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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:
/ l# a) H5 b" P" D3 s# L哪位厨师最早带来高水准浮夸的美食3 _% Z3 N- ]( U; `% F" k/ G) r
AAntonin Carême 人名 安东尼·卡罗美$ S2 S3 g" A: d A
- { p: J9 a5 q, D27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 t5 v( I" R: a" o5 g4 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 。
9 w( q+ ^' O- o! P G+ UA:Cast-iron stoves 壁炉
& ^% w$ b" S1 r9 q' n/ W8 g5 shttp://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:. H, l% U }( ~, Z. c# V5 Z
法国术语,用来描述roundsman,或摇摆厨师是:, c5 ?) k; w* \" h
A:Tournant 图尔南
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29.Another term for the wine steward is:6 ? N( }' d1 N
葡萄酒侍酒师的另一个术语是:
3 P, X8 ? }7 b$ r3 gA: Sommelier 侍酒师
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2 d) d9 Q- ^& f( {30.Molds, yeasts and fungi are examples of a:
) X0 a5 A; v+ l& E( @ d3 w$ n6 [霉菌,酵母菌和真菌是一个神马例子+ q) J; E+ C$ @* V0 B( d/ Z
A:Biological hazard 生物危害' ~: u/ v8 K$ k2 j% A4 \+ z
s5 c7 R: V; f$ u) i: G( B' F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; f1 B) W# ^/ v6 W- L5 t' B2 s) L: i根据加拿大食品检验局,食品的危险温度区在多少之间:
1 C5 a; k" \) a8 l/ GA:40° and 140°F (4–60°C) 4-60度
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0 j- K4 d" L3 ]: v& H32.All bacteria need the following for survival:
8 Z1 l9 ^* L1 S& [; }" d$ `. a. L所有细菌生存需要以下哪些内容:0 j! ^" z9 Y7 D$ g; h3 t/ M$ Q# b
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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8 X5 S% x; P& K+ b; c- i+ F6 d- ^33.Which of the following correctly represent critical control points in a HACCP system?
. ]# O- c7 p% w4 L以下哪项正确表示了HACCP体系的关键控制点?
7 g' ^4 a$ |" `3 `; oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating A- s2 v a" v0 q
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?* _' j, G/ G, A% f! x& m, {
下列哪一个不是碳水化合物的例子?) N8 Z5 r/ z( i5 i# w
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:
7 b- t: C0 d" N# R' L液体脂肪做成固体这个过程叫什么) j' {' j5 x2 `+ I1 U6 G3 ]
A:Hydrogenation 氢化! L) Q; s4 B& R" t) V$ d. W# f" {
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36.Which of the following is not an example of a fat substitute?
/ Y) E5 z5 v2 N; h9 K, e$ E7 G. y n下列哪项不是脂肪替代品的一个例子
$ M6 @7 I% s1 @$ T. B7 _A:Acesulfame K 安赛蜜K表, r% N/ r1 F/ H8 i& y+ |3 Y
7 I/ x5 |( y" A# B0 S1 N) H' I: |37.Health Canada requires that a product labelled "fat free" contain:& H# a V$ l. E9 Z; ]* l
加拿大卫生部要求的产品标有“不含脂肪“包括:
$ b9 n* E. v x, q+ Z! ^. GA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 G2 y" G2 o; d# [( q38.Which of the following is not a problem associated with converting recipes?
( S& j" N$ i {* n z% g下列哪项是不相关联的转换配方问题?, B! h& B8 Y& M" T
A:Unit cost 单位成本( j% ~: I* ` {9 X; I3 o K/ ?2 X" V
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39.The condition or cost of an item as it is purchased from the supplier is called:% d* [9 H- l+ w& S# f$ q
从供应商采购的物品的品质或成本叫什么- N2 \* |# M- e
A:As-purchased cost 购买的费用6 t. f& Z) j' U
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40.The amount of stock necessary to cover operating needs between deliveries is known as:% A1 O T# L8 k+ f9 |6 `
在新货到来之前用于日常所求的必要库存量叫什么
* V5 T. r& D" @' f3 kA:Parstock 基本日常最低库存* X, S& K4 a4 t
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! ?) N* v, ^2 E! J% n, z下面那个缩写是用来表明正常库存流程?* c4 U3 w3 B, P* E; G' p
A:FIFO=FIRST IN FIRST OUT 先进先出) \. ]( W7 I' `/ s
# t; p* z# ~* E. p2 g42.Which of the following knives is used to turn vegetables?
% f" l& c( x/ M) s' d3 G/ O& S下面的那把刀是用来打开蔬菜吗?# x6 u6 F( S7 B0 d6 `/ o
A:Bird's beak knife 鸟嘴刀
& ] M" I4 H3 |4 Q% b4 n0 [0 U6 }7 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird6 |& l' ~, O* A7 |; j
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43.What is an instant-read thermometer best used for?: q( i: |* l6 P8 v4 O% u
即时读温度计最好用于那方面?. z/ O4 ?# ]" b" k n- p0 l- }
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 e9 i: C( B1 h, ?; ^, s
) n! d. P4 a9 u& T; T44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?& A' g4 W5 }6 y3 g' G
下列哪些金属材料受热均匀,通常用在铁板而且非常重' s1 l* D, R$ x1 [# B/ ?
