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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。$ L% Z8 P3 N9 ?4 R* H9 M' W! A

5 D5 n1 O% w3 S. K& @5 K+ v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。
6 H( W- {2 x9 N: G% e' i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
' {, ~' ~: @2 k9 T0 }1 k* g; T4 T1.Which of the following methods should be used to determine doneness in a New York steak?0 X& m2 k/ e. Z* h' \
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)
2 v: C& X7 d3 K6 Y, u( n/ Q, ]A: pressure touch. 压力触摸
  n  P8 h2 Q! ^2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! |" o+ L1 i! g  S& j! E' M# [
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
% d( l1 e$ U/ ?, k, H& pA: acid  食用酸$ r- F4 P" ]" X4 ]& [  ~
3.Vegetables are major sources of which of the following nutrients?" z2 S$ @/ @3 ?. N' B  h- R
蔬菜中包含的主要营养有哪些. B. ~8 Z& a! x5 O2 ]" b! D  ~
A:vitamins and minerals. 维生素和矿物质。
; w# W: y2 {( S% [% Q4.Cauliflower is commonly served with2 S9 t! T$ _1 D. l7 @+ I( Z
花椰菜(菜花)最常见和那种酱汁搭配2 ?- A& j( e5 a% A' j$ p# e
A:Mornay sauce. 奶油蛋黄沙司
: c- v% e9 z' b) `8 y5.Which combinations of products are found in pie dough?
* N2 a$ j$ w' i# H- z0 A$ k7 J下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
( p/ a. L! u6 m0 G  {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。! M+ j2 X# W2 T+ m
6The French term for mussels is 法国语青口(海红)叫什么' A1 [+ U* U! W) O3 y; i$ n
A:moules.法语青口,海红& {4 }! d( p4 @% T7 ^1 S* N
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?' u/ ]; K1 C: z2 {( \) W9 R" ?
A:faintly fishy. 稍微有点似鱼味; w: I7 a. [8 o  W6 j5 d5 t' J
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
  C/ c, M% R* AA:2 days. 2天, E) V; w! }2 u3 ?; T$ l2 \
9.What are the principle ingredients in ratatouille? ) ]6 p' H9 I2 A
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)3 G* [! P+ q! u6 G
A:Zucchini, eggplant, green peppers, onions and tomatoes& V0 `' n: U. G0 ^/ o( A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ S! ]5 x1 ?2 m' ?7 v& n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
4 K: I1 L0 U0 \3 Y+ M: gA:cook food in quantities that will be used up within 20 to 30 minutes.) K; H; A& \4 Q
大批量烹煮食物要在20到30分钟内; s4 S1 B3 V; g4 U
11.What person has the authority to issue a Health Permit?  F6 e4 V; [: M2 J" N' z& K% _, t
谁有资格颁发健康证(卫生证)。  J8 m" Q7 d6 X* e2 k
A:Medical Health Officer.
9 Z: @+ H% K4 J) r3 e, A医疗卫生官员。
( x, d) X$ J" }# [2 E12.For what period of time is the health permit valid?
9 |6 d6 ]2 ]) G0 ?  Q健康证的有效时间是多久?
6 I$ T0 \; ~0 f; S% ?+ P" Z) J- cA:12 months.12个月6 u/ G7 x4 Y3 [( l* I
13.In the area where food and drink is prepared, the ventilation system must be able to change the air9 Q" U( y. c7 Z$ w
在食物和饮料准备区,通风系统换气的标准时什么
0 p) `& h. c0 f. k) A4 L- c, e6 _A:08 times each hour. 每小时8次; c5 y( ~+ J7 K3 b, Z/ k4 E; n5 n. L
14。The minimum temperature for manual dishwashing in the wash sink is
& p  t. B# I' r4 R手工洗碗,洗碗池的水温最低多少度?1 J% P- ~6 [$ A- ]7 n
