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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:- T, s! @' i- w* B4 H! _
哪位厨师最早带来高水准浮夸的美食
0 v- _0 z& ^7 W" C4 I( `8 Y+ Y4 TAAntonin Carême 人名 安东尼·卡罗美
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2 B) s0 d* n5 S6 O$ L, d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 k! U' X1 f5 ^下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
/ ]! Y- Q1 Q4 {, ]) bA:Cast-iron stoves 壁炉. y* H! \. w9 ~' P& n" L* N7 \
http://www.usstove.com/products.php?id=6; g' w* S% @; S) F5 X: o& G
: i) [6 g) x' x, H+ Y: g# Z* H) s2 f. m28.The French term used to describe the roundsman, or swing cook, is:" a( k5 G9 e, `0 ^9 Z J6 ^* R; K7 R
法国术语,用来描述roundsman,或摇摆厨师是:7 ?" N: m: W$ E; f1 o: Y+ {
A:Tournant 图尔南
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29.Another term for the wine steward is:! S7 t7 u! L& r# }& Z$ {6 {
葡萄酒侍酒师的另一个术语是: j* C) C6 Y5 H+ V# r0 c$ u
A: Sommelier 侍酒师 I: M% y+ [! |
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30.Molds, yeasts and fungi are examples of a:
; ?9 G) w9 d6 A/ X$ c+ i霉菌,酵母菌和真菌是一个神马例子/ U0 Y1 M( M# {" c
A:Biological hazard 生物危害
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$ \, e5 k/ t# u3 v3 V7 J, h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: Y0 z6 N5 Y$ b0 V# O) ]根据加拿大食品检验局,食品的危险温度区在多少之间:+ G* _9 U6 R7 P: J9 p8 c
A:40° and 140°F (4–60°C) 4-60度2 f1 j1 ]' M9 ]8 C5 E3 ^
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32.All bacteria need the following for survival:
( J' }3 W- A z4 m* i# C D; T所有细菌生存需要以下哪些内容:
6 |* M" }7 g) x K* y" Q8 T/ a" BA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值, I$ f) G% Y: |3 S
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33.Which of the following correctly represent critical control points in a HACCP system? ^" D) l% g* [/ E5 h
以下哪项正确表示了HACCP体系的关键控制点?1 o4 o( u' \0 c) [0 V0 o3 ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating % y# i# E/ w# M! h- \' |" k5 y
食谱,接收,储存,准备,烹饪,保温,冷却,再加热' I, `7 T/ D2 D8 R) b/ W! s
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34.Which of the following is not an example of a carbohydrate?+ p1 t/ `- \/ v8 j2 f
下列哪一个不是碳水化合物的例子?
0 I$ j$ z, C" U" ~* v+ ?A:Essential nutrients 必需的营养物质9 A6 l( x, [1 `, y e% ]( Z
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35.The process by which a liquid fat is made solid is called:
* @- p3 b. B9 f液体脂肪做成固体这个过程叫什么% B9 R4 O0 z: Q4 ?
A:Hydrogenation 氢化# W- `) h' b" k9 F) f- z
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36.Which of the following is not an example of a fat substitute?
: F7 {, A+ j2 j下列哪项不是脂肪替代品的一个例子
' A2 v4 \$ E9 C! HA:Acesulfame K 安赛蜜K表; N r' H; ?! U4 a9 `
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37.Health Canada requires that a product labelled "fat free" contain:; `6 u" L/ `$ D$ F; q
加拿大卫生部要求的产品标有“不含脂肪“包括:! u" `0 T. b( Y+ X* l4 p
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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; S% G' P( w, z+ @38.Which of the following is not a problem associated with converting recipes?
: N% t/ K' K& c1 }3 u下列哪项是不相关联的转换配方问题?! |" N0 p' q0 ~+ ~1 W" I* c
A:Unit cost 单位成本/ Q4 P6 @( ^* X4 n; `, X
: g, ]8 Z% |7 d5 h% h# Y; H39.The condition or cost of an item as it is purchased from the supplier is called:
& \+ d( Y; I3 P: i1 }, a: [; F从供应商采购的物品的品质或成本叫什么
: K( |5 i3 p V. [A:As-purchased cost 购买的费用
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, v: n7 R/ x9 p `" Y! w* N e40.The amount of stock necessary to cover operating needs between deliveries is known as:3 `6 L. h; L1 p1 f# I8 v
在新货到来之前用于日常所求的必要库存量叫什么3 ]2 t# ~# `3 U/ x
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ i% n( H; ^" F( P F! f6 m下面那个缩写是用来表明正常库存流程?7 i0 A- C+ ]) g! P& C8 C$ x! o
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?
