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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。
4 ?: ]2 u/ E' J2 v- p
$ [, j- Z0 q* J( I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。
2 n7 {4 D& t& q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) S# T, b. J4 x; a8 O
1.Which of the following methods should be used to determine doneness in a New York steak?$ n: |! @* F5 d# h" w1 \! 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)# w! G7 N% v5 e( a/ r# Y
A: pressure touch. 压力触摸
1 }: w. N& L! C7 X' N3 G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid! R( F/ J9 h5 s. A
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
" |5 s5 x: `( w  ^; v" u2 ]2 tA: acid  食用酸, |+ H3 l- y/ X1 E/ Z$ O
3.Vegetables are major sources of which of the following nutrients?
; h" ?7 o. e/ i' D7 {$ D8 Y5 P7 [蔬菜中包含的主要营养有哪些
0 p1 A* K5 W- a1 N; O7 Z; gA:vitamins and minerals. 维生素和矿物质。
1 S9 f7 ?8 H0 p3 o6 E9 B4.Cauliflower is commonly served with/ e/ ^: ~- ?* h* ~, ^  K0 O
花椰菜(菜花)最常见和那种酱汁搭配
* W7 G+ w0 V' ]. b; t. \5 qA:Mornay sauce. 奶油蛋黄沙司
; s/ R4 y& W9 q6 C5.Which combinations of products are found in pie dough?
( ]7 Y- U! 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??)3 R" |7 ]  s. ~$ U& [; G0 K
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。" f, ?# A: B& @* D3 }1 u, ?- a9 o
6The French term for mussels is 法国语青口(海红)叫什么' V! B5 U5 C4 e& K
A:moules.法语青口,海红
2 z9 v" S% v4 c( T3 m( Q7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. O3 t3 r. T9 _( x# SA:faintly fishy. 稍微有点似鱼味
: D8 a, g9 a( x! P. d3 [  Q; O8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用/ o, [& T3 k# E8 t. d
A:2 days. 2天
9 l0 M  O! Z3 j% s: v* P! G9.What are the principle ingredients in ratatouille?
6 g5 I# @: ], p0 F$ y0 F炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
2 ]8 [  p6 N' u3 a7 `A:Zucchini, eggplant, green peppers, onions and tomatoes0 ?) n. o2 i& ~* G: ]0 O, A
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )0 H. \+ V/ z/ P! h
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 O2 {5 w4 |, R( ~A:cook food in quantities that will be used up within 20 to 30 minutes.: p, D7 Y. I' k6 }8 V2 [
大批量烹煮食物要在20到30分钟内
* v9 Q8 \2 o; t. r& Z11.What person has the authority to issue a Health Permit?- N- @& j$ n( h  F1 q% C& W
谁有资格颁发健康证(卫生证)。
7 D1 `" v5 ^# q+ M' dA:Medical Health Officer.0 F# H$ S; s% K: S' A* Z& X7 \' w
医疗卫生官员。
1 z' i' v' O: Q12.For what period of time is the health permit valid?8 M: j5 O" W0 X1 B, o4 S' |
健康证的有效时间是多久?( {& Q) J- l0 W* K
A:12 months.12个月
" z( Y* P* H, W, B8 U13.In the area where food and drink is prepared, the ventilation system must be able to change the air# c8 r( @" O( c
在食物和饮料准备区,通风系统换气的标准时什么" r& V2 w: ]. z5 \: [1 R* d' w2 h
A:08 times each hour. 每小时8次3 a1 [/ X7 e! T5 @
14。The minimum temperature for manual dishwashing in the wash sink is: O/ f" A$ ~, B9 ^
手工洗碗,洗碗池的水温最低多少度?
. {1 L  s& a0 ~4 xA:110 degrees F (43 degrees C). 43度
. o. a# W+ Z$ j7 f+ p# \: L$ I  T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:: X9 q, u% ~% |) ^
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# r4 D" J  E8 u2 S5 m% I  A2 j) ], UA:180 degrees F (82 degrees C).  82度5 P$ H9 }: p8 P( Z( Z  Q8 x
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called; G! _. h5 ~) C9 r$ u
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)0 G, i4 C0 |. m* Z
A:en papillote.  法语自己理解
: H! R6 @  R4 D- {1 V: v8 ~17。Wing or Club is considered a# K# ^8 L9 E) h, j. S2 R* \
翼和CLUB 被看做是一种...
) r/ x3 e# M- q% @, BA:Bone- In Cut     带骨切
8 y# U  A4 m) l$ V  c+ a2 o& C18。New York is considered a   纽约牛扒被看做是一种  F: u: w/ l* m* W- I" g
A:Boneless Cut     无骨切! }7 ^( {' ^1 d
19.In general, a court bouillon for freshwater fish will contain4 |1 t2 f  Q" C/ V; O6 _8 H& F2 H
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
0 r/ r) T7 G0 ~3 l; n. ]* j( yA:the same amount of seasonings and herbs as a bouillon for saltwater fish.* \' Q9 d# }/ _* k, d4 d% h1 f" x! B
和做海水鱼同样数量的调味料和香料
: V' e$ o* _2 ~, w) i7 Z: ?20.Anise is very similar in flavor and appearance to
9 |$ k" C8 \$ Y2 s' A八角和下面的那种原料有相同的味道
5 [% ]3 D! S9 oA:fennel  茴香" @/ {) M! {8 }& A) T' \- i
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves6 m- e1 Y' Z, B1 V3 S" s
下面那种原料更像大葱且有平面的叶子3 b2 p% K" x' \3 T: d) w5 u& j. U
A LEEKS  似蒜葱 (这边人叫京葱)& R- X! A, x9 ?' }; H7 |
22.Which of the following cutting shapes refers to a small dice, B7 y! m  F1 [5 G
下面那种刀切形状指的是很小的粒(末)
8 v" T6 l) y' X# @& H' dA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
' _% }7 n; D5 {& Z1 C4 t23.Oil is added to the water for boiling pasta in order to
/ G; k; N/ \* {, M) s8 t向煮沸的pasta (意大利空心粉 )中加油是为了
  U# o& i/ G9 c" bA:prevent the pasta from sticking and to minimize foaming action.9 v( F" Z3 n) W9 S" J: J5 M
防止面条黏合并降低发泡。
2 e. V9 T8 Q% H8 K9 @- K* O5 M+ j24.Which pasta dish features pine nuts and basil?
! o7 U2 T: K. R* h: r下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)
8 z. U1 F4 _- }3 b1 J, ~( V, vA:Pesto.一种绿色的意大利面酱 + p) p7 ~6 z, g' R
http://www.tianya.cn/techforum/content/96/563836.shtml; S, q! R; c  p0 X

