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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。
& J  _5 c; Y; P. e, p& L% ~4 V+ b# D% m0 ~9 o
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 d- O, E( A  z: 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
* J1 E/ M- j1 U9 b* I, ]# q3 \8 z# O1.Which of the following methods should be used to determine doneness in a New York steak?
; G) ]% _8 [$ t% U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)
7 X& y9 o* |9 O, UA: pressure touch. 压力触摸  a( l4 Z  y: J
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
" H6 m% v8 S- l& z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/ Y1 N+ f! r( w/ e' l& ~
A: acid  食用酸  ~8 w3 ^2 k; C4 ?: z, b+ |
3.Vegetables are major sources of which of the following nutrients?9 |7 `3 j) t- ~. N% C. }3 S
蔬菜中包含的主要营养有哪些: u5 j3 z1 K* ~8 L# o
A:vitamins and minerals. 维生素和矿物质。
9 a* C" Z. e3 A: F4.Cauliflower is commonly served with
: G7 V$ x6 U8 g& o6 }花椰菜(菜花)最常见和那种酱汁搭配3 Y6 d4 s! a) D
A:Mornay sauce. 奶油蛋黄沙司0 P# U! w( [9 K; p
5.Which combinations of products are found in pie dough?
7 o  y  r: U- Z# j, t下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)0 p3 i- q2 v; x" L9 S& c8 {/ h0 \. z( o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 j: j$ E$ p  |+ X+ E, ?- M
6The French term for mussels is 法国语青口(海红)叫什么& U* Z( Y# M& t0 V
A:moules.法语青口,海红% R5 ]9 ^1 r/ |' s
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
9 P/ c* v2 H7 m$ ~) g0 jA:faintly fishy. 稍微有点似鱼味/ x2 p8 t2 Z8 O( q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用+ Z* B8 U( i$ \& a
A:2 days. 2天
3 X2 }* n) \  J: p- `. U6 I; Z9.What are the principle ingredients in ratatouille?
, y* `5 }: i6 t炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
0 Z1 }2 M- i6 [% XA:Zucchini, eggplant, green peppers, onions and tomatoes
; R9 m4 h/ J  ]. B* }$ E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ R' }/ C  F& F& x8 N/ Y4 q" L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ F" z2 B2 s0 ~* a4 [' Z
A:cook food in quantities that will be used up within 20 to 30 minutes.0 `" T4 W4 V+ P0 J1 ]
大批量烹煮食物要在20到30分钟内( I) _* u  a: }' @6 ?" H3 }
11.What person has the authority to issue a Health Permit?
& J, E0 L& }0 l8 {" G8 e2 ~谁有资格颁发健康证(卫生证)。
; b& y0 ], N0 R( E' zA:Medical Health Officer.; c! x# p: M9 {! t5 @5 o
医疗卫生官员。; `) j, ~; O  R
12.For what period of time is the health permit valid?% x( l0 i) N7 }
健康证的有效时间是多久?- e0 b4 c& L, B/ d, a2 s4 q% c
