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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。
) i& g$ R1 s7 R, R7 Y7 X3 \* j3 C9 d  x- m) k
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。7 |! Y8 a2 k1 m/ @9 ?9 {3 c
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, B7 V8 A4 j) @/ w& w+ v3 G* a
1.Which of the following methods should be used to determine doneness in a New York steak?/ Q1 S' _) I0 Q2 n, P% Y) Y- o
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)/ O! Y% r5 v0 O; V  d
A: pressure touch. 压力触摸
. g$ b7 G2 y9 g( j2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* b1 `; ]3 A1 B( O2 K( M$ Z6 J4 B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
* v4 z' Y# v+ mA: acid  食用酸2 o7 U) x8 i7 w4 p7 l! g7 w4 u! ~
3.Vegetables are major sources of which of the following nutrients?  x8 |/ {& }9 f4 s; F
蔬菜中包含的主要营养有哪些1 \/ U6 _$ h, ~
A:vitamins and minerals. 维生素和矿物质。
' n: U  l* x7 ~# h& U# W+ @+ f0 L4.Cauliflower is commonly served with
4 \* M& j, c! I' G5 e  m花椰菜(菜花)最常见和那种酱汁搭配
& c4 D% Z8 l9 I; {! yA:Mornay sauce. 奶油蛋黄沙司4 b/ ~% l; m; a) T8 M% G7 Q
5.Which combinations of products are found in pie dough?9 L4 q5 w6 J6 {! A4 Z' c1 A
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& E0 U! n9 s& G5 v' u& a0 @' HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。5 L! ^/ ^$ Z! I) N
6The French term for mussels is 法国语青口(海红)叫什么
: _! C. ~7 a. z1 }& ]A:moules.法语青口,海红
0 H. i* s: d  L, @, b4 O' O. o7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 Z# M- l8 @5 m0 W
A:faintly fishy. 稍微有点似鱼味
* B: ]+ F4 y, J/ `! I: n8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用( L- l) Z7 d$ Z5 k
A:2 days. 2天
" o) b- l& b. g; @; E+ y9.What are the principle ingredients in ratatouille? 8 b$ P, \+ A0 w0 v* a( o- l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% ~/ u" @9 t3 w% b/ ^- z0 b+ e4 b+ Y3 n
A:Zucchini, eggplant, green peppers, onions and tomatoes' F; v( H1 F3 u" T1 B
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* `/ z6 v5 y0 M; h5 {
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 X8 G0 f4 ?; {+ G9 Q
A:cook food in quantities that will be used up within 20 to 30 minutes.
4 o) \1 d5 o) _+ G( }- C9 A3 c$ b7 I, L大批量烹煮食物要在20到30分钟内
& }- l3 k2 G7 }% M9 I* x11.What person has the authority to issue a Health Permit?0 H# `$ a( |! v8 A
谁有资格颁发健康证(卫生证)。
( c+ H+ G" r7 u2 @/ y$ A; |A:Medical Health Officer.
  P/ M6 W0 Q. I医疗卫生官员。$ D) W, [* y& B  ~
12.For what period of time is the health permit valid?. s( ~0 E6 `7 b. N5 R
健康证的有效时间是多久?
6 m  m" e$ V- J* q$ L7 qA:12 months.12个月
2 z, y0 F( t2 z8 D13.In the area where food and drink is prepared, the ventilation system must be able to change the air2 A6 @6 k/ h$ B/ ]& J4 e- U7 D6 z
在食物和饮料准备区,通风系统换气的标准时什么' J5 T  \4 J  h% v: k- m
A:08 times each hour. 每小时8次
% k+ S( q+ Z% n! ~& ]+ o) G14。The minimum temperature for manual dishwashing in the wash sink is# A: P6 d* ]0 S3 @
手工洗碗,洗碗池的水温最低多少度?
5 S6 k) G  V4 E) [- V# }A:110 degrees F (43 degrees C). 43度( T! i& {: l8 o$ g
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 r. ~9 c5 p# ^9 c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 v7 h: h: O" y0 \
A:180 degrees F (82 degrees C).  82度& K) Y% ]1 A1 i8 w
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; A/ G: X; }" R用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 X) E# h! c/ E( R
A:en papillote.  法语自己理解
/ G) R! \- s7 w. k8 H* c17。Wing or Club is considered a0 @2 u2 M( c" P
翼和CLUB 被看做是一种...
. y& P6 y- P, _! J  w  v2 B+ u; UA:Bone- In Cut     带骨切
" v, u) C2 h4 r7 Q) z  S/ b18。New York is considered a   纽约牛扒被看做是一种% o8 }* c$ U  v+ z5 v
A:Boneless Cut     无骨切6 B- w" I6 }" K
19.In general, a court bouillon for freshwater fish will contain
# u' q3 w' E$ M1 m9 u! |  [) m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% M3 W' I( E, t' m  ]; L1 f! O
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 H+ B% W6 ~' r- s
和做海水鱼同样数量的调味料和香料2 S; Y* @/ b8 `1 o! l
20.Anise is very similar in flavor and appearance to* i1 u- x. U! \% `7 }
八角和下面的那种原料有相同的味道
0 k' H. P+ l2 i$ ^5 LA:fennel  茴香
  E8 H) y% E' o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( Y7 z. A( q1 B; P4 M# i* q
下面那种原料更像大葱且有平面的叶子
4 L8 Q+ O$ v3 p0 i  hA LEEKS  似蒜葱 (这边人叫京葱)9 x/ u% E- l9 m$ ~
22.Which of the following cutting shapes refers to a small dice
/ }$ X: U5 I. @, J下面那种刀切形状指的是很小的粒(末)" q! e* F( F7 Y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 O7 Y  }) @1 m% z* |8 d# w  m" j/ ?23.Oil is added to the water for boiling pasta in order to
, e# P7 z% K) `+ o$ N+ ~向煮沸的pasta (意大利空心粉 )中加油是为了
; a1 X# I# `! W( ~A:prevent the pasta from sticking and to minimize foaming action." x$ ]: M3 [- H4 G3 u" L" l
防止面条黏合并降低发泡。- Q" i% R$ r1 P9 N
24.Which pasta dish features pine nuts and basil?! ]: y/ z1 X7 B* `) R; S3 _* P7 p
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)+ e% ]% j/ O8 Q* F
A:Pesto.一种绿色的意大利面酱 5 h5 G" I1 s; _# W1 I0 h' @9 n1 l1 v
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?0 w4 y3 V/ @. S9 \
下列哪项是一个春天的蔬菜类似于菠菜?/ }5 z) P: x. m4 Q4 \. W/ g& D
A:Sorrel. 酢浆草。
/ c; c5 e& i& w6 K1 shttp://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:# J! ], l+ @; E- P) A2 A
哪位厨师最早带来高水准浮夸的美食
/ l7 x  J7 a" qAAntonin Carême 人名 安东尼·卡罗美
7 j+ P" ~' C* e; j4 m2 R6 d) E. n; L' A. u/ U& F3 O; V4 x0 s0 X" ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( g( e8 R4 l3 [/ 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 。% o, T7 e+ _* j+ F
A:Cast-iron stoves         壁炉0 w  z$ F" ?# a5 U" B: R! P, f: x, C
http://www.usstove.com/products.php?id=6, D8 m, U2 I/ x6 n