7 s" d: {5 v* R9 x25.Which of the following is a spring vegetable similar to spinach?
! S( T! P# G' {1 B! e下列哪项是一个春天的蔬菜类似于菠菜?1 N' Z2 e4 e0 q, I# N- V, k; G
A:Sorrel. 酢浆草。  D2 ]" {. J( {( J7 I- |
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:. t0 j  U# `, m6 m6 h4 d0 |" o
哪位厨师最早带来高水准浮夸的美食$ d% p7 j1 q' l" u& M% t
AAntonin Carême 人名 安东尼·卡罗美
7 b. d1 Z6 J" S7 _' U; @5 A+ M  K8 u7 ~6 k0 i5 z
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:( u. \: {9 H& X4 n0 ]
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 R# w3 ?- F/ V2 a
A:Cast-iron stoves         壁炉
8 X1 f# T6 ]  {- e$ _5 G* ihttp://www.usstove.com/products.php?id=6- s) U; `; h" K4 ]& ?
1 P! K% \* C  J2 D
28.The French term used to describe the roundsman, or swing cook, is:5 b' y* ^8 @5 V/ Q. [
法国术语,用来描述roundsman,或摇摆厨师是:$ }0 x+ w7 q4 \+ x, Z5 o
A:Tournant   图尔南% ]5 J4 i/ v5 O0 g. R% S9 A

