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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。9 y3 u) R: I( X0 [

) W& r- V/ j+ P8 z! d/ `+ C* J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。
* v6 D6 u8 P1 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2 N) i9 _# q6 D
1.Which of the following methods should be used to determine doneness in a New York steak?
% h+ C7 N4 V4 e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)
# W' W. V; p" ~, y: x- {' ^A: pressure touch. 压力触摸4 Q0 U, P+ k' t8 ~% u, t1 {9 P
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
, v' m' _5 b1 a. f9 K" V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  R6 U; Q7 q: z! I+ M' f  \0 `6 ?. C
A: acid  食用酸
5 e( T# ^$ H/ ]3 \- B3.Vegetables are major sources of which of the following nutrients?8 T- L; c6 o$ x( n6 ~& p
蔬菜中包含的主要营养有哪些
% Q9 A8 e6 G" B' i& x8 F4 E3 r( ?A:vitamins and minerals. 维生素和矿物质。
6 q, O- W* ]( }4.Cauliflower is commonly served with# e: b+ h9 J- i
花椰菜(菜花)最常见和那种酱汁搭配
6 p" A  w* P) U& i2 v& zA:Mornay sauce. 奶油蛋黄沙司
; W0 t' f7 q) E, R, w5.Which combinations of products are found in pie dough?
4 L3 g  {3 M3 I. d下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, ~0 Z$ }  g3 @/ NA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 S; Y( \/ j+ f/ L- ^. e/ v. a6The French term for mussels is 法国语青口(海红)叫什么
% ]) [/ ]) h6 e8 u* v& YA:moules.法语青口,海红
/ h5 \1 |+ j9 K/ ~) R- O7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
# I7 _$ |2 h1 G+ O) oA:faintly fishy. 稍微有点似鱼味( l" z% r4 Y3 J% n) x( M3 O
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 U  w8 f+ D( e4 f% h6 }; O
A:2 days. 2天# z* _' [$ s6 C/ p6 d# I2 _
9.What are the principle ingredients in ratatouille? ! o" m2 p8 C- F; |7 P; Y2 a7 t: u
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 o' X& v' S+ N& P( nA:Zucchini, eggplant, green peppers, onions and tomatoes: l+ k' H* r3 f' f  u( F/ g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 Y* B0 t: P7 _8 H
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?* `3 e6 X' u3 |+ J1 j0 L
A:cook food in quantities that will be used up within 20 to 30 minutes.
0 U; W6 K" ~9 @4 B; ]- C! z大批量烹煮食物要在20到30分钟内5 d: Z! M$ |6 f  {& I1 @3 U" |
11.What person has the authority to issue a Health Permit?+ ^4 G( m0 J8 ~9 Q$ f
谁有资格颁发健康证(卫生证)。& I% b- b9 i5 X0 y1 Y6 K1 [
A:Medical Health Officer.
! x" R; i8 Q# d& e0 W医疗卫生官员。! O- |% N+ b! {$ S' F1 K5 u$ ^3 E
12.For what period of time is the health permit valid?, D, x3 Z, q7 v* r. [
健康证的有效时间是多久?( K' i$ m( F( x# Q# \' O6 z
A:12 months.12个月
4 c/ Z- I5 S# M" N+ H13.In the area where food and drink is prepared, the ventilation system must be able to change the air, b; {! s  B# U' H( a
在食物和饮料准备区,通风系统换气的标准时什么' O+ g, j7 {# q) P+ o
A:08 times each hour. 每小时8次
' Z) F- ^, P) m9 s% U9 F4 W14。The minimum temperature for manual dishwashing in the wash sink is
' w( N0 M+ a7 U3 L! H7 i7 e: d. x1 d手工洗碗,洗碗池的水温最低多少度?1 Y  f+ D  T( I5 |3 E  Q
A:110 degrees F (43 degrees C). 43度
( p. z9 M5 ~/ r9 \% B  S15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
9 \) K2 s6 K2 y: ^) m  x$ ~* ^用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" J' S( Z/ r8 s# IA:180 degrees F (82 degrees C).  82度. _0 D' ^) E* t, g1 M  L
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called2 T' I& I+ ]* G+ E7 j6 ~' n' |$ q, z* V1 Z
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)9 n, j7 ^) K5 n0 V' M$ s$ F6 Q3 x0 P
A:en papillote.  法语自己理解
* j' D+ T0 o9 S$ Z" c( ]8 K6 [17。Wing or Club is considered a4 u) f, a7 Z2 s
翼和CLUB 被看做是一种...
