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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。( v5 F" I" W. y' a4 \  {# O

) X6 j9 L% d: q& b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。* [6 U6 ]5 Q# }) \; S7 C0 _
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
( C. ^0 i/ S& `# O, G1.Which of the following methods should be used to determine doneness in a New York steak?
5 [8 Z9 Q' ~& g, u& d5 B9 i9 v. r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)
( I5 }& C9 Z; v& F* T8 RA: pressure touch. 压力触摸% F. L6 l! Z+ H$ U2 k3 R% J9 w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ P* Z3 {& D* ]  J3 `$ 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
0 r6 `3 g) O/ X* B+ b  h) ZA: acid  食用酸
1 [" R; B9 E' ~+ i4 I/ n3.Vegetables are major sources of which of the following nutrients?/ [( s- X7 O, ]( J$ O" c+ K
蔬菜中包含的主要营养有哪些
% C+ W7 ?0 ?$ E8 t1 U0 IA:vitamins and minerals. 维生素和矿物质。+ ]* F' ~  _6 b$ Y4 P
4.Cauliflower is commonly served with
' c2 E* X' }% }3 K9 P+ F5 K! W1 G# U花椰菜(菜花)最常见和那种酱汁搭配+ `. V: p6 U9 E3 S6 w7 m# P
A:Mornay sauce. 奶油蛋黄沙司
% V- a; D- w! q4 p. ?5.Which combinations of products are found in pie dough?
0 z8 g& R# n' ?下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); y1 M# W, T/ q; V5 \/ _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。  ~3 p& B& k: a8 p5 ?7 H
6The French term for mussels is 法国语青口(海红)叫什么
" x/ W9 U8 L! V6 i$ r# TA:moules.法语青口,海红: _  F# q- ^8 F! u' q7 `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- r  R8 z3 U- \) ]& C
A:faintly fishy. 稍微有点似鱼味
$ ^$ l4 u0 G5 e" P# l8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
& B) n, [, S1 C* ]/ J9 S7 W" |A:2 days. 2天3 A- J1 Y# ~$ T" ]3 v: o
9.What are the principle ingredients in ratatouille?
$ H" S4 p. P! V  B' j! O炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
. j  P$ ?$ N, BA:Zucchini, eggplant, green peppers, onions and tomatoes% P' y9 j6 y9 h
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
2 W) S; w6 X5 g1 ]1 |7 C0 z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; S( g# n# U, U, q" Y2 SA:cook food in quantities that will be used up within 20 to 30 minutes.
+ _1 i9 Z8 h  O8 \5 i大批量烹煮食物要在20到30分钟内
  N0 m& t. q$ @5 ~/ e# ~11.What person has the authority to issue a Health Permit?" E+ _( v* [* E6 J' C* F
谁有资格颁发健康证(卫生证)。. f) r. M. N  f& t) D+ N0 c
A:Medical Health Officer.
% A- X, _/ r; A" ]: y医疗卫生官员。$ g' I+ \& ?: m' ?1 ]' W  O  a8 M7 S
12.For what period of time is the health permit valid?7 t. z0 G  @+ `4 d# @. F& m
健康证的有效时间是多久?
% D7 @1 B& w7 f% }' BA:12 months.12个月  }5 @. u" S! }9 V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
+ w! a6 s" R! d7 \在食物和饮料准备区,通风系统换气的标准时什么5 Z6 M2 k5 R: O2 _$ n
A:08 times each hour. 每小时8次$ ~  J0 s$ E/ N5 @
14。The minimum temperature for manual dishwashing in the wash sink is3 K" X6 p, i' n( l* g
手工洗碗,洗碗池的水温最低多少度?
! M, Y5 Z% n7 v( \: HA:110 degrees F (43 degrees C). 43度
/ ^1 n8 F. s! j" M8 d/ D2 K15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* s' G0 R9 s4 t* U# j3 A1 _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( ~; ^8 Z1 V: h. c/ O( TA:180 degrees F (82 degrees C).  82度1 }0 F6 {  w: q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% g9 A. S. M! J2 {9 i% x. N
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
/ L5 z) h. ^4 |, i5 S, HA:en papillote.  法语自己理解# N5 e! f5 z! \
17。Wing or Club is considered a
0 [) G- L( X/ F" q: E! _! z翼和CLUB 被看做是一种...
5 g5 y3 J% u, M* HA:Bone- In Cut     带骨切. L' X- K* m3 w8 b' m2 O
18。New York is considered a   纽约牛扒被看做是一种
' ~; h# j: d5 a1 G. JA:Boneless Cut     无骨切% k6 O: y8 y! q4 x7 W
19.In general, a court bouillon for freshwater fish will contain2 n; M% K. ?. F& x; o. c2 H2 d  T
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
* o- l# o" y7 {  \+ L7 ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 r4 f" Q9 E( Y1 B* t. z
和做海水鱼同样数量的调味料和香料# M0 A; ~- n1 u4 t' @3 Q8 n
20.Anise is very similar in flavor and appearance to; J5 \$ s" V& c- f  `% ]
八角和下面的那种原料有相同的味道
+ I+ ^/ ]7 e% ^! j6 B: DA:fennel  茴香4 c9 t& ]/ i0 l7 n9 \( o+ h/ r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, ~$ ^2 R4 Z' s/ `4 ^0 w
下面那种原料更像大葱且有平面的叶子
, a2 Y& d$ a1 g5 @( F7 _A LEEKS  似蒜葱 (这边人叫京葱)
* a) k& [  j4 I1 s8 j1 U22.Which of the following cutting shapes refers to a small dice* n; m% f: z3 ~8 x
下面那种刀切形状指的是很小的粒(末)$ \+ A# l) L3 D6 |2 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; h* e- h$ s! P2 u/ h23.Oil is added to the water for boiling pasta in order to) n8 O  L1 B/ L5 N3 v
向煮沸的pasta (意大利空心粉 )中加油是为了( G7 U. r! ~. P" T
A:prevent the pasta from sticking and to minimize foaming action.
, l9 w/ M8 A/ n, d. T, U防止面条黏合并降低发泡。6 k7 ]* ]! N" a1 |
24.Which pasta dish features pine nuts and basil?
, ]1 F$ X0 F% V" y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 b  p5 z2 \6 n$ b: t! B
A:Pesto.一种绿色的意大利面酱
: `4 R  s. o) `7 o+ Zhttp://www.tianya.cn/techforum/content/96/563836.shtml6 r+ x( _# U* v( q; e1 n
, [/ A6 o0 f' O
25.Which of the following is a spring vegetable similar to spinach?) G+ J( ]6 s1 e# y8 W- y/ e
下列哪项是一个春天的蔬菜类似于菠菜?' {- C$ j0 t5 w5 v- Q  H# H* ?
A:Sorrel. 酢浆草。
5 i' f/ B( v/ ?* _2 k# G( D0 g1 `) Ohttp://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?
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:
  a7 R" f8 @/ T$ O1 h哪位厨师最早带来高水准浮夸的美食' R: j) D. E: @. V' G
AAntonin Carême 人名 安东尼·卡罗美' A* G9 P# c. ?  o4 B" S
& Y! J, u7 n$ i! ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, ]* N% t$ S9 i/ [1 d, B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 Z4 E8 N6 d) n+ }4 a
A:Cast-iron stoves         壁炉& k( v7 \8 W) ?& S9 b: V4 P
http://www.usstove.com/products.php?id=62 A0 m  K9 x) B( \: _' P+ ~
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28.The French term used to describe the roundsman, or swing cook, is:
1 e( Q0 a) ?, I! t! z9 ]法国术语,用来描述roundsman,或摇摆厨师是:. ^# D' a- `1 L1 {+ L
A:Tournant   图尔南
: y" x4 c. k: f/ w" H- c4 m' {/ m# P5 @1 K4 s. v% H* M
29.Another term for the wine steward is:
5 l  @4 I2 Z0 r. R; c/ l9 e& t葡萄酒侍酒师的另一个术语是:
/ B, l/ P+ h5 j! j* D5 SA: Sommelier 侍酒师9 J1 b+ C9 V3 Y
; c% G& `! [% ?- \1 ~4 |
30.Molds, yeasts and fungi are examples of a:
/ g" l- K- l1 v霉菌,酵母菌和真菌是一个神马例子& M# s3 K8 v0 M9 W
A:Biological hazard 生物危害6 R2 t6 O* V+ }
, }0 b, O; f% p8 n/ x6 [
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# M  e  q, b3 Y. Y8 T2 j- R根据加拿大食品检验局,食品的危险温度区在多少之间:
9 i/ e: [  s* d. e0 t4 u6 j; c( [; lA:40° and 140°F (4–60°C)     4-60度
' o7 j8 `1 w2 r* l* d
3 ?( S" }- P2 l* q/ i# g8 D7 a$ H32.All bacteria need the following for survival:
% j. N1 s3 V3 H9 h+ Q9 ~# y0 F所有细菌生存需要以下哪些内容:$ o* X& _8 d% V. B' n) |
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) A' p! n0 j. n