A:Cast iron 铸铁( @ o5 _6 y. e e, V: |
1 Y* ?$ u0 {. L% I6 y45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
2 V7 j/ A- b# H哪件装备下面有一个可移动的碗和一个S形叶片?
5 Q S T7 C+ B4 cA:Food processor 食品加工机
! c1 y4 T* ^4 ?7 q& V+ S0 I, ^# Yhttp://www.google.com.hk/search? ... iw=1263&bih=5725 Q7 Z' N7 i* } `
6 ?/ {! G! H/ N- i5 A3 L$ R46.Which of the following is not a rule for knife safety?
# _$ Q& M8 U( q+ _" t1 O% n下列哪项不是用刀的安全规则?
8 _; K2 M1 h o t7 CA: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:! i) z" j8 a' U# e0 O
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?& L% Q5 V; D7 V4 f4 Q0 ~4 _: D, J: l
A:RondellES & [9 Y7 H- i# q, ], z- c9 B. Y9 r
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting( S' Q* F+ h6 \+ R/ E, r$ h
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48.Which of the following is a diced cut used to garnish soups?
7 H! o4 V( ~5 f5 P6 \下列哪项是切成小方块用于汤的装饰?: C" p$ B- l3 a$ h
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm2 c; ]# V! j6 w5 w i6 L6 f' W
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?9 X+ c* l. _, H6 u) Y
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!!——
5 i7 F6 Q8 L4 \$ U& C5 B4 \( lA:Gaufrette ) W: D6 v h: B% j7 h$ p l0 s
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! G8 i0 S, |; f" a
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5729 f6 s- S( h/ }( ?6 ^
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572: `) w' c0 j6 V0 n! k
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ @, d7 H% u% O! ]! X2 p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)
7 D+ d" L% m) s" lA:Cilantro 胡荽叶 香菜/ M+ l) X! E- s
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; w. t0 E* ]; O, x# p# V60.Allspice is made from:6 O5 `6 Z' w1 W/ R7 t/ @0 [1 C
多香果, 多香果香料是什么
- z$ s4 h. K8 E9 G4 D, Fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 f* F7 \& A+ YA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?6 r& \3 l+ o3 |) g
下列哪些是用来做香包德épices?
6 I$ V5 |7 J+ L" `5 c. A3 Yhttp://www.sachetcatering.com/( s: g2 I1 v: d9 j+ C
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香" x, _ T3 M" ~2 V5 Q% i
* G# o7 P( n0 d9 f! ]4 M# |, {' B62.Which of the following condiments are not soy based?
+ M e; G) M* F5 Z下列哪项不是酱油调味品的?
9 T' e5 t2 L0 C! l0 v& p/ O4 WA:Wasabi 日本辣根
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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:
. U, L% Z Y" ?0 K; o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:' Z6 `7 q' f* f' X7 [* y8 Y8 l" g
A:Pasteurization 巴氏杀菌: l( `+ a; j% R0 P
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64.Which of the following steps is not the correct procedure for whipping egg whites?
( P+ Q% a) ?# p6 r+ D" R+ f: s7 O$ c下列哪个步骤是不是正确的蛋清搅打程序?; \* X) {6 o7 z7 b
A:Allow to rest before use. 允许休息后方可使用。
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3 N$ `% w8 ~ v" @! l65.The weight of a large egg is between:一个大鸡蛋重量介于:
# z }" ?4 \: h; F. qA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
1 ]) Q3 a8 \7 y! I炼乳是一种浓缩牛奶 是去除什么做的9 K) ^6 n2 o9 U, \3 e
A:60% of the water 60%的水8 A: | \ ?( L5 b
8 w- |- x- I# [/ J8 l& c5 i9 U I1 |1 M67.A method of cooking that transfers heat through a liquid or gas is:
2 c. {3 [& X7 }一种烹饪方法,通过转移液体或气体是:
; V! n3 s2 S2 i0 m) p8 S) v! EA:Convection 对流5 T/ x4 F8 J; V1 M1 o' E' |: L
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68.The cooking of starches is known as 烹调的淀粉被称为
# M- P7 w- m8 Y' |3 P* {) {6 ~A:Gelatinization 糊化
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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?5 A8 T) _3 p/ m, u8 }
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:- g8 H( H$ E+ Z
A: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* w% F1 J+ d+ u* k8 r6 R
A:Fumet 原汁
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: ^2 n3 _4 C' M* c- i72.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
* l# I0 v" f, f o: z9 FA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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7 I( I; m* p& E& [ _5 A' V" Q- F" K73.Which of the following is a principle not used in stock making?" c4 G# P( ]3 I- I. r4 Y. l
下列哪一项不是用于制造高汤(低汤)的原则?8 w# e- A4 z! \+ o2 K( b
A:Start the stock in hot water.开始在热水中操作
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& n( p$ G- T6 q" @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
5 m; I) R# D P( I! v# sA:Remouillage 法语熬汤
3 V y7 I7 _3 s$ D7 ?0 Zhttp://www.haibao.cn/blog/post/176242.htm |
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