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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。/ S: f4 t* x, X6 ^

3 G! x( ~! V0 W" Q# ~( H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。
! k. j9 |# l5 ]! q* g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
& w3 i! K- I0 k: `9 W, \1.Which of the following methods should be used to determine doneness in a New York steak?' D/ ^. Q8 }, R2 c7 ?( U
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)0 g2 [# l+ g! j! ~1 i# l1 r. @
A: pressure touch. 压力触摸, F( U5 g: Q* x0 c; T  Y5 q
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 n- e( H& z8 E& H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/ s2 R( [6 R0 v4 i5 q
A: acid  食用酸
% R8 N/ K( f) v" n5 q0 A; X3.Vegetables are major sources of which of the following nutrients?
) r( F& V' k8 T) q4 T0 {蔬菜中包含的主要营养有哪些  ~8 Z; c4 z0 R2 d( J/ S, f  c# J
A:vitamins and minerals. 维生素和矿物质。5 c! c( b$ d$ \* M( o+ S$ r
4.Cauliflower is commonly served with8 j1 ~7 k( f& N) ~# U
花椰菜(菜花)最常见和那种酱汁搭配
: r$ U  K) @0 r8 nA:Mornay sauce. 奶油蛋黄沙司" X$ A$ `, u: ~! ?6 [
5.Which combinations of products are found in pie dough?
' J4 M5 n9 F1 s3 d: E2 _6 y* o$ q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 w& q) a5 F+ g0 |2 A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( j5 Z% a: }+ J  h5 |8 B8 Z& {7 C
6The French term for mussels is 法国语青口(海红)叫什么
! O4 G2 @8 L9 NA:moules.法语青口,海红0 ]6 N% {- `% c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" I3 I: ]; k. m+ MA:faintly fishy. 稍微有点似鱼味4 \) l! Z7 n) ]! b  [
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ F  g/ F* [- E; u- F. c3 O8 L
A:2 days. 2天
" {+ E6 X- F3 q, P  H9.What are the principle ingredients in ratatouille? 0 ?8 B/ b- Q) ]
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
# {& ]) O, k. w/ f1 z$ wA:Zucchini, eggplant, green peppers, onions and tomatoes! s3 w& |# r+ {, M( z
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )+ s7 P! [- G+ T  L. G8 P2 B/ r
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
; R7 Z( |: P/ j$ G5 I/ \A:cook food in quantities that will be used up within 20 to 30 minutes.
. Y7 h8 F" [9 _1 g8 V( V大批量烹煮食物要在20到30分钟内
' z/ L- i" M1 `( ]. B* P11.What person has the authority to issue a Health Permit?8 V0 y$ K" C2 \: z9 W: b
谁有资格颁发健康证(卫生证)。
3 ?8 ]0 t! O$ v+ @) VA:Medical Health Officer.8 r! t9 L5 [2 c. [
医疗卫生官员。8 a6 C& i2 a. t5 P# b; w9 x/ k( I  H
12.For what period of time is the health permit valid?4 {8 W! y" I, E, \: u/ T) ?* w  v
健康证的有效时间是多久?' ?9 p0 |6 b3 ]# F3 E0 k4 r
A:12 months.12个月
" ~& C: a7 J, |! d' d: O! R: ~13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: o# s% }. k0 f( |% Z3 `在食物和饮料准备区,通风系统换气的标准时什么
& \- R7 G6 s7 U, g6 [0 V, UA:08 times each hour. 每小时8次. o0 x$ M3 ?5 k9 D
14。The minimum temperature for manual dishwashing in the wash sink is/ d$ ~3 g8 `  h
手工洗碗,洗碗池的水温最低多少度?
0 y# ?3 o# W5 @- R0 eA:110 degrees F (43 degrees C). 43度! `# `$ o7 K/ |1 i, u7 l5 o