A:110 degrees F (43 degrees C). 43度
& n" r$ Q7 \4 n! ?, M: V& O: k15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) S  v+ |" `. [2 r+ X# h2 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- B, `4 l& f( aA:180 degrees F (82 degrees C).  82度
( f) N( Q& ]! P- |" n( j: w16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
- R* J- ?3 z. U& a用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理), o: y& E  P- {. \) o0 t
A:en papillote.  法语自己理解
2 u) G$ S( e% g4 L$ Z: w7 C- I& J17。Wing or Club is considered a+ K+ @6 E: r) {# j0 h
翼和CLUB 被看做是一种...
2 s* H  \6 S' F) p* O/ u# aA:Bone- In Cut     带骨切# A' m. G0 {, r
18。New York is considered a   纽约牛扒被看做是一种5 U0 X! p! y7 ], M; |$ r
A:Boneless Cut     无骨切& b% G8 b% n9 Q5 X
19.In general, a court bouillon for freshwater fish will contain
. R+ M! }2 t9 X4 Y2 ~( |, \: D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- k) q4 k% \& R0 E/ [3 k" r: F7 C
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
$ @1 v9 T9 u8 z7 ^8 U( w和做海水鱼同样数量的调味料和香料& t, O# Q" R+ m
20.Anise is very similar in flavor and appearance to
8 ^0 s0 e, S! u6 z7 o; p八角和下面的那种原料有相同的味道8 ?9 I2 ]  E- x# Z! d
A:fennel  茴香7 w) ?+ l/ B( I6 ]6 \
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves" K) v4 ^1 `! @7 g
下面那种原料更像大葱且有平面的叶子
, ^4 X: }4 ^& H& ^$ e2 C3 m2 bA LEEKS  似蒜葱 (这边人叫京葱)& k+ [. K! F6 b9 n1 W
22.Which of the following cutting shapes refers to a small dice
2 ~. f, n' f$ S; V! e4 S下面那种刀切形状指的是很小的粒(末)
. K( R1 d+ \" T% h$ j' r9 o# g7 WA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 y1 Z5 `6 m- g! O23.Oil is added to the water for boiling pasta in order to9 R% D- f! M0 \4 f! W' |0 E
向煮沸的pasta (意大利空心粉 )中加油是为了
4 ]+ b0 R2 s- V2 C: U/ A; Z: fA:prevent the pasta from sticking and to minimize foaming action., S* V# S3 D" ^+ H4 j3 G# [. p
防止面条黏合并降低发泡。  s' ]6 l! W) n  A" [& l1 P' s
24.Which pasta dish features pine nuts and basil?
6 Z0 f7 h& C. ~+ W6 A# O% M下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ W3 u$ l$ P/ K" R' S7 FA:Pesto.一种绿色的意大利面酱
, z! i! r- i# Y! Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
/ v% |4 r  Y4 H& r* ]2 p
% H6 J9 T$ O! V) I: I25.Which of the following is a spring vegetable similar to spinach?( ^2 ]) {2 Y0 ~. Y" k' O  j# V
下列哪项是一个春天的蔬菜类似于菠菜?
- J9 f4 R# A4 L7 {" SA:Sorrel. 酢浆草。
/ n* j6 W0 h( S6 Z5 o2 f, 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:
8 _) _  }7 ?" U6 Z3 D2 t- B% F哪位厨师最早带来高水准浮夸的美食' q3 j# N* _& {, s6 O2 F
AAntonin Carême 人名 安东尼·卡罗美; s, Z: \7 ?9 ?
! D+ o7 X8 ^- G! y) }: b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 M# X$ ?1 u; |. n( ^( ~9 ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。  o+ N* n/ R/ C& d: l( w
A:Cast-iron stoves         壁炉5 l* j% P7 q! Z, e- n: g
http://www.usstove.com/products.php?id=6
9 x/ M; c- S* e- R& y6 G
5 T# t7 U  I7 {  q28.The French term used to describe the roundsman, or swing cook, is:% g6 K7 ^! A% s5 S; c
法国术语,用来描述roundsman,或摇摆厨师是:: j" e+ U* P% T* j+ K& E2 n% S
A:Tournant   图尔南8 g! W6 I" e$ N3 i7 w+ v6 n' Z

