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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。
9 N8 ]7 U# L9 x/ m; ?0 R
0 L1 {7 n' z7 P) C  i$ K) d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。' D0 s* `6 \2 d" {
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# U6 j: q& m& o) d$ P8 T
1.Which of the following methods should be used to determine doneness in a New York steak?' V$ T4 `4 b  [8 I( {# x& D
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! q* U. R" K
A: pressure touch. 压力触摸
9 a0 w/ R, j3 g9 F! @% J" p! Z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 a9 o" A/ {; i" b; n" F. W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: Z5 b! |, y/ T
A: acid  食用酸  _5 s( X9 u, \/ J2 x9 C
3.Vegetables are major sources of which of the following nutrients?! K) }! U; F+ R# u/ ?6 m) W
蔬菜中包含的主要营养有哪些8 X8 w3 F4 b1 X
A:vitamins and minerals. 维生素和矿物质。
# i+ s" z( L( t2 }0 s4.Cauliflower is commonly served with
) @* m  p9 p3 u# Q2 Y花椰菜(菜花)最常见和那种酱汁搭配
0 ^, c9 J$ |, f# ~" GA:Mornay sauce. 奶油蛋黄沙司
& O2 }; W4 _8 @2 s+ g3 Y5.Which combinations of products are found in pie dough?
, q% T3 X/ k2 B; l  b( ^下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 h$ f7 P/ Y* J3 c, hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。6 Z/ [# V1 w% Q0 _. w
6The French term for mussels is 法国语青口(海红)叫什么
( N2 Q6 D- u( M  V. [0 l; KA:moules.法语青口,海红
& ?! ~" T1 w8 \% s* L: \7 b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
" d2 L% h- F$ A& m( p# F5 TA:faintly fishy. 稍微有点似鱼味, W+ P, E% M9 J& y5 c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 i6 ?, O' u/ c2 u+ l$ IA:2 days. 2天
3 t; Y  J4 g* X, |* i4 _9.What are the principle ingredients in ratatouille?
1 Z0 ^: U! n5 L5 [炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
- b" @* @- P( ^/ Z& H9 k' G+ qA:Zucchini, eggplant, green peppers, onions and tomatoes* `& x, E& n( B# ~8 i, b7 X
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
' k5 V% n& u' n' E$ O, |. ?! C1 _: a10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 n  Y0 }' L' |6 TA:cook food in quantities that will be used up within 20 to 30 minutes.
/ q6 q4 t9 x0 o! E大批量烹煮食物要在20到30分钟内  w1 \+ J" f" c
11.What person has the authority to issue a Health Permit?3 {7 a8 X' B; U, K1 s
谁有资格颁发健康证(卫生证)。
( q) ]% A0 q; z" {( l9 R/ c. AA:Medical Health Officer.
3 ]$ Z5 Q4 z' O医疗卫生官员。4 {6 J. Z( s' |, Z
12.For what period of time is the health permit valid?
5 y/ Z/ Z# ^% `4 ~健康证的有效时间是多久?: [, l3 w) v- I! B4 f  R" f
A:12 months.12个月* `% S. H' ]1 c& j- x* ?
13.In the area where food and drink is prepared, the ventilation system must be able to change the air  m  I7 o4 @) a  u4 @6 `' @9 u
在食物和饮料准备区,通风系统换气的标准时什么) ^2 T( E( i& x5 {
A:08 times each hour. 每小时8次
8 v9 \! B7 {, R1 @; Z. W; y14。The minimum temperature for manual dishwashing in the wash sink is# V$ c9 t7 U. y9 Y
手工洗碗,洗碗池的水温最低多少度?
0 p/ `2 Q/ w- p& q" ?" ZA:110 degrees F (43 degrees C). 43度  v1 v# P5 ]9 X" i6 m) K" g0 V+ i: |
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( |! p, z  c& A3 ^( t/ Y
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少+ P9 a! l  t; Y- K
A:180 degrees F (82 degrees C).  82度) R( E7 \9 w3 X; r: A* S
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 k( m7 }  u; ^1 P4 ^- r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)' f7 n4 t# I# u* D! \! W3 X" n. q
A:en papillote.  法语自己理解
) K, M7 y0 l2 }+ l' G9 H. i5 y17。Wing or Club is considered a
* r! S6 \0 b9 M1 l& x  H; Q* y翼和CLUB 被看做是一种...
/ x: ~- n- c% B' q1 ~$ M$ VA:Bone- In Cut     带骨切6 ?% R4 x% [3 ]3 m. |' O
18。New York is considered a   纽约牛扒被看做是一种
( a/ d( N4 s* r4 a5 E: {A:Boneless Cut     无骨切& \2 H8 X9 Y! Z% D/ e, r& W
19.In general, a court bouillon for freshwater fish will contain5 o, |% @7 X6 k6 h, s
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 m6 P) w  Q$ {( V/ m
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
0 f8 T& j6 P  |8 E( B和做海水鱼同样数量的调味料和香料
' c! t6 |9 ]! Q' Y! H+ S0 N20.Anise is very similar in flavor and appearance to
  _3 M& B" {9 M八角和下面的那种原料有相同的味道: U1 M/ ^/ v/ i# m9 W
A:fennel  茴香8 `# y, I" R! X4 ^/ @% D
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves+ I* a8 g* C. e0 @5 Y
下面那种原料更像大葱且有平面的叶子' k" |1 E+ O! @' u
A LEEKS  似蒜葱 (这边人叫京葱)8 h) u$ B* Y, T7 E8 E9 o
22.Which of the following cutting shapes refers to a small dice" l( |0 i( f6 t  u
下面那种刀切形状指的是很小的粒(末)
; n* N( z) \0 b. e- AA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
5 \# `1 h8 ~- u$ [* C1 M/ f5 f3 _23.Oil is added to the water for boiling pasta in order to' W3 c1 M1 P. @4 @( A
向煮沸的pasta (意大利空心粉 )中加油是为了3 N. [8 C- G$ R. {8 V' v
A:prevent the pasta from sticking and to minimize foaming action.4 }( l0 z. F* _
防止面条黏合并降低发泡。
9 i# M( A6 H  a' C+ X: N24.Which pasta dish features pine nuts and basil?
5 O6 H- n" V2 G, e8 }7 Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)! ]; b$ w+ f" d/ X5 q4 S
A:Pesto.一种绿色的意大利面酱 , p# d- I7 c5 Z
http://www.tianya.cn/techforum/content/96/563836.shtml2 V8 f! A0 x( f5 ]/ t

