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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。
. ]6 w: h% \5 @- I; i$ g) Y
( ~3 y( I' u! C# J8 E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。
* G3 p6 z9 d( [3 G# D- H4 A另外,我还会找一些资料方便大家学习。
大型搬家
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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
9 |' H2 W$ U" U4 k. {( b$ K1.Which of the following methods should be used to determine doneness in a New York steak?! ]8 E2 N* _7 E$ P
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)  T" H* n, W2 p
A: pressure touch. 压力触摸
9 m" O5 D/ V; r) i6 k! a! F4 {% O2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" h$ D4 b2 A& K, l5 S. ]' g2 Z- B
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
4 g- J  K! t  F6 h- h5 Z# fA: acid  食用酸
9 Z7 T6 \( b. Y; a, [3.Vegetables are major sources of which of the following nutrients?
, k3 U+ o& y( b  |( [' `蔬菜中包含的主要营养有哪些# J5 L( w" C! A* y& q
A:vitamins and minerals. 维生素和矿物质。( z( l- [* K8 L- K" d" [8 J
4.Cauliflower is commonly served with$ @. G. L  q8 l& V& |2 N$ g
花椰菜(菜花)最常见和那种酱汁搭配
1 j) P8 ?7 q7 q( B. C. u4 A" kA:Mornay sauce. 奶油蛋黄沙司
4 f3 L+ p' I" l1 n. E5.Which combinations of products are found in pie dough?
  H2 p8 V- D: C1 M下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)$ c2 i. E0 I4 F# q* d/ z% u2 ], L
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 O8 ~0 w# G- d3 g1 J# f* O+ t6The French term for mussels is 法国语青口(海红)叫什么* Z, F6 h3 g! Q2 y* Z
A:moules.法语青口,海红9 n1 P4 L7 W3 S+ n9 v' G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, ]' ~; d, E4 D/ M" c2 q
A:faintly fishy. 稍微有点似鱼味
3 `* w4 N, n9 T* z, D, R( o0 W8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 k+ c  B1 w+ M$ |. r/ u
A:2 days. 2天
3 n# ]! a# l  M- b: r9.What are the principle ingredients in ratatouille? : _1 Q/ y! N" D" f8 c
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)# q3 I( F  h; v3 @
A:Zucchini, eggplant, green peppers, onions and tomatoes) Y/ o" ?& O7 L1 e
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 x4 ]! ^* ?4 L8 A$ z' {% n" J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 A+ B( s' v) y" _, A% h2 D7 n0 O; Z
A:cook food in quantities that will be used up within 20 to 30 minutes.
& |# F* w5 j. [8 l8 A# @) f大批量烹煮食物要在20到30分钟内2 Y% L7 [( X* e# d" W
11.What person has the authority to issue a Health Permit?
, G5 O" y& s! f谁有资格颁发健康证(卫生证)。( n$ w1 A: }8 n
A:Medical Health Officer.
: e! b; _2 M) D7 s医疗卫生官员。( x2 B( f0 `! i+ x6 ^. C; [. o8 ^
12.For what period of time is the health permit valid?
: O, Q- |0 H6 R健康证的有效时间是多久?. U. r* c5 K: ?! A. K% K6 f
A:12 months.12个月; Y6 w/ B8 _: y! X4 l
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  m! w8 U+ T, a$ g
在食物和饮料准备区,通风系统换气的标准时什么/ q6 s2 ~2 X4 c6 |' {+ I2 ]* l4 Q; Q
A:08 times each hour. 每小时8次
6 y7 }: ]! ^( p5 f( [14。The minimum temperature for manual dishwashing in the wash sink is
. w$ q  e( V) C# ~手工洗碗,洗碗池的水温最低多少度?
( k; v0 Z) J) `' T% {. g2 g5 LA:110 degrees F (43 degrees C). 43度% d# w9 K1 \: k1 Q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 m  C- J$ K1 `) F9 |8 {  h8 ~% V9 g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少8 m9 ?3 r) P0 ]& F6 c
A:180 degrees F (82 degrees C).  82度' U0 K. Y! @4 W( F1 O8 D) q; P
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; H* M% X1 O: Z6 [5 H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 r$ r# Y. @3 o4 A- IA:en papillote.  法语自己理解
% \9 E0 K' y! ~) j$ Q9 `* k/ U* ~( P17。Wing or Club is considered a0 A, C" \6 j+ s% X6 e
翼和CLUB 被看做是一种...
$ K. P; P) S0 V; vA:Bone- In Cut     带骨切& t2 i! G" E# i2 C
18。New York is considered a   纽约牛扒被看做是一种
$ I% C7 Z, q% Q3 ]+ ]- L' q% aA:Boneless Cut     无骨切
6 n; g2 `3 A/ [  q* O8 |19.In general, a court bouillon for freshwater fish will contain& I3 w, E/ h$ y6 G: S7 d% Z# s
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1 s1 A/ O+ k- a; Q7 _  N
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 a8 C7 @0 g' n8 e! w! m和做海水鱼同样数量的调味料和香料
: f1 D: ~. i  a, s. J20.Anise is very similar in flavor and appearance to
7 h: A" ~8 Q- Y; g八角和下面的那种原料有相同的味道
/ T- J: {  b0 F0 oA:fennel  茴香9 n( T$ v6 `: A7 u9 k
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 c3 I" A% Q8 C+ B
下面那种原料更像大葱且有平面的叶子
1 X+ e: z: E. w: W- }A LEEKS  似蒜葱 (这边人叫京葱)( ]) {" w! f" {( Z9 k2 \9 p
22.Which of the following cutting shapes refers to a small dice* I4 a' x3 c3 v. O1 I
下面那种刀切形状指的是很小的粒(末)3 e( f; }, M1 M+ q: Y/ p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" S, ~3 \3 R& e4 k4 x
23.Oil is added to the water for boiling pasta in order to% T8 A& r' N0 u3 E0 p; Z
向煮沸的pasta (意大利空心粉 )中加油是为了1 ?! p* Z9 {3 F* S- f0 h8 T$ s+ o
A:prevent the pasta from sticking and to minimize foaming action.$ f* d: ]8 e2 O9 b7 \& W
防止面条黏合并降低发泡。$ O( _& d/ N, f+ m# T" S, F
24.Which pasta dish features pine nuts and basil?# X8 G) ~# i- T8 n5 D( b
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 l1 F7 o8 K! X/ P  [4 I% t9 j
A:Pesto.一种绿色的意大利面酱
9 h: ^" p4 r  `$ D7 p, Mhttp://www.tianya.cn/techforum/content/96/563836.shtml
  t: q0 f! W$ I) }  u' D9 ]
/ Z+ P7 d+ ]1 ?3 N) m! L25.Which of the following is a spring vegetable similar to spinach?2 F$ @. b4 c7 w1 k& y' \
下列哪项是一个春天的蔬菜类似于菠菜?
2 S' D8 B  x, b1 i; j1 E" I* uA:Sorrel. 酢浆草。
) d. b2 c- ?" r  a; Thttp://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?
理袁律师事务所
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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 x! w6 A% B* c* W" K" n( j( w8 B
哪位厨师最早带来高水准浮夸的美食
8 w/ o. s, p1 cAAntonin Carême 人名 安东尼·卡罗美
" Q$ A* x; r6 N$ n7 J
- T+ A( w# ^% h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* r4 m; g5 J1 o" E7 d: z6 `
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 X2 b1 g" c& r, l8 ^2 D7 _. M) ]1 j
A:Cast-iron stoves         壁炉% w6 Z0 i9 O0 J8 r# t4 T- i
http://www.usstove.com/products.php?id=6* S1 ~6 ^/ J" u9 B- N3 u) a( p

