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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。/ N$ h0 I2 u4 F/ v( K( G

0 C8 ?  |4 C6 a; d  Y6 l( f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。" y/ z* @9 }) O. {3 X& {
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7 P4 ?# Y; G( @  H  b/ |
1.Which of the following methods should be used to determine doneness in a New York steak?/ H0 i4 _0 a) y6 J# F  _4 G
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)
- G/ Q, ^  i6 u+ \A: pressure touch. 压力触摸0 o$ h. B# q/ h$ ?8 N' v2 y
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid8 {4 j& M2 G0 U/ {5 d- E2 |7 K
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6 N1 \( q4 z) x" d
A: acid  食用酸
- w0 L1 K  F/ A6 z3.Vegetables are major sources of which of the following nutrients?! I& T( B  N, h2 C0 r, w5 w
蔬菜中包含的主要营养有哪些
: d) D+ O+ |: [, uA:vitamins and minerals. 维生素和矿物质。2 N# _/ T# z0 ~% b
4.Cauliflower is commonly served with
4 N4 y% _! B3 I* n# X/ J$ l9 o花椰菜(菜花)最常见和那种酱汁搭配
8 ^& d  g. w, B' i1 e3 t# xA:Mornay sauce. 奶油蛋黄沙司: @3 r) J4 y) O& o# N+ T0 l, w
5.Which combinations of products are found in pie dough?
9 H0 U( T$ K( T4 S. \( J; H下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)
2 z6 T. _* P5 v- }1 kA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。( \) C, I6 d9 w& t. C: R# N
6The French term for mussels is 法国语青口(海红)叫什么
. s0 p0 z# Z1 c0 hA:moules.法语青口,海红
' n6 a5 A2 @' c# {( ^! x7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
( i" I/ N* Z8 z. O7 rA:faintly fishy. 稍微有点似鱼味
( W" s' t$ A, p* u$ S5 C8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用  y5 }) d+ K. `. C% e* P$ c
A:2 days. 2天, c# H; S7 W  S2 Q% f
9.What are the principle ingredients in ratatouille?
- `9 A' H7 |6 l, m) M! Y$ E1 a炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)8 U8 b+ T: {, e: h8 G( k  V
A:Zucchini, eggplant, green peppers, onions and tomatoes
8 Z, L) _- ]9 w& d' m7 m. e8 @/ s西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )9 f8 k: k0 I2 M- c2 v  U5 s% h% @/ ~5 ?
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?5 u9 N4 W/ j3 S; D. x) t5 {
A:cook food in quantities that will be used up within 20 to 30 minutes.; |; q/ L, O" `- h7 g
大批量烹煮食物要在20到30分钟内
, S4 \9 A1 s5 Z& s3 X- P$ {11.What person has the authority to issue a Health Permit?
+ T  t; u/ D  o) c* R谁有资格颁发健康证(卫生证)。% U& I1 H0 b( w/ A* P% z) @: r
A:Medical Health Officer.# d% J- t; ~4 l( B3 J! u8 T4 H
医疗卫生官员。
7 U4 {) Q4 g' Z; y5 u12.For what period of time is the health permit valid?
9 H7 @; }3 [! `+ E" X健康证的有效时间是多久?
; l: X8 W! Y* i; {A:12 months.12个月
& F' |. ~# N  e! [13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* ~4 O* D8 }- n* I' ~在食物和饮料准备区,通风系统换气的标准时什么
1 r- S+ j( ~0 ^6 R$ _A:08 times each hour. 每小时8次7 ^7 p7 F( W0 ~8 ]6 H. c: U
14。The minimum temperature for manual dishwashing in the wash sink is
7 K3 N% C( U7 T7 v, ?: q: u8 Q手工洗碗,洗碗池的水温最低多少度?3 |* n& \" @2 ]7 {) I
A:110 degrees F (43 degrees C). 43度
1 O4 ?! o2 u$ u# l8 I15。The final rinse temperature on a mechanical dishwasher must be a minimum of:# ?' S. M' f: v, Q( W
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少9 ^; _5 f7 w( y- |" ~6 ?
A:180 degrees F (82 degrees C).  82度/ B9 d4 g: Q8 U9 P+ e
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
" A2 ?9 S% X* `) n% E# y用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
- E5 I2 L  \8 Z; p4 _8 O( xA:en papillote.  法语自己理解6 p6 K- ]  O. u2 E3 w' G& a
17。Wing or Club is considered a% ~/ ^2 z" I% @
翼和CLUB 被看做是一种...; r' Y6 f2 k1 C  \3 i1 o
A:Bone- In Cut     带骨切2 v- i. F+ _7 {3 N' H: v! _
18。New York is considered a   纽约牛扒被看做是一种
! w; Y; `7 g' T0 o4 P3 OA:Boneless Cut     无骨切
& |3 ]" G+ ^; }% F19.In general, a court bouillon for freshwater fish will contain1 k; L* E2 U: D# I( K& 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
! A: P# T4 ?8 AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.3 j! O$ l( f0 o, I+ n( e
和做海水鱼同样数量的调味料和香料
$ ^, j' B( G% Y5 V, Z! }; M; |2 I20.Anise is very similar in flavor and appearance to
) P7 S6 z0 O$ @9 {八角和下面的那种原料有相同的味道
5 p+ j9 a+ H, h" {2 I" Z* BA:fennel  茴香/ |8 k# Q8 g% ?+ N1 O( l' ~# }) ^+ ~
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
9 V) |) n% |5 h  g4 k下面那种原料更像大葱且有平面的叶子1 J& C8 @/ w$ r) O9 S: ?6 x% T
A LEEKS  似蒜葱 (这边人叫京葱); P" ^8 k6 u' m1 ^9 Y# B1 b$ S; E
22.Which of the following cutting shapes refers to a small dice
2 N9 r( S) n+ N& s+ G. M' d下面那种刀切形状指的是很小的粒(末)
7 w$ d% r! ?! [/ h' O. D* z+ eA:Brunoise. 法语: 粒或者末,先切丝在切成粒。2 C2 {" L+ M$ w( r
23.Oil is added to the water for boiling pasta in order to
4 F; Q* f  o7 g$ ?& C8 V" X向煮沸的pasta (意大利空心粉 )中加油是为了
8 l, a4 J! G  x- E8 BA:prevent the pasta from sticking and to minimize foaming action.# a$ V& E& f' @' Q. s4 L! Z) c
防止面条黏合并降低发泡。
1 U* l" r7 a( D24.Which pasta dish features pine nuts and basil?
& ?5 T& E1 m; C' L2 f6 P0 Z下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
+ o* _# f0 W2 w' yA:Pesto.一种绿色的意大利面酱 ( y( b' [& f5 e+ ?
http://www.tianya.cn/techforum/content/96/563836.shtml& f+ ?: C/ i# `5 D