2 [: C- j$ q* z) J3 P9 ~25.Which of the following is a spring vegetable similar to spinach?9 u% \% h+ [  d. K9 v+ Z+ y
下列哪项是一个春天的蔬菜类似于菠菜?6 Y, d$ I! w  f8 |3 o% M3 h. n
A:Sorrel. 酢浆草。- `+ M3 p7 _* v
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:
6 r. r+ N* j  Z* s哪位厨师最早带来高水准浮夸的美食0 h7 p3 m1 |  q% q6 @$ r
AAntonin Carême 人名 安东尼·卡罗美
" P9 {& x) h/ \. L* D% r: S5 p. ^$ v* t! \( r
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 W" ?, E3 s/ F8 z' F5 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 e- \& A# x3 g) F* p
A:Cast-iron stoves         壁炉% Q. Q, x3 E+ A- p! x% Q& s; h
http://www.usstove.com/products.php?id=64 r! R, I2 M0 }, x2 _3 [
) r6 k/ ]& h7 v" Z8 _, l
28.The French term used to describe the roundsman, or swing cook, is:
/ ~" l) U; u+ ?" N8 a7 Y法国术语,用来描述roundsman,或摇摆厨师是:7 a$ m6 ~- h) A) D: \! {! y
A:Tournant   图尔南
6 K9 e/ `8 `/ s
2 `+ s! a0 ~" i, ]6 {' A29.Another term for the wine steward is:
  ^  A, f. A7 @+ c葡萄酒侍酒师的另一个术语是:
3 b6 g5 ^; h& _A: Sommelier 侍酒师% V7 y! O+ i9 B
9 X1 z) f$ c/ a' O5 j3 ]6 C
30.Molds, yeasts and fungi are examples of a:1 r" N1 x, E1 j2 U1 i, K
霉菌,酵母菌和真菌是一个神马例子
* i' |3 _; X, ^, J: d8 RA:Biological hazard 生物危害
, m. c, g* o3 J2 Y  t- I+ }
* x7 h% E2 C' j3 o- B6 a4 h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ j: {3 V0 r4 G2 N& m根据加拿大食品检验局,食品的危险温度区在多少之间:$ a: L/ ~, m, d( D+ n+ Y
A:40° and 140°F (4–60°C)     4-60度  n7 J5 i2 w( |; O
: J% h: W4 i; g% o; v" @2 j
32.All bacteria need the following for survival:
# y' @- ]7 G! w5 W# E, k所有细菌生存需要以下哪些内容:
& V% E, q# H- y# O! h6 Y( Y! y1 VA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值4 C: y, O; ~8 P( q

