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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。
; W1 q' h* D8 k5 N$ {6 B1 z2 E8 T* c  w  d* ], F
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。' ]7 @% `3 d9 X& y8 b% s4 R- z
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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# o( [4 W# w& ^0 U' b2 m
1.Which of the following methods should be used to determine doneness in a New York steak?
5 x& E4 s* T6 X7 M! ~* S3 {8 b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)& ?5 l# P2 F  d5 w9 O
A: pressure touch. 压力触摸+ |8 }& Z8 j: X* K1 y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 }8 V1 y9 S/ s7 q5 A
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1 q4 \0 w/ s3 t. o
A: acid  食用酸% M3 E% M. x7 C( m" P! @7 n
3.Vegetables are major sources of which of the following nutrients?" r- z8 U& w$ [
蔬菜中包含的主要营养有哪些( F' x) W3 q! Z
A:vitamins and minerals. 维生素和矿物质。
6 |' R, H$ N* |6 k" ?4.Cauliflower is commonly served with
' l; I& j8 r' [* C+ s- g花椰菜(菜花)最常见和那种酱汁搭配
# A! t/ g' W4 `+ hA:Mornay sauce. 奶油蛋黄沙司9 }9 H  h! B8 R1 i: F) Y
5.Which combinations of products are found in pie dough?
1 c( ?  }* s% B8 A. }0 V( l; L: g( 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??)
' p3 g/ c  j# D6 LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, g+ p0 a' v' P' _& I4 F$ U5 Y$ p  o
6The French term for mussels is 法国语青口(海红)叫什么! C( @% a6 _( I; b/ P$ t8 j/ K9 b: }
A:moules.法语青口,海红
* f! \# C. c3 J/ E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 m# K$ p& H' Z
A:faintly fishy. 稍微有点似鱼味0 D$ ~8 [8 F; |- k6 O: G
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) P  w7 D7 ^  uA:2 days. 2天
4 @- R1 T& Y; q& h$ s9.What are the principle ingredients in ratatouille?
7 O. |4 j+ g0 K7 }" P8 P6 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
/ g, t- v  Z; |9 WA:Zucchini, eggplant, green peppers, onions and tomatoes
0 R& ^* z& D1 K; m西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 P4 x7 l/ S" l2 N; w; R2 U& G' _* c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" R% B. L; Y& W0 ?2 T! Q8 r2 rA:cook food in quantities that will be used up within 20 to 30 minutes.
1 K4 a8 u! T" {/ D  x& h0 V8 \' j大批量烹煮食物要在20到30分钟内
5 J7 a- e8 ~/ v  L. g0 @11.What person has the authority to issue a Health Permit?
$ a% S. D$ y# s' O谁有资格颁发健康证(卫生证)。
/ Y2 S% a; z; l( _4 r1 j( ~A:Medical Health Officer.
* U! c3 ^6 [! q  n医疗卫生官员。7 h1 @8 G7 y; N/ j4 P
12.For what period of time is the health permit valid?
4 ^, \+ a8 ~+ q3 |$ Y健康证的有效时间是多久?
/ [- Q2 g( e( y7 A7 t# KA:12 months.12个月$ u5 z1 F& \& q8 I( t! L( r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! g& ^* v- J$ I! k1 Q在食物和饮料准备区,通风系统换气的标准时什么
4 e& G, V& i+ w7 O5 AA:08 times each hour. 每小时8次
+ L5 A( r, H. S2 k$ {! ?! |14。The minimum temperature for manual dishwashing in the wash sink is
$ i) ~0 P6 D9 ?0 u1 Q8 h7 U8 V手工洗碗,洗碗池的水温最低多少度?' F: n: _% @$ d1 ^4 K- z1 d- v
A:110 degrees F (43 degrees C). 43度0 y9 ~! ]% Z+ R/ [% t) B% u
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- |: o+ J5 X5 w+ |9 p+ I/ j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. c0 J! R, `+ f2 _, @0 q$ c
A:180 degrees F (82 degrees C).  82度0 [; J& d9 Q0 _; [) Y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called9 J, p* v% R8 K3 {2 d6 t* n
