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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。
! |# U# g: `9 {/ r2 s( i$ D* E! j# D
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。# `. P2 Q' F0 z; t
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+ V; [9 ~7 d% }2 n/ G1 S
1.Which of the following methods should be used to determine doneness in a New York steak?3 @5 s$ }5 P8 v9 ?
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)
) V# L5 x( I' F2 x( l+ vA: pressure touch. 压力触摸+ N1 t1 K* W. x* W1 A  m
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! A, D' z0 L  b' \# d6 ?, a
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
7 N* ~$ l4 N" a: L& R) b9 u2 F" \2 PA: acid  食用酸, e) f0 x" t. i5 t
3.Vegetables are major sources of which of the following nutrients?
! s. ^0 y/ F0 M蔬菜中包含的主要营养有哪些& y& L) z, E- Z
A:vitamins and minerals. 维生素和矿物质。9 ^3 V! S6 V; }' H
4.Cauliflower is commonly served with
9 D8 V+ s" @- R* e, k' ]1 e花椰菜(菜花)最常见和那种酱汁搭配
6 [- }) U% |$ x) \  O. T" s- f! @A:Mornay sauce. 奶油蛋黄沙司
# u3 u$ J9 i, ~- k: n5.Which combinations of products are found in pie dough?* N- J! S7 N( @1 g4 I* O
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): N) t4 A8 Q7 @
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% \# ]& }5 n2 H+ g# @6The French term for mussels is 法国语青口(海红)叫什么# r, d% @( B' V0 _+ K, t: W) t
A:moules.法语青口,海红6 ]; g4 n/ A5 ^. S
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?! h0 o% C  I/ b9 q+ j
A:faintly fishy. 稍微有点似鱼味6 }2 F2 J4 ?4 i4 x" }% ~2 `
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
; ^  k* V( R1 w9 P+ E/ gA:2 days. 2天  N, t7 D- N% K) o4 U+ X# [( P
9.What are the principle ingredients in ratatouille?
$ h: {( {2 d3 ]; i! q炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 P; E5 m9 o8 {1 H  w0 C) J' n4 N( W
A:Zucchini, eggplant, green peppers, onions and tomatoes# i: b, G2 [& m: g# t3 A) [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )/ ?# \/ C6 E# n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& S* N/ ~' R! `3 A+ {) OA:cook food in quantities that will be used up within 20 to 30 minutes.; `; m, D& s1 i) H: ]! k
大批量烹煮食物要在20到30分钟内% _/ u2 j3 I3 a2 E
11.What person has the authority to issue a Health Permit?
5 x3 e7 c  J2 ]9 a) o谁有资格颁发健康证(卫生证)。" [  u; X5 `; B4 R0 j# V0 T6 N
A:Medical Health Officer.
- G# e% Z: ]# D' ?医疗卫生官员。
9 p. i1 _) }0 z; G12.For what period of time is the health permit valid?
; `$ n/ o. M- X+ o* d% O$ k/ i健康证的有效时间是多久?
7 v' }* y+ i0 z* w+ d+ I  FA:12 months.12个月
3 Z5 D6 a8 u# w3 Y( I7 b' n13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 M; ^) H2 x4 E: H0 {
在食物和饮料准备区,通风系统换气的标准时什么
5 Z7 y1 F, Y" ~  `, c" h0 a5 j0 qA:08 times each hour. 每小时8次
1 e* _- Y: Q, X* v/ F/ A14。The minimum temperature for manual dishwashing in the wash sink is4 D3 a. K$ K0 f5 k! `! I
手工洗碗,洗碗池的水温最低多少度?
. k4 H8 h9 t) T. j1 o' nA:110 degrees F (43 degrees C). 43度
! s* v( x, ~5 @  j! R9 d7 s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 O2 N* G. f' @2 y1 i! z用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
7 v% _" y, ^# D4 D6 R3 wA:180 degrees F (82 degrees C).  82度
2 r! Y2 O# `% O7 Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: @( c" h9 r1 o1 Y0 Q
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. d6 M* M. I9 x/ N( D9 ?A:en papillote.  法语自己理解
+ `- |( B, c% T17。Wing or Club is considered a! ?' n5 d; y" v% a+ w" E7 {
翼和CLUB 被看做是一种...1 J4 |: {. G! z6 f
A:Bone- In Cut     带骨切
1 q" ^" X  G5 N" @. b18。New York is considered a   纽约牛扒被看做是一种" C' ]$ N2 a% L8 @2 w& ]; M
A:Boneless Cut     无骨切
; a2 v; ^$ R& x8 A* }, d9 G5 |; O19.In general, a court bouillon for freshwater fish will contain
) [* v; D# m( M$ V$ {% a; r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/ |& @5 H- S$ J
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 A! ]2 R0 o" C1 j) F+ ~和做海水鱼同样数量的调味料和香料- h. B2 j1 }% Q7 P8 H6 @2 Y
20.Anise is very similar in flavor and appearance to. {- H; L8 G0 I' x  e7 @1 ^
八角和下面的那种原料有相同的味道; c: O" q1 M) m: w
A:fennel  茴香1 D) A. ~0 O( p9 u' d( R
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves, h0 X+ @0 I8 [: \% ^
下面那种原料更像大葱且有平面的叶子$ t3 W9 Y% p8 V; w" \  J
A LEEKS  似蒜葱 (这边人叫京葱)
4 \8 r! I9 v; O" Q* P' h1 Q3 |1 S22.Which of the following cutting shapes refers to a small dice8 n4 b* {3 M7 N: D, p: `5 k
下面那种刀切形状指的是很小的粒(末)
" a) a2 a, P' F7 c$ JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
* q& P" b5 n7 z. s, \23.Oil is added to the water for boiling pasta in order to
; M& ?& u$ i) [9 ~; v向煮沸的pasta (意大利空心粉 )中加油是为了' Y* d$ x. o3 F4 g
A:prevent the pasta from sticking and to minimize foaming action.
) |/ V5 E& a; \% R6 c: k防止面条黏合并降低发泡。7 W- C! V- n5 L4 S4 n" Z
24.Which pasta dish features pine nuts and basil?* t, `. |4 ?8 w, u; V/ A
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)  t: }% S9 Z! ?2 z7 o  t
A:Pesto.一种绿色的意大利面酱
" d) f1 _! ~' \5 s0 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml. T( J; g2 T8 J3 P1 }

