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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。
1 @/ y! x7 G8 \0 H7 Q0 j4 D5 V7 q
* M0 n- a) Y, _' X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。/ U& F( [8 H: I. l0 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5 P# g+ e8 h: P9 _% P, k/ ]
1.Which of the following methods should be used to determine doneness in a New York steak?
! }" k2 ?2 `, {0 J* k4 x8 B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)
8 I$ l# r$ H$ Z1 I' u; _- r8 XA: pressure touch. 压力触摸
  u* H: n7 {' k1 p! \2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 m% k& V; b; o6 l1 ]* L5 F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9 N( A, \6 F* e0 @. F. E7 ~9 v
A: acid  食用酸" W8 u) n8 B+ m+ k  U  k
3.Vegetables are major sources of which of the following nutrients?+ y3 e- s5 A" l  D/ ?9 P
蔬菜中包含的主要营养有哪些
- o, n+ n9 M& eA:vitamins and minerals. 维生素和矿物质。& o. u8 k" M" f+ g: ^  t
4.Cauliflower is commonly served with
. A, {- ^! o7 o% C% y, U花椰菜(菜花)最常见和那种酱汁搭配; f. E, @6 ?" V4 b
A:Mornay sauce. 奶油蛋黄沙司
; _4 z5 J% n7 x0 _$ x: J8 \5.Which combinations of products are found in pie dough?+ |: j' Y% z2 G3 l8 f
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
4 Y0 p9 }  s! E8 x3 B" VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。, S% ^- `8 `* ?/ e
6The French term for mussels is 法国语青口(海红)叫什么
# B  x! ]* j( v& L5 bA:moules.法语青口,海红
1 F. k$ _  i9 o2 I1 Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?8 G4 q: ?3 t2 S4 \) c/ X. B
A:faintly fishy. 稍微有点似鱼味$ u1 S0 e, S* w9 L( m" b
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
4 k0 X: ^! y; w+ x$ `A:2 days. 2天- }, R" N7 r  Z9 z9 N* s
9.What are the principle ingredients in ratatouille?
. `# B8 z. o3 o% r  b炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)- k1 h4 b3 {5 q
A:Zucchini, eggplant, green peppers, onions and tomatoes
4 o4 z, ~, t! J+ M6 \* @! ~  G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )& y) n! E, e% w: k
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?3 }" z8 ~8 ]! }) ^( g- \, _
A:cook food in quantities that will be used up within 20 to 30 minutes.% ]2 y7 r/ M5 a
大批量烹煮食物要在20到30分钟内
$ ^+ p2 a# \9 ^0 r11.What person has the authority to issue a Health Permit?
5 ~) v0 c0 |7 ?, A  Y4 L; J谁有资格颁发健康证(卫生证)。
, \5 k1 L: l. g- x3 yA:Medical Health Officer.
3 \+ R. B0 M1 ^医疗卫生官员。6 O2 F; j/ [/ L
12.For what period of time is the health permit valid?
3 D. ?+ @+ @2 y( w: Y$ o! v. U健康证的有效时间是多久?4 P" M! S8 q$ I. c$ n
A:12 months.12个月
. v& O1 ^# m0 d$ G0 F( S13.In the area where food and drink is prepared, the ventilation system must be able to change the air$ B' A$ Y1 {' V* w
在食物和饮料准备区,通风系统换气的标准时什么* l+ P/ u+ q4 `0 g# Y( x
A:08 times each hour. 每小时8次
" n4 S/ _! c2 Q. z) @' N14。The minimum temperature for manual dishwashing in the wash sink is
& \" _$ @0 M* Z0 e+ c手工洗碗,洗碗池的水温最低多少度?) e9 T9 ?6 D5 p# f
A:110 degrees F (43 degrees C). 43度: u6 |8 K4 ~3 O1 I- _$ n
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:2 I" u! [: v. x5 L% w1 S8 h
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少$ }9 |$ F' i/ y+ n3 t* G
A:180 degrees F (82 degrees C).  82度' T5 C( C; t+ f: H4 u; O8 J9 W8 C
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called0 z& F8 m, n2 k
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
% ?: H7 O. q5 j! ]( Q! SA:en papillote.  法语自己理解4 I$ q) O' d* |' q3 F" r
17。Wing or Club is considered a
3 H9 U) {+ a$ N" V5 t. Q8 ]% ?翼和CLUB 被看做是一种...
' @0 B: _, t- y- n& v; `A:Bone- In Cut     带骨切
. Q; v$ ^& ^- x; r" ?1 g18。New York is considered a   纽约牛扒被看做是一种
" ?' ^" H$ L; |! ~' ]6 N$ oA:Boneless Cut     无骨切9 F7 k& O* d6 \% a: `$ ^! w9 T
19.In general, a court bouillon for freshwater fish will contain; G" I( K0 v+ H6 m+ L; K' ]
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
2 f# i; Y. O- M, p9 yA:the same amount of seasonings and herbs as a bouillon for saltwater fish.6 \$ p: e1 R# x/ ]9 x; h/ ]
和做海水鱼同样数量的调味料和香料
" e& y& s! S) C, Q6 T20.Anise is very similar in flavor and appearance to
" ^8 B, h8 j  k" b, }# {- O2 s" |3 |八角和下面的那种原料有相同的味道/ [% M' M- u+ n) R$ S
A:fennel  茴香1 _4 C! q% z6 e# q" N
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves! L) e# A& o& }' q" t7 P
下面那种原料更像大葱且有平面的叶子9 J* O, |/ W7 u
A LEEKS  似蒜葱 (这边人叫京葱)
5 i# v2 S: U6 A7 Q) _% G22.Which of the following cutting shapes refers to a small dice
2 O1 T' S; c7 w$ }" D6 L1 E下面那种刀切形状指的是很小的粒(末)
. Q+ ]. A7 O. a7 y! i6 ^% MA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
% F; V# D1 Z( X7 n) K! n: |' X23.Oil is added to the water for boiling pasta in order to7 [* \$ P+ \. r* B$ y
向煮沸的pasta (意大利空心粉 )中加油是为了
. r  V! Y; w1 i* Q; j9 Q" g, @A:prevent the pasta from sticking and to minimize foaming action.
2 _2 x3 D1 m3 t! Q* k防止面条黏合并降低发泡。
7 x' Z2 d. \0 }& ?, e  P24.Which pasta dish features pine nuts and basil?
  I. v" P& M; O& |下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
  q# d' N# t, S/ M" E. KA:Pesto.一种绿色的意大利面酱 4 A  O; {/ ]7 N. q0 @5 @
http://www.tianya.cn/techforum/content/96/563836.shtml
2 x  M& Y9 d+ B+ F% p
. [* P, A1 y6 x2 a. W25.Which of the following is a spring vegetable similar to spinach?# m# L, H; _7 H& }2 G9 V: z9 X  J9 h; {
下列哪项是一个春天的蔬菜类似于菠菜?' `/ [: p1 A: E, S% ]' w2 F3 n7 a
A:Sorrel. 酢浆草。* }/ h& y9 ?7 m- [
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:
; K  n  [$ l# n( I; ]& P哪位厨师最早带来高水准浮夸的美食
* {- h) x+ g) U, F( ?AAntonin Carême 人名 安东尼·卡罗美6 h2 G0 G4 \5 Q8 n

