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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:
`- e; j! ]+ U) a0 C+ u! p哪位厨师最早带来高水准浮夸的美食
, G1 Y4 O2 a( x' h) u% LAAntonin Carême 人名 安东尼·卡罗美
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3 F# u2 ?0 @' H2 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
* V; q4 G* {3 {6 ~0 V/ s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" E# M. P- b2 X' j9 i$ c
A:Cast-iron stoves 壁炉, T; A$ c% R5 t: R5 j& ?8 G
http://www.usstove.com/products.php?id=6* U# y$ w) |9 A+ O; I, z% T) N
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28.The French term used to describe the roundsman, or swing cook, is:
- W# V e% ~; }/ J/ B0 ^$ c法国术语,用来描述roundsman,或摇摆厨师是:
; O* P( j: D3 cA:Tournant 图尔南
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29.Another term for the wine steward is:2 U- \5 x9 L$ O
葡萄酒侍酒师的另一个术语是:
; t) l' S a0 [2 J [A: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:' |. ? s# T3 z8 m, ?' p
霉菌,酵母菌和真菌是一个神马例子/ E$ m, O! t' H6 V
A:Biological hazard 生物危害" s/ ^, X7 o9 }7 x. X
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% ?# A# I& g: r; T6 t根据加拿大食品检验局,食品的危险温度区在多少之间:+ P0 Q* g5 B# f6 f. ?3 O2 \
A:40° and 140°F (4–60°C) 4-60度9 S3 t7 a4 s; Z/ p) Z9 o' b
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32.All bacteria need the following for survival:7 L- c8 L5 `% S
所有细菌生存需要以下哪些内容:
: K _! s7 B* a6 \* \/ P5 h' [2 IA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值8 R3 S+ E) }. s
6 {# {& s8 J, w6 q/ j33.Which of the following correctly represent critical control points in a HACCP system?
7 S) n: Y* ^6 Z) l/ p3 v以下哪项正确表示了HACCP体系的关键控制点?" R2 n: w" s6 v9 t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ( P9 @$ O |! f0 W& b8 G
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?; X" P+ A0 }) `: M" u* H; {5 z; I
下列哪一个不是碳水化合物的例子?
8 @9 {0 n) I6 C. n K% U: sA:Essential nutrients 必需的营养物质' F: K5 I6 Z& O2 B& ]! Q$ P
2 X1 v" }+ T& X9 {35.The process by which a liquid fat is made solid is called:* B @4 E2 ^7 B7 ?, h' B' n7 c
液体脂肪做成固体这个过程叫什么# ?* K: u: W, L8 F7 M0 o
A:Hydrogenation 氢化
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! m, d, Q& a" U0 L! T4 q36.Which of the following is not an example of a fat substitute?
]1 _% q/ T0 ~! Q/ D( l: G4 V" n9 y$ ?下列哪项不是脂肪替代品的一个例子- _) [( C5 J9 I4 y: K% ?$ j
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain: O, E: ?- i5 O3 y O1 R' U: |. s, _
加拿大卫生部要求的产品标有“不含脂肪“包括:4 X# Y; J+ _& k4 }
A: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?
5 u+ u3 }1 A- U下列哪项是不相关联的转换配方问题?' `& F' m% H0 {" H+ [1 q) z
A:Unit cost 单位成本) c; i) I) f5 k+ x
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39.The condition or cost of an item as it is purchased from the supplier is called:
# O$ u" K6 f# [* I6 {$ _& r: k7 }4 p从供应商采购的物品的品质或成本叫什么
) `4 s2 b0 q0 ?) S ^7 jA:As-purchased cost 购买的费用/ K, t$ s+ z: h# {
1 Q" O" Z! w7 F& Q- V40.The amount of stock necessary to cover operating needs between deliveries is known as:4 S) y6 Z |/ c) v9 j
在新货到来之前用于日常所求的必要库存量叫什么
# i1 Z! I$ Z* y3 Q& kA:Parstock 基本日常最低库存
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3 k% t0 T9 W0 n4 Y/ {2 Y( |41.Which of the following abbreviations is used to describe the proper rotation of stock?" O) Q4 ?2 H; r3 F& z' Y5 i/ z
下面那个缩写是用来表明正常库存流程?
( @- D- k+ B% Z& ~) T: tA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
8 G, k7 H% Q: J% Z9 g下面的那把刀是用来打开蔬菜吗?$ w* D1 C; q/ w/ A. L
A:Bird's beak knife 鸟嘴刀
w3 V' {" s* o' hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
6 h4 V% h# [$ |6 w( K即时读温度计最好用于那方面?
