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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。
; O( l; \6 N' O6 [% x
. U& i3 M( F; E+ c" t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。
; \. l& x1 R4 V8 |+ S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# i" a- Y) F1 `5 m' q; j4 t" U9 I
1.Which of the following methods should be used to determine doneness in a New York steak?
% L3 g0 g5 o7 h; 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)
' ]6 P& ]& t# U& i, n/ ~A: pressure touch. 压力触摸% ]# N' v( e5 d2 J' N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid3 F; W1 T# e( w, Y/ h  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
- S0 ?9 C0 k. E0 j, J) fA: acid  食用酸
0 L' z. e" `. D& h" q( z4 r" T3.Vegetables are major sources of which of the following nutrients?
8 \( m; [4 s$ W, S6 i' D4 Q蔬菜中包含的主要营养有哪些  |+ j4 A# B  G( }: e
A:vitamins and minerals. 维生素和矿物质。
% c" L7 C' t: H* ~6 g4.Cauliflower is commonly served with  x3 x8 }5 @- a' \1 z
花椰菜(菜花)最常见和那种酱汁搭配& u8 v/ X+ x  `# r, J+ z  P& _
A:Mornay sauce. 奶油蛋黄沙司
0 v2 M+ N6 H7 M- }4 \# J5.Which combinations of products are found in pie dough?3 K0 \- Q/ L1 t8 ]! v
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
) ^' F3 l. L; `* H2 U5 XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
/ }+ p% g% o; V6The French term for mussels is 法国语青口(海红)叫什么
. F) D/ l7 F* |& A2 [9 I8 G, y! wA:moules.法语青口,海红3 N- O' [) S4 P6 p: a3 u8 q! t
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, L" W. M* _# v- e) D) g) e( e5 n
A:faintly fishy. 稍微有点似鱼味8 U* R# ~" d6 T5 g# I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
7 C5 A+ i' _% K- i) V4 l3 ~& T2 tA:2 days. 2天
7 {3 @4 ?7 ]; @$ ^6 [9 |. e9.What are the principle ingredients in ratatouille? 4 Y# }2 L# t, L+ {. U3 ~, N
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 r. w3 n9 K6 w( @! X4 h
A:Zucchini, eggplant, green peppers, onions and tomatoes
$ T5 ^6 o- {9 _' ]4 v" S西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 s1 p! H$ Q* l, U4 v9 r0 m
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- C- a+ p4 }6 ^6 KA:cook food in quantities that will be used up within 20 to 30 minutes." Q2 G& m9 J* a4 N
大批量烹煮食物要在20到30分钟内
9 H7 @6 P3 z& Q1 N11.What person has the authority to issue a Health Permit?! ]2 N1 K: N# ]  y
谁有资格颁发健康证(卫生证)。2 C/ j6 e- [% C; v' u4 j8 i$ x+ w
A:Medical Health Officer.6 |6 d( h  W  f5 U
医疗卫生官员。1 G. z, i" H0 [$ o6 S  c: M; T6 x  P
12.For what period of time is the health permit valid?
! j& H( g! G$ R9 V9 @+ u! \健康证的有效时间是多久?
: _' `0 A" d7 F6 i1 f5 ^+ u3 rA:12 months.12个月
5 c4 q0 G1 I1 \  l) e+ R13.In the area where food and drink is prepared, the ventilation system must be able to change the air
& D) N$ E2 L) @4 `4 z# ?在食物和饮料准备区,通风系统换气的标准时什么
( H5 ^. T4 |/ s. I, z3 kA:08 times each hour. 每小时8次6 ]* A" w6 S9 m
14。The minimum temperature for manual dishwashing in the wash sink is6 I# Y. o! |- k7 ^% @: ^/ o
手工洗碗,洗碗池的水温最低多少度?
1 S: D% N7 _: N) iA:110 degrees F (43 degrees C). 43度+ t/ t* y7 P; t- q  P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
0 D" c+ b" ]- m' e) j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
( e& H( z! M$ n+ s: eA:180 degrees F (82 degrees C).  82度
$ d6 U! K% S, \% ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- n9 v2 |8 E! H用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理); K" [! }, F5 D, ]. w6 N. `
A:en papillote.  法语自己理解+ B1 v+ U/ F' \1 e2 z: I
17。Wing or Club is considered a
1 }5 _. R& W! c, Y+ ~翼和CLUB 被看做是一种...; i: |, U8 S; P# C) a- [
A:Bone- In Cut     带骨切* K% ?: i' V6 t- \
18。New York is considered a   纽约牛扒被看做是一种
+ S/ R' o* K* a/ tA:Boneless Cut     无骨切
