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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。
. D( `/ D( |0 q1 B- N6 Y/ J6 N3 p  o( o( n4 L' v- S& j
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。$ H- U4 x7 s' i. y0 _: E; U
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
( w3 X: g. @! b  ]& V. `3 ?1.Which of the following methods should be used to determine doneness in a New York steak?3 P, u- B( X" C
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 s+ ~+ k0 u+ Y  B9 o
A: pressure touch. 压力触摸: v) }5 s5 ^# z, N0 n& Y. K
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* C! o4 [! d5 l5 M
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 F- x' l" W. j" CA: acid  食用酸
3 T. `1 h1 v+ T4 H3 L- B: `3.Vegetables are major sources of which of the following nutrients?
- T" i/ j: o0 F8 W! A; J/ B# H蔬菜中包含的主要营养有哪些9 E' u/ Y8 f  \% z' o: m
A:vitamins and minerals. 维生素和矿物质。& W+ c2 ?; h$ H+ b5 e, p$ [
4.Cauliflower is commonly served with5 I( h7 Q  n  [4 Z
花椰菜(菜花)最常见和那种酱汁搭配
' z% D6 v0 H4 f% ]6 Q% TA:Mornay sauce. 奶油蛋黄沙司' v1 {% B  z3 z3 t! W
5.Which combinations of products are found in pie dough?# ~2 r- I! k8 z# P' s6 U! O
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 c9 }* K  C: `6 J9 P& t; ?8 Z& P- fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; E2 k' Y6 I+ l7 J* y6The French term for mussels is 法国语青口(海红)叫什么
. d9 u( f2 N' e8 E# F' m& S# p& wA:moules.法语青口,海红
# n4 Q3 V4 D6 s  v7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 i' p! a: ~7 d* C( nA:faintly fishy. 稍微有点似鱼味
9 V* L! n( z6 p5 ?0 G2 [8 v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 Y. |1 _% S, B6 N0 _- Y; AA:2 days. 2天" G; {" ^3 e/ m1 O) n2 Z. e
9.What are the principle ingredients in ratatouille?
5 p6 N) B( ^- a7 [% B炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)( @/ @( R: e1 c6 O  Q
A:Zucchini, eggplant, green peppers, onions and tomatoes
; \9 ]$ u( d& y8 a; h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
& t2 q, d) e6 `: x, |( a7 r2 v10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?  F5 H+ h. [( j) s- X2 U* g
A:cook food in quantities that will be used up within 20 to 30 minutes.5 ^) M1 o' ^& M& ^6 {  F7 g8 e
大批量烹煮食物要在20到30分钟内
+ W; m6 f5 \/ C) ?8 ]% C8 B11.What person has the authority to issue a Health Permit?/ b8 F& v9 m. D
谁有资格颁发健康证(卫生证)。0 T* a$ M, I9 W( R# j
A:Medical Health Officer.% Z* `0 |' C' ~  K" M" K$ a1 K8 x
医疗卫生官员。3 |3 O! L4 ]& L
12.For what period of time is the health permit valid?
( o% J1 K  n! P$ a健康证的有效时间是多久?
( r0 E4 A0 f$ j' x: ^A:12 months.12个月, o7 B* T/ L% H
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
, Y5 E. w! J) P8 i在食物和饮料准备区,通风系统换气的标准时什么
2 m+ j8 ~8 r# P: d1 ~7 k9 b/ FA:08 times each hour. 每小时8次
$ l# [: N( l% f) M0 C14。The minimum temperature for manual dishwashing in the wash sink is
, Q! j' P$ T3 ?( [3 E手工洗碗,洗碗池的水温最低多少度?4 r% b; D1 A6 w0 ~6 w' `
A:110 degrees F (43 degrees C). 43度  H3 B7 o: m5 _' h- L
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# S" r! f7 H9 K* m
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* u) l( C5 v3 H9 W% r% {A:180 degrees F (82 degrees C).  82度1 M9 B3 _0 w$ e: z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* C5 m6 n: o+ q) b
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- M3 C5 x3 U1 ^0 w* x
A:en papillote.  法语自己理解
/ O$ \/ o% T1 `0 D7 |$ |5 d5 Q17。Wing or Club is considered a9 {8 w$ X. E1 f- y3 b
翼和CLUB 被看做是一种...+ n  }% h2 q6 X/ y# S
A:Bone- In Cut     带骨切
1 l/ S$ ~3 N; g% E3 B3 U% }18。New York is considered a   纽约牛扒被看做是一种
* ~: e! g# H; uA:Boneless Cut     无骨切7 |9 v: m6 X; {; G9 K! o) E! ^
19.In general, a court bouillon for freshwater fish will contain
& G9 g3 F0 M; ?0 ^, L0 A5 B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
% w8 V' c4 [1 Z9 a/ @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; \4 u$ l. n7 f6 T* Y: M9 L& M和做海水鱼同样数量的调味料和香料5 v1 @- }' U1 a( r7 ~8 }3 v
20.Anise is very similar in flavor and appearance to
$ ^* I! y8 e3 l# ~+ K5 p' B* N八角和下面的那种原料有相同的味道
, K" U( B% s. mA:fennel  茴香; F7 o+ ^2 E" u
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* H/ g$ B' r: N. a
下面那种原料更像大葱且有平面的叶子. L! |& [- x+ g% F0 w6 h+ K
A LEEKS  似蒜葱 (这边人叫京葱)
4 O: I/ r0 l1 M  R7 B" \# {22.Which of the following cutting shapes refers to a small dice
+ @- m( Y% g2 ?0 h1 x2 T; z下面那种刀切形状指的是很小的粒(末)4 G* P% q# J! o8 q
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 |- I% Q" C$ Z$ K8 T, y! U23.Oil is added to the water for boiling pasta in order to6 z2 Y9 [5 [) T) g0 {( @/ k
向煮沸的pasta (意大利空心粉 )中加油是为了
6 |# x/ O1 v2 E( e* ?A:prevent the pasta from sticking and to minimize foaming action.
4 G& G( h, z! m# j, j防止面条黏合并降低发泡。
3 @8 }9 T! G3 w0 b, B8 h24.Which pasta dish features pine nuts and basil?) E( U: y7 M5 j0 C# W
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% p' x$ C. V' O( X( ^. o0 C2 s
A:Pesto.一种绿色的意大利面酱
% P. j7 V3 w; M- k* @" `http://www.tianya.cn/techforum/content/96/563836.shtml
6 k% U; o' `; D; p" q3 ]# K. M0 v) J/ Z5 g% v% {
25.Which of the following is a spring vegetable similar to spinach?
1 a- `8 q4 \9 s下列哪项是一个春天的蔬菜类似于菠菜?
& ~# M( K3 @2 U: o5 RA:Sorrel. 酢浆草。
! x9 ]; j- q( T( h% `9 o0 \1 ~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:
3 o3 z: k6 Q7 W( z  B哪位厨师最早带来高水准浮夸的美食
1 g/ r, B0 k! ]5 K  H+ Y) N; @AAntonin Carême 人名 安东尼·卡罗美+ c  x/ W) L2 G; W8 H, Y' J
6 E8 E2 K7 S- b3 s' ~: E3 x
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ @) Z1 p. z2 [( |* F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# q7 n4 M4 s; v8 |9 p
A:Cast-iron stoves         壁炉
% N( G! c  h$ Q4 ?0 t! ^9 h& Thttp://www.usstove.com/products.php?id=6% Y% _! x8 K- b! t5 X0 L
& {* p& r* O  u" f& d  E, s
28.The French term used to describe the roundsman, or swing cook, is:, \: S+ q2 o' k, ~3 B4 o
法国术语,用来描述roundsman,或摇摆厨师是:
( ]. n$ u/ c+ ]! F& tA:Tournant   图尔南1 y% `  a; J2 j0 i" J

