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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: z4 W* s4 R- e5 S" |
哪位厨师最早带来高水准浮夸的美食( x; Y* t7 @# j9 z$ e3 K
AAntonin Carême 人名 安东尼·卡罗美
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: ~% e3 K9 a: P" K! m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; Z& s- h) h* }+ O* @" a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. `1 A. }8 P8 o; m Y. vA:Cast-iron stoves 壁炉
( E/ p. g& M( whttp://www.usstove.com/products.php?id=6# _$ [& ~7 }( |% h1 @
; i2 z2 ]( T* h3 d& {$ w/ G3 R28.The French term used to describe the roundsman, or swing cook, is:
& Q/ v- D& }5 y6 B4 E法国术语,用来描述roundsman,或摇摆厨师是:
0 b: A' m) b& D& D, O4 x3 MA:Tournant 图尔南
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29.Another term for the wine steward is: C- H. m3 G( O; _4 b1 G) |0 z
葡萄酒侍酒师的另一个术语是:
. G8 [6 ]4 T$ X- d- q; NA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:$ l/ ^' V! n# P; Z6 }% D
霉菌,酵母菌和真菌是一个神马例子8 L% e' J2 u6 p0 z& Y
A:Biological hazard 生物危害* v, x2 ]6 ?6 V
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, h( K" I8 C3 ?! |( j根据加拿大食品检验局,食品的危险温度区在多少之间:4 j+ z: O, B* R5 N0 j
A:40° and 140°F (4–60°C) 4-60度
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. s, r! u$ T- u, b0 a32.All bacteria need the following for survival:
4 N: A2 x) u! w5 w' k( {4 O所有细菌生存需要以下哪些内容:
% ^' j* P/ T7 b" F' F2 ?% CA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 D, p% M' Z! y$ W3 s7 Q
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33.Which of the following correctly represent critical control points in a HACCP system?
! v8 { W8 _5 @以下哪项正确表示了HACCP体系的关键控制点?
( z/ ?3 h7 C' YA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. I( u' j3 Z+ ]! z: R* i9 t e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?
8 q; J9 a: U8 C9 d8 F6 ?9 ]下列哪一个不是碳水化合物的例子?5 Z5 _3 \" g6 C
A:Essential nutrients 必需的营养物质& E7 X( S% G# m& x5 N+ ^) I
. m( G( w7 b6 g# D35.The process by which a liquid fat is made solid is called:
- m* i6 \6 c: b3 W液体脂肪做成固体这个过程叫什么
' x+ M L; b5 l j" W5 }( fA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?* L2 _( ~8 g+ \& Q- D
下列哪项不是脂肪替代品的一个例子. R3 e) G+ P! c8 C
A:Acesulfame K 安赛蜜K表
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2 a9 ~0 P4 R; T37.Health Canada requires that a product labelled "fat free" contain:
* S! G6 [3 z0 c' h" y5 d0 I; r$ B加拿大卫生部要求的产品标有“不含脂肪“包括:) m" Z$ {7 m% y7 P3 t6 Y) E4 v
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?& b4 Z Q( e# l& q; y" O& J
下列哪项是不相关联的转换配方问题?, f0 H$ s1 u. M3 l
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:* ]) P- l, D$ E( U
从供应商采购的物品的品质或成本叫什么
6 l. S2 r+ S* L1 s* A. l: }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:
" |+ }/ x: G, c y在新货到来之前用于日常所求的必要库存量叫什么
3 ^; ~' \4 Y; Y; _1 o0 [. TA:Parstock 基本日常最低库存, }0 x2 ]0 l" e6 m+ |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?* N/ Z3 K6 I7 L4 y$ l' q
下面那个缩写是用来表明正常库存流程?; Q; ^ W, p) T
A:FIFO=FIRST IN FIRST OUT 先进先出+ p* w2 k9 G4 Z
8 p( L- H6 V% {8 a2 Y42.Which of the following knives is used to turn vegetables?+ z5 m. ]# y: x
下面的那把刀是用来打开蔬菜吗?- P9 p4 J5 t8 t. _* ^
A:Bird's beak knife 鸟嘴刀
" P7 m0 k% b& S) g- Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?3 i$ K: @2 F/ V9 o; a7 M) d3 `& D
即时读温度计最好用于那方面?" Z) ?$ S' C6 J" A+ }2 {5 H
A:Checking the internal temperature of a roast 检查被考物品的内部温度; K6 M' j K/ g4 K8 R
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?4 L. N2 ^, k- h
下列哪些金属材料受热均匀,通常用在铁板而且非常重* S, \9 g* a1 W; a# g0 b( ]6 d
A:Cast iron 铸铁
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; U6 W& i) M9 {% ^2 f- X$ r% @1 S- i0 Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ F- F3 S/ E4 \: A+ {哪件装备下面有一个可移动的碗和一个S形叶片?
