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26.The chef who is credited with bringing grande cuisine to the forefront is:( Y6 R: b, o( @- J4 h) T" m
哪位厨师最早带来高水准浮夸的美食
/ D t* h( D0 B7 h! UAAntonin Carême 人名 安东尼·卡罗美8 x+ G, g; w9 Y# x; A# z; J, x* Y
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( e) ]' Z# \2 H. Z u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 e m9 ]# ^3 [3 o4 v
A:Cast-iron stoves 壁炉) `, \# K. A/ T2 L, ^. {. o5 ^
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:% g, ~( h1 l. b7 J A" M
法国术语,用来描述roundsman,或摇摆厨师是:
# I3 x7 q: X ]- E OA:Tournant 图尔南
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29.Another term for the wine steward is:
$ S4 V5 s# q0 g! t葡萄酒侍酒师的另一个术语是:1 R A+ I# Q4 |6 s# j6 b
A: Sommelier 侍酒师* R4 p+ K6 m( F: U" m9 K
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30.Molds, yeasts and fungi are examples of a:+ I1 E6 U& G- y1 D
霉菌,酵母菌和真菌是一个神马例子
/ [% v$ v1 |" J: ~* tA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 S6 I" r1 `! _7 j4 ]0 l
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 c: s$ L0 ]; p. XA:40° and 140°F (4–60°C) 4-60度% j% H# X- a9 f" w
# I1 \0 l6 u. ]32.All bacteria need the following for survival:
: |: H& B1 G/ N: [# m6 j! X- s% j2 M所有细菌生存需要以下哪些内容:
; D/ V2 f; A3 g- _: Q* n2 WA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值- O5 i% O7 @# w$ o! O! o
3 @8 X) E) d9 ^4 g2 R7 @+ b33.Which of the following correctly represent critical control points in a HACCP system?
- H2 e( {: N# m+ a$ j* U- q以下哪项正确表示了HACCP体系的关键控制点?# G g' r6 J; j l; F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " t4 U2 |: K9 b2 K
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?
' I& n8 F# D% s) K8 x+ z下列哪一个不是碳水化合物的例子?6 [6 l# o5 h+ Y; L- y! T2 p! b2 k
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 Q. l# `2 J6 b& K( |
液体脂肪做成固体这个过程叫什么% ~, y2 w4 Q% Z
A:Hydrogenation 氢化
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0 W, |9 F3 G! ?% O36.Which of the following is not an example of a fat substitute?+ Y; b W2 f/ I Q3 B1 A
下列哪项不是脂肪替代品的一个例子
! U/ y' o6 F" _7 u$ {A:Acesulfame K 安赛蜜K表
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* c; w2 I' J6 y( Y- R3 G x, b" @37.Health Canada requires that a product labelled "fat free" contain:1 V& s9 k7 Y. u3 l$ \, R# w
加拿大卫生部要求的产品标有“不含脂肪“包括:1 c. c, I8 r& \5 c* ]3 p. [
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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4 I& Y# U g5 w! L$ V38.Which of the following is not a problem associated with converting recipes?5 {) S/ H" a- I7 {0 @
下列哪项是不相关联的转换配方问题?
3 h& D" a1 \6 m3 b. Z0 ^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:2 M: u; |- y! Q% }) F8 n' ?( w* M
从供应商采购的物品的品质或成本叫什么
( b$ q$ r5 A! P( QA:As-purchased cost 购买的费用- {- a# E+ n; m; s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:7 ^* l: Y% e8 ~8 i, l
在新货到来之前用于日常所求的必要库存量叫什么% u- P1 j* Z2 e8 z8 K
A: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?
: h& |9 J( L- f) Z ?6 d% I下面那个缩写是用来表明正常库存流程?
2 M9 c" C: p) D; o7 gA:FIFO=FIRST IN FIRST OUT 先进先出8 q" B. x. T. }; Z& ~
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42.Which of the following knives is used to turn vegetables?1 [: i2 J- z& l# D. [
下面的那把刀是用来打开蔬菜吗?; n! w3 j# F# W6 d0 f! v/ |
A:Bird's beak knife 鸟嘴刀
0 v2 x9 {7 j! {. Z! x4 t% }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- y R) n2 p2 L" S( Y43.What is an instant-read thermometer best used for?- i& W, D+ `7 L
即时读温度计最好用于那方面?
