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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。$ ~0 \) R# i0 \5 U

: v0 w- d" l, w0 `6 j4 y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。) A% ]( ^. c, J: Q0 }- `
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
$ W# v" i( K3 @+ d, }& ^" D5 j9 o1.Which of the following methods should be used to determine doneness in a New York steak?
1 K# m' q. U" T# S, P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 y5 x6 `# \" A2 ?& v
A: pressure touch. 压力触摸+ J' K5 E, f+ i6 H
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) v8 P. z" D- }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
, e' K; g' E! D% E, |0 bA: acid  食用酸
: N, M( N) A5 X1 w9 s/ z3.Vegetables are major sources of which of the following nutrients?
( X) G8 c, _) L/ ]$ l蔬菜中包含的主要营养有哪些  o1 @/ t, P& t7 A
A:vitamins and minerals. 维生素和矿物质。
& N1 @2 P& v" p* ^4 ~9 @' L- b+ X( o4.Cauliflower is commonly served with
) W. B3 W; |  }- J# Y# j花椰菜(菜花)最常见和那种酱汁搭配/ Q$ r: n4 V, ?# b8 y( i( L: R
A:Mornay sauce. 奶油蛋黄沙司
! N" d; y" S4 [9 }5 Z! |2 w5.Which combinations of products are found in pie dough?8 J) A( T! P7 }: l
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)% A9 R4 M5 {6 R, ]9 w+ A
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ y- r3 O) i$ D- N! t" l6 Z/ ]/ o& G; Z6The French term for mussels is 法国语青口(海红)叫什么
5 @/ P( \  e8 i: k' c: d+ S4 e/ iA:moules.法语青口,海红' p% r/ U3 ^* C# H( a; o. X
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?& G/ T) |0 e& H  }) E+ T
A:faintly fishy. 稍微有点似鱼味
3 L  x# t6 [% f8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 g1 P" }8 y" u7 W/ I% v$ A0 t) FA:2 days. 2天3 p. g9 h' N8 ^7 X; s2 U& h; C* ?
9.What are the principle ingredients in ratatouille? * A' K, m. A0 ]- f4 `- [" f/ [; ~4 S
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)) z2 M1 w& ~( E" r
A:Zucchini, eggplant, green peppers, onions and tomatoes
; X8 `0 {: |( T: p6 Y7 ]; L西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )! i7 m9 e. A( ?$ p
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 `/ T3 e: T5 u# Q$ j' zA:cook food in quantities that will be used up within 20 to 30 minutes.
" K$ I# x6 w; q" q9 S9 t  A大批量烹煮食物要在20到30分钟内
4 t5 J% ?1 a$ N4 `4 G: r& U- E9 z11.What person has the authority to issue a Health Permit?5 m! n8 f" M/ V% ?' I
谁有资格颁发健康证(卫生证)。
& _0 D2 d4 V' |& F8 x$ s) OA:Medical Health Officer.
' L* A4 X/ @; @医疗卫生官员。
3 f; c! K2 \( G" a12.For what period of time is the health permit valid?, I( N1 K9 I. P! U6 C) Y
健康证的有效时间是多久?
8 _1 ]% y7 T& O/ M3 _  d& g3 WA:12 months.12个月  h/ z8 J5 S+ Y/ N& k
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 k3 z6 W+ T# h# v+ i0 W8 x! M在食物和饮料准备区,通风系统换气的标准时什么
9 B) j* m  ?2 e+ T% JA:08 times each hour. 每小时8次
0 k& ^- m7 ^7 p' F14。The minimum temperature for manual dishwashing in the wash sink is, P6 `# L) p+ m: N
手工洗碗,洗碗池的水温最低多少度?
: v! x9 i3 H: U. K; y( |8 A' IA:110 degrees F (43 degrees C). 43度
