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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。8 X" E5 j! R! i! u1 i

5 n+ p$ n# p' w, M7 c$ 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。* G; R0 T9 l9 R1 L7 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$ |7 y3 B( R. |+ C1 o' k( J7 b4 Y
1.Which of the following methods should be used to determine doneness in a New York steak?$ ]1 a6 r/ Z# h( ?. t4 Y: I- \+ ^4 Q
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)
" n3 P( R" H1 t1 B3 O( }1 C5 cA: pressure touch. 压力触摸
: S8 }* v! `5 d- t, s2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 g. y0 g/ s0 A! I
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% J  U- Q9 b! T1 u
A: acid  食用酸+ @. l: `; C/ Y5 d; U7 U
3.Vegetables are major sources of which of the following nutrients?$ d0 Z# R6 j9 T" K* E
蔬菜中包含的主要营养有哪些: W; R1 k6 G: F3 S* o
A:vitamins and minerals. 维生素和矿物质。
( w* X: u' H* l( J# `- S4.Cauliflower is commonly served with
- y  ]0 P$ S- _2 W: G花椰菜(菜花)最常见和那种酱汁搭配
  h+ ?' t6 E5 l2 fA:Mornay sauce. 奶油蛋黄沙司3 B0 m) {4 B  l% x
5.Which combinations of products are found in pie dough?9 y" v7 T" b( S( 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??)
$ E) T  {- [, I+ c- kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: O) s/ {+ {* i$ Q, ]6The French term for mussels is 法国语青口(海红)叫什么; l0 l' _4 N% h( P% }8 f
A:moules.法语青口,海红  V4 P# I* e+ Y- n, x) G8 K
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?0 s* Y0 m7 e" w
A:faintly fishy. 稍微有点似鱼味
6 T1 s' I+ O* y. _$ I7 m8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用# s  L( X8 t" T
A:2 days. 2天! ?/ i4 |1 |0 [7 [& n; A! E! i
9.What are the principle ingredients in ratatouille? 4 p1 q/ _1 r, }
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)7 |/ Q; ?) L0 Z  ]9 i, k6 e* w
A:Zucchini, eggplant, green peppers, onions and tomatoes
! m0 o4 z/ {/ B, I+ g7 @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 n! |; L4 [% R8 H- X
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% {. M7 ~* g$ K8 y- h0 }; r: BA:cook food in quantities that will be used up within 20 to 30 minutes.
  F) H) ]: q; {9 {4 Z' t大批量烹煮食物要在20到30分钟内- v+ s! z% L3 F6 I+ l- d  s: w7 A4 K
11.What person has the authority to issue a Health Permit?; p+ O& `5 i' P9 _3 p8 c# [# P
谁有资格颁发健康证(卫生证)。
/ U9 m1 G. c) C& I: E, [A:Medical Health Officer.
0 ^* m5 q! ~/ M* `& H) d& e医疗卫生官员。& R6 I- F' d$ x$ {5 Z: t) O1 J
12.For what period of time is the health permit valid?
! ?" O1 d5 `, E& n) v# ~8 h4 R健康证的有效时间是多久?
( m. i- {4 j$ P0 x( GA:12 months.12个月
# t6 U4 O& q5 y5 T6 V13.In the area where food and drink is prepared, the ventilation system must be able to change the air  i" j! M1 [$ [. g! I! R7 Q! K+ Z  V
在食物和饮料准备区,通风系统换气的标准时什么
& J7 J. E0 i: ?3 e8 g8 XA:08 times each hour. 每小时8次. D# A- F: D, z3 O& e
14。The minimum temperature for manual dishwashing in the wash sink is$ h) a4 S" {- g! R+ e7 G
手工洗碗,洗碗池的水温最低多少度?2 W7 {* A8 s* K+ D( H
A:110 degrees F (43 degrees C). 43度$ _" ~2 ?5 n+ O  k
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 V( R3 v1 l+ g3 z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& a( y( }* C  _* g
A:180 degrees F (82 degrees C).  82度$ N- J' k4 g& U; t* M
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& `# O0 S2 F% j7 v# G$ F- v
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. A; o0 F3 s. [5 h; Z9 W; KA:en papillote.  法语自己理解
4 Y* Q! o5 N. G( u17。Wing or Club is considered a1 h: c$ g- t# H1 m
翼和CLUB 被看做是一种.../ a7 ]& q6 J( `  d! t0 s
A:Bone- In Cut     带骨切
4 f- s. t% E- n5 a+ M18。New York is considered a   纽约牛扒被看做是一种
- p( Z2 ?, o* d, p: JA:Boneless Cut     无骨切
! m, t$ P! @. D; N* H19.In general, a court bouillon for freshwater fish will contain! M  w0 n# @* j, f, d- S
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
2 N. |8 e  i$ a3 EA:the same amount of seasonings and herbs as a bouillon for saltwater fish., l( `  Y0 j/ |, K9 W
和做海水鱼同样数量的调味料和香料
; L* q0 c$ S# y) S2 Y$ f( o( [' |20.Anise is very similar in flavor and appearance to9 E- l1 Y) O) G" j/ R  ?4 [
八角和下面的那种原料有相同的味道
) b  N" {! k1 L$ K; K& yA:fennel  茴香7 [6 l4 G: ?! F  [; A- s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves. U( S6 d; Z) i  X. s' [9 q. n$ e
下面那种原料更像大葱且有平面的叶子
( w  h& B. r' R, {$ x/ \A LEEKS  似蒜葱 (这边人叫京葱)6 L& w% b' v; l/ e2 q- {5 L
22.Which of the following cutting shapes refers to a small dice2 B& X: x% d6 I& U7 y6 D
下面那种刀切形状指的是很小的粒(末)- m" |6 x* c6 Q$ d2 C
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 U4 E8 W8 \; l* R3 @- @5 \! l1 c4 F% A
23.Oil is added to the water for boiling pasta in order to! I9 q( U9 e4 s; A
向煮沸的pasta (意大利空心粉 )中加油是为了8 U' V) M: M) }$ ^3 B5 L' l" Z
A:prevent the pasta from sticking and to minimize foaming action.
# p+ J9 H( {) m防止面条黏合并降低发泡。8 m9 g, F3 I" u; @1 r
24.Which pasta dish features pine nuts and basil?. Y6 E9 Y: E! k4 U/ v2 m' K) X! }: H
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)0 V1 B0 ]5 \7 d# I- q7 C
A:Pesto.一种绿色的意大利面酱 4 @7 }- B) R/ X
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?9 }. {; O/ j/ w0 J2 f% p; f( Q8 c
下列哪项是一个春天的蔬菜类似于菠菜?
# y$ \- e, b3 VA:Sorrel. 酢浆草。4 p/ ?& ]4 R. e& u* K8 D
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:4 n' P! L# z9 r% `7 O( Z# @
哪位厨师最早带来高水准浮夸的美食
  T, y( x- L. s( m' d8 M& z# uAAntonin Carême 人名 安东尼·卡罗美( B4 G0 x2 k5 m8 T

