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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。
4 F0 F& {  Q! S! T+ T
4 H1 O' t# v$ C) r1 j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。/ ]0 g8 Y. {; u$ d0 }
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  L- n5 K  R. ?8 n! D, U, [5 V  Z
1.Which of the following methods should be used to determine doneness in a New York steak?
5 h: f' C; f2 t6 U0 L/ S1 e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)
# e* I) K" u9 ?% }* XA: pressure touch. 压力触摸; J6 B9 Y. ~( L+ D+ t
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid4 S3 p0 p4 i/ @  c$ P
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
4 c( p7 z6 `2 N9 R$ kA: acid  食用酸
$ k' b  r; B/ k& l( n3.Vegetables are major sources of which of the following nutrients?
( W2 h9 O" i; i5 @- }# F7 q蔬菜中包含的主要营养有哪些
  R+ I" l0 O8 w$ R& CA:vitamins and minerals. 维生素和矿物质。0 Y9 Z& P% R5 V1 Q6 v
4.Cauliflower is commonly served with
1 K! r7 S' _! ^1 r* r花椰菜(菜花)最常见和那种酱汁搭配8 O3 \) f$ ?' k/ c- Y
A:Mornay sauce. 奶油蛋黄沙司8 ~; r+ H5 j- d: }/ A: o
5.Which combinations of products are found in pie dough?
, e, K# k; |0 X; F6 h7 g下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ ]" [6 k" _2 A0 A. _* K! f5 }, yA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! G: {! `0 S* |8 _# S6The French term for mussels is 法国语青口(海红)叫什么
& |, A) s: Q% k4 ]/ nA:moules.法语青口,海红
6 K: a- Q$ E$ U1 f7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- y5 W2 ^( V. j  zA:faintly fishy. 稍微有点似鱼味
% `  o- o( o! A. v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 t) `) L" K5 u5 g8 f2 r& N6 |, D
A:2 days. 2天
2 e2 W# o( C0 ]6 \1 O! g9 f; e9.What are the principle ingredients in ratatouille? ) B4 y" w7 M4 T1 ?8 h! t4 o9 X
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! K- K& @& W& {6 W7 L0 oA:Zucchini, eggplant, green peppers, onions and tomatoes
/ C% v& ^+ v7 [0 ?5 z. @/ i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( Z* m$ _" t3 m1 h: ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& H( H. C7 v( p) T- @A:cook food in quantities that will be used up within 20 to 30 minutes." [  x4 n& ~( ^, \4 i
大批量烹煮食物要在20到30分钟内
  R2 `/ s2 }* d) E11.What person has the authority to issue a Health Permit?
6 y- t& Y& W; h5 M% \2 _" p) g谁有资格颁发健康证(卫生证)。/ Y' c3 @* s: u3 u) o; f7 L3 X1 \
A:Medical Health Officer.
( j  {* C; |/ c医疗卫生官员。/ J* @7 |1 o: X9 @# g
12.For what period of time is the health permit valid?# U( V  P* ~. `% K' l6 T2 {
健康证的有效时间是多久?
8 Y  j0 b, x$ p" q9 s0 }A:12 months.12个月+ p. {1 X- g) R" d
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 a9 o4 K: d( }# @/ y在食物和饮料准备区,通风系统换气的标准时什么
7 W0 h$ \% i& p% k6 ]# ^# DA:08 times each hour. 每小时8次
: q/ u- k, ^1 ~! ~1 z14。The minimum temperature for manual dishwashing in the wash sink is
0 X$ ^. ~* Q4 s) G# b+ l3 p手工洗碗,洗碗池的水温最低多少度?9 \6 z4 g; `" l6 @
A:110 degrees F (43 degrees C). 43度+ N+ J$ x3 G) t# N9 z" i4 e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ B, o2 r- X. F) a4 T- C用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
4 y- {7 ]+ p% x8 j; H- f4 T/ \A:180 degrees F (82 degrees C).  82度! C/ i/ r! d' @
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called" _6 c8 s% J0 T+ }% x3 J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
$ Z, }; j* `7 D& S& k& Y5 sA:en papillote.  法语自己理解! ]5 ~; b5 _9 a! P  A
17。Wing or Club is considered a
( M+ x% w( G  R) b翼和CLUB 被看做是一种...
; E2 E) b) y3 Y% Y/ wA:Bone- In Cut     带骨切
- ]' T  a9 \6 G" b0 W! k: b+ k18。New York is considered a   纽约牛扒被看做是一种+ k9 j. Y+ ^5 X2 s; z
A:Boneless Cut     无骨切2 g+ D" r( ?) l8 P+ q* s8 Y2 w
19.In general, a court bouillon for freshwater fish will contain
. ?% V/ |  E) k2 N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
6 j2 T6 {0 E/ h4 a* TA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: t0 W$ ]% B" {1 E和做海水鱼同样数量的调味料和香料- @1 i) H7 T7 j' {, j  d2 K
20.Anise is very similar in flavor and appearance to, I- `0 Y1 y* t( o
八角和下面的那种原料有相同的味道
& s* E- L' E& ~A:fennel  茴香$ C6 r3 o8 k6 a  W
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! U7 c$ P% `% y' h下面那种原料更像大葱且有平面的叶子- Y1 t' j( P; x5 W5 i
A LEEKS  似蒜葱 (这边人叫京葱)
4 \9 C3 C6 j! p" \  A- Q6 f$ ?22.Which of the following cutting shapes refers to a small dice
# [( ~. Q" a3 j' e+ Z下面那种刀切形状指的是很小的粒(末)
( A; Y( L2 C, ?; Q; B4 t2 FA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! L" _8 ], Q3 j5 E4 M" P1 S3 v- c23.Oil is added to the water for boiling pasta in order to
3 t1 s' e5 v. Q8 i" j向煮沸的pasta (意大利空心粉 )中加油是为了
. c" C; d3 G8 C$ Q  hA:prevent the pasta from sticking and to minimize foaming action.
9 u8 m2 }, `$ H3 D& }. f5 O. w4 z防止面条黏合并降低发泡。0 a; b9 U  d9 s0 g$ t  c
24.Which pasta dish features pine nuts and basil?
- v/ ]* D" y" {1 p1 |5 N6 @- c下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ _$ s, b. P  m2 ~A:Pesto.一种绿色的意大利面酱
! @+ G7 Y" _! ~http://www.tianya.cn/techforum/content/96/563836.shtml1 {1 k* D2 V1 @6 L# J8 R/ _% Y
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25.Which of the following is a spring vegetable similar to spinach?' H. Y' [1 U+ p# Y
下列哪项是一个春天的蔬菜类似于菠菜?
7 ^# @2 O* j( X# P# vA:Sorrel. 酢浆草。7 U- H0 b( g+ Z8 M, e, M
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:
. p- ]1 Q) _# x0 A. E哪位厨师最早带来高水准浮夸的美食$ p# O8 [4 q2 Z
AAntonin Carême 人名 安东尼·卡罗美% `* y6 d; {! C. Z1 D

