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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。
8 a6 k: M2 a) }: ]; W
3 a3 ^; @8 l: N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。
7 a5 R* Z4 P; m$ X) P* T; j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
6 W; _3 b2 A0 b/ w$ U( e+ h9 H1.Which of the following methods should be used to determine doneness in a New York steak?
2 p$ H! Z; b0 D9 R+ i0 v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)
6 b' K5 P! W% |- t+ N* }A: pressure touch. 压力触摸
2 S4 l4 O$ e  i+ J2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. _' E4 H) }& E% i4 j) ?
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
: I+ B1 u9 Y3 lA: acid  食用酸
% G1 j: j/ r# N, e8 J. @& @/ K6 G! s; n3.Vegetables are major sources of which of the following nutrients?( }+ D; ]$ V/ x" y: t  A  g8 ~" m
蔬菜中包含的主要营养有哪些$ m/ ^% ^# X( p* t* C: ?; `
A:vitamins and minerals. 维生素和矿物质。
7 h& @- Q/ L8 J$ O$ Q0 w4.Cauliflower is commonly served with+ i: g# v4 a1 f
花椰菜(菜花)最常见和那种酱汁搭配2 e- ~, t% b2 l% p. L
A:Mornay sauce. 奶油蛋黄沙司( M& U9 ^9 i" l" y
5.Which combinations of products are found in pie dough?/ F- s- L2 C" ~" ~7 m- q
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) [4 E4 o: \$ Z  D
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( A& _; _4 X1 ^# g
6The French term for mussels is 法国语青口(海红)叫什么
- y* ]5 ~" I/ h* ], E! UA:moules.法语青口,海红0 q* b5 }) ]" V2 o$ W
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
0 F3 H  |4 n- i( EA:faintly fishy. 稍微有点似鱼味
6 d2 Y  m/ \7 O# F- z( [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  _  b( Y  \4 L. v8 r/ d3 E5 G+ jA:2 days. 2天
: ~% m5 ~0 @( f0 ?* A) ~8 H9.What are the principle ingredients in ratatouille?
, w$ I: Q: G3 g" a4 E4 T炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
9 }. |7 A; H" T- Q. y8 WA:Zucchini, eggplant, green peppers, onions and tomatoes0 D. b; @( i$ [
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ T  Y5 M6 w, @5 W0 M10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?+ G8 L& v6 _" Z3 D# A6 W: n
A:cook food in quantities that will be used up within 20 to 30 minutes.& y$ d4 t3 H: C  F
大批量烹煮食物要在20到30分钟内/ A3 X' u4 a+ F
11.What person has the authority to issue a Health Permit?
  b2 G; f% C, [) a  c* I/ v* `$ W谁有资格颁发健康证(卫生证)。
5 h5 L  X- s, |- _4 r6 S3 E" R5 QA:Medical Health Officer.% i# n8 `/ |2 x5 U4 ~- }
医疗卫生官员。
. Q$ x8 G: X# @" d" i. k% N1 r12.For what period of time is the health permit valid?, H1 M. ?1 D' ~! d+ A
健康证的有效时间是多久?2 v- S; u0 D5 v
A:12 months.12个月
$ f& |# j4 ]4 H& |' p13.In the area where food and drink is prepared, the ventilation system must be able to change the air
; `  ?3 ~7 k( W! \2 r% z# E/ S在食物和饮料准备区,通风系统换气的标准时什么! q7 |& b# e/ D9 e. ]3 }
A:08 times each hour. 每小时8次
" M4 V+ t# |- y" L1 e" N, b+ I; p2 a14。The minimum temperature for manual dishwashing in the wash sink is9 u7 J/ @* A4 y( ]
手工洗碗,洗碗池的水温最低多少度?
* N& A) s/ {4 fA:110 degrees F (43 degrees C). 43度4 m0 g) P8 [) ~+ g( u8 F# Q3 z& T3 s
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
7 ]7 G* f6 E0 X1 D用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 \$ U! n5 k2 Q7 X/ @
A:180 degrees F (82 degrees C).  82度' {! }' D$ ~) h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
. |7 n/ \8 t, P" i  X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)7 I# ]8 W/ a# ~" f( ?. j
A:en papillote.  法语自己理解
$ o$ D' p0 w  W, w* R8 ?% H& [7 j17。Wing or Club is considered a% W% ^+ K& g! R  v
翼和CLUB 被看做是一种...
+ v& v  o$ T/ B4 [. ?) QA:Bone- In Cut     带骨切  n# [+ R8 g- i& `
18。New York is considered a   纽约牛扒被看做是一种
2 Y; @# B0 X0 M9 rA:Boneless Cut     无骨切; T; l6 o  f! P4 z: q
19.In general, a court bouillon for freshwater fish will contain
. w4 P% S" w% M6 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+ w; g, A9 j& |3 ^
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.. U5 q3 D, i: T- i. v# G3 I
和做海水鱼同样数量的调味料和香料8 @9 u9 ^" g, Z, j) P) u' w8 D/ X6 |2 S
20.Anise is very similar in flavor and appearance to* t; O  t' f  Z- U* p! S3 y
八角和下面的那种原料有相同的味道
* y) A+ ~8 p  g) x! CA:fennel  茴香2 u* ]  _0 v0 N, |$ r
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; i, t3 q6 S& q' e! m
下面那种原料更像大葱且有平面的叶子& X1 p- R+ F9 q( {5 t
A LEEKS  似蒜葱 (这边人叫京葱)2 M  @. ~: B( b$ U
22.Which of the following cutting shapes refers to a small dice
9 U& p( _* I1 q# B4 p+ |6 a' \" |下面那种刀切形状指的是很小的粒(末). f' t; N7 V. h/ m2 c% z. {
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。1 O5 i0 g& K4 L$ B% d1 e  ^
23.Oil is added to the water for boiling pasta in order to
1 c2 I0 }6 w7 P  b向煮沸的pasta (意大利空心粉 )中加油是为了
7 ]& U, }- W# B2 E+ nA:prevent the pasta from sticking and to minimize foaming action.- r0 A! a: n8 Y( N! |3 t. o. |
防止面条黏合并降低发泡。. N0 d4 |% \; q9 P5 A; U; Z
24.Which pasta dish features pine nuts and basil?
) k- b2 c0 X1 N/ j9 C下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). {5 {: T1 P0 x  i( R2 h+ Z' b
A:Pesto.一种绿色的意大利面酱
1 y( f, J9 m8 p. J  C+ ^1 F- ^0 hhttp://www.tianya.cn/techforum/content/96/563836.shtml8 b$ r8 @; S0 K7 Q$ v

