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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 @  T/ x# {2 b+ \# c3 n
+ ?7 X1 ?, _7 F( u) D5 c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。
& H8 w% S4 Z  d. Z$ B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 e, T# `$ f8 G' {: t/ e2 N9 J
1.Which of the following methods should be used to determine doneness in a New York steak?, }: i* h+ |. R
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)
+ y5 ^: N: r7 c3 N' }A: pressure touch. 压力触摸: i" s/ k4 i+ W8 i; G/ F
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid" `: f+ i4 e" J3 Y' Q) _- r8 r
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
" Q( ]/ l  ~  S9 @5 z1 fA: acid  食用酸
# b$ n8 l+ U  N& ?/ I& U3.Vegetables are major sources of which of the following nutrients?
* b+ j2 y' ^" L+ |% d蔬菜中包含的主要营养有哪些1 E( P2 Q  z7 T' B
A:vitamins and minerals. 维生素和矿物质。( F+ V$ [7 m) g
4.Cauliflower is commonly served with3 M: p) R, d5 H# E
花椰菜(菜花)最常见和那种酱汁搭配* Y# @3 Y( B+ R* y  E
A:Mornay sauce. 奶油蛋黄沙司$ Z5 S  E1 i8 a( l4 \' n. _
5.Which combinations of products are found in pie dough?
- ]1 R2 L, @4 o/ s8 c% K下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
" x. U$ b- r/ T- Z- {: B+ kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。2 i5 @% f) ?- H0 o6 X" Y
6The French term for mussels is 法国语青口(海红)叫什么
2 g+ I" b3 G& A* F; f, [# t8 LA:moules.法语青口,海红
9 b. H3 S% I) `9 G+ K7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?1 s0 Y" g" n% B$ z2 Q8 w. g
A:faintly fishy. 稍微有点似鱼味
8 U, N6 A( `7 M. Y" z, A8 f( m8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用) m6 w  t' \  m
A:2 days. 2天
2 e4 W" @3 q4 y, @1 _/ g/ D9.What are the principle ingredients in ratatouille?
  Z/ k5 b/ Z0 ~炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
! L5 ^. M" z6 a7 ]. cA:Zucchini, eggplant, green peppers, onions and tomatoes) F' F* Q5 U3 S: e# B% S' N
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )  Y9 d/ U0 w; u: S7 o0 }" T
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( ?9 M) I' L+ x. |1 I: w- cA:cook food in quantities that will be used up within 20 to 30 minutes.
7 t5 v% p) `& A- R% v; t大批量烹煮食物要在20到30分钟内+ w# `! b0 m% j% U& C$ Y$ x; @  ]
11.What person has the authority to issue a Health Permit?8 A. A+ c$ |+ D* k4 I# B
谁有资格颁发健康证(卫生证)。* `' M4 Z8 y7 z; m, R9 @
A:Medical Health Officer.) X  w2 d* y9 \  [0 E
医疗卫生官员。
$ i2 ?. S% H; g- q& j12.For what period of time is the health permit valid?
2 e' j5 o  B8 E( Z4 T/ S  G0 ^健康证的有效时间是多久?5 W* b1 M" o* h+ f/ t
A:12 months.12个月
9 x, W6 |. y& i+ o2 y6 r13.In the area where food and drink is prepared, the ventilation system must be able to change the air+ i5 h0 z9 Y7 _* _+ n5 r$ c
在食物和饮料准备区,通风系统换气的标准时什么
  m& S8 ~# U  D* P- XA:08 times each hour. 每小时8次
9 B* Q; O# B* a8 T, h" Y# g14。The minimum temperature for manual dishwashing in the wash sink is
' K- w- j! w+ }$ [5 @; W手工洗碗,洗碗池的水温最低多少度?* @- j* v: q% E; g/ D8 ^) q5 H
A:110 degrees F (43 degrees C). 43度3 Q6 _" \  j' n! j
