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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 G) v4 O8 x, Y! q哪位厨师最早带来高水准浮夸的美食2 Z; N% x! d# |' c% A
AAntonin Carême 人名 安东尼·卡罗美
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2 u# Z7 y* z2 F# T7 B0 _- B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:5 L# U( ~# \0 i8 L! f
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% b& k k6 J9 z- X+ {
A:Cast-iron stoves 壁炉
9 J% h) j/ H/ T0 w( m, L' V' Shttp://www.usstove.com/products.php?id=6( E8 R& d% M! P& |: |! f) y0 y; u7 e0 l
7 E7 z1 ~+ u T) _6 V9 e+ P28.The French term used to describe the roundsman, or swing cook, is:+ n& w7 X7 }/ ?* e3 ]2 v
法国术语,用来描述roundsman,或摇摆厨师是:0 t# a- U3 @0 Y) i5 ^
A:Tournant 图尔南! ^) k* F" M1 V) ]4 ]
! b7 u8 F+ P9 d$ S' \: N$ I7 H29.Another term for the wine steward is:- Z* ^2 x) m# n& f: g
葡萄酒侍酒师的另一个术语是:# ^& l/ ~" G1 a, B' l" B
A: Sommelier 侍酒师
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4 U x4 t8 p: ]. W0 K30.Molds, yeasts and fungi are examples of a:
$ V3 p$ _; m- I霉菌,酵母菌和真菌是一个神马例子' D2 s; r( P& C1 j: h% i! i
A:Biological hazard 生物危害
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: q ^- P/ P1 |* C" T6 e- d31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; \! E# K7 T n* m3 r根据加拿大食品检验局,食品的危险温度区在多少之间:
7 J! W# m9 V, V! T3 j" rA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
6 v+ P# o H2 W: V9 m: U所有细菌生存需要以下哪些内容: E, K# S" r T( e8 B* o
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?
8 X T# ?0 W( q* Y8 D7 V以下哪项正确表示了HACCP体系的关键控制点?
) A2 i& F/ M8 ~4 h, pA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ! j1 K, X; n# x [
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?
* h* V. t; ~ \3 ?& S" u( [' U下列哪一个不是碳水化合物的例子?( V6 N& @& `& U9 ?- B/ U+ o- X; K3 h
A:Essential nutrients 必需的营养物质
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8 `( K$ p3 R& W) x8 V6 L35.The process by which a liquid fat is made solid is called:; `, {' E9 {- W- [
液体脂肪做成固体这个过程叫什么
3 l- b7 B8 I& z6 `( RA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?' Z9 r) E- ]. j1 T9 L: ]
下列哪项不是脂肪替代品的一个例子
2 @ v) H+ R0 E6 ^$ ?* t/ _& y2 O1 RA:Acesulfame K 安赛蜜K表+ P, r7 z$ @# B0 v6 K4 a' r, j
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37.Health Canada requires that a product labelled "fat free" contain:& g& w) d4 b: o9 K( i% D, b
加拿大卫生部要求的产品标有“不含脂肪“包括:6 p; _6 [8 g9 i1 ^2 \- y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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& o& O+ k4 w( A; m38.Which of the following is not a problem associated with converting recipes?
# N8 ^6 y1 Y$ B8 Q, i下列哪项是不相关联的转换配方问题?
8 j: y: X* [9 {/ s* }7 cA:Unit cost 单位成本5 ^0 J$ D- O& ~2 }8 w1 c9 S4 _' j
& P( Z8 ~( t0 ]- S& C' G, L39.The condition or cost of an item as it is purchased from the supplier is called:/ F e$ F2 B" g! {/ R2 Z- H2 R$ J
从供应商采购的物品的品质或成本叫什么) \7 M* g+ `4 f9 ?
A:As-purchased cost 购买的费用
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1 Y1 @3 W+ j: l- X40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 h1 g2 [3 u4 M在新货到来之前用于日常所求的必要库存量叫什么$ t1 p( S6 s9 x( W) f2 H. _ _2 ~
A:Parstock 基本日常最低库存 k! ` n; M: P$ K' i) w
U! |% a; m7 Y" V6 e3 G, V41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 l" F$ ?/ w* c下面那个缩写是用来表明正常库存流程?# r( v5 C* @8 | O0 N
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
9 U' [/ j* _ V1 Z w& W下面的那把刀是用来打开蔬菜吗?. S6 f! T" R) O5 [0 g
A:Bird's beak knife 鸟嘴刀/ {4 @5 p) W3 s! {' ^8 Q
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
$ g o5 e( g; Z6 P3 [即时读温度计最好用于那方面?
, C. ] A) m$ x2 l' m6 L" lA:Checking the internal temperature of a roast 检查被考物品的内部温度7 p, F- U6 S! M0 w* E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( ~! x8 E O6 a) ?4 h, ^下列哪些金属材料受热均匀,通常用在铁板而且非常重
) n7 c: M: V+ @4 f G8 Q, v9 SA:Cast iron 铸铁4 U: a5 \9 }% e+ ` s
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; [+ Q5 B$ |$ B' _4 R哪件装备下面有一个可移动的碗和一个S形叶片?
