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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。
. @2 S) f2 \( o
- \+ m& D5 G& f7 S! }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。
. `, k/ O7 E$ `" y, ]5 K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- n8 Z' y1 W% B- |3 X* W
1.Which of the following methods should be used to determine doneness in a New York steak?9 J  R: c. A+ s' 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)" N, Y  ?' K! R) f* J0 b+ J
A: pressure touch. 压力触摸0 s- ~! r% _4 p. ~4 J; |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
$ Y1 q) G: m3 r1 U% R$ b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
3 |! K1 E4 e  z3 ^A: acid  食用酸
: p, W9 C# U1 v' N8 o2 U6 T- k3.Vegetables are major sources of which of the following nutrients?! j+ G9 |9 r5 D# A
蔬菜中包含的主要营养有哪些, I* p  x4 G! I! W4 M& @
A:vitamins and minerals. 维生素和矿物质。# @9 x3 z: n: a$ x- J
4.Cauliflower is commonly served with
5 P7 O- W; B; a6 L$ j+ [% k4 R花椰菜(菜花)最常见和那种酱汁搭配' {- s8 y0 p( ]5 {! z- O/ T
A:Mornay sauce. 奶油蛋黄沙司3 @# ]7 E1 S% l/ E
5.Which combinations of products are found in pie dough?5 U9 b# t( c4 q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 m8 E" @+ Y/ N" U3 y" {8 p- r; j
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 e) |0 d1 K8 N" }  O6The French term for mussels is 法国语青口(海红)叫什么
! Z0 y, T9 `8 V8 RA:moules.法语青口,海红
' _, j8 S# `/ \8 H& }% R% g4 a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 n5 q! \9 T. Q/ yA:faintly fishy. 稍微有点似鱼味
2 y' F8 X1 _$ M$ Y8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. N8 @9 D0 e2 D0 J
A:2 days. 2天
/ M$ _6 j/ b9 I4 ^9.What are the principle ingredients in ratatouille?
9 C, R  S  I2 w/ U+ u  a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜), V+ }/ F  P6 {: {, V& D
A:Zucchini, eggplant, green peppers, onions and tomatoes, w  c6 D' |- W. K4 i; L
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
- I; r6 C& ]4 z! X! g10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' B* [5 t: r: G" \; D$ X
A:cook food in quantities that will be used up within 20 to 30 minutes.& k, g/ I9 _  g- r: J* P2 O
大批量烹煮食物要在20到30分钟内  _% Z2 e! f; a
11.What person has the authority to issue a Health Permit?
* S# K3 ~/ j6 O* d( f- [) ?谁有资格颁发健康证(卫生证)。
2 M) N5 e0 b8 U' hA:Medical Health Officer.
; `  h/ O# e% I7 t' x医疗卫生官员。  O  T( k2 L1 @" p- W9 C/ V
12.For what period of time is the health permit valid?# e3 u: F& l; K+ m0 C% H" c
健康证的有效时间是多久?
4 v9 z3 D1 u# f% h/ F% CA:12 months.12个月
2 w( x  ?. q" m3 t/ s8 m- w  s  T4 a9 u13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ u" H5 q9 n  _- I/ ?在食物和饮料准备区,通风系统换气的标准时什么
