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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。
2 j9 L+ A, a# \* D, m
5 x& h" k/ I1 W2 A( s7 x! G+ [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。
8 j0 y$ Q8 K/ G# P6 X7 P另外,我还会找一些资料方便大家学习。
理袁律师事务所
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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
( b# ]( C2 X9 S' K' t$ x. ~1.Which of the following methods should be used to determine doneness in a New York steak?( J, U( u2 `$ ~  e7 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)$ C9 B: g5 ]* x; m1 j! D% f
A: pressure touch. 压力触摸
" t2 d1 h& W/ W+ [  Y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 C5 w$ k% @2 S; S/ @3 l
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* L4 L7 q+ n) Q- D
A: acid  食用酸0 t) R2 G0 q4 e" M
3.Vegetables are major sources of which of the following nutrients?
: v& l2 H, Q5 M蔬菜中包含的主要营养有哪些; G% Z( E$ k% r6 f
A:vitamins and minerals. 维生素和矿物质。
7 b. e: ]) b! _# }; U4.Cauliflower is commonly served with
% U7 Z0 m! x# \2 }8 j花椰菜(菜花)最常见和那种酱汁搭配
, q; s, ^8 ~" gA:Mornay sauce. 奶油蛋黄沙司
. P8 Y  X- S5 }, _; X7 g7 {) B" [5 M/ w5.Which combinations of products are found in pie dough?
; F) U4 G; k. b; B' v3 |& ?9 P下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)) K/ t0 W5 Z' C5 A6 J9 ~/ C+ X4 I
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
4 p: b- z# o& F5 x7 `  g6 N; o! @  I$ t6The French term for mussels is 法国语青口(海红)叫什么; i+ C1 I- S* q, k+ K0 G, f: M
A:moules.法语青口,海红
! i& ^2 ]3 m8 U7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
  i" v7 J9 i; H# m; k3 C  D7 }A:faintly fishy. 稍微有点似鱼味
+ C8 k* y5 z7 X# T5 a! F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用% w; `; X2 T# u4 ?. z
A:2 days. 2天
& Z) e" M0 r+ b* T9.What are the principle ingredients in ratatouille? ' m8 s5 m. u  p3 G6 \1 C
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)5 a3 M% W. }; ]/ c/ j
A:Zucchini, eggplant, green peppers, onions and tomatoes
& D2 q4 j7 U0 D6 }# u; s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 K- u( z2 g; [* A, n
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
" T9 o7 H. c& h+ W' A; WA:cook food in quantities that will be used up within 20 to 30 minutes.+ b- `6 v& \- o. |) [$ }/ w7 l; w
大批量烹煮食物要在20到30分钟内  U4 U4 A" N' g
11.What person has the authority to issue a Health Permit?6 k+ I. @% h, m: f# _& o
谁有资格颁发健康证(卫生证)。8 B) h8 {5 {2 @2 T/ I" V& ~) r
A:Medical Health Officer.  p! B1 X3 D4 @0 c! m4 z4 [3 Q
医疗卫生官员。5 g& _7 k1 d6 A$ \' o& _
12.For what period of time is the health permit valid?
8 j. z% t2 K4 f+ A' u! q3 z健康证的有效时间是多久?
  w; n  B# r0 g- X  Z9 FA:12 months.12个月# A9 s. v5 U- Z6 N
13.In the area where food and drink is prepared, the ventilation system must be able to change the air3 H9 s4 @; a; d, \2 N2 k
