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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。" L' E) B% l3 P" x9 M
; a$ j8 ^9 Q& W6 C7 z
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。
- n8 S# t5 _9 s* J# o7 ?, E' c: ?3 \) i# J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
理袁律师事务所
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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, @- [0 q" z  M3 |) j2 v
1.Which of the following methods should be used to determine doneness in a New York steak?
. N, c* V8 G3 b  S9 }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)6 P" c* Z( H/ Y- I
A: pressure touch. 压力触摸' w; N8 l) F3 s4 C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, ?. q8 ^- [; r7 m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
* J# y5 M7 |: ^5 t, a! F& V  w& cA: acid  食用酸* K, }6 k! s, u2 L& U* ?! y
3.Vegetables are major sources of which of the following nutrients?
- j3 J7 _$ a' u: n; Y蔬菜中包含的主要营养有哪些/ a0 j+ M1 g- }% U- M
A:vitamins and minerals. 维生素和矿物质。
" R: ]! s8 o' t' _& M. ~0 B4.Cauliflower is commonly served with
  c& k7 Q: ~# A- B. A花椰菜(菜花)最常见和那种酱汁搭配# b) E3 n; s- c3 C# H  M  u3 o; c
A:Mornay sauce. 奶油蛋黄沙司# R/ k! d. Z$ R
5.Which combinations of products are found in pie dough?
: z+ K* y/ l' ^0 U下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& ^7 i' ?0 r$ y( v9 }$ s! LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。* S: K5 X* l9 k! n
6The French term for mussels is 法国语青口(海红)叫什么
, O/ \& \2 @, ^0 U9 U% {+ wA:moules.法语青口,海红
, U8 O' C& r/ f& Y1 C7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?$ I# F3 O" ^1 K' V8 M' U/ l
A:faintly fishy. 稍微有点似鱼味- G. v1 i! w: v0 \0 f4 W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: z9 F" r! T6 ?# p' |3 tA:2 days. 2天
' O* F0 ?0 x% w/ |7 W3 q9.What are the principle ingredients in ratatouille? ( |7 U9 f( `' S& R9 Z8 t. T2 q& h2 D
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
( C9 g: H1 ~$ \2 CA:Zucchini, eggplant, green peppers, onions and tomatoes6 C" p! Z# R/ C: |9 o( X; g, d
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 F$ O. c( _' O$ O2 A% D
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) L$ G4 ]; m4 F, t. H% b& }
A:cook food in quantities that will be used up within 20 to 30 minutes.4 M8 p0 V: w/ `4 H5 x
大批量烹煮食物要在20到30分钟内5 k: U7 z9 ^* n3 p
11.What person has the authority to issue a Health Permit?
6 G3 N( Y# J; b谁有资格颁发健康证(卫生证)。
* P/ I8 s6 T6 k* ]5 c* NA:Medical Health Officer.
! @9 u0 |2 h: H# i/ Z3 n' i医疗卫生官员。
( ?, O/ Z5 y# w  p12.For what period of time is the health permit valid?
( e- A  U* k. x健康证的有效时间是多久?, h5 D3 V( v+ B3 ^  V9 ?5 E
A:12 months.12个月) M/ V  F/ n; q- B8 A
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( t$ f% A' z" k2 a在食物和饮料准备区,通风系统换气的标准时什么
2 Q: q8 S% x- \  Z- n0 X: V! ZA:08 times each hour. 每小时8次
& Q3 V3 g- K5 ^1 m14。The minimum temperature for manual dishwashing in the wash sink is5 u+ j4 T) m$ w
手工洗碗,洗碗池的水温最低多少度?  M, k: v* B3 I" g  Q+ n6 W
A:110 degrees F (43 degrees C). 43度
- P. c, |; W7 E5 H( q9 z- _15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" H& E6 G+ b$ d$ l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
2 n8 s/ T6 m- E. E2 z; UA:180 degrees F (82 degrees C).  82度% R" [/ X  t5 k: {# U1 H6 b
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
/ m' R/ G, ]  a; @% @  Z3 V/ \0 ?* @用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)( G$ L* t+ m, s9 V& S% _
A:en papillote.  法语自己理解6 ]9 z' X, j7 A  ~+ x& ?) ]( G
17。Wing or Club is considered a. R: {6 C5 v  C( Y# {6 h: }
翼和CLUB 被看做是一种...( V) R* U% v$ O0 \) g3 |6 B# @
A:Bone- In Cut     带骨切' O+ }$ p2 `5 b7 n; Y$ g8 }
18。New York is considered a   纽约牛扒被看做是一种9 Q* T2 i7 q, j% c# M
A:Boneless Cut     无骨切0 m3 \( q8 z' x% E* N" q
19.In general, a court bouillon for freshwater fish will contain
: ]9 x# w3 m! W8 O" X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
8 P3 o7 u# K& s9 _5 X0 QA:the same amount of seasonings and herbs as a bouillon for saltwater fish.2 r4 R! [! I  g* D
和做海水鱼同样数量的调味料和香料
4 f( U. o2 e7 ?4 d& ^. s7 I20.Anise is very similar in flavor and appearance to
& q; h) Y, |% n6 z* s& ~八角和下面的那种原料有相同的味道  d5 W, ?3 N' d( l3 l7 K
A:fennel  茴香) N: M; R' i7 W) i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ w7 M( E! J6 j% G
下面那种原料更像大葱且有平面的叶子
  O; h, w# |9 q0 vA LEEKS  似蒜葱 (这边人叫京葱)
" L3 z/ [# q* W& N+ z22.Which of the following cutting shapes refers to a small dice5 M. P* R3 S3 X
下面那种刀切形状指的是很小的粒(末)
! B' [3 U% u# a$ o% N( [8 v+ EA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ D. r; w" e2 T7 t- K* g23.Oil is added to the water for boiling pasta in order to
. R/ n* Z2 y/ n" T* [) z5 E向煮沸的pasta (意大利空心粉 )中加油是为了! W4 l0 x, a% a9 h
A:prevent the pasta from sticking and to minimize foaming action.$ x6 s+ N4 G" s: L# _+ b2 z) N
防止面条黏合并降低发泡。* @0 z2 d( I, z7 x) E2 Q( K- H* _
24.Which pasta dish features pine nuts and basil?
7 m1 b0 u. k- b7 ~+ f+ n2 O下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ x/ f; k- Y6 d& M1 S! [A:Pesto.一种绿色的意大利面酱 ( l* l5 c( n* C5 Y8 j5 u0 F% D' _
http://www.tianya.cn/techforum/content/96/563836.shtml
8 g  \/ [9 P2 E7 Q8 [8 [, ^; _; H2 E) i! r+ L4 e
25.Which of the following is a spring vegetable similar to spinach?" N  G* l4 U# P" q* v
下列哪项是一个春天的蔬菜类似于菠菜?7 s/ Q4 a, s+ m
A:Sorrel. 酢浆草。
1 W( E3 J% l  e1 Q; A, t# |( d/ b% Bhttp://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:$ g( m2 }2 K( ~/ r4 [& o
哪位厨师最早带来高水准浮夸的美食5 r2 r( N( B" I( K
AAntonin Carême 人名 安东尼·卡罗美0 U" p+ i! E0 X7 i& @
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 ^  u- T' n3 E) G0 M
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% J9 H# q# q. F, H! N0 h
A:Cast-iron stoves         壁炉0 a2 ~$ C0 e) u
http://www.usstove.com/products.php?id=6; n  d8 R1 S7 O2 W( T& g) h8 K