5 b' S& x3 N" Z3 E! GA:08 times each hour. 每小时8次4 o1 n/ }7 K7 Q7 ?+ b3 q5 @
14。The minimum temperature for manual dishwashing in the wash sink is
8 o6 S! y' L8 `% P2 d" T手工洗碗,洗碗池的水温最低多少度?  q: ]- S& [& H3 b! m3 w, z
A:110 degrees F (43 degrees C). 43度. g( s) q7 z* r$ C7 v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:) A! i$ @& r7 t# Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- i3 c& B: `% I4 b* a' l0 i
A:180 degrees F (82 degrees C).  82度
* y( q) a0 m* V0 X3 Y! m$ l0 t1 E16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
3 _  K; x4 q. K用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), W" O2 a7 a% y6 d' T
A:en papillote.  法语自己理解- [- U/ Z* J2 L+ A+ V
17。Wing or Club is considered a
8 O) c7 ~! c9 h8 y" h+ m翼和CLUB 被看做是一种...
$ h2 S' k% w: @) F4 BA:Bone- In Cut     带骨切7 w; I3 s! f9 H8 X
18。New York is considered a   纽约牛扒被看做是一种. @$ E3 g! d: ^2 u: y, k+ o
A:Boneless Cut     无骨切- H+ }( g8 F9 m$ N
19.In general, a court bouillon for freshwater fish will contain( ^( ]5 ^* z% S/ H1 R9 b% a
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" P" X+ F3 u4 y# ?  b3 ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ T2 X+ C- w, H* v2 @和做海水鱼同样数量的调味料和香料
' p0 c2 p8 L1 Y* Q/ w20.Anise is very similar in flavor and appearance to) ^, ?- u- u/ w+ W* f, l+ E0 U
八角和下面的那种原料有相同的味道
$ Y# ^) C2 e- iA:fennel  茴香
% Q0 i  L( j$ L4 w, H6 T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
1 e9 ]9 d, c6 i下面那种原料更像大葱且有平面的叶子, h# W- {" u. D4 F* O
A LEEKS  似蒜葱 (这边人叫京葱)
  e8 V; G1 [( W1 C* d" K+ t3 j9 [22.Which of the following cutting shapes refers to a small dice
) V5 u; s- P/ Q- R5 d& y下面那种刀切形状指的是很小的粒(末)- j0 h- y) \& |- {$ K7 i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。9 d, a$ R4 p  k' ?  Y" Z% `& [
23.Oil is added to the water for boiling pasta in order to
- W# l* ]7 Y( L' z  q3 c. V0 b+ g! w向煮沸的pasta (意大利空心粉 )中加油是为了
1 G( {0 w2 _& O/ _, WA:prevent the pasta from sticking and to minimize foaming action.5 j( p# P1 \0 c  f8 T! ?+ m
防止面条黏合并降低发泡。. o) K% J2 ~$ i- L6 y; y0 n5 }
24.Which pasta dish features pine nuts and basil?) p' B0 o1 N: z+ s8 k( d2 S
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 R) u- N8 J! s) K: T# a& a3 ?4 pA:Pesto.一种绿色的意大利面酱
4 K- t+ B1 W0 }5 L0 hhttp://www.tianya.cn/techforum/content/96/563836.shtml
' l7 e6 N9 I; b) d, w' O$ T) J1 N% I+ Y9 m
25.Which of the following is a spring vegetable similar to spinach?( D7 o  F/ F+ O) _' `
下列哪项是一个春天的蔬菜类似于菠菜?
, m( W& e+ ~  QA:Sorrel. 酢浆草。# Q+ X$ S" g/ M" z
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:
7 ^7 X' E% s( D# A哪位厨师最早带来高水准浮夸的美食$ c$ m  J7 j" n, P& L0 r+ F
AAntonin Carême 人名 安东尼·卡罗美0 p( {% R) t% c) s

