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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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0 s! h4 f2 a3 [' C8 n  R  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。
6 E1 ]! ^+ T$ l$ I0 a) ?  r! k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3 d, U, @- e* n8 `3 Q1 }
1.Which of the following methods should be used to determine doneness in a New York steak?
* N4 ?$ K  Q1 L1 W8 d# }8 L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)
+ y7 V5 n. Z; G7 l3 ?A: pressure touch. 压力触摸
1 P) Z9 C: ?" a' |% R3 v2 Q% j; P2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: w, d* f) t( ^2 c: ~4 r4 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
$ _+ [: w+ R' F1 \  X0 H* WA: acid  食用酸
7 ?9 x; E3 r0 a3.Vegetables are major sources of which of the following nutrients?0 l4 H- P0 E. k1 W! `, H# O+ T2 J
蔬菜中包含的主要营养有哪些; }" U; {& o3 j1 H
A:vitamins and minerals. 维生素和矿物质。3 e2 r# Y' n; g! G! P3 W/ ~
4.Cauliflower is commonly served with/ L) ]  p9 ?, a# G8 j  r
花椰菜(菜花)最常见和那种酱汁搭配7 G" C4 q0 M% N7 `) f5 A4 J- s0 h
A:Mornay sauce. 奶油蛋黄沙司
0 l0 I. p7 Y: x5.Which combinations of products are found in pie dough?) L6 A* L" C! D6 @, R# g) p, D
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)4 b, I0 e. L9 P
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。% k1 f* S' q0 G* c- f* K4 ~7 U
6The French term for mussels is 法国语青口(海红)叫什么5 _: Z% B6 ?$ a1 V+ P1 L4 m9 e
A:moules.法语青口,海红
1 X* i& I; \4 G4 Q" F! X7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
% p1 Z: Q, t6 q6 `A:faintly fishy. 稍微有点似鱼味; {) H) g* m  [: c
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
( w0 E5 _- x8 ?  z# xA:2 days. 2天4 `% _6 W. o) q# {# B4 {$ g; r
9.What are the principle ingredients in ratatouille?
3 c3 H/ I" r) m+ ?2 {炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
  Y0 [4 e+ f( b; b9 u4 |2 GA:Zucchini, eggplant, green peppers, onions and tomatoes- N! Z& q& S! c5 m
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )7 ^. N4 e+ ?. Q9 ^& T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' D) \" G0 D7 Y! UA:cook food in quantities that will be used up within 20 to 30 minutes.
7 X3 f4 I! T2 h2 V% a+ }& c/ Z0 L大批量烹煮食物要在20到30分钟内
' `2 ]% k1 N) w2 B5 H5 i11.What person has the authority to issue a Health Permit?1 w; o( H& f! ]! M5 L: W
谁有资格颁发健康证(卫生证)。
# T( J4 @7 M* T- KA:Medical Health Officer.
' W" h$ u  R6 v" L: z4 i4 ^5 r医疗卫生官员。$ v1 f/ ]7 a, }6 `) w3 {: ~
12.For what period of time is the health permit valid?0 v) U$ D& G* q$ D, }" y2 _
健康证的有效时间是多久?$ W8 _- u& D, z- h: D# g
A:12 months.12个月( v2 S2 y. ^% ?/ Z% V
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 n. v) f" i& P9 Z4 t, N7 K. b
在食物和饮料准备区,通风系统换气的标准时什么
" O5 F: M- [7 \A:08 times each hour. 每小时8次) Q8 K3 u1 r, E+ K& O3 ^# O
14。The minimum temperature for manual dishwashing in the wash sink is7 Y. K; q+ o6 U2 N. L0 f. a
手工洗碗,洗碗池的水温最低多少度?( ~% H0 r$ ?" B) u9 r; H7 k
A:110 degrees F (43 degrees C). 43度
- L* Z" ^% \& V: ?6 W15。The final rinse temperature on a mechanical dishwasher must be a minimum of:$ U# U2 r/ w6 X
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 k2 {+ R+ Z' U" s' IA:180 degrees F (82 degrees C).  82度1 k. J) {' `/ M" R! s
