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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:8 F& k, R* [5 b; z1 A
哪位厨师最早带来高水准浮夸的美食
' B6 b3 q1 [* g& NAAntonin Carême 人名 安东尼·卡罗美
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; I4 I* S% I; O o8 {0 V27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 C+ Z" W6 z* F3 Z" H, r+ W" w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) A7 U( O" p* M& v6 M: p+ nA:Cast-iron stoves 壁炉; @2 y! c5 t6 h
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:* K1 \% l' I: v" g; [
法国术语,用来描述roundsman,或摇摆厨师是:
" z& P% L" x6 w. W0 c @- v! SA:Tournant 图尔南
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4 \& ^% _# J% o7 g' s! `29.Another term for the wine steward is:3 T2 A, s4 k# h" g; ]9 E
葡萄酒侍酒师的另一个术语是:
; R8 g/ w3 n% u) vA: Sommelier 侍酒师5 _( s! h2 R" k# q6 u- B/ P
8 A5 k0 s, @3 L4 P# v$ U; o @30.Molds, yeasts and fungi are examples of a:0 a' K+ E$ }5 v) k2 g
霉菌,酵母菌和真菌是一个神马例子/ w0 q; v( }6 _" u' ~, O
A:Biological hazard 生物危害
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l# [% T) C% G31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 {% C4 u; S3 X( u9 Z根据加拿大食品检验局,食品的危险温度区在多少之间:- I" [; p$ j; i6 u: l0 e( K" M
A:40° and 140°F (4–60°C) 4-60度 g" n* j$ J6 K9 i$ ]
1 b6 A; N; F* Q32.All bacteria need the following for survival:
: ~! p) I! N: a$ s$ B2 L所有细菌生存需要以下哪些内容:1 g4 \, H) q; O: t( I1 V
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 s- F& v# [* R+ X% ~& l
3 k3 Z4 O# ?5 _, T* S, Y* O; f3 U33.Which of the following correctly represent critical control points in a HACCP system?0 D4 E$ G+ y& Z& R, R, u- d
以下哪项正确表示了HACCP体系的关键控制点?
+ D9 b/ c% m% t, {1 g% gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' }$ j: Z( L3 Y- O! w) u1 n
食谱,接收,储存,准备,烹饪,保温,冷却,再加热 O' |; P! i9 J/ a0 L
- U4 s, m' n1 D1 E2 k$ J- g) w34.Which of the following is not an example of a carbohydrate?; x0 u. I' E7 d* @2 W. c! }
下列哪一个不是碳水化合物的例子?
9 ]6 c% d; H% R) P, Z* |: |A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
4 f& s' A+ v4 X液体脂肪做成固体这个过程叫什么
3 v. j" H$ ]. ]2 F! u( X6 qA:Hydrogenation 氢化
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7 C) m+ d& G% R- q& B/ |7 u36.Which of the following is not an example of a fat substitute?. w8 J+ A0 f% a8 I
下列哪项不是脂肪替代品的一个例子$ i3 O# g+ r/ w/ t2 \% I* {# V
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 Y# Z$ c. K8 J3 Z" M4 u
加拿大卫生部要求的产品标有“不含脂肪“包括:
7 }" {5 F8 \7 M6 _) Y5 E, @A: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?
) M( v# W% J* ~5 I% s% l下列哪项是不相关联的转换配方问题?" e* r, n ]: g* n+ x" w' `3 }
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:7 T( g i# Y. g2 J" b
从供应商采购的物品的品质或成本叫什么2 J* A6 @! g+ X4 s5 u" w5 o+ E
A:As-purchased cost 购买的费用* {2 k' l# @# p7 O% @6 r f4 y" Y
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40.The amount of stock necessary to cover operating needs between deliveries is known as:2 j' S" V4 w) V4 Q2 \" h
在新货到来之前用于日常所求的必要库存量叫什么
$ A+ i- N/ V. I9 E' ~' fA:Parstock 基本日常最低库存0 ]" z7 S. l' y% X ]& x, e" v
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41.Which of the following abbreviations is used to describe the proper rotation of stock?! m/ O# M* T1 u! W# N- k
下面那个缩写是用来表明正常库存流程?
: z" c7 @$ o5 NA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
# ?: Q" D0 u- h1 g& A8 W J下面的那把刀是用来打开蔬菜吗?
: s9 e( W) I# u, ~* w; ?; g, S+ nA:Bird's beak knife 鸟嘴刀
" L$ f6 o4 k4 h! r+ Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 _6 ^7 F9 Q1 v, p
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43.What is an instant-read thermometer best used for?9 _0 l! O% ^. n- ?
即时读温度计最好用于那方面?/ P* S# k& ^! J# \2 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度( R6 u/ p1 B& a9 |& I# s8 k
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 w4 y; q+ R- _4 l
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 G1 J. ?) [3 f. aA:Cast iron 铸铁9 v/ ~& y+ n% A
% z, ] ?% Q/ [; _0 G4 w! t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 y& v2 s* m. l3 _* v. t
哪件装备下面有一个可移动的碗和一个S形叶片?
