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26.The chef who is credited with bringing grande cuisine to the forefront is:
, o! K. P% E5 W0 F+ L哪位厨师最早带来高水准浮夸的美食% S" h- H4 ^" O/ U
AAntonin Carême 人名 安东尼·卡罗美
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1 }6 b8 J2 G+ n3 W( p) O# N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 }! \5 {/ G k1 S9 _4 k6 |& j下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! j, _+ c) Y; I; F" G( X
A:Cast-iron stoves 壁炉% @8 u: j% S/ e! N0 W
http://www.usstove.com/products.php?id=6
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. i- y# g) B* d! @8 u3 @28.The French term used to describe the roundsman, or swing cook, is:/ s1 ^ c3 r3 A6 U* S2 ?
法国术语,用来描述roundsman,或摇摆厨师是:; F3 ]; n2 }9 b |; n0 \! I0 z
A:Tournant 图尔南
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29.Another term for the wine steward is:
; t$ f3 u9 M7 g% m) E, K0 D' T葡萄酒侍酒师的另一个术语是:1 {$ Y; v; o$ ^- M( }" s$ R
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:" H* Z' k- Y; r8 L r5 d
霉菌,酵母菌和真菌是一个神马例子
0 e7 X0 U$ F4 K7 C3 f: z1 X/ [A:Biological hazard 生物危害
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# ?0 E8 a5 I4 u# D& F$ w31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ H3 J6 {+ G8 T( e- i" ^9 `根据加拿大食品检验局,食品的危险温度区在多少之间:) u8 h- q3 H6 r+ F+ N) }
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:2 c6 F/ G" Q+ t/ I9 J+ l! J& T5 F
所有细菌生存需要以下哪些内容:8 }) w0 g# ^: E
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?0 w h# ]3 ]" Y( P
以下哪项正确表示了HACCP体系的关键控制点?
; g/ a2 `0 C$ S$ t# WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" V- s9 k* y% \, x* U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?
" U" D4 I% M/ ^4 D3 x1 u下列哪一个不是碳水化合物的例子?! Q# m( f: u; m$ [% y+ `3 r& K" |
A:Essential nutrients 必需的营养物质
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( I/ O: d7 L, m R35.The process by which a liquid fat is made solid is called:6 x+ K& S' h! I( h0 Z$ G
液体脂肪做成固体这个过程叫什么
& A2 v I; K8 G9 C6 J; D' WA:Hydrogenation 氢化5 }0 K& i! L" z
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36.Which of the following is not an example of a fat substitute?* f _4 F8 H4 b) ?8 d
下列哪项不是脂肪替代品的一个例子
k9 _: }5 ^' d& Z& V9 lA:Acesulfame K 安赛蜜K表
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$ |* q- E% C& K0 C6 P2 e) d37.Health Canada requires that a product labelled "fat free" contain:
9 A. X- q! J4 _# {% Y; g& Z8 i加拿大卫生部要求的产品标有“不含脂肪“包括:8 d( f3 \' u& k7 @9 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: H0 x5 M# E+ R38.Which of the following is not a problem associated with converting recipes?2 _5 M8 E; n; B9 o. }
下列哪项是不相关联的转换配方问题?
' D! ~, d6 \0 q: S5 E# x/ a. e0 dA:Unit cost 单位成本; _' m$ z% z# z
L. T* T* z) D! P2 g, T% v39.The condition or cost of an item as it is purchased from the supplier is called:
+ t* ^: S* o+ k" @8 m: ^从供应商采购的物品的品质或成本叫什么
8 h& M- O2 P* O6 N' G: `A: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 H a8 }& u& g. f8 B在新货到来之前用于日常所求的必要库存量叫什么2 c& I6 _$ T9 B$ m; K
A:Parstock 基本日常最低库存
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4 u* F( a7 W+ Q- |) u6 m% I* D41.Which of the following abbreviations is used to describe the proper rotation of stock?% W, ]2 m2 B" W. x3 o
下面那个缩写是用来表明正常库存流程?$ Y* F+ }4 ^; X* k" e) O
A:FIFO=FIRST IN FIRST OUT 先进先出* S. T9 l; m& q, p% p. B- }
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42.Which of the following knives is used to turn vegetables?3 X- V e& ~4 m0 u
下面的那把刀是用来打开蔬菜吗?
3 I/ }! [$ x2 U/ I& {A:Bird's beak knife 鸟嘴刀
0 `: q% Q9 @& l8 t1 W* t4 Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% v. H4 `* t/ `. t
- L d7 ]' o; \2 o m5 n43.What is an instant-read thermometer best used for?
8 `; _3 ?- `: N" u8 L" s, W即时读温度计最好用于那方面?