$ S% t6 F# `0 V% Y15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
# l+ G7 R  d+ q  ?6 q. U用洗碗机洗碗其最后一个工序冲洗的最低温度是多少2 h6 z9 \% H7 x, _+ q
A:180 degrees F (82 degrees C).  82度
! {- T) J$ m& z7 b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called& `; L( e; y2 c; m: ?
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
0 O; D* t7 a9 h$ C: W, a3 ?3 nA:en papillote.  法语自己理解% K$ v5 U. m6 P4 v! y4 b* w
17。Wing or Club is considered a8 S3 A6 c- V3 e/ L5 U
翼和CLUB 被看做是一种...
0 r+ f0 ]' t- d/ [" vA:Bone- In Cut     带骨切3 r" [% m+ C( h7 a% N
18。New York is considered a   纽约牛扒被看做是一种' E5 I% p( y  X: t
A:Boneless Cut     无骨切  \# E& z! F1 Y9 h& `# n9 O
19.In general, a court bouillon for freshwater fish will contain+ O  S- W" a* w) |
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
8 U7 X( ~+ H9 ~A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
& e/ t8 Q, l6 ~5 M) l和做海水鱼同样数量的调味料和香料, s" \1 D2 r2 `& X1 p+ J+ k9 [
20.Anise is very similar in flavor and appearance to
7 d( k. s( m* P6 |八角和下面的那种原料有相同的味道  j7 Q* j3 ~! O
A:fennel  茴香
. `, P' \" E$ l9 O$ ]- c21.Which of the following vegetables resemble green onions but are larger and have flatter leaves3 P) w, `6 y; {6 Y; _4 p8 t
下面那种原料更像大葱且有平面的叶子
5 U; [8 R8 l/ qA LEEKS  似蒜葱 (这边人叫京葱)
# c2 j* P9 C+ W+ T4 j& v+ l& H22.Which of the following cutting shapes refers to a small dice
8 O1 U, G! f, f) }9 b* G# a  W下面那种刀切形状指的是很小的粒(末); S% @, j$ |0 ]. F7 {1 l
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
( L" q8 {& ^( B/ w23.Oil is added to the water for boiling pasta in order to0 }8 f( a: C5 w7 A3 z
向煮沸的pasta (意大利空心粉 )中加油是为了+ w* z0 x: t; ]* ?) h$ w$ p
A:prevent the pasta from sticking and to minimize foaming action.1 [" K3 \3 h! ~- E0 Y. Z' ^* `
防止面条黏合并降低发泡。
/ `2 i% y. f) y  c24.Which pasta dish features pine nuts and basil?
3 M! @" F- f2 z) v下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- X# ^0 M& j+ a
A:Pesto.一种绿色的意大利面酱
4 }* @! [( u7 \- w) @$ H! q5 Qhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 [" B  ?$ A9 U/ y, ?0 z! x
5 v+ ^7 S. L4 z3 z" b: x25.Which of the following is a spring vegetable similar to spinach?
8 ?0 e1 u$ {6 c6 v# I& v: G下列哪项是一个春天的蔬菜类似于菠菜?
7 t8 x4 J- w$ X9 e* R* fA:Sorrel. 酢浆草。
3 q+ O5 b( O7 T' X& l& y) y5 thttp://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:
' q' |9 i' W, V# }; _. H哪位厨师最早带来高水准浮夸的美食
- `) b8 ?  d$ uAAntonin Carême 人名 安东尼·卡罗美
  l2 ^8 C; L, t# _. l8 @
7 `; I; T8 z) Q4 R9 Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 |; ~3 R4 ~3 j% q3 D% s( j" d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& j' n& X; Y& q$ \) p! z+ z0 k4 W+ YA:Cast-iron stoves         壁炉2 s2 g8 n4 o0 P. G
http://www.usstove.com/products.php?id=6
7 |0 Z* l( c( g; ^5 \" J+ z* M9 w+ V: G1 @
28.The French term used to describe the roundsman, or swing cook, is:, @$ k( W8 H( }6 a
法国术语,用来描述roundsman,或摇摆厨师是:" H# @+ i4 a9 F; Q" \; A
A:Tournant   图尔南% e# ?% S1 v$ ?" W

