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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。
* a2 P# w6 G) l9 o0 T" Q, a3 z  I" C. t0 H, S8 b0 K  {; [4 X6 K
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 |# v6 }! O( T8 D+ `* f/ n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
大型搬家
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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
) W2 A& R& ]: J  C' o5 ]1.Which of the following methods should be used to determine doneness in a New York steak?
' B4 y1 h# l2 T3 c% _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)5 N7 A- b; m" J+ U% ]7 G
A: pressure touch. 压力触摸1 L$ V) b8 }4 B, c, @' j
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid2 _5 k9 C. f, ]0 |) b1 N
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$ m6 H. W% ^; ~* R* l- q+ G
A: acid  食用酸
' G0 `; R7 Y& v3 c+ B  q' O3.Vegetables are major sources of which of the following nutrients?
" p. J+ T# g; ~6 [: O4 z蔬菜中包含的主要营养有哪些
+ H1 E" H2 |* R2 u: w$ h/ oA:vitamins and minerals. 维生素和矿物质。, n9 g  E' g  E2 O' h
4.Cauliflower is commonly served with, ]- v: ]) d8 o9 C0 ~0 A
花椰菜(菜花)最常见和那种酱汁搭配2 F/ j8 {6 ?; A. P
A:Mornay sauce. 奶油蛋黄沙司) [! u* T; O5 S) D) y/ C
5.Which combinations of products are found in pie dough?% |# [, W7 z8 ~/ w  p+ F3 d0 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??)9 l- e2 i! L1 F) U/ w
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. R# [* U. a. E6The French term for mussels is 法国语青口(海红)叫什么# ~* _' G9 @/ z) g
A:moules.法语青口,海红$ F$ ?+ O# Q0 I! c
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?+ P: l' k5 R* d- {, C! j
A:faintly fishy. 稍微有点似鱼味
  S3 u: V; [$ Z) l4 B3 E8 ?8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
* \8 W6 l6 i- {/ B  x! d- `  s" BA:2 days. 2天
; E9 s8 H- d  p4 w, H9.What are the principle ingredients in ratatouille? " @; w+ Q& O8 h% ]# t
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 d! n  ?4 Z9 |1 x; d) o) NA:Zucchini, eggplant, green peppers, onions and tomatoes
3 D/ p) h$ b, q6 I* l9 d" ?西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )6 h5 W: {( ^1 |. M
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?. t" B5 v' @. E7 E( K& h
A:cook food in quantities that will be used up within 20 to 30 minutes.
+ G9 y# z4 Y+ t3 i! `大批量烹煮食物要在20到30分钟内
( a  ~' Y- }7 z7 |( L11.What person has the authority to issue a Health Permit?1 D1 n1 j5 f" i/ f9 A- s
谁有资格颁发健康证(卫生证)。
, ]. Q+ z7 g2 x) s1 FA:Medical Health Officer.9 h5 O/ Q6 d  B: Q/ m
医疗卫生官员。2 l# {8 [4 [5 r0 _* l
12.For what period of time is the health permit valid?5 M9 G" G' a: Z. g4 i% c: E1 B
健康证的有效时间是多久?
" E" {) ^; r! j: W) qA:12 months.12个月
0 m; [8 i7 |& i+ p7 }+ X# ]13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( W: F5 i7 b7 F8 s6 `! d$ K在食物和饮料准备区,通风系统换气的标准时什么
  t, d, ^0 K  v1 D+ s$ ?7 q7 d* WA:08 times each hour. 每小时8次2 H# Z- k( K+ j* h+ w" ^
14。The minimum temperature for manual dishwashing in the wash sink is
. B& M* R6 ^- K' D手工洗碗,洗碗池的水温最低多少度?
