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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。6 j8 X, {2 `/ A$ k. p! d& S/ s

% ^$ _6 ^& ^1 w& |, q# y( 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。
- y/ {8 A% T6 ?8 z/ I7 p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4 D+ u! y2 I6 l; {$ {
1.Which of the following methods should be used to determine doneness in a New York steak?9 O+ x& h; O* r3 Y; S
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)
8 J! \# @7 R- z. zA: pressure touch. 压力触摸$ J  Y9 n; d, ~1 n; ~: Y6 u
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  d- A  Z2 S- y8 Z+ b( x
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6 C, Y- _* z& ~$ t1 ~$ Q
A: acid  食用酸) x$ ~( u4 i1 c$ F- F- d% ?7 S  U
3.Vegetables are major sources of which of the following nutrients?
# W& l8 t2 g- p1 Y& i' B4 T: ^蔬菜中包含的主要营养有哪些: E) V/ N, J8 L8 `* @
A:vitamins and minerals. 维生素和矿物质。4 _# f2 f7 g' i4 D
4.Cauliflower is commonly served with# Z6 X( [% `. h7 r$ }+ N, d
花椰菜(菜花)最常见和那种酱汁搭配. O  P, i3 i& H. T2 _" E- P  C
A:Mornay sauce. 奶油蛋黄沙司6 a2 x. I' R3 f! n
5.Which combinations of products are found in pie dough?
  i6 N7 Z! Y5 v2 p8 `下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! Q4 i; J  f( w1 u/ W- E0 HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! O: f+ w8 ~0 a' M6The French term for mussels is 法国语青口(海红)叫什么7 U+ w9 ?/ Z: o- V  w
A:moules.法语青口,海红
# K1 B2 q, G; ]7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 q/ C" B" y5 z7 n- b! \
A:faintly fishy. 稍微有点似鱼味
7 L. ~* U. I1 Q  U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. h6 b' @$ L& l: b. N
A:2 days. 2天: T! U. h* \/ X# p# L6 y) N7 b
9.What are the principle ingredients in ratatouille?
& z5 J+ F, U1 u5 y; R0 @; S炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). T7 A8 ]+ f2 c0 v3 ~
A:Zucchini, eggplant, green peppers, onions and tomatoes$ r% c6 H2 O( `) H% l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 G6 J* h' H* h$ N1 I
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ L" `0 v* N2 c% T+ ~5 I
A:cook food in quantities that will be used up within 20 to 30 minutes.9 e& V) d+ ], s$ h) D# \) i: F
大批量烹煮食物要在20到30分钟内
0 K$ B: ?/ z: N" r( }# d2 L11.What person has the authority to issue a Health Permit?
% w( R" _/ n# X8 ]* B谁有资格颁发健康证(卫生证)。8 x, L$ A. J: p$ }! w8 x( }
A:Medical Health Officer.
7 i, _. ~; [- ?* q0 v, d医疗卫生官员。; m* q0 J& W: j8 [8 w
12.For what period of time is the health permit valid?
; |2 i7 d( B2 {/ C2 o( s1 b健康证的有效时间是多久?0 l1 `& C' S3 @/ v% @' P+ P) r  x  E
A:12 months.12个月
! V# ], P4 i6 I( d& ?- ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 `6 K2 L( v+ o- ~
在食物和饮料准备区,通风系统换气的标准时什么
) [* ?# @: A; f% OA:08 times each hour. 每小时8次
$ C. H( X7 \$ J4 T  x6 q14。The minimum temperature for manual dishwashing in the wash sink is
; G9 d' }# |! h3 o( y( L4 M1 r手工洗碗,洗碗池的水温最低多少度?, s8 u: r9 s* C
A:110 degrees F (43 degrees C). 43度. G- b. P7 {6 E  ]6 r& ^; ~$ y
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- j- \7 ]8 E! h6 M用洗碗机洗碗其最后一个工序冲洗的最低温度是多少" Z* L8 M7 u4 K8 e/ ?
A:180 degrees F (82 degrees C).  82度5 B1 r) U) S7 y# L9 d$ W  `7 e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ k: K( H% `. H2 r/ C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 _, D" D: k3 e% r* r9 }A:en papillote.  法语自己理解
6 `. Q* s1 h* U0 {4 k( y1 A17。Wing or Club is considered a
) T/ W* h7 |  d  G翼和CLUB 被看做是一种...5 k6 H% y. s% B" W. L5 ]
A:Bone- In Cut     带骨切5 v/ X. |9 X" j* H* }: F6 @# z
18。New York is considered a   纽约牛扒被看做是一种
$ [, P% U9 Z% Y) a" AA:Boneless Cut     无骨切0 z) Z' k, j, w' V
19.In general, a court bouillon for freshwater fish will contain
4 |9 r7 N  ]5 }* M2 Y. M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
& T( V9 z+ D; S5 _" }A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ @" q4 x* @" t) F2 N( u7 R和做海水鱼同样数量的调味料和香料
" ^! f6 B  w/ w, T- k20.Anise is very similar in flavor and appearance to
* b' L* \0 K& X+ Q八角和下面的那种原料有相同的味道
' s- L. p1 O! `' W/ K" P; [A:fennel  茴香
, y; w2 N+ ?) x2 A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ P# Z# u; n* Y& N& v
下面那种原料更像大葱且有平面的叶子) w: c: y# S& s0 ?
A LEEKS  似蒜葱 (这边人叫京葱)) k! X5 u( l/ P1 m
22.Which of the following cutting shapes refers to a small dice3 K# W) u  o; f7 K- m
下面那种刀切形状指的是很小的粒(末). c8 f+ e: t$ L% o8 ?9 k6 s# F' x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 A/ u2 U; i3 _" h7 m
23.Oil is added to the water for boiling pasta in order to/ H$ m3 N' W  R9 I1 ~
向煮沸的pasta (意大利空心粉 )中加油是为了
0 ]  n1 X/ }! k! SA:prevent the pasta from sticking and to minimize foaming action.+ [' m) w# w, L, T, ~' q/ ?! d
防止面条黏合并降低发泡。
( }8 r" k% [. p. z  I24.Which pasta dish features pine nuts and basil?
9 ~& E0 Y4 n8 J0 k/ ~1 Z( U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" t1 J3 X& u1 y% @
A:Pesto.一种绿色的意大利面酱
5 H* O; T/ ]7 s* w; I  whttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?; G4 q& q0 n  ]8 @
下列哪项是一个春天的蔬菜类似于菠菜?
& V" M: r. R9 ?" Q( |. e2 i( ^7 NA:Sorrel. 酢浆草。/ \5 ?6 Q/ J5 x! U' _
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:; h4 x! V6 ?. I5 q
哪位厨师最早带来高水准浮夸的美食3 P3 [, b- R& k+ m9 d; `( Q
AAntonin Carême 人名 安东尼·卡罗美. L8 \- B6 `$ R  x2 l

