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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。" e0 Y' A' w! |$ ~+ X
1 f! \% E1 R/ Z. [! I# h/ m; H- @
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。4 v4 g* k$ e+ J2 K3 M" \
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
! `. i6 [+ k. i' o) F# F" @) U1.Which of the following methods should be used to determine doneness in a New York steak?% I& k0 ~3 f# g8 b3 |1 a* s2 {
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+ E: Y0 C3 C( Y1 I
A: pressure touch. 压力触摸
/ o& {/ P4 ~0 s- w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 C* h( t; s7 J+ R+ _9 d; `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
8 ^, X9 f" p; w& a) l/ mA: acid  食用酸
9 `( ?, }2 f' P$ N$ @4 a3.Vegetables are major sources of which of the following nutrients?
: T; F: c9 i9 L' T蔬菜中包含的主要营养有哪些
: y  ]- _4 C; z  \6 s; [1 Q: lA:vitamins and minerals. 维生素和矿物质。
$ K, H: @$ h4 L. d3 Q# v4.Cauliflower is commonly served with
8 b; N6 k/ u4 h5 ?6 I( h! ]花椰菜(菜花)最常见和那种酱汁搭配
6 B  @, t+ n0 @8 EA:Mornay sauce. 奶油蛋黄沙司
. ^( p! E5 f  P& _5.Which combinations of products are found in pie dough?
3 b: M) p2 k+ d# m下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)# b3 x% O" q3 N# a4 M$ U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 B7 }/ V$ H# D6The French term for mussels is 法国语青口(海红)叫什么7 H6 E- x5 b# r* ~4 U) u
A:moules.法语青口,海红
9 Z# b2 ^  L, {' f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 ^5 r) f- t6 a) H; t# p. a
A:faintly fishy. 稍微有点似鱼味
8 A* c0 r# f0 s" b; y- S1 S8 X8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* }, _# ]% ^/ x6 kA:2 days. 2天7 U' O. {% Y8 t' X( o4 R2 _
9.What are the principle ingredients in ratatouille?
8 y- V& }* t  z- ]( J7 v1 f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) z1 J0 s* }+ L0 v- h0 \
A:Zucchini, eggplant, green peppers, onions and tomatoes9 q. M' x9 q  K+ d4 X
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )8 i) v* [4 [2 n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?" V% Y0 Y5 w1 P) q$ [) c) _
A:cook food in quantities that will be used up within 20 to 30 minutes.9 U( p3 o$ r& N3 ~3 H: g
大批量烹煮食物要在20到30分钟内
! G1 F) x; J, \3 Z! Y0 v1 ?11.What person has the authority to issue a Health Permit?* g9 v1 Y4 w2 F7 u# @7 T0 T$ X
谁有资格颁发健康证(卫生证)。( X) Q- q2 L% n
A:Medical Health Officer.- n' L* ~6 j6 e3 O% m
医疗卫生官员。& r2 n8 C/ X" q8 [- F3 r1 `, E
12.For what period of time is the health permit valid?8 L5 ~6 _2 N( y7 m0 f' f! \
健康证的有效时间是多久?
7 |, z9 P) c' E0 lA:12 months.12个月, k8 J  \! h% w6 c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air) \. H! ?: |% O
在食物和饮料准备区,通风系统换气的标准时什么9 w' T5 p% R7 j+ @
A:08 times each hour. 每小时8次
$ U/ s; p9 r0 l# W; Y14。The minimum temperature for manual dishwashing in the wash sink is
9 ~8 J6 ~7 D' u$ t% \5 Y8 \手工洗碗,洗碗池的水温最低多少度?1 T& l4 L4 }* [
A:110 degrees F (43 degrees C). 43度7 o* m2 h7 Y2 A4 N; t) |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' Y1 h6 w( M- k  v用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# }+ e* J5 O  K! v: j! w
A:180 degrees F (82 degrees C).  82度) B4 u( e; `1 U8 W
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ R/ e2 q0 n, }: ^* {/ c1 |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
, _. q  J, v: u: E6 xA:en papillote.  法语自己理解7 j7 J; N; X* N
17。Wing or Club is considered a$ i9 t8 Z3 L, }- }& ^8 I
翼和CLUB 被看做是一种...- \3 u9 k9 D7 r- @/ `
A:Bone- In Cut     带骨切
