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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。
3 W: I6 P, }* S" Q+ k) n7 ?" k, g9 h' O4 _5 t9 s
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。
4 q  x  Z# T9 z1 k& {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( y* ?1 w$ Y5 p" @" C4 _' Q
1.Which of the following methods should be used to determine doneness in a New York steak?& |- x& h. _! D  a  E
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)
( A: N& P* D+ y9 b4 j, P% lA: pressure touch. 压力触摸
8 r) T9 @- ?8 _1 w. v" d8 d/ F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid+ Z4 w4 ]3 S  i
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% N3 a) w( u, `( G1 S) r, r" h
A: acid  食用酸
/ E& Y* X1 h9 x' F3.Vegetables are major sources of which of the following nutrients?! [" `7 r! A: L7 m
蔬菜中包含的主要营养有哪些
" m8 k" h: U% z# x2 ^  I5 `A:vitamins and minerals. 维生素和矿物质。: k6 A+ X/ z# V/ J9 e
4.Cauliflower is commonly served with, p) j1 }7 w$ ~4 U+ W
花椰菜(菜花)最常见和那种酱汁搭配
& `/ R* v1 ]! g$ z. m1 e; NA:Mornay sauce. 奶油蛋黄沙司) Z. F$ C9 i: \3 H) D: E5 L( V' m
5.Which combinations of products are found in pie dough?3 F3 J5 c/ Z0 W& R4 ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% ]3 a: `1 j' p- K) s* @- Z
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 P, b6 u' e* A& `
6The French term for mussels is 法国语青口(海红)叫什么4 m/ l7 X# y& J( `& S4 z  i
A:moules.法语青口,海红  D, p7 `( z; e5 u. O) c- e
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?6 X4 {  ?1 {8 S# E! w6 N
A:faintly fishy. 稍微有点似鱼味
8 U( L; I4 _% R. x: L- ^0 s8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 J  x( K( A# Z. p' R) c$ p- MA:2 days. 2天4 o( v& A9 d8 d
9.What are the principle ingredients in ratatouille? 7 L7 Z9 C  v8 H6 _
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
' H: Y2 w( F* d* |$ \. mA:Zucchini, eggplant, green peppers, onions and tomatoes
1 O7 k% _) c* r) e; x" n西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
6 j/ a' Y. }+ R6 r  S; q0 l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) T, l; v9 \" |6 E7 D( c6 FA:cook food in quantities that will be used up within 20 to 30 minutes.& X! ~  F& i" V: N% p
大批量烹煮食物要在20到30分钟内# a2 W$ P, I) x3 g6 B  D2 m  A: q% z
11.What person has the authority to issue a Health Permit?
8 C; X. m/ n7 l0 g谁有资格颁发健康证(卫生证)。% |  w6 x3 ^3 v9 N, p2 W: Q7 O
A:Medical Health Officer.4 w+ n9 _' p! H$ Z4 K- W
医疗卫生官员。$ w4 C3 Y2 ]/ T. L; ^! \
12.For what period of time is the health permit valid?- Q3 _4 k! o9 T- i- L" r
健康证的有效时间是多久?7 K* p' V# V+ V7 D: {8 V
A:12 months.12个月
- `$ @, {# d9 K3 H13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 m' ~0 S7 X# t7 {& k; Y7 }3 [9 L7 f在食物和饮料准备区,通风系统换气的标准时什么. r! I& I" R* q. H7 L% a" ~
A:08 times each hour. 每小时8次
2 _. |' f- j# _. Q14。The minimum temperature for manual dishwashing in the wash sink is
/ u# [; V2 V2 D3 w- f  q2 y' N手工洗碗,洗碗池的水温最低多少度?8 P- `7 b3 `7 E5 n4 g8 j! C
A:110 degrees F (43 degrees C). 43度7 S! _  T5 i2 x4 S8 I( @$ {8 @
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! d4 A5 w( X* q; c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 K6 S( K, X3 H" X: M6 T# G
A:180 degrees F (82 degrees C).  82度+ A  C% g; C% {2 t  g" ?' \$ o
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
6 K  f: J: P7 o% b* ^( B' a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
* b; a! |& v0 y1 j, n1 pA:en papillote.  法语自己理解
4 \, F3 h. F0 Z/ T: s6 H: v$ Q6 \17。Wing or Club is considered a
+ T7 v- c$ \) {6 A/ C4 \翼和CLUB 被看做是一种...$ C5 Y* g9 F3 M8 Y( }# N
A:Bone- In Cut     带骨切! T, {, @3 |0 X. c: f9 Q" Q
18。New York is considered a   纽约牛扒被看做是一种
+ @7 ~. I9 t' ?+ a! [A:Boneless Cut     无骨切" Q+ J, W) v9 R  i% J  Q) |
19.In general, a court bouillon for freshwater fish will contain
6 C: c/ A' b, z6 R4 j: ^5 e5 B: y- O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 c  i  O# W* R- Q) |A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
. {* m( ^- \; _5 v$ M( F和做海水鱼同样数量的调味料和香料
9 H! U; z5 {/ z' |20.Anise is very similar in flavor and appearance to2 x" E  l& }0 i+ T8 ~- m0 M9 h% x
八角和下面的那种原料有相同的味道
7 ^0 q  Y4 h9 l! [( KA:fennel  茴香
! L( I6 P& h. n) Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 u) K. D" N7 E3 {( M下面那种原料更像大葱且有平面的叶子
7 b" S( o" d$ v2 N2 R  {A LEEKS  似蒜葱 (这边人叫京葱)
( m( m, @3 \* Z) T22.Which of the following cutting shapes refers to a small dice1 _: d( D& ^, q' _, b
下面那种刀切形状指的是很小的粒(末)
- J" l9 }) K- m' |5 E) Q8 @% V: XA:Brunoise. 法语: 粒或者末,先切丝在切成粒。( \4 F* L0 Y/ l* F0 W3 F$ g4 [
23.Oil is added to the water for boiling pasta in order to
! w! w7 n& ~% [2 G: v; Y4 |( l4 ^' a向煮沸的pasta (意大利空心粉 )中加油是为了# \8 ~4 Q1 l8 {( v- {
A:prevent the pasta from sticking and to minimize foaming action.$ `1 ~% ?( {) I: ?! }
防止面条黏合并降低发泡。' ?$ M6 X2 a" `  q, n/ _# }$ W5 a
24.Which pasta dish features pine nuts and basil?
' I. t6 l+ ?$ q2 }5 `; u3 L下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
0 A5 Z" E% X- ]1 U+ G3 ]% L6 \A:Pesto.一种绿色的意大利面酱 * r4 K. q& G4 _8 w
http://www.tianya.cn/techforum/content/96/563836.shtml
: a1 Y% D* w- u. D  R
; ?# V% u' X  R( R25.Which of the following is a spring vegetable similar to spinach?
5 ~6 ]& p  {) m/ i" h( g下列哪项是一个春天的蔬菜类似于菠菜?3 T/ Y" H5 s3 ?
A:Sorrel. 酢浆草。" z3 D3 j% G2 D/ C7 c
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:% D' [; J1 r3 C1 G
哪位厨师最早带来高水准浮夸的美食0 U  L9 o2 y6 @
AAntonin Carême 人名 安东尼·卡罗美* D& {( h) Y% J$ C' `

