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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。1 e" C/ Z# }/ Q2 p% j3 \

- ^1 L/ p3 P( L% G7 C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。; w2 Z, k- b/ J- w( ?9 @; Z1 D
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  f; w8 k% O7 O% I; r7 e
1.Which of the following methods should be used to determine doneness in a New York steak?
8 E& f# f/ D' }7 t& P2 w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)
6 U6 _8 {3 Y$ D! E) u7 X: AA: pressure touch. 压力触摸
7 h9 {. W7 |( x$ f2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: Q/ e! V: d' i: D; v, W& u: V
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1 z: l, |  Z) U2 _7 t
A: acid  食用酸
6 R3 r  i  B+ s# O3.Vegetables are major sources of which of the following nutrients?
/ Y9 ]' r6 C( j9 {蔬菜中包含的主要营养有哪些
2 T7 b% N* N8 w4 A+ ~A:vitamins and minerals. 维生素和矿物质。8 a( ~2 w; f0 j9 {9 @" m3 A* e5 J9 `
4.Cauliflower is commonly served with
, y- U3 g- @5 x  P+ i- \# {: H花椰菜(菜花)最常见和那种酱汁搭配$ M* G. h6 `& H* a0 ]6 [- P, E
A:Mornay sauce. 奶油蛋黄沙司
, H" d. R1 \: c& f9 c+ k5.Which combinations of products are found in pie dough?
) L/ F4 F7 A) J, j7 V( 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??)
, `8 W- ]: b+ T: M0 L% ~A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  K- m0 k; I& j+ J6The French term for mussels is 法国语青口(海红)叫什么
6 k6 G7 G( a& rA:moules.法语青口,海红
. F# n! y$ N# `. I- \& |7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
) D) _4 r1 n. ~" C- t( i1 X3 oA:faintly fishy. 稍微有点似鱼味
; }& I. n9 i; u& C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 b$ ?, L& q4 G' @A:2 days. 2天
; n% j. F7 e  ?* n' W. Y2 g9.What are the principle ingredients in ratatouille?
% H+ r" Z9 J7 L, F) T' P炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 H& r' z8 y; W  V" B
A:Zucchini, eggplant, green peppers, onions and tomatoes
7 J4 A( ]9 L: u; d. V% s! m# [- Y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
1 J3 C8 V5 V, `0 X10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?7 d7 C6 s' ^$ k* W- b) c- ?1 Q
A:cook food in quantities that will be used up within 20 to 30 minutes.
, Y; r' a3 j5 q& U7 h大批量烹煮食物要在20到30分钟内
, k/ r$ D' W) d- E: \3 n11.What person has the authority to issue a Health Permit?# H' t8 q  X' {4 y0 I  g% z8 m
谁有资格颁发健康证(卫生证)。+ j$ z/ ]) b# K8 T
A:Medical Health Officer.* ^5 j, ]/ R( B# e+ \  P+ U
医疗卫生官员。+ t; P# L' M5 X; C% d& {( r
12.For what period of time is the health permit valid?! U. w) x% D$ U! q( o2 C; j; O) m
健康证的有效时间是多久?/ `% `0 j; X' C3 e* H: R
A:12 months.12个月+ b7 Q8 `! _8 @( I7 a6 k, u
13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 `' `7 w9 H' @3 N
在食物和饮料准备区,通风系统换气的标准时什么
0 N6 e5 S! X6 s+ `8 v* T+ \1 cA:08 times each hour. 每小时8次/ J9 x5 }( d7 w
14。The minimum temperature for manual dishwashing in the wash sink is* f/ U% k* L1 n+ c5 q
手工洗碗,洗碗池的水温最低多少度?
3 `& d$ ?! l9 t* R% N; \/ b+ aA:110 degrees F (43 degrees C). 43度
4 `2 T! [0 b1 D$ a# O" W# p6 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& {* U0 W" H( Y& ?/ t* C
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" }. E0 O+ R' W7 h% OA:180 degrees F (82 degrees C).  82度- {" A& `# Q" E8 q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
8 ?3 N# Q0 X5 h9 ^用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( v! G0 M) c! ]( ~2 }
A:en papillote.  法语自己理解
4 f& q/ e% i# p2 z17。Wing or Club is considered a
- ~9 z& o6 H9 _8 m- E翼和CLUB 被看做是一种...) I3 W) ]$ S0 k* E, J* O* ?( Z
A:Bone- In Cut     带骨切
: m; w- A! [4 `- U3 J1 q! K% o! O18。New York is considered a   纽约牛扒被看做是一种: n+ R1 o: B# {  z
A:Boneless Cut     无骨切+ I9 E: n; a+ Z& x+ K
19.In general, a court bouillon for freshwater fish will contain6 r7 s) v* U( D# k# g  T# G: P
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
) ^% \9 v& ^/ YA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: ^) l1 Z; b- t5 F和做海水鱼同样数量的调味料和香料
! y& {3 n1 ?; K20.Anise is very similar in flavor and appearance to! g* \; E9 b! w' i
八角和下面的那种原料有相同的味道
, c+ z% v' N5 _A:fennel  茴香* I+ Z6 s9 T& v  x. z" z
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: L* A8 V4 U0 c8 V. v# q1 O9 c下面那种原料更像大葱且有平面的叶子
  l4 B, W3 T5 x6 T" Z' G% GA LEEKS  似蒜葱 (这边人叫京葱), I8 s; ^# Z+ d- n  W
22.Which of the following cutting shapes refers to a small dice9 F8 n) [* j& |4 S; u
下面那种刀切形状指的是很小的粒(末)# j7 Z5 H% R5 \: F
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 y) J! j9 a; L+ T$ b0 R23.Oil is added to the water for boiling pasta in order to9 b6 K) X1 n. v& @
向煮沸的pasta (意大利空心粉 )中加油是为了
- r& c# z7 y; b# YA:prevent the pasta from sticking and to minimize foaming action.
! q# c4 H- V- O( l- ?9 R8 x8 ?4 s防止面条黏合并降低发泡。
& i+ {) j5 c" a, g: A& ^24.Which pasta dish features pine nuts and basil?
0 k1 Z7 C% h) v0 y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ b* X( M" E& vA:Pesto.一种绿色的意大利面酱 0 u# F' i- t# P- p6 C) u; o
http://www.tianya.cn/techforum/content/96/563836.shtml3 D, }0 D7 J) O: Q* y5 l# {' M) j