& C1 E9 v R8 v! h; ^& dA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?6 }# Y, g$ [# d: O: V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; Y1 d6 {. [) y$ \1 \2 A1 yA:Cast iron 铸铁/ `' Z2 o. K9 N$ i# _1 n$ C5 n# b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& j5 Y5 T- ]) V3 j6 r ]哪件装备下面有一个可移动的碗和一个S形叶片? W {& |' C5 m
A:Food processor 食品加工机
& M* I3 Y' ^+ |' s s4 rhttp://www.google.com.hk/search? ... iw=1263&bih=5722 C2 W7 ^! A7 _ t2 {+ S* J
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46.Which of the following is not a rule for knife safety?7 x7 i9 X6 d( \+ O9 o0 p
下列哪项不是用刀的安全规则?
) ^. Z: m6 J% J, B' E$ rA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀* X0 ^3 R, m1 `% `8 t; e7 m; w
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
h' J' ? h! X+ [8 ~, d) \把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 s0 r# ]: M3 n3 T9 ?A:RondellES , Q- [* c: G" Z: A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* s" ]3 r+ ~1 M8 ^( U5 D3 y
- t2 f1 g, A( g2 u) F* ^2 a' d48.Which of the following is a diced cut used to garnish soups?
$ W$ g C! [) J) Q- |下列哪项是切成小方块用于汤的装饰?* g+ t( ] j6 Z; m0 z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm% a H" ^- a% p! @
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?$ T0 }/ W$ K- `, x) E/ a5 l& A5 a
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!!——" ]% { x u2 |) ?* A! B
A:Gaufrette 8 l, S1 G* S& J& O1 K' e7 W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 Q7 O7 J2 [0 e C Q; Q7 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 M- P. c/ n! S. _Gaufrette :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?+ J8 I1 ]' a& j% A z, q
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)! X$ A5 b7 x+ F! {% R
A:Cilantro 胡荽叶 香菜
: o" h( s/ o9 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; ^" R7 s6 x; s60.Allspice is made from:# l+ S9 \7 w+ I
多香果, 多香果香料是什么0 D" k4 g; B0 M1 n! s, B' W4 T- D
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx+ W8 s, y% l9 ~) }
A:A dried berry 干浆果+ A$ ?) E4 R& `2 H
2 k$ N' B* U4 k7 E7 F8 @61.Which of the following are used to make a sachet d'épices?( i! k3 D! L+ p8 I; f3 i- {
下列哪些是用来做香包德épices?/ C. y; {, O# Q( z9 w" ^
http://www.sachetcatering.com/) J1 T7 d7 K. S' _* `
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% [$ K0 v( M4 H2 @* M4 B62.Which of the following condiments are not soy based?
+ S* J' i# `. E9 q' Z下列哪项不是酱油调味品的?+ X" t7 J1 |# n
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:# d" | {! K2 F9 m. \3 Y0 i9 |
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:' t# f: T) N, _8 y
A:Pasteurization 巴氏杀菌; p5 T ]7 A! y% {8 B
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 i: J/ ^3 d3 x7 |5 z
下列哪个步骤是不是正确的蛋清搅打程序?
' c$ j0 I/ J2 Z: P+ {A:Allow to rest before use. 允许休息后方可使用。* \8 G! B' _; x# K/ n
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65.The weight of a large egg is between:一个大鸡蛋重量介于:5 Z' W7 \; B( o7 t, Z
A:56g and 63g 56克和63克, x& y- c0 S( P: x6 n6 ^7 A/ g: q
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66.Evaporated milk is a concentrated milk that is produced by removing- k I- |2 j" K9 X
炼乳是一种浓缩牛奶 是去除什么做的
. j. T$ ?- o( ?5 S+ s3 @" T2 j% jA:60% of the water 60%的水; t% r5 z3 C2 F% }* v' a2 ?+ Q
$ F5 X- {- D/ `9 x67.A method of cooking that transfers heat through a liquid or gas is:" y$ ` b/ N1 k$ O0 \: d
一种烹饪方法,通过转移液体或气体是:3 B# G, b/ x( T& ~# U2 k. v. X. L
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为3 Q( l: }- Q+ o1 q( D2 Z5 \
A:Gelatinization 糊化! _% W# L# d; v% O+ z0 z/ [3 O
8 C+ t. s$ Y! o- V4 Y5 n' L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, n: h$ ?+ h7 c, YA:Braising 烤: F" G6 ^0 }# m. K0 N& ^0 k3 z& e
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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:
1 p4 y( F" O. V7 L/ PA: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' d* s( f" L1 O& N( l. j
A:Fumet 原汁% q5 R+ f' G, K, c
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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' X6 Y Z. _' X: W( B* ?
A: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?
1 x" h0 z3 B4 n" [下列哪一项不是用于制造高汤(低汤)的原则?
1 {/ _8 a y h i" H) DA:Start the stock in hot water.开始在热水中操作2 O' G. z$ W# o: `$ X4 z4 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
! D/ L, t4 M( PA:Remouillage 法语熬汤4 u7 g$ b" s, \: {% ~2 n
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