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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:
1 c7 k# B0 ^) |+ |哪位厨师最早带来高水准浮夸的美食
' M( q; G- W4 O" _/ bAAntonin Carême 人名 安东尼·卡罗美* G: x8 T4 E$ W
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
. ^" j/ f- x* F3 I0 Z- n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% }( p9 |: e" }8 m/ B$ b0 {3 Z- DA:Cast-iron stoves 壁炉
& A" U. O* a" ?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:# M3 a) F; P9 E# K
法国术语,用来描述roundsman,或摇摆厨师是:$ O& v1 w" b; M; P5 K, d
A:Tournant 图尔南/ k5 k: K& r5 F4 p
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29.Another term for the wine steward is:' D/ U& p8 a$ _# w
葡萄酒侍酒师的另一个术语是:
+ n0 a2 Y& o/ x A% F- XA: Sommelier 侍酒师+ a @, z; i! N: k3 s" s4 q
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30.Molds, yeasts and fungi are examples of a:- f8 a6 H, C9 j0 Q% j! H- A
霉菌,酵母菌和真菌是一个神马例子7 W5 x; V/ ]/ A5 \5 p, D- _- M
A:Biological hazard 生物危害
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1 y* q/ b. Q3 V4 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 A/ M: X# }0 \5 l9 j, Z' y" f; E根据加拿大食品检验局,食品的危险温度区在多少之间:
2 }8 l* E5 v4 Z) |7 q% l, T) x0 AA:40° and 140°F (4–60°C) 4-60度# X- K6 u8 i8 _/ x
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32.All bacteria need the following for survival:
0 z5 g t3 t2 h7 B所有细菌生存需要以下哪些内容:
W" P' _$ K# l1 UA:Time, temperature, food and proper pH 时间,温度,食物和适当的pH值9 G4 I0 y* K$ j" S
3 @+ B% {' h$ ?& _+ p( q% O0 g& O0 a33.Which of the following correctly represent critical control points in a HACCP system?
8 [3 s/ O, I, T$ F以下哪项正确表示了HACCP体系的关键控制点?: j; V8 {" \2 a8 `$ o) p" K; B* t
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
1 [/ m& D6 c1 |6 t食谱,接收,储存,准备,烹饪,保温,冷却,再加热
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& ?5 x5 Y0 i% Q# X. K' K34.Which of the following is not an example of a carbohydrate?
' L$ w" C3 I5 S1 q |下列哪一个不是碳水化合物的例子?
1 j$ b% o, X( p |A:Essential nutrients 必需的营养物质
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9 O& d/ X L$ ]( v- P& L/ H. L35.The process by which a liquid fat is made solid is called:
8 h* w! c2 C/ ], e液体脂肪做成固体这个过程叫什么3 ]' ?7 K' J' K: r7 Z
A:Hydrogenation 氢化' V: Y3 S$ ?9 K# i( B/ R; k
' j( @* {$ s3 m/ z* h- J36.Which of the following is not an example of a fat substitute?% s* E: l1 S, [+ {" [# Q( Z* w
下列哪项不是脂肪替代品的一个例子
7 R- W, c2 J2 V/ a# [9 f5 d( }A:Acesulfame K 安赛蜜K表8 i' t8 Y6 W: R3 Z% [7 U I
+ q. H) z+ Q" k37.Health Canada requires that a product labelled "fat free" contain:) I# c, I% E& O6 |0 K
加拿大卫生部要求的产品标有“不含脂肪“包括:
& z1 K2 W! K F- D" Q6 `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?
& n# W! d$ z- k# S下列哪项是不相关联的转换配方问题?* }5 N' z6 g& {. j# M+ ?
A:Unit cost 单位成本) A9 O1 r6 x- U2 w3 o
- H: c0 y* D3 c4 {+ L/ X$ M39.The condition or cost of an item as it is purchased from the supplier is called:
3 k/ M% p! r9 K& s2 P从供应商采购的物品的品质或成本叫什么
* I- N8 s1 [1 x$ ~8 Q. q) `; eA:As-purchased cost 购买的费用- B4 t6 S) Q* Y3 Z$ n- W
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
& F5 M0 l3 C; j [8 [9 C: N- L在新货到来之前用于日常所求的必要库存量叫什么8 Z. e, E! l }6 \& I; X) R2 q; R9 V
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% {) h; c! p3 j2 h# y. ]' A下面那个缩写是用来表明正常库存流程?, C- R. t3 z( c2 m, v+ ^& m. ~; ~
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?, c/ k/ }0 \1 p2 J+ R b5 O
下面的那把刀是用来打开蔬菜吗?' |6 \, \/ i+ W1 ?5 a; N5 E& k
A:Bird's beak knife 鸟嘴刀; }. a2 b1 u3 A% D& h) Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- ^5 ~1 P/ s% n9 B0 X) V43.What is an instant-read thermometer best used for?
- u* i! J$ w ~) G: D: F& n3 q即时读温度计最好用于那方面?
' `* m$ |: x6 o: E5 r. Y/ N* _% w# U5 hA:Checking the internal temperature of a roast 检查被考物品的内部温度) a( C- ~% q7 G
! l1 h. h' c+ i( _% a7 H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- T7 q0 I, j7 m+ S下列哪些金属材料受热均匀,通常用在铁板而且非常重
" ]7 U9 `0 z) BA: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?
