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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。$ {) A8 i8 O0 R, r. t. b
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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。
' a/ M! p9 {9 S8 @' S& w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. v1 c  R3 o9 L; D2 v
1.Which of the following methods should be used to determine doneness in a New York steak?$ L$ B: t% c2 \  ^- p: 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)* z9 N3 U) E2 k! s) m$ \
A: pressure touch. 压力触摸% R) }% `% g6 \# L+ W
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. r9 X) n4 w  y# }; o# s0 {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. P! b" G, z$ L' g9 h
A: acid  食用酸# n' F/ {. g( Z# O6 L8 c
3.Vegetables are major sources of which of the following nutrients?+ [* ~) N. M6 H/ B; O
蔬菜中包含的主要营养有哪些; `" I% a8 W% G" |& [4 D2 y
A:vitamins and minerals. 维生素和矿物质。4 k$ P/ T1 z! a- h7 B9 C- x/ ]# Y
4.Cauliflower is commonly served with9 k/ d: C# h9 _7 _1 H
花椰菜(菜花)最常见和那种酱汁搭配+ x; d: |5 t! @/ b9 Y, K! P+ j
A:Mornay sauce. 奶油蛋黄沙司
) D1 s( q& k$ o& @" C  t" c5 C5.Which combinations of products are found in pie dough?6 @/ A0 \2 P# A4 Y4 w
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
. [2 n8 Q6 L. o; R! G$ C4 e4 SA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 v6 H  t% c! a! m
6The French term for mussels is 法国语青口(海红)叫什么
- ?: ?. ]7 k0 X% o8 m4 F1 k- QA:moules.法语青口,海红5 W. o5 K9 l( c6 f: K2 W# D  R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?4 E* |1 G* o8 K" |% \
A:faintly fishy. 稍微有点似鱼味
& n& q1 j5 t6 ~" [& M; }, f4 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 z  O  ^2 B7 fA:2 days. 2天! U0 d: ^$ E: e% N: p. w, J  K: Y* p
9.What are the principle ingredients in ratatouille? ( H% X" G. k# W
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ u3 `/ |' w3 l
A:Zucchini, eggplant, green peppers, onions and tomatoes
8 L6 T! z0 @8 u: `; U9 O: r+ H西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )$ I. g1 s. Y9 F1 |5 A& o9 F
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?& A! Z* a1 B4 f# R
A:cook food in quantities that will be used up within 20 to 30 minutes.; @2 r" Z5 Z/ k
大批量烹煮食物要在20到30分钟内1 s; e- ]$ l* C+ D: |+ a
11.What person has the authority to issue a Health Permit?/ b0 x( F* ?! o; L
谁有资格颁发健康证(卫生证)。* f: C+ }: e3 ]& k# l% D
A:Medical Health Officer.6 J( ~- X& \/ d3 _5 G
医疗卫生官员。
, k3 ]: u# M: w0 h! b4 M, N12.For what period of time is the health permit valid?
; |6 p- ?& w& `健康证的有效时间是多久?( J1 ]" p& P, d
A:12 months.12个月5 L6 T/ O# c9 U  W. U. ?" g
13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ w, y" e' y" o/ E9 Q3 e
在食物和饮料准备区,通风系统换气的标准时什么2 \: d; C4 p1 w0 L7 E2 X( \
A:08 times each hour. 每小时8次* D* M3 _5 Z" u9 o. F
14。The minimum temperature for manual dishwashing in the wash sink is
. i1 m) ]: I1 J0 U6 T: K手工洗碗,洗碗池的水温最低多少度?
/ I& h- z- v; e6 g, k/ fA:110 degrees F (43 degrees C). 43度
- ?! ~% K4 _7 w+ b# a# C. D# P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 r4 q# v9 M3 f3 W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少0 ^) y" S5 ^  q; b% H
A:180 degrees F (82 degrees C).  82度
% E  y, J" I& p6 A: s8 c' n8 b8 |16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
$ m2 `8 c* [# W% z- R1 E用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理). p$ S- x1 G0 m2 N( H3 G# H
A:en papillote.  法语自己理解# r# O8 l1 z" z
17。Wing or Club is considered a4 j! J. P/ c. g& g4 s+ S
翼和CLUB 被看做是一种...
$ M5 H( m, M9 OA:Bone- In Cut     带骨切6 d: {5 Y& P+ w
18。New York is considered a   纽约牛扒被看做是一种
; p3 n+ |4 \" i) n) h* h1 |4 FA:Boneless Cut     无骨切/ X8 H$ [& }) U5 ~* b
19.In general, a court bouillon for freshwater fish will contain
% N. e* o" P) N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! u# |/ `( a1 h) _; R# `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.0 v! E. k" q8 h) R
和做海水鱼同样数量的调味料和香料$ E4 H6 q0 S2 |, d- z
20.Anise is very similar in flavor and appearance to0 e' b7 e! d, U3 Z4 v% a/ l& e. a
八角和下面的那种原料有相同的味道
0 ]) I6 U; _$ W# b" V6 BA:fennel  茴香