: {7 j2 U  D# B, E1 f25.Which of the following is a spring vegetable similar to spinach?
9 v7 j. T! p& E; q4 y# m9 k+ J' w5 @下列哪项是一个春天的蔬菜类似于菠菜?; Y/ b1 t/ l3 C8 c- V7 S% |
A:Sorrel. 酢浆草。* ]# ^) H$ b" Y3 R( B$ A6 p# x
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:
6 k% R% O% d/ y7 J% y哪位厨师最早带来高水准浮夸的美食2 m; ^. O- U4 H3 d6 T
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 m! |3 L+ r3 T6 i! z7 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( y% ?7 }: n( ?( _' pA:Cast-iron stoves         壁炉% u& Q9 @4 Q) a) |( P# }- Z% m
http://www.usstove.com/products.php?id=6
8 X) ?) h  O1 d) @% Q' }# C  ?
28.The French term used to describe the roundsman, or swing cook, is:
1 X9 v2 \+ p3 t  F1 e法国术语,用来描述roundsman,或摇摆厨师是:* U7 @: J$ @, V# c
A:Tournant   图尔南
5 H" V9 J$ O, ?- \1 O6 p, Y0 @# [( q& L. r! ^9 R* ^
29.Another term for the wine steward is:
2 c6 _# i3 A% G0 Z) X葡萄酒侍酒师的另一个术语是:
" @0 x# Q9 \4 X6 [A: Sommelier 侍酒师
9 j. ]6 y5 c( A% p7 U, k+ z: R$ e5 K) m
5 k5 U! u8 K, G; N+ X30.Molds, yeasts and fungi are examples of a:: o! X4 J' J' d( _2 O: g  B
霉菌,酵母菌和真菌是一个神马例子
: L1 ^0 M. V" d3 H0 V0 z: @A:Biological hazard 生物危害2 ^. {/ x1 B. {. \" P( A

