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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。# Q* }$ f. @* z: |' Q5 y

. P! j" m( W* B3 ^! \0 K. e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。
/ |) G3 M1 `3 G9 F9 t* c/ f2 Q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0 D$ j; I4 z2 o- h6 V+ e$ V
1.Which of the following methods should be used to determine doneness in a New York steak?
( Q9 P1 x, @0 Q5 P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)
6 S( x4 \0 i6 l; S2 o! GA: pressure touch. 压力触摸
# x9 l1 D% t" \! |" S* G3 z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ D8 `- V- J: z" P/ |# y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
+ u/ o2 |) @- @9 l3 uA: acid  食用酸
$ R# {$ F# `+ x, S3.Vegetables are major sources of which of the following nutrients?
) x" J8 J( |: A8 g' O蔬菜中包含的主要营养有哪些% o/ t) o8 Z4 D% E
A:vitamins and minerals. 维生素和矿物质。
# }# L7 z8 W2 T* p4.Cauliflower is commonly served with1 [. a& n- B% P; s- c( [- \7 ~
花椰菜(菜花)最常见和那种酱汁搭配
5 r) D8 W8 a' [3 q* VA:Mornay sauce. 奶油蛋黄沙司
& U/ t+ r5 u, m# y" I5.Which combinations of products are found in pie dough?
7 C( _, M: g: }5 d! N5 y下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)- s- N: W) ^' ^( X5 t
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 F/ m9 _) O; D# F1 V, V# t6The French term for mussels is 法国语青口(海红)叫什么/ `  }6 l  ]3 S
A:moules.法语青口,海红9 w, [. }7 W/ B* p# h( d1 `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) y# y; B' D/ n' s% t3 P; V% S
A:faintly fishy. 稍微有点似鱼味
: ~2 O) A" h) F- v5 s( _5 \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 v9 {  F8 w7 z: W& x/ ~3 aA:2 days. 2天
0 o/ s/ x8 a' W9.What are the principle ingredients in ratatouille?   k4 _6 l' R" F1 F4 F
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): W+ c! m, {5 t7 l: b
A:Zucchini, eggplant, green peppers, onions and tomatoes$ s7 U. g/ |: c
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
/ b9 n2 t8 m6 ?/ S- F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 ?$ J1 V+ m9 c% h- bA:cook food in quantities that will be used up within 20 to 30 minutes.3 Z+ x% f1 q: e" g# G& q; S# s
大批量烹煮食物要在20到30分钟内4 ]$ O0 Y2 }* l! x' r
11.What person has the authority to issue a Health Permit?
- `  u9 n2 X0 _" D. c1 x9 w谁有资格颁发健康证(卫生证)。/ b8 U# t; H/ I4 g, w6 _- f: O# g
A:Medical Health Officer.* T, Z  V4 ]$ G# V3 L
医疗卫生官员。
# U8 |- d% w* k. N6 I; Z. y12.For what period of time is the health permit valid?
" h  @% s* N6 g: e+ \健康证的有效时间是多久?
: Y5 u+ B& T6 [$ F5 T+ k# hA:12 months.12个月
; x" s  M% p$ S: k$ T13.In the area where food and drink is prepared, the ventilation system must be able to change the air& v- M$ |9 T/ o3 H  I  E( g- ^
在食物和饮料准备区,通风系统换气的标准时什么
8 ?& }5 D$ L# }& K, U* Z7 O" \A:08 times each hour. 每小时8次
4 c' Q* _& W, y1 G# o' G14。The minimum temperature for manual dishwashing in the wash sink is: R8 ]: c; v5 m. _! r3 Y8 M  {
手工洗碗,洗碗池的水温最低多少度?  t5 F4 j1 N9 h. u
A:110 degrees F (43 degrees C). 43度
" L+ ?# _3 I, t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 G2 d6 E' d* N4 P& x
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  s$ T+ Z! C. [/ J6 hA:180 degrees F (82 degrees C).  82度
  ~( H1 F1 c4 V/ ^# i( z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- x4 N; I; }- {% ~( y- P. ]用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)4 r% v2 ]  B7 c
A:en papillote.  法语自己理解
9 k( {4 K9 q% f8 I- `17。Wing or Club is considered a
1 Y5 f, r, d5 t( ?( b9 s$ z" l$ k& E翼和CLUB 被看做是一种...9 @3 _% @( A0 J/ E% L! @
A:Bone- In Cut     带骨切7 i! I$ P/ h3 O
18。New York is considered a   纽约牛扒被看做是一种! G" a3 ~1 b5 h* V+ `' j
A:Boneless Cut     无骨切" r1 S. P' ?6 l, {. p
19.In general, a court bouillon for freshwater fish will contain6 j! X+ }8 o! ]. |
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( c+ r/ {6 W- E6 F7 P1 c( V
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.% `9 B% r2 @! w: D& ]
和做海水鱼同样数量的调味料和香料8 O, [4 i  g0 [7 H# m1 l
20.Anise is very similar in flavor and appearance to/ j, t/ p/ F- N3 e6 O
八角和下面的那种原料有相同的味道5 k( y) r; `( I9 Z) G2 V
A:fennel  茴香: S- Y! O  {6 f
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" P  c1 q1 H! i+ B( I' c, e8 t下面那种原料更像大葱且有平面的叶子1 D# V) B4 S. U- Y2 M) p4 B* u
A LEEKS  似蒜葱 (这边人叫京葱)
4 p+ h' y5 {8 B) j1 E# c1 r22.Which of the following cutting shapes refers to a small dice: j5 g9 p' F( X8 D; L+ E' L
下面那种刀切形状指的是很小的粒(末)
2 C' b; j2 }; a: ]+ \A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 t8 x+ B5 o& }6 p$ t; r+ \6 p) G3 ~23.Oil is added to the water for boiling pasta in order to7 e9 k' O$ I1 x* z: p
向煮沸的pasta (意大利空心粉 )中加油是为了+ i& G4 [3 _6 [4 T. ]- M* g
A:prevent the pasta from sticking and to minimize foaming action.
- q( l  [* z9 c, Z" L! r$ c防止面条黏合并降低发泡。2 _$ e! c2 x6 b. i  @* j4 u( y
24.Which pasta dish features pine nuts and basil?
" m5 Y5 @' i! L  [1 p下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ B) P% v; X! j/ J5 {; v  B5 \+ |1 yA:Pesto.一种绿色的意大利面酱
- r+ p) D5 v2 }- x5 Xhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
" d! V' D$ q, O$ Y$ q/ n下列哪项是一个春天的蔬菜类似于菠菜?  C# Z6 \- ^3 @# O  i' ?, r
A:Sorrel. 酢浆草。
6 T% i4 f+ l- k% Q. f# b( phttp://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
大型搬家
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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:. ~$ B' ^6 D# c3 F& `, i
哪位厨师最早带来高水准浮夸的美食+ T; v: R. b& Z) A8 T6 @7 Q
AAntonin Carême 人名 安东尼·卡罗美
# r( m: F) s. y1 X, ^6 h
/ j* f) Y! L9 x- {" a27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 S/ P" @9 t! c- ]. q5 V) w# I" 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 。' o( B) P1 e/ s. Q# D& j% v8 S" D& y
A:Cast-iron stoves         壁炉* ^& y, i! T+ G7 T
http://www.usstove.com/products.php?id=66 V6 V! a- a! s0 w% g! D

