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26.The chef who is credited with bringing grande cuisine to the forefront is:, C' [! ]% ]: s" ?9 Q
哪位厨师最早带来高水准浮夸的美食
`3 O9 N/ [4 [1 D* v" FAAntonin Carême 人名 安东尼·卡罗美* X" ^% ?% }- r2 @: A' s
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:9 g: U' z. f- u8 b7 j/ a: 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 z; ?3 S& m8 ?8 _0 t
A:Cast-iron stoves 壁炉
; X7 O! S8 |9 o' a% v( chttp://www.usstove.com/products.php?id=6
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& R8 U! c! q! k- O28.The French term used to describe the roundsman, or swing cook, is:$ n! o/ v/ b5 V {
法国术语,用来描述roundsman,或摇摆厨师是:
) ]) ^7 w: Z! ?0 m& ^A:Tournant 图尔南2 U$ N+ T! D! D \9 I6 l
2 Z0 L/ C! ?+ Z5 t4 W* a29.Another term for the wine steward is:
4 y% x$ Y+ P- I* I) s' N+ E% u葡萄酒侍酒师的另一个术语是:' h2 F/ ^4 ~# P5 N
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: i0 Z0 e0 v: p- u% y. W7 s7 |- P
霉菌,酵母菌和真菌是一个神马例子
" G5 n5 x/ `2 _, Q" @. kA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' q$ W8 q; [6 L* ~ L根据加拿大食品检验局,食品的危险温度区在多少之间:! ~' F5 _4 T$ ]$ |) b# C
A:40° and 140°F (4–60°C) 4-60度
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) z( q/ d+ T1 W o3 w: P: m' n32.All bacteria need the following for survival:# T @6 U+ @ B, A! G
所有细菌生存需要以下哪些内容:3 }7 N' F$ V* h$ Q6 x% f3 e/ r
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 c& \ o" W; G% {! t33.Which of the following correctly represent critical control points in a HACCP system?
( I5 ]5 w/ f- @8 R1 N以下哪项正确表示了HACCP体系的关键控制点?( t9 b2 p- J* A5 G5 p0 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! u& [6 _+ z! }2 O食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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/ ?% Z/ F- L9 l1 {34.Which of the following is not an example of a carbohydrate?+ H) o6 N# u4 g- o
下列哪一个不是碳水化合物的例子?
# r1 E5 ]. L( c3 G$ l$ i) FA:Essential nutrients 必需的营养物质
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5 f q8 P8 h( W0 Z7 K) g6 r) d' \35.The process by which a liquid fat is made solid is called:9 e) ?9 K" J% h) e2 r$ [) y
液体脂肪做成固体这个过程叫什么9 F, A- t0 S! ?6 z4 Z
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?) s, U& e. N( W* _
下列哪项不是脂肪替代品的一个例子6 t/ B$ ~7 Y; |2 B4 B' K
A:Acesulfame K 安赛蜜K表) g/ d' X# i) m9 {3 l2 [6 b
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37.Health Canada requires that a product labelled "fat free" contain:2 K: u5 { O F% \0 t# B& z3 m
加拿大卫生部要求的产品标有“不含脂肪“包括:
, s" [) [2 g' `4 A: rA: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?
+ V' A, T0 O, P+ z- f W下列哪项是不相关联的转换配方问题?
5 \/ p; \7 r% h/ @A:Unit cost 单位成本
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$ X! P9 ? `8 h7 N7 W: a0 F39.The condition or cost of an item as it is purchased from the supplier is called:" @7 `* U* L$ i' Y( H2 E
从供应商采购的物品的品质或成本叫什么8 g, x! b" W6 o+ z6 K3 c- M- H
A:As-purchased cost 购买的费用
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) K% t9 @7 C4 h# S& R40.The amount of stock necessary to cover operating needs between deliveries is known as:$ h0 F- T# A- a( O( _1 j8 `) n" W
在新货到来之前用于日常所求的必要库存量叫什么- b$ k" D6 L2 K- D y; O
A:Parstock 基本日常最低库存( I" k, O% c) g4 ]
3 x2 M/ w% h" g) r41.Which of the following abbreviations is used to describe the proper rotation of stock?: C8 ^; |. \2 i- q
下面那个缩写是用来表明正常库存流程?, {7 C E: ^# o4 L2 k2 _. \2 {
A:FIFO=FIRST IN FIRST OUT 先进先出
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# D! [9 T' D" X O! X42.Which of the following knives is used to turn vegetables?
8 g) x" j1 y8 s( \# l; x下面的那把刀是用来打开蔬菜吗?
6 |. J8 _, y! ?6 X1 tA:Bird's beak knife 鸟嘴刀9 N* X; k$ k c' {# D" V
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 ^% j) J+ g' ~$ N: V8 Y3 N
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43.What is an instant-read thermometer best used for?
_: A& g. s* f1 d6 l1 C+ A1 [4 \0 o即时读温度计最好用于那方面?
