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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。# x, M4 i  e7 L; B

, Z: I1 h4 B5 ]0 P6 k- ^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。
; f5 x7 i  L1 o9 T/ c; {' j  q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/ Q  i2 a( m* U7 c0 r7 ?
1.Which of the following methods should be used to determine doneness in a New York steak?
- U- i8 Y3 w: u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); S1 C/ \# u0 u5 B" S9 D3 C3 g2 M4 F
A: pressure touch. 压力触摸; [$ j) j3 G1 F/ e7 u4 n
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 L0 H. ^. n# b) p+ R" N  Q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
1 }. i8 D8 ^2 e! t/ OA: acid  食用酸" H! y1 [9 Q7 S& t9 Y
3.Vegetables are major sources of which of the following nutrients?
+ y( d) U- K) m2 u* {( n* e+ D# a蔬菜中包含的主要营养有哪些
; ]: K% a8 _2 e4 }" b6 WA:vitamins and minerals. 维生素和矿物质。
$ A  A8 V, J  Z0 ?4.Cauliflower is commonly served with  T& }9 S. `2 H/ \- x1 f
花椰菜(菜花)最常见和那种酱汁搭配
7 Z8 z( Q0 m* |  R4 T& K( V  h# ^A:Mornay sauce. 奶油蛋黄沙司) M9 X0 {8 i! i; X2 m" O( A3 i1 E
5.Which combinations of products are found in pie dough?- @1 H1 ], C: 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??); c3 z4 S) K8 w# P4 m5 g
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) H. h6 j' }# _2 `9 u6The French term for mussels is 法国语青口(海红)叫什么2 ^6 x8 F' u1 I
A:moules.法语青口,海红
$ t- G1 E$ I6 {7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?" w3 |5 c* J% V
A:faintly fishy. 稍微有点似鱼味
, {! n- O5 X: _& Y% J( [% R* N8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 D8 [- T: s& CA:2 days. 2天
) W) @* j7 G: R9.What are the principle ingredients in ratatouille?
6 g3 {, u% L/ _9 A* F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( F+ C' N. _. H3 sA:Zucchini, eggplant, green peppers, onions and tomatoes" j: C9 i5 a, k9 \+ x" g; E
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 I3 t! [7 J; d  _' p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?1 {3 K) A1 S9 x  j
A:cook food in quantities that will be used up within 20 to 30 minutes.; z) v# p3 g8 z  \( P9 N
大批量烹煮食物要在20到30分钟内( C( Z4 \+ E+ T4 H: u# m$ V' @
11.What person has the authority to issue a Health Permit?
7 ^# l, v6 S, d, I- C谁有资格颁发健康证(卫生证)。4 z" p+ k: q# R
A:Medical Health Officer.
+ c8 l5 s/ ]0 b# X9 B& `0 i, v9 O医疗卫生官员。
) C8 e/ q( n  J' K4 _12.For what period of time is the health permit valid?! C/ q! ]7 e4 L" v3 }" q
健康证的有效时间是多久?3 V6 p- g' W9 x$ W" k! C6 F. F: y: l, ^
A:12 months.12个月
) b& w  S8 i+ M13.In the area where food and drink is prepared, the ventilation system must be able to change the air
' H! |. G2 T! q' d, C在食物和饮料准备区,通风系统换气的标准时什么
# E: q+ z2 \  j4 d, MA:08 times each hour. 每小时8次
5 J6 v& Z: j, j0 y14。The minimum temperature for manual dishwashing in the wash sink is6 {$ l8 V/ ?4 O+ r* ^9 n
手工洗碗,洗碗池的水温最低多少度?4 T+ K. o0 }" Z6 D
A:110 degrees F (43 degrees C). 43度+ q! J2 C! b- w  U' s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  Y: P3 z/ N9 f
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. O: I( f6 {# X( U5 n
A:180 degrees F (82 degrees C).  82度- \8 ?, B" f: P8 E: z
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# v( {* ]7 b, B( |0 x, B0 v. ?8 U
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)/ J4 ?  q( h2 U8 B% P
A:en papillote.  法语自己理解/ g  J- U8 Z, h
17。Wing or Club is considered a
5 _+ T' z* [) g( |4 o9 Y! _翼和CLUB 被看做是一种...
6 H1 x! X0 L, ~  e3 K1 {A:Bone- In Cut     带骨切" u$ e  `9 v0 C# ]  N% t+ N# ?3 N' v
18。New York is considered a   纽约牛扒被看做是一种
0 ~. C& c6 v$ h4 TA:Boneless Cut     无骨切
) h3 Z% Y$ R  A% g" l19.In general, a court bouillon for freshwater fish will contain# k5 o3 E5 R8 _. G0 e8 m; y% D
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
3 g* G' B) y" R! t6 d# XA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: S3 Q/ H( C- d7 X/ [4 u
和做海水鱼同样数量的调味料和香料1 ?6 l$ `8 i- m1 @- n
20.Anise is very similar in flavor and appearance to
0 ]7 ?7 z& Z* f9 w- i/ r5 C八角和下面的那种原料有相同的味道( k, l8 J  ^/ }" p) W
A:fennel  茴香
4 T/ z$ h$ J( W) j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 J9 R3 K3 O% q7 R
下面那种原料更像大葱且有平面的叶子
3 z) s, c0 O2 V3 m( l5 `9 SA LEEKS  似蒜葱 (这边人叫京葱)
' B" d2 R  y% ?2 k* ?22.Which of the following cutting shapes refers to a small dice
2 U3 Z3 f' R+ v9 X" t% b! B下面那种刀切形状指的是很小的粒(末)7 B. z& c" g) _& W- f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
: q9 t9 L  h! X6 c23.Oil is added to the water for boiling pasta in order to
$ Y9 \9 E8 x, p. @3 J向煮沸的pasta (意大利空心粉 )中加油是为了
+ M# c! q0 k4 b2 }8 [A:prevent the pasta from sticking and to minimize foaming action.
4 l( c% T' e2 b7 T2 \( d- r: Z防止面条黏合并降低发泡。: O3 M% K& w1 M6 y' O- i. f
24.Which pasta dish features pine nuts and basil?, ^4 _1 R9 L2 Z8 X: l4 r1 F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
; P. Y2 H8 L) _" `A:Pesto.一种绿色的意大利面酱
8 i) K$ F6 }9 A. @! J$ Nhttp://www.tianya.cn/techforum/content/96/563836.shtml1 T, I7 T# }9 F( f
6 A) ]9 v: O8 e9 J! M; ^
25.Which of the following is a spring vegetable similar to spinach?
4 d5 V9 v) R9 F3 }4 M3 v8 b下列哪项是一个春天的蔬菜类似于菠菜?
% B6 @1 g! f6 Q+ r- K' |3 ^& BA:Sorrel. 酢浆草。4 c* K% Y/ ]" |! q* B, 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:
" k! f2 o, R+ @; i: E2 w哪位厨师最早带来高水准浮夸的美食
7 b% h  A; R4 y7 }) r  J/ D) uAAntonin Carême 人名 安东尼·卡罗美' ~5 Y. \0 n6 Z: I: p& L" [

