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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:
' @( E: H' d4 k( x/ ~+ M哪位厨师最早带来高水准浮夸的美食
0 i& t- ^1 i+ rAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 S" R0 Y" z1 a }8 {. _- K, U4 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 。% `5 P" u1 L5 z0 b# F
A:Cast-iron stoves 壁炉0 F* g! I" @# p$ d8 S6 W; W. e5 L+ k
http://www.usstove.com/products.php?id=6- H2 e: O6 U* R' J
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28.The French term used to describe the roundsman, or swing cook, is:" D4 P0 b" i0 ^, _4 C
法国术语,用来描述roundsman,或摇摆厨师是:
4 G( |$ t% u ^7 Y( XA:Tournant 图尔南5 l* W. d, U+ O
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29.Another term for the wine steward is:
1 M3 w/ U c1 V葡萄酒侍酒师的另一个术语是:4 m, P( C4 r) S" Q6 i7 a
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
3 D/ {9 G. D4 g+ i霉菌,酵母菌和真菌是一个神马例子+ P! O9 }5 T3 [- q
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 p2 ]+ S8 ?8 I6 B4 r
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 I: D: a b% d* L$ y6 e8 R/ [7 jA:40° and 140°F (4–60°C) 4-60度: Y! n3 `& q, w x" k
7 f& P7 J' a4 G! X1 n3 Y32.All bacteria need the following for survival:
% ^- {9 v7 W) |6 k所有细菌生存需要以下哪些内容:
9 t! W. o! T8 n" rA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值; M; g) W' R2 o. v3 ^
9 k6 d' r+ T5 w; X+ M6 u33.Which of the following correctly represent critical control points in a HACCP system?
" F7 R* a) V1 b* V( t! Y0 ~以下哪项正确表示了HACCP体系的关键控制点?
4 K0 q2 E/ ~! K* x4 C2 e2 W: v- bA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 @6 [. M/ @) g8 z& c; e( J食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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1 @4 n: f3 K0 a5 E0 R: Y34.Which of the following is not an example of a carbohydrate?
2 L7 t8 d, E! h8 c5 Y t下列哪一个不是碳水化合物的例子?
" O5 }! _4 p Q. v4 y( H) iA:Essential nutrients 必需的营养物质" Q, K3 `$ p2 f, r: O
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35.The process by which a liquid fat is made solid is called:3 f+ A1 M+ j: S7 w& x
液体脂肪做成固体这个过程叫什么
3 |. ]) j9 H4 u3 sA:Hydrogenation 氢化7 a- b' Z' N# G9 S
: z/ s* a3 G7 x6 P2 q$ _& m4 F1 x36.Which of the following is not an example of a fat substitute?
+ }/ Q6 h7 ^! a* b下列哪项不是脂肪替代品的一个例子
. ~* v1 F1 c* v, sA:Acesulfame K 安赛蜜K表+ e/ @9 d. A2 P4 ?0 f; K4 K
; E7 I7 _8 Q; I* d3 e" D37.Health Canada requires that a product labelled "fat free" contain:9 r' p- v& G5 P9 L, k
加拿大卫生部要求的产品标有“不含脂肪“包括:
& K' S: s3 _& N# n! dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. z, }- t/ B" X* s$ r/ A7 [4 _% `
2 v) }8 @ u; Q9 q2 N38.Which of the following is not a problem associated with converting recipes?
9 Q4 ]5 w+ E3 \0 v& v& b }% c* h下列哪项是不相关联的转换配方问题?3 i# o. ]! _$ S* ^
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:1 s5 G' W S6 o1 |
从供应商采购的物品的品质或成本叫什么
$ j' L; G& P" x9 _0 w* aA:As-purchased cost 购买的费用! N& J2 n; q3 [: f8 M8 _. m& \! O1 w' i8 G
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40.The amount of stock necessary to cover operating needs between deliveries is known as:0 s3 P; G3 S% V7 n
在新货到来之前用于日常所求的必要库存量叫什么
O' k" _' H0 A. AA:Parstock 基本日常最低库存
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7 s) C4 A3 q. l0 O! E& [, |41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ u; f( i/ J& g* z! G( s下面那个缩写是用来表明正常库存流程?
0 z7 ]5 @4 h0 m5 l3 i6 cA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ H' U4 G; p# s" E$ g
下面的那把刀是用来打开蔬菜吗?) m2 e! w' d8 ~6 _, w3 T
A:Bird's beak knife 鸟嘴刀
9 U; D4 |3 E( U0 ?% Thttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
! n/ Y* P' O, }+ w6 I4 S6 i, g即时读温度计最好用于那方面?