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:; M# t) H, o; o+ c# N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- s% U# ^& E5 u! v) t, y: u5 h0 o
A:180 degrees F (82 degrees C).  82度
: Z" n$ K$ v7 Z% Z' g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' |. I% `5 f* I1 F! m. M9 D用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  E2 I2 v% I+ s) _0 W' V8 `
A:en papillote.  法语自己理解( @) f% w/ U# L4 T6 x9 t! L
17。Wing or Club is considered a7 q* r  z" z( N* ?/ A( T
翼和CLUB 被看做是一种...
7 T- Y5 H7 z9 h# g9 p0 `A:Bone- In Cut     带骨切' q" V- Y8 h+ T- Q% y) z( B
18。New York is considered a   纽约牛扒被看做是一种
. U' b# Z; O; W$ |( JA:Boneless Cut     无骨切' d; F- o; w$ {1 B2 P/ z/ M  f
19.In general, a court bouillon for freshwater fish will contain& T$ h# u- j4 {8 C5 ?6 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
3 {+ P2 d* ~: C6 ?+ }) AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 N4 ^$ j5 m, a9 b% D9 \% y8 g
和做海水鱼同样数量的调味料和香料
4 d$ [* F, ~: F, [; e+ Q20.Anise is very similar in flavor and appearance to
8 g/ c$ ~$ X, e八角和下面的那种原料有相同的味道- e6 k* |  g8 ]; t6 w
A:fennel  茴香8 V0 }5 Y( Y% U# N, j: B3 R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' K% V$ b. C0 j2 @; P! G下面那种原料更像大葱且有平面的叶子
% O% y0 Z0 a+ e* y  [' cA LEEKS  似蒜葱 (这边人叫京葱)5 S$ A  q- z+ U0 _  E
22.Which of the following cutting shapes refers to a small dice0 w- \% k& Q) y
下面那种刀切形状指的是很小的粒(末)# [2 a' X/ O" K1 i& d" h. G
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
  H$ @4 H# P) w9 a: R% Q23.Oil is added to the water for boiling pasta in order to9 ?2 w# e2 k. j
向煮沸的pasta (意大利空心粉 )中加油是为了* W4 j& u9 D3 x( v
A:prevent the pasta from sticking and to minimize foaming action.3 C* W0 b9 t* i. T- A# Z; W  |; R
防止面条黏合并降低发泡。2 w5 u5 L/ i+ _9 ~9 y% F' q) A" }
24.Which pasta dish features pine nuts and basil?' H3 c( X" ~: g  w' f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* T3 s6 `9 u6 R5 o/ \# C, z
A:Pesto.一种绿色的意大利面酱
' X# J: _! b% I0 L2 Phttp://www.tianya.cn/techforum/content/96/563836.shtml
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' y6 D! b! C& p6 Q, |25.Which of the following is a spring vegetable similar to spinach?# G8 |) M7 d0 g1 J) G" z
下列哪项是一个春天的蔬菜类似于菠菜?+ P9 v0 P8 y+ |( W) ]# L' _
A:Sorrel. 酢浆草。
( C, o, l: L0 V% Hhttp://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:
3 ]5 F0 M3 ]# g0 d9 P3 |/ t哪位厨师最早带来高水准浮夸的美食/ c9 t0 `' B. k3 a* M- V5 R
AAntonin Carême 人名 安东尼·卡罗美% b2 Y% v8 c" Y5 G0 P, X7 v7 S
$ M$ u: V! a- ~7 h3 e0 b1 J
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 ^2 ?" H4 d# A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 k& \4 K" o2 A8 g" ?' E3 H1 bA:Cast-iron stoves         壁炉
! |0 Y7 X' P2 R3 O* jhttp://www.usstove.com/products.php?id=6
3 W; M* e2 }* y1 ?1 q, N- [  s# n7 X3 V: e# e4 \
28.The French term used to describe the roundsman, or swing cook, is:
# V& o- c! _& {; ^$ z) C法国术语,用来描述roundsman,或摇摆厨师是:1 i* [0 z5 n* Y' j. h& E$ F( i
A:Tournant   图尔南* ~$ B( y+ {3 k

