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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:$ g7 O* D0 o0 h9 q0 E
哪位厨师最早带来高水准浮夸的美食: L- p Y+ G+ }& E9 S# M# K
AAntonin Carême 人名 安东尼·卡罗美* y( b2 J) p' K! C6 ]/ v* ]2 D# g. D& q
. o& x6 W; \# n$ u5 j3 t; }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- k0 g: Q! L$ r9 M* x( A
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 p/ k$ N1 B& f8 w; v
A:Cast-iron stoves 壁炉6 t% U9 c+ V! _# @! ^
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:
( r6 p9 b6 w5 j$ ]5 `法国术语,用来描述roundsman,或摇摆厨师是:* ]. P9 k' N. H! c
A:Tournant 图尔南4 J' T* L2 ?0 B* [9 V' x" l8 U; i
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29.Another term for the wine steward is:
5 @2 @0 {* U# E. t葡萄酒侍酒师的另一个术语是:
3 j: |5 g, _ v- g+ M$ KA: Sommelier 侍酒师7 y8 K& N" q ^7 c& M8 c
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30.Molds, yeasts and fungi are examples of a:. f* N2 b0 `& m; U( i
霉菌,酵母菌和真菌是一个神马例子
+ J: O9 a% e: g( f: y2 a8 UA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:4 z o+ _5 M1 g9 N
根据加拿大食品检验局,食品的危险温度区在多少之间:- m+ j% _ L8 Z3 }6 Z. ^8 }
A:40° and 140°F (4–60°C) 4-60度5 [& V3 v, f2 H/ N
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32.All bacteria need the following for survival:
) h) I! z2 S, e所有细菌生存需要以下哪些内容:, L7 [6 ]1 ?" m
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值1 G" E) h0 t$ [$ _* b
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33.Which of the following correctly represent critical control points in a HACCP system?# I( i: y, L( y4 R$ r
以下哪项正确表示了HACCP体系的关键控制点?! E3 t# g' R% G+ A1 p' p5 o: i
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; P" U. ~ A/ K& a% |: @2 o
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?
: J3 D" I( ?* M) V下列哪一个不是碳水化合物的例子?: D3 ]1 i. x R
A:Essential nutrients 必需的营养物质/ u3 c6 ~/ K& V2 n2 r7 G; n! J
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35.The process by which a liquid fat is made solid is called:# K, j5 \0 f! }$ C
液体脂肪做成固体这个过程叫什么/ X( x8 `! E* e- _! I+ |
A:Hydrogenation 氢化# J0 q; l# K! O5 p% R. ]
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36.Which of the following is not an example of a fat substitute?
$ I! [3 x0 G, \: [9 l9 _下列哪项不是脂肪替代品的一个例子* l# z- _- p7 r" f* e7 R3 q
A:Acesulfame K 安赛蜜K表
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6 z/ X8 J- L& U37.Health Canada requires that a product labelled "fat free" contain:9 U1 K9 k; Z% M( h" }
加拿大卫生部要求的产品标有“不含脂肪“包括:
( n# N( z) H8 xA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份) E, ] r9 _+ D1 _7 x& f- S% A" k
) V9 ?- W! |0 z' Z( l" n38.Which of the following is not a problem associated with converting recipes?
3 u& |& y. F8 S" |下列哪项是不相关联的转换配方问题?$ R& F( S, V$ C5 d
A:Unit cost 单位成本( n5 B0 _0 x' F& C5 m* n8 g
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39.The condition or cost of an item as it is purchased from the supplier is called:- N" @" C7 a9 w4 q$ g4 o4 J4 E
从供应商采购的物品的品质或成本叫什么0 A1 t$ L* Y4 K
A:As-purchased cost 购买的费用, n$ @" X4 e5 u/ ? R& b4 I1 q
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& f. J/ \# u. U( O+ j- P
在新货到来之前用于日常所求的必要库存量叫什么: i" c3 O' m- Q: K
A:Parstock 基本日常最低库存
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+ A6 b& F8 t, o41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 T" U7 Z& _, ~( g2 k下面那个缩写是用来表明正常库存流程?7 ~/ s8 n/ x9 d
A:FIFO=FIRST IN FIRST OUT 先进先出$ d+ F9 e# ?! C' c
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42.Which of the following knives is used to turn vegetables?+ d' ?; d1 u4 h: F+ H
下面的那把刀是用来打开蔬菜吗?8 E( z* q. K+ j+ M8 \
A:Bird's beak knife 鸟嘴刀
; V+ t8 r5 P! D" G# Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; n% l! W: ^* O- D$ c0 M7 K
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43.What is an instant-read thermometer best used for?+ Y! X: a% y5 M- H1 o) D4 L
即时读温度计最好用于那方面?3 V3 P- {2 l' E
A:Checking the internal temperature of a roast 检查被考物品的内部温度6 n) H5 c: Q3 t
7 }& b& t, r) H; e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 `# u9 S3 I- W( j
下列哪些金属材料受热均匀,通常用在铁板而且非常重7 K' V9 S4 u8 E
A:Cast iron 铸铁
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( n. ] C; }# j) Z8 Y8 a6 D$ D45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
' I9 ^! k, }! }0 _哪件装备下面有一个可移动的碗和一个S形叶片?
w1 a+ N9 K4 f7 yA:Food processor 食品加工机- Q4 X' m3 M, H
http://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?