% |" I% F( R/ \$ G! D3 I6 F$ E25.Which of the following is a spring vegetable similar to spinach?
# g# q5 \1 m6 v  X- `  b" K/ G; G0 V; @下列哪项是一个春天的蔬菜类似于菠菜?% g. H: F' p( j/ \  m
A:Sorrel. 酢浆草。" c  w8 d  [+ D! B' X; |' 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:
1 U5 M+ |, }) O5 I哪位厨师最早带来高水准浮夸的美食( [; P5 H! R# `* v
AAntonin Carême 人名 安东尼·卡罗美
+ Q6 z  X( B. Y" N7 \) J
/ [# k6 L3 N* C. g% C/ f27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( N/ N, a, H8 I: y  d; h
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ m( J4 F/ [! P$ }A:Cast-iron stoves         壁炉
$ J# V4 j$ E& R: x9 o' l2 f, qhttp://www.usstove.com/products.php?id=6- L  Q8 b4 N% ^) V
' d& u' n  {7 _6 s8 m
28.The French term used to describe the roundsman, or swing cook, is:8 e3 X5 U0 L" n, u( Y* Z1 K  P
法国术语,用来描述roundsman,或摇摆厨师是:: S. C* z7 v5 D4 T& {$ b% `
A:Tournant   图尔南
! ]6 G  ^$ w. L+ _, i$ f& r- c% L& I# \5 ^( A
29.Another term for the wine steward is:
( g$ q1 U, N1 ~& E8 D/ d& f葡萄酒侍酒师的另一个术语是:  u. ^2 q! _' {" ~
A: Sommelier 侍酒师; y! T  S! S! G% @  k6 _8 y