& N6 [& m" r& E: h( O33.Which of the following correctly represent critical control points in a HACCP system?
( Q9 j- y8 M! o" b以下哪项正确表示了HACCP体系的关键控制点?
  l8 T. H* d8 jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: S( b8 R# a6 g8 h7 f3 ~食谱,接收,储存,准备,烹饪,保温,冷却,再加热, x# z$ r( j! \  D
; K' n& Q3 l8 ~+ e3 F0 f' Q
34.Which of the following is not an example of a carbohydrate?
; m: ?# y6 c. k. a+ T2 o) X4 b下列哪一个不是碳水化合物的例子?8 N3 k8 E+ E1 ~- m" \# z7 @- S
A:Essential nutrients 必需的营养物质
" q: T" L" `, Z3 h# z6 m) o; F1 U' X' w+ X  T
35.The process by which a liquid fat is made solid is called:  |5 R- q/ U( [
液体脂肪做成固体这个过程叫什么1 {/ h% r" b6 ~6 [4 v5 K# Q3 U
A:Hydrogenation  氢化" D! Y9 D" L* r' r1 X% x3 b: `

; F# Z0 A& d0 ?( W- H36.Which of the following is not an example of a fat substitute?$ _4 _5 g! d* U2 g, G+ R3 Y
下列哪项不是脂肪替代品的一个例子3 S9 ]4 W  ?- G. u# ^  x7 h7 C' ?1 e
A:Acesulfame K  安赛蜜K表' z( r, g$ K. b" D3 v

% R8 n- ?6 \" H3 ^37.Health Canada requires that a product labelled "fat free" contain:. ?$ N) u1 K5 T% ]+ w3 g
加拿大卫生部要求的产品标有“不含脂肪“包括:4 V# U5 t* s' v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 y9 c0 d$ Q! S6 G8 R
; v: G5 B' J. W0 T" m: |8 A3 Y38.Which of the following is not a problem associated with converting recipes?6 K* x( q9 n+ T, I: A0 I
下列哪项是不相关联的转换配方问题?
9 W, v. [+ [: |+ c! f9 I7 ]5 rA:Unit cost 单位成本, `, \2 {; T' o, H5 V/ W/ d

