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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。: F# `2 P/ U6 J) [

9 s5 C- w2 J. J5 O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。
5 G% W" X' e2 M, |( N; G# E5 e' n* t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& ~3 \5 }$ K- K5 [( ^
1.Which of the following methods should be used to determine doneness in a New York steak?
3 ]- q# r( p* Q' _# a! ]  L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)- [0 w; |9 W6 r4 C( c5 i5 V
A: pressure touch. 压力触摸
; Y9 P, p+ i0 z" U& u8 b7 H2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid1 [. z& x8 R4 B" g5 V4 z4 k
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
+ [+ b5 {1 ^" @4 Z! s8 q" p: Z& A+ @A: acid  食用酸: S# t6 m) z! [' w: k/ {, q4 y. a6 {
3.Vegetables are major sources of which of the following nutrients?9 ^- Z2 A: {* C4 h- D0 ?8 Y8 j  L
蔬菜中包含的主要营养有哪些
4 ~: B: D! ]% V& HA:vitamins and minerals. 维生素和矿物质。3 c7 `" d8 a8 F# i
4.Cauliflower is commonly served with! B  [$ q3 H3 \7 I
花椰菜(菜花)最常见和那种酱汁搭配5 j0 S  n8 j6 k  I' W
A:Mornay sauce. 奶油蛋黄沙司
9 G  s- R/ X7 g2 i- P7 `/ i$ B5.Which combinations of products are found in pie dough?  M) ^& W- h: A. V( V3 |+ P& {) w' d' k
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 V2 k1 }. W3 ]5 y- r$ IA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, w" {8 R1 n! b  M/ t' c  q
6The French term for mussels is 法国语青口(海红)叫什么0 G9 ~: v" D) _9 C* i
A:moules.法语青口,海红
- ?& Y2 H9 i8 W0 ~. Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, }" d% O, k0 s& m+ U2 H
A:faintly fishy. 稍微有点似鱼味8 S1 M% ~& k, i) T0 Q* o
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用' S, @( a. u3 W/ d* S6 i2 K1 d
A:2 days. 2天
0 f# s! P8 R, I' [3 A3 N9.What are the principle ingredients in ratatouille? 4 Y0 l& {( I3 ~9 R  F- |# @
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 h8 d" R4 O) k! n; Q
A:Zucchini, eggplant, green peppers, onions and tomatoes* T8 V6 m8 |& O$ F
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 F) [- T, f; S: l; Z
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 F! l% F9 ~! x6 y/ q+ d' r, S1 S# T
A:cook food in quantities that will be used up within 20 to 30 minutes.: l  x, _) u6 ~5 |
大批量烹煮食物要在20到30分钟内
' ]' s6 ^+ d/ |- i11.What person has the authority to issue a Health Permit?% y8 m( m7 U0 T9 u, \. J$ p
谁有资格颁发健康证(卫生证)。
: t" J7 z* K$ ~% AA:Medical Health Officer.: ]- p' R! m! J# n8 H2 ~
医疗卫生官员。
1 _8 K+ |, }- {+ Y! ^: C4 o  O12.For what period of time is the health permit valid?3 g7 w1 P; x9 S
健康证的有效时间是多久?
+ ?* s& J" T* V- Z& QA:12 months.12个月9 a1 H- H) O4 O
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
% w: B: }, a" v9 y, @在食物和饮料准备区,通风系统换气的标准时什么
* [/ ]7 x$ M& O- B" n, W$ u" {A:08 times each hour. 每小时8次
! z' m6 m2 R9 _$ L+ J; S2 [7 i14。The minimum temperature for manual dishwashing in the wash sink is
7 D0 B6 u) P8 S" B7 b: s& |手工洗碗,洗碗池的水温最低多少度?# t2 ?7 Q  e8 q
A:110 degrees F (43 degrees C). 43度( g2 @; \+ A1 I, k: C- C/ F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 B' ^7 j* l% C1 M. }! [9 C用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! D9 x# _" h* ]# a$ u8 z2 E0 h; O
A:180 degrees F (82 degrees C).  82度3 B' h/ ~) T# a/ L6 p
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called  p5 R6 O  T# v4 D0 l9 \+ A( s
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)3 @% I: U" ~" {( f- K
A:en papillote.  法语自己理解
8 Z8 ?) X# h- ~4 ?# L( D6 @( s& d17。Wing or Club is considered a% e+ @# u4 ^" V+ ?- m5 x4 f$ D( m5 A* r
翼和CLUB 被看做是一种...* [4 l5 Y5 B7 s8 u7 }7 V# y# k
A:Bone- In Cut     带骨切
  J$ ]+ N0 }4 \# c. D9 _, v18。New York is considered a   纽约牛扒被看做是一种
$ t3 o; Z3 B" n+ A9 dA:Boneless Cut     无骨切" h/ S4 R- Z: O0 O
19.In general, a court bouillon for freshwater fish will contain  @5 p. D1 I9 t
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
3 s$ w$ l. `8 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 I5 C! Z2 ]" R* l4 a5 \- B
和做海水鱼同样数量的调味料和香料6 ]5 h# ^  L" y
20.Anise is very similar in flavor and appearance to
& G, E. V& k7 h7 r1 v1 ^. K0 P八角和下面的那种原料有相同的味道
: a- w) V) p  S7 I  o& y3 gA:fennel  茴香2 r: b& {- o- `" i6 n$ ^
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves8 B, Z1 L0 D$ i$ }
下面那种原料更像大葱且有平面的叶子
, i; _! \& F% t/ ?A LEEKS  似蒜葱 (这边人叫京葱)& T* K3 P: Z) Y  d$ A2 I
22.Which of the following cutting shapes refers to a small dice
0 m% r) S' N! d) Z9 j+ B下面那种刀切形状指的是很小的粒(末)/ f, ]  I- j$ Z$ y: P0 ]0 [
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 ~( @# o8 d3 F' W! r9 J23.Oil is added to the water for boiling pasta in order to6 _% x5 o) u9 `( ~! A
向煮沸的pasta (意大利空心粉 )中加油是为了6 k! e" ?0 u% @0 A4 z6 E
A:prevent the pasta from sticking and to minimize foaming action.4 x! f# o; B& V6 {0 [: H; N# c
防止面条黏合并降低发泡。  M$ {4 u. w! ~4 ]) F
24.Which pasta dish features pine nuts and basil?
4 S" E2 x: w% _( |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 p8 w0 w9 @# ^& _) N; f
A:Pesto.一种绿色的意大利面酱
6 U$ }8 v3 P: P- V' Q( {http://www.tianya.cn/techforum/content/96/563836.shtml( c" s) q  y  e: V
4 y8 e6 u1 g3 \
25.Which of the following is a spring vegetable similar to spinach?6 O- Q) q' n& C: Z! Q" Q
下列哪项是一个春天的蔬菜类似于菠菜?
/ S; Z$ b; X5 G6 C" X4 a0 x6 VA:Sorrel. 酢浆草。
) w+ w' E4 H6 Ohttp://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:
. o0 A5 t4 r4 _! D  N4 ?$ ]# p/ v哪位厨师最早带来高水准浮夸的美食) k: ^8 g8 \. Q5 a& I$ G
AAntonin Carême 人名 安东尼·卡罗美$ e' \1 P1 A/ c( G% f8 ]
5 F# C! S$ V. M$ K( V$ D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. n1 o( z1 `% t' c$ G* I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ v8 i# Y) T( [  YA:Cast-iron stoves         壁炉6 `( |, A3 @7 @
http://www.usstove.com/products.php?id=66 t# G. F) V* U1 o6 u- z$ A  H

