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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。
# W% q7 i' X3 f) Q; h  k' O2 L! V- d: F1 @  E; P
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。; t8 [8 g7 \4 N& b' J
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
大型搬家
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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/ h+ q6 @4 j0 T5 O9 ^' v) T0 l
1.Which of the following methods should be used to determine doneness in a New York steak?
( u" T% n! S2 |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)
" R, z$ B3 N! g- DA: pressure touch. 压力触摸
4 A$ P9 w! Q$ P4 O- }/ j: I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ p$ c! r& ?' @9 T- \5 j* T" Q
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4 R/ P' S0 Q3 G
A: acid  食用酸# R3 s1 y( ]. Z
3.Vegetables are major sources of which of the following nutrients?
3 R1 H/ S9 `9 v- V( x/ v蔬菜中包含的主要营养有哪些
- u! P; o2 n+ f  M# Q* ~1 KA:vitamins and minerals. 维生素和矿物质。5 }3 ^# J" J/ q: ?
4.Cauliflower is commonly served with5 X9 t4 {% D# c: |, X4 N
花椰菜(菜花)最常见和那种酱汁搭配
- a% m' f9 V2 _; z9 k" IA:Mornay sauce. 奶油蛋黄沙司
! r) {; g( u4 D$ C0 }. Q! Y) h5.Which combinations of products are found in pie dough?& y8 x  w& g! C8 Z# ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)3 P' B7 G" ?% P2 R$ p. c/ Z4 q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' \- o2 f0 O+ S7 G7 X# d# g
6The French term for mussels is 法国语青口(海红)叫什么
5 J4 L3 T/ {+ E' r& |6 {. vA:moules.法语青口,海红
9 n. ?7 o* s3 G: [+ z2 D4 X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: k1 o7 G1 z  U7 \+ D# l0 Z
A:faintly fishy. 稍微有点似鱼味5 l1 u3 U; Q8 }, F' I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 t+ ~3 b! _# A" Q% {. L( [, w- t) ^A:2 days. 2天
9 ^( ^5 l: |0 M# c3 j6 u% i9.What are the principle ingredients in ratatouille?
) o. M& ~8 a8 Y2 `3 J& X炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: P" Q5 U4 k! t9 q+ V  i! fA:Zucchini, eggplant, green peppers, onions and tomatoes1 E: `6 `8 y" N3 F+ w& s' F9 |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 H' z' z1 `' x! h" @- T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ T2 s: c" u$ _0 S+ J& tA:cook food in quantities that will be used up within 20 to 30 minutes.
( j; S+ M2 U* Q大批量烹煮食物要在20到30分钟内
. [& a! E6 Z+ q: S* {+ P' t/ Z11.What person has the authority to issue a Health Permit?
- v9 b. X7 K$ C- b. s谁有资格颁发健康证(卫生证)。
. P! i& u$ ^( XA:Medical Health Officer.
" I. Z, ]" @2 k6 Q7 p: P0 O医疗卫生官员。, O: X& y+ x' ~( _
12.For what period of time is the health permit valid?& H; {+ F  h- n' N7 A7 ?! d0 q3 E& A* C
健康证的有效时间是多久?& _( f4 I' z) m, B
A:12 months.12个月' w( B+ K6 b6 v+ ]+ h1 p* ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- w5 ^5 G$ e0 i& O. E, R3 i在食物和饮料准备区,通风系统换气的标准时什么
* O- s4 }' ]' B! l! d3 bA:08 times each hour. 每小时8次
* J1 T2 C0 p# Y  ]% J9 I- W, q3 @14。The minimum temperature for manual dishwashing in the wash sink is
- A6 j! o) i/ h  S; ~$ I手工洗碗,洗碗池的水温最低多少度?
5 f6 O  I+ W& K0 ]A:110 degrees F (43 degrees C). 43度
& V  E" l) }& F3 A& S, z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! q9 D/ ]# o0 O3 ~用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  P* b3 G# n7 |5 H  ^( v9 F2 o6 BA:180 degrees F (82 degrees C).  82度5 |* j+ q( G( d) k' q: U8 H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* ]& x- W8 Q6 W* c5 R7 u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ s, r9 E+ U" j5 D* m  y; J
A:en papillote.  法语自己理解
# E) C/ D5 z: x. V; o  M17。Wing or Club is considered a) ?1 L0 w- o& L
翼和CLUB 被看做是一种..." I" ~( D9 {/ X1 |
A:Bone- In Cut     带骨切+ E2 O9 ^: J* h4 `1 N
18。New York is considered a   纽约牛扒被看做是一种
$ W  C3 [+ R4 `2 k3 F+ c3 w2 i" f+ @A:Boneless Cut     无骨切
, _0 [& Z, v( Z4 v# A19.In general, a court bouillon for freshwater fish will contain/ j5 D* E: }! ?5 w/ m  q. x  X
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& B9 e: c# f4 @3 h
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& a% v: F. i! P5 s和做海水鱼同样数量的调味料和香料, Z" j/ l0 L9 {  G4 S0 a
20.Anise is very similar in flavor and appearance to& @* \9 c4 W2 N% P6 m3 a8 C. X6 F
八角和下面的那种原料有相同的味道& g+ M; Q+ B* x- _
A:fennel  茴香
& j! u4 p) W6 L. {; z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* P( j2 h5 L5 U& ]下面那种原料更像大葱且有平面的叶子0 K/ x; d( d, ]$ h4 s
A LEEKS  似蒜葱 (这边人叫京葱)! k# ~1 d+ }( `3 x
22.Which of the following cutting shapes refers to a small dice! C: I1 ~- b! v; [2 I  ~
下面那种刀切形状指的是很小的粒(末)! }; f' p4 `& ?% h" ~1 E
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。; w8 e6 p, p8 ~' @
23.Oil is added to the water for boiling pasta in order to
( T7 c' Z! i9 Q5 G2 e. |向煮沸的pasta (意大利空心粉 )中加油是为了: }& K0 R; b! c1 D# ^8 O
A:prevent the pasta from sticking and to minimize foaming action.
- d" @! h; \3 @3 A防止面条黏合并降低发泡。7 ?) d; j! y8 a0 K
24.Which pasta dish features pine nuts and basil?5 G& G$ c3 l, G9 C) |
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 n0 x" G# i) Y! ?
A:Pesto.一种绿色的意大利面酱
' \- v5 `" k0 Ihttp://www.tianya.cn/techforum/content/96/563836.shtml3 w% M" O% e. H- V3 Z5 B3 U( p6 t

