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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/ {9 Y% g8 l- b- `# k
' l/ Y. L; p7 k4 Z) B/ q
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。
' _+ z1 {# W  O另外,我还会找一些资料方便大家学习。
大型搬家
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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; T% }; L" f9 r
1.Which of the following methods should be used to determine doneness in a New York steak?% \5 T" V" E% {4 H4 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). J( y' E. F  p/ {
A: pressure touch. 压力触摸- x) l! N! a  y! O
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# p( G. I' @% Z% z0 Y4 Q4 z3 |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
7 [4 R) L+ M' j0 c, ~# ?. CA: acid  食用酸
* r" L" F5 P( ]% ?3.Vegetables are major sources of which of the following nutrients?3 ?- K* e5 D1 H$ K& |
蔬菜中包含的主要营养有哪些4 M2 \5 `# q; D. E7 u) f# `
A:vitamins and minerals. 维生素和矿物质。
6 {' U$ P- q8 o8 p/ F1 Q/ W9 b& _4.Cauliflower is commonly served with  r6 e1 {( S8 \% f/ h
花椰菜(菜花)最常见和那种酱汁搭配+ N  S) ^& t6 {# ]9 f% A2 P6 ~
A:Mornay sauce. 奶油蛋黄沙司4 L8 V8 G2 G+ V/ T  B- P* O
5.Which combinations of products are found in pie dough?* V1 z) O* R0 g* b- }/ t9 F. i6 _; \$ M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
' h# ]' T! o" ^& NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 r% k* p* P1 }, o% J/ y6The French term for mussels is 法国语青口(海红)叫什么
4 a7 b% U6 y& I5 x3 A7 Y, f# bA:moules.法语青口,海红7 g- \$ C" M5 K' Z
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% V6 I2 V( `. ^# C
A:faintly fishy. 稍微有点似鱼味7 s# r+ K) p8 S8 ~; Q" X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" f, _" {, u& \- s% o! J/ Q& |2 XA:2 days. 2天; c  t7 J# E; z
9.What are the principle ingredients in ratatouille? 7 h$ p- A, b+ p3 r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)9 O* |4 \' R/ u1 {0 j. s
A:Zucchini, eggplant, green peppers, onions and tomatoes( B/ H! J% X; I: [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). ~/ ^0 O0 A8 }
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 C: q/ M; r0 y" |( H2 fA:cook food in quantities that will be used up within 20 to 30 minutes.+ z! @. o. k2 l) ?
大批量烹煮食物要在20到30分钟内
: g. m  l, ]  K& f3 Y" h  \" Q11.What person has the authority to issue a Health Permit?$ W# K4 y# z, _  n$ ?! a
谁有资格颁发健康证(卫生证)。
, i/ f# h# y0 o  qA:Medical Health Officer.2 P% M# [9 _$ ~" a: c" |
医疗卫生官员。
# [; q/ q0 z% ^+ n$ Y12.For what period of time is the health permit valid?6 X& Y8 ]" ]' r! O+ J
健康证的有效时间是多久?( P3 o" v& P7 Z/ Q
A:12 months.12个月
& E7 @: b' Z' e( j2 v  C13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- }) E9 j" f: E6 m" O* E& `在食物和饮料准备区,通风系统换气的标准时什么; j( n4 y  y" i' ]. c
A:08 times each hour. 每小时8次
) ~) [7 c! n2 {5 O3 w4 r14。The minimum temperature for manual dishwashing in the wash sink is
- \6 J& S/ k. C5 Y: M手工洗碗,洗碗池的水温最低多少度?
% K3 ~6 E. s2 ?A:110 degrees F (43 degrees C). 43度
" l$ ~' t( m& m7 g$ j& m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! [5 k* c6 h$ q/ @6 Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 ^; {+ b7 p+ ?3 ~3 S( YA:180 degrees F (82 degrees C).  82度
! D, e6 c% I4 O8 Z  j9 ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 ~, n  T' x5 |! N" c用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' Q' s6 Z/ i; o" _7 Z( }1 _
A:en papillote.  法语自己理解
# r! L0 b( {; f% b0 O7 F& K! B17。Wing or Club is considered a; B6 F( H* c' X8 l. m6 [
翼和CLUB 被看做是一种...
& x( A* F7 ]  y9 C+ A( {& q+ vA:Bone- In Cut     带骨切: I$ o( `7 m3 u- \+ [" D2 r
18。New York is considered a   纽约牛扒被看做是一种& P7 _0 k) v2 b0 Q3 j# y; B
A:Boneless Cut     无骨切
1 P# `& Z1 X4 O1 L8 V! _- y19.In general, a court bouillon for freshwater fish will contain
" C: ?4 \5 D3 X. Y: }8 L; M; S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5 m( }. a5 ]' r
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" q, X  g. z5 G, `9 Y! |% m. g7 [和做海水鱼同样数量的调味料和香料) t: _7 f+ `4 q" K9 ]& k& V
20.Anise is very similar in flavor and appearance to
3 t1 q" }9 }/ t  B; w八角和下面的那种原料有相同的味道
1 R& C9 |0 F6 `5 m1 zA:fennel  茴香7 \5 k  k6 Y2 h  ^; q/ Y
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ `$ N& {( ]3 W3 k$ |0 K下面那种原料更像大葱且有平面的叶子' G0 G, X( `( _( o4 ^& S( D6 {
A LEEKS  似蒜葱 (这边人叫京葱)
. J$ g: @8 m( s( w22.Which of the following cutting shapes refers to a small dice
+ }. \& d9 F& i( B. g  v下面那种刀切形状指的是很小的粒(末)2 ~9 ^4 l8 S8 q- u# c8 K1 F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 D5 F4 b$ B9 E; x3 e* O) Q
23.Oil is added to the water for boiling pasta in order to# K; }% U5 U+ T! B" }
向煮沸的pasta (意大利空心粉 )中加油是为了# r7 ]# r7 s( ?/ {7 K, q% [
A:prevent the pasta from sticking and to minimize foaming action., @- j. x; B2 \2 t5 _3 T% X/ D  g
防止面条黏合并降低发泡。8 w5 L) l1 i& m
24.Which pasta dish features pine nuts and basil?
) ^9 b2 ?- H: c4 T下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). w4 ?* j# k8 w& z
A:Pesto.一种绿色的意大利面酱
- T! J$ F! k7 i; f0 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?; P% _9 }7 S5 Q. u+ A  f+ T# T$ p: s( z
下列哪项是一个春天的蔬菜类似于菠菜?
: |3 l3 ^7 f7 e, h8 u. u% P8 AA:Sorrel. 酢浆草。9 [, e3 u2 w  X/ Q; }
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:0 [* D8 c" L' v- p0 U: e. s2 l7 U
哪位厨师最早带来高水准浮夸的美食6 o, O" z$ a' _: `( z
AAntonin Carême 人名 安东尼·卡罗美# S! m2 }' S8 ^+ g$ g, U8 {+ h; h