( T; L+ c- Z1 o& [* |! D30.Molds, yeasts and fungi are examples of a:
; v4 l& W- p- i1 U7 _5 \5 S霉菌,酵母菌和真菌是一个神马例子' x  h0 y( P" _7 y. z% f
A:Biological hazard 生物危害; }4 c/ G! h1 m+ H* T& j2 ^0 P
: Z% t" c) Z% d% o, S& F$ X
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* j! M6 n$ E9 o! \% l; I
根据加拿大食品检验局,食品的危险温度区在多少之间:
- x) F" H: ?6 Z+ z6 C8 lA:40° and 140°F (4–60°C)     4-60度
* y1 \8 I( G+ J- ~! Y$ S
, {3 }- ^) x  p2 G32.All bacteria need the following for survival:
& x5 j4 k) M- a% x9 j( t6 O$ p$ r0 r所有细菌生存需要以下哪些内容:; V4 k# X! W' a1 K, R& M1 Y3 A- j% w
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% I! \+ B+ R  }# G7 _) f
7 b4 G( m' i' [$ J9 b9 O) P2 V; L
33.Which of the following correctly represent critical control points in a HACCP system?
5 r" v- O+ z4 |# P- }以下哪项正确表示了HACCP体系的关键控制点?
8 ^& @* n7 @* fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 `% A3 n+ }( n9 Y; w$ M食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 F/ N6 `! [# l1 x0 U7 t  P

( N. V5 Y$ L9 O7 V& f2 J34.Which of the following is not an example of a carbohydrate?& z- o" {, c% ~* h1 z! K3 X' f
下列哪一个不是碳水化合物的例子?, T0 _; B  J; Z
A:Essential nutrients 必需的营养物质
  }+ Z1 K# |' v" n7 w( X4 z0 y# z$ j/ R3 ~% g9 p0 w
35.The process by which a liquid fat is made solid is called:
  m& u' e3 s$ m液体脂肪做成固体这个过程叫什么
/ n+ H0 z6 d' w/ q; g4 _: TA:Hydrogenation  氢化
6 P2 L3 A2 |3 ^0 C* G# _  ^/ F) B" S4 G' w! y1 U+ P7 i# [
36.Which of the following is not an example of a fat substitute?
7 U' y2 p! Y' S1 j- M: A+ L8 Y3 h下列哪项不是脂肪替代品的一个例子; X, K$ x0 s$ [
A:Acesulfame K  安赛蜜K表
, e9 m6 D9 y% B- U: }1 s2 V1 m5 Z; h" U  q
37.Health Canada requires that a product labelled "fat free" contain:
5 H& Q3 z% c5 N: e* H加拿大卫生部要求的产品标有“不含脂肪“包括:4 z3 p9 H7 ^" Q3 @; {4 u: H( w% L% ]
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份$ b1 d+ A. S' F2 t

0 z9 G3 v/ u2 o6 Z& o0 G3 Z8 ?38.Which of the following is not a problem associated with converting recipes?9 p& O2 G4 N3 `. S
下列哪项是不相关联的转换配方问题?
/ }$ C4 W' W* H$ CA:Unit cost 单位成本/ v0 x! R- s2 i* e4 h: G
# n8 P3 k6 `; s% H5 n5 s
39.The condition or cost of an item as it is purchased from the supplier is called:
- J3 r1 Q7 V+ c- S) `! w* ^* N8 [从供应商采购的物品的品质或成本叫什么
) U& C, e$ E' y) x/ s$ ]: PA:As-purchased cost 购买的费用0 j- U2 t! @& K2 a9 {( U, g0 A. {
  H" w9 M. ^  I, ^) l3 d( W1 k
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 D; ^; i/ J6 `2 i, P+ z在新货到来之前用于日常所求的必要库存量叫什么
* }# ?1 ~0 A0 C& W! m7 x( bA:Parstock 基本日常最低库存
/ v' \" ~" b1 J/ @/ t1 `' h# d
& \4 Q  @/ e8 A/ H2 [9 O* P! S41.Which of the following abbreviations is used to describe the proper rotation of stock?2 _- H- T& k$ L$ [% ?8 v" y+ p# ]) O
下面那个缩写是用来表明正常库存流程?! X; }, b" B; _
A:FIFO=FIRST IN FIRST OUT 先进先出! Q7 I% T( P. o6 J