% A5 f' _# n! K4 ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:1 _  E0 B1 {+ `: ^8 s+ I
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 x- M( y' ~3 w( t0 G, v, ^% ^" kA:Cast-iron stoves         壁炉
. `  ^0 T% {! E1 W9 F9 ~  h- @- ?http://www.usstove.com/products.php?id=6
9 b7 G, \# j, O5 b8 V; a5 J3 G* R
( |6 x* l* d6 C28.The French term used to describe the roundsman, or swing cook, is:3 a  o# @8 k; @& r/ W1 S
法国术语,用来描述roundsman,或摇摆厨师是:, i" H& }% V6 v: ~* T* X* o
A:Tournant   图尔南+ z' m3 Y. t7 c% x. A
9 ~7 T; ]2 w* `8 Z
29.Another term for the wine steward is:
  l: j6 p; d3 W葡萄酒侍酒师的另一个术语是:9 z) i+ a, H2 U$ B: @% Q: G0 j
A: Sommelier 侍酒师1 T3 b" E2 A( ?0 @% W6 }
- _& r9 T/ U# V0 t
30.Molds, yeasts and fungi are examples of a:; n% @, N8 h! A' M/ v  n
霉菌,酵母菌和真菌是一个神马例子; R' D: g) f, H5 b
A:Biological hazard 生物危害
( K0 U" J2 N: B7 P  w6 L5 ~. L& t, _# K+ E( i6 @0 n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 r4 {8 l3 O8 M+ w( ]
根据加拿大食品检验局,食品的危险温度区在多少之间:- o" F) ]3 s0 `0 F0 u
A:40° and 140°F (4–60°C)     4-60度  f0 W$ ~  t; {: p

