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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 _! r3 D$ {7 b  l/ Z. {

2 A7 h" M0 N7 _8 x5 M. C6 g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。) e( I4 I2 U/ j  l5 c& l
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
3 R9 e- T# P4 K7 y5 R1.Which of the following methods should be used to determine doneness in a New York steak?& t+ K3 H9 f! ^
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)! ~; i* P. q" C2 F8 g* `
A: pressure touch. 压力触摸
, [1 R) s- ^6 U# V( l3 U0 ^( p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# i/ T* u, l; b+ S' X& |) S4 |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* B! D- V7 T5 o) k
A: acid  食用酸- M* ]# }" ~% L/ `: ?
3.Vegetables are major sources of which of the following nutrients?) ?# f1 |$ m% A, V/ r
蔬菜中包含的主要营养有哪些% F- S) B: Z7 \3 p; j! b) `
A:vitamins and minerals. 维生素和矿物质。
) m  M2 H& ]8 l# z7 M4.Cauliflower is commonly served with
; a8 p, K) _) {9 g, n花椰菜(菜花)最常见和那种酱汁搭配
" I' }+ h, [; J- cA:Mornay sauce. 奶油蛋黄沙司
  R. K  S4 h% k3 `: L; \5.Which combinations of products are found in pie dough?
& [, w4 ~6 }. i, `$ W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)+ [7 w8 ?. l4 r% W" k
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。/ H% V& q! M, |! J( ?( W
6The French term for mussels is 法国语青口(海红)叫什么) l* m2 T! u& E
A:moules.法语青口,海红; B" |5 E* ]+ b% m  ?4 a
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 P+ o$ w0 Z9 `1 ?6 G2 ?5 zA:faintly fishy. 稍微有点似鱼味
& ]1 ]& v% q% z8 `7 m8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用* J1 B, p$ B6 p( M* |/ ~
A:2 days. 2天
5 l' f# F' }5 s2 m- I9.What are the principle ingredients in ratatouille? 4 n  u9 y. H! H! M$ I
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)' X; f( Z  M% z1 H; E' F
A:Zucchini, eggplant, green peppers, onions and tomatoes
* s2 w; q7 k/ p, F- m6 h% y西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 |3 q. i& D0 G* x. s% s
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?! }7 r% @6 d9 S2 ~! i
A:cook food in quantities that will be used up within 20 to 30 minutes.0 i8 A; N, L* L; q" X
大批量烹煮食物要在20到30分钟内) C# t9 \8 O. z* G9 k/ R: O8 Z
11.What person has the authority to issue a Health Permit?4 |2 `- i& T/ @* H) P
谁有资格颁发健康证(卫生证)。- Z$ @3 K" B; t
A:Medical Health Officer.% p) `" t2 z9 d
医疗卫生官员。* w# T/ ?/ |3 V
12.For what period of time is the health permit valid?1 R6 l$ _5 C, u4 q' r% t' R
健康证的有效时间是多久?
4 a& n( N  o. T: T; C; bA:12 months.12个月/ ^/ @* }  M3 Z. p: C7 k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ o1 t' G) Q9 Z2 k8 u+ v
在食物和饮料准备区,通风系统换气的标准时什么
9 h* c) \8 O' Z  k  KA:08 times each hour. 每小时8次
7 `8 G8 l  [# i  ]( A14。The minimum temperature for manual dishwashing in the wash sink is2 |- z" t& K6 l6 S! k, z
手工洗碗,洗碗池的水温最低多少度?$ o" V# r4 S$ Y7 u6 D3 P. F% v
A:110 degrees F (43 degrees C). 43度
/ h  F( J# C9 v; Z5 u* m+ Q- M# A15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, x* F3 I& F0 u& C' _# N2 S
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* Y. z/ X% ~, g9 i" G# iA:180 degrees F (82 degrees C).  82度
; O! P" c1 B  Z# }16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 Z  K* Y: \/ ]9 _3 H( B# |8 C
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% c' v% T' S* ^; \" Y, jA:en papillote.  法语自己理解, E! m$ E  ?/ e4 G# a2 Z5 D+ w+ B
17。Wing or Club is considered a
* c+ ]7 M1 x3 _# x( U翼和CLUB 被看做是一种...
4 C! _, {1 H1 C4 t3 {. ZA:Bone- In Cut     带骨切/ E0 Z- b2 r# C! V
18。New York is considered a   纽约牛扒被看做是一种7 }0 k/ U) a6 S- ~8 k% V4 w. C
A:Boneless Cut     无骨切
3 G! z0 k- J# d/ S6 D/ T( x% M19.In general, a court bouillon for freshwater fish will contain
7 k6 @/ M& U/ U* B. P8 ?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, j7 v, _4 p1 O- Q" w' U8 a
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, V" X1 b! H; i/ `& Q和做海水鱼同样数量的调味料和香料# N. {' U- J  |
20.Anise is very similar in flavor and appearance to* {* v+ S1 v) |' c- T
八角和下面的那种原料有相同的味道& e* G: W5 L9 W: m
A:fennel  茴香
: G  Z4 u/ a5 j1 s& o0 ~$ [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ L( o1 D; b: M( B  [$ @下面那种原料更像大葱且有平面的叶子- k! I$ n3 Y  E+ |
A LEEKS  似蒜葱 (这边人叫京葱)
7 f! G! v' n- y; j. I( l- [: w22.Which of the following cutting shapes refers to a small dice: e' |' ?# c+ B, O
下面那种刀切形状指的是很小的粒(末)
2 N7 X3 K, H" k/ QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ X+ i+ h2 j4 W7 z
23.Oil is added to the water for boiling pasta in order to
& u. q) \$ q' c' }: F% H! m4 N3 S# n向煮沸的pasta (意大利空心粉 )中加油是为了8 N5 s- Y8 J+ q3 D  {+ n, K) p
A:prevent the pasta from sticking and to minimize foaming action./ D. c$ }/ [7 a' l9 E, K9 h; S! Q
防止面条黏合并降低发泡。
4 B( f% w: Q( p3 A: n4 L24.Which pasta dish features pine nuts and basil?. c& K9 D0 U* u+ y) Q/ k
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), m5 W' {8 E+ T& o$ R2 K& m/ T
A:Pesto.一种绿色的意大利面酱 3 A  R9 q3 U) ]; ~- |
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
1 j: ~/ h2 x  \5 ~下列哪项是一个春天的蔬菜类似于菠菜?
6 V# s$ w9 X! x. O, {A:Sorrel. 酢浆草。
+ l. I% V/ I8 j0 m- h, Uhttp://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:
; T! H7 D9 Z# S2 M哪位厨师最早带来高水准浮夸的美食( G& k5 X) `8 S5 g
AAntonin Carême 人名 安东尼·卡罗美* `3 y  h6 V8 d( K( N, C

