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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。/ T6 i4 p" A+ V% R
0 L0 j/ Q: l6 i" S9 g9 l5 k6 n; T3 P
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。
7 m" w8 }8 Q$ k5 k! p/ X; C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
5 U9 O2 @; r  K  T9 [% Q; v8 R9 A# Y3 x1.Which of the following methods should be used to determine doneness in a New York steak?+ O9 S7 A: ^! L, d$ V; A% w
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)" i0 b! \1 D3 F, x' {
A: pressure touch. 压力触摸7 Q8 S: _0 M/ N( T% ~1 `+ [3 d1 s
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) ]3 |, ^5 P. T5 j6 ]3 z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 N; _* G' I. }  n3 w9 ~A: acid  食用酸
& _: v, l& j! u4 W3.Vegetables are major sources of which of the following nutrients?( g% O) {: X+ I6 W2 M) h
蔬菜中包含的主要营养有哪些
7 M( D3 P, t; ^0 q: p  ?" u5 ZA:vitamins and minerals. 维生素和矿物质。+ ?: L) R$ m/ I# s& Y8 {. o0 n
4.Cauliflower is commonly served with
: |+ ^/ a6 j/ T: L5 }花椰菜(菜花)最常见和那种酱汁搭配4 s  R- o- \& Z) Z& a/ k8 f
A:Mornay sauce. 奶油蛋黄沙司
6 h2 i  P1 F; L6 I; B! Q$ N9 b7 T5.Which combinations of products are found in pie dough?
3 N7 F; F. d2 |6 A" ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 N" a& n7 [" H4 HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; m; [. e, v1 w  v" W  ]# p6The French term for mussels is 法国语青口(海红)叫什么
  L9 {) ?" A! |- @A:moules.法语青口,海红
. z  J4 J+ |! b; E; P" n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 e; R. E4 @7 a( cA:faintly fishy. 稍微有点似鱼味
- a- d# M/ k) y7 ?% g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
/ m! h! J  P6 T4 h2 c4 T5 j" V1 M. f2 ~A:2 days. 2天- _' k8 _7 g7 |: s% v2 ~8 E2 t/ \
9.What are the principle ingredients in ratatouille?
7 [3 [. H3 x* f炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# |+ {& a0 g- S: N
A:Zucchini, eggplant, green peppers, onions and tomatoes
# W! k0 a3 ]% ~西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
3 m3 k8 d6 j7 f1 m% t% `- x* f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 c0 ~5 m$ x, l2 |5 t5 s: D
A:cook food in quantities that will be used up within 20 to 30 minutes.
* I9 e. V9 z3 |大批量烹煮食物要在20到30分钟内
' ?- x5 y5 D" G. ^& `11.What person has the authority to issue a Health Permit?: d1 H' c6 K* `% m3 P
谁有资格颁发健康证(卫生证)。- @9 o( \) o4 a+ \7 H% }8 X
A:Medical Health Officer.
1 T/ |) o& t, K/ z医疗卫生官员。( \9 W$ J$ E3 j6 Q, B4 I
12.For what period of time is the health permit valid?* E5 w/ d; {  t% n6 K
健康证的有效时间是多久?: Q& p# X) T$ \0 w7 ~1 {' Y
A:12 months.12个月' P5 ]$ p. G/ |4 Q- d4 P: U" E" C
13.In the area where food and drink is prepared, the ventilation system must be able to change the air( e) e/ }% K6 p# S% O- a5 d
在食物和饮料准备区,通风系统换气的标准时什么
2 C6 D2 a/ \/ f# H: kA:08 times each hour. 每小时8次
7 G# r" {# |. y! ~0 M. E+ T14。The minimum temperature for manual dishwashing in the wash sink is; O, C7 n; f- w
手工洗碗,洗碗池的水温最低多少度?. Z0 {! `0 l7 G8 N
A:110 degrees F (43 degrees C). 43度' a  i! c) n! c1 ]  J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& w7 \% S4 f  l& B用洗碗机洗碗其最后一个工序冲洗的最低温度是多少' L. G! G/ ~0 L5 n% c0 H
A:180 degrees F (82 degrees C).  82度1 L5 G, b! P& W/ A6 u
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 b& |2 {2 U, g) O* e6 a/ h用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
2 \9 N/ D1 X; I- cA:en papillote.  法语自己理解* o: ^) F, o7 h' o9 x5 y
17。Wing or Club is considered a
! e" N5 u1 o& Z翼和CLUB 被看做是一种...7 K8 m7 h$ u7 W, a
A:Bone- In Cut     带骨切& b/ t% i% j  o: |1 J( X" s( b# H
18。New York is considered a   纽约牛扒被看做是一种3 F' X+ |0 M, c* X: }" ?6 `( c' D
A:Boneless Cut     无骨切
- h# A  ~) K" t19.In general, a court bouillon for freshwater fish will contain7 Q8 J8 s7 R3 b$ {4 r  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# k! ^( D' H- J7 t
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.- u% V+ T( @7 l' C- Y* _" s
和做海水鱼同样数量的调味料和香料- s0 G& O6 y; r( F* D: X4 I* r2 b% p
20.Anise is very similar in flavor and appearance to3 }; Q5 \* z& i4 O5 J
八角和下面的那种原料有相同的味道* Y0 a! s  O! u7 p$ }/ F: v# f
A:fennel  茴香
' z* ^: }+ I$ p) ^$ e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ c0 w( D# Z1 c' f  ]/ N% {$ W
下面那种原料更像大葱且有平面的叶子* M/ E% [) ]) D
A LEEKS  似蒜葱 (这边人叫京葱)3 W0 X/ @- y/ g& I8 v& ]& P/ e6 k
22.Which of the following cutting shapes refers to a small dice3 [6 R# y; o% ~, \
下面那种刀切形状指的是很小的粒(末)3 }/ g) ]6 h; y8 k7 b) S( n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
, _- H- b6 i3 [: j& y23.Oil is added to the water for boiling pasta in order to3 x/ D+ i- X6 R
向煮沸的pasta (意大利空心粉 )中加油是为了
1 T/ {* P3 ]3 c$ U9 FA:prevent the pasta from sticking and to minimize foaming action.
: u5 J4 q8 w2 d) f/ r- T! s9 d防止面条黏合并降低发泡。" L5 t( m$ w$ y% _
24.Which pasta dish features pine nuts and basil?
4 z5 h9 w& [8 o6 S: }3 N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)$ `" B$ {9 V9 ^. t. S0 Q9 c! _+ m
A:Pesto.一种绿色的意大利面酱 $ m' a! r; z/ e
http://www.tianya.cn/techforum/content/96/563836.shtml  Y0 [* P' V9 z1 ]6 T% N  e' ]

