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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。
$ t9 Q& f8 R1 j  z9 A. w
4 ?& o. H' z( U" @8 p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。
; J- _" k3 c$ G( U1 {: n" K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( y  `0 @4 I2 J9 b; B
1.Which of the following methods should be used to determine doneness in a New York steak?  |  N8 u7 r# f. c7 X5 H
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)
# I0 G/ Q( c0 [( ^# BA: pressure touch. 压力触摸
: @1 G2 a$ n( O" Q- l/ b2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 v% v5 w+ ]$ Z" ?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
# [: R/ [: z" VA: acid  食用酸0 q2 t  |7 B9 i( T' e
3.Vegetables are major sources of which of the following nutrients?0 a# X9 F/ ?) G: U, e
蔬菜中包含的主要营养有哪些  c. m% ?* h% J# h! x- I/ L* g
A:vitamins and minerals. 维生素和矿物质。
, R1 s8 [4 c+ A" l: @( ~4.Cauliflower is commonly served with& N( F2 f+ r- p' |/ p) i
花椰菜(菜花)最常见和那种酱汁搭配8 q9 j9 V# i8 P4 [0 N7 j0 i
A:Mornay sauce. 奶油蛋黄沙司' p+ ~" ^' p! J5 A/ |. {
5.Which combinations of products are found in pie dough?& Q1 }2 Y/ [0 n1 Y( H
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
& j. i3 o3 K# |" @2 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ g! s+ p) k: ^. L4 {; g' l# X( s6The French term for mussels is 法国语青口(海红)叫什么+ y3 _. [& W. i& F) Z$ j( y
A:moules.法语青口,海红: s% Q  U2 U4 P) d/ H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?* J+ x( ]9 d' |; k- G
A:faintly fishy. 稍微有点似鱼味
) L& k$ u) i4 B& R8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用" q8 |& y+ {6 r
A:2 days. 2天
: X9 ?4 e( J& }8 |4 g* ~9.What are the principle ingredients in ratatouille? ; _; p, q6 K$ r7 `2 @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)4 Z8 k! b2 a' p4 n. k
A:Zucchini, eggplant, green peppers, onions and tomatoes
6 S' G3 V' g4 @1 _西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ); z2 P  g/ E6 y5 v
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* R7 v: i' d6 Q1 x2 |A:cook food in quantities that will be used up within 20 to 30 minutes.7 A, |# W# J+ B3 W. p
大批量烹煮食物要在20到30分钟内
, N) H; [1 K8 d( s2 S11.What person has the authority to issue a Health Permit?
+ x6 i; g8 s+ [6 k$ K谁有资格颁发健康证(卫生证)。
/ S% z* j; o! W; GA:Medical Health Officer.; V2 y1 |5 W, i
医疗卫生官员。
  V' A7 H+ m& J  ]0 {12.For what period of time is the health permit valid?
$ i8 a5 w+ [8 l0 d) y5 J健康证的有效时间是多久?
( e* E0 V6 I9 t/ TA:12 months.12个月
/ l5 r% a9 {6 `$ p; [' f13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 i9 V7 v8 t8 q1 B2 ~6 L) s* c在食物和饮料准备区,通风系统换气的标准时什么
9 s1 M# D+ C: j6 L" e# N0 XA:08 times each hour. 每小时8次
- L8 o" {2 h5 y7 M5 R14。The minimum temperature for manual dishwashing in the wash sink is" S% d! n2 m3 @5 [8 r/ p" O' F
手工洗碗,洗碗池的水温最低多少度?
$ Z( y9 Y$ K/ v) `4 pA:110 degrees F (43 degrees C). 43度8 C: u. _$ _/ l
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( @9 c( l/ R. G1 [) h; i: L
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% `) A; `( O1 pA:180 degrees F (82 degrees C).  82度
; W8 D8 k& l4 }2 P6 k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 p( V, {  X/ S用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 V: R9 r4 Z7 U) ^! N# R3 ]A:en papillote.  法语自己理解! B  z( f2 r- o. ~3 `
17。Wing or Club is considered a, G" a9 W5 t  I0 f! Z
翼和CLUB 被看做是一种...
