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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:/ m, v% v- s! P4 R- c `7 D' ~
哪位厨师最早带来高水准浮夸的美食
" ?# j5 c1 }9 CAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( B k/ s6 K4 c# I9 M9 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 。1 `; ]( K6 ]0 `& [& l- L2 E2 d
A:Cast-iron stoves 壁炉6 ?0 G. n/ @$ v* g- t. `
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:9 |/ l3 O" M* l0 ^2 ~. q+ |
法国术语,用来描述roundsman,或摇摆厨师是:
6 i: E# ~/ Z5 ~& X4 u2 F/ iA:Tournant 图尔南
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' h$ j0 B# Q% H2 u29.Another term for the wine steward is:
$ S8 r( j7 s+ I; ~$ {9 `葡萄酒侍酒师的另一个术语是:7 _* ^6 p2 R; Q. {
A: Sommelier 侍酒师
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3 p" T! V' `# F7 V30.Molds, yeasts and fungi are examples of a:
, j5 m4 y& o: w9 u霉菌,酵母菌和真菌是一个神马例子
1 p9 _ y- b+ Q: m) \A:Biological hazard 生物危害
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2 j, C" Q/ S! M% }2 B# ~ r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# ~2 j# M7 Z: e根据加拿大食品检验局,食品的危险温度区在多少之间:4 _. ?9 X% k5 s: R9 w
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:7 q: @/ D: o) A! p/ r9 Q/ C% t
所有细菌生存需要以下哪些内容:* i# q1 P" n: ?6 ?
A: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?3 E# z# K$ Q5 J% }* k
以下哪项正确表示了HACCP体系的关键控制点?- n4 X# [7 d3 l
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 t) ]# }3 I9 c, ` n食谱,接收,储存,准备,烹饪,保温,冷却,再加热0 e) c6 Z6 ?7 u' i1 g1 i: Z
$ @& o O9 j9 J. w5 o& k34.Which of the following is not an example of a carbohydrate?3 l& q4 A. q n6 i
下列哪一个不是碳水化合物的例子?) o) R& R; n) ], A2 a# l
A:Essential nutrients 必需的营养物质1 N% b2 o: e; g1 {4 J
/ H3 B% F1 k' D9 j' w1 ^8 \, j35.The process by which a liquid fat is made solid is called:
# Z. _, k5 @7 m9 z液体脂肪做成固体这个过程叫什么
/ `5 T& k9 q" V$ w' P' u- gA:Hydrogenation 氢化, w& U. P' M$ \/ i& n0 |/ \' E/ i
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36.Which of the following is not an example of a fat substitute?* d; {3 I8 H& H" t/ [7 C$ A7 W4 v
下列哪项不是脂肪替代品的一个例子
' D& m: f! Y. a, E4 ^# O" cA:Acesulfame K 安赛蜜K表3 C. }# U% U0 W! D+ {, Z( m
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37.Health Canada requires that a product labelled "fat free" contain:
/ h: J( }9 E* e7 B' F加拿大卫生部要求的产品标有“不含脂肪“包括:% ~0 s2 T5 { z9 J" v" Y
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' b6 |1 S8 c2 i# w9 h7 Y3 Q8 B
0 E' L; @& ]% h4 E% @38.Which of the following is not a problem associated with converting recipes?
0 H- H% F& ^: g6 F- r- |4 [下列哪项是不相关联的转换配方问题?
4 _) e. ~& S- o! ~- tA:Unit cost 单位成本
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- g0 a0 F( h; g2 H3 d5 d39.The condition or cost of an item as it is purchased from the supplier is called:
9 ?! `. j0 x, K- A4 z- C从供应商采购的物品的品质或成本叫什么
9 G% V% L1 H6 O5 R; ]8 H% `1 qA:As-purchased cost 购买的费用
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$ `2 G- p7 Y4 Q5 T; L9 n$ R40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ]: K5 b# b ] a4 \在新货到来之前用于日常所求的必要库存量叫什么
0 O1 i% F; x4 F" k) v$ EA:Parstock 基本日常最低库存
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, Q7 x6 E P( b* k, H41.Which of the following abbreviations is used to describe the proper rotation of stock?; W2 t1 W0 Y" R* h, u" W6 c- v
下面那个缩写是用来表明正常库存流程?; x$ ?2 d3 f: q- L4 F" C
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?) L5 j" [( N9 J
下面的那把刀是用来打开蔬菜吗?
: }$ D: @0 ]8 t+ m& q6 \; G1 |A:Bird's beak knife 鸟嘴刀
0 Q9 C ?7 t; |" ]* S3 `4 {9 ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
5 R! `- n9 B' x, p即时读温度计最好用于那方面?
/ o) ^( b+ ]0 z. PA:Checking the internal temperature of a roast 检查被考物品的内部温度' j' _! T. i$ S
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* w* |1 j5 h- Q) o! W+ H
下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 g& ^6 x9 m. @; JA:Cast iron 铸铁
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- ~% P! t" N' b0 w% U% ]; v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?& O Q0 e2 s, y6 E& a/ A4 j
哪件装备下面有一个可移动的碗和一个S形叶片?9 Q; S# E) _3 Z/ U/ N6 [
A:Food processor 食品加工机5 u5 A* p& ?- d- {' o
http://www.google.com.hk/search? ... iw=1263&bih=5728 y' s1 e- Y7 ]# W: ~; [% ~: l
7 w# N# S4 B- ^+ `* j' s6 _46.Which of the following is not a rule for knife safety?5 V3 Z0 g& D- e: P; L
下列哪项不是用刀的安全规则?
