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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。8 V1 u$ m3 S- ], s8 a7 b- L4 c

/ A1 X5 }5 W' Z) z0 D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。  e9 _0 p: g& u3 l
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' S, ?) c* t; a! r: n+ Y
1.Which of the following methods should be used to determine doneness in a New York steak?
$ [4 K( q1 {' A" [, 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)" c: S' t% S" C8 C7 Z% T3 w
A: pressure touch. 压力触摸) L4 T- W' ]/ ~& j0 Z; t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* x" }3 J+ e$ k
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8 g% V# D% f1 `2 @( z
A: acid  食用酸: X+ R7 t7 I' W4 {9 X
3.Vegetables are major sources of which of the following nutrients?8 F, i9 q* P: w( P1 E
蔬菜中包含的主要营养有哪些  A5 B% S1 ~! X# `: }! z: y: N
A:vitamins and minerals. 维生素和矿物质。. c3 T3 _! J4 r8 T
4.Cauliflower is commonly served with5 q& A. `, h. @) [
花椰菜(菜花)最常见和那种酱汁搭配. w+ N' o4 \2 r' ~3 o, J# e! G2 a
A:Mornay sauce. 奶油蛋黄沙司- k6 S! o* K- _' ^  Y/ p. A
5.Which combinations of products are found in pie dough?4 v( J: H+ A7 e) E( m/ 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??)8 T5 h5 b7 w9 ~" _1 w; G8 ?5 E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。9 j( V$ S! w9 u6 Y, b1 g( k6 B
6The French term for mussels is 法国语青口(海红)叫什么' B$ e4 q( h& t, R* b1 s: k! W
A:moules.法语青口,海红
; C3 W& ^5 b% |) \7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ Q( ^2 D% }. O4 R, l0 {
A:faintly fishy. 稍微有点似鱼味
% w7 Y% K0 J% |" l) _+ e; d+ n* Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% s6 |9 `' Q+ |) L8 `$ W, f/ sA:2 days. 2天% y) `0 d3 I* S! o. B9 v2 m
9.What are the principle ingredients in ratatouille? . a, E& K2 ^* W& Y( Q) I  F8 d
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)& Z0 W7 O2 Q: S3 C
A:Zucchini, eggplant, green peppers, onions and tomatoes
. C. x) ~2 F/ W$ V8 S; U5 y& `. _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! Z$ u- U$ J% h' t9 A10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
  Z; }7 n3 T: d* c8 L1 z7 qA:cook food in quantities that will be used up within 20 to 30 minutes.
# X) \' ]; U3 a# U4 A% c6 O大批量烹煮食物要在20到30分钟内
9 w8 v9 y+ O5 _: d, K" @$ D, \7 Y11.What person has the authority to issue a Health Permit?5 n, s. Y7 C1 H+ {& h3 K! \+ `6 E
谁有资格颁发健康证(卫生证)。+ f& Q. K3 A; C- m/ z- f. g: y
A:Medical Health Officer.# D! O/ O# ]  y2 p
医疗卫生官员。& S# n7 V( X  [+ h' c
12.For what period of time is the health permit valid?. Z. X8 u  ]6 N/ x3 d3 ]- ^
健康证的有效时间是多久?
0 C1 t1 W* P0 G  I: B9 vA:12 months.12个月2 P0 [3 t% S( T( D% f, H2 M
13.In the area where food and drink is prepared, the ventilation system must be able to change the air: ~) ^; X2 M4 f( Y  @' `5 U. h
在食物和饮料准备区,通风系统换气的标准时什么
  d; {& c8 I. t: `0 A1 ^A:08 times each hour. 每小时8次
- T+ Y0 q. Q5 i14。The minimum temperature for manual dishwashing in the wash sink is
4 y& K' h3 t+ w$ a2 \5 J7 p手工洗碗,洗碗池的水温最低多少度?6 A1 d+ D  m  T& r2 s
A:110 degrees F (43 degrees C). 43度
: f) q2 P# C7 w) \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" G4 O& |# V; d+ O1 a4 K4 L
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少1 F5 o4 J6 }8 w4 S
A:180 degrees F (82 degrees C).  82度
/ m6 j4 t$ u! I3 y# y' R16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called1 ~/ Z& W0 f3 o3 E
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  V/ Y; D4 C; qA:en papillote.  法语自己理解
# J4 c) x3 n* I17。Wing or Club is considered a( n) x( U! C, D( i; d, w. t
翼和CLUB 被看做是一种.../ t- a4 ]" ?0 s/ v( B1 t
A:Bone- In Cut     带骨切
5 f3 W  i# R2 Q, |18。New York is considered a   纽约牛扒被看做是一种
( n8 e. D+ G# I  E9 VA:Boneless Cut     无骨切
+ `1 c' S, V0 Q6 I19.In general, a court bouillon for freshwater fish will contain$ ^+ q5 I3 u3 {2 M2 R
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; [, ~' w6 W% M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 N/ M* c6 @3 k; O和做海水鱼同样数量的调味料和香料
8 ~) s! Q6 i+ f' l, R20.Anise is very similar in flavor and appearance to
# B' W  j+ K* p. Y& L  J) H7 l八角和下面的那种原料有相同的味道# d! {$ S, T& m/ R. R/ Y- j
A:fennel  茴香
. K% Z4 W. K6 G% O6 P+ v21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 e3 `6 O5 Q8 }8 G- D& I下面那种原料更像大葱且有平面的叶子
$ y' O- k  h; w! Q! g! eA LEEKS  似蒜葱 (这边人叫京葱)1 A9 ?6 M3 r8 m$ k7 P3 \4 X- b9 T
22.Which of the following cutting shapes refers to a small dice
$ Y8 R( q& V0 q# s" |下面那种刀切形状指的是很小的粒(末)
% E( r, \& `# d' e/ f( \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ e7 s9 s; O# T3 K5 E9 |23.Oil is added to the water for boiling pasta in order to
/ s3 E* i! W) R" ^% ^& h% S  n- H' E向煮沸的pasta (意大利空心粉 )中加油是为了
7 o& I/ e8 z) B9 M- m3 _A:prevent the pasta from sticking and to minimize foaming action.% K+ ^. u9 f0 u( G2 g/ Y
防止面条黏合并降低发泡。2 P' l6 k1 X3 `) G# w9 Y8 y) Y
24.Which pasta dish features pine nuts and basil?
! _. N9 q; A+ X2 P# Z( ]- N3 D下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)/ S9 V5 `4 W/ w' [- G- u3 z& S
A:Pesto.一种绿色的意大利面酱
. N4 F! U" Z, f  j( [2 ghttp://www.tianya.cn/techforum/content/96/563836.shtml
/ H- H4 x6 O( ]
6 L" ^* ?! X* t25.Which of the following is a spring vegetable similar to spinach?
# q& j, l' C2 [( T6 i/ l下列哪项是一个春天的蔬菜类似于菠菜?4 i4 z7 \0 W0 k! B: X
A:Sorrel. 酢浆草。& z4 w, ^. u0 ?8 S
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?
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:' C$ S* \- u; Z  O0 N
哪位厨师最早带来高水准浮夸的美食; L& E9 d, |+ l
AAntonin Carême 人名 安东尼·卡罗美& h/ d- W1 \) G! c! @# @% v

