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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。+ x, Y  h, U4 `  e& C: ~
/ a% W# V6 I/ R/ P9 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。
- n9 z7 @( h3 \" y9 w5 U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( o' ^/ b0 v$ y  w# Z# \* _
1.Which of the following methods should be used to determine doneness in a New York steak?7 Z3 E. ]( i; X# @; x$ f$ F9 `
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)
; e5 P, U! ~; ]2 FA: pressure touch. 压力触摸
1 K7 g  k* s0 e: W" _3 C1 M& w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) R: m2 p- m8 K. 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+ v7 O1 j* ]( v7 N
A: acid  食用酸0 k' m' M  a/ q5 r0 J; O- y
3.Vegetables are major sources of which of the following nutrients?
) l( Y  C0 v1 j7 t: V蔬菜中包含的主要营养有哪些* j1 z: `# t. u( k2 s7 A. P! V
A:vitamins and minerals. 维生素和矿物质。
5 C, }3 c! J2 @4.Cauliflower is commonly served with
! A% R9 E/ f8 _- y花椰菜(菜花)最常见和那种酱汁搭配
+ b) b. E( f7 J+ J& B7 uA:Mornay sauce. 奶油蛋黄沙司% u, o9 ^& R7 G3 V. s! P- a5 D
5.Which combinations of products are found in pie dough?
: o9 L  m$ `: R! O$ W' n8 W下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( y, [5 S1 r$ EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
9 b6 z( P  t( M; K' H  Z6The French term for mussels is 法国语青口(海红)叫什么5 I4 X- L/ U2 Q/ M% F2 a
A:moules.法语青口,海红: j; t2 c# X0 w: K: y" `
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, w; |8 F! f9 p- C0 V
A:faintly fishy. 稍微有点似鱼味
1 O8 p8 q! ~/ u3 @$ \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ N0 D) c! V( K% c7 q8 w
A:2 days. 2天& m, G8 D+ \- ?4 x! b
9.What are the principle ingredients in ratatouille?   ]% {/ c' U9 Z3 Z- Q
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
3 `( Q: z4 c# P0 }/ `A:Zucchini, eggplant, green peppers, onions and tomatoes
0 C6 B1 b) s0 y/ E) l0 I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( {  }' Y% m- f8 h  ^
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 P( ^% h( C% e3 G" K$ k* H. WA:cook food in quantities that will be used up within 20 to 30 minutes.
, U0 u% i: @" H大批量烹煮食物要在20到30分钟内# f( X3 q( |# t9 s4 k# @
11.What person has the authority to issue a Health Permit?
1 R: h" {$ K! c6 f$ K3 z7 t谁有资格颁发健康证(卫生证)。1 Q* H3 U3 a+ R! h3 i. I; b) F$ y' T
A:Medical Health Officer.
$ v& B, A' F' V: y1 T' T7 ]/ A医疗卫生官员。
3 x# N& C% A$ i: i9 R0 c12.For what period of time is the health permit valid?; i( }9 u# r* D& n: W0 h6 D; M: b
健康证的有效时间是多久?$ A/ i  A, l1 ^! |% T, o7 n# u  j
A:12 months.12个月
* P" a% X( ~+ ~/ \7 n13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 J$ A. v% G) _% e- o. A在食物和饮料准备区,通风系统换气的标准时什么
/ Y3 B& }( {" c3 c9 A2 ]+ ?+ dA:08 times each hour. 每小时8次- f1 N4 s5 d( `" g8 b: M: N6 ]' e* W- [& o
14。The minimum temperature for manual dishwashing in the wash sink is
& [2 w0 {, j7 }! ~5 s手工洗碗,洗碗池的水温最低多少度?
+ a; v" y8 `( p6 e! oA:110 degrees F (43 degrees C). 43度
1 k5 y$ `; M6 E4 C# G+ H+ Q- G! m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ n7 ~& C) ^/ v2 R8 R) l  b, W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, [' Q8 t, \2 v- JA:180 degrees F (82 degrees C).  82度
