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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:
% P! E0 n3 |4 M) u4 t哪位厨师最早带来高水准浮夸的美食
% V: Q0 N I- L# `" X& b2 _" \2 {AAntonin Carême 人名 安东尼·卡罗美- E4 a) w0 X: j8 v! X
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( Y* J% }( L6 Y* `4 m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: ?6 d4 [ v! |! F, q
A:Cast-iron stoves 壁炉
1 n# v' {% I& z; ihttp://www.usstove.com/products.php?id=65 n z5 P% u. l/ L
: t2 n; m& n- N* Q28.The French term used to describe the roundsman, or swing cook, is:3 m6 b; v% L* ?5 x1 T, n
法国术语,用来描述roundsman,或摇摆厨师是:
6 g& Q# X1 W& YA:Tournant 图尔南
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29.Another term for the wine steward is:
- S# e5 J" L! D' N0 u4 k( u9 c j葡萄酒侍酒师的另一个术语是:
# b' q! ]! e0 W1 X1 IA: Sommelier 侍酒师0 o# S, g$ c8 p2 b
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30.Molds, yeasts and fungi are examples of a:
# V( P2 C ^& ^3 y" n/ t霉菌,酵母菌和真菌是一个神马例子
$ c7 S/ y7 @; Q! n5 m0 ^( VA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* R6 Z5 F2 U3 Q- S0 h+ {! S1 ~根据加拿大食品检验局,食品的危险温度区在多少之间:
0 S, b& `$ E- O# ]1 qA:40° and 140°F (4–60°C) 4-60度
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/ `6 \# e3 P# z i6 S v6 b2 }! h1 y" J32.All bacteria need the following for survival:( D7 ~0 q+ N: P8 o/ j: s
所有细菌生存需要以下哪些内容:
; W7 P' H, I# Z* I5 Z3 EA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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4 I4 c+ b) t$ k* V$ o+ D3 G% ?( C33.Which of the following correctly represent critical control points in a HACCP system?: r' J1 m$ a/ f# ^* E- Q) r" }
以下哪项正确表示了HACCP体系的关键控制点?
N/ q" t' q5 L' PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' C" v; J' Y- i$ o# v
食谱,接收,储存,准备,烹饪,保温,冷却,再加热: Z# q. L( X; B
9 ~/ U2 q" D. s6 y$ U34.Which of the following is not an example of a carbohydrate?
4 z. J9 S( G! p6 @; L" u+ K下列哪一个不是碳水化合物的例子?) G, |; v- q ^; }
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:
0 r2 L5 W1 e& P4 v' ~* D1 p; e. Z液体脂肪做成固体这个过程叫什么. I2 K. J& |( }* C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?3 W6 R# p5 Z2 F$ ?
下列哪项不是脂肪替代品的一个例子
% m4 K2 R1 m6 LA:Acesulfame K 安赛蜜K表+ F+ }6 ?5 q, Z- W# w+ L
( t& n, y L$ n9 t37.Health Canada requires that a product labelled "fat free" contain:3 G4 p# f% m9 W K$ b
加拿大卫生部要求的产品标有“不含脂肪“包括:8 f0 b$ R2 Z0 T7 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 b" U1 [! I H7 b
" w' H2 R" o0 Z! f5 C+ M" @38.Which of the following is not a problem associated with converting recipes?
8 n: ~9 ]: B J下列哪项是不相关联的转换配方问题?( @, c) l. H9 ~
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:! o; a# _& y$ L% y# Q2 k4 u
从供应商采购的物品的品质或成本叫什么1 I" e+ i P! g0 }8 Z: H7 _
A:As-purchased cost 购买的费用& X# D3 c/ ]7 H" J. Q5 v2 l( S' D
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40.The amount of stock necessary to cover operating needs between deliveries is known as:0 c1 c) y6 ?4 s* T7 C/ [8 [3 q
在新货到来之前用于日常所求的必要库存量叫什么
" t0 x# i3 U2 L' q% K6 a2 pA:Parstock 基本日常最低库存
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0 k! ?3 V9 d: \( \- U! W$ g8 p41.Which of the following abbreviations is used to describe the proper rotation of stock?2 I+ U% r+ O8 ~. e3 [
下面那个缩写是用来表明正常库存流程?9 Z/ Q: p0 x' R+ u9 L
A:FIFO=FIRST IN FIRST OUT 先进先出
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9 e/ i) ]5 j5 Q( S42.Which of the following knives is used to turn vegetables?; b. N4 P; Y1 N" y
下面的那把刀是用来打开蔬菜吗?
$ I, Q/ s" L* C* {: r6 Z2 PA:Bird's beak knife 鸟嘴刀
* L' X+ `" V0 g# lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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2 e2 n/ E8 e q# ?, ]43.What is an instant-read thermometer best used for?
/ z9 I9 F4 T3 }$ Y U5 S% Y即时读温度计最好用于那方面?
