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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。# C+ N( y4 M% D

/ M, C; G8 L( `- 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。
7 `$ n# g* C+ M& X, `& 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1 v9 d# T* m2 J% |% u
1.Which of the following methods should be used to determine doneness in a New York steak?
0 P% m( V0 m) r# G8 C2 m1 V; _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)+ }2 U% s4 l" @9 ?
A: pressure touch. 压力触摸
! j. w" E. A2 R7 v# D4 `0 W& p2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
9 M+ W2 a# h! f# @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( |/ ?6 a5 Y4 m9 y' r. _8 r: m
A: acid  食用酸; w7 A- _8 F$ _3 ?' r- Y, z
3.Vegetables are major sources of which of the following nutrients?) ]2 j( _; Y- V0 `& Q3 q
蔬菜中包含的主要营养有哪些
6 k9 l8 _7 o4 ]A:vitamins and minerals. 维生素和矿物质。
! A6 P1 K/ C- q, K: }, `6 W* {4.Cauliflower is commonly served with
. K. ?5 S# s, ?4 X花椰菜(菜花)最常见和那种酱汁搭配5 `# C# `/ Q$ h* X' K9 b
A:Mornay sauce. 奶油蛋黄沙司
! R" Q5 Z5 |. ]7 X: S, U; Z5.Which combinations of products are found in pie dough?& e# }' j( p% n
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)/ L5 h0 A/ [, a# A) I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ ~- m3 _/ P2 X! ?2 e) Z6The French term for mussels is 法国语青口(海红)叫什么
  J+ @, Y7 Z1 H2 |: K! B& ^# V$ ~A:moules.法语青口,海红
; v) U9 ^0 G3 V. B7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( N) r% Z. y; ~) p5 c% X9 o) N" ?1 L" WA:faintly fishy. 稍微有点似鱼味
" _; E' Y: v/ p6 N6 u; o8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用9 T& x7 H6 x0 _) d6 n9 M
A:2 days. 2天6 w8 M' J9 M) `0 P, }# N6 \
9.What are the principle ingredients in ratatouille? + \; c+ c8 S6 \( l& q. p
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
+ C( y6 |9 @& h) R8 r* aA:Zucchini, eggplant, green peppers, onions and tomatoes
4 {7 V, I/ Q1 S0 V西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )* O7 {) O1 Z1 ?; N2 t1 ^; G
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
0 \2 T+ W! J/ u# K' }A:cook food in quantities that will be used up within 20 to 30 minutes.9 T7 e& i; Q3 `- C5 o) ?
大批量烹煮食物要在20到30分钟内
; G2 e9 ~# ^. O8 t" {4 e11.What person has the authority to issue a Health Permit?. d, q. _) h2 r7 R) j. F( }, ?# [
谁有资格颁发健康证(卫生证)。+ e  F* v7 `. L: L
A:Medical Health Officer.0 ?# _4 s  o- a: Q4 @
医疗卫生官员。
- h. E6 V4 t% F! B6 h/ d- X+ C' Q12.For what period of time is the health permit valid?
& I& Q' M& {% d0 l2 ]' Y" i健康证的有效时间是多久?! X' S. o5 f2 y- m
A:12 months.12个月" o( Q2 z, q. E! ~
13.In the area where food and drink is prepared, the ventilation system must be able to change the air0 U0 O" ~0 B* l* x  p. \* |
在食物和饮料准备区,通风系统换气的标准时什么  E0 M3 y$ D3 Y$ j  P
A:08 times each hour. 每小时8次8 s+ e+ z7 o; e" y8 J: P' q: S7 U
