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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。
- d8 ^* _) e+ m  |+ ^
! N4 ~/ {* `, V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。/ I0 c! W6 [! T' I3 S  ]
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
4 `) c/ W* z" p9 {* D( k9 \: _1.Which of the following methods should be used to determine doneness in a New York steak?
7 A! m0 h/ {, {0 }6 l5 s/ 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)3 T" m' l7 k7 i3 l" o1 k4 B
A: pressure touch. 压力触摸" A. L$ `9 y2 H1 x- {/ R! }
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid  e) I8 }, M1 K. v6 j) |- A9 U
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
/ p! r# p7 o( pA: acid  食用酸
5 i! o5 J/ q- m. X3.Vegetables are major sources of which of the following nutrients?- g7 f+ q1 f9 {
蔬菜中包含的主要营养有哪些
' [! q8 q; V' ^# \6 cA:vitamins and minerals. 维生素和矿物质。
; m, _  u# l& T% a! j  D4.Cauliflower is commonly served with
& a- b, ^8 S# T8 X, D1 A1 T# C花椰菜(菜花)最常见和那种酱汁搭配
9 m  y1 a3 |! q2 {A:Mornay sauce. 奶油蛋黄沙司
* d# R9 b% M+ P7 O+ q. i- R5.Which combinations of products are found in pie dough?! a; T! G( L7 P1 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??)
) ~% P, `' E1 r% Y0 bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 t, c' v. I) Y3 B7 g3 Q* D4 V6The French term for mussels is 法国语青口(海红)叫什么
  ?3 K! v, |- J, u/ I0 c- p% o* ZA:moules.法语青口,海红
* O" |. ^& Y7 }, x% F1 x  `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* z7 \& {: _% d( ]; U
A:faintly fishy. 稍微有点似鱼味
/ M) ^" k0 _1 V& W' o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  p% E; h* U# }8 y) B4 C2 y
A:2 days. 2天
: n6 B  m" v6 C& j! o4 K$ L9.What are the principle ingredients in ratatouille? ( K* U2 S4 i( T* Q# w" @% \' A' |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' \, h/ E% V- Z" t$ _
A:Zucchini, eggplant, green peppers, onions and tomatoes
! x  c" A8 G5 m  ?) R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 {7 S8 B7 A4 f2 ]* C10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& m1 h6 ^: v; }9 e2 `9 B& z2 Q
A:cook food in quantities that will be used up within 20 to 30 minutes.) f: [( S9 h) H4 M$ z& r: g" A  w
大批量烹煮食物要在20到30分钟内
& i) m: C+ p* W4 U11.What person has the authority to issue a Health Permit?
& @) T% P7 ?- `谁有资格颁发健康证(卫生证)。
' D* L2 L  U3 Y# \. k- tA:Medical Health Officer.9 x1 t* Q! {  C+ d- E
医疗卫生官员。, I: I  R4 H7 i/ s7 N
12.For what period of time is the health permit valid?' m7 B: q# j2 G- z
健康证的有效时间是多久?
; p% J, T) I3 R/ l9 [- h; W6 yA:12 months.12个月) X6 i* T, [2 j! e2 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air& z/ H5 T) g+ {! c  Z. `$ b# K: _$ K
在食物和饮料准备区,通风系统换气的标准时什么
7 p. e( H: O) y4 W6 k/ r- S! FA:08 times each hour. 每小时8次/ j4 x+ `, u' e5 ?, A+ U) e) Z
14。The minimum temperature for manual dishwashing in the wash sink is/ g% c* U4 `# [+ \
手工洗碗,洗碗池的水温最低多少度?
' B/ r' b: M, e6 L6 j/ dA:110 degrees F (43 degrees C). 43度
; Q- s2 N& @' a  T- F* N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 t" P9 F; `6 Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: \/ A# ?1 D# I2 L
A:180 degrees F (82 degrees C).  82度
- A, Z2 K& r1 F" ?/ X5 c) W16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ Q" U# u& v2 ^; C. j& V用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( h) n* n$ A* z- N2 I' Y" wA:en papillote.  法语自己理解/ G: o% k/ L8 C0 y
17。Wing or Club is considered a
. l+ Y+ N, q$ b/ Z6 }6 j翼和CLUB 被看做是一种...2 P/ I! C! S. n# D) U6 k$ w
A:Bone- In Cut     带骨切
/ R9 \8 F6 p: C! x18。New York is considered a   纽约牛扒被看做是一种
" M0 v& y: w4 j. V( w4 g+ m1 X9 jA:Boneless Cut     无骨切
/ I8 X1 U# k( K19.In general, a court bouillon for freshwater fish will contain
& T& ^  g! o7 E/ v9 S" s( m) z. }  i/ 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# L8 k+ C2 }0 m9 c* y/ u
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
2 R% S3 h5 d/ V7 ^和做海水鱼同样数量的调味料和香料# V% ?( \; @7 G, R  `4 a$ L4 L
20.Anise is very similar in flavor and appearance to' F0 s5 `5 ~0 v: Q; H; n- T
八角和下面的那种原料有相同的味道
6 _" [9 i$ C* \) h5 MA:fennel  茴香
  e, i! r4 m# j0 ?# n8 C! F21.Which of the following vegetables resemble green onions but are larger and have flatter leaves9 h* p0 F1 o* A6 R
下面那种原料更像大葱且有平面的叶子, ~" h. b  ]+ S. f  R0 @; @
A LEEKS  似蒜葱 (这边人叫京葱)
7 S1 S( I( Q- O. \  N; ]22.Which of the following cutting shapes refers to a small dice
0 ]2 A* y  @+ ?6 g& `! m下面那种刀切形状指的是很小的粒(末)) }# }+ s. N" f. \& F/ m4 ]) _( {+ ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。( O" I! k6 k. l
23.Oil is added to the water for boiling pasta in order to6 Y: U% p  z3 u* w. ]& D6 k7 x
向煮沸的pasta (意大利空心粉 )中加油是为了' S5 L6 R6 A, C
A:prevent the pasta from sticking and to minimize foaming action., w. ]  ^3 v/ j7 y7 b0 z: r; q
防止面条黏合并降低发泡。6 B+ k& S& d3 W6 }8 g; U# q- v5 O
24.Which pasta dish features pine nuts and basil?
6 G' T" ]: _4 Z; h% n+ K下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 b" P+ }7 U- G$ Z5 i* z5 w1 i7 x
A:Pesto.一种绿色的意大利面酱
& ^- a( d% m" ?0 ihttp://www.tianya.cn/techforum/content/96/563836.shtml
! P/ ^' j  X: z# f$ M) i% x7 i$ v# j1 j9 f/ n% B* g6 }
25.Which of the following is a spring vegetable similar to spinach?3 {( @% L. M: [% M# P' z5 C8 Q
下列哪项是一个春天的蔬菜类似于菠菜?  J3 i- H6 E" }: [3 m
A:Sorrel. 酢浆草。% {3 s- J8 G: d. N. V
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:
( s  q2 N# d( ^哪位厨师最早带来高水准浮夸的美食
5 V. z+ ~5 e$ J  @AAntonin Carême 人名 安东尼·卡罗美
0 K3 k. S9 u6 w4 B7 X! }$ k
4 f& o+ ]. i( g2 ]/ w. U27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* \; y; ^" ~" A8 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 。3 d. F6 `, J; g% p; w
A:Cast-iron stoves         壁炉
! R: }2 D7 c, k* M( thttp://www.usstove.com/products.php?id=69 d9 s# L3 c$ w* Q