A:12 months.12个月
- A' o' `, O% B13.In the area where food and drink is prepared, the ventilation system must be able to change the air( v) |1 J* p9 r
在食物和饮料准备区,通风系统换气的标准时什么
* E2 ^  B% H/ I( \0 mA:08 times each hour. 每小时8次  v: ^4 j4 x" f
14。The minimum temperature for manual dishwashing in the wash sink is
, t- J1 Z8 @& H! ]6 q( R手工洗碗,洗碗池的水温最低多少度?
3 ^" @# H# N( }& I1 w" F% JA:110 degrees F (43 degrees C). 43度  Y& T; l: d0 T
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& J" z7 n/ n2 t, o. J
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ n7 v9 ?$ r% l1 A3 h# J% v" `A:180 degrees F (82 degrees C).  82度. M8 S* M" I' c3 I3 L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# j6 s; ~  d4 H! b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 `5 ]( D& g  N& C, p3 J" T1 }A:en papillote.  法语自己理解1 o( c% B$ @3 j
17。Wing or Club is considered a
( `7 T5 H/ G/ E4 S翼和CLUB 被看做是一种...
7 w. `8 Q" G3 Y9 ?- `  ?8 ^+ G3 e# m- }A:Bone- In Cut     带骨切
9 c4 h" J2 R/ Y18。New York is considered a   纽约牛扒被看做是一种2 V$ Y# D5 n4 Z, K
A:Boneless Cut     无骨切7 b0 a0 X3 ]! J; t/ w, N
19.In general, a court bouillon for freshwater fish will contain
1 S' A# q/ t$ Y& W& r5 s( p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
3 P8 b8 g# U( ~/ D  h& JA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 W7 K* J3 j9 b! @) q; s6 y
和做海水鱼同样数量的调味料和香料( [' C/ m5 A" R2 a/ N' r( \) C
20.Anise is very similar in flavor and appearance to
; s9 @2 h/ d/ F( u# H  V1 s八角和下面的那种原料有相同的味道( \8 M( N  u0 ^4 a7 D' r0 J$ y" U
A:fennel  茴香2 q* K5 `) v) G$ C( ]- ^& p0 ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& V/ _0 i+ ^+ b  [; C9 D* n下面那种原料更像大葱且有平面的叶子4 Y( b. Q( x& M- c7 Q; O, B' J
A LEEKS  似蒜葱 (这边人叫京葱)* q( p5 v8 o* \* B
22.Which of the following cutting shapes refers to a small dice1 r% o- l  i) d8 `+ W
下面那种刀切形状指的是很小的粒(末)
% L. {5 a8 m  D  ~A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 I5 v3 h6 Q5 A, V23.Oil is added to the water for boiling pasta in order to! I- {8 M4 d' r# E+ |/ m4 ~# l
向煮沸的pasta (意大利空心粉 )中加油是为了2 ?  {. `9 e% t( p- L
A:prevent the pasta from sticking and to minimize foaming action.
6 O+ a6 B! k8 K6 h/ Y- {防止面条黏合并降低发泡。
% {+ [! G7 e8 c# m; x& }24.Which pasta dish features pine nuts and basil?! Z$ x0 ~: O  Z$ T# _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 b- D! K6 w4 [/ ^A:Pesto.一种绿色的意大利面酱
# y5 }. c0 H3 c- M6 \& E! p0 `6 O0 phttp://www.tianya.cn/techforum/content/96/563836.shtml7 E( z; Z0 b5 {4 `  l2 O2 D8 x8 J

