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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:1 O/ X% A" B* I& G" a6 T! H
哪位厨师最早带来高水准浮夸的美食+ `8 J8 Y0 `# V" q+ q% M
AAntonin Carême 人名 安东尼·卡罗美
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: A; G7 i3 p5 a) R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% s5 S; I$ Q& C7 P3 y: d% 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 。
1 b' ^2 T2 Q9 e! H. eA:Cast-iron stoves 壁炉& _: ~/ E; u2 P3 V
http://www.usstove.com/products.php?id=6. p2 W2 s3 X5 { I7 O; v
; g H" j6 P- ]28.The French term used to describe the roundsman, or swing cook, is:
1 T3 f* Q. ~+ ^! ^' a Q* Q法国术语,用来描述roundsman,或摇摆厨师是:
0 a+ d* U; |6 X/ X8 sA:Tournant 图尔南
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( Z9 s# B& F& d, c4 _& o9 O29.Another term for the wine steward is:
+ \0 s' m; F( v' D3 q9 K' \( [7 N葡萄酒侍酒师的另一个术语是:% u( d1 S) T& ]( j1 K. {/ h# P
A: Sommelier 侍酒师1 ~% V3 K+ q# @6 ?7 T0 |
# b5 F: G6 q# j% } g30.Molds, yeasts and fungi are examples of a:( y4 s; _3 S# I8 S: p D
霉菌,酵母菌和真菌是一个神马例子
1 I: w, w# l/ o5 |9 E3 R2 y# eA:Biological hazard 生物危害5 L- i/ p0 H1 G( S5 x) d
9 b/ D- W# n/ f0 S" U31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& c" }' E) X7 V$ W- Z根据加拿大食品检验局,食品的危险温度区在多少之间:) A) {! G! m3 D+ r6 Z+ J: B
A:40° and 140°F (4–60°C) 4-60度: C1 l ?/ U5 o7 }% ^
' V9 f- M$ e* [; W. c. e* s8 o' Q7 z; w3 b32.All bacteria need the following for survival:
* z" @; J6 R. R5 T4 D! i# O0 a& J P& Q% P所有细菌生存需要以下哪些内容:7 }& n; t# Y) r6 R: s9 z! ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& [) l/ x C1 N) b. |. l4 A0 U; `33.Which of the following correctly represent critical control points in a HACCP system?8 e1 \+ k u, t
以下哪项正确表示了HACCP体系的关键控制点?
/ G/ a3 s3 W% V, F+ x0 s* FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- W- m$ C4 d; l* z. M' y" z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?
R5 Q5 ~- G0 x) U O* I7 o8 D' L. K下列哪一个不是碳水化合物的例子?" u2 ^) P$ p5 F2 W8 A
A:Essential nutrients 必需的营养物质* P& L4 h9 u# K
2 }1 `4 C( g% i35.The process by which a liquid fat is made solid is called:2 F2 }+ X/ _5 [ G; n. W1 ~
液体脂肪做成固体这个过程叫什么
' o& p( Q3 L, u; }' jA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
% d) x) F- c, I U3 O8 G5 b下列哪项不是脂肪替代品的一个例子
3 E5 [- J( d1 F+ \; h6 f* T% GA:Acesulfame K 安赛蜜K表6 x* V: v6 N2 b* n, E) L( B' I
: q0 c3 u3 m' [37.Health Canada requires that a product labelled "fat free" contain:: i' a2 i. k3 O5 o
加拿大卫生部要求的产品标有“不含脂肪“包括:+ ?0 z4 F! ?& S' b, U! ?+ m4 {. g% g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; p1 q. ~! u, @' ]8 a0 v
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38.Which of the following is not a problem associated with converting recipes?6 J4 o+ u2 U, M. q0 V4 R$ l
下列哪项是不相关联的转换配方问题?
! h5 S% A% w8 ZA:Unit cost 单位成本) _3 d, A3 T9 @2 i
) K/ z, o) {2 w( l; }0 p39.The condition or cost of an item as it is purchased from the supplier is called:5 _/ p; l: |$ C, Z, U4 d' f* _
从供应商采购的物品的品质或成本叫什么
# t5 a; f. h |+ nA:As-purchased cost 购买的费用- V4 r0 F2 E4 T4 J" ^. F
) y( y/ b$ X& u1 }40.The amount of stock necessary to cover operating needs between deliveries is known as:
4 m# ^5 O& [- m! Y) Z2 K在新货到来之前用于日常所求的必要库存量叫什么* n2 I. c8 Z9 V4 [( {
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?( X4 Y8 O% M1 G, q [* E* ]
下面那个缩写是用来表明正常库存流程?7 S, {+ Z) C+ o) Z0 o3 X9 v4 N% w
A:FIFO=FIRST IN FIRST OUT 先进先出3 c8 Z g: G q' D% y. a
$ Q4 p) q( e7 V1 G) X t4 |42.Which of the following knives is used to turn vegetables?
( a# O" o4 D( g) a- _( U( _下面的那把刀是用来打开蔬菜吗?
8 |5 M$ }! b: A1 h# w. U* e8 Y% ~7 fA:Bird's beak knife 鸟嘴刀
( u) x8 A! D" A1 v7 u0 l* H# mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird0 p: {' N& }1 }6 H/ L5 l) y
1 B" z% E/ j* t8 P43.What is an instant-read thermometer best used for?
) x' U3 Y7 ~' T7 d/ B即时读温度计最好用于那方面?
