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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。
! Y4 h9 A; Q8 q8 s7 i+ `4 o+ f7 y1 U5 p. ^- n
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。  ]4 [# e( K6 f, q
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
# `* F# ], U) K7 O* f  y1.Which of the following methods should be used to determine doneness in a New York steak?
7 V9 f+ ?- k: A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)6 p. }$ ~: P7 c! P4 k1 w  S
A: pressure touch. 压力触摸& _$ R, E2 @2 E2 C; N8 x# b
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
' }8 y, x. I: g* ^6 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. h: {" ~& J# E
A: acid  食用酸
2 _% l* `* A* y3 P3.Vegetables are major sources of which of the following nutrients?9 K5 r0 c  c+ B- j; p  B1 z" e, ~
蔬菜中包含的主要营养有哪些
  R4 y4 ~' G5 p7 O( k' oA:vitamins and minerals. 维生素和矿物质。
# M; B6 S- Y# X; V( D$ o  W4.Cauliflower is commonly served with' d# A/ p6 E' p: @, P; @. O
花椰菜(菜花)最常见和那种酱汁搭配( W: B$ I; s' f2 \7 q2 h
A:Mornay sauce. 奶油蛋黄沙司
. S8 G) @6 N% |5.Which combinations of products are found in pie dough?$ U* @8 B/ M9 J- ]0 h6 N5 P
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 t, g+ H( e5 t8 FA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。' G9 Z, D7 H& B. R
6The French term for mussels is 法国语青口(海红)叫什么
6 r' j. Z+ t  ]A:moules.法语青口,海红2 d: ]1 D1 g$ ~2 Y* T
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% p% Y/ K6 k9 V" ^/ C) g2 zA:faintly fishy. 稍微有点似鱼味
& X, l+ W" R1 O1 ^, F2 p6 g1 [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
" c( @! L+ k7 SA:2 days. 2天
! m' w7 q& ?- R# C. E0 n9.What are the principle ingredients in ratatouille?
; N/ o4 X; U' j* W+ n) C4 m炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)" i% Y- @3 o3 ?
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 X! P" z4 u4 B0 r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ). n1 z% Z: I4 S4 j- E
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& e+ @+ j8 u" P0 `A:cook food in quantities that will be used up within 20 to 30 minutes.
1 T$ `$ w) U$ I, ~: G% p' _大批量烹煮食物要在20到30分钟内, z+ q# _( o7 Z- Z: S. n; C
11.What person has the authority to issue a Health Permit?
; B5 C5 W. p/ N) ~谁有资格颁发健康证(卫生证)。
" j) v# f5 S& Q  {0 _' \, w" DA:Medical Health Officer.
. x$ L4 Z' x" e* i5 o) \% m5 Q医疗卫生官员。# ]; W$ Q6 Q! G% N8 ^/ a% N
12.For what period of time is the health permit valid?. C% ^. K1 |' t$ X( Z( w& ~' [
健康证的有效时间是多久?
6 e" N& r7 u1 M) {+ P0 T# cA:12 months.12个月: a! F9 C8 G7 X  O4 g; _
13.In the area where food and drink is prepared, the ventilation system must be able to change the air, k2 F  c, \$ Y8 f8 E3 y
在食物和饮料准备区,通风系统换气的标准时什么  M2 G& r8 W' ?# r$ a
