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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:
5 X( |6 I: K( K* W9 H( X' w# x哪位厨师最早带来高水准浮夸的美食5 _, ? D7 i& Y; s0 l9 n
AAntonin Carême 人名 安东尼·卡罗美
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6 {8 V- v. [% s4 i* P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 v9 e' V) h0 n+ C3 V, f- Y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 f3 C" O, K& L7 d2 CA:Cast-iron stoves 壁炉0 r2 W5 J8 ~! }4 B4 B( `3 X1 T7 y
http://www.usstove.com/products.php?id=68 W9 D2 t' K- `7 D. N; [: i" L$ ~: b
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28.The French term used to describe the roundsman, or swing cook, is:; s) u @( ?- Q! s5 i, Q) c
法国术语,用来描述roundsman,或摇摆厨师是:" _9 `, I U" S* c. ?2 }! [6 z
A:Tournant 图尔南
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29.Another term for the wine steward is:9 T7 R8 W* B+ v ^( R! ^9 I/ G! a" H0 S
葡萄酒侍酒师的另一个术语是:$ E, D% r3 J) a$ D/ @; w* K% r' q
A: Sommelier 侍酒师; ^( r3 m' l7 {3 o. a, P( B
2 Z- t1 b% x I4 f3 `30.Molds, yeasts and fungi are examples of a:) q) N) X; [# x, m9 J0 R' Z
霉菌,酵母菌和真菌是一个神马例子
* R, ?) Q/ H- ?: T6 \+ PA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:- k. q$ ?$ u H1 c/ W& i
根据加拿大食品检验局,食品的危险温度区在多少之间:
) D' j) b, D; x7 V8 S1 V4 `$ x. g, |A:40° and 140°F (4–60°C) 4-60度0 N; K+ t2 a5 `* X- f7 z
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32.All bacteria need the following for survival:( p3 m2 Y* R- m6 y
所有细菌生存需要以下哪些内容:
$ Y" d( W. @+ P/ W4 `A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?' h6 P- q, C4 t5 D" X
以下哪项正确表示了HACCP体系的关键控制点?3 Y+ u) @. M; \9 {9 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 ]' R# }% }# q5 T9 w5 j( X食谱,接收,储存,准备,烹饪,保温,冷却,再加热: B! p1 U0 h" k) _5 g T
! F8 j) g3 m% K7 F, d34.Which of the following is not an example of a carbohydrate?! D5 r1 M' w& m4 ?, R
下列哪一个不是碳水化合物的例子?8 e4 t( ]- b4 n1 |$ X: k h& I
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:
9 x$ m8 b. Y/ d! J液体脂肪做成固体这个过程叫什么8 d' Z, S% x' _' n
A:Hydrogenation 氢化
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/ h4 o* Z0 }. v0 o8 Q* D; T, ]) X3 _36.Which of the following is not an example of a fat substitute?/ K `& Z; P+ b
下列哪项不是脂肪替代品的一个例子3 \7 d& v* z+ k) G5 K0 D2 e
A:Acesulfame K 安赛蜜K表
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3 R4 w% M4 l+ y37.Health Canada requires that a product labelled "fat free" contain:. N6 q- e( ?/ h* \8 b) |0 y
加拿大卫生部要求的产品标有“不含脂肪“包括:
! @) N ~. N1 I4 F* F9 b' eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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6 ?+ \7 I! z- D0 x38.Which of the following is not a problem associated with converting recipes?
4 W" }! p$ [! q$ J! x. \下列哪项是不相关联的转换配方问题?
) h! S# N! w+ r/ I- ~ h! o( QA:Unit cost 单位成本8 R+ Y! z3 A2 s, J7 S# o4 f: d
! p' F0 A# S6 y$ F" u& { _39.The condition or cost of an item as it is purchased from the supplier is called:! F) r; Z/ Q7 D& b5 A9 V
从供应商采购的物品的品质或成本叫什么
$ S3 p+ }0 d0 F/ @. ]+ RA:As-purchased cost 购买的费用$ i2 R9 k g+ a* a- n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:+ q+ i) Z8 m$ P; p( }2 w
在新货到来之前用于日常所求的必要库存量叫什么
7 x* B, h& c$ bA:Parstock 基本日常最低库存# y3 U0 y7 R4 y; `0 Q
- V& q$ d; V+ S5 ]! r1 R1 n! [41.Which of the following abbreviations is used to describe the proper rotation of stock?, b0 y, F/ K, A- c7 B
下面那个缩写是用来表明正常库存流程?