14。The minimum temperature for manual dishwashing in the wash sink is+ N3 Z& m, ^- S
手工洗碗,洗碗池的水温最低多少度?
7 {( k3 }/ {: i  j2 IA:110 degrees F (43 degrees C). 43度
4 ^) V( G% d% o, y/ r; `& t15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 f+ T, v+ L! s& U" b+ N7 t- w用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% w* m6 |3 i% j! M# [! B; \0 L8 G( tA:180 degrees F (82 degrees C).  82度  `: ?3 ~; O2 ]1 O$ J* U' L5 ^
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 a- @5 O  }  ]1 [+ V8 k2 [
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)$ C/ ^" n; s$ k5 q8 G7 d3 v+ c5 |/ D2 c' B
A:en papillote.  法语自己理解
4 }% w$ }7 `- u& Q5 }17。Wing or Club is considered a$ _5 U% p9 h2 p0 X
翼和CLUB 被看做是一种...8 F% B+ F% x" G' l/ ?
A:Bone- In Cut     带骨切3 G8 S1 c+ w6 M# R
18。New York is considered a   纽约牛扒被看做是一种1 w+ f4 B( \/ T' H5 U
A:Boneless Cut     无骨切$ d9 X' f8 p4 j7 a* d  l: r# x" i
19.In general, a court bouillon for freshwater fish will contain+ s) u) X# x' F  q5 I) U
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# p9 z/ r. ^; s5 F
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
: G# K3 f8 W9 K( ]: O& {和做海水鱼同样数量的调味料和香料* w# S/ E% j8 W# ~/ f
20.Anise is very similar in flavor and appearance to! G# V/ l9 j# q, @3 T! `; n0 [4 j1 \
八角和下面的那种原料有相同的味道  i6 y* o) n5 B! d* U; T/ l% t" [+ X
A:fennel  茴香
4 L- L3 b: s. P1 D! y3 M) p$ ^21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ _2 V+ s& z5 F5 r4 V0 y" S下面那种原料更像大葱且有平面的叶子- h, b% {: t+ t% \# K! \4 N& e
A LEEKS  似蒜葱 (这边人叫京葱)  G5 [2 z4 Y. Z" @" h1 B$ v4 [- G
22.Which of the following cutting shapes refers to a small dice- P' D( J: ?2 n* x9 l: r, d8 f0 f
下面那种刀切形状指的是很小的粒(末)& T0 R( C5 A& C" D; F! `
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
. W# ?* R; ^4 v/ H! B$ e& i+ [23.Oil is added to the water for boiling pasta in order to
8 Y& l/ x* e% t( Q: ?向煮沸的pasta (意大利空心粉 )中加油是为了  u; d% z* ^" d3 X
A:prevent the pasta from sticking and to minimize foaming action.  r6 l$ n& ?' ]( ?3 V' \
防止面条黏合并降低发泡。
& C! x5 J; q. r# o1 C5 E24.Which pasta dish features pine nuts and basil?
& r" l4 ?! k) }4 `5 Y下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔); q3 \6 |6 T. z/ g5 w" b
A:Pesto.一种绿色的意大利面酱
+ Q5 J* x0 h6 v7 m6 Y; j( g) ?. khttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
5 k: S: c- w9 [! k2 H5 Z下列哪项是一个春天的蔬菜类似于菠菜?
( P( H. g0 E& E2 j, S% VA:Sorrel. 酢浆草。
$ s% Z- H( v. S6 zhttp://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:$ g' ~( `) I6 B% P( U& s( `- R
哪位厨师最早带来高水准浮夸的美食
  n* F% A# f/ A- b/ W6 t# w9 UAAntonin Carême 人名 安东尼·卡罗美
* d9 t+ b" n- S3 s( N6 D9 E0 z  `0 y7 l( N
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" I# c( t: @* [: J1 h  ]下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 I  ~: U! l4 G# S0 W5 E. a
A:Cast-iron stoves         壁炉# B3 [' V9 j) m3 d
http://www.usstove.com/products.php?id=60 h9 c9 T3 p- u8 W: c. T0 R- ~# ?

