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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。5 d5 X1 V" Y' Y- v1 _! v) c( n! p
5 I- n1 t4 r+ {7 y% ~2 }
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。
2 f% A4 i/ A0 ^& y) X" }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  [' i7 H7 a- T2 G! Q! s
1.Which of the following methods should be used to determine doneness in a New York steak?$ u2 d1 O$ L7 a6 w
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)
/ \# P/ p" v- k9 uA: pressure touch. 压力触摸* d) F8 r( w$ H  Q2 {/ m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid9 u% L" b2 ~% ?
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
+ v) T# z2 ?4 c4 dA: acid  食用酸) h4 j& F& L0 J
3.Vegetables are major sources of which of the following nutrients?+ C, e) O9 K* V4 A) z
蔬菜中包含的主要营养有哪些2 T( @- J8 p* m9 T4 w
A:vitamins and minerals. 维生素和矿物质。( E& N( i0 M+ }4 P4 W/ p" f
4.Cauliflower is commonly served with
. r. |( B9 f7 \$ D' T花椰菜(菜花)最常见和那种酱汁搭配
' j. y$ U* G$ a: W2 z9 f8 ?A:Mornay sauce. 奶油蛋黄沙司
2 W! u, V" p. B$ z) {) f3 R5.Which combinations of products are found in pie dough?
: g4 i$ H$ L: a  [/ M/ t下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) s& g$ \1 [7 X- b
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ A3 \+ j, l7 L6The French term for mussels is 法国语青口(海红)叫什么
; P* y3 C( a1 X3 ^' lA:moules.法语青口,海红
5 \) h3 d! m: u7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?5 a$ C& _+ [+ q0 o+ m9 `' G3 h
A:faintly fishy. 稍微有点似鱼味' A4 o- ~7 _# b! n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 H1 U+ F( W) bA:2 days. 2天
. i' w+ F1 f* Z1 r+ Y& n$ y  k: T4 R9.What are the principle ingredients in ratatouille?
7 }, Q$ Q2 `: z8 ]: L2 m7 ?0 I& g炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ ^! l+ L/ e" ^2 F. e+ Q
A:Zucchini, eggplant, green peppers, onions and tomatoes* z% N7 s( U4 j1 z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
: z8 w1 V6 m% Y- V% L10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* f) |; W4 |- W
A:cook food in quantities that will be used up within 20 to 30 minutes.( T7 i. o1 T& B( N( P9 a
大批量烹煮食物要在20到30分钟内
3 I& E& E/ k, V; }9 Q8 H& R0 Z' ~7 [11.What person has the authority to issue a Health Permit?
+ a: ], }8 K' P7 k# {2 r谁有资格颁发健康证(卫生证)。
. C8 }7 C2 X% Q+ n4 |* [A:Medical Health Officer.) T4 i  R- p. C$ j9 z
医疗卫生官员。
' j) x# O) c+ g& @" F12.For what period of time is the health permit valid?
; b+ z- v3 H9 t: B健康证的有效时间是多久?2 U3 o/ u/ w7 A
A:12 months.12个月
4 H7 T  Z3 t% u, w13.In the area where food and drink is prepared, the ventilation system must be able to change the air( X: O. i- Q+ T9 G
在食物和饮料准备区,通风系统换气的标准时什么) b+ A- m7 n# k& s
A:08 times each hour. 每小时8次
/ i# J( T  @  J  Y0 R6 D14。The minimum temperature for manual dishwashing in the wash sink is
1 c7 m. P, l" I) L3 ~# ?' P手工洗碗,洗碗池的水温最低多少度?
; v$ E. v0 m9 Z3 Y* O6 yA:110 degrees F (43 degrees C). 43度! w) [. q6 n/ A! ^+ w$ w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. ~7 k" c* F. S0 Y( o% h用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 c, ~: t& X$ ?# \A:180 degrees F (82 degrees C).  82度$ t! E1 J. u- s" `
