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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。
+ V4 }# `( N, ^4 g9 p2 j5 L2 G& y1 j+ p/ k* s
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) T" A5 U8 c5 g) ?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9 N% R, K0 r- V5 j6 T9 R' ~
1.Which of the following methods should be used to determine doneness in a New York steak?1 j3 f/ \7 w- m9 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)/ _0 A' t/ u+ H! o( S( Y3 p
A: pressure touch. 压力触摸
/ v2 I( P- |8 k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
& r) K$ }5 `7 ~* C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
4 y0 S# L7 U! Y( p' ZA: acid  食用酸2 Y3 i3 Y- e& d1 R
3.Vegetables are major sources of which of the following nutrients?
$ }, B) M" h, w$ o0 Y6 v+ z蔬菜中包含的主要营养有哪些: X5 }+ y: U/ r& y$ H( f0 v; _
A:vitamins and minerals. 维生素和矿物质。
" X3 Z4 L2 C; p* X4.Cauliflower is commonly served with
' k6 d3 Y1 E+ [3 V花椰菜(菜花)最常见和那种酱汁搭配
# i8 f9 L9 j& l! q8 tA:Mornay sauce. 奶油蛋黄沙司
; E- u$ N6 P' _0 U9 b* |# u! z5.Which combinations of products are found in pie dough?) M. ^; i4 a) q; p8 F/ v4 `
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 C& l& x0 n) F. {A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: u1 c8 f, ]' z6 j% g+ s6The French term for mussels is 法国语青口(海红)叫什么' X$ |) b3 K. q0 M4 F
A:moules.法语青口,海红
+ P5 M4 t1 z/ n: ~3 E7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?- @) a) N; q1 v6 h3 h/ H5 j5 j
A:faintly fishy. 稍微有点似鱼味
+ `5 ]- n& E6 y5 ]) t1 f% a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用4 n1 ^+ a" @. W6 |- ]6 |& t
A:2 days. 2天4 p  L7 F( {% @" U; L! P
9.What are the principle ingredients in ratatouille? 0 N1 m! B  w6 W) [2 I6 W% P
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)2 X2 n" u) i# l% K
A:Zucchini, eggplant, green peppers, onions and tomatoes, l; C" j& B* }/ v
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ Y8 `6 ]# J- Q0 y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 I) K. D8 s1 o' t0 C
A:cook food in quantities that will be used up within 20 to 30 minutes.1 O" B. o" q3 \  N5 h' L
大批量烹煮食物要在20到30分钟内) q9 P/ u+ L' _7 |! T' V# _
11.What person has the authority to issue a Health Permit?3 l, }4 U: X# t5 a* ]4 ~
谁有资格颁发健康证(卫生证)。7 w6 y; \1 ~. i: G
A:Medical Health Officer.0 W4 v* z$ L& G9 n% V
医疗卫生官员。
; ^- ?1 g8 q5 T" V12.For what period of time is the health permit valid?
$ g" D+ E. B% V7 c2 ]9 L3 o% C$ L健康证的有效时间是多久?4 z/ a- B. i1 l
A:12 months.12个月
# K/ b& B3 U* v& w7 l/ Z3 f13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 H7 _6 f  w6 t
在食物和饮料准备区,通风系统换气的标准时什么+ w  ~# Q: c& e4 k4 \) ]8 N
A:08 times each hour. 每小时8次
8 P% }) f( R/ F6 h% {6 u! Q) o( N14。The minimum temperature for manual dishwashing in the wash sink is
) G5 T9 m( g. x/ Q+ _! X+ E+ X' a9 H* |手工洗碗,洗碗池的水温最低多少度?- n3 {$ M- i& b; i! g( s
A:110 degrees F (43 degrees C). 43度6 Y' B3 j9 R0 }) \) `: s" @1 T
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:, h% W! I2 }; G9 b7 x9 X5 o2 N+ p
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
1 j- l* S( q# K8 cA:180 degrees F (82 degrees C).  82度& ^0 {1 [" s) E5 ?! h
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  r' a! p+ o7 ]& X用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
  k1 ^: [/ }8 z5 eA:en papillote.  法语自己理解
& [; F; ^6 @+ P* b  A1 |17。Wing or Club is considered a
: L& N4 N! G- v5 s, m; c翼和CLUB 被看做是一种...
# F4 C9 {7 V7 ]/ Q2 r- w5 }A:Bone- In Cut     带骨切
# ]8 n! D# {  ]) y9 E18。New York is considered a   纽约牛扒被看做是一种
6 q5 f# Z4 v/ FA:Boneless Cut     无骨切6 b8 s$ y+ ^% J9 c) q: n
19.In general, a court bouillon for freshwater fish will contain
4 [% L  A0 ?2 |2 e7 y8 Q# o7 q1 y/ e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
, w0 b! u+ c. l: x/ g/ y6 HA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* m' p: \* m1 F0 L0 f. Q) D  h
和做海水鱼同样数量的调味料和香料
9 K: X' Z: F, X! [20.Anise is very similar in flavor and appearance to+ L% H5 o4 f8 B5 s
八角和下面的那种原料有相同的味道9 R1 R' Y# z& w5 I& }
A:fennel  茴香
1 H5 k' ?$ g* c" V  |5 E21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' Z$ J( X1 @  z8 U* r$ F下面那种原料更像大葱且有平面的叶子+ q$ k! X# x/ f& c5 Q: b
A LEEKS  似蒜葱 (这边人叫京葱); k$ }2 o' B9 Z, t
22.Which of the following cutting shapes refers to a small dice
: V  E5 Z0 ^. \% V/ N8 w下面那种刀切形状指的是很小的粒(末)
/ C, }  G0 }% S- eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。: h- c" q' W7 V7 x( ^  P
23.Oil is added to the water for boiling pasta in order to1 A/ |  L0 |# _
向煮沸的pasta (意大利空心粉 )中加油是为了
) O; f- F4 F+ FA:prevent the pasta from sticking and to minimize foaming action.3 ?: n& K; T- S& A
防止面条黏合并降低发泡。) _+ |) W  ^$ B% g
24.Which pasta dish features pine nuts and basil?
( S1 ~# [0 e. Q$ ~' T& Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)- g; E8 u/ @& X: X
A:Pesto.一种绿色的意大利面酱 7 E" ]3 h/ l2 N: b6 ?5 j9 y
http://www.tianya.cn/techforum/content/96/563836.shtml
1 `" J$ V7 O5 ~+ P7 o/ h6 m: O; e  g0 d4 l
25.Which of the following is a spring vegetable similar to spinach?
, z) k- p" q( b! O下列哪项是一个春天的蔬菜类似于菠菜?
- A) u1 O" J1 @3 E/ a( U: n) H9 `A:Sorrel. 酢浆草。+ p. Z/ I5 n! f
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:
! x/ R& Q1 V" _5 t哪位厨师最早带来高水准浮夸的美食
. n, b9 P; ^* G2 v5 a% b* TAAntonin Carême 人名 安东尼·卡罗美4 |, b! O; O: e" T" V

