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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 f: h. h# _/ I9 Z6 I/ p, y4 C" G. Q, @% R5 }
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。
5 n; n' O, t5 P3 W; a. L! Q9 f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
. h# [* O8 w2 f; q& Y% F% g% R1.Which of the following methods should be used to determine doneness in a New York steak?
& Z1 R8 r: i. B* M9 i: 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)% B2 C% ?, Q( O, u
A: pressure touch. 压力触摸
. K) u5 ?! a# k% L# n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! Q4 x$ Q2 x9 y. K0 P4 h: L3 Q7 m5 r
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
3 l9 a( a2 s! w, r3 zA: acid  食用酸8 r, p5 ?6 y8 }0 p9 i/ q% ~
3.Vegetables are major sources of which of the following nutrients?
6 H! q9 o$ N$ C* ^3 S蔬菜中包含的主要营养有哪些+ O( ^1 t1 H( b% R4 J( U2 _0 q
A:vitamins and minerals. 维生素和矿物质。5 S3 P+ @! v2 M; n( t
4.Cauliflower is commonly served with% h7 T; Y  o$ s: M6 l8 y7 [/ |
花椰菜(菜花)最常见和那种酱汁搭配
* @) q) t7 G' JA:Mornay sauce. 奶油蛋黄沙司
9 c2 W1 p. H! `* v, \1 O  i7 k! i( a5.Which combinations of products are found in pie dough?6 H( J, T8 U$ h( z; m- h1 @
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??): J5 q. P. g) \
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。0 S2 b" T' N7 }' }& c& S
6The French term for mussels is 法国语青口(海红)叫什么
! y" p" E  z$ j/ t* q4 ]A:moules.法语青口,海红# ?" s( d3 D. _1 d' y/ t
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?, z$ C: P4 q% ^& M3 o% v; t; R
A:faintly fishy. 稍微有点似鱼味% |" u9 S, {; m% s3 P# |! {
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用. z6 ]* p  X7 U  f- U
A:2 days. 2天
/ P0 W1 @8 x* l6 W8 n9.What are the principle ingredients in ratatouille? ; }% t4 R9 j) b7 Z
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
% V( A. e( e- d( C. o( e7 _A:Zucchini, eggplant, green peppers, onions and tomatoes
( q8 b1 z2 @' K, V" z. o) x西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )3 }, {! Y% Z  ]( U- y/ f5 d; [, {3 O, _
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
6 V# h5 w% B+ U5 `2 e$ s! LA:cook food in quantities that will be used up within 20 to 30 minutes.
8 I9 }- W/ c3 I0 w大批量烹煮食物要在20到30分钟内# P: k# o' V& K  U; ]1 B
11.What person has the authority to issue a Health Permit?: r/ F- {8 i/ V( S, c% c
谁有资格颁发健康证(卫生证)。
( z/ ]8 ]1 _5 a+ S4 q! \A:Medical Health Officer.
, T$ r; |7 v. E8 Y) A- ^$ H" i医疗卫生官员。
- V& J: f& e& D12.For what period of time is the health permit valid?
- Q1 s9 U7 x0 l; f9 W2 o- A健康证的有效时间是多久?
. z5 I1 l. A- |0 D! j( ]A:12 months.12个月
! p7 U, Z1 }: E- m& u13.In the area where food and drink is prepared, the ventilation system must be able to change the air6 Y, l: B" o7 ]$ t5 t
在食物和饮料准备区,通风系统换气的标准时什么
# S. ?: C+ t7 u1 f& \$ LA:08 times each hour. 每小时8次
3 J0 u( E/ P# X3 u* ~7 H6 Z14。The minimum temperature for manual dishwashing in the wash sink is4 `2 F: _; p* V- e$ x# q6 m+ g5 D
手工洗碗,洗碗池的水温最低多少度?: a# G$ A8 B6 v: m$ N* s# K5 W1 e
A:110 degrees F (43 degrees C). 43度6 U+ W7 x4 b1 F" [* \2 f
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 P" Q) A0 t8 ^0 h, q用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% ?, X) f9 V, W3 GA:180 degrees F (82 degrees C).  82度
+ d, ?' `# Q1 B) q16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
  ]4 z& L0 n6 Q+ Z+ f, F用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)- ^' k( z; y7 W5 u- k6 D
A:en papillote.  法语自己理解5 y: A4 s0 u( L9 R7 h  y4 A. ^1 \
17。Wing or Club is considered a+ u: i! M& Q: K7 f3 @/ S
翼和CLUB 被看做是一种...
) |/ G$ ?$ P: _% iA:Bone- In Cut     带骨切
) N* e% a& x5 i( }; R/ @# K0 q  {18。New York is considered a   纽约牛扒被看做是一种0 Q# Q, I4 n1 I! m( C7 x, J) F8 i
A:Boneless Cut     无骨切) y0 c3 `' v; d. F
19.In general, a court bouillon for freshwater fish will contain$ }( }3 ?2 F7 }4 b1 w+ f) ]
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
1 W) U& V: O( ~. p7 CA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  J, ]! J: |5 U6 h和做海水鱼同样数量的调味料和香料( W3 t$ N5 i0 c8 i+ _# X
20.Anise is very similar in flavor and appearance to+ u3 L( S; b% f4 A
八角和下面的那种原料有相同的味道
/ M! q4 l" Q. |A:fennel  茴香
' {& i3 a3 X2 O. j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves' c; Y4 W  }  s/ Q. Y7 I2 z
下面那种原料更像大葱且有平面的叶子
1 N3 O4 ?' q4 D9 ?: ]% Z! ?( _A LEEKS  似蒜葱 (这边人叫京葱)
) S- W! I$ c  a6 ?% _& P6 p22.Which of the following cutting shapes refers to a small dice
3 I( Y6 L, j! p! S6 L下面那种刀切形状指的是很小的粒(末)
5 d' q- J0 g+ t& |  ^! t: _A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
- r6 e: T0 E* {8 S3 ~23.Oil is added to the water for boiling pasta in order to
6 {& I/ ]0 |) f* e0 E/ L# w向煮沸的pasta (意大利空心粉 )中加油是为了. G2 f4 f+ ^( G! a1 r7 y: |. d' U+ B
A:prevent the pasta from sticking and to minimize foaming action.+ e/ X6 a& i' l3 p5 V" O9 U  A
防止面条黏合并降低发泡。
' y4 E; Y3 `* D24.Which pasta dish features pine nuts and basil?' }. T" K" Z' s
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)5 M/ \2 [: A8 I* Y
A:Pesto.一种绿色的意大利面酱
5 ~. E+ W- G2 j* Q) [0 Fhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 E" ]" A* g' g; o" h- ~
* G' Q$ b( u& O/ g+ E: C. n- E+ B25.Which of the following is a spring vegetable similar to spinach?/ M$ x2 W1 ~# b$ s$ X6 @1 t
下列哪项是一个春天的蔬菜类似于菠菜?. C. Z& o" G3 J% {2 @  s
A:Sorrel. 酢浆草。
, r/ R+ H0 Q7 }9 \, z. C9 s, c' ahttp://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?
鲜花(33) 鸡蛋(0)
 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:+ ]. b9 K/ v0 s1 d
哪位厨师最早带来高水准浮夸的美食
# ?' ]! [) i% I: oAAntonin Carême 人名 安东尼·卡罗美
( L- V6 X% z7 y
. v/ p% ]; m  _: r/ o& Z" q6 V8 I27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 X) \( u! B% p2 c! }: r2 K- c
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. r) }( ?( x7 CA:Cast-iron stoves         壁炉
- h9 y  [8 {' Lhttp://www.usstove.com/products.php?id=6
+ D( R8 d/ f/ M  p) K7 `* l7 D+ R, \$ K* s
1 Z' w* x3 ?" k$ I9 R/ w. O28.The French term used to describe the roundsman, or swing cook, is:/ g, O* |9 Z7 i4 q& l; N& @( o
法国术语,用来描述roundsman,或摇摆厨师是:
# c' K; j1 W$ Q9 W% AA:Tournant   图尔南7 k$ c1 M/ t$ c2 b7 z
9 `) |& S1 l8 Z
29.Another term for the wine steward is:
2 P& k# i! M; u. q葡萄酒侍酒师的另一个术语是:
/ S( P: i# S9 ~6 |A: Sommelier 侍酒师$ M  ~$ A5 X: d4 x) K: i

