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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:
; \: B7 T6 \# E7 I2 s( Z哪位厨师最早带来高水准浮夸的美食
7 y. I- ?4 I& W4 _: ^AAntonin Carême 人名 安东尼·卡罗美2 h$ V5 N* w% d) ^& F3 H
`/ B2 l$ n6 g; M0 A27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ m! G U4 s" `* v' i" Y2 R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 N' P, k! {% C# V: SA:Cast-iron stoves 壁炉7 t( o$ L0 K6 G+ h: K; C6 ?
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:1 k! a* q2 b+ R" [" w5 y
法国术语,用来描述roundsman,或摇摆厨师是:; F# s/ @$ V& ]1 T# ~
A:Tournant 图尔南/ ?% ~+ ?! Y0 `3 I
8 A( G. W& t4 K- D+ c29.Another term for the wine steward is:, H! D# G* X% M# t r0 l
葡萄酒侍酒师的另一个术语是:1 v5 K3 `( F5 r" ^, `$ b
A: Sommelier 侍酒师
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& M$ c3 b/ m1 _7 [30.Molds, yeasts and fungi are examples of a:
; D2 W4 F. ]4 V# k. m; K! [! v霉菌,酵母菌和真菌是一个神马例子# c+ q2 v/ U- I2 n: H
A:Biological hazard 生物危害/ @7 I5 t( X' e' M6 n
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( N' ?) X/ }, O: R' S根据加拿大食品检验局,食品的危险温度区在多少之间:* C* s0 k d1 u$ ^! g6 E6 x
A:40° and 140°F (4–60°C) 4-60度( ^9 l2 U; M, W4 l2 m9 q) z
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32.All bacteria need the following for survival:& h) \( o k) D
所有细菌生存需要以下哪些内容:; N# {" `: F) _2 m9 ]
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 m+ P' j, Y& X5 s+ l7 M
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33.Which of the following correctly represent critical control points in a HACCP system?" J3 s+ P0 z0 M+ n O
以下哪项正确表示了HACCP体系的关键控制点?
2 G8 z3 M { W; C" iA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& {+ O/ C8 l$ b6 c6 s; @食谱,接收,储存,准备,烹饪,保温,冷却,再加热! F: k( W, O/ _8 o2 a3 N
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34.Which of the following is not an example of a carbohydrate?) E/ B$ n; o9 _6 g$ B
下列哪一个不是碳水化合物的例子?
) r( G# K: a3 Z4 QA:Essential nutrients 必需的营养物质9 u+ t3 R. n( z3 M
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35.The process by which a liquid fat is made solid is called:
# H6 O4 F0 l6 o) n液体脂肪做成固体这个过程叫什么
4 X) w' W9 y; \. O( s0 lA:Hydrogenation 氢化
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4 m2 W8 y. M1 q. W7 h% r6 }2 G36.Which of the following is not an example of a fat substitute?3 l7 X3 L- W3 ?
下列哪项不是脂肪替代品的一个例子
# g2 d& I) H x( J8 a% ~A:Acesulfame K 安赛蜜K表# V. L" o, }, m2 [1 ?9 _, R
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37.Health Canada requires that a product labelled "fat free" contain:
" b6 C2 a# f* u# l5 `" h加拿大卫生部要求的产品标有“不含脂肪“包括: @+ v. f; w( k+ a
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?( [: J9 O9 V) g) R/ M l
下列哪项是不相关联的转换配方问题?
! W; f" T" [# n2 H" wA:Unit cost 单位成本
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* t3 p3 p$ @( A: q0 A# H6 R& w# G39.The condition or cost of an item as it is purchased from the supplier is called:
4 h6 b* T- A, O) S$ Z% x4 w3 R从供应商采购的物品的品质或成本叫什么
1 }* o; G8 _2 x2 t: A( r0 _: TA:As-purchased cost 购买的费用" D# E! d; w7 @) Q# M
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& `# t Y M( }7 s F) u9 X
在新货到来之前用于日常所求的必要库存量叫什么( {2 R7 e$ }! W! d0 S
A:Parstock 基本日常最低库存7 W" l; l, S0 q5 D& j1 ?, o3 t( a
{6 G! N: y; `3 w: ?# K41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 J0 Z7 y; @, K& I7 K% `* G# P下面那个缩写是用来表明正常库存流程?! P: h% [' m- X6 e* y. u& o) h
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
9 v9 l/ a& i+ J( |2 k# i* j7 ^下面的那把刀是用来打开蔬菜吗?
- S* g+ _0 r0 |9 sA:Bird's beak knife 鸟嘴刀
+ J5 Q9 f0 q9 V2 E9 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird+ V5 i9 R! f9 D( h5 a
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43.What is an instant-read thermometer best used for?6 _6 ^% S! x) q7 q4 r, B' T# u
即时读温度计最好用于那方面?
" Z0 D+ Q, X7 lA:Checking the internal temperature of a roast 检查被考物品的内部温度
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9 @: ~+ S$ `# Q7 i$ [9 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 z0 {' S- J' `( K& I- G& S. T下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ B: o' h7 X' \; Q. c! ?A:Cast iron 铸铁
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/ l D* s3 K+ ^, y+ Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade? x2 m* q& C6 F; T- X
哪件装备下面有一个可移动的碗和一个S形叶片?
