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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:
4 l8 N' m# e/ w+ m5 ?. v哪位厨师最早带来高水准浮夸的美食/ O9 P d9 X Y7 z
AAntonin Carême 人名 安东尼·卡罗美7 m# v1 _; i: \- R
6 `! ]; @; a' X- } d( V5 T2 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 f) u( _3 c+ z6 x下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" c8 ~6 p2 h6 Z' F2 ?5 oA:Cast-iron stoves 壁炉
X7 U4 R' c) F. r! uhttp://www.usstove.com/products.php?id=6
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( n( y1 }" Z! a4 X' [7 c0 Z28.The French term used to describe the roundsman, or swing cook, is:3 X4 [2 T. ~/ Q# i% x
法国术语,用来描述roundsman,或摇摆厨师是:
. @$ z9 m' n: eA:Tournant 图尔南
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29.Another term for the wine steward is:8 f, x( i2 F' Y* j
葡萄酒侍酒师的另一个术语是: T( i7 Z% E6 Q( P2 J# P
A: Sommelier 侍酒师/ z. P* C: O! D* z4 d
& \" _& f' ~" s3 ]. V7 _30.Molds, yeasts and fungi are examples of a:4 t& m5 j3 w) x5 \6 N9 P
霉菌,酵母菌和真菌是一个神马例子7 o* p( B$ ^" i8 h
A:Biological hazard 生物危害, ]' u0 D# n5 ^2 y- m
9 G7 P3 V$ E/ L+ ?7 d( w8 O31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! X6 v' g, V! d6 c# C4 P根据加拿大食品检验局,食品的危险温度区在多少之间:
; D( T5 W5 ]' Y% ~A:40° and 140°F (4–60°C) 4-60度( q- c9 n$ ^* n2 s
! f( _% u7 E9 C8 h32.All bacteria need the following for survival:6 x+ s2 e' r0 n& e" A' H# B/ w
所有细菌生存需要以下哪些内容:- M2 K& q0 Y9 O1 F: _- m3 ^
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值5 u8 t. `+ q3 y6 D2 E
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33.Which of the following correctly represent critical control points in a HACCP system?/ ^) O6 z4 d: I8 @
以下哪项正确表示了HACCP体系的关键控制点?/ z/ m8 T: I/ v4 V) D# t& {2 B; _' f
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & d7 X. F( t+ N7 G
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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2 ^* ~; ?7 g, U ~" A4 x34.Which of the following is not an example of a carbohydrate?
, Y0 ^. y9 ]' m* I下列哪一个不是碳水化合物的例子?/ [* h' o& I; |7 R- @
A:Essential nutrients 必需的营养物质0 j( }5 @& x) p3 I! ~
& ~$ e* a* a" b# ]5 k7 K g35.The process by which a liquid fat is made solid is called:
% h0 }" J& h0 s7 |4 x液体脂肪做成固体这个过程叫什么
5 H6 K( w, H# l5 O3 _; P( Q7 }" |/ y7 _A:Hydrogenation 氢化6 s/ j- v6 f. Q R+ d
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36.Which of the following is not an example of a fat substitute?( h8 ~4 G O6 v' D! n- @# _2 |7 i8 P
下列哪项不是脂肪替代品的一个例子
6 @) @; m7 H8 u$ n( t2 IA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 ^9 u* @, \& g* }0 {4 \
加拿大卫生部要求的产品标有“不含脂肪“包括:
0 c* s, k! M1 J# ]/ nA: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?! W' j3 y% s9 ]* N* u
下列哪项是不相关联的转换配方问题?
N; x: i9 V$ Y" P. d+ dA: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:( T6 p, B# o8 \ g
从供应商采购的物品的品质或成本叫什么
7 n4 n4 \7 f& q$ V# HA:As-purchased cost 购买的费用2 i4 {% X4 [; x. f
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
* K1 \2 M0 W: U+ K# _$ _% I1 F3 a在新货到来之前用于日常所求的必要库存量叫什么2 H% N# z2 M/ ]7 [% x5 F+ B
A:Parstock 基本日常最低库存4 S. `: L% C8 r- G* i
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 L; {( A7 Q) M* T+ ^下面那个缩写是用来表明正常库存流程?
8 v6 B R W' }9 pA:FIFO=FIRST IN FIRST OUT 先进先出8 X6 H) u! d7 B+ ?
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42.Which of the following knives is used to turn vegetables?9 u, {8 L5 |# E0 M
下面的那把刀是用来打开蔬菜吗?
( Y9 A$ \7 R2 ^7 i: J+ P FA:Bird's beak knife 鸟嘴刀
- O3 i" T3 @+ t, Y5 t3 F, khttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?' w! |2 Q% ?7 f. b/ T6 v
即时读温度计最好用于那方面?