: T" z5 p) h$ L5 \/ }6 @. o9 _28.The French term used to describe the roundsman, or swing cook, is:
8 W2 X' r& E8 W# r. f法国术语,用来描述roundsman,或摇摆厨师是:
$ q2 c& m/ M) `, ]) HA:Tournant   图尔南
- \6 J! P8 V; g- W8 w. s  K1 H# A1 f, @  t' s2 D/ q$ v3 O6 F9 N
29.Another term for the wine steward is:" ^. T# Y/ q7 M- }3 D9 |
葡萄酒侍酒师的另一个术语是:
' H  ?5 a7 O3 D& S$ p  L9 {A: Sommelier 侍酒师/ ~" W5 T$ r( Y3 g& t7 W

: R) P) E9 O$ s! \! z9 i4 C+ r! J+ q+ ^30.Molds, yeasts and fungi are examples of a:
, N% x' b, J6 `% `霉菌,酵母菌和真菌是一个神马例子
! y+ Q2 d7 T% s2 a5 }A:Biological hazard 生物危害
5 u% U# E: Q) |! C) t6 `
6 Z: ^; o: ]6 T1 |& P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; ?( h' I1 V! c* I
根据加拿大食品检验局,食品的危险温度区在多少之间:2 a3 E" F1 u9 N' [
A:40° and 140°F (4–60°C)     4-60度* c# s# q0 w, q: z2 j( l
  Z& {) H" i# L  g
32.All bacteria need the following for survival:
) I5 c( A: [& ?' N2 z7 v# H所有细菌生存需要以下哪些内容:
5 ]0 o/ f; |6 J/ L7 sA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
6 J9 U4 w* C8 E4 t" n! Y
- C8 \. L7 I$ j33.Which of the following correctly represent critical control points in a HACCP system?/ Q7 a8 a. M) J4 _
以下哪项正确表示了HACCP体系的关键控制点?
3 H  p* H/ u2 H+ Z# C. @7 i- fA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. X% T. F8 k; b4 b+ @1 y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
$ K$ _% {- s# f; f0 j1 b- {7 B" E: X  H/ \, ?
34.Which of the following is not an example of a carbohydrate?
9 m* \' e( S3 ~' S下列哪一个不是碳水化合物的例子?* M" m7 [5 u2 W, B! o. l. j1 |
A:Essential nutrients 必需的营养物质: s* U  m2 K5 Y5 B6 ?
: e6 F9 h; q' ^8 k
35.The process by which a liquid fat is made solid is called:
) t: f1 M! ~8 U, [: X液体脂肪做成固体这个过程叫什么7 |7 P/ U. A$ B9 m/ X
A:Hydrogenation  氢化
  F! L; X- v9 o* x5 N0 ?  \0 f
  c6 ?9 J8 W/ t# k- P* d7 u+ B36.Which of the following is not an example of a fat substitute?, D& H% I  u; {* }: S) P
下列哪项不是脂肪替代品的一个例子$ k1 n1 i4 i  `# _5 [- Z
A:Acesulfame K  安赛蜜K表
% Q" N$ k; L- W" e% ?( C- S! u. Q, Q: c) m9 X, w5 P) l+ m
37.Health Canada requires that a product labelled "fat free" contain:
4 u* q+ q- S9 _7 Z3 Q  E9 t加拿大卫生部要求的产品标有“不含脂肪“包括:; B% o/ |: M: _) U" W& u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: o5 n, H/ k7 `5 |8 s6 ?9 ?, H
5 W& X8 d6 q/ t38.Which of the following is not a problem associated with converting recipes?
- {+ v, Q$ r/ U; s- @' V3 Y下列哪项是不相关联的转换配方问题?
: Y* n4 A8 i+ r9 y0 f1 {5 u: M9 fA:Unit cost 单位成本
7 h/ y! R0 r( g; ~' x& u0 S
$ A$ W5 i9 K9 d39.The condition or cost of an item as it is purchased from the supplier is called:
& t& o' N6 c5 u6 _: g6 m- i2 d: r从供应商采购的物品的品质或成本叫什么
" ^# u9 [4 {0 e% MA:As-purchased cost 购买的费用
5 t$ m2 M+ v( ~7 P/ [
) q, k9 h$ h7 e# J40.The amount of stock necessary to cover operating needs between deliveries is known as:. o1 L6 u+ [0 s' A
在新货到来之前用于日常所求的必要库存量叫什么
+ J2 [  ~8 y& PA:Parstock 基本日常最低库存
% y& h0 ~- Y/ M( F( g& J; E' [) `! _8 G* [# x
41.Which of the following abbreviations is used to describe the proper rotation of stock?1 G  l5 E8 g0 }9 }/ g) g( V0 Z
下面那个缩写是用来表明正常库存流程?  c  p4 v% s$ a# j3 O
A:FIFO=FIRST IN FIRST OUT 先进先出+ K2 H; b/ V' O/ `8 V! p# M

