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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。
. d' H  x% W! K$ h( n2 ?
' }, i. d8 ^3 ]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。
/ ?& b6 w; S8 M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
$ X9 m' y- |6 |6 |1.Which of the following methods should be used to determine doneness in a New York steak?
, ?) A. ]# i/ B( ]) s7 y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)# R+ Y$ v4 a% k" P# z' Q* t
A: pressure touch. 压力触摸! U$ S# \1 @+ u  d; ]$ K% D; \) r
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
6 M$ I; }5 I; h5 y& e% 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
! T4 [* Q) L! G% N/ F) B1 AA: acid  食用酸! Y, @5 [6 o! a" M! B! Z3 H; W+ q9 P
3.Vegetables are major sources of which of the following nutrients?
2 j  }5 ?& Z6 M3 i7 i& \蔬菜中包含的主要营养有哪些" ?% m1 g6 \4 d* X. J  w6 E* ~
A:vitamins and minerals. 维生素和矿物质。% b6 o8 ~8 o/ ~( p
4.Cauliflower is commonly served with+ H1 Y2 P6 V' B( {2 D
花椰菜(菜花)最常见和那种酱汁搭配
- q1 h, a, e4 _' K. U7 q2 xA:Mornay sauce. 奶油蛋黄沙司
! Y/ B* b6 Q& D  N6 m0 a5.Which combinations of products are found in pie dough?
/ n6 U& r6 W' t7 @下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): F0 J) c* N4 @1 V6 `+ W2 I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% X3 W( g. ]% v/ p
6The French term for mussels is 法国语青口(海红)叫什么6 _# c" L/ |( W3 M4 v
A:moules.法语青口,海红  L3 H4 W0 T7 a% W# _5 n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 [4 |) F' _0 d. d$ y
A:faintly fishy. 稍微有点似鱼味* Y' O) Q) V2 `2 R  Q4 o6 {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 w; {$ @  ~; b1 u
A:2 days. 2天
; ?  S+ @, i0 U# C2 W6 x5 B9.What are the principle ingredients in ratatouille? 6 V! z5 S0 f7 j" ^$ ?! C# G; y! x' z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)6 j+ o# z8 K. ?" S4 ^) h
A:Zucchini, eggplant, green peppers, onions and tomatoes# Z9 Z4 n) y( s4 V/ Q, n
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 h: I! m4 y/ x1 g; I+ w# i6 t10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 z( L( z+ Z/ V3 N3 EA:cook food in quantities that will be used up within 20 to 30 minutes.
5 o8 z; Y7 z. S& s3 X大批量烹煮食物要在20到30分钟内
, P, ^: x' a1 R, A( U11.What person has the authority to issue a Health Permit?
: ^/ @0 M2 E8 A% B$ z0 S- ]7 b谁有资格颁发健康证(卫生证)。5 ~# u6 J1 U: O) _$ s) G
A:Medical Health Officer.
, u- [9 v; m& T5 m2 _% i医疗卫生官员。6 D; q) M: h" a; _' ^
12.For what period of time is the health permit valid?
. k2 @& Z/ h1 L$ a健康证的有效时间是多久?  x, D- X% r5 W$ H& I6 g9 S
A:12 months.12个月
: z' O/ y' _. q5 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air! s8 Y9 T& W" {  Q2 x( c
在食物和饮料准备区,通风系统换气的标准时什么: ~( {* i; v$ G" `* o% m( n
A:08 times each hour. 每小时8次
1 F4 Y+ H3 Q7 R2 t14。The minimum temperature for manual dishwashing in the wash sink is, ?. u3 y! }& B: `
手工洗碗,洗碗池的水温最低多少度?
; N! l' W; O5 `5 @0 HA:110 degrees F (43 degrees C). 43度
8 f, K: f7 f2 {2 d+ x( P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:3 w2 ]* J! x# p+ O
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 C1 `( k& y1 l* B" [& DA:180 degrees F (82 degrees C).  82度! E  c& K0 @$ r, X  p: Q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) t/ I2 b3 u) T2 a# O5 y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  I/ L/ S% h! r1 m- a
A:en papillote.  法语自己理解  a6 t6 Z3 w! K' Y
17。Wing or Club is considered a/ k4 S$ ]1 K# W) d3 o$ U' A) t6 d& y
翼和CLUB 被看做是一种...
4 g8 l% f% `, E7 z4 QA:Bone- In Cut     带骨切
- x& k  W3 P' D7 C18。New York is considered a   纽约牛扒被看做是一种) C: c( `0 C- V: @! y
A:Boneless Cut     无骨切
, o; l; s9 Y: f# o19.In general, a court bouillon for freshwater fish will contain
: E1 A( I- ?2 q: C1 T9 g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
* R$ U, s5 J3 D1 KA:the same amount of seasonings and herbs as a bouillon for saltwater fish./ \; P; l% q: x7 c" Y4 U
和做海水鱼同样数量的调味料和香料8 ~# R1 j3 b% g& l4 P
20.Anise is very similar in flavor and appearance to
( [; a' A5 I7 t; c+ X, X7 o6 t八角和下面的那种原料有相同的味道# L3 b+ Q# N" J3 p/ P7 q# @
A:fennel  茴香
7 Z) @0 j9 U' |. U6 P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" Y3 P4 ]3 |+ q. u" Z$ x下面那种原料更像大葱且有平面的叶子, P- d0 R: X+ P: W- a
A LEEKS  似蒜葱 (这边人叫京葱)
# h# S6 U4 D& h. q) K- C22.Which of the following cutting shapes refers to a small dice& f+ i7 d; F7 ?# R$ d$ _) M
下面那种刀切形状指的是很小的粒(末)1 |& i% e" Y; X9 L; R3 J
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; h* l/ V  p+ G) Q- ^
23.Oil is added to the water for boiling pasta in order to/ u# h1 f/ N0 [# y1 x1 ^4 z: R
向煮沸的pasta (意大利空心粉 )中加油是为了
6 Y( C; ~0 H! w$ X: t5 y: j9 ?A:prevent the pasta from sticking and to minimize foaming action.
/ P! w4 _: s, t5 s4 k防止面条黏合并降低发泡。
7 E% @) c0 x/ S3 P. p" G, I6 {6 [24.Which pasta dish features pine nuts and basil?9 |3 _, ?. U: L# A4 b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 s8 G* w, p4 V
A:Pesto.一种绿色的意大利面酱 5 e$ |( x! ]  G; D
http://www.tianya.cn/techforum/content/96/563836.shtml+ `/ ]! W" K, _* K

