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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。7 k6 c) o% B7 @, g& d/ P2 G4 Z
4 o0 S8 G) s4 [% v9 N5 R+ `# f
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 o8 V5 s% [4 A. d) 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$ \9 Q/ p) O( L% o3 m
1.Which of the following methods should be used to determine doneness in a New York steak?; d) L% i9 m) Y
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)3 J# }' w' q4 k) Z: l! J
A: pressure touch. 压力触摸
& Y) q9 e: n0 f& {2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid5 Q5 ^; i1 l& g: i$ `
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2 K1 \) b; _" c6 e( W, g
A: acid  食用酸
2 Y$ d9 l. U! W9 B' A. @3.Vegetables are major sources of which of the following nutrients?
$ H9 q3 e, e) G; g蔬菜中包含的主要营养有哪些* g+ ~! w: B: y( f! C# R/ B
A:vitamins and minerals. 维生素和矿物质。4 q- n( j6 r& w% p
4.Cauliflower is commonly served with
% i6 u5 X6 j5 W' Q花椰菜(菜花)最常见和那种酱汁搭配
+ U. @% y3 \! n6 MA:Mornay sauce. 奶油蛋黄沙司
5 _" h0 V% l8 [+ \+ u5.Which combinations of products are found in pie dough?
" Y! o2 z0 D2 _下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
! P! Q# G% q$ m# z/ `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。; f7 J; `. e, j8 y
6The French term for mussels is 法国语青口(海红)叫什么  r- m5 i9 K# V4 z: ]
A:moules.法语青口,海红( @3 I% k, \! w: I0 b: {4 y( G
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?7 t- b& t5 d9 Y' z( p; j3 b
A:faintly fishy. 稍微有点似鱼味& z( S0 [$ S" S: P9 n: N; y7 S
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用2 \' T: w* C' p
A:2 days. 2天
( r5 X) u7 E  a9.What are the principle ingredients in ratatouille? , H+ B+ o$ ]/ c! a7 T1 ]
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
" x* |- @+ {8 [  eA:Zucchini, eggplant, green peppers, onions and tomatoes! u+ A8 X+ q& ]6 _  d: \4 y
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
% P5 i5 x$ W0 V/ `# w* m' r10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?' {7 s) J& K4 a1 N9 p% r. v
A:cook food in quantities that will be used up within 20 to 30 minutes.! l5 n' G7 t' k# {3 y
大批量烹煮食物要在20到30分钟内
' Z! r3 W" e5 ~2 M7 {% {; V11.What person has the authority to issue a Health Permit?' r& b  [% |8 Y& X
谁有资格颁发健康证(卫生证)。
0 [: a2 g8 f5 S: `) l' q: `9 HA:Medical Health Officer.
$ a9 r  v0 p5 O, W/ g; l医疗卫生官员。1 v5 B' }$ {$ T+ T6 d% F
12.For what period of time is the health permit valid?; r# u# c% z1 s1 Z& ?9 j  i
健康证的有效时间是多久?5 c1 X, l7 l- a+ b" \/ F0 q
A:12 months.12个月
8 q9 G  r2 o4 [4 m# x13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 I7 ~' x0 C% w; w3 x在食物和饮料准备区,通风系统换气的标准时什么
- }5 |/ A' y. lA:08 times each hour. 每小时8次
) v+ Z( _2 D4 l9 x+ ^14。The minimum temperature for manual dishwashing in the wash sink is
/ Y( e+ g, N+ O; T8 T0 s0 r! U手工洗碗,洗碗池的水温最低多少度?5 }* V# u. |$ [2 ?
A:110 degrees F (43 degrees C). 43度
* w# O2 h  T4 }0 b: I% z3 i15。The final rinse temperature on a mechanical dishwasher must be a minimum of:+ v4 _4 v/ o) j2 k0 |9 I
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少! N: N  q6 _' P) Q
A:180 degrees F (82 degrees C).  82度
" a% ~" [2 C* W' `+ |9 T% U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called7 p! y. o4 j) O; B
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- V  V- T/ [4 r+ m/ V
A:en papillote.  法语自己理解
+ h! a; w# g: g  a" U! N7 C/ H/ p17。Wing or Club is considered a, v6 ^" J* I- F
翼和CLUB 被看做是一种...; b' D/ a! B0 k1 E+ B" e8 [' G
A:Bone- In Cut     带骨切. j1 g: |! Y" t4 j7 f: s0 _
18。New York is considered a   纽约牛扒被看做是一种
8 w; P/ W9 L: u1 Q, @/ tA:Boneless Cut     无骨切$ a8 l- v; ?+ L
19.In general, a court bouillon for freshwater fish will contain
9 V5 @% W3 H  p4 x8 Z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( a& \/ }0 d  [
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.1 `( l" j# h0 V2 O" K( G
和做海水鱼同样数量的调味料和香料
3 D) z6 E0 j0 `/ ~4 d) S  G20.Anise is very similar in flavor and appearance to
8 n0 u$ M3 e& R+ ]八角和下面的那种原料有相同的味道
; \' e4 u" c) P1 F# K7 W% y; a, J; XA:fennel  茴香
' _$ D- H" Q; ?  M- ?7 ?% o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves; f9 Y& J; [1 v/ u  c& b
下面那种原料更像大葱且有平面的叶子0 B: j1 M2 S. ^! y: j
A LEEKS  似蒜葱 (这边人叫京葱)
, Q9 U4 l1 U7 ~0 N22.Which of the following cutting shapes refers to a small dice- F2 ~, N( O* x
下面那种刀切形状指的是很小的粒(末)& h3 j4 N8 x# ~7 ^
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ K2 D- }- T( o23.Oil is added to the water for boiling pasta in order to+ |5 U) E" E5 `$ j4 v) D2 T
向煮沸的pasta (意大利空心粉 )中加油是为了
: r9 E$ e3 q& r# j- t) |A:prevent the pasta from sticking and to minimize foaming action.
, O5 p- k$ V; ~7 d2 Q防止面条黏合并降低发泡。
% x/ d5 q" S3 ?, y3 a+ B% {24.Which pasta dish features pine nuts and basil?
' X' y& K5 T* O) E8 m( [* S下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)3 z: o2 i. s- F9 \
A:Pesto.一种绿色的意大利面酱
( E9 _( }) X9 N" _( X0 M4 ~http://www.tianya.cn/techforum/content/96/563836.shtml( g- Q/ X+ d  n" Y

