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26.The chef who is credited with bringing grande cuisine to the forefront is:7 k, r$ z* t( U, p4 N0 u
哪位厨师最早带来高水准浮夸的美食
; A6 W6 z% t# S2 t6 Z9 ~& dAAntonin Carême 人名 安东尼·卡罗美6 v" g k; Q. B; E6 I
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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& b7 d: k7 ?$ N
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: O, e5 R2 U- KA:Cast-iron stoves 壁炉( L6 x" [6 O( f- W7 a
http://www.usstove.com/products.php?id=66 ]9 p; T$ @9 k1 |4 i2 A" b
n' M. J( }" B$ m28.The French term used to describe the roundsman, or swing cook, is:
$ k& k/ C) Q! G& q) p! G0 N法国术语,用来描述roundsman,或摇摆厨师是:/ E' W* D& ~2 X# {
A:Tournant 图尔南
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8 b9 T# }, ^/ |$ D7 B29.Another term for the wine steward is:2 U! I8 X1 {* M& s% i
葡萄酒侍酒师的另一个术语是:
X0 N' S$ z% |A: Sommelier 侍酒师
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8 x9 v o, f/ P# d" r30.Molds, yeasts and fungi are examples of a:, M# H8 i- d- H9 |$ W- \( D
霉菌,酵母菌和真菌是一个神马例子1 W0 l4 E( w. s1 r9 x% s
A:Biological hazard 生物危害7 M6 c# D/ q2 z) x& ?8 F
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; ?4 u* A1 m: c- I/ o2 u0 V根据加拿大食品检验局,食品的危险温度区在多少之间:' I6 K# K: z: I, e k
A:40° and 140°F (4–60°C) 4-60度/ g: }. k* d9 s
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32.All bacteria need the following for survival:
& Q @$ k0 x7 ]1 J% {8 o' u. ?2 K所有细菌生存需要以下哪些内容:6 w3 e7 E' P1 A$ Y* O2 n
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 C( t$ X7 v4 V N
1 ^, q' s" z7 N' `% G33.Which of the following correctly represent critical control points in a HACCP system?
# `$ a- I3 P9 V以下哪项正确表示了HACCP体系的关键控制点?
& ~# {+ F8 A9 M& \A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; x4 A! p$ P K* k食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 f2 N% Z+ x+ B8 @. W
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34.Which of the following is not an example of a carbohydrate?$ u. x, d: p0 B0 I$ H
下列哪一个不是碳水化合物的例子?: m+ j& L& y5 c; ^
A:Essential nutrients 必需的营养物质9 t I7 a, T* \4 w7 P. l+ O
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35.The process by which a liquid fat is made solid is called:
" h$ k7 ^9 Z& n, @2 P液体脂肪做成固体这个过程叫什么' Y& y' b" Q- a, U3 w7 y; G+ W
A:Hydrogenation 氢化; X/ ?7 a8 J! {5 H4 s
) }, c( x/ E7 }. X5 i& V, c36.Which of the following is not an example of a fat substitute?! L' `. x! V5 F# R
下列哪项不是脂肪替代品的一个例子1 i! B* ]( `* H& |$ {3 R/ d
A:Acesulfame K 安赛蜜K表! \/ y6 j% u8 D0 o0 ^7 }! S
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37.Health Canada requires that a product labelled "fat free" contain:, h1 ]8 W8 Z( M: F: K
加拿大卫生部要求的产品标有“不含脂肪“包括:
' `& |5 A% r9 \+ v1 Y8 YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份' O3 O0 j( u) Y3 j. x6 U3 u' i$ z
- |$ J! M" S# ^ e38.Which of the following is not a problem associated with converting recipes?
, U! {, l, q D! t下列哪项是不相关联的转换配方问题?
; M' q" B; I7 y, V6 @* X# O1 s5 xA:Unit cost 单位成本9 _0 I+ `6 ^0 j( @
1 h, e: c$ J; x" m39.The condition or cost of an item as it is purchased from the supplier is called:
8 N* l0 K3 V A R3 A* A3 v0 Q从供应商采购的物品的品质或成本叫什么
# Q: W U8 p( y, v" iA:As-purchased cost 购买的费用' I' Z5 ~) h6 R! a% e
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40.The amount of stock necessary to cover operating needs between deliveries is known as:' p* Q# w) k% `6 Q0 Q% A: Z* r7 h
在新货到来之前用于日常所求的必要库存量叫什么
5 {% S. | T! X. {A:Parstock 基本日常最低库存) G3 f( d2 U: q
* p. `& |2 Q3 f$ U3 Y41.Which of the following abbreviations is used to describe the proper rotation of stock?2 {( q* D: J# J$ X2 J3 S0 v( b
下面那个缩写是用来表明正常库存流程?
" Y; ~; b( B* k1 a3 A9 F) @" TA:FIFO=FIRST IN FIRST OUT 先进先出$ Z/ e& P2 f: Q1 E; D* `4 m
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42.Which of the following knives is used to turn vegetables?% X6 X N6 L5 {$ G E: L" Y
下面的那把刀是用来打开蔬菜吗?' O/ y2 ~" q( c6 G8 u4 m! g
A:Bird's beak knife 鸟嘴刀4 \% o" i. A' g7 o) \( f6 X
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird. F! s9 R/ E, d
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43.What is an instant-read thermometer best used for?