  W  _! [! g6 K* d- Y9 z5 E7 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% ?1 U& o5 X  O
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# C, O' }" h& M! E% R- ]
A:Cast-iron stoves         壁炉% o0 G$ m: S( I; Q9 `
http://www.usstove.com/products.php?id=6
6 m) l; ]$ w1 _% I' i! l2 A
1 D% `/ }  M+ ~6 t: B! I28.The French term used to describe the roundsman, or swing cook, is:# z/ w* Y2 \1 K/ K+ _: j5 X
法国术语,用来描述roundsman,或摇摆厨师是:2 A6 M, e5 b% D
A:Tournant   图尔南/ T: i, V& c; R8 D8 ]! K# t& a

4 r+ z9 b9 l" G6 O( ?( \( L29.Another term for the wine steward is:
9 i* k: C0 T. ^% k- t  q( p葡萄酒侍酒师的另一个术语是:
6 f" Z; Q. O  t9 ]A: Sommelier 侍酒师# u+ P! `$ A: Q, {# c& {- _

+ w5 E! C; `) f. Z7 R30.Molds, yeasts and fungi are examples of a:( ~! k7 }0 G% U
霉菌,酵母菌和真菌是一个神马例子
+ O3 n" B' i9 E( UA:Biological hazard 生物危害
+ v; M& l; o- z) p9 w1 K5 ~
6 h' X, v) `+ E+ g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- g; Q2 }. ~9 [
根据加拿大食品检验局,食品的危险温度区在多少之间:
, ^5 r0 d) T+ M) o& UA:40° and 140°F (4–60°C)     4-60度
# A# h; X( |6 ]( Z4 N8 Y# F
& |5 w: N( e! i2 n( w- o0 s32.All bacteria need the following for survival:
# O! Q4 U- L! o* ]& z7 g9 G所有细菌生存需要以下哪些内容:# _, f+ `6 m0 [2 Q/ [/ u; h2 z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# \/ [8 z# A1 C) z8 {: }. Q, I9 q! k: x0 L" @9 x% }: L+ ~
33.Which of the following correctly represent critical control points in a HACCP system?
# {9 P8 T/ w* K, \9 p以下哪项正确表示了HACCP体系的关键控制点?
, F" j6 v: m% t4 h7 g  gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( e% R+ w; s7 \  t食谱,接收,储存,准备,烹饪,保温,冷却,再加热1 F7 C4 u# ~! l! ~% U( R% Z

! N2 U! Z/ g& k" M5 q+ [34.Which of the following is not an example of a carbohydrate?
% {. Q: `1 d8 f9 R( {+ c' X" i: @0 r下列哪一个不是碳水化合物的例子?
1 F6 ]3 q1 Y8 J7 C! J+ A9 h$ NA:Essential nutrients 必需的营养物质: u, G/ L) C# q" @3 @

' x# f& o3 n* u: q35.The process by which a liquid fat is made solid is called:
1 [8 u( R1 P  T2 }! k液体脂肪做成固体这个过程叫什么- B! H' d; T0 C
A:Hydrogenation  氢化. u& K. p( _2 c+ B* l' V
( ?5 O, v7 w& M* Z2 l& T% T
36.Which of the following is not an example of a fat substitute?  Q5 g4 N1 A# m0 J, L. ]
下列哪项不是脂肪替代品的一个例子4 n9 M) g& d( T* u2 `5 V
A:Acesulfame K  安赛蜜K表
6 u; Y$ [( Z6 Z2 `- e+ ?3 X, B* c4 i) w/ z3 n9 [
37.Health Canada requires that a product labelled "fat free" contain:! |3 n2 @' F! }( d  _8 k+ K
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ ~( x1 N" v: B8 z+ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ `! C* ]: ?6 ]- `0 l8 `
$ V  Y6 G" }& @  _
38.Which of the following is not a problem associated with converting recipes?
" h$ ~  `1 A! s1 D下列哪项是不相关联的转换配方问题?" E' e( }7 Z5 w# L0 g( Y- D
A:Unit cost 单位成本
4 `+ @2 y" V  A* ?, O) x% Z. ^3 k% q1 o, ?4 u% Z7 T
39.The condition or cost of an item as it is purchased from the supplier is called:
! t+ x) \, N5 N0 [$ `/ }/ f从供应商采购的物品的品质或成本叫什么
$ Q9 D9 X; I: n" R& UA:As-purchased cost 购买的费用( I6 Q" Y5 k( G7 a$ f% `- C

. G; Q; |. }) I" L# X9 m. M5 T$ d40.The amount of stock necessary to cover operating needs between deliveries is known as:7 [1 Q2 {4 ]" l' Q) v
在新货到来之前用于日常所求的必要库存量叫什么0 |5 ?# E1 o4 }7 j6 O( z
A:Parstock 基本日常最低库存$ h; s2 w2 h( ]: g5 f