7 M& p7 }  W2 ^, v! M; B29.Another term for the wine steward is:
! p, D) ~: l+ ^& t$ I1 \% W+ N葡萄酒侍酒师的另一个术语是:2 E& I! d# i/ X4 r
A: Sommelier 侍酒师
$ L0 S( `/ N1 ?0 T: |( B- B* m# L$ M$ s! E( ~$ u& s# F% q
30.Molds, yeasts and fungi are examples of a:
7 ?- j& X% `% c' |) O9 H3 @) G霉菌,酵母菌和真菌是一个神马例子1 A7 I7 `' E5 H2 [
A:Biological hazard 生物危害, Y8 F* ?; c& f% C8 m
) {8 R0 p% t) e
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: p: `6 D5 u$ k- X0 W, I+ B
根据加拿大食品检验局,食品的危险温度区在多少之间:, S% s- u# G# H5 {3 ?+ B
A:40° and 140°F (4–60°C)     4-60度
3 C2 `, m+ J8 u  N
2 ~4 |# F# q" ~0 Z32.All bacteria need the following for survival:
7 p; J$ P/ C" A  O6 R' ?  B所有细菌生存需要以下哪些内容:3 I7 f: d% V% V8 ?- W1 X- M
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 L; M) ]  L* l. w4 u* |8 U4 W