7 e- Y- Q, i5 ^' n29.Another term for the wine steward is:
/ M# E# }3 Z$ {% n0 X1 a# s6 Y  H葡萄酒侍酒师的另一个术语是:
& H3 W' S3 ^; w5 ]A: Sommelier 侍酒师7 S8 t8 D3 D4 c% F
; t: ~' w# C# B" g$ p8 h; b
30.Molds, yeasts and fungi are examples of a:/ D5 j6 }$ q  V4 C3 X* c+ f
霉菌,酵母菌和真菌是一个神马例子6 S0 n: F" a2 O" T' N! [
A:Biological hazard 生物危害
+ X( R& q1 W: O; o; [# I- Y; m& w
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 ~3 s% I/ d- G+ z7 |" h
根据加拿大食品检验局,食品的危险温度区在多少之间:
. p$ [: P* B0 ^) FA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:6 T, l) [. E  \+ M8 G. Z' s9 c1 W
所有细菌生存需要以下哪些内容:$ }6 W5 u4 ]2 l' t+ Z
A:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值0 T. C" P  k% Q, C; p4 E& S# ]" W

1 e3 x% U: v% H! {  ^) d: I33.Which of the following correctly represent critical control points in a HACCP system?+ B7 {' a6 \( Y5 b1 h- r0 ~
以下哪项正确表示了HACCP体系的关键控制点?
" m: k# k2 K7 oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 c- O  p% W5 j1 j6 ?
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
8 A6 P, C, i" s& C( O8 k  H0 p. l9 t  z7 L7 S" z7 M
34.Which of the following is not an example of a carbohydrate?+ ^+ E" E6 H( z) f3 j
下列哪一个不是碳水化合物的例子?
. g+ {! o6 J: u  n! ~0 G) l) [A:Essential nutrients 必需的营养物质! \% a2 q, E* N, M6 l8 x: S

$ ?# C8 J2 W% g3 X! {, o- o2 }35.The process by which a liquid fat is made solid is called:/ Z/ w; w. T4 d" A
液体脂肪做成固体这个过程叫什么
7 }$ Q& J1 Q# H" Q( @# _: fA:Hydrogenation  氢化
* \. D) q+ v6 L
, q7 k, L" L8 T9 x36.Which of the following is not an example of a fat substitute?
5 {/ [4 T8 g3 V9 _下列哪项不是脂肪替代品的一个例子6 `& P$ p6 L% B" s0 I
A:Acesulfame K  安赛蜜K表
% h' w. ]. E' i6 B2 P3 N5 w0 `4 t1 R3 ?+ B+ U/ @' [. [' q! B( ]) l
37.Health Canada requires that a product labelled "fat free" contain:4 h% c, }9 w: b7 L" u. L; \8 Q' W9 W
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 Q2 x- d% ^: UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. [1 Z: h2 Y5 L/ o8 J0 Y
- h5 P+ k* d0 n. Q( B
38.Which of the following is not a problem associated with converting recipes?
1 P" L8 D% R3 ~' O9 Q/ r/ @下列哪项是不相关联的转换配方问题?
% M7 C) s  y. N8 Q2 qA:Unit cost 单位成本
' E: U9 G4 S: S7 C8 Z
2 U( `3 Q7 ^& z! N, U39.The condition or cost of an item as it is purchased from the supplier is called:
+ `4 x$ S5 H- p0 H3 S) l8 q* A从供应商采购的物品的品质或成本叫什么0 s/ n) J  j4 b5 Y% I) Y$ ^
A:As-purchased cost 购买的费用4 u& w" a9 [: V' U6 W

