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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。
# u5 ^1 F' k. J% @) }' F5 V& ]/ G- z/ O. d7 W& H5 ^
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。
, X8 M9 t  h  N2 }* u3 }" [* {( A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, o! {( z' w& {8 u/ R
1.Which of the following methods should be used to determine doneness in a New York steak?6 O; c/ \3 r) e
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)
4 d' v2 y& E. RA: pressure touch. 压力触摸2 Q2 H2 K2 _; Y: o
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
. B% ^, g% W0 ^8 |  r' t+ O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8 j, d; q& N' p7 ]7 [5 I7 v
A: acid  食用酸4 a7 r6 Q$ n' ?' G% n8 w7 i1 X
3.Vegetables are major sources of which of the following nutrients?
& n  T. w; q4 G5 r/ a蔬菜中包含的主要营养有哪些
% l: W' X7 E0 N; u% b' IA:vitamins and minerals. 维生素和矿物质。* Y# R& p& L$ A5 t* }
4.Cauliflower is commonly served with9 y% g1 }( P" t! k: {9 Z+ ?2 f
花椰菜(菜花)最常见和那种酱汁搭配$ J3 p, Z- o2 t6 G1 `
A:Mornay sauce. 奶油蛋黄沙司
7 Q5 M+ E; p( M, W% L5.Which combinations of products are found in pie dough?+ h$ ^* [# d1 G' [/ C5 ?0 f  Z
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
% }0 z0 o$ S! }: u0 c) [3 hA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% b) E# }& ^, E  q# i! r. M6The French term for mussels is 法国语青口(海红)叫什么
" F( E  L! ]5 m( g3 M' o$ UA:moules.法语青口,海红- g5 T% S0 T# f4 w8 D1 O& ]
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 h" c" \; H4 V5 h2 K* e  m6 J
A:faintly fishy. 稍微有点似鱼味
7 L: @( W' m# r, {5 M8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  z) H  }8 b& _, _# F/ D
A:2 days. 2天
/ j+ j- D; y- V5 `- G9.What are the principle ingredients in ratatouille?
' u$ r* s% f* \3 t" r7 z: s炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)! i& Q9 u1 T/ j
A:Zucchini, eggplant, green peppers, onions and tomatoes
' Y  O/ V5 u9 s1 g/ U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
! K& j) g, S! z9 N! n10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
- K- @" z8 I7 }2 D* cA:cook food in quantities that will be used up within 20 to 30 minutes.
4 E+ C4 J6 E# _0 g* T大批量烹煮食物要在20到30分钟内" l3 K' c; T4 ]8 r3 _" \
11.What person has the authority to issue a Health Permit?5 z# n! ]  U5 {0 B( A2 X
谁有资格颁发健康证(卫生证)。" h% G) h3 A0 R: n7 [3 V% }3 K
A:Medical Health Officer./ e. i5 s" a+ ]
医疗卫生官员。
1 R! L) T, X, F( K$ g; c5 m12.For what period of time is the health permit valid?, H! w9 O4 g7 b+ K8 C
健康证的有效时间是多久?
7 q- a# o/ A9 XA:12 months.12个月
3 M& [7 w" D( d' v/ t/ S13.In the area where food and drink is prepared, the ventilation system must be able to change the air; m' C( U8 @4 {* a- h) N& x% `