( M. _4 W* M" g( B$ k! l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 y6 T2 @7 N% {. z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 Z: _' n- o5 o. @; sA:Cast-iron stoves         壁炉
5 N# ]6 g; t% K% T& I3 Qhttp://www.usstove.com/products.php?id=6
7 r/ C, x; K9 n( P/ |
4 f* B9 Z1 }& I' X: [5 E) h28.The French term used to describe the roundsman, or swing cook, is:
: \7 V# x, I, {& V法国术语,用来描述roundsman,或摇摆厨师是:
: U  ]9 G" O% C. GA:Tournant   图尔南
* c/ E3 h2 g6 e
8 p: g- j) t$ o2 L4 c  H7 [6 s29.Another term for the wine steward is:' w. _5 Y8 u! \7 q1 T0 \1 Y' u
葡萄酒侍酒师的另一个术语是:& U- |7 ~+ n5 g
A: Sommelier 侍酒师
, I4 }) X6 S* i7 t' Z$ |- U+ `% S  ~* Z
30.Molds, yeasts and fungi are examples of a:
! b1 v6 P9 i- X5 q& z6 }- J霉菌,酵母菌和真菌是一个神马例子3 w8 [5 _7 ]9 R- k: ]- q
A:Biological hazard 生物危害
6 e8 l  ]2 S+ O1 a( j# \/ y$ s3 j8 Q* g) z- o+ I; A7 X8 r
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:6 f% {, g- E) a0 I
根据加拿大食品检验局,食品的危险温度区在多少之间:
) g% S) @- x/ {1 o, g/ P7 x5 BA:40° and 140°F (4–60°C)     4-60度# ?1 x2 g2 q1 O6 H& h( X# S$ f* J4 G

# r% O: ^: n# P32.All bacteria need the following for survival:
& A3 H1 a5 d3 Y所有细菌生存需要以下哪些内容:
: I0 |. b$ m  z6 T' R, ^4 HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 @6 ~. ?* F. n  Z+ `
3 P) [( j$ Q" i; Q+ y9 w
33.Which of the following correctly represent critical control points in a HACCP system?
( ?) t1 t- Q  B9 j以下哪项正确表示了HACCP体系的关键控制点?# @+ C! [/ v  j* n7 k( l. I. o
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 v3 `& \* m$ [2 W; v5 N8 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热' z. P6 Q* ~& ]' `, ?& P# U