, A4 `. B# h) i& |8 j4 p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:2 ]7 C9 ?! J; a$ c, Q' m$ C) v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ E$ Y, h1 y3 p# _4 w0 a% J8 JA:Cast-iron stoves         壁炉- L: i+ b! Y4 I# x- C0 E$ J
http://www.usstove.com/products.php?id=6
3 t) |( ]8 x/ F7 {6 M0 T! f* N9 P, |" C! b. U
28.The French term used to describe the roundsman, or swing cook, is:
( J4 ^( j) ?9 u& c7 f法国术语,用来描述roundsman,或摇摆厨师是:
& D' N. G; {( u9 z  WA:Tournant   图尔南
% a8 P/ ]$ ~! D9 y  `
  b  w, F/ K6 \29.Another term for the wine steward is:0 ~* [" X8 |( M: g2 \' f* Q
葡萄酒侍酒师的另一个术语是:1 a% ~$ N, S% n. o3 M. h
A: Sommelier 侍酒师
9 T4 K6 I* V3 O0 z+ I; m
5 k; p8 u+ W; u6 t9 T30.Molds, yeasts and fungi are examples of a:! L: {# V8 p" c& J
霉菌,酵母菌和真菌是一个神马例子
3 r$ ?; ^/ A! A4 V' w7 {: d* DA:Biological hazard 生物危害. K* J' G% U' F" _  X& _, o

0 X% v& L9 i+ V" |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 E4 f" M& g2 E  f4 m根据加拿大食品检验局,食品的危险温度区在多少之间:- u( d. r& @& ]( L$ {" C
A:40° and 140°F (4–60°C)     4-60度* A8 E. C1 B# @
/ f. l/ p5 G# t( \, c# v
32.All bacteria need the following for survival:1 ]( e7 J  V' @3 J3 q, y
所有细菌生存需要以下哪些内容:
& B5 |  R" l  H3 w" n& K) t2 \8 t0 d2 CA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; m7 {: c9 |" ]# C& S
' v6 i& E7 N- s% s33.Which of the following correctly represent critical control points in a HACCP system?
5 S' n0 R" X  A9 L* O& z以下哪项正确表示了HACCP体系的关键控制点?$ ~! f, Z: q( B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / J! R& T5 f# l( b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! d9 U& A: Y7 s, g7 r1 l4 }/ k

