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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。
  N) ?1 Q$ J. ]# n3 J+ N9 Z- G: k& x! a! L' ]
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。* p0 p* R9 {6 z6 m) G/ T
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
" Y9 A, D% _9 ]' O) t1 J- k9 K1.Which of the following methods should be used to determine doneness in a New York steak?
- }% C6 G- h" `6 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)3 Z$ Y! M$ d' {; M+ s/ w3 J
A: pressure touch. 压力触摸+ o; x2 x% K4 V: o+ j6 C
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid* ?. m/ \& x+ C& M; a+ |
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
6 G0 k+ c3 A$ k# p, W' m6 NA: acid  食用酸* `7 p4 {" E' X
3.Vegetables are major sources of which of the following nutrients?+ y( c6 @) I" X+ [- n* [) a
蔬菜中包含的主要营养有哪些
( b8 J, b/ [+ K* J8 T  rA:vitamins and minerals. 维生素和矿物质。
- `) x) ]) S. {' y- `. `4.Cauliflower is commonly served with
4 v% m5 }, d. }, z6 \/ }花椰菜(菜花)最常见和那种酱汁搭配
8 o6 ~/ s& F5 {: u9 pA:Mornay sauce. 奶油蛋黄沙司
6 b) x2 V9 w0 G* f" ~& y# U  I  y4 `5.Which combinations of products are found in pie dough?$ A5 S" B, d& Z" k
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)* y9 e" ]- \5 _
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 z0 S( e1 j$ S+ I* w6 L6The French term for mussels is 法国语青口(海红)叫什么
' t0 e  i+ H& e" u- n3 |6 l. _A:moules.法语青口,海红* [8 ?" J8 G$ v* [: D
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 r' U2 N* I% `/ X5 r
A:faintly fishy. 稍微有点似鱼味
+ N7 ~3 j( A# F) b. r8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! X3 x! Y" S/ r- c9 e1 k) R
A:2 days. 2天5 u' @4 n2 n, d' u0 S! g
9.What are the principle ingredients in ratatouille?
) c; m# |4 E% j3 J炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜): ^8 A8 ]( }& N# ]# B4 M9 |7 n5 i
A:Zucchini, eggplant, green peppers, onions and tomatoes
% n( o# f  `4 P5 a  i/ Y2 ]' s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' d2 c: y, P& ~7 j/ y7 [10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
9 g; J5 Z% d5 V& X, x/ _1 a) R! CA:cook food in quantities that will be used up within 20 to 30 minutes.
( K$ ^% P! ?, |8 Z5 |8 B大批量烹煮食物要在20到30分钟内
1 ]+ g( s3 c* u  y11.What person has the authority to issue a Health Permit?  s+ O0 K  k' ^
谁有资格颁发健康证(卫生证)。
! j) ^% l2 w0 v# IA:Medical Health Officer.8 H% f  {; F5 ]+ U' ~
医疗卫生官员。
& l% F, ]- _; b12.For what period of time is the health permit valid?. S' b3 Q; h3 T: A3 u- r+ G1 I2 R
健康证的有效时间是多久?) p& d/ Y6 T- w
A:12 months.12个月6 e8 J# d7 F/ M" {- f/ @( @
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  V  j& c3 \5 f) Q5 H8 y  A在食物和饮料准备区,通风系统换气的标准时什么! ?: t( U$ r5 n1 F& C( u1 X
A:08 times each hour. 每小时8次7 W$ `/ ]! p9 {) a2 \
14。The minimum temperature for manual dishwashing in the wash sink is9 F4 W; b9 A. @/ I& D
手工洗碗,洗碗池的水温最低多少度?  v" f! Z; P0 B, Z9 p
A:110 degrees F (43 degrees C). 43度, t. n# h; J( ?8 X7 f/ e& w
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 Z  t& Z' z; A# d8 {6 X" C. w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' Y( P: p2 F8 f, LA:180 degrees F (82 degrees C).  82度% Z* o* o; f! e0 u/ \0 V: L0 j
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called4 m; Z: _4 A4 c: B
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 z$ \- S8 }9 q$ r6 O# O
A:en papillote.  法语自己理解( o5 _9 c5 W( X$ t# T
17。Wing or Club is considered a
) e% X1 ?* W' d% f, }  ?& Z- K翼和CLUB 被看做是一种...
1 b2 G  v6 ?* G1 Q7 S( \$ e4 oA:Bone- In Cut     带骨切+ _9 W; a% A7 @+ g* s
18。New York is considered a   纽约牛扒被看做是一种
* `$ A$ S& I/ N) s% qA:Boneless Cut     无骨切
1 c' |+ c  l/ }0 \19.In general, a court bouillon for freshwater fish will contain
% J! f4 a) w2 s3 S2 D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4 K# h: \! h6 l5 |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.9 }% ^; N" F4 |2 [9 U
和做海水鱼同样数量的调味料和香料' F: _, ?9 b7 k9 `# ~
20.Anise is very similar in flavor and appearance to
  \0 e1 Q/ o' `" P, h- I八角和下面的那种原料有相同的味道
0 T0 L5 H6 U$ E% |A:fennel  茴香
4 |/ f+ e* f* W+ G; K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; }/ L$ U6 V3 |
下面那种原料更像大葱且有平面的叶子
9 D0 D( e+ H- ]2 k. \9 FA LEEKS  似蒜葱 (这边人叫京葱)6 y( b+ \* K  Y6 O% `& x5 [2 A6 ]
22.Which of the following cutting shapes refers to a small dice$ m* t2 G* A7 Z5 ~
下面那种刀切形状指的是很小的粒(末)# J% h* r. V6 i
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。7 p9 L/ @/ Z1 c0 u
23.Oil is added to the water for boiling pasta in order to
3 d' F5 m; v/ O1 p向煮沸的pasta (意大利空心粉 )中加油是为了0 I, J! j0 B& H( |. C& f6 j' O
A:prevent the pasta from sticking and to minimize foaming action.3 ]! v9 y1 v" a2 W
防止面条黏合并降低发泡。1 x" [  t  Y) z  u: ^
24.Which pasta dish features pine nuts and basil?/ s2 [+ B7 b9 ?" _
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# j3 A1 p' z6 a: c$ u& I, eA:Pesto.一种绿色的意大利面酱 ' |" w! T0 s  J. _* {* @. o: w: J& u
http://www.tianya.cn/techforum/content/96/563836.shtml
6 Y% e8 ?% y$ m. _- ~6 Y* Y! c2 r# x/ O. Q9 \# K( w+ {3 A$ l
25.Which of the following is a spring vegetable similar to spinach?
' K9 K% b* i9 w+ Q: U: a- _! g下列哪项是一个春天的蔬菜类似于菠菜?2 y7 z& E2 k, P' ]: b1 Q6 u
A:Sorrel. 酢浆草。
) T3 v# H) c6 @, V) W6 N2 ]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
理袁律师事务所
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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:
* j. k  ]8 V+ u8 \8 M8 {7 J哪位厨师最早带来高水准浮夸的美食
' M& X! O1 K- {/ w7 W% P$ gAAntonin Carême 人名 安东尼·卡罗美0 _4 s) g- ^  C. d

