 鲜花( 33)  鸡蛋( 0)
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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:
' k# ?3 D# r. _: [6 o哪位厨师最早带来高水准浮夸的美食9 O1 ?$ n8 n' P, F0 X
AAntonin Carême 人名 安东尼·卡罗美& Z4 B" F- b0 q! l% b2 j
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- L2 ?: m" _' U5 ^- 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 。
$ x2 ?: y/ M4 z* C, ` B. t+ sA:Cast-iron stoves 壁炉
) Z1 q% o- N3 J0 dhttp://www.usstove.com/products.php?id=6! ^( D) U6 k# V4 v9 A! m
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28.The French term used to describe the roundsman, or swing cook, is:$ Y9 D2 i2 m3 v
法国术语,用来描述roundsman,或摇摆厨师是:
5 {, q7 k+ z& _$ I5 ^A:Tournant 图尔南% |0 N2 Q* v' k6 G5 s+ E. a: w$ m# `
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29.Another term for the wine steward is:: z# B$ E# _* i0 {3 k8 m8 s1 {" L
葡萄酒侍酒师的另一个术语是:
3 W7 }3 u$ ]! L% @; lA: Sommelier 侍酒师1 o5 e6 l2 @4 U+ E
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30.Molds, yeasts and fungi are examples of a:, t1 Y h( X$ Q" [: S& v7 _
霉菌,酵母菌和真菌是一个神马例子6 g M" k" Y n" N. |9 S; Q
A:Biological hazard 生物危害
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$ r+ B0 w3 N) c- Y31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 s6 \% ]* z+ R- \+ R* i# {根据加拿大食品检验局,食品的危险温度区在多少之间:$ f2 D' ?4 v3 h' ^
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:! ?" Q& Q. Z" T5 L
所有细菌生存需要以下哪些内容:
# p1 F* V3 O) r: S9 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值) x& L+ x( E2 S0 o8 O
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33.Which of the following correctly represent critical control points in a HACCP system? _- P$ X- Q# q% O% \% ~
以下哪项正确表示了HACCP体系的关键控制点?3 |" H$ K: m- u8 }2 L
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating : |6 V8 O+ O: i3 l
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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$ Z" }; S8 r7 F$ _) j- n34.Which of the following is not an example of a carbohydrate?0 u( j" t) V' f! `% d
下列哪一个不是碳水化合物的例子?
; K0 I# V( ?9 y3 }A:Essential nutrients 必需的营养物质
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4 y! V9 i. d9 E2 k35.The process by which a liquid fat is made solid is called:
2 ~7 ^5 K" c/ S液体脂肪做成固体这个过程叫什么0 g- Q+ p8 n' ~4 C3 C
A:Hydrogenation 氢化* B1 ~ ^# p' U0 I+ Z
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36.Which of the following is not an example of a fat substitute?: c( [' I" E. s$ T5 r. ?# c3 D- I
下列哪项不是脂肪替代品的一个例子$ n' o2 T3 a+ A) N
A:Acesulfame K 安赛蜜K表" J2 z" Q) Z2 L* Q. b& ]
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37.Health Canada requires that a product labelled "fat free" contain:* R9 W' S$ S. I0 a
加拿大卫生部要求的产品标有“不含脂肪“包括:
3 c& M* v# ^* D5 lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ l4 @8 m* V; H1 L$ {; ]2 G0 {2 ~8 i
8 N$ o$ M8 l$ w+ ?! P38.Which of the following is not a problem associated with converting recipes?
* D+ ~ F3 S q w/ x, P下列哪项是不相关联的转换配方问题?( b; K# J: \( \! ^0 ^. M
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
# t7 P1 D4 i; I+ f/ [5 P$ \" z& {从供应商采购的物品的品质或成本叫什么
* g7 i0 b7 j/ bA:As-purchased cost 购买的费用3 Y7 a/ k! o" L( h: P, v
" s/ `0 f) }: t: G* c; m40.The amount of stock necessary to cover operating needs between deliveries is known as:
# z- P3 v7 b6 Q9 } r b0 W% H在新货到来之前用于日常所求的必要库存量叫什么
0 ]8 l, a) T+ J/ U m1 qA:Parstock 基本日常最低库存+ O: }1 O9 V# c9 E' p1 j
1 W0 R- D; v$ \" H41.Which of the following abbreviations is used to describe the proper rotation of stock?. Q* ~/ g# Z: O$ I2 q0 V
下面那个缩写是用来表明正常库存流程?
1 r& W0 U+ ^ X- F& s% \A:FIFO=FIRST IN FIRST OUT 先进先出( l3 `, i4 @& r+ ~
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42.Which of the following knives is used to turn vegetables?
1 X: \2 D2 }0 O下面的那把刀是用来打开蔬菜吗?
; D3 i: ]( r: C/ L" {A:Bird's beak knife 鸟嘴刀
/ o4 z9 K: |& Rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 a* ?" L! b( r43.What is an instant-read thermometer best used for?
