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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:
0 F* \6 x- J6 D4 Y% p, ~# M哪位厨师最早带来高水准浮夸的美食
6 Y& t9 |1 w1 }* nAAntonin 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:+ ]' M8 `6 z$ ?% X4 }8 x# o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! L$ j9 P. k# d6 U' F) XA:Cast-iron stoves 壁炉* N0 J8 I! R$ K5 ~- J
http://www.usstove.com/products.php?id=69 [& p/ w) H! U7 n5 E
8 a7 g @- ]2 { p* Y28.The French term used to describe the roundsman, or swing cook, is:
! G" @5 o7 z) U/ x" O3 T法国术语,用来描述roundsman,或摇摆厨师是:; Z8 Q4 F' |) R
A:Tournant 图尔南
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, V" {! v1 v# L% n- L o29.Another term for the wine steward is:
9 T3 U. U0 P$ U3 G( K' g+ X# D2 m; p葡萄酒侍酒师的另一个术语是:. Z5 ^* i4 T O, C6 \. [# |7 x
A: Sommelier 侍酒师/ d; W0 l% X5 x( }5 ^$ j1 j
, v: I8 f- |; B6 w7 q1 k1 N30.Molds, yeasts and fungi are examples of a:9 c7 r% X( I& T
霉菌,酵母菌和真菌是一个神马例子2 G/ I' `- \+ s0 [' r+ ?
A:Biological hazard 生物危害, t v/ } d' q/ n# b' W5 E5 c
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" J/ {* X% }6 U7 E' I根据加拿大食品检验局,食品的危险温度区在多少之间:
; O% g. I5 s$ h. bA:40° and 140°F (4–60°C) 4-60度. z6 M7 ?$ O8 Q R
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32.All bacteria need the following for survival:' y7 S6 s3 k- R& O& Z: n! a$ l
所有细菌生存需要以下哪些内容:( a. g5 P, \+ X$ J/ X3 {
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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& K& r1 x; V8 @8 g2 S33.Which of the following correctly represent critical control points in a HACCP system?; p5 `1 z) u! S9 c9 Y6 m% z
以下哪项正确表示了HACCP体系的关键控制点?
4 Z- H9 ]5 r- T+ s2 _4 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; b* z8 g F* a5 S# g+ ^% e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?- i, r8 E( {. u- o4 F) X7 J0 V
下列哪一个不是碳水化合物的例子?; [: F& E; b4 ?7 V
A:Essential nutrients 必需的营养物质
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2 y9 \: N) e, b; p35.The process by which a liquid fat is made solid is called:
# P' A1 q" ^: M) \4 I' q液体脂肪做成固体这个过程叫什么$ W7 N7 Y& {4 G9 q3 B2 o3 P
A:Hydrogenation 氢化
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7 g }4 g3 A, H9 r5 R36.Which of the following is not an example of a fat substitute? P: \+ w x3 k7 z
下列哪项不是脂肪替代品的一个例子
8 _2 }# G7 ^# @: cA:Acesulfame K 安赛蜜K表9 t, v! b+ P! c- o- a8 X
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37.Health Canada requires that a product labelled "fat free" contain:- Z* C* }2 t1 t- p$ i
加拿大卫生部要求的产品标有“不含脂肪“包括:5 C" z! j6 g) O$ r9 Y* K
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份4 t& u# d$ q' d, B- T' ]
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38.Which of the following is not a problem associated with converting recipes?7 ^( z5 p# B+ m9 y" [0 N+ S! ~. r+ j% Y
下列哪项是不相关联的转换配方问题?
4 Y' ]5 ~8 G. p9 z/ d; s; ?: FA:Unit cost 单位成本/ F' m7 X" ]! {; B
. d# j, o, y6 q1 I5 z( |39.The condition or cost of an item as it is purchased from the supplier is called:8 n' o0 z# F7 r( |" c
从供应商采购的物品的品质或成本叫什么2 d% u% V: L# r0 s2 t; o/ N) v' d
A:As-purchased cost 购买的费用
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- _' ]& W0 E+ q+ S. d40.The amount of stock necessary to cover operating needs between deliveries is known as:0 o( j$ s3 ?( x4 Y) v( ~2 V# ?
在新货到来之前用于日常所求的必要库存量叫什么9 Q: R+ o) a* T9 A5 `6 D
A:Parstock 基本日常最低库存
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s' Y" ~# d9 V, s% \2 G' r, T2 G41.Which of the following abbreviations is used to describe the proper rotation of stock?
1 C- l/ P) X$ ^: C下面那个缩写是用来表明正常库存流程?- y1 D& k+ P N( p5 X6 U" O; ~# o( Q
A:FIFO=FIRST IN FIRST OUT 先进先出% |: G6 d8 G, k7 E4 ~4 C) n
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42.Which of the following knives is used to turn vegetables?, Q( F8 V3 n2 O$ U5 A
下面的那把刀是用来打开蔬菜吗?; F, T. O' a/ C$ U0 L
A:Bird's beak knife 鸟嘴刀, }7 x- h8 m2 N+ [$ {
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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' g6 b7 U5 h$ ^! K43.What is an instant-read thermometer best used for?
