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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。
. [; s! |$ g7 C* t1 o
& S& j8 B3 `9 B, e0 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。/ y, x9 ]# b1 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7 r8 B" a) c6 J9 t! {- J
1.Which of the following methods should be used to determine doneness in a New York steak?
3 z( M- w- h( m" l, K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)
9 z: L8 {5 f6 lA: pressure touch. 压力触摸
, {" B+ a, |- J) _, g3 K* [% A2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  y9 e$ f2 W; |( j% e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. j4 u' O- ]' o% g8 h7 h4 T/ k
A: acid  食用酸
& @& t8 d1 @3 H  t* S, K2 p$ H3.Vegetables are major sources of which of the following nutrients?
3 ^8 F$ c2 k- a蔬菜中包含的主要营养有哪些& Q* g2 V8 f, i! `: ^
A:vitamins and minerals. 维生素和矿物质。+ o0 F0 V5 b9 p8 {! \8 W/ a
4.Cauliflower is commonly served with' J" E# E  K, l2 @
花椰菜(菜花)最常见和那种酱汁搭配
+ a) g5 [5 H% C& j8 W+ nA:Mornay sauce. 奶油蛋黄沙司% l  P3 p/ t2 i3 `/ a! f
5.Which combinations of products are found in pie dough?5 N" ?" L. N! i$ g' z9 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??)
8 q) Q: K- R1 }+ s1 r# Z+ _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 ~' w7 M* j$ e- F! z* v& G! ^6The French term for mussels is 法国语青口(海红)叫什么% }( u/ q/ R/ k/ l$ ?
A:moules.法语青口,海红+ f. i3 Q% n2 v% s+ X" L
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 C: |% T- }' _0 z2 ?# M3 HA:faintly fishy. 稍微有点似鱼味7 S& K3 f( g: W! ~6 }4 P
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 j9 h) [' P2 e
A:2 days. 2天" l  F9 s/ [# p) ?; o' w
9.What are the principle ingredients in ratatouille? " y/ a3 M* k  a) x
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- Y9 B% k8 C1 |  {1 I% pA:Zucchini, eggplant, green peppers, onions and tomatoes+ V" X: K7 b% \, q  I0 `
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! L% O0 \/ r: m$ N! s10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) `% p; S5 O4 i
A:cook food in quantities that will be used up within 20 to 30 minutes.
5 F' e* J# p% f5 d0 R大批量烹煮食物要在20到30分钟内
) h9 Z) [! ]7 B1 Z11.What person has the authority to issue a Health Permit?
1 }! V# _9 L" ?. J* o谁有资格颁发健康证(卫生证)。
7 a! u" g* J( \7 UA:Medical Health Officer." P8 j, b. D3 V' @7 M
医疗卫生官员。
( \5 S: f) @$ v12.For what period of time is the health permit valid?- D6 S9 t, ?& c, j- f$ x. |2 r
健康证的有效时间是多久?
7 v+ p$ m1 j# T" D$ PA:12 months.12个月
6 {+ _0 B' F5 O! G- O1 Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 @) @. s9 [: K
在食物和饮料准备区,通风系统换气的标准时什么
  w# j. h$ U3 QA:08 times each hour. 每小时8次5 k( }/ n# }9 T
14。The minimum temperature for manual dishwashing in the wash sink is4 j# b* K; M/ Y3 v9 H0 {
手工洗碗,洗碗池的水温最低多少度?
' }2 `8 m+ Q2 ~$ a) p1 }A:110 degrees F (43 degrees C). 43度
4 u4 S$ a6 _7 d3 x$ f2 C15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& }9 q. J: m! m" B, R4 y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
! y! a! Q& d; I/ mA:180 degrees F (82 degrees C).  82度0 P" D+ r. o: X/ n7 a: k0 X' i
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 v- W8 V# a9 R6 q# e( l# i( S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ K0 E6 c) x, @
A:en papillote.  法语自己理解: V" e* ?" k7 T2 s) \( N
17。Wing or Club is considered a
0 Q) p+ @+ m* ~8 a! L8 i翼和CLUB 被看做是一种...
7 x( g8 p' y# n4 z7 B) JA:Bone- In Cut     带骨切
: ]' ]+ O# v- _& d; m  U18。New York is considered a   纽约牛扒被看做是一种
9 v, Y' {" Z1 E% p& B* HA:Boneless Cut     无骨切
9 [% v: W1 Y" `. [. S19.In general, a court bouillon for freshwater fish will contain3 j4 B- @. @3 B+ I$ b2 G/ R
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" \1 w/ g, n1 E( ?! {
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# t, M7 S; ^" d3 S和做海水鱼同样数量的调味料和香料
) n3 C" M" C/ u0 x" Y) Q0 o# n0 v  v20.Anise is very similar in flavor and appearance to
- d0 E+ ]! Z9 Y6 |( F* c八角和下面的那种原料有相同的味道
( K$ z7 P1 y; V. d+ c/ `A:fennel  茴香/ c4 ]  e( o- B3 ~: P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' y+ F( k* b3 K5 K0 m8 J/ I6 h下面那种原料更像大葱且有平面的叶子
' T6 [2 a7 H; A8 rA LEEKS  似蒜葱 (这边人叫京葱)
' e( i" x2 F! `8 O6 Z! d* j22.Which of the following cutting shapes refers to a small dice
' ^2 s/ O. m+ d下面那种刀切形状指的是很小的粒(末)* Z; c: T# N+ f0 K1 z# o3 c
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
; Y5 t2 x# J0 i- O& P! }23.Oil is added to the water for boiling pasta in order to: Q7 _( |% |6 k+ x0 f
向煮沸的pasta (意大利空心粉 )中加油是为了
6 h; Q$ m# D2 O" g9 oA:prevent the pasta from sticking and to minimize foaming action.
+ c) m7 |  R% M防止面条黏合并降低发泡。: N! Z5 ~, X1 t0 A: k
24.Which pasta dish features pine nuts and basil?
9 X' s: K4 X: c& u" e: r$ W下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 @5 A6 u5 F7 b
A:Pesto.一种绿色的意大利面酱
* m& p- ?- D: m$ u4 F3 T( T6 Thttp://www.tianya.cn/techforum/content/96/563836.shtml) T3 E* F9 q4 u! f/ u+ L7 P
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25.Which of the following is a spring vegetable similar to spinach?
& K# u* N1 g- k7 u3 K0 g下列哪项是一个春天的蔬菜类似于菠菜?
- w" `2 V7 X& q* ^6 c3 x) s2 pA:Sorrel. 酢浆草。; V" Y: D; s0 x
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?
理袁律师事务所
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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:
# u' g- p2 ^9 N( k哪位厨师最早带来高水准浮夸的美食
2 I8 D# s% t7 y/ \/ s( ~AAntonin Carême 人名 安东尼·卡罗美  y9 ?+ |4 ?- d8 x2 D6 N$ D+ A5 S
% F) {7 Q- n  J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ e% U* i9 q% N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& L4 |4 _* G0 ]# E, t2 [) dA:Cast-iron stoves         壁炉$ t& V6 |$ N- F1 X( F' B& |! X
http://www.usstove.com/products.php?id=64 `. S/ m) V8 n3 \$ n& ]* g

