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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。
% r1 O  `% ?) C  D" L" S+ C5 q( W- A# a( r* u& _
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。3 j" n+ s' z, |3 C
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
/ f8 F' r" y, P0 r- M& j# t1.Which of the following methods should be used to determine doneness in a New York steak?7 }+ b) z: b+ 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)  O6 X( v( M. K  I8 O
A: pressure touch. 压力触摸& l# M, C  Z+ d- U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  G# ]0 O+ q4 C* b$ S+ o+ p$ F2 D4 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
* k$ _+ e9 y8 `0 M# @4 nA: acid  食用酸! y2 ?* Z# v9 f: R) S
3.Vegetables are major sources of which of the following nutrients?
* t$ @* \/ l. n" f7 k& M- K蔬菜中包含的主要营养有哪些+ [% y) I4 w- R) T' U4 Q
A:vitamins and minerals. 维生素和矿物质。
! |, R* h, r& z# L& L! D4.Cauliflower is commonly served with
! f0 l; e( y1 L5 ~6 g花椰菜(菜花)最常见和那种酱汁搭配+ ]& l* A; J6 a* D+ ~9 z
A:Mornay sauce. 奶油蛋黄沙司
: O+ k/ ]) ?4 Z; v% v8 E7 p5.Which combinations of products are found in pie dough?/ J) v; j; d/ V* ?0 l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??); V+ J0 M4 J+ ?$ c
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 `* U3 n# _. N  s! `6The French term for mussels is 法国语青口(海红)叫什么( o/ S2 w9 E, ]  c; n+ c  E
A:moules.法语青口,海红- F) e# n8 n% G; Q3 V6 R* a, ~8 [2 f: b
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 O+ m" D8 {6 Y' ~. z) FA:faintly fishy. 稍微有点似鱼味  ?" X: J  W: J+ K/ K9 ~; [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( C6 M3 G$ t4 N- ?A:2 days. 2天- y8 H: ~5 m/ V: m* c7 r
9.What are the principle ingredients in ratatouille?
' c: J" G9 G' G  {/ x7 B& z- O+ D7 d炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ f# M7 D2 I  k' R  P; J$ K" A. U: q
A:Zucchini, eggplant, green peppers, onions and tomatoes
: w/ g) X! D1 {4 l8 y6 q9 K西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
. q3 G" |" J2 y7 C( m10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?; D0 ^- G8 u; j1 d' K
A:cook food in quantities that will be used up within 20 to 30 minutes.
1 d6 L& U+ `8 i; N& o: W7 I' l! c大批量烹煮食物要在20到30分钟内
7 U6 M4 v% E! y. }1 Q11.What person has the authority to issue a Health Permit?
8 i! t1 t" s" t! L; m- X0 |谁有资格颁发健康证(卫生证)。
* L- e6 O. u: V. r0 TA:Medical Health Officer.( p1 v9 n% \5 i
医疗卫生官员。1 y' a  b/ s, |' c/ r/ A4 W) Z
12.For what period of time is the health permit valid?
8 S* t, p& U3 c. W健康证的有效时间是多久?
' A+ ^+ S0 @" W9 H7 I( \" `8 \A:12 months.12个月( ]" A5 a9 A; t0 s6 r1 v+ B
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ p- U0 V" F9 u, K. H在食物和饮料准备区,通风系统换气的标准时什么
( _7 {) D$ c* i7 v" V3 s. x+ c+ L8 SA:08 times each hour. 每小时8次
4 I; g4 j! j( Y8 `* I14。The minimum temperature for manual dishwashing in the wash sink is4 Q! K5 t2 \0 R/ X
手工洗碗,洗碗池的水温最低多少度?
4 Z! h. P8 u0 [  h( V, \8 ?2 ZA:110 degrees F (43 degrees C). 43度. X% G, S7 c8 B. S
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  ~. d3 E( R0 Z* o9 i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少  K1 O1 H! j6 O7 c
A:180 degrees F (82 degrees C).  82度
) ?9 c4 u  H( l8 t4 l$ q+ ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: W' K5 j1 C* v" Q4 \. V
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 D9 R6 y+ A, a5 _
A:en papillote.  法语自己理解( ^2 Z' N9 P- a
17。Wing or Club is considered a
, a, F9 B: `3 p* q( z2 ?( u翼和CLUB 被看做是一种...
8 t) G, e) N8 }7 ]" U9 GA:Bone- In Cut     带骨切
# `2 h( B& U1 V5 B% A- G3 q+ M18。New York is considered a   纽约牛扒被看做是一种
! H4 `+ h& L9 D; v) Y- bA:Boneless Cut     无骨切! @/ I* E7 I) q% U
19.In general, a court bouillon for freshwater fish will contain5 Z7 n4 e( l( H: W% g4 G" j
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
3 L; g: Z  l2 ]- D& A- n" d' pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# v4 I* n' T% a5 T* ]和做海水鱼同样数量的调味料和香料! ?6 l: e* \* z! N6 i8 V
20.Anise is very similar in flavor and appearance to# F  z1 {% k/ ?! A4 G* u2 G
八角和下面的那种原料有相同的味道" W# m# q! v: ~; C# g
A:fennel  茴香) x1 M3 @0 P+ I# c1 J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, L# z9 G! s7 V8 _下面那种原料更像大葱且有平面的叶子/ b8 s3 E# ?, A
A LEEKS  似蒜葱 (这边人叫京葱)3 F9 l1 F' L+ j6 U
22.Which of the following cutting shapes refers to a small dice
! E2 A" C2 J* S7 g下面那种刀切形状指的是很小的粒(末)
. i: y. }  w* ?0 F7 ~8 ]! [A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* D. U) P. ^( a+ P* o; [1 }23.Oil is added to the water for boiling pasta in order to; a' G" i( n1 I
向煮沸的pasta (意大利空心粉 )中加油是为了
3 X: p7 a' F/ H3 k4 ]0 Z0 HA:prevent the pasta from sticking and to minimize foaming action.
8 q- D0 G1 K$ s: l+ f5 Z% `防止面条黏合并降低发泡。0 A  T- h3 E& }4 q
24.Which pasta dish features pine nuts and basil?
& {$ ~; m; b: l9 y4 M! F* j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 ?( D2 Y7 t" o% p! I
A:Pesto.一种绿色的意大利面酱
0 F& h# b! V: ]# o2 Thttp://www.tianya.cn/techforum/content/96/563836.shtml+ |6 U' n+ R- k. ]1 A+ \9 O

