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26.The chef who is credited with bringing grande cuisine to the forefront is:. j. @# `- C3 |* F: ^" y
哪位厨师最早带来高水准浮夸的美食% X$ d ?6 b- Z z8 h( ~
AAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:+ D# t4 S2 v5 z0 B9 H U0 x1 W
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 [. h" v; S6 {" d9 Y
A:Cast-iron stoves 壁炉% M# K2 h6 h& q4 b# c' b
http://www.usstove.com/products.php?id=67 Y" y# R, \1 W0 `1 P$ j
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28.The French term used to describe the roundsman, or swing cook, is:
* ^ D8 N# m- m3 Z3 p: x7 {法国术语,用来描述roundsman,或摇摆厨师是:
2 }. d/ V% K2 r, y7 d' QA:Tournant 图尔南$ O% O( @. y; `2 O6 H3 l! r
# J, E7 w: B- N( ]3 | V29.Another term for the wine steward is:% `$ g/ Z8 R6 ~7 h% u
葡萄酒侍酒师的另一个术语是:
& e: p% Q( Y) ~1 i0 XA: Sommelier 侍酒师
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2 n% L+ O: e/ a# F+ l2 N6 Y3 C30.Molds, yeasts and fungi are examples of a:
) }$ N1 p- S; t2 Z+ B霉菌,酵母菌和真菌是一个神马例子
- _3 ?* H: y, Q. F, ]A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:2 S @( U8 {: b3 s
根据加拿大食品检验局,食品的危险温度区在多少之间: r* [5 m6 p% W) Q$ I& _2 W
A:40° and 140°F (4–60°C) 4-60度: Q! S8 |; `) f- x8 p5 M
: u( ]: M5 W9 W* N9 I32.All bacteria need the following for survival:
_2 M- Z8 J! F8 Z; G$ P6 J所有细菌生存需要以下哪些内容:6 Q( z) F: y! [7 D' [4 R
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值/ s7 t/ B- {- Q' A$ w
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33.Which of the following correctly represent critical control points in a HACCP system?) {( \" u2 s, o# d3 V2 n9 x8 G
以下哪项正确表示了HACCP体系的关键控制点?+ c2 p+ p/ u7 V" [* u3 F
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 5 K7 F# d! }! O: }/ o1 T
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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- N7 I+ A' ]1 }' l34.Which of the following is not an example of a carbohydrate?9 S4 V% k2 g+ `6 t$ l: c& l
下列哪一个不是碳水化合物的例子?
, E0 A6 ^( P5 A: SA:Essential nutrients 必需的营养物质8 H/ s% Y8 C2 _5 @
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35.The process by which a liquid fat is made solid is called:
% V1 w$ J+ V8 x2 B |液体脂肪做成固体这个过程叫什么
4 P8 j5 Z. e0 VA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
: p, x$ H! o) ~" k; {下列哪项不是脂肪替代品的一个例子5 h4 p" y. g1 x9 h8 f" {
A:Acesulfame K 安赛蜜K表
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6 O' u# u1 h4 X b. z37.Health Canada requires that a product labelled "fat free" contain:3 n* M- y5 ~1 x7 t @
加拿大卫生部要求的产品标有“不含脂肪“包括:3 @0 B8 ] G1 R* q- |/ V5 J
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?8 s5 @5 g# @7 r/ O" g6 @1 t: @
下列哪项是不相关联的转换配方问题?* u A4 ]5 q, S8 H4 c4 _4 ~
A: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:
j$ O( M7 Z! E& E/ g; g! V8 P从供应商采购的物品的品质或成本叫什么
6 R ?! e8 j7 F4 _ nA:As-purchased cost 购买的费用& y$ ~+ U! ^7 b9 g9 s3 r
" v( ~) t/ @8 F; w% b! i) n* b40.The amount of stock necessary to cover operating needs between deliveries is known as:
* t/ O- b4 Q. y0 ]4 @8 U6 X在新货到来之前用于日常所求的必要库存量叫什么9 |4 X; h, @$ M& A
A:Parstock 基本日常最低库存4 Z' O# n- l z P, u3 R
) H1 } ^, b# t) H) p41.Which of the following abbreviations is used to describe the proper rotation of stock?( F6 |; x8 C; W4 F0 a) K7 h
下面那个缩写是用来表明正常库存流程?
7 n4 Y; F' L" ? g' z" LA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?6 B, r7 W4 {! i- F* f
下面的那把刀是用来打开蔬菜吗?* ]5 v. E9 f/ |
A:Bird's beak knife 鸟嘴刀6 `, B5 t6 V) ?& e+ t+ B; M! ?