* d4 |) ~9 M/ i8 h4 _" `) y  O25.Which of the following is a spring vegetable similar to spinach?) s" Z6 q% z" e% ?
下列哪项是一个春天的蔬菜类似于菠菜?
' V9 @  l; N8 `$ t* MA:Sorrel. 酢浆草。" K' r. ?# y  y2 W9 Z2 @/ t: m3 H7 K& }
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:% X: a% _) @; D. k. L- E
哪位厨师最早带来高水准浮夸的美食, l8 W1 p- f" |; u9 ]% q4 u: H
AAntonin Carême 人名 安东尼·卡罗美$ W4 B3 o5 y. f8 J
& P$ u- G- e9 f, ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& c2 Z5 M- B- I0 v" Z1 H% I下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 [% f+ J1 Y: L+ ~, A. i7 {* A- hA:Cast-iron stoves         壁炉. c  ~0 [5 e( V% x* P
http://www.usstove.com/products.php?id=6
) M: z2 Q# |( C: P: p- o# F' z  L/ v. k6 Z  A
28.The French term used to describe the roundsman, or swing cook, is:4 v* z" y& Q+ E/ q2 J$ H+ c" E# ^
法国术语,用来描述roundsman,或摇摆厨师是:) r- m; W" t& _& _
A:Tournant   图尔南1 e1 [" \4 f. M
( j% l% J7 P4 P5 Z" U' N! Y
29.Another term for the wine steward is:' e1 }% j/ d: H! ~4 L3 }' E
葡萄酒侍酒师的另一个术语是:5 {/ w/ J! F; N3 F( v
A: Sommelier 侍酒师1 |/ x( t8 O$ i

" Y9 b/ F2 p5 |0 ]! J, G4 t* J2 A30.Molds, yeasts and fungi are examples of a:! M+ Z  B& l3 r0 Q
霉菌,酵母菌和真菌是一个神马例子, D  }4 [1 N( j& W% d" E" E
A:Biological hazard 生物危害% J/ u& Y" z) `

# o7 I' q6 f3 |  e# t+ \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ u! X3 {& _$ L  m: i0 {
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 k; h" u( f7 e3 y& {; xA:40° and 140°F (4–60°C)     4-60度
% a$ K1 C9 R7 {' n7 B. ~7 L+ ^. t+ |
32.All bacteria need the following for survival:
8 b- q$ Y9 P: o* {6 D; {所有细菌生存需要以下哪些内容:/ B: X! p$ z' s- E3 Z% r% x- j+ l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' _4 o/ E" K4 h' v, i* C