' {* o  x9 K8 _2 @& |* S& ]25.Which of the following is a spring vegetable similar to spinach?
% b" I; ~$ Z* j* T# s下列哪项是一个春天的蔬菜类似于菠菜?; }' Z7 m* @6 V! i9 Y
A:Sorrel. 酢浆草。
9 L. h1 P6 x0 E  Rhttp://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?
理袁律师事务所
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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:
! H8 B! R+ j/ p# B- n哪位厨师最早带来高水准浮夸的美食
6 M- t( ]% h2 w+ L2 Z5 H3 MAAntonin Carême 人名 安东尼·卡罗美
# v5 }; T1 i1 q% c; q/ Y
" V) c" J" `# g) y$ y* ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, W: S7 }" J( c& |2 I! [8 h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 K$ j. s* d. r; UA:Cast-iron stoves         壁炉% F6 ~% h% {+ H& n: n4 R4 L
http://www.usstove.com/products.php?id=6
5 }* V0 o8 o8 X  Y* u  u  B8 H$ E) X
28.The French term used to describe the roundsman, or swing cook, is:# U+ P0 e" j. }2 N
法国术语,用来描述roundsman,或摇摆厨师是:
2 {9 w2 y3 n6 v' E, z' q; ~/ zA:Tournant   图尔南
; Z8 f) R& w6 m0 r, U3 \0 `: U! ^) {  O# j6 c
29.Another term for the wine steward is:
  }, o4 [4 ~2 G+ x( M/ }/ E葡萄酒侍酒师的另一个术语是:
/ P) L9 c% b6 j  T' K" ^* F" {% fA: Sommelier 侍酒师0 I2 W, L  l! R
5 e8 y1 b: N4 n' v
30.Molds, yeasts and fungi are examples of a:
7 L; T0 ?& S3 J- ~霉菌,酵母菌和真菌是一个神马例子# L! Z) q! l8 V0 o" ]3 ~
A:Biological hazard 生物危害2 ]: M& g) R" m; p7 @4 \
1 N2 T; T* W( A9 y5 y7 S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. e* c7 Y, B' B1 U4 p, p+ u3 |; _/ m% B
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 B& V2 b* ~% D) G* L* ~1 kA:40° and 140°F (4–60°C)     4-60度
# B) P7 U$ I9 T0 x; O5 f5 b
7 ?" ^# X# c4 J4 r$ N32.All bacteria need the following for survival:! e+ E2 Y" R& ]
所有细菌生存需要以下哪些内容:+ e$ F( b$ R1 N+ i4 q9 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" ]4 d# j' _) B4 Z) B9 o) I

