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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。6 W$ I, {" K6 v+ z# [
4 h! `" u$ K0 o+ _$ s
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 `) V) o+ e: F$ D9 O* t
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
. q+ q$ [9 c2 b3 T; E6 n% ~/ ?( v1.Which of the following methods should be used to determine doneness in a New York steak?
+ a# j! H' \! j1 A8 f2 s: s6 y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): B- U) V; B( X8 B  r/ K) x6 t
A: pressure touch. 压力触摸
% Z& U0 V, T" u! {. i/ s3 a2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid7 x5 A7 I5 W/ u, N( B
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# Q. y7 Y: @( P* {+ C4 e, Z
A: acid  食用酸
! Z6 D! F+ F5 ]6 r! f0 C3.Vegetables are major sources of which of the following nutrients?% q" U! y+ _& l  u' p2 B
蔬菜中包含的主要营养有哪些
5 a4 m* g) y( jA:vitamins and minerals. 维生素和矿物质。
+ z. O5 m8 O! ?$ m: f9 t+ z2 Y4.Cauliflower is commonly served with
1 n. ]3 u6 \8 B+ g# i花椰菜(菜花)最常见和那种酱汁搭配; p; Q$ K; l1 R3 l/ N  u3 m% V
A:Mornay sauce. 奶油蛋黄沙司1 g5 l1 X/ Q  A  q( E  G9 j4 z
5.Which combinations of products are found in pie dough?+ `( O: I8 A: l" U  x
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
7 s4 O: t/ P+ S9 e; ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( d$ i  ]/ |# n2 z- a7 g6 w* }
6The French term for mussels is 法国语青口(海红)叫什么
# l- e& [6 ~0 N, K; xA:moules.法语青口,海红
6 V% m0 o3 Z3 l9 b7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
: Q5 L' `, E8 @' \2 {! S, sA:faintly fishy. 稍微有点似鱼味
' W" k# O0 v0 a8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
8 B( x+ K: b. T% n! x9 `A:2 days. 2天* k8 d$ o# \4 Z( Z# |5 m
9.What are the principle ingredients in ratatouille?
2 h9 U) C/ m8 g. _( e  `炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)+ D9 n8 E' f% P3 B7 w( m, p, O
A:Zucchini, eggplant, green peppers, onions and tomatoes
, S+ d1 r6 X4 }6 Z4 u; M5 @西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
+ K; {( I! w2 S: [6 B10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 V& n  C/ j& Z" S# F& uA:cook food in quantities that will be used up within 20 to 30 minutes.
) z- h8 E" \' c大批量烹煮食物要在20到30分钟内1 B8 s$ I( ~6 V# i
11.What person has the authority to issue a Health Permit?
6 ]" y: o  Q. q3 ^2 j谁有资格颁发健康证(卫生证)。6 t7 W9 k0 d' [
A:Medical Health Officer.
. N5 X, t: v2 l' H1 A; t0 w9 c医疗卫生官员。8 A: N0 K% G0 c5 R4 U3 R0 e4 P
12.For what period of time is the health permit valid?
2 S( A& w6 f2 F/ u$ z9 ?3 b健康证的有效时间是多久?4 H9 R) ^8 d3 {6 ?1 I7 @
A:12 months.12个月1 X! ^! ]6 u, e
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ L; O: f1 k. e  ^9 v5 b. x在食物和饮料准备区,通风系统换气的标准时什么' @' P8 ]+ G; S' H& _* P
A:08 times each hour. 每小时8次8 j1 N8 X% A; x- a3 Y
14。The minimum temperature for manual dishwashing in the wash sink is7 }, `, u$ ?5 m& S/ R7 y, k) {/ e
手工洗碗,洗碗池的水温最低多少度?
) u3 |# M- v! u2 _: KA:110 degrees F (43 degrees C). 43度/ W! Z$ H" @5 R: x" p' a2 ~5 `' _. q
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:  h8 U( M# `) a' T" c# }' N
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
- Q/ w7 H* r$ I4 I* a6 F7 EA:180 degrees F (82 degrees C).  82度$ R' c6 ^" w9 M/ D
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 I6 n+ }! l* f# ~4 z用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
( y' |4 _9 A5 o' [0 X6 q' RA:en papillote.  法语自己理解
3 R. J" E8 U" u  o/ \17。Wing or Club is considered a
- p/ b# R1 e# Y" U0 ~- w翼和CLUB 被看做是一种...
/ Q. _9 X( _- E7 s% d* gA:Bone- In Cut     带骨切7 b# l# Z! u5 U
18。New York is considered a   纽约牛扒被看做是一种! }! E* G* V% a3 C
A:Boneless Cut     无骨切
; h9 M7 o' e& f' b* m19.In general, a court bouillon for freshwater fish will contain
* }9 I2 a$ v3 w1 m9 U9 y* O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
3 S/ F$ q1 h8 G* d$ HA:the same amount of seasonings and herbs as a bouillon for saltwater fish.$ M  u4 i# f5 @- Y0 G% D% U/ T
和做海水鱼同样数量的调味料和香料! i5 c+ `2 V4 p) v  a
20.Anise is very similar in flavor and appearance to
# ]* j  g* n. v+ f' a9 Q7 K8 l# _八角和下面的那种原料有相同的味道7 i" c" f+ N8 N) t  v
A:fennel  茴香
7 y9 B3 a  o0 l1 W3 D. L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; Q# @" l" ]8 ]& l7 Y下面那种原料更像大葱且有平面的叶子
" F/ Q3 J+ X4 M4 t8 N& QA LEEKS  似蒜葱 (这边人叫京葱)
) ]" Z. E( c# z7 ]! V! I# A22.Which of the following cutting shapes refers to a small dice
/ z7 |4 }$ C3 e8 l4 c" A下面那种刀切形状指的是很小的粒(末)
: y3 \5 N; i) T8 W+ s# HA:Brunoise. 法语: 粒或者末,先切丝在切成粒。; j. ?2 y' r' y' P
23.Oil is added to the water for boiling pasta in order to& z7 ~7 u3 C; T
向煮沸的pasta (意大利空心粉 )中加油是为了5 Y5 p' F* H( E8 ^# K! B" X* c
A:prevent the pasta from sticking and to minimize foaming action.
$ c% S: z* k. a( l4 _- j防止面条黏合并降低发泡。, u* ^' j/ z  G8 K
24.Which pasta dish features pine nuts and basil?+ V6 |$ u+ F, J' {' m4 m
下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
4 X) x6 Z" ]5 j& ~6 X+ E( t; k" v, UA:Pesto.一种绿色的意大利面酱   H" e+ L, Q$ n
http://www.tianya.cn/techforum/content/96/563836.shtml
% ]2 S" `; L5 o2 [
7 H3 s) V6 H" k+ M2 y25.Which of the following is a spring vegetable similar to spinach?
- l8 ~" Y7 G: i; {3 ^$ }+ F* E下列哪项是一个春天的蔬菜类似于菠菜?' d, c& c) Q* x. V  k
A:Sorrel. 酢浆草。
+ ^+ F- E/ E: i) W  Khttp://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:
# `7 x$ x4 A. A1 `1 P7 C- g哪位厨师最早带来高水准浮夸的美食
/ M/ k: `4 J9 W7 f  ?# GAAntonin Carême 人名 安东尼·卡罗美$ S4 \9 f6 {/ f3 j" S0 Q. t/ b

