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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。
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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。$ `; q* \, u7 x: v
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* X/ e" e4 r- q8 |8 X# H2 s1 J0 `
1.Which of the following methods should be used to determine doneness in a New York steak?: @, _% ^; w" Z
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), U0 X5 J; i( Y$ c5 ?4 U, k) S
A: pressure touch. 压力触摸, S: A* d) g( w! P2 D
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
- C' K& k$ i9 @' r( M+ I: 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
% d* O( _) _# {; RA: acid  食用酸" I6 o' D# }; E2 V  K
3.Vegetables are major sources of which of the following nutrients?
. `1 I% p3 d5 y: u. \/ R蔬菜中包含的主要营养有哪些2 }* E; k- B) [. a. \
A:vitamins and minerals. 维生素和矿物质。& W; Y% M2 D( ~. y% @& D
4.Cauliflower is commonly served with
1 r4 j/ M1 v" Y% r0 n花椰菜(菜花)最常见和那种酱汁搭配
1 N' F& Z8 e& r3 G7 M, QA:Mornay sauce. 奶油蛋黄沙司
, q$ g0 \4 g! N% s+ q: \9 D4 @/ O5 t( c5.Which combinations of products are found in pie dough?; ^" q3 L2 S8 V% ?
下面那种组合适应与油酥面(pie dough 做派的面团,或者叫酥皮??)' J2 _9 k: V2 s% o* g& p
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 V) W1 @; A" x# ?% R1 ^6The French term for mussels is 法国语青口(海红)叫什么
) _* h+ Q$ s9 OA:moules.法语青口,海红3 m! o7 i% B' f1 J
7.Fresh scallops have an aroma that is 新鲜的扇贝(带子)有种什么气味?
. {4 g0 q% h4 @A:faintly fishy. 稍微有点似鱼味
) L) n+ [# m( m& T8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用5 ?' r) }) o  D" R  M9 W9 y
A:2 days. 2天8 |3 t" D, \0 W4 L
9.What are the principle ingredients in ratatouille? * c) T' a; R1 n4 z: u" A! `0 n
炖闷蔬菜有下列哪些基本原料组成。 ratatouille(炖闷蔬菜)
7 @9 N& G1 n- d' u8 o7 |$ |6 |2 mA:Zucchini, eggplant, green peppers, onions and tomatoes: X7 X  k5 L* f- m0 m  G
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini (西葫芦 角瓜 )
0 X8 K; G: b3 h4 r# J10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
% L% G& d1 l, ?. RA:cook food in quantities that will be used up within 20 to 30 minutes.
# }0 a& N6 l) R" }/ ?7 w, r4 x大批量烹煮食物要在20到30分钟内
" _9 Y! y: I! M. a3 m11.What person has the authority to issue a Health Permit?. [2 M, c* B. h6 V0 s% B6 C
谁有资格颁发健康证(卫生证)。' j: U8 p/ d/ _: J5 E
A:Medical Health Officer.
' s7 ~" w* f( C1 Q0 `医疗卫生官员。
8 j+ }: e5 S" E" s12.For what period of time is the health permit valid?  |  _7 Z: g$ W+ L2 ^
健康证的有效时间是多久?
+ A) X1 h3 l. B. F; sA:12 months.12个月
% m% T2 a  x, M! t# W13.In the area where food and drink is prepared, the ventilation system must be able to change the air4 W  Q5 L9 @+ x  a- X" W) ~/ x" |
在食物和饮料准备区,通风系统换气的标准时什么, R( M/ W3 h( v" z+ j* q( g4 B. g
A:08 times each hour. 每小时8次& v" k* Q7 {8 K
14。The minimum temperature for manual dishwashing in the wash sink is
3 z$ F# Q+ Z# O* N5 \* @手工洗碗,洗碗池的水温最低多少度?1 x+ u# \& ~$ o) |8 j
A:110 degrees F (43 degrees C). 43度
. W2 b& |) i! }: n' _/ T15。The final rinse temperature on a mechanical dishwasher must be a minimum of:7 W$ i7 g) R0 K8 l( F
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少: J& o) }4 J% z' t3 m2 f* l
A:180 degrees F (82 degrees C).  82度
& ]  ~' x1 q8 H. x; _7 k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called: I! s3 e, s0 d) |3 r
用羊皮纸或锡纸包裹然后固定蒸熟(和包荷叶同理)
. o! q, y5 i! wA:en papillote.  法语自己理解
( J5 T- F5 e8 m! o. T  K17。Wing or Club is considered a& o+ H. z0 R. Y; s" |& @( n