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
9 f, \9 f- c2 E1 l. Q# \1 RA:en papillote.  法语自己理解
8 R7 q2 T# Q4 G+ `2 K+ W/ m17。Wing or Club is considered a
5 ~4 Q2 h  i. `翼和CLUB 被看做是一种...  z. L2 \# _+ x2 u
A:Bone- In Cut     带骨切  U5 Y% J" Z) o' s2 P& [
18。New York is considered a   纽约牛扒被看做是一种8 R* f0 Q2 _4 i8 w, s
A:Boneless Cut     无骨切" \5 K4 o! }+ i, C& t$ K. R0 q
19.In general, a court bouillon for freshwater fish will contain) a  q/ }- @5 y3 d% Y
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6 ]7 b- t6 f: w4 ~, q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.' N  v/ ?$ b" p; {! S8 k/ M
和做海水鱼同样数量的调味料和香料- e' ]8 p+ J' v% ?$ @: a3 B: G
20.Anise is very similar in flavor and appearance to
2 d: B) ~+ W& H八角和下面的那种原料有相同的味道
7 S5 A8 r- M0 d. n- AA:fennel  茴香
& l3 b% ^% {) O4 D/ y8 @21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ b% K( F2 t# V( T$ f! ^下面那种原料更像大葱且有平面的叶子! S! G) @' v) ^/ s' r* i0 K
A LEEKS  似蒜葱 (这边人叫京葱)9 |4 f* s1 [! h4 W) k5 }2 j
22.Which of the following cutting shapes refers to a small dice
* C8 A7 \8 O2 V3 J/ P5 O) f下面那种刀切形状指的是很小的粒(末)
1 F  ^! R+ b  r( ]" p/ yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# a! v1 F4 W0 }4 q. z- i; h, P# _5 \
23.Oil is added to the water for boiling pasta in order to
# W( |3 m" e& G- D2 o+ M向煮沸的pasta (意大利空心粉 )中加油是为了8 {) m% a5 E( B- S. i2 F
A:prevent the pasta from sticking and to minimize foaming action.) o/ \" |( |" z7 q8 O
防止面条黏合并降低发泡。
2 X" N" G1 Y' h/ W/ A24.Which pasta dish features pine nuts and basil?
2 c$ o+ Q( @1 ~, w% q, H1 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
& }5 T5 R7 Y# W8 f1 m8 s. XA:Pesto.一种绿色的意大利面酱
- B- ^" I+ w" ~+ W+ t7 ohttp://www.tianya.cn/techforum/content/96/563836.shtml" U( j& F- L2 X' h
) a& P, X9 a) F
25.Which of the following is a spring vegetable similar to spinach?
; }8 l2 O. F: F; J0 f6 o8 G下列哪项是一个春天的蔬菜类似于菠菜?: Y9 A6 e: q) J/ g
A:Sorrel. 酢浆草。/ H2 k" `7 v4 l- A* h
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:' k8 v& k% M2 y9 R$ l8 M0 \
哪位厨师最早带来高水准浮夸的美食
- m8 z6 C( w! [: pAAntonin Carême 人名 安东尼·卡罗美
$ X4 E* j6 K) s( _3 Q7 i' N9 D$ I7 }, ^. r0 \2 U: Z' I) U6 l) s1 _
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 L. @. \( I' v: @+ p% u, G' r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; @; n5 ^9 x8 \A:Cast-iron stoves         壁炉
" C( D5 N6 ~6 ?( V; @$ ?' Chttp://www.usstove.com/products.php?id=6
; G" g9 \0 j" v2 A1 X" Y' c
2 g1 Q# a7 y, w, |! f28.The French term used to describe the roundsman, or swing cook, is:
& X1 `( r5 _( l: U0 [法国术语,用来描述roundsman,或摇摆厨师是:
' L# @3 M/ v  v* q# DA:Tournant   图尔南
/ I/ R9 {  T4 R. a7 g/ b
1 L. w1 F* Z1 v0 M. W. X8 o' k29.Another term for the wine steward is:! e% R8 L7 C( S$ j" ^
葡萄酒侍酒师的另一个术语是:5 q5 S6 f; e; T2 b! j4 z
A: Sommelier 侍酒师
+ q0 m: k; @9 e8 Y+ @2 P6 ^! u" H/ W9 L) g; I  p9 s
30.Molds, yeasts and fungi are examples of a:. a! A3 E$ a  b% ^$ M0 @9 l, u0 Q
霉菌,酵母菌和真菌是一个神马例子
) X% I* f" @2 V' U: o# wA:Biological hazard 生物危害
, L4 M+ I" K- f: X
/ r, W- U7 W( z# @, g. R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 c: ?2 \$ R6 h" P2 g5 d
根据加拿大食品检验局,食品的危险温度区在多少之间:+ h9 R* j  s# Z+ m% H
A:40° and 140°F (4–60°C)     4-60度  E- J) d4 ]+ ~. \( e