0 D$ e! j$ Y# \3 [" a% k33.Which of the following correctly represent critical control points in a HACCP system?
; [. {+ q1 F3 B1 }) T以下哪项正确表示了HACCP体系的关键控制点?* r! E$ p& {+ \' h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- s( d2 B5 l7 a+ b食谱,接收,储存,准备,烹饪,保温,冷却,再加热
# A1 F: n  _! p- r& |
4 Q' O- _3 M! X0 S7 K2 A34.Which of the following is not an example of a carbohydrate?2 U9 \# G( M# C6 b" B8 J% x
下列哪一个不是碳水化合物的例子?
* u; z! y( g* ^0 r% z) l# cA:Essential nutrients 必需的营养物质
! }0 @7 J/ A% a* T" J
$ h% h" W- K& @6 B35.The process by which a liquid fat is made solid is called:
; E) C6 `3 j, z; P. H液体脂肪做成固体这个过程叫什么
: G2 S7 W' s, B7 S2 n" C9 dA:Hydrogenation  氢化# v- K+ Y* V! W; _5 u8 ~

" D/ n2 z$ T- C3 @. _6 j0 D1 X36.Which of the following is not an example of a fat substitute?2 r9 o- @3 c7 N1 I
下列哪项不是脂肪替代品的一个例子
# ^/ Y$ b8 z4 \- j) I- q* EA:Acesulfame K  安赛蜜K表
) l0 o' u) I/ U7 e, n, I7 A) x6 M4 b
* Q. @+ l1 I' d# d- ~; N$ N! i37.Health Canada requires that a product labelled "fat free" contain:7 n( {+ n8 B4 \- l6 w
加拿大卫生部要求的产品标有“不含脂肪“包括:0 ]& A" k4 q+ o  K) }% u& Q# `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( O% U& _0 G. \! l
0 M8 @# ?1 {6 Q* Z2 }; L! z0 w
38.Which of the following is not a problem associated with converting recipes?
9 O/ O" q5 u! P' ^( l9 ]$ @7 \下列哪项是不相关联的转换配方问题?
! `2 g6 k3 M2 o# S8 |5 rA:Unit cost 单位成本- I& c0 w) X: T. R. X" f
0 _5 P; M) J. U
39.The condition or cost of an item as it is purchased from the supplier is called:
. f" N  [' _9 [) b从供应商采购的物品的品质或成本叫什么
! P% m' f- q. m2 {4 vA:As-purchased cost 购买的费用9 B1 y) P. B. I" a8 Z$ u: }

