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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。8 J$ F' `2 t' s3 }$ d
( n% J1 b. m, s% D$ X2 _
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。- e4 K! l; l# w2 V  `3 l
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* L# I- k+ w, V4 d
1.Which of the following methods should be used to determine doneness in a New York steak?, A+ J; m- I$ H1 g" B, h$ `% x7 \
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)5 [& S0 c1 N* j- v
A: pressure touch. 压力触摸
$ e' i( r; h: V! p1 o2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! U, @  j- l2 k7 M* q+ a' J
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& L- k+ f+ Z5 {0 Q: \
A: acid  食用酸
) t$ \) w7 P$ W5 k( w& i; ^/ J; ?3.Vegetables are major sources of which of the following nutrients?  B/ Z: y: N2 B6 y1 B( l
蔬菜中包含的主要营养有哪些7 f5 d  {: v+ {2 a' z
A:vitamins and minerals. 维生素和矿物质。7 N- g& M" U3 D3 X7 E6 d
4.Cauliflower is commonly served with' x$ M9 {& Q' t
花椰菜(菜花)最常见和那种酱汁搭配
+ A) r6 v$ ^; V; b; vA:Mornay sauce. 奶油蛋黄沙司
: z1 G; s- t; q1 p1 {' o1 d5.Which combinations of products are found in pie dough?6 K6 _3 ]* U& U) L
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 S' u4 g! c& W  S3 ^9 f5 P5 L' hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) [5 L/ M1 C* {5 l. ~
6The French term for mussels is 法国语青口(海红)叫什么. O: _! p) k- f- p$ o
A:moules.法语青口,海红
. I; L- f1 d1 D; t5 n7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
/ R$ {/ k& I7 F  W$ GA:faintly fishy. 稍微有点似鱼味
+ o' H& J5 ^  o) X6 i8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! [7 O& F$ M! m9 k  @
A:2 days. 2天
3 Y0 A% S0 Y5 A# j6 b. O9.What are the principle ingredients in ratatouille?
8 t5 |8 J# o2 Y( N0 s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
: ]& M/ W1 [+ L2 `  h+ e  r( UA:Zucchini, eggplant, green peppers, onions and tomatoes
/ Z- T) ~' @3 ~  u2 [6 d# ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 ), h4 w- W0 [; [6 `6 B* ?  X$ x
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 R/ U! Z6 U7 y2 C  m/ TA:cook food in quantities that will be used up within 20 to 30 minutes.
( Z0 e) X2 W/ V' s大批量烹煮食物要在20到30分钟内8 F" R3 C+ F- @" i/ X
11.What person has the authority to issue a Health Permit?
' t! U' j& K* q) U& K& k  G: J谁有资格颁发健康证(卫生证)。. x% g( _$ T" E" O7 |: o6 I" k
A:Medical Health Officer.
3 y7 t/ S5 }& c7 y( o, y医疗卫生官员。
, p( G( `; `/ l6 L( H12.For what period of time is the health permit valid?% c5 Z# g# ~4 v- c6 s
健康证的有效时间是多久?* U0 {2 `+ I" U
A:12 months.12个月
% A4 J$ s& L3 e6 v% X1 c13.In the area where food and drink is prepared, the ventilation system must be able to change the air( x& A, h5 ~9 d
在食物和饮料准备区,通风系统换气的标准时什么
- X- t! l9 f/ R/ fA:08 times each hour. 每小时8次
8 N1 j% @9 u8 J1 f# O14。The minimum temperature for manual dishwashing in the wash sink is- Y$ j  X+ S- |! Y6 K, K6 U2 H
手工洗碗,洗碗池的水温最低多少度?
# c# M1 }: d; t. OA:110 degrees F (43 degrees C). 43度6 I$ R7 p% n' \$ f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 d. k1 P0 m, u: j4 e# B
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少; E$ B8 u# u# z2 s, f0 [( H$ m
A:180 degrees F (82 degrees C).  82度* _4 s; u9 P! T9 G, U+ q- G
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 ?1 I. s- _2 v  B7 U用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. U( I# j1 |0 h+ e: \4 T+ h$ tA:en papillote.  法语自己理解
# E! q' K5 p3 g' t; |' @/ z17。Wing or Club is considered a( W3 F9 j$ g$ \1 w: d7 J
翼和CLUB 被看做是一种...& w, N) e) k6 N! w" Y2 @
A:Bone- In Cut     带骨切
/ q; `( e! R. ~! `18。New York is considered a   纽约牛扒被看做是一种  I) d* f( n+ p3 P0 Y- P
A:Boneless Cut     无骨切
. u/ L( A$ m8 l- M/ d19.In general, a court bouillon for freshwater fish will contain% n7 c6 b- Y/ o% g& Y
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
2 V- Q  E/ K6 ?: T) }" T" @A:the same amount of seasonings and herbs as a bouillon for saltwater fish.4 v3 [; z4 t" _( `) S4 l
和做海水鱼同样数量的调味料和香料( E9 u/ d) e9 C
20.Anise is very similar in flavor and appearance to' C8 p/ J5 m, l
八角和下面的那种原料有相同的味道
* A# w" N5 r+ P1 yA:fennel  茴香
$ F7 l1 H- z0 \) A6 ^6 H+ y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves) k. p9 y% ^, ^8 P, v% _! s
下面那种原料更像大葱且有平面的叶子7 H3 q) ]; f( u0 C) Q; s
A LEEKS  似蒜葱 (这边人叫京葱)
" A2 K' B5 s# V22.Which of the following cutting shapes refers to a small dice
) J/ `; d  ?3 C2 a下面那种刀切形状指的是很小的粒(末)6 @; P' I8 W$ n0 S( x  Z# L9 B6 ~
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
0 i* `  X0 r+ F2 d( x2 S. u' ]23.Oil is added to the water for boiling pasta in order to7 B% v! E2 W/ R7 h! I5 N! F
向煮沸的pasta (意大利空心粉 )中加油是为了' p8 w7 F- Y' S& }" j+ \0 I
A:prevent the pasta from sticking and to minimize foaming action.
: T4 R; }) a/ p# F5 _防止面条黏合并降低发泡。
9 G0 U4 K. x! p1 W/ m. r$ Z, E% t24.Which pasta dish features pine nuts and basil?! d8 Z2 O4 ~2 i* C9 }; w
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)& X( `5 r/ }* G
A:Pesto.一种绿色的意大利面酱 ' z9 y% U0 y: w+ i
http://www.tianya.cn/techforum/content/96/563836.shtml. ]: }& v9 O3 A1 S. }
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25.Which of the following is a spring vegetable similar to spinach?
% X: z6 k) @, P" V$ f! p1 q3 U下列哪项是一个春天的蔬菜类似于菠菜?  j( |" ^* {8 N% a* ?; n( D
A:Sorrel. 酢浆草。/ f& Q) F: F7 _4 l5 O' j3 J: W
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:
  }* U/ L" d  D0 J' n& z6 N4 X5 D哪位厨师最早带来高水准浮夸的美食9 y1 @# R6 ?: Q8 T: c
AAntonin Carême 人名 安东尼·卡罗美
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" Q( M9 f# J1 k. r4 M3 w" E) k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# I1 y' ^" ?. Q- L" d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) r& i8 _+ p1 R* b$ l5 c( UA:Cast-iron stoves         壁炉
7 e8 ?8 t4 i' b* Hhttp://www.usstove.com/products.php?id=6
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) c$ Y$ r# V& c5 E% |0 U& X28.The French term used to describe the roundsman, or swing cook, is:0 L/ [2 G, [* x: h$ [5 Q, O
法国术语,用来描述roundsman,或摇摆厨师是:, r) h. C0 Q3 I: `/ \
A:Tournant   图尔南
; p( p) q3 Z& W' o3 j+ l- O6 R( T, f$ d
29.Another term for the wine steward is:$ ^4 y$ J% M7 _5 q: ?
葡萄酒侍酒师的另一个术语是:7 R1 k% b! j* _
A: Sommelier 侍酒师7 A1 \2 S( b: i5 F

