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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:' o; ?# m) G" ?7 |
哪位厨师最早带来高水准浮夸的美食
, \- u. I) \! M( q0 S: Z8 g4 H8 vAAntonin Carême 人名 安东尼·卡罗美$ M1 E0 A( n! ?
$ f' ~3 S" I, W3 i: W$ \2 L& W! r27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 X" k* a: S: |8 j9 R" A下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, J1 K# @2 N/ w* Z$ HA:Cast-iron stoves 壁炉( X# D* R4 d. y5 ~5 B# n
http://www.usstove.com/products.php?id=6- h2 X0 F$ e* P+ o, S2 r
& \6 C S' S, R$ _6 |1 e28.The French term used to describe the roundsman, or swing cook, is:
1 e# @2 h7 x: B/ o' |! C7 _' L法国术语,用来描述roundsman,或摇摆厨师是:
$ k* N9 K; M/ J5 E; NA:Tournant 图尔南0 W0 v$ y7 v5 s
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29.Another term for the wine steward is:7 r- M3 @* O* a0 h$ Z% ?
葡萄酒侍酒师的另一个术语是:
7 }# f) w7 C' {A: Sommelier 侍酒师4 [* n5 H# l. j& l
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30.Molds, yeasts and fungi are examples of a:" y- H- x* K! O R' ~" u
霉菌,酵母菌和真菌是一个神马例子. _+ W$ o& _8 C* E" A; y7 N
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:& `7 m3 m" Y4 [' d( w: N v- u
根据加拿大食品检验局,食品的危险温度区在多少之间:
: \+ w$ a; l7 O8 b }A:40° and 140°F (4–60°C) 4-60度
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5 M a2 ^% X: B* `32.All bacteria need the following for survival:3 @9 G) g2 N% T0 l4 p. E( f
所有细菌生存需要以下哪些内容:
% V7 ?5 B' x8 ?- s4 d" TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 E2 J e" ^& I" ^
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33.Which of the following correctly represent critical control points in a HACCP system?
7 J" Y: t. } A6 @: G以下哪项正确表示了HACCP体系的关键控制点?
9 `' A* e1 z. w3 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) h" M: I. G" Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热& _5 E, X' W- }7 p! ~9 U5 g
: s9 g0 ?0 `1 V. C5 k7 I: ~% J" N* k34.Which of the following is not an example of a carbohydrate?
5 w! w( Y2 D* X; K! ^% B' e! o下列哪一个不是碳水化合物的例子?9 ?9 ]( v+ N4 }: G& ]9 B8 b2 L
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:
* h( Z3 ~2 g8 u1 p0 C& @1 `液体脂肪做成固体这个过程叫什么
: n% Q- d. S$ ]) |: LA:Hydrogenation 氢化% s3 l- d$ L+ G! W5 k% F: Z
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36.Which of the following is not an example of a fat substitute?
, p( D# o1 D$ y$ J) r8 l+ p下列哪项不是脂肪替代品的一个例子1 y! N! W# l+ z% U
A:Acesulfame K 安赛蜜K表) q! q. m$ B v' ?9 H+ g
) o' k. A& F7 x5 j37.Health Canada requires that a product labelled "fat free" contain:
0 B4 t. o- ^4 A) I( l加拿大卫生部要求的产品标有“不含脂肪“包括:
. \" h2 U) v& N% W& T! TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份. c3 n/ u8 E2 H& `! \9 Y. ] a
/ r; e0 R5 K' |) S+ c& D38.Which of the following is not a problem associated with converting recipes?
; z7 p# [! K# S6 y& f* n6 O/ E下列哪项是不相关联的转换配方问题?
0 f8 k0 C7 i% LA:Unit cost 单位成本0 z; t+ P& b: O& x1 r2 j, i8 h
9 G* ?! H" B, F; E( l& d39.The condition or cost of an item as it is purchased from the supplier is called:
) A0 Z5 i( C7 u! H: L从供应商采购的物品的品质或成本叫什么/ {* P | e+ ]3 j
A:As-purchased cost 购买的费用& d" F$ g! c ^5 j9 a- D* \
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ i/ [5 E/ {" S) w
在新货到来之前用于日常所求的必要库存量叫什么9 d. u# x8 f- y3 _0 K n" \& ^
A:Parstock 基本日常最低库存
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( m2 P5 h. u7 \2 n' z. A& w41.Which of the following abbreviations is used to describe the proper rotation of stock?3 [2 L' V3 }9 U, J, O
下面那个缩写是用来表明正常库存流程?4 [) i, R( w" R2 p) A2 P4 L4 t# o
A:FIFO=FIRST IN FIRST OUT 先进先出9 l9 u7 M/ m/ f# |
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42.Which of the following knives is used to turn vegetables?$ H I; A/ o. t- K9 K
下面的那把刀是用来打开蔬菜吗?
