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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。
" A2 r4 O  v$ ]- C
3 n& g; v+ k% q0 a. 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。7 }' L* j) v% ~! \, R
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
' U1 O. c- V7 T* {0 p1.Which of the following methods should be used to determine doneness in a New York steak?
1 Q. E/ C& p' @- ]4 ?$ c# Z( N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)
) I, |6 m% S: s: @7 Z, \% c3 w. OA: pressure touch. 压力触摸/ O& _' E. O+ s* D8 N. f
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! v3 S1 R! e' y0 H/ u6 H) O0 K( 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. D6 C$ a. d9 t, ?3 ^0 T# }
A: acid  食用酸% G9 @3 A1 i4 W  D. L0 k! X( Y1 C
3.Vegetables are major sources of which of the following nutrients?6 Z+ C5 F6 l9 n3 @
蔬菜中包含的主要营养有哪些6 J3 Y$ B/ L! W4 z5 t
A:vitamins and minerals. 维生素和矿物质。: x  ]) R  x4 I5 E& D" \- s
4.Cauliflower is commonly served with" X3 ]. Q/ M! g* n5 z* I( Z
花椰菜(菜花)最常见和那种酱汁搭配
! y4 P$ Q& k! L6 O6 ~" eA:Mornay sauce. 奶油蛋黄沙司* U3 R% G2 N( E) Q9 |
5.Which combinations of products are found in pie dough?
* j! W: t8 R: z3 V- j6 b# i: h下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)2 D0 g2 `4 s# ?) E# `
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' [: r6 v- |: \1 O. H( e6The French term for mussels is 法国语青口(海红)叫什么/ Z. n1 w2 T9 [8 n4 P/ Z9 R6 f
A:moules.法语青口,海红
: K' W& ~3 a$ {; p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?3 Z8 i7 v0 W) ^% C' @
A:faintly fishy. 稍微有点似鱼味
. Q- x9 ~6 R( ^* j# B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! P! h+ Q# @" ~9 j5 Y: JA:2 days. 2天
0 J& G0 |* _# z2 }9.What are the principle ingredients in ratatouille? $ n: s2 x6 j9 N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ u: t- X/ v0 V' QA:Zucchini, eggplant, green peppers, onions and tomatoes  u2 G& O* y/ e( d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 V0 ~% e2 F! ?# f) d+ Z: |  \10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 I: g# D$ Z4 f8 y& J5 f# M
A:cook food in quantities that will be used up within 20 to 30 minutes.% Q, }$ @$ m" V" U+ O% e
大批量烹煮食物要在20到30分钟内$ |! ^. h( G  x- U
11.What person has the authority to issue a Health Permit?6 F% B3 @; l: s: \
谁有资格颁发健康证(卫生证)。4 q, W! E6 v- |' T. w" n; H
A:Medical Health Officer.
$ Q. @: ?; ?# d' t5 p医疗卫生官员。
+ V/ j3 E/ E+ u6 ]12.For what period of time is the health permit valid?
0 d( T6 L# h) W9 O$ E' c, N健康证的有效时间是多久?0 F% l$ ?( \$ V& w; Z
A:12 months.12个月
: h6 c# _3 Q: W- G: b13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( u* s) p6 k, E  |" @在食物和饮料准备区,通风系统换气的标准时什么3 n3 R, }, A1 P& q
A:08 times each hour. 每小时8次
& Y7 u4 ]' x9 O& i, d- X# U( V14。The minimum temperature for manual dishwashing in the wash sink is
8 T% \# y& m' s! e* F手工洗碗,洗碗池的水温最低多少度?6 ?- y- L$ ~/ M- H9 [$ T/ U( X
A:110 degrees F (43 degrees C). 43度# Y7 w. l$ R/ b" `# @- U
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 h* P( |3 w$ k& b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 R4 t, E' m5 n
A:180 degrees F (82 degrees C).  82度
+ v0 D# k/ K, k9 H16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, T4 g8 f( s; |: i6 i0 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* d, |2 R; P- |+ g- vA:en papillote.  法语自己理解0 p' a& m4 M* T3 V8 a8 ~4 D
17。Wing or Club is considered a
% K* S* y6 H9 @3 A' H7 r( X& [. z翼和CLUB 被看做是一种..." H+ R( W% x2 F. W0 {/ `- ~+ l- f- i
A:Bone- In Cut     带骨切! t( k- Q5 r) y7 G4 p
18。New York is considered a   纽约牛扒被看做是一种9 |6 L9 T: M* w7 M) Y/ I* |
A:Boneless Cut     无骨切; m) {' {$ c4 j# L& q4 D+ e" Q! }. D. c
19.In general, a court bouillon for freshwater fish will contain) X8 a9 ^. b; w* B0 O( z& K
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
# T! s9 x. H  M  Z# T% e4 a- LA:the same amount of seasonings and herbs as a bouillon for saltwater fish.  r. l6 W2 y. ^& H2 T$ [  S
和做海水鱼同样数量的调味料和香料
9 K7 \# z" R, w  V, r) @20.Anise is very similar in flavor and appearance to) Q! V( [5 t/ w+ F; U; X
八角和下面的那种原料有相同的味道/ R2 ], R+ P3 }& z$ `
A:fennel  茴香
( o! i! C. J$ u) P& P. ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( B* Y! }; D3 i9 ]8 N( t6 @+ ^
下面那种原料更像大葱且有平面的叶子1 R% m0 P5 t; E, x
A LEEKS  似蒜葱 (这边人叫京葱)
8 m, p7 _' d3 t3 c22.Which of the following cutting shapes refers to a small dice2 y! P+ v* d( X7 w
下面那种刀切形状指的是很小的粒(末)- C# L" i8 q) _
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* y- i" \! b+ q. F% x2 h
23.Oil is added to the water for boiling pasta in order to
; k" ]8 I8 d* x$ n向煮沸的pasta (意大利空心粉 )中加油是为了
  G  Q1 S1 ]) N: `9 j+ F( P; aA:prevent the pasta from sticking and to minimize foaming action.
; ~% o' H# I8 x, _& o3 X$ e防止面条黏合并降低发泡。
/ @- C* g. t2 \( m4 F: }2 E7 K24.Which pasta dish features pine nuts and basil?+ Z& j6 @) H. j& i5 W7 `. \
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 A! R; y# N' y+ X' eA:Pesto.一种绿色的意大利面酱
! w4 a$ j; j$ N5 ohttp://www.tianya.cn/techforum/content/96/563836.shtml
8 i8 j* Y# @7 D0 B" [& }( w$ W9 f/ b$ p% q) R; i' M2 `
25.Which of the following is a spring vegetable similar to spinach?* q& G) }5 Y8 d. q( e5 w$ |
下列哪项是一个春天的蔬菜类似于菠菜?9 j2 }* u, P! V1 L
A:Sorrel. 酢浆草。
( f/ y5 E2 J3 b7 ?! Qhttp://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:
0 t- w) H+ r6 s2 ~% ^( o: Z0 }哪位厨师最早带来高水准浮夸的美食
% O3 ?" s4 w: d  h7 H/ rAAntonin Carême 人名 安东尼·卡罗美6 o1 y4 r+ g- r7 ?

