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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:
+ i; U! _- }2 a5 R( u$ F \哪位厨师最早带来高水准浮夸的美食
6 f: M! c9 o2 z3 t# N+ nAAntonin Carême 人名 安东尼·卡罗美; L1 i* M( e$ G! j. w! I3 b
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- O0 ?& `7 c& X) Y' t
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
, N5 r; t* j, ]0 [1 `% ]A:Cast-iron stoves 壁炉) j1 E' q) N7 e8 e$ K6 t K3 F
http://www.usstove.com/products.php?id=6
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# Z, F* I9 }! K8 M; F! E7 A28.The French term used to describe the roundsman, or swing cook, is:
- Y- e M/ ?) M9 |5 O法国术语,用来描述roundsman,或摇摆厨师是:
4 d' k4 X0 H1 s; Z+ c qA:Tournant 图尔南
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6 P: T. C& ?% v; _) x/ d9 r; v; k& C29.Another term for the wine steward is:
$ P- n( C( j! q: c葡萄酒侍酒师的另一个术语是:
3 P) C$ F* O+ T2 N$ EA: Sommelier 侍酒师# C! X/ a/ W7 Q
- S4 y4 Q8 W& T( w1 }30.Molds, yeasts and fungi are examples of a:
% u/ r: R) m( `( o0 C( o1 m7 L) Z# d霉菌,酵母菌和真菌是一个神马例子7 v$ k( _7 Q1 g/ R( l
A:Biological hazard 生物危害 }0 v" ]# O% I' D6 s
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ [' a' y0 K1 {根据加拿大食品检验局,食品的危险温度区在多少之间:
! K- t" z* _4 z8 |) SA:40° and 140°F (4–60°C) 4-60度1 F: h1 H" t5 U! z% F1 M
' e8 J2 O; q' C0 t w |32.All bacteria need the following for survival:. }+ |* }0 ]4 d. J9 }. X# y* |
所有细菌生存需要以下哪些内容:
( w. A/ K! k' W) ^A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' U" R1 P; e& n, f33.Which of the following correctly represent critical control points in a HACCP system?/ x4 S. \( u& F, P# u
以下哪项正确表示了HACCP体系的关键控制点?2 ]1 L# s% k1 N! c8 F9 W* T
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; p! f% i/ g, e# \ C' }食谱,接收,储存,准备,烹饪,保温,冷却,再加热# r3 F, s: [5 s, X5 T
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34.Which of the following is not an example of a carbohydrate?2 B5 X3 e+ Q! C1 }1 F
下列哪一个不是碳水化合物的例子?
2 E9 J+ T: n8 A u0 l9 I( |( {A:Essential nutrients 必需的营养物质. ` T% k3 c& p2 v% M! G8 e
/ z! R, w& f$ q$ z; W2 X* E# s35.The process by which a liquid fat is made solid is called:
1 t- ]: R( o+ V液体脂肪做成固体这个过程叫什么
& Y$ s% u8 L c1 b k# n& z+ t# _A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
& q# a& }+ V; L3 g, ]下列哪项不是脂肪替代品的一个例子/ d: [$ W0 Q4 r
A:Acesulfame K 安赛蜜K表
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/ h! E' |$ v& N37.Health Canada requires that a product labelled "fat free" contain:) y# U2 U. Z; y5 H' G" f
加拿大卫生部要求的产品标有“不含脂肪“包括:
. R2 f' ]+ ]' Y$ `. VA: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?
7 i0 I* n$ k" S1 c( U下列哪项是不相关联的转换配方问题?
9 Z0 D6 ~- g4 H/ Y/ I# m2 ]6 m* q: nA: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:
: u! m r0 f1 O; v9 r( o' j从供应商采购的物品的品质或成本叫什么9 i/ ~" u) [! I7 f3 n+ v+ N
A:As-purchased cost 购买的费用) a" g x" j1 y6 ^& f7 v
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40.The amount of stock necessary to cover operating needs between deliveries is known as:$ e2 ?2 e3 Q& o: r+ A
在新货到来之前用于日常所求的必要库存量叫什么: E; x2 H* q& y* j( Z
A:Parstock 基本日常最低库存
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8 G7 M. `) `+ o+ G41.Which of the following abbreviations is used to describe the proper rotation of stock?
) _! P8 F8 g$ R& i4 i下面那个缩写是用来表明正常库存流程?9 L6 r# E, j4 s r$ T
A:FIFO=FIRST IN FIRST OUT 先进先出
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. g3 g4 |4 l% L: n( h42.Which of the following knives is used to turn vegetables?
4 b/ T; I0 E2 u5 W Q# `/ G% G下面的那把刀是用来打开蔬菜吗?, l9 A; n( G+ r) _: `- x; k* L
A:Bird's beak knife 鸟嘴刀
. Z8 y& m( j r' Q8 F3 [http://www.google.com.hk/images? ... oe=UTF-8&q=Bird8 K* L6 {+ Z1 ]( V( c; X
" _" a5 i s N8 F43.What is an instant-read thermometer best used for?' Y" m, \ l) s$ H* }
即时读温度计最好用于那方面?) z2 \- W. F& J6 p! ^) a2 O* U
A:Checking the internal temperature of a roast 检查被考物品的内部温度, i% q$ Y3 M: S; I l
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
+ k; t9 t7 i4 W# A! a, H& b下列哪些金属材料受热均匀,通常用在铁板而且非常重+ m3 _, I5 E! Z: |# d- {( b& p
A:Cast iron 铸铁: P. q* Z. V3 g# j, U) N2 \
' c1 x. U* s" t; y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?' l) X3 P2 Q+ r6 D1 @
哪件装备下面有一个可移动的碗和一个S形叶片?
