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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。
. O  z/ p* G! B' k6 A1 R# W! C# G  K9 B
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。8 V- W2 u. `! R: ^) {% F* u! U
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
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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1 o2 C+ I$ W. [' T1 |/ `8 o
1.Which of the following methods should be used to determine doneness in a New York steak?
$ E  v4 N- p; S/ r4 \. O( Q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 |" j$ a. M+ B2 ^: ]
A: pressure touch. 压力触摸& X3 K* D8 Z( T. _: {
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
( p; d" E( S+ w' _! n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
2 K3 G+ M4 P% W9 y0 H. IA: acid  食用酸2 d% P/ D9 X* \/ P
3.Vegetables are major sources of which of the following nutrients?
9 w$ e0 N6 g! _, T9 G蔬菜中包含的主要营养有哪些
0 K7 X/ @. t% Q: OA:vitamins and minerals. 维生素和矿物质。
: D+ z4 D. F. {+ F, z4.Cauliflower is commonly served with
' }) \+ d- X0 l* `+ h6 n" z花椰菜(菜花)最常见和那种酱汁搭配1 R, |5 U0 j, b$ i4 k3 x- F
A:Mornay sauce. 奶油蛋黄沙司
9 i6 D- ~" A' s5 f5.Which combinations of products are found in pie dough?
( k( U+ L0 |$ u6 H( m下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
$ H# M5 B& w5 IA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; n. j7 Z- I6 |! v2 }6The French term for mussels is 法国语青口(海红)叫什么6 H7 N1 b8 R# x9 @
A:moules.法语青口,海红% I/ c. K' I1 J  a( O7 |
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! H/ c  `  |7 V* o+ Z- ]
A:faintly fishy. 稍微有点似鱼味) c# e) W- F& u5 J0 t
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' x" x" Z# H3 K% A  A( \  ?
A:2 days. 2天
5 e$ o7 u6 W/ A" N6 B+ ^1 ]8 R9.What are the principle ingredients in ratatouille?
: K3 ~6 N/ B7 F5 H% Z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
4 z  }0 A8 A+ MA:Zucchini, eggplant, green peppers, onions and tomatoes
: V1 c5 o: i. E/ S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
8 z$ @7 z* f2 C" D+ ^10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 B! W8 o& p$ C9 _. m+ n& D& ?
A:cook food in quantities that will be used up within 20 to 30 minutes.
* e- y+ S+ [- m7 [, r  b大批量烹煮食物要在20到30分钟内0 Y' g$ `) z8 P+ ?
11.What person has the authority to issue a Health Permit?
8 |$ [# M5 [3 e% B6 l谁有资格颁发健康证(卫生证)。. D! H8 M& @1 N+ R6 G) d
A:Medical Health Officer.
" m1 |8 R) U+ }* p3 ?8 w医疗卫生官员。
8 |  Y/ a% P8 ~% L" B12.For what period of time is the health permit valid?
' l/ y& A3 W/ D& S1 t" p& N. d: d+ H健康证的有效时间是多久?' \6 i- @, z( r$ F% v6 B- m& C
A:12 months.12个月
5 E1 E, `! A+ P* g; x* h+ ?13.In the area where food and drink is prepared, the ventilation system must be able to change the air
1 i) [. Q1 U3 q, B在食物和饮料准备区,通风系统换气的标准时什么
- T. V7 F( u! l1 n' n/ L/ v( cA:08 times each hour. 每小时8次
, Y0 b) F5 \# K14。The minimum temperature for manual dishwashing in the wash sink is
& I. G/ ^/ c' s8 f, h  {( J; [手工洗碗,洗碗池的水温最低多少度?
) a' H8 o' g3 h; e6 p% aA:110 degrees F (43 degrees C). 43度
  m( S/ B- E" h4 m8 F7 s8 \15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
. y: }3 y) M7 l5 [用洗碗机洗碗其最后一个工序冲洗的最低温度是多少- F+ ^2 X# b* w" a" H( o' @1 m
A:180 degrees F (82 degrees C).  82度$ @& O+ x+ Z+ q$ n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called* u) n+ P# I" G$ L3 [; k+ }0 E  G
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); i, ]! |/ t# F1 {" x
A:en papillote.  法语自己理解
/ `# k0 F. n; d& w' \17。Wing or Club is considered a
$ D9 }& m% e+ q" y& Z+ _翼和CLUB 被看做是一种...
