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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* |5 r  X  O/ i( k5 p
8 B+ Z7 j0 m% g% v( M' z* p
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。: B" I, L' K5 ], N
另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
! j1 m3 p. r: s# r! F: t1.Which of the following methods should be used to determine doneness in a New York steak?9 J5 e. [3 I; ?6 t$ v9 G: P. _# M
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 z# v1 e- }" h0 ^' e
A: pressure touch. 压力触摸& {2 R8 c3 @: k  H" J7 Z
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 c1 c2 x4 d3 D9 z, Z7 C$ X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+ O1 K+ n% T9 j0 C
A: acid  食用酸& I" `9 q. b! C2 s: y: n
3.Vegetables are major sources of which of the following nutrients?/ F# N8 j# n& V# Z
蔬菜中包含的主要营养有哪些, w4 X. H1 i: t* m% ^, p! d
A:vitamins and minerals. 维生素和矿物质。) {' S3 K) {* S& h/ G/ u
4.Cauliflower is commonly served with" v) I  n6 O$ q' _2 r7 Y
花椰菜(菜花)最常见和那种酱汁搭配" ?' s7 v" Z7 {9 I" k3 p
A:Mornay sauce. 奶油蛋黄沙司
8 x( x: K2 u2 u) P" r5.Which combinations of products are found in pie dough?6 d" i- @) P$ D6 x
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 \7 d$ p6 s& N, |* t. ], l9 b% E1 P! AA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。: n! O4 M; T1 J  u5 L3 L% i+ o
6The French term for mussels is 法国语青口(海红)叫什么3 K& B8 M9 ~: a) I$ o+ k
A:moules.法语青口,海红% q$ q5 u3 G. R
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
$ |1 O0 v' Q  _" qA:faintly fishy. 稍微有点似鱼味
" x4 n1 k. J- s2 I0 V  M* S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. D2 m& v1 C7 @5 e( [& I5 ]
A:2 days. 2天
) x0 l/ ]% B' M) g* N& b9.What are the principle ingredients in ratatouille?
- b- z1 ]* f) N* v0 u# U2 k炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
5 n- ^" c1 l/ J6 ?+ y. V. P; rA:Zucchini, eggplant, green peppers, onions and tomatoes
. \# s/ F* m4 M- ?+ [7 k西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
" R& K, G: S8 Z0 w10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 `* s; F" i' ]# C$ Z, o! Z  H/ T
A:cook food in quantities that will be used up within 20 to 30 minutes.3 x  _( o0 w+ ?/ v. e# q8 @
大批量烹煮食物要在20到30分钟内
5 D6 B9 w/ I& y! |11.What person has the authority to issue a Health Permit?
+ o0 g6 c0 c* m' H# f3 ?9 f谁有资格颁发健康证(卫生证)。
8 E1 l6 T% R; `) v) X  R8 KA:Medical Health Officer.1 d7 k& r2 _3 H. y- v9 I  k
医疗卫生官员。# `* r9 Z8 U% D
12.For what period of time is the health permit valid?0 A/ I6 O+ N( D9 D' Z
健康证的有效时间是多久?
3 O3 b" w, r/ `3 Y% o8 FA:12 months.12个月
* v0 d) r, b3 p13.In the area where food and drink is prepared, the ventilation system must be able to change the air5 y9 C8 [/ v# e: p% i  ]$ b' q
在食物和饮料准备区,通风系统换气的标准时什么8 M) Q1 J  z, A4 R: o7 M
A:08 times each hour. 每小时8次+ [1 {. s- h' y: n$ ]
14。The minimum temperature for manual dishwashing in the wash sink is
/ n! \: N" H, t! i( @, @手工洗碗,洗碗池的水温最低多少度?
. Q% Z  [; U# x0 [  BA:110 degrees F (43 degrees C). 43度4 [5 {3 U' i/ J
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ n5 B5 Y# C) f. @" Z2 Z9 m用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ @5 ^  Q6 X% M) \* ]  kA:180 degrees F (82 degrees C).  82度6 c& i) A, {& M6 t
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" M- l* n+ `  b3 t用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
! ?7 c, x. i' Z) C3 x/ vA:en papillote.  法语自己理解; Y) v' f3 H2 x8 t4 U$ R, o4 X1 k2 B  f
17。Wing or Club is considered a2 m" g% V. q' Q7 V0 j1 z3 [
翼和CLUB 被看做是一种...
: a' l7 k% i& zA:Bone- In Cut     带骨切7 X: t" G5 i- R- ]/ @
18。New York is considered a   纽约牛扒被看做是一种
7 ~9 F- J0 M! {9 [- o! wA:Boneless Cut     无骨切
: {# K/ g7 \" v19.In general, a court bouillon for freshwater fish will contain
# O* ]# n4 u  k  L" F# f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: [; W$ U, p) E% Z3 ~, [  S* B
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& \+ G8 t1 W. T" c7 Q9 s. p4 _和做海水鱼同样数量的调味料和香料
1 p# N1 g* B3 x- m" R! T2 v) k20.Anise is very similar in flavor and appearance to
+ L7 O, a8 \% |5 |& \* u& j八角和下面的那种原料有相同的味道  Q" i& j' }4 G6 O6 H: ~
A:fennel  茴香4 O# i+ d0 [- L' A! k/ S, u8 a6 s
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* f7 H2 E$ k1 ]' S- i3 x下面那种原料更像大葱且有平面的叶子
$ F6 q; A5 ?0 [A LEEKS  似蒜葱 (这边人叫京葱)
  F/ V" ?4 l; F- x. s5 K& J+ a22.Which of the following cutting shapes refers to a small dice
. l# w& j+ x- Q  \/ N* d: p下面那种刀切形状指的是很小的粒(末)
" w3 Q+ j: d9 W, h: k' BA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
7 D# G. Y' D5 ^6 S( t23.Oil is added to the water for boiling pasta in order to
) o5 w: k' `. E. w向煮沸的pasta (意大利空心粉 )中加油是为了
: U* w  X( c! T' p1 b4 nA:prevent the pasta from sticking and to minimize foaming action.* r: r) \4 r' {9 G* I
防止面条黏合并降低发泡。
; b, H, i/ |5 h$ d% x+ k24.Which pasta dish features pine nuts and basil?; @; X$ N3 t5 f0 ?1 Q
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
* K# x& H2 \' R# @5 d9 qA:Pesto.一种绿色的意大利面酱 ( o9 \& r: A* n- g2 h0 F- b
http://www.tianya.cn/techforum/content/96/563836.shtml2 P6 p; u) R; S1 W