7 n, ?* ?" r& s1 i9 [28.The French term used to describe the roundsman, or swing cook, is:; _0 h. ?, k" p  X& l. W7 u5 d  K
法国术语,用来描述roundsman,或摇摆厨师是:
, f3 A4 f0 S: q" EA:Tournant   图尔南
0 h7 a) ^: f: j9 g" E% O2 v# J$ e, q( @
29.Another term for the wine steward is:+ P) f0 G- b7 L! S9 K- s
葡萄酒侍酒师的另一个术语是:
( V+ m1 e% k% b' Z  d/ S! w+ W9 I5 OA: Sommelier 侍酒师
2 m' T7 X+ J7 V: S- m2 N* `: f8 S) j/ [4 }9 F
30.Molds, yeasts and fungi are examples of a:; s, m) e& i/ u0 x
霉菌,酵母菌和真菌是一个神马例子
7 @& o, }& f% a" g* I  N/ KA:Biological hazard 生物危害
6 E3 F- n; G' I& _- ]0 E/ v7 I, h: P* D7 c6 {  r9 g6 j
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 f+ \  N+ a: b: }
根据加拿大食品检验局,食品的危险温度区在多少之间:6 G. i: u9 P& Q& I
A:40° and 140°F (4–60°C)     4-60度
! ^6 R/ w& q& g5 B
' f: g% X+ N8 e2 H& w% h0 k32.All bacteria need the following for survival:
5 {2 c5 G% D& d. r所有细菌生存需要以下哪些内容:
! h, U* y/ \) [' DA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( g0 Z4 M" g! \# l
0 G1 W! w+ J& D! c+ ?
33.Which of the following correctly represent critical control points in a HACCP system?
4 X) h) _, }* a1 c以下哪项正确表示了HACCP体系的关键控制点?
0 R: l/ V+ v1 Z1 A. B. A. N! RA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# G8 b  ]7 p& J2 D2 h食谱,接收,储存,准备,烹饪,保温,冷却,再加热
+ r6 F0 E8 y. r
" H2 X' T/ D# E! b7 w34.Which of the following is not an example of a carbohydrate?
  J2 e! U% |1 Z$ B2 }下列哪一个不是碳水化合物的例子?
0 {7 v: J8 Y( M6 [; _A:Essential nutrients 必需的营养物质; m0 Y8 z" u. X! p/ u

