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26.The chef who is credited with bringing grande cuisine to the forefront is:+ s/ j4 G, }1 Z8 d7 s
哪位厨师最早带来高水准浮夸的美食) n8 k/ O- S" t+ y$ C
AAntonin Carême 人名 安东尼·卡罗美
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5 z3 K u1 A& P# p6 N7 \27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 C2 f! O& c3 l; p2 Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& y2 d' [& R# M2 f* d9 R
A:Cast-iron stoves 壁炉0 A3 r/ {$ F7 \8 \2 H
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:0 G+ ?$ o' x- Q$ z, J+ d5 ?
法国术语,用来描述roundsman,或摇摆厨师是:
) W5 D; x" d7 a# G8 N2 P6 hA:Tournant 图尔南
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29.Another term for the wine steward is:
% I, i. V0 u( A8 d9 [$ Z# c4 r葡萄酒侍酒师的另一个术语是:
) ~) u7 }2 t! D% Z0 UA: Sommelier 侍酒师
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& E- _/ w6 t; k6 L30.Molds, yeasts and fungi are examples of a:
+ m6 g5 [; w' h& J9 D/ E$ T( L$ A霉菌,酵母菌和真菌是一个神马例子( y1 J$ P* u k' B# y _
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:
9 X) i3 z! _: e5 q ^根据加拿大食品检验局,食品的危险温度区在多少之间:! d; Q( k* r4 U
A:40° and 140°F (4–60°C) 4-60度
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1 a; C; v- a3 O6 v' o32.All bacteria need the following for survival:, d( j& q+ N5 P/ C7 U
所有细菌生存需要以下哪些内容:
0 _' b c" y; T2 RA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值" e$ l: p1 s5 d$ d! V. |
0 o9 k3 [* o- b8 F' Y7 E# X! I7 _33.Which of the following correctly represent critical control points in a HACCP system?
* L) r0 U# y5 e4 G+ r以下哪项正确表示了HACCP体系的关键控制点?6 d) s, \4 A' [: ~2 L/ N
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
+ H7 ~: Q9 B8 d, A食谱,接收,储存,准备,烹饪,保温,冷却,再加热4 ?1 r6 h) h- q4 a: j
$ t8 Q, {- b2 E% H34.Which of the following is not an example of a carbohydrate?0 \ d* Z, n2 X- ]
下列哪一个不是碳水化合物的例子?
9 u9 }. Q& F1 Q/ I& w' MA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:) O2 x# |1 ~7 Y0 X" G
液体脂肪做成固体这个过程叫什么) @* m) S7 W$ W( g( |
A:Hydrogenation 氢化
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0 G& v) S5 D! a) ^36.Which of the following is not an example of a fat substitute?
8 M# \- d8 G; z1 _% o+ B2 X2 q7 S2 ^下列哪项不是脂肪替代品的一个例子
; g5 U* F& J6 b' d, b$ }! AA:Acesulfame K 安赛蜜K表
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% @$ S4 t" q9 x37.Health Canada requires that a product labelled "fat free" contain:% y, A; ^* z5 I$ A% {
加拿大卫生部要求的产品标有“不含脂肪“包括:
8 u9 \- j) t& O1 jA: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?
" b) @8 l+ b8 y7 p( I2 {% O下列哪项是不相关联的转换配方问题?
7 H( p' I" _2 g8 b: @% pA:Unit cost 单位成本- X' ^# ]8 Y! [: F
" t% O, v% i9 Z2 O39.The condition or cost of an item as it is purchased from the supplier is called:
( W( f$ M& ^6 H. o) n从供应商采购的物品的品质或成本叫什么
; s$ y: `7 Y/ EA:As-purchased cost 购买的费用7 A5 K! A+ g+ w/ a2 W" ^
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
5 a- a% A0 o- r在新货到来之前用于日常所求的必要库存量叫什么
/ {0 S0 A9 H& TA:Parstock 基本日常最低库存
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% x* x1 @ \7 Y% D. b+ X41.Which of the following abbreviations is used to describe the proper rotation of stock? A$ q# F9 b2 Z' }$ ^
下面那个缩写是用来表明正常库存流程?
: ` G" N' [$ u+ D0 [. ~& ^9 EA:FIFO=FIRST IN FIRST OUT 先进先出, g& U" x ~9 u# H
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42.Which of the following knives is used to turn vegetables?
& ^8 I9 `* P" B5 M* }, C# Z" {下面的那把刀是用来打开蔬菜吗?9 J& c9 f% T& [6 O: _4 U
A:Bird's beak knife 鸟嘴刀
9 Q/ Q) r4 p8 n; L# R6 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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c7 k; w) e, M7 ?43.What is an instant-read thermometer best used for?8 o& H5 j. S1 t4 h6 N O; a7 \/ c2 `
即时读温度计最好用于那方面?