! S* l1 U+ `5 x& o/ b% R39.The condition or cost of an item as it is purchased from the supplier is called:
/ y- C: z% K" g' F从供应商采购的物品的品质或成本叫什么- B0 a& l6 A: V. `) K5 A
A:As-purchased cost 购买的费用
- O3 R& L- o! ^7 d. C# w! Y8 W* t$ d/ g8 g
40.The amount of stock necessary to cover operating needs between deliveries is known as:5 a0 p. B. k$ Y8 D, A% ~4 d6 f
在新货到来之前用于日常所求的必要库存量叫什么4 @( d) t2 y6 A9 W( T
A:Parstock 基本日常最低库存" Z! v& r0 L% X1 X+ |# e. w7 _0 s
! G+ z  Y2 I5 |$ X: y
41.Which of the following abbreviations is used to describe the proper rotation of stock?3 |, q) V' Y$ |4 P. K5 Q% ]5 E, x
下面那个缩写是用来表明正常库存流程?9 e, u; V. K: d: N) U0 i* d# ~% c
A:FIFO=FIRST IN FIRST OUT 先进先出6 o1 K9 s! T. m0 }% \* r2 J, l
9 v+ z, t3 A, Z0 [* l4 c1 s
42.Which of the following knives is used to turn vegetables?
( ~" ~: ^+ h& Q( e7 f: t下面的那把刀是用来打开蔬菜吗?( f1 @/ x8 }& D3 A
A:Bird's beak knife   鸟嘴刀
% ~6 s' W/ K- T1 f* }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! B0 L* Q5 v8 `. F, m7 `3 ~
+ v' a  t; @0 {. |" b0 H# E
43.What is an instant-read thermometer best used for?- I; J1 Q- N- H3 a: H+ b% g8 q- |
即时读温度计最好用于那方面?" o1 Y% X& p; c: Y5 `: J
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) b- G" x& x) f! \# b9 X+ \2 K4 W1 B: X9 h6 }/ ]# X. Q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ }; ?  r2 J' ]下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 t! M' b8 D1 \; l; SA:Cast iron 铸铁9 n6 W2 D" ^5 j4 u& Y. w, V: }
, ~, A  R2 l0 o# A
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, Q, D5 d- \8 f1 `' J7 l& h
哪件装备下面有一个可移动的碗和一个S形叶片?1 e4 x2 v3 J2 n% r/ {: A) p
A:Food processor 食品加工机9 ]$ G: I2 J: h+ z0 o2 L0 d& L
http://www.google.com.hk/search? ... iw=1263&bih=572
0 U' e2 R/ }& n/ O; Q% |9 V2 _- k1 s& [, l& T( i7 p2 ~0 [
46.Which of the following is not a rule for knife safety?
% z* Z( w$ e" @下列哪项不是用刀的安全规则?
5 F7 K0 a8 J$ T6 i: UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. {8 K( C3 o0 G" L, [% w
- m: Y: U3 x- l* w: P" T; X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: ?) e/ V. T1 X4 B/ p; d$ m- i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 a6 S  F& [7 U6 T' g: P2 d( zA:RondellES
, ?! _) j, z4 Dhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ {/ O+ o' Q5 S" l: m/ g$ v& @4 q

; Q& a  v8 I: ]/ Q* ~; c48.Which of the following is a diced cut used to garnish soups?. {8 B4 z5 M. P6 x5 M5 [
下列哪项是切成小方块用于汤的装饰?
) M7 s, g- ~' F, ~) e. L, \A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  y: J6 F- Q& x6 M, T8 Y5 z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 M. N, F- w. |2 x5 {0 g
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 B% k) ?5 G. d+ Q3 `
A:Gaufrette 5 G# M  i( s3 F& ^
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; B2 o+ C. y6 V! U. P9 ymandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- z/ e. d+ _$ y9 v5 g
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 v. d/ t5 O2 i
5 }, g3 o# H! p( U2 Z1 Q9 X1 y) |
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 f3 v7 g8 n9 J; p% l
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); @7 |3 X7 f3 {1 n7 M5 i
A:Cilantro 胡荽叶 香菜/ ]1 {( B8 P5 c( U
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 w( o4 n" F! h3 ]9 f4 [/ n
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60.Allspice is made from:- G% I! P# X$ f) Y# G& R( {0 e% m  o
多香果,  多香果香料是什么
1 m7 f) S3 B! F+ D: Z' g% Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  M- O2 Z0 p8 V5 S! {# z" XA:A dried berry 干浆果% H" Q. X7 i1 _! f+ r" m