! X2 n4 o% U: n* ~3 t# eA:Checking the internal temperature of a roast 检查被考物品的内部温度9 ^ J/ p( D# O; w
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?0 B( Z$ B4 E/ f9 i" T! ~" l/ y
下列哪些金属材料受热均匀,通常用在铁板而且非常重, ^' H5 z0 f3 s& A5 j8 J, ^
A:Cast iron 铸铁
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~ p# X9 c, u7 A& h0 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, A2 M! v, E5 b3 K i6 U2 j- l) {哪件装备下面有一个可移动的碗和一个S形叶片?4 }" k0 S+ ~! B/ f
A:Food processor 食品加工机! i/ O! R; k: Z8 r' @
http://www.google.com.hk/search? ... iw=1263&bih=5723 R# @6 _( g% U; R) C, i1 X
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46.Which of the following is not a rule for knife safety?" _# g- {9 G$ T( C
下列哪项不是用刀的安全规则?
3 N2 w3 m# G: v& N7 I4 AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& R7 p% Z$ B% ~# k2 q# v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:6 K4 e" j q5 j9 J: i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ B) ]% E9 C& |7 v1 z. D6 X. cA:RondellES ; E' ?; m2 g8 V3 @% y: P
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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# o" a% X2 h8 P% z [& q% f48.Which of the following is a diced cut used to garnish soups?# x. E; N: R! d& _
下列哪项是切成小方块用于汤的装饰?
2 O T3 Y0 n: q4 D/ OA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) q" ^( `! j3 X
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 G7 F s' [3 O8 W i; L& e6 J$ Q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!!——' @" b- s& x2 v& m0 t6 }5 H. ^
A:Gaufrette
+ d9 f1 U3 C: k: v/ Cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, ?% | k9 ?9 T8 I( Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ c; i& m. n5 n" h/ w7 u2 j% F3 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572* e4 C7 {' @- v
' L/ _4 G- K+ ?7 v2 B6 K& M4 T50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* j6 E. P/ _& z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)7 D, a& M& ?5 v7 w
A:Cilantro 胡荽叶 香菜
2 B( F9 @* N' p( |( _http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 Q. D& X" F: w0 |6 E& Z7 V
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60.Allspice is made from:# Q1 o$ A+ b+ ~" z% o8 M
多香果, 多香果香料是什么
8 T! y+ _7 S& g& _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 b* ]$ w9 { H* d1 ~+ F& o
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?+ y& T: s" E# j6 u$ p; r2 [7 s
下列哪些是用来做香包德épices?
5 d9 F; f D" O. U# ^% Hhttp://www.sachetcatering.com/
, b5 z! z4 H; ?; K* y+ SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ {5 I: o! R b6 f
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62.Which of the following condiments are not soy based?& L# K$ v' v$ F0 X5 Q
下列哪项不是酱油调味品的?
9 c* j! @& l# H5 N0 `7 v+ uA: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:+ |+ ?+ Q( f; m, D# g
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:" K- l0 `! ?# |9 e; V8 C
A:Pasteurization 巴氏杀菌7 ^3 E: ?! j1 n/ x
$ {3 M3 m3 @- _# L$ k/ {' ]$ Z64.Which of the following steps is not the correct procedure for whipping egg whites?
; A: R Y1 x* L- I& p1 ~下列哪个步骤是不是正确的蛋清搅打程序?
" Z$ c# E0 W( x$ Q% S5 l7 gA: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: d2 j5 P/ p$ r4 M/ ?: p
A:56g and 63g 56克和63克4 E2 ?$ C1 r$ Q+ H V% D
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66.Evaporated milk is a concentrated milk that is produced by removing* \3 K$ `) |, O' l2 [
炼乳是一种浓缩牛奶 是去除什么做的% f$ G! T" c: u4 m2 _7 T
A:60% of the water 60%的水; F \' O8 I& J" _. U& h
. i h9 W3 N; n4 ]& W! ?67.A method of cooking that transfers heat through a liquid or gas is:/ x( m6 |, a9 I
一种烹饪方法,通过转移液体或气体是:0 B1 g- ^# o7 p" K7 U
A:Convection 对流5 N- ^8 ]! X% {) z# r, n
" E" V- w$ k i68.The cooking of starches is known as 烹调的淀粉被称为
: i2 ~" b& v: a6 \ kA:Gelatinization 糊化4 s2 J$ U0 @/ y/ W
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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?
$ `2 G) Q7 S1 a, YA: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:
$ ?( m3 B, ]" B$ oA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' d5 z% x ^, a' K$ A. M1 d; z1 [
) k8 c! C& I9 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
7 T: Y" i( s: k0 P ^# c \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- L' T; ?6 u' N
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ _) |& c# V! H2 u9 X- i; ?, I
/ n) S5 B1 a( n73.Which of the following is a principle not used in stock making?# `, U" C8 @4 w. I/ F) d
下列哪一项不是用于制造高汤(低汤)的原则?( }( x/ n$ X P* B1 g! A' \* R( \
A:Start the stock in hot water.开始在热水中操作
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! B) ?; m2 I/ j- {5 y" T74.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
/ Q7 I( V* A3 L5 Z8 u2 cA:Remouillage 法语熬汤
3 M9 a# B2 e; j5 M8 k) ?http://www.haibao.cn/blog/post/176242.htm |
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