7 e/ Z' M# o0 }8 D. yA:Food processor 食品加工机, ]3 s$ `3 A- H Y
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?" L* k1 v8 U2 S, i, R- }
下列哪项不是用刀的安全规则?
# b# X5 R5 s2 ]1 hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ p% ]8 p6 T. Q1 U8 H. ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 R, }" [! k$ C
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?* A8 F( N& E* O% B5 \
A:RondellES
$ i) g3 d+ j# N v+ r6 _http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 n# m1 t* N3 m2 z6 M2 {' O
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48.Which of the following is a diced cut used to garnish soups?9 b3 U5 r- s+ w9 I6 Q4 W+ N+ X8 x! x
下列哪项是切成小方块用于汤的装饰?" i. a7 d# ?) Q6 B$ k$ `3 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 Z) O8 z3 ~4 i6 ~" i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% y' Z6 r) d- t6 y5 Y s; ~6 v
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!!——
. m5 ?; X' e5 d$ p% \A:Gaufrette
4 w2 `! z9 X/ nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ g# @% Q' w( Y4 [mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* p) H, K5 [5 @* u7 W4 [* E3 @; lGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 F) j6 r5 O! V# N1 J) f+ ~
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 N- m, V; a7 X6 A$ p' ~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)6 \4 R8 k$ B; C( ~" I9 s
A:Cilantro 胡荽叶 香菜
! d+ Z5 h5 n, L! D' F6 Y- \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx3 @. ]) L8 p8 x; ^( N. F
' Z7 ^4 d' W. O& z6 ~60.Allspice is made from:- O' X& X4 t& \- Q
多香果, 多香果香料是什么/ ^! s1 V; H4 v$ Z5 X
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 G0 b7 M- L: c, z
A:A dried berry 干浆果( p* O2 @" V, a% ?& c1 y; k
5 J' L0 u: J; F3 f. [& [61.Which of the following are used to make a sachet d'épices?
1 q) r" v) n' H4 K下列哪些是用来做香包德épices?/ W, m$ e9 a j$ f" [) V5 Y1 P' V
http://www.sachetcatering.com/
, m7 I( H* [/ o/ f" PA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 {9 {- ?% j) E$ Q
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62.Which of the following condiments are not soy based?' r5 y! Q. P6 g5 Q* |; ]' S
下列哪项不是酱油调味品的?
3 e6 Q- P3 d8 N: w( l& e) GA:Wasabi 日本辣根; U' f6 C- j: d; \
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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:
) e) _* D g8 x( N9 r/ O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:; @9 r7 w/ V1 E& Z: ?3 V
A:Pasteurization 巴氏杀菌
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" A: J- J0 E; E2 M1 ^% w9 j5 L+ ?64.Which of the following steps is not the correct procedure for whipping egg whites?7 ~& H# W8 \3 K9 ?
下列哪个步骤是不是正确的蛋清搅打程序?) y! e# V/ _" U4 X7 v* d; p
A:Allow to rest before use. 允许休息后方可使用。0 l6 N6 O% F! F% ]" ]4 ?
2 L+ Q9 I$ H7 t* O7 W4 L4 f+ v0 |5 ^65.The weight of a large egg is between:一个大鸡蛋重量介于:
: s8 N. R; \8 ]8 O2 `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% z% K ^. y1 v2 j+ B. A. O: r
炼乳是一种浓缩牛奶 是去除什么做的
0 V/ j- ?8 H/ {4 \A:60% of the water 60%的水
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2 s9 E% K5 V1 s9 \7 {8 k67.A method of cooking that transfers heat through a liquid or gas is:8 u9 L2 @5 A' y" F( X/ T3 v
一种烹饪方法,通过转移液体或气体是:
9 I9 O. Y0 p, P$ E1 [A:Convection 对流9 J0 X- v. z5 n. K" q/ x
2 S9 r5 h, z6 X l68.The cooking of starches is known as 烹调的淀粉被称为4 ~& \' e+ e6 l
A:Gelatinization 糊化# A8 n- b' i/ m- o( L
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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?
. B0 n! s A# a: c7 h1 iA: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:- M6 K m$ t* s* u5 Q1 b. D U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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% f& s2 l6 o, h$ H# S; X& 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 p' W) L) A& L
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
/ G# n1 _1 ?9 ^ @4 n7 J* sA:Carrots, onion, celery 胡萝卜,洋葱,芹菜1 S/ r# y9 F' V1 M. B' k. O
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73.Which of the following is a principle not used in stock making?
3 P3 J$ \8 E. b, p下列哪一项不是用于制造高汤(低汤)的原则?
: K5 ]/ l" H% R% h1 YA:Start the stock in hot water.开始在热水中操作# F1 r/ R) z* Y) c% V
. `$ G1 d+ h! K74.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
# ]- F" K2 w0 z' y/ c+ OA:Remouillage 法语熬汤! A$ A' T# M. w; \
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