- p% b- @ T7 C4 gA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ ~- [0 w s) ]5 P! k4 i下列哪些金属材料受热均匀,通常用在铁板而且非常重
- P, D# @; k1 Q& @9 q4 L5 a* qA:Cast iron 铸铁" H1 m8 f' _# y& m% F' C% B
/ ^- d. D) s5 Q. f; X/ o8 c( l: }% t45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?7 A8 o% n; @9 [0 n" b5 e" C
哪件装备下面有一个可移动的碗和一个S形叶片?5 {/ ~. l) z. [4 J) }
A:Food processor 食品加工机
6 E3 F) `+ r4 i% e1 nhttp://www.google.com.hk/search? ... iw=1263&bih=5729 V z+ T- r+ E# ?/ f
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46.Which of the following is not a rule for knife safety?- N& T( }3 c6 g& n0 t3 R
下列哪项不是用刀的安全规则?6 X; Z" Y$ G$ m9 j7 D0 u9 n
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀& D2 a7 h" y$ c8 c2 C
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 U/ [) ^6 ~6 V( L3 q! i1 s+ h
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?# C. {) I: J; ~( e! W8 k
A:RondellES , w G+ v; [/ ~
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting. s8 _2 l+ L& {% y$ I
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48.Which of the following is a diced cut used to garnish soups?& f* K: q, x# ]! a6 ?' x
下列哪项是切成小方块用于汤的装饰?
% I2 K w. j. K# X* H/ d( L9 vA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ h3 E& i1 J+ c3 \$ K) h5 z; C- ]/ e49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 t0 N" u, ]4 a0 {
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!!——
- m- @& ^. ]) |' p& d3 S& h' ~A:Gaufrette
* D8 D1 n9 c; ?: ~6 L, Gthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' B7 H% \. Z1 ]
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. v/ M$ l8 Q# F; J% b- i
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?
- [, [+ N/ _7 k5 U6 @/ x% W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)
& }" h8 D& q) j) E- P9 [A:Cilantro 胡荽叶 香菜
# |6 d( A# p9 q+ |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 I5 h" u# e5 _+ U4 [5 y# v: d
1 X( }/ z5 ?, n4 S: Z3 ]60.Allspice is made from:
9 ]/ L: Z$ F6 G& f N4 H! y# M 多香果, 多香果香料是什么
! W a( f# o; s. qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 Y; \# t: ^6 z9 U4 K9 O* Q; u tA:A dried berry 干浆果: l* y/ t- D+ H
% m, d1 b: Q/ h4 T! k, P61.Which of the following are used to make a sachet d'épices?- ^( h! T( n, Y& C* F0 k5 H* M
下列哪些是用来做香包德épices?/ E1 u! ]/ q+ F' _4 b0 P
http://www.sachetcatering.com/
$ i' ~ J& R, f! Z) C! @0 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- O) M; r R7 g. d- U
9 o" ~ q+ ^0 i7 T* w( w3 J' s62.Which of the following condiments are not soy based?9 N; @& R# O( A8 F
下列哪项不是酱油调味品的?: T4 `: {+ g1 g# X# E" j% M; A. S
A:Wasabi 日本辣根
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. L$ u) m, i- c% e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 r& V/ f- m8 x. E2 Z# m, l/ y2 X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:
( |* n' r2 S0 _' GA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
3 a2 ^9 A. Q# W) Q! i: L3 y下列哪个步骤是不是正确的蛋清搅打程序?
3 O' Z" ?/ U6 i! A2 R* SA:Allow to rest before use. 允许休息后方可使用。; l- f% {6 f. L/ t1 Q+ X9 R
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
' W# O7 n$ l3 eA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
# P& L- q+ K, d8 \# Q1 L/ @炼乳是一种浓缩牛奶 是去除什么做的0 c* n- A8 G$ t, Q Y/ ~4 b8 `0 }
A:60% of the water 60%的水
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: }! w, D( |- G# t5 ?# t67.A method of cooking that transfers heat through a liquid or gas is:
F! t u; t2 ]0 G2 A一种烹饪方法,通过转移液体或气体是:
- f; {0 \" W3 M, d/ t1 t3 S# _# [A:Convection 对流
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9 V8 B j& Q4 S4 f68.The cooking of starches is known as 烹调的淀粉被称为
6 r& F! V u; x L$ fA:Gelatinization 糊化' }- V. ]/ e# @% G- e1 M
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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?7 N0 S( V% h* U8 c' Z' O
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:
8 J' F& a; y# s3 YA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理( b" V, a; r H- r1 N- _* D% {
5 x. U! z5 @' w6 i/ ]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* i4 s$ M( ?/ t9 i: J! L1 G
A:Fumet 原汁3 R) Q6 j, f+ M8 R4 X: w
; V! p& p. j+ l9 h7 J- j# j' ]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
9 P% V. O$ y* }+ e, \' Q; MA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ j/ k3 V" `! u$ q3 i7 Y& E# G
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73.Which of the following is a principle not used in stock making?7 r# v9 [" L! ~9 y! Y
下列哪一项不是用于制造高汤(低汤)的原则?
6 l& D, i4 C+ [4 W) R4 Z2 WA:Start the stock in hot water.开始在热水中操作; k1 E) E# ^8 Z0 n h z! F
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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8 O/ p3 G6 x# c" q3 J; P
A:Remouillage 法语熬汤
5 T. `2 V6 n1 F8 }( A5 p2 l% ghttp://www.haibao.cn/blog/post/176242.htm |
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