8 E0 e8 g6 X  ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# \" W0 U: n$ N" t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s. ?9 j" S' l9 SA:Cast-iron stoves         壁炉
) B) \! z+ z( H7 zhttp://www.usstove.com/products.php?id=6! `: ~- M) c) \5 R
5 j! S5 @; Z# S1 \" y" O9 D
28.The French term used to describe the roundsman, or swing cook, is:
1 C7 \# g; A. b8 q/ |- |) ]法国术语,用来描述roundsman,或摇摆厨师是:5 G7 V* o8 m9 v0 o8 }; H$ |, V
A:Tournant   图尔南
, V( n9 \6 M/ m; }  g
" R& |( z9 `* L1 y29.Another term for the wine steward is:8 s1 j9 v# i+ W, u
葡萄酒侍酒师的另一个术语是:
: v6 l( o( e8 F$ H4 o8 NA: Sommelier 侍酒师
9 F8 I' `4 `2 C  E  P$ w& I, z. g9 T: C5 y7 r  `% U
30.Molds, yeasts and fungi are examples of a:
& S, P+ P& ^. q' ]. @霉菌,酵母菌和真菌是一个神马例子
1 Z: u4 x5 x$ q( }( XA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' Q  U; n9 |2 A2 S
根据加拿大食品检验局,食品的危险温度区在多少之间:  _* v5 K6 r) A. }+ X* R6 J- Q
A:40° and 140°F (4–60°C)     4-60度
% [, \1 R. \, v. S" K; I
6 U( V; |( n& x+ p$ m32.All bacteria need the following for survival:
$ ~; ~5 x7 ?: H. R/ U1 i所有细菌生存需要以下哪些内容:
) a( q: ~' W5 J' t0 Y0 u2 VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; I' n1 j0 C. {; H$ b: C! a
- u$ A2 R9 ^& T: ]/ ]! g33.Which of the following correctly represent critical control points in a HACCP system?  E1 N2 W8 w7 i& a- ^5 f) S0 J
以下哪项正确表示了HACCP体系的关键控制点?; _$ k4 I2 k( L% j7 b, A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 v  S1 j- \! p' ?3 x( t食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 r* _+ f+ J  R* L0 V
* F, @1 r" t7 U
34.Which of the following is not an example of a carbohydrate?
- o1 U' x) P3 M! s( ^" Z: D  K下列哪一个不是碳水化合物的例子?
: g" t+ @) }- tA:Essential nutrients 必需的营养物质
3 @% R+ G% _! N" \1 ^8 A$ S3 y' K5 w( Y) C8 ?& G
35.The process by which a liquid fat is made solid is called:
: p. e* U9 Y# g9 u) L1 q9 r( q液体脂肪做成固体这个过程叫什么
, r/ z9 ?4 J% {  k( ~" |( h- Y# UA:Hydrogenation  氢化
) A. |1 R% e# \, J" |% M7 @/ r8 d" u; |/ C; n( F4 V
36.Which of the following is not an example of a fat substitute?' c- @) e& p. w2 B# O9 {7 w; [
下列哪项不是脂肪替代品的一个例子
, w: ^; h' n/ s/ s/ bA:Acesulfame K  安赛蜜K表0 x1 W( J9 U! ^* S

