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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。! M1 g; p! K, Z+ j/ K  R
& q6 P, j+ B; ?- C2 U
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 r7 }/ c* F! M3 M4 F2 l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
理袁律师事务所
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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
/ [, h+ R1 n& ]1.Which of the following methods should be used to determine doneness in a New York steak?3 X2 T- V: o  I- T- J3 `
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& ]$ a$ s% a6 x. L* z! o
A: pressure touch. 压力触摸7 ]3 t- s' x; h+ E! N
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 @' N9 q  c9 b3 g6 v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
+ ?- f  Y$ l5 {5 V2 yA: acid  食用酸
+ i+ W6 k% D, q/ h% L: B* c3.Vegetables are major sources of which of the following nutrients?
# V; B" `4 v% ^5 \- q" O5 F蔬菜中包含的主要营养有哪些# ]8 w' @6 ~4 Z; X
A:vitamins and minerals. 维生素和矿物质。
# u6 e0 O' \+ C; C, u4.Cauliflower is commonly served with: n$ b- p; E; j' g7 j6 M
花椰菜(菜花)最常见和那种酱汁搭配/ }+ @& V' s- G2 |; O
A:Mornay sauce. 奶油蛋黄沙司- F* T; F- h: u! G6 r3 o/ S; D
5.Which combinations of products are found in pie dough?% U: i- |5 p# V8 R9 Q* o2 o$ X1 J
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 i' d1 o8 z% E+ YA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. N4 U5 }( E: B6The French term for mussels is 法国语青口(海红)叫什么
( }7 M; G9 I* y1 oA:moules.法语青口,海红
7 I0 n& M* O' f, j) Z7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?. ^0 p# G* C& J' `* |
A:faintly fishy. 稍微有点似鱼味
7 _* p& ?# b4 b7 n  S, v8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用! [8 I2 `+ H, A1 W, s, o
A:2 days. 2天
/ |8 z7 p* T% z2 F) g9.What are the principle ingredients in ratatouille? % s; ~% x* s1 w; _- J7 v( e
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜). w0 t) [; E6 f6 _4 ^) ~
A:Zucchini, eggplant, green peppers, onions and tomatoes
- b% U& I9 [+ {# Q, C% N2 ^2 ~; J* I8 c$ M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
$ f: o4 _1 q% _10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
$ Y( R3 h8 J( _+ cA:cook food in quantities that will be used up within 20 to 30 minutes.! g. L# |0 e0 Y, G, [9 o5 ?! h
大批量烹煮食物要在20到30分钟内
9 t. r* b6 |) B: L% C/ W* K11.What person has the authority to issue a Health Permit?3 O7 E$ ~' {3 L' j' ]" k) I. {
谁有资格颁发健康证(卫生证)。6 ?& ^# l/ r  H
A:Medical Health Officer.7 ?, L( f( x/ i/ ]! m6 ?2 ~$ D! s
医疗卫生官员。
" e: P  u; a9 }: N: g2 m* r12.For what period of time is the health permit valid?  ?3 f, N  e. H- g+ u" `2 G
健康证的有效时间是多久?
- N) C& Y9 d4 e4 K; VA:12 months.12个月2 N. I$ Y- n$ X+ b' @3 K
13.In the area where food and drink is prepared, the ventilation system must be able to change the air; H7 G% U/ B) Q; T
在食物和饮料准备区,通风系统换气的标准时什么
% V; m9 f& l8 g, d0 xA:08 times each hour. 每小时8次
5 f  C$ D* U. [; J# x& j' ]14。The minimum temperature for manual dishwashing in the wash sink is
$ `5 Y8 a; Y( V% K/ i手工洗碗,洗碗池的水温最低多少度?
# a7 I' C% M; \7 A& D. FA:110 degrees F (43 degrees C). 43度  m2 Q" h0 j4 [+ ^. ~
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 \5 c) F+ y' `" M5 S  D; }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少% V, h( c; G5 x+ c% ^  \
A:180 degrees F (82 degrees C).  82度& I+ p; b/ |6 K/ n0 l, D/ a) K5 m
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called5 l( p) ~/ D4 o0 e# F/ D$ K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)+ l4 G0 I% W8 x+ r5 M/ i0 a( c" E
A:en papillote.  法语自己理解
" }. ]; [" b2 p' ?( P5 a, Q$ i17。Wing or Club is considered a
& ]' O2 E, m- H- A9 _翼和CLUB 被看做是一种...
0 b- q6 z) W2 r, _! R( SA:Bone- In Cut     带骨切6 q. x* |) j- c. j/ c0 S
18。New York is considered a   纽约牛扒被看做是一种
) H# n1 \5 O8 S+ ]: E+ b5 v4 DA:Boneless Cut     无骨切
1 ^% {! E8 m% v: @19.In general, a court bouillon for freshwater fish will contain. n4 S  B. g2 D% p& j5 _
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/ K6 F) s7 N: U: q
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; K$ x" L6 v! \) ^' c和做海水鱼同样数量的调味料和香料
9 w3 V1 ]: E: s1 p* A9 a20.Anise is very similar in flavor and appearance to
8 N5 @8 h! Q2 M- N八角和下面的那种原料有相同的味道1 Q7 O% N. L5 l9 m
A:fennel  茴香" u  W4 y  V: D2 t" e9 h
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! c& `7 o7 u5 h- n3 l  \
下面那种原料更像大葱且有平面的叶子
' P- E# ~( W) u+ t% b! q3 Z$ uA LEEKS  似蒜葱 (这边人叫京葱)* m# ^" B0 k# P5 _2 |
22.Which of the following cutting shapes refers to a small dice
# y% U, |6 Q# U3 L7 g下面那种刀切形状指的是很小的粒(末)' G0 Z* i' F4 h( w2 f7 y
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
4 V1 v& N3 l: W% W. Q23.Oil is added to the water for boiling pasta in order to5 Y( @1 }. ~. w
向煮沸的pasta (意大利空心粉 )中加油是为了* @3 F, x6 j* g
A:prevent the pasta from sticking and to minimize foaming action.
( n: M/ K1 z3 |9 n, w) r防止面条黏合并降低发泡。: S! B, Z4 f. [
24.Which pasta dish features pine nuts and basil?/ Z& j. Y! W, R# B* D! K
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
3 ]! w- B2 J, C2 U" f% MA:Pesto.一种绿色的意大利面酱
+ P2 {. c7 l' t0 Ahttp://www.tianya.cn/techforum/content/96/563836.shtml5 m# _# W9 Q, g0 j, ]- x" E( X- t

