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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。1 r3 y9 p8 W( r

3 x8 F# s1 N3 `  q1 Y7 v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 y! ?2 k; b, L' p! N, w8 u% Y/ F
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' \/ m1 r5 m( {+ j4 q/ q
1.Which of the following methods should be used to determine doneness in a New York steak?
  ?. S9 i$ `! i( l- y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)
( X* h  F7 z; N/ W. \A: pressure touch. 压力触摸: U2 j" E& E' O5 w
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid( R3 \& p8 H) e# c: Q2 F# n
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3 v6 P* j) S; b2 ?/ v. l
A: acid  食用酸
2 Z! \4 }0 x6 V3.Vegetables are major sources of which of the following nutrients?! m4 ^1 [3 r# Y$ \& I. }
蔬菜中包含的主要营养有哪些
" a7 [$ [5 W& QA:vitamins and minerals. 维生素和矿物质。( @0 z8 B4 {+ {, }) X3 W7 q
4.Cauliflower is commonly served with
/ K$ p& b$ h5 S3 K. h; p: m花椰菜(菜花)最常见和那种酱汁搭配9 w" E* ~; ~4 l$ M* c
A:Mornay sauce. 奶油蛋黄沙司7 V. G. F. @; x
5.Which combinations of products are found in pie dough?
1 l  Y  y% x1 G) d, z" I+ E6 X下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)9 I' @& H) V3 k- }  W* x, |; z$ H
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; \, M; ]. q8 R+ O  E) h) Q/ T
6The French term for mussels is 法国语青口(海红)叫什么6 S1 t* {( V4 [) p+ X- [
A:moules.法语青口,海红6 K5 K  c# }7 G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
6 {1 \* Z( u1 ^0 l5 G& m; a( X$ uA:faintly fishy. 稍微有点似鱼味8 X$ ^, r1 ]* [1 G- w$ l; Q
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 o9 N0 _& ?* m3 t4 l( KA:2 days. 2天
+ J' x  o0 r: p* B9.What are the principle ingredients in ratatouille?
0 P2 T6 I; `- @  }炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
* h( A, O3 Q+ V# s! M" h. Q+ e) kA:Zucchini, eggplant, green peppers, onions and tomatoes3 ^* {) a/ @" j" b6 n6 @6 O
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )( M1 v: J2 ?* f) t4 c
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( a4 Z& E, b! {A:cook food in quantities that will be used up within 20 to 30 minutes.; y4 `! |% K  u1 N
大批量烹煮食物要在20到30分钟内" Y. }, @) x6 P. T4 E, v
11.What person has the authority to issue a Health Permit?
: S/ K; k4 T, N# d  B8 {谁有资格颁发健康证(卫生证)。1 \; C9 S1 S+ Y; S( z* S# B, I
A:Medical Health Officer.  m7 {& M5 _- m" W) G9 O
医疗卫生官员。, x1 `: b& b6 S8 F- k  ~: u/ S; R
12.For what period of time is the health permit valid?' X. a$ e# v0 W3 _# M9 }+ H
健康证的有效时间是多久?
6 r0 Y% c2 r2 EA:12 months.12个月- r3 x# t) Z) L2 j* i: h- h
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ f8 V$ \) x& a4 o7 `在食物和饮料准备区,通风系统换气的标准时什么; q* r, \1 ^: }! v, |! _7 ^
A:08 times each hour. 每小时8次
- o. q' u4 W( k( ^& G% v14。The minimum temperature for manual dishwashing in the wash sink is8 F  G8 B- }* d% O( @
手工洗碗,洗碗池的水温最低多少度?1 O- e# W$ ~) D& Q4 L9 Q3 T6 I
A:110 degrees F (43 degrees C). 43度
+ x; Y/ K# w6 \7 t# g15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 U5 u: w, q8 a) @# S& d2 ?
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
