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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。
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' Z$ m3 R- @1 b- Z9 C0 W& W5 n3 p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。
0 X* D6 x6 m  K3 Q# V2 Q! 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
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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
鲜花(33) 鸡蛋(0)
 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4 |( R5 r- p, q4 P# D7 {* n
1.Which of the following methods should be used to determine doneness in a New York steak?/ q6 Q4 Z# o  D% `" p% A( 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); V5 _& Z& U% y
A: pressure touch. 压力触摸
0 c1 o& F# K5 l- I; t2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid- A- K5 p/ f7 o4 {* J3 A3 ^
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 K/ U- l" {' i$ x5 }' UA: acid  食用酸
8 n4 A! N1 c8 a+ O# y$ \# A7 ?$ i: V* v3.Vegetables are major sources of which of the following nutrients?* e$ q0 a7 u$ E
蔬菜中包含的主要营养有哪些
7 E( D3 K# P' p' P" X$ V4 Z" uA:vitamins and minerals. 维生素和矿物质。/ R) C. E/ M$ a7 u6 ]
4.Cauliflower is commonly served with
6 _" K9 K) G1 M$ t( M2 }花椰菜(菜花)最常见和那种酱汁搭配
3 y0 w6 d- r- m- n1 `9 k' nA:Mornay sauce. 奶油蛋黄沙司* G: j2 N' ]9 I, E: F
5.Which combinations of products are found in pie dough?
6 `5 A+ L/ \/ p下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??), H6 ~# k( G2 [% E& o
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# M$ T0 ^2 x' L  ^. s6The French term for mussels is 法国语青口(海红)叫什么
3 b+ W! b3 h- e6 z& r; rA:moules.法语青口,海红
! u6 x- @, ^* t) Y4 `7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, j1 S) ]9 [* R% v! `& L4 C0 J
A:faintly fishy. 稍微有点似鱼味
  S5 |- W+ C+ ]4 V9 w8 F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用7 T$ I- z$ X' w( L4 J/ L
A:2 days. 2天( H5 T/ S6 f2 X' I4 B2 h) m
9.What are the principle ingredients in ratatouille? ' }- U  q. t8 @, l) K2 U5 `3 l
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
) [$ r2 ]  e' J, y$ V  o  ZA:Zucchini, eggplant, green peppers, onions and tomatoes
: R! L6 H# B2 {. H! J+ `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )# @9 ]0 s/ i. J/ G4 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?( |4 v/ i2 X3 v# ~
A:cook food in quantities that will be used up within 20 to 30 minutes.% ?/ L/ w1 m! E' ]5 @
大批量烹煮食物要在20到30分钟内) q$ C5 p- f0 G
11.What person has the authority to issue a Health Permit?2 P) B1 G  N: x
谁有资格颁发健康证(卫生证)。
: E" x3 T* l( L, p( m- NA:Medical Health Officer.1 i: l3 S; \6 w* ^4 r4 ?# k
医疗卫生官员。
- y4 B3 d7 Q" P% }, s/ J' j8 H, S3 N12.For what period of time is the health permit valid?9 x) z  Q! R. w  k1 O
健康证的有效时间是多久?
5 m0 q4 W. v+ n" yA:12 months.12个月+ e# v1 N6 y' D9 \% |& c
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 E4 L5 w6 p$ B) G% ^0 H
在食物和饮料准备区,通风系统换气的标准时什么6 Q! X7 H( O* j3 B
A:08 times each hour. 每小时8次; K' F+ p$ y# i" R7 Z  E
14。The minimum temperature for manual dishwashing in the wash sink is9 V8 Q3 o/ V$ F3 z
手工洗碗,洗碗池的水温最低多少度?$ L  X$ F4 ?8 s; J- f% @% K
A:110 degrees F (43 degrees C). 43度
% o  S* H* l' ]6 |& J4 G& [: {/ [9 G9 ^15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, ~  a) D  _  w" M( w1 y: ]用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ Y+ K7 F0 b$ q. z! |* ~# [A:180 degrees F (82 degrees C).  82度4 a7 ~  F5 V" Y% H7 S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called6 ^+ f& g# S, P' O" m
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)* B1 J/ O& h! h( v2 K0 E3 b2 F8 r
A:en papillote.  法语自己理解
4 ?. h, Z. N5 u" h  N. [9 ~" Z1 n: `17。Wing or Club is considered a# H3 E) W6 @+ p- I5 [
翼和CLUB 被看做是一种...- t0 B, L6 J$ O  e/ ^" N1 g
A:Bone- In Cut     带骨切
9 ~7 m1 `9 P; V2 Q7 s" W18。New York is considered a   纽约牛扒被看做是一种& L5 h% `" ^3 Y7 F' N$ a: P% Z
A:Boneless Cut     无骨切# s% V4 d) ^& L/ r5 f
19.In general, a court bouillon for freshwater fish will contain9 ~8 y9 e: a* U6 B: H
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
6 X' b# j! n; T6 C3 B1 X1 z& BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 @& N3 S6 t, }& i- k7 K. E
和做海水鱼同样数量的调味料和香料
! K" P4 b; Y& ?  H: [% p' h20.Anise is very similar in flavor and appearance to
' e! ]2 r6 G& I' C# P& F8 o& ?八角和下面的那种原料有相同的味道9 u7 p  }1 R/ g; L
A:fennel  茴香
5 i: v4 X3 R, X, o8 a( u21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' s9 ?; t, ~# j% t4 [8 _下面那种原料更像大葱且有平面的叶子
! Q3 ^) c9 P) z- U7 p5 fA LEEKS  似蒜葱 (这边人叫京葱)- E2 A  w8 d: K9 i) C+ \% H; d0 n
22.Which of the following cutting shapes refers to a small dice2 Z5 O6 `& l( q* A9 J# ~
下面那种刀切形状指的是很小的粒(末)
2 _6 P- e2 e5 Y) o, y3 YA:Brunoise. 法语: 粒或者末,先切丝在切成粒。. _( V1 Q/ \" n# |9 X
23.Oil is added to the water for boiling pasta in order to, v9 M) z1 U5 T- T# P; r
向煮沸的pasta (意大利空心粉 )中加油是为了
  ^& Y) y0 I$ W' fA:prevent the pasta from sticking and to minimize foaming action.
: n1 J7 ^- g8 v: C; R" W$ y% A7 Z防止面条黏合并降低发泡。
" e9 Q* w+ q0 H24.Which pasta dish features pine nuts and basil?
) {# R- p% D* u3 M% }6 L1 N. h下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* K( j( _; `3 k  g( z7 V7 ]
A:Pesto.一种绿色的意大利面酱 6 D! c3 s/ E, f9 o
http://www.tianya.cn/techforum/content/96/563836.shtml
5 n! N" w8 Z4 W0 X  q& l' |' Y2 w' T: Y% F9 N- A/ ]/ z
25.Which of the following is a spring vegetable similar to spinach?6 u4 v; [$ Y9 M" y# e5 O7 c2 |
下列哪项是一个春天的蔬菜类似于菠菜?1 J$ V' g9 b, m% Q2 w( }
A:Sorrel. 酢浆草。
  M& |9 h8 @  X) n0 }, vhttp://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:
3 b4 p% X' g( \1 v( L% U哪位厨师最早带来高水准浮夸的美食
0 Q+ J' N3 S- {0 P' @7 R) zAAntonin Carême 人名 安东尼·卡罗美5 M) f+ `) v% g