/ |& J0 {  L% X$ }% O. s0 l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  J# ?2 T/ ?$ M' ]% ]" v. H: j8 I2 g
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  Q/ e1 P. V7 WA:Cast-iron stoves         壁炉
! c) U7 Z/ w  X' W2 {http://www.usstove.com/products.php?id=6) P- Y+ L5 g* _5 d: i! i
5 u0 Y( c9 Y8 r) u
28.The French term used to describe the roundsman, or swing cook, is:
; U2 l! ~/ f8 j法国术语,用来描述roundsman,或摇摆厨师是:# K" `0 s2 M6 P8 {% i
A:Tournant   图尔南
) I7 N1 @1 t% s& {2 [) x) |* b0 O: B. B+ q
29.Another term for the wine steward is:* q+ E, \/ J4 _) g( }1 l
葡萄酒侍酒师的另一个术语是:
- N8 f4 R) q/ `* f, F& ZA: Sommelier 侍酒师9 u, D! z8 U) F: h7 Y  n
' a$ i; J+ e9 q' Q1 e
30.Molds, yeasts and fungi are examples of a:
; W! W% ~9 m' {8 i' S霉菌,酵母菌和真菌是一个神马例子
4 z8 H& y% L% q) SA:Biological hazard 生物危害. M! L! W; ~% n; q* l7 F3 c1 g

$ c# N2 @/ n3 b! h! _5 q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 z7 M& @! Q9 q2 `+ K, d
根据加拿大食品检验局,食品的危险温度区在多少之间:- [7 C2 y3 @+ m
A:40° and 140°F (4–60°C)     4-60度+ P" ?% ]* g8 g; e; ~9 I

: D# H: L- ?2 i+ _/ [8 E7 f" Y32.All bacteria need the following for survival:
' {) Q1 ^) [6 e  Q  t所有细菌生存需要以下哪些内容:9 N8 O3 w: m, C$ ?: e% s/ D' X' l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ y1 i0 b/ _0 F2 ]" D+ z

