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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。
$ B" I  S0 \) e& i2 Z! p; k3 T  |; }# b  Z/ k
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。0 F  x) q5 D' a) f( F& `
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: X2 e! x" r) ~- u  t$ _( E
1.Which of the following methods should be used to determine doneness in a New York steak?% j& h- k  m6 T: p$ W5 L. y' 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)
' K- C5 {/ X' |# {, UA: pressure touch. 压力触摸
& r. r$ |* a/ p& m6 _8 w! c6 @2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 [8 t/ _0 ^7 t  A
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% v8 P* _; X/ j
A: acid  食用酸
1 {, C* |* ]" g% u& R8 {3.Vegetables are major sources of which of the following nutrients?9 m* ~0 N) Q; j" {+ T0 Q/ n
蔬菜中包含的主要营养有哪些
6 C  z' }8 q4 P: a& B. AA:vitamins and minerals. 维生素和矿物质。
9 T% f. Z" @6 \$ z3 Y' g. [" O4.Cauliflower is commonly served with
5 z: G, t  g1 R花椰菜(菜花)最常见和那种酱汁搭配' h1 f. A; u" V# A( A% o9 x# R2 w* T
A:Mornay sauce. 奶油蛋黄沙司
9 B1 W* |9 i$ s( u5.Which combinations of products are found in pie dough?
' \3 n0 u3 B( ^- h- P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) T" k0 U9 x( I% `$ f0 P, iA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: r! Q6 K' `- ^
6The French term for mussels is 法国语青口(海红)叫什么" a9 i8 m% R9 T% D! s1 a
A:moules.法语青口,海红
0 q7 C; u/ D! _5 }) `! _7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% x6 w) I/ \: ^/ h! gA:faintly fishy. 稍微有点似鱼味
8 Q# D$ T. G8 D3 X6 }0 Y. ]8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 \& H+ u- o' i) H+ kA:2 days. 2天% J4 V/ o* N: P) d7 Z+ `
9.What are the principle ingredients in ratatouille? & w. x# T" I# w5 W2 ~' |
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)/ R( B/ Q8 x3 X, h5 |
A:Zucchini, eggplant, green peppers, onions and tomatoes- q0 i) g+ l9 k7 d7 l
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: ]+ z; R( x, m0 [, K( F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 }- V8 ~# d& UA:cook food in quantities that will be used up within 20 to 30 minutes." V, M4 l. P! m6 D
大批量烹煮食物要在20到30分钟内
6 Q' C$ `2 I/ `$ b; p* C, e11.What person has the authority to issue a Health Permit?9 r4 n$ \' Y" I
谁有资格颁发健康证(卫生证)。
4 v0 n  ~2 E$ x! A& @A:Medical Health Officer.  R6 b, v& U5 ]( |( o) x
医疗卫生官员。
1 T- s9 d; a6 X12.For what period of time is the health permit valid?0 u! w& r( H! S
健康证的有效时间是多久?
2 @5 J& C9 }2 QA:12 months.12个月
: H* k4 j8 g! h7 G# f3 v13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 u) ^! ]  r: K2 T$ Z" q* ]& O+ @在食物和饮料准备区,通风系统换气的标准时什么
' d/ J! {- s, j( P1 UA:08 times each hour. 每小时8次
5 Z1 m. B1 i. V, z$ I. w! F+ x14。The minimum temperature for manual dishwashing in the wash sink is
$ t& V. ^" ?& d7 j( S+ A手工洗碗,洗碗池的水温最低多少度?
, `5 E& A  q% R# I8 F) y3 }A:110 degrees F (43 degrees C). 43度* C& ?! W  @* C5 b- g* O
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 ]) v+ W* F6 I, x% o4 Z! `/ |) Q0 N用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
$ I. l' `* q4 {: k' |/ [A:180 degrees F (82 degrees C).  82度( h8 v: v; W2 M( H
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ t4 n" ], s% T: ?- H$ ?* O. F9 F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 y2 i! v( Z+ {- z% JA:en papillote.  法语自己理解$ q+ ^; E/ A9 m9 h# k# E0 g- {
17。Wing or Club is considered a6 h- w* s) H9 H0 X
翼和CLUB 被看做是一种...7 w$ c% }/ }! i. u
A:Bone- In Cut     带骨切: b; E$ e+ [' K/ ^
18。New York is considered a   纽约牛扒被看做是一种. Z* [+ ]6 E# h$ x- f1 F+ d; y
A:Boneless Cut     无骨切
2 \" ^$ ?9 d" w# m19.In general, a court bouillon for freshwater fish will contain" v# a; W) V, }$ J- [; _1 F
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+ S6 |4 M& p5 A- d
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 n9 i  A+ n+ A+ M+ |3 [9 e
和做海水鱼同样数量的调味料和香料7 ]- A0 d+ H0 [0 g4 o9 |! H
20.Anise is very similar in flavor and appearance to9 S. H5 K; O, s" U" b
八角和下面的那种原料有相同的味道
  s4 ~( V: t- LA:fennel  茴香# D- G& N4 {. m* O& g; R: e
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 i% A3 m) F+ V' c8 t. g* [下面那种原料更像大葱且有平面的叶子* d8 {# m) ]1 S+ F* A8 K
A LEEKS  似蒜葱 (这边人叫京葱)
6 \1 a; _% Y6 m) |3 s$ r22.Which of the following cutting shapes refers to a small dice5 }9 g& j. T5 ^1 I
下面那种刀切形状指的是很小的粒(末)
" x! I9 h# m( q/ u0 WA:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 G0 t2 u# d  |$ A) [$ r
23.Oil is added to the water for boiling pasta in order to
. m4 X0 c% S6 Z' ^向煮沸的pasta (意大利空心粉 )中加油是为了1 H7 d' b: @  k7 n4 S* V* j* R
A:prevent the pasta from sticking and to minimize foaming action./ m' W6 F' q9 C! S+ c% `
防止面条黏合并降低发泡。
5 U' ?4 {( w8 g$ h  Z! ^4 Z24.Which pasta dish features pine nuts and basil?
& l) l: @/ J* J& m下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# M7 P7 |, h# Y8 l; @A:Pesto.一种绿色的意大利面酱 6 O" n8 h, K% p' C
http://www.tianya.cn/techforum/content/96/563836.shtml) H8 R) _$ r/ }
4 S. ]. t4 ?6 k, K' G
25.Which of the following is a spring vegetable similar to spinach?
8 b0 x3 i/ D3 l下列哪项是一个春天的蔬菜类似于菠菜?. }2 V& `: k. [, W9 p
A:Sorrel. 酢浆草。9 _6 ]0 s! ~& @2 ]
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:4 n$ z9 _, n* U" G) D9 l' ]
哪位厨师最早带来高水准浮夸的美食
1 a# @2 h2 w: E/ |: l& C' XAAntonin Carême 人名 安东尼·卡罗美4 @5 O+ u$ `+ c" d( S$ K4 M