4 j7 i/ q" j. b: W, u8 R1 s( BA:Bone- In Cut     带骨切
# x% D2 @3 b& j! a1 y9 W18。New York is considered a   纽约牛扒被看做是一种
, @5 k+ k4 P% X) P2 kA:Boneless Cut     无骨切9 r( b/ d8 N& _. e3 e& F
19.In general, a court bouillon for freshwater fish will contain" f$ [* e6 C+ _2 j. L, P7 @
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7 z3 ]% }! ?4 Q8 c: `/ s9 i2 T
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
# u$ q( ]- Y- M4 h2 g和做海水鱼同样数量的调味料和香料
3 p, a4 P3 A* a2 A; i20.Anise is very similar in flavor and appearance to$ U+ M4 ^; @# o! o6 y0 t5 q5 H) h
八角和下面的那种原料有相同的味道. t+ C, k' @/ [; |. l& G$ r
A:fennel  茴香
% c2 q8 n9 O! }. F* \21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' s8 o! L' e% B8 R+ @0 n
下面那种原料更像大葱且有平面的叶子
3 V: Q/ q) d, @) ^6 U6 \. [A LEEKS  似蒜葱 (这边人叫京葱)
) p2 N4 z9 A) v* P22.Which of the following cutting shapes refers to a small dice4 }3 t5 r4 w, }: ?  F  I
下面那种刀切形状指的是很小的粒(末)4 z. P5 F; B% v/ x
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
2 n9 x' W; E  j5 @23.Oil is added to the water for boiling pasta in order to/ @. l3 j" x8 n6 L( v! x; S1 j. b9 K# r) \
向煮沸的pasta (意大利空心粉 )中加油是为了; s" K, H+ z( f5 @  S; f
A:prevent the pasta from sticking and to minimize foaming action.& L6 H, \( s5 }% `/ i# @' }& Z. I
防止面条黏合并降低发泡。
0 g5 T% x, a* ]/ R! T5 q24.Which pasta dish features pine nuts and basil?  e5 f; p. a( Q  y* K, Q4 W# ]; ]
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
" M1 w! k: Z8 C& M- H1 @. yA:Pesto.一种绿色的意大利面酱
2 Y) E" f5 R+ Y, f- bhttp://www.tianya.cn/techforum/content/96/563836.shtml
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% k) f6 S. p5 g; B" O+ c+ \" W+ \: x25.Which of the following is a spring vegetable similar to spinach?
0 A- C- b8 B% _( k/ k下列哪项是一个春天的蔬菜类似于菠菜?
+ e& }4 u* K7 ]: W' v8 yA:Sorrel. 酢浆草。/ v7 U3 f, S" C5 b
http://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:; l  q+ |  s) T+ i
哪位厨师最早带来高水准浮夸的美食+ ^; d, Z2 Z# Q! M
AAntonin Carême 人名 安东尼·卡罗美( ~; Z2 \3 U. O, ^+ V. g/ w

- b( n  X) b! Q6 N2 ?2 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. N" ^5 C" g8 c* P
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: i: ?5 i) e* {$ S% e4 b* Y2 t% aA:Cast-iron stoves         壁炉$ Z9 N( j4 \4 O6 i6 G; t8 p
http://www.usstove.com/products.php?id=6
" d1 t' m0 E/ A
/ M( I$ y$ s& f3 ~4 b/ K: \28.The French term used to describe the roundsman, or swing cook, is:
' X- W0 M4 X0 C8 ?4 d" n法国术语,用来描述roundsman,或摇摆厨师是:; }3 L. t# R3 I8 G  O( T
A:Tournant   图尔南; Z+ ~' c! i, e# W& A! p
9 G; N" I3 W& Q7 p2 u9 u
29.Another term for the wine steward is:' X) R. S3 x- Y2 ]  z
葡萄酒侍酒师的另一个术语是:0 G( H  @  o: Z2 h' S' ~" h+ z
A: Sommelier 侍酒师
# Y; |; j( h  ^: `. A. `" L6 L" p, O, k8 n& @) F0 X4 r+ ?5 G
30.Molds, yeasts and fungi are examples of a:
: W- j/ n. U$ K! R8 g# l- L霉菌,酵母菌和真菌是一个神马例子
2 E5 B) x2 U3 [+ f; dA:Biological hazard 生物危害. w6 m# M' ^' f6 {- b8 V
- q4 `7 L& k8 r/ |& k! z; A! X' H! W
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) a# f8 O5 e" H+ {' o) b" y( e# a% z
根据加拿大食品检验局,食品的危险温度区在多少之间:
3 e0 z, u" A# U) ^4 }% l6 Q0 ?A:40° and 140°F (4–60°C)     4-60度7 N) m" y$ P+ Y: ]) D
( c" Z. F! T* Q$ \4 Y
32.All bacteria need the following for survival:/ Q  K. z5 e  D" K) U" [4 J( n/ w
所有细菌生存需要以下哪些内容:% R+ f6 K" Q/ W+ A! o/ {
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
% C2 I, F# X) l' M+ X/ u3 @, Q! m6 {8 F9 Q* _5 {% z
33.Which of the following correctly represent critical control points in a HACCP system?3 t& a$ q, L: p* z0 _, f, F
以下哪项正确表示了HACCP体系的关键控制点?
