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26.The chef who is credited with bringing grande cuisine to the forefront is:
. i5 v- d: o& ]3 R- `4 L哪位厨师最早带来高水准浮夸的美食: k2 D" C; ~& z9 C0 S
AAntonin Carême 人名 安东尼·卡罗美
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$ t! y7 M. N3 H5 P* P' d8 a- E5 O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of: w" |, `3 _( Z: G" `3 @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
% C- h) p/ z& q+ \9 P- cA:Cast-iron stoves 壁炉# t) _- c7 f' n
http://www.usstove.com/products.php?id=6! [4 O# M7 y/ V8 \7 x: T `9 x5 u( c5 H
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28.The French term used to describe the roundsman, or swing cook, is:& ?) \( U- i. y# B& V8 r3 {
法国术语,用来描述roundsman,或摇摆厨师是:
0 s6 Q9 N+ u* O% I2 H' HA:Tournant 图尔南
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29.Another term for the wine steward is:3 ]6 T6 w, N/ n$ s& [
葡萄酒侍酒师的另一个术语是:8 _, ^/ m, d( k7 a4 O
A: Sommelier 侍酒师
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- E+ y+ c+ s8 y( ~) V6 r, s30.Molds, yeasts and fungi are examples of a:' g7 T' {' ?: X+ D ?- y+ o, ~1 N
霉菌,酵母菌和真菌是一个神马例子7 K6 ?+ @. r! v, z) A
A:Biological hazard 生物危害7 ~- ?8 v7 m! d: \
! {, n( H- J) U$ ^2 k, w3 v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 v! k/ n" X9 _, l @9 I9 c根据加拿大食品检验局,食品的危险温度区在多少之间:
1 R( e, r# z5 j# x/ PA:40° and 140°F (4–60°C) 4-60度
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3 i% \* G ^0 o$ o) w! y32.All bacteria need the following for survival:2 G: B+ Y7 T+ o: \$ T' U
所有细菌生存需要以下哪些内容:' A0 `7 l: {. `. }, \9 b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" p( Q5 i5 T+ I+ ]
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33.Which of the following correctly represent critical control points in a HACCP system?
" m$ a. C* |$ X1 m0 V) U7 W$ n以下哪项正确表示了HACCP体系的关键控制点?
n6 J: B" }% p& xA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating " R; W* @5 A8 V# D, K3 o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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34.Which of the following is not an example of a carbohydrate?
2 m7 [1 z& c" d) R+ i2 H+ E- B& t下列哪一个不是碳水化合物的例子?8 X/ u- W- J+ _! ?1 ?% T# @, g
A:Essential nutrients 必需的营养物质
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& X. C% N# y4 q' f/ s35.The process by which a liquid fat is made solid is called:
* K! F6 V3 A/ r- Z) @5 u液体脂肪做成固体这个过程叫什么. @5 F! Q% z @' Y4 T& t$ M+ M" H7 L
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?# m+ h4 l9 y4 q
下列哪项不是脂肪替代品的一个例子
, s; W. F1 c/ D/ @: fA:Acesulfame K 安赛蜜K表" u; s4 Z a" [2 ~% v
: w- @$ {6 v9 y" }! @37.Health Canada requires that a product labelled "fat free" contain:
. g+ z- [( c3 L5 H$ w& E) |6 p加拿大卫生部要求的产品标有“不含脂肪“包括:& L1 X+ L, O+ y
A: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? N5 m5 y1 I) e3 ] u( ~
下列哪项是不相关联的转换配方问题?
$ {: N, R* H8 z" x: i- tA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:0 o$ h: S8 O: a2 h6 O
从供应商采购的物品的品质或成本叫什么
8 L. N& \2 \& a# C+ a( `A:As-purchased cost 购买的费用. {3 x& D; Y8 [
8 T! e7 J) h, c6 {40.The amount of stock necessary to cover operating needs between deliveries is known as:) m3 H: E* |. W, H7 v+ U( c8 l
在新货到来之前用于日常所求的必要库存量叫什么5 k9 Z% y* g8 ]) A2 J% t. O$ Q
A:Parstock 基本日常最低库存7 S( q; \) F1 U4 @ R
+ f; L. B5 o" a, r; I41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 ~+ L! d4 o+ Z. A2 c3 d下面那个缩写是用来表明正常库存流程?
& R7 r8 U8 N0 {' ZA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
1 m/ A' u* Z, q1 n; U) w' W下面的那把刀是用来打开蔬菜吗?
: B6 Z' u3 U3 d# ?6 C1 {A:Bird's beak knife 鸟嘴刀
1 q$ }6 w% \8 u. e) H5 e' s, D5 g! zhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 w+ i( Z/ p2 j3 E' l4 o) A% f
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43.What is an instant-read thermometer best used for?
8 r) f4 z- N9 Q, @* j- z0 S, B即时读温度计最好用于那方面?
