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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 H0 {1 a3 W0 N+ M6 e/ o0 @' m2 O% q
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。  ~+ W- @: ^# s  X! m& s
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
/ \8 R9 o0 L4 r% g& Z) @2 T1.Which of the following methods should be used to determine doneness in a New York steak?
2 ^$ D: Z8 V% h$ B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)" x. n  L0 U6 n3 E8 g, ^7 S
A: pressure touch. 压力触摸1 f- a9 q9 U* Q8 g2 Z# y2 x6 Y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: a4 Y' }+ R& y9 r6 k. C4 X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. S3 O( e( F6 R9 S1 B$ J4 o
A: acid  食用酸( T: V7 U9 w7 L* C) y
3.Vegetables are major sources of which of the following nutrients?# A" E5 a, B1 _4 _8 o
蔬菜中包含的主要营养有哪些* g# Y1 P" o4 ]2 [
A:vitamins and minerals. 维生素和矿物质。4 ~7 Q6 k/ e$ J+ R4 F' A
4.Cauliflower is commonly served with
5 f# Q  k) O/ H- }2 U花椰菜(菜花)最常见和那种酱汁搭配- V; {- v& F' ~3 Q& {; R
A:Mornay sauce. 奶油蛋黄沙司
, w4 e# m: n# w  u+ _& R( K' l5.Which combinations of products are found in pie dough?. q* Y- A% C) m4 c/ {1 _' W
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
; Y, n" U4 F& L9 {/ WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 R( g/ C9 I. d6 U. h/ [6The French term for mussels is 法国语青口(海红)叫什么
9 y4 K+ c: l7 ]9 CA:moules.法语青口,海红/ k2 D8 E2 {) y  T+ A) W1 m
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ [& e+ {& t, Q( Q1 h
A:faintly fishy. 稍微有点似鱼味
- g  n5 u4 K6 ~' S0 C& [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ X6 G4 M# ]6 V" R! {; ]# u$ [$ ]
A:2 days. 2天
+ k* P, `1 ^+ O/ B& n1 ~& T9.What are the principle ingredients in ratatouille? 6 E) i6 U# u4 G, @) \3 x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
, n% \0 h) s. i2 D) L4 v% hA:Zucchini, eggplant, green peppers, onions and tomatoes8 t6 l* t" d9 d  y( V
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 ^+ V3 e  \' H9 N0 a: h: D" ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( k3 \, y' @4 k' u  x5 o+ G  @A:cook food in quantities that will be used up within 20 to 30 minutes.
0 X$ y. r- }' e; r大批量烹煮食物要在20到30分钟内
1 z- I. s6 A" R; t. k/ N11.What person has the authority to issue a Health Permit?
& C- }- p! r7 W; \谁有资格颁发健康证(卫生证)。& ?# w7 T8 Y# r% N
A:Medical Health Officer.
3 ]' o- \2 h& r4 U! c- b0 g医疗卫生官员。! ?# S# h3 e5 Z
12.For what period of time is the health permit valid?: K5 J0 P% G0 f* x! \+ n
健康证的有效时间是多久?
6 U2 b, d+ S% H* d% ~A:12 months.12个月$ ^3 c* T) |" {9 ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air! r7 I; O7 S. X! E. m8 D. q
在食物和饮料准备区,通风系统换气的标准时什么
" w/ v6 K, `+ C$ r/ W7 LA:08 times each hour. 每小时8次7 r5 G; i4 t" ~3 _
14。The minimum temperature for manual dishwashing in the wash sink is# B3 l, i9 f" b0 v2 |
手工洗碗,洗碗池的水温最低多少度?
7 E( ]2 I4 X$ |7 s1 tA:110 degrees F (43 degrees C). 43度
$ w( _) ?# N2 b3 J0 V15。The final rinse temperature on a mechanical dishwasher must be a minimum of:' d' [1 |0 T! s
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 F( l; a  G9 o8 |A:180 degrees F (82 degrees C).  82度
( C: m7 Y8 I. _/ W1 ?! ^16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. g* N5 b; k4 h* c
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  W5 ?8 Q9 R+ x/ e1 q. P
A:en papillote.  法语自己理解
( S$ J5 {* Z& q$ A9 u17。Wing or Club is considered a, s. \/ D: L3 ^' }  e$ i
翼和CLUB 被看做是一种...% U4 A# h  r- {9 B
A:Bone- In Cut     带骨切
$ @5 F  N! ~1 [' [1 V5 ^+ a3 d& r18。New York is considered a   纽约牛扒被看做是一种
) v1 u6 ^3 V0 _0 ]7 B  ?' lA:Boneless Cut     无骨切
5 `- m2 _/ W5 R3 F- C' D" O19.In general, a court bouillon for freshwater fish will contain
: l! ^7 ]. s$ D5 `1 `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
( ^  G) O3 c7 S- t# CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 s7 C/ i% e3 s1 `) Q% D8 s
和做海水鱼同样数量的调味料和香料
" c( `9 \; @, S2 ~2 F20.Anise is very similar in flavor and appearance to
- u% j6 I5 Q' k" r2 n9 G# B八角和下面的那种原料有相同的味道5 G; {. N$ Y8 y2 n1 [) |
A:fennel  茴香" D* k" U3 y5 W  R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ ~$ y" h/ U: t; [+ ?/ u下面那种原料更像大葱且有平面的叶子
7 F$ E5 m2 |4 v# CA LEEKS  似蒜葱 (这边人叫京葱)
! n2 B& }6 J6 f( o1 H/ [22.Which of the following cutting shapes refers to a small dice
2 W: E$ W/ s0 T1 I! c# F8 C; J下面那种刀切形状指的是很小的粒(末)
6 o) U9 n- _- A' S8 w5 mA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; S' x6 v" B3 E, C9 n
23.Oil is added to the water for boiling pasta in order to2 Y% b% ?, }' e) {4 `- {
向煮沸的pasta (意大利空心粉 )中加油是为了' p  ]; ^+ G8 @" h0 x" H
A:prevent the pasta from sticking and to minimize foaming action.! u( h1 g. \0 F% v6 }0 u. W, e
防止面条黏合并降低发泡。
: R; N  Q$ r3 R  N' A24.Which pasta dish features pine nuts and basil?
% @! d# W- l; G2 l: `下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 y0 o: ^; F5 v* zA:Pesto.一种绿色的意大利面酱
: ]9 V. D, Q9 F+ m. m/ P0 }+ d: M% Z3 khttp://www.tianya.cn/techforum/content/96/563836.shtml
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4 t/ K: p( [# _; v) u25.Which of the following is a spring vegetable similar to spinach?) [2 x& ~4 _) E0 E: C" v& Q
下列哪项是一个春天的蔬菜类似于菠菜?
+ J' b: d0 ~; x  P9 ^, Y- ~A:Sorrel. 酢浆草。
) f. I" C9 k  Thttp://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:
% ]. m+ j. F3 J& t! X6 U6 w哪位厨师最早带来高水准浮夸的美食
/ c$ Z, n2 c6 _  M& r7 M- bAAntonin Carême 人名 安东尼·卡罗美
4 G, ?$ j$ ^  q8 w) j- a8 V- q0 B  O5 |, R! C5 C* j* G
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' }) M9 O" y1 H' _' w" B& X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 d! v7 h0 S7 ^% u2 |  e8 a+ h8 j9 pA:Cast-iron stoves         壁炉8 A' l! A* K3 [* {' T
http://www.usstove.com/products.php?id=68 |4 w" V$ b; U5 Y; w

