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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:
( ]/ v4 c p o% r9 M' x6 |' s哪位厨师最早带来高水准浮夸的美食/ @% w& X- w, {/ n* `
AAntonin Carême 人名 安东尼·卡罗美
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( c+ K" r+ _% B$ Y! m: q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:4 Z! v) X" N5 u0 W& r- U& q5 \5 I& b& I
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 P" ~" O% `5 Z( j
A:Cast-iron stoves 壁炉
7 S4 _4 C _+ {$ m4 _& s4 @- H' _http://www.usstove.com/products.php?id=6* G4 Y# k7 u% ~ r! K
* W- X: k/ i+ b8 _28.The French term used to describe the roundsman, or swing cook, is:
$ A+ g! Z8 q+ B$ p. D h4 P法国术语,用来描述roundsman,或摇摆厨师是:- S# L: k% t x' R8 D: W, I
A:Tournant 图尔南
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29.Another term for the wine steward is:
" O$ u3 l/ E: R* O" U& d葡萄酒侍酒师的另一个术语是:
9 H# l( ^8 V5 B F" D; cA: Sommelier 侍酒师2 @$ L% `9 C- C: s4 X
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30.Molds, yeasts and fungi are examples of a:
& B; I1 t# o$ O( \' x5 v+ b霉菌,酵母菌和真菌是一个神马例子
/ L7 R% r) \5 N! \8 rA:Biological hazard 生物危害. f) Q" H& O8 g1 a( d2 K- i
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 |( ]/ ~- I" u7 u2 i# x
根据加拿大食品检验局,食品的危险温度区在多少之间:
9 o9 Y- ]8 G$ e b6 I: Y& }A:40° and 140°F (4–60°C) 4-60度9 s" j/ Y+ R/ s) l
- g# u' G& r* b4 ^32.All bacteria need the following for survival:" l2 Q; `& ]! A" {
所有细菌生存需要以下哪些内容:9 w: b8 \* F6 z
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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E9 Z4 R0 n- r6 x( n5 ^33.Which of the following correctly represent critical control points in a HACCP system?) f% m! d6 e& O& _# W
以下哪项正确表示了HACCP体系的关键控制点?
( i2 d5 T( Y* ~: P O7 |A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 s; ]+ S% ?- ^5 W9 R, M, Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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' w1 m2 I! B X34.Which of the following is not an example of a carbohydrate?, T0 X1 V! G/ @
下列哪一个不是碳水化合物的例子?5 ] J; L+ d/ n% Y) S$ j
A:Essential nutrients 必需的营养物质0 w4 r' N) ~ Z1 I9 D* ]
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35.The process by which a liquid fat is made solid is called:$ E/ R& S- g( K8 D5 c
液体脂肪做成固体这个过程叫什么& A2 i& v4 Q) L# `$ o( k
A:Hydrogenation 氢化 j$ F3 I* v: g/ z$ y/ h3 a' l0 Y
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36.Which of the following is not an example of a fat substitute?0 A8 M6 |' l3 p- y& O% _
下列哪项不是脂肪替代品的一个例子- G: K+ {$ a+ Y( c2 D; _
A:Acesulfame K 安赛蜜K表
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2 t2 T! e( ~" Y) q, L3 n. {! g- G37.Health Canada requires that a product labelled "fat free" contain:( E/ e8 A' Y* o7 E
加拿大卫生部要求的产品标有“不含脂肪“包括:
# M0 F8 g. d6 R. S7 i& D* 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?
- R, C: o9 a: V4 |2 S下列哪项是不相关联的转换配方问题?
$ P$ }8 K, Y. w& G( k6 \A:Unit cost 单位成本
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& w& c1 x6 s2 t. o39.The condition or cost of an item as it is purchased from the supplier is called:
; R% S, W- V& z5 S& S0 i从供应商采购的物品的品质或成本叫什么' O* L( F: S/ _: B0 m1 v6 b v) o0 p& U. O
A:As-purchased cost 购买的费用
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9 ~" M. e7 L. }: O1 i6 U0 z9 Q; ]40.The amount of stock necessary to cover operating needs between deliveries is known as:2 O" a$ w: y& D9 g
在新货到来之前用于日常所求的必要库存量叫什么' r$ n: j) A4 c' R* F
A:Parstock 基本日常最低库存
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8 Y6 O% X6 s2 ]! `# z41.Which of the following abbreviations is used to describe the proper rotation of stock?5 W2 y- ]! T9 c5 ]. ]/ z
下面那个缩写是用来表明正常库存流程?
2 e/ k* _& h' x/ f6 CA:FIFO=FIRST IN FIRST OUT 先进先出. @( T" e2 g4 K. E& ?; ]0 `/ g
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42.Which of the following knives is used to turn vegetables?7 O! Z6 X5 W* g4 s
下面的那把刀是用来打开蔬菜吗?
}4 p7 T( o2 G' m) V! |A:Bird's beak knife 鸟嘴刀 c3 y, C. K, F0 J# `3 ^
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 s, C* l: I) b! L
4 D. V' o* {+ C- c43.What is an instant-read thermometer best used for?, x7 W0 y5 H5 i& x' }( v
即时读温度计最好用于那方面?