# Z3 y6 `- I; s" k& X, A# @6 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ \* G$ J! e: j4 a2 U$ r
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, I8 ^+ v& t% E( O3 n' g* rA:Cast-iron stoves         壁炉7 {  f8 u0 W" r" J4 r: s1 V
http://www.usstove.com/products.php?id=6
" @" C2 p: f4 b3 Q* Q. Q+ u6 T
. D6 Z1 k! `: ~$ D) R28.The French term used to describe the roundsman, or swing cook, is:: \! M+ Z0 I3 T' M4 J  c1 X
法国术语,用来描述roundsman,或摇摆厨师是:
0 r/ R$ Y! r$ RA:Tournant   图尔南
* r* m" m+ ~0 p6 E$ ~
( c- D) u" i) L3 [9 H  r29.Another term for the wine steward is:# C" T& k7 G! C1 H
葡萄酒侍酒师的另一个术语是:0 C9 w& E, M) ^; C' `) ^  e! m  N. K2 O
A: Sommelier 侍酒师
+ z; n8 R5 p+ o! b  Y
7 v' T, b7 K& k( r! @6 x3 Y3 y30.Molds, yeasts and fungi are examples of a:
4 ~" f0 i. Q) O  {: `霉菌,酵母菌和真菌是一个神马例子
- J) {! Z2 `1 [: xA:Biological hazard 生物危害
* g: A7 R8 t! G
. o; N/ R& N. I0 l2 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 H' j4 g! p# z! }根据加拿大食品检验局,食品的危险温度区在多少之间:
+ r& Z, m; T& N2 sA:40° and 140°F (4–60°C)     4-60度
% C. n6 T0 N; [" R% R. ?
, h, B0 J3 A2 v! {  V  T5 W32.All bacteria need the following for survival:: i  m' `5 F9 E7 t/ D* _/ L
所有细菌生存需要以下哪些内容:
, B, B$ \  h' XA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& V% ?/ ^$ k% k6 k2 C