3 N) B, ?3 N0 |5 i6 r; b0 A0 _. e6 h28.The French term used to describe the roundsman, or swing cook, is:
* w/ r( j* G2 T3 Y法国术语,用来描述roundsman,或摇摆厨师是:% \$ Y0 l5 P& B3 z, s+ L5 c+ Z
A:Tournant   图尔南3 e& U  e' X8 `: M- ~, T% L' r+ ^
0 Z; u6 j+ p; X) \' g2 q
29.Another term for the wine steward is:
  X5 Z3 W* e' k) P8 c葡萄酒侍酒师的另一个术语是:
" V  F1 }) U' H/ O. s# E! Q0 PA: Sommelier 侍酒师* M. ~! L" r9 K3 O" w8 l- n, k

4 ~( `; D7 G% J: @2 m5 ~4 O+ G3 g30.Molds, yeasts and fungi are examples of a:1 l4 V2 j& U8 F9 x8 h% s
霉菌,酵母菌和真菌是一个神马例子
4 B; e. }% i. z6 f9 U/ V3 E  P5 vA:Biological hazard 生物危害3 p+ F. E( n5 A9 M1 M

! k# V# a: V$ P, q0 e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 n/ V. Q8 t1 _: f4 j根据加拿大食品检验局,食品的危险温度区在多少之间:
6 L% }& @6 v% _) G1 ~7 m" v; fA:40° and 140°F (4–60°C)     4-60度# n" Q6 q3 Y9 L+ S7 q8 P" d; u9 t/ Z

0 C0 j8 E6 i4 H" O% @7 E. _32.All bacteria need the following for survival:& f/ E8 }% \  J3 j
所有细菌生存需要以下哪些内容:' u( q6 ^! q' E1 z2 F
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: x8 E  e/ e) {2 _& Q: o