4 {7 Y3 M0 U _: _8 \$ @A:Checking the internal temperature of a roast 检查被考物品的内部温度
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}6 f L( o: k! g8 B/ j! w1 j! Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ n, Q3 A8 Q+ p1 n5 H0 h
下列哪些金属材料受热均匀,通常用在铁板而且非常重
3 k+ h7 R4 Z; [; V2 rA:Cast iron 铸铁) ^9 T/ w! M! ^3 p" L8 }
. `4 L) t% T* A1 }* k% ~( Y- i45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" o: U3 D$ O9 K: b- J7 i哪件装备下面有一个可移动的碗和一个S形叶片?
# z' j' B' r, J7 G- m4 k, XA:Food processor 食品加工机
3 [+ z! T9 I) `& r6 d0 B2 mhttp://www.google.com.hk/search? ... iw=1263&bih=572# T6 r( u: P: O9 o, o: E
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46.Which of the following is not a rule for knife safety?
6 B& D( H# }! x. l# m! p下列哪项不是用刀的安全规则?
' I! ~% y# \" y2 }4 SA: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:
# i1 W' b. V3 p+ d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
. \1 A: j1 {- [5 _- g* RA:RondellES 9 Z+ n% _$ J9 }$ I; b; I
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' m" \+ j7 u- @( p
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48.Which of the following is a diced cut used to garnish soups?
. c3 W' N, l- s# U6 r* {下列哪项是切成小方块用于汤的装饰?4 w$ s) g+ `7 Q6 w" v" |' ]
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ N" _6 J% s! K7 e' j, [/ i* e: Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ c7 Z/ p$ {7 @4 ?/ K; J, a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!!——
2 K' g7 v; z* S. w* VA:Gaufrette
1 m# Z- y# ~8 e/ {: d% D# cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( Z3 G6 L" e" m6 A, Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ M# y: @- l2 J& C& M! c( CGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) b/ L! r3 Q- Z* }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?9 S6 F: ~6 E! A) Z( U% W3 v: F J
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)( _/ G5 h8 T' T3 ~( f) D/ _$ W
A:Cilantro 胡荽叶 香菜) X- D" l6 B* |) O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. n: j/ A& i$ i
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60.Allspice is made from:
; ?3 F& _# Z C4 A: x7 }$ ^& s 多香果, 多香果香料是什么6 h: Y" `5 Q& i" s$ d% j2 M6 |4 z
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' N# Q( Q1 z$ d# r% J3 ZA:A dried berry 干浆果) }" {4 v3 O `/ I3 e3 \
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61.Which of the following are used to make a sachet d'épices?
, L4 j3 j) g4 S9 D0 f9 I# q下列哪些是用来做香包德épices?
/ ?* w- `2 K( B8 Xhttp://www.sachetcatering.com/4 ]; s7 ` V7 M. h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香8 y6 G) J: X/ e2 N
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62.Which of the following condiments are not soy based?% B5 N P1 n) i/ P, i+ R
下列哪项不是酱油调味品的?9 n7 w4 s' |* U* D: A1 o- i
A:Wasabi 日本辣根
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4 ~+ J) x3 S/ | ?1 g% E63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 }! U6 y' R* { V7 \, ? ^# H: R1 n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:
5 s8 {/ j- L$ B. }A:Pasteurization 巴氏杀菌" E- A1 N1 K; L, D W
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64.Which of the following steps is not the correct procedure for whipping egg whites?5 ]* r5 t$ X% I! H% W
下列哪个步骤是不是正确的蛋清搅打程序?) q6 [2 e1 K+ U X
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:. R4 ]: p4 O- o: G2 D, C% Y
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
. t6 h& X5 o' e- O% l1 R炼乳是一种浓缩牛奶 是去除什么做的
/ K( P2 S, {& p+ ?- o( [A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
& f$ x/ H& m$ o- [一种烹饪方法,通过转移液体或气体是:
' |; ~: u5 I3 R9 [) gA:Convection 对流1 [7 x$ ~4 |" ?1 K" U; j+ g
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68.The cooking of starches is known as 烹调的淀粉被称为8 n1 i, U/ Z+ z4 t1 Q! q2 w( [! l
A:Gelatinization 糊化
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8 A0 J6 [5 G" h& V. \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?/ _! `! s) J2 L' ^
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:
, f8 u' D5 N S0 L3 SA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理6 O' w9 K% v0 ]1 f
1 Y" _7 ]0 O* ]/ d7 [2 R4 O71.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6 M3 {6 i0 p4 g; |. ]
A:Fumet 原汁% ?) [0 N+ D, V1 I" j7 l
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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
0 ^8 v% a# A8 ]A:Carrots, onion, celery 胡萝卜,洋葱,芹菜' v y. E4 h2 v' ]3 ^ h
3 N4 y" J! a0 h' h73.Which of the following is a principle not used in stock making?( i3 |" s7 ?# l& {
下列哪一项不是用于制造高汤(低汤)的原则?& t" l0 T f/ J5 B& a f9 C9 x. R
A:Start the stock in hot water.开始在热水中操作, X) Y' V1 v5 d7 Y: n' a J7 l# d
0 m$ o$ w8 u1 i- M( x( `/ H* \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' s) r* g; y' Z* |# H( Q: r7 Q+ C
A:Remouillage 法语熬汤
) r0 l" M1 T( Q6 e+ shttp://www.haibao.cn/blog/post/176242.htm |
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