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26.The chef who is credited with bringing grande cuisine to the forefront is:
( B5 R: e: p0 D0 L/ z x哪位厨师最早带来高水准浮夸的美食5 J; t2 |. f' ?. V+ K2 n6 }4 O5 n
AAntonin Carême 人名 安东尼·卡罗美3 P6 M$ e/ e0 P1 h/ I6 q0 r
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:* i1 o x- h3 }: n& F
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 y q- G2 E, j1 X! q- q7 k4 a
A:Cast-iron stoves 壁炉
# \" c# x* C2 O8 m" qhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
" E6 N8 I& G. Z% N D: W" K法国术语,用来描述roundsman,或摇摆厨师是:
. H6 _ r' @* LA:Tournant 图尔南5 p. g2 n5 K$ i" d, r
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29.Another term for the wine steward is:+ ]) T. P' Q4 H1 k/ P
葡萄酒侍酒师的另一个术语是:
' z- b: j' u/ T9 D2 f) hA: Sommelier 侍酒师
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+ L6 K- p1 J; H4 ]1 {0 L0 a30.Molds, yeasts and fungi are examples of a:
$ _. i* ^) M/ x# j" j霉菌,酵母菌和真菌是一个神马例子6 w% O/ E/ @5 P5 f
A:Biological hazard 生物危害# y, D8 B3 y+ W* \
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 d& B( H; c( L
根据加拿大食品检验局,食品的危险温度区在多少之间:
: J2 E, k N* N0 M+ U( ^$ e. T& |A:40° and 140°F (4–60°C) 4-60度$ l8 [- y7 }+ W% j- |, u n
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32.All bacteria need the following for survival:
8 p4 ~& H( H: H9 T7 u1 j2 R所有细菌生存需要以下哪些内容:3 N: v7 D" b3 j5 e+ `* R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?2 r1 O, L# ?6 j# m
以下哪项正确表示了HACCP体系的关键控制点?
' ?( F. [! R2 s. w: q: `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - ]& W* a9 v) Z
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 R6 O7 Z& c( D! H A
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34.Which of the following is not an example of a carbohydrate?' J) [$ X l- x4 \2 H) I" u
下列哪一个不是碳水化合物的例子? p+ R1 k; {6 u- v+ [+ M' l8 y
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:
! B# X U$ E# P; B. |. n3 y+ p液体脂肪做成固体这个过程叫什么
7 h$ n2 G* z) F8 C9 [A:Hydrogenation 氢化. M" y, @: S" p
- T) E* r, g8 R' W7 M2 m36.Which of the following is not an example of a fat substitute?$ i5 O1 {0 q, E, ~# A) O. l9 g
下列哪项不是脂肪替代品的一个例子
& |$ Z$ r0 S. ?1 N2 o4 H3 ~A:Acesulfame K 安赛蜜K表+ ~& U6 s( G/ T. I
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37.Health Canada requires that a product labelled "fat free" contain:/ `5 D. k( R# G% t, A. O. P
加拿大卫生部要求的产品标有“不含脂肪“包括:# [6 Y' X, { k% x" t' ] Q o
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?" G9 \+ Y' Z5 Y
下列哪项是不相关联的转换配方问题?; z- }8 @& n+ b1 {. b
A:Unit cost 单位成本
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. k2 a6 X& ]" `$ g& P( W7 a3 j3 x39.The condition or cost of an item as it is purchased from the supplier is called:- i* j( o% j0 t) V+ E3 Z
从供应商采购的物品的品质或成本叫什么
3 b: n# L; }- f, ?/ fA:As-purchased cost 购买的费用# g9 Q/ ~+ G8 n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ O& `& ~2 e7 c在新货到来之前用于日常所求的必要库存量叫什么; v' q" X- z/ U9 t" j/ x
A:Parstock 基本日常最低库存( s) s' W) L! M b. |
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 p+ Q( _8 x6 C1 Y下面那个缩写是用来表明正常库存流程?
/ R9 \% p' l9 }! Y) fA:FIFO=FIRST IN FIRST OUT 先进先出# f; h& [0 _+ M
& M+ A: z3 E* ~42.Which of the following knives is used to turn vegetables?
! s4 G4 u6 C- r C下面的那把刀是用来打开蔬菜吗?! G3 O; o$ K) e3 \' q& n
A:Bird's beak knife 鸟嘴刀
- T# E, m8 O! U5 ?3 z6 G7 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' @ P9 t( _/ }* ^8 `( H6 \43.What is an instant-read thermometer best used for?
9 a) y3 B. X6 d3 f0 Q1 A5 _3 r6 \即时读温度计最好用于那方面?; C$ T9 B+ v2 H5 W
A: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?
