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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:
* K7 } {- }2 u+ A( K' {哪位厨师最早带来高水准浮夸的美食
4 m& F$ |/ X* H% h8 ~" RAAntonin Carême 人名 安东尼·卡罗美
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& E3 m5 A( ?; ?2 J2 R9 }! X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 F2 B0 U4 A: L7 e; ?下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. T) Z7 o; N9 x% x; mA:Cast-iron stoves 壁炉
+ P9 C6 c; u# m6 b7 A2 `1 ghttp://www.usstove.com/products.php?id=6
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5 U0 M2 ?$ E. N+ r& v X+ p j28.The French term used to describe the roundsman, or swing cook, is:$ |9 {# I/ v `7 B. z6 C# b) ?3 E
法国术语,用来描述roundsman,或摇摆厨师是:
, W6 @0 M5 N0 i% J: R n# qA:Tournant 图尔南8 Q! T, t. n6 |/ x6 l4 R
& t6 j6 r1 O5 q. @0 l2 n3 F29.Another term for the wine steward is:
& f3 G+ F- I% m+ Y/ j葡萄酒侍酒师的另一个术语是:! `$ k7 z& |) E/ r3 [+ s. l
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:7 Y" K% Z* u/ K o
霉菌,酵母菌和真菌是一个神马例子
' K/ v+ v: q; i" ~A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* v# H! V# b& P# d根据加拿大食品检验局,食品的危险温度区在多少之间:
' X' I. ]; M' k/ K" E# KA:40° and 140°F (4–60°C) 4-60度
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6 ]+ ]4 \5 m( x7 p% ]) o8 E7 o32.All bacteria need the following for survival:
, s+ A0 B0 w4 Y+ H! O9 g+ G3 M$ C所有细菌生存需要以下哪些内容:
: S4 @3 {( ^: AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ M/ U$ [% [9 z3 A6 P. p& _
# ~" A2 J' X3 q# O: G2 H) x33.Which of the following correctly represent critical control points in a HACCP system?& W& J0 s$ B! }8 J; d& b
以下哪项正确表示了HACCP体系的关键控制点?
, |. M6 @: m3 w/ [! P" gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( c/ a, g7 Z4 J# q食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
- U5 J: [& g+ ]. {' E下列哪一个不是碳水化合物的例子?
; G: m0 o! L, c; X0 ~- x! pA:Essential nutrients 必需的营养物质6 c3 f8 A9 }# G( M+ _/ v
7 Q3 r5 D: O9 d9 n: S2 L8 m35.The process by which a liquid fat is made solid is called:4 R, Z' E/ |, z) }: ~0 H
液体脂肪做成固体这个过程叫什么* U5 G: H- A/ J1 M. B6 P
A:Hydrogenation 氢化3 }2 C$ A7 G# u) L
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36.Which of the following is not an example of a fat substitute?" ?* F" \+ R; o$ v7 |% a% S) K
下列哪项不是脂肪替代品的一个例子
" f5 v6 x0 Y# G" C/ T+ q9 E$ m3 qA:Acesulfame K 安赛蜜K表
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8 p4 ?8 y2 C: T37.Health Canada requires that a product labelled "fat free" contain:3 h# \! n4 f. |6 v0 R2 h! ]0 }
加拿大卫生部要求的产品标有“不含脂肪“包括:
, z6 W% T2 k4 j/ UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ k2 W/ k2 P8 _& r' H
j& L4 S& x7 G1 {- p38.Which of the following is not a problem associated with converting recipes?' E4 f0 V& \' e+ M4 q& V$ U; g
下列哪项是不相关联的转换配方问题?
) |1 b# b$ Y* \7 x. ]A:Unit cost 单位成本% `$ e7 c& x) m$ R+ y
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39.The condition or cost of an item as it is purchased from the supplier is called:
2 W/ g. l3 u: u9 F- D1 F从供应商采购的物品的品质或成本叫什么' Z$ @8 m$ X% X9 t7 ?9 E
A:As-purchased cost 购买的费用$ R; j( B. H/ {0 P, w
3 A6 ?. n7 D6 i; p6 }$ T40.The amount of stock necessary to cover operating needs between deliveries is known as:4 b" ]( b6 E0 Y) M- \6 ?! J3 R
在新货到来之前用于日常所求的必要库存量叫什么
" e x! w) m. y; nA:Parstock 基本日常最低库存: ^; \8 |, X, \, p5 ?
7 }" M B/ `3 A1 d- I: |( i" i41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 ]( l( B3 | m+ t% n! P( Y下面那个缩写是用来表明正常库存流程?
5 O/ y P; V: q) N; X8 E( }- uA:FIFO=FIRST IN FIRST OUT 先进先出! ~5 e3 m3 ]- f: M" F3 E( l( n* p! s9 d
" P. r2 K5 J3 y* _5 b1 [42.Which of the following knives is used to turn vegetables?. {4 J& X6 [# T/ u
下面的那把刀是用来打开蔬菜吗?& W* M0 D! p3 r
A:Bird's beak knife 鸟嘴刀- h5 ~7 U6 |2 s' K) x4 ^6 y
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& g& s! v# ?# m; t
7 t3 ?4 W+ B1 M4 p: a43.What is an instant-read thermometer best used for?" |0 d- B2 s" s9 x- A' f
即时读温度计最好用于那方面?
