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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:
, x$ h6 |3 G# L2 c8 a" `哪位厨师最早带来高水准浮夸的美食! P: D: Z w# B5 Z
AAntonin 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:5 J; f! `: J3 O4 `( @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。7 e: m( ]. C: n- s- b; m
A:Cast-iron stoves 壁炉/ @% C4 d k6 |1 {3 ]
http://www.usstove.com/products.php?id=65 \9 N# q7 Z: @/ D! s3 @" f
$ A/ F/ F9 ~" @7 y0 W28.The French term used to describe the roundsman, or swing cook, is:: g1 F& @+ z0 M0 [5 t( T
法国术语,用来描述roundsman,或摇摆厨师是:0 \ F) _) w- F
A:Tournant 图尔南
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) M7 g! \) c5 X( J( e; I1 G) R29.Another term for the wine steward is:( x; T5 \& Z6 X# P* b! y3 W1 `: j9 H
葡萄酒侍酒师的另一个术语是:
* g+ x# M$ _* CA: Sommelier 侍酒师$ |2 p' B% }3 O$ Y: X& y
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30.Molds, yeasts and fungi are examples of a:
/ l' }3 v+ a3 R, G霉菌,酵母菌和真菌是一个神马例子% b. d( f5 ?3 G$ H# d) j$ N
A:Biological hazard 生物危害& Y( |% O6 h4 |! i, \5 l0 y
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 ~% V# F* v) U( N9 F+ K0 @" ]5 }( ]根据加拿大食品检验局,食品的危险温度区在多少之间:. K2 d$ C& }. P3 f- G
A:40° and 140°F (4–60°C) 4-60度3 G4 N6 ^5 ~5 S
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32.All bacteria need the following for survival:
+ T" U7 o# D8 C4 X* e2 ~& B所有细菌生存需要以下哪些内容:% X7 \, W! ^ ?4 y! W
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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6 h- a0 z3 c. a1 n8 R33.Which of the following correctly represent critical control points in a HACCP system?
' R" A& p! e5 q; O; e, t) C以下哪项正确表示了HACCP体系的关键控制点?3 [/ t- F7 s& j
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! c1 F9 {1 z/ Y6 `: z c4 n食谱,接收,储存,准备,烹饪,保温,冷却,再加热: j3 ^. @5 s: w, [( i
. a# t# F" i7 j+ C$ u3 \34.Which of the following is not an example of a carbohydrate?
* {' ~; l2 N( a4 j, U% N下列哪一个不是碳水化合物的例子?
* f6 A# {0 `- ]A:Essential nutrients 必需的营养物质( z$ ]- E! y0 ^6 k
: g2 s% N) x: Q: ?; {' \* O2 Q35.The process by which a liquid fat is made solid is called:) j- D7 V) I% k# E( g2 T
液体脂肪做成固体这个过程叫什么/ s$ k8 U7 h" n2 T S
A:Hydrogenation 氢化$ ~9 \4 I9 K- i' t; Q& `
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36.Which of the following is not an example of a fat substitute?
/ z5 e: M& J' C$ \. X9 f$ t下列哪项不是脂肪替代品的一个例子0 S; z) X* ?9 \3 _
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
# p+ |, ^2 h( b8 m( E加拿大卫生部要求的产品标有“不含脂肪“包括:
3 Q0 }+ g* W8 U5 zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份/ M: e0 f8 [2 }( t m9 o
2 C. G" _; k1 V3 N38.Which of the following is not a problem associated with converting recipes?
' u- s+ B6 R. l2 f下列哪项是不相关联的转换配方问题?1 q# S. z4 O2 Q( p
A:Unit cost 单位成本 P$ Z8 c8 |( ~0 O; h( X
. r/ H a1 X# o% e/ A: F1 G39.The condition or cost of an item as it is purchased from the supplier is called:" I& N5 J# [# c
从供应商采购的物品的品质或成本叫什么
8 Y! i$ J; A5 |A:As-purchased cost 购买的费用( ~3 Q4 a' I. A# v7 R6 J, U
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40.The amount of stock necessary to cover operating needs between deliveries is known as:9 j8 H- ^( b; }5 c
在新货到来之前用于日常所求的必要库存量叫什么" i! _' ~8 J# N; V' f: M6 u+ u
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
/ H+ A' M% T7 z+ _下面那个缩写是用来表明正常库存流程?- E ]# f2 r3 I8 d. d
A:FIFO=FIRST IN FIRST OUT 先进先出- f1 d5 u9 s2 a6 w4 i
' f" u2 \; f2 P+ k4 M$ A42.Which of the following knives is used to turn vegetables?
j7 x+ B6 h& g- L2 g" \下面的那把刀是用来打开蔬菜吗?+ }: c( e+ @0 Y4 o+ _1 _! h8 [. }3 h
A:Bird's beak knife 鸟嘴刀) O R+ c7 P! s1 L. Z6 K
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird2 q% ~3 h. ~4 C0 E5 ?$ S
. L$ D+ a' ]2 P43.What is an instant-read thermometer best used for?" ?, t6 r1 |6 `" G8 e9 u
即时读温度计最好用于那方面?# }) ~8 D) q: Z9 L- Q% C o
A:Checking the internal temperature of a roast 检查被考物品的内部温度3 N) m& o7 O8 c- a
1 O2 i4 T& i2 h/ p8 h44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( b+ y! _! P+ J! B7 T
下列哪些金属材料受热均匀,通常用在铁板而且非常重
0 I+ e$ j9 R. qA:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" e9 z" t# |* t% H3 t; V# P$ v7 }; S
哪件装备下面有一个可移动的碗和一个S形叶片?