& @. Z+ O, t% o/ w- ^, `5 F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ u* Y! c1 Z  Q* M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ y/ P! f" f- |) [2 \6 ?
A:Cast-iron stoves         壁炉
3 x* s, O) ~$ g/ B0 dhttp://www.usstove.com/products.php?id=6
! `  Y! g; Y3 u, q, a) @  l. X# [
  I% J' [& H1 G; C28.The French term used to describe the roundsman, or swing cook, is:4 j) q% [$ J7 ]2 W) {; y
法国术语,用来描述roundsman,或摇摆厨师是:' Z" j& }2 |  r/ C
A:Tournant   图尔南" e7 a9 s9 |1 v4 G7 ~1 c' B; U; N

5 E: z$ z6 V6 e4 E; o29.Another term for the wine steward is:5 o; W$ R" I7 _! x3 i
葡萄酒侍酒师的另一个术语是:. ?9 b( V5 `0 l+ m& b  e
A: Sommelier 侍酒师1 T2 d! P) R1 h9 z
+ C' t0 n+ i$ k/ T& S
30.Molds, yeasts and fungi are examples of a:
* N3 j) b( l' A' G, r' }霉菌,酵母菌和真菌是一个神马例子  K0 p) R" K' i) _
A:Biological hazard 生物危害
* y0 C! O! _  R/ E" K+ c, E1 \3 N. M# M" l; @2 S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 ^! A2 @* o  i# B, M
根据加拿大食品检验局,食品的危险温度区在多少之间:( s" C  g2 H2 h+ M0 v) m4 L. I
A:40° and 140°F (4–60°C)     4-60度
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( C5 y: q3 n% Q/ O32.All bacteria need the following for survival:
7 f/ F: i: n2 {9 X0 i8 s所有细菌生存需要以下哪些内容:
+ A3 \  \5 a8 i, r3 \# B/ bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 v  g7 k/ O9 n% ]* q