6 |; f3 }7 }; y* |; c' ?27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 d& [- ?5 {+ ]/ K4 y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 m( p, \5 C. v! {( i0 mA:Cast-iron stoves         壁炉- o0 ]5 \  _8 _# [$ c, a( }
http://www.usstove.com/products.php?id=6
5 T5 j, t% p4 m: r5 }# T9 {9 x& e5 U# D5 F
28.The French term used to describe the roundsman, or swing cook, is:
' q& A1 K1 i5 f& j2 l法国术语,用来描述roundsman,或摇摆厨师是:
5 u9 f. y# l( ^* {8 G" gA:Tournant   图尔南  p' m1 X% U: J

$ h1 M+ l# D' w4 W( h29.Another term for the wine steward is:" M) A: l$ j+ J8 ^' i3 m
葡萄酒侍酒师的另一个术语是:7 ]' U/ h/ O, w* \$ o
A: Sommelier 侍酒师
  O1 W* W% m, j) n7 I; g0 v$ C" I  J8 a+ F
5 B+ u: _6 Y8 T! A5 b' k30.Molds, yeasts and fungi are examples of a:* a6 \) o  ^2 N8 o
霉菌,酵母菌和真菌是一个神马例子
6 F7 Q* G& z: e' V9 bA:Biological hazard 生物危害( A. r7 u3 a. V6 W; m; o/ v
% R: {6 C! `1 a# F$ P% R/ _5 u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 _9 K& [9 w3 p8 m" G根据加拿大食品检验局,食品的危险温度区在多少之间:
: G4 G3 U$ }2 vA:40° and 140°F (4–60°C)     4-60度
  z7 k# X7 P- f& p
/ x8 }+ B' E% j/ A; `1 b2 F32.All bacteria need the following for survival:
) L4 I6 y) R9 b8 H; [所有细菌生存需要以下哪些内容:
: F6 F2 |5 Y, T# U( Y! HA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 _* P6 N$ F! i' l, r, ~6 e* F; J$ |. s7 T$ T  {% u4 m
33.Which of the following correctly represent critical control points in a HACCP system?* }. M- U" M/ n2 z
以下哪项正确表示了HACCP体系的关键控制点?
( s/ ^$ a6 r6 n; v. H  W) z2 m4 C1 O7 t, a. @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 u2 t) ~- ?( M2 F% ^" n- a* z% f食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 i; P* ^( l$ E3 s
" i  j" E& ?# ~# ~# m; A
34.Which of the following is not an example of a carbohydrate?/ z* i! L6 M' o$ {+ G
下列哪一个不是碳水化合物的例子?$ t+ c; E+ Y/ d6 X; a
A:Essential nutrients 必需的营养物质8 }9 {) l: \' Z$ x9 F$ ~. ~" n( L! j

