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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。
: u0 W' t) ?) j. F) W/ C; L$ ?& e( S
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。6 H6 z7 E" O. P5 E
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! q4 H$ F( j/ S5 U0 {, F% U! h/ ?3 @$ O
1.Which of the following methods should be used to determine doneness in a New York steak?! G0 r/ M) c% l0 a& m5 _) c+ ^
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)
- r/ G! G7 V4 }6 [+ _A: pressure touch. 压力触摸
  K3 I+ H. J1 b& g& b' G. R' l& L8 U2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 {1 H* H* K; e- A* \; 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( K- X- N, V* A
A: acid  食用酸
: O) {0 w% C4 j2 C* j3.Vegetables are major sources of which of the following nutrients?
  p9 J4 n9 B5 H" R, B蔬菜中包含的主要营养有哪些9 C/ U4 r5 K- q8 ]* J  }
A:vitamins and minerals. 维生素和矿物质。& S6 t! `* {: ^4 C  Y' j, `7 R
4.Cauliflower is commonly served with
& c: z: R% G& i6 q. V/ X花椰菜(菜花)最常见和那种酱汁搭配
& \0 E& d9 D& ^, S0 BA:Mornay sauce. 奶油蛋黄沙司
/ d# \  ^3 n! ]8 v5.Which combinations of products are found in pie dough?/ j4 \2 d( w) ]4 x, [1 L
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
1 s  f( Q% e1 f4 B8 u/ M0 {1 B- KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" M: D" m/ A) r: J( @% B6The French term for mussels is 法国语青口(海红)叫什么2 J# p* x6 D$ y' a
A:moules.法语青口,海红+ W- l: F6 I6 L: c% w; g
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?( E2 @9 }: ?. k, f: d
A:faintly fishy. 稍微有点似鱼味% z5 ~0 [" y; j! `4 j/ D# K
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
% e: v' L2 o  r9 H, t! }A:2 days. 2天
( |$ ~! M4 B3 }& }9.What are the principle ingredients in ratatouille?
% b2 [3 r3 f; z& x炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ C( n! z9 S7 l3 c/ E9 |& d  A& V# AA:Zucchini, eggplant, green peppers, onions and tomatoes
8 C& h3 y* w6 u$ R. A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 z3 X9 E' q* W4 W) u; K10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 j. @0 L* a% H* E# w4 x% ]- {A:cook food in quantities that will be used up within 20 to 30 minutes.
% W( H' u1 [) y+ ]大批量烹煮食物要在20到30分钟内9 T4 |6 W. x' C: s
11.What person has the authority to issue a Health Permit?9 v" T! N. |5 e+ L8 P( U" ?+ _
谁有资格颁发健康证(卫生证)。& c2 m8 f: W5 ^9 I6 N% a* y6 j
A:Medical Health Officer.
1 W# o6 ?% o: O9 K( d/ @医疗卫生官员。6 V( q: X4 [# A% F) v
12.For what period of time is the health permit valid?, @, S& A% }2 Z' E9 e5 ?
健康证的有效时间是多久?
( `7 I3 |5 X/ B3 v5 L9 NA:12 months.12个月# m5 t/ {5 |/ h9 j1 N7 x( h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 m( E  S, ?" b! t在食物和饮料准备区,通风系统换气的标准时什么
! A/ X: z: J& k% n1 \) fA:08 times each hour. 每小时8次
% Q2 \1 w0 Y4 A1 b$ L14。The minimum temperature for manual dishwashing in the wash sink is
- j& x) T% Y6 O' ^手工洗碗,洗碗池的水温最低多少度?
7 g2 F! z3 I0 M, S6 Q3 Z9 [3 eA:110 degrees F (43 degrees C). 43度! y7 m7 X- h" K: A: Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
/ `' @: D. K1 V( O/ g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 I  d4 C  W' B$ o5 k* C
A:180 degrees F (82 degrees C).  82度
% W# H- k, [/ I4 x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 v$ g5 ?& U; ~4 b+ f
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ |- ?  ?0 G  l8 a5 x
A:en papillote.  法语自己理解
4 P8 [% D. O, V17。Wing or Club is considered a
$ d' `8 A$ P9 A翼和CLUB 被看做是一种..." o. Y$ R5 Y6 h+ Q
A:Bone- In Cut     带骨切3 w: x# j( m" G- }: w8 i$ B- M
18。New York is considered a   纽约牛扒被看做是一种
3 Z% q; @; v" M' x& J/ }: ]A:Boneless Cut     无骨切
( F1 v- @; p$ Z/ s& k  G4 V19.In general, a court bouillon for freshwater fish will contain
) N: U7 ?3 e2 a9 c- x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+ P; N) {+ H4 W! X  e; A7 R
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 k0 e& C% ^. n( K! M和做海水鱼同样数量的调味料和香料
1 @7 D) l: g' T& J, N5 }20.Anise is very similar in flavor and appearance to+ C* ~+ n7 |9 b4 M( i. R5 Q7 ~9 q
八角和下面的那种原料有相同的味道+ q/ ]8 e# U/ h  N2 w+ i