% H% K1 K! \; \6 mA:Checking the internal temperature of a roast 检查被考物品的内部温度1 N* r6 @: C$ J% j( W: _
& j4 Z9 C% O0 v A9 C44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 Q/ S9 w* [& v3 T( k% T, f$ E下列哪些金属材料受热均匀,通常用在铁板而且非常重
- N, W3 t# ^& o% x( c) `4 q% EA: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& M( X3 f9 z' a* w哪件装备下面有一个可移动的碗和一个S形叶片?, p) p `7 I. {! y1 B/ i4 F
A:Food processor 食品加工机4 @) I. g1 c- @1 w4 Y$ r
http://www.google.com.hk/search? ... iw=1263&bih=572
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# j1 X0 Z: N& H4 Z( M9 z46.Which of the following is not a rule for knife safety?
8 n. d5 G4 Y2 @) u8 _- Q3 ^/ T- ?, r+ i下列哪项不是用刀的安全规则?
2 N! C. F( M1 [3 x5 X4 TA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ V% ?$ e4 q$ V
}7 Y& L: [4 J7 f! s4 L47.Disk-shaped slices of cylindrical vegetables or fruits are known as:2 q8 T/ o( h% z1 q" h( y
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' B4 k4 O) B9 E7 w1 CA:RondellES
6 K; {/ m) S* U5 z- W. Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting4 W/ }; Z( G& q5 D" R; ~
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48.Which of the following is a diced cut used to garnish soups?3 s" F6 @# X& x
下列哪项是切成小方块用于汤的装饰?
4 [. d( t" Q5 |A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- Q. H( }9 B# A49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ e+ |8 y6 K- A: 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!!——
. a I! D; T# y" S& q# ? ?, I2 hA:Gaufrette ' N' \6 O# H% t0 F) k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 {0 p( n. g1 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# ^0 L$ K. F0 N9 A2 y! @, v$ _
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# T j/ x2 P- R' {- T& z: A50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 g* G# ~; M) [5 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)
j7 N6 I4 T {' |& e3 O6 x8 Z+ c! @A:Cilantro 胡荽叶 香菜" q7 o8 H1 T) S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:" V, W% w* o c+ G6 L, b
多香果, 多香果香料是什么, E+ W5 q) \ g2 _* d
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 x5 O; G3 ]- F4 H4 S9 c3 GA:A dried berry 干浆果0 }5 u- \, o) a& m; M7 [- o2 m$ Z
! \+ @" p) o" o7 J5 b61.Which of the following are used to make a sachet d'épices?
; o% S2 `/ |0 C0 w# {. w; s7 K下列哪些是用来做香包德épices?$ _% b/ S' j% [# V* P+ Q- r
http://www.sachetcatering.com/
% }4 P* Z n% a, E5 [) BA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香7 H% {, q6 R. z g5 s- P
, V2 y) R3 l' u& O( w62.Which of the following condiments are not soy based?" z- L8 N7 |2 s2 J- e
下列哪项不是酱油调味品的?
. V/ {( s. \. |0 p- Y' l/ L/ x! B0 ?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:
0 `$ N, E4 _# l$ F+ P* |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:
, m, }! |, Z. Y" n, D% r7 U& DA:Pasteurization 巴氏杀菌
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* E& j( b2 x4 Y- R; }( Y64.Which of the following steps is not the correct procedure for whipping egg whites?
! f; v, b5 L5 I' l( B下列哪个步骤是不是正确的蛋清搅打程序?. `! o# u$ s, M" K
A:Allow to rest before use. 允许休息后方可使用。
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. q/ U, N& `9 s65.The weight of a large egg is between:一个大鸡蛋重量介于:/ `( O* T8 G6 v2 P; 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 removing
2 z$ f) v* p2 i0 j& `' _炼乳是一种浓缩牛奶 是去除什么做的# y4 w' a7 m/ n' H
A:60% of the water 60%的水
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' h) f; v9 i' b$ L. _67.A method of cooking that transfers heat through a liquid or gas is:6 C/ O6 ~5 t0 n6 Y: g' {; H$ Q
一种烹饪方法,通过转移液体或气体是:
8 {$ V% e! U) JA:Convection 对流0 u/ Z% E$ L/ r9 K
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68.The cooking of starches is known as 烹调的淀粉被称为2 N. i1 q) C+ ~4 S* Q* v
A: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?
/ M5 u e. J- E6 gA:Braising 烤
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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+ Y% A9 S4 P, Q0 e1 fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- _6 Z8 B. }! O. y71.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, c+ w) K% r. U3 \
A:Fumet 原汁4 l' k! i e! N
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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
8 Z2 h( y7 p7 `" \; V: L* c7 R9 @4 YA:Carrots, onion, celery 胡萝卜,洋葱,芹菜6 H4 e1 T+ Z8 y; E. X2 D- g! D
; _5 W( X% b6 V8 k73.Which of the following is a principle not used in stock making?. l6 g. r' e4 [, l1 G ?' z
下列哪一项不是用于制造高汤(低汤)的原则?
" Y3 {, D6 l6 {6 g1 u* z. }# LA:Start the stock in hot water.开始在热水中操作+ j$ w& N1 z: i4 b# g
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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
( W' _. R, \8 d; fA:Remouillage 法语熬汤. X! k( e1 o" V3 i
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