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26.The chef who is credited with bringing grande cuisine to the forefront is:0 Z, Y! ~5 x K! g9 }& K" k- ?; v
哪位厨师最早带来高水准浮夸的美食' m$ V2 X/ D- I( A0 c7 j$ o
AAntonin Carême 人名 安东尼·卡罗美
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' s& k0 V5 V) ]+ B; G- H/ y4 Y+ Z/ |0 h9 C27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ K! E. g9 m: T& o& E- k5 P8 |1 y
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。( S3 @9 A" ?( u" E0 s* D
A:Cast-iron stoves 壁炉. I# b3 e' o" V9 q) G9 h+ J5 v
http://www.usstove.com/products.php?id=6! V0 O7 G7 ^: D; A' w: E/ j' M* P& V
7 Y2 ?# u; W& f28.The French term used to describe the roundsman, or swing cook, is:
3 q3 Y: n2 @0 R( {) W, W法国术语,用来描述roundsman,或摇摆厨师是:
3 B' W# K3 z% c* n7 oA:Tournant 图尔南
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% O: j9 x! Y9 g& s9 e29.Another term for the wine steward is:- f2 j/ o- R3 Q) I4 M+ e
葡萄酒侍酒师的另一个术语是:: {7 }, {% \$ C) ~
A: Sommelier 侍酒师8 U+ k( u+ ^4 v) F: X" c4 E
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30.Molds, yeasts and fungi are examples of a: r5 w9 K+ T! y# r q
霉菌,酵母菌和真菌是一个神马例子
5 v) @* {" A2 b4 \. vA:Biological hazard 生物危害
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1 D: `9 J0 Y. z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) ?* e, l/ B6 [& _( q4 D' ~根据加拿大食品检验局,食品的危险温度区在多少之间:
/ [, A: K/ k- A' O. aA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:' E' ]/ k, N7 @* j) L
所有细菌生存需要以下哪些内容:; V% G) H, r P5 O: A
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" D4 J6 i* m9 Y3 L
8 w! z+ D( c. D. _- d33.Which of the following correctly represent critical control points in a HACCP system?
# {1 @5 m5 G7 K0 g7 ?以下哪项正确表示了HACCP体系的关键控制点?& | D2 `; o0 G) i8 F: [
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' ~- ~& K3 _3 J. R _1 A. f9 m j6 M食谱,接收,储存,准备,烹饪,保温,冷却,再加热" c. b2 R" t* R F7 q' \' M( w
4 m3 i1 z- M, b5 x34.Which of the following is not an example of a carbohydrate?5 v- Y' N \. S# J3 R# w' k
下列哪一个不是碳水化合物的例子?
s" v2 p# y: S0 q- u/ e* oA:Essential nutrients 必需的营养物质: r1 ^ r. e. a3 w Z
# _( L7 G7 M7 Q6 x5 F7 x9 B5 S R35.The process by which a liquid fat is made solid is called:6 R/ s- ], ]& x; a7 p: E
液体脂肪做成固体这个过程叫什么
: o: Y( [ ~/ f) @A:Hydrogenation 氢化( v" L+ J* {( u
: C" `$ g# j* n, G: K8 E36.Which of the following is not an example of a fat substitute?
( k% ^: |! ~# Z8 h( w. o下列哪项不是脂肪替代品的一个例子 o2 b2 i( j s0 B% }1 r
A:Acesulfame K 安赛蜜K表% Q* J5 T6 f) U2 j; C; U
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37.Health Canada requires that a product labelled "fat free" contain:7 L( }3 N+ ^0 p! l
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 Z- E0 ?, |. s" N$ kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份- s6 q3 v0 F- r% Q% \# o1 m, I
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38.Which of the following is not a problem associated with converting recipes?
' X0 I, m y" H" ^下列哪项是不相关联的转换配方问题?* s, _ S: M( R+ n1 j# P
A:Unit cost 单位成本
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6 s! g$ h) r+ f$ |! y! L39.The condition or cost of an item as it is purchased from the supplier is called:
' J# Y" P* i2 C) _! B8 |' p4 K从供应商采购的物品的品质或成本叫什么
4 a1 p, U; u+ }4 v2 r. ?A:As-purchased cost 购买的费用
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, W$ S8 p- j' u7 E6 b/ g: ^( T40.The amount of stock necessary to cover operating needs between deliveries is known as:: g( u5 V) v/ h/ I1 d+ ^
在新货到来之前用于日常所求的必要库存量叫什么; @1 [ i7 x p1 \) o
A:Parstock 基本日常最低库存8 D% O+ v' @3 w! I
1 k$ o- U! E) o. \41.Which of the following abbreviations is used to describe the proper rotation of stock?# D0 p% D6 Q! g' z7 ?* a9 O
下面那个缩写是用来表明正常库存流程?) C# ?5 i5 F1 t8 _! `: O: ^! ^
A:FIFO=FIRST IN FIRST OUT 先进先出
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* @. N! Z3 b( l& }- y( A7 Y% f42.Which of the following knives is used to turn vegetables?( j+ @% I5 [* k3 H' N/ g. u3 [
下面的那把刀是用来打开蔬菜吗?