A:08 times each hour. 每小时8次6 P5 ?% X* z% Y7 p6 W% X. i4 F) L
14。The minimum temperature for manual dishwashing in the wash sink is+ \5 x5 l$ }- S4 G
手工洗碗,洗碗池的水温最低多少度?) e. d  H) T' g6 _5 R% Z6 z1 z
A:110 degrees F (43 degrees C). 43度# P, [$ k) [9 D2 T5 v
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:& k2 [, ?1 ?. z3 c
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少# o8 ~0 Y: K4 E9 l1 ~. q/ K
A:180 degrees F (82 degrees C).  82度
( h' ]6 m- r9 {& p% Q( M+ J" g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( c* A# C, [/ {2 O用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 _7 m9 ~' z! ^9 t9 D( ?6 _
A:en papillote.  法语自己理解8 D, o) \5 U0 C( |8 c; I4 k8 o- J
17。Wing or Club is considered a
) e3 a5 U1 ~9 T, v翼和CLUB 被看做是一种...3 c. k6 J4 i/ x5 \) z* x6 [7 F# @$ p8 p
A:Bone- In Cut     带骨切
. T; p" L9 i3 X4 y# I* V% K18。New York is considered a   纽约牛扒被看做是一种
( E" E$ G# a- S7 RA:Boneless Cut     无骨切& u3 U8 @7 C3 }" K. }# i& _" a9 H
19.In general, a court bouillon for freshwater fish will contain7 n: k$ \; D5 J, R1 Y' O- e
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
; Y+ A/ I9 N0 Z7 E9 S9 u, u& IA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& M0 P0 ?. v; O+ _7 V和做海水鱼同样数量的调味料和香料) k  W6 y! O( @4 i
20.Anise is very similar in flavor and appearance to8 w7 b( P+ P5 V* |6 U% v1 `
八角和下面的那种原料有相同的味道
2 X, {, T0 Q8 ]9 [& GA:fennel  茴香
7 E' z! `  u$ E: w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves  q0 j% g, t7 I8 _) `
下面那种原料更像大葱且有平面的叶子# D! L. g  K  f2 R( o
A LEEKS  似蒜葱 (这边人叫京葱)
  a0 \# G' y9 W2 f& d2 h22.Which of the following cutting shapes refers to a small dice
0 _3 O. S( q+ [3 n. f6 A# J# M下面那种刀切形状指的是很小的粒(末)$ i' l' }  O& \5 {: z2 S0 M
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" z6 z/ `, F7 F: \; ~5 N/ Q
23.Oil is added to the water for boiling pasta in order to
" ?- l- Q9 \# R2 o, r  v向煮沸的pasta (意大利空心粉 )中加油是为了; X4 r" b. D& n; ^5 y
A:prevent the pasta from sticking and to minimize foaming action.' ^# b! ~& a# n0 b$ U7 R' B9 x
防止面条黏合并降低发泡。
: t6 o7 ^. |$ ~24.Which pasta dish features pine nuts and basil?1 M; P' ~7 [; K4 o
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ K* G7 W/ Z3 w) v9 J+ X9 AA:Pesto.一种绿色的意大利面酱 6 r% z4 S' F; A9 i3 e
http://www.tianya.cn/techforum/content/96/563836.shtml
" U! X& u+ C" P7 f
) H6 Y8 k- z) ?25.Which of the following is a spring vegetable similar to spinach?" h4 @) I' u5 I( b0 y+ W: z
下列哪项是一个春天的蔬菜类似于菠菜?
  ^  [4 d) ?6 ^2 Q2 X9 HA:Sorrel. 酢浆草。
! V  g4 @% }' m4 Vhttp://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:
' e' m9 [! g: I1 a哪位厨师最早带来高水准浮夸的美食5 r# [+ q/ ~6 `9 M6 S5 O; `5 l
AAntonin Carême 人名 安东尼·卡罗美* p% y, m5 z1 V. {2 y5 d