7 {( K2 g6 U9 I% y" U3 X9 b0 b25.Which of the following is a spring vegetable similar to spinach?
8 F! k( I6 [/ y& h5 H5 O下列哪项是一个春天的蔬菜类似于菠菜?
& @) C/ l4 O4 f# B( w5 d. FA:Sorrel. 酢浆草。/ t* Q/ l* e  w9 Y8 z- r
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:) D3 l3 b  B7 U7 ?: T. R
哪位厨师最早带来高水准浮夸的美食7 |+ M) b# }4 w4 V6 B8 L' [1 r
AAntonin Carême 人名 安东尼·卡罗美
. i+ j& @4 i: E4 E' q( l2 f8 w2 G! b- d3 M/ g# g/ {
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ h4 K5 V  m- E- G- ^3 m4 S下面主要介绍的那种新发展是关于烹饪有关的工业革命 。5 y' j3 S5 D5 C% J- O$ h6 Z
A:Cast-iron stoves         壁炉2 d! l2 \+ \* M
http://www.usstove.com/products.php?id=6
1 F4 Q8 B5 j3 k, o/ c/ u0 }8 {% p$ S1 R/ k  a* N
28.The French term used to describe the roundsman, or swing cook, is:
4 v" f8 R% N9 ?* b法国术语,用来描述roundsman,或摇摆厨师是:
+ v$ x6 Y7 A' jA:Tournant   图尔南" v1 E; {. o+ }/ B- J+ `: N
( s6 q! f3 M6 `( ]7 Y6 ^# D' N
29.Another term for the wine steward is:
8 m2 S. O2 Z6 z# G8 a$ h葡萄酒侍酒师的另一个术语是:
- E1 M$ y/ O! D  K: O/ s" CA: Sommelier 侍酒师
& n  i) t0 N3 {+ s  a' N% l4 v8 l0 K
30.Molds, yeasts and fungi are examples of a:( H: a9 K8 d/ [+ w1 R$ M9 C0 @
霉菌,酵母菌和真菌是一个神马例子; _7 ]* F3 J  h6 d
A:Biological hazard 生物危害
" H. [" Z/ W9 `, ]5 V7 T0 C( A2 x2 r& Y* M- v
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 d7 J7 B" F9 n& n7 e
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 n0 _( Z1 T' u6 M0 EA:40° and 140°F (4–60°C)     4-60度2 s) }% b: u+ }) g1 C! [. c
% Z1 W  v  p( k
32.All bacteria need the following for survival:& e0 W" q( v, H  q0 a- g  ^: n
所有细菌生存需要以下哪些内容:& m" B$ `  N' e0 \& v
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值% y/ B# ?: s2 C" k3 l7 o

