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26.The chef who is credited with bringing grande cuisine to the forefront is:
% q/ S3 r0 o4 P哪位厨师最早带来高水准浮夸的美食/ j0 X9 O5 V# C( g$ e6 c
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; j7 X( a$ j1 s2 W) J
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# V1 y0 f. y0 e1 j* y" V+ G$ n' _9 O: rA:Cast-iron stoves 壁炉- @6 m8 q% w% d7 }2 x
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
4 [! }: M& N# Z0 M: a法国术语,用来描述roundsman,或摇摆厨师是:; l) D+ k0 Q, x U
A:Tournant 图尔南
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, P1 O% V" d! \( h) f! B29.Another term for the wine steward is:
2 G& h3 z/ c% X! Y' [葡萄酒侍酒师的另一个术语是:
2 V# D+ H' f, N0 i2 w6 aA: Sommelier 侍酒师+ s* s0 m2 ~6 I* _" V0 |
' A. ?' G; ]8 l5 g; T3 I30.Molds, yeasts and fungi are examples of a:8 l, B1 N+ j9 p9 Y( w1 v5 Y+ O2 a! {6 |
霉菌,酵母菌和真菌是一个神马例子
: _8 t, I/ I7 BA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& D* I+ @/ X* [& {9 z) C/ A+ @根据加拿大食品检验局,食品的危险温度区在多少之间:
k+ N+ k/ T* ?* o* zA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:4 z: f+ i: f2 `0 h. b. a. j+ w
所有细菌生存需要以下哪些内容:7 q7 q6 r2 r4 V9 z0 S& e
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) I3 v9 Q v+ o
% z1 S4 T8 o! n/ q) [8 j33.Which of the following correctly represent critical control points in a HACCP system?
, `+ N! t* j" b以下哪项正确表示了HACCP体系的关键控制点?: `- ^- L" ~; I' G
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 d% o$ A+ `) ?: m' Y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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: `0 ]/ N$ J0 r) s/ N9 b8 P8 W34.Which of the following is not an example of a carbohydrate?
! z5 O3 u6 b/ c$ P, o- w1 c下列哪一个不是碳水化合物的例子?
- }! |7 G" S; x' H5 R% J; e7 q9 @A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:# X6 j v/ b a/ ~ d2 ]
液体脂肪做成固体这个过程叫什么% O, B& `, _8 c
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?$ ?1 k* Y. I: @
下列哪项不是脂肪替代品的一个例子% \1 L- A# N4 A2 { j
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
8 ^- f& R6 D# o' _$ A加拿大卫生部要求的产品标有“不含脂肪“包括:- @+ [& K/ N. `2 x4 ?2 ]5 X, w' W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! M: Y9 g; ]8 k8 L
/ F- x/ @1 b/ O- T: g3 G38.Which of the following is not a problem associated with converting recipes?3 h% g2 F" e4 o4 P7 v# O
下列哪项是不相关联的转换配方问题?
% w: U6 ~! D+ I5 jA:Unit cost 单位成本( D! h% X( G3 ^& K& [8 b9 E
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39.The condition or cost of an item as it is purchased from the supplier is called:
+ c( |* e0 q0 W: b' Y从供应商采购的物品的品质或成本叫什么$ q! c f# S' j0 @
A:As-purchased cost 购买的费用
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- n! t+ B k; f1 ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
" }! f. c5 l+ V0 u在新货到来之前用于日常所求的必要库存量叫什么1 c! `; @$ S. t" l8 F; B- l
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock? T* }4 ?: X$ q4 m3 K+ N
下面那个缩写是用来表明正常库存流程?$ ]1 b, _! c, w0 Z- O
A:FIFO=FIRST IN FIRST OUT 先进先出$ s5 b! z# O/ G; \" e
, A% V! g5 H. S' l0 o8 C" }( M9 c42.Which of the following knives is used to turn vegetables?
, K" q3 X& g! c }% S N( L. w下面的那把刀是用来打开蔬菜吗?( _# Y+ Z3 c" t6 }. p
A:Bird's beak knife 鸟嘴刀
' F: S0 u+ v% F2 U% R9 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird) E# n" m% a% i f' W
3 b; N7 e( D; @- ~7 j2 Y( A43.What is an instant-read thermometer best used for?
/ Y& x0 X |* I% B j1 r即时读温度计最好用于那方面?# v' @) H' {& ~3 V, {3 X
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?
