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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:
3 ]: c' P% @1 w哪位厨师最早带来高水准浮夸的美食1 x: X) X! C" P& Z- Q
AAntonin Carême 人名 安东尼·卡罗美
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; {6 O$ D2 O4 M4 B1 @ m: @5 b+ [27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" n6 \8 q( f# {4 C& {! x5 r; P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
* U. T$ q( ~$ \+ B D& g( T8 E% aA:Cast-iron stoves 壁炉
6 W3 J% X+ P; B$ c: Zhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:7 x5 X' d- U% a
法国术语,用来描述roundsman,或摇摆厨师是:/ G6 ]3 j% q# h+ d
A:Tournant 图尔南
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9 T( F, ~6 X) W29.Another term for the wine steward is:
$ e8 U s$ T! w) }4 [9 v葡萄酒侍酒师的另一个术语是:! X# Z! `& R7 {1 P5 D) B. j! G& L
A: Sommelier 侍酒师
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$ l/ C3 J9 I9 Z, e30.Molds, yeasts and fungi are examples of a:
5 s8 x, E7 i; b2 Y$ ]3 G/ g霉菌,酵母菌和真菌是一个神马例子
) {1 f8 d' y1 H- c3 `0 t! NA:Biological hazard 生物危害
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, o+ E$ R0 V, K/ L$ ~# q! r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! u3 c& B' ?/ f
根据加拿大食品检验局,食品的危险温度区在多少之间:1 M' |: F0 P5 k( u
A:40° and 140°F (4–60°C) 4-60度/ T' N' K! H, P* r% p2 U
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32.All bacteria need the following for survival:
0 y1 B% l) l- p所有细菌生存需要以下哪些内容:
! n. {6 M9 ^8 e% K7 u$ VA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值! t) P3 V7 ?8 e
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33.Which of the following correctly represent critical control points in a HACCP system?, ?# g2 a) c8 E( M( P
以下哪项正确表示了HACCP体系的关键控制点?! b9 @7 f4 _7 W& s2 t* ]; E( E+ C
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( Z6 z& O1 C6 |% V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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) y3 C, I1 G4 o! i1 }5 Z34.Which of the following is not an example of a carbohydrate?
0 m9 o* R6 W) P' z3 }$ F下列哪一个不是碳水化合物的例子?
6 N/ w: `/ W- |# @A:Essential nutrients 必需的营养物质; {! ]; a9 t* H3 Z' d9 |9 C/ _
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35.The process by which a liquid fat is made solid is called:
+ R" P! X# ?5 u液体脂肪做成固体这个过程叫什么; V2 E9 `. ?4 q' m8 I
A:Hydrogenation 氢化
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7 i0 L, ]! N2 N1 N8 C8 T36.Which of the following is not an example of a fat substitute?
$ Z, B% v" W' o* ? ?/ i# F下列哪项不是脂肪替代品的一个例子
" }$ _5 Z+ @( I. F' Q6 NA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 `+ `+ @# P4 j$ C$ E- {8 x% w: D
加拿大卫生部要求的产品标有“不含脂肪“包括:
& @3 P7 M' d$ f* ]( e' PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ n: T% l) z0 D! k38.Which of the following is not a problem associated with converting recipes?
8 `# Z& |8 Z- \; r3 E9 G下列哪项是不相关联的转换配方问题?
* X& ~, R }$ H7 [A:Unit cost 单位成本. N8 {, `9 d# M p6 {' O" d5 X
! b5 V8 x5 F, J4 f! \! e39.The condition or cost of an item as it is purchased from the supplier is called:
; q2 k5 a1 D& O5 U) u% S* {从供应商采购的物品的品质或成本叫什么+ X: W Q5 Q5 u% A
A:As-purchased cost 购买的费用" C& y. X9 o5 i/ ?
9 {1 ]& C8 n" t7 \40.The amount of stock necessary to cover operating needs between deliveries is known as:
- Q$ j6 C4 H9 r) c% ?在新货到来之前用于日常所求的必要库存量叫什么, C* X- y0 \4 A3 }% V( b& z( S- C* W3 Y
A:Parstock 基本日常最低库存
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% U, i; R7 m/ T1 F d41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 j/ L8 J' b# i7 u3 s下面那个缩写是用来表明正常库存流程?
8 u ?0 ]9 i" K1 Q) L' XA:FIFO=FIRST IN FIRST OUT 先进先出! T9 g5 ~: x5 P
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42.Which of the following knives is used to turn vegetables?% A* f/ M. h5 R5 _# K6 R& [/ V
下面的那把刀是用来打开蔬菜吗?3 y: s& b$ v5 ]2 g
A:Bird's beak knife 鸟嘴刀. r+ u' ?7 j# X$ Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird3 O* A; E. }- \( V+ h
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43.What is an instant-read thermometer best used for?" N+ @3 v2 G- ?! T5 x& l
即时读温度计最好用于那方面?
$ n& h8 s7 o$ dA:Checking the internal temperature of a roast 检查被考物品的内部温度
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2 I! y3 q; v, F" g" d44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 W* ?: m1 s2 V/ Y9 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重8 i4 G$ f ]3 z# H4 B3 u: f
A:Cast iron 铸铁0 x2 }4 i/ o4 Q b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 r- n# Y Y) v; G! {: `: j& m哪件装备下面有一个可移动的碗和一个S形叶片?