% `, a9 m; B1 J( s# a6 K35.The process by which a liquid fat is made solid is called:
) K% ?; Z$ ^+ U液体脂肪做成固体这个过程叫什么
& y& y  |$ s- pA:Hydrogenation  氢化
# w( h0 G2 x6 b1 M) P- R' x1 R) a+ l5 I
36.Which of the following is not an example of a fat substitute?
4 `# }3 y1 M( V0 N1 [下列哪项不是脂肪替代品的一个例子
/ j1 B! a! i) B$ ]+ s2 E+ b, kA:Acesulfame K  安赛蜜K表; E, H1 p- \& s9 m+ t. a" l0 k2 E

+ m7 q- d6 Q0 N$ ?" ?/ M' ]4 K37.Health Canada requires that a product labelled "fat free" contain:
8 }' ?5 o* [! r加拿大卫生部要求的产品标有“不含脂肪“包括:
8 m) E+ }+ E* h( Y: }& [A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份: a' u+ f" E  N9 x4 F9 I' A0 u8 ]

. a! P% q8 S+ }1 C! h38.Which of the following is not a problem associated with converting recipes?/ x6 |/ y/ G1 d; J2 H; {
下列哪项是不相关联的转换配方问题?& l' P4 r0 m- y* f  S. w
A:Unit cost 单位成本! q/ }$ g! `7 [/ z