. c3 s' t- i- c) s1 |0 r34.Which of the following is not an example of a carbohydrate?
; f1 {% p* [# y# N5 [& @+ h" m下列哪一个不是碳水化合物的例子?
" i6 @. @+ y- u3 }/ F# c: G7 PA:Essential nutrients 必需的营养物质2 v" e  `# u. ~
/ `! e! a$ ~: x; _
35.The process by which a liquid fat is made solid is called:  D3 m4 _" s( q; }; R# ^! }
液体脂肪做成固体这个过程叫什么
% b8 j+ l7 _2 _3 s  V, i6 CA:Hydrogenation  氢化
* {$ |) `8 Z8 ?& W  X( l/ C
, ?8 g+ l& H6 S7 |5 F/ F' e9 @36.Which of the following is not an example of a fat substitute?: i5 P0 E  s# y% U% k  F6 k
下列哪项不是脂肪替代品的一个例子
# k2 l; m5 z7 U% _# g: m5 N0 aA:Acesulfame K  安赛蜜K表
3 t6 j3 U* ?! E- D6 m
- b6 e5 {9 W, v) ]3 n37.Health Canada requires that a product labelled "fat free" contain:
1 o" V9 {9 N: |1 q2 G7 h加拿大卫生部要求的产品标有“不含脂肪“包括:" B( q0 E( G9 S- \
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% @5 v9 ]* Z& m5 g3 b) X& w2 |9 d* V" b, A
38.Which of the following is not a problem associated with converting recipes?
: {- o" l/ p" o  O# U下列哪项是不相关联的转换配方问题?
& P$ q" ~8 c) h. I( f" |3 qA:Unit cost 单位成本: ]4 k; X- |6 m+ X# M

* T. g; q3 x; [% o0 Y39.The condition or cost of an item as it is purchased from the supplier is called:
; T" a" B; }/ p从供应商采购的物品的品质或成本叫什么
, o* F; ]/ u$ {# r0 ~A:As-purchased cost 购买的费用
* |) e! C: i8 o
6 o9 y  K; w8 y; B7 |9 c40.The amount of stock necessary to cover operating needs between deliveries is known as:9 A3 H  I" L- \8 T* W  E! e
在新货到来之前用于日常所求的必要库存量叫什么3 V: Y( y: I. ?' E; y" {: }
A:Parstock 基本日常最低库存
, p  L) r& F' F% ]
, d1 \$ u/ I3 G/ L5 r5 ?4 L' a41.Which of the following abbreviations is used to describe the proper rotation of stock?6 x8 v: k# ]% Y7 Y7 e4 g2 ?7 y/ I
下面那个缩写是用来表明正常库存流程?8 C  @; I7 M& s, L; b& J4 ]
A:FIFO=FIRST IN FIRST OUT 先进先出. Z# ~+ _, b9 E" P" ~
( L- X" y* o3 U; D, W7 H
42.Which of the following knives is used to turn vegetables?& p1 x) Y- L9 U1 m- |/ i
下面的那把刀是用来打开蔬菜吗?/ B5 z, l( _* ], N
A:Bird's beak knife   鸟嘴刀
& z1 N( X$ ]) H4 d8 ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* J# p; }) z8 [/ e
0 E5 H6 J% a  d; S8 V43.What is an instant-read thermometer best used for?* d8 o0 [" k9 z
即时读温度计最好用于那方面?0 U/ u  D# F, B* }0 V9 x
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ _4 j: E3 g3 O% K3 O8 W
3 G/ P5 C: p3 @; D7 {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) t$ w$ _4 R  I) N
下列哪些金属材料受热均匀,通常用在铁板而且非常重% J! g* ^7 o( k& K
A:Cast iron 铸铁: r! h7 r# `, f
8 e5 G8 v. |; A0 R9 x; y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! \$ U! y! @5 Z- p8 Y1 ]. a, o
哪件装备下面有一个可移动的碗和一个S形叶片?
8 m1 ^5 K0 e) \- ^) c1 vA:Food processor 食品加工机
: [3 ]4 j5 l9 V( G% l8 ]http://www.google.com.hk/search? ... iw=1263&bih=5722 i3 X# o' n% ?. t
" U6 `' ?3 b! i" H5 s" ?
46.Which of the following is not a rule for knife safety?! u1 K( m6 C! Y: _, V
下列哪项不是用刀的安全规则?' l* j& x' l) e$ m( p$ h2 B
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) T1 p9 P; G( b, A: @" ^/ R' i& f/ x0 R
- C/ J. `9 o4 d  J' C47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- X3 Y+ c3 f: H+ W  l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 r: C9 U7 ]& t
A:RondellES
9 t( D9 e$ v% e& h& nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 @; m% @2 N; y0 e6 z1 f