: w  `  n1 A- a( h( v25.Which of the following is a spring vegetable similar to spinach?; e, p, ]: }. ^# ^5 Y. ?+ `6 g) w8 a
下列哪项是一个春天的蔬菜类似于菠菜?
) ?& N+ B4 @9 x% @+ a! ]* mA:Sorrel. 酢浆草。
" I* X! t3 |! ^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
大型搬家
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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:( Z, {1 E" Y* n9 u, k
哪位厨师最早带来高水准浮夸的美食$ |5 N9 F  T% b" x% _$ c- m! f
AAntonin Carême 人名 安东尼·卡罗美
1 _& A8 t' j& h2 }. Q  t7 G
% q6 P( h7 g6 u+ B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  k; B' K" j+ M! 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 。
. P3 x* a) Q- L+ h1 G3 DA:Cast-iron stoves         壁炉! I& X+ V$ c7 H  V5 e8 p$ z
http://www.usstove.com/products.php?id=6# K! G" c" Q; X: n

+ x2 p, k' y* P; U28.The French term used to describe the roundsman, or swing cook, is:
, T0 L) }! K. ?, V! d* v法国术语,用来描述roundsman,或摇摆厨师是:
, s, h* X+ w$ v/ d2 U2 T/ G- Y7 `& ?A:Tournant   图尔南
7 n# s( D% h7 h. j8 ^+ }0 b. {
# w+ I7 }# [7 |2 U8 v29.Another term for the wine steward is:
9 S3 `: q( F3 {9 D1 A9 Y葡萄酒侍酒师的另一个术语是:' z( ?' m3 V# Q; @
A: Sommelier 侍酒师
* ^; w$ i) l+ l/ |5 s8 ]) e7 e8 W0 z# l) E# ^
30.Molds, yeasts and fungi are examples of a:
  b+ y/ y3 T3 U9 F# D- V霉菌,酵母菌和真菌是一个神马例子
" Y# S( e  C/ ]A:Biological hazard 生物危害
, \$ O4 v+ ?' R) x
5 [! S  q- D! t; M6 w& d. y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( v4 a$ L% O5 [9 }. ?/ m
根据加拿大食品检验局,食品的危险温度区在多少之间:: N0 j' {  G8 B- |0 y, x
A:40° and 140°F (4–60°C)     4-60度6 l3 @& J' ~+ a7 k  x9 y/ U

! a8 i+ G4 I4 j8 D+ R) I- p32.All bacteria need the following for survival:# S: _% q# }* [$ C" Q0 E9 f  f& U
所有细菌生存需要以下哪些内容:, e6 ]+ F+ A1 C8 C+ |' ^
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 r% e4 O! s8 a4 M& b4 D9 y% Q

1 j7 v9 H  y* k! w4 ~- e1 z9 D33.Which of the following correctly represent critical control points in a HACCP system?) [( P: N; }0 Y4 c7 G6 S
以下哪项正确表示了HACCP体系的关键控制点?1 E- L6 Q) V5 @/ S
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 d! Z7 I- v: k* _& `
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 l0 i& L- @# Y: `7 `1 |
+ y3 @3 @; Y3 A% X; @: C34.Which of the following is not an example of a carbohydrate?) K& \. f" O) c
下列哪一个不是碳水化合物的例子?
3 Y# C7 z* z6 i: r3 O) m  @A:Essential nutrients 必需的营养物质7 `5 L1 x( K* W( x& d' ~9 a, C9 v- p
# W+ S; P; f1 p' B3 t0 \+ |7 q( T
35.The process by which a liquid fat is made solid is called:+ n+ i; v- K  G  ~' Q( [
液体脂肪做成固体这个过程叫什么3 ]5 D% a" Z! ^& f7 ^( C
A:Hydrogenation  氢化9 j2 v' h3 G/ o+ f3 F9 m/ i

' b3 [1 Q( [; G- P36.Which of the following is not an example of a fat substitute?! I! q# z1 O; B5 Q4 W
下列哪项不是脂肪替代品的一个例子
7 B* U8 |+ K- }9 [7 n( e. M; A7 CA:Acesulfame K  安赛蜜K表. r1 x. V- `+ p' l6 l8 R, A% I  N

5 P+ c0 O) f6 j37.Health Canada requires that a product labelled "fat free" contain:4 n. u2 a; t% S$ J
加拿大卫生部要求的产品标有“不含脂肪“包括:
. G8 I7 V7 B  R0 Y+ tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- g( e2 u9 s* o" P- T
4 D. i4 ~, c6 f& o
38.Which of the following is not a problem associated with converting recipes?+ x9 U; C7 i8 ]. m- p0 a$ g' {" A
下列哪项是不相关联的转换配方问题?( ^8 P- s/ w; T1 z  e7 r% ?
A:Unit cost 单位成本
! g' Q" @+ i$ N0 K' s0 O- m* U- f6 L% C/ L! Y: i; ~9 H1 `! E
39.The condition or cost of an item as it is purchased from the supplier is called:
. P2 ~9 A6 d0 c$ Q0 c  U+ b+ T' U从供应商采购的物品的品质或成本叫什么, n( b9 t; W5 p" u9 J. R- U
A:As-purchased cost 购买的费用
" A4 t$ d% q3 k0 `' F1 n$ q+ I( D# I# `2 w* C# f. A
40.The amount of stock necessary to cover operating needs between deliveries is known as:" j. W4 [# }/ D
在新货到来之前用于日常所求的必要库存量叫什么
+ F$ B- j, s; Z9 C4 D, YA:Parstock 基本日常最低库存1 c3 q3 J3 }5 @* {( K: y+ _

