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26.The chef who is credited with bringing grande cuisine to the forefront is:' W+ E* d9 z9 P6 T! d
哪位厨师最早带来高水准浮夸的美食# d# a4 Z: f9 y o: ^
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:8 X4 G. f7 A& h- {
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 b* S* E! |2 D" c$ H3 X0 p
A:Cast-iron stoves 壁炉
: y6 g* c0 P5 F1 [* thttp://www.usstove.com/products.php?id=6
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5 _9 Y! y: ~! i2 u& \& U& E28.The French term used to describe the roundsman, or swing cook, is:6 q! ?: u) x4 |- z( z, k
法国术语,用来描述roundsman,或摇摆厨师是:
" [, _) U, d& X# u; G/ R9 |A:Tournant 图尔南
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( [; d& @; F h) u29.Another term for the wine steward is:
/ n$ V- K. W- w7 V4 c0 M {& ~4 y葡萄酒侍酒师的另一个术语是:
Q, z/ h: L6 zA: Sommelier 侍酒师
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6 ]: W) ]# a) _5 t) a! D30.Molds, yeasts and fungi are examples of a:3 `, G6 j7 l- ?
霉菌,酵母菌和真菌是一个神马例子, X) |% X6 D+ p/ Q/ q1 E* I% X# _0 R
A:Biological hazard 生物危害8 F6 C; M- l5 t. T
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ ]7 s8 u, d, D" `+ p
根据加拿大食品检验局,食品的危险温度区在多少之间:
% @ Q# d/ C+ n1 H% o0 Z9 EA:40° and 140°F (4–60°C) 4-60度$ k) Q( n5 |4 E- W. V
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32.All bacteria need the following for survival:
8 A4 c+ p. K1 J所有细菌生存需要以下哪些内容:9 h* Q6 p* G" X* n6 `, s
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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1 H K5 y9 K7 s33.Which of the following correctly represent critical control points in a HACCP system?
* \ J- I' B" l8 t1 j以下哪项正确表示了HACCP体系的关键控制点?3 z4 `7 k6 d1 d0 P" @# `
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
\8 E- s9 A: k7 y. E食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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5 p5 u- w. I% a34.Which of the following is not an example of a carbohydrate?
* b+ O/ s% ^! [, c9 G/ J; r5 _/ K下列哪一个不是碳水化合物的例子?5 D( h9 M; \+ ~2 J
A:Essential nutrients 必需的营养物质# C( V! K: v: ^# H8 i6 m0 ?3 Q
: u1 Z3 b/ O0 {' O35.The process by which a liquid fat is made solid is called:
' ]7 O0 G% ]: P/ S液体脂肪做成固体这个过程叫什么1 ~ z7 t# }$ ]
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 O+ m9 I3 R$ E. m/ T6 o
下列哪项不是脂肪替代品的一个例子2 q0 g' Z- W t" j% v! `& {- \
A:Acesulfame K 安赛蜜K表6 Z$ X3 n' g8 E9 x( S5 Y
9 f9 b$ ^5 u$ `7 |4 x37.Health Canada requires that a product labelled "fat free" contain:
+ S3 K: a1 c- Y加拿大卫生部要求的产品标有“不含脂肪“包括:3 c7 U- ?% ?: N( {; m) b$ v. W
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?
7 X: A* k/ b% p& g0 R( R下列哪项是不相关联的转换配方问题?
) J/ ~# R( q8 fA:Unit cost 单位成本
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% K, F5 v+ v1 Q3 m9 Z" v39.The condition or cost of an item as it is purchased from the supplier is called:: j: A; Q( _9 K* |
从供应商采购的物品的品质或成本叫什么
/ Y9 V! Z1 A1 JA:As-purchased cost 购买的费用/ q7 y! L; w7 f0 R, p! k
: o: d/ O% c2 F4 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ Z& j. L# c. a在新货到来之前用于日常所求的必要库存量叫什么
7 X$ ]- S6 I7 _8 N; ^9 P% VA:Parstock 基本日常最低库存1 P9 M2 H, r d( S
! e/ S" Y" B# @+ M) w/ [41.Which of the following abbreviations is used to describe the proper rotation of stock?
. x9 W# }4 H& x) D: P: f1 I下面那个缩写是用来表明正常库存流程?' b& U9 t* P; ~# {- f! Z
A:FIFO=FIRST IN FIRST OUT 先进先出- U: y5 B& G4 N
+ a( J G2 y) `0 N$ o42.Which of the following knives is used to turn vegetables?
: E+ s, y6 {+ P下面的那把刀是用来打开蔬菜吗?
( s7 {% w9 [, @% jA:Bird's beak knife 鸟嘴刀; y! J( C( v) n
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird; H* A" U0 u, C9 o6 ]$ b
- H* G) @; x; n& ~5 A9 L43.What is an instant-read thermometer best used for?; c, n, I5 T: M" r! R
即时读温度计最好用于那方面?