/ `: H$ o+ x% d3 E/ u" X  F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 z' i5 M1 r5 X
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! L4 q% q; [9 h7 n- ]- B, m, p
A:Cast-iron stoves         壁炉# e) f! ~8 w7 @9 K+ j  X' X3 E
http://www.usstove.com/products.php?id=6
7 P" y% q) t! `. Y3 D9 h2 g7 y2 M+ Z8 }2 V3 ^0 z1 j' x1 z4 Y( g0 b
28.The French term used to describe the roundsman, or swing cook, is:/ z) \3 V8 ~6 ?# l8 D  h
法国术语,用来描述roundsman,或摇摆厨师是:/ T; z/ n, N2 l$ ^' |0 [2 j
A:Tournant   图尔南1 k0 e& @4 ]( K
6 y8 E2 a! y* n
29.Another term for the wine steward is:
$ V1 n0 i0 j+ y葡萄酒侍酒师的另一个术语是:
- Q: Y6 Q# w0 [4 t0 O) hA: Sommelier 侍酒师: A, I  G5 I" f3 v3 F

5 n) V, r! u8 V5 b# b30.Molds, yeasts and fungi are examples of a:: n. k: v" p/ N2 r4 z/ f" f1 M( ]
霉菌,酵母菌和真菌是一个神马例子6 J+ ]" d$ ~; V+ ^
A:Biological hazard 生物危害
4 ]5 b9 P/ O' ?# D" J- K& z& L; }
; i8 L* K9 X. q# X7 X/ f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: U! I+ t7 `- i; g6 V7 \
根据加拿大食品检验局,食品的危险温度区在多少之间:
) N; [2 f! Y. r5 a- Y+ jA:40° and 140°F (4–60°C)     4-60度' Z+ C5 A  ^) D3 K6 k0 D* y