  b2 b( h9 P/ `; N$ R41.Which of the following abbreviations is used to describe the proper rotation of stock?
" ~" f: O, y; s下面那个缩写是用来表明正常库存流程?
0 b: G3 J+ r! d* Q4 C) d, RA:FIFO=FIRST IN FIRST OUT 先进先出' R, H4 A# j, v6 V9 v
" h, D7 D/ W3 l) Q5 u7 H
42.Which of the following knives is used to turn vegetables?
3 D0 r0 \: ?. w3 t" W6 g7 r下面的那把刀是用来打开蔬菜吗?, X; [. y! V+ B$ H
A:Bird's beak knife   鸟嘴刀3 ]% a4 p0 I7 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% R' q$ A9 E8 ?1 Z8 K7 M

) |! E% J6 z0 P2 e6 W43.What is an instant-read thermometer best used for?3 \+ Y! @- o. ]6 r! `
即时读温度计最好用于那方面?7 t' w9 W# T/ u/ P4 z; t/ a8 J
A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 M! C% |1 O8 R$ J- N/ c) A! l7 [. |8 @( Y3 H  k
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! p; I7 i1 o* ?2 _6 ?- N下列哪些金属材料受热均匀,通常用在铁板而且非常重" J7 w3 N7 p* y" \
A:Cast iron 铸铁% c! l& ~$ `( t" O2 }/ g" f0 i4 H- P

