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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。7 d+ Q. O4 E, d* ?, Q1 q
5 q4 c% K# V+ e: N9 g3 _
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。
( b8 Q  @! z4 n2 m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) }& g% N. F2 Y" p
1.Which of the following methods should be used to determine doneness in a New York steak?
8 c- E& T6 T0 H. {( v! Z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)
: A1 [! t8 b' d1 o- N( z: q1 KA: pressure touch. 压力触摸$ X1 N# J; \  Q9 L/ X* x1 S5 F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid& v7 J- N- y6 A  P2 w. g
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
, b/ |% S# C. z, r$ C) T& \A: acid  食用酸
: f2 h7 {& J* X$ @7 o3.Vegetables are major sources of which of the following nutrients?* k4 E+ ~2 ^6 h  e/ d4 d
蔬菜中包含的主要营养有哪些
, b, S3 i( C2 Z. T$ bA:vitamins and minerals. 维生素和矿物质。" P8 d' K+ a, ~2 c8 L
4.Cauliflower is commonly served with
9 R$ e9 q* w! f  ?花椰菜(菜花)最常见和那种酱汁搭配, [: ?( h  B7 A+ t( }' `1 _
A:Mornay sauce. 奶油蛋黄沙司
. o, g/ f: E  x& C! r( N5.Which combinations of products are found in pie dough?
0 P4 P% z# Y& ~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% S4 g. O- z' P; [
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: I& q/ E3 O) n" {5 g+ h* g
6The French term for mussels is 法国语青口(海红)叫什么  p6 K( E* |3 O! [$ Q  f4 I
A:moules.法语青口,海红% K" n& f5 B# k0 D9 s% S0 T8 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?9 ~9 X" W1 w4 u; c1 Y
A:faintly fishy. 稍微有点似鱼味( `8 \: Q8 y* ~$ k3 t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; g/ h$ g% j* v" T! z5 sA:2 days. 2天  R  _0 |) E  H; ~) b5 K& h8 i" y
9.What are the principle ingredients in ratatouille?
1 f0 C0 b. t0 D- K3 s; z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 H" v; @3 ?2 u- ~" KA:Zucchini, eggplant, green peppers, onions and tomatoes3 v: A; |; F" O+ S. N) b
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' j* d1 c% U7 V0 L# ?0 i, A0 u) F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) {/ {" z! \" @+ NA:cook food in quantities that will be used up within 20 to 30 minutes.7 B( o' d9 O) S% [4 r
大批量烹煮食物要在20到30分钟内
8 O) m/ j+ O. ?* L# c11.What person has the authority to issue a Health Permit?! p2 O1 {7 u1 q6 u4 Y) U$ e4 R7 d
谁有资格颁发健康证(卫生证)。* g" X# |# c1 _( A+ K8 Z2 e
A:Medical Health Officer.
- Y7 [6 u8 l, A医疗卫生官员。
& X- R  V! E3 P( N0 Z9 M12.For what period of time is the health permit valid?
/ m- |. C& m: U. I8 C健康证的有效时间是多久?
/ H3 D& j) l4 bA:12 months.12个月
5 Q4 @0 H9 t! O+ \) y* X  U7 \1 M13.In the area where food and drink is prepared, the ventilation system must be able to change the air( v) X% Y8 x- A' V7 k
在食物和饮料准备区,通风系统换气的标准时什么
" B7 J8 l; P/ h+ l0 f" p8 G+ j7 NA:08 times each hour. 每小时8次4 e; r  S4 M1 n' A9 n- P
14。The minimum temperature for manual dishwashing in the wash sink is
/ f7 x" k- _$ ~( u手工洗碗,洗碗池的水温最低多少度?
