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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。
( R( [3 p/ H! S- D. Y% J
2 R- L) d9 e' J9 F: _( k( E: c! U4 ?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。
& [/ k1 S3 @9 J7 r0 B' Z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
大型搬家
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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* y: ]3 q+ E5 e. z; |: u3 k5 j3 w
1.Which of the following methods should be used to determine doneness in a New York steak?
, M: G; t! {& m( A3 O- z! X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)
4 T% Q3 K7 b1 t4 v, [5 zA: pressure touch. 压力触摸
4 h1 w7 m3 G7 l5 J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! g! ^5 Z) p8 p; X8 Y. D# l* S7 E
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 N# m, N# ^0 x: s* RA: acid  食用酸, C7 X1 V& L) O( d6 Y' U; j  T
3.Vegetables are major sources of which of the following nutrients?# }+ I' G8 u  [! L% M
蔬菜中包含的主要营养有哪些
- }& V5 m, H8 [3 o2 a9 O5 N0 UA:vitamins and minerals. 维生素和矿物质。
: c8 C# F9 G1 H8 i4.Cauliflower is commonly served with+ h: V2 P. T9 g
花椰菜(菜花)最常见和那种酱汁搭配
  c3 c! `! W! j4 U. x7 d, TA:Mornay sauce. 奶油蛋黄沙司
* T# K4 D! T& v+ |5.Which combinations of products are found in pie dough?
. C, Z/ h' h' x" a, S: Q/ ?* w下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) U, S  f0 \: s+ G% a5 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) c6 R% {2 ]; H! a9 e" z
6The French term for mussels is 法国语青口(海红)叫什么0 z- e& R  Q) M$ I$ H+ a
A:moules.法语青口,海红4 A8 U- Q( t* p; k6 _
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ @( r$ y% x; k8 L* D7 DA:faintly fishy. 稍微有点似鱼味9 P8 t( @) y% ^2 n( y7 \2 z
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用; y1 B( b7 q( U% Z2 c. y
A:2 days. 2天
. \% ?& b% Q/ E0 l* y9.What are the principle ingredients in ratatouille?
/ s6 \; E8 U6 ^) o6 E炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)% y9 U$ `& h% v# `1 q4 E  r
A:Zucchini, eggplant, green peppers, onions and tomatoes- x: e/ _4 i) T/ t+ v
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' D" M7 O- |  u: W& ~. O10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 q' p5 a+ y5 G! B. y6 yA:cook food in quantities that will be used up within 20 to 30 minutes.
6 V* a0 U9 h1 s- B" U# |& C大批量烹煮食物要在20到30分钟内4 A4 M2 y' c  C6 h& P% w
11.What person has the authority to issue a Health Permit?
0 y% }5 I' \& l! k/ I: S4 {  W  T谁有资格颁发健康证(卫生证)。# W* Q9 A2 `8 h
A:Medical Health Officer.
2 E9 I0 @0 i1 k4 O! J  C医疗卫生官员。8 _  X5 H3 \1 Z- N# c/ i
12.For what period of time is the health permit valid?
/ {3 s9 Q) ?( M健康证的有效时间是多久?% Z. O- p0 m0 Z
A:12 months.12个月
+ s0 Y5 o1 R# d- ^13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: m3 f, C4 s1 b; b% o: J在食物和饮料准备区,通风系统换气的标准时什么6 f: u5 L& T2 z; `( Y
A:08 times each hour. 每小时8次$ T" B* c0 G0 W! _5 a, H
14。The minimum temperature for manual dishwashing in the wash sink is! ?8 O+ Y; V7 F6 h) C( G5 u
手工洗碗,洗碗池的水温最低多少度?+ z0 Q! F- z' [% i) N