# u: @# b2 D5 k, w3 R! K21.Which of the following vegetables resemble green onions but are larger and have flatter leaves( h9 R  E- z1 \# p& ~8 L$ f: H) i
下面那种原料更像大葱且有平面的叶子
7 B. x% |6 P* Y8 T0 f  c4 N& KA LEEKS  似蒜葱 (这边人叫京葱)3 `$ D$ ~7 A# [; J
22.Which of the following cutting shapes refers to a small dice$ N" ]2 ^) Z9 e6 J
下面那种刀切形状指的是很小的粒(末)
$ \3 S7 i2 e& Y, u, z& KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 @* j; n/ l5 G23.Oil is added to the water for boiling pasta in order to
, S  x$ E  G5 ~向煮沸的pasta (意大利空心粉 )中加油是为了, w  s* V; y5 r  _! c
A:prevent the pasta from sticking and to minimize foaming action.
- G: ?) E) m, C  r7 a防止面条黏合并降低发泡。2 g1 c, H. j* [) j5 g- m! M3 s
24.Which pasta dish features pine nuts and basil?. R4 m' w, T( q; ]5 f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔). J" J  b6 `7 }5 I6 e
A:Pesto.一种绿色的意大利面酱
1 u( v7 A  |: P7 O. c1 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
5 q+ s, E6 U% a+ Y4 i' Y" b2 x4 q  u& v1 F
25.Which of the following is a spring vegetable similar to spinach?
8 L0 R( E$ M! D7 ?7 \# }下列哪项是一个春天的蔬菜类似于菠菜?* m' B) {/ C. P
A:Sorrel. 酢浆草。
; D, c8 N2 N  o2 h9 O& k0 Ihttp://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:
8 z7 {" _2 W. o( S6 y哪位厨师最早带来高水准浮夸的美食
% [1 M" \0 `. ]; L% h9 {/ YAAntonin Carême 人名 安东尼·卡罗美
7 T% ]; l% W. c9 w3 t* d7 {6 t' Z7 ?
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 Y! H% H) Q' O/ q" A
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。6 e/ b$ M. H& p  U8 v
A:Cast-iron stoves         壁炉% h' l3 `- `: l, s
http://www.usstove.com/products.php?id=6, h1 ?: i7 T$ \9 _+ \5 B8 H7 n' C3 \
$ h- o; V  `- \
28.The French term used to describe the roundsman, or swing cook, is:
7 ^1 P. m4 ~4 Z" p2 M7 T法国术语,用来描述roundsman,或摇摆厨师是:
2 R$ i) \+ |# Y0 D# Y0 uA:Tournant   图尔南
; ]$ c1 D, E2 v" n$ i/ W4 K' o
* a! `% {6 Z4 o: a9 O1 ?* R( N29.Another term for the wine steward is:+ u9 _" ^& ^4 s7 G! y
葡萄酒侍酒师的另一个术语是:
2 I' f7 `1 ^! |4 w% I7 pA: Sommelier 侍酒师4 V2 R& Y6 m9 ]8 [0 U: v, p( N
3 _4 U/ K! d& Y9 w' D& ^' u
30.Molds, yeasts and fungi are examples of a:
* i5 J( K  w+ o& c$ y1 ]; l霉菌,酵母菌和真菌是一个神马例子
+ C2 u4 E& H: E3 ?A:Biological hazard 生物危害
/ r* Z5 O" P) x: Y" w! o# H/ r) o4 T( j0 k6 C  g' n" J
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& K$ c) @( w  f' ]) ?# K; m1 B根据加拿大食品检验局,食品的危险温度区在多少之间:' h% D1 E9 D, k* F0 J) \; A) V
A:40° and 140°F (4–60°C)     4-60度) U7 z+ b% K/ c; ?$ q
) l) b* |6 ^: Y: H" s$ l
32.All bacteria need the following for survival:. R. p+ g9 C5 C. z! S% Z
所有细菌生存需要以下哪些内容:' M% [/ k: R+ W+ J% d& c+ u* M1 B6 H
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
( b) d; {$ }& m# y' k
" o, i) ^0 u0 d+ y7 p33.Which of the following correctly represent critical control points in a HACCP system?
9 L. d( ]6 h* Y以下哪项正确表示了HACCP体系的关键控制点?& {2 H- [0 |; k/ H0 M# s  k1 L- N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 R( \+ b( f0 x) `食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 u. w- K, K4 e! ]% W- D34.Which of the following is not an example of a carbohydrate?" \+ N5 o3 P( m2 X" m6 f9 t
下列哪一个不是碳水化合物的例子?: @( N7 s6 C" Y) }3 d3 Z" c( R5 x# Q1 s
A:Essential nutrients 必需的营养物质
8 x8 `# H: g" R+ E4 A; U) b& R
5 c1 C# q5 o2 W* g2 x6 @35.The process by which a liquid fat is made solid is called:1 n; `- Y) t0 ]1 K% _) c5 M/ C: `
液体脂肪做成固体这个过程叫什么
% f- a- `$ F, P$ f& @  kA:Hydrogenation  氢化
: ^6 C1 K( B' G. o4 K6 _1 e/ k% c+ q( a, u% S
36.Which of the following is not an example of a fat substitute?
, T; A% W& }( Q# P下列哪项不是脂肪替代品的一个例子8 [5 p& ?& L6 s" A* K4 L# b
A:Acesulfame K  安赛蜜K表( [1 l* c) `+ \1 z8 t9 s
, L7 w$ d/ i3 X  g3 j4 v/ a
37.Health Canada requires that a product labelled "fat free" contain:5 z* p2 g& M* M+ Z+ P
加拿大卫生部要求的产品标有“不含脂肪“包括:( z6 F8 M! ?% V; z1 z2 s
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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$ _9 s" s! D% T, {38.Which of the following is not a problem associated with converting recipes?! x) S  H) `$ M( a) ?6 j: C
下列哪项是不相关联的转换配方问题?. e+ [5 a2 I0 H3 [( ^& @! y
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
; B1 p- M& s$ O- `; W从供应商采购的物品的品质或成本叫什么
* m- c; ~6 r: q9 v; y' XA:As-purchased cost 购买的费用! Y- J: _) m: v! B9 b# @

