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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:
6 _/ Q! I+ {5 K8 L哪位厨师最早带来高水准浮夸的美食, r; Q. E9 c4 f( g5 i
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:& u; ?7 E3 }6 N( S( t6 [
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& w3 ~: S" E5 o0 v! sA:Cast-iron stoves 壁炉
P6 L0 C* F0 u; a9 d- C6 N6 lhttp://www.usstove.com/products.php?id=6& t+ j8 @$ t9 Y g# X
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28.The French term used to describe the roundsman, or swing cook, is:2 e+ t+ ]2 ?# u8 s7 z
法国术语,用来描述roundsman,或摇摆厨师是:% M& y; m, t3 r+ q6 d
A:Tournant 图尔南 s' \; }* A3 a6 K. C3 z0 ^2 F X
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29.Another term for the wine steward is:
, V$ w p4 Q( o. _ a. B5 b. S5 D# Q葡萄酒侍酒师的另一个术语是:& c' o0 }, Z3 U5 A* |6 e* d. \
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:
4 ^2 u" R0 V! `6 P' _* I$ R9 o霉菌,酵母菌和真菌是一个神马例子
4 O. W ~; D0 c% kA:Biological hazard 生物危害
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6 I) d8 w* a# e: `9 P- O- x31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! j' Z& I! T# K
根据加拿大食品检验局,食品的危险温度区在多少之间:" } z7 f! [& L3 e
A:40° and 140°F (4–60°C) 4-60度1 K) l x. S4 F5 @' d" [: m
! @8 s" `2 _& e32.All bacteria need the following for survival:
8 t4 S+ n8 z3 w6 |所有细菌生存需要以下哪些内容:
3 k2 R+ i9 |( F) `A: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?
: P2 p! M3 o4 m0 T以下哪项正确表示了HACCP体系的关键控制点?
7 ]5 m. X) n! yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating + ~& I; g- H' M: o4 k" I D1 f
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' K) b! [4 _% i- W, l# M i
" t( K/ i9 r4 I* A6 M( I34.Which of the following is not an example of a carbohydrate?/ {% m: j' j" v1 h+ R: d1 Q
下列哪一个不是碳水化合物的例子?
* K: [% o6 C+ \+ r7 O; m: `A:Essential nutrients 必需的营养物质- T4 M5 Y: ^# R) p, p: G: Q2 h
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35.The process by which a liquid fat is made solid is called:0 l i8 u9 w* ?
液体脂肪做成固体这个过程叫什么3 Q ^0 Y7 H; G( g
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?3 P' I) @- N! j" u% l6 O6 ^
下列哪项不是脂肪替代品的一个例子
9 P1 _7 m, T# b4 XA:Acesulfame K 安赛蜜K表
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* W0 e3 F# u8 l$ m% w. p% i, I" s37.Health Canada requires that a product labelled "fat free" contain:
, R4 b! | u8 e1 B. A3 T$ e加拿大卫生部要求的产品标有“不含脂肪“包括:
0 I& k4 p9 o' Q+ V) @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 o: n- [( k; M. y; \
2 S- F) K0 P9 N% Y38.Which of the following is not a problem associated with converting recipes?& ]1 Z, b5 o3 i2 W
下列哪项是不相关联的转换配方问题?" _: z. t c3 C8 F
A:Unit cost 单位成本6 [( G! Y2 T( E' ~; C7 \
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39.The condition or cost of an item as it is purchased from the supplier is called:
. i8 f5 [1 x$ Q从供应商采购的物品的品质或成本叫什么; ]6 K$ f2 B7 X
A:As-purchased cost 购买的费用. X" A1 `+ \: n# a+ c. v Q5 n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
, h+ v2 y: F& X: ~在新货到来之前用于日常所求的必要库存量叫什么# A q J V0 P! ?# ~7 G9 C6 n+ O. g
A:Parstock 基本日常最低库存* P0 Y# S' @( x* p- E! d
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41.Which of the following abbreviations is used to describe the proper rotation of stock?: `9 R/ ~0 P: M5 D
下面那个缩写是用来表明正常库存流程?
$ g, V7 q8 g6 Q; b0 xA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
' G. M% _9 j: U下面的那把刀是用来打开蔬菜吗?
6 H( d" t! H$ k" tA:Bird's beak knife 鸟嘴刀. S. ~- H2 u/ s
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ @8 W+ `6 _0 A1 ]/ E
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43.What is an instant-read thermometer best used for?
+ E- q4 {& Z. H+ |$ R即时读温度计最好用于那方面?