6 w6 C% L% l4 {  V. ?29.Another term for the wine steward is:5 x. v; w( j4 G
葡萄酒侍酒师的另一个术语是:
0 o$ w5 s# s7 a4 i9 O0 w" B  N% k! g$ @A: Sommelier 侍酒师
3 ~) j5 P$ w7 J4 r, `2 F
/ O7 E/ r0 t" V/ Z% U* x* _0 ?30.Molds, yeasts and fungi are examples of a:0 W; v& E7 E0 r6 r) }
霉菌,酵母菌和真菌是一个神马例子4 T6 N: P- Y( N7 ~
A:Biological hazard 生物危害
2 I2 u+ ]& [2 f, h4 C2 n5 o2 n  Z/ W+ y4 b
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 z! a& t8 @' k4 B" z& t0 R- D根据加拿大食品检验局,食品的危险温度区在多少之间:1 h; ^0 t; O/ ~; J
A:40° and 140°F (4–60°C)     4-60度
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! F- c& O+ L! n/ W32.All bacteria need the following for survival:
# C/ B9 Z  g9 Z0 H. n# ?所有细菌生存需要以下哪些内容:# K3 q0 S6 t# e+ [- n$ e. x% X
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. Y1 `, M) W8 d' n  g$ v" f- [. R

# I+ o- q3 p/ _4 |33.Which of the following correctly represent critical control points in a HACCP system?
. E# g( `/ a0 l. {) H& w( x/ m, J以下哪项正确表示了HACCP体系的关键控制点?
  P$ }: Z. x  {* W  {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- U; N. t0 J: H# D' m食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 c4 t+ K$ |, G1 t2 ]
. m5 @* ]1 w, O$ G9 Y
34.Which of the following is not an example of a carbohydrate?
$ F" y8 Y' e+ B3 h% a5 N; F- g5 s下列哪一个不是碳水化合物的例子?! k! B% ?' s; k9 S; C5 H
A:Essential nutrients 必需的营养物质
# t# S1 X: U4 S: W& _) c" @4 R% N: X2 V) x* [; J- _
35.The process by which a liquid fat is made solid is called:
) ~" W. B/ m5 w2 _. k8 l液体脂肪做成固体这个过程叫什么
: q/ N2 b  R$ }% ZA:Hydrogenation  氢化
% O# X8 O9 r  c: @( d0 `: w% U8 X; D8 n$ T, p( r' p& d$ ~3 n
36.Which of the following is not an example of a fat substitute?
' z# W6 x6 ]0 |6 f% b! X& w4 \下列哪项不是脂肪替代品的一个例子9 C! \, T, J5 O* P# d3 w
A:Acesulfame K  安赛蜜K表2 B9 _+ \6 U+ h, M6 a5 \
3 ]$ ?- N% m: }; b' W4 W( M
37.Health Canada requires that a product labelled "fat free" contain:  c1 x) g" u3 b  V; N+ E; N
加拿大卫生部要求的产品标有“不含脂肪“包括:; I1 k% x  s6 C9 x7 t8 M0 Z6 e" B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ z7 j6 A" I0 g

