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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。
# z, H' x; G% @% S5 z( t" @! z
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。
' W) x; G" t% O( `2 ?$ I! t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 {- e) {$ F' R. s. x1 ]1.Which of the following methods should be used to determine doneness in a New York steak?
9 [* d7 ?8 ], n+ [# `! R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)
, P: B  ^3 C2 m- }7 n8 YA: pressure touch. 压力触摸) |  f. p+ h( n! k; i, O0 W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. `& H3 _2 ?  c+ q% I+ S3 _
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! K- q, Q8 j7 ^* i6 r1 ~
A: acid  食用酸
, Y4 h3 R& w0 ^3.Vegetables are major sources of which of the following nutrients?* {. \4 U  h1 s0 m- Y! V
蔬菜中包含的主要营养有哪些
; S5 t9 C; `6 r: e% a  b3 s- SA:vitamins and minerals. 维生素和矿物质。
* C! l* R# j* u' l7 C+ z4.Cauliflower is commonly served with5 X! U4 L1 L2 n" O
花椰菜(菜花)最常见和那种酱汁搭配
( `5 Q* w' W; A# K# N! \# fA:Mornay sauce. 奶油蛋黄沙司
, G& ?: H8 j" @5.Which combinations of products are found in pie dough?% p0 `, X1 K2 Q; N" |4 W/ J
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 U5 P, @1 ~( B, g  _- J# OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' ^8 Y% T! h  V
6The French term for mussels is 法国语青口(海红)叫什么  B; h& }. s0 _/ T& H$ f
A:moules.法语青口,海红' ~2 n4 N, ^+ u$ k$ e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! m+ `" G4 l7 v8 D9 RA:faintly fishy. 稍微有点似鱼味/ {/ ^3 r6 d6 ^& v; \" V; ]
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, |/ \6 p0 q# C2 i" I. OA:2 days. 2天
. L" A: c0 K2 `) a9.What are the principle ingredients in ratatouille?
4 O. c. h$ M" O) E! C  @/ {5 y% @' A炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 n' T7 b( t, J' `" h' `. wA:Zucchini, eggplant, green peppers, onions and tomatoes
7 N$ {$ G% O! ~0 V/ Q, \# d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 H- C% q0 R% |8 f( K1 o' h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 t9 ^+ i  [. f$ w# F$ SA:cook food in quantities that will be used up within 20 to 30 minutes.
+ L6 W7 k, o) \* d( c" Y' D大批量烹煮食物要在20到30分钟内
/ j' m& X- T, Q3 @' t  i; _4 V# @9 I11.What person has the authority to issue a Health Permit?
* z* F1 ~- U/ m/ b0 s: {谁有资格颁发健康证(卫生证)。% `2 k! t0 y, k8 \
A:Medical Health Officer., f. C% m8 g, o- D7 o2 \0 I2 I% a0 `
医疗卫生官员。6 F+ O- o9 W1 P& ^; q% ~1 p
12.For what period of time is the health permit valid?
# w& T+ ?8 r: T健康证的有效时间是多久?
# q+ I: X' T: V8 s/ K( lA:12 months.12个月
. O$ T( y& C- |. m  z13.In the area where food and drink is prepared, the ventilation system must be able to change the air" A# r% L7 @' n
在食物和饮料准备区,通风系统换气的标准时什么
8 H3 V9 T0 Q6 U; l$ m  H  N. T* h# _A:08 times each hour. 每小时8次
2 r4 }5 _& Y2 g% A14。The minimum temperature for manual dishwashing in the wash sink is
( S% F1 `- S/ `- @# x手工洗碗,洗碗池的水温最低多少度?6 l0 c1 h' O  @4 s9 b3 g: p$ F2 f
A:110 degrees F (43 degrees C). 43度) c( {3 |( H' s% m2 s7 U  \
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ \! n# G% F0 f5 d3 |/ F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ D" t  {: @' ^/ G$ m4 d
A:180 degrees F (82 degrees C).  82度
7 [5 s( C( j6 V" z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! Y- E6 \: ^/ {- q0 a  U用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
" c; n% w1 X( a" L! nA:en papillote.  法语自己理解( u+ P( P* G6 x2 ~3 U
17。Wing or Club is considered a
4 o; f# Q! U- J( n翼和CLUB 被看做是一种...
" H6 T! |$ P) o9 w; ?A:Bone- In Cut     带骨切% U' {* V2 G% f% E, E
18。New York is considered a   纽约牛扒被看做是一种
8 r) |" t. g- A2 e- `A:Boneless Cut     无骨切: r' Z2 ^" X* e) a" `* [, m, I* u* m
19.In general, a court bouillon for freshwater fish will contain
  ?& c* L+ A7 |3 f: s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8 D* k: I' G  R  ^( K5 k
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.) I) Z9 g- Z/ A! y
和做海水鱼同样数量的调味料和香料: Y, b; A- [8 _! S! c! G
20.Anise is very similar in flavor and appearance to
# ]$ [8 C/ y) s八角和下面的那种原料有相同的味道
+ K1 e( N$ H) XA:fennel  茴香! A- t( {  v1 x/ T3 B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ W' w6 j" U1 l5 x. A& n下面那种原料更像大葱且有平面的叶子) o( a) W8 a' i8 D: J+ V1 q9 g
A LEEKS  似蒜葱 (这边人叫京葱)
2 ]/ S# _4 x* J, k& l9 t22.Which of the following cutting shapes refers to a small dice
0 u0 B! c3 W% c. P7 w2 Z6 W下面那种刀切形状指的是很小的粒(末)0 Z* R: x( ]5 D" c+ `$ @
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。! d* a. \$ t% N( m- @; K; ?
23.Oil is added to the water for boiling pasta in order to
) `7 M3 ^  _, V向煮沸的pasta (意大利空心粉 )中加油是为了
3 b2 ^7 D  h2 A& GA:prevent the pasta from sticking and to minimize foaming action.
$ r% M' |0 S. S1 I- E防止面条黏合并降低发泡。5 y  [0 k# r- B, E
24.Which pasta dish features pine nuts and basil?) h1 [7 m; |- l$ x: H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# d; \: o. T0 p
A:Pesto.一种绿色的意大利面酱 0 H! [7 I. w) i( t$ S6 m: g; Y
http://www.tianya.cn/techforum/content/96/563836.shtml# r+ Y, _2 N1 r8 m: `: X/ f
9 y" @; V# |0 _8 I3 e
25.Which of the following is a spring vegetable similar to spinach?
6 K  m( j; c& S7 R" e, h下列哪项是一个春天的蔬菜类似于菠菜?
0 Z  n; D+ |# n8 _0 V" ?0 R' LA:Sorrel. 酢浆草。" q! }2 S& m2 g. E* c
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:
4 I3 k2 S9 j! u# `. F哪位厨师最早带来高水准浮夸的美食
& _1 x8 F' [( JAAntonin Carême 人名 安东尼·卡罗美
$ d: S: l& x8 _, w: {4 I; U1 e2 |# m5 o& H3 M6 L/ L
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:6 x, d: i+ n4 c2 Q% d7 Y" V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 j( W' f: @! _3 GA:Cast-iron stoves         壁炉
4 D% j* @' [/ v7 y8 V! Whttp://www.usstove.com/products.php?id=6
' s5 f& y! [# z" B3 r' {. d% e3 F9 n# G* ~/ `( {- o
28.The French term used to describe the roundsman, or swing cook, is:" G+ X0 b6 @" L+ a
法国术语,用来描述roundsman,或摇摆厨师是:
+ K$ t5 ^9 O% @: u& tA:Tournant   图尔南" W; _. L7 \5 i0 h- ?/ V. s2 G