  g3 }/ w' f& J25.Which of the following is a spring vegetable similar to spinach?
5 R7 W4 r8 K; ]% d2 Z下列哪项是一个春天的蔬菜类似于菠菜?, o6 f- ], S# q: g0 X2 c
A:Sorrel. 酢浆草。6 v: `1 q8 _6 M7 @
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?
理袁律师事务所
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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:
( @& n5 i/ N, F. ?) f. U哪位厨师最早带来高水准浮夸的美食
0 d+ U2 m; z4 u) C; cAAntonin Carême 人名 安东尼·卡罗美
7 d, e8 g) v; F0 b6 M. V" t4 r1 _0 F# H# K
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, D% `2 I. f" l5 J& u
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  N( N1 V- f5 Z9 G+ {& k! L
A:Cast-iron stoves         壁炉
# c9 X0 ]! n+ s, u1 o( H6 Yhttp://www.usstove.com/products.php?id=6
+ e- ~1 ]) `$ _5 o) Y6 B7 G, N4 }8 \6 G8 c) s7 G2 m
28.The French term used to describe the roundsman, or swing cook, is:: t' v* H" I6 L1 P' k  J
法国术语,用来描述roundsman,或摇摆厨师是:% G- O/ A5 E2 v3 |& a) ^
A:Tournant   图尔南- j/ a0 N! N) F% N

% b* X" D1 B2 N9 K29.Another term for the wine steward is:8 s3 X3 b% W; X
葡萄酒侍酒师的另一个术语是:
$ M+ Q. k5 X& q' YA: Sommelier 侍酒师
' R( }+ h3 S6 G4 q2 Q3 x- z6 m9 q4 K8 b8 K: a
30.Molds, yeasts and fungi are examples of a:
" O! L/ Y8 y  l% N0 C, E霉菌,酵母菌和真菌是一个神马例子
1 S0 t) z' G: sA:Biological hazard 生物危害
; K( p1 s" t! E; D; T6 J7 w1 }$ F# L3 n# i, m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; Q9 N% G! {3 F7 i( p' ?- b根据加拿大食品检验局,食品的危险温度区在多少之间:
0 ^/ u1 y" |, u; G* B3 a8 sA:40° and 140°F (4–60°C)     4-60度
  P3 E) ~' {4 y; G5 b; @4 f( c
: S0 A2 p) K. X  {4 f32.All bacteria need the following for survival:7 j0 ?; g* O1 `7 b/ k9 C% `
所有细菌生存需要以下哪些内容:* Z3 L5 |3 }% i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( j) _- ?! z, g0 ?: M& h* Q6 u: T3 O4 ~
+ w' H  B2 @) G
33.Which of the following correctly represent critical control points in a HACCP system?- x  m2 ~4 F: e
以下哪项正确表示了HACCP体系的关键控制点?
8 x2 l1 ?" O4 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   f8 T8 _& ^% y% s
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& O9 z: C/ U5 T/ ^6 D
: ~4 }& @! g0 l$ u$ I$ Z
34.Which of the following is not an example of a carbohydrate?+ \! P  Z# Q/ ]$ S5 U7 H; E
下列哪一个不是碳水化合物的例子?
0 W2 {+ @0 `# mA:Essential nutrients 必需的营养物质
9 _( ~2 {( L+ j; }' @
' e3 l* }& Q$ }35.The process by which a liquid fat is made solid is called:# J5 V' F( d0 |7 o3 {
液体脂肪做成固体这个过程叫什么
* d+ l2 t/ @: Z6 k6 {5 [: A) W) ?: eA:Hydrogenation  氢化
0 z# q/ t" |3 B( Q6 P1 [% V% J# [8 H- B1 {1 g
36.Which of the following is not an example of a fat substitute?
: z* v2 h, M7 L& S/ f+ y& u  k下列哪项不是脂肪替代品的一个例子
1 ]) b9 g1 D3 P1 l( A# T2 k- v, aA:Acesulfame K  安赛蜜K表1 m3 u- A8 D6 h$ Q3 Z

