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26.The chef who is credited with bringing grande cuisine to the forefront is:5 e, r8 r- h. b9 u! m3 m
哪位厨师最早带来高水准浮夸的美食
- |: h p$ o% Z) MAAntonin Carême 人名 安东尼·卡罗美
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3 j* n7 |0 L, z4 X1 y0 S. d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. C; i" P4 I: c, D$ D: U2 s4 {! @2 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# h* r4 e; U$ p: M+ O! d2 L0 ?& a
A:Cast-iron stoves 壁炉
! V6 r) w9 c# w( }" c u- a! Qhttp://www.usstove.com/products.php?id=6
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# b8 s! [- X6 g& z7 |$ ?28.The French term used to describe the roundsman, or swing cook, is:3 d1 h5 @. G; C+ [0 b
法国术语,用来描述roundsman,或摇摆厨师是:
+ [) G5 x' I# D2 d% N( [A:Tournant 图尔南9 Q! N( ^# N6 f# h. ~
- G, r0 q5 p2 t/ D+ N" ?; |4 r7 S29.Another term for the wine steward is: {% m, S; M8 j# K% ] _ }
葡萄酒侍酒师的另一个术语是:
3 E, ^+ _9 P& E2 M3 gA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- c2 z, P( a1 g+ _; s( \
霉菌,酵母菌和真菌是一个神马例子3 i. x0 a* K* [1 G) X) F8 J1 [% D! \
A:Biological hazard 生物危害
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$ q/ p! P) [" n: q8 z% N" _" |0 Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ U& B( G" C6 ~( q$ y8 s T3 h9 o2 N$ K
根据加拿大食品检验局,食品的危险温度区在多少之间:. g: J- q7 M' l4 H
A:40° and 140°F (4–60°C) 4-60度4 }& u2 {* L) G4 w) t4 J
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32.All bacteria need the following for survival:
) U# V4 o2 [! k. F2 \, n; Z% {所有细菌生存需要以下哪些内容:
8 e9 g( I9 l( }1 vA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值0 @* ^8 V: A* u. J7 h
( r3 L3 J3 K) J8 f6 W33.Which of the following correctly represent critical control points in a HACCP system?" s% ^1 u" o8 f/ Y3 s6 f
以下哪项正确表示了HACCP体系的关键控制点?
$ m- }% d h! ?' rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( b; i2 o7 X x3 Q& A% E% ^
食谱,接收,储存,准备,烹饪,保温,冷却,再加热$ v* H* L6 E/ X9 |5 e) o! c* s
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34.Which of the following is not an example of a carbohydrate?5 h8 U$ l2 U5 I: y. X
下列哪一个不是碳水化合物的例子?
; ~- w7 J) U8 j& f1 GA:Essential nutrients 必需的营养物质
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2 ^ R2 e5 f. ~" G+ O35.The process by which a liquid fat is made solid is called:
' _1 d! V. Z) P7 U液体脂肪做成固体这个过程叫什么
7 ]; m N" ^2 p9 l2 c1 ]A:Hydrogenation 氢化
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" Y9 t' s) m- y36.Which of the following is not an example of a fat substitute?
} a( g( N4 z. b下列哪项不是脂肪替代品的一个例子0 M7 X9 E' P: c, ^
A:Acesulfame K 安赛蜜K表5 L( h' N: \: u3 K+ O7 B& t
" t7 e, n4 v) Z9 |/ c, j% g7 u# _9 V37.Health Canada requires that a product labelled "fat free" contain:
# G9 }' W% n. V/ M( }( J4 ^/ c加拿大卫生部要求的产品标有“不含脂肪“包括:# v6 {1 w& I+ }( X# h' z0 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& M0 _' U6 }$ r6 G7 D5 C y
4 X X: k$ e: A0 ]; u+ h38.Which of the following is not a problem associated with converting recipes?9 P0 G' z' B/ _( R/ L( X$ I
下列哪项是不相关联的转换配方问题?
8 j* K8 d& P5 [ J: F+ ~0 |/ k" YA:Unit cost 单位成本" c* J5 i% V! t% f% l2 S) [ H f
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39.The condition or cost of an item as it is purchased from the supplier is called:0 r: c3 l, R0 V% s$ L
从供应商采购的物品的品质或成本叫什么6 G6 } x3 X4 ~( F( t$ l @# i
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:
5 A* b9 d- Z7 r9 N( K在新货到来之前用于日常所求的必要库存量叫什么" _- Z+ p/ G9 p% T0 R# z( X
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?
/ z) r: V1 k" ^2 E下面那个缩写是用来表明正常库存流程?0 D# E; d' \, t4 ~
A:FIFO=FIRST IN FIRST OUT 先进先出& J0 e: F% Q k6 s4 ?
, p+ ^. Y0 ^7 S42.Which of the following knives is used to turn vegetables?