' \4 r9 \1 g4 _9 B% \: p2 T- Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
! F) ~9 n. n9 M( B' |  w9 R在新货到来之前用于日常所求的必要库存量叫什么
5 i6 n- f$ a6 e8 K) S" s% uA:Parstock 基本日常最低库存$ R' C4 p  s8 ^0 X* H
3 o! a% B! i+ D" @) ]% Q: @
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; B# G9 W- m) ~0 _下面那个缩写是用来表明正常库存流程?
/ O( S6 s  D5 {* F" fA:FIFO=FIRST IN FIRST OUT 先进先出
8 R4 [. X9 X% ^6 A9 D' c- v( x! a. Q7 y- ~0 s: K4 G) i
42.Which of the following knives is used to turn vegetables?) O! F% Q+ M1 r
下面的那把刀是用来打开蔬菜吗?1 K( X* L* `! K2 L+ K; v! Y5 F# j
A:Bird's beak knife   鸟嘴刀8 j9 _* T  r" K6 m" N8 K" }: Q: i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' t& T- F& v4 L5 U( G
即时读温度计最好用于那方面?4 g" x/ R& \; {2 q4 {7 @/ t
A:Checking the internal temperature of a roast 检查被考物品的内部温度
! n3 Z* H' v$ P7 E; E8 E/ O! r0 _4 Q. h1 h8 b& L0 j
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i- z8 k/ j7 V( _' [
下列哪些金属材料受热均匀,通常用在铁板而且非常重
, w6 i" g/ L* ?8 a" a4 tA:Cast iron 铸铁) G7 M  Y, l& `5 y8 X  M4 V' L5 f
. n1 \# D9 z9 \/ x' D4 k
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: E, b+ Z0 ^" N" Y- D哪件装备下面有一个可移动的碗和一个S形叶片?
6 s0 R* A$ i6 E& ^1 e7 ]# C9 [A:Food processor 食品加工机
! b! k/ P3 o* N9 i$ m3 Dhttp://www.google.com.hk/search? ... iw=1263&bih=572
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. m3 f* I' g/ y  d2 h2 ^46.Which of the following is not a rule for knife safety?
% R* b' g- V1 w下列哪项不是用刀的安全规则?" ]) E9 t. Z" J' g
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. t$ e; d& F  @& u5 R/ \- }* o; @, p8 h/ @5 B; M" ~2 g0 K
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' z5 B3 ?) U2 A. N! A$ @8 x4 m! ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: @3 W' M& D$ K3 IA:RondellES , `5 K7 d: x" v) Z( l2 s' D
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 g- W1 L3 Y, Q) @, g" b8 o