+ v( c. l$ o+ b9 {( y5 o; E; O39.The condition or cost of an item as it is purchased from the supplier is called:
- b9 q) \- P' {$ h* f从供应商采购的物品的品质或成本叫什么3 d+ \$ _' P# g+ x7 F, Q- I, h
A:As-purchased cost 购买的费用5 v+ q8 ~( S$ g6 f8 }+ \+ {
# z1 Y" X: S7 i2 M4 c% g4 ]. s3 J, D1 d
40.The amount of stock necessary to cover operating needs between deliveries is known as:' T' ]2 W/ Y) w' T  z' h  N
在新货到来之前用于日常所求的必要库存量叫什么& G. T$ M3 Y! C' X& p( _
A:Parstock 基本日常最低库存1 ~% X- h- ?) x* R+ X+ ~

2 Q1 Z3 K4 `7 ~7 ^. b! N41.Which of the following abbreviations is used to describe the proper rotation of stock?& N8 {0 z; R, }  D) r
下面那个缩写是用来表明正常库存流程?
6 e$ \  K/ m- m/ _! W, D* n* BA:FIFO=FIRST IN FIRST OUT 先进先出
. F( c  F. F, R7 s6 M: B9 Z2 F5 {- N' q2 v8 t
42.Which of the following knives is used to turn vegetables?
+ g1 h" V% B5 L. Q$ z4 f9 p下面的那把刀是用来打开蔬菜吗?$ p' N) P& [: E
A:Bird's beak knife   鸟嘴刀' g, G" d. W/ |2 N% v$ Q, \
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 J6 H8 _" v" p& M9 t- k  X
* }4 `" Z: K5 z+ E4 o
43.What is an instant-read thermometer best used for?# ~1 q4 N. |& d  Y/ ?6 D
即时读温度计最好用于那方面?$ U1 G' S+ s& W
A:Checking the internal temperature of a roast 检查被考物品的内部温度' l# }: s6 x, |8 \- `3 ?, E: a& p8 Z

& W# f$ y) D4 Q1 S0 I& d/ Q& R5 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. U& `# U2 h" h8 q4 ~. z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
  [, T; L3 f; K7 z* K$ oA:Cast iron 铸铁
; w7 D2 |7 _- M) a8 z4 q) J
' X1 E( _% \9 u$ }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! b: Z" }7 C4 @# d8 m2 A+ \9 H) c& d
哪件装备下面有一个可移动的碗和一个S形叶片?( D4 h: f# S4 v3 }3 L0 f% r
A:Food processor 食品加工机/ [+ P' {# a, j% ^7 t2 A  H9 Q
http://www.google.com.hk/search? ... iw=1263&bih=572) A2 \6 k$ r; z& L
4 I% J; h5 T' F
46.Which of the following is not a rule for knife safety?
7 b( Q  m, T) q& u/ f$ S; @' w下列哪项不是用刀的安全规则?
" Q" P1 N5 M7 Y: K; tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 A- V6 g6 o7 w* P, q! F
& h$ C3 \/ q. ^- z7 O; y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 z* i8 t/ _/ U. x! X& p把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* F3 g9 f1 O# S& VA:RondellES ) \2 e" ]3 d! |& F5 w' v
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% |* \! F: @7 F7 l9 `+ j* l5 h1 o# D+ e# U4 l* B
48.Which of the following is a diced cut used to garnish soups?& g+ g/ a5 o( ^; M7 g
下列哪项是切成小方块用于汤的装饰?
) y- V+ [) H0 o$ O+ w5 ~( _4 NA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm) |# O5 f, y$ r+ W5 w
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ n% g* @" Y9 t2 K# G" k$ O7 d
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 F. d2 K6 m* v7 [
A:Gaufrette 5 p8 H3 W  W# T9 O3 V2 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# ~6 n9 d7 g, m, h/ U+ X
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# _+ }( d% ?1 k' n' CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) b/ A3 A: A) z1 v: p* U8 I+ ^4 ?! n9 i9 ~) B0 S& n+ y
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' n9 a- _7 C- @( W4 |) b1 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)2 X  K3 z: s. {# U3 @
A:Cilantro 胡荽叶 香菜: |0 T' }3 F& C8 [' H4 ~
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ _4 Q' H0 V% v- x& f3 `/ [9 C
7 _3 ?: G) C# ]( V+ [) v
60.Allspice is made from:
" J: @% l$ q9 v) f' {7 Z0 \) n 多香果,  多香果香料是什么
4 \8 k; {2 t0 g; w+ A, N$ ]9 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* z* C! w6 ~+ E; tA:A dried berry 干浆果& s, j" G; n2 Q& S& g
/ @' A# R: g# D. u
61.Which of the following are used to make a sachet d'épices?9 E' F8 y9 J" X8 f5 f6 l
下列哪些是用来做香包德épices?
. i- A& R! h8 Z& hhttp://www.sachetcatering.com/' ?  k$ M; Q1 F- p7 ]- Z/ u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
8 c* w  b: A7 W. ^4 i9 h% U0 x% s* h, u' \# {% p2 q. w
62.Which of the following condiments are not soy based?
! @. m; v1 w) v. O9 L, y下列哪项不是酱油调味品的?
( W% O7 [: A5 gA:Wasabi 日本辣根5 Q1 G7 Y' H$ k8 V  j

