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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. g( N, b1 |) j0 [

9 L$ U6 R$ o3 ~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。
/ n0 o) L# [4 t( x: O1 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
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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" u2 F3 R2 J: E! x, L
1.Which of the following methods should be used to determine doneness in a New York steak?
8 Z% ~$ k! Z7 Y- d9 h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)
. l8 Y' t: _7 ~* O* e; `A: pressure touch. 压力触摸
8 w1 c# b. @9 d+ I& [6 V2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid6 t4 D( g8 ?% Q
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
; @0 A: k7 p) ?! Q$ GA: acid  食用酸& g6 m5 s$ Z& C# r/ Y7 E" d# H$ o
3.Vegetables are major sources of which of the following nutrients?" W: z) [  ?( L: k8 w% A1 e% R7 {
蔬菜中包含的主要营养有哪些
( c  q3 W) T/ s' P0 B: pA:vitamins and minerals. 维生素和矿物质。* U6 m2 q1 t* t6 ~# @' |
4.Cauliflower is commonly served with
4 i. [4 |9 m4 t& n, G花椰菜(菜花)最常见和那种酱汁搭配
0 R. H) E7 Q' |, q- r+ o% Z6 mA:Mornay sauce. 奶油蛋黄沙司
! g/ [6 L* |* x5.Which combinations of products are found in pie dough?
1 ]- l4 T& C$ Q: j+ \' D下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)! ~& q+ P, t& O5 t5 A& }# o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 b: O- {6 A# X  K; [! w2 x8 G6The French term for mussels is 法国语青口(海红)叫什么
% D) E$ A6 g$ l; Q- aA:moules.法语青口,海红
  y# U" t* e0 b, ~; s) @/ g7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 g7 y) Y9 `3 ^' v. J9 e
A:faintly fishy. 稍微有点似鱼味8 x8 k8 o9 r8 w: e5 m5 u. U
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
9 G# n7 P( b! J: L% H4 vA:2 days. 2天
0 |. V' O; {0 j& c9.What are the principle ingredients in ratatouille?
* Z9 N) W" l4 I炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- \0 C6 o8 w# T# @; A! M0 {
A:Zucchini, eggplant, green peppers, onions and tomatoes
0 y. C$ S4 {# s1 s9 M& `4 H" f: [. I西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! k3 e7 l! w# x10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% h# _: ]1 `* ^" ~2 {% Z+ J% \, HA:cook food in quantities that will be used up within 20 to 30 minutes." S3 R, b+ l0 ^
大批量烹煮食物要在20到30分钟内
8 b  t' P7 Q$ q( W11.What person has the authority to issue a Health Permit?
; c. Q5 g4 o- o. x6 K谁有资格颁发健康证(卫生证)。
. y) w* c) e' l. X) y- ?- PA:Medical Health Officer., `% A0 s! j4 ~, p) V6 Z% L0 n3 y9 o% m
医疗卫生官员。+ n0 ^1 X; C6 \: J2 s$ L/ s
12.For what period of time is the health permit valid?- z, w( j4 C8 U7 X1 z7 X
健康证的有效时间是多久?( ]# K  j8 p/ E/ X, ^: {
A:12 months.12个月
+ b: j, ~* @/ l1 R! Y* O13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ F. w# s5 Q1 p: r9 q. g在食物和饮料准备区,通风系统换气的标准时什么8 g) @) s6 R% M; l
A:08 times each hour. 每小时8次7 D" h! G! v3 P1 j
14。The minimum temperature for manual dishwashing in the wash sink is
& Q5 I( [) p$ j* u" m1 Y/ \手工洗碗,洗碗池的水温最低多少度?* M+ w. {: ]9 c# z6 v5 F8 p5 r5 p
