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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。2 q+ S4 V3 [, C# O" @: a( Q
) E5 X/ Z) m2 c1 _" B. @
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。
; n3 l, D" F. u, B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, ?! D5 _( G; Z4 Z' S1.Which of the following methods should be used to determine doneness in a New York steak?+ W, y. F# S1 T5 v' I6 a
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). x6 a5 [( v5 v  g; {2 I
A: pressure touch. 压力触摸: U0 n/ U& n; P& K: N5 q4 x. F9 Q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 d  `8 c6 q# S& p) z# d, N# 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! c1 U* E. @  G/ D4 S* c
A: acid  食用酸) i6 s- Z6 d# h6 R  W  b
3.Vegetables are major sources of which of the following nutrients?
- O  V7 j, f  x7 l蔬菜中包含的主要营养有哪些
* m9 M, {. ]- H' K  dA:vitamins and minerals. 维生素和矿物质。
0 m* p% T7 d, F2 L( n, ?, Y0 Z4 v7 w6 ~4.Cauliflower is commonly served with# e6 o# K$ A! X9 F& T! B
花椰菜(菜花)最常见和那种酱汁搭配
8 s" p3 v' b$ f. U9 bA:Mornay sauce. 奶油蛋黄沙司
; ?: w5 f% }: a5 m& [3 g6 Y! L5.Which combinations of products are found in pie dough?' [  {  V: B) V
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)& b6 {: e  H8 t- }! B$ ^! }/ T  r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( t7 q7 B# l& y7 B. r
6The French term for mussels is 法国语青口(海红)叫什么: M2 ^( L% q: ]4 V: Q7 k3 J1 u
A:moules.法语青口,海红; v7 P9 i; p# L( q  f# n
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 r( V- M# ~$ ^/ n. Q! c; Y
A:faintly fishy. 稍微有点似鱼味
" `" f' V0 C+ `  k8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- c* n7 |  y' `- oA:2 days. 2天- h* F) P1 w4 b. u
9.What are the principle ingredients in ratatouille? 7 b$ q7 E, E; p. g' b6 e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  _2 {( Y! x# m6 DA:Zucchini, eggplant, green peppers, onions and tomatoes* |6 d8 F. d5 }; H. r, j2 W
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
; P1 X! N+ a; l" j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 o7 V  A1 q4 e% A7 Y$ z6 F5 y
A:cook food in quantities that will be used up within 20 to 30 minutes.
  F) l. w- Z! s; F* U大批量烹煮食物要在20到30分钟内
& \4 A) S* E5 K" {/ N11.What person has the authority to issue a Health Permit?
+ Q" i/ r8 ~' S" r4 P谁有资格颁发健康证(卫生证)。
* Y/ D+ m; L& gA:Medical Health Officer.: U5 Z" ?* E* K5 D2 K+ {+ w
医疗卫生官员。
9 y7 R/ L  c) w! N$ n  U12.For what period of time is the health permit valid?8 O0 j  A. }7 I7 K
健康证的有效时间是多久?
6 s. W2 {" G- r. E) I, V" F. u- bA:12 months.12个月! E, R" O. Q9 Y
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
) h+ u9 I* `; L* U% n6 I在食物和饮料准备区,通风系统换气的标准时什么# t% R3 H$ K* h, h2 y8 J2 N( G
A:08 times each hour. 每小时8次
/ v/ }. x# g. k  E1 b. B! x+ a! l14。The minimum temperature for manual dishwashing in the wash sink is
2 ^; n( T) [0 Z手工洗碗,洗碗池的水温最低多少度?
2 V3 G2 C# ?/ E  w6 lA:110 degrees F (43 degrees C). 43度
: }' l$ [5 x! I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 d1 A! T  F- K" v" `
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# r' ]5 ?8 b/ l: o! c  gA:180 degrees F (82 degrees C).  82度
" q2 ?5 ~7 j" k, W( b6 c6 |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  E5 D: h2 j& ?4 K* w0 S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)8 k0 B! T7 ~5 s3 D% d
A:en papillote.  法语自己理解  |. L2 A  w* x  E! Z$ P$ |; J
17。Wing or Club is considered a5 V  u6 {( p% t2 m
翼和CLUB 被看做是一种...: c! m7 Y& L. s' H/ T. [0 d
A:Bone- In Cut     带骨切+ U8 E' f, Q6 m8 D0 J
18。New York is considered a   纽约牛扒被看做是一种! W6 }8 }2 A; s- ~4 B6 ~% T
A:Boneless Cut     无骨切5 K) g* ~# j1 Z0 C6 x5 |
19.In general, a court bouillon for freshwater fish will contain3 T" b. L4 x$ r4 L
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' N4 i; T9 ^0 }8 ?
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
! U5 v& u2 s8 o4 O和做海水鱼同样数量的调味料和香料
9 c. r2 K, m3 Q20.Anise is very similar in flavor and appearance to0 H7 t' L  ?' L
八角和下面的那种原料有相同的味道& g* o. \) r" N) r8 F
A:fennel  茴香
( Z9 \) o/ o7 J4 y1 S# s) N$ S; a+ t21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* X: N" Y! {! b* S. R+ b
下面那种原料更像大葱且有平面的叶子& U2 Z7 n- C: P) j
A LEEKS  似蒜葱 (这边人叫京葱)* t: c! E3 }2 v, t
22.Which of the following cutting shapes refers to a small dice' S. M% x' B! ^8 ^* Q$ J1 ~
下面那种刀切形状指的是很小的粒(末)
! d7 E& i4 s" ?+ r, W6 MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 O% n2 t. t" p- K
23.Oil is added to the water for boiling pasta in order to% s# K4 U# p) u4 w2 L: z
向煮沸的pasta (意大利空心粉 )中加油是为了
% b5 \8 @, H1 N- j" _1 R) o0 ]# ^A:prevent the pasta from sticking and to minimize foaming action.' j: K1 U3 {# r0 M
防止面条黏合并降低发泡。! T8 a3 O; Q6 W1 Y9 `% ~' O
24.Which pasta dish features pine nuts and basil?
5 P" `/ c) V" E2 w/ S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)6 K. u( Y( `0 E- ]' }( m& \" @- F
A:Pesto.一种绿色的意大利面酱
( h# @( p' q- E  n8 V4 L  s1 X3 Fhttp://www.tianya.cn/techforum/content/96/563836.shtml
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' R- K3 \6 S) i7 m; K3 c25.Which of the following is a spring vegetable similar to spinach?4 I, f4 L( X" I7 a0 x
下列哪项是一个春天的蔬菜类似于菠菜?
+ [2 `# W2 N' \% Y0 l# k' EA:Sorrel. 酢浆草。9 c, j5 R) g- S; e8 [- J5 P( O% 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?
鲜花(33) 鸡蛋(0)
 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:1 b) S  r* @% J; Z. f
哪位厨师最早带来高水准浮夸的美食
- a3 h! Y& v2 [; iAAntonin Carême 人名 安东尼·卡罗美
- m- {, g9 {( z0 F2 ]
3 G" |, V" z- F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 o8 |1 n% _  N, k下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% L+ c) v6 Z4 S5 D( X3 e5 y$ P
A:Cast-iron stoves         壁炉% c& x/ z) K: f# R4 R3 q
http://www.usstove.com/products.php?id=6( ?. a: G( h: z8 y

