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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:
. G: z' ]" H! r1 n3 ^; R# A; v: f哪位厨师最早带来高水准浮夸的美食9 a, h! j2 q# \0 O4 f
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:
/ k4 [- n( L6 X1 g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 n$ h! a& m8 b |A:Cast-iron stoves 壁炉! G) m& v0 w# f" r
http://www.usstove.com/products.php?id=6
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" I8 p% j4 O; q$ I6 w) M28.The French term used to describe the roundsman, or swing cook, is:
. H8 T3 Y" `9 s# e# Q! {8 h法国术语,用来描述roundsman,或摇摆厨师是:
& z3 {* b$ S1 T$ S `1 Q# ?A:Tournant 图尔南
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29.Another term for the wine steward is:
, ]! r4 J+ p3 T" f) f+ S+ L葡萄酒侍酒师的另一个术语是:" Z% z- \7 x3 |4 k/ w# k
A: Sommelier 侍酒师
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/ S/ O! @4 g, p7 f' ?/ Y$ w0 M1 t30.Molds, yeasts and fungi are examples of a:
) Y" L1 ]3 R* I- D霉菌,酵母菌和真菌是一个神马例子9 |: q. g5 o% \, c u# `
A:Biological hazard 生物危害6 X# d3 k! g$ ?7 ^
8 K/ \2 v0 d# D/ d; s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: m0 G/ a# v7 `) e- u. g根据加拿大食品检验局,食品的危险温度区在多少之间:; X; o) p( t1 [; ]6 i, Z" i( T3 i
A:40° and 140°F (4–60°C) 4-60度
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8 T9 I5 t% P+ P+ Y32.All bacteria need the following for survival:0 X. R9 }) c- {
所有细菌生存需要以下哪些内容:( ]# }+ J# m- ^ J- m9 s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值+ D# n0 T4 z( I% q( q9 q
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33.Which of the following correctly represent critical control points in a HACCP system?
/ V" T( F) _+ S9 n) B+ r# _" `以下哪项正确表示了HACCP体系的关键控制点?; E- o4 k$ }! a( |4 U; ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( r6 @3 M! O. Z$ l' B! w$ g食谱,接收,储存,准备,烹饪,保温,冷却,再加热) f x2 ~4 c6 n: [* G x5 e
; X+ y" S$ M) f, N5 p+ [1 n6 f34.Which of the following is not an example of a carbohydrate?
# ]: l; E3 F% W, X* S; @, b3 q6 a4 P* J下列哪一个不是碳水化合物的例子?/ L6 }- L- v+ {1 m, f
A:Essential nutrients 必需的营养物质
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x. u& l9 M7 G; |5 z0 n; ^3 \35.The process by which a liquid fat is made solid is called: G2 Q" {0 U* |+ A
液体脂肪做成固体这个过程叫什么* O" l" l! K+ c+ M% p! V% V
A:Hydrogenation 氢化5 _% S) V: F, S. K- ]5 `3 M
9 q- q4 F. |' h0 k1 h" {36.Which of the following is not an example of a fat substitute?( n5 N! X4 V6 L/ g$ p6 x/ D% I
下列哪项不是脂肪替代品的一个例子
. _/ a; i8 [9 i. YA:Acesulfame K 安赛蜜K表
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, P) B* B( e3 Q7 D% U; T6 B; N; \37.Health Canada requires that a product labelled "fat free" contain:
, Q& }! {1 g. k( R加拿大卫生部要求的产品标有“不含脂肪“包括:
* Q9 G: @. @% j5 p: KA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& n: c0 |6 |* _" n
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38.Which of the following is not a problem associated with converting recipes?
7 g( K6 g- ?& S* Y. r, T下列哪项是不相关联的转换配方问题?
% d2 x, g$ G; G* g9 P' t) ?; }# f; ]A:Unit cost 单位成本/ {/ f7 Y7 ~2 q6 X0 e0 h
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 ]& h& ?+ `% k1 k从供应商采购的物品的品质或成本叫什么
9 A, f! O. P& p' Y" Y. a$ uA:As-purchased cost 购买的费用) J- J/ J/ `5 t, C: f5 n8 r
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
- O. Z6 m8 K, t: e8 |0 r9 b9 Y7 p4 ?+ ]在新货到来之前用于日常所求的必要库存量叫什么
% g$ Y: F1 G% g2 a; UA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! {, e; b( `$ m+ h. G/ I4 w& K/ G# _下面那个缩写是用来表明正常库存流程?
$ i4 r0 F. U/ D( ^3 {" ?A:FIFO=FIRST IN FIRST OUT 先进先出
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8 {6 d6 w) K( M, u. |42.Which of the following knives is used to turn vegetables?
: n) b, |. U. {下面的那把刀是用来打开蔬菜吗?2 ?5 [9 }1 e: X: {. g$ m- w
A:Bird's beak knife 鸟嘴刀
, ~& d% a" U+ J7 Ahttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?9 r/ G. e/ \8 Z. q
即时读温度计最好用于那方面?
