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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。* H# ~; B% u+ k& K  v; W1 p8 B' M* H9 z
$ h( V& D6 m8 |* @& y+ x3 M: V4 I
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。6 P2 [; I% z' ?8 L- g& e3 f6 Y* \
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, B; |, M+ h; Y9 _( C  ]) H  N
1.Which of the following methods should be used to determine doneness in a New York steak?# l% a( ]7 Y" Y3 V" T4 b8 x
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)
2 o& P# z# M5 n. w) g) B! s* QA: pressure touch. 压力触摸7 M* h. v2 h/ R; d( s# n) S
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! I! a- b2 g. ^, \$ ?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
) m5 a! H( e( P2 Z3 @! W" sA: acid  食用酸
; L8 L3 m7 a1 ~0 f, Z- g3.Vegetables are major sources of which of the following nutrients?4 J6 K: H9 }$ ]" H" X. v. A
蔬菜中包含的主要营养有哪些
5 y# t# a( g' j% b: S# I8 Q/ ?A:vitamins and minerals. 维生素和矿物质。
% {& L: l. f* p+ q4.Cauliflower is commonly served with3 Y8 H" k/ Y! ~2 z2 g" Y, a
花椰菜(菜花)最常见和那种酱汁搭配
* B, o; S$ U9 x  v3 PA:Mornay sauce. 奶油蛋黄沙司/ P& q* |; m' r
5.Which combinations of products are found in pie dough?
' F/ R% J- L! \' y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* v, n1 I; C; Q
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ \8 j/ t  S# b6The French term for mussels is 法国语青口(海红)叫什么
7 z$ W$ g8 g: O2 K1 D: ]8 zA:moules.法语青口,海红
+ E( ^& ?% P2 _6 |6 s7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
! }/ J; o6 @# T0 ?$ W5 R$ _! ~A:faintly fishy. 稍微有点似鱼味
; d% \4 [+ t( W! D8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 W4 c0 M, p& xA:2 days. 2天
7 H4 {# W& T$ d3 D5 n: g" x9.What are the principle ingredients in ratatouille?
8 _! U* [% b! l炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 k5 B0 `* O& x" a
A:Zucchini, eggplant, green peppers, onions and tomatoes
& L: F. u, N2 H3 [/ |西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
  @  Y0 L7 c3 s5 r5 v' y- `( s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& ^& f0 V' i' e% _$ A
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 @- f6 s- I% l$ w* W) J3 S大批量烹煮食物要在20到30分钟内
. s5 ^/ T. f4 h11.What person has the authority to issue a Health Permit?( F4 _; G9 n0 {5 ^3 F. Z
谁有资格颁发健康证(卫生证)。
( k" \$ t3 k1 s# x0 d0 f9 W! C* OA:Medical Health Officer.4 t- O+ u  T; N9 B& T6 w( S
医疗卫生官员。
8 J& G1 R4 C& o5 b2 V( K* j12.For what period of time is the health permit valid?
& |/ G, K1 }1 _+ S% Z+ D健康证的有效时间是多久?0 F# p0 R( w' w7 C
A:12 months.12个月
$ Q+ k4 K: o* q' L$ ?/ l) U; _13.In the area where food and drink is prepared, the ventilation system must be able to change the air  m3 }0 R7 j4 [' K5 @" U2 o
在食物和饮料准备区,通风系统换气的标准时什么2 o5 b* g6 W& ^, v% g& X6 ~
A:08 times each hour. 每小时8次" x& u2 z* {4 O: r  P
14。The minimum temperature for manual dishwashing in the wash sink is, ^, N/ A* `: s0 D" h9 \
手工洗碗,洗碗池的水温最低多少度?
& k$ z% p0 j7 E& k! G: g% YA:110 degrees F (43 degrees C). 43度6 F" D  D  h; K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 @* A9 |/ Z: B' ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. g5 ~: [; v' B! [0 n
A:180 degrees F (82 degrees C).  82度+ c( x! s8 U. C2 O. |- ^7 B
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. k* x$ m3 y4 k$ V* m用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  P0 g8 A- B- W0 J% B; lA:en papillote.  法语自己理解( T5 v( W5 A% ~4 `! O; \9 X
17。Wing or Club is considered a, w' @5 u& q, _3 T
翼和CLUB 被看做是一种...
% c* I3 }% h) K4 V3 }4 OA:Bone- In Cut     带骨切  @* ]- v2 F& W& g
18。New York is considered a   纽约牛扒被看做是一种. J* v6 Y* J8 m0 b& P2 h0 c
A:Boneless Cut     无骨切4 ~  _4 j" a3 t# T0 n
19.In general, a court bouillon for freshwater fish will contain9 c" `4 \7 F6 W4 N+ o' _5 I- G
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+ L9 w! ^: H0 t1 X/ N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 m: l: a- |. M) ~6 i% @
和做海水鱼同样数量的调味料和香料
& {6 P4 a$ W& k$ s8 z, t20.Anise is very similar in flavor and appearance to
+ Y, y, U4 Q/ A2 X, `八角和下面的那种原料有相同的味道, U+ ?. t, a# h' Y. p
A:fennel  茴香4 P" n  i. d/ u+ J) u. a8 h" I; C
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 O- I2 w. i6 E6 T" M6 C  x3 f
下面那种原料更像大葱且有平面的叶子  J# g9 q& s+ F1 h$ F" ^; e
A LEEKS  似蒜葱 (这边人叫京葱)8 i6 C6 d+ b' c, o/ G. g
22.Which of the following cutting shapes refers to a small dice0 x" W+ Z; Y0 M6 ~# x+ T2 g+ {
下面那种刀切形状指的是很小的粒(末)4 w8 S7 ^" k8 H4 d3 t! g5 G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& K/ f1 r+ S/ b* T23.Oil is added to the water for boiling pasta in order to. }9 |! _* q; b; U4 o& {) E5 T
向煮沸的pasta (意大利空心粉 )中加油是为了8 q5 U' N) Y6 f* S( |' d; d: h& h
A:prevent the pasta from sticking and to minimize foaming action.
: R7 L" A$ T0 B/ \: C# c防止面条黏合并降低发泡。
! F, M3 V/ U2 v24.Which pasta dish features pine nuts and basil?/ p! _" z; q$ O! a
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 {/ V# S8 ~! w$ ?
A:Pesto.一种绿色的意大利面酱
3 V& D3 ^# z  C( {: Chttp://www.tianya.cn/techforum/content/96/563836.shtml; n9 ~% m/ e( Y4 s% t7 {

