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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:
! I9 @# @& ^ v/ h4 P1 ?哪位厨师最早带来高水准浮夸的美食+ v' N$ }3 ?6 ~; _
AAntonin Carême 人名 安东尼·卡罗美4 w2 Q9 J! J7 b- Z' s) ~
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 y. A% O3 d3 |9 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
5 k0 u& [1 _/ S0 c) e9 x$ C! h7 pA:Cast-iron stoves 壁炉( B. z# y/ h9 z/ v/ O+ E4 V3 Q% G
http://www.usstove.com/products.php?id=67 o9 \) O/ Q) V K! [# W
! @& b X$ v& s2 @28.The French term used to describe the roundsman, or swing cook, is:1 S( h( g2 T. A& B/ G: r
法国术语,用来描述roundsman,或摇摆厨师是:5 o2 y8 z+ X4 I+ ^" P( B6 c( Z3 r- `
A:Tournant 图尔南1 ]' \3 D) Y/ O& k4 ]9 d
# g* m4 [1 J: L8 w( h4 r, V29.Another term for the wine steward is:
7 s' ~) u0 W( s% d3 g& ?* A葡萄酒侍酒师的另一个术语是:
* B# C2 I* B1 `. T v' f* nA: Sommelier 侍酒师9 [. v" e! n# T3 X1 S$ w3 O9 g+ Z4 i
: X f; G9 g8 G; D8 d- ^9 `30.Molds, yeasts and fungi are examples of a:% M# O3 ?* x, J U# C5 y! z' `5 }2 l
霉菌,酵母菌和真菌是一个神马例子
5 o7 b8 `" S L% r" V9 MA:Biological hazard 生物危害( E7 _, m- f3 ]8 P
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# z/ D: h h/ @根据加拿大食品检验局,食品的危险温度区在多少之间:8 h/ f# X& R5 f2 L5 ^" I. j$ W; g0 g
A:40° and 140°F (4–60°C) 4-60度
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* S1 a6 `; Y4 s3 i32.All bacteria need the following for survival:
6 U* L/ S+ t/ G; C3 I所有细菌生存需要以下哪些内容:5 {. p1 ^! U0 e- f6 C
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 ]- w! O$ j5 K4 k
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33.Which of the following correctly represent critical control points in a HACCP system?
5 _# [1 q% n* `0 x+ G$ P: j以下哪项正确表示了HACCP体系的关键控制点?& `' n/ k6 V0 f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 f+ p9 ?) n! V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; s1 Y6 J4 E' }
: l2 x2 i( b* c: Y$ w' D34.Which of the following is not an example of a carbohydrate? l; {, {7 y2 z" f0 b8 J2 e0 P% D
下列哪一个不是碳水化合物的例子?( K/ {) I0 Z x$ W/ u1 C1 p
A:Essential nutrients 必需的营养物质: N9 |0 v3 H+ q. m: d) K
a6 \3 v, \1 ^$ Y; F35.The process by which a liquid fat is made solid is called: B; [; F9 m: [9 |; _3 ~& ^
液体脂肪做成固体这个过程叫什么
% X% g9 `; n6 f9 G9 ZA:Hydrogenation 氢化
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8 g' F% [$ N: w- i36.Which of the following is not an example of a fat substitute?8 F+ D4 h& j5 p$ P* O W
下列哪项不是脂肪替代品的一个例子
- u/ ^2 y( ` S, C: J% t4 S/ sA:Acesulfame K 安赛蜜K表$ e- Y' _* d1 K9 T$ a
$ [! g/ @ R8 j. [1 J }37.Health Canada requires that a product labelled "fat free" contain:/ k g9 g. S- C9 E1 w: Z, F
加拿大卫生部要求的产品标有“不含脂肪“包括:+ _7 C1 M, @# a) F( w* k
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( O. u* Z, J, V) w# _
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38.Which of the following is not a problem associated with converting recipes?2 Q% E/ A& {8 z6 G% N3 `& s
下列哪项是不相关联的转换配方问题?. E% g1 l+ R( |$ i6 w" j' C$ g
A:Unit cost 单位成本: ?* T5 a3 N, G, }( O* Z! [& S
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39.The condition or cost of an item as it is purchased from the supplier is called:& c- c, q$ N) I" b. \' q
从供应商采购的物品的品质或成本叫什么
2 m, b. s# N+ N) h+ V8 z% \. d3 `! WA: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:
# r% A& i) a$ Y& F, `# |+ c在新货到来之前用于日常所求的必要库存量叫什么( b: s3 J' ~5 C, t$ W
A:Parstock 基本日常最低库存
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8 A4 l! |2 p4 v5 `; K! s41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 R+ [3 F& y, t# H& `; P- r- ~4 B下面那个缩写是用来表明正常库存流程?
- b- l& D8 b+ h1 b4 n: YA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
+ W0 p; p1 @' v, B1 _& w下面的那把刀是用来打开蔬菜吗?
# I- G, J( o& H- R- ]8 KA:Bird's beak knife 鸟嘴刀" m0 U; ~: `# D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 I# g9 A9 m2 [
( `+ E& Q. G* ?4 u1 y, C' I43.What is an instant-read thermometer best used for?
" A2 D' N# P2 A$ i9 k* C) I即时读温度计最好用于那方面?