5 J  x" K8 Z+ q. I% D% Z! G# u33.Which of the following correctly represent critical control points in a HACCP system?5 h- R9 u* _1 C% q# @
以下哪项正确表示了HACCP体系的关键控制点?. m/ u, O+ Z1 c) _3 X3 f, C: C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 K# G, q! ]. }3 Y# u+ c食谱,接收,储存,准备,烹饪,保温,冷却,再加热
* O: L9 m  ~$ g) b2 M5 T. i' u) ^! ^
34.Which of the following is not an example of a carbohydrate?3 I! P% a$ ]  l3 N( x/ t  Z$ A+ f, L
下列哪一个不是碳水化合物的例子?
( x+ B$ o. |. P0 CA:Essential nutrients 必需的营养物质
$ o  b+ G  ]7 t+ j" G- b9 J; q; N0 a( f8 Z
35.The process by which a liquid fat is made solid is called:2 @8 W- V$ g1 O6 M7 B' U
液体脂肪做成固体这个过程叫什么& e9 g) \: g! h% w2 A+ O
A:Hydrogenation  氢化
7 v2 a4 u  _6 l$ `& D' L2 B
$ f5 D: n/ F# B- q( U36.Which of the following is not an example of a fat substitute?3 C3 a- ]* e6 e* H5 k
下列哪项不是脂肪替代品的一个例子3 J4 N. F. ^( z- F4 p6 {
A:Acesulfame K  安赛蜜K表# `& m+ N+ I2 \! U) k. ]" `5 i

8 ]  h9 T1 E: Y37.Health Canada requires that a product labelled "fat free" contain:
+ G: l0 ]$ j, w2 G3 v加拿大卫生部要求的产品标有“不含脂肪“包括:
8 E0 ]2 ]6 A0 ?/ ?# rA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 C" D/ {% h% i1 i

: g2 W4 d0 j  W! ~38.Which of the following is not a problem associated with converting recipes?  o7 l8 c& e; Y; G4 j$ {
下列哪项是不相关联的转换配方问题?
! V/ v" a3 J7 r$ p/ `& y3 |A:Unit cost 单位成本
/ l9 X0 \/ K* U4 p1 t  W2 ]! G5 Z9 U: t8 c0 V1 m3 y
39.The condition or cost of an item as it is purchased from the supplier is called:
9 _4 Z& Z& |5 t4 U从供应商采购的物品的品质或成本叫什么
' R) I  C/ h. m( @- F) T  X+ \+ QA:As-purchased cost 购买的费用
0 J6 o  J4 U. d6 F, b
0 n; D8 [) h, h! A- [) [40.The amount of stock necessary to cover operating needs between deliveries is known as:1 W( u0 R7 E! `# L. O
在新货到来之前用于日常所求的必要库存量叫什么/ K4 j( j6 X  g3 q+ ]% ]4 O) n
A:Parstock 基本日常最低库存5 K2 w& L2 i. A  \  I6 O/ R8 J

7 I& Z" [6 o# k( Z41.Which of the following abbreviations is used to describe the proper rotation of stock?& j* N& }8 R# b5 n1 N1 B" o- G
下面那个缩写是用来表明正常库存流程?
/ L+ j, ^# J2 j1 I. g2 A8 t& }: t8 @0 J' uA:FIFO=FIRST IN FIRST OUT 先进先出( u; ?" W3 W2 U' t* U; Y4 F( m

* W$ \+ u5 h9 n9 q42.Which of the following knives is used to turn vegetables?+ b" e5 o6 W& M- V; n; Y
下面的那把刀是用来打开蔬菜吗?  `; [. H4 S+ \2 F# U. f" i
A:Bird's beak knife   鸟嘴刀& A$ @' d  g/ E* B% O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 k2 J  d! C% H5 b6 z; G+ J# Q

0 u+ G; w. k9 j' }% G* @) M9 ?43.What is an instant-read thermometer best used for?
9 I* w8 b6 T" b8 g& l6 m即时读温度计最好用于那方面?* q$ W4 s9 Q7 t: z0 T; y/ \
A:Checking the internal temperature of a roast 检查被考物品的内部温度
9 `. j- |+ S; s9 T0 B; i' h; ~  _+ D( e* V1 t
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?: Y5 g0 \7 X" b0 [! E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. c; a4 e% t$ x3 N* lA:Cast iron 铸铁
% T' x% c/ @8 {' x2 S, e
2 d. t: c% G: C9 h+ N8 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( I- G0 u* V% M8 i+ G$ w3 ]
哪件装备下面有一个可移动的碗和一个S形叶片?3 v! z$ J4 @5 j
A:Food processor 食品加工机
/ }2 U5 Q; i/ H, x, W4 D8 y( o( vhttp://www.google.com.hk/search? ... iw=1263&bih=572/ ]3 {6 g% I  g
5 n9 \( U1 O8 Z' ]
46.Which of the following is not a rule for knife safety?
3 c: j- G" n; P下列哪项不是用刀的安全规则?" |  o  Z- H- G* K
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# m+ a) o6 a* v. \# I; E* R
" h) Z' w2 e% S9 u+ G; B, z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- F8 ?! p) \4 U% d4 }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 N0 o$ Z$ s7 f- h1 YA:RondellES " g# {4 S5 x% A3 h4 `/ G
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
) P6 z+ U" ?) Q, l, _# }0 r7 n0 H1 {
0 k% ~1 b% F+ w) I6 R48.Which of the following is a diced cut used to garnish soups?- [; c5 _+ I, Q# [" A% S4 M; t
下列哪项是切成小方块用于汤的装饰?
0 u' R( N/ S" O  [A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; j1 l  W6 v+ M( P' J7 V5 L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% _4 i5 K$ @) ]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!!——
. S$ l& E6 P* ]( k1 l% @A:Gaufrette
& P* [% \6 y! A. U4 kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572( H2 {, ^) e% L2 h, I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 x4 [; q5 C8 `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 j$ c3 V( }+ G% E
( g5 Y. p# u* y* e: Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( A, b# A, {9 Q4 m: M
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)
; H' h2 w3 x9 Q- YA:Cilantro 胡荽叶 香菜% n! W% c+ @/ }" D/ z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. ?1 [4 |! @  L' T$ X' F0 X" Y0 V8 e
60.Allspice is made from:. j3 @! F0 o$ O( ]. r" @$ f
多香果,  多香果香料是什么4 J0 S  x, q1 }* U* P3 p
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 \6 P' y3 k& H, T" B" }* H8 ~A:A dried berry 干浆果6 \5 t9 N3 U% @