* c6 G1 a# k g) ~; F即时读温度计最好用于那方面?
4 m! f* ^6 Y# }% o" OA: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?/ p2 k( X3 |" \3 I; Q3 v
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! M- @, h2 @3 e7 ~& b. w2 CA: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?! a9 j9 R2 ~5 }! r8 S" a
哪件装备下面有一个可移动的碗和一个S形叶片?
% ]* ]" f( ]. e# q5 i9 B1 qA:Food processor 食品加工机
5 A& ~; t7 _0 R( U3 nhttp://www.google.com.hk/search? ... iw=1263&bih=572
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' \& @! a6 x0 W) }& r, z46.Which of the following is not a rule for knife safety?
8 z9 ]" |3 J" a+ G下列哪项不是用刀的安全规则?
' T/ B# I* z- aA: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:
2 X$ {6 p6 F$ W: h把圆柱形蔬菜或者水果切成圆片状(光盘状)是?+ r0 `, C- C! F3 q1 c+ F
A:RondellES
( X2 @6 g3 J5 k" Z# y5 mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 w& z: V5 i' O' ?3 r& Y' ^. R& |48.Which of the following is a diced cut used to garnish soups?
- O& X, K# {$ o7 u$ D5 M下列哪项是切成小方块用于汤的装饰?" J9 x$ r. J, U! x3 ?9 h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm! ^" {' U) r3 u; u" T9 H- J
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?2 y7 Y6 L/ A" @5 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!!——; _' Q9 l) o; E* t( U+ a
A:Gaufrette
" F; X5 c- c5 S0 ?7 `5 `! ithin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 X, P0 \/ d5 r8 F6 qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ a. u. M, q" o! H7 OGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5724 ?2 ~0 a" Y# @2 @: y( y: }
3 E4 _3 K0 X8 R) P50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 d! n0 F3 F5 s
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). u3 w) s Q6 t5 ^- I
A:Cilantro 胡荽叶 香菜1 t) m! n* o, q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 }9 g% v- C$ g" f8 h# s# `
! ~# `% E: a5 { [* w- B$ f60.Allspice is made from:
% `4 A$ ^9 M; b* @ `4 E 多香果, 多香果香料是什么
& \% O# G3 P# k' `9 m1 M Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 d( X3 W( y& f$ K/ O4 _/ XA:A dried berry 干浆果& O5 s u# N# N
b# S- }- r/ u5 E$ `) @61.Which of the following are used to make a sachet d'épices?
. p0 ]# z5 A7 E" @) o: {' r; M/ T下列哪些是用来做香包德épices?; A, I6 D, ]) M* i2 `, S; r1 q
http://www.sachetcatering.com/9 E' J( h- u! Y4 V( g% k
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( [/ ?& ~4 ^8 s6 d4 f/ T$ N
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62.Which of the following condiments are not soy based?; h6 N( D$ V( O2 c+ d2 _
下列哪项不是酱油调味品的?& T |' W. c! a5 L5 n
A:Wasabi 日本辣根& T* X6 b6 s w
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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:* O Q" U h% Q' C& V+ `
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 V% q q( H3 |! q" i
A:Pasteurization 巴氏杀菌0 W" C+ a( W- l2 {4 B
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64.Which of the following steps is not the correct procedure for whipping egg whites?
6 ~) w, g5 A( E& q1 r( b下列哪个步骤是不是正确的蛋清搅打程序?
; h* ~6 C' p$ h; y2 fA: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:
7 Y. K1 J' o. ~' V6 D6 wA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
4 V; p$ e: J" S2 J3 h炼乳是一种浓缩牛奶 是去除什么做的& L6 I' Q2 C7 O* ?- D5 J
A:60% of the water 60%的水* P0 g/ y: g+ y2 C
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67.A method of cooking that transfers heat through a liquid or gas is:
z6 N+ Z, B3 [+ c1 ^3 S: P* ?6 [一种烹饪方法,通过转移液体或气体是:9 I0 l. G7 t4 F- W7 O
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
: {* {! F' f$ |$ a& jA:Gelatinization 糊化2 b. q, A8 o" T }. \2 G Y" l. w
6 T6 B( c8 L8 H69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?
5 I5 ^2 H2 Q& M! U5 y/ ZA:Braising 烤
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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:
- x# s. h8 Z j6 q! IA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. z7 n6 ^2 P# j: r3 D: v; u) x
1 ~( P0 x0 n( ]9 O. @% G71.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
- r) F2 z% P8 U$ G8 {6 iA:Fumet 原汁+ h1 F& B* o; R" v/ q
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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
; Q5 d$ h* }* d( d. K& v1 ZA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ P& u" m) m% ~( W) S
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73.Which of the following is a principle not used in stock making?
|( q0 J! M: f1 [$ n1 f8 H下列哪一项不是用于制造高汤(低汤)的原则?, `4 d+ B4 k' E
A:Start the stock in hot water.开始在热水中操作
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6 G# e% t# ]* {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
% G7 [* f4 w4 l: l MA:Remouillage 法语熬汤
2 D" }& {/ E' D3 @. |: x. ?' B& G9 Chttp://www.haibao.cn/blog/post/176242.htm |
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