) Q6 w G. C5 [A:Checking the internal temperature of a roast 检查被考物品的内部温度
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) T: Z4 X' @0 k$ B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ~/ B# g% D: P) C0 V* b! n下列哪些金属材料受热均匀,通常用在铁板而且非常重
4 U( L) V+ N' m. n W: PA:Cast iron 铸铁+ y0 R0 @0 d! {* Z
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?- P; `6 j+ c( }' d/ E' t! d1 f
哪件装备下面有一个可移动的碗和一个S形叶片?
% b9 _3 T* q$ P: N$ o1 y; oA:Food processor 食品加工机: }; f6 y# R$ i: W4 d, {9 b
http://www.google.com.hk/search? ... iw=1263&bih=572% Q/ c! P: n4 F$ `0 A$ c2 R
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46.Which of the following is not a rule for knife safety?0 I) b& f' g2 s- |5 u( H$ t/ |+ ^* \
下列哪项不是用刀的安全规则?
t% M$ Y& `. PA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 _; m7 ^4 T9 v; d, e8 @7 q) K47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 y+ b6 n; B$ D" V, }; V把圆柱形蔬菜或者水果切成圆片状(光盘状)是?' Z5 r, X9 u6 `, N
A:RondellES
1 r* F: [6 h7 m, G: \. whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting% G+ {) _$ O/ S: \( P1 ^
. R' q7 w) r+ b% x+ C48.Which of the following is a diced cut used to garnish soups?
+ w% q6 R0 R. D. r7 `; O3 j0 F# o下列哪项是切成小方块用于汤的装饰?2 Y" M& V- O$ Q2 }
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ M1 C+ s- `+ m* M7 o# U
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) F- X- g% C" O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!!——
' W6 F' n; K; W3 h/ S! |3 u' mA:Gaufrette
" {, H0 K) | Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572, `+ ]; J/ l# P7 W9 f( P
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. |: P5 g. k. W' H0 n/ r! Y
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?3 F4 W; Y- e9 R) ]0 B6 F6 h. @; z
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)) `6 G2 g- n9 o" r, l6 s }2 a9 a
A:Cilantro 胡荽叶 香菜1 M% F: S" p4 d( \
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx4 ]5 p# n- f/ p! X6 b
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60.Allspice is made from:
# ^! N6 V7 l; s' B/ q- P. }% I 多香果, 多香果香料是什么
! L% ~3 `$ R0 t, phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx! w" }$ g, k' d3 r
A:A dried berry 干浆果/ f4 \4 I7 G0 [, D
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61.Which of the following are used to make a sachet d'épices?
* D0 E9 a2 D+ A6 a. u3 U$ a' F% O下列哪些是用来做香包德épices?
, u% w) Q7 E! J+ @http://www.sachetcatering.com/4 C; z% _( X) o
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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F6 _+ ~; O+ c8 C- i4 f i4 i62.Which of the following condiments are not soy based?
" n0 g( l3 l8 ^% q- N' r下列哪项不是酱油调味品的?* N: g! `! i/ q; K
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:* n9 g- R+ A, Z! E1 B. Q* z
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:1 ?& O. T% i5 j2 E6 Y
A:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
: I3 q' O& I* V# B. h下列哪个步骤是不是正确的蛋清搅打程序?
2 x. b9 }! e0 i4 EA: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:
7 _2 i. p7 d" R; A! l6 _& QA:56g and 63g 56克和63克
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5 j3 b. Q/ L( u+ V! T: h, d4 j66.Evaporated milk is a concentrated milk that is produced by removing
. o6 _9 ~- o' {. K炼乳是一种浓缩牛奶 是去除什么做的& K5 b/ N' H. e8 ?; d2 }- {9 ?, |
A:60% of the water 60%的水0 _/ a9 B/ i) k, g O2 a
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67.A method of cooking that transfers heat through a liquid or gas is:9 e4 N4 L+ [( ]
一种烹饪方法,通过转移液体或气体是:
! Y3 | x$ z! k% b) XA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为2 k5 _! E3 P/ D" _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?
9 F+ e8 k& o% b7 E" K2 W! E, _/ `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:2 u l0 P1 r% k0 ]$ p
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理+ e& G( J7 @- ]8 ]
. t" g# [. J' r. z8 s9 e71.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) b" R: t& E" `# D3 C4 Z4 g
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
* r5 e" L( x3 o+ RA:Carrots, onion, celery 胡萝卜,洋葱,芹菜+ Q7 q# @' R1 o4 j% S% ]* Z# t( I
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73.Which of the following is a principle not used in stock making?! @' q* C* J5 ?" s# @' u! A
下列哪一项不是用于制造高汤(低汤)的原则?
# ~" t& o/ E& `% _) r9 l8 [A: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" ~1 n+ ^" D1 |' _3 @: S! Q
A:Remouillage 法语熬汤! O8 p2 Q; m9 I. t
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