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26.The chef who is credited with bringing grande cuisine to the forefront is:
5 U$ `$ ~9 `( H2 M哪位厨师最早带来高水准浮夸的美食5 {1 w5 ]+ H4 t+ T* O2 l4 Y/ q
AAntonin Carême 人名 安东尼·卡罗美# L" i( L& a6 ]2 O
: }* K6 M% _+ }+ D: O27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; L) y: T6 S! j. p; q) ^/ L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& d* h8 @0 @+ Y$ ?9 s
A:Cast-iron stoves 壁炉4 t; d( l* [+ W4 l
http://www.usstove.com/products.php?id=6- u( d8 k- y0 `" U
" @1 C/ t. P9 N0 s5 s6 P28.The French term used to describe the roundsman, or swing cook, is:
4 d" L- [3 _: O: j3 D0 q! Y法国术语,用来描述roundsman,或摇摆厨师是:7 O2 N. W$ }& l
A:Tournant 图尔南* J" }% ^+ o* V7 h- c g) D
0 j" ~1 h( r" J% U7 y29.Another term for the wine steward is:7 s% c% O$ Y* [" o _8 ?5 F
葡萄酒侍酒师的另一个术语是:- v, @8 l9 N; @# t0 b8 x7 B' R
A: Sommelier 侍酒师5 _: e% B7 U/ a/ I( [
6 ], H! a9 u' R30.Molds, yeasts and fungi are examples of a:. n) d, J9 M5 ^6 \" y
霉菌,酵母菌和真菌是一个神马例子
1 D. M- k& V5 t3 IA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 Y% s/ n" n3 D0 y根据加拿大食品检验局,食品的危险温度区在多少之间:
. b- ~" ]% `; ~3 K2 SA:40° and 140°F (4–60°C) 4-60度2 u, l# K4 _/ q; j+ y
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32.All bacteria need the following for survival:
- g, M9 G5 ? F0 }, [ E) m所有细菌生存需要以下哪些内容:' u. ^0 Z2 k% K* g2 S; H
A:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值
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3 o$ X/ k& h% a% t+ j33.Which of the following correctly represent critical control points in a HACCP system?
; {! `, A, K( y& b/ O1 M h5 H以下哪项正确表示了HACCP体系的关键控制点?
- z' e! ^ f0 Z# ~3 KA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 W- K' t8 R, o* @' Y& p7 i+ Y) w, \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?' h; d* B3 P* H f4 _) F6 L
下列哪一个不是碳水化合物的例子?! H4 y0 j1 u' X! F
A:Essential nutrients 必需的营养物质, y! S1 [" }- S# G
$ I, b7 }/ Q7 N6 k8 C( g- W35.The process by which a liquid fat is made solid is called:
" `1 }7 f u- H5 g液体脂肪做成固体这个过程叫什么
) u: J$ t+ e1 i8 |7 rA:Hydrogenation 氢化
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+ s6 ^1 Y" `9 z36.Which of the following is not an example of a fat substitute?
, ~$ u6 ]% u1 D# Y$ M下列哪项不是脂肪替代品的一个例子
1 A# N$ z6 p( [! b. Z1 M* r, \A:Acesulfame K 安赛蜜K表: B, u. d. j$ u% T3 z; @
' v# ]. a: O( \, U7 S, ?37.Health Canada requires that a product labelled "fat free" contain:
% a1 \3 s0 `, B( n7 L7 p加拿大卫生部要求的产品标有“不含脂肪“包括:" a. e1 }4 u8 V* g6 h7 j# J
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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: Z+ m# @$ s) k* |" ^! r38.Which of the following is not a problem associated with converting recipes?7 B# g+ H- Z6 e2 v+ P9 l0 a
下列哪项是不相关联的转换配方问题?6 Y6 T" W+ R9 e* u
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:+ ?9 S; J1 F& M7 k2 X! t+ t" e& e
从供应商采购的物品的品质或成本叫什么
! s$ r; B$ X& L, f3 e# u oA: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:4 U+ t3 {' O- Q0 B; l$ {, Y
在新货到来之前用于日常所求的必要库存量叫什么
8 D0 M( J8 |# I* m2 R1 `+ yA:Parstock 基本日常最低库存6 X8 W) _6 i, l* ?0 x0 V) M: b
. ~" k/ ?1 g; [8 `0 N41.Which of the following abbreviations is used to describe the proper rotation of stock?/ |. I' J8 n8 ?( n
下面那个缩写是用来表明正常库存流程?$ U _! k# t, k/ p9 V3 J
A:FIFO=FIRST IN FIRST OUT 先进先出# Q2 J' n$ _7 z5 [3 F
j' p# o" W* S: O2 A! t K7 _+ |42.Which of the following knives is used to turn vegetables?' n3 Y0 e# `8 q. l+ `6 ?
下面的那把刀是用来打开蔬菜吗?
( E+ _' P( O' y r/ M* G @6 EA:Bird's beak knife 鸟嘴刀# g$ v( ?! u7 X; Y
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?; ~+ f; n- G4 E3 o. _
即时读温度计最好用于那方面?
1 t2 e g3 h0 r2 C( |: K+ z9 m1 gA:Checking the internal temperature of a roast 检查被考物品的内部温度8 d2 x. \4 v( ^1 g5 s6 I% C
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 X# R( [5 ?* F3 N# b8 t N% |下列哪些金属材料受热均匀,通常用在铁板而且非常重
, g2 j9 F9 Y& ~( ^$ ]A:Cast iron 铸铁% [' ~- n4 f) U; k8 J5 `/ l! k: p
& J( R- f8 M1 V: {- C45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- e7 a( y2 ^, r: K' `
哪件装备下面有一个可移动的碗和一个S形叶片?