9 X/ o9 t( m/ U9 r# Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& r) ]$ P: ]. S/ e8 U1 I8 {/ c下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 N) S$ X+ W8 z: U7 D5 F
A:Cast-iron stoves         壁炉3 x* o/ a9 o1 x5 }# g
http://www.usstove.com/products.php?id=6
5 v$ l! k! E/ Q3 g( V! Y: c1 V
' J8 w3 @0 J% F# s, ?28.The French term used to describe the roundsman, or swing cook, is:
3 |2 u3 F) R' c( ]' y+ f: P- a法国术语,用来描述roundsman,或摇摆厨师是:
( I/ M5 ]  s% Z/ L0 Q$ w; u! TA:Tournant   图尔南1 }2 G% o" a) W0 @

6 @" e$ b5 @8 C: j29.Another term for the wine steward is:' }9 Y4 D8 h- n- f5 W6 d
葡萄酒侍酒师的另一个术语是:, o, U+ n. c( M: e% m
A: Sommelier 侍酒师0 a: g$ M- _9 a( z4 s
5 \3 _$ J4 Y. @# R
30.Molds, yeasts and fungi are examples of a:
8 `  S5 l9 t$ Q. i& _霉菌,酵母菌和真菌是一个神马例子
! S+ z7 K0 B0 |0 bA:Biological hazard 生物危害, E. D$ ]9 |: ~  a- N

1 _) f5 [* f. g" h( {31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 c9 n1 Y3 K# L) ?3 `$ u根据加拿大食品检验局,食品的危险温度区在多少之间:
, d2 w' M" V6 s( {1 UA:40° and 140°F (4–60°C)     4-60度
5 j+ h: K% G' r/ Y3 Q( z* ^  }0 N- [: U, b7 l
32.All bacteria need the following for survival:
% u; r8 ^, `  `% ]: S1 e1 E( s0 T所有细菌生存需要以下哪些内容:4 _) D- g! S8 u
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% y; \  D9 B; T: V% {/ V