& p. W& M0 V! X- YA:110 degrees F (43 degrees C). 43度  v. I' V9 c2 H8 P: P
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:1 @6 {- d* p- r' W$ X' _
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少. Y9 Y2 m8 }: g. w9 T' g
A:180 degrees F (82 degrees C).  82度
. i8 P) T4 Y& ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( y) F$ `- p+ y  c/ I用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
3 I: l* Z0 q) {$ I9 G7 y8 x6 P& bA:en papillote.  法语自己理解8 ]" A" [" i+ o
17。Wing or Club is considered a6 v. r7 D$ C$ P0 O: k* F; U2 A
翼和CLUB 被看做是一种...* {( B3 {6 z) p1 b% k3 N; I
A:Bone- In Cut     带骨切
1 c  Y4 @' n" _2 ?4 g$ {  u, b9 K18。New York is considered a   纽约牛扒被看做是一种, c. P3 W! f# |
A:Boneless Cut     无骨切! L! t7 p/ e6 f9 Z9 e$ k9 o
19.In general, a court bouillon for freshwater fish will contain
( I9 I4 K. O. a, z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
) h1 j0 y7 E: r7 f+ c& p+ hA:the same amount of seasonings and herbs as a bouillon for saltwater fish.8 u: a9 o) l- j* D0 H1 T) {
和做海水鱼同样数量的调味料和香料- h' n* ~7 u& [3 u# o' J1 O* Q2 N
20.Anise is very similar in flavor and appearance to) f' Q" h, F( R) H# O1 S
八角和下面的那种原料有相同的味道
- C/ U/ `0 Z, n. @A:fennel  茴香
% M' h+ w& k! _! v. A! o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- c3 k3 u' `- @下面那种原料更像大葱且有平面的叶子
1 Z# I' p/ }7 L5 `4 a  T8 b" q4 c6 K8 ~2 dA LEEKS  似蒜葱 (这边人叫京葱)9 |1 j. U+ i$ c* L' s
22.Which of the following cutting shapes refers to a small dice
5 b: g* B& ?2 v! [7 y下面那种刀切形状指的是很小的粒(末)! F2 l0 y+ F1 ?, V5 H1 }- F7 n
A:Brunoise. 法语: 粒或者末,先切丝在切成粒。
+ f4 f4 C% w0 S& J: C2 v- t! A5 ?23.Oil is added to the water for boiling pasta in order to
8 A4 H/ J  Q6 L1 d向煮沸的pasta (意大利空心粉 )中加油是为了
# C5 U3 [$ q, i# S# U0 CA:prevent the pasta from sticking and to minimize foaming action.
% [6 X# ~7 \, A  r) O防止面条黏合并降低发泡。9 w$ u, R: }# k4 ^. X- w" `& b
24.Which pasta dish features pine nuts and basil?
( e! M; y+ s9 ]6 v% I下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)# C: M) z" `1 R" L7 z
A:Pesto.一种绿色的意大利面酱 / \1 a* P; _' ~, |4 k
http://www.tianya.cn/techforum/content/96/563836.shtml
6 \/ l0 \1 ~9 S3 X7 o  S# q6 G, a# L) o  ]% r5 Y% _
25.Which of the following is a spring vegetable similar to spinach?( y8 d3 K# A4 w2 w$ ~5 }8 n4 q
下列哪项是一个春天的蔬菜类似于菠菜?
6 B1 F$ B) W2 TA:Sorrel. 酢浆草。! _4 {# h. b2 \+ H+ q0 D
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?
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:. L# ]1 J9 j( k2 W$ J
哪位厨师最早带来高水准浮夸的美食
9 K# V5 R  A$ P4 aAAntonin Carême 人名 安东尼·卡罗美
9 m" H$ {& H; [+ z
- }/ ?0 X0 n9 m; e& C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ ~8 g: e# |; ^+ H& k" M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。* |# ?7 R+ `* e
A:Cast-iron stoves         壁炉
* k! _* T& t% k; X5 W1 Ehttp://www.usstove.com/products.php?id=6+ G4 P0 a0 F5 B) t% E2 y" b  v
+ G3 D7 g$ R& r) H" e% x) b. L+ v: h! T
28.The French term used to describe the roundsman, or swing cook, is:* z$ y( @% l7 _9 l. h% y% j
法国术语,用来描述roundsman,或摇摆厨师是:
' ?/ ?; a3 X( f% m/ y+ i+ zA:Tournant   图尔南% \: Y7 _! L8 T# r6 X