  E! d7 u$ E" Y& X' l0 B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 V: n& [& l( n4 R+ V, V; M9 J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ K8 m% O& E4 s6 N
A:Cast-iron stoves         壁炉, g3 e9 u5 b4 y% T$ i4 Z0 n' r5 z
http://www.usstove.com/products.php?id=6: Y3 C( s$ i5 m( \& s1 A6 O
* C8 k, H4 w9 t9 D8 f
28.The French term used to describe the roundsman, or swing cook, is:
. ]; p# \* H/ z/ s法国术语,用来描述roundsman,或摇摆厨师是:
- b% r1 ^7 J: W% q( E$ _: tA:Tournant   图尔南
" Z* ^  i* {% W: |2 v' r  ?1 m# i) Q! W# L" i
29.Another term for the wine steward is:' v! P# f! H4 {5 A0 Z4 y
葡萄酒侍酒师的另一个术语是:
0 s9 q, f* s# S! u1 ^! @A: Sommelier 侍酒师
' U! `) v% p2 L$ T1 S* P2 F. H% U  A2 n& {
30.Molds, yeasts and fungi are examples of a:, K* V+ a' z) j( Q: [; d
霉菌,酵母菌和真菌是一个神马例子
- c% U% f6 _  v# @2 }6 YA:Biological hazard 生物危害) {9 n( e7 S6 Z) j
( G# `( l- T. ~! ]4 f# |& N
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ U5 f9 K' K9 {8 N& h/ L8 r. ]根据加拿大食品检验局,食品的危险温度区在多少之间:
& |6 b' v0 r' v" S/ @A:40° and 140°F (4–60°C)     4-60度
+ a0 u/ R  w; W  y* u
  k3 z2 j3 n4 _8 Z# `. c32.All bacteria need the following for survival:: k4 |+ E0 F/ G$ f( A. b% ~
所有细菌生存需要以下哪些内容:  q: O8 m* v" Z4 S. H, B9 l
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& r0 p" k# }6 F9 U