/ Q2 G. R2 ~6 ?; a' G33.Which of the following correctly represent critical control points in a HACCP system?
0 A$ j; Y& @, p以下哪项正确表示了HACCP体系的关键控制点?  m, x' j1 S0 @% ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ ?9 l/ [' S% f1 s" d食谱,接收,储存,准备,烹饪,保温,冷却,再加热
' ]  U9 z8 P3 ]9 K9 @# A. `7 T! T; ^* j7 q- Q! n) h0 d& B
34.Which of the following is not an example of a carbohydrate?
9 D+ N. n7 h0 f# C% G: o- X下列哪一个不是碳水化合物的例子?9 a) k0 y" a+ X; m
A:Essential nutrients 必需的营养物质
# B4 p2 s4 D  E% T7 }/ t' F) o. K# `1 ?1 Y
35.The process by which a liquid fat is made solid is called:
, k. f7 A# a8 S; b+ a, F& \( ^8 u液体脂肪做成固体这个过程叫什么
0 R6 u) u3 k4 U4 Z0 ^5 JA:Hydrogenation  氢化
8 j8 J7 }- D: z0 F* A" D/ Y* ]- K+ o! x4 A5 I
36.Which of the following is not an example of a fat substitute?
% F# P0 M5 S! _" Z! O下列哪项不是脂肪替代品的一个例子
4 Y, ], _, Y% K# n% n. A5 R9 xA:Acesulfame K  安赛蜜K表
  u# ]' s: u: \2 o% |& G& @
$ F7 H# V) h! c37.Health Canada requires that a product labelled "fat free" contain:
: G4 a6 c2 |9 M7 k- T加拿大卫生部要求的产品标有“不含脂肪“包括:* ]8 V. f, q6 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" F; \$ B# I% i  z. Z. S; n# r- m+ f) X  \$ H
38.Which of the following is not a problem associated with converting recipes?
3 a: i6 h+ o. R下列哪项是不相关联的转换配方问题?
" T! k# z1 ~# N0 n4 o4 iA:Unit cost 单位成本
$ m# u, w! e2 J9 c# X2 {5 K' ?6 ?
39.The condition or cost of an item as it is purchased from the supplier is called:
) M2 A) u2 G( e; g2 |从供应商采购的物品的品质或成本叫什么
3 N4 ]4 g+ C2 {A:As-purchased cost 购买的费用  x, w# k, [6 G/ L8 t; A

' }6 Z) v( e7 C4 P40.The amount of stock necessary to cover operating needs between deliveries is known as:
! U3 A: ]: t' g/ s在新货到来之前用于日常所求的必要库存量叫什么
  b3 F. H2 q1 k. A& v+ YA:Parstock 基本日常最低库存
( |* b1 v7 U5 y3 ~/ I, Z. \) M. |' S2 [
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, B/ A+ e# G/ T$ q, Y6 e下面那个缩写是用来表明正常库存流程?
& ?+ x( k: ~" Q) a- XA:FIFO=FIRST IN FIRST OUT 先进先出# W* K" c* p7 r/ Q, j6 h

8 ~0 @" A- s3 }3 @5 b/ f42.Which of the following knives is used to turn vegetables?9 q, f+ Y/ R+ V6 E! q
下面的那把刀是用来打开蔬菜吗?% s/ z& X! ^6 v0 G" d$ \
A:Bird's beak knife   鸟嘴刀
3 q  U6 a( b; Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. Q8 k- ?: x; k: ^7 `" y2 r4 r4 z  P0 Z# S
43.What is an instant-read thermometer best used for?
9 S) H2 Z1 m" B! G即时读温度计最好用于那方面?
- l* u. V! W2 [/ e, B! ZA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 X3 G1 W4 B7 x9 r1 p" h% \6 [( P! k% i9 E( h& Q5 T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% b* x% g& x& |
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 M5 f; K4 U0 h% d3 ]8 Q2 s* d
A:Cast iron 铸铁. ~/ M# ^( r5 H8 W& e* i
* L; O: D$ `- E9 a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* x1 \9 [" m/ L( @. C: ~哪件装备下面有一个可移动的碗和一个S形叶片?8 F! |" l+ J9 s) n
A:Food processor 食品加工机. |! A2 L8 }& @9 K* v5 z: T
http://www.google.com.hk/search? ... iw=1263&bih=572
* T) M* X4 Y9 D# g: y. x+ U" T6 m* R- C) H
46.Which of the following is not a rule for knife safety?  w1 k( n3 a- ^4 F7 I
下列哪项不是用刀的安全规则?+ c/ m6 b+ N! s0 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) J; ?; o: f. M% K
* y- L7 C, s$ H9 V
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 |; s( a5 Y& D# z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. r  v4 f3 H2 F( E3 eA:RondellES
8 u1 D0 h7 v  w! yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 q: L0 a6 F( j. [+ c! N4 v; ]
- e3 V' B: [) y! f48.Which of the following is a diced cut used to garnish soups?
- M# S& T0 c2 ^7 J+ Y下列哪项是切成小方块用于汤的装饰?
6 ?2 ^* R. l' Z; b; QA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' L' I, D, I8 f+ p4 a6 e" j( E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 ?* E9 D5 |) E  g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!!——
$ u9 i% ?; |; b9 i' z0 RA:Gaufrette & G& B" q6 ~! z1 R! P* S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# S3 m! u( c/ Q3 {1 F* \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  e6 z+ `  d, }, W# p2 I3 ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 S+ a6 ?- x7 ?' R. o2 k
  _8 m5 [3 Q( k7 F$ g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% {* t5 q) v6 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)+ `; C& f" Z  H5 y& Q  G6 a* \
A:Cilantro 胡荽叶 香菜
1 G- `5 u; S% G5 ^# Z. n7 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- y3 j6 T. N7 ^) L# Z1 c7 V5 x6 E7 t, F' k, b
60.Allspice is made from:" O: a- Z, i* ]8 Z8 M: C
多香果,  多香果香料是什么
6 L: ]* R) K" g/ b1 h" o, s& W/ zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; y% t8 t$ f! U# E8 ]
A:A dried berry 干浆果
, \4 G. r" w+ ^  R
) W% l3 n$ Q" q. V, m( m) V3 O( F61.Which of the following are used to make a sachet d'épices?5 x6 W6 @1 U1 P: K- P. k/ y: q
下列哪些是用来做香包德épices?1 h8 e8 n6 P: ?" L' |$ Q7 v
http://www.sachetcatering.com/( z2 b: N' X! U# y* q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! |) a# b% X' Q6 g6 i$ c8 a5 X. T- i) D+ h
62.Which of the following condiments are not soy based?
, K* D6 w) U  D' Q3 g下列哪项不是酱油调味品的?- {: z, j: _; B- Y) e
A:Wasabi 日本辣根: B! X  B( h# i# E' A5 M