A:110 degrees F (43 degrees C). 43度0 H! ^3 V. I/ O! x! {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:" p  c1 g( e7 k0 K& V, T
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少) ^3 w$ A8 i! x& W! l0 N
A:180 degrees F (82 degrees C).  82度7 l9 x& N* E7 I) Y. {
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called( l; P7 Q; o  H. J6 a
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); |" ?% j* d* J4 P* p. R6 A
A:en papillote.  法语自己理解
$ p# I; v" j6 A! x% [  w: L17。Wing or Club is considered a4 B7 Y) N* i7 M* a7 c. c
翼和CLUB 被看做是一种...$ K0 D2 ^& I* r; d6 g. `
A:Bone- In Cut     带骨切
) G5 \4 d8 B( g1 B0 U! v18。New York is considered a   纽约牛扒被看做是一种. P% b3 \/ Y$ p/ b9 n
A:Boneless Cut     无骨切5 o0 Z2 A" C" m: `. x- u
19.In general, a court bouillon for freshwater fish will contain; w9 v3 c" [5 N; Z1 t
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/ X& d) l# W9 T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
/ I" S- M* U/ F4 O% L和做海水鱼同样数量的调味料和香料* r% u9 g1 a! Y# m+ S7 S9 v2 L
20.Anise is very similar in flavor and appearance to# a& f1 s) l, ^4 t8 N8 C& w
八角和下面的那种原料有相同的味道4 G$ L3 q! d& o  y! W1 t
A:fennel  茴香
) ^2 {: ^, H9 i% B; A# R8 y6 e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" o/ p, o7 J& o
下面那种原料更像大葱且有平面的叶子
* j: O! [# |5 o( x; B+ bA LEEKS  似蒜葱 (这边人叫京葱)
; x: k% c  r' u1 f7 K! L6 R22.Which of the following cutting shapes refers to a small dice
( ^3 G5 ?1 s: b; T下面那种刀切形状指的是很小的粒(末)
7 Z) V$ o! L2 R; s% _, BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
8 h+ `2 N$ y/ q' r  o) k7 e23.Oil is added to the water for boiling pasta in order to4 I; \; O# ?2 o  X- H) W. j) x
向煮沸的pasta (意大利空心粉 )中加油是为了
6 V8 j) Z& a. o2 b7 Q7 J, L2 X' zA:prevent the pasta from sticking and to minimize foaming action.4 Q! k- |/ V4 Q; H
防止面条黏合并降低发泡。; p9 g$ h6 z+ P" k0 L( U( `0 k' Z
24.Which pasta dish features pine nuts and basil?3 Y1 [* f' |- X* x: s4 H& N& x
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( f8 @3 X& u- K7 ]7 ~! {A:Pesto.一种绿色的意大利面酱 : C- [7 y& Q% W# {+ a# Y
http://www.tianya.cn/techforum/content/96/563836.shtml& a( c& l: j+ F* l) |  E5 I8 }
3 _% q) I* r# [
25.Which of the following is a spring vegetable similar to spinach?: D& N0 e4 `5 ^" }# X1 ?% Q: @
下列哪项是一个春天的蔬菜类似于菠菜?7 V% U8 R$ {3 a# C
A:Sorrel. 酢浆草。
: r5 u' L- }! H, j$ ^' Thttp://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:/ f0 E. ~: S: Y4 w' Y# y: s
哪位厨师最早带来高水准浮夸的美食
. O  W* p. H2 D0 OAAntonin Carême 人名 安东尼·卡罗美& F' N; d, J. r3 U9 Z1 |+ h
# P4 X7 E' B% u/ Q1 s3 K% f2 O% Q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  K4 Z# N, }% C% 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 。
: H# ?! R) T( Y( WA:Cast-iron stoves         壁炉0 N% p$ n! ]( @5 n
http://www.usstove.com/products.php?id=6
& E5 }+ o" t6 ^( Z3 C! `: s- f3 M7 ^9 z: y' n2 Z
28.The French term used to describe the roundsman, or swing cook, is:' A1 x1 O% K/ d- }4 G' m+ H* x
法国术语,用来描述roundsman,或摇摆厨师是:
, U+ P; H0 U( u0 {2 c" ?' B/ ?4 cA:Tournant   图尔南( R7 h+ N; L  s2 J