& r7 F$ |0 R& U/ Y" r- p2 y41.Which of the following abbreviations is used to describe the proper rotation of stock?  y5 z" ~4 u, ^% r; g3 \
下面那个缩写是用来表明正常库存流程?
/ j8 h: ^' V- f8 f% M6 [A:FIFO=FIRST IN FIRST OUT 先进先出* }' ^' E7 m& M) O# t
8 `7 p& V4 X; m
42.Which of the following knives is used to turn vegetables?
6 ]3 `% R9 b& @) Y. v下面的那把刀是用来打开蔬菜吗?2 ^" ]4 }) U5 k, f6 O, m3 ~
A:Bird's beak knife   鸟嘴刀) f; h0 j) d4 B2 e( C
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 a% V7 `- ?- b/ N1 ?7 T/ ]. m, A  w& v
43.What is an instant-read thermometer best used for?
' D+ {5 _- w- `4 o& ~2 q即时读温度计最好用于那方面?
: E! b8 @9 a: S, nA:Checking the internal temperature of a roast 检查被考物品的内部温度; C1 m$ D  E1 W/ H: T, ?* b
7 O$ }6 I& x/ y! t) M& M- v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- f2 V+ i0 u, r# V4 O
下列哪些金属材料受热均匀,通常用在铁板而且非常重1 p2 L- N' g. w" D
A:Cast iron 铸铁
7 k+ P9 x8 Y  R) I0 p' m- O$ k8 Y: I0 K+ c1 c* j8 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( I! M3 P8 Q+ Y1 T* ]
哪件装备下面有一个可移动的碗和一个S形叶片?
, s1 H8 |! o/ L) bA:Food processor 食品加工机8 r# w* D2 x. z# R/ l9 I$ N8 D
http://www.google.com.hk/search? ... iw=1263&bih=5721 s( Q: D# @- T; {0 X/ F6 H

7 A- T7 O6 {; s8 A5 {2 W. J46.Which of the following is not a rule for knife safety?
, X" W" R9 m  q* c" w下列哪项不是用刀的安全规则?
" X1 [! t- L  ~( T2 B" P' JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" m2 t/ s4 y- [: N

4 T7 {8 }5 V% {& z% \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  B: z2 K5 W1 D- x% v8 H1 k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 r) u0 n! j: \8 f: z1 d$ XA:RondellES : a2 w! l' T8 B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  ?5 v3 ]; V* Q7 N
" L) J4 |: x$ A' x( M$ V
48.Which of the following is a diced cut used to garnish soups?
$ x- m; o1 f" P下列哪项是切成小方块用于汤的装饰?
6 n2 u8 A; T9 kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 v- f( B! n7 p: p7 |! F4 s" c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  w6 H% e% j  G5 V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 o( p# o! ~+ F6 Q5 @* g% L  E
A:Gaufrette & S/ ~5 ^5 U; b& a% t7 j) K
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- k: b: L* O0 R( b7 L8 a" P/ W8 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; F6 f8 g. t/ y$ _, l2 Q+ @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- \& x* g  M4 m$ U0 r2 w+ O

. |4 s6 s' }) H8 h4 e' ?50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! w; X+ d1 w* l, q4 a2 [& Y9 H& [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)
* p/ q6 v5 n5 v8 S7 x6 e0 A0 kA:Cilantro 胡荽叶 香菜4 l$ P3 W0 a, P% k# ~  O6 e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx* A; U* m( ]% G( ^' b0 B& E% `
6 Q7 O  e9 W& z% y
60.Allspice is made from:
! W; R% u2 U& X# ~" P 多香果,  多香果香料是什么
7 r8 e, c" a! z2 c6 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& e* R4 a6 F7 ?. N/ zA:A dried berry 干浆果' Z7 K3 g* _& A* _% b
1 g5 c0 g: w  P- |1 s7 L% F* X
61.Which of the following are used to make a sachet d'épices?
) A- f8 x2 N0 f% O下列哪些是用来做香包德épices?$ G: [- t- v6 N7 |, d5 r
http://www.sachetcatering.com/# t4 s8 R9 f7 t& o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 Y' K+ G' y+ m" r

