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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。; {- @8 _; @* {
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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。
. U+ S9 i8 U! q$ R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 {) o+ O3 ?: Z8 n( r1.Which of the following methods should be used to determine doneness in a New York steak?# r& ]8 O( l* @7 A$ [: }0 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)
8 |+ e' ?' Z% x! ZA: pressure touch. 压力触摸" O* H4 l6 K/ @) A9 b+ U
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. P- n0 g+ Z: f- e5 k3 ~/ k
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
2 y' ?. x& Q1 O( G( lA: acid  食用酸, s3 X  a- w- l( i4 Q% ]3 y, C
3.Vegetables are major sources of which of the following nutrients?
( |( Q5 G- F; f& u% X6 l蔬菜中包含的主要营养有哪些
& L' j! V3 ~6 g6 A0 CA:vitamins and minerals. 维生素和矿物质。, x# t7 @/ H* g5 i& O2 a  t& |
4.Cauliflower is commonly served with: V# I! _. v* [1 F  ^
花椰菜(菜花)最常见和那种酱汁搭配0 T* F, r5 Q( C8 \  F
A:Mornay sauce. 奶油蛋黄沙司% Y0 c1 v- T3 S4 V" H: k! ^
5.Which combinations of products are found in pie dough?/ O, W& x  @5 G, \/ U
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ U% S& S* u; A  v* VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 b6 x" o* R& j0 T8 `6The French term for mussels is 法国语青口(海红)叫什么1 K6 d) J9 H! l+ U) I  T# r8 Z
A:moules.法语青口,海红
; h, ^6 P3 w0 q! Q. n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
+ L' V$ r9 X( N9 \A:faintly fishy. 稍微有点似鱼味
& L2 `, s* R( C8 T: v; f5 V1 n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用- q* S# Q8 T1 q- b5 q7 p7 F. Z
A:2 days. 2天
$ L% H% }: a# f9 |9.What are the principle ingredients in ratatouille? 3 l$ H8 Y5 X; q4 r
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 z. ~2 H( O% e: D) x5 W' ?! I, c' yA:Zucchini, eggplant, green peppers, onions and tomatoes* i2 G/ H% _! Q4 @
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 w) }0 Z& h3 e, E' i+ o/ v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?/ n: U' a, ~0 h- a2 E' Q# o
A:cook food in quantities that will be used up within 20 to 30 minutes.! _5 N. `' f  i
大批量烹煮食物要在20到30分钟内
2 t2 V1 S( N0 q3 O11.What person has the authority to issue a Health Permit?
2 Z$ d: S6 {3 |! r谁有资格颁发健康证(卫生证)。
" [1 Z; y6 C& n" j6 Y/ p* ~8 B* n, qA:Medical Health Officer.
1 L- A) D6 ]) T) v# ^: U医疗卫生官员。
7 ?9 u# B" b, d1 e0 j) J# e! J/ \12.For what period of time is the health permit valid?, n. k$ P; q  Z; k/ Q1 X
健康证的有效时间是多久?
  w( S9 V- ?: r+ J1 ^" h+ pA:12 months.12个月
' y2 M: P$ e, @8 w' I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 U" X: [( |0 P3 r* v8 M在食物和饮料准备区,通风系统换气的标准时什么
; r+ W+ J/ K1 R* tA:08 times each hour. 每小时8次7 O- {4 j' o) P- J7 z" }" _3 R" H! S2 X
14。The minimum temperature for manual dishwashing in the wash sink is. k# U" R) E- i5 h# Z; b2 S
手工洗碗,洗碗池的水温最低多少度?, r+ j. k/ h- M7 d( ]& n
A:110 degrees F (43 degrees C). 43度
$ w. ^5 L2 X1 ^9 {8 f. _/ L- O$ B15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  P& g, p. g' R  v