/ r* Q8 Q: k9 s8 Y' z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:, f# D$ ^: G* r9 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 。* B, E3 z; U; t# Z+ m
A:Cast-iron stoves         壁炉4 E8 B+ _$ O, z+ T) b" V; q
http://www.usstove.com/products.php?id=66 c/ m( I7 a6 d( x7 U

0 G0 w" C- l! g28.The French term used to describe the roundsman, or swing cook, is:& K  G  D  }7 M! X
法国术语,用来描述roundsman,或摇摆厨师是:+ M2 M! D" P3 f- k& R
A:Tournant   图尔南
2 B2 L; p! X% I* O) W( u9 q. z8 G# W0 B- v8 m+ \; u$ ~; Z0 y
29.Another term for the wine steward is:
8 ?% x2 W  m7 Q- q2 Q+ g: n葡萄酒侍酒师的另一个术语是:
, A; u2 m% O- W8 b- d) i+ T; c% `A: Sommelier 侍酒师
) D9 \) M- {" `/ }3 {# \: s5 V1 ?0 X: T( `$ K' I  ]
30.Molds, yeasts and fungi are examples of a:
& g: }2 F. `' }/ X0 t霉菌,酵母菌和真菌是一个神马例子
6 v8 M1 J! X! G+ _2 a2 a2 Y- HA:Biological hazard 生物危害
/ @/ Y# L5 a0 p* x1 @
2 Z) M, J& p+ U8 n/ n4 k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 p2 h* v9 o9 U+ D+ g' e根据加拿大食品检验局,食品的危险温度区在多少之间:8 S' g. R# w+ F  a* N' ^9 o( G
A:40° and 140°F (4–60°C)     4-60度' g: _' G2 P( q" j

, Z4 G9 e; y) M8 `9 U32.All bacteria need the following for survival:
/ E# P3 J& ~2 K$ p. A% {* }所有细菌生存需要以下哪些内容:6 i/ H# [, n6 Y. \8 w  m! U7 |) \8 e8 h
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值( a4 D5 n* @8 O