$ R& X4 Y5 i1 e: T3 x. d) h* V! |29.Another term for the wine steward is:
  N* I8 W6 L* K- ?葡萄酒侍酒师的另一个术语是:: k; O4 g/ d7 W3 Q% L2 ]0 l, v2 I
A: Sommelier 侍酒师8 U8 k  z: }8 h/ h5 o( l

3 V# s/ J( A& U4 O+ M* {30.Molds, yeasts and fungi are examples of a:
: D5 N& ~1 [2 y; ~% I霉菌,酵母菌和真菌是一个神马例子
' B. [" j: }- l2 }A:Biological hazard 生物危害6 v' M, I( t- r* d8 p7 t
+ y  {( _& H8 i6 u
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% Q9 e. A3 o) R" m& l4 P# v/ `3 _根据加拿大食品检验局,食品的危险温度区在多少之间:
% u- n- n- g7 v. |0 a; q0 a0 YA:40° and 140°F (4–60°C)     4-60度
" q1 ^) K  R+ m7 N3 A% b0 S' H4 E; K! @# Q6 v3 _1 \
32.All bacteria need the following for survival:! L8 k/ u% g1 R0 V
所有细菌生存需要以下哪些内容:/ ^2 g; ^8 Y2 ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值& Q2 f. [/ `, I" _! c& k! p1 b6 T5 |& q
" N1 I6 K, K- E2 \
33.Which of the following correctly represent critical control points in a HACCP system?5 W3 M; _1 J' q7 e% w/ V2 ?
以下哪项正确表示了HACCP体系的关键控制点?6 H# I# P9 I1 L3 M6 F& T; J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- T6 r' X( `/ [0 f: {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
  V8 \- Y! h$ a7 |$ ^  N
9 |# p$ n# P* F: Z1 a34.Which of the following is not an example of a carbohydrate?2 t8 d0 I: H+ I0 _( b0 H' w- j
下列哪一个不是碳水化合物的例子?( j( E0 x4 \; o9 n8 H3 L
A:Essential nutrients 必需的营养物质7 B5 V+ [; c4 g, F$ s
- |" G- C; @' X' f
35.The process by which a liquid fat is made solid is called:
* h1 ^6 R9 J+ J. }. h2 h; }$ C液体脂肪做成固体这个过程叫什么4 K4 o' B  k) g; h1 X6 k
A:Hydrogenation  氢化
; R9 w# ]8 Q- @  H9 `- A/ y
; L. w" i3 r( P36.Which of the following is not an example of a fat substitute?6 P3 b  e& m% q. y/ L0 R
下列哪项不是脂肪替代品的一个例子8 R) x' x7 v3 E$ J+ X7 D( _
A:Acesulfame K  安赛蜜K表
$ ^# j4 _( o  k% u, l
/ Y/ D' g- H0 X, }, c8 b* N37.Health Canada requires that a product labelled "fat free" contain:
" f# c" K- T. L0 V; z# \加拿大卫生部要求的产品标有“不含脂肪“包括:; S7 o. C& ^" I( ]" N& |4 x* }; t
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
" I8 s- h4 L/ o! h! Q
- C7 s2 K1 l9 [$ O6 x38.Which of the following is not a problem associated with converting recipes?
# K8 `- |. ?6 [' c1 W# V0 S下列哪项是不相关联的转换配方问题?
4 x- v, x5 l, b$ j7 p4 ~A:Unit cost 单位成本8 N: F& T3 ^, N- [  x# w) s7 |

