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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。
* s7 n& @6 o$ `; N: U- ^8 S2 }0 [; V- N$ {2 T) l0 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。
5 x% W2 u( T" t7 Y: x: K2 g# Z0 P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
) h* K5 h6 e6 {+ y1.Which of the following methods should be used to determine doneness in a New York steak?
- g/ A& P% r% E" Q  E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)
* k. c. f' h% s- v  X; y6 i3 X: h8 tA: pressure touch. 压力触摸) q( \9 o' `+ B1 ^
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 E2 V6 b  i1 R4 @0 z
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) D1 l5 D  |. H) ^7 `
A: acid  食用酸' B+ y; e& }# i2 T$ }: b/ \$ s
3.Vegetables are major sources of which of the following nutrients?. e+ L3 d8 t3 B$ }( J: j' k% T4 ^* d) z
蔬菜中包含的主要营养有哪些+ s( I  ]- j- g8 I( i: N
A:vitamins and minerals. 维生素和矿物质。0 T& d1 ^& G( r; R7 w! y0 K
4.Cauliflower is commonly served with
: [4 L& K7 {2 m+ W0 t9 B; l花椰菜(菜花)最常见和那种酱汁搭配/ }  ]* }) @3 L7 X) x) S
A:Mornay sauce. 奶油蛋黄沙司5 l9 n& X4 p# V9 I0 B
5.Which combinations of products are found in pie dough?
* g+ y7 v( j! D$ H2 K' p% h! @6 {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 y! C! O0 P( z! N/ @) q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% }' p- u4 u: J1 E1 D
6The French term for mussels is 法国语青口(海红)叫什么
! \& p7 K6 ~2 C$ R8 [, EA:moules.法语青口,海红
+ b7 m2 p: f, I4 a7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: y9 t+ D/ n) K$ DA:faintly fishy. 稍微有点似鱼味
- h& L% l1 ^9 c0 `+ F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( _! I! W6 @( }; l+ o
A:2 days. 2天
7 i# e  z' o9 n6 K* H9.What are the principle ingredients in ratatouille?
: K1 l) F3 |% Q  r1 E* f- |炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)  _& _- I  f& C0 z7 w! x4 G5 ?
A:Zucchini, eggplant, green peppers, onions and tomatoes0 C! v6 u3 ?0 w
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 _( c8 o! P9 }9 Q6 ], b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# S+ I+ L8 d, I1 m& n! X- oA:cook food in quantities that will be used up within 20 to 30 minutes.. a: U3 ~, m2 o' S' z# y
大批量烹煮食物要在20到30分钟内! i3 n3 f3 @" r2 x9 Y! X
11.What person has the authority to issue a Health Permit?
% \! \$ f% x- J+ m/ [% ~2 S谁有资格颁发健康证(卫生证)。
! j8 L- h- G* b& M  a+ Q9 q6 lA:Medical Health Officer.
9 [# J1 o6 x. y% W7 n$ p% H" k医疗卫生官员。
* ~+ }7 x2 f5 \0 Q$ U3 f12.For what period of time is the health permit valid?
% U7 ^9 D4 E  u5 [, Z3 f健康证的有效时间是多久?* d6 {0 c. L( c. @8 d* o
A:12 months.12个月* j1 s$ W* w0 k: {% J
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! a8 @6 c" C8 ^+ C/ s  a. t: k
在食物和饮料准备区,通风系统换气的标准时什么1 ~9 w9 Y3 K, k0 a3 S# Z% l
A:08 times each hour. 每小时8次: a! L" T3 |# I4 k
14。The minimum temperature for manual dishwashing in the wash sink is
$ A$ l: N+ n/ k0 A- x手工洗碗,洗碗池的水温最低多少度?) ^8 J: {5 ]' c+ M% j# e% e
A:110 degrees F (43 degrees C). 43度0 j& R6 ^6 j) g. h* @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: N# t1 N% T8 Q, B& n4 i( i0 }
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少/ m) {' n# }, @; q. n. ]0 x
A:180 degrees F (82 degrees C).  82度/ b4 |1 }" |" E0 m  S' l
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) h2 Q( [, U) h. @  r* L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). K1 n- \! H6 p+ b% T! N5 U* S
A:en papillote.  法语自己理解
; G2 _; Z! h% R& O0 s  P( f) x+ L17。Wing or Club is considered a% j! B' F" v' ^) V
翼和CLUB 被看做是一种...6 S! y, k0 r" t5 q
A:Bone- In Cut     带骨切
. g0 _0 u' J, m* A' E. T' _18。New York is considered a   纽约牛扒被看做是一种
8 X) |4 K7 d# a  k$ r6 D4 ~A:Boneless Cut     无骨切
( Q( v) H+ L# J1 t9 Q+ u/ m0 s19.In general, a court bouillon for freshwater fish will contain5 N8 z3 L& U3 o( C6 ]( x" W; X
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
- }, ~* b9 M' w3 F& c9 kA:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 X+ S0 p% _( \* Q. j; K
和做海水鱼同样数量的调味料和香料
8 J* d" s5 [% V: J0 F20.Anise is very similar in flavor and appearance to4 ^) A8 v! ~  Z3 o0 w
八角和下面的那种原料有相同的味道
5 c$ n1 x  Y7 i6 S% rA:fennel  茴香: k3 `' H& `0 ]" w9 ?# r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! e! M& O* K7 |0 S下面那种原料更像大葱且有平面的叶子
9 _( C+ g! H4 f& rA LEEKS  似蒜葱 (这边人叫京葱)( h" d2 W+ j9 w3 @% Z, `. G7 q, O
22.Which of the following cutting shapes refers to a small dice
: o! Y* g3 z5 ]" H, R$ A下面那种刀切形状指的是很小的粒(末)
0 t8 `  f1 x" U& oA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: ^/ X+ }" R: U7 L0 F. d) W: k* @23.Oil is added to the water for boiling pasta in order to, o  j2 m! r3 B! K& l% V7 a
向煮沸的pasta (意大利空心粉 )中加油是为了6 c  g4 S$ r, j$ f
A:prevent the pasta from sticking and to minimize foaming action.
# V; ^: w4 M4 J6 a. D3 _; g防止面条黏合并降低发泡。
3 Y7 R# \5 h& X3 S0 I: b24.Which pasta dish features pine nuts and basil?
# |. L6 L2 k; |( \' b% Q* @) U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ _6 @2 d( k' g% k3 X, [
A:Pesto.一种绿色的意大利面酱 $ B. S& e( Y6 k' z' O) \4 o2 `  O1 R
http://www.tianya.cn/techforum/content/96/563836.shtml: j& {" C5 D6 d* f
5 M+ v% t3 Q, d- A& F, ]1 [3 T- O
25.Which of the following is a spring vegetable similar to spinach?
' v" D) ?/ J; p. A下列哪项是一个春天的蔬菜类似于菠菜?6 Z1 x) A7 ?" }' L6 d$ P# U3 \% |$ P
A:Sorrel. 酢浆草。
$ l2 V- E# r% B* k3 Ihttp://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
理袁律师事务所
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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:3 y- D; @+ v( J$ N8 r/ F
哪位厨师最早带来高水准浮夸的美食1 l5 t: k* l( H6 v
AAntonin Carême 人名 安东尼·卡罗美/ A. p) K3 e; C, a5 z: w
9 W0 z0 O5 @' F; Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# _$ h) B! P+ V0 j; M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& N- M- G+ j: ^& d4 [' H4 p9 HA:Cast-iron stoves         壁炉
, @$ G$ P4 k8 L. shttp://www.usstove.com/products.php?id=6' j+ K1 y$ o, d