" m1 z! p" {! A1 O6 G9 i27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 i/ n1 h" i' f1 R/ x5 e
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 P3 d" T' E' U. HA:Cast-iron stoves         壁炉' R) ~5 L0 R# f* E0 i
http://www.usstove.com/products.php?id=6+ [/ c+ g) w5 \6 Y8 H7 S3 e: u( z2 N
/ u$ F8 Y$ g! R( O3 n
28.The French term used to describe the roundsman, or swing cook, is:( N5 L- w; u- J: ^
法国术语,用来描述roundsman,或摇摆厨师是:
3 {/ }9 O- |) B# ?$ A4 s- u) NA:Tournant   图尔南
' e) C. T$ H& |1 O$ s+ f4 `% c) o! B( S0 R  a7 n
29.Another term for the wine steward is:
2 e, R- W9 {/ n7 h葡萄酒侍酒师的另一个术语是:
6 _2 A1 K  e8 i! N: K2 `' ?A: Sommelier 侍酒师% c  R5 z3 T( ^  ]) n' v& O6 c+ o* {
  p6 R8 K- N0 X
30.Molds, yeasts and fungi are examples of a:; G; H- {% @, V+ r' B+ b
霉菌,酵母菌和真菌是一个神马例子* Y/ u/ x. {! [' j
A:Biological hazard 生物危害3 X7 I3 r* W8 o& y" G! S# v  Q

