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26.The chef who is credited with bringing grande cuisine to the forefront is:
6 ^) |4 n& N' h哪位厨师最早带来高水准浮夸的美食
2 ?8 a1 X: `& O5 Y1 v, o: QAAntonin Carême 人名 安东尼·卡罗美, g* \7 U1 _, N
( |$ G% p' e6 s+ j5 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. l% d3 V8 G2 S$ e, V& c$ l K
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* Z9 J$ n9 j1 w. R; OA:Cast-iron stoves 壁炉1 D+ X1 \' _: K; i# b0 D
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:
1 s0 x' }; \* R2 p2 [. n法国术语,用来描述roundsman,或摇摆厨师是:
' G# c4 y, ?# F4 ?* y/ Q7 ?0 UA:Tournant 图尔南
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7 f3 k" f) ]+ e4 C; ^0 S29.Another term for the wine steward is:
& e5 N( ^3 H$ F" g0 t& m葡萄酒侍酒师的另一个术语是:
2 f/ t0 Y- `5 y* v5 T8 NA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
' P/ r& O7 V) z3 T, A# o霉菌,酵母菌和真菌是一个神马例子! g9 x' L" u( I& Y0 P6 m
A:Biological hazard 生物危害0 {4 s9 P2 H( }& p! x
. l* y! K# E) X" H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 s6 C7 v$ o. m o根据加拿大食品检验局,食品的危险温度区在多少之间:! p' Z3 x+ Z1 W0 A7 p7 i
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:- w0 R5 ~% S$ c3 b" J
所有细菌生存需要以下哪些内容:
1 S' }; I7 X8 A+ }A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 K$ Y2 S- i. Q3 x5 J# t33.Which of the following correctly represent critical control points in a HACCP system?
1 F( N: Y$ P5 Z/ q3 q2 N8 _0 x以下哪项正确表示了HACCP体系的关键控制点?
: v, r9 }9 { V. P" l4 u( tA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 p2 E- o8 h- u& s; q食谱,接收,储存,准备,烹饪,保温,冷却,再加热" V; z8 X) O3 a6 V
5 A6 d `# r4 L3 O& T) [5 ~3 v34.Which of the following is not an example of a carbohydrate?' O, O9 e2 ^0 c, Y
下列哪一个不是碳水化合物的例子?
) ^5 H w. }6 @+ Z& ZA:Essential nutrients 必需的营养物质
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# d" }$ {+ A1 S% e" \35.The process by which a liquid fat is made solid is called:
5 U& [% [; d( D$ @$ s: _' P [( R液体脂肪做成固体这个过程叫什么8 Q5 @5 k H q
A:Hydrogenation 氢化
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" X2 [" V: @& L3 U, N* J36.Which of the following is not an example of a fat substitute?
- X. k( p) c. M& p; \. [- v下列哪项不是脂肪替代品的一个例子) s0 b$ u) d' ?1 R+ A8 o
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
H9 h( z/ x; h& m1 |加拿大卫生部要求的产品标有“不含脂肪“包括:9 ^# F+ f& Z( W, C0 F
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
5 S7 `) c# T4 u v5 Q% m; V) L下列哪项是不相关联的转换配方问题?
- w0 g, C; c1 Z7 D0 h1 BA:Unit cost 单位成本 ?5 j$ P6 }3 z* X$ y
! j" ]8 H5 d# d+ w' ]39.The condition or cost of an item as it is purchased from the supplier is called: j: ^3 H. K- u- ]" o6 c; d
从供应商采购的物品的品质或成本叫什么& s2 c# q8 y& O- S4 g
A:As-purchased cost 购买的费用
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! n: a8 \3 {2 V) ^) q6 U9 N40.The amount of stock necessary to cover operating needs between deliveries is known as:; N/ N, F0 d0 @5 Z! B& H
在新货到来之前用于日常所求的必要库存量叫什么
5 \7 n" i5 I! d( U' x1 T! W2 ZA: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?
" A- r7 w# l: Q' X下面那个缩写是用来表明正常库存流程?
7 p3 m0 U( z) R- ^* F+ F" tA:FIFO=FIRST IN FIRST OUT 先进先出* [# P1 Y8 E4 M5 w: w) j! c/ K
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42.Which of the following knives is used to turn vegetables?
; X6 Y! j1 J& z+ r" X3 N; }7 y0 h下面的那把刀是用来打开蔬菜吗?! |: m9 r; N2 q2 f" m% ~5 m' T4 d8 {; T
A:Bird's beak knife 鸟嘴刀
' A7 D2 l* w) d2 Q2 mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird: I* k9 t9 f- Z8 S- E' B/ X
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43.What is an instant-read thermometer best used for?
3 I$ r( a, v, p/ Y" H6 u2 z) M即时读温度计最好用于那方面?
* \5 L' U( i2 e) TA:Checking the internal temperature of a roast 检查被考物品的内部温度' D6 w8 V+ v/ p# A" B1 t
# @3 n5 [* Y& d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% P* v$ g7 t3 P* B ]8 ]- s下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ Q: _+ o5 \% @" J1 L" AA:Cast iron 铸铁
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8 e4 L( A0 X( V: S; u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 p2 N' v( p# W! b+ z. I哪件装备下面有一个可移动的碗和一个S形叶片?
