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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:
0 q' y0 e0 A6 w( ?9 x' U哪位厨师最早带来高水准浮夸的美食% [2 x6 B8 T! w5 r1 ?3 l+ B
AAntonin Carême 人名 安东尼·卡罗美
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! V( W, @% a' T: {( q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 \1 z6 L1 _. }4 ]6 E: D3 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 。: C: w* S2 Y) F; J2 @9 Z
A:Cast-iron stoves 壁炉 c% @$ k6 f+ F. `3 C. q: N1 W0 l) ^
http://www.usstove.com/products.php?id=6
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7 p% a! g! N6 ?4 S28.The French term used to describe the roundsman, or swing cook, is:5 r- s1 u7 c* _. K, K+ e7 g
法国术语,用来描述roundsman,或摇摆厨师是:
/ u6 I) E; U$ o# o* qA:Tournant 图尔南
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' F- n% a/ E/ D; C n29.Another term for the wine steward is:
% j2 r6 o! {' X" s1 V% j葡萄酒侍酒师的另一个术语是:
$ N! E+ Y0 @7 ?A: Sommelier 侍酒师
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1 j, S; l Z" A0 U# v30.Molds, yeasts and fungi are examples of a:8 w- V2 l6 _ J2 x& ^
霉菌,酵母菌和真菌是一个神马例子$ `) [5 s5 B, V8 B# ]8 e
A:Biological hazard 生物危害: Q* s* u; O' M
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
2 y. R0 P" T, l q4 o! ^5 H根据加拿大食品检验局,食品的危险温度区在多少之间:* y8 ~ |$ R" X
A:40° and 140°F (4–60°C) 4-60度$ D- G* R* i1 r: |
5 M3 U+ W' Q) R' h) C# M+ T32.All bacteria need the following for survival:9 \5 V: [. I3 @3 P
所有细菌生存需要以下哪些内容:
9 p- P3 R" R' d' HA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值6 u: \) n+ x% S, z/ m# X. d
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33.Which of the following correctly represent critical control points in a HACCP system?
( H) M" |3 ]- B( q! I7 d: ]- b以下哪项正确表示了HACCP体系的关键控制点?
% K3 b: p. |: x3 N) ?A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# q4 d9 F8 L$ M( A# L1 V食谱,接收,储存,准备,烹饪,保温,冷却,再加热6 S6 J% V$ T' ~% G2 V* m
! a2 u$ _8 l9 u' ^ n34.Which of the following is not an example of a carbohydrate?" W) j0 F0 v1 X$ B3 V6 B
下列哪一个不是碳水化合物的例子?
0 P! V0 g5 U" J3 U' DA:Essential nutrients 必需的营养物质
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2 S/ }3 v' a* P' m) }. e7 u) Y9 j! i- q4 N35.The process by which a liquid fat is made solid is called:
, o0 E, o6 v4 l液体脂肪做成固体这个过程叫什么( k" @, m% `1 x. R! j9 s" G! r5 i% l
A:Hydrogenation 氢化, H: g$ j* _6 q' `- X" A
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36.Which of the following is not an example of a fat substitute?! a2 z9 z! x& B$ i; J
下列哪项不是脂肪替代品的一个例子
% T8 z, E7 U6 T) [4 I ?4 iA:Acesulfame K 安赛蜜K表5 g$ g$ O# m" H/ W# I( T. W
P3 z4 e4 q; s: U' T( h8 v37.Health Canada requires that a product labelled "fat free" contain:
( h- o' ]- m% l# f, M2 S/ x# B加拿大卫生部要求的产品标有“不含脂肪“包括:
- @8 i' Z& E- `& n3 QA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 C2 O; l2 w1 s4 a R
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38.Which of the following is not a problem associated with converting recipes?
: H( r, a1 K( D G: W" j- J4 ^- o8 m9 u下列哪项是不相关联的转换配方问题?
7 l9 C+ G: N- H* } u% o) MA:Unit cost 单位成本9 a# {7 j' r! W: h1 Q8 t6 b9 G
9 i( K$ ], m' X8 @3 C39.The condition or cost of an item as it is purchased from the supplier is called:
1 w& \& W u* d, T& Y从供应商采购的物品的品质或成本叫什么! N) l* R6 g* B4 p1 R$ h3 F
A:As-purchased cost 购买的费用
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- w$ L; d1 g- [1 I40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ f* T ~8 t. R% e. V在新货到来之前用于日常所求的必要库存量叫什么
# }$ o1 H" m/ B6 T6 cA:Parstock 基本日常最低库存
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- n6 u! C' }; v2 a& M( ?9 J+ ]2 \5 q41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 k+ g4 y1 Y8 g: m3 n下面那个缩写是用来表明正常库存流程?
4 t" T" _% E1 }) qA:FIFO=FIRST IN FIRST OUT 先进先出1 F$ R" Z4 U! j( u2 t3 B- H
7 `9 t' }& J; s% I5 n: h- ~! E+ T0 O42.Which of the following knives is used to turn vegetables?# x3 N5 g9 A! w6 r! }+ A
下面的那把刀是用来打开蔬菜吗?7 D# E9 ?1 d5 H' n* l' J
A:Bird's beak knife 鸟嘴刀
, L" u2 X4 |+ G* \# d# Fhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird1 x2 e$ v: z4 c0 q& f# A( j+ @
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43.What is an instant-read thermometer best used for?, X1 J6 s% g/ i% R7 Q
即时读温度计最好用于那方面?