3 [1 p( X2 m2 O( \  r+ W" Q5 H33.Which of the following correctly represent critical control points in a HACCP system?2 Z, \: ]' w2 s  q  ?$ l& T7 Q6 n
以下哪项正确表示了HACCP体系的关键控制点?! h2 ~$ y7 r2 r2 J
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 s, |& U/ [: m1 Q2 e( Q  s+ R' g
食谱,接收,储存,准备,烹饪,保温,冷却,再加热% v" J4 K% ^- T5 ?0 g( I6 s5 Q
1 A) P4 x& S7 u  p! p$ l
34.Which of the following is not an example of a carbohydrate?
- V# H: h' _0 Q$ W/ R/ G下列哪一个不是碳水化合物的例子?
) i, W" B& e) y5 ^% e$ j$ GA:Essential nutrients 必需的营养物质6 [; k6 H8 F$ }% Q- h6 @

% _$ }$ P! O0 G. k35.The process by which a liquid fat is made solid is called:
; s, o. p. W# N! i: f# d, A4 o液体脂肪做成固体这个过程叫什么) g! _5 T# m7 g$ U
A:Hydrogenation  氢化
3 R7 I, a, W* p9 C, O& s# C
7 f, h1 f- Y, I0 o( R3 s2 Y7 `; w36.Which of the following is not an example of a fat substitute?; E! l. G1 w/ k
下列哪项不是脂肪替代品的一个例子
; K3 @" W0 X1 D$ C) AA:Acesulfame K  安赛蜜K表
& v2 d! H6 b9 r
7 q* J% O* X/ A/ d# J& t37.Health Canada requires that a product labelled "fat free" contain:) n" e6 B* c7 F/ J4 c' Y
加拿大卫生部要求的产品标有“不含脂肪“包括:
6 T$ @3 n! C& Z8 P/ r- bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
& y/ z; _' \' R. Q! C3 `9 `下列哪项是不相关联的转换配方问题?" K7 ?+ v! x3 W7 `% _% W4 K
A:Unit cost 单位成本2 _0 `7 G4 z, X2 x+ ^7 t9 g

/ A2 e: u2 Y- [; G$ q% U% P# J& X39.The condition or cost of an item as it is purchased from the supplier is called:; {. o8 O7 I! P8 C" ]  ~7 {
从供应商采购的物品的品质或成本叫什么
$ {$ \. Z- r. Q) A6 G% jA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:# y3 V5 r/ A- T8 h8 P( b+ P6 R3 w- f
在新货到来之前用于日常所求的必要库存量叫什么
# M+ V6 Y* s1 Y& l& [. AA:Parstock 基本日常最低库存' T1 j; u7 o, F! P' ~. a7 g) s) u1 f

% M( ^! n3 i' o' X# W5 |41.Which of the following abbreviations is used to describe the proper rotation of stock?
; @5 E3 |- k( W, }2 i: G5 b下面那个缩写是用来表明正常库存流程?4 J0 |* W& L1 p) w! m
A:FIFO=FIRST IN FIRST OUT 先进先出2 D9 ?4 V1 e# y1 b& L2 g
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42.Which of the following knives is used to turn vegetables?' C8 _+ d+ c9 e
下面的那把刀是用来打开蔬菜吗?. h% r4 X# \8 D2 h8 K& _
A:Bird's beak knife   鸟嘴刀
; @* s/ [! w" J  ~# ]5 Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 {6 s' J& t+ O1 ~; T

( c' \  |4 W3 O$ X$ f( g# g43.What is an instant-read thermometer best used for?
, W: F# _, f3 N% B+ v1 j' r5 ]# l即时读温度计最好用于那方面?
' Q+ i( F* {2 X5 ]% |9 n2 mA:Checking the internal temperature of a roast 检查被考物品的内部温度1 T1 Y& z# L7 Q4 n: d

! g. R; q; c# s" x2 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; U* U6 ?: c$ I8 r" ?# B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 _1 p" O0 z8 }! }) g$ e& MA:Cast iron 铸铁
  U9 S, }% k6 u5 T6 @2 B4 ^
6 P/ Z$ o! `! M: U' y" @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ I2 ?2 i' M5 {' z
哪件装备下面有一个可移动的碗和一个S形叶片?5 @5 o1 n1 }4 y6 U+ w" C
A:Food processor 食品加工机" S6 q  s' u- q1 f
http://www.google.com.hk/search? ... iw=1263&bih=572& x; ]0 @4 }: T) }

* j+ e" t0 f6 z. j( D* r4 n# L46.Which of the following is not a rule for knife safety?4 t5 y3 Z  O3 Q0 X$ `+ J8 Q
下列哪项不是用刀的安全规则?
. R/ _) w* ~" [5 E# g* `A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, J  [1 Z$ @; q5 N" j4 {