+ o; X& j" W! |2 M7 x. P% DA:Checking the internal temperature of a roast 检查被考物品的内部温度; `6 q0 R6 [4 \: J4 O% ]& l
' @+ L" P, b2 X" o) v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 U; i- ^+ T3 I) Q- G
下列哪些金属材料受热均匀,通常用在铁板而且非常重. C3 @7 v$ v/ y! _/ y7 s
A:Cast iron 铸铁* e* S. k4 V: X* o6 L
4 j {& O3 n& {/ J45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" O" b5 f; p6 G' F. P哪件装备下面有一个可移动的碗和一个S形叶片?
" z$ S/ r5 M; O2 A+ XA:Food processor 食品加工机
! m9 f9 I2 m4 Qhttp://www.google.com.hk/search? ... iw=1263&bih=5724 R( [# n! l. D+ c$ L2 k& u$ r
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46.Which of the following is not a rule for knife safety?7 k; n9 l& Z+ M
下列哪项不是用刀的安全规则?
; r; P8 D; N( E* u; l. XA: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:
! j* e' w h* `' A' q把圆柱形蔬菜或者水果切成圆片状(光盘状)是?3 n2 g9 A& M+ c8 D
A:RondellES
' Z, K1 [ o4 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( V$ X/ y4 B8 P$ {9 \
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48.Which of the following is a diced cut used to garnish soups?
8 n/ d2 `1 b' u下列哪项是切成小方块用于汤的装饰?
! O) i; f9 X, x' | \$ ]/ f8 mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 R+ d- C( w( z- z5 `
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: l9 y2 O# @' E: I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+ L6 U, Y2 [" v! UA:Gaufrette 1 s4 _* i- T; ~5 L' i `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ D! q5 U9 c0 X& I$ T# U
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 M0 `& h6 Z+ }: z& X# k) }! y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: D! S. o" C" F) S
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* |: |( G8 D$ h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), m, r v `- e
A:Cilantro 胡荽叶 香菜* }4 a+ |; I3 k' N, B1 l" w! l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ w! b6 n, a+ z! u. A3 c2 @" B1 B
, [, M. i& F6 G t60.Allspice is made from:5 H+ F; C% S7 G% ^; _
多香果, 多香果香料是什么
6 ]" c' T& q, F2 ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) ]. j+ [+ p m5 H i5 j3 _: @% t* O; OA:A dried berry 干浆果
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- ^# V$ A% D+ r+ F+ G61.Which of the following are used to make a sachet d'épices?
( u, W. w% E9 V1 j) ?+ V$ T下列哪些是用来做香包德épices?, t. O7 l' s u. C/ M( l
http://www.sachetcatering.com/3 J; G" M/ {3 P" r9 D; ^; N/ L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! Q2 j3 _- ^6 u. ^8 Z$ {$ P
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62.Which of the following condiments are not soy based?
& F c. d' c7 c3 T; v下列哪项不是酱油调味品的?6 A t3 R8 L: ^/ b1 X* l
A:Wasabi 日本辣根
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" M2 d8 P0 z" k7 u( c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 P, c. }8 D; c5 p" p; C2 u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 w2 H- L- Q6 w! R4 C1 `. x
A:Pasteurization 巴氏杀菌1 a% q# }( W5 I0 }) @
% g% r# Z& J0 @! O/ {6 m) ?64.Which of the following steps is not the correct procedure for whipping egg whites?( I9 \& r- Y: K+ m( X0 q
下列哪个步骤是不是正确的蛋清搅打程序?
/ \% |3 e# l: o, O# p7 t/ l; NA: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:
' s( c, z2 Q3 J5 L2 JA:56g and 63g 56克和63克/ x) g- h% n: o/ a8 r7 P" B
S2 }! ~ i$ ]; _. r$ I- c! g+ l" w66.Evaporated milk is a concentrated milk that is produced by removing
8 W* D. y$ X% S炼乳是一种浓缩牛奶 是去除什么做的' r) F# b0 V% i E8 c
A:60% of the water 60%的水: F- T( d/ b2 x. m3 T1 [
5 |; M- M3 w5 o3 h% L3 Z67.A method of cooking that transfers heat through a liquid or gas is:; y/ v: a' V& w/ G* N, U
一种烹饪方法,通过转移液体或气体是:
9 Q, @& _0 A1 z( vA:Convection 对流0 ^) Q, L4 ^& H: M4 _
, K5 d# H4 H( ^" K68.The cooking of starches is known as 烹调的淀粉被称为3 f5 P8 @" |; Q0 H9 m" O
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?; ?. Y; K8 Z" @2 N6 R3 U
A:Braising 烤
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y T3 n; j) L4 |- \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:# ~, F- M% G! K- w1 R
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 u3 A4 i, U* V" T# x1 j
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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( z3 p: Y% d8 a' \6 c* _/ G! Z
A:Fumet 原汁$ Q3 M$ Y# P8 }0 s
( x0 _2 `5 u; h, n$ E- Y72.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) x7 V, E; Z" j( G( s1 a# ?
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?
/ `$ y3 z1 H) N7 n下列哪一项不是用于制造高汤(低汤)的原则?
/ J, J ~$ F. _7 dA:Start the stock in hot water.开始在热水中操作5 k: r5 R" N3 c( O
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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
X8 H; ~, {" n8 J+ p' D& aA:Remouillage 法语熬汤
; l5 }5 Q" ]* I$ C( F9 r1 Ohttp://www.haibao.cn/blog/post/176242.htm |
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