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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:) X, Y9 K3 I4 C2 {+ ^
哪位厨师最早带来高水准浮夸的美食3 E; b% I$ S! W, ?9 U2 `, W
AAntonin Carême 人名 安东尼·卡罗美
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$ K+ y. A4 @9 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ K: \+ Q3 V* D! e m7 p2 G5 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) L' G0 g( @& d0 {( P0 T+ v: b
A:Cast-iron stoves 壁炉
# _& o+ D7 `8 l% \( r1 B6 v' Ghttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
3 |2 x/ |9 _2 Q3 b2 i法国术语,用来描述roundsman,或摇摆厨师是:
; f6 a* ~( o' R1 O+ O8 p0 R! ]2 RA:Tournant 图尔南
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0 H" w" ?- j; _5 |5 \29.Another term for the wine steward is:
. q2 c0 T. F* U z: e; d& [葡萄酒侍酒师的另一个术语是:
5 J/ p! o( d5 K1 }/ @6 RA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:9 p# z5 ?/ |- j. k# _9 L) Q, ?
霉菌,酵母菌和真菌是一个神马例子
0 ?; X2 ~/ O' T! `3 W. C4 rA:Biological hazard 生物危害; B9 |1 p! m/ B+ _+ N% M$ V
# V' ^' }7 X! O% @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* Y" z0 [( K% \) C. ^: t) d$ A根据加拿大食品检验局,食品的危险温度区在多少之间:
* X- U& [2 d' mA:40° and 140°F (4–60°C) 4-60度
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O4 \& u7 Z7 _32.All bacteria need the following for survival:: y+ N* m3 ~$ R( _5 \' |3 ^
所有细菌生存需要以下哪些内容:
( C1 G, m& ?+ T( K/ b$ }A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?1 J7 k5 t" I( U5 D! `
以下哪项正确表示了HACCP体系的关键控制点?
( O q3 v$ |9 S+ Z5 x( Y$ @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / X9 r) o0 Y g) `, n6 L
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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9 T! S. i. J' V2 w5 z$ E34.Which of the following is not an example of a carbohydrate?2 S2 B5 \" `. D% Q
下列哪一个不是碳水化合物的例子?
; {4 w/ S, ~& W1 P/ B! ~. bA:Essential nutrients 必需的营养物质3 G7 G3 L% y" C+ u$ @
! W) D7 @* S9 ^2 n) L35.The process by which a liquid fat is made solid is called:9 K( X* b8 Y4 G& H, T, C
液体脂肪做成固体这个过程叫什么
7 S+ i) a5 _3 M* Z5 ]; z7 ZA:Hydrogenation 氢化& N4 j, ?0 V5 Y1 i6 @7 F& B
+ y" T D0 S& r% q! ]) J Z36.Which of the following is not an example of a fat substitute?3 m7 x3 W3 g) e8 ^* E
下列哪项不是脂肪替代品的一个例子* U1 Z8 U( B1 e) A" p' q% I
A:Acesulfame K 安赛蜜K表
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; f" }3 \7 f. r37.Health Canada requires that a product labelled "fat free" contain:
9 }0 J0 u& Y3 M- @加拿大卫生部要求的产品标有“不含脂肪“包括:
$ g. W% [3 w' u L$ JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" K5 ?6 r2 x! k% ? s- M
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38.Which of the following is not a problem associated with converting recipes?) Z+ D( D5 m7 z
下列哪项是不相关联的转换配方问题?
8 G) a" |( K5 JA:Unit cost 单位成本3 D& t D( F+ _0 y1 X
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39.The condition or cost of an item as it is purchased from the supplier is called:
! r" a& S" C7 u; T8 L% [从供应商采购的物品的品质或成本叫什么
) f( c, `! n- _* HA:As-purchased cost 购买的费用
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1 l9 m* ^& N6 @" A$ n9 m$ x! U! k4 M40.The amount of stock necessary to cover operating needs between deliveries is known as:
% p: i& o; S4 _: a& Q9 v' c在新货到来之前用于日常所求的必要库存量叫什么
' ]5 B8 _! N0 q& B) D' i+ Z) l; ?A:Parstock 基本日常最低库存- R( m; N3 _9 W! l* w
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ @' q2 b$ }% }) j6 t w3 Q/ d下面那个缩写是用来表明正常库存流程?* I' ~( M* C4 m' t! r2 S
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?9 M) ^/ O& g. k
下面的那把刀是用来打开蔬菜吗?
5 W8 Y9 I! P& k1 N& vA:Bird's beak knife 鸟嘴刀 s0 q3 x5 z& W2 ^5 h' x# k
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' ?! N c6 U" G/ Y$ t
% O8 b5 I, @$ ?' A* y43.What is an instant-read thermometer best used for?