/ o: \1 y! v2 f2 C32.All bacteria need the following for survival:$ d3 l- }5 W1 I3 K- k7 \$ `' L- w7 O
所有细菌生存需要以下哪些内容:
% E* X0 c* n: y2 J: j/ j) @  O, [A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 T$ t1 E2 ^+ M' L. }  ^
& C: I0 `" S6 h  Z
33.Which of the following correctly represent critical control points in a HACCP system?2 H; m' D; o+ a  X
以下哪项正确表示了HACCP体系的关键控制点?
( J# O1 l& b/ v$ gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- n0 k5 N9 Y9 D6 }2 M; D% j1 m2 f食谱,接收,储存,准备,烹饪,保温,冷却,再加热* G$ V/ i8 c" a7 t4 ?6 e4 k+ X

! c; y1 N, b8 w$ z, u. ^4 [34.Which of the following is not an example of a carbohydrate?. `! q1 q. r/ A! R9 J
下列哪一个不是碳水化合物的例子?/ M9 W. P( k/ l- w! c2 E. Y
A:Essential nutrients 必需的营养物质6 W  U0 F- ?3 N, R4 J# Y7 `4 V, @

- u& T2 Y8 l: @. z35.The process by which a liquid fat is made solid is called:
- w1 ^$ o/ v# K! [& X: C液体脂肪做成固体这个过程叫什么
' X9 }) ^6 R5 h# ?7 E! g9 NA:Hydrogenation  氢化2 V. a1 {9 A1 |# {  w4 s' e/ G8 }
; {0 ?4 p  C3 \1 q* R' b
36.Which of the following is not an example of a fat substitute?! d  V9 h) N8 q( f
下列哪项不是脂肪替代品的一个例子4 z) B) m9 h6 ^3 C; ?
A:Acesulfame K  安赛蜜K表( j0 d# d5 u4 [2 U& S% F

" H8 a- |) G" ~4 D# B37.Health Canada requires that a product labelled "fat free" contain:. m) ^9 R7 G5 y5 I. Q7 e$ t( g& j
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 S# |' l- E5 t0 R) h' JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 \3 l  {: Z( E) m: T0 K# _

: x, m7 E- C% t38.Which of the following is not a problem associated with converting recipes?
7 ?  F! l# C0 C. Y  r% H+ z下列哪项是不相关联的转换配方问题?3 {9 k4 Y7 W, [
A:Unit cost 单位成本( j8 ]3 S8 G5 K- X
  P! l5 R! s  f3 z( b0 e3 B* ?
39.The condition or cost of an item as it is purchased from the supplier is called:
2 w! j* Z  d- n从供应商采购的物品的品质或成本叫什么
! c3 b+ ^: j3 t1 eA:As-purchased cost 购买的费用; E$ v0 f3 b" p2 R% _+ B

, ?6 t# K, M/ z6 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:% |. ?1 C- m6 }! a9 t
在新货到来之前用于日常所求的必要库存量叫什么
5 A. Y* a- {8 I9 KA:Parstock 基本日常最低库存+ e4 }2 B, e4 X* [. m) z' {/ e
6 Q' k& w# L/ |- P
41.Which of the following abbreviations is used to describe the proper rotation of stock?) n; `1 X9 t+ {4 X9 M
下面那个缩写是用来表明正常库存流程?
* W3 {: j. U8 }: ?% jA:FIFO=FIRST IN FIRST OUT 先进先出- @; y' r3 c% e0 h& [( ?
( q; Y: h8 B8 w( f- W' S* z3 y+ i
42.Which of the following knives is used to turn vegetables?
# o- ]3 z% Y9 S  o& L) h下面的那把刀是用来打开蔬菜吗?, }% u% v& W. D5 a3 x3 }4 g4 `! Z
A:Bird's beak knife   鸟嘴刀
: w4 G8 x" s, r5 a# o( u* C, Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 [3 ~/ q5 o8 v6 v8 V" D1 V  a( p' F& Y% K' i" ^% r" M
43.What is an instant-read thermometer best used for?0 X+ U1 `9 D8 l3 N, G
即时读温度计最好用于那方面?
& m9 g) k; Z& `' ^, I2 [7 v3 ^A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ C; a; e7 p4 D2 H7 o$ V' @1 P% L6 @* r9 I
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 u) A. C: y- R1 x2 I下列哪些金属材料受热均匀,通常用在铁板而且非常重
* U, i/ _; s( `/ o1 v  _' L! NA:Cast iron 铸铁: B4 }7 D  a) {* k8 r

. W- p+ k  T8 N! W; v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ |, K' e6 Z  u
哪件装备下面有一个可移动的碗和一个S形叶片?
9 ~, d- ^3 `) qA:Food processor 食品加工机' U3 C! q" E! N( M
http://www.google.com.hk/search? ... iw=1263&bih=5720 t7 O4 s, e, h' T7 {' X1 ^