A:110 degrees F (43 degrees C). 43度; B: F5 D! g9 T6 P/ D
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ e7 @2 s% R1 V+ W- f% B) C
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
0 z/ y+ N( `& o" S2 E8 gA:180 degrees F (82 degrees C).  82度
) H) m; `* u( ^: z/ O( x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called# W% p2 o6 [( u0 K; x3 Y, k9 w: K" Q% w
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" J  T, Y+ f: m+ i+ [5 W0 l; s) Z
A:en papillote.  法语自己理解
9 d' X+ ~: I( n% O& ^17。Wing or Club is considered a5 y+ M: Y7 B; c- o* Z6 x' ?" x9 {
翼和CLUB 被看做是一种...
7 H  |) ~! ^" {& q! ZA:Bone- In Cut     带骨切% e6 g  r: b1 J7 k# e2 R: W* L
18。New York is considered a   纽约牛扒被看做是一种
: B8 H$ V. Z3 g: VA:Boneless Cut     无骨切
3 F: ~. h6 Q6 A8 c" Y19.In general, a court bouillon for freshwater fish will contain
8 ^5 @* c# W) B( A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
( l, J" P. K% `$ ]0 pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 @+ p3 X9 T8 U5 d0 N  L) _% x和做海水鱼同样数量的调味料和香料8 j5 E6 V4 h" j8 Q8 W; p3 N
20.Anise is very similar in flavor and appearance to
4 I# Q/ E# w; y2 u5 ?% M3 T/ l, f八角和下面的那种原料有相同的味道
* i3 O. U9 v4 R0 T: N, F! JA:fennel  茴香
& T; A0 m0 Z7 X, L' h, P6 L6 {! T21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
7 S6 i& n8 m) M- H6 ~% n1 A下面那种原料更像大葱且有平面的叶子
8 Z: F/ t6 T" G# x# n. VA LEEKS  似蒜葱 (这边人叫京葱)! X( S5 p; N5 R, v( `' x4 G% O
22.Which of the following cutting shapes refers to a small dice
+ M+ h# ?* B) p下面那种刀切形状指的是很小的粒(末)
0 C- R! k( Y' \; BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。* f+ q" r- q% s6 e2 q5 y
23.Oil is added to the water for boiling pasta in order to+ p4 @$ K1 @% t, D2 \/ ^; X  {
向煮沸的pasta (意大利空心粉 )中加油是为了( W2 ^. E# s* _' s6 D
A:prevent the pasta from sticking and to minimize foaming action.( A3 G4 j0 R6 [3 i% w5 c
防止面条黏合并降低发泡。
- ^/ U( y4 R, z5 m: E" k4 M24.Which pasta dish features pine nuts and basil?
  K9 k! C6 j4 _/ U下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
9 C9 W2 W1 A8 o; ~A:Pesto.一种绿色的意大利面酱 ! R5 \( M. `2 j' ~7 g, l4 D6 y
http://www.tianya.cn/techforum/content/96/563836.shtml
/ f2 e0 A' a( o- m5 m& S0 P
+ Z( m, X. h* d25.Which of the following is a spring vegetable similar to spinach?& L% d/ G5 w) Z
下列哪项是一个春天的蔬菜类似于菠菜?
/ x. y: }7 P" [* K# O; lA:Sorrel. 酢浆草。
  r0 N# k/ b' G+ qhttp://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:+ I5 I) b; |* L
哪位厨师最早带来高水准浮夸的美食
0 ?) Y' ^/ x* I( N& Y' hAAntonin Carême 人名 安东尼·卡罗美
$ \' S2 E: r9 B" M* a" U! K3 y& ~+ _( U- K/ s5 g$ ^4 o8 a+ A+ z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 F+ s1 h, I7 \. s, t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
1 P7 d! y3 v) h) V+ @% x1 [A:Cast-iron stoves         壁炉
. `8 F7 C  A! ]( e- L  Vhttp://www.usstove.com/products.php?id=6
2 l7 I. \7 V8 B) c) @
5 E+ V" g9 j* i' X28.The French term used to describe the roundsman, or swing cook, is:# v  `, f. Z% ^! q' ]7 F0 ^
法国术语,用来描述roundsman,或摇摆厨师是:
3 }& G" @6 o% ?) g5 zA:Tournant   图尔南" E0 X( f* |) f* s& O

