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26.The chef who is credited with bringing grande cuisine to the forefront is:) i% z; G9 ~5 l0 p: q
哪位厨师最早带来高水准浮夸的美食
: ^: f- N9 U, I kAAntonin Carême 人名 安东尼·卡罗美4 l6 u! x4 _* S% Z: k& K' A
% e: U# A- Y% X( T, J27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
4 m0 f5 y0 O* ]5 C$ x1 R8 \下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
" m! Z! F2 z5 u# vA:Cast-iron stoves 壁炉
0 ?& c+ J @ V1 M4 [$ c. J! k1 Phttp://www.usstove.com/products.php?id=66 P) b# u3 P/ T0 Y* ^
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28.The French term used to describe the roundsman, or swing cook, is:
k/ ~6 f( \* n6 h* O法国术语,用来描述roundsman,或摇摆厨师是:
) y/ Q6 }& H# |4 m9 l; WA:Tournant 图尔南. X1 d; x( E6 s& @/ g8 I
: d: @5 i$ ~4 w. U3 I; C2 _5 X29.Another term for the wine steward is:3 U" v, R1 X2 `! @6 v) I: u+ a
葡萄酒侍酒师的另一个术语是:1 R. a3 y' q# ?0 h
A: Sommelier 侍酒师6 @2 b0 _& Q. k$ Z& ~
' I8 m* z8 K& B+ \- a) e30.Molds, yeasts and fungi are examples of a:
" Q8 Z% n' E7 y1 h! v霉菌,酵母菌和真菌是一个神马例子8 X- b1 i/ c7 {* V( z6 S. r2 p
A:Biological hazard 生物危害
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& {2 @- q1 \( p( o9 @$ \. z: M- j3 h* h31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:: a, X8 Z3 {. r) C) I
根据加拿大食品检验局,食品的危险温度区在多少之间:
0 T7 c% ~3 \4 q* gA:40° and 140°F (4–60°C) 4-60度; F' d; }9 Q' v' d. {# Y6 n
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32.All bacteria need the following for survival:
" t9 Z4 u5 c7 W8 O所有细菌生存需要以下哪些内容:' |* |% v+ F& L! e5 V
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?/ U/ l" t$ R6 {4 B; P1 f! y
以下哪项正确表示了HACCP体系的关键控制点?9 y; t5 P3 D- y$ ^
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) \+ z6 b4 H3 x6 e食谱,接收,储存,准备,烹饪,保温,冷却,再加热* s, z. L% Z; b" ?! m+ p7 I; J7 r9 C
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34.Which of the following is not an example of a carbohydrate?6 T: [. M J. [) A% a& ?# m
下列哪一个不是碳水化合物的例子?
/ S' l( n- S$ V+ DA:Essential nutrients 必需的营养物质4 w: Q+ Q8 d7 _, b6 Y
0 C: R0 a! p! D6 I) R. S: u35.The process by which a liquid fat is made solid is called:
4 z* |7 f2 Q6 F液体脂肪做成固体这个过程叫什么& y. d: t; T& m/ P( ?
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?* q; v3 |# {. z' ~ T2 E5 x3 r- v. N
下列哪项不是脂肪替代品的一个例子
0 q2 P! P7 o9 U( \0 U: CA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
! a) F3 T: g Z( \0 i7 @& R/ P+ D' Y加拿大卫生部要求的产品标