! k8 j0 {# S0 G; D5 d! V33.Which of the following correctly represent critical control points in a HACCP system?6 B- N3 O" K0 B1 V2 o. o
以下哪项正确表示了HACCP体系的关键控制点?% J$ O% ~3 G) ^7 R) Z
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; d, x+ I4 Z0 S9 T$ _) k食谱,接收,储存,准备,烹饪,保温,冷却,再加热8 ?( h. P, L' `6 w" o3 Z- s

0 g/ E. p" H4 a$ T, b" o# i34.Which of the following is not an example of a carbohydrate?
. W; t7 Q1 Z, ?. C; I下列哪一个不是碳水化合物的例子?& g0 O0 a' D; Z8 @- g% S) O6 ?
A:Essential nutrients 必需的营养物质* c: {8 ?% u7 ]+ K

1 F6 ^- X1 @4 W& V, W) g) E6 E35.The process by which a liquid fat is made solid is called:
4 _0 ]4 y* G. Y1 m液体脂肪做成固体这个过程叫什么& Z2 f4 H6 T1 t
A:Hydrogenation  氢化
; I% z, k- }1 E- A$ D7 s% w# [; q) r* t% y3 c
36.Which of the following is not an example of a fat substitute?
9 K9 o0 W+ g1 \9 }7 X下列哪项不是脂肪替代品的一个例子& e: H) J. ]; G' E4 D
A:Acesulfame K  安赛蜜K表  C' |3 S7 {, a

! }; ?3 Q( ]3 a6 E7 |37.Health Canada requires that a product labelled "fat free" contain:
8 Z/ ~" B6 |  P4 U( P9 A/ b加拿大卫生部要求的产品标有“不含脂肪“包括:
! Q+ s* h8 _. ?% ?( s! }A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ O, m7 Z; z- x! T- J* b8 e# T
% ~. y4 ]5 R$ c  [$ R38.Which of the following is not a problem associated with converting recipes?, O! C" z( ]. d- R8 [1 B0 K
下列哪项是不相关联的转换配方问题?
% L3 J# E& z" vA:Unit cost 单位成本
  |& C  S2 E2 Y' C' Z0 Z2 l$ z
2 m9 {, w  @# M- Y" N39.The condition or cost of an item as it is purchased from the supplier is called:- a" ]2 M5 }4 t; u/ t  T
从供应商采购的物品的品质或成本叫什么% ~; |4 v9 H( h6 p0 ?; l/ l0 H
A:As-purchased cost 购买的费用0 }5 a, a! v; ^" n* w

