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26.The chef who is credited with bringing grande cuisine to the forefront is:2 e+ P6 {* y1 t9 M* I2 n
哪位厨师最早带来高水准浮夸的美食/ C) _% _% B/ ~% Q$ h2 d/ o; G
AAntonin Carême 人名 安东尼·卡罗美* K# I3 E+ Z1 s8 Y
, n2 N7 s) o) K5 k27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 m& J& H" l, n7 I$ T: }' j
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
E% Y9 x8 R& Z# QA:Cast-iron stoves 壁炉
# R6 M2 M1 _+ P2 qhttp://www.usstove.com/products.php?id=6$ ?2 }0 R. P6 f8 D: x1 E) o$ h
) k; H7 x- J) c5 ^28.The French term used to describe the roundsman, or swing cook, is:% F; V4 c* F1 e9 \4 [
法国术语,用来描述roundsman,或摇摆厨师是:
1 _8 G' Z* W# y5 R9 XA:Tournant 图尔南
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29.Another term for the wine steward is:
$ c0 j4 h7 y- B6 X; f! g葡萄酒侍酒师的另一个术语是:
V, c% _" g; y# }( O7 ^% hA: Sommelier 侍酒师) T) x$ U( g3 {3 X! q }$ }
& [. R+ F' @/ ?, |/ y& d/ h30.Molds, yeasts and fungi are examples of a:7 K2 O, y3 q2 \4 ~
霉菌,酵母菌和真菌是一个神马例子( h, {6 M2 R- e9 }/ A
A:Biological hazard 生物危害: |7 s8 r- v x
( U1 P( m6 y5 J2 Y' D' L- X; a2 B7 @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. V3 A; ]& b, A9 i# O0 l) b
根据加拿大食品检验局,食品的危险温度区在多少之间:( A6 T9 [5 Q# F; L! {1 q
A:40° and 140°F (4–60°C) 4-60度
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! D+ }4 h0 _+ J. W" O- d32.All bacteria need the following for survival:
; S( g8 Z1 f% e5 f+ N; \- ~所有细菌生存需要以下哪些内容:/ b7 c4 V. s. b5 q3 C: k0 L+ e, r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ u9 w, F6 V: `( b" b+ s
5 E/ y) ?4 D, p33.Which of the following correctly represent critical control points in a HACCP system?" p! ]& w1 J" n3 U
以下哪项正确表示了HACCP体系的关键控制点?: f1 A4 Z8 C7 ?# n6 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 U% q$ b# i W T. G B5 S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?0 k7 m; D3 n5 L; ?5 l
下列哪一个不是碳水化合物的例子?6 g3 @0 \1 \" _4 Y K3 T9 H' [8 H
A:Essential nutrients 必需的营养物质
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* [7 _5 D) z, W6 U s% G35.The process by which a liquid fat is made solid is called:3 O) V1 q9 u9 M& K( M+ H
液体脂肪做成固体这个过程叫什么
3 K3 d8 a+ V4 I* s: k% [# k8 WA:Hydrogenation 氢化% H, X4 [5 p& u8 ~3 h1 C
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36.Which of the following is not an example of a fat substitute?! x$ c: O) Y% r8 I' n
下列哪项不是脂肪替代品的一个例子
* X+ E5 g3 d$ ?9 ^& w5 L3 NA:Acesulfame K 安赛蜜K表6 x, D1 b& D! O4 V# G9 c
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37.Health Canada requires that a product labelled "fat free" contain:
% D2 ~& z1 v1 c( }9 v/ P7 }加拿大卫生部要求的产品标有“不含脂肪“包括:
5 V' @9 e% } l5 X! wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 V% r1 z: n' j$ i+ B
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38.Which of the following is not a problem associated with converting recipes?
) K# z) j' a" V& L! P, w下列哪项是不相关联的转换配方问题?- V9 b4 {9 {+ |% a
A:Unit cost 单位成本+ {9 ^- `% [. h! j9 N
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ S1 y$ l8 Q8 S从供应商采购的物品的品质或成本叫什么0 d) f: e7 x M& Y: v
A: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:& U, a# H- C: S2 Y% L1 s
在新货到来之前用于日常所求的必要库存量叫什么0 [- @' v. R! e1 M, i$ @
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?
. c: E( @6 D9 E) w9 h1 t2 o6 [下面那个缩写是用来表明正常库存流程?