6 h; |+ i# m& G34.Which of the following is not an example of a carbohydrate?
* s5 U& r* r$ n& `1 g! z. b+ W下列哪一个不是碳水化合物的例子?
1 \7 S* h' ~' S5 B+ xA:Essential nutrients 必需的营养物质
& c' V/ a# `" O+ t4 W" s% `
( G2 y2 D& r9 p' w, d35.The process by which a liquid fat is made solid is called:
' L" {% `2 [5 K4 z9 C7 q& W液体脂肪做成固体这个过程叫什么' c4 n2 T1 b: K4 u* W9 b+ `
A:Hydrogenation  氢化
8 h# l7 R+ D5 B* U) t( Y* b, n/ i& e
36.Which of the following is not an example of a fat substitute?. Q  O) v* Q6 S# k2 [. u. B
下列哪项不是脂肪替代品的一个例子
6 I0 ^5 F1 P5 N% I4 [8 ~9 F  ?' qA:Acesulfame K  安赛蜜K表
2 U) g6 J* U7 |8 W# M# O2 m4 ~3 G+ c; q5 s3 k; w
37.Health Canada requires that a product labelled "fat free" contain:
! M8 z3 l" E0 v' K/ d/ F加拿大卫生部要求的产品标有“不含脂肪“包括:  t7 I6 A3 C8 O. O& K$ X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 b- k9 W& e1 N" E' ?" w4 g$ l) G( J9 O
38.Which of the following is not a problem associated with converting recipes?9 u4 L. ^, b/ g* n- X4 Y" {
下列哪项是不相关联的转换配方问题?
9 a8 j& J6 J! {+ n7 Q# t' b* t( l& \6 VA:Unit cost 单位成本
' B% V5 S0 B! n. t' S  U* C) h' }: I6 a' g
39.The condition or cost of an item as it is purchased from the supplier is called:1 }; u. _2 x  F" n3 N! K- X8 y
从供应商采购的物品的品质或成本叫什么( ?9 c2 X3 c9 p/ n
A:As-purchased cost 购买的费用
1 E9 X: R$ {) s. A" v; Y4 v8 z% Y$ S: u+ `9 ?
40.The amount of stock necessary to cover operating needs between deliveries is known as:3 Y( n+ O1 {6 c# g( F- Y( y" H* y
在新货到来之前用于日常所求的必要库存量叫什么" q0 N4 S: B; w7 T" H
A:Parstock 基本日常最低库存0 o" n4 i3 E+ x( _0 T
, U! s6 p' c  a+ W
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; x1 R+ T. K6 A; D+ c8 @* S下面那个缩写是用来表明正常库存流程?9 `8 z# w' W% P8 v2 @
A:FIFO=FIRST IN FIRST OUT 先进先出
# [5 Y. r; N5 B/ Y% P5 u% |) h# t2 S3 `; c2 b# J7 N9 B
42.Which of the following knives is used to turn vegetables?: \, s$ P& V+ u+ R: G5 m2 Y; U
下面的那把刀是用来打开蔬菜吗?7 V, B% H$ E7 e0 \1 g. C5 H. q
A:Bird's beak knife   鸟嘴刀
  Q1 x+ w& W. y$ v5 N4 t, r0 x* Z  Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ Q6 {8 Z+ n( w, X! {5 C  K! h
6 K- w* N7 P- N2 ]& g' a" W
43.What is an instant-read thermometer best used for?
* U3 U" v8 k' W% M  E, j即时读温度计最好用于那方面?( m6 s5 B) _: ?8 M; X& A7 T
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 u0 U5 t1 V5 j6 l

/ U4 r% U$ g3 r) y3 v, X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: N& o% D" u" o9 B5 g# `下列哪些金属材料受热均匀,通常用在铁板而且非常重
# L% N* z. j5 q2 Z, ^* r) jA:Cast iron 铸铁& a8 q# p5 @; T, s. u& d; W

9 x0 z$ G  {& v/ R0 Z- V45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, ~5 p7 c- F0 h- d( G6 Q3 l
哪件装备下面有一个可移动的碗和一个S形叶片?
; K: n8 Q* C/ EA:Food processor 食品加工机
5 W: I1 D; `8 u! D7 \5 Ihttp://www.google.com.hk/search? ... iw=1263&bih=572
! n( ^3 q" i7 Z$ G# A$ y' i! r* s' p1 t) }; g1 M
46.Which of the following is not a rule for knife safety?
( k  e' F& J& x0 ^下列哪项不是用刀的安全规则?
8 e2 t9 L4 h4 f& L6 q) V3 UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 d+ i  d+ X$ |
, H: R% K# j8 V' p
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 Q- T! g$ W( e- c) r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 M% f" v7 S2 H: R, F( X- t. sA:RondellES 5 \4 R4 ~% F& ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' I! }- {7 F# \$ p" E; @
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48.Which of the following is a diced cut used to garnish soups?
( {9 }0 @  Q1 n# o. \% k, Y1 N下列哪项是切成小方块用于汤的装饰?) {0 j7 O% H; O2 q& f
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  [& A9 g8 L: U  }2 R: w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?" w: i- t/ z" t) j8 H$ S
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!!——0 j5 J5 w8 E9 S9 n
A:Gaufrette
, `; p0 f# L+ s1 J5 ~' D6 Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* A5 h2 A6 m  G$ G8 b+ r
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572) m; \8 {- F& P  O: m; O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ L! q% j  }3 E  T7 _+ A