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& c$ }0 r$ \$ }8 A3 z; O1 w4 O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- y. D, R: o2 q) \  y# [, GA:en papillote.  法语自己理解6 h: T7 Z* i7 y9 R( N* f3 E
17。Wing or Club is considered a" O( r6 S+ r2 [: |) x  i: Q. S
翼和CLUB 被看做是一种...$ `: T: r9 R: v) F* D5 ^8 b
A:Bone- In Cut     带骨切
0 d+ M+ m  s* W5 W) m* |18。New York is considered a   纽约牛扒被看做是一种! `# H3 `; q1 Q! u( H0 c
A:Boneless Cut     无骨切
! u# a9 y) I: O4 }2 S  s& Z19.In general, a court bouillon for freshwater fish will contain
/ j2 z: c& Q1 ^0 r0 O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 D7 J# ^4 o* r. P& v' q7 iA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) u5 o! n5 J+ U. L和做海水鱼同样数量的调味料和香料3 ^6 j2 ~* g4 B' W
20.Anise is very similar in flavor and appearance to
0 Z9 L$ D2 r  G1 k) d+ X- `八角和下面的那种原料有相同的味道# R. A& H0 F5 h& S# W# o& V/ {
A:fennel  茴香
* K2 J% J: u7 i& T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: l8 W5 Y2 ~( s3 M" f! v5 @4 f下面那种原料更像大葱且有平面的叶子! [$ m( q7 g+ @( A# h! N
A LEEKS  似蒜葱 (这边人叫京葱)
& P* c; u# H$ d7 F) i5 g22.Which of the following cutting shapes refers to a small dice
2 g! v" q7 Y9 g( U下面那种刀切形状指的是很小的粒(末)
! O$ w  Q* n2 G' O: @$ @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. ^: A. L- c5 m: p; P9 e( \+ B
23.Oil is added to the water for boiling pasta in order to
1 l! M3 z: T9 z% `% q  Y% a向煮沸的pasta (意大利空心粉 )中加油是为了
  s: ~2 L4 R" p: w/ e# w$ _7 W' S5 gA:prevent the pasta from sticking and to minimize foaming action.
$ s) F) Q& r% S( k% ]: `7 \防止面条黏合并降低发泡。
* H* q" {- c! H: g8 d' o24.Which pasta dish features pine nuts and basil?
/ J( Y/ X, K2 @) g2 o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔), B( d0 D- ?1 Z$ L" t7 g) B
A:Pesto.一种绿色的意大利面酱 : k8 m3 {7 K  h+ x4 K# N) F
http://www.tianya.cn/techforum/content/96/563836.shtml+ U6 I( a  {' h# P
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25.Which of the following is a spring vegetable similar to spinach?* o4 v* K" k! o5 A9 N( D6 b
下列哪项是一个春天的蔬菜类似于菠菜?
) T  N* ^0 v. X1 C6 u2 [- \A:Sorrel. 酢浆草。$ ~3 S4 J) F# r( K3 R5 ^% i  L
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?
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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:
, u6 E) f+ R2 q: {哪位厨师最早带来高水准浮夸的美食8 _/ F& D- c0 t& Z
AAntonin Carême 人名 安东尼·卡罗美
4 N/ O" R7 m  r" z$ T4 ?0 S0 S, U0 v, C" U9 k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ C1 X+ N7 h! U3 M" ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。/ D( Y  p. r/ K# ^  {: @4 E
A:Cast-iron stoves         壁炉  d* w; I) S  ]
http://www.usstove.com/products.php?id=6
  b" N* C% I5 v9 B/ U& v5 I& J0 s' N
28.The French term used to describe the roundsman, or swing cook, is:
) S7 c, `7 a; n5 a" P' m法国术语,用来描述roundsman,或摇摆厨师是:
% V1 I; L5 E6 M; j# WA:Tournant   图尔南
% z+ [5 d+ O) W& |" G& z8 j( }' u/ `& Z+ d) ^& r) J; Q
29.Another term for the wine steward is:  U# M& e9 u8 ~1 f5 _3 T0 `7 \
葡萄酒侍酒师的另一个术语是:" D2 ~# P! ~% A. {# _& |
A: Sommelier 侍酒师
$ U0 m8 \3 R  s$ e! g, Q8 x0 I) i1 q: A) I* p
30.Molds, yeasts and fungi are examples of a:
; Q& ]0 X4 e6 i/ _& b/ C霉菌,酵母菌和真菌是一个神马例子
, l# n4 [% V, M1 f0 p. ]A:Biological hazard 生物危害& |$ \2 N; Y+ ?) j