0 O( Z+ q) K( Q4 q: G4 O38.Which of the following is not a problem associated with converting recipes?( }9 N, r4 \$ Y# P5 w! P
下列哪项是不相关联的转换配方问题?
- z# j" _0 [+ H. G8 `  EA:Unit cost 单位成本7 T9 t% e6 X; [" [; z3 Q
: e6 h. R) U! B6 G* t1 ~! S
39.The condition or cost of an item as it is purchased from the supplier is called:2 E  h& s, |. \
从供应商采购的物品的品质或成本叫什么
- u( Q* b! b) ~/ C6 \- K6 yA:As-purchased cost 购买的费用
; Y1 a6 M+ K& H! @0 e& q4 t
+ t# t. _( O4 P40.The amount of stock necessary to cover operating needs between deliveries is known as:/ {7 X# O8 G8 v) D! p5 m
在新货到来之前用于日常所求的必要库存量叫什么
& ]% w0 |) p0 p6 Q! a7 `% M3 ^A:Parstock 基本日常最低库存
8 G9 h+ v# W  e6 |% d  a: S! }% A+ _5 t. \4 Z
41.Which of the following abbreviations is used to describe the proper rotation of stock?) P6 W1 a$ G7 N& U5 ~8 `: p
下面那个缩写是用来表明正常库存流程?7 v; Y# E- [; i  T" \' v
A:FIFO=FIRST IN FIRST OUT 先进先出# D! t9 w* q( l& e. d7 i

0 [7 J+ Z1 s5 ?8 Y2 y5 v4 m3 b42.Which of the following knives is used to turn vegetables?9 }  ?' @" U  w: m
下面的那把刀是用来打开蔬菜吗?
. h1 e7 k1 a- c4 |7 s$ E/ Y8 iA:Bird's beak knife   鸟嘴刀) c9 o) Y; J& z% ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 m! D" {7 m5 N& C  b( u

/ d9 A! {& a0 v  W7 j$ D2 K3 v43.What is an instant-read thermometer best used for?, M& b6 {. i8 I4 M0 \- @) e
即时读温度计最好用于那方面?
& P3 j( P) O- j5 a2 T3 V: ZA:Checking the internal temperature of a roast 检查被考物品的内部温度* r0 ^* q# ?; u$ k5 V

' n6 `) B. w7 w, Q3 u/ k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% o: N/ s  K: D下列哪些金属材料受热均匀,通常用在铁板而且非常重. S  I9 k& y& V7 a5 l4 f0 q
A:Cast iron 铸铁
8 |+ `- v( j4 ]) }- M0 @  d$ L' K( o' m) M" H9 l5 v
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 [7 L, t& d- ?哪件装备下面有一个可移动的碗和一个S形叶片?5 L! T2 \- k' d: j% |
A:Food processor 食品加工机
3 m0 D, i/ J/ f- x3 @% Phttp://www.google.com.hk/search? ... iw=1263&bih=5723 s5 j% v/ a( h" S7 O; b& W
' E) [- Z/ k" K) c
46.Which of the following is not a rule for knife safety?
/ C. D% C) Z" G2 j* p下列哪项不是用刀的安全规则?; Y" u7 [1 r% r1 G2 |5 o+ e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: M( j& g1 r  J7 I  d, x3 p

& v" Q+ ?$ |3 \# A7 e9 J# T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. x3 O3 Y/ D/ ~- \' s把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
3 I: {/ @; T$ B6 g8 e7 y4 CA:RondellES $ m0 A- O% r) [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 b9 X; [$ H5 A7 s& n

% S3 x) A0 |2 e. }/ O- i48.Which of the following is a diced cut used to garnish soups?; Z! z. ?+ e' v" E: E
下列哪项是切成小方块用于汤的装饰?/ N% q/ v$ K, D
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm: D* X) [/ U3 ?5 V1 E
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' d6 r8 N" F5 X' d1 v( }- t8 K* M
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 U! n# v- F. ^/ |A:Gaufrette
: z, V% B5 q+ Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% L% {4 u7 P* l2 vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 r; X, z5 o4 I4 N
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 `2 g0 w- _! q1 W  e$ ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) _8 }% v% n1 Q& W/ c+ H; 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)
4 a' V! U4 L. p# l5 _: D$ w, |A:Cilantro 胡荽叶 香菜1 s! t" A2 F/ ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 B# c. O8 H: m5 ?. S; X* e5 G5 G' I  p
7 E, Q" i2 I+ L/ p5 ]
60.Allspice is made from:) `' J7 j& D: s, A+ U
多香果,  多香果香料是什么
# }, F, ^/ a# q$ V- ?* rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% d: s1 Y. A0 v+ r# d; y8 wA:A dried berry 干浆果# r$ W. d4 ]8 H
. j( ?4 _2 i. y" [9 D; @
61.Which of the following are used to make a sachet d'épices?0 w* q$ R6 O6 _# Q5 ?, U( N: u
下列哪些是用来做香包德épices?9 i5 K+ u2 d5 {; ]9 v" u! S" I/ W
http://www.sachetcatering.com/- k% O2 }& c; Q$ G
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
, d4 r5 Y5 i1 y" L- O1 h+ p0 c! ^4 J: G) r( n$ v9 |' Z
62.Which of the following condiments are not soy based?2 F6 e. o  g; H, P7 {
下列哪项不是酱油调味品的?- K' ?9 K3 v8 n; n
A:Wasabi 日本辣根' t3 f! s: G' s! H. L