2 G- i$ L! {# d- c/ [- ?33.Which of the following correctly represent critical control points in a HACCP system?
" k8 g2 g- G/ F. ^以下哪项正确表示了HACCP体系的关键控制点?
' ]: c  H  g7 i* ?, r2 i. g/ J: ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 U0 g  Q2 L# t5 T4 p食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, f& w0 }8 ^; k3 F/ K# n" O# M" j
. Z) Z3 E' _! t1 w  h34.Which of the following is not an example of a carbohydrate?2 E% F+ v  a: c
下列哪一个不是碳水化合物的例子?
2 Y, d- z! k' t# B! e- x+ sA:Essential nutrients 必需的营养物质9 i  z2 f% c: a# I1 o) |
: R% ~7 Y8 r2 ^- ]4 k& h; }: U; C& N
35.The process by which a liquid fat is made solid is called:
' a. q. s$ b% e$ s液体脂肪做成固体这个过程叫什么
, [4 @2 H7 K: ?4 X. e" q* e3 sA:Hydrogenation  氢化0 D5 e1 u, U$ i0 z' L' |; R
# Z7 b, ]% O' l/ x0 m2 {5 J* W
36.Which of the following is not an example of a fat substitute?( J/ X1 s2 n) j  M' F1 Q
下列哪项不是脂肪替代品的一个例子
! G( I3 e3 q1 Z" z) YA:Acesulfame K  安赛蜜K表7 M! S3 O) G6 M
" W' a  }0 Q1 p  T5 ?
37.Health Canada requires that a product labelled "fat free" contain:& m4 c" Q( p# B- w- W# W
加拿大卫生部要求的产品标有“不含脂肪“包括:
" `) ~' ^, J3 `$ i2 z# u8 t- gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( K+ e2 c( ~9 L$ E+ O' {# {/ ]9 A0 g+ s4 j- @
38.Which of the following is not a problem associated with converting recipes?. Z# l# J6 }9 D& y( b5 ^! l6 G+ ^
下列哪项是不相关联的转换配方问题?
! L1 Y; I4 c2 vA:Unit cost 单位成本
" W. c" V! ?( d4 n* \8 @9 ~9 l, e! V$ c) |- `9 g
39.The condition or cost of an item as it is purchased from the supplier is called:! W! F$ f' u, p+ h
从供应商采购的物品的品质或成本叫什么& L; w- y( B, n5 _5 q5 k" {  B
A:As-purchased cost 购买的费用
* z+ J2 K, x1 `1 j* Z5 C& \$ F3 a! i, G% o7 Z) o4 N
40.The amount of stock necessary to cover operating needs between deliveries is known as:
  h; B' |7 G6 h; Q' ^1 h3 {在新货到来之前用于日常所求的必要库存量叫什么
& k& f# ~+ S+ e% TA:Parstock 基本日常最低库存
6 O4 }  K, h3 Z/ m0 C" I5 }5 E  R+ ?. c' r4 b" K8 j
41.Which of the following abbreviations is used to describe the proper rotation of stock?) ^4 o1 x" r/ e- m" s. V( M- f
下面那个缩写是用来表明正常库存流程?
( Y* q& R3 h, X7 ~A:FIFO=FIRST IN FIRST OUT 先进先出4 _7 W! j" Z3 b$ W