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:( N$ _9 F. j9 E4 l' w) r& w
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" d$ F9 Y& ^1 l1 e+ F4 IA:180 degrees F (82 degrees C).  82度
4 J9 F# W! z$ _7 q) _16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 e. Y1 @' ]6 u  @
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)1 y2 L- O8 _  |- _
A:en papillote.  法语自己理解9 ?( o6 F2 }2 e/ B" q
17。Wing or Club is considered a: C( u7 D# c6 \- [
翼和CLUB 被看做是一种...
: s  o$ B8 y5 L" L4 PA:Bone- In Cut     带骨切) C) U* G6 b: g
18。New York is considered a   纽约牛扒被看做是一种, C8 F2 q9 p3 R9 g
A:Boneless Cut     无骨切
9 K* J8 P' o, l2 {1 E  q19.In general, a court bouillon for freshwater fish will contain+ I# f% y3 p& v; Q. b; `
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 s0 T" {7 F5 w6 C3 o: Y# wA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 @. X" e$ u% S; Y; S$ n和做海水鱼同样数量的调味料和香料3 U, w2 ^( p; v! v  d
20.Anise is very similar in flavor and appearance to
7 ?3 k& D0 X* O+ t6 O9 M八角和下面的那种原料有相同的味道- }$ G9 h# N3 c, P6 s
A:fennel  茴香, g. V2 ?( a! R+ \  U2 `$ o  Q
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves* u) Z2 i1 r. n5 m
下面那种原料更像大葱且有平面的叶子- V) I2 d! g* e0 y
A LEEKS  似蒜葱 (这边人叫京葱); f8 e  {5 T6 w( x: ^- R6 i) E
22.Which of the following cutting shapes refers to a small dice
* m- O" E  N- i) d下面那种刀切形状指的是很小的粒(末)" P/ f% a- X  t) @8 ~. r
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
6 t8 F- w! d$ }" U8 G2 T( o+ y7 r6 p23.Oil is added to the water for boiling pasta in order to, E! x* _& Z7 Y5 x& Z
向煮沸的pasta (意大利空心粉 )中加油是为了
) K* Z8 x7 h+ D  K8 WA:prevent the pasta from sticking and to minimize foaming action.
6 B. a% S. Q& m% |0 V( C  Y防止面条黏合并降低发泡。
- O6 Q2 s6 Z' Y/ D' V# E( W1 {! P1 ^24.Which pasta dish features pine nuts and basil?
7 ^2 R0 l- c5 [6 p. o* P下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
( \) b, b5 q) I* c# aA:Pesto.一种绿色的意大利面酱 ! K2 T4 q2 t- }6 k
http://www.tianya.cn/techforum/content/96/563836.shtml
; N% x) N* R. M8 ?$ f8 _9 b
. n0 a% i' e) [: v5 F2 e25.Which of the following is a spring vegetable similar to spinach?
! k3 ?: }0 c& Z2 Z2 c7 J- n下列哪项是一个春天的蔬菜类似于菠菜?
+ z+ z# n4 w" `7 U" dA:Sorrel. 酢浆草。. G, Z2 N+ g- Q- L# z+ _, y
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:3 Y+ I1 v+ y; L* y
哪位厨师最早带来高水准浮夸的美食
0 Q. u" @) ~' t9 t! a7 FAAntonin Carême 人名 安东尼·卡罗美$ g1 e" ^# q2 I4 c: o$ k4 X) k
3 g9 z' H" t- O4 H" `6 y
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& [! K8 u! J% C4 g7 i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- Z: K( [1 I, b2 C1 f3 @5 F  \2 {* TA:Cast-iron stoves         壁炉. @& k! c( ?+ f& o
http://www.usstove.com/products.php?id=63 E- Y8 {- I- }2 {% Z' K
  N1 b' ?' U1 F$ l5 `) v
28.The French term used to describe the roundsman, or swing cook, is:$ a% N! P$ W$ V/ t
法国术语,用来描述roundsman,或摇摆厨师是:% c8 Q# E" L  T; o
A:Tournant   图尔南$ ?% |$ w* T3 X/ Z; c2 \9 J
6 P8 d9 i& K# a7 a9 O+ O, j. N
29.Another term for the wine steward is:
: U; d2 D, ]/ Q: j, a6 S% z葡萄酒侍酒师的另一个术语是:
0 E2 v! }5 Y' m1 }2 EA: Sommelier 侍酒师2 m3 X! h2 H# `* s1 x

