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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:
8 N$ \7 j$ R6 w* I4 L) w哪位厨师最早带来高水准浮夸的美食# n. ^8 A9 Z S( L/ l, Q# E
AAntonin Carême 人名 安东尼·卡罗美: q/ ^! F, r! \
. l/ l. W K1 A5 f" q- t* d27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:# i, f' O7 `# D, ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; I2 _/ F/ [% \' d" kA:Cast-iron stoves 壁炉9 H* P' v7 A0 U) V5 T/ U$ }
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- s' x3 I, T s3 {
法国术语,用来描述roundsman,或摇摆厨师是:: A2 X% e1 u* L9 k
A:Tournant 图尔南
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( H. _5 E- u# \0 p29.Another term for the wine steward is:( X9 u; r6 q: N( t- P3 z. N
葡萄酒侍酒师的另一个术语是:8 i; `; h* Z% _8 V: o
A: Sommelier 侍酒师
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( f! ~* r6 M; l8 X30.Molds, yeasts and fungi are examples of a:
2 H$ A7 O: \5 c0 G7 T: r霉菌,酵母菌和真菌是一个神马例子
7 b% ]& {% p8 Y8 C4 uA:Biological hazard 生物危害
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" W5 |# O5 s! [( C( m; z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:8 p* Z# B' T* m1 t$ o
根据加拿大食品检验局,食品的危险温度区在多少之间:
& U, s/ f m! a8 I) F$ HA:40° and 140°F (4–60°C) 4-60度- n8 D1 L0 t5 U4 q( J
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32.All bacteria need the following for survival:
: e# E3 ~6 g: m; \1 D所有细菌生存需要以下哪些内容:
4 h) z8 e! I; `- ~0 M" ~A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值' l; ?& n! B! D8 R
8 l1 L1 E) m& b+ K/ G33.Which of the following correctly represent critical control points in a HACCP system?
2 I* z. G+ p0 h以下哪项正确表示了HACCP体系的关键控制点?
% f1 `* _& F4 ~2 ?& yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 7 H2 g. T v4 J+ x, p: O* k
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* \3 _: M+ e: c( a
B* n e4 s p: O34.Which of the following is not an example of a carbohydrate?
+ L# i9 T- }0 J9 B: Z8 x9 M下列哪一个不是碳水化合物的例子?/ B' o8 S! o$ Z) T) k
A:Essential nutrients 必需的营养物质0 W8 t8 [; u" w) W- N3 [
+ Y( f( `. g8 E) C1 D35.The process by which a liquid fat is made solid is called:
" X& f0 ^& Y8 t! J液体脂肪做成固体这个过程叫什么% Q0 V l+ j3 s0 ~7 R; L0 [
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
$ l) I' M7 B/ P# h7 O* D下列哪项不是脂肪替代品的一个例子
4 Q& d8 Z. t# C! j8 `8 LA:Acesulfame K 安赛蜜K表- m6 f/ M% \8 X: n8 |1 W+ P+ F
% a, u/ ^9 x/ M4 V0 v% y37.Health Canada requires that a product labelled "fat free" contain:1 F% _ e5 M, y- O2 d) F- m. Q
加拿大卫生部要求的产品标有“不含脂肪“包括:4 I0 n' i$ d/ ~* g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份( S! s. R0 u4 i8 i* N# q$ J
& Q' U4 w z7 `+ |8 m1 \) g# a38.Which of the following is not a problem associated with converting recipes? q1 Y% Z7 A' {5 U
下列哪项是不相关联的转换配方问题?
A3 B/ t, e' J4 w6 @0 p/ {1 E9 hA:Unit cost 单位成本; `& g. t( h; i; `, D* S
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ `# L" v! U5 [ B" H7 Z从供应商采购的物品的品质或成本叫什么
" ?. ^; R6 N; ^# U: G* IA:As-purchased cost 购买的费用
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% k/ J9 X1 m* C2 W40.The amount of stock necessary to cover operating needs between deliveries is known as:
( F4 a+ }- Y. V0 s! ?8 b4 ^在新货到来之前用于日常所求的必要库存量叫什么
. B3 e' m* _6 S' _/ o3 RA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock? s2 }& p8 K% e* F9 q C
下面那个缩写是用来表明正常库存流程?* W( C. o6 O+ j1 H' f
A:FIFO=FIRST IN FIRST OUT 先进先出" P: `$ h- W. u& V# l7 R2 \; R( z9 ^
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42.Which of the following knives is used to turn vegetables?7 H2 o4 t: z& d1 c+ D
下面的那把刀是用来打开蔬菜吗?
' H$ @/ W6 Z4 w+ U) \/ yA:Bird's beak knife 鸟嘴刀% X8 x, Y1 a& X" \ w6 h
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# K4 L& {( q0 j$ y0 t4 j
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43.What is an instant-read thermometer best used for?+ W. Y& L+ p/ e; U Y1 z! P0 F
即时读温度计最好用于那方面?
$ m% x6 t. Z" @+ a9 v1 MA:Checking the internal temperature of a roast 检查被考物品的内部温度/ Y7 q5 R8 T6 s* y. N
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?1 _# T7 o1 o* k$ i# _
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 z7 g% I: y2 K4 P5 _A:Cast iron 铸铁, J. z" B2 m* ^' B
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# c3 j5 y& Z& \! P9 ?7 R" U' T/ O哪件装备下面有一个可移动的碗和一个S形叶片?