% F6 u/ T/ l; q0 R. D25.Which of the following is a spring vegetable similar to spinach?
: a; @3 N  g1 B9 m下列哪项是一个春天的蔬菜类似于菠菜?
1 x, B+ e9 c0 S/ R& B7 h- o$ eA:Sorrel. 酢浆草。3 U6 D- z% g, P0 G1 T
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:
$ E4 t+ m* }, G! K) K5 L0 H哪位厨师最早带来高水准浮夸的美食6 e' a  N" R4 N( Q0 p' c  h& t& n
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ _7 K8 b2 c( G' C1 g0 L( A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: Y# l: {/ l; p- ~4 f5 f. J  b( tA:Cast-iron stoves         壁炉
7 A! a- Q! O$ G0 k3 S( Q, t& G* t) Ohttp://www.usstove.com/products.php?id=6/ F) z" a; e7 c" V
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28.The French term used to describe the roundsman, or swing cook, is:2 P: P; ?0 v: |' _# q
法国术语,用来描述roundsman,或摇摆厨师是:) \$ J* g4 j3 D* L+ p% E
A:Tournant   图尔南; m; v9 m6 Y) F: x
. R4 P, u. _1 s$ O- ~- H
29.Another term for the wine steward is:
7 X* l) N: l6 b7 ^4 w9 a葡萄酒侍酒师的另一个术语是:
: F. K( k) f# J2 k# ?A: Sommelier 侍酒师
2 s' I+ D' L. l7 g- q" n
: y! A+ [! N6 C) p  x; q/ T; j30.Molds, yeasts and fungi are examples of a:% \6 e5 I) ?, l
霉菌,酵母菌和真菌是一个神马例子
4 |) n2 o  G) l+ M0 C- P7 N7 |A:Biological hazard 生物危害8 ~" F  I( L- j; U- b

/ f8 H* [0 U6 _( d3 ?31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* d! J5 U: F' `/ b6 C6 ]4 J
根据加拿大食品检验局,食品的危险温度区在多少之间:  ?& J, @( _( E1 [, }" B
A:40° and 140°F (4–60°C)     4-60度2 v, v+ J1 }4 ]. a" S/ u9 r$ `
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32.All bacteria need the following for survival:
8 e. f. i: q, D# z( {所有细菌生存需要以下哪些内容:$ X8 p6 L4 A8 P; W" t6 f* ]
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
7 K# L6 L! j; s& Y) w% n8 h& W6 S/ V7 O1 B* h
33.Which of the following correctly represent critical control points in a HACCP system?, |0 s1 \2 P3 L4 F2 W8 u% W; f$ C7 a
以下哪项正确表示了HACCP体系的关键控制点?' E& g- z% |1 r4 }, F2 l  r8 m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + j8 P6 `7 k6 P
食谱,接收,储存,准备,烹饪,保温,冷却,再加热# j7 ~  ?2 _; ]
  e' h, q% M" e% [- [! i) \
34.Which of the following is not an example of a carbohydrate?
1 h  ]- P' i5 `5 Q4 N下列哪一个不是碳水化合物的例子?, Y) ^  o/ J( D5 y
A:Essential nutrients 必需的营养物质
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( F: Q3 m, C/ G' A1 U' y35.The process by which a liquid fat is made solid is called:
, o" g" {1 j0 R: r. Z液体脂肪做成固体这个过程叫什么
6 M! G  H0 b3 `5 f, c5 a1 q" {! bA:Hydrogenation  氢化9 R. M5 j1 z9 t. S0 c" i