* c6 r  V( H1 ?  G! M' [  ~28.The French term used to describe the roundsman, or swing cook, is:
5 f; B0 _. w" j8 p  R法国术语,用来描述roundsman,或摇摆厨师是:
; j/ y* i- m/ l) q" vA:Tournant   图尔南
; m( u2 G( U7 C9 Q9 D& K# n* D1 R0 J2 Y7 r4 S
29.Another term for the wine steward is:$ Y# k2 N# h) W1 @
葡萄酒侍酒师的另一个术语是:! B) {6 D0 g5 \5 B# k
A: Sommelier 侍酒师1 y3 g, U  t( |4 m1 Z4 |1 o5 z
1 M6 i$ u" d& B* G' H. A( g
30.Molds, yeasts and fungi are examples of a:
" U0 E4 c% \$ k* j* N- N2 e霉菌,酵母菌和真菌是一个神马例子9 ^3 U: q8 I. q5 j: ^- C
A:Biological hazard 生物危害
9 W9 q0 c9 f9 w. G2 O" K( l- U' J9 ~  O/ ?* w' v; A% e! W5 |# K' E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:+ \" \0 f7 |/ L
根据加拿大食品检验局,食品的危险温度区在多少之间:
! h5 [9 _$ B) x/ T& sA:40° and 140°F (4–60°C)     4-60度
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2 X' J1 ?7 C8 d, T2 f7 w32.All bacteria need the following for survival:
: E8 i/ }0 m% Z; W; p4 ~所有细菌生存需要以下哪些内容:% U, l/ ~( F  r/ }, I/ h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) S4 i' R  \/ R! w4 g( C0 q4 o6 l, G% i% _
33.Which of the following correctly represent critical control points in a HACCP system?/ R# k. U% q' G" b3 Y& b( D& y6 G
以下哪项正确表示了HACCP体系的关键控制点?( T2 A9 y( O! ~1 N' y8 i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 g9 y: ~8 v% ^) `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
! }9 \! w. E4 A( x' J9 |1 l' |( P) |6 f" ?7 ~, h: \
34.Which of the following is not an example of a carbohydrate?, s0 |# ?4 j) j& V+ m5 u! t6 }
下列哪一个不是碳水化合物的例子?
- ?1 r! ]' H0 j3 T; m& KA:Essential nutrients 必需的营养物质- ?7 T. r4 x$ }; l- Z
  c7 n6 k' k/ D5 \" n
35.The process by which a liquid fat is made solid is called:$ R7 m. [: m3 }9 a
液体脂肪做成固体这个过程叫什么
& b7 T8 B2 K6 t9 dA:Hydrogenation  氢化& M) E# |2 p# a2 d