! \1 c$ v* u% ~) F25.Which of the following is a spring vegetable similar to spinach?% G9 g6 l0 S$ `  _) e7 m
下列哪项是一个春天的蔬菜类似于菠菜?1 S  h. N# `2 u& i* _
A:Sorrel. 酢浆草。
3 C6 [- g; }6 ehttp://www.google.com.hk/images? ... iw=1263&bih=572
理袁律师事务所
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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:
( o8 J& T' r4 e: X1 @! m5 @% a; L哪位厨师最早带来高水准浮夸的美食! J% K$ Z6 H% W# F9 R- f
AAntonin Carême 人名 安东尼·卡罗美
8 l  B# ]; w8 c  u
9 c5 x. `/ o# G  ^: Q4 W3 U$ M( y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- j! T7 X0 _) ~5 a; `. @( i7 a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。$ n9 x9 k6 A; G1 I
A:Cast-iron stoves         壁炉0 q% k5 S( @4 i
http://www.usstove.com/products.php?id=6
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6 R" z" ?: A5 U7 q+ j8 y! c  _28.The French term used to describe the roundsman, or swing cook, is:1 p/ {8 s: K" a6 D
法国术语,用来描述roundsman,或摇摆厨师是:( }+ A. b- u8 R' P
A:Tournant   图尔南
/ @1 \2 I9 N0 g' |3 W: h4 L
3 i& c5 _8 r2 ]5 w29.Another term for the wine steward is:
* H' _" I- z. C# Z葡萄酒侍酒师的另一个术语是:) @. o7 n  j/ u: S1 K+ K( `
A: Sommelier 侍酒师
1 z% ]& M" M* V* ~5 m9 l  P
5 k  y+ Y( Y0 w( y  t7 K+ |30.Molds, yeasts and fungi are examples of a:0 Y& h5 w# j/ g  `! E5 v$ z
霉菌,酵母菌和真菌是一个神马例子
6 g* L* g% P, zA:Biological hazard 生物危害+ s& l7 K$ p' w! c

; Z; d4 R, t3 j2 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) D: w2 }0 s2 Z根据加拿大食品检验局,食品的危险温度区在多少之间:
8 r0 H7 W' E$ {0 ~- Y  ]A:40° and 140°F (4–60°C)     4-60度! V7 ]( @: {4 A6 _0 y; G
; b0 i4 |1 ?  O: A
32.All bacteria need the following for survival:
8 n, w: C1 r( q. y$ [) ], O所有细菌生存需要以下哪些内容:
1 |3 Y- e$ ^( f+ C' P9 K' bA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ y' Q+ D; O, v9 z% w% [9 Z% U6 \4 O& _# p6 \
33.Which of the following correctly represent critical control points in a HACCP system?
9 A. a, l/ l2 e: @7 [以下哪项正确表示了HACCP体系的关键控制点?8 R$ J8 Z; ~! X: D& E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  e* `: V! i* O  i食谱,接收,储存,准备,烹饪,保温,冷却,再加热9 @, z! P" n% k, ]0 P

