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26.The chef who is credited with bringing grande cuisine to the forefront is:
& T; R$ F" u; {1 f9 m" m5 b% i哪位厨师最早带来高水准浮夸的美食2 [& b/ E' E C, r; O2 O, ^: V
AAntonin Carême 人名 安东尼·卡罗美
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9 K4 \1 g8 t# [# Q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:) N( g+ N+ c1 ]2 n2 v
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! r G, E; }% Q. `$ {A:Cast-iron stoves 壁炉3 C/ [9 r- ~* D8 b& I
http://www.usstove.com/products.php?id=6 ^1 Y8 a2 n) N: ^9 o8 n& ~" ]( r6 q/ ~8 ?
' `, @0 |; `) R4 P5 `% i28.The French term used to describe the roundsman, or swing cook, is:- ?+ V9 M( Q; d7 o) K+ \; d
法国术语,用来描述roundsman,或摇摆厨师是:
9 X# d7 q( N. R5 RA:Tournant 图尔南# _$ g; H) ]9 g' p, o
9 c$ e6 k1 b7 h/ Z2 O29.Another term for the wine steward is:
+ I, K* J2 B+ X; T5 p葡萄酒侍酒师的另一个术语是:
% _ b) b0 Q$ j. ~' DA: Sommelier 侍酒师2 r! {# T& Q; p) Z
6 _: M* o/ @# c30.Molds, yeasts and fungi are examples of a:
& N# v" k' ~( y2 t8 \( v; ]霉菌,酵母菌和真菌是一个神马例子
% h M9 g, E- L" {3 S R% b) [0 @A:Biological hazard 生物危害) I1 b. h; I$ ^2 i E
' C8 I$ G3 R7 \3 q. Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 h6 ?. J$ n p: l5 x0 \
根据加拿大食品检验局,食品的危险温度区在多少之间:
, o8 d* u% [- p8 ?: \. L3 F, E, sA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:2 o) ]/ d3 \9 f) d! y0 @! T7 @1 z
所有细菌生存需要以下哪些内容:
( i5 D4 ~6 I9 U) O9 o9 eA: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?; e' l7 O+ X# ^4 q( @9 Y' W! @$ D
以下哪项正确表示了HACCP体系的关键控制点?
6 ?7 N Z6 E' yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. J: a3 N& n$ R5 @' P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?5 s, l( L L4 K/ K; X% R
下列哪一个不是碳水化合物的例子?
% R7 t- C/ z0 Q5 p6 a. sA:Essential nutrients 必需的营养物质) n5 w6 u+ }, b. U7 }
* \( ^; `7 d/ N) O% U& @35.The process by which a liquid fat is made solid is called:
/ @5 f0 T8 q* o9 F; P; }液体脂肪做成固体这个过程叫什么
/ i1 X0 [6 t/ H2 V& UA:Hydrogenation 氢化9 l; i4 y3 G' P7 I$ C" O$ P1 r: X
; C$ G m l9 U$ ~# i36.Which of the following is not an example of a fat substitute?: s, J1 X7 _- f% i
下列哪项不是脂肪替代品的一个例子5 |* O5 X& t" a3 q3 {$ ?9 T0 g
A:Acesulfame K 安赛蜜K表8 |. G: }9 L! h' u0 E
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37.Health Canada requires that a product labelled "fat free" contain:
) m: Z1 L2 t1 z y# t2 f加拿大卫生部要求的产品标有“不含脂肪“包括:: Q5 {! A R) ?4 T; f+ n
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?
- z* \, D6 @( g; j, S2 t下列哪项是不相关联的转换配方问题?. P8 e( e! m4 E9 @. ~6 F" B- ^
A:Unit cost 单位成本2 p# j; s+ B* U8 o1 D" k
' n' a) _9 g6 R0 K; a7 U39.The condition or cost of an item as it is purchased from the supplier is called:
3 B5 J" |* f- }2 R$ p从供应商采购的物品的品质或成本叫什么
% m$ D0 c# |5 p9 \, J E- m! xA: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:
) d) K8 R) W$ u0 J9 Z) A在新货到来之前用于日常所求的必要库存量叫什么5 u: i4 b2 U( P4 S. y& Q7 C9 G8 y
A:Parstock 基本日常最低库存) E1 T k2 Q3 A- ]
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 T) q2 r4 S5 s* ~下面那个缩写是用来表明正常库存流程?' `0 |) e& b4 T) ~% L
A:FIFO=FIRST IN FIRST OUT 先进先出) G) R7 P1 u8 k3 w1 p( f/ f
- {8 L$ | p3 G4 b3 a42.Which of the following knives is used to turn vegetables?
( }5 ]& ? b" v. b8 Q* t下面的那把刀是用来打开蔬菜吗?: \$ z8 I+ F: i* C! I# @
A:Bird's beak knife 鸟嘴刀3 I2 |8 M2 U! p# B' ]. J" c
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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, Y4 g# Y4 {- ?& M43.What is an instant-read thermometer best used for?2 a0 N! a m i3 V1 n0 ?
即时读温度计最好用于那方面?