A:fennel  茴香% h9 n+ x+ r0 i" y$ P* s) ~& P3 B: S
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& R# v  f/ S3 C2 C' o3 ]  X9 {$ |下面那种原料更像大葱且有平面的叶子
/ c  C5 Y! E3 }$ D/ ^+ KA LEEKS  似蒜葱 (这边人叫京葱)7 {4 `3 q4 o$ T1 r( Q
22.Which of the following cutting shapes refers to a small dice* Q( P/ B3 i3 h2 z$ \$ }, S
下面那种刀切形状指的是很小的粒(末)" X/ y+ `& w5 y1 E4 H/ B; J0 k
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。& b: e: \) N& h0 y6 ?
23.Oil is added to the water for boiling pasta in order to
$ w: P# Z) a$ o1 @4 d* l4 t向煮沸的pasta (意大利空心粉 )中加油是为了9 Q0 M' N5 A. K" o) `. e6 N
A:prevent the pasta from sticking and to minimize foaming action.
+ u/ V3 O" ?) W% l5 N防止面条黏合并降低发泡。5 \7 n  r+ ]0 b6 U- I  K* u% x
24.Which pasta dish features pine nuts and basil?
; M6 I, Q2 l* G! ?下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- {6 g/ [% F2 m) X$ w" eA:Pesto.一种绿色的意大利面酱
# I) ~9 H0 P8 ^- k5 ?: nhttp://www.tianya.cn/techforum/content/96/563836.shtml; |' l$ c! \, M" `3 v, I
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25.Which of the following is a spring vegetable similar to spinach?
3 a# k" d) K. ~' h0 I6 Q下列哪项是一个春天的蔬菜类似于菠菜?( @. u: o1 w7 t
A:Sorrel. 酢浆草。( [8 M) A# s9 \5 D
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:# f- l/ o- `! b* a: H
哪位厨师最早带来高水准浮夸的美食
8 h1 Z% D: U5 oAAntonin Carême 人名 安东尼·卡罗美
3 Q! I! u: M* J$ s
3 Z* T( M7 A, r1 H27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:7 o) Z; |5 `9 R
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 z, f- H6 @. t1 \% f2 ^A:Cast-iron stoves         壁炉% [. [# w$ c# `. @. O( w. y
http://www.usstove.com/products.php?id=6
# f: j8 R- u& @7 c4 e! @- H! q( V& B( I3 n! w- v4 r' r; i
28.The French term used to describe the roundsman, or swing cook, is:
" g, E/ y2 B! `2 o法国术语,用来描述roundsman,或摇摆厨师是:! ^# G6 h9 @" D' O
A:Tournant   图尔南( u  s, Z& t  f  N- i* ?
) e9 G2 |* J: {  f0 [. D: J9 U
29.Another term for the wine steward is:
% m5 k8 m1 T! n+ h  }! l葡萄酒侍酒师的另一个术语是:
% Z' t" v( _* l5 _- Z+ s, CA: Sommelier 侍酒师
" A0 e) z2 u! \& f
* ]% _. P. R% C$ Z2 Z  P30.Molds, yeasts and fungi are examples of a:  o, Z# a1 o9 f; k* {' ?
霉菌,酵母菌和真菌是一个神马例子
2 U4 T* [4 s( o0 j: e/ l" OA:Biological hazard 生物危害
, G4 Z7 Y/ J) w& w' |
( n! u8 L5 z. s  D/ l" X31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 m3 s; l0 A0 I) f$ M$ G
根据加拿大食品检验局,食品的危险温度区在多少之间:
/ ~4 w4 g8 B7 h* n8 pA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
# c6 J# T: E. f$ t5 O所有细菌生存需要以下哪些内容:
7 @3 r6 n6 ]: Y) yA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( H, v& u6 x. p; B* B3 F# H* u& E8 Z
33.Which of the following correctly represent critical control points in a HACCP system?2 Z- S: I0 P' b& N( {
以下哪项正确表示了HACCP体系的关键控制点?- n7 A2 I6 Z  i( d
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. J: X* B: s0 r' F; |4 u( q( S& R食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ q& s, _  z, k# T. w& h
8 f! v2 E! S8 |7 g' Z6 x2 f2 e34.Which of the following is not an example of a carbohydrate?; [: D0 R/ n9 o7 m
下列哪一个不是碳水化合物的例子?1 T5 E& N0 r4 T/ ~# x# X, p
A:Essential nutrients 必需的营养物质
7 A( r2 M! W% [: ~  ~7 Y" ~+ Y0 ^2 A$ U& h/ U9 R1 o# q2 J. L; P5 ?' @
35.The process by which a liquid fat is made solid is called:3 ^& j$ Y& W% q! V( S! P$ z) N
液体脂肪做成固体这个过程叫什么9 K, L" Y" q  H, T$ Y8 T, g' X& V
A:Hydrogenation  氢化
6 h, w5 K+ [( w: Z# [- A& H) p: s) F, g$ ~' O) ?
36.Which of the following is not an example of a fat substitute?9 [6 C. R: L) o+ z
下列哪项不是脂肪替代品的一个例子- b9 n: V( P1 F8 c. ^
A:Acesulfame K  安赛蜜K表. `. f1 T' J. }& U2 p* W5 z
( Y5 h& [) `: e0 m% i) v
37.Health Canada requires that a product labelled "fat free" contain:
  q  o$ A) G  p) E" z2 J加拿大卫生部要求的产品标有“不含脂肪“包括:
5 h! P3 T: X1 l% I% c: wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  q' e+ \+ I3 K& t% v0 V- [8 E5 {" a
* t9 J+ [4 p7 E" G+ U- R* T3 e2 l38.Which of the following is not a problem associated with converting recipes?4 C. G% E) g3 X% i: ?, }
下列哪项是不相关联的转换配方问题?. K# L, |% p: g: e2 g5 M
A:Unit cost 单位成本& Z1 j% N2 m& A! _