  @8 ?1 w1 g5 x/ o5 e5 ^3 N28.The French term used to describe the roundsman, or swing cook, is:3 P0 W# ^; [7 _7 J& P
法国术语,用来描述roundsman,或摇摆厨师是:
  [  z# Z+ d( ^A:Tournant   图尔南
9 Y  {6 z' N. o3 [
# k+ k: E) E# C29.Another term for the wine steward is:, u/ T( g# ~  u1 D! @
葡萄酒侍酒师的另一个术语是:# K  K& v5 S4 {' a/ T) g
A: Sommelier 侍酒师0 s+ w' ], ^% {0 k" A: t
9 }& Z% ~) M! n6 B8 N' F9 P) I
30.Molds, yeasts and fungi are examples of a:
$ n) Z! P" U) n# r霉菌,酵母菌和真菌是一个神马例子
7 n, Z/ {6 ~! ZA:Biological hazard 生物危害
9 t' E" B4 w( H: a/ j" f9 d
3 c! V* @. {* H& L* J' l31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" w9 H# @2 K4 t& |! R3 P8 U$ i
根据加拿大食品检验局,食品的危险温度区在多少之间:6 t  W1 Q+ f1 D. A* K' ]- n' x% d
A:40° and 140°F (4–60°C)     4-60度( b; c) X4 a) Q9 n, o

