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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。
, T1 c2 }9 @, n
7 i+ F4 ]7 f! l! @5 [, q: u7 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。
: j3 j7 P: D% a  F, Z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
* H$ x: x6 g, U6 P8 E9 [1.Which of the following methods should be used to determine doneness in a New York steak?
5 @) e% I/ }1 b% Z$ o* a& F' I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 t% f& l: `5 m) }
A: pressure touch. 压力触摸7 i! E( S1 b# w2 b5 w5 Q- j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 g/ n2 w& |" }- Q3 y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
! I8 O% |1 ?- F3 R& o& A0 ~A: acid  食用酸
6 M: ^/ ?7 k" p: T" L% i/ D, X3.Vegetables are major sources of which of the following nutrients?+ E+ F4 C  l/ b/ H* B1 L8 p8 Q6 X  O
蔬菜中包含的主要营养有哪些" J) W* U% K/ R1 a8 {
A:vitamins and minerals. 维生素和矿物质。
8 U& h5 }" J+ K% f6 d+ U4.Cauliflower is commonly served with
# J7 L% n: E* q% ~% d! I' A, ]  T花椰菜(菜花)最常见和那种酱汁搭配! ]& V/ o8 G: H: y1 L2 N
A:Mornay sauce. 奶油蛋黄沙司
( D9 Z& i4 [; z4 [9 D. i0 L3 v+ f" x5.Which combinations of products are found in pie dough?& e0 t7 X7 Q6 w. s" i6 O
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 O" I9 }9 k. G: P# E
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% q4 V  r4 \% n7 b# f( T+ i  ^
6The French term for mussels is 法国语青口(海红)叫什么  Z7 G* e7 l# ~. ^
A:moules.法语青口,海红. {* G. E5 F9 p6 e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# Y3 e  t8 h) H1 }8 F  eA:faintly fishy. 稍微有点似鱼味
/ D1 G0 d2 l9 x, {" d" ], S8 P8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用$ B# U4 e; i1 S) ^2 ^8 ~; N
A:2 days. 2天: f3 Z: G' I) [* w2 Z3 Z' r
9.What are the principle ingredients in ratatouille? 0 r# x' R" F2 K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) z0 ^% L8 ^0 S9 u
A:Zucchini, eggplant, green peppers, onions and tomatoes: S9 Z* F7 d! q1 L
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
5 @" ^  T5 I* D: t6 g# R, f10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 J) M, P9 x; _7 ~8 o& HA:cook food in quantities that will be used up within 20 to 30 minutes.4 c0 J2 Y7 @6 w! O6 U2 T0 v
大批量烹煮食物要在20到30分钟内
; N- N: s/ T! U  p0 g11.What person has the authority to issue a Health Permit?
* N2 D5 ~, O$ z6 u谁有资格颁发健康证(卫生证)。
8 P8 D/ Y) Q" k5 Q; {7 Y4 o, L% ]A:Medical Health Officer.1 G$ m, u5 X/ e
医疗卫生官员。
# m& W" k& T9 f% g: k: r$ p12.For what period of time is the health permit valid?
2 @4 h$ d- |* h9 K2 e健康证的有效时间是多久?, }1 v4 k  t! s9 H5 d1 J
A:12 months.12个月8 a2 e) L  k! v$ S! z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ S  E8 P& Y  `" t' a# V