* G4 f+ T* n& K5 ^4 a39.The condition or cost of an item as it is purchased from the supplier is called:
$ t3 e8 {1 f. h) Z从供应商采购的物品的品质或成本叫什么
- E  D: W$ i2 y# w. x( LA:As-purchased cost 购买的费用
" V( P$ A+ R* D, S  L
% \3 {) }) C1 h3 y8 h2 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
* G6 g6 F+ {8 G! ^* Z在新货到来之前用于日常所求的必要库存量叫什么
5 d3 h+ d2 s) Q8 Z9 P8 u/ B' L/ NA:Parstock 基本日常最低库存
4 }& B: ?5 _; m0 O" \7 ]5 s" C" x4 q4 _; {; T, c' J% ?" N9 o; I
41.Which of the following abbreviations is used to describe the proper rotation of stock?& Q  W2 F& l" `: w6 {/ i
下面那个缩写是用来表明正常库存流程?/ {1 {2 _5 H* G% g- \6 M  V! u
A:FIFO=FIRST IN FIRST OUT 先进先出: ?$ m# u5 J2 N0 }1 G2 T1 G5 j/ V

# u9 {3 ?2 ?0 {1 Y42.Which of the following knives is used to turn vegetables?; h' D* Y: Z3 a( P$ v( k! P
下面的那把刀是用来打开蔬菜吗?
5 S0 X7 Q3 w9 m1 fA:Bird's beak knife   鸟嘴刀
3 P! Y8 ~9 O# {) |& Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; o% y* D* c- {6 _$ \4 S

  |" L3 b, U+ A' L$ g" j3 f, x8 }43.What is an instant-read thermometer best used for?
7 r8 [/ e; e6 x即时读温度计最好用于那方面?# L' i+ i3 f3 N( P: s" l
A:Checking the internal temperature of a roast 检查被考物品的内部温度! K: ^/ M) g- [
" L: g$ @5 v; |4 d
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: p" g7 p/ X0 F) t下列哪些金属材料受热均匀,通常用在铁板而且非常重
# Y$ m* f% Z! V4 y6 o4 j) fA:Cast iron 铸铁
9 Q9 d- h4 t) g( q7 J- g4 K4 M& \. C. L0 _8 x4 t  m- F
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 Y9 E# t- u9 d5 A9 m& y哪件装备下面有一个可移动的碗和一个S形叶片?9 o8 H' a. M$ H$ }7 F4 u% K" {) S+ q
A:Food processor 食品加工机; H+ n/ X3 m- G
http://www.google.com.hk/search? ... iw=1263&bih=572
7 l# y( y2 }0 y- @7 L# `) ~. s: l0 B' x* Q! {# E$ E5 v  K
46.Which of the following is not a rule for knife safety?
* W6 K' Q8 I% y# K' I& @9 \下列哪项不是用刀的安全规则?: i) b% P% S" o6 X
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
* }& k* S% T1 Y2 x- ?8 Q& v6 j# G& ~. L" B+ X1 R
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# O3 j1 m! U5 E  w* H# ~  M' ]' g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" z. ?1 `* F2 N, A
A:RondellES
: u, b  z9 A7 E' U% o3 T0 k( `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
* b' p4 P7 @+ C8 Q! H7 l8 C
" R8 O+ l1 u! }1 g48.Which of the following is a diced cut used to garnish soups?: m& Q* X  G+ l
下列哪项是切成小方块用于汤的装饰?2 R' X+ }( D" u( [' q% r7 M) v+ m
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm& g! B1 J5 |/ q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 r$ R, @: Y1 Q) W
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!!——
1 B: Y* R/ e" X/ g% v- sA:Gaufrette ) M* C9 x1 [7 k3 D$ N" t. r
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ \, n, f5 Q$ e- Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 X* R1 H) O6 M8 b. j4 G. M+ fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; n0 v  D. D5 F& y' W  Y