+ l5 S4 a. V* D' I2 T4 B( l29.Another term for the wine steward is:5 Y: a: X9 V( m0 D4 q, K' ?& m
葡萄酒侍酒师的另一个术语是:5 u1 [1 v0 _, b8 M& [) u6 T
A: Sommelier 侍酒师; d6 d; o: X: T3 g; S( h/ }1 i' C7 _

8 t9 N3 X& I; M: c$ H/ D30.Molds, yeasts and fungi are examples of a:
, T! Z- F3 `( L霉菌,酵母菌和真菌是一个神马例子
1 a0 K/ z+ V) ~9 jA:Biological hazard 生物危害
6 ]& W- I: ?4 G7 H: [5 s# L  U$ S' y1 b, p' O2 J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# ~7 j- {5 U/ r0 R- ~8 n, j根据加拿大食品检验局,食品的危险温度区在多少之间:
4 `3 |8 w; f' h2 f/ U0 z$ F; i1 iA:40° and 140°F (4–60°C)     4-60度4 o) Q1 ^" `; l2 ^9 j8 B# ^
" F7 t6 s& w- t, Z: d7 ^8 n
32.All bacteria need the following for survival:
1 W: ]" Q8 _1 |. n, R所有细菌生存需要以下哪些内容:- z+ O6 _3 A- M+ l1 [1 M# o
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 l2 b2 s# ^9 `/ L7 F
, T9 d, M9 g" |: F! y8 j# n33.Which of the following correctly represent critical control points in a HACCP system?  O1 E0 L2 M; ]3 I* Z
以下哪项正确表示了HACCP体系的关键控制点?
$ n( a5 Z5 Y, h* c5 j. x5 bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 N) B- `; L: z( K
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
. L% b9 o/ O1 z2 h2 B% |, V& r/ t! X3 b+ Z5 ^+ k: ~7 _
34.Which of the following is not an example of a carbohydrate?
, a) H5 h( p: p- ]' W5 l下列哪一个不是碳水化合物的例子?
4 c+ P9 I* S. e5 B6 E6 `A:Essential nutrients 必需的营养物质' x4 P3 i$ J, S7 [: O  r9 M' [1 u
! B/ |+ l/ _0 c8 b; [5 D( Y9 m1 X
35.The process by which a liquid fat is made solid is called:
) J  ~+ y1 ?, R液体脂肪做成固体这个过程叫什么
' g# u0 [) q9 \" z+ U: T( RA:Hydrogenation  氢化4 ?; U1 y  v5 m2 s1 b# e
2 n4 y" H4 g$ n* I2 u# t
36.Which of the following is not an example of a fat substitute?7 Q" {, y$ H, y3 L1 b
下列哪项不是脂肪替代品的一个例子
8 A% h7 ^0 @& j/ ~3 ]( K3 E( @A:Acesulfame K  安赛蜜K表2 A+ C1 F4 @, ^% L7 s
, `+ K5 t5 i" Q9 I; J
37.Health Canada requires that a product labelled "fat free" contain:
! G; o* k: T* O  K, N- j加拿大卫生部要求的产品标有“不含脂肪“包括:7 W9 D6 l$ |  [- r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 P8 E# ^- m3 `* t6 t( t
; p/ x, M, E1 [; K8 w& J: t3 {9 F
38.Which of the following is not a problem associated with converting recipes?
/ m) H+ {6 D# O  H5 E# T1 q; p下列哪项是不相关联的转换配方问题?3 U5 ]8 a6 {9 x( F% F$ w" t
A:Unit cost 单位成本+ t/ H3 e9 T6 _4 @2 K0 y: ?