$ ?- S/ ]9 Q( h5 p) S( o31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; f& ?4 P$ }) t. @; w! c
根据加拿大食品检验局,食品的危险温度区在多少之间:
7 X2 q7 Q- x; w. r/ Z  _% c' S) a: xA:40° and 140°F (4–60°C)     4-60度
( X3 @8 j4 J$ m: o" E% R# M' T3 e; g3 t) y
32.All bacteria need the following for survival:
+ b3 Y% \( V% w/ ^, G所有细菌生存需要以下哪些内容:
7 ]8 Z  r! G# `) C* ^" W! RA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
0 P, f: K/ s# g9 i) q9 A! E5 [5 ?1 v. k) J; \, r3 W4 C$ ?* ~8 q( Q
33.Which of the following correctly represent critical control points in a HACCP system?
& _- `- L8 v# A( e: H) n! J1 f以下哪项正确表示了HACCP体系的关键控制点?8 g" c$ f1 R3 h, K& ~/ A3 e! Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - i- M# ?. V. h% Q& Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热( q2 m9 ~% x0 Q; M

( G$ H- ?& b3 [! ^& R34.Which of the following is not an example of a carbohydrate?4 L) j1 Y% n% ]2 g
下列哪一个不是碳水化合物的例子?
( q& p. n2 |: z: E/ T; e2 C# zA:Essential nutrients 必需的营养物质
# O, V* O9 K; p- }  x4 v* z8 n. k4 r* t; N6 c
35.The process by which a liquid fat is made solid is called:
+ o+ d/ f5 ^$ p液体脂肪做成固体这个过程叫什么
3 _. F& F/ D/ a6 Y# p) w7 YA:Hydrogenation  氢化; B8 G; Y; d8 y; i4 d9 _
! E6 b' G5 I. j1 v) o6 A. A* }& ?
36.Which of the following is not an example of a fat substitute?
( i/ A( G, u1 A* T! _- |+ B! v8 S下列哪项不是脂肪替代品的一个例子, {# a7 B& _8 P7 z. Y
A:Acesulfame K  安赛蜜K表3 x, f6 m6 Z3 G5 W. F
7 f$ E7 F1 v; E! Q/ e
37.Health Canada requires that a product labelled "fat free" contain:' J$ |( Y4 t& Q
加拿大卫生部要求的产品标有“不含脂肪“包括:
/ r1 \5 j  O$ t, Q; m/ bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& F- Z8 f% Z; \# z/ H* a) ^) l; S! l0 F2 \
38.Which of the following is not a problem associated with converting recipes?
1 U3 b2 q3 ]4 s; A下列哪项是不相关联的转换配方问题?
0 \1 p1 R0 T; q/ M$ d- }8 Z6 a2 gA:Unit cost 单位成本3 E$ Y! w! R6 v6 [! r9 L2 t