8 h  I" D' [6 J28.The French term used to describe the roundsman, or swing cook, is:
* ^+ q' Z7 @* a法国术语,用来描述roundsman,或摇摆厨师是:
0 D# E# K/ C( x# `A:Tournant   图尔南6 J) Z5 Q& Y% G. `; p  I- y

9 A" e: T( ^' c6 m8 |( A2 u) z: ~29.Another term for the wine steward is:
4 C& C& Q8 s0 G0 g1 u' j! v7 d- E葡萄酒侍酒师的另一个术语是:6 h! k1 k  x7 Z  k
A: Sommelier 侍酒师
  b1 Q& D3 d# @$ m" T8 J
+ }9 {& F4 ~7 h, l- M30.Molds, yeasts and fungi are examples of a:7 K; j. `3 X- E# }) Z: I* ~; p
霉菌,酵母菌和真菌是一个神马例子% w, |1 {) B0 N7 b  R1 y1 C4 ?7 ^
A:Biological hazard 生物危害
& s+ i3 u% d' n; R* L) N  @6 n
' S* W" A4 H' o7 g6 X) t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% a' T! K9 V" A) W; B根据加拿大食品检验局,食品的危险温度区在多少之间:+ r7 Z2 b5 S) K
A:40° and 140°F (4–60°C)     4-60度
. m5 b) ~% [2 Y7 @% P9 O7 E# d# W2 x% u- [% O! Q1 V; r
32.All bacteria need the following for survival:& F9 \4 T5 ?8 n- C; |5 M5 M
所有细菌生存需要以下哪些内容:
& {" A4 U2 N1 n. A, `& IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
$ i& y  C% P; ^+ G9 ]. T
- ?. w5 R) E4 A' L0 N; p* W5 z33.Which of the following correctly represent critical control points in a HACCP system?
1 T/ K' ~/ k& d7 M5 X  N以下哪项正确表示了HACCP体系的关键控制点?( d6 H2 d1 {/ R$ K
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" E+ ?4 o, v7 P. H4 J' Q9 Q& ]食谱,接收,储存,准备,烹饪,保温,冷却,再加热. D% J- }, }8 n1 Q1 S
! ?( S9 f( D, D* q
34.Which of the following is not an example of a carbohydrate?+ a2 D- R  d7 p4 F6 \6 S0 y
下列哪一个不是碳水化合物的例子?
; K) r9 k' k2 e6 O) ^. f& {A:Essential nutrients 必需的营养物质
$ L* e) t. Q+ O* Z* c- o$ ^9 I
& z( e9 X* p4 _# X35.The process by which a liquid fat is made solid is called:
% j, Z$ d8 t  V2 w; ]液体脂肪做成固体这个过程叫什么
% b$ t8 [4 Z  O8 mA:Hydrogenation  氢化# f  u; B' A9 `& `4 G7 B/ z7 }
! i) W4 q. ]# l0 {: a6 V! j, X& o
36.Which of the following is not an example of a fat substitute?0 i  Z! f1 S7 F
下列哪项不是脂肪替代品的一个例子
2 N/ c6 h- f5 a1 n$ s, v6 {! z, k5 u9 ^A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 p; z, y) [9 l5 N1 ~; X6 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
: q% Y1 L; T! }- G% GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; V' H" e8 V3 p. o* |1 u: I- l1 Y5 i2 U  o6 X
38.Which of the following is not a problem associated with converting recipes?
; @1 X- A  l6 S$ X, s; \) a下列哪项是不相关联的转换配方问题?" K" u5 q& z$ \% Q. _
A:Unit cost 单位成本% T. l9 m( m& s
: P1 o" G* [- W! {
39.The condition or cost of an item as it is purchased from the supplier is called:1 ]9 I9 q$ F; _% p
从供应商采购的物品的品质或成本叫什么
! Q3 S! Q/ q- y) MA:As-purchased cost 购买的费用/ O! ?5 c" q2 L( o+ z/ z