$ G/ J+ o8 a9 B* H4 `; m33.Which of the following correctly represent critical control points in a HACCP system?- J# E) _) n7 d+ B- s( i; L
以下哪项正确表示了HACCP体系的关键控制点?0 W: H( @. v" z$ ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : H# P5 h4 x. v4 M
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" E- ^; R) k0 h4 {7 Z
2 z5 J+ w& A) ^( q, {) r, u
34.Which of the following is not an example of a carbohydrate?
8 A7 N7 U# M, J" u) \下列哪一个不是碳水化合物的例子?
3 V4 y7 L2 M) e1 dA:Essential nutrients 必需的营养物质8 G2 n. I5 F/ R: s: u
+ g  {) _) ]5 P' E
35.The process by which a liquid fat is made solid is called:* z& S8 E( k2 D  t1 z5 }* y) c* S
液体脂肪做成固体这个过程叫什么
/ d2 R7 W1 R& U/ t1 O$ `, E! ]7 u: f! \A:Hydrogenation  氢化/ u7 P' B9 N  ?

0 b/ i9 \! I( s/ p36.Which of the following is not an example of a fat substitute?
) N2 f" j1 I* G  R- S7 n& t3 i3 ]下列哪项不是脂肪替代品的一个例子
6 Q+ z  J0 F6 ~& F' ]A:Acesulfame K  安赛蜜K表& r0 k! E% f0 L9 f

" Y, Z$ _  l; ]+ d/ {4 l37.Health Canada requires that a product labelled "fat free" contain:
% U' d  ^4 Y& z. ]6 v加拿大卫生部要求的产品标有“不含脂肪“包括:
' ^) M% O$ {) D1 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' S( B: C( i  x8 Q: |  R: t
- x% r3 M, r; ]( r$ p0 r. K" U1 a7 S
38.Which of the following is not a problem associated with converting recipes?
; M3 |5 t5 s5 L# C下列哪项是不相关联的转换配方问题?
- v- m! w* c; Y, z* iA:Unit cost 单位成本$ h' n9 Z9 N, z: |5 N: u

1 o) k4 d1 o% W4 i39.The condition or cost of an item as it is purchased from the supplier is called:. i( U8 j* }1 ]% z% R' M
从供应商采购的物品的品质或成本叫什么
; G1 ?8 z! f( z# ?A:As-purchased cost 购买的费用& W$ Y& q. u$ Q# ^% [, Y2 A