, n: c& i4 Y& u- i1 c0 ?39.The condition or cost of an item as it is purchased from the supplier is called:4 o+ Z1 |0 X# K( l
从供应商采购的物品的品质或成本叫什么) J, e1 U+ r* b+ _& r5 Y
A:As-purchased cost 购买的费用! h& ^8 E  I* w' ^/ k# x5 n. l5 N

& d3 R* L! ]$ @8 M40.The amount of stock necessary to cover operating needs between deliveries is known as:6 |, K* x+ t, {4 L: w5 N1 b* G
在新货到来之前用于日常所求的必要库存量叫什么- v4 i& X8 Q9 j) F" Y2 ]! b& {9 u
A:Parstock 基本日常最低库存
# i: Q, M/ |/ r; e  T/ w$ E! h5 w8 Z+ J; P1 U' \9 |: S9 x; i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ y9 R) {4 Q: R0 x, D6 L  f下面那个缩写是用来表明正常库存流程?  `) |) ]' h4 M# b/ U, G  w& W4 J
A:FIFO=FIRST IN FIRST OUT 先进先出
# `" [' a2 g2 r4 m+ F
% w7 J9 a2 b9 B% c% H42.Which of the following knives is used to turn vegetables?
  A, A) H( m" n! M( z$ P$ D下面的那把刀是用来打开蔬菜吗?5 ^6 S$ y; s3 S4 B( }6 |7 }* d. t; u
A:Bird's beak knife   鸟嘴刀
4 x4 u* s. e) S, p) f6 n) Q( H- Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird  ~0 _$ Z9 F% z) J: _3 \
3 d7 N. o3 o# J0 e
43.What is an instant-read thermometer best used for?
7 Z0 V0 H8 H* J4 ]即时读温度计最好用于那方面?
- v7 _# m" G. ]3 ]- r+ XA:Checking the internal temperature of a roast 检查被考物品的内部温度
( A; f3 ~" P% U/ U  E9 q# ^6 ^
- ~, m/ V- O. E' T8 c44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% p0 }* E- J/ |/ Y% F& U下列哪些金属材料受热均匀,通常用在铁板而且非常重
% V# z% q1 v7 u; ]$ l  ?A:Cast iron 铸铁
/ U0 ?% `/ n5 e3 Q4 t8 j; O2 _+ |  B9 B
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. G5 T3 }. c: `% r) y8 o
哪件装备下面有一个可移动的碗和一个S形叶片?
( D+ }9 e: D8 G, v! h6 E3 |8 ~& N  YA:Food processor 食品加工机
. F2 E, t- R# o- y5 z& M; j% ^4 l: Yhttp://www.google.com.hk/search? ... iw=1263&bih=572  x" u+ s$ z5 ?0 n2 c3 H5 ?; l; M

7 e5 T, p2 e1 K% r/ ^' B46.Which of the following is not a rule for knife safety?. q5 U; |( U# V( j4 m
下列哪项不是用刀的安全规则?1 r  C' Q! e! z2 k  w8 }
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 c9 K" u; K% J! _. m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 l4 n3 c& ^1 e2 m; o5 l5 F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 f" l" E6 v: d5 t2 F1 wA:RondellES
( P9 a2 {0 V% ]8 ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 R2 O# f4 e4 ^; f

. B1 i, u) U* _, j  J/ k48.Which of the following is a diced cut used to garnish soups?
6 l) d. w  S2 {5 }下列哪项是切成小方块用于汤的装饰?
$ e8 l) I& G5 H* wA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
  @, n/ l/ n" m8 G8 P6 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 n% \. Y& o  p/ n
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!!——3 w4 l- c. i$ Y
A:Gaufrette
2 R9 e9 @7 j2 }) d, t% Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572  w: ]* c  r+ E' ~  t
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( L, ~: p0 i% N5 n0 R: Y& YGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  }! w* N: }; y4 k) e2 z$ \
4 H8 `: _, h7 E; Z+ i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! z! K/ E; ~4 ]3 O: Z* H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)
# Z- Y, g! R& n7 f/ F9 wA:Cilantro 胡荽叶 香菜3 t2 b7 A, J  T- y( ]7 _9 x* G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 n! e6 Y2 q3 m2 [: w

