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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:
. l6 n' ]& J# k8 S哪位厨师最早带来高水准浮夸的美食
4 o! D7 R, F2 [. Z# ^' c/ sAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 h; w( @. P6 K+ t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。3 [: z; @% ~' G x
A:Cast-iron stoves 壁炉
O" X: a2 L# Z; `6 Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
; }0 `8 z5 R8 _+ K% w法国术语,用来描述roundsman,或摇摆厨师是:( J( [6 T, y% m+ ]4 v; D
A:Tournant 图尔南* [+ Y! @7 S Q- d2 D
$ `$ H" u( x7 T: x3 n3 c29.Another term for the wine steward is:
3 A9 i* F* R F" C5 T葡萄酒侍酒师的另一个术语是:1 g3 Z( n/ A& M) \# ?
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:. @3 A: p8 Y' ?
霉菌,酵母菌和真菌是一个神马例子6 @5 [; `9 _* R
A:Biological hazard 生物危害7 O3 L( A/ c1 @
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: `+ g q/ o# U- ^
根据加拿大食品检验局,食品的危险温度区在多少之间:* O u6 f: g( t# |4 C/ O) `) V
A:40° and 140°F (4–60°C) 4-60度' s# o, U+ M! x2 J' [+ k8 E( @
# P" B( C$ ~. k. d' p( h4 u32.All bacteria need the following for survival:5 u; {- r' N1 H/ Y" `9 z
所有细菌生存需要以下哪些内容:* c: {4 y$ @- c! h% v$ i+ ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) Z2 S. J8 h5 `: e
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33.Which of the following correctly represent critical control points in a HACCP system? S: j2 x3 X' K( r( z7 K. j
以下哪项正确表示了HACCP体系的关键控制点?. A3 R; F' v) ~; L' f* ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 [/ a( g# ~5 c$ o# u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?6 q u3 O" g ^/ a( e7 v/ T
下列哪一个不是碳水化合物的例子?
, z. @" e: x& vA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
4 [3 E; N1 Q; x p6 t' i) ^液体脂肪做成固体这个过程叫什么
9 u/ G5 F4 ]7 H7 N( i9 T0 {8 BA:Hydrogenation 氢化4 ~( d7 f1 X6 y* v# \, ^
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36.Which of the following is not an example of a fat substitute?
7 s0 t$ f$ W0 b% u8 Z下列哪项不是脂肪替代品的一个例子$ D9 K9 ?; Q9 r; S& f
A:Acesulfame K 安赛蜜K表: ?6 Y( E. `( ?! U* s
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37.Health Canada requires that a product labelled "fat free" contain: j g: I8 w4 _! N. p' e. ~
加拿大卫生部要求的产品标有“不含脂肪“包括:: G; x3 K# @1 o- Y# \7 h7 B
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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. _! \4 I3 z. Y9 |- B% k; K38.Which of the following is not a problem associated with converting recipes?; J- M* F$ i5 Y& y2 u
下列哪项是不相关联的转换配方问题?; k: {& E1 n7 _4 S5 t$ T: I
A:Unit cost 单位成本7 A3 _% c" ~, Y, h5 j, p
. ~! \ }; b2 t5 G- b39.The condition or cost of an item as it is purchased from the supplier is called:
* ~. ]/ h4 g7 i) h3 T5 e D从供应商采购的物品的品质或成本叫什么
; c( m I2 l, A7 {4 w9 FA:As-purchased cost 购买的费用: M9 z/ t' m! f, M- |
$ C8 V+ r5 j ~' _$ D+ H5 S40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 e' \; T0 n1 U3 F+ W/ e" E在新货到来之前用于日常所求的必要库存量叫什么
6 h, q* {% W( OA:Parstock 基本日常最低库存5 N5 A* a4 H% z" T9 |. `2 W5 F$ a$ _
. w3 R- a5 J! r41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 D, w q( x2 L, N. \3 u下面那个缩写是用来表明正常库存流程?
# R& E1 e; X' B+ zA:FIFO=FIRST IN FIRST OUT 先进先出& _) d6 v) e* D# ?
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42.Which of the following knives is used to turn vegetables?8 |, G9 i5 F% s
下面的那把刀是用来打开蔬菜吗?
* A! S6 N" Z% W9 m# a2 JA:Bird's beak knife 鸟嘴刀
' r% Z6 k8 J- L0 u( r) q( p5 m |http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. l# c1 G8 R2 h6 @$ a, V$ L+ \/ r3 Q
8 H. F" C# O+ ~! c43.What is an instant-read thermometer best used for?
- v4 j( s; f2 K8 ~: v `即时读温度计最好用于那方面?
