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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。7 h1 l4 i( ]0 `/ ~, O' |8 j2 B
& S9 ^# |) q7 V3 T) Z- P9 U+ S
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。
- O' x6 O1 h4 o6 c0 ]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
9 Y: D1 m2 N4 B0 I& J( \1.Which of the following methods should be used to determine doneness in a New York steak?6 I$ r: O  T6 J; h$ z
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)
- L) w$ _. M& U7 c4 k, |A: pressure touch. 压力触摸
' S9 u! K/ V( ~: }2 y: R2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid. n) ?1 G' X/ 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
# ~, S" S6 X, F! ~2 d; i6 nA: acid  食用酸
4 G8 s. g+ Q9 C" D$ |; i3.Vegetables are major sources of which of the following nutrients?
2 h0 G" ^! m) p- j蔬菜中包含的主要营养有哪些! G8 F, R8 q/ @
A:vitamins and minerals. 维生素和矿物质。
4 Q" n3 X& j8 `% j! t# `4.Cauliflower is commonly served with
2 s1 j& O& j3 A, y# P花椰菜(菜花)最常见和那种酱汁搭配0 ]1 r" P+ O2 z  k6 J
A:Mornay sauce. 奶油蛋黄沙司- R& H0 x/ w$ }. u- j9 T0 N
5.Which combinations of products are found in pie dough?- O; P, w6 i9 I5 z8 i5 @7 S
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
6 U3 W8 d- [2 p  Y6 dA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! e  O- w: ]& E! e3 ?/ k! ^
6The French term for mussels is 法国语青口(海红)叫什么8 F- Q# E3 z$ z- D! e3 L
A:moules.法语青口,海红( R6 m" O* Z4 A+ I' E  X' N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* @4 ~6 M% I' rA:faintly fishy. 稍微有点似鱼味1 }; C' A7 X5 L6 {- I
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 U* h9 F5 C" p" l- `' w
A:2 days. 2天3 z' E. f6 i  t  j2 n6 W2 K
9.What are the principle ingredients in ratatouille? 1 b" e9 b3 ~" e, l; |" [( ~
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
; M  I3 m2 A, p$ L3 X) y! f/ U0 qA:Zucchini, eggplant, green peppers, onions and tomatoes; U9 H5 k& ?  i, V: ?
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 i0 M3 n! _2 I. \9 u$ S$ l: L) g
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?$ ?+ o( O4 f. J; X
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 x# r4 n1 w0 M* N- ?大批量烹煮食物要在20到30分钟内% c/ j! }2 C; T4 j
11.What person has the authority to issue a Health Permit?# [/ \4 V% V# `5 \
谁有资格颁发健康证(卫生证)。' p- B# \* n) m
A:Medical Health Officer.1 R* t. |- L: E9 G) b- Y* K, q
医疗卫生官员。
0 m! A- n7 D5 w- X2 _- M12.For what period of time is the health permit valid?
5 N4 h. I5 V3 N& i0 x: D- H" e健康证的有效时间是多久?7 k& r! L/ [) i8 p: n
A:12 months.12个月3 U, f' ^! O2 J% L, I! D  E7 |
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: v) l7 i7 W; r+ Q) n. I在食物和饮料准备区,通风系统换气的标准时什么
0 [+ [* H& `+ O6 j0 m  m8 ^A:08 times each hour. 每小时8次  \( b* H" }2 g- \& a
14。The minimum temperature for manual dishwashing in the wash sink is
5 @" z! Q. b( ?8 I9 z& h7 y3 b手工洗碗,洗碗池的水温最低多少度?9 |$ c4 f7 ]' H" O' C* e) [/ _% R
A:110 degrees F (43 degrees C). 43度. ^2 J. m# o3 v: I0 w) Y' }9 I
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  |( `5 T/ ]% u3 A用洗碗机洗碗其最后一个工序冲洗的最低温度是多少& _# J' x+ b4 f/ u1 h2 z
A:180 degrees F (82 degrees C).  82度