8 ~5 a& A" Y# L0 q* T) A0 a% i30.Molds, yeasts and fungi are examples of a:
$ j4 P: w/ W; L; e3 }霉菌,酵母菌和真菌是一个神马例子1 L# k7 ^/ Q% M+ N
A:Biological hazard 生物危害+ L9 z; I  F( P, D6 N* S0 |/ o

' B( t6 m0 B4 N# I31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ s1 a4 y9 s7 ]7 S  L  f根据加拿大食品检验局,食品的危险温度区在多少之间:
3 R( ~+ ~$ A# I3 k( m6 C/ dA:40° and 140°F (4–60°C)     4-60度2 |' R, G& p( v. G5 \

9 N: e* V% _; n! F6 e32.All bacteria need the following for survival:
! j5 ], {/ B+ n0 H* y) E所有细菌生存需要以下哪些内容:
  ^% z9 B7 b$ d) b  x" IA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值. L; J  j: N/ o1 m

& i4 ~$ A: w; }: W33.Which of the following correctly represent critical control points in a HACCP system?
, N' ~  p9 h6 W8 W# J" h以下哪项正确表示了HACCP体系的关键控制点?
. w" X' d7 c6 U/ `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / W. ~4 h& R5 Z$ X
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! L) e" M9 ?" v$ e" O( l* o
. f$ [! R2 W, |6 _8 N: J5 j
34.Which of the following is not an example of a carbohydrate?& {( @) o; J4 L
下列哪一个不是碳水化合物的例子?+ s' T7 S4 _9 S
A:Essential nutrients 必需的营养物质: C* w) |& H, j5 {* o+ U; C

( x+ }0 i2 c# G# @: h0 a35.The process by which a liquid fat is made solid is called:9 _3 j, m: A6 o, d5 W  P
液体脂肪做成固体这个过程叫什么
2 X7 s6 f+ S* n6 eA:Hydrogenation  氢化
# @7 ?5 g3 O' d! X' g$ t0 D8 C3 ~+ ]( L5 @  P! O0 ~
36.Which of the following is not an example of a fat substitute?& {+ O& `& g  s7 N- r
下列哪项不是脂肪替代品的一个例子
& I  E5 w2 q4 @A:Acesulfame K  安赛蜜K表
. e# `! ?1 ?, h) I3 K$ a2 p
' j1 D0 t6 O( R5 W) `7 M37.Health Canada requires that a product labelled "fat free" contain:
: S$ m8 U2 z4 |' ]& u& S' t加拿大卫生部要求的产品标有“不含脂肪“包括:
# t" ^8 h$ e6 _- d, O, }6 W) R/ W7 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
' e; c6 H; J( w9 R/ Q# ^3 }6 \& f& W. M0 n3 I- @) r; j) h
38.Which of the following is not a problem associated with converting recipes?  k1 l9 p# Y" g; T2 ?
下列哪项是不相关联的转换配方问题?0 h* Z6 l$ W6 u& q1 `9 k  e1 }+ J
A:Unit cost 单位成本& E8 u% o' b, S! g5 A2 t& D

$ L/ Z/ |$ b( \9 u) Q39.The condition or cost of an item as it is purchased from the supplier is called:8 z8 _6 x0 F) _7 B# m" T! B
从供应商采购的物品的品质或成本叫什么
7 i5 B% d4 r1 h" h, o# C7 d7 D0 yA:As-purchased cost 购买的费用" S) ~, J& X, @) {7 A/ g! J
; G, `7 t& r  c7 ^. ]# v, e+ s! Q8 T
40.The amount of stock necessary to cover operating needs between deliveries is known as:2 [# c* \4 h3 t
在新货到来之前用于日常所求的必要库存量叫什么
! o" d) r4 f& x. GA:Parstock 基本日常最低库存/ A* X. i& {& C1 f5 _
* R* R# C( ~/ D* b
41.Which of the following abbreviations is used to describe the proper rotation of stock?' n$ |- ~4 z  f6 b
下面那个缩写是用来表明正常库存流程?
6 N. @+ _( l* i0 P. `A:FIFO=FIRST IN FIRST OUT 先进先出
& q* @* G* }. o0 @- D8 |8 B+ h5 S* n. S  g* F( U( |* H* \
42.Which of the following knives is used to turn vegetables?* r4 K9 ^) w3 ^
下面的那把刀是用来打开蔬菜吗?
9 R( O  |( D1 {& @# y* F6 \7 D# r0 QA:Bird's beak knife   鸟嘴刀
, l2 h8 q0 X3 B/ K  khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird( J& |' O5 V' h4 O6 b
+ g' t: {( u% s( p
43.What is an instant-read thermometer best used for?; o( K3 K/ K$ j8 S, r
即时读温度计最好用于那方面?
1 X* `' Z) s& h2 zA:Checking the internal temperature of a roast 检查被考物品的内部温度. I  X% h) U7 n* ?

3 d6 ~, A0 ]" _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; z4 z$ w! S0 t# {) }
下列哪些金属材料受热均匀,通常用在铁板而且非常重* c2 r; l' D6 ]* n; f
A:Cast iron 铸铁# M* d5 Z5 a# B% q/ P) {$ v

% \5 n3 Z6 f/ i  }  m! X4 S$ F, k45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 \; ?2 ?9 j1 ^% _+ T8 N8 ?
哪件装备下面有一个可移动的碗和一个S形叶片?) x9 l; y+ r, O
A:Food processor 食品加工机3 c& W9 @( F' k1 y7 e/ K( ?
http://www.google.com.hk/search? ... iw=1263&bih=572; u" z: ^7 ~) ]2 y# b0 T* y

