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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。+ D4 I, j& I4 o+ l9 q! f

; Z( P. H) ^9 ~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。
. X. U* L( M* 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/ C. J) p) C( Q9 y- z
1.Which of the following methods should be used to determine doneness in a New York steak?; N- J! `* `( y2 y6 D0 Q
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)( E: S0 J" M3 K& t
A: pressure touch. 压力触摸6 G: e3 d! L- i4 E
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 _  s3 Y* F) g' @5 @+ o9 r8 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
' B& L. C  D7 K* s6 `) v1 _' S) EA: acid  食用酸: z, [4 F/ b/ ~3 \) b* m( _! ?
3.Vegetables are major sources of which of the following nutrients?8 \$ X$ P$ j3 p
蔬菜中包含的主要营养有哪些
: U6 u- b: Y9 f8 TA:vitamins and minerals. 维生素和矿物质。
$ E2 O. _2 e$ M8 l0 ?4.Cauliflower is commonly served with
" Z- _- @; u( X0 H- V花椰菜(菜花)最常见和那种酱汁搭配( |0 b( ]% A8 a3 P: v5 u/ y
A:Mornay sauce. 奶油蛋黄沙司5 W9 T: n5 \) K% j3 [% p3 m- m! O# S
5.Which combinations of products are found in pie dough?
9 d& K- B4 j5 e! j7 g: Z$ X$ H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  x) J# {: `  E3 l7 ^# e8 J8 U
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 Y1 ]# Y4 q  d/ F/ S6 }: ~/ |6The French term for mussels is 法国语青口(海红)叫什么& E$ k  l9 z: Q8 ~$ S& m
A:moules.法语青口,海红
. G. l% d+ a/ b( v0 P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
; S" Q9 h1 F# tA:faintly fishy. 稍微有点似鱼味
4 T: K& i" r. y6 Q/ s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用& M# a" a3 m0 U9 b6 k- Q
A:2 days. 2天. I; y6 x7 t, J/ C2 b3 K
9.What are the principle ingredients in ratatouille? ; I0 l" x& F1 L' `, ^
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
8 F3 O) e9 f8 u+ FA:Zucchini, eggplant, green peppers, onions and tomatoes3 M* X4 b& ~. j, R
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )4 t( s. h7 Z% y# u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! v: _6 ?# j4 Q# DA:cook food in quantities that will be used up within 20 to 30 minutes.6 Q/ ~4 j* @- s  |! X
大批量烹煮食物要在20到30分钟内" B% M+ n- u; y) J/ \: m5 D2 p) M; s2 s
11.What person has the authority to issue a Health Permit?
4 |8 ?0 b3 v6 u# i2 M" @谁有资格颁发健康证(卫生证)。
6 Z- {( v( q3 q, ?3 g* o. W& }A:Medical Health Officer.! ?; G4 X8 P- G& q- i: W
医疗卫生官员。
( l1 q' s" d9 O, p& m2 ?9 ?5 p" F& M+ J12.For what period of time is the health permit valid?- {% S8 B# H- T3 n& ~" R# ~
健康证的有效时间是多久?
  O% y; {5 v) p3 r$ b" K% TA:12 months.12个月# @* v; y# v' s2 g7 n6 q. Z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ O5 C2 @9 N% G& ?& R在食物和饮料准备区,通风系统换气的标准时什么
5 ~* t7 G* m! j3 C( }1 c/ X4 f8 ^A:08 times each hour. 每小时8次0 N. X- h2 v) ^% W# k
14。The minimum temperature for manual dishwashing in the wash sink is' t$ E' N" w! O0 _
手工洗碗,洗碗池的水温最低多少度?2 h# _/ V, x3 f, h
A:110 degrees F (43 degrees C). 43度$ z$ l% C1 N  }/ {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, O4 q' g: K) |$ ]4 D! m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 q" V% G0 W/ m: h& ~) \8 v- x* _A:180 degrees F (82 degrees C).  82度5 I( I' X/ |- T
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 W' t' v' R+ h+ o6 Q$ |4 m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 m: z# T- \2 r$ Z; a, DA:en papillote.  法语自己理解
: H0 S1 F5 v- g' [( l/ U0 }$ x: {( z17。Wing or Club is considered a
% |2 K& L2 [) {翼和CLUB 被看做是一种...0 N& `2 K. m  Y' k1 j/ J( n
A:Bone- In Cut     带骨切8 H; q+ ]. D1 I9 u
18。New York is considered a   纽约牛扒被看做是一种3 j' N% g: i  B, Y6 l
A:Boneless Cut     无骨切
7 B; L- w% ]4 l  N. l! i$ B, V19.In general, a court bouillon for freshwater fish will contain
% a6 Z; K1 d+ p5 W) Y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
. h& g) `# y8 `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.+ I: P5 W7 M. L5 ^& Y: ^+ Q
和做海水鱼同样数量的调味料和香料
' G/ R) u# u/ H( J* ^20.Anise is very similar in flavor and appearance to* w: s; x4 @) S, C+ p
八角和下面的那种原料有相同的味道
9 ~) f" o' u2 S& K6 q. lA:fennel  茴香
9 ?0 k( M% R- e4 r21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
6 R: J) t- B, n  |下面那种原料更像大葱且有平面的叶子* q4 p& G% u( g! k7 k* }
A LEEKS  似蒜葱 (这边人叫京葱)' C4 s+ a7 o* ?1 x+ f  b
22.Which of the following cutting shapes refers to a small dice& f! G( w1 @0 o# i7 [
下面那种刀切形状指的是很小的粒(末)
& X) J4 a$ c# Y" s) O, t9 [# nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。0 o5 X  S& G2 u! [' I
23.Oil is added to the water for boiling pasta in order to" i; \& a1 B) W: M
向煮沸的pasta (意大利空心粉 )中加油是为了
/ P, Z. n0 L& t) P% @A:prevent the pasta from sticking and to minimize foaming action.6 k& V8 g' n* Z8 _  h2 H
防止面条黏合并降低发泡。
4 ]; @, _) R5 \4 d7 A) {4 ]3 @24.Which pasta dish features pine nuts and basil?
; {9 L! P) ?  C: z. {1 @" o; w9 {下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' a1 i6 V. E7 w' b
A:Pesto.一种绿色的意大利面酱 - l4 V) F% X# K! P, k/ S
http://www.tianya.cn/techforum/content/96/563836.shtml* {0 P( ^4 V' s: }8 e7 I4 A