9 w/ J2 a$ v9 Y, V6 u29.Another term for the wine steward is:
6 l: h% _7 \  m6 t# C葡萄酒侍酒师的另一个术语是:
' [5 J( K: u5 j1 }A: Sommelier 侍酒师
0 v6 T* y' G7 ~9 \& o, o$ O
6 L% B+ L4 _* R0 O8 ~/ Y  o& c8 Z30.Molds, yeasts and fungi are examples of a:; G+ V6 G" n6 t: G0 m
霉菌,酵母菌和真菌是一个神马例子* x$ \& ?) w. X
A:Biological hazard 生物危害" N  F+ ~( }, |4 K1 a, P
, u+ K: a, G+ u  t! @
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% [0 r4 U3 |# I) H, C7 c: \根据加拿大食品检验局,食品的危险温度区在多少之间:, b  _5 s+ ^# L, I9 o8 U
A:40° and 140°F (4–60°C)     4-60度- _/ u' w2 o/ D8 }& u3 n* E* y2 L
- Y6 \: }7 a% M( [0 e
32.All bacteria need the following for survival:
+ c; K" ]2 m. x所有细菌生存需要以下哪些内容:! c5 p8 `8 F& ?% K: K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值; I0 S9 @1 ^, F2 q: c9 U
) N& q. {$ \, }& O" s
33.Which of the following correctly represent critical control points in a HACCP system?5 g( P2 z/ ?: m. Y9 c/ X! v
以下哪项正确表示了HACCP体系的关键控制点?" k6 P+ J6 A; Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 L; `" M9 H: }
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& L5 u5 q* Z2 N1 ~' S$ y
5 t. S% k" W% \3 l* x% \! q
34.Which of the following is not an example of a carbohydrate?6 ?, H$ [& D* a% x( {  ~
下列哪一个不是碳水化合物的例子?- |+ b- ^* T: N, M, A- B: F
A:Essential nutrients 必需的营养物质" U6 Y# m4 ~5 R6 ]# L# `4 D' y

" g0 ^5 N, R' e35.The process by which a liquid fat is made solid is called:1 O8 Q+ ?: ]7 C- V) M- Y
液体脂肪做成固体这个过程叫什么8 \% B) G# f+ ^1 g' {
A:Hydrogenation  氢化
" T, g5 a1 C9 Q7 X" l# G
7 B5 J3 }- j" D/ o7 [) w& ]' f& ~36.Which of the following is not an example of a fat substitute?
! g; s1 V+ [1 V* I下列哪项不是脂肪替代品的一个例子
* {" y6 x* O  J0 N1 n$ D9 L1 v5 F- mA:Acesulfame K  安赛蜜K表5 N. E( |+ F% _. Y

' z5 U- i) f+ s9 z& |/ @- j37.Health Canada requires that a product labelled "fat free" contain:
* B: W: f- W" ^6 n9 k8 j. o' P% L加拿大卫生部要求的产品标有“不含脂肪“包括:
/ o4 W1 E5 \- X* B3 ^A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
7 n1 U9 m+ L: _" E$ c
2 C! Q0 ~; Y; q7 s* S3 a3 U38.Which of the following is not a problem associated with converting recipes?# F& o0 m, I- |7 i! n- ^7 p
下列哪项是不相关联的转换配方问题?
# X4 ?' k) L9 ~  f: ]' ~A:Unit cost 单位成本: S/ o- D# u1 I+ w5 g

1 m# g: Y, P1 m; L" ~  d39.The condition or cost of an item as it is purchased from the supplier is called:; ]1 x. T6 H% W: F# `+ a: D
从供应商采购的物品的品质或成本叫什么; z6 X' _6 f2 }( z9 `4 n5 X
A:As-purchased cost 购买的费用- W. t6 g; B1 `5 c1 Z. _8 J
' H7 I3 N7 ]+ ~5 p' C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
, Y1 W  ?# s& [8 L% j在新货到来之前用于日常所求的必要库存量叫什么4 L* w- s/ P) |. d
A:Parstock 基本日常最低库存3 i! e& q0 Y$ Z1 }; T! z2 h& ^) U

