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26.The chef who is credited with bringing grande cuisine to the forefront is:
2 I1 ^ K- @+ J8 x6 W哪位厨师最早带来高水准浮夸的美食
( d7 T- [" `% ~0 Y0 \5 T- a2 CAAntonin Carême 人名 安东尼·卡罗美
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* e/ g3 O. q; w- Y+ t2 | n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, `4 ?; X4 m& a; P% R2 d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。# E5 C" n, `% a
A:Cast-iron stoves 壁炉
8 X# I+ }# h; r4 c, Ahttp://www.usstove.com/products.php?id=6
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1 Y1 m! c. O6 R# q# {- U" y" k28.The French term used to describe the roundsman, or swing cook, is:8 S- C0 q) A) b* L1 N! U
法国术语,用来描述roundsman,或摇摆厨师是:
4 t% v! R1 \& j6 V: Y z3 RA:Tournant 图尔南
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29.Another term for the wine steward is: N8 m6 U# |7 D/ [
葡萄酒侍酒师的另一个术语是:, ]8 W4 ~* T: I6 A. H T% o
A: Sommelier 侍酒师
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% k! c! s" ? ]- X6 H; h; X30.Molds, yeasts and fungi are examples of a:
. A) |! n5 P7 K霉菌,酵母菌和真菌是一个神马例子
+ l% y1 s( n# I- k6 i# E5 ]A:Biological hazard 生物危害
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6 ^% e1 _6 _& R( b* j* b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:5 |$ o; i5 W' d- S) T! V0 X
根据加拿大食品检验局,食品的危险温度区在多少之间:: c& l+ P7 b# U5 R- W/ C6 V
A:40° and 140°F (4–60°C) 4-60度5 Y1 v6 x$ ` d1 Q
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32.All bacteria need the following for survival:
2 o0 W+ T5 _4 D- Z" k所有细菌生存需要以下哪些内容:
3 @( q5 _( p8 k8 O4 f/ cA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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, O& N& e) \- v+ B33.Which of the following correctly represent critical control points in a HACCP system?+ p3 n$ }6 s9 g9 ]
以下哪项正确表示了HACCP体系的关键控制点?3 w/ u( `$ S4 w( {8 m- ]2 H3 L0 G) n
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating - Q* N3 z9 x1 W3 `. i; @. g( r
食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 I4 T* q9 j4 g& f4 K4 H) L
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34.Which of the following is not an example of a carbohydrate?" A% |2 n: r( y: S! X
下列哪一个不是碳水化合物的例子?
3 A1 b, g. m* [- P4 y, h" m/ H1 OA:Essential nutrients 必需的营养物质
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3 a% z M3 u9 q$ F; v1 G- k( G; p35.The process by which a liquid fat is made solid is called:" _$ g; F3 Z; f+ I3 |0 ]
液体脂肪做成固体这个过程叫什么
- A; V' g: j; \4 q/ Y5 ?4 jA:Hydrogenation 氢化( r( _- z) M1 b$ C
5 I0 F% Q- K# {36.Which of the following is not an example of a fat substitute?
! }0 }# p: m* y" b# Z1 b下列哪项不是脂肪替代品的一个例子0 |/ q- r/ {7 X/ o* o4 S5 G" ^# b
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:1 y& r* R. C8 L- i' X! _ A* A
加拿大卫生部要求的产品标有“不含脂肪“包括:0 w! H8 g m( w
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( [: T" F3 c U! {9 y( D6 U6 t
4 m, U2 z" b5 I1 h4 _38.Which of the following is not a problem associated with converting recipes?
3 J/ T# E9 ]" T" _下列哪项是不相关联的转换配方问题?& H! y/ S3 Z/ I$ H8 A; m* ~
A:Unit cost 单位成本- K! S5 c s5 s; E; h
; I& j, W( R7 Y$ `) K39.The condition or cost of an item as it is purchased from the supplier is called:- {3 N I8 h' l: }" P
从供应商采购的物品的品质或成本叫什么" _/ \! e- E1 g
A:As-purchased cost 购买的费用1 w% n8 l- j# S! ?
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 V9 ?1 k( ?: z a5 q& H在新货到来之前用于日常所求的必要库存量叫什么, G+ u/ c' K/ x% ~8 X' e
A:Parstock 基本日常最低库存
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' d1 X- }- r# b% ]+ q9 p. g0 g41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 w% M# i2 ^+ {: ^4 X: G: C下面那个缩写是用来表明正常库存流程?
0 ` [) W) o; q" BA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' m9 |" V; K2 i# X2 z7 j) Q
下面的那把刀是用来打开蔬菜吗?) ~/ M3 ?1 I6 \+ Z' O, Z+ I
A:Bird's beak knife 鸟嘴刀6 G2 o$ Q k( r$ ?- C0 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird% w! H9 m5 \4 a2 u! y- ~' l. k
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43.What is an instant-read thermometer best used for?1 ]6 q/ W% Q3 T5 I4 O/ Y0 [
即时读温度计最好用于那方面?
