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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( I4 G% c6 b
6 V9 e0 H- y% t$ h
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。
; X7 i9 W& C/ x/ V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
大型搬家
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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
大型搬家
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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
; ?6 ~, \6 N' u0 f1.Which of the following methods should be used to determine doneness in a New York steak?
1 H  T1 Q9 {' k6 G% \) j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)/ w& Z3 P2 C( t. t
A: pressure touch. 压力触摸- J9 y/ J' X/ D: i# ^3 k& {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. u- f  F$ A5 G+ s$ P
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
/ R9 I0 q, i8 U$ m2 H- {8 xA: acid  食用酸
0 k. c, K7 l' \7 ?/ b3.Vegetables are major sources of which of the following nutrients?) N( n" M2 _5 s1 J. Z: B
蔬菜中包含的主要营养有哪些
5 H3 Y0 {0 a3 [- a; ~A:vitamins and minerals. 维生素和矿物质。/ u6 Y3 ^3 e+ t/ F* `  Z6 N$ e) R
4.Cauliflower is commonly served with
( _* e3 L; B- v$ Q* X6 j: ^$ R0 s- I花椰菜(菜花)最常见和那种酱汁搭配
8 ]$ z3 l4 t- o  F) aA:Mornay sauce. 奶油蛋黄沙司
1 B+ ]* b" J# T, V8 Z& E! N& k3 V8 d5.Which combinations of products are found in pie dough?4 k9 ]5 c4 F5 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??)  C4 W. d" P3 b4 e% F
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. u) o. _2 V; m0 ^, m' I& u6The French term for mussels is 法国语青口(海红)叫什么
3 B9 N( G! Y. M$ p7 ^) B! nA:moules.法语青口,海红
; A2 x. [" H; ]: y% O9 M$ _, L0 I7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 s3 t2 D- Y2 X' P2 @
A:faintly fishy. 稍微有点似鱼味
9 B0 m. X9 H% }2 T! S9 U) f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 _' X. c- l( X7 d$ k# u
A:2 days. 2天  l# c' E$ K4 v9 ]  M# p( X
9.What are the principle ingredients in ratatouille?
( `) E' R, A7 y' t) h: R炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# W# \/ {" j7 Q2 G6 e
A:Zucchini, eggplant, green peppers, onions and tomatoes# i! T* \+ i7 O1 {# A$ k% W; r
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 W" }2 }% S  A( e* c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ @3 D: K% E, {4 \; {5 E  v
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ ^5 O" X  s' C0 X大批量烹煮食物要在20到30分钟内
  I# W$ p$ H& @6 j11.What person has the authority to issue a Health Permit?
  e+ V) J! Z! L% c谁有资格颁发健康证(卫生证)。7 a$ i& P: Y- Q, m5 s6 k
A:Medical Health Officer.
1 o; w2 V" w8 U, X& q医疗卫生官员。0 d9 o2 D1 I- q! N0 H3 E
12.For what period of time is the health permit valid?
. w# ?) D. M2 f- v/ V健康证的有效时间是多久?
: Z+ q6 q/ _# j% n0 o* p" rA:12 months.12个月
% u' a' b! U' b7 x, B" K5 N; d13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! X/ f. Y# ~2 `9 d在食物和饮料准备区,通风系统换气的标准时什么* q% W% d- Z4 R
A:08 times each hour. 每小时8次% E1 p5 u2 S  H
14。The minimum temperature for manual dishwashing in the wash sink is
+ V% Y" M& J; I4 m: b手工洗碗,洗碗池的水温最低多少度?
4 \3 Y  h( C/ G# H$ q8 WA:110 degrees F (43 degrees C). 43度: j: `6 z7 J9 F7 b+ A
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 Y" P5 F2 X8 o6 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! L7 N# U: L# @
A:180 degrees F (82 degrees C).  82度* r+ D7 G" f' I% _. ], L( `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* I- W: V7 v7 I1 x1 z2 J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 V: P/ J8 G! M" x% l3 Z7 E
A:en papillote.  法语自己理解' D/ |8 u& k! M1 |% V
17。Wing or Club is considered a' h. K$ m9 O/ O5 Q. h
翼和CLUB 被看做是一种...
