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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。+ l4 U* c( L+ m) y* H

) f) U" `$ r3 F3 w5 x$ E$ A- f, h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。
9 @# W# P3 y3 J4 p. S6 F# x5 i8 O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
理袁律师事务所
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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
0 y: n/ ?  J. t% d/ r- E1 E1.Which of the following methods should be used to determine doneness in a New York steak?
& r/ U8 T/ y0 J% u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)
: e$ s$ @7 V8 HA: pressure touch. 压力触摸( `" a/ T, d* u0 Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid# J5 e. ^$ p- I$ x1 T
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; i9 H# ]3 {5 H$ _; b& Z* W) L
A: acid  食用酸% O3 C# O! c* N7 o( n- Y
3.Vegetables are major sources of which of the following nutrients?
9 y+ v! r0 }9 m. ~2 n蔬菜中包含的主要营养有哪些4 X6 x& }$ C, p1 w+ |2 e9 l
A:vitamins and minerals. 维生素和矿物质。
& D  c8 m, Z; K. U* D" F, I4.Cauliflower is commonly served with" B' y  D5 ]% K# i
花椰菜(菜花)最常见和那种酱汁搭配
9 l( T9 k) r8 r6 |% J1 Q4 EA:Mornay sauce. 奶油蛋黄沙司- }: }; T# f% ?8 j0 n# k
5.Which combinations of products are found in pie dough?
: s% U6 r( `# i7 f下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
5 o+ t0 I0 O+ ~& {7 v; xA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。4 Y9 D7 l9 g# F: }( I" @8 N
6The French term for mussels is 法国语青口(海红)叫什么9 R5 v4 `( |  f8 _
A:moules.法语青口,海红0 Z6 t& g* M4 n" N* j
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
2 K& m$ I5 u+ |* ?9 a+ SA:faintly fishy. 稍微有点似鱼味
0 p2 Z. q: b' z. _" V/ R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 J& M0 g$ r7 s0 C
A:2 days. 2天+ R) L. z6 C' Q# X
9.What are the principle ingredients in ratatouille? / |, S+ \8 _: }' {/ J0 [
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). w! X) i3 j' H8 t. [
A:Zucchini, eggplant, green peppers, onions and tomatoes
5 i/ r6 w/ |! C0 {西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )) Q7 U( t7 V! Y/ m2 R9 T; I
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?) L: V9 p2 u) w2 V+ |
A:cook food in quantities that will be used up within 20 to 30 minutes.8 r  u& t" C. t/ w) {
大批量烹煮食物要在20到30分钟内: e2 I5 y, L) ?- U" f; k+ W
11.What person has the authority to issue a Health Permit?& ^7 `* @. q' w: N
谁有资格颁发健康证(卫生证)。
, [+ n! Z: ?* M/ p; W+ MA:Medical Health Officer.
- a% J  q1 J4 a6 j5 Z+ A$ G医疗卫生官员。2 k% m' ~: ?% J" X7 b
12.For what period of time is the health permit valid?# U1 L, z( ]: v: I7 u+ t9 m
健康证的有效时间是多久?- q* Q0 i' f6 j$ ~& M+ v
A:12 months.12个月, G$ h' X9 f  t4 D
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
# o) V3 `5 N: ?! U$ h在食物和饮料准备区,通风系统换气的标准时什么$ T  n; I/ M4 K, ~: N
A:08 times each hour. 每小时8次
' v8 A% I( Z5 N6 f; V: w! b6 P  ?% d14。The minimum temperature for manual dishwashing in the wash sink is
( C( _, a* c, L手工洗碗,洗碗池的水温最低多少度?
2 A" e9 h' F8 @% V7 qA:110 degrees F (43 degrees C). 43度9 i. X1 D6 {: f  I9 W
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: v( ?  G8 }2 C4 |0 n& W! j
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
8 ~& O2 N2 ]: P8 pA:180 degrees F (82 degrees C).  82度( M1 L3 Q7 D0 k5 {* I7 D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called. V8 V& F9 P* t$ ?' \0 ^
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! f, K4 o3 |/ n! T1 {2 `6 kA:en papillote.  法语自己理解1 z. j0 F% ]4 s+ l/ R9 N
17。Wing or Club is considered a
6 U4 W) H9 F  J. ^" N翼和CLUB 被看做是一种...6 c  Z, E$ ]) ]6 f$ w7 R* |" W
A:Bone- In Cut     带骨切
# L3 E: Y( p4 ]* `% Y18。New York is considered a   纽约牛扒被看做是一种
, W$ G3 p' y! b; q, T: wA:Boneless Cut     无骨切1 S6 Y  m2 J) n3 z0 h* s" v9 }8 g1 e( G
19.In general, a court bouillon for freshwater fish will contain
1 N4 v7 A" E2 L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
- H3 t; t& x) X; ^% J# {A:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ `( ~# N3 D4 b! t; X
和做海水鱼同样数量的调味料和香料
# v" \% V6 o/ K( K20.Anise is very similar in flavor and appearance to" t7 k- g. @, \7 r) @! z
八角和下面的那种原料有相同的味道
' \  ?5 X; g; H! D6 s0 R; f0 HA:fennel  茴香' |7 f7 m- y5 l8 a% D) E, ]7 W
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! f0 |. `% O4 I/ b+ G下面那种原料更像大葱且有平面的叶子! g) P) o% r2 Z5 C2 G( H% F% D
A LEEKS  似蒜葱 (这边人叫京葱)3 c, Y6 i7 A6 Q
22.Which of the following cutting shapes refers to a small dice7 [/ O  n7 C2 ~. H# c4 c3 g
下面那种刀切形状指的是很小的粒(末)
! S  h" X6 ^6 F( kA:Brunoise. 法语: 粒或者末,先切丝在切成粒。6 a' c) p* x9 t- `1 l9 w6 U
23.Oil is added to the water for boiling pasta in order to
5 E5 F; _( ~$ H向煮沸的pasta (意大利空心粉 )中加油是为了
) U8 Q% b$ f5 FA:prevent the pasta from sticking and to minimize foaming action.
, n, ^5 a' \2 a4 U3 |防止面条黏合并降低发泡。# ?, J& u7 Q0 z8 U: W
24.Which pasta dish features pine nuts and basil?! V( N! Q6 u3 |% K8 n( x: m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- X8 U$ u' U6 @8 U: m! K0 LA:Pesto.一种绿色的意大利面酱 $ O" _- t7 d4 ?: O
http://www.tianya.cn/techforum/content/96/563836.shtml, q" j* S$ G! k! Z9 S) X5 A: p1 i, G

