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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:
8 P: @9 A6 U V% Q9 n. Z" V哪位厨师最早带来高水准浮夸的美食
9 o' h# t3 M1 E# y9 }, q( Y, eAAntonin 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:) ^# t i x. @
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
! a6 T5 A" Y1 ^0 [; \A:Cast-iron stoves 壁炉9 R% G* Z. p3 z# H" l! X: }2 k
http://www.usstove.com/products.php?id=6+ ?" r/ f, u2 m! \% v
- }! S. b' U* u- ~" u, q28.The French term used to describe the roundsman, or swing cook, is:# H- h" {0 I3 P6 u
法国术语,用来描述roundsman,或摇摆厨师是:
" q! U0 c+ p8 n* A- J* V) vA:Tournant 图尔南
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29.Another term for the wine steward is:3 S1 v3 Z8 `+ O& \( J( ^
葡萄酒侍酒师的另一个术语是:
- l4 N4 L) v3 @9 aA: Sommelier 侍酒师& p9 j1 a5 ]9 K/ e
' M+ _# F4 e5 v, X. M; K: m+ M. J30.Molds, yeasts and fungi are examples of a:
5 v+ x3 X" S c: @2 d4 J0 ^: y1 l霉菌,酵母菌和真菌是一个神马例子
, M$ y4 Q# D+ s x/ DA:Biological hazard 生物危害; M+ k- a# h5 [% `1 Q
9 G, q# h: Q A* ~& v31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 [' K6 j' r, v0 W+ W2 G根据加拿大食品检验局,食品的危险温度区在多少之间:
( x( L4 k3 R' D. ]8 C g0 _A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:. y* V9 ~8 J0 N- a
所有细菌生存需要以下哪些内容:- R; `' |/ p. n4 c: u' {
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?' N7 A/ I9 R/ L$ t! x8 ^1 O
以下哪项正确表示了HACCP体系的关键控制点?
) p# j- F2 J- \1 i! HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ) U# i" ]4 G' p i2 {9 N3 q
食谱,接收,储存,准备,烹饪,保温,冷却,再加热* P. ]( M: j1 P1 [9 u
: b: D4 a( u& H& w. |34.Which of the following is not an example of a carbohydrate?
5 v! @) Y2 D# Z下列哪一个不是碳水化合物的例子?
$ c( f q6 Y# ^. |$ K3 cA: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 c1 o; u- c8 E& i! r
液体脂肪做成固体这个过程叫什么4 p3 t+ ~6 I" k1 t0 c9 n O
A:Hydrogenation 氢化6 r8 S' l9 h1 x0 m% K' d
+ e* N; w; k: \' b36.Which of the following is not an example of a fat substitute?
& j# Q J8 C b+ m- j下列哪项不是脂肪替代品的一个例子" D! G/ \# S7 _; z
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:8 d/ R' `# I3 A6 [0 e
加拿大卫生部要求的产品标有“不含脂肪“包括:
, F$ G3 l `9 W+ ]* b& zA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
1 J! \+ O2 X4 ]2 k. m# v# a L下列哪项是不相关联的转换配方问题?, U7 u6 P( M! E) T/ W" ~
A:Unit cost 单位成本
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! |( ~+ i" I' A- P. E39.The condition or cost of an item as it is purchased from the supplier is called:
) p; y) G8 T7 F从供应商采购的物品的品质或成本叫什么
\ ]3 \9 p' R7 A3 l3 fA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) a+ k- x# b1 t" w4 @- w o% E
在新货到来之前用于日常所求的必要库存量叫什么2 g, R" A! c* i
A:Parstock 基本日常最低库存! ^3 c B. W# V( o
+ T; n; r6 I% u3 S0 {41.Which of the following abbreviations is used to describe the proper rotation of stock?6 |# T! n2 \. V+ x1 X B% q
下面那个缩写是用来表明正常库存流程?8 @" x; _2 p* A
A:FIFO=FIRST IN FIRST OUT 先进先出! [) t$ Z% V0 a, ?' e8 B
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42.Which of the following knives is used to turn vegetables?2 L% P/ q' H$ N. m* c1 b
下面的那把刀是用来打开蔬菜吗?
2 I1 S2 \& G- F N" N+ B3 j k2 UA:Bird's beak knife 鸟嘴刀
4 O- d. w8 o E/ n! |# C/ ~" S- Lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird# `) t9 F# V! f$ A
0 |6 X8 E% W4 c: A! p$ H' T C43.What is an instant-read thermometer best used for?- h# _ [- I4 h, i, |2 E! g0 T
即时读温度计最好用于那方面?% o9 e7 P+ {5 m, @' m# J# t7 |
A: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?