0 Y; Q6 ^. b5 Y, Z32.All bacteria need the following for survival:
0 K5 i# B  ?& H0 v$ `所有细菌生存需要以下哪些内容:( a: r. O" ~8 E" }; W  V) [/ y* b
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
+ F& Z1 X  c& [7 _3 s" w. I2 A# J! E5 T8 i
33.Which of the following correctly represent critical control points in a HACCP system?
4 N6 ]" J) u! u# i4 E) m3 P以下哪项正确表示了HACCP体系的关键控制点?% \! z7 g) Y/ }# c/ B
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! b" ]4 d7 P3 C% z" E' e& S2 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ L! z) q) y5 L) |" d* s
4 F4 r/ l5 v7 v
34.Which of the following is not an example of a carbohydrate?
" _9 w6 x8 @/ {7 m9 t下列哪一个不是碳水化合物的例子?
3 Q  j* h, C/ k+ qA:Essential nutrients 必需的营养物质6 Q9 H! r9 ]% r, l# E, e2 K
0 `, R5 }) D4 o% ^$ O* O
35.The process by which a liquid fat is made solid is called:' z. ]# B& P* o7 t9 s5 C/ @
液体脂肪做成固体这个过程叫什么1 y6 L# `( i# o" X$ Q, u
A:Hydrogenation  氢化3 s1 B6 S! I- M7 B% R/ [: C

8 X) [3 ^5 V( Z1 B6 Q6 J# R36.Which of the following is not an example of a fat substitute?# q% G3 u" o' G. J7 I
下列哪项不是脂肪替代品的一个例子
' P4 B. J! Q5 k3 [  P! D& D0 ^% UA:Acesulfame K  安赛蜜K表- ~  M# \2 v; m6 C3 m8 A

7 O5 P. T# O1 W" q* X' |37.Health Canada requires that a product labelled "fat free" contain:% L, C9 V2 p7 }+ d
加拿大卫生部要求的产品标有“不含脂肪“包括:2 z' N: K' [3 O6 O9 K/ @) D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. C+ ^; [9 V9 K2 ]: L% Q) }: M

3 V' D4 ~5 M( E38.Which of the following is not a problem associated with converting recipes?- u/ W: D7 G4 R4 Z% k1 |
下列哪项是不相关联的转换配方问题?
# F3 a; y. A, e% A. gA:Unit cost 单位成本
4 J( e4 f  n/ P3 m/ U/ k3 L, _
; i3 T7 _; S$ m/ K& o39.The condition or cost of an item as it is purchased from the supplier is called:; |8 i% f, a5 k
从供应商采购的物品的品质或成本叫什么4 q" @# ]) k$ L- M0 h" A
A:As-purchased cost 购买的费用+ q5 S% o' M  j* }, K3 [6 M6 h  c: `
8 L# Z. D; Y. A4 g) |5 d1 T
40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ v- p( B% R# e  M+ O0 p在新货到来之前用于日常所求的必要库存量叫什么
( _+ r/ S$ J# O+ k+ Q- W5 n4 QA:Parstock 基本日常最低库存
3 f7 ~9 Y2 w6 T3 S2 I" x' i4 c% p7 [+ s  S. `7 d
41.Which of the following abbreviations is used to describe the proper rotation of stock?
% E; o0 i2 P  V% C% B3 n下面那个缩写是用来表明正常库存流程?
* h: V8 G# N, fA:FIFO=FIRST IN FIRST OUT 先进先出! l! t* x  K8 M) f; T8 G1 i% Y

. e& v1 {0 m4 `, r42.Which of the following knives is used to turn vegetables?
/ a& U; ~% X9 W" Y. @  V下面的那把刀是用来打开蔬菜吗?% n* [( v, U# v& o; o2 v, r6 a
A:Bird's beak knife   鸟嘴刀
7 V, N* R  M, _4 q; ^% _- m3 Zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
- V, ~$ l. h! `' ]+ e) o
5 X. h' w4 e2 d% T( L43.What is an instant-read thermometer best used for?
: W0 F% u0 t7 t8 R8 f6 e1 k即时读温度计最好用于那方面?7 _0 S9 D* E" A% l4 M) a+ s3 T4 u- Y
A:Checking the internal temperature of a roast 检查被考物品的内部温度' X0 N/ D1 h0 r5 I+ D( a
" H- S3 K, W* M
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?$ U, Q6 G& G* M/ A
下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 y% ^/ }6 _9 M; J! R0 mA:Cast iron 铸铁
  }# i: j: k" `. |4 ~7 L* H. b5 P3 {' H$ s, a$ S* B% q
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' e, j. p. `) Q" C3 T/ x1 ~哪件装备下面有一个可移动的碗和一个S形叶片?0 d" N8 N2 k0 S9 V- Q, V* s! U
A:Food processor 食品加工机
6 ?5 }% m8 ~, ihttp://www.google.com.hk/search? ... iw=1263&bih=572% e" x) [5 J0 c2 `( G
' d6 j3 ]0 W% c5 r! p. [
46.Which of the following is not a rule for knife safety?: s: b( r6 i- b7 X) s% v
下列哪项不是用刀的安全规则?" G( t2 [3 v, Q' O6 H* Q# A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 h/ M3 I" p* L6 j8 f7 P! |8 R8 v

