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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 `5 {, C% ^- o! q; R哪位厨师最早带来高水准浮夸的美食& a# J- \9 A4 X( q% |6 w& J
AAntonin Carême 人名 安东尼·卡罗美" L/ i: R' d4 |
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, ?( |2 K' ?. b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) ^9 O B0 e3 n4 u7 f
A:Cast-iron stoves 壁炉
2 `8 s2 N" c4 d! |. ], jhttp://www.usstove.com/products.php?id=6) o- ]8 r& Y/ v: s
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28.The French term used to describe the roundsman, or swing cook, is:5 g( J, g3 r* H6 i5 e
法国术语,用来描述roundsman,或摇摆厨师是:
9 i5 {0 }* ^5 K+ D) F, YA:Tournant 图尔南
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29.Another term for the wine steward is:
* F# K' s' L0 f5 p9 V葡萄酒侍酒师的另一个术语是:
H$ B" J- X. o- M" k: } KA: Sommelier 侍酒师- h' L; q* I: a+ [' o: l
3 t% m; n1 w9 L; Y* O/ i30.Molds, yeasts and fungi are examples of a:
6 p8 m5 `/ P, s霉菌,酵母菌和真菌是一个神马例子3 T5 Y& K9 C8 H( X6 _
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:; I* C4 m V, O! l$ c: F
根据加拿大食品检验局,食品的危险温度区在多少之间:) ~& z0 M4 ^, C
A:40° and 140°F (4–60°C) 4-60度" E& t( y: R n/ t3 W( J5 A- O, ^
: J* C( O" e5 \: @32.All bacteria need the following for survival:/ i* S1 n( {& N8 H5 h w5 t
所有细菌生存需要以下哪些内容:
' p# c% ^6 Q9 v _ P% o- DA: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?9 o1 X4 d T2 F- x
以下哪项正确表示了HACCP体系的关键控制点?
$ l; ? R" {; N6 g7 e4 J1 N; k- i% EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
/ W6 q9 `7 m: N% |+ y食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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. d+ Z* ?) D. K. V34.Which of the following is not an example of a carbohydrate? ]4 j: ?" D+ X- v$ a' I
下列哪一个不是碳水化合物的例子?6 n! f5 i8 I3 K3 w) `& v3 F5 {, y7 x
A:Essential nutrients 必需的营养物质; i, }& ^. N; r8 H
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35.The process by which a liquid fat is made solid is called:
( w0 Q* V5 \9 v! R. O4 u液体脂肪做成固体这个过程叫什么
1 T; I. W9 t( }" D8 ~5 d/ J qA:Hydrogenation 氢化$ D n, ^( z3 G3 x0 S
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36.Which of the following is not an example of a fat substitute?4 S( M/ U9 K9 ^ A1 T- [" @* z4 E
下列哪项不是脂肪替代品的一个例子0 F3 ~0 Y$ I1 O3 o4 m; d
A:Acesulfame K 安赛蜜K表" G B/ ]& T! \" \
3 V- ` e( U) t* t S7 _! A: i4 {37.Health Canada requires that a product labelled "fat free" contain:
3 O g; a! x& a' l) ?6 s! q3 G加拿大卫生部要求的产品标有“不含脂肪“包括:
6 J$ d& ?9 b' l- y6 ^. WA: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?
( G' M7 g8 x3 N0 E u' ~2 F: B下列哪项是不相关联的转换配方问题?
# B- A0 }- F1 Z) ~ HA:Unit cost 单位成本5 e5 k: ~. _2 S- t5 z/ p
6 A/ k/ X: `% ~9 A, }+ `. K39.The condition or cost of an item as it is purchased from the supplier is called:
8 T* \9 h; X4 h# N5 u从供应商采购的物品的品质或成本叫什么
7 F2 x" `. [ i3 `" ^8 F" nA:As-purchased cost 购买的费用
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7 v e3 Y5 t7 A6 h. _- P& a- a2 [40.The amount of stock necessary to cover operating needs between deliveries is known as:
! i2 h# h# Y: w' c7 w3 v; @& c在新货到来之前用于日常所求的必要库存量叫什么2 x) |+ A$ @1 ^& m6 S B
A:Parstock 基本日常最低库存
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O# X N# M6 A0 |3 G u+ f1 j41.Which of the following abbreviations is used to describe the proper rotation of stock?" [: ?0 \) s9 Y( R M- z! c
下面那个缩写是用来表明正常库存流程?
