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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。( W5 o# z% z: E3 p& n( S. ~/ ^
/ I( ]" S) x5 O& D7 e2 \
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。
2 D/ o0 ~4 [2 ~! G+ f5 ]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
, @  ?: g; Q: M+ F1.Which of the following methods should be used to determine doneness in a New York steak?
( ^8 x4 @$ V/ t* |; o* z9 g* X- G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)% Q# s1 @7 E* u; m% p* F: d- ]
A: pressure touch. 压力触摸5 R2 @# Z! i/ W* B- K# D" a) S% I
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 D0 A( C& c- p) L
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
% N0 ], ?; V- _$ \. b2 U+ ~( L' PA: acid  食用酸
: E2 \2 W( r! x, q% Y3.Vegetables are major sources of which of the following nutrients?; O3 m7 ^2 u9 t: P2 B: y& i6 G
蔬菜中包含的主要营养有哪些
5 s% P4 Y' }% [- mA:vitamins and minerals. 维生素和矿物质。
  H/ m6 K: h# h# [4.Cauliflower is commonly served with  d* D9 j" W, X
花椰菜(菜花)最常见和那种酱汁搭配# X: i2 U1 T! B- w0 J
A:Mornay sauce. 奶油蛋黄沙司
8 B  ~# C0 I1 Q6 T7 D7 D; ?5.Which combinations of products are found in pie dough?
/ Q4 u% _0 P$ A下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 h8 R7 S6 m5 sA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 j  Z- d3 M; s- O( e( D( {, G6 G6The French term for mussels is 法国语青口(海红)叫什么- w+ {% `/ P& t0 Z4 C3 i2 v- ^
A:moules.法语青口,海红
2 z) D  G% r8 I9 ?7 z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
4 Q5 j( I2 J8 L% Q+ |+ HA:faintly fishy. 稍微有点似鱼味
% _% K) J# a0 S1 P" [1 U8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 X% @$ z4 C- a' i% n/ b
A:2 days. 2天
  h- B- A0 f2 n6 h% j) Z) c9.What are the principle ingredients in ratatouille? + u0 F' y+ K# R; E2 v" @5 K
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
$ n2 Z( r6 ~* A% C& G; M, y: B2 fA:Zucchini, eggplant, green peppers, onions and tomatoes
5 U( S5 u0 m8 b+ k' `西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )2 Q' a! Z3 B8 y
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( g- r3 ^+ K2 q7 W- ~% G. LA:cook food in quantities that will be used up within 20 to 30 minutes.
. w$ S7 _- h+ w4 C0 o( a9 Q2 D% B大批量烹煮食物要在20到30分钟内
7 i7 d1 e/ L$ S2 Q1 @$ h11.What person has the authority to issue a Health Permit?) s9 b' V& r3 `) U: K" M
谁有资格颁发健康证(卫生证)。. S# M! s2 H$ b
A:Medical Health Officer.. V+ H7 @/ J* s+ k- e1 @0 u: [
医疗卫生官员。
. r1 u) |( g/ ?  m! n! r. h  z12.For what period of time is the health permit valid?7 J( K6 d  @3 c7 @1 ?" `
健康证的有效时间是多久?+ @, a- M( _) p$ r/ u' z
A:12 months.12个月6 z) v; B8 `$ t
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( {( H" Y8 [6 B0 `在食物和饮料准备区,通风系统换气的标准时什么; j6 C8 e& f0 t* w
A:08 times each hour. 每小时8次
2 [1 V0 Q9 c8 F, u6 v14。The minimum temperature for manual dishwashing in the wash sink is
) G! t, T* U' e; }" M0 H! s手工洗碗,洗碗池的水温最低多少度?0 @7 i% I; E- E5 v0 ~" i% \) M# f- _/ ?