& {$ j% }/ l8 b- F# ^A:180 degrees F (82 degrees C).  82度4 a- H( c- f  F; y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called3 [( W$ m  d. A
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  b# n# ~, s2 o0 X  ?5 fA:en papillote.  法语自己理解. y( ?; Q2 _) A* }
17。Wing or Club is considered a' b+ `& @) ~, u( s
翼和CLUB 被看做是一种...0 O& g2 R- o- C& {% \2 p: x8 g
A:Bone- In Cut     带骨切
5 w, R6 s# ]+ d$ J( _18。New York is considered a   纽约牛扒被看做是一种
/ Y! n% ?2 c( E" }A:Boneless Cut     无骨切
. Z+ `- E- f" g0 b# f5 W6 M19.In general, a court bouillon for freshwater fish will contain; z2 Q3 A/ r9 b6 j- k& ^  p+ q
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
. A; B% S" w1 RA:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 W# j1 P( |0 P
和做海水鱼同样数量的调味料和香料
3 X$ F# {: n+ B  b- D20.Anise is very similar in flavor and appearance to% y: _- w# p* ~* O. E( s( }
八角和下面的那种原料有相同的味道( Y3 ~7 ~. X# H9 T* ~+ e
A:fennel  茴香
5 H: F0 [# @! v6 E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- S+ M9 i2 O" R下面那种原料更像大葱且有平面的叶子0 Z) ]& N4 u% @; Y% ]
A LEEKS  似蒜葱 (这边人叫京葱)+ h' Y4 J2 w; ~4 [' f  y; g
22.Which of the following cutting shapes refers to a small dice
5 `# i' x; t. W+ U/ q3 T下面那种刀切形状指的是很小的粒(末)
; v9 ]0 Y1 |" [# M# lA:Brunoise. 法语: 粒或者末,先切丝在切成粒。  E9 h9 S$ q% M& N  C
23.Oil is added to the water for boiling pasta in order to
0 N& l/ L* ?3 ?: j) o, a向煮沸的pasta (意大利空心粉 )中加油是为了, b/ W7 x" \6 z# O0 z* @# b$ g# \. d
A:prevent the pasta from sticking and to minimize foaming action.
/ L6 U. L1 T6 g防止面条黏合并降低发泡。
; n, h3 c1 K9 I. \7 r24.Which pasta dish features pine nuts and basil?
" ?$ ?" K1 `) p2 B" ]% G5 o下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* o$ l$ z/ |8 FA:Pesto.一种绿色的意大利面酱 8 \: n) y/ H+ a  q
http://www.tianya.cn/techforum/content/96/563836.shtml
4 }8 B2 o/ S: l4 @" G* H" o" Z/ t6 b  k
25.Which of the following is a spring vegetable similar to spinach?6 ]) Z( E2 a+ `- M
下列哪项是一个春天的蔬菜类似于菠菜?
* D, L% ]" ~5 R. ~2 _. q4 V! DA:Sorrel. 酢浆草。
# Z/ r. L5 x- T6 w  t( Uhttp://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?
大型搬家
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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:( w5 `0 k  B7 E. r+ n
哪位厨师最早带来高水准浮夸的美食
; E. A2 P+ i) p: _, W3 lAAntonin Carême 人名 安东尼·卡罗美
6 N/ x& |6 w* H! t" C- }# o6 T( a% I# Q* w6 a
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 _, y$ N* K5 e  W. C0 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 。
2 k- }7 G# j+ mA:Cast-iron stoves         壁炉
1 u* s. r% O3 `2 ehttp://www.usstove.com/products.php?id=64 J* f' H& |  l, f; @# Q
+ N, R+ i0 J2 k# y
28.The French term used to describe the roundsman, or swing cook, is:% i9 b5 A/ C. ^* Z
法国术语,用来描述roundsman,或摇摆厨师是:" J1 [- x0 ]/ C2 A0 o$ F  |
A:Tournant   图尔南
0 ?0 U( E( u% \, C1 u0 e) y
1 X; u1 T. U6 s2 }. s! `: z$ R+ ~29.Another term for the wine steward is:
: h  Z, h2 ~) d: z6 ^& B9 t葡萄酒侍酒师的另一个术语是:
3 _6 c4 z/ p7 A0 FA: Sommelier 侍酒师
# U9 O) J  [" o! C: S4 m: P4 B; P% ~# D+ A
30.Molds, yeasts and fungi are examples of a:! S* \0 D" e! C! H+ v' Z2 D
霉菌,酵母菌和真菌是一个神马例子
8 K( g$ r( h9 `! ^. I2 jA:Biological hazard 生物危害# M1 \' s" F" R4 i2 ~. L3 O9 t5 E1 S

