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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。
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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。. h! d( v& Y& V4 O' Q6 z
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
( E7 N5 ~% s9 T# `% e6 @! g2 z  d1.Which of the following methods should be used to determine doneness in a New York steak?
* F# Q( g+ f) B& l( J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)) j9 m: U8 S% X& w8 w' k, b# `( g5 k
A: pressure touch. 压力触摸
8 a5 W' P) h1 L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
! Z) X" H* g8 y/ L9 f6 S9 Y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
. |- Q5 q) {/ ZA: acid  食用酸& U1 A/ t! h" R+ M- V' T
3.Vegetables are major sources of which of the following nutrients?
$ r6 |1 Q/ q( j2 d! `蔬菜中包含的主要营养有哪些" a3 s4 Y9 B" C4 {
A:vitamins and minerals. 维生素和矿物质。9 L) n  O) O* K6 b
4.Cauliflower is commonly served with7 s/ c- }% @' G$ s) {2 r" M# `4 G1 \- v
花椰菜(菜花)最常见和那种酱汁搭配# H1 o! x" n: b  m* ~, v! L
A:Mornay sauce. 奶油蛋黄沙司
+ ]" c' K, z) o- e- j5.Which combinations of products are found in pie dough?
) V  \) v6 I4 ]0 }下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ c6 B) D6 Y% r# G! ~& N9 M3 U6 x2 w
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。) A9 ^) a% U. w% {
6The French term for mussels is 法国语青口(海红)叫什么
6 V7 p6 ^; @) s/ p5 e, E1 hA:moules.法语青口,海红9 o$ R! ?% t- H
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?: J4 v8 K6 ]! V0 E: _  T7 g
A:faintly fishy. 稍微有点似鱼味& f/ W7 m5 d( r4 h# B
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用8 N* S7 \( D0 O& J
A:2 days. 2天1 `8 S, y; U% F
9.What are the principle ingredients in ratatouille?
) Y9 y. c- a- b2 [. J7 I- k) z炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 [* W: t5 [9 i, S0 F
A:Zucchini, eggplant, green peppers, onions and tomatoes. ?4 Z$ W* n$ t# @1 |
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 k/ G0 {( O3 \, P0 _$ W+ O$ A5 u
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 J4 t7 S+ t9 l( U1 A: S: o$ m
A:cook food in quantities that will be used up within 20 to 30 minutes.
/ A; r8 K; \9 T6 m8 v# U% L, \大批量烹煮食物要在20到30分钟内/ `3 x; _6 E$ V6 C& `
11.What person has the authority to issue a Health Permit?/ m- F2 ^" L) J' M
谁有资格颁发健康证(卫生证)。
* b' }8 `! p: C. J/ t' {* o8 IA:Medical Health Officer.
( n0 z5 _$ L( ~+ L医疗卫生官员。
, |# ^: Q" I* x5 q4 L12.For what period of time is the health permit valid?
- |# q8 |9 ^' w: d: n健康证的有效时间是多久?
+ d: U! o+ f4 E$ ]8 w/ ]. r) ?( LA:12 months.12个月
( |1 c! D4 C% ^8 S, L  l, F13.In the area where food and drink is prepared, the ventilation system must be able to change the air1 A7 r% ?! |/ j/ q7 ~: `+ @
在食物和饮料准备区,通风系统换气的标准时什么
( Q" n) }" r5 H2 s" r3 CA:08 times each hour. 每小时8次
. _4 v( y7 L$ l$ l$ }& d14。The minimum temperature for manual dishwashing in the wash sink is
% {# A3 I4 w: j$ d, l7 p手工洗碗,洗碗池的水温最低多少度?
7 v8 d7 y( N( w; w+ r' b& h% GA:110 degrees F (43 degrees C). 43度
! J( Z- N; [) _# U15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ |) S7 e9 G* c+ u. V8 d( i& [
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% o/ |4 ~. C5 ?! c8 E6 J5 CA:180 degrees F (82 degrees C).  82度3 _6 a2 U" a* j% f8 h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called- X  x1 H- K/ r  Y5 ?; O
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 [0 k  B0 X4 EA:en papillote.  法语自己理解
1 e  G" e# T& b. }, x17。Wing or Club is considered a
& v+ O6 Y5 n5 P2 }2 r" b( Z: `翼和CLUB 被看做是一种...
- C! c; ?/ ]8 h2 N: ^4 Q( KA:Bone- In Cut     带骨切
+ G3 V9 E$ v) R- X; x2 {18。New York is considered a   纽约牛扒被看做是一种" f- `' _4 H* |
A:Boneless Cut     无骨切
% }: P8 F( }* w. j/ K; n19.In general, a court bouillon for freshwater fish will contain1 w' \  s* C% O* L0 v
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
# g/ s7 H4 }: ?A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
" f+ h$ a1 O& D) O, q9 p. R- X和做海水鱼同样数量的调味料和香料, Z3 u0 a1 P% z5 o# I( F3 T
20.Anise is very similar in flavor and appearance to# R+ M4 V* E) K) W9 z
八角和下面的那种原料有相同的味道
* o6 }. {$ X9 ^A:fennel  茴香' n% ?5 Z7 K% B
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* {2 N9 W' Y  D6 K
下面那种原料更像大葱且有平面的叶子2 A3 K! A4 J  a% }# ]0 i
A LEEKS  似蒜葱 (这边人叫京葱)
5 x$ i/ X& b: w1 S% R2 T22.Which of the following cutting shapes refers to a small dice
1 ^% `7 u9 G! x5 d下面那种刀切形状指的是很小的粒(末)
6 G9 Y: H8 \' n$ Y( z# aA:Brunoise. 法语: 粒或者末,先切丝在切成粒。8 i2 G* X2 r1 h' X% a
23.Oil is added to the water for boiling pasta in order to
& f1 B: _, o8 T1 c3 U向煮沸的pasta (意大利空心粉 )中加油是为了
3 m$ p# Z" H7 eA:prevent the pasta from sticking and to minimize foaming action.. R7 p3 E# P# k' U9 j/ c+ B$ v
防止面条黏合并降低发泡。
  ^8 B4 h2 h7 P% I( h: U* C24.Which pasta dish features pine nuts and basil?
6 `) }! V  J3 ^0 q( X9 b& ^* L- E下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
6 Y9 p( L3 _5 D: s; H2 H4 ]A:Pesto.一种绿色的意大利面酱 2 d! x0 ?0 k7 T6 j1 u* w* A- C
http://www.tianya.cn/techforum/content/96/563836.shtml* i9 t* s1 u" }3 I) |
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25.Which of the following is a spring vegetable similar to spinach?' Y. Z9 K. |$ a2 |7 x9 I
下列哪项是一个春天的蔬菜类似于菠菜?
* x" X9 u! L8 {& D% CA:Sorrel. 酢浆草。; l; o4 o9 c: P$ e
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:* _% \% Z0 ~. |5 S& H- r6 s
哪位厨师最早带来高水准浮夸的美食: o4 z! `0 @& N! |
AAntonin Carême 人名 安东尼·卡罗美
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# U* D, \9 D4 m3 }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 M7 K. M& y2 o1 R" b2 b, p下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ }/ e9 |$ E. ]A:Cast-iron stoves         壁炉
' G' e. l( K6 V" I$ k. ]+ ihttp://www.usstove.com/products.php?id=66 i! h6 R& f# ]. a! E  V- A

