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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:7 G3 @. a. e# K) d+ O
哪位厨师最早带来高水准浮夸的美食
( E$ n; |! g6 r( h2 W" L: ?AAntonin Carême 人名 安东尼·卡罗美9 R5 U A1 ]8 T
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" [- y; _$ z/ g4 M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- X6 D' h9 j+ b. h; _A:Cast-iron stoves 壁炉
; {8 \7 n0 l4 w' g$ q" z; g$ Ehttp://www.usstove.com/products.php?id=66 Q$ N5 H' N# ~5 z6 u' c. f, r, q
+ s! @6 U D$ c( G28.The French term used to describe the roundsman, or swing cook, is:$ \0 s4 R& e6 X# b1 r- a
法国术语,用来描述roundsman,或摇摆厨师是:
8 j# ^/ ^! ^4 T$ D3 P, W5 _A:Tournant 图尔南
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! g, ^. j5 b' j( J# s' ]+ n+ X- E29.Another term for the wine steward is:& B, l6 E4 V' V) Y O. F
葡萄酒侍酒师的另一个术语是:
4 w$ w9 e e' b- c/ JA: Sommelier 侍酒师7 Z( X0 r3 i) A+ Z7 W4 n6 g7 \, X
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30.Molds, yeasts and fungi are examples of a:
7 k/ k3 M- m9 v" ^5 h& d霉菌,酵母菌和真菌是一个神马例子
/ d$ e$ i7 @- G3 GA:Biological hazard 生物危害1 x' k1 G8 u+ ]# |& T
5 s! v1 G% F4 h$ B+ K/ V2 m3 F# P d3 V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 H+ G Z+ M) f6 I' F3 m
根据加拿大食品检验局,食品的危险温度区在多少之间:
' d& {! a$ h9 Z; x$ B5 ~8 o0 ]A:40° and 140°F (4–60°C) 4-60度# K+ j5 Y) u8 ?$ b3 B
* h* \$ d# W. c2 ?' S ]) j32.All bacteria need the following for survival:
/ x5 M$ t' v1 P' w8 B2 ?所有细菌生存需要以下哪些内容:; O7 Q# X; h6 x/ Q0 e# y5 q" `( X f
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值* w! g3 S5 P r+ W' U, u' }
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33.Which of the following correctly represent critical control points in a HACCP system?
6 E& k4 p. E6 e7 K+ U0 `8 i以下哪项正确表示了HACCP体系的关键控制点?
8 e( E3 r9 M6 l, o' IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. a( l! |5 G. e9 a2 ~ w' W食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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* B) D) K9 K6 }: f- K34.Which of the following is not an example of a carbohydrate?
* u& \# S, N; X下列哪一个不是碳水化合物的例子?
/ i& R0 d3 m* v% HA:Essential nutrients 必需的营养物质) j6 C& ~5 P, B$ }
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35.The process by which a liquid fat is made solid is called:
; B; F. G, a: ~3 @1 M; K/ y% K* }液体脂肪做成固体这个过程叫什么
5 m8 ]$ I+ J' M3 _; Y% IA:Hydrogenation 氢化8 N7 M3 _$ F n* Z
9 N/ S0 ] f" u9 y& q f/ L5 I3 a36.Which of the following is not an example of a fat substitute?
1 q+ v1 w/ q6 X7 G; G5 t下列哪项不是脂肪替代品的一个例子
5 m# J, Z3 {8 i4 R( f' c8 v3 C Z, PA:Acesulfame K 安赛蜜K表
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$ ~1 {% m, a- Y. s1 @* t37.Health Canada requires that a product labelled "fat free" contain:
+ x) v, c; |" K- u T2 @3 C) k加拿大卫生部要求的产品标有“不含脂肪“包括:+ o1 Y1 F/ r9 |6 n! Z" P+ u
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ s' I8 @$ o% R
# R/ ~$ d/ P# ]- ]" E+ k38.Which of the following is not a problem associated with converting recipes?
( c' w" }. K" _0 ^下列哪项是不相关联的转换配方问题?8 D6 L/ t3 c) K" L
A:Unit cost 单位成本; M! I7 _; I" R0 {- I; E; {
$ r. M$ a" }! Q# \. a# t0 @39.The condition or cost of an item as it is purchased from the supplier is called:
1 D0 f# n7 M% F$ A! }从供应商采购的物品的品质或成本叫什么
) n6 K3 k5 c$ t$ G8 I/ O, U+ DA:As-purchased cost 购买的费用% W2 S" `6 J. S
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
; e7 N! B; D2 x在新货到来之前用于日常所求的必要库存量叫什么
/ b7 E3 M/ E# @4 ^5 OA: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?
. U- W/ w2 v2 t7 i8 ?8 N下面那个缩写是用来表明正常库存流程?9 h1 r% q+ ?8 w; f
A:FIFO=FIRST IN FIRST OUT 先进先出* O9 n* v) U; F, t
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42.Which of the following knives is used to turn vegetables?
4 d4 F4 W8 E& {; U! ]下面的那把刀是用来打开蔬菜吗?
8 m4 t# z# Y# K& L) R& ?+ m' rA:Bird's beak knife 鸟嘴刀. L" _/ N% Z) K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 X) ~$ h8 K. G7 N6 ~1 v
5 d1 M" n! ~4 o! m43.What is an instant-read thermometer best used for?