# v1 H# u* i, l, @9 d5 j+ S28.The French term used to describe the roundsman, or swing cook, is:
# F4 V: K- [+ b' C% n1 o% Y: \法国术语,用来描述roundsman,或摇摆厨师是:, |# r# E# d6 R5 h: A7 i  s
A:Tournant   图尔南
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29.Another term for the wine steward is:7 Q9 }  L) i* G- N
葡萄酒侍酒师的另一个术语是:
! ^# Q4 O% J; ~/ P7 UA: Sommelier 侍酒师
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6 v) r8 J$ [9 o( ]30.Molds, yeasts and fungi are examples of a:
2 y! e& V* T) t8 L霉菌,酵母菌和真菌是一个神马例子
* l% E0 z- d' N( tA:Biological hazard 生物危害
+ y! f7 A7 n9 P2 L: A
) X+ G% T2 i% k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 T' P  ^$ n7 h' n8 w' J
根据加拿大食品检验局,食品的危险温度区在多少之间:; B& C- t, }5 Q
A:40° and 140°F (4–60°C)     4-60度0 B1 n7 Q- {% Y9 e& G6 T
# J2 s# G9 V: W
32.All bacteria need the following for survival:8 `( M- c; ~5 B  P/ N' ?& p6 |
所有细菌生存需要以下哪些内容:2 L. m' I% P" v; E, [/ C) Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: k5 l- H5 z+ y" i/ \6 d% X8 h& }& Q/ T2 r: _
33.Which of the following correctly represent critical control points in a HACCP system?
" E. v7 b* i' m5 h- j6 j0 a$ F" u. x以下哪项正确表示了HACCP体系的关键控制点?' t/ r2 u( c  h9 k) @5 R1 K2 ]9 Y
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + L- j/ {5 R# J; c* W% M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 d1 Y- j6 d& `5 r
0 @( m" K! ], G5 h2 I# m2 j
34.Which of the following is not an example of a carbohydrate?
1 j1 q! w9 ~3 T5 A下列哪一个不是碳水化合物的例子?2 u6 U2 W7 w* L) U5 [
A:Essential nutrients 必需的营养物质
5 g) u7 ~" @7 R; Y" B5 H# S$ D/ m; Y+ z- A; x. [8 t
35.The process by which a liquid fat is made solid is called:
# ^2 m9 T. i' k6 s; M$ Z9 L3 i液体脂肪做成固体这个过程叫什么
( D! o; G$ C. o1 LA:Hydrogenation  氢化+ O( [# ^2 F% _  Z, I& ^. w% q+ v
7 u# I1 D) W' D
36.Which of the following is not an example of a fat substitute?+ h4 g% l) E, h# c  S( h
下列哪项不是脂肪替代品的一个例子
4 ~* ]/ k( G8 b1 \7 @/ f* yA:Acesulfame K  安赛蜜K表! B1 Y' X# Z8 d2 K+ k3 \
! _; b) ^+ n9 i! Z  F% d1 m
37.Health Canada requires that a product labelled "fat free" contain:: p, k/ @& z2 O5 o3 {' Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ }: w" K5 I, P" z- ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) \, ?2 a) A' `- q* E- o) k& Z, V7 p, ]9 p; d2 V, y
38.Which of the following is not a problem associated with converting recipes?, V/ x- L. p! e. ?5 t3 O  V
下列哪项是不相关联的转换配方问题?
' P8 w; Q7 |. J3 S- m( P* bA:Unit cost 单位成本9 P. ]& m. i; U3 G  b& V$ ?8 M