$ E, W$ `' ~1 v1 U! \5 B6 K! O# S. XA:Food processor 食品加工机
/ O% ^4 x- v' N& yhttp://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?" z {* z& ~, f% [/ _; P) v* n0 O1 k
下列哪项不是用刀的安全规则?1 E) g- d7 o2 v" R# M E: I
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 y. k& `4 a: d$ J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ x( e: r- @; E1 t; V+ v) Y
A:RondellES
& i$ Y ^* y( u% mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: a i: s( A# n5 m
% e7 r- q8 o3 A6 L& u1 F48.Which of the following is a diced cut used to garnish soups?) ]4 ] n7 m0 \4 r
下列哪项是切成小方块用于汤的装饰?
0 Y1 M/ F$ k! [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# W8 ]; }) r1 M0 s49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
\6 ^3 ~6 B) g: u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!!——
/ w& g1 L" \7 f* _A:Gaufrette
e. C1 J% r% z |" ~; `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5725 [5 z2 a5 x/ ~! |7 |
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 R! {+ O) h- E u: T7 SGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: O% t: |( G# @ B" V
J! h- L, |% w7 T1 w+ H. E- e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 u3 k* u4 v% N. u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)
# Q- m( B0 g5 l* n0 Y7 ]A:Cilantro 胡荽叶 香菜 V' g" I8 o( S1 t! S) \6 F
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
7 W+ C8 ]9 L1 s ^1 s9 f 多香果, 多香果香料是什么
. S. { Q3 u" k& q7 P. dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, n' k4 @' x8 |) [5 O7 D/ Q
A:A dried berry 干浆果1 `( {! C3 \0 j
9 K! l8 B% s3 s' X% ~ J61.Which of the following are used to make a sachet d'épices?4 C. z8 t4 K1 `) ]6 c
下列哪些是用来做香包德épices?
# j% m1 v z. f! h5 r8 U$ Vhttp://www.sachetcatering.com/: ]9 I5 {6 c& j" i+ c
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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- `; [4 G* @* K! s4 L62.Which of the following condiments are not soy based?
/ k: T5 }/ V5 ~( x1 q; c下列哪项不是酱油调味品的?6 W$ i& W4 f) o0 l
A:Wasabi 日本辣根) ^, j0 A# c7 D% y/ C' ~
& f) ] g4 e& m63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. G: J: z; ?- F7 @; O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:0 u5 Y- r6 f# x
A:Pasteurization 巴氏杀菌2 h- c! l) K7 A% v+ W* H
' N ~6 ~9 k: f+ D! \- R64.Which of the following steps is not the correct procedure for whipping egg whites?
2 Y! B& M+ j- ?0 `4 ]8 K6 Y下列哪个步骤是不是正确的蛋清搅打程序?
2 c& p8 P1 k' L/ G- \- CA: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:0 L5 W% j4 f( L$ I: c1 I. A
A:56g and 63g 56克和63克
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! O6 m% Y# a8 }" `66.Evaporated milk is a concentrated milk that is produced by removing
& |9 |$ c( ?5 u( I( X% V炼乳是一种浓缩牛奶 是去除什么做的6 M o H% G, V/ w: f# X
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:
% N- ~2 e! x/ P" u一种烹饪方法,通过转移液体或气体是:
9 c8 v, g; B5 @( M, eA:Convection 对流/ \8 F# K5 N. {7 j8 H" {& v
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68.The cooking of starches is known as 烹调的淀粉被称为% h& @/ \1 L+ j6 J4 X1 G
A:Gelatinization 糊化# k$ O$ x+ |- a2 ~' j8 s/ Z
4 D, o0 R/ k0 V% D2 F69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 M" R5 Q) @$ a
A:Braising 烤
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/ `1 f2 x4 x* C9 ^: v V. n. u70.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:
$ P& O& R6 P: ]1 c& l; L8 _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2 Q, T8 J/ V0 b/ W% N0 x
A:Fumet 原汁6 l( d5 n+ a6 A: F T8 e- d
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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
$ X y i8 ^, dA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: M7 l+ j+ Z- q; v
7 _% X2 N7 Y! ~! y# w73.Which of the following is a principle not used in stock making?1 C8 O+ }; t6 {9 \% s
下列哪一项不是用于制造高汤(低汤)的原则?
$ ]3 Q/ D, C8 G6 M$ T, e6 [$ W. PA:Start the stock in hot water.开始在热水中操作
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9 n" b" o$ I8 ~3 c8 D74.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1 L2 V: o5 N6 t; M
A:Remouillage 法语熬汤
/ ^1 o' Q. i1 b6 W# thttp://www.haibao.cn/blog/post/176242.htm |
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