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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:1 k4 h( P/ U' i) r; ~
哪位厨师最早带来高水准浮夸的美食9 e# m O4 H3 u7 v
AAntonin Carême 人名 安东尼·卡罗美) B" ^: G4 ?5 k3 c4 S) C
$ R3 k! Q3 U; Y/ h; G& ^5 `- t27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" G! t! j; ?5 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 。, a" w$ U: L% d% G
A:Cast-iron stoves 壁炉. y& a, t; t+ |) J! s( n
http://www.usstove.com/products.php?id=60 {: ]/ [ h0 x" i( f0 B9 V
+ D5 j* }* N1 t28.The French term used to describe the roundsman, or swing cook, is:
1 o# a1 u) y7 k# M法国术语,用来描述roundsman,或摇摆厨师是:' }' G% v! C3 i: `7 Y
A:Tournant 图尔南( f% n2 I( Z- z: n1 N
- J6 r H" ?! d" c) I29.Another term for the wine steward is:
D3 n1 y# y4 ]0 f8 w9 f葡萄酒侍酒师的另一个术语是:; C: n( A# g) E' z2 y5 x+ k
A: Sommelier 侍酒师
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1 m4 w. ~: O, d/ k% o1 u" @30.Molds, yeasts and fungi are examples of a:+ B$ j! K, ?0 W( q% i
霉菌,酵母菌和真菌是一个神马例子' F( _' I8 b+ D' l8 o3 h
A:Biological hazard 生物危害, N. p( ]& Y9 U( l3 @
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 t- ~' Y$ k: ^; ]根据加拿大食品检验局,食品的危险温度区在多少之间:
! Q1 f1 l7 @1 u5 g/ N7 F6 NA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:+ c% `" X! w' Y& c! A9 S
所有细菌生存需要以下哪些内容:5 |1 }9 l d" u( K% ^ T
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 Q; j9 J. T @$ W# W1 @33.Which of the following correctly represent critical control points in a HACCP system?4 C0 W( k7 Y: x* t
以下哪项正确表示了HACCP体系的关键控制点?, `2 k- m3 _) k# f1 x( z1 Y$ Q w
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " U+ z2 J7 x& B" G( H& W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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! a( d- G5 C4 |' F F34.Which of the following is not an example of a carbohydrate?! T5 P6 x) P. v. Z5 H6 `; \. E8 ^
下列哪一个不是碳水化合物的例子?
; u- u' U+ L) g/ L- l7 M, y$ C9 kA:Essential nutrients 必需的营养物质9 t- @& S6 X, ~5 B. Q% Z
! `8 Z, p1 R. L7 _- N, B/ B35.The process by which a liquid fat is made solid is called:
& \8 x& B# D, m7 F液体脂肪做成固体这个过程叫什么
7 h$ f5 E4 k/ e: g0 F VA:Hydrogenation 氢化# C' Y. c8 ^- S
, ^" S* D) p" s0 I( j36.Which of the following is not an example of a fat substitute?3 d/ V7 i( H x
下列哪项不是脂肪替代品的一个例子
6 }- B7 F/ u* o3 @# KA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:7 f1 v5 p/ T0 E$ m1 e& b3 z
加拿大卫生部要求的产品标有“不含脂肪“包括:4 w) {3 N9 s# P' Q4 k2 f# U6 K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! x" h2 w3 E# y: }& u8 z
@5 u# H* n6 |# W/ N- l! S38.Which of the following is not a problem associated with converting recipes?/ Y6 E0 r, F, u" l' T: U
下列哪项是不相关联的转换配方问题?
2 i9 g5 a7 H0 p1 ~' uA:Unit cost 单位成本+ [6 s# k/ a Z6 ^6 v1 w* |: `2 R
7 c7 i+ p" s; Y+ s+ { q9 g39.The condition or cost of an item as it is purchased from the supplier is called:' o* {1 o7 k3 l! M# Y
从供应商采购的物品的品质或成本叫什么
7 X# n& m5 ~6 ~9 V. vA: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:
- V- n' g: P1 S6 r# M5 m在新货到来之前用于日常所求的必要库存量叫什么
& |/ X; Z0 H- g' e W: p4 qA:Parstock 基本日常最低库存
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9 k0 A# W7 L% {) X. P7 t41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 I( j; n4 A/ Y% o Q下面那个缩写是用来表明正常库存流程?( b" h& N/ j2 u" I+ a
A:FIFO=FIRST IN FIRST OUT 先进先出0 d0 r/ i- v. J0 }
6 J8 b( g5 S- O4 i* h42.Which of the following knives is used to turn vegetables?
4 M. g* t7 }8 ^+ @5 C1 @1 Y. V3 Q下面的那把刀是用来打开蔬菜吗?' O, n3 e$ Y6 G- @3 p% @! p
A:Bird's beak knife 鸟嘴刀
( y1 L7 u) [# j- s' u! [' ^" n! D, c5 m- Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird& \+ E" @/ M2 F6 Q+ W) n
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43.What is an instant-read thermometer best used for?$ b, M6 l# ~# z! E4 |2 ]
即时读温度计最好用于那方面?5 f7 |' {) Z* B, F" b' p! ^1 r4 E4 v
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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8 Y" a. y0 s N2 P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy? l2 u7 e1 p- M! G. h& \
下列哪些金属材料受热均匀,通常用在铁板而且非常重
9 l+ s% l6 g8 H. }A:Cast iron 铸铁
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" u+ Y9 j4 E5 a, P8 N W; e45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' x6 `. i& E6 C" [
哪件装备下面有一个可移动的碗和一个S形叶片?