3 b+ |! t+ D  w) g/ _% }! o* `6 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. Q  o0 i5 n' q2 B. g根据加拿大食品检验局,食品的危险温度区在多少之间:
+ M, Q3 o5 J9 N$ R# {A:40° and 140°F (4–60°C)     4-60度
) L! ~! U: V* G! m! [5 ~' D' z
/ ]* _8 {# E; b7 u$ n32.All bacteria need the following for survival:$ u3 u1 G/ u. w/ g; r3 Y( F
所有细菌生存需要以下哪些内容:: [( o& }1 G7 F3 X0 R* Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
) y' s! E5 G5 R, a) O/ n. f) g+ ^4 D. C
" p0 B' q( t- w1 }! N9 M9 d33.Which of the following correctly represent critical control points in a HACCP system?
5 T9 s2 {6 E7 X  j" b以下哪项正确表示了HACCP体系的关键控制点?5 I+ a, x% x0 O8 B8 B' ]# J. |* K/ z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 ]2 d: A, c0 l, m, l6 Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
: q. X- j0 x' [$ e. k6 {5 u) P
3 G; d3 E* `: i, u0 }, K. p: C0 ]7 b+ S34.Which of the following is not an example of a carbohydrate?5 Y; O3 \3 J  _7 U0 M9 S/ R
下列哪一个不是碳水化合物的例子?
$ L4 N/ s6 M/ p) tA:Essential nutrients 必需的营养物质
* l8 ~7 }0 z. f9 B2 u* n2 g$ u' D, E5 \5 w; Z" V! d6 A
35.The process by which a liquid fat is made solid is called:6 e* m3 v9 O6 z( ^
液体脂肪做成固体这个过程叫什么# v8 y& U2 h$ o' a; `  e$ n
A:Hydrogenation  氢化7 k* _' G" k! S* [0 D4 v/ s

* z+ j# E. [' ]4 W7 Y36.Which of the following is not an example of a fat substitute?) e5 ?. R  M6 o- I
下列哪项不是脂肪替代品的一个例子5 p0 H% Y! T+ m6 ?4 w
A:Acesulfame K  安赛蜜K表: M! A) K8 W% ]3 T' _. K" j

# Y( P* S% G9 j8 d" i4 A  R37.Health Canada requires that a product labelled "fat free" contain:
6 K3 Q1 e9 B0 p* l8 B7 y3 h/ |) M加拿大卫生部要求的产品标有“不含脂肪“包括:
! [: U' ]* \' c" ^; E0 cA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, e, U$ G# u0 o9 K# y

. p' |# W' c2 z; x! }% `" P38.Which of the following is not a problem associated with converting recipes?
& {0 y, b) L4 c% t下列哪项是不相关联的转换配方问题?
; G) i1 v5 n* q3 \, v' }9 eA:Unit cost 单位成本) @8 ~& |. x! U1 G7 L, f0 G& Q* L
" d8 O* n& e; e9 x4 M# @
39.The condition or cost of an item as it is purchased from the supplier is called:
3 ]. M4 h8 w( F$ y7 @6 p# u% D从供应商采购的物品的品质或成本叫什么
5 n6 o  N1 N  ?  sA:As-purchased cost 购买的费用
  x# X' a& b$ A+ U# _3 h3 y: R; x  P9 n1 z" u8 ?; U3 n
40.The amount of stock necessary to cover operating needs between deliveries is known as:+ u7 Y- g8 [  p* v& Y" @9 O4 V
在新货到来之前用于日常所求的必要库存量叫什么
. X. m' j% G- `' _$ ZA:Parstock 基本日常最低库存% v2 B  I2 z4 F

