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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。
2 j  Y+ P3 U  S  ^3 ~
! l9 g- E7 u- P: T: 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。
/ F4 u- t, W6 P! X2 G1 j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" B$ x0 m; s8 I1 D8 u1 }7 ]
1.Which of the following methods should be used to determine doneness in a New York steak?/ d: s& ?1 i$ s  D5 n7 W% n
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)
" z3 f; T4 C; j+ k+ f0 hA: pressure touch. 压力触摸- g! {4 H$ m; z5 E: |
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 j$ r  R  D  }" a) `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- w& d5 S% x- M$ }0 I; m
A: acid  食用酸
. x: j) }' `' c0 ]% [3.Vegetables are major sources of which of the following nutrients?
: M# F# W3 K& w) \1 n3 c蔬菜中包含的主要营养有哪些0 j  R$ j7 y. }+ a' ~% e: |* U
A:vitamins and minerals. 维生素和矿物质。
7 _% `+ j0 a# A" V) ]% r, ^4.Cauliflower is commonly served with& n* g7 x1 I' E) X, L2 g" D3 c
花椰菜(菜花)最常见和那种酱汁搭配7 W" ~* |6 G# p7 E( D4 c$ L
A:Mornay sauce. 奶油蛋黄沙司
& j% h' R" d, p; Z" A5.Which combinations of products are found in pie dough?1 Y- J/ B7 B1 n* @1 v5 ]
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
* q" u! S% y, _5 {0 c  z9 F+ EA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 B7 [+ l5 p( ?8 t$ v: z7 P" D* C6The French term for mussels is 法国语青口(海红)叫什么- s/ v0 P( G, l) E  }. {
A:moules.法语青口,海红
' a5 Y9 t% b' R7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
5 d- s, |- {0 W5 Y' k; c; o4 U# W. BA:faintly fishy. 稍微有点似鱼味
! i3 h" a6 H1 n0 g9 L1 ?( ]. L8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用, ~- y4 d. G1 I4 Y  M4 C# f
A:2 days. 2天
& K2 v# q$ s* F. S, J$ N9.What are the principle ingredients in ratatouille?
- q3 u8 D& \$ T" R5 n炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  v. q( C7 T! E" cA:Zucchini, eggplant, green peppers, onions and tomatoes" w  }1 l$ b+ e6 m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
7 X. l  d2 n8 s6 y- ^) T10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?8 H0 _6 g! r9 r/ ^( ^7 R2 R
A:cook food in quantities that will be used up within 20 to 30 minutes.* y$ ]! I/ ]! j0 m$ Y/ P7 n. m
大批量烹煮食物要在20到30分钟内. `& ]" W; }4 P9 F5 Q: U' O/ b8 {
11.What person has the authority to issue a Health Permit?( Y' N4 b& G4 }6 O$ b( H
谁有资格颁发健康证(卫生证)。6 B! H1 G, z- F4 W  Y3 n
A:Medical Health Officer.
# C, d1 f- _, u- c医疗卫生官员。
9 ]& W! c- U* j2 O, U" R$ p12.For what period of time is the health permit valid?4 ]' [7 T4 M# B* j" T. I& X) d
健康证的有效时间是多久?
! f0 v6 u5 C3 B/ J  ^6 oA:12 months.12个月( ~6 l- h6 U8 X9 @5 `8 Q# z
13.In the area where food and drink is prepared, the ventilation system must be able to change the air, Q3 K" j+ ~% @0 G& m3 z( y) }4 ]
在食物和饮料准备区,通风系统换气的标准时什么# [2 E2 U; J+ A% g: ]% ~1 I
A:08 times each hour. 每小时8次  m& c! Q2 ~4 C3 s
14。The minimum temperature for manual dishwashing in the wash sink is