+ W4 }6 E8 `: u3 G* [A:110 degrees F (43 degrees C). 43度- u1 g% V7 R1 o, z* K1 E+ K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:* _& v' w+ v+ F, P
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# p2 h% J# Q+ m& S0 x5 u3 ^A:180 degrees F (82 degrees C).  82度- P4 V" S* T% K
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called! ?3 g( h& A2 I0 O# G
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' M  j6 I) b- v: G- H1 g
A:en papillote.  法语自己理解
! M- W$ n% v; d& U" B/ [17。Wing or Club is considered a: l  u* T+ I6 N" E4 P
翼和CLUB 被看做是一种...) Q! W7 \) S; u& ~8 e8 _$ F
A:Bone- In Cut     带骨切5 @- F. |3 e+ {4 \8 [
18。New York is considered a   纽约牛扒被看做是一种
" Q8 G8 R( B: [- K2 {4 S4 M, RA:Boneless Cut     无骨切# p0 V2 e/ `2 a+ Z  |
19.In general, a court bouillon for freshwater fish will contain
) Q% o1 O  j3 p9 \5 R( U" 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/ [- F; N& @, i# c* Y; q& d  z' h% `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ g0 t( ^7 j: Y* {  W
和做海水鱼同样数量的调味料和香料
5 |0 l* {$ q4 y) _  Y& s# O20.Anise is very similar in flavor and appearance to
8 K3 e  I8 a% D' p# e八角和下面的那种原料有相同的味道2 Q6 s3 ]; H( d2 D" z
A:fennel  茴香
9 g! ]9 P3 y' B! ]7 _" y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ N3 y" j# y3 F/ ~下面那种原料更像大葱且有平面的叶子
, a1 O$ i. ^5 Z* D, ?9 r+ hA LEEKS  似蒜葱 (这边人叫京葱)' e$ L; }0 O# G- T7 q) Q; w
22.Which of the following cutting shapes refers to a small dice* I7 o9 L6 f- ~* ^! h7 X# Q
下面那种刀切形状指的是很小的粒(末); b: Q. E+ P# g) X2 S
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
/ x- z0 V8 o1 P' C9 Q23.Oil is added to the water for boiling pasta in order to7 {; n) e3 j0 P; o
向煮沸的pasta (意大利空心粉 )中加油是为了
7 c. [! A% N$ o$ B  [9 D# Y+ NA:prevent the pasta from sticking and to minimize foaming action.
/ `& m$ d: x. M9 ?  ?2 i& t4 k防止面条黏合并降低发泡。/ m' Q& C. [1 ^# p% H
24.Which pasta dish features pine nuts and basil?
- _1 K( C; h$ N1 u7 d. p; ^6 ^8 n下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)9 C' l, x0 g8 A
A:Pesto.一种绿色的意大利面酱
0 @5 S/ r4 }: l8 o! thttp://www.tianya.cn/techforum/content/96/563836.shtml% B' z' ]( z! x# p3 N0 w
* r( x( Y- u/ @0 X$ [9 o
25.Which of the following is a spring vegetable similar to spinach?
0 J5 [+ e/ W8 h( {下列哪项是一个春天的蔬菜类似于菠菜?
2 |. e3 |# x4 M* \A:Sorrel. 酢浆草。, k9 U5 n# w- \. Z8 Q7 s8 M
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:
/ ^1 ^3 z9 d- O哪位厨师最早带来高水准浮夸的美食
- H! S6 L9 ?7 \9 U! P# Q/ GAAntonin Carême 人名 安东尼·卡罗美! X6 n7 `! k2 Y. k' e6 j7 n
* s3 A, |' j: E3 @& B: G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ K! Z' _# k) c9 b+ Z% b8 x- z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ P* w( \6 @9 Q4 K8 X2 K  s. [$ jA:Cast-iron stoves         壁炉
* ^3 K+ A. W0 v6 ^# \0 j* Vhttp://www.usstove.com/products.php?id=6
$ }' u* r' I0 ^# s: S0 h/ P; |' Q% A- E
3 g1 z1 k# |8 ^5 r6 N28.The French term used to describe the roundsman, or swing cook, is:
& x/ M" @* E( `' Z7 J/ o8 K法国术语,用来描述roundsman,或摇摆厨师是:# B0 N0 [: ]( L% _
A:Tournant   图尔南0 _2 }' p2 b2 u& J" ]) {, Y