- ?7 b: |( q2 k- \4 s2 O9 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% c* G: @8 p* O; W/ E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, n7 v: d; p% w& }A:Cast-iron stoves         壁炉0 t. H! G& |- v- R6 q& O4 Y
http://www.usstove.com/products.php?id=6
- S6 Y1 R( ]2 v6 w" q5 p; N2 ?* g+ d. `7 U0 {
28.The French term used to describe the roundsman, or swing cook, is:! v4 a) W$ j- H5 e& m1 b
法国术语,用来描述roundsman,或摇摆厨师是:7 Q( k% o7 C5 `7 D; F
A:Tournant   图尔南
) C, Z; G1 G0 r. \) [: U) i3 q4 q
0 I% S$ f; M  G/ i; E29.Another term for the wine steward is:
2 u$ d' G: L3 t" g/ t; N  X$ h; N葡萄酒侍酒师的另一个术语是:
+ ]/ B" i1 X6 |3 {5 }( j6 VA: Sommelier 侍酒师# Y! w% {+ h5 V0 c
% M  ]- Q" n$ P; `/ D( Z  C! R
30.Molds, yeasts and fungi are examples of a:
3 X8 f- i# _2 I9 s$ m霉菌,酵母菌和真菌是一个神马例子$ W1 |& |: ?7 k8 @- d) I3 f
A:Biological hazard 生物危害1 ~+ b  u0 m  ?- B
3 j& c, p/ j" D- {) i! k: A: V- @
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 Y7 q7 R. u' r, @根据加拿大食品检验局,食品的危险温度区在多少之间:
- Y+ l" p/ x! F9 }3 A  y2 XA:40° and 140°F (4–60°C)     4-60度7 M+ U% E: L; O3 D. M+ R
3 _5 O! P( C, o; a  N
32.All bacteria need the following for survival:) c. u& E! W2 V( {$ C
所有细菌生存需要以下哪些内容:/ N9 ~1 A; d4 T/ z; C" Q3 B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ E8 T4 @! C4 k7 m5 M% r6 ^5 ?; B9 z2 Z3 L5 @8 J' u, d* @
33.Which of the following correctly represent critical control points in a HACCP system?" U5 F6 F  N& j0 u7 {: g# o* R
以下哪项正确表示了HACCP体系的关键控制点?- U4 V. F+ r0 y8 b% n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) s9 N" w, G6 m4 }7 O; D( `! k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热  _: K6 Q0 U. s/ T, g