4 v$ N" x. _8 B6 r) n2 Y$ h& a29.Another term for the wine steward is:% O# A3 Z3 J' d. R) A/ J
葡萄酒侍酒师的另一个术语是:
: d3 y$ `5 }3 `% fA: Sommelier 侍酒师, F& C+ D0 Z( f7 X

6 u) b, e, g) \% v) b% F$ F30.Molds, yeasts and fungi are examples of a:1 R/ A5 C  y6 i% _1 j  V  r
霉菌,酵母菌和真菌是一个神马例子
" y+ ?/ X7 u! F/ F5 R' zA:Biological hazard 生物危害) Y8 H  _8 y3 i% C+ N) S3 R
; i/ A4 I9 H/ y7 z0 o  r  n
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" n0 W. [+ w: v% W3 t
根据加拿大食品检验局,食品的危险温度区在多少之间:
+ K9 x6 Y2 \4 O7 G$ f& LA:40° and 140°F (4–60°C)     4-60度: X* d; a$ F3 w- T+ A

4 m2 D5 c0 s8 F# l& I& F32.All bacteria need the following for survival:/ p" i) b) Y% }
所有细菌生存需要以下哪些内容:* Y5 d" U! U: }3 ~, u% d2 l0 G
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
; M: y$ ]. p9 L; X5 {, J" s$ ^
  ^4 @" P( t: f8 p* u& }33.Which of the following correctly represent critical control points in a HACCP system?
7 r. z% H; u3 D$ o3 Y" F  r* I以下哪项正确表示了HACCP体系的关键控制点?
0 b0 _5 Y( X, r; l5 xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ M* @' b) W! c7 E食谱,接收,储存,准备,烹饪,保温,冷却,再加热, w- _" I5 w1 x: w2 F: r4 K% r  m

& C# Y$ K" P" L9 @4 Y3 K, V& |2 L34.Which of the following is not an example of a carbohydrate?
7 d+ s4 ]# t6 ?/ S3 {4 Q/ ^! S, j4 f下列哪一个不是碳水化合物的例子?
5 Y* ?  S- \5 r% P& e, jA:Essential nutrients 必需的营养物质
' \7 L" m2 S: I
6 `+ L  S7 o3 M35.The process by which a liquid fat is made solid is called:. A: j$ N6 }6 v" b6 A, q
液体脂肪做成固体这个过程叫什么
4 M$ A: [) T& `: m9 KA:Hydrogenation  氢化* x4 r8 h5 V, L2 Y5 C5 C/ B! t

; l; [% h. v$ V" S& N, C36.Which of the following is not an example of a fat substitute?' {; b" K7 K- |$ V6 V
下列哪项不是脂肪替代品的一个例子% F: m- r) ?/ Q2 W$ I- t. P& V
A:Acesulfame K  安赛蜜K表/ q. M8 \+ C0 E1 p$ v+ N0 l& @

' T+ G/ _3 l6 e5 x/ r  ]! [# w37.Health Canada requires that a product labelled "fat free" contain:
- v. d* ]9 h6 S* |1 s8 ~加拿大卫生部要求的产品标有“不含脂肪“包括:' l" \  `9 d% E' l9 a0 w5 c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
1 J, c* |' ?' Q- s( m) ?. M! @" q$ P9 N4 C! s9 E$ N# S
38.Which of the following is not a problem associated with converting recipes?
6 B6 G4 K& |0 C* n2 L2 \下列哪项是不相关联的转换配方问题?
  o3 [3 m- A! \) J2 ]) Q6 u9 KA:Unit cost 单位成本' ~. T9 V2 X* [