* ]6 X# Q. c6 p# Z35.The process by which a liquid fat is made solid is called:
+ m3 E7 N  W9 t7 W液体脂肪做成固体这个过程叫什么; M& w' Y+ y: Y/ L
A:Hydrogenation  氢化
% f: r1 ]2 ~' c1 }4 I; F
! W  K! ~  ]( N+ d. |- r8 J) ?36.Which of the following is not an example of a fat substitute?
9 w! x1 U6 d1 \3 |5 J下列哪项不是脂肪替代品的一个例子
2 L* Q* t" f* x! X' w6 UA:Acesulfame K  安赛蜜K表
3 e  H: }( P& T- p: D4 N9 @5 F- a4 s8 G' L: F# Q- g# q
37.Health Canada requires that a product labelled "fat free" contain:% k, G2 g+ \1 d1 v9 w; W: P* L! I
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 [1 p+ z. r; b3 @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 \4 x6 R2 c" l8 B: d
: h/ V  x! Z! j( `) m38.Which of the following is not a problem associated with converting recipes?/ J6 M) b( s/ X; O6 ]
下列哪项是不相关联的转换配方问题?
1 A6 D. n' U4 ]2 aA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:, D5 C1 l$ I" p0 t) ^
从供应商采购的物品的品质或成本叫什么% F& O( m0 L: E% W$ n3 p/ x
A:As-purchased cost 购买的费用
( K' F" Z& u6 W4 A5 x# }0 {0 W# O$ Y( _0 m
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ {# L) x3 B1 O3 o3 D9 ~& b在新货到来之前用于日常所求的必要库存量叫什么
7 N2 z6 S" }/ y  tA:Parstock 基本日常最低库存
+ c5 H+ L( d& q) C
( S) Y9 Z2 {6 x41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 e9 x6 E2 N! t1 X. J2 ~下面那个缩写是用来表明正常库存流程?
0 _4 {( G) o5 j1 F& b& SA:FIFO=FIRST IN FIRST OUT 先进先出! |" q* L% ]7 ^0 l5 V3 O$ N  v

% \7 i% s$ q4 @2 c' F" P9 P6 ~( j42.Which of the following knives is used to turn vegetables?- k. p6 I0 m) H( f$ V
下面的那把刀是用来打开蔬菜吗?
; n3 Y6 x" A$ S3 `! M/ ?A:Bird's beak knife   鸟嘴刀- ?5 d9 d- R* E+ \. r' m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# B# {3 \: \4 h
' ?9 l: u5 w, C" t; _
43.What is an instant-read thermometer best used for?& [. G$ y# A3 S  i8 l* v: t
即时读温度计最好用于那方面?  b4 C9 e" h9 t; H9 s; ^3 @
A:Checking the internal temperature of a roast 检查被考物品的内部温度4 z6 x  L7 E  K% m3 A7 _
! {* g) @; \( q: Q, H
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" v8 Z1 h2 I/ ~8 V8 m8 k
下列哪些金属材料受热均匀,通常用在铁板而且非常重
) c/ e/ O; a1 A$ }( E- qA:Cast iron 铸铁; k* T% ^8 Z* x

