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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。' F& K; o8 V; Q. f/ L

! }" u4 t$ l* P% C  W- G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。' G5 w6 T, Y* [# 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+ O5 `4 ]6 F' P2 r
1.Which of the following methods should be used to determine doneness in a New York steak?
2 w2 e" T' F. D6 T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)
9 a2 S7 S! _% \8 ?$ ZA: pressure touch. 压力触摸6 S7 J: V4 |2 A# ^) z, ?9 ]2 Z0 q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* m3 ^3 Q- p9 I4 p! N; H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
9 e7 x- T8 T. n. ~. G4 yA: acid  食用酸0 m% ]$ d- o4 O% S1 \0 N
3.Vegetables are major sources of which of the following nutrients?
: x& j6 Z" W2 L- j) v% s8 Z( q蔬菜中包含的主要营养有哪些1 l6 m' {1 K8 \9 w# q. S
A:vitamins and minerals. 维生素和矿物质。; X: @) u. i% p/ c! S
4.Cauliflower is commonly served with% e" _  {' l  t" D2 B7 S
花椰菜(菜花)最常见和那种酱汁搭配
0 P0 p, t, X5 T* `' G/ _. nA:Mornay sauce. 奶油蛋黄沙司- o/ {& J1 {2 Z$ M/ d2 T( l4 i7 ?
5.Which combinations of products are found in pie dough?2 \' Z' ~' S% c" p% O
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)6 _- _( [/ x' C
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! G( t+ A: ^6 P& C/ k. M; U3 \6The French term for mussels is 法国语青口(海红)叫什么; ~! g& n  n) A8 [7 T2 j' T' \# X- n
A:moules.法语青口,海红0 J1 S, M# }! V/ k; T6 o. e. e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! g6 d( V( {( J7 e. f
A:faintly fishy. 稍微有点似鱼味
$ y3 @: W, t, V6 Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" M& O/ Q3 l$ _& |  F' dA:2 days. 2天
2 F, D6 G2 f, ?3 f; _8 O7 l9.What are the principle ingredients in ratatouille?
& S( {7 d* r8 D: m/ y: N+ T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ W$ W. p! v% C
A:Zucchini, eggplant, green peppers, onions and tomatoes& [7 {& l% V. v& t! F; R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); X& v- u! O! V# A7 V
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?4 f/ g  m* Y, V" W
A:cook food in quantities that will be used up within 20 to 30 minutes.3 W7 K9 L! y( `4 x
大批量烹煮食物要在20到30分钟内
1 f: L7 i( a4 K" `# H8 L: c( U11.What person has the authority to issue a Health Permit?
: N' y0 X( w( Q, n  J谁有资格颁发健康证(卫生证)。- t* H) \; ^" q, X1 j/ ]- b
A:Medical Health Officer.
$ Y& ~+ K0 ^6 N1 C% h  e4 O医疗卫生官员。& q3 v- |% S6 k1 e9 q- s1 J
12.For what period of time is the health permit valid?2 D/ Q" O; b+ v. |6 C
健康证的有效时间是多久?
: |- G) X+ c7 j3 Y# wA:12 months.12个月/ n4 y8 G  _4 k0 _8 i' K, D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( w& Y& x& b* d2 g# W# q& m: W1 O
在食物和饮料准备区,通风系统换气的标准时什么' T/ _% F$ M2 M9 H) S/ J# u
A:08 times each hour. 每小时8次# C! c" y- i6 C. u7 }4 _# _
14。The minimum temperature for manual dishwashing in the wash sink is
5 `: a' f6 U1 O; {6 j手工洗碗,洗碗池的水温最低多少度?5 ^1 D) ^) z* j6 [  d$ @6 [
A:110 degrees F (43 degrees C). 43度
7 c% F% V/ H  F- f! T3 b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:- B/ [& _- ?) _2 J; |! f. u
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 t( }4 J! B. {/ K! ]A:180 degrees F (82 degrees C).  82度! a  X) [. o/ x* U, q
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; a+ W  O: _" x0 |
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( J/ W  v6 a0 V) Y4 p
A:en papillote.  法语自己理解
3 i' K! h# }: E1 V17。Wing or Club is considered a
$ a4 V1 q0 E& c8 t# ]翼和CLUB 被看做是一种...7 y) ]+ C' K3 t0 s7 |" J. v
A:Bone- In Cut     带骨切2 E) f5 x1 |% m+ J. y: C
18。New York is considered a   纽约牛扒被看做是一种
% Z* U7 P  p( L, G2 `A:Boneless Cut     无骨切
2 E4 M  b- @  Z. c( M19.In general, a court bouillon for freshwater fish will contain
1 I& r# i1 [/ g" }- y! @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
: r+ q5 z2 ^3 w  [0 SA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. C& t/ I- k' z* s6 k和做海水鱼同样数量的调味料和香料# p& P) r5 {2 ^0 |4 g4 Z9 `
20.Anise is very similar in flavor and appearance to
' n" s  l- _0 r/ ~  ~八角和下面的那种原料有相同的味道
# [' ^2 c* K7 wA:fennel  茴香. d: @( X* A3 j/ H: C, G! e$ F
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! A# U" t8 X& R- p% |下面那种原料更像大葱且有平面的叶子
- ]  `6 P" ~/ {3 k; PA LEEKS  似蒜葱 (这边人叫京葱)2 _9 C: l/ g5 _2 _% l2 W& k" _% N
22.Which of the following cutting shapes refers to a small dice) G) V5 b& ~; U' @0 o
下面那种刀切形状指的是很小的粒(末)
5 b  A9 y/ n* I8 q. E$ QA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! S6 v6 @! p" w& A! ~, L23.Oil is added to the water for boiling pasta in order to; u" R8 s7 i! d2 M5 T+ {
向煮沸的pasta (意大利空心粉 )中加油是为了
- c& a( a" B1 Q4 @, V+ Z4 Q# b) v0 n1 AA:prevent the pasta from sticking and to minimize foaming action.6 W' @) w& z( y5 l8 K: {
防止面条黏合并降低发泡。
) c# u) {: S7 v" ]" T# ]8 a) |24.Which pasta dish features pine nuts and basil?3 k5 c, |8 g% t% K* p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)" ~4 s; W/ B: E; a7 z$ Q) f5 |2 D
A:Pesto.一种绿色的意大利面酱
4 }; l# f4 U# Y  c" q4 Uhttp://www.tianya.cn/techforum/content/96/563836.shtml/ ]1 m. X- S  ^0 Q& ~& i

