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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。# n8 a( p: K, Y" w
5 @1 t% i6 T! p& ]8 s, S* C, }
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。
, p- j6 B' d2 d  S: K; v* y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
- @+ U2 c5 \2 }) o1.Which of the following methods should be used to determine doneness in a New York steak?0 `  U  W2 }5 }* m: I3 J
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)
8 ?( Z! o: J+ }) BA: pressure touch. 压力触摸# z! i) [0 }- a1 q, ]7 M
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! ?; v* S3 E  e
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
5 o- s, @* Q, ~8 r; w& N) ZA: acid  食用酸; s, h* l  M3 B) ~. i" V3 W8 _" Z2 H
3.Vegetables are major sources of which of the following nutrients?: j* q2 h( k( N/ S5 R/ g7 _; i0 e
蔬菜中包含的主要营养有哪些
8 t9 }4 R/ _  j4 r$ `# e# NA:vitamins and minerals. 维生素和矿物质。
$ ]- L3 t* \) s) B' T: E3 J9 B; |4.Cauliflower is commonly served with
5 _# q, i0 `3 n花椰菜(菜花)最常见和那种酱汁搭配, M: K% W! H9 B4 y& v
A:Mornay sauce. 奶油蛋黄沙司
0 m  k, W% u1 g' L! x1 \* J5.Which combinations of products are found in pie dough?. K- k% |$ _' Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
, l9 `% N# x5 c& b0 j. E8 i0 P' dA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; O: V* _& E9 _# B7 a0 O6The French term for mussels is 法国语青口(海红)叫什么
. t. Q2 W1 ]! \- h8 g+ l: L" X3 hA:moules.法语青口,海红
! N& J; ?  \2 S5 M5 V7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
- j3 }. e) F- N' i/ C0 rA:faintly fishy. 稍微有点似鱼味
7 [& y* A9 ^$ g3 i0 @* ~5 a5 g8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用1 U9 P1 m5 k& p% r
A:2 days. 2天; J: z$ p& f4 e0 c$ K
9.What are the principle ingredients in ratatouille? - v4 A( i  E, e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- w& Z5 ~8 u1 t$ x2 d; g
A:Zucchini, eggplant, green peppers, onions and tomatoes
+ s- s: P+ n! h3 q西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), s" C: E0 h0 ?9 L
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?6 d, G- v3 f, e9 o& d
A:cook food in quantities that will be used up within 20 to 30 minutes., ~, R! u$ ]- Z, w1 D/ _0 d
大批量烹煮食物要在20到30分钟内
( ?8 i: @4 t* g9 i11.What person has the authority to issue a Health Permit?
' }) r+ F- e4 g& _( @* O! X' A谁有资格颁发健康证(卫生证)。4 B% y- M9 q% x& z
A:Medical Health Officer.
3 [, @' k" a+ i* @2 U医疗卫生官员。. s3 p( v' U! r! [
12.For what period of time is the health permit valid?. a8 U" w" E9 g% m- G  x6 O9 B
健康证的有效时间是多久?
- U6 n9 E# p  G& M3 |, m! c9 |8 [A:12 months.12个月, G- O# F9 a" I) k' Q
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" G3 j; s0 e# ?/ r7 S2 K* m在食物和饮料准备区,通风系统换气的标准时什么
( x) C+ J6 Q. h, i7 U( NA:08 times each hour. 每小时8次
6 M  {. y, ^6 M5 u# C/ I0 A8 ?' d14。The minimum temperature for manual dishwashing in the wash sink is
% H3 h+ v* F! {  I0 D手工洗碗,洗碗池的水温最低多少度?
