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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:. }1 L. a; n" ^. M# f
哪位厨师最早带来高水准浮夸的美食
9 o1 D7 t: h" X2 cAAntonin Carême 人名 安东尼·卡罗美
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3 r4 e& R6 z: v6 s- H' d8 R& ^" X; X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ C B$ _# D3 ?0 W2 t下面主要介绍的那种新发展是关于烹饪有关的工业革命 。! I3 q, m( q5 W$ s; g! B7 a7 r
A:Cast-iron stoves 壁炉, @5 [7 }: _- c! e
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:: d* c/ u$ ~& C, X# H1 h
法国术语,用来描述roundsman,或摇摆厨师是:
) _& [ r' U( y6 A |/ J$ N) Q fA:Tournant 图尔南
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, A1 z* e' `6 Z0 P. z29.Another term for the wine steward is:
0 v3 Q, }3 _' o$ O% v葡萄酒侍酒师的另一个术语是:
w: h- e( V. b) vA: Sommelier 侍酒师8 b3 O$ \5 z; l$ B$ u
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30.Molds, yeasts and fungi are examples of a:2 u! _- s9 ~) e) z: g1 \( V
霉菌,酵母菌和真菌是一个神马例子. e- S7 w+ @# J$ l
A:Biological hazard 生物危害" X x0 d7 T) g5 V
, U5 A5 k6 A- M3 N0 B/ \31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:0 }! ]' _0 R+ k0 M; e5 A
根据加拿大食品检验局,食品的危险温度区在多少之间:0 B/ o% Q w! I- @
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
$ c+ o& x2 z [8 Q9 f) _) r所有细菌生存需要以下哪些内容:
5 N8 M# b5 D5 p5 x/ e6 S7 q. E; [A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 _. W9 _; T( m/ w; b( r33.Which of the following correctly represent critical control points in a HACCP system?
( G2 q; I0 K/ z/ C; n以下哪项正确表示了HACCP体系的关键控制点?
; @- i e4 D' p9 ^* ?/ M9 m: EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 1 r, o( p/ A$ A. B1 S& V
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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" b& L2 c& K( f34.Which of the following is not an example of a carbohydrate?
4 i5 {" Q2 n" V5 Y6 I下列哪一个不是碳水化合物的例子?
% ?$ a7 H& }! S. y% S* d7 u7 B6 _A:Essential nutrients 必需的营养物质/ G2 M$ u1 {3 P9 V' A1 n9 s$ d( Q7 B
) w% R3 ~+ E5 M; `35.The process by which a liquid fat is made solid is called:# z n2 z; Y8 w
液体脂肪做成固体这个过程叫什么- n9 j( }% v5 O4 t1 a# b) V
A:Hydrogenation 氢化* l5 e8 a4 C8 k
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36.Which of the following is not an example of a fat substitute?
4 ]2 P4 @- A& i* n, n [下列哪项不是脂肪替代品的一个例子
3 z; q; p2 I T5 w! uA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
) W- v2 T" p& m4 K; d n+ j% w; N加拿大卫生部要求的产品标有“不含脂肪“包括:
) U. T9 ]3 g& m6 n- y& m8 c" S1 oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 @& P5 P. C8 l' H8 H! v
1 M) g# w: S% q: s, ^+ O8 F8 p38.Which of the following is not a problem associated with converting recipes?
1 F$ Y0 C6 [: M1 ~1 C下列哪项是不相关联的转换配方问题?3 A& j: H. u& M
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:5 s" l* Y# _; A K0 ~
从供应商采购的物品的品质或成本叫什么* G5 v& @( p8 G: f3 T0 e& e" H( |
A:As-purchased cost 购买的费用
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( q1 Y6 _$ f4 ^4 v, U40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 X" z! J( Y& L1 i& t在新货到来之前用于日常所求的必要库存量叫什么
/ r' _" O5 A* w7 ]) u; [2 oA:Parstock 基本日常最低库存& @: [+ `" w& x& O) L; @9 z
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
# [4 H% F+ F& c0 \6 D9 H下面那个缩写是用来表明正常库存流程?7 m; r$ }3 d" _! b
A:FIFO=FIRST IN FIRST OUT 先进先出
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6 A* r2 I6 }' x. {& O42.Which of the following knives is used to turn vegetables?
- U, y6 N( {9 k6 X下面的那把刀是用来打开蔬菜吗?7 z# j% G5 l* P
A:Bird's beak knife 鸟嘴刀
; b1 g' A b7 u5 ] Z' rhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 n5 u" e8 [: U$ `: F' O" C
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43.What is an instant-read thermometer best used for?( p5 u M6 e) M d
即时读温度计最好用于那方面?