7 z6 V' y5 z! k1 i# V  C25.Which of the following is a spring vegetable similar to spinach?
8 }/ x5 F3 Y1 h; Y& \下列哪项是一个春天的蔬菜类似于菠菜?" \- R' P- d8 A# O
A:Sorrel. 酢浆草。$ H9 L- I9 m4 w7 ]
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
理袁律师事务所
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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:5 h2 \! w6 P/ O0 ^/ `/ X
哪位厨师最早带来高水准浮夸的美食9 ^6 ^0 ?! d% K! c, E  d; m/ [
AAntonin Carême 人名 安东尼·卡罗美$ [2 c, r4 A( z: ^
. }7 o. T7 H2 d3 ~0 q& x! S
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 D1 R* G  f8 Y: F& ?; u" 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 。2 z2 d  w1 }' H) h
A:Cast-iron stoves         壁炉1 W( k9 I0 b& ^) w( J
http://www.usstove.com/products.php?id=6
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2 z9 F1 c* f. O! m; I8 J28.The French term used to describe the roundsman, or swing cook, is:  D0 o2 \$ K! }9 T+ E, S1 {) [) |0 ?# V
法国术语,用来描述roundsman,或摇摆厨师是:( u& |/ z0 H, U; I2 m( Q) Y1 v. K
A:Tournant   图尔南( Q& Q1 t4 d8 F6 H# X$ R( O* Q
) w& c; o* L4 f7 s) _8 ]! b
29.Another term for the wine steward is:
. M5 _  }" Z. s+ x葡萄酒侍酒师的另一个术语是:# B7 O$ m6 U& Y8 U9 g0 S; {+ \) i
A: Sommelier 侍酒师
1 t  B% m) Y6 @% r! `7 e: f/ ~/ C' X# G/ ~: V8 Q+ l/ r, v
30.Molds, yeasts and fungi are examples of a:
: J/ H6 c& l4 ^2 [霉菌,酵母菌和真菌是一个神马例子
1 Y' z* l7 k0 _4 ~& lA:Biological hazard 生物危害$ c8 ^0 S9 r! g( A+ @1 Y1 k0 d( f

* H. E! T' `* h: w, F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- W' H, [$ s: s  u- \! t根据加拿大食品检验局,食品的危险温度区在多少之间:
. X3 S; t. ^# E8 S9 E% y4 ~. eA:40° and 140°F (4–60°C)     4-60度
0 `" W. @, o: z% u1 p6 h7 p5 [, f
32.All bacteria need the following for survival:
0 G/ O2 H5 t' Q# e所有细菌生存需要以下哪些内容:
  {1 q2 b- n$ ]A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) _8 B% }& \9 c

