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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:
f* o T: n3 _3 d+ h6 m% Y5 ~哪位厨师最早带来高水准浮夸的美食) d: @4 `. t! k1 V9 z4 d
AAntonin Carême 人名 安东尼·卡罗美
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1 x, l7 |1 D+ ^( K N1 E3 T H7 G27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 a% a5 b5 ]. j, w* P4 Q0 e4 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 。! p1 h& J* \% W$ O, b3 K4 ]
A:Cast-iron stoves 壁炉
& Y3 E% @/ q' V2 k! Ehttp://www.usstove.com/products.php?id=6( k( K/ j( j$ \( d
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28.The French term used to describe the roundsman, or swing cook, is:
: f8 N) o9 R' a" \2 ~! t; y; J1 s法国术语,用来描述roundsman,或摇摆厨师是:
, ~7 `/ g3 b6 ? g6 w- N0 {! RA:Tournant 图尔南
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9 D6 t4 j# e% B1 ?29.Another term for the wine steward is:
! G, p6 B. g" z葡萄酒侍酒师的另一个术语是:
7 t# \+ Z/ k% o4 K/ DA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:( Q& A, B9 y( L3 K
霉菌,酵母菌和真菌是一个神马例子
/ o, \ j K: Q0 T5 DA:Biological hazard 生物危害. x8 f7 I& Y; |& {: m" Z
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. a; q* L+ u3 J% [
根据加拿大食品检验局,食品的危险温度区在多少之间:; X, T% W: a; t' G+ H5 f2 C+ E
A:40° and 140°F (4–60°C) 4-60度# W% C% q! E3 G- Q$ F- z2 D' s* c: d
1 O0 Y& F0 \( D9 }# {32.All bacteria need the following for survival:
* k z$ P7 N2 k7 q所有细菌生存需要以下哪些内容:
1 O3 m! J( q% KA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值. s a5 W& I9 |% Y
) H, `/ G7 G; s6 n33.Which of the following correctly represent critical control points in a HACCP system?
$ b- n6 T1 B( S以下哪项正确表示了HACCP体系的关键控制点?
# J! w/ N5 s* L: Z: v8 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 X5 Q+ R8 e5 W* B
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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+ W1 r. W/ Z* H* K7 Z: U0 h34.Which of the following is not an example of a carbohydrate?
* a2 e$ p2 i4 f% g9 Z- P. _下列哪一个不是碳水化合物的例子?
5 v, T! T. |4 W8 q( Q/ ^- XA:Essential nutrients 必需的营养物质- b+ B; k. r* B3 a/ S. t) ]
/ N9 F% C+ J8 U" v2 Z- q0 `# M35.The process by which a liquid fat is made solid is called:0 Y# D" x- H( z
液体脂肪做成固体这个过程叫什么- X) [: ~* O+ y8 Q/ X- s$ Z
A:Hydrogenation 氢化& P" W2 y0 ^% V- s, c: k1 l: f
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36.Which of the following is not an example of a fat substitute?4 }% |4 V8 C. o* f3 `/ t
下列哪项不是脂肪替代品的一个例子( k, ]$ C* o# o, W# `: @, A0 r6 c0 F
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:2 ~0 f, F4 E) q
加拿大卫生部要求的产品标有“不含脂肪“包括:
R s# j2 m* f! d. d' fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. Q$ ]5 w. c, F1 C" U" S# b
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38.Which of the following is not a problem associated with converting recipes?
+ y2 n' ?' G% A9 W& H7 e) G下列哪项是不相关联的转换配方问题?+ `% ]8 S; O$ N9 t
A:Unit cost 单位成本
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- _/ B& \, g3 H" A5 p0 I. M, S39.The condition or cost of an item as it is purchased from the supplier is called:) c9 g# X0 e# r) ~, f4 b: Z
从供应商采购的物品的品质或成本叫什么
) X/ p% |% ^# z! I6 }# @7 gA:As-purchased cost 购买的费用, ~1 q. j; S( s# m- |
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, E" I! a" {% h7 I# h+ u$ ^在新货到来之前用于日常所求的必要库存量叫什么
+ w2 e4 L" S2 _A:Parstock 基本日常最低库存
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* f( g U7 G, Q' q3 ]" b0 x: B. ?41.Which of the following abbreviations is used to describe the proper rotation of stock?. u2 Y1 Z4 ]5 [* F# L1 d
下面那个缩写是用来表明正常库存流程?2 Y& P# |$ a+ T& l
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?" y3 }: |0 f0 R5 a+ [1 T
下面的那把刀是用来打开蔬菜吗?
4 D7 h8 n! F3 t1 s; K8 s tA:Bird's beak knife 鸟嘴刀
( F3 W: B# k# j, Z" }http://www.google.com.hk/images? ... oe=UTF-8&q=Bird' h8 a. { w/ [
b, p, l, |( B6 l43.What is an instant-read thermometer best used for?7 [, F! G- s- ]) @. a9 t$ }" P) K
即时读温度计最好用于那方面?