0 d$ ~$ x, S0 E5 f1 s9 aA:Bone- In Cut     带骨切
4 C. l" `: o4 [+ {$ R9 A18。New York is considered a   纽约牛扒被看做是一种" W8 e- ]/ _& j4 j  J+ L9 d) s, @
A:Boneless Cut     无骨切% ?/ d7 G. I6 v/ d9 E
19.In general, a court bouillon for freshwater fish will contain* u! f  \# Q' \9 K6 I; b1 z
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
" K$ U9 E9 _, WA:the same amount of seasonings and herbs as a bouillon for saltwater fish.' z' Y) W* N% a3 A( g
和做海水鱼同样数量的调味料和香料2 [6 I- ~8 q7 R+ E/ R; M# N! y
20.Anise is very similar in flavor and appearance to! n% C1 W2 v" r! \
八角和下面的那种原料有相同的味道
1 M/ x/ C6 L& K+ pA:fennel  茴香3 y5 `0 y, n$ c* n" V5 |
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 M& A! ]: J% |7 r( k6 M下面那种原料更像大葱且有平面的叶子
/ J$ N: M, |; v  P6 \A LEEKS  似蒜葱 (这边人叫京葱)
* ]$ {+ s2 b; u5 U/ d22.Which of the following cutting shapes refers to a small dice
) [) _- h4 f6 V5 X" h9 |下面那种刀切形状指的是很小的粒(末)
3 X, f7 Q% R* j( y  ]: ?% @5 UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。5 @6 d" F. x( @
23.Oil is added to the water for boiling pasta in order to
- w1 G# b9 L' J1 ?/ [5 R4 B向煮沸的pasta (意大利空心粉 )中加油是为了. f% m. K( ^" x, K. y* K
A:prevent the pasta from sticking and to minimize foaming action.
$ `( c4 n  o  v防止面条黏合并降低发泡。; i6 o. A* |/ B0 q* V
24.Which pasta dish features pine nuts and basil?
; S& {) u1 w  @7 z1 F8 M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& U  C$ C% r) B, M6 O# Y; x
A:Pesto.一种绿色的意大利面酱
) \0 p% i! i( [& T6 y& u7 zhttp://www.tianya.cn/techforum/content/96/563836.shtml
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& I) a! F* k8 I/ E25.Which of the following is a spring vegetable similar to spinach?# ]8 k: ]* v; |  E5 J+ [
下列哪项是一个春天的蔬菜类似于菠菜?; v. L) v: C; z; D8 D
A:Sorrel. 酢浆草。
/ E" r& ^- F4 e1 zhttp://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:* z" K0 l9 |1 S8 P
哪位厨师最早带来高水准浮夸的美食
6 f1 R+ v7 V& iAAntonin Carême 人名 安东尼·卡罗美
% M% {; S" ~9 `% z% v1 j- S! {& J- a! R( e+ I
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 c0 f  u. ]# J% N3 V' w9 J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 Q1 S/ i. R: K
A:Cast-iron stoves         壁炉6 I" p) G3 f: t9 Y9 H0 p- k+ v
http://www.usstove.com/products.php?id=63 q  i" ~, ^& p7 z# y/ K8 W
