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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。
) S- R: k: U4 y7 c0 y& a3 }8 U9 v* p0 C( f0 x! e
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。
; S7 d) w7 Z$ ~1 u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
/ N4 k9 W& F0 b% o( ?4 d6 N1.Which of the following methods should be used to determine doneness in a New York steak?2 `# ~6 d7 H  p$ P! X! E6 I" o
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)# ]. p! B) @2 U- e4 b6 M: e( C
A: pressure touch. 压力触摸
6 L0 L2 o; l- {/ n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ j! r6 O8 x) h5 g. k$ Y" 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6 g& g2 G7 ^  D
A: acid  食用酸
: i6 k- L; j" W/ t. N+ L% S3.Vegetables are major sources of which of the following nutrients?
1 P! Q. O7 J3 S! _6 s蔬菜中包含的主要营养有哪些7 J2 m+ n8 `4 Y) D7 [, f
A:vitamins and minerals. 维生素和矿物质。2 N, X# M: d' H& K4 Q/ w3 o% f( p
4.Cauliflower is commonly served with7 z8 M0 z. S2 e* t& k
花椰菜(菜花)最常见和那种酱汁搭配
) }0 o$ _- X7 O2 E: P2 IA:Mornay sauce. 奶油蛋黄沙司& `+ t- m' C4 |* [
5.Which combinations of products are found in pie dough?# p+ E4 n% N  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??)
8 g* `+ ]6 v# E9 @- R& j  WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  g- B. B' B. ^, o# v. m6The French term for mussels is 法国语青口(海红)叫什么
1 r- r0 k' h4 p# R, UA:moules.法语青口,海红
) {* W+ O2 Z3 X, p! j2 m  ^6 P7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
1 Z8 u: b, i0 u( ?9 T: CA:faintly fishy. 稍微有点似鱼味4 {% N& |6 @: n
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 W, G9 O. n* n: b7 fA:2 days. 2天& }1 ?4 [, r" D. O. E8 I& p
9.What are the principle ingredients in ratatouille? : F( x+ }6 c$ R! h! v) X! ]* u
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- t. K4 j$ b9 o( U
A:Zucchini, eggplant, green peppers, onions and tomatoes7 M0 ?1 }+ f7 I! U+ N& b  u
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 a7 W3 h* S  l( ~. _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 \; w: X, K4 fA:cook food in quantities that will be used up within 20 to 30 minutes.
( E& r8 m2 V- O2 x' l: B7 k3 l大批量烹煮食物要在20到30分钟内  P; g; R. ?9 d% \( l9 _
11.What person has the authority to issue a Health Permit?; }; T" }5 U" b9 l
谁有资格颁发健康证(卫生证)。
. r1 j9 K: r5 J+ dA:Medical Health Officer.% h2 t3 e) L- o* w3 ~/ ]
医疗卫生官员。3 {0 q+ x, l( S2 h" j5 W& |' g
12.For what period of time is the health permit valid?' s1 ~# s. Q, t! ?8 A7 g, v- B' s
健康证的有效时间是多久?
* q: q8 p& \+ s, M  q9 FA:12 months.12个月
; p7 v1 ?8 _" H  F13.In the area where food and drink is prepared, the ventilation system must be able to change the air) M4 D+ V) `6 G) E, D" m
在食物和饮料准备区,通风系统换气的标准时什么$ u+ |4 s4 R, j
A:08 times each hour. 每小时8次; K& [" z1 E( {$ i, F/ }
14。The minimum temperature for manual dishwashing in the wash sink is2 q0 a  U+ S& m0 W1 S- t3 i4 E
手工洗碗,洗碗池的水温最低多少度?
; B5 |2 F; U1 k) r4 i& L0 ]A:110 degrees F (43 degrees C). 43度
+ H& [+ z+ q* y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:/ W+ e! H$ |2 H8 W! Q* Y' @
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. @% h2 s6 H6 ^; w' O9 x& {
A:180 degrees F (82 degrees C).  82度: }3 j# c7 A* H2 K
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( T$ \- W: s" B3 C: R1 l; b用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); ~7 R& ]  ]: _0 W* T% _0 b  S
A:en papillote.  法语自己理解9 w& y2 \7 h$ D/ k9 A
17。Wing or Club is considered a4 q4 k6 J1 ^% ]3 K/ d
翼和CLUB 被看做是一种...0 h5 R; e& u- z
A:Bone- In Cut     带骨切% r4 f: E9 c5 S1 M  X+ k2 U
18。New York is considered a   纽约牛扒被看做是一种1 F8 `/ @" ^3 b* M; f
A:Boneless Cut     无骨切
+ e1 F6 `5 `9 G" e19.In general, a court bouillon for freshwater fish will contain
. i/ ^# y1 _8 h. A3 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2 I! q$ j7 X7 O' W7 m# w8 |
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" {$ o5 w+ N% k. K( p( t9 {和做海水鱼同样数量的调味料和香料2 Y5 Z; y  o2 o) f# D! v% f
20.Anise is very similar in flavor and appearance to! ~! R/ N3 V* c$ ~  W* f) u3 A# d2 s
八角和下面的那种原料有相同的味道# R* O) z( W8 O) r# x% t) m, O
A:fennel  茴香* S, X0 U: w5 p+ w3 p- {
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves% I" r$ a6 P; Z1 H
下面那种原料更像大葱且有平面的叶子. s- m7 P/ K( i) D$ f9 H7 [9 b' O$ {6 P" Z
A LEEKS  似蒜葱 (这边人叫京葱)" {8 y  f! S4 p0 i
22.Which of the following cutting shapes refers to a small dice
* Z8 `+ j0 I' Z下面那种刀切形状指的是很小的粒(末)
5 }( a2 I* O# }( f( yA:Brunoise. 法语: 粒或者末,先切丝在切成粒。: i8 F% C& W& P1 V( L8 M, {  a$ S! U
23.Oil is added to the water for boiling pasta in order to
( c  w6 x2 x- p1 m; D3 s5 ]; w$ U向煮沸的pasta (意大利空心粉 )中加油是为了0 u1 C( ~5 X1 a; @4 n. _; L
A:prevent the pasta from sticking and to minimize foaming action.: ]5 N& f: H$ h+ N0 v6 G8 c# m4 o
防止面条黏合并降低发泡。% r2 s1 N) z  w  A
24.Which pasta dish features pine nuts and basil?
2 u  b: ~3 V* c- Q0 `. K6 e下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)7 M- |1 P3 L7 G) i3 K
A:Pesto.一种绿色的意大利面酱
) ~6 X3 X& x7 j6 A5 _; Nhttp://www.tianya.cn/techforum/content/96/563836.shtml9 E+ m, @' l8 D* p: G