3 [" r4 ^5 P( e28.The French term used to describe the roundsman, or swing cook, is:5 W0 _' f/ I3 \
法国术语,用来描述roundsman,或摇摆厨师是:) |. A, A3 e6 ^# g/ \7 M
A:Tournant   图尔南
$ `# [" o9 l3 e( l5 N5 |- E9 M0 @* X8 q# u/ T; ~
29.Another term for the wine steward is:* q) D; G) H) F- N: e
葡萄酒侍酒师的另一个术语是:- P4 Q& h; ~6 w% \. c6 x! {
A: Sommelier 侍酒师, r/ G; e0 X  p' \& v# D0 _% x

9 `" F4 r! N% k8 t0 l1 s" h& L30.Molds, yeasts and fungi are examples of a:
% v2 u# l, ~2 s5 e9 A+ n霉菌,酵母菌和真菌是一个神马例子
8 H5 Y% _0 [4 k1 G9 v' }% fA:Biological hazard 生物危害6 `. v1 M1 G+ L
4 F7 |# ]/ c5 J  L( I* U) y
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& _- Z$ ?0 @' _) i* T根据加拿大食品检验局,食品的危险温度区在多少之间:% ?% Q$ g3 _% w; o+ N
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
% z3 D  t" j/ [4 n所有细菌生存需要以下哪些内容:
9 g( B% X# n4 C4 k! d" EA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
  G. |- k3 g$ v% I+ s
5 G3 c7 ~! j% Z( @5 z7 s33.Which of the following correctly represent critical control points in a HACCP system?6 T8 g. a! T2 P" W
以下哪项正确表示了HACCP体系的关键控制点?  h- z9 k8 {7 o1 T# g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & w$ G$ u& e. ]0 n! b
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: o8 M' R) b7 W+ m! L