/ C/ a# g: A0 A$ {& U! p( ?) ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" k. r: F, f! ?6 K
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)
( y  U6 E! n1 d! h% f( ZA:Cilantro 胡荽叶 香菜: D6 |* L6 A) ?) w7 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 K7 Y0 N' g# D; s( k
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60.Allspice is made from:* G" K  u2 t) m8 D4 T1 ^$ Y
多香果,  多香果香料是什么
% G6 K+ x& k8 K, ~! hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 L( ?2 k1 l) H7 VA:A dried berry 干浆果6 j  {: t. s) H- ]2 s9 _2 b

5 Q) I6 e* G8 _7 F3 j( R* f( a61.Which of the following are used to make a sachet d'épices?! H. _. v+ D6 O7 _4 Y- [0 a2 y
下列哪些是用来做香包德épices?
7 F# d" d& B8 ]8 _9 i' z* |! bhttp://www.sachetcatering.com/7 T8 s+ @* k7 s8 {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
+ ?, F# }6 g3 @/ t* k+ F7 h& R0 ~% |- u
62.Which of the following condiments are not soy based?8 c2 ~* F* O, R. T) R& v
下列哪项不是酱油调味品的?
8 p  ~7 U3 T* i$ @3 d8 gA:Wasabi 日本辣根# ^1 t3 _" @9 E( q# D

6 Y, ]) x$ B: X63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' a3 u( n" g# B1 D& R3 K9 F% M
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:
* B8 e9 _8 v3 A2 u  _& PA:Pasteurization  巴氏杀菌, J7 s0 ~5 n0 _% K6 M/ x
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. E, P& Z2 W* J/ j- x$ h! m下列哪个步骤是不是正确的蛋清搅打程序?
) d1 j& ~( G2 j: c2 FA:Allow to rest before use. 允许休息后方可使用。' M/ t7 Q) ]" X. g
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65.The weight of a large egg is between:一个大鸡蛋重量介于:7 p7 g- S' B$ n2 G$ Q
A:56g and 63g 56克和63克. i* z( I+ F! m3 c) f; g0 B

  Z( B" q4 h; Q# ]2 q* D66.Evaporated milk is a concentrated milk that is produced by removing
0 Y# i( f0 }0 U3 F! ~/ R! l炼乳是一种浓缩牛奶 是去除什么做的
8 U% m7 o8 q$ y, p6 iA:60% of the water 60%的水
4 P2 l" t4 K, y% w  L2 s2 h5 g
& m# k6 y3 ^9 V: E" C6 q/ w% |% A67.A method of cooking that transfers heat through a liquid or gas is:
8 b5 y# c+ v9 ~' W$ [, u+ P一种烹饪方法,通过转移液体或气体是:8 W& [8 i! t2 V4 j# i) n" z- d- ?7 b
A:Convection 对流
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- _4 i4 P7 B- J5 f8 c6 n2 G68.The cooking of starches is known as  烹调的淀粉被称为
" l0 m0 F, m) M$ I+ H$ t* [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?# @( w+ U% K0 ]
A:Braising 烤& \/ {" V' `$ o) A2 J
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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:2 c' I, g! A) R; P0 g
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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$ ^6 v2 n( L/ {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
' r1 N, X! i, |* o/ u! bA:Fumet 原汁
) x% w: |$ Z$ [8 R& C( v+ J
3 }& `) r" Y2 z4 s  H: 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! f+ E. T7 N' Z; |! C+ T- Q1 V  U: _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 n1 {2 _; i7 @6 |$ r5 X/ S
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73.Which of the following is a principle not used in stock making?, H! }- U, g+ z3 `% ~& s  {8 a
下列哪一项不是用于制造高汤(低汤)的原则?/ F8 E2 h# o' J, h( H
A:Start the stock in hot water.开始在热水中操作
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6 L/ f' D2 T9 u* D74.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
' u4 L! [* ]& i1 k6 n( AA:Remouillage 法语熬汤3 a$ |# F: C7 W
http://www.haibao.cn/blog/post/176242.htm
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