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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:3 U0 u: H% E9 ?) p
哪位厨师最早带来高水准浮夸的美食
* T# w* w6 D% B5 P% l& S8 H7 {; sAAntonin 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:
( R5 f/ x- q: E3 G h下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( o4 L" j& {7 [5 j: y1 LA:Cast-iron stoves 壁炉
5 p8 q' |" F+ u" s6 M* B# phttp://www.usstove.com/products.php?id=68 k# _) a: U* s6 V& H! A
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28.The French term used to describe the roundsman, or swing cook, is:
, \$ r. a9 W" o |8 a法国术语,用来描述roundsman,或摇摆厨师是:
6 r' v- Z+ I; Y* h b; x, O0 ~A:Tournant 图尔南2 o; }" ?7 n" t% i3 y
! [ Q& T( I. m4 J( g0 Q2 ^29.Another term for the wine steward is:' `" N9 _( ^ T$ X9 H
葡萄酒侍酒师的另一个术语是:; m2 x) G9 D0 n9 o, A( {: _
A: Sommelier 侍酒师/ v$ U0 ~3 G7 I& m e8 G
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30.Molds, yeasts and fungi are examples of a:
1 ?& o. {. q5 C0 C* s霉菌,酵母菌和真菌是一个神马例子
# U) ~3 [. c! _. j0 O: a+ QA:Biological hazard 生物危害
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M. i6 C* Z; [, V9 n1 a31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, I% G5 X4 B5 _. l# l, o& j
根据加拿大食品检验局,食品的危险温度区在多少之间:
2 Q( x% V1 e% S; o! j6 Q6 `A:40° and 140°F (4–60°C) 4-60度 \0 P* F6 y1 a' ^$ j7 c$ w
, g6 W" d' _3 {7 m32.All bacteria need the following for survival:
+ C, A. ]4 L4 z/ _3 ?8 i所有细菌生存需要以下哪些内容:
0 F* }+ ~3 ]$ g' \% \* o8 ?4 O. qA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值$ u6 h# j# @, n2 M3 F
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33.Which of the following correctly represent critical control points in a HACCP system?
3 G" I: M# i7 d! [+ R# B以下哪项正确表示了HACCP体系的关键控制点?2 P* T* G! O, Z+ D3 |/ k$ n0 J% {1 e/ D
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 w$ i3 {9 T) g, L. Z食谱,接收,储存,准备,烹饪,保温,冷却,再加热5 E8 J$ n+ V7 c$ [6 A* r. g9 m
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34.Which of the following is not an example of a carbohydrate?% A. k1 T; ~" a
下列哪一个不是碳水化合物的例子?
3 [% ?# A0 p. ?' R. EA:Essential nutrients 必需的营养物质; w" q! H' |5 l* N2 z, {) t/ _" ?
- T! ^+ k M2 m+ B, U" C35.The process by which a liquid fat is made solid is called:
$ J! g% q% O0 p- m& p液体脂肪做成固体这个过程叫什么
* i) r$ \; G' U6 i7 ?A:Hydrogenation 氢化
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+ _% ^/ k# R( h3 Z! B, ~& O$ W: _36.Which of the following is not an example of a fat substitute?, n. }0 s; D" F T, H- ?1 t
下列哪项不是脂肪替代品的一个例子5 K" g: ?7 q, t& v% q) U
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
0 v6 \) v6 q) A+ z: C加拿大卫生部要求的产品标有“不含脂肪“包括: ?$ _, i6 G+ B- e+ w7 s# c
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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0 B+ U- I5 W4 A' x. u' q38.Which of the following is not a problem associated with converting recipes?( j) t) Z4 @" z |5 Y% {3 p
下列哪项是不相关联的转换配方问题?
( [& [9 F1 i' {" xA:Unit cost 单位成本
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: P) O# \0 E( G( K' n0 m39.The condition or cost of an item as it is purchased from the supplier is called:
* [! {7 K' a! c$ Z# Z, f" ~从供应商采购的物品的品质或成本叫什么
, ~# l2 \. T; g6 vA:As-purchased cost 购买的费用
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7 Q/ @7 h( H3 L40.The amount of stock necessary to cover operating needs between deliveries is known as:
; F: e. h; B0 K8 M5 C, B& ~在新货到来之前用于日常所求的必要库存量叫什么8 i2 r, v D$ n$ a @9 t) ~7 E1 p
A: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?
2 u ^: E; j9 ], f( ]5 w下面那个缩写是用来表明正常库存流程?
9 e; N3 W/ ~6 G- E- _A:FIFO=FIRST IN FIRST OUT 先进先出& X) q8 V! o* C3 X$ z1 S
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42.Which of the following knives is used to turn vegetables?
- o4 o* v; U% e4 P* ]# n( E( s下面的那把刀是用来打开蔬菜吗?! r$ R! L, h$ l9 z
A:Bird's beak knife 鸟嘴刀! q) j( R1 E* H0 N& E% o# w7 w& D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird* R) e) i, \9 L$ b* L' m6 {7 [- ~
- J o4 ]- M# q. z. G43.What is an instant-read thermometer best used for?% z+ o. D- l) n$ j* ] z
即时读温度计最好用于那方面?& C5 w( a- F, {3 [8 o9 X
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?
