 鲜花( 33)  鸡蛋( 0)
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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:3 x2 f# _) N( L. i
哪位厨师最早带来高水准浮夸的美食$ \, R" J/ p6 {% a* B
AAntonin Carême 人名 安东尼·卡罗美! Z% a% P! w7 Z3 f
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ x8 F' E' C+ r+ ^. U
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。, v' d! M% o& }& k) [ F3 F9 s# f
A:Cast-iron stoves 壁炉& k- z+ [/ B1 F' m5 T+ V8 I' Z
http://www.usstove.com/products.php?id=64 H8 W# _; w$ B& O" N) t( C- ?
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28.The French term used to describe the roundsman, or swing cook, is:
8 u1 G! D& L4 g+ K法国术语,用来描述roundsman,或摇摆厨师是:
! k! P% J8 m5 x- G& OA:Tournant 图尔南5 ~/ q! i6 n+ u0 b: [2 @0 s
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29.Another term for the wine steward is:9 _/ p% q+ Z2 P* S% Y
葡萄酒侍酒师的另一个术语是:1 {( s+ x# g. q; _8 }6 P
A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:: S+ k" w- r" j7 }& a" Q& f( Y
霉菌,酵母菌和真菌是一个神马例子
% X7 T0 b$ ^6 Q/ Z$ M/ M/ xA:Biological hazard 生物危害: A/ W2 f" {7 D2 V" _ c5 b
7 ^2 S5 x6 s$ ~( x( K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:* g) V d- f; U! A, U
根据加拿大食品检验局,食品的危险温度区在多少之间:/ l& b2 x3 r, y- I1 b
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:4 _; ?5 l( B$ I* b. C$ s. V9 V
所有细菌生存需要以下哪些内容:
9 K% Q9 E6 g5 v& qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 R/ K+ b' O2 W
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33.Which of the following correctly represent critical control points in a HACCP system?/ h6 j/ E& j2 S4 P& H9 X6 {- k
以下哪项正确表示了HACCP体系的关键控制点?1 s2 O* f8 F" _/ R6 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . ]+ f" q9 k! l. u
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?
3 I3 f; `6 U( z$ h3 O( M下列哪一个不是碳水化合物的例子?. Z" y; W/ Y% b) n7 g8 i3 }
A:Essential nutrients 必需的营养物质0 ?5 J0 A% V$ T! ~$ a' z
9 ^+ f# x/ _0 V35.The process by which a liquid fat is made solid is called:/ }% q8 [; H) v6 }8 i4 r+ f( ?1 f
液体脂肪做成固体这个过程叫什么
, Q3 @0 b, X |1 l8 n, C( [; JA:Hydrogenation 氢化
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, ]5 w& r2 G. k. [; b; T9 [' d% p36.Which of the following is not an example of a fat substitute?% v: G9 L4 I. z5 v' U* O* e9 ]4 W
下列哪项不是脂肪替代品的一个例子
2 ~' o+ ]* Q) Q+ TA:Acesulfame K 安赛蜜K表% o. c5 l C+ \0 A, [$ M) C$ g- a
Q; M/ N2 k3 h5 A) w37.Health Canada requires that a product labelled "fat free" contain:
8 j7 @2 U4 q+ D加拿大卫生部要求的产品标有“不含脂肪“包括:' \8 H6 W1 V/ l# f8 Q
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 {: Q ^$ v% B! o0 } O+ w
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38.Which of the following is not a problem associated with converting recipes?
. m( V+ N6 `! `( E下列哪项是不相关联的转换配方问题?
1 U7 f z3 y+ n, p* a3 _; n, ~$ SA:Unit cost 单位成本* Y) Q- Z% n0 G% U' \1 ~ H/ r- M, q
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39.The condition or cost of an item as it is purchased from the supplier is called:" w4 g6 i L% E8 Q
从供应商采购的物品的品质或成本叫什么
) q4 U' q- q4 D, ^3 u* z& X* QA:As-purchased cost 购买的费用- H+ V; g9 j5 }% ^/ \
) m! _% i2 d, ^8 a+ L/ k& d40.The amount of stock necessary to cover operating needs between deliveries is known as:+ b, P6 g1 N* t1 S& X* z( u! |
在新货到来之前用于日常所求的必要库存量叫什么
5 N; H" N% V) H9 M1 [" b9 hA:Parstock 基本日常最低库存
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- h8 o4 z% U: g0 s( l- C41.Which of the following abbreviations is used to describe the proper rotation of stock?
- {: ] V9 Y# r4 u1 {下面那个缩写是用来表明正常库存流程?$ O. j L/ c0 f9 X; b- W
A:FIFO=FIRST IN FIRST OUT 先进先出, D: }, t6 g# d7 t
. K8 E5 f6 z: C( c, l. U) _" |42.Which of the following knives is used to turn vegetables?% s8 U( _* [7 J( H% {
下面的那把刀是用来打开蔬菜吗?