) C( ~7 l2 b; ?" ^8 f; d) MA:110 degrees F (43 degrees C). 43度0 y' x8 N5 `$ {& u" W9 m
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- v1 {! T; b1 T2 a  P' u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, G, g7 w$ C. a# fA:180 degrees F (82 degrees C).  82度% b3 r7 R  |8 a/ y
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- }- n" z1 d0 G2 A3 x1 L用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)5 q) Q5 w9 o1 u( Q
A:en papillote.  法语自己理解
' k' ~/ r: u; R5 C17。Wing or Club is considered a
% \: E- _" I; |0 b: u翼和CLUB 被看做是一种...
/ E" E( q: r! C. Y+ L* a7 c3 Q% `A:Bone- In Cut     带骨切( D$ d+ a1 [8 z5 b! }& l
18。New York is considered a   纽约牛扒被看做是一种7 y. @% E1 E% @, T- `+ R3 [
A:Boneless Cut     无骨切1 W) J: s% L: L2 }) j7 \9 `4 F
19.In general, a court bouillon for freshwater fish will contain. x$ }* G# K( e* p
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 A' h+ G. j) C* s& j- b
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) W, W3 d( d" \5 ?/ }和做海水鱼同样数量的调味料和香料
0 Z  a; S& g% h; ?3 W20.Anise is very similar in flavor and appearance to
+ ^% ]) i0 ?9 H' J$ b) l八角和下面的那种原料有相同的味道4 Q" u9 d; H( {+ Q/ ^
A:fennel  茴香
1 u) v. S, o: ~21.Which of the following vegetables resemble green onions but are larger and have flatter leaves5 U) {. o0 D, m; i, `8 |
下面那种原料更像大葱且有平面的叶子/ P* p3 h8 O; m
A LEEKS  似蒜葱 (这边人叫京葱)
. Z3 j5 H$ H5 g. h+ C: O22.Which of the following cutting shapes refers to a small dice& r: |# Q0 t6 R
下面那种刀切形状指的是很小的粒(末)
9 G0 w+ Z) U1 S6 G* NA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 n9 U7 r5 h" R5 A9 n0 H" h, m23.Oil is added to the water for boiling pasta in order to4 q7 T3 }$ C: P  f! C4 F  a" d
向煮沸的pasta (意大利空心粉 )中加油是为了
# H& u1 Z" e9 M+ ~- O% [A:prevent the pasta from sticking and to minimize foaming action.
4 G0 }" T3 z* j0 h& o6 I: S6 k防止面条黏合并降低发泡。
' q, V4 f+ T. n- l- E9 ?. _% p24.Which pasta dish features pine nuts and basil?
$ i3 ~" h, Z7 P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 I- B) x! Q" K. d# |& aA:Pesto.一种绿色的意大利面酱 ) h, a2 ^8 k$ I* h) }8 z1 S$ q' x# j
http://www.tianya.cn/techforum/content/96/563836.shtml( M* N3 y) A% Y$ F! I6 s
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25.Which of the following is a spring vegetable similar to spinach?
: m9 L6 w. m* M) K下列哪项是一个春天的蔬菜类似于菠菜?