* ^3 M; H: L8 l- D- VA:Checking the internal temperature of a roast 检查被考物品的内部温度6 S+ M h+ f2 s% N0 X1 M3 n
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?! C: Y0 B, s, k- \6 |
下列哪些金属材料受热均匀,通常用在铁板而且非常重
" m5 j' C% a0 b8 c8 F2 lA:Cast iron 铸铁
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- X& z+ T6 h' y+ w45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
) i) a, y% {8 D1 |4 k g5 m哪件装备下面有一个可移动的碗和一个S形叶片?: R/ z) S7 |* n7 U* Y6 J
A:Food processor 食品加工机
3 a! C& F, z' @9 w9 Y( uhttp://www.google.com.hk/search? ... iw=1263&bih=5727 L* c# a* q7 O6 N+ C
9 T: D# X" e- D. Q46.Which of the following is not a rule for knife safety?7 J; h7 p/ J% i% i. m
下列哪项不是用刀的安全规则?6 u4 n; {9 Q- p+ |/ c. C0 {
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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; l) p+ y. @$ I" e1 n7 C9 H$ z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V6 K4 D+ R# u1 F, _' X( j) S把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* p: h; t* E, Y3 t9 F: NA:RondellES
$ T! s9 m! ~4 z& y& Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting2 M7 v& u4 X& T! ]! u i7 ~7 r
" _' |+ \7 T) Z6 a$ E' K. j48.Which of the following is a diced cut used to garnish soups?+ H/ h) o' {1 n: H( K% [
下列哪项是切成小方块用于汤的装饰?/ S6 P2 N% [7 F3 ?* d
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
) X8 C# g& C2 X8 w" n49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* M) `; [& X" e) D. h& S- t4 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!!——
3 G5 A+ C. b2 ~A:Gaufrette
8 h% G) f7 H1 @- p! zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 {. _0 G7 g* z) U/ H& E; bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 E0 l* n: ^8 o0 U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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4 I4 Y: v) G; N$ w3 L$ ^50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; s( k1 W$ {6 \6 U: ^& Z% z4 s7 w
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)4 V/ i/ H% A! ?4 X, Y1 s
A:Cilantro 胡荽叶 香菜
+ `3 Y; a5 V7 O5 a: a. {: z: E$ qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx8 N% p' K/ v. |
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60.Allspice is made from:0 W+ k" s7 U2 G0 h/ R+ {0 |
多香果, 多香果香料是什么
% d% S3 H$ t) yhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 B; @( s& j5 _2 h* IA:A dried berry 干浆果6 V1 u- W( y; t) F% E6 I
0 f \5 `7 Q3 b' u, q# S: X' e61.Which of the following are used to make a sachet d'épices?; U" b( F' j. t
下列哪些是用来做香包德épices?+ |3 Q+ D2 l2 n
http://www.sachetcatering.com/
5 C9 S4 h# N. `& d" u) I, w5 \! [A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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3 c" a9 D4 x9 ?" v* E M$ y: G E1 {62.Which of the following condiments are not soy based?) T4 V$ P- I! e$ ~" b
下列哪项不是酱油调味品的?
6 e) e e9 ^# x* ^) _A:Wasabi 日本辣根5 {; j4 j9 y& b; o8 S
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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:+ @4 q/ `, q5 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:
9 P* ^0 m# K1 z+ r9 \# [4 P" b- nA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
, M& m6 I5 W1 Z0 F( m! ?下列哪个步骤是不是正确的蛋清搅打程序?) B* f3 }7 V" w3 Z
A:Allow to rest before use. 允许休息后方可使用。0 X8 D; O( H5 B8 @
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% G8 z; G. w, n0 eA:56g and 63g 56克和63克( {0 A: G; `7 |( b3 @0 U
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66.Evaporated milk is a concentrated milk that is produced by removing: @/ n1 U% V, ~, l i2 _) i
炼乳是一种浓缩牛奶 是去除什么做的$ u! f2 U; L1 }6 o6 q
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:
. t$ _! Y% D9 C% W* G$ r9 j一种烹饪方法,通过转移液体或气体是:
7 m( e0 p) l2 O0 K1 R; i/ ]6 kA:Convection 对流
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& o/ ~/ J6 W( l' o4 W* }- t. x68.The cooking of starches is known as 烹调的淀粉被称为: m, W, I/ [6 N% R, g* W! p- L
A:Gelatinization 糊化/ l; a& I( q; v/ p: x: M
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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?
/ U8 b3 N# a. c. sA: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:
D; P0 m5 @( ^/ u6 M9 }A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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9 Z+ t; e! f& j8 m, f& R: c5 f) i71.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5 X4 Q4 F" D! S1 f/ n$ i2 u6 |
A:Fumet 原汁& ~. N6 b) J; c. ^ r, K
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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
5 Y1 h9 |/ H6 s, K! X* eA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
# @5 E( o) W% H$ ?3 n' g下列哪一项不是用于制造高汤(低汤)的原则?! f$ h' h; f5 u
A:Start the stock in hot water.开始在热水中操作
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$ L, A( N k, A+ f74.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; L) w' e% ?% m6 u1 A. T
A:Remouillage 法语熬汤
% t! W( i3 Q- x& A1 U- Z! Z. qhttp://www.haibao.cn/blog/post/176242.htm |
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