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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。
: M* P7 k3 k" I. K; L; Q: s- v% w7 o! o# Z6 R0 b; R
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。, |4 Y4 R4 p" Q$ ^
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
1 |: k. i/ _' A! D  s$ }9 W1.Which of the following methods should be used to determine doneness in a New York steak?. l2 ~3 y) B# x# E8 N
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)# L' Y8 C- r) G0 X. J9 W6 {+ p5 h
A: pressure touch. 压力触摸+ m- _8 h" Y$ h! D" Z" G
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. ^* w! K, x0 P& t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$ Z: j4 ]( C. P* @9 Q3 ^
A: acid  食用酸
1 T( u1 x6 L5 e7 ~3.Vegetables are major sources of which of the following nutrients?3 g# N, m3 k  D
蔬菜中包含的主要营养有哪些
% s8 x$ k7 u; U& VA:vitamins and minerals. 维生素和矿物质。3 P# r9 f+ H# \
4.Cauliflower is commonly served with6 r* s- `* p, `5 f5 R
花椰菜(菜花)最常见和那种酱汁搭配
  O9 \% P8 S7 iA:Mornay sauce. 奶油蛋黄沙司+ i7 I, g1 }2 {8 l9 g9 b- Y4 m# j' v$ f
5.Which combinations of products are found in pie dough?
7 G+ S6 v6 C/ v" k  F& N! ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
9 Z' X! e4 K6 v4 N2 l( Q, z' |A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; c: A7 [7 @$ j' e6The French term for mussels is 法国语青口(海红)叫什么
% F) ^) @/ w  P8 E+ {$ i9 wA:moules.法语青口,海红
2 _; t9 e" A/ p! q* H7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% J. r$ ~+ `8 v' p3 FA:faintly fishy. 稍微有点似鱼味0 K- V3 B2 F. ]/ v8 I3 u
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 U8 y( G* @( g6 o+ o( ^; i
A:2 days. 2天. D' u  Z5 k0 E& C' a. ?
9.What are the principle ingredients in ratatouille? 4 E8 |2 H8 ^) Y2 `. v- R5 d9 O
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- ~5 r( V  E4 G7 R4 Q+ JA:Zucchini, eggplant, green peppers, onions and tomatoes
" o9 x1 T. M5 G3 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! c4 p. o- y/ K
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* D4 V2 a, v# Q$ Q# a6 fA:cook food in quantities that will be used up within 20 to 30 minutes.
; j$ Y, x! ^+ f4 P  X大批量烹煮食物要在20到30分钟内% i6 ~9 [7 h  w
11.What person has the authority to issue a Health Permit?2 H) V) Y6 K8 k. ^) n) E& s4 S% I% R
谁有资格颁发健康证(卫生证)。! b. t$ [6 W) r8 o! e1 t1 n! L4 ]
A:Medical Health Officer.
$ O. C' G2 c6 Z" }4 o$ s2 i! a医疗卫生官员。+ [% V5 f2 I; `! ~( @
12.For what period of time is the health permit valid?& P2 C8 B. Z, n9 ~: O3 `8 e
健康证的有效时间是多久?5 t( l$ o& H0 O
A:12 months.12个月2 x$ V! R$ n+ h$ r7 q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- _, p- |$ a& x+ U在食物和饮料准备区,通风系统换气的标准时什么, Q5 T8 }! n: C, H" I, Q3 z0 I6 b
A:08 times each hour. 每小时8次! H( K3 ]4 y9 h
14。The minimum temperature for manual dishwashing in the wash sink is
2 f& U6 S# z' o& g+ P; Y手工洗碗,洗碗池的水温最低多少度?