  K9 @# F4 y+ V$ i/ \& J9 O: A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 K$ v! `7 y0 q; t  _+ U! M7 o
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 e  X+ p- [. v1 T" k8 KA:40° and 140°F (4–60°C)     4-60度
, [3 n7 q2 m$ C1 r; J" k$ ^& @/ C
5 o2 L2 W9 h8 ?32.All bacteria need the following for survival:
, V; R, K  m9 l所有细菌生存需要以下哪些内容:
5 Q: `4 k2 G) D2 N8 n9 v) iA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 ^1 M0 i, H) j3 z' `  ^
6 v7 u+ V6 T; {
33.Which of the following correctly represent critical control points in a HACCP system?/ D! x" T% n" @( @4 Z
以下哪项正确表示了HACCP体系的关键控制点?5 ~! g  \1 l- }: Y* k! L* i/ ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 q5 V, T2 i% x: O. a6 Y. @" T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# u0 f  t$ _, C; c# V  a3 b

" J( b2 j. Q* u( y1 C, p% D) P34.Which of the following is not an example of a carbohydrate?
% e5 r* @' e% ]2 A! {6 L, g9 Y# z下列哪一个不是碳水化合物的例子?
" Z6 |9 ]! u" l/ C2 P$ VA:Essential nutrients 必需的营养物质
$ J3 l7 K7 ?) P! ~) ?- C6 i9 S$ L$ g+ I' f/ O9 X
35.The process by which a liquid fat is made solid is called:4 d) ]: @/ L4 D
液体脂肪做成固体这个过程叫什么
* l6 ]* m( [. h: y3 XA:Hydrogenation  氢化
0 @: `2 Q% ?; g) H  d& P
* [- q* |1 V, N; c& x: ?$ W36.Which of the following is not an example of a fat substitute?$ j' Y/ [4 f  I6 L. q
下列哪项不是脂肪替代品的一个例子: g# G- P0 e4 U4 z+ e- |/ ]
A:Acesulfame K  安赛蜜K表
7 e5 l$ S# l( A4 |/ J% Z! ?  t3 O! x8 h$ V
37.Health Canada requires that a product labelled "fat free" contain:$ z3 u. ~+ z6 P! P. S( U; v; n
加拿大卫生部要求的产品标有“不含脂肪“包括:
' k1 b  D9 [" h0 R2 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
8 k) z; ?, U7 f0 L. \
9 D5 x0 U5 j1 H- @+ T4 G, i38.Which of the following is not a problem associated with converting recipes?
5 H5 o7 L) T1 L7 O9 @下列哪项是不相关联的转换配方问题?8 ?$ r0 M$ R1 I) G- F
A:Unit cost 单位成本
. f. h, L7 ?. ~8 A  I. b+ I) f7 e9 o: I, ]4 n2 S
39.The condition or cost of an item as it is purchased from the supplier is called:: `7 ^. A2 w" b  G* e' p
从供应商采购的物品的品质或成本叫什么# z0 z4 e1 D9 L
A:As-purchased cost 购买的费用5 l3 t1 w; S6 ?2 ?
" m% k. `0 }" i; Y% w6 q4 r
40.The amount of stock necessary to cover operating needs between deliveries is known as:! O0 t7 k. I( [+ @& V/ G
在新货到来之前用于日常所求的必要库存量叫什么
. x0 y. U' `8 oA:Parstock 基本日常最低库存# q6 I/ h6 j% L3 E
  r+ {( F) M! c- \
41.Which of the following abbreviations is used to describe the proper rotation of stock?( Y! F8 V" j/ P
下面那个缩写是用来表明正常库存流程?. \+ {' B; q: n: A; z
A:FIFO=FIRST IN FIRST OUT 先进先出2 J9 c# `' L( i4 B) d0 J: ~9 l