* {; \: V5 R# H# ?, o47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 j; l4 o+ _! W8 m8 |$ Y: o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
% Y3 I; x2 X4 z* q3 fA:RondellES
. [/ j6 z, M, E; W7 W, bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 q; J2 K" S4 x5 ^4 l! L9 I

: Y" K2 o. |* N' c" i48.Which of the following is a diced cut used to garnish soups?# L3 r5 ?5 _6 N+ j) S7 }
下列哪项是切成小方块用于汤的装饰?
; z- y7 N6 I1 D" sA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm' Y! z* n* J$ ~8 [8 {6 j+ F  ^- ~( B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
  A# G" D6 ^) O" a7 |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!!——6 k1 |# g, I2 ^' q
A:Gaufrette ) ]1 D$ g: ]7 [
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# L1 G, p, i1 L! `9 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 u" R" U3 C7 N& M* n
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 K9 P4 ]( K! g0 ?2 o$ t3 G9 p; @* g7 p% e
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?  c3 F4 z. ?* S  q3 l
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)
9 s7 }6 ?% {3 {2 W7 J0 yA:Cilantro 胡荽叶 香菜; D, [8 m) w- d2 s& x
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. M( f9 Y) T# E6 x) _  k0 Q4 S
+ {1 O9 K1 U0 G* @9 Y# t
60.Allspice is made from:4 L5 U$ H+ ^  N# [9 B* S. R
多香果,  多香果香料是什么
* G8 H0 u- c! c2 W9 U  X/ j& W, ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" u- `, h5 r7 Y  ~" D$ ?2 g% u
A:A dried berry 干浆果
$ H5 u* v3 i  ^/ s7 `4 o9 {! A! b# o) n+ y
61.Which of the following are used to make a sachet d'épices?4 a, Q0 Q- B# v5 H
下列哪些是用来做香包德épices?  T1 w) g' }6 Z" E5 d7 j7 w, K9 P
http://www.sachetcatering.com/- h/ Q- M- P/ y3 J* c# y: W* W" i
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?6 v5 t: @) a3 X$ K8 s1 \" x. C
下列哪项不是酱油调味品的?7 z7 o* b4 v8 r  J1 w& L( N  o
A:Wasabi 日本辣根
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. |7 O2 U# _$ ?9 c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ N& X* A! a! r2 l5 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:! W' P$ P9 b* ~/ ~$ d3 J
A:Pasteurization  巴氏杀菌! D( |6 V8 C- _: \2 _
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64.Which of the following steps is not the correct procedure for whipping egg whites?6 x" {/ e: ^, s# e
下列哪个步骤是不是正确的蛋清搅打程序?3 c; w& I* f' y9 ^2 r( |
A:Allow to rest before use. 允许休息后方可使用。
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: P( e* z9 ^# S% v' b65.The weight of a large egg is between:一个大鸡蛋重量介于:/ @) E  P( [6 T0 ~- c2 ?
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 Y# D9 K4 S. [3 |
炼乳是一种浓缩牛奶 是去除什么做的3 \. H. }7 x* \- |, i
A:60% of the water 60%的水) p4 R) y2 g9 R/ G5 s1 A3 T
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67.A method of cooking that transfers heat through a liquid or gas is:5 L* f! b) Z( n5 _
一种烹饪方法,通过转移液体或气体是:
& E0 T0 ^" L; YA:Convection 对流8 l. _+ R6 }: {- `/ |% h. b

* ~, l% T6 }- U4 A. w5 V' W68.The cooking of starches is known as  烹调的淀粉被称为
/ s" V; W; v4 D$ DA:Gelatinization 糊化1 ?4 M) `9 [* ^9 y
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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?' J  F3 H+ S. r# [
A: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:
8 q; d( ^5 ?( S7 q1 hA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理! z$ a5 `0 L2 r% M

: i0 @2 s# T0 Y71.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
& w# s# ]# Z6 lA:Fumet 原汁: s( _% [+ Y% Q& c4 s  ^

1 C! G# V0 W3 G9 u, o% ]% f72.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
# A) x# F9 A5 N- j' uA:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ l7 K, [3 Y7 W8 h! x( [
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73.Which of the following is a principle not used in stock making?2 V, l% L+ v$ R! M
下列哪一项不是用于制造高汤(低汤)的原则?
  Z$ C. H# q7 t. n4 K3 D1 sA: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
$ }# `8 U' [8 f4 ?A:Remouillage 法语熬汤+ v8 D1 M3 t9 |
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