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26.The chef who is credited with bringing grande cuisine to the forefront is:" X/ I- h" k) q6 y
哪位厨师最早带来高水准浮夸的美食5 T8 ]0 P5 m8 v3 }* }, j ?
AAntonin Carême 人名 安东尼·卡罗美
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$ y$ D) J) T5 [5 O/ |7 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& h; D! ?% v! ?9 F2 S, c% a
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 y, Z4 e/ A, o/ [" C7 j: X
A:Cast-iron stoves 壁炉& u' v2 j Z z8 _
http://www.usstove.com/products.php?id=6
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: g$ H# D+ D) w4 i28.The French term used to describe the roundsman, or swing cook, is: R9 d5 d8 Q8 U0 i3 |
法国术语,用来描述roundsman,或摇摆厨师是:
# R1 `7 R1 ^: F o# V+ QA:Tournant 图尔南; d, C# C) T! M$ k
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29.Another term for the wine steward is:
. A5 A, `; h( L% q+ K葡萄酒侍酒师的另一个术语是:$ W# q1 n1 Q8 K" _; O, n6 g
A: Sommelier 侍酒师2 O/ K" g# n! B! ~
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30.Molds, yeasts and fungi are examples of a:
" }" q0 x; K& j% c霉菌,酵母菌和真菌是一个神马例子
- U5 T" O9 {4 k1 L6 kA:Biological hazard 生物危害) e* t7 V1 ^7 b9 k! k% E
; o( y7 l& u" V31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, n5 U# A/ g2 s9 o2 h
根据加拿大食品检验局,食品的危险温度区在多少之间:
: L" M# w3 D1 Y! \- v' Y( E& ]8 xA:40° and 140°F (4–60°C) 4-60度& J+ v/ E$ S1 @1 h! t& `
. G* D' o. s, s: M& v32.All bacteria need the following for survival:
- `- x# r& K7 k% B. G0 `3 Y7 R所有细菌生存需要以下哪些内容:
* x" s! ?4 e: \# B! M3 f( G7 JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值2 R" l- f0 r5 H+ S+ a! ?' T$ L
7 Q) a0 C; k/ x) [1 R. R33.Which of the following correctly represent critical control points in a HACCP system?1 v0 Q/ J0 X6 D& n
以下哪项正确表示了HACCP体系的关键控制点?, {0 u0 w, w, n2 |( ^4 g
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
u6 S) H; w- d$ @, x# j, k' s! U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?
6 r! Y8 e9 o) {" A下列哪一个不是碳水化合物的例子?: w1 s* V$ h7 S; r
A:Essential nutrients 必需的营养物质 o2 k2 @7 `2 U0 J4 c* G
; Z9 L$ m% {$ Q/ }35.The process by which a liquid fat is made solid is called:4 v! q' n& B F: i
液体脂肪做成固体这个过程叫什么& Y% u0 F8 K! l) _( N* ~6 @2 g
A:Hydrogenation 氢化0 a$ z W' e, d
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36.Which of the following is not an example of a fat substitute?
3 _0 y5 c$ d& w- B下列哪项不是脂肪替代品的一个例子
* ]1 U( P5 p$ X# ?: LA:Acesulfame K 安赛蜜K表/ U9 v+ a0 W, [) k: F7 ` V, R
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37.Health Canada requires that a product labelled "fat free" contain:0 P$ X: N4 D7 ?& N! {
加拿大卫生部要求的产品标有“不含脂肪“包括:. \' k2 @ I) V7 y+ d+ X9 T
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份+ k" T- \. M; `' @: o5 Y4 H
2 `; S1 d) f( A; }: m38.Which of the following is not a problem associated with converting recipes?
( o/ {, L$ ~" t% m' p/ c* C下列哪项是不相关联的转换配方问题?
* h1 l: a( m' [/ R" fA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ L3 e1 h) r8 M7 t) V从供应商采购的物品的品质或成本叫什么
2 f' N0 s; J% H8 H; t5 }A: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:" \8 X( ^) ^5 h4 p5 T
在新货到来之前用于日常所求的必要库存量叫什么/ h9 [0 V7 `5 G# ?% [
A:Parstock 基本日常最低库存7 a% ^! [( ]2 C' I( l- k; j
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 |- j' O, l C$ M9 g
下面那个缩写是用来表明正常库存流程?# U6 O* k. O4 b" U( i2 Y
A:FIFO=FIRST IN FIRST OUT 先进先出
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, g7 @6 c7 L6 h# v) j) Y$ C; [42.Which of the following knives is used to turn vegetables?" P, Z, E- I4 a8 G+ ?2 D
下面的那把刀是用来打开蔬菜吗?% e" q& g6 M# {/ @' u: P. `- ?) }# ]
A:Bird's beak knife 鸟嘴刀 |4 [+ } m, T2 I+ g
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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; G n- y, L# ]( N43.What is an instant-read thermometer best used for?
6 l1 H: i# t" N( K即时读温度计最好用于那方面?
6 N# c2 T( C6 T1 I% s$ WA:Checking the internal temperature of a roast 检查被考物品的内部温度
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) u, q2 ^# I# r% Y# I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 ~7 u( k. @, J; D下列哪些金属材料受热均匀,通常用在铁板而且非常重8 P6 ?' M1 G) G! b# q
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?