  Y  @/ b  N1 B0 ?5 B* K
28.The French term used to describe the roundsman, or swing cook, is:0 J1 K! W0 s! g. Y8 g- v2 e% Q) M
法国术语,用来描述roundsman,或摇摆厨师是:6 H3 [4 U1 h! m8 E9 e
A:Tournant   图尔南7 _4 P; w- m8 f
: r/ ^& Z' g$ Y5 a5 h, J7 h
29.Another term for the wine steward is:, o# p  o1 `' Z/ q$ B
葡萄酒侍酒师的另一个术语是:: V, f' w5 G+ D3 B
A: Sommelier 侍酒师7 C2 R9 t8 ?+ u/ ~3 N
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30.Molds, yeasts and fungi are examples of a:2 p9 F1 H/ c0 e2 s8 {% [
霉菌,酵母菌和真菌是一个神马例子
: C* J( G  q/ V5 `, xA:Biological hazard 生物危害
5 p2 K; f: \/ x" Z9 \' R
, O( {2 B& I" r8 }+ \0 ?- d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% j2 o2 ]; o! m根据加拿大食品检验局,食品的危险温度区在多少之间:
3 n# i# b' D/ q3 p* \# B( m; p) z# MA:40° and 140°F (4–60°C)     4-60度
7 l4 U" L9 p2 p' V+ ~( c$ w+ c+ Y% D4 g# \
32.All bacteria need the following for survival:  f. `' w: U4 A) ^* l6 Y- E9 p2 U
所有细菌生存需要以下哪些内容:
, ^$ i+ A) M' \A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值- f% _6 s7 Y% D% t
* b- x# F% ?- M( N. r
33.Which of the following correctly represent critical control points in a HACCP system?
% W2 P& X1 s9 ?4 W以下哪项正确表示了HACCP体系的关键控制点?+ ^7 H; w% d& o& b9 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 s$ |$ ~. m( I( V1 ~9 R# u
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ j8 Z- x$ K; R  V: F6 w* k8 c
9 @7 h+ \2 t. P9 T  g0 V34.Which of the following is not an example of a carbohydrate?6 N$ e1 i9 J' R; r7 w% N
下列哪一个不是碳水化合物的例子?8 E; u$ T3 {+ e7 I) [
A:Essential nutrients 必需的营养物质: F- G0 \% x5 K
& ?) J5 U% x) S! Y6 j4 m3 k- l( A
35.The process by which a liquid fat is made solid is called:3 q! H2 T3 R3 E( {. J
液体脂肪做成固体这个过程叫什么
$ U- I5 C) ~& M$ W3 \# H1 T, vA:Hydrogenation  氢化
8 t, R1 g1 a+ T+ N: F. Z$ [0 c- w* `, u2 O. k
36.Which of the following is not an example of a fat substitute?
3 ]0 J* u/ S9 T; _9 x' R下列哪项不是脂肪替代品的一个例子; L! f- g. L: D5 C0 y
A:Acesulfame K  安赛蜜K表
0 S# b  D5 h9 i$ \# K8 c
# w: r* T' t# I0 _) N, |; M$ K37.Health Canada requires that a product labelled "fat free" contain:
0 o( y; }; v! P# m% r' x# n8 q2 Z加拿大卫生部要求的产品标有“不含脂肪“包括:+ X- j+ F7 a9 u% E; T* U5 Y1 J( p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& ?: P8 h5 }( z: ~, y