翼和CLUB 被看做是一种...* Z3 C$ ~/ ?) t! I* I, w
A:Bone- In Cut     带骨切
- H8 [/ k; C5 R+ r) l! m7 H18。New York is considered a   纽约牛扒被看做是一种
& _+ {# \1 q# r2 _* o5 S, {A:Boneless Cut     无骨切+ }5 s( }$ K5 r& p7 r3 \
19.In general, a court bouillon for freshwater fish will contain) i, `% h! w, {) p0 }
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
4 s6 w. J4 F, FA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; p$ }) G. O  o3 {和做海水鱼同样数量的调味料和香料
% m8 V8 J) P7 D1 L8 J# k20.Anise is very similar in flavor and appearance to
2 U7 V5 Y8 g, l8 l; B八角和下面的那种原料有相同的味道
5 o- a! N4 P/ _, u3 TA:fennel  茴香5 w* U  M0 Q* P! Y! K# P
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' ]! Z5 o; N  f4 l/ X, w下面那种原料更像大葱且有平面的叶子# W) B* p" U" W' M( L+ v
A LEEKS  似蒜葱 (这边人叫京葱)& i" n7 `5 Z4 G5 n
22.Which of the following cutting shapes refers to a small dice0 @, I% U+ @: \* }3 @  G; T
下面那种刀切形状指的是很小的粒(末)
  d* C( W' ^5 Y6 xA:Brunoise. 法语: 粒或者末,先切丝在切成粒。
! ]2 u' G" z& _0 B  `( }23.Oil is added to the water for boiling pasta in order to
1 q& @: s! u! K. j) H) m- x( y1 [& b0 ~向煮沸的pasta (意大利空心粉 )中加油是为了. T+ d  ?3 h5 y* [4 W
A:prevent the pasta from sticking and to minimize foaming action.
8 J1 D3 |# `6 L+ s4 o. _2 Y防止面条黏合并降低发泡。
; e* b! k3 D+ I, u) M24.Which pasta dish features pine nuts and basil?
6 h2 J& h, C' @! e/ v& R; l下面那种PASTA 菜肴加 松子和 (basil 紫苏,九层塔)% N8 C/ O# Q2 C# O6 Y# I
A:Pesto.一种绿色的意大利面酱 + T& J+ m9 Z! T/ {3 ^& a
http://www.tianya.cn/techforum/content/96/563836.shtml
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: C9 d8 @2 h' W$ ~  c8 O  A/ h25.Which of the following is a spring vegetable similar to spinach?+ k! U+ B+ L, g* C' Q# s) N" }
下列哪项是一个春天的蔬菜类似于菠菜?4 g, e: j& d1 I7 g0 C9 W% R
A:Sorrel. 酢浆草。( J( K0 U; @* h; Y
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:
% w2 u' a, x) X4 q- {6 X哪位厨师最早带来高水准浮夸的美食
6 ~* l- R6 b; ]AAntonin Carême 人名 安东尼·卡罗美
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# Z7 w% r; V. y3 W) a0 A; c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:3 d0 k" l- I0 t8 D' q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. `$ Z. E+ u/ [8 t5 }; h. }
A:Cast-iron stoves         壁炉
2 R: ?, i( D* W  thttp://www.usstove.com/products.php?id=6
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/ X. J; K, B7 X( f28.The French term used to describe the roundsman, or swing cook, is:
9 D4 B# D' d- m+ d& {法国术语,用来描述roundsman,或摇摆厨师是:6 [; I# u! [# T. B' R0 g6 G9 i: s& H
A:Tournant   图尔南6 Y) J: w' C9 B" `" r/ R+ t: _" |
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29.Another term for the wine steward is:
4 F& X  j9 q+ R5 ^' |/ ~/ O葡萄酒侍酒师的另一个术语是:
  t0 n$ n0 \* u" b: @+ d! yA: Sommelier 侍酒师
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; B6 S  o  V0 r$ H: b* I30.Molds, yeasts and fungi are examples of a:
  ]4 g! h% O6 Q霉菌,酵母菌和真菌是一个神马例子0 u$ X) d0 g) M: {) Q
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- V# C0 Y5 I; V5 u
根据加拿大食品检验局,食品的危险温度区在多少之间:
! T: s! i7 U) M: c: |1 ~# F$ RA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
% a  P' \) g  O. |8 Q所有细菌生存需要以下哪些内容:
% e5 }0 A, `3 U' D- j& H$ jA:Time, temperature, food and proper pH   时间,温度,食物和适当的pH值
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0 e7 O$ B3 n5 Z* @33.Which of the following correctly represent critical control points in a HACCP system?# Z' Q4 W: r9 F, G! _3 ]! {+ m
以下哪项正确表示了HACCP体系的关键控制点?
