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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:
( Z! Y7 G0 Q2 A6 A* x# V7 s+ @6 N% v哪位厨师最早带来高水准浮夸的美食
: F' w: W. q+ tAAntonin 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:
' ^4 L2 @; o5 K下面主要介绍的那种新发展是关于烹饪有关的工业革命 。2 f: {$ i/ m7 L
A:Cast-iron stoves 壁炉8 S$ Q/ V& t; ^" N
http://www.usstove.com/products.php?id=69 S% Z3 T- B9 h$ R; R
2 s9 y' W& N2 A2 ^6 _. I: a2 P28.The French term used to describe the roundsman, or swing cook, is:4 C) ?& M: U. s
法国术语,用来描述roundsman,或摇摆厨师是:
% b/ E+ T0 J2 m3 K6 ]( |# Q1 @A:Tournant 图尔南% B) P. g8 x$ p- Z, l3 b& z
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29.Another term for the wine steward is:
* g5 |+ K7 p \5 O1 y葡萄酒侍酒师的另一个术语是:- U4 v x5 H$ S- N
A: Sommelier 侍酒师
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Q' D: U6 |& n+ {# ]7 O30.Molds, yeasts and fungi are examples of a:: [: [9 T9 [- f) X# X5 X
霉菌,酵母菌和真菌是一个神马例子
/ J2 F" v5 Q* g' {8 N( o+ q& ZA:Biological hazard 生物危害
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% d6 d% o$ \ M5 a0 \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 M& P' Y8 Y6 z2 A Y2 k2 a3 P1 J根据加拿大食品检验局,食品的危险温度区在多少之间:8 X" x; ~: }/ b8 O
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:# b+ u( O. D6 R' ~9 U4 Y
所有细菌生存需要以下哪些内容:
2 [2 y+ L6 K! q" G2 W- F( XA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, ~7 F, E7 n3 d% ]/ y7 a% g8 x" S33.Which of the following correctly represent critical control points in a HACCP system?, v% x6 o1 r: j Q# c! G
以下哪项正确表示了HACCP体系的关键控制点?
8 Y1 t- Y/ Y' V" |8 s4 DA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 N0 F: m. | {+ @0 H3 I: k4 ~
食谱,接收,储存,准备,烹饪,保温,冷却,再加热" F* M3 M( K" J3 K4 `
& z, P) F) r) y5 U: J. P+ K34.Which of the following is not an example of a carbohydrate?
* z* g9 G! u$ g# X6 Q下列哪一个不是碳水化合物的例子?$ A* I1 d- F4 @+ X
A:Essential nutrients 必需的营养物质
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9 Q( _5 E& J( _7 l" p; a# y# ]35.The process by which a liquid fat is made solid is called:
/ `- N) ?9 ^# V9 y- w液体脂肪做成固体这个过程叫什么
0 B5 J4 M, r+ C! w" Z* I1 K5 iA:Hydrogenation 氢化7 m, U7 C7 ]2 m/ `! x
& b; L3 U: q1 I9 }$ }( }36.Which of the following is not an example of a fat substitute?( H5 [ d, k: R6 D/ H
下列哪项不是脂肪替代品的一个例子2 C% A" B* Q K
A:Acesulfame K 安赛蜜K表8 z7 g* r$ V" ]4 T! i
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37.Health Canada requires that a product labelled "fat free" contain:5 S3 D# w0 I# q
加拿大卫生部要求的产品标有“不含脂肪“包括:
' E: ?; a) Y& y* u( n, uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 D, P' y! m, \# f2 l5 T
4 [7 z4 J* j/ e% }38.Which of the following is not a problem associated with converting recipes?. F" ^. A6 }" ^+ W% t% D* ~( T
下列哪项是不相关联的转换配方问题?
- r& Z5 a8 _( l1 f0 ^) e" x3 z) @$ qA:Unit cost 单位成本
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2 d( s) Y0 l2 v7 ?39.The condition or cost of an item as it is purchased from the supplier is called:$ {" z' o( r3 a: I$ a/ u- g) j o0 W1 C
从供应商采购的物品的品质或成本叫什么1 V( n, f, F0 o& A/ k
A:As-purchased cost 购买的费用. A: V3 t9 E* \2 t
8 o# A* g* z0 a+ p% ^+ M40.The amount of stock necessary to cover operating needs between deliveries is known as:: I3 N# D+ E/ `2 V* c- {* f
在新货到来之前用于日常所求的必要库存量叫什么# _9 M# K. c$ P, ]! d2 ]( 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?
4 p3 u9 h* @/ P: Z, u# F; \ o下面那个缩写是用来表明正常库存流程?
9 w4 m! _. r" G9 R! o7 dA:FIFO=FIRST IN FIRST OUT 先进先出
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3 J/ |* ? y3 X) ^2 q5 m42.Which of the following knives is used to turn vegetables?
6 X1 H1 U1 Z( u下面的那把刀是用来打开蔬菜吗?# M! a8 e2 a* D$ c& M
A:Bird's beak knife 鸟嘴刀; e+ G- f4 K, }$ |8 ?! p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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$ V4 k' n& b4 w& f4 E43.What is an instant-read thermometer best used for?' V5 ]1 o* D, V O* P4 q. q
即时读温度计最好用于那方面?
