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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。( Q; f8 C: J. V* G# h
7 ^. x! s! {  z! s3 j7 D
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。- [  U3 w0 j! E
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
6 F* ]) g: w" k2 x! b3 q, Z( E1.Which of the following methods should be used to determine doneness in a New York steak?
+ N: v; k, f! G, c9 S( d) h4 r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)
+ W9 R- |6 ]; Y9 g; dA: pressure touch. 压力触摸
' c. M$ P2 S8 Q1 _" ~' ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid' f+ G( _* t2 u5 F' R
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
- ?0 k1 L8 ~, s* \6 a" O, MA: acid  食用酸3 a# b& x% y& U* ]" c# ^
3.Vegetables are major sources of which of the following nutrients?
! L8 y! I0 j$ t) N/ v0 R3 [蔬菜中包含的主要营养有哪些/ R6 G: `3 u8 |. s6 Q$ P, b
A:vitamins and minerals. 维生素和矿物质。
# Q; ^; B; q* p* H, F) k/ X8 L; R0 R5 [4.Cauliflower is commonly served with
3 Y, C& _* z+ `# n7 K花椰菜(菜花)最常见和那种酱汁搭配' u( f5 K1 @& U# _6 ~. ~4 D. s
A:Mornay sauce. 奶油蛋黄沙司( v8 G' M' c& ~' X1 i
5.Which combinations of products are found in pie dough?( h3 S4 H4 n2 \8 T) k3 I7 M
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  ]1 [9 Z( w6 P, m3 u- C& OA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, a* w& P# M1 S5 [6The French term for mussels is 法国语青口(海红)叫什么6 r" k3 W9 ~* j' W
A:moules.法语青口,海红8 B  F$ c, j6 \9 C1 \0 W2 X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& l1 z: P$ U  z3 lA:faintly fishy. 稍微有点似鱼味  R6 Z4 ]  N& T4 R( H$ X
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
' \' d4 Z( s( h0 z4 [+ UA:2 days. 2天
# Z  t1 R' [! G0 n. Y9.What are the principle ingredients in ratatouille? 7 P$ f  F" X2 f- }1 L* o
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! `) d8 s0 s- P8 _
A:Zucchini, eggplant, green peppers, onions and tomatoes
) t9 C5 q" L" I2 y' D3 z西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 @9 c% I! }+ _/ G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: ~/ C$ E: U. v+ P: S+ IA:cook food in quantities that will be used up within 20 to 30 minutes.
8 @, t: i8 p, B, L大批量烹煮食物要在20到30分钟内
7 A5 }& n1 h7 ?9 `- A5 O) e4 J11.What person has the authority to issue a Health Permit?
3 w0 K7 C7 V) j# n: m谁有资格颁发健康证(卫生证)。
- g+ I, \3 \% T2 D2 j9 aA:Medical Health Officer." K7 w, W' \  a0 ]7 I7 U" Q
医疗卫生官员。+ }( E) E* K4 f1 A8 E3 c9 s9 E- ^
12.For what period of time is the health permit valid?# }& \8 F+ E5 i
健康证的有效时间是多久?2 a3 P4 z: k/ m% m5 l2 V( T
A:12 months.12个月* p' a) s- J9 r% ~  {) v% S, W
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 j# @" W) D2 t" J$ ~在食物和饮料准备区,通风系统换气的标准时什么$ r0 e7 [6 J: V
A:08 times each hour. 每小时8次; i: Y# ?, \4 S' X" l& c! f/ K( M1 N
