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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 M9 M8 r  e! z( w
* Y0 t/ w8 B( j3 ~8 R- U- ]
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。" p# k# Q* d: M( h* G
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# H! A) L2 @) p0 g
1.Which of the following methods should be used to determine doneness in a New York steak?
! N, \2 T" h8 W5 ~5 A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)
1 [9 v. }5 B0 F- a! Q6 \A: pressure touch. 压力触摸4 v$ F$ A& L& t8 z2 M# T
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid: y: |# b2 ~1 I" Y/ 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
# V: |2 U* [) u/ u- w2 H) Z6 Z. AA: acid  食用酸9 @5 A, P# M; U& C7 S
3.Vegetables are major sources of which of the following nutrients?1 ^! k  a2 T: I3 e
蔬菜中包含的主要营养有哪些
6 e2 k6 Q9 N2 V$ m# x. JA:vitamins and minerals. 维生素和矿物质。/ V  X7 V$ f5 ]
4.Cauliflower is commonly served with
: g/ a5 b* R" {5 [! G5 k. Z花椰菜(菜花)最常见和那种酱汁搭配
+ a  E- V& O, q- xA:Mornay sauce. 奶油蛋黄沙司
' u& c1 `- P- X5.Which combinations of products are found in pie dough?6 Z; W. h( t# o7 `+ f  v
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' w% J# v2 o4 p# I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 r- `2 x2 Z" f' ?
6The French term for mussels is 法国语青口(海红)叫什么* ?) r+ B: A. ~2 a( p
A:moules.法语青口,海红( f& ?  _$ N; P6 ]6 k
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?% v. G" c; p8 n, t* L
A:faintly fishy. 稍微有点似鱼味
- X# }1 a+ z6 q2 X8 g* O+ H8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 W2 @# _- y) ^& n/ p% J, g9 Y
A:2 days. 2天1 e% Y$ P6 x, R6 y
9.What are the principle ingredients in ratatouille? 5 R$ D6 ?* E0 R) R
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 C. v- d$ q1 ~7 u" l$ L
A:Zucchini, eggplant, green peppers, onions and tomatoes2 B7 v5 |/ g4 F: h' U
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' F1 w! Z- k( a- _  ]10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?% l; D4 X/ `, }. a) G% _
A:cook food in quantities that will be used up within 20 to 30 minutes.
. C% g0 T3 ~& j/ s大批量烹煮食物要在20到30分钟内/ _+ s$ E3 [5 b2 Z$ B6 R! L. U
11.What person has the authority to issue a Health Permit?
( O8 v6 W" J% E: v2 [谁有资格颁发健康证(卫生证)。0 H# C4 s3 {3 T% ~
A:Medical Health Officer.: E; R: M9 t0 w  T
医疗卫生官员。
: j7 {5 P% l8 @7 l% M+ x/ T12.For what period of time is the health permit valid?
- @# b9 j7 s9 m4 `: G" F+ n6 t健康证的有效时间是多久?7 F2 q( s; r/ O' @9 ]; Q
A:12 months.12个月
0 c+ g. B# Z5 C/ C3 S# o+ U2 P13.In the area where food and drink is prepared, the ventilation system must be able to change the air! v6 {* Q) q+ W' q$ ^& i. b+ {
在食物和饮料准备区,通风系统换气的标准时什么
% s: J# A+ w- }2 x( [+ wA:08 times each hour. 每小时8次9 x7 p- ^9 J' u
14。The minimum temperature for manual dishwashing in the wash sink is
6 m1 I! I( Z9 Q6 z; A手工洗碗,洗碗池的水温最低多少度?# p/ t8 u% Z" m0 R. E) K
A:110 degrees F (43 degrees C). 43度- S& C+ x! q* i
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% X, t0 N1 z' s5 `* O& i: `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 \8 s' G4 A" v5 c3 a4 F
A:180 degrees F (82 degrees C).  82度, ]1 w5 H4 i6 W% l, {2 Z5 y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called8 B1 d" K$ p  U, s. U7 M0 I7 i7 {) A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ Q# S4 p% @0 B: a  \. T/ G
A:en papillote.  法语自己理解
& ]$ F" \: M4 W( }' s$ m. _  {' {9 q! E17。Wing or Club is considered a
/ E' Z" z& U. r4 R- ]2 ^; {翼和CLUB 被看做是一种...( ^+ S6 j! j8 l6 S# p' x
A:Bone- In Cut     带骨切0 g1 a- s# U1 W' ?  w, G
18。New York is considered a   纽约牛扒被看做是一种
# V$ s& {9 {: R  F+ f2 M$ e4 DA:Boneless Cut     无骨切
/ Y2 C' ]  W1 v, K' {19.In general, a court bouillon for freshwater fish will contain/ i  E! ?" a+ D# o: O, 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
1 h0 K! i* u  `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 F( W7 v$ e" b( @* M和做海水鱼同样数量的调味料和香料2 `  R' g3 ]6 ?- X! h
20.Anise is very similar in flavor and appearance to$ n6 X& ^9 |- b; i" E' h! R
八角和下面的那种原料有相同的味道
" T3 |, l% f( d5 }* z6 |+ nA:fennel  茴香3 j5 b" b! f, x$ y% @
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 k% d9 g% G4 J: V
下面那种原料更像大葱且有平面的叶子
* K6 V. m: \1 s( ^A LEEKS  似蒜葱 (这边人叫京葱). X! @& q/ l% r# \7 V* r" L$ t. N: d
22.Which of the following cutting shapes refers to a small dice, \' i$ o7 T7 A4 Y$ l1 B
下面那种刀切形状指的是很小的粒(末)1 o; y2 [6 C+ f1 U% F+ F. b3 c3 f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" k3 V" J4 m- F; v7 F  k  o* Q23.Oil is added to the water for boiling pasta in order to
7 H, l$ U$ z$ a/ X7 j向煮沸的pasta (意大利空心粉 )中加油是为了$ [1 Q2 n2 w/ R0 Z
A:prevent the pasta from sticking and to minimize foaming action.! l# t3 J% {. G
防止面条黏合并降低发泡。
: F8 r% G1 S/ q24.Which pasta dish features pine nuts and basil?$ Q1 T4 @7 P  E& b3 D. ^
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
$ D& b* s' J, O% B! K: N6 T6 }$ sA:Pesto.一种绿色的意大利面酱 " p4 B+ l( Z5 ?6 f# I
http://www.tianya.cn/techforum/content/96/563836.shtml
$ T+ q4 t+ b( }3 b$ i- M: O" l' T& c4 O7 F& i0 I+ U
25.Which of the following is a spring vegetable similar to spinach?3 V* J) x% u2 [
下列哪项是一个春天的蔬菜类似于菠菜?
% N( q, _" A6 YA:Sorrel. 酢浆草。$ G/ ~- l$ ~1 o' V: 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?
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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:" A' E( k: _# C0 T
哪位厨师最早带来高水准浮夸的美食, ]- Z9 O" u7 f0 ~+ k2 c/ S+ x
AAntonin Carême 人名 安东尼·卡罗美
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* T5 p: \+ n7 V2 r3 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- [. T7 e& M. `7 n$ O7 H& s
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, j; H& ^8 O1 ], O8 M. S# Q0 P
A:Cast-iron stoves         壁炉
: ?$ R) \; `/ x1 Q8 `; dhttp://www.usstove.com/products.php?id=6( x" N. s  `7 ?0 a8 S8 x5 K$ N