: I+ S0 ?2 F! ^& G: x39.The condition or cost of an item as it is purchased from the supplier is called:
2 _- l$ \2 k/ r7 X* q0 j7 C5 i从供应商采购的物品的品质或成本叫什么
# c* [7 A5 T3 y; ZA:As-purchased cost 购买的费用4 T( ^' T" y  w( `

: R" {7 f- Q0 i& e& O40.The amount of stock necessary to cover operating needs between deliveries is known as:5 i. G$ m# J' J" }# S& h5 K1 Q  }
在新货到来之前用于日常所求的必要库存量叫什么
% H- w0 y) `: s1 A% {A:Parstock 基本日常最低库存
$ w  W5 S2 n" T3 X$ ^2 [* x" I$ i" |9 q$ x
41.Which of the following abbreviations is used to describe the proper rotation of stock?# @8 c1 L. `, r1 I2 K# q6 v  `
下面那个缩写是用来表明正常库存流程?
) G, ]; b; D- S5 r' {. oA:FIFO=FIRST IN FIRST OUT 先进先出
4 x8 U5 N7 o" x
! d8 m0 e! q! S# j# t2 d42.Which of the following knives is used to turn vegetables?  p. H8 A8 S" i2 ~
下面的那把刀是用来打开蔬菜吗?* H: A$ O+ ?* x
A:Bird's beak knife   鸟嘴刀) c0 @! k. ]0 c- K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
) w  h- j, E; b: M2 e( \8 [6 _! I7 r2 X% h' o. J+ Y! o
43.What is an instant-read thermometer best used for?9 y4 Z4 |! l$ z- E$ _
即时读温度计最好用于那方面?; w# S* }  M1 p/ v2 `+ ]0 W
A:Checking the internal temperature of a roast 检查被考物品的内部温度9 T$ j. \5 l: R  D0 C

6 V& B2 ~4 a5 I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ |/ q: D9 K! s$ g& ^$ [! l. o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  h* }1 z, y8 }* R7 hA:Cast iron 铸铁
2 w  x# H" v3 h& Y/ m& ]! Y* P; q3 k) W1 z  i1 B3 v; K% Y
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; @, _$ J1 o9 r4 B哪件装备下面有一个可移动的碗和一个S形叶片?. R' F$ f( |6 @
A:Food processor 食品加工机
5 b3 {2 X4 J  V3 R# X4 P/ S0 ?http://www.google.com.hk/search? ... iw=1263&bih=572
! ?5 x+ [+ `, y/ ?0 W4 ~2 K0 Y1 z% R' e; s
46.Which of the following is not a rule for knife safety?
2 J% F  z. v, o6 S5 B: i7 w4 ^下列哪项不是用刀的安全规则?9 K1 f$ Y7 r/ O3 o6 _2 ]
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ X* G! M6 J5 l) t8 h: n7 [3 n) D1 _) h  s
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 ]$ k' `- c6 A5 C( h4 j; x
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 \$ K0 r; P# L5 \9 q) @' v! ~A:RondellES ' {/ @9 d9 O. k* z0 [7 @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 o! h* d/ t  S3 r6 w% d

# E: Q% B* N; ~2 `7 {48.Which of the following is a diced cut used to garnish soups?
; [( B9 o9 U8 x' R5 L7 @' P* B  [, \下列哪项是切成小方块用于汤的装饰?
' g4 h- d/ z, h1 zA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm% L; O& r! T6 P1 p3 i# T
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 v, ?7 P3 ^$ n7 U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!!——3 {- z! h* ^( f; k5 A
A:Gaufrette
, ^8 \3 X4 x1 a; S/ x. Y3 Kthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 r( r6 w" t1 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572& k; {" h2 e" b# S+ m7 u3 {$ o
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
: {) C$ w$ w0 y5 \
# W8 d1 {' Z# E3 t' `0 @7 }. V. z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?) \2 r: R8 J! d, }
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)
1 _0 o, `( f# l* |: P' pA:Cilantro 胡荽叶 香菜
7 H& A- [% @6 L3 _# Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* A6 X# R, y; h% c
8 h! \3 |/ N* g+ B60.Allspice is made from:
  }  R1 G7 }2 h! z- | 多香果,  多香果香料是什么
7 n* x* H) r9 [) Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ m8 N, A% R% e  o/ ~1 E( J3 y+ yA:A dried berry 干浆果
3 A5 I9 b& {' y3 ]! A0 t
+ ^6 O6 l% Q4 j2 Z' T61.Which of the following are used to make a sachet d'épices?8 r6 I9 g4 s. n2 [
下列哪些是用来做香包德épices?6 z' }. L# \; L$ m% B* o1 X
http://www.sachetcatering.com/: T4 C+ E3 H5 n& |/ H' m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 E2 M5 F5 Z  G! C