14。The minimum temperature for manual dishwashing in the wash sink is1 e5 M8 w+ ?2 f8 Y/ J8 y/ _; m0 f
手工洗碗,洗碗池的水温最低多少度?
" ~# j( R+ ]  ?9 GA:110 degrees F (43 degrees C). 43度
& O: N8 y, K( h0 s7 ?$ h% H2 t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, d$ L- R/ N! K7 U# X+ h/ N: ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 g, T& P$ O, ^# aA:180 degrees F (82 degrees C).  82度
' l- u( K! C8 n# s16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 Z  ]1 q: ~) [$ P
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). ~3 |& l0 Z! X$ \2 q
A:en papillote.  法语自己理解  U. H. K0 w) w7 u: h+ J" J: I
17。Wing or Club is considered a
0 r7 y. Y6 Z/ E+ I$ B翼和CLUB 被看做是一种...6 {5 P+ a! M9 L: q0 Y. q
A:Bone- In Cut     带骨切+ ~# S5 j. C" j# `1 L& R4 D) v
18。New York is considered a   纽约牛扒被看做是一种
' s* z5 s6 z, |, f/ O) ]A:Boneless Cut     无骨切3 v. V, ?4 t' }1 B
19.In general, a court bouillon for freshwater fish will contain
1 U. w, B% i, D$ ~: N" Q6 c8 N& 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1 w: X3 ]" k& d% V& p
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.5 r( H% K! ]  V, K) o3 W6 e4 t  v
和做海水鱼同样数量的调味料和香料
' d  z5 J% y. }3 D+ {( p20.Anise is very similar in flavor and appearance to; n/ A0 E+ ^0 v4 B5 m' \1 Q4 m! o
八角和下面的那种原料有相同的味道/ J) `6 e3 S5 Y2 {( i
A:fennel  茴香4 h5 b3 \1 h7 A  V( S; V
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, l; g& f4 v" m! {* x; ~4 }
下面那种原料更像大葱且有平面的叶子
) N" Q) j- `. j; y, b2 ^$ ]A LEEKS  似蒜葱 (这边人叫京葱)
) @- I( B0 \) {22.Which of the following cutting shapes refers to a small dice" E) d9 |& @- m- O9 I& O
下面那种刀切形状指的是很小的粒(末)! E3 X2 C! I; z( @& f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 E" }$ ^6 {6 Q& X" M2 s4 K
23.Oil is added to the water for boiling pasta in order to
( `* G% `5 I/ t  Q9 L向煮沸的pasta (意大利空心粉 )中加油是为了
6 z$ Y$ J9 N/ r7 ], TA:prevent the pasta from sticking and to minimize foaming action.  X: y& h; J5 o' ^: r( Z+ j
防止面条黏合并降低发泡。4 u. x3 j8 {- q4 I' M
24.Which pasta dish features pine nuts and basil?
+ d+ W% P$ b2 K4 V; j4 a下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
2 V8 V$ C6 M8 t! W/ n, ]3 Y0 [A:Pesto.一种绿色的意大利面酱
+ _' P! l" O% }. I$ g: V9 f" ahttp://www.tianya.cn/techforum/content/96/563836.shtml9 V' {) r4 u% [0 w
) g; i9 }( I) F% l
25.Which of the following is a spring vegetable similar to spinach?
) C: y0 u% a' h$ |* ^下列哪项是一个春天的蔬菜类似于菠菜?* `2 x2 l4 N; i9 e7 z$ k
A:Sorrel. 酢浆草。$ @/ d0 H7 Q& P# ~! n3 R# B$ @) h% I
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?
理袁律师事务所
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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:
) a$ O8 M% X0 a) K7 G- }0 z- l) o# U7 v哪位厨师最早带来高水准浮夸的美食
9 ]) s$ _1 S7 t2 UAAntonin Carême 人名 安东尼·卡罗美4 x# {7 r" H8 a" d