  s7 |" A- g5 w. g- e9 d7 {25.Which of the following is a spring vegetable similar to spinach?
0 p4 `5 S( ]1 b6 X+ f" o! B下列哪项是一个春天的蔬菜类似于菠菜?: Q; k5 _7 L1 p7 o3 |# q! @, N3 E7 ?
A:Sorrel. 酢浆草。1 P/ T, \8 l' Z) N
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:4 h* R, a: S/ C" a2 J5 \' t/ h
哪位厨师最早带来高水准浮夸的美食
2 i; w( S8 p& D- DAAntonin Carême 人名 安东尼·卡罗美
+ {& x, q" Q: o0 s: z" }8 N4 i# n0 Z/ h! a8 L  @9 M4 n/ f
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:$ `7 v* e- h+ s! I; v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" m  f9 {- @! `# L2 A" R) vA:Cast-iron stoves         壁炉/ |, E! c" [  F7 J) D
http://www.usstove.com/products.php?id=6
0 K" r  m+ h/ l( ^/ C7 G) y3 F+ ?. c9 H) B2 c, u& F, Y
28.The French term used to describe the roundsman, or swing cook, is:0 L8 ]$ D3 X- g6 ?4 p  d
法国术语,用来描述roundsman,或摇摆厨师是:
* ]* x5 S3 Z  `4 b( SA:Tournant   图尔南" I: i- c8 F. |. ]

4 J# u+ v. u$ k29.Another term for the wine steward is:
. a4 d, j( m  N3 K葡萄酒侍酒师的另一个术语是:
7 M1 w3 @) M; `4 d5 [A: Sommelier 侍酒师
6 N+ ?8 d4 o/ ]6 Y* m) z: V$ V8 |% Z6 N6 I4 O: G5 I
30.Molds, yeasts and fungi are examples of a:3 S, ?% ^! |+ ~) Q8 C$ M2 q
霉菌,酵母菌和真菌是一个神马例子6 R. W3 ~, w3 x! ?" F
A:Biological hazard 生物危害
8 R! p6 P" c# W- k7 ]* x0 h
. d. Q8 l' q! b2 s$ v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 L: `/ e: g8 I. L. `- U
根据加拿大食品检验局,食品的危险温度区在多少之间:- l; _7 b8 [$ ]
A:40° and 140°F (4–60°C)     4-60度" j8 D+ R. R1 N9 f( g# @