在食物和饮料准备区,通风系统换气的标准时什么
6 g7 {3 }) P1 y, Q1 e5 n$ _A:08 times each hour. 每小时8次* }- p/ j" t. L7 g( e. i
14。The minimum temperature for manual dishwashing in the wash sink is8 w6 M' a' M% Y# K) _
手工洗碗,洗碗池的水温最低多少度?* ?% I) f/ {7 m. t# L. ~( _5 y
A:110 degrees F (43 degrees C). 43度
4 Y8 I/ z$ r3 I" }. Z; L9 a* e$ l15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 U7 b, d/ @- n用洗碗机洗碗其最后一个工序冲洗的最低温度是多少6 W7 l5 q! v! t$ w% J7 V1 ]4 m
A:180 degrees F (82 degrees C).  82度: _4 w% s2 \9 n( t7 |+ I
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 F, z9 X: Y+ E) ~用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)" L( o" f. _5 r9 x5 A5 i) j
A:en papillote.  法语自己理解
  D* X+ Z0 C; k' t; K17。Wing or Club is considered a
8 o# N% c9 \1 V! F, A. P" |翼和CLUB 被看做是一种...
% c/ M0 x* `( c5 n" `" hA:Bone- In Cut     带骨切
' l0 Y1 m* p- W8 }$ q: B8 f18。New York is considered a   纽约牛扒被看做是一种
# f- u8 f8 \1 IA:Boneless Cut     无骨切4 h2 J$ D; O  ]
19.In general, a court bouillon for freshwater fish will contain
! c2 B5 b( o( k1 J+ ^; p7 }3 c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
+ m0 L- }- W6 w. C& ^( g* z* ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
' B3 m! F+ E* u2 e- H' p6 v和做海水鱼同样数量的调味料和香料
; C; R* x  Z1 x/ f5 V20.Anise is very similar in flavor and appearance to
6 S* y/ v' h: ]八角和下面的那种原料有相同的味道) j; x/ ^2 Q( a  r6 @2 e0 J, W, ~
A:fennel  茴香" P1 t9 _- X1 _1 t* l
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( z2 f9 h+ i$ A) F下面那种原料更像大葱且有平面的叶子% G# k! ?4 K9 J+ x& c
A LEEKS  似蒜葱 (这边人叫京葱)& ?3 F: \1 o- ?: J6 Y
22.Which of the following cutting shapes refers to a small dice4 P8 f7 d7 W  \4 Q# E
下面那种刀切形状指的是很小的粒(末)
1 B! H5 u: V: o+ ~5 z# Z/ JA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
3 i# C. J( C7 r% A, [( t) J2 h  T23.Oil is added to the water for boiling pasta in order to. j: x% i& v9 r' `1 a9 `
向煮沸的pasta (意大利空心粉 )中加油是为了
3 M. ^8 k& s9 M9 s" T* V' y! GA:prevent the pasta from sticking and to minimize foaming action.1 h8 G7 t2 G. ?2 R5 }8 n
防止面条黏合并降低发泡。
, A3 u+ y+ x" `/ E" y$ w% |' r6 Z24.Which pasta dish features pine nuts and basil?  a4 Z' e" v5 T" M' ^+ r) p. c) T
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
- T) a  R9 A$ v3 N5 rA:Pesto.一种绿色的意大利面酱 ) P/ J, I* r+ _. y2 R4 T% r
http://www.tianya.cn/techforum/content/96/563836.shtml! I2 |9 H7 |. ]
1 P( F% S" y" b) f# v3 I* s3 v0 b
25.Which of the following is a spring vegetable similar to spinach?) v4 b- e, A! b# F5 J  q
下列哪项是一个春天的蔬菜类似于菠菜?" W- H* X, l1 V& B# C9 T3 L
A:Sorrel. 酢浆草。3 ~' w) c" {) L' f/ v3 c3 ^
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:
. Y8 X- A* r2 G6 T( X7 B7 F哪位厨师最早带来高水准浮夸的美食' b6 `* Y- p; {$ B
AAntonin Carême 人名 安东尼·卡罗美, w! B; a- H/ t) p

