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26.The chef who is credited with bringing grande cuisine to the forefront is:( B5 ~; s7 e; l' G( q5 C7 E2 J, n
哪位厨师最早带来高水准浮夸的美食+ ]5 ]4 o0 `2 z; J; Q- X, d
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:
9 ^5 @9 I- }& X# L5 V" @! ?1 o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。4 b) U) k9 ^! h5 l* a- k+ S
A:Cast-iron stoves 壁炉: \1 ?% I$ h% d2 f
http://www.usstove.com/products.php?id=6' z9 f) Q3 F9 E; [- d; o
1 B3 z3 V3 X6 @; Y$ U. ?3 U/ f28.The French term used to describe the roundsman, or swing cook, is:4 U- M) L5 q9 k% L7 m4 M# A
法国术语,用来描述roundsman,或摇摆厨师是:
1 J0 m; t8 m4 OA:Tournant 图尔南
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29.Another term for the wine steward is:3 y0 l @; P/ y/ }. C
葡萄酒侍酒师的另一个术语是:
/ F5 w* R9 a3 v0 U* aA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
. O% U) n7 P7 d/ ?; l+ Q; H$ y霉菌,酵母菌和真菌是一个神马例子
3 o3 ^+ d' S$ ]7 Z6 kA:Biological hazard 生物危害# L% e' o* h7 l# [3 B
" p' U" J/ b# R6 O4 d' q9 Q- g; Q31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:9 Y! g' t/ o: u
根据加拿大食品检验局,食品的危险温度区在多少之间:5 Y3 v7 l w$ `$ \# [# x
A:40° and 140°F (4–60°C) 4-60度0 @) V" v2 _$ r0 b
6 c3 J0 ^6 V% X+ w7 ?1 E32.All bacteria need the following for survival:
- @% c. l4 q" X$ B所有细菌生存需要以下哪些内容:
2 Q" q. g# I( ?: a8 \A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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# A, J1 y! l$ t* \+ ~( U33.Which of the following correctly represent critical control points in a HACCP system?$ B$ S7 p- ~4 l1 U$ ~( w! i$ i, j
以下哪项正确表示了HACCP体系的关键控制点?
, o! e7 f8 u2 {: k6 H9 H; qA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; V; K p. t1 t
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ l- U7 I9 D: ]& V9 Q; w: {
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34.Which of the following is not an example of a carbohydrate?
8 \. O" T1 [8 E下列哪一个不是碳水化合物的例子?
9 Y: |3 L! |2 e3 ]! l" XA: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:
8 m9 w0 l; u( w) {液体脂肪做成固体这个过程叫什么
5 p% n5 ~7 t! o# ^1 iA:Hydrogenation 氢化
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' P, m7 ]3 R$ O36.Which of the following is not an example of a fat substitute?% h* j* z1 ?$ M' @6 C
下列哪项不是脂肪替代品的一个例子" M' [$ E0 e0 e9 l( ^
A:Acesulfame K 安赛蜜K表
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5 i) `% ~ ] D5 m7 G& |37.Health Canada requires that a product labelled "fat free" contain:. O2 b% h, ~5 x( ]% v. q1 Y
加拿大卫生部要求的产品标有“不含脂肪“包括:( s. ?9 I% @, i `
A: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?: D; \5 Z; h1 p
下列哪项是不相关联的转换配方问题?
& k0 T0 B5 Q1 GA: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:! j% }+ A$ ^2 U0 L5 X* w
从供应商采购的物品的品质或成本叫什么
. ~. O6 G6 P; N4 K8 |: nA:As-purchased cost 购买的费用; ~% m) Y/ V) z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' R8 ]& f! M" O9 [* u# j在新货到来之前用于日常所求的必要库存量叫什么
- s) B. a1 Z9 y, fA: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?
7 T" c2 x! H( A e2 d下面那个缩写是用来表明正常库存流程?% ~' a( W6 j! Z, E# F% C! w
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?
+ l% M) p4 `& w$ }7 e$ p: a3 }下面的那把刀是用来打开蔬菜吗?2 M( y3 r6 `7 g6 V! t$ v4 U% g
A:Bird's beak knife 鸟嘴刀
7 w4 n( }% B3 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 [! H: x# C( I# F" i
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43.What is an instant-read thermometer best used for?
! `9 p) D7 F* b; p4 \5 ^即时读温度计最好用于那方面?
) F& r9 i% ~$ p* J1 j# t' P3 }A:Checking the internal temperature of a roast 检查被考物品的内部温度
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7 r# L) o! R# J `5 \( X$ K$ f5 O4 ^44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! R$ r+ q2 t- w( ?# D下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 _- v# x5 M" t# A6 N1 L7 PA:Cast iron 铸铁. h7 w& z5 l; ?* z
8 J' G) c4 ` k( H! j, U9 l45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. j7 I# P7 k( T# {; n% B哪件装备下面有一个可移动的碗和一个S形叶片?