6 v( l/ c" m! E. e6 \) @手工洗碗,洗碗池的水温最低多少度?
& f% z( U9 M2 s% c& a2 cA:110 degrees F (43 degrees C). 43度+ B. C; G+ l8 F
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 x2 z$ L4 b! g, W用洗碗机洗碗其最后一个工序冲洗的最低温度是多少3 m0 `5 f) `9 j! |- r/ I- s
A:180 degrees F (82 degrees C).  82度
1 x! B8 f0 |6 W1 ]4 G16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! Y2 F% [1 G8 K7 l- Y( _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
6 d( n- z6 [: J1 }: [A:en papillote.  法语自己理解7 l" X2 ]6 H- g$ m$ t( c! e0 j, s
17。Wing or Club is considered a
% ]1 h& C; \1 B; |" u: C; K4 J0 }: B翼和CLUB 被看做是一种...
/ x0 J* U6 n# z$ M% t; W' CA:Bone- In Cut     带骨切  x2 _! ~1 F  d
18。New York is considered a   纽约牛扒被看做是一种3 p) _5 ^* g) @+ q  s3 r
A:Boneless Cut     无骨切7 y4 W2 H& x" z5 B) K: f
19.In general, a court bouillon for freshwater fish will contain
3 A, F: ~% I- ?! ]4 K. E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
$ F; w7 f* N. C0 jA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 n; K8 B$ N% w& ]和做海水鱼同样数量的调味料和香料
8 H' l6 E: U! ?; z( r4 g2 L% K20.Anise is very similar in flavor and appearance to
; r. b9 ^3 k* ?八角和下面的那种原料有相同的味道
; n' Z! g( s7 k5 U3 T! {# VA:fennel  茴香" c1 o* a) `( ]4 l! b: J
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves0 U- r7 F5 s2 q! D9 {
下面那种原料更像大葱且有平面的叶子
. }7 j9 B* a' X; ~! y% yA LEEKS  似蒜葱 (这边人叫京葱)
$ V* {8 ^& s( o# W1 m# s5 e# P0 A22.Which of the following cutting shapes refers to a small dice
/ b: L9 S; g2 D5 ?- O3 y5 [下面那种刀切形状指的是很小的粒(末)3 u3 K  e2 _2 w5 t3 n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。* D& |, q6 ]" ]9 u' ]- K
23.Oil is added to the water for boiling pasta in order to
6 G5 L- J- R$ x向煮沸的pasta (意大利空心粉 )中加油是为了
3 J' P' r) u/ g0 ]. e$ C- VA:prevent the pasta from sticking and to minimize foaming action./ I6 f0 l0 A1 j6 F& F1 F
防止面条黏合并降低发泡。6 i% F# Z/ m7 x2 h
24.Which pasta dish features pine nuts and basil?1 r4 v: n  m2 r$ x7 m: a/ O
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
' m! C2 G, x: v+ I; sA:Pesto.一种绿色的意大利面酱
8 ?+ u2 ?- X/ [8 P4 e- U/ whttp://www.tianya.cn/techforum/content/96/563836.shtml
! o! ?& J) s( p2 J! O7 t- G+ [. B1 {% _3 }6 `9 y
25.Which of the following is a spring vegetable similar to spinach?" o- t; ]1 ?$ Y( `6 H" {
下列哪项是一个春天的蔬菜类似于菠菜?( E  M: ?2 P0 }/ i$ J% I
A:Sorrel. 酢浆草。$ r- j1 f! k5 L# d: D
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?
鲜花(33) 鸡蛋(0)
 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 z" q  b4 A2 J& `# X) n0 u
哪位厨师最早带来高水准浮夸的美食, K( {! E: B) F( q/ ~6 q, `9 x
AAntonin Carême 人名 安东尼·卡罗美
7 q+ z7 r! S6 }$ |4 j1 D% ^( D
; W2 \3 Y% J: U- x4 c1 Z/ `1 y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 J0 T* z6 l1 J  h9 W5 x. g/ F下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' N3 o- `! |/ Z# X. y" V3 H6 G# l
A:Cast-iron stoves         壁炉6 s* @4 l: B2 ?; a
http://www.usstove.com/products.php?id=6" u% Z0 {3 ]7 E9 X