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, ], a( j! I! B9 @, q, B4 X5 EA:180 degrees F (82 degrees C).  82度
- ~) [  N$ ^: `' u1 z- T( P0 j16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
# U- }3 t# r" B4 U: D, l用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
+ `' P& h  L% y' T+ X8 f/ W" G/ |- vA:en papillote.  法语自己理解
8 b3 ^8 `8 B7 c9 M: k7 T) ^17。Wing or Club is considered a
& k5 _" [9 F: b& S3 J翼和CLUB 被看做是一种...
6 E# W& s# k  l0 R5 v% @A:Bone- In Cut     带骨切
+ K& c$ t0 }6 V& L$ X18。New York is considered a   纽约牛扒被看做是一种
9 b, n  p: A! i4 TA:Boneless Cut     无骨切
/ t+ s3 }. B: b2 H: h) U19.In general, a court bouillon for freshwater fish will contain
+ R3 G# N. ]( J2 z* J* k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
6 e: o) `: c4 _A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
* ~) y4 Q! {0 w8 e6 X) T; i3 f和做海水鱼同样数量的调味料和香料* ]* k5 [8 @" i- e4 I( q
20.Anise is very similar in flavor and appearance to% a9 S  V& |0 q+ n! o- U
八角和下面的那种原料有相同的味道$ [0 p) f) A0 ^" s
A:fennel  茴香$ q6 D2 C: C9 r2 L$ j1 E8 K! c4 _
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  H: M9 v, V/ g, x4 D5 T下面那种原料更像大葱且有平面的叶子' S7 h. N4 @5 i% o
A LEEKS  似蒜葱 (这边人叫京葱)
! ]( D* b( I( s3 a6 G" g- R22.Which of the following cutting shapes refers to a small dice% t" D8 z# c3 u0 {- t. m7 m
下面那种刀切形状指的是很小的粒(末)1 R  {  G) W! |* V7 ^8 m
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 Y3 j2 z5 C. x/ ?4 p# f23.Oil is added to the water for boiling pasta in order to
( @% z2 u( c) ?& J% p向煮沸的pasta (意大利空心粉 )中加油是为了$ O+ Q# U' \5 Z8 g% F. c& l
A:prevent the pasta from sticking and to minimize foaming action.
$ D6 P7 b# R4 w2 E/ b! ~/ O防止面条黏合并降低发泡。$ e: a: M# u1 F6 j
24.Which pasta dish features pine nuts and basil?! j: r) h- e. M( [: p; a3 C
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& ]1 W0 v( J  p, ~- B8 _
A:Pesto.一种绿色的意大利面酱 : W6 p3 ]- F- W" H$ P4 \/ H9 M$ s
http://www.tianya.cn/techforum/content/96/563836.shtml
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' z% t0 p6 H: j25.Which of the following is a spring vegetable similar to spinach?
, E) A) C8 E- G4 _; I& K下列哪项是一个春天的蔬菜类似于菠菜?
2 w$ n6 O; W0 b1 w& SA:Sorrel. 酢浆草。+ j8 x/ D5 d8 s8 n
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:5 u2 Y; F+ d  r9 d
哪位厨师最早带来高水准浮夸的美食1 G$ E4 v0 ~& k# Z
AAntonin Carême 人名 安东尼·卡罗美
( B: f; N+ V6 b$ p0 n4 k3 m+ k. D  f) Q. l+ M' C
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:0 j" R# W; n  Z6 t' |  l# d( T: }4 k
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! F* z$ s+ `6 b' E, mA:Cast-iron stoves         壁炉7 g2 s5 G. V. A: Q0 D
http://www.usstove.com/products.php?id=6
5 J1 ?* b  d  H9 g7 P- l$ e7 I+ d2 R2 Y7 v' _/ }
28.The French term used to describe the roundsman, or swing cook, is:
4 p# }% |7 X+ ~' ^2 Y$ V% K法国术语,用来描述roundsman,或摇摆厨师是:7 w0 ]3 y) O& ^! v# q& q6 w% Y
A:Tournant   图尔南
4 T% g" k# w  w" ]' K+ X1 B# e9 R6 l, s% b" B+ v# }9 P
29.Another term for the wine steward is:
' k; y2 u8 k1 A! K葡萄酒侍酒师的另一个术语是:
: q3 O8 X& N; w: X! Q! p9 v$ pA: Sommelier 侍酒师+ s2 U. b  h3 N6 r& h: L% `4 D