' I9 ?' H b, O- a5 Y2 ]A:Food processor 食品加工机
( h3 V2 \9 N* }, S) U" I/ l) S' yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& B" [3 `$ L* ?& P0 I46.Which of the following is not a rule for knife safety?
# d3 n5 o1 ]" `! ~下列哪项不是用刀的安全规则?
& g, Q, Y0 c* q' FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 w* z+ b Y1 ~+ L4 D6 A. u
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 u7 P% V/ {8 Z8 B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' @ b6 h0 i3 B) ]! [: X: XA:RondellES
5 R* r/ m/ d$ B; u) Q/ y3 g! bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# ^9 Q' ^3 z: `8 W+ s& C) i48.Which of the following is a diced cut used to garnish soups?2 b5 k: _7 y# u" Y0 V
下列哪项是切成小方块用于汤的装饰?$ S$ b5 y* l1 A$ {. b6 V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# s, V/ ^4 ^* T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 V0 ?: Y( B. Y' e! D. n U6 D1 {0 v$ P
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!!——
& x3 } p7 J8 x2 M0 G# xA:Gaufrette / w# W; N. T& P( S. Z; {
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5727 O8 Z0 u' M4 a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ G [) r' ~# m2 [( k a/ iGaufrette :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?
* j. V, V3 \5 Z' ?9 b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)
+ p q2 e4 U5 o9 U# CA:Cilantro 胡荽叶 香菜
* V4 }7 L) \+ ` Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 y. f1 X* p: S- ]1 P60.Allspice is made from:! {" r$ \* E3 r- J
多香果, 多香果香料是什么% q# S6 H. D' W: D& _
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' A5 X/ E* Q8 x6 c, B. ~( ?
A:A dried berry 干浆果 K+ S+ Q/ W- `2 ^
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61.Which of the following are used to make a sachet d'épices?
! S1 K" j/ t& N+ h9 z2 J+ c下列哪些是用来做香包德épices?( s) x8 |. x9 x* [1 y6 D
http://www.sachetcatering.com/
; w0 N6 d' Y: O9 ? G" P8 v2 [1 iA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 ~) D- ~3 f- p4 {3 y9 o* a
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62.Which of the following condiments are not soy based?
1 h0 p x- `9 e; O! V下列哪项不是酱油调味品的?- D" K' ~! \: I8 W! ~; _+ L
A:Wasabi 日本辣根( [) i, ^) {5 j1 [/ P
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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:2 Q: D8 R9 L2 h+ `0 j
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 R1 x8 @/ G7 R& m
A:Pasteurization 巴氏杀菌1 p& W0 O& U8 |7 C) g1 f7 P
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64.Which of the following steps is not the correct procedure for whipping egg whites?8 E: V: f. D9 K; E" v& W: \
下列哪个步骤是不是正确的蛋清搅打程序?
6 u: H3 Z3 n% G. eA:Allow to rest before use. 允许休息后方可使用。$ ~" [' p+ c! L7 f8 [1 H% M
0 v" U; a, U! s4 c7 C) |65.The weight of a large egg is between:一个大鸡蛋重量介于:( ~4 o* L6 Q. i) o" C
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# N. W7 K1 d$ \/ Y" j8 G, L炼乳是一种浓缩牛奶 是去除什么做的, L/ p5 `- I; m3 j8 N$ h
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
% A/ C8 Q: }5 Y$ v3 G6 ?1 D; L一种烹饪方法,通过转移液体或气体是: W A0 [: ^- h' }# m0 ^4 \
A:Convection 对流
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& y2 Y: o# B$ g. p( M0 t68.The cooking of starches is known as 烹调的淀粉被称为
5 h) N; q8 M4 x4 h3 t9 ~% I" GA:Gelatinization 糊化
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% E7 I( [, F o4 n) r# i5 N( E$ a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
8 D2 _* {4 H. E. }& GA: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 n7 X, Z, j. Q# F7 J, Q+ |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' i- D6 }2 J" }) J L9 O1 r2 u& Y
! c9 u: M+ t9 t4 b- i71.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
; |, m5 t' ^" hA:Fumet 原汁% y. r* m) |0 Z
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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- C# h0 }/ A. C: ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; j4 n0 n1 t2 i7 i
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73.Which of the following is a principle not used in stock making?7 E7 u9 D- M3 {9 d1 r8 q
下列哪一项不是用于制造高汤(低汤)的原则?) {" `' l1 i, o& `% j1 @
A:Start the stock in hot water.开始在热水中操作
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6 s5 ^, ]( x0 {9 p74.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
; O/ v; _/ N. A1 _6 w4 y2 LA:Remouillage 法语熬汤; N! b7 o2 H" f& Q7 d/ \- H$ t) A
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