1 b1 O8 x9 E; H, n+ H8 `/ U& ~28.The French term used to describe the roundsman, or swing cook, is:: S9 N$ A# e8 ?- a" I
法国术语,用来描述roundsman,或摇摆厨师是:
5 N! D, d4 h$ b7 }" b2 ?) }; tA:Tournant   图尔南; m0 G* [6 r* A/ H* u

* H; f$ E3 H* E4 S/ C29.Another term for the wine steward is:
$ g6 d7 ]  [( y4 Q- u葡萄酒侍酒师的另一个术语是:
! k4 B1 g9 t& Z: I0 rA: Sommelier 侍酒师7 c: E8 g- G( f  k. X7 P- y/ ]

9 B$ h9 X1 d% J! N- v30.Molds, yeasts and fungi are examples of a:& U$ F7 e& z2 p, Z; f
霉菌,酵母菌和真菌是一个神马例子
4 I. D0 n8 B4 k* J2 [0 tA:Biological hazard 生物危害$ f  U& {" ?0 y& s5 s4 m" k: a1 A4 S

+ l" G  t; V% ^3 N! T. D, B31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 q" y; L8 ~9 ~9 `/ H3 z
根据加拿大食品检验局,食品的危险温度区在多少之间:# v. m7 l2 ~5 |; |
A:40° and 140°F (4–60°C)     4-60度/ F( Q' ^3 q7 I$ z
- Y1 U+ x1 R; t) B: ~6 i0 }
32.All bacteria need the following for survival:2 |6 X; d& m. g/ q! f. ]
所有细菌生存需要以下哪些内容:
  H5 F3 J3 `# f. Y5 uA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
1 c( y  A: [1 }4 T9 \5 f" G: T
& R- c+ h# Y0 K) D1 l1 p3 q2 o3 ]33.Which of the following correctly represent critical control points in a HACCP system?( `# |( u3 V6 ?5 i/ N
以下哪项正确表示了HACCP体系的关键控制点?! u+ u6 C& |* r" z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& U' \: b9 v& H食谱,接收,储存,准备,烹饪,保温,冷却,再加热. _6 G$ a6 b2 j8 o

! r( E) ]( ?  h34.Which of the following is not an example of a carbohydrate?2 W" S1 r9 n+ ^7 }* P
下列哪一个不是碳水化合物的例子?
7 [8 ]6 V/ J( ?8 z" G8 D$ X2 YA:Essential nutrients 必需的营养物质
/ z: `# B% l( e6 ~7 z9 _4 H# T6 J+ y5 Y  \: e2 j$ K% B
35.The process by which a liquid fat is made solid is called:+ K* d$ n+ w" W. U! M2 s
液体脂肪做成固体这个过程叫什么) B" t3 a- Q' b" O- s  H
A:Hydrogenation  氢化
" y  n0 S) h$ q6 N# e' {
5 h: r; A' V0 t# ~/ H5 B+ g7 \36.Which of the following is not an example of a fat substitute?9 x/ G% v; {' g3 u' ~# Z2 z
下列哪项不是脂肪替代品的一个例子+ l; G! w9 u" X3 U
A:Acesulfame K  安赛蜜K表% `: y* [$ O9 X* t5 U7 G) c

! y$ p& C: P& Y37.Health Canada requires that a product labelled "fat free" contain:
5 K3 j" ^$ |- D1 q* Y0 [加拿大卫生部要求的产品标有“不含脂肪“包括:
7 f' L  M  N7 K3 P4 j# ?0 U1 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! v/ s3 v0 p% I8 E. a. r. q- r" A& @
- m. ^) k8 e4 {- V3 C/ V
38.Which of the following is not a problem associated with converting recipes?
' j% i" `- M& u7 K下列哪项是不相关联的转换配方问题?
/ s% n; E: J) U# tA:Unit cost 单位成本& P2 N5 p# m7 H* C

