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26.The chef who is credited with bringing grande cuisine to the forefront is:
) r/ y: Z$ s: v! J) \1 @- u哪位厨师最早带来高水准浮夸的美食
) E9 {$ h; [+ w( s+ bAAntonin Carême 人名 安东尼·卡罗美
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- H# B# ~- ~3 x! K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- t( f, X/ \0 X1 r! U/ Y1 @2 }
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 X6 R( P3 j9 d- dA:Cast-iron stoves 壁炉
* D! u' f( c1 Thttp://www.usstove.com/products.php?id=6$ L6 V) L9 R! U1 G# z+ i% F: @ O; e: C
" `- {$ k5 C. R5 Q9 O, V28.The French term used to describe the roundsman, or swing cook, is:- o, {2 y2 E& B
法国术语,用来描述roundsman,或摇摆厨师是:
/ _1 n# s9 }8 Z1 W! }' }A:Tournant 图尔南7 o/ n% @7 B' T- q b# n
& \) m1 Y2 w& a5 a# \) l: I29.Another term for the wine steward is:
% w3 F, B* f; i葡萄酒侍酒师的另一个术语是:
2 M) x& Q& G/ f, |$ R6 X% W& j$ {A: Sommelier 侍酒师! j7 [* v3 x; l, ]7 J2 J4 t
& P/ Q$ X9 n0 T9 l1 R9 J& S30.Molds, yeasts and fungi are examples of a:, H, r/ h/ l. P9 o+ [
霉菌,酵母菌和真菌是一个神马例子7 ]7 I( I/ i$ C# }( @$ j
A:Biological hazard 生物危害& K0 @; s9 s' V1 @" h2 z
/ n+ q s( L `' X; v% E6 b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:/ Y( R1 U; X* J- j4 T2 i
根据加拿大食品检验局,食品的危险温度区在多少之间:
1 s$ G' q- \+ ?9 G. ]- b) F6 a8 VA:40° and 140°F (4–60°C) 4-60度2 c+ i, Y. [- D, G4 Z; |
: I# ~: N' j) {8 H" c. v; d: z. q32.All bacteria need the following for survival:
; R2 J6 w! R) G9 J所有细菌生存需要以下哪些内容:
* O1 L, ]- L! m( ~: N! JA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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: j$ H' J; C, i$ t% Y' E* m33.Which of the following correctly represent critical control points in a HACCP system?, e& B3 g* s: ?0 f& ^( o( g
以下哪项正确表示了HACCP体系的关键控制点?
$ k( u0 [, e" W# Y/ ^8 rA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # l0 q! [ @ k4 o
食谱,接收,储存,准备,烹饪,保温,冷却,再加热, Y O C) {# e
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34.Which of the following is not an example of a carbohydrate?
% X, ^# B8 W/ z/ l0 r% \下列哪一个不是碳水化合物的例子?& K J7 e0 l8 |* _7 E% S
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
& P# g. h/ l& b6 z液体脂肪做成固体这个过程叫什么
0 B8 j. }; P0 _/ cA:Hydrogenation 氢化: k' [; N: {: @+ S" o
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36.Which of the following is not an example of a fat substitute? ?; f4 V d) u. w+ [
下列哪项不是脂肪替代品的一个例子( Y% w& V' B; B- ]2 D) h* }
A:Acesulfame K 安赛蜜K表
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5 C" F D+ _8 u* G4 _ @37.Health Canada requires that a product labelled "fat free" contain:+ {/ M! p f9 e& s2 s
加拿大卫生部要求的产品标有“不含脂肪“包括:8 |0 u2 I% c2 U* c' J
A: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?
4 c/ g J% g7 B$ s3 F下列哪项是不相关联的转换配方问题?
# W7 k: K, X$ O$ ^3 M$ G/ nA:Unit cost 单位成本9 S. E! t X0 u$ C- d- o
' s2 v) q n, i39.The condition or cost of an item as it is purchased from the supplier is called:' n; @ T3 d; F9 V3 u7 k g) J* \
从供应商采购的物品的品质或成本叫什么8 P, Q1 D0 S0 u7 k
A:As-purchased cost 购买的费用' K/ K/ f$ M/ }; H1 x
8 }# m( h! s1 j40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 l" Z2 y! ?# D8 i在新货到来之前用于日常所求的必要库存量叫什么
1 W P( _) A3 R7 yA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ D# g# p3 U% {- t# B+ Z下面那个缩写是用来表明正常库存流程?8 X3 G+ H* U+ @7 v
A:FIFO=FIRST IN FIRST OUT 先进先出- ?& L3 k- s3 k, O$ E; {8 S |' }" N
7 R+ h0 J2 l( k' O% d8 b# g3 Y( p: h42.Which of the following knives is used to turn vegetables?
* @/ L+ t7 Q: X* X下面的那把刀是用来打开蔬菜吗?% L2 G5 ~! Y0 Z/ n2 f' n
A:Bird's beak knife 鸟嘴刀5 Y& O+ q& t1 P% W) {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 I5 J. A7 S9 e" ?
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43.What is an instant-read thermometer best used for?