% b( w! ?: _0 A1 J8 q30.Molds, yeasts and fungi are examples of a:
, g2 r) F& E7 c. x& i' i% Z$ Y霉菌,酵母菌和真菌是一个神马例子$ `5 n5 X& T  ]. [) X
A:Biological hazard 生物危害, V0 L$ i6 l$ g1 M1 ?: k$ J
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, @1 u* C2 w6 J' Z+ Z. L根据加拿大食品检验局,食品的危险温度区在多少之间:
( v) [! B6 V' Y! u# G7 Q! NA:40° and 140°F (4–60°C)     4-60度7 \4 s8 O6 n7 M; j% F% |. ~, X

) k4 n' {7 S, I5 S4 R& T32.All bacteria need the following for survival:
9 @5 C5 u$ Z" K" u( z  }, ^3 W( V! d所有细菌生存需要以下哪些内容:$ o$ T& d% U' O7 A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值, p8 [" Y2 J' J7 r0 K, F, o
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33.Which of the following correctly represent critical control points in a HACCP system?% {$ ^) x7 B6 l, C: E( e1 b* f
以下哪项正确表示了HACCP体系的关键控制点?
& w9 g' R! P0 f! y7 Z2 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 U, ^7 o  x8 N* R( i
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ o* x- _9 ]6 M7 i