1 T3 Y' R/ C+ T% i5 J40.The amount of stock necessary to cover operating needs between deliveries is known as:
* ?5 ^6 \* y1 O4 p+ y在新货到来之前用于日常所求的必要库存量叫什么. ?+ r! \" S1 J* b  G) \' w' p
A:Parstock 基本日常最低库存
* t- S( O8 |, U; G2 b6 a% ]; J% P2 T* T, E
41.Which of the following abbreviations is used to describe the proper rotation of stock?& I4 q# n9 s5 I6 v0 u
下面那个缩写是用来表明正常库存流程?* C4 L* W& ~6 C2 O% W& k
A:FIFO=FIRST IN FIRST OUT 先进先出
* b$ U3 |- {( s( p
- t: f) S( y1 J) g! ]42.Which of the following knives is used to turn vegetables?
% h  K# s3 k+ g* m3 c下面的那把刀是用来打开蔬菜吗?1 f# J7 [* e9 F: M  O
A:Bird's beak knife   鸟嘴刀
3 w6 V' B. W0 F9 d: Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 L* w/ z4 S1 Q
5 \& b; ]/ Y+ E- V" L! Z43.What is an instant-read thermometer best used for?
4 ~8 ]5 U5 l" s8 A5 W9 T即时读温度计最好用于那方面?' @; l: y8 g5 u9 Y' ^6 s. m
A:Checking the internal temperature of a roast 检查被考物品的内部温度
$ }' g4 ?- ^# g8 `& X2 H
% H1 b9 V! e7 H0 }; {/ s. X3 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* N7 p, T' j# k; N) V* w
下列哪些金属材料受热均匀,通常用在铁板而且非常重2 K2 n/ p2 h. u6 N% O( K1 f( t# m
A:Cast iron 铸铁0 L1 H  L$ F( t

) k. N/ [5 z5 B; d* G) h5 r, ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. Y; ~+ D! B- z4 z哪件装备下面有一个可移动的碗和一个S形叶片?
" ^! s/ T$ B1 O: H( e; J1 B- uA:Food processor 食品加工机
0 T# Z; l) D1 X3 D- |9 Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
1 `! H2 D4 ^/ |, Q( a7 g# j! [7 X) c" g1 q( H) z8 c" H3 Q
46.Which of the following is not a rule for knife safety?
+ g/ d5 g4 `* K& r1 ~5 ^下列哪项不是用刀的安全规则?
9 r! q0 P6 Q) Z* A5 T7 N8 [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. Q" _& i: E2 j
7 w* A+ z* W/ R1 X8 U" k3 H: z1 ]47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! ], O1 a" E2 W, N: j  S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 \$ o0 y+ T- j  jA:RondellES . ?& A) e- q: q* _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- V) O4 m+ r* E  R0 X& S0 y% k' N8 R; J, d: z2 h5 q4 I: M
48.Which of the following is a diced cut used to garnish soups?
/ R5 N; U  r. J: o& i8 y; _下列哪项是切成小方块用于汤的装饰?
* n7 T9 {& s& y0 eA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
- Q1 g" x" I( B/ E  H# `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 I3 B* j2 ?: K3 H2 I8 r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!!——- [6 h8 I' C' O& S
A:Gaufrette 5 C/ C" `: A  O' i5 ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ z. M) t' l5 O3 b8 q- L
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 M# [/ ?6 H# }0 C5 CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 K. u. {  K* t- X. O' j