A:110 degrees F (43 degrees C). 43度3 [) y$ J, }. Z  v4 }& ?' Q* R) V
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:6 s* m# T0 b0 L, M2 q% z: s; [0 N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
  U/ D6 ]% ?) b- a' `A:180 degrees F (82 degrees C).  82度3 I$ P2 t; ?, x! t2 n
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& s5 u' t* f6 V/ ^8 J7 t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 k: h6 b" E3 D" o5 ~! K7 v
A:en papillote.  法语自己理解- a7 ?6 I7 {( h/ s
17。Wing or Club is considered a+ W3 s; V4 z/ [9 @* P3 `$ z
翼和CLUB 被看做是一种...
2 S6 A4 B1 H* K; oA:Bone- In Cut     带骨切, M1 G7 a0 P; j8 _$ a. Q
18。New York is considered a   纽约牛扒被看做是一种# X, @# j; X. ~7 a+ }8 p$ @' O
A:Boneless Cut     无骨切
+ x5 e% c( Q! x' l19.In general, a court bouillon for freshwater fish will contain1 ?! V6 e9 o, n& k6 \
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 ]8 l6 U& S1 l% N" k$ n1 e2 O8 W2 x/ CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* p- ?0 v! q: h- R* I9 H
和做海水鱼同样数量的调味料和香料
( ^9 k3 O* M8 L- \2 {5 D20.Anise is very similar in flavor and appearance to
7 D4 w4 J' {/ B& Q- q八角和下面的那种原料有相同的味道3 Y. }& S- ?! H9 ~& r
A:fennel  茴香. y9 u: X0 A' L2 ^! p  u7 J1 i3 g
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! g* ], z  L) {0 q
下面那种原料更像大葱且有平面的叶子2 Y* ?2 t1 E% }& Z+ @
A LEEKS  似蒜葱 (这边人叫京葱)$ C' ~: x5 @8 u" T' Z2 K
22.Which of the following cutting shapes refers to a small dice" D( |$ B7 \2 x
下面那种刀切形状指的是很小的粒(末)/ h) }4 ]9 _% f
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 T2 H% f: i# c) s9 w; [' F+ G% R23.Oil is added to the water for boiling pasta in order to/ V0 ]: b- }% E% L) a
向煮沸的pasta (意大利空心粉 )中加油是为了6 P$ K0 G, H1 m& t- j. ]9 R% M/ g
A:prevent the pasta from sticking and to minimize foaming action.
0 ^1 {! p2 t" M/ B- C, l" N防止面条黏合并降低发泡。! j, @" T2 ?- ]# ?% a
24.Which pasta dish features pine nuts and basil?' V! f) f4 W+ j! N* f
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)* G8 w) @: T: w( {$ z( J
A:Pesto.一种绿色的意大利面酱
/ ]5 n6 E" `6 s4 M$ I+ Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?9 q) R. n  g  F( f/ j! P2 M# T
下列哪项是一个春天的蔬菜类似于菠菜?
( Y, D9 d" v* W/ O# d5 LA:Sorrel. 酢浆草。
4 R, c9 b* d3 S6 V4 Lhttp://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:/ e9 R; h, r; |. F
哪位厨师最早带来高水准浮夸的美食' h2 J4 J) {3 z: U- X3 J
AAntonin Carême 人名 安东尼·卡罗美# |' i% }+ T  Z6 s3 w
( W! [6 z! G& X' Q' V- {  K* Y2 ^
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 _4 e6 j/ d5 ]8 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  @8 L( A) K! Z7 `
A:Cast-iron stoves         壁炉/ c: Q- m; {) l6 N! @9 E
http://www.usstove.com/products.php?id=62 X2 H7 a7 @7 M# ~. @- E+ ~1 A$ \1 q, i
& l. o5 V  z7 I: [2 M. M
28.The French term used to describe the roundsman, or swing cook, is:
4 i$ f& Y  M1 M3 R1 h% U法国术语,用来描述roundsman,或摇摆厨师是:
  `! r% d/ I" t, N' Q2 I& f- _; IA:Tournant   图尔南: r5 [* }! t8 u1 e' j9 B8 ?6 s