3 B: @: u4 M/ d5 I7 H* e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ p7 ?0 E3 ]" K5 }
哪件装备下面有一个可移动的碗和一个S形叶片?1 y) P1 B  ^8 Y3 W" p5 _
A:Food processor 食品加工机$ Q& c( `; H' @* E+ T3 h2 }, r& `7 n
http://www.google.com.hk/search? ... iw=1263&bih=5722 t3 M3 A; }) r9 P) {5 i" `7 Q
) r' Z5 N2 K: }) B9 g+ D
46.Which of the following is not a rule for knife safety?
" {' F0 L+ w4 B; [下列哪项不是用刀的安全规则?
, T' A4 H" y7 L4 SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀3 X: V$ v/ {3 y, ^- Q& a
% r8 |& z& p0 s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 z7 Z3 o$ i/ m) O& h3 J, m2 a- o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 Y; J9 n' `) }: R
A:RondellES
/ `, k0 u8 u; N. e6 G: q6 bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( F" h7 `: u! n& \) P9 B9 n3 U, J; m/ j' |2 L4 }9 M
48.Which of the following is a diced cut used to garnish soups?% d6 z% c% r$ R- s& A) M
下列哪项是切成小方块用于汤的装饰?6 `9 j/ K* W- Y9 M. z4 ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! B4 c+ a8 m- G- v3 E0 o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 k: @) k9 U0 }# t8 i: 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!!——0 {  @; n" f7 p- i- W
A:Gaufrette
+ U3 O7 p3 |2 [5 ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# V2 e' p% f6 s- Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ Z  M, r( e' C* i) NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- H- V4 J' W1 d/ w. H1 ^4 v5 u! j$ r. }1 q) a
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 r$ b/ \3 `2 M. }4 X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). Y, N5 x' e/ l/ `0 {
A:Cilantro 胡荽叶 香菜
/ N2 y, U0 n7 ~2 u8 ^! chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ G, w# L! o* q
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60.Allspice is made from:
% {6 A0 N: ~: k8 f$ Z 多香果,  多香果香料是什么
8 [  [* {$ a0 g+ Bhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! S4 P7 b' @  O
A:A dried berry 干浆果
4 G. c  a1 w: u( X+ j- y
$ B0 J+ [. y( g$ h" F61.Which of the following are used to make a sachet d'épices?
; ]0 }; j' b% z+ K/ t下列哪些是用来做香包德épices?
7 \. `8 b6 s$ ]2 C1 S" n- `1 ?& Vhttp://www.sachetcatering.com/) I; j0 z( k9 P  D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 j5 [& T) [7 J) j! p1 v8 v
9 E0 J" v+ L: F0 J
62.Which of the following condiments are not soy based?1 C4 V$ ~( y* r/ _" q" n
下列哪项不是酱油调味品的?+ c  G/ u" g" I. j5 {
A:Wasabi 日本辣根* O4 z% {" e, R, I  K9 G
; b3 H* [) Y8 w9 h1 h4 m$ B6 u
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:, H: c% R6 k  T' z
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:; w) j* Q! ^' D, R6 j: P
A:Pasteurization  巴氏杀菌$ m+ i) z! E, Q- I1 j, J- b) \
: W; \% N- ?1 |2 U0 f/ l
64.Which of the following steps is not the correct procedure for whipping egg whites?
* P$ ]1 D: O- o下列哪个步骤是不是正确的蛋清搅打程序?
9 H) A. Z5 Z4 d8 tA:Allow to rest before use. 允许休息后方可使用。8 M+ s  {1 v- e9 ^. |( @
2 c. M$ i% T. h& i% D
65.The weight of a large egg is between:一个大鸡蛋重量介于:
' R4 G( ^; ~& z' |# `' A, eA:56g and 63g 56克和63克* F% j; r+ f; V1 C7 x3 K1 k+ A
% r( ^( y' z$ U4 [# A+ |( r" H# j
66.Evaporated milk is a concentrated milk that is produced by removing
0 u# z% R) j% C% F( x0 f/ X炼乳是一种浓缩牛奶 是去除什么做的! B1 Q! O1 l  Y6 }
A:60% of the water 60%的水
1 @' p! D, @4 n
( F0 T8 N9 \9 j- n# V" ?$ h3 n67.A method of cooking that transfers heat through a liquid or gas is:
: i2 k( F* ?) ^  H: \  \1 Q/ d一种烹饪方法,通过转移液体或气体是:- A# B+ z# ?2 R/ R% m2 P: j
A:Convection 对流
/ \' H- |) h& N0 K9 l/ m# E( @$ P  v  N) M
68.The cooking of starches is known as  烹调的淀粉被称为
" Q1 C8 W- t# X. a+ V5 F" ]A:Gelatinization 糊化  U% L" H( o# w% u8 l1 |
) O. _# g) s( T# |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, I, W! ?. H9 E
A:Braising 烤
8 b# {* g% h. N& `" s7 A
' s- I- B& F+ \: g! h9 w; J/ R+ S70.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:
7 ~1 }/ |) e) x0 {( HA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
$ v0 u* A' b/ [2 R) w8 T; b1 j
1 `3 }, \: {2 Y' t3 _; s9 R# L1 l71.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
$ a/ J! v8 a9 g" b9 |) E; X$ {A:Fumet 原汁
% O  D/ z+ I- y( ~1 Z3 Q. g5 o1 s" j" P# j; M% \. e! k
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* H/ I$ }6 j4 S2 a
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  ~- {2 e3 E$ b6 j+ W& c' I
* l% p2 S) h- G' r( e4 d7 E5 B( T, F
73.Which of the following is a principle not used in stock making?
* C- T( E* H. u4 z2 e* A! b' o+ j下列哪一项不是用于制造高汤(低汤)的原则?. T; S( ^8 p; r0 e. @% E  H
A:Start the stock in hot water.开始在热水中操作* R8 D! n% I! y+ h- e4 s) p) a3 R
% t& T1 k' @" d, ], N/ t
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 a* a  @0 r3 I; s# T' j
A:Remouillage 法语熬汤) h  ^) B, b' X0 c8 G) i/ r
http://www.haibao.cn/blog/post/176242.htm
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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