( b/ F4 U) P$ K1 M/ }& m0 s32.All bacteria need the following for survival:  V2 O% h; T$ M$ e
所有细菌生存需要以下哪些内容:& i) E) z1 ]2 _4 \. e6 Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 S. j9 R: g% b" d0 n
8 {+ V/ ~  Q" H5 D33.Which of the following correctly represent critical control points in a HACCP system?
$ n; I* R1 \0 D: k( f以下哪项正确表示了HACCP体系的关键控制点?
: J) `: A) I6 h$ SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* P0 t: g$ V; _  W8 J- Z- x+ B" X( o食谱,接收,储存,准备,烹饪,保温,冷却,再加热# d9 Y4 S' Y6 P
  J. J; t0 m2 p$ Y" c
34.Which of the following is not an example of a carbohydrate?
) T  }% ~1 k" L8 A* C% r4 f下列哪一个不是碳水化合物的例子?
  y" K" J5 w% V/ g; ~8 p* @" ]8 |A:Essential nutrients 必需的营养物质0 C& a' G3 \$ ^) w: c! @  s' i
, \6 R3 Q. V9 w
35.The process by which a liquid fat is made solid is called:) _; b! ]$ j1 C1 N, l
液体脂肪做成固体这个过程叫什么
5 c( p; l! _# A! M5 m$ E; yA:Hydrogenation  氢化- [! W8 L: ~4 m! `

4 j( `- ^. d$ m) [) A36.Which of the following is not an example of a fat substitute?
! T0 y4 w) ^2 F, P下列哪项不是脂肪替代品的一个例子) @9 C9 g: X* t# k
A:Acesulfame K  安赛蜜K表
2 i; n: O8 e3 G: F  |$ ~4 ^5 l+ A/ n1 e
37.Health Canada requires that a product labelled "fat free" contain:2 L" w5 V. ?6 g
加拿大卫生部要求的产品标有“不含脂肪“包括:
* W/ |) F/ g6 t, m4 gA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& O5 o& b, i* g! J; D9 v
1 {- h, ~% m6 a. t8 `! s38.Which of the following is not a problem associated with converting recipes?$ s3 i8 K, f" V4 ~
下列哪项是不相关联的转换配方问题?6 `3 g2 ?1 Z+ g
A:Unit cost 单位成本
1 g2 ^" \, o" j( Y$ E$ a* @) Y
+ l5 F' Y! @" [5 K* t! g$ i0 \+ e# E39.The condition or cost of an item as it is purchased from the supplier is called:) M3 [. h- b* [; ?- d$ [2 b
从供应商采购的物品的品质或成本叫什么9 c, i0 c$ D# M1 l0 ]0 v
A:As-purchased cost 购买的费用
* P: }5 m' F/ u; ^' C7 ?1 A
% ~# I& L" A7 H! \40.The amount of stock necessary to cover operating needs between deliveries is known as:
: t+ d9 R* l! @. k在新货到来之前用于日常所求的必要库存量叫什么
: P4 O* Z9 s, KA:Parstock 基本日常最低库存$ x8 y1 f& ^4 z4 C1 I

! `  g: `7 k2 S* g. T6 u41.Which of the following abbreviations is used to describe the proper rotation of stock?, E" }- T; O; N3 y) J7 l
下面那个缩写是用来表明正常库存流程?' v+ y% S& u: r
A:FIFO=FIRST IN FIRST OUT 先进先出8 V, W9 X" D: r3 @

6 n& N) J! c6 T1 z# d7 u42.Which of the following knives is used to turn vegetables?
! i% W9 G. l, q6 T2 q' O( ^下面的那把刀是用来打开蔬菜吗?2 ?  v  A; k8 }* X7 a9 N- q
A:Bird's beak knife   鸟嘴刀7 m! ~, ]& T* j8 F; g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* i4 q! x& \7 T; x4 x0 Y5 J8 h
6 u5 Q, \) A( b/ T" t: b
43.What is an instant-read thermometer best used for?% `9 ~: c+ L& Y
即时读温度计最好用于那方面?
- y& [7 k" _- s( eA:Checking the internal temperature of a roast 检查被考物品的内部温度0 G( `& t3 p, A' P" b" [
% J0 _$ F3 r9 a2 a% Y
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. ]' @# p+ P4 W下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 C' {* R# P4 c1 h0 j- BA:Cast iron 铸铁
6 k5 V5 Z0 O7 |5 f" B/ o; S) k/ P! {4 L3 `, m
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?% s% o& z. A/ f7 v2 o
哪件装备下面有一个可移动的碗和一个S形叶片?* g$ h  P! B0 h0 Y- h6 a
A:Food processor 食品加工机% ~& `/ A* d+ Z5 r- q" t
http://www.google.com.hk/search? ... iw=1263&bih=572) H+ J$ G, E7 C$ q7 {3 W! U; r
* A; {  B- M$ a3 k* S
46.Which of the following is not a rule for knife safety?& B9 B* `  ?( H, C/ ]1 U# A/ y. i
下列哪项不是用刀的安全规则?- S$ Y3 o) R. g- U6 j
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# ]8 {% f; P! `9 ]0 Q0 O, \% i