- R9 o5 @- u, m* M3 Y/ d! H33.Which of the following correctly represent critical control points in a HACCP system?, E+ o' J2 B# c( C
以下哪项正确表示了HACCP体系的关键控制点?) C, o; t! Y. ^! t5 L; N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 k4 C" u" ^: p" m% O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 Q- `; {- J2 r$ Y& y2 O9 }! ^9 Q* ^3 D3 b
34.Which of the following is not an example of a carbohydrate?
5 i! k& a" E4 l8 N1 Q  f$ Y下列哪一个不是碳水化合物的例子?* R! u$ u9 q9 p9 I1 f1 o. X4 [
A:Essential nutrients 必需的营养物质" I3 Q% w- J4 u3 b& ^/ A

! y0 m- S5 C7 O6 b8 D+ L35.The process by which a liquid fat is made solid is called:" M: s  h! f9 Q, s. K5 U
液体脂肪做成固体这个过程叫什么; o$ W0 G' K8 P0 ?3 [" x% b
A:Hydrogenation  氢化
0 x( P( F- M6 k+ y$ f* ^
/ }0 p* W" x  h36.Which of the following is not an example of a fat substitute?+ `2 N( \# D* L. u8 |" n
下列哪项不是脂肪替代品的一个例子7 l) k- M; s6 o; c3 o
A:Acesulfame K  安赛蜜K表& t6 Y  O2 U+ z3 `8 M$ G
6 L6 h) d: v! F8 j1 O
37.Health Canada requires that a product labelled "fat free" contain:
- Q' h( I$ _% l$ \9 @加拿大卫生部要求的产品标有“不含脂肪“包括:
7 Y8 N4 v* Q- A& u4 @" mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. n7 @6 H' c. ~0 O

* {2 }4 p5 t5 L$ G- L38.Which of the following is not a problem associated with converting recipes?* H, S  B* Z- S. i6 v( A
下列哪项是不相关联的转换配方问题?( y8 ?7 R- J. r% `$ u
A:Unit cost 单位成本
( E" p+ f. X) E1 b- a. Z; a( \' V/ V% F% \- Z3 e* g% _
39.The condition or cost of an item as it is purchased from the supplier is called:' U) J. c$ u9 A: `! Y2 Q
从供应商采购的物品的品质或成本叫什么
* ]& H: B" f8 ~9 cA:As-purchased cost 购买的费用7 z% l, v1 w; o8 }

+ B4 W) X- G/ x( I40.The amount of stock necessary to cover operating needs between deliveries is known as:
, \$ u2 t- W' m  M在新货到来之前用于日常所求的必要库存量叫什么  Z" K7 S; p5 ]4 e
A:Parstock 基本日常最低库存& J* |! H' v5 h! d" G' I

9 |  h; F7 i) c41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ B3 V' t1 S& o) I; F下面那个缩写是用来表明正常库存流程?
: z0 E' j3 |2 v) [4 U5 e3 h. wA:FIFO=FIRST IN FIRST OUT 先进先出
9 V7 o6 h4 k5 c% s2 m# o
+ r0 `. m- g7 X4 j# }; |42.Which of the following knives is used to turn vegetables?
, e  L% t9 p" ^0 q- B+ J% p下面的那把刀是用来打开蔬菜吗?4 o4 g- m; N  H4 m5 g# c4 A
A:Bird's beak knife   鸟嘴刀
* R3 ]( |4 H4 k9 ^' w, |- a7 ^. Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 X2 @: }; g3 U7 R
1 ?! B! p8 C( T43.What is an instant-read thermometer best used for?! T8 m; E  X$ y) c
即时读温度计最好用于那方面?
* M! C8 N3 |" iA:Checking the internal temperature of a roast 检查被考物品的内部温度
8 R! b  m- `9 |) S& t; O6 v* u- H" H2 h8 r: m# U0 x) H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 w- B; h  f# N" |$ c' E) _下列哪些金属材料受热均匀,通常用在铁板而且非常重2 |( r7 `/ C9 u
A:Cast iron 铸铁: h! c  e" L: q

2 ?/ L% n5 J& j0 d' }  w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 @/ X( Y! u' ?) i* M5 Q5 L
哪件装备下面有一个可移动的碗和一个S形叶片?
4 x$ {# ^& Q$ |& M; vA:Food processor 食品加工机
, Y/ S: A9 v8 B( ~http://www.google.com.hk/search? ... iw=1263&bih=572% c( _. l6 L4 O

& _! J: W' _8 ?7 [* y6 z" [1 l  w46.Which of the following is not a rule for knife safety?
( ?& ?/ u& b  Y8 K# l/ s  e( W下列哪项不是用刀的安全规则?
( z' E( A; i5 `- S- @, m" [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 O: A0 U& g7 K0 O