0 ]* Y* |- e- s! g30.Molds, yeasts and fungi are examples of a:
5 M, c8 h  w8 f( c) c霉菌,酵母菌和真菌是一个神马例子
% n. N; X" ^$ t* A& W% JA:Biological hazard 生物危害
' H) a: _8 E6 X. u0 X: n$ b5 L( ?3 g8 m! i; K# g
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 e2 S) `' v& c3 \! {* k7 l7 x
根据加拿大食品检验局,食品的危险温度区在多少之间:- U( J5 ?# J& K; @/ \
A:40° and 140°F (4–60°C)     4-60度' E0 V1 b7 {  R" a

: K6 I# K# P* x2 g. B32.All bacteria need the following for survival:- h1 i) `: f! Q- s
所有细菌生存需要以下哪些内容:+ c( N" c# Y8 m9 c! \  @  j  D
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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. `) E8 Q- l1 [9 j: g2 J33.Which of the following correctly represent critical control points in a HACCP system?
9 k% J9 q4 s, @2 k. M% w$ [% _以下哪项正确表示了HACCP体系的关键控制点?
& a( c2 V3 `$ L+ j. H. pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ r) d/ C2 H2 y8 y$ M食谱,接收,储存,准备,烹饪,保温,冷却,再加热, V' d- j5 S4 X/ Y' O. O4 |- R
. w/ j" E& v" f
34.Which of the following is not an example of a carbohydrate?$ ]$ |) Z; `5 H& a0 o4 D
下列哪一个不是碳水化合物的例子?
' }2 A; S, q) E) V4 C3 c$ b( C  BA:Essential nutrients 必需的营养物质( `3 S$ z1 o6 r, q

' o8 j$ n/ y% e6 w+ ^35.The process by which a liquid fat is made solid is called:
* P& N4 S- W2 K液体脂肪做成固体这个过程叫什么& m- C, w( m3 r* U, s9 e+ q
A:Hydrogenation  氢化  _5 u0 l* j- p

' s; k) v9 L4 ^/ Q# F36.Which of the following is not an example of a fat substitute?: \& ^3 b$ J4 x; U- t3 I
下列哪项不是脂肪替代品的一个例子
/ H/ |/ Z9 h: m& W2 Z' A0 yA:Acesulfame K  安赛蜜K表0 E# a' L) s5 o6 O" r3 T" L
0 b5 B9 x  u" n- j
37.Health Canada requires that a product labelled "fat free" contain:4 Z+ |4 Q; [2 ~  Q% f7 n! ]; P6 c3 g3 K5 `
加拿大卫生部要求的产品标有“不含脂肪“包括:
. r9 }4 Y3 D( }( ]0 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 }' Q2 e3 r1 j' c0 q; c' f
( k, n, [+ B" a1 v38.Which of the following is not a problem associated with converting recipes?. ]/ i" [8 E* r7 f) P3 r
下列哪项是不相关联的转换配方问题?
, X" o: I" H6 h# {; g2 L' [A:Unit cost 单位成本# z" Z0 ^: M, M" O
" X5 d: n3 E+ h4 o
39.The condition or cost of an item as it is purchased from the supplier is called:
7 X+ t; y2 s9 c9 z; ~从供应商采购的物品的品质或成本叫什么) u; q5 }; I7 O, V% V
A:As-purchased cost 购买的费用. I6 |% N2 g5 p# y0 U. m$ {

