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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:6 m6 T8 s; Z: j' z, t- G+ f! a7 O
哪位厨师最早带来高水准浮夸的美食; X( x, Z) n5 j2 \ S: w5 \) d
AAntonin Carême 人名 安东尼·卡罗美" I) ?9 q. ]/ O" H
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 z+ w7 X3 K+ @- b! F# t9 B" i下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; d0 ]) s- X, u$ L V2 sA:Cast-iron stoves 壁炉
5 E' g3 s4 ^! C" V) z" Bhttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:0 z2 t- I8 Q! i7 K$ I: Y. t$ e
法国术语,用来描述roundsman,或摇摆厨师是:
( @' n2 T5 A3 [3 W% _* JA:Tournant 图尔南
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" _( C7 N: J1 A9 R, v- K5 q29.Another term for the wine steward is:
" h5 }9 @2 d! D" i2 V葡萄酒侍酒师的另一个术语是:
# G, e" Z& `# b2 Q/ dA: Sommelier 侍酒师
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& R, n9 u( i' y* o0 Q30.Molds, yeasts and fungi are examples of a: m9 ]. j* p, }/ Q& b: n
霉菌,酵母菌和真菌是一个神马例子
$ F/ {. v$ {, G* {* P/ ?2 U) H b' nA:Biological hazard 生物危害
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6 t% d9 i. Z& c. @+ w9 K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( `( M, c$ ? M+ u
根据加拿大食品检验局,食品的危险温度区在多少之间:( C. T4 Z" ^2 C3 A4 f
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
- o" e$ o( y, |! I+ R* W& @所有细菌生存需要以下哪些内容:
+ N. C6 C/ N: ^ c; mA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值 L7 [# r5 W, T
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33.Which of the following correctly represent critical control points in a HACCP system?4 W) ^. u: E: ^/ R
以下哪项正确表示了HACCP体系的关键控制点?
. b/ w: l, `4 AA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 d# R/ \/ {/ R# A. n食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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3 ^1 R( Y2 H) }+ f+ `6 `0 N) g34.Which of the following is not an example of a carbohydrate?( } L k/ Q) W" C% s
下列哪一个不是碳水化合物的例子?, ^- ?0 L( K& s; j/ M
A:Essential nutrients 必需的营养物质: I% A1 g3 k" f$ i
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35.The process by which a liquid fat is made solid is called:
/ |) q) v- J/ _1 f$ ~8 y$ k液体脂肪做成固体这个过程叫什么3 s8 ?6 a/ F7 k- T6 D
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?8 F( D' K% { C3 h( E& @
下列哪项不是脂肪替代品的一个例子
0 P! e* n3 `; dA:Acesulfame K 安赛蜜K表/ b0 ^! R6 n% s
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37.Health Canada requires that a product labelled "fat free" contain:2 K: A2 m/ z% x& Z- @ s3 R
加拿大卫生部要求的产品标有“不含脂肪“包括:7 G% m$ ^6 B m% D# `
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?
9 D% A" m5 P' {" O; B下列哪项是不相关联的转换配方问题?4 |7 f$ ^ K2 i; C. V1 E
A:Unit cost 单位成本" P) X) X) H" u& p# M. k0 ~
! _9 `' [6 M/ N, R) D" K6 R2 V% o39.The condition or cost of an item as it is purchased from the supplier is called:0 ?0 _' e, G1 U- a8 C/ p& u# V8 k% y' Q
从供应商采购的物品的品质或成本叫什么( Q1 a- [4 d7 |% h# v7 i, O* ?8 N
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:5 c. y+ f) I; m) K
在新货到来之前用于日常所求的必要库存量叫什么% W1 B$ f; f- g6 N/ f$ A" m
A:Parstock 基本日常最低库存! ?2 B& k. ]5 @- U: O
2 ~; c' t* f8 P1 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
% X8 s5 r6 R$ F: j# ~$ ?& @, s下面那个缩写是用来表明正常库存流程?, X$ }7 U$ G) \. [4 c+ z# T
A:FIFO=FIRST IN FIRST OUT 先进先出
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$ [1 l. p7 X" h9 S- c42.Which of the following knives is used to turn vegetables?- N0 A9 P9 Z" b0 ]
下面的那把刀是用来打开蔬菜吗? r) g9 L1 j/ h h0 R: _, U
A:Bird's beak knife 鸟嘴刀8 e! l% q, @; o1 w2 L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird, \* Z! k) d9 `. [& i- D) a% u' s
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43.What is an instant-read thermometer best used for?
5 M% N, m) D% f3 Y8 F; R) `6 d1 K即时读温度计最好用于那方面?
. I1 r5 n& j& g$ b; rA: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?/ F+ O. ~9 S. q! ?3 T1 Y5 K
下列哪些金属材料受热均匀,通常用在铁板而且非常重; N& g( U* ]5 ?- n" E
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?+ R2 E8 o4 X( b0 V& Z, ~% p
哪件装备下面有一个可移动的碗和一个S形叶片?
