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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。0 D6 N* Q) T+ L: }
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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。
) ~+ p% @( @- r  g0 p! `1 @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 A+ K& s4 i) X1.Which of the following methods should be used to determine doneness in a New York steak?- i2 v. C. {8 H$ ~
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)1 c4 k) t; n8 M
A: pressure touch. 压力触摸
! v; y# h0 D  H" B  p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
5 k- v7 Z9 g/ j& s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) u9 u0 Z& X/ w; RA: acid  食用酸+ r( w3 {+ I4 B+ B- C' w
3.Vegetables are major sources of which of the following nutrients?
" ^& E) F" r! \; i# {蔬菜中包含的主要营养有哪些
5 D2 w; V' g* X. E1 H+ V* OA:vitamins and minerals. 维生素和矿物质。
6 V1 t6 j, J, g6 [9 [, W4.Cauliflower is commonly served with
# _' [/ A% Q* [5 h2 y& B花椰菜(菜花)最常见和那种酱汁搭配+ H6 R+ M0 D( E' u8 a
A:Mornay sauce. 奶油蛋黄沙司
1 J; w  J! V; _' ]5.Which combinations of products are found in pie dough?
2 [( w3 `, i$ o+ P4 e1 F下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
0 H# j' U: Y" w* GA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, m% T, ~3 W' u# S5 P0 W. u
6The French term for mussels is 法国语青口(海红)叫什么/ i, D' m7 S7 u0 e* L* v
A:moules.法语青口,海红
2 M2 i& A3 C8 S+ x, p7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
& D3 J: F% l6 E2 WA:faintly fishy. 稍微有点似鱼味
8 N7 I; j. B+ K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* s: A  K1 s, I4 R1 B1 aA:2 days. 2天0 Z1 w( u$ R* }# W3 q
9.What are the principle ingredients in ratatouille? ' t9 Z6 K: R4 G8 n* t/ O: [1 h( z) Y
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)$ s0 R; B; f6 N+ b4 v  w' Z8 G
A:Zucchini, eggplant, green peppers, onions and tomatoes7 n- [3 U  `  u- g# P& y( C! g
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
4 i8 l5 R# Y. N; n- Z10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?- Q, @; K  g3 v9 x! F
A:cook food in quantities that will be used up within 20 to 30 minutes./ [. R. {9 S8 s- z4 w4 n. v2 l
大批量烹煮食物要在20到30分钟内
& f7 b4 K. i% |; X5 \# d11.What person has the authority to issue a Health Permit?
3 j4 W0 d( V2 u2 O9 d谁有资格颁发健康证(卫生证)。. p/ f8 ?' J" ~
A:Medical Health Officer.
" }8 Y2 s, ?5 w医疗卫生官员。
( }# u& J1 ]# n, L2 z/ W+ A12.For what period of time is the health permit valid?
! s9 \9 F1 u* J# z( v+ w* B健康证的有效时间是多久?+ l: m) I6 Y9 t. n* A
A:12 months.12个月
! O  e2 X: f9 r6 z  y' e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
! V" ?5 m6 c6 A; \- e, Z# l在食物和饮料准备区,通风系统换气的标准时什么8 Q/ A7 }0 r: T& T" u  P" \0 ]0 S
A:08 times each hour. 每小时8次
$ F. R' w4 d) J* u8 ?( o14。The minimum temperature for manual dishwashing in the wash sink is
# j% z9 w" L, E8 ~1 w* [2 y手工洗碗,洗碗池的水温最低多少度?
+ ]. q) P( n8 y9 K+ j- FA:110 degrees F (43 degrees C). 43度# r, J$ h# w4 e
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:. ~0 C& K0 m7 Y; z# ]7 ~
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
: ~! K, g: d  L" |! L' q! \A:180 degrees F (82 degrees C).  82度3 h5 h* U1 m9 H6 `" ?' `/ [' D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called) Y: T, x7 ~( x