, O" l. w, {" g( i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 D" L: N7 ~1 z' a% 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 。
' G0 n" G! b5 R) C. IA:Cast-iron stoves         壁炉% N& I  S; i+ ]4 Y) u" i' |
http://www.usstove.com/products.php?id=6
9 S5 t/ f& I8 q6 ^+ X
% u- z# r. A! f+ |; _; ?28.The French term used to describe the roundsman, or swing cook, is:' L' v; y' t) R& U
法国术语,用来描述roundsman,或摇摆厨师是:
: ~  j4 ^, b2 Y9 A: Z! @  I0 EA:Tournant   图尔南
( |2 D" d( E. T
0 T' E$ f( F1 X# r29.Another term for the wine steward is:
, I( j' b& s) n5 r% g0 F+ G, B葡萄酒侍酒师的另一个术语是:
" k6 Q( g. R* N! Y* R3 _2 B) E" UA: Sommelier 侍酒师
7 B' {( Z2 f9 Q" S! U$ E: s5 I! T) E
30.Molds, yeasts and fungi are examples of a:
. c3 _" G" I; F4 s' _7 T霉菌,酵母菌和真菌是一个神马例子9 o- {+ m% m0 b( K- z
A:Biological hazard 生物危害8 K+ y$ C% c( s7 l
/ }2 `- i+ m4 u2 w5 T0 f( D: D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% m& n# F6 a- u" b4 b根据加拿大食品检验局,食品的危险温度区在多少之间:
  `: ]: n7 s4 t! n& P8 \A:40° and 140°F (4–60°C)     4-60度
/ m5 r: m, G5 q0 y4 E$ e5 |( T, m, M( K! r. d
32.All bacteria need the following for survival:
4 e+ a9 R# Q) w+ m所有细菌生存需要以下哪些内容:
% Z- O# Y7 p. m% j+ @" O0 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, N+ a4 E( y# k$ Q5 y4 L9 a
0 ?; _$ h2 ^. i$ Y
33.Which of the following correctly represent critical control points in a HACCP system?
  c: t7 [3 ^& {1 z3 Q1 K以下哪项正确表示了HACCP体系的关键控制点?# H% Y9 Y- B8 L" r5 ~! j9 ~6 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ P5 H- U# p. x+ G+ b6 d食谱,接收,储存,准备,烹饪,保温,冷却,再加热. j) O, J* [; e( U8 Y! a