9 T  _5 s0 Q% x2 Z; [% K3 l46.Which of the following is not a rule for knife safety?
7 q  q6 E8 f2 j  e3 L2 |  }( n) ^3 ?下列哪项不是用刀的安全规则?2 `  u3 m, \9 I: [$ y& }6 C/ J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  w& [* J! ?/ r2 o  X
: J8 E0 w1 j* |/ s: c& c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
- b8 i! \  l4 M4 t  c4 }/ e- @" j把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( a$ f8 f9 e5 p# u7 ^) aA:RondellES
8 Q: ~& W  t" S9 r/ B# uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* _+ {  z2 T, P' t
" b, o! d+ a) D6 K
48.Which of the following is a diced cut used to garnish soups?# p% g2 B) l7 |: v% g$ S' y6 x6 E
下列哪项是切成小方块用于汤的装饰?
# l1 V; `- O- l9 U2 H0 hA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
$ Z/ g8 \, y5 h6 Y4 K" c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! R) D1 M9 f2 b- f% ^3 M6 `
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!!——9 z6 p5 Q6 F; x" \. K
A:Gaufrette 1 P2 T* @9 ~8 m/ L: h: X+ b
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  Q' X6 s7 X4 N9 c) e3 v' b8 xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( K- S5 T2 g, ^5 _! z0 D$ z) @: }Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! I7 P7 B  `8 t) v0 s8 _! i. D7 d) C
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ z8 }# I6 ]3 ^$ R& y$ N9 @/ s
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)' h9 H' W& W/ ~, g" \% i: `5 y
A:Cilantro 胡荽叶 香菜
9 S7 H- {& e. i) E1 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% W4 }7 `, L: j% p
, {- R0 M' S* C% j8 ^
60.Allspice is made from:
# T* f- m. ]5 W2 Z: d2 V 多香果,  多香果香料是什么1 K+ R; o9 o+ K/ Q* r3 l4 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ^% B& o, u" I* @+ W2 G! D7 Y6 S
A:A dried berry 干浆果6 ]4 B& b6 F6 B5 f! n0 u
1 v' _& D2 s9 w0 |
61.Which of the following are used to make a sachet d'épices?. n! j: p! u/ w5 a6 e
下列哪些是用来做香包德épices?
) a; |/ M" }# ]http://www.sachetcatering.com/7 v4 ~" n( v% h) \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香: i) _4 J* J2 X1 F5 a4 I* U0 I- \
6 g% z; T7 ?9 |8 P) I
62.Which of the following condiments are not soy based?1 s' N% M: X9 n9 V8 [. x! F
下列哪项不是酱油调味品的?0 `; H/ @( ^4 u$ I  r# e: G: Z, Q9 y
A:Wasabi 日本辣根
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. t" t4 `5 \/ z/ \- E+ K' F5 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:9 U% ~/ U6 E3 y
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:
3 A  S% F! _6 @( s: BA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?& R8 O3 `2 m4 B
下列哪个步骤是不是正确的蛋清搅打程序?. D8 U# e5 a7 G/ ?# O, v
A:Allow to rest before use. 允许休息后方可使用。/ r& n- o1 r" c4 r. ^" C
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65.The weight of a large egg is between:一个大鸡蛋重量介于:& C6 R% \- a) D/ h& k
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
! V* [9 g2 v$ ?2 G8 m* f! ~炼乳是一种浓缩牛奶 是去除什么做的9 Y8 n; V: N+ j5 p5 F. \3 C
A:60% of the water 60%的水
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. @# I1 Z( D/ a/ t6 d  u67.A method of cooking that transfers heat through a liquid or gas is:
8 O; k! b/ h& Y* H' s# k, U. u一种烹饪方法,通过转移液体或气体是:
& R/ O' N; g! E" ~& ^3 qA:Convection 对流5 e& W1 g, f& L
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68.The cooking of starches is known as  烹调的淀粉被称为
# R6 Y1 b0 k5 |1 R' iA:Gelatinization 糊化
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/ ^/ M3 x; Q3 U4 K" c$ S8 d! {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
! t/ |' v3 P/ f9 B. KA:Braising 烤  L  }5 s/ }1 k- u

" `5 h" h% a* \# M1 R2 N. u70.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:. j4 }. |* W0 ]! e8 s
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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" }* h" y+ k* C- ^8 v# c71.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
" h, h% g2 ~* Q- t2 w2 Q# H) ~( K/ I( SA:Fumet 原汁. f; s' k0 `& `' E; V# {
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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
  o/ X* j% l, o$ C0 {& A3 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 @* X6 h2 q" n+ H. F4 Z3 e

- t- P0 \  I" f  [73.Which of the following is a principle not used in stock making?! j. j, {8 R2 o
下列哪一项不是用于制造高汤(低汤)的原则?/ \- {; M$ x6 {
A: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
" B0 ~' Z! H; v" TA:Remouillage 法语熬汤
: g' o1 u5 {0 {+ @2 R/ Yhttp://www.haibao.cn/blog/post/176242.htm
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