, Q: \/ M3 z( m2 t1 y- e0 q* I30.Molds, yeasts and fungi are examples of a:4 ~' c9 S# @3 ^& G& f
霉菌,酵母菌和真菌是一个神马例子
+ K1 h- o7 Y9 D0 J  [8 J& aA:Biological hazard 生物危害8 k; X* p: D, u' m( p
2 q; q( e- W, m! g0 E
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 _  k0 r. T- F3 e/ B1 G5 Y
根据加拿大食品检验局,食品的危险温度区在多少之间:7 N  V6 u6 w+ ~: ?( z: ?, W$ _
A:40° and 140°F (4–60°C)     4-60度
! e, k. A8 b' t+ l6 g  I2 ]+ P: O  e6 M6 t  e4 ?
32.All bacteria need the following for survival:; V1 F( W* O1 L7 ?9 y
所有细菌生存需要以下哪些内容:& P) f9 {& T" M! q0 O# ?
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值/ H- J" x: ]2 ]  T9 H" R: J/ _
/ Q; {5 r* a0 X  R! R
33.Which of the following correctly represent critical control points in a HACCP system?
# M+ a4 G; J& Y- \# ~- E2 d% O以下哪项正确表示了HACCP体系的关键控制点?9 w4 s0 v9 F& O
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 3 @) j) d+ r0 }$ v. \6 @, _- f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热) X% G- o0 o+ O* g