在食物和饮料准备区,通风系统换气的标准时什么& Y2 y1 x* Q! O  _/ L  ?( r7 n
A:08 times each hour. 每小时8次# f5 _7 R! H5 L' V* l% `, `: i
14。The minimum temperature for manual dishwashing in the wash sink is' t1 O- E. T. K4 |) L! ]1 l$ l
手工洗碗,洗碗池的水温最低多少度?; K( G/ P) l3 W5 S  z
A:110 degrees F (43 degrees C). 43度
3 w% g/ H; F/ [15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ H5 {6 r; H- w6 V% p- i用洗碗机洗碗其最后一个工序冲洗的最低温度是多少7 r0 A7 r2 G6 s  B# ]( a
A:180 degrees F (82 degrees C).  82度
- B2 v% ?' Q4 o" L16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: k1 m7 r( b; a" K
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
7 W2 x, Y4 L) ^6 @, E' XA:en papillote.  法语自己理解, S: K1 |% J* U1 R7 A3 ]6 C& i
17。Wing or Club is considered a: k6 O0 r, y/ k; P* J
翼和CLUB 被看做是一种...
* D- j, k5 x0 g1 G" B0 HA:Bone- In Cut     带骨切
% ]% k+ N5 m0 V. t* w1 |* g" ?18。New York is considered a   纽约牛扒被看做是一种
! v" T# g% P8 xA:Boneless Cut     无骨切
4 Q. ?( T8 g3 y. g19.In general, a court bouillon for freshwater fish will contain; U3 \/ c" q$ 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
0 E8 ~. ?  D' }. k2 aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.. T2 J9 b# x. T# P
和做海水鱼同样数量的调味料和香料
8 x+ Z+ ?4 o  p! r- d1 t20.Anise is very similar in flavor and appearance to( R. V# A1 Q# ?5 c  ?* o
八角和下面的那种原料有相同的味道- U" B+ b( x0 l4 U" F5 [
A:fennel  茴香
! F% ]. W3 h0 V% R& O0 q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 y( y0 ]8 ]9 K6 s9 B下面那种原料更像大葱且有平面的叶子9 ]$ @6 B6 U7 ^
A LEEKS  似蒜葱 (这边人叫京葱)
2 k. X8 B7 v/ U+ ?! O* `4 i22.Which of the following cutting shapes refers to a small dice& f6 b$ g; z3 M9 i" `7 m
下面那种刀切形状指的是很小的粒(末)8 Q7 n) L$ ~2 E- W
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- ^6 u" M0 O. E# _) o3 T23.Oil is added to the water for boiling pasta in order to
/ p& p; Q8 `5 Z! z向煮沸的pasta (意大利空心粉 )中加油是为了
7 W; m7 r* J7 e( m* P7 gA:prevent the pasta from sticking and to minimize foaming action.+ m  i) l8 k  E- V/ R
防止面条黏合并降低发泡。5 k  G1 K- k, ~# |( `9 c2 o
24.Which pasta dish features pine nuts and basil?. i$ e; }0 @  ?0 v$ I, i- E
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
: t- [0 h7 x7 |5 t, c* uA:Pesto.一种绿色的意大利面酱
) C4 ~, s: u* Y/ M8 e2 A' {http://www.tianya.cn/techforum/content/96/563836.shtml
. v9 `$ C4 |" _* I) E) }: I1 c3 k3 X! N1 Z" U3 U2 d
25.Which of the following is a spring vegetable similar to spinach?
$ y& m  ^, D- G7 Q( p下列哪项是一个春天的蔬菜类似于菠菜?6 @: E0 g& a/ ?' m- Q% y
A:Sorrel. 酢浆草。4 b- }' W9 _5 v2 b1 @2 w
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
大型搬家
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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:6 Q3 c7 |7 K9 `% Z
哪位厨师最早带来高水准浮夸的美食% P; p8 G5 N2 v+ n  P' y3 ^& N) Q) E
AAntonin Carême 人名 安东尼·卡罗美: B1 C) H0 T5 a6 T. G$ Y. G

