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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。  c" P$ Q2 C( F* `1 `

3 D7 G3 i" C& ~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。1 z) w6 H* Y, \
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 N1 a8 H. K# x. Z9 G. R3 C1.Which of the following methods should be used to determine doneness in a New York steak?
9 g9 Z5 K, F" Q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)
- n$ K7 U7 v" ~/ N, jA: pressure touch. 压力触摸
/ m6 E! U9 Q0 Y+ ~' d  z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# W2 V1 b" A  d6 ~5 ~) y5 `
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5 Y0 s0 b" |( V9 A! @% Z
A: acid  食用酸
+ O) o- |& ~, g3 r  X3.Vegetables are major sources of which of the following nutrients?
5 q1 Y# @7 W7 `% n$ E蔬菜中包含的主要营养有哪些
% g% T, U9 X2 Z9 \7 s9 O& gA:vitamins and minerals. 维生素和矿物质。
8 N7 o4 @4 q7 ?% ?4.Cauliflower is commonly served with
  Z$ t& [- }9 e9 Z: z, F( f4 d花椰菜(菜花)最常见和那种酱汁搭配5 {+ y7 U7 @2 `: d+ k; f
A:Mornay sauce. 奶油蛋黄沙司8 `5 ~( h- `& b! b6 Z
5.Which combinations of products are found in pie dough?- S5 P$ E3 T1 S0 c- A' ]4 i
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ K" O: g' G4 i0 i# @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。+ z( k5 s$ H; B) I
6The French term for mussels is 法国语青口(海红)叫什么/ d$ ]' E/ u9 c7 t
A:moules.法语青口,海红, E, m% I- i+ v; Y2 U! m" t$ F
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; C8 Z" Q8 s1 W: sA:faintly fishy. 稍微有点似鱼味: c9 s- t1 ^( g: N6 P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用3 [1 B7 J) D9 v2 ~9 X
A:2 days. 2天, ]; N/ H* z1 A! G
9.What are the principle ingredients in ratatouille?
/ N2 Y! i3 Q0 N0 v- Y# x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜); z" ]4 |7 r: I
A:Zucchini, eggplant, green peppers, onions and tomatoes- v* N) O# R2 r$ m, h; @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), A2 Y# M& p, R* D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 c1 V5 e# A3 Y$ l/ P. D: L
A:cook food in quantities that will be used up within 20 to 30 minutes.  ?1 c! j% P7 c* t3 n
大批量烹煮食物要在20到30分钟内
0 B3 d$ `; X* c+ b  \11.What person has the authority to issue a Health Permit?
, G) {( r* v8 }% e& d. I7 b( L" G谁有资格颁发健康证(卫生证)。/ l) P' [8 b- t8 L
A:Medical Health Officer.
: ], w5 J$ k5 P) o: u医疗卫生官员。& S/ K3 x4 w- d5 p5 z/ n
12.For what period of time is the health permit valid?- W3 E: Z" @7 A" b) g+ s0 |
健康证的有效时间是多久?, Z8 N1 [& z# O
A:12 months.12个月9 M% w1 Q4 m2 U# y1 o. j; X. {$ r
13.In the area where food and drink is prepared, the ventilation system must be able to change the air% |- I- I, {- P; P* E. |
在食物和饮料准备区,通风系统换气的标准时什么
" n! \. i% ~( N3 F* gA:08 times each hour. 每小时8次& C7 d$ t: Z( O0 R
14。The minimum temperature for manual dishwashing in the wash sink is
3 }$ I9 o2 x% b* f手工洗碗,洗碗池的水温最低多少度?
/ J1 f. A; c$ b# o" [* |# kA:110 degrees F (43 degrees C). 43度
# X" M7 B- O, {" I/ u0 W7 _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, l/ y4 l, b. B1 E5 K' W. f* z) j
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' i* @; x; e) Q% S/ i3 i3 d: mA:180 degrees F (82 degrees C).  82度
6 l: g7 [3 [7 T; `3 m5 V/ r0 `% l4 |9 _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 d) N0 q) O# V3 `- D: i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ T6 T* S' t+ Q$ e