: w- e. w. c1 F, u% H. ?, c25.Which of the following is a spring vegetable similar to spinach?. F2 Z3 x! ]: z3 ^. {
下列哪项是一个春天的蔬菜类似于菠菜?
3 Z; J# u9 G4 s8 ?: M# U# W% rA:Sorrel. 酢浆草。
/ x& v8 ~- ^( b% r* b8 Zhttp://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:
3 u0 [3 r3 y; ~6 R  M1 O+ X' u哪位厨师最早带来高水准浮夸的美食
% r" z' C, e9 [7 l/ s( f* L6 pAAntonin Carême 人名 安东尼·卡罗美
- b7 `' U. j/ z! H5 l! g! X. c' I2 G8 e/ m
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- B4 A  n4 r% {! e, {# U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 h( l2 F6 s& I) G5 [: TA:Cast-iron stoves         壁炉
( {3 i9 b: ~8 F% Z( @! h: ahttp://www.usstove.com/products.php?id=63 \, v: e8 f" A' e: t# \( a7 @
3 f! H7 O9 n) E  B  {, B
28.The French term used to describe the roundsman, or swing cook, is:$ ^" j# ^, a! v2 V9 |& c& i" q2 h9 a
法国术语,用来描述roundsman,或摇摆厨师是:- b, v' u5 a( n- @6 q
A:Tournant   图尔南7 [0 n& x) K, ]. h" D  [

' `6 Y) \. w+ J/ G3 j2 ^! O- G29.Another term for the wine steward is:
7 i( b. Y7 D4 A7 A! S葡萄酒侍酒师的另一个术语是:$ f. `$ n6 C' I8 }- c, N- w
A: Sommelier 侍酒师! L$ h0 U9 h+ w1 {4 a

1 I) R* N! X6 e( [9 B, Y30.Molds, yeasts and fungi are examples of a:) e8 P- r# l2 N4 I$ G* Y) R! B
霉菌,酵母菌和真菌是一个神马例子
% i' }( o$ z' N# u9 jA:Biological hazard 生物危害2 F7 f- l9 g2 G( I* i" ]: Z

9 ?, ]5 m4 V/ G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 q4 P/ z2 i4 h+ A! }' W7 Z# |( N根据加拿大食品检验局,食品的危险温度区在多少之间:: t9 U* Q: H: K( {
A:40° and 140°F (4–60°C)     4-60度! o% w* X5 D) ^
) ]8 k! p1 J5 n9 c
32.All bacteria need the following for survival:1 ^( U! ~$ F  r; |) g+ m1 \/ }
所有细菌生存需要以下哪些内容:
7 v, r: l7 g3 Y0 h8 q- R. P1 j" LA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: Z$ K" s. l; ]9 h8 _# c: B; g8 m/ U6 `: Y
33.Which of the following correctly represent critical control points in a HACCP system?# Q" D$ W) u) a3 q7 [. y/ G3 Z
以下哪项正确表示了HACCP体系的关键控制点?) e/ b( Z. B; q9 X3 C0 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 U7 x( U& q% [# G% V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" q- B  p( p1 f

