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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:$ a0 G8 i7 d3 }. U
哪位厨师最早带来高水准浮夸的美食
8 h+ A3 t) I; d2 b, h/ [2 n* uAAntonin Carême 人名 安东尼·卡罗美 D S: J0 k) \& Z
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 R$ d% A5 U2 b) q7 f下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' f8 e7 g0 |6 n
A:Cast-iron stoves 壁炉
4 b. N, p. {, ?9 n) s3 m% `% g. t4 o( _http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
6 Y- v9 S5 ~7 @0 ?* D* g9 {法国术语,用来描述roundsman,或摇摆厨师是:
; k% B5 D% g& c- W4 FA:Tournant 图尔南/ \5 F$ e1 D4 L2 O7 y8 h
0 r6 V y) a @) n* G) D7 D5 M29.Another term for the wine steward is:. p, J5 V7 G4 t4 S( a( P9 k
葡萄酒侍酒师的另一个术语是:! _7 i) o+ ~$ `' F0 z! m
A: Sommelier 侍酒师
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]' D6 M4 i- n% e- O. T7 J& s+ Z0 Z! y30.Molds, yeasts and fungi are examples of a:
7 q. V1 ?8 [0 N( s+ V. [, U霉菌,酵母菌和真菌是一个神马例子
! g& p3 b! N! g' y2 O7 {: kA:Biological hazard 生物危害) F5 z- H$ [# L: p+ n
- h2 n# O/ i7 h: x2 @31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:. B, u- D% `5 O) ]! J7 i: o
根据加拿大食品检验局,食品的危险温度区在多少之间:
: C/ r% w% Q1 d9 w% [5 H# p# cA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:6 M# ~8 }1 a- i8 h) f1 W* H3 T- P; h
所有细菌生存需要以下哪些内容:
) ?5 s- j# n! I4 h, M* l/ aA: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?6 n) w4 X* e# t: b& L" c/ {0 Y7 f
以下哪项正确表示了HACCP体系的关键控制点?& k# ~5 q3 V0 y( g) ]
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 Y: b) l/ g! x6 ?& 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?
; a6 Y" ^" h" g# Z下列哪一个不是碳水化合物的例子?2 | u. D: k+ y P" z
A:Essential nutrients 必需的营养物质
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4 k5 `5 j' i% M7 n& K2 P35.The process by which a liquid fat is made solid is called:
v, p$ z6 d5 M4 t2 r液体脂肪做成固体这个过程叫什么6 ]% k4 T7 ` p, V n* s/ B. r4 [
A:Hydrogenation 氢化7 I% C& V0 ~5 t, _$ ?; |( l
5 g( \2 A4 {% ]+ R4 H$ R" H: p36.Which of the following is not an example of a fat substitute?
3 Y5 N) c3 C, D; [, Y" ^! C下列哪项不是脂肪替代品的一个例子! m3 V7 L6 z2 I5 W0 ~$ S
A:Acesulfame K 安赛蜜K表( Z3 [7 _: E& [# Z: @7 s
& Z0 v/ M/ q" p- ]) i+ a37.Health Canada requires that a product labelled "fat free" contain:
% a! Y0 ]$ u8 e加拿大卫生部要求的产品标有“不含脂肪“包括:1 Z! E8 y$ Z7 o$ |+ ?
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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7 Y9 S% Y/ A; \. m! U4 a38.Which of the following is not a problem associated with converting recipes?' X \2 P( G. y4 w7 f) k9 y/ H6 n
下列哪项是不相关联的转换配方问题?
5 h+ D2 V6 g z9 W0 P+ w" s" I8 BA:Unit cost 单位成本3 z: U* s! ]) U5 _* T5 t
E5 I* [( o2 L2 `* ^+ |7 N39.The condition or cost of an item as it is purchased from the supplier is called:
( g& E E- P0 i8 R. T从供应商采购的物品的品质或成本叫什么- p9 K% D+ j# B l
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
% _1 K4 A& ]5 D8 e在新货到来之前用于日常所求的必要库存量叫什么* O5 c9 J: _+ G9 D1 d; w
A:Parstock 基本日常最低库存
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. t L5 |9 R! C41.Which of the following abbreviations is used to describe the proper rotation of stock?$ i0 p, Q: b @; s8 H' \! |4 {7 x' U
下面那个缩写是用来表明正常库存流程?
+ y. H. |2 V$ P, {! lA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?$ H N6 G- ? y0 t# O8 O
下面的那把刀是用来打开蔬菜吗?+ B+ E3 s1 U0 e
A:Bird's beak knife 鸟嘴刀
" S7 S, T. U+ m1 J4 t3 rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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8 u( ?: d& ?% O0 Q5 W43.What is an instant-read thermometer best used for?