. X) v* P- G$ O$ K42.Which of the following knives is used to turn vegetables?& r0 \, a- J9 }( W
下面的那把刀是用来打开蔬菜吗?6 r! r1 U# g" q/ s2 l6 u2 ^
A:Bird's beak knife   鸟嘴刀6 p4 p7 g1 g3 t) `1 H% M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ {; R8 s6 N7 k

* X$ x! u! O- y3 s43.What is an instant-read thermometer best used for?1 l0 L) w& g$ T) H# Q
即时读温度计最好用于那方面?, H; J! S7 a8 j+ N; ~# `
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 E3 _3 u! s; w9 }/ F8 |; s$ t' H( m  X
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?' C4 H( S. y: r
下列哪些金属材料受热均匀,通常用在铁板而且非常重! e" v* a* e# c) c
A:Cast iron 铸铁
# v, f3 W+ v  @- U3 z1 H
: r+ p- w! Q+ \0 h: {7 f7 W7 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; t# M+ |, `& b# t& _1 C4 B( P
哪件装备下面有一个可移动的碗和一个S形叶片?
/ T$ G$ R8 x0 v  u& HA:Food processor 食品加工机
, n+ j" Q- L: _6 o8 {http://www.google.com.hk/search? ... iw=1263&bih=572
, B, Y8 v! J) o7 l
3 A2 Q' m0 R! ]. m46.Which of the following is not a rule for knife safety?
* V, j( \+ f) W' f6 v9 N) I  y; D下列哪项不是用刀的安全规则?% u- V5 X' j% v. w1 o! D
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% N( Y6 Y7 w/ D9 G$ }