A' I7 V4 @) }4 m' c9 o7 Z; }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:# `2 S: K% R. Q5 [0 U/ l
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
) B7 M* M. G7 x! eA:RondellES ; J' {3 c/ t8 y" @/ w: J9 p
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 c3 c# `( q1 L& T/ k
% ^# T: C: D) c4 T1 q48.Which of the following is a diced cut used to garnish soups?
& y' b& \% G0 \: l下列哪项是切成小方块用于汤的装饰?$ _" }: r4 i0 ?5 b* o
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 L4 E. f/ m; E, ^8 _* l
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
I4 }# t7 l, a8 X; \' z- D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!!——% C2 }3 }. Y0 G
A:Gaufrette
8 ~' h: y% Q$ J4 Z% ?, [ W( _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! V! q6 E' @/ ? M7 r' b* Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 h! i* W. g# w$ m7 z/ W# NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572/ v& l) X3 c8 Q/ y
6 {" t! o2 W; v2 f }* ^6 j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?/ s x2 a6 p. j
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)
& N3 Z. e' A& t$ s' A: BA:Cilantro 胡荽叶 香菜' y" }( Y( A- W4 _/ n: f" |
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 V2 E6 c$ b$ G
3 K3 ?' \4 R1 L+ C$ m7 V5 T0 Z' V60.Allspice is made from:" B9 \: _2 n7 N+ f S
多香果, 多香果香料是什么; ]/ J) I7 `4 w/ K& I* P2 Z( c
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- ]0 r2 p# H$ C4 q, B! q
A:A dried berry 干浆果1 g& D0 r: A( y
. g( m7 M9 w6 Z0 n/ E61.Which of the following are used to make a sachet d'épices?
7 ^' q6 p" a9 i0 A下列哪些是用来做香包德épices?* A) _8 y4 |1 ~3 K! Q w ^5 z, w
http://www.sachetcatering.com/
, M( z. }; o; g7 c+ r* pA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香2 R/ W, y& t' }5 O( ~& k" n" s
, f+ C3 r' U' A; |8 J: K! \6 D! F62.Which of the following condiments are not soy based?
& y% X( G9 {$ Q& q下列哪项不是酱油调味品的?
' k& J6 T1 Z" K* d: RA:Wasabi 日本辣根/ `! f! m. {( e& t( e9 _; j( {5 P1 E
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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:3 q0 v# D7 W( 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:4 q+ z E! M( J5 z$ n! Y9 ~
A:Pasteurization 巴氏杀菌
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9 ]5 n+ ]; G( n" f3 ?64.Which of the following steps is not the correct procedure for whipping egg whites?
* Z9 s$ |/ G: G下列哪个步骤是不是正确的蛋清搅打程序?7 a! z% x: H. |% O
A:Allow to rest before use. 允许休息后方可使用。
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! D2 I' K6 [! \# h9 N65.The weight of a large egg is between:一个大鸡蛋重量介于:
% B5 b8 j5 J2 V! x' kA:56g and 63g 56克和63克* I. s# {0 P! F$ K6 d% b/ p1 B
# J7 {% v" A9 B' R66.Evaporated milk is a concentrated milk that is produced by removing/ A: h( j# K, Z5 L+ Z) ]# n7 q: F
炼乳是一种浓缩牛奶 是去除什么做的
( e7 {( x8 I2 Y) f* gA:60% of the water 60%的水6 p+ P2 w' G2 |0 s% d2 Z
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67.A method of cooking that transfers heat through a liquid or gas is:2 T; y8 u$ V" V- }; {' O' f; y
一种烹饪方法,通过转移液体或气体是:
$ B4 Y/ ~! X6 _5 a- vA:Convection 对流
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' v3 I) K) x6 s6 C68.The cooking of starches is known as 烹调的淀粉被称为; W' z. H+ M1 W C
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?# y8 n$ ~' I8 v5 a* S: D
A:Braising 烤! ~, I8 ]/ C8 X# i. v8 e) e
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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:
" t) [7 J! u& D# |) |A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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/ Q$ i: \( L4 `: `% V71.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
* u/ y K t8 Y; ?A:Fumet 原汁
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+ u$ p% |# `; |6 h2 [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: g; m: n: r& W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜) d- p6 n* Y$ O7 d/ B
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73.Which of the following is a principle not used in stock making?! p2 f% N& S4 t
下列哪一项不是用于制造高汤(低汤)的原则?
- P0 @3 C& U' s. MA:Start the stock in hot water.开始在热水中操作! P: Z, n' d7 V$ ^
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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
e: f% R; G& {, ^1 n; ~6 tA:Remouillage 法语熬汤
* m3 o p! ]( M" U4 ^' C7 Yhttp://www.haibao.cn/blog/post/176242.htm |
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