 鲜花( 33)  鸡蛋( 0)
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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:
0 V/ |9 a; p' b' x( R4 N0 e! _/ r哪位厨师最早带来高水准浮夸的美食1 r+ q" u2 W: e) i g" h
AAntonin Carême 人名 安东尼·卡罗美
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* v' k+ g0 Q, t, Y+ h9 W27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- R1 O4 Q. f# R1 l! \& Y7 e' o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 c+ p0 ?/ V; U Y
A:Cast-iron stoves 壁炉- Q0 l* ]1 b# i
http://www.usstove.com/products.php?id=6
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2 u. }& \3 [3 k- K5 ~% q& Z28.The French term used to describe the roundsman, or swing cook, is:
- f5 Q; e( h* g! ^$ `' G法国术语,用来描述roundsman,或摇摆厨师是:2 X1 F* v4 m6 S9 i0 T! n9 @: L0 @
A:Tournant 图尔南! M! \3 Z* T9 V5 f6 e# T3 a
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29.Another term for the wine steward is:
, b0 K& k' O: Q4 r5 {0 c" X, p葡萄酒侍酒师的另一个术语是:
* e9 {6 T6 f& i" t6 Q: ]A: Sommelier 侍酒师
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* A2 u0 _9 c# t* B, b/ m$ T: u30.Molds, yeasts and fungi are examples of a:5 j( _# W, X: J6 m% ^2 H) ]# W) p
霉菌,酵母菌和真菌是一个神马例子
/ [2 o z- t( H! l' P; HA:Biological hazard 生物危害. ?+ M1 H, l0 {' S' t9 {7 M+ m: l
p6 x. U2 M* C31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* p5 n! `& y$ ]根据加拿大食品检验局,食品的危险温度区在多少之间:
# D) D8 ]1 g5 |0 P$ i. _7 sA:40° and 140°F (4–60°C) 4-60度0 J. o- |/ J; h: H0 r1 u/ N
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32.All bacteria need the following for survival:6 m2 U5 h( [3 S& S
所有细菌生存需要以下哪些内容:
}5 r0 b$ ^% LA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% U' ]/ w1 e9 C6 d, G! C33.Which of the following correctly represent critical control points in a HACCP system?
2 E$ |' b! Q3 Z/ k2 N0 C以下哪项正确表示了HACCP体系的关键控制点?
; c/ |5 n# G, [+ Y, O" r1 `* h) jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ' k2 o+ C/ ?0 Z* G. A0 q
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?8 @+ c/ r& [- y% ?5 K" w
下列哪一个不是碳水化合物的例子?1 e" e/ v1 ?$ \( q+ n. \% y" D
A:Essential nutrients 必需的营养物质7 R: w* v% m: ?) A9 y1 i2 I' U
% i/ ^; V" U+ G( k! T7 X35.The process by which a liquid fat is made solid is called:
7 S* C* V$ [+ M P1 I% Q* d液体脂肪做成固体这个过程叫什么) q9 P! L$ j5 y
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
" |7 s2 [0 X A5 W n- c! \$ u+ o下列哪项不是脂肪替代品的一个例子6 B* V+ M' G6 C3 m
A:Acesulfame K 安赛蜜K表
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/ B' B3 q3 k8 u Z& z6 |" F37.Health Canada requires that a product labelled "fat free" contain: H" m) r l- X) `$ i" x
加拿大卫生部要求的产品标有“不含脂肪“包括:
% w2 _) C3 H; l. z" oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& o. ~- w; ^ P: R
+ V$ X7 C$ X5 M$ S' ^7 h- L38.Which of the following is not a problem associated with converting recipes?
- s+ M# |- E0 M" f9 _下列哪项是不相关联的转换配方问题?3 V* p7 J0 y3 ?- g$ B {+ ^
A:Unit cost 单位成本
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; O* h' V2 W9 Y4 r8 t- i39.The condition or cost of an item as it is purchased from the supplier is called:
# k0 z8 p4 J# c从供应商采购的物品的品质或成本叫什么! c) D; Q) P: z
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:
$ m6 ^0 F6 m, g( j& a9 o( N在新货到来之前用于日常所求的必要库存量叫什么
\+ ]3 {' ?) @4 R" I2 FA:Parstock 基本日常最低库存
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1 \- E0 V1 Z. ^+ u1 k2 d4 d41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 N" f/ |$ O6 G9 i3 P+ ]下面那个缩写是用来表明正常库存流程?5 m) S6 V( f# P9 V s
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?2 f0 y, [" ?/ x7 N# \6 m, B. B
下面的那把刀是用来打开蔬菜吗?
7 R! E* k& T" C% P$ h' U! hA:Bird's beak knife 鸟嘴刀0 C' H6 G* p5 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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) p3 [2 l0 D$ z3 U43.What is an instant-read thermometer best used for?7 o0 E# E- k2 F3 H* [3 q2 e e
即时读温度计最好用于那方面?; |& D$ Z) R* g- t! v6 u$ ?