* k: D( y& `0 b2 i% s下面的那把刀是用来打开蔬菜吗?! V5 A; N5 T2 F+ `# {
A:Bird's beak knife 鸟嘴刀- s# S- r- B1 W, Q. I/ {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 [5 ~( C5 J& Z
8 _9 N7 {9 J5 z4 t1 {& p: M2 k43.What is an instant-read thermometer best used for?2 f' i2 }, u& U3 p0 s' `
即时读温度计最好用于那方面?# i8 i: ~& r" [' I. z- y' b8 F
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 P. g* y3 m4 T
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 |# P8 S& [7 A* b& Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ W% O2 e# r) Y# EA:Cast iron 铸铁
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, o+ v1 f( N2 p1 u6 h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 K* G. @ l r. X U: y
哪件装备下面有一个可移动的碗和一个S形叶片?
. Y0 c8 [* a. gA:Food processor 食品加工机
1 T) U4 w( P0 ^: ^- `6 F4 ?http://www.google.com.hk/search? ... iw=1263&bih=572
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9 g' p9 L" A z6 T8 P46.Which of the following is not a rule for knife safety?4 A! x! T; l1 z& u/ A
下列哪项不是用刀的安全规则?7 a! a0 v9 N4 v, l, w
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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3 B9 o- C8 b- q' r# z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 S5 x8 z9 G i( e% ?把圆柱形蔬菜或者水果切成圆片状(光盘状)是? R7 Q4 E" P. T/ A
A:RondellES
+ _8 ~& |! C( Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, V8 o; `8 H) F9 V2 W9 e
下列哪项是切成小方块用于汤的装饰?
) j! O3 x4 H/ s4 E7 q8 bA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, a) A7 t- @5 E2 D3 g- ]
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 q6 n: g' H$ }; s! j- _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!!——
! D" T# R0 N/ E! Z& |$ n9 a/ gA:Gaufrette
9 o: |; m" L, D: Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 |+ q$ d# B; I: d" j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ T* i. r+ D' ]; ?6 `Gaufrette :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?2 ]. q- m: R, \6 K, r% j8 Y8 d& ]
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)
0 H* b z, F" l7 L5 NA:Cilantro 胡荽叶 香菜" e! ?, j, Q: @0 z! [+ {4 z4 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ A6 i7 `0 G/ |% [4 ?+ _5 e+ _
多香果, 多香果香料是什么+ J# o, l7 e% e8 D V
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 n, M- \3 |' tA:A dried berry 干浆果3 f2 P0 @% i, z3 D& z
/ f& h0 I4 e7 a61.Which of the following are used to make a sachet d'épices?
0 e) L! Y- Q. T9 p, v) c下列哪些是用来做香包德épices?, H5 ]5 x* u) }2 s4 U6 B7 S
http://www.sachetcatering.com/
5 S& ?9 O W9 s; X# s- R" pA: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?2 @2 d( C3 t" j% h _ K0 s
下列哪项不是酱油调味品的?7 B2 r; Z x3 I' z: n/ `$ r5 Q( v
A: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:: Z8 c% h/ E" P2 r* 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:" }/ `. O, A9 I' }' S$ b" D9 c, Z
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?
/ l8 K) e% Q( ]; K/ b* [下列哪个步骤是不是正确的蛋清搅打程序?; A) V/ N% h+ S$ c2 s( K
A:Allow to rest before use. 允许休息后方可使用。
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( y' ^% G! Q* } j# e65.The weight of a large egg is between:一个大鸡蛋重量介于:( {9 t# ~9 v! O3 s/ y3 d( s/ \
A:56g and 63g 56克和63克
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" K1 X. k; j& @% X+ W7 D C& f2 a66.Evaporated milk is a concentrated milk that is produced by removing8 j/ w9 g+ G+ E% `% j, m
炼乳是一种浓缩牛奶 是去除什么做的* f# y) C! i2 f/ V* P. k; P8 r
A:60% of the water 60%的水1 o9 W" G! R9 Z9 X
' n4 h4 L8 u0 p# v67.A method of cooking that transfers heat through a liquid or gas is:$ [: r4 N4 r8 P
一种烹饪方法,通过转移液体或气体是:
% B0 Y: k. _% e$ ~# lA:Convection 对流
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% I' e& A4 S/ k) G8 \* J7 {, N68.The cooking of starches is known as 烹调的淀粉被称为" D. E7 S0 u7 u. C% {
A:Gelatinization 糊化/ E5 n Z, m4 J8 l% P* P
" E V& g, H3 D2 z7 m69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?) } i* s" K# T' ^% T
A:Braising 烤8 Q5 r# O& [; d( @: @6 J! a% w
9 u0 x5 Y) A/ C3 p70.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:) k- Q3 |. M% p* g( p2 s- O
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
: H, g6 P9 E9 m; ]: L; e0 f. o( eA:Fumet 原汁+ b; ?8 a" j! T; r
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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' h* w; b+ ?. K( q& _
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' [1 e4 {. Y: E; X* e3 c2 b4 N
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73.Which of the following is a principle not used in stock making?
1 N8 t: e, u- W下列哪一项不是用于制造高汤(低汤)的原则?2 C6 {. y# C* D6 h
A:Start the stock in hot water.开始在热水中操作
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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
5 m. M9 ^3 W; h, zA:Remouillage 法语熬汤* V0 N n' j) T/ X
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