. f4 z: y5 G7 k) f: i6 dA:Bird's beak knife 鸟嘴刀) L& a* E0 F E* q h; y- p
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. H" I- l+ _* Z2 @
- h2 @$ V; T1 o& ]2 H7 l9 v43.What is an instant-read thermometer best used for?, c ~8 c! ^3 U0 s& n
即时读温度计最好用于那方面?# K/ z& A% c' b; u
A:Checking the internal temperature of a roast 检查被考物品的内部温度& c+ H0 Y( B" p7 j
( I! g, [' I, P44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ I+ o; a4 j9 M u: {6 Q下列哪些金属材料受热均匀,通常用在铁板而且非常重, C5 B2 X! n7 }2 q
A:Cast iron 铸铁4 c; @# |. T7 i1 i
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 a+ ^/ q( S8 y$ }8 R! s' T
哪件装备下面有一个可移动的碗和一个S形叶片?( U6 H& Z- d d/ z8 E' e9 b9 t# o
A:Food processor 食品加工机
+ Z! D2 h9 C- {( K/ Z0 U4 | C* a; Chttp://www.google.com.hk/search? ... iw=1263&bih=5722 g% ]6 u0 ~- b& g
6 V% f, ~. ?& V3 j- D, X+ j9 f46.Which of the following is not a rule for knife safety?
) F+ U* @0 C: P0 M8 [下列哪项不是用刀的安全规则?: q) \1 b3 t& l2 v$ C3 q
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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9 J" ?9 T9 \$ ~! i# _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 Z, t1 f/ K3 Z) ?& e' I& p+ k
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ [# n1 k5 p! U) ~8 w* qA:RondellES
' o# t1 d$ K; S9 a c. m! \ m# ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting1 Q( j2 H; p; g9 c3 {2 y
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48.Which of the following is a diced cut used to garnish soups?3 H) T4 k2 W7 Z6 h3 m& F
下列哪项是切成小方块用于汤的装饰?- q* s" h5 P! O5 J: b& G; @# O0 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* J3 F# Z, c& Q0 c- K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. b0 x; z3 L5 |' v0 R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!!——8 L0 X% f$ N3 f* W# r
A:Gaufrette + J5 d9 d" [/ ^1 m4 H
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" Q0 Z' o' I3 m) c, hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) r0 f; x9 I, [/ W9 kGaufrette :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?
8 i- F6 l, B+ y5 k- [' U% p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)
5 O' k" ^8 f2 m7 D4 x" l- U4 uA:Cilantro 胡荽叶 香菜! |/ _. L) Z2 g Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: q! c8 \# c. S( X2 D
6 V; o4 R% X+ L60.Allspice is made from:
4 W' `' A" E* j& P7 ?$ ^4 A6 v 多香果, 多香果香料是什么3 W* ?: B* \$ B; U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# l0 \6 c# L1 ]0 N- R8 V6 ]A:A dried berry 干浆果2 @3 X$ @. v6 z
: `7 ?* y. W& h; a( j$ m6 E61.Which of the following are used to make a sachet d'épices? a' I. \/ @7 g4 C$ d8 C, s! F! r
下列哪些是用来做香包德épices? @. U- T& N, x# n
http://www.sachetcatering.com/
/ j* W5 m9 h# Z. A; L' S) I! yA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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7 P9 w* g+ m. g8 W7 Q62.Which of the following condiments are not soy based?
) X. \& t& b' o2 Y1 r2 Y5 ]下列哪项不是酱油调味品的?2 f/ [. ]. o3 ^2 `" c# ^
A:Wasabi 日本辣根, c+ h- c: b$ h/ u5 Y* Y
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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:
+ \% j8 k) @$ s3 r, _! S1 V; z6 `2 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 t/ X& A, G% E0 O
A:Pasteurization 巴氏杀菌# H- n. I4 g! q+ w
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64.Which of the following steps is not the correct procedure for whipping egg whites?7 R3 m l. z% P/ A9 b# \' _4 f
下列哪个步骤是不是正确的蛋清搅打程序?
" F m- N7 u N) TA: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:
& {# p. ]- l. \2 E3 } n+ C9 N+ TA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 y) V4 S/ F, b1 s) y" R
炼乳是一种浓缩牛奶 是去除什么做的$ _. {; `3 x& O# q( V
A:60% of the water 60%的水 h0 n2 d. S; x9 C' J- ~; m5 V% [
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67.A method of cooking that transfers heat through a liquid or gas is:
: i' }6 B5 G+ O. L一种烹饪方法,通过转移液体或气体是:, M; q' H5 D/ v$ `/ b$ A+ f
A:Convection 对流
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$ R' j9 W5 ?9 O1 c" K68.The cooking of starches is known as 烹调的淀粉被称为
- H( i0 \; d( ^$ y. |A:Gelatinization 糊化
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8 B0 P! z$ G4 ]0 W0 x, g% p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
* e: U9 e$ T- w- {/ n% I' nA:Braising 烤: S) n5 J( h& k1 I3 N' L& i
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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:
0 U# D; |& e$ t4 j9 l- JA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' g' B: B* ?' {: M
) e; _; b0 H# P8 @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
. y( P6 y4 W0 c3 }3 i! }0 |A:Fumet 原汁
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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
3 e' I6 q" i6 V% l! L) W! nA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 T; u' a; j+ M* q; e3 Q73.Which of the following is a principle not used in stock making?
1 X+ Z- d# o( U B下列哪一项不是用于制造高汤(低汤)的原则?
0 v, Z) c6 ]: j) aA:Start the stock in hot water.开始在热水中操作4 p4 R* b+ T# c1 _
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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
% `, X* |' ^" b0 GA:Remouillage 法语熬汤6 V: r* k/ K. J; J
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