8 C( o# b$ ~! K) M: Y: A6 P32.All bacteria need the following for survival:" s7 ^5 Q, o. {$ \% y9 c: n2 O
所有细菌生存需要以下哪些内容:2 Z1 G+ K9 B8 W; O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. L5 H2 p8 |2 t9 e7 q3 y

+ {0 G$ {  Y) W( p) j* P33.Which of the following correctly represent critical control points in a HACCP system?
8 O  O8 ]; `( @1 _$ I9 H7 y以下哪项正确表示了HACCP体系的关键控制点?
. s+ o, ]! S; o. g& G. qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; \- B, p$ ~/ N食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 S$ E2 }* @& [, X$ M* e0 L

8 P7 J2 s' ?) N" h( K6 o34.Which of the following is not an example of a carbohydrate?7 k% q' }' B3 K- B
下列哪一个不是碳水化合物的例子?
1 o# O/ t3 B4 {3 oA:Essential nutrients 必需的营养物质
. H9 j( y& A: {' W$ S
1 M; m5 m8 C# m1 N35.The process by which a liquid fat is made solid is called:
! S# v0 a1 w' `液体脂肪做成固体这个过程叫什么
1 S1 P+ N* X5 v  [# [A:Hydrogenation  氢化
6 G/ b8 ~) L& I7 v; h+ \! ^7 s$ V. X1 a8 A3 G; K: c  i
36.Which of the following is not an example of a fat substitute?
7 K. ]3 V# h( u下列哪项不是脂肪替代品的一个例子
5 V& h0 L. T4 B" ]A:Acesulfame K  安赛蜜K表; `. d6 X, i2 K5 A! B