6 i" D( l" {, z: p+ Y1 E34.Which of the following is not an example of a carbohydrate?' @6 e% k0 }2 N0 a+ O. \3 M2 U2 Z
下列哪一个不是碳水化合物的例子?
) U! _% O/ F6 M- Z) M0 ^' @% |* DA:Essential nutrients 必需的营养物质
7 n+ e9 X( T6 I# g& O& e' e
( D6 K  D) o( J/ f0 k" b* t+ I/ ^35.The process by which a liquid fat is made solid is called:- k- m5 P7 Z7 Q+ J0 O  g  J
液体脂肪做成固体这个过程叫什么
. q( O' q) ?* s: a5 n" BA:Hydrogenation  氢化1 L$ ]  o2 o+ v+ T+ Y% y# e( i
7 |5 |$ K2 ]+ [
36.Which of the following is not an example of a fat substitute?
4 ?2 J+ n6 J& U) h% R/ C下列哪项不是脂肪替代品的一个例子: a' P. J+ E+ t5 I% {1 I5 D
A:Acesulfame K  安赛蜜K表" ^* G$ z$ c7 q, u" K: |% a

, h) W) O% H/ n8 [& w+ t37.Health Canada requires that a product labelled "fat free" contain:
  L1 t* h, a/ n- {+ w/ N加拿大卫生部要求的产品标有“不含脂肪“包括:
, u) a% d$ X9 J" S6 XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 S+ W5 _' F5 P, U5 h# Q; i3 x9 H8 ~9 l( u/ H1 |7 v
38.Which of the following is not a problem associated with converting recipes?7 [% }1 M# q+ C9 ~+ T1 V
下列哪项是不相关联的转换配方问题?
3 [! `- G6 }! o* g. FA:Unit cost 单位成本
! r6 b7 r5 o( s  B, ~* A+ U+ W
0 ~" M6 e# I; L+ ]. w39.The condition or cost of an item as it is purchased from the supplier is called:$ z' e) ~' ]0 m0 V
从供应商采购的物品的品质或成本叫什么1 x, Z3 ?+ A6 W0 I! n& S3 k
A:As-purchased cost 购买的费用* Q% N! T9 g. Y5 v
. J: q5 @' D& _" s; |  p2 C
40.The amount of stock necessary to cover operating needs between deliveries is known as:
$ _! N% V3 ^$ C1 q" H4 o在新货到来之前用于日常所求的必要库存量叫什么8 W; n+ a/ `4 Z9 n/ T2 r
A:Parstock 基本日常最低库存
) j7 n& H; D8 f7 E9 l1 f6 \: L+ M, k: x$ T
41.Which of the following abbreviations is used to describe the proper rotation of stock?% F! u+ @5 F" h6 R3 B+ ^' U7 Y
下面那个缩写是用来表明正常库存流程?" I* R2 q; W" B6 ?0 z8 L( K
A:FIFO=FIRST IN FIRST OUT 先进先出4 a$ I: H2 m: X% f) y: V/ Q3 I: K

* m. ]( n( K9 l42.Which of the following knives is used to turn vegetables?
* g) k5 @2 w5 b& G下面的那把刀是用来打开蔬菜吗?7 `% J9 s( T0 v
A:Bird's beak knife   鸟嘴刀
& H/ @  ?7 S* x% {1 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
  U+ y0 W6 i& `6 z
2 K8 S: l( Y6 V43.What is an instant-read thermometer best used for?
9 A" Q5 k. u+ b/ w/ u即时读温度计最好用于那方面?8 |  I8 z1 z& O- ]3 C
A:Checking the internal temperature of a roast 检查被考物品的内部温度
, t; a5 p, ]7 \2 w5 r6 \2 Y/ t& M- N/ O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ T* b; E7 B( r9 c3 P: e
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 `% H8 o# K* E8 x$ e1 O! EA:Cast iron 铸铁- {( X. F3 q/ ^! m) k7 ^$ F5 N
7 E% ^$ @! o$ s& t
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( f  _: N' E" F7 U2 b
哪件装备下面有一个可移动的碗和一个S形叶片?; ^8 T$ Y4 X. n4 L: N* H3 F
A:Food processor 食品加工机5 j' x  D! r4 Y; }$ Q0 \' l
http://www.google.com.hk/search? ... iw=1263&bih=5729 A+ f; W: H* q2 G* X' r