: {8 T; R, u- o" g- i19.In general, a court bouillon for freshwater fish will contain
6 j, L" _- h! n4 \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8 X$ r+ {# x$ r" z& N, c% `
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ ^+ x/ J* W3 D+ V3 y% Y5 D和做海水鱼同样数量的调味料和香料
8 ]- S8 x, p- b: O1 R20.Anise is very similar in flavor and appearance to
- y/ c( s: s2 G  t; V八角和下面的那种原料有相同的味道  ^' P4 A* e, u8 ?
A:fennel  茴香+ _1 ]6 J# V& K5 k* |. e- i. E
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves$ D$ c8 J* K. w3 A# B
下面那种原料更像大葱且有平面的叶子
1 ]" }. Z2 i- G0 gA LEEKS  似蒜葱 (这边人叫京葱)
- N, g- ]. `) K' f, A. O; ~/ E22.Which of the following cutting shapes refers to a small dice
3 Z* f6 M, s* q3 v下面那种刀切形状指的是很小的粒(末)
" k! v, u* |) G# x5 M5 SA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. P# K, f- u2 o% e/ V* Z1 l& |; b8 s23.Oil is added to the water for boiling pasta in order to+ x5 p8 b2 ]$ H9 |; {
向煮沸的pasta (意大利空心粉 )中加油是为了" ~+ O% A+ ~# e: H+ V
A:prevent the pasta from sticking and to minimize foaming action.0 e) N3 {$ F* f& p
防止面条黏合并降低发泡。
5 d) p6 S2 }7 V( r6 G- h24.Which pasta dish features pine nuts and basil?* v0 J  R7 }/ P; c0 L
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
! ?3 [3 b# E& `6 o0 [7 SA:Pesto.一种绿色的意大利面酱 " d7 ?( j. X8 Q# L& g4 `
http://www.tianya.cn/techforum/content/96/563836.shtml
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$ M5 \; \2 E- o; b25.Which of the following is a spring vegetable similar to spinach?
; S# ]3 o/ N4 Y+ J1 P- [9 G下列哪项是一个春天的蔬菜类似于菠菜?& i. a; T2 a6 R! a' T
A:Sorrel. 酢浆草。% X7 `) h/ E! B+ ^* S- k
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:0 S5 c  I% }5 c7 U6 k
哪位厨师最早带来高水准浮夸的美食3 l; u; [, P/ c) a; T+ K/ w! U3 h& u
AAntonin Carême 人名 安东尼·卡罗美
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0 ?; N! ?( g  o* U( h8 s9 a6 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 O9 \7 a! v8 g9 ~+ ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。+ ]7 r) h2 u  _2 ]4 z4 u9 D$ y
A:Cast-iron stoves         壁炉( b7 I) `! ~4 Y2 V# q2 w
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:
/ U2 ]% T- @! v0 h2 D& k法国术语,用来描述roundsman,或摇摆厨师是:
: ~9 R" D' D, L; p" R2 CA:Tournant   图尔南
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8 G1 i1 z  N0 Q29.Another term for the wine steward is:
0 t4 G) W( P$ o  J1 g葡萄酒侍酒师的另一个术语是:
8 O. E' t7 |% x8 g7 HA: Sommelier 侍酒师
2 L4 c2 f1 m  c) C5 p7 k% L  y4 o! O3 F. R8 T, A9 S2 \7 x; o5 F+ ^9 O
30.Molds, yeasts and fungi are examples of a:
$ S/ h" R; V; J1 n0 Y  j7 `3 o5 A霉菌,酵母菌和真菌是一个神马例子# ~$ S6 o8 w5 {+ L! H
A:Biological hazard 生物危害
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. U- {  |. f5 U/ ^0 O9 q5 Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 \. M& [( t9 ]: ]$ n3 ^0 Y1 q6 Z
根据加拿大食品检验局,食品的危险温度区在多少之间:$ g2 v+ m" `' O' [2 F
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:8 O9 v$ }& l6 T# D6 R8 p1 }
所有细菌生存需要以下哪些内容:
, ^" l, P  I$ U  ^" l3 eA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, s8 [1 [# D+ a- v6 o  @/ ~
" ^9 _: I- e  ?$ B/ a+ P
33.Which of the following correctly represent critical control points in a HACCP system?
  B3 a+ }0 g& W; [" H以下哪项正确表示了HACCP体系的关键控制点?
- S& s6 k# K  @* g5 Q- I( X" iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ ?$ A5 e; v& e! K5 T- b# d: P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 E! N$ W* v# L34.Which of the following is not an example of a carbohydrate?1 W! T; \, m8 H- H3 l; P, t
下列哪一个不是碳水化合物的例子?; P9 Z3 A3 E/ p9 d
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:7 ~% L* X7 ^/ U' \. O
液体脂肪做成固体这个过程叫什么
0 J" j% D# G" z$ Q4 FA:Hydrogenation  氢化' z% D4 J* Y& b! I; Z+ i