6 ]. u) c' f- X3 Z37.Health Canada requires that a product labelled "fat free" contain:
0 B1 D; O$ K1 C* b$ ?6 X) ~4 r加拿大卫生部要求的产品标有“不含脂肪“包括:
( I3 t/ [: M0 h" L2 I5 D' uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 d9 F# i! u! E
2 d8 x) m" }1 ?  E6 n, v
38.Which of the following is not a problem associated with converting recipes?
& o1 G: p2 I- {2 G- z4 d下列哪项是不相关联的转换配方问题?* L: a0 L6 o; d# a7 j. K
A:Unit cost 单位成本+ w% {: k) u8 s6 }& M' @, z

0 W, E0 J7 f1 k39.The condition or cost of an item as it is purchased from the supplier is called:' V9 S. v6 |9 q4 `( S
从供应商采购的物品的品质或成本叫什么
" D& @# _$ c) ?% W$ L0 qA:As-purchased cost 购买的费用, r) ^$ B1 m# b  h6 T
  f: r; \' Y7 C6 j* ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:
! S( `: z6 f. ]* `3 J4 U3 ~在新货到来之前用于日常所求的必要库存量叫什么* p1 M, _5 B; S1 I
A:Parstock 基本日常最低库存9 D& x  \+ R! |& L7 n4 U0 S4 U
- a- E% x. Q/ {  D! U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ?! j! {% P( B+ C2 W. L下面那个缩写是用来表明正常库存流程?
0 H: V1 V( l4 Z! Q- Q' ?* ~A:FIFO=FIRST IN FIRST OUT 先进先出
4 P5 o3 u5 j" `& F+ f0 b% J+ K
1 \6 b6 F- J8 L42.Which of the following knives is used to turn vegetables?, S1 A$ K! t6 Z
下面的那把刀是用来打开蔬菜吗?
7 j, E, {+ }  e: Q: dA:Bird's beak knife   鸟嘴刀4 c0 b4 i) o  A
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ |7 S$ H0 ^6 |  u/ I! k+ y8 C
) J/ h8 e1 }, u43.What is an instant-read thermometer best used for?- i' t5 j6 }; H8 B5 B  R5 N
即时读温度计最好用于那方面?1 }" I5 s1 o+ r% k1 l, Y; q$ I
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, _. D7 |7 _- x' R. N$ n! p2 I* X! C1 t. ]! E! K! z
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; k6 z: `- _- S6 Z/ C( D% H1 O8 P下列哪些金属材料受热均匀,通常用在铁板而且非常重' C6 Y2 p4 A% A  z
A:Cast iron 铸铁+ ?3 i! Y2 U5 h" _# F3 B2 J& t
9 Q  {: M! M. a$ c9 Y$ [! f8 h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 n8 l3 t: k( h: L8 h6 d/ r+ l哪件装备下面有一个可移动的碗和一个S形叶片?
; s1 I4 ]+ X& n! RA:Food processor 食品加工机
( i* K/ I6 Y3 N- d! u- Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
6 b! K* Q3 b& ~5 g) e6 Y
2 e( S) u0 }5 B& |2 v% r2 D: h46.Which of the following is not a rule for knife safety?- u/ {0 H7 Y" n" J5 g% y
下列哪项不是用刀的安全规则?
5 E3 S# d2 Z- L$ M. p' IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 z' Z; H% {3 V% f
9 H& f; h4 p5 q6 u' d9 N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. t7 o3 s$ e# e6 I% Z1 d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) e( C5 z: P; o# YA:RondellES
+ h1 Q/ @1 [/ V7 o2 N, H  N( Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, |  H. I0 Z. x0 R
! P- A$ F* h: ]9 G9 _
48.Which of the following is a diced cut used to garnish soups?$ N4 v3 j( S2 a/ q: h% m/ F
下列哪项是切成小方块用于汤的装饰?& v5 e+ j' j3 T/ J0 {+ U3 Y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% b4 ^) v& b9 o& u
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 Y6 ?- I! P4 @6 i; \  D# m" U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!!——
8 u; f7 J4 L6 \3 {0 j$ eA:Gaufrette
4 g2 x, |2 U& P2 V& H7 D2 mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 n, X8 q. y5 W, U9 L& l" C0 N
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 o4 Q0 K4 e( m8 v4 uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 k; T% @# t" }0 h0 I
; _# o3 C' A  J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 {" t$ U) h% a0 z$ Z3 ?7 U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)
% o$ e- a! S7 y; jA:Cilantro 胡荽叶 香菜
4 a3 \# Y2 l6 {& k2 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- a0 G3 [4 j6 a; L( a+ s5 a- J