! P& q% }; s- }; O$ Y; hA:Food processor 食品加工机
% h' Z. P, f9 u/ ~# ]6 khttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?; ?# H; R* ]8 }1 K: O# @* c) p
下列哪项不是用刀的安全规则?
. v' L0 u2 U7 E5 E" pA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. ]- v' q" C5 x* Z/ Q5 W9 W: \
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
T. D( U) W) k% s% y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
8 A9 G5 C3 a" {. Y0 c6 P. cA:RondellES
6 ~% T% J7 U% G; B+ Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ d0 D% ]" C4 A' `8 m
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48.Which of the following is a diced cut used to garnish soups?5 {- E: L3 Y4 }
下列哪项是切成小方块用于汤的装饰?' \! O9 U' V$ C3 u% Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
. m/ w g) ~6 @, q( X( ^8 ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?5 }& K6 Z M: \/ h6 E) A
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!!——
5 \. p' x6 l1 I, SA:Gaufrette ) j2 H' I9 ]- w: h6 G
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 A6 k. P. y8 n' l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# E& l+ J( h2 a6 U' L
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# L6 V: W* W% s9 e+ X0 s( i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 }4 e: `4 c& B1 M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)
7 z2 D1 R; G) @A:Cilantro 胡荽叶 香菜5 U1 D. Q& E, Z, b/ i- X* }& m
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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( L" v7 a2 } \+ l7 I; M# E60.Allspice is made from:5 `: M- G3 }9 A8 W, F
多香果, 多香果香料是什么
: w" s( c1 o% Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx i: u# m& k8 `9 H( p* u0 C
A:A dried berry 干浆果1 E3 u7 T* j0 W8 W+ {% G+ i
5 k9 {4 a% r% E5 r2 ?) T+ T R61.Which of the following are used to make a sachet d'épices?
3 O. W8 z7 J: i# R7 I! e下列哪些是用来做香包德épices?1 {7 T% I* f- t# q1 W
http://www.sachetcatering.com/
+ `/ ^' H' ~# D4 g4 `5 [5 L* N4 @9 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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; u( s) ?, h$ c" M x: f9 T! P62.Which of the following condiments are not soy based?+ m n2 B. ?2 J/ D
下列哪项不是酱油调味品的?9 Z+ i5 E3 j, H) p4 S* Z/ N6 t6 ?
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:9 }4 j2 P% B: M# r# N
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:5 ]+ f$ q: }" E3 c
A:Pasteurization 巴氏杀菌" ^ k& U* k8 n
! {% g* p P; g2 Q( M2 W, R: i64.Which of the following steps is not the correct procedure for whipping egg whites?* l& s, }- _) V; R8 A
下列哪个步骤是不是正确的蛋清搅打程序?5 E6 i/ k# f9 w u; y
A:Allow to rest before use. 允许休息后方可使用。* K* ^0 z) P6 O+ A' _5 J
' S/ A4 f8 Q, e5 K- P65.The weight of a large egg is between:一个大鸡蛋重量介于:8 _- b( B2 a/ B: \
A:56g and 63g 56克和63克9 H" s \) K9 x/ G0 z Z$ _) Y+ a
% p8 C0 {, ?9 b" k1 l2 t+ |* c66.Evaporated milk is a concentrated milk that is produced by removing
& P h! Y# ^; l( e6 `炼乳是一种浓缩牛奶 是去除什么做的
/ Z( x+ X' i7 j4 {$ ~A:60% of the water 60%的水
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3 W' F8 ?. W1 Z6 C, |/ A6 N* s [67.A method of cooking that transfers heat through a liquid or gas is:# V) q" D' C1 Q; M& G" S
一种烹饪方法,通过转移液体或气体是:
/ K8 a: U, p* h, W1 X0 Q6 n! b- DA:Convection 对流# {# h4 g5 F0 ^8 Z. R
3 |" `* ?0 K/ J2 m' J0 f68.The cooking of starches is known as 烹调的淀粉被称为
/ W: c& u/ h1 ]) Y0 }+ v0 R/ e2 tA:Gelatinization 糊化6 i* b9 B" l" D
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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?& z- r. U% |' ?5 G8 Y
A: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:# F& _ ^. J4 i2 B* f3 J
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( y& q) J0 n9 H/ X, [2 m71.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. _; z ?7 B0 _7 [3 E+ `" e7 @
A:Fumet 原汁
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" u( c4 ?4 s; C: Y$ c/ m* [6 M72.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 y" E% W$ k% g0 U" w
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜8 _$ R; u/ s% j z' u
- z7 \3 a, ^0 b5 L3 h+ c0 ?73.Which of the following is a principle not used in stock making?
6 j$ E& w+ u$ j/ T, [下列哪一项不是用于制造高汤(低汤)的原则?/ j- i& Z7 R! q2 k3 G
A:Start the stock in hot water.开始在热水中操作) A+ W! c; [: S: p+ \
# R s/ H6 v7 g: Z- Z/ u! L8 `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
, l0 y, F) Y, _* GA:Remouillage 法语熬汤
6 W# Y) g- [' t K, ~http://www.haibao.cn/blog/post/176242.htm |
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