9 S6 O0 r& z+ @& V) K6 m38.Which of the following is not a problem associated with converting recipes?
2 A6 H4 R* H7 z+ k% S: Z8 ]8 S, \1 n下列哪项是不相关联的转换配方问题?- A8 T' U# _" D" X5 l3 g1 D) @
A:Unit cost 单位成本& K1 w0 a( N2 u0 C

+ i7 }! F! x( g; j: m( f39.The condition or cost of an item as it is purchased from the supplier is called:
: M  l2 C0 F$ H, w) `+ u: ^从供应商采购的物品的品质或成本叫什么
+ j, a# S2 ~' ~& g% _* MA:As-purchased cost 购买的费用
4 Q. h, e7 n( d( Z' w! F
, _% u& p; {+ k) W% M1 }  K- {" r6 p40.The amount of stock necessary to cover operating needs between deliveries is known as:$ a/ c/ T* _7 D7 f4 O
在新货到来之前用于日常所求的必要库存量叫什么
! q/ l/ ~: y5 l+ KA:Parstock 基本日常最低库存1 [. y3 [& J0 v, \. H( k

- H/ b& X3 k0 o5 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ p; ^3 Z7 ?) i- }( F% A下面那个缩写是用来表明正常库存流程?7 G2 G. G9 h" e* O; S
A:FIFO=FIRST IN FIRST OUT 先进先出  x, o3 T. r5 J. X

" p2 t. E  r. {42.Which of the following knives is used to turn vegetables?- R: X4 c5 b. Q: F# U1 ]2 _
下面的那把刀是用来打开蔬菜吗?& |: A: `/ j- d  M$ @& R7 R  i5 B
A:Bird's beak knife   鸟嘴刀6 T# ?* z' ]8 @, E0 u/ ]0 k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" i8 Y2 R, e& b/ B; ]! V0 Z, G/ W
' f1 e( T# ?5 n" G4 k/ ?7 N  f43.What is an instant-read thermometer best used for?( M& s% J6 ^$ ]3 u( u* W
即时读温度计最好用于那方面?
* T* K' ]. ~) Z+ PA:Checking the internal temperature of a roast 检查被考物品的内部温度. F/ d( c1 f/ E
( I8 s+ s- y) x8 [& \. `6 G: I
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- @" S+ H5 A$ r3 q下列哪些金属材料受热均匀,通常用在铁板而且非常重+ r7 A1 x/ g) W/ V- P. k0 B& }6 ]
A:Cast iron 铸铁* |6 [7 g9 m3 m4 K6 m
3 ^+ z( p5 i1 r/ B8 ]! R' K- h
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 t0 i. {0 D% n' B哪件装备下面有一个可移动的碗和一个S形叶片?) \' S) U9 _  j( f, f( h
A:Food processor 食品加工机
( q% w7 w. W' q& d+ X: Rhttp://www.google.com.hk/search? ... iw=1263&bih=572
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$ P- b" a" {) c46.Which of the following is not a rule for knife safety?6 A- l) Y. g9 h! B3 m5 U
下列哪项不是用刀的安全规则?
' e- H9 C$ p0 KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
5 u& ~2 U3 p7 p7 O5 }
& B  @" z! h6 d- ?. l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. n6 [( \! `0 j5 a) O& [
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% t4 T2 @$ N5 s: u
A:RondellES
  o( X. Y% T2 @! M1 f! ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 z  \6 [" R: z1 w( u0 p
2 A3 c  f) I& S$ d& v# `48.Which of the following is a diced cut used to garnish soups?
( }1 Z5 ~/ _# k: Z' q下列哪项是切成小方块用于汤的装饰?. [) R; ^% I* k* [0 k# t9 l4 M) s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# M! [8 S' ?  R  c+ x. i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 V1 i7 A# R' T4 R+ [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!!——8 e& k" o% ]' u8 h" t* I
A:Gaufrette ! N  x, N: V) G0 C) b. }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  x4 S  f  ?" ^% e, R. N8 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( T8 A5 _7 h0 Q+ H% [6 |$ Y! `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ u# a' q# M6 Z9 _# L2 f
, V. b* K* ?' D/ y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% t+ a; m! [3 l: \2 Y, A$ F- ^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)5 K$ J2 e( v+ V* z7 a4 s
A:Cilantro 胡荽叶 香菜
+ Z/ k( [4 l* {6 z) u/ @4 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx  ^: E( W& N8 ?6 L1 n. o
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60.Allspice is made from:: }! b+ p. u- G- j9 {
多香果,  多香果香料是什么+ f# Y$ ?" ?1 T$ r9 o) ^! p8 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 v, d8 B3 V' |, Y1 e
A:A dried berry 干浆果5 r  b* ^/ N, w3 V' M" K+ M+ ~& }- U
7 E4 z6 R& B5 T  y
61.Which of the following are used to make a sachet d'épices?% R# j6 @& e7 X% ^8 C
下列哪些是用来做香包德épices?