) R3 X, |8 {* [0 nA:Checking the internal temperature of a roast 检查被考物品的内部温度: {3 e- e, R+ ?. G/ g7 `5 B
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?% T" `2 w/ q# o0 m
下列哪些金属材料受热均匀,通常用在铁板而且非常重+ U7 w2 S. y5 V5 M4 C. d: d
A:Cast iron 铸铁
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6 t( A6 _! M! ~. {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
/ M: O$ E( H; e9 H. y; V0 L哪件装备下面有一个可移动的碗和一个S形叶片?
6 F# o% ?8 k8 R$ _2 [A:Food processor 食品加工机
) _2 Z; D1 `* _& B0 Z7 Jhttp://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?
" a7 }9 c, N; [1 O& L1 s7 G下列哪项不是用刀的安全规则?1 r$ f! W: v# e/ E. A8 ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀5 X2 j5 W7 y& g0 M2 o( @4 S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. B. A0 h: O2 r. e% ]
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?. v0 q9 U' w. |# L. J& G' b
A:RondellES
8 A/ b' ?4 H! o0 shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting* R+ e, z$ a! p4 o5 {
r) p3 O) ]& A5 b8 O1 a48.Which of the following is a diced cut used to garnish soups?
3 F" c; z# O8 v1 b7 h下列哪项是切成小方块用于汤的装饰?
0 l7 @( q, B8 i3 Y. XA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. c# t! M7 U2 i4 Q
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. i+ E3 B+ ` B0 `# M; a
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!!——& t# J3 U* M( R9 W: i
A:Gaufrette
_% E* y0 F) c6 O L, \2 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, ?+ m( E9 U4 I7 i# f1 @( |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- @# N+ F7 M ]4 l
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5729 D; s0 q) a& s, R) |7 M8 X0 ]. w
1 _/ j* `5 u7 ~1 D! r, e2 L9 v50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ E. H5 ^" ]7 Q s7 j1 o
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)
: Y4 b" ]9 u0 _1 CA:Cilantro 胡荽叶 香菜" k2 M ~5 U; i i$ v3 Z, o
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:* _7 {1 ?- n9 x$ l3 a# }) h
多香果, 多香果香料是什么! o" l2 b8 E0 X4 K6 c: i( d' m
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 ^, Z& {9 X2 ~A:A dried berry 干浆果( q* D1 u& `# f- M* o8 v7 E
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61.Which of the following are used to make a sachet d'épices?
. g3 o7 z$ ~1 o下列哪些是用来做香包德épices?
; H& F; A4 L$ B' A: C7 ihttp://www.sachetcatering.com/
* _0 m6 n0 r! e9 D5 V$ lA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! B* T5 Y' v7 V62.Which of the following condiments are not soy based?. ~5 C0 T9 E3 F! C. z; W
下列哪项不是酱油调味品的?
- Y/ ?. h" k: y* k7 m4 NA:Wasabi 日本辣根
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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:
# r1 M& n3 N9 b0 ?( H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 K3 Y* R3 T6 l; z, k$ Q8 \6 dA:Pasteurization 巴氏杀菌2 ` \3 a) w ^' c5 C, W2 Q
' @3 m0 n/ z. e$ g64.Which of the following steps is not the correct procedure for whipping egg whites?+ E G% q3 f4 ?" A
下列哪个步骤是不是正确的蛋清搅打程序?
6 _9 P; V' O0 I4 v! p' n* hA: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:
$ q1 O i9 X7 G( OA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing8 J( X" W5 T2 _: K% b- c/ @
炼乳是一种浓缩牛奶 是去除什么做的8 k3 t( X' w% D7 z' v5 z
A:60% of the water 60%的水5 F' d, L3 w, v5 t& e& O7 |$ |4 G
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67.A method of cooking that transfers heat through a liquid or gas is:
# H, c: u; i/ R$ Q- ?9 v! H3 h5 k一种烹饪方法,通过转移液体或气体是:+ d5 B6 Z' E/ t l* f. j4 h# C
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
6 [1 K( u# }7 e, h% y, fA:Gelatinization 糊化
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# @1 Y2 h7 ~# T9 g$ G! {. I4 i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?, k/ [% M1 c; v1 v) w$ \
A:Braising 烤
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9 Y7 N' \3 k% L: E z70.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:
& ]- [4 Y# v. I- K; F: u8 @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
) t1 |! O) B! b4 d" v) Z. lA:Fumet 原汁) c1 U8 e! ~) J Y8 o9 R3 v
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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- ]3 J9 ~$ P9 C6 X' M
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?5 F7 Q M0 B- J
下列哪一项不是用于制造高汤(低汤)的原则?
0 ?6 V) H/ @* t- K9 K: H* fA: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
# x$ U0 L" p0 E( D: _! }% xA:Remouillage 法语熬汤; q0 e! m4 `3 P" B9 t0 C5 A# k
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