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26.The chef who is credited with bringing grande cuisine to the forefront is:& H3 w; Y9 n( V* ~" h7 w
哪位厨师最早带来高水准浮夸的美食: G- O/ c3 V: m( u
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:& f) z, s R- m/ J! z# G2 V
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 V9 E* @; g3 w0 }
A:Cast-iron stoves 壁炉& I) l4 g- o0 N5 T
http://www.usstove.com/products.php?id=6
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3 v! @4 b) N* X; l& J28.The French term used to describe the roundsman, or swing cook, is:- Q5 f Y& t m
法国术语,用来描述roundsman,或摇摆厨师是:
3 g! {) s- V! {4 b/ [A:Tournant 图尔南
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29.Another term for the wine steward is:
) _ n- A2 B" _, Q9 E$ R' ~" M9 p葡萄酒侍酒师的另一个术语是:
, d4 ]$ p5 D$ ~6 z0 vA: Sommelier 侍酒师' X# V% Z4 d9 s5 m2 q
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30.Molds, yeasts and fungi are examples of a:2 B- V% i' H- z L8 V: V: d* T9 J
霉菌,酵母菌和真菌是一个神马例子7 T. ]+ q% G$ W5 O/ ^- f. K! j
A:Biological hazard 生物危害2 C3 ?' }, B: B
]3 x& g1 L# }( R2 U5 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
. j/ t3 _+ S" c3 z' W$ h根据加拿大食品检验局,食品的危险温度区在多少之间:
: T5 S$ v1 \& p7 }0 n& A- EA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ v! b3 D; o6 @/ y0 U所有细菌生存需要以下哪些内容:8 L2 z8 e {% f5 H5 j
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ I. v# R+ Z+ j% I! W
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33.Which of the following correctly represent critical control points in a HACCP system?
% e5 B" v P: P5 H9 \& A以下哪项正确表示了HACCP体系的关键控制点?
& t: K9 m8 g! c7 B, gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 0 t1 g- U6 R! e$ n: U* k/ L8 W
食谱,接收,储存,准备,烹饪,保温,冷却,再加热& U* I' I3 Z8 I- U7 c
- ]# T4 k/ R9 N5 Q1 S0 i% @ B; J7 Q; n34.Which of the following is not an example of a carbohydrate?+ H- T% a+ v8 e+ g+ k* E$ Z
下列哪一个不是碳水化合物的例子?
3 D" p: }6 ]8 @% e+ OA:Essential nutrients 必需的营养物质' M7 r" n& T% }
$ }, x. K3 t2 b9 @+ _; Y35.The process by which a liquid fat is made solid is called:
/ n/ P( R) ~! C, T( V液体脂肪做成固体这个过程叫什么! B& f! P% p: u
A:Hydrogenation 氢化0 X; s, J( p/ M% _$ E( u& K s
$ o- \$ d2 v' ^$ ~# Y% {# e0 { \36.Which of the following is not an example of a fat substitute?
9 q- a8 M& J3 J下列哪项不是脂肪替代品的一个例子
; t; J" X: ~* E5 @2 K4 nA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 ^# t, _0 K6 r, t2 l6 g加拿大卫生部要求的产品标有“不含脂肪“包括:
) h: B# N% p4 F/ ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ h7 l( y* [, i; W- I, f38.Which of the following is not a problem associated with converting recipes?
! t# {5 t5 o' `: Y" `下列哪项是不相关联的转换配方问题?
# @ O W- D8 L. e UA:Unit cost 单位成本
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+ E' o. `. @7 X0 R8 X39.The condition or cost of an item as it is purchased from the supplier is called:
4 f* | P& f3 A2 g7 h0 G% y从供应商采购的物品的品质或成本叫什么
7 y# v4 J8 c3 E! ]A:As-purchased cost 购买的费用5 z9 D8 L" ^% V$ U
5 `+ ]- ^3 M. T* W+ J40.The amount of stock necessary to cover operating needs between deliveries is known as:
! I4 [) w* d4 o6 S: u0 W在新货到来之前用于日常所求的必要库存量叫什么
& z ~8 i$ Q `1 t1 p9 }5 i, tA:Parstock 基本日常最低库存& c8 d) ]) G2 X$ N; w' z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?8 j% Z7 \% B# ` I
下面那个缩写是用来表明正常库存流程?5 {& W8 I6 h( D. O' f
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ f7 R/ D7 M. x
下面的那把刀是用来打开蔬菜吗?