+ Y$ {7 h" o7 W33.Which of the following correctly represent critical control points in a HACCP system?
0 E! \, ]7 N; r* d; `/ {* ]7 R以下哪项正确表示了HACCP体系的关键控制点?
, u3 _/ P. X1 \: s1 S# T; D% ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 s' {5 P1 z. p: y+ L食谱,接收,储存,准备,烹饪,保温,冷却,再加热
" t9 M/ v" Q& }' V& e0 X' |' h. ~# V) w* F
34.Which of the following is not an example of a carbohydrate?  Z0 w  U$ J2 J' e/ ?% R
下列哪一个不是碳水化合物的例子?
' W  S2 u3 S2 e) d4 `7 P' \A:Essential nutrients 必需的营养物质& Z8 p' Q, O" w$ J; }4 `  P  ]" m

  W: \% M7 x% k35.The process by which a liquid fat is made solid is called:
3 U3 y+ B' g+ j2 ^& ?; P液体脂肪做成固体这个过程叫什么
1 R! S. d+ q: n  G4 _A:Hydrogenation  氢化) ~, [9 t- u* A  S# ]! `

& f/ }7 |2 z3 R) n" l9 }36.Which of the following is not an example of a fat substitute?
$ H! B! }. i- b) x/ B下列哪项不是脂肪替代品的一个例子4 M* W9 U* x$ l6 J# Z
A:Acesulfame K  安赛蜜K表) @0 ^$ S( S" |4 Z7 [; s$ v
, X+ i9 d+ u+ Y/ z( B
37.Health Canada requires that a product labelled "fat free" contain:
9 e2 i4 J, u. z2 f  V加拿大卫生部要求的产品标有“不含脂肪“包括:' [! c% B* i" Y6 _0 t* n( a8 M* Q0 c$ A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, v' k* V  q( o0 h
% l) t7 E9 O- ^
38.Which of the following is not a problem associated with converting recipes?
9 y" }# E; b8 s% Y3 M7 k下列哪项是不相关联的转换配方问题?$ Q: n+ x3 c7 K+ x' d. Z
A:Unit cost 单位成本. U9 P0 C' n$ k8 A
; |$ {- \2 M1 q" [+ Q9 K9 q
39.The condition or cost of an item as it is purchased from the supplier is called:
% O) n, ^& G- j1 R) a从供应商采购的物品的品质或成本叫什么4 U1 ]& _7 @  _4 i
A:As-purchased cost 购买的费用. Z, [5 E# V! ^. |9 O1 A
; [( _2 c( j0 L( e9 K1 m/ e  L0 L
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. x  C5 @' H$ ]9 ~$ T在新货到来之前用于日常所求的必要库存量叫什么
! i( [8 P- e5 G, ?A:Parstock 基本日常最低库存! p, N3 }/ G* y* N9 G3 ~5 V

/ h; W4 y$ Q( v9 @$ n8 [# o! I41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ x; f6 J3 Z8 u: V# V* {# L" @+ M下面那个缩写是用来表明正常库存流程?
2 m6 a" O) v- A% X# N' c9 |A:FIFO=FIRST IN FIRST OUT 先进先出2 F* r% y& V+ E' V' n" g

5 Y) M  R0 b/ P7 J) l. [4 y42.Which of the following knives is used to turn vegetables?
/ q6 h9 j5 ^& c( F下面的那把刀是用来打开蔬菜吗?, H% q+ B# Z; _) i
A:Bird's beak knife   鸟嘴刀3 V5 O0 G9 A5 N6 P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 |7 K3 R9 C: U. J$ s- `, ^" k
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43.What is an instant-read thermometer best used for?# s' [% j9 ?% \( ?3 N6 _0 A, t; j
即时读温度计最好用于那方面?0 S2 ]: p+ W* @. G; Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度) G7 P/ J! g6 ?
! T, s" O. U% ]9 X/ l/ U& ]
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  m) G7 v  p. z$ Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重( V5 P# ?/ M" B' Q1 _& i
A:Cast iron 铸铁
- M- v# F' p/ }# M& N# C. `$ O3 w0 _) U& f9 K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, }4 [3 E8 _+ j4 `1 |
哪件装备下面有一个可移动的碗和一个S形叶片?
% p0 ?) |+ l6 Z) n( r2 {. iA:Food processor 食品加工机, l" o; q! j, Z( @. ?( j
http://www.google.com.hk/search? ... iw=1263&bih=572& ?: j; j5 Y" g4 h7 n- e. k

