 鲜花( 33)  鸡蛋( 0)
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发表于 2011-4-16 23:57
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26.The chef who is credited with bringing grande cuisine to the forefront is:
& }* V* S) O2 {, F哪位厨师最早带来高水准浮夸的美食0 G* o. ^$ s4 X; ^1 J \/ w
AAntonin Carême 人名 安东尼·卡罗美
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+ g0 w. r) ^; }. z/ }6 a, v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
b F+ E! d, p1 W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* l; r( y; c7 G7 \# _! v' aA:Cast-iron stoves 壁炉2 d2 y6 |3 |* H9 E- @8 v, Y
http://www.usstove.com/products.php?id=6% [3 @3 |4 O2 j4 u( _ K d
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28.The French term used to describe the roundsman, or swing cook, is:1 z. z5 r7 T* C$ Y) B: B, G' C
法国术语,用来描述roundsman,或摇摆厨师是:2 S0 C/ Y8 Y7 y- U
A:Tournant 图尔南8 M' J& e: h' j; `
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29.Another term for the wine steward is:' K. K, k" Z6 p" J
葡萄酒侍酒师的另一个术语是:; _2 S6 x( n- w/ G
A: Sommelier 侍酒师
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4 M* w B' X: G T0 J9 L: P30.Molds, yeasts and fungi are examples of a:$ c) c& G" B2 Q9 d& o2 n1 R0 G4 b
霉菌,酵母菌和真菌是一个神马例子3 [1 a7 k( h# l8 Y9 u: I! |" R
A:Biological hazard 生物危害4 i1 e- H6 w) H# y
1 T* T, `1 P6 e( X4 v* v; ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 v7 S. u( i) W7 I根据加拿大食品检验局,食品的危险温度区在多少之间:6 p7 h$ L6 {4 ?6 T1 a+ o; v
A:40° and 140°F (4–60°C) 4-60度
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+ A' H# R. E7 c) b! C32.All bacteria need the following for survival:1 C: i; I b6 [8 a; P4 C! | @
所有细菌生存需要以下哪些内容:
a# g& w& K! U% R: D: [2 XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?, H2 f9 g0 |6 K
以下哪项正确表示了HACCP体系的关键控制点?: \: s1 {0 T6 r- m
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
* N* E5 k$ h( h/ y- @% S5 \食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
, Q8 f# d9 J6 g下列哪一个不是碳水化合物的例子?
8 p' Q9 S! P2 q& s8 _. lA:Essential nutrients 必需的营养物质
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2 Y/ M- F" J, e, T$ G35.The process by which a liquid fat is made solid is called:) A4 K1 R7 O! c" E2 U1 [- L
液体脂肪做成固体这个过程叫什么
3 O1 [! i, Z, L9 C4 F, Y1 i; l) A3 gA:Hydrogenation 氢化) y0 M) f! a( B$ X" w! G; U
. }2 }9 Z* Q4 v. Y2 a" ]) J36.Which of the following is not an example of a fat substitute?% E) ]9 @: j$ m8 H- x* }$ D
下列哪项不是脂肪替代品的一个例子
" z, O6 ]6 \- n/ wA:Acesulfame K 安赛蜜K表
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* |5 G$ s6 D( H& Z v37.Health Canada requires that a product labelled "fat free" contain:& |! U: B; `4 ~ W. E
加拿大卫生部要求的产品标有“不含脂肪“包括:
% M2 H0 T8 t. wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 i! y2 h7 l* E. h+ D2 a" [
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38.Which of the following is not a problem associated with converting recipes?
$ M1 h' X) @$ ], @5 B下列哪项是不相关联的转换配方问题?) [8 U- B! C+ K! v
A:Unit cost 单位成本3 K5 n2 b3 V; c7 v' n# L
& [# m) o- c1 \& o39.The condition or cost of an item as it is purchased from the supplier is called:
; J4 A. k2 P. F% ?) ]3 H从供应商采购的物品的品质或成本叫什么
! m5 i" K9 ^+ [A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
( R9 K4 _& s/ {6 e* I在新货到来之前用于日常所求的必要库存量叫什么6 j# ^. @/ n7 A, i4 D0 j+ T
A:Parstock 基本日常最低库存+ P$ N2 }2 B" S2 p% n4 G T
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41.Which of the following abbreviations is used to describe the proper rotation of stock?0 I7 @8 I0 k. C1 ?0 r
下面那个缩写是用来表明正常库存流程?+ f- G p4 H4 K' J* T
A:FIFO=FIRST IN FIRST OUT 先进先出# \* s$ H- d7 j" U0 x! H2 K
/ ?) X8 ~1 H. U/ _42.Which of the following knives is used to turn vegetables?
8 Q' o0 P" Y N1 i2 L( }2 \下面的那把刀是用来打开蔬菜吗?3 U6 h. B$ `& {
A:Bird's beak knife 鸟嘴刀2 j: a. Q' A- o3 S- P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird: a& h7 ]. r) P7 O
/ c" f8 ^; ?' X' V/ A) c43.What is an instant-read thermometer best used for?
5 h6 [5 k3 H% K' i3 N7 ~; {即时读温度计最好用于那方面?