7 y/ j7 P! n. N1 Q+ P7 R28.The French term used to describe the roundsman, or swing cook, is:
' i( J7 {0 ~  K5 m4 L6 q法国术语,用来描述roundsman,或摇摆厨师是:# o3 C  d# Y' n, n
A:Tournant   图尔南
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) ^& ~/ D, t; V# p* O29.Another term for the wine steward is:
, ^$ @& \" {: g葡萄酒侍酒师的另一个术语是:
9 A+ i8 R3 B% A0 z3 Q) I1 YA: Sommelier 侍酒师
7 Q6 \% L. s" }( |! O
# J/ r4 Z& Y/ n# E2 I3 X" ]) i30.Molds, yeasts and fungi are examples of a:
3 ?7 B" s. g' c- L) s' O1 P霉菌,酵母菌和真菌是一个神马例子
, f" L+ x- V6 Q  t# m1 gA:Biological hazard 生物危害/ R5 L& x5 u, v- \5 n+ @- I

, s0 W' c3 W+ @# |4 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ F6 H" G' P: G根据加拿大食品检验局,食品的危险温度区在多少之间:
, V( z: B: o8 ?4 YA:40° and 140°F (4–60°C)     4-60度
8 |" ]0 ~/ G( ]& Q8 C7 K7 E! D( p9 E; p" ~" T7 K3 R
32.All bacteria need the following for survival:
8 T, ?! A: G; Y! i" ]! v所有细菌生存需要以下哪些内容:6 d9 T9 M6 ~$ r2 n. l$ p
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 k+ T7 G" Q8 Z