' T$ c( z# a  k% Y- H2 F4 u25.Which of the following is a spring vegetable similar to spinach?
; o2 l8 ?- x# Y下列哪项是一个春天的蔬菜类似于菠菜?) L1 F9 @$ @% _) V: s  `- N
A:Sorrel. 酢浆草。
, |. Z! T0 e+ L" i! k) E' _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:: e- u! ]; d2 J: L+ Q' H
哪位厨师最早带来高水准浮夸的美食# x( Y+ ^4 a$ Z4 c7 R
AAntonin Carême 人名 安东尼·卡罗美
# m" X4 L0 J: T3 S1 j8 X. g# m; t) w7 A2 x& E' d
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- P+ u' n$ n7 M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! g! Z; ^" m/ m& m- [4 W4 ^A:Cast-iron stoves         壁炉
7 v& P5 |+ _  T2 ~- d$ v' E% ahttp://www.usstove.com/products.php?id=6
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' V/ c/ @  O" B# D, V28.The French term used to describe the roundsman, or swing cook, is:
$ A: I, \% m- l) H/ Y法国术语,用来描述roundsman,或摇摆厨师是:' P* \) h2 }  {; M$ h. `* r0 j, o
A:Tournant   图尔南+ t7 B& g1 `9 y  Y, K& ?& E

) `3 U3 z0 G9 u  n29.Another term for the wine steward is:
1 \* v% v/ K2 y5 h4 k葡萄酒侍酒师的另一个术语是:* i+ u7 T/ d) u7 S' i& `) i
A: Sommelier 侍酒师
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; R: W' Z. y, I  l/ D: c$ a/ V' n30.Molds, yeasts and fungi are examples of a:+ P$ G; |) E0 Z$ m
霉菌,酵母菌和真菌是一个神马例子7 T+ Z0 L5 n7 Q6 w
A:Biological hazard 生物危害
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4 w* g, ^4 Y! N4 S& n31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 Z9 q/ o6 w5 Y  @& i1 z( g  q根据加拿大食品检验局,食品的危险温度区在多少之间:
2 j  d, s* ~3 n( [+ U+ z, u) q8 w, rA:40° and 140°F (4–60°C)     4-60度6 _1 B* g2 \1 i# Z  Z, b

: D$ J  T' p8 |+ c& }1 Z32.All bacteria need the following for survival:
! j, N+ o/ ~" T& f- ~所有细菌生存需要以下哪些内容:
% j' I$ S4 b0 H, P$ u: g, xA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值2 [) }: w! [! I3 W: a