+ H% Q2 c' D' x( v1 C( G" Q29.Another term for the wine steward is:- T: ]4 B4 K* M: N( D/ |
葡萄酒侍酒师的另一个术语是:
# N5 @7 N2 y# AA: Sommelier 侍酒师* E: c) d8 b- V) F0 S9 Y  X

+ Z) K- w( a- B! X9 I/ j& \0 M" z30.Molds, yeasts and fungi are examples of a:7 j& N! W7 k4 d
霉菌,酵母菌和真菌是一个神马例子0 x3 V! A! q, f. d" H; K
A:Biological hazard 生物危害
* ?2 \( E9 F! E/ V+ {- l% v/ |; I
) d' d' [, H. B$ L0 }6 o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:% l6 z2 i  V9 t, o' L! J
根据加拿大食品检验局,食品的危险温度区在多少之间:/ b- j2 a' m5 F0 @9 f/ F  P% n
A:40° and 140°F (4–60°C)     4-60度) U9 }8 i5 i4 V  f- s8 k0 E

2 g7 e, X/ L8 `0 ~  z5 \32.All bacteria need the following for survival:6 D* [! n8 X* w+ j* d3 Z
所有细菌生存需要以下哪些内容:
  x/ m- h& {( o- H$ cA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 o3 b* s; e) P1 c. {8 |" a

8 ]  O$ z, ~8 N2 y33.Which of the following correctly represent critical control points in a HACCP system?
$ H- X* }1 Q9 O! |* u& F1 W以下哪项正确表示了HACCP体系的关键控制点?) B9 |3 l9 c2 k) p# J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, Q6 L7 M2 u! B( `9 t- h* ]' y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
1 `) U1 r/ p( F( O- l- D  S* O, j' _% d4 d" f
34.Which of the following is not an example of a carbohydrate?
) J$ w2 R' H. M下列哪一个不是碳水化合物的例子?/ J3 A/ F2 I4 E$ L, N4 m7 i, H6 Y
A:Essential nutrients 必需的营养物质
( [. N8 I9 s) g5 z# ~4 l# e
' [# H6 w) w0 m6 k! z, o35.The process by which a liquid fat is made solid is called:
* `# m1 M5 s8 [" Q液体脂肪做成固体这个过程叫什么9 ^7 a3 `2 |, P" E- h/ j
A:Hydrogenation  氢化
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6 W' Q2 [& r! [; e36.Which of the following is not an example of a fat substitute?+ {/ j' D/ Q% E: Q( f. ^
下列哪项不是脂肪替代品的一个例子0 q/ z9 `1 ]4 P& }8 r/ x- h2 Y% _
A:Acesulfame K  安赛蜜K表: x- ]0 J' _/ u" Z0 G' s) z

2 d+ Z- A* N6 n7 n6 N37.Health Canada requires that a product labelled "fat free" contain:
8 L  P& f+ n& V加拿大卫生部要求的产品标有“不含脂肪“包括:9 Z4 }, G5 B4 ^, S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 V/ ?: ?9 Z+ Y

6 i2 Z1 R% G( c# B38.Which of the following is not a problem associated with converting recipes?+ o0 ^+ Y8 j5 o1 ?$ q& T, T
下列哪项是不相关联的转换配方问题?0 ]/ s* K) _, _3 f' i1 v
A:Unit cost 单位成本+ A# ?9 r& t0 [" E4 j$ q

! o% p; Z; _* d3 J5 V" f* d39.The condition or cost of an item as it is purchased from the supplier is called:
# K0 X5 l4 y% n7 x从供应商采购的物品的品质或成本叫什么6 Q0 ^. K  Y7 w4 t! c  H4 M- B
A:As-purchased cost 购买的费用3 V+ b& ]3 V! v/ e. B