, U' u5 z1 \5 q) E7 D36.Which of the following is not an example of a fat substitute?* H* i  Z# ^. w9 ^( P
下列哪项不是脂肪替代品的一个例子
5 _' c; p: c- l$ I7 B) |A:Acesulfame K  安赛蜜K表2 u- f$ C+ J7 @; x' p& A

; _7 \4 f4 A* ]8 Q37.Health Canada requires that a product labelled "fat free" contain:
! K  r. |! g3 Z$ W+ F0 c  s7 t加拿大卫生部要求的产品标有“不含脂肪“包括:
5 B* J. B% ]" e  z- K; JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ W1 @8 p$ y6 ^+ K- e* [. \" t0 f' e

6 t& \! y) E4 o' Z  h5 O6 k( q38.Which of the following is not a problem associated with converting recipes?# c" ~$ Q4 Z" Y' a; {) V3 J
下列哪项是不相关联的转换配方问题?4 F. V: }% a1 B# H  M1 E% ^
A:Unit cost 单位成本% ^0 E+ k: n( a

5 G6 Q5 x0 l+ |% P& c, T, H+ p9 e- V; w! w39.The condition or cost of an item as it is purchased from the supplier is called:
5 B% A, S8 D- R* `( X7 t从供应商采购的物品的品质或成本叫什么
0 }  ]$ S- R" a5 g  kA:As-purchased cost 购买的费用, s# y7 b5 _3 ]. O& L
8 \4 f" p) P+ Q! x
40.The amount of stock necessary to cover operating needs between deliveries is known as:
* {. R7 {; e  J# ]7 w; v, ~" C$ A在新货到来之前用于日常所求的必要库存量叫什么* F. W8 v( y% m  _! Z
A:Parstock 基本日常最低库存6 i8 H0 l, f. A; m' D2 j$ z) e

0 w# a& q6 L8 X+ q% k41.Which of the following abbreviations is used to describe the proper rotation of stock?1 q/ L+ J6 m: R
下面那个缩写是用来表明正常库存流程?
+ H2 h8 Z( q6 W7 H8 A( k9 iA:FIFO=FIRST IN FIRST OUT 先进先出% l2 J) ], [1 [& R+ F
5 t* J* c9 ~$ z( ~$ }& F6 t
42.Which of the following knives is used to turn vegetables?2 K% r8 Z- G7 ~0 G0 v9 h* Z
下面的那把刀是用来打开蔬菜吗?; K6 n) c" q. ]' e3 P  b/ w  |
A:Bird's beak knife   鸟嘴刀
( S8 ]4 o2 U! O& @( l  y7 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# ~  y) `6 ?. |4 }
0 J) v2 y3 j, a7 O" z/ A43.What is an instant-read thermometer best used for?6 E* }* G+ a) [0 `5 S5 O
即时读温度计最好用于那方面?2 ?8 t/ F& |, P8 e0 f; [, ?, j
A:Checking the internal temperature of a roast 检查被考物品的内部温度( }! U8 _2 Z1 X/ Z& U8 `
, T, V% v. g( m% f5 U
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 ?- r- O6 ]3 c& W: u下列哪些金属材料受热均匀,通常用在铁板而且非常重
, N1 ^; B/ y6 |: j& L* yA:Cast iron 铸铁
. E! T' M2 m4 |* Q( }( u7 K, h6 q' e
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 y; m4 y$ e/ U哪件装备下面有一个可移动的碗和一个S形叶片?
. z5 N; n5 C3 g8 ^A:Food processor 食品加工机- L$ w- y1 [" n: V
http://www.google.com.hk/search? ... iw=1263&bih=572
' L( f% o$ ^1 _6 S) K& R) Q7 A; f$ O& W5 n) V/ R* f. ^/ C
46.Which of the following is not a rule for knife safety?3 c9 h+ H  [( k+ r( N1 u4 z
下列哪项不是用刀的安全规则?) ~, x: }- d4 |2 D9 f& n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 L! z; T" ^% ?7 [6 O6 L& F- d5 v