8 A9 Q# e) V" E; ~( H# F4 X. eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) ]" T8 Y1 s- `+ A食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 @6 g/ N; Z4 Q  B4 E

' E: _; s2 T! R4 Y5 O2 z7 X8 x34.Which of the following is not an example of a carbohydrate?
& k) J- O2 I( c5 ^, P下列哪一个不是碳水化合物的例子?! t9 E! K3 ^6 Z* u' ?& A- S
A:Essential nutrients 必需的营养物质% C1 Z  W& n5 ]6 g) G2 [6 A

% q) Q: t: @: I- ^3 Y' t35.The process by which a liquid fat is made solid is called:5 V! }. S4 ^2 \+ f. R) P! d" ]
液体脂肪做成固体这个过程叫什么
2 ^9 h: `' l2 ~) B8 BA:Hydrogenation  氢化
" M, _0 l  Q+ B2 H  K" Y9 w+ G0 }: ~6 [- T3 s
36.Which of the following is not an example of a fat substitute?4 G8 f; b  R# `$ U& e4 I* j! m
下列哪项不是脂肪替代品的一个例子
% J9 v& b% K) j3 l$ U/ |A:Acesulfame K  安赛蜜K表9 t  ?- S+ {4 t# K) T
% M. u7 m, r4 ]) x* ]
37.Health Canada requires that a product labelled "fat free" contain:4 L, d" n$ ?8 h7 G
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 P( q7 m( Y8 zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份  W9 _: k" k/ G+ H1 G% i0 s' Y5 E

  v6 j' G' _4 m8 B/ v38.Which of the following is not a problem associated with converting recipes?& |( m+ e. {8 Y/ ^# x
下列哪项是不相关联的转换配方问题?/ z5 f* {- \( @/ h" U$ c
A:Unit cost 单位成本: l* G% V0 S  Z
; B  _6 W: F2 z7 H$ @, ]" u4 r" v, l- E
39.The condition or cost of an item as it is purchased from the supplier is called:  S+ l0 E6 d) O; E% h% x5 X
从供应商采购的物品的品质或成本叫什么
9 O7 X! g* e8 m  K0 T) uA:As-purchased cost 购买的费用& x1 d; l% ]+ \% |* S$ x1 r
9 ?4 Y+ ^' A+ z# v7 i
40.The amount of stock necessary to cover operating needs between deliveries is known as:7 O0 v8 T: s, h3 ?
在新货到来之前用于日常所求的必要库存量叫什么8 D0 i+ ?  s" b! Q% L# `
A:Parstock 基本日常最低库存
8 X, m' K0 r0 a1 b- a7 i7 b' L) v( R! B9 A
41.Which of the following abbreviations is used to describe the proper rotation of stock?# Z+ c+ ~+ U- u2 i% @; u  e) D, I  W
下面那个缩写是用来表明正常库存流程?
2 L& \% P5 j' M. G( I& sA:FIFO=FIRST IN FIRST OUT 先进先出
( O3 |" O# v8 J, Z" I3 G4 Z/ E$ x2 g% v# l
42.Which of the following knives is used to turn vegetables?& o) p1 t, i- ^) b' M
下面的那把刀是用来打开蔬菜吗?
$ E5 G8 P" i( I8 @A:Bird's beak knife   鸟嘴刀
. M! V* T9 W5 g5 {# {/ _: Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ U  q2 `& L8 O0 M9 @% e+ m) c2 g& |2 @3 v0 F- ^
43.What is an instant-read thermometer best used for?
7 ^& g! ]) l! f即时读温度计最好用于那方面?# B; }- z2 f: V7 I9 h) j: x7 [
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) {. M4 b$ g. _' p- y! x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% F6 s3 ^# G8 l/ F) j0 z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 y$ Q5 y$ D# k) z0 @& _A:Cast iron 铸铁
/ W# I& F9 r6 D7 L/ R; M, ?% ~1 w7 K% K$ U$ t, X) a( B
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ u+ _9 q5 j1 i5 b) r4 _哪件装备下面有一个可移动的碗和一个S形叶片?