1 y6 f; P. X1 Y+ _34.Which of the following is not an example of a carbohydrate?
' T" ~6 h$ _# Y' \; F1 @9 v. k" Y下列哪一个不是碳水化合物的例子?
& K8 X: W+ ]" ~# uA:Essential nutrients 必需的营养物质2 D8 E' ]* |, A- w" P) N# f) u

8 U( K: y" e2 A; `5 B5 L) h35.The process by which a liquid fat is made solid is called:
: g; y/ Z  k+ \) ~) g3 |! o/ I液体脂肪做成固体这个过程叫什么
- H0 P& N5 a+ @' O' B- G2 a3 JA:Hydrogenation  氢化
/ f! G$ _5 }: C8 ^1 A; z
* H) }3 K3 b+ D36.Which of the following is not an example of a fat substitute?
. R) U, s; L6 V$ R7 a* U0 X/ u# f下列哪项不是脂肪替代品的一个例子. _5 p# g* K: \5 Q( l, t5 a
A:Acesulfame K  安赛蜜K表
% w- O  C6 T3 V' }$ W7 k0 X1 _/ n2 Z4 w* c6 c3 H6 L
37.Health Canada requires that a product labelled "fat free" contain:
  X8 j7 ]5 @  u) s) T加拿大卫生部要求的产品标有“不含脂肪“包括:
* L% F8 @, }; {8 e# I3 K8 `A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- k7 g% i  G0 v; f! S6 Q
! `5 {4 K* O0 {& N) M38.Which of the following is not a problem associated with converting recipes?
- v+ H( m- k1 }' Q& X下列哪项是不相关联的转换配方问题?
. x' i% {$ D/ H2 R! x( JA:Unit cost 单位成本
0 k. G8 w( }- N7 B
- w: G$ m, Q0 d* n( h39.The condition or cost of an item as it is purchased from the supplier is called:) z, r" o% l) O4 a# W) }
从供应商采购的物品的品质或成本叫什么; v4 q0 u, G0 k; K
A:As-purchased cost 购买的费用; e2 J1 m: C: o

