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26.The chef who is credited with bringing grande cuisine to the forefront is:- W9 K9 Z4 `9 L- k3 J/ |* D
哪位厨师最早带来高水准浮夸的美食
c3 ] Z8 F. F7 {0 I1 i7 Y6 v9 |; EAAntonin Carême 人名 安东尼·卡罗美
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! i2 X2 Q6 F7 g' C8 O) A! [* m+ S2 o27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 K* T1 N/ p0 Q& M0 T. _7 B. c
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 U. F7 v4 K+ i& B: q k5 A K
A:Cast-iron stoves 壁炉$ |+ c7 `5 ?$ s, `. i+ u
http://www.usstove.com/products.php?id=6: F! O: }" _" ]# u5 q% W6 O9 U
f2 D4 c8 J9 ^28.The French term used to describe the roundsman, or swing cook, is:
( k; A6 Z0 p( C, P! {法国术语,用来描述roundsman,或摇摆厨师是:
/ e. n. F. B7 \- ~8 hA:Tournant 图尔南. y: X4 w# k, S6 y9 p
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29.Another term for the wine steward is:# q' C5 Q0 ~! ~2 Y0 U+ M/ j5 O
葡萄酒侍酒师的另一个术语是:
& ^! X6 G1 e, z' p! ZA: Sommelier 侍酒师! u: O/ U! [+ D9 \8 n# n
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30.Molds, yeasts and fungi are examples of a:* y) J/ L' y8 @% C! U, Z% {. [
霉菌,酵母菌和真菌是一个神马例子
" m' {- t( w/ T2 ZA:Biological hazard 生物危害2 t! \, i3 W7 D0 o
+ n( J. u1 Y& q# t; J: u# }4 h& }9 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# l" Y6 C( T6 w" p( g根据加拿大食品检验局,食品的危险温度区在多少之间:4 `% r* @6 L" Y- f
A:40° and 140°F (4–60°C) 4-60度( O0 N+ [' |3 p% o
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32.All bacteria need the following for survival:
. X0 d9 O- u4 R所有细菌生存需要以下哪些内容:
) \" n" U# h9 v5 \2 d3 i, W6 [A: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?1 H, W0 ? c& g
以下哪项正确表示了HACCP体系的关键控制点?
4 s3 o5 t4 o4 F! f* [5 aA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ V, o- }6 C9 R; A) t% {. z' Q+ c食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. l* l% E% e5 b1 p2 c34.Which of the following is not an example of a carbohydrate?
) v9 F% V9 B8 |# n下列哪一个不是碳水化合物的例子?$ f& X0 D! H- v5 r( w
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:
1 j6 F, f6 H1 s% Z8 i) h, z液体脂肪做成固体这个过程叫什么8 q* r- k$ ^( M. x* b* z/ r$ l
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?6 [: C9 k0 @* g1 }9 v+ I8 B0 I! L4 j
下列哪项不是脂肪替代品的一个例子% c& l: ?* c! Z' `# m. u
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 @7 F* c& M% E* [. _
加拿大卫生部要求的产品标有“不含脂肪“包括:
+ R9 X5 H9 j2 k" S' MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
& F. O% S$ t0 F下列哪项是不相关联的转换配方问题?6 E% j" C9 q: s- P# `
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ O- _, m! O/ x7 l/ M: M从供应商采购的物品的品质或成本叫什么9 R9 _; b. u, |: y
A:As-purchased cost 购买的费用! ?2 O- q( c# F: B. k
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40.The amount of stock necessary to cover operating needs between deliveries is known as:3 d* b! r `" f
在新货到来之前用于日常所求的必要库存量叫什么
& ^# A. E6 e; K$ N* E( KA:Parstock 基本日常最低库存
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. F G) ^$ l* G. ~, { I41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ K% ?* F, s X. S- Q# ^下面那个缩写是用来表明正常库存流程?. }2 ~0 {' H# g( T% Q! I& h
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?- _# ?( H4 W7 {8 }! Y) y9 d
下面的那把刀是用来打开蔬菜吗?
: v, a0 y5 G$ m8 @9 q/ UA:Bird's beak knife 鸟嘴刀
7 t" M/ i' c* w" chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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& u" P8 W0 }/ P43.What is an instant-read thermometer best used for?
3 b! c+ o4 [' } w: m k即时读温度计最好用于那方面?
$ t3 G5 T) }% R1 \3 y. }8 n, K/ gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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+ _. y0 X7 s# s' E& [# n8 S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
) d0 Q) @" S1 b$ S$ \/ C下列哪些金属材料受热均匀,通常用在铁板而且非常重
1 x6 I F( `' ~+ N. P4 \1 cA: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?
, b V$ n) J& \4 B. N哪件装备下面有一个可移动的碗和一个S形叶片?