: b: n: v- c; a, h: e$ E( l' z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 G1 d5 Y. T7 v5 u# t8 C哪件装备下面有一个可移动的碗和一个S形叶片?8 k8 |& L: b) l- W2 O6 C# B* P: a
A:Food processor 食品加工机
( o, ]  _; j5 O, Phttp://www.google.com.hk/search? ... iw=1263&bih=572
! H+ S6 l$ d" k5 C+ f' `7 i* ]# k8 r3 m7 p" t) v
46.Which of the following is not a rule for knife safety?
5 s  b6 F4 ]1 I. _: c/ E/ d; w下列哪项不是用刀的安全规则?. D- ]2 ~4 v/ w/ ?. M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# T) k; u; z+ r+ k2 P; b
) o" \" F9 [4 _! f- C' {7 j" J$ u0 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# {- w: S" S0 f/ b$ N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, N: t' m. q: w
A:RondellES
+ X$ M/ I# V1 ?7 i) J" N2 @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?9 D7 m) F0 g$ j  e8 U: m5 J& A0 ?
下列哪项是切成小方块用于汤的装饰?
, |7 {4 j% k, M1 d& HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% |5 L/ `; Z, x& [, a# g3 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 z5 D8 U: Q0 N1 o  Q& 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!!——
6 D# U. d: x; |1 y+ Z' M9 ?A:Gaufrette
$ B* C$ t2 ]4 c# n: l8 }) m/ u( U7 @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 q8 W# T/ M9 U; M* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* [9 A. @1 f- u& I9 @Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 \2 w. T& F' A0 h
6 l1 P/ N* l6 K/ P  A0 o
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 ?4 J7 q# E! s4 |7 f- ~2 i
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)2 ~" b( w, ?% J
A:Cilantro 胡荽叶 香菜% Y/ W4 G$ n+ V# P# N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:2 K2 D2 A* g+ `: _. i+ `3 E) x$ y
多香果,  多香果香料是什么
/ C' D; _. u+ L) R: n+ ~& r0 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; H0 ]( `4 ^. n; C# k+ }/ W
A:A dried berry 干浆果, U7 d  e- o2 b( N
  C" d& J+ y9 k, z& B1 m
61.Which of the following are used to make a sachet d'épices?2 b. t) ]. N; |0 E, G6 H
下列哪些是用来做香包德épices?
$ R- Q! h# r) K% k6 [( f/ Thttp://www.sachetcatering.com/$ {/ d$ ?- w& A5 X+ ]/ B
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. ^7 m8 M3 b* ?! I
1 [% X+ T7 E, K1 f' @
62.Which of the following condiments are not soy based?8 Y- E& S" O6 y: K% j1 ^# e
下列哪项不是酱油调味品的?
5 }" u# R! b2 A+ z2 {A:Wasabi 日本辣根3 A9 ~* ^& m' N4 R
8 d" p, a) U+ d
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ k4 q3 o  s7 F% m' o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:
; d3 I4 c( j* g$ ~  ]/ E- g8 ]A:Pasteurization  巴氏杀菌
0 h; {8 C( s+ n8 p! M; ?1 W5 J, ?% D1 n( `( f
64.Which of the following steps is not the correct procedure for whipping egg whites?& V, B" Q% T( ~9 z6 R% m, Q) C
下列哪个步骤是不是正确的蛋清搅打程序?
* `% D- e6 [. `( aA:Allow to rest before use. 允许休息后方可使用。
: }6 e+ N1 E4 E  L  v5 K- Q$ H3 {9 G8 l% i$ V/ I+ g6 O0 r
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; o4 y, R9 `" o) [$ f2 C* XA:56g and 63g 56克和63克. ~1 Z4 O9 }: N! q( A

9 q( j/ h  N/ `4 ]) f66.Evaporated milk is a concentrated milk that is produced by removing4 M( K6 Y" b. i) I+ r, t
炼乳是一种浓缩牛奶 是去除什么做的. S$ j1 u, m) Y' X" q) r
A:60% of the water 60%的水
$ Y" d, g7 D! P, k- `: p6 z- E# `' {2 I9 o5 g3 Z
67.A method of cooking that transfers heat through a liquid or gas is:
- @: G" i1 v- q% p7 j! u! v" C一种烹饪方法,通过转移液体或气体是:2 W: z9 L, c1 |% W
A:Convection 对流5 I: S7 w8 o2 w7 E1 C- C" y

6 s+ N5 P# n* X4 `7 Y2 O8 t& Z7 h68.The cooking of starches is known as  烹调的淀粉被称为3 l$ ^; ?& J+ R" f* h
A:Gelatinization 糊化# V% o% J' [4 T4 ]3 Z2 g

- N" Y, g6 n# _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, p) B7 p9 `0 L* ?& n- z$ V2 E
A:Braising 烤0 `! q6 W* i' q+ i% k5 N

5 {- h- r$ ^1 u, O# 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:
; X$ G# ~# P, q  x3 q5 iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 h) r. P% U. u1 h8 m
- Q2 E1 o# w. ^9 R) R' 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
& E0 ^" i( Q) H5 [+ P5 x( ^A:Fumet 原汁
$ d  Q, f; I5 |/ R3 {" [0 x7 _: b8 L
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
3 p/ }: \% e* YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* ]0 k* C9 p" N( S$ X: L% w

! y! h0 S% S& c. K) f3 r; J73.Which of the following is a principle not used in stock making?# h) e' s) S" V% \, y+ U/ @" p7 ^1 S$ b
下列哪一项不是用于制造高汤(低汤)的原则?
4 q0 _9 u+ J3 N) B) ]8 FA:Start the stock in hot water.开始在热水中操作$ p  K$ |; F9 n  l% g

+ F' P* i7 L6 I& ~- D( z74.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  z8 h$ f: a7 m1 Q
A:Remouillage 法语熬汤
% @/ x4 _. F4 K7 ?2 Bhttp://www.haibao.cn/blog/post/176242.htm
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