- y) U7 J) n1 j4 NA:Bone- In Cut     带骨切
4 R# |" r$ k* Y( \8 V18。New York is considered a   纽约牛扒被看做是一种
' s, N( a: d* ]/ B4 n" `& O) ?A:Boneless Cut     无骨切, I+ J0 L) n0 @- c: V( K
19.In general, a court bouillon for freshwater fish will contain2 [. T! l) |8 u* Z8 o; o- y" N
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
& m* Q+ I$ }% q" d- |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.( b) R- l+ u* z2 p' z+ T- f
和做海水鱼同样数量的调味料和香料, T; Q8 q( N: s
20.Anise is very similar in flavor and appearance to
2 r% o& c. w7 G八角和下面的那种原料有相同的味道* P" ?8 R# z) v: Y) |
A:fennel  茴香
3 [' }5 C+ `" E- y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 z" c( M# N2 h
下面那种原料更像大葱且有平面的叶子0 ^" e- O0 I+ O$ M
A LEEKS  似蒜葱 (这边人叫京葱)
5 v# @3 W* T$ U+ c: U/ i5 }8 V22.Which of the following cutting shapes refers to a small dice3 z6 K: x/ _& k3 G
下面那种刀切形状指的是很小的粒(末)
0 B/ n) j# t0 e% p# `3 UA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" P& i5 R% }2 O, m) C* j/ X$ p23.Oil is added to the water for boiling pasta in order to1 X6 x  ]2 f# T9 c
向煮沸的pasta (意大利空心粉 )中加油是为了
& o+ p: L0 n) p; d% y# U  a" w# @A:prevent the pasta from sticking and to minimize foaming action.9 o6 G4 M+ K% N  M% e- J+ B8 J8 D
防止面条黏合并降低发泡。
! P0 A: q8 s& K$ b5 Y0 O! u24.Which pasta dish features pine nuts and basil?) J6 z. `7 {5 n% n- ]6 ^( j
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
# \. j2 y* D8 L4 LA:Pesto.一种绿色的意大利面酱
/ Z# @4 {/ R# O0 O0 Y! K# j6 jhttp://www.tianya.cn/techforum/content/96/563836.shtml% n3 P# g5 P0 i0 ]$ f) q+ U

; I3 L, H7 d2 p/ d25.Which of the following is a spring vegetable similar to spinach?2 i9 b2 S, E) t$ p: G+ \
下列哪项是一个春天的蔬菜类似于菠菜?; @( S- W$ E$ z: |
A:Sorrel. 酢浆草。& o/ P9 r& c+ z6 }
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:; x) b: R: U, w' h* I* u. S3 Q
哪位厨师最早带来高水准浮夸的美食. M5 _  H( R! C5 O. ?' U
AAntonin Carême 人名 安东尼·卡罗美
( m: l$ P% [/ t+ h
) [/ |1 V2 @% D: j8 n3 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:  n* {4 I: K6 m& G  n
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 r6 g" I+ W, |1 }$ Z
A:Cast-iron stoves         壁炉* `5 z8 F4 i! W7 S) A
http://www.usstove.com/products.php?id=61 e& C2 B: |4 v( c: W# ?( L
+ k( Y4 M( x: x
28.The French term used to describe the roundsman, or swing cook, is:
. w; A, N' S8 \! C9 f  r法国术语,用来描述roundsman,或摇摆厨师是:
3 r, S/ I8 ^/ X$ X" t' w, F1 q' dA:Tournant   图尔南
; b+ n* u+ }+ K$ ^6 `0 e
! g% [) f& ~  R- ?" L) Q0 I2 x+ T29.Another term for the wine steward is:
9 _5 I# ?8 q4 z# O葡萄酒侍酒师的另一个术语是:
5 y" H6 B, C6 N3 ~( ?& L; f$ CA: Sommelier 侍酒师( f# Q4 w) F+ y* B( B1 P6 E' p
6 D# z! U: ~! r6 ~# J9 D
30.Molds, yeasts and fungi are examples of a:
; G) d3 z8 H7 {) ?  t% G霉菌,酵母菌和真菌是一个神马例子+ K2 v2 P$ ?6 ^- s
A:Biological hazard 生物危害
! i4 w/ q# V; ^8 U; F# F8 J# J' {; `& {! y" p% u# a* c  I1 `6 V
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Q" g/ n; I+ i" y7 x' A. F根据加拿大食品检验局,食品的危险温度区在多少之间:
  l8 `, M' }. Y" b8 C- aA:40° and 140°F (4–60°C)     4-60度" G+ g( q/ p' Z: n+ Q, v
# ?1 }, O" H( C( X+ E- E* a
32.All bacteria need the following for survival:4 l+ Z2 q( A  T
所有细菌生存需要以下哪些内容:
0 O( @3 A9 z* L3 i; SA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( Q7 |- D2 _2 U4 \2 d) d
: C( K" N: Y# G2 V33.Which of the following correctly represent critical control points in a HACCP system?
+ f$ g! m( d9 J" J5 D: E以下哪项正确表示了HACCP体系的关键控制点?
1 k: C" U3 S' I& J2 IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / P9 [5 ?4 P' T" X# Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 O) H; t! v$ Q2 r. i9 |: I8 }
, ?9 b, ^- T( ~; M8 _- f7 q34.Which of the following is not an example of a carbohydrate?: A& e5 T' S) s* b6 v" \7 X
下列哪一个不是碳水化合物的例子?
( G' M) V; ~4 {" q7 r' MA:Essential nutrients 必需的营养物质7 b& t  m3 v8 f4 K+ R

8 u& ~0 P9 I8 b3 Z. l% x! \35.The process by which a liquid fat is made solid is called:& r: l8 L6 W5 M: w5 q( z
液体脂肪做成固体这个过程叫什么
2 l0 h4 o# C  z- k6 T! M4 D' \A:Hydrogenation  氢化+ n, n) n0 P. v8 Y9 B' r
/ l. R$ V9 s) d, w+ }  h( c
36.Which of the following is not an example of a fat substitute?
& x8 H$ d" j  |0 \& A" G) z下列哪项不是脂肪替代品的一个例子
& f5 F) Z! x! M( {/ C& CA:Acesulfame K  安赛蜜K表
! \' x# G" M+ ]5 m1 x  _: P6 V
9 r! l$ R( l+ c9 g' V37.Health Canada requires that a product labelled "fat free" contain:. X) B0 j4 |5 `' S
加拿大卫生部要求的产品标有“不含脂肪“包括:2 m. w+ v4 H( C6 F% W9 x
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: R: R2 Y  ?7 N+ e
, Q" G! t# F5 ~0 E38.Which of the following is not a problem associated with converting recipes?: y; H) }& H7 a$ o# g2 s
下列哪项是不相关联的转换配方问题?