5 a5 w6 s- y# t1 M25.Which of the following is a spring vegetable similar to spinach?/ p; e% o6 ^  K' _& P0 ]
下列哪项是一个春天的蔬菜类似于菠菜?( P4 n  u$ F! [/ F7 _% J
A:Sorrel. 酢浆草。
5 k% Y8 ~# R6 M6 s! xhttp://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:
9 R, j" Q- O& o7 A4 K9 \, q哪位厨师最早带来高水准浮夸的美食
4 B5 \; P5 |% l4 V! VAAntonin Carême 人名 安东尼·卡罗美. _4 `% P; l5 ~% p2 S
* P2 E( }# K6 F
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  C8 H2 |1 E0 M. Y7 `: K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& R, @5 c9 E& kA:Cast-iron stoves         壁炉. t: ]: n( u! x. N+ C6 M
http://www.usstove.com/products.php?id=6
* K! t8 W. M# ]1 q4 q, J) [! U+ y8 A& D
28.The French term used to describe the roundsman, or swing cook, is:
# v" D, w1 s! K8 k- U" b/ W! T+ Z法国术语,用来描述roundsman,或摇摆厨师是:
2 U+ @6 q: X9 i& pA:Tournant   图尔南: O/ e# t5 |" d: E/ ^6 k. Z# M! _  W
% x4 d  h1 v; }/ v# j
29.Another term for the wine steward is:
7 {+ M' r) y# a/ q葡萄酒侍酒师的另一个术语是:
) O9 v' ^) j1 g8 QA: Sommelier 侍酒师
2 P" B0 ~/ E, z/ l# B( ^
$ @5 Z) M. x; H7 n8 h& m8 Q: z, K30.Molds, yeasts and fungi are examples of a:
. q% J8 t* [7 E' I+ `& i& Y2 f霉菌,酵母菌和真菌是一个神马例子
/ U* g9 _9 X3 CA:Biological hazard 生物危害
! G' o  q/ ^% [9 v1 W3 I. V* d
( p& n& S1 N0 x& p5 |2 ^! L& D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( i5 E9 U, p6 v; F/ t. K
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 i  r( \: B0 d' x% G5 i& j* W0 sA:40° and 140°F (4–60°C)     4-60度; U  U/ w; }# ?0 g  R