. e- `9 E: |5 J/ d; ?A:Food processor 食品加工机2 A b4 [9 M- n" S5 B. r
http://www.google.com.hk/search? ... iw=1263&bih=572
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O- [: T$ _3 A: q4 ?46.Which of the following is not a rule for knife safety?
" T2 z( [$ G( q2 z: `. ]$ W下列哪项不是用刀的安全规则?4 Y* h' v/ Z- n' `; n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% t: d# h# v+ A, u' ^- u
1 m7 f+ Z* ~) F, _# z8 k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:; U/ q8 t% ]+ f8 w' L1 X' A0 P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?8 w8 W% X$ }4 l' t
A:RondellES $ \4 \9 @# V M9 c; L# [
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?* y- O7 N5 N7 f% ^( E
下列哪项是切成小方块用于汤的装饰?
. E% g, _: P1 G) `7 WA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( \" l; O8 c8 [4 d2 j9 }! u5 M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" S4 |4 `) t/ o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!!——
q$ S) R* z7 `. PA:Gaufrette 7 j5 R2 y$ }7 l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 I* K% f, N6 ^- T8 C0 R. [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 ]4 J; I$ d- ^& Y$ ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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6 s2 C4 k7 w3 ]/ c; [6 G2 r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" o# \' S. w& g U6 E }9 N4 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)4 s3 l3 Q! \% J) ^2 R6 U
A:Cilantro 胡荽叶 香菜9 }8 x( @3 ~+ g! X
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:/ i9 E9 ~/ C7 F$ I5 L
多香果, 多香果香料是什么
' \! h7 a/ T7 Q+ m$ E4 S; t4 ~$ ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 d" j6 y/ f8 _3 \$ {( _& NA:A dried berry 干浆果* a9 Q* v3 o: F+ h4 M
0 M0 _, a) h3 b61.Which of the following are used to make a sachet d'épices?
6 _" k2 c6 c) |下列哪些是用来做香包德épices?
% A0 p4 A7 g" }7 Zhttp://www.sachetcatering.com/
/ {$ n8 i0 j! K6 m& W+ ]( L7 DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香1 \) J2 s" X! @ q* v
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62.Which of the following condiments are not soy based? _; R" \" T1 K4 A- U8 d$ t
下列哪项不是酱油调味品的?
8 d2 d% } ^2 }A:Wasabi 日本辣根
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9 k+ B4 A" S7 E0 s& u1 p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ z: w; ^0 Z3 f8 L3 G# g# O% L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:% C: S( M. e- s. B% {- V
A:Pasteurization 巴氏杀菌8 t; @! M( @" P: F5 w3 r
2 C2 J; {- p0 D$ Y64.Which of the following steps is not the correct procedure for whipping egg whites?
" G2 s( L6 a1 ~( w/ l$ @下列哪个步骤是不是正确的蛋清搅打程序?
- l( H. R# R" l: ` G/ {A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
& @# [4 V& ]& b _( |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
) B: d0 r2 @% E" z" P+ b炼乳是一种浓缩牛奶 是去除什么做的; R2 I. \- ~1 p6 T: B
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:3 Z; [3 r; j/ o0 d1 J4 ~3 B
一种烹饪方法,通过转移液体或气体是:
. f3 N7 Y" }, v3 _. a& ? R4 hA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ S- s6 G) o! Y. |
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?
+ t3 W9 _% P& uA:Braising 烤- }* k1 m- {2 S
3 p2 D- Z' C+ \( _5 R70.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:
6 l8 ~4 f2 V+ b' L0 h% W* b. DA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" C/ \0 ~% e" s, @, i* S+ J
7 Q) I/ f7 R* p3 n: e; U; m71.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* e% T ]% I& q4 ^
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
Z. q0 t) N/ s* R. g. IA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( m" B) ~5 E" D: U( {4 i/ Y2 c
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73.Which of the following is a principle not used in stock making?
5 X- u( l' W0 d4 n+ D2 D0 N下列哪一项不是用于制造高汤(低汤)的原则?2 i6 c7 w. b% T+ w: |0 l
A:Start the stock in hot water.开始在热水中操作* c0 F8 b8 O& T% g9 s' d
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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
. b! k' m' y6 r- t' E; N# \A:Remouillage 法语熬汤: L- a3 d# u! }3 T! j8 S9 |
http://www.haibao.cn/blog/post/176242.htm |
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