) I2 I9 Q5 a2 A! ]/ i' M& \4 ?' J7 H4 c36.Which of the following is not an example of a fat substitute?) N( `. e* s% Y6 ]  s* b4 U
下列哪项不是脂肪替代品的一个例子4 S! m7 K2 I2 F1 Y
A:Acesulfame K  安赛蜜K表
4 t! X& n" t2 i, t0 c5 v3 T" U9 o5 V5 `; G( H1 }9 u8 n7 B" p
37.Health Canada requires that a product labelled "fat free" contain:
0 `$ O, \; i7 {加拿大卫生部要求的产品标有“不含脂肪“包括:- l* z" b$ i" A/ \1 j" X6 e$ X
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 a) g+ Y4 [: v5 G38.Which of the following is not a problem associated with converting recipes?
/ t- m5 Q8 n* d- v! p# k下列哪项是不相关联的转换配方问题?5 h3 @8 w5 y: q* a! [
A:Unit cost 单位成本7 E/ u8 f& u% h0 N. h0 F

! s9 n; S3 n. F39.The condition or cost of an item as it is purchased from the supplier is called:: J1 n* V& i2 o9 Z: J7 {9 I4 P; _
从供应商采购的物品的品质或成本叫什么
  `  P, B& v' \, N* x) nA:As-purchased cost 购买的费用
. Y0 ~# F6 u( Z" o. r) ^+ Q- \' D" ]9 ^* J% C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
- k7 x3 c5 K6 H3 }; X4 ^- K/ ~- T在新货到来之前用于日常所求的必要库存量叫什么
. U3 ]9 }- v: {; F( D- ^A:Parstock 基本日常最低库存# k3 h# R) a1 Y; H  L4 J) z

7 A. D4 p" ~" X  [8 A/ L41.Which of the following abbreviations is used to describe the proper rotation of stock?
( K. {$ A7 k% T; l2 n! a下面那个缩写是用来表明正常库存流程?
5 q6 M' c/ Q1 b5 aA:FIFO=FIRST IN FIRST OUT 先进先出
1 r  ~% L: `3 c" @% K& X) s# Y$ I( Q8 v0 J. {/ v+ i
42.Which of the following knives is used to turn vegetables?
9 @+ E6 r5 w; O下面的那把刀是用来打开蔬菜吗?
1 q0 w' [7 I" }# _' XA:Bird's beak knife   鸟嘴刀
% I: K. g+ ~$ n5 u8 qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; C/ M7 z1 O1 d
& m, Y, i( w- X+ ], Y# r
43.What is an instant-read thermometer best used for?
5 J1 E! b/ P, y5 U2 l& g即时读温度计最好用于那方面?' H# C' {7 a' {! R
A:Checking the internal temperature of a roast 检查被考物品的内部温度
  A5 \! d" m3 E# p& y
  i) z$ e3 \) A& t4 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% v! w& b* u/ ~" b# K下列哪些金属材料受热均匀,通常用在铁板而且非常重9 }: R3 m4 [- i) [
A:Cast iron 铸铁9 \0 I1 n2 [$ I

. X. \4 h0 `3 Y1 ?3 ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?4 S9 {8 U. U& i, t
哪件装备下面有一个可移动的碗和一个S形叶片?
. U' E# o% `! s8 Z0 d3 I- aA:Food processor 食品加工机
& T. x+ ^) b  n. I- e* phttp://www.google.com.hk/search? ... iw=1263&bih=5728 U1 r6 H$ M) a, y: N