: M3 M2 _. C: x$ w: a& S6 u即时读温度计最好用于那方面?/ Q8 Z7 K6 F; I( h
A:Checking the internal temperature of a roast 检查被考物品的内部温度, T" _6 U, s: K' G* @ A- J2 B
+ R4 j% @% P- f9 b; y4 f44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 ?! ^1 e4 O" V3 Y' ?1 p! A
下列哪些金属材料受热均匀,通常用在铁板而且非常重
6 E8 ~! Y9 J) O5 ~& W6 _ ?* fA:Cast iron 铸铁5 [/ h, B! r5 k' S7 M# x
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?* y9 [4 Q, ?( U2 R/ Y) p
哪件装备下面有一个可移动的碗和一个S形叶片?# b2 [4 C/ f, \1 b! t7 B* G
A:Food processor 食品加工机
, F- d. \; e) k Ehttp://www.google.com.hk/search? ... iw=1263&bih=572+ n7 Z; S/ R1 @. i8 z
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46.Which of the following is not a rule for knife safety?) U2 k- B3 e6 v$ X
下列哪项不是用刀的安全规则?6 p% e! [& p ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ Q6 s% B) x6 ] F
' R% F' q U" s! C1 z$ ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. O, a2 n7 @6 k. y5 ], b% C4 F+ T把圆柱形蔬菜或者水果切成圆片状(光盘状)是?( q/ U5 Q6 \6 P
A:RondellES # p$ n* C& ~* l
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?* V3 U( F, h+ b) j; I4 P) u
下列哪项是切成小方块用于汤的装饰?
# A. I0 B( Z% W# ~( l+ C4 R/ `A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 D) f4 b2 H# g0 h3 ^6 v+ a1 s( y$ a
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 |5 t1 X8 U. a D6 y) ?2 N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!!——% H; Y. b, U, k+ A. F) K
A:Gaufrette
: Q, G: a* `9 y8 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& k9 Q2 r( V3 a2 z" {: y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
5 o# {5 f7 ?. K$ s& FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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j2 t! O- w7 k8 ?+ _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
n- Y4 X$ ?% P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)1 R. ` T; {+ P d- Y3 j' _1 W: a
A:Cilantro 胡荽叶 香菜
8 ^" p- b7 N A3 m4 }* Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% n7 {3 W1 E- q4 x/ E1 c
9 Y/ `# M- @$ H4 n60.Allspice is made from:
& e" p8 l+ u0 Y3 I7 E" \$ e 多香果, 多香果香料是什么+ q; E- y( F, n" w
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ x/ G- P9 ^8 L. H) o! w5 n
A:A dried berry 干浆果, V! c- [3 ^+ U! p( b7 p0 H! K
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61.Which of the following are used to make a sachet d'épices?$ ^ b2 K J3 |, W9 C. z
下列哪些是用来做香包德épices?
- w( V3 f3 [( n6 T' U0 Q" Ohttp://www.sachetcatering.com/
( ~3 X9 Q5 _ t) g NA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" F: b8 [* D5 d8 {& q
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62.Which of the following condiments are not soy based?
& X# L+ a$ Q9 y: x下列哪项不是酱油调味品的?
5 r4 z; n9 }4 [" @; H0 rA:Wasabi 日本辣根: F7 _& P ~( c6 o( _9 m
. l. @% c0 {3 L& r; S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
2 S0 S H7 ?+ Q' d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:) J9 p+ G9 y: |
A:Pasteurization 巴氏杀菌# E2 a: v( A% r8 K+ N5 @& h7 r
6 W* r: y7 @. {64.Which of the following steps is not the correct procedure for whipping egg whites?
0 a/ k" V) T ?0 q. V2 b下列哪个步骤是不是正确的蛋清搅打程序?
$ l* q7 y3 V: j7 ^' x: bA:Allow to rest before use. 允许休息后方可使用。$ }- `' F' S4 A0 Q
) _5 N7 I7 q5 q& W65.The weight of a large egg is between:一个大鸡蛋重量介于: r& D0 S. H. v W+ k
A:56g and 63g 56克和63克; s2 f0 z! w& }' L$ B# i' V% O
' y1 J! Q" U& K3 w5 k2 }, o66.Evaporated milk is a concentrated milk that is produced by removing
$ R& W6 T" U1 ~- P# X9 u" w+ a: f8 a$ s炼乳是一种浓缩牛奶 是去除什么做的
; `" B, T: e' l& ~+ i$ T6 iA:60% of the water 60%的水
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$ W9 z0 z1 I+ R+ C67.A method of cooking that transfers heat through a liquid or gas is:& r1 L# u. K+ e& R' }8 z
一种烹饪方法,通过转移液体或气体是:
3 d, j C" |2 q& N: pA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为0 _" E4 [1 O$ n
A:Gelatinization 糊化
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; o& P: [0 x$ ^2 I5 w) m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
& g7 y& B6 \# E ^5 jA:Braising 烤, j8 ^0 q/ Z+ {! h$ s( D4 T
! V8 s2 H3 {! t) g: C70.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:
. g+ A" s0 j8 x& mA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ l9 E# Y9 M* z D0 b, ]( Q
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71.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 [% a. y8 v9 j4 d# B5 B
A:Fumet 原汁7 N. ~, F7 @; \. v' N6 O
$ \! y3 J5 B3 M. g% h! z7 j72.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/ a: O( d* e: [6 }3 o1 j+ ~
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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+ o0 u+ l# V( Z C! {9 b73.Which of the following is a principle not used in stock making?
" g6 ?- b4 q' h4 L% w D* [下列哪一项不是用于制造高汤(低汤)的原则?& |3 ?$ p2 Q J( J
A:Start the stock in hot water.开始在热水中操作% a% L- x9 P! |+ q0 k6 z7 r
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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9 f/ f9 e0 j2 z7 y
A:Remouillage 法语熬汤
: L0 k' }# D5 U) }* E5 Fhttp://www.haibao.cn/blog/post/176242.htm |
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