( n, [) u9 L1 a; W. h$ C6 R28.The French term used to describe the roundsman, or swing cook, is:
7 p/ q4 _7 j9 N- Y) K2 O/ _# y法国术语,用来描述roundsman,或摇摆厨师是:* O3 A. ^: R2 L. w
A:Tournant   图尔南+ A7 o. n! }" ^, X

( w( _, p  h* \" f. u, f29.Another term for the wine steward is:
# _  S2 y/ w  |" a4 @: A葡萄酒侍酒师的另一个术语是:/ {% x/ `7 Y7 i/ J' H9 c& k( N$ W6 v
A: Sommelier 侍酒师
7 h  e+ T7 W% U  P9 q* |
7 U7 u8 ^/ |% O- I" u0 @30.Molds, yeasts and fungi are examples of a:0 u/ q+ V% R; B9 K
霉菌,酵母菌和真菌是一个神马例子
) D  U3 _& M0 i% O7 I( eA:Biological hazard 生物危害
. [3 e9 {" G1 q- i: Q
' S2 `9 r  o; ~0 v& F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 U3 D. d* r- ]  e8 d& y3 ?. s! a根据加拿大食品检验局,食品的危险温度区在多少之间:8 x2 B; L( R; ]+ C- W7 K/ L* c3 d3 R
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:: K( \  t4 d  l( w
所有细菌生存需要以下哪些内容:) K$ ~, I$ U* ]0 y6 C+ K
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值  @9 C% ^% v" W& z  n9 O0 A! _

# J  |2 u8 c  t9 z! h" G: x5 z33.Which of the following correctly represent critical control points in a HACCP system?
) e' P6 ?, l! b1 B- |% m. `以下哪项正确表示了HACCP体系的关键控制点?! K: z3 f& p" z% i+ a6 \- ~, u- P  i4 E
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / u' R5 v3 S6 u* ~5 Z4 P4 z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, O: O: x! g$ V+ r( @; \