A:en papillote.  法语自己理解( N: G$ s! U* d. Q+ V# i- _& Y
17。Wing or Club is considered a2 a. |, M6 G7 ]2 U6 [. r
翼和CLUB 被看做是一种...) f6 x" y% A" f, F
A:Bone- In Cut     带骨切8 Z0 X( G6 p( I
18。New York is considered a   纽约牛扒被看做是一种
4 ]( h. H! W1 N8 i4 z; UA:Boneless Cut     无骨切; {; x! ?4 [8 q" _
19.In general, a court bouillon for freshwater fish will contain
7 A' S, E2 S$ G' ^6 r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
- K5 x% c; K; b) h/ u. z) t7 SA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. L1 k2 g) j' S6 s1 T
和做海水鱼同样数量的调味料和香料
% Q5 H6 n. W0 I" {7 W$ I' S20.Anise is very similar in flavor and appearance to
' P/ \* r1 G1 n, L八角和下面的那种原料有相同的味道4 Y% P1 z% v3 Q( b% D
A:fennel  茴香
3 L, J- ^7 R5 Y4 S: o9 j5 B21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: v, e0 I$ L& r/ k4 L4 F& ?' R% B9 h下面那种原料更像大葱且有平面的叶子
  k6 o5 G7 Q, S7 e. i3 o4 dA LEEKS  似蒜葱 (这边人叫京葱)" N' Y+ c6 j! w9 z5 j+ }8 [8 T% u  L
22.Which of the following cutting shapes refers to a small dice( `4 A% g- H! a% r) E% ~( }# c
下面那种刀切形状指的是很小的粒(末)& z: h8 r1 v& s+ R. |
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。$ r/ X/ I6 a9 y' V! ~
23.Oil is added to the water for boiling pasta in order to
* K2 z) a! K5 t$ n8 B向煮沸的pasta (意大利空心粉 )中加油是为了
6 P8 B1 B+ \7 h1 vA:prevent the pasta from sticking and to minimize foaming action." p% D. s* `9 o3 S
防止面条黏合并降低发泡。
7 v6 G+ m+ n5 k0 H/ p6 C24.Which pasta dish features pine nuts and basil?
3 E5 ^. J9 ?& p; @" E4 L0 v' ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 c( f- H$ X# KA:Pesto.一种绿色的意大利面酱
( J4 d0 ^& u! G& M9 S- f0 Shttp://www.tianya.cn/techforum/content/96/563836.shtml5 f& K4 |. t3 p' j( n
# A! G# f0 H2 J# r" ?
25.Which of the following is a spring vegetable similar to spinach?
2 Q/ e6 W# H2 E2 n下列哪项是一个春天的蔬菜类似于菠菜?
$ ?. P/ o* P8 f* b) nA:Sorrel. 酢浆草。
4 t# a6 `6 r4 M: d5 P) v/ S1 _) O3 `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:
: d& `5 i; m( p' x' t: e哪位厨师最早带来高水准浮夸的美食8 u/ |8 k1 E( [: R3 Y8 S! k0 E
AAntonin Carême 人名 安东尼·卡罗美
, G& y: R; c/ Z2 N+ ?2 w& b5 M! ~# C$ U! `1 G+ Z; r9 W& \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& r$ z9 ]4 |. b
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  `4 B  A' T: S/ p. E: jA:Cast-iron stoves         壁炉
0 k4 ^3 J' Q0 N! _4 Bhttp://www.usstove.com/products.php?id=6
/ k  ^, Z/ _$ ~" ^5 S/ V4 @, A- A7 x: S/ D) _' k
28.The French term used to describe the roundsman, or swing cook, is:
, e% U3 p. f9 l$ t+ L3 r法国术语,用来描述roundsman,或摇摆厨师是:9 M' I# K- B- ?+ T. `
A:Tournant   图尔南
# s$ q3 ]% a) S5 a$ r0 H" J$ @6 `. E! `& ~3 }: |
29.Another term for the wine steward is:
: ~- c9 I; B3 k6 ~  Y9 O葡萄酒侍酒师的另一个术语是:) y# ~9 ^' e, A1 j: U7 h7 P
A: Sommelier 侍酒师7 t, |% \) D& S8 A: _8 b& ~7 J
, S* X; Z3 Q: K; t- i5 g- ~
30.Molds, yeasts and fungi are examples of a:) u/ w+ e2 N. U' n. b6 A' t
霉菌,酵母菌和真菌是一个神马例子1 z$ T+ d7 @& L
A:Biological hazard 生物危害
3 Z# O; G7 s( K& `0 ?; G# O; v3 M1 L! ^8 C  S
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- [# i5 L8 N4 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
8 d: ]; }+ `) XA:40° and 140°F (4–60°C)     4-60度
  A" `9 K" M* s& C/ j: y& a
/ t1 C2 @7 B$ T3 B, g! E$ |# B32.All bacteria need the following for survival:
) @0 n5 W% P& R& i% @$ Q8 L+ ~% s7 {# G7 K所有细菌生存需要以下哪些内容:: R' C- \+ M: [; W, x
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值3 L0 k; C/ ^/ W- f- b- h