' h/ @& U3 w# L* s" w8 @  J36.Which of the following is not an example of a fat substitute?
; G0 W  E9 \% ]- t下列哪项不是脂肪替代品的一个例子! ?; d" [9 L, f: [& g& i  Z- f
A:Acesulfame K  安赛蜜K表8 ]4 D# J; V8 J9 C9 h+ K

1 d' b. N9 @  ~0 j" U' M37.Health Canada requires that a product labelled "fat free" contain:3 L+ @6 [- P# g) m' r, q5 f
加拿大卫生部要求的产品标有“不含脂肪“包括:
) ?" k- \- V3 p. }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% t+ B/ l* ]/ K# b( l! ^9 M
) w$ h4 E6 a( k5 j1 i
38.Which of the following is not a problem associated with converting recipes?
$ T. b% ?6 z9 v! p0 X3 U) N下列哪项是不相关联的转换配方问题?1 F) Q0 Q) q7 W8 g" l
A:Unit cost 单位成本: e7 i# R) `1 T& U
8 Q/ Q2 l8 Z- \+ ?
39.The condition or cost of an item as it is purchased from the supplier is called:
& e' z* L  j. h- B- a4 D2 {0 ?从供应商采购的物品的品质或成本叫什么0 @$ Z" H6 V9 i+ S* w
A:As-purchased cost 购买的费用
% X+ g1 s& \$ p6 y$ ^8 v# o
" K, r0 E7 ?: z1 q' b# L40.The amount of stock necessary to cover operating needs between deliveries is known as:( q' K& U1 b& N, c6 R
在新货到来之前用于日常所求的必要库存量叫什么  l) D* |! Q6 I
A:Parstock 基本日常最低库存
2 f/ b  F( I" B3 G) G# r  w
: c/ U$ H8 g0 u; q( r41.Which of the following abbreviations is used to describe the proper rotation of stock?
, q+ ?* t! m* ]: `- P下面那个缩写是用来表明正常库存流程?
5 y9 Y" T* f+ W5 {0 w6 BA:FIFO=FIRST IN FIRST OUT 先进先出  D% u& n/ p; c, t  U9 G8 w
2 b( z2 ?5 B5 v, K
42.Which of the following knives is used to turn vegetables?
, }0 {6 C, ]2 t' r下面的那把刀是用来打开蔬菜吗?
2 C" W+ n* E/ O( Y  R( uA:Bird's beak knife   鸟嘴刀
* t  _) w2 k- n7 i* t% V4 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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* k1 ^, |8 x0 J# K$ `; T43.What is an instant-read thermometer best used for?# N  v4 e  M- N, ]8 z" B
即时读温度计最好用于那方面?
( i+ _  X7 m, n1 ]* [1 F8 x# SA:Checking the internal temperature of a roast 检查被考物品的内部温度
! [# m+ d* b/ V: I  S& S  ^* Y1 }5 Y5 V6 W4 Z2 D
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, H9 i' M, |. B. A3 S下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 [; m: X& ?1 D, vA:Cast iron 铸铁
$ Y: q, z# S3 W) V& r* s* z3 a& B1 j1 g. V% o0 P. r1 q" W
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& s8 t7 `9 @, m$ F  M- L3 Q. I
哪件装备下面有一个可移动的碗和一个S形叶片?; o: T) Z, z6 t) y* {% f1 V
A:Food processor 食品加工机' S' X9 G% C$ V2 K% y9 k* }
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?6 e. b& k6 k0 d2 i1 I1 a9 g
下列哪项不是用刀的安全规则?3 v1 a6 ]* u% I
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
8 U# O& l" a( }! H( B% K) w9 c' @5 o. r5 q
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ o2 m* g; k  P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 a4 q8 X: _% j: t, |4 P
A:RondellES
0 U; N! O( W6 X4 I) ]- [, ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 r* A- e( A  ~1 u0 T7 L- ]" y
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48.Which of the following is a diced cut used to garnish soups?6 Y! R% w, [( W4 @. Q+ `- j
下列哪项是切成小方块用于汤的装饰?
3 f# e. v- L& l" z/ |0 gA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' o0 D" b% c: a/ @8 e$ a% K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# P: z$ D& B4 A6 l) ?3 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!!——- ~$ ^4 b, C2 f, v8 K, U# W
A:Gaufrette : _& k8 Y* Z' Z0 ^+ M/ G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 ~5 b5 S9 |( K. U% b; C1 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( A! }; A- d! V( ~. [; DGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- C5 b( d1 Q5 i/ i! [& [% `6 k: z' ]% n
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 \4 R  q3 b1 B! Z
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)
- M1 m2 H" p9 @% z" \4 \- lA:Cilantro 胡荽叶 香菜5 U+ D7 j: J' _6 E; B0 D% R  s* V4 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 W; t: {- r$ {5 O9 P; n, ^

