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26.The chef who is credited with bringing grande cuisine to the forefront is:
9 t1 ?, N" F+ A2 ~哪位厨师最早带来高水准浮夸的美食8 y* u( M$ @) S, J/ [( P
AAntonin Carême 人名 安东尼·卡罗美 a. y0 {6 W% h, H, h; O
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, V# ?" Q9 T) C% S$ c- t- l: E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
+ x; |7 D* I) Z, I9 T' DA:Cast-iron stoves 壁炉/ E( T6 J# L# ?+ 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:
1 R7 l/ }+ |' W. `! w* w法国术语,用来描述roundsman,或摇摆厨师是:
7 F* L& P: m+ ]A:Tournant 图尔南
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- K9 \2 |- n4 C4 }; o8 v V; P29.Another term for the wine steward is:0 w8 E( \ \" k) ]- d) M
葡萄酒侍酒师的另一个术语是:
$ f) a" i c2 s7 @5 WA: Sommelier 侍酒师1 [ m3 ~) k7 N
2 x& Y6 v. a+ a$ T30.Molds, yeasts and fungi are examples of a:
6 |2 d5 R( B1 [ [! j霉菌,酵母菌和真菌是一个神马例子/ a7 C8 h8 n: R/ u+ ~
A:Biological hazard 生物危害
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\/ R7 D* O- E2 G- ^4 }1 O, ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:) H c8 @" o0 F2 G# {+ u/ N- r* E
根据加拿大食品检验局,食品的危险温度区在多少之间:
; A. N! q1 X2 s4 CA:40° and 140°F (4–60°C) 4-60度
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! C; R; _& l' g a" ]( y; t32.All bacteria need the following for survival: i5 v8 u# O& t; k2 J) L
所有细菌生存需要以下哪些内容:2 a/ V1 ]" ^8 S
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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' b! C; h: k* v$ B" X$ b33.Which of the following correctly represent critical control points in a HACCP system?
% V$ v- |' `9 @& r& V4 R9 G以下哪项正确表示了HACCP体系的关键控制点?
; n8 E1 b5 a* W$ IA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 K$ O# k, Q C
食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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p9 {6 O1 I, _34.Which of the following is not an example of a carbohydrate?
. R! \/ P* S( e8 y! m, S- v1 P下列哪一个不是碳水化合物的例子?6 k( K; T3 E, L1 u/ n4 g/ @
A:Essential nutrients 必需的营养物质# L! H1 ]7 t3 \
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35.The process by which a liquid fat is made solid is called:
, Z* M! @* w$ n) V! M- ]2 K液体脂肪做成固体这个过程叫什么4 [. a9 \5 R" N% w! r0 s! p
A:Hydrogenation 氢化5 }2 F- o) G. J, z/ O
E6 W8 ^5 S. o$ N& {2 m36.Which of the following is not an example of a fat substitute?
* P0 @; @+ Q2 e2 l' K0 n& E/ C m# |% i下列哪项不是脂肪替代品的一个例子 U2 ~4 H( \0 J6 w! V, g; o1 _7 q
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:5 y6 S. u( i h/ D V/ [0 t
加拿大卫生部要求的产品标有“不含脂肪“包括:$ Z {; p6 ~$ ] r: u8 W
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份" v; y/ Q) Q/ n1 i& t* ]) E0 Z- j% ?
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38.Which of the following is not a problem associated with converting recipes?- n m+ N2 i4 f: ]! o
下列哪项是不相关联的转换配方问题?$ j5 V6 K% d6 u; q# t1 F9 P
A:Unit cost 单位成本/ [4 o2 t5 Q8 b+ i. |4 g/ p) @" b
& S! }1 W9 F0 [39.The condition or cost of an item as it is purchased from the supplier is called:# ]$ v8 F, T5 E/ H+ f: n2 ^
从供应商采购的物品的品质或成本叫什么
8 x# w5 i! c. P [2 \A:As-purchased cost 购买的费用 Z$ Y# R2 k5 B& J- p
9 _+ |+ b4 d8 Y Z40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 W! p* \5 ]5 U$ k1 ?' V在新货到来之前用于日常所求的必要库存量叫什么
5 i; n3 n- j* Z" C1 r) h- eA:Parstock 基本日常最低库存
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# d) k1 T/ Q5 R; O! g41.Which of the following abbreviations is used to describe the proper rotation of stock?- ~) i+ g& k3 Q5 |$ i! w' V! i/ t
下面那个缩写是用来表明正常库存流程?7 {( R6 B. P) A) R' D7 A& k2 A
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?; M: T8 }7 Z6 y
下面的那把刀是用来打开蔬菜吗?" b+ p% ]3 H5 a; v
A:Bird's beak knife 鸟嘴刀# k* K+ _9 Z: T! R' F8 [5 E
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?3 n+ W# F8 J( t: H2 Q
即时读温度计最好用于那方面?