" {8 x5 P6 i" _6 {7 v- a: H60.Allspice is made from:
% F* w( ], X; H; k; ` 多香果,  多香果香料是什么
) ^. v2 l& }& W6 t3 l6 Ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" _* u. R1 v& u, ]7 JA:A dried berry 干浆果
, l( {1 ^& Q7 ~, U" e5 V% I
- K6 d1 T0 A# W) h8 _61.Which of the following are used to make a sachet d'épices?/ m  ]$ U4 t& t' _* e1 k. S
下列哪些是用来做香包德épices?
9 c  ~2 Q3 m" l" O; P6 ]http://www.sachetcatering.com/4 R2 k3 L7 k5 Z5 K6 Q) b" _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香* r: F1 G; o1 b0 H3 H! g

$ A4 i% J& K: u# ]9 F) w62.Which of the following condiments are not soy based?
8 m) n9 f2 F3 b2 }4 l8 c下列哪项不是酱油调味品的?
1 [' f$ w+ C. g+ ^$ ~, \0 gA:Wasabi 日本辣根
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; u6 Z! _! q5 q' c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ K2 v% @- C. a/ V
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:
  e5 [' ~. F" `# NA:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
  g% t$ d  i% \( `  C下列哪个步骤是不是正确的蛋清搅打程序?) A0 {$ S1 A' x! V! k5 P0 q+ t
A:Allow to rest before use. 允许休息后方可使用。
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& [* U' U7 v+ W. d' F6 f4 a- u65.The weight of a large egg is between:一个大鸡蛋重量介于:  A( r: Z3 e' d" i! h6 R
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing3 u' @6 N6 ?) `
炼乳是一种浓缩牛奶 是去除什么做的& G" V4 d. L7 o( n$ d
A:60% of the water 60%的水
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. `# L+ \  {$ W9 o& ?67.A method of cooking that transfers heat through a liquid or gas is:7 p- @& u0 t8 Z
一种烹饪方法,通过转移液体或气体是:
. T% `, }3 E1 f; E+ n: K. c. @) yA:Convection 对流9 L/ W0 r1 J" z6 v9 \

5 M4 T; i2 Q) x: R' |; x+ G68.The cooking of starches is known as  烹调的淀粉被称为. D6 z- ^  l  [9 }; _. |, {
A:Gelatinization 糊化2 Z5 H6 d1 o4 F/ b

% @7 J9 y' r9 j4 t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" j$ L; E- c0 i+ z9 D, J0 z
A:Braising 烤, S- I. b) Q) F& k* t
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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:+ ^6 \% W9 o; J7 i8 E- j
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理2 `$ T! k1 }! j/ e8 X1 g- I$ r
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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5 A" o# h6 N/ ?; l# m9 Y( e" U" K
A:Fumet 原汁
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" ~: O  V( S) }, \72.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' z) e2 N) z5 w" n
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 u. K% b  F  v$ _" z& m8 @
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73.Which of the following is a principle not used in stock making?
! S0 t* Z5 `$ y% W( Q下列哪一项不是用于制造高汤(低汤)的原则?
* D6 S, j: a5 `( _& ?A:Start the stock in hot water.开始在热水中操作/ \& T# }! O0 Q- D9 L/ h
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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
. [, k; X, P/ J( S% q" `A:Remouillage 法语熬汤
6 i8 o, @) ^+ N) Lhttp://www.haibao.cn/blog/post/176242.htm
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