A: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?+ C/ K% H" G1 }
下列哪些金属材料受热均匀,通常用在铁板而且非常重# k* r* a; c8 f: o4 l* E& h
A:Cast iron 铸铁
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 X; A/ k9 s! @/ n哪件装备下面有一个可移动的碗和一个S形叶片?
3 g3 P/ r- p* V1 U: j# u/ MA:Food processor 食品加工机
3 ]4 O) {/ g* {2 U& ohttp://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?
: ?% M2 H( g3 |下列哪项不是用刀的安全规则?. L3 t- h" r4 c% W; s9 h2 Z0 o! s
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- Z* J* _4 W( J. h z# ~
* n. Z* ]: [$ W( W47.Disk-shaped slices of cylindrical vegetables or fruits are known as:5 Q1 P+ U; I0 }7 q, E6 N
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ T! Y, r0 l$ O6 f3 DA:RondellES
8 f# i0 B: ^- T. l; T/ A8 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting7 A! p% {; Q0 y6 w, y) O
6 D$ a1 T/ m8 h: O" a5 v/ |48.Which of the following is a diced cut used to garnish soups?
, F% J2 c2 b. }0 G4 E1 U下列哪项是切成小方块用于汤的装饰?4 s. c1 n7 ~) `* z4 E; ~
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm5 _8 i& P& [+ o+ G, W, L
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 [( x7 n; ]% U6 _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!!——
$ y! b3 d0 E" I6 }: U9 vA:Gaufrette 0 X; f/ t; J' e6 ?8 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: Z% ~( _1 ]8 n) Q" zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, q& P* X3 o% v1 e0 R
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5720 y8 ]3 r+ K1 B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) n {5 C+ [/ i: 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)
6 p3 i" p; U4 G7 L. JA:Cilantro 胡荽叶 香菜5 @" n1 R( b4 U; u5 o( \% z) v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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% P, J* i) h) a' \60.Allspice is made from:* H1 H+ o/ f% |; R. o
多香果, 多香果香料是什么
( v6 @. Q" V$ ?% M# n- q l9 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 x3 t4 i2 c9 L
A:A dried berry 干浆果+ \; [5 ]) ]/ c' x+ V
9 N4 z8 K! K" k61.Which of the following are used to make a sachet d'épices?2 I7 Y* K- H$ g+ p/ f3 H" b
下列哪些是用来做香包德épices?' b2 E6 E. d8 \$ f
http://www.sachetcatering.com/
) t, f7 e( R' ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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N8 @) U+ B" Y; m62.Which of the following condiments are not soy based?
, ~# w* m2 E3 H7 K1 _下列哪项不是酱油调味品的?
U4 t# b6 {4 b1 mA:Wasabi 日本辣根) k) \9 T5 p/ O7 E3 k
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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:0 z6 O3 A. E2 L% w$ S4 k* P* b" ~# a
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:6 V, P* ~7 [! l4 W3 Y
A:Pasteurization 巴氏杀菌
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6 b: U3 \3 u. A( p+ J4 U64.Which of the following steps is not the correct procedure for whipping egg whites?
: B- C9 E- l: Y) Z$ [7 d2 T1 x下列哪个步骤是不是正确的蛋清搅打程序?! b t/ m! \6 X5 g5 [; r
A:Allow to rest before use. 允许休息后方可使用。
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8 q3 S, W, q- I w: o' r7 a65.The weight of a large egg is between:一个大鸡蛋重量介于:
* P5 \2 f% n- VA:56g and 63g 56克和63克4 p& }) R1 v+ F; t/ |4 l6 F
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66.Evaporated milk is a concentrated milk that is produced by removing
) [, R- K( |7 |$ Q' g炼乳是一种浓缩牛奶 是去除什么做的! A% b* _5 y6 K j" O
A:60% of the water 60%的水
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$ J; E H6 A1 k- k67.A method of cooking that transfers heat through a liquid or gas is:& y& _* [2 k* U# K+ z( I
一种烹饪方法,通过转移液体或气体是:
2 y5 g% w* i1 JA:Convection 对流
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3 w* b$ l! E6 ?9 ?# A+ T& M' {68.The cooking of starches is known as 烹调的淀粉被称为0 E& K: ?+ ?* v5 g
A:Gelatinization 糊化# W: I, ^1 O7 r2 p8 O- M& c9 d
3 g7 O6 w2 [% M! q$ Q2 P69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?+ t: q- }% B& X9 ]; e
A:Braising 烤, N) s" T0 y7 y- U
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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:+ U0 z4 u' `/ U: x o" C: N1 l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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) w" C. M* O. G2 k71.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: Z2 Y8 E5 }& v3 u/ N
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1 _! a- Q4 b2 B
A: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?6 G; F; ~3 Y& j3 o
下列哪一项不是用于制造高汤(低汤)的原则?
: a! \5 G. v- [7 ?- DA:Start the stock in hot water.开始在热水中操作
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: c+ z/ p7 F- b74.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 }! L2 l' z" |! J6 l8 o
A:Remouillage 法语熬汤2 D! D1 j# K2 @$ A6 k* z3 k
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