0 @! k4 {7 c$ r. ]3 C8 i0 z4 o7 b46.Which of the following is not a rule for knife safety?" Q2 U" P7 `& H9 T. x. w7 L6 M
下列哪项不是用刀的安全规则?
/ L: u, m: G% LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: m9 k; t1 @) u& m3 @  i5 @! m& v0 Y: }' \" A. ~
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 r$ I5 E( O& J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
: C+ A) Q/ N1 wA:RondellES
" W3 o9 h8 k5 V7 `3 Q' ~/ f/ nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 V/ _5 b2 k9 m( W- f7 A
! @$ z/ t9 Z$ r: e48.Which of the following is a diced cut used to garnish soups?
" E, E4 V5 T9 l0 p2 J下列哪项是切成小方块用于汤的装饰?
: [( H/ u6 j5 L* u$ ^! hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- Q; ]" O$ o/ |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. y2 P4 y  B9 I- D. z
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!!——, D+ W" F7 u" j& G1 i' k& w
A:Gaufrette
. z3 v) Q9 V. Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572$ ~& H& t. T* j3 l! u
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' Y: O$ z- Q# I$ k- nGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& ]- o  m# s. `# _) w2 E. ]
' y  X3 V! u# [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 ~8 y* y0 y7 y& w( a3 q
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)
0 W; @' e5 d8 c. n) c1 P/ iA:Cilantro 胡荽叶 香菜
  x% o( R( I! e2 f& N) M8 |% whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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3 Z# c( \6 D' l' @! j# c60.Allspice is made from:( H6 |! m4 S2 G4 {, Q) r- D4 O& l
多香果,  多香果香料是什么6 C' ^! E* E3 ^5 _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: ?! x' e! @5 sA:A dried berry 干浆果
! ?4 ?: l# g  i1 b& E5 u9 |& R5 N! M$ m) D3 e  P. t- g: p
61.Which of the following are used to make a sachet d'épices?; C9 @2 e4 J6 W4 p8 j6 P! j
下列哪些是用来做香包德épices?/ S' S+ Y7 }0 Z5 Q
http://www.sachetcatering.com/0 m7 v: T' `1 G) c$ x/ w2 A3 G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
- t3 T3 L, N) z* u% n) I* C  g: x# ~
62.Which of the following condiments are not soy based?  a# P* g) U, c+ Z7 m& ^- f
下列哪项不是酱油调味品的?( Z$ X6 C' |) n% R6 x( P" @7 k
A:Wasabi 日本辣根8 U  q5 |: s3 J0 D( r2 T# r) V( v
7 L  k' o: O$ _$ T3 K0 Z: p% n
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
' x" {+ g- k* h0 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 L" C4 x$ N9 S
A:Pasteurization  巴氏杀菌
2 I) D1 C' j1 B. O; x3 J0 |( ^2 U7 P/ [0 M, T* S% i! ~& m4 t4 v1 H, x/ T
64.Which of the following steps is not the correct procedure for whipping egg whites?5 {% ?, u4 `' k1 k6 M0 G3 E
下列哪个步骤是不是正确的蛋清搅打程序?
& y, L! q8 a7 ]3 M8 u% pA:Allow to rest before use. 允许休息后方可使用。& E" ~$ C* e0 i1 o2 \3 S- N, H6 k

0 q3 I' u' U' |- P9 C0 @$ V5 N65.The weight of a large egg is between:一个大鸡蛋重量介于:, l: n) m. N# |4 b% X* x" c; t
A:56g and 63g 56克和63克
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2 N9 L& J. @  e66.Evaporated milk is a concentrated milk that is produced by removing! F8 `$ j9 Y) g4 S7 F3 n  i" N
炼乳是一种浓缩牛奶 是去除什么做的
) I. l8 g4 C. lA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:3 Q: C9 I( M! c' Z( e9 x/ y4 l
一种烹饪方法,通过转移液体或气体是:
8 I) x! Z; }: z, p- a% LA:Convection 对流
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5 b2 _5 }5 A# E" s/ i% X68.The cooking of starches is known as  烹调的淀粉被称为
# X6 x& b) i- d- [A:Gelatinization 糊化
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" J$ s0 b0 k3 f, Y% m/ k$ Z) R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* l. A) c) d# M1 F* _A:Braising 烤# x, J1 ]  R9 D$ ~3 _! P
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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:
! |; ?; O6 v" ^% G7 sA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
8 f, q" s6 }7 R" k! x8 I+ vA:Fumet 原汁
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; ~+ e2 a/ ^$ M9 }) v  p$ s* W9 A72.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. T1 w& |. P0 k" V4 W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
1 D/ W" X" O1 U, i下列哪一项不是用于制造高汤(低汤)的原则?9 u# Y7 r- h* `
A:Start the stock in hot water.开始在热水中操作, n: @% Y- P8 d, ?

+ F8 ]% i# J/ \2 B4 T! {# @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- h9 L) V1 D! }' w2 z$ m
A:Remouillage 法语熬汤
& v+ I: P. f6 v8 j. i# g+ Mhttp://www.haibao.cn/blog/post/176242.htm
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