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26.The chef who is credited with bringing grande cuisine to the forefront is:; u& `# ]* P4 O9 m3 i; W
哪位厨师最早带来高水准浮夸的美食
/ H" u( s& |, l" g8 `AAntonin Carême 人名 安东尼·卡罗美+ u9 s5 N/ p m2 k0 O
/ w; r F# I8 ^3 Q/ ^* y3 Z" g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: ^5 r1 u, G4 e: }+ N2 |
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* f. H j P' [4 fA:Cast-iron stoves 壁炉
# S7 ^; C4 o( ]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:+ T5 G0 d2 k- b* }
法国术语,用来描述roundsman,或摇摆厨师是:
, Q4 H" }$ y& }, X& [( V4 E5 wA:Tournant 图尔南( k J0 L% g8 z0 k" r. V/ r, F) y
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29.Another term for the wine steward is:8 D3 v V: `, |# Z0 }1 u2 S
葡萄酒侍酒师的另一个术语是:
( f) d8 ]( M$ G3 D/ P } y3 k& pA: Sommelier 侍酒师% b0 u" {4 K8 _& _) I$ |
+ t4 \6 ~& I8 c' `30.Molds, yeasts and fungi are examples of a:( I& h& Z; r" Z; ~0 X( f2 i* T
霉菌,酵母菌和真菌是一个神马例子$ ], T# D) I& ~ G n
A:Biological hazard 生物危害/ O' E' f, l( S2 S5 K; k& r
: X% m+ D3 T* \* I* Y! x6 W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- d2 _; N. a+ u1 R9 K' F, T, X
根据加拿大食品检验局,食品的危险温度区在多少之间:: x6 |/ z3 n) _6 d
A:40° and 140°F (4–60°C) 4-60度
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6 p0 ^1 u3 ^* q/ o* Z32.All bacteria need the following for survival:
5 k7 w& O( {% K2 P& w: }& F4 L& F所有细菌生存需要以下哪些内容:6 v3 }) w& Y( } n' r( m; O9 p
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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) j: D9 o: {+ b$ R4 T33.Which of the following correctly represent critical control points in a HACCP system?* \8 X' ?' \0 w% _* }/ u
以下哪项正确表示了HACCP体系的关键控制点?
: S- t6 k6 x9 g$ EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( t; t( }2 u: c8 s' ]) e* Q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 l! h7 `: X+ _ x: H1 p0 F" X# n
. U8 X" ]8 d0 G34.Which of the following is not an example of a carbohydrate?0 }. d) J% G- ^( ?, Q) O& R8 b, e$ L
下列哪一个不是碳水化合物的例子?6 {* `, t6 v3 m+ _/ X0 u9 l' e
A:Essential nutrients 必需的营养物质; N" W3 H' X- _7 G5 A% l
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35.The process by which a liquid fat is made solid is called:' ?8 y! Y9 ?% M6 R, k5 F- I
液体脂肪做成固体这个过程叫什么! |) o9 o3 S$ V% b& ^7 p
A:Hydrogenation 氢化% {7 I& }- @, z
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36.Which of the following is not an example of a fat substitute?
4 V9 |( s9 p) k* [8 f+ e$ \下列哪项不是脂肪替代品的一个例子
; v6 J3 l3 p% r( aA:Acesulfame K 安赛蜜K表
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! i; z% G' o# T% a; P; U37.Health Canada requires that a product labelled "fat free" contain:
; @/ Z' [$ a& x* J5 \$ X加拿大卫生部要求的产品标有“不含脂肪“包括:" b' Z2 l/ x3 s; M$ t8 K# I
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! X2 T$ d" E2 w/ e9 \; s8 N3 }38.Which of the following is not a problem associated with converting recipes?
- P% ~7 |8 Q3 }" L- q- v5 x+ B下列哪项是不相关联的转换配方问题?
6 q1 h) E( P" r AA:Unit cost 单位成本; E6 e. h* x, G0 z
( H$ J: i s' f `& q39.The condition or cost of an item as it is purchased from the supplier is called:
9 _7 w2 b) K! u8 ^从供应商采购的物品的品质或成本叫什么( ?; O2 E* |9 x* i2 p* e' q7 _
A:As-purchased cost 购买的费用' {2 k- y2 g+ h: r
& M$ c1 E, p( l5 [0 n! C K40.The amount of stock necessary to cover operating needs between deliveries is known as:, e H- q7 M$ j' j& d+ i* s
在新货到来之前用于日常所求的必要库存量叫什么
7 t, i( a: m& ?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?" k- O* n# ~3 [- P
下面那个缩写是用来表明正常库存流程?
& F2 F8 _* x6 q* bA:FIFO=FIRST IN FIRST OUT 先进先出
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: @" m- J" a; z# c Q8 L/ `42.Which of the following knives is used to turn vegetables?# u* `1 |! D K }% r0 F9 i! g- o
下面的那把刀是用来打开蔬菜吗?1 x$ r0 T" m) |7 N3 f
A:Bird's beak knife 鸟嘴刀
b8 B3 f, U, Q( C; H- Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 [9 e- @2 t; z即时读温度计最好用于那方面?