7 x' @; M% q1 V1 E8 \7 n5 L C哪件装备下面有一个可移动的碗和一个S形叶片?) Z7 i$ a2 B8 w: Z+ [4 A! f
A:Food processor 食品加工机) C. {. o3 k! G
http://www.google.com.hk/search? ... iw=1263&bih=5729 h9 a+ h9 H& W* t* ^! \% U% }6 {
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46.Which of the following is not a rule for knife safety?
0 z$ [! i( n* F7 t: l+ g! w5 Q下列哪项不是用刀的安全规则?
8 V; J2 G3 f, m8 {9 Y( gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 k5 a; z5 y, S4 W$ U) P; m
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
* q6 e# w# y: g) k5 {1 G; ^0 b! r0 ~把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 {/ X# X" w9 e, ?A:RondellES
! R% L& F, q" v* {. J' khttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting& A- @) d- e, H0 |) e: N
2 k* b5 C/ S1 f7 e# b48.Which of the following is a diced cut used to garnish soups?
! p* r1 s- D, \0 M下列哪项是切成小方块用于汤的装饰?
2 O# q3 U2 G$ G+ t2 OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 j) \. k0 @, Q1 M( O" B6 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
( x; e2 L8 `. K7 g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!!——
" m% x3 Z' G2 KA:Gaufrette ; ~( D1 O4 D+ F5 ^7 i
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 R, l& |9 j+ |+ J. I
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: v+ ]" _- S: D, j8 t% iGaufrette :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?- j4 O4 ]6 Z# A8 d+ R
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)
; N4 p' [: i" w! k8 g- O% E6 hA:Cilantro 胡荽叶 香菜
" Q4 Q R c+ V* `( p* w! Fhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) l) C) X& c/ g* T& T/ G, z
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60.Allspice is made from:5 l6 D* I+ B- y, _$ B$ w/ `0 l
多香果, 多香果香料是什么& [4 n5 a; l) ?) h/ U" ~
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ D. F/ N$ ]6 ZA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?6 m. x- B! @0 D+ U. r3 I
下列哪些是用来做香包德épices?
( D; p3 K% y8 m# ]' v2 d1 \4 _http://www.sachetcatering.com/
; W8 o% j* n! N1 B' o: }7 V' q% u; L( }A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ X. z0 x6 h8 \9 J5 @
: I8 i/ W4 q. p+ c7 A4 d; c$ b62.Which of the following condiments are not soy based?
# ~; N0 U7 s& N8 d2 d! O5 ]9 `& Z下列哪项不是酱油调味品的?
- n3 a# l+ {& a/ _" LA: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:
7 ], G+ {: }4 c. 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:
' f2 [6 ?' F1 q1 f, x: `A:Pasteurization 巴氏杀菌% w2 u T, M1 w# D& j/ J
3 `7 b6 d( N7 c! t, G# E64.Which of the following steps is not the correct procedure for whipping egg whites?0 i- v- w- o2 h! i ?
下列哪个步骤是不是正确的蛋清搅打程序?
% I9 b! e& \ P2 TA:Allow to rest before use. 允许休息后方可使用。5 @8 e3 u+ L- g; _: W
g0 m/ w: k! G7 |( L, u1 |0 L G65.The weight of a large egg is between:一个大鸡蛋重量介于:
~' c t4 E$ {8 I, g. \+ CA:56g and 63g 56克和63克8 O! {& ]5 [# a( N: n! o6 x0 D
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66.Evaporated milk is a concentrated milk that is produced by removing/ r$ _/ ?: `! J
炼乳是一种浓缩牛奶 是去除什么做的+ R" ?# r( }, s. C" e
A:60% of the water 60%的水
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; ]5 _ {' f- l$ ], U# B67.A method of cooking that transfers heat through a liquid or gas is:7 n# t9 u( U4 m& \! b: Z
一种烹饪方法,通过转移液体或气体是:
O# o+ g/ ~. J! x8 gA:Convection 对流
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) s2 k1 ~& ^" f* m) y# |68.The cooking of starches is known as 烹调的淀粉被称为9 i, j* K0 [5 F9 S# ~. `/ K, T
A:Gelatinization 糊化
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6 d% F6 W& D1 d+ Q1 t2 z! N69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
) B2 @! w- i; }+ G; RA:Braising 烤
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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:
4 `1 s0 e8 M4 H+ c* Y" n2 jA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) P& z% W* |+ u- s' {/ V" h
+ O+ Y4 c' Y5 R3 [$ D71.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$ z7 V% U$ }1 E; u
A:Fumet 原汁
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# i& f6 A2 @) Q" d: A% p% t$ h72.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
6 j9 r v) H9 X1 U! BA: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?5 h4 B/ _4 Z) ?4 e% K
下列哪一项不是用于制造高汤(低汤)的原则? v. J; L$ ?' D5 S2 g
A:Start the stock in hot water.开始在热水中操作
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# U$ @- b( U8 x5 m74.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* W H8 y" `0 I6 B2 d3 K+ U
A:Remouillage 法语熬汤
% u6 ? t0 g/ }7 H/ d3 zhttp://www.haibao.cn/blog/post/176242.htm |
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