0 g% @: v5 S  F2 j+ NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 F5 r! e2 G& J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
5 [0 I% b; e. L1 Z: X, F, [* }+ J  |" |9 I' q/ r! `
34.Which of the following is not an example of a carbohydrate?
4 r7 v: y/ i4 R' K$ J( T下列哪一个不是碳水化合物的例子?
( A  y$ [7 i+ M# A+ O5 d# P5 tA:Essential nutrients 必需的营养物质% a; t& m2 }/ }/ S* f. x2 j9 C
8 X4 X$ Q/ g! u9 @1 z& L
35.The process by which a liquid fat is made solid is called:9 ^5 S' g' D, ?# b1 U  [1 M
液体脂肪做成固体这个过程叫什么
# [3 N9 Y- H) S1 A+ I  ^2 Z! i" zA:Hydrogenation  氢化
, Q) W" W( v+ ?6 {9 J6 C6 ~' A1 C$ r7 j6 V$ ?
36.Which of the following is not an example of a fat substitute?
! a, z. d1 s& }" ]4 L下列哪项不是脂肪替代品的一个例子1 K2 w; q. `- T5 s
A:Acesulfame K  安赛蜜K表& U1 o7 F7 K, C1 z
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37.Health Canada requires that a product labelled "fat free" contain:
7 W8 n% k' N( Z7 M/ C" g) U% |加拿大卫生部要求的产品标有“不含脂肪“包括:
2 N) |) u* I5 H+ h# L' o  K9 B1 z5 LA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 R) \" Z. q- G, T& c

8 s* c2 t+ w9 B3 X% [. c38.Which of the following is not a problem associated with converting recipes?4 {9 a  v' T1 v3 N1 B* p
下列哪项是不相关联的转换配方问题?
7 B! b# R; V% b2 V* C$ eA:Unit cost 单位成本9 P0 A4 w! l) o/ W

  e+ Z8 r( z7 d# Y3 _+ h5 ^39.The condition or cost of an item as it is purchased from the supplier is called:
+ ], K$ O( `7 V从供应商采购的物品的品质或成本叫什么
+ w7 o7 Q1 K; K+ e- u9 ]0 }' |A:As-purchased cost 购买的费用
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( Q4 f' i/ F! f- z40.The amount of stock necessary to cover operating needs between deliveries is known as:. J4 [* S- C( x" J- |9 M! J
在新货到来之前用于日常所求的必要库存量叫什么
+ Z) `$ [4 R1 P- NA:Parstock 基本日常最低库存+ c- B0 V3 U8 m, f$ m5 I

; L6 B8 l( k+ d; ^1 e41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 P5 E  b& h: I: T, R( H下面那个缩写是用来表明正常库存流程?$ J$ @$ x) h* O+ Z( V0 X
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
' l2 ?/ R) T" G" Q下面的那把刀是用来打开蔬菜吗?/ G, f8 O, G( V
A:Bird's beak knife   鸟嘴刀
: l. a% l" c0 vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 A! o" l6 K: W- @' i; `! F" Q& _
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43.What is an instant-read thermometer best used for?$ g6 |' u0 J6 f# j8 W
即时读温度计最好用于那方面?( o0 b' \" D+ ?( k
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% M6 n  V; S' I! K1 v- e下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 B: o7 g" c' uA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& v1 m  @$ J8 {
哪件装备下面有一个可移动的碗和一个S形叶片?
# {5 O; y* Z" E0 H5 o9 F1 f: UA:Food processor 食品加工机7 ^* i) T6 y2 L' Y1 S" N
http://www.google.com.hk/search? ... iw=1263&bih=572/ |9 D+ U8 s; s, F' R: h

" o& z# t1 `0 v( C46.Which of the following is not a rule for knife safety?' h, h( D* l+ w9 E; y. d
下列哪项不是用刀的安全规则?
, K1 w6 L$ `! f# p% T4 i6 e1 @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  r2 u! x1 G8 u& k/ H, k7 Q- g/ Q8 q" }+ Z/ h1 x& M! w" t: v
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# t. q+ c* R- l: o0 o* P' _8 K把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) i5 ^1 V& j* ]
A:RondellES 8 K- p/ _8 Z8 X0 I. e7 c  R
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting0 C- `' a' v& Q, ]" @9 I4 K
0 `1 ?5 @* r; h/ i
48.Which of the following is a diced cut used to garnish soups?