% H, |! h$ v. M- b& K* o& k% t28.The French term used to describe the roundsman, or swing cook, is:" ~. I. M1 h( A5 G. {3 w3 R' ?, h
法国术语,用来描述roundsman,或摇摆厨师是:6 T$ _% P) ?5 P' m  s6 u
A:Tournant   图尔南
9 |: {6 q/ r4 Z) K0 W, L& L% C
/ C) z& n9 `. r6 `5 [  k) ]2 L29.Another term for the wine steward is:
! k* F. R1 N& I# m  W: f% A: m葡萄酒侍酒师的另一个术语是:
- m3 H4 O( ?6 uA: Sommelier 侍酒师" G+ {4 U+ p$ K9 a- R- s

3 _! v8 v* [6 w30.Molds, yeasts and fungi are examples of a:
& b1 A# u3 p9 b) I( ]  N霉菌,酵母菌和真菌是一个神马例子
5 J0 q8 Y7 s5 t% P. G$ P  fA:Biological hazard 生物危害
4 h! F. ^: ~! {+ _6 M; }
4 [; L. h1 j% s' V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% t' {# G8 e: Q8 t0 Q  _根据加拿大食品检验局,食品的危险温度区在多少之间:) g# H7 T7 J: T- g9 U9 x7 B# ]( D; e; k
A:40° and 140°F (4–60°C)     4-60度, B% o# C8 a, Q0 [2 L% G
- l% D7 j* i7 Z
32.All bacteria need the following for survival:
/ k9 [5 K' c' \1 E) {9 ?所有细菌生存需要以下哪些内容:
, a5 a9 Q/ a0 DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# `1 n' K6 r/ K4 `1 A

9 m3 P( j  j0 ?33.Which of the following correctly represent critical control points in a HACCP system?' q2 |3 T/ o1 W* m
以下哪项正确表示了HACCP体系的关键控制点?' |( `$ n7 h6 s; E, t8 S5 C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 @* a6 c" d- w/ S
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# D  U2 Q/ R0 y7 j# o' d" P