- ~" `$ R4 _! K4 @48.Which of the following is a diced cut used to garnish soups?
4 |1 R% I( _. o0 S; M% x& n+ C  X下列哪项是切成小方块用于汤的装饰?
$ W; s) }( q5 o6 e, X' s7 AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  Z5 O3 _& @5 Z2 @7 F( D3 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 E1 j$ `1 F. C: }" Z) x
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!!——8 I9 ]. p2 t! C% i3 k
A:Gaufrette % f' x" |2 {1 k  u3 W+ T! U; h. S9 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ M9 D1 ~- f5 r6 [: Q, S6 l) t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" h( C5 i- V" a/ K" H/ Q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. a) R8 I& I0 t0 k$ J. h& Q
% I& _  g5 r; Q' t0 U: ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. S* Q- ]& X$ r3 z. z3 |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)$ d- E  @9 F& U1 w1 a( C
A:Cilantro 胡荽叶 香菜1 A' u3 B" Y& U4 P9 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ m7 i9 B. c& q  R1 U: r4 j+ U, o- y* \9 P" q  B7 B5 N" H* ]
60.Allspice is made from:( g! g/ M" p0 X
多香果,  多香果香料是什么4 C5 @& U! X8 f" ]5 |1 {
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 f) P# f6 B6 U4 \5 kA:A dried berry 干浆果/ J7 u* H. y5 n( V' y+ I

& Z* x. I. {' ?9 j; @7 T9 G61.Which of the following are used to make a sachet d'épices?
9 E2 D( A* R" }8 k下列哪些是用来做香包德épices?
  @2 W# |' b" m- R9 Uhttp://www.sachetcatering.com/1 ?% B! Q7 j$ `- j, m8 Q* J7 V% S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 E/ P: z! b* b% C! ~' [& b- P; j1 `' @- b5 V9 ^
62.Which of the following condiments are not soy based?
1 }- L- [! n$ G) e9 q下列哪项不是酱油调味品的?6 {$ I1 s; D+ l9 g7 }  ^8 {
A:Wasabi 日本辣根6 R$ d: i4 o# {5 e7 I" t' N' n

- J/ H3 d# s7 o- l# b) q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& c5 W: r5 Y: q% t  L; t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:
9 f1 j" r& X' L1 T0 ?A:Pasteurization  巴氏杀菌; ~$ `+ g* J7 w9 ~

0 c% k0 q2 @$ P4 x% U% M64.Which of the following steps is not the correct procedure for whipping egg whites?
& \) v& J6 f# M( U. f( t, `; u下列哪个步骤是不是正确的蛋清搅打程序?
, j2 K6 ^% D9 T3 l) e$ MA:Allow to rest before use. 允许休息后方可使用。
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4 Y/ b# ^7 X1 J3 w6 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 N7 S' Q: B$ |. L- l% YA:56g and 63g 56克和63克
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9 B) `6 I! p( d& g- [5 `: w66.Evaporated milk is a concentrated milk that is produced by removing
1 r3 b" ~# H& g1 [! w炼乳是一种浓缩牛奶 是去除什么做的% g0 A- I0 q3 B6 d/ D6 U
A:60% of the water 60%的水
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% B! Y1 W7 z; ?67.A method of cooking that transfers heat through a liquid or gas is:
+ n5 N4 i1 E3 l5 `* Q( A5 B- D( I' |$ S一种烹饪方法,通过转移液体或气体是:  R' j/ E. m+ u' j, l  K5 n. e( g
A:Convection 对流
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9 V) u. T( Z$ Z; L68.The cooking of starches is known as  烹调的淀粉被称为
% R/ b3 ^9 [: e6 H& B/ S9 \A:Gelatinization 糊化: p% ~$ r: L$ S& c6 ~7 v: Q; P

# W2 M1 D! u+ S% J0 [' H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: [: H) |' V9 a5 f/ \A:Braising 烤) ]$ f3 T" v+ i9 ~6 J4 b

: U2 e* j" }" W' |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:4 h3 P0 T+ u- Z# |7 k7 U
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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: R) i! f# S. l" ~# ]4 ]/ _7 n71.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6 [, D5 i- c) O/ G& n
A:Fumet 原汁
& `" o4 k, q5 Q! e- E" O- m5 b0 s  J( [
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
# S; u: c3 O2 \3 `+ RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! E3 N1 R4 ^( W4 B. h6 u. Z& Y

( I( U- }' \4 z3 n9 e, J1 y5 h73.Which of the following is a principle not used in stock making?
0 `* k& N; V; c9 @3 T6 N% c! F下列哪一项不是用于制造高汤(低汤)的原则?
4 X6 u1 N  d% p3 d/ {( u+ D8 ZA:Start the stock in hot water.开始在热水中操作! S0 O) h) @: P* L- }( I" R0 k* Z
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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
4 }) w% ^$ G9 a; g3 b% FA:Remouillage 法语熬汤+ S2 c* m7 M9 e/ X1 p! C
http://www.haibao.cn/blog/post/176242.htm
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