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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:
4 u1 R+ j6 X1 z哪位厨师最早带来高水准浮夸的美食
( G" ]% S+ b) \. k+ M! \ Z& ~AAntonin Carême 人名 安东尼·卡罗美! r( s, E9 T0 B" b
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ V. Y* C) f! i5 {7 h2 z9 W B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 g- v! @! i) e: v0 w! ?$ ^A:Cast-iron stoves 壁炉, n( E* m v* F0 ~. m9 ~+ q' {
http://www.usstove.com/products.php?id=6! o. h& j" I) J! m0 c7 v3 `
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28.The French term used to describe the roundsman, or swing cook, is:
. t4 y) Q! r: e1 @$ u7 Z6 K4 k法国术语,用来描述roundsman,或摇摆厨师是:$ q8 h" j K- R
A:Tournant 图尔南
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# h- R# s$ b( V H29.Another term for the wine steward is:& u$ L2 A9 x7 Z+ V; n
葡萄酒侍酒师的另一个术语是:1 k: h4 ~+ `+ }( Y N! C/ L5 ~1 ]
A: Sommelier 侍酒师
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+ ?0 O# M% p& S30.Molds, yeasts and fungi are examples of a:+ t J! `6 z+ _
霉菌,酵母菌和真菌是一个神马例子( E. ^+ X3 y+ C0 i! Y
A:Biological hazard 生物危害4 |: U3 {+ F, \' I4 m
! [2 S9 _4 M: y3 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* ]/ Q' @# o2 ~$ R) m/ h" j8 z/ z2 k# j1 G根据加拿大食品检验局,食品的危险温度区在多少之间:4 l3 j' D9 M; q0 q$ g' j
A:40° and 140°F (4–60°C) 4-60度
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+ U3 J! ^) e' E& {( ~32.All bacteria need the following for survival:
W6 z' c, H" U3 _' Y所有细菌生存需要以下哪些内容:
3 `% x9 z; K3 T, q" F! ?# jA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 h8 z# h/ d9 @ j+ ~ T
$ d( r; T9 t" H9 f9 p33.Which of the following correctly represent critical control points in a HACCP system?
4 v. f. _* D1 Q* R) `以下哪项正确表示了HACCP体系的关键控制点?; k( y8 \+ E% w* L, l. W/ A& ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % U+ z( O2 L3 Q, }% a9 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?
4 A" m, \% y+ w7 t" w下列哪一个不是碳水化合物的例子?4 d" ?. L3 z4 ^1 O2 e4 s& l
A:Essential nutrients 必需的营养物质
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9 t( I, y0 b8 j* ^& ]4 {0 r35.The process by which a liquid fat is made solid is called:! l3 ^4 m# p+ f" I2 K% D4 R
液体脂肪做成固体这个过程叫什么7 {8 o" C( h m/ f
A:Hydrogenation 氢化) F" A4 h! Y. @( w! I
1 A& t* @3 {" x, V) u36.Which of the following is not an example of a fat substitute? I- A* }$ {% T' L9 \9 @
下列哪项不是脂肪替代品的一个例子
, ]6 f) X: K- o. _) K+ a ~A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:! L9 |3 d" ] k& \# U
加拿大卫生部要求的产品标有“不含脂肪“包括:
1 b! Q) N4 D8 e+ m8 ~A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; K9 |4 L7 V( Z7 C f: s3 a5 ]38.Which of the following is not a problem associated with converting recipes?
9 v7 D; E+ W8 c& S5 }下列哪项是不相关联的转换配方问题?( J( ?2 W" c: |5 g; Q
A:Unit cost 单位成本2 j" g# C; o% ~% w0 j% d6 J7 L: I
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39.The condition or cost of an item as it is purchased from the supplier is called:
3 g u* C( [+ E& w! I* Z( T9 x" G3 h, N从供应商采购的物品的品质或成本叫什么
" [! y. \0 n& M% B* e9 m) eA:As-purchased cost 购买的费用1 F: _, i. Z& c. y/ g/ I
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 ?) |7 r+ @& \7 K
在新货到来之前用于日常所求的必要库存量叫什么: T$ t( q( M& M7 a
A:Parstock 基本日常最低库存) C* ^+ `: I2 ~
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ E$ \3 q- s k6 z* R5 K下面那个缩写是用来表明正常库存流程?
- z! W6 V8 v, J! a( V9 ^A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
$ u* s5 }4 y' ^0 f$ o8 v下面的那把刀是用来打开蔬菜吗?) B# G) R( `, L; \' o
A:Bird's beak knife 鸟嘴刀5 y0 ~9 v/ y3 \8 x) i8 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% c0 M) T8 x- c6 n8 o+ X8 m
0 e7 C& J- k( k43.What is an instant-read thermometer best used for?
. X: i! P V, T即时读温度计最好用于那方面?6 j+ \$ Y4 l. |* C5 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度# {8 m- C- J7 G9 [$ D
4 [! C3 _0 }7 Z! D: E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% i! l: B$ o. h- r# D3 @: F# q% h8 I; A下列哪些金属材料受热均匀,通常用在铁板而且非常重$ M4 ?9 i$ P8 g2 c0 r" s- e
A:Cast iron 铸铁5 t7 e, v/ i$ x& U- I. Z6 O: h
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. }2 K. u- y/ {4 g1 f$ _
哪件装备下面有一个可移动的碗和一个S形叶片?