6 j d# u3 M: A3 E5 Y; wA:Checking the internal temperature of a roast 检查被考物品的内部温度
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6 ]' m; [0 _* i. n, a0 o44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 K1 J# v. m2 r2 g; v1 J: H下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ e- Z' y1 @, G5 dA:Cast iron 铸铁& }* X" D8 `3 ^
3 _; P0 u# N. T$ _ B: |9 x! Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?9 [8 s( `7 S7 J
哪件装备下面有一个可移动的碗和一个S形叶片?$ d4 h* r2 D- c# k
A:Food processor 食品加工机4 `% t/ \) N& f! |, Z: t
http://www.google.com.hk/search? ... iw=1263&bih=5725 o) p5 d* V3 z5 W+ K
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46.Which of the following is not a rule for knife safety?* y+ G! v4 |$ @
下列哪项不是用刀的安全规则?
0 {4 ~& { r7 t4 g* h3 ZA: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:
/ ~2 x4 h4 k, U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
+ b1 W1 ^+ @+ B" Y, d( BA:RondellES
2 G& g+ H2 h$ M1 |7 thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
; j0 Y( S4 d1 Y, R/ [& i. y8 j- n! M下列哪项是切成小方块用于汤的装饰?, f, B) f. X' ]; G* {# N- x; `$ {) s
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 N+ `+ Y2 Y6 i5 T% V9 q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ [: L( o/ g1 P. S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 A6 [) R: N. z; r1 ?+ ^A:Gaufrette
; x3 m2 B \ t! T) sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. Z, Y5 R* Z* Y; ?$ c& t P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572" u. e# P7 h2 L) c- C
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 w% B0 J% v$ `/ P6 t0 b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- v/ t6 n0 S- |6 u$ f- l
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)" j3 x M( ?6 |9 T) O9 O
A:Cilantro 胡荽叶 香菜
2 p9 b! {" u( l0 |% |7 y1 w( c% E) ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% l* H G6 E7 s$ L
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60.Allspice is made from:
" q' P* _3 n) r R6 T 多香果, 多香果香料是什么6 q- w( [( Z i. T, Z+ y8 L$ V& k, N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx& ]: T8 p8 U" y3 z; E# N
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
7 V2 ]' b5 E; j下列哪些是用来做香包德épices?
0 v) u/ K' V& C4 W4 jhttp://www.sachetcatering.com/
3 x8 U' t/ p2 b- S' g" P. U& GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ _) d% J& ^0 K3 A, i62.Which of the following condiments are not soy based?# d H0 C; S9 B: Q9 @
下列哪项不是酱油调味品的?5 o f8 ^; @: @; z6 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:
4 W4 _. M* l; B; K$ R+ t+ z% `! _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:
! o0 \3 @( w, c# wA:Pasteurization 巴氏杀菌4 Q% J1 X1 T, z. M1 w) Y" a
: k, t8 ^/ z: e2 G64.Which of the following steps is not the correct procedure for whipping egg whites?2 Q/ R( f) ?0 I( Q9 _ f
下列哪个步骤是不是正确的蛋清搅打程序?
5 O I& P% }7 vA:Allow to rest before use. 允许休息后方可使用。# f; k6 Q1 Z; J7 X) S
' Y b7 C* o1 E! I7 r65.The weight of a large egg is between:一个大鸡蛋重量介于:
% |5 ` r2 B! k+ k' x# lA:56g and 63g 56克和63克! {, U0 X6 c& I
$ ~" L$ F: z4 h8 Z' T+ `/ d- @# D9 |66.Evaporated milk is a concentrated milk that is produced by removing: q; @( f: s8 a/ f, p" Z3 w
炼乳是一种浓缩牛奶 是去除什么做的% o) y2 F3 l. m5 a7 u
A:60% of the water 60%的水
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7 x# p) C1 X$ q4 \* W \* @1 N67.A method of cooking that transfers heat through a liquid or gas is:7 J1 k& O5 K* ^& O, d* A
一种烹饪方法,通过转移液体或气体是:
4 ~( p2 P1 G; m- d! A% T7 tA:Convection 对流
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' u, S1 z, n- R- }7 `9 |68.The cooking of starches is known as 烹调的淀粉被称为6 G$ x& i5 h8 P# m( g0 M
A:Gelatinization 糊化) B7 q, K5 s( _1 P# w+ P
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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?7 E2 k. g, c8 R
A:Braising 烤
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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:
( I3 g, R9 L6 H+ n/ [' t2 wA: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
3 C4 h6 ~' L/ c. {5 zA:Fumet 原汁
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; r9 H1 B' k; I; F5 V7 d+ E72.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
6 C- y+ a7 H9 |- A, _( y1 s; xA:Carrots, onion, celery 胡萝卜,洋葱,芹菜4 E. W" o/ W% E$ [( H- H
. L! o9 i' Y2 ?" X3 b73.Which of the following is a principle not used in stock making?
/ e# Y: k" B% W3 O( W下列哪一项不是用于制造高汤(低汤)的原则?/ D4 R/ t1 w0 d2 E
A:Start the stock in hot water.开始在热水中操作
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& C" e1 R+ H2 I w) \$ 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
" `$ l+ N9 G5 C3 VA:Remouillage 法语熬汤4 D8 l0 y6 l7 t
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