# d: w1 M& r/ b# p. x41.Which of the following abbreviations is used to describe the proper rotation of stock?
# w* u3 J. d8 L( {/ l9 U3 ?下面那个缩写是用来表明正常库存流程?
5 e- T" F5 V  U  e: K4 R( lA:FIFO=FIRST IN FIRST OUT 先进先出7 }* }# m" R0 A8 G( ?

/ p; Q% S/ X9 O5 ~- r4 h  i4 z42.Which of the following knives is used to turn vegetables?. j1 F6 Y( m- ~
下面的那把刀是用来打开蔬菜吗?4 e6 F) z4 {1 W8 N1 B
A:Bird's beak knife   鸟嘴刀
* b3 H0 j+ e5 h6 C9 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 Y( c& h# k) |2 F& k% G  n! y1 Q/ b. j9 ~$ R  F' e* n. u7 r6 \8 q8 u
43.What is an instant-read thermometer best used for?+ \/ R4 g. [8 C0 t+ L& v
即时读温度计最好用于那方面?+ l# D$ [* Y6 U" F+ K1 ^, a$ i
A:Checking the internal temperature of a roast 检查被考物品的内部温度/ d5 k( [$ R5 |5 Q& e

+ n/ `! x8 g$ J# |- z; m1 _/ o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" [3 \! M" l9 j/ \9 Z& ^下列哪些金属材料受热均匀,通常用在铁板而且非常重4 P8 r3 k8 q# D0 h: f' s8 n
A:Cast iron 铸铁
: F# A) S. L# _% d9 a% ]- K( B# p0 }0 J7 P8 v$ |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 l3 ?  ~- b5 p* \# R) T哪件装备下面有一个可移动的碗和一个S形叶片?
' V3 V; K$ c  l  b% R1 fA:Food processor 食品加工机
" K; \6 Y3 [# }+ j- \' ?http://www.google.com.hk/search? ... iw=1263&bih=572" v8 |! U! M4 J& l' A* x1 O
0 Z3 M" }) C: H6 g4 \
46.Which of the following is not a rule for knife safety?
, X/ t' V2 P8 ?# |+ u; P7 ?5 b: o下列哪项不是用刀的安全规则?- G/ G, S1 {  q2 a; h& q+ d8 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# F: D; r8 h# c' Q% F) M3 D
# `# n; w$ w; l$ N4 E/ k+ \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( R. F' @: p7 Q: J: b- p7 k把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; V3 m$ ~: a8 s/ \) j
A:RondellES 1 W4 I$ S. z, ^. Z( a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: F! G/ @( v$ [
' r5 A. M$ }& W/ A) N7 n
48.Which of the following is a diced cut used to garnish soups?
) F: a- W! t  S& O1 y下列哪项是切成小方块用于汤的装饰?" L  @7 t! {( `( Y$ ?2 v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 S3 ]5 a6 ^( W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. q9 c* f, c; ~3 V6 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!!——% Z& Z: u4 R- x5 d. X7 T6 b# _, T( l
A:Gaufrette 2 ^+ A$ |$ w5 P+ R+ G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ H! a! j9 b+ r5 S8 \' X8 Y1 amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 W7 ]. V' D. JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ W% p! d; E1 ~9 C" {  ~1 T