$ j: c0 K, N6 Q; m+ I# g8 P1 T/ QA:Food processor 食品加工机
* V9 ?5 ~! r2 s) I% ~http://www.google.com.hk/search? ... iw=1263&bih=572# {. R t' K a
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46.Which of the following is not a rule for knife safety?) Q/ { F* m; Z2 P. b0 t! @
下列哪项不是用刀的安全规则?
! i: d0 w! Q* E- [6 XA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀2 e( Y: ~4 `$ z; ]& Y
: x& p( R9 S2 `" O% u6 h1 c& v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' j8 R1 J1 x1 v2 N把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, E! S+ r& R9 B, O2 xA:RondellES 7 n# w9 X3 t( s5 g
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: ]5 `+ m/ a5 L8 E5 b, ^) F/ a Q
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48.Which of the following is a diced cut used to garnish soups?* |4 [& G) S$ `) k, m
下列哪项是切成小方块用于汤的装饰?- C4 f6 y! a) a" h/ _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- ?, `! x( W2 q, u8 C% k9 @2 M( K49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?- o& Y# P. S- f6 ?, I
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!!——
% z4 L- b# D. Y4 W! nA:Gaufrette
" L7 Z' f8 m5 z, mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' w4 ?9 P7 m( G# amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" @% M5 Q% b* Q( P; E$ o$ c; \& wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) ]# w1 X5 Z* u7 Y4 K. Y
1 D# e! H9 W+ ~/ j5 L0 t# ] y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?8 ?; a+ p/ H3 ]( X. a% ^- f5 V
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)
, l1 m% G- l! |* qA:Cilantro 胡荽叶 香菜
1 s7 R: w: G' m" F3 [! l; ~% \( Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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9 D' n! {& [; |4 b60.Allspice is made from:: ~% t; P7 Z/ a. m0 _- k
多香果, 多香果香料是什么( z6 p0 C* [ x: I' G
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 W, l. o! t& u, ?2 X
A:A dried berry 干浆果) K% B# _1 T! u
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61.Which of the following are used to make a sachet d'épices?* K: b) r* r# r' I% j
下列哪些是用来做香包德épices?
) D. g% P, j2 `& [4 ahttp://www.sachetcatering.com/! o/ b5 U( ^0 j/ g6 e+ u- |
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?" l* X @2 g' W; _7 [. V
下列哪项不是酱油调味品的?
' X2 y5 e* B* s& _A:Wasabi 日本辣根6 q2 \7 k8 }& V6 ^
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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:
- H0 g) p$ n/ x w8 K# b" C2 P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:
n A' K6 U3 q) P/ oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
! T8 w" w8 q0 V: I下列哪个步骤是不是正确的蛋清搅打程序?
5 N7 [9 j, `( c4 l- A* O4 F% v# m$ KA:Allow to rest before use. 允许休息后方可使用。
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" }# C# O8 z3 ?" l65.The weight of a large egg is between:一个大鸡蛋重量介于:3 M. K1 ~4 d8 V% w. e, K
A:56g and 63g 56克和63克
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2 i( ^" s! O0 f8 }66.Evaporated milk is a concentrated milk that is produced by removing
4 X5 g9 J- j% R: G% {2 A炼乳是一种浓缩牛奶 是去除什么做的
% o* c2 i/ N$ Q% iA: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:* g. w$ v4 {. d# y( [ V v3 m% ]
一种烹饪方法,通过转移液体或气体是:
3 i; y7 Z y- Q: X$ _9 GA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为& t: {$ {: m0 ]( F& \2 r, ]8 h% v
A:Gelatinization 糊化! C8 [! s& z# E/ c2 |
( L8 L* U, A, z7 `" q8 B1 p69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?' @6 C* u# J( {: t
A:Braising 烤4 K6 x. q2 K! o7 P6 i
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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:% b c \$ j6 t+ ^( P2 j5 W2 U. U1 X) l
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 U6 w7 k8 S6 s5 `, l) b* d/ Q
/ U" A9 d& `1 Y& o8 @( F" k' s* S% H71.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 m2 L7 o' ]& z1 A
A:Fumet 原汁
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6 L: H9 q, I# U) ~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
$ y! S! Z* Y, S6 iA: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?, K9 q+ C0 X0 V2 u8 G) @: D
下列哪一项不是用于制造高汤(低汤)的原则?5 S- X5 G2 D5 C q
A:Start the stock in hot water.开始在热水中操作; \- y% ^1 g6 f& @, f
/ [% w. R. t4 @4 Y3 }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, Q7 Z6 i. I& S) U- G( R$ T
A:Remouillage 法语熬汤
. p$ C9 c; B9 J w+ I. C9 Ahttp://www.haibao.cn/blog/post/176242.htm |
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