1 I- P6 Q3 `( g$ Q" b6 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 C2 U# k0 k; z! A. ]8 n% f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) Q5 q( @. a5 Q2 F  [
A:Cast-iron stoves         壁炉
/ I' ~9 X" `" I: {' S; }4 a" F6 v: Chttp://www.usstove.com/products.php?id=6# g: V6 S  e6 O* s1 ?& {

/ Q& v/ x' [/ a0 P% K& ~9 o* a4 h" S28.The French term used to describe the roundsman, or swing cook, is:+ V4 o1 _& Z: P1 t
法国术语,用来描述roundsman,或摇摆厨师是:$ K4 F& P. C3 V1 z7 x; u0 ]/ F
A:Tournant   图尔南. e& o+ O* q3 q6 o' `
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29.Another term for the wine steward is:* i- K+ L+ b3 Z7 y
葡萄酒侍酒师的另一个术语是:
! T( a/ M4 D. P7 QA: Sommelier 侍酒师7 i" p$ b7 V/ Y5 y+ P9 j4 F: }/ K
- S& [, s' G8 _  W
30.Molds, yeasts and fungi are examples of a:! m+ ^+ v5 |5 K& u* p5 z
霉菌,酵母菌和真菌是一个神马例子
& j7 [$ H) W( U" i; s* jA:Biological hazard 生物危害
/ h% G5 }* b" K+ W. M9 P. d8 s3 w7 `- b0 m
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" }4 y, y8 v/ ^  O9 a
根据加拿大食品检验局,食品的危险温度区在多少之间:, G* K+ M/ [  H
A:40° and 140°F (4–60°C)     4-60度, P3 C9 a; _% k- m; v+ e
  P( y$ @# d3 t' ?
32.All bacteria need the following for survival:
! [8 ]+ d6 Q7 ]1 O; D: F所有细菌生存需要以下哪些内容:) |" |# S! J5 q1 ?, b, p7 {9 J: O
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
/ s( j3 g) f5 l2 J' W2 X5 b
; h! |' ~) P& a! T4 k$ [+ R33.Which of the following correctly represent critical control points in a HACCP system?4 Q% o, ?! }5 A( P
以下哪项正确表示了HACCP体系的关键控制点?
; v% z4 ?- s( kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 C3 z/ d. _, G4 o- {8 |% x
食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 O7 p  ^$ k% w' n. v: W$ m- w$ g
4 s& T6 b7 M% P% _5 u
34.Which of the following is not an example of a carbohydrate?( F+ T& Q. e2 V. o) U4 Z, V
下列哪一个不是碳水化合物的例子?
5 U' ~  ^% I7 K# u* mA:Essential nutrients 必需的营养物质
) c' |, g# {' y; W7 s, {9 [( f* K5 P
" p1 e5 Z8 a* q35.The process by which a liquid fat is made solid is called:
6 g9 l6 |2 c0 D- n/ R液体脂肪做成固体这个过程叫什么
: d! y; w$ n7 c2 F' CA:Hydrogenation  氢化- ^9 l2 |7 _& @- {' d9 n1 U

/ N* A# G5 L$ G: v36.Which of the following is not an example of a fat substitute?
/ o, ?" p" s! b+ m! o1 b5 H5 M下列哪项不是脂肪替代品的一个例子
* O: f' z# y2 j1 ]A:Acesulfame K  安赛蜜K表
4 n+ G/ Y8 \" F! T7 ~1 A# f7 G. e! k4 i# d3 _1 W' X; y1 Y* d
37.Health Canada requires that a product labelled "fat free" contain:) \' P. d" a4 P* _) M7 ]
加拿大卫生部要求的产品标有“不含脂肪“包括:
9 F7 k3 X. x6 t$ O! SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! ]& N4 U1 [5 G. ?3 x
/ |. e3 j3 u2 s2 E2 G- `! I38.Which of the following is not a problem associated with converting recipes?
) I; `/ |7 i4 m8 ]9 t$ j4 P% l下列哪项是不相关联的转换配方问题?  h) Q% r# I. u7 b) B# z$ b4 s' x
A:Unit cost 单位成本
. ?4 l9 c/ g4 F2 t6 k3 h( v- _- k; O
39.The condition or cost of an item as it is purchased from the supplier is called:
0 \7 b' G# o! t6 d- T* ?8 t& o从供应商采购的物品的品质或成本叫什么6 Z; p; n; j$ ]7 y, [
A:As-purchased cost 购买的费用5 g0 \9 y& j, b# Y. p8 A