6 R3 E' u: w. Z2 ^1 K7 B0 U0 h1 ~34.Which of the following is not an example of a carbohydrate?9 \- G  o/ L, p; |8 f: R
下列哪一个不是碳水化合物的例子?
6 r, ?6 Y0 T  ^) o- [6 KA:Essential nutrients 必需的营养物质
9 i: h6 }+ @& {; a( o$ N
) ]4 M/ G4 L+ ~3 w35.The process by which a liquid fat is made solid is called:1 L! k. F; ?# K, R: y
液体脂肪做成固体这个过程叫什么. c4 e. s3 {7 `$ k. ^7 O
A:Hydrogenation  氢化9 M( s3 q, d4 Y/ }8 R# m- q
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36.Which of the following is not an example of a fat substitute?
6 f. E6 \6 M  z6 I5 _; X下列哪项不是脂肪替代品的一个例子
' y# Y8 w) G* D8 yA:Acesulfame K  安赛蜜K表- i; o5 l& E3 M5 E+ f# l6 `

! T# f: f, ^+ K4 a6 c2 h. P2 D* a9 c37.Health Canada requires that a product labelled "fat free" contain:$ v% Z" U5 U6 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:+ K# P% W( H5 r/ R( N. D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 l$ U% `! r; H! y# g, k& T/ s5 t, _! X2 n, O5 _) r2 F
38.Which of the following is not a problem associated with converting recipes?7 b8 s7 f* K: r* B5 L0 v6 c( Y
下列哪项是不相关联的转换配方问题?
" y- r2 {, Y1 L0 O# xA:Unit cost 单位成本; E3 d9 X& S+ G6 U/ t2 Y
6 _1 _" p3 Q# C4 f$ v1 Y
39.The condition or cost of an item as it is purchased from the supplier is called:/ w! ^$ l) V% T7 U
从供应商采购的物品的品质或成本叫什么
- `3 W( @' v1 M8 k9 }A:As-purchased cost 购买的费用( {- U# u; G# }! Y2 B
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40.The amount of stock necessary to cover operating needs between deliveries is known as:6 s: B& W+ k% X/ Q4 y% _/ u
在新货到来之前用于日常所求的必要库存量叫什么
; X5 j' }0 m6 |8 f2 ?# e2 n& [A:Parstock 基本日常最低库存
$ \$ G+ ^: m  |6 y' U* d# \8 O) r4 K* q" |& Z, ]/ K" [2 G$ e
41.Which of the following abbreviations is used to describe the proper rotation of stock?, z7 y" J0 D$ F! s0 \3 a
下面那个缩写是用来表明正常库存流程?$ b6 s( O' j& C
A:FIFO=FIRST IN FIRST OUT 先进先出
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: n  [& t! d$ A  Z" D42.Which of the following knives is used to turn vegetables?+ Y0 l5 l0 @: X; O& S/ K
下面的那把刀是用来打开蔬菜吗?8 c5 o' k' E7 L
A:Bird's beak knife   鸟嘴刀
8 ]  c' N# ?& E( k5 r7 A4 P9 {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ r* X  \! Y' F& k5 Z
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43.What is an instant-read thermometer best used for?
( n, A) D8 ^9 {8 a即时读温度计最好用于那方面?
3 a6 N$ f  O+ v" i: z2 Y! |A:Checking the internal temperature of a roast 检查被考物品的内部温度' M8 g0 i+ p( q! u6 E8 F

0 s8 c1 o) F, w5 `5 z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 }2 j0 k9 ?: M
下列哪些金属材料受热均匀,通常用在铁板而且非常重. y5 E* s' f  c2 W% X* p
A:Cast iron 铸铁
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0 I" ~, _. @* }3 ~. `) ]6 L  a- [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ ?9 F" h5 K! ?, `# E哪件装备下面有一个可移动的碗和一个S形叶片?
! R8 `# U) v5 l5 p, [A:Food processor 食品加工机
$ y+ }( l, E, E+ ~8 thttp://www.google.com.hk/search? ... iw=1263&bih=572
: P& j9 \" F5 L% k, K
7 S& g. P% x3 w# Z2 x6 b; Z$ D' h46.Which of the following is not a rule for knife safety?
' H; y6 d, b) g7 Z8 m下列哪项不是用刀的安全规则?; k/ N# f( j) i# w$ s, p  k' l) U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 [9 n& j3 I9 u; y- z+ @' ]0 Q$ |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: J0 T# f: }! z# d5 o) v- ^, D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ H& a# G& z) G; M$ G0 K; uA:RondellES 6 E  Q% ?  F) v# ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ ?% @# s$ q2 n8 Y- g; c4 }