1 J" o5 @' \6 t7 V- O42.Which of the following knives is used to turn vegetables?: o) x& g2 y8 p! Y) S; l4 S3 U% S) G
下面的那把刀是用来打开蔬菜吗?
1 N% u% m) O2 ]! h9 X) z6 zA:Bird's beak knife   鸟嘴刀
, \/ o6 H/ t0 w( ?0 Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) w4 p4 n9 E, h* C9 X$ L1 {$ w6 |
0 q0 |0 f# R8 s+ }# p; R" @' @
43.What is an instant-read thermometer best used for?
% g7 Y- J$ {* u1 x3 k即时读温度计最好用于那方面?7 x+ M7 q0 c5 P- s
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) x; ]% s3 X* p, ], M1 b1 E
5 u8 |7 _) K8 [/ @% Y% v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 ]4 i# o$ n7 [, ]+ L下列哪些金属材料受热均匀,通常用在铁板而且非常重
. d$ X3 O: P; y% \! g5 d+ B. N; nA:Cast iron 铸铁
/ f) Y+ Y: T0 U! B( K1 |9 ?
" z! U/ U( u: s0 Z# u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. ]  y* [, H& M+ f6 r哪件装备下面有一个可移动的碗和一个S形叶片?+ Y; L" o! O/ [" ^# Y
A:Food processor 食品加工机; u! D( z! B0 [& i
http://www.google.com.hk/search? ... iw=1263&bih=572
& [% {! c' p# a! L3 g8 F+ D2 m8 A  Y9 T3 X7 e
46.Which of the following is not a rule for knife safety?
  B' l" B! q4 w) p下列哪项不是用刀的安全规则?
+ ?( D$ t4 R9 m6 D  xA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
; q" E6 m4 C( ]) K3 i# _9 L, f( e5 Z4 X, j% S( G4 H" a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 r# y5 f& Y( _( H3 k/ I; K  E8 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 L7 _" A  z0 S' vA:RondellES * e) p+ U( `1 Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- a) P% p$ F8 W2 \1 m) X% {
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48.Which of the following is a diced cut used to garnish soups?
0 ]7 j2 }$ i: Y2 L6 C下列哪项是切成小方块用于汤的装饰?
0 o/ h: b" S2 d1 `! }0 L% \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  |* F) x7 c" M; _: f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# D, P) L9 t2 a7 _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!!——  r2 w7 W. U! P
A:Gaufrette , E, S8 Y2 l/ X$ f, p  }5 F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# r3 e& s, A- P9 X3 H% imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* d" \7 s3 E* m5 `% m' O5 x
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, V" ]2 D1 n4 M9 c  F
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% h, y& F# G( s  j) U/ 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)
. x3 V5 |5 I5 E; N8 T. |# @" bA:Cilantro 胡荽叶 香菜5 S: F: h- c9 e9 e0 p4 \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 g+ t  Z7 u5 L2 Q7 z9 D/ f: s) L