- b' F# G/ n1 N' ?, }% n9 j0 KA:Checking the internal temperature of a roast 检查被考物品的内部温度) ~" q) \" ]! J* S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 @3 X* G* X* x# `+ u下列哪些金属材料受热均匀,通常用在铁板而且非常重
[- m! z$ F. d6 nA:Cast iron 铸铁% k% _6 r- D0 Z j4 }2 Q
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?: N% L( V4 `0 {/ }! d
哪件装备下面有一个可移动的碗和一个S形叶片?4 c/ n+ i% \* @$ p* u, L/ D) Z
A:Food processor 食品加工机: c$ D: g: i/ w, x) \" f; [
http://www.google.com.hk/search? ... iw=1263&bih=572
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) g2 ^4 p9 j# l# @+ g+ |9 H9 `: l46.Which of the following is not a rule for knife safety?7 T8 Q9 C5 A0 q. H9 L0 l# C( I
下列哪项不是用刀的安全规则?
; r3 Y8 L8 J& d9 Z( YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( `4 z6 }0 s9 V; m4 @
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:& B4 {$ b& n8 L( T( O; W
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
1 w9 |) s$ X- H, j3 N+ d7 bA:RondellES # o& \2 E- \3 `9 [) r& T
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?
1 u: ` r/ R" U7 U4 u0 [6 I下列哪项是切成小方块用于汤的装饰?
1 g/ M" s R' r: p1 EA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) t, J# z3 ]( O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 e$ ?! ?4 h1 v! l0 g9 }
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!!——
4 C6 o% m3 `% S' eA:Gaufrette
$ G) D5 ~* D- U' h3 {thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572# a3 b" `+ l1 [: _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ x# R9 K1 X# p1 X uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 }3 J5 l( `: I: N
* p, m$ g5 v; e+ Z$ J$ F50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 e6 U" O5 b" X5 L' `* M, {$ B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)
, `0 K7 Q# q- D4 P- A' |A:Cilantro 胡荽叶 香菜3 C2 W- Q6 h# w
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% O3 _' ]: [" i. d1 V* w+ G
) n, O# H: P) }' ?0 H% \, ` ^; q60.Allspice is made from:6 I4 s$ W/ ^& L' H
多香果, 多香果香料是什么
" D% A! c( R2 o( ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
U: Q- P- h) K- ?# q, nA:A dried berry 干浆果! A; N+ \3 ~; V. r
5 I& A: x3 ^0 N6 m61.Which of the following are used to make a sachet d'épices?" ?/ k& [. B) @% ^2 o5 n
下列哪些是用来做香包德épices?
, ]& W# h7 R: b' b- Ihttp://www.sachetcatering.com/
% B/ A* C( y4 R+ v T! EA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" ]+ C+ c; S# h; u
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62.Which of the following condiments are not soy based?* I8 q9 ?' w/ X( \ h
下列哪项不是酱油调味品的?& {8 `! r1 \8 W* r
A:Wasabi 日本辣根3 v; t Y j0 H$ U+ ^% t. w
7 ?5 I9 b, T+ B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:& C2 N. T; d0 {' T: @
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:
4 M; b H8 u" i. L+ v% O# ]* eA:Pasteurization 巴氏杀菌
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5 R' m/ i7 Y4 O. ^: b$ m64.Which of the following steps is not the correct procedure for whipping egg whites?
; O* |' s, k6 [* U" s# m6 b下列哪个步骤是不是正确的蛋清搅打程序?
+ B! ?0 Z9 Z H. ^6 @* {A:Allow to rest before use. 允许休息后方可使用。* }$ f" E1 E1 t ?3 I6 z
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
# O/ `4 T( N8 A9 v1 zA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing* Y0 U) ]1 o; d2 ?& f8 q
炼乳是一种浓缩牛奶 是去除什么做的& `8 L' K4 _ @+ K1 `# @! F
A:60% of the water 60%的水
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, Q! u* W3 f$ L3 q/ {9 B67.A method of cooking that transfers heat through a liquid or gas is:; s% a+ N0 L1 K& @% f
一种烹饪方法,通过转移液体或气体是:- Q1 G+ S% t& X5 M7 \4 b0 q% 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
. V$ P; |5 K6 b: s: C0 NA:Gelatinization 糊化
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4 X7 t# Y5 k& I7 B h0 _, u69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?* D2 N+ k2 ?) E0 X, p( e& T# `7 [# g
A:Braising 烤
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+ i! F8 u9 r7 ^; M& b# @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:
% n& ?* p$ E% z; S5 Q0 r+ r: KA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理2 D Z1 H; F+ Y+ Z# b
5 d: T0 c* Q# t" L71.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, U4 W) z0 J/ x4 S2 @/ M1 E
A: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$ O9 P# c9 e8 }7 A+ l% w
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?6 N9 p+ w, [+ T: U& H
下列哪一项不是用于制造高汤(低汤)的原则?. Q' z/ Q' Z9 b+ N5 t5 o4 f8 B
A:Start the stock in hot water.开始在热水中操作
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2 ^% k$ Z# [ A1 R; W4 g74.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
% e& K) ?* r, S. W5 O& dA:Remouillage 法语熬汤0 |4 e! z/ i& g' Z
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