9 _0 b! [! |' @5 m, T; l2 }& [) @A:Food processor 食品加工机
( S" Y" Y1 I- Y6 w C, f& I* ?# }http://www.google.com.hk/search? ... iw=1263&bih=572 `0 t/ n5 g8 i5 g! b
0 q; K8 z2 {$ |# Q( B _, c# X46.Which of the following is not a rule for knife safety?
* ?% D1 E# |* z) d6 S2 [下列哪项不是用刀的安全规则? C+ M4 Q2 a1 l3 E8 M
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:4 ?( J2 q8 h( B
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
& W6 m. @" W( D$ W0 LA:RondellES
) ~" k6 p, x; ]/ m$ 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?
4 j3 y' T: w2 i下列哪项是切成小方块用于汤的装饰?
# [" x) C+ y8 T! R/ [A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm& O* G8 {! q" @5 L, h
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* _+ Z# U3 z. w5 d+ b0 U% J; L+ i, h3 P
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!!——- |( s# R2 T/ F$ I* N
A:Gaufrette 5 a/ F+ @. w) S( X
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) R" p( r, p. z E) }
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5728 M" N1 _$ s+ \
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- V! g" P$ L7 x* z8 f) F0 ^$ C
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 [& e+ C2 @& r: ]* g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)
A& s- \" u) k, p/ a& VA:Cilantro 胡荽叶 香菜, ?7 r; @( |+ k& n6 W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 x6 ]) @) G* t0 c, p
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60.Allspice is made from:5 i/ B4 r1 n7 ]- v
多香果, 多香果香料是什么
5 `/ i" _! q2 ~" ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx |4 g+ K' C* c9 e% D1 {* x2 s
A:A dried berry 干浆果. V" w/ Q" `% k4 @( i
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61.Which of the following are used to make a sachet d'épices?
$ y. n9 C7 Y! S9 Y) O下列哪些是用来做香包德épices?
1 y. S$ b7 F3 a/ }& Bhttp://www.sachetcatering.com/
" k! t1 z: ~1 ?4 o, H( z" u6 MA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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, H; }1 C% J: p1 C g62.Which of the following condiments are not soy based?
7 f8 }: ]1 y& d; e" L3 }2 Q下列哪项不是酱油调味品的?4 o( k! l% m* I# Q
A:Wasabi 日本辣根1 K2 e) {/ t. Q5 [. t
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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:' q7 S. U* ]/ u$ _* h$ _' c
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:
" B7 t; O" ]5 E: zA:Pasteurization 巴氏杀菌 `' `: t5 X! \
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64.Which of the following steps is not the correct procedure for whipping egg whites?
D, d7 Y5 S% |1 g/ Y; r/ m: y下列哪个步骤是不是正确的蛋清搅打程序?
+ T; h/ S! b6 W" [* BA:Allow to rest before use. 允许休息后方可使用。
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W0 i( C0 S }" `% D$ U3 O' Q65.The weight of a large egg is between:一个大鸡蛋重量介于:- a% T! a5 _; F: O& Y$ D7 b" b
A:56g and 63g 56克和63克$ A) X8 ]8 C' ]8 U5 O/ Y2 a
) \7 d$ [' h0 _2 _" o# ~# }$ _66.Evaporated milk is a concentrated milk that is produced by removing! A: g1 G4 s1 B2 c
炼乳是一种浓缩牛奶 是去除什么做的8 k- p6 }% Z% F
A:60% of the water 60%的水1 @! I: S: L; S) _, A# r
0 ^* \$ T. L) e6 y# @; \67.A method of cooking that transfers heat through a liquid or gas is:, w* ~5 t- j2 T% _) E* l6 J/ l w1 |
一种烹饪方法,通过转移液体或气体是:
' T! M* P+ H$ u' v7 f$ g; G pA:Convection 对流
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" e- f) m; X; B4 t. L& I, {68.The cooking of starches is known as 烹调的淀粉被称为
& V6 R/ E: z* cA:Gelatinization 糊化: {6 c. c, Q+ `/ o3 k" ?- l1 C% B
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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?
+ _5 B. T) N9 |2 l+ T6 f' b4 ~2 Z! ^A:Braising 烤6 N; C* ?, \- q( X
% v4 a) B" Z2 A+ w1 w' V; m! X70.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:
; {$ K5 z7 X5 g2 s. aA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理5 }9 F1 x7 f8 a. k. O
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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1 _2 Y. W- l; c0 V! c& r P
A:Fumet 原汁6 ]9 Q0 D6 t& S& P) T" d
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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6 y) K) p4 i' @. W4 F
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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3 H# {! E9 A$ {! t73.Which of the following is a principle not used in stock making?: Q% q$ @2 c r/ ^
下列哪一项不是用于制造高汤(低汤)的原则?
; y+ u+ n( h& c) {A:Start the stock in hot water.开始在热水中操作: X1 `4 Y' m, _! l q0 O o4 b9 b" |
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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" v P1 l6 b3 K1 X3 F5 h
A:Remouillage 法语熬汤
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