; K5 {% n+ j& w0 h16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called$ R" o! @8 J, V' }* h" g
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 M& I$ K, s. S$ R6 r4 |A:en papillote.  法语自己理解
5 p. m3 v$ _5 c- |2 @5 A17。Wing or Club is considered a. J& U* g7 I+ a; ?
翼和CLUB 被看做是一种...
+ [& F/ {7 _1 _, R' pA:Bone- In Cut     带骨切  q' Y5 V# f3 O( p& J0 w3 p
18。New York is considered a   纽约牛扒被看做是一种
; G% x) h. o2 }. I5 Z6 k- I( k! KA:Boneless Cut     无骨切
- G/ T5 q% E4 X$ Y" C' y19.In general, a court bouillon for freshwater fish will contain$ ~5 b1 \/ X. G, u/ E! J
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 M  K$ J- }; V5 z" ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ h' Q% q. V# h# D! ^
和做海水鱼同样数量的调味料和香料% Q/ \& S$ R1 k3 m4 q+ {
20.Anise is very similar in flavor and appearance to
5 a0 b" H! ?7 h- |" [八角和下面的那种原料有相同的味道8 |& a8 w( R4 Z" k. D
A:fennel  茴香
) `) D, r% w9 O4 v5 q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves/ H; w) w, W# G6 ]' j& L
下面那种原料更像大葱且有平面的叶子
8 n3 W* v! P! r6 vA LEEKS  似蒜葱 (这边人叫京葱)
3 J: e4 X$ C) p- B* J0 R22.Which of the following cutting shapes refers to a small dice$ N1 ^3 k% u! g+ {
下面那种刀切形状指的是很小的粒(末)
( x8 j" S2 b/ v) pA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
& U! o9 x8 I& D( u; d23.Oil is added to the water for boiling pasta in order to. b2 W& F, H1 a# x/ g6 {. T$ [
向煮沸的pasta (意大利空心粉 )中加油是为了
  ]% I, i0 H, c6 O+ s+ u* h5 AA:prevent the pasta from sticking and to minimize foaming action.0 j5 u& N8 o9 x+ `% O) r, |
防止面条黏合并降低发泡。; D; n" x1 ^- P0 F# g( _/ p
24.Which pasta dish features pine nuts and basil?
8 s" D0 e& @5 F6 t$ s3 S8 N下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)2 y$ l% p" w! n' e( U7 K! m
A:Pesto.一种绿色的意大利面酱 " ?7 y1 ~8 k9 j( K( C. P  M: Z
http://www.tianya.cn/techforum/content/96/563836.shtml  p$ Y$ B; K1 \5 F  Q3 k; I
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25.Which of the following is a spring vegetable similar to spinach?
' W/ m; @, _3 G  ~4 j2 z下列哪项是一个春天的蔬菜类似于菠菜?8 J# R/ }9 p0 K8 `# e
A:Sorrel. 酢浆草。
4 N+ i1 @' Y$ vhttp://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:; {3 G# y0 j2 E- r
哪位厨师最早带来高水准浮夸的美食1 Z5 G* ~9 S- d" [5 F6 V) ~/ L
AAntonin Carême 人名 安东尼·卡罗美% q( x1 l/ W& S1 q" D7 }/ j
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 H2 |0 l1 I4 |% _% m! t* w1 |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ @) F  N4 Y- h5 J9 _- Y5 AA:Cast-iron stoves         壁炉
/ a/ Z) D7 G& C' C: fhttp://www.usstove.com/products.php?id=6
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4 Z( |* T5 X' \( r28.The French term used to describe the roundsman, or swing cook, is:
, D  r4 a# [0 m! S1 t法国术语,用来描述roundsman,或摇摆厨师是:4 L/ y6 r: O) E% L% l
A:Tournant   图尔南
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29.Another term for the wine steward is:% i7 E9 g& Z4 V& d/ s, F
葡萄酒侍酒师的另一个术语是:
5 N3 }0 e2 m" b6 o0 f8 ^1 {A: Sommelier 侍酒师5 o9 J8 }$ m" f' a9 b- E
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30.Molds, yeasts and fungi are examples of a:
. w) w# Y( ^0 T+ f+ o霉菌,酵母菌和真菌是一个神马例子( a( e" {0 K, D4 F: N+ p* A
A:Biological hazard 生物危害1 F9 L" p4 F% S1 I