- q% i0 s: p  c& |! W( J" {2 D5 L37.Health Canada requires that a product labelled "fat free" contain:% n3 I8 _# L- v9 g% e
加拿大卫生部要求的产品标有“不含脂肪“包括:
# p. d% F3 R5 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
. y* g" o7 M- F- P% N+ w5 ]
2 \6 h0 z( L  z) ^0 o) p38.Which of the following is not a problem associated with converting recipes?- o% L+ ?# N5 e, x: Z" E) j. G6 b6 X
下列哪项是不相关联的转换配方问题?! s5 k0 }0 G# y8 D
A:Unit cost 单位成本+ o4 E  @) j5 n" l; k3 ]" m
  N0 U0 t% c& u" w0 h: q% f; y
39.The condition or cost of an item as it is purchased from the supplier is called:
' J3 N- q1 R" |. p9 X; g) D# `从供应商采购的物品的品质或成本叫什么0 ?. c* @% m" k
A:As-purchased cost 购买的费用( m2 W+ ?! V) Y) p) U
! C+ b% ^" M' H! n% q3 r  x) _* ]4 {
40.The amount of stock necessary to cover operating needs between deliveries is known as:: ]- y; ]% r; i4 r1 d0 b! T4 A! U
在新货到来之前用于日常所求的必要库存量叫什么3 o* @/ Z: [, s( b
A:Parstock 基本日常最低库存8 U, v; b/ ~# K5 u% p! q! n5 L
; y1 O8 z1 |4 B
41.Which of the following abbreviations is used to describe the proper rotation of stock?7 t2 w( d7 X) M0 k
下面那个缩写是用来表明正常库存流程?
; ?# e6 [8 O  T* i6 WA:FIFO=FIRST IN FIRST OUT 先进先出8 ]5 a9 B8 W# f1 `* \' T
% G- M  o0 I. J, ?  C
42.Which of the following knives is used to turn vegetables?
/ E1 \# t  P7 I1 R* e' M) q1 O下面的那把刀是用来打开蔬菜吗?/ D( d: q$ Z2 d6 \& w+ K1 f
A:Bird's beak knife   鸟嘴刀* i$ W' `* [  c! K4 w# l2 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- \; |6 N7 R6 F5 o+ v" M; e  G5 m
0 f6 Q! E6 L2 B  G' L/ w+ T6 O6 Q43.What is an instant-read thermometer best used for?  A7 Q5 t) A! H  q; v
即时读温度计最好用于那方面?
3 P; x. T5 B/ I# C5 p5 I7 vA:Checking the internal temperature of a roast 检查被考物品的内部温度
2 T/ S/ L5 k! o: x$ c$ g0 G7 P6 i' C2 d. b, d- J6 A8 {$ Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- Q/ x  m) ^% a5 A- e- p) b# X* I下列哪些金属材料受热均匀,通常用在铁板而且非常重
; a2 w9 Y. j: P3 {$ fA:Cast iron 铸铁
- c+ g' n' V( }2 ^3 U6 w+ x- M3 C
* g6 E" i8 Z$ H: ]$ y# T( @2 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& \$ A, e- E! D& M7 Z: w# J
哪件装备下面有一个可移动的碗和一个S形叶片?/ W4 v6 q* N# ?# b  b
A:Food processor 食品加工机
; O+ j; l0 w# I+ Dhttp://www.google.com.hk/search? ... iw=1263&bih=572
0 `" S4 ?4 |& k8 X# a7 J; i% D6 C; p. n5 W5 `
46.Which of the following is not a rule for knife safety?
. R: @! ?+ n/ W, S下列哪项不是用刀的安全规则?
& G0 N/ K8 N: V; QA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: Y9 p% m7 ]3 h; G' \4 D7 Q
8 f/ Y; r! A* `$ D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 _; _9 z. B( ?5 k" o& o2 X4 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: b) V* Q# `2 _( b9 l, d* }A:RondellES ! D" J" p7 z; Q0 ]  d: f% g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 `0 n7 \5 O; T7 h7 t6 _& e
1 Y; ~" E! G6 M( ~48.Which of the following is a diced cut used to garnish soups?. Z& W; a0 K$ `0 c: S$ }
下列哪项是切成小方块用于汤的装饰?0 d2 x; V% N2 L& P- ]
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' `8 z$ h8 a4 [' X- V4 q& U. q" m1 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& B, A. A+ Q' 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!!——
: }" |* W- i8 P  MA:Gaufrette ; R! d/ G: {3 ^; `5 u' A+ T' k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 P3 L7 p. m6 t' h# H9 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; `" I. g6 S1 e0 k+ \2 l& I' jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" S0 W1 G2 |/ F

9 X$ d. C. `. x4 R& W$ B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?* V3 @* ^) L6 Q! f* M0 d5 r9 ?4 K
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)
& g1 u* d/ W4 W+ [/ a* iA:Cilantro 胡荽叶 香菜  m2 k9 e% Q* w) X4 z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! |) A3 E1 ?  @* s0 X! b* i3 O* E& m8 B4 {5 L- k' j8 o
60.Allspice is made from:1 I) C6 U$ ~. v2 A2 I% N3 v: B
多香果,  多香果香料是什么$ J5 v9 y( U2 M, V$ Y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; X9 K4 a  E4 l" h
A:A dried berry 干浆果, C3 N- H4 h/ ?' y2 o