$ a& g4 V$ a( m) I" E3 \3 J5 U34.Which of the following is not an example of a carbohydrate?+ h# f6 Z+ i; B2 M
下列哪一个不是碳水化合物的例子?4 ^7 v% c. M! ~) h
A:Essential nutrients 必需的营养物质
8 u# q6 I6 E% O$ O/ w+ M( q, C" s  F% @2 ]7 K6 J' P
35.The process by which a liquid fat is made solid is called:
" z) n$ C) h& T7 L/ R. j液体脂肪做成固体这个过程叫什么2 T. i4 L/ X% d6 v
A:Hydrogenation  氢化
. u# C3 B; C) f: ]' `( f! I2 i$ }* W* j8 P- @0 m! O0 }/ E/ |' R
36.Which of the following is not an example of a fat substitute?; ^  T, b! g0 Y
下列哪项不是脂肪替代品的一个例子
1 R7 m% l' i  m; d& {% z' yA:Acesulfame K  安赛蜜K表
" b7 ]. P# Y+ ]' v7 G& {) R! z
/ i# `" Z& V0 u! v% g7 n  l37.Health Canada requires that a product labelled "fat free" contain:
; j6 E" t( h* c+ E! T8 a$ S# D- o4 Z加拿大卫生部要求的产品标有“不含脂肪“包括:% x) h. k# Z( E
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 B+ Q) W4 Z4 }7 _

2 r8 ^1 ~/ S0 ^) C' s38.Which of the following is not a problem associated with converting recipes?& {: y8 ^0 q% N/ @  Y5 w+ Q
下列哪项是不相关联的转换配方问题?( ^$ k/ H3 ~+ ]  Y
A:Unit cost 单位成本& M! q6 n3 ~5 W+ ~
# n. l- e( o* V5 E
39.The condition or cost of an item as it is purchased from the supplier is called:
: p; h+ N1 ]% F6 G/ }从供应商采购的物品的品质或成本叫什么
, U& h( b7 L( t; d. iA:As-purchased cost 购买的费用
$ z8 ?$ G! a0 R  R  A; w+ b0 \" c  V! e1 a5 K  Q9 @2 p6 G* G; n$ r
40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 c/ |" |) C1 K6 a; ]* ?在新货到来之前用于日常所求的必要库存量叫什么
$ G7 _: ?) s8 i0 XA:Parstock 基本日常最低库存; ~! q" _9 D, [1 w4 X* I

" b: x* D( h( ~6 C9 I1 P8 {$ p41.Which of the following abbreviations is used to describe the proper rotation of stock?9 ~! Y( K: Z  w) @5 Y  A( l
下面那个缩写是用来表明正常库存流程?5 y9 r* M2 }2 ?+ p5 W
A:FIFO=FIRST IN FIRST OUT 先进先出5 G7 v: v  D) X( x( u7 H# K

7 j- x: y  \6 }1 O, z" I: ~42.Which of the following knives is used to turn vegetables?+ \# U3 X7 P$ R
下面的那把刀是用来打开蔬菜吗?* _2 k. T1 Q" B" U4 f6 O9 a
A:Bird's beak knife   鸟嘴刀+ P% B4 Y7 ^$ E) M$ u1 O( @
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; s& j& z0 j& ^8 v+ z. J2 T8 q

9 I$ y( o0 ^& G+ q43.What is an instant-read thermometer best used for?6 h3 _: g. G- D  G! d. b
即时读温度计最好用于那方面?
2 Q3 p) G" t" H4 A2 XA:Checking the internal temperature of a roast 检查被考物品的内部温度* S$ ~0 P" E4 i2 j; j$ ?3 h# l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% d) z$ I1 b0 i  B, w/ |* O8 I0 O
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. A7 B) k2 O  rA:Cast iron 铸铁
/ F5 Z- y9 e# Z" [9 A8 q7 S* r; C
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 F0 }6 W, o% E
哪件装备下面有一个可移动的碗和一个S形叶片?/ G4 X* h( y: l, K7 C
A:Food processor 食品加工机
/ v( W, k4 p0 }& rhttp://www.google.com.hk/search? ... iw=1263&bih=5720 {* Z1 k: P3 o# e
% t5 m+ e% F* ?' g4 C, @
46.Which of the following is not a rule for knife safety?
0 }+ _! O! `' M6 q- }下列哪项不是用刀的安全规则?
" ~, D: i4 g1 B2 k7 q% T  lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 m/ X- H$ |" {; f. {9 a  w

2 W  D, g2 h5 l* e+ v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 s; _6 ?4 O5 H; D2 Y! s
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
  G8 n' O/ j  n0 |* J, rA:RondellES & W. N) D/ `1 e4 m* z: G+ |1 O
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ E! L& O- X+ F. n- a