: }' X2 `. F6 M, t( Z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 b$ Y2 R3 N( o" S. |0 A) R7 ?8 w4 @5 Z
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:3 _1 e1 |) `& f
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 ]/ W! D2 k5 B" q: d2 S
下列哪个步骤是不是正确的蛋清搅打程序?
/ P$ O) K. h  @& r/ KA:Allow to rest before use. 允许休息后方可使用。( P1 L- t% q5 g; n3 b7 k+ |6 ^
/ F! E" L$ a  _: Q
65.The weight of a large egg is between:一个大鸡蛋重量介于:3 b' j4 D/ _# o
A:56g and 63g 56克和63克
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$ x6 O" e+ i) y- h6 E; v2 V66.Evaporated milk is a concentrated milk that is produced by removing" G" B1 S. z' [9 d; u$ C) o3 f+ F. @
炼乳是一种浓缩牛奶 是去除什么做的
; F( @' J( Y, X0 y0 cA:60% of the water 60%的水6 y. f5 ^/ M) `, r. Z( C& T

  r3 q2 |6 k$ Z' ]) p$ K% k0 L67.A method of cooking that transfers heat through a liquid or gas is:
' f, T" p/ j' q) D' U一种烹饪方法,通过转移液体或气体是:
/ c2 A0 F+ h: L3 S7 w4 jA:Convection 对流. a: A& Q! i5 p# V3 P+ g' I

% Z3 L9 g! I. d( ^$ q# F9 m" d7 L68.The cooking of starches is known as  烹调的淀粉被称为6 U0 S* W0 M% q! d
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
" W1 X$ `3 [4 b# `2 A$ L5 j, ~A:Braising 烤
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6 y. w5 _8 e; `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:
9 u' q$ N! g; @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 E; S7 J8 m5 a, s4 B5 a' w6 R8 d* A& i
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9 w6 P5 l( b- g3 c4 L! n
A:Fumet 原汁
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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. M- _6 s6 r) r2 s6 @/ s
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
3 o5 E0 G* [% m; j( t# O: y6 H/ \) ?! D! ^& j
73.Which of the following is a principle not used in stock making?) ~# I0 ^% Z. q4 i' @+ d# E2 p! [
下列哪一项不是用于制造高汤(低汤)的原则?
4 l: e/ J8 k+ g7 ?2 N! eA:Start the stock in hot water.开始在热水中操作
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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. C. R, M. P# z/ [/ V# n* ~' w
A:Remouillage 法语熬汤4 i4 l- M! s" Y9 `
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