/ W, v# f0 }7 A4 {0 `- F' K. W62.Which of the following condiments are not soy based?7 [$ `7 D# N6 O  c; p% g& d3 q- ^
下列哪项不是酱油调味品的?5 u. H5 C, H4 @8 P4 y% K1 G( V
A:Wasabi 日本辣根( |) H2 l7 B- y/ ?, Z* @
8 m' E( M# y5 C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 x" h+ e% i" I: n; X0 Q# m" u
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:; ?% j# f' R9 e
A:Pasteurization  巴氏杀菌
9 C5 _1 E- T1 \5 M% r
$ E& `6 Q. H( ?: Q( Y6 C! _64.Which of the following steps is not the correct procedure for whipping egg whites?
, j" m( g! G  S5 ~下列哪个步骤是不是正确的蛋清搅打程序?. u$ h4 Q# n! p0 u5 w* B
A:Allow to rest before use. 允许休息后方可使用。
7 e" Y5 T) x) K1 O4 b, V, j
% P! S) E9 U2 I0 c6 ?& U" G65.The weight of a large egg is between:一个大鸡蛋重量介于:: l4 i6 w- }! I! h
A:56g and 63g 56克和63克
4 H% B# L, P- {% h- z  N
: m. ]' a- d1 F4 g. o4 d$ y4 M! \) [66.Evaporated milk is a concentrated milk that is produced by removing: \3 E$ r$ I: ^) L; I: v" i
炼乳是一种浓缩牛奶 是去除什么做的5 I4 \% w' a+ x- k6 v+ m+ Y
A:60% of the water 60%的水
8 h& ~( |/ F: _  W2 Q& O! R
7 F1 P9 v7 p5 t67.A method of cooking that transfers heat through a liquid or gas is:8 W2 W' ?) L% g; ~, }2 L3 w
一种烹饪方法,通过转移液体或气体是:  `0 g2 s4 s* O7 N0 T& a" N- Z
A:Convection 对流5 n$ c5 [+ z6 J: s
5 {' J( ?+ J3 {1 _
68.The cooking of starches is known as  烹调的淀粉被称为! `4 K* G& f' S( ?( M7 m0 i
A:Gelatinization 糊化
& a; j4 J7 ^% w& ?! p: m
  d  W# e" Y2 a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% w( Q+ L, f; i6 x* U! C. Z$ g+ ^A:Braising 烤
. W; J; w* Y- M3 E+ s: C
# t2 `' L5 p! T7 c5 w) ~" Z; r70.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:
" L8 {% |4 }- i0 |  J/ y# q1 n2 DA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
5 t" d2 D3 }" R( C3 y2 S2 \- R" \1 f- Z# c7 r
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9 d1 ]8 m$ Z4 ?* k" Q* J/ N: G
A:Fumet 原汁$ z8 x6 @7 C7 C# Y4 m

; p$ L$ a2 o7 i6 n+ K72.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
1 b9 h% C+ Q. W! BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 Z9 A. J2 j* g5 C8 D% H
# d& d/ H  Z' z" o" i' ]
73.Which of the following is a principle not used in stock making?5 Y/ t6 F! x# Y) U% `8 X
下列哪一项不是用于制造高汤(低汤)的原则?
6 O3 E" g9 y2 N9 K3 gA:Start the stock in hot water.开始在热水中操作- j# M3 L1 c; J# \( K$ s, M

7 ?1 \# [' W4 h* B  f: i! M74.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
  x$ ~5 z0 N% `A:Remouillage 法语熬汤$ S8 F; A, f3 j5 ^. l- O
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