- r9 A$ z% |8 S) S28.The French term used to describe the roundsman, or swing cook, is:3 f; l' A  H! {& ^7 c
法国术语,用来描述roundsman,或摇摆厨师是:
6 P* b( v2 Q9 l6 z: U$ D! qA:Tournant   图尔南
, P7 N+ R2 f3 \( R/ e
7 t0 o6 u8 y2 A8 E3 k, A4 p29.Another term for the wine steward is:
( Z9 \0 I2 s; w  J5 u- z葡萄酒侍酒师的另一个术语是:
! z% K% W9 K8 e5 K& a8 @A: Sommelier 侍酒师' {! b( U1 O0 g  U$ \
( \( Z) |) ^6 M( z! x/ ]3 a
30.Molds, yeasts and fungi are examples of a:) e) s. r/ V* _/ t/ \: O
霉菌,酵母菌和真菌是一个神马例子! a+ f# m$ P0 [, Z
A:Biological hazard 生物危害
* b& z# j0 b9 B# N1 R4 ^& p/ Y( r1 Y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" R7 Z# k( L# e! ~1 Q9 W根据加拿大食品检验局,食品的危险温度区在多少之间:8 @$ d6 q8 n; C8 b8 c* n, c# I
A:40° and 140°F (4–60°C)     4-60度
" D2 ^  ]0 \7 n% ~
" i" a. U/ B+ a. C32.All bacteria need the following for survival:) q7 H% ^* ]" Q6 }, L" w
所有细菌生存需要以下哪些内容:. H4 H7 ~, B* Y* h" Q$ Q: k+ v+ K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 [* F3 x/ V% n$ R& i9 T