, ~0 y9 ~* t2 p, t0 _7 K5 EA:Unit cost 单位成本+ U6 n. J: Z$ m  t# ^
) V9 o( x& u5 q2 h0 _
39.The condition or cost of an item as it is purchased from the supplier is called:* Z  u- k2 }4 U4 P# W4 J. Z+ G" q" K
从供应商采购的物品的品质或成本叫什么* \1 [9 ?; f) l( k  ~; T0 {
A:As-purchased cost 购买的费用
" A# a8 t9 [* a2 Q8 t( f; i" n) ]1 }3 [! R
40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 U* ~/ ]4 `- M# D6 V在新货到来之前用于日常所求的必要库存量叫什么# v1 g# V! S3 U1 _2 T
A:Parstock 基本日常最低库存
6 Y. z# I: l" G5 K' |
" q- N! f( {! i) P4 v41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ b8 b) e- z+ l% _7 n. a) X/ z! j下面那个缩写是用来表明正常库存流程?
5 ^9 A: }3 I( g5 o# D. E7 W$ KA:FIFO=FIRST IN FIRST OUT 先进先出
5 J# B( R3 d; [) T1 u5 Q8 V) c& Y/ h' q3 w
42.Which of the following knives is used to turn vegetables?% _3 v- f7 U/ N: ^+ u7 Q' J
下面的那把刀是用来打开蔬菜吗?9 O+ C4 Z' f6 p0 |& b9 Q+ D! O
A:Bird's beak knife   鸟嘴刀
: ^' |# p+ B3 c! Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 s# k' g! l' ~# f" G
+ \1 O7 ]; Y$ n: m4 U* F' n% U& x43.What is an instant-read thermometer best used for?
" b8 U. S" z" z* a4 I% J即时读温度计最好用于那方面?
. q( v* T3 i( s8 _A:Checking the internal temperature of a roast 检查被考物品的内部温度
0 b2 L8 {. I# s/ T! m+ @6 L
/ i: [. v3 A, W- J4 u& H3 w- Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?# t- u  Z$ B# m* M# R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
- ?3 Y0 U" y" A0 @+ z; oA:Cast iron 铸铁
3 a/ n7 i* w% k' M% O
8 Q" v6 ]" W: ?$ Y8 \* S' _45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: a# ~5 \, X; u; e( u
哪件装备下面有一个可移动的碗和一个S形叶片?; W( v7 U3 p# r$ k
A:Food processor 食品加工机4 M! f# G, i8 b* z. f- W6 r- r
http://www.google.com.hk/search? ... iw=1263&bih=5723 H7 S) V4 u) j# i$ c
# v9 U, J+ _  y! o( C4 V  h7 ]5 C
46.Which of the following is not a rule for knife safety?
0 r0 O* s4 O0 D下列哪项不是用刀的安全规则?$ Z3 ?* z$ {, h2 {+ [2 ^, ]5 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 F. O/ i" Q9 {! l+ O1 v
0 I4 q$ c' K1 [0 u3 i
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( |6 ^$ j2 ?6 O8 y  J
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 y, ]3 G4 E1 xA:RondellES ' J: u$ n* d4 c/ \8 y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 T3 V- h1 g8 d" }. S" O. Y

: I. x& y9 S& n6 d7 P2 [8 e48.Which of the following is a diced cut used to garnish soups?4 [2 W& }6 z0 i; z1 Y+ \3 c$ F- y
下列哪项是切成小方块用于汤的装饰?( q" }( C$ g/ K% {! H" w2 l
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) M' L% X6 D% T4 j! g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ p& A5 a; k5 @! F, s+ c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 _" _0 U/ f
A:Gaufrette & q. g- A+ M* @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! X" z* c0 R9 A7 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" M% p% E5 T& ?Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 t7 E. g  C. l) L% n0 A% P! o) G, |8 r+ N. H7 f
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 E" B( _% K+ x' h3 }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)8 y! ]% D% Y+ f3 P
A:Cilantro 胡荽叶 香菜
" w" b) l( q$ H" Y9 g7 a6 P3 ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx# H* m  J; k4 C* i* w6 I

5 J2 t8 B8 e% w5 c6 I4 }6 c$ v" Y' G" h: E60.Allspice is made from:+ ~% v% W  _4 L7 Y
多香果,  多香果香料是什么' y* s5 b; l0 q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ b8 I5 a/ j7 X. Y
A:A dried berry 干浆果
0 d" j6 R  h/ ^4 t: U
, f- t7 R$ ?6 L( B) h/ _" l61.Which of the following are used to make a sachet d'épices?