( x# }4 L, I2 d; C: b32.All bacteria need the following for survival:+ j$ B; I$ y3 ~
所有细菌生存需要以下哪些内容:
0 w6 S1 \* w6 c) ?A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
' m8 f( U7 E* B& K( ]- W) l! P9 f! _6 v- ^% C- A
33.Which of the following correctly represent critical control points in a HACCP system?
: p1 I; C( J# v3 z. L  q以下哪项正确表示了HACCP体系的关键控制点?" Q2 ]2 k- U( W% A+ [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 i5 K, r& O% c4 ?, F* R
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' O' `& h% _( j% ?7 ?
0 W5 Z/ m* I; ~7 S3 P: _& j
34.Which of the following is not an example of a carbohydrate?
7 ?6 l5 K& E# u& Y  X) ^' k下列哪一个不是碳水化合物的例子?
3 e# y5 P2 ~0 S* WA:Essential nutrients 必需的营养物质  h0 s8 B- Y. F
! x% a' [1 j+ {* g
35.The process by which a liquid fat is made solid is called:' L  z' V7 H( g4 S1 F
液体脂肪做成固体这个过程叫什么
; |; j/ |6 {8 ~% I+ @A:Hydrogenation  氢化
3 R" U" b1 N4 F. ?# X) r+ b+ D7 l' ~  P
36.Which of the following is not an example of a fat substitute?
) L2 A* L% l. F6 z& k; y; Q. g下列哪项不是脂肪替代品的一个例子" G3 [5 _9 J8 x% t4 v2 L
A:Acesulfame K  安赛蜜K表
6 G$ y- }/ z7 n; u% F
" g  {/ J& \* ^37.Health Canada requires that a product labelled "fat free" contain:4 b/ T0 f& M9 n: l/ i: T5 Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
% j+ B2 e# G5 y1 S3 ~+ w0 u+ lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
0 c6 q, V9 F5 g6 P! U# R下列哪项是不相关联的转换配方问题?* }6 W* N2 \5 O
A:Unit cost 单位成本" U$ [& _! f& X, M" @- }1 |

7 ?$ z7 G$ J9 F3 D: O* z( S39.The condition or cost of an item as it is purchased from the supplier is called:8 w, q: ~8 h& |8 x
从供应商采购的物品的品质或成本叫什么
5 E9 I" `6 P. ~A:As-purchased cost 购买的费用& M; ^. W# T4 m. P- z' n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:6 h- C. [$ V' f% i. ~; j$ t" ?
在新货到来之前用于日常所求的必要库存量叫什么. b* E& ?  Z! {0 ]
A:Parstock 基本日常最低库存
/ W/ c; o+ y" q( Y, ~
- D0 y4 F$ h' L41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 E, U' K9 R% q; x( u  a, `+ z下面那个缩写是用来表明正常库存流程?
3 J2 r5 w6 o4 t2 fA:FIFO=FIRST IN FIRST OUT 先进先出
) e/ y  `2 z$ q) y/ `
! Q# T; c* D6 ^4 B1 f4 J: l0 x9 g42.Which of the following knives is used to turn vegetables?
/ h3 q" D# s; _下面的那把刀是用来打开蔬菜吗?2 H+ V: ]% h* |: k6 |6 a
A:Bird's beak knife   鸟嘴刀
: y9 `; D0 x8 Q4 `8 j% r6 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?4 F, t: ]- V& _( C( T9 b( ~
即时读温度计最好用于那方面?
6 C# h: ~7 U% u9 [A:Checking the internal temperature of a roast 检查被考物品的内部温度7 a/ J5 H9 Z0 L* w$ S' C" \

+ ~+ ^2 q/ n! [6 T3 \( ^1 G! w44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 O9 M; N) W1 d, a, h0 P; t" ~下列哪些金属材料受热均匀,通常用在铁板而且非常重/ O2 L: W5 I* C2 ~# o- Y* [/ e! ]. l
A:Cast iron 铸铁
/ J- e; v3 X7 \. c( |. z& e$ e
, _+ F/ W2 [# X/ W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* _4 u) I, R) u9 ^2 B3 V5 K哪件装备下面有一个可移动的碗和一个S形叶片?2 v* E5 K6 E% R, s) Z- ^
A:Food processor 食品加工机1 v- _# C! W2 x
http://www.google.com.hk/search? ... iw=1263&bih=572) v. B9 X* q2 p4 `/ I1 H. U