在食物和饮料准备区,通风系统换气的标准时什么: q$ m4 [: M4 |9 K; w! G- A
A:08 times each hour. 每小时8次/ E: V" [# W6 r. U9 q
14。The minimum temperature for manual dishwashing in the wash sink is
8 B" _! b: b; ^# m( ^手工洗碗,洗碗池的水温最低多少度?" t+ n9 l- @' p' E& c
A:110 degrees F (43 degrees C). 43度" K1 n. j- m2 U8 j* H, C2 o9 ]- h
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:% \0 \+ @' e6 e. i: b
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. ]0 N, ?, n1 D' PA:180 degrees F (82 degrees C).  82度
. Y( B, x+ q" s! G( {% T+ p16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& b; E! V" x% v" f用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
' e  S- b, u* p& A0 Q# jA:en papillote.  法语自己理解. U' y6 `2 j4 X
17。Wing or Club is considered a
/ x0 n8 T0 d! R. u: e( G7 {翼和CLUB 被看做是一种..." D( Z9 }, Q! u/ Z# d
A:Bone- In Cut     带骨切
+ @, F6 I& U# c: J: z7 n8 n5 P18。New York is considered a   纽约牛扒被看做是一种
; i' Y+ D2 `+ D1 Z6 M+ c  M; D5 t, nA:Boneless Cut     无骨切% H2 j8 X9 {& t. h
19.In general, a court bouillon for freshwater fish will contain; T; _$ l  |! r7 A2 y% t' U
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: D7 R7 C2 b; O; D: M  q$ i" M
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ I' Q( f' O# [和做海水鱼同样数量的调味料和香料# q' x/ i3 R8 _% E$ X2 N6 ]4 D
20.Anise is very similar in flavor and appearance to' Z6 [5 _5 D# f  ?! t
八角和下面的那种原料有相同的味道
1 P3 j; X" m. }% ~A:fennel  茴香; z$ D6 x" [- B& w$ Y2 c
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ q4 I: e( q2 n9 A. O0 q& S. I+ L
下面那种原料更像大葱且有平面的叶子5 j& D( C5 N7 K& x, H
A LEEKS  似蒜葱 (这边人叫京葱)  L+ t% B- D; A4 I9 ]. r( r8 M
22.Which of the following cutting shapes refers to a small dice
; c& g: q' T, X' @/ m5 R+ |下面那种刀切形状指的是很小的粒(末)
. n: @% \- b, ?+ n. w; iA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" X& b3 h; V) m2 H23.Oil is added to the water for boiling pasta in order to( g3 b. ~2 X+ n0 W. S/ f( v! M
向煮沸的pasta (意大利空心粉 )中加油是为了! U0 l, ^8 i7 V, i
A:prevent the pasta from sticking and to minimize foaming action.' L, h6 ^3 a6 ?# ?
防止面条黏合并降低发泡。
3 _" u" O! D5 E4 a' o: x24.Which pasta dish features pine nuts and basil?! d$ v5 k2 Y3 A& a/ N
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)8 C5 X8 a8 ]  ~1 N( _
A:Pesto.一种绿色的意大利面酱 7 B! X! N3 R, ^9 b  N
http://www.tianya.cn/techforum/content/96/563836.shtml
; y" O  H0 I! L# Q: S7 B% Y8 V2 Y* G
25.Which of the following is a spring vegetable similar to spinach?4 o# q" Y& G# t
下列哪项是一个春天的蔬菜类似于菠菜?
! f" h* q, R1 vA:Sorrel. 酢浆草。
0 K( b$ D! Y  j/ o' ^5 Shttp://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:0 s$ S, l- ~( K; w2 S7 U! D
哪位厨师最早带来高水准浮夸的美食; [8 \9 m! M& N# Q% Y. Q, [* n
AAntonin Carême 人名 安东尼·卡罗美$ w/ {2 e. ~; a( R