/ ^. c" J1 a9 e/ m! {( U60.Allspice is made from:
4 M8 f  s1 A% [" r 多香果,  多香果香料是什么
0 T- O9 _0 B# e$ P+ Y% L  @# whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 e4 |; w9 l" E' I' YA:A dried berry 干浆果
. g! W( ~* r4 l
7 B& N$ m+ H# Q* C- O) j: }9 y61.Which of the following are used to make a sachet d'épices?
; T; F) f) K0 B- _下列哪些是用来做香包德épices?
* z/ d. o! t7 D4 khttp://www.sachetcatering.com/
8 }( u% z/ ~9 o& r3 m! iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) ?9 s8 Y8 ^  V
0 k" g1 i8 o. m2 ?& N* M* m7 a
62.Which of the following condiments are not soy based?
3 w; \6 s2 ~: R  t- e( F* A下列哪项不是酱油调味品的?
/ K7 b8 G% ]; S/ E- x3 j0 U, F8 sA:Wasabi 日本辣根  Q. E( R7 j* m6 f

# ~3 B5 j8 g0 u/ C1 t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, Z0 _# y) ^& B4 f6 v
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:, i8 ^" j& X& h2 v: X5 o
A:Pasteurization  巴氏杀菌# R. o& n: h4 k, S. X* V
3 u8 h" i3 K8 A' f2 a
64.Which of the following steps is not the correct procedure for whipping egg whites?
' r7 }1 s! H; B( x- q& e8 ]下列哪个步骤是不是正确的蛋清搅打程序?
/ I; Y3 s0 C# h0 T% W8 MA:Allow to rest before use. 允许休息后方可使用。
- {: Q1 D: K7 [$ h# W7 x. q+ p' p$ S. Y+ g. a
65.The weight of a large egg is between:一个大鸡蛋重量介于:9 ~1 S, l' a8 H6 H9 i; B! h
A:56g and 63g 56克和63克
7 \% z2 J+ Q  V* X
4 }; H8 w3 Z2 }+ h66.Evaporated milk is a concentrated milk that is produced by removing4 r. X5 j7 c+ U
炼乳是一种浓缩牛奶 是去除什么做的
2 B+ ]0 ^# Q, sA:60% of the water 60%的水5 M& S4 I: h8 l

6 P: p/ a* k4 ^" O/ E+ @' I67.A method of cooking that transfers heat through a liquid or gas is:7 u- A: T5 L7 V% Q& M
一种烹饪方法,通过转移液体或气体是:8 `3 I) J$ c& Y+ F6 P
A:Convection 对流
3 N, |' V; c0 n  q; Z$ Q! Z- b4 i, @- @
68.The cooking of starches is known as  烹调的淀粉被称为
8 ~- X0 A5 i) s8 \( vA:Gelatinization 糊化: U' p3 b4 ]+ y
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ X8 f0 }5 q9 j: L8 WA:Braising 烤( m9 y- p" j# K  u

( {! @" l/ X* _' |0 [! j+ c70.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 N, b7 m2 S* F4 q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 {- N, W& ^0 d) e) Y
% _# D6 K- H: _0 o( Z: y. q7 J+ |
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( n$ v3 k: Y3 [, w
A:Fumet 原汁3 z2 a1 L6 o: ]

( z' Q& U. N. ]# r1 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+ _/ g4 i! C- u! \* b- B. F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
6 e4 O5 s$ [4 i7 F, m  o
8 E- ?8 s1 Y# w. o73.Which of the following is a principle not used in stock making?( t. t4 M0 Y# `& f% k+ c
下列哪一项不是用于制造高汤(低汤)的原则?( Z; @! }+ E' l: S# X
A:Start the stock in hot water.开始在热水中操作7 P) d+ U8 B, H6 _1 w' ~$ O, ]

# B! P3 \! k) i) ^. h; \5 v2 i74.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6 z# B% H8 r+ f2 ^
A:Remouillage 法语熬汤  p2 C& o/ Y; C% Q+ N3 l) w) 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
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