! r9 o& L' L/ I0 P- d2 W% ]& j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 ?% C1 ]& w# o+ C把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 [1 i. t/ N& ?0 G) G8 m, M5 uA:RondellES
" l6 K  Z' p1 B6 u( x- C+ ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# W4 ?0 |- |  X9 k* g/ N

+ G- U/ x' R8 }: N) W* ^0 G+ R( h- i48.Which of the following is a diced cut used to garnish soups?
9 \& F- M" B9 g6 ?' N. {* ]下列哪项是切成小方块用于汤的装饰?- n1 s2 ?1 x- p5 B. l. Z5 R
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
* x7 |! m) }: L9 Q; C5 A3 y# L49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; k4 E- E1 g9 Z, V2 L7 Z: d
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!!——2 t( L, d5 [5 I7 f( v+ \: w
A:Gaufrette
& l8 S+ D6 ]+ x+ g& h8 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ n2 h* b! `7 l% |- Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 _/ p- y$ U  G2 U/ h' m4 k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 R" g; z$ e3 ^, j4 f* v6 m3 u$ t
+ k/ w+ c( M* \# S
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* X- I5 t. {" k- Z' ^7 d$ F2 m0 u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)  D7 b  Q" X4 F5 W$ P3 R
A:Cilantro 胡荽叶 香菜6 u9 s, Q# n$ ~( ]8 M; e
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 U$ g4 P8 H4 l* [% X' A0 h60.Allspice is made from:# S, T$ Y1 R) m( m
多香果,  多香果香料是什么- V" `: n, M7 h1 V6 [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% z& d5 I' V" O, D9 QA:A dried berry 干浆果
* O( W) _; i0 A& s$ ?2 @# W/ h4 \7 l1 I! r; q9 _: R' K
61.Which of the following are used to make a sachet d'épices?
+ e& t, O; t# `* }: b* y% O9 {下列哪些是用来做香包德épices?8 V6 c1 E. C( ?  f3 ]
http://www.sachetcatering.com/! P& X* u! X7 r8 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香) F( |/ |' v) \# G/ w4 m# D

9 x3 l1 C' U6 u* @62.Which of the following condiments are not soy based?2 k# R" ]9 X8 e; \  ?. M% B  O
下列哪项不是酱油调味品的?  T3 E; b' k5 b0 C$ J5 o$ Q0 K
A:Wasabi 日本辣根: |/ `& l( t; Z) |) \
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 N4 @% @# L4 v6 N0 z+ E" t
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:. F6 i/ ]0 c( z. F4 E3 q$ B- g! b
A:Pasteurization  巴氏杀菌4 c8 v+ Q  Q+ d
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 \, d2 \# j" X  I
下列哪个步骤是不是正确的蛋清搅打程序?
" l$ Z2 e5 \( Q* `- r2 AA:Allow to rest before use. 允许休息后方可使用。
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: ]' ?; a6 J) S# ?: s65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ a, M- p* L) j: a0 Z3 K! YA:56g and 63g 56克和63克
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  c; A8 O* ?6 G9 G* {  V2 K66.Evaporated milk is a concentrated milk that is produced by removing& \! L/ v& Y% ?4 ^1 Y
炼乳是一种浓缩牛奶 是去除什么做的
7 L) j0 Q+ D! w2 M/ eA:60% of the water 60%的水( p# p7 k9 ^6 ^. {& x. V1 G
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67.A method of cooking that transfers heat through a liquid or gas is:9 |8 y. X1 z7 B* K: G- K# _
一种烹饪方法,通过转移液体或气体是:+ F5 b: g4 e# c8 p- {& L$ t! q
A:Convection 对流
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0 ^1 f: Q% K* W0 ~68.The cooking of starches is known as  烹调的淀粉被称为
  q- ^( |: n* B6 M: {) \A:Gelatinization 糊化
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% m! k0 T6 f6 F# C1 F4 T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?6 C' q! M  [9 _( w% a
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:
- \. c" D1 u$ s& v, x; F1 H: i* W1 OA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理8 H) k) j  _& z) s) Z. ?; I

( O7 P% z# F- |+ L. O7 E71.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 P/ e0 f6 J' S! Q5 @! |: C
A:Fumet 原汁
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7 v: L5 q; x/ G$ f1 w72.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* ]* k. z$ d6 m9 p
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?4 X2 j# C$ J( I8 H% R- t6 X
下列哪一项不是用于制造高汤(低汤)的原则?
) |) r' Q2 T4 f# MA:Start the stock in hot water.开始在热水中操作
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& W! k/ d- h( Z$ u: b8 F74.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- R6 {4 L( C, Y- T. \; M
A:Remouillage 法语熬汤
& B+ Y# K- m4 H; G5 Q; w" v# nhttp://www.haibao.cn/blog/post/176242.htm
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