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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。
" H) x- n7 j' F! @7 g$ E# C6 }9 b# B' S, ]2 Q3 M! [4 m0 h
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。
; F+ l/ K+ j3 u7 c/ A7 O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 v2 O5 Q; E9 j: c5 ?
1.Which of the following methods should be used to determine doneness in a New York steak?
5 Y; |; P" B( e( f& Z, ^, a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)( n- f+ v( M! `+ z
A: pressure touch. 压力触摸, t1 ?6 ?  U: k3 g. j' c
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 G+ M3 M' V0 X! i' l. W. |/ G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
; `6 g6 y  |; KA: acid  食用酸6 C" k! c8 R, ^' t0 ~+ A# s5 K
3.Vegetables are major sources of which of the following nutrients?$ x; G- j( m* l. m. X6 A) S; ]$ P
蔬菜中包含的主要营养有哪些
0 H8 c' ^- q$ z$ E% h. ^: o/ gA:vitamins and minerals. 维生素和矿物质。4 t* s7 |% j$ v, J3 v( T# d# A
4.Cauliflower is commonly served with# W; c, T7 {; D
花椰菜(菜花)最常见和那种酱汁搭配% T6 ^) J3 S* [4 C6 a# j
A:Mornay sauce. 奶油蛋黄沙司
7 \' `( v) ?% ~- P4 v# N/ _5.Which combinations of products are found in pie dough?) g% }% Y* ^( P$ \& r( t- h
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)8 r, W' p1 a: C6 E" Y' x. ]
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; O8 n) Z; o; v% P% e6The French term for mussels is 法国语青口(海红)叫什么
, n1 @$ q& i5 Y+ Y4 F) dA:moules.法语青口,海红
0 `8 w1 [6 U/ e# a) I1 T7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
* D. o, b. ~' f9 r( @% m5 `' eA:faintly fishy. 稍微有点似鱼味3 R  d! m$ w% m8 S, N, ~
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
: D: A' M0 ]! V# t1 FA:2 days. 2天
  Y, K. t* R( P' X7 N$ ^" ~- s% h9.What are the principle ingredients in ratatouille?
6 _& s/ [" {7 |% m# s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- v/ o. p$ i" }' g: O
A:Zucchini, eggplant, green peppers, onions and tomatoes; u& S, m/ h- A) R0 W7 h$ Q
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
( L5 ^( g8 M0 f$ l; C7 B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 K' K( r; o0 g+ S5 J+ k- aA:cook food in quantities that will be used up within 20 to 30 minutes.
8 d8 R; [( s$ |8 {, _: i: u大批量烹煮食物要在20到30分钟内. B0 P  X( j: u. J1 ^) @
11.What person has the authority to issue a Health Permit?
. t- I- D0 D+ A/ A谁有资格颁发健康证(卫生证)。
- ~' P! y0 ^' `; g! jA:Medical Health Officer.
; o5 P/ @3 `" m1 ?/ l; W& ^0 I0 o医疗卫生官员。
) j6 r" a' ]+ r9 O12.For what period of time is the health permit valid?
; ^# c+ P$ e1 r7 i6 w健康证的有效时间是多久?3 I8 o- j8 [5 g% z# A( [
A:12 months.12个月: _0 e" ^$ F  B& }( a
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ x3 h" s6 ^7 k7 c在食物和饮料准备区,通风系统换气的标准时什么2 c5 N) V2 y% B: K
A:08 times each hour. 每小时8次; _) Q7 W. s7 C% p! n, o% S; n0 z( {5 d
14。The minimum temperature for manual dishwashing in the wash sink is
$ w5 T3 t& u- ^0 o4 g手工洗碗,洗碗池的水温最低多少度?
% N8 `3 @: M; A! l# HA:110 degrees F (43 degrees C). 43度
  n; Z2 i- e: a9 {* D2 s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:0 ]' ~. r$ }0 [* \- R0 V
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, ?. |$ `5 P+ b9 k$ m5 X3 A# d6 iA:180 degrees F (82 degrees C).  82度8 i/ U. M& E: Q1 W' M
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
0 p% V) }4 Y8 L) @- E3 }  I7 _用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)  @$ O" s" L6 C, S! C
A:en papillote.  法语自己理解
' f8 D( y. W4 s4 t. q5 S17。Wing or Club is considered a' ^; B& O# E2 N& |. C8 [
翼和CLUB 被看做是一种...7 i# ?, k7 o0 M& b( j, k
A:Bone- In Cut     带骨切( N8 P* v) J1 S- g
18。New York is considered a   纽约牛扒被看做是一种2 e- U' f5 z7 Y4 ~1 D
A:Boneless Cut     无骨切) X# Z) ^( W9 A) P& @! F" E
19.In general, a court bouillon for freshwater fish will contain0 W  E' _  Q% r2 `' W1 }' r. I7 U8 j
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# T4 x( y1 N% @) w" @
A:the same amount of seasonings and herbs as a bouillon for saltwater fish./ g" }. S% j: D7 V2 E) A
和做海水鱼同样数量的调味料和香料% m* x  Q+ \$ ~0 U& ^* N
20.Anise is very similar in flavor and appearance to
! z5 ~( U' i" a6 H% V6 z  [: l$ X八角和下面的那种原料有相同的味道0 g8 |- ^+ @9 P" H
A:fennel  茴香
& Z  x8 U2 Y( i( \" i+ K5 F1 |21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! m5 y; o# N) C" s下面那种原料更像大葱且有平面的叶子
/ C) }. k. G2 V6 q( t. c5 G. n) `; VA LEEKS  似蒜葱 (这边人叫京葱)! Q) M9 Y) S# z: p  h+ {. {0 \
22.Which of the following cutting shapes refers to a small dice
' n) L+ |) E& z; c* a下面那种刀切形状指的是很小的粒(末)4 r( X4 ]4 D( p
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
" U# b3 M3 @  A7 Q$ h: y23.Oil is added to the water for boiling pasta in order to* B. h8 ]5 _9 I( z3 _1 y% V6 e) n
向煮沸的pasta (意大利空心粉 )中加油是为了! F$ Q& c: Z7 l8 @$ c% c
A:prevent the pasta from sticking and to minimize foaming action.
# N  Q5 w- d( r9 H8 r8 R防止面条黏合并降低发泡。
& R6 @& c& k) b9 e24.Which pasta dish features pine nuts and basil?1 M3 C6 D! e- [! D( \( B2 F
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
/ w* R) x# Z1 Z; p+ ^A:Pesto.一种绿色的意大利面酱
% ^" s. n: U2 P2 _0 e9 {! O& ahttp://www.tianya.cn/techforum/content/96/563836.shtml+ P0 B, X2 m- r: v& \3 Z0 \