- K+ @& A1 I* r  q& L7 Y" x" T28.The French term used to describe the roundsman, or swing cook, is:
) j5 p7 [6 J" {+ Q3 a' o( m; }* h* U法国术语,用来描述roundsman,或摇摆厨师是:. r5 k: P7 R: M. c- D
A:Tournant   图尔南
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) q3 N/ C4 o! |: s& @4 f! a29.Another term for the wine steward is:7 {, t9 u# [$ c" u
葡萄酒侍酒师的另一个术语是:, m, k8 |- M9 f
A: Sommelier 侍酒师
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9 W* ~2 I" G1 M( [: j6 n30.Molds, yeasts and fungi are examples of a:
# d  A! p# o2 G& ?霉菌,酵母菌和真菌是一个神马例子2 [; l% b3 N$ I2 f+ y$ }
A:Biological hazard 生物危害
9 @  t- x( T( ^6 v: f; N' k4 d  D( |$ H7 b) V' l: Y. k; ~
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  \7 G( ~( ?+ {/ q# h
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 l- p. E# [( c* q6 c# d2 u' \' NA:40° and 140°F (4–60°C)     4-60度; h4 D4 t1 Z6 p# `$ j  u
7 v9 B# F$ ?, b3 E/ R* B
32.All bacteria need the following for survival:5 V, E! N6 H; V( B. `$ x" |
所有细菌生存需要以下哪些内容:3 t8 `- L- w2 M- \7 B+ o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 H- P6 P; z2 }$ R
; T4 n& m' K; d- w0 j; m33.Which of the following correctly represent critical control points in a HACCP system?
8 \; X1 Z. Y& @7 `0 f) M以下哪项正确表示了HACCP体系的关键控制点?
# ]: _  W: w, V/ k& a: N$ SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 v$ [3 {4 ]. ]1 G* S6 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ Z! b5 D4 e  Y+ D1 e* }- i
6 P7 X- E( i* v  t2 A2 h# c) p34.Which of the following is not an example of a carbohydrate?
% a7 E: y0 @1 T" \  \下列哪一个不是碳水化合物的例子?4 S' a% c1 D8 y6 u
A:Essential nutrients 必需的营养物质) k' K9 T9 R% P0 @2 O  ?