( a$ r+ Z  x3 T  t/ |* K5 V+ G% O29.Another term for the wine steward is:# u0 Z0 \- i% h! U9 B+ o
葡萄酒侍酒师的另一个术语是:/ @( [, N. b( k+ r
A: Sommelier 侍酒师& V4 r2 J" ^. y6 J5 t! d" z

6 y9 b2 u! ~! O30.Molds, yeasts and fungi are examples of a:! q6 V. Z3 O! H: o
霉菌,酵母菌和真菌是一个神马例子
# c0 j; l/ l2 M/ Q! S8 \% BA:Biological hazard 生物危害) C3 |; c) Q% E# A( V* d5 ?

5 V+ U6 ?  U2 K: M4 B$ S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
1 s! A7 }) i9 S% ?0 z+ I- |# }根据加拿大食品检验局,食品的危险温度区在多少之间:. ?' {5 f' t0 x& J6 y5 _
A:40° and 140°F (4–60°C)     4-60度( z4 V' A' P5 j) G& J- N

- `0 {, `0 W7 z7 H0 s: m# l32.All bacteria need the following for survival:
/ `1 B/ O! t( N. Z6 i/ B  j9 s$ f4 \所有细菌生存需要以下哪些内容:
* N" }3 m+ |6 L/ S( Y8 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值6 Y* X8 G' S  g0 V: W
: G( q& C* Z. S* w, F
33.Which of the following correctly represent critical control points in a HACCP system?1 b# a) h* W( g& b
以下哪项正确表示了HACCP体系的关键控制点?
4 [# r7 W& d$ w) d" w/ ~5 G; m3 F0 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 W1 w# h+ E; j$ h0 H
食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ e7 p, j6 D' N- r

2 p8 K4 V) s9 s+ M3 ?34.Which of the following is not an example of a carbohydrate?
: S: ]" I+ Q6 I0 D下列哪一个不是碳水化合物的例子?
7 Q+ k! J" @( o2 w% N; dA:Essential nutrients 必需的营养物质
- v- Z. n2 w) v  k5 P9 h8 l% L% O
0 w0 c4 k7 w& [: l2 |" W4 R+ m35.The process by which a liquid fat is made solid is called:; Q4 e# R9 o: q5 l, H* `/ B* E
液体脂肪做成固体这个过程叫什么1 i9 M4 z' b, }5 z
A:Hydrogenation  氢化& u8 Z( E- K* G

; O4 U+ ]4 h* ^# i- `36.Which of the following is not an example of a fat substitute?* j% I/ v) t7 y% H* \2 k3 n
下列哪项不是脂肪替代品的一个例子
, }* N! r8 y" O: EA:Acesulfame K  安赛蜜K表
* x6 g2 [5 c( I% A/ n  A9 c  `0 O, k/ y
37.Health Canada requires that a product labelled "fat free" contain:+ t, B2 K9 J: Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 C: A! U" G# Y) mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 w, B3 a3 |  N' P7 G3 G* s
3 D  h; ^- o! ^9 ?0 Q, C# X- [38.Which of the following is not a problem associated with converting recipes?
- k+ j% S4 F9 M. W下列哪项是不相关联的转换配方问题?
* u" p7 r2 L$ f6 J& zA:Unit cost 单位成本! c' {0 E( e5 V* B+ A

0 h$ k) t/ g4 T1 t39.The condition or cost of an item as it is purchased from the supplier is called:
/ R, A( N: w3 @, i& {1 j从供应商采购的物品的品质或成本叫什么
6 d. J; \! h- S3 s( ?A:As-purchased cost 购买的费用
/ m8 D0 [3 K! g7 B) z, P1 h" C3 ~" o8 i, t
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* h" D# X& x* k; G% [在新货到来之前用于日常所求的必要库存量叫什么2 n" [0 [0 a% ]% m: x1 {- E
A:Parstock 基本日常最低库存6 e1 R' k, y; E, C, `4 Z, d

2 @' c7 q6 h4 W+ b41.Which of the following abbreviations is used to describe the proper rotation of stock?' Q4 i8 S+ B3 N) W& J8 H& X6 u
下面那个缩写是用来表明正常库存流程?
+ X' J) X% Y, `; N4 f  y- JA:FIFO=FIRST IN FIRST OUT 先进先出
1 I* G; n5 r8 V# H& _0 u1 g) y: Y: j* Y* Z& B" T/ P6 C9 p& G$ e( @
42.Which of the following knives is used to turn vegetables?
- V6 U0 M: \9 F7 b下面的那把刀是用来打开蔬菜吗?
/ N) x3 n0 v, a2 s8 s. R7 hA:Bird's beak knife   鸟嘴刀2 M0 l/ ~  ~2 V. r6 g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
4 z* D% l9 S' E7 V8 p! G( X
# l, p7 S6 b+ L0 v5 S( K& ?43.What is an instant-read thermometer best used for?
: S6 U3 }! B9 n- u. @即时读温度计最好用于那方面?
/ o( {3 y9 L# u; pA:Checking the internal temperature of a roast 检查被考物品的内部温度
) l  y3 k+ ?+ O" j
: E) S: @. F; d6 W* a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ h' m* D2 h8 v8 }- g下列哪些金属材料受热均匀,通常用在铁板而且非常重
( p5 a; K& s2 `) x9 o- B4 R7 iA:Cast iron 铸铁
# ]! I* y9 O) k# m5 V! m. m: Y6 v' A# y3 c% r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# t$ r) L- Q  C
哪件装备下面有一个可移动的碗和一个S形叶片?
. t9 p$ X! b: `' y! T; cA:Food processor 食品加工机% I% ?% j) X( A3 L) o
http://www.google.com.hk/search? ... iw=1263&bih=5726 b+ Y6 Z" s* Q0 y
, u% L& t4 ~) F
46.Which of the following is not a rule for knife safety?: t0 {$ X; l/ g
下列哪项不是用刀的安全规则?
5 m7 q3 P: a# @  P5 c$ L  G, LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: J5 k) m; m2 C9 X' v
4 j* _  D( u  @6 R& n8 H5 h' M
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 C; j, z* q8 T; {把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" }6 N! c/ P# u6 @; D+ ^3 AA:RondellES & y/ X, X: X4 T3 b, A5 H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) b9 K2 z6 L# Z
! B$ ~* u% M  L6 n, A  j+ z
48.Which of the following is a diced cut used to garnish soups?* A" {! J- s6 `3 P, j
下列哪项是切成小方块用于汤的装饰?
2 y7 \7 |& Z% x& J# ^8 ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm! A  L  E5 p7 }& C
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; e6 N+ G$ [  T; {$ r' ?+ \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!!——2 t0 H8 Q( Z1 k- ]/ U
A:Gaufrette
& P1 Z9 Y8 d' z  ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ A/ c5 k* ~& X1 R2 c9 Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" G$ Y, I4 ]2 Q' u. ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ d! ~; v/ T, x, B% }0 t! O; `- X- K: d+ P7 [$ E0 K. f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 d5 J9 E. j+ P0 F& D$ Y: Y
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)
0 y( V8 b% U/ k% F' IA:Cilantro 胡荽叶 香菜
% J2 K/ o* {5 _8 ]7 R; ^  Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' M8 I' s) C* u" _4 H! \
0 N* m- [& ]7 \5 X4 Q4 t5 }, N
60.Allspice is made from:
1 U3 ^: f- n$ D; }  B$ F0 ^ 多香果,  多香果香料是什么
3 S' x9 F( e; u* z7 Q, z8 uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ w% s5 O) j0 r4 oA:A dried berry 干浆果
, L6 n( Z# \. x3 J$ j
/ s8 w2 W7 L3 ~# ]61.Which of the following are used to make a sachet d'épices?/ H" D6 u$ T0 @# C
下列哪些是用来做香包德épices?0 J. W( B) Q/ I
http://www.sachetcatering.com/
/ X' i. `3 H2 `) dA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( m* f' x3 y3 q