+ ?6 b6 [6 }' f! \, v33.Which of the following correctly represent critical control points in a HACCP system?
, g. Z; a# n" z8 ^以下哪项正确表示了HACCP体系的关键控制点?8 r, y+ _0 \& s: @5 [4 n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % Q. Z3 P0 _& I7 ?, v+ |* Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 k# K6 ]; [8 W6 \8 m; a6 q
; E( y* C! ~2 Y9 Q: [& }3 s+ u1 K34.Which of the following is not an example of a carbohydrate?
. n" f6 ?/ ^% e/ ~下列哪一个不是碳水化合物的例子?
5 U! S; k; S2 z( zA:Essential nutrients 必需的营养物质
5 }' ^, ^0 t* s. a# L* q
/ s% C! ]' ^5 }5 h# P4 r$ e$ |0 x35.The process by which a liquid fat is made solid is called:, q7 E; q3 P& [2 ?6 |# `
液体脂肪做成固体这个过程叫什么9 _  e+ w% f3 p* _; j& Z
A:Hydrogenation  氢化
( m* W- n( t) k" u: }" O
2 [, n/ ~  ~* w36.Which of the following is not an example of a fat substitute?
: j7 T5 B& P* M; o- B% Y下列哪项不是脂肪替代品的一个例子
! o- ?+ v7 r9 C( L1 h! t& g6 F& dA:Acesulfame K  安赛蜜K表( v4 X; g% V4 w

8 l0 \9 U1 G0 C! \/ @) c37.Health Canada requires that a product labelled "fat free" contain:  p" h2 u$ k; K: g7 @  O
加拿大卫生部要求的产品标有“不含脂肪“包括:; V4 d! f; r1 z3 m2 `$ z) [8 o9 B! y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
+ o0 ?, b' q9 a- h# }. O/ r; @- V
! M1 y* n" M  B: B38.Which of the following is not a problem associated with converting recipes?
: W3 g& F* o$ p* T下列哪项是不相关联的转换配方问题?
+ D" p: i/ g2 p" A* ~' Q0 R8 yA:Unit cost 单位成本* i, T: _+ E) {; q) v

: r, G. d( o: e8 I' h- i7 P5 [39.The condition or cost of an item as it is purchased from the supplier is called:* W3 w3 c' A0 T! F# @7 D
从供应商采购的物品的品质或成本叫什么; u3 s0 m$ l3 L1 F. k) g2 D% @7 x! ?7 g
A:As-purchased cost 购买的费用
& P! R" S. s( j$ t! _7 V- u8 N/ d1 u2 b! d
40.The amount of stock necessary to cover operating needs between deliveries is known as:  w" L8 k  A$ c+ R7 x
在新货到来之前用于日常所求的必要库存量叫什么6 ?8 A9 c: {# q5 L6 m
A:Parstock 基本日常最低库存
/ h( @* ~# [4 y+ T8 q* G  ^) T% ^, D+ D
41.Which of the following abbreviations is used to describe the proper rotation of stock?
  P1 n6 k% [0 D, K8 u3 J$ W下面那个缩写是用来表明正常库存流程?
) n1 ?+ C, _5 M7 j; L8 eA:FIFO=FIRST IN FIRST OUT 先进先出
: j# L; V( e0 y# `0 w+ G
. `# V- ~" R% L5 J42.Which of the following knives is used to turn vegetables?' a9 E$ y+ [% H* r
下面的那把刀是用来打开蔬菜吗?
5 @. D2 ~9 e/ [7 C( I6 X/ XA:Bird's beak knife   鸟嘴刀& _+ b* o4 e. b6 k$ a3 T
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ u2 `# ]" L% A5 F' t: }$ q: w& e2 p
- v; G- u0 C7 W+ g0 J: I6 z; Y, T
43.What is an instant-read thermometer best used for?
* c1 C! q9 m5 m3 h, Y# u即时读温度计最好用于那方面?
, ]8 ]6 }6 R# IA:Checking the internal temperature of a roast 检查被考物品的内部温度
" V- M* c: p4 }- h7 o8 c9 ^( `8 [  Y- n2 F/ \! W! k% v" w
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?  C, m6 g, D$ T2 e3 t) d" C
下列哪些金属材料受热均匀,通常用在铁板而且非常重0 l! `6 E, N3 B# k
A:Cast iron 铸铁' O  P& U0 e7 E& v0 w6 d
$ q% p: R# N  N* a/ u+ V/ E+ f$ ^
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# ~6 |5 T% k0 Q( B; Q  H% x  p
哪件装备下面有一个可移动的碗和一个S形叶片?
4 F' A( R" F( G1 r- XA:Food processor 食品加工机5 I0 l( b: k/ Z& n) u& C* J
http://www.google.com.hk/search? ... iw=1263&bih=572
5 W1 h3 D  R. c3 J- g3 x. u- k* o2 o1 v0 H
46.Which of the following is not a rule for knife safety?
+ j9 q/ _$ J0 b3 s下列哪项不是用刀的安全规则?
5 V. Z1 C4 u/ GA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
1 }  D1 O3 T% H; `( m
3 p3 ]1 k/ B3 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' w5 t8 M9 s4 k5 D把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 E" t3 a- \5 w' {
A:RondellES & `7 w) i2 m3 ]. w
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" j7 A  l( ~3 _( P9 ^
  A! \* |2 {8 Y
48.Which of the following is a diced cut used to garnish soups?
; z; ?% y) {- a* d# M, q$ n# ?下列哪项是切成小方块用于汤的装饰?
  U4 h4 v  k  P1 B; c) ]A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; D5 K0 [. O4 [3 D, C+ B0 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& W$ ?! V) s1 w3 H
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!!——/ n$ o. D: }8 H
A:Gaufrette 7 A* `9 ]3 a! u2 B
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" M+ _1 D' }3 n& t: nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 [# o& o' a. j" M. z, tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# T! u: Q( i" p6 U8 _% P: ?1 _9 K: f3 k( z+ @
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% d, n; _$ w9 T' N) D. @" X5 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)
$ B6 S+ f6 n) L. j* jA:Cilantro 胡荽叶 香菜
# M7 I9 C+ w2 h* uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 H1 e' ?; O: B+ Y
  S5 x2 L3 Z" X3 S
60.Allspice is made from:
9 M; a& E6 u- x 多香果,  多香果香料是什么" p* \3 J2 f2 R* X  |
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 J2 Y' n" ~1 H# o# \; `
A:A dried berry 干浆果% k! j1 ~5 [: `# i3 s6 \& q

