 鲜花( 33)  鸡蛋( 0)
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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:
% V; l2 g, B* \) \6 U哪位厨师最早带来高水准浮夸的美食7 n! D0 ]5 d2 b" J1 L( O
AAntonin Carême 人名 安东尼·卡罗美4 }+ M9 F- T4 x0 Y" J, m) | v# W
+ c/ X1 m6 M& k" Y27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 c2 X$ U+ f" s下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 }) R0 F0 ~" i k2 ?6 l
A:Cast-iron stoves 壁炉) d! J3 {6 j$ E+ B5 J* ?6 X
http://www.usstove.com/products.php?id=6
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0 I- g5 l5 u7 q' O+ x5 X28.The French term used to describe the roundsman, or swing cook, is:
% k$ O7 x. U+ N法国术语,用来描述roundsman,或摇摆厨师是:: U' R& _! t2 s5 V8 V
A:Tournant 图尔南; v3 J; g6 A7 [# H& r3 F; {
3 F# }; j9 g& N( J4 c/ [0 S2 \29.Another term for the wine steward is:
( h- _, l. |+ _# b7 t葡萄酒侍酒师的另一个术语是:0 k. n! j9 P, y
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
# V6 _2 W3 |8 s" f8 u6 H霉菌,酵母菌和真菌是一个神马例子
) v% o& _3 j. }3 f/ T5 QA:Biological hazard 生物危害
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, r$ x4 b' e. E. q4 V O z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:1 c" Z, o, s5 }* f5 M
根据加拿大食品检验局,食品的危险温度区在多少之间:% T' I6 M/ N* h9 Q" \
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
* f; h4 C& B# M( ~* T5 ~所有细菌生存需要以下哪些内容:5 L" a0 |# A# h* ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" |% Y8 p% E5 A/ p! t! w9 J
4 D0 M h7 i# o33.Which of the following correctly represent critical control points in a HACCP system?
f4 m& P4 k' x以下哪项正确表示了HACCP体系的关键控制点?* h/ D K% E R8 p N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 ~7 m- }, }; U( _' x* r7 f: p食谱,接收,储存,准备,烹饪,保温,冷却,再加热+ k8 `+ H+ f+ K' i. l+ @
' e8 a) S4 r& L( L3 T# [5 v34.Which of the following is not an example of a carbohydrate?
% Z* T$ I/ C i* q+ Z0 c, a0 R8 U下列哪一个不是碳水化合物的例子?
' ?% \0 ^! O; v( o2 eA:Essential nutrients 必需的营养物质
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7 x9 e7 P. x+ G7 N$ Z' x! w% m. m35.The process by which a liquid fat is made solid is called:
% m& p) v# V: Z+ Z( s( O液体脂肪做成固体这个过程叫什么
" \3 |, C5 `+ ]9 a; L5 C) DA:Hydrogenation 氢化2 _, y6 b6 C# f9 u$ O- @
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36.Which of the following is not an example of a fat substitute?
7 J* M- n& y7 G7 E0 w下列哪项不是脂肪替代品的一个例子( G& T& S: {( B* C( o2 x( r
A:Acesulfame K 安赛蜜K表
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. h% n; w; X4 Q$ V9 K" c1 G6 M9 D( _37.Health Canada requires that a product labelled "fat free" contain:, g \9 E+ N6 F. ?
加拿大卫生部要求的产品标有“不含脂肪“包括:
4 c; B9 |2 }1 L8 O; }- E: c9 kA: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?6 T* t# x r; x" K$ a) k" O3 q
下列哪项是不相关联的转换配方问题?
9 |: Y3 H9 H g6 W/ {0 H" C; mA:Unit cost 单位成本 M, i( f. Y" s0 A) [9 l6 ~
% m3 k& F4 j8 K0 n) J: @39.The condition or cost of an item as it is purchased from the supplier is called:
2 {+ C0 d6 F' K0 p& k% d从供应商采购的物品的品质或成本叫什么* p# H3 t: w7 z: b0 M
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:
/ t) I% X& W) y: s在新货到来之前用于日常所求的必要库存量叫什么
+ k; {& |, Y% O/ }1 LA:Parstock 基本日常最低库存% g0 |/ Z) f2 n& ~# e
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
e3 P5 ]5 L0 ^5 z- F' p' x9 u, \下面那个缩写是用来表明正常库存流程?
0 Q" X) Q- i0 U/ ?4 f/ D$ TA:FIFO=FIRST IN FIRST OUT 先进先出
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% D+ p% c! y. f# t42.Which of the following knives is used to turn vegetables?
- P$ H$ N8 Q4 `% ?) _1 Y, W下面的那把刀是用来打开蔬菜吗?
" D4 y! o! @$ n% HA:Bird's beak knife 鸟嘴刀1 U- I- f" X9 G0 y' N* ^! K
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?0 P0 @+ @# j. n
即时读温度计最好用于那方面?