) c- F4 b6 u) y9 I4 B8 `A:Checking the internal temperature of a roast 检查被考物品的内部温度5 \# V0 l$ j' }/ s! q$ }% \4 V Q
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. {: e0 `7 A% z% w3 B4 O4 t
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 V* }! f; ^2 H$ x7 N8 J6 n
A:Cast iron 铸铁
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( V2 ?0 W+ |2 ]( D/ d, F$ X45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 d: L+ I- f# x6 p7 `3 L哪件装备下面有一个可移动的碗和一个S形叶片? I' q) t- Q" a# M6 l
A:Food processor 食品加工机: h( ^, E; J, y, @0 \3 O
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?
: n1 ^ L2 A9 u0 _' ^1 B% j# J" g: C& P下列哪项不是用刀的安全规则?' R7 U: N2 h l9 T; R9 r
A: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 o& O: `; l B/ e) n4 y# P
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
/ K% C) K, @7 p9 y9 T7 ^A:RondellES
5 V* |, R+ S* A( B a" G9 Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
4 x/ B* ?- b4 F下列哪项是切成小方块用于汤的装饰?
1 f. `( s5 Z) JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 n9 E0 ~1 ]1 z6 F; |/ Y' P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' C8 G' O* Q& [3 R2 o0 }4 g/ m; T& U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!!——
% W, Z2 k$ ]; [A:Gaufrette 8 d; Q4 t1 e) I/ U
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ H" K* k7 Y w: q6 m
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5725 E2 ~1 r9 l6 D7 I' }3 ~7 r
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# p* b% I3 a7 m: H* V
; a T* r8 K3 [' K% I50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 Q6 J6 Q8 c, b% W1 V! \( x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)+ l9 G4 V7 o. ~; `+ Q5 J
A:Cilantro 胡荽叶 香菜
" w2 P7 H. n+ Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& \, P. t" `& ^: k z
3 \( R* ~. C% r60.Allspice is made from:- O% b1 \6 u9 \' a# T" s
多香果, 多香果香料是什么. q* G9 F7 F- W7 N: {; S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 j- k X* W, B* |- R- m. g* h
A:A dried berry 干浆果
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" m2 t. f: f% f# }, N61.Which of the following are used to make a sachet d'épices?0 X- u1 t) e, n+ T& L' Y
下列哪些是用来做香包德épices?. i/ E1 j' o) a5 Q5 X- e
http://www.sachetcatering.com/8 @' [% S2 `% a X Q8 [$ M7 N
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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+ w+ Q: s, `% k1 Q3 \ e' Q62.Which of the following condiments are not soy based?2 A* ?* } y% z3 d. y' s. O$ w
下列哪项不是酱油调味品的?- ?5 M, m4 {3 U! e$ F: {& g
A:Wasabi 日本辣根$ Q' e @) Q: e( T" Y
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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:$ k7 c0 i0 `' U
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:
2 D# e) M; I6 N1 f; QA:Pasteurization 巴氏杀菌
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3 n7 T H$ B5 ?( |3 b64.Which of the following steps is not the correct procedure for whipping egg whites?; F' h- e0 H5 V) T
下列哪个步骤是不是正确的蛋清搅打程序?
- q2 b ^% V4 \' E: V7 OA:Allow to rest before use. 允许休息后方可使用。9 @& G7 b! ?" ^, O6 U- P5 U
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65.The weight of a large egg is between:一个大鸡蛋重量介于:' Q' G5 z6 b2 M9 h" 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 removing( s1 q* c# p) o/ K+ C
炼乳是一种浓缩牛奶 是去除什么做的6 \& ?8 V0 P+ M% g) p3 l
A:60% of the water 60%的水2 k- ], b& V0 o& D
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67.A method of cooking that transfers heat through a liquid or gas is:! s, o# P# r; n+ H# j
一种烹饪方法,通过转移液体或气体是:
: Z% r8 Q' F& y) JA:Convection 对流
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1 ^' D& W/ r1 p. ?68.The cooking of starches is known as 烹调的淀粉被称为
9 _- X/ G; s( S5 `; EA:Gelatinization 糊化3 b' j' q9 a& b
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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?4 f( \- S/ X5 ]. e6 w
A:Braising 烤0 m) p( t* A3 o! `
$ [& V& Y3 E5 o70.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:- r7 J( ]' y+ R/ g. n% @
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& H% G& p2 [/ t. Z T: f5 o' H5 r
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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, R! ~' d3 H1 a* o& U" ~
A: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% D2 l; N2 p' `* T# G
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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6 S z% x3 `! n6 D( ?73.Which of the following is a principle not used in stock making?
s. m9 u( ?: x( h, O6 R& H8 e* w2 I下列哪一项不是用于制造高汤(低汤)的原则?1 H) F+ J# j. M5 l* k) h
A:Start the stock in hot water.开始在热水中操作
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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/ Z2 _) i+ R5 q
A:Remouillage 法语熬汤
# F9 |" S. A& z3 v: P1 {8 ghttp://www.haibao.cn/blog/post/176242.htm |
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