+ F1 J+ s! x4 N3 L& ~! t( v2 W) R25.Which of the following is a spring vegetable similar to spinach?! [( a* ~7 J# i4 Z
下列哪项是一个春天的蔬菜类似于菠菜?0 @$ p" \, E$ ?! Y
A:Sorrel. 酢浆草。
( a; w1 T; ]: x% rhttp://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:
+ t/ H7 M' i2 ~8 U" [哪位厨师最早带来高水准浮夸的美食; i5 \$ f) o1 z8 D6 [1 C8 f/ _
AAntonin Carême 人名 安东尼·卡罗美
: D! G' [% n  A0 a9 J
( w3 x, ~, ?; J+ P" X- }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 m1 b% c8 d. W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) K5 `# p7 v/ Z: _6 k5 y; p* WA:Cast-iron stoves         壁炉+ }6 @  L3 L# i# X6 ~! c
http://www.usstove.com/products.php?id=66 f' S  N* T* q# ?
9 C6 V( k) A% X( k) O
28.The French term used to describe the roundsman, or swing cook, is:
- e1 Y. O; A& k: f/ V法国术语,用来描述roundsman,或摇摆厨师是:; s) \* k7 Z  T9 B* i& K
A:Tournant   图尔南) }5 T. L: _0 }8 d$ k

0 m7 a+ C- \' d8 ~8 q6 O29.Another term for the wine steward is:% t! `( y  u4 _( D4 }- y0 T
葡萄酒侍酒师的另一个术语是:
5 F6 t1 U. `. N' C; CA: Sommelier 侍酒师
/ m; e1 Q8 l1 {" ^6 X* {2 x5 S5 x/ \3 A; E
30.Molds, yeasts and fungi are examples of a:6 y. H) V7 I5 [( O# E2 [+ I- n
霉菌,酵母菌和真菌是一个神马例子8 }' o; ~+ m% Z  ^, b+ ?/ q
A:Biological hazard 生物危害7 y7 }5 \8 |. J* h/ t
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 ^$ B3 X1 P8 p1 J: D根据加拿大食品检验局,食品的危险温度区在多少之间:
3 U1 Q# M; n  S. w1 k; eA:40° and 140°F (4–60°C)     4-60度$ f) n! f+ ^! C" y+ _

; A6 b/ y. r$ }/ L8 F3 T32.All bacteria need the following for survival:
7 e- a4 j$ |7 h4 x6 [$ Q' X/ H所有细菌生存需要以下哪些内容:
8 W3 t: J# b6 @A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: v2 D4 L1 A, {* a, [$ G: [

% P& k3 h2 R5 X2 e9 _; R. q33.Which of the following correctly represent critical control points in a HACCP system?6 u* e# A7 q2 B1 M6 {
以下哪项正确表示了HACCP体系的关键控制点?% l" x$ m$ V) x7 U" h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. c  ~4 n+ I4 v" x食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ d9 W: R8 y; S! \4 R/ Y