8 W$ y- }, j# ~" D1 v0 }, G33.Which of the following correctly represent critical control points in a HACCP system?
" p! |, T- Z4 r- t3 h' {1 V( g  R以下哪项正确表示了HACCP体系的关键控制点?% g9 X0 l+ L3 X
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 O4 A: k4 s% N  b食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 z( L( U  B; D" G, b6 v
8 v) f. h( ?2 V9 ?0 `2 M  s  R
34.Which of the following is not an example of a carbohydrate?
) g* y6 j" \3 T1 N5 g6 p: m下列哪一个不是碳水化合物的例子?( x# J% `8 a- g) X
A:Essential nutrients 必需的营养物质
6 ~$ g4 j& Z: L/ v: ]( H( c& i9 A. z# V1 B
35.The process by which a liquid fat is made solid is called:, q6 F9 |/ d; G+ Y
液体脂肪做成固体这个过程叫什么
' }& Z! X( Y* Y, o, J; g1 aA:Hydrogenation  氢化2 S& f  u% H. @$ t" ]% ]

& e* y0 g, X3 |8 T; g36.Which of the following is not an example of a fat substitute?
  N) I9 _; J. I! f( d  N下列哪项不是脂肪替代品的一个例子* f5 Z: K) Q7 S2 i; y
A:Acesulfame K  安赛蜜K表
+ `0 ?4 S  Y" ~. J: t0 w5 d+ T8 \
37.Health Canada requires that a product labelled "fat free" contain:; p0 P, c8 O) h$ x2 k5 d
加拿大卫生部要求的产品标有“不含脂肪“包括:; c5 a* _, k4 A0 `- k/ \$ `/ s0 v, ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" j4 T0 H6 }0 Q

  E, ?# ?6 _6 @7 q! V38.Which of the following is not a problem associated with converting recipes?
* F9 y5 q& o( Q1 k/ y: q" y下列哪项是不相关联的转换配方问题?
  `  K  J$ |( {# |A:Unit cost 单位成本
+ S; l4 X5 `- ?$ j9 M: y- A7 o
4 |( ^5 ?; h* B6 L0 X39.The condition or cost of an item as it is purchased from the supplier is called:
$ e8 p2 x/ q/ {; t从供应商采购的物品的品质或成本叫什么: n6 I2 \7 `4 I! z! ^' m; G
A:As-purchased cost 购买的费用. R! z' V" }  r* D! O
( _* n* g9 g% I
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- ?* W' K' p. A* t* C- N在新货到来之前用于日常所求的必要库存量叫什么
# o0 H) N5 @* o( _+ O* i+ fA:Parstock 基本日常最低库存5 R8 [% m( }' w& }. n
4 P" m+ n; l1 F" U2 I- P
41.Which of the following abbreviations is used to describe the proper rotation of stock?+ y, {0 e& z' W9 ?2 r- \/ ?' T3 K
下面那个缩写是用来表明正常库存流程?
( B4 a# U! H$ EA:FIFO=FIRST IN FIRST OUT 先进先出+ P# N# ~, O6 A4 ~/ ~

. k' h) v* m# S: q  ~+ G42.Which of the following knives is used to turn vegetables?: S3 ~$ h1 s1 ^, e
下面的那把刀是用来打开蔬菜吗?: ?7 T( N& d5 n4 Y0 U& y
A:Bird's beak knife   鸟嘴刀
! ?. I7 p4 M0 M2 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: b( V8 Y8 W; i- e( a# Z& d9 @5 ^

. t2 u. {, y; B; t5 z" U- D43.What is an instant-read thermometer best used for?
' v) s% `4 P. Q即时读温度计最好用于那方面?
6 Z1 X3 l6 d: q" X5 e9 `  J% |$ g* ]A:Checking the internal temperature of a roast 检查被考物品的内部温度9 H. e# T7 c. }

( A- g9 F! q+ ?* d- q& b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 d. g2 Y: J- t6 M+ {下列哪些金属材料受热均匀,通常用在铁板而且非常重( l  Y. j* J# [
A:Cast iron 铸铁
) R3 U% r0 Y+ E- @3 Q' v
; P) R3 s) `( n3 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 @- D* r# O0 r, M哪件装备下面有一个可移动的碗和一个S形叶片?
. S- x  @: o: N, n# [A:Food processor 食品加工机
4 B- B; }5 a0 G) W1 R. ~" {http://www.google.com.hk/search? ... iw=1263&bih=572/ q/ e; \6 I" O0 @9 h
9 Y2 P, f+ e+ o: u. R! T& j
46.Which of the following is not a rule for knife safety?7 N. `2 M$ B, r' ~" d* P
下列哪项不是用刀的安全规则?. B8 L8 K: |6 l" j; o( P! d" T* _
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! [! Y6 ^" E& E" _

. @3 d5 P9 @. h' F' C! u* U7 G9 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" q; p" G6 T6 C: g1 [8 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 Z9 ?7 l: i& u. h; Y6 `- S7 g
A:RondellES ( \6 i6 H, X' h" h- ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 c# ~2 q  M' c. B  c; f& x: [! c

