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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。0 P6 }/ B) L( u* ^2 f: O9 v* s

; H4 [; N7 Z/ R0 P7 Z0 e; S- O5 a. 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。
( `, P2 o% b7 R+ w8 `6 f0 V另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
大型搬家
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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
2 v! c7 B. {! `3 W7 J! e* f. t1.Which of the following methods should be used to determine doneness in a New York steak?+ G1 _- v/ X* v( {
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)2 N: x4 x" U5 S& s/ ], I# N
A: pressure touch. 压力触摸$ |4 ]' I4 }+ j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* [: z* z7 f, C& f4 Q# C: e) p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
( [- u$ K5 b& j4 n1 s( s# cA: acid  食用酸
/ P' j( X/ F1 Y7 l3 T$ v( F. [" y3.Vegetables are major sources of which of the following nutrients?) U6 R9 B% Z% ]- a
蔬菜中包含的主要营养有哪些
1 d! t2 o' A6 a5 F% p+ m+ N6 MA:vitamins and minerals. 维生素和矿物质。
$ C- s) h- n% B6 T; [1 `. t4.Cauliflower is commonly served with
  Z7 a! e1 ^3 A! L4 q花椰菜(菜花)最常见和那种酱汁搭配0 a. O0 d' M# N. {: i( [6 V
A:Mornay sauce. 奶油蛋黄沙司7 x9 ^9 U+ d4 ?3 q4 a" v% O0 K
5.Which combinations of products are found in pie dough?- C$ k4 y* |; @4 X$ Y
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
  }* s% w0 I, i: ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: K# Y! B1 e& n# ^: O( V
6The French term for mussels is 法国语青口(海红)叫什么
4 B) x0 H  _) I  WA:moules.法语青口,海红
  }' H. p8 `% N8 c6 n) t7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* Q( W! H/ t: b2 k4 {. R, U. @
A:faintly fishy. 稍微有点似鱼味/ p* i( x8 z2 C2 n2 ^2 B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# O5 b) W0 e3 V- o/ v3 e0 QA:2 days. 2天
* Z. r. }6 @: x" c& z9.What are the principle ingredients in ratatouille?
! {& y. _% o5 W炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- G: _' X4 j. k% A* rA:Zucchini, eggplant, green peppers, onions and tomatoes
! [6 |6 {7 |( A* v0 z: l西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 a0 p3 N6 K+ B2 @( q$ e( b
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?, \' J7 u$ v5 o4 F" ]5 V' ^
A:cook food in quantities that will be used up within 20 to 30 minutes.
! ~2 B( @7 G, w1 P- Y: K4 J/ h3 _6 E0 ~大批量烹煮食物要在20到30分钟内4 S" X% E' Z+ U: p* G
11.What person has the authority to issue a Health Permit?- m  e! ?( E5 T. B9 ?! s# A
谁有资格颁发健康证(卫生证)。
: {" a, \; i$ v  T' E0 j  `A:Medical Health Officer.
6 k* O/ Y5 `% g0 Z  c, d医疗卫生官员。
- k3 P  j8 [+ L/ n4 R12.For what period of time is the health permit valid?
2 h2 D& w8 c5 @: U3 |2 P健康证的有效时间是多久?" w' c4 r( s; [/ m1 n# O
A:12 months.12个月' J. v( S5 E% X+ g0 [8 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  Y0 \( A5 y' b4 z- K, G) Q: U+ n
在食物和饮料准备区,通风系统换气的标准时什么  v# a1 w" a' @) P: j, G
A:08 times each hour. 每小时8次