$ @0 P# _1 H/ d0 D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
) \* V' d0 K+ ]* c+ ~* H, E5 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* @/ V7 D6 ]3 ~2 d) M$ {A:Cast-iron stoves         壁炉* K- w# ?5 w4 N
http://www.usstove.com/products.php?id=6, n. v, V5 ^: u- r8 q
, `: E$ C' R# {- O; S  e0 C& Z
28.The French term used to describe the roundsman, or swing cook, is:
+ W" E9 F) e  R$ a1 B法国术语,用来描述roundsman,或摇摆厨师是:. Y& a- X% P2 @% T4 z
A:Tournant   图尔南+ O4 O  b2 p9 c4 }. D

- a& W# J+ d- _5 d29.Another term for the wine steward is:9 @/ N7 h; h% L! E7 K, ?/ N
葡萄酒侍酒师的另一个术语是:
7 H$ l0 `. p* D+ A) _  NA: Sommelier 侍酒师% Q. N: F$ @4 Z& U& q: v7 b% k
% e) B& Z3 I# ]* x# x6 K% q
30.Molds, yeasts and fungi are examples of a:) U5 Q- w) ~* x, D
霉菌,酵母菌和真菌是一个神马例子
+ K* s& I6 B* ~: p0 G& IA:Biological hazard 生物危害
7 H3 z* c, }3 X6 a/ e6 `: N; e
( x$ P1 [8 ^! R) @9 |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:  z. A+ c" }/ L- H% p
根据加拿大食品检验局,食品的危险温度区在多少之间:
4 l  ]. h8 S! J5 Q4 T. T$ F+ wA:40° and 140°F (4–60°C)     4-60度
) O& A6 N6 ~# b& d& c. i
/ ?/ _& X, i4 j  C- F32.All bacteria need the following for survival:
: q9 J$ @( t5 e8 D4 W8 \9 t4 p所有细菌生存需要以下哪些内容:
6 _, [! h. s  {/ j: `) o1 dA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
, Q" O! p  f) d0 t) G* G1 v9 l7 q% @& l1 \- o
33.Which of the following correctly represent critical control points in a HACCP system?
( ^/ y2 y6 O9 r" v以下哪项正确表示了HACCP体系的关键控制点?) U4 ^7 }' S  {+ |8 w. ~. k
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( B4 z" ^& g' v5 B食谱,接收,储存,准备,烹饪,保温,冷却,再加热
0 v6 m- I' i; o% N3 R# S( b: r1 e( E2 x1 G& |0 ^' Y( d
34.Which of the following is not an example of a carbohydrate?, ^" C9 y) e  v) K
下列哪一个不是碳水化合物的例子?
4 E# w3 y$ \) [: {4 O7 CA:Essential nutrients 必需的营养物质
# A+ W7 c4 d/ s6 e
' K  s3 X0 ^( T5 ^0 s35.The process by which a liquid fat is made solid is called:/ f! ?1 _  E7 e6 O& p6 Q6 {3 Q
液体脂肪做成固体这个过程叫什么/ k5 |- q1 [; q9 B" c
A:Hydrogenation  氢化
$ N- R7 q3 f. f+ H: E& x* ], a5 B0 D3 }  q8 t5 t2 A8 g' ]
36.Which of the following is not an example of a fat substitute?
; f+ r6 h( r# z# R+ W) @下列哪项不是脂肪替代品的一个例子1 U$ x9 k' E/ o0 J9 m
A:Acesulfame K  安赛蜜K表3 c5 u7 b! Y# b; X3 Q# [$ S6 s

9 b4 u7 B& V. p0 t37.Health Canada requires that a product labelled "fat free" contain:' W: b1 Z, a7 Y5 Z" B# Y2 q7 `' j, A
加拿大卫生部要求的产品标有“不含脂肪“包括:
; i# {# d3 j9 OA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( Y4 R  }( T4 Q* g6 A$ A) _. [) x3 J4 N! R( ]2 g! ]- S* ^
38.Which of the following is not a problem associated with converting recipes?
: s0 s4 }9 F. ?3 e下列哪项是不相关联的转换配方问题?# q% S) _1 F3 V; [
A:Unit cost 单位成本
5 [1 X) Q# ?: y7 |2 \. p# S; u' H3 ~' X
39.The condition or cost of an item as it is purchased from the supplier is called:" e7 U6 U  v% a( Q- E8 A# M
从供应商采购的物品的品质或成本叫什么+ E% }) B! B6 @1 |3 x
A:As-purchased cost 购买的费用" a: g( L7 v9 t, r

