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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。& @4 R* M5 y% ^" r0 Q  n1 c

+ B  C: v  B: c+ t6 R, U) J1 y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。
* m. B, s& t- j2 [6 h( g4 E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
鲜花(33) 鸡蛋(0)
 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/ H& A: D  t- a. o1.Which of the following methods should be used to determine doneness in a New York steak?# H$ F3 R8 i% L' s1 C! V  C* W
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)
1 }' h& i8 M7 ]; Q/ ?0 ]. c( W3 xA: pressure touch. 压力触摸
4 P* Y3 c* y1 a9 ~5 y8 X" N7 ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 W0 _9 `8 ~9 [3 H( k7 B9 W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6 P! `# {% N- a7 ?! g. J: j* O- m
A: acid  食用酸
( G3 N# {# S& G1 A2 m3.Vegetables are major sources of which of the following nutrients?
7 ]0 O4 L3 P% |! f1 R" v. a' t8 D蔬菜中包含的主要营养有哪些" D% `4 [" j  V! [+ a4 u* t% F& I* a
A:vitamins and minerals. 维生素和矿物质。% W, I( r! f1 l7 t4 N3 H
4.Cauliflower is commonly served with
1 w# Y8 s5 [! h4 M' h$ z7 D3 j花椰菜(菜花)最常见和那种酱汁搭配1 a) r) o0 |0 m9 U7 h: ]8 M
A:Mornay sauce. 奶油蛋黄沙司, ]( m2 t/ r; z
5.Which combinations of products are found in pie dough?
2 B' F# a) O8 u下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
/ {4 c. Y8 `- M( V- j* u4 u, LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% D, E, x# I- w0 @! Q1 T6The French term for mussels is 法国语青口(海红)叫什么
; Q3 n/ P+ s$ d& s. n4 y1 c% |8 P+ \A:moules.法语青口,海红3 `0 k- C+ i- c! ]3 o
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' ^' Q' X1 c+ z! _1 O* r
A:faintly fishy. 稍微有点似鱼味
8 b' x) R) N& W1 i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用0 H3 E% e# {+ t6 _/ X% i* n: s
A:2 days. 2天/ A! V4 a7 K3 R" [
9.What are the principle ingredients in ratatouille?
& `" P5 w7 J- Q7 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 Z. ?( I3 [1 R9 p) J
A:Zucchini, eggplant, green peppers, onions and tomatoes
. n6 v, B7 i$ {2 ~# u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( Y) r# M; A$ m9 j
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ [( n; a/ Y; k, B+ ~# M' D
A:cook food in quantities that will be used up within 20 to 30 minutes.6 Y7 U5 x, H6 U5 e$ T
大批量烹煮食物要在20到30分钟内
# m/ F( I2 n; m9 J/ [6 F( R11.What person has the authority to issue a Health Permit?+ O7 D/ [' o/ V: H5 m: o6 A3 b: G" w
谁有资格颁发健康证(卫生证)。0 s2 A) j% b6 c; q; @
A:Medical Health Officer.
4 B/ x: m$ t: Q# o医疗卫生官员。
! @+ l7 Y. H; S3 }12.For what period of time is the health permit valid?& ]0 [: ~+ O0 I2 u
健康证的有效时间是多久?. i1 o8 R4 X% f: s
A:12 months.12个月! [% \9 m& G9 w: D" Z* Q3 k0 Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ b8 ~# g+ Z1 m6 [; B$ J4 b在食物和饮料准备区,通风系统换气的标准时什么6 B  c7 c- [) ]% ?5 |" {" u/ J
A:08 times each hour. 每小时8次
% m- d3 {* }1 `5 J* w- Y14。The minimum temperature for manual dishwashing in the wash sink is3 S7 E8 k; o) E( R0 l
手工洗碗,洗碗池的水温最低多少度?% j" Q  R, f- |3 ]