* W5 @5 R7 w( o# t! rA:110 degrees F (43 degrees C). 43度
# F0 E, E- l) K( J. }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( d/ N$ Z8 c- m  s$ y2 G" m
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少5 B( ?# I+ |: y7 F, k
A:180 degrees F (82 degrees C).  82度0 T" t, I+ G, k# h* I8 f9 S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, ^2 u% ]( e3 ?/ k/ R' |& P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理): k9 X- z% f: ]3 L4 K' q' C. i
A:en papillote.  法语自己理解
# V8 n* K2 O6 \, I17。Wing or Club is considered a4 [# L& x; d" R) z1 b) z. v
翼和CLUB 被看做是一种...
! Y/ D- [* O( A4 c; mA:Bone- In Cut     带骨切
( [. _, o: H: n) L8 N18。New York is considered a   纽约牛扒被看做是一种
8 i: \& Y3 y( T0 b3 I+ _7 OA:Boneless Cut     无骨切
) ?2 n. b0 A' Z7 P9 [) D, F19.In general, a court bouillon for freshwater fish will contain) b- v+ F# A  ~
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0 N$ g% [+ h1 r
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 j# r" B) l/ X+ X# D2 S1 [和做海水鱼同样数量的调味料和香料
0 V- Q% R2 F. @4 |20.Anise is very similar in flavor and appearance to9 H( s5 z8 x) E5 O, Q( z- p& v$ i0 {  z
八角和下面的那种原料有相同的味道/ Q+ u0 H. D& F7 \
A:fennel  茴香: y3 ?: ]. e! Z: C, {- [+ r8 }
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& y& P" M/ B" r/ R6 E5 |下面那种原料更像大葱且有平面的叶子
: F7 O# D/ P% B5 Q, j) yA LEEKS  似蒜葱 (这边人叫京葱)0 z5 I3 c1 O  R* R
22.Which of the following cutting shapes refers to a small dice
1 B* |8 V3 i0 Q# j* M下面那种刀切形状指的是很小的粒(末)
$ e9 G3 D1 D/ I, T# u; A5 b4 rA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: X' X8 ~- u& E7 c& P# B23.Oil is added to the water for boiling pasta in order to
  }4 `* B$ c: K# ?) }/ x向煮沸的pasta (意大利空心粉 )中加油是为了
1 A1 D; N4 `3 m; YA:prevent the pasta from sticking and to minimize foaming action.- R( n- R! Y+ ~# w& ~, \% [/ f+ |
防止面条黏合并降低发泡。
4 K0 N+ y( k0 |6 k4 y24.Which pasta dish features pine nuts and basil?% V$ ]+ V( {$ E- i' D8 f; h
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)4 R  O% q2 H/ B; B# x
A:Pesto.一种绿色的意大利面酱
2 }* ]( M2 I' J. u9 j2 ?3 fhttp://www.tianya.cn/techforum/content/96/563836.shtml2 ?6 D8 x) y2 }% a; v' T. m
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25.Which of the following is a spring vegetable similar to spinach?
- \2 D. G9 H* w2 l) c- C下列哪项是一个春天的蔬菜类似于菠菜?
1 ]+ o* V! [7 V' _1 _  dA:Sorrel. 酢浆草。
/ {* j/ _7 \$ `  F* E: Ihttp://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 C2 }7 w3 A$ M: M2 Q哪位厨师最早带来高水准浮夸的美食
+ E6 \! f4 j' ~' b. RAAntonin Carême 人名 安东尼·卡罗美- a6 s  J' a% N4 I8 Y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; ^1 w2 t) j) X" K# l2 K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" O; F/ E0 o( |2 aA:Cast-iron stoves         壁炉7 u. N; m, R) v: `
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
* w& u3 A( c$ d' U. [# H1 |法国术语,用来描述roundsman,或摇摆厨师是:
  W1 A# I; i+ m* IA:Tournant   图尔南) c# L- R1 s3 ?