' Q1 G/ c! a8 @( d32.All bacteria need the following for survival:) d9 k6 l- J0 S0 y
所有细菌生存需要以下哪些内容:
! H( Y2 b+ z" Q# rA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
: D' W, s! s5 T( Q6 f
) C3 {: Y7 \) F8 w' z2 R33.Which of the following correctly represent critical control points in a HACCP system?
6 g& X$ |  K& K0 Q+ y, g以下哪项正确表示了HACCP体系的关键控制点?
) S- ~4 [& B2 m! u6 n' @2 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( z1 n4 G! ?$ i" ^& i: D+ N食谱,接收,储存,准备,烹饪,保温,冷却,再加热
; a3 q/ s0 m8 F! p+ b9 b' L& n' E: e8 t0 H1 n$ B8 V. ~
34.Which of the following is not an example of a carbohydrate?" p, u$ s! `% j  N! x' d# Z9 P. s
下列哪一个不是碳水化合物的例子?! W) s  y$ z& a: O  {
A:Essential nutrients 必需的营养物质
& K# R$ d5 A- B" v/ y4 r, J! T7 K
! Q1 H0 Z1 ?/ K8 s" p# ^) |( F% I35.The process by which a liquid fat is made solid is called:) @# T9 y) [% f3 D  c* ?) C& {1 l
液体脂肪做成固体这个过程叫什么0 n$ I9 q$ \+ n: X! u0 O# G
A:Hydrogenation  氢化3 G5 {+ q" `: p# ^1 g( r: h
) B2 R: O, P( R, r& v1 f
36.Which of the following is not an example of a fat substitute?6 n; i6 H$ U2 z& o9 Q/ {1 ]0 U5 W
下列哪项不是脂肪替代品的一个例子
# o4 f2 T9 H8 WA:Acesulfame K  安赛蜜K表
. I. L8 _3 X$ I) m" ~  E0 z+ E/ K* G, x
37.Health Canada requires that a product labelled "fat free" contain:
1 o: L' _  K! c, m& h# \加拿大卫生部要求的产品标有“不含脂肪“包括:
( s3 r1 m+ I  w& _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  B% |$ x4 E9 }- z! k5 N
% o1 w& h5 G! z: j/ ~4 Y% z/ Z8 r38.Which of the following is not a problem associated with converting recipes?
2 o: C# z- p- @& c5 a6 J$ N下列哪项是不相关联的转换配方问题?
) c, U. p! L  ~/ n, CA:Unit cost 单位成本# ]4 R2 ~3 x' {/ i# g4 W
" k- y' J, [; F' x& [& {' U" F# u. }
39.The condition or cost of an item as it is purchased from the supplier is called:
" ?4 \2 U3 W! M; W从供应商采购的物品的品质或成本叫什么
$ h: ?: i' ^4 O6 Y5 i$ @A:As-purchased cost 购买的费用- Q" ?. f' N$ l; {