6 [: `! K* ^3 G' K1 P3 f33.Which of the following correctly represent critical control points in a HACCP system?5 s% W) t( k! P$ S6 L- l: C
以下哪项正确表示了HACCP体系的关键控制点?; A  o# n, \  X; E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ f# b  o. b4 w. N. h6 M1 Q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
4 z1 b' e7 d' l& _" v+ R9 R* F! k* w. g0 P9 B2 |1 k( u6 `
34.Which of the following is not an example of a carbohydrate?4 A2 E6 n( K, I* u- g8 E" z
下列哪一个不是碳水化合物的例子?! B6 {0 @$ `1 t/ j: s
A:Essential nutrients 必需的营养物质
7 r4 Q# K3 \- ^+ u
: o" Z0 W# c7 ?) C: t! E; Y2 o& @35.The process by which a liquid fat is made solid is called:
3 D3 L! X; M. K" a6 X1 P液体脂肪做成固体这个过程叫什么& l/ L+ Z( s7 F
A:Hydrogenation  氢化
2 ]: v9 I( |( A+ J
" `  M! u7 S) \5 V% ?& J2 V36.Which of the following is not an example of a fat substitute?1 `7 s/ Q. K9 b, Q' R: M$ k( z
下列哪项不是脂肪替代品的一个例子
; `. s4 ~+ V0 ~6 OA:Acesulfame K  安赛蜜K表8 t4 n9 P/ h. D) e& d
; W: @. `3 w) y; \: s
37.Health Canada requires that a product labelled "fat free" contain:- p, z; @( z; W0 i, G# s% H. K* C
加拿大卫生部要求的产品标有“不含脂肪“包括:
( H& f' \6 d9 r1 J! GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 b! ]0 J2 m# k1 n8 a& _  H: E$ u0 n5 l9 i0 L8 q# c+ o
38.Which of the following is not a problem associated with converting recipes?
( G9 H9 ?$ t8 Y  y下列哪项是不相关联的转换配方问题?5 h; K8 g# o3 k4 g0 w8 j
A:Unit cost 单位成本( j8 ^. a  g, M$ X: l- }2 E
0 R  `- G. y+ W; J$ o
39.The condition or cost of an item as it is purchased from the supplier is called:
( P. D' D' \$ _. }! u& Z从供应商采购的物品的品质或成本叫什么' Z- i- a: g: A. z) h  i% z
A:As-purchased cost 购买的费用
2 q9 s+ A. k+ A& m3 E8 ]& O! B( j) r9 S& X
40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 {3 I! n( f" }2 h" B在新货到来之前用于日常所求的必要库存量叫什么( W/ R. o& a- ^* u& t' O. J
A:Parstock 基本日常最低库存3 A3 O0 X" [! g3 v! n" W6 ^
* p/ R7 f' @; ^* O# |1 ?/ W1 C
41.Which of the following abbreviations is used to describe the proper rotation of stock?
! Y- Y7 q0 Y! z) R, S1 R3 r: S下面那个缩写是用来表明正常库存流程?
) ^0 h* N( K6 m/ L+ N: S. eA:FIFO=FIRST IN FIRST OUT 先进先出
! S" M9 t; v! a. Q$ N' ~( g' T  _: z
42.Which of the following knives is used to turn vegetables?
5 ?' ^9 Z1 z4 ?5 n# W下面的那把刀是用来打开蔬菜吗?: m3 r+ J7 K& R2 Y6 `
A:Bird's beak knife   鸟嘴刀/ e$ e- \2 G8 l3 }/ F$ V+ I
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* ^8 @7 j9 l$ x' S. i" C

1 R/ ]5 s. P. r7 B$ y& `43.What is an instant-read thermometer best used for?, ], h" r$ U6 \/ |0 z
即时读温度计最好用于那方面?
, U1 m* y# d7 l7 m5 \; _A:Checking the internal temperature of a roast 检查被考物品的内部温度
. c# N) j2 x3 o: L# m4 S7 a. i" K" o! ^  H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# B. D  k% I" r! v+ _# J
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 R2 R9 o. ?& h6 A3 H6 n
A:Cast iron 铸铁8 D8 g/ m  w2 p4 _
, t( |6 E! F1 `! q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ F6 k$ K4 _, u, _
哪件装备下面有一个可移动的碗和一个S形叶片?
/ q! i8 a' C$ M$ H9 Z3 T( aA:Food processor 食品加工机0 t* ]) u% o( o' I' e: {
http://www.google.com.hk/search? ... iw=1263&bih=572; B, P# W! w2 c: H6 l1 A

9 x6 m3 z+ X# E1 c46.Which of the following is not a rule for knife safety?* e9 O! n+ K/ ]
下列哪项不是用刀的安全规则?5 m5 Y5 W; k! q9 ^5 b4 f! t$ s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 N0 S% g8 v5 L
. ?+ k0 n3 @) a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) V9 R* K$ L+ x" F) b5 }2 @
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ Y0 N- r2 m) N. H. m( H7 L. @A:RondellES , O; n7 V* N2 G7 ]* U9 _# u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: c3 V# r  {( b