" m9 m3 G/ u4 w6 n) n) m9 c39.The condition or cost of an item as it is purchased from the supplier is called:1 M3 w5 V+ ~8 [
从供应商采购的物品的品质或成本叫什么
! e3 e: p; ~8 BA:As-purchased cost 购买的费用- v! i- U5 ]' Y( M' h# S* C/ C
: @: j3 V: u: P: l. O4 U! \
40.The amount of stock necessary to cover operating needs between deliveries is known as:/ H5 y/ O5 H. G
在新货到来之前用于日常所求的必要库存量叫什么
/ c6 I, r5 @" U$ \: rA:Parstock 基本日常最低库存5 x7 K# q# f! \! {' V1 j" G

5 e- v, ^9 l- U0 b. [/ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?; Y( I1 Q* _; q1 `, X( |$ E. l
下面那个缩写是用来表明正常库存流程?/ h5 O% I2 a+ _1 ^8 C
A:FIFO=FIRST IN FIRST OUT 先进先出3 Y; m* ^9 X0 Z. y6 M* w2 F

8 m" @- A/ b% J4 q( L4 d42.Which of the following knives is used to turn vegetables?0 @$ t, ]& G7 S9 e6 ~
下面的那把刀是用来打开蔬菜吗?/ u" s% I% m7 b. z1 [; J8 X
A:Bird's beak knife   鸟嘴刀$ ^/ T% r7 e8 C% D1 `) F, B2 Q* R
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 l% k: a" x" ^" y$ X43.What is an instant-read thermometer best used for?, i5 i1 D9 q2 E9 F" M
即时读温度计最好用于那方面?2 Y8 A1 h" t9 z- T
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 ?, R, F7 ^4 C, e

$ |( T2 H/ e! ^( y) h& `44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 v- O0 A. C5 w& n) N1 @下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 @& l; I" W0 Y+ b# CA:Cast iron 铸铁
- c( @* b: L* D7 K% z0 k: d9 S
3 |" {* V$ B" |" e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?, D; Y! o* |8 v; Z$ T9 L
哪件装备下面有一个可移动的碗和一个S形叶片?
5 k. y! ^% e, G1 G: l( gA:Food processor 食品加工机* O9 w0 F! w, T' r
http://www.google.com.hk/search? ... iw=1263&bih=572  \7 k; x1 j) J- p7 J9 P3 H

( q" f! X; z% t* [; e! s$ {7 U46.Which of the following is not a rule for knife safety?$ c' {( `4 |9 g. r* H/ P
下列哪项不是用刀的安全规则?
3 d) M2 w0 z9 P* Q+ g: ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
, m& c* e1 x. e! ?
% D. {0 y3 q+ e' ^' F$ s) G' B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:- T4 |% ?8 D; e! ?0 R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* H% M: ~8 B5 i* V+ A3 E! O- x; u6 KA:RondellES
, _0 q2 v9 t: |" N4 p( F: M& ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% w2 e- x' z" q
' S' b6 Q1 e1 b; l
48.Which of the following is a diced cut used to garnish soups?% K* l6 m, N( [0 H2 w* \* q# B. X
下列哪项是切成小方块用于汤的装饰?- x7 c- f! t) T& ?/ d
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
; x: A% }7 h8 O" [: I& }49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. n, G$ i% O/ e+ `4 o" u2 Q7 ?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!!——
5 N  e  h2 ?0 g3 HA:Gaufrette
+ Z4 `( e+ j% ~+ H& {9 }/ tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 @% v1 t* a& R8 @( e4 J
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, j; N6 b! q" O
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 f/ Q( l- ~% V9 k  D
. A1 N0 k3 z1 z) j. Y+ f50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# B5 z; N8 |- h+ ~
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)% k) _! M- @" r: M0 N
A:Cilantro 胡荽叶 香菜( X. l+ j4 y  s8 Z( {# B) ?6 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 u  `+ j1 E% a  `& G
% [: T. O$ Q9 s5 M60.Allspice is made from:% I4 x0 x2 v% y0 J$ `
多香果,  多香果香料是什么
9 ]% C+ _6 ^1 g  k1 Q% rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 {' F  R# w$ r) y5 X& G
A:A dried berry 干浆果2 G4 e1 L, F! P6 S/ x7 w0 w; ^- K