6 Q! z! |, z" L! H: M6 |- K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( w2 j6 M) P  A2 M3 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 。. z' m: h, {. i- m; c& v# u9 N  t
A:Cast-iron stoves         壁炉$ h0 p! {. M8 r* T- A
http://www.usstove.com/products.php?id=6
; F9 n$ D* t* K1 y! v; r4 [- s  \) u# a. Q, L
28.The French term used to describe the roundsman, or swing cook, is:( M1 m3 B% [9 B+ J3 j$ b: o# ^/ c$ x
法国术语,用来描述roundsman,或摇摆厨师是:
: l5 b+ G: a  U- E$ }% LA:Tournant   图尔南1 t* Z; s7 L3 h% C$ N2 ~" @0 e

6 K4 Q& m2 c- r7 I$ n29.Another term for the wine steward is:
5 i1 V  ?6 E7 T* w, ]0 J葡萄酒侍酒师的另一个术语是:
( f! q9 ~, ]' b) ^$ G, p9 AA: Sommelier 侍酒师) ]* d2 {8 \' v1 M( s" Y9 g2 A5 d
4 j/ ?( }# y5 D- y6 \; `4 H
30.Molds, yeasts and fungi are examples of a:. S, @3 A5 z. ~; f
霉菌,酵母菌和真菌是一个神马例子
( M6 ?0 {, [! [A:Biological hazard 生物危害
  r0 d* r" x. ~( A$ a: ~  u
& f/ J: v6 O/ {$ B7 e  g( j, C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. S" ~  X. ^' r2 n/ n, C根据加拿大食品检验局,食品的危险温度区在多少之间:8 G1 d: R8 X: Z( t
A:40° and 140°F (4–60°C)     4-60度) R5 ?+ ~  i* x2 f# `

& |/ v% l% v/ v0 t' S2 ]: B32.All bacteria need the following for survival:
! B9 A7 x% \& P, X' K2 s& g1 R# Q! ]$ F所有细菌生存需要以下哪些内容:+ W- p' q) _4 v& A1 t1 ^1 {" A
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
4 j+ P+ {: a+ H8 b! x) @9 J# ^% X% P
% T6 D# V( b3 C7 q33.Which of the following correctly represent critical control points in a HACCP system?
- a' ^+ E7 T! Y  N以下哪项正确表示了HACCP体系的关键控制点?% r1 t6 h* r# o. \7 M* D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating * f! O5 b: t- S; k# J
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 D& s$ E! y* w& n8 |( D0 L9 E) j3 q2 T9 z/ t' P
34.Which of the following is not an example of a carbohydrate?( R' b$ m! ^" V$ M# q, Z
下列哪一个不是碳水化合物的例子?# {4 `3 u0 N7 a) M% c
A:Essential nutrients 必需的营养物质) Y3 g* J3 {, C5 X5 M; c' I+ [" v
: Z$ ]% \  z: f( d
35.The process by which a liquid fat is made solid is called:1 c  u4 Z" w6 C# E5 ]' i
液体脂肪做成固体这个过程叫什么3 O+ I( g0 J: }4 V0 e
A:Hydrogenation  氢化, n/ {2 {/ A  h' v6 F4 ~7 r

+ S3 i! X% q' `: H+ @36.Which of the following is not an example of a fat substitute?) s/ A: z7 _- u/ H
下列哪项不是脂肪替代品的一个例子. o# z: e5 g4 W0 m8 E" q
A:Acesulfame K  安赛蜜K表
/ c4 p$ k4 s( x7 Y& @% L, T7 f, Z: K, W/ I1 {% |
37.Health Canada requires that a product labelled "fat free" contain:
+ q2 s9 y1 K4 s' G) H0 z加拿大卫生部要求的产品标有“不含脂肪“包括:& p$ E0 |1 i; l9 ]/ k2 |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
3 W1 G' N; L% V9 @! U
( a" P& ]$ t4 \3 B1 a5 t: r38.Which of the following is not a problem associated with converting recipes?1 P* A% V) H1 ~
下列哪项是不相关联的转换配方问题?
' T! ^* f5 D( z4 ]2 U9 dA:Unit cost 单位成本# {- R+ X0 U6 ~! q: x2 q