' Q$ M' V+ b. Z5 P, c34.Which of the following is not an example of a carbohydrate?( a, \5 }8 _* p$ s$ y- s
下列哪一个不是碳水化合物的例子?
3 E. O2 V) A  p6 `7 U% o: xA:Essential nutrients 必需的营养物质
. a& b& @1 f, d* z3 m/ x, a/ q6 j: H' ^) L, k5 a& R. a
35.The process by which a liquid fat is made solid is called:1 n6 v# m& D6 c
液体脂肪做成固体这个过程叫什么$ m  z0 l1 ^  P" M2 Z! N% s+ z
A:Hydrogenation  氢化' G# j7 R3 \5 Y. o

4 g8 r3 p: K, d( w; u" }# Y36.Which of the following is not an example of a fat substitute?2 t: S0 e7 b8 g( r& R
下列哪项不是脂肪替代品的一个例子! z0 `+ Y. |, v# c1 n7 p
A:Acesulfame K  安赛蜜K表
: }1 ?' X! S9 p6 h5 `& C; b2 d& J7 q* Q. z( U0 [, F, ]2 c
37.Health Canada requires that a product labelled "fat free" contain:' [( @: j4 v0 m: H: E! A- t$ c; U
加拿大卫生部要求的产品标有“不含脂肪“包括:8 k. S. j1 l' T. x6 \. g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* B: h* i  w! k8 v8 y& K. ?/ f# c; o) o  U7 k9 H" K0 b3 P
38.Which of the following is not a problem associated with converting recipes?2 ^* |5 `9 U4 ?
下列哪项是不相关联的转换配方问题?/ M5 N7 o9 t7 X( U( M
A:Unit cost 单位成本- f1 ]4 v! M( I) c$ A# P8 ?
( S8 I6 }6 {0 {6 F1 U! K( T3 k
39.The condition or cost of an item as it is purchased from the supplier is called:! v2 @4 t6 P; r, Y
从供应商采购的物品的品质或成本叫什么
& b" d! a2 h( y3 X% L/ w: E9 _9 Q: ^A:As-purchased cost 购买的费用
+ z& X- r* s& y8 S, r* j0 l% Y4 U6 }$ J2 M
40.The amount of stock necessary to cover operating needs between deliveries is known as:
# r9 p1 C, A) K; x5 `9 A! K1 E在新货到来之前用于日常所求的必要库存量叫什么
  }' K' H6 U& e+ a' mA:Parstock 基本日常最低库存
8 `4 ]6 ?5 e- X" d" Z% d5 e) t
( H+ u. v0 U0 {% x0 o% o41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 ]% ?6 r0 n$ R/ L下面那个缩写是用来表明正常库存流程?1 Z$ H$ {% n4 @* i6 g' A/ F
A:FIFO=FIRST IN FIRST OUT 先进先出
/ e3 G0 z( p0 b: U* a. ?, V4 Q7 L' X  C; q1 t( @
42.Which of the following knives is used to turn vegetables?" I0 G- @& o7 L# c5 w7 s9 N0 I8 m9 n
下面的那把刀是用来打开蔬菜吗?
  p2 I6 j8 Q' h+ R$ kA:Bird's beak knife   鸟嘴刀
3 `4 y" [, d& J4 X6 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird, e/ n" F' }5 t( z% v" j

1 w7 s+ C& t& D- k43.What is an instant-read thermometer best used for?
+ U! U; J" U/ J即时读温度计最好用于那方面?' Q8 H- R6 a; a6 {( M. i
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ I$ B5 g0 C8 Z/ Z0 q8 W) x: L! b$ _: L
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. v- G# r$ }# J- t- [. m; G6 w
下列哪些金属材料受热均匀,通常用在铁板而且非常重" d* k( z0 L% W1 y
A:Cast iron 铸铁
& C; _7 S4 C! o3 V6 M: u. C
5 p* U2 u# ?, j. A45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 u- k; i2 n' Q
哪件装备下面有一个可移动的碗和一个S形叶片?9 C% l' T3 k% ^9 D$ {
A:Food processor 食品加工机
; a) G+ j; ^6 ^' t# Khttp://www.google.com.hk/search? ... iw=1263&bih=572
9 @0 M# Z* y. D8 @% X, O6 Q2 `8 ^
46.Which of the following is not a rule for knife safety?+ z4 ?3 Z' Y2 e- j
下列哪项不是用刀的安全规则?! p; P* A7 c+ Z* m6 m+ Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; s$ I4 g' h# I3 c. {# D, }# O