^# R% M, B; y- z7 ]8 c4 f; F0 lA:Bird's beak knife 鸟嘴刀4 I- |, Y' @" `
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
0 L6 g4 q. p, C) K( N: ~$ h7 q) K+ x2 t即时读温度计最好用于那方面?
3 ]8 z5 N0 g8 @" jA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?/ |8 V0 q( I' ^8 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 f" ?4 l# _- s8 m/ X) zA:Cast iron 铸铁& `8 f! g# t7 @
" w0 T0 M ?3 ?/ B! ?& N3 Y% n; c2 m45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" ~" o* C/ l' U
哪件装备下面有一个可移动的碗和一个S形叶片?
6 N% ?" M, N8 C8 A9 nA:Food processor 食品加工机- [$ L5 O) c* i) N% i) K7 c- m2 t! j
http://www.google.com.hk/search? ... iw=1263&bih=572
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4 }1 f7 v, D S+ _# @7 F' ]46.Which of the following is not a rule for knife safety?1 j1 a7 T9 H% ]8 C4 j& c6 S3 U
下列哪项不是用刀的安全规则?7 P2 J" s2 T, {5 Y9 B
A: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:! n' B# W2 v+ J' @) N1 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?% M- l w5 W* t1 b; R9 C8 ^7 w
A:RondellES
( o S" M8 R7 x$ u; Y! O& Mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting8 T+ S2 Y: c5 |' I3 @ `, T4 G; q
3 V* X( v. f; a( z& k% `9 V& s48.Which of the following is a diced cut used to garnish soups?4 o" ^3 s( B. O# |' a
下列哪项是切成小方块用于汤的装饰?
3 U$ k9 Y8 M: L) `4 pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ k3 Q2 y* c7 p) @* r n1 A8 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
& s8 V4 o/ D$ x. r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!!——/ w+ Q [% K6 y6 n! m4 S
A:Gaufrette 5 G/ x6 d1 |4 b" d9 B) e9 O
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% f+ m4 u) y5 Z8 D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 b: r1 `( p! ^3 F2 L
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?9 X5 N: y# O1 |+ W* B
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)* }) C! g8 F4 L+ U; \) X/ [
A:Cilantro 胡荽叶 香菜, B- X0 _: v( R/ y% V. P- H
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx( ?0 l! e, c6 \$ Y) Q' W8 `
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60.Allspice is made from:) `( _7 A& @+ \" W" V& s
多香果, 多香果香料是什么
/ t V# W, w \# @. |0 B! O9 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 I) X; A" s: O" ^. Q j
A:A dried berry 干浆果* H/ [, f) R1 Q9 W# ^5 t
! M. U; @- i( b: ^61.Which of the following are used to make a sachet d'épices?. k) P- o. J9 H, x6 {! j
下列哪些是用来做香包德épices?' v a8 h1 T3 `* r/ K
http://www.sachetcatering.com/
! ~& p" l0 O/ q+ H" U6 |8 ?5 ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香' r5 L! Q& y7 {+ c
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62.Which of the following condiments are not soy based?
1 J" _1 V( u( g下列哪项不是酱油调味品的?
! _$ R+ Z4 i: A) ~9 }0 A9 k. v# OA:Wasabi 日本辣根# h& L( s, v3 C( ~0 t; O
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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:- D5 M: B0 ^( O' K- S, Y5 J9 P8 q
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:+ L$ i3 X, c( A3 j* {
A:Pasteurization 巴氏杀菌 _8 a* w- b) N+ G+ r D
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64.Which of the following steps is not the correct procedure for whipping egg whites?* V j1 a0 K3 r, z- I& c% F2 R
下列哪个步骤是不是正确的蛋清搅打程序?
b/ p6 k Y7 XA:Allow to rest before use. 允许休息后方可使用。# d' G7 k; c5 ~. k- c9 Y$ @- t$ N
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" a! {9 }. C: B) }! MA:56g and 63g 56克和63克2 H# E# f& b m7 b& r5 S! p8 w3 x
6 \7 G/ |* C, C5 X8 Q66.Evaporated milk is a concentrated milk that is produced by removing- L1 R4 s* E8 k) [$ e
炼乳是一种浓缩牛奶 是去除什么做的7 d4 M- b7 R M, @2 _ Y
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:
' {; w" \( l& X v( ]一种烹饪方法,通过转移液体或气体是:
" Y4 p1 O' v. XA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
' M: g/ Z4 _7 R. Q( {A:Gelatinization 糊化# o" `. |" t7 A# J) R2 h/ j
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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?( C _$ T& a8 ]3 `, @3 M$ L
A:Braising 烤
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- O2 k0 a1 v1 |+ T7 O; T/ r70.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:! y1 W; v- p' E
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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; x% @) y$ R+ ]1 f$ D" ^& [ p71.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8 _$ a# g' A+ g
A:Fumet 原汁
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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
9 [1 c) f/ t/ n3 d# y: T6 i5 MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 V2 j2 L" r* j! u- s
+ x' s; W( G5 x2 P6 u F73.Which of the following is a principle not used in stock making?: K2 H3 Z. e c: s7 j/ J
下列哪一项不是用于制造高汤(低汤)的原则?
4 v; l3 p M$ n, y d% Q$ IA:Start the stock in hot water.开始在热水中操作0 E# |- Y8 _/ P9 t# A8 a; u
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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- L- F8 ~. o y
A:Remouillage 法语熬汤
5 b# G( ~7 w3 X* `5 P0 Ohttp://www.haibao.cn/blog/post/176242.htm |
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