# i% a( B8 i5 z5 q5 ^. Q9 p即时读温度计最好用于那方面?
$ c4 v3 D0 o3 c. fA:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ J# n' ], q a. A3 R( J44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?* H( {+ s3 P3 _( g- k8 x
下列哪些金属材料受热均匀,通常用在铁板而且非常重) j/ r, Y; y: U. e7 L ^2 e
A:Cast iron 铸铁* K& l! d& Y7 g1 e, _; S) ~5 Z
, A7 ]$ [, r+ Z4 Z$ o1 ?' _0 q9 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ L/ L: X/ v6 H! p/ M
哪件装备下面有一个可移动的碗和一个S形叶片?
, Q- K6 C1 X% e1 @A:Food processor 食品加工机
; y w0 t* y8 o0 L, Xhttp://www.google.com.hk/search? ... iw=1263&bih=572# v- a. F/ ]$ K4 X- [) M/ J
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46.Which of the following is not a rule for knife safety?2 i5 u2 b' V0 }
下列哪项不是用刀的安全规则?- c! S5 |5 e) f4 |$ l, \
A: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:% k6 i% F4 r+ x* {
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?" h3 y2 I, {- F# v0 l
A:RondellES
' R6 v( i+ k9 H+ v6 ], ]http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 R0 X3 d8 d! |1 J( T8 N
* \- S: E1 Q0 N7 _+ t" N7 M48.Which of the following is a diced cut used to garnish soups?1 B' D5 [: t5 E% [
下列哪项是切成小方块用于汤的装饰?
0 `6 e0 `, v" t/ f" JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
9 c% [3 r+ ~$ J& J% X9 p49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# Y7 P' s& p$ V [& b- |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!!——
# n& V3 E0 o7 h- t0 B9 X* ^A:Gaufrette
4 X% ?( w2 |( m. k# zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. U6 I* k8 K( q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ G2 L- c2 `. }+ {/ `Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572! Q& J& T- Y9 ?3 V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. m1 \+ ^5 T+ |6 y% Y9 m: ~, p6 g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& u" i, W. |% L, L: q
A:Cilantro 胡荽叶 香菜
' x$ f; v/ d4 Y& J$ Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
h1 v' V' G. a' L 多香果, 多香果香料是什么1 v; C f+ ?0 d/ H
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 G& q1 d2 w1 l1 kA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?, L9 v1 P! o) q0 q; d# C
下列哪些是用来做香包德épices?2 y W6 a) J9 l: N/ g# `
http://www.sachetcatering.com/
. `) R4 b+ _6 X) L2 Z2 F" o( |5 ?0 tA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香! t- I, [$ {9 u( O* B: D
! @2 {7 c2 J' c& H62.Which of the following condiments are not soy based?: `) s; M1 z5 }; o0 P/ b
下列哪项不是酱油调味品的?
! Y( @8 w5 K1 A# e4 v/ R1 q3 VA: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:
$ p* ]9 z+ T2 P: A6 H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:/ b9 W& h' M3 m
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?
' c) C3 J+ [# a% `下列哪个步骤是不是正确的蛋清搅打程序?
5 }" ~! s. S% s1 e3 wA: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:# e& ~& Z# r; A6 J8 R
A:56g and 63g 56克和63克. m4 Q! e1 Y/ C% j* B
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66.Evaporated milk is a concentrated milk that is produced by removing( k. ~8 q2 ?" F& v* c* ~' h
炼乳是一种浓缩牛奶 是去除什么做的
' c4 L: x) _9 x4 @A:60% of the water 60%的水- l e6 M. ]9 X5 C# X6 @
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67.A method of cooking that transfers heat through a liquid or gas is:" R1 o Q' F& }
一种烹饪方法,通过转移液体或气体是:
0 U% A( O$ @8 t" ~0 HA:Convection 对流2 m* j- v+ _% c# u' i! N: w$ `
" M, P) h8 H* Q" O5 A0 w) j1 K68.The cooking of starches is known as 烹调的淀粉被称为* R9 Y( A4 W8 c2 j) b! I8 N- d
A:Gelatinization 糊化+ G/ @( }9 b* q' I0 ?' b- R) c
9 F, n+ _" \5 b1 @3 y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
, G$ w9 w! X, E! JA:Braising 烤1 S( e! b* c" y
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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:- o: U5 z* y, n2 E. G* M8 t, j
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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$ d5 \' {8 p# B! \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
/ u, Q0 ^0 S. x9 ^A:Fumet 原汁% T m; P3 t2 ~1 R# M! m
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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
: I' l7 C, P; H% [; eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* N2 f% b4 K7 b/ A73.Which of the following is a principle not used in stock making?. p3 I- ^( a6 L8 a* t: g
下列哪一项不是用于制造高汤(低汤)的原则?' O) N. R! b/ o
A:Start the stock in hot water.开始在热水中操作
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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
3 C. R+ _4 ?+ ]% EA:Remouillage 法语熬汤6 ~; ~- C$ y- _: \
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