3 U! ?) h3 ?+ E2 L5 g+ `34.Which of the following is not an example of a carbohydrate?4 f$ m  V  l. y0 P4 ?5 I6 o  a
下列哪一个不是碳水化合物的例子?
4 f# T% p# G' r; ]! B' NA:Essential nutrients 必需的营养物质  Y2 z: }) b; K+ F# X$ B3 j
8 y3 q9 f1 l& Q8 e* s* N% q; y
35.The process by which a liquid fat is made solid is called:! a$ D, a+ h& j0 D3 ~: b( p3 L
液体脂肪做成固体这个过程叫什么( ^- g/ p( c' J& U
A:Hydrogenation  氢化
  g, s6 J0 n8 x$ Y* d5 E& Y) D0 Q" n$ v6 `- G
36.Which of the following is not an example of a fat substitute?5 D7 O% E6 ]! {, [7 s9 e' ^. Y
下列哪项不是脂肪替代品的一个例子
6 O& u& W4 x9 F; J4 X8 sA:Acesulfame K  安赛蜜K表
+ m" |( u5 C1 \! Y4 d# Y. G" V1 O+ w/ n* g. s! I
37.Health Canada requires that a product labelled "fat free" contain:- U0 d) Q. g/ S2 o5 V* _6 N
加拿大卫生部要求的产品标有“不含脂肪“包括:
% h- c5 E" {$ I1 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) q3 b& m4 l9 Y  P1 e% ~2 g
( W5 L( n) b, r$ \6 D38.Which of the following is not a problem associated with converting recipes?
2 U; B3 H$ N7 `4 v8 n$ \下列哪项是不相关联的转换配方问题?: o9 A$ y6 q+ A, V
A:Unit cost 单位成本- z$ T5 Z* ~0 h4 E

1 `4 K4 h  Z* J( I39.The condition or cost of an item as it is purchased from the supplier is called:
, d* C2 h' s8 w$ x从供应商采购的物品的品质或成本叫什么8 d( h- i1 I; y* [
A:As-purchased cost 购买的费用- o6 s( N9 G# d1 r4 b6 F

6 Y! B* b, X% r8 l4 H40.The amount of stock necessary to cover operating needs between deliveries is known as:
; e7 p# X0 u  g' L' F在新货到来之前用于日常所求的必要库存量叫什么
+ h' p/ g! [- pA:Parstock 基本日常最低库存2 }# E+ M: y/ C5 i" F, {
1 R7 w3 g2 E  K3 A8 V& ^
41.Which of the following abbreviations is used to describe the proper rotation of stock?
, b  }) q) K# s3 k* E下面那个缩写是用来表明正常库存流程?
. U4 }0 n1 b$ J* T4 s: K; vA:FIFO=FIRST IN FIRST OUT 先进先出) {7 ]) i9 z( ?$ N
6 B% E" {0 R& Y( f- U: J* X" u) J
42.Which of the following knives is used to turn vegetables?8 A. X  F2 r& X) K; _% s- J
下面的那把刀是用来打开蔬菜吗?
- R; j- M: e) J0 A# r- C9 N: g6 e7 hA:Bird's beak knife   鸟嘴刀
4 e+ [( B. Q" H; H3 E- ~' k2 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. x( o5 P9 z2 s! n7 I% G: h
0 K- j% R% G4 ?9 D9 _( @43.What is an instant-read thermometer best used for?' y. c3 `5 _- Y- D: r
即时读温度计最好用于那方面?: M% _8 ?0 @; E
A:Checking the internal temperature of a roast 检查被考物品的内部温度
* Q0 W8 g0 A$ e* O8 S$ z, V
& ~, U( u  |  A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& v" o* e3 h! L& C) i下列哪些金属材料受热均匀,通常用在铁板而且非常重" c* a$ T/ [9 J
A:Cast iron 铸铁
: Q% h, S  V8 s- X4 Z' E5 _+ M; s+ z5 S: S$ M
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: r8 H; X, u0 D4 U' e: q哪件装备下面有一个可移动的碗和一个S形叶片?. C* }) e; k; H* r
A:Food processor 食品加工机
" M3 x) r6 Q  zhttp://www.google.com.hk/search? ... iw=1263&bih=572) \0 \0 ]6 O! i, W

! W, h1 ], j2 d% g/ |/ h. g46.Which of the following is not a rule for knife safety?& S, K/ P( I3 f. b. T  d9 g0 L
下列哪项不是用刀的安全规则?1 i6 N1 B- I4 [' F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' S8 B7 U" u: q( {1 Z7 u

: c6 S/ b! A* p- y! o1 E' |$ K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 m  [  u/ h) I" u: J' k$ x$ W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 `  \7 T  |0 c( ^! C+ e* ^5 |) l6 K
A:RondellES
$ V7 M: @% n& j2 p! M% A$ Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; Z: e0 Q2 W; i+ ~. T0 ?- z/ A8 e