9 t0 c" p% U9 V( i; u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; O8 E. A# |8 r0 J2 G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! w8 U, q. I6 }3 v( e) F' XA:Cast-iron stoves         壁炉
9 P0 l/ \3 a& y; }4 Rhttp://www.usstove.com/products.php?id=6
5 z% n, C# J% y. G2 V; @4 U! f0 F  r
28.The French term used to describe the roundsman, or swing cook, is:2 z0 i9 d5 t% h4 ]# S) c/ Z( w4 x
法国术语,用来描述roundsman,或摇摆厨师是:
* j  W+ t# [7 q& P4 c8 J; i  aA:Tournant   图尔南
) O# d' x, J- i: t; n2 q/ C: y& P, E! r$ b- [* Y( @( `
29.Another term for the wine steward is:8 d/ t) k4 J& a2 ?$ p0 a( w7 Q
葡萄酒侍酒师的另一个术语是:$ C# V/ I! c" ^0 \
A: Sommelier 侍酒师' q+ l5 `. ?% a$ w! d

" w$ \; I2 q' i9 U$ {# L30.Molds, yeasts and fungi are examples of a:: J+ ?( v* J  G5 ]( @: k
霉菌,酵母菌和真菌是一个神马例子
+ s$ s9 x/ F9 CA:Biological hazard 生物危害( I4 w4 Z2 W4 }! F8 E6 i
2 v, Y- o( G0 D* o- e" @0 z  b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ T2 I% a4 @9 u
根据加拿大食品检验局,食品的危险温度区在多少之间:
" ~( G+ F0 x" I2 t9 aA:40° and 140°F (4–60°C)     4-60度
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$ {  e/ X' N2 O32.All bacteria need the following for survival:. J1 @) E2 g( m/ Z" z+ }
所有细菌生存需要以下哪些内容:
' C+ y6 ]+ v' R& O7 I, ?$ v0 MA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 z6 p6 M% b" C" b: N
$ A2 e: {0 u& r. _  D33.Which of the following correctly represent critical control points in a HACCP system?2 _$ C( |* i7 R! ^  v9 Y3 ?$ a
以下哪项正确表示了HACCP体系的关键控制点?" I  M# p0 c% V' v
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % K& d' f. E) k& X6 D) e: j
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
% p4 ]) W* s/ N& o2 D% V: Y5 Y8 r6 Q$ @) K; O" v  S  q, x3 T
34.Which of the following is not an example of a carbohydrate?
8 K  H+ {' d1 O0 j7 M3 b下列哪一个不是碳水化合物的例子?5 ], j/ D, j3 x) d3 {4 ?8 J) ~( z7 t
A:Essential nutrients 必需的营养物质
* N. O" [) j* }& [. Z
+ F8 \5 Q2 F% o* Y& M6 F- M; N35.The process by which a liquid fat is made solid is called:7 y2 h- C/ V$ z* q0 u. _
液体脂肪做成固体这个过程叫什么, U) P: s3 P1 Q6 X+ z- X& Z, K
A:Hydrogenation  氢化
; [  X1 q/ D4 |1 M" u  ?6 g. [( [0 y% Q: O# }
36.Which of the following is not an example of a fat substitute?, q& w9 T! m# v8 ]" r
下列哪项不是脂肪替代品的一个例子
' w+ V' R( W+ B) @A:Acesulfame K  安赛蜜K表
& q6 A, L* c1 h+ ^1 v# a
8 T# |" p( @$ |8 ^; V1 R9 g- w% @37.Health Canada requires that a product labelled "fat free" contain:
/ w; _# f% F( B9 u9 f加拿大卫生部要求的产品标有“不含脂肪“包括:% Z0 X  F* r5 N* I- @6 W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( X: f; J8 z+ [5 b. S0 }
4 B+ p) y% ~8 `- y5 @
38.Which of the following is not a problem associated with converting recipes?
$ A" m4 {5 e% `* `! Y( s下列哪项是不相关联的转换配方问题?$ A% O3 e1 E, v: M0 H
