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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:
- v7 s. }9 D3 ]哪位厨师最早带来高水准浮夸的美食
( s2 g# p/ p$ }+ DAAntonin 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:
0 Q/ @2 t/ }" }8 i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 F' g" A1 L& o$ |4 \+ WA:Cast-iron stoves 壁炉
4 {3 w# B9 y& n# s+ q \http://www.usstove.com/products.php?id=6/ Q' i( z+ B& ]5 X0 @
0 b8 `# o2 e& k/ z28.The French term used to describe the roundsman, or swing cook, is:/ R# N$ E4 {: M
法国术语,用来描述roundsman,或摇摆厨师是:5 T2 k/ U [& r8 v1 R/ d% G7 B
A:Tournant 图尔南% ^/ j4 x, E+ `1 g8 D8 S* R
! N+ X0 X& d6 N. ~6 p7 B29.Another term for the wine steward is:( E+ Y0 e' O# y
葡萄酒侍酒师的另一个术语是:0 i3 q) g8 d8 ?. g/ d* c
A: Sommelier 侍酒师0 h% k7 O: g7 e& X9 k
& P( c( g4 M; P1 H30.Molds, yeasts and fungi are examples of a:
' z1 T5 p. j& C- B- o5 }霉菌,酵母菌和真菌是一个神马例子
) h6 g7 z" V5 h) {A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' C" z2 `$ |- N
根据加拿大食品检验局,食品的危险温度区在多少之间:: h* C# h. w( M. c
A:40° and 140°F (4–60°C) 4-60度 o. l& I0 T1 @/ v/ {
- h# F1 T9 x8 ~) ]) t/ |, Q32.All bacteria need the following for survival:
8 N g+ N5 p, ]: O2 z所有细菌生存需要以下哪些内容:8 g* a2 m. z" G
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' _- N$ Z$ a7 t# h& L- K- I4 ~5 U
5 a3 |& f# c6 {. T& S, {1 x33.Which of the following correctly represent critical control points in a HACCP system?, C& i$ }# ~6 |9 [! Z1 K8 ~
以下哪项正确表示了HACCP体系的关键控制点?1 g" Q5 z+ N( x( ?: i/ l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' \& h3 z5 \$ ?, R# N
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?9 x: I1 Z) o" r+ x
下列哪一个不是碳水化合物的例子?3 \/ P. c4 g: x. w9 ~2 h9 t
A:Essential nutrients 必需的营养物质" H- i6 y( K* }! y& p: i* u
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35.The process by which a liquid fat is made solid is called:0 N. _4 x# V# M/ b
液体脂肪做成固体这个过程叫什么
" g+ i# e! a# LA:Hydrogenation 氢化
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! g1 J: g/ Y' T, I" a+ m/ [36.Which of the following is not an example of a fat substitute?
# ~; [6 N/ Z3 ]下列哪项不是脂肪替代品的一个例子
4 o i% v X3 e: ^A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
9 d1 I" k8 z1 l加拿大卫生部要求的产品标有“不含脂肪“包括:) S( e/ u; |9 _0 A0 y1 ?8 g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份, }3 N, d$ A9 |: b" H6 h x
/ D/ F% A6 C6 w* e0 J7 x6 {38.Which of the following is not a problem associated with converting recipes?" A0 f1 G- K7 Y1 H" G6 ~
下列哪项是不相关联的转换配方问题?
( N- @! k; G! Y# ~0 D/ CA:Unit cost 单位成本; o$ ^5 ^+ Y1 R5 `! L: }/ W
6 e5 J& O4 ^- y, Q7 l39.The condition or cost of an item as it is purchased from the supplier is called:
* t! Z6 b) ^! ~8 M4 {1 E从供应商采购的物品的品质或成本叫什么
`1 N* ^. V- D: g. L# SA: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:9 [0 @8 X3 q/ O7 [+ @! f
在新货到来之前用于日常所求的必要库存量叫什么
& P& q! [3 A3 Z4 n" i4 k* DA: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? z( t- O: [7 b4 S
下面那个缩写是用来表明正常库存流程?& \" a4 h. t# B. |$ ]& Z3 K
A:FIFO=FIRST IN FIRST OUT 先进先出( o* s1 R* M: R T+ B7 X3 B
! o0 d$ Y: r" _3 _4 S( [8 n, F42.Which of the following knives is used to turn vegetables?8 b8 K3 L5 h. A$ t) u& Q: {$ t
下面的那把刀是用来打开蔬菜吗?
8 f6 q% H' {( e) z4 ?$ O, BA:Bird's beak knife 鸟嘴刀
: \# ` N5 U: R: _% U u3 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. R: J$ d9 d8 G+ l5 x
: u! Y& o9 x$ s& F: P$ I( z1 h43.What is an instant-read thermometer best used for?5 s6 o. y0 o" O7 r
即时读温度计最好用于那方面?! h/ _; q& I4 o; m$ L
A:Checking the internal temperature of a roast 检查被考物品的内部温度2 i+ e0 k$ M$ M5 S1 n5 |8 C
0 r: o( d7 J+ o4 k& V' b1 D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, W" q( {# L2 J: ]7 W/ Y下列哪些金属材料受热均匀,通常用在铁板而且非常重- H0 f% w4 Z* e# }* a% q
A:Cast iron 铸铁: X: G% [6 S$ h% w1 o. E2 S
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# t4 x9 {5 W5 X9 u1 R5 g
哪件装备下面有一个可移动的碗和一个S形叶片?- t; c, f- s' |; g$ R
A:Food processor 食品加工机0 P6 L! c9 b* A
http://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?