4 C/ X- {2 H5 B& Q& @4 f31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; q, ^: e  a1 A/ B! \# t根据加拿大食品检验局,食品的危险温度区在多少之间:
: r; ]( |0 |5 A. `# XA:40° and 140°F (4–60°C)     4-60度* ]6 G0 ~4 R# T5 X1 t  t

; p  U, \$ M+ [, G( i32.All bacteria need the following for survival:
7 q6 ]& N& Y) R所有细菌生存需要以下哪些内容:
8 T. L+ p' Z6 c& h: t+ JA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值' h; s1 l  l1 k; {! E, z: N3 o1 \

5 U3 l8 b( }/ d3 d33.Which of the following correctly represent critical control points in a HACCP system?
  h# B3 d0 J7 [- D7 e+ X以下哪项正确表示了HACCP体系的关键控制点?0 Z# E( _" S6 W/ g. X# B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" g" Y* G) {. ]4 |! `0 b2 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ h, @* Y+ c5 K; G7 l

" x% J! y; C# |1 w" ]8 V34.Which of the following is not an example of a carbohydrate?
6 N3 w) n! s' `3 d下列哪一个不是碳水化合物的例子?
& Q, R- a% t( e  s8 S& B1 \1 }% mA:Essential nutrients 必需的营养物质, P! a& w( |* }" B7 X0 W1 H7 A8 O; L
! s' b5 c/ a8 z$ g
35.The process by which a liquid fat is made solid is called:+ P1 A, }3 m/ [, @8 Q, q
液体脂肪做成固体这个过程叫什么
+ _" A" H( L9 W2 Q; j/ QA:Hydrogenation  氢化/ I+ k- M9 l. c! v
1 y- {& q) a+ r1 s2 u# V' b8 c
36.Which of the following is not an example of a fat substitute?+ @* O! r9 _& o) f' F+ b) S
下列哪项不是脂肪替代品的一个例子
4 m1 [( x! C! k$ hA:Acesulfame K  安赛蜜K表- ]4 I( ~2 R5 \7 r

  `  [& o0 [; E37.Health Canada requires that a product labelled "fat free" contain:  {0 Y6 }9 x) S: F& Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
2 K' j  N) H: _% T& |! LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 @. D9 ]5 A" B! R& ~/ M3 [( c/ Q  o$ b, q, ?
38.Which of the following is not a problem associated with converting recipes?
& y( w# l7 g0 s- z- \3 t' Y+ Q. r下列哪项是不相关联的转换配方问题?
- {/ `  C& q  {- p" x& D* |" rA:Unit cost 单位成本/ n) I; L& ^" {
3 ?: m) C/ O" O- U0 v9 z
39.The condition or cost of an item as it is purchased from the supplier is called:
" {' M! @) H0 x+ G从供应商采购的物品的品质或成本叫什么
4 }* ~7 |! h% L. C, M! }& I! e, M2 S: _A:As-purchased cost 购买的费用- W- s, h6 j- W6 s' R6 g8 J
0 b' W+ Z' b6 c
40.The amount of stock necessary to cover operating needs between deliveries is known as:
; T$ j1 t7 P1 U/ x3 Q6 A5 d在新货到来之前用于日常所求的必要库存量叫什么( U2 T. }$ ]7 b0 ?. r* G2 a
A:Parstock 基本日常最低库存
. S+ D. c2 u8 B- w
* K5 C5 c6 k  K- _5 L41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 P) K3 a& v6 u8 G& P# B. j, q$ X下面那个缩写是用来表明正常库存流程?5 X1 h7 U) Q! z1 Z; E+ F
A:FIFO=FIRST IN FIRST OUT 先进先出% S# ]# @" S4 y: g; \$ I$ L

) g3 E0 D7 j( U/ C5 K! s* a42.Which of the following knives is used to turn vegetables?/ L; G! a8 S4 D2 I3 b, q8 i7 @
下面的那把刀是用来打开蔬菜吗?
* u! x! X, c, l" d# q. `/ C! HA:Bird's beak knife   鸟嘴刀
8 e$ R1 h- h8 C4 H3 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 W6 F4 r" x1 f+ p: X( a2 H
+ {/ a: ^3 @* P( y* X
43.What is an instant-read thermometer best used for?- X' f- A  p0 P+ N1 K
即时读温度计最好用于那方面?0 \1 r  F) C* k6 W5 h0 Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* r5 H! y3 }" p# s( B: w+ |( C1 H% c; T4 W
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. r! b4 @! z# V* {- X) h1 R下列哪些金属材料受热均匀,通常用在铁板而且非常重5 S, ~9 o9 h, S# N% N! |' M2 Y
A:Cast iron 铸铁) T% c0 |8 b4 Q' E

6 C+ _9 G/ x% O6 h" B* V& x* G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 h8 a& F$ M1 m2 i# F2 |, q
哪件装备下面有一个可移动的碗和一个S形叶片?
2 U) Q: y3 ?4 g. S: `: s! sA:Food processor 食品加工机
1 z& A' m9 V2 P5 j2 [0 o. `http://www.google.com.hk/search? ... iw=1263&bih=572# G8 P2 c# t! g  F

( R7 G9 ^/ H* K46.Which of the following is not a rule for knife safety?! A; K6 E5 _0 a- L
下列哪项不是用刀的安全规则?2 P# P3 a5 K8 R: G5 }- I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  E  }; e! X2 C6 i# _, I# E