% X& `% u# a7 _. S }* r5 \2 QA:Food processor 食品加工机
& s. A6 x/ B/ t$ _, n1 _( Hhttp://www.google.com.hk/search? ... iw=1263&bih=572) d3 k% j* N! Q1 U2 F
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46.Which of the following is not a rule for knife safety?
4 U. Q8 s! z( Q, _+ O$ e- A5 w下列哪项不是用刀的安全规则?* z8 T, P& Q) W# f
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:+ Q9 T" z& M5 E" Y( a+ V
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ s# Q8 v X. X/ _* p# h6 t, SA:RondellES 0 T3 R/ z) H( K. M9 ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; m7 i$ q; q# j6 p, w M+ G U
2 @( M2 ^& M! q) |! S6 ^( k48.Which of the following is a diced cut used to garnish soups?
) M# ^+ V' L. f9 ^下列哪项是切成小方块用于汤的装饰?
* Y5 ^% ~# N3 D$ mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
* _" |5 u6 v6 a1 z6 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ Y& X8 r: A+ R' b8 f- 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!!——
- W* @# p- j9 P/ E8 M1 vA:Gaufrette : A/ v; v; ~+ q; I9 q; k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5729 X ?. \5 c- \, }% Z2 p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ {' `& E2 H9 G* o# b3 z' jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5726 r3 L; d' C4 _0 b6 s& b
$ o; P1 W4 J! k( D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; s% h F Z' {5 M( J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) W$ p$ b3 l4 N, E
A:Cilantro 胡荽叶 香菜
/ v' E8 V7 D8 E7 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
1 L/ J. S& h- f" N6 f' v! V+ }+ m 多香果, 多香果香料是什么& p9 ?: q% R" s1 l( S. E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" p$ k# f9 c7 p8 @" v) GA:A dried berry 干浆果
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& c; u# `. }- v4 z61.Which of the following are used to make a sachet d'épices?% c9 H( t0 ]4 A$ l
下列哪些是用来做香包德épices?
F; H# ]6 F; D: Phttp://www.sachetcatering.com/, X: \; {5 P4 Q {1 I/ d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ W$ M Z5 k# v9 w
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62.Which of the following condiments are not soy based?9 `/ `2 F, `. U6 W6 j2 F
下列哪项不是酱油调味品的?5 Z' K- ]1 \. i7 i2 Z5 H/ ^
A:Wasabi 日本辣根$ Y$ v0 V$ f( X' x+ |
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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:
. s$ F% [. F* z5 E4 }& _/ G9 Z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:+ b S! p% y. l1 Y/ N
A:Pasteurization 巴氏杀菌
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, j: L8 _/ N& Y6 O# {5 [64.Which of the following steps is not the correct procedure for whipping egg whites?
% ?9 R7 X4 h1 r: t& z6 ^下列哪个步骤是不是正确的蛋清搅打程序?& ?2 q0 `% a( [7 Z0 g- ~4 _+ O' F
A:Allow to rest before use. 允许休息后方可使用。
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1 o r1 e/ @( i( i& g- ^6 K' T65.The weight of a large egg is between:一个大鸡蛋重量介于:; O3 X: {! n6 ~* S! _4 G/ d% O9 w
A:56g and 63g 56克和63克% s9 u H$ R6 R( j! }
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66.Evaporated milk is a concentrated milk that is produced by removing
0 J( G. r* \7 r0 K) ^' z8 {( m炼乳是一种浓缩牛奶 是去除什么做的3 v4 I8 x6 T# C
A:60% of the water 60%的水
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$ o5 n: p; ~, F. E, z4 X7 O67.A method of cooking that transfers heat through a liquid or gas is:. Y+ |3 m2 R+ r! C3 q, b! K
一种烹饪方法,通过转移液体或气体是:
9 i7 D5 f& y" U c; k2 LA:Convection 对流
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2 }3 ~/ d9 t! v7 W, h, O68.The cooking of starches is known as 烹调的淀粉被称为
& k* W2 \* ~/ X" l; p CA:Gelatinization 糊化3 N+ c1 P1 x `3 m& ?6 B- p; F
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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?. l, Q+ y& p" O+ S' n2 I
A:Braising 烤
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. p8 U% P9 v% u% p5 a, m4 Y70.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:
; k9 @5 g& l7 `+ i$ AA: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
1 t A- ^; h' }6 [A:Fumet 原汁
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" r5 ], J5 f6 W$ J, x+ Y2 M72.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
Q& r1 T/ y8 h; W- KA: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?
' e5 u2 G( a' m* R8 L下列哪一项不是用于制造高汤(低汤)的原则?
9 d! D4 G& c ?8 fA:Start the stock in hot water.开始在热水中操作
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. ]. X0 Y. R' v6 E$ G' i$ v! R74.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
* g& b8 z7 [1 r: a6 v `% `7 VA:Remouillage 法语熬汤
8 s% o) ^& a3 ]' Phttp://www.haibao.cn/blog/post/176242.htm |
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