; v- M$ K4 x% M5 c* w, W33.Which of the following correctly represent critical control points in a HACCP system?
; O  @4 g1 j; r0 R# f以下哪项正确表示了HACCP体系的关键控制点?
6 P9 {! Z' L. ~& C# r' E5 iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 L; o8 ?; U1 ~3 R: S- n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) n" F6 B, s. b# \" Z# d, W) I( Q
34.Which of the following is not an example of a carbohydrate?
$ e6 A5 U% E; i9 S: F6 w下列哪一个不是碳水化合物的例子?# S# S/ s" l7 Q* P2 x+ V- v+ A2 l+ u
A:Essential nutrients 必需的营养物质# q+ W- M  _* e, ?- h
2 i* A3 ~# t7 I. R
35.The process by which a liquid fat is made solid is called:& ~2 w; `& H& {
液体脂肪做成固体这个过程叫什么
  n8 S& c, L+ F- o, ^- sA:Hydrogenation  氢化3 t& g  m% ~% v# P6 S$ ]2 ^
* P* o5 w5 s; m! l7 r  F  f
36.Which of the following is not an example of a fat substitute?1 R- z, Y) e$ E( X' h
下列哪项不是脂肪替代品的一个例子
' G& n% [6 |7 h# kA:Acesulfame K  安赛蜜K表
+ ^5 }# [. v4 d- x8 e1 G
5 V: [/ o" {6 G4 g+ |7 B: L. X37.Health Canada requires that a product labelled "fat free" contain:( y4 k$ k& b% o! h
加拿大卫生部要求的产品标有“不含脂肪“包括:/ C: `, v. x3 o4 u- i
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 y- |# l6 q$ A1 @+ U

0 N8 H/ C9 p- V% G. Q38.Which of the following is not a problem associated with converting recipes?
$ Z) S+ C) c) T; W下列哪项是不相关联的转换配方问题?; B; x0 o- n( x
A:Unit cost 单位成本
* f. Z/ D/ S3 U) _& y/ @5 L0 M3 p. {! T) [( h- G9 C9 D
39.The condition or cost of an item as it is purchased from the supplier is called:
& D, a- m$ n3 K' t4 G; }" N从供应商采购的物品的品质或成本叫什么
- f  g& Q1 O! ?' HA:As-purchased cost 购买的费用# L7 {$ L3 D' [& I* a

+ ?: X7 ]/ q' ]- I6 `40.The amount of stock necessary to cover operating needs between deliveries is known as:( M+ P* J# I5 e8 m$ A8 x
在新货到来之前用于日常所求的必要库存量叫什么
5 P! W$ E9 b9 j% _5 L: QA:Parstock 基本日常最低库存, n+ g- a* b' Y7 t
$ t) i7 `% P0 \& H; B& G
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ c  `: ~) |. ?  I$ d/ |下面那个缩写是用来表明正常库存流程?+ _$ b5 ?/ e" e% M( J) ^5 y* ]
A:FIFO=FIRST IN FIRST OUT 先进先出2 o$ r+ T5 A* D: x% |- J

, j5 O( `# q1 x* y' |42.Which of the following knives is used to turn vegetables?9 M4 N" d0 a$ F+ {1 l! Q
下面的那把刀是用来打开蔬菜吗?- ?" w$ x$ i2 _8 c
A:Bird's beak knife   鸟嘴刀
# e# |, t; S1 ]. R: ~5 Z! ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 _4 I+ Y: ~; r$ u