& [- u$ |% H# L9 OA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?) ?2 H9 K2 a/ a: [1 c! t Z
下列哪些金属材料受热均匀,通常用在铁板而且非常重' d+ o: U8 g$ F
A:Cast iron 铸铁! X8 o' ~) k+ X2 t; H
4 T3 ]: _2 i% M8 t* K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?. ]5 a+ F$ f6 H: A7 d' B6 {
哪件装备下面有一个可移动的碗和一个S形叶片?5 T0 ^4 c$ X/ H
A:Food processor 食品加工机
_7 b$ C& I- o8 a. T0 U5 u1 Zhttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 D6 d% h& @, x46.Which of the following is not a rule for knife safety?
7 x8 q3 \& b+ @/ [0 }& S下列哪项不是用刀的安全规则?" c4 n6 b5 X+ O0 n* S
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 d7 K8 X n6 g
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: F5 I2 z( [) X6 _& X) {9 j7 o, r把圆柱形蔬菜或者水果切成圆片状(光盘状)是?) v4 V+ D4 W/ S) f9 [4 Y( Q( m
A:RondellES
) ~# L: v/ T' e6 T. [4 ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting) r0 D# J; q9 x% \
$ c8 r5 l6 }5 Y3 r& _; p0 Z48.Which of the following is a diced cut used to garnish soups?" T: D/ i* W; ~0 h$ C2 j
下列哪项是切成小方块用于汤的装饰?! P k7 y- p& q: g: `" f7 {) r9 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm" Y% s1 P1 ]7 {* {1 _: Z9 n
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! F2 V$ y4 f! Z0 ]. c
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!!——/ [- Q7 f1 t6 S
A:Gaufrette
9 N1 C* h8 `6 `2 tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5721 f3 y1 Q1 L' q
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5726 Z Y. |/ M# _! [ @
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ s% ]5 ]8 f \, l; R
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?# y0 v! e+ t" Q0 ]7 H3 E
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)/ q1 M: _; `, y% N6 O
A:Cilantro 胡荽叶 香菜
8 a# c$ b9 p5 @" R6 S ^, L* Shttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx& M% `% e! _3 L6 X! u a2 K, U
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60.Allspice is made from:
1 R/ f3 t! b8 B$ ~9 b 多香果, 多香果香料是什么
: ~- c- L0 v3 K& q2 D% hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ Q% i, A4 y' B$ P D. n& YA:A dried berry 干浆果
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! o( w# V$ @/ [! D61.Which of the following are used to make a sachet d'épices?, k5 |& N# X0 I1 q: o
下列哪些是用来做香包德épices?' |9 A. q+ o) f
http://www.sachetcatering.com/
/ w% w. X% {4 m; I9 O' KA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香5 n m: c3 x$ d/ r* X% d
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62.Which of the following condiments are not soy based?
( v% i7 G# }7 ~- c: N# s7 F1 c1 f/ @$ J下列哪项不是酱油调味品的?
* H* Z+ \6 m+ |7 d7 @. yA:Wasabi 日本辣根4 M! j9 p/ I: v: L# ?& E. O+ X
8 g+ l5 a# I& w0 p |; h+ G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:- O, `1 q! C8 R1 ]+ L' E' G0 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:( J& V- a- v+ Q1 u( c
A:Pasteurization 巴氏杀菌0 m! ^! f% N( D4 w" s
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64.Which of the following steps is not the correct procedure for whipping egg whites?
+ Y1 w; k& O6 {0 E( W8 `- @" a下列哪个步骤是不是正确的蛋清搅打程序?; w$ k8 p& j5 E/ ]. s. C q
A:Allow to rest before use. 允许休息后方可使用。# R4 z* j% E4 O1 a4 X0 \6 A4 I
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65.The weight of a large egg is between:一个大鸡蛋重量介于:/ e- \ E K- H/ E4 i
A:56g and 63g 56克和63克
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: U5 h; R* w, }* Q! S- L66.Evaporated milk is a concentrated milk that is produced by removing# ?2 M( f) U1 k
炼乳是一种浓缩牛奶 是去除什么做的
$ F d V( E! E7 N" g1 {A:60% of the water 60%的水6 P! g% u3 W; U) @5 J) y/ O- l
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67.A method of cooking that transfers heat through a liquid or gas is:% ~3 J; g! l) L- q1 ~6 O/ `
一种烹饪方法,通过转移液体或气体是:6 \' ]/ n! k- T1 _( d! t
A:Convection 对流( }0 [' P X5 v/ C1 [1 {
% H7 M1 p7 r T) B0 C68.The cooking of starches is known as 烹调的淀粉被称为
4 O) w8 o2 r8 G& F4 I8 ^3 dA:Gelatinization 糊化" \2 n# t& G: `; L
! T2 Y! {# V& Q0 z) _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
% O# c m% ], X. v, x+ P% O! G7 GA:Braising 烤
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1 W) U+ W$ i' c0 J7 p70.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:
: f* r5 C' M9 G) q- `A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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7 a$ y' G% I# ?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6 G% B% n4 h# g2 M
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
- [- ^4 E1 D( bA:Carrots, onion, celery 胡萝卜,洋葱,芹菜* }, G0 O+ b7 _: k2 s, j7 x4 R
$ E5 U, l( ~# i2 m73.Which of the following is a principle not used in stock making?5 y# a% |5 ^7 ~* |- e
下列哪一项不是用于制造高汤(低汤)的原则?" H# o3 p, T1 \0 v
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, C: a e5 |6 R
A:Remouillage 法语熬汤
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