: G( w2 s. }/ D: _- C' BA:Checking the internal temperature of a roast 检查被考物品的内部温度* P6 Q4 J8 ]7 x1 y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( |/ f! S- ]1 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. c' ^. L3 m" D8 xA:Cast iron 铸铁* _# @5 d2 y9 h$ H( u: N
@, g+ }. N- G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?# \8 o7 K' K; F$ b& f
哪件装备下面有一个可移动的碗和一个S形叶片?! y3 \2 _* y9 Z
A:Food processor 食品加工机
- X; ]; j3 _# }( ~' ^% Xhttp://www.google.com.hk/search? ... iw=1263&bih=5724 n5 X6 K2 Y7 N# p9 L: w6 t
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46.Which of the following is not a rule for knife safety?; ?- V$ S3 ^- g* m) ?4 V
下列哪项不是用刀的安全规则?
! o* |8 B9 N- G( T7 TA: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:* d$ G7 v8 s' E3 T# w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. ]" p: b: X+ X7 F" ^4 }A:RondellES
3 Y. T$ V9 f! i2 h( @0 Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* B6 s; ~! X. P3 M0 c! t, \$ N
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48.Which of the following is a diced cut used to garnish soups?
! l2 { q+ _* ?, ?8 p, y: Q4 ~& m下列哪项是切成小方块用于汤的装饰?
# V, ^! I+ [" C$ b% F2 dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
a6 y: p& N# r& v49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 K9 p" ]+ ]9 N% ^+ {& z
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!!——
4 |/ r) G1 q, c1 PA:Gaufrette + `, p% w5 p" @/ l
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& N( Q1 c2 U' H- jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( l; s% ~* p2 \. V" {9 R- X
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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3 v1 y$ I0 X) L9 j+ I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% ]* r8 F/ [% \( O8 v7 o z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)0 X8 U) a* c' g2 Q0 b; E# g2 X
A:Cilantro 胡荽叶 香菜
' W E5 v6 |7 a( Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 @: J5 }; s* v# a9 Q. {+ L0 k* Q
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60.Allspice is made from:) ^5 R4 H8 {% ?7 V7 ^6 K* A3 W$ t
多香果, 多香果香料是什么
# a! ~) r( m& e0 g" Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( K- o5 n7 z q/ }A:A dried berry 干浆果- p/ C6 b; o" x4 N# n
' G J$ u. `" W; m61.Which of the following are used to make a sachet d'épices?
- t4 Y3 [3 U+ p! ^! N下列哪些是用来做香包德épices?4 v; C7 c4 J& Z4 h% G
http://www.sachetcatering.com/
) J3 A% m: E4 I+ g3 s bA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. @7 _+ h$ _2 i- o. b. C62.Which of the following condiments are not soy based?
( P. q& x# J9 Z; C下列哪项不是酱油调味品的?' ?+ H1 u' z) A
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:0 @% L: D5 Q! U$ s' K! U J5 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:
. G! ~3 a7 N* T) w6 rA:Pasteurization 巴氏杀菌/ f6 L/ v+ k M" ~! N0 v$ J
2 h6 J, ]: C/ r3 r64.Which of the following steps is not the correct procedure for whipping egg whites?
' s' n1 D1 d( V' B下列哪个步骤是不是正确的蛋清搅打程序?+ P% o/ Y8 v* H) y0 |' ^9 K
A:Allow to rest before use. 允许休息后方可使用。
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' r& ~6 A; v% O% ~( S. I65.The weight of a large egg is between:一个大鸡蛋重量介于:9 p& k O& a0 ?& [+ h& ]$ F
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing5 S' Z7 |0 s0 M( r0 K2 t2 e
炼乳是一种浓缩牛奶 是去除什么做的
3 E' y0 d% f' s* b- P+ E' U' p3 hA:60% of the water 60%的水, P% ^; l" D7 u0 [* B$ }
* r P: u' J4 h6 e67.A method of cooking that transfers heat through a liquid or gas is:+ P* _, A# B. I/ `
一种烹饪方法,通过转移液体或气体是: V1 _: N: ?% ^0 [
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为* O; ?3 r3 r5 O; G
A:Gelatinization 糊化1 v/ U% o- q8 \4 y! N
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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?
* p" J' K8 l: O' |3 h% h6 v) a: OA:Braising 烤
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9 w- F* ^- T) _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:
. s; y7 d+ Q: _# r2 g* C1 aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 R6 G/ u# K% S( J6 b" H
+ u4 b% Z8 F) m! k5 S6 v71.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
7 q# I8 M) ~1 N: D& L# z6 gA:Fumet 原汁 ^% ?. u8 @" b0 M# g; e2 K/ n
! M6 O- _( P# Y/ C72.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 l3 [. K5 O5 x, @3 X* p* Y3 H+ S
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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$ D$ _% S) h Z0 _/ |8 S3 p73.Which of the following is a principle not used in stock making?
7 Q2 z* d3 ~& x$ Z# b下列哪一项不是用于制造高汤(低汤)的原则?
) x5 \ {, O+ h1 M# R! d% @8 M- _) g' T% \. yA:Start the stock in hot water.开始在热水中操作
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! N7 d/ A% B2 }% k6 }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' W0 Q: K0 I( z2 _+ J
A:Remouillage 法语熬汤
3 H. x5 A7 P# A8 R4 I9 u. Ohttp://www.haibao.cn/blog/post/176242.htm |
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