: }. X1 p8 a+ N6 G( \( _) o0 _6 g! Q8 p33.Which of the following correctly represent critical control points in a HACCP system?
$ U/ ^1 I/ J% B" G# p以下哪项正确表示了HACCP体系的关键控制点?7 D' j, {4 n3 K* H# Y. {
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 O' Y7 k$ d" L, O# _8 c6 i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 `/ g! t0 i9 O6 k9 Y

6 o1 w9 i% C. r/ S- o34.Which of the following is not an example of a carbohydrate?
8 G; p# M% v, P: X' ?下列哪一个不是碳水化合物的例子?& d1 ]" G- Z6 b) v# d) m: B! C
A:Essential nutrients 必需的营养物质7 c! D: Z) ]8 X* ^

/ |8 o2 W! a* h' c* ?, G35.The process by which a liquid fat is made solid is called:
) ?0 Y9 U1 E) b- ?4 U+ g  j1 a液体脂肪做成固体这个过程叫什么
' I' E/ a. i9 YA:Hydrogenation  氢化; F2 @4 a) D2 R5 X# L

: E+ F; N' j# f36.Which of the following is not an example of a fat substitute?
$ s7 M( e5 F' `+ E2 c: A下列哪项不是脂肪替代品的一个例子" o# B  ?. u. y/ F+ i5 Z9 g
A:Acesulfame K  安赛蜜K表0 K" z* x- c6 z& x- t2 w
" Z( Y1 N1 d# R+ @, O% g2 p' b) E
37.Health Canada requires that a product labelled "fat free" contain:
2 x$ T7 p2 L. ]6 o3 B9 `& A! K1 u加拿大卫生部要求的产品标有“不含脂肪“包括:: {# l) F5 R2 p  P! ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
5 `0 M5 `$ R% q# l5 A7 N' U0 V0 H
. T: X. T- A* Y. j2 ^9 X! q38.Which of the following is not a problem associated with converting recipes?  s5 B  J5 |: _# n
下列哪项是不相关联的转换配方问题?
+ R4 [2 i: ?" L- D" }6 [A:Unit cost 单位成本* }7 W8 `' d$ X" u5 N
9 {) `  E* l  M! P
39.The condition or cost of an item as it is purchased from the supplier is called:
  @5 r, e2 j1 T' ^, E' y4 j从供应商采购的物品的品质或成本叫什么% r( j$ a4 o5 v2 o0 @
A:As-purchased cost 购买的费用
# h$ G& e  ~  |. O6 d2 q; W
$ c: E9 m& ~* v' A$ D40.The amount of stock necessary to cover operating needs between deliveries is known as:' x" K9 ~# f4 r) `1 s
在新货到来之前用于日常所求的必要库存量叫什么' u* A, c9 Q- @* j8 Y+ y; e( r
A:Parstock 基本日常最低库存2 O' V7 z. F# @
& ?* l2 a, L5 H( V. D9 }* f
41.Which of the following abbreviations is used to describe the proper rotation of stock?  S; t: X6 e* \, t! j
下面那个缩写是用来表明正常库存流程?' g% N* C$ _2 q( d( K/ q+ t) Z
A:FIFO=FIRST IN FIRST OUT 先进先出# t- p# Y  [; w' t! P( j
( q2 J6 \% ]" ^0 @
42.Which of the following knives is used to turn vegetables?) ~( A* r5 l4 p) \5 _
下面的那把刀是用来打开蔬菜吗?5 l' e. A$ Z1 h7 X+ ^8 ^* @; v; n
A:Bird's beak knife   鸟嘴刀: O# v. Z; N* Q# T* t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" `  ^7 a; e" i/ ~2 G# T8 l5 E