2 Y0 t% m3 [+ i# |下列哪些金属材料受热均匀,通常用在铁板而且非常重
. e, |1 O" N! s7 y% l' E: F: _0 U" kA:Cast iron 铸铁" K# q6 I) a( q |+ |8 ~; N! S
4 g7 `/ e% c* f0 v' Y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?1 ^$ w$ }/ i7 B7 m
哪件装备下面有一个可移动的碗和一个S形叶片?
4 p' M& w( S1 r |6 Y, M$ M( JA:Food processor 食品加工机
7 k, G; [3 `6 f2 u3 rhttp://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?
+ X' P: e' o+ `; f! \' C下列哪项不是用刀的安全规则?+ A6 f+ @# k$ \; [* r% J( J
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 c( z6 P' r( u! |
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' O4 e1 [8 Y4 S0 p/ K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
! L- L1 ]/ J3 g4 l) eA:RondellES
. }4 F( Z. B; e1 h* [+ |) c7 @http://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 m; U: \" Z$ l: ]+ p
下列哪项是切成小方块用于汤的装饰?
+ H5 l+ o* r9 h" |7 m" dA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
' u# f% d4 F3 P7 g( d49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! ?' P: @3 z# z7 w
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!!——' l: O5 p, i d& y. r' ^6 v
A:Gaufrette
, Y' b- r5 p# ^/ C% \) v! ~# athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 t- U( ^6 c( T1 n! J. Mmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" I; E/ J4 c9 ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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+ N! |) V! X- k. r+ ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% B+ O! d5 w% P8 X
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)
- [4 z: x1 E9 JA:Cilantro 胡荽叶 香菜, p" T9 Q) ?* w* i
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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" n3 f0 p2 ~1 W. ~) C7 d60.Allspice is made from:
: Y% A3 d S# m* k( I& z9 W. \ 多香果, 多香果香料是什么( Q8 Z! W+ a/ m+ ~6 H- _& c. }
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 l% |# N8 y5 {+ oA:A dried berry 干浆果
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/ n; \4 _, v% G61.Which of the following are used to make a sachet d'épices?, ~. M9 w1 x P. W- l! {6 }1 P
下列哪些是用来做香包德épices?
# W7 u6 r4 m# p2 }http://www.sachetcatering.com/3 _0 K7 k+ Q5 H) h+ ?! n7 Y$ y3 w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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. U# ?: D) h [6 O! e& v62.Which of the following condiments are not soy based?
5 n9 ?9 d8 N- i1 `下列哪项不是酱油调味品的?* h' }( _. Y5 a
A:Wasabi 日本辣根, ]* ]8 E2 X0 Y7 Z- _# r
7 \' j' L8 W6 g( k# w5 L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 X, d& O- H ^; Y- M9 s$ L
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:% X' s6 J( |5 G, O* X
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 R0 k* f+ l, `* g% @: O) Y+ b, F
下列哪个步骤是不是正确的蛋清搅打程序?
0 g' O, `0 N1 x GA:Allow to rest before use. 允许休息后方可使用。$ y4 ?2 q4 i1 @, w2 O" T. `
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65.The weight of a large egg is between:一个大鸡蛋重量介于:8 |; h! B! v7 d$ ^
A:56g and 63g 56克和63克
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6 e3 y" K3 [" s, ]$ X' n1 T66.Evaporated milk is a concentrated milk that is produced by removing" v0 [5 T( Q- B5 W) q- w
炼乳是一种浓缩牛奶 是去除什么做的7 A2 J/ l# F3 x
A:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:
1 x9 F8 {" W4 P( m5 d$ C7 ?: y一种烹饪方法,通过转移液体或气体是:5 a" o) W u' k% M
A:Convection 对流. u2 i7 U% _7 g; n4 L: X
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68.The cooking of starches is known as 烹调的淀粉被称为# k6 F2 j* A z: K C+ f3 Y
A:Gelatinization 糊化( g' y2 |9 Q. F, t$ ^% L
4 D8 W% v/ e2 s% S9 R$ H. D* i0 ?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 _; M. k2 C% [$ K7 |A: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:
& V- r7 `5 G( {+ [3 L* D! qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理0 v# z" m A8 j
) t, _* d" p* u1 s F71.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 F* }5 P5 B! c8 o; K* u" P: kA:Fumet 原汁
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# O s% Y. R2 Z( ^ B72.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0 J, R3 J2 ]7 y) q
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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; g) T7 m [3 w$ R* C8 J7 {73.Which of the following is a principle not used in stock making?
2 s3 \, e/ {7 o+ M9 M# R! O下列哪一项不是用于制造高汤(低汤)的原则?9 i. V! a$ r( `: Z- N$ N
A:Start the stock in hot water.开始在热水中操作! j. l, [: U8 p3 U& Y4 \ h! Q
5 r1 B2 a8 E7 C5 H& W74.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7 i( S( t9 q9 c* L# } h ^$ V
A:Remouillage 法语熬汤
2 k1 ]4 z0 Q: R- W2 Ohttp://www.haibao.cn/blog/post/176242.htm |
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