* a$ f, |9 @1 D- a) r" f! c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 s) N; p# g, Z; b. F" p1 d* I把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) R. U6 n# O4 m) }9 S1 [A:RondellES
9 r7 W; R- `" [+ y: X2 f" ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 R8 g# P  G! z# I, J
6 ^5 B* F2 `$ k. ~8 _* b48.Which of the following is a diced cut used to garnish soups?
: i+ K* M; ^- H4 X  s% z& I+ u( u& r6 W下列哪项是切成小方块用于汤的装饰?
0 t( e% P$ N( F: y) ]! HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 v5 o: H0 e5 o- F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 L2 R9 k: e4 r( H! p( h, ?; 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!!——- ~. ]5 A5 K4 d4 }' O
A:Gaufrette
. j4 l" B) r; Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. h3 Y& _6 M4 ?, \' c/ a5 G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 T$ S8 K! t. p) g2 _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! [7 g9 r+ R& u3 q; D& \
$ b' p4 c" K" k( O. |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 [3 @$ |7 _; M! B
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)
! j% l4 L1 |( }A:Cilantro 胡荽叶 香菜% g6 p- j# [3 j% m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  Z& M" t: Q  Y( D* S9 l% U3 {6 m' ]6 c; Q& f& {6 W! I) d; e
60.Allspice is made from:
& q3 f6 ?- b" G; c6 r  w+ ` 多香果,  多香果香料是什么- D. b/ u6 R# \0 a* L
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& A# |$ g2 ]3 y3 n* e" s. MA:A dried berry 干浆果! @8 ?7 v0 z+ P9 ^
2 B' t' n3 L$ R  N- X( [
61.Which of the following are used to make a sachet d'épices?
2 r1 Y. @6 e. `4 X下列哪些是用来做香包德épices?1 J4 @( a/ u2 T5 s$ K
http://www.sachetcatering.com/
& F* J9 S- e4 q# fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- m$ m: D  c& h4 D) Z1 n1 l

& ^) p2 V8 X$ g4 b62.Which of the following condiments are not soy based?
8 R3 [0 B3 V* w下列哪项不是酱油调味品的?
* V5 e% e7 u! T8 D: v5 GA:Wasabi 日本辣根* t* Q( C% M, ~7 E

! E( Z6 ^9 q: h* t  B. u63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# l4 p5 ^- q6 \8 ?6 `$ I9 ?
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:
; o, z: m$ N" D# u9 rA:Pasteurization  巴氏杀菌( u; I, {3 q0 Y, F
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64.Which of the following steps is not the correct procedure for whipping egg whites?
7 [4 |3 C% V: d# n下列哪个步骤是不是正确的蛋清搅打程序?
7 V- H; ]6 }8 X: xA:Allow to rest before use. 允许休息后方可使用。6 v. e9 s/ b# f: _, c* p

( F- h9 c; Y5 M2 P! p3 [& E65.The weight of a large egg is between:一个大鸡蛋重量介于:: t, S1 l6 o3 L
A:56g and 63g 56克和63克$ U9 p7 _" A) C: |/ \
8 M" r6 t( t* U5 U7 H& M% b* d
66.Evaporated milk is a concentrated milk that is produced by removing0 m0 N9 u* D: c' O& P
炼乳是一种浓缩牛奶 是去除什么做的3 ?* j& M2 s; i$ O3 K9 p
A:60% of the water 60%的水
7 _) N2 |: h2 C) ^# c' }6 ^$ w$ S# l% r/ S
67.A method of cooking that transfers heat through a liquid or gas is:# ]. t0 F, l, O, `1 X
一种烹饪方法,通过转移液体或气体是:
3 r( }; s" u2 r$ u5 b) ]6 {0 t( lA:Convection 对流' D% y4 x2 F2 m" ~0 o4 a5 @7 @1 n

1 P! l: `- G0 u- ^/ ]  e68.The cooking of starches is known as  烹调的淀粉被称为; s+ C/ G, E7 W7 {
A:Gelatinization 糊化
# U3 q, {  f* O4 V. j* f
  H; ?" {. O' u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
$ D; Z" V; a( o2 SA:Braising 烤
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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:" Z$ e3 r; O) J+ @; |. @" h+ s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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. L& [) R% n7 Z1 M, `( p: k: k
A:Fumet 原汁
* X* [) y: u4 O3 I7 }" ]  @7 }# J% A
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+ B' B6 k) D2 p; h" G5 H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
% Z2 \) X0 u! U8 J7 Z' `
0 k* B% c1 m' k7 b9 T73.Which of the following is a principle not used in stock making?' F' S* U: r% F. v
下列哪一项不是用于制造高汤(低汤)的原则?8 o# \' M- W* W3 O' l, r6 \9 f( X
A:Start the stock in hot water.开始在热水中操作- c' Q7 c3 V: i: I/ `0 n& |; W' Z
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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
5 _' d$ }! C5 [( A' ~+ zA:Remouillage 法语熬汤
! t. x$ Y% R- H. C8 r" phttp://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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