9 c# o) I3 Q  r/ [39.The condition or cost of an item as it is purchased from the supplier is called:7 f# ^9 |8 x' Z5 }9 w: e& ]
从供应商采购的物品的品质或成本叫什么0 v8 G4 u* m( \% |+ |
A:As-purchased cost 购买的费用
8 `9 O2 r. H# J& y1 S1 P, `6 e
' @/ u. J  l% h" W9 k% h40.The amount of stock necessary to cover operating needs between deliveries is known as:
. i+ C) f# d/ J* M& v, n在新货到来之前用于日常所求的必要库存量叫什么( R+ D) c; V8 D+ {. Y
A:Parstock 基本日常最低库存
  Y6 R7 q+ r* Q8 o1 G3 a7 u1 \5 p2 }! @8 O" S1 i
41.Which of the following abbreviations is used to describe the proper rotation of stock?& g* q3 a& w0 H6 d% V' i
下面那个缩写是用来表明正常库存流程?
, n" m: ?6 A2 B6 bA:FIFO=FIRST IN FIRST OUT 先进先出
% p" d: W# V/ r# m+ X4 {6 O7 T# E0 e9 p1 D/ o4 |) R
42.Which of the following knives is used to turn vegetables?, d/ F) ~% z5 ^! x9 S
下面的那把刀是用来打开蔬菜吗?
) S/ b' V/ F3 f$ `2 `  u  HA:Bird's beak knife   鸟嘴刀2 k$ Z  E9 G6 B) u- a6 Z4 U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& h; ]1 g/ ]  D+ p
0 F# S& C0 s- b, |3 O9 Z% l
43.What is an instant-read thermometer best used for?
& a# N' B+ w& E5 g& C! l$ _即时读温度计最好用于那方面?, y  [8 P; Z- u, p: _
A:Checking the internal temperature of a roast 检查被考物品的内部温度
. S$ E0 i4 v" E$ A4 e0 v- u3 [0 p% [& q
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; m( T2 Z! S. M1 [: \' V( c* {下列哪些金属材料受热均匀,通常用在铁板而且非常重2 B/ _# @' T. ]- Y$ e; R
A:Cast iron 铸铁$ j" S% o/ u% m0 p# E. X# R
, k8 l7 B' J/ t7 O5 N/ K
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# z8 |$ J2 ~/ V3 h/ y
哪件装备下面有一个可移动的碗和一个S形叶片?! [5 f* z7 |! _1 H! S
A:Food processor 食品加工机- k" n1 [. U, d; v2 V" O$ @
http://www.google.com.hk/search? ... iw=1263&bih=572; U" L8 l: w1 t) n8 v# U3 O

& S+ h4 D, U2 N% w# |" i46.Which of the following is not a rule for knife safety?
: D( I) G9 T  n" ]& L# J1 \, R下列哪项不是用刀的安全规则?
$ i) X' I1 e0 s5 @5 ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
6 D2 X4 g  g, Z* y4 Y  y+ X9 k  S/ L2 U# k, }
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ U6 |- U5 K/ e' L) M把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' S# j" R9 f: U( s  [( ?
A:RondellES
( M- a1 j! N4 ?- @4 z% Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 _* ^! u5 W% ?: U8 E
% G+ _5 c+ f' u- ]  F! q1 s
48.Which of the following is a diced cut used to garnish soups?
5 n, M( J% A* k/ Q0 r下列哪项是切成小方块用于汤的装饰?
+ r6 F3 L7 L0 m, B, JA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 ]# J, x. h8 G: y+ F6 Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; }0 \8 J- \4 k2 C' e1 `( @( }
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!!——
1 s0 U9 |( k( K" U. ~$ MA:Gaufrette 9 b- h* `  N4 z
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. x# n5 ]5 l) I' C' umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) T" q2 V3 n; W# Q5 j( |% C1 VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! w4 h) j0 B, I: a- Y% f3 G' C

* {) B( Q; ]& A% `6 }- l1 l, _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! H/ X: C1 ]# y6 |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 J- p% ~# r2 ]; GA:Cilantro 胡荽叶 香菜
5 a' |6 t+ Y- o8 j& Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 J/ |  A% i4 @3 D9 d" P- ?( ~9 _+ w4 d: f) j2 m; Q4 k
60.Allspice is made from:
1 [& Y  j; T/ G9 [9 e4 u 多香果,  多香果香料是什么
8 T. U: N) |) Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" w' h0 L  s8 P! }A:A dried berry 干浆果
! V# m, x: ~4 V0 ]6 I
. t4 c  d2 b2 @* m, v61.Which of the following are used to make a sachet d'épices?
5 O: O+ v% g9 L( a/ ~下列哪些是用来做香包德épices?
' C6 y& n' S) s, [! Y2 Thttp://www.sachetcatering.com/
" ]" n8 _7 W  ]( Q: Z% C0 a& CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 m" k1 @1 Q$ }; T