( e$ V2 u# x0 J# g! E40.The amount of stock necessary to cover operating needs between deliveries is known as:+ E/ Y5 L9 [  t6 o; c0 E& W! S8 U3 l3 E
在新货到来之前用于日常所求的必要库存量叫什么
8 j6 }$ I1 j% t- jA:Parstock 基本日常最低库存
: \9 }/ y5 z+ R% m) M9 S
- a  K" l5 L' p41.Which of the following abbreviations is used to describe the proper rotation of stock?' T, d1 L2 \: T% ?! L; ~# X  _
下面那个缩写是用来表明正常库存流程?5 n/ ]  Q2 M% b- x) s
A:FIFO=FIRST IN FIRST OUT 先进先出
4 F# N  S* K! q
; q- K; j. [2 g! T/ O3 e2 |42.Which of the following knives is used to turn vegetables?" R7 ^5 D9 U/ B$ ^! i  n% i
下面的那把刀是用来打开蔬菜吗?; s# j% t- H; S5 A+ }, l- R( s
A:Bird's beak knife   鸟嘴刀2 G# f* l8 p5 f2 f
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
8 d1 w' C( S: {# @
0 n7 T& M4 y4 m8 Q2 l) [7 m) U43.What is an instant-read thermometer best used for?
; Z" `- |% K( Y  S4 s' @即时读温度计最好用于那方面?
. ~" S, O+ J$ ?. d  t6 pA:Checking the internal temperature of a roast 检查被考物品的内部温度
- j4 \7 p$ {: X1 y
' c5 E' D, d. B" b2 j1 s* V44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?8 @) B" z5 L3 Y; \9 |  X4 E: J
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 c# T) ^. R+ e: O8 O
A:Cast iron 铸铁
- i4 U* `6 x& o) A$ B0 x0 A0 A1 I
. r. W8 _. U9 W7 Q( a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
4 K) l) q1 E" J" ^哪件装备下面有一个可移动的碗和一个S形叶片?
; N! ?: v# t, Z6 e- G1 c- B- lA:Food processor 食品加工机+ N2 ?) X9 W# \9 }7 Z0 s" B' g" d
http://www.google.com.hk/search? ... iw=1263&bih=572
+ c- Z# B% Z: V/ V1 O4 G( V
1 ^: b+ V7 A3 q! P7 R46.Which of the following is not a rule for knife safety?7 ?/ D3 z3 b) h- V0 N, P  Q
下列哪项不是用刀的安全规则?7 a, ?: H2 T5 p
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 {$ z. O. Q! D9 C

' j$ F. y0 R; \6 p3 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% Q; i: x8 E" I# j( A4 D; M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% ^0 D" _' T2 l
A:RondellES , S/ T) z- K- Y$ {! R) \/ O+ |8 n: ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
  P; p. s" E& \
, l9 I8 g/ l4 h  I+ o48.Which of the following is a diced cut used to garnish soups?
/ V$ B: _: x: V* h下列哪项是切成小方块用于汤的装饰?* j* m* |2 R& l- R7 K: M, E
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
' H/ \( N6 a( v; J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 }& k) C  X% f+ N2 t! c9 ^% h  N: g5 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!!——
  O( a. L  [4 {2 r" t' JA:Gaufrette
1 U( q! R. d( _: ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 R2 J- ~0 G+ C, _, _3 w! kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 L' k6 T/ `' ]& T4 Y; \Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# R/ Z/ ]0 y8 d9 _+ V& f

. v( t9 N1 p" [# A7 `50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ F8 G2 p7 w0 {
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)
% j4 {$ T7 }4 X& W8 s% v$ B: n5 P* Z' L" VA:Cilantro 胡荽叶 香菜# r) {  |8 I& P1 @5 I* @' m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 C9 q: f$ v) L: b5 ~/ q  ~
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60.Allspice is made from:
' O5 {' S- p/ L 多香果,  多香果香料是什么; u  k* R1 O' g( a$ n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ I( Q2 Y; A6 t5 G( ^( \  v1 ZA:A dried berry 干浆果  `& h- Y0 r7 O- ^5 E

