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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:
; `- \+ l3 [* B+ h. n0 k) \哪位厨师最早带来高水准浮夸的美食7 @; S1 J5 D% @( [) {/ G. A
AAntonin 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:! |' \# z# W4 l% }8 Z) n, ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' {' \9 D/ t8 P3 P5 OA:Cast-iron stoves 壁炉
4 F7 h% K7 {- ?6 D" p. ihttp://www.usstove.com/products.php?id=6
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3 g7 p2 e! F4 T1 n28.The French term used to describe the roundsman, or swing cook, is:0 }% f6 h" [, t* y) b
法国术语,用来描述roundsman,或摇摆厨师是:0 ~$ B! d& m9 u
A:Tournant 图尔南* Y3 }- g o2 j) T
, T, v" d9 N& k( o- I& r# }29.Another term for the wine steward is:
3 z0 X, C+ _9 p葡萄酒侍酒师的另一个术语是:
" g+ ?/ ~5 l4 e3 Z2 t/ ]5 ]- UA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: u2 C( Z/ u$ U; n
霉菌,酵母菌和真菌是一个神马例子
7 F; k7 ~' ?- y: m% ^+ L& JA:Biological hazard 生物危害. B' M+ i4 Q$ G M
; x, v" ]2 ~( X r/ f5 r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: C# d" e4 K' ~. d L
根据加拿大食品检验局,食品的危险温度区在多少之间:
% D0 O( `& P2 S0 `5 S5 K; L& g2 m8 NA:40° and 140°F (4–60°C) 4-60度& _! g0 ~. U6 ~: O) K" U
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32.All bacteria need the following for survival:
4 m, j5 g8 r! ?# ^8 c5 f# r所有细菌生存需要以下哪些内容:+ w( A* J+ c! ~6 g
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值: m7 r+ Y, ?( e, N0 E g0 v
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33.Which of the following correctly represent critical control points in a HACCP system?
* l# X8 e2 I6 o3 u) A) i) Z以下哪项正确表示了HACCP体系的关键控制点?
+ A7 Q0 z; k! A9 Y2 dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- J( R% b0 t. c食谱,接收,储存,准备,烹饪,保温,冷却,再加热" Y" ^& I! _4 x
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34.Which of the following is not an example of a carbohydrate?8 n4 n/ h2 k5 @$ r% w1 c
下列哪一个不是碳水化合物的例子?; e) k' ^5 j% d, M! w# p3 P
A:Essential nutrients 必需的营养物质
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/ M6 p' i7 L& p" _ T( X" k0 W, o35.The process by which a liquid fat is made solid is called:
0 K6 P8 q: H) ]0 B& i3 M液体脂肪做成固体这个过程叫什么
& A' {2 @7 T, W: BA:Hydrogenation 氢化4 P% e& U; j% k
4 e5 R, h3 X! {* |5 I6 ^36.Which of the following is not an example of a fat substitute?
2 l4 C) M% @( j, E下列哪项不是脂肪替代品的一个例子
2 D. s6 V8 x+ @- S5 ?" i1 z( VA:Acesulfame K 安赛蜜K表 B# f* S3 o" [2 s& ]5 z2 M
' R6 \& L, {! I2 O2 _37.Health Canada requires that a product labelled "fat free" contain:4 V; ^2 X' b: i+ k' i& h; r$ J6 w
加拿大卫生部要求的产品标有“不含脂肪“包括:
- I0 {: w0 H# M4 TA: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?7 n/ e. S" d) @( K1 u* Y
下列哪项是不相关联的转换配方问题?, j! S5 X/ q+ D# X/ u7 G
A:Unit cost 单位成本
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* |$ h; n. \* G39.The condition or cost of an item as it is purchased from the supplier is called:% x1 T k5 C ~6 r% i& G
从供应商采购的物品的品质或成本叫什么# m* z) p/ m0 w1 U# V4 Q* j \
A:As-purchased cost 购买的费用
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& V1 n8 b$ n6 b40.The amount of stock necessary to cover operating needs between deliveries is known as:
* m& e: }3 z) d. h% G; ?$ `+ v在新货到来之前用于日常所求的必要库存量叫什么8 |3 K+ x2 w$ Z7 N( E U$ [% Y6 `$ E; S
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?
; B( `- U/ C% t下面那个缩写是用来表明正常库存流程?
) B8 @: a0 L5 D: n6 r6 c4 nA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
* C6 w: s) T* Q% V& G/ ~1 Y下面的那把刀是用来打开蔬菜吗?
& {) _/ E- ], E2 H: WA:Bird's beak knife 鸟嘴刀' I+ A! ^1 ?) C$ u$ A" X4 ~/ i
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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5 n/ A, N9 O" u3 l43.What is an instant-read thermometer best used for?