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! {* H$ A, m4 u6 E1 S/ hA:en papillote.  法语自己理解$ ^" X+ f5 E& E  x9 A
17。Wing or Club is considered a
# ^7 h' ^+ L4 e! B; Z- M( m翼和CLUB 被看做是一种...
/ l: `5 n/ `- x+ NA:Bone- In Cut     带骨切" P/ u1 n: ^& C% ~
18。New York is considered a   纽约牛扒被看做是一种
- j; n& A) d3 BA:Boneless Cut     无骨切$ I; b6 E% a7 h# R& S
19.In general, a court bouillon for freshwater fish will contain
1 D% \. z4 a# i3 C) G, j* h5 D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
4 U+ E+ e! }9 y8 BA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ M( d; S9 p. H3 a
和做海水鱼同样数量的调味料和香料# k7 H. h) T8 b( w8 K
20.Anise is very similar in flavor and appearance to( K& u& i3 {  ~# ]+ E7 K
八角和下面的那种原料有相同的味道9 m0 D1 Q; j) z: s* U; A
A:fennel  茴香# {  t  ]6 ~: n$ X, A5 L5 h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves1 F) T! \5 X( X7 a( d( S
下面那种原料更像大葱且有平面的叶子
9 d3 s& W! i% f/ D, I3 |8 y/ QA LEEKS  似蒜葱 (这边人叫京葱)4 e+ P7 q* S" @& `1 p7 |6 R
22.Which of the following cutting shapes refers to a small dice( n) O* H' F$ A8 ~6 F! P: h
下面那种刀切形状指的是很小的粒(末)
, Y+ \( T$ Z) M1 \! `A:Brunoise. 法语: 粒或者末,先切丝在切成粒。" J0 M& {1 g% n; f, S
23.Oil is added to the water for boiling pasta in order to6 T# W& d5 B' S/ v, M
向煮沸的pasta (意大利空心粉 )中加油是为了
/ F& ~7 ^- n2 K; Z! ^( j0 ]A:prevent the pasta from sticking and to minimize foaming action.
9 z# b5 ]# ~/ q$ e9 ?7 t, A防止面条黏合并降低发泡。+ P; ]- s7 X0 m+ ]0 _
24.Which pasta dish features pine nuts and basil?& c3 J# U7 Y  ]8 h3 D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)1 U+ w4 F. \8 {6 B0 n* N
A:Pesto.一种绿色的意大利面酱
, @  G4 ]" d- v/ A% A" _http://www.tianya.cn/techforum/content/96/563836.shtml
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. Y2 }- w/ g( p& B25.Which of the following is a spring vegetable similar to spinach?
% Z9 C5 b) v0 A' H/ j下列哪项是一个春天的蔬菜类似于菠菜?6 p+ ^$ Z4 i  ^( w, j3 p/ y2 \
A:Sorrel. 酢浆草。
5 {  b# B( E( ~3 ghttp://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:
# Z& K% q& r2 D6 c0 f9 P% |哪位厨师最早带来高水准浮夸的美食2 l2 S; b5 w) |. k2 f. r; v( h
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' Y$ G5 ?+ z( N6 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- u! f0 ?5 s3 YA:Cast-iron stoves         壁炉6 Q# i3 a* i% C8 p
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:4 u6 V3 ?+ S, n3 T3 _5 Y
法国术语,用来描述roundsman,或摇摆厨师是:5 h6 c* q: B8 l8 n; j% V3 m  }+ W
A:Tournant   图尔南
1 H' m+ `2 g( z6 g) r2 M8 U/ d# L/ B
8 G1 V% w5 |2 U$ D2 g29.Another term for the wine steward is:& s( A3 d$ T4 V% B
葡萄酒侍酒师的另一个术语是:
9 C0 D5 [. u  mA: Sommelier 侍酒师+ Q- w. a( v/ [7 X+ ~- s
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30.Molds, yeasts and fungi are examples of a:
5 d* ^8 K& Q) `- I$ `; L霉菌,酵母菌和真菌是一个神马例子
; a" D- P3 M; @" u+ P% W, E$ RA:Biological hazard 生物危害% h& |/ Z( e. I' d: o5 u( S; z6 i/ B
+ v3 W  F( {8 a( g' V( a
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 @3 t% t1 L% |, W0 R8 A. X5 ?
根据加拿大食品检验局,食品的危险温度区在多少之间:2 m- i: x4 J7 e- x. J
A:40° and 140°F (4–60°C)     4-60度4 ~' K/ e0 Q" ^$ g. I- y) \
% S  z) R. R4 K9 Z! F3 o# W
32.All bacteria need the following for survival:
& K" ]: B# g) E$ D7 k所有细菌生存需要以下哪些内容:/ S2 B$ F5 r6 r5 M
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值: M% d% \2 f+ `: m3 V( r) d