1 V1 j5 h0 }! O) j4 Y/ T48.Which of the following is a diced cut used to garnish soups?9 _4 x& W6 J7 L& w
下列哪项是切成小方块用于汤的装饰?: [. S/ V" _, \6 x; p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* Q( ?' J8 |9 }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?, R% G) I3 L+ c# s: t6 P
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!!——. a) A/ O4 O/ A, [& A( I( y. w% Q
A:Gaufrette # r9 @7 G% s  P; h' E2 W: A
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% P$ [. A" C: D( vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
- B& t; D  C; DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 @/ D  ^6 }5 y# Q. O
  ^1 r% p9 V% X* o# T8 p7 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 ?( C9 [7 ~# L# N/ U) [8 s
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)* j$ ~  E7 O. F) C# F4 V, k
A:Cilantro 胡荽叶 香菜+ g7 D) U4 z0 x4 T+ A
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 P/ m# ~& L# q! I- H2 |
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60.Allspice is made from:! r: r* B; C$ \! h7 s8 G* p% W0 k- x
多香果,  多香果香料是什么
% D5 }! {1 {! |http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% e2 A1 K, _( q) ~A:A dried berry 干浆果
1 n1 t- }) t/ j0 C# N9 r. Q
. x$ Y" }* l& z9 w6 r) w61.Which of the following are used to make a sachet d'épices?
8 m: j3 D5 W" _( @  F下列哪些是用来做香包德épices?- z9 q0 V7 o$ f7 v3 F8 V- s
http://www.sachetcatering.com/3 F: b5 \* a& _" ~. t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 g! _3 \) P) d- y) a0 B4 e6 c& s  O. O
62.Which of the following condiments are not soy based?
: W) M: D5 s/ w: m. G7 [下列哪项不是酱油调味品的?
$ a. }$ Y, g$ w' I4 wA:Wasabi 日本辣根
8 L% o/ J9 {! `& F$ X# L* t) l" P. ?7 U# K' L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: T! q) B5 K* S1 M5 Q% 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:7 |6 ?9 p' c# n# n( `$ V
A:Pasteurization  巴氏杀菌4 V9 A- D0 _+ s
& m" Z8 v' v" M& u
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ B3 C- g& c0 p" X. N下列哪个步骤是不是正确的蛋清搅打程序?
0 m. T* C( W. x2 N& j7 Y: AA:Allow to rest before use. 允许休息后方可使用。
1 `! q+ n9 ^5 r5 A9 Z- M. r9 x8 x! a
65.The weight of a large egg is between:一个大鸡蛋重量介于:
( ^0 t5 [" \" m) r8 v- R* ^5 cA:56g and 63g 56克和63克
" d8 ?9 t' J% j6 G8 G! C9 D4 W1 w5 j$ |
. j! \& Q3 X" K" i. C66.Evaporated milk is a concentrated milk that is produced by removing
2 }! S8 Z9 x! h+ @炼乳是一种浓缩牛奶 是去除什么做的% \* ^( p" d1 _0 t; b
A:60% of the water 60%的水# g+ w8 e5 `8 H: D6 V' L  x

+ T4 w  k: E$ H2 d! E9 O67.A method of cooking that transfers heat through a liquid or gas is:
' W$ r& A/ `: ~0 R) V. b# [一种烹饪方法,通过转移液体或气体是:
/ e1 n( S' d+ j2 U0 A: @5 xA:Convection 对流5 g) R8 F7 I# g2 z8 O- w

5 M2 }0 y0 {& O" R' n, g68.The cooking of starches is known as  烹调的淀粉被称为9 n# q3 i0 g+ }3 e0 O9 i! X( H. |- Q! V
A:Gelatinization 糊化" R# O' C  Y( A; H

" B% _& Z- p$ r69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 W5 L' j1 Q# h* YA:Braising 烤
8 g2 |$ B. E4 w; i/ o- ]8 [2 x5 a
' \9 Q0 {3 o& p0 a70.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 F6 l( g. Y* o  d3 `
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( E, g. R+ [/ {' \& h* y; b" ^% x% {1 B$ @& h' q# T
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, P; e8 k+ J: n  Y9 z) t# uA:Fumet 原汁
6 b+ a+ s  p5 Z2 B. u6 U0 X! w- G) g* l( [" s* U- }
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. O$ P! H# _) Y# F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 q! o! @" y$ m! _8 [
7 ^% Y* N& y$ o2 T: y73.Which of the following is a principle not used in stock making?
! ^, q" `- H" q: @: X8 o9 j下列哪一项不是用于制造高汤(低汤)的原则?
: }' t2 y+ H& k7 kA:Start the stock in hot water.开始在热水中操作( q  T0 f/ T* P: {" T% X, q
, y# ?' Q+ r! x+ x
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( x1 F8 T1 o+ \, r- f+ A2 m: C
A:Remouillage 法语熬汤, r0 Q; @! u3 r; Q' e
http://www.haibao.cn/blog/post/176242.htm
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