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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:/ o. s y/ p' e
哪位厨师最早带来高水准浮夸的美食1 \6 t$ u4 ]! @* t0 L
AAntonin 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:
1 N; ] M: Y: d1 C5 O下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. g' j7 `( E% R1 j3 H& r
A:Cast-iron stoves 壁炉. B6 b* y+ c( y7 R% w
http://www.usstove.com/products.php?id=6- D0 ]9 u9 a/ e3 Q+ B. a, t
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28.The French term used to describe the roundsman, or swing cook, is:; Q2 e! @+ H' T3 o2 `
法国术语,用来描述roundsman,或摇摆厨师是:
- Q* f+ i0 O4 X- R$ n RA:Tournant 图尔南$ c$ Q5 U+ e0 M1 s+ H S
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29.Another term for the wine steward is:: d0 g9 v2 C1 {# T8 A+ m( G
葡萄酒侍酒师的另一个术语是:$ X- f( R) b0 d6 J% s* y* ?5 B. m
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:- C1 w. }. Y. s3 l: k7 V7 d. P0 _
霉菌,酵母菌和真菌是一个神马例子9 i1 U' u/ T- {9 a
A:Biological hazard 生物危害7 ]% ?- L3 H$ b# x
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ X4 O5 w) ]$ A- n
根据加拿大食品检验局,食品的危险温度区在多少之间:
$ t' L/ V, [0 S0 WA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:$ X) w. p( i$ k& O y
所有细菌生存需要以下哪些内容:
: V5 Z" K+ N- I1 p4 RA: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 |& o" d" e2 l4 M/ }% {以下哪项正确表示了HACCP体系的关键控制点?8 R( X3 Z/ }2 e$ f( j$ m0 a
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 g' Q( j# E3 i; {食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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8 L7 V. X, d3 `) `5 b9 ^# W34.Which of the following is not an example of a carbohydrate?3 P4 T4 q8 Q5 u5 l
下列哪一个不是碳水化合物的例子?
7 |% S+ i6 ^6 n% j1 ?% TA:Essential nutrients 必需的营养物质; J. K- L7 U. c4 x3 H" L
4 Y6 t# s A8 c0 k$ h35.The process by which a liquid fat is made solid is called:
5 U( S( a2 ]6 [8 ?1 A液体脂肪做成固体这个过程叫什么6 m5 d2 N; A: O* h9 X; L" ~5 {: R( U% W
A:Hydrogenation 氢化
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; {/ r& l- N: |# {7 D2 `" D36.Which of the following is not an example of a fat substitute?0 @5 h8 ~9 G5 P) {- |$ p! P) e" A% J# f
下列哪项不是脂肪替代品的一个例子
# Z8 B- i' Y/ K* ?3 D4 bA:Acesulfame K 安赛蜜K表8 x" k! h; _3 Q6 ^/ [+ p
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37.Health Canada requires that a product labelled "fat free" contain:
+ j Z7 H* C; @ n' D# [9 y5 ]# e加拿大卫生部要求的产品标有“不含脂肪“包括:+ C( l3 \6 M; C
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; G1 O* ]% {' f, B+ w
- a8 G2 x0 L1 V! a38.Which of the following is not a problem associated with converting recipes?
# G; l9 a3 I' h& P下列哪项是不相关联的转换配方问题?) r0 Z" ^' V1 ~% g
A:Unit cost 单位成本
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' Y8 i" b6 I1 _& F( W, L9 i39.The condition or cost of an item as it is purchased from the supplier is called:
- @) z* z ]! Y( f从供应商采购的物品的品质或成本叫什么
4 s* L) [% l0 ?) T5 Q* U- RA:As-purchased cost 购买的费用. ~% G8 _1 I8 [0 V( n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 ?0 f" i3 |, U/ {+ `+ N2 e在新货到来之前用于日常所求的必要库存量叫什么
* r2 _) {' b, l2 u1 JA:Parstock 基本日常最低库存# U: k' a3 m* o, ]- `7 l: w7 x- x) \
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
' W" W8 Z+ {. m w. S$ Z下面那个缩写是用来表明正常库存流程?
% T% S# ?3 X& k! uA: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/ N: e5 z; n/ l4 ^) H/ t
下面的那把刀是用来打开蔬菜吗?
( Q2 N6 H) L! V7 LA:Bird's beak knife 鸟嘴刀1 I3 K: }: R$ {- o
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ m$ i$ U2 D- x43.What is an instant-read thermometer best used for?9 |) H0 G, ~ X% \4 M! x
即时读温度计最好用于那方面?: X: v1 Z: D& z" G* Z& i4 @; a
A:Checking the internal temperature of a roast 检查被考物品的内部温度! A' ?+ w$ _$ Z5 q
, A7 \* B& Y4 X8 {3 s44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 [4 B9 p7 J. I3 \, [2 H3 f
下列哪些金属材料受热均匀,通常用在铁板而且非常重 d8 Z$ i, F+ u5 S+ @: g
A:Cast iron 铸铁' P# h2 a Z0 f% A
0 g6 a+ U) ^0 J3 y1 o2 n+ P' i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?8 W& G5 R( k3 }% _0 v
哪件装备下面有一个可移动的碗和一个S形叶片?