8 ?. ?. I1 _8 x7 u5 T6 o* ^35.The process by which a liquid fat is made solid is called:- [) y( }8 X9 ]  n+ V; H
液体脂肪做成固体这个过程叫什么+ j& X3 U" Q3 v/ U0 _
A:Hydrogenation  氢化* w5 h; J% C9 k$ }

: E9 d& C) X7 [; W1 ^36.Which of the following is not an example of a fat substitute?
# C9 _' E8 w$ }8 A. }下列哪项不是脂肪替代品的一个例子7 a5 D- k! V# W; D) K: h
A:Acesulfame K  安赛蜜K表9 R4 [( l9 d& w( _
. N9 D4 e/ l) A9 n
37.Health Canada requires that a product labelled "fat free" contain:
- z$ T& z% x9 r% f加拿大卫生部要求的产品标有“不含脂肪“包括:
5 x9 ~& T& r" J. v6 CA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" g& U; t4 R& Z
$ V, Z$ l' i5 u38.Which of the following is not a problem associated with converting recipes?$ `. A4 D& R* X( I' F  f
下列哪项是不相关联的转换配方问题?- z- x) h. Q. U) d: S; U4 z
A:Unit cost 单位成本. E- j5 U! m; j8 ]+ H+ ~

8 b* S: s, b9 ^39.The condition or cost of an item as it is purchased from the supplier is called:% {: p3 e5 L7 \
从供应商采购的物品的品质或成本叫什么5 u, X& p! p/ x$ V, e
A:As-purchased cost 购买的费用
, c7 G, I: y/ R1 L. N6 \& D* u( T1 g
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 M4 L" }( C* A
在新货到来之前用于日常所求的必要库存量叫什么9 I# g+ d6 S; x
A:Parstock 基本日常最低库存* E+ {* R; n$ Z  G* Q# _7 S9 [+ ~  E
; t1 V8 i+ G. }0 a) @8 F$ e/ U
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; \7 J" }" [4 A, ~下面那个缩写是用来表明正常库存流程?
8 y; k, Z$ u: f0 P  UA:FIFO=FIRST IN FIRST OUT 先进先出1 |' `4 G( v- @9 e( b- O
3 y' d( Z) |1 j/ ~
42.Which of the following knives is used to turn vegetables?
8 R9 u" ?8 c' n- a下面的那把刀是用来打开蔬菜吗?8 ?* M/ X! r* A7 u2 v" _' \- ^
A:Bird's beak knife   鸟嘴刀# \3 T8 Y+ B" P7 u* g7 G1 {5 d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 w% R$ Y7 a  M% m2 R  A
) T, r, p  E! H  p. X43.What is an instant-read thermometer best used for?( Y  R1 a! z7 v5 j. q- t
即时读温度计最好用于那方面?
5 f/ d$ J8 F/ Q+ W( m6 Y/ zA:Checking the internal temperature of a roast 检查被考物品的内部温度( N  D4 H" G0 H/ `3 @$ G4 A
# A/ M5 A8 ]9 F. {/ ]% x: L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 x/ h, I6 R2 R( T  {* S  t
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) h# `% p& x8 s4 j' \A:Cast iron 铸铁
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( S' o+ M# k) u9 X" w9 z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ o- y# J5 L$ o5 l6 g哪件装备下面有一个可移动的碗和一个S形叶片?1 e' K' z. i& Q. X3 W: v
A:Food processor 食品加工机
6 t9 O" \- G4 w/ C2 S6 y* vhttp://www.google.com.hk/search? ... iw=1263&bih=572' m- u" m% C& n$ i: W4 S
4 F% g: O$ d% h; g9 h2 \- k3 }+ K4 J
46.Which of the following is not a rule for knife safety?1 ~, z  m' U9 F: S; L. q9 y
下列哪项不是用刀的安全规则?8 I: D: R+ Z2 w5 m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 y$ L  w+ B* c0 ~3 ]% q9 k1 S2 E
6 ~+ _+ {/ L, i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" o/ V" p% j$ B) J( c
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" [8 f- q9 K% {( Z& J
A:RondellES
1 R) I7 w7 K6 J( Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& }! [5 k5 u; ^