9 E2 T( t/ D: c& g x1 K即时读温度计最好用于那方面?
# M" [6 K2 H1 a, h3 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?
) i7 h0 g5 f2 o# [0 n下列哪些金属材料受热均匀,通常用在铁板而且非常重2 a3 R; J2 i; u4 N) U+ B- i
A:Cast iron 铸铁2 k* m: y7 Y7 J5 p0 U" U
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 m- e! I2 t0 g& G, f哪件装备下面有一个可移动的碗和一个S形叶片?6 G) J2 M3 G( ?3 B1 Z, J
A:Food processor 食品加工机/ Q( a8 S7 x$ S4 P- S6 `9 t) ?' U& y
http://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?
e. D2 _2 E& s' Y; u/ C6 d/ j下列哪项不是用刀的安全规则?
& S1 u, d) O5 }/ h9 k2 z- V9 NA: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:+ @9 T* _' J' [9 C: V7 O/ D. U, ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?0 s" ~+ E* k) Q: }- [/ N& b
A:RondellES
, C8 I& V6 h) _; Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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/ z% A. g. W% o5 z48.Which of the following is a diced cut used to garnish soups?6 V) `0 ]* q) w9 h, w2 l0 R6 n. o: F# n
下列哪项是切成小方块用于汤的装饰?% k7 l7 T% f% l8 V% E0 W J8 ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" d, h* E' k- V/ o% m5 o& a3 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 [7 L% Y* K0 Q, P
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!!——8 _- o H$ {7 i; T; x3 ~
A:Gaufrette
4 F- q3 ?/ y2 z; Ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( {/ b( P: Z& @8 M5 j9 H3 ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; _- v' Y' ?$ Y; i% `1 UGaufrette :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?
8 ^( U3 l. Z% D( b9 o1 o' X1 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)
) j% n; V+ b9 m) l$ o) ?" ` Y% `! PA:Cilantro 胡荽叶 香菜- K- J) ?4 S* }( W. V+ z2 {, d* d
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' ]* d0 X5 J1 p7 V# I
8 U0 w; R6 P- O* ~* ]( {7 n60.Allspice is made from:
- g+ d/ E" L; Y' F5 @ 多香果, 多香果香料是什么 L* q0 b6 [$ g7 K. B& [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 k! P' ~9 H1 E4 I
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?/ \3 y! z7 U- ?* k
下列哪些是用来做香包德épices?
b% K0 e0 i$ I' T7 s7 ^ uhttp://www.sachetcatering.com/
6 i2 h: C0 e+ Y2 i0 g3 J# rA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香; k; J2 }6 Z7 l& e0 m! s
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62.Which of the following condiments are not soy based?5 J6 M( d6 P: J/ e' e
下列哪项不是酱油调味品的?( U& T4 |2 M6 b6 X. q7 N1 A
A:Wasabi 日本辣根$ v8 z; R2 D. L; t
5 S: q$ U" V' j* K: w/ B# @3 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:/ S* h# ?% n; Y: w
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 y0 E7 U1 D2 R, s7 f
A:Pasteurization 巴氏杀菌
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9 b4 D2 q9 n$ c5 i64.Which of the following steps is not the correct procedure for whipping egg whites?6 j3 y: D) ^2 q U9 W" p& \) l" w
下列哪个步骤是不是正确的蛋清搅打程序?5 p* r* y7 s8 M Z
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:
1 a6 m7 g9 }' Z9 y5 U# YA:56g and 63g 56克和63克
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4 {5 z, o4 G9 w$ q2 t66.Evaporated milk is a concentrated milk that is produced by removing# X2 [ k" B5 l. p4 ?
炼乳是一种浓缩牛奶 是去除什么做的1 D0 e7 x' }4 J0 L
A:60% of the water 60%的水9 A( Y8 I5 ~5 W3 K) G% G
3 W: l" s, x7 Y$ Y1 r, \67.A method of cooking that transfers heat through a liquid or gas is:$ N, n1 j, w1 _/ d% l6 R5 u
一种烹饪方法,通过转移液体或气体是:
3 Y3 T% B6 H7 H; j4 l/ _A:Convection 对流$ X! \' a' ^; J$ b, b
& q- [, P# N0 u' S# z68.The cooking of starches is known as 烹调的淀粉被称为6 @7 h8 I3 z0 \; X
A:Gelatinization 糊化
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. u/ p& [/ B! H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* G- G: ?3 S A0 ?! K) Y- D8 gA:Braising 烤$ o; i" R6 m0 A
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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:
. t) B! K4 p8 d4 i ^. R8 R3 u' qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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2 f3 K H4 M/ E4 A- H6 r# u9 i7 q71.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
1 B9 t- y5 F5 r8 _" nA: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2 R+ z! B9 H4 M9 \3 g
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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. O# p9 q+ Y& Z! v; _$ M73.Which of the following is a principle not used in stock making?( c- A. y6 o" T- S+ w# Y. _
下列哪一项不是用于制造高汤(低汤)的原则?
' {& c$ @3 W$ l& FA: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
0 Y& y1 i0 M- \% EA:Remouillage 法语熬汤8 y' D- L3 j" C
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