1 k$ b0 n! t, _1 I) ]  F& l0 p% b% k& j61.Which of the following are used to make a sachet d'épices?
5 ~* k9 ^$ ]' I/ T8 C下列哪些是用来做香包德épices?( U& o5 P; e# B8 z! B5 \. _
http://www.sachetcatering.com/
1 L. P7 K( r  ^+ i2 i. F3 yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
) J4 @3 \% |" w; A8 w" D. n8 T0 k0 h% }$ j
62.Which of the following condiments are not soy based?
0 `' v- @2 ?- j9 E  s! Q- i下列哪项不是酱油调味品的?
% N2 r! ~! ]4 m! N: m  y' g2 M4 xA:Wasabi 日本辣根
. v4 Z0 ~, G8 O/ i+ s9 b6 J
7 Y, ^2 }1 V% Y2 c. q9 v2 x3 W! w+ ?% i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 g5 {6 b5 w, d/ U: y
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:# K# v4 p2 `% p) N( J7 B9 N
A:Pasteurization  巴氏杀菌# H- J; D1 t4 \% |7 y( \8 H' E
! V8 E/ p; |( S7 b2 F- p% |
64.Which of the following steps is not the correct procedure for whipping egg whites?
% [7 g" G. W9 F! ?下列哪个步骤是不是正确的蛋清搅打程序?
: D$ }; u% S1 h" C5 KA:Allow to rest before use. 允许休息后方可使用。
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0 G1 T( O* C8 {65.The weight of a large egg is between:一个大鸡蛋重量介于:
+ F- C  K- |8 J$ K; G. |- K- k; LA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing  `+ B! i# l% m8 G4 L- p- a7 |
炼乳是一种浓缩牛奶 是去除什么做的1 c3 o3 m9 v! Q" {% |, b% A
A:60% of the water 60%的水
& s; u5 a9 H: R/ A9 a2 c4 H# k8 p6 g
67.A method of cooking that transfers heat through a liquid or gas is:# Q4 _1 O. }/ V6 r' l
一种烹饪方法,通过转移液体或气体是:" y& U$ F: X0 {- \! T. S$ A1 `
A:Convection 对流3 X; [# X$ r$ m2 U
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68.The cooking of starches is known as  烹调的淀粉被称为! r1 q# o" b6 T1 K
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 g3 y; x  q, G+ W2 U9 F* Z! h4 @
A:Braising 烤
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( B  |+ B' B  v1 p) Y8 |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:
6 R9 G/ f- t0 G  P: S3 P( bA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理5 b5 S  {& n: W5 s6 s5 t( z$ M' {

% f  n- A7 ?2 F! X4 L9 ~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6 d3 d3 J6 P, i
A:Fumet 原汁
# y4 g/ U+ V6 [( S9 _+ Z! y! |, z3 g9 r
% C7 D% ~6 G2 n) q6 r: _$ J, @9 l72.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
5 o  p, q0 `( Z8 D8 J% c( ]$ [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
( z6 ~. d- Q4 O2 ?$ R. d0 A1 d; A& n9 i; t+ ^0 G: {
73.Which of the following is a principle not used in stock making?
  P, `5 \* W: q- y6 j下列哪一项不是用于制造高汤(低汤)的原则?
# \6 \3 D# @1 r- X: x/ j/ N+ x' P' aA:Start the stock in hot water.开始在热水中操作
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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' J) G1 e* H4 n# k2 ^2 B# M
A:Remouillage 法语熬汤
3 A& O, q0 d) ]http://www.haibao.cn/blog/post/176242.htm
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