1 Y9 M; I& a$ z8 E34.Which of the following is not an example of a carbohydrate?
  y5 F) h; {9 e4 w下列哪一个不是碳水化合物的例子?
- |2 ~) D: u! ^+ ]A:Essential nutrients 必需的营养物质. O. A, o2 E5 K; e4 j; f
3 R. n0 U  _# h4 a* E4 H2 Y
35.The process by which a liquid fat is made solid is called:
; s1 G0 g, R" v5 c- @% ], \液体脂肪做成固体这个过程叫什么& C1 C+ \1 f. p$ @8 v
A:Hydrogenation  氢化# g; p2 H" o" t$ ]" [% a

1 O7 q0 U+ Y; J* b! A' v36.Which of the following is not an example of a fat substitute?
- x. r& f0 D- H5 U5 O" f" f下列哪项不是脂肪替代品的一个例子: v: E- |; g9 j8 d/ o  ]2 l
A:Acesulfame K  安赛蜜K表
+ o% J/ R1 C7 x" S7 p- @, G. w
/ O0 B+ w3 _" s# X) T4 e37.Health Canada requires that a product labelled "fat free" contain:
; w) z3 n: _3 g- h2 H( K/ p加拿大卫生部要求的产品标有“不含脂肪“包括:$ @( y% x; I9 `  w+ P: q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" g$ M- N/ ^. z$ T% l1 f1 P7 j* @1 P1 f) m; [
38.Which of the following is not a problem associated with converting recipes?
4 k7 L: A& b& b, ^2 \9 p; q2 \' K下列哪项是不相关联的转换配方问题?% r3 a8 ?2 M1 X2 d# c
A:Unit cost 单位成本
+ [/ k& e: p" V4 j! f* L: |) o3 D
% T$ @+ k! Y: m( G" o5 R, Q  ~39.The condition or cost of an item as it is purchased from the supplier is called:
% ~8 N/ }* Y* W  ]0 w从供应商采购的物品的品质或成本叫什么
% U2 @0 v9 v; |' M- z  sA:As-purchased cost 购买的费用
* |7 q) e; P+ r# H' k2 @: p
# h- P# {) x3 K. [* L% L% a1 S9 T40.The amount of stock necessary to cover operating needs between deliveries is known as:: F, s) w! y1 z6 S) D: N
在新货到来之前用于日常所求的必要库存量叫什么
; D3 Q' a; }7 B0 \A:Parstock 基本日常最低库存
3 d- W+ i' s( G8 g- W; Q
; N2 _9 F7 r" }  G. U5 f  e+ W41.Which of the following abbreviations is used to describe the proper rotation of stock?5 R  A0 l- x6 k% L: E
下面那个缩写是用来表明正常库存流程?
. c& W$ A6 y0 \1 k0 @5 `A:FIFO=FIRST IN FIRST OUT 先进先出$ c! y$ Z  Y4 ^- c
6 u1 o6 {' b. d7 Q6 e: \/ e
42.Which of the following knives is used to turn vegetables?
; r0 v1 p: ~* M+ w; n" J下面的那把刀是用来打开蔬菜吗?
) q8 K/ s0 d* _) q6 x/ G. cA:Bird's beak knife   鸟嘴刀
+ r: F0 T# v  f7 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 t& `- |9 g* F9 ]2 P% r( r- z+ @$ D
43.What is an instant-read thermometer best used for?
, `7 L+ n' ]3 O; P' _即时读温度计最好用于那方面?
/ F0 z& n" X- v1 f' M; DA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ `( O* W2 Y! m7 `) |# D# ^) e  J) H6 I! u( G1 A+ L" z6 _$ ~
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, M9 q2 Z, `8 R: l+ E
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 e0 ?# L/ y5 R6 y' `2 TA:Cast iron 铸铁3 r$ E+ r8 \: S( ?/ S
5 T; i$ W0 q3 @+ l& p" x
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* [* z' a* e& C& L$ Q4 X
哪件装备下面有一个可移动的碗和一个S形叶片?* l* z0 V" r2 d0 N. I
A:Food processor 食品加工机
3 ~7 [3 X: y4 r9 H2 H" z  `# |3 nhttp://www.google.com.hk/search? ... iw=1263&bih=572
. h; c6 B  H% G' o* k; Y7 o$ S9 U# d
46.Which of the following is not a rule for knife safety?
/ d4 [0 z" d# {: L下列哪项不是用刀的安全规则?
" Y  C7 R8 o7 t% }) XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 ^; S) m6 X3 Y6 `7 `
: a% ~9 S8 w) P' a& L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, g! f$ x) H! g; @  x; c" D  M
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 V2 L6 f7 z! h: r4 vA:RondellES
4 J  @$ `2 s  L( F& Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 l9 Z+ Q5 t+ e3 H7 D8 H; d& x

& V  ~4 u) o4 O, B# e. j48.Which of the following is a diced cut used to garnish soups?
! w# N5 ~$ T8 S: `( E" [) W8 j6 u下列哪项是切成小方块用于汤的装饰?
: T$ z" o* D2 Q" kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 ^& D7 c1 z, b$ Y& \* h3 h% H
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 _0 }, u& A7 m% V6 L, D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!!——0 D2 p' e5 s2 x0 A4 ?/ b% Y
A:Gaufrette
" M  y7 Y' ~7 m0 _# lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 J' X# o! z0 @
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: J& w% U3 I- e8 @* u& E$ I) |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( d& V, r+ X/ w* Z! c1 C4 r0 W; @/ B) R$ Q6 j
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ V! H& |4 G) ]9 D
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)3 H* S6 m: y# {' P, M- [
A:Cilantro 胡荽叶 香菜
2 m5 {2 m+ x2 w$ o0 rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: a  B+ z, N* a9 G4 {2 p) o3 U: n! J) G% A. \- p  _, Q( P6 \
60.Allspice is made from:' w& r3 B1 M: }- s3 l* [
多香果,  多香果香料是什么+ |$ A+ s! ?& R2 |- p- X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
9 Q% g- Z" s, O4 D) ]" ZA:A dried berry 干浆果- k# u& @  H4 K" n4 L4 b0 ]9 d9 l

