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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 s- p3 z8 V4 M& p7 d) _' }  f; e6 C, F
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。, Y5 r2 y" Z6 @# r9 F$ d/ o
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
5 q$ K) t2 ?3 V% j1.Which of the following methods should be used to determine doneness in a New York steak?0 x5 Y) }3 e; ]1 x, U
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). a/ e' ^  H8 H  y0 f, [
A: pressure touch. 压力触摸* |- ?, u. I2 ~4 Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 z4 _3 z2 j4 r9 x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
; j4 a8 D8 L/ m0 b4 pA: acid  食用酸1 t3 ~: X* T. v5 L
3.Vegetables are major sources of which of the following nutrients?% e$ Y9 N: I) W0 Y- ]
蔬菜中包含的主要营养有哪些
* ~( z: O$ ?. g/ o' n' O5 bA:vitamins and minerals. 维生素和矿物质。
# _% W' y' }' ]+ R! O4 `4.Cauliflower is commonly served with1 o& \1 }5 M' v9 P
花椰菜(菜花)最常见和那种酱汁搭配& v: t) U- z, X, @; x; Y
A:Mornay sauce. 奶油蛋黄沙司; h( r: r/ c! P
5.Which combinations of products are found in pie dough?8 I8 ]4 }+ z) R- P6 j8 i* O5 c) x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ x3 M* x$ O& w. C* O
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( S* `( O- G8 X3 O  c8 ~% F0 ]1 q
6The French term for mussels is 法国语青口(海红)叫什么( E/ G! c, F3 J* j8 j: f/ O  C8 K
A:moules.法语青口,海红  h) r: b$ ]8 q1 ?& q
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' P. @6 M5 T2 e) ?' {% g
A:faintly fishy. 稍微有点似鱼味( e& K3 e- d& O# t7 a- k- p
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 J. f* m: I5 h' i0 GA:2 days. 2天5 `1 A' ]; W/ c
9.What are the principle ingredients in ratatouille?
) i; Q$ E$ R  M* n# O( v" n炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% p% i: ^- J/ t7 b4 F" ~8 s5 F5 s
A:Zucchini, eggplant, green peppers, onions and tomatoes
" d' K& _3 ]) R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# \4 }( z6 q5 ^! F3 ]9 u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- u- V' B1 j' u# |* k: D
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 \+ X# w" C; s) \6 `& p大批量烹煮食物要在20到30分钟内$ G) x% M$ ?, U  a4 F& p
11.What person has the authority to issue a Health Permit?+ ^8 S9 Z, S5 F) k5 l
谁有资格颁发健康证(卫生证)。# |* O+ ~' I- D% a
A:Medical Health Officer.
( [5 H, p! V) i8 {6 c医疗卫生官员。
' b/ p/ R7 W% \: g; E$ f12.For what period of time is the health permit valid?
9 z2 F' p- w% f  C' B健康证的有效时间是多久?
0 i; G8 O4 {1 d8 k* v8 hA:12 months.12个月, F* W' n8 |4 [1 P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( w% }5 X9 ^: O在食物和饮料准备区,通风系统换气的标准时什么
; q$ ]0 h) Q0 [9 SA:08 times each hour. 每小时8次
, w4 o" \. V( @8 P14。The minimum temperature for manual dishwashing in the wash sink is" v: h( b9 ^& K. D8 r
手工洗碗,洗碗池的水温最低多少度?
& t9 |9 @" r* P, N  U/ SA:110 degrees F (43 degrees C). 43度
# {1 n+ r, U4 X' \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ q" B/ |7 w% C6 a. o用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- {$ x% P$ n0 y  o5 A7 [! I3 AA:180 degrees F (82 degrees C).  82度
2 `8 y+ i$ ]( ~8 I16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 o4 Z1 ~  y+ r. `3 J用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)2 D$ U7 X. `+ N- J8 ^  W
A:en papillote.  法语自己理解
5 l( n, w# e8 E* F; q. H/ y17。Wing or Club is considered a
# e1 N9 D& X, ]6 O- R% m! W, K翼和CLUB 被看做是一种...
; }8 u; Q& z; Q, dA:Bone- In Cut     带骨切$ V5 {4 m; N+ S+ U% v& f# x9 J8 ?
18。New York is considered a   纽约牛扒被看做是一种
& n% T  S, r& ~$ L/ XA:Boneless Cut     无骨切: R' A5 G) G; ?1 G$ |/ L! G* {! ~
19.In general, a court bouillon for freshwater fish will contain
( U! V4 A! {7 v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( k+ u2 }9 }; G5 Z/ c
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.# [; o6 i( w- M3 m/ y/ ^
和做海水鱼同样数量的调味料和香料. q  Z' ]  v- k9 y! X% |; d
20.Anise is very similar in flavor and appearance to/ a/ M; T) m6 D2 T
八角和下面的那种原料有相同的味道) D2 X9 T2 U; O1 P1 A4 r
A:fennel  茴香
3 x' u; B  j  w6 k21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- Y  h) J; ^* E" i$ u1 {下面那种原料更像大葱且有平面的叶子# N' P5 ~! J5 T  D! J
A LEEKS  似蒜葱 (这边人叫京葱)
: K6 B6 W0 ~8 s+ a; ]9 u$ `22.Which of the following cutting shapes refers to a small dice6 ^2 `* Y3 o) l2 U3 m5 l1 f7 m
下面那种刀切形状指的是很小的粒(末)( }& Q/ k7 S+ G: k: ]* ^
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" I! c$ p0 K- I1 C2 P23.Oil is added to the water for boiling pasta in order to5 L7 u+ |& ^/ {# _+ w8 j5 r
向煮沸的pasta (意大利空心粉 )中加油是为了# [' t4 b. P! H5 M$ e
A:prevent the pasta from sticking and to minimize foaming action.
( r! J& |$ @2 b; a1 T8 q2 k防止面条黏合并降低发泡。
( i( _, `+ r0 }( x/ @24.Which pasta dish features pine nuts and basil?5 x* N% b8 R- m2 N) S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 ?6 c9 D6 b& w6 @3 V
A:Pesto.一种绿色的意大利面酱
$ c5 i* I; A* K" `; [( B+ fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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0 B1 d9 D+ w9 e* |25.Which of the following is a spring vegetable similar to spinach?% _5 f3 M$ Y& d. |
下列哪项是一个春天的蔬菜类似于菠菜?
( u( X4 l& L0 W: s0 C. z5 `A:Sorrel. 酢浆草。& \. D0 t! }& X! H
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?
鲜花(33) 鸡蛋(0)
 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:
5 Y  G/ g" C. |% N& e哪位厨师最早带来高水准浮夸的美食
; J& x7 }3 ?: f+ CAAntonin Carême 人名 安东尼·卡罗美/ K2 [. h' ^6 F+ H1 C