1 @! C5 k$ U: c* C Q( a下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ W( {) e( d2 j1 Y! V5 M0 i9 S: T) ?A:Cast iron 铸铁
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) z: }+ B V6 @' N45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: G) ~0 d5 {, g& H哪件装备下面有一个可移动的碗和一个S形叶片?" \8 S, B3 U3 n
A:Food processor 食品加工机+ ^' b7 B& {, q" @# S
http://www.google.com.hk/search? ... iw=1263&bih=572
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" A2 N4 ?- T2 W8 D" A" T46.Which of the following is not a rule for knife safety?
& s Z, K2 @. p1 V* D, H z( m$ ^下列哪项不是用刀的安全规则?6 m }# H' T3 Q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) y/ p; }# |6 `$ ~ t% W& W3 S
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?- z, {7 n% o' m% U v/ e5 N
A:RondellES
) t. F2 J+ \# f c8 Uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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- f2 X$ O- z; p3 B5 m48.Which of the following is a diced cut used to garnish soups?
# O! M- Q' Y3 Z5 b* _7 A( H* L o下列哪项是切成小方块用于汤的装饰?5 G" y+ ?' b4 K7 \1 k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ M! i2 l7 j+ C% l. t) ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ X$ c `' z/ O) Z. u: Y% x- X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!!——& l8 l1 B6 D: N* N C
A:Gaufrette 0 ?$ F5 p! Z0 D- T7 P4 @0 S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) Q( T& m- l, z- D* N4 {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572; b7 q$ t c+ e) |: p N. C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# ~$ }5 H) N3 H3 B, N" Y- _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ P2 i6 l8 E& R& @/ T. s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)% \- H9 [ e0 T; W
A:Cilantro 胡荽叶 香菜$ | I- @- _) m( o+ b0 w' g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:5 m" z$ h" W) p
多香果, 多香果香料是什么% S6 |4 @0 o1 D: u/ r, X& I
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ ^# `& Z7 d" r8 I- X0 Q/ SA:A dried berry 干浆果. d* T6 ^4 f/ E& F9 q2 W% ^& t$ ~
; A: w9 {! Y/ W: H s& \8 c4 _ o61.Which of the following are used to make a sachet d'épices?
5 L8 ]6 _. r/ J+ F7 u* `" F下列哪些是用来做香包德épices?
% [ w# I) E9 J8 M( i Qhttp://www.sachetcatering.com/
( p5 `- k8 W0 p$ Q0 d* ?" cA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香$ q- p6 s6 n) Y) m6 J+ z$ e
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62.Which of the following condiments are not soy based?& y0 C" f- X! w- S
下列哪项不是酱油调味品的?
% s2 r* g9 X: |1 u! c. @, xA:Wasabi 日本辣根" U& Z$ l* n& @! u+ b
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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:3 W( c- ? i+ S0 n7 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 s( d6 W4 V4 j
A:Pasteurization 巴氏杀菌
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9 h' x2 o3 Q1 _/ Y: d, y64.Which of the following steps is not the correct procedure for whipping egg whites?
7 d2 t- y3 h* E下列哪个步骤是不是正确的蛋清搅打程序?
6 n+ L9 U6 ^- [/ I# xA:Allow to rest before use. 允许休息后方可使用。+ Q" h) \, F" \3 U' a( h
( G- H0 _8 k3 o* C/ p65.The weight of a large egg is between:一个大鸡蛋重量介于:' t8 A# G# m+ D8 t. ?
A:56g and 63g 56克和63克# J4 [! L6 i5 X V+ L" u
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66.Evaporated milk is a concentrated milk that is produced by removing
5 c: c: i$ F v$ I炼乳是一种浓缩牛奶 是去除什么做的
3 t7 ~, z( G7 q- c2 NA:60% of the water 60%的水. I% a% V& c3 h) j, V2 j5 `7 r+ }
; T5 E+ J, V j. f# W67.A method of cooking that transfers heat through a liquid or gas is:
7 r: g( w& B* v一种烹饪方法,通过转移液体或气体是:* I5 {$ g# ~' h, ^5 y. _
A:Convection 对流0 s9 t$ |% G2 \8 r
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68.The cooking of starches is known as 烹调的淀粉被称为
! S5 ^7 b+ V3 f. G/ n: fA: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?
3 |0 e8 X* X! r" CA:Braising 烤
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! {0 F* k A* D6 `6 ]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:
3 a' K/ |# S M. D6 y8 HA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- m0 k9 E. V3 ?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
( a0 k# [) C& u. @1 ]+ vA:Fumet 原汁
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; V' S5 i, X v% d$ T/ \ D5 M9 g72.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
) x) g6 B' R& M7 F+ NA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ |% w+ d; Y$ a Q% \1 x! N3 V73.Which of the following is a principle not used in stock making?
1 ^1 M9 @4 A; l q7 o% E下列哪一项不是用于制造高汤(低汤)的原则?( F" t; ~$ e. {) i! X/ p- g! I" d
A:Start the stock in hot water.开始在热水中操作
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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
2 ]& {# A* ~. _" e* o' uA:Remouillage 法语熬汤4 D& n5 b% k: l1 c, y5 D/ _+ a6 b, ], W
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