: D- E% d9 i0 v8 @6 k% A+ `3 Q34.Which of the following is not an example of a carbohydrate?
7 A% `# M* W! |/ B& [* F; n下列哪一个不是碳水化合物的例子?; m& K  a# I) W8 A
A:Essential nutrients 必需的营养物质
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* h( ]# {% ^# z; F35.The process by which a liquid fat is made solid is called:7 f' u( S' [% K
液体脂肪做成固体这个过程叫什么5 ~+ ]+ E; ?1 F+ T8 s
A:Hydrogenation  氢化
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" Q. s% I! }% M: }( ]36.Which of the following is not an example of a fat substitute?
6 y1 @* V, k% N! i# ~  I下列哪项不是脂肪替代品的一个例子8 K3 ^0 x1 D3 z! D7 s
A:Acesulfame K  安赛蜜K表
6 y9 O+ h+ W, R9 o9 U3 ]$ }
" O9 s+ Q: H. p  l7 n5 a; R7 P37.Health Canada requires that a product labelled "fat free" contain:  [: ^3 j1 v" S' e3 S$ m0 \, E
加拿大卫生部要求的产品标有“不含脂肪“包括:
- r% G" U$ j/ ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- h( H3 q. c; m% y" O) I! |+ v; _
38.Which of the following is not a problem associated with converting recipes?
% b% g) G3 D' E/ {( k" W: D+ H下列哪项是不相关联的转换配方问题?
3 |3 @' h8 O; l$ C2 EA:Unit cost 单位成本
5 q& p; ]' n; y1 r( t0 n+ @) [. e0 w2 ?, |
39.The condition or cost of an item as it is purchased from the supplier is called:5 D9 {+ Z! S2 I( M, u& D  p
从供应商采购的物品的品质或成本叫什么! e# I9 T" r' V1 S% @
A:As-purchased cost 购买的费用$ c4 O0 A3 K3 O$ u, H; R# N" L
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' I' r" V7 Z/ E/ a7 B在新货到来之前用于日常所求的必要库存量叫什么
0 y7 p" J* R3 N1 H3 i. ZA:Parstock 基本日常最低库存0 g6 Y' B* Z1 ^' x9 ?( h2 m1 n$ P, M

1 Q8 K3 y; t1 F0 L$ a8 B! I! H41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ P, J# o& {' z( T下面那个缩写是用来表明正常库存流程?
, `4 c# X+ f- s2 R; zA:FIFO=FIRST IN FIRST OUT 先进先出
" v* t3 g* I9 [$ k2 @& V4 c1 t8 @
- F; p, J8 r% {& y  F$ \8 G42.Which of the following knives is used to turn vegetables?% s! @8 R& X% F4 M( P
下面的那把刀是用来打开蔬菜吗?. \3 ~3 x8 `4 ?6 j  S
A:Bird's beak knife   鸟嘴刀8 z4 ]7 V3 n: D/ I! a/ Z* W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# _8 k4 H3 a+ s1 R" Z* h5 P

* I/ P2 |8 |( k! N6 j0 A: ]43.What is an instant-read thermometer best used for?% M2 m9 W% X3 @; g" |8 [  c* n
即时读温度计最好用于那方面?
# T+ [$ v  M2 h; _6 w, [A:Checking the internal temperature of a roast 检查被考物品的内部温度+ K' c  f+ t# N0 s5 \9 y% K* K