1 n) y% d7 A7 N! h% {48.Which of the following is a diced cut used to garnish soups?. h& M1 `7 f% w9 [8 H% I- r
下列哪项是切成小方块用于汤的装饰?2 Y& Q! |) w6 s+ ~5 D5 M% v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm, X" t( |" q: G' p0 d- z& D  L2 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 u& _( C; V# c; k+ j# _/ A& X
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!!——3 E- c1 e0 I5 ?# k
A:Gaufrette 9 O# D/ \( }1 l  i  Y) z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 s+ b) o+ ~: I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 O, c; w4 {5 c$ N) ?' Y- h( n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. h2 _' H9 ~) k

! W0 h/ l& k, i) A0 E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ @; n8 E" m7 B2 D5 W% L( ^
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 ^6 K% Y2 c  Z6 v0 E6 t" F  LA:Cilantro 胡荽叶 香菜
! Z0 s, ~% o: {/ [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: N' q3 s' n* q: y, y
9 x1 a, [4 }3 O
60.Allspice is made from:8 \, r2 D& f+ O9 R/ h% U. i
多香果,  多香果香料是什么
. h. q" S) }9 Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 m$ z. K' ^1 N* Z
A:A dried berry 干浆果7 ]" z/ K; A, p7 N

- c' R" w- _/ k5 }; E7 o, V$ ]3 Y3 r61.Which of the following are used to make a sachet d'épices?% w. Q! I% A% s. V0 {8 \
下列哪些是用来做香包德épices?
/ Q, ~# n( L- U! n8 |. S7 Shttp://www.sachetcatering.com/
7 I/ Z* @3 `/ i' ~9 R2 E8 [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 `0 A# y& M6 a/ T: n. U
5 [  n3 x7 Y) ]62.Which of the following condiments are not soy based?
% b; W' }5 @! y! A下列哪项不是酱油调味品的?/ G# y. D/ K9 H0 S- F: M
A:Wasabi 日本辣根# O3 ~! o& z8 D+ `

7 v' `. D# Y0 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 z5 v" K8 z$ h1 i/ H3 z
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:! i& _) f/ y- Z, r  s+ d( c) Z
A:Pasteurization  巴氏杀菌
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- a, r  x6 T' ]+ x! y- u* \3 D1 j4 A64.Which of the following steps is not the correct procedure for whipping egg whites?+ L/ d5 T$ }5 z( \4 o% Q, ?4 r; m
下列哪个步骤是不是正确的蛋清搅打程序?
% ^8 J; a4 x! R0 `0 |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:( k5 V, t2 a: h' I
A:56g and 63g 56克和63克+ y% \6 c9 S) B- \" x
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66.Evaporated milk is a concentrated milk that is produced by removing
6 X1 C/ S6 ]6 B) z& L炼乳是一种浓缩牛奶 是去除什么做的8 U7 \& W) ~' S7 a
A:60% of the water 60%的水. y" t1 v' C3 ?: w; E' G/ H
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67.A method of cooking that transfers heat through a liquid or gas is:- H7 ]7 q8 `3 G' h
一种烹饪方法,通过转移液体或气体是:8 b- \3 Y6 S2 I( ?' f
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为
# y( v* ~# V' e- S" IA:Gelatinization 糊化1 C1 E2 i" `# M5 Z

% @' Y8 m& `, ^! I( O% ?; v3 a0 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?3 d# M% R0 U* I$ ^7 {
A:Braising 烤0 z6 V4 k5 M+ E6 o& |3 w9 u

8 i, u" t3 {$ L. Q9 }: ~% M& V! X) e70.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 Q2 A6 v, I& N1 q. KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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) C) ~" K' J0 O0 U$ T71.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
2 O! _2 o2 a# _  a: }- Q$ O9 D& H' _A:Fumet 原汁
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% |+ g+ A, @2 A! d" I72.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
2 j! F# n6 [+ s' d# P9 |A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& y; n$ L2 u, {' K8 }73.Which of the following is a principle not used in stock making?7 ]( o' x# w4 K* `
下列哪一项不是用于制造高汤(低汤)的原则?! v' S8 o- C, J; w: ?% x3 Q, w& f
A:Start the stock in hot water.开始在热水中操作" U$ L$ W% ?5 o3 N6 [" K

- t4 H% b/ i% R74.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
! h1 ~! [. ]' z& i0 V/ HA:Remouillage 法语熬汤
5 J( O) Q1 c, d, a4 ghttp://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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加油!
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