V, S1 p; l- S& B' ZA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?" |0 a' F& h1 q$ v
下面的那把刀是用来打开蔬菜吗?8 g5 ^" @" [8 z' A4 _2 K
A:Bird's beak knife 鸟嘴刀) c3 Y7 |! F" {9 n- N+ P
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
5 @- T$ E) V3 Z# q即时读温度计最好用于那方面? Z4 N( e& a' q7 K7 n3 w x
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?- f( t) J) I4 c& c
下列哪些金属材料受热均匀,通常用在铁板而且非常重, B; T7 G3 _/ |, l4 d9 q
A:Cast iron 铸铁
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7 y( ?! G8 p3 W) |. F. I1 Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; I: P1 v! \2 C4 P& Z8 F1 r哪件装备下面有一个可移动的碗和一个S形叶片?# _0 }, ^0 s7 j9 O2 j1 U9 ~3 ]
A:Food processor 食品加工机
5 ]) B0 s$ A$ M0 V7 K+ ~' j3 ?http://www.google.com.hk/search? ... iw=1263&bih=5728 X: p6 T- g) {$ X: n% ]
: d$ o; I6 B- Z& j5 W46.Which of the following is not a rule for knife safety?
% ]# r# E: ~4 e/ e: o: C) I8 x下列哪项不是用刀的安全规则?, A6 o" s( m! u9 o
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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& r3 m+ m: E+ [# E" s: A' c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
9 a0 }! A6 `$ `1 M6 p4 P5 l$ ^9 g$ z把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 `' J0 [( W- h* VA:RondellES . `6 Z; o' b: d9 Q- ]* T
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 s' M$ \6 A2 {
; u' A6 r( _! Z" V- A7 j& r. y48.Which of the following is a diced cut used to garnish soups?; u. e, c: Y8 ?) q0 p0 }
下列哪项是切成小方块用于汤的装饰?5 n8 R( O; ^( |! F; V' }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 q8 {6 U2 Q, w! n0 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 U3 f5 T% U8 c% E+ `% y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!!——
- [* Y# t# D$ V$ E* S" H% M. I% o/ iA:Gaufrette
4 n$ a! { A+ n8 C: P) J/ ?thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 X& N( `$ J) x; q nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572+ f1 a. C! W' w$ P( ]+ 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?
# [2 o! h+ s& [1 Y+ \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)
7 V3 r: |% n( @: j; Q- TA:Cilantro 胡荽叶 香菜
) q( _8 x* W T Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
+ E" }& u" A9 D2 v; z0 S8 p 多香果, 多香果香料是什么, }. f: g6 b. x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ @& O* H N6 c; M- j* h$ B
A:A dried berry 干浆果
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@3 T# _- \* A' @) E! d1 @61.Which of the following are used to make a sachet d'épices?
4 S# B a% x5 c9 o" p+ f下列哪些是用来做香包德épices?2 G( k& c2 f" Z( P3 u! ^
http://www.sachetcatering.com/* D% x/ Y0 ~5 [+ e! I& A; E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ D( A. m3 b |/ P9 E4 }5 ~& v: w62.Which of the following condiments are not soy based?3 y! q* V* x1 ^# `
下列哪项不是酱油调味品的?+ D' ?0 [3 a* R8 d w8 d3 D
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:- ]) m5 R0 K% [, V& z I
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:
F: F) [0 u4 q1 R/ W9 A2 Y' mA:Pasteurization 巴氏杀菌& i4 F; p+ Y% s; C3 U% M" u& ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?
& R) z! ~2 o5 S; D2 M' J1 W/ n下列哪个步骤是不是正确的蛋清搅打程序?
4 p ]( A* Y0 i J8 L2 ]+ v! ~A:Allow to rest before use. 允许休息后方可使用。
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/ W! _( E/ j f0 t65.The weight of a large egg is between:一个大鸡蛋重量介于:. W) C& }* U2 f T" c" ^
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
t( l$ e' ]- i2 o9 h& z6 l1 m7 `" y+ u炼乳是一种浓缩牛奶 是去除什么做的
7 ]* O# i8 G+ c/ d( ~" h7 D, iA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
0 f5 @, J4 c z0 `4 [3 g一种烹饪方法,通过转移液体或气体是:
" i$ ?$ w# L" P$ ]A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 y9 k. X3 e3 F# C8 Q* d( l/ \
A: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?8 Z' J/ i4 c4 X) m
A:Braising 烤2 Y* H6 g" B1 f* H
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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:( ?: J% x+ J- P" v. y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& S; M8 ?# @) _3 e7 I g
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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4 J6 z! e1 v C; L
A:Fumet 原汁
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4 U; o+ G: U$ G9 c/ k/ [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 V7 a. g5 L7 c3 dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜3 q- p& k( G0 C# o3 F) l. C
3 Q& g+ V0 n. M( R& B& R# M3 O73.Which of the following is a principle not used in stock making?
9 ~# A0 a6 x: F! O下列哪一项不是用于制造高汤(低汤)的原则?. N, t l8 t# |
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# c6 X: O0 k7 u& ? e
A:Remouillage 法语熬汤
% k' C# ~% L, Q) h" j" ^http://www.haibao.cn/blog/post/176242.htm |
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