2 ]& u# V  R3 R( P& n39.The condition or cost of an item as it is purchased from the supplier is called:
5 f8 k6 e+ l  a4 s" Y5 t从供应商采购的物品的品质或成本叫什么3 s. d  C! l. u% O+ j9 d/ a
A:As-purchased cost 购买的费用8 p- y0 X0 @" \( ]* x, I# R
' z1 J( l3 E" e, @+ U
40.The amount of stock necessary to cover operating needs between deliveries is known as:, I' B$ E# j' a' V
在新货到来之前用于日常所求的必要库存量叫什么: _; J( e5 r% s" }6 f' [2 }7 H
A:Parstock 基本日常最低库存
5 b6 @7 ]* y7 Q3 I! y* Q+ o2 w
( O7 }6 ~. V2 ?2 u3 ^0 M/ t41.Which of the following abbreviations is used to describe the proper rotation of stock?
( A6 d2 }% @3 F. a# d下面那个缩写是用来表明正常库存流程?
$ @  t3 g% j) m/ |3 ~$ MA:FIFO=FIRST IN FIRST OUT 先进先出
8 k" ?4 ^- Z2 P* A
8 M3 S9 j4 O  }/ L, J9 u: D42.Which of the following knives is used to turn vegetables?
+ b! B7 Q  {! ?下面的那把刀是用来打开蔬菜吗?
6 P0 P$ B* l% m4 I+ L; gA:Bird's beak knife   鸟嘴刀
: J+ n0 p$ S* L' \: @2 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ }9 A# }! Q, n# S+ H+ v% Y

' Z% H0 z" q' \! k43.What is an instant-read thermometer best used for?
' V' \' |) C3 x/ Z2 m( E即时读温度计最好用于那方面?
/ m' ^4 k- l  Q# _( PA:Checking the internal temperature of a roast 检查被考物品的内部温度
0 y/ k" z* |* T6 y# P4 i: l8 |) j3 Z3 W$ o% [' j. O
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 r9 @2 P/ Y+ V$ H) ?* _下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 U7 s6 V! h* t. K2 g" F  U, iA:Cast iron 铸铁, M/ n9 C( b/ P; _8 w( j- G

* ]) X/ a7 o0 y8 Q) B$ a. s" {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# S8 u' ?  `8 G5 i- r2 }) Z
哪件装备下面有一个可移动的碗和一个S形叶片?* s4 e* ~, q4 z% U$ P
A:Food processor 食品加工机7 ]* u; y( z3 k# r# Q4 f4 m- i
http://www.google.com.hk/search? ... iw=1263&bih=572
8 F. i' n0 l- f2 F, k* [! o* V) v& p' p, ~* A0 Q
46.Which of the following is not a rule for knife safety?
& e, m" c; {( K6 j下列哪项不是用刀的安全规则?. K% a. G! @6 w! W; E0 I& p7 i
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- P4 d% S4 g5 D' N5 D: ]( ?& Z# J" @
3 p  Y3 i+ i8 i( T! W/ J8 ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 ], [3 A. X/ o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" Y/ w2 j. u# r/ C
A:RondellES
, `( a( B) ~1 v: O7 B+ phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& ]2 l/ c, G5 {
5 y% o/ Z& d/ N; e: _, ^
48.Which of the following is a diced cut used to garnish soups?5 |7 P+ Q7 Y  }& ]/ T3 ?
下列哪项是切成小方块用于汤的装饰?; V( a9 O4 y* p- l, v5 t
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm0 z& e9 o4 y' ?, F1 {6 Q1 x7 m! s$ D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; R* f% K7 G8 H; W
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!!——
" X/ r; Z6 ]& H; t9 k" JA:Gaufrette : O5 e  W1 k' F
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 n  M! d; K8 D, ~) \0 P& B0 i; qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% W5 c* Z7 [3 [/ k3 u8 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572  g1 {. ^6 O% ]: T
5 x" c! v! O$ J6 A( f4 H
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% }; c# a( `2 H& k& l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); W# i8 {. P  Y" x: O! Q. ^. I
A:Cilantro 胡荽叶 香菜5 b. L6 ?! `- f# S: w( n# s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 a" G# L" ?6 ?2 ^/ K