: [; }( U. U# q0 _2 A, _& \! s61.Which of the following are used to make a sachet d'épices?
( R; J# v' C. l* X) O2 d" e下列哪些是用来做香包德épices?1 w" H6 F& D) y4 U
http://www.sachetcatering.com/) S, A7 o; S4 g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ a* O, G0 F  w7 y) I" J6 C5 F
$ R7 _# ^5 u3 Y/ R: d2 X  e* b4 h62.Which of the following condiments are not soy based?
2 a- Q/ H* y6 H1 P下列哪项不是酱油调味品的?( H- r. a5 A3 s3 c! q
A:Wasabi 日本辣根
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1 K  {( W- T& K- X* _# p* O" S  y8 U63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 n( \5 S' u3 I' L4 M9 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:% C4 N5 h$ I2 `) J+ Z
A:Pasteurization  巴氏杀菌0 o. L/ Z& L/ Y* J. {, r( R- ^" o
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 h" W9 Q2 d$ j; Y
下列哪个步骤是不是正确的蛋清搅打程序?1 @" o* _9 B: W0 F9 Z2 ]' w, R6 ]
A:Allow to rest before use. 允许休息后方可使用。+ t$ \, A1 w& J# U
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# K. d/ M: B5 q) b* j5 iA:56g and 63g 56克和63克* B" ?, o% d$ ?" ]7 Z. c- N
9 E4 \7 h5 O) E
66.Evaporated milk is a concentrated milk that is produced by removing$ K3 p# m2 K* O$ b/ \6 Q: z8 W, d1 l
炼乳是一种浓缩牛奶 是去除什么做的1 u( V% j; Z0 a, r
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:7 D: \) d! s% r. \( D! C$ O
一种烹饪方法,通过转移液体或气体是:
0 O- V8 ^$ S+ Y( E: K9 ]A:Convection 对流
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' e6 m5 @+ R+ m% F68.The cooking of starches is known as  烹调的淀粉被称为2 n" B8 S) t1 _: A2 ?  ?
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?  Q# c/ D! z* Z7 m9 d" \
A:Braising 烤1 |) Y7 A' k( u8 ~2 W& o' L. k

1 V: r8 [9 f; L- i/ ^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:
+ x, g  s* U4 x: D9 _& w7 {A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 `) C- u" {  H
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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  T+ x7 R3 p# w& V
A:Fumet 原汁  g% T& F, m1 y% ?9 @

6 d; I+ p2 M6 k6 e72.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& Z1 t6 I% j: h" [  @" t
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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1 I% o! Q- a3 R+ S* v6 h/ k: b5 a! }73.Which of the following is a principle not used in stock making?
/ r7 G  ]3 Q; G: T" r4 D9 _下列哪一项不是用于制造高汤(低汤)的原则?
/ \1 a: B5 N4 D8 R2 V% mA:Start the stock in hot water.开始在热水中操作% b% ?& m' S& r: ]; _" D7 }
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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
' A- |0 k" K) b0 ?2 b* i! jA:Remouillage 法语熬汤$ I5 G% i8 x% y9 ?+ l( c1 o
http://www.haibao.cn/blog/post/176242.htm
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