' g. H* {6 R6 T1 l4 l( f5 I46.Which of the following is not a rule for knife safety?
. V0 C" N( V6 `5 s6 {: ?* k, j下列哪项不是用刀的安全规则?
% K3 O/ S7 k  n- }5 Z* }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; Y+ ^! m) f% P" ]  @
- G+ c  c' m- J$ |: q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  w' g/ M' o( Z7 Y' W0 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 \( j9 d& V- w7 R0 f
A:RondellES / v* C! T! Q: B- A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?- G, P! B% p% o9 j7 x( J
下列哪项是切成小方块用于汤的装饰?4 @) Q# }( X$ l! s' M( `$ ?% s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# o, [5 U- \5 x49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 Y" p/ {3 C8 \) D- S; Q2 O6 U
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 m# P( X' O3 Q) [( m0 |3 m8 xA:Gaufrette $ z6 n& I$ c! p6 d: ~$ b2 m, E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 J; G# z. S3 v9 R9 \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 e# G. O1 G2 M0 X' h
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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7 Q/ q3 Q) c; \% N3 N' n( q. ^' A9 [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ u0 M! f; X6 U8 N/ s) y6 w8 j& j
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)5 O1 }- z4 v4 Y% @/ B
A:Cilantro 胡荽叶 香菜9 |8 i8 o( L  g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 B5 b' i( R, y4 u  g9 B/ {2 z( `
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60.Allspice is made from:- ~& d& ]  j: b5 H. S: L2 L' \! u9 |
多香果,  多香果香料是什么
% [4 T3 K- V) T3 I# ^5 n# D, Shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& A* ^! j$ E% {" L
A:A dried berry 干浆果
3 @7 _1 |" J3 }6 E) G, b3 K" ^9 A% u' p7 Y8 c0 K$ b' M1 U
61.Which of the following are used to make a sachet d'épices?8 N' q6 }$ M9 ?# [
下列哪些是用来做香包德épices?
+ D6 B# c& r4 h, U' X- x6 Jhttp://www.sachetcatering.com/
& G+ L( T) G# Q9 ]! {0 @A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* w6 Z/ o/ b4 d1 E$ Q  v
6 ]1 A- D2 S# d  }- a
62.Which of the following condiments are not soy based?
/ _; B* b- @. A* U3 Q/ ~. Y7 y3 _0 p下列哪项不是酱油调味品的?! v4 Z/ R' }) w0 I3 o) A
A:Wasabi 日本辣根
4 P3 F! U- t0 r1 O3 v0 A" O/ R' O
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) z) w1 A9 C5 a) w0 R( 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:7 p+ |" E$ r) g
A:Pasteurization  巴氏杀菌
: f7 n" Q6 c4 y( A& E/ q$ W& k
) ]  G6 s- A, J9 h8 M' ]: T* Y4 J7 U64.Which of the following steps is not the correct procedure for whipping egg whites?
5 v/ C4 S) p  L' r* s) ?下列哪个步骤是不是正确的蛋清搅打程序?
9 C& z- F! z! k: @4 H- z% h' ~7 R& EA:Allow to rest before use. 允许休息后方可使用。" {/ J. m7 C& j+ V

" N1 T6 \8 g5 K+ h1 U+ C) S65.The weight of a large egg is between:一个大鸡蛋重量介于:; k# D" K) R. {
A:56g and 63g 56克和63克
$ l4 `, H, S0 k: \. i4 X- X. @0 s/ X+ u* v8 E
66.Evaporated milk is a concentrated milk that is produced by removing
5 _+ x& |) [9 j1 q  }* V炼乳是一种浓缩牛奶 是去除什么做的
" b8 [' [1 Y$ R$ H$ j! j, t6 ]A:60% of the water 60%的水
5 J, P! N4 j% E3 y3 P0 q8 e& N4 _) @! {! z6 }5 N. K
67.A method of cooking that transfers heat through a liquid or gas is:* ~% y# A4 A0 t2 d) `. H; S8 Y4 P
一种烹饪方法,通过转移液体或气体是:+ b; d: g! P* P. w2 l: Q3 w6 \$ p2 z
A:Convection 对流# W* R( g2 J' w
" @; Q2 R; f5 f) M" _: k
68.The cooking of starches is known as  烹调的淀粉被称为( x: C8 e8 x& G9 A
A:Gelatinization 糊化
9 O5 |5 [7 Q+ U& R! ~' b: l* Q/ i/ _% j: ]4 P& M7 c
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( L8 \+ M4 }% tA:Braising 烤7 W( W* Y% s4 H) v; C, V* h
) m3 r* q2 B$ F, j
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:
: Z- r% W& N7 ?% C7 [9 Y  CA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! F+ H% ]( _" |$ Y0 k; S' Q
6 S  b$ q1 h; y
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
; Z2 |1 I7 n+ N; ]8 kA:Fumet 原汁: P8 u! o7 Y0 Z9 d1 T

+ G  y8 J- w) ?/ P7 ?, `; T72.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
9 U# V# y+ |) G0 b; X& TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" c* {3 _+ e9 v3 P* C) w1 L* K/ w0 g9 h/ _% g" H
73.Which of the following is a principle not used in stock making?
/ x' U# ?7 x8 i5 r$ m下列哪一项不是用于制造高汤(低汤)的原则?
1 {/ v, ?9 A2 n. w9 `# f3 OA:Start the stock in hot water.开始在热水中操作* a: E9 S+ @! p) y. M
& J$ ~* ]  O1 V! x
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. {+ \5 X- r5 ?2 a: C
A:Remouillage 法语熬汤& v' f2 C0 v: n( M. I2 Z% {
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