" Q6 m9 n, G2 u3 z/ l0 d47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 {, q9 A* u  v把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, M& E' c# E' b
A:RondellES
8 C3 ^: M3 t, V) Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: ~; K5 N& s6 o' W7 _% f
% }+ P4 N$ X! u2 [0 \
48.Which of the following is a diced cut used to garnish soups?4 U1 @& t0 M' Z+ J( e! i
下列哪项是切成小方块用于汤的装饰?7 \" _+ S7 R* g2 U& v
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 L' v. l) \/ {& o9 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! t$ I0 D% i% a2 h2 ~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!!——( Z2 s) w& ], y4 V
A:Gaufrette : a) _8 b) r5 V+ f! O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- f9 R( E* U- ?' s! }% ]0 i: Pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 K' T! k/ y  g9 f& ^5 ^- pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
3 E4 S5 F" Q; x0 f3 n
+ [! G3 p2 {7 B4 |4 _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 k: m% f5 K& j. @/ q6 v7 [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)
% H4 N: F$ ~+ WA:Cilantro 胡荽叶 香菜
$ P/ Q$ b/ Z( I; s, B3 bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
; y6 G% q1 O9 E. ~- U
5 I* H4 f8 O. C  }8 D0 z60.Allspice is made from:2 `) v1 a! ]. g, Y* X# `
多香果,  多香果香料是什么
2 y1 o" F% ]' F$ V* u. `! t( ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& Y- R) o1 t' g2 A1 @A:A dried berry 干浆果
# B: m! P" {/ V' W" [1 U/ a
4 J) T2 X4 l. ?9 @+ n3 X61.Which of the following are used to make a sachet d'épices?) `/ c" X0 v7 q( s
下列哪些是用来做香包德épices?
& [5 F" l& x( a7 [http://www.sachetcatering.com/
$ |8 H+ ~/ ~( U/ g2 x5 I( k2 C$ ?# y" GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- a9 \2 m- O; ^1 W7 Z

  y. s" [* k9 D) _3 c, N3 A/ R) c) d62.Which of the following condiments are not soy based?( V9 f8 _3 p5 N. a& r4 L' ^! o! C
下列哪项不是酱油调味品的?) |$ e+ t* V3 a
A:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:6 ~4 p8 _. {: `
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:( v0 p# H: ?. b) ^# y: P
A:Pasteurization  巴氏杀菌, Q$ W4 z5 e$ A0 O
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64.Which of the following steps is not the correct procedure for whipping egg whites?
6 U5 g' k6 n5 C% ^; `' d0 ^下列哪个步骤是不是正确的蛋清搅打程序?
& U. u: p' j" y7 ?( t/ a1 F# OA:Allow to rest before use. 允许休息后方可使用。
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0 E1 f' a1 r/ R7 Z, N65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 f+ b# d2 u: j8 \A:56g and 63g 56克和63克# ^* r5 W4 D7 j9 L
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66.Evaporated milk is a concentrated milk that is produced by removing6 {: \; H) t; J+ V" E! x# [
炼乳是一种浓缩牛奶 是去除什么做的
' g1 `5 [0 Z. q; X0 }: J. Q: BA:60% of the water 60%的水* I, @# c8 H& |$ G8 W6 E

: P) F+ \6 n+ Z" u3 j' Y$ H! c67.A method of cooking that transfers heat through a liquid or gas is:8 R+ l; u2 b9 v$ _2 e+ L* t
一种烹饪方法,通过转移液体或气体是:
5 I. Y8 n! G2 @  M% BA:Convection 对流8 q3 a/ S  E& a7 I$ r5 i/ B# e
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68.The cooking of starches is known as  烹调的淀粉被称为
" d5 I# F9 ^. r8 P& G' XA:Gelatinization 糊化1 [9 p9 n% v* ]- r$ h7 O/ ^$ z: G
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ r2 R! f; j, a! B% K6 N7 G
A:Braising 烤$ A( V5 a7 m3 C8 M
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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) Q, a: x6 a- U: V3 S7 AA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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' m% u! _$ v( x5 Q! 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
( [5 P- d' i1 U, B  [4 {9 e( QA:Fumet 原汁
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% d  _* [3 \8 R72.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& p& f1 z- S, h; X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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4 w6 ^- u; a0 ~6 a73.Which of the following is a principle not used in stock making?% @5 ~8 H9 p1 k1 h7 s  |
下列哪一项不是用于制造高汤(低汤)的原则?
6 Q  S. L; v5 R# BA:Start the stock in hot water.开始在热水中操作% p9 J* ~$ p4 [. r7 v3 l* J: q
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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2 d7 J; G) p: t, b! I# j6 v' }
A:Remouillage 法语熬汤
- n- p4 D' f0 Z7 j7 a" P+ b' phttp://www.haibao.cn/blog/post/176242.htm
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