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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: ^# R f; T4 X9 Y
哪位厨师最早带来高水准浮夸的美食8 s% `9 N5 \% y; f1 K8 F- K' P
AAntonin Carême 人名 安东尼·卡罗美+ j5 u& ~" C2 O* |, i% s; L
) [* i3 W/ f X: o. v27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. F/ T6 i+ O8 ^$ m. Q
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# S: v3 O& U: {1 A/ t( IA:Cast-iron stoves 壁炉# J. E# I" M# |9 d$ M
http://www.usstove.com/products.php?id=63 W$ i- S! ~5 I+ {3 ]# @- B8 Y
; u, Q% G( W2 P8 k W# i2 j' ~28.The French term used to describe the roundsman, or swing cook, is:
$ y& D5 {" j: r, A1 _7 c: C+ z法国术语,用来描述roundsman,或摇摆厨师是:
) i- w; J/ R. }$ ^ ]! ZA:Tournant 图尔南; o$ K# T% f, O+ D" Y
! n' I! T3 n* W' F0 m29.Another term for the wine steward is:0 M5 q2 j" N0 M
葡萄酒侍酒师的另一个术语是:( y6 \! |6 [9 q9 n: r# U, D
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: L6 j$ p; |& N' Z
霉菌,酵母菌和真菌是一个神马例子) W7 A$ h$ E2 {5 v5 s
A:Biological hazard 生物危害) Y- b" L! D5 u7 c) d9 ]
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ _2 `* |; m7 {! N- Y
根据加拿大食品检验局,食品的危险温度区在多少之间:
- B, d8 |; Z. z4 b8 \2 e) F5 UA:40° and 140°F (4–60°C) 4-60度
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1 }4 v0 O, U. R0 W0 }0 L32.All bacteria need the following for survival:
1 H5 x( [( U& q$ x5 [) z. G3 M所有细菌生存需要以下哪些内容:
1 w' b+ F# o [( Q1 f; IA: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?
+ U; Y5 |: W3 S# O+ \$ L J: V以下哪项正确表示了HACCP体系的关键控制点?4 }3 k* m4 g8 Y& |
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating / P: ~% Q7 q9 A3 N" \8 y7 y8 q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热; |+ }3 v; T6 \: u2 i5 c L1 z
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34.Which of the following is not an example of a carbohydrate?
, } D8 M" r8 i下列哪一个不是碳水化合物的例子?
" l' h' o( O3 d- p& t9 jA:Essential nutrients 必需的营养物质 h4 K9 [& Z$ \0 i8 R6 v! _$ Z2 `
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35.The process by which a liquid fat is made solid is called:
/ c8 q5 |" S6 l0 ?! o M液体脂肪做成固体这个过程叫什么
* |! e2 v% M4 }( dA:Hydrogenation 氢化4 S, o0 y+ h- q* ~
& U3 F. d* U/ B! {36.Which of the following is not an example of a fat substitute?
" r/ L6 X4 z/ h2 _: B下列哪项不是脂肪替代品的一个例子) T2 d0 { [1 X% z+ L
A:Acesulfame K 安赛蜜K表4 `/ N( v6 y5 R7 g4 \1 E* n, [
5 J8 x) |9 M$ n" `+ k37.Health Canada requires that a product labelled "fat free" contain:( y3 u3 c" k% m0 S9 {, C. S* W( n
加拿大卫生部要求的产品标有“不含脂肪“包括:7 w# q* j" o3 c1 V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 n B' z# R6 o6 Z. o38.Which of the following is not a problem associated with converting recipes?
8 c) W g" h( b8 U$ W4 P; E下列哪项是不相关联的转换配方问题?
1 c! `' ]' g& S4 W6 E7 X" w1 tA:Unit cost 单位成本: r: D8 {& c& Y' @% `
3 }9 B& O+ o2 f2 ]' \39.The condition or cost of an item as it is purchased from the supplier is called:
' G- X. W2 X, m3 H+ J从供应商采购的物品的品质或成本叫什么. `8 v& F* y. o l* \' T
A:As-purchased cost 购买的费用
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( o; ~! w) ^$ B% c4 J) G. l P7 _" N40.The amount of stock necessary to cover operating needs between deliveries is known as:1 @6 E. {! c+ R
在新货到来之前用于日常所求的必要库存量叫什么
" C- ]3 Q; D Y8 ^5 _A:Parstock 基本日常最低库存1 G8 e, y0 N6 O9 B. J
# M5 E, U9 ^3 ^% j; m/ d41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 e9 D3 o$ b# A5 H. ^& b下面那个缩写是用来表明正常库存流程?' V1 u3 H q8 c k6 F. n9 o: ?
A:FIFO=FIRST IN FIRST OUT 先进先出
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5 q4 W* S5 X5 a4 U7 w42.Which of the following knives is used to turn vegetables?) M: k0 ? f3 Q
下面的那把刀是用来打开蔬菜吗? A' C* \& V" k5 H) `
A:Bird's beak knife 鸟嘴刀- T! y* h& R. ^/ A( T! r6 I
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?* }9 B+ l) ?* X) b, E) w
即时读温度计最好用于那方面?% w7 L' d) W2 [2 e
A: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?) B/ S! L6 ?$ `8 V
下列哪些金属材料受热均匀,通常用在铁板而且非常重
. p/ A7 Z5 o& d2 ~* P7 jA:Cast iron 铸铁
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5 a0 u8 f( R. ?7 o8 o3 `) m' Q/ H45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: Q! @0 v7 S- c' Z* m: @哪件装备下面有一个可移动的碗和一个S形叶片?1 Z( K6 B; O3 E: V2 p3 r0 `& g3 u
A:Food processor 食品加工机. B6 A$ C5 X6 U* |, Q9 U: X
http://www.google.com.hk/search? ... iw=1263&bih=572. d5 u. C! Y4 x9 |( Q
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46.Which of the following is not a rule for knife safety?