, E& W: Q( Y( a1 _% W! m( z34.Which of the following is not an example of a carbohydrate?5 T9 O' E; [9 @. U$ Y
下列哪一个不是碳水化合物的例子?, {0 P% ?. W  V2 h  b( v- x
A:Essential nutrients 必需的营养物质
7 B! r- E( T1 _: U+ n- |8 f! D/ o$ _, Z- F" t1 Q0 }
35.The process by which a liquid fat is made solid is called:
1 [; O5 D/ k& O+ b- o( w  a液体脂肪做成固体这个过程叫什么" f5 H! K! o$ C
A:Hydrogenation  氢化, E' `1 a: m# {4 a$ _0 \

5 L: P% ?8 v; L  `$ y/ W  X1 m# y36.Which of the following is not an example of a fat substitute?7 s# ?+ Q2 }5 Q6 c
下列哪项不是脂肪替代品的一个例子
1 v! E1 u. p$ w, GA:Acesulfame K  安赛蜜K表
; ~) s( t6 M( [7 a9 ?# U# @6 Z1 A' }+ o6 G) M7 p1 k
37.Health Canada requires that a product labelled "fat free" contain:
# }. l+ r" F0 a加拿大卫生部要求的产品标有“不含脂肪“包括:
) j; U" E. |. NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 A- L2 H3 P$ L' R7 S. ^* A

% m# W- A; Q) ?6 m& G( N38.Which of the following is not a problem associated with converting recipes?
) t: j! N' ]  N' X( t+ P; X( z下列哪项是不相关联的转换配方问题?) Z$ @$ Q  C+ r, ?& q
A:Unit cost 单位成本
9 D( f' y, ~( z$ X3 {
+ T2 n2 {1 r' F) e0 t7 F39.The condition or cost of an item as it is purchased from the supplier is called:
( W* t9 E2 A0 P( U) \' B! z: f从供应商采购的物品的品质或成本叫什么
6 x. b/ B0 b) x1 MA:As-purchased cost 购买的费用
" n) s+ j* f' Q$ Q- n/ U2 w0 b, a% M+ S8 v% e
40.The amount of stock necessary to cover operating needs between deliveries is known as:. }9 c$ e0 _1 V8 x3 b/ r
在新货到来之前用于日常所求的必要库存量叫什么+ J0 q7 M0 x1 t) L. F7 p0 A
A:Parstock 基本日常最低库存: W1 ?1 ~8 v- g8 n

0 g3 }. ]! f8 l1 S3 b- A* R# G! `! k41.Which of the following abbreviations is used to describe the proper rotation of stock?
. j# V+ o$ M/ W4 b0 S- A$ r/ s下面那个缩写是用来表明正常库存流程?
$ @/ W( b" }: |2 ~: WA:FIFO=FIRST IN FIRST OUT 先进先出, L! G2 Y, x) |& i1 m! \
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42.Which of the following knives is used to turn vegetables?
+ X! s/ C& `( G" ~0 m下面的那把刀是用来打开蔬菜吗?
5 Z2 t* @9 B& H; ?( g) yA:Bird's beak knife   鸟嘴刀
! L! M* T8 E' M7 X, `2 Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 }5 F5 u5 m; n' i' e+ v/ b/ B, _
43.What is an instant-read thermometer best used for?
: w! U9 Y6 c0 h9 B3 n7 K# m8 I即时读温度计最好用于那方面?
8 y' Y3 h2 i' R' \. ]0 hA:Checking the internal temperature of a roast 检查被考物品的内部温度( ]2 [; W. S  F$ T2 E6 ?

+ d+ J8 p9 |9 `3 H7 ^* g$ b! Z% Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; f& Q9 p4 J+ a, g: D2 e/ d
下列哪些金属材料受热均匀,通常用在铁板而且非常重
% v" V6 _$ U$ ~) tA:Cast iron 铸铁
. T; {6 u% b1 E( J' A/ ]
7 i# [. v! D- ^( ~% h4 J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; W, A4 ?: r9 R" t) w$ M$ j哪件装备下面有一个可移动的碗和一个S形叶片?
. n. z8 V" n! b" PA:Food processor 食品加工机
# Y% A* w4 T% \2 Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 _3 p* `' I7 y+ O46.Which of the following is not a rule for knife safety?& i5 a$ R1 z! m4 E
下列哪项不是用刀的安全规则?* b) e: H: e# R; w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( C* O" z5 Y+ m# S: c
; T3 O! J$ F9 q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 u) r: a& i$ f, E3 O4 _( r" ?7 P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ x# p7 R- R. N1 x7 SA:RondellES ; A8 a7 ]8 `$ s2 Z2 N3 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% L, w2 e) Q$ R4 H' M- p" U
" z' J9 Z$ H7 Y" L8 T7 h9 I4 L48.Which of the following is a diced cut used to garnish soups?3 I3 ?: s) t' F  f& L9 [( \/ B2 j
下列哪项是切成小方块用于汤的装饰?
6 z: c4 t# |4 gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
7 r1 r, x8 S$ D# t3 D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?  k, F8 ~7 H; t! i! 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!!——
/ X+ I  [: W  B, B9 D5 TA:Gaufrette
4 L" D- s/ f, N" i3 R6 Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 w$ Q) B8 U5 S% U1 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ p: m  m! f$ ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! O; Y( O- R4 ^: \8 Q