A:Unit cost 单位成本
+ D6 m7 G1 x& e! P5 n' M- [( ~  Y
39.The condition or cost of an item as it is purchased from the supplier is called:0 E. ~( ]) S) B, W) T6 Q
从供应商采购的物品的品质或成本叫什么
) n; d& b* C; V. \* ~A:As-purchased cost 购买的费用
! d# `# }0 a7 i4 w; O5 J# ?( l& S8 i/ f# J* ^
40.The amount of stock necessary to cover operating needs between deliveries is known as:
% C) C0 n. F( _; \在新货到来之前用于日常所求的必要库存量叫什么
& X! T% `+ n8 B5 x! T4 d- Q( l% |" Q9 yA:Parstock 基本日常最低库存* ?( E. Y3 k( z  V  y9 p

: i7 w0 Y$ H( r41.Which of the following abbreviations is used to describe the proper rotation of stock?0 G1 S5 n3 u, R! V! R
下面那个缩写是用来表明正常库存流程?
3 ]( N) P& ?9 AA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?2 N1 w% t( r8 i1 s& _) ]
下面的那把刀是用来打开蔬菜吗?% p; E9 t* ?5 o6 {% w$ @
A:Bird's beak knife   鸟嘴刀& c- {- G. O+ h; V& l
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' u4 X/ H, U( S- @' c8 e
8 S) K! k( }1 P; R/ i" z# b
43.What is an instant-read thermometer best used for?
) j2 R' h5 o) l; q# {4 |即时读温度计最好用于那方面?& {; ^& }0 w* M+ x! E  ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度! d0 w' [3 ~9 i& U% x
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: Y4 J/ u- Y1 w下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 o" ^4 a- k% ?* Q3 QA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ D+ i1 r9 L1 V. h( o1 K
哪件装备下面有一个可移动的碗和一个S形叶片?
' k4 h* T( B: [7 ZA:Food processor 食品加工机, g3 N" n  [5 S, @$ g0 v) U  Q
http://www.google.com.hk/search? ... iw=1263&bih=572. J2 n2 j( X* p7 M5 T' ~
8 s6 [# U; n! O& O. E
46.Which of the following is not a rule for knife safety?
* s8 r7 v$ E5 ?4 h! |下列哪项不是用刀的安全规则?
/ }! t! A9 s2 K7 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# j( U& Y, j% o) r, s7 `$ E! D1 b- Z4 E4 O8 B
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ {% [6 C( X- d2 N& T' |; a4 \! Q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, H+ W1 V8 w- k) mA:RondellES * ~, u# P( M# j0 c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. k0 @. Z1 i; `" n3 [
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48.Which of the following is a diced cut used to garnish soups?
, P6 L( @6 N+ H' n( R/ a下列哪项是切成小方块用于汤的装饰?& P% x' w2 t- D/ x  X) K
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
0 \7 C7 t, }5 y* q2 ]49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; X9 Q/ S9 ^8 c8 f5 x& S4 y
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!!——. R' I) n$ q2 a/ t
A:Gaufrette
6 G/ v  a, S* a; ?( Xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ R  K* j, V; c, t  O+ F+ |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" ~  h# o0 l7 U7 j7 l8 S# @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# n3 i( k4 F0 [1 |# w( {7 a: y