# a0 v1 s; W( w0 ]8 o' L即时读温度计最好用于那方面?
& [/ R3 Z8 K, [4 Y/ g* CA: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?' @) P8 D8 C7 U# x' B
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. i# }( V R, ^. }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?4 [; S- \/ L, S
哪件装备下面有一个可移动的碗和一个S形叶片?
6 ~5 c r& Y/ I: `" W, \A:Food processor 食品加工机
0 O2 W. D! r( \8 _3 ?http://www.google.com.hk/search? ... iw=1263&bih=572" H- U4 n: i8 M% J. w7 s
8 j8 A( @+ i% o9 u# s( _46.Which of the following is not a rule for knife safety?
4 \) @& {' c% h0 l下列哪项不是用刀的安全规则?, A" [/ p4 b" B! J( l0 I/ Z
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:
) x* F ]- d9 n, o; ?. v# E5 u* t把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ l9 d8 D: v+ \* m/ o
A:RondellES , K" o& b7 l `, d
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 t/ [* z# T$ I# ~8 `5 J7 m1 ~0 n
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48.Which of the following is a diced cut used to garnish soups?
. s7 o$ q& b9 [, q下列哪项是切成小方块用于汤的装饰?, I" P' d" V U# k
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' u( b- z+ V" `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? k0 |- Y; l5 L/ P8 Q4 H3 D
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!!——2 K7 [+ r4 m1 ^) n6 c
A:Gaufrette
3 y; c. G& U& q; l) X$ [5 X5 xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 N& @" ~) [$ M) S3 v) fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572( M& x Q2 D7 A& }0 a
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 v; E# C6 ]0 Q- L, t' z/ v
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) R3 s8 S) D- j1 g: |" \3 }6 |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 l% l! Z& e* r/ M2 x8 F* nA:Cilantro 胡荽叶 香菜
2 s+ r" p2 w, a: e3 @0 [* @3 e Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx j; d# b5 M4 ?7 K
* B4 b! Z( {8 f) ~60.Allspice is made from:
! J" m! \4 s& V# A1 s+ c7 @ 多香果, 多香果香料是什么. k# b8 ~% m" F$ O0 S* B* c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, H, r4 G' P3 i) E' j
A:A dried berry 干浆果% T% f* h. t, w( m9 e! R' d
0 [4 A: e: d) v61.Which of the following are used to make a sachet d'épices?
+ p& x- G5 j, a, f$ [- [- V下列哪些是用来做香包德épices?
4 H+ i. T# _# m. {8 P) Uhttp://www.sachetcatering.com/
# w3 v* P/ \/ q, x$ l( K4 n4 |. UA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 ?7 [* K" o0 [* Z
, ^! m. Q% F/ h& p) o62.Which of the following condiments are not soy based?5 U/ e6 W1 g @+ C' M ]/ z- V- M
下列哪项不是酱油调味品的?
# F, p, M; g* p0 jA: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:( [! |" h8 `% @2 C! k
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:0 R2 h" C1 z; J8 k( i
A:Pasteurization 巴氏杀菌3 _% Z6 j% I+ a3 f5 E* z
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 @/ J6 s: A( F5 S下列哪个步骤是不是正确的蛋清搅打程序?
: E" g5 t: X2 M& TA: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:
% p$ P, X) |" h2 g" f2 Y% ~A:56g and 63g 56克和63克
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# [7 R- N' Y2 O66.Evaporated milk is a concentrated milk that is produced by removing, Z+ z: { \9 L& B7 i& A
炼乳是一种浓缩牛奶 是去除什么做的
4 K% F+ z2 W$ ~. w6 c1 R/ H3 X5 mA:60% of the water 60%的水
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* w6 o2 I; y$ |6 l# b A5 Q* a67.A method of cooking that transfers heat through a liquid or gas is:2 J4 F8 K/ Q& Z. K0 D
一种烹饪方法,通过转移液体或气体是:8 l9 z9 i' c; J7 o# R/ t
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 o: m# L5 e4 u* [A:Gelatinization 糊化0 S- c1 N; `9 M( i! `
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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?
! s/ P+ E Z, d0 `, z o1 ?A:Braising 烤
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2 n4 x/ _; j6 ~" A! n5 ~. [7 I9 x70.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:
& X+ f2 f% ]; B; zA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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, `+ C3 m$ l" O2 |+ q" I
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- x, r/ x# q8 j. ~$ ~+ b% t' \6 q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ i! g- Y y1 i& h3 p, B* P' S
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73.Which of the following is a principle not used in stock making?) |- T0 ~/ l2 B! R' r* U* A& `4 x/ I
下列哪一项不是用于制造高汤(低汤)的原则?" T; I" i x+ r$ k& O
A:Start the stock in hot water.开始在热水中操作
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0 W0 @* S7 [, z( D( ^. Q( i" y74.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/ b0 c# l( {( B# ~: N
A:Remouillage 法语熬汤6 V/ z& H L3 V% ^- b- d% r
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