) f$ f6 }& t4 H: R  ]43.What is an instant-read thermometer best used for?1 v6 U8 M' _: _6 C. G
即时读温度计最好用于那方面?2 M0 Z* }3 _* v# t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
- q. X% @# |6 v2 Q1 L
# `; W/ o( U+ f" t% N0 @44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 ~, ?1 }- I9 x% D& f4 b1 d下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 w% }: R8 G- K- R' \% Z' }' _- ?A:Cast iron 铸铁& ]0 J/ v  c4 w2 ?. g$ }
8 a+ \. s4 G2 y7 x. C9 x! r6 Z- e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* S7 c. {: G6 R: r9 H
哪件装备下面有一个可移动的碗和一个S形叶片?# p! g+ Z0 Q' [
A:Food processor 食品加工机; Q' m1 Z, {9 f$ m. z
http://www.google.com.hk/search? ... iw=1263&bih=572
8 T4 B0 z# e) h: f1 Z. c5 b6 G4 X+ ?' M3 |5 B: R9 w  J' o
46.Which of the following is not a rule for knife safety?/ _2 M7 j  s; L
下列哪项不是用刀的安全规则?
$ u/ Q2 T$ m6 i9 JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 ~7 A% m. m$ Y

+ k7 W6 O7 g* B6 X% I. \6 L0 S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 ^9 C, `, _' N1 Q0 r
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 c1 ?6 v* g; {' j5 j7 g& wA:RondellES ; [& ]# C# C9 R- r! V% y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ P3 @, q& J1 U8 o' P; W6 z4 r% a$ N
48.Which of the following is a diced cut used to garnish soups?
! z8 Y4 o& H6 j0 l- Q0 B下列哪项是切成小方块用于汤的装饰?* g( d) G, T( `. y% u4 U9 n& v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 m1 E% Q( I9 `' b6 c( j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 b8 C% Y. f) T( [* b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!!——
# `- H5 [9 `) j. d( MA:Gaufrette
2 h5 I  v1 K$ d, _. K# p+ N$ ?  Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 @2 w: ]; n  Q. X: Cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ c( j8 q! a0 W  I3 g. |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
" f% }6 h7 h5 r' j4 b: ~* H' c6 K% A2 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?& m3 R: j" l- ^: M
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)
& Y3 ]5 b8 w" ^* c% m# ^A:Cilantro 胡荽叶 香菜/ P& x: a* W+ u: m+ }0 V1 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 c- t, R* D2 ~# R( _
4 P3 {$ e7 S. k: D# {2 t( N" J' [- K60.Allspice is made from:
& l( h! F. @; O( ?: M2 H, Q$ h$ Q 多香果,  多香果香料是什么
" Z& G$ Y1 N( b" b- C' C  Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% e3 E3 N3 a6 J" I1 e
A:A dried berry 干浆果1 l, u) w* t9 o& M7 V! C
+ f) c, ~7 ]  d- [2 ]( f" j
61.Which of the following are used to make a sachet d'épices?
& s/ N! l2 N/ N5 n4 q下列哪些是用来做香包德épices?4 V6 b( @: T/ [) _/ ]1 e
http://www.sachetcatering.com/
5 {( J5 m+ R/ J* `7 LA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, q0 w& u# K1 V& s62.Which of the following condiments are not soy based?
# X- ^) m8 V6 Q) S! m) r1 S下列哪项不是酱油调味品的?0 W" u  H# e; m3 U1 w
A:Wasabi 日本辣根
" h7 l% ^- t' K& p" f+ p: d3 N0 t% E, {  v1 z% ^
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:8 E7 Y6 g2 A. c( O1 s; 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:
2 |8 i$ P1 f- e! H; ^A:Pasteurization  巴氏杀菌9 Q7 ~# p( g! R& K; F