1 \% K" G" |' Y( g/ D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 B9 G4 ^& M3 t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. S( [& M' `1 ?3 BA:Cast-iron stoves         壁炉
; c1 F, n) c+ i6 W% f6 n  Uhttp://www.usstove.com/products.php?id=6! |% P5 m" ], Z2 ]: p1 @

: _: H( z0 r$ Z9 {& G$ Z7 [28.The French term used to describe the roundsman, or swing cook, is:
& C- @" ]" e& N; @; y; H, ?法国术语,用来描述roundsman,或摇摆厨师是:0 [+ I- g: ^5 A5 I& M
A:Tournant   图尔南
. v9 b, |4 O  P+ n  e! v& ?, K
* j- T% P# o7 D3 h; l" m29.Another term for the wine steward is:
8 |* @) T/ ~8 o8 g葡萄酒侍酒师的另一个术语是:
) Z; N  a9 w# x, `6 ~  R8 [A: Sommelier 侍酒师2 `7 q7 o/ }8 P

  z7 I# O& @0 Z30.Molds, yeasts and fungi are examples of a:
9 v* ^% u# L$ x+ D4 X& F7 M; d霉菌,酵母菌和真菌是一个神马例子, P( y) v, B5 `8 n: L! P% w  ^
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 q7 V  m  @  R8 g) g* C* `
根据加拿大食品检验局,食品的危险温度区在多少之间:
# w! O4 q: g9 Y, [, T5 y6 g6 |( yA:40° and 140°F (4–60°C)     4-60度
3 }) g* ~5 v+ Y3 _, g. j( p: }3 K9 a& V$ q
32.All bacteria need the following for survival:
& V# f, }/ V& M5 _8 P  @所有细菌生存需要以下哪些内容:8 R# k+ l, y& @2 I( `/ k& U$ J9 }# W
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% `7 Z' \7 p7 I) t! u

' g, I; ^& S% \) H/ [" b% y7 e$ D33.Which of the following correctly represent critical control points in a HACCP system?
2 T, s4 r7 q: v$ v2 q( I* J4 i. I以下哪项正确表示了HACCP体系的关键控制点?
7 X- u& |' T& V0 u4 u! tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % f; T4 |/ f0 q1 L% |+ U9 D2 R$ ?2 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
6 q# M1 v; ~' Q8 M, i0 n3 p
4 v4 x; `" [& Q34.Which of the following is not an example of a carbohydrate?. L8 u6 V! H. f$ `% y6 r. {6 x
下列哪一个不是碳水化合物的例子?
, Z0 T9 k$ c+ k! U; A& T" p3 mA:Essential nutrients 必需的营养物质2 x/ C/ Q! W$ q9 M3 j# K
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35.The process by which a liquid fat is made solid is called:$ {. Z  E! N5 h; d, {
液体脂肪做成固体这个过程叫什么
$ }( r9 d. w4 V$ G8 |, m+ WA:Hydrogenation  氢化/ \# n+ i' |; y! Q0 c" N

6 L# ^1 O6 L5 N+ j) i  l36.Which of the following is not an example of a fat substitute?
. m" ~! V$ I  @! J9 q下列哪项不是脂肪替代品的一个例子
9 \0 l0 N& F6 u: X2 H1 @5 QA:Acesulfame K  安赛蜜K表
. e( W% ~5 _  G( l" R0 T& R' M8 {! U  {: O% j# v5 ^
37.Health Canada requires that a product labelled "fat free" contain:7 B) T7 g) }% e! d9 X
加拿大卫生部要求的产品标有“不含脂肪“包括:
* R$ \2 y* }: H. r/ nA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 c5 t7 y/ P' l) W* z