, m3 l. T l0 O+ Q% t下列哪项不是用刀的安全规则?
# [4 }: x! t3 C8 W; A& HA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀8 K, g, z/ \* E/ D0 ^" l. j; [6 L
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 F+ V( y6 n1 L. k3 Z( }把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& f9 c$ I. K4 w$ ^) ]
A:RondellES
3 W7 H& @; F# khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ X9 K `) ^, s% Q B% Q
: M. L( D/ F4 g1 M( i7 J" t( j48.Which of the following is a diced cut used to garnish soups?
, b+ [" x3 G* w! x- s下列哪项是切成小方块用于汤的装饰?* n- \5 G* Q* _6 A% `3 b
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# q" G- W, h9 u- e9 s4 R: f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 ^- N: V; M* H3 Y1 p. D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; @2 l) S" Y& x. J' x+ } g; h: iA:Gaufrette
/ B) k9 I7 R2 @9 Wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 Y% a8 Z! a! S3 p y3 a! H0 k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ R, {4 [( H% [* A2 rGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# b3 Q" H- S$ k3 o- M50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?! f$ Y k# U( \% D
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)
3 m" d. h; X: ^) D$ |- fA:Cilantro 胡荽叶 香菜
; R) d. e/ {0 A6 S/ T; R* W f1 V% p. Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 ]. a3 f7 ~& V z; R* m3 ^60.Allspice is made from:0 E2 Z0 I& C9 N/ `1 r+ K
多香果, 多香果香料是什么
! z! b M/ J( U" E1 E) ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ N5 D, V' ~" }A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?2 e1 q* X! t- y5 W G& ^+ r ?
下列哪些是用来做香包德épices?
' |# P/ H% _% xhttp://www.sachetcatering.com/1 f5 Z+ {) c+ a: U, v, u
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 ]. {' | k/ P6 r0 V
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62.Which of the following condiments are not soy based?! K' \/ m9 h1 c. v7 y% @+ j
下列哪项不是酱油调味品的?
% h* m K: B& G$ W9 V( _* |A:Wasabi 日本辣根
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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 ]" |! `2 E& R% A1 ^
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 }6 G+ V( ?( x6 H
A:Pasteurization 巴氏杀菌
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/ X7 T1 w$ X m0 J) }5 R& S B64.Which of the following steps is not the correct procedure for whipping egg whites?0 }" l, ^5 z) i k A+ G" ^3 c, E1 C% y
下列哪个步骤是不是正确的蛋清搅打程序?1 t5 ~9 ?3 x1 Z
A:Allow to rest before use. 允许休息后方可使用。* u6 c) b* a) N, z/ ~* {
- K5 ^7 h6 y- h) Z& s, W2 `" q* W& @65.The weight of a large egg is between:一个大鸡蛋重量介于:
b, Z* m! H# nA:56g and 63g 56克和63克7 v# Z7 d. m3 x+ I) A
/ S5 u0 x" L) V3 j; L! a66.Evaporated milk is a concentrated milk that is produced by removing
/ X( s6 _8 a* V0 l炼乳是一种浓缩牛奶 是去除什么做的; ]% h( x# @- s5 c) a6 S
A:60% of the water 60%的水3 D/ K8 Z- x3 r' N5 y0 [
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67.A method of cooking that transfers heat through a liquid or gas is:
' f! Y" k W. W& R一种烹饪方法,通过转移液体或气体是:
; C( U2 R$ G& z3 c ?' h- L: DA:Convection 对流; [/ o% s$ {3 m2 h. `. S# ^/ J
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68.The cooking of starches is known as 烹调的淀粉被称为3 k e$ {& R# f
A: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?0 _3 _1 b. C8 R0 m; D
A:Braising 烤
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1 C5 Q: _4 n f" g1 z' B2 q M70.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:
. [$ j8 N# x, @& }- Q2 t$ u# _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 E2 Z- k1 q& Z _1 f
) Z& M$ Q4 y9 ]/ h" J2 M, g1 N, o71.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
) p, L( r9 u( `A:Fumet 原汁
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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
/ t& Z) R: n) G3 {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜! e$ ~" {8 e: B) F2 U$ Z
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73.Which of the following is a principle not used in stock making?
; a% ~' V7 [9 f6 X4 Z/ o下列哪一项不是用于制造高汤(低汤)的原则?
8 Q$ ~ w/ C2 n+ _! fA:Start the stock in hot water.开始在热水中操作* z/ k* @8 q9 X" j7 p7 L
2 c6 k0 @( ~8 _# ~1 g74.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
/ @8 ^# c4 [ }A:Remouillage 法语熬汤0 D4 }4 o5 a: ~# L% X9 N
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