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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:
+ g3 V6 {8 I/ Z: O哪位厨师最早带来高水准浮夸的美食
) `* ]* k' F3 s1 B2 m9 ~AAntonin Carême 人名 安东尼·卡罗美
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! ~" R' ~; e0 t$ u9 p* h4 @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: _4 P: v% O, }4 _
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# x: u) k. ^7 q4 n2 m
A:Cast-iron stoves 壁炉
) q9 _) I3 o- m7 w/ Mhttp://www.usstove.com/products.php?id=66 T! f$ G. R+ @; d- S
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28.The French term used to describe the roundsman, or swing cook, is:2 K" N8 f3 O; w$ g
法国术语,用来描述roundsman,或摇摆厨师是:
- X4 F3 N B% k+ OA:Tournant 图尔南4 Y# e: v: e! j" ]0 i( W8 ~0 `
* l1 A, i3 ^( m: B29.Another term for the wine steward is:, u3 v# _2 Z% \" O! G1 v) ~; F4 H+ Z
葡萄酒侍酒师的另一个术语是:
+ h8 T/ V q, [, Y' _6 w# B6 @A: Sommelier 侍酒师
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! ^1 {1 E1 F0 X2 x3 H30.Molds, yeasts and fungi are examples of a:
! `( o4 Z2 s9 i- e霉菌,酵母菌和真菌是一个神马例子; F3 s6 w& M# o" i, i% J
A:Biological hazard 生物危害" U4 j- } h" M; Z/ m* h/ i
1 o7 `' t/ c! a: t31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 `, t l& t+ D# V; [
根据加拿大食品检验局,食品的危险温度区在多少之间:
6 d7 {9 y7 D' P1 x% c( y1 ~A:40° and 140°F (4–60°C) 4-60度' N, \* T; ~& t5 q4 j) `" C
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32.All bacteria need the following for survival:' h: J! U; {6 y& Q2 W
所有细菌生存需要以下哪些内容:
3 d' f: A* c8 K X/ DA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值# f/ @- U+ f6 E* P; {
' B @4 Y; B. s8 ^2 [33.Which of the following correctly represent critical control points in a HACCP system?# m0 [' X( S' \& t8 i. j1 m/ s
以下哪项正确表示了HACCP体系的关键控制点?
- N6 l% W; s" L3 ^" rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) G) O. f) D* H o" E: U
食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 |8 M6 x/ C; C! ?
6 l; \! @ h# e! \8 z& q34.Which of the following is not an example of a carbohydrate?
' d' G# Q8 Y' h5 _. H7 y下列哪一个不是碳水化合物的例子?
; i x0 s! J: j9 aA:Essential nutrients 必需的营养物质
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! `* t/ T o1 ~& s+ }! r+ x( k5 ~6 z2 J35.The process by which a liquid fat is made solid is called:! @7 }5 S# d5 e7 c; C" m
液体脂肪做成固体这个过程叫什么
% F8 Q6 d# Y% k2 |/ I) S- cA:Hydrogenation 氢化& s3 b6 y$ O j/ y
6 K( q) [8 P$ Z+ f' J36.Which of the following is not an example of a fat substitute?
& \1 a( A7 K- A. u# O9 q下列哪项不是脂肪替代品的一个例子
1 u: `# H+ w9 D! OA:Acesulfame K 安赛蜜K表3 N9 T" z8 Y6 ~
% }% f% t0 d7 w. H! d37.Health Canada requires that a product labelled "fat free" contain:
2 |. a6 X( H& v! g4 @' J) p& p加拿大卫生部要求的产品标有“不含脂肪“包括:
. ?1 L0 h# S T5 q: q9 ZA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?% ^1 N6 F/ K, X
下列哪项是不相关联的转换配方问题?6 L7 a: ]; {, c; C e% @
A:Unit cost 单位成本
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) K4 T$ n5 d* v$ E* ?2 D+ W39.The condition or cost of an item as it is purchased from the supplier is called:" h u; O0 W6 }* S+ `# W
从供应商采购的物品的品质或成本叫什么
4 w$ K0 c9 A( a3 N/ G, SA:As-purchased cost 购买的费用
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/ a: e# a* ]5 [; U" C8 }2 s3 ^5 u40.The amount of stock necessary to cover operating needs between deliveries is known as:% D3 M3 \- Q9 l# q3 E! ]
在新货到来之前用于日常所求的必要库存量叫什么, U. `8 @' ]3 ?8 H
A:Parstock 基本日常最低库存
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3 M" P' F- s7 w7 A* p41.Which of the following abbreviations is used to describe the proper rotation of stock?; x( h- R- w+ |
下面那个缩写是用来表明正常库存流程?( {6 [( e) \( _: u
A:FIFO=FIRST IN FIRST OUT 先进先出6 b( B4 O) P9 |- B
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42.Which of the following knives is used to turn vegetables?1 G9 \9 J- V8 u, o! y
下面的那把刀是用来打开蔬菜吗?& O* a; f O2 x3 ~6 c
A:Bird's beak knife 鸟嘴刀# E ]9 K7 E. U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird) [$ r h& c$ W8 t' t
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43.What is an instant-read thermometer best used for?
