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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:4 q1 v0 k& P8 v' h
哪位厨师最早带来高水准浮夸的美食5 _& y5 k9 m7 }
AAntonin Carême 人名 安东尼·卡罗美
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( c- d/ L4 } O7 u27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 _ C: U7 A- B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 U; X0 ^. G1 Q v( P
A:Cast-iron stoves 壁炉/ ~6 `5 S# n! S. e4 ~
http://www.usstove.com/products.php?id=6' x4 B$ l& ~6 V6 _* @4 y9 w
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28.The French term used to describe the roundsman, or swing cook, is:3 b# x6 k% N: R7 C
法国术语,用来描述roundsman,或摇摆厨师是:
2 `( D6 Y0 h) L/ Z- @A:Tournant 图尔南
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29.Another term for the wine steward is:1 r$ W: q* ~! ~7 p$ X; t+ S
葡萄酒侍酒师的另一个术语是:
" Q ~6 V9 z6 [A: Sommelier 侍酒师: W* b8 o* C8 F& ?3 |) w4 x
2 \! P1 r4 ^1 T, s30.Molds, yeasts and fungi are examples of a:
, u+ D7 [' Q1 U- @% x霉菌,酵母菌和真菌是一个神马例子
4 t& b2 W( H" J. m9 DA:Biological hazard 生物危害! h# N* S1 x4 d# s, s
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* @# W2 X9 u, j, t根据加拿大食品检验局,食品的危险温度区在多少之间:
- V6 n% ]. [( b2 R2 QA:40° and 140°F (4–60°C) 4-60度
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1 H# E. A9 j( E4 r0 F* R: Y: T32.All bacteria need the following for survival:
( O0 P |" x: ?8 i0 b) ?所有细菌生存需要以下哪些内容:
% I$ l* n( O! k) k) G5 DA: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?
- O1 X' L3 Y/ T! E以下哪项正确表示了HACCP体系的关键控制点?
4 L) \ M4 V0 h" u* `# \/ cA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! i: `9 e# V" _+ V" c. `1 v食谱,接收,储存,准备,烹饪,保温,冷却,再加热- A; `: _+ }) A7 J! i
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34.Which of the following is not an example of a carbohydrate?
+ u& [; ~& m ~+ d; g7 A8 {# o下列哪一个不是碳水化合物的例子?9 T& N! e3 s& M& i4 v9 u8 ~
A:Essential nutrients 必需的营养物质2 p( Q. ^, ^0 u. f
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35.The process by which a liquid fat is made solid is called:
/ a5 F5 d, n% h& I液体脂肪做成固体这个过程叫什么
- s0 O g$ z5 k# p9 M& z, N# [A:Hydrogenation 氢化
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/ Q0 E! h" B- {* W36.Which of the following is not an example of a fat substitute?& w4 k7 K( h1 e' I: i: Q* v
下列哪项不是脂肪替代品的一个例子* W0 @/ C5 N" A; `- k* R+ `
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 O' r/ F* D' B, r, x
加拿大卫生部要求的产品标有“不含脂肪“包括:6 [! P5 r: b1 c# a7 ^0 m2 M
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 i; W; M" I# [- [8 T/ R
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38.Which of the following is not a problem associated with converting recipes?0 F: u. }' B- {% p8 \7 W
下列哪项是不相关联的转换配方问题?
$ q/ r2 d9 _! ^% F. ~: @/ c2 M# SA: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:
0 ?& ?; [5 j8 y8 w( s/ F( A从供应商采购的物品的品质或成本叫什么$ _* ^. ?9 k7 a3 Y
A:As-purchased cost 购买的费用
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5 n5 B" ^7 ]: p+ Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 A" M* a% o' K+ o% X/ |# T% c在新货到来之前用于日常所求的必要库存量叫什么$ P% U: s: P* ?2 e
A:Parstock 基本日常最低库存# L {$ F- f' y5 e! g: X
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41.Which of the following abbreviations is used to describe the proper rotation of stock?) t e* z) Z9 v3 n( w
下面那个缩写是用来表明正常库存流程?
! A! ~ `+ x6 J+ n* L' j. ?A:FIFO=FIRST IN FIRST OUT 先进先出
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7 D. L, Y6 a; K9 A42.Which of the following knives is used to turn vegetables?
6 w$ E. j6 N* R! t) O" w下面的那把刀是用来打开蔬菜吗?: L' y2 s$ i+ D% j9 p
A:Bird's beak knife 鸟嘴刀9 o$ P5 s( j+ A# k/ A( h4 r
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird! f% F" S! N; w5 v5 \( K& b( W
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43.What is an instant-read thermometer best used for?1 ^: v. Z5 z/ q
即时读温度计最好用于那方面?4 b1 g" `6 ]: Y! j9 G3 L( O
A:Checking the internal temperature of a roast 检查被考物品的内部温度) W& E1 J$ ?7 Z1 T, s
0 |- O7 V/ y8 \$ K& \3 ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# _5 U8 [# L% x* j+ j+ j' x0 J下列哪些金属材料受热均匀,通常用在铁板而且非常重. ?' {4 L# p; q, [- Q
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?/ t; i) d- p! O' e3 F$ U/ I
哪件装备下面有一个可移动的碗和一个S形叶片?8 O: P+ q8 w; N t
A:Food processor 食品加工机; e: I7 F/ k6 K$ [
http://www.google.com.hk/search? ... iw=1263&bih=5725 f1 \% h* X6 s3 y; I
0 M& z" f' ?2 E: b( m46.Which of the following is not a rule for knife safety?7 {$ j) i! R5 M. u$ O
下列哪项不是用刀的安全规则?