8 E) l( s5 b0 d, {- U18。New York is considered a   纽约牛扒被看做是一种
. y$ S# @! J( |7 Q5 V  uA:Boneless Cut     无骨切) J& Z! g$ v% `" F# r
19.In general, a court bouillon for freshwater fish will contain
0 ]# Y" ]% b  i# z: }) `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
+ J4 s+ Y, Y- w2 mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ g: N9 y+ V% n: G( N3 h: S3 z和做海水鱼同样数量的调味料和香料
! V0 \) O0 r( ?* a20.Anise is very similar in flavor and appearance to
% S( u% y2 X8 @8 T八角和下面的那种原料有相同的味道
. F1 H' H5 ^( L! U+ `  ]A:fennel  茴香
" F" }; j; r2 K: I- x/ [21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 W0 J% b% J" X& F! C- y下面那种原料更像大葱且有平面的叶子
  U2 L! G2 I; u5 a$ ]A LEEKS  似蒜葱 (这边人叫京葱)
4 J; z7 I, y5 n. b" \22.Which of the following cutting shapes refers to a small dice) k1 s# p9 |* z) Q! ~' t5 R
下面那种刀切形状指的是很小的粒(末)
7 b/ V% f! a, {7 G' cA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. K# [" [8 k$ X$ ^) M23.Oil is added to the water for boiling pasta in order to$ M$ P, Z2 y1 j) B) h
向煮沸的pasta (意大利空心粉 )中加油是为了0 N, f" b! W4 b7 J
A:prevent the pasta from sticking and to minimize foaming action.
0 \: K5 G: P+ S7 S7 F- s防止面条黏合并降低发泡。
* u" n) P9 [' A' y2 L, f! C! D24.Which pasta dish features pine nuts and basil?2 Y, _. _$ Z4 v# ?
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* P% t& f) E' pA:Pesto.一种绿色的意大利面酱 ) D6 `. O! s* _4 ^4 \
http://www.tianya.cn/techforum/content/96/563836.shtml2 Q6 A& L6 S! g! T" _
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25.Which of the following is a spring vegetable similar to spinach?
/ F' {5 u' N1 p下列哪项是一个春天的蔬菜类似于菠菜?
" I9 q$ ~8 r7 u$ eA:Sorrel. 酢浆草。
7 Z/ {; X/ c) J4 S* B8 rhttp://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:* G1 ^; x( W8 V) P) R7 P. T
哪位厨师最早带来高水准浮夸的美食
% X& x" g) z4 M/ cAAntonin Carême 人名 安东尼·卡罗美
/ C6 R$ z2 C; E9 m2 z/ m$ Q8 _# Z% E, b% I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' \1 t4 E7 S7 j& f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。- A( n7 @' `3 W1 g+ `* d
A:Cast-iron stoves         壁炉
, h; {+ f+ Y- a6 b5 I, Thttp://www.usstove.com/products.php?id=69 s* C) b4 k) }9 X' N
6 c. I, q' R9 T9 d5 r4 n+ B& B/ B+ n
28.The French term used to describe the roundsman, or swing cook, is:1 S8 H( J$ x% w# z; z" V/ W) R
法国术语,用来描述roundsman,或摇摆厨师是:
8 [; h0 w, E9 G% i" u3 NA:Tournant   图尔南# A  M$ h3 g+ k# E7 D3 o3 w
* w! a2 y& U- N+ g$ n3 T
29.Another term for the wine steward is:3 @, W, e" h1 N
葡萄酒侍酒师的另一个术语是:" c+ C" I% A6 g9 X9 |
A: Sommelier 侍酒师
. y0 I8 x2 g7 n) |2 A  `  [! T" ^" D; a! t0 P$ t5 r2 K- B6 V9 _
30.Molds, yeasts and fungi are examples of a:
$ V' k, E8 O8 a5 W! z- R" R霉菌,酵母菌和真菌是一个神马例子
7 u. L. j& a( u# n8 n! _# S7 bA:Biological hazard 生物危害
$ }  `9 T2 Q* P4 s, F5 L/ x, d( o: a5 e% I
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" B/ Q. f" v- I
根据加拿大食品检验局,食品的危险温度区在多少之间:# z1 p, h$ @1 `. A+ U
A:40° and 140°F (4–60°C)     4-60度0 Z5 \  t" Y4 d' X7 o$ r7 V# f: o
+ Q1 S  a+ S9 @, K! }5 T, Z
32.All bacteria need the following for survival:
3 _6 I0 J. g9 R所有细菌生存需要以下哪些内容:
! `, x8 g) `* c, B# p$ X- n: hA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) U4 o& d3 U$ h, o& l1 o- k
# e2 |; v  K3 f# |
33.Which of the following correctly represent critical control points in a HACCP system?
3 q' m: o* R) d$ ~" n以下哪项正确表示了HACCP体系的关键控制点?4 X. E" |% i- Z  W# d4 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 V3 l5 [8 U+ t/ Y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% g5 ]% v0 g5 ~5 {* L