- \; V# y% d( A4 _14。The minimum temperature for manual dishwashing in the wash sink is
9 a3 R8 |7 @. ?, z, y: I. x* ]手工洗碗,洗碗池的水温最低多少度?
7 F- N  S  O# \: m* SA:110 degrees F (43 degrees C). 43度. C4 Z0 c; u6 p7 }# {
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  U  a( Q" B! w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 F& D' A( i  xA:180 degrees F (82 degrees C).  82度+ K" M& ^8 w$ V9 t  H: T" F  h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 ?0 A& U4 i, B! y
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 f! X# |! [9 S4 n  k4 u, \
A:en papillote.  法语自己理解
' Q) L( y. t' W: m5 r17。Wing or Club is considered a
8 X, t' H; K7 p9 f翼和CLUB 被看做是一种...
, l' a4 J8 \7 l* ZA:Bone- In Cut     带骨切, N! F+ g5 S3 W; ^* z3 }
18。New York is considered a   纽约牛扒被看做是一种
0 `7 l# |5 |7 k. i! yA:Boneless Cut     无骨切4 B" R/ Z6 e) t! c1 F2 Y8 C( o
19.In general, a court bouillon for freshwater fish will contain
/ d5 z3 V& m$ D$ I* @, 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
* Q/ R# p# _  f4 k  o* BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.: |' s/ G7 c* y. D
和做海水鱼同样数量的调味料和香料2 T1 B) K: ?4 K8 G' H
20.Anise is very similar in flavor and appearance to
7 O0 j% d9 v% Q9 j2 C$ U& v4 z八角和下面的那种原料有相同的味道
5 r) `* Z& o9 E  @6 ]A:fennel  茴香
9 b4 b" s3 ]" H; w21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! k1 m! }; a/ e. J, s4 v, t# }下面那种原料更像大葱且有平面的叶子
) W; ?: `' h; K, G) G: @A LEEKS  似蒜葱 (这边人叫京葱)
& E0 X: ?0 ~* l2 X22.Which of the following cutting shapes refers to a small dice, L# ]9 _! g) j5 v/ _
下面那种刀切形状指的是很小的粒(末)
+ l0 t' M$ f. y3 u; [2 Z" r3 [& O& @A:Brunoise. 法语: 粒或者末,先切丝在切成粒。. m# U+ Y; s+ \. H
23.Oil is added to the water for boiling pasta in order to
! a% g* y  L7 f! y5 d# v) F/ _向煮沸的pasta (意大利空心粉 )中加油是为了5 T6 E+ o5 q+ x0 x
A:prevent the pasta from sticking and to minimize foaming action.
. T) ]5 Y0 w, y6 d" ^! o0 D' G防止面条黏合并降低发泡。" o( v' O# S; @2 a1 {  [0 {! n% c
24.Which pasta dish features pine nuts and basil?3 H" \# L* O+ M1 o  n3 r  [
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)' m3 i2 i) I. J" f) B; S. h
A:Pesto.一种绿色的意大利面酱
) K1 e1 D$ G0 \& J) Z0 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml6 _) P4 s; b  J6 G9 }8 [0 t% d, |
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25.Which of the following is a spring vegetable similar to spinach?
1 Y/ p5 q  m) }0 y下列哪项是一个春天的蔬菜类似于菠菜?- h$ E- Z( @: H% N5 A1 d
A:Sorrel. 酢浆草。
6 K6 s* d) `# @  ]( }" n2 F4 p0 o% 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:
8 u0 n* g, i; a: q9 L$ }8 y* k9 @哪位厨师最早带来高水准浮夸的美食
$ L6 N) A* h( G  mAAntonin Carême 人名 安东尼·卡罗美; q- [' n& O) a8 M) K. k$ _; @
+ S" y2 f- r) @" `
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 k1 k7 q. z) _& |' ^% m
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. A4 T4 X$ s9 ]! E
A:Cast-iron stoves         壁炉! a* M/ l9 S) b9 i( h5 w2 o# v
http://www.usstove.com/products.php?id=64 G4 e8 C3 K; E1 G# H