" ]! I3 Z/ m! v, G4 a! d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ `; Y3 b0 G4 W0 v. A; o& q* Q& T下列哪些金属材料受热均匀,通常用在铁板而且非常重
* A3 [& n4 V7 O0 XA:Cast iron 铸铁
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/ i& Z+ \* c1 L% M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 w2 p7 O  |8 A8 \' A5 D
哪件装备下面有一个可移动的碗和一个S形叶片?
9 {/ q+ Z0 s7 J' pA:Food processor 食品加工机
' s  V5 n8 t* c% s# Whttp://www.google.com.hk/search? ... iw=1263&bih=572
4 f  |0 `9 V! a6 l6 ^1 \2 l" ?3 W: ], R- V! g# W
46.Which of the following is not a rule for knife safety?) X  a3 g- e1 L3 o3 |
下列哪项不是用刀的安全规则?' [7 Z: J' n& k: U8 Z3 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# F2 Y! y! F3 Q% [3 w% `
! \- {( d! B$ S) S/ `$ J: B47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 k7 m5 ^* L, C5 f( J" j7 P8 C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' I8 O1 E1 T9 sA:RondellES
4 G' @4 G2 P" z5 T  x' Jhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: Z. {$ Z* Y$ Q5 d7 N. c48.Which of the following is a diced cut used to garnish soups?' y0 F) x: f* p  p: U& }( a, D
下列哪项是切成小方块用于汤的装饰?
# n- }3 Z0 e' I9 DA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm5 o! C* X* w* O9 }! E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 _0 D! ~2 Q1 K) S
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!!——
# x$ Z4 I5 ?9 P. w0 EA:Gaufrette # e. }; J; r7 y1 t* m8 F: F* k. D( A0 y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, U$ F0 {6 s) O0 K6 s, Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 R# X3 b) _6 \5 B, U. S* BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
; M  ]; O9 G9 y4 [- z* T8 U+ n5 I; e6 b
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ m+ T( d+ j% _: 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)0 B$ H, S' V6 P4 S. p
A:Cilantro 胡荽叶 香菜$ D3 n8 C. H5 `) }0 l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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6 g; U% M- h' l" s6 U60.Allspice is made from:! k$ h8 z3 C# y" a. K
多香果,  多香果香料是什么
2 x( b- D% K" d& r8 dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& W* S7 }" s) E
A:A dried berry 干浆果9 q2 f( k# ]" `- [
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61.Which of the following are used to make a sachet d'épices?
/ D( h$ b+ D1 n0 v下列哪些是用来做香包德épices?
8 ]( `% M4 |. rhttp://www.sachetcatering.com/( L0 i5 ^1 A: N0 H7 W8 n4 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) {( V& I* S$ n$ K. ^

$ q+ `; \( a9 c62.Which of the following condiments are not soy based?
% y% M  |; p& D0 q8 P下列哪项不是酱油调味品的?; f/ Q/ U9 [# H
A:Wasabi 日本辣根
0 [& @1 Y( M0 I6 r: h/ M! L7 f% S! K# Q5 J; @9 j3 b
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 G* G7 ~( @, f- N7 Z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:, Y) O$ Z# P# |6 @* K6 K& D
A:Pasteurization  巴氏杀菌, l9 c1 {2 H, q9 k& g, A8 V( V* T8 `

* J7 _+ q; T2 X9 H9 d. h& o64.Which of the following steps is not the correct procedure for whipping egg whites?
% f+ `5 F* S8 @' \下列哪个步骤是不是正确的蛋清搅打程序?
4 X' y' V9 W' P2 J. g! sA:Allow to rest before use. 允许休息后方可使用。
. W2 ^! U/ C4 y4 o
/ r8 }5 z1 F# M1 h65.The weight of a large egg is between:一个大鸡蛋重量介于:) ]; k/ ]% P* F. k8 Q  m6 s0 D
A:56g and 63g 56克和63克6 k+ L/ R# X  v( B4 q0 a

/ M" m% j" ?7 }$ \2 R66.Evaporated milk is a concentrated milk that is produced by removing
! ^( J. ^# C" y% _4 s/ Q; C) N炼乳是一种浓缩牛奶 是去除什么做的8 a& }$ H% y# Q  c
A:60% of the water 60%的水
6 X: _( X2 Y3 P/ ]5 F7 o, V9 N9 e; ]4 n) _2 t" u+ V- B  N( u
67.A method of cooking that transfers heat through a liquid or gas is:9 ~: d3 D7 S" h$ y3 N; v  X
一种烹饪方法,通过转移液体或气体是:2 T! I8 q: q/ L1 G5 J
A:Convection 对流
1 P# N) g% u* i% x
9 i  w2 Z8 s' r& n! o$ I! K, y68.The cooking of starches is known as  烹调的淀粉被称为
7 i: `0 _# a% s) W/ T2 O  ]0 UA:Gelatinization 糊化$ W6 N! n; m" c- s; V5 I0 l+ e
6 O! s  z0 Q; B
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?. }% `% X3 |" {6 x, c
A:Braising 烤  O' L3 m$ g" W8 F5 C
1 @' L# ^/ b" @
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:
7 E5 j" l, ~" }4 WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理# q9 z: ^/ k( H% H
3 V( q9 t3 _7 f' r! L  v
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  [2 t. F3 Q& V3 t: ?! `* e
A:Fumet 原汁
4 ?! l. ]- h0 E; Q# Z6 H1 y
9 d" v9 }' O! g9 k/ D72.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) l1 I% B7 Y6 {
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 \/ `" I; m3 A4 j

/ j, {7 B. l/ d# T' G/ S73.Which of the following is a principle not used in stock making?) O# I! @) P$ w
下列哪一项不是用于制造高汤(低汤)的原则?
" A+ S2 K* ?- LA: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
' q+ P8 Z& Y0 r6 gA:Remouillage 法语熬汤/ W  M" B5 P6 q  M+ q2 W
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