7 M! P6 i4 E& E0 S5 F1 O3 m2 _) Q+ DA:Food processor 食品加工机8 P* `3 X5 M8 f R
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
5 d% k- x, h0 G下列哪项不是用刀的安全规则?
! R" c0 h# ^6 v0 i2 K" aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 p& o! C" o! O+ `4 d. ^47.Disk-shaped slices of cylindrical vegetables or fruits are known as:+ ]# V9 f% m% u
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
$ X/ f% y4 A$ }4 s1 iA:RondellES - J' t5 ~4 t1 e; @
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting- r( u# Y* g2 ?+ S3 _
- }0 I( ?) U' A. \4 R3 L; u& y48.Which of the following is a diced cut used to garnish soups?
, l; o/ k- x0 ?. k0 W下列哪项是切成小方块用于汤的装饰?: ?5 K; w/ d( x' _, p; x
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 |- _7 V: o4 n9 f49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ G/ q% b2 {4 M( h1 N2 w* t" v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!!——
, p) \ l% F, Q1 I5 oA:Gaufrette
1 Y6 U( B; p F9 g1 ~ _" U. `) E5 zthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=5728 @9 x, u5 ~2 D4 _
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% t% c3 o6 C: yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5722 A7 s8 Y! |- u
; q% O+ |. ^1 g6 d5 e/ b50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
1 I$ A. a! o* s$ x5 W& |9 d0 [4 @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)( b1 i _6 R8 w* e
A:Cilantro 胡荽叶 香菜7 `: m8 E/ G% I
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx, g9 o$ l$ P/ D# d9 m
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60.Allspice is made from:
; C9 Y) [+ \1 ]3 q; Z2 i 多香果, 多香果香料是什么
# O) @+ ]$ n& K6 z* Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx0 D1 l1 n \$ m$ |+ c
A:A dried berry 干浆果
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% h9 V0 B' m2 w$ o, \/ x, I61.Which of the following are used to make a sachet d'épices?
& v9 V! e' \- G/ P; q下列哪些是用来做香包德épices?: g, i4 k& Y% N1 `! A3 N% u
http://www.sachetcatering.com/
9 O2 M- r- j* I* X. ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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% [: Z* n" {; P4 [! g R+ D62.Which of the following condiments are not soy based?/ r' x* o1 n: a
下列哪项不是酱油调味品的?4 I8 a1 ]- q, z2 Z( K. P9 U: [1 N
A: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:; w1 b+ I7 W, r0 X* L% m8 w1 P8 G `
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:
) n) @6 x% c9 k3 Y) Y% A+ T. wA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
0 }) L3 K, }# c7 N) I! Y, [下列哪个步骤是不是正确的蛋清搅打程序?
0 x9 {# r( Z# H+ W" rA:Allow to rest before use. 允许休息后方可使用。
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4 o: `+ n3 j* |$ W65.The weight of a large egg is between:一个大鸡蛋重量介于:
' s" R! I2 i- S M9 Z3 X% yA:56g and 63g 56克和63克1 c: }1 w# N) s3 c& T. r
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66.Evaporated milk is a concentrated milk that is produced by removing {! S- F/ E3 E% `: u- C |7 d
炼乳是一种浓缩牛奶 是去除什么做的
4 l: p3 m2 b; H9 ~A:60% of the water 60%的水5 N* N, A6 |- E$ |1 K& T' S! }
u$ q4 {4 v4 p) b" p; c/ @( Y! S67.A method of cooking that transfers heat through a liquid or gas is:
& n* Z5 Q, |7 R) W5 N2 c, n7 ~' ]) L一种烹饪方法,通过转移液体或气体是:
( [, G- \! C) o* HA:Convection 对流1 ]4 x# V7 S: s) @' w: W% H1 f
3 g- O3 B% R( e+ C2 K! p68.The cooking of starches is known as 烹调的淀粉被称为
3 k$ _5 i$ ~+ q& q! u5 Y* b jA:Gelatinization 糊化
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( H5 O; r. E* F& P8 k69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法?7 n; M* ]3 _# Y( C L
A:Braising 烤
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5 U( A, [# H* L+ ?7 r9 `5 ^* r70.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:
& d7 I0 W6 a& qA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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5 i5 ~# `: Y6 Z8 Y. ^( p: Z; }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# V! i5 J# ]5 g* M( w9 v% ~ k, n
A:Fumet 原汁' g5 O. Y& b5 U' [
1 y4 G+ ?- k8 M1 L5 \. l0 e72.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
1 X, e7 @* u2 e k! vA:Carrots, onion, celery 胡萝卜,洋葱,芹菜
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* }! g$ b! ~( D5 ?! f73.Which of the following is a principle not used in stock making?
( p" O9 V; Q. M$ \& P, G5 w* E下列哪一项不是用于制造高汤(低汤)的原则?
+ D- W$ ~9 x5 SA:Start the stock in hot water.开始在热水中操作
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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* Z6 c8 X( H7 `& S2 l7 `, T
A:Remouillage 法语熬汤
* A7 m3 X, P- u. T/ I/ w8 khttp://www.haibao.cn/blog/post/176242.htm |
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