3 }" u- {6 C) V& v# x* j25.Which of the following is a spring vegetable similar to spinach?
$ `' b. p: D  F7 F6 u# x& h8 m9 V& f下列哪项是一个春天的蔬菜类似于菠菜?
' i* \6 y% h4 vA:Sorrel. 酢浆草。
" Z" c% a" E1 v. t. S" ~2 R4 v$ @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:
& r0 x$ M6 }1 T# Y; r9 W3 U/ f哪位厨师最早带来高水准浮夸的美食" {5 H! B: Y) u  a
AAntonin Carême 人名 安东尼·卡罗美
" ?5 Y- b7 r. ]2 f/ p: P' m
' |0 p3 Z# ^3 G- M3 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: ~' v9 J! f$ E; q. e( `$ M) 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 。
: Q& ~% f1 C* v8 G7 V  pA:Cast-iron stoves         壁炉
- u' ]  l6 T5 Q* f4 \http://www.usstove.com/products.php?id=6+ E6 W* L& R$ y6 Z8 a

. J' x: e1 Y2 L. R- E4 _0 x28.The French term used to describe the roundsman, or swing cook, is:) I6 p; Q& v: l0 Y
法国术语,用来描述roundsman,或摇摆厨师是:
( [. s6 p. e) J/ U. g7 r1 p% BA:Tournant   图尔南
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# k* x% ~) ?. S4 I! x& t29.Another term for the wine steward is:
7 T# G# l  _. V0 X# t葡萄酒侍酒师的另一个术语是:" G$ w) P7 L/ r- v" b0 f
A: Sommelier 侍酒师' X2 ^- x( e3 F% @

. J: \! W* r; Z5 l0 O30.Molds, yeasts and fungi are examples of a:
+ v- |2 ?  V  e( [霉菌,酵母菌和真菌是一个神马例子
, f6 {  P( Z# O) ], lA:Biological hazard 生物危害
1 M: c6 N# y0 z8 \- }2 o
' I$ @: J4 L% T/ a9 ?% h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' X6 M/ d9 z& i& `6 B根据加拿大食品检验局,食品的危险温度区在多少之间:+ a, {' L$ E0 i$ A+ l3 O
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:# Z1 l" N9 M9 r5 o* U/ Y
所有细菌生存需要以下哪些内容:" \" D3 o% I2 B- r; v- B7 @
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% f5 q. t0 G. H

4 j+ t+ W( j0 o/ a9 w% K0 R% Q33.Which of the following correctly represent critical control points in a HACCP system?) |: k# Z$ l4 k6 P
以下哪项正确表示了HACCP体系的关键控制点?5 n' d1 R9 L0 n" |9 d& U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 j+ |3 j- i. j$ x食谱,接收,储存,准备,烹饪,保温,冷却,再加热- D: u- }. e: j2 u+ x' ?  H* ^