8 O5 [+ O! c2 Q即时读温度计最好用于那方面?# _. }* P0 ~. q' \) j
A:Checking the internal temperature of a roast 检查被考物品的内部温度! m7 N* ^0 H% R7 w& |3 j
$ `8 v+ b; | Z2 S$ S5 Q; q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
1 \" [5 _7 E2 D' E$ |- g+ y下列哪些金属材料受热均匀,通常用在铁板而且非常重7 u( m; r0 Y& o
A:Cast iron 铸铁
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) P* t$ U( I n6 y) p! ?/ T. G45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! M) h& K9 |" ^, ^" {哪件装备下面有一个可移动的碗和一个S形叶片?
2 O# q0 n) p( T' R l7 ^; C8 ]A:Food processor 食品加工机
; p" a7 n+ f: U" ?" ^- a* s! Fhttp://www.google.com.hk/search? ... iw=1263&bih=572) l+ M- L3 S# j* s
6 l' d8 B' W2 J5 x, f46.Which of the following is not a rule for knife safety?9 H. v6 j1 }9 s1 t. S
下列哪项不是用刀的安全规则?: R' M/ L5 P- S- y$ j. L
A: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:
4 j4 A4 @7 \ x* a5 W, o; A! g把圆柱形蔬菜或者水果切成圆片状(光盘状)是?1 W* T' n$ D7 R5 b7 C/ P* j
A:RondellES
; U" J2 S; j) T* @7 m4 @8 V$ Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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: D' O. e0 v4 ]% |9 _5 R48.Which of the following is a diced cut used to garnish soups?: f9 w, `" d4 C/ A
下列哪项是切成小方块用于汤的装饰?& `, j0 j# k/ ~
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ {' `/ z4 I% m* w. N( J2 G" w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?3 S4 ^& F3 M# ^8 P8 r
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!!——
; Z% z' g* N M7 | M3 \- a) r* mA:Gaufrette
& P' E& ]9 |" nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
j! p+ b8 j% M- R9 |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
H* t; } ?9 z! CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! X! a0 z* O B0 u50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, o3 z! u! 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)9 ]0 W2 f- N3 v G8 c- Z
A:Cilantro 胡荽叶 香菜5 w: ~4 ]' L7 h) z4 \# D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx+ A; ^- U0 L: R- o
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60.Allspice is made from:
: [' `( D! |2 I) ~ 多香果, 多香果香料是什么
/ S5 U @9 x" P3 ]( a& E/ Z: ^ Hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( d6 V* Z7 |! a" c6 mA:A dried berry 干浆果
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) H5 @/ V% ]6 Z7 c! I2 d61.Which of the following are used to make a sachet d'épices?
% c7 k7 S' h% \, q, { `下列哪些是用来做香包德épices?
8 m+ r4 B5 ` o c4 w% w/ J6 ehttp://www.sachetcatering.com/5 R$ Z5 {& S0 `7 B
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?# B& A" c, P3 {$ D- w
下列哪项不是酱油调味品的?
5 N% K* V7 c& x( i O8 U; TA:Wasabi 日本辣根& I* p( W+ \$ }7 Q, Q4 d$ y
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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:2 K( |/ g; R6 y, F6 P P
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 u5 @* C7 R, o7 S7 Q
A:Pasteurization 巴氏杀菌6 I9 [4 r/ k3 Y9 D- a% Y
2 g: Q: A6 J: w- T+ x: j64.Which of the following steps is not the correct procedure for whipping egg whites?2 o S) _$ X2 {
下列哪个步骤是不是正确的蛋清搅打程序?
) A1 T ?+ w. F$ s5 l3 dA:Allow to rest before use. 允许休息后方可使用。
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) p. }+ K! y: H" _/ s65.The weight of a large egg is between:一个大鸡蛋重量介于:
' A9 Q" b# C( ]. |4 ~+ I& XA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing- i O' U0 P9 K e' v! {# x. C7 \
炼乳是一种浓缩牛奶 是去除什么做的
9 V+ s2 T4 j9 qA:60% of the water 60%的水4 }* r. |; I9 e j
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67.A method of cooking that transfers heat through a liquid or gas is:
5 D, e m* Z. {; B: ?, T0 N* c6 s一种烹饪方法,通过转移液体或气体是:
c- ^, w, z5 t% `0 nA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 a- j( \( x, e5 I8 zA:Gelatinization 糊化; g- K& H `: f
8 O; E/ w3 N+ m: d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
1 q" t( o2 b: ?" LA:Braising 烤
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! e. a$ J5 O4 i- U* Q8 f* A9 e70.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:* m2 ~" ^' S# X' ^3 q" i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理 `! ~ w _ J8 d o, i- G
! O4 @7 u# h( [/ b' V71.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$ z6 ]% r/ O7 o# d2 n- V& U
A:Fumet 原汁
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4 m/ n" R" s: [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
6 p3 }# C/ u- q3 QA: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?& z3 X6 j( X, F9 n, x3 m8 D* ]
下列哪一项不是用于制造高汤(低汤)的原则?' @% ~ y: P% c2 j) r7 C6 H
A:Start the stock in hot water.开始在热水中操作9 y& P6 x- h; T! u0 P1 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
( S# p! r. {& Q+ l, ~$ Y1 o+ ZA:Remouillage 法语熬汤
1 l* N* G: r6 f# @+ N% D( Ahttp://www.haibao.cn/blog/post/176242.htm |
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