2 B7 b  G; F7 z1 I40.The amount of stock necessary to cover operating needs between deliveries is known as:" J6 Y5 T7 u  L" j" o/ X. C0 b  y
在新货到来之前用于日常所求的必要库存量叫什么
: y6 O5 X( V  `2 Q; |; P. MA:Parstock 基本日常最低库存3 v% E4 `! \. m

) \7 `3 Q0 ~2 M% h41.Which of the following abbreviations is used to describe the proper rotation of stock?
' S# ~' [) A0 y/ r* O5 g8 N下面那个缩写是用来表明正常库存流程?
; B1 l! z6 A6 \0 o0 a- q4 g7 `A:FIFO=FIRST IN FIRST OUT 先进先出- a  j- o$ G& O9 T7 B% \& H; N

+ h( K' v8 i, Q# d# q42.Which of the following knives is used to turn vegetables?
% p7 n& s) C' `# v下面的那把刀是用来打开蔬菜吗?
2 C" B0 J2 y% y% {+ U( ?A:Bird's beak knife   鸟嘴刀
+ s8 v8 a. P- [$ |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# j, S+ |* p% f+ d8 F2 P
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43.What is an instant-read thermometer best used for?! Z, J7 K& [3 ^, M( @/ l
即时读温度计最好用于那方面?1 v9 ]  S- ]% O' j
A:Checking the internal temperature of a roast 检查被考物品的内部温度, b+ K% X4 {4 }6 a- G0 z, v' H# U