% G/ ~3 @& B) P9 A' W0 ~- BA:Checking the internal temperature of a roast 检查被考物品的内部温度
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! s7 ~4 |4 H; }7 O0 q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) O6 ] h) H* S
下列哪些金属材料受热均匀,通常用在铁板而且非常重
; E+ L- d/ U5 h$ i" \( oA: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?- ^+ X: ^& R! H. c8 D
哪件装备下面有一个可移动的碗和一个S形叶片?
0 Z2 E Z/ t3 e7 p* j" LA:Food processor 食品加工机6 Z, o# n s( }( ]% I! E. l
http://www.google.com.hk/search? ... iw=1263&bih=5729 {) E4 G% {( u
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46.Which of the following is not a rule for knife safety?
# V& ]# f( V6 t# w下列哪项不是用刀的安全规则?
2 I, c: S! J: o& e( WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ S& I% J5 Z" L$ J9 I0 m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. P+ n0 P! r5 k. l# V* ?1 M& e
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
7 M9 a* a; p F) c& C: ZA:RondellES l8 U8 P# k1 D2 Z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' r5 C' Q% v+ l48.Which of the following is a diced cut used to garnish soups?" v3 L4 w; m6 p& f @7 q3 n
下列哪项是切成小方块用于汤的装饰?
7 V& O. e" a8 \. iA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 s/ M' Z3 a2 W4 E+ s2 y5 I. I2 Y
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% z# W! a" [# i! g, I* 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!!——1 `" ?; H @! W1 q2 g
A:Gaufrette
9 {) d" j& Z+ J4 h7 Vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* J9 ~ c% v8 `/ m0 m* W; s
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! w9 m# i2 L/ V CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& Z F8 x. o- t0 B/ u
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 r/ W* q0 x4 e: U. \( D* [; P. S7 _* w8 I
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)# U# i9 r& C7 U/ ?; o
A:Cilantro 胡荽叶 香菜 E1 H3 m; w2 w, ~; H) R6 a
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 N) Q* f6 z8 @' j
/ _4 \0 P* i9 N6 w1 I, s; c+ `60.Allspice is made from:% x* o: O7 ~5 E' i+ X% S
多香果, 多香果香料是什么8 P" e; L& B% B9 l) w+ X8 o7 O2 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 d1 f( H0 ~# G+ l1 ~
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
% S& e% J. C% p7 B6 B下列哪些是用来做香包德épices?
( X5 N5 p/ B% E& x ^# \; h8 hhttp://www.sachetcatering.com/
* l. P* G6 D- p4 aA: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? T9 f: V. S( [5 x# |5 `- }9 u
下列哪项不是酱油调味品的?- A/ ~4 a& {% \ m9 S" `
A:Wasabi 日本辣根
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6 B8 g1 R' \7 a: H9 [0 r' R! r! S1 [63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:" ?& N8 \8 ^0 E/ W
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:
; b/ p0 a: o; p) c. wA:Pasteurization 巴氏杀菌2 R* y4 v. E' W2 Q& G4 l" ^
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64.Which of the following steps is not the correct procedure for whipping egg whites?0 e3 n' a+ ^) D% O
下列哪个步骤是不是正确的蛋清搅打程序?
5 y `' h7 i) ~4 vA:Allow to rest before use. 允许休息后方可使用。8 S# Z7 m! e$ Y. X4 m3 l
" y: ?+ I5 ?6 r/ M5 A65.The weight of a large egg is between:一个大鸡蛋重量介于:
3 P0 x, l9 N$ d" y& z5 PA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
- s8 H% H4 A2 x' o+ }炼乳是一种浓缩牛奶 是去除什么做的
& S: J' G& @% r% ]# Z* RA:60% of the water 60%的水! A# n/ z# f! n4 ?
\' l1 z; k4 \. g5 n67.A method of cooking that transfers heat through a liquid or gas is:
7 ]7 R% s2 `& @* @* V3 ^. U一种烹饪方法,通过转移液体或气体是:/ M, t7 X/ I# t1 y/ t9 s# S, |( l! c! w
A:Convection 对流
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" F3 K+ a2 h) V. ?2 }68.The cooking of starches is known as 烹调的淀粉被称为* N5 Q% _9 S# O: y
A:Gelatinization 糊化
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' Y% e/ T3 J" S- X8 S& H! O! B% M3 T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
- s3 Y: |9 Q5 ~A:Braising 烤& c5 Y: {" }5 k. Y
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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:3 ]( ^& n! B* R W
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ G% H2 v) ~: \: @, q2 |" c71.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 [% u: u- N, `A:Fumet 原汁2 C6 d$ c( a3 a! N* Y; B
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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
9 c% T- o5 ?; a) S4 t- mA:Carrots, onion, celery 胡萝卜,洋葱,芹菜; r i# F7 R/ S& {. c: L9 ]& @
" \; U% o+ o e73.Which of the following is a principle not used in stock making?# v3 s, }& @+ |+ z
下列哪一项不是用于制造高汤(低汤)的原则?
6 ^6 B+ R) Z4 K+ Z: J0 d0 p& AA:Start the stock in hot water.开始在热水中操作
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& H( K1 l; c9 r& d74.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( L b; F: Z7 w
A:Remouillage 法语熬汤. n6 _: @/ m* d' _* g6 f
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