' ^) d3 d5 Q* n/ T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 H5 O6 H/ @7 o, E' s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)
8 t2 n% j, Q  }0 X9 XA:Cilantro 胡荽叶 香菜
% X/ j2 Q  [. shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
6 z5 U! \  K& h: ?/ e1 v
, ], I. ~+ N! q8 f8 L0 L0 c3 i60.Allspice is made from:
' \$ K' \/ V" j& i& O) D. m! r( Q 多香果,  多香果香料是什么
) L" \  B1 E. ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' i/ N) J# J6 LA:A dried berry 干浆果
+ C( Z8 |) T" }- [) P6 K) N3 H/ O7 x
61.Which of the following are used to make a sachet d'épices?. j, k) l) V/ d$ e4 t/ ]$ e% i
下列哪些是用来做香包德épices?
# P3 _9 f8 l  Y2 @6 Ihttp://www.sachetcatering.com/8 i- f+ M& Q, L& X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, o+ J% R. r. E2 k2 B' b' e- P( t
+ W& U2 L; o) r/ f" }7 i& C62.Which of the following condiments are not soy based?
( A9 k; E9 Q% x, |  F6 S, e下列哪项不是酱油调味品的?1 p5 R! g' w( ^/ l$ `$ ~3 ^& b( c& z
A:Wasabi 日本辣根
# x* O0 g$ C. z1 T
; u5 R  ~, Q& V+ ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 j' q6 J+ A% o; a& C* _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:
- ^4 I, k( ~. n1 i7 TA:Pasteurization  巴氏杀菌5 C8 N# C8 K; _, z0 ]

7 _8 H/ p* S, u  |6 n% d- ?! H, t" I64.Which of the following steps is not the correct procedure for whipping egg whites?
& u9 ?$ ]# L* G& v下列哪个步骤是不是正确的蛋清搅打程序?
' Z7 N5 V. h2 Z, b0 {6 CA:Allow to rest before use. 允许休息后方可使用。
; |8 F. y  i, m, l. B6 {' }1 V6 l3 j. B! g9 H, L8 k3 R
65.The weight of a large egg is between:一个大鸡蛋重量介于:+ _. c, g+ L' m& @  O6 {! U
A:56g and 63g 56克和63克
: Y8 H+ u/ J+ B* J) q$ N" c
6 z) w* M, P+ w+ D) i66.Evaporated milk is a concentrated milk that is produced by removing9 z" r' {% `  a; V. x% N
炼乳是一种浓缩牛奶 是去除什么做的3 L, Z! t  [7 S
A:60% of the water 60%的水
# R- {( S6 F4 o
7 [3 n/ c" p; ~$ t! l0 H* A67.A method of cooking that transfers heat through a liquid or gas is:
/ ~4 q/ K0 A# L8 x% e( D: d一种烹饪方法,通过转移液体或气体是:1 w: u% G  m8 J1 Q) h
A:Convection 对流
. l' O) r" q" {/ t! l2 ^2 P  e
+ A, \% j0 G# J: R) v0 s; H6 F68.The cooking of starches is known as  烹调的淀粉被称为5 L1 |, S5 P! p' I+ z; N% A. |
A:Gelatinization 糊化" N  K' Y1 M# S9 Z8 Y( K' t

) R- \3 _  z- ?69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% u& n7 \2 C, [4 W2 s1 ^A:Braising 烤
5 {+ q# H4 h4 ^+ g/ b* ~: H" |8 B) N; \8 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:6 H: b1 ?6 R& M! t- h7 c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 R7 m. |" u+ ], P

8 r6 _4 T" L  o' {8 ?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
7 ^! J! J) X) M& b! PA:Fumet 原汁
% K# a. [$ g% m6 D7 u  T3 p+ A( U1 O
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! D, w. p8 r$ g: b. }9 @" l; K' l2 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' _5 ?7 n7 X9 n
0 w: j# r3 m  V3 ?& i* g
73.Which of the following is a principle not used in stock making?9 L) Z8 E' Q* m9 d
下列哪一项不是用于制造高汤(低汤)的原则?
4 w2 |5 O( r' G' Z" ]3 Z- {: _A:Start the stock in hot water.开始在热水中操作1 a1 ~# O# O/ N- J$ U# [% c8 W' r5 X" X

6 r$ N2 T1 o3 ~" _  N& I74.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9 p' `- G$ ~6 Q) I- ?' L
A:Remouillage 法语熬汤
# P$ B5 @  j2 E0 x9 \  [http://www.haibao.cn/blog/post/176242.htm
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