* U. O4 ~7 m) x! K; P9 j6 \42.Which of the following knives is used to turn vegetables?
: A- j+ }# k4 Z4 Y7 G$ v& t" {下面的那把刀是用来打开蔬菜吗?
) j  A& Q% G0 ?' W, ?1 RA:Bird's beak knife   鸟嘴刀' |3 b7 d/ ~: j0 B" d
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, o3 f' _: K, J! V$ b* r$ S8 g* G# h/ f
43.What is an instant-read thermometer best used for?  u0 a# \# v: n5 v  l; c& o* T7 v/ N
即时读温度计最好用于那方面?
% h( r& q/ A0 k$ V) |( S) Z1 Z: bA:Checking the internal temperature of a roast 检查被考物品的内部温度
; N; w/ p( d. `$ d3 @% \/ o; s3 V4 D/ T; I6 d- @, n
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ H" O+ m9 |! j$ U4 [下列哪些金属材料受热均匀,通常用在铁板而且非常重
: h# {( D. Y& }* g4 Y, sA:Cast iron 铸铁5 C. h  ]+ _3 h0 H4 J7 d) [! l

. C: H& n2 M- n7 l$ R4 p7 X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) z  y# e. ~3 E哪件装备下面有一个可移动的碗和一个S形叶片?
: {5 |  y! w; @/ q7 {8 j6 D6 z8 AA:Food processor 食品加工机% v" Z9 y0 y+ N0 ~
http://www.google.com.hk/search? ... iw=1263&bih=572- P6 T: ^6 B# ~, _4 m

2 h! }3 U+ C3 }. X1 \3 ?0 y6 X46.Which of the following is not a rule for knife safety?
- z: H; \2 ]8 L1 @2 s5 H* `下列哪项不是用刀的安全规则?
! I0 t2 a$ g: [0 i+ \, bA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
) r1 U# o4 V1 M* B" C& c( s6 d, k$ w. u, q- ~8 O
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:  V" i; o3 Y1 r& f
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 j& B; l" |+ u( @- C2 {: cA:RondellES 9 V: k4 V5 I# s' [. a' n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 O; p/ u  F% g8 R5 {$ P! T& _* o; ?. S1 T6 J
48.Which of the following is a diced cut used to garnish soups?! v# [6 U' m& v1 p. ~! p1 N; i5 S
下列哪项是切成小方块用于汤的装饰?
- A- S+ U6 V8 E' e4 y5 mA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. T+ y( @  }' c4 p
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' i# T' w- z- K. H1 Y& a" S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!!——
. t% i( |. u: c: i) `& W- QA:Gaufrette
4 c0 B* q. X( R0 a3 D3 R2 Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 B) q# E' l2 ^& {1 z+ `, }" ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# h  O9 e  E( K- G8 O4 U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ U* z4 x4 y7 v) u

: N- G& a' j3 a1 a! H' [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; b( a' ^! y5 N6 {* c0 K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)/ X9 z; E7 c( z9 C- h4 p
A:Cilantro 胡荽叶 香菜; T/ l* g" X3 X6 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' [$ g9 c8 s3 @