6 W: {2 Y$ y0 j9 Y2 u16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 G  c2 D- @( O5 n& n% V7 i用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! R: L+ Q3 u5 a- k; i" WA:en papillote.  法语自己理解+ [' W& ~' M" C0 c+ g6 D. {+ U
17。Wing or Club is considered a
" y1 D  S% ]0 X1 A  \$ a翼和CLUB 被看做是一种...' P& h/ d7 x) i) c; e4 e
A:Bone- In Cut     带骨切
. L; p( x9 U6 V( z5 t0 k7 j: D18。New York is considered a   纽约牛扒被看做是一种
2 E- G7 W2 r$ ~; ZA:Boneless Cut     无骨切
' l. c/ i7 |/ I+ v. ~19.In general, a court bouillon for freshwater fish will contain
# M$ w# F& _# w3 S' t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
! f4 o. _# J3 Z, I& \A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! ~* g  g7 O# E7 E. R1 S9 `* P" `+ g和做海水鱼同样数量的调味料和香料- v6 i# z; s; \: q9 l. k$ \, V4 o2 k
20.Anise is very similar in flavor and appearance to
- w$ V! J- M+ E' ~1 b+ O1 {八角和下面的那种原料有相同的味道
% p# ~( ?3 M9 c2 RA:fennel  茴香1 l' X- C/ S. y( X. L5 I9 G
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ @& M* z4 T- i0 Y' k! G
下面那种原料更像大葱且有平面的叶子
; ^8 n5 q0 M) V7 F! ?A LEEKS  似蒜葱 (这边人叫京葱)
+ v+ [0 N) K( m/ q& r& M22.Which of the following cutting shapes refers to a small dice
2 `: F2 e) i. ^0 f1 N下面那种刀切形状指的是很小的粒(末)) I% q$ l% J. q0 V
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. w3 t; t. D5 [4 B; }7 o$ Z7 v
23.Oil is added to the water for boiling pasta in order to
& G* D% s0 X, m6 Z; u向煮沸的pasta (意大利空心粉 )中加油是为了' P! h: M/ a- _0 M' |
A:prevent the pasta from sticking and to minimize foaming action.
; D) c, e: M# d- E* U9 q/ s7 f# C防止面条黏合并降低发泡。
. Y' O$ n8 i+ f# r* ~, z; K24.Which pasta dish features pine nuts and basil?
1 R0 U4 S4 ~; f" r0 e4 f- t- P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 H6 C+ b. t  U5 C0 ^, Z
A:Pesto.一种绿色的意大利面酱   y, F6 [; f; a1 v" `' z& w
http://www.tianya.cn/techforum/content/96/563836.shtml
2 M2 v& ?, m0 n; W' ]* ]9 Y
& T" @$ ]/ N2 e0 U25.Which of the following is a spring vegetable similar to spinach?
/ z- I7 K. r1 I9 L/ D0 E- w下列哪项是一个春天的蔬菜类似于菠菜?+ J7 c1 w4 {& U- r0 X
A:Sorrel. 酢浆草。+ M5 ~3 R3 Y' B" ~0 a
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:$ y1 W% O6 n' {& [% A
哪位厨师最早带来高水准浮夸的美食
6 e6 w, x; u( @" g( ]2 W) U2 vAAntonin Carême 人名 安东尼·卡罗美) ~/ ?) j. l9 J: z
3 G1 t: G7 H: _. g
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# n( f( N2 ?- W: {下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; h4 v0 h- J8 L6 x: n
A:Cast-iron stoves         壁炉
. K5 }) ]3 Y. o" |! A% W3 f# g7 xhttp://www.usstove.com/products.php?id=6
5 g' u2 h7 N( m8 h  P
$ `/ a7 d! e% u) d0 l$ P; X& g* }28.The French term used to describe the roundsman, or swing cook, is:; R9 H5 V7 J9 i) s
法国术语,用来描述roundsman,或摇摆厨师是:6 D- `( H% H# l' [! P6 w
A:Tournant   图尔南
* n; A; v9 x/ u: ]. J! t  w5 z, A3 C  x2 Q+ D5 {
29.Another term for the wine steward is:
1 R- w. m% `' g葡萄酒侍酒师的另一个术语是:
  v- y7 B! |: \% N! u, `! RA: Sommelier 侍酒师
8 ?" r- f; c- i) z3 O/ m) |4 G3 l1 L6 y9 E6 Q% I2 V% c
30.Molds, yeasts and fungi are examples of a:
+ y/ V6 \; Y) R  H7 n0 k霉菌,酵母菌和真菌是一个神马例子1 m8 _- l. P% {, s* z; r
A:Biological hazard 生物危害% v9 R1 R0 V1 R& U$ C