. p( J( y% w" e40.The amount of stock necessary to cover operating needs between deliveries is known as:9 @0 H  x' b$ f- H
在新货到来之前用于日常所求的必要库存量叫什么
) k; L+ F5 q# L' nA:Parstock 基本日常最低库存
; C) ?2 ?' E" M5 |) E! J/ t$ E
" |) M- S0 L  ]/ n6 `' l/ m9 J$ {41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 }6 H" R% x  Q; d# o下面那个缩写是用来表明正常库存流程?' H: u' _* W5 r, l8 m
A:FIFO=FIRST IN FIRST OUT 先进先出
6 A  S# u% t$ s  i) q; U8 {4 q8 a( H5 e+ j  R
42.Which of the following knives is used to turn vegetables?( D6 ]* V# G: ]( I$ `
下面的那把刀是用来打开蔬菜吗?
& {9 F1 ^3 ^+ sA:Bird's beak knife   鸟嘴刀
6 F2 {' f( f8 lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 I2 \* p( ?$ e2 k& P, s

8 |" Q0 e# v; G% d: E  U43.What is an instant-read thermometer best used for?
1 M! ~% m* b6 Z即时读温度计最好用于那方面?
# B" d4 ], J# p3 ZA:Checking the internal temperature of a roast 检查被考物品的内部温度& Z, }7 q. q( V6 V

/ Z* c8 }; B8 h, S8 L8 S7 k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ A- K( h" f% \( b3 E( _6 ?8 g  S6 b
下列哪些金属材料受热均匀,通常用在铁板而且非常重6 x2 f: v1 ~5 p. Q' q# [2 ~
A:Cast iron 铸铁3 w; M$ M. z* C, @- f

: t: ]9 ^- Z4 j, A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! d$ y/ c1 O# ?, n/ t哪件装备下面有一个可移动的碗和一个S形叶片?
$ q/ j% k8 l/ }$ dA:Food processor 食品加工机$ ^. n8 R' N! _) I  A" J$ \, o
http://www.google.com.hk/search? ... iw=1263&bih=572
8 _) a2 B: c9 `7 m0 b* n7 }- ]. I, ~, z* W( J- u) C( P& g
46.Which of the following is not a rule for knife safety?
! C+ l1 }/ Y- i' E8 V! Z下列哪项不是用刀的安全规则?$ p4 y5 w1 \8 J! h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 a0 z" v# Y/ T$ Z1 z8 M
  Z6 ~5 i2 J& N; h/ d9 R, q- z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 o* N/ G  {7 y& h7 j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& y; X5 I9 ]  l% }
A:RondellES
) r' W4 g  ?$ i  dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: d8 y! K0 I1 U

/ N' w( V, T- j; h48.Which of the following is a diced cut used to garnish soups?* Q- |: G) d2 L! d) \) n  o
下列哪项是切成小方块用于汤的装饰?
! C3 y7 H! h# M& Q9 BA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ k8 i, U- n, Y' I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 x9 Q7 e5 j, Q- Y- ?0 W6 i
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!!——* U) \6 L8 x1 f7 M
A:Gaufrette . r8 ~! G3 o7 s" w
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, i: ?$ @$ h  h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 J& E+ ]- R. ^5 w$ \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- o  j4 v) H5 M; N/ X
  M! b% q; F6 L
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 b% I- f( R5 |* M4 {# u
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  `7 D' S4 ^* ]: B) JA:Cilantro 胡荽叶 香菜( z- s$ i4 q* g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 W5 l' |) L6 f3 X, K# D3 o

