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26.The chef who is credited with bringing grande cuisine to the forefront is:
: v4 O. p8 n3 ?6 z% j/ _哪位厨师最早带来高水准浮夸的美食
& f |9 e* e( E4 x9 vAAntonin Carême 人名 安东尼·卡罗美 l9 P8 s3 E$ B: u
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
1 d* p4 Z; |( ~4 t0 N. Z0 n0 M1 a下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' z+ j8 K& U* {! j. q4 {
A:Cast-iron stoves 壁炉" \' H! A4 L0 V _, e1 n
http://www.usstove.com/products.php?id=6, ^0 Z8 b# L, B' w! x
' N. c0 a* |* R, S28.The French term used to describe the roundsman, or swing cook, is:( ~# F% {* ^5 Q# C: c8 q
法国术语,用来描述roundsman,或摇摆厨师是:
3 M/ z' K8 Q1 d9 T8 [( y) P; YA:Tournant 图尔南9 d' G- @7 Z/ ]
! m3 X6 _/ t. G8 Z7 m) p9 a29.Another term for the wine steward is:$ `) j2 S9 E K# E. A
葡萄酒侍酒师的另一个术语是:1 a# Y" P2 `! R9 d) A- z
A: Sommelier 侍酒师+ g+ z3 E* v, P Y6 Y. K/ K
R$ q6 Y: h4 ^1 s6 p30.Molds, yeasts and fungi are examples of a:% m0 _9 D) d& y' g& l; K
霉菌,酵母菌和真菌是一个神马例子$ Y6 Z3 I l( `% H5 }& W* @, P
A:Biological hazard 生物危害
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7 p$ f) f# s# [8 F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
q$ |# b% D/ U n& 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( Z9 c) a5 c' G
A:40° and 140°F (4–60°C) 4-60度
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F' d4 d& V2 }3 _) X4 h32.All bacteria need the following for survival:
* h* e- ]/ l- C" B4 G2 f. O9 _7 z所有细菌生存需要以下哪些内容:
3 M4 d A5 a3 z# K+ d6 FA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
& @, c! B8 e( t1 f) t0 d以下哪项正确表示了HACCP体系的关键控制点?
8 N C! U" G6 e3 b" d! ?! `0 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ^3 \3 y9 C1 h$ q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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( \3 O3 }8 J2 ?3 l4 g Z+ T34.Which of the following is not an example of a carbohydrate?
9 I( g) S* R9 m4 @ T( q1 V下列哪一个不是碳水化合物的例子?, G; `3 C! ?6 h# q K! c c9 q
A:Essential nutrients 必需的营养物质
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/ n8 o7 a. k" C0 b2 k0 L35.The process by which a liquid fat is made solid is called:$ P. Q' K7 E2 f9 ^7 R: g2 X
液体脂肪做成固体这个过程叫什么$ Q4 n0 j- J1 t6 B
A:Hydrogenation 氢化( ^- K* V- x% N4 S" L6 V$ Q
- o3 r7 w V7 u1 i36.Which of the following is not an example of a fat substitute?8 J0 f- @' W* @4 ~
下列哪项不是脂肪替代品的一个例子' N# B* E4 G* `% z
A:Acesulfame K 安赛蜜K表
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& p% L5 E, G0 c: d8 u7 r& ?* z37.Health Canada requires that a product labelled "fat free" contain:
+ T) c) J- [, I6 k! w3 q加拿大卫生部要求的产品标有“不含脂肪“包括:0 z1 ?0 r2 D4 O9 C: ~$ d! S
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份7 K8 O! M6 @1 p6 G" J
0 k3 R1 j7 V. F% F- ?38.Which of the following is not a problem associated with converting recipes?
* u* y9 a. h. D, `& W$ M下列哪项是不相关联的转换配方问题?$ E) A8 B! q- ?( e% [; k- a0 ? D( R
A:Unit cost 单位成本. R6 Q3 A; ^, t5 {# s
9 M& V" b: U& O39.The condition or cost of an item as it is purchased from the supplier is called:
$ c; c# I5 S% D- \0 R从供应商采购的物品的品质或成本叫什么
, I2 f* M; r/ KA:As-purchased cost 购买的费用3 i- y- e% t+ G$ H" z
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40.The amount of stock necessary to cover operating needs between deliveries is known as:0 a' s0 I [5 e0 t% A4 l* f
在新货到来之前用于日常所求的必要库存量叫什么) h( z9 L2 \6 t' X8 O
A:Parstock 基本日常最低库存- X" T( }0 v u) m& u$ \) j; A# [( w
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
# V" _6 ^" _: S7 H+ W5 C% Q2 N' m下面那个缩写是用来表明正常库存流程?
a* h, a& [; O; iA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
3 y) `4 e( a2 u3 ~4 [+ Q下面的那把刀是用来打开蔬菜吗?