- J7 Z! ~$ E# G) V6 V  r% ZA:Bone- In Cut     带骨切2 n, R% u( h9 G) }( G2 c
18。New York is considered a   纽约牛扒被看做是一种1 B- @! `$ q; F  e
A:Boneless Cut     无骨切( t$ ~0 A$ x" }: |+ m8 Q/ p
19.In general, a court bouillon for freshwater fish will contain/ t7 Z) R/ ^6 J! n
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) s# c) K8 J' ~  P- d* W
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
% h/ R& h. p# ]: C0 `# s2 u4 @和做海水鱼同样数量的调味料和香料
: Z& k; q& p2 H- g- ~20.Anise is very similar in flavor and appearance to+ q( h$ I! f- Y* f* l+ I
八角和下面的那种原料有相同的味道8 }' N3 ~/ g2 `2 z
A:fennel  茴香6 j% ~% U* L) D) T$ ?6 N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, u- T3 M' s/ _3 k( X! A0 a$ @, m" T7 q
下面那种原料更像大葱且有平面的叶子
* v3 _' i3 L$ |: m) u. xA LEEKS  似蒜葱 (这边人叫京葱)
& T# N; |1 M, J5 l9 h3 f22.Which of the following cutting shapes refers to a small dice
6 O% U. @7 t$ L3 I6 v下面那种刀切形状指的是很小的粒(末)6 c  Y/ ?( R3 w6 F3 a. G: |6 k0 [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  q# Z( h( Y! t1 Z; N7 ?23.Oil is added to the water for boiling pasta in order to" d# T+ s* I; r
向煮沸的pasta (意大利空心粉 )中加油是为了
  s$ X0 v5 u6 m* H6 `1 D. JA:prevent the pasta from sticking and to minimize foaming action.+ v5 n5 [# e) [4 P% @" q
防止面条黏合并降低发泡。/ K$ D8 Q5 v( L6 N9 m
24.Which pasta dish features pine nuts and basil?
( g0 g, b0 S6 Y! p8 D9 _! I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
5 s. J2 V3 @7 `0 J7 z5 X' UA:Pesto.一种绿色的意大利面酱 2 T- l& v8 \3 I8 I' i5 S
http://www.tianya.cn/techforum/content/96/563836.shtml
( o" T" i, z- r4 ]: U1 I! q
8 H) ?& W8 I5 [' X( W0 u/ L25.Which of the following is a spring vegetable similar to spinach?
( e1 W5 x, X, f0 W& m下列哪项是一个春天的蔬菜类似于菠菜?
5 ]+ T( a; r& m: u* eA:Sorrel. 酢浆草。
% h/ F) W( P! j  S% u  ehttp://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:5 i1 t. B1 X( x- m. b# P3 E" N
哪位厨师最早带来高水准浮夸的美食, z, C8 G2 @0 j  C
AAntonin Carême 人名 安东尼·卡罗美
7 T% \7 \: t: n- G0 Z
) [: [9 E$ e/ L' ~8 [) n, |! I; _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 p% [0 _) B$ }下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
0 W% M* z2 I! X5 S8 X# E1 GA:Cast-iron stoves         壁炉
1 m9 ^7 a/ L9 h( S5 Y2 A- G9 n' Whttp://www.usstove.com/products.php?id=6
7 P$ |6 r4 h1 G- u1 J- I8 s# Y8 J$ e. |8 Q* w, Z( @) p/ z
28.The French term used to describe the roundsman, or swing cook, is:
. A- Q7 b$ C' g. w5 k, V法国术语,用来描述roundsman,或摇摆厨师是:
& ?$ V' F, H; |+ aA:Tournant   图尔南
( Q2 D6 _# k+ f# {, I' m) Z! x9 N$ I0 \" e. e
29.Another term for the wine steward is:
8 {; k0 B" z/ [  E葡萄酒侍酒师的另一个术语是:
: L" Y+ k( U8 [& f  t- vA: Sommelier 侍酒师6 U( n; L# _3 v- \) g7 ~
) S4 f7 W( z7 r7 T5 C* i! o
30.Molds, yeasts and fungi are examples of a:
2 c( Z0 T: l2 O2 ~0 q9 L霉菌,酵母菌和真菌是一个神马例子  i( _! G$ G- I/ x( t3 l
A:Biological hazard 生物危害
/ z2 J+ \) f) F, ~; G
7 W4 E* |. y& ?3 q! Z4 Y0 k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Y0 I# O( L  w根据加拿大食品检验局,食品的危险温度区在多少之间:# o& B9 K- X$ @% h) S" Y" ?
