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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:
: C" t, c) ^' e哪位厨师最早带来高水准浮夸的美食! N# l' k |8 l# X
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:
/ {! G: e S5 b8 @下面主要介绍的那种新发展是关于烹饪有关的工业革命 。; h' K4 R3 S" s9 y. @: g9 J! J& Z5 I% a
A:Cast-iron stoves 壁炉& B7 X9 f5 L6 ]3 ^+ q- f
http://www.usstove.com/products.php?id=68 m' r- d( J& Q0 {% ~
0 H% s3 ]9 G# B8 w0 z28.The French term used to describe the roundsman, or swing cook, is:
7 u _* @0 U3 t2 P法国术语,用来描述roundsman,或摇摆厨师是:) H; Y( P, f2 X3 z
A:Tournant 图尔南
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8 F) z, N% k' }! a5 X+ B! H0 g& T29.Another term for the wine steward is:' i+ e1 i# z [' s, i+ R
葡萄酒侍酒师的另一个术语是:
) {! r2 W& K. s% [- k; g5 LA: Sommelier 侍酒师" Z, @5 }. r7 U4 n( ]
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30.Molds, yeasts and fungi are examples of a:
: |- i5 ?4 v& z7 _霉菌,酵母菌和真菌是一个神马例子: m. A/ U% v# n0 c$ _0 j
A:Biological hazard 生物危害, v/ v5 O. S; }. b4 y! k
6 u+ H3 i$ Y% p8 H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' ?) A( y' e7 d6 O( ^
根据加拿大食品检验局,食品的危险温度区在多少之间:- \4 U& V) a+ f- I
A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
, S9 Y, V/ h& N# Q* X所有细菌生存需要以下哪些内容:
) Q( x4 f! B; N! V! N2 e% aA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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; e) ^4 \: P% S% Z( N2 H. B33.Which of the following correctly represent critical control points in a HACCP system?2 R" S4 ?8 G& Q+ m5 u/ x
以下哪项正确表示了HACCP体系的关键控制点?3 P6 `# N+ K9 G% ?
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
' d s# P' k o) q, O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?; T# T5 r e& `6 C8 }
下列哪一个不是碳水化合物的例子?
1 g+ K! Y1 ]3 {A: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:
# e8 m1 m f3 Z s" @1 G液体脂肪做成固体这个过程叫什么
( C4 E% x+ T' E4 p5 Z5 c0 ^A:Hydrogenation 氢化) v+ t" `* X3 F* ?, p
" X3 L! C7 w5 D% P3 m& i; V36.Which of the following is not an example of a fat substitute?& @# _' }% o/ i7 I) }2 I8 j ^5 H5 K
下列哪项不是脂肪替代品的一个例子
. b' S, V4 b! l2 I7 ^A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
9 D4 s4 N+ T5 J$ G! L9 @ f加拿大卫生部要求的产品标有“不含脂肪“包括:
, p, U" R5 O) h7 E2 w. U- X1 |: g5 f* pA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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U5 u3 }! W& `- f9 X38.Which of the following is not a problem associated with converting recipes?0 F# _ `6 M; l- s( {
下列哪项是不相关联的转换配方问题?
3 J7 T9 G3 P: k/ XA:Unit cost 单位成本
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' P2 u+ r, u" X$ w1 s9 ~39.The condition or cost of an item as it is purchased from the supplier is called:
* F- A: S/ h2 L; {" N从供应商采购的物品的品质或成本叫什么
0 E) f! Y' j. P# }A:As-purchased cost 购买的费用9 e5 Y4 A8 I$ s
2 W- f! b- x; `- `. K( u2 x' g- h40.The amount of stock necessary to cover operating needs between deliveries is known as:& u( U7 K6 O1 d1 H: E
在新货到来之前用于日常所求的必要库存量叫什么
8 C; d0 E6 z$ _5 A" U' nA: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?
; }# H, f* {. F( r* l. U/ k o下面那个缩写是用来表明正常库存流程?
# D% w f$ c, o5 G: gA:FIFO=FIRST IN FIRST OUT 先进先出' F3 |8 I+ c% R' O) l1 k" k& l
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42.Which of the following knives is used to turn vegetables?$ N+ }, g7 d0 R% l' J! H, {
下面的那把刀是用来打开蔬菜吗?
- `# H+ Z2 v* V |2 F( S. o' M# J7 ~A:Bird's beak knife 鸟嘴刀
, G- y$ K! r1 ]6 \5 z; ~# hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird% r: G8 S9 k+ M1 _/ E8 Z
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43.What is an instant-read thermometer best used for?% i# B1 _* R, c% M! Y
即时读温度计最好用于那方面?: x: T- K! `! `; k3 E5 ^2 G
A:Checking the internal temperature of a roast 检查被考物品的内部温度$ L% ^( l9 q) |) @7 U
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?+ T% ~9 G) `) P6 R
下列哪些金属材料受热均匀,通常用在铁板而且非常重
7 v. f( Q" ]4 r" ]" gA:Cast iron 铸铁9 z4 ?, C9 S* O
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
( h( b3 P" F7 q" {. k0 |1 U0 J2 `哪件装备下面有一个可移动的碗和一个S形叶片?( s. G% o- w+ [* _1 v6 H
A:Food processor 食品加工机
& d, t& b7 G2 _% Uhttp://www.google.com.hk/search? ... iw=1263&bih=572& D) [0 V1 D/ F* a2 o' y
6 [. Z! q6 D# ?8 { Z% z46.Which of the following is not a rule for knife safety?2 \- s. G9 M8 U
下列哪项不是用刀的安全规则?