# A: Y+ e' Y* T; h8 w) j) x29.Another term for the wine steward is:" B3 _0 R1 B* y8 U8 T; M0 Y( x4 B
葡萄酒侍酒师的另一个术语是:
: h5 P& k2 X4 rA: Sommelier 侍酒师+ a- y5 H" S* @* D, M5 n

( f+ I4 |* \% B* t1 H1 J+ c30.Molds, yeasts and fungi are examples of a:
5 `; ?7 P  j4 x( N' v霉菌,酵母菌和真菌是一个神马例子
. F4 `% L, _, v& Y2 @A:Biological hazard 生物危害& O2 u6 r" s! M
+ d- c' h1 Z$ g# a; \$ x# \4 U
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. F, `. I$ ?* a* g
根据加拿大食品检验局,食品的危险温度区在多少之间:3 ~5 `- W# i; ]7 C! `
A:40° and 140°F (4–60°C)     4-60度
/ E6 B8 J# i/ s- T/ ?
2 u+ L$ V! H  \6 t6 D2 k32.All bacteria need the following for survival:
6 Y+ e+ ~, u7 E  ?+ A+ z所有细菌生存需要以下哪些内容:
* z" R6 M' S" S  B: xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; B7 A/ c4 f( k  m4 I0 o% G/ \' f: e. p8 G
33.Which of the following correctly represent critical control points in a HACCP system?
$ ]; \, ]/ ]" W$ o3 m! `  X以下哪项正确表示了HACCP体系的关键控制点?
' x8 h# Q; ^7 p, |: PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; Y* p! G: }! R' A* M食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 s3 j- l5 m& k0 q8 W( C
( A- X. r( _0 k' S34.Which of the following is not an example of a carbohydrate?
5 r7 ?! p) X% f6 E( o3 T下列哪一个不是碳水化合物的例子?: }2 ?5 \3 F" m4 d) J
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
, i9 ]4 Z+ a- Y& I, U' j* r& F( e( o液体脂肪做成固体这个过程叫什么
4 f0 ?/ H, B3 v: @7 n/ [# Z% vA:Hydrogenation  氢化1 a& b5 [" X( J9 U) ], J4 u
8 `, K5 g5 f/ _3 j
36.Which of the following is not an example of a fat substitute?6 h1 r! I& f2 e7 {* \! T. l
下列哪项不是脂肪替代品的一个例子
/ s& E* g' S# [7 _8 U) qA:Acesulfame K  安赛蜜K表1 Y. i' Z4 G5 }1 Z& L2 w

' a9 Y. W; {* t, v37.Health Canada requires that a product labelled "fat free" contain:) \& O( Y! O% j* I4 ?
加拿大卫生部要求的产品标有“不含脂肪“包括:) `6 ]9 h9 l- ]2 _  n
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. L0 Z9 N7 x1 ^8 S" c

$ Y6 G6 D" X& }+ |# z38.Which of the following is not a problem associated with converting recipes?
- l+ j7 _! ?, o2 ~: `下列哪项是不相关联的转换配方问题?
+ n  {0 M2 t' p* k# }3 }A:Unit cost 单位成本
" w& Q$ \5 i& m) k4 M6 _/ u$ l$ p& J
39.The condition or cost of an item as it is purchased from the supplier is called:6 S, B3 @7 Z( V& C- @' g  V$ p
从供应商采购的物品的品质或成本叫什么
, C7 T- z% S- ZA:As-purchased cost 购买的费用
- @2 l" e# u% i% `; u4 m) V% k
2 W9 B+ ]- L: u. s! Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 h! @3 S) @3 R: D3 H; @在新货到来之前用于日常所求的必要库存量叫什么/ b6 K+ A8 q7 }) j6 O& ?4 U8 C+ [
A:Parstock 基本日常最低库存, V  m( D& y! C
( n1 X+ g+ g% {" J0 o* s
41.Which of the following abbreviations is used to describe the proper rotation of stock?
) B- p& G( v( _; z下面那个缩写是用来表明正常库存流程?
3 x0 `) T5 ]' b7 mA:FIFO=FIRST IN FIRST OUT 先进先出
) W2 e; o) `1 H
2 H& I- T1 N  [% ~8 U1 p5 C42.Which of the following knives is used to turn vegetables?
, ^* W+ }4 L! |1 [" ^2 g% A下面的那把刀是用来打开蔬菜吗?' N. {' X# y  ~
A:Bird's beak knife   鸟嘴刀# J5 x7 `' T# C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 ^' n: {2 i! L/ I6 j1 w% J

7 M7 S9 ?+ K) f" @; l43.What is an instant-read thermometer best used for?
9 v1 n+ S' M4 h+ G7 H* C1 U即时读温度计最好用于那方面?9 j3 k9 P8 Y8 A8 B+ I$ ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ F' b; Q# u7 g" G# |, U

0 j; X: |& l( k/ K4 W. A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 }1 U7 K' ]# X1 G下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 \0 C; n# I+ tA:Cast iron 铸铁
0 C' o; o2 k4 A3 }: g; y; o/ l9 {  B2 _4 ~9 F0 j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 F0 {: o, y$ U" p5 [哪件装备下面有一个可移动的碗和一个S形叶片?  c7 K2 ?! h" R2 ]
A:Food processor 食品加工机
7 s2 M' V$ v5 `6 fhttp://www.google.com.hk/search? ... iw=1263&bih=572/ @3 O- i8 z+ y5 q/ y4 f0 G+ d/ `
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46.Which of the following is not a rule for knife safety?
% ]" A6 _' V) \' N# \/ ^下列哪项不是用刀的安全规则?
2 a2 ]1 A  i7 P  W6 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# X9 q3 v5 {+ k! \' V6 `