4 g  z# S8 g( e. C29.Another term for the wine steward is:
7 W5 z! J& D4 ?0 t: l4 Z葡萄酒侍酒师的另一个术语是:) t5 Z+ k2 r2 s* B
A: Sommelier 侍酒师
5 Q# |* v. i1 l' y+ K3 Y2 q0 D- \- \6 [
30.Molds, yeasts and fungi are examples of a:( K/ H7 T- t; u. M+ ^; s( t3 T/ M8 P. Y
霉菌,酵母菌和真菌是一个神马例子
4 n  g6 E7 E% i, M3 l3 \A:Biological hazard 生物危害
+ r, V6 V/ e% Z7 _  M7 D4 ^% ~' j$ m. |( ~$ q4 L" D
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( ^/ \$ m" n; V$ O% F9 E+ v% E9 p! i根据加拿大食品检验局,食品的危险温度区在多少之间:
$ e2 ~  T8 u4 F& PA:40° and 140°F (4–60°C)     4-60度; I8 q: A4 F& [2 K

1 F, d+ f' ^- ?7 k) D; w1 R32.All bacteria need the following for survival:; n& {- m/ M: c( n
所有细菌生存需要以下哪些内容:- s6 P( X4 Y( i3 Y
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
# v( ?7 }9 K) X1 w! V5 p+ q2 S: g
$ w  j/ J8 N: ]0 u33.Which of the following correctly represent critical control points in a HACCP system?
2 d5 B+ c2 }1 t5 v: S7 D以下哪项正确表示了HACCP体系的关键控制点?
; y1 S0 w9 x) B5 d# kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # K7 |* A# B1 A& L# T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ b1 K* v! _# s' i# o3 Y5 Y( R7 F% d4 d  B/ Q+ ^
34.Which of the following is not an example of a carbohydrate?1 L% s* c& c! _, p, v3 g
下列哪一个不是碳水化合物的例子?
5 J4 e# j% k! U( ^A:Essential nutrients 必需的营养物质
' O4 Q+ s# s6 a$ [5 x4 |- L! B& F. P; `5 W
35.The process by which a liquid fat is made solid is called:
1 C- `4 G& z! R7 R0 x8 j4 W7 W8 h$ H* N液体脂肪做成固体这个过程叫什么
2 ^6 y# y9 I9 dA:Hydrogenation  氢化. E/ x" |- M+ N* ^5 B$ |9 n% @
3 A2 K1 R  p7 u
36.Which of the following is not an example of a fat substitute?5 B; J" X5 x0 |5 K
下列哪项不是脂肪替代品的一个例子
' \  m& Q8 g" b4 v5 mA:Acesulfame K  安赛蜜K表
; U, q0 m! F& c8 b* G
' T) N& Y, I" s$ {6 k# J8 M37.Health Canada requires that a product labelled "fat free" contain:& Z, k1 P! r( S% c: E
加拿大卫生部要求的产品标有“不含脂肪“包括:4 g1 b. t" p- d' J! X" B7 `
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ j% ]+ v4 ]* @' ?' [8 ?7 h  U
( X3 a$ t) B( J5 c# H7 `7 j
38.Which of the following is not a problem associated with converting recipes?6 Z" M: z# A+ ?* D
下列哪项是不相关联的转换配方问题?
2 x/ k' N2 m4 k* j0 e/ }2 hA:Unit cost 单位成本4 [! |' ^! [8 Z5 ~' L9 I  j! t: q
) E4 f! K$ G) X+ h
39.The condition or cost of an item as it is purchased from the supplier is called:+ e: u% x" N2 e. L" z: K8 K3 w
从供应商采购的物品的品质或成本叫什么/ T' x, J5 _) N" ]6 }1 b9 E
A:As-purchased cost 购买的费用
: r, d0 O, @( Y; r7 J* A$ b" x. b8 H& A
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' o* S$ M+ Q  c4 M+ ?在新货到来之前用于日常所求的必要库存量叫什么
$ y) j+ r- ^: ?. H1 r9 f) ]A:Parstock 基本日常最低库存  T2 X0 H  @* e1 {. N