& p5 P- S; y; o- h* p, Z) m33.Which of the following correctly represent critical control points in a HACCP system?! E& W2 o: P/ c( D
以下哪项正确表示了HACCP体系的关键控制点?
3 z. |/ x; Y7 H1 f5 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + A9 X' H. ~* t. w5 e) [# ^% d
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- [' o$ O" @6 ^  g0 _/ m
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34.Which of the following is not an example of a carbohydrate?
2 _5 u8 ?3 f  T+ u下列哪一个不是碳水化合物的例子?! w" S6 Z; q: j! y* I/ A
A:Essential nutrients 必需的营养物质- X8 A! \, k$ P- X

* @" i% R1 d! B3 v! w" n" U35.The process by which a liquid fat is made solid is called:" J3 y9 a0 C% E
液体脂肪做成固体这个过程叫什么: w, l; @; z0 r
A:Hydrogenation  氢化+ V* q3 e; }( z9 q8 u) k4 R& m

- ?7 T0 X) e, q; C. G36.Which of the following is not an example of a fat substitute?6 i) b0 w, y" k3 v
下列哪项不是脂肪替代品的一个例子2 z0 Z! T: U$ y5 k7 k8 P
A:Acesulfame K  安赛蜜K表3 i6 c, x$ R  j- ^! P; K& B
8 b8 }* R+ W1 H8 \( F0 [# `
37.Health Canada requires that a product labelled "fat free" contain:
2 c6 v% a6 m; S* h5 Q加拿大卫生部要求的产品标有“不含脂肪“包括:
1 e0 d8 @5 h: E7 @8 m, UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; h; W+ R  F5 `/ a/ [
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38.Which of the following is not a problem associated with converting recipes?
: J& J( F' ?% ~! T  N下列哪项是不相关联的转换配方问题?/ R% {. s" D$ D2 n9 n, @3 K
A:Unit cost 单位成本& q3 H5 F; U, T$ e+ X7 |( }- r$ I
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39.The condition or cost of an item as it is purchased from the supplier is called:
( A( k' q4 F7 U8 k8 y4 H从供应商采购的物品的品质或成本叫什么
) o+ p1 T1 S7 T1 w0 y6 e" N/ EA:As-purchased cost 购买的费用
/ w3 H; \9 U) [% c- o1 H! K4 W9 G. `5 z
40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 N+ H+ M$ |: t: A+ A在新货到来之前用于日常所求的必要库存量叫什么
5 e" O! Y) Y# g* F: l2 `A:Parstock 基本日常最低库存
' T( @! ]' {  m3 {4 I# x- c; t9 G& {$ d7 ^3 R/ Q5 ~8 v
41.Which of the following abbreviations is used to describe the proper rotation of stock?8 V& ^$ j- I# \' h# v* ~. p
下面那个缩写是用来表明正常库存流程?
5 N( s2 B4 n( f' ?& X# b% k( rA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, P/ Z2 _5 W8 @2 e3 G
下面的那把刀是用来打开蔬菜吗?
$ Y* \0 ~( j# M$ S! QA:Bird's beak knife   鸟嘴刀/ M7 F- e" f/ t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# v) t7 s" k0 U4 m; Z! [
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43.What is an instant-read thermometer best used for?
8 ?) U1 [  f. R/ P, _即时读温度计最好用于那方面?
, v$ v: C8 {9 Y6 e$ V) T$ I: xA:Checking the internal temperature of a roast 检查被考物品的内部温度
) Q. C0 Y6 a+ b  m( J5 e
! w; V% {" t/ F9 j44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& u1 d5 e8 A" a8 e3 y下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ^: a9 G) X8 `A:Cast iron 铸铁8 {. h; w$ r2 J) e! p* o8 ^

8 ~, j; R3 N8 M( i& C3 o! u# s45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, M/ ^! Z$ f/ y6 ^. H
哪件装备下面有一个可移动的碗和一个S形叶片?, A/ R9 t9 p) n" p9 L4 K
A:Food processor 食品加工机
) C4 \: g1 z4 j& O( E3 ]http://www.google.com.hk/search? ... iw=1263&bih=5724 @1 ~7 y  X0 M( u

7 s) }7 l( T: s2 n& K) Z46.Which of the following is not a rule for knife safety?
; c9 `9 n8 h& B; I下列哪项不是用刀的安全规则?
3 l) y; }) I4 U) c6 H" N5 J/ rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 k- I& B% N) V% v
6 P6 O7 _( V4 ^! \
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:0 e/ C. ^" V# z: y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ O; I4 @9 v7 T8 q- A& xA:RondellES ! K' A  K% {& z+ m3 M1 r4 K
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; J! r& c, I- u$ S7 D) Z( d
% ~% @# e6 p# Z: V; J' a* @
48.Which of the following is a diced cut used to garnish soups?9 O9 d) _' X( _' d1 B( S! {1 p4 @6 X
下列哪项是切成小方块用于汤的装饰?! K" `! A% X: T; ~
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm1 F, o5 S; L) k" C& @; j/ S7 S
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 ]" Y$ U( L9 S+ J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!!——
4 e, Y1 x" B. e" |( K& L! i% RA:Gaufrette 6 I, G, `" g7 s: d- H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 t# d4 y9 u5 f! q  F' Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 ?! j! i, P: Z! C( K2 I- M2 D
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! e- O2 ]0 N' ?1 ?. t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)8 ?/ Y0 t" J% S" \9 _6 f) d& Y
A:Cilantro 胡荽叶 香菜6 `" X0 R4 d& @9 ^+ `! R- `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 q; e  q( ?7 Y) w% z3 d- T9 r$ d  B: H