+ y8 q/ E- m2 S4 A3 h34.Which of the following is not an example of a carbohydrate?; m9 n! R+ Z& C
下列哪一个不是碳水化合物的例子?; s# I& ~* J) W# a2 D  O% p( `' @+ {
A:Essential nutrients 必需的营养物质2 `0 n) r4 b7 s6 _/ Y! F  w+ @% ^

. m/ z$ u- w9 v35.The process by which a liquid fat is made solid is called:3 L" x% M- R/ J4 b$ R3 |
液体脂肪做成固体这个过程叫什么
- Y$ c  U+ j. L! bA:Hydrogenation  氢化
& L& I9 q1 [1 U/ N9 D0 x% K8 [2 u5 _2 _+ y8 R. j
36.Which of the following is not an example of a fat substitute?) V0 I7 a) K) W9 o. q
下列哪项不是脂肪替代品的一个例子
0 T4 H4 E: m0 m2 Y$ r; B2 R! lA:Acesulfame K  安赛蜜K表
& K7 O- O/ c5 {" L
& E1 U( Z1 q% B6 m0 Y3 t) t37.Health Canada requires that a product labelled "fat free" contain:( [6 {" \5 z" U# Q/ I  M
加拿大卫生部要求的产品标有“不含脂肪“包括:
% o- M5 o" n7 w1 Z8 D$ f0 l6 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: k! a6 s" p% `! ^! U: ?% L; S
/ r0 ?' Q- n; B0 F* M
38.Which of the following is not a problem associated with converting recipes?# l8 d5 m5 t8 j4 j
下列哪项是不相关联的转换配方问题?
* ^! T$ J6 L  Y5 ~$ ~" BA:Unit cost 单位成本
3 R4 Z! {7 ^* G8 ?0 j- E5 Y9 o# v* ]. c  R% C
39.The condition or cost of an item as it is purchased from the supplier is called:
$ t) N- N$ n3 g) b4 I从供应商采购的物品的品质或成本叫什么
3 T. C3 {( V1 ?8 B* ^A:As-purchased cost 购买的费用3 I4 u, L& d" X+ |
3 u- b* J8 k' K  K9 u3 S- E
40.The amount of stock necessary to cover operating needs between deliveries is known as:# b4 e4 h; S- ]! x- n- _$ ]' x) k
在新货到来之前用于日常所求的必要库存量叫什么
2 r4 P7 H% v8 S# [: w4 kA:Parstock 基本日常最低库存' V) W) K, s4 P7 h