A:110 degrees F (43 degrees C). 43度
3 T" u0 I, Y$ B* i4 M5 L( }3 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  U+ f2 p! k( Q  T! e% `. C5 I用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 Z! T7 \3 [6 E6 k- n
A:180 degrees F (82 degrees C).  82度" S9 Y. d+ m# q: T% D" U
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called% b' Y* P: C: W' J
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
4 ?6 K, t  g9 g" x" DA:en papillote.  法语自己理解
  p1 F/ U0 K- C" W17。Wing or Club is considered a; k, y5 j, n! d1 m$ S) q, X: w
翼和CLUB 被看做是一种...& E3 a4 q7 I. h$ W- S6 W
A:Bone- In Cut     带骨切
' W* m0 |! K( m9 @# d: J1 R18。New York is considered a   纽约牛扒被看做是一种8 O/ h2 s  }4 q6 x) ~+ a
A:Boneless Cut     无骨切
  o5 h: `6 Z) G4 f; H8 n19.In general, a court bouillon for freshwater fish will contain
! o6 v! J) C* B. P' Y0 A( J" U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# U$ h6 c8 z2 s0 D! F4 y
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.7 `" W8 x4 x$ E3 R2 o$ [
和做海水鱼同样数量的调味料和香料7 ^1 b$ q. A% G4 Q
20.Anise is very similar in flavor and appearance to3 S5 N* ~! [7 {0 D2 I* K
八角和下面的那种原料有相同的味道
( [0 N( w& Y# D$ q8 ?: W- UA:fennel  茴香
' E, l/ z' F0 Y) S. |+ ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' Y! Q+ l+ n5 \' H$ P下面那种原料更像大葱且有平面的叶子
: |* B$ k- k8 D. ?0 }A LEEKS  似蒜葱 (这边人叫京葱)
0 I- _% v( ]3 I  I' h* K( d/ X22.Which of the following cutting shapes refers to a small dice( B1 `' G) v1 f: x+ ?" c/ ?
下面那种刀切形状指的是很小的粒(末)
; O# d- m- j" O  F  E  Z2 }8 }* nA:Brunoise. 法语: 粒或者末,先切丝在切成粒。# w: A7 L2 ?" ~* o- S
23.Oil is added to the water for boiling pasta in order to
9 \. G& Y  U  E! A5 Z2 q- N+ T' c向煮沸的pasta (意大利空心粉 )中加油是为了
2 _5 y8 R! t7 v5 KA:prevent the pasta from sticking and to minimize foaming action.1 `0 |0 T, I7 u5 R3 W* D
防止面条黏合并降低发泡。; _0 ?/ Q! x2 o$ o. o" Z5 Y$ c. O4 R
24.Which pasta dish features pine nuts and basil?
0 s7 U# K1 z) j下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- i8 t  w: D) ?3 s( x  L3 {
A:Pesto.一种绿色的意大利面酱
% u1 T7 ~9 L0 l; U4 z3 Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?  e/ \. d# d  `$ ?* C3 E' _
下列哪项是一个春天的蔬菜类似于菠菜?7 Q" Q! B+ y" K0 b; i5 }
A:Sorrel. 酢浆草。
. ?$ b" n/ ~7 U; S! V- j2 I0 ihttp://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:- I, j! R, z2 ^; Q# z
哪位厨师最早带来高水准浮夸的美食8 G: `5 o) w! a! u0 T
AAntonin Carême 人名 安东尼·卡罗美
  s: Q2 m: O; Q, m# F
# X. q% ^: |* o8 B5 V$ O% n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 @  P; p. l" G. q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ [3 c+ N3 Y7 B' H6 O, M+ s: U
A:Cast-iron stoves         壁炉
9 J8 R+ L$ }  Q2 ^) hhttp://www.usstove.com/products.php?id=6  H2 j+ e0 A) F
9 l! l- u( P, \! b( b) R
28.The French term used to describe the roundsman, or swing cook, is:# l& \( m  k9 M
法国术语,用来描述roundsman,或摇摆厨师是:/ ]/ e" @4 d* k1 E
A:Tournant   图尔南
) X. c* a" \& g7 ~
8 {9 P7 \  r2 y. a7 ^29.Another term for the wine steward is:" X- m8 {* n  {1 A0 B4 f& A
葡萄酒侍酒师的另一个术语是:
# t0 h/ J& z# mA: Sommelier 侍酒师8 p  v4 w( k; c% i