7 b) ?- t& f  [% E* ?A:Food processor 食品加工机& Z- D8 a; q1 B+ F
http://www.google.com.hk/search? ... iw=1263&bih=572; Z$ m4 V9 W+ y
/ Z# _: P$ y# N! q
46.Which of the following is not a rule for knife safety?
$ h0 L7 \2 J5 I$ j5 k/ v下列哪项不是用刀的安全规则?
  R3 m: x6 c4 u- X" NA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 w. w! U7 G! s1 T/ s1 L+ ?6 r; [6 _
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# Z1 N! H- m  _$ P/ b% ^把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
- B. H: o' d9 _2 ?' U8 P# e3 C$ v- QA:RondellES
, `: ^. n3 @* u' Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 |1 t( t& r8 Z$ X) _
; G4 }' c5 m+ N* T' P
48.Which of the following is a diced cut used to garnish soups?
! o% e! R% `9 M* S& ]! W下列哪项是切成小方块用于汤的装饰?  _" r7 o7 r  H- {
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
+ P5 S$ |7 S" L. k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; g- ?, C% |6 }( @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!!——$ o; _2 c* M+ w) F( W
A:Gaufrette
% K9 r( Y* t6 a  k& R7 s7 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, C$ N9 K( ^* z& L7 W
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) H) S- X7 M8 J- e% J6 ]Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 |; p) D' J+ G; u+ Q# w
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)
2 U3 I9 o# R2 t* O. P' T+ VA:Cilantro 胡荽叶 香菜0 A; I; o( c: x  g4 k5 S2 t' P, t) U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
0 C. B, r/ r# Z* f4 d 多香果,  多香果香料是什么
" j$ o+ }* _- H6 s& a; [6 N4 J" ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; q1 s: }2 I' B, H. p1 IA:A dried berry 干浆果, {& U6 [6 h) B' X* v( h
1 F" d# Y( ]; O0 e5 O
61.Which of the following are used to make a sachet d'épices?4 N7 D8 G( N( S' r9 n
下列哪些是用来做香包德épices?4 Q4 F/ K4 e6 n
http://www.sachetcatering.com/& @  {" }8 K8 u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
6 f3 v6 y+ f, G- V' u) y- f: d/ q6 C
62.Which of the following condiments are not soy based?/ p. z# f* Z2 U0 S# \
下列哪项不是酱油调味品的?
% t" ]$ d( o' j' Z( ]: o' e6 OA:Wasabi 日本辣根( i2 c) v+ Q) |; y; e
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 M4 t5 y7 E5 z3 k- P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:1 y. m% F4 G9 @, G4 F
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 ?3 y8 T; m- E2 ], `3 f) m5 n
下列哪个步骤是不是正确的蛋清搅打程序?1 l7 c# D* B; ?& n# W, Q
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ D7 r, s. t$ R/ @- V3 JA:56g and 63g 56克和63克3 b& b) u$ n+ F# g
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66.Evaporated milk is a concentrated milk that is produced by removing
. o5 z. A/ l+ c" ?* }  E- S7 @炼乳是一种浓缩牛奶 是去除什么做的
8 G- V! c* k9 Q$ R  EA:60% of the water 60%的水
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' g0 T' a  _; A! N67.A method of cooking that transfers heat through a liquid or gas is:. ^" ~# S- {/ `
一种烹饪方法,通过转移液体或气体是:2 i) j$ l/ K; z' u$ o* R0 n/ r
A:Convection 对流" i! ^1 n! K7 h) i: b( o

' H2 s- @4 l, k: n1 |6 S# n68.The cooking of starches is known as  烹调的淀粉被称为
; |" r% ^/ v& x- g# FA:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( G* x" T$ b+ z& t# U6 v% H
A:Braising 烤0 O& ]  Q$ O3 ]* U- V2 c3 B

8 r  h; n; V4 E  L70.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:
( L3 |2 ]- ^. W4 g/ I. QA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 Q# r% [3 y& q6 H; o) J
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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* Z9 ]# v8 e3 ^3 L
A:Fumet 原汁
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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
! g/ D2 V$ j* UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 Q8 q+ s- O  c: z73.Which of the following is a principle not used in stock making?' b6 Q8 F5 ~. A5 ~: I) Y
下列哪一项不是用于制造高汤(低汤)的原则?6 a0 l( r) }: Y5 I. X
A:Start the stock in hot water.开始在热水中操作5 d2 K, q- D" r7 a0 p" U
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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0 S( V! ]; i* v4 F% @  A9 G
A:Remouillage 法语熬汤. |/ N6 u! T( n' ^9 a
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