4 T; X2 d0 N8 E: i) |0 P: c4 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 Y: M# U" K2 f& ~  z
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 K0 ]1 y0 |( H6 O5 G3 M3 ?4 yA:40° and 140°F (4–60°C)     4-60度
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, A6 d  U: N6 L32.All bacteria need the following for survival:3 m/ N1 U0 B0 y
所有细菌生存需要以下哪些内容:5 h  @, i. [1 q0 L( X: q4 b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
. h! P; h. H" |/ z1 R; Z9 F1 Q
* O) [# m  h0 i( i* j33.Which of the following correctly represent critical control points in a HACCP system?
9 C3 X+ f$ I5 d6 N以下哪项正确表示了HACCP体系的关键控制点?
3 ^  @  t/ N3 M) m. }4 J  V8 MA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! q8 e2 L  ~1 b; I7 ~- k, Q& |
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
( N) R: P0 ?# W* p! p+ c, X. ^0 e
34.Which of the following is not an example of a carbohydrate?
$ j9 K- e: V! M( I下列哪一个不是碳水化合物的例子?. M* c9 M/ O  E! t
A:Essential nutrients 必需的营养物质
+ N/ F/ S; p( ?# V' \
0 ~  R0 `8 @  [3 j35.The process by which a liquid fat is made solid is called:
& \! |' R) h4 x6 Z. Z! G液体脂肪做成固体这个过程叫什么
& `+ k% r3 J. q2 ]5 gA:Hydrogenation  氢化
! j  E/ Z6 h1 L3 v4 {1 m8 `
7 I. ?) t& |# e& M8 }+ l" H36.Which of the following is not an example of a fat substitute?$ A) J* q9 e  F1 G% }9 W8 |
下列哪项不是脂肪替代品的一个例子
' h& n9 l9 b3 @% b# \4 S/ D7 W0 bA:Acesulfame K  安赛蜜K表
5 w) F! p. y0 d& A, i- D( p& J7 _
$ w$ E' B6 n& P) ]' L0 ]9 F37.Health Canada requires that a product labelled "fat free" contain:/ @5 p; y/ f8 [, M! c
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ x3 P0 r  n7 \: F1 b' {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- Z. G8 E* ^' O