2 v$ \$ X: |* Y% M* `8 _ Y" \. _A:Food processor 食品加工机
9 c) I1 p1 j% Uhttp://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?
( \: U2 R' o- q9 A4 q* g下列哪项不是用刀的安全规则?3 t0 L# ]; Q: I5 e& h% ^, T/ b; ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: n6 {: Y9 g3 ~8 w8 J47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 |# X4 N5 I0 v2 g
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 Q2 ^6 H# c/ M9 L. O; a2 g
A:RondellES 3 e* j, N5 X' ?! [ C( ~( u
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
' ^% U% S2 c& l4 b下列哪项是切成小方块用于汤的装饰?" O* o0 x8 y8 r" [0 `) V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( r+ M( w5 _) A" ?3 N1 A8 Y# C49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 G6 @" d `. F: x8 q7 B+ 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!!——, {: O, v) L" A! p( U7 f& J
A:Gaufrette 2 V& _% B: |, [" f$ b, c
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5726 ]+ n5 \& s S9 ^2 ?
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
0 y0 A8 v7 \% fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) S- q+ ^1 ?7 T0 T' w" t7 Q% I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?5 r. W7 |8 G, r) K- _& G: F
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)5 W; f$ Y u1 m( G/ Q4 U2 Y6 T8 h
A:Cilantro 胡荽叶 香菜
* [2 w& b2 e+ k4 D; H# d: ~- Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 y4 \0 h8 ]% o+ }: s
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60.Allspice is made from:+ o$ V/ ~1 t6 d! N5 c- Y" q
多香果, 多香果香料是什么
9 e0 g; G }6 s/ Y0 w$ hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 e0 I4 N K$ S/ v% } T! N, K# m
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
9 m, {0 C* ~9 F8 p+ d. \下列哪些是用来做香包德épices?- r" P6 P- P8 c, ]$ k1 Q; ?7 {
http://www.sachetcatering.com/' w% w* D4 x. j9 r2 v6 R# P. ^+ X
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?# D7 C: z4 |% v. S
下列哪项不是酱油调味品的?6 ]+ Y: j& ~1 e$ N U6 r
A:Wasabi 日本辣根4 A- N( u' w3 D" D
3 j4 x* a" w8 q2 m9 y* B6 `" z63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# O* {( B2 ^0 Q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:
# x5 p0 u6 P1 q9 kA:Pasteurization 巴氏杀菌
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2 t. ^5 {- z2 ]* i% N64.Which of the following steps is not the correct procedure for whipping egg whites?+ ^6 ~; `7 m9 ?5 F
下列哪个步骤是不是正确的蛋清搅打程序?
+ [8 _: |( g. D; C* u" N! ~A:Allow to rest before use. 允许休息后方可使用。8 H; X9 n/ X5 b2 }* Q' B
) b: o/ \+ i# ]) D7 p g. O: R$ G( f65.The weight of a large egg is between:一个大鸡蛋重量介于:1 k" H' D3 X, T: M
A:56g and 63g 56克和63克
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- Z( S( R/ a+ z2 p66.Evaporated milk is a concentrated milk that is produced by removing0 X( b# m! v3 e
炼乳是一种浓缩牛奶 是去除什么做的
! u& K; c! ~5 @0 vA:60% of the water 60%的水4 j3 T% U1 Z' H
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67.A method of cooking that transfers heat through a liquid or gas is:* T1 B v: l, v$ }5 x/ Q* [# Q2 ^) n
一种烹饪方法,通过转移液体或气体是:
- b( l _$ T$ ]+ {) e& z2 \, G" ]A:Convection 对流" M: z, I7 [3 ?3 {. Y9 Z
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68.The cooking of starches is known as 烹调的淀粉被称为& v" t2 J) @9 E+ [, Y
A:Gelatinization 糊化
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. x L7 }" c6 M% [1 ^4 Z69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?1 p) \0 q* s0 t& ?( Q* X) i
A:Braising 烤+ g+ ?& C, b9 n. C; L7 w
. Q* \5 i& C$ R7 ?, z70.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:
4 o, d3 R& W2 i5 Q1 F" Z$ ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. `+ m5 L3 M$ f) y
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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
. j- }& c7 ?6 A5 r/ Y4 ~8 wA:Fumet 原汁
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8 D, n% _: L+ H- B* t72.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
5 T; b" K! P' V1 b( I$ O5 |. C8 GA:Carrots, onion, celery 胡萝卜,洋葱,芹菜9 }. X. p4 N* L! ?) r9 w$ q: e
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73.Which of the following is a principle not used in stock making?
; P$ s/ ^+ }7 K/ b3 Q9 \+ b下列哪一项不是用于制造高汤(低汤)的原则?
7 x& t" \* o2 s( @0 jA:Start the stock in hot water.开始在热水中操作0 k, s# V6 r' b( F; r. t8 t
+ S1 {* x7 |) H2 |: w7 s" |( y74.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
; W+ p9 q0 l; I# QA:Remouillage 法语熬汤
J$ W% Y5 f" e8 {$ D# k9 Chttp://www.haibao.cn/blog/post/176242.htm |
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