2 M ?$ ^! w: y; s7 IA:Checking the internal temperature of a roast 检查被考物品的内部温度% B: Q& @' G& Z1 }, V$ p' y1 f
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* a A6 y6 [* w- k8 K( z: o) H下列哪些金属材料受热均匀,通常用在铁板而且非常重" |: T! }$ _& Z
A:Cast iron 铸铁& F& U) A$ e H; A& `& ?: J, b
- G4 [4 R" a5 z0 y2 I& ?2 E8 y- [45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; z x* u& n% j r& u! l+ J0 @哪件装备下面有一个可移动的碗和一个S形叶片?+ {9 B7 c9 v% i% ^7 j
A:Food processor 食品加工机8 _' ^# i" `. {; J. v
http://www.google.com.hk/search? ... iw=1263&bih=572 Y' \! V( C/ q
8 \4 X* j" n3 p5 w. k46.Which of the following is not a rule for knife safety?
2 E: z# q0 p# V0 V, m5 t; v$ W下列哪项不是用刀的安全规则?# q, e1 m: D9 N
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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$ g5 k$ A6 h( v& G/ Q47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 Q# C D! p* w/ d# `6 m+ u- G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) L/ T) p4 s% jA:RondellES
( @7 n! v7 S- r/ q$ uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?5 u4 ~8 J) Z& z7 C
下列哪项是切成小方块用于汤的装饰?% m3 ?5 d f/ D- k7 l, E
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
! l# ^0 _/ R8 {0 k$ L/ y& \49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% ?( J- J" l$ c. o G
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!!——. s% O! ^2 w+ V T( |
A:Gaufrette 6 k! G& y1 @5 H( t
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572% t7 l7 W3 w. O- x5 b5 j* |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ w! U+ z& t( V5 L3 ?! cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572 [! \% H/ V* I. d1 }" ~( X9 q" I
. ~8 [' E4 |9 C' p' j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 `& X) u) H" @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)
( P" G4 J2 R" xA:Cilantro 胡荽叶 香菜
0 q; W3 B. S! ^3 ~7 C8 e# }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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! n! w+ B! ]" O1 t, @% y5 l60.Allspice is made from:& _+ d K% M# i, c
多香果, 多香果香料是什么
3 {6 p% M+ y) E* ]2 c: yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
- @/ K+ v% V* C" xA:A dried berry 干浆果
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5 N: z/ ^1 W0 m/ C9 s, @61.Which of the following are used to make a sachet d'épices?
3 a' _4 H+ w2 F0 `6 Z$ }下列哪些是用来做香包德épices?* j: v5 b" z( a d$ Y5 ~! q8 S
http://www.sachetcatering.com/6 ]: r7 i* {0 z2 g; K8 e4 Z
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 q2 ]! H, h# u. e2 f% ?
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62.Which of the following condiments are not soy based?
+ [: N. u5 N2 c0 K下列哪项不是酱油调味品的?
3 u/ A/ q& ?- z( X. i- T Q$ FA:Wasabi 日本辣根
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+ T$ D4 o1 h/ y" i$ R63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& M! D: l2 D- U3 C: F: 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:7 a- U( g. ^3 o* \- _' a* ?/ R6 M
A:Pasteurization 巴氏杀菌9 E9 k4 Q3 a& \% w4 ?! C4 e |
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64.Which of the following steps is not the correct procedure for whipping egg whites?1 g9 b' b" X8 Y7 |
下列哪个步骤是不是正确的蛋清搅打程序?0 P4 F9 B/ o- C' m) m u( x* S
A:Allow to rest before use. 允许休息后方可使用。7 w) v& E* z4 C- O
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 W: D9 ~$ ^- ]3 ?! B2 l sA:56g and 63g 56克和63克
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7 [% J& _& W8 Q6 L8 h9 E7 E' q' U66.Evaporated milk is a concentrated milk that is produced by removing4 ~9 S/ T8 D4 ]9 p" b2 A3 m
炼乳是一种浓缩牛奶 是去除什么做的
5 B" `3 V8 X$ @; S8 H! |A:60% of the water 60%的水
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- Z3 N) d0 X/ F6 r67.A method of cooking that transfers heat through a liquid or gas is:
' _0 p" }: q" j+ S- {6 s. X# a; W9 ]一种烹饪方法,通过转移液体或气体是:( w& M j2 x- x2 {5 }
A:Convection 对流1 x% n1 n' j' i1 \- k9 X
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68.The cooking of starches is known as 烹调的淀粉被称为* I* O4 u2 u& Z* o3 P6 [: ]5 q
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?
) z' b( B2 ^% z2 G# [# ^6 I1 YA:Braising 烤
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2 f$ m/ y& h2 S0 \! Q5 @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:8 m( Y" v6 P. r' s. \& T4 y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; e3 b- D; a) @+ _! J" K5 T
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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$ q4 [+ _: x) O9 m: A: h# w
A:Fumet 原汁# k# y0 B6 W2 {% \$ y& A# { K+ b8 S
3 \% L: V3 F0 q* Q7 N# u2 N72.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 k( K0 `/ ]: K% \A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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5 V2 l) M# ~9 o6 D2 c/ _2 a- i73.Which of the following is a principle not used in stock making?
: m- e) `) W, s; d: e0 u2 g下列哪一项不是用于制造高汤(低汤)的原则?
6 z) Q) l5 X7 Q# yA:Start the stock in hot water.开始在热水中操作3 e* q6 v' z; D6 |6 E% g8 c
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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, W9 v3 A6 d- r) y+ {; G
A:Remouillage 法语熬汤
) h% p6 B# N) g1 h) J5 x" whttp://www.haibao.cn/blog/post/176242.htm |
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