: v7 U6 C7 K. |9 m4 Q$ h33.Which of the following correctly represent critical control points in a HACCP system?) a4 U% v6 ]$ z+ h
以下哪项正确表示了HACCP体系的关键控制点?
9 w4 z1 H6 Y" w5 V0 uA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" O* {/ n9 s+ w3 }" s, A食谱,接收,储存,准备,烹饪,保温,冷却,再加热
7 V! c7 k& z9 A0 x# q5 l& ]' @; e( J8 t  k+ s) O$ P
34.Which of the following is not an example of a carbohydrate?# \8 Z9 H7 A6 h# [" Q) I
下列哪一个不是碳水化合物的例子?) K9 l" C9 Y8 P  g; Y
A:Essential nutrients 必需的营养物质
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; l) X0 K/ ^0 e# L35.The process by which a liquid fat is made solid is called:
  ~1 a# |0 d5 J. G6 X; Y- U- z6 m9 n液体脂肪做成固体这个过程叫什么- ^& X" c1 W1 y6 f/ J8 n
A:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
" l* j# H+ ^( c3 L下列哪项不是脂肪替代品的一个例子2 b+ D: V2 Q& U* X7 X8 M
A:Acesulfame K  安赛蜜K表
$ H0 S! @; s- v3 K
! I+ s% n7 z% ?% s5 l. p. d+ e/ n37.Health Canada requires that a product labelled "fat free" contain:/ G/ N2 ~5 u8 r! U2 V
加拿大卫生部要求的产品标有“不含脂肪“包括:& n; e1 ]6 o6 i& V/ u0 Y3 e
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- n. _" z0 m2 M1 t( {

: W! o5 T4 y% j38.Which of the following is not a problem associated with converting recipes?5 R# ~8 z( _, B
下列哪项是不相关联的转换配方问题?' t: f! c, \0 x7 N/ u5 S
A:Unit cost 单位成本
. t9 H4 _6 T0 C) s3 u" }0 @
  a( {) s# q. B$ V1 d# E* I% v: _6 ~39.The condition or cost of an item as it is purchased from the supplier is called:
$ o( @  l6 k) g5 ]从供应商采购的物品的品质或成本叫什么/ z, p" S% \! P% P8 e* }: m
A:As-purchased cost 购买的费用" Y6 G, V; q" w0 R! t. G

4 @& _2 ]1 K: h40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 n# C9 g" a# C( P$ d在新货到来之前用于日常所求的必要库存量叫什么
6 d" l; F* {; w# a# Q' gA:Parstock 基本日常最低库存0 F8 W5 d$ \9 G( y( k: w+ n

) y4 ^5 G  x. j' e41.Which of the following abbreviations is used to describe the proper rotation of stock?) I- X) I( _' U; T$ k
下面那个缩写是用来表明正常库存流程?# A; _+ R5 S4 m: E7 O3 V3 v1 L( u
A:FIFO=FIRST IN FIRST OUT 先进先出
2 h2 {2 H6 @. P) A( x  j$ w, t5 O) H/ I: v0 u2 V2 _8 T3 x) U7 ?
42.Which of the following knives is used to turn vegetables?1 [7 |& c% e4 U8 t7 W' e$ J) M
下面的那把刀是用来打开蔬菜吗?
+ _( q& M: Y( l/ K' G2 Y6 aA:Bird's beak knife   鸟嘴刀
, Q* o, G: X1 D- i7 Y/ b! Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 S6 g  D0 U! \: f! J1 }
即时读温度计最好用于那方面?( U( b% ^: i9 j' @( S  v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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. ]# O& [$ A; a$ q* \44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 T0 q  n0 I1 o
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* ]* l+ j+ _' {  ~3 Q6 _: U% FA:Cast iron 铸铁9 h1 K) G  p1 r) c8 H8 j# c8 t

( A; v7 ~6 a0 j& f) F7 R/ [3 T45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?( j  ^3 e- l, O+ x; H/ b
哪件装备下面有一个可移动的碗和一个S形叶片?* H9 z& `6 o  i! t. M1 P4 W
A:Food processor 食品加工机
& s+ a; Z/ `, U+ i1 N7 Uhttp://www.google.com.hk/search? ... iw=1263&bih=572# O6 x: C: U( H' b& _+ Z- s
( d) c, \- D. s( i
46.Which of the following is not a rule for knife safety?0 R, A: R  X6 S  ~
下列哪项不是用刀的安全规则?. Y  a7 f  `7 U) M+ G9 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& D$ h( s$ C+ i. n! v" S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ j( E; U4 G: D1 U+ y. D5 I3 M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 q' v/ f: N0 Z; wA:RondellES ) u2 P/ {+ Z! q* Q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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, D, F1 `% P  W- K48.Which of the following is a diced cut used to garnish soups?( Q, b  e. ~! x5 n! o
下列哪项是切成小方块用于汤的装饰?- k4 u6 Z9 p4 t! u7 \/ `) ?
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
3 {) ~) ^, z/ f: p, k  d- ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 ^6 U# H8 |& _& 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!!——) B% A6 }- j$ {) i$ g
A:Gaufrette : `/ ?! s. t" Z7 T$ m( @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' r9 |1 K, q* [4 k2 B9 g
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% T; r/ ~& W3 {, g) x- `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. `- J) [; l9 t+ g8 ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# B- T( T* B: i' w
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)
* O2 ^0 U6 ?8 D* I9 ~2 D& ~& Q! A# Y- YA:Cilantro 胡荽叶 香菜
) U( l( ]/ F: A, y6 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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: ^$ U  z5 f4 G- ]) |* j: D4 m60.Allspice is made from:4 J( C( o8 }9 ]
多香果,  多香果香料是什么
! r" T3 ], C! |. N, g6 Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( K# c& E2 V7 N: v- W" dA:A dried berry 干浆果) H" r6 d# Z8 K6 I( i) r