; y4 S% N. k" C25.Which of the following is a spring vegetable similar to spinach?
4 L! Y/ e/ h8 n6 |& }下列哪项是一个春天的蔬菜类似于菠菜?
; e6 b6 N9 d$ E# L+ [. uA:Sorrel. 酢浆草。5 p' _" Y$ I1 F& N  f2 J+ ?
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?
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:
; k5 r- n; v3 J) W. M$ c% E" a/ X哪位厨师最早带来高水准浮夸的美食9 @) J) Z3 @) ]( X4 r$ V
AAntonin Carême 人名 安东尼·卡罗美
" o2 Y4 o) g/ T8 x* V6 q5 g
% X  o8 w/ v& R+ |3 U- D# b% M2 c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 p, _  l4 A8 F* M4 \# C下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# K. n9 `  V; b3 K5 d; O- \! b" w
A:Cast-iron stoves         壁炉
! H+ h; t& S4 [5 ~6 m- ghttp://www.usstove.com/products.php?id=69 n) N. j% n  u- L  b
+ B; F( O, g2 Z/ d% Y
28.The French term used to describe the roundsman, or swing cook, is:3 [, w8 i. I& ?
法国术语,用来描述roundsman,或摇摆厨师是:
+ @! m2 ~7 M+ V, UA:Tournant   图尔南
; V0 F) I- v  l) j: q3 x) K( t) [: E: `( J
29.Another term for the wine steward is:
# |2 i7 l9 {. Y% G- H3 i4 {/ O2 A葡萄酒侍酒师的另一个术语是:7 v# N2 ?+ |* ?, O) d1 F
A: Sommelier 侍酒师7 q8 \+ V" s; t- @$ N- A

5 I; m# f1 t+ }. n* Z0 \+ }30.Molds, yeasts and fungi are examples of a:& h' f6 o, w. |4 t# f+ p! |
霉菌,酵母菌和真菌是一个神马例子
6 @, E4 f: K. c$ fA:Biological hazard 生物危害7 @+ p: S: w# }8 L( l
4 [  S2 b  c/ F4 `/ O
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 X5 x7 n/ M) D; c- }1 W* X3 ~8 Q
根据加拿大食品检验局,食品的危险温度区在多少之间:
5 _, v9 i9 Y3 j" D- U6 Q! V: ^A:40° and 140°F (4–60°C)     4-60度6 ~, h5 P( y) {4 {

; ?. S, V4 _; M' ]) I* s# F32.All bacteria need the following for survival:
& |( k. }' e$ @% U' v/ K4 x所有细菌生存需要以下哪些内容:: V6 q& t% b4 S- i1 i& e- Y2 W* e
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
9 e' j) s% r+ u, C+ A8 |, X" {7 @% p
2 P/ o0 f0 G) V33.Which of the following correctly represent critical control points in a HACCP system?
+ O0 Z& l& m- N' X以下哪项正确表示了HACCP体系的关键控制点?7 _7 A9 j" N2 A2 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  l, D: @8 }8 w2 X+ ]' J# i, X& \食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 v$ t; P& x$ B( ~+ s