$ }* `9 y5 }- a6 ~46.Which of the following is not a rule for knife safety?3 }+ K5 [# u! m' o1 \
下列哪项不是用刀的安全规则?6 D' K+ Q2 m  }3 Q# v5 Y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ j" K% [* `& q/ J6 g
5 y, S4 Q6 X- l( ]
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; w8 q+ C, Z* }5 Y3 x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% v, \& s9 u/ Z1 M0 M+ X
A:RondellES
5 i* D- v; v" O8 T2 \* N$ jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 M: P( Q/ O! s/ L" r
4 C4 `5 }! P6 F: P! n% a& z% ^48.Which of the following is a diced cut used to garnish soups?  i* z/ n% E+ `& v: U, Q$ z. X
下列哪项是切成小方块用于汤的装饰?* }( a; |0 ^* W5 C! k& t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 M+ v7 C* j+ s: s+ t4 W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* |9 B. x3 a$ w. C
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!!——
' n, X. t+ `  ~0 S. y$ L: w2 tA:Gaufrette
4 a+ W- B) ~- k; w6 N/ p( o3 F) G# ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 i: r3 x7 `8 m9 f0 d, @8 s+ b0 F" Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" P# l) p, d( ~( O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 ]5 c' i+ T, W, V0 B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 x- h( h5 N1 R! 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). T& [$ m% F: t5 v( s4 {
A:Cilantro 胡荽叶 香菜
9 ^3 B! P: b  fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# h) F' K+ }) S, y+ z
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60.Allspice is made from:' b. Y0 Z1 f) ^! c
多香果,  多香果香料是什么
8 [, r7 J% i) Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ g' L: r1 f: k; k9 e) Q0 BA:A dried berry 干浆果
6 e. V9 Q) U' ]
/ v4 a7 ~+ x- l+ I+ N: |: Q61.Which of the following are used to make a sachet d'épices?" @' e2 l5 k, w# [/ H
下列哪些是用来做香包德épices?8 }% r$ I2 P# F  X
http://www.sachetcatering.com/
- X' a! I" P7 }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 l4 J$ y# x6 Z$ F; D
0 ?; @& Q* ?, f# ]2 p62.Which of the following condiments are not soy based?
  {" C0 D' ?' E4 @. x$ w下列哪项不是酱油调味品的?4 Q5 W6 F! H+ G4 n# I
A:Wasabi 日本辣根
6 E4 r$ ~" x7 e+ A- V9 j7 C* J' L: O) O; X- g* \
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ Z/ G9 x) y' w! 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:* A3 q: P, I9 {) e
A:Pasteurization  巴氏杀菌
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' y, e5 J6 B9 v6 T64.Which of the following steps is not the correct procedure for whipping egg whites?9 W3 U7 e+ A7 ~' ?7 d: E
下列哪个步骤是不是正确的蛋清搅打程序?
/ q- V% _' I  Y) {, M4 q9 qA:Allow to rest before use. 允许休息后方可使用。
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4 S( B- ~- \4 c4 @65.The weight of a large egg is between:一个大鸡蛋重量介于:; F* G# ~( D9 d7 m) R
A:56g and 63g 56克和63克& l8 P1 T) v2 O, w1 P3 }9 E6 c% b
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66.Evaporated milk is a concentrated milk that is produced by removing% X' Z2 ]( J$ j5 k: M# \0 r
炼乳是一种浓缩牛奶 是去除什么做的
" m4 m8 [3 q. O+ i- G$ i* vA:60% of the water 60%的水/ g" b% J+ N( \( k7 j* _8 ]5 ^

/ A6 m9 y! E0 x9 `67.A method of cooking that transfers heat through a liquid or gas is:$ @/ Y4 z) p% ^6 i: x
一种烹饪方法,通过转移液体或气体是:' ]4 W" O/ u# o$ ^: Z$ q9 d$ |1 r( ~
A:Convection 对流
% ~" s" u% I6 `: A! _
5 {+ x# q8 r2 V: B1 c! [3 M68.The cooking of starches is known as  烹调的淀粉被称为
/ t+ D+ h" ~: g" ]. M, ^A:Gelatinization 糊化
; A+ f- g2 `1 e+ P' J
) V. k1 d- `- a3 |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" j" v+ q" t. n) b) n$ v
A:Braising 烤* w2 M/ A# L5 r; b3 k
0 a4 S& P+ R! Y, l  `" _
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:  `( G5 A% z$ Z3 D2 C/ |
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 [$ f4 K1 ^8 k7 ~' D8 X3 Q9 P! O: t5 [3 U# s
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
* P) X: X  W+ s& \5 P; ?$ Z- E& U2 nA:Fumet 原汁
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6 g1 m+ n3 ?; g6 x72.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
2 b6 {! ]0 z5 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
; w7 I+ a2 Z( _
- d7 n/ t/ E. c$ {73.Which of the following is a principle not used in stock making?; L& Q- o9 O7 R3 w% X* u' o  \
下列哪一项不是用于制造高汤(低汤)的原则?: f3 a+ }6 ^4 e
A:Start the stock in hot water.开始在热水中操作$ t5 K$ W9 F: E* p& h3 f" }: t! d
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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
8 Z1 J( A! S( W/ kA:Remouillage 法语熬汤; G& Q9 l( i8 a( @3 x  Y3 Q) A
http://www.haibao.cn/blog/post/176242.htm
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