6 u6 ~9 K* W" @/ ~A:Food processor 食品加工机
( a, o- [# K$ {/ K ]! f4 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572" U: q( k1 e, v: m8 C! t& I
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46.Which of the following is not a rule for knife safety?* V4 d5 d1 r7 o" r2 w( c/ X
下列哪项不是用刀的安全规则?
" ~# m, j$ p1 ^* Q' ]* U% KA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# }" T* R# A( p- w
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?9 R3 D- W+ L! p2 c
A:RondellES
- f( p0 `/ V5 o; Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( I+ k4 J% N# A2 h* ~48.Which of the following is a diced cut used to garnish soups?, ]& ?; V5 W8 G7 ^0 @9 r
下列哪项是切成小方块用于汤的装饰?( T- r+ i) O/ s# J6 B# J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
( S4 _# b/ N( ~& w: O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?+ A( x3 r& P7 m' F H: 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!!——5 e. W0 g2 O$ K5 w+ f" [ `
A:Gaufrette 3 ~. p7 x+ t( C/ ^8 Y, d
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5722 X; J& s1 E7 z) u( Y2 @5 Z% N) R' g8 G
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 p' o+ F) s0 e% rGaufrette :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?
: M- n3 M5 C V$ r5 A: E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)9 {% R& p1 u3 H8 ?- \6 V7 \& y5 k
A:Cilantro 胡荽叶 香菜* u0 J' f7 t9 C$ b3 w9 Q' j2 @
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. M: b" N, ~/ }
2 a2 x5 V0 Y* Q0 o% f% |: V60.Allspice is made from:( @: b+ _" a5 ]- T+ j# `% Y
多香果, 多香果香料是什么. }$ I' V1 M: C8 o, c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ H4 W$ S2 |3 r" `$ B5 |A:A dried berry 干浆果; ~% _" {% I. W
( h+ L/ R, ^4 F5 l61.Which of the following are used to make a sachet d'épices?( h# b/ ~# c! r# |. q. u
下列哪些是用来做香包德épices?; P( c* u' N% j$ b* r+ ?7 B6 ~% d
http://www.sachetcatering.com/
- k4 |( [$ F) d( z$ ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香3 S8 N$ p5 }5 t3 X- ~; x4 J5 _
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62.Which of the following condiments are not soy based?* }8 W) {; k2 x: k
下列哪项不是酱油调味品的?
% `% ^* ~/ V; |9 h( ^A:Wasabi 日本辣根$ L" E5 I3 {, v+ ]
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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:- W9 ]% j4 B$ r! d
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 U1 O. F" D, y7 J* K1 K6 d
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?
5 n) A" O. y5 {8 J/ T下列哪个步骤是不是正确的蛋清搅打程序?6 W G# ?7 v$ H5 A5 M- o
A:Allow to rest before use. 允许休息后方可使用。3 w+ ^$ g+ W- g; F- n
/ O# J+ W3 f2 h0 ?) {1 U65.The weight of a large egg is between:一个大鸡蛋重量介于:9 V+ v' l$ M, a1 M! o
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
3 B# J- Q1 Z- f; G炼乳是一种浓缩牛奶 是去除什么做的
8 I3 x! _" A8 C5 j8 E* d3 o; pA:60% of the water 60%的水9 ?8 [8 s6 R. m5 {, T2 o
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67.A method of cooking that transfers heat through a liquid or gas is:7 k, w- u/ ^) {# _+ E7 d. u7 K2 A
一种烹饪方法,通过转移液体或气体是:
# q. |) n1 t# I- T" aA:Convection 对流& U% z# T! @& J- E! ? i. a/ W
* \$ h9 v. `3 D5 U6 E5 I- v68.The cooking of starches is known as 烹调的淀粉被称为, u5 t. b. z+ `# f* _) F; {
A:Gelatinization 糊化2 ^, z1 p8 q$ L) W( l4 v, |
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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?! ]8 i( J. j7 h- {
A:Braising 烤
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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+ ^. |; U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& t7 f" @# Z/ a/ A4 o6 J71.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
+ }: \, B6 j8 \: q2 ]. ]" x6 UA:Fumet 原汁
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% C/ e6 t6 {$ F0 [' g72.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
, R8 g9 s: g0 @7 ?A:Carrots, onion, celery 胡萝卜,洋葱,芹菜( L: D( p/ e$ C( `# H) b& N
0 P6 @* O9 T0 L$ C. K: b, r a73.Which of the following is a principle not used in stock making?7 U7 W! {; J8 M0 H2 B* ]
下列哪一项不是用于制造高汤(低汤)的原则?% _+ d0 z4 j8 X, Q
A:Start the stock in hot water.开始在热水中操作" a0 L" M }5 T9 c4 F
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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& d. x5 d L. C2 J! W2 ]+ Y1 v
A:Remouillage 法语熬汤
5 F4 L& \, a# c- @9 v1 O$ m7 I4 Ohttp://www.haibao.cn/blog/post/176242.htm |
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