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called, o- n( c$ v- q$ W& W
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 B& K3 Z# H  k8 ^8 ^A:en papillote.  法语自己理解
; F2 a% y  H- N* V0 f3 i  o17。Wing or Club is considered a
; C5 z: I% @5 T3 m3 _  Z翼和CLUB 被看做是一种...
0 I$ L: w/ ~% X. |# h1 d% }& DA:Bone- In Cut     带骨切9 _5 H* E( U: m- }0 h+ W. Z
18。New York is considered a   纽约牛扒被看做是一种  Z' k& a) m8 `7 n+ J( m: _' Z
A:Boneless Cut     无骨切
1 f4 f3 p7 Q6 Z: c0 F9 N19.In general, a court bouillon for freshwater fish will contain- z# \& X& w9 U3 O& K- y1 ~
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
0 Q* X$ G1 v* }3 I6 W+ B) nA:the same amount of seasonings and herbs as a bouillon for saltwater fish.; x0 B* m2 W% W: A
和做海水鱼同样数量的调味料和香料" x. I5 n. Y' P# \" u: p6 Q- B
20.Anise is very similar in flavor and appearance to
; T. |) u" d" r八角和下面的那种原料有相同的味道
& b7 e  e5 [  ~- f/ EA:fennel  茴香. k8 `9 f6 h) P4 \4 r0 L
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& ~. I# q* T! u4 c下面那种原料更像大葱且有平面的叶子
9 D7 Z% F8 g% X, n4 G9 zA LEEKS  似蒜葱 (这边人叫京葱)
" d9 i: ^5 \0 S& _& I7 G3 U6 |, |22.Which of the following cutting shapes refers to a small dice5 r# ~/ m% V6 l, f8 h' G6 S7 M/ s
下面那种刀切形状指的是很小的粒(末)
6 S4 E2 d2 Y" Y% L: @/ KA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
9 k( \9 }" ^. s' T23.Oil is added to the water for boiling pasta in order to: o& ]# a1 k# t/ H. y* C4 J- {+ G* s- p' [
向煮沸的pasta (意大利空心粉 )中加油是为了. i8 j, \! ^1 K# t( f6 u: f
A:prevent the pasta from sticking and to minimize foaming action.
8 r' E' I+ [1 F5 [! ?4 s防止面条黏合并降低发泡。
  l# ?/ c2 G( I/ S7 I: U  m, b24.Which pasta dish features pine nuts and basil?8 ~8 d7 z- H) Z3 c/ ?7 T5 D
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  z0 K% v5 f0 b+ iA:Pesto.一种绿色的意大利面酱 & O3 C, Z& m) \  B' a
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
" m2 I/ {) l: t5 B下列哪项是一个春天的蔬菜类似于菠菜?/ D: V1 f$ C3 @& j$ V6 \) S
A:Sorrel. 酢浆草。
9 k% t* {" D1 ]0 @: @2 B- N7 jhttp://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:' w0 l  I' G+ D: R5 h9 {8 ?
哪位厨师最早带来高水准浮夸的美食7 O; M  E2 |8 C# h% h" b
AAntonin Carême 人名 安东尼·卡罗美
& V( Q, h1 r  C  G: h* U, f$ m- o/ D  \4 ~2 \
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" E2 ?0 u3 X' U- y/ L. o4 [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( v! q& K. \$ t1 Y! o4 H5 _) V6 ]* I
A:Cast-iron stoves         壁炉
4 U" R. f0 \: o8 b  h' Shttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:: w( Y* f5 x1 M# o
法国术语,用来描述roundsman,或摇摆厨师是:
6 {& e; e. h# x2 k" TA:Tournant   图尔南- _8 w. ^( x" o' w8 p2 s5 x* o2 w, n2 N9 b
: g# q! [% u* J( n" C2 C. s
29.Another term for the wine steward is:) ~$ }6 j8 `7 f3 J. |
葡萄酒侍酒师的另一个术语是:
" F# x% f! Y$ o2 gA: Sommelier 侍酒师
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- Z2 E7 u- }8 x: h30.Molds, yeasts and fungi are examples of a:" T' c" O6 }" k! X( Z2 M
霉菌,酵母菌和真菌是一个神马例子
0 C( ?+ j( x" U9 I1 xA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, u6 c9 O+ i" x. r2 p5 ^5 t3 u
根据加拿大食品检验局,食品的危险温度区在多少之间:4 ^; G9 l/ U$ X: b
A:40° and 140°F (4–60°C)     4-60度
; r+ v6 Z4 ]& [" A- n" R3 B" ^* r, A, V3 E" Y2 y, ~( w
32.All bacteria need the following for survival:
9 c/ U+ O: z& ]" O' ]所有细菌生存需要以下哪些内容:- c; B; U* [0 I
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值# U7 K8 c4 z; }9 \