8 y1 O3 B- i5 t" E1 VA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: E) Q0 t- X% T* n44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 I. Z. d1 S+ S0 c) h: `2 i
下列哪些金属材料受热均匀,通常用在铁板而且非常重
! ~0 T* v5 ~) T: X9 _, WA:Cast iron 铸铁
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[. W0 I, i( R# Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?6 }+ y& _) t5 M* ?/ w
哪件装备下面有一个可移动的碗和一个S形叶片?
: [* e6 g" K0 [- i8 nA:Food processor 食品加工机
0 ^! y! R0 q7 \1 m) U9 B& Yhttp://www.google.com.hk/search? ... iw=1263&bih=572, u; x5 {2 v: `) `- F. d8 J
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46.Which of the following is not a rule for knife safety? m7 Z$ m; d2 x0 o
下列哪项不是用刀的安全规则?
. h; c* H, j2 R5 e; LA: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:
( F7 N% w! J/ J0 k3 k% |把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
' v' c- u. q7 ?2 P o y: aA:RondellES 9 w- M# c9 H3 V% \1 E
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting$ Q: r& E& k( [4 `6 m
2 H5 ~0 Q8 ?4 n48.Which of the following is a diced cut used to garnish soups?( j/ _1 O9 d+ L" u
下列哪项是切成小方块用于汤的装饰?
# b8 R0 C9 t1 eA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- I3 o7 S* U: Y" {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' U5 M1 a# b1 C. l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!!——
; r; m6 g0 d) w# gA:Gaufrette
" @2 b# y: e/ F& rthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 f9 F3 a$ w2 {! I7 S- zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=5723 B7 U3 w; C/ K4 }; H! ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' d. D$ ]5 ^: T& |3 g) U50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ i+ }! {% i) X" P C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)
P: T! H$ `. G4 ?A:Cilantro 胡荽叶 香菜4 r! H1 f3 P2 F6 y1 F1 v
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx z6 i5 C# G* M' n: k; u
3 M) \7 ~# z& F, M3 w) E60.Allspice is made from:
7 H2 [3 [: c4 I8 G% W+ X0 S 多香果, 多香果香料是什么
0 \7 R& ?5 y2 n- N' ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
& ]* a5 E, r& A6 E# Q3 }5 @: XA:A dried berry 干浆果7 n' f) B1 Q1 J2 W7 U* R3 q; v
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61.Which of the following are used to make a sachet d'épices?. d! O# l5 T6 p3 q# ^+ @7 G' q0 }
下列哪些是用来做香包德épices?
- v+ ?( x5 @7 n. V* `( G) shttp://www.sachetcatering.com/" \; s; D3 M/ N: m5 _$ p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香0 m( z% A" S6 J
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62.Which of the following condiments are not soy based?; j0 d; G, k- C P8 t
下列哪项不是酱油调味品的?
) E. R) N6 Q3 K; VA:Wasabi 日本辣根+ i4 a* n8 K- q
( {! q& Y) S& t# X5 ~8 H! Y; G O63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
; L% |2 @9 T/ O }$ A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:! [/ I* p3 y4 N, A8 B7 }0 q
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 Y, B, u( L, v" d5 o6 x. R
下列哪个步骤是不是正确的蛋清搅打程序?& V3 G7 Z6 h0 k6 v6 A5 q9 \; Z
A:Allow to rest before use. 允许休息后方可使用。1 e/ S% C4 f2 I+ n# ]3 T6 ~% Q
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65.The weight of a large egg is between:一个大鸡蛋重量介于:
% |7 M# t* G3 o$ q* y* 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: s% M# x, d5 k2 B7 c' a# X
炼乳是一种浓缩牛奶 是去除什么做的
8 x7 W# n0 \7 w) u7 k. [9 bA:60% of the water 60%的水; d4 J3 t9 {& ?" |5 X$ ^1 r; {
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67.A method of cooking that transfers heat through a liquid or gas is:$ ?7 l# p" s I. L0 [
一种烹饪方法,通过转移液体或气体是:
. m# n/ g9 r5 O3 U; V6 rA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为4 o! {8 A$ w) `) w5 j$ G7 W" [
A:Gelatinization 糊化; P: P6 f( E; s& ?* T* E
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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? K, k! J' _, s! a8 u
A:Braising 烤3 _/ h0 a+ G) i, |0 l+ d; R4 D1 S
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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:
2 ]) b6 a7 s3 f XA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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6 ^) W. S5 K: f3 n71.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 q% p5 O+ B& x+ ?! d; V) d- n) z/ Z
A:Fumet 原汁7 q& \3 Z: J6 U8 w- {+ n% g3 f9 C
, T& ~' h/ O2 U7 J. y; K% Z72.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3 I& f! b% T" g- q: D: T7 L
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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! k f( y! V7 i' X5 q+ K73.Which of the following is a principle not used in stock making?) l8 k/ a. R, @+ q! B/ i; I
下列哪一项不是用于制造高汤(低汤)的原则?
2 ]* s' H! T* W# oA:Start the stock in hot water.开始在热水中操作
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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$ X: B) e+ m9 p( m7 O
A:Remouillage 法语熬汤
+ a. Q2 f1 y+ G9 M1 \http://www.haibao.cn/blog/post/176242.htm |
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