( r9 ^0 a, Q4 k34.Which of the following is not an example of a carbohydrate?  ?2 G5 [- y, J- g  l9 U1 K/ ?5 Y
下列哪一个不是碳水化合物的例子?
8 c9 b; h7 x! _  T  u+ b7 DA:Essential nutrients 必需的营养物质$ Z* b9 l" x. ]; C% _7 v$ V% v

# ~9 ~1 I( ^  R+ \( i$ q4 |& A35.The process by which a liquid fat is made solid is called:
- V+ A2 C8 u: k/ f# C液体脂肪做成固体这个过程叫什么  e$ C6 V/ O6 c
A:Hydrogenation  氢化
7 o0 M( m  M* L
, f7 T* e. p' Q5 F) E7 K2 ^" {36.Which of the following is not an example of a fat substitute?- ^) Q* d% m# b- H7 O
下列哪项不是脂肪替代品的一个例子, ~- Y" M: _; Q' v1 L
A:Acesulfame K  安赛蜜K表% Z8 u: _: \* }% k# M& ~
6 K( q# Q% O' u: @
37.Health Canada requires that a product labelled "fat free" contain:
5 b: r/ h+ X) k1 v加拿大卫生部要求的产品标有“不含脂肪“包括:
# z) W9 U* C9 t- D$ n6 t, V5 I, BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份5 O2 V. o  O, j8 e) h  B% u2 g

% |4 f6 r; m- M- r8 c$ Q) k8 K" W( r38.Which of the following is not a problem associated with converting recipes?
5 y$ H, W( N5 o' {5 T下列哪项是不相关联的转换配方问题?: Y0 [( E, [( {$ K, y$ V$ Y
A:Unit cost 单位成本+ e' R" ~9 S; Z- B
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39.The condition or cost of an item as it is purchased from the supplier is called:9 q6 H+ [; b% }( _2 n4 _
从供应商采购的物品的品质或成本叫什么
% k% o9 K4 S* d7 N9 J# G  ZA:As-purchased cost 购买的费用
* t! a' X0 b! n
) e9 V/ [$ X1 ~40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 V. |4 r1 t: J" X在新货到来之前用于日常所求的必要库存量叫什么
* n3 i- z" M, a$ I4 EA:Parstock 基本日常最低库存1 Q$ [1 Y- e# N& R6 |' @& D

- @3 M) P( L6 {% K4 k41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ^7 f$ F$ z/ ?1 y3 X5 X下面那个缩写是用来表明正常库存流程?4 p3 m5 f9 \4 x" i3 x7 V1 }
A:FIFO=FIRST IN FIRST OUT 先进先出* K  b. i+ [% q8 w7 Z
, d) t: Y. f6 X7 B6 L* G, n: I
42.Which of the following knives is used to turn vegetables?2 p; B, R0 v9 }5 B% F2 {
下面的那把刀是用来打开蔬菜吗?, D( N* H/ @9 ~* T; ~$ g* F
A:Bird's beak knife   鸟嘴刀
- z; _5 q3 A4 O2 fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% R3 B, J0 \: f% T( j/ K. w# y& {- s. V  x5 D* n: M2 g: E
43.What is an instant-read thermometer best used for?7 h% O1 r' I: q/ D! {! y, f
即时读温度计最好用于那方面?5 e  T: v9 W8 w2 w8 k( k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
2 m. k% ~2 w' V* g& z
( j$ e6 n2 Y9 A2 n% e" u44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 k/ |  G. w8 f, S下列哪些金属材料受热均匀,通常用在铁板而且非常重
" P1 F$ i9 V; G1 a2 qA:Cast iron 铸铁( t; Z- [1 u$ S7 j

8 B! x7 l5 E1 S9 U0 f# Q) B) B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# l3 S; G5 F8 {/ I
哪件装备下面有一个可移动的碗和一个S形叶片?
/ {1 @9 X  E. g& fA:Food processor 食品加工机
$ L1 a; m* k  _9 b$ Xhttp://www.google.com.hk/search? ... iw=1263&bih=572
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( g: m: X& v$ L2 Q/ z, k  c46.Which of the following is not a rule for knife safety?
$ j+ h; _! D! f0 G' Z: Q( q下列哪项不是用刀的安全规则?
) P& `8 w  Z, p2 r: D  ]7 h2 CA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( ?, S* |) X+ b# H% H& v3 j, j
  Z5 }( |; @" K- r" S+ p2 ]: W
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  ^+ s* F7 e. @, H- W+ {/ V( V0 C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 p7 _3 x% F$ \1 Q3 D
A:RondellES ! d& Q; J) b8 E* _" F! c5 }
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting, w: T5 Q  ?# U/ D/ R. `