" \) e' g3 H' e3 d+ A33.Which of the following correctly represent critical control points in a HACCP system?
2 l3 H/ G/ G/ U' P- n2 Y以下哪项正确表示了HACCP体系的关键控制点?3 w7 l) X8 w% `- Z( \0 ]5 \! q( j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 i/ |* K, I% c1 D0 m- N$ j食谱,接收,储存,准备,烹饪,保温,冷却,再加热, U8 ~. c, E, z5 `
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34.Which of the following is not an example of a carbohydrate?* x$ M2 H+ e% g0 k
下列哪一个不是碳水化合物的例子?
7 l! p  [  M4 Z/ _, P& T& M* qA:Essential nutrients 必需的营养物质; A9 h4 N! f- z

- m, {! b$ X  o% E' s) v1 n35.The process by which a liquid fat is made solid is called:: {3 s2 R* z9 f, M& p/ N2 V
液体脂肪做成固体这个过程叫什么# E6 W, f! K; }/ T
A:Hydrogenation  氢化
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- E3 m* x4 g+ g$ w" _36.Which of the following is not an example of a fat substitute?4 I9 C6 l& m" z7 ]1 V2 h
下列哪项不是脂肪替代品的一个例子7 H- D, R* ?/ V8 S( q8 U* z4 R
A:Acesulfame K  安赛蜜K表- M1 F# S% Y) L: I: g

% K5 L5 [9 X7 Z7 w- \5 e37.Health Canada requires that a product labelled "fat free" contain:, R% h1 Q  t8 L" k$ r3 D: V: ^
加拿大卫生部要求的产品标有“不含脂肪“包括:8 w1 [1 s4 e3 S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
( s7 b; S1 f$ R7 x! L) G- ~8 P- e0 j! Q4 B) C- y# e! u
38.Which of the following is not a problem associated with converting recipes?1 w5 V) u+ l2 n+ r# K/ x
下列哪项是不相关联的转换配方问题?. F- G  w/ E( q5 E6 `9 J9 m
A:Unit cost 单位成本
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' b; h2 o* Q0 i% k3 T39.The condition or cost of an item as it is purchased from the supplier is called:
( X! i* K5 j" y) b& c从供应商采购的物品的品质或成本叫什么; y' [$ q9 {& y- H
A:As-purchased cost 购买的费用
4 k* X3 e$ X/ ^& c  z7 g2 z  E/ r% ]+ _/ V* l, A% K& j/ \& Y
40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 J) M# ^; `2 N7 p$ V& N$ N& ~在新货到来之前用于日常所求的必要库存量叫什么' h* x! O) h( v/ R; s
A:Parstock 基本日常最低库存
/ [. w$ a; w$ _4 ~7 W+ Z4 J( K; G  w, [+ U7 ~, R1 |( a0 i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 p! l6 I9 U0 G, |3 `4 N" ?. w6 o下面那个缩写是用来表明正常库存流程?/ _0 Y; f: @5 i1 X% }
A:FIFO=FIRST IN FIRST OUT 先进先出9 e( Y: x+ y  ?  g* C+ h8 l
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42.Which of the following knives is used to turn vegetables?
( k( g/ x, G7 s6 m. o下面的那把刀是用来打开蔬菜吗?4 O5 O1 @5 [  o
A:Bird's beak knife   鸟嘴刀; v  j! K6 t) ~+ g2 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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. u6 f( s8 N1 G) W43.What is an instant-read thermometer best used for?
& n3 B. O6 u) ^2 S; D" b3 ~" E- U即时读温度计最好用于那方面?4 T- Q! D* `% d2 Z
A:Checking the internal temperature of a roast 检查被考物品的内部温度
+ x- P2 ^4 w% {' w) N1 r8 Q
5 a8 e: G% N: ^8 W% [" J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" D- D7 d) T; D: @' `1 E下列哪些金属材料受热均匀,通常用在铁板而且非常重0 a! y7 u# p; _/ p* T8 P* x4 L
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 M# e/ R1 J# L- O8 j# C0 o哪件装备下面有一个可移动的碗和一个S形叶片?
9 z% G# c$ s6 m8 x6 pA:Food processor 食品加工机1 A9 r! z6 t$ l9 @4 u2 l6 y( ]5 B
http://www.google.com.hk/search? ... iw=1263&bih=5721 m( m2 E# P8 T