! B: S; ^+ @7 I( k% O7 c2 ]37.Health Canada requires that a product labelled "fat free" contain:$ W+ g0 s7 I6 V: m! q
加拿大卫生部要求的产品标有“不含脂肪“包括:
- q; k& x( h# HA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ `" N$ B% z' P3 P) V. n. }5 V% i4 I
4 W" y& ?- m: M5 z- i( f: \
38.Which of the following is not a problem associated with converting recipes?
, L& K8 }* P) T下列哪项是不相关联的转换配方问题?
+ f7 U' I+ z7 k8 O$ U+ BA:Unit cost 单位成本# U, y0 v8 R6 i4 K% V& T" O$ {. _
6 Y( z* U( F5 J, m1 i
39.The condition or cost of an item as it is purchased from the supplier is called:1 Q+ h2 w9 u6 S$ p
从供应商采购的物品的品质或成本叫什么5 m, P" w% x; W1 ^( i0 Q
A:As-purchased cost 购买的费用
% z+ U5 k% `# d+ Q- s" J, X4 _5 m& ~) L# p
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ u  R$ F( r* P& z, @( d- U3 a7 s在新货到来之前用于日常所求的必要库存量叫什么6 m1 p6 ^# T  X
A:Parstock 基本日常最低库存4 m6 N) W( O7 P) Z+ B  Z3 p& p6 ]! u! y

* |, o  k. q8 d; z: f/ ~/ t41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 T+ v  q* U1 v! Q下面那个缩写是用来表明正常库存流程?4 ], K# J0 J+ o( U% M7 P  u- `! {
A:FIFO=FIRST IN FIRST OUT 先进先出  w, P% z. b/ @' i" ]0 n- i

) Z! \# t- E% C7 ]; {$ D42.Which of the following knives is used to turn vegetables?
, q. x1 k/ F" y/ o( n5 N2 A& j* T! F下面的那把刀是用来打开蔬菜吗?
8 [  j% ]2 d$ ^A:Bird's beak knife   鸟嘴刀* n0 J$ |! g! f# ]* Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, x9 Q6 S# s( ?6 s. `. \" ~! H* E9 Y
43.What is an instant-read thermometer best used for?
) G6 \+ l4 I9 v$ T, Y) x) `" U即时读温度计最好用于那方面?0 w  i+ O( `7 ?
A:Checking the internal temperature of a roast 检查被考物品的内部温度
% P9 q8 L; Y0 F0 \! J4 a
, J) `  \. A( y9 _* i9 q( ]44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ]" ]8 B  a8 O( t1 l下列哪些金属材料受热均匀,通常用在铁板而且非常重( s) ?- ]; |& C; K9 U7 u4 d
A:Cast iron 铸铁" _1 k& `( Q; N; p# B9 i

# x+ `4 `0 n* H, \& m' N* l' }0 P45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 o) k5 q+ k! @! ^+ ]6 U( E/ ?哪件装备下面有一个可移动的碗和一个S形叶片?
0 P# W/ O& i  b" ?A:Food processor 食品加工机3 z+ o: J; f; l+ d- E+ {
http://www.google.com.hk/search? ... iw=1263&bih=572
0 _1 v+ R. O& t
4 q, y' W. T) R46.Which of the following is not a rule for knife safety?; S, V* C6 c$ {) t+ G2 p& k5 i
下列哪项不是用刀的安全规则?
' h1 t9 C" E  F1 n8 AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ \9 G7 M, S( `6 x& D% x  L( O& d5 P9 N9 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 }; a9 p7 F* e3 w: ^1 \, Q/ h6 U" d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 O" u; h8 N0 @% {
A:RondellES
4 m3 \/ P  v, R9 k: {% d: Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
! m5 R$ G1 l( d
2 Z- K2 \) r# @4 ?# I* x6 l5 u6 m! v48.Which of the following is a diced cut used to garnish soups?
( t& o) r* Y* |! r: S' Q下列哪项是切成小方块用于汤的装饰?0 \8 f; h5 ?. B! H  m
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* v4 A0 O' u" R  g9 X0 g- @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- P% W- p8 ]4 V9 ]1 ]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 C& g- c. A$ i* q7 k9 Q- |6 aA:Gaufrette 2 S" N5 `8 ~' c: _6 ?4 W2 h
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 `" `* ?: w6 y, s( Z, Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
  r$ Q; u- M7 z) O4 ~+ e1 ~Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) O5 Q, U" T$ Z% @% ?