3 v' \( z# _4 T3 C7 TA:Checking the internal temperature of a roast 检查被考物品的内部温度( \" {3 w: f) M2 ?4 _1 m2 t, g
3 V; N3 i" ]' q7 x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 u k1 j. M6 c6 X5 x& k下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 b) S- e) w3 @! s" kA:Cast iron 铸铁( V. G; [- G; \+ g- l5 I7 M6 |, m, Z
4 ?9 B! }* k% H- e: }+ M. m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 E5 }0 W* B( C: z4 A6 U
哪件装备下面有一个可移动的碗和一个S形叶片?
4 Y0 G* S$ C2 h5 _6 gA:Food processor 食品加工机
?5 C. J' [- x- S" z, Fhttp://www.google.com.hk/search? ... iw=1263&bih=572: ^2 `3 ` L0 l/ H' E0 c0 M
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46.Which of the following is not a rule for knife safety?
' R" C! l+ E0 \; r下列哪项不是用刀的安全规则?( o9 [) `! e- a: ^" E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀# Y# W$ t. S/ L u
2 \% C, j! ^- C3 h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ w1 ?) u) B2 q3 X% X. h( r/ _4 H5 K* o
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" q' d& o0 ~6 B4 A; p
A:RondellES
/ } b1 K* n* s V+ E0 _ E2 @& chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# P% }. H9 I5 `( F7 J
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48.Which of the following is a diced cut used to garnish soups?! l7 B- m/ m4 n) w6 Z- [, H
下列哪项是切成小方块用于汤的装饰?
: K! g8 u9 ~- a1 u; C2 N4 v, a; UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) `6 {7 ? A5 e2 c7 ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
f6 n. m* ?; M! g4 R% [; q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!!——
9 t# A1 i" i- }6 }8 EA:Gaufrette # f1 p) e4 J- I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! H! H" Z* H( \mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 D9 l% t( r! l* cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. v* v# D1 `1 ]2 u
: Q$ e( n- q: S( D2 j) a50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 i/ E, z5 O) i6 t5 V) x# V
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): q0 q" I* J+ h1 Q
A:Cilantro 胡荽叶 香菜' K$ e' h" A$ S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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5 I: ^4 J' ^0 j. p" @2 X60.Allspice is made from:' k4 c: p; {/ K
多香果, 多香果香料是什么$ |/ W; R6 X: {" N% W G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 K D d1 n! IA:A dried berry 干浆果! D4 W% N2 Q+ ~8 D/ s
! M4 @: _6 M+ U' S61.Which of the following are used to make a sachet d'épices?/ H1 b$ d8 B. I9 u4 R3 s; r9 G
下列哪些是用来做香包德épices?
& Z1 W. b2 [, h+ z, Khttp://www.sachetcatering.com/
. U" C; g& E, l$ l& O DA: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?
6 G, c& V7 Q" N下列哪项不是酱油调味品的?; F+ W. Q# b+ H f4 Q
A:Wasabi 日本辣根" d. o' c0 |, H$ F+ d! M9 S8 ~2 j
9 Z; S) ?; M4 F! j63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:2 k f p. S9 p0 o7 K8 V( 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:
z6 r" v, G* \2 K' g3 ~A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?/ O/ V# Z/ |0 A
下列哪个步骤是不是正确的蛋清搅打程序?
) S' t* ~0 u3 p% B; D# aA:Allow to rest before use. 允许休息后方可使用。
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# a `9 J( k5 ]8 ?& I65.The weight of a large egg is between:一个大鸡蛋重量介于:
% K- b" f1 z6 L; K8 R2 nA:56g and 63g 56克和63克
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5 m. C9 D$ |* O+ X1 w66.Evaporated milk is a concentrated milk that is produced by removing
4 m& ~1 k* b: q {+ B炼乳是一种浓缩牛奶 是去除什么做的
' s' T, a* L: Y5 BA:60% of the water 60%的水' o: s1 Z$ b- a) {# P9 O& @- q4 N
! G! L: U6 n+ E; H' f. c8 U67.A method of cooking that transfers heat through a liquid or gas is:# S/ [: v% J6 i
一种烹饪方法,通过转移液体或气体是: e; T7 v1 Z/ B4 O' ?
A:Convection 对流' V- j1 l0 |( N; R) R
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68.The cooking of starches is known as 烹调的淀粉被称为, h/ e( i0 Q$ J* [
A:Gelatinization 糊化' m$ d4 P; y, |0 y2 ?& f
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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?
; U2 j' u* S8 [: oA:Braising 烤, [$ t, n$ Q% d q1 P( A
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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:7 f9 K+ D* l, K( {! _ N
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理, H" \# Y- D( m5 D, P
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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
3 u& j6 T/ s, E g$ TA:Fumet 原汁5 S/ G) \" ], t) c4 p" B
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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
9 S" v. ~- M3 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜" z! R0 C( X7 L* H
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73.Which of the following is a principle not used in stock making?
5 j# a9 U, n+ t3 ~: c下列哪一项不是用于制造高汤(低汤)的原则?
& M. u$ \% L. A: f! y7 D, n* A8 w$ D AA:Start the stock in hot water.开始在热水中操作+ O F. _+ @- B9 j/ B
4 r- w- c) E3 G; t74.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8 J8 T0 X2 J. T3 j# m+ Z" L
A:Remouillage 法语熬汤 {" U" |% x: U4 t# \3 c, o- `
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