  U5 n* n2 q2 A9 |4 P30.Molds, yeasts and fungi are examples of a:
/ M- B3 P9 H0 Z0 A霉菌,酵母菌和真菌是一个神马例子; w$ D# r) K- G
A:Biological hazard 生物危害* Y6 ?2 n  E3 \( G
- l% ]7 {' F, u* v, f7 k
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( ~( X" C0 Z6 f
根据加拿大食品检验局,食品的危险温度区在多少之间:4 A7 T% c- I$ m5 s
A:40° and 140°F (4–60°C)     4-60度. D/ l2 L# D& G; G( a# P* m* J# W. g. B
6 W6 j5 f; _' @4 d5 j0 F2 p
32.All bacteria need the following for survival:( t- b! i6 z. B
所有细菌生存需要以下哪些内容:0 L. g0 W  c' Y+ C. K3 ~7 Q
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值) H0 g7 s' q4 k* s

3 H* i/ c2 R+ Q33.Which of the following correctly represent critical control points in a HACCP system?& J+ j; v  g1 D4 r* f8 f) Q: H( ^
以下哪项正确表示了HACCP体系的关键控制点?( i$ ^  D3 C2 G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - j0 ]$ ^( x4 A3 z$ Y( ^8 C5 _
食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ i( J2 ?. m+ f% {0 s6 G/ z

& m. {$ U( `% @7 f+ g( K3 c1 C34.Which of the following is not an example of a carbohydrate?
) x- ^( ?; ^' q9 ?% q. A. `下列哪一个不是碳水化合物的例子?
7 A' W8 y" |' p: @A:Essential nutrients 必需的营养物质3 k2 b* v5 L5 l% t5 k. p3 x
: }, l4 i; u' o* r" O" K; p6 D/ M
35.The process by which a liquid fat is made solid is called:
+ E8 o% j, \% D. c) n+ v/ X! t3 W) g液体脂肪做成固体这个过程叫什么
0 A3 V* b2 f: L; I9 oA:Hydrogenation  氢化/ h: x. M9 n# Q. r2 C
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36.Which of the following is not an example of a fat substitute?
. [- c# S  S& p# U) n; C下列哪项不是脂肪替代品的一个例子
: t  z# A, c5 A: g  F) \: R% z9 \A:Acesulfame K  安赛蜜K表: B1 E4 o7 ~' U
5 m1 y& ]5 w2 }3 N4 D0 D
37.Health Canada requires that a product labelled "fat free" contain:8 N, p% o; p" ^% L$ t6 B0 I  @
加拿大卫生部要求的产品标有“不含脂肪“包括:
( D$ e5 N" O" ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 c- p: S/ p& l% y1 a# @3 `5 n7 P' P4 F0 p8 a. y2 ~
38.Which of the following is not a problem associated with converting recipes?8 |4 G- b( N! f3 Y! X
下列哪项是不相关联的转换配方问题?
/ \: P0 `- L! p) s+ ?: H1 hA:Unit cost 单位成本1 o; c6 j1 W$ _/ N2 X. p

& N. M7 d( E, n. v39.The condition or cost of an item as it is purchased from the supplier is called:* m7 N& O9 \4 w" O  l
从供应商采购的物品的品质或成本叫什么- n" M# L7 I3 Z
A:As-purchased cost 购买的费用
' \& Y: r! x8 f# p4 I! X9 R$ y2 H6 c, H6 |+ F; U3 C/ _6 V) I8 p, \
40.The amount of stock necessary to cover operating needs between deliveries is known as:# F! F# G) z' r! V
在新货到来之前用于日常所求的必要库存量叫什么5 ^8 g$ J  H4 [& r: X5 M
A:Parstock 基本日常最低库存/ S3 b( b+ B7 d+ t# ?" W9 b