; S( O8 @4 ?, q, p. Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 R! g7 w$ B+ b2 m, E/ k1 k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ l3 T( H- c; |# R$ S
A:Cast-iron stoves         壁炉5 ?) q3 W/ r. x' G6 T: E4 \
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:. I. f( i. [  Z" {" A
法国术语,用来描述roundsman,或摇摆厨师是:: x8 b0 @! j1 ?
A:Tournant   图尔南1 O7 Q. S+ L7 o3 @5 C0 K

& s. o. ]; o4 w3 [* U- U0 h5 w  C29.Another term for the wine steward is:3 i6 C3 J* j- k
葡萄酒侍酒师的另一个术语是:1 m. b4 Y  V3 a; n
A: Sommelier 侍酒师
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6 @" T6 `, {' U' ?- m0 Q30.Molds, yeasts and fungi are examples of a:0 n( K+ j2 k* i6 p9 p6 b3 P6 e/ Y6 @
霉菌,酵母菌和真菌是一个神马例子/ ]/ Z% @/ P% M' L+ v3 \3 ~( |1 Y* x
A:Biological hazard 生物危害) E3 ^# A3 @8 J& x8 k# u/ X
' a' V1 H/ j7 }7 ]
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 O9 G9 }3 |4 z: U- q" c根据加拿大食品检验局,食品的危险温度区在多少之间:
; |# _. C4 F* L3 G( \. A( W! e: }A:40° and 140°F (4–60°C)     4-60度" D7 ?. W8 ?3 d

5 O1 e6 p7 I& j5 z: Z4 e32.All bacteria need the following for survival:
0 N2 W8 M" Q, I& ]% \2 w所有细菌生存需要以下哪些内容:
4 X* c% b( ]$ F; HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# X) H" h% x& {: k8 J) p$ Z2 W8 z  {. @+ g1 I" Q% \
33.Which of the following correctly represent critical control points in a HACCP system?
8 B5 f# y( {5 q. {0 j5 }  M以下哪项正确表示了HACCP体系的关键控制点?
( [( \  d  x( w0 ?* Q7 U8 FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 g/ Z+ W* l4 v7 i2 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 I: s! H) x) B  w( a6 {