$ X3 [3 ^$ r! ?0 c* m! v5 }28.The French term used to describe the roundsman, or swing cook, is:
  X0 }. j+ `! m9 G0 r法国术语,用来描述roundsman,或摇摆厨师是:  l$ t  V& c; \; L" F$ ~
A:Tournant   图尔南  o5 X0 ?0 t! Y  ]) X
4 @3 j: Y* d9 W2 O, _) w1 C
29.Another term for the wine steward is:, Y7 W+ \4 Y: z4 H# {
葡萄酒侍酒师的另一个术语是:
, u6 ~$ y8 Z8 z7 s* N1 y9 ZA: Sommelier 侍酒师
$ ?, Z$ t. ^% e! H  b
/ |) q4 F- G1 R: A30.Molds, yeasts and fungi are examples of a:
/ l4 Z" |. H# Z& n4 E! S3 n" `* q3 r霉菌,酵母菌和真菌是一个神马例子5 @0 Y- M; w3 x$ b* X2 M% `
A:Biological hazard 生物危害1 D; J: j! X2 j8 q1 S# [0 ^

- E& r& M$ \5 T8 E; B; i* ?8 C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% ^- J4 }" l8 V4 `: C1 ~根据加拿大食品检验局,食品的危险温度区在多少之间:$ i7 s! V& i7 e
A:40° and 140°F (4–60°C)     4-60度
8 [1 r& Q' i6 p' }0 K* c: T+ ?9 @
2 l0 ~# o$ I( Q# K! V32.All bacteria need the following for survival:
* x/ G' L! y) ?) |所有细菌生存需要以下哪些内容:
% f+ e) B9 R# M/ F0 q% m; I6 d5 lA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
5 n4 B  t& [& \- s* d
7 F$ `& K0 `  `3 J" q. b8 |33.Which of the following correctly represent critical control points in a HACCP system?9 D& W# [( M- I9 ]* n8 C
以下哪项正确表示了HACCP体系的关键控制点?1 f, U* ?7 u3 \; t+ R- X: P7 P3 q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating   |5 M  T) _2 t. w6 F* ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ X. @% Q5 L5 A! X8 k0 g
# w; J# l3 O, n34.Which of the following is not an example of a carbohydrate?
" C% k6 ~8 t6 i1 C下列哪一个不是碳水化合物的例子?/ X0 \* y, ~( {4 l. _% g5 m& m5 s
A:Essential nutrients 必需的营养物质; W3 w9 K- m6 J/ `# L; n5 l
- U8 d. C( a* }8 L! H  B5 \
35.The process by which a liquid fat is made solid is called:& w( N! I9 B2 j" j% [1 v
液体脂肪做成固体这个过程叫什么5 Y+ M1 F( T( R; o
A:Hydrogenation  氢化
  h- o, u3 B) M0 y* _/ K8 C: s0 L) @% O8 ~4 s1 i: Z
36.Which of the following is not an example of a fat substitute?/ x9 W/ n9 w( F' ~% r
下列哪项不是脂肪替代品的一个例子7 A8 f4 A/ u+ b# m& Z7 v
A:Acesulfame K  安赛蜜K表
6 B2 O8 a- G5 F$ Z$ ~( H" {" L( L! s8 q# K
37.Health Canada requires that a product labelled "fat free" contain:
; o7 [2 i. H0 J( V0 ]- T6 Z% V: ]. Y加拿大卫生部要求的产品标有“不含脂肪“包括:2 ]( e  ]/ Y& N4 ~. C/ z+ g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' ]. c' q: E0 l9 d. A4 ~' ?