+ F k. i! H) oA:Food processor 食品加工机
2 o9 N0 ~3 ]5 Q; h. b, fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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# E0 d! S- W8 o4 Y6 I6 M46.Which of the following is not a rule for knife safety?
& Q6 W$ @" ~! s下列哪项不是用刀的安全规则?
! a- Q! [, Z. t9 P A6 W+ Y" I8 G% UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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, g3 X. G. P6 b5 \, e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ g" E1 A6 _ b' S! y把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 B( P+ Q" _7 e6 N7 }$ s1 q4 ]A:RondellES $ f/ v0 A! ^0 ?& l3 ?) p8 |
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% J( h2 c8 o* ]! a
% P9 e5 N. H/ X! A48.Which of the following is a diced cut used to garnish soups?
`+ M; I8 o2 P8 L8 z/ c: b. G9 A下列哪项是切成小方块用于汤的装饰?$ Y I) z( ~3 X6 N) D3 d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm; N& z& b! Q0 \; |; N! L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 ~1 e# z- W J' ~" x% A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!!——
* `" O0 _8 _! g8 t! W% U0 LA:Gaufrette
4 N) {* v8 m2 y1 x$ L4 Q% S R# cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 r/ G7 u( @1 M" s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
7 H4 u+ ~" D' K3 H0 b* HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! v) o, \! z. E" G/ P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# C# Z; o6 i* {' Q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)
) g5 D x! ]' y& B1 {) {; u5 xA:Cilantro 胡荽叶 香菜; }9 o) }8 s& }5 D
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- E) V4 a* _1 ?+ n60.Allspice is made from:- u& Y3 P: i. w: A# @
多香果, 多香果香料是什么# k$ i) s" z' y y( y2 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% G$ g. ]* b. I+ LA:A dried berry 干浆果
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0 k! g5 k& s0 y- o5 A61.Which of the following are used to make a sachet d'épices?
$ {8 b- V8 ^1 h" w3 P3 b下列哪些是用来做香包德épices?
! v! p y3 @ I, ~: Y( j( G" Z3 o1 Ehttp://www.sachetcatering.com/6 b, g3 M9 E6 y& Q: E( @' T
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 i) K6 Q; M" w: |( X6 Q r
, D% H* E: z, R$ }1 s5 r; T9 G62.Which of the following condiments are not soy based?
# n' g! k6 n: I2 Q& f2 B+ e6 K下列哪项不是酱油调味品的?& Q; P( y* Y% r4 z8 n- @" o; [
A:Wasabi 日本辣根
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; t# r [1 U7 q& Q: i4 `% T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 L' F/ ^2 C' z' i" G( _5 N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:
3 y( s4 Z+ r# a4 v% oA:Pasteurization 巴氏杀菌6 B/ F8 n" m; K. C9 z- |
7 A2 v' g' ^# D1 F64.Which of the following steps is not the correct procedure for whipping egg whites?
1 t3 D6 S0 b b) ^* v; I! z下列哪个步骤是不是正确的蛋清搅打程序?
* Q# d. G, C: ]+ p' X i5 UA: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:" E# }% i8 {$ J& ~7 s$ f
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing2 n; s9 y& k" M0 ?! p
炼乳是一种浓缩牛奶 是去除什么做的
: `' b0 q, F3 \A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
3 x0 [# c2 q) o8 u3 d" @4 c8 |一种烹饪方法,通过转移液体或气体是:" d1 r& Q- r" U+ ?1 c! `
A:Convection 对流 y; z. w4 P1 c
2 g' H* B* f* H! |68.The cooking of starches is known as 烹调的淀粉被称为
; ]8 P) [7 V; u* m5 F9 jA: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?
) G. d" `3 v: K- yA:Braising 烤' k9 \2 Q) ?$ W" N3 {' q: L
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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:& C- z. q* A" y9 r
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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& z" O' G# A3 }- s! o) {* t71.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
- e8 R6 H0 Y0 V/ }# r+ _, kA:Fumet 原汁# [) l2 d$ }0 o, O8 F
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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
! K0 ~1 c$ ` U8 J) w# e9 @/ 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?+ F0 X4 J. ]4 v$ t( K0 G& b/ i) ^5 `
下列哪一项不是用于制造高汤(低汤)的原则?
1 R% n' H% s8 n+ |, X/ X# m+ v j$ c) D* VA:Start the stock in hot water.开始在热水中操作+ v8 ~8 c4 V- t, p3 ` O
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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
/ a( [. y1 h' o' xA:Remouillage 法语熬汤
?( H; ?' p5 n2 K4 chttp://www.haibao.cn/blog/post/176242.htm |
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