5 }' i0 n  n! i- T9 {% Q41.Which of the following abbreviations is used to describe the proper rotation of stock?9 q. ~* A* i+ W# s! W% |, a
下面那个缩写是用来表明正常库存流程?! K( D' O) J: ?! L
A:FIFO=FIRST IN FIRST OUT 先进先出
, _0 Y9 X& B. f: q( t6 y' [* }8 j, Z/ k
42.Which of the following knives is used to turn vegetables?
& |& t5 M+ z8 P- J下面的那把刀是用来打开蔬菜吗?! H+ \% J) W; g8 z: e1 _* A9 v3 Z8 R
A:Bird's beak knife   鸟嘴刀$ ~( y0 V/ k" h8 w# D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: \3 _8 k: ]1 o, R% T$ l5 D/ ~+ e, R0 q1 B+ t% d8 a! T
43.What is an instant-read thermometer best used for?2 Y- y% |0 D, b" {) N
即时读温度计最好用于那方面?# F7 f6 E8 g6 I1 L6 e0 t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% d: l2 J4 X1 T2 ^7 n9 `8 u/ `3 \* H0 g
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" ?/ y! A/ w2 M' N) [下列哪些金属材料受热均匀,通常用在铁板而且非常重. A) a3 O* R5 {* ]; |5 m
A:Cast iron 铸铁
5 x- Y/ Q" ]/ R; G5 k8 G& n* J/ A
7 B' [# Y4 l' E9 v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ {7 ^0 L; ?; z  Z
哪件装备下面有一个可移动的碗和一个S形叶片?2 U2 k+ Z) P5 n! G
A:Food processor 食品加工机
% m( N" s; k# o5 ^2 R' u) w, Dhttp://www.google.com.hk/search? ... iw=1263&bih=572: b. r* W8 i. `3 L( z
( ]# t( l$ D4 w
46.Which of the following is not a rule for knife safety?$ j7 z, e# o/ b% d9 `+ g9 T
下列哪项不是用刀的安全规则?* `+ D' K  V6 U0 k' L. c9 |
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 d9 g. j9 N. U$ q6 I8 Y3 c: V; E( i/ y- F+ @& F
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  P3 c2 }* g2 L# r* ]把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 V7 C" f( F3 i$ B
A:RondellES , J* a: [$ G# z2 l; Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
9 u6 |! u# Y( s3 n% G* K5 L; _/ i5 `/ l$ t. e
48.Which of the following is a diced cut used to garnish soups?
; G) f. P: a2 y) Y下列哪项是切成小方块用于汤的装饰?+ n; Y7 E0 {; l5 o- b0 i
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) e+ F" D6 @4 y6 }  j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ C+ V7 N, X. H5 J( E
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!!——
! {2 `- l1 Z% A7 @& k* OA:Gaufrette 7 Q6 y0 g* R( m4 C; H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 g5 t9 U7 D8 E" u) O
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" b" g( N4 h5 i- e! o! r% N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, S9 M" o$ N/ j# e# H& T
% O* U. a! R* x! |" I
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, C; W- r# K7 o/ p) \  m- q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)9 b  O# U8 J! Z* p* Z( G
A:Cilantro 胡荽叶 香菜3 [4 Z0 e* g+ G2 |5 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% k& k3 g7 \4 }3 [1 f

