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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:
, |, Y5 D0 V8 n哪位厨师最早带来高水准浮夸的美食
: j) @3 `) V0 P# k. V6 S; d, j! jAAntonin 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:- f1 P, k7 _6 c: x
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, N% P8 H* N) S4 r' ?7 b# u1 _
A:Cast-iron stoves 壁炉
- D: R& ]) e- l" Ehttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:: E& F5 s' b' n% y2 q" p2 _
法国术语,用来描述roundsman,或摇摆厨师是:
- d. C! t% G4 l/ hA:Tournant 图尔南
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29.Another term for the wine steward is:
' V: Z' b' n0 C& ?3 \1 w葡萄酒侍酒师的另一个术语是:
. Y5 Q- h' P4 y0 Y' rA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
4 R( x, t" a6 y; H. F* q霉菌,酵母菌和真菌是一个神马例子: h( g- ]9 c0 J! `, m l
A:Biological hazard 生物危害. P6 g1 a; H6 p
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between: @" X- Q# a8 C$ {% H' z* x( A
根据加拿大食品检验局,食品的危险温度区在多少之间:
" K i7 x% S% x% ?A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:3 I( R4 f" C1 c4 }( X1 \ Y; w! g9 E2 R
所有细菌生存需要以下哪些内容:+ U; M, M5 f, [9 G- k# R- q
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 ^/ w; q, h- K$ @" q2 x
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33.Which of the following correctly represent critical control points in a HACCP system?5 K6 s8 n; K3 J7 W. M1 M& \6 Z
以下哪项正确表示了HACCP体系的关键控制点?( N" K" p* X" U# [! z( Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; T# ~- \4 p. G食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
8 n# y3 E2 U) O+ v) N1 N: z8 M下列哪一个不是碳水化合物的例子?' a3 f; R! e# ^: F& c9 Z$ k- D
A:Essential nutrients 必需的营养物质
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& K' }) L- `$ q9 h35.The process by which a liquid fat is made solid is called:
" I$ t- k+ Y7 u1 l" o5 }; _$ n! g0 d) D液体脂肪做成固体这个过程叫什么6 L9 o8 K' q* p. n' t
A:Hydrogenation 氢化
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) [5 E4 Z+ l: J# \* K/ e9 b- M36.Which of the following is not an example of a fat substitute?4 M9 O6 c5 H5 p; I7 g
下列哪项不是脂肪替代品的一个例子+ @3 ~2 I9 l" Y3 u
A:Acesulfame K 安赛蜜K表+ H; D6 d) W& L" v; _. P1 M7 d
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37.Health Canada requires that a product labelled "fat free" contain:2 G. P! s: a; K+ J: g# M9 ]: t* A
加拿大卫生部要求的产品标有“不含脂肪“包括:
& U/ {# X6 d# b, T1 T7 _0 m# S1 cA: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?! k; P& C) x0 g" \& u
下列哪项是不相关联的转换配方问题?* K+ m+ ~( t/ T& e/ t; C
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:! t1 b& w2 m6 P e8 s
从供应商采购的物品的品质或成本叫什么
5 L8 S( l9 S: N2 Y& b9 ?5 w# NA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 F1 v: m' R! ?+ y0 h: s在新货到来之前用于日常所求的必要库存量叫什么; e( R0 V5 I5 a& @& v [
A:Parstock 基本日常最低库存
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. @* Z5 g, u1 [. Y1 u" A/ t$ l41.Which of the following abbreviations is used to describe the proper rotation of stock?: L" e2 B; {5 S) z
下面那个缩写是用来表明正常库存流程?
) J9 O3 j9 _/ T5 D# QA:FIFO=FIRST IN FIRST OUT 先进先出( ?; u7 w, y, A; k0 g
! q: h, r, A2 S# C! K" V2 j7 b42.Which of the following knives is used to turn vegetables?
% `. c$ U( B \8 j* J: [4 F* q0 k( n1 V下面的那把刀是用来打开蔬菜吗?
$ y! L3 Z% A# X' e7 j* r6 ^A:Bird's beak knife 鸟嘴刀! b1 ~6 I. A% v! _* K/ O
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
/ d3 u6 V' o$ a0 Z3 ]6 d即时读温度计最好用于那方面?' \0 E5 ~7 C2 r
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ j9 Y' w0 Q4 H8 C/ L2 L+ H
9 u* o9 w# g# f+ `! J3 l' H! D44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* W; H1 l) c% f/ r, q: `5 p! ^% b
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 ]: p, o5 h1 |, f3 s
A:Cast iron 铸铁
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6 H* c* @1 T! Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ [' w+ S' M i0 R s
哪件装备下面有一个可移动的碗和一个S形叶片?