5 s0 y5 ?2 Z$ @' V' p38.Which of the following is not a problem associated with converting recipes?
; E1 H" J% H  }% h! O下列哪项是不相关联的转换配方问题?% T$ Z8 k6 I- s! |1 L; }8 \
A:Unit cost 单位成本0 n& I8 }6 a, ~# u. h. Y2 W6 j
3 f# c7 u6 Z4 a/ _
39.The condition or cost of an item as it is purchased from the supplier is called:, [9 G9 I. [) N
从供应商采购的物品的品质或成本叫什么  l( J. I$ ~; i$ B
A:As-purchased cost 购买的费用, W3 _5 A; v/ o+ n

' ^" n4 Q0 l$ v! G- ]' s- Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 x# e" r5 `. w* ~! B: R在新货到来之前用于日常所求的必要库存量叫什么
* K& Y# |4 l# h7 T* D2 |A:Parstock 基本日常最低库存
% G! A- g( @% q2 z& |6 ]* j4 W# r) N. ]
' a% @7 J  t2 ]; P1 m) N+ f: `) ]41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ d) B7 w" g0 A- ]" G下面那个缩写是用来表明正常库存流程?! R6 a5 s6 @: ~+ C* ]5 F7 F
A:FIFO=FIRST IN FIRST OUT 先进先出4 r8 K+ c. w" j9 Q; C! `

# M$ h5 }3 F7 l: G; @7 c# L3 a  x2 E; F42.Which of the following knives is used to turn vegetables?, e+ j& H- U" R! u. Y4 h' Q+ L
下面的那把刀是用来打开蔬菜吗?' r0 |# W: Q8 b- H8 R
A:Bird's beak knife   鸟嘴刀; A' R( E8 P( W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# U2 A9 |" d* \* b. _) S
5 b  c+ p% I7 m5 c
43.What is an instant-read thermometer best used for?
  V" P- d, N. f% Q即时读温度计最好用于那方面?( v" C7 ?" O2 N) B$ M0 K
A:Checking the internal temperature of a roast 检查被考物品的内部温度) I9 [: E* k: e: ?4 i

5 c  f& W3 A5 r' r% O44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
8 M; b1 z1 b: D4 w5 J3 ~" j下列哪些金属材料受热均匀,通常用在铁板而且非常重
  u* Q2 A: b# A; P( VA:Cast iron 铸铁& F9 r% W3 i, P9 |

8 F3 u8 @3 q6 g. \+ a& f" m; B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 c! B0 a/ c4 H, D: z哪件装备下面有一个可移动的碗和一个S形叶片?5 k* `! B" F8 L5 B; H
A:Food processor 食品加工机
9 W; _6 V; S* J0 d; ehttp://www.google.com.hk/search? ... iw=1263&bih=572
4 |7 a0 o8 ~0 m$ i! k
( o  w' Z) R7 d6 }9 V, W46.Which of the following is not a rule for knife safety?. i; m+ `$ t  O7 E5 I/ G& g
下列哪项不是用刀的安全规则?
% E$ B' |( a. p9 n2 `& jA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# k0 ?+ q+ D/ c5 ^; Z- Q! W* U+ C# H" |
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ ~- u0 ]# ?; p$ L, W7 X& Z+ ]( u把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& q/ g7 H! c7 O/ yA:RondellES 1 a8 G. E2 [- h+ N
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, o- o7 A( B- l1 W4 v6 l% |$ z
4 ~' f; L4 c6 g0 s8 R
48.Which of the following is a diced cut used to garnish soups?( W6 M+ [* W' W
下列哪项是切成小方块用于汤的装饰?2 Z! A1 e; ~0 O; q# d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# V% K! L) N  B0 u3 ^0 h49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* X! r% L6 V$ r. V7 Q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!!——5 a9 U( _8 X7 f3 S
A:Gaufrette
7 g* T  p5 m" e. y" j9 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" s7 `# j. L6 y) y" Q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; V. M1 [: \& M/ Z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 d3 A' f( L! Y' Y0 [& d  g* T* c- U* w7 X6 [! t( ~9 h
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 N% t) l  m5 j/ A! I: N
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)) P$ J5 |+ J' Q
A:Cilantro 胡荽叶 香菜
" B9 \0 G: L9 ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; C/ q! L) J! c8 C* M