; K/ H) m$ k" |( ?; W7 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ a7 K. v/ D# j  C- G% |在新货到来之前用于日常所求的必要库存量叫什么
+ M7 y- z9 @, G& x# f- j# kA:Parstock 基本日常最低库存
, P" O; @2 B5 [  T
/ m1 Q$ N7 m8 g; ^, q, W, S( e41.Which of the following abbreviations is used to describe the proper rotation of stock?
' ]8 B; m. t+ L% y1 |, S8 H( [/ E" f下面那个缩写是用来表明正常库存流程?
0 @/ g0 F6 O: T. Q4 P/ HA:FIFO=FIRST IN FIRST OUT 先进先出
- ?" R7 T5 C& [9 l
; y) a4 @) M0 J2 C/ |42.Which of the following knives is used to turn vegetables?
7 E+ z- A( Q8 _1 y( B- R下面的那把刀是用来打开蔬菜吗?1 a4 V: ]# ]- U) f! q2 t( v1 X
A:Bird's beak knife   鸟嘴刀' J6 g& V$ P/ _
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: L( t9 ?# p# s9 _5 ~6 ]6 e: x+ W  |+ F( o6 O- c0 {$ \7 H
43.What is an instant-read thermometer best used for?
! m7 c3 {3 W" o# [' J1 v  n即时读温度计最好用于那方面?; r, S; p" _' `9 y+ t, S
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 w/ X6 U( t' [: c  U

6 L0 F" ^; G4 G+ K7 P5 o5 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ t# Q1 V* H. T$ o4 U. g下列哪些金属材料受热均匀,通常用在铁板而且非常重; s- V* N4 D/ t! m+ j% t) }
A:Cast iron 铸铁1 l7 {+ i4 L3 M0 }; T. f2 W

3 A# u8 \9 ?$ G, G- ?5 S+ h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* w; {5 E/ n! C( }) d% X0 D哪件装备下面有一个可移动的碗和一个S形叶片?
0 B$ J1 A; I0 Y5 S* N3 k& gA:Food processor 食品加工机# ~+ G* b2 I* h: J6 k
http://www.google.com.hk/search? ... iw=1263&bih=5723 @3 A, i$ `% J( G

- ?3 B8 a9 a6 [46.Which of the following is not a rule for knife safety?
; h( M1 J& Q( h! A& `下列哪项不是用刀的安全规则?% a# g  D- I# w$ Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 i1 v. N& I( o$ z0 p; g
# q+ o5 p5 M; u  S8 {7 e
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( z  g& L$ _# J6 ^# y3 i把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: x; O1 q8 f5 ]1 bA:RondellES 5 C3 K9 j1 g! V0 u" T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 J9 {6 d/ ^, s2 t

, v& q# M5 X" Y; B- w/ j48.Which of the following is a diced cut used to garnish soups?
; i# Q+ @: R! b1 n下列哪项是切成小方块用于汤的装饰?
+ f8 |  t  H! b1 a# qA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm  R3 U% p; h+ |5 t6 \( u8 [
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 C" S/ n6 a, 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!!——6 @, }2 x4 J9 a
A:Gaufrette % w* M- K+ r, q( O$ |( R
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% v  T0 u6 C: b  J% I, `  G& z9 c* T: hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- S. B/ J- e. |: ]
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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. V  U$ P7 O( F0 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 i: H& T- M) w1 R8 N4 ^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)
/ O, m  P- A, a& \/ I' x0 B  UA:Cilantro 胡荽叶 香菜
% q. f' ]/ q& r. w* Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% h7 y4 j9 ^. M* i( N' \6 r4 c/ O) ~/ x) C
60.Allspice is made from:' ^5 A3 s8 x1 A
多香果,  多香果香料是什么0 b3 d# c! n- g. p5 I' Y, g8 V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ c3 n% T+ X2 ?4 @! i# x  N, `) [
A:A dried berry 干浆果  q, ?% M' U, \2 u) `- F