7 a8 F8 O; H  \( D- V, @" E40.The amount of stock necessary to cover operating needs between deliveries is known as:$ `! m! W) J: _& }
在新货到来之前用于日常所求的必要库存量叫什么
1 q! r. P- F$ s, NA:Parstock 基本日常最低库存' f  i; ~0 l) `$ f1 L- s

/ A. Q* f' k# p' ~41.Which of the following abbreviations is used to describe the proper rotation of stock?- m# W7 c# r: ?
下面那个缩写是用来表明正常库存流程?" H  x7 Q5 ^+ d' e, E7 [
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?* u& r9 {$ c0 `8 l& v1 c
下面的那把刀是用来打开蔬菜吗?7 Z" J; f! n& M
A:Bird's beak knife   鸟嘴刀
5 n7 f+ n8 q6 Z3 J/ g2 u4 N6 |3 |! Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# |* d- N5 X/ u. a& Q

' w1 ~/ W+ g$ N0 _43.What is an instant-read thermometer best used for?
' X; Q1 {5 z9 n& {) o! T6 M- S9 v即时读温度计最好用于那方面?- R  ^2 s( f1 X5 K. e) e' m. P+ P
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ W1 y0 x& P7 ^1 z4 U: e, ^. j( k  z( p+ m( y& }: L% j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ A: p, ?, Y" P* |2 d
下列哪些金属材料受热均匀,通常用在铁板而且非常重5 D' @' L2 U  P& H
A:Cast iron 铸铁  J% M8 }" ?+ g

2 F* k. b: z0 }( u, T2 l6 [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ r$ O& g. A4 n! S9 [8 ^2 k; ?7 e
哪件装备下面有一个可移动的碗和一个S形叶片?' L: E: i! A- `' z8 C: \% h
A:Food processor 食品加工机* B" z* P$ ?3 x& o7 h2 f
http://www.google.com.hk/search? ... iw=1263&bih=572* \# O) `" g7 K( p: T$ g: Z
0 s/ e8 O+ Y% S6 D/ _6 k% p1 |; O
46.Which of the following is not a rule for knife safety?- e% j  w: Y: w( z% N
下列哪项不是用刀的安全规则?
9 c' V5 C. B- \! ^3 }: pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
+ K) R( }8 N+ v1 v& u/ r: S
+ |* L6 _2 N8 a  K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( O- v) \/ P4 z# w, z9 n0 m3 E2 Z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ B; V3 L  z6 }7 J: i" T8 J, {+ ~A:RondellES , |) a- A3 W9 l% C4 n8 O/ g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 v$ I  M% {( t" f) a
! K# Q: I% H) {  a9 w: v
48.Which of the following is a diced cut used to garnish soups?4 X$ K* g8 r' s+ n: E( h1 b: F7 i0 o
下列哪项是切成小方块用于汤的装饰?* K+ ~0 _6 I) C. v. ^9 B
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 P" }9 t2 F# F! V# O4 Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 G% P8 W0 ~" U' S5 B8 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!!——6 l! s1 h3 p6 K6 S4 K" Z5 U# q5 f2 ]: O
A:Gaufrette
8 I. s  P: n9 O+ lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 s2 y* P6 i1 Z$ a8 V' A% G- pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ J7 Z' a, D1 v8 Y, WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ O, E3 o! i) J  Z# _) ~$ u0 A# 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)6 X/ j. W. k  I; g8 d
A:Cilantro 胡荽叶 香菜) s6 v' _. o5 n0 N. @$ P6 H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 d1 k9 h/ b2 \: l0 [5 v