7 [# ~6 U; ]" n& w; b) f4 e61.Which of the following are used to make a sachet d'épices?
3 ]* \8 A% K8 W( W% i" G( p- D下列哪些是用来做香包德épices?
6 ]) V0 X! `' f; |3 o% Yhttp://www.sachetcatering.com/+ P( \6 s4 \# G5 Q( Y7 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- y0 ], ~4 d( o5 n* }9 i& t% K: _

, R# l1 m& f) t4 J6 u& C  d1 E62.Which of the following condiments are not soy based?0 p) @( n% Q5 v4 i( z! C
下列哪项不是酱油调味品的?* K2 J$ o. l% b6 G# v  D
A:Wasabi 日本辣根3 V6 C' U8 h; h* ^) M4 j% s

8 V5 a- R2 e) ?5 d8 d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 \( B' o: E2 }( o% P( W) L
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:
6 {! y8 ^2 F8 R) r; S) @+ LA:Pasteurization  巴氏杀菌8 b" C" f+ v6 V/ c& a& p# I
' |, \, g$ `$ [/ K# A
64.Which of the following steps is not the correct procedure for whipping egg whites?) P$ A2 b  H6 K3 p5 J) z. X
下列哪个步骤是不是正确的蛋清搅打程序?; f4 w/ Q+ n- x6 f6 u
A:Allow to rest before use. 允许休息后方可使用。+ Y2 @% t1 v+ V; ], @

# R- I# v5 s2 g65.The weight of a large egg is between:一个大鸡蛋重量介于:
* d: d: h$ u2 R! q& yA:56g and 63g 56克和63克" n3 s8 h$ N. {. b; L

. }' p( u3 n4 }. R* O66.Evaporated milk is a concentrated milk that is produced by removing) B+ T, u  G% K' y
炼乳是一种浓缩牛奶 是去除什么做的* u1 ]9 J! ?/ r4 P# H% c) e
A:60% of the water 60%的水
3 ~/ H0 m& B5 S6 Q7 P5 j/ Y) i! x8 \% m% C
67.A method of cooking that transfers heat through a liquid or gas is:- g7 u& d7 }% p1 i* E3 E- @1 w
一种烹饪方法,通过转移液体或气体是:8 o  O, V( j- @  Y2 Q" i8 a
A:Convection 对流
$ l1 l0 X: F, y! q0 t" a  }0 C6 p  \
68.The cooking of starches is known as  烹调的淀粉被称为
) G2 l, v: V$ Q0 s4 TA:Gelatinization 糊化
; M6 `: L6 w+ }4 r6 W, X) |1 d% o: ~! `* z
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" p) s0 b8 M$ n8 j
A:Braising 烤
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0 |6 d  t- I+ T( _* f8 B70.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:: [( j* q9 z7 Q) p9 z( i
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理1 t) M. I4 W$ }% H

5 L& q9 E( L& b% @8 ?, f71.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2 T6 i" l3 f: J5 q6 x
A:Fumet 原汁
2 K6 h7 i$ P6 r9 V
: ^( T2 h$ Z0 I- }4 T' F' J: 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
5 C+ R7 p2 |" m5 \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 b5 p8 @$ S, w; O, @

( \' n9 Q4 k$ r& X) d73.Which of the following is a principle not used in stock making?
. v9 K" H: J1 D0 M2 |- h下列哪一项不是用于制造高汤(低汤)的原则?2 v/ i9 V7 {6 ^$ r8 h
A:Start the stock in hot water.开始在热水中操作
3 b7 B+ @, B, f2 _7 _1 G" x8 P$ K
) M- @- ^( R4 a) N8 k8 j74.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7 B7 Q! M( p1 _; Q( n5 M
A:Remouillage 法语熬汤
" g5 v5 n( K8 @0 @http://www.haibao.cn/blog/post/176242.htm
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