. b% ~9 g1 g1 e6 z2 y. K- LA:Food processor 食品加工机, i! v9 y3 ]2 r* T, R1 {
http://www.google.com.hk/search? ... iw=1263&bih=572
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% \3 H7 T q0 |; g7 r2 ]; W. @7 G46.Which of the following is not a rule for knife safety?
$ a) K& E: E1 a% J! n3 y5 D下列哪项不是用刀的安全规则?; U. `1 N) ]" j. x0 } t! T3 A
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ K5 w* z8 P) I3 S& w3 }
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
$ S5 [7 S( v- s5 l' o把圆柱形蔬菜或者水果切成圆片状(光盘状)是?5 O) i- l$ m, e5 v1 g
A:RondellES 0 P C5 z- L% [- |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?4 }% N+ f: C3 S$ c8 W, n
下列哪项是切成小方块用于汤的装饰?
( y5 o1 H) ^: i/ wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm/ V- b& v6 b1 s" g" m% f) z
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 }+ q7 l/ Q6 B" I! J4 o# F) \4 |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!!——+ K) } y; H" B$ h- v; K3 \
A:Gaufrette
' W; L$ n" b8 k8 n( wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 h7 r, V1 Y% @ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ~' F/ o9 [7 N, G# I! ]0 `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 i- W9 U+ @* m8 `* A" p# p
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)
* _+ f( q$ Q. x/ p- g( f8 HA:Cilantro 胡荽叶 香菜
; j/ N# M% T5 V4 r1 s) g" C: I0 Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:4 e7 o/ `; q4 P; F( Q) K
多香果, 多香果香料是什么" j! Z, K! `/ d0 I7 }# D9 U6 Z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; N+ A5 c: c' e! R3 ]1 V8 e
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
8 Z$ X6 y" M) W) K; ?/ Z下列哪些是用来做香包德épices?
! X; ^ \3 t6 O7 Mhttp://www.sachetcatering.com/
8 O- T/ ]# Q4 D7 n4 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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# G' k% V$ |9 @. j9 m- J. `& Q62.Which of the following condiments are not soy based?
; a- I$ @- s* S5 v# m2 o3 p' P下列哪项不是酱油调味品的?5 g" _; h9 y d5 u
A:Wasabi 日本辣根
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3 u) p$ K# `( ~+ f3 ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# q8 O7 C$ b- ^/ X3 y+ 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:( }, w. J* Q6 }4 }+ y5 e( z' V, A
A:Pasteurization 巴氏杀菌
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H7 _, h% z5 j64.Which of the following steps is not the correct procedure for whipping egg whites?
6 x3 x0 ]! s0 ]$ p' k- \' m下列哪个步骤是不是正确的蛋清搅打程序?
; f1 ]* ?3 j0 I: o. p: a( m9 Q9 f: ]A:Allow to rest before use. 允许休息后方可使用。
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( N# i7 C1 W& I& S& {: h: u" L/ }65.The weight of a large egg is between:一个大鸡蛋重量介于:' S$ P' C$ @( Y. [% l
A:56g and 63g 56克和63克" l* K* X5 J! i. U8 j
3 @; D+ o I% `) Y/ s( T8 T8 x- |3 J66.Evaporated milk is a concentrated milk that is produced by removing
% {; b! V7 r. R* C' w0 {, z; W炼乳是一种浓缩牛奶 是去除什么做的" z+ e: l- p' z. w+ {$ ^2 A8 T/ d
A:60% of the water 60%的水) ^5 Y/ A: |/ u: d2 s% c' z! s
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67.A method of cooking that transfers heat through a liquid or gas is:& T% O& c3 ]- }# z, _/ e
一种烹饪方法,通过转移液体或气体是:
& S4 V1 r. s' j* o8 fA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为) p$ p2 n9 z$ p+ o; e5 J! \0 O0 E+ J" C
A:Gelatinization 糊化! s2 x) L, C7 }' G" M" X
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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?- Z3 r$ H( _5 A6 G2 w4 I# U
A:Braising 烤; s# K2 k4 H! X5 L
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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:
9 X6 ?! m4 t: i/ k/ v9 _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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' @, t. _. u2 _( g' V71.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9 U# ?" Z2 |) N3 Z. M$ z3 ^; a
A:Fumet 原汁7 Y. t4 t5 B* c, w: d
5 A* {! ]) L, W4 n: S( r72.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7 d0 H+ `$ j8 O# w" j7 c
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜0 S6 G) p1 I# f' \. g
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73.Which of the following is a principle not used in stock making?
5 |' I% R, \! H下列哪一项不是用于制造高汤(低汤)的原则?- s' E2 y4 I/ m) h, e" N
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0 s; h- e6 N- M, g
A:Remouillage 法语熬汤1 E6 w/ U# c9 z
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