' a1 M' U# O  t% H60.Allspice is made from:
! K5 G- T, k% x& d 多香果,  多香果香料是什么+ Q( A/ p- `6 ]: x' {& y, B  @5 s
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 b( O( O9 R  v' ~, ?# o3 l+ V; p
A:A dried berry 干浆果
8 T5 m! ?: L9 ]9 G0 B8 _  L, G1 s
61.Which of the following are used to make a sachet d'épices?2 q# }* _8 r$ @) _! O; ~1 @7 r2 W
下列哪些是用来做香包德épices?5 O, `& ~4 }1 U  e
http://www.sachetcatering.com/; ~. [/ \' O# {+ N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 \: W8 N* D( w; k3 q" N
( I2 f, U# e# g$ N62.Which of the following condiments are not soy based?
3 F! o# T) ^" j/ [: S3 L下列哪项不是酱油调味品的?
* ~1 b/ }6 N1 e' u+ O2 S5 YA:Wasabi 日本辣根
0 H9 [6 ^; R! v* ?  t$ p
( ]2 M$ b! k+ ?9 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 R( M5 b1 P% m6 B
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:0 q1 U7 F5 F9 {; m( q0 U' V
A:Pasteurization  巴氏杀菌4 r9 c$ ]' z1 c' D  `

. w4 M* o: V' f64.Which of the following steps is not the correct procedure for whipping egg whites?& U4 l" V0 a/ m8 y4 g  R
下列哪个步骤是不是正确的蛋清搅打程序?" n  u; T, e) I6 G" }0 [
A:Allow to rest before use. 允许休息后方可使用。  X& ~7 S1 K% F8 X  ?0 j
9 D+ g! y! M$ X5 {5 j
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 N( B7 h  f6 m# O% b6 e
A:56g and 63g 56克和63克! S. Q  C5 @  i, r0 y
% [; }: s$ |: K$ J* d0 b
66.Evaporated milk is a concentrated milk that is produced by removing: l' ]) O  l3 r" n$ V' p5 c
炼乳是一种浓缩牛奶 是去除什么做的
; @+ Q+ g( x: J- U( I5 F3 _- ]A:60% of the water 60%的水
( p) F0 ^* @% u
* X; ]" X1 r5 S) L67.A method of cooking that transfers heat through a liquid or gas is:
+ |4 B: w9 r# c7 A! i# p一种烹饪方法,通过转移液体或气体是:0 a& h+ u1 M  N& R
A:Convection 对流
) b$ N8 B" a6 g! F( s7 F+ ]1 ?- _* ^% B8 a, w9 h2 A9 c
68.The cooking of starches is known as  烹调的淀粉被称为% Z0 }- B! e/ }5 x" g" `$ E9 O
A:Gelatinization 糊化6 N$ d3 j* t" ^2 u4 @* P

! ~  D6 A* p) T- j$ r0 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, h) c: H, Y) @% y5 {  tA:Braising 烤, y6 u8 K) Y  H$ h

, v) u* }9 ~) U; k2 Y5 d70.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:7 t( S% V1 L5 Q( {1 G& z' `2 y
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: k; Q4 r, z2 ^8 b! T, o
7 C# ?7 r+ A( s8 R71.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0 }4 Q# t% ?* F  D5 j) E
A:Fumet 原汁
) J  l4 z8 T; @$ C% X
  [- J( D. q6 B7 P! N7 a1 d" A72.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8 u( P; M' t$ ~- V
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜  b- O# {- g& i* F7 z) ^" g3 t

+ @; P5 ?' W1 Y0 H* g/ b; w" ?/ o! ~73.Which of the following is a principle not used in stock making?1 E1 F+ ?/ Q: n0 L' T
下列哪一项不是用于制造高汤(低汤)的原则?
6 A4 Q  J5 Y9 C; {A:Start the stock in hot water.开始在热水中操作
) a% P) J7 x( Y" p3 \
7 ~3 o6 u" ^2 ~5 h9 c) o( f8 w2 Y/ q74.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* b* J8 {5 H/ E3 N* J9 q! m8 @
A:Remouillage 法语熬汤
3 S+ `4 Z! p0 ^2 Phttp://www.haibao.cn/blog/post/176242.htm
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