. n$ k# ?5 v) k& v3 m+ M38.Which of the following is not a problem associated with converting recipes?
3 x. W2 |3 i2 j! W; a5 P下列哪项是不相关联的转换配方问题?) B! t3 k: p0 `+ V& V( p/ h
A:Unit cost 单位成本; |* Z7 v! G. G9 x0 [6 V& A4 f: C
3 T, i7 W. H. A- V$ `5 h
39.The condition or cost of an item as it is purchased from the supplier is called:
/ [) N; _7 i& H! ?3 {  Y) p从供应商采购的物品的品质或成本叫什么4 n& ]  j. K0 Z
A:As-purchased cost 购买的费用
5 y% N) m5 H4 ?1 S1 G. o3 i6 I$ `, J5 U8 s. J' |
40.The amount of stock necessary to cover operating needs between deliveries is known as:
. L- ]4 ]! a( c在新货到来之前用于日常所求的必要库存量叫什么
9 o7 H( X5 X  x% Q6 xA:Parstock 基本日常最低库存! [. y) L0 K" n0 [

# \- t$ R, d6 ~4 x: D1 G41.Which of the following abbreviations is used to describe the proper rotation of stock?
; F& u, \  e1 p下面那个缩写是用来表明正常库存流程?2 [/ l4 Z% r: O: r' |6 w! N- }
A:FIFO=FIRST IN FIRST OUT 先进先出
- k1 R7 `9 l' R* @5 G# ^/ t( f* F9 I* c. b" Y! E* I2 ], |% Q
42.Which of the following knives is used to turn vegetables?
# K9 Z# p4 S9 k: e下面的那把刀是用来打开蔬菜吗?
1 H, X7 Z' O6 `9 ~3 aA:Bird's beak knife   鸟嘴刀
5 L' S1 P% J+ P+ W3 u6 w  yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 v& M6 h, |. H* C) j% |  `& }% S1 B
43.What is an instant-read thermometer best used for?1 I% {+ n! J. Z' f, N
即时读温度计最好用于那方面?4 L( B3 V* L4 n
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% U6 ]8 t+ x; K0 P/ V; M! c! x2 ?; S
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
  k& H( @7 L- ]0 F5 g+ S下列哪些金属材料受热均匀,通常用在铁板而且非常重. |4 C( E+ ]( O& {
A:Cast iron 铸铁8 V2 |2 U1 T* S# D! `7 y

9 e2 u* i! ^# Y! t( g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 r; J$ F+ W' H! W# n哪件装备下面有一个可移动的碗和一个S形叶片?
* I$ g6 f( J6 ?, k1 k/ y3 OA:Food processor 食品加工机; w: f8 {  X7 p' A* Z
http://www.google.com.hk/search? ... iw=1263&bih=572
' r" L1 G4 e2 h  J
1 b5 T5 Q, ^; W) }3 E  ?. w46.Which of the following is not a rule for knife safety?
8 \  ~" _4 N8 i8 Q8 {' d下列哪项不是用刀的安全规则?9 a+ ?0 K" N2 E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% r" y% ?% H( A4 m& W4 b* t8 n" Z# y" }1 p! H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) H# z! o5 y! @% R' a8 f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ e# e7 I1 d! n; @3 p. ^
A:RondellES
" ^2 G$ P* y. O( V+ _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, a8 z" d/ \. D! N3 g: v9 G
" v- B) `, Q$ |3 }48.Which of the following is a diced cut used to garnish soups?
1 A$ {! V  r% j7 S' T% n# ~' |. N4 G9 D下列哪项是切成小方块用于汤的装饰?  G+ l+ X6 P/ a% _. p1 U
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- M4 W: C  j$ p0 e/ P& x' o- T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( P# a% M/ S' _% u  V9 W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!!——
) p7 |& y2 A; m/ _A:Gaufrette
6 S/ K" J' ]' ]1 r/ jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 b! I3 O9 ~0 C' t) N) G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  R4 V! u8 ]6 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ P; c3 [' O4 J- T, _# \2 v1 d0 a

* k% v7 W) Q4 r# X2 s9 ~& _; ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?6 f8 g1 w  B% M
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), ~6 l# w7 H" e, K, P" U! B. w
A:Cilantro 胡荽叶 香菜
5 P& f2 r$ I% K, g8 K! Y2 D2 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
# J6 _9 z2 Z9 ^# K' m1 g" I
8 U- O: A0 |% D60.Allspice is made from:
% {/ Y4 O6 @( K& j2 L 多香果,  多香果香料是什么
9 T0 D/ @; n2 Q% e0 J8 J8 F* `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. O; u, ~  @7 ?$ _$ B
A:A dried berry 干浆果& c+ v) ?& [  g