# ?* Y# q4 u1 F7 M$ IA:Checking the internal temperature of a roast 检查被考物品的内部温度 Q" w9 x2 {9 A' R& S j
' [4 h+ ?6 p# N# c' n7 b8 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
! M- ^( ~. k; X! v下列哪些金属材料受热均匀,通常用在铁板而且非常重$ D* o; E! } c; r: |2 m# h
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?4 W' M+ S X5 n& ^! v p
哪件装备下面有一个可移动的碗和一个S形叶片?
, |; a! ]* S9 N) y0 v* QA:Food processor 食品加工机9 N0 p8 O. t: a# e! h
http://www.google.com.hk/search? ... iw=1263&bih=572/ {, N+ J8 G1 b$ R( @6 [1 U' `0 [7 [
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46.Which of the following is not a rule for knife safety?6 {) ]3 P1 a' {. ?; d
下列哪项不是用刀的安全规则?
% c! y- K2 K: l8 YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! C7 z: i) d7 |2 R+ J/ w* G
7 W% K. k7 b8 G! l47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 m& k, Z G, _! T3 J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 D3 H Q- Z9 ]) y' u. IA:RondellES i) t5 f5 M2 u0 M
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' o. S+ {0 d' E5 w6 X7 b
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48.Which of the following is a diced cut used to garnish soups?
: Q9 g# V& b* }7 z9 T( r- D" ^下列哪项是切成小方块用于汤的装饰?, D& l& e8 d8 e2 U/ o; l# K
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 a- J5 R- b$ \# X& _" _0 `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% `( u8 ?7 B7 }" R+ L# 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!!——( I; Q9 A# _" s' }' m
A:Gaufrette
, U3 {; t0 L. R' d0 I1 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 V- }, A, d; e( Z" ?- x: umandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# u$ F" g& g) G- FGaufrette :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?; v! |7 R, @* R- g- w4 v+ Z
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)
]$ Q8 L, k4 G5 pA:Cilantro 胡荽叶 香菜7 ~! r: N1 M- P5 ^, l! v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: F2 M; `5 U# R/ K$ e: P
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60.Allspice is made from:
/ @) Y6 S O, x, v7 U8 c% [ 多香果, 多香果香料是什么8 a+ o) I! B8 y
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! e0 {) E1 v& U# CA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 i/ M' L; P$ G9 w( b) M6 F下列哪些是用来做香包德épices?% `1 d5 ]5 L; [4 N
http://www.sachetcatering.com/ b7 q' T* P+ _ H. c* z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?/ a1 x1 f0 B/ b( X+ s6 s8 ~& w
下列哪项不是酱油调味品的?) q& t& S! C: H1 t8 a& `8 |
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:
/ I- h( X. R# 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:
3 V% {' n" d* z1 H& m8 k+ b" ?5 LA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 C( {3 N5 X, y/ ]
下列哪个步骤是不是正确的蛋清搅打程序?
" p/ o) S/ ?7 x4 e' {( n& m ZA:Allow to rest before use. 允许休息后方可使用。3 q Q8 E7 M6 k$ U: y
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) T2 q$ ?5 o" GA:56g and 63g 56克和63克/ x% b* k% g4 ]$ H4 l# y
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66.Evaporated milk is a concentrated milk that is produced by removing
) S: S+ i% E3 T+ q8 m W炼乳是一种浓缩牛奶 是去除什么做的% c, X9 s% `' E0 R- a4 O* y
A:60% of the water 60%的水
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& A1 Z* V' s: C" z( t* X4 P67.A method of cooking that transfers heat through a liquid or gas is:
' H: } P, b. X. o* u- h( L一种烹饪方法,通过转移液体或气体是:- g' c# J7 e. g0 b2 b+ f' l
A:Convection 对流
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% y, x. Y' p L68.The cooking of starches is known as 烹调的淀粉被称为# }# D( w/ D1 o7 @( \' [, H
A:Gelatinization 糊化
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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?
- a% y5 g- L/ g0 BA:Braising 烤
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6 ^9 @, j8 e: I: G) u. m, D70.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:' S* h G# V+ s* E+ \
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: X' O! x5 R7 h, E) f
; D8 U( r# @6 F71.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
9 a' J& ~. ~0 [A:Fumet 原汁! n+ F6 S/ C. J& S4 j
/ \' G* S; q7 ~* D' _1 J. K8 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
" ]- [2 s9 d1 ^/ ~7 X$ kA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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0 z3 y0 ^8 h& O3 a: ^4 E73.Which of the following is a principle not used in stock making?% k. p- l3 P' r7 F
下列哪一项不是用于制造高汤(低汤)的原则?
" W. g3 U# Z" YA:Start the stock in hot water.开始在热水中操作4 j, e5 G0 z8 O/ }, X8 `1 p
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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; r9 H6 X5 i3 n/ a4 n
A:Remouillage 法语熬汤
" M# W! }1 |) r* e" D0 i+ ] yhttp://www.haibao.cn/blog/post/176242.htm |
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