6 ^& d0 R/ q2 ^, ^2 z9 @http://www.sachetcatering.com/+ q2 }5 x0 q' W0 e& D) g/ R
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香9 ]  c3 _" E: v
# k" \0 i0 Z. n$ H( I
62.Which of the following condiments are not soy based?3 p+ W( R, I: ^6 Y. ^3 T0 D
下列哪项不是酱油调味品的?
" Y0 E9 ?9 Y- O* x7 b# r; GA:Wasabi 日本辣根
( N( l& Y. U# F' t" a/ Y, L( `1 t
; ?- y) F, U( M0 U4 ]8 E7 |5 |63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: ~7 @+ j2 g1 ?7 T% w9 i2 H
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:: z5 v$ I& X) k/ R4 Z" W7 B* {$ n
A:Pasteurization  巴氏杀菌1 i, g) `. r1 [* I
4 [7 I" {6 b+ |5 v. b
64.Which of the following steps is not the correct procedure for whipping egg whites?- z# w' [5 G* C% N+ M: o
下列哪个步骤是不是正确的蛋清搅打程序?0 ^( j7 d  I" E: o5 _3 D7 U- J
A:Allow to rest before use. 允许休息后方可使用。/ U3 {, `4 b4 C0 \- l
  _  \4 T! K: |, I7 R2 {# _
65.The weight of a large egg is between:一个大鸡蛋重量介于:% M4 {! n6 Y% E
A:56g and 63g 56克和63克4 D( I% Z% w" `1 t1 R9 _
. ]( L  \6 Z# }
66.Evaporated milk is a concentrated milk that is produced by removing
0 y3 k5 h% ^/ u; c' t- S炼乳是一种浓缩牛奶 是去除什么做的- Z+ n" D. p& T: z/ a- @6 k
A:60% of the water 60%的水
; C) R5 j1 u' Y0 }: Y: F
5 n3 k- B, f3 h+ X( _4 _$ ]67.A method of cooking that transfers heat through a liquid or gas is:- d# J. ]4 k4 m; }4 ?
一种烹饪方法,通过转移液体或气体是:
3 T" G0 U8 _8 f  i; bA:Convection 对流
* B5 @/ `1 H  ?: `, w  b# Z0 C: l( v7 o2 [. k  l# c5 @1 Y$ v
68.The cooking of starches is known as  烹调的淀粉被称为
, {* `: l! ?  A1 k; iA:Gelatinization 糊化' L8 u4 y( _1 f) F' d1 ~# x1 F1 j
0 V+ j* f& M7 Q3 r6 @2 o
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. k! i! ~5 _. A  {2 i. R
A:Braising 烤
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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:
; q" K, [7 C$ X% o3 iA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 M0 u: `1 M- F( G( W- |
% d0 R" O* I3 o6 B
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% D+ G3 G# ]  [! A9 B( D
A:Fumet 原汁+ h5 E9 s0 k3 W- D! v2 X

* u" C5 F) k$ {7 {. L3 ]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
0 `2 V9 W' G; ^, I6 @2 WA:Carrots, onion, celery 胡萝卜,洋葱,芹菜! s( ~1 J6 {2 C/ A

# c  F2 O6 q( G8 q) \+ ~73.Which of the following is a principle not used in stock making?
2 A6 b0 {; i4 O  ~- j下列哪一项不是用于制造高汤(低汤)的原则?
  X) q# I  u. C- _  |A:Start the stock in hot water.开始在热水中操作
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% b1 x4 v& g  S! H. X74.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1 X  }7 y( j' j, W, t; _
A:Remouillage 法语熬汤. m! A! O, s9 ?0 T0 }; I
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