9 n3 \/ B" o( p$ t+ XA:Food processor 食品加工机: g- N& @- {7 W1 H0 k' G& A& E
http://www.google.com.hk/search? ... iw=1263&bih=572
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# q) v, r3 T( G5 Y" _% c8 w46.Which of the following is not a rule for knife safety?4 R- j: S. A+ t3 I% g& d
下列哪项不是用刀的安全规则?5 m% u0 o4 e0 }, i" V
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 N9 |6 b) ^. Q' ?4 ]
: a1 J% r2 `* Z0 [8 I1 i47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& K% ~$ `3 u* } U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* D3 [0 k. Z3 U9 v! fA:RondellES
K1 i- X ]% S7 u [' uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* E) W/ d) F$ x
. K3 p9 V d. p" m5 U( X& t! x48.Which of the following is a diced cut used to garnish soups?& v' w( B8 E. O. r4 g, v" N
下列哪项是切成小方块用于汤的装饰?
; |/ j! G6 M) e( qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ j. p7 G8 G( e' _0 z. K4 ^: s1 i
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 u3 s" ^2 s" ^
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!!——* T9 D6 e9 x2 N: N
A:Gaufrette
4 p7 |7 z5 k! `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' q% F2 u/ l: V9 O( e4 `7 ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572 w" {/ Q+ ?0 R. e
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?' {( E% \2 F- C/ ]9 q1 ]9 v
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)
, r3 _- s2 ] ^# @$ T% V% SA:Cilantro 胡荽叶 香菜* G* R) {% g- s: z
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 z2 r6 p! h5 R9 a$ N& ^
# ^" W3 W9 d2 Q7 l60.Allspice is made from:
( \/ j, D/ D* V' Y/ R/ ? 多香果, 多香果香料是什么% r* q" f2 Z. @+ n) u% b
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ P( Z8 \, w- [' h
A:A dried berry 干浆果: D* @2 J, f0 k0 f
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61.Which of the following are used to make a sachet d'épices?
: B; n; H# Q |, O下列哪些是用来做香包德épices?
5 N Y. g; g1 T$ t* N4 D2 ~) @http://www.sachetcatering.com/- L2 V) D* [0 L( J% X; x
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?( H4 g- X& ^$ o
下列哪项不是酱油调味品的?: U2 G4 u9 d) d& ^. @# d
A:Wasabi 日本辣根: b0 o7 I9 E/ E0 h1 z
% n4 | O6 c7 M4 L4 F% c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:5 D( [3 h# E# } A$ P, j3 L& u
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:6 Q+ ]+ y9 R) k0 |! ^# S
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?6 F& @- S9 Y, F+ ?( v. g* N% |
下列哪个步骤是不是正确的蛋清搅打程序?
+ S( Q7 m9 s. F$ T# p' oA:Allow to rest before use. 允许休息后方可使用。5 ?; x' y" O: M+ @: _
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
! k' v3 d5 w& [ U/ P8 Y+ UA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 {% K: h# d$ W! T' `: K
炼乳是一种浓缩牛奶 是去除什么做的5 y B7 J, [: t1 T$ R
A:60% of the water 60%的水
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9 _) {9 M# t8 D2 l% m' o67.A method of cooking that transfers heat through a liquid or gas is:
4 s8 s+ D7 `# t, p7 Q4 H一种烹饪方法,通过转移液体或气体是:
/ o$ q3 K. j5 N) g$ B" PA:Convection 对流6 K/ s& p7 q6 [4 j5 p$ L
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68.The cooking of starches is known as 烹调的淀粉被称为; ^1 o% t/ c6 c1 y( B6 m% Q
A:Gelatinization 糊化) ?" N9 e6 Z" {1 t. g) X2 f
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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?
) f3 p, R% w3 |. y: V* y8 ~5 aA:Braising 烤
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. W/ @4 u' g* H- v2 I& j$ i# J) j70.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:
5 N4 u+ f- `3 S: h; fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理$ }) v. ?/ S; k
8 ^% U! P$ T2 s71.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 |' z+ U$ E! z, a' i, Q4 ]8 O5 jA:Fumet 原汁
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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: U5 ?7 G" j5 Y
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜5 f; f) Q0 c' S, x: U
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73.Which of the following is a principle not used in stock making?
+ H' P' s8 N1 q下列哪一项不是用于制造高汤(低汤)的原则?! @0 D( v) |3 o1 M$ b6 d7 j
A:Start the stock in hot water.开始在热水中操作
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2 i' o& A1 p) g, b0 R( B74.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
( V5 W( b7 H% G a7 B; I7 mA:Remouillage 法语熬汤
+ z A u; T8 k6 M$ [5 yhttp://www.haibao.cn/blog/post/176242.htm |
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