) B' U/ K' J3 j' {即时读温度计最好用于那方面?$ _& @! [4 p8 ?) z& V
A:Checking the internal temperature of a roast 检查被考物品的内部温度, C" E' Z* B( O6 g
5 l6 }/ Q0 w/ ^4 _, r44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, U8 M2 T8 t) }& B0 {5 Y5 ]0 g; u
下列哪些金属材料受热均匀,通常用在铁板而且非常重
' ]1 D: _8 [0 M( E) R2 S8 EA:Cast iron 铸铁
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( ^& C( ?$ j1 @8 d45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 x: E8 q4 Q6 ~4 @哪件装备下面有一个可移动的碗和一个S形叶片?- H. z% w4 d% ~: y9 [: ?/ b
A:Food processor 食品加工机9 C& A5 |* a" o
http://www.google.com.hk/search? ... iw=1263&bih=572 k" C; o1 x0 v
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46.Which of the following is not a rule for knife safety?* R# `7 j1 _6 b9 ^ A
下列哪项不是用刀的安全规则?
! ?, d, n5 z& e: h5 b' cA: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:' Q: S8 M8 S, U ^1 V9 Y8 ^
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
5 P U9 I# R( F4 G5 P8 A4 nA:RondellES ) g3 `+ h% S7 Y7 k9 I: z/ m. Z5 F6 E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ c, r' N. _! _$ [3 Z- F48.Which of the following is a diced cut used to garnish soups?
+ f6 |/ X5 o) F2 j6 t3 d: _- a下列哪项是切成小方块用于汤的装饰?
7 s0 v! Y) g& e3 i8 U6 Y( _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 D1 \3 O7 e1 N. g7 U% P: n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?7 H6 k" m: I' z5 N) u$ G, o& Q* x
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!!——
) {- U5 {, S& J5 `" R1 l3 t' i% OA:Gaufrette
- t4 r* l2 r$ q, Y7 e$ T! I0 j- o6 Nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" V# x3 J) g$ V
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' D: _. ^) Z1 m( mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 ^8 x- I$ \+ x D% ^, _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 J' m$ Q. w' F9 W1 Z7 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)
( C7 R' A* E/ B dA:Cilantro 胡荽叶 香菜
* l9 c5 f6 a/ O& i$ I, k( j" T6 uhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:! o0 M0 w2 l( [( u+ v' ~7 {
多香果, 多香果香料是什么" m; D J3 p! ^% }9 W4 t
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 q$ ?5 q3 u2 w4 C0 z
A:A dried berry 干浆果
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6 I+ @: S& V; N4 j+ ~/ P& z6 Y61.Which of the following are used to make a sachet d'épices?) U+ V. W8 v' q( A7 p) E. b9 i
下列哪些是用来做香包德épices?/ A" _& v1 N4 N6 A& @
http://www.sachetcatering.com/# P; @+ m. N/ g/ S& ~
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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0 s" @* \5 L( }. Q7 ]6 u! S62.Which of the following condiments are not soy based?
' p; ~- [8 C" \! x! K& e下列哪项不是酱油调味品的?4 a0 ^* h6 }2 o
A:Wasabi 日本辣根
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9 e' b- E# \$ ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 S) v B( |& m; P/ N6 v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:
3 v" N3 m3 }+ c# j3 h# L! BA:Pasteurization 巴氏杀菌 p, s5 {' q; W- M$ }
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64.Which of the following steps is not the correct procedure for whipping egg whites?
' q3 y* o5 `- f# c" f5 ~3 Z- }下列哪个步骤是不是正确的蛋清搅打程序?
! D/ g0 G `0 u( h `A:Allow to rest before use. 允许休息后方可使用。
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1 T) D7 N! v. D6 {65.The weight of a large egg is between:一个大鸡蛋重量介于:
4 M4 r( t6 W2 O+ n& sA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
6 \! U' W9 w$ N炼乳是一种浓缩牛奶 是去除什么做的7 ?9 k5 {* s8 d. U; R% i
A: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:
, R! t2 h- T1 p9 V一种烹饪方法,通过转移液体或气体是:0 W" O( v2 K8 f) W M
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 z7 ^6 I8 |4 s- Q+ O. ZA:Gelatinization 糊化+ ]: X+ Z7 y: l$ m
$ e% j2 `; l- b7 x1 u# i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: C( N* M* s; E' D5 s( _5 C; \' ]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* I$ Z3 g/ [! q0 LA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 f- K! M, \2 V
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71.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! J7 _) | r( X/ p# A# R8 Y7 u- p# ^3 d4 q
A:Fumet 原汁5 i# x: G) Y! ]# U
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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; F4 e3 l, y$ k' B
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 N0 ~3 V4 J) b7 d# o) h
) R# S4 _% w# v8 ^8 Y2 l9 z% k73.Which of the following is a principle not used in stock making?8 V1 C" m/ @0 `) s. Z
下列哪一项不是用于制造高汤(低汤)的原则?
; r, D" Q4 G- @: rA:Start the stock in hot water.开始在热水中操作
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8 k0 u& E" T9 x5 @( M" b( O74.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
+ Y e Z: ~1 x6 }- xA:Remouillage 法语熬汤( m* x" g- F3 `& [
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