7 s4 q" t" A5 X% q/ N, q48.Which of the following is a diced cut used to garnish soups?* A" Z' M5 _- q* x; e& \
下列哪项是切成小方块用于汤的装饰?
/ H7 Q9 g. T8 kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 x" q% Z0 z. N' A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, j- E2 Q1 ]% C% ]7 U- Z: C+ ~9 K% P3 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!!——
. v% ], n# K0 J4 b" HA:Gaufrette , `% `$ M+ V  x! R4 k; y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% u5 @8 {4 f  |5 v# p9 D% Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 L# x% |" Q/ L2 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572+ u/ f/ f8 _" o6 _$ o3 W
3 _7 V  E, V3 T$ `4 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; K1 @2 Z3 Z6 B& C
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)
7 E! ]4 Y- _  U" ^A:Cilantro 胡荽叶 香菜
9 f4 s, @6 ?7 W1 Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) q+ u  Z, P; }8 |$ K! f1 B; s" W

) P6 _: ]9 f$ x60.Allspice is made from:
! p$ z- `8 L, e, c6 ~2 B- y3 R 多香果,  多香果香料是什么
' ^9 m3 H, k- s4 l0 a' K1 d; ^5 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: x0 _7 e( b1 \/ xA:A dried berry 干浆果
2 |+ h3 ~0 c& m6 `* i
% U9 P  m) B0 e' ?' a( w8 Y4 O61.Which of the following are used to make a sachet d'épices?
) P8 b- J' d& G2 o; u, d6 h4 s下列哪些是用来做香包德épices?* w9 _) t- h# V5 ^) E8 G
http://www.sachetcatering.com/6 e& B9 X4 B/ B' O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 N  d- y0 w  H9 r+ r
  T7 o* V8 c3 \$ B  b7 F
62.Which of the following condiments are not soy based?6 n9 R' ]8 j" L" h, a
下列哪项不是酱油调味品的?
' p3 Q8 J9 l& HA:Wasabi 日本辣根. U* U/ o) O/ D% y+ ^
7 _+ s8 D  r' h: u9 x* ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 ^7 h8 a& Y2 i) j& w/ F6 B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:% t, `" ?( }6 }% n7 q6 F) Q! }
A:Pasteurization  巴氏杀菌. x% f5 ]& H. F( C$ p6 S0 ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 t" Z4 D* r- m" ?% s下列哪个步骤是不是正确的蛋清搅打程序?" ~1 r( g; a2 v1 _% D% A
A:Allow to rest before use. 允许休息后方可使用。
! K% |4 J6 ~6 g& x: G6 I$ ?
7 G# o1 W8 ~; r$ j65.The weight of a large egg is between:一个大鸡蛋重量介于:( U+ T1 P( x* z' ^+ S3 @- J% ]& a
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
) j! A( l- o( M0 e1 h9 Q* q7 t0 c8 g炼乳是一种浓缩牛奶 是去除什么做的1 Q1 Q4 ]. R4 u: l- m( o" P
A:60% of the water 60%的水
  C7 h% z) Z3 ~( j) ?
1 ^0 K+ b5 t9 B! E67.A method of cooking that transfers heat through a liquid or gas is:# r# r, p% j% P6 G
一种烹饪方法,通过转移液体或气体是:
" c1 [$ l1 ?& _9 @6 t, qA:Convection 对流
; j& l  P0 Z( r4 B' \( w, _
: s& G# [% H9 r' m4 y4 Z68.The cooking of starches is known as  烹调的淀粉被称为
( q* o2 h8 q1 TA:Gelatinization 糊化" _* O- o; Y6 x' V$ I  L& i# A

! T  t. l+ B' v0 _) w0 {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
' c3 a7 L& K# {A:Braising 烤
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+ r) r) Z+ J2 s, r70.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:$ D1 m$ ]- K- u) X( q
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* u6 x4 a3 m: y/ z) D0 I: i; _4 T( \: L3 R1 `1 R& _1 x- \0 |( B
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0 v% Y. y& ?  k4 s' S% C0 m
A:Fumet 原汁2 ]4 r9 K) B, S& d2 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5 |8 {/ E( V" o- d/ X% ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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" L% }& I/ Y' a/ f( K% L73.Which of the following is a principle not used in stock making?
+ Z  Q: J' \9 s; w6 {2 T下列哪一项不是用于制造高汤(低汤)的原则?
6 u+ G! b. y: |' O- K: q+ B* lA:Start the stock in hot water.开始在热水中操作3 S& R3 C$ \1 E! @1 ~& Z# T
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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
' @& ~: U8 E  YA:Remouillage 法语熬汤% Y- m1 [  E9 l4 o  |$ ~, N
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