% I! {' |/ p F; PA:Food processor 食品加工机) q6 C' A3 Z% C. z. J/ B
http://www.google.com.hk/search? ... iw=1263&bih=572
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7 [4 P" R9 a9 O& W1 K. o46.Which of the following is not a rule for knife safety?) _; g% ~5 [" p5 ?" ?, E
下列哪项不是用刀的安全规则? U# P5 Z' `1 n0 s" K' U8 }4 O- w2 W
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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% E1 F8 K/ T7 _; `5 }47.Disk-shaped slices of cylindrical vegetables or fruits are known as:) k0 [9 w( c8 R8 W% `
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 S4 f/ q, ^. Q4 JA:RondellES & I7 {5 A0 w6 K) y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% d- `, I6 a# e$ g+ ]- L
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48.Which of the following is a diced cut used to garnish soups?
( \! Y6 N! q1 ^. |0 U下列哪项是切成小方块用于汤的装饰?& a5 M, R) P" E) B
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 F0 O3 C% u- I
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: \ s- H( R4 t4 }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!!——0 [* _7 N" C+ i+ o
A:Gaufrette 6 c8 C% }/ @4 L5 |9 P
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 b+ g* U, R$ ^/ M
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! e# l9 I8 k$ a0 ]: U3 J. p
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572; I, M: k+ ^; K8 n; @; t3 Z2 L
I" v# j6 z2 M4 x* w, Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
; z+ U$ s+ T6 c" F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)
+ r2 {4 E5 K; ~8 y& R& y* tA:Cilantro 胡荽叶 香菜
* o% V W+ \7 w3 ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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7 \' J# V" Y7 d& W3 i% y$ c! C60.Allspice is made from:1 h0 W n( k3 [% m- K% ?3 `
多香果, 多香果香料是什么: T& [( H# m; E* z7 d# Q2 M! L4 a
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* f# n Y! T. S8 |
A:A dried berry 干浆果
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0 m4 K/ Q4 B2 ?" l( T3 @61.Which of the following are used to make a sachet d'épices?
6 K: C; u; e0 I! w# C+ W0 L: a下列哪些是用来做香包德épices?
% O2 f1 O* l" Thttp://www.sachetcatering.com/) l, R7 ]/ @1 w3 |0 S3 `( Q' I2 I
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?
6 n2 |4 W: T, U9 l5 w下列哪项不是酱油调味品的?" O: ^# Y& s; @0 i' ]( d: w
A:Wasabi 日本辣根$ l! S$ ~ M0 D7 B8 {
0 b( a- S0 e" i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ E/ E% K' y, D+ F) @' T3 [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:0 ]$ O9 H' M, r. z0 ?: |) ~# `
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, p( w+ X2 r& a0 S# ~$ M# [下列哪个步骤是不是正确的蛋清搅打程序?# p. C' P) b$ T5 J/ n5 m
A: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:. i- E) p V+ Y, H, f
A:56g and 63g 56克和63克6 A7 _ Q6 j( y4 j ?& ^/ V
6 {# ?% ]8 c, [8 W! _4 N& M% v66.Evaporated milk is a concentrated milk that is produced by removing J5 ~% l0 C5 p1 R1 {3 a
炼乳是一种浓缩牛奶 是去除什么做的
4 j+ R% o1 Y A% `5 W: RA:60% of the water 60%的水
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" ?1 _# k; O6 m: D9 G) f& ^9 O! m1 F67.A method of cooking that transfers heat through a liquid or gas is:
: F3 V+ j; H6 G/ O一种烹饪方法,通过转移液体或气体是:
" N1 e" S5 s5 sA:Convection 对流+ [" s( z$ P( D- M
" ^# c0 O6 K* g: g1 Y, S4 U9 }3 l68.The cooking of starches is known as 烹调的淀粉被称为- \. [& J8 }" y/ e% J& i$ ?; a: K9 f
A:Gelatinization 糊化
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" Z2 o: }+ Y2 |7 o( y ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" q+ c7 r/ x. e3 L- z) m
A:Braising 烤2 y7 O+ t$ {4 v: B* J; t: L
. r* }6 y& F0 G4 c) x$ t70.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:3 u# b7 t4 R& @' x7 b7 B6 x
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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8 }1 P& _2 o* M3 x9 D8 E
A:Fumet 原汁+ b) U8 G& l" s/ @# l
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72.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
) l8 [8 x! h4 X. n5 e! d' C/ }/ g# }A: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?
3 U1 r Q/ j, x% w# |9 v7 ^8 R下列哪一项不是用于制造高汤(低汤)的原则?
_; A5 r3 A. K3 q! p$ nA:Start the stock in hot water.开始在热水中操作
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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
" ^( V! }6 @4 I- h: p5 EA:Remouillage 法语熬汤
* D1 k1 I& Z- B# L/ ?0 {' shttp://www.haibao.cn/blog/post/176242.htm |
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