! g! K+ ^  N: E9 {61.Which of the following are used to make a sachet d'épices?% s! H. i; v+ x( J( K8 r) W! }
下列哪些是用来做香包德épices?, a' F3 g1 a2 D' v- G
http://www.sachetcatering.com/
4 V7 F5 l7 X! |$ G6 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
( D2 k; y$ i1 q% G3 A1 i7 g
2 {1 O' v7 q3 c& _2 x62.Which of the following condiments are not soy based?
3 {$ R, P5 b3 I& ~/ y, t下列哪项不是酱油调味品的?
& ^6 B6 w) O6 Z- F( FA:Wasabi 日本辣根$ `& D6 Z8 b& A5 D# K" z
+ `, W/ J/ p# b1 v) j% v  g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; k2 c% m$ K! C/ A1 c
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:/ [' E! X6 h$ A
A:Pasteurization  巴氏杀菌/ L, r1 u9 x# r6 c0 M  ]8 M

# J9 h5 A0 I$ F64.Which of the following steps is not the correct procedure for whipping egg whites?3 y. J. w8 \/ Q6 C9 E
下列哪个步骤是不是正确的蛋清搅打程序?, Q, P# y' y5 T! L8 X
A:Allow to rest before use. 允许休息后方可使用。
- w9 n, J/ D2 [- V
$ R- v! r% ]: L& _2 v9 {1 W" D65.The weight of a large egg is between:一个大鸡蛋重量介于:) s9 |+ b% j6 V+ P% N5 e
A:56g and 63g 56克和63克9 A- M# G) ^( N% M5 G
; ]/ N* H: h4 U: P
66.Evaporated milk is a concentrated milk that is produced by removing
9 b5 J9 O! U+ m! A) I炼乳是一种浓缩牛奶 是去除什么做的
! M8 D2 l; H' _) H. P! T' s5 @A:60% of the water 60%的水$ D: l' k0 @- L! S2 v- N
1 f$ J) ?( i: [/ v' m4 @0 Z
67.A method of cooking that transfers heat through a liquid or gas is:- s; H4 V1 C9 \" o; q9 @
一种烹饪方法,通过转移液体或气体是:: ~0 M; s, s) M0 j- j+ |
A:Convection 对流
# d; C' R' k/ }) r9 R* ~" q! o; p5 T$ V, M0 a' W0 M
68.The cooking of starches is known as  烹调的淀粉被称为2 p+ f4 \/ C' H( X5 @$ E: r
A:Gelatinization 糊化
( }6 w0 J0 z6 E! P3 J1 S, P( `6 g: l' `8 y- u% r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 }4 A) P4 |  h9 [8 j
A:Braising 烤' F* Q7 J# D  w) G

0 P! t( w* S7 a5 {2 W+ W; v; O70.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:. r/ |# U4 F& V4 v7 K. A! }9 f. [
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) [7 E: M" n0 u3 E

+ V& \# a6 ?) ~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& V$ O5 v% _% o  G- f
A:Fumet 原汁
2 H; z2 I( _* t* S( N4 d* n; a% a$ K, @: H" E- k! _( T
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
/ P8 H; v& M- X8 }6 a$ g7 _( f/ EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
" r# n- Y7 _, W5 r: G3 H: V  t/ O+ E/ S' z5 X8 A( f
73.Which of the following is a principle not used in stock making?$ q+ ^# i) M( y& s9 I" y: x4 K3 P
下列哪一项不是用于制造高汤(低汤)的原则?* V; c( C) M4 o2 c
A:Start the stock in hot water.开始在热水中操作3 }+ K' V0 O  U" y6 V

3 x- ~9 C" Q8 u$ o2 A74.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; s, T* \3 l% |' h1 T
A:Remouillage 法语熬汤2 [  F9 p, `6 n" G5 j8 W9 }
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