) O0 \; n2 {# }' }1 y61.Which of the following are used to make a sachet d'épices?. E  G" O& ?) c, c# b! o7 @7 d) w2 \/ r
下列哪些是用来做香包德épices?
$ L4 u  P: A) Q% qhttp://www.sachetcatering.com/+ ]9 p* Q. `0 A9 J
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?! t  R  T+ u" `
下列哪项不是酱油调味品的?
+ U5 u" {8 T& L$ h9 v# S+ GA:Wasabi 日本辣根7 y" H" f" B# w- ~

1 y, n  d2 w  c$ o63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( o; h* ^' W* x" ~7 L" }+ b* 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:
' m' V+ l( k# E4 [- E5 l5 VA:Pasteurization  巴氏杀菌1 Y0 `; Q3 R5 P4 o
4 ?% z! z. {  F$ W, w5 O% [
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ d6 f0 A& x% z下列哪个步骤是不是正确的蛋清搅打程序?# M: M4 z) I% R) H
A:Allow to rest before use. 允许休息后方可使用。
2 B, F, ^8 ~! T
, X; u- x( e' g. ^$ L65.The weight of a large egg is between:一个大鸡蛋重量介于:- Z, h5 T$ M. X! J: h
A:56g and 63g 56克和63克
' i+ ?. n/ V/ V$ [* m
( M! O/ H% x/ Q+ ~0 v" L66.Evaporated milk is a concentrated milk that is produced by removing& V$ [  a. T8 Y" `+ C: K
炼乳是一种浓缩牛奶 是去除什么做的
6 P- {4 z7 S; G* A* }% U* Q0 F9 t* rA:60% of the water 60%的水
! p& n& p, C& q! a; k$ i
! ?; t; F( S) q# d: R( i- B67.A method of cooking that transfers heat through a liquid or gas is:
$ d" Z# V% ]" V, V( f一种烹饪方法,通过转移液体或气体是:* `( m( @6 C/ L3 L( ^
A:Convection 对流
& M4 D; s+ _; s$ k# L( N' ?; \4 W' S) c8 @$ j* c8 w1 e/ `
68.The cooking of starches is known as  烹调的淀粉被称为
4 ^3 _& j! {3 d4 a; X4 H2 P" s0 XA:Gelatinization 糊化
( v$ a1 U% W6 Y' v9 M3 ]- I" N- U* W4 M* y3 z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 \2 W, f4 Z8 w& s( U, uA:Braising 烤
: }# w% l/ F" _
" z5 {! z3 K* l* }2 D, W0 w. n70.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:
* v0 q& n" d- D  _0 t8 \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* N  V9 Z  h" G* j

+ w8 ^  O: j3 g) _2 \9 i! B71.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
* N3 m/ Z% `6 Z! f' yA:Fumet 原汁
9 `4 ^# k2 ~9 ~7 m1 J1 |* X( q3 @6 y+ E% z1 g2 p- r+ Y
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+ \9 I! `5 W& K# l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- M+ b) _7 @( U2 z; a; s
( N4 P& S% R1 j* Y1 `) O3 o4 M73.Which of the following is a principle not used in stock making?. D3 F4 |2 {0 J# T
下列哪一项不是用于制造高汤(低汤)的原则?
- G- Q4 e7 a' C1 d! ^' FA:Start the stock in hot water.开始在热水中操作5 X3 e; m% C5 `/ K5 i$ J
8 A- O' ~. s' ^6 T$ w  s. c* {
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- o+ B/ r% Y* d% f5 x
A:Remouillage 法语熬汤+ `3 `1 D* G/ D6 E
http://www.haibao.cn/blog/post/176242.htm
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