& {, K/ T: L) Q" ^2 c8 t/ Z60.Allspice is made from:3 q0 T$ x5 W; D/ V
多香果,  多香果香料是什么
* R3 I# ~( n: ~+ v$ `http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 z- Y# v1 U. X# [' b- `* X. a3 y5 q
A:A dried berry 干浆果
/ y5 j1 T- z2 p5 X* l. b+ Z7 {, W$ y( |" ^
61.Which of the following are used to make a sachet d'épices?- K7 L% n. @1 D. G" m" k
下列哪些是用来做香包德épices?! W; |6 m7 i1 `% D* E
http://www.sachetcatering.com/8 k! L5 t9 Z1 x1 |! g0 b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ j. X: Y8 n' I( w' f4 L
+ R/ P+ m$ u+ ?, t2 [8 }4 ~/ F62.Which of the following condiments are not soy based?$ U* @) }8 h, e0 a
下列哪项不是酱油调味品的?" J1 Q' v" P6 b" |3 t
A:Wasabi 日本辣根
' g* m2 j$ b. p# v( T% s1 H" k2 _# J  p" p$ r6 x; i; J$ l5 G
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ j  B6 H: Y* I+ j) @! 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:
6 D- Z$ X  {& y. W  GA:Pasteurization  巴氏杀菌
6 H' F' {, P6 t% R6 i, N8 l  X- \$ D' I/ W
64.Which of the following steps is not the correct procedure for whipping egg whites?
/ B4 S; d" i4 H8 H. ^. N! r下列哪个步骤是不是正确的蛋清搅打程序?2 p/ h( k. h6 f; Q/ X& W
A:Allow to rest before use. 允许休息后方可使用。" Z4 q4 G# l1 }9 b0 B( J

$ F: e5 v8 d' H0 s9 j65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 t. n( k# Y9 b1 s9 a- Y% @A:56g and 63g 56克和63克  [- W6 `! Q+ D/ s
' ^- M4 b! Z5 F) ^
66.Evaporated milk is a concentrated milk that is produced by removing+ S5 h" d3 t! L/ N" r0 q
炼乳是一种浓缩牛奶 是去除什么做的& f1 W0 A& J+ a' {5 B: H
A:60% of the water 60%的水" c  c/ J0 F- c3 J  ?$ f7 W6 E6 o
# E! `* v# j: ]4 G. P7 h' D, q, b
67.A method of cooking that transfers heat through a liquid or gas is:
( B9 |4 A) B5 Z9 G' a! Y! l( V8 Q3 z# Q一种烹饪方法,通过转移液体或气体是:
: y6 F9 A5 Q( D) OA:Convection 对流
* B$ f4 [+ |+ q+ B6 Z
# b, [  y" v0 E+ R. O5 O68.The cooking of starches is known as  烹调的淀粉被称为& F" g6 ]% x6 V9 Z0 C3 T- Y; I
A:Gelatinization 糊化
% Q% x- D% m( t4 ~% R/ J: q! \: P7 n
$ h! }6 j8 H* R# T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 S  }' S( |* X) J  B- r% C8 y) w; FA:Braising 烤
$ N( L: y( O5 V& v8 n% }8 {- ~6 R1 q
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:( }+ T8 x# B3 N' D
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 Q* c- G/ X0 J
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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( P% Q! g* D0 E  V) nA:Fumet 原汁- \& K' `: R$ N. I1 q& f# l2 j  H

& _  Q8 w$ y0 h' U4 Z1 _' Q72.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
. t: W; F# H1 F& f- W+ w" pA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
. S- N! |! L5 i8 ?  Q6 v. P7 F* P$ g/ H, G8 C
73.Which of the following is a principle not used in stock making?
- N3 w0 F$ N# v$ G. U下列哪一项不是用于制造高汤(低汤)的原则?
$ e& q; o) N1 r. tA:Start the stock in hot water.开始在热水中操作$ g4 C9 ~" {6 q5 z5 F
/ W# E& j0 {# m- i6 s
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
6 B3 Y" e3 g4 F% A; mA:Remouillage 法语熬汤9 G2 G/ o: R1 p% }
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