+ w  Q7 m( ]& z  M! ?34.Which of the following is not an example of a carbohydrate?
. }( K4 l  E! S下列哪一个不是碳水化合物的例子?+ U) U+ S# U9 V4 _$ r) Q
A:Essential nutrients 必需的营养物质
9 F1 ~8 {; e8 Z0 N' q; r3 Z# c6 m& q; Z+ p" l, F6 }3 N* ^5 w% ]! x
35.The process by which a liquid fat is made solid is called:
2 n% q, k6 }' S6 W液体脂肪做成固体这个过程叫什么
; K2 Q- C# n* j3 CA:Hydrogenation  氢化4 G- _- L5 m$ `& n6 s4 A% _
2 z  M: C# @! V9 n! t' I. K
36.Which of the following is not an example of a fat substitute?. J; {8 P( A7 X! `" I  F
下列哪项不是脂肪替代品的一个例子; E- N: W$ i8 J  x' }( P
A:Acesulfame K  安赛蜜K表) g; O! S$ d% \2 S, b
( U, K# g! m5 Z+ _7 R2 _# |1 k
37.Health Canada requires that a product labelled "fat free" contain:" E% ]# ^& m- L. ]5 B! D
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 ?, K9 @& ~' o+ v! \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 `) h, f# L6 A- a) k% n& T

9 V! A* H$ W5 B* \$ Q38.Which of the following is not a problem associated with converting recipes?& ?8 L) h+ V, Y& G/ X
下列哪项是不相关联的转换配方问题?
7 d' @9 D8 C0 }+ l+ B. `A:Unit cost 单位成本0 P2 q; d4 e8 t/ I8 s. u

; |, Q. R- j0 N; b9 x3 l# Y# H7 x39.The condition or cost of an item as it is purchased from the supplier is called:
! H/ ]& q4 y# c, t) H  O* @2 H从供应商采购的物品的品质或成本叫什么7 x2 n7 h! y5 u7 U
A:As-purchased cost 购买的费用4 }4 G. G$ Y/ E
9 s2 s3 }% Z* a% F, O
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* T& E% ]/ s5 A8 D* U4 L在新货到来之前用于日常所求的必要库存量叫什么+ E( o3 q/ W/ ^, q( b, x
A:Parstock 基本日常最低库存4 a( T! Z" f- h* E0 z7 A2 r$ N
# Y) M' D1 n/ A0 u  z7 E
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ [. |1 z1 W9 k9 ~$ B- H7 \下面那个缩写是用来表明正常库存流程?& ~. }# @) n9 W% \
A:FIFO=FIRST IN FIRST OUT 先进先出
  r# {) O0 D% c3 I* U# ?% @/ q6 @$ T8 R
42.Which of the following knives is used to turn vegetables?
9 m) [: s" W! _: q) O6 _下面的那把刀是用来打开蔬菜吗?# ?& |$ k4 {* }! A8 T
A:Bird's beak knife   鸟嘴刀
+ W4 N& |, r1 W$ ]0 h4 y! Ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 \4 H: z3 c0 o: x
7 o0 A) }7 T+ _9 [) ~4 P1 K
43.What is an instant-read thermometer best used for?  u, e0 y  I  a& B% f# T
即时读温度计最好用于那方面?
5 W' }8 _6 a4 D3 H4 bA:Checking the internal temperature of a roast 检查被考物品的内部温度9 e) l3 l2 Z* f8 {! {
1 j0 W+ n# A* G  s6 P0 n) x' g  K
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) r2 v" m' L, `/ b下列哪些金属材料受热均匀,通常用在铁板而且非常重
% b% N0 t9 N) x/ ?A:Cast iron 铸铁: k( t- O" ^& G7 ~$ w! W/ E

