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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:
3 m+ t* ^# L4 U! I8 T, p- o9 z哪位厨师最早带来高水准浮夸的美食! E# k0 P- }( ?; r
AAntonin Carême 人名 安东尼·卡罗美
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2 v# V9 Z: Y$ J+ u& F27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:; u _ P7 A5 y, d
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( R3 k) U' \6 H7 t0 w1 }8 lA:Cast-iron stoves 壁炉+ G# S% O Y# y5 A' u1 B i
http://www.usstove.com/products.php?id=6 Z4 h8 ~! T; o8 r
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28.The French term used to describe the roundsman, or swing cook, is:
, |% U5 r$ C9 K2 l3 a法国术语,用来描述roundsman,或摇摆厨师是:
% b8 n. h, K* ~5 ZA:Tournant 图尔南( k9 x2 s" C& R& W: ?
. b. N1 S% `: b. w, s [/ J29.Another term for the wine steward is:
" C% U m* W, d' C葡萄酒侍酒师的另一个术语是:
% o" F: ~9 A1 A9 F, nA: Sommelier 侍酒师- x$ Z( r T1 r) s% d- i) L
+ e0 C: y; D! H3 d0 q30.Molds, yeasts and fungi are examples of a:7 i0 t7 S/ e1 b; M4 O: ^& m3 z
霉菌,酵母菌和真菌是一个神马例子
0 h8 T7 n. {2 Z5 i" t: [8 yA:Biological hazard 生物危害3 @6 y& w4 E5 b, X# }+ g' l
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% A: @: E; T( r: l4 k3 ^( }根据加拿大食品检验局,食品的危险温度区在多少之间:
) N& A/ g6 Y" jA:40° and 140°F (4–60°C) 4-60度
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! _4 a, U) J% W5 y8 }32.All bacteria need the following for survival: K2 {0 y% V1 u% y" \
所有细菌生存需要以下哪些内容:$ Z& D0 p1 J4 T( Z( |; r& S P
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; b5 ~* E' L0 r$ b* C- C8 S33.Which of the following correctly represent critical control points in a HACCP system?( r7 \% n4 N* [( r* }4 ?2 q3 n
以下哪项正确表示了HACCP体系的关键控制点?
0 i* D4 |! c. Y3 k. UA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 T" \7 } @! |/ U3 {7 ?食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ A% e/ e& |6 K( ^0 G: s. R
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34.Which of the following is not an example of a carbohydrate?
9 S& \1 Z( w* D: R, L) k$ I- a下列哪一个不是碳水化合物的例子?
- R: q- k T* |- e, nA:Essential nutrients 必需的营养物质2 J2 ] j8 K* ^/ [( u4 ?; g
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35.The process by which a liquid fat is made solid is called:
3 ?& [1 ]3 U2 s3 ?2 S8 }) x液体脂肪做成固体这个过程叫什么! B6 o7 u& c# J* t8 N' R
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ t1 ?5 x7 ~% C4 P a下列哪项不是脂肪替代品的一个例子
! B! K/ k( `8 D- h. U) q+ o& |9 XA:Acesulfame K 安赛蜜K表% D& N9 o; \! {- i8 U" \) L& X
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37.Health Canada requires that a product labelled "fat free" contain:
& |- X0 X) C. F9 Q( | v' {, t4 q加拿大卫生部要求的产品标有“不含脂肪“包括:
- f$ m, @, Q4 [ M- r: ^% WA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份8 b5 }% h6 k+ h2 H
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38.Which of the following is not a problem associated with converting recipes?3 a" E1 u" r5 S/ r+ B
下列哪项是不相关联的转换配方问题?
. c" k, D+ p/ w8 ZA:Unit cost 单位成本3 k2 y6 N9 J' q( d& O. O( g0 l
& R5 U+ V& o1 B1 Q* Q39.The condition or cost of an item as it is purchased from the supplier is called:: k+ o: h4 L# _5 R/ ]7 ?
从供应商采购的物品的品质或成本叫什么) V$ y0 _% N5 C4 p# d
A:As-purchased cost 购买的费用+ i: i* J" W/ n7 s" ?9 g
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40.The amount of stock necessary to cover operating needs between deliveries is known as:1 w9 ~7 f" L+ f+ m b) s/ {
在新货到来之前用于日常所求的必要库存量叫什么
, f8 U5 {& t, A5 ]; i/ iA: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?- L5 \" O: m& M& H# k9 F( G. l
下面那个缩写是用来表明正常库存流程?
9 p1 E) }7 I, bA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
4 l6 i3 d2 {& T1 c( H下面的那把刀是用来打开蔬菜吗?
. ~) C( F9 N6 l5 ~A:Bird's beak knife 鸟嘴刀
3 q+ x- v, z" b9 Z- vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ d- H; Z/ O- R
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43.What is an instant-read thermometer best used for?) J: Y1 X9 z9 \
即时读温度计最好用于那方面?