; D: F9 P) J& ]; J4 A1 g9 o% E62.Which of the following condiments are not soy based?% M" l- B4 B' q. ?( ?6 M% ^1 w
下列哪项不是酱油调味品的?2 I! `) y0 K7 H: ]+ [
A:Wasabi 日本辣根% R0 s6 v7 y6 @$ Y* {  L; e& Y

, i6 C. g  K! M; B1 ^+ W  Y5 \7 k63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& K$ }1 M8 m0 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:
: W% b1 Z# M+ Y9 AA:Pasteurization  巴氏杀菌
/ ^# y8 F9 W2 z' I5 P
5 a3 |0 {* t: I$ l/ L4 x5 z" O64.Which of the following steps is not the correct procedure for whipping egg whites?# `$ |( x' n- n( M; q  w6 B
下列哪个步骤是不是正确的蛋清搅打程序?2 ^& o# e; i6 v) H% r) Q. F
A:Allow to rest before use. 允许休息后方可使用。) _8 z4 T$ _# }; G4 n9 F& G2 U: r# x

! i. Q& b3 b0 c' d3 y* z- j; |3 F65.The weight of a large egg is between:一个大鸡蛋重量介于:0 J+ j" k# Y1 ]  t4 v
A:56g and 63g 56克和63克8 c! J* A- F: ]" }8 X. x: H( l/ z

9 n! O* T1 g$ n- W% {7 C; o66.Evaporated milk is a concentrated milk that is produced by removing
6 T0 w2 V! F; I- Q' q炼乳是一种浓缩牛奶 是去除什么做的
, @) N) D3 v! z5 n; }A:60% of the water 60%的水
: @9 I2 E6 K: p  j, K
0 t2 F. b, `" V7 S" G% i67.A method of cooking that transfers heat through a liquid or gas is:
, x6 Y$ S5 L1 ]) y) k一种烹饪方法,通过转移液体或气体是:8 z6 J, C" |5 w+ U# U$ l
A:Convection 对流
/ o1 V' \) a2 h: i; b. t3 N: B' z  m, L! ~6 u
68.The cooking of starches is known as  烹调的淀粉被称为" e% O0 M7 [( ^8 S+ c8 ]
A:Gelatinization 糊化! z7 n& ~8 Q' j  j7 ]1 [

' x) F# W4 V! R; T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ w$ O9 a$ h# N, v
A:Braising 烤5 T' e  C$ l, ]8 c' Y* B; Z* W2 W" x
! o5 a5 ^* f$ n$ R' c" |
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:
2 @) B7 O0 B- Z1 k& KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
8 J' }. D, l  g7 i1 j
9 b+ o5 a$ F6 t3 J$ }; P; I# @) }/ ~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7 Z% R0 D0 l5 d# _  n# \' w
A:Fumet 原汁
0 V5 j( t% t5 ]6 ^, n) w% o& m
' F$ A6 }$ I8 l. u- Q( k+ n72.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$ |( i: x+ r6 L) g) G7 ^' F& O0 Z. v
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( K4 a! o3 D- G' ]
% d3 @1 p0 B7 D9 \4 b3 H  d+ I
73.Which of the following is a principle not used in stock making?
/ j9 T1 P$ V6 P1 m* y" ~3 \# H下列哪一项不是用于制造高汤(低汤)的原则?1 j0 C4 D- I2 K: @9 v
A:Start the stock in hot water.开始在热水中操作  u. u1 `1 c! }, s$ F* ]

" T* ~8 S! l. O! {+ o74.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
1 @0 q7 T' q$ O5 Y4 e2 O1 \A:Remouillage 法语熬汤
  P$ g6 d0 F6 Dhttp://www.haibao.cn/blog/post/176242.htm
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加油!
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