$ s1 a# d" S4 z- ?A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ _2 w1 N6 `9 `6 t
. Y% u% x2 q2 L) h% ^+ g47.Disk-shaped slices of cylindrical vegetables or fruits are known as: H9 m- I" @/ }0 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是? }7 v j* k/ E L
A:RondellES 6 u7 Z" i8 |5 R% Q' V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 Q7 K" {- [8 @: t2 w: M0 R
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48.Which of the following is a diced cut used to garnish soups?7 ?7 n+ _3 {. }+ w
下列哪项是切成小方块用于汤的装饰?
6 a1 q6 R" h" |& nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
8 |" h) b" _- c( ]8 U. K Q9 P49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. n# O& O+ I) T% K# ~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!!——
/ E1 L3 d9 T- Y) mA:Gaufrette
/ k! ` r1 b! v! Q# i8 B7 a" Lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& P; u; k& k8 W n% Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* K) x) F7 h' Q& k% KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- U8 Y$ {7 `% _; B4 U
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" A, L: g" M* l, C9 N% |! X: V
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)
# G X8 k# K. z1 tA:Cilantro 胡荽叶 香菜4 J2 n' \( ]3 G
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 `; L: Z. |7 ~* T& k$ F
* x( \* ^* B! ]* `8 i" m& h60.Allspice is made from:
7 p6 _" a* k/ A 多香果, 多香果香料是什么
" d% X8 p0 X( S: f) k1 {- yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( g6 D. w& T4 Q* J4 z8 D
A:A dried berry 干浆果, r6 u0 U+ i z; S; o0 [
4 Q/ \1 f* c2 u# l( q61.Which of the following are used to make a sachet d'épices?
9 S5 M1 p: a3 H, @$ {; j: H( r$ N下列哪些是用来做香包德épices?
: a6 e5 ~3 y1 j4 X( Thttp://www.sachetcatering.com/
* T8 U9 E0 A( ~2 ^) ?) DA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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6 ^9 y& C& k9 ]# G62.Which of the following condiments are not soy based?* ^& N: K8 i) j# ~
下列哪项不是酱油调味品的?
; O; R, x, B* w5 a: tA:Wasabi 日本辣根2 S) u) ^( O5 s
- ?+ H) D: M8 u0 V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" |5 d! t6 d, {
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:1 u+ Q* d* G& O8 ^1 g' d! s
A:Pasteurization 巴氏杀菌- x6 l4 }8 Q% d/ u9 u; I
( i* a/ h) B! c7 n64.Which of the following steps is not the correct procedure for whipping egg whites?
% N, w) g6 O) c' k' L* r下列哪个步骤是不是正确的蛋清搅打程序?) K( _) l) l' u3 V6 F
A:Allow to rest before use. 允许休息后方可使用。+ E* U% ]8 ?8 a" V8 A; r
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
" g7 d3 H) F9 N# V. y3 iA:56g and 63g 56克和63克
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: b7 o+ u; D! y1 P66.Evaporated milk is a concentrated milk that is produced by removing
; _- ~2 B, c+ [* r; L: B! e炼乳是一种浓缩牛奶 是去除什么做的
5 e9 g) q1 a* L. Z( W* Z% DA:60% of the water 60%的水' k+ h& U/ V2 T6 ~
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67.A method of cooking that transfers heat through a liquid or gas is:9 K3 y+ e. }) m. M" o
一种烹饪方法,通过转移液体或气体是:$ h! H% O( v- ^8 y1 g
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为: |' m: a" B+ R5 O# O7 q
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?
! R5 f5 t2 s/ l4 |# ?0 Z/ tA:Braising 烤
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8 t6 w4 R [/ o1 | } 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:. r. w% ^" a5 y( r, y
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 h u9 A% b9 C5 |0 g1 d71.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( B# V6 ]' _5 O" |
A:Fumet 原汁
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" r1 v- o7 W, }) ?/ c; q6 d72.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
5 g3 m/ S4 B9 eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜: J" s3 R9 Z# }, D
3 l: O# u1 d: T9 Y) m1 U4 C5 k! c73.Which of the following is a principle not used in stock making?8 ?+ Z4 B1 O! G, e
下列哪一项不是用于制造高汤(低汤)的原则?* i0 y) p1 C3 Z
A:Start the stock in hot water.开始在热水中操作
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6 U/ h+ v9 E9 E6 `; e* l74.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9 l- x# @+ A' K: g
A:Remouillage 法语熬汤! I; L* c+ d4 s9 A- N
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