8 a7 a3 y0 D' D: B0 f48.Which of the following is a diced cut used to garnish soups?
( N+ A1 C% o' E3 A/ d* {8 ]* j下列哪项是切成小方块用于汤的装饰?& I- d' `) l) E+ Q( M/ s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( a7 F# `5 n; y% a, x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" x( y2 m! q# U/ l. o5 H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!!——
- F1 u* G% F3 K) ]$ PA:Gaufrette
6 P* o) D$ A# G$ B8 A0 rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; ]& V! @$ P/ q* i. B2 Z
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( g0 O2 d( u9 X. ^6 ~9 K$ ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: `( R9 H) e* i& b/ V
/ z$ E- Q( v5 Y+ B- j# u1 g50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 G1 O: ^' E% Z  @' @! \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)
( r& R) `1 r. i  aA:Cilantro 胡荽叶 香菜
& z) ?% w/ w! g; Z6 C2 q5 x% U& ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 v; p1 m, b' D( l0 ]
9 W0 X/ R$ Y3 J- g" \7 W
60.Allspice is made from:
( Z7 S9 G- h& T( y' g 多香果,  多香果香料是什么6 }  u7 P. {7 }6 V" _8 v0 \; e* c( V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% K5 O3 e" _. _# k9 QA:A dried berry 干浆果3 D+ T, k4 q1 N6 ?" _: M0 m

0 Q3 f& c: B+ O! T6 J61.Which of the following are used to make a sachet d'épices?
/ Z* [2 ]$ c  ?) t2 [' V4 ~下列哪些是用来做香包德épices?0 c; s( J: A8 F: A6 B* ~
http://www.sachetcatering.com/
. K3 g3 s$ _$ T- OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 z  h8 }$ S" q) p& D/ l
8 ]- u+ F% c* A4 f62.Which of the following condiments are not soy based?! J2 b; v! l2 W7 C& A: V
下列哪项不是酱油调味品的?
! Q. M0 h& s3 x: Z4 I9 `8 X) NA:Wasabi 日本辣根
' j0 a. ]$ I9 N- H5 v
8 D' l" q9 q) `' r* v$ _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 Y6 D8 T- i! j! w
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:: ?/ L1 H, _4 K, H) M9 ?
A:Pasteurization  巴氏杀菌! t) S" z8 H! ]8 s1 S# e

' R; W/ V0 p" o; Z- h/ B& p64.Which of the following steps is not the correct procedure for whipping egg whites?7 Q. a, |( ^7 g( T
下列哪个步骤是不是正确的蛋清搅打程序?
& R  `! @( d9 P3 d: [& I1 d' mA:Allow to rest before use. 允许休息后方可使用。+ n' n8 ~3 B4 K7 e  K
, k) C  G* ?9 l6 ~; P5 y
65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 h) N8 R- R: E' x3 Q" EA:56g and 63g 56克和63克
4 p4 t& L7 D$ ~4 F1 Y; R& V$ B% k9 {1 M& f
66.Evaporated milk is a concentrated milk that is produced by removing/ [0 F" H) _0 j4 f, O# M) X
炼乳是一种浓缩牛奶 是去除什么做的
: n- F# }2 e) z7 ^5 Q% zA:60% of the water 60%的水+ \# H4 J9 c9 J  i1 y5 W
; @4 i& M0 ~0 D3 ?3 X+ G
67.A method of cooking that transfers heat through a liquid or gas is:
: c9 c* e) `- Z7 P1 Z! T一种烹饪方法,通过转移液体或气体是:+ p* u; L& c1 d8 f0 I
A:Convection 对流! c+ f" s) o6 `$ Y

. ]+ `( P1 y- c" y+ F68.The cooking of starches is known as  烹调的淀粉被称为2 J+ t- f1 T$ F+ Y
A:Gelatinization 糊化
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, o% X8 ]: A* w+ w7 C# \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* I) |! A* s  C% h
A:Braising 烤- k# \$ v' ^" V  w
4 t( Y) f& \- g* c
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:* D8 k) ^8 [8 V, b- D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理" X- C# i! h! T& U1 H! C
6 N( p/ K+ [# h# f3 z
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
8 L# O8 V. n4 W' Z5 YA:Fumet 原汁
  `9 G5 W6 u1 A' m0 R! n
0 ^/ J. O' Z4 H1 }5 ?& T* i72.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/ R! a, I' {: C! k0 k5 {3 e
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?
" i/ ?# R/ I0 R2 e0 Y+ v; K下列哪一项不是用于制造高汤(低汤)的原则?
, ~& Z9 ]8 G( R; LA:Start the stock in hot water.开始在热水中操作
  w" l! @1 A3 k2 F4 B: L8 j/ R  {' a+ i; Y+ E
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
' T' }5 P! g2 A0 F, l3 J7 \A:Remouillage 法语熬汤
- K/ q7 l% N" I+ l9 chttp://www.haibao.cn/blog/post/176242.htm
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