" Z6 c# g4 \7 X' q* c3 ?  n33.Which of the following correctly represent critical control points in a HACCP system?! X4 [9 N" g+ A
以下哪项正确表示了HACCP体系的关键控制点?
1 e* D% ^0 I7 k% D0 ~! sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) C3 I: h! T  F3 p$ P食谱,接收,储存,准备,烹饪,保温,冷却,再加热
/ v* _! C6 C2 B1 y) G3 v3 A
3 Z9 c9 X9 j, J; T" E2 M34.Which of the following is not an example of a carbohydrate?) t. t: _1 A: j# Y+ a/ ]# G
下列哪一个不是碳水化合物的例子?
+ e2 L2 M: A* d, r0 v9 z, IA:Essential nutrients 必需的营养物质
6 y& L. q$ j, p! f1 F- W5 S6 F+ r
35.The process by which a liquid fat is made solid is called:) B( \: l; m. Y
液体脂肪做成固体这个过程叫什么
" r: g3 b7 a, v9 P' {: i$ G- ^A:Hydrogenation  氢化! |+ |4 j* r: F" M$ s6 p" j  W) a5 |
/ g3 B2 b& h& \7 m: i* ]' E% X+ N/ c
36.Which of the following is not an example of a fat substitute?9 _. X# o/ \3 l0 M! \8 @
下列哪项不是脂肪替代品的一个例子
3 V' r4 u% d5 z1 j$ t$ S. hA:Acesulfame K  安赛蜜K表
* `! S/ Y0 i/ ~) b7 k5 V( i& R& Y" j) S: ]
37.Health Canada requires that a product labelled "fat free" contain:% K9 U, z) y4 s5 s7 y
加拿大卫生部要求的产品标有“不含脂肪“包括:
! I# Y$ U# _4 v2 NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
6 [2 _5 Y) A, V9 R" C3 P8 \6 g5 v0 j2 L  t! k, s
38.Which of the following is not a problem associated with converting recipes?' h2 `: r( K1 a# f# X9 Q6 b
下列哪项是不相关联的转换配方问题?& i7 t3 R+ B2 j% _, [1 R  Z
A:Unit cost 单位成本
2 b# S8 p. Z; D' L1 L4 D) n! z! d
39.The condition or cost of an item as it is purchased from the supplier is called:& u$ B1 U* R1 X" p0 n
从供应商采购的物品的品质或成本叫什么8 {0 \+ }' Z6 o8 x" f
A:As-purchased cost 购买的费用
' Q1 t# S- V3 l" ^0 s$ G% K! O( `) q
40.The amount of stock necessary to cover operating needs between deliveries is known as:; o/ o8 @& e9 ?  B* B
在新货到来之前用于日常所求的必要库存量叫什么
. m4 z( Z( y* S5 uA:Parstock 基本日常最低库存
" t, Z1 c# g" B/ R! H6 |, ]* M. k
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 x" k5 B, k* O: h. ^, m
下面那个缩写是用来表明正常库存流程?* O1 G! N9 ^/ Y% \7 ^
A:FIFO=FIRST IN FIRST OUT 先进先出; _& o# E8 [7 P' B9 `, e) Y

3 R/ y! J: E' H42.Which of the following knives is used to turn vegetables?3 b8 [6 a8 X7 J: C' ~, l' z
下面的那把刀是用来打开蔬菜吗?2 W' K' ]: v6 q* J
A:Bird's beak knife   鸟嘴刀
9 K% m# I+ G3 d6 p, u+ chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 v: ?! z/ ~. }9 _; `
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43.What is an instant-read thermometer best used for?
+ y. _2 L/ m4 D) U+ p8 L, d, v即时读温度计最好用于那方面?% W: X6 ~- K; D6 h6 {$ S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
( J$ _6 L& T4 ]1 p/ E5 M, q7 \2 j6 G7 m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ~& X. R: T8 ?& {$ f3 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重+ N) S6 h# N" K
A:Cast iron 铸铁
- U7 C! ?/ d, G6 O
- A# i4 t+ S% Z  l" t3 {/ ~45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% q2 C; _$ m7 T
哪件装备下面有一个可移动的碗和一个S形叶片?
7 [3 r5 Q8 V2 T9 dA:Food processor 食品加工机; n4 u. y. @! B
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
# _$ E0 A3 T) |" w3 V$ D& ~下列哪项不是用刀的安全规则?9 L. S* l0 i, B" z& F: x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" g! [* w( D- y5 E( ?