9 \" A" w/ l( Z6 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀; c2 f [- ^0 i4 m" I" I/ j
! A, R5 i* {0 g8 |% N$ k: v5 }! \47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# A) e# I! B2 A把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' Y3 h& m% J/ e- f2 ?9 t7 p
A:RondellES
/ n" h5 e, Y9 T5 lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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( Q: O% X9 a) E48.Which of the following is a diced cut used to garnish soups?
1 m, Y! j) a! t% `+ G下列哪项是切成小方块用于汤的装饰?0 N2 [5 ?% b% J# C
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) D9 u) S5 y& z; D9 j
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?) d, G) F1 U5 m o A
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" E; K7 I& e1 `6 V0 YA:Gaufrette
. K5 O, T9 }: h9 [2 j7 Sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5720 ~- ]6 x; L- I) Q0 a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5722 A, d4 A6 _5 v& D) W3 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5721 b; ?. ^$ U) u% u; G9 L4 C, E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 V3 u0 a. J: B Z$ U+ G6 B" [
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)
$ U, I3 ], L- @6 Q; p$ nA:Cilantro 胡荽叶 香菜' h$ j% I3 }; P) k/ ?+ _1 N
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx" z$ w; B }; B2 m6 a: X
8 w* e! W7 x. d. p Q60.Allspice is made from:, k5 X( s+ q( C7 @1 v
多香果, 多香果香料是什么/ c+ }& a8 ~6 ?3 m$ y# z, `3 L0 o
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx9 }1 `# c8 N5 x$ u& x' d
A:A dried berry 干浆果5 k+ H& G3 U& i4 |/ _5 v6 F6 `8 h
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61.Which of the following are used to make a sachet d'épices?
$ M/ }7 `$ L8 ? q) K+ m下列哪些是用来做香包德épices?
) L o. W: t1 o7 D# h' }; ehttp://www.sachetcatering.com/6 \* L/ {( Q |0 h
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香- ~& g3 b. Q1 {2 s0 z/ Z( m: T
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62.Which of the following condiments are not soy based?
' e; T$ B8 {/ L2 j下列哪项不是酱油调味品的?- Z% q, e3 c' l: D* q5 B8 h
A:Wasabi 日本辣根) ~: b, m! b2 f# l
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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:* W i3 Q5 w7 i- w
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:; h5 ?# [. \, ]( r+ ~$ q
A:Pasteurization 巴氏杀菌+ J: d S, u% `9 R$ L
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64.Which of the following steps is not the correct procedure for whipping egg whites?- l! C- |) \& [5 d; x9 O! H- m
下列哪个步骤是不是正确的蛋清搅打程序?3 X( [7 g& F! r0 [9 t% v/ d
A:Allow to rest before use. 允许休息后方可使用。
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' j: t0 O# z( y# [" N" Q1 d3 C! N65.The weight of a large egg is between:一个大鸡蛋重量介于:/ D) I( T) I# F' o# E/ f
A:56g and 63g 56克和63克
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) B7 l) T. k. U9 s7 h66.Evaporated milk is a concentrated milk that is produced by removing/ y# {( [0 n+ J; M. E
炼乳是一种浓缩牛奶 是去除什么做的
7 U1 [. Y- Y1 ]9 qA:60% of the water 60%的水6 a8 g; K0 W" q% l# H
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67.A method of cooking that transfers heat through a liquid or gas is:
* `2 Z/ J. D9 E! H: d; g2 Y一种烹饪方法,通过转移液体或气体是:: P6 X* d% P3 `& L) E
A:Convection 对流2 I4 ^' }: @+ u3 ]
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68.The cooking of starches is known as 烹调的淀粉被称为/ J4 g8 i/ O9 [6 q# ^
A:Gelatinization 糊化! ]9 K# e6 W3 j
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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?
4 Z9 w# J% [- r- Q! `: Q* yA: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:( j0 R8 ~, B3 Q( L# b; o
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 ~1 v$ m" t' }8 D4 x! }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 \/ v- I4 e$ A2 F
A:Fumet 原汁
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& g# m+ d# w* d( i' Y! Q72.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
/ q) m0 ]. @1 OA:Carrots, onion, celery 胡萝卜,洋葱,芹菜2 K3 A- |! x1 b. Q; H6 ~- k" W
7 I" k6 _2 w: _# s6 s, D) l73.Which of the following is a principle not used in stock making?
# u! V7 P7 q% a# [! X/ y6 F下列哪一项不是用于制造高汤(低汤)的原则?
9 p, |$ v3 @( S2 PA: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
: w; \; K( o# fA:Remouillage 法语熬汤6 O' j i/ j, J$ K1 p- K3 C4 o0 I
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