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26.The chef who is credited with bringing grande cuisine to the forefront is:' d4 b7 D) b, T/ i* q9 s
哪位厨师最早带来高水准浮夸的美食
* u; f3 K& N# ]- }7 u3 UAAntonin Carême 人名 安东尼·卡罗美+ J. W- h; [/ M! A
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 C, E2 k( z/ }* A% E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' X. b/ H/ h7 x' S
A:Cast-iron stoves 壁炉" n9 b/ n: f3 H' d0 o' J* c
http://www.usstove.com/products.php?id=6
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; y* r7 F- Z: u( J28.The French term used to describe the roundsman, or swing cook, is:
' Z0 v3 o/ H- Z" w; r4 X* {* J法国术语,用来描述roundsman,或摇摆厨师是:
+ ~# u/ X+ B' K- JA:Tournant 图尔南
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* {; @, a2 n0 ^3 S! M, _# g- i: q29.Another term for the wine steward is:
- j/ v- L- V4 _3 d葡萄酒侍酒师的另一个术语是:
# i0 M" h0 q) q H( G. xA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:, |' m3 G" E$ @5 y h# |& h
霉菌,酵母菌和真菌是一个神马例子* V3 {8 W& s# W& R2 r
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:0 k$ i2 N6 l$ J- j
根据加拿大食品检验局,食品的危险温度区在多少之间:( p7 ? z: h. P+ [ o
A:40° and 140°F (4–60°C) 4-60度8 w$ } B, q% |( R* ]+ Q% O
% Q- @$ m/ N. D6 _+ G32.All bacteria need the following for survival:
4 T2 P. G0 T* h) h所有细菌生存需要以下哪些内容:
7 R! ]6 i7 t% P# k" |9 AA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值4 H" C8 D, [$ G+ T Q
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33.Which of the following correctly represent critical control points in a HACCP system?4 K& _4 `3 W1 C: H" W
以下哪项正确表示了HACCP体系的关键控制点?! x% p* S- \7 b7 @1 h
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 ?$ E5 X/ p0 a- m/ k" X& @食谱,接收,储存,准备,烹饪,保温,冷却,再加热7 C V0 F9 z' D C
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34.Which of the following is not an example of a carbohydrate?1 \( v" F& e% R% l" K- A* g
下列哪一个不是碳水化合物的例子?
1 f% f& C: D8 iA:Essential nutrients 必需的营养物质
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% O0 ^ C7 }; m35.The process by which a liquid fat is made solid is called:
& G" p% z3 s+ C& J/ U液体脂肪做成固体这个过程叫什么
" X% y' ~0 t0 `, X+ r. oA:Hydrogenation 氢化 A6 j! B3 u- a! u! x
; A3 `/ H; t! X0 M2 u3 p' O36.Which of the following is not an example of a fat substitute?
" f& A' e: m/ Z! u下列哪项不是脂肪替代品的一个例子
8 p+ O! _& u4 f6 ^6 NA:Acesulfame K 安赛蜜K表. t8 G/ Z1 X/ _1 I# B; a% a9 G
3 X/ n4 j2 o4 C; {0 Y# f37.Health Canada requires that a product labelled "fat free" contain:7 w: V; o& v+ Z
加拿大卫生部要求的产品标有“不含脂肪“包括:
: ~* \) m/ \; u/ C' {0 JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
" J. u& X8 X; f' @* R: B( k: C: A5 u4 s下列哪项是不相关联的转换配方问题?7 N" }& a p0 m( C1 [ Z
A:Unit cost 单位成本. q& S- `0 M) V8 |0 g
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39.The condition or cost of an item as it is purchased from the supplier is called:
7 Y1 X' c' A$ H' h4 o# r% N" i G从供应商采购的物品的品质或成本叫什么
! C. L! r% Y' ]. p. y# u) BA:As-purchased cost 购买的费用7 X% O4 I+ S& z* {7 K8 N
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
' F4 }6 `+ Z7 }( f# ~% @在新货到来之前用于日常所求的必要库存量叫什么. Y! b) Z3 h, G9 G
A:Parstock 基本日常最低库存9 v1 @4 W# G; N& }$ S7 Z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) _: L8 h. Y, B5 c& r6 m% t下面那个缩写是用来表明正常库存流程?
, ~; |) B6 j" z# bA:FIFO=FIRST IN FIRST OUT 先进先出
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8 e! m; S) y6 X- C$ q* \& K# t" q42.Which of the following knives is used to turn vegetables?0 a+ r, G( u" K. o
下面的那把刀是用来打开蔬菜吗?/ r+ P1 r- l# F0 I, G
A:Bird's beak knife 鸟嘴刀
. J$ c3 k. b& n2 phttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird- w0 ~" y3 r& V# {) y, L7 e* w4 |; E
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43.What is an instant-read thermometer best used for?