9 `6 p6 Z# C" a: ?# JA:Bird's beak knife 鸟嘴刀
% ~2 e5 q! b1 A1 hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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+ L6 G9 u* f8 i# e8 _6 B% \43.What is an instant-read thermometer best used for?! n% v0 ^8 T8 w" k
即时读温度计最好用于那方面?3 @! X$ z" o% |) u3 f
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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( _+ z0 X$ S7 T0 w5 u6 F( X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" x! t" M+ o' z+ Y \下列哪些金属材料受热均匀,通常用在铁板而且非常重! C5 m6 b5 z% D1 k) ]
A:Cast iron 铸铁6 A' m* `7 `+ }4 j: `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 G' s0 b" G: j) w; P# c哪件装备下面有一个可移动的碗和一个S形叶片?% l6 R8 ^* _ n
A:Food processor 食品加工机 V$ S: W4 a9 @! p( p8 H! |; k
http://www.google.com.hk/search? ... iw=1263&bih=5721 @ {& t6 Z7 Y' @$ A- O
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46.Which of the following is not a rule for knife safety?0 H5 n$ \1 E W2 L
下列哪项不是用刀的安全规则?
3 S4 J3 c$ n! u. r. SA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀( S7 K7 `1 A: p5 s' a/ S
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:8 h1 u. A: I4 i! T
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
4 t# {+ K6 ]' s& [! W8 oA:RondellES * M1 G% u, _; r9 E5 H
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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! u( v0 Q9 a1 f* V2 ?48.Which of the following is a diced cut used to garnish soups?4 o ]4 k' f, [. v6 G
下列哪项是切成小方块用于汤的装饰?
6 Z' E* i8 @6 r( I% N( E$ @9 f, pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" s6 ?* x* M, C u/ P+ F
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. [, }3 M9 L2 d8 o) m
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!!——: x6 i& c+ f6 u# r' Y
A:Gaufrette 9 q3 N8 f. B* T1 W; d& n, `6 }
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ I% P" ]6 X( m5 k! Y
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* Y" E0 k6 G9 s1 ^9 a/ WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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5 {0 A5 X1 v0 p" h { K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
: E- a/ P- T3 W8 X0 J' I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)' b- Y _" ]( q# H6 k
A:Cilantro 胡荽叶 香菜
% E+ c' B# i5 D& Z* \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% ?3 l+ o y- q
% Z4 C' `* z7 V2 P60.Allspice is made from:
, B) t* _4 f: U7 E8 f 多香果, 多香果香料是什么
! ^! t) K* z1 n* J9 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( S) X- V+ x: b/ W
A:A dried berry 干浆果5 Z; Q7 ^6 v8 h0 Y3 q/ ^5 b
$ R" z9 |$ p7 l$ l3 K, w# ]61.Which of the following are used to make a sachet d'épices?
% \- a# e4 _4 z0 ~! ]. \0 _# S下列哪些是用来做香包德épices?( p9 r/ {4 Y4 Y3 p2 j0 T/ V
http://www.sachetcatering.com/
. ^; A. s: o3 Z7 m7 GA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?$ ~- i+ [0 S0 S, S3 C( B* h. R8 \
下列哪项不是酱油调味品的?3 W& s+ B- J5 @4 [9 _$ R; E. c6 ~
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:. i. ]3 j, H7 d
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:' F. z& j: o4 s5 R0 w& q O
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?4 ?& l' y# s# e- o! c, A+ L
下列哪个步骤是不是正确的蛋清搅打程序? @1 R0 j( {4 J* j4 X& i
A: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:
- _1 @: U8 d. Z" G8 tA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing$ T' W/ X# y8 W4 X
炼乳是一种浓缩牛奶 是去除什么做的$ p* u6 ?. S5 H: h1 |
A:60% of the water 60%的水" v+ c- F8 A4 e: F0 |% \
4 a( H8 ~2 L( A& ?67.A method of cooking that transfers heat through a liquid or gas is:# l1 B' Q3 W" W- M
一种烹饪方法,通过转移液体或气体是:
3 d. \/ E [2 AA:Convection 对流* Z+ } g) s& \
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68.The cooking of starches is known as 烹调的淀粉被称为
4 ^/ i8 f& O9 }" O7 S) t% c; YA:Gelatinization 糊化
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0 p7 w. ^: c( U, n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
: l+ }7 U8 ?) |# Y7 Q7 u! e. {* G! dA:Braising 烤
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, E. N9 |( r1 L E. U+ k/ H Q4 g. r70.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:
6 S3 F I/ H( {. G5 H0 J" IA: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
. v6 a8 I* T9 h( _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, o' w/ B% S, v9 X
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜$ a, ]7 N$ o( J/ [, L e( }/ K
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73.Which of the following is a principle not used in stock making?
5 H8 W1 m! o S' O: |% \! _下列哪一项不是用于制造高汤(低汤)的原则?5 F; s7 Q% I% V1 X# Z- O
A:Start the stock in hot water.开始在热水中操作; ^) f# J; Z3 q v/ g6 @8 E7 x3 q: ?
' L, b: v. p: C6 k q74.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' l, u7 }' r! ZA:Remouillage 法语熬汤
& ^! E. m# V ^9 rhttp://www.haibao.cn/blog/post/176242.htm |
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