2 Y; f5 H8 N8 u& i% @) m: g" W& w40.The amount of stock necessary to cover operating needs between deliveries is known as:2 ]5 z0 u0 Z- F. h7 Z* b& ^, Y5 Y
在新货到来之前用于日常所求的必要库存量叫什么
3 f" i+ J9 o( n. VA:Parstock 基本日常最低库存
6 u/ X2 Q( W# a  `4 W* q6 W" t% s
1 n8 U0 S+ Z: b3 G0 B7 d+ z+ i" ^4 X41.Which of the following abbreviations is used to describe the proper rotation of stock?
' A& U, D" B2 _; z/ i/ H, ]下面那个缩写是用来表明正常库存流程?
7 U2 T+ C3 f/ l' EA:FIFO=FIRST IN FIRST OUT 先进先出
  v. ?7 S$ |; P6 @; }. [1 [0 H# B( s
42.Which of the following knives is used to turn vegetables?
( B% j; l3 w! {8 Z下面的那把刀是用来打开蔬菜吗?; F. I" ^3 O1 P7 }; a0 c
A:Bird's beak knife   鸟嘴刀3 b; J7 ^- s2 h1 U9 U. H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* A  d4 {0 p3 P$ A6 H

) {3 r2 W  {6 ?, v5 E# y' [- B43.What is an instant-read thermometer best used for?
7 a  W9 Z' n% k9 L& X即时读温度计最好用于那方面?
  c( Q* z5 D# w+ ?5 hA:Checking the internal temperature of a roast 检查被考物品的内部温度
* }7 V9 R. L- p! C. G: k1 `* e. m2 }7 X) T! Y/ U8 A# s
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! i7 g; v( H1 x6 v下列哪些金属材料受热均匀,通常用在铁板而且非常重, \( N- Y6 g0 a% `' Y( n
A:Cast iron 铸铁
7 z- F8 |% H- i& a  R3 K+ ^9 x1 V) I5 R9 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# ]5 a, E/ j% k) ^哪件装备下面有一个可移动的碗和一个S形叶片?/ d( F/ _$ q9 r
A:Food processor 食品加工机/ R4 z6 W6 V4 d+ v# p% F& [
http://www.google.com.hk/search? ... iw=1263&bih=572* |% Y5 E  b$ {0 _8 t0 c: _) |
! [% m( ~% ]; E0 t
46.Which of the following is not a rule for knife safety?7 l: s% m; A( V7 ^# m3 C
下列哪项不是用刀的安全规则?- H& Q: a( X& y1 L6 x. ~) t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: a: h0 u8 {+ p3 ]7 E9 r
. }: |9 s8 |, @5 p+ d1 [
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ q8 G4 \) f. Z, `9 g5 E. p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 Z& A4 m0 s6 Y+ b3 BA:RondellES ) `3 P4 O" }$ O3 e3 ~) L" E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 |% P1 f- U6 N4 y/ `
2 B0 s& q2 K$ Q: h7 }5 `+ ~48.Which of the following is a diced cut used to garnish soups?5 w! y% |" k; y7 @. @3 K% b
下列哪项是切成小方块用于汤的装饰?
  z8 _# J6 i' L  d# dA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( ^8 T7 w2 a' r/ a! ]  b# P, w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. S9 U$ a3 a! u$ Q7 L- 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!!——1 v( m5 J- Q' k1 s9 q; L- \- p+ ]
A:Gaufrette * A! J7 ^, Q  i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572; |" v% [" G# f
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# [) R: e; F8 P, {& _2 K- UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
% [( A, P. T; h1 v0 g
, P9 o8 t; l6 [3 m( |/ [4 a# z0 y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" P5 r# g3 T/ ~$ Y2 b
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)$ K% F7 s- z  d: O' L7 {4 ^% Q
A:Cilantro 胡荽叶 香菜6 a1 X! D2 g# q3 H9 I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 B2 N& g' i- ]) W. Y) R
/ x4 V- w0 r' q* [% \! q
60.Allspice is made from:
+ h8 \1 z: R& r* m( J  t 多香果,  多香果香料是什么
# U8 ^0 x( l9 b) ^7 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" X- L" _1 L9 @7 o+ FA:A dried berry 干浆果$ J4 P) ?! ~+ A" m