, J5 P  N$ K# [25.Which of the following is a spring vegetable similar to spinach?
$ U! B$ ~/ H: ?# }2 B下列哪项是一个春天的蔬菜类似于菠菜?1 c& z# C4 t; T, a
A:Sorrel. 酢浆草。
9 X* p  |) J9 R. p0 Ghttp://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:8 {7 d* e- {0 G! s4 e  |& l
哪位厨师最早带来高水准浮夸的美食; N7 f# E  e9 g/ W9 |; d
AAntonin Carême 人名 安东尼·卡罗美
0 S2 X: W8 B  V0 K2 M8 l4 z" B# U. i2 N0 I4 A" K+ l
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 t1 F1 a( X0 r9 s' e- J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ q) o/ T8 l5 p, {2 A, U9 u4 J
A:Cast-iron stoves         壁炉
" M/ U" o: g* v3 V. o  ~http://www.usstove.com/products.php?id=6
& u: }3 D2 t2 w5 s+ p0 C' b& E4 q/ s% Y+ V, B
28.The French term used to describe the roundsman, or swing cook, is:: z( t3 c/ g+ ~& O# \; A# d
法国术语,用来描述roundsman,或摇摆厨师是:
8 H8 P5 v$ }8 f) lA:Tournant   图尔南
$ u* @3 n4 h& J9 k
/ y5 \1 c9 N4 |% i& o+ u29.Another term for the wine steward is:% L7 X6 [' h, e
葡萄酒侍酒师的另一个术语是:
3 `; j# Z5 u; ?: T. d2 [A: Sommelier 侍酒师4 x5 ]- o" R, z# ]* ]
/ B$ j* b9 F, r3 H& M7 Q3 t2 j
30.Molds, yeasts and fungi are examples of a:
: y. V  ^4 k  M% @霉菌,酵母菌和真菌是一个神马例子
2 W8 h& Z; F/ t* y9 vA:Biological hazard 生物危害- ?: K/ t1 X- Q2 k7 @& E7 `; Y0 E) W

% M- v+ v1 G  A5 _2 m) _9 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: m3 @" ]5 B3 g2 g# K/ q根据加拿大食品检验局,食品的危险温度区在多少之间:
  x! B0 n: f! O$ M* [A:40° and 140°F (4–60°C)     4-60度9 G' p- Q  t& G8 l
; ?1 _! d2 @- K+ O$ k- M
32.All bacteria need the following for survival:
! l: o6 u' ^/ X* L, ~所有细菌生存需要以下哪些内容:
, q  S2 ~+ Q" I( u2 T( QA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  h, `/ P$ A& z$ J% y* u6 v, y0 m