) V2 B9 i7 r5 e6 n46.Which of the following is not a rule for knife safety?
$ p- A+ m& h5 h, \# v+ d* }下列哪项不是用刀的安全规则?
/ @; U( X0 S) L" G2 _, jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% P0 [/ _* Q2 C2 @; ]: x6 N0 |: {+ n/ _6 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& x  L* q( j  ~% Q. b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. {% N- d: ^2 l7 l6 G% }6 {
A:RondellES 6 D1 M2 Z% p! l4 u  a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( Y0 V: X. ]/ q* N7 x* M
. R/ ?) E  b( H" R48.Which of the following is a diced cut used to garnish soups?
* D/ j% y; h9 B下列哪项是切成小方块用于汤的装饰?6 p$ X0 f1 w. e
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ a* ~2 ^9 v: c( L; B0 m" ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 b0 s( X5 Q/ Y* Z, [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!!——
! K* h6 {" k; M% C- `2 IA:Gaufrette 0 D6 |( B/ ]) `7 u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& j3 o$ f4 O+ m# @* J) x. h4 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ l9 B, t2 ?& ^' zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 ?' a0 f  V0 f7 H. h
/ G+ M. [& S1 a; ~9 p3 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! T# C: M+ h( ^. l% z4 }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- N7 |! ^" B5 R5 C
A:Cilantro 胡荽叶 香菜5 @* M8 P) ]5 S0 |! y' q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
9 O. Z' ~+ ^, H8 H2 \2 R" R/ R
( M) Q# z& y  l, g60.Allspice is made from:: Y6 V2 A8 R' V
多香果,  多香果香料是什么
% I2 W' m8 k; H1 W5 Q7 `' ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* I9 z& q7 ~; b& |0 D6 \7 C. Z
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?4 Y, p9 P. c, g" f( n+ i# L3 A
下列哪些是用来做香包德épices?3 J* B7 g' r" }) C0 @) j+ m  e! g# j
http://www.sachetcatering.com/
! r, k  @' V+ R- gA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# W, S6 X; J. o9 D" Z6 Z

- ]" z# w& s# D62.Which of the following condiments are not soy based?
% ?. u4 _# g8 A  Q下列哪项不是酱油调味品的?
% f- v+ x# `# c' AA:Wasabi 日本辣根4 y" I$ s1 F! N' B

: B% ?5 [0 |( ]. g, {+ X  Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. D2 @# ~$ q, 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:
2 A9 E- B8 ^( I- z6 b) E2 {A:Pasteurization  巴氏杀菌
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2 r8 C# H$ e9 b; I# E& [% u2 K1 b64.Which of the following steps is not the correct procedure for whipping egg whites?
6 i0 {, c7 x8 Q% X6 ]' G下列哪个步骤是不是正确的蛋清搅打程序?4 n2 j2 H6 |' I5 d* U
A:Allow to rest before use. 允许休息后方可使用。
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2 U9 b+ d* Z6 Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
2 V5 _8 ?  N% |" ~- O* ~# tA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
( r  f0 K5 t: g- p9 W6 C2 j炼乳是一种浓缩牛奶 是去除什么做的# J( j- z5 l2 O) @& K* j# G8 |
A:60% of the water 60%的水/ `/ f) K5 k0 z( J0 \
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67.A method of cooking that transfers heat through a liquid or gas is:
% ~0 E% Q) T9 w% y一种烹饪方法,通过转移液体或气体是:
4 i2 K) r6 m: H0 \8 n$ mA:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为/ W; H& o* q" T# s
A:Gelatinization 糊化
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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?
& z9 c/ P1 K6 R$ PA:Braising 烤. Q# x1 q( ?: h* E3 ~
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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:
* f' K% r/ [; {2 q. |% a. [/ QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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' Y& v; V5 ]) T! i2 \) [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1 h. C* p1 [0 ~$ N9 ?$ L1 d* P
A:Fumet 原汁
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4 _1 F" ]( i- Y2 d+ F72.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
( [/ }3 u* @4 r# J+ pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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- \- f& v4 f; M( A# `' ?: x% ?73.Which of the following is a principle not used in stock making?) O  H! d: z' O0 W, G! X8 N
下列哪一项不是用于制造高汤(低汤)的原则?
( M; {5 X0 r  e. T3 C3 ZA:Start the stock in hot water.开始在热水中操作
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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
& d- }% q% f1 _& |2 rA:Remouillage 法语熬汤
5 P7 t: I, \  a! Ghttp://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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