% Z1 e- U5 j, _7 i: C! MA:Sorrel. 酢浆草。$ [) S9 p5 Q! z* l
http://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:
2 s- k$ I* t, l& E2 P哪位厨师最早带来高水准浮夸的美食/ M, m' T) t6 S$ J* V8 O* [! M
AAntonin Carême 人名 安东尼·卡罗美
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' \" `2 @  L  [4 A8 `! S& y- Q, A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 x4 ^+ d+ [; `! c& V  Y6 X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 ~9 j  }9 y: c; {% e
A:Cast-iron stoves         壁炉
- ^* g1 M4 T3 I, |4 }http://www.usstove.com/products.php?id=6/ w4 V; U( T( `) A7 T

3 P1 D/ g: w0 [5 z/ C2 V28.The French term used to describe the roundsman, or swing cook, is:$ Z0 n9 N3 w- B) P6 p  U9 y
法国术语,用来描述roundsman,或摇摆厨师是:' _2 B. {- B" D4 f3 B9 D8 K
A:Tournant   图尔南! f) M9 z# ^9 r' s. J; }. a2 j3 |

  Z' A, r8 ^8 C. z' |8 R, B" f29.Another term for the wine steward is:
4 f  g9 Q* R3 B1 Z. M$ ~- u$ h葡萄酒侍酒师的另一个术语是:" ~$ Q& Y8 x! b# |& a8 P
A: Sommelier 侍酒师
6 F( H" d; u3 w! R3 Z) S+ \
1 a# U/ h' q. c) O30.Molds, yeasts and fungi are examples of a:
. o: O& I$ b" ?6 Q2 D3 a) Q1 v霉菌,酵母菌和真菌是一个神马例子. j+ m/ w, B" c3 b+ ?4 N, z' Y7 ]
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 g8 W9 B8 [2 K8 a  E根据加拿大食品检验局,食品的危险温度区在多少之间:
! M% F5 [/ C; X! ~% B$ AA:40° and 140°F (4–60°C)     4-60度
1 c5 B# w5 f9 d" Y
1 Q( Z  a' n& G0 F" p4 V32.All bacteria need the following for survival:
7 s' i9 i& Z* T% _; X8 L$ V" a3 }' Q所有细菌生存需要以下哪些内容:6 F  ?/ z( h: A8 K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值$ r- `- l5 O/ i! a$ A; ?& C% s
2 z2 d7 J  Z8 E2 \) g
33.Which of the following correctly represent critical control points in a HACCP system?
6 V4 t! `  q8 c! i9 b0 D以下哪项正确表示了HACCP体系的关键控制点?
7 [& ~2 A0 h8 @3 ]+ I0 h8 P& I* aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " {6 E( X; `" K4 `. [
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 \: H: t* y* b! E8 W+ M, Q; w6 F' M
34.Which of the following is not an example of a carbohydrate?
" A5 E4 a" |! N下列哪一个不是碳水化合物的例子?+ ]" T  |, L# S: L* J
A:Essential nutrients 必需的营养物质
9 V! U9 |' I* o  e0 Z' ~1 G; H; X; E4 A' o2 x$ y1 ~9 a& g
35.The process by which a liquid fat is made solid is called:
4 v* f1 {( H0 T+ a& V+ f液体脂肪做成固体这个过程叫什么
* ~6 ], Z: R0 A# ], nA:Hydrogenation  氢化
4 U' J9 h( z3 [& u4 u  A
7 U/ s1 J8 y; Z36.Which of the following is not an example of a fat substitute?
6 L8 c$ g" E+ j% B4 M. X, N' t下列哪项不是脂肪替代品的一个例子
1 Z) n/ W0 R. Y) ~A:Acesulfame K  安赛蜜K表5 [: K* h! F# P. J
" p) c, d7 h, U8 A( ]' I3 }# ]) s
37.Health Canada requires that a product labelled "fat free" contain:) }7 n; Z( W% B
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 J- y6 w6 q- O7 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份# N; Q4 n; R7 S: }4 v; w

$ y  d/ ^# I. J7 `( _6 d2 a% }38.Which of the following is not a problem associated with converting recipes?
: h* T' g% d2 F  j& l/ f下列哪项是不相关联的转换配方问题?