7 m( n$ U( j- n' e8 {; x0 ~! U下面的那把刀是用来打开蔬菜吗?3 i8 @) h% ^" ]. l- ]
A:Bird's beak knife 鸟嘴刀2 `- k) C; U" w& l0 _9 x
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* |/ w5 @& Q+ F1 g8 b* g
$ p- [9 B- Q7 E+ P' } r; Q R( e+ N43.What is an instant-read thermometer best used for?+ R% c G6 ] s( U. q2 f
即时读温度计最好用于那方面?) [9 Z. y; m, d
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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: ]$ A0 }5 A1 x- _: L44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& K- T7 f# i4 K下列哪些金属材料受热均匀,通常用在铁板而且非常重* h N7 J* P e
A: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?
! [9 S, `. ~4 ^: i7 b哪件装备下面有一个可移动的碗和一个S形叶片?
/ |3 B* \3 R, Y7 b0 t0 MA:Food processor 食品加工机
' Z2 [' ?$ b: S' khttp://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?* L- J( s9 ?, Z: n* |% |; i, I
下列哪项不是用刀的安全规则?5 c. S) F' a- k9 K1 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ K4 r, N0 y5 B" q$ D
# A( ] j. G7 E: O, M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 R" b: U/ A2 Y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! T1 @& v2 m& n# O+ P5 T$ _A:RondellES 4 T0 _' k& B) W7 S. H3 b
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 R) l. Z `! Q' m* ?- ?9 h' c
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48.Which of the following is a diced cut used to garnish soups?
" }. F4 u V- t; G下列哪项是切成小方块用于汤的装饰?
9 h1 n# a3 S0 d) R3 P( h$ AA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm9 M% n; G5 ^4 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? X, H) ~/ k5 P$ k% P: P/ 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!!——
+ n* {1 Q2 V1 T6 V! w _$ \) J+ _# fA:Gaufrette
0 K) M3 ~ ^9 f' H6 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& G J2 ~7 x& p# S" @5 I" C
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! v2 N' A4 l" |0 [. t* j+ VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ f. e0 H; h2 H. I' \/ r, E! u& i
& |9 I8 A/ S8 k1 Q3 m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" z4 s2 |: T$ a: 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)
0 p% u5 P$ u+ o% JA:Cilantro 胡荽叶 香菜
( A, a6 T7 f* m% L0 fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' \9 Q: K* y, \9 ~
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60.Allspice is made from:
- c( j, V R7 d, D. C 多香果, 多香果香料是什么" p7 A+ b: f1 ~0 Q' {. j: b6 c# [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" [ y7 ]% i. ^& p5 _
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; @( e# l( o" ?: z) Y1 a
下列哪些是用来做香包德épices?* Z5 D9 `% F8 k7 d+ t
http://www.sachetcatering.com/1 W. l: H; s# D. N3 U9 l, T* D, E1 z
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?
9 h/ j" n- C% O: \! E' P# u6 g下列哪项不是酱油调味品的?
& c( O! q9 o, n% b( s: MA:Wasabi 日本辣根
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+ b+ H3 w* ]6 S2 z8 q: G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:: f( ^. y' X* P5 c! T
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 _/ R4 d! ^) C. ]/ D' {3 _8 }A:Pasteurization 巴氏杀菌
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- V6 J7 N* ?- U) M64.Which of the following steps is not the correct procedure for whipping egg whites?
- y5 y( b4 D t6 c下列哪个步骤是不是正确的蛋清搅打程序?
; \- t* t: L% u0 b$ cA:Allow to rest before use. 允许休息后方可使用。
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( O8 L m& m% C( U' f3 ?9 P3 Q65.The weight of a large egg is between:一个大鸡蛋重量介于:( k0 s) a Z5 ~' T3 a1 i
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
$ w! Q' g! l9 O# q4 ?3 j- Z炼乳是一种浓缩牛奶 是去除什么做的5 k& q6 u, |; F. R' ?
A:60% of the water 60%的水' V: K% G; R6 w
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67.A method of cooking that transfers heat through a liquid or gas is:- B4 `+ S4 ~! ]+ i* M( T- Q
一种烹饪方法,通过转移液体或气体是:" S9 Z* z/ |* s; X; s7 G
A:Convection 对流+ S* f) o; G* x w" [$ G4 \8 J7 S2 W
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68.The cooking of starches is known as 烹调的淀粉被称为
, s l; f1 L% F" tA:Gelatinization 糊化
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' y A2 c4 q( I& d. P/ L- M0 S2 Q7 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
7 D0 ?' @+ N* _! x" ^0 R3 @A:Braising 烤7 y3 R0 z8 j7 @. @1 e
# z. Q: j1 g! ?+ g9 \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:
$ l2 K4 c8 D4 `2 y% v* CA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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8 }7 b: j2 \2 A% T71.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
$ R% ]2 d, \0 A/ a% _) W- @A: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 d% W; b2 H# ~7 V- C9 f
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) @: y! y* J. O W% |+ Z" ^
; y$ ?* v( [+ \* W. `( T+ D73.Which of the following is a principle not used in stock making?
1 L3 {- e& q+ |! {6 x下列哪一项不是用于制造高汤(低汤)的原则?3 |2 ?# t1 a( X% C0 P/ F6 F2 h
A:Start the stock in hot water.开始在热水中操作- S* W# L. d4 j, U
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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
6 v( o9 @- `8 F, o9 \A:Remouillage 法语熬汤/ B1 `+ A7 U0 }' a
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