/ R, f+ Y4 }3 ^* ?4 X! }: J50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: J3 t! _' T+ u6 W1 r& C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)5 Q9 v+ n  ~8 V% F7 s2 Z
A:Cilantro 胡荽叶 香菜; A7 q4 y+ F$ h( z$ Y' C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 l- x0 k. J2 Q. G) |

" l/ ]9 c: t: y+ X; y60.Allspice is made from:& q8 x% w  s4 I4 d/ U
多香果,  多香果香料是什么4 v6 U0 [! c& `( A# S6 }! l$ t  ~% R
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ N0 f  k5 J- u) h4 O4 g
A:A dried berry 干浆果
8 ^3 c6 ~8 [6 y/ u+ u9 T
9 J( Y1 k5 A0 {# B8 D61.Which of the following are used to make a sachet d'épices?2 y# y  z. o. z: M3 W
下列哪些是用来做香包德épices?) M6 M( y: t4 u1 B3 {! r5 k
http://www.sachetcatering.com/+ U, h2 |$ l, Z1 b0 V) \2 s  P1 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; t; r9 `- W& m8 \' |: `# t

$ _8 [0 W" d0 ~0 w& V62.Which of the following condiments are not soy based?% A1 ?2 e# [1 d$ M3 c
下列哪项不是酱油调味品的?6 |. z, v; ?  F" R" q2 P
A:Wasabi 日本辣根
- y  U+ y# i' I, j3 s/ [$ `' W: \, W9 C+ t! f3 F6 `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% c0 K7 c. z1 r  n2 D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:. o* a; K0 o+ I/ K0 k$ s
A:Pasteurization  巴氏杀菌
; ^1 p' R" w4 g, g6 l1 ]5 ?  {" e# D: B7 C
64.Which of the following steps is not the correct procedure for whipping egg whites?+ r% y0 y$ ?5 w  X, ?3 y
下列哪个步骤是不是正确的蛋清搅打程序?; A. t( l$ Y! S( u7 M' l. g* q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
. P2 C2 G/ F) V4 ~A:56g and 63g 56克和63克5 B1 B% {0 W' _! M4 P0 u+ E2 |# D

* ?. D/ u8 L5 i( M4 I5 o& _66.Evaporated milk is a concentrated milk that is produced by removing; s0 R4 ^2 R+ f& j- j/ z2 D( @
炼乳是一种浓缩牛奶 是去除什么做的
0 e* A) F  {- @! w& AA:60% of the water 60%的水
( i/ M7 ?3 m; c; @8 X% I5 R+ B
3 n% ]6 J$ Z9 e) L' Z& L67.A method of cooking that transfers heat through a liquid or gas is:1 t- j: T2 {3 E( Y& t; a. I
一种烹饪方法,通过转移液体或气体是:
4 {% v3 k8 Y- u9 \$ I. V8 AA:Convection 对流
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  g* l, b" E/ u+ o7 w68.The cooking of starches is known as  烹调的淀粉被称为6 B& V& W8 e! d! B& s1 D
A:Gelatinization 糊化
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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?
1 ^- p! n# ?! f( ^: c* Y. [A:Braising 烤
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/ p5 ~( o# r5 X$ x0 s70.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 i( T6 N, t9 [2 `# Q9 e
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
# I+ n' r, _8 }6 y6 h# I5 j0 lA:Fumet 原汁
5 I9 O# ^  a8 M# H3 [
$ m  r2 U4 `$ P' N# `. O72.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 Y; x" x0 ?  w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( [7 z4 X" P2 m3 f1 K% {
, J2 A) a5 Z! _" V+ ]- J
73.Which of the following is a principle not used in stock making?
5 e2 d  g' ?; J* c下列哪一项不是用于制造高汤(低汤)的原则?
: v0 a7 U# M7 T% EA:Start the stock in hot water.开始在热水中操作# H8 A4 [/ P, A6 _8 H; [* m2 m/ E5 N

0 o8 O$ z" L* l. w% o8 T74.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
8 l( b- ^& V  v/ v8 }8 a) }8 n' sA:Remouillage 法语熬汤
( \4 U2 x/ F' R( n/ W; ~http://www.haibao.cn/blog/post/176242.htm
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