6 w: J; u) R# E+ y% E" N5 DA:Checking the internal temperature of a roast 检查被考物品的内部温度3 W( \& r) |# y) R
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- d! y9 ~# G: S* B! ^8 I" I1 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! F9 n* h0 _8 B0 R8 `& n; o6 R/ _A:Cast iron 铸铁
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0 \, ?: d/ _! @0 s4 m; r# t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; Q# {, s$ G' h% a* |0 M哪件装备下面有一个可移动的碗和一个S形叶片?
5 O7 e( A2 o: J" u- b; IA:Food processor 食品加工机
% k& y' q' C6 p3 W3 \( f. Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?: @% u+ f# y! E$ d, u( d
下列哪项不是用刀的安全规则?
# J/ \4 e/ l( Q0 d' A# RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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" g$ q6 D$ |' T8 K# u47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! e8 f5 A) j- B2 v& Y# w/ ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 f& G( a* w' v4 V8 l
A:RondellES
7 M/ q* N7 J( X. ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 x/ U; z+ Q- Y, E. K3 A/ }7 l: P
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48.Which of the following is a diced cut used to garnish soups?
$ _8 B* ?0 t0 z. o$ m5 q: @4 w下列哪项是切成小方块用于汤的装饰?3 D P$ K& ^4 P( @) \3 c6 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 n& i8 {* f4 p6 Q: e5 a49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 i! H% A" p& q. B( ^( r; |
下列那个术语用来描述用(翻译太复杂自己看链接,领会,不解释!!——) K) }5 ~. z( i+ r
A:Gaufrette
) R/ f9 ], p5 ~+ ?4 p7 sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
. `( d( U3 W$ O5 ?mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; ~% o3 \) x5 t; v& U6 W1 L, H3 YGaufrette :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?
5 v( m+ b) S! P6 o& V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)/ I1 d' U& N% t" R
A:Cilantro 胡荽叶 香菜
6 @+ B6 i# b8 l) ?- _; j$ Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:7 i; s$ C! A$ X& S
多香果, 多香果香料是什么5 _+ i% Z- ^* ~% T
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx. ~0 Z0 I/ o' T$ Q# B5 ~
A:A dried berry 干浆果
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" I/ S2 [2 P! p# `61.Which of the following are used to make a sachet d'épices?/ X" A9 K b& K4 N$ @5 o F0 K
下列哪些是用来做香包德épices?
& D/ M, G. t( t" U: B+ Uhttp://www.sachetcatering.com/
$ R( S# s; M5 P2 G* x% AA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?$ M9 r5 v7 O& b
下列哪项不是酱油调味品的?, w5 X H7 |% O2 C& o Q i' f
A:Wasabi 日本辣根, V' x* X4 b" g- C$ |% A8 A
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ C& t9 J8 ~& S' T+ Z8 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:
( u# X) v9 U9 ~# [4 k3 E0 cA:Pasteurization 巴氏杀菌1 R- L4 {% a6 y8 x. ]
: o$ U- y' v7 W! c/ o64.Which of the following steps is not the correct procedure for whipping egg whites?6 `% y2 u0 Q4 @& @- q( F4 C
下列哪个步骤是不是正确的蛋清搅打程序?
" x" t+ u% t2 a$ Y" v4 e+ R: n+ sA:Allow to rest before use. 允许休息后方可使用。0 ~ ?' e: u& ? @6 J
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 i$ c+ l' g! @0 s( g' UA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ O# L- @' s6 ~$ S: J炼乳是一种浓缩牛奶 是去除什么做的
* b! ]( I$ Z9 z$ m3 {4 aA:60% of the water 60%的水 V0 P P9 @" j4 X
. L; {8 l$ w; u# N+ G) |" [: Q, w67.A method of cooking that transfers heat through a liquid or gas is:
, z& C3 g% A/ I# N3 S" Q一种烹饪方法,通过转移液体或气体是:
% g/ y+ j) F, a& _- _A:Convection 对流3 D6 T8 s# o( h) i8 z0 z7 ]/ K
8 s4 m0 y/ V7 _$ X68.The cooking of starches is known as 烹调的淀粉被称为
* b9 |1 y+ p" y/ ?6 Y7 ^8 WA:Gelatinization 糊化, Q) H. T2 Y0 I. G
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?- `! g! z& v9 C8 T" m, D% b
A:Braising 烤
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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:
8 X2 q4 d5 W! @, GA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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* t% L: Q# L0 c2 X1 x$ y71.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$ l% k& ?8 G5 E$ w0 |( C% H3 N5 Y3 Q$ _8 [
A:Fumet 原汁9 w9 ~2 L3 X( u. j
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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
+ l4 f4 p" u0 g. q# M) v: h% rA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?$ V' Q) z3 d5 Q# |; Z; v- l) h
下列哪一项不是用于制造高汤(低汤)的原则?/ H+ ~3 Y* i6 f8 |: }. B1 t g3 }
A: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' A% ?; j. _& O
A:Remouillage 法语熬汤
$ w# t7 T, a& b! z/ c' jhttp://www.haibao.cn/blog/post/176242.htm |
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