9 ]) A) B. M; t* U- U$ j61.Which of the following are used to make a sachet d'épices?
& N8 Y) ~' r+ ~3 w下列哪些是用来做香包德épices?
7 m; O' H9 J, F7 ?6 h  Whttp://www.sachetcatering.com/' D8 Y6 {+ j7 k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# V% B. S0 }$ Z% d  Z7 v

6 a$ G" E+ Q; E( ]' w  ?8 h: d+ a: p+ {62.Which of the following condiments are not soy based?( {4 P- L) A% M! d
下列哪项不是酱油调味品的?
" v2 b+ t1 M0 U( H$ U( Q3 \- uA:Wasabi 日本辣根
" E0 n' A% F7 _5 P# `4 d
$ z6 F, l- \; [$ \, J3 C63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: A# B" b2 F3 k* |" 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:
; L4 R# f4 A: b. r& SA:Pasteurization  巴氏杀菌# C9 M" p7 a+ K& Z$ ]0 z) P
% ?( D. s, z3 }& h" @% N! w! R
64.Which of the following steps is not the correct procedure for whipping egg whites?3 ]' `: y( m: e
下列哪个步骤是不是正确的蛋清搅打程序?
5 L7 }9 ]& N3 A4 L3 }) a- H" H* d$ O3 lA:Allow to rest before use. 允许休息后方可使用。
* u4 o0 k! K& o, r4 c
4 n$ Z. _" M6 ]7 {; y4 ~+ Y65.The weight of a large egg is between:一个大鸡蛋重量介于:
& r$ U" _- V( `- `& Y2 rA:56g and 63g 56克和63克
7 G0 J! @* L* |  O5 w( G  t
$ m) y0 U% x+ C6 K' E0 [, e  ?$ D66.Evaporated milk is a concentrated milk that is produced by removing( u2 }: J/ o! ]( Z) F" }0 L0 s' Q0 Q
炼乳是一种浓缩牛奶 是去除什么做的
' K$ ]2 Z6 B/ A$ \" U- uA:60% of the water 60%的水
6 }% N/ o- g& V8 B* i  q0 ^5 a  N" v3 ?& V' M2 n. M# z$ L" q/ W( ~
67.A method of cooking that transfers heat through a liquid or gas is:3 c' c" t; Q. O1 Z: a
一种烹饪方法,通过转移液体或气体是:' v! N1 N. ~- r' a4 h! s
A:Convection 对流
" S* H+ Z5 ~4 Y. q9 d* w
! j& M+ {+ y9 K6 M, P68.The cooking of starches is known as  烹调的淀粉被称为
1 p1 b6 o: C+ VA:Gelatinization 糊化6 n/ O" a- H8 e3 k

- Q/ ~; V5 q" z' j+ [1 ^69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?4 A/ p$ v6 N6 X4 M6 h
A:Braising 烤0 Y1 l" W! U6 [2 j$ n3 o: r* o

! |9 U, [: ^3 ?2 b70.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 B- ~! v' S0 ^A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* y+ b8 q* J+ y& V4 ~( O7 t: {  l

: M! y5 M( \7 m) ?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
3 c% k  b& u! E! [# nA:Fumet 原汁4 C0 w/ J2 c/ Q6 |* b, C

+ I6 G1 S4 w: I" A4 V* 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
, Z/ t/ {2 p) VA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ w2 y( V- S" H0 i" |) h. k$ b% L3 v$ e5 u/ i. {5 J- r) ]
73.Which of the following is a principle not used in stock making?
4 h8 p3 i: l1 K下列哪一项不是用于制造高汤(低汤)的原则?$ e, ^# t9 `' R/ F' R" d
A:Start the stock in hot water.开始在热水中操作
; n/ W6 \0 M$ t4 u% Q& m1 O" I5 q# ~1 P% ?0 D
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
' g5 O3 l. m& h; L* DA:Remouillage 法语熬汤6 n' N6 e1 j; k
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