/ W: Y+ A+ M9 s( D; M8 p; U61.Which of the following are used to make a sachet d'épices?
4 ^6 \6 G( j. e4 ~$ X下列哪些是用来做香包德épices?
* _2 Z* F! }& uhttp://www.sachetcatering.com/' [7 T. v: ~/ A
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 g+ N4 Q8 U8 X
* |; V* l" u( B9 C; m. P" q
62.Which of the following condiments are not soy based?' ]" U5 d* F( Y4 o# V* m  ^
下列哪项不是酱油调味品的?
+ ]) |1 q5 a2 A. |6 bA:Wasabi 日本辣根" b4 w3 a$ d- V: s9 k

9 ~. k8 `* B6 M6 m" Z2 b: Q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# H( U% p6 s9 f4 I6 m3 ?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:
; b/ |" F- K- h6 P: }/ zA:Pasteurization  巴氏杀菌6 g& O9 j7 N8 ^# a
; R- F; ]) R6 o% p& W
64.Which of the following steps is not the correct procedure for whipping egg whites?
6 S" Q  I% K' u* N, {) B8 h( }下列哪个步骤是不是正确的蛋清搅打程序?
4 O; V% C" G& u* v' P) kA:Allow to rest before use. 允许休息后方可使用。
% K' J% H9 O  H2 _. s* A  V/ C  q+ R5 T6 I: ^
65.The weight of a large egg is between:一个大鸡蛋重量介于:/ x6 b) k$ ?' r4 m- Q$ r! |
A:56g and 63g 56克和63克9 Y' S" L: o/ J: R0 Z. Y0 r/ X

7 _' g) W% J: f66.Evaporated milk is a concentrated milk that is produced by removing  s; b2 M8 {. ~' F
炼乳是一种浓缩牛奶 是去除什么做的4 j- w. I6 S$ B  V; I4 d0 n$ u
A:60% of the water 60%的水  R/ W9 G+ i6 t& ~& o9 I
( e* _( i4 g5 K0 j. r
67.A method of cooking that transfers heat through a liquid or gas is:
# d5 h* ^$ Y+ j. Q一种烹饪方法,通过转移液体或气体是:  ^5 o% ~  ?9 q. V) A: j6 k- |  q
A:Convection 对流# w6 p3 Y2 L. }  a- f

* x2 l5 d# G4 o! _68.The cooking of starches is known as  烹调的淀粉被称为+ g! K9 O  u  U0 W0 R
A:Gelatinization 糊化9 W7 }, z7 D. ~* g
- x; N4 j8 _( l+ h! y# l" k
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& d0 i3 N+ |1 K
A:Braising 烤: \4 ?! G$ i* p8 u

2 W2 I) _) r  _4 x. i; e. l3 q70.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 g) U" ^4 z( ^3 h0 ]+ IA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理% _4 v6 T! \" J5 }/ e% C: K

" K1 H# D; b5 c% k3 n71.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
3 O( b. Z4 \2 w+ L$ C8 ^, J7 EA:Fumet 原汁
7 p9 x+ w% [5 X+ o& ]( y! S
6 u3 U8 V1 G* j+ v. G72.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
2 }2 v2 S8 J4 _* BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ d( h$ W4 I9 F3 K$ f3 |

6 W3 S: k1 M7 }73.Which of the following is a principle not used in stock making?3 M& U/ w- Y1 [- Y
下列哪一项不是用于制造高汤(低汤)的原则?1 T% ~9 e! \1 s
A:Start the stock in hot water.开始在热水中操作1 m6 m0 X- `7 U/ `- z
1 q" |9 l& @" Y+ A* J5 w
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
0 M: G8 R0 a+ n  iA:Remouillage 法语熬汤" d7 {. ~" U- F; P! |
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