) ^/ D' N. J5 ]! z# z; Y% a4 cA:Bird's beak knife 鸟嘴刀
( A5 {% t2 o5 h- y5 ?0 m9 s+ Khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
9 m4 @- Q& @- M$ c即时读温度计最好用于那方面?: K6 g# V4 B$ s
A:Checking the internal temperature of a roast 检查被考物品的内部温度. [- v7 W: n$ d1 ^8 a- t R) c
1 r) {. J% P, e" ` E6 A44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?, v- I0 t1 ]; A: D0 z
下列哪些金属材料受热均匀,通常用在铁板而且非常重
i/ d u# q/ o0 |* {" m* Y7 TA:Cast iron 铸铁
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, @: c/ [ y; E4 }4 [. G+ R4 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 i( k9 b O: \: h3 m
哪件装备下面有一个可移动的碗和一个S形叶片?* S. t3 p+ u% y" i# ^1 C2 n
A:Food processor 食品加工机3 l" Y$ [+ X% L% M6 a7 H" h4 X
http://www.google.com.hk/search? ... iw=1263&bih=572
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5 u2 @ |1 _* D46.Which of the following is not a rule for knife safety?
$ {+ f% z, _, X+ ^4 |4 m" l$ P! I. ~下列哪项不是用刀的安全规则?4 Q) z4 H, x ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 L9 [. H0 {- S47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) ~/ i2 f2 M, X把圆柱形蔬菜或者水果切成圆片状(光盘状)是?4 n" `# f& X- w9 Z
A:RondellES & @2 D5 E) X% j, f! i
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?7 g: W9 b7 m4 k4 `# q( X# S* E
下列哪项是切成小方块用于汤的装饰?
0 V- b5 v% F+ ?/ _A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 i4 ?8 ^! N2 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 V* F; V$ o$ S2 Q! v0 z3 ^
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!!——
. [, }# i. I5 w8 }( s) w) ~- D, F0 NA:Gaufrette
_: ~. I: I0 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' ?" b# z1 m+ U* ?3 rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
h' i `: B7 s9 D6 g# f8 J# Z+ ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572. q' |! G, A8 a) l# V6 X. b
5 D5 h% ~2 R5 _4 ^& h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 u+ |; O; b7 V0 _
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)) Z* v* U! V0 c9 w3 W7 a6 f
A:Cilantro 胡荽叶 香菜
0 z, x& z' D1 [; e5 L- vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
, A, v$ `. n+ ?. ~: D3 J' r0 A 多香果, 多香果香料是什么5 N( Y) s f# Z( ^( t! x
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
k6 D7 V& R# {( B) t, A4 qA:A dried berry 干浆果
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- M! J8 I6 E5 F/ w- H: q1 I61.Which of the following are used to make a sachet d'épices?% ?& z5 U! g$ T, \8 s7 Z
下列哪些是用来做香包德épices?
: C; t) d4 c1 d6 ]http://www.sachetcatering.com/% x* m/ ^, j8 i8 |
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香/ q9 w9 P& N* P
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62.Which of the following condiments are not soy based?+ d* Y9 Q$ t# j; s$ Y4 L- s w
下列哪项不是酱油调味品的?
' ~ w6 s9 _; [. x4 K. V- @A:Wasabi 日本辣根4 q! Y; v8 B- j' p% X) r+ m; @
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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:
$ x/ u# `; ^5 Z9 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:
, h& z! Y4 ?1 SA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?; g- T+ }. V c9 a
下列哪个步骤是不是正确的蛋清搅打程序?
, w' u4 Z9 J9 J$ w/ v8 EA:Allow to rest before use. 允许休息后方可使用。6 q0 B9 i" Z' ^5 q' f
$ S1 m6 ~3 |' o1 F; Y: I$ _$ W65.The weight of a large egg is between:一个大鸡蛋重量介于: u j( v3 a) n; J
A:56g and 63g 56克和63克) ^' u% {' ^. s- m1 x
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66.Evaporated milk is a concentrated milk that is produced by removing c, m: B7 {7 p
炼乳是一种浓缩牛奶 是去除什么做的
$ c; w, c1 L/ W8 kA:60% of the water 60%的水! n7 U9 N& y5 n2 V3 ?; ?, a
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67.A method of cooking that transfers heat through a liquid or gas is:
2 V' a# t6 @( l4 | _1 q一种烹饪方法,通过转移液体或气体是:
7 }3 |9 k# k) rA:Convection 对流9 c! q5 S( O- Q; b, v
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68.The cooking of starches is known as 烹调的淀粉被称为- v$ j' q% z' _& v6 X0 q
A:Gelatinization 糊化8 `' a% H' @0 u+ \/ y$ ^
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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?
! L H7 `8 l3 \A: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:8 B# p x) r: V( p9 d3 p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 |+ H& K7 E1 f8 h
! m6 u, q3 p1 |/ b+ ]; R- J0 X71.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
3 i# m( W; E& M+ |A:Fumet 原汁: d- R+ V( K- d7 [0 m& a
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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
2 ~% s5 u# F& XA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?" M% E" `) w% W" h% y
下列哪一项不是用于制造高汤(低汤)的原则?3 J% k% X" }) k1 p: U5 C/ W- F
A:Start the stock in hot water.开始在热水中操作
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/ ^; b& |9 f- ?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( m6 A* E0 s* L: i
A:Remouillage 法语熬汤
) m8 I/ g& K+ o. `2 A0 V. Ohttp://www.haibao.cn/blog/post/176242.htm |
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