" P2 z3 z! b8 E7 a. M! U5 y. }39.The condition or cost of an item as it is purchased from the supplier is called:0 q' p# o: X1 g+ h- J7 D
从供应商采购的物品的品质或成本叫什么
) E# V$ z( C, ^A:As-purchased cost 购买的费用
9 }1 B) B7 G7 x; W2 ^; z
6 @4 _5 p0 B' ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
* y  y; t  G7 H8 F在新货到来之前用于日常所求的必要库存量叫什么4 t, i; @2 t3 ]* G; L: A  Q
A:Parstock 基本日常最低库存& s+ D3 m& q4 J/ C2 g# N, V

$ L9 ~, K* `- }# h3 o3 ^( u41.Which of the following abbreviations is used to describe the proper rotation of stock?) Y8 Z/ y# m$ X8 b5 V
下面那个缩写是用来表明正常库存流程?# H8 X/ I! [6 s& t5 Y4 r
A:FIFO=FIRST IN FIRST OUT 先进先出; G0 }6 v1 G, C$ x

; z$ _2 M2 X0 Z; r3 U. q% t42.Which of the following knives is used to turn vegetables?* z6 V" @( d# ?* r/ F
下面的那把刀是用来打开蔬菜吗?) h7 N! a) @# v! T3 x. O$ x
A:Bird's beak knife   鸟嘴刀: x! `/ [" H' ^' W: P, ~, L- Y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 x6 n+ V" @8 h* n+ Q/ s& N

' w8 \) }' _* j1 z" m43.What is an instant-read thermometer best used for?
/ w& B& Y. E6 \% P) ]' W1 B$ @; J即时读温度计最好用于那方面?& m, _; J6 h+ Y& r
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 C0 o) {* \8 B) l
8 {4 N4 J) F1 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 U$ E' L" ^0 K; ?2 ?, V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  H( [9 Y" X1 b3 p! l/ bA:Cast iron 铸铁/ y6 P; P; ^9 V& v