' W; G3 V5 t! }8 j; F4 k- u) u CA:Food processor 食品加工机 h8 j2 E" I! B; m4 M+ j
http://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?
, r9 `! W q5 c. i6 K9 A. a, k) k下列哪项不是用刀的安全规则?
; j1 c2 k3 d1 H+ F8 R% N" t0 ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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7 S& {" w1 H& \' i" p$ ]1 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
% l/ z% B0 @ m' W把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" {( v- a; Y2 r# |6 s
A:RondellES 4 {/ n/ d- K% b7 M& \1 W! s# a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) l( q* s$ z4 S/ g1 }7 W
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48.Which of the following is a diced cut used to garnish soups?5 Y* v( y" [+ T; D6 A
下列哪项是切成小方块用于汤的装饰?
1 F) q) P/ h% {$ `+ Z' o- j9 eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
; e5 Z6 Y; C: V% E/ j, K3 o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' i& m$ r4 \, b* d/ T. n
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!!——
/ x* D$ E3 Z% Q3 y% {4 G: vA:Gaufrette , M' I# y, J8 j1 q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
# r. D- G- N) }' ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 T$ t$ o6 ]+ O! }% |8 S
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 y0 [# u: ?% M& I2 w5 C
) K& m# C" t4 w# T5 @! D/ o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% @6 G2 E& Y7 g7 r, y0 A
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)
& z+ B5 n0 n9 i6 F' Y8 h* |A:Cilantro 胡荽叶 香菜
& {+ @, m8 x: D. O; R& y7 E7 Thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' o+ ^( Q: D' P& |$ ^, D
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60.Allspice is made from:
. K) F- S$ [, E6 S 多香果, 多香果香料是什么3 V `& N5 U1 ~3 m7 e( E
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" D% }* t& s. b$ O8 U$ L0 b
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
- h9 O& W# |& x下列哪些是用来做香包德épices?
1 E( m4 ~8 R% ` Z9 t* N7 ghttp://www.sachetcatering.com/
5 \9 X2 N2 z$ M; b: n4 SA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ d/ ]1 ?# K4 [3 w2 h* g
5 G# j. F8 _" w, {8 ~62.Which of the following condiments are not soy based?
6 P% I! c, E$ _- [& W8 u5 N( [下列哪项不是酱油调味品的?( d e, c& c/ d$ I2 ?
A:Wasabi 日本辣根+ ^4 i- l. Q# ^0 z
+ {$ r& A5 c) v F; b' l: @+ O$ G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' J% p% N6 h6 G4 w; w
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:% {! m! o" k2 |; N
A:Pasteurization 巴氏杀菌8 `; j$ R$ ^- T( X- Q8 Q
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64.Which of the following steps is not the correct procedure for whipping egg whites?# U6 d8 b( ~7 {. b" ]5 {$ f( x
下列哪个步骤是不是正确的蛋清搅打程序? @; J6 {6 i# v" [( a( m% ~% S
A:Allow to rest before use. 允许休息后方可使用。: Q' M0 g+ X, M% q* \. p# ]+ c
- X7 l; K( \& o) U# g65.The weight of a large egg is between:一个大鸡蛋重量介于:
/ _" H2 t1 Q* s q2 l& X, }A:56g and 63g 56克和63克2 q9 ]8 {/ E7 i, e
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66.Evaporated milk is a concentrated milk that is produced by removing6 W! t3 ?2 i' W6 J' }2 s" f/ v' n% I
炼乳是一种浓缩牛奶 是去除什么做的
) n+ H3 k" z* }$ E5 P" PA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
6 G T" ^/ e# M# B一种烹饪方法,通过转移液体或气体是:
( T: [0 i; n& YA:Convection 对流* l4 W/ h; B" Q" M) \! l) |
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68.The cooking of starches is known as 烹调的淀粉被称为3 X5 ` F- x/ g+ h3 Y
A:Gelatinization 糊化
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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?0 Y1 A3 O7 W' ~5 q
A:Braising 烤" K; ?1 C3 |$ O/ B. ?" x% ], ]
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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:
# X6 l3 }) T7 A. |) p" r2 BA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" L% P& d# l# `' t
0 R$ \( h. W6 d3 N71.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
6 A% @6 {& H& |; W! ~% n; VA: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
: o! \$ P% g7 j3 y; q- D* mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 U5 K% i0 k$ h
. z1 ~; T* x/ |$ j. {: }73.Which of the following is a principle not used in stock making?
$ Q3 g9 l* F# H, ^, V2 W% P下列哪一项不是用于制造高汤(低汤)的原则?
) W4 q. U0 ^2 Z' q: X7 A; U. @A:Start the stock in hot water.开始在热水中操作* i$ C( d# y# T# M
: Q8 F7 z8 I1 S. G% ?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
( u8 N& X+ S3 N8 ~( N y; F+ J& E! XA:Remouillage 法语熬汤* s6 v- [ I( q9 V) X0 c
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