% a2 c, T4 f& \! x61.Which of the following are used to make a sachet d'épices?
0 }# X0 z8 U( r' w' g$ a( S; g" s下列哪些是用来做香包德épices?5 h: H: W. P$ t" j% k( J
http://www.sachetcatering.com// G5 f5 @/ i7 O
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: S: `4 c" q( T$ Z& N

0 g6 L' R# L2 h0 U3 Y0 _3 _5 o62.Which of the following condiments are not soy based?
& t' U' D( l. E1 h下列哪项不是酱油调味品的?
* U) {3 T3 U* X6 kA:Wasabi 日本辣根5 @$ F4 Q/ W+ o. z0 [8 o7 `
! ]/ r" |' S: T- ]; Y
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:. h% Y- q, O4 z( B% @
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:; z5 \. a0 `/ T7 Q% z9 O$ e
A:Pasteurization  巴氏杀菌
( u. t6 |0 S) V( l5 c
0 b( P- n' k/ r$ c64.Which of the following steps is not the correct procedure for whipping egg whites?2 E; `. n# f- x) I# |0 C/ q8 b
下列哪个步骤是不是正确的蛋清搅打程序?! Z" t5 v1 p; J+ |( ]# p
A:Allow to rest before use. 允许休息后方可使用。
6 P- @) Z* o9 k' X* z+ W
% l. ^9 M- _8 @! I  e3 b) B3 \& E$ g65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 Q6 A# I" g$ A- Z0 jA:56g and 63g 56克和63克
9 o( ?6 f' P0 l* a. P4 B- y0 M$ u2 K% A1 O( ]
66.Evaporated milk is a concentrated milk that is produced by removing" g; I( h& p# Z" ^' J( w
炼乳是一种浓缩牛奶 是去除什么做的: S. w9 q2 c) D" x1 F1 C
A:60% of the water 60%的水
1 H( a8 D' o( H% g5 v3 r' _7 Y/ o8 `2 I+ m* `/ }, {9 l( n7 H
67.A method of cooking that transfers heat through a liquid or gas is:
: o% j1 Z2 W! b9 m3 _6 v一种烹饪方法,通过转移液体或气体是:
" l5 ^; B- }$ P, L5 Y7 eA:Convection 对流
6 v9 s) c' q5 R4 Z5 x+ ~- A1 {3 ]* ?  J* w( S4 M' X
68.The cooking of starches is known as  烹调的淀粉被称为5 ^) F& d. a' U) x& x
A:Gelatinization 糊化
: {0 e7 O1 V2 p0 K$ J% p
( y% C6 w$ ^8 i& n6 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! v& _4 d" @% ^* u% _A:Braising 烤" v( U/ @9 s" i* I: F4 X

5 c! A, a9 V+ e70.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:; X! e/ D1 x4 _* j, ]
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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! r7 T2 h* o4 c3 h' M' K7 B, d71.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2 h1 s6 Q7 z0 F, U6 O2 f( t& Q
A:Fumet 原汁
* Q' B+ e2 J: M: B8 @* A; G! \  O
5 U8 G3 F- g; E3 D) v1 x72.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1 u, d( {0 Z7 y% j4 x
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
$ H4 V* l* }& B. ]  k# n; z
* Q- d* Z7 o8 s. S0 }3 k73.Which of the following is a principle not used in stock making?
8 S0 F% w9 v7 |+ S! j2 _下列哪一项不是用于制造高汤(低汤)的原则?
2 D- ]+ y5 [7 MA:Start the stock in hot water.开始在热水中操作/ D1 d# \2 l, K9 Z- Y2 b

0 s, F  g) D% [+ D74.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
1 p* f* f' d2 @$ q: s% wA:Remouillage 法语熬汤
6 ^+ R  ]9 o/ V0 D2 ahttp://www.haibao.cn/blog/post/176242.htm
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