& h4 f  ?% ~- o9 \8 Y4 O1 D- X4 C50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 J1 R- X& Y$ _6 S, M
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)
, K6 Z2 F( P7 k: pA:Cilantro 胡荽叶 香菜: B6 G: n; Y+ n  d) _& q. [! `
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: n' `5 `5 w2 z8 ^

0 m5 ~) N; _8 Y( j" Y. N60.Allspice is made from:
- |+ @9 D* o3 I8 B- E+ a# z: |$ u 多香果,  多香果香料是什么
. l  Y- A; t2 u' Y7 Lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- n8 e, U& z( h9 }: k9 ZA:A dried berry 干浆果: G* e% }$ O5 n# a* \# ]0 `

+ I. E3 d% }- h6 h- h61.Which of the following are used to make a sachet d'épices?
8 `$ @) x- e" z1 p8 O8 f; k1 V下列哪些是用来做香包德épices?2 s. l( R  @- o" N0 O5 }
http://www.sachetcatering.com/
3 N3 j# L9 u# p6 c* v9 UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
& |2 x2 w1 S& d/ O! X7 x, W* l
! `0 U1 b. N$ S7 G" |6 |62.Which of the following condiments are not soy based?3 b6 a( L2 q% H' v$ n+ K% i4 r
下列哪项不是酱油调味品的?
( x) _/ D( y+ Q9 Q5 CA:Wasabi 日本辣根$ A4 H1 w: |, o7 G0 h/ d  d

' G8 W; S1 h4 u, A) A4 b+ e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ h! [8 p" J( q2 R$ Q
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:& y0 L3 D$ ~; z5 y1 z8 P
A:Pasteurization  巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 L7 e+ D% \" k$ V
下列哪个步骤是不是正确的蛋清搅打程序?3 [, v- \3 n* v# Y- `4 S
A:Allow to rest before use. 允许休息后方可使用。" ^, f9 u* {! a# j

3 g) S  G( S9 q- n& o65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 D  R. n& c! TA:56g and 63g 56克和63克* b5 `  J  U$ y  d+ j' r

+ |( N; V; L- s, B66.Evaporated milk is a concentrated milk that is produced by removing
/ u! \7 n# \* m9 E( |% y炼乳是一种浓缩牛奶 是去除什么做的
' f3 r# q" d1 r: sA:60% of the water 60%的水% Y1 u8 d+ Z8 [
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67.A method of cooking that transfers heat through a liquid or gas is:  G- I/ J, K* X
一种烹饪方法,通过转移液体或气体是:
% B1 A4 n& R' |3 m: lA:Convection 对流
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7 ~, B4 Z/ C0 |' K& p! _* K68.The cooking of starches is known as  烹调的淀粉被称为
, i9 u7 Y3 ^2 `' ]A:Gelatinization 糊化
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; ^8 b3 w6 j7 r; N( e7 Z9 h69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?5 O2 `/ s; I( @! e6 k2 p9 h8 h
A:Braising 烤
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. q! {" l0 ?1 L; s7 z* ^1 w70.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:
/ E* J# M, ?- V8 b1 K4 gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理6 t) W; E8 ]; J/ e
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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
# J- ^1 M& {" a* n% EA:Fumet 原汁
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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* `8 y$ G, M5 X8 a# w7 `" L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 m  F! _. b# a" s& J1 _73.Which of the following is a principle not used in stock making?
6 Y' \+ E# E  N1 U) i4 s9 B下列哪一项不是用于制造高汤(低汤)的原则?
$ A1 F# L& ]/ G3 G* eA:Start the stock in hot water.开始在热水中操作
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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6 e0 A& G& W! S! {$ ~6 a
A:Remouillage 法语熬汤
0 K3 P! I4 R3 H$ ^6 L( v6 @* o0 mhttp://www.haibao.cn/blog/post/176242.htm
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 楼主| 发表于 2011-4-16 23:58 | 显示全部楼层
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发表于 2011-4-17 09:41 | 显示全部楼层
加油!
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