) W, U) X" H5 \8 o, t) CA:Checking the internal temperature of a roast 检查被考物品的内部温度( L3 A7 v& j ~/ i! s. ]
2 J5 [# _) [: Y) {44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i( H9 _4 q3 i! Q, z, k7 Y9 K5 @
下列哪些金属材料受热均匀,通常用在铁板而且非常重
* O/ i7 h F% A w& h& o, wA:Cast iron 铸铁
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- u: p0 {, {) x- p" y3 j2 S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?" _5 P& r3 T1 a
哪件装备下面有一个可移动的碗和一个S形叶片?8 N0 p/ o. p1 b( Q- o7 U- q
A:Food processor 食品加工机
4 a' e8 A% P Z- vhttp://www.google.com.hk/search? ... iw=1263&bih=572* F$ E0 R2 s) h
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46.Which of the following is not a rule for knife safety?
4 H! s0 r" G3 ~5 [7 I* G! t$ J% e, p下列哪项不是用刀的安全规则?
N H" u1 |5 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀0 i" p q4 y. M, V
; Q1 k( P7 K! a9 ?" K5 A5 b# P6 G z* k47.Disk-shaped slices of cylindrical vegetables or fruits are known as:* ^' x, ^7 L5 L5 D
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& {5 q2 r: g5 c4 Z
A:RondellES
# t% E9 F, P& p+ d Z% q) {, ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting6 `) b k! s: F, j6 y
' X9 J) a4 q0 Z1 j48.Which of the following is a diced cut used to garnish soups?
' p& X" q# U0 y8 q% `下列哪项是切成小方块用于汤的装饰?! e. `* A" k% U( o, u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm7 s# Y% Z! V, A( `1 Y8 K
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) |+ {) x/ p5 T2 g K+ U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!!——& T' ]. \1 m: D% P7 E
A:Gaufrette
- k& x* Y- t" U: I3 @7 Ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. w. ^, f6 F( p% i+ D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 P6 p# l. x* @: l. J% m
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?
7 d% o3 K8 Z: v; \) w J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)( g# }/ b/ `* @0 h) ^+ z8 a) c8 X
A:Cilantro 胡荽叶 香菜
" J4 |1 \* T" ]8 P! ]http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:: O W2 G" H# D/ _- V' e
多香果, 多香果香料是什么
9 s( R3 J. g* V$ S. F7 g. D4 Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) p/ F) Q2 j5 x4 |7 C: f, {A:A dried berry 干浆果$ E c& ?, Q; m
% Y1 u2 c: n$ t% @3 P; b61.Which of the following are used to make a sachet d'épices?' k4 P/ w8 d8 K3 b) a& h& z0 S; l7 h; r
下列哪些是用来做香包德épices?
, ]- S) J0 L# N; D( t( y6 ~http://www.sachetcatering.com/1 C( }$ g7 [# l) T4 `8 B! a
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?
6 l/ t, R+ n J9 z8 e; G" f下列哪项不是酱油调味品的?! ?7 b4 e+ I& v' [ S. L
A: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:
Q' h1 T1 i! ?/ }6 ?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:
; {/ S% `- c n! b" \, ?9 CA:Pasteurization 巴氏杀菌% i( ]4 X3 T: Z( x( a$ `# R$ p, J
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. g* T( I$ O3 g! a下列哪个步骤是不是正确的蛋清搅打程序?
5 `+ a* o% D3 M6 EA: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:" @) u. a! c: h! F! ^# y6 K
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing0 i9 j/ w- z+ l1 r1 R1 C
炼乳是一种浓缩牛奶 是去除什么做的
3 U$ B4 `& o! [9 q# eA:60% of the water 60%的水; P1 S! |1 |: K( p" M( G
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67.A method of cooking that transfers heat through a liquid or gas is:2 Q y; A: l5 D0 V" w) q
一种烹饪方法,通过转移液体或气体是:
: Z9 W/ k6 U9 @' e7 b$ T. Y9 cA:Convection 对流! w- H9 @7 B7 G1 B
& m; r M5 z7 e% E' U, Z68.The cooking of starches is known as 烹调的淀粉被称为
& H7 Y# y3 d- e9 W$ RA:Gelatinization 糊化
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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?8 I t4 b- W G( O8 ~5 t
A:Braising 烤 Q# P! o: o* I% ?9 }# ~
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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:
3 c V5 w0 n9 s, t: HA: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9 m9 V9 N. x% e+ ~/ {
A:Fumet 原汁
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" T8 i$ ]4 T# q" e3 @& b72.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
/ Q* w3 Q* h1 zA:Carrots, onion, celery 胡萝卜,洋葱,芹菜/ I, ?% W$ m0 r. H: ?4 ^1 T. }
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73.Which of the following is a principle not used in stock making?( ^8 ]# g. d& }8 f) w( Q
下列哪一项不是用于制造高汤(低汤)的原则?
3 p7 Q8 }$ k2 ]1 J/ I# W2 @A:Start the stock in hot water.开始在热水中操作 z, {. e6 F% C9 p; Q
# j; t, p+ m6 F/ P$ ~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# q8 k7 L) S8 n. ~# T
A:Remouillage 法语熬汤 Q" m7 J1 k0 x& P3 X
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