2 G# K# k# n, `' }2 A33.Which of the following correctly represent critical control points in a HACCP system?
) k  \6 x3 e% v# @+ N% @以下哪项正确表示了HACCP体系的关键控制点?
4 ], K3 J2 D9 V& N/ ?6 C6 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . X3 J- Y) h" ^, _% m% p- ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
) n0 C. b$ q+ R1 Y* Z8 G' a( R) ?% O# F. w3 ^
34.Which of the following is not an example of a carbohydrate?( Q) t/ H9 ]4 p6 S) ?
下列哪一个不是碳水化合物的例子?" U' e- l) G9 w% i& o" [- ^% G
A:Essential nutrients 必需的营养物质
& L9 x& E: \5 h* z  M4 C) `- R6 M8 Z# Y
35.The process by which a liquid fat is made solid is called:
8 f$ X( ]( _/ S% h$ j液体脂肪做成固体这个过程叫什么
) F5 f: {' Z1 DA:Hydrogenation  氢化
: t, Y+ U) N5 O* U/ r& w% O5 f& x6 ]
36.Which of the following is not an example of a fat substitute?
; C5 |+ u4 R5 w4 L0 h2 _1 ^( j下列哪项不是脂肪替代品的一个例子, h6 w. v: n) F: T" X5 {% d% Z
A:Acesulfame K  安赛蜜K表
# h. l6 e- ^( M- I( ^3 o6 |
7 i* ~5 g4 h  |37.Health Canada requires that a product labelled "fat free" contain:0 c: y  N0 f& P& Z& `. I6 I
加拿大卫生部要求的产品标有“不含脂肪“包括:2 n4 L8 U& Z7 w* D3 O' s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  k1 c! Q( x$ s/ _1 g" R/ l* {
5 D. P8 A0 H  A# R! _1 m3 S
38.Which of the following is not a problem associated with converting recipes?
$ w  g2 G+ B. X# D# Q下列哪项是不相关联的转换配方问题?( i3 ?2 P, ?+ ~9 C! P9 `  @6 {
A:Unit cost 单位成本
+ ]& v- f6 `9 `* I- y. b, z, R
6 g# e0 w2 v8 `39.The condition or cost of an item as it is purchased from the supplier is called:
. d% z! x% F5 A, U! [从供应商采购的物品的品质或成本叫什么
0 q5 e# D& B  }  xA:As-purchased cost 购买的费用$ X; {" X4 i% }5 S; F+ b4 r& |

9 f5 {  E( u+ T40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ m0 Z, C. c, g- a! J在新货到来之前用于日常所求的必要库存量叫什么
3 L0 o8 ^+ u! o$ gA:Parstock 基本日常最低库存7 x$ S% Q3 D; ]! b% [3 [
5 k0 a% a* E7 r
41.Which of the following abbreviations is used to describe the proper rotation of stock?9 P; a  T" l( }: I) e3 S  i$ z. O
下面那个缩写是用来表明正常库存流程?
) C6 c, k  y- q5 B  xA:FIFO=FIRST IN FIRST OUT 先进先出
' a' M$ _& T9 K4 m6 ^: T4 b( W, r' ~8 k
42.Which of the following knives is used to turn vegetables?
( y7 m+ `4 m, {/ b下面的那把刀是用来打开蔬菜吗?
0 x. u% q8 e/ A. J0 v& o/ _& QA:Bird's beak knife   鸟嘴刀2 U) A/ ]+ ]- [  \; d1 ^  Z+ q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 _# Z2 @  f. N* c  T( T
% k0 ]( c; P+ v- _/ P' J& B43.What is an instant-read thermometer best used for?1 B$ {4 k! H9 C9 w
即时读温度计最好用于那方面?( f$ n' ^- N8 Z1 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  z) S. q* g9 J9 k9 e
* b% a* E- Q2 X9 F# a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! \& a0 X" }+ r
下列哪些金属材料受热均匀,通常用在铁板而且非常重' j2 N, i+ X, b# J, p3 I9 g5 I
A:Cast iron 铸铁6 L  [+ R1 {8 e
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. g( n  D2 A$ r* a哪件装备下面有一个可移动的碗和一个S形叶片?' `" m9 Y" N) h# L0 u9 ~
A:Food processor 食品加工机
4 k1 b9 A! x0 F1 p0 G/ v4 {http://www.google.com.hk/search? ... iw=1263&bih=572
, Q6 l; L8 V  |; w) G$ O
- h0 }+ n  d: e+ L46.Which of the following is not a rule for knife safety?
+ c9 c# K% i( n8 [" R下列哪项不是用刀的安全规则?
  R) _! V3 A' u* \- z& x# g) WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 o; a+ I& I. j$ \
" J. C1 D0 ?, x7 ?7 w& Q7 [
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& B; T9 H4 _3 C# W  ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 L- e; X+ L0 A
A:RondellES
$ M( S/ y, K0 J- Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ s- {' X! n4 B9 D9 S
/ Y; F( o; G8 N+ K% B, {, Y, }48.Which of the following is a diced cut used to garnish soups?
( [- ~  M* f4 }5 \下列哪项是切成小方块用于汤的装饰?/ k" \& W* u/ w/ S& o4 P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( S5 k* w; |* q8 w1 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 R' R1 z8 I$ E' a# q2 f- @/ B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!!——1 N  }- R7 ^) Y' l6 E
A:Gaufrette
3 `8 S/ T6 K. \4 E3 P+ z. Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 r" ^( N" Q. b; D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  B+ N" D) u. F* j. O$ s
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 t6 ^) Q/ S9 D, S  J2 J$ L3 e8 i3 O% N) c( n
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" J6 I  m9 ~( b5 R' 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)4 i, S! a8 T0 M: |$ D; g. R6 i
A:Cilantro 胡荽叶 香菜
8 `8 B) n$ h" k0 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 u' S" W! [9 Y  L9 ]  `