A:40° and 140°F (4–60°C)     4-60度
9 u& |6 ~% m3 e/ s: E' }! p+ d: t, f1 x9 s% o) Y
32.All bacteria need the following for survival:
2 }6 e9 N% }7 l- ]0 j所有细菌生存需要以下哪些内容:2 J; P) M+ O( G9 P+ g8 i
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ [" C% [. s5 S1 v  w4 ]! X; s9 D
/ w# b( [/ c9 S" C. [8 t33.Which of the following correctly represent critical control points in a HACCP system?  Z: r. W# I2 f% W, b0 p
以下哪项正确表示了HACCP体系的关键控制点?
1 f) s( x; p( CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 u: X/ ~$ M/ d# z6 V$ f: D
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ o/ [2 e* U. N) y4 l0 j. o5 ]. `9 o! I, q. h- f9 ?
34.Which of the following is not an example of a carbohydrate?
! X$ f- y5 h+ A: p; u5 o下列哪一个不是碳水化合物的例子?
$ b; B2 }1 ~3 M) j- CA:Essential nutrients 必需的营养物质
, g; v' E6 Z4 y' m& G5 j+ P
/ ~! B# {- P. T- `% O35.The process by which a liquid fat is made solid is called:
/ n$ u# _; H6 Z  M: ~) J液体脂肪做成固体这个过程叫什么
% L* M" i9 c( z/ n- d( V* S  cA:Hydrogenation  氢化
5 t8 W0 L2 g' r! l" o6 f, O
. U9 z; H" s4 u, \36.Which of the following is not an example of a fat substitute?! a' m5 l7 [. R  ?/ O9 ]$ u
下列哪项不是脂肪替代品的一个例子( d& A3 z8 r( y7 @& p
A:Acesulfame K  安赛蜜K表
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! I+ D. p" f9 }2 M3 b37.Health Canada requires that a product labelled "fat free" contain:. Z1 N9 `- `6 g: ^5 P6 S+ {
加拿大卫生部要求的产品标有“不含脂肪“包括:' `5 t. s! [0 a1 X# C8 j) H
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 J! ^, b8 d# E
- A! G) Z0 Y. e. v4 d& g2 s3 `38.Which of the following is not a problem associated with converting recipes?" K- C* T; m5 J; l; J4 s# g
下列哪项是不相关联的转换配方问题?