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 b: `# d5 X9 c$ m- V% v: Y即时读温度计最好用于那方面?7 y; o0 F2 t8 v. a. w! l$ L' A
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?) k$ U- `% l/ x$ d) a7 a
下列哪些金属材料受热均匀,通常用在铁板而且非常重
/ Q4 Z2 O) k5 ]$ E% B L( o: [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?$ U, ~* j$ r% t' l( ^; Q" z" |
哪件装备下面有一个可移动的碗和一个S形叶片?+ ~4 o' D5 x+ H: [" s+ V; m
A:Food processor 食品加工机
. O- Q" |" g8 E7 Nhttp://www.google.com.hk/search? ... iw=1263&bih=5720 g$ Q0 W3 k7 I8 ?4 e
) |/ u2 T! C; j6 I x( u V3 u46.Which of the following is not a rule for knife safety?2 H6 @+ |2 X8 k# q$ ?5 e7 v
下列哪项不是用刀的安全规则?* v/ C. ]# D1 c y
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:% F3 v% \* I6 @( H+ [! i1 P0 d+ n
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?/ J2 r( p* l& [2 f+ p2 ]
A:RondellES
$ t' C; ^4 ]. h. Y( I9 Phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?' D9 X5 k, _9 x" D7 m! Z6 u5 d
下列哪项是切成小方块用于汤的装饰?
- C6 n# U& w5 B% ]/ H+ R9 FA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
6 Z6 m2 _" m' |: g& I49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# o. \2 Q7 i! q+ A& l% K f# f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!!——
8 O8 n# u" E, Z8 F+ S6 O- Y9 uA:Gaufrette 6 N8 r/ Q7 P: k; @( I* [0 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5724 M) X4 \! M% ^
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) o" j& x* H4 F3 {* V& uGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 K) w( {9 x( ?$ c4 m4 I+ k1 O
9 B' }9 M* p; O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" u' f6 G8 T' j) Q7 B8 e4 n+ w& [! 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)
) Y$ a% q6 {1 W( X" Y/ S, R- yA:Cilantro 胡荽叶 香菜
- x8 Z6 v2 z1 w! s/ K, H8 V( phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 `# }& I# }" i0 u4 D0 V: O 多香果, 多香果香料是什么( V- r) I$ ~+ w9 Q6 h; p/ I1 S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' p0 v/ y9 j8 I. {9 v- [
A:A dried berry 干浆果+ B+ i1 t ]- A; x, i
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61.Which of the following are used to make a sachet d'épices?( z" z. h/ |; b
下列哪些是用来做香包德épices?
6 X5 s% e/ |- p1 Qhttp://www.sachetcatering.com/( [1 j7 \) x) r& P) O1 G2 G& j& D9 q
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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2 O2 v& Z$ b: q1 ?62.Which of the following condiments are not soy based?
8 t* A$ r% Z! _( x下列哪项不是酱油调味品的?! l& t1 @' F$ w: C
A:Wasabi 日本辣根- q( h: U/ x. N* P2 D$ {
0 V- M% X# q0 E& @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 R) n5 b4 N1 l9 J% R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:! h. m2 J+ K2 v8 w& P6 W8 I
A:Pasteurization 巴氏杀菌
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& z- m) e+ U2 m j64.Which of the following steps is not the correct procedure for whipping egg whites?
$ k( n, j4 f; k4 [6 C下列哪个步骤是不是正确的蛋清搅打程序?* S$ c: a. ]1 a3 |' y
A:Allow to rest before use. 允许休息后方可使用。
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* n9 R! ?- }) W' B65.The weight of a large egg is between:一个大鸡蛋重量介于:9 l, i" X; [, g$ _5 ]3 |
A:56g and 63g 56克和63克 @1 g. D7 [& e6 @* Y
' ?2 N+ u' d# |7 ~, d66.Evaporated milk is a concentrated milk that is produced by removing$ b, N! A. ]% ?# }+ ~) i
炼乳是一种浓缩牛奶 是去除什么做的
5 ^: W+ H- g! O2 o5 f8 S( n0 |6 LA:60% of the water 60%的水
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1 N& j% k! K" c67.A method of cooking that transfers heat through a liquid or gas is:
8 w. f7 {4 H, E5 D, M一种烹饪方法,通过转移液体或气体是:
8 V3 L" C4 [2 |7 b' O: fA:Convection 对流
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" `: ^2 ^$ ]0 ?) x4 k68.The cooking of starches is known as 烹调的淀粉被称为
5 q/ s- z0 S+ \+ s0 D4 M# ^7 |A:Gelatinization 糊化5 S+ C& r1 Y" n: R( H3 |& Z
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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?
3 z0 V0 @! \. V* `A:Braising 烤) i# r: @& X! w& Q; z
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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:% \% N2 V# a3 u' i
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% f& r N* G& m j& n" @
+ K4 r# n$ o* W, c) o5 E' ]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
3 I, r8 T5 N1 `- n3 w r4 fA:Fumet 原汁; ]$ v6 [- X# q: Y
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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
. V3 a, ]5 i D: d0 [A:Carrots, onion, celery 胡萝卜,洋葱,芹菜; ]2 i/ |2 Z5 z" M: ? c) U
q/ U% E) ]; }5 j0 @73.Which of the following is a principle not used in stock making?
0 u" u( I; `* a! h, `6 g, \下列哪一项不是用于制造高汤(低汤)的原则?
2 X; y! b- X) L4 F* G: dA:Start the stock in hot water.开始在热水中操作
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3 f; P6 P3 Y, a p74.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4 ^- P2 A0 p( u& }; z1 W
A:Remouillage 法语熬汤0 c% e# H' [6 c# L
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