8 m) k! d2 J0 G B下列哪项不是用刀的安全规则?
" v2 J# e, U. o; VA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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8 X) A4 _* Z4 ?5 x* h3 v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' }" K/ Y# O1 D. g- H L" q f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
9 ]0 {1 f1 A2 H& n* j6 v1 X yA:RondellES
6 }& |9 u6 d$ _- d* whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?6 u# H0 F+ m! I: w+ N" L9 P
下列哪项是切成小方块用于汤的装饰?
. v( Q0 G% L3 d. [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
0 j6 G' @) z9 ~9 h, S( {5 J/ R; Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) j c' S& S: z6 W; z( y' 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!!——
" E) S+ K% E2 [* n+ wA:Gaufrette
' m: o7 G' Z: Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572* e2 s: j0 ^& {6 w0 } T0 [" h5 R' D
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5721 e: |$ K4 R- J% ^7 y
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?
v" P! `5 K9 A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)% R" q& j, H0 H, `" r8 Y/ n. ^
A:Cilantro 胡荽叶 香菜
0 J8 v" ^$ z: o8 Ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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1 Q3 q# ]: Z& L/ g60.Allspice is made from:
# Z- [0 `. k' ]- r# K8 R 多香果, 多香果香料是什么( C% @: F" L* t3 ^9 M
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; j, O) N& R+ \! }5 RA:A dried berry 干浆果8 ?: W! a6 M* N% S' m
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61.Which of the following are used to make a sachet d'épices?0 n) I2 G# I- c: f; Z
下列哪些是用来做香包德épices?
* O! r1 j) M" l$ B; _http://www.sachetcatering.com/
% q/ B2 u- U+ J) a# n7 HA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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: |+ v! J9 d5 X& ]9 U62.Which of the following condiments are not soy based?
. {6 G' ]$ q- h2 u下列哪项不是酱油调味品的?, g3 d. c* Z! E$ w
A:Wasabi 日本辣根/ T' t( @9 e o$ \ w' 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:" J# q1 i5 L- i
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 Z/ C! a1 i0 Y, {, z( BA:Pasteurization 巴氏杀菌" R: c* ^: M+ D
( f8 D9 p% S Z1 a( i64.Which of the following steps is not the correct procedure for whipping egg whites?
* J$ g( J- d0 y# H) V1 P下列哪个步骤是不是正确的蛋清搅打程序?. w% g7 ?6 Y7 N
A:Allow to rest before use. 允许休息后方可使用。* Z7 F, D+ Q, w5 w' e
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
) p5 I) |- |. [- QA:56g and 63g 56克和63克/ T4 y5 D& p' s
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66.Evaporated milk is a concentrated milk that is produced by removing/ ^2 R% z9 K' X1 A6 y5 Z s
炼乳是一种浓缩牛奶 是去除什么做的
$ R$ t- R; f' j* n, j0 j: fA:60% of the water 60%的水$ V2 i$ E! q* V- A
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67.A method of cooking that transfers heat through a liquid or gas is:# M) a( Z, Q! G- [* v: G
一种烹饪方法,通过转移液体或气体是:
w$ E3 Z* |4 s* [& fA:Convection 对流
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$ V! }' C5 z3 h68.The cooking of starches is known as 烹调的淀粉被称为
6 T( s) v8 h$ ?- z2 ] [A:Gelatinization 糊化( j1 }7 U+ ?# A2 Z# W$ \" v1 w$ H* o
; _& G( b0 N0 c& ~' D' _, t69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( D$ K& Z/ g, c+ E5 S B' |
A:Braising 烤* q/ u8 }# t8 B
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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:
+ h6 F X7 N7 [A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ t$ s$ p9 |0 }# Y# |
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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
5 |. w' C( F* @, V7 _# h6 ^' e4 \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 x0 o% b" K1 i0 P, {, C
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ k) K8 c4 ?( R0 E( r6 X6 F* I6 J9 C
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73.Which of the following is a principle not used in stock making?3 X7 w2 L$ b6 I( l; q9 e. F
下列哪一项不是用于制造高汤(低汤)的原则?
. S4 Y/ @9 x- V5 PA:Start the stock in hot water.开始在热水中操作4 C. _7 ~/ U$ X
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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
3 ~+ l: E0 C8 f8 V& X: R5 MA:Remouillage 法语熬汤 q8 X& n& K2 y7 [
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