% \- l/ Q6 |/ D& H) j; a L下列哪些金属材料受热均匀,通常用在铁板而且非常重4 I" [: t+ i7 R& _7 j* q D& S
A:Cast iron 铸铁
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. [3 M0 M5 _ Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& @7 c( W' r2 D; `6 A哪件装备下面有一个可移动的碗和一个S形叶片?7 j+ Q" b- v, f5 q9 k. Y( v
A:Food processor 食品加工机
7 C3 _, J2 r9 b8 i* X: t: Nhttp://www.google.com.hk/search? ... iw=1263&bih=5724 g* k# A L! J8 N* w$ D, y4 O0 U
' T' e* W# q' \7 N% Z46.Which of the following is not a rule for knife safety?8 T9 `, X8 F8 `; @6 I7 S) t
下列哪项不是用刀的安全规则?3 [1 l7 @1 y5 d+ @5 g: m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: |& G' v/ Y0 {6 N) I8 V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; T$ ^0 d8 \& b( v( G
A:RondellES
9 H& ]8 Q$ H0 ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
% W5 j& \0 f4 I' d) R2 D- Z下列哪项是切成小方块用于汤的装饰?# m S% U2 l1 r) f
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 o# k3 a0 a7 D+ b; _49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 b; u: o, F1 |! t! {
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!!——
`) _% H5 N; i6 GA:Gaufrette
* P: O/ r0 w) k6 H1 Y$ qthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& S1 v4 ~) C. T) b- H/ Z# q$ Y9 lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% t/ v" b7 u) | i3 ?% Z* {1 m6 R( e/ eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) |3 u- }* F& G9 u8 y) {4 \50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ P1 j" @9 _1 r; [/ W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)1 I$ x3 \" ~1 ]* F( C' h, x
A:Cilantro 胡荽叶 香菜5 n2 q! V9 |6 B' Q2 ?3 E
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 y! c+ m o8 q" I
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60.Allspice is made from:/ W( M+ Z. `+ t+ v
多香果, 多香果香料是什么. v3 s- {' l9 s0 h
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 W8 w$ M! w* B. x
A:A dried berry 干浆果, n6 v& o$ g. e3 a$ d/ K. z% g' R
: M' n8 v5 g! c. u1 q, B: o: N% g/ e( G61.Which of the following are used to make a sachet d'épices?0 W" T; Z7 d0 O# F% y6 X
下列哪些是用来做香包德épices?4 O4 b( M7 w, y, B
http://www.sachetcatering.com/2 G4 o0 Y3 h0 S4 a4 f& y8 D
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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) p9 v8 } O Q9 J7 O9 E I( N62.Which of the following condiments are not soy based?5 A- R& {: s% `0 X% V1 v' ~
下列哪项不是酱油调味品的?
, ?+ _ Z V- y3 P$ f/ uA:Wasabi 日本辣根
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. R X$ R5 {) Z$ q" ^- b! q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& G3 T$ o3 V$ |' q9 T
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:7 ]1 M6 b; r! T( x( D
A:Pasteurization 巴氏杀菌
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i' X2 d3 G$ D1 q64.Which of the following steps is not the correct procedure for whipping egg whites?
2 ?. Q0 a+ _7 E6 R6 e6 N/ W下列哪个步骤是不是正确的蛋清搅打程序?
" t* w+ `% l, [% u l' O/ k7 n! H7 BA:Allow to rest before use. 允许休息后方可使用。
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$ y/ m0 L$ a2 i! ~, ?' s65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 H! T- B4 b2 f. b- P- {A:56g and 63g 56克和63克8 r: F0 I' m, F2 u, G4 B
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66.Evaporated milk is a concentrated milk that is produced by removing9 ~0 O' y: G7 [; E
炼乳是一种浓缩牛奶 是去除什么做的: S U8 r, \2 W, Q* H! |
A:60% of the water 60%的水
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) [" o+ B1 s! F; l- G! d7 h67.A method of cooking that transfers heat through a liquid or gas is:
# y: s4 f% x# U7 i1 `4 X一种烹饪方法,通过转移液体或气体是:
9 b) d% {+ N/ v4 T) r6 CA:Convection 对流
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, j' |0 o" P! a3 w68.The cooking of starches is known as 烹调的淀粉被称为
: C. V6 V( N, t' qA:Gelatinization 糊化
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& M( F3 z7 y P5 B; _6 K69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
; g: `3 H' ^- xA:Braising 烤6 d+ T* p% M$ \0 c: D7 Q$ Z) ~) c! Y
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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:, j- s# V; J9 w& `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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% u9 u* Q8 s+ O p6 }
A:Fumet 原汁5 s- h; j- c% Q3 w) A. f, t) M( h% y0 o
# J, O2 d4 j0 s1 @0 _% T2 w* G72.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
3 J2 f% C. r: o0 `A:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 O; J2 X7 v# K$ A( B" I
. g C% N% ~5 A73.Which of the following is a principle not used in stock making?2 Q `% W4 k3 f' z) Y( _
下列哪一项不是用于制造高汤(低汤)的原则?2 Z: A G G7 m8 S$ d
A:Start the stock in hot water.开始在热水中操作" H# T O2 T2 v$ G# D
$ n6 d# ^3 P5 K/ V2 ?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
* D( N; N% j' ZA:Remouillage 法语熬汤
( H' ~4 C- |6 A. ahttp://www.haibao.cn/blog/post/176242.htm |
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