5 _6 ?$ S  r" v  d! B5 N47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 X: s& u( V# t9 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& F2 f  z/ e2 l% H1 d$ t9 C5 o
A:RondellES
; M4 `6 r  a* {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 B* O+ w- w2 Q8 Q) p2 P, ?
+ e" W% X: v. L) X, [8 T$ G; }- q
48.Which of the following is a diced cut used to garnish soups?: [" C8 r" A* }) |: C4 q
下列哪项是切成小方块用于汤的装饰?
, C. a' g& S. _4 |* H3 p2 GA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# j% w% M' v; Q" }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. d) C. g) o5 b. K- }" m; 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!!——
" \' p' P) n( r* V4 DA:Gaufrette
7 {- `- S! ^# g+ f2 Z% q* e# s) ]- Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 u) R  D( z* _1 r) B; @! emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; d$ ^2 p  a( X  t  X0 [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) `$ [2 O0 C+ _9 ~. U' M# j

4 {% ]# D$ v0 p4 e) `, h  B5 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ v/ H: y5 p" q) G1 f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)( G7 l2 `, X( \4 }+ H% Z$ K
A:Cilantro 胡荽叶 香菜
- @5 d1 E+ {- V0 Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ I  M, h6 F* i# \5 H1 H
$ p  x2 V2 S  v5 Y4 Z" U60.Allspice is made from:$ p8 l( V& |: m( B" P& P
多香果,  多香果香料是什么4 x5 R* Z1 D% G( `
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& f: Q4 o: o: K! q, a& p% jA:A dried berry 干浆果
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  ~% f  g4 r; G/ ?; }61.Which of the following are used to make a sachet d'épices?, P( s# J* z5 F/ {, H
下列哪些是用来做香包德épices?; C. b9 P. M( d5 U
http://www.sachetcatering.com/
) q! B( p% s" K( }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
5 o/ }9 @: y6 R1 z/ h9 \2 z2 d: b! P3 g/ [4 |& r4 E6 Q( C. T
62.Which of the following condiments are not soy based?, S  `& ?8 X6 X( f6 e% |
下列哪项不是酱油调味品的?
  e% }+ ?5 V9 F* Q6 }A:Wasabi 日本辣根9 l3 x; @: y3 X( v
. m: q$ F% ^; V8 L- M3 H1 p) Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 Q) A7 s7 e  [( j0 l/ X5 A
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:
  V" b) F$ d; F1 N2 o: ^A:Pasteurization  巴氏杀菌6 L: O6 J4 k- ^) \
" W6 U8 q0 G& E6 c# I
64.Which of the following steps is not the correct procedure for whipping egg whites?2 a" w: E% t2 d  \- n
下列哪个步骤是不是正确的蛋清搅打程序?
7 j2 U3 P: X/ p4 V# ]$ iA:Allow to rest before use. 允许休息后方可使用。
; |4 O' t; ~, M5 \
8 Y+ S) ^: r6 _$ \0 G# Z8 L. N65.The weight of a large egg is between:一个大鸡蛋重量介于:
- P; C7 N7 Y3 D& w2 ZA:56g and 63g 56克和63克. W" q. @# a: k
: q3 F* B! f6 l& I
66.Evaporated milk is a concentrated milk that is produced by removing  c% m! b* C" [2 m- Q8 X' c
炼乳是一种浓缩牛奶 是去除什么做的
1 l" \; ^3 r9 j$ bA:60% of the water 60%的水2 [4 w  |- N7 L' v1 s

$ Q1 {) x  X, D$ E  r67.A method of cooking that transfers heat through a liquid or gas is:
3 Y6 _/ h3 i. m, i! p一种烹饪方法,通过转移液体或气体是:
: D5 O' N! F( ^4 ^, hA:Convection 对流
# Z# T8 S2 ^6 w0 P
1 S6 w" j+ H4 ~# v4 z+ S# G7 p68.The cooking of starches is known as  烹调的淀粉被称为, c% Q& ~" h. O( [
A:Gelatinization 糊化! C2 Z, {& Y2 S0 d1 N

5 q: o4 e5 D+ k. m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" O6 g6 m- W8 H2 L
A:Braising 烤* A6 U6 B: b( n; |* Y
/ l2 c! F" o- ?5 k! P! b
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:1 G& \( @# u: X9 b! S9 Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 g" ]8 f, @, t
: J# ~& Q% q7 S( s4 t, u+ \5 Y71.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
7 B' p) R2 m9 y( d7 sA:Fumet 原汁, `3 S; e9 K* ]: r: y7 l

! s5 i$ {7 M3 P0 {* y* G5 T72.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
" F& w8 q2 e; w5 Y; w: ?. aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜. z0 w5 _4 q$ q& L5 ~8 ^* W& v
6 f  l3 [# H) P' |9 `2 J
73.Which of the following is a principle not used in stock making?
, @: ?6 l" Y* e下列哪一项不是用于制造高汤(低汤)的原则?
& _# B0 ?) R) K/ ]/ uA:Start the stock in hot water.开始在热水中操作( P& P0 y/ n4 ^8 u

1 f6 P# i5 F) G: {) Q$ c74.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
4 z/ I1 Y2 v  DA:Remouillage 法语熬汤# n: l  a* ?, t' j7 K7 u5 k
http://www.haibao.cn/blog/post/176242.htm
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