; @2 ]3 w2 a  L- ]61.Which of the following are used to make a sachet d'épices?" a1 ]7 b' X% v5 I- ]' }
下列哪些是用来做香包德épices?
6 h9 w' R! P% s; W) b! Mhttp://www.sachetcatering.com/- c* Q) v# B" B. G+ a3 l( o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. b7 l* c8 X5 N
: |/ B5 c" l# U62.Which of the following condiments are not soy based?
7 K( V+ Y4 U  Q. u下列哪项不是酱油调味品的?
5 H. Y  X5 p7 j& ^  `9 ~A:Wasabi 日本辣根" D5 m  v" j+ W  v% O
6 a( n  C  L2 }& ?( Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ [9 v& C) a) p! U6 S
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:
) z- a. L" I# J0 jA:Pasteurization  巴氏杀菌$ L! L  Y8 B! G8 l0 F6 {! c
% d7 G- h0 K: T$ w, q
64.Which of the following steps is not the correct procedure for whipping egg whites?
% o* h4 X+ ?1 K1 P3 N1 g下列哪个步骤是不是正确的蛋清搅打程序?
2 {4 U/ C! W% p! aA:Allow to rest before use. 允许休息后方可使用。6 A% X/ D0 l# Y% ?5 `7 s0 x- \
; t$ S4 F2 S9 M7 H/ G
65.The weight of a large egg is between:一个大鸡蛋重量介于:# y& M, A$ H& r( ~: F; x
A:56g and 63g 56克和63克
5 L! C5 i) Z, d* A+ p
+ H' B# K: a, c3 [* |8 u66.Evaporated milk is a concentrated milk that is produced by removing
9 R9 K4 B+ e* C7 b炼乳是一种浓缩牛奶 是去除什么做的
- Y- }' I3 M& tA:60% of the water 60%的水
5 G1 N$ O. r8 O, r$ H$ i
, s! Z$ j2 ~/ J' e67.A method of cooking that transfers heat through a liquid or gas is:6 Y: @, u" t7 h& A8 O6 W
一种烹饪方法,通过转移液体或气体是:
* |! g- H& d! j- B: }: D# VA:Convection 对流- h0 r' O: @  H1 a( _: V8 J
& ]9 p6 |, p9 }8 V, C5 \
68.The cooking of starches is known as  烹调的淀粉被称为5 n% d2 G$ m( ]
A:Gelatinization 糊化
- z8 p$ a) \: T- d* W* C; y- O0 r( Z4 d6 j% ?2 R3 X7 V4 S
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- l2 |, h" |2 d4 B
A:Braising 烤6 v5 f3 J: p; r  C6 x) b
1 R' A* O9 ~( r: p+ s& h, E; P9 L
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:
" A1 y8 c5 d) n# jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理- h4 C1 f  N4 Z! s+ ^

" M7 h, {$ b# O: Z* \9 Q71.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, V5 F3 j6 e% L
A:Fumet 原汁! |( N: E+ t, I+ Q" m. u& C
. r' R- b2 b' S' D- `4 {: U
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6 j* B/ W1 S7 I$ P- m/ i- W- d
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
: Z9 h2 f0 Y4 d& |7 k# H6 I% U% U+ r  L6 y$ V  A8 f
73.Which of the following is a principle not used in stock making?
. w  u. [  R2 y6 t4 o" P& V4 J& |% _下列哪一项不是用于制造高汤(低汤)的原则?
! q" Q0 T+ P: q& F. p' x6 L% ?A:Start the stock in hot water.开始在热水中操作0 \# @5 L2 T3 g( z

" i4 j; H" k+ ]* s9 N) a74.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
* W( I; L* g* ~A:Remouillage 法语熬汤
$ a% `6 ~5 e; C' ?0 J' Hhttp://www.haibao.cn/blog/post/176242.htm
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