& f! J; R3 H4 v0 N48.Which of the following is a diced cut used to garnish soups?
" }1 `# a0 ?( U" A' d: V下列哪项是切成小方块用于汤的装饰?% N& q$ T# q- D- Y; ?- W3 _) s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm+ ~5 ^! {4 H0 A6 l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* J8 c; ?" y7 O1 a3 @2 j
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!!——
+ e) x& |  j" ~" [" NA:Gaufrette 9 F$ J' \1 _; g8 n# B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 X" G9 S$ c7 Z- @; Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
& f/ N7 }  \) DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: D$ F" Y6 \7 ]2 `! b3 G; r# X1 h# V% t: X% a" ~* G$ ^8 I- X  Y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% I5 C5 t7 \6 x1 s+ I6 U) `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)( F) K/ [: H! w# f
A:Cilantro 胡荽叶 香菜* i+ k7 d) F) `* n! Z, P1 y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% _& Z3 a( e( |$ _' t' @% g4 B: p( m( |6 Q) q/ q, W
60.Allspice is made from:, z: _9 Z+ C9 @+ C+ R' L" u
多香果,  多香果香料是什么( M: M+ a' p( r" v: b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" V5 r( M6 D+ x7 K9 aA:A dried berry 干浆果) F4 z' y( G2 d6 ~( L6 F1 R: {
3 V. P) I& Z' Y( R; m
61.Which of the following are used to make a sachet d'épices?, Z$ N3 Y2 \4 U7 H6 W3 W8 \& j; b
下列哪些是用来做香包德épices?
3 Z. e+ M8 G0 V/ h- j* b8 e" ohttp://www.sachetcatering.com/+ F3 d6 m' ~6 j9 V/ H
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
! i( R. ?& k% G: f0 d( }
5 _% Y, h/ \, O. Y4 N) u3 S62.Which of the following condiments are not soy based?
* R$ {3 `- ^7 r7 E% ~下列哪项不是酱油调味品的?# c- ], ?& [+ x9 n0 i3 q. z
A:Wasabi 日本辣根2 v2 q' b% d$ c, t* N) x+ e3 S# S
6 r% S0 n0 k. `$ y5 l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) d6 j- ~/ ~/ f( U6 S+ A) R* S
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:
6 W! ^. d8 [% O% a' pA:Pasteurization  巴氏杀菌
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  X7 Q! f3 d# r4 w# T9 S64.Which of the following steps is not the correct procedure for whipping egg whites?
% v* `- t% {/ H$ ]* J: L下列哪个步骤是不是正确的蛋清搅打程序?8 b0 @8 B% }1 N2 g, V0 a& ^7 b
A:Allow to rest before use. 允许休息后方可使用。
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6 [8 q# ?# [' p) o) Q0 h4 s65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ v, H0 k: \9 J' Z6 oA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
' ]. f2 n& g6 ?8 G/ v9 P% X炼乳是一种浓缩牛奶 是去除什么做的. T; G4 f' H3 d. p) l1 p% |) |* R
A:60% of the water 60%的水% h- u- J3 V2 D( F* @
% m3 ~4 T+ T5 G4 P- b* {
67.A method of cooking that transfers heat through a liquid or gas is:
' p7 Z/ n9 `- |; [- M7 S一种烹饪方法,通过转移液体或气体是:) y6 j& f- _, J* F! u# {3 m7 n
A:Convection 对流) V! S+ i2 d7 b+ `8 b0 d' h0 O6 o

- M) c% |! i6 E! m" K% _68.The cooking of starches is known as  烹调的淀粉被称为: n8 S! @1 E' F) N2 I
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& `+ l+ ~+ ?( H  uA:Braising 烤7 y7 k! v1 w6 s- c7 u6 S% d

3 x0 b; ]" p2 r1 e  d6 _7 t70.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 S2 U: F1 e1 \5 E  ~' _A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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5 p3 Z  O* F, s: ^" U7 r3 o
A:Fumet 原汁$ l! p9 G% b; a1 @) ^, {3 [$ k

* V6 s5 g% A1 x, w9 z72.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/ R( A# r# M% L; U% H( v: C3 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ X  h) v; i& k73.Which of the following is a principle not used in stock making?
7 c) b$ y& F' j下列哪一项不是用于制造高汤(低汤)的原则?
0 @& o0 g0 R4 @! M7 ]( V' oA: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
, U0 Q8 n" d( t0 ?  |  O* _A:Remouillage 法语熬汤
/ x$ g0 V2 j5 n. @! G' Xhttp://www.haibao.cn/blog/post/176242.htm
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