1 M  V3 k3 n. Y, P; Z* l. s下列哪项是切成小方块用于汤的装饰?
; i2 q) V0 L( v; ?/ uA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm4 ]; V2 Q( u3 W4 F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ G- v8 U; c4 W1 R5 W, Z2 m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!!——
+ @7 ]6 T( _) {+ o  a2 u+ JA:Gaufrette
2 s. t, p, u  W: S( f7 R" ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& v, f$ `4 ~# J* n; h2 l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 z" {% k( O9 l* B* ~" L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 M1 f# M' x/ G8 V" t. r! Q
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)
/ I( a$ O8 k1 z+ e: [/ y/ q7 g2 X, ?A:Cilantro 胡荽叶 香菜) @7 `0 N8 Y9 @; l" m; @% q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx; S! V3 b$ y6 c
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60.Allspice is made from:* K( W6 k2 m: S4 M& q0 Z
多香果,  多香果香料是什么2 d5 Z- I2 y+ d) i0 v. U& j
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* R+ [0 _" _4 f( R) y8 k4 G4 M
A:A dried berry 干浆果$ J; C# G. P+ \: |& ^! c
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61.Which of the following are used to make a sachet d'épices?( H. T5 I) Y9 M( s7 X* T+ c
下列哪些是用来做香包德épices?
1 U/ Y& u/ c6 D1 _! Qhttp://www.sachetcatering.com/2 q/ u- C& I# H- ^. r6 B7 k7 h- {
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* m6 `+ I5 w( y/ X! m62.Which of the following condiments are not soy based?7 A( b. V! @* h& d7 V
下列哪项不是酱油调味品的?$ m( v# O- [7 J8 j/ m8 t
A:Wasabi 日本辣根7 ]4 l; z7 n: u, w; s: V; C
  }: ]. k! _2 e" v' J
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:7 h% z/ L' o3 @6 p) k) G
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:8 m5 w# d* C; t% H
A:Pasteurization  巴氏杀菌
" A1 R9 x6 o' X& y8 }" M0 j' P! G6 j0 w, x4 f' }* }
64.Which of the following steps is not the correct procedure for whipping egg whites?
: v- l) |8 `" e0 a9 P5 s% m) x* [下列哪个步骤是不是正确的蛋清搅打程序?
* S( m# I) M( h1 H% e, g* |" H9 [A:Allow to rest before use. 允许休息后方可使用。- u& O" J* C! ?5 `
4 d0 v/ e% S0 |- G2 N
65.The weight of a large egg is between:一个大鸡蛋重量介于:' d. j3 r% k" D- S9 a
A:56g and 63g 56克和63克; M- f- Z4 G! d

% Y. E3 c8 _9 \+ j& _& N66.Evaporated milk is a concentrated milk that is produced by removing8 }+ ]2 y" v# J& S: r% X% _
炼乳是一种浓缩牛奶 是去除什么做的
. |0 j4 N' g1 l) X! J& |) [* RA:60% of the water 60%的水
( _0 q2 f+ R  Y6 Q
% M2 W' s+ B" s67.A method of cooking that transfers heat through a liquid or gas is:
, B; y  e0 ?$ E% t一种烹饪方法,通过转移液体或气体是:# \& `/ K0 B& {0 i5 _+ F2 I. S
A:Convection 对流
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" \+ k4 D5 e" }68.The cooking of starches is known as  烹调的淀粉被称为
) _2 ?* |0 H( j6 Q9 r7 P( G' e, ~A:Gelatinization 糊化
* O6 p% m! }5 ?3 T$ B0 P" `8 k$ F8 L( R/ v- i; }4 u& Y
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
2 q5 S# `) u, d$ D3 ^; CA:Braising 烤
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% V7 w6 L3 ~( ?' U8 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:
& @0 }: x9 J2 g- h. u$ o! r# F7 h1 YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理& c/ y+ ]- d) ~1 }2 ?
5 S4 h- [" y0 X2 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" Y2 T# O3 |: L  P- T$ J1 i; S$ e
A: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
- ^) O0 U9 A" H+ P5 PA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 A& [7 Z% d( E" r  ~; p2 _9 G( B

) q9 F, Q* J# Y' i) c4 g8 t73.Which of the following is a principle not used in stock making?8 d3 v( O; T5 b. O) V
下列哪一项不是用于制造高汤(低汤)的原则?4 z& ?' k- K/ T/ y- S) j  _
A:Start the stock in hot water.开始在热水中操作
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8 Q: S& ?4 P: p% U9 x' R$ d74.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
% B  @; r; H( z4 m! p3 UA:Remouillage 法语熬汤
& T$ `7 M( G" X7 phttp://www.haibao.cn/blog/post/176242.htm
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