) F6 L$ r9 }7 Y; K% E% J' Z# e" qA: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?. F$ ~& \/ U& J* h1 }8 ~
下列哪些金属材料受热均匀,通常用在铁板而且非常重
5 d/ K" D) M5 H( Z$ X% kA:Cast iron 铸铁: M& l2 O" T0 m
- X: O4 m) j9 Q, u45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ O6 s, l. G! m7 n9 E
哪件装备下面有一个可移动的碗和一个S形叶片?. `, g1 o. U a; d' u+ c
A:Food processor 食品加工机
, Y4 z& e. j, l- {( [http://www.google.com.hk/search? ... iw=1263&bih=572; _9 R3 v8 p7 C W* D) ]
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46.Which of the following is not a rule for knife safety?
* t* Y, N$ ^: ~$ q下列哪项不是用刀的安全规则?7 M# S& ]. k7 j3 T' S$ x
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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: j8 c& Y! G2 u9 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: |2 L. q k6 N; o1 G把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
( y7 q" h2 F9 r7 eA:RondellES
/ G# A: S% t" b2 i9 y9 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting; u/ Z5 y/ Q9 q/ S; A* R: y: w
: N. @. A( }+ J, S. t. j; f48.Which of the following is a diced cut used to garnish soups?
7 Q4 e7 @/ v. s- N7 ^3 o2 Q下列哪项是切成小方块用于汤的装饰?2 V" o( d& d, O4 J1 ?
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) B% h4 b/ ^( B$ ^4 n7 R
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! V' K9 z5 y G2 h( H' g8 x/ v. g/ c
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!!—— b) o5 W. K$ g6 S' o8 R
A:Gaufrette
& z8 i' s% G @; I+ l! F$ Mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 i. j: z: }5 kmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572$ Z! f+ D3 q+ B5 j+ b* ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572" ^1 W! q+ g2 J' M; E- ?1 Z# E
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( e+ Q# {' \; G( e
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)
/ ] H% \8 \( K+ G7 t" {A:Cilantro 胡荽叶 香菜0 K# ]0 X4 }' B+ ~3 p5 Q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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& ]" g& l8 b5 [6 b; P/ k: @+ y60.Allspice is made from:
# }# [' k* w2 |1 R# f! k0 m; M w% a6 R 多香果, 多香果香料是什么
+ i( Q5 k) g! @) r* Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx' ^" }) }7 B" e( {' q
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
" G% W/ h' ~) s下列哪些是用来做香包德épices?
' a1 v, k: o; K, t) phttp://www.sachetcatering.com/ s# U; I4 I) e% n$ ?6 j
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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/ q( g# |/ S& l+ S# P62.Which of the following condiments are not soy based?
: t6 T2 s `5 A* V下列哪项不是酱油调味品的?
9 u7 }0 Y, e0 x% q/ \A:Wasabi 日本辣根
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4 Y9 S2 @$ Z$ A9 y. t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. ]) r$ d9 `! G: p* R: d \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:) G! g6 m. i y+ S- l$ l E" I
A:Pasteurization 巴氏杀菌; t7 Q$ l5 w% _0 J: ]
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64.Which of the following steps is not the correct procedure for whipping egg whites?: P) ^- z1 z4 G5 p5 }+ S% I3 d+ }
下列哪个步骤是不是正确的蛋清搅打程序?+ f* E; y# t' A6 v
A:Allow to rest before use. 允许休息后方可使用。* [% }$ ?5 z4 y# u
9 i! H3 M* S7 P65.The weight of a large egg is between:一个大鸡蛋重量介于:: i6 ?. h1 x0 I# ?* f
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing7 n; H- R Y( L* v1 m2 b/ g
炼乳是一种浓缩牛奶 是去除什么做的+ Q9 B! ?- n& ?- z; \+ _
A:60% of the water 60%的水' R ^* c9 U: R \& w' _2 b
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67.A method of cooking that transfers heat through a liquid or gas is:
, t, @8 l4 W! {2 ~$ w* U5 w( @一种烹饪方法,通过转移液体或气体是:' \1 n% }! M* }' k% p
A:Convection 对流
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1 d( {) \9 ` J a/ y68.The cooking of starches is known as 烹调的淀粉被称为- ?/ |2 Y) `7 n, m$ {- H
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?
0 [/ M4 K( l1 O& y( m$ VA:Braising 烤7 }7 Y9 F% A( `# o
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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:
3 F( G" q+ r1 w- G* dA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) C9 G& U/ h+ R8 ?: {
6 ?. z* Z1 F; i1 G# B, L71.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! v4 O8 ^& w+ F2 h+ j! a; y1 _
A:Fumet 原汁9 [" {* O+ s3 x6 p9 W, S8 m6 _
! ~2 `/ |) m, u6 Z( c72.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
. e( h ?1 N5 v5 |+ {A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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' h# [7 }2 x3 U1 O73.Which of the following is a principle not used in stock making?
8 E$ z" C. K1 N1 J4 U! k3 @4 ~下列哪一项不是用于制造高汤(低汤)的原则?
! W" y F. ] N J0 z0 \A:Start the stock in hot water.开始在热水中操作! i) o& k. K1 H/ U5 w& @: P
6 v3 ?6 @* m7 P0 ?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7 I& d' a5 H4 `5 m5 b
A:Remouillage 法语熬汤
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