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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:
9 v* o/ \0 r( X! U% a# T, l0 F! d哪位厨师最早带来高水准浮夸的美食
3 t+ I, C" h6 Y& Y8 O% d: M; R# gAAntonin 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:
7 M; v! U7 x6 d! N0 r3 v7 M2 ~7 W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% |$ R. I( D1 l$ o s* \
A:Cast-iron stoves 壁炉+ u; Z8 |: G5 `5 l, o, d8 D2 k' j
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
1 D- d% q X, q, w* j) B% l法国术语,用来描述roundsman,或摇摆厨师是:
: n8 _( M6 u- BA:Tournant 图尔南' Z3 a3 o' G2 h/ J/ U9 x
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29.Another term for the wine steward is:
5 ?! U9 F- h2 O$ H/ A6 ~葡萄酒侍酒师的另一个术语是:
) Y" Z/ h( \2 q, QA: Sommelier 侍酒师6 D- `0 ~' C! k @
! N: N) a' Z z0 j4 n4 b! V; H0 B4 W* d30.Molds, yeasts and fungi are examples of a:+ T/ t" M. f4 e$ E9 N
霉菌,酵母菌和真菌是一个神马例子
' \) K1 ~8 S5 GA:Biological hazard 生物危害, T/ Z8 ?/ ~# h; }. l
' v. {/ N+ l* H" _- D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 u9 M+ p5 \8 h# \5 _4 e! S7 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 \$ g3 k; z' V. m4 A+ RA:40° and 140°F (4–60°C) 4-60度( M: G& B2 d5 C
( }, c; Z# Y8 F+ d: l! j32.All bacteria need the following for survival:
* x- V3 e7 v3 S5 N- ]. I0 K2 r所有细菌生存需要以下哪些内容:
. Q- F3 _: I) X* |8 @/ R* I7 TA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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% o4 B" x9 J0 Z9 [2 T/ X0 g33.Which of the following correctly represent critical control points in a HACCP system?5 M7 u W0 f; S3 y( p/ ^( c% l
以下哪项正确表示了HACCP体系的关键控制点?
# b8 @% I6 V; u* f e0 WA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. J- z, d. @8 q0 _+ V食谱,接收,储存,准备,烹饪,保温,冷却,再加热/ T. Y3 R& Q( c# g* v
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34.Which of the following is not an example of a carbohydrate?
5 d) v( N, j) ~2 H+ `下列哪一个不是碳水化合物的例子?
) F( I' D: _1 C6 G6 M/ DA: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:
# e" }" \* X3 j) I液体脂肪做成固体这个过程叫什么' N7 M. {. I% q- t
A:Hydrogenation 氢化6 h, Z. z. S1 _6 J
/ i$ l2 d* x, s6 c36.Which of the following is not an example of a fat substitute?
7 x( l' i" E, R5 A下列哪项不是脂肪替代品的一个例子
& Z5 x" U" W$ V0 IA:Acesulfame K 安赛蜜K表) H/ @" _+ \* C8 a
/ v% R3 g9 |3 z; O+ k) ?37.Health Canada requires that a product labelled "fat free" contain: j w& Z" Q- `! T
加拿大卫生部要求的产品标有“不含脂肪“包括:" {( y( X( z: q" m. g
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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# U8 g5 [6 k4 @7 M& u3 Z/ u; b38.Which of the following is not a problem associated with converting recipes?
# O, N, E6 k) B/ c1 E% ?5 k Z- V: J" T下列哪项是不相关联的转换配方问题? w* ~* g( G3 R) P2 H
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
' z/ j9 a7 ]! Z/ T- K9 l' J0 f从供应商采购的物品的品质或成本叫什么
8 T2 g" v# {, l6 I3 I% f: v# a, pA:As-purchased cost 购买的费用& _3 C2 J6 Y, |4 G6 [
3 j& O8 Q$ M# `1 R40.The amount of stock necessary to cover operating needs between deliveries is known as:0 a$ h0 E$ B) o8 W
在新货到来之前用于日常所求的必要库存量叫什么
! h; k* |# W8 Y: f: ?/ QA:Parstock 基本日常最低库存
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$ q8 P1 U/ P! ^1 Q0 O41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 H2 O$ w; v& y5 d下面那个缩写是用来表明正常库存流程?
, |8 z% D- m; S1 EA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' {' b% M; s& E" ~. i' H
下面的那把刀是用来打开蔬菜吗?
4 C5 |* ?* E2 z7 p0 cA:Bird's beak knife 鸟嘴刀1 U$ \* z4 N2 x- w A& Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?( c, h j) s3 }5 `+ C3 f; n
即时读温度计最好用于那方面?& j6 V6 \# S2 B" n2 D9 n: y
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?
/ t8 p0 h. T* P9 j- R; l1 b下列哪些金属材料受热均匀,通常用在铁板而且非常重
$ k8 k2 e9 n2 ~A:Cast iron 铸铁/ n% n4 M+ D5 p
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 ]- J" v5 V8 U0 I9 L/ w哪件装备下面有一个可移动的碗和一个S形叶片?