- O6 J. f3 r5 q! ?" ?+ ?& mA:Checking the internal temperature of a roast 检查被考物品的内部温度# L$ D! G; S# \. W8 n1 j
0 \$ K) W2 h# w7 k+ B3 T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 m; I/ T' }8 _% C! R
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 X2 e; d0 X2 U; s4 B6 V% V4 t
A:Cast iron 铸铁
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5 s; L. Q. H9 U }5 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 T4 `7 }4 U$ I哪件装备下面有一个可移动的碗和一个S形叶片?' B* o6 k$ Q3 R8 B4 s
A:Food processor 食品加工机
) e7 }% U6 ?" Thttp://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?
; h( R% `$ Y+ ^/ x T0 u. D下列哪项不是用刀的安全规则?4 C4 A2 K! _1 d, y' w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀, j; S$ B7 @& H
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# ~% M% r. u8 k$ ?2 N. q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
" P2 h( E" `; t2 d1 v9 N# JA:RondellES 1 p5 E7 q8 ~( u! L" j6 y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' S4 |* f) @& R
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48.Which of the following is a diced cut used to garnish soups?
, I' q+ Y& W" P) G* i% N8 y下列哪项是切成小方块用于汤的装饰?
, n& K+ w6 q+ c& JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ I+ A: q* a( _) B- `* w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 @5 N; L& N h& y i
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!!——5 u( G n" J7 r( s! p/ S1 t8 ?
A:Gaufrette + d" a! q9 ?5 @% B- P; E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& S; L0 e; [3 t! r3 T* w2 [
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- x0 a9 w, p: M6 U: m: R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 T/ q( H! U P, o
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" l7 T- x) a$ x+ [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)& g b. V m5 j: j; {
A:Cilantro 胡荽叶 香菜
9 d$ Q, ~9 \! T! p7 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:( K# |" N! k, s; P& p
多香果, 多香果香料是什么
$ j9 ]0 Z- f. |! yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" p* x& Q+ }9 @' {5 ]
A:A dried berry 干浆果1 W; B0 D1 Y, D8 c8 l5 E% h4 W
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61.Which of the following are used to make a sachet d'épices?
+ I8 U. M5 {, v下列哪些是用来做香包德épices?
" k4 g% U. e" B; l; y4 e2 B$ C0 ahttp://www.sachetcatering.com/
6 ^9 g; T5 L4 h. NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香# C3 V% F- R0 Z$ X2 T, ?# ~) C
& n% w5 G; r% M0 [62.Which of the following condiments are not soy based?# K4 y0 w% m$ z' K+ o9 J
下列哪项不是酱油调味品的?" D3 v0 h6 {& h
A:Wasabi 日本辣根- S6 {; J: A! E( p7 j6 d
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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:
" n$ ]0 S% l; b% s }, F: g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:
9 o6 c! J. U* M" Z" T0 NA:Pasteurization 巴氏杀菌
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: N1 }# D1 H* ]& A$ F( g64.Which of the following steps is not the correct procedure for whipping egg whites?8 w. Z" d l5 _: S
下列哪个步骤是不是正确的蛋清搅打程序?
+ _5 F) b( J+ \6 OA:Allow to rest before use. 允许休息后方可使用。9 e9 ]) F* Y- z
2 p- a3 k; V0 h0 Q( }65.The weight of a large egg is between:一个大鸡蛋重量介于:
, O# ` w5 O B# [8 t; HA:56g and 63g 56克和63克) ^7 o7 V) Z; d6 z c
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66.Evaporated milk is a concentrated milk that is produced by removing
( q* N+ M$ ]5 l% _$ _# \炼乳是一种浓缩牛奶 是去除什么做的
6 }' Z* [4 D6 G) H4 G+ e" g' n U/ [A:60% of the water 60%的水. v7 l. _% S: d2 w( C9 b& S3 O
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67.A method of cooking that transfers heat through a liquid or gas is:
- \9 A$ I# o# ?! D( \一种烹饪方法,通过转移液体或气体是: ?$ ^3 ~+ }. H: k9 b* C
A:Convection 对流4 [6 \* V% k" ?- P0 t
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68.The cooking of starches is known as 烹调的淀粉被称为( d- Z8 B( E2 R
A:Gelatinization 糊化
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/ N* R0 Q& R9 b* C69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?% |3 D- U4 K9 u6 @) F1 w$ ^
A:Braising 烤5 z& n9 k# O1 @0 f: h+ v8 G. |
) _3 D1 x f) S. u70.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:7 ^# w1 U8 [# v5 X
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 @- l5 O0 k7 l* u/ R6 A/ K- _A:Fumet 原汁! o: a6 V8 j4 j% W n
: r2 c8 j3 q- @) F B+ k" Y72.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
2 l4 w( L8 W# v, S4 ~+ YA: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?
$ h+ o7 l P- f9 q6 J; C. O下列哪一项不是用于制造高汤(低汤)的原则?
* m* u/ c6 Z8 O' }$ [* M6 l6 x( VA:Start the stock in hot water.开始在热水中操作
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|7 S7 `# I7 P7 `* f74.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9 r8 ?, T) K" w( w" }+ N l$ _6 d
A:Remouillage 法语熬汤- |9 C3 o+ V6 }3 `
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