3 H0 V1 g, C# O! U29.Another term for the wine steward is:* P% E) y  s; c# _( o8 x1 J
葡萄酒侍酒师的另一个术语是:( X; U* O! Q  v. Q
A: Sommelier 侍酒师
( y  c0 I& v. B* O0 E; C2 A+ u$ m4 r0 o* @
30.Molds, yeasts and fungi are examples of a:
. X) n  v4 `. {1 a% d# H霉菌,酵母菌和真菌是一个神马例子
3 y; a9 {7 s) a$ c3 P" q. W+ J9 \A:Biological hazard 生物危害' d8 K) U7 [6 N: t8 n* F2 v+ u
* b/ W& T9 D* _7 p; H% G/ Z6 A
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  o* v. F9 P  R8 s" j根据加拿大食品检验局,食品的危险温度区在多少之间:; U5 @* Y7 N- I  W0 E5 l  p5 J
A:40° and 140°F (4–60°C)     4-60度1 l& g7 v+ W/ {6 T
( M3 Y/ R) O: P
32.All bacteria need the following for survival:; f! K* }( q/ e' f! M' F
所有细菌生存需要以下哪些内容:9 d2 t5 Z6 h- n
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值" J3 D& T0 c. g3 N
* B8 i. {1 E4 R9 C0 z
33.Which of the following correctly represent critical control points in a HACCP system?: {$ b+ W2 r# F
以下哪项正确表示了HACCP体系的关键控制点?
3 k+ ~5 p6 {- l- |( MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# o1 s; ?) S8 `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
, ?4 l/ [- }, r4 u  @
! ?; F5 c, P& I1 G8 Q34.Which of the following is not an example of a carbohydrate?" Y) A) A' f  h/ t5 S+ q/ A
下列哪一个不是碳水化合物的例子?
7 ^5 {5 j- A$ H9 F  u0 nA:Essential nutrients 必需的营养物质' j* E% e- r& j; v* C) _5 _4 M
2 w) Q7 t. g9 e# F* m
35.The process by which a liquid fat is made solid is called:
: c. w  |8 m2 f6 }  W液体脂肪做成固体这个过程叫什么
9 ]4 b" [2 S: I/ t: x# u% pA:Hydrogenation  氢化( T" ^" k+ p# F' x7 G9 W% A