/ _$ u# Z7 i9 P4 W) y1 k; C60.Allspice is made from:
9 Q8 |2 ^  S6 d9 C# D  ]. [ 多香果,  多香果香料是什么
% _. o1 w4 y' x( E# t9 y6 Ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx  e* Y: q, r4 w2 H8 }- W
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
' G( z6 W( i* ^$ Q下列哪些是用来做香包德épices?
  d3 d. |5 ]- M, H" g$ Lhttp://www.sachetcatering.com// E! c, K. W* ]  j% \, V2 x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
. K  U8 [) I1 J. V7 i5 r5 z/ j4 k3 Y
  |6 P: e- N6 f8 c$ S4 W/ V* W62.Which of the following condiments are not soy based?
* E" @" B  ?0 p) r3 h4 q下列哪项不是酱油调味品的?
, e) I6 S. E: b/ d. zA:Wasabi 日本辣根- ]+ s1 q/ Z- |7 d  J) w

8 A/ }6 t/ y) ?6 F- H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ R- ~# `* `3 R# I3 i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:
& Z! g7 {& u( a! T$ C- IA:Pasteurization  巴氏杀菌
1 U: U! r0 k  B# C* o. A/ u
3 Y; {! k% N& E( y5 C0 X* S/ u3 p+ |64.Which of the following steps is not the correct procedure for whipping egg whites?
: ~: C- ?9 ?* p* D  Y# M下列哪个步骤是不是正确的蛋清搅打程序?
8 z1 g& r% Q' @8 V! w6 j( ]/ }1 cA:Allow to rest before use. 允许休息后方可使用。
! Z6 C, A1 h' F- O1 l3 I" v) z! \
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; r" U$ j% t+ E5 Z9 y6 UA:56g and 63g 56克和63克5 U* h, _; J! l  W$ ?5 N

" I0 i! H0 N* @1 S2 a2 O66.Evaporated milk is a concentrated milk that is produced by removing
* y" N2 `2 l# u1 }2 V. @炼乳是一种浓缩牛奶 是去除什么做的
3 b2 I7 Q" ^7 d9 ^A:60% of the water 60%的水! @( i/ J7 C7 T$ B/ C! _$ J
$ K+ D$ l3 _: k2 O8 m$ e
67.A method of cooking that transfers heat through a liquid or gas is:
0 _' K) Y: W% i' Z/ Y1 ]一种烹饪方法,通过转移液体或气体是:  S# }! }! W+ j- C2 W
A:Convection 对流
' r* Z3 Z( j; y! T5 _" h* g
" S$ N& _4 _( Q9 ]  r0 E68.The cooking of starches is known as  烹调的淀粉被称为
4 [' F+ m. ]( M! H* ZA:Gelatinization 糊化( u- E% f+ w& [

! A1 Y; L3 k2 o* P+ S/ o: D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 H; V& z0 {- B$ a" T0 B" K5 S6 P
A:Braising 烤
+ r2 z& x8 u3 G3 B5 s7 b3 l" j# Q! S+ s$ d
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:
$ |5 q1 a6 J& e. @. yA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! _5 v& g: l& G* j/ }- ]4 ~* b
, @: p6 H. E& Q- M! ^# w6 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, n3 Y& |" {0 X, M: t2 S) k: A
A:Fumet 原汁; j' n5 s$ R0 [) c( ]$ S

: Z- t9 n6 m( s/ d/ A  @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1 g: S/ Y3 _4 K* D- d' r" x3 T* |6 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
2 t4 l$ ~6 c7 h7 |, }+ M
  v) R  V! l" v# E& Q. `73.Which of the following is a principle not used in stock making?
- }0 w7 a5 J* w" ~7 _0 [) H1 N下列哪一项不是用于制造高汤(低汤)的原则?
# T9 g& l2 k* m9 xA:Start the stock in hot water.开始在热水中操作& E' c* Z" i( T- N( f9 C7 v

# }/ R3 O  G5 M74.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
( _  ]; }) X5 ^+ ?6 h: p" L2 M! LA:Remouillage 法语熬汤
/ V6 Z& k" d) r! ]/ B) Y9 ~. s0 c  Yhttp://www.haibao.cn/blog/post/176242.htm
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