4 v( z. |9 j# e* @0 d1 u34.Which of the following is not an example of a carbohydrate?
( u# C$ J; q; W下列哪一个不是碳水化合物的例子?
6 T; |! D6 i3 z8 PA:Essential nutrients 必需的营养物质5 W  q& u; e. E: n/ H! W, z% n
: v. s& [! E" U
35.The process by which a liquid fat is made solid is called:1 @8 t! Y5 J" X; w% A
液体脂肪做成固体这个过程叫什么" X9 A. {% r3 k
A:Hydrogenation  氢化
1 z# y; ?3 t- s& ^4 [" p
, V/ d: _1 g* t9 X36.Which of the following is not an example of a fat substitute?* p+ M) V' V$ }) @! ]; Y
下列哪项不是脂肪替代品的一个例子
- e) P3 {8 H7 z7 M5 m  qA:Acesulfame K  安赛蜜K表+ f/ N* H. k0 L/ P7 X5 A) @& i( ]
( i) V1 D9 ]- f
37.Health Canada requires that a product labelled "fat free" contain:' W! }* j. u) v/ S4 }/ S
加拿大卫生部要求的产品标有“不含脂肪“包括:" d8 T) K% E' n- p1 q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: H4 J6 X4 y1 D! H1 e, S9 z5 e! t
) A2 U' c6 _+ z; y. _
38.Which of the following is not a problem associated with converting recipes?
! \: \+ u; ?5 C4 L/ t  S3 k7 u0 T' ]下列哪项是不相关联的转换配方问题?
: x& `: t2 g/ {4 @) ]A:Unit cost 单位成本
- Q# \8 s/ Y4 D8 ]8 p7 V# t. o/ ?, T5 `3 Y" d: @* C
39.The condition or cost of an item as it is purchased from the supplier is called:
% K- H- w9 \" l, H* r从供应商采购的物品的品质或成本叫什么; f6 _+ Z6 M/ S9 W, k) D6 X
A:As-purchased cost 购买的费用% `0 Z! D% t0 t! u. }  A( {" P

: o; X) H& K8 D( P0 Z+ W40.The amount of stock necessary to cover operating needs between deliveries is known as:/ h8 ?# N1 W. x/ q
在新货到来之前用于日常所求的必要库存量叫什么
- W. f3 g4 _2 P; P( X6 ^6 `1 CA:Parstock 基本日常最低库存, r4 D( q! e% H1 z: ]1 B