  W  m; C2 ^0 _6 K5 D( q41.Which of the following abbreviations is used to describe the proper rotation of stock?& r" ], n; A& y- O- p
下面那个缩写是用来表明正常库存流程?& J5 [. j0 h2 a/ n6 i; [
A:FIFO=FIRST IN FIRST OUT 先进先出8 e, ^/ @" G# Z& V* Q. D

, L# M! ?/ ^" g42.Which of the following knives is used to turn vegetables?
6 k3 `+ g' `+ ~7 w- v" Y+ N& ?* m下面的那把刀是用来打开蔬菜吗?
8 x: p( D, I% T7 w- i6 m. B7 OA:Bird's beak knife   鸟嘴刀
7 ]$ q7 A) H" b; b1 D1 b* Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird" r# t  v4 W) b% a

; D: z7 b5 E: B5 n& h3 U- F% X. n; O43.What is an instant-read thermometer best used for?
* p4 a7 i6 Q- i; q$ L- v. c' U7 W即时读温度计最好用于那方面?
2 }$ v( l( P' T3 ]9 \A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ }0 A9 L4 w3 M7 U* l* R. v0 I6 |5 g7 H  M7 ?
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  y& C  l" e) e1 ~6 q下列哪些金属材料受热均匀,通常用在铁板而且非常重
. w# l3 E! p% ?' b4 CA:Cast iron 铸铁
' h. }1 y5 H. q2 r" ~& H! c7 s0 n, @7 ]/ }: d* K7 d1 Q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 M3 ~; [# C/ e( c0 J+ e: o" }
哪件装备下面有一个可移动的碗和一个S形叶片?
# c+ ^8 G' G+ |' RA:Food processor 食品加工机
/ L1 l, {) c3 qhttp://www.google.com.hk/search? ... iw=1263&bih=572/ I7 L; a" p0 q0 O

" D' S% _* ^( n: q6 |) x' V  Z" J46.Which of the following is not a rule for knife safety?
. |+ H- k5 @' P) v7 u7 Z' `  z: d4 J2 b下列哪项不是用刀的安全规则?* f0 J4 ^/ a% E4 a) M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀  b$ ~. a% g3 b! h& F) s

* Q$ |" I: C) D) f( s, N# e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: n" V3 C" b9 B# u0 q; R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% m0 j1 T9 ~% d. b& r  P
A:RondellES " U4 b& l( H5 S4 ?7 @8 t& b* L& l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 @% m' E5 L5 G; k1 Z
/ [, W9 u4 R) h8 W+ N% A5 C
48.Which of the following is a diced cut used to garnish soups?3 S6 H9 o( I& a! h. t' A8 H. d0 o; M
下列哪项是切成小方块用于汤的装饰?
! G6 D  J! `7 x+ r9 d+ AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# k" Y- _4 ?5 W: |2 k+ s0 I5 V  G
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 `; i9 t. L4 p2 s7 S2 \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 D. q$ q: P7 E/ @2 o/ hA:Gaufrette 5 P$ ?7 c: t; V% Y* m& _* `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# c( _3 x$ y: ^0 d: m1 _3 a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 E8 S, Q/ m/ K3 q  ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& |* u: r2 G$ Q
3 y2 m2 e: E# p6 q6 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 v1 m4 h( a6 P+ O4 M3 a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)
( N% c6 T0 w$ P# M7 ?A:Cilantro 胡荽叶 香菜
: Q% s4 I5 I  ]1 ?. G! Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
' z' k& x6 v) @0 \1 ~5 ~1 \
" K: N6 B9 x1 n  [, T60.Allspice is made from:* G8 g/ p! z0 E0 G$ J- m8 `
多香果,  多香果香料是什么
4 X4 J  u3 h9 B8 B" Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 c% \2 H2 I  p  iA:A dried berry 干浆果# H4 n# }5 O' l% f9 ^( z% d" l