: ~; p0 f! i; i60.Allspice is made from:
1 k3 Z8 e( g! z& I 多香果,  多香果香料是什么4 E4 H& ~1 t9 {$ C! u% T0 S; l
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) w$ i/ B) Q! T* Z3 r+ ?A:A dried berry 干浆果; u: [& A+ u( w0 T

! ?9 v% n- B+ z3 G61.Which of the following are used to make a sachet d'épices?1 x  T# L3 t$ J% w2 W$ M
下列哪些是用来做香包德épices?
7 N9 J) V# }! i1 j: @  c% U0 j3 Khttp://www.sachetcatering.com/" z, k. y3 n* Q$ |4 p8 E( U( ]
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ W9 C8 I. f& L

  }" ]8 B4 M. s$ c* b, \9 Q62.Which of the following condiments are not soy based?$ d- M1 L" _) f) k: T. m
下列哪项不是酱油调味品的?
% ?# U$ {6 I1 X% ], U0 _A:Wasabi 日本辣根0 q0 t' o  t7 f: v3 ~7 Z3 H

+ Q0 _  }9 z- t+ F# D* ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: d6 }3 h: o2 r9 O' s4 k% A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:- u0 y7 L" A% q
A:Pasteurization  巴氏杀菌
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4 k, M  s6 B- K- p% H64.Which of the following steps is not the correct procedure for whipping egg whites?
4 Z* a* U8 V0 b3 H5 p5 L6 {8 C下列哪个步骤是不是正确的蛋清搅打程序?, s5 d: q% p; Z( j* u
A:Allow to rest before use. 允许休息后方可使用。
$ y/ ?) r( {  A4 v( K. A- z) T* e/ g: z! ]- x0 U( b
65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ `0 h6 S+ E  B3 c8 k, M5 B5 XA:56g and 63g 56克和63克
- L: r& o( y" i2 P! t  X  t; ]1 c
66.Evaporated milk is a concentrated milk that is produced by removing1 Z- d0 k6 a6 _9 t  \6 D  c
炼乳是一种浓缩牛奶 是去除什么做的1 ^5 S" D: p9 E$ R0 O
A:60% of the water 60%的水$ o" c% l  h3 p* j0 N3 X- \

: S1 x; e. B, ~) e# X: F- C67.A method of cooking that transfers heat through a liquid or gas is:* A$ f* t5 H) b4 t$ Q
一种烹饪方法,通过转移液体或气体是:9 W' e* ^7 E! }) @
A:Convection 对流
7 R7 U( J* M$ {& e; q( Z# m, [: d0 w" f1 w
68.The cooking of starches is known as  烹调的淀粉被称为
: n2 b- F: K& C& h% O1 B4 ~8 UA:Gelatinization 糊化
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) {* `% {: c& Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
9 R  P. l2 |4 {* i8 vA:Braising 烤# Y: `5 X; Y5 a$ m
. E# O& h% {+ a$ k5 j
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:9 n7 s2 q6 `/ d9 G3 {
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理4 {3 V, Y6 `9 e4 K# l6 M" U
, i/ }0 O9 D) S
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 ?0 j/ `; u: a1 I3 z$ P: yA:Fumet 原汁
% ^4 V. t: w- V$ m( w0 E! T8 n, n
. M/ e$ X8 G1 i( E) d+ A: O72.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
" r+ p6 ^0 k) _$ q/ @+ V* tA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
/ S$ b$ w6 z/ m0 H
! h: w- c' E# ]& b73.Which of the following is a principle not used in stock making?
" m, D6 M, p2 ~8 [下列哪一项不是用于制造高汤(低汤)的原则?
& H- t! A% W* ^& v' `. ?2 jA:Start the stock in hot water.开始在热水中操作
& K) A# B) U# {  _0 Z/ D& [
: [" t6 E+ A4 [" Y74.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
5 A6 F- y, D1 o! q. x7 bA:Remouillage 法语熬汤
9 T6 L7 ?6 s6 V& a. bhttp://www.haibao.cn/blog/post/176242.htm
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