" o! ~# v  @/ N34.Which of the following is not an example of a carbohydrate?
4 m5 s( e2 @8 w/ t$ u2 i! G, L下列哪一个不是碳水化合物的例子?3 H0 |" H% e  [- A! m0 B/ h
A:Essential nutrients 必需的营养物质1 {; h# O& g. `, b2 O
( d# w' m7 E. w+ l  M8 c* t
35.The process by which a liquid fat is made solid is called:) u7 O8 `, X$ }  G- ?
液体脂肪做成固体这个过程叫什么
8 S5 b5 N9 [* oA:Hydrogenation  氢化9 j2 f1 `+ b/ f; O
/ t) }9 U+ Q" u
36.Which of the following is not an example of a fat substitute?
' W- f0 O/ J; B( R, ]' W: z下列哪项不是脂肪替代品的一个例子
2 V8 I  f# s( W: b' M9 b+ kA:Acesulfame K  安赛蜜K表
3 Y2 }+ u: f3 l6 W7 u% S8 D  ?
0 \! ?/ @+ f. ]+ O5 b8 n+ e$ A37.Health Canada requires that a product labelled "fat free" contain:
; _5 G- s. C. b9 ?0 y5 r加拿大卫生部要求的产品标有“不含脂肪“包括:" w0 I( I+ ^; i6 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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" X- e. l0 A, ^9 n38.Which of the following is not a problem associated with converting recipes?, C( Z9 e% ]8 {$ W0 @. q6 W- P, K
下列哪项是不相关联的转换配方问题?
; H; z: ~8 @- D" b# O% M# [% lA:Unit cost 单位成本
5 t4 v6 S, {& Y! f4 }( B; B. G5 d6 z  b. `6 _3 h; |$ @
39.The condition or cost of an item as it is purchased from the supplier is called:
+ m0 ]+ R% U% i4 C( H从供应商采购的物品的品质或成本叫什么  D) x$ X5 r+ T5 f7 [2 ]
A:As-purchased cost 购买的费用
- b9 |0 d3 B. E5 y2 b. S5 R) ~3 e% n( Z5 s5 M
40.The amount of stock necessary to cover operating needs between deliveries is known as:- t1 S( `% @/ q2 q+ B) F7 t
在新货到来之前用于日常所求的必要库存量叫什么+ c* g. e# \, |% V
A:Parstock 基本日常最低库存: S! f; q1 z7 j4 T( J+ a
3 j5 V, l' H: f6 [$ T5 q- ?/ n
41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 S2 d3 b* e- J! L+ p下面那个缩写是用来表明正常库存流程?0 V; }$ l1 t1 v! o9 N2 V5 _3 x
A:FIFO=FIRST IN FIRST OUT 先进先出1 b, l& m/ Q" R# `% j
' S* B8 X" _8 l( w' x, X
42.Which of the following knives is used to turn vegetables?1 |. N" X7 j+ S- n
下面的那把刀是用来打开蔬菜吗?3 }7 {# {; @* R6 Z5 M
A:Bird's beak knife   鸟嘴刀
1 W' \0 L: [  u1 i. T7 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 \, y3 J1 v3 k: d) r
& r% s9 N+ w, Z- z) r/ A
43.What is an instant-read thermometer best used for?4 R. l3 U( o3 [1 _
即时读温度计最好用于那方面?2 K: ^+ U  S9 r0 C7 U
A:Checking the internal temperature of a roast 检查被考物品的内部温度; M' Y& C0 J$ V* |% J7 G, s) a3 y) p
' B1 |5 Y$ f/ z  m* o# T
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 j4 E& A  e1 s/ I* }3 C# T8 n下列哪些金属材料受热均匀,通常用在铁板而且非常重5 Y2 C0 X2 ]5 d3 [! Y
A:Cast iron 铸铁
# M- i' B( g7 L1 r0 [( R, h% C4 V
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% Q. l0 M$ }5 s+ Q+ i0 F: I哪件装备下面有一个可移动的碗和一个S形叶片?, Q( F, j' g: X, ?6 V1 I
A:Food processor 食品加工机2 a# f4 F( ^! p2 C2 p6 J& I: G
http://www.google.com.hk/search? ... iw=1263&bih=572
$ s% v4 Z/ x& Z- x- f9 s! ~$ v6 `7 }" U
46.Which of the following is not a rule for knife safety?
% u, F" _& E7 {% e下列哪项不是用刀的安全规则?" U! P1 O# y' H- L+ t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 }' n. B* B0 Z& g
+ U% N  M& R* Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 D& ]5 X% {& D$ \7 f5 F1 r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ W! N" G7 d8 u9 N6 sA:RondellES ( |8 m  r, G2 M7 v" W: g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
3 k8 j' _; h: `) `. D! \9 p# q9 B/ ~/ s( q% I- j$ U0 p
48.Which of the following is a diced cut used to garnish soups?2 i5 S& P  p8 v/ _0 m3 W% B& J- `  E, ^
下列哪项是切成小方块用于汤的装饰?5 Y7 p' r# A7 a$ \) N
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; _4 I: S, ]- u/ P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
; m$ k5 i1 F+ k; \3 e- o+ o. y+ I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!!——; ?: u7 G% w4 k3 [3 A9 ?4 A
A:Gaufrette
9 I, g, z! [8 f9 x) \  E- Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" q0 _7 v3 f, c( ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 ]# k0 W# q# @' u# MGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 r% W; ~6 ?* j# A  F5 |7 u! m5 R
! T; L' H+ y8 l50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 {4 s8 m8 C0 _1 C, y
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)  s8 M5 O6 q: |7 T, A
A:Cilantro 胡荽叶 香菜
" o3 ]( I6 `0 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 H* J) {8 G4 O' {# G) t1 D
! [0 @# ?/ F! N* Y5 _60.Allspice is made from:4 y$ i$ Y) a/ K* v/ E
多香果,  多香果香料是什么7 w' M3 v9 @" B3 [. T7 T4 A
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 g" r& K# I# p7 O
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?" Y) m; S' k% R- j7 l
下列哪些是用来做香包德épices?
0 a1 }$ T8 U( D1 u5 fhttp://www.sachetcatering.com/1 R9 ~: s" G- L' L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. V8 e! O2 J4 V62.Which of the following condiments are not soy based?% W& }1 a+ L$ h' m# b
下列哪项不是酱油调味品的?: {% |1 f3 K, b) {# x% w
A:Wasabi 日本辣根0 ], P2 o8 U  f2 r4 ?/ t
7 s1 Q* A9 m5 B" H3 ~9 D: I
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; s4 e; ~$ \4 F: z! M, Z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:
: }  i/ R' g: JA:Pasteurization  巴氏杀菌
: Y6 A4 n6 ~& Z# r  O2 Q3 U+ {8 p; }) h0 Y4 U
64.Which of the following steps is not the correct procedure for whipping egg whites?7 K6 ?3 J, Y+ F* V! L5 ?
下列哪个步骤是不是正确的蛋清搅打程序?
2 {9 C. |& Z# O: N. I9 k2 QA:Allow to rest before use. 允许休息后方可使用。
5 Y) a) v( Q7 s
* ^7 `7 F1 K: u/ F9 u65.The weight of a large egg is between:一个大鸡蛋重量介于:
( p( \- K$ ?2 h. y, W: CA:56g and 63g 56克和63克2 Q( F9 E) p/ F3 u6 `( n