! t4 ^, ^$ L5 m61.Which of the following are used to make a sachet d'épices?% s' j6 s1 @- S
下列哪些是用来做香包德épices?! }0 t. Z. u' ~# o1 n
http://www.sachetcatering.com/6 l5 s% F0 j- V* o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
2 B/ `& f1 a6 L
* L2 J& ?' R- l: V4 l3 \5 ^62.Which of the following condiments are not soy based?
2 ~9 m# F* {% {: |下列哪项不是酱油调味品的?/ S1 t0 A+ c5 S: e6 B9 p
A:Wasabi 日本辣根
6 `" b! U2 B, K# ~  Z9 e- t: N) m; ?( Y. L6 I4 |2 k, C
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" c- o1 q: X5 j. Y. 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:
; G/ A  q, j# ]( w- M7 i' CA:Pasteurization  巴氏杀菌
, X, A' d; N' h' a) F% ~' L# w. {# ?$ b( ]; Y, b" w6 P: T
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ P5 f+ v8 _# X: S& n8 t' P/ o下列哪个步骤是不是正确的蛋清搅打程序?
2 X: Z$ k8 i4 vA:Allow to rest before use. 允许休息后方可使用。; I2 H4 O4 K; Y: F% d
, I! u1 P' x9 P& {  v7 Z
65.The weight of a large egg is between:一个大鸡蛋重量介于:5 c' ~1 u( C) T! K7 r
A:56g and 63g 56克和63克! ^. Z, F+ i  l

% ?* h7 Y5 k4 e66.Evaporated milk is a concentrated milk that is produced by removing
6 `1 }2 o& ]  p8 r9 p& N* m炼乳是一种浓缩牛奶 是去除什么做的
; n' F7 {  s& F* [% o5 G  fA:60% of the water 60%的水
* V' |: v8 ~; m% |
8 o' G7 j/ T. S3 X4 I& }67.A method of cooking that transfers heat through a liquid or gas is:1 \$ @* k) {/ c: w$ O
一种烹饪方法,通过转移液体或气体是:
" h8 u! [. b( j& y. a. A& LA:Convection 对流2 X1 c6 O, b( P' T, O" w3 U

+ V9 ~, _6 K. C% O/ Z( A68.The cooking of starches is known as  烹调的淀粉被称为
+ z% V  A% F. A! y' ?! UA:Gelatinization 糊化! S0 Z0 o  e7 p7 L# X, S: v; k  g$ o
( o- h* }- p6 ^/ ^; |
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* v, F2 Z( L" D2 T2 o- u8 K4 wA:Braising 烤9 d' J0 h; ]& J4 b! ^+ V6 r: _
& z7 K" |$ M! l; G. P+ h- ]" m
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:- A* l3 X( [' Z
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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3 r, X3 j# q. m. n3 v* [4 K71.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
; t4 l9 Y$ d. |! i( i% h: [+ n% zA:Fumet 原汁7 |. W3 p7 A, W

2 P6 Y6 i7 {' h3 V/ g+ L& u; 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  T3 |: [2 |- l& K2 T8 A
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) \' ~1 e( T/ g) ^+ a$ t3 B. e73.Which of the following is a principle not used in stock making?: b5 [  ^, p8 W/ O/ _0 N. F: A
下列哪一项不是用于制造高汤(低汤)的原则?
7 w4 E% L' E* i6 [' vA:Start the stock in hot water.开始在热水中操作& g" N2 J& R3 w4 |6 w1 `
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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
( N2 T: k; c! K- T- r: zA:Remouillage 法语熬汤- a8 h* Z  ~# @7 D% H5 x
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