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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。, }& P3 g; E  v6 T/ y7 E8 S6 D

( V; O' n) |; t% H+ v8 I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。( u; [! ]. Z# w( P. s
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! t6 w# f8 L' f
1.Which of the following methods should be used to determine doneness in a New York steak?, n4 K' V9 s; Q$ r
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); |# n1 s- F  j! f# t) [% m+ Q
A: pressure touch. 压力触摸
; m+ u% _3 j8 [. [2 |2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid% j7 V# ?0 u/ u& o
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
+ S4 u/ M1 n+ v  ^A: acid  食用酸
/ H5 y8 s- j( n& X5 l' z' v3.Vegetables are major sources of which of the following nutrients?# b, F0 I2 R9 f( _! ]/ v7 J  R2 _
蔬菜中包含的主要营养有哪些
$ m! ~/ b/ X6 `) J( _A:vitamins and minerals. 维生素和矿物质。
6 z$ X" x2 w$ \4.Cauliflower is commonly served with( r0 V, s6 U5 w% N
花椰菜(菜花)最常见和那种酱汁搭配
# P/ X( J+ `6 J5 M9 f3 ?* `A:Mornay sauce. 奶油蛋黄沙司
. v' q( ?( J; ]5.Which combinations of products are found in pie dough?
5 j" N3 @3 \* V4 m. ~$ a: @; u& b下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)  Y$ L' {7 r3 U6 [4 r
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" I, I6 r! s& i! r  X1 J6 a
6The French term for mussels is 法国语青口(海红)叫什么6 S% _2 ?( p0 r3 P! ~( r
A:moules.法语青口,海红
% `) P7 o# A0 m0 _' A7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?) l# x6 m  T3 @, H
A:faintly fishy. 稍微有点似鱼味8 [0 ^/ ?' X, W
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用6 o& p4 e% o% V. [2 l
A:2 days. 2天
" ]+ `8 M# i. A- S: i% |9.What are the principle ingredients in ratatouille? ! b; Q/ F; H' F' \+ a+ G, x$ k
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ y; |' q. h) y) LA:Zucchini, eggplant, green peppers, onions and tomatoes
, `5 d3 M+ Z3 Y1 G0 x% s9 A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
, \: j  Y4 K3 q; C5 U/ g& B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: K3 |6 m+ X, u5 |5 [. ]A:cook food in quantities that will be used up within 20 to 30 minutes.
4 B  c% M0 ]& G) i0 J大批量烹煮食物要在20到30分钟内4 `& ~* D8 Y, y
11.What person has the authority to issue a Health Permit?9 R! F, D4 v3 W" C
谁有资格颁发健康证(卫生证)。
* O$ ^5 i' f! R  m8 T& Y- FA:Medical Health Officer.
1 I! M: H3 J- d8 V. K) F医疗卫生官员。) k  s, P9 B$ G$ f# `# L! j- `
12.For what period of time is the health permit valid?
8 s- e' F' P: b" C1 L$ {9 l* }健康证的有效时间是多久?
2 T( [! X5 y0 b+ H0 c' Q! I! VA:12 months.12个月, A: g$ b8 K$ k% s8 @& g. s# H; ?/ P
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 g7 x) c! H, D$ F/ A  P4 H% b在食物和饮料准备区,通风系统换气的标准时什么/ b4 I7 F9 C+ ~
A:08 times each hour. 每小时8次
# P0 n+ c( V( Z3 u$ c; l14。The minimum temperature for manual dishwashing in the wash sink is9 V+ k5 I7 K1 ~' I- m0 _+ p
手工洗碗,洗碗池的水温最低多少度?" U  o# B% W- |( g+ Q/ X
A:110 degrees F (43 degrees C). 43度3 J6 _: u+ s, w; [% o! o5 R) K
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# R& U. y1 z4 ^% t4 J8 ~" Q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 P" _; c& }/ ZA:180 degrees F (82 degrees C).  82度0 C0 T/ G% K( ?6 J8 o0 q* J5 ?