7 f- j3 ~0 }2 K* a" T40.The amount of stock necessary to cover operating needs between deliveries is known as:- W( ]+ R! C! t* H+ Z
在新货到来之前用于日常所求的必要库存量叫什么
' F2 D) [) i/ o$ v" L8 QA:Parstock 基本日常最低库存) b3 _$ Z, x4 X/ k! t% W- [; R
* B* g5 U9 k0 r5 g( ?# f
41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 f8 T4 w- t# ^6 e% j$ N8 r下面那个缩写是用来表明正常库存流程?
$ ?$ F' S+ l) a( y( WA:FIFO=FIRST IN FIRST OUT 先进先出
% ~. P" v' o/ C. v0 c- V; T& E( R) V, V; h2 X! K
42.Which of the following knives is used to turn vegetables?! {# _0 s/ B- b$ Q( {& N
下面的那把刀是用来打开蔬菜吗?
4 Q5 g5 e8 E. c. `: [A:Bird's beak knife   鸟嘴刀* x! q" ~" c, D3 z, D, V: E) s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# e* F/ k- s% q5 [6 M4 J! e

+ c" m# i, x: d' s  d43.What is an instant-read thermometer best used for?
2 H  \2 ~6 h5 E" f即时读温度计最好用于那方面?
' Y& |/ g& ^  X" m  o% R. R  B* j, Y# wA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 v5 z1 \6 i: ?! u# l( @1 B& m* d5 \8 V
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ m' [: U/ |- T" `
下列哪些金属材料受热均匀,通常用在铁板而且非常重& ?" X' |4 H) o" ?0 y7 }2 B( \
A:Cast iron 铸铁
% e2 d, Z; ~5 o" H) z. e! w2 j/ U  j8 ?
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?! d+ R% K5 w2 C) o, t$ j2 Y. P2 W2 O
哪件装备下面有一个可移动的碗和一个S形叶片?4 L" O' n6 G4 f* X8 W8 U% G
A:Food processor 食品加工机
& j7 }# Q5 d0 s4 Z! r# ~& h0 zhttp://www.google.com.hk/search? ... iw=1263&bih=572
4 x: m% |& P4 b3 ]$ G9 e1 L; g. U1 C6 \% Q: P' i
46.Which of the following is not a rule for knife safety?' \& `% G( v8 R# W4 }+ X1 _
下列哪项不是用刀的安全规则?
& `  ^2 i; k7 w! ]/ c5 a  nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
/ Q: H4 ?# W6 u. N+ c4 |5 E, f0 G$ Z5 A$ ]2 G, W1 g* Y6 ^
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 S" ]  E0 j3 R: K5 O5 [$ e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 c! Z5 K+ o4 M# W9 |
A:RondellES
, z: N7 h& j. S) i5 P, B' {6 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting  z: j1 f% E' M

- h5 M" ?# c% M0 K48.Which of the following is a diced cut used to garnish soups?
' W- F7 ?' ?, L! g下列哪项是切成小方块用于汤的装饰?) l* G+ P4 k: h
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm* J3 w- d6 |. h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" J) [4 B1 {3 O& \% [; N2 z, r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!!——- _% m3 U8 _* X1 K/ l/ t7 r2 \
A:Gaufrette ) o( F" I/ j9 \8 O4 u& t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ s* W8 J; V  Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572  o: w9 R8 l7 O3 m
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
# x* I, l1 P8 K1 b! F; k1 O: }1 C5 m! _+ c" h: J" u
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% ^% ~& p0 X+ i# U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)# {- N! U5 u6 l+ _
A:Cilantro 胡荽叶 香菜
9 l. C# M" _" K+ e) c( Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& C8 R! @; r2 B# K+ L. \* ~