/ b5 n, W4 H" K" e6 x* K# w33.Which of the following correctly represent critical control points in a HACCP system?
7 Y& d1 V& U2 E- |5 ^9 L以下哪项正确表示了HACCP体系的关键控制点?( k! ~" k  M9 o( Z3 ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! {2 B  k3 U3 _  _食谱,接收,储存,准备,烹饪,保温,冷却,再加热% N; o1 u3 m, i1 w
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34.Which of the following is not an example of a carbohydrate?- U: r/ w4 q/ Z1 ]
下列哪一个不是碳水化合物的例子?* n  M4 S8 l/ I8 i" C% X8 N
A:Essential nutrients 必需的营养物质
# |, t1 t1 b7 _( D  _' a9 ~7 a6 \3 t: ~
35.The process by which a liquid fat is made solid is called:$ t! W4 |0 \$ e# S+ j. H& a5 B
液体脂肪做成固体这个过程叫什么
/ n+ ?+ _7 J5 H/ W! z0 R  }A:Hydrogenation  氢化2 M" s" s# F9 \6 Q; r  I6 T

& Z4 _; H6 l4 M% E% B# H8 K+ y36.Which of the following is not an example of a fat substitute?: y6 e6 J7 {4 E; c
下列哪项不是脂肪替代品的一个例子
& X! h4 ^7 [/ ]2 M0 i! j! W  pA:Acesulfame K  安赛蜜K表
* t) u; U/ `& D9 j7 L* ^4 H2 D0 y- w& R& ^$ O% {4 K
37.Health Canada requires that a product labelled "fat free" contain:
0 Y! R5 `! N- [- t; \7 P$ D, _加拿大卫生部要求的产品标有“不含脂肪“包括:0 Y. P0 a. i4 Y  g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ A1 o0 x* W$ N  ~( S% c( K+ D- Q

$ s- T0 [# V8 D) t4 T+ x38.Which of the following is not a problem associated with converting recipes?
( j% P, B6 P0 s5 j0 j& I下列哪项是不相关联的转换配方问题?' g  f- |' ]) a/ k3 A
A:Unit cost 单位成本# c, j. c3 n. }

8 N  B2 ?0 w4 S7 R0 F0 z7 U( C4 n' H39.The condition or cost of an item as it is purchased from the supplier is called:* i5 h' A5 I$ ?
从供应商采购的物品的品质或成本叫什么, q% |$ ~* K8 a2 W8 s% x2 }
A:As-purchased cost 购买的费用
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8 o$ u1 [: j& `5 @9 z40.The amount of stock necessary to cover operating needs between deliveries is known as:
( R5 _2 K6 x& j在新货到来之前用于日常所求的必要库存量叫什么
9 A5 `( l2 S/ ~3 CA:Parstock 基本日常最低库存
0 W; h0 A. O: l' }6 @2 ?4 ^9 @/ g. k9 T" _. B% V4 B( X4 J
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 k; }- F- Y6 q$ w8 l, w( Q* K下面那个缩写是用来表明正常库存流程?& h7 B7 a9 b9 U0 Z5 y9 ?
A:FIFO=FIRST IN FIRST OUT 先进先出# a5 N; {2 x8 U' D

2 e# ?  W, K. ^# S1 o42.Which of the following knives is used to turn vegetables?
4 y3 y$ `) t  d9 o下面的那把刀是用来打开蔬菜吗?& L% Z/ Z: K4 I. a
A:Bird's beak knife   鸟嘴刀
- H8 Y+ i- n7 {  R( V$ G: }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- \9 M3 |1 L+ D( I! C6 ]( x7 W2 X+ }2 k4 E$ y: L
43.What is an instant-read thermometer best used for?
$ _# @1 x  x( R% B+ b! k+ M% O  C0 L即时读温度计最好用于那方面?
% j4 p  M' }. O- C" }, SA:Checking the internal temperature of a roast 检查被考物品的内部温度
! H3 A8 a5 p9 H8 ]3 u
3 |( ?$ I3 A- P- U/ F) f5 w& G44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 l+ Q- N" [+ P) T下列哪些金属材料受热均匀,通常用在铁板而且非常重
" |. n& O3 v3 O& oA:Cast iron 铸铁
& Q' H5 M2 Q2 e7 E: j( o* \0 u6 i0 c# M9 N( j" o" {
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 L- r# I; F( Z4 ~哪件装备下面有一个可移动的碗和一个S形叶片?" R1 b1 f% [# e7 S( ~
A:Food processor 食品加工机% U& E2 F/ O% A: E
http://www.google.com.hk/search? ... iw=1263&bih=572
) G* m' A: p* K/ E$ ?7 ]+ S
+ g* ^% `2 Z; d8 v' G46.Which of the following is not a rule for knife safety?% f, ~. x- y; U) u
下列哪项不是用刀的安全规则?0 f( y9 C- D1 w& _! e$ F
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
0 q# O- L& `* D" T1 H* f1 q5 h% _* `/ f
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 z! y. R- Z6 R( @) P! D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 `2 S2 B) L7 {! Y6 C
A:RondellES * c7 I  l5 [7 h. l- f
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 f# G' I4 p, i$ W- s: s: U# ?# h! E