, Q/ e% H3 z3 lA:Bird's beak knife 鸟嘴刀* J" g" \9 g) |$ [# \9 @( |
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird$ L8 R2 I& i: _! c7 b4 w
( e. E9 u; X5 c' N43.What is an instant-read thermometer best used for? F8 v" Y& K4 m' ]3 K" g
即时读温度计最好用于那方面?9 s5 p# G, v5 b" @2 y
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ M* [: W; a" h9 ^
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
9 ^5 w9 l. H f& P下列哪些金属材料受热均匀,通常用在铁板而且非常重+ ]+ l" X5 C! Q* b
A:Cast iron 铸铁& |9 l. x( w s9 S/ ~) j) S9 p3 t
|$ ^! o& l* G: h- c) V# w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" w; ?# A- K7 ^哪件装备下面有一个可移动的碗和一个S形叶片?
! w) w, d; f/ @- M) mA:Food processor 食品加工机
1 f% p4 K; Y- ~# v" T9 O; {* dhttp://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?
5 j& G: v9 a/ p; e O+ P下列哪项不是用刀的安全规则?
& [' F Z7 h, k6 e3 oA: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:$ ^1 @/ E5 L) R7 p, O( {. e& q, X
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" V7 j9 Y O+ p% U
A:RondellES ) A9 Y' e/ [" m5 o% C" @
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?
) A) U9 m) {2 P0 U0 a J. t8 c5 k下列哪项是切成小方块用于汤的装饰?+ k* h: [; [6 y( H" a
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ ^6 J4 i: e/ G; T$ `# ?
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- y: ?7 K# ?+ Q4 A$ g6 H
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!!——4 D S1 M4 c, {8 e. p5 O/ I
A:Gaufrette
# h. T- k# R- A k, [3 |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
7 g0 x2 P: T6 P( D g5 ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ _& m& c5 W1 Z& D6 X, [
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" z- K: o1 `; a, U$ L, u- t) h
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ O: X% J: J3 D( E
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)
' F& S$ u8 ^' x' O4 L/ V/ }5 ZA:Cilantro 胡荽叶 香菜* E. B8 k' E _2 `9 Y
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; v' u' X6 j' H/ |" ]% U( f60.Allspice is made from: S1 X) e+ Z. C9 |
多香果, 多香果香料是什么- d- W/ F' ]( h1 }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx8 b8 W4 L5 t/ c0 |! }9 W. p! Y
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
1 M; e! u: Z( x/ {0 {下列哪些是用来做香包德épices?" f& {/ F2 k# Z1 e- ]6 L' u
http://www.sachetcatering.com/. x, V6 F T. r/ Y+ ] ~% S
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香 ~$ U- V9 f/ n9 a' P
3 o: o ?1 v5 D/ w62.Which of the following condiments are not soy based?
+ P A) l. ~3 S# F4 Z R7 q; h9 A下列哪项不是酱油调味品的?
+ i4 i/ X$ G/ x, B! Z8 A5 tA:Wasabi 日本辣根0 W2 F) f* M2 e3 B3 o/ z* i; L
; `* O$ ~. f' Q: T e63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ ?" ^6 m- s1 J/ ^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 f6 s2 P+ y& ?& g7 x+ n/ ~A:Pasteurization 巴氏杀菌
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- C+ M. V6 w1 v: X$ B9 L" f& a8 J2 O5 o64.Which of the following steps is not the correct procedure for whipping egg whites?$ n% I) D, K6 @6 a
下列哪个步骤是不是正确的蛋清搅打程序?
$ I7 a; g7 J# I# V( a7 J3 EA: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:
9 ?& l7 S9 `5 V5 M: f; d0 MA:56g and 63g 56克和63克
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4 o1 s6 I$ h9 R' J66.Evaporated milk is a concentrated milk that is produced by removing( D# x$ [7 Y- @6 W
炼乳是一种浓缩牛奶 是去除什么做的
! ^8 a1 ^; o% ~1 r3 G/ @A:60% of the water 60%的水
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( j8 Y( p/ t) G5 p3 r6 T6 s67.A method of cooking that transfers heat through a liquid or gas is:6 [$ v$ ?8 Q. j# y0 C6 H
一种烹饪方法,通过转移液体或气体是:5 l" A; R7 O! U$ S$ G$ \+ o
A:Convection 对流; G2 G- H* K2 J2 K2 c+ A: P$ \3 K p
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68.The cooking of starches is known as 烹调的淀粉被称为5 k# X5 n% X7 N5 H( E# l( v$ A
A:Gelatinization 糊化
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# M$ Z0 ?$ e# Q. X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?0 F1 ]4 n& J( b, ]
A:Braising 烤8 j5 F, E j L0 [0 z( A0 \/ E
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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:2 H" h) n" f, q7 }# h; d
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
5 F7 I d( Z" r R! q* d! v0 {* ]A:Fumet 原汁& o8 ^9 t5 r: ]9 B I8 K+ t
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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
! i) C; }' g$ r9 v2 F8 fA:Carrots, onion, celery 胡萝卜,洋葱,芹菜% h1 ~2 i% O' u9 R! F3 i. a0 T
& O/ U* J% |+ W. G1 c73.Which of the following is a principle not used in stock making?8 x* I; Y8 r/ O6 ?
下列哪一项不是用于制造高汤(低汤)的原则?
8 q) a3 q ]% [" d# C! N& o5 aA:Start the stock in hot water.开始在热水中操作7 ~& Y' f; w8 z0 E8 c2 e4 Y
+ W- O/ R; u1 i5 F+ {# J74.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# E8 y# Q0 i
A:Remouillage 法语熬汤( D8 k. Q% P! S' A9 `( U7 o
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