+ Y0 z, M* W3 n" D) Q, T9 H64.Which of the following steps is not the correct procedure for whipping egg whites?$ ?  F  W& Q, C0 H. L' Y/ ]; T! M
下列哪个步骤是不是正确的蛋清搅打程序?' q+ ]- s3 E5 f7 l" r
A:Allow to rest before use. 允许休息后方可使用。
: S  @; y8 ^/ ~1 C! L) G1 ~; {8 ^
7 L- G' W' C& o$ y) y( n65.The weight of a large egg is between:一个大鸡蛋重量介于:5 e2 N4 B4 O: U! V3 S
A:56g and 63g 56克和63克
; |# l1 [) }, S
  ~4 M# c5 T7 L66.Evaporated milk is a concentrated milk that is produced by removing+ g" ]  D7 C1 h: I
炼乳是一种浓缩牛奶 是去除什么做的
% j! J2 K! y  I2 @A:60% of the water 60%的水
% F! `# o7 A6 s/ {. ]! G' J
- R8 J2 P2 O& W4 Y0 J+ D. o8 o67.A method of cooking that transfers heat through a liquid or gas is:
' j  ~6 G/ y$ \( j- y" m一种烹饪方法,通过转移液体或气体是:
( L* `, ?  y0 t) R8 r3 h0 s% }A:Convection 对流
% `9 ?+ n. h0 u" K- ]; E# Z
& x% B+ @8 q2 t+ m! ~. V. b* ^) F68.The cooking of starches is known as  烹调的淀粉被称为
0 m4 p3 m0 u* b# ~, ^A:Gelatinization 糊化
* z! N8 [) Q1 f
! o$ v% v8 N; @6 S9 g. I  Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; x$ P  H/ X7 J3 ?0 b. L. kA:Braising 烤2 g5 q1 l+ V9 @9 `8 U( j
. g/ k$ k& x/ J. i# r
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 h4 K5 f0 p  }/ CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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$ I( F! n! L2 W8 ~# t
A:Fumet 原汁
' M7 @7 i) A) m" m0 @
$ k+ I* U3 q1 f! e5 C! 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
. J% J& q8 }# z0 \% {! NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( V+ G  w+ `0 n

2 ~0 G* m' _' Q2 W# F73.Which of the following is a principle not used in stock making?
  w! y' A3 `. a! W1 n9 k下列哪一项不是用于制造高汤(低汤)的原则?
! p; c5 h7 h4 nA:Start the stock in hot water.开始在热水中操作  U! i# o" O# J: V- ~$ m
) N0 b' V1 _1 |8 a
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! v4 h# v% v! d% K# y' J
A:Remouillage 法语熬汤8 h( C3 z4 P9 u. ^+ _8 {
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