8 F, @9 }( G, i8 m$ \# g6 M48.Which of the following is a diced cut used to garnish soups?
, X; t" W5 W' g下列哪项是切成小方块用于汤的装饰?
' Z! L" X+ H6 U" }7 O2 t" ?A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm9 O. ?: U5 u! Q6 w% P+ {% c7 [. {  y* }: ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! E& x( W0 a1 V/ O" B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!!——
: d) Z# |& M9 u2 QA:Gaufrette
* f9 u9 G; S+ }4 z4 b2 athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 n; ?& V4 [" q1 U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ e  T+ n. \( ]( e1 kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' |0 d4 v5 L4 n! O* B0 V4 }

9 c+ E" M3 s  ^: P; L" \! }- v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) n& L5 a" c- w5 E! h8 }/ P, \0 B: R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)) q7 F& F. a% [# G( W; ?" y
A:Cilantro 胡荽叶 香菜$ Q' j; W2 |" D; f
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 P4 `7 @2 o) U! x* z# @& ]
; e- i0 M: A' `* s3 a60.Allspice is made from:; C! B  }- }( S' n0 N4 G5 e4 F! R4 j, y
多香果,  多香果香料是什么$ x$ S5 H7 c: ?% i! S; L- o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- C/ l# |* k( r" J, ~A:A dried berry 干浆果' Z! a( g. S4 ?; a/ p3 Q8 i

; x* e& i* c* |61.Which of the following are used to make a sachet d'épices?) @. [6 t+ j& P' \, D
下列哪些是用来做香包德épices?
; s* o2 @, w. K) y) _8 e7 M4 [http://www.sachetcatering.com/
6 S1 ^2 o. H, h( a# FA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
7 d' f" ?& r5 [
* V  x4 V  _. n3 m62.Which of the following condiments are not soy based?1 w' F' y% R9 ?8 i( k" g
下列哪项不是酱油调味品的?
( D$ h% ~1 i) I" xA:Wasabi 日本辣根% O( h- V! x' p$ X
0 N( T2 Y( `( P0 O5 v0 [7 u- W) z# Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 k, [! B* d% |* A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:# P: U5 u( s/ d; H
A:Pasteurization  巴氏杀菌
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0 S5 R* O. f" Y9 F3 w64.Which of the following steps is not the correct procedure for whipping egg whites?
7 T6 V6 z+ `) `: a下列哪个步骤是不是正确的蛋清搅打程序?% C& E3 Q+ x+ x1 b+ f6 w. [
A:Allow to rest before use. 允许休息后方可使用。
: W; [: K7 M3 m$ l* I# r- k1 {
( G7 I) I/ f- I8 B% b$ n2 I65.The weight of a large egg is between:一个大鸡蛋重量介于:
  z- M, y5 K4 c6 FA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
1 i" C7 W4 l! B& G0 f9 ?炼乳是一种浓缩牛奶 是去除什么做的
" H: {7 l7 {$ N9 {A:60% of the water 60%的水
5 D) K" R- s& J( g/ O& f9 l- e1 W6 a* }1 e
67.A method of cooking that transfers heat through a liquid or gas is:- L% M- v+ ]5 u6 o* {' C. _7 _: ~
一种烹饪方法,通过转移液体或气体是:  T( W- s$ _: y5 G+ l$ T
A:Convection 对流
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68.The cooking of starches is known as  烹调的淀粉被称为4 v# [& |) s( h8 f" Q7 m4 j5 T
A:Gelatinization 糊化) R5 [4 P. d' }& l7 s7 }( o, {# T

4 Z% Z. w& c( S# o/ K' F& K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 I' U# B  g' C0 ?# ^A:Braising 烤0 x2 O/ m( ?5 w2 G$ Z$ p

" [4 F* p) h  L+ I70.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:6 C' p! k4 ?; N4 t) u) Z; I
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
+ d7 g3 P8 ?( XA:Fumet 原汁
% P: N% h4 m. W# M# W5 r9 a# e. w0 J& J1 Z* `: n8 ]+ E$ B1 r
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& Y, Y/ {; ^$ G4 w1 [
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 y; N- P& v- L: _3 N5 S3 I# F
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73.Which of the following is a principle not used in stock making?
- b+ @- ]# W0 `% |, t下列哪一项不是用于制造高汤(低汤)的原则?% L" V% h& y) M0 h9 ?6 i) a
A:Start the stock in hot water.开始在热水中操作
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) D8 t; _% @$ \) M( q0 o; {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( c* m% \, {6 W# |2 f- u
A:Remouillage 法语熬汤  Q$ b7 ~. a, x# _  ?2 O5 x' J
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