# v$ _- M5 ]% L5 o即时读温度计最好用于那方面?, j7 a( b' G+ E1 ^3 L. N6 W& s; ]$ Z, m
A:Checking the internal temperature of a roast 检查被考物品的内部温度1 G; L+ A/ E6 u% q- Q- C
9 ?, I# q% F% i' a6 m* x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* P7 j0 R( i8 E+ @4 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重
2 H" N9 c1 [1 a0 p0 W; MA:Cast iron 铸铁
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) _' [1 Q7 |" p: z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
s) t& c7 O9 s& m: @ @9 z% ]哪件装备下面有一个可移动的碗和一个S形叶片?3 |" n8 P$ Y/ ?% }- J1 b( C* ~
A:Food processor 食品加工机
3 h( d7 K8 x4 O5 \1 d" Zhttp://www.google.com.hk/search? ... iw=1263&bih=572: L1 `# } t+ H. q# n" O* m3 F8 K. |
7 C% L% z! c- T) }9 ]* C- L46.Which of the following is not a rule for knife safety?
% H/ Z' W: }- m" s6 g P$ o下列哪项不是用刀的安全规则?
' h# E3 z# {, mA: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:$ q2 }7 _! r" x# n; i+ `; p \
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?, f+ {$ S. Z' f+ H4 [
A:RondellES
8 P3 N- _( q" @; c9 |3 ~# ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: S7 _/ e# V2 I% S; N
% c- P/ ~# d: [48.Which of the following is a diced cut used to garnish soups?
9 Z( ^0 `' w% _" I; t0 f; `下列哪项是切成小方块用于汤的装饰?9 j/ K' g' c3 ^" h1 w) t! J
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm+ d! \. Z) p$ t8 V
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 }* D4 c- B& F% g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!!——
! {' z) x: x3 B4 B- TA:Gaufrette
" N8 q. p+ Y3 Zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& l/ E! @ o% u" b3 {& H! d
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: _) u3 H; Y `
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 A A3 c( [- k1 S* N1 ]0 i
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 i8 \) G, A6 B
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)2 n' ?8 B" L# K& z; i/ g
A:Cilantro 胡荽叶 香菜1 O% Z7 _/ \1 |2 a9 L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:, _/ @! V! k& w) S/ d" ^+ L; L
多香果, 多香果香料是什么% k% Z& J- v* H# S! f Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! u) O( Q+ M7 o" QA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
6 t1 G C2 o6 l下列哪些是用来做香包德épices?
+ o8 X+ p1 h) _& I1 K% ]) \http://www.sachetcatering.com/6 e: b" }) U7 C& J' s8 I
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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! `7 D8 ]% d/ V" R62.Which of the following condiments are not soy based?. W2 E3 H: f) q
下列哪项不是酱油调味品的?! _- l7 I- v& s
A:Wasabi 日本辣根4 m2 h9 y4 c% [" ]
1 W$ }# Z. J% c- |1 O( |1 q) c63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) K7 {; }3 r) 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:& R4 H/ X/ H5 P( }$ ~/ U
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
* S( {" C8 I* L& e7 I下列哪个步骤是不是正确的蛋清搅打程序?
% E6 A! X; i/ _, s9 \A:Allow to rest before use. 允许休息后方可使用。6 X3 Q2 ^0 O. ?8 R3 s; S5 a4 w9 q
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65.The weight of a large egg is between:一个大鸡蛋重量介于:. r% Y9 y9 N5 K% {8 x/ [/ \: r
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing5 f$ D4 E. J3 k g5 {* b8 v j. B
炼乳是一种浓缩牛奶 是去除什么做的 z1 n ?( |6 _: o1 _
A:60% of the water 60%的水/ J& Q. \% w: D
* `7 C3 L, ?% F8 @& g9 Q# U9 m67.A method of cooking that transfers heat through a liquid or gas is:
% n7 `8 |6 Z- x- E+ C: |$ d9 A' H, v一种烹饪方法,通过转移液体或气体是:
* y# C' V. e) E* Z$ S4 o9 {1 SA:Convection 对流' W3 |, B) x8 O
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68.The cooking of starches is known as 烹调的淀粉被称为
' |. N; c2 K; G! QA:Gelatinization 糊化
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/ i# S- X; h; S: f69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?2 v2 y" c ?% h# l D
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:
' P2 L4 y/ ~3 x2 x2 [& I: xA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 p; r: W* n: |5 V) P
' K/ q6 p% X) U9 d2 @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9 X' H/ i$ Q0 A1 p; B
A:Fumet 原汁
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2 ~7 U! }2 F8 ?1 o7 I( O72.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
+ X1 u7 N) b. k# }/ D* k/ X0 UA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
8 O5 c, q+ @& n: l' Y$ M下列哪一项不是用于制造高汤(低汤)的原则?& V1 `7 A8 l' M
A:Start the stock in hot water.开始在热水中操作2 e: F+ v; p+ n' M& z8 q7 L& H* F% Q
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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/ j1 {9 X9 J; V0 {3 c
A:Remouillage 法语熬汤$ j: ^4 h0 c2 W, d
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