0 x3 T: G2 K5 x0 Y( |* v/ C" y48.Which of the following is a diced cut used to garnish soups?2 p+ T9 K+ t: M$ i2 |  e/ g$ \' P
下列哪项是切成小方块用于汤的装饰?6 C; z8 a" _" b  Q
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; a7 S. o. K# }3 h- ]+ W% K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% _3 x' U# q' q1 z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!!——
0 v& t8 N. C. V5 hA:Gaufrette
% U7 g# G0 c; I8 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% a% d, V  {9 w" U3 w/ amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 V8 C4 X8 L. M& x6 m) [Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# S" ~8 {7 w6 N7 c: G! r

3 p- e* h! A0 P) O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* O) J& \1 i* O$ z  p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)* }" h" a$ j# V! e
A:Cilantro 胡荽叶 香菜
, p7 l, K& `+ H8 [" Z0 `6 xhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 H- t8 z  B5 s$ W! E" m

8 s5 i) s& r3 i60.Allspice is made from:
3 c8 L" U  l4 e0 [/ O 多香果,  多香果香料是什么$ R- P+ T5 {8 ?' K6 l3 e- B/ Q% C
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx% c/ h- p# _& T+ @0 T) Y; c
A:A dried berry 干浆果
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3 b2 F& X* B& h: F61.Which of the following are used to make a sachet d'épices?& v  Q& K* ?4 d' D) b. F
下列哪些是用来做香包德épices?) g7 v9 `& l0 O8 m- C$ x0 o: z
http://www.sachetcatering.com/
6 @7 Y) C9 W  d2 C6 K2 w% EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
/ ^$ J3 b# a8 k- _
3 k& J& V( G5 n; L$ B62.Which of the following condiments are not soy based?3 m5 X& F$ g* m4 Z4 j4 ?/ [
下列哪项不是酱油调味品的?
1 \# x, s) R& a% I* _. j: r- xA:Wasabi 日本辣根
) C/ g! y0 I* Y/ N, h, P: L
6 j% i' Y8 L; a5 i0 H; h. w63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 K- o% w3 T3 e, j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:
9 \) D# P& X% m8 L2 ]! JA:Pasteurization  巴氏杀菌
: x4 ~" J8 |- h
% B1 D7 ?& r$ U# m. L: U$ D& Z64.Which of the following steps is not the correct procedure for whipping egg whites?  n' x, ~0 t  Z2 i. c5 L
下列哪个步骤是不是正确的蛋清搅打程序?$ Q- t* G5 S) U
A:Allow to rest before use. 允许休息后方可使用。' I3 T# k% v7 _+ l: p+ j6 b% \
9 y- n% t! m6 L" j2 `+ F
65.The weight of a large egg is between:一个大鸡蛋重量介于:
, s4 I; _1 t+ x) r) F. s$ K3 j# D% w6 AA:56g and 63g 56克和63克6 ?9 R- u9 Z7 U- {5 a

3 }: X- K: j' q) i9 m66.Evaporated milk is a concentrated milk that is produced by removing
+ ]- K. V5 G% Q7 K4 X炼乳是一种浓缩牛奶 是去除什么做的* g0 q) a. J) o/ ?) |' D
A:60% of the water 60%的水$ }: [4 P/ ]0 N  X9 }/ }# ]

. ~  c* a# |3 R1 ~' g, b% ~# q5 a; e, L67.A method of cooking that transfers heat through a liquid or gas is:0 H) |6 j7 y- r
一种烹饪方法,通过转移液体或气体是:
6 y% |4 c5 f  p8 {6 R, rA:Convection 对流, E$ }% f* T: Q1 u7 L

/ U; a* n3 C8 L- a  j68.The cooking of starches is known as  烹调的淀粉被称为5 s8 ^. Z" h( A' z. b$ d) u$ O6 r( x' @
A:Gelatinization 糊化
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9 L; ?+ c! e8 X! B7 }5 z5 k( i7 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! V" _1 R; T# c9 u( y) e$ _1 ZA:Braising 烤
3 p: B4 m# c3 J4 f6 D4 l; H( o: w0 ]% F
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:
& F4 G7 X  g$ F. q- ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理7 Y/ p; ~& Y- S/ y" r" z
  |- `7 o- d$ N6 K! l
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
/ G- G2 _% e/ Z1 B0 |A:Fumet 原汁
% T$ ]4 ?/ N8 P  u, b( }
8 v% V* Z2 Q' I8 }- Q: a+ K/ \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  |6 `; x. l0 p4 a! [, u' p: e
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 {6 Q6 P: K6 P0 N73.Which of the following is a principle not used in stock making?
2 m, M) ^& m) y下列哪一项不是用于制造高汤(低汤)的原则?
! X/ j2 D- [5 F/ s) o8 K: VA:Start the stock in hot water.开始在热水中操作
! x* r& I) ~9 d/ y, c+ c, `5 \  \1 M
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8 \" F: {3 p( ]* C- H: [* ~% o, ~$ j
A:Remouillage 法语熬汤
0 b3 i9 r2 i' |! A  z- dhttp://www.haibao.cn/blog/post/176242.htm
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