/ D4 K2 C" u( d; G  a* N) U42.Which of the following knives is used to turn vegetables?
- c9 x( k' j3 q3 [0 W% O* t; y7 B下面的那把刀是用来打开蔬菜吗?/ f3 `8 f5 T1 `8 k  y
A:Bird's beak knife   鸟嘴刀
0 x5 W5 N' }6 Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
3 _2 J0 N+ L  ]6 o" {( L- ]
3 l: z4 @, j  M7 q4 A43.What is an instant-read thermometer best used for?
9 L9 `- L" H5 _6 Q0 O- a8 I6 ?3 f即时读温度计最好用于那方面?
2 a- }, w+ @3 C. W5 s: S, V4 x' NA:Checking the internal temperature of a roast 检查被考物品的内部温度$ |1 K  t8 Q$ Q* M& T2 R, s& e
7 v7 x. _" D7 z6 L2 p8 p5 m
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% I* h; P5 l: r: ]2 T" e下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 Q0 U) w4 _4 B- b" J# oA:Cast iron 铸铁
6 U$ b$ f% @" h5 H3 h) L5 [* \( |# Y# I! ~8 ]& f: |
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 s4 Q; h8 y) ?! V$ F" @% [
哪件装备下面有一个可移动的碗和一个S形叶片?3 U! A1 d0 k7 s; b, W6 n; B
A:Food processor 食品加工机
' F; l( d/ c' X) ~6 N4 R! e, D  Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 d* @! ^, [- Y" e; d: C2 B2 E
% u3 T5 c: Z. O5 Z+ ^- e46.Which of the following is not a rule for knife safety?
! F0 G% H) e0 h4 W$ V下列哪项不是用刀的安全规则?# j. n. k: }( M0 |; d
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ U2 K; E" Y4 j* N0 ^% p. R
' N/ G) p" q& K9 y' a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. u! \9 R- G+ Z2 B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 J2 `7 [7 r0 K+ [& x! b2 ]9 ]; s
A:RondellES & J% B3 b, z6 I5 r1 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
4 h2 P) s: r# o- U! H
9 R( U+ E% P( f: X) u+ {48.Which of the following is a diced cut used to garnish soups?8 I) ~! y- N+ s+ I+ R) R
下列哪项是切成小方块用于汤的装饰?* u" P. H! e9 s! p
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm; E: K; i( z2 R9 X7 V* h$ c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 S$ j6 z& a+ A. L. L
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 V3 a4 z; C* u1 O! W# x( ?
A:Gaufrette , S- G/ m6 O. |5 E9 \& P1 |
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ {% h/ V. l* t/ d) J. F  E% a  {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 T  A$ B, Z! u/ `7 N) |( JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 Q; E" C) D$ n/ K. Y

  ~+ r, y: `. T9 b6 i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- L  s' L& C4 E6 Y) r
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)
4 g3 t9 ~/ z/ f: Y$ y& {1 ]6 z9 jA:Cilantro 胡荽叶 香菜2 l- e0 D& y2 a8 h8 X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 Q/ A# [7 G5 k; w6 l

2 i# ?  A4 Q+ J& ~) r- b1 k9 ^: ~60.Allspice is made from:" a3 V6 S* P; Z
多香果,  多香果香料是什么! W& p+ ]! H  f  T- f5 l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ t6 W$ {) g5 ?; WA:A dried berry 干浆果5 r( ?6 Y# ?5 T9 V) S. |% e