: m' ^3 P' `4 M. N41.Which of the following abbreviations is used to describe the proper rotation of stock?) |8 L  p1 ?, w$ v2 O) v" }
下面那个缩写是用来表明正常库存流程?$ Z. z3 B, [& b/ c) Q# c
A:FIFO=FIRST IN FIRST OUT 先进先出; F' l/ z; O7 n+ g& A8 ]- n2 W+ T
9 M$ o+ X- `  Z# C* B
42.Which of the following knives is used to turn vegetables?
+ z( A& x8 u. k4 `/ W下面的那把刀是用来打开蔬菜吗?2 G. g. j/ R! X
A:Bird's beak knife   鸟嘴刀$ }* U+ [8 w/ [1 w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ P) ~, a* h9 \$ ]: B! A) \/ K( O0 S1 v) N7 Q- `
43.What is an instant-read thermometer best used for?
1 y4 `2 l- b6 R4 M6 ?! W; x即时读温度计最好用于那方面?, @% F  C- @- d- X, {+ a0 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 ]1 R" A' o7 D, x$ V
+ h! ]1 t! M: v& `  Z7 }7 S3 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" U3 Y+ y" z0 d$ C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 C( Z' O( u3 J: Z7 ^A:Cast iron 铸铁
6 u' V4 k) t5 k" q; o: s6 ?  P: B8 y( G* r% \) }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 n' f3 S3 x" q1 V9 x' l! P哪件装备下面有一个可移动的碗和一个S形叶片?
8 A( t3 G; o1 L/ d6 q/ W9 PA:Food processor 食品加工机
- `9 w) N5 i1 e4 ]" l% G/ d  S+ }http://www.google.com.hk/search? ... iw=1263&bih=572
, n& N0 M& ^  L' P2 g9 Z0 [. K* h5 _: x1 A6 h9 C4 r8 k% C
46.Which of the following is not a rule for knife safety?
% \; {- L6 C) |% I4 [4 ~' ~下列哪项不是用刀的安全规则?
6 e7 k4 P7 e6 Y! |& }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 ?! u, a# v. M2 U, _& r' i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 l- m1 I- D( Z# x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 z3 a  U/ T; _5 T, v" [- ~" {A:RondellES
5 Z3 T3 H+ z5 _+ X; f6 fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
" G7 }; ~6 ~5 ^: i7 n9 b1 n& d下列哪项是切成小方块用于汤的装饰?0 P2 c6 b% u' H  x7 E' ^
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 ^4 b1 T* \! ^+ x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* i0 L" S+ D5 T3 q3 K3 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!!——
: Z8 T, t& S. J) C9 WA:Gaufrette
& ?6 v+ p. [. H# O! zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! C; A7 _( x& A/ x( q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 V3 t1 @0 n' v8 a* e1 \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; {8 D2 g3 s/ @8 c6 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 ^8 f* l% i& Q0 S+ B
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)
- f3 d7 k4 q/ q2 H! o; oA:Cilantro 胡荽叶 香菜
: Z% W7 d# H6 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 ]2 }0 |% S: n
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60.Allspice is made from:
5 o8 q; u# i) x; ~+ g 多香果,  多香果香料是什么
5 A4 P) j9 O# P5 J2 g; [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ a) U2 e: Q$ `* n& N- E4 O
A:A dried berry 干浆果
6 L! y# [7 C% j: c
9 Y( t8 u/ _5 r: c61.Which of the following are used to make a sachet d'épices?
) R4 [  U. d( ?# @下列哪些是用来做香包德épices?
3 G1 o6 O# v: |) _: fhttp://www.sachetcatering.com/
2 m) X# i, [/ Q+ ^2 g( t1 m2 |3 vA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?5 @: m( G+ P* H) S
下列哪项不是酱油调味品的?/ G' V& i7 [3 D$ C
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# i& I3 N! g0 H9 t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:
1 @( m* e* Q1 }A:Pasteurization  巴氏杀菌' u& {+ m$ V# ?% _; s% E- g4 H, v+ s5 F
3 ?% c7 l, B0 F; l, g+ i
64.Which of the following steps is not the correct procedure for whipping egg whites?2 Z/ K& C  h* A# M. h
下列哪个步骤是不是正确的蛋清搅打程序?
4 b6 a$ k2 \$ M* a" E. sA:Allow to rest before use. 允许休息后方可使用。
1 ~& W! I: V& ~
2 V1 h" |! Z! o, e  l) z65.The weight of a large egg is between:一个大鸡蛋重量介于:
( X4 b, L9 w& O. X3 f, pA:56g and 63g 56克和63克
; W: ]7 G, G; O$ _% x  Y& p( x6 ~8 L+ W5 z" O' Z/ D+ O8 D
66.Evaporated milk is a concentrated milk that is produced by removing' |% M" m- k" m9 E4 a1 F; [
炼乳是一种浓缩牛奶 是去除什么做的
8 ]  A9 V* N7 S4 W9 q& \: Q% GA:60% of the water 60%的水8 g3 b5 z  h1 C4 W. c6 h
( ~5 y( ~" a3 `3 M; q
67.A method of cooking that transfers heat through a liquid or gas is:7 Q& j- L+ j! A1 v- K) Z
一种烹饪方法,通过转移液体或气体是:
! I& d8 r+ S  GA:Convection 对流
6 L3 E" U; D$ q2 w, J: P- s# m" u8 A" S1 E/ ~9 s
68.The cooking of starches is known as  烹调的淀粉被称为) \7 ?- s, k9 A9 b
A:Gelatinization 糊化
8 p; y! Z  a+ [. b; Z* P
. Y! w. K$ y, r* K$ Z8 n& \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, Y; B9 F5 {7 L0 F% rA:Braising 烤
) ]8 V; G) r$ I3 z5 r, ~. |" _* K. F% C* \9 }
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:  K- ]1 ^. i) z4 i4 q" a
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. p! Y; s+ x% l3 T9 o, A

4 Q0 B2 g. V) m9 \2 i71.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
* s9 M4 T, X2 Z" fA:Fumet 原汁4 V- \% B3 _& y, C, x* K

6 _( `  R1 r  @( `3 v2 X7 F72.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! e! K% o7 i% w6 U# v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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8 f  s, i1 q: n( \- N* U" Y) Q4 B73.Which of the following is a principle not used in stock making?: o! a1 o1 p8 [( G4 p5 `- G  x& N
下列哪一项不是用于制造高汤(低汤)的原则?
$ M& ]  g% Z8 J3 ~' ]  _* s) DA:Start the stock in hot water.开始在热水中操作
1 U1 e5 c5 m/ |# V# M* H$ f3 ]8 ?% z, o4 K  H
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
; ~9 Q! c6 }- Y7 C0 j. [# ZA:Remouillage 法语熬汤
- x, q, W, v/ f( J5 rhttp://www.haibao.cn/blog/post/176242.htm
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