6 m3 B: P# P' c# D9 M& m, Y/ z# B6 QA:FIFO=FIRST IN FIRST OUT 先进先出# P+ F p7 s- N6 o4 @- V. V
# Q& C4 R) X( f% F! |4 O42.Which of the following knives is used to turn vegetables?
6 W- j0 O& Y1 Q7 l; ?0 |! I下面的那把刀是用来打开蔬菜吗?
! e$ j. ?7 x! A' U; }A:Bird's beak knife 鸟嘴刀
3 Y& E7 A3 r9 Y( w8 z6 w( L8 Whttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
, l3 Y+ _! y6 ?% p7 `* X, R) G即时读温度计最好用于那方面?& {5 A8 N8 s; D7 z Y3 U1 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 B4 E2 W# ~. {5 m _
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# ]3 J( k3 ~6 e ^! U" R下列哪些金属材料受热均匀,通常用在铁板而且非常重, {9 b5 m$ j+ q5 h' k9 O, F1 a/ j
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?* {" q! `0 ^$ D" d- ]+ E
哪件装备下面有一个可移动的碗和一个S形叶片?8 g/ I1 {6 x$ {$ { x {; C
A:Food processor 食品加工机9 ?& o5 l* h/ V
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?: N# p6 @9 X+ A' o( ~
下列哪项不是用刀的安全规则?
" r8 k: R, {1 iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀! Z* e2 d& R# Q! Z; J0 v/ K9 m
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
+ G6 X$ I8 _/ W! n把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
6 R/ R* L! d* |* W9 yA:RondellES 2 y/ _* z! S+ r( s* g
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?+ V+ r5 N* v) W
下列哪项是切成小方块用于汤的装饰?. h$ r# Y5 n5 ^. M4 Z6 p
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, g/ t3 Z) i/ y/ R5 e' c. c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ N9 I1 R2 [. J! V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!!——6 X% Y( V: i8 ?+ h
A:Gaufrette 8 ^' B3 P2 R2 `; u% C( u5 Q. ]; H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
J+ B8 ]7 }; _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" _4 D+ Z' m4 q3 @/ M8 a! |6 UGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ J' d; H* w. W8 l; m8 K' x$ c( t
6 F0 t( ~5 J0 o& I* v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 x- k+ t' ~7 u- d9 k
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)6 S {( v0 z3 }& `. q2 P& J6 ?
A:Cilantro 胡荽叶 香菜9 Q' f, i% C: @* Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ g0 M6 m3 d, X. V" |$ o& _, U60.Allspice is made from:- c( _* j: e: w* z' {; ^# Y+ X6 G4 n
多香果, 多香果香料是什么
! | m' y0 m2 n* D+ _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ h% |# J3 F! G$ o& K, ?/ ^ ^
A:A dried berry 干浆果# ] ~, x5 E x" G" z" t
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61.Which of the following are used to make a sachet d'épices?
4 O/ O' X7 \& C. H' F下列哪些是用来做香包德épices?5 o6 w$ d/ w& E* d
http://www.sachetcatering.com/' C U8 |) a; Z( R; P8 z# Q' k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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* j/ z2 s: n: F62.Which of the following condiments are not soy based?
5 X1 x; q1 K$ X( `* p) u/ \) Y" y* d下列哪项不是酱油调味品的?! G( M8 t; k. v( K% ?& }1 ~
A:Wasabi 日本辣根- H! h& K0 T# R5 S8 r% O) i
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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:
/ E! r+ M" O3 X! w! b& M2 ^' l. B5 m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:8 a' [/ v' _9 ]+ e1 ^. M2 e3 b
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?4 n6 G" u; \9 r( g7 t) N
下列哪个步骤是不是正确的蛋清搅打程序?
' l4 [. z+ q4 R4 v: G1 w1 C4 y" c ?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:5 d8 M1 M! A8 Z0 d+ ?
A:56g and 63g 56克和63克
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3 t: F+ W4 x7 i5 i8 _- T4 f66.Evaporated milk is a concentrated milk that is produced by removing
" m" V( G6 y. W8 J% e炼乳是一种浓缩牛奶 是去除什么做的
/ N* Y- D, E/ DA:60% of the water 60%的水* Q* `0 q% L- m
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67.A method of cooking that transfers heat through a liquid or gas is:
: B3 o* R; o4 e# k4 {, p, C0 f一种烹饪方法,通过转移液体或气体是:' k1 A: V6 O3 C8 K4 g& n, d/ D
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为4 q7 A/ H6 B7 u3 U) z. M
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?- G3 A, }, `+ A! B# }
A:Braising 烤8 C2 n/ Q1 V7 v5 H8 H& X# B' ^/ @, c4 c
, ?# U+ q1 R* i1 `3 v+ Z! X' @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:
$ _9 j) P. T3 _4 Z5 s2 kA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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. F8 d- f/ @ }# ?2 z71.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' N3 O$ n- a; E; |3 o# T$ L
A:Fumet 原汁, e& N9 z8 y* S/ |9 P
* A, }2 L- v1 l0 c1 H8 a: b72.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
/ ^' i- H7 |# \" K9 o4 TA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ L [, }( [2 k! U8 s
8 x6 f# S. O* b9 h; Z73.Which of the following is a principle not used in stock making?/ K: t! q9 _$ K, `
下列哪一项不是用于制造高汤(低汤)的原则?
0 P% q! O3 S5 c# M# s) xA:Start the stock in hot water.开始在热水中操作# n4 k& B; m! V( C, w A( Y% l
( p! N% V! j" Z& A- m \+ }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
0 o* e& d9 |4 x0 @6 T* h( JA:Remouillage 法语熬汤# x }6 ]* @6 t1 n- S' I; s6 k G8 V" n
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