5 ~3 F, C0 o% {+ d. o66.Evaporated milk is a concentrated milk that is produced by removing
, O8 [" u) O  h; d  F炼乳是一种浓缩牛奶 是去除什么做的
- c4 t  {7 P9 Z& ]3 IA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:' ~  ~" D6 ~7 q) U; i3 r& x
一种烹饪方法,通过转移液体或气体是:" i% |  H& }! V& ?
A:Convection 对流6 o% q1 c' O# n  A) E9 M9 U9 q
4 H; C8 C- a) |. w; [9 v# X- |
68.The cooking of starches is known as  烹调的淀粉被称为
' _% u' b3 u  {A:Gelatinization 糊化7 T0 w. o6 u5 X  a! n- L! r+ n9 V

) T0 o7 U- _2 O: t- m" N+ W0 O69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?; o" ?" [: m8 _* }( d  g
A:Braising 烤# _; R" u/ R1 g6 |0 ?
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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:
/ ?5 ?$ x4 }6 k. A% @6 XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理) a3 |6 ?9 A. t" E& n1 G6 n# h
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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
5 c$ s2 A5 C3 Q( v% ]7 AA:Fumet 原汁$ _5 ^+ s1 P4 O& z/ p

/ f3 H- |( N7 S72.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
( {6 I( M% O+ d( j% QA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 x' T9 t1 P2 p- b2 d. f

' y( [& a0 ]- C; ?9 V8 [, ?73.Which of the following is a principle not used in stock making?7 B( h( g, R' b% e/ s
下列哪一项不是用于制造高汤(低汤)的原则?
/ a0 g4 y! |, BA:Start the stock in hot water.开始在热水中操作
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& e. c0 q' y* Y7 ?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 i) X7 H+ |# \9 s5 yA:Remouillage 法语熬汤
' [& a7 d0 T; w% ^9 u/ m& khttp://www.haibao.cn/blog/post/176242.htm
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