- Y% C# ~: f/ l. O3 L! G1 q3 [) bA:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 N- g( y/ @! g+ _" S% M% N44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( m3 W" r y. ?6 \下列哪些金属材料受热均匀,通常用在铁板而且非常重5 O0 D2 \$ g2 s
A:Cast iron 铸铁3 Z+ Q9 g/ T1 }6 I8 u: t! e
$ a, `: _/ }* d. m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& U) r1 E" M/ B. E( K7 M
哪件装备下面有一个可移动的碗和一个S形叶片?
" f2 t/ y0 { a1 Q* b, F, J5 `A:Food processor 食品加工机
( F3 B. h% l: |http://www.google.com.hk/search? ... iw=1263&bih=572. `! Q5 u+ j5 x- A5 O' d' v5 q1 B
1 ?+ D6 e0 O% Z1 m* j+ X& c( ]46.Which of the following is not a rule for knife safety?- M/ F) T9 b0 X' g% f* v: }
下列哪项不是用刀的安全规则?
) g7 w6 M8 K1 N5 u4 ^+ C& |4 Z6 wA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀6 a8 M/ o. {/ P) n% d% I
- t' T2 I% y* J$ D/ t47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' k6 y; u, \: A# n0 ?1 f9 }* R
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
# d5 ] r5 X( H! t, X( rA:RondellES
8 a1 R* v. \' w3 X! g$ N u* A% nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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5 s( t4 q1 b7 l2 g, q48.Which of the following is a diced cut used to garnish soups?
6 x! k; }) R/ I4 \下列哪项是切成小方块用于汤的装饰?& B7 V/ C7 ^% ^2 j0 c9 Q8 p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
5 Q$ b) }' g) Z( m% L# @( W+ j3 M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& ~ S/ S; k; x/ [4 ], 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!!——/ e' g V' b7 X$ i L7 q
A:Gaufrette ( ?+ Z( v$ ]7 a% @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% m; O1 V y; n3 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, t' Z& y5 u# e' `3 K' gGaufrette :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?
) Y3 f* D1 q7 Q2 p9 v! a( Q7 h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), e6 c9 O( A+ k P9 B
A:Cilantro 胡荽叶 香菜
- m% v1 z& s, n$ `) e6 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) M6 _+ P4 n! D
6 {: B1 Y" S! S9 h60.Allspice is made from:( r! @6 W* F% z5 [2 o3 I9 t
多香果, 多香果香料是什么 ^. m7 i2 @! V. w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ m+ w2 t5 R9 o; V1 W
A:A dried berry 干浆果
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0 |6 B3 }" F% V( d. G2 H61.Which of the following are used to make a sachet d'épices?+ A' o/ M3 b, a. Y
下列哪些是用来做香包德épices?% m4 |- v, a1 `5 k' V8 I- S
http://www.sachetcatering.com/, n& t" A: W! g! E
A: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?
! B; ~6 w7 Q3 B* ?( E' }下列哪项不是酱油调味品的?
. p* V6 N, O" dA:Wasabi 日本辣根% {0 {: R$ T1 H8 O P
+ Q* T$ ?- u3 ~. B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 U$ y. V, J% j# x" [8 ~2 p2 X& e0 }- 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:
/ g i5 W; X* a/ x4 G$ K! k# MA:Pasteurization 巴氏杀菌! f% ?+ n8 \6 j& l0 m' Y+ ?: H
! j, \, u' r# z! S1 `" m1 _64.Which of the following steps is not the correct procedure for whipping egg whites?3 D$ q0 w( ~+ g# A' B
下列哪个步骤是不是正确的蛋清搅打程序?
4 S& I Q4 {, W3 @6 j% B( |& dA:Allow to rest before use. 允许休息后方可使用。
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1 o/ ^1 S: C- P8 F" p6 W: `65.The weight of a large egg is between:一个大鸡蛋重量介于:7 K, f: }% T9 ^
A:56g and 63g 56克和63克# g( S9 | L! Y' f# U, {
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66.Evaporated milk is a concentrated milk that is produced by removing; t1 C( ]* l* I& M* \
炼乳是一种浓缩牛奶 是去除什么做的5 C6 z7 a' T4 }( d8 }9 {6 f7 f
A:60% of the water 60%的水1 I0 S' p* k {0 s
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67.A method of cooking that transfers heat through a liquid or gas is:
' n' v# O3 L1 [$ A) @0 r/ R, q/ T- H一种烹饪方法,通过转移液体或气体是:
& ]' m# p' N' I& V8 |! OA:Convection 对流! w" b0 j9 x) U9 Q" v% r
4 [5 @7 U! b; R( r2 N m68.The cooking of starches is known as 烹调的淀粉被称为
7 o9 j* F E! G! K& AA:Gelatinization 糊化
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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?
1 ^4 P! q$ P0 L1 S" Y! m" IA:Braising 烤' s! C/ Q3 l) X( H5 R5 k
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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:) E, S& j5 ]1 q3 i) N ?% O6 \
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
5 T3 O# s. g+ V0 f4 q, mA:Fumet 原汁
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5 D# j/ K1 L2 L2 m7 s; J72.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( p) x9 }2 l) l, x0 y( L3 ?
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜7 I, E5 y/ f' f1 V' d: Y
; g" J9 R U1 k4 r& M9 W! D/ ?73.Which of the following is a principle not used in stock making?
" t, F( f0 |: g, r! f下列哪一项不是用于制造高汤(低汤)的原则?
; J) h |6 j2 J( dA:Start the stock in hot water.开始在热水中操作
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* ]8 o' u8 X9 P1 ]$ U6 k1 k/ g) w74.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; \% f ~9 s7 P1 I* m4 V& U& R
A:Remouillage 法语熬汤4 o$ L, r* z$ v
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