" @! y4 u; e) I( x38.Which of the following is not a problem associated with converting recipes?
1 r3 V- S* U7 F3 a/ q下列哪项是不相关联的转换配方问题?  [! h% O( C4 n3 U( l0 ~9 b
A:Unit cost 单位成本" k' Y3 ~2 n* I, V6 p' Z: X
7 L3 ?3 n- W9 z. o( N: a) ~
39.The condition or cost of an item as it is purchased from the supplier is called:( N3 O# X3 t$ a; d* ]$ O7 H, N
从供应商采购的物品的品质或成本叫什么" p* X& m, o1 z* X9 Q
A:As-purchased cost 购买的费用
) y2 {8 B; |2 U, D( ^3 ^% t- D- }$ L4 t! R/ J9 g# e
40.The amount of stock necessary to cover operating needs between deliveries is known as:0 s9 S" }1 ?: |9 A$ M& z
在新货到来之前用于日常所求的必要库存量叫什么
. N! N8 i) s  J4 O% e0 T5 M" PA:Parstock 基本日常最低库存
, T( W1 u. u5 k" [  B3 R' V: p) q) D
) Z+ i- ]0 {9 D6 `  L' Y7 I41.Which of the following abbreviations is used to describe the proper rotation of stock?
( y9 r* @9 P& y/ o9 d6 I) y下面那个缩写是用来表明正常库存流程?; M; p4 N: ^! D- i  W9 V; \4 R0 {3 }
A:FIFO=FIRST IN FIRST OUT 先进先出
5 H) X' T& x" j$ \" c& y
& v( n; H2 v, h0 }5 H42.Which of the following knives is used to turn vegetables?, E6 s5 U# O5 D
下面的那把刀是用来打开蔬菜吗?
! u2 I6 r/ A( _0 v1 r0 T( x9 G" Z6 {! F! {A:Bird's beak knife   鸟嘴刀
* d7 W. d0 O' w* C0 ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- C$ ?# K( T1 w3 o' a- B$ u1 l5 b. `; H+ ~6 R
43.What is an instant-read thermometer best used for?1 L- t- o! \: S# \% [0 {& ^; \
即时读温度计最好用于那方面?
! M% g( p" U: W. E: xA:Checking the internal temperature of a roast 检查被考物品的内部温度
3 K( h! K1 h! _2 i+ W7 M, ^* s7 o0 D8 r3 u" S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% [! H5 k2 V+ |2 Y* c: u. k
下列哪些金属材料受热均匀,通常用在铁板而且非常重& r# I; L( c6 d3 d/ `
A:Cast iron 铸铁
0 A  ^  `1 X. a5 G# i) `' |, l+ b5 ~* v# j; X+ g
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 l  |2 Y$ [% Y: G% A
哪件装备下面有一个可移动的碗和一个S形叶片?
' [/ Q7 ^* P$ J+ e6 C: Y- ~A:Food processor 食品加工机2 f3 y! a# B$ }" M4 n+ L) \
http://www.google.com.hk/search? ... iw=1263&bih=572/ w5 @% B) S% D* ?9 V

) ?% h6 l9 D; L6 E1 ^46.Which of the following is not a rule for knife safety?
! C) |+ D0 K: ~) \2 P下列哪项不是用刀的安全规则?% f6 F  Y' f/ o& N4 ~7 j9 v
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: C4 y0 h4 z, _

+ u+ w1 ^1 l6 U7 w( z" ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, D! p& C2 b4 R+ G4 ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& b; m* ^  J8 x' }A:RondellES ; j1 Q: T& w: }, ^1 C! W- x
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ `5 e1 o4 q3 J4 U7 N+ Z! M) U" g% K0 v  L% O  j. `
48.Which of the following is a diced cut used to garnish soups?" A8 g/ h' Q2 }8 O4 P% s9 X  [! i
下列哪项是切成小方块用于汤的装饰?
8 E9 V/ i$ L: T9 p" c4 F: {7 fA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- Y  e1 V) X4 H4 {
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 [6 p" e: N/ o) t2 ]+ Y6 L
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!!——) i. h* G' f$ y. J" l  J5 T# n
A:Gaufrette
5 O1 U, i( D& V% ^! b# o% M/ g) Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' k0 t+ X. M7 gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* V4 G/ j$ D* e" x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 @3 [9 h, ]" \- {2 @