* Z. D5 K2 V0 \- }) c3 D) C3 n61.Which of the following are used to make a sachet d'épices?' g- w4 t, I: b' e; l& ~
下列哪些是用来做香包德épices?
. T( b) K8 N. rhttp://www.sachetcatering.com/. n+ R. r- ~- m8 Z( ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) G# Q  v- t" c1 ?# o

0 [  r, t. O; s  G! A8 B62.Which of the following condiments are not soy based?( k# r# }2 H  [3 c6 v! w& N
下列哪项不是酱油调味品的?
: v$ s5 x3 F$ a# B" z/ aA:Wasabi 日本辣根% `. s+ R" S5 G- ~

  }% k) F- X9 X8 D# w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% ]: ~% b2 z$ G# e6 q( p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:5 G8 y6 J. q: l" h
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
2 p+ f1 l7 F; H1 [5 a0 `下列哪个步骤是不是正确的蛋清搅打程序?1 K) j) n/ m) \0 c% F
A:Allow to rest before use. 允许休息后方可使用。* n. V2 K6 J: C0 N3 i+ R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:9 w6 q7 ]$ v6 M5 L: Q
A:56g and 63g 56克和63克0 C8 V' r% p: z+ y7 N" [$ v: X. c

2 K' f) f, y8 d; Q9 r5 {66.Evaporated milk is a concentrated milk that is produced by removing
- L; y' F0 I: z2 f, S炼乳是一种浓缩牛奶 是去除什么做的
' T% L$ j, ~5 d1 OA:60% of the water 60%的水
/ Y6 l, f, b0 E* B! V% M# e7 ], u& y5 w9 K
67.A method of cooking that transfers heat through a liquid or gas is:
5 d5 J% d( c+ s* ?, n$ v) ]一种烹饪方法,通过转移液体或气体是:/ n" n0 Y) f- e
A:Convection 对流- R! y2 k# t. t5 W( e6 C6 [2 _

5 x7 k& H9 J5 G1 m7 V7 I& l68.The cooking of starches is known as  烹调的淀粉被称为
& @9 u( n$ h' _5 H9 TA:Gelatinization 糊化
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6 ~8 T7 [6 w3 K6 T* v, e69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 c' q# v5 {# A4 J* v
A:Braising 烤. Z( |1 Q0 O8 _( u/ p$ L$ c* u

# ~: h% S- X9 u3 ~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:
. Z5 f, F: V; j# T. s. ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: }" R  c$ \# ~* R; a
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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1 L+ A" K6 v- S5 w
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0 S# S9 R6 `+ u% j9 R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 A" ]* C1 o8 _2 i% I

) ~  V& {* [' c73.Which of the following is a principle not used in stock making?2 p: h) A5 `" E; u
下列哪一项不是用于制造高汤(低汤)的原则?
/ e- C# a5 }2 ~/ y2 I" I" T$ S# ^A:Start the stock in hot water.开始在热水中操作3 E. ~/ ^* ]% o: `, B: P8 \

! R6 [0 s4 \5 t( g& Z/ k2 g1 a74.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" v) c; m9 n3 n2 S! B# n5 v
A:Remouillage 法语熬汤
% ]; U$ E0 F, ^1 _) L+ T$ y( z- `1 Rhttp://www.haibao.cn/blog/post/176242.htm
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