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called+ d0 j1 l" g- Q  a9 o
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 [$ f2 K9 K, Q+ h3 _
A:en papillote.  法语自己理解
4 G1 S. [( A+ i3 t' w$ I17。Wing or Club is considered a
. \- q2 |4 a# U1 _5 K翼和CLUB 被看做是一种...
+ g! i/ ]# N2 E, \; S5 eA:Bone- In Cut     带骨切
. n# k5 ]2 a' }, b; d: ?18。New York is considered a   纽约牛扒被看做是一种+ Y/ j: ?, y. y$ F$ }- Q  V
A:Boneless Cut     无骨切
9 l3 w4 ~. @' Q19.In general, a court bouillon for freshwater fish will contain& v% D8 s$ }' K) R' q  y7 _
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$ A' }3 `# Q0 r
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.  r: Z9 v6 T( ^2 c- B
和做海水鱼同样数量的调味料和香料/ Y' q' t+ c& s* D" _9 n
20.Anise is very similar in flavor and appearance to; Q3 `' p3 I/ C
八角和下面的那种原料有相同的味道9 U) }" {! x! O$ X& t
A:fennel  茴香
$ J/ s& ]8 B( q. g+ W4 K: K+ T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
5 |2 h$ u  U# a5 U( I& q4 y下面那种原料更像大葱且有平面的叶子
; B& c( E1 }! m" x% o) YA LEEKS  似蒜葱 (这边人叫京葱)
9 J/ E& z0 j" D& T* J( l22.Which of the following cutting shapes refers to a small dice
* y  S4 [8 G* }8 \% ]. i下面那种刀切形状指的是很小的粒(末)
8 E1 W# d- R; H' B/ B& Y' B4 G4 tA:Brunoise. 法语: 粒或者末,先切丝在切成粒。+ ]7 b' n! A* F6 G) [
23.Oil is added to the water for boiling pasta in order to
# C; Q+ |% i9 v2 c4 E2 v向煮沸的pasta (意大利空心粉 )中加油是为了
+ L- |7 U- |- c' F+ O5 M3 \A:prevent the pasta from sticking and to minimize foaming action." i1 {0 n) ?0 \* p7 ~# I# k( ]0 E
防止面条黏合并降低发泡。0 d; |6 V" E4 |- Y6 y0 M
24.Which pasta dish features pine nuts and basil?; B5 T8 a) x5 k' m  ?, {% D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). O2 z* V/ N, J" a/ _
A:Pesto.一种绿色的意大利面酱
5 \# Y) i2 u- Rhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
1 A! k- }0 r$ N+ h# G下列哪项是一个春天的蔬菜类似于菠菜?
" ]/ p$ e6 N: Y+ q0 d% q0 s; ~A:Sorrel. 酢浆草。
- A/ H, N7 o  X5 B8 d8 Lhttp://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:
, {1 r# U' ^( B' l哪位厨师最早带来高水准浮夸的美食
- S9 _2 ^4 [' h6 TAAntonin Carême 人名 安东尼·卡罗美- ^, Y5 q1 A' C* O1 d
4 p. M% p8 Q$ `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" Y/ x1 v+ W% l, V) \8 k. u
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 U9 ~$ g  {0 m' _+ [3 s/ oA:Cast-iron stoves         壁炉
4 e8 {5 M9 N1 [# b4 phttp://www.usstove.com/products.php?id=6
  {6 s! S. D% E3 ?9 s7 c% G( n9 D/ D  U
6 Y  Y0 _2 Z1 Z( Z( }28.The French term used to describe the roundsman, or swing cook, is:
4 i3 x0 e& _8 F1 N5 M法国术语,用来描述roundsman,或摇摆厨师是:
% l4 K8 }1 O- ?. @$ {# k& JA:Tournant   图尔南
. u( `" ?4 M6 g/ m, R( `1 t. e4 k" |3 G" D' b) o5 Q" g
29.Another term for the wine steward is:' s/ f6 }; T# [5 u
葡萄酒侍酒师的另一个术语是:# D+ q  {" u. j6 U* x6 r$ \" e
A: Sommelier 侍酒师9 W% [" g: n. w
8 I, I' `& {# \' ?
30.Molds, yeasts and fungi are examples of a:( v& O4 r+ z( f# A( e* ]" q( G
霉菌,酵母菌和真菌是一个神马例子& V4 ^4 P6 D; h* h
A:Biological hazard 生物危害
' [' h6 C* K, t8 P% v
2 r( W# U3 s* p7 x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
+ b. c* v! _9 H2 }根据加拿大食品检验局,食品的危险温度区在多少之间:
/ ~- ]# x0 L- e% rA:40° and 140°F (4–60°C)     4-60度" `% o( X' s+ @4 f7 x) Z