7 u  r! \6 [- R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; f7 L! N8 F$ }( |: [* P4 z5 g
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:7 i' Z8 j  \+ S# ~) u
A:Pasteurization  巴氏杀菌$ y: \* A- O" v  ?1 n6 g6 }5 w
( o# z8 V+ N3 ^% W
64.Which of the following steps is not the correct procedure for whipping egg whites?- S# X8 M4 [: O! e/ T
下列哪个步骤是不是正确的蛋清搅打程序?& G5 L! q5 F8 s) M. P3 ~
A:Allow to rest before use. 允许休息后方可使用。
, ]  f. l2 r* [8 ?/ G) v" `$ b
6 {  L8 j9 [! A! B5 {65.The weight of a large egg is between:一个大鸡蛋重量介于:# C, v+ x( A! C+ I2 g: i9 z
A:56g and 63g 56克和63克
2 ]4 {9 r/ Z: l
0 m8 l/ s+ K& {  x) e8 K66.Evaporated milk is a concentrated milk that is produced by removing( P3 h( T. C$ o3 D
炼乳是一种浓缩牛奶 是去除什么做的5 L: x; C2 G* U: ~
A:60% of the water 60%的水0 S4 e/ M- q: ~, C: @1 e- e$ J+ O
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67.A method of cooking that transfers heat through a liquid or gas is:
5 {% H0 K8 `% o, |, `7 h7 e4 T一种烹饪方法,通过转移液体或气体是:$ f" g; u4 m/ Z( T
A:Convection 对流
9 t4 r4 }% ^: l$ V# m! E% c) I/ |6 n4 h0 q7 ^
68.The cooking of starches is known as  烹调的淀粉被称为
5 O& ^; Y8 u% ^% V/ gA:Gelatinization 糊化
+ r$ K" d" ~# {# A+ {1 v7 }% W9 L2 l2 u: e6 m
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?& d; r: N- W8 v: F/ p
A:Braising 烤
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4 p7 |' k- p" K' T70.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:" i' T8 M, V) z) \- G+ \2 l
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. E$ @& O- Z% K3 S3 [1 ~
8 i# G0 Z; A4 P6 j71.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
4 G  [$ @* g" E) \$ u1 K- a; |+ IA:Fumet 原汁1 \; f  P/ l+ K$ h' ^- \) l5 D
3 g) q2 z3 `, J, A* `1 f; ?" u9 R
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) \2 w$ m, {7 K  |9 `; a5 l
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ ~0 B7 X# U# F0 u" S( x' E; T: H: C
0 b# i9 ~& S+ R8 E) X5 x) @
73.Which of the following is a principle not used in stock making?
" b0 y( n. D2 @# H7 W下列哪一项不是用于制造高汤(低汤)的原则?
* }# E: w8 B. w9 W. t, L2 GA:Start the stock in hot water.开始在热水中操作6 E1 Z; M; N, i* e

1 z( T/ ?5 w) C4 `+ z) 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
- @' p( g/ v4 k+ {A:Remouillage 法语熬汤
& n) U6 _3 V3 Dhttp://www.haibao.cn/blog/post/176242.htm
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