) x4 N2 a0 h2 v2 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# {' i! n* E. q
哪件装备下面有一个可移动的碗和一个S形叶片?
# v, `( k' s  q7 t) N& u# f' QA:Food processor 食品加工机
1 a9 m7 w4 a/ T# D( Ihttp://www.google.com.hk/search? ... iw=1263&bih=572; p. O. P( f) H3 A( |3 w
! G' J7 }5 z7 {; |) [: z& R
46.Which of the following is not a rule for knife safety?$ B/ [1 J/ Q5 v& v6 b! i& ?
下列哪项不是用刀的安全规则?3 F8 v/ u2 K: Q- u/ m0 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  H3 e2 U2 W7 u% r1 B
+ |0 c' k8 S( t6 P% O3 n$ M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  V& G8 @9 b( k5 n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. e. c/ c+ e( T6 N4 ~& R; @A:RondellES
. Y9 K- C6 @8 `  [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. W5 A' D! Z* d9 g$ T2 T4 Y
& `$ I. }" ~  F4 R/ m
48.Which of the following is a diced cut used to garnish soups?
& z, r! c1 }& h$ F下列哪项是切成小方块用于汤的装饰?
' M+ l& E# z4 tA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm( h3 I0 n1 L3 L3 c& n/ q$ q0 A
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; w  O  @7 a4 D/ ^* g4 U5 v
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!!——* X/ a/ K" }4 u! x# j
A:Gaufrette
: U' P* T5 X! m% B1 J5 ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 h% R& {1 m( X$ Z# a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# Y, b+ d  [- D9 {Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) a4 C+ X! s2 H3 a' h' `3 K4 I6 l' q. {& }" T% Z$ s4 C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; B5 B) x8 }( x9 \. T2 @8 O2 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)
4 v. n5 `: P: L3 Z% B( ]A:Cilantro 胡荽叶 香菜- g: L2 O' X, a' ]
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 |( O1 M, K2 |4 p
5 x- S! }& Z$ W
60.Allspice is made from:3 J+ \8 s( ?1 i9 y3 `
多香果,  多香果香料是什么/ T' C) a( c3 Y* }; T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! L( L7 R) v% w' I, a/ g2 ~: HA:A dried berry 干浆果. N" {( W7 X; G7 I. X

" F$ _) ^9 p% A& t: c61.Which of the following are used to make a sachet d'épices?
& }. r5 k; f: `$ A4 w下列哪些是用来做香包德épices?* c! y$ d5 r+ P) J& p
http://www.sachetcatering.com/2 o* |! l* n" z& d. v& J( _& N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- r" c- ?9 b* O) b, F2 h: n  w3 s1 Z+ w! F9 t
62.Which of the following condiments are not soy based?4 l* W9 w" j% X. j  l7 H
下列哪项不是酱油调味品的?% M3 c  N+ j/ Q% ~. |
A:Wasabi 日本辣根
+ u5 y/ n, Z; A2 q" i; W, y- L5 s6 U" `
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" w/ {3 x2 q0 H% f, ~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:  V; C& K. f+ D* P: g
A: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 I: O0 j: Y! E' Z% H+ I0 |. T* L6 N9 N$ s
下列哪个步骤是不是正确的蛋清搅打程序?
, J! W- ^1 Q1 V) ~" G/ [& V$ ~A:Allow to rest before use. 允许休息后方可使用。
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6 T7 m" p3 U1 e3 i5 k7 w+ @65.The weight of a large egg is between:一个大鸡蛋重量介于:6 N& }: f' D6 {. u
A:56g and 63g 56克和63克! i5 s- Q& @' r5 V7 N+ ?8 A

9 R( X5 a% g  e( D- [. c# [2 _66.Evaporated milk is a concentrated milk that is produced by removing
$ D- r) Y# `# u) [4 C5 x炼乳是一种浓缩牛奶 是去除什么做的, e$ d  e3 r* m: v% r. a* a' N
A:60% of the water 60%的水, x: d2 ^0 X# I; w+ r

/ I1 r; W# t1 s- Z67.A method of cooking that transfers heat through a liquid or gas is:
8 N3 Q( V$ Y+ y一种烹饪方法,通过转移液体或气体是:5 x# }# [$ `/ |5 [8 p9 o
A:Convection 对流1 W, ^, H6 o/ b9 Q& }; N8 @# n* T
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68.The cooking of starches is known as  烹调的淀粉被称为
6 P3 A6 `  l) h4 E- @. ]A:Gelatinization 糊化0 i8 _$ {4 q$ z: q4 X
+ m4 ^/ Y, ^! _! I+ E0 h8 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?$ q3 |- H1 I% f! @8 {$ p5 _
A:Braising 烤
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. {/ w1 o% h1 y- d) V* t( J! H70.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:
* @; B" X2 \8 W. t1 m$ bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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" }* X. h. @2 D7 |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( w( w; q' o; p( K3 D( |% }! H/ a
A:Fumet 原汁
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+ q/ p7 H/ x$ p8 ]+ x2 z72.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
, f$ C! _$ _7 z/ rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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2 h2 \2 q- K3 G3 F9 T% v73.Which of the following is a principle not used in stock making?
; u9 T4 O( }" j* W$ Z0 C2 E5 }8 D下列哪一项不是用于制造高汤(低汤)的原则?
6 P  F( B, J; n# mA:Start the stock in hot water.开始在热水中操作
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# J' K( L* S% w4 s% g74.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, ]3 g; T  s. h- A' V, P+ e
A:Remouillage 法语熬汤
2 [5 h* W7 _' n; rhttp://www.haibao.cn/blog/post/176242.htm
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