8 \+ k5 N- C$ C) N+ [- [& |40.The amount of stock necessary to cover operating needs between deliveries is known as:$ z/ ?: q& u- s# [6 Z, n
在新货到来之前用于日常所求的必要库存量叫什么
. M$ U0 o& J) r% i2 c2 s& xA:Parstock 基本日常最低库存
2 m9 T8 `" B6 ~7 [
" b- Q# F; @3 A) L41.Which of the following abbreviations is used to describe the proper rotation of stock?
0 h+ i$ n% M1 i0 `* o下面那个缩写是用来表明正常库存流程?0 i: ?9 E; e- F  x$ K3 n  s
A:FIFO=FIRST IN FIRST OUT 先进先出
# X. l! w/ j2 h
3 U, o  H! _2 p/ y; l/ ^5 s3 q7 }42.Which of the following knives is used to turn vegetables?5 J) i" F! Z: t% i
下面的那把刀是用来打开蔬菜吗?
' Z$ T2 r/ N) a! M; g4 Z" Q6 {' n7 z* lA:Bird's beak knife   鸟嘴刀
2 f6 v) V% T; O7 w' b1 zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, {4 i* L% c( G; z# Z
5 s4 J/ e# y' O$ Z43.What is an instant-read thermometer best used for?6 `, H5 _5 V/ ?3 ~. O, H
即时读温度计最好用于那方面?' \' L9 E4 e2 n' Y2 d1 G' V
A:Checking the internal temperature of a roast 检查被考物品的内部温度
) p# q2 h5 `$ F4 i
$ X+ [* X' k/ Y9 k5 x+ t# l& Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ z+ H# ?' o: j0 w8 q( L( [
下列哪些金属材料受热均匀,通常用在铁板而且非常重. H  C. t; X6 E" H: ]5 y+ Y
A:Cast iron 铸铁/ ^6 l- z" R9 i' M; z" S% A
! F1 y8 K( U# [7 k- H5 l: a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. `6 {# n1 j9 h6 v# e哪件装备下面有一个可移动的碗和一个S形叶片?
0 k; T# q: J: H6 n8 P! r: aA:Food processor 食品加工机/ m6 l* z5 _( {4 t- g$ D
http://www.google.com.hk/search? ... iw=1263&bih=572
  ]1 A, _. P& }% L: S' ~
6 i% {+ w% m' ]  X46.Which of the following is not a rule for knife safety?
/ w/ C" f- T8 b$ {( U1 |$ ^4 [下列哪项不是用刀的安全规则?% v% ?) Y) D; ~$ V# U
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- _) R5 T% y( |1 t3 y! V
: d: x, y8 `* `" E4 A. ^5 Z
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& v- F& p  d$ a) _; Z  q
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& c' s: v$ e& ~/ j
A:RondellES ) b' H6 M, T7 n) H- |+ y4 n
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ u  S7 A) i' {7 G( o! K1 a9 e5 o) g3 g; `
48.Which of the following is a diced cut used to garnish soups?' o* H4 M) z+ T/ @5 I' h
下列哪项是切成小方块用于汤的装饰?8 n2 s* m. Q* V) r6 J
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- w& f! w3 V3 E' S0 x% b
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?0 {% M! ~" E+ B4 ?
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!!——
$ P; y' w: b& m$ CA:Gaufrette 2 _& L& {1 V& D& C% U$ u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  r; |: ?$ `3 c) x  ?: l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. u* G! r( p% T; F( W3 bGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 E( x: a, d$ o5 H# v1 z& o7 A* X
# @' {. a" G* r; d* p
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 h" O+ n( Y, m- v$ f* o& E% J$ n% q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)
* r( P5 J# f" |6 E2 i; s6 ~  ^A:Cilantro 胡荽叶 香菜( i0 K  S: w' E2 R) S9 i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% u4 `( f3 ]/ l; E1 R# N" n