) t9 H8 _7 f3 M/ E; O46.Which of the following is not a rule for knife safety?1 ?: J$ s( j2 V' a# M
下列哪项不是用刀的安全规则?
. z: |2 G9 P- {7 _  v& SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! V7 H  h9 f/ [
6 j) J! x0 U& M: V7 z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 ?/ i. E3 y& K7 v3 J0 n2 A
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  x3 ]/ L0 L( j# t; _A:RondellES
" ~4 \' `% [6 S% `# r0 uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
3 q5 e3 T0 j- `% T  c下列哪项是切成小方块用于汤的装饰?- s; e, S' `; P5 I$ ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm8 J. Q& C8 I& X/ J! Y7 B0 T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" u. R6 T! N& \$ c" z$ ^  B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 y3 q  O. O" _) w# c# F
A:Gaufrette 1 v, Y- L2 C6 C( k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 `4 n$ _' G& a# a9 U7 ^5 o& wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 b4 p2 U9 u; _  z$ BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 N4 \( W: d: J- D  ~
& J) I4 W' Z: H3 i. d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ W* A7 j, F% q% \! W! S7 k0 i
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)& z+ d# C; i, q* C6 b# x
A:Cilantro 胡荽叶 香菜& a! K$ P! m* U7 x% a! Z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* ?8 Z% [7 H9 ]0 ?. s+ i) j* W
多香果,  多香果香料是什么
" F  ^: r1 F3 y" \5 J* ]; U% ^7 zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx# J6 J& K; u4 ^' [+ Z
A:A dried berry 干浆果+ l# y" J2 U+ \
$ }5 C  |5 ?! y: F! Q
61.Which of the following are used to make a sachet d'épices?
2 S+ y. K9 r4 d% {9 z, o下列哪些是用来做香包德épices?3 y2 g' y4 B' J1 p6 v: [
http://www.sachetcatering.com/
3 ^; d, L' U+ r4 [* MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* {- `* e- W0 `4 r; Q

- X: f6 P( M  u" s% S62.Which of the following condiments are not soy based?  |1 ^" c0 }) G& d; y+ g
下列哪项不是酱油调味品的?
! p5 a, [+ z% r8 b. Q* |A:Wasabi 日本辣根
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( `/ `7 h1 {  t' d: N7 {$ c! x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 M3 A: P' T# T2 l1 r2 F& 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:
6 d' {0 K! `; d6 [& Z% f4 W0 wA:Pasteurization  巴氏杀菌
% L2 ?7 y9 L5 @1 v7 _; u; ?8 E, Z+ Z0 x4 p3 y
64.Which of the following steps is not the correct procedure for whipping egg whites?- e+ P, \  ~( k) S/ m% p7 L, w
下列哪个步骤是不是正确的蛋清搅打程序?
0 D. o! D5 @4 c( S$ @9 t2 k  RA:Allow to rest before use. 允许休息后方可使用。+ g$ V2 }, r0 X/ Q, E, t: x, N  Z
' W; j: Q) [& w% j5 n2 M$ s$ n
65.The weight of a large egg is between:一个大鸡蛋重量介于:
. d6 ]/ d' U* I, {A:56g and 63g 56克和63克$ B4 R/ B! I1 ]$ A9 Q

( z* v9 L9 l  P! }66.Evaporated milk is a concentrated milk that is produced by removing
9 F4 C. L% z/ Q" s8 t/ Y炼乳是一种浓缩牛奶 是去除什么做的
0 ~$ {/ W5 p/ {$ C5 c4 DA:60% of the water 60%的水7 ]3 |* y% i, p6 l, R
" B4 \. `7 k" D+ Z; S6 w
67.A method of cooking that transfers heat through a liquid or gas is:
" x; \+ [0 ]% L5 D9 j4 y1 r3 O- u! q一种烹饪方法,通过转移液体或气体是:2 z7 V4 P8 ]4 n0 K; T6 u0 Q
A:Convection 对流
" T, R; K. M" ?7 x' i) q- E/ A& d/ p6 {8 \* N( x/ X
68.The cooking of starches is known as  烹调的淀粉被称为
- }! Q0 z. Y) T( ]6 M9 G5 U9 }5 @A:Gelatinization 糊化
9 n3 P( N% {$ ~" O6 l
3 q4 c/ r8 F5 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! M) V9 G5 P" eA:Braising 烤0 M$ ]& e4 j- {9 O

# x0 r+ I$ g8 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:
# s- [/ S" l. C; h2 j) M. \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 j9 S% N! h2 U% H

5 K( C" B- X3 u6 E6 ?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* q/ ^) ^/ {" T& y. e4 N
A:Fumet 原汁' }# E  p3 R+ T! w$ F

1 s' K. F& c0 t  y2 B72.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. L( i; p0 h" D, d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
7 X& w( u, }" d+ c* Z/ |* \% m8 d1 T; g$ x  J
73.Which of the following is a principle not used in stock making?
2 c- W% H: m) S6 [1 d6 i  ]下列哪一项不是用于制造高汤(低汤)的原则?* S" |  b! }1 Q1 w$ V
A:Start the stock in hot water.开始在热水中操作
  j% |0 _3 G" b( ]7 w% @
) L# c9 B9 ^, ^( a: V5 `+ X74.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
; H- k$ t; `1 C9 ZA:Remouillage 法语熬汤) a( s! a# o3 b* F: {4 t& B$ e
http://www.haibao.cn/blog/post/176242.htm
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加油!
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