! m6 F) r9 b, t. \60.Allspice is made from:
: x% R- F! f9 N& U. b 多香果,  多香果香料是什么) e% [" D, |3 m  }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 ~# i$ \5 Y0 L9 J0 i
A:A dried berry 干浆果
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5 `! j( V' h* a" j0 ~61.Which of the following are used to make a sachet d'épices?
+ l' @, f, S+ z2 }下列哪些是用来做香包德épices?
- n! A' s  }/ |% ]http://www.sachetcatering.com/4 P3 h$ R3 i5 B- D6 x# m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" |1 @) @9 R2 d) [- N- P/ H

2 Z/ W& Z: v& U% Y62.Which of the following condiments are not soy based?0 T5 p8 E' q7 Q6 |5 f6 p
下列哪项不是酱油调味品的?  z' [2 u6 g; L) ?& a" T- a
A:Wasabi 日本辣根# x: Y: @' Q# H* g
- x& J; k1 ^. u3 K% }+ e7 l
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% n3 g0 \4 |7 u" ~. E/ ^6 v" E; l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:
! M% g9 I3 i& K- H( e. XA:Pasteurization  巴氏杀菌
+ u( p: u1 y( d3 _1 B1 ^* O/ _% N/ Z' p! ]- [1 ?
64.Which of the following steps is not the correct procedure for whipping egg whites?
+ i  E. i: [! B下列哪个步骤是不是正确的蛋清搅打程序?4 R- W9 M8 H. w  Q% O
A:Allow to rest before use. 允许休息后方可使用。* B3 D) H5 q8 _/ G3 Q

1 p* p  y" w8 H4 x65.The weight of a large egg is between:一个大鸡蛋重量介于:& R+ M- Y1 i' H. T
A:56g and 63g 56克和63克
! E9 W* o- a) x9 a# k
8 u8 W- ^2 ]- e66.Evaporated milk is a concentrated milk that is produced by removing
  P3 ^6 l% J) `) h9 p4 _# g8 E炼乳是一种浓缩牛奶 是去除什么做的
9 F8 `# G/ E& r. w" j- TA:60% of the water 60%的水2 C0 ]" A* Y8 A& S3 z' j

' f% W$ ]$ p. }. [8 y, H67.A method of cooking that transfers heat through a liquid or gas is:2 s' n5 W/ ?8 w
一种烹饪方法,通过转移液体或气体是:/ S4 R" g" D8 Q6 r$ R1 Y! X7 x
A:Convection 对流
6 T+ m& E* S  ^0 s
1 J# u) f& j  L% \* g* G68.The cooking of starches is known as  烹调的淀粉被称为* P- a5 P, e3 g
A:Gelatinization 糊化
; B; F$ H4 Q" `( C
1 G9 m) x. j% U# C( I69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 w$ x8 i" \) i7 [A:Braising 烤
6 H0 w; \6 t' w8 r! O0 I
7 ^. @" F2 L/ M70.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:
; u0 l: `1 ^& K8 N- p( ?A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' S0 K- `% w  A
, O5 D7 h6 }( T71.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6 w# W- B% M* q0 J. }
A:Fumet 原汁5 a( q" Y; B, A5 S  n- [/ y

+ q! c% ~3 m6 J8 r+ o( ^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$ ^* ]. O  b, w3 b; q  U) ^
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
0 Y' [% p% _# r4 f' h% o! z8 I
- j4 s8 X+ g2 w3 z8 ?* V73.Which of the following is a principle not used in stock making?4 e# `5 i9 F4 O. q9 @
下列哪一项不是用于制造高汤(低汤)的原则?
: \2 E8 I+ I/ A. ^9 V. b& ?A:Start the stock in hot water.开始在热水中操作/ y# D5 ?8 @& {: G8 a7 \

5 c. q0 D3 B+ {0 U7 B  r74.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
+ N: N6 M0 u( s) d; Y2 X- B* v; \. PA:Remouillage 法语熬汤
4 _1 o( W( P% n( \/ K- ]* }http://www.haibao.cn/blog/post/176242.htm
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