6 {  v7 O# m* b2 Y/ O- ?/ kA:Unit cost 单位成本
4 |* e& L' e5 t* X' v" t% F. c
2 S1 }1 p, g, H; V5 B39.The condition or cost of an item as it is purchased from the supplier is called:
* R) W6 A- n7 _" n从供应商采购的物品的品质或成本叫什么$ H! k: }+ {8 I" q! I( p# W4 g
A:As-purchased cost 购买的费用
3 }( T: X, ]9 O  L; n% N/ i  U; r) b5 @6 V, _3 J) a
40.The amount of stock necessary to cover operating needs between deliveries is known as:, x5 M7 d+ W7 e  h
在新货到来之前用于日常所求的必要库存量叫什么
* r& A4 o* J" V+ h6 KA:Parstock 基本日常最低库存8 t4 \3 [+ r  E( l2 M

0 o( v& k; {8 @7 n: R41.Which of the following abbreviations is used to describe the proper rotation of stock?( M8 H3 W1 p5 ]( U
下面那个缩写是用来表明正常库存流程?! N+ R  B6 b+ q" V2 I# ]  i
A:FIFO=FIRST IN FIRST OUT 先进先出
& t! |4 G7 j! l: ~! _2 W
: Z# k' g) a" n" F* ?5 q42.Which of the following knives is used to turn vegetables?# @) ^6 D; v6 {! y" A$ h9 n  U
下面的那把刀是用来打开蔬菜吗?' e* v( F3 t+ s- C5 `
A:Bird's beak knife   鸟嘴刀
. N; z# W3 e  v5 f& r, N5 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ p8 E, @8 [- I: Q! }. I! s) E7 `/ G2 h  L: G5 ~" ?+ V8 C) V
43.What is an instant-read thermometer best used for?, z" o7 W$ W$ x) Y
即时读温度计最好用于那方面?
7 K5 `1 a% Y2 B; o4 l  z& B; fA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 o- i' ?, A8 m5 L. G' c1 k( I* }0 G  E: _6 U) o/ i; y# R
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. ]  y3 ^1 |9 Z8 Y下列哪些金属材料受热均匀,通常用在铁板而且非常重2 R" `* M6 ]% M" l
A:Cast iron 铸铁
, F. t$ h- @" Q5 s% T
$ o. q. n3 Q: {& t; N: q& D' o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& t0 m7 O8 F& s, t+ a/ F/ u
哪件装备下面有一个可移动的碗和一个S形叶片?, ?3 K# |! K* r9 \9 `. d
A:Food processor 食品加工机
5 l# H  V5 h; Q6 m) P" ]7 ^% Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
  D% k2 T6 W8 _6 B0 ~# N$ z- s) D6 ~: J( I2 D
46.Which of the following is not a rule for knife safety?* l# j! I3 k; z0 d' A& N, u: t
下列哪项不是用刀的安全规则?7 d( ]( w6 s: [, v8 h; t( m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% h* R% [1 V5 D0 o: Y9 t$ \8 C
( G& Q' z1 \+ P/ b0 r" f$ L; w' A47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' D( Z  q# h1 w7 \! O2 F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ ~% h9 k$ |2 O1 q5 c* U3 f; M
A:RondellES
# n# }* \' F/ ?* C" n/ T, @http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; q8 G: M' T- v$ C% A) ]$ s$ ]: `, T2 u, o: z4 e9 L
48.Which of the following is a diced cut used to garnish soups?