" ?1 A& y) d; J" e1 J, O+ y60.Allspice is made from:: G+ I& ]" A: F$ j; h5 C% @
多香果,  多香果香料是什么1 w( R1 d& N$ {0 B0 r# o: E: V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 C' p( t8 U, }+ M" tA:A dried berry 干浆果
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( ^0 a; B4 g+ n4 I6 O6 b7 D" P, v9 T, t61.Which of the following are used to make a sachet d'épices?
/ o8 W% x; Y1 l) {/ T! p: h下列哪些是用来做香包德épices?; b' ^, r; d; m, E
http://www.sachetcatering.com/
+ |& t( ^3 Y- `+ v) V- ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" w& r+ N! \* ^" o% h; v! H# A' W1 ?
3 {0 J% e) P) t) ^
62.Which of the following condiments are not soy based?
. \6 X% D1 A0 [2 g9 S2 c下列哪项不是酱油调味品的?
) B! ?, d: k! LA:Wasabi 日本辣根) |' r8 R# L3 N4 i/ j2 W* N

/ s: T7 G( P. g, J' O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 N/ s/ ~: R2 O( w% N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:: X- d6 l+ E4 N1 Y% A/ u# S7 m; b
A:Pasteurization  巴氏杀菌
3 J- p  x( {0 X- {  F' h: B2 q" t9 v! W6 O5 u  J
64.Which of the following steps is not the correct procedure for whipping egg whites?7 E) E, W# z- N8 m/ z
下列哪个步骤是不是正确的蛋清搅打程序?/ w" m- R2 X$ J8 |8 [
A:Allow to rest before use. 允许休息后方可使用。
; ~! ]' E. Y1 {9 p3 w  w6 ?5 _) o3 k* A$ b$ Q" c
65.The weight of a large egg is between:一个大鸡蛋重量介于:
; C6 [9 `! a/ qA:56g and 63g 56克和63克
6 R- w& b; s; L9 U& R" k1 J
" J4 E- v" O# }+ C66.Evaporated milk is a concentrated milk that is produced by removing! K$ y3 t  C. z1 }
炼乳是一种浓缩牛奶 是去除什么做的+ i" ~. r8 S* S0 r' w  g
A:60% of the water 60%的水
- s: y+ x$ U0 p' J4 @& T6 Q7 |! ?0 C  ^
67.A method of cooking that transfers heat through a liquid or gas is:
9 W* U  h& l, T一种烹饪方法,通过转移液体或气体是:1 Z' }1 p; z. A- ?
A:Convection 对流
, e+ @, W8 @' R+ v# R" V) x/ v
: b# V! p, g6 k$ C! N3 r68.The cooking of starches is known as  烹调的淀粉被称为
" e2 c+ b6 x9 gA:Gelatinization 糊化
' ~/ ]. N, }. m2 U% t+ m9 V3 d& [+ O7 z. B- [% h+ L, K
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
0 P' [4 _% k0 s  w4 tA:Braising 烤
. @/ K- ?0 I. z- h: w
; i8 Y; `4 M1 f70.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:
( o" |) x# {; [& B/ nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
2 a: T7 s" S4 ?( U3 i6 d( v6 v
- }8 E% X1 f* L& q1 \! e# T! Z  Y71.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) ?( f7 |3 n& p! \- `
A:Fumet 原汁
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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( s! k! Y" Y1 @& t) P
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
5 K$ L3 `, Y) [/ `2 j
7 M0 s& Z6 J- y73.Which of the following is a principle not used in stock making?5 B6 Q8 p* y$ R2 m- s1 Y
下列哪一项不是用于制造高汤(低汤)的原则?& i3 t! c/ a0 T, Q: v( K/ a1 A
A:Start the stock in hot water.开始在热水中操作
- X) B, O* O9 A0 E
! P% O% r% J) \5 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
1 `2 G# o! ~6 {. tA:Remouillage 法语熬汤9 X+ `" G* c8 b1 o# r/ s& a
http://www.haibao.cn/blog/post/176242.htm
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