* T2 \ z: [8 y4 A7 G+ p' T) IA:Food processor 食品加工机
7 N+ b$ i; K, h6 o( yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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+ P/ m# y3 y( i8 i' M. W4 S46.Which of the following is not a rule for knife safety?. Q7 ]3 u! K! O5 t7 S6 h
下列哪项不是用刀的安全规则?
$ T! \2 G3 W0 J( [3 O& TA: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:( ~4 q6 @1 A3 E$ K
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?: |! J# F8 |* N0 K+ b2 F5 @
A:RondellES
4 ^4 w9 [4 ]" ?6 s9 Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
p4 } f( B: k' v9 ^( v' g下列哪项是切成小方块用于汤的装饰?) p! U6 A) m2 n6 N+ {8 L" v. V
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm: ]* d) \2 |+ c x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! |8 z6 t6 j9 @
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!!——4 Q( n8 R' c1 E' n" Y/ Q0 Y
A:Gaufrette % @; ] H% d' p( c# ]
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ A( Z5 N1 c3 c1 M4 p
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5720 e& D" q E/ G) q% E
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ S& T& K7 q7 F" D. }1 M) ]$ `
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?2 I2 q( y* ~( d; i* ^
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) }4 f- {9 X6 [2 F" u. Z$ K* n+ i) J
A:Cilantro 胡荽叶 香菜
8 A6 g) m W# Z: }! K7 o% |http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:' q% I7 d3 g ^& G9 G
多香果, 多香果香料是什么) w! b- o) U0 P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 A9 N: ]3 c: i* B6 GA:A dried berry 干浆果3 r) P0 z6 r) e" Z) r: d }: B" p
3 e+ D! w7 x1 l61.Which of the following are used to make a sachet d'épices?
, Y( M, y& k" c! [下列哪些是用来做香包德épices?
5 N' b) S& F$ H2 A7 q) ~8 ehttp://www.sachetcatering.com/9 [, E$ c0 N& L; a) U# b
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香+ A' K: q- R, ~3 d$ C, k
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62.Which of the following condiments are not soy based? U% [; E" U7 a$ J: O/ u- L3 ?
下列哪项不是酱油调味品的?7 A) Z J, k4 l; s, G5 B
A:Wasabi 日本辣根# J+ Q4 B8 E3 e) o( y& a
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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:
7 J; P! F. B( _- h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:3 _/ l0 {1 [) z5 T% l
A:Pasteurization 巴氏杀菌6 o3 y7 p3 M& Y
8 J+ K+ P, b9 _5 r/ ]$ A, ^64.Which of the following steps is not the correct procedure for whipping egg whites?
% v* Z# U* Q- T& U/ u9 e4 C7 t. v下列哪个步骤是不是正确的蛋清搅打程序?8 i1 z8 d& H: V; T, k- r/ W
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于:* `0 V" I' r: A7 o* s
A:56g and 63g 56克和63克
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7 O6 V( V; U/ D6 w1 p66.Evaporated milk is a concentrated milk that is produced by removing. g% \* b; s( y. e$ H
炼乳是一种浓缩牛奶 是去除什么做的
- }4 l1 R) F, yA:60% of the water 60%的水" A0 M8 {3 M5 t/ e. ?
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67.A method of cooking that transfers heat through a liquid or gas is:9 B6 \8 t+ @' X/ R- J# h7 u6 C
一种烹饪方法,通过转移液体或气体是:9 W3 R* D; N4 D3 M
A:Convection 对流/ I1 B# M: T( T$ Y- l# o# Q- t1 P
) S# g* L+ b2 R! v7 [/ n! B68.The cooking of starches is known as 烹调的淀粉被称为2 { u: c3 j( u$ U+ u# U3 D
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?
( v) X' _/ G, t/ Z3 F, KA:Braising 烤# C0 N* x& u8 b
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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:" [# L: U- f5 E8 X: @& S
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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0 Z+ v. U! m$ c0 L; q8 Z71.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/ d% Z0 T0 B, N5 i1 [
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: u& q. s v6 S% R' [8 c" e( A: j
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜. G* s" O( A7 `% f" h- L/ @
$ S, U3 u' ~' \1 {2 e% s73.Which of the following is a principle not used in stock making?1 g4 r) q, J* y$ k8 y
下列哪一项不是用于制造高汤(低汤)的原则? M/ w& C. W, |% |5 [' y% x
A:Start the stock in hot water.开始在热水中操作! T& b6 | X: ]. u+ ]) ?6 ?
3 p: u) J4 V2 ]1 F( D74.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, r$ @: [( ?* h' J" V6 k B
A:Remouillage 法语熬汤
5 l- N* U+ J* L& Z3 `http://www.haibao.cn/blog/post/176242.htm |
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