2 t: z# ]) ]% Q, x  ^+ K! m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, S2 E# G9 [3 N9 o: I' z) v
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 M5 R5 F( a3 K1 r: S, p# r
A:RondellES ! J! }4 R( \) X  i5 B
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
; |5 I+ L+ l! ~' M3 f
2 n( {* Q8 y) C- k+ S5 d8 n48.Which of the following is a diced cut used to garnish soups?8 }6 n3 c0 q: Q3 m1 p
下列哪项是切成小方块用于汤的装饰?
0 K: k  A. @  `9 \/ h. _8 O2 Z  }' t- rA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm7 H$ a$ u6 W# \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ z/ v. A3 s. {" q, 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!!——( D- |/ Q" q) c2 z- w
A:Gaufrette ' F  P1 P* s, m+ z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 J# Z/ D3 \+ Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# w: g; h4 Q, X" k$ A3 i# [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; V( ]2 O1 b- b# g
, l! H6 [# L% `! W
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( @5 @& t4 a! B+ t' G8 ~# d% a$ A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)! D0 L9 @0 m( t) s
A:Cilantro 胡荽叶 香菜
& V' q; q0 Z3 z. W/ s9 vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" M$ u" q1 k8 I* V8 U

( f$ C5 V- V+ [% {5 H60.Allspice is made from:
7 X5 L  D) r# |3 p 多香果,  多香果香料是什么  [4 T, ~4 f- _; v$ f: Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 C6 k3 L% s' l* k3 O+ V9 H. w4 H
A:A dried berry 干浆果. O4 I4 \9 G" R8 \! _  e

! q  G! G9 s% ]6 Q7 u% s61.Which of the following are used to make a sachet d'épices?& k/ v( D6 ?$ r5 a- G2 k
下列哪些是用来做香包德épices?
# l: B! K' V7 n2 t* x1 D* n* Rhttp://www.sachetcatering.com/
, X8 E/ u* X4 B: wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ L4 x" O; I2 I, K
! f* r" m$ ]' r* a* C8 f4 ~! T
62.Which of the following condiments are not soy based?
0 Q6 C5 v2 P5 m) c下列哪项不是酱油调味品的?2 K: P1 k" H$ n0 P: s/ S; M
A:Wasabi 日本辣根5 |. V1 L4 z, _8 t# s  R" Z

: I( T1 F9 y% t1 ^1 T& E' a5 x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ E7 a7 p* `6 {0 {/ N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:
/ W. ], B7 o4 \8 FA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
4 c; x% n# [2 K7 S: ]# y下列哪个步骤是不是正确的蛋清搅打程序?! O4 k: x/ V" E" H5 A; m
A:Allow to rest before use. 允许休息后方可使用。
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+ l8 a" A- ?5 q: l' \6 G; @; P! b65.The weight of a large egg is between:一个大鸡蛋重量介于:
, \: m0 H( W- H: m; zA:56g and 63g 56克和63克' c; u% T; F' N' W

+ |1 j7 Q3 H& Y5 m9 b9 k66.Evaporated milk is a concentrated milk that is produced by removing
3 ^" o+ t! q3 S炼乳是一种浓缩牛奶 是去除什么做的
1 E- y( C$ `3 RA:60% of the water 60%的水
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+ h9 Y: F8 X$ u* Q" j1 y; j- W! l67.A method of cooking that transfers heat through a liquid or gas is:
6 r" B8 o; I0 g# z) {. G1 v一种烹饪方法,通过转移液体或气体是:
! r( L/ K% O8 o9 b% Z3 B1 CA:Convection 对流1 i" w! |1 Y% Z2 m( M5 X' Q" m

+ S. Q* K9 @, Q6 D) @( @68.The cooking of starches is known as  烹调的淀粉被称为
* _5 @$ z: h9 O( v/ t, ~8 {: bA: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?5 T6 Q& @  Z2 |6 E- I
A:Braising 烤
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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:
; ~! d/ C- t$ Q3 d& sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理+ a; Z/ b% J! K, t# F- v
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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
4 _" U+ G  @" m1 R, o( ?0 B8 kA:Fumet 原汁
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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
$ J7 w0 c0 P. L* J& {# P( Y3 `6 uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
: {; K% d. c0 B  B  `下列哪一项不是用于制造高汤(低汤)的原则?
, N, Q2 @2 c' T+ L' y  RA:Start the stock in hot water.开始在热水中操作# y4 c" b7 H* ?* B4 _5 R

. O" E4 l3 D; r% m% m74.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" L: O/ s2 u0 P; K6 G) o
A:Remouillage 法语熬汤
/ y0 @1 K/ M! d  qhttp://www.haibao.cn/blog/post/176242.htm
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