4 h6 P5 _  A6 ?  c6 n& O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 {4 W% T3 c# ]: \+ Y
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)
4 }( Y% d& R! J% J$ K" XA:Cilantro 胡荽叶 香菜* i" ?3 C# ~* |2 L* F7 e4 P
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 M& L3 z- w/ a0 h7 A- [0 R) h! u, g+ \5 \( {2 E
60.Allspice is made from:3 v# l+ ?3 b$ D& g- X' p6 k
多香果,  多香果香料是什么$ V: l( Y2 L9 `5 }3 J0 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( S( s, ^& ~; u) B1 o+ [" OA:A dried berry 干浆果
# y( l7 P& H  k
0 k9 Q1 P. j% [- f, c; ]: A4 I61.Which of the following are used to make a sachet d'épices?. D' \$ t% v: @$ H5 x0 O
下列哪些是用来做香包德épices?
0 C* W% r! w& A' N( b8 hhttp://www.sachetcatering.com/
, w2 l. V2 J( L  tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 {4 N+ ?7 {& a$ i8 h1 r4 o; O

" K+ y" ~3 o1 B5 j0 o- `62.Which of the following condiments are not soy based?
2 a* i& k1 i! l5 ]9 \2 z下列哪项不是酱油调味品的?/ h" r5 Y: O! \5 w
A:Wasabi 日本辣根
# z* h! {; T* s$ q/ K
, |* Y2 m$ j* y- P) `7 r; _5 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% w2 B) V6 p: [1 f4 l; x7 |1 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:
; {6 `/ u. l  G" l! F8 Q. W9 gA:Pasteurization  巴氏杀菌  T1 ?. ]: I/ b  P

7 \6 L0 I* E+ @64.Which of the following steps is not the correct procedure for whipping egg whites?, ]/ C+ B3 Y( T, v
下列哪个步骤是不是正确的蛋清搅打程序?) ^& d) D: h* \' y8 ~9 M
A:Allow to rest before use. 允许休息后方可使用。0 a5 d- G0 j1 g8 P" ~* ~6 D; O

4 b9 S# s1 T3 q3 P65.The weight of a large egg is between:一个大鸡蛋重量介于:
$ H7 X8 x; U4 z: G! j6 HA:56g and 63g 56克和63克1 Q0 H! m* d* F. ~
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66.Evaporated milk is a concentrated milk that is produced by removing" I" ?* w! M4 @6 l5 ~1 R& [
炼乳是一种浓缩牛奶 是去除什么做的
  R/ P  ~" v+ O2 aA:60% of the water 60%的水0 n" }% m/ k9 r/ H
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67.A method of cooking that transfers heat through a liquid or gas is:
  x( N% t( d: T0 R一种烹饪方法,通过转移液体或气体是:# K1 u* i* ]# @- ?/ z: r
A:Convection 对流; k2 F+ J6 U2 g; |9 I
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68.The cooking of starches is known as  烹调的淀粉被称为: Z2 E: O  q, t- Z4 Z8 _/ T
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?1 w' K2 n/ H# T, g7 G3 `
A:Braising 烤' t( c: `' f, W: d! @4 l, C
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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:0 v8 u- o" o, k1 i' m1 h$ H
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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1 y( h9 c% c0 C9 F& W# g71.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 \% h4 q2 y6 B! P- P
A:Fumet 原汁4 e# b1 B, O' d% o6 S
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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
: x6 t4 b; V0 X7 A* ?" SA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: N8 T! Y! W# o1 B; ]2 r1 G
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73.Which of the following is a principle not used in stock making?) w' t0 u; G/ v, _3 y4 F+ ^$ o) K
下列哪一项不是用于制造高汤(低汤)的原则?
$ W/ z2 \; D! {) Y+ g+ d0 @; M( n/ |+ GA:Start the stock in hot water.开始在热水中操作# M/ w$ G7 K" b, U* X1 m" f5 ^

  {1 T; J$ I2 E74.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
& w" t; Q5 X1 H  `  A8 hA:Remouillage 法语熬汤
$ C0 ?  ]7 }# w; ^8 y/ Vhttp://www.haibao.cn/blog/post/176242.htm
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