0 J- N# }1 @/ k41.Which of the following abbreviations is used to describe the proper rotation of stock?1 F7 X$ J/ b6 P. X( k
下面那个缩写是用来表明正常库存流程?7 I/ A9 ]3 \3 @' X  h5 v
A:FIFO=FIRST IN FIRST OUT 先进先出7 A1 c; U" f" t. Y  l4 {

9 w  p! E: L/ m* s8 b+ c: C8 y42.Which of the following knives is used to turn vegetables?
4 O' U. S* v5 H  E, R1 o6 k下面的那把刀是用来打开蔬菜吗?2 Q: I" F' J; `$ y
A:Bird's beak knife   鸟嘴刀1 @6 B8 {) |  u  P7 f4 B8 u% @9 F
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 I8 O1 `0 `/ ~- y- R% k2 ^
5 R  E9 N- G* P6 Z+ g, r
43.What is an instant-read thermometer best used for?
8 v3 {. y$ p* i: c即时读温度计最好用于那方面?
$ W6 T( g; x8 B7 e. CA:Checking the internal temperature of a roast 检查被考物品的内部温度. P) J8 W$ v$ d* O6 s
* r$ Z, S0 e( Y2 Y% c' {) [
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) H' Z5 A1 s0 L* ?. _下列哪些金属材料受热均匀,通常用在铁板而且非常重
. q# ^1 y; f1 B! W- }A:Cast iron 铸铁
4 @* [5 p1 k$ N2 P- A' f
8 ~1 |. a4 c% O/ ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. F2 J% Q3 N7 I  h  |哪件装备下面有一个可移动的碗和一个S形叶片?9 b3 u& z  t7 W+ `- r! V% o, y
A:Food processor 食品加工机
% q3 ^* u+ ]2 m) ]+ ]4 Ehttp://www.google.com.hk/search? ... iw=1263&bih=572+ `8 ^3 T9 B  U$ c! o
) j& }! r* M+ p! W$ {
46.Which of the following is not a rule for knife safety?  m, h0 V$ a% k0 O- r0 w- d
下列哪项不是用刀的安全规则?
4 K7 D* G, x/ k/ A4 s+ cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: Q4 j9 k7 o8 a/ W& \  `# L4 @8 I& M4 p2 C
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 f# P. v- c, h1 F: x8 u& @* s  [, N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 Z; i6 o- u# B0 B* d1 r
A:RondellES * U1 w( E$ v: i: P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ B0 ]* |. d! f1 y, j

5 D+ Q" ]$ z" \6 Y48.Which of the following is a diced cut used to garnish soups?; S/ |. c, [: n; L
下列哪项是切成小方块用于汤的装饰?1 m; [+ m  r2 x: v  _/ R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm$ }! V. J" A& f. h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! K4 \2 G7 a; f% N
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!!——
) c2 A' U5 ]* k6 J+ K3 d2 N1 uA:Gaufrette
! C7 r. E0 p2 n& ~' h0 W# U9 A! |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, J; G7 L: f& l! t' c6 I- ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 T6 |. o3 j- A2 N: j, a* |
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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$ N: u# |( l. L) F9 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 ^: p; h  W. B9 _5 g1 T7 U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)* i$ e4 N; A* W0 y4 z( p" g8 @
A:Cilantro 胡荽叶 香菜
$ `1 K- ?% Z- }1 G7 }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. F" L4 E0 g4 b2 f

