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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:
- h6 f) Y& j: c' P' @; v哪位厨师最早带来高水准浮夸的美食
" n! z: q; |: H0 l8 d5 ~6 @AAntonin Carême 人名 安东尼·卡罗美* {1 E1 ?6 t) P* l( a: b
; e2 u S$ E: o% ]2 C) H: C( d9 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ a# p+ ]8 Q6 }* `) L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 q- }9 s0 T4 T- Z1 k% OA:Cast-iron stoves 壁炉
- T3 V* ^. C9 X3 X" \http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
: ?0 I5 f* R4 D% {; S法国术语,用来描述roundsman,或摇摆厨师是:+ y; f8 b* b; I
A:Tournant 图尔南
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29.Another term for the wine steward is:
5 M% p G7 O$ f4 b葡萄酒侍酒师的另一个术语是:
$ k5 u2 R9 |. a+ Y& @3 `- o, eA: Sommelier 侍酒师" y2 f- e1 N; e, ~* t4 k% d1 z
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30.Molds, yeasts and fungi are examples of a:
) D; R0 a! Q" f4 C) I霉菌,酵母菌和真菌是一个神马例子
8 F/ d; a) w3 H6 D5 f. uA:Biological hazard 生物危害' f. W1 [# j- m7 B2 T
. n% a2 Q- L3 L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, f" L. ?+ g; p5 ?' o( p* O
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ C5 X" ~+ R' g: s. i2 U2 JA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
7 m2 i. U7 L% G: W所有细菌生存需要以下哪些内容:
* S1 X$ v; W: T0 @( z- Q" o( y+ ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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- M! O# ^& W4 U# B33.Which of the following correctly represent critical control points in a HACCP system?. _ S' F* |: t; U
以下哪项正确表示了HACCP体系的关键控制点?
- ?6 K: C* u) ?5 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating $ x `' _! Y) E$ c, R" L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热! i7 B7 _9 A! S1 D, ?$ k8 m
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34.Which of the following is not an example of a carbohydrate?3 e1 `/ L( v( j, a5 X" L
下列哪一个不是碳水化合物的例子?
?" H6 s. a4 h* fA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
- u- G c# Y3 g. W- g1 e) h6 `液体脂肪做成固体这个过程叫什么 j. d+ w: R. x3 {8 Q/ }2 l
A:Hydrogenation 氢化
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0 @& Y" |8 M, |; [+ V36.Which of the following is not an example of a fat substitute?! G1 U" |1 G: k, D
下列哪项不是脂肪替代品的一个例子
6 W. s. J' S. _: B$ @' G- fA:Acesulfame K 安赛蜜K表
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7 `2 p. T/ H( h, j" K7 ^0 K# w; _37.Health Canada requires that a product labelled "fat free" contain:
4 [" l$ ~6 k( {/ N$ B加拿大卫生部要求的产品标有“不含脂肪“包括:; ?4 L6 \$ R7 }9 x' |
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 A& f- Z# _# F7 `8 N38.Which of the following is not a problem associated with converting recipes?4 ~ w, N* h6 n
下列哪项是不相关联的转换配方问题?
& k0 |5 W. `) D+ x6 UA:Unit cost 单位成本) L9 q; i; Q% N+ a/ M5 t
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39.The condition or cost of an item as it is purchased from the supplier is called:' ^! k* x( g. {% M9 P
从供应商采购的物品的品质或成本叫什么# C! h" W# F6 ^. @" l+ O9 u) N
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:
; [' r7 {( b/ T9 d/ Q- p在新货到来之前用于日常所求的必要库存量叫什么. o9 F; n4 L$ Y7 S; ^5 H
A: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?
0 c* ]/ B7 D! Q- ?8 L& S8 ]) P" n d下面那个缩写是用来表明正常库存流程?
1 k2 S/ x! Z$ L$ o, B/ ]A:FIFO=FIRST IN FIRST OUT 先进先出" w n1 S) t, N5 X( i+ t6 `
/ ~3 W, C* E& P42.Which of the following knives is used to turn vegetables?% Z5 d# x2 m5 b% V; c2 J
下面的那把刀是用来打开蔬菜吗?/ I: V8 P" O7 r8 f' s# T
A:Bird's beak knife 鸟嘴刀
* S% W! i! B" _ L6 h: M: H0 Qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' z. ^( w* N1 p8 U43.What is an instant-read thermometer best used for?
o9 e) i' s L4 R8 s$ V) K即时读温度计最好用于那方面?
* m e1 N/ H$ ?/ |0 V5 V' h. BA: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?