0 a. F/ |' Y- U- F; S* s40.The amount of stock necessary to cover operating needs between deliveries is known as:$ F# i5 b9 a9 x
在新货到来之前用于日常所求的必要库存量叫什么4 `% v( h4 n3 L- @& d
A:Parstock 基本日常最低库存
) `2 Z6 B% e$ L
- q1 C+ _( @" T0 I* {* x- ^+ a3 h5 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 b6 c; ]$ w$ l0 A+ w& j" _下面那个缩写是用来表明正常库存流程?
# q9 h# g) v7 {2 ~3 t! M) [A:FIFO=FIRST IN FIRST OUT 先进先出
6 P- G& }0 i) v$ B7 n: w5 n# p' j& T3 o- z1 f* f, P) d
42.Which of the following knives is used to turn vegetables?: N/ e5 |, w. s' q3 b8 Y/ a. s
下面的那把刀是用来打开蔬菜吗?* }6 r& t4 U$ L) O
A:Bird's beak knife   鸟嘴刀
4 I9 v1 T' r3 W9 H; K2 i: ^- phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% _+ Y$ _  m2 {' n
' s" i6 @7 i  @. B5 E' V8 d
43.What is an instant-read thermometer best used for?% r7 X" `# I$ d9 m; j, y* L' ]
即时读温度计最好用于那方面?) O1 b" U1 B3 b$ v! ]  p( q
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 C/ ^" v% t2 N  D& C
2 U) @. m6 j8 S% M3 B) k+ ^, U% v
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 I. `- Y2 H5 H5 T5 b: Q下列哪些金属材料受热均匀,通常用在铁板而且非常重  t4 ?& P1 z) C; t$ U
A:Cast iron 铸铁- _) |0 a+ b+ a( y% d
. l; l8 D/ i/ {+ u+ u0 z  I
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?2 Y2 V0 X/ Y* m9 S4 o# k6 ~
哪件装备下面有一个可移动的碗和一个S形叶片?* r: p* B% E1 X% {# s2 `
A:Food processor 食品加工机
, s# C. p1 Y- k7 F2 chttp://www.google.com.hk/search? ... iw=1263&bih=5721 a2 x( J& K$ H. d

! H# s* z( c  A4 O46.Which of the following is not a rule for knife safety?
# n/ O& U2 D: \7 w- W! B下列哪项不是用刀的安全规则?
% R+ _! T7 a$ x. _5 S; fA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. k+ i+ ]1 o7 p7 D% L

3 [/ j: g. G$ c3 M7 _) |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
7 m! [% l- A; S2 h: e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* O3 l% p: W- h4 W0 |. w
A:RondellES
5 d1 u* B4 @7 X; Z% rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
- x8 [% ]( X% x8 c0 U. z8 ^
- }: d" O! f6 a" I! U# y48.Which of the following is a diced cut used to garnish soups?
/ R$ Y" J. k9 i8 `6 U8 N7 f下列哪项是切成小方块用于汤的装饰?. p7 X( p- U2 Q7 B: m& r9 H
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm- W& \6 y5 E+ t
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 P% |* [5 D: s$ A& x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!!——% J) p: O7 z; h, z4 B7 Q
A:Gaufrette ' N; H' N! H6 w; L$ o2 `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 |& S4 e! r: |& I; S4 d3 h. xmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 g, I7 o' c3 P  a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572% y) n' y  e' s8 O
$ {* j; x0 L  I8 u3 W& n3 P5 W
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?1 q" C$ F5 r6 L) b9 i! Q" ]6 N0 C
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)
& |# m4 ]9 I! j3 z! L  l1 S7 t% WA:Cilantro 胡荽叶 香菜: O! v! g; a* ]8 _4 K" ]2 ?
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
* T1 G3 H$ _2 s6 k6 ^" r- V 多香果,  多香果香料是什么7 ^/ u8 _) ?9 H3 A) I3 G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( {/ O, p; ^4 e: x- GA:A dried berry 干浆果
% o/ h) V3 V" c$ m) o
8 x/ e+ [* [, P* P5 |61.Which of the following are used to make a sachet d'épices?9 ^9 B! ^2 x- s' G- S
下列哪些是用来做香包德épices?
2 B8 t) V# t& H5 ~( Jhttp://www.sachetcatering.com/2 ]' L, H& A" R4 `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ |2 Z7 \" N2 W. o