5 r2 o/ L6 Q0 z: G4 @$ O/ b+ r46.Which of the following is not a rule for knife safety?$ K7 v; f: ~' N; H. P
下列哪项不是用刀的安全规则?  [# j1 E# d+ g" Y, Z5 [
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) ~2 U/ x7 R. s+ U' c* p; W
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 o* f, i3 {+ C5 c( `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ k4 K; `0 z. Z- b$ Z- q0 oA:RondellES
  ~" h$ h# h, A4 }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ g8 x3 x" Z- O8 i48.Which of the following is a diced cut used to garnish soups?# N0 {; p) x, T, L
下列哪项是切成小方块用于汤的装饰?
( Z7 k- {2 d5 O- x0 HA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm2 U. p# x) `. Q' L, K; u# G; ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?6 v+ G) J+ e* O% ~
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!!——3 f0 b) \. v8 k' P% I/ Y; ?' d" K
A:Gaufrette , U8 s9 T  X# f# F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* F( W% `7 {8 A4 w- _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" `: V# C, S4 w) WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 L  f/ d2 g5 D/ ?* y+ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?. r; @( K, @( [& y4 N( n
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)
8 W" c0 r+ T9 |" XA:Cilantro 胡荽叶 香菜# p" _; b7 S& r8 |/ Q$ d; R: V( r
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx2 |7 _% a- l+ Z8 @: ~: L
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60.Allspice is made from:4 t$ t2 s0 m$ L4 }) z
多香果,  多香果香料是什么
2 t0 E% ]" o4 Z1 H; h! Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" c- B. o6 R/ KA:A dried berry 干浆果+ W: l7 i' z/ @1 m0 ~* ^

/ T+ w) I  Y/ y; T0 o0 t+ V61.Which of the following are used to make a sachet d'épices?
0 o" [7 p. N% R" [( Z, i下列哪些是用来做香包德épices?' L" b& b6 j2 c1 z0 `: K# b
http://www.sachetcatering.com/; Q' U8 d4 `2 m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
9 S) {( l/ [( g3 `下列哪项不是酱油调味品的?3 q8 B4 a" e. {- N
A:Wasabi 日本辣根
' ]' ~2 A1 }, e7 U( d6 R) U5 ?# z7 y6 S3 J0 F" _
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* G' r$ L1 [( L! @2 z: O) q& ]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:
  w6 t$ o' C0 I- y( M$ y2 xA:Pasteurization  巴氏杀菌4 E" E8 p: A3 L8 P! y

0 c' k1 X+ k% R1 q' P0 Y. ?2 Z6 I64.Which of the following steps is not the correct procedure for whipping egg whites?5 C0 c- a/ ]; T" E( p
下列哪个步骤是不是正确的蛋清搅打程序?
- v' D/ r2 j: ]2 o  k  @, BA:Allow to rest before use. 允许休息后方可使用。' s, J5 E2 s, ]7 v8 w2 T

+ r1 ~8 Y: G1 A/ ]5 \3 J) j" e& T65.The weight of a large egg is between:一个大鸡蛋重量介于:. u+ k9 @# Q# I8 }1 _% j6 T% e
A:56g and 63g 56克和63克2 a6 a3 D! g$ c+ `6 s0 l. b
6 G/ `8 Z. Y% e8 _: D
66.Evaporated milk is a concentrated milk that is produced by removing  o4 }% r- _0 e9 _
炼乳是一种浓缩牛奶 是去除什么做的  ~2 s4 u2 k+ g' Q4 A
A:60% of the water 60%的水
" `& ?6 m# [" |: }4 O, T  n3 q- g) r% F+ ]
67.A method of cooking that transfers heat through a liquid or gas is:
! i$ U$ R+ E) Z% w一种烹饪方法,通过转移液体或气体是:' `# U9 \2 y+ r3 C+ w/ E9 `7 G
A:Convection 对流1 R9 L9 `# ?: M/ H

: N7 D1 L5 m8 @1 c1 ^) j( F68.The cooking of starches is known as  烹调的淀粉被称为" g) c0 Z& @  f
A:Gelatinization 糊化
" [$ ~0 [6 v; p1 q7 m7 n3 q5 q' }3 `9 c0 {
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
# Q4 Q- E1 q. YA:Braising 烤
; l% U2 e. w& ]- t2 h
7 O* w( p  p9 x4 _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:
, f' ~8 g* ~1 ]# w; OA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
/ s) w8 B) r4 x/ _, n  W
8 _6 B5 v, R$ _+ f9 A5 q71.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
0 u, j9 n. x5 c$ }A:Fumet 原汁0 v: }$ o5 w8 ]6 k% R# a8 s
0 _% @& \; l" b# Z7 k5 o; I
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' z4 o$ @% A$ r2 `9 J  s; i9 b
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. q& e  h( ?3 F  R* E0 w' t

5 s8 _* U. E' h) I# a73.Which of the following is a principle not used in stock making?
6 ^: J) R7 H! k下列哪一项不是用于制造高汤(低汤)的原则?
8 B! g" `) z$ fA:Start the stock in hot water.开始在热水中操作
1 Q3 T) q( J+ @
; ~6 O# y+ q1 L' `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
2 I" Y9 C  _, j4 v* V9 bA:Remouillage 法语熬汤
) N* Z+ I. }& Z# a$ b+ {# Khttp://www.haibao.cn/blog/post/176242.htm
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加油!
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