, q& E8 J6 M$ J# x下列哪些金属材料受热均匀,通常用在铁板而且非常重
( I/ [9 u/ ^- E. J8 _A:Cast iron 铸铁/ m& y n+ v: E# f/ R, R, s
2 w' x9 Q4 B9 @' f, b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 z) B6 [, ?- V
哪件装备下面有一个可移动的碗和一个S形叶片?8 k& A7 f7 z' a: d) q
A:Food processor 食品加工机
- F: @- Z% z |: h8 ~' \http://www.google.com.hk/search? ... iw=1263&bih=572
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9 s9 B, l; q( \/ Y3 I# B46.Which of the following is not a rule for knife safety?/ V$ l3 C( a3 J6 y5 f
下列哪项不是用刀的安全规则?1 ~& r5 l& d' a1 T. w
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:$ A$ I w' I( E7 s4 g1 s! q$ u- }
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( z8 \ \2 ~3 l7 |2 ?' W1 s
A:RondellES
1 c4 ^6 S! r/ z, D, qhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
8 Y. g q$ c6 y, h下列哪项是切成小方块用于汤的装饰?
. S5 H! }' d1 V" V4 E0 z% CA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm8 m+ z p" _. c! o6 J' V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ~9 \4 b1 Q8 Z2 r) Q9 p) G- U: j
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!!——
& R2 c& v5 X% S3 {- V! eA:Gaufrette
; H8 U7 x/ J1 a( ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) J3 i; v# Q! o* Q; e. F
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 i& |) ~2 L- }- P4 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572( X; D8 G! S# ^" E
7 o: {+ \' \6 }" i' r50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
P0 V, A* M1 i, n/ J* v4 [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)6 o: |( }& `# S5 M, a) `; h& X
A:Cilantro 胡荽叶 香菜
& c2 {& e' y, e$ ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( L1 x, A2 P1 N9 n' N0 l" [60.Allspice is made from:: L" k1 C! F" \# C5 Q2 R
多香果, 多香果香料是什么; a7 D2 E8 c% V |6 B3 |) n
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ j P) B1 q Y) \! F9 \/ T) @
A:A dried berry 干浆果" O2 B1 ~4 J- I2 E) r9 J
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61.Which of the following are used to make a sachet d'épices?
: T# X$ @- l* h1 Y0 U2 x下列哪些是用来做香包德épices?( T1 g2 [0 `1 d3 J2 u4 d
http://www.sachetcatering.com/0 C0 ]+ m3 R; {" X! }6 f' g
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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9 d2 L. s, @- p- Q) w$ f' c/ {62.Which of the following condiments are not soy based?5 h+ _3 x2 V( D' e) D$ C
下列哪项不是酱油调味品的?4 _- K% D2 q/ m
A: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:" ^6 s' X! ^; S
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:
2 D: F$ h- D7 v, i7 |: Z9 d+ KA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?- ^( X; X- ]/ L% _
下列哪个步骤是不是正确的蛋清搅打程序?& `# b1 J6 K9 R4 K, K) b
A:Allow to rest before use. 允许休息后方可使用。+ \" h# b3 x# B, b/ i
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
6 h% q/ B! _, q! V) k7 j+ C1 K; nA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: F* d0 F% c( k& Z# s4 a炼乳是一种浓缩牛奶 是去除什么做的
$ v2 I0 B# W3 k; i0 iA: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:
) h* U% x0 x; f" `一种烹饪方法,通过转移液体或气体是:, Y+ r2 y: ]3 P; J) @4 c& U% [
A:Convection 对流( ~4 _3 f' O0 Y9 @( j0 [3 |" P" @
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68.The cooking of starches is known as 烹调的淀粉被称为
- A5 x# v3 b+ }/ {' K% E3 _& qA:Gelatinization 糊化/ {! S) c' @0 D5 w; U) h. `3 P1 p
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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?
5 ? `, W% x) Q0 {8 j) 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:4 \3 R! J2 X1 e6 H; u$ Z8 X
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. [, B* V! ^3 }+ {& a6 l* s71.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( `& R! n5 j0 t& H
A:Fumet 原汁
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3 ^# U& t) D' ]+ A0 A0 G! [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
. M; k5 _) i6 ^- E# }2 | vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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& ^" y: o$ z# a8 }73.Which of the following is a principle not used in stock making?& Y0 i2 v1 P; v
下列哪一项不是用于制造高汤(低汤)的原则?
) S2 \6 [; O3 o' _A:Start the stock in hot water.开始在热水中操作1 g4 M4 @7 T9 }7 Y- X
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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5 z9 y1 k; G3 N8 \
A:Remouillage 法语熬汤- V$ Z' {, \3 S8 C' |
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