7 D3 v' J$ Q+ K0 T/ d) X5 j+ Z60.Allspice is made from:+ p$ o$ t3 n( c- w1 j
多香果,  多香果香料是什么
% l* j) I4 U7 g* d' P  \9 J; ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ j6 u% {/ p6 D6 xA:A dried berry 干浆果
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2 f2 B$ `. I% n! K  Z61.Which of the following are used to make a sachet d'épices?
- [* @& o5 j* m$ Z4 Y下列哪些是用来做香包德épices?" k- ^. @* B: f4 C3 \; T
http://www.sachetcatering.com/
, u- E. @6 c2 z# L, V, pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 |% f1 W& v) t0 y  e
5 g9 h8 m  \9 n8 H
62.Which of the following condiments are not soy based?
- ?8 M0 J) R  e. E( T2 C) o下列哪项不是酱油调味品的?
" e" V* y& A/ Q. ^A:Wasabi 日本辣根! R7 D' A; N- [4 C+ N: @5 s0 v3 Y

0 {* o4 G% t& Q/ L8 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. L! K4 A. l5 a" e% M9 b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:  j  N, S5 w6 K( Q
A:Pasteurization  巴氏杀菌6 r8 i/ {" N3 S. z* l
/ P" E: @8 N; n4 Q: j
64.Which of the following steps is not the correct procedure for whipping egg whites?3 \, J) p& E9 _) c  z' s( f. z; a
下列哪个步骤是不是正确的蛋清搅打程序?$ G+ e0 z  h9 h% u2 ]
A:Allow to rest before use. 允许休息后方可使用。1 [" r$ k& }# {5 X# H2 H
# {+ e0 `6 I1 e( h( [
65.The weight of a large egg is between:一个大鸡蛋重量介于:8 d' o- P5 |- m2 j+ ?1 _2 v* s( i) F
A:56g and 63g 56克和63克
. j+ }: h! z7 G4 o& H- P9 R5 f( s- M" I* h
66.Evaporated milk is a concentrated milk that is produced by removing
/ S/ H' f- |* g炼乳是一种浓缩牛奶 是去除什么做的- z' q1 _8 B6 {2 R; I  j6 p0 y
A:60% of the water 60%的水; t: G8 h! c3 k: S. o4 `

: @; T9 t: N( P$ ~5 A5 N67.A method of cooking that transfers heat through a liquid or gas is:/ \7 [/ v3 ?' K, s
一种烹饪方法,通过转移液体或气体是:
/ J! ^4 |; y# l/ [  O) _7 VA:Convection 对流" ~$ X$ }+ _  N7 h7 f

" r. d+ h3 o3 V2 K2 X* j3 R$ }4 Q  l68.The cooking of starches is known as  烹调的淀粉被称为
4 y) A5 _5 m. Z3 g6 oA:Gelatinization 糊化
6 e/ O# K' Q8 Z* Y- d. p3 M, L3 q# g! V  R% [( y- p' q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
4 |' Y1 x5 g4 x  TA:Braising 烤
5 d! V4 m, c. Q6 M. o$ \; ]* c) c& t0 n; g* W$ d
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:/ c! g  r5 X7 X3 ?( K$ _* |5 ^
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
: h: }0 ?5 @! B+ q- b3 I3 y% K# w& J; G& n
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& W. `( @' {: Y- }7 M
A:Fumet 原汁
* W& v9 l" }) n$ _. h0 w# R/ P8 r  j: W- l4 w
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  j& M) d" s* z6 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: U# K+ V- I; [* U( Y- R

5 f1 `. a7 s. j) ~. S9 L, v' L73.Which of the following is a principle not used in stock making?6 M& e2 e$ |2 b$ ]) X8 ^6 d
下列哪一项不是用于制造高汤(低汤)的原则?
8 b- T5 o1 K% c, X: I$ A% F6 eA:Start the stock in hot water.开始在热水中操作, M0 K% e% Y5 o3 C
: ~8 o( h& Q: ^7 X; U5 N) J
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5 N- c% ]9 o7 f6 t
A:Remouillage 法语熬汤
- H' ?1 G, h, M5 _) u& J! shttp://www.haibao.cn/blog/post/176242.htm
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