  |' Q  q9 p  N9 ]# \9 O36.Which of the following is not an example of a fat substitute?- \" n. V7 c; w! m) I% e& [
下列哪项不是脂肪替代品的一个例子8 t1 S  s5 X. {3 f4 M
A:Acesulfame K  安赛蜜K表# m/ a' |! Y8 v$ Z7 n& {4 B% f- U
: o) V' v. J  _
37.Health Canada requires that a product labelled "fat free" contain:
5 o0 B3 Y0 B" ^$ e3 {) W加拿大卫生部要求的产品标有“不含脂肪“包括:
4 }( n2 @  z8 Q, @" u& vA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ a" _' H7 b  C6 j& k7 B; @& s$ F. W
. Z8 E8 k% F; G/ z/ D' d. a38.Which of the following is not a problem associated with converting recipes?2 k, h0 e6 h& H& d
下列哪项是不相关联的转换配方问题?
/ U+ F* v& V3 SA:Unit cost 单位成本
0 z- b6 z4 m6 E( y3 R: v( m% ~. m% f9 A& i" A; t# h" q" ^
39.The condition or cost of an item as it is purchased from the supplier is called:
; S; h1 z* E' ]6 h1 y# F0 w从供应商采购的物品的品质或成本叫什么! k) g$ |( Z# D  y
A:As-purchased cost 购买的费用7 s7 ~% @5 P! m# b) k
8 g" O: w- ^0 H( y  T) u6 T
40.The amount of stock necessary to cover operating needs between deliveries is known as:# x$ _9 C  B0 Y- [, e+ p
在新货到来之前用于日常所求的必要库存量叫什么4 }$ @  D0 s6 ~8 H# Y# X# Y# t
A:Parstock 基本日常最低库存
$ P& J4 r3 |4 Z9 U" I& h5 w
8 ]* s; P: a9 z; I2 K4 a9 M% e41.Which of the following abbreviations is used to describe the proper rotation of stock?5 J' @3 S" N3 F% T7 @, t! x& u
下面那个缩写是用来表明正常库存流程?! Z' C7 n+ r/ v( e
A:FIFO=FIRST IN FIRST OUT 先进先出8 l/ R/ x& r9 N

6 t# [* z% p6 O( [42.Which of the following knives is used to turn vegetables?: I( C8 u. F2 p- M
下面的那把刀是用来打开蔬菜吗?( D! v. `9 e1 t# m
A:Bird's beak knife   鸟嘴刀
$ k- L6 }3 n3 \  y% Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; S2 Q; _9 [: r( t4 ]

/ \1 J1 B. f3 l3 L+ R/ _43.What is an instant-read thermometer best used for?) ]! ~: b0 [# r
即时读温度计最好用于那方面?
6 K2 L/ E( K9 z- u  ?& |+ A/ j6 vA:Checking the internal temperature of a roast 检查被考物品的内部温度
- B5 L; Y4 _, ?% |
% @& q2 M6 B5 }, X/ J! w, {6 p44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ I$ p9 `: T! k) I9 c
下列哪些金属材料受热均匀,通常用在铁板而且非常重
+ y( S1 [# a5 f" I0 U7 E* X, q4 EA:Cast iron 铸铁3 f: ^$ Z7 J# k' M' ~! ~

: V7 s# B, w8 b" y; `45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: G+ E; c% q3 q0 }2 _( q  G哪件装备下面有一个可移动的碗和一个S形叶片?
- `* L' P% K7 X$ G6 p: iA:Food processor 食品加工机1 G" M; ?! i, r; m( ]0 m( j, R
http://www.google.com.hk/search? ... iw=1263&bih=572
/ L/ D/ o8 v1 v+ ~0 y' l# A1 b5 |9 I  i; @
46.Which of the following is not a rule for knife safety?% d' [( W7 f5 y; ]7 ~4 l* G/ ~0 k
下列哪项不是用刀的安全规则?
  W6 a/ o) L6 cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' ?2 p1 k9 ^7 E3 W0 B3 A6 G
" k* o5 t# ]/ f3 v$ r: h
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:" E* X8 x% d4 Z& g' h4 z- I
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 D- n0 ]; G4 ?
A:RondellES ; e8 t# Z" I5 k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% W% T# }- Y* \
1 T8 O2 s. s9 u$ I- c# A48.Which of the following is a diced cut used to garnish soups?
" p( ^- \, l  b1 w* `下列哪项是切成小方块用于汤的装饰?
1 z& K1 [: x" X2 }. K: F% GA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ u$ y. N, m( I% z. N. H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( K2 o2 F3 f, t- X1 r1 M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!!——$ |% x5 Q( L4 H; S7 _& L0 k8 E9 y
A:Gaufrette 0 E* |  @! F: [6 d; h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' z% |' {8 c) s( n4 a: Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. D2 T0 R1 J$ J% [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 s; u2 t7 ]! g% ~2 _: |