) H9 R- K( Y/ a7 ^& l. ]$ z2 w41.Which of the following abbreviations is used to describe the proper rotation of stock?4 r4 ^3 r( c- R$ h1 U8 g7 u
下面那个缩写是用来表明正常库存流程?9 I( y  e+ O+ k! u0 }
A:FIFO=FIRST IN FIRST OUT 先进先出! s5 A2 a6 f$ K. w% w5 [
9 q8 K: ^4 E+ m# N4 P( W
42.Which of the following knives is used to turn vegetables?
4 w. v- `, v6 y  q8 `/ @% _6 j9 q/ E下面的那把刀是用来打开蔬菜吗?  P$ U+ k8 }* b: G4 H. ^
A:Bird's beak knife   鸟嘴刀
) R1 f7 `( E3 n" U: y2 S( chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird' f7 [/ o, i+ f9 U& q

+ L" h, q/ p0 j( ]1 X* y6 x  j4 L43.What is an instant-read thermometer best used for?
8 V* l& x% T) {: i! k  l即时读温度计最好用于那方面?, J9 V: L& h& H$ A/ A
A:Checking the internal temperature of a roast 检查被考物品的内部温度' C  [4 R" O  y: r8 J+ ~

! a: l# s7 B+ c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" `% X8 u" [) n# @: K4 C1 ~. n' N下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 O$ ~/ @  ?$ S5 T1 hA:Cast iron 铸铁9 F( {2 E) E0 `% t" B
0 o9 P1 S; V# |3 _
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?3 H1 n0 s4 A. f
哪件装备下面有一个可移动的碗和一个S形叶片?- j6 p9 a- \- c3 G2 ?6 K, t
A:Food processor 食品加工机
8 j5 j* z; i5 S3 i; P) ^2 ^; v  `http://www.google.com.hk/search? ... iw=1263&bih=572
: u! _# C2 g! F0 x2 ~0 X+ F7 n; `5 _% K, B$ \: g/ K
46.Which of the following is not a rule for knife safety?9 y+ Q: Z- b! x! s& c! E6 s, g7 j
下列哪项不是用刀的安全规则?) P, u) `- v5 t8 O) O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! Z& v/ e2 a# T

3 h6 r0 P9 \) V) ^- U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ S: G4 E& f  c+ s, ]4 X' C4 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 j3 l1 H# ]% R8 GA:RondellES : O& S. D5 N5 f/ n' J6 Z8 T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! |6 A; l& n' E+ z; X
& g+ N* ?% ]7 U2 a: g! o
48.Which of the following is a diced cut used to garnish soups?
0 U/ B" T; H: L5 [) c$ Y" x. l下列哪项是切成小方块用于汤的装饰?9 F0 o) g7 V$ ]1 l# v! h+ m' d0 ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% Q0 L+ l; W& Z4 B8 C7 {# k$ M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& D+ h: }5 }( O2 [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!!——
: {7 n2 x/ k' c' }, t* QA:Gaufrette
# w. {1 N$ d. ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# k* N$ P  k% k5 C$ ^" R
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 f2 }* u% x( T$ [; AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 W( T3 R/ e( E2 C' O' y) H& W