  ?3 f1 i" u4 {) g5 n; u( x4 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 s, }" k! U9 W# R- w" j, J根据加拿大食品检验局,食品的危险温度区在多少之间:8 w3 U4 W7 W+ V+ R) C$ o- a
A:40° and 140°F (4–60°C)     4-60度
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6 Q! g: ]1 n# M2 K0 `5 J  e9 I- P32.All bacteria need the following for survival:
& f# f* [7 o" S, J所有细菌生存需要以下哪些内容:  E) F$ v: P7 B
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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2 f( K" S( u, v' J/ @0 R33.Which of the following correctly represent critical control points in a HACCP system?. x1 H# p0 ?6 X! B5 G1 ?# X
以下哪项正确表示了HACCP体系的关键控制点?
& b& O& B1 b# ?  _5 \+ XA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ s' d  f3 ^6 b$ X食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ W- q4 n/ ]/ C; ~7 \' ^

1 [; r; I1 q' J0 E  I34.Which of the following is not an example of a carbohydrate?5 I- s/ {5 U% p4 O
下列哪一个不是碳水化合物的例子?' ]9 g- a% d" ^- Y" Z% d* |7 R
A:Essential nutrients 必需的营养物质
% N% u8 `' _6 I" w. |& a0 c0 C) c: M6 ^: b4 a5 B
35.The process by which a liquid fat is made solid is called:" B4 o  B- h- `9 e9 J6 H- q
液体脂肪做成固体这个过程叫什么
2 V0 K. J) w" \4 D1 }A:Hydrogenation  氢化) a0 V% j+ e8 v: ]: B' W3 ^
: a& @6 k; C5 C* ?  Z
36.Which of the following is not an example of a fat substitute?
# U  ?8 p! ?& K; U0 S# f/ z0 S下列哪项不是脂肪替代品的一个例子
6 X+ P: n* j1 c0 L2 JA:Acesulfame K  安赛蜜K表& l! J$ j' b- I3 f
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37.Health Canada requires that a product labelled "fat free" contain:8 F* ?0 A  Y5 R* j" d
加拿大卫生部要求的产品标有“不含脂肪“包括:
! e, }8 o4 F% SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( a- j& ^# J# m: T

9 Y/ I9 k& k0 q0 y6 W38.Which of the following is not a problem associated with converting recipes?
3 {0 i, A, s0 H! M下列哪项是不相关联的转换配方问题?" [" H2 M8 x; S8 M. Q* b3 B" w
A:Unit cost 单位成本
) j# H( _: O% y, w- B+ F
  X, U( B) Y1 f  V6 m39.The condition or cost of an item as it is purchased from the supplier is called:
+ [# ~! [% U0 B& o) O) A7 n  M2 i: {% a" ^从供应商采购的物品的品质或成本叫什么  h" [% ^# u: m9 Y6 E' a$ n" ]
A:As-purchased cost 购买的费用
3 y9 c' c; k$ N1 m3 Z- w5 G5 B
% p. t/ J/ I- L0 k8 n40.The amount of stock necessary to cover operating needs between deliveries is known as:  S( |* F7 x' e2 V( H- K" _- w0 R
在新货到来之前用于日常所求的必要库存量叫什么8 q( i3 {; e2 E+ G
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 p  P" T+ k- E下面那个缩写是用来表明正常库存流程?& B' P# N. {' z3 V. p# [, E) ?; w
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?0 a) `& a) p, }* J7 P3 o
下面的那把刀是用来打开蔬菜吗?4 e5 Y* ]3 h3 h9 y! F) C
A:Bird's beak knife   鸟嘴刀
( b! w8 o0 n, o) k: ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: r; ]$ e0 G, Q! P, ]  ]
0 K& |% B; T& H43.What is an instant-read thermometer best used for?2 Q3 F0 v  }+ v" N% n# l
即时读温度计最好用于那方面?
5 K9 {- i3 C7 ^7 j9 NA:Checking the internal temperature of a roast 检查被考物品的内部温度( b" i3 p7 D9 L( N1 ^  P' w

8 X! t9 w: p1 }% b) v- w# u+ L0 T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; b" _$ t9 G1 P  c6 r+ S下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ d& C1 S8 V3 ^; FA:Cast iron 铸铁2 F5 U7 q. |$ N4 v4 Z

% \" \7 k" E6 P1 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 |; Y9 L" n8 K) t2 y
哪件装备下面有一个可移动的碗和一个S形叶片?. @) N; K1 O6 {; ]3 G6 u+ [" r
A:Food processor 食品加工机
% E2 I* X+ r& A1 [$ A& U5 thttp://www.google.com.hk/search? ... iw=1263&bih=572# g7 w, T4 S7 \+ M  ?& H2 J

8 K+ M- e1 C5 X8 J46.Which of the following is not a rule for knife safety?
/ ]/ u: R" r7 {& B6 Y; S9 b下列哪项不是用刀的安全规则?
+ q' Z: }, J5 J' v/ LA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
( B( V$ {1 M. U, m& ~" ?. D) x$ V, [$ g" M! L! o
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ x/ D. Z8 I3 k  z" T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! H& s0 }  R. Y: uA:RondellES
0 {* [/ `! z; `; ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 m* Q7 \9 F) O* h: Z" v* p. R, b8 @! e, J
48.Which of the following is a diced cut used to garnish soups?5 K; x: c3 N& k* a
下列哪项是切成小方块用于汤的装饰?
! f3 O" Q0 I  IA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  W+ t+ g+ K$ v- A2 d' A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' I% }, l: u6 d/ l) k0 P; |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!!——
+ [) Y2 a" n- t* x. X4 ]A:Gaufrette " C/ ~) c/ `' Z+ p5 @! m
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 V1 l4 B. J& u" d, e1 o
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! i5 ?$ n- p" C2 H+ f$ I
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' }$ q1 A% Y/ {( t2 w
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; ~% O/ G; O* r$ X) o! X& V- V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)) }" _: [$ _. p1 a
A:Cilantro 胡荽叶 香菜9 C- ?! g$ Q- C6 W5 D0 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) x2 s: r7 F/ c4 w6 I/ y, b6 l1 U2 `+ F
) S1 m5 S% g4 \60.Allspice is made from:5 y3 m% C* {; A) T; s$ U' W
多香果,  多香果香料是什么5 t1 M4 E, D( ]# w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx) w9 i  H7 l1 f0 u8 g8 C
A:A dried berry 干浆果; B" T3 P8 @: l. q8 X" s