+ q6 r/ h' @, y3 _" q7 M60.Allspice is made from:. G8 v  K% R& o# Z3 S% g2 m1 i9 ^
多香果,  多香果香料是什么
$ _3 h! H' c5 v$ g2 r  g' N7 Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 C1 `# w0 E" |3 K( xA:A dried berry 干浆果' P8 A" v1 [9 ~3 o( r* `+ F
5 J7 z; G# ^6 {, |2 f: y) r) U
61.Which of the following are used to make a sachet d'épices?
. m! d* V1 R2 y下列哪些是用来做香包德épices?+ t: p5 t) P! a; V7 D
http://www.sachetcatering.com/
7 `0 `  Z4 B$ {% W) A. }  Y4 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. w' N/ u1 ^+ t& o: F

( _3 J, R9 u7 u0 p62.Which of the following condiments are not soy based?* f. ~# E7 g8 v% R
下列哪项不是酱油调味品的?8 H- H. c: E' N6 H; c- z2 P4 ?
A:Wasabi 日本辣根# w# h7 ]4 i" e5 o, v5 n
) J; h, D* O. w4 a9 B. s6 P. o+ ]7 g
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' p, t+ ^7 M- D+ v# m
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:3 c6 ~, `3 c! h/ o2 z* f
A:Pasteurization  巴氏杀菌' M; j1 D! g# E2 v  q/ }
+ l$ \) i, g3 R
64.Which of the following steps is not the correct procedure for whipping egg whites?
& b) ]# f3 p9 J' N$ g9 ?下列哪个步骤是不是正确的蛋清搅打程序?
4 o8 q+ }5 |5 G3 G0 QA:Allow to rest before use. 允许休息后方可使用。6 Y' i+ R5 N& N( J! d2 C5 d; Q
$ Y- u' J0 L  f/ q) a
65.The weight of a large egg is between:一个大鸡蛋重量介于:! Q) I- r6 ]4 c
A:56g and 63g 56克和63克7 Q8 E4 S5 ~4 @  f" x/ z
3 `& n: y7 E% U' U6 H( @
66.Evaporated milk is a concentrated milk that is produced by removing
$ G, T5 y7 ~; ?! L6 y4 z- x炼乳是一种浓缩牛奶 是去除什么做的+ i1 C; I6 B$ v: x
A:60% of the water 60%的水/ V% L* x$ _, p) Z1 w6 M( M0 L
% Q; Y- C# S: U& |
67.A method of cooking that transfers heat through a liquid or gas is:
9 u8 }% i2 _7 |5 Y* U' o& ~8 N& h+ [一种烹饪方法,通过转移液体或气体是:
7 n6 l3 f4 b/ r1 @1 l+ SA:Convection 对流
5 \9 s$ t0 M2 V7 y& h+ e. z  N
/ q# x& z2 b- w0 x68.The cooking of starches is known as  烹调的淀粉被称为. ~* f  u. H; Q1 ?
A:Gelatinization 糊化
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4 C. f( L5 H/ a# q; O0 W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* a3 G* m% Q! C% K( e
A:Braising 烤( D- n' i/ T3 Z5 ^7 H) t/ j
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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:) Q* E5 \7 s% Z& K( C' B9 Y- C- [! w
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理* Y5 u, W5 z$ z* P+ j

1 e4 ~$ Y* N/ q71.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& n$ J* y& U) Y, s9 ~
A:Fumet 原汁
9 u  j& @# B* e8 q8 \, K8 x
4 ]1 [+ x$ e5 I! B! f, p72.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
' a% I+ K$ c& K1 ?& LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 X! j; s( [, O: F& M

4 O2 a, G/ V' ~" n73.Which of the following is a principle not used in stock making?
- |# P$ F5 _, \6 M; k$ K下列哪一项不是用于制造高汤(低汤)的原则?
5 m' s. e5 R- TA:Start the stock in hot water.开始在热水中操作1 a3 `$ \3 X; r( x: D" H

& J8 w) X# Y0 j6 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0 }* H2 e2 F& ?5 d6 ^
A:Remouillage 法语熬汤
  J# P/ n: E6 M! Q0 W. P5 ^http://www.haibao.cn/blog/post/176242.htm
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