7 u* _- Z, H. A60.Allspice is made from:
/ a! n5 K% ~1 ? 多香果,  多香果香料是什么. x; y9 o0 p7 i6 J+ a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 _0 S1 z9 m1 v; h3 L
A:A dried berry 干浆果4 r5 M" j& q0 ^& x: `# @& ^

" }% M! C) p- {6 }61.Which of the following are used to make a sachet d'épices?( B: R6 M+ ^' Q8 l4 W1 Y$ \
下列哪些是用来做香包德épices?
2 H; a8 k5 v/ K0 B' t3 n+ uhttp://www.sachetcatering.com/2 [3 Z! A: w( r7 K3 U' r4 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ W$ X9 B$ s( R( ^, W" R

/ g& \) v  q* s4 o* E1 e/ m* l/ U62.Which of the following condiments are not soy based?
1 o* t# T8 ^$ M& M) Y下列哪项不是酱油调味品的?" x: k7 L; {+ o2 J6 e+ s. o3 }
A:Wasabi 日本辣根2 g! y0 H, o, R5 Y- m- U

* {% C+ w8 c& {/ Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ X- w- u0 X: @  V& i+ K1 Q
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:$ B# L# V, @7 k/ y' M
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?% V0 \! Q$ N: f! ?/ A/ n
下列哪个步骤是不是正确的蛋清搅打程序?
7 w/ V) W9 {- k9 yA:Allow to rest before use. 允许休息后方可使用。
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/ y' @1 W/ H3 {% X+ f65.The weight of a large egg is between:一个大鸡蛋重量介于:% a7 \, k9 ~  }& c1 D* ]0 |
A:56g and 63g 56克和63克, {( @* }* n, A4 [) g+ ^

% @+ V# f# [6 b# o2 r66.Evaporated milk is a concentrated milk that is produced by removing
# G& j# B8 o7 T8 ]炼乳是一种浓缩牛奶 是去除什么做的0 R2 [6 y4 b. a
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:
# o) E( O6 @# @& k3 w# D* M( Z一种烹饪方法,通过转移液体或气体是:
4 E8 ^: e1 H' [9 _) w3 W' QA:Convection 对流8 a! B/ t8 c4 |  p/ b* p

5 d; V- g# u( g0 V68.The cooking of starches is known as  烹调的淀粉被称为. ?& L" [6 X+ I+ F& |
A:Gelatinization 糊化* Y" J  \+ q$ w
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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?* r0 m* a* b" B, z7 O) D; p
A:Braising 烤* D8 I& ^9 b0 A

9 z4 z$ r9 z% y0 G4 G" V8 i70.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:
0 D+ u+ m; e( L# B8 h, H) u# mA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& m" ^- `) E! z
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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
, s' w5 X; h/ wA:Fumet 原汁' x) i: b5 V! Z2 u
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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
% L. T  _4 x( ^* h. F6 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. K& _0 f8 P# B5 W; Q- ?73.Which of the following is a principle not used in stock making?7 x4 A% _. V" K/ j& Q; E1 ?
下列哪一项不是用于制造高汤(低汤)的原则?$ q; z. v( |7 N+ _4 s1 N! x4 I7 }
A:Start the stock in hot water.开始在热水中操作
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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
% b# }& L$ t3 u! ?; `2 a2 {A:Remouillage 法语熬汤
7 W7 a+ ?% G' m$ p! O( J: Z8 ^http://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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