+ A7 r7 H! d  n0 ]8 x. ~47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 o) w: @6 X; {& P& D7 ^, E% `! R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 S/ D. d1 V/ \; {( e. [A:RondellES / x& w- ?* z0 ?  u7 g5 y$ ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" a) _7 ?5 g9 d& Z
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48.Which of the following is a diced cut used to garnish soups?/ W3 Y+ y6 _+ m; e' N
下列哪项是切成小方块用于汤的装饰?# z: a/ s  d+ P
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 e* v1 a: H! ^7 X) I6 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- \# [; O- n& B7 U+ {3 n: W
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!!——
# h1 }  b2 V" W7 i# E3 HA:Gaufrette
7 z. R4 j4 r, R' N* P$ I' \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! @: b# v7 q6 g: V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; h# H8 }5 B0 U' G7 V* r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# }4 d1 M) p: M- `- [: I) T6 b, J. Y" e$ c; a8 g* J" K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) K  G7 I# v! J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)
: C  V0 R5 A7 I- ~A:Cilantro 胡荽叶 香菜6 ~) f; v4 p. }( L* M/ u2 u
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx- q- |( i  s7 @8 a% k5 s

. j1 x, C# c8 V; T" [60.Allspice is made from:
0 n1 C' P  N  t) @4 u 多香果,  多香果香料是什么
, w  O( g# u- z. `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) P+ e1 e8 [9 h" A) QA:A dried berry 干浆果# E; w  d. Z+ L# F0 \2 \6 E/ A
  H% V, B0 k1 B0 i+ l- V
61.Which of the following are used to make a sachet d'épices?5 X+ d0 [" _) n& ?* ~" x5 P
下列哪些是用来做香包德épices?. t1 n( B" A0 t8 d7 Z
http://www.sachetcatering.com/+ ]: ~1 n3 q0 c) `7 v4 {! G" r7 J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ u9 X5 u3 W  D: }8 e

' `  ]5 k* {9 I9 a8 b) k62.Which of the following condiments are not soy based?
0 U, _4 d* O1 L9 M) I! J) B% [下列哪项不是酱油调味品的?
; d$ O8 K' z) ^+ s2 LA:Wasabi 日本辣根
; F6 J- P1 f/ Q2 r% T( C1 j6 N$ b. t/ I# d7 [
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: F* I( Z- Z  W; N( v
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:. D% y' `+ S/ S1 ^
A:Pasteurization  巴氏杀菌
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' _, R2 d' h1 r5 q5 X0 _64.Which of the following steps is not the correct procedure for whipping egg whites?
* Z2 E- x3 I( Z+ \. h下列哪个步骤是不是正确的蛋清搅打程序?
" l9 t* k: Y" X3 _3 vA:Allow to rest before use. 允许休息后方可使用。
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+ A' T2 h' N5 y65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 G8 N6 N8 v: N. oA:56g and 63g 56克和63克% n) N( A/ s5 [) n) M: ~
$ B7 m, U( O; T; V0 b3 T3 D" T
66.Evaporated milk is a concentrated milk that is produced by removing
! d. _4 ^4 g3 e% X2 M1 D% g. S炼乳是一种浓缩牛奶 是去除什么做的
+ W/ G; T8 ~1 `' i6 T2 U" ~! w' {7 rA:60% of the water 60%的水) s6 t( {# G: A6 u3 k) D
" F, u8 [: E" O) e$ k9 L7 M2 Q
67.A method of cooking that transfers heat through a liquid or gas is:, l% [" Q' M. @6 B' ^0 `- w
一种烹饪方法,通过转移液体或气体是:
. H/ }7 a, s: g! o5 G+ b$ ]" C, `A:Convection 对流
8 x6 E: f, O! I) h% D0 t+ [, T) u
68.The cooking of starches is known as  烹调的淀粉被称为
3 G4 V3 {, |" ]3 X/ m" b$ [A:Gelatinization 糊化
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/ K4 P) [- C& d! X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ [/ }, ~! Y$ x% d
A:Braising 烤) U" S8 u1 T  L
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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:
; {) c. p7 ^6 V7 g- _3 u; i' g0 rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 z7 X# ~3 `$ a7 |) \6 |
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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) W* m3 ^7 r' }' {
A:Fumet 原汁
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0 u' r1 O) H# v+ j72.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9 G2 @6 w1 F" E8 U9 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! {/ x7 I& ?& d7 Y8 `

; q/ {. v1 G0 V& k* c3 `$ Y73.Which of the following is a principle not used in stock making?. m' T; u+ G" v% x( L1 ]$ z
下列哪一项不是用于制造高汤(低汤)的原则?6 }" I$ M; [" v; i
A:Start the stock in hot water.开始在热水中操作
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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
. z9 O7 E- X2 J4 lA:Remouillage 法语熬汤% i3 v" {, x5 x, C- T7 B9 N
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