+ }' E4 m2 T( K' D8 a" |% ^8 j( @A:Unit cost 单位成本) g* x2 Q+ N2 B  v1 |9 N# I- d3 c% e
  h. z' N! O4 @: p' r# m6 i
39.The condition or cost of an item as it is purchased from the supplier is called:: k) m) ]! @" {7 K* g; @
从供应商采购的物品的品质或成本叫什么
" y' j, ^  h& j% q7 kA:As-purchased cost 购买的费用
* I5 ?! c/ h9 C9 b
9 }6 N1 U$ H4 g# R2 c* U' H40.The amount of stock necessary to cover operating needs between deliveries is known as:' e0 u# r: n3 ]( |- G' Q- c
在新货到来之前用于日常所求的必要库存量叫什么
2 D: y. X$ o. H: m$ G, oA:Parstock 基本日常最低库存
" D. c1 ?0 Y, `: Y- b0 i+ m5 F- }
7 l. U. d4 Q% B) }& r41.Which of the following abbreviations is used to describe the proper rotation of stock?/ Y* I# D& ^8 ^" W
下面那个缩写是用来表明正常库存流程?) M, ]; m) N5 ^9 C, m. _; W
A:FIFO=FIRST IN FIRST OUT 先进先出, B3 i9 M! e; c' C
, r# ~. o2 t$ {) Y' H
42.Which of the following knives is used to turn vegetables?. ?# ~3 o: B8 I; d% j
下面的那把刀是用来打开蔬菜吗?
: P) i( |9 w6 f# {8 LA:Bird's beak knife   鸟嘴刀
% z- |$ x# P5 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* U9 j7 r; k, ^- o. K43.What is an instant-read thermometer best used for?
2 t  S1 a" H: h. q  i8 f6 r2 ~即时读温度计最好用于那方面?
* t$ p8 d) e- q8 ]A:Checking the internal temperature of a roast 检查被考物品的内部温度5 w% I$ S% V9 n% |+ p/ \/ g
0 @+ r& [, n; i$ ?% F
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; M6 H) [) f% g" I$ n/ |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 c# z/ o8 n; i7 h6 TA:Cast iron 铸铁
1 S& h, F/ {4 {# \
5 ^- w( c9 A1 J# l, R+ r) d8 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- b( P: @6 @# T5 M0 F哪件装备下面有一个可移动的碗和一个S形叶片?
/ w- ~) Y4 h* P; BA:Food processor 食品加工机
( ~- Y. p1 f! F% e! B  B; K1 K* Mhttp://www.google.com.hk/search? ... iw=1263&bih=572) C0 y0 b# T2 g: P: \

# U% d2 E; B* q' c" L# o46.Which of the following is not a rule for knife safety?% V3 F( F  ^$ {- \
下列哪项不是用刀的安全规则?
5 x- ]) @! w2 p& ^9 uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, ^  M' ]5 \0 f4 f47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( X5 J7 u6 H9 s; ~; g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ f( j( h+ T/ u0 ]
A:RondellES
* J6 G% C. T7 M& R$ Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% z$ {- _4 v$ y$ J
% b. b/ u4 T9 L/ A' S48.Which of the following is a diced cut used to garnish soups?) b0 O0 r1 D7 B/ L
下列哪项是切成小方块用于汤的装饰?9 X) M2 m" R+ E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
! K) G' i+ w5 j7 Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  x; ]5 H- m2 e9 n, z) A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!!——9 `: z3 [" A6 o! }. R/ `) ]6 k
A:Gaufrette - f( n$ C8 E3 ^- f+ F) Q0 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ _- i* m' h+ T  \# Y7 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  L# J/ v) T' n7 t8 p7 n% [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ W" ]3 T7 [  F  w7 L8 H. a  J
6 L; y. Z8 Y9 Q  V/ s  F3 F5 R50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 v7 D. {! ?& I/ J5 \* X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)
( F5 C2 u4 x! {9 o" {* g/ ^A:Cilantro 胡荽叶 香菜  J+ C# ?% n2 t# S8 [6 C
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& d9 \) h- Y: h. o0 N; u
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60.Allspice is made from:
2 Q2 o5 J( R; s& t5 N# ]: S 多香果,  多香果香料是什么1 E1 k2 c. ^$ N9 Z* K& q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 F) t& {. M) i$ b1 D. _% U
A:A dried berry 干浆果
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% L( ?' m' U. V: d. E1 ]& E& e61.Which of the following are used to make a sachet d'épices?+ V) t; P3 o/ u1 c0 b
下列哪些是用来做香包德épices?3 \) V: q5 [# F; M0 z
http://www.sachetcatering.com/# j/ o( ]. Y- |# B0 g' a  t
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 c8 n0 G6 j: u+ C8 M" H
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62.Which of the following condiments are not soy based?
