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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:% P7 j4 B' b& x
哪位厨师最早带来高水准浮夸的美食
$ a( W U8 Y' l" RAAntonin Carême 人名 安东尼·卡罗美2 M( [9 ~7 `2 N- j+ C _
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% N# S2 Z8 I& F1 I8 ]$ ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( k4 u) v& B4 l7 @: ]. m1 Q3 L
A:Cast-iron stoves 壁炉
$ C9 Q$ T/ R6 m- H. u& o6 `http://www.usstove.com/products.php?id=6; n- A' n6 j, M% t) o/ \$ O
+ c1 C' v" e0 `( i$ ^# I28.The French term used to describe the roundsman, or swing cook, is:( p8 v3 `' y+ F1 L9 L
法国术语,用来描述roundsman,或摇摆厨师是:5 h3 i8 F' N. f6 f. p
A:Tournant 图尔南
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+ l; |4 L* t6 Z. M, ~9 j. ^29.Another term for the wine steward is:7 M+ Y9 B: p. g" f# H* A# S% I2 w
葡萄酒侍酒师的另一个术语是:( V) C6 P, T. i. P2 h! M" x
A: Sommelier 侍酒师
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2 e7 W3 d1 f/ [30.Molds, yeasts and fungi are examples of a:
# Y# f" S6 O0 U7 i# P! u霉菌,酵母菌和真菌是一个神马例子1 m1 R5 l5 N) d3 i. n
A:Biological hazard 生物危害
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2 i4 ?4 b: m. L: l1 y# H6 [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ O( ^6 O# U+ `' `' k
根据加拿大食品检验局,食品的危险温度区在多少之间:3 C Q @0 f* L0 ^. a. |' p
A:40° and 140°F (4–60°C) 4-60度" n! l! K# u" K" f" X* v
) t# ~" m& Z1 [5 M6 G+ a32.All bacteria need the following for survival:' e7 D- _ E9 K) h; w; V+ ~
所有细菌生存需要以下哪些内容:
, ?/ v! _& P7 C- E$ [2 K0 cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
T- V; Q8 x4 G5 x/ b" `/ g# P以下哪项正确表示了HACCP体系的关键控制点?
& P8 q, o* W4 M7 K$ v! f% d" ]A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 h" }$ M1 l" ?& Z/ E( O
食谱,接收,储存,准备,烹饪,保温,冷却,再加热- j6 {+ A6 k- t5 v7 b
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34.Which of the following is not an example of a carbohydrate?/ M2 o( i5 [/ X
下列哪一个不是碳水化合物的例子?& n) y, p0 H7 K8 w* t) x1 z
A:Essential nutrients 必需的营养物质/ v. v; E0 l7 G- ]6 l
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35.The process by which a liquid fat is made solid is called:
% G( y9 d& z/ x5 e! I' d6 e液体脂肪做成固体这个过程叫什么
0 S& M$ X8 y3 I' Y4 Y$ K7 k& B% W2 lA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
D: x& e' b3 m. w% H- ^0 }下列哪项不是脂肪替代品的一个例子# X; W9 X5 D! v! z5 n, z
A:Acesulfame K 安赛蜜K表. B5 m9 t. }- T( }" u) R' M
8 }; Q& M0 _, f7 `4 D37.Health Canada requires that a product labelled "fat free" contain:1 k! c" E+ N& V6 g6 n# B1 Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
" V/ P& g+ h4 G5 PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份! p9 i$ ^+ j8 P* G
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38.Which of the following is not a problem associated with converting recipes?9 Y8 w1 X0 C) l4 g
下列哪项是不相关联的转换配方问题?
4 i& S2 t7 V* x4 bA:Unit cost 单位成本% M* [. X3 a8 J% x/ F
L k3 g c7 K/ T7 n39.The condition or cost of an item as it is purchased from the supplier is called:& U: e* A- n, s3 f% F" \4 Q- ^' O z
从供应商采购的物品的品质或成本叫什么 j7 ?0 ~8 C' E9 C3 u. A! _ t' N
A:As-purchased cost 购买的费用) l4 u3 `2 o; M" r
2 [- F/ G) q6 {3 a% E$ }! s3 x40.The amount of stock necessary to cover operating needs between deliveries is known as:# \9 u6 Y- r# S. I; x
在新货到来之前用于日常所求的必要库存量叫什么* O! X9 _1 \( G. ]& @( w& P9 a
A:Parstock 基本日常最低库存* z- D/ ~& o$ Y6 \+ Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?& F0 T4 z; A0 f6 B- u
下面那个缩写是用来表明正常库存流程?