# V8 A5 H' G, b3 c) _62.Which of the following condiments are not soy based?9 |# t/ Y/ d+ ]; ]7 V. S) U
下列哪项不是酱油调味品的?* Y9 i2 }" }# ], x1 I
A:Wasabi 日本辣根
3 [% m  P+ n- A3 T$ @
7 h! x7 V6 w* I+ @4 j5 u, P63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* [* J) r# P+ ~. o" ^9 n+ [
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:: P0 l7 N! C; V, q3 V
A:Pasteurization  巴氏杀菌% I* q- b5 z& }
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64.Which of the following steps is not the correct procedure for whipping egg whites?( E, u" K& Y: P  ~$ J
下列哪个步骤是不是正确的蛋清搅打程序?- L" A- l4 y9 Y, B
A:Allow to rest before use. 允许休息后方可使用。
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3 e& |2 ^9 S. C7 p& ~5 J65.The weight of a large egg is between:一个大鸡蛋重量介于:
' {% B6 U+ |  q9 v7 z5 tA:56g and 63g 56克和63克
6 e+ e5 [# Q! A& }( [( z- i
5 t! y0 k3 T1 K2 q; g66.Evaporated milk is a concentrated milk that is produced by removing# K0 Q; k/ E7 H, t- |) C1 O, n7 O
炼乳是一种浓缩牛奶 是去除什么做的! o0 m9 g8 h5 Q* ]& w
A:60% of the water 60%的水5 V9 I/ g# r9 k& C' N+ P: w
( s, A; I+ |7 q$ y
67.A method of cooking that transfers heat through a liquid or gas is:
" g( n8 A& p6 R. N一种烹饪方法,通过转移液体或气体是:: u7 Q9 x% d, C- ]9 A* D' @
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为1 e: m: p; ~8 [& h7 d% |! Q
A:Gelatinization 糊化$ E4 A1 G3 ]2 J
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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?; m( M/ F' P* `( {8 F8 a! l0 z
A:Braising 烤
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8 w2 s' I1 w3 j: ~2 z4 x70.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:
" w& Y0 O% r$ L- ]A: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$ n% W- i  Z$ `2 i* d# k/ I
A:Fumet 原汁
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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) C' [+ [+ C- y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
: `4 y8 F" w5 `9 w: r. h2 P. y下列哪一项不是用于制造高汤(低汤)的原则?+ J8 f9 T' o5 K+ ~8 N
A:Start the stock in hot water.开始在热水中操作
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3 W, n) L( C6 z0 q" W5 ^; O74.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* _" ]' m' }" v& A9 n
A:Remouillage 法语熬汤- W: y8 x3 B0 d7 W4 n; o
http://www.haibao.cn/blog/post/176242.htm
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