& p) a+ r* {8 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# S3 K, g# x+ S! `4 D) H1 H
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, T3 D% ^6 Z# L. T) SA:RondellES
& s4 K+ O9 @" E4 K' `* Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ V# C; D* T1 ^$ T' |
' K5 h2 [, f! a, K
48.Which of the following is a diced cut used to garnish soups?
+ Y5 {% e3 J& c下列哪项是切成小方块用于汤的装饰?
4 H$ f9 {* M( h2 V7 L& oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm/ y- s# z- h  {. S+ R* }# E7 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 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!!——: J. E1 ~, P7 O5 L
A:Gaufrette   F  @) @+ {9 d2 H& B: J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 ?+ Q  A' Z' n( F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ N5 P; \) j$ d/ U/ H8 gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
$ @# v* r' r6 }6 n# U+ t
' V7 p) G2 N! q; S3 f& a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: X# `; z4 j# w" L; h% z4 @3 G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)
$ V' M/ ~5 \7 }7 n; AA:Cilantro 胡荽叶 香菜' z: Y/ E! C7 b" o8 W- H  m+ {9 I% C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 M; }% c9 s" K: ]2 L
# x$ Q0 H+ T' R7 S
60.Allspice is made from:+ z3 ~! h2 s# C3 o7 M- L8 P
多香果,  多香果香料是什么
- q/ }1 j. h: U, F+ K0 N! F, ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( O- h7 @/ I9 }( j; [A:A dried berry 干浆果6 @6 G6 T1 d" p, T" v

/ B- R! |' x7 |* [% I+ R61.Which of the following are used to make a sachet d'épices?
) q  o4 Q* K0 F5 v  l, l7 d) g下列哪些是用来做香包德épices?6 e6 s: m) B- m+ s/ R
http://www.sachetcatering.com/
( A1 a, _& V# _8 D9 M/ {$ ?8 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
# ]7 ~% i$ ^9 U) ~/ X& V
/ a6 \$ w! ?( D* M; R62.Which of the following condiments are not soy based?
  q; x: L. b/ O. m% p下列哪项不是酱油调味品的?4 Q4 a' e/ ]3 \" C9 S' W
A:Wasabi 日本辣根$ i5 q9 _3 a( y% \+ G2 y
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( \2 |; l: R3 e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:
" l+ U* P3 ^+ u4 c" v; L) u4 IA:Pasteurization  巴氏杀菌+ y- @4 ^3 [$ q5 e
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64.Which of the following steps is not the correct procedure for whipping egg whites?
6 g2 A8 N  [. s3 U* ~, i下列哪个步骤是不是正确的蛋清搅打程序?
2 v3 F: a2 n& n0 {; DA:Allow to rest before use. 允许休息后方可使用。
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3 F$ r9 ?# a! ~$ M4 m, b" O; q' A- c" g65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 S( c% D, v: s3 P+ BA:56g and 63g 56克和63克
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; |$ X, u+ v( m: g4 q7 }66.Evaporated milk is a concentrated milk that is produced by removing4 b$ |8 a4 E  m8 }1 g5 ^  @
炼乳是一种浓缩牛奶 是去除什么做的
$ X$ G! l# M) PA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 \  {5 d: @1 y! \一种烹饪方法,通过转移液体或气体是:
* f' c6 ]; T9 g& y& {2 J0 lA:Convection 对流
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& L+ g" `* R% K" Q68.The cooking of starches is known as  烹调的淀粉被称为
+ B! x  X" T: ]0 a. v2 M9 fA: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?
' H+ @: i2 D, m! A9 R, b" N: YA:Braising 烤
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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:4 I2 C0 b8 _4 k: a) I2 p' S
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理$ \' t4 w" {1 W; V5 `0 ?
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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
# j: D5 a  D4 oA: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
7 o. n& q0 @# W* }A:Carrots, onion, celery 胡萝卜,洋葱,芹菜% ~8 n* R# o7 H

# p4 @) n& ~. K1 w73.Which of the following is a principle not used in stock making?
( T5 ~" {" K. v8 S6 K& T$ K+ g* p下列哪一项不是用于制造高汤(低汤)的原则?
0 h1 F- j' N; L4 v- UA:Start the stock in hot water.开始在热水中操作
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" \! i5 I( X1 u74.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+ c6 Q: x' V/ Q, B5 m
A:Remouillage 法语熬汤
$ S# k1 j5 ]/ B/ J2 khttp://www.haibao.cn/blog/post/176242.htm
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