' O/ R% T% o- s' [4 @! lA:FIFO=FIRST IN FIRST OUT 先进先出- p$ Z* \- d7 h# i' s" j
: Q; p8 R8 n3 R1 j42.Which of the following knives is used to turn vegetables?0 r7 k( P5 T9 o! x" D/ u' h
下面的那把刀是用来打开蔬菜吗?8 N4 x5 H4 q, y' x( \. N
A:Bird's beak knife 鸟嘴刀
0 d0 v/ T0 a$ l) o6 A4 Dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
4 O5 D4 r2 o& D! t4 ?5 n# R0 J即时读温度计最好用于那方面?8 r9 R( _* _/ F* x6 E
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ B8 d& }3 J( P C7 b: G6 S
3 B4 H" P7 g2 N! H/ f5 o+ a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- J8 r' k! h; T, O( p下列哪些金属材料受热均匀,通常用在铁板而且非常重
; E& Z; G$ G, u. X& l2 m- T9 ]4 _; [A:Cast iron 铸铁
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& ~; ^6 v7 F+ A9 t1 p' u) r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 \* a a4 e- S& E7 P' P7 H' N
哪件装备下面有一个可移动的碗和一个S形叶片?
5 u# R; p7 e) j( MA:Food processor 食品加工机 }4 f, i/ W# G+ r
http://www.google.com.hk/search? ... iw=1263&bih=572( ?" R$ O! l4 D2 ~; E; @
/ E+ o4 o2 A) ]0 C46.Which of the following is not a rule for knife safety?; F# V$ c2 |1 F* \: f: c
下列哪项不是用刀的安全规则?
& o- `5 f4 [0 n N* d0 A) 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:
* d9 ^0 T) l1 [把圆柱形蔬菜或者水果切成圆片状(光盘状)是?; o" h2 n- }; y1 v: B( }
A:RondellES
! v% K7 S# y& i; b- x" f4 qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 v A0 z) f5 J- R
1 u" N# y4 P9 Y' K2 E! H48.Which of the following is a diced cut used to garnish soups?
' L) a7 I9 J0 h下列哪项是切成小方块用于汤的装饰?) m2 W$ X0 r6 o' K/ p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm' |& U7 b* e% ^) I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, Y$ l; m. T1 `8 y8 C# C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!!——, S3 P* k3 C2 u2 t. ~% Y
A:Gaufrette $ I* ~4 J+ V8 _) ?% u% q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( A0 [) h: ?0 N( d" Rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 w# l3 |. k F" `- eGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 z" }6 P/ a9 B* {
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' _, E" U k( ~
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)
5 ^- K2 h8 z5 A" w6 r5 TA:Cilantro 胡荽叶 香菜
/ h& S! g# @5 a, h& L; W8 k) E. R* Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 e9 J3 c" r5 @6 u60.Allspice is made from:9 t/ U) n. Y; Q# j
多香果, 多香果香料是什么" p1 k! l3 B$ m2 _1 V9 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 Z9 ^# }( H$ K$ K% t' g
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?. M6 E) n! a9 B
下列哪些是用来做香包德épices?% s/ h: i: p; p8 c1 @9 j
http://www.sachetcatering.com/# b U4 h3 ]7 l
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香6 T2 t& v' \7 a) B
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62.Which of the following condiments are not soy based?! E8 p; y. t T
下列哪项不是酱油调味品的?! u3 {+ F! K; S0 n3 V* m- x6 ^/ D
A:Wasabi 日本辣根
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; W+ c( ~: l! H! R' ~! }63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( O# j! H! V8 {% m& P6 l S! ~
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:4 H. D7 X R* V* ?' x
A:Pasteurization 巴氏杀菌7 ^7 N% r! Y6 a5 z( M
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64.Which of the following steps is not the correct procedure for whipping egg whites?* c( ~, ?6 C: |% a8 R
下列哪个步骤是不是正确的蛋清搅打程序?* t o1 Z7 @: a. ` p a
A: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:' x) U# o) J. H% r4 }& v! u! A: f2 O! l
A:56g and 63g 56克和63克4 Z( Z: B' K2 P' v- K/ x
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66.Evaporated milk is a concentrated milk that is produced by removing
o2 y* H! I4 n! d; l; t, g6 t1 m炼乳是一种浓缩牛奶 是去除什么做的9 O& a3 T2 {) ]8 A; _# ^
A:60% of the water 60%的水
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; ]! l5 W) y" Q8 o67.A method of cooking that transfers heat through a liquid or gas is:4 D9 G( h, \/ [7 N1 ^7 q) ]
一种烹饪方法,通过转移液体或气体是:3 |0 s, D$ w' u2 h
A:Convection 对流7 N* ?1 T6 b# A7 H: M1 ]; W
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68.The cooking of starches is known as 烹调的淀粉被称为
2 M' F5 g; v9 i5 m% mA:Gelatinization 糊化& O0 z1 p d+ t3 F6 s( P
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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! P! I& d' \& N! i
A:Braising 烤 I6 u; D* ?8 Y9 c! X) ]. @6 b
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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:2 f7 \# K- t7 r8 Y* r2 R: ]
A: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
- u0 H; K6 D4 t* R3 N& xA:Fumet 原汁
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: W) u( n( E. [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! G& K9 d) m% j2 u1 ]
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?) x7 i$ M% t, d% r! A
下列哪一项不是用于制造高汤(低汤)的原则?1 A& L9 k7 f8 _0 y
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
. Y9 L' n( `9 }- o. M. j$ t/ MA:Remouillage 法语熬汤; i. p+ g- L. w4 y* t
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