! ]  u9 G: T% S50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 Z) H7 ^7 b' |, c% M9 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)
$ ^, R" ]0 Y$ ]9 \3 j7 qA:Cilantro 胡荽叶 香菜" e' ]6 C! J: T! ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- |+ y6 `0 n( Y+ ]' u2 y, ^

& {- I! W& q* U1 b% P( [! r- R; C4 L/ |60.Allspice is made from:! K* R2 u' J8 ]( E" L7 a
多香果,  多香果香料是什么( \- E/ H6 e$ K" `' a* |2 t- T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 Z8 A% I8 U% y  N' {9 oA:A dried berry 干浆果
3 g% H! @' T: E* H- M7 [8 j
" Q% {# ?3 B) F7 x; H  }% N61.Which of the following are used to make a sachet d'épices?* o+ }, ~; @2 K4 i9 k
下列哪些是用来做香包德épices?
; d4 c6 c& l3 @* ihttp://www.sachetcatering.com/. k$ |" o/ w* o% Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# {9 X, g& O  I
& [4 Y0 e) O6 k62.Which of the following condiments are not soy based?$ Y5 o+ p# W$ I( y9 {
下列哪项不是酱油调味品的?% K3 i6 `; f! g  h
A:Wasabi 日本辣根
3 Y/ I7 S) R5 b" I4 j5 \' \
5 Y& X+ P! R) y$ H5 x/ N7 X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 F- y; V9 M& T! h( `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:% N& M% A: [) \" A( v, p. X
A:Pasteurization  巴氏杀菌
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; \& U1 G- z( T6 _- o, h$ X/ L64.Which of the following steps is not the correct procedure for whipping egg whites?
3 j6 E% ^$ T- p( j% x/ z- O3 f下列哪个步骤是不是正确的蛋清搅打程序?
1 |8 x# F, ?! ]% ~( F( V- ~A:Allow to rest before use. 允许休息后方可使用。
/ V  d6 i7 s" |  ^" K! J" D/ t2 m2 @( D, A) Z* f
65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 |6 [% D# x& k" P( iA:56g and 63g 56克和63克
& B  _+ e8 i; T2 M# D
0 ^* u9 ?: c) I+ Y, a; ]66.Evaporated milk is a concentrated milk that is produced by removing  N9 Y/ H! I# T  X
炼乳是一种浓缩牛奶 是去除什么做的& Z& R4 \3 V5 p( X4 |  j2 c# N
A:60% of the water 60%的水& e; ^, p5 [# O- _' }4 |, y# [

. z! X5 s: d$ i1 o67.A method of cooking that transfers heat through a liquid or gas is:
9 a. Z, Z  P" ^: U1 d: T2 ~. ?一种烹饪方法,通过转移液体或气体是:
5 H# e5 p+ {, H2 Y2 WA:Convection 对流
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: M' ?9 N/ P/ A& d& Y! ^68.The cooking of starches is known as  烹调的淀粉被称为
& |% M: [& b! @4 q4 mA:Gelatinization 糊化& x  U) ?- Z, l7 Z
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& |1 G& F8 R, p  e' i" ~9 r& ~
A:Braising 烤& ^! y: G4 R# f4 a% b
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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:
- U: _0 m% i4 @. m3 j& RA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; e: T; _8 h  P
; g/ u7 }9 S) H  O' p% y$ x' `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
# }3 ]$ Z. e$ ]1 ?( pA:Fumet 原汁3 e! F. p6 e9 \/ @" B7 C7 E
, U2 `( \- O( J6 d: q& e- j
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$ k$ L5 K3 z( [5 P7 |
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ q2 m# k. w$ X! `2 I73.Which of the following is a principle not used in stock making?
& v8 I, ~4 g( @. r% U3 P2 m下列哪一项不是用于制造高汤(低汤)的原则?
3 ~4 K9 }% s6 R- _A:Start the stock in hot water.开始在热水中操作
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8 c0 {3 ~3 X1 V% }# 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- {7 g# @6 u7 Y2 z  X! y0 I! k2 Y
A:Remouillage 法语熬汤
; I) l$ k; Y6 S4 R6 {" @: F# mhttp://www.haibao.cn/blog/post/176242.htm
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