 B$ b/ w! Q; l) q9 Z66.Evaporated milk is a concentrated milk that is produced by removing
2 u# o8 u0 |% N3 _炼乳是一种浓缩牛奶 是去除什么做的) J! Y, |0 @! M: N
A:60% of the water 60%的水
" G$ g( I  }- B7 ~" N
8 `) D) _# Y+ ~0 ^6 m67.A method of cooking that transfers heat through a liquid or gas is:7 ]- H8 _9 e9 u  y+ V
一种烹饪方法,通过转移液体或气体是:
9 K) }% ^4 U8 X& }A:Convection 对流" d# [- d! T1 k5 G! F6 n
: R& x  G. k; Z" p& O
68.The cooking of starches is known as  烹调的淀粉被称为
+ r0 @  }' l$ _0 PA:Gelatinization 糊化
4 Z7 d, d8 ^$ o( F* `# I1 g' @- E
( x/ r7 E1 _' c& T0 |2 W( l) J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?# Y3 n2 j; M% j' V# t8 P
A:Braising 烤  S  A# R& A+ V$ P6 f% O% G

# \  q0 s( m$ G# n5 G1 ?0 G70.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:
0 o; I- K! s5 {: O% ]A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 q6 r& j" d7 I7 f. }% J# @9 b6 J

/ Y7 I5 m" n' n* \& b% B71.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
: v) w7 ^6 L3 G* w* |A:Fumet 原汁
1 B  ]; D7 Q5 H$ Z/ h
# Z. K% M$ a& |9 d5 y2 c+ ^  v72.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  P4 t8 z' D& b4 {' j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
8 q$ O. J8 C0 h4 p7 N2 _( s5 {9 w4 _3 z! n) T- ~
73.Which of the following is a principle not used in stock making?
8 q3 p2 s  v/ R' i& B下列哪一项不是用于制造高汤(低汤)的原则?
* @3 Z& g+ p5 Z$ G. ]/ v1 BA:Start the stock in hot water.开始在热水中操作
) W3 B& }: E) E) Y
. z' O5 B- E0 e4 B- d" b% x) c74.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: d  y6 v3 ^( e  @( C
A:Remouillage 法语熬汤
* [* K  R5 f3 ^# Y0 z5 zhttp://www.haibao.cn/blog/post/176242.htm
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