0 ^# p1 A+ Q: u; d+ o下列哪项不是酱油调味品的?
5 M8 g# |6 ?& m0 _A:Wasabi 日本辣根# J' f# j7 m% ~8 ~. h

: g4 _! e- D3 F5 @4 f0 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( z9 f2 A. Q4 m* i! Z3 H3 T, 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:% K+ F- e4 ]  C( e- c# c" g+ ?
A:Pasteurization  巴氏杀菌
8 j2 J5 y) c8 g9 r0 e. e3 j! O/ e6 X
+ J: U1 ?2 L8 m% J, m  {1 h64.Which of the following steps is not the correct procedure for whipping egg whites?$ y2 z( c8 T. f. n0 E
下列哪个步骤是不是正确的蛋清搅打程序?3 X3 N0 U. p. o5 G3 T' D$ e/ }
A:Allow to rest before use. 允许休息后方可使用。& M$ S; a7 k, }3 e  n

7 m; b8 P  c8 e  ?4 U1 @0 p65.The weight of a large egg is between:一个大鸡蛋重量介于:+ {3 ~5 G" d: C& N: P. v
A:56g and 63g 56克和63克9 V$ C# O$ i/ B: `1 p

+ d- _9 a8 q1 ?8 s1 T66.Evaporated milk is a concentrated milk that is produced by removing  R6 ]' x. v1 G! Y& T" y" ~* ]
炼乳是一种浓缩牛奶 是去除什么做的( C( K2 T5 C7 z0 W* m; T
A:60% of the water 60%的水
8 u* W$ b* S1 A" L- t
$ y3 ~! w) M4 j! U67.A method of cooking that transfers heat through a liquid or gas is:2 l- @9 J8 C0 O+ t5 m* F
一种烹饪方法,通过转移液体或气体是:
6 ]2 w1 b4 L" c" h- K1 FA:Convection 对流, V! [  v, m: s9 ?, x4 |, T
' D6 v( r; c. H' G' x3 J5 i5 E
68.The cooking of starches is known as  烹调的淀粉被称为
6 D+ }5 o+ z+ f' f' z$ pA:Gelatinization 糊化
/ y0 _/ b  q2 O
3 u1 p9 M; @+ R9 J2 x$ I* D1 u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 r* U% i9 f  `/ F  k3 n; hA:Braising 烤
+ B) x* P% ?6 w% k: \
- f7 ]& W' |2 v/ ^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:$ T4 X( B6 X9 h
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) o! Z% A; F/ x/ \, }( X; G" j. r2 q% Q3 H5 ~) ]+ d
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/ p" |0 X9 W+ N0 e6 ~* w* C
A:Fumet 原汁* j8 X- g9 C2 C7 q( Z8 O0 K. A% u
$ Y  o' v4 N6 p/ x  n. v
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2 N$ l0 _! R' @4 n/ C; g! H
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
- ]9 c* E) P! F( A& n9 E7 g7 _' Y4 n3 `2 F' d5 `8 a+ e
73.Which of the following is a principle not used in stock making?0 `; Y) Q' i! ?( o' M* B/ `9 M
下列哪一项不是用于制造高汤(低汤)的原则?7 E3 S9 I; H0 }3 K
A:Start the stock in hot water.开始在热水中操作
. T1 h1 Y/ X; Z$ p7 h. @) {
: U/ o# b- }6 W6 N( @3 A( i7 J74.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
9 y) {* T8 |; NA:Remouillage 法语熬汤# _. U$ t( y# _$ u
http://www.haibao.cn/blog/post/176242.htm
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以后陆续在QQ群空间更新。
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加油!
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