: m. H. o& R3 A9 h" jA:FIFO=FIRST IN FIRST OUT 先进先出
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, `, z6 T, P9 P- f o2 D42.Which of the following knives is used to turn vegetables?/ G/ F; t6 q, C! r4 @
下面的那把刀是用来打开蔬菜吗?# j) R- j: h* H8 v4 o. A- C+ E
A:Bird's beak knife 鸟嘴刀& I$ ]; ?& c- g: L% B
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird/ M2 I& d/ A o1 k/ ]& T3 _! D
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43.What is an instant-read thermometer best used for?1 A3 _. }/ k+ v% {. `
即时读温度计最好用于那方面?1 r0 A0 R, C. }: [' b p# ?: X6 S2 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ h( C% J' p+ X) w- a& _44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?" F1 a: x, h9 \
下列哪些金属材料受热均匀,通常用在铁板而且非常重# R, v9 u0 ^/ v, A {( v/ G
A: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?8 k+ ? c1 K) f2 j' y
哪件装备下面有一个可移动的碗和一个S形叶片?1 o8 Y" o" ?* g8 v( L
A:Food processor 食品加工机6 o' m% @+ Z* |) V( g5 W5 K
http://www.google.com.hk/search? ... iw=1263&bih=572& `% m$ j+ i6 [8 T& a
/ k5 J) ]4 w7 N' \46.Which of the following is not a rule for knife safety?
" p. a$ L! p+ P4 |1 Q* r6 x下列哪项不是用刀的安全规则?
& d' f2 b* [/ nA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀1 h1 l- m7 t; d$ l% \# S; I
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 J M" F+ F4 n- J把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
0 S' z$ _+ x5 D) O h0 z5 b0 NA:RondellES
4 |6 Z3 N; A* o' H* k" T) X- chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 Y" K% @+ z) B P* N
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48.Which of the following is a diced cut used to garnish soups?& {/ X, S, T4 ~5 q- e2 }1 y' n
下列哪项是切成小方块用于汤的装饰?
3 L% h! v! M1 ^) R: LA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
& A4 | E4 V0 y k) T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?' `1 u& h4 G$ q# C! x
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!!——
7 y0 x7 k2 r* @3 ~A:Gaufrette
' ]# j7 m# _9 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 y. u8 }, I% V# ~9 ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: q b( C' U0 I# I4 s0 tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- ^* K6 Z1 [2 A& E# w8 P t o' ?
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 N7 {7 |9 a' p; V& c; \3 D. R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)
6 k( ^2 Z6 `. I: T- AA:Cilantro 胡荽叶 香菜) n8 C3 B& Z! l. U! [/ A. W
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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/ I2 i" t( k& M$ a60.Allspice is made from:" `$ h6 s: X* [& G6 M
多香果, 多香果香料是什么
) D# W' {; ~. N- Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx; {& q, g5 c- r3 o/ v; ~0 M9 R
A:A dried berry 干浆果
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1 P' k, u4 e+ K+ P# r2 @5 n H61.Which of the following are used to make a sachet d'épices?- V1 W0 d1 f- b# r; R6 P) D/ j
下列哪些是用来做香包德épices?' W j* R+ R! X* |0 ?
http://www.sachetcatering.com/
- m( M& V3 l1 z" a5 YA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?1 F" Y0 l7 f# _1 r# s# N) x( N+ m( O
下列哪项不是酱油调味品的?# R: x: S \! ]( Z/ F( w4 p, u. w
A:Wasabi 日本辣根 F6 z | l' L! h6 `& s
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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, p: r+ `8 X% _
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:
7 q% T( g/ h$ EA:Pasteurization 巴氏杀菌) G0 ^0 D' j& M) i* k2 U$ n0 D2 l5 y
" X; J& {3 U) R/ t64.Which of the following steps is not the correct procedure for whipping egg whites?6 d4 ~$ d! N" t* ?2 u) l9 z) V
下列哪个步骤是不是正确的蛋清搅打程序?
Q* P, A: K. x) \# PA:Allow to rest before use. 允许休息后方可使用。$ K7 y) @- h9 R! K6 e
3 W( T# Y5 P4 s1 F4 S* @65.The weight of a large egg is between:一个大鸡蛋重量介于:- b2 s( A3 h( j
A:56g and 63g 56克和63克
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- t1 R# q% V9 K' X* s& _0 S* y66.Evaporated milk is a concentrated milk that is produced by removing
- V; o' n4 I; Z6 B: ~) V# |( Y5 T f炼乳是一种浓缩牛奶 是去除什么做的
9 x6 H/ Y( T6 z* z5 [1 MA:60% of the water 60%的水
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1 y5 Q9 y% T: ] `3 a67.A method of cooking that transfers heat through a liquid or gas is:
- }( @, c; u2 x L' u& l; L2 `一种烹饪方法,通过转移液体或气体是:
+ d6 z, @, u" i) x. T+ J* Z8 pA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
0 U* ]% G" w; D. MA:Gelatinization 糊化: k8 Z; O& ~& \
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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?
& ~. P. f' S- [6 y3 l4 R( w! A h+ a SA: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:
0 Q9 B8 a; Z% ]4 G! NA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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9 {; T7 M) T+ n8 l0 a
A:Fumet 原汁
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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
3 m' v. W/ J- a- H1 E) l0 e4 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜( a: y+ @& _6 C) Q. x" [! f& ~
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73.Which of the following is a principle not used in stock making?3 R8 t5 G5 Z- M+ W, c
下列哪一项不是用于制造高汤(低汤)的原则?
- v# R) _9 m5 c. t2 a; j- yA:Start the stock in hot water.开始在热水中操作% Y, f! h8 ]% Z% F, r3 @, _
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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 S" Z- x4 t# x0 ~
A:Remouillage 法语熬汤% J6 f" }7 a& A4 i
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