2 z( y& P/ B# d$ j下列哪项是切成小方块用于汤的装饰?+ _  i) i$ n* H0 s& B: m) g
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' c: Y7 S3 ]- I0 g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: T7 S1 J: A1 ?6 P
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!!——
7 R8 Y* P  F8 ?* u% r  tA:Gaufrette 2 W; Q9 N3 b  ?" T  _
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. h6 T: Y7 U, \9 _  A2 w4 G  Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 U4 Y7 r! R: V2 Y9 B$ a4 v/ G, WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 {: D! S( p* B7 K
- g! x2 y) H% E; S0 ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ s# j3 H, f3 f6 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 ]" F, w' d2 M) e' _0 h+ i
A:Cilantro 胡荽叶 香菜: S* K7 B( T8 z8 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
. }! \$ ^* U: {, w! R8 U8 c1 ^" x; ~( [2 C4 ]
60.Allspice is made from:
( h/ Q; [6 G/ q& ]+ d) b 多香果,  多香果香料是什么
# N/ n9 J" i* D( ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 j4 b+ }' N" b, T; w, |: ~; r
A:A dried berry 干浆果
! e5 p% D% O& Y8 B+ `6 m6 h! S. _& }; b0 d6 u2 X! x
61.Which of the following are used to make a sachet d'épices?  o. n6 j9 e2 j5 b, P
下列哪些是用来做香包德épices?" A  d! A3 R& p) X% a$ M" n
http://www.sachetcatering.com/
7 n4 }/ z# A& b- aA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
  P5 b1 m/ e3 U4 l7 c% Q3 M* _' d5 d; j' k/ _
62.Which of the following condiments are not soy based?$ R; C3 v2 W5 M4 F4 J) }
下列哪项不是酱油调味品的?( G; D% V# v# x5 p: p" U. [/ T  |
A:Wasabi 日本辣根
1 y" r. p+ p2 F5 a. ?- \# N. _# z- k8 d; S$ J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 l  v$ y8 Z7 b9 H. [2 o1 C8 Q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:- q( d' X) T  g9 g8 x
A:Pasteurization  巴氏杀菌3 @' z" B! K% `9 A0 f7 f% p

. O8 d" f' I! w5 E( j/ ?64.Which of the following steps is not the correct procedure for whipping egg whites?
; A" k' V! K) ]" v下列哪个步骤是不是正确的蛋清搅打程序?
& ?' D0 J8 U- S" H* x% c' }% n9 y0 A1 bA:Allow to rest before use. 允许休息后方可使用。- K1 B0 c/ W/ R0 |, [. _
, R* z- g0 J: r% z
65.The weight of a large egg is between:一个大鸡蛋重量介于:- w- R+ f4 k. v* c
A:56g and 63g 56克和63克+ [4 r, E/ x6 v, U, Z
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66.Evaporated milk is a concentrated milk that is produced by removing9 C% k. g) F: P* Y- b+ O
炼乳是一种浓缩牛奶 是去除什么做的
: Y! l! Z* x3 S0 ]/ D; TA:60% of the water 60%的水& @. g$ e) S0 M

4 X) ^4 |/ B# D+ E- |4 v67.A method of cooking that transfers heat through a liquid or gas is:/ F3 Z* k/ Y1 d0 [8 M
一种烹饪方法,通过转移液体或气体是:4 ?/ G- H' }! |2 |8 T* l
A:Convection 对流* G5 b  E! e. H# ~+ z2 n0 y
, H) I# [% N/ U& _3 w  K2 d
68.The cooking of starches is known as  烹调的淀粉被称为- }5 u$ ~4 M/ c/ z( c5 U) s
A:Gelatinization 糊化: `+ y- u3 Z; h% A( u7 G* x7 m

5 D6 ]2 u: a" J; b- k+ q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; Z; e7 o4 m+ _* h
A:Braising 烤
; w9 x6 n6 {" O2 [4 W) D! A
5 J' w* ~" I; N+ V70.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:
/ m5 C4 ?- ~7 O6 wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# s! ]( U. }5 E6 }! p% P$ O& e  n* B* Z$ [4 `; R
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4 `* p- B( S" T8 n' w; q
A:Fumet 原汁+ K9 b+ j6 |' m+ c
: U  ?2 Q9 \8 Z2 W  o3 ~1 O
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& M- t' Z9 r+ D
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 j% q- I# d  |# B8 l4 c6 \

# i8 r# s% F9 h73.Which of the following is a principle not used in stock making?# j$ U! L! L8 O; N4 m; d, T( m
下列哪一项不是用于制造高汤(低汤)的原则?
: t- ]4 _+ `7 i5 ~. pA:Start the stock in hot water.开始在热水中操作5 w; u6 p& ~1 [7 q" D% D; [: `, K6 T

: Q8 D; t% M: A$ \- g- `' r5 ]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) m( [5 f3 p" S5 e' S
A:Remouillage 法语熬汤+ V+ g) V; U, x/ \* z# F/ Y
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