8 N( g7 B3 j; Q% N7 q61.Which of the following are used to make a sachet d'épices?) G2 z# W; e7 N
下列哪些是用来做香包德épices?
# D; j3 J' P+ F4 X( D" _http://www.sachetcatering.com/
' {9 C/ S: `6 ?0 _A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
3 U' g6 F( T2 m6 }9 }# G. p, w
& H% B9 K# c" Q62.Which of the following condiments are not soy based?
/ ?; \5 c7 Q2 n  W下列哪项不是酱油调味品的?
  m3 i  Z- s* o5 `& `. oA:Wasabi 日本辣根
6 t/ p, ^* A2 q! |. I/ D- A7 J& G4 O# T! P6 s$ K0 _; V
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# a$ v: |2 @4 G6 h- W6 A2 B+ L0 ~
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:
! P! Y. d; s9 b  G; F* I% tA:Pasteurization  巴氏杀菌7 k) V5 I7 x3 V+ |. U1 E& I

8 P4 r7 }9 L- z& e" w64.Which of the following steps is not the correct procedure for whipping egg whites?* X4 b* ^" j: @; S5 s
下列哪个步骤是不是正确的蛋清搅打程序?5 `* S7 O4 u7 {' Y* B
A:Allow to rest before use. 允许休息后方可使用。% w9 y2 `7 \+ c  e6 c; t$ w+ q

: k% P; `$ L% C+ ]  X6 _65.The weight of a large egg is between:一个大鸡蛋重量介于:
7 @9 p" o  E/ F( T# Y  ZA:56g and 63g 56克和63克
: T, |. Q! A% q3 X2 H! p- V- K& h; L6 h9 ?+ g) w- g
66.Evaporated milk is a concentrated milk that is produced by removing
. [5 `7 S) D% _5 ~0 |5 k炼乳是一种浓缩牛奶 是去除什么做的
8 T7 e# F. P1 I* x0 L3 rA:60% of the water 60%的水
, M% ?- l5 s2 E: a; J* m' |- f) R9 {" u
67.A method of cooking that transfers heat through a liquid or gas is:1 T+ q0 m' j9 K
一种烹饪方法,通过转移液体或气体是:
# k' H% Y; t6 C9 u! zA:Convection 对流
& h1 \" S+ a3 e- o
( B% r2 c, ^5 q- u9 {( e$ q" W/ w68.The cooking of starches is known as  烹调的淀粉被称为
8 c. N, A) F! {( LA:Gelatinization 糊化! G: R: N$ {+ T

+ f: G, y, w( n; J5 j: @5 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 ^1 H7 S9 t$ G2 vA:Braising 烤
. k' C' `  b) g* ~' ]* q( g; D+ t7 b# L
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:
# m% z  Z: F' b. T3 D" ~0 }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
& ^1 ^+ Y. W+ |: V% V& o. A2 w5 w2 |5 l8 B9 f! |
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) C( {0 H6 ~  v) m( S; W& o
A:Fumet 原汁
- F6 x4 `6 A8 O, h0 J
, B9 e3 R. w) h: q72.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/ K' m+ U3 Q  X$ {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜# z2 r+ I+ k: F7 |' a8 L  P/ B& E

8 [% W( x: t) R; Z3 I  A8 ]4 A73.Which of the following is a principle not used in stock making?
) R# i  w5 Y5 n( G' i  g下列哪一项不是用于制造高汤(低汤)的原则?/ S2 M& [  L1 n2 ]$ a
A:Start the stock in hot water.开始在热水中操作7 F2 v$ T9 d$ v2 }$ h# o

5 D% J( S: t3 [$ _; 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
% a3 u  w+ C; IA:Remouillage 法语熬汤5 W" m5 y9 W/ B  C( v& H, f; f
http://www.haibao.cn/blog/post/176242.htm
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