9 Y& s! e% S" o2 l48.Which of the following is a diced cut used to garnish soups?
$ ~2 Q3 I3 }1 {9 n. U下列哪项是切成小方块用于汤的装饰?- z* I' ~5 }/ R" x) W% s
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm. A  c, t  b* b& q# W8 I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( H! e; {) [! o: T
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 G( c0 v' U7 D0 x0 m% `
A:Gaufrette
; f, q. ?3 E* q+ Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 I: U. s' W) c! J% Q& c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; y/ J8 H4 h/ Q4 e6 n2 \. S  UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' T$ C8 {+ x2 O# Q' E+ s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 C$ j0 y' l! 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)! U! B) n5 G8 W# M0 G
A:Cilantro 胡荽叶 香菜4 _/ x6 g4 _( z3 C" L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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' G3 H% s+ ~7 _' x) C9 V! t60.Allspice is made from:
( i" p5 {" Q' q# u" E6 V3 g 多香果,  多香果香料是什么
, Y5 G0 g. N  v$ Y8 |2 a: Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 ^9 K$ U# l6 q7 U. WA:A dried berry 干浆果
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9 ?7 U; U# A  z* K; r+ `+ }; T( d61.Which of the following are used to make a sachet d'épices?
8 e7 D9 w4 q1 _+ c# M7 E下列哪些是用来做香包德épices?
9 m  F6 Y7 v# p; g( Yhttp://www.sachetcatering.com/
; e6 W- q5 i  UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香4 l8 @* s+ r! @5 X; G, b

  Q0 {3 {8 Q7 v: H! ~3 J62.Which of the following condiments are not soy based?
% l. C9 G& [$ ^; k下列哪项不是酱油调味品的?. ^( N0 R* o6 J9 O: Z" S! U
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:0 M/ t  V2 n3 [6 w2 E
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:- f$ t' f( c" M
A:Pasteurization  巴氏杀菌9 W' ?7 X/ Z3 w, L* V# ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 J6 h/ I7 O* o. L' ]下列哪个步骤是不是正确的蛋清搅打程序?- r" {( o! j2 D& W; D8 K( n
A:Allow to rest before use. 允许休息后方可使用。! @9 I' z3 \% N" ]4 L
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
; d" j  |3 y  XA:56g and 63g 56克和63克
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; V* i- Q3 O% X* `/ P66.Evaporated milk is a concentrated milk that is produced by removing
* R& H2 Q; {& B2 q炼乳是一种浓缩牛奶 是去除什么做的
5 {; @1 q. ?  y6 B; V) FA:60% of the water 60%的水! x, T: K# Q! K

. e3 q, y2 Y0 H/ `8 Z67.A method of cooking that transfers heat through a liquid or gas is:
7 i$ T% o( H$ P% C  T" t$ }一种烹饪方法,通过转移液体或气体是:+ I1 R5 |/ a8 i8 _# N  z
A:Convection 对流( u% g" v1 Z0 K! c9 k7 j2 n- {
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68.The cooking of starches is known as  烹调的淀粉被称为
1 j  P! C2 L0 b3 S# q1 jA:Gelatinization 糊化( {; B9 E- C. H; e4 w3 R

6 w  }9 Q. B& ]# j& y2 N$ T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
. u1 R: K7 o) W+ nA:Braising 烤( P9 @( [- j, ^) u

3 Q4 z9 z, A. i+ X4 |. J70.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:) c% {8 Z: Q8 d" f& I
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理( g6 U6 x$ {# X2 U: x  ?+ L
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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% y% {; [# v( m5 P- y
A:Fumet 原汁9 L* s) B9 l8 M( O" c8 y; L$ m
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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
6 E5 d+ T, ]% h2 L* ^) JA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ c- q9 B# z; Q% O

+ b" o* }& x: N/ F+ s73.Which of the following is a principle not used in stock making?
6 f, Z- H; |( l5 k6 i" v* g下列哪一项不是用于制造高汤(低汤)的原则?
4 n6 ^0 v. e' F9 S- W& L, Y* J6 fA:Start the stock in hot water.开始在热水中操作
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. j# [1 t' g5 T0 G74.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  u3 K/ V% m4 ?! o, M
A:Remouillage 法语熬汤
( E! Q, C' D, Jhttp://www.haibao.cn/blog/post/176242.htm
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