3 n8 m. I9 c7 c+ z32.All bacteria need the following for survival:
$ x- R9 O4 f$ @2 i& q9 c所有细菌生存需要以下哪些内容:
# z1 a! e4 S  S$ o1 ~, ^4 X# qA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值7 Z1 \3 U$ v6 v( k+ Z4 d: c

7 g' @  J  r* Q* q  L4 M7 b, q( n2 \33.Which of the following correctly represent critical control points in a HACCP system?; u3 P) U1 _1 n/ P5 B) B
以下哪项正确表示了HACCP体系的关键控制点?
6 {. ]" }, @5 Q1 {" l# C  F% kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   {1 T6 e% s6 _- W2 p, g, l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: r0 ]' ^  F( Y6 ^  v
5 v( F# ~+ |' ]; h9 D3 b34.Which of the following is not an example of a carbohydrate?/ }) T9 B# z5 e. n
下列哪一个不是碳水化合物的例子?
9 @$ ?' {. n/ EA:Essential nutrients 必需的营养物质
7 g9 t; W6 n& K! c/ V5 C. h
; o% u4 [& G7 K; {, P35.The process by which a liquid fat is made solid is called:
& }# u: {3 @& y+ ~8 x4 L: B液体脂肪做成固体这个过程叫什么3 J; I& I1 {  V
A:Hydrogenation  氢化
! G$ K0 c- O9 P* @9 D8 W5 q% B
# K( X# T, k7 ?$ ?; c( W8 `36.Which of the following is not an example of a fat substitute?
/ s: v. e* a, Q9 p9 S) \下列哪项不是脂肪替代品的一个例子
9 F# |$ m0 f/ IA:Acesulfame K  安赛蜜K表
5 p8 [; X. }: f3 F; a
, R1 ^! T$ i1 {) k& r5 \+ c37.Health Canada requires that a product labelled "fat free" contain:
% k" D2 Q! J3 N- u3 T, Y加拿大卫生部要求的产品标有“不含脂肪“包括:
$ m3 V# T, O3 }- @; _* q& B* P0 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 c, ]+ c& k2 h2 E
4 U7 {7 A8 V5 P9 O38.Which of the following is not a problem associated with converting recipes?
7 K9 X: \, m  p' @3 B" K9 u下列哪项是不相关联的转换配方问题?
. f0 v5 g2 F0 L4 ]5 \9 t, S& O% f3 fA:Unit cost 单位成本
1 a) \/ k/ q5 ~- Q: f( w
/ s% j' k/ V# C. m39.The condition or cost of an item as it is purchased from the supplier is called:
) U$ ]* C# S+ w) F  C( ^& i从供应商采购的物品的品质或成本叫什么  g2 N& Y3 j* R
A:As-purchased cost 购买的费用  O/ C) [' Y. p: o% j7 \
$ G' @2 `" I( y- b- v
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ }3 E6 Z3 u" ?. u8 h; t6 z7 c" Z在新货到来之前用于日常所求的必要库存量叫什么
, h' x. L# z4 C" F' N+ ^A:Parstock 基本日常最低库存8 N$ O% Q$ h8 L5 h9 i
; H" u2 D. J6 h; @$ N
41.Which of the following abbreviations is used to describe the proper rotation of stock?$ }3 u$ U) S  a! |5 q8 g# t1 `
下面那个缩写是用来表明正常库存流程?
8 [% D$ \% h+ p; b4 EA:FIFO=FIRST IN FIRST OUT 先进先出0 g: D! Q0 T; {+ \: `( p

3 n* P6 g+ @* s5 y) t2 T. D3 A9 n& h42.Which of the following knives is used to turn vegetables?
, l! m1 a4 h3 c0 M: D7 M) Z下面的那把刀是用来打开蔬菜吗?) _& s! T) d8 I$ H: I( T/ }
A:Bird's beak knife   鸟嘴刀
0 N, }# p& ~2 B$ B' p; rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 l) Z- ?5 T$ X5 J  a0 z4 N/ a  @' b  [& d, o
43.What is an instant-read thermometer best used for?9 Y3 K- V, l! j. J. R. H
即时读温度计最好用于那方面?$ |2 Z/ a  E9 A9 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
1 @8 M& g* M* r. J% }7 v
" ]0 R: ]. q  F* d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" q& W( r# z8 k. {1 u下列哪些金属材料受热均匀,通常用在铁板而且非常重2 u# E9 w$ N; G6 s
A:Cast iron 铸铁  G* h1 H3 A/ c
. E. q7 ]9 J7 e" x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 ^8 c' T: v) q  X! a8 h- n哪件装备下面有一个可移动的碗和一个S形叶片?
% O8 Q0 M- p- O3 k4 ?: wA:Food processor 食品加工机
! h8 V2 k5 A; b" r8 chttp://www.google.com.hk/search? ... iw=1263&bih=572' F9 l( ^7 S) W

/ p  m4 s- Q- e$ P; g% E3 \  q46.Which of the following is not a rule for knife safety?7 G* `' t' B- x) x
下列哪项不是用刀的安全规则?) N! M$ L; y& |2 P& M# P
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ ?- U* `; P# `
9 e, ]- F/ R, G
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: U* W! b0 ~4 E' A( b
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?7 h* v6 M  b0 F2 U" b6 ?! D
A:RondellES : {9 x0 z& ~. ]# n( D* v+ ^& g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 ]' m. T  O# O* U$ t7 g