) X1 Y) T: W3 _+ [ r4 _5 W: N: s5 lA: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$ b: ~/ k5 E& W- z下列哪些金属材料受热均匀,通常用在铁板而且非常重 {4 j" j" B" l2 f0 t. b
A:Cast iron 铸铁
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8 j, v# a, a- x, r2 a45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ K0 z7 L# o! [- b' Q' C' ~- C
哪件装备下面有一个可移动的碗和一个S形叶片?* z* v+ o- D. I& O
A:Food processor 食品加工机
( D* [0 G% Z$ v1 O: n: Y4 U* ahttp://www.google.com.hk/search? ... iw=1263&bih=5729 G7 m- R* u K i
" ?9 \' O1 A q7 b! K; B; N1 L46.Which of the following is not a rule for knife safety?3 c& D* ]/ t, W2 _
下列哪项不是用刀的安全规则?
2 {2 z Z& g- JA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 ~2 h# D' X; m' K! l% I8 a
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 `8 y' {6 o9 y& T4 d把圆柱形蔬菜或者水果切成圆片状(光盘状)是?6 _/ G$ _1 f, g! }1 a- `5 j
A:RondellES 7 w, S) C. _. \
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?
8 f! X/ s. U+ e! ^下列哪项是切成小方块用于汤的装饰?
8 i$ I0 u' O/ J' V+ r: x7 R3 MA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
" h: V" [- j/ P# t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 Y9 H" N! X+ M- j' d" Z8 \* ~
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!!——
1 F/ J9 h* g& M, y$ |A:Gaufrette i0 ?+ G' Z4 t" r' c2 C
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 p" } Z; T4 ?/ {' s& Tmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* P/ Z7 u d9 ?2 s" aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: M" _* g' Z# B( L* z; [
% C2 l! Q. r# B9 H; O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% H6 D& K( _9 ~' ^7 }+ 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)
# T3 Q; S" `, N/ `: W5 P9 `/ A2 yA:Cilantro 胡荽叶 香菜6 k0 _5 W! ]: F8 y5 B
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx. ?' i( B4 p4 l8 p/ q
9 Q: f7 h& A) E7 r60.Allspice is made from:7 e6 n/ |' C. \. \
多香果, 多香果香料是什么
. [# u- i' g) A/ Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx1 N7 U+ p+ r! [& s3 \# x; f1 A
A:A dried berry 干浆果
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/ x$ b; e; ]& U) A& Y& u% c61.Which of the following are used to make a sachet d'épices?: t3 P @+ H( o" A3 R% k# ~
下列哪些是用来做香包德épices?
7 _- @9 T$ _ K; E2 d( [http://www.sachetcatering.com/
" p2 l# X, c& S( q2 Y* zA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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|3 B9 y- n% M! ?1 i: c62.Which of the following condiments are not soy based?% J# |! e* \ K5 p" C
下列哪项不是酱油调味品的?
9 w& l; c0 q' e+ {, ZA:Wasabi 日本辣根0 t# \ a( `2 ^( K& X2 T" K
8 A( K2 c! @% o! b) J63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
3 J/ P* \2 o+ s/ w" A* l4 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:
# v, A9 `( ?2 s$ z; Z( nA:Pasteurization 巴氏杀菌
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: m1 H. ], l8 Q5 f64.Which of the following steps is not the correct procedure for whipping egg whites?
) F2 M- O- }. f下列哪个步骤是不是正确的蛋清搅打程序?
( G: T) z) i8 R+ ZA:Allow to rest before use. 允许休息后方可使用。
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! t8 X$ v* X+ [5 E1 U0 x4 ^! O* B65.The weight of a large egg is between:一个大鸡蛋重量介于:
9 C' B% g6 W0 @# S$ |A:56g and 63g 56克和63克
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# W( E( ]9 S) n" o5 N! B66.Evaporated milk is a concentrated milk that is produced by removing
& F1 r3 L6 Q2 m" L, V3 Z' z& }炼乳是一种浓缩牛奶 是去除什么做的' ]: C" ` r7 X0 D: [& D
A:60% of the water 60%的水 }! e: M, L- w$ e% a
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67.A method of cooking that transfers heat through a liquid or gas is:1 @: d2 g$ s4 b9 J( w, N
一种烹饪方法,通过转移液体或气体是:
% {/ H* K5 q$ o+ G' sA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
6 P) _0 a( N1 t3 P1 ?! Q5 I( SA:Gelatinization 糊化7 P$ Q2 O$ A+ ]4 R2 z" P4 [
; @- @2 e, B. i& `4 g0 t7 {69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?( V1 j, z. d1 l) X; B* A: x
A:Braising 烤4 | k0 X# h1 ^/ \4 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:2 `: z1 j+ m/ k
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理7 I6 w; D$ T% W# d
7 n5 ^$ s; w3 M \+ A: 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( e5 f: Y7 j: m7 M' G6 x Y& X& {0 q
A:Fumet 原汁# Q _" w i! {8 c7 y& Q% z- I
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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. L1 r, b1 @2 m9 W& [3 Z W
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. \0 b `$ `3 d# m8 q9 u" l; }+ k, {
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73.Which of the following is a principle not used in stock making?9 a& v+ @' [3 e _) _
下列哪一项不是用于制造高汤(低汤)的原则?
' |) w$ H9 C/ p9 c. w# D% c6 N5 j, ]A: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
; d) i7 Z9 Y4 ?: D( bA:Remouillage 法语熬汤9 t, A. o8 t- b! M; R
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