/ B( d; g8 O0 v63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# u+ x% V% ~$ G, @+ x5 t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:
0 T# x) H+ w1 L9 AA:Pasteurization  巴氏杀菌
1 _- j* Z6 K7 V4 p; w7 k: W1 L* A( d- M* k! Y0 l8 ^
64.Which of the following steps is not the correct procedure for whipping egg whites?
9 U5 @: ~' n0 K% t- P+ i下列哪个步骤是不是正确的蛋清搅打程序?
7 R* m+ w: a! p+ X) |A:Allow to rest before use. 允许休息后方可使用。, Z9 L) Q5 Y' F) p5 Q# m

! H* P5 A' B/ o8 [1 G65.The weight of a large egg is between:一个大鸡蛋重量介于:' J* A( j0 A  J
A:56g and 63g 56克和63克
7 D2 [* {: ^4 p. n& }% B6 e6 Q$ \
, g  |8 t4 |( N; f+ o0 ]' P% {4 ]66.Evaporated milk is a concentrated milk that is produced by removing
4 s/ I: a- U2 s3 P8 X' [炼乳是一种浓缩牛奶 是去除什么做的
4 g$ b% \9 b3 A% r% v7 @A:60% of the water 60%的水
/ c9 c, ?' c5 A. L5 r& B  [% }
8 o4 d# r( ~8 y% v! y2 T) z( i: o# z67.A method of cooking that transfers heat through a liquid or gas is:
: p# P  n; x- V4 U* A, y, T2 j一种烹饪方法,通过转移液体或气体是:* i- L/ ?9 B- k  q7 _& r
A:Convection 对流
7 o7 M; X1 D1 k4 [$ b( R2 k+ s- t& c  K
68.The cooking of starches is known as  烹调的淀粉被称为- i; l+ A; O8 _* O' k6 V
A:Gelatinization 糊化( e( o2 Q' ], \3 T  z

* ~3 D  S  K* {+ C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 P& Z. p- a8 S
A:Braising 烤
) U4 W8 B' {, Z/ o% A' V- T9 x0 Q4 Q1 _
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:0 z/ \7 Y  |- n" D( N8 a2 Y, M
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理3 I2 |9 Q# h' P% }

) N; c7 [1 _) p; Y5 O3 ?. W7 H71.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
/ {6 c' J2 J* F% @$ pA:Fumet 原汁' {! z: E8 L. @
$ |' g/ K+ N  G3 ~# ^( V( g
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
4 P! ], C# k1 D: [+ B* g  X. kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
& U% P* F6 D0 {' ?. I) r# R# o: {0 C$ C3 U( e% J9 U
73.Which of the following is a principle not used in stock making?2 S& v; p" w& n1 C; k0 s" T
下列哪一项不是用于制造高汤(低汤)的原则?0 |+ n& Y& k; t0 S
A: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
: n1 ?( V5 R6 d0 h- UA:Remouillage 法语熬汤
5 Q8 Z3 z3 i5 A4 A- g- Fhttp://www.haibao.cn/blog/post/176242.htm
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