+ u6 l1 a  f( F62.Which of the following condiments are not soy based?
% v' b6 _# F8 N: c下列哪项不是酱油调味品的?
2 {2 @, }9 n$ J+ s" rA:Wasabi 日本辣根
! k! I+ u4 [/ h$ n6 ?9 q6 W& Y" j8 {8 N0 U* G  J# o5 w( f2 s3 s% M
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! k! `( l$ y1 P' W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# [2 y. {8 p  \0 XA:Pasteurization  巴氏杀菌
! A5 I: z$ W0 Y; j% k. w5 y- h
$ x1 P2 `9 Y& J; `" U64.Which of the following steps is not the correct procedure for whipping egg whites?
/ Q1 }& o3 q/ b' i下列哪个步骤是不是正确的蛋清搅打程序?
2 x! D5 L- L7 h- iA:Allow to rest before use. 允许休息后方可使用。
, {. w! k( L& B0 T
% c: D+ @7 o3 z+ [65.The weight of a large egg is between:一个大鸡蛋重量介于:& t6 @$ p+ p. L  g; O
A:56g and 63g 56克和63克5 J& {2 ?2 C& M! d' \5 ~! l

! `- a" x' _" ]( Y: q; L. R66.Evaporated milk is a concentrated milk that is produced by removing2 \2 l: b6 x1 S0 F1 y
炼乳是一种浓缩牛奶 是去除什么做的9 i7 n# v' Y) M5 m
A:60% of the water 60%的水4 s4 X. `7 {; j8 e" t0 X  ?$ K

/ M$ V8 z. O  x3 ?/ `67.A method of cooking that transfers heat through a liquid or gas is:4 q2 Y2 R: G7 U" Z8 u$ |
一种烹饪方法,通过转移液体或气体是:' ?) s- [4 I- Z& S5 T4 E8 A1 I
A:Convection 对流+ K7 s' \; q: l" D

, o( d! h3 ?  o, N: M  V68.The cooking of starches is known as  烹调的淀粉被称为& e$ v$ ^9 J9 m! ]
A:Gelatinization 糊化1 [: |2 u( o4 Z0 v9 c6 t7 m6 a: s

4 {- X3 q* E  e6 W$ `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?  j# t3 T+ y) ?" z
A:Braising 烤
9 f; Q6 d/ D* l/ d! P, [6 c  q% s
: `4 B) Y0 k% e1 v+ y2 u/ C70.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:
1 c6 q9 J& V! S+ R- |" tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理' L! D3 o; s% i7 ^: K
2 ]. y, o: H( w( G2 l
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
% V$ K, J  b* z4 @& N& c3 KA:Fumet 原汁
2 S, s1 M; W/ i- f, I4 K+ R) @. b  x1 O% V6 ^& ~3 o' h; p
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
. H3 J9 Y, k) j2 i- ~A:Carrots, onion, celery 胡萝卜,洋葱,芹菜, ?  b: e; m- G: q) S& t3 ~6 t

; Z6 X1 S7 _9 f! o73.Which of the following is a principle not used in stock making?
' t# ^) Y) H7 q( k# C8 v下列哪一项不是用于制造高汤(低汤)的原则?4 `" Y+ A: S* t: K5 l# C$ b
A:Start the stock in hot water.开始在热水中操作4 z- T- M4 `' {/ @; O/ }  A/ S
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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
* V6 B# l( f0 H' d% a% F- WA:Remouillage 法语熬汤9 |9 b- C" f9 o
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