( D% a+ I4 R& }3 M" |) ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
  a. L& ~+ H! T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)
& N  p; i; H1 O3 bA:Cilantro 胡荽叶 香菜; M8 A7 D( }& [3 u! w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& k5 B1 z9 ?4 Q4 \2 a. x; A) G1 U
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60.Allspice is made from:
' v# d" g9 q0 l8 z$ T+ Y 多香果,  多香果香料是什么
5 P5 o0 B8 W& I* q$ f5 G0 ]* C4 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx: h) ~  j% ?# e* K/ P
A:A dried berry 干浆果2 l( x8 c, x% L" c
4 ]0 I1 Y( M2 L& d6 u- a
61.Which of the following are used to make a sachet d'épices?
/ ]8 t- {0 f2 x0 U下列哪些是用来做香包德épices?, _$ V$ u6 O! p2 t
http://www.sachetcatering.com/
8 v) F6 B' L# K/ WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( `: K9 |2 X2 X+ a( |
9 L' l6 R( Q* \" D$ R' k
62.Which of the following condiments are not soy based?/ x' w- }2 B, W! y
下列哪项不是酱油调味品的?
0 Q- q# y/ {3 Z% p* V, Z7 EA:Wasabi 日本辣根
5 J1 y: ?: c+ }* b2 l+ b( ^
' r1 D: H7 a& A% S* h8 O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 B5 q% N& P/ P7 I8 w
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:
2 m/ U% C! x( \* g/ T' N; e8 f6 W6 r8 oA:Pasteurization  巴氏杀菌/ o) s3 Q) Y% Q( W  o! ]& T4 A" D
) n4 @+ ?; L6 t
64.Which of the following steps is not the correct procedure for whipping egg whites?! }1 u' E0 j: H& a8 f
下列哪个步骤是不是正确的蛋清搅打程序?
  N% ?- u& s( KA:Allow to rest before use. 允许休息后方可使用。4 Y/ B5 v' J* Y( o

# [5 R) z6 |% I8 |3 h65.The weight of a large egg is between:一个大鸡蛋重量介于:. D; n2 i4 L6 H, W& {( ^
A:56g and 63g 56克和63克* n$ U2 L2 x% G
/ Q4 o+ }  }$ E8 Z
66.Evaporated milk is a concentrated milk that is produced by removing( n- g1 {) {5 z- G7 O% c/ m3 \7 _) c% Z
炼乳是一种浓缩牛奶 是去除什么做的/ ^" c) J0 K( v2 n2 O$ o: c
A:60% of the water 60%的水& m* J; D8 h; y5 O0 z

1 H. l8 J) s9 I3 v9 P0 s67.A method of cooking that transfers heat through a liquid or gas is:
' L* B2 t9 a2 n1 C; X+ U* T+ y一种烹饪方法,通过转移液体或气体是:9 F1 M1 z" h+ |
A:Convection 对流
! t! I: k" w0 [% [/ J* k1 ?9 Q' S# G! G: \$ n+ Z! ^9 D$ \
68.The cooking of starches is known as  烹调的淀粉被称为
1 D9 l' \" r2 `8 X3 QA:Gelatinization 糊化% \8 z" a- d3 q4 o, O
4 a# u+ D4 O% F& S
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 q8 h% \& V; {# L& ?: X/ N" |A:Braising 烤- [& E( p% l$ l: O* Y$ d& v: ^7 y

+ Y. M; _. d* Y) V1 b' `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:9 i# C. T, x( ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
  W! }6 e) V% }
! `. Y+ J# Q7 f6 v" @+ Z, ?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
, A" d! D. }, F/ k  J/ s0 [A:Fumet 原汁$ j  v% [" ?  o
" g: U" |1 ~2 u+ I5 D5 n- b
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, _% L/ A+ f2 b: y" J6 j+ J7 m+ z+ W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ V4 b" f' g; Q) ~4 c# K9 U
' |# P; @- Z1 |6 }+ y
73.Which of the following is a principle not used in stock making?
+ x) B' g& i% f0 T% A" g下列哪一项不是用于制造高汤(低汤)的原则?% a9 Q, q! ]7 b  B8 a7 C8 e6 P
A:Start the stock in hot water.开始在热水中操作
( A; a, a) f) V, L: S7 g( u/ a& N6 l! [2 W/ K; m* b
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
, J" t  W. b# ]; }* jA:Remouillage 法语熬汤
4 ?+ [' F6 J; L) [+ bhttp://www.haibao.cn/blog/post/176242.htm
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