# w$ V% S+ Y: c& B( m7 OA: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?
; T* `5 M0 `* W. c$ t- o/ w下列哪些金属材料受热均匀,通常用在铁板而且非常重% R( }! j* x1 v* q
A:Cast iron 铸铁) |2 _+ O9 q' |% g. [! G3 ]
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 d) `: D' v% v7 v6 E7 }( s9 h7 Q8 B" Z
哪件装备下面有一个可移动的碗和一个S形叶片?& ~! b: q6 B# N- i, V
A:Food processor 食品加工机) ~; g7 n% ~) O' x
http://www.google.com.hk/search? ... iw=1263&bih=572+ u2 r7 _ U* c) r( ]
3 i9 P. a- z4 R46.Which of the following is not a rule for knife safety?! Q" d6 {! q6 F) b. m( V
下列哪项不是用刀的安全规则?
" b& @/ e7 z7 O4 @8 s" g1 PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 C- A5 P* @ a9 q( C
8 s4 m8 N* ^# S+ U, ?1 Q0 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 {& _5 ^4 G9 E3 f1 F把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 f! M8 K* R5 n, SA:RondellES
, w+ z9 K* B2 w" ^. Hhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ r$ c' x, M7 m! \
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48.Which of the following is a diced cut used to garnish soups?
2 U0 w, U% n- ?0 n, s7 q& ^下列哪项是切成小方块用于汤的装饰?
, q1 m; o: y' P UA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* ]6 i4 P. ~6 y& A: c) u2 {" F% D0 }
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* N5 b2 V# F7 H+ f( y$ w2 P* [+ d
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" P* G! k9 y0 z, a
A:Gaufrette ' a/ l" q8 y0 O( [( \
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572- L5 B$ G9 b; n
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 i( m& G8 t* c- Q+ j3 _" u d5 m# N) G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 r7 A# H) a2 ]
5 E# R1 v1 ^, r, d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( |' F% y2 Q3 ~; |' T* H0 L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)
; e1 G9 m$ M* l! I% {A:Cilantro 胡荽叶 香菜: K, |$ x# m4 T. Q% c2 k
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# p: f; ?1 L5 Y9 x& Q60.Allspice is made from:# S! m) Z' m! J0 H$ J
多香果, 多香果香料是什么6 C( s5 g0 R/ S1 h! L/ M, v+ v5 k
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 y/ c( O/ i! U: c0 z
A:A dried berry 干浆果8 i5 g$ \ D1 F5 N$ c' Z* w8 {
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61.Which of the following are used to make a sachet d'épices?
& p0 K" _/ d4 d* z: M; d9 h f W下列哪些是用来做香包德épices?: ?; k+ f- f1 ^: W! n
http://www.sachetcatering.com/
8 _" {$ r: @% l3 X7 X% g/ G ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 q0 u- v0 q7 ]* l) y4 m) h. ]* y
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62.Which of the following condiments are not soy based?
+ L8 M/ @. X+ G+ Z3 `* ^1 o2 u下列哪项不是酱油调味品的?" T6 y6 `: I$ u
A:Wasabi 日本辣根
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* b- j7 y0 t: p5 T8 P, N. h63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
! v2 Y: u- ^2 h3 ~" G/ l. A" 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:2 `; o. j; a4 I" Y, R
A:Pasteurization 巴氏杀菌- T+ R/ A: ?; o' F* p
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ {( ?2 p7 y# p下列哪个步骤是不是正确的蛋清搅打程序?
+ S* C8 F; m ~5 X+ PA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
8 s7 V) H: p5 jA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ e4 V$ i7 V9 c1 A. H5 l% j& \, H
炼乳是一种浓缩牛奶 是去除什么做的
. w9 @6 P5 {) _3 Z, kA:60% of the water 60%的水) F1 ?& s K, D9 j8 I Y& ^
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67.A method of cooking that transfers heat through a liquid or gas is:: U" i' n. a, ?/ G5 E
一种烹饪方法,通过转移液体或气体是:
- b$ C! X1 E% P$ i! wA:Convection 对流2 K! A# }# A; w$ g% \# g7 L, P
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68.The cooking of starches is known as 烹调的淀粉被称为
% }$ r7 L+ E2 s( e0 A2 ` f: x( G/ ?A:Gelatinization 糊化: i+ H5 V& B* e+ S
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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?% P! Z) N. i& l/ i; L
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:% n4 J! [7 X, x& l9 h! T/ y. c: S3 L* `
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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( s2 [( a, o5 ]0 M) y9 ^4 I71.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
2 y: S9 I( `1 m* J$ I: VA:Fumet 原汁
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" X4 `( @4 A" K8 P( p# T72.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
1 {7 }$ t4 n: w! LA: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?
& Y) U$ n. B' z* N5 m9 M$ W7 l下列哪一项不是用于制造高汤(低汤)的原则?
2 e- }2 Y& y# G3 J2 g- BA:Start the stock in hot water.开始在热水中操作$ U' f. c4 |; R( e2 w0 R! X' v
1 ?" Q# `. r9 [1 \! B* c8 N$ {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
7 C I' E- c oA:Remouillage 法语熬汤
; r+ p: ^ |6 G. f" ohttp://www.haibao.cn/blog/post/176242.htm |
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