1 j! z1 Z3 G# Y' L; q; O1 AA:Checking the internal temperature of a roast 检查被考物品的内部温度
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" t" W! e5 ?$ ^: E8 R# q0 c9 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 H% A3 y6 P) v+ J% h. _
下列哪些金属材料受热均匀,通常用在铁板而且非常重' m& G0 z& K- l* F8 \
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?" T& j$ ]% `# m$ c+ A. O
哪件装备下面有一个可移动的碗和一个S形叶片?: i$ R# u( E1 T: R4 e
A:Food processor 食品加工机
/ G* w- _8 e3 ` c- s! W) F$ a' Q- m( whttp://www.google.com.hk/search? ... iw=1263&bih=572 m2 z/ f B3 a) q/ Y5 q
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46.Which of the following is not a rule for knife safety?
: c* j/ u G* i- u7 K- ]下列哪项不是用刀的安全规则?0 O4 a7 C8 Z" b" L( ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 Z' l3 o1 o/ _0 l
: A, R: i6 I2 j8 o* y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( Y2 X7 {3 Y, _! y: K% H P把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 x1 ^" O% T# ?! I; N4 W
A:RondellES
# Q# `; q2 ?9 k& _" }, o1 t+ A, D/ Ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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* b! V; e9 k/ n9 s+ r: R0 |48.Which of the following is a diced cut used to garnish soups?
9 @9 W7 y: _8 f5 I( S6 a下列哪项是切成小方块用于汤的装饰?
3 G5 Q9 S' Z4 A* G/ |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& g" B' l% n# @$ S( k
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
! `( o Y3 D4 \1 Z- O+ e! R$ x( U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!!——
" I8 Q- q; }/ @- BA:Gaufrette
; P# i( H0 s1 q5 E5 Z0 U2 P$ d6 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& W2 u; y7 I. }" t( x8 K3 Z! ~mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# C3 m0 t1 V4 Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572, [: l% J/ T* j- ~: J
& I0 I0 [7 |4 x- ?( Y" E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- {6 c6 x+ J9 R3 h6 y* I, t
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)
8 m; a$ s' V3 P" r2 [1 JA:Cilantro 胡荽叶 香菜! x6 o) n1 R1 O6 \1 q. h3 ?6 c) @% l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) |4 W5 k, C, @ 多香果, 多香果香料是什么' W k2 A |- w+ z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, P/ i: [! A$ ?4 N l
A:A dried berry 干浆果/ n3 D' [# P" |8 l0 Q% i1 W6 _6 P
( N1 @+ b0 U; ^. s0 r3 v, j61.Which of the following are used to make a sachet d'épices?
: v- I, G( X8 W% G( J& j3 i下列哪些是用来做香包德épices?4 b1 e0 D) @6 v/ w2 j
http://www.sachetcatering.com/
6 b' Y" i6 B' KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香% Y" L# q% |* s+ {
, J. P. B# z* t6 }62.Which of the following condiments are not soy based?
3 e1 F8 g$ T+ E$ L4 ^( Z下列哪项不是酱油调味品的?
0 v, R9 {: a; ^A:Wasabi 日本辣根0 Q; ~# ]; Y1 C6 T9 S. l8 q) C) t
6 { B- D0 L% C" m$ C1 e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 S& T$ v! O4 x" u+ M P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:+ T. j; D6 F. g, P" u
A:Pasteurization 巴氏杀菌/ }8 S4 f4 M1 |9 n* |
) P; F3 W0 E; O64.Which of the following steps is not the correct procedure for whipping egg whites?5 ?5 w; ~% F1 f7 N6 j
下列哪个步骤是不是正确的蛋清搅打程序?
& Y/ L; X2 N+ U) c" XA:Allow to rest before use. 允许休息后方可使用。6 e z! J8 `$ N3 `" c2 ?: G* e
* K5 n8 p8 ?4 P& ~65.The weight of a large egg is between:一个大鸡蛋重量介于:7 V" M5 I! x1 }
A:56g and 63g 56克和63克
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. i" F" p- C' a( J. H/ L& [66.Evaporated milk is a concentrated milk that is produced by removing$ X0 W- l) U# ]( D2 t
炼乳是一种浓缩牛奶 是去除什么做的: x6 M% s' _+ O5 I" ~) Z
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
2 |) g! q) B6 ]& g% m# r1 ?- O一种烹饪方法,通过转移液体或气体是:/ i. C9 R; t4 c5 ^6 l
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 ~, [& M; f H! KA:Gelatinization 糊化( d$ j- n: J+ c- @+ q! g, Q
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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?
3 @/ T- w O2 Q, N- @/ zA: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:
Z' A7 G0 G4 y8 d' N: FA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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4 Q; _- ]! C' {5 L2 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
& I% S; N0 A5 V. P; b* i bA:Fumet 原汁
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, T4 D7 ~- j* x. L72.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. ~. `. c5 L5 D+ V. E$ }5 ~
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?
2 M8 D; }7 m8 u3 l3 F' N下列哪一项不是用于制造高汤(低汤)的原则?
, S8 K: [9 }! U; i# zA:Start the stock in hot water.开始在热水中操作' e6 S) O3 k* [7 [
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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 G; w2 G1 l- E1 \+ ^
A:Remouillage 法语熬汤
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