, a& Z' Y0 H1 p7 a7 k) R% Y39.The condition or cost of an item as it is purchased from the supplier is called:8 }, V, S% n% d( \+ B
从供应商采购的物品的品质或成本叫什么  e+ m8 ~# V" l5 x0 Q
A:As-purchased cost 购买的费用
" s5 w) V' Y& n
4 t# e' W. x" y* R40.The amount of stock necessary to cover operating needs between deliveries is known as:$ X( J, T$ A) J+ P' x# l$ Z
在新货到来之前用于日常所求的必要库存量叫什么: b: C: a' \3 a- u2 L8 ?8 L
A:Parstock 基本日常最低库存) U8 H8 U9 V1 Z$ t; `1 F- }. o' G& @

2 P, Z2 K7 v, c0 `5 j& k  @41.Which of the following abbreviations is used to describe the proper rotation of stock?3 R' H# j6 H1 b. `- M* P. ~" _
下面那个缩写是用来表明正常库存流程?
1 D+ a! l1 c4 @+ k) z, g4 sA:FIFO=FIRST IN FIRST OUT 先进先出' B6 w! s) J9 Z. e

. g! x, l, w) G# S4 c8 c4 t42.Which of the following knives is used to turn vegetables?
. t4 H$ g! s# A, j6 T# U: z下面的那把刀是用来打开蔬菜吗?
! H; D! I- j, f/ e: V; J, O2 w! [# jA:Bird's beak knife   鸟嘴刀
/ C8 H2 e# I) Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird4 b8 D5 u/ G" W! G

$ J! E+ T5 x, a6 Z43.What is an instant-read thermometer best used for?  w' b2 r& H: i, m$ ~, O* K
即时读温度计最好用于那方面?+ r- [) d% w9 ?) L1 o" t8 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ n1 ^7 _: x% A* M4 v7 C2 R4 t) ?6 A& T2 g  h+ n. n, j4 |/ ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 ?# p6 p! Z; I: C
下列哪些金属材料受热均匀,通常用在铁板而且非常重
: j1 @1 {( H" G; Y2 v6 |; }A:Cast iron 铸铁& D# K8 {8 L- q* _