0 l* E8 ~, ]+ L8 f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?; u0 H, G$ c2 M* k- g% M7 M
哪件装备下面有一个可移动的碗和一个S形叶片?7 [; D. A9 v4 [8 P& Y7 B
A:Food processor 食品加工机0 p* e& j6 X8 t/ n
http://www.google.com.hk/search? ... iw=1263&bih=572
) G5 o% h0 g9 Z8 J& S$ I* k( z0 G; H0 d! B9 m' v
46.Which of the following is not a rule for knife safety?: K' P$ i6 [) E6 J( j/ B* A
下列哪项不是用刀的安全规则?; [$ v" ^0 e& X. j/ }, O
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# {+ m8 T/ @: S' N( [3 D, c" }) Z% P: t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' Q2 Y( B9 L  [) x/ E% K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 r+ W2 n" E" ~/ M
A:RondellES
: K* v5 o* }+ f8 A- z, a& hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" H6 T/ G' r7 X- r$ ~- c
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48.Which of the following is a diced cut used to garnish soups?  c0 q6 O2 i* b/ e+ I- S' b
下列哪项是切成小方块用于汤的装饰?* O" f: |6 d3 h1 ~. e* S. ~- y
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 e+ |2 U' g2 Z- P1 |# n8 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* L6 D+ V* B5 Z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!!——
; Q- x  U9 O6 s& L0 Y: mA:Gaufrette - q5 c( O  I* ?; S. x  o
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- ?4 T! o' |; f" d4 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( Q2 A+ f3 c( o9 o
Gaufrette :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. [6 @- M, I+ g4 f
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)4 G" h2 D' ~' i  p5 o8 Q
A:Cilantro 胡荽叶 香菜
  c' Z3 N# N3 k% c: khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, ]5 J/ b( y$ i60.Allspice is made from:4 E0 Q% ^% ~8 f3 b
多香果,  多香果香料是什么6 |( j3 T& [' h1 U+ l; F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- y9 B; W3 T7 R+ o$ V
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
: Y0 o4 p; h  K下列哪些是用来做香包德épices?' a5 K% l7 u* x* b0 R" F6 {
http://www.sachetcatering.com/- [! C$ ~7 ]) e1 ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* k, p( }8 [* C+ r

3 R! c1 V5 m- m, K0 w7 O2 J! `62.Which of the following condiments are not soy based?
7 T3 c- e+ A5 ^6 f下列哪项不是酱油调味品的?
* ]* v1 G6 k: r$ F. l/ e3 zA:Wasabi 日本辣根
3 t; C' O; n( i- z8 k$ z! R4 |* `; A  ?
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% v, a1 h% s4 ?2 J) `6 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:- c" K# ^! x+ ~) w) z7 u' x
A:Pasteurization  巴氏杀菌/ x0 b2 c9 x" v% w9 H" L7 V. s
9 @: y2 H2 i# P  b" t  x
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ u# a% p& w. u0 F& L8 ?& \9 I下列哪个步骤是不是正确的蛋清搅打程序?
; T6 P! v4 O! d5 ^! [A:Allow to rest before use. 允许休息后方可使用。
2 W" e9 N# Q# k3 a4 p7 z# ~4 g( P2 j* q: s3 L& C- P
65.The weight of a large egg is between:一个大鸡蛋重量介于:
- b' ~: ^8 M3 Q% X0 t' `A:56g and 63g 56克和63克
7 q" z* |0 ^" B4 h7 f1 ?6 X: {+ n9 j5 D' R/ L
66.Evaporated milk is a concentrated milk that is produced by removing8 X8 I" X% M4 s3 C# d* Q" y# Z& z- I
炼乳是一种浓缩牛奶 是去除什么做的
2 M; h" @  ^: ^( J; v/ \9 QA:60% of the water 60%的水
! B4 w4 j7 X% T) E1 Z; d8 u$ `+ C4 {6 o# |# l
67.A method of cooking that transfers heat through a liquid or gas is:# o& m4 ]. L2 h/ s4 L, g$ X4 J
一种烹饪方法,通过转移液体或气体是:
# W+ z% ?% f8 `$ ^+ G% rA:Convection 对流6 y# X( ]9 p# }1 p

$ ?7 J% X8 M% u4 S68.The cooking of starches is known as  烹调的淀粉被称为( y1 i  d( r+ ~% I3 t  S
A:Gelatinization 糊化& n3 m, T! R. |2 C
1 x: D' X$ U7 x+ F
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- j1 g  D$ R4 {6 ], P4 e; C
A:Braising 烤; d( k1 S& ~6 T& f

# h, M6 G; b- V% S+ F5 k% A8 `* q- K70.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:
. E9 T+ `+ Z2 h  z6 q7 ~2 wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( c3 G& X4 S+ h$ h$ T+ a/ w4 v5 Y& n
; c" `: `' S; Y6 r4 r9 K: w9 y71.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
: K$ Q! Y3 C  w/ l! r/ mA:Fumet 原汁
4 b" }# ?/ t) b
% t7 k! [" P6 x0 _; w1 v. Q) Y" r72.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
* }' s, a4 Y6 J3 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 h3 f8 y. K; y. Y  T% ?$ d+ q( f, s3 C
+ @- H# n) T9 o! ?
73.Which of the following is a principle not used in stock making?
: A4 [% K$ s  @8 l" o下列哪一项不是用于制造高汤(低汤)的原则?
% @8 _7 t' a2 I; O2 n0 MA:Start the stock in hot water.开始在热水中操作9 `' ?% \- k4 ~# I& K3 v
0 U& z0 T  {0 p3 K  b7 ^6 ^5 E" Q# Q# U
74.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: L4 K( n7 K# q2 o& e
A:Remouillage 法语熬汤8 ]) L  B7 c0 X1 A7 W" t4 y
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