+ _& l9 t: k7 o- G$ Z4 |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 Y1 \( P9 i2 E; |/ B4 J9 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)& s, k+ A8 n- G( M6 R5 H& B
A:Cilantro 胡荽叶 香菜
7 B6 W' w$ ^8 n+ qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ V8 w3 I6 Z- C
5 u* z! s3 Y3 `9 r! o
60.Allspice is made from:
7 C# h% M' Y+ U" W) r2 T5 F 多香果,  多香果香料是什么
; J7 |! R4 b) U" B8 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: S. x! I+ G0 g' ^% f. L+ V
A:A dried berry 干浆果8 v: C  n7 t- M$ {9 G
- ~- s, h2 z0 U1 p+ A
61.Which of the following are used to make a sachet d'épices?
' `3 p0 m  k) {( A/ e5 Z下列哪些是用来做香包德épices?+ r/ j7 y! P- ]6 X; i5 n
http://www.sachetcatering.com/
) E/ u; P- ]% o2 NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ [( U# l# f3 a, G* G: k; [! A; d5 S6 k( L
62.Which of the following condiments are not soy based?4 [( v1 }8 f/ Z; L! O7 V
下列哪项不是酱油调味品的?4 P; m6 Y5 \4 b5 e( [
A:Wasabi 日本辣根
1 t3 ~/ F( X* `) }$ N  C( b0 @
; \0 c- k8 y  F63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* w6 ]4 P6 i3 z- 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:
5 v; D0 f; b1 n. R/ a) h$ g; R0 V( {( n3 xA:Pasteurization  巴氏杀菌8 b# z- ]; i4 d6 W* t
; Q1 j- k1 ^. @! ?; h+ B4 h
64.Which of the following steps is not the correct procedure for whipping egg whites?% r# B9 P" N  @8 q
下列哪个步骤是不是正确的蛋清搅打程序?% E7 A- u; J6 {
A:Allow to rest before use. 允许休息后方可使用。6 {8 t- o7 G. c) m3 `8 n" G1 k

! K8 u: y0 U* h" U% z2 E65.The weight of a large egg is between:一个大鸡蛋重量介于:
* D, c# f. b/ a; t8 BA:56g and 63g 56克和63克8 X( {+ I( Q* K3 n. C8 E
$ F" b3 S  L9 L9 J6 b
66.Evaporated milk is a concentrated milk that is produced by removing
1 F* w$ b, Q, \) B1 F: W/ {炼乳是一种浓缩牛奶 是去除什么做的
2 ^6 _0 G: ~# w+ L8 g! T( s# GA:60% of the water 60%的水0 k! j9 b6 \/ W8 Y& {4 ^1 V

3 H$ r2 w" B" n* X1 Y/ Q67.A method of cooking that transfers heat through a liquid or gas is:
+ {+ W; y, {* a1 r6 f一种烹饪方法,通过转移液体或气体是:5 U5 W; o1 g% v# g: \
A:Convection 对流
5 C7 `) e+ f% T$ D) ?& d) ?2 w9 l. ?/ K+ z/ D: _0 b, g
68.The cooking of starches is known as  烹调的淀粉被称为4 m) W  S( s6 K
A:Gelatinization 糊化
9 L; f6 @/ ?' R. Q7 ]" g4 s7 a/ l! A& Y% N* X
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( A- @. F; E4 N; s0 M8 ~5 U
A:Braising 烤
) Q  z& Q" ?/ r3 |& N$ ]! U5 _2 }" o$ z* e+ X, X
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:
  t, O4 z3 ^& ~+ VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 _9 F3 j8 @2 J4 T7 X% F6 [

6 d& Q8 \+ h* J; t, H3 {( N- q+ D- w71.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4 }2 J$ l5 w5 W
A:Fumet 原汁
( z; N! v3 f) j3 V
; D- Y8 X& @1 D! d& d1 M! o2 k+ C- {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
: z3 o$ C4 Y* O$ LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" x2 O0 d( ]/ y4 t* r% ^/ W. ]/ a! f4 R" k
73.Which of the following is a principle not used in stock making?
/ k0 {3 C0 e! K: [( |下列哪一项不是用于制造高汤(低汤)的原则?  G4 [) ]* c7 }
A:Start the stock in hot water.开始在热水中操作0 L9 H+ o7 E& z6 D. G2 t% t
3 U5 U" u7 W' Q& v% Y
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( C7 A6 |+ r: M' [( I4 Y2 g4 k
A:Remouillage 法语熬汤. r6 m  |. W: |$ b7 e
http://www.haibao.cn/blog/post/176242.htm
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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