2 W: l( A2 m+ H7 I" c; }& O48.Which of the following is a diced cut used to garnish soups?# A/ u5 B+ k5 M" h: }
下列哪项是切成小方块用于汤的装饰?
1 J% n& j8 L6 a( ?" C& jA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
% g0 v& J) P0 X( u/ W8 }$ D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 a. G8 ]6 A" Q) N; E) F0 N/ u( z
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!!——
7 y$ ^, S% D" uA:Gaufrette 4 A/ y* c' |4 ?6 Y1 d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  N; k" L/ o4 Q/ U. t/ L0 S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- C& t$ l& Z& k+ Z8 E/ V
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 Z. Q8 ^1 v8 H$ d1 b& j' M

' b" Y7 p5 j* q, e$ c4 i! m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ K- |2 ~; p# d- T3 W; r
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)
& W+ W- H7 c* R4 |A:Cilantro 胡荽叶 香菜
1 F  g' _* y* U6 g; |5 H" D& T! ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
, _) d: E, d& {
& X: W9 E, N6 z; [( x7 @% T8 m+ E* ?60.Allspice is made from:
' x0 P# @2 K/ Z" b) s) J* F 多香果,  多香果香料是什么
$ C9 {3 c: c" V/ U, z# Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 {# p3 \8 @; K7 U0 Z
A:A dried berry 干浆果4 ]) X4 y! P  L0 G2 ]& S
* c/ i+ r+ G1 R4 ~& G) @% Z
61.Which of the following are used to make a sachet d'épices?
- ?, G. o" B) G1 ~& F$ _3 |下列哪些是用来做香包德épices?
% [; }# x3 t  T# x* T; }http://www.sachetcatering.com/
4 M1 O; V; c, a5 I9 x4 g/ wA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 \6 h" Q4 g& I) G3 J
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62.Which of the following condiments are not soy based?7 Z" G+ |4 j5 W- L& D' ?4 i" }) M
下列哪项不是酱油调味品的?5 d) ^3 y* R6 N+ y
A:Wasabi 日本辣根: c* r5 s& c8 B7 x
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ I( L- h" o# D" q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:
. L: G7 t+ `7 a8 |" Z( a- FA:Pasteurization  巴氏杀菌2 e$ j. m5 d4 t3 W* T9 d5 b1 p6 Y

# Q  f6 V+ o6 V4 s1 o# E64.Which of the following steps is not the correct procedure for whipping egg whites?: r' s9 k+ m5 s6 [
下列哪个步骤是不是正确的蛋清搅打程序?" M7 I  u) b$ s/ _- \
A:Allow to rest before use. 允许休息后方可使用。
* K  ^. @# K' ~$ }' ?: i2 N- o; [/ a5 K9 g0 |' k
65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 {/ J5 Z# [4 k; ^$ ^3 S% uA:56g and 63g 56克和63克
9 n+ b1 {3 M3 `2 _! \* ?) q1 c; D3 ?1 i/ a2 |# V3 q$ J
66.Evaporated milk is a concentrated milk that is produced by removing
1 H! i# U9 Y3 v1 U& ^4 e" w3 f( ?炼乳是一种浓缩牛奶 是去除什么做的5 `: B' f0 D# G
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:/ _5 E/ Y: `9 v0 z1 a
一种烹饪方法,通过转移液体或气体是:" @8 T# G4 n: x5 M
A:Convection 对流
+ C7 c' G& O5 z7 E3 y6 Q3 @2 k* l2 i' {7 t) l; p% n
68.The cooking of starches is known as  烹调的淀粉被称为% L( @) S6 R6 F
A:Gelatinization 糊化
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0 x+ g$ T' X7 U69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ K7 m7 e: u3 [; J6 R( H# ^
A:Braising 烤$ {' |9 ?0 G7 x( [

- ^# P+ K7 |* q9 c$ i8 t8 ]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:; F* x! B; m8 C0 F( i# z% j
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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/ r8 I2 d6 }' h( t5 W2 g% t" m. ]
A:Fumet 原汁& v+ [* r& G: j+ Z/ r

; ^2 K% a0 ^3 a5 {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
+ [  s! }) u; u# b2 X2 g$ q0 m8 V/ w, aA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& B$ J3 U; `1 C- ^4 ~, Q' H73.Which of the following is a principle not used in stock making?+ R, q0 q- B# A9 O
下列哪一项不是用于制造高汤(低汤)的原则?) B2 }2 L5 ?% w" z) |& g
A:Start the stock in hot water.开始在热水中操作* h, {8 B6 |  l& d( O6 _* k
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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 I0 @& A# M6 }7 |
A:Remouillage 法语熬汤
9 s) U" k, ?5 i) g+ Dhttp://www.haibao.cn/blog/post/176242.htm
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