3 g% ^# `7 O" \* r0 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?  v! m1 l& r3 b4 M* z0 C  \
哪件装备下面有一个可移动的碗和一个S形叶片?
" P5 a- P0 e# W* H2 kA:Food processor 食品加工机
4 k- M3 B7 d6 I  ]( [/ E; \4 phttp://www.google.com.hk/search? ... iw=1263&bih=572# j" X3 X) s. i1 ]
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46.Which of the following is not a rule for knife safety?
0 p% x: ~" D- c9 n7 y下列哪项不是用刀的安全规则?
  j1 g, |' a2 H* e6 d5 F8 [3 o7 H/ aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 t1 D) Q7 ~) e& `6 Y1 B+ O# i* q3 n  K2 n5 T; a+ n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: R) f3 m% {' `2 W8 u( g- C( Y2 Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' l7 y2 ^) M$ H8 b; I: IA:RondellES   T  E- ~& n$ {- G; a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ v/ G5 j# o3 a! E8 O' Y3 x
5 o3 L+ ^' [) i
48.Which of the following is a diced cut used to garnish soups?
: E: ?% Y0 |. m; D) K, ?下列哪项是切成小方块用于汤的装饰?
  H2 V) k, G/ z( o7 n/ g3 JA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 r! G5 p3 W$ R3 L8 @+ Z4 J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; a2 G" C' [5 ?+ t! ^5 I- z
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!!——' M5 s$ E% g# l5 c
A:Gaufrette 0 k  A, {8 m& D2 I/ B# U! i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 C+ x7 q6 y2 o# d5 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 e6 f/ L5 l* ^; a: fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# E% N0 o4 x9 W' K2 R. J
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)& f' X+ J3 K4 n7 N) ~* @& n
A:Cilantro 胡荽叶 香菜& `2 k# L6 z/ b7 G4 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) O- F+ L, h: \9 B/ E
0 E- i# p- u8 {; ?0 Q. W( t0 |
60.Allspice is made from:! L* L  C' ?: q! N+ }
多香果,  多香果香料是什么
5 E$ O1 p( L" R0 @2 m) ~& khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 t7 l* e/ J9 w0 b' ^* kA:A dried berry 干浆果
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  }; p; {$ {5 _9 L. e61.Which of the following are used to make a sachet d'épices?& g' O. F0 k0 n& R/ h3 s( H* B
下列哪些是用来做香包德épices?
$ L! |  P8 @( e) t- ~% j" Shttp://www.sachetcatering.com/
' ?1 w& Q/ O7 o6 p* |& V0 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香, c' v0 ~$ C2 o$ u/ R5 S
, ^+ w: @% o& S( S: b' y4 ?3 P: x
62.Which of the following condiments are not soy based?5 _+ Y  \+ s; Y3 H
下列哪项不是酱油调味品的?; K& ^7 H% O/ S- a' c1 e- K- l
A:Wasabi 日本辣根
4 J7 h( e. O+ [* o
4 [# ?  D7 ~8 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 ?  d: b4 q" R+ C6 t) |
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:2 D2 s$ R: y7 l, e
A:Pasteurization  巴氏杀菌3 n8 \- E+ S6 s& T/ Q; L

! o/ j7 q5 Z. p8 S% g64.Which of the following steps is not the correct procedure for whipping egg whites?
$ r. l  _  _/ b0 P下列哪个步骤是不是正确的蛋清搅打程序?0 N' h5 L; U. D2 j# P: ]
A:Allow to rest before use. 允许休息后方可使用。
0 i" O7 E$ _. F8 `9 {9 @5 d/ z3 T, w  r+ T; i
65.The weight of a large egg is between:一个大鸡蛋重量介于:! J$ d% f3 a  m; r2 i
A:56g and 63g 56克和63克
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/ z. N! b9 S2 N66.Evaporated milk is a concentrated milk that is produced by removing
' s/ E2 v+ l' v: D7 w炼乳是一种浓缩牛奶 是去除什么做的
/ K" ^  m9 x6 PA:60% of the water 60%的水/ }6 i# E6 t+ \
' @/ r) ~* W2 |4 p6 ~6 z" Y, S
67.A method of cooking that transfers heat through a liquid or gas is:4 r# z) J0 K3 T
一种烹饪方法,通过转移液体或气体是:
# j  ^: _" H% Z+ a6 X' }A:Convection 对流) B) y6 F3 d$ n1 B8 M

2 U$ @- |/ I, o$ S3 r4 M# Z68.The cooking of starches is known as  烹调的淀粉被称为+ f+ [& H/ B! \; F" o
A:Gelatinization 糊化# z; _, W1 y+ J+ ~5 h* w2 H
6 N7 k  ]" a; S+ B5 d
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?! |- L$ l. c2 G: E4 {
A:Braising 烤: n$ ~+ b  I% H0 {
5 u  i0 V; U4 t$ Q( I# L3 X
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:) R% ^2 Q) x8 E
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 g4 q' `* `! ?' ^3 i' S6 |
( C4 Z- d' e+ s0 \" 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
- f/ E' I! }* k/ hA:Fumet 原汁& M9 k0 z* N* o/ I8 ]

4 y  N; G: y4 f' w9 W) [1 h( |( J72.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
; i& r& d! ]$ _8 h8 T+ EA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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( l. z% j  [8 r1 F73.Which of the following is a principle not used in stock making?  r6 l5 K& {- }4 M! A4 _, c2 e
下列哪一项不是用于制造高汤(低汤)的原则?: q8 g+ T- ?4 _6 T7 _
A:Start the stock in hot water.开始在热水中操作4 W& ]/ o! E, j% T, ~/ t
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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
3 V6 V& F% @- Q. h! t+ {: dA:Remouillage 法语熬汤, U0 S% ^/ ?' o! s
http://www.haibao.cn/blog/post/176242.htm
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