4 D: R" K; z0 m7 t: \! `8 g. ~' FA:Food processor 食品加工机8 c3 f2 ~, y- n
http://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?
9 [$ C# R8 i( P |: S下列哪项不是用刀的安全规则?! V% i6 y/ q4 Z4 m
A: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:
7 Y6 }4 ^- i, ]2 p9 `' y0 z8 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 j0 S( {" k; \9 p4 Z4 yA:RondellES
" k, |; _1 w) nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 m7 a/ f5 b5 W6 R2 L1 l* x; d
, Y& S9 w6 E8 m; s, A48.Which of the following is a diced cut used to garnish soups?
1 O! q! l: p e. Q1 @; Y+ R下列哪项是切成小方块用于汤的装饰?! _3 {# g4 y. [# A
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% ]. j. T7 }3 e( K5 U. l49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. H9 I/ K( g+ y+ b8 b4 v' 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!!——( o2 [ b4 i3 Z! ~
A:Gaufrette 8 E( ?* s% j& q2 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" {9 }8 I. u6 s/ G! U q- Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ R( |( P" |; U$ _5 k# v8 O- gGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 t" R! \0 S, L$ J3 x z0 l
% A& J% q$ ~! s r# _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?$ R- P" p: V2 h0 M& O/ N: e4 d
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); c- O8 c* W# F
A:Cilantro 胡荽叶 香菜
7 O: K) E0 Y- c: C. X! F Z, Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
# v+ a; J( h: T3 a 多香果, 多香果香料是什么
) X! Y9 U0 J: v' M4 c& D1 p! J/ i& Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 N3 o' [; R8 `# F
A:A dried berry 干浆果 w" i/ \( @0 X" [2 |& C/ k3 Y
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61.Which of the following are used to make a sachet d'épices?! I" _% S# C% X8 \4 w
下列哪些是用来做香包德épices?
% ~) Y% n1 n3 ^5 l3 I- N; B5 |http://www.sachetcatering.com/; g0 S6 o# W" s2 y8 O( m% g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' u; J5 V4 I; p0 C& k$ z) H q
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62.Which of the following condiments are not soy based?
S; w/ d" o V5 h" J4 u; `下列哪项不是酱油调味品的?: p: `5 k; C- s# L! \0 f$ F; R
A:Wasabi 日本辣根# r9 S! x' o# h
6 v# j; I+ f5 b9 m$ f8 n+ {; f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; z! V8 s/ _% t. l. c! Y
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:5 }3 _% a; g$ ~9 u" i5 s
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?' ^/ f" b9 m" w
下列哪个步骤是不是正确的蛋清搅打程序?, t0 Z! Q- g8 I5 u
A:Allow to rest before use. 允许休息后方可使用。# h, V. U1 w( g! c
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65.The weight of a large egg is between:一个大鸡蛋重量介于:! F0 ~- m5 d6 a. a* P+ T# g, e
A:56g and 63g 56克和63克! E7 h; D B9 u/ W; e5 Z
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66.Evaporated milk is a concentrated milk that is produced by removing
& y% z1 {& [& [6 d/ d炼乳是一种浓缩牛奶 是去除什么做的
# t- a7 {+ _+ e, e3 l( ~A:60% of the water 60%的水, q( N8 m0 O0 x8 S* E
: j3 O- q+ d ?; X/ Z67.A method of cooking that transfers heat through a liquid or gas is:9 w. x+ L1 e) f* H' W
一种烹饪方法,通过转移液体或气体是:5 \- t. @7 z+ ]' Y/ J% j
A:Convection 对流
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; j0 ~2 F" w2 W/ `! Y( @& B68.The cooking of starches is known as 烹调的淀粉被称为$ t) o0 N% w: ~+ V* ~* i9 \
A:Gelatinization 糊化
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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?
x* |7 [* V7 C* O3 JA:Braising 烤
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G& w& s- _ S 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:! _$ r5 e( o, q' A1 M, ^8 V% U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理# U, k3 x+ F* C
) l0 g6 h7 q% _8 o- I8 b71.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
: j2 e3 U, Z1 h6 H' {/ X$ [A:Fumet 原汁
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6 T, c+ _: ~" `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 H3 A# u8 o( [7 Y- LA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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: z# e [+ b3 v! v2 l9 g73.Which of the following is a principle not used in stock making?# h3 \' ~: |* O) S0 z3 V% }+ T- |
下列哪一项不是用于制造高汤(低汤)的原则?! J8 w8 f7 v% ^& u7 [3 A5 `
A:Start the stock in hot water.开始在热水中操作
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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7 H( k5 u7 L% F' w. n% C
A:Remouillage 法语熬汤
; j4 ^6 X' d2 I4 n9 g/ j4 U1 Dhttp://www.haibao.cn/blog/post/176242.htm |
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