! {% R" f5 u8 e5 n62.Which of the following condiments are not soy based?( l4 w. m8 j; a
下列哪项不是酱油调味品的?1 i8 `) K; @# w5 g- ]; W
A:Wasabi 日本辣根2 B# r8 W  ]7 a4 B' a, {8 `3 E9 F

0 }" u$ g4 {* H63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 j2 l& V5 `; r- H" J+ r
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:
9 ?) C1 R$ Q3 I) g4 ~+ H8 O" jA:Pasteurization  巴氏杀菌
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: w# [8 m$ q$ r3 d; |1 A( }64.Which of the following steps is not the correct procedure for whipping egg whites?
: Q/ z$ b' a/ y' ?* k" ~下列哪个步骤是不是正确的蛋清搅打程序?. B9 K( [4 @0 D& ~, A: Y4 G
A:Allow to rest before use. 允许休息后方可使用。
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( l: j* I( Q5 J% g4 z/ n65.The weight of a large egg is between:一个大鸡蛋重量介于:
0 S$ x9 ~2 y# [5 j" f/ Q7 jA:56g and 63g 56克和63克
% y% e' ?2 H6 _; O( Q/ ]! M( @5 l: C' O7 I, c- M3 m) H* B
66.Evaporated milk is a concentrated milk that is produced by removing# V& a* _3 [  m* E5 C; M
炼乳是一种浓缩牛奶 是去除什么做的3 l) m1 ~9 A" C/ Q- F
A:60% of the water 60%的水
6 Q9 Q, |* S1 n$ g% k: _! A0 f: E) s: R; ?
67.A method of cooking that transfers heat through a liquid or gas is:
( {- _% d9 r; n8 z0 B6 r  X% D一种烹饪方法,通过转移液体或气体是:
5 |: ~8 |  `0 F% P) TA:Convection 对流4 I& |% u6 ~. S! Q  B5 y7 n, f

% o$ ]1 v! Y1 X( E! a/ l  O68.The cooking of starches is known as  烹调的淀粉被称为) h9 Z5 ]/ v, L) d; S. a: A
A:Gelatinization 糊化/ h5 H3 Z4 v3 Y/ j% x- k& X

7 ]- l! \) w" n" {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: N1 H' L7 H( s2 i9 wA:Braising 烤
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! [% {6 A+ Z9 E( J3 j' X& Q70.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:
) P, x% ^! m! h" gA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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$ H  D0 o  K' s7 i9 ]: \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& b) o5 ]3 Y" o* y( {4 F
A:Fumet 原汁' ?1 ^. U7 W5 K' H1 m
% O$ ~  N3 y. `6 u  ~- W) L3 e
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1 e7 a1 G* k4 K  ]. }- `9 G6 @
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 p( n8 a! P  o% Y' ]3 R73.Which of the following is a principle not used in stock making?" O9 Z0 q5 T" q( u% b0 n: U) Y
下列哪一项不是用于制造高汤(低汤)的原则?) w* Z( ]% @7 L: s
A:Start the stock in hot water.开始在热水中操作
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% C  }6 z3 p6 L74.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$ o) J2 J/ R1 \% `. g" j9 a3 U
A:Remouillage 法语熬汤  b8 x3 W! }5 t
http://www.haibao.cn/blog/post/176242.htm
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