, B8 L* Y% s; w1 F: U* _7 v' T43.What is an instant-read thermometer best used for?$ N" w1 \- |% r
即时读温度计最好用于那方面?
' c& @6 n8 L: [; n1 q6 K& v& KA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 A: h6 @2 ?/ s" t0 Y1 [2 G9 f. [7 e3 l0 v' J  R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; H  U4 V/ F( B) F6 w- G( u下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 g( X: U- x, t$ {$ RA:Cast iron 铸铁
0 K* p! U3 ^* ?; S' U" `$ u& |5 T5 j6 z- H3 F+ Y/ _7 A1 r" I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) \! \( }" D) ]5 n1 N
哪件装备下面有一个可移动的碗和一个S形叶片?5 a: t, G( Z+ a( M/ g% \7 g5 Z
A:Food processor 食品加工机& h) Y9 W% O3 c4 U+ V1 f" h
http://www.google.com.hk/search? ... iw=1263&bih=572
# z1 W0 U7 V" @3 A" z. c% x
( D" o- D. u$ q/ p! }% T46.Which of the following is not a rule for knife safety?
* P* ]* z, z, O/ h2 L下列哪项不是用刀的安全规则?- F. p) E; y7 S' f4 l) t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 a9 G/ I5 |/ F. \! ?# K5 J0 c
6 T8 `$ ^( }  Z% [/ D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 y' W& I# g3 |+ _$ c把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# B* r3 n& l/ y) |% m; fA:RondellES
: b9 v- @  H; `$ [3 |; h: Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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0 E3 X) A( S2 m2 [5 J$ e7 H48.Which of the following is a diced cut used to garnish soups?3 F7 M9 g8 J! A! g, h9 P& ^
下列哪项是切成小方块用于汤的装饰?
2 ^8 a0 e9 `. a" l! o; A( ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; N( l% S8 S5 y. i2 _0 J; b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 c6 J. e8 p: U0 y, T" }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!!——7 J! w- Q- x8 Z4 d# S# a" I
A:Gaufrette " b  ~' u4 ]3 I* R% L
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ I; S! O4 t4 Q& n: r5 g5 m9 V& Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" y, O0 s7 {; B( \$ ^+ U' l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 D. m" k# [/ 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)
( }7 J; e6 r! b8 sA:Cilantro 胡荽叶 香菜
7 b* _& M0 L6 M2 l' Hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( |8 f* j3 {* p60.Allspice is made from:8 ]( Q3 N7 e2 u3 G
多香果,  多香果香料是什么0 h$ H. e0 j2 F- A* H* R5 X9 O$ Y# x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 ^# z  Y5 k: ~) x' ?: yA:A dried berry 干浆果! e- N. F8 C* G: t  I8 Z' G
7 Y, w7 B1 ~: {6 I3 f5 m
61.Which of the following are used to make a sachet d'épices?
* E- m4 D$ R9 b. a& c下列哪些是用来做香包德épices?% a' ~( u% t+ r! s7 |0 w
http://www.sachetcatering.com/
, ~, A# j$ _9 N& S4 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
0 q& r: t( T: Q) g6 w
3 s' c/ J' T8 o: q$ @62.Which of the following condiments are not soy based?
, x8 H9 E4 a+ ^& @0 c下列哪项不是酱油调味品的?
9 A# `; ^; A+ s- D4 c0 |. R" ?A:Wasabi 日本辣根% x3 ?* P+ H( h" X& j
6 t* a* q- i: {! ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" k( ^2 G, A' f* N) i( h
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:
5 _# ^7 q0 }7 J$ AA:Pasteurization  巴氏杀菌/ A8 M# J+ t- A! z, i: I

! w& q* V3 G2 g' I8 e& ^( Q( a4 _64.Which of the following steps is not the correct procedure for whipping egg whites?
6 ?! R% `% \! `下列哪个步骤是不是正确的蛋清搅打程序?  c5 x; g. L9 V. n2 f8 ?2 ~
A:Allow to rest before use. 允许休息后方可使用。6 w6 z$ i9 H3 j$ F

7 T7 V5 C2 |0 C# T65.The weight of a large egg is between:一个大鸡蛋重量介于:
! h2 G( {# R- u1 C* FA:56g and 63g 56克和63克, I5 T! d) T1 e# L, y& l3 E

' V- e. x! O% O/ u- ?" J9 J66.Evaporated milk is a concentrated milk that is produced by removing
# R) u5 q( H" v. b2 ?6 @" C/ z炼乳是一种浓缩牛奶 是去除什么做的
! s1 X* E6 v3 C4 ^: fA:60% of the water 60%的水' P8 k# b7 G% {6 C2 k1 j

( z# s2 n5 ^. t. K; O. ]. i67.A method of cooking that transfers heat through a liquid or gas is:# E7 b. a% @) _% ~- S( W3 n
一种烹饪方法,通过转移液体或气体是:
3 D2 J! C: z, N5 d% S* YA:Convection 对流: q. F" V- h6 D5 n! M% K
5 m* O3 z& g9 e
68.The cooking of starches is known as  烹调的淀粉被称为; ?* o' j* ^! i9 A' t
A:Gelatinization 糊化' v$ A4 v# Y4 G" v! G! ?

" N% _% C5 s# s3 K+ q' }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ ]% C, A$ v0 L" E; y( L7 v5 t
A:Braising 烤
% D) }9 b' d; o  t" V) a; |/ }9 U% z2 ?& m% `1 g
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:
6 _- {$ Y6 l7 @/ D) A' y: n$ x6 mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# F$ ~1 q, Y  P% w, W* ?
8 |6 m7 A0 t$ ]  b7 J71.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
# k/ Y# g1 C& t* F. v% ]A:Fumet 原汁
9 u( {2 M; C" n/ G2 ?1 \+ I' n- b/ F1 L5 c% V9 Z
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
" i- ]0 d9 X: ]$ O8 oA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ c# x( x4 I4 O" P8 Z* V5 v
5 @- B" ]- s0 m73.Which of the following is a principle not used in stock making?8 g+ i& y/ i$ a- O3 a
下列哪一项不是用于制造高汤(低汤)的原则?. @5 v# w5 ?9 s3 H
A:Start the stock in hot water.开始在热水中操作
1 ?5 A" x% q) T3 n* l
5 }! D* ?0 G* Y; Q) e74.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1 t2 |# E! G6 K6 R
A:Remouillage 法语熬汤
+ J* [4 C0 H" M. R6 H8 thttp://www.haibao.cn/blog/post/176242.htm
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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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