4 Q+ L! j6 m" zA: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?, c: R! k, L2 t$ N8 }/ k1 {
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; y N- K4 ]2 y" Y+ hA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- B1 }5 s7 N4 K) |+ ~哪件装备下面有一个可移动的碗和一个S形叶片?: }2 g j P- ]( S; M3 D" W
A:Food processor 食品加工机4 i# w% V% i6 X- d& N' e
http://www.google.com.hk/search? ... iw=1263&bih=572
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2 P1 l( i( ?2 e4 o% m# R( E46.Which of the following is not a rule for knife safety?( [, D' \1 Q! e5 D" e9 f U E
下列哪项不是用刀的安全规则?
1 U' ^: S+ _: y6 x: F H- _A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ q# j. L1 D$ }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# C) P0 ^% R! {1 e把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 k3 w& v. g0 hA:RondellES 1 m; y* m, y# Y U
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! z+ V4 J* C0 O2 h' _2 O$ t48.Which of the following is a diced cut used to garnish soups?; B& }! y! A" I! r" K
下列哪项是切成小方块用于汤的装饰?1 P2 g( ]& r( c W! ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 M. {; l' G1 F# f6 Y& p. g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? `; Z% d+ o7 L0 s3 F9 h! u
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!!——- }% G% F y$ c/ y8 c4 S
A:Gaufrette : e) G5 ~. E( T' N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 J' E) w! p5 ^# ^: R/ mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( m$ z( C# \! |1 |( ]
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?1 [* X! P u* _6 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)3 O1 `' y W# @' t0 ~
A:Cilantro 胡荽叶 香菜
/ b+ F2 t3 I) a1 w% v* _1 Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 J! G! ?: t/ r3 R8 d. |- z60.Allspice is made from:
8 _+ P9 `. ~% m1 i" M 多香果, 多香果香料是什么
# n+ R( d* g) q2 _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" y) E5 O: X, V' V& N4 v, V5 s
A:A dried berry 干浆果
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3 X* w6 N4 J9 w5 K. s6 g& A61.Which of the following are used to make a sachet d'épices?
& ~4 K2 V. ~! x# \0 W下列哪些是用来做香包德épices?- R- h$ B- a7 Y/ l" o' l* O; H
http://www.sachetcatering.com/8 U6 |- P* o0 L! E
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; k- H4 `' n V0 L1 f# g62.Which of the following condiments are not soy based?
/ Q# D' ?9 L% I% \* B下列哪项不是酱油调味品的?+ m, [. q1 z$ U5 ~" ~4 C. H5 B
A:Wasabi 日本辣根
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" e" @5 w3 G* v( Y2 }, x63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:$ [9 @8 ~' u, U- l
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:; R6 j* \' @7 s* r6 d: Q2 T
A:Pasteurization 巴氏杀菌5 ]$ k) t7 j; d* m9 E) u( e% W
" _0 ^7 a2 B8 p: ]' |64.Which of the following steps is not the correct procedure for whipping egg whites?
& X, Z/ ]0 X# N+ k3 I下列哪个步骤是不是正确的蛋清搅打程序? B1 _9 s. C: r
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:
: L+ P6 d( l) S7 dA:56g and 63g 56克和63克
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, ]$ M/ j! a+ d, A66.Evaporated milk is a concentrated milk that is produced by removing
, b, t7 L$ M5 `6 d3 u: u, b炼乳是一种浓缩牛奶 是去除什么做的
. g9 w* e5 H' G w" \6 u- UA: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:
+ k/ m- E! a- T% Q8 o一种烹饪方法,通过转移液体或气体是:
5 N/ L4 x1 U$ {' `, E. i5 T6 {A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
- \2 s* _. g/ F+ ^, |) i6 G4 gA:Gelatinization 糊化
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' a: L& V6 P: R4 F' U6 g K6 u" C5 L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?8 G9 H9 s( Q# b8 \) Q
A:Braising 烤
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+ r) c$ v, O' a2 V7 [# x4 X, n70.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:
* D2 M5 v# H* n( B; jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 v6 L! p+ y' _0 m
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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
% d2 h) d7 [" E* @* ?' BA: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
3 S" g6 P8 t' l' {- j% ?8 o3 AA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( I1 N* h j, B* U
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73.Which of the following is a principle not used in stock making?" m8 Y, d* M' N7 ?4 I3 P' S' T
下列哪一项不是用于制造高汤(低汤)的原则?
2 ^% x( j" n7 `8 y; Y+ AA:Start the stock in hot water.开始在热水中操作; v$ F1 u9 \" D9 K2 ?
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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 j; u9 w& {7 c" N
A:Remouillage 法语熬汤! q4 q5 [% V% y1 X6 V1 D- K" i
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