8 k9 w, ]: k$ F8 b) H! G  X61.Which of the following are used to make a sachet d'épices?. s' j# K! I4 ]
下列哪些是用来做香包德épices?1 u$ {7 c- _! |2 z
http://www.sachetcatering.com/
7 Q4 c( J4 M1 _1 C$ oA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
1 E$ p- K; G& ^8 T
# R7 O! g+ h2 I6 l$ _5 g" L62.Which of the following condiments are not soy based?
5 {/ T" i" A4 k, r下列哪项不是酱油调味品的?
4 k, k+ }  f/ ?A:Wasabi 日本辣根. t' W5 {" G* l+ Q, k$ p) z' l1 M* _7 N

2 ?% Z/ ^- Y3 b63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- y8 r& Y, [4 {4 Y: e1 P1 c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:
* b4 a; q$ x6 J' E3 `% n+ P; l9 XA:Pasteurization  巴氏杀菌
5 N* \9 Z  U1 f! o0 [4 f
; L; G; x/ D. c8 e6 M64.Which of the following steps is not the correct procedure for whipping egg whites?& P! \2 `# R4 ~
下列哪个步骤是不是正确的蛋清搅打程序?7 E3 J6 D! @: E8 v9 C
A:Allow to rest before use. 允许休息后方可使用。- `! @( l) p* s" Y. ]0 g
1 v6 [6 H6 [: _
65.The weight of a large egg is between:一个大鸡蛋重量介于:
5 G+ d  C. u$ s8 J6 B8 {A:56g and 63g 56克和63克
  q4 c0 r- ]8 M+ Q6 z
( T( t, f; R" C/ K66.Evaporated milk is a concentrated milk that is produced by removing
4 m9 `3 {5 G% }& |- q2 x炼乳是一种浓缩牛奶 是去除什么做的
6 S+ }' h  X; V+ XA:60% of the water 60%的水
: w4 A, K: s! _  l, a2 J
$ a. }3 ]& x  H/ E6 b67.A method of cooking that transfers heat through a liquid or gas is:
4 w; v4 l7 t1 b) Y2 j: V/ D一种烹饪方法,通过转移液体或气体是:
. c9 d/ L5 P$ b: ]# C! i& M% IA:Convection 对流0 R+ U2 i/ V5 m2 E
; R6 ?9 y: D$ C# N; M" U# @
68.The cooking of starches is known as  烹调的淀粉被称为9 r3 z2 A- M' n5 B4 X
A:Gelatinization 糊化
; M1 n2 r$ p# \
0 O( e7 d+ u4 l* ~8 H( \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
( k5 X! ^0 `# E& a( V" EA:Braising 烤9 b, o7 l* ?) e  ^! U! ~7 S- r

, ~, s) _3 b5 N9 l+ A70.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:
4 q& u* i3 R3 t. }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理. \, @% w4 W) X; c/ T
- c7 b& y& Z9 j2 U$ |9 W
71.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 B% P" x, x3 b
A:Fumet 原汁$ E9 p/ T" y- r6 e  o  f; o' G7 z+ d
) E  z( K, K. Y/ T# x9 |- e/ M/ K: g
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
+ D9 S0 @5 j  i: mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 ~. ~* J, K4 L, g9 ^

# N( p0 L2 V1 M% h* P- n6 ]4 n73.Which of the following is a principle not used in stock making?
+ d, D2 k+ F  A下列哪一项不是用于制造高汤(低汤)的原则?* `; f1 R1 D/ ]& `+ h. I( J( J
A:Start the stock in hot water.开始在热水中操作5 Q& r8 p2 `) a6 ~
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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. G* _- _5 y. U" |% K
A:Remouillage 法语熬汤
: y/ `8 a# l/ l/ [8 h' q/ a# f2 Whttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
以后陆续在QQ群空间更新。
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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