0 V4 K* Z# o) U. j. e% H即时读温度计最好用于那方面?
$ k1 Y3 f% y" ?' `" A+ [) zA:Checking the internal temperature of a roast 检查被考物品的内部温度
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' }( Y7 @+ w9 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?2 H. h- t& u9 Y
下列哪些金属材料受热均匀,通常用在铁板而且非常重" J! d, s$ ^$ X6 P
A:Cast iron 铸铁
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' s$ [% E2 l# _& l$ O7 T2 g0 [( Q45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' ?# w3 t( l' S8 q! b7 d哪件装备下面有一个可移动的碗和一个S形叶片?( b5 \2 P8 E3 V( X
A:Food processor 食品加工机
7 W/ v$ K) G$ l0 X# ]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?* V. f7 y; N8 ]2 V
下列哪项不是用刀的安全规则?7 r, L. }' G+ [5 Q: t
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀 ]; U, E5 N ]9 @
" b' _& g0 i2 v. F; P7 O/ x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:% k( q* {" ~- J/ A9 Z! ?
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* }( n2 J! b3 l7 M+ t' Z( }5 a nA:RondellES
; d. A6 ]+ e1 M0 B0 y. T! ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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" Y( [" s6 f p# E6 N" [/ d" N48.Which of the following is a diced cut used to garnish soups?
# H" E$ z5 i" `下列哪项是切成小方块用于汤的装饰?
; e& l. R" ?. l* S7 \9 nA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ Z$ z" b# } i. ?2 r: ~49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?; p! l$ t5 \; }1 y7 s' 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!!——
5 m# H2 F4 k; J+ W# c0 R, Y+ HA:Gaufrette @% ]7 X$ y- v) L4 _: w p
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 ~, E* o, O6 X' cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 O! k& J, C0 y' q
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- ~# R" w: @4 u) ~+ E' 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)
8 L1 a* P7 e: MA:Cilantro 胡荽叶 香菜3 f; |( S/ a5 M% S/ J( g
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx9 h/ c5 B% X& x! b' ?9 n5 L, h4 d
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60.Allspice is made from:
. u9 B( @, S& f6 Z/ w: c1 A 多香果, 多香果香料是什么
, t) E9 X' O- a1 z p0 rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' l$ Y$ p2 M) b/ aA:A dried berry 干浆果3 p% j2 [2 V% t4 O+ ?3 ~! P# V4 U
) D5 Y7 w$ x$ C- }- T' K# z61.Which of the following are used to make a sachet d'épices?& Z" o2 S7 }" Q( r
下列哪些是用来做香包德épices?
) O2 u( K: U3 D7 }; n5 M) Ohttp://www.sachetcatering.com/
% Q! U( u# N# Z' f: RA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% @8 S2 [8 \: l/ |/ _( s62.Which of the following condiments are not soy based?7 g J2 R) R8 \; p
下列哪项不是酱油调味品的?
8 Y3 ?# G8 Y1 c( |: DA:Wasabi 日本辣根: z4 h/ p/ \: }
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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:) B, F' p% H5 k: F* t0 C& U4 c4 g
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:0 ]5 Y+ D* Z' l6 J5 L5 ]4 {2 A
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?
5 O3 e! e$ E: ^, F8 Y9 N2 z下列哪个步骤是不是正确的蛋清搅打程序?. L1 {3 u' Z6 r; f8 \# W" u
A:Allow to rest before use. 允许休息后方可使用。- w1 G$ D/ J) G
/ G1 s! F8 b4 C4 }4 `0 s% k65.The weight of a large egg is between:一个大鸡蛋重量介于:7 @. X' P* Y( Q# \
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
, ~( Z2 v# T" l" n炼乳是一种浓缩牛奶 是去除什么做的& {7 u. r* Z, ^7 z# z) c
A:60% of the water 60%的水
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9 @( Q6 s4 M- f/ b' E/ d/ p0 f67.A method of cooking that transfers heat through a liquid or gas is:8 S8 a# \$ B# S
一种烹饪方法,通过转移液体或气体是:; p/ W3 V; f' J1 t, k9 k
A:Convection 对流
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5 h/ k# F5 \6 t/ H: e% X' w68.The cooking of starches is known as 烹调的淀粉被称为
8 U1 R# ^8 F) k/ |; nA:Gelatinization 糊化: B. U9 i& S- X5 K2 p0 `, i% h" c
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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?; X+ ?, k, S n" z- x" p* T, c3 c
A:Braising 烤- E# D1 d4 Y* H( ]: K F1 k) y
. ~% L6 U8 B1 P: z8 [6 X70.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:! h% ^2 c# ~, [( d: _
A: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
$ k$ N* m5 j, u3 K8 SA:Fumet 原汁
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4 X9 @& ? Q+ G! s; k, w' g72.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/ x8 }9 C$ ~0 ?1 ?- T) `
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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) M+ |+ E+ j5 @73.Which of the following is a principle not used in stock making?
5 Q# x* N$ Z- d! P" K) D6 m9 c$ ~8 s下列哪一项不是用于制造高汤(低汤)的原则?6 n" ~2 ~! q; |* G% h4 `, F
A:Start the stock in hot water.开始在热水中操作( X6 U9 K$ x% G1 j/ K
* `0 g" g7 ~! Z& ?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
) p8 V, S3 m- i% ]. [# O/ xA:Remouillage 法语熬汤/ H) Z! q2 U2 T
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