3 w; K5 ~$ x) d5 b7 A0 X) E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
' |1 X  h& j" A' O7 Z) K  Z/ ?5 r下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 p  |' X# w9 ^) ?A:Cast iron 铸铁, v" \3 F! o5 ^1 `3 D$ X
5 Z% L) ?( u; O' d: Z+ j
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  z3 Z$ ]# |+ \7 }$ P' q  U4 {+ l
哪件装备下面有一个可移动的碗和一个S形叶片?7 Q4 [! S7 m/ F8 G& W4 S7 |  z0 Z
A:Food processor 食品加工机# A1 v1 @# _1 q! s$ ^: g' |0 ?
http://www.google.com.hk/search? ... iw=1263&bih=572
" J% p8 F  w" w. d& ]
  Z! G5 m+ c% x3 S( ]46.Which of the following is not a rule for knife safety?
, D  B% [! T- E6 ?: M9 Y下列哪项不是用刀的安全规则?
! o+ ~+ R& G) h* Z& p8 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 A5 W0 z) p* V9 G0 e. x% D- [, L: G; L7 i3 M+ D7 w2 ^" L3 b3 L+ g' L
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 s+ V, I/ M( O- G- L  e* L$ k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 u/ \. U; g# m7 ~; z* ZA:RondellES 4 ~' k7 p9 v) j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 p( q/ b7 L6 m$ j$ R
( @* t' d' I8 ?( G7 o& A48.Which of the following is a diced cut used to garnish soups?
. l" }4 \9 v2 ~( J1 c8 S下列哪项是切成小方块用于汤的装饰?
/ S" b0 \; }5 O/ p, kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ P0 ]2 m: K& j0 J% O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; z( W4 _4 R9 O& @) g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!!——
, m# y3 q! C. \, \7 ?A:Gaufrette 7 x3 u8 q% I$ Q8 ~9 p* g! X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572: d9 l: q# M1 M9 L7 e" a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 q/ l- q: M- C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: A7 s: ?0 i1 R% p8 y9 C2 b; Z$ U/ m# {; F# \0 P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. X: a5 H' ]) ~1 z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)/ \! R2 H( @" y5 r5 m' @" }
A:Cilantro 胡荽叶 香菜
# w9 R1 v, y3 J9 X$ }2 l0 nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! [( l  F9 N, V* i
$ q' f9 R3 v  |! n
60.Allspice is made from:
  V$ w& R, c. t8 h: K: S, e 多香果,  多香果香料是什么' m+ I* ~( n1 C/ y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) g- e, `! H: w/ YA:A dried berry 干浆果
) p# X# Q* L( Y& Y8 w2 ~
5 c" G8 b. G. |0 y6 I* _61.Which of the following are used to make a sachet d'épices?
8 y1 P- p  C" c# f3 O) i  i2 A下列哪些是用来做香包德épices?, ~! A4 d. l! {# i6 o
http://www.sachetcatering.com/
! z8 D+ }( F  a6 A# fA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
" ?& i( @8 O" \( _0 h
/ W" r% `) l4 U62.Which of the following condiments are not soy based?
+ _" g. |) ^! p5 ?; \+ x下列哪项不是酱油调味品的?
3 H  P0 J1 J1 I  B! c, Z1 lA:Wasabi 日本辣根
1 M2 E9 ?! r; P1 O) P( i3 I, |6 d
+ N; V, r- R7 c7 j6 j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; ?% h. T, e3 u" a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:
5 N- f5 X! C/ L+ {A:Pasteurization  巴氏杀菌; i+ u' z' B7 O0 T. H" G

: ]$ @' X) J  L. x; R& u2 h64.Which of the following steps is not the correct procedure for whipping egg whites?# N7 M5 u" {& W7 Z1 @! o
下列哪个步骤是不是正确的蛋清搅打程序?: [; G$ d: h2 h6 @1 x( d
A:Allow to rest before use. 允许休息后方可使用。3 B% U* p/ C* {0 d9 i

& R$ S6 i& Y7 L" c- \: G4 S* ~/ Z65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 G# t- d% N% f3 M3 e9 w3 Y, vA:56g and 63g 56克和63克
; M4 C5 ?: {4 {  D; X$ N
/ K( m' C' g% s  P3 J66.Evaporated milk is a concentrated milk that is produced by removing3 g( K- J4 \0 A/ I
炼乳是一种浓缩牛奶 是去除什么做的
3 Q$ I  n& V2 b+ c0 kA:60% of the water 60%的水5 K8 Z6 n2 F! @! A. a& k& h  l
  `# A$ \2 L* q$ G' P
67.A method of cooking that transfers heat through a liquid or gas is:
5 b' Z# m6 @# [1 s9 r& W一种烹饪方法,通过转移液体或气体是:
  j* U& i0 ~) z  t' U  O! d6 ]A:Convection 对流
6 q2 @% l2 H0 v& k% q' D5 `; _" y( f! J. H6 l
68.The cooking of starches is known as  烹调的淀粉被称为
6 C1 E" ~2 X7 {A:Gelatinization 糊化+ P2 ]: D1 n  y7 ~5 J4 T8 Y

+ I, a& }9 i1 Y( @69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" P' V/ p7 N& n6 mA:Braising 烤
+ U7 \% Y9 ]( B. T3 u6 q; R) _9 `/ h7 h/ @* {1 a0 ^; \* H
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:
* t2 ]; U* ~: O: l' tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理: k/ C1 r1 W. D
2 t0 p/ E! v5 P5 H. k
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; ~# d1 M/ U  ^; o( J. l
A:Fumet 原汁
9 b1 A* I+ J0 {, Y
! s0 r7 b1 y  a' C1 H# V72.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6 Q6 R  V+ f1 J# ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 b! U& E- }8 z+ I) V( P  \; v  C: Y1 }. }0 @2 t0 T# Y
73.Which of the following is a principle not used in stock making?
. u0 R7 ?2 |2 Y8 D7 ]下列哪一项不是用于制造高汤(低汤)的原则?1 b3 ?8 p/ u9 C3 ?
A:Start the stock in hot water.开始在热水中操作$ \! S# N6 Y& U& [- D9 d5 c7 ?: W

# V4 X2 b* h- T# N% @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! T' X3 m* N2 Q1 H& n
A:Remouillage 法语熬汤
4 u/ |% @) ~8 T7 {, D2 C" X  Ghttp://www.haibao.cn/blog/post/176242.htm
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