* `) Y9 _" f. J哪件装备下面有一个可移动的碗和一个S形叶片?1 E" m1 B* G$ ~3 Z- `; l- y
A:Food processor 食品加工机
& ^- c0 f3 b1 @4 K+ [0 \http://www.google.com.hk/search? ... iw=1263&bih=572, @+ @, A8 D2 e5 h, [
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46.Which of the following is not a rule for knife safety?+ A- l Y A" |# a+ |; X
下列哪项不是用刀的安全规则?$ m& Q- ]" M+ E8 g7 @3 j6 ~
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀7 k, [3 [2 c& ?
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:( x6 A+ |& d3 s/ ?& j: ~* e @5 Y9 z
把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
, r2 V( P8 M( P. BA:RondellES 9 U" p8 [$ m* U/ a( H+ Y
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?6 O9 i3 l) ^ K5 P$ P/ w4 j9 x
下列哪项是切成小方块用于汤的装饰?
! {% n8 _+ N: ~: q# z0 G/ tA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm1 h7 }& W5 }& |
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline? _0 G6 m" B4 {2 K* r! A
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!!——$ i5 `' \8 _- A. U/ w$ v1 I( a
A:Gaufrette
& U8 \7 g7 \8 u, L! z: tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572. w, B$ W/ a E4 \+ \4 _9 c
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" N/ b& D* f- pGaufrette :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 b1 C1 t* t, E& g! E' ]7 i& j
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)+ |1 m, w' [9 A1 y3 V
A:Cilantro 胡荽叶 香菜
# l' F* x! j8 mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx5 u/ p* }( ~! h! r
$ \3 }/ D# s2 s. @+ ]1 Z60.Allspice is made from:
2 ~2 z# N6 N2 J# u, l 多香果, 多香果香料是什么
7 \& v+ k3 ?/ w$ i4 Q( vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx( E9 F/ S9 c* Z
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
/ ^4 I3 l! u* C! S, H5 z- t下列哪些是用来做香包德épices?
2 X5 K) K' s9 \2 \http://www.sachetcatering.com/0 C t3 {( O8 _
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香
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62.Which of the following condiments are not soy based?% J9 U9 I O- L" b7 x, K
下列哪项不是酱油调味品的?" V+ G$ E( h9 R7 f/ Y, c
A:Wasabi 日本辣根* T- p2 X3 c* \5 r2 X
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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:6 e! Z6 _0 U! W. @; B
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:: Z3 J$ }3 C6 L$ a; i. K( e& k
A:Pasteurization 巴氏杀菌/ q/ q( C4 U+ S) _! P
) _+ f, G) C% f* _9 l) P64.Which of the following steps is not the correct procedure for whipping egg whites?+ `2 I& S8 r6 ^4 x; l) @2 d
下列哪个步骤是不是正确的蛋清搅打程序?
) K7 k, ]4 g! o% AA:Allow to rest before use. 允许休息后方可使用。
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1 x7 v/ ]6 X8 r& ^* Y# j65.The weight of a large egg is between:一个大鸡蛋重量介于:: W% J) t- w+ O) S
A:56g and 63g 56克和63克
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, n4 Y( O( _4 M, q6 h) M66.Evaporated milk is a concentrated milk that is produced by removing2 h: L$ @0 k; U$ g; \7 w( J4 `# E( X
炼乳是一种浓缩牛奶 是去除什么做的: F! f4 \0 j: j$ W6 \
A:60% of the water 60%的水- \4 S; g* V1 E6 E f# Q! P
z: A W3 s7 N8 p$ J& p5 S67.A method of cooking that transfers heat through a liquid or gas is:. U" r* e0 j+ w" a7 z$ |; P, |5 L
一种烹饪方法,通过转移液体或气体是:/ a+ C. l* b+ O! ~3 ^+ g
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为
4 ]- M+ x7 r* O2 ]3 QA: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?; b* o [$ _- H* c# A0 p: L/ L
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:/ t% V$ a$ {, l" o" I- v0 e l& C
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理; w; F8 G j( I1 Z. e, W1 p
1 v C: {3 l) @$ A2 ^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
; ?' L1 R O% ?" \# Y6 ~/ OA:Fumet 原汁1 q/ S" d& i0 X3 `2 z5 l
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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1 ]! W; N% `# |5 M
A:Carrots, onion, celery 胡萝卜,洋葱,芹菜- \0 l# y& s1 C" U) B
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73.Which of the following is a principle not used in stock making?
$ J9 J/ Z+ {; P1 i下列哪一项不是用于制造高汤(低汤)的原则?) [( b- Z8 G4 O
A:Start the stock in hot water.开始在热水中操作; v+ {* ^+ e3 M7 t/ ^$ m
3 S. B5 J3 ^4 ^7 l* m/ Y- g74.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- J7 B- r; _% O! l" V9 m& s! x9 N
A:Remouillage 法语熬汤' U/ t5 L, a2 |, e! v- y
http://www.haibao.cn/blog/post/176242.htm |
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