3 x# d4 F2 q$ ]" R7 C' P& c" y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 j6 l( M% {4 k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 n: f, C9 }' W6 {" _7 ?
A:Cilantro 胡荽叶 香菜
& v9 L" c, U% r% ?2 Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 _) }% C+ n, V- [5 K# \$ I, W& q- E' _1 u, n& D$ l. \: ^
60.Allspice is made from:
' X1 b! l! F" {  X4 @' R 多香果,  多香果香料是什么
) |8 u3 P3 X& n, \( \7 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 h5 G6 N* @9 f' A: y# N  OA:A dried berry 干浆果
, s- \5 \, p8 U; W5 F8 R/ {# Z/ Z3 U" |/ c, @' Y$ j, E( v" o, M
61.Which of the following are used to make a sachet d'épices?
0 J+ b% g% O! V: f下列哪些是用来做香包德épices?
  a2 ?8 ^0 ~; l4 u% N& @! J) [- khttp://www.sachetcatering.com/
. c6 u" ^4 }# \4 B  k* B! YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# c4 P# t. ]! U4 T

% {9 Q, ]: w1 `% g62.Which of the following condiments are not soy based?; D5 |1 @3 j4 [5 U" j: U
下列哪项不是酱油调味品的?
# S" ]2 ]9 r7 w! FA:Wasabi 日本辣根7 `5 B9 M% _& _: d' z" v9 M
5 u+ x& d( I% X5 ]# L
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* X3 C; R3 C/ X, U9 P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) [" F; n) @9 yA:Pasteurization  巴氏杀菌
+ }; M( u# O$ W5 \4 }+ K0 p; X+ n
64.Which of the following steps is not the correct procedure for whipping egg whites?
: h0 @) Q4 s1 I# H1 |( O% D* D下列哪个步骤是不是正确的蛋清搅打程序?: P4 v1 o) _4 g. e9 s
A:Allow to rest before use. 允许休息后方可使用。' M2 O/ z" R- j

/ h( p8 L; o- o; M% Z  L/ Q" x65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 t2 S  f5 b& F$ c) Z3 {! wA:56g and 63g 56克和63克
8 ~0 a  h% l1 ?# s! i0 V  g' t' d( Y
66.Evaporated milk is a concentrated milk that is produced by removing0 k% [  r4 I! F" e. d  O
炼乳是一种浓缩牛奶 是去除什么做的
8 B* }& ~# V4 E$ C  dA:60% of the water 60%的水
; Z# s" Z; {+ \) m: W! z5 y9 x9 {" D$ v$ h. G
67.A method of cooking that transfers heat through a liquid or gas is:6 Y2 Q, ~! v- T* Q
一种烹饪方法,通过转移液体或气体是:
7 o, I2 U% ]  ?% }/ z( d% oA:Convection 对流
& P: J( @# X+ I5 n6 Z/ O# y2 i/ \* G  \: |/ |( j1 B
68.The cooking of starches is known as  烹调的淀粉被称为
2 e9 ^9 x6 g* Y" ~" n1 uA:Gelatinization 糊化
. }* g( @8 {: j, P2 f4 R9 {) j. W0 v+ H: y' A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( Q# m. h% |0 W% C" o6 rA:Braising 烤
7 F6 S, e! a% [7 d6 A2 Q2 G, A
" R/ h* F% ]$ W# e8 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 L0 r4 k. U! \- t. r! tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& A; x1 b( X9 z
- U- ~0 C+ O! W# O  m
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
0 K/ o2 H& G1 I" e$ S2 z# cA:Fumet 原汁2 N5 [* O" R) k: E# N

) [6 n' K6 i' A6 H72.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
; A# m  w1 m' S) ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 a8 w( o3 w. G7 R
+ w- l9 X: d  ]' B$ J73.Which of the following is a principle not used in stock making?* ~; B$ D6 Y  J3 J7 F9 k: \
下列哪一项不是用于制造高汤(低汤)的原则?
$ P# x, W/ ~( Y( T2 ~A:Start the stock in hot water.开始在热水中操作5 C" F) M# U9 d5 e
' V( V1 h) s0 P* s. A8 P
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 E& Y/ G4 P9 d; }; P# aA:Remouillage 法语熬汤0 m! D4 X( Z. C) J
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