, A+ R" J* l$ E* H' J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% F: A/ W. C0 U! l; w; X! h8 L把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 T4 B. |$ s0 I+ u+ dA:RondellES - k. {5 t" i1 e0 L/ K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 l6 z4 R9 |+ v& Q$ S6 z; z4 K/ D6 k) p& M8 Z+ U8 j' }
48.Which of the following is a diced cut used to garnish soups?
) O& `9 g! I) q4 B" C下列哪项是切成小方块用于汤的装饰?- ]; D( i' t+ Y2 p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 e# h, Y2 H- q7 ?/ z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  y3 n/ c7 g. @8 X) ]9 _6 C  C
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!!——/ b# L; H' y$ h$ J
A:Gaufrette - ?) e' k* m/ C1 e; Z% M
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- T* x& y- t1 f2 x/ y! y( {8 O: F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( U. b4 M' z7 d6 U) f3 t5 vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 u7 ^& T4 Q* D" [
& I+ P( a5 e- y- @  y* @2 Z7 v6 c
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ W* _& U9 a" r' R$ X2 D$ 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)
$ ~2 G, P* Z  ^+ e& FA:Cilantro 胡荽叶 香菜4 E# |; C' c  {; I; }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, G7 x( L; {& a- P3 D7 G. H
) y) L1 b3 [" Y  Y0 s2 w2 N3 x
60.Allspice is made from:; |2 |" k2 X  g# Y5 v/ a
多香果,  多香果香料是什么
) ]# t4 X# E+ A  [2 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ O  t) w( z9 o. i" x4 wA:A dried berry 干浆果
' p+ E( C. s- s. E/ r' t$ K, i" N" o% v' h
61.Which of the following are used to make a sachet d'épices?
: t8 R4 G( a/ a/ }下列哪些是用来做香包德épices?) j4 Z9 Y! h6 b2 Q
http://www.sachetcatering.com/. i# W8 u/ Z3 ^! D' ^4 n( w$ @
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- `5 I  M- q* T( W
$ ~  t: J+ H. G
62.Which of the following condiments are not soy based?
4 B2 m- o  t2 M4 A' r* B% \7 _下列哪项不是酱油调味品的?9 B4 P/ P2 E2 N4 R7 F9 U
A:Wasabi 日本辣根& Y& l- x  L1 Y$ u2 R/ |% N* z
2 Q( i9 ?& f) H! Q
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 ]5 T5 q3 y% e4 x' V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:) Z: D3 L* E" u% u
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?
5 ]9 S  x* b, d7 l下列哪个步骤是不是正确的蛋清搅打程序?' e. a4 A& @. g6 y
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
1 B1 o! J) x% y5 B8 c, _A:56g and 63g 56克和63克9 ]3 M+ H# K; i

# d9 v& p! \& b! W3 F66.Evaporated milk is a concentrated milk that is produced by removing, C" |2 l& q9 C  b8 t/ M
炼乳是一种浓缩牛奶 是去除什么做的
( E% z+ f% N! i4 tA:60% of the water 60%的水; O$ s% A4 u8 k$ V! e
' T1 ?) ?# ~% p+ _$ y6 p% C
67.A method of cooking that transfers heat through a liquid or gas is:$ c7 ~& w: `* Q. P
一种烹饪方法,通过转移液体或气体是:, Z6 z' y0 `. H1 E, S& |
A:Convection 对流
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% D( n. w5 d/ S6 |4 j68.The cooking of starches is known as  烹调的淀粉被称为
9 ]5 o$ o7 T, sA:Gelatinization 糊化2 z  G. c, l  z+ T

, |, A3 w2 o. n4 |& I9 e$ a; s69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 B, B+ Q" {8 k  `( fA:Braising 烤
" O7 C1 N3 s% ~4 S1 d# k( W# k
: v- Y% ^' q% ~/ {( Y% p70.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:* H5 ]3 Q+ N9 e! j5 A2 h
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
! Q1 d6 S( D) g6 i& C( w1 n0 ?% MA:Fumet 原汁) H, J( W' ~/ U  s" W" v+ w8 a
" ~) E& b- F8 z/ Y3 G8 E
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6 `6 R' y* v& x' k$ l- q) C. c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 O, \2 K, A/ C) a3 S73.Which of the following is a principle not used in stock making?
, u1 V; ?( R2 P& j$ l2 k' f; Z下列哪一项不是用于制造高汤(低汤)的原则?
/ H2 k( U2 t. X2 B4 z) U, i5 ZA: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" L6 l2 p- d( n# l; u
A:Remouillage 法语熬汤3 u* [% e4 m% Q# _- ]  {
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