4 ]& o2 x7 M! ]' Y4 a下列哪些是用来做香包德épices?2 x/ Y4 v: y7 H" h
http://www.sachetcatering.com/0 M9 r1 r0 W+ R' R, c! e( n
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 S+ n0 S: Z4 ~  X3 T
0 ~& `( c. r7 z8 }
62.Which of the following condiments are not soy based?
: |. P  c, A; u3 d- d0 @下列哪项不是酱油调味品的?
( \' l" i. g/ a) I( i$ S1 M8 BA:Wasabi 日本辣根
) h8 D" X5 M1 A5 z, z# d! A; x
& M% {$ Y$ j4 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# ~. |% [+ A, r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:
* V: k) }( s! D5 N, o% _- yA:Pasteurization  巴氏杀菌
5 u9 u. u+ a% }/ D+ N& z) Q/ s3 l5 L! g) M" T( ~8 a9 \
64.Which of the following steps is not the correct procedure for whipping egg whites?
- L, _1 o# \6 v下列哪个步骤是不是正确的蛋清搅打程序?& u. U! R0 d& ?% U& v
A:Allow to rest before use. 允许休息后方可使用。+ l% \1 w3 g4 F! h3 R$ e
8 a: a$ b/ Q3 K. p4 y+ g  P
65.The weight of a large egg is between:一个大鸡蛋重量介于:) l; h. Y  u  E6 X
A:56g and 63g 56克和63克
/ a1 F) \5 |0 I7 q1 D" s" U! i
+ h4 s, x2 ^8 ?% ?0 o5 W66.Evaporated milk is a concentrated milk that is produced by removing
6 U: ~: P: O7 Y, Z8 i8 n* e) h炼乳是一种浓缩牛奶 是去除什么做的
5 e; z0 A9 n( o. `* u% \; ]9 E, QA:60% of the water 60%的水
" ^0 [6 B; g: j8 ?; e+ H  O* K6 Q
67.A method of cooking that transfers heat through a liquid or gas is:
1 V2 ^$ U: a: g- [9 n* \! v+ c一种烹饪方法,通过转移液体或气体是:' ^& B! t4 U: z+ Y; o
A:Convection 对流
, n9 Y& M3 p0 j8 `$ K* s2 N
' ]) W! F2 U0 E$ u68.The cooking of starches is known as  烹调的淀粉被称为4 W: E/ n5 s1 H+ D
A:Gelatinization 糊化
" B+ n! e/ q8 l
$ I7 t2 _5 g7 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- N! i" ^8 C$ ]4 C( V4 j7 }  NA: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:
$ c3 `- c+ A7 F+ J7 E$ r% G2 fA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 Y7 F2 y# Y3 n7 _
. H$ @  _, q( g; G
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
, w  _, z" u8 V4 ]: W/ _% O. vA:Fumet 原汁8 k8 ~" u& z1 t5 S9 G
$ Y. j7 u. W$ r) \
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
* O4 r5 o5 V7 n) k/ cA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
9 ~; y9 ~1 i& i1 j$ T3 G1 B  ~6 J' ?
73.Which of the following is a principle not used in stock making?# V3 {, U5 e' p# b
下列哪一项不是用于制造高汤(低汤)的原则?% R1 z) n: e7 {  l: I
A:Start the stock in hot water.开始在热水中操作" P* C( R. k. [

  H2 @+ G  |1 g# a, T2 _4 M$ l% u74.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
, T7 E7 `3 r& j2 \0 A9 b. YA:Remouillage 法语熬汤
) R8 `. e' q7 `" F: Qhttp://www.haibao.cn/blog/post/176242.htm
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