% o! M# q; b. k' r, j% h3 M% f60.Allspice is made from:. f, U# {+ Y  A; R& w8 \3 r
多香果,  多香果香料是什么
  ?8 Y+ \; C5 D, Q3 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 H' S, g% t2 c1 K1 ?/ n. M% LA:A dried berry 干浆果& V9 Z. P' p+ v. T- e

: w$ _! r: M* k3 s. o8 h61.Which of the following are used to make a sachet d'épices?
) G' e, n. Q; o. z下列哪些是用来做香包德épices?
* U" q! h: k7 n1 `# Z+ |http://www.sachetcatering.com/
2 k+ E7 ]# |) Z7 VA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
9 v( x* t# M% m  O3 S% n
/ I7 {6 M8 w! K1 r2 F0 x: J62.Which of the following condiments are not soy based?9 ]  n: Y, p' ?% ~$ D$ _; ?
下列哪项不是酱油调味品的?
$ F2 q& M5 \" s- V% B  Z! F, p5 @A:Wasabi 日本辣根8 |  w2 ]6 T! C6 w

) i3 f  {: z& c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 B  p. [1 D7 U7 |6 v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:
% G+ J) Y4 I4 H" mA:Pasteurization  巴氏杀菌: Y$ G) t3 m+ T! m, P
$ T2 D' a5 V+ I& f8 a$ _
64.Which of the following steps is not the correct procedure for whipping egg whites?
, x7 E! U4 u5 P0 p& ?下列哪个步骤是不是正确的蛋清搅打程序?
/ b3 l! s" W1 m& a; b& K8 iA:Allow to rest before use. 允许休息后方可使用。& m% h+ H2 J( D% s2 V$ i$ W

2 A: ^2 {6 s7 b65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ l( N: O+ d- l% S. DA:56g and 63g 56克和63克6 s, c; g" U& X& W# q3 w  O
' P" @) d3 `) }1 [: s
66.Evaporated milk is a concentrated milk that is produced by removing) Z& U3 A' r) ?# T# Z
炼乳是一种浓缩牛奶 是去除什么做的
  T! e) h3 H9 S) G5 lA:60% of the water 60%的水" c1 v0 {' f" @

, d6 b2 y. d+ \: r# g2 a: c67.A method of cooking that transfers heat through a liquid or gas is:5 D; A) N& y9 ?+ g5 S
一种烹饪方法,通过转移液体或气体是:' `' y0 p- _) R; r8 m
A:Convection 对流+ H; d5 _: @0 e$ ?% S* A

2 l+ E0 H2 F) }" s68.The cooking of starches is known as  烹调的淀粉被称为
8 b& p* w+ ]( ^A:Gelatinization 糊化
$ S( U# W. i, q( Y4 D  p  r
1 Q( R- S! U6 I+ K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 T9 z0 E* T& ?" P" N
A:Braising 烤
! s) m& V3 D$ m- ?/ H4 J. X- b1 [: \  Z" N  r! @, ~  o
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 @7 ?; u8 t/ V* e5 \0 d
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
0 |" r( ~$ q' `1 R" p  y! x
6 Z/ V9 y! y  u4 F71.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2 E. W" k$ R' C# _, r
A:Fumet 原汁+ b# q( X' X7 H* X- I
: y) C0 A  O" V
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
5 k. `' g; \9 ~/ t- }' m# sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜' K# V$ c( L# ]) A

$ q1 ?6 b8 i) ?* e; Z73.Which of the following is a principle not used in stock making?
% X9 |6 @: t3 o. V' T9 _4 D下列哪一项不是用于制造高汤(低汤)的原则?
0 B5 I/ n6 K. XA:Start the stock in hot water.开始在热水中操作
) k7 N, [2 `0 v( p. m
0 H. O+ M: Q! `# }) q: |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
8 H4 ?# @  T" o, w' T0 hA:Remouillage 法语熬汤* j; L% o' N: B" d$ O- T# m! W
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