/ Y3 F# t9 C, w61.Which of the following are used to make a sachet d'épices?
& H1 G9 M( l  x9 o" i下列哪些是用来做香包德épices?
( l$ F6 \; s4 }+ l! n+ Mhttp://www.sachetcatering.com/
$ ]3 q% C6 ]& u6 X+ h- K' r$ XA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# i7 r7 t3 @, O4 s8 \
: T8 ?* w) n! }$ x% Y% u  t
62.Which of the following condiments are not soy based?9 P' T, B( w6 ]3 f
下列哪项不是酱油调味品的?! J/ x; z* s/ A' ~
A:Wasabi 日本辣根; E3 i6 F6 C( d- F" ^7 X- E

5 t8 }+ Q) C* I+ x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:# F, v4 V6 T% o3 ]6 z" O
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:
/ o8 e* R8 \" Y/ H& UA:Pasteurization  巴氏杀菌! {6 l& T* i6 Y% N$ q

" S5 M, f0 t! {, X  r64.Which of the following steps is not the correct procedure for whipping egg whites?- m! ~5 ~  w1 _6 J$ G* N
下列哪个步骤是不是正确的蛋清搅打程序?
- M$ @! \' u% X3 y) a% V4 t# VA:Allow to rest before use. 允许休息后方可使用。+ l+ p! u( g% t4 I7 ?6 w9 Z) Q9 C
- i( L- ]5 H5 M0 A1 {, p
65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 T# V5 F2 b- h5 {& }3 L$ AA:56g and 63g 56克和63克2 l: d4 ^) j+ S; Y7 k- c- ^, Z
3 S+ E6 Y# @/ Z  F' K, M9 \5 U! W9 r, J, E
66.Evaporated milk is a concentrated milk that is produced by removing' b2 W+ K6 H8 L! N" X7 v
炼乳是一种浓缩牛奶 是去除什么做的! i+ P3 I4 P7 G7 i
A:60% of the water 60%的水
  e, f' _" Z- }4 x4 ]' {
7 u3 `5 ?% L' j/ X& t( I7 U: D67.A method of cooking that transfers heat through a liquid or gas is:- y5 X/ e, ~. Z" Z: l) q1 b+ w$ A
一种烹饪方法,通过转移液体或气体是:
, N0 }! A/ m9 Q0 ~! yA:Convection 对流
% g# q( R. r* p" L+ l. A6 |/ V- Q
! |4 F0 C$ n' ]3 y$ T0 e68.The cooking of starches is known as  烹调的淀粉被称为! M3 S8 O, V6 w
A:Gelatinization 糊化
2 K& }+ S+ p( }  S" ]  D
% s2 m: L$ I. X9 }69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( H- ^( R/ g' B
A:Braising 烤+ u% \9 B1 l. t$ C& b

3 U# [. z6 W1 O7 K& W2 X70.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:
, \: L" D0 M  EA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理; y( |3 L. a0 g6 o7 \  q% \, a

0 z- X9 `1 y, U1 B% v0 i) d" L71.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/ b2 u% Y) L9 d# \0 N# c0 A
A:Fumet 原汁
/ ~$ h' @4 x: w( ^8 N* R* K) R% R
/ R) h( n- \* U! [9 m72.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- r4 B" ^0 F9 Q( j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 D% F6 z+ o7 O8 Q6 i

$ y) m  s) O0 {* a73.Which of the following is a principle not used in stock making?
+ E& M' h( [& r5 {7 R% s& o/ E' p下列哪一项不是用于制造高汤(低汤)的原则?
( j  {% {) s3 p/ h# ]* N! O9 zA:Start the stock in hot water.开始在热水中操作
) h, O/ J  B) |0 ?& a3 u, M- s$ J) d) M' x7 X
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- r6 x; q1 c6 ~
A:Remouillage 法语熬汤
; F; s" U) M' D" D# x. Fhttp://www.haibao.cn/blog/post/176242.htm
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