+ ?+ x/ _/ ?; E% _, p60.Allspice is made from:
' r  g8 O6 T7 K5 O( Z0 O5 [- G 多香果,  多香果香料是什么. D" V3 a, O1 |5 t9 c* ^: Y* Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* _: ~1 E( M6 M7 |/ MA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 f6 k7 v5 g; ~# [6 N* u* _( c下列哪些是用来做香包德épices?
2 M( M8 e, N9 Q" xhttp://www.sachetcatering.com/1 q" i. H9 F( V$ v" f) |4 o" {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* q1 }& K4 b! Z2 z" ]

5 p; o1 {& ^- A* Q3 K# H62.Which of the following condiments are not soy based?
6 d3 g5 s# l6 l- l- d下列哪项不是酱油调味品的?
: }2 M7 A6 ?) I! t9 k2 y3 `+ LA:Wasabi 日本辣根: U, ~2 J# P8 X- S- [; w

9 x; f- I; Z( ]0 c; A63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:% J9 u; [( Y( t& q
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:
; E0 c5 n6 M9 b8 mA:Pasteurization  巴氏杀菌8 c$ k6 B- x( ^

7 F+ M) B# Y8 Q5 b0 l5 z3 d64.Which of the following steps is not the correct procedure for whipping egg whites?
* t- W6 f& t7 H) O9 p: W下列哪个步骤是不是正确的蛋清搅打程序?
! R0 @7 c7 i7 b! F  bA:Allow to rest before use. 允许休息后方可使用。
, `2 G, G% p% u# x9 l, G
  [4 w) J" L+ b% `, X3 T65.The weight of a large egg is between:一个大鸡蛋重量介于:
' P5 }" l  b7 M- a7 q0 v. gA:56g and 63g 56克和63克% x! x( N$ k! R6 t0 t
+ ]/ c* P0 _% X, [% x, k3 s
66.Evaporated milk is a concentrated milk that is produced by removing
( C9 p6 v" V6 k; l" }3 p* g炼乳是一种浓缩牛奶 是去除什么做的0 h9 l; p1 b- z' q' L
A:60% of the water 60%的水% g1 s' r2 c4 b( E1 K

4 U* r, M: b  Q: {67.A method of cooking that transfers heat through a liquid or gas is:, w2 s0 D- Z7 I7 O: c
一种烹饪方法,通过转移液体或气体是:- P8 n# v) z) y; Y  O% ]& L) b
A:Convection 对流! g8 I2 \0 F" j$ j' [* X
% s7 Y* e  \6 E9 C3 {1 U! u$ b
68.The cooking of starches is known as  烹调的淀粉被称为; u& F% Q, ?4 h) @8 _% a
A:Gelatinization 糊化
' o( _% `& G7 q2 e2 a/ H4 q
; `( D1 d; \: v$ U* V9 N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 f- f& y) m- N+ z( |. lA:Braising 烤
+ k/ _1 N4 @2 S% m( o
) h- \" Y/ T. M1 z4 O: q70.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:
( A& U7 z: X9 y' S$ I  eA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( {3 E) Z! w2 Y8 S0 z! P( v) l" ]" c8 Q! Q" z% I( B  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5 F# z. ]' p+ r' F9 w3 k
A:Fumet 原汁
- Y  h7 a6 a+ D  }. l. z% L6 P- M4 b4 c$ A, h' A1 S
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) l/ M( e, h. @# Z. u. R3 s& z
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( A3 B3 F; `+ Z: O* k8 H* [" H$ c, c  g8 G. Z' K+ [
73.Which of the following is a principle not used in stock making?" O' h  v, @" `& u% p4 E, |
下列哪一项不是用于制造高汤(低汤)的原则?
7 p5 |8 ~- D. x7 WA:Start the stock in hot water.开始在热水中操作
3 X6 ]" z) u+ {3 m) v5 O
+ {: ^3 t2 o7 S* w3 e$ }$ y74.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
7 O  f2 {( |; BA:Remouillage 法语熬汤
$ Y0 H' ]4 R" f$ I/ bhttp://www.haibao.cn/blog/post/176242.htm
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