- Q7 T5 ?3 h$ H0 U9 @, |7 V4 G下列哪些金属材料受热均匀,通常用在铁板而且非常重* ~# G+ W& n5 k n& Z
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 L: r. p3 ]/ O1 k8 e! \哪件装备下面有一个可移动的碗和一个S形叶片?6 ~3 y# l8 ?' t" b/ w# `
A:Food processor 食品加工机
: y! `. e# A& ?; _2 Chttp://www.google.com.hk/search? ... iw=1263&bih=572
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7 r" V$ U# |& X46.Which of the following is not a rule for knife safety?$ r, k2 D2 p j0 s$ e
下列哪项不是用刀的安全规则?: J1 @8 {' g: l: n$ A b
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀' b' m4 \% O" n* l1 ]8 M/ e
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
8 N; s& T0 P7 n5 \! f把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' x7 V+ J; n( l V! t; c" m6 F
A:RondellES
" n, l+ o) x9 `1 q) @7 yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting d1 m& H# X! ?5 N" E9 b8 E
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48.Which of the following is a diced cut used to garnish soups?
7 P0 Q( p. V0 Y1 Z& [下列哪项是切成小方块用于汤的装饰?
' u8 z! V. w6 n: \' P: f& A gA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm) l1 y$ D! t8 u9 L9 `! d `1 \
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 `& \# H: A9 n- O: a2 U- u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!!——* C$ G' ?. N u( j, m! w
A:Gaufrette
5 R* k; g/ I; t& k ^( Z- Bthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 I8 |8 z( M a3 T2 Hmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: ] J, J& {( h; N& L# @/ U
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) L4 c# m; h9 h5 N+ p7 k0 x* r) n
& S+ T3 C( n; e$ o8 C( [% a- [50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley? e9 U8 q$ d" T& H1 q$ D
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)5 P% T4 o" L' S8 F! h( g. i5 z
A:Cilantro 胡荽叶 香菜6 }* ^% F% W+ n$ z( S
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
4 [8 e( ]' k* _ 多香果, 多香果香料是什么& @% Q; D m! c, z7 v
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 n; d$ |( ?$ E9 [. c$ d& A" \9 a
A:A dried berry 干浆果! Q& [+ t- Z- r9 Z6 M4 D
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61.Which of the following are used to make a sachet d'épices?& R0 L' {- d& _1 Z. S
下列哪些是用来做香包德épices?7 x: }" d% R$ C0 ^
http://www.sachetcatering.com/
0 F1 E% ^) \3 N8 [0 ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香. S U- B( o* X: X; @8 r( [& p
, D8 a; o' v( `0 ?8 x; x, Y62.Which of the following condiments are not soy based?% B9 V' J0 p4 e: }1 x. r2 M: C
下列哪项不是酱油调味品的?$ M" r8 ~: k4 ]
A:Wasabi 日本辣根
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1 z& X. J" L/ [: U$ w, F$ _ M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ k5 L0 x$ i. q0 d( D: f' 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:' f3 p) r% W4 ^. N" e
A:Pasteurization 巴氏杀菌: _1 Z. |- y F9 F# g" R- S! l
4 C# d5 n: p# E: K64.Which of the following steps is not the correct procedure for whipping egg whites?
+ B; ^9 n$ P/ A5 s w下列哪个步骤是不是正确的蛋清搅打程序?/ m! L( c8 n' N4 s6 Z
A:Allow to rest before use. 允许休息后方可使用。
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3 _/ m" |7 r0 S8 J& d65.The weight of a large egg is between:一个大鸡蛋重量介于:2 V, ~, u" `+ k+ c& S8 S! H
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
$ N& E: ~. q. _* {6 v( q炼乳是一种浓缩牛奶 是去除什么做的
# Z1 @: P; T5 v/ X. g7 d8 ^6 @( ZA:60% of the water 60%的水3 R6 W. p0 R; V- L6 ^( o+ N, n
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67.A method of cooking that transfers heat through a liquid or gas is:2 L/ S7 C7 I) {; C& E, t
一种烹饪方法,通过转移液体或气体是:- U; f2 y3 P+ q- y
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
$ q# G. A$ S' _# iA: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?) O, Y+ O. r; ~5 D
A:Braising 烤
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4 Z4 E9 b3 u' n: N# h5 m70.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:6 F p/ b2 q6 _0 R. ?
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理9 j l5 q; Z0 _+ b# r; W
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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
+ T$ T) p1 j( O( \, NA:Fumet 原汁4 f5 x/ \* c# U" M) W7 C( C
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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# c1 \# W0 S( ?" V: N+ x' |/ R
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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73.Which of the following is a principle not used in stock making?
* L! c9 Y: ^4 r0 }, Z9 l+ {0 Q下列哪一项不是用于制造高汤(低汤)的原则?/ Z# O- K0 z5 c. ]+ N! g* ]
A:Start the stock in hot water.开始在热水中操作* b+ {7 S5 U0 K+ k# i
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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
5 |. b* K# n! f+ r2 b& JA:Remouillage 法语熬汤
! |+ t' H: K8 l! `9 w/ b6 Ahttp://www.haibao.cn/blog/post/176242.htm |
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