" {6 A$ Y A0 W! q, E下列哪项不是用刀的安全规则?! {( Y0 {5 t& u# K* e
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:% S/ D. C2 i$ R1 i
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 |5 _5 ^+ @* b/ C: fA:RondellES 9 O" T) e) k" B6 M6 P5 q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?, u+ ?# X. f/ g6 M. a
下列哪项是切成小方块用于汤的装饰?
8 O% `9 N- v- C5 k7 S1 o# L* ZA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 }' M6 f' r' ^6 c( R3 d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 B2 |* X; {5 o4 [6 v4 P: Q
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!!——. I6 v4 @* l! X% g3 s" w
A:Gaufrette + o2 `/ x8 t J
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
r7 ^. Q& Y5 W3 q$ m# `+ |mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5727 X0 H' z" F8 ?& R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 {# K+ k9 K# ?9 q4 y% K5 F, Q7 \
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
5 w* T6 O7 G" C9 k. 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)
! a0 D, o. a0 s M+ ~A:Cilantro 胡荽叶 香菜4 }7 y, e4 K: U! T
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx) k5 C8 ~* l' p: j# o
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60.Allspice is made from: n. ^4 G4 L& j
多香果, 多香果香料是什么
: [: s) F5 C5 [http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 r4 X$ G. Q8 r% z$ r
A:A dried berry 干浆果) P% v v9 H r/ v! O( u0 d
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61.Which of the following are used to make a sachet d'épices?
8 }$ c' m" m3 S6 a6 T* @下列哪些是用来做香包德épices?( g+ q' r7 J4 b/ g) z1 Y2 o1 P
http://www.sachetcatering.com/
l/ N1 ~( n% c C% W: P/ OA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ [" [: J! G% ]. n
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62.Which of the following condiments are not soy based?. Y( E3 g/ O' ]8 Z7 z8 d
下列哪项不是酱油调味品的?
7 B+ e" v8 P& w- f8 L1 A# NA:Wasabi 日本辣根
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& }; [! s, j# g/ t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:( y. k' ]& E/ s) f' j: l1 s
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:
+ a3 G, W% G7 v4 K& N( M1 f( rA:Pasteurization 巴氏杀菌# X, `% Y$ Q) s$ u, `
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64.Which of the following steps is not the correct procedure for whipping egg whites?
1 Y; d2 Z$ H" l/ y; ^下列哪个步骤是不是正确的蛋清搅打程序?6 R; P3 M4 m/ T" ^
A:Allow to rest before use. 允许休息后方可使用。5 e( ~4 O& E2 B1 _/ I9 Z) j" ]; {& S0 T
8 i) _& I$ ?6 r' k65.The weight of a large egg is between:一个大鸡蛋重量介于:
! [6 q( s) g6 p5 cA:56g and 63g 56克和63克. W) F3 N1 ]2 k+ h& A, q1 L
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66.Evaporated milk is a concentrated milk that is produced by removing3 N+ M+ M) X& Q3 k( X& G# j! T) T
炼乳是一种浓缩牛奶 是去除什么做的
2 j& s$ `9 s1 P6 _ ]; DA:60% of the water 60%的水
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7 d% | y' z( p D; B67.A method of cooking that transfers heat through a liquid or gas is:9 S; p5 R/ n) C6 z" E6 E1 G5 z3 w
一种烹饪方法,通过转移液体或气体是:: ~4 [# c Y$ y
A:Convection 对流
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+ g& v1 A) q, y* N& P6 U68.The cooking of starches is known as 烹调的淀粉被称为1 a2 ? I* n+ D! i" J9 G
A:Gelatinization 糊化
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: x: T" r0 b" K8 ?9 T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?" w, h8 v- O4 k
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:; |7 ~( z1 R( [0 _$ ^% v
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理: k6 |! E4 k, Q* c
! k6 O* e0 s; a# f$ w71.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 S: R# Y1 y! I. o" M' l. S% k
A:Fumet 原汁
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* m- s) q, U/ b5 b* l( Y' s72.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 {7 w7 a0 @7 e$ [% s1 d2 BA:Carrots, onion, celery 胡萝卜,洋葱,芹菜) p" z4 m G7 F8 ]2 t+ J' r
( X4 L! j) Z9 l* }: E2 [73.Which of the following is a principle not used in stock making?
* B& G. R- C% L( D2 h f/ s; q& N下列哪一项不是用于制造高汤(低汤)的原则?0 ^5 d2 V' ^$ L
A:Start the stock in hot water.开始在热水中操作
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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
' ?/ ] A3 w" ?. T7 r* ^$ yA:Remouillage 法语熬汤
, n. T/ t' ?; L4 }7 R4 m6 _) ~- Xhttp://www.haibao.cn/blog/post/176242.htm |
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