. I/ u1 D' H+ w* \6 R40.The amount of stock necessary to cover operating needs between deliveries is known as:
; m4 {- z/ |1 Y, w5 F) Z8 c8 E; s在新货到来之前用于日常所求的必要库存量叫什么
$ j! R) A; v( M! mA:Parstock 基本日常最低库存
7 h4 g8 k# m8 D, f2 {
; S5 D/ T$ Z6 G8 O5 a9 A, d1 Y41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 l2 n4 _, h6 e7 A下面那个缩写是用来表明正常库存流程?
' [' s$ l  @0 k' `& GA:FIFO=FIRST IN FIRST OUT 先进先出- r3 F; c, r2 B! S( M1 P- W7 m* p
0 T' J1 X( N1 _
42.Which of the following knives is used to turn vegetables?# I8 ~% P6 b$ l( I6 C  b
下面的那把刀是用来打开蔬菜吗?; B/ f/ S8 c5 L
A:Bird's beak knife   鸟嘴刀
$ l! u! R! [6 X* Q+ P2 A# lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 C+ M6 g8 G! [& D
" G* [1 N+ [* p! c7 G8 t" v43.What is an instant-read thermometer best used for?
  o" B* z+ t3 S$ b; C0 e' ~3 M即时读温度计最好用于那方面?
/ p- N2 W8 R4 d8 Q: r3 U, PA:Checking the internal temperature of a roast 检查被考物品的内部温度
% Z1 q/ M- E6 H1 S' t
, z! A: v# ?9 K/ i3 v, [44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ H0 O+ \+ w) v7 N
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 K  G8 B4 o, r! L2 ~3 K- z" UA:Cast iron 铸铁
4 S% v9 @( U$ A5 f. G4 S7 j+ F. ~8 [  g( a. E% I3 c" U8 W" O  b
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) |7 i3 Y. ?( d, A
哪件装备下面有一个可移动的碗和一个S形叶片?
9 ~# ]' d, v1 D% iA:Food processor 食品加工机) N1 R0 O: V* v( U$ d
http://www.google.com.hk/search? ... iw=1263&bih=572
, M) n2 d, B  r& I: e: F( u* ]. ]4 ^# c' o' {9 g/ G
46.Which of the following is not a rule for knife safety?
. y+ v; }  A  R& a, `1 W. F2 e; r下列哪项不是用刀的安全规则?, g8 V* ]# c, y% G  T: Z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 Z2 F" @, l' g% x+ ?' J
, j' H+ R0 _5 S! d
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 m- F* {# U) F" f1 X3 E5 `把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" z# q' p' u% E, C; cA:RondellES " A& [# x: |1 l3 [# I3 I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( C# ~) S6 F5 H4 Y1 X, \+ `- G3 E# b2 r* U- E% `9 r
48.Which of the following is a diced cut used to garnish soups?
$ M/ A4 z3 h. I: D' E下列哪项是切成小方块用于汤的装饰?6 k- G$ O! [" z; a+ y; k( `9 C
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
2 Y6 v- \7 E, u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 v1 y& M6 {' w, m( 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!!——
0 D) g: n: T- P6 mA:Gaufrette
* F2 ~1 v3 W% f- O0 M0 Uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 D4 t  d! C2 U5 Y- h/ x4 mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ K  E* G2 K6 J9 b5 c- g* zGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
( ?5 d1 v5 e9 d0 W3 X
, V7 H! e* D# K( E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( Y8 _1 E( R5 Z# o+ W# g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)
' d1 g9 [$ z" Y5 E2 UA:Cilantro 胡荽叶 香菜
$ P) H% i! ~6 N7 r3 ?( @! }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 ^- x+ g% n7 Q/ n% ^) _# i
3 I4 r$ E5 H) Z  t" S60.Allspice is made from:
) N! Y& E( F% k% Q 多香果,  多香果香料是什么3 P  \: ?0 Q) d, L! J5 @6 y) F
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx2 V: r2 ]3 v2 c0 ~+ B
A:A dried berry 干浆果
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! q) a9 g) G4 O0 p: C2 [61.Which of the following are used to make a sachet d'épices?& D) u& s% F1 P5 ?1 h
下列哪些是用来做香包德épices?
& r4 K5 f5 i- Ihttp://www.sachetcatering.com/
) r/ f' @# ], R! V. U; F* P  Y! OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& ]! a. Z' B7 Y% p+ }: b) U
) k2 w. c, V+ U0 v62.Which of the following condiments are not soy based?
) w% ~- X" l/ d" \下列哪项不是酱油调味品的?
( V/ ^& ?7 s6 T  U/ {% zA:Wasabi 日本辣根
) |& U& Z4 f; O5 `4 v. n/ c, A7 L( ^& k' x. q9 q5 M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:4 J  p! d! z; M7 q1 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:* \; A# I; |2 D) {' z
A:Pasteurization  巴氏杀菌' P3 ?% D. n& `6 P+ g
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64.Which of the following steps is not the correct procedure for whipping egg whites?" K% t' {& `+ t* f/ E4 \% Q1 p" W
下列哪个步骤是不是正确的蛋清搅打程序?  s% B3 r9 h0 v4 ~5 V
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:6 ]! [2 d0 [5 z( i2 @8 D+ a
A:56g and 63g 56克和63克
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& i, B% z+ k2 x" ^3 C- n7 p66.Evaporated milk is a concentrated milk that is produced by removing8 ?& B% B! _( r0 F) I
炼乳是一种浓缩牛奶 是去除什么做的4 O2 H9 x% \6 @5 y
A:60% of the water 60%的水3 S  u8 M3 I& a: w6 [5 }! Y$ w

0 Y4 D' t8 D* c/ |9 k67.A method of cooking that transfers heat through a liquid or gas is:7 V- N/ t5 s0 [
一种烹饪方法,通过转移液体或气体是:
! q# o7 _4 t7 z& J8 hA:Convection 对流
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+ @- ~: t. B% b4 k5 Z( b1 U- \2 U" a* |# p68.The cooking of starches is known as  烹调的淀粉被称为. U2 Q3 Q7 }, F$ ~9 t" p; |
A:Gelatinization 糊化+ h5 @0 |* ]; H6 p# V7 x

& Q( g4 a; \& g: v  Y: I7 {' L* `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?9 m! }' S2 o3 n
A:Braising 烤- i$ p- K- P: V1 m
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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:
# [3 q; z) k3 D- ^+ g9 xA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 H+ i9 l% B  R
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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
! o3 }- J7 @. B$ PA:Fumet 原汁- C- f0 x& n9 Q! v  {$ D6 r: w* C. F# F

5 Y) k; F6 s( q72.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
" e/ b- h; i8 ~7 tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
# B  z; j( d  i! ~% d% W2 z下列哪一项不是用于制造高汤(低汤)的原则?
/ c+ N9 r* q; y6 d0 v3 X! ?; yA:Start the stock in hot water.开始在热水中操作
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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3 l, s3 w" `) V
A:Remouillage 法语熬汤. [! A# _% \* ?: f* ]) @5 Y
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