& l- }. j7 ^1 N9 m2 r- S9 X, V: H48.Which of the following is a diced cut used to garnish soups?. Q' [" n: s, T3 s
下列哪项是切成小方块用于汤的装饰?
; E& o3 h6 e8 _9 {( O+ AA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm# B2 V: Y. J  h+ q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?1 M' e: k) ]  k0 d' _) b' R7 o7 C
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!!——) B9 H% S3 Z# a$ P  B
A:Gaufrette
+ Y8 N# z: W. |6 N7 Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ \# z/ l$ O5 D& ^! y9 ^1 nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 ]7 y- `+ l' rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 F/ M7 U" `! Y. F0 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)+ q8 M# T' r; Y( y+ n; f
A:Cilantro 胡荽叶 香菜9 z* N- F( ]% l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: D2 _) O+ M, {. x
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60.Allspice is made from:
+ H# ]0 n- F5 A$ \1 Q6 M( L( i 多香果,  多香果香料是什么) s0 d3 D, n5 m# Q; g
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" R& O% L: }7 `" `8 v, }9 Z0 DA:A dried berry 干浆果$ ~- k- h0 S& J9 G3 a
+ [4 I7 t6 C8 K* h( k6 a) D! o
61.Which of the following are used to make a sachet d'épices?3 G$ w, j. \+ x4 V" U
下列哪些是用来做香包德épices?* j3 Z* q3 s* j$ S! U
http://www.sachetcatering.com/! D" F' `$ q$ o& Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 ?, I) g) m( w+ z2 f8 S. o
  I9 E6 o% {1 R$ S
62.Which of the following condiments are not soy based?
8 [( S  p+ v5 x4 F* V  V% z- e下列哪项不是酱油调味品的?
$ ]; k# {! w9 @A:Wasabi 日本辣根" U; T! z" H0 x! M+ @
9 U2 S" g. O) H# y& f3 N* k
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 R4 N" W4 M; j7 G( x% y  U( k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:$ e7 n* b- @5 J" ?
A:Pasteurization  巴氏杀菌
4 x# s$ e; ~/ j% w  Y5 `6 k6 e. R) i/ `) l
64.Which of the following steps is not the correct procedure for whipping egg whites?# m& y2 K9 E, T
下列哪个步骤是不是正确的蛋清搅打程序?
/ M% Z4 X1 B! H$ D7 I8 }2 @A:Allow to rest before use. 允许休息后方可使用。. F8 O) D3 W/ L3 U! ?7 t0 `

. q7 A( Z+ u6 V9 R: M. v65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 X4 \3 q# }. J8 f& vA:56g and 63g 56克和63克/ \# {  _9 d% H) c  ?% S) q
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66.Evaporated milk is a concentrated milk that is produced by removing' P9 Q1 O2 y2 A; m
炼乳是一种浓缩牛奶 是去除什么做的2 t5 f' z5 {+ [
A:60% of the water 60%的水# j0 r4 H' ]! I. Z# I

2 k/ ?$ n2 I( ~3 s% j0 ^67.A method of cooking that transfers heat through a liquid or gas is:, J" m" N0 p: y6 G9 p1 @
一种烹饪方法,通过转移液体或气体是:
7 l& u. o6 @8 i% Y* a8 GA:Convection 对流
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; {) |0 L8 W8 t) `; U68.The cooking of starches is known as  烹调的淀粉被称为
; a* d6 x) y5 T6 `# L4 r& jA:Gelatinization 糊化8 j; n8 {. O7 n
( D# O, w2 O9 D; C
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: B! M  b, r, SA:Braising 烤
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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:
7 [1 I. J* N! pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 b- i' y' J( M$ ]$ N0 ]0 n
. [1 D; L/ w; w+ A1 y( b: |+ s71.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 j9 ~& y) H- |7 c5 J! Y
A:Fumet 原汁
" i7 K/ u& D5 M3 Y" m2 e. b. Y+ x3 ?3 L8 X$ x9 e; k% p1 N2 q
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 R) K1 f% `, j7 U/ H/ p5 rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ i* V1 v8 u. K8 Z73.Which of the following is a principle not used in stock making?
5 n9 Q9 {; v; U4 ]* ?下列哪一项不是用于制造高汤(低汤)的原则?% t8 t4 Z! x& g/ k; E
A:Start the stock in hot water.开始在热水中操作* T8 e# m6 l4 k5 c) ~5 r
2 @- x/ b0 g" a* ^. |1 A" L; }8 E
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
! _: C; a. R0 |. B) R8 Z8 D( UA:Remouillage 法语熬汤# X( ]/ L+ ^7 W
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