: E( Z( X: Y( D+ x2 f2 R! K60.Allspice is made from:
: x9 W' T+ s% N! c1 r 多香果,  多香果香料是什么2 n( k6 t, u* _3 u% X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) x+ I( c  W: H  I+ b% aA:A dried berry 干浆果0 `, Z9 u4 f1 `; O" F- d0 Q* ?

0 E0 {  L* o5 \1 x3 C; @61.Which of the following are used to make a sachet d'épices?
6 j7 ?) P9 v# z3 d) Z% N0 t( l下列哪些是用来做香包德épices?
6 M7 |' X/ o8 O- a5 n. hhttp://www.sachetcatering.com/* b, j7 ?$ D. T, ^
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
' T( e9 Q/ C1 y% h' {) O! J7 h# A下列哪项不是酱油调味品的?
) o: P. S9 ~0 E, W' \( P+ cA:Wasabi 日本辣根" _9 ~7 W3 P/ Q

; @5 U% x' |& A  S. i5 l$ y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:) s8 ?0 H8 w4 I" K
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:+ R+ {6 X- G2 o8 o' d
A:Pasteurization  巴氏杀菌* ^& n" U8 M: R6 r& \/ E+ o

% f. ]9 x3 |6 |! D% A% ~64.Which of the following steps is not the correct procedure for whipping egg whites?
" M4 Z1 E7 Z5 F7 W# A# h下列哪个步骤是不是正确的蛋清搅打程序?
/ E. b; _  t( D2 `$ _, qA:Allow to rest before use. 允许休息后方可使用。1 I- L  [1 ~* @6 u- A' q
4 A; ~3 P$ v7 [
65.The weight of a large egg is between:一个大鸡蛋重量介于:0 w$ l% a4 A+ s. S4 b
A:56g and 63g 56克和63克
. f, g" z; }, g& D
) i9 j. G5 Z8 h2 d* M# l9 ^  F66.Evaporated milk is a concentrated milk that is produced by removing
: S/ Z4 {5 J) m+ H+ t炼乳是一种浓缩牛奶 是去除什么做的
2 Q3 ^3 l0 ^0 B- _$ s" t( iA:60% of the water 60%的水) H7 w( F& |9 f1 Z8 M  K
6 G4 w4 X; ]- v+ D. h) T
67.A method of cooking that transfers heat through a liquid or gas is:0 @# z( p+ f, ]5 b
一种烹饪方法,通过转移液体或气体是:
7 `7 ?3 q) D" _1 ~" QA:Convection 对流8 l4 z  _* n8 G  U; m: Q3 d
8 u& D- J3 _8 T
68.The cooking of starches is known as  烹调的淀粉被称为
9 H9 a3 U. q" e& _A:Gelatinization 糊化+ ^9 q1 b% S4 y" S6 f2 D8 r( o% |
* k+ r: p4 V- n+ D3 [/ l$ r
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% }3 r2 q# N, @% U8 q3 c
A:Braising 烤
- L$ @2 T' l3 z5 j% g9 r% @3 b+ s( ^2 c" `4 Y
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:
6 q- Z8 e2 |% Z1 X2 @% ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* Y5 _: m6 ~" h7 w1 i3 D
4 N1 c3 q$ g0 X8 t3 o, W9 L71.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7 p+ F& Y. X2 P2 w" Y' g
A:Fumet 原汁
8 d: ?, {# c0 W! s% Z/ L, ]0 ^9 \2 y/ h: R; D% N% H& A3 \% S* Y
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( W' j( v  f0 B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜: i6 M8 i8 R5 t6 {( b& O

/ H. {2 l7 i: w4 V73.Which of the following is a principle not used in stock making?8 |  U. {. E3 g- S" s: |
下列哪一项不是用于制造高汤(低汤)的原则?
# ]7 X9 G3 r. B/ ^% h2 yA:Start the stock in hot water.开始在热水中操作
+ w" ]. E" N5 R) j3 R- E) {- s
* v+ m$ {7 O$ O74.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# g% d, v1 X: N
A:Remouillage 法语熬汤
; q/ n* N6 |) q2 _( T6 |6 m. Ghttp://www.haibao.cn/blog/post/176242.htm
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