0 A3 v" w. Y8 |# \" T60.Allspice is made from:
9 t8 b5 [9 b7 M9 {' r( u9 @) L 多香果,  多香果香料是什么
; r( e2 N% I- G. O- A% {# rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 d' W% A% B, G- Q6 G
A:A dried berry 干浆果
* l: G$ v$ W. s; O! o1 q- Y# s. E: x9 H2 S3 V  I) W# f
61.Which of the following are used to make a sachet d'épices?5 V( {) h3 K8 z, u- x% F  r6 F
下列哪些是用来做香包德épices?
% C! b6 }8 F2 b  Z3 Nhttp://www.sachetcatering.com/
0 M- @/ T8 d* C$ X- A- TA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
$ N7 H# x0 n( V3 u9 Y0 n* e; b- g- [7 ]$ o3 y$ }, i
62.Which of the following condiments are not soy based?
7 }( D( S$ R' T8 D0 x* `下列哪项不是酱油调味品的?
# `# j& p: o$ r( k* Y8 C7 [A:Wasabi 日本辣根% K' y4 N! Z; N( |% I4 c
/ i7 E, p% X/ l7 Z9 \3 V* R
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 c2 A  }3 X/ j9 l3 ~: a& Z  B6 p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:
) l4 m8 V$ u2 O) ~A:Pasteurization  巴氏杀菌( X6 W. W3 P3 F, S: r  @
+ \2 e8 S% ]7 O) V8 B
64.Which of the following steps is not the correct procedure for whipping egg whites?. K, p3 y( [$ W$ Y) f; U) I* ^: o
下列哪个步骤是不是正确的蛋清搅打程序?/ C& K1 z/ {6 n8 l) d( S  C
A:Allow to rest before use. 允许休息后方可使用。1 Z+ N8 o7 H' e0 o, x
% B3 x* e8 a8 O6 N7 b0 E; C
65.The weight of a large egg is between:一个大鸡蛋重量介于:) v6 G! s7 \$ q& r* I! p
A:56g and 63g 56克和63克: _0 Z& K5 C: X/ _

. C% y0 L8 O" m6 p5 K- W1 H, H66.Evaporated milk is a concentrated milk that is produced by removing
" I+ n$ z- R7 v' t& L炼乳是一种浓缩牛奶 是去除什么做的- w; r! T: R' n& B+ q
A:60% of the water 60%的水
3 z9 \, r5 h9 D2 ^% [, ?+ H8 ?7 ^& i. p" \( |/ H) G3 h8 K; H
67.A method of cooking that transfers heat through a liquid or gas is:( y2 X2 L, S8 @# W
一种烹饪方法,通过转移液体或气体是:/ b3 j! b! y. f2 E. ~1 v
A:Convection 对流
/ S2 m7 ?) a* P: w1 Y" ?3 d9 ?2 A5 d. k2 p5 `3 _9 D! r
68.The cooking of starches is known as  烹调的淀粉被称为  n1 L' d8 k& d) F8 c" {( r; b
A:Gelatinization 糊化
( N# Z  i" l: H- @" d
) m1 H! X! k6 |* s* b69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 {1 g4 }" \$ C9 p5 v
A:Braising 烤# n5 H0 X& x; i2 T; `: m6 x" Y

! }9 Y0 F" |# b$ T70.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:
$ J6 B/ x- ~, l* ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 X0 a% J4 z8 v4 K, B4 E
. o( o; T% ~6 w  \) n& y
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
* e, x. L( A! @; _A:Fumet 原汁. c" E9 {1 z8 i; t/ o1 s9 c6 C' y5 m

# R2 U6 F; P  m) V* c* \0 T72.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
7 R6 i3 h, h% H% e( {- f% KA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?$ T5 N; `3 f- C, B4 z+ E
下列哪一项不是用于制造高汤(低汤)的原则?4 R: N, h0 C2 {  F% N7 X/ ^
A:Start the stock in hot water.开始在热水中操作3 L) K' K% R0 _8 m1 R/ L

2 l& |: L! |  X2 M8 S7 U! [2 D* V+ `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
9 w4 W5 O+ D2 xA:Remouillage 法语熬汤
. I! Y& _6 t5 X, ?1 zhttp://www.haibao.cn/blog/post/176242.htm
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