% w* h# |0 t6 L- \2 @4 _& |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- I) x7 C; S! ?8 o' g* h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ |2 m3 O5 A% ]7 Z. q( d! x
A:RondellES
+ H! v) D$ h6 ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 C, n+ `3 q0 T. ~% t

' h8 ]+ \' Q" Y& R! t2 }8 s48.Which of the following is a diced cut used to garnish soups?' y9 I) p% }1 ^- R) A5 _
下列哪项是切成小方块用于汤的装饰?
8 i! X  k) Y) K2 d+ AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 U- y8 Z9 F) d, z3 R5 B! H; }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 C3 R5 A1 U' o2 J6 j0 _
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!!——( t6 o- Z0 }- F2 @$ }
A:Gaufrette + p2 n6 q7 \$ l. \1 ]/ o$ N% G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' T8 q; n( J4 `" I  j6 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! B0 v/ I( K& H4 `0 r: zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, x3 q. c6 C) N6 k7 O+ O

) S9 V) M) g6 Z4 U0 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  b8 e9 g5 m0 K4 K! C0 r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)" p1 ]  h+ g9 i6 I
A:Cilantro 胡荽叶 香菜
& M6 _" S1 y4 [9 _$ ]  E0 H5 Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- n8 b1 ]% h* Z- ]- Z* N+ b( \

& m' v( o- {* u1 R9 |+ m60.Allspice is made from:
3 f( d7 {) c+ K6 q7 |# G; J 多香果,  多香果香料是什么
3 X+ Z5 T4 W6 C& j" |& phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ P' |! M2 I) ^. j2 i, ?9 r( `
A:A dried berry 干浆果  U4 J2 S* E: f0 V7 o! b9 [' |
, w" W3 P( s7 s, h, ?
61.Which of the following are used to make a sachet d'épices?
; G2 {( v( g* y8 J4 U6 V5 `- f下列哪些是用来做香包德épices?
: O7 x6 M+ Q/ Ohttp://www.sachetcatering.com/
  ]  g: j7 q4 Q3 A' Y( ]9 kA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) M: f0 x, J: ~$ C+ P8 q/ ]
0 m6 ^! P2 q% E! K4 c# _" o, E62.Which of the following condiments are not soy based?
6 D: x) k7 r3 r1 [, d; U下列哪项不是酱油调味品的?
4 r4 M$ B  I1 A% u9 V  h5 a9 d  OA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& \0 c+ C+ G, M% `8 k5 l/ e
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 R# j: x! `1 XA:Pasteurization  巴氏杀菌
% L4 K* [% h+ ~0 N: Z$ Z/ L; d$ V) A# J9 q7 c, B2 \2 q, W
64.Which of the following steps is not the correct procedure for whipping egg whites?
( \& F7 u- D3 U* k8 O下列哪个步骤是不是正确的蛋清搅打程序?
% t% w% s6 K! k% L- X7 bA:Allow to rest before use. 允许休息后方可使用。+ s5 [, K+ e5 J, n+ A9 G
* r3 h1 Q- [+ g
65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ C) e) s4 y4 s2 p8 d7 CA:56g and 63g 56克和63克2 y  r  @( y( {7 V8 W

! b! o1 L# s5 I# L4 z3 d8 _0 x% h66.Evaporated milk is a concentrated milk that is produced by removing
: z- N+ d6 t) s! `9 q炼乳是一种浓缩牛奶 是去除什么做的9 X5 I5 R# y8 K. I  y
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
8 ^; p6 @/ W, Z一种烹饪方法,通过转移液体或气体是:; A) K3 h2 _) v; ^6 [+ Q8 `; g
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
* _$ r; h, P4 V* O. WA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! _* \! w/ a0 n2 [# v9 i0 n3 a
A:Braising 烤+ W# _; K% e0 |  \' r

9 |* j* U5 P  z4 L8 ~: m# 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:7 C  E% U% ^( b. i! }
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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* W; ?# I- {4 k/ K% I, N- c5 h
A:Fumet 原汁" O! w- d' g$ u2 v3 |4 J
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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2 ^6 J8 p$ K) e1 b  i
A: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?, [5 \: a! p9 u. \/ Z, U1 K
下列哪一项不是用于制造高汤(低汤)的原则?
: e5 m% Z: A$ V. z& nA:Start the stock in hot water.开始在热水中操作# `1 f$ V& z& n7 }

. g8 o' E$ [# g  r$ W74.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
  e2 Y2 m8 ?% SA:Remouillage 法语熬汤
' P* x& g: J! N2 p5 b+ h! y2 K2 Lhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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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