G: r) B, Z* S: E% c) O; Y- x A即时读温度计最好用于那方面?, w1 \+ C8 ]: {6 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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6 h: _' R8 {( R- B. ?44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ M3 y% K- i+ [' ]4 T& |5 h8 C. O下列哪些金属材料受热均匀,通常用在铁板而且非常重2 O2 e7 u6 _$ w9 S" ~! A' k
A:Cast iron 铸铁* ^1 e( b/ U9 X4 Q
( g3 J# u/ S. R( r45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, V" b# d6 i1 O! Z t哪件装备下面有一个可移动的碗和一个S形叶片?
9 l$ e' p8 _% OA:Food processor 食品加工机. [, E& q0 V/ X ]
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?* l$ r% C& o& r; | q9 k& U
下列哪项不是用刀的安全规则?
5 k, e7 E5 p7 o+ ? [A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 I4 p9 x4 o& Z& L, h47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; t4 Z6 N" l# k0 T- e: G% s! S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?$ w4 F# Y4 \' _- L3 U2 a# ]
A:RondellES 5 D' n6 \' k1 J) Q7 R8 e0 S- B0 ?7 r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting }! h6 B4 a& h- C9 q2 o
, V z6 ~( s$ E- z/ m3 L7 i5 D1 O2 M7 f48.Which of the following is a diced cut used to garnish soups?0 C6 v* @9 t' Q7 A3 |+ n
下列哪项是切成小方块用于汤的装饰?
! H# X2 m" _( r2 N* uA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
/ x/ P9 ]/ v% L+ F ~) Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 C9 k; E" k6 Q* B$ K+ s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!!——& t7 ~& e, P9 O8 k
A:Gaufrette ; } v9 i% S0 L+ F q
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' G7 Q) Q# N3 T& X: G" L. o# i( c2 D- Kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572- h; D+ | ?% k
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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2 [8 i2 y( h) s9 D- t" D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
! \& s# \; \# A/ q3 c7 N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)$ K7 [1 f9 N {; J; {
A:Cilantro 胡荽叶 香菜
. i9 q% }" [' a% u1 A: O$ qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& f4 r* g+ ~- O$ F
# Q: R% a M0 d. r/ d7 v3 C60.Allspice is made from:
: f/ ~- o; Q8 N: Z7 t* n6 s 多香果, 多香果香料是什么" L6 F' c4 f7 i6 N
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 q$ n6 C, c/ c3 Q Q; KA:A dried berry 干浆果
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0 b+ w# c# Z! d4 }! d4 K6 Y61.Which of the following are used to make a sachet d'épices?) Y, p3 I, l) l7 v
下列哪些是用来做香包德épices?# ^/ E" D0 R, R' s6 ?1 x4 U+ r: t* j
http://www.sachetcatering.com/" \" U0 {1 e$ ]: G* g$ u) b5 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
; W/ m9 V# e% c$ p' B4 L# B2 m下列哪项不是酱油调味品的?
, e5 T9 c8 f4 @) @A:Wasabi 日本辣根
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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:# F+ E4 J* T) t+ 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:' G" l; V }. F7 x% S0 {% m e
A:Pasteurization 巴氏杀菌8 _* b* U j& a4 w, `5 b4 {# L: o
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; b6 @0 O: r- E+ Z9 a1 T+ X下列哪个步骤是不是正确的蛋清搅打程序?
7 I% |& e' O7 g q. xA:Allow to rest before use. 允许休息后方可使用。
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5 p6 x) m& X5 v. G0 L2 t: ~9 w65.The weight of a large egg is between:一个大鸡蛋重量介于:
: F2 U6 @4 w4 g& Y4 BA:56g and 63g 56克和63克' V5 p! z; z9 i4 {. |
7 K* t0 X4 d6 s2 `) H3 B# C66.Evaporated milk is a concentrated milk that is produced by removing
& L/ A- ^' V$ P2 ^炼乳是一种浓缩牛奶 是去除什么做的
7 I9 |% O0 f) f0 W: p2 |: XA:60% of the water 60%的水
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, P/ Z& n3 O6 j7 K67.A method of cooking that transfers heat through a liquid or gas is:/ H! i* a* N6 f& Q: G* z2 i+ s8 O/ b/ }
一种烹饪方法,通过转移液体或气体是:& V$ I8 i5 K) X, J- N0 d
A:Convection 对流
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; }2 f" i7 r+ e2 A }3 k68.The cooking of starches is known as 烹调的淀粉被称为% S$ f9 \% @6 `: G; w0 B" f
A:Gelatinization 糊化
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" j% s$ k) k: }9 n* n2 V69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' K' g* ^6 M; I1 J
A:Braising 烤: I4 B5 w- W* G! d/ T. N0 c
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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 t* M8 d! [; L. `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
^2 B0 _& L4 f9 jA: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' D/ S; M& Z8 Y* I$ ?
A: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?
0 e: T' N. M C下列哪一项不是用于制造高汤(低汤)的原则?
- }6 |# E# a5 u+ F, j2 W$ H$ d9 @A:Start the stock in hot water.开始在热水中操作$ G+ b. ~( f* H3 S
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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
& n6 E. W# t% u' [% c% QA:Remouillage 法语熬汤) p/ y V5 A! |: \: k- {6 g
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