! a# u  P9 E# e" b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 }, ^$ X1 _! L7 l2 \* n
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)
$ C: `! q! G/ X* y  H. e! N! PA:Cilantro 胡荽叶 香菜
7 c( ~* B  @4 j8 L! r7 D9 P  Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 [1 ~/ Y2 v& h" b. t: [) A+ |
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60.Allspice is made from:
% S# ^6 v: a' r2 X; N4 g 多香果,  多香果香料是什么7 m' x% D5 Z: S( B& K
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) b& ^; x" H4 D# t
A:A dried berry 干浆果6 L/ [! m2 m; W; H) S
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61.Which of the following are used to make a sachet d'épices?' V0 }3 }4 Q* x' ?. y% f
下列哪些是用来做香包德épices?
: X5 N' l4 K3 r+ ^7 {7 ]% s7 V; K3 N# Khttp://www.sachetcatering.com/
7 h* q; T1 `  BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 ^& `' j1 J' P# L$ D
3 a& \3 @+ p  E9 X62.Which of the following condiments are not soy based?
7 S( ]: v9 e0 |9 J7 m下列哪项不是酱油调味品的?
. {9 K( u) v: t4 MA:Wasabi 日本辣根& [" S% z$ c! s/ @/ j

: Z8 P8 g0 V# @% ?+ o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 U. f( ~/ ?, j9 M6 P7 K" B3 k& V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:
- w5 l2 [3 s( ~1 Y9 dA:Pasteurization  巴氏杀菌* n+ f3 v6 ]' d; q' |$ @

5 y/ |6 u6 h$ Q' R) y- Z64.Which of the following steps is not the correct procedure for whipping egg whites?
+ E$ _! b# n$ O下列哪个步骤是不是正确的蛋清搅打程序?( g# [3 \3 y/ G* o) K
A:Allow to rest before use. 允许休息后方可使用。# P6 N$ w3 L5 K8 K$ d; e
" |! v  R  n3 V5 k4 {0 E
65.The weight of a large egg is between:一个大鸡蛋重量介于:2 E  T' [+ y3 {0 v6 a) W; J
A:56g and 63g 56克和63克' Q+ E: t. Q7 i! c: t

3 v/ i( Z8 {' C1 `. R66.Evaporated milk is a concentrated milk that is produced by removing
9 U) a( E0 E; I2 W1 H炼乳是一种浓缩牛奶 是去除什么做的
* G6 O$ Q1 G; a7 E, a. o& CA:60% of the water 60%的水
) Z! f6 v7 Z; u8 q6 ~* D7 v  W" n- x
67.A method of cooking that transfers heat through a liquid or gas is:) H3 B" s: A1 J; g' I  k
一种烹饪方法,通过转移液体或气体是:: j5 P7 h9 ?: F' [) o
A:Convection 对流. E1 \3 Y. \6 A  A
, \; X' ^# @# [- X) d
68.The cooking of starches is known as  烹调的淀粉被称为& w5 C9 Z9 P& ?0 y( P
A:Gelatinization 糊化9 v. W. v# H  `! r. ~. F
% D% Z- C# D8 D" \- W; H" 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?' `+ n1 Y8 ~8 H
A:Braising 烤
' i# D8 M7 m! E7 M* |# N
, ]3 f* M2 w; ]5 r- {( E70.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:! I- r: P; ^6 @* d' c
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& M0 H/ v5 N9 U/ f
+ M$ A1 T+ L, j; Z1 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, g/ ?# w0 ?5 s5 L
A:Fumet 原汁
# n3 C" T% e7 ?; w1 E# x% X8 {- Q- H
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" x3 u$ f0 R+ ]5 E- u" S" \, M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ g& V' A* Y" z1 P2 w0 U& j

$ d& q+ y8 H4 v- `) b: m1 ^& I73.Which of the following is a principle not used in stock making?# e) f" p% R6 B! q
下列哪一项不是用于制造高汤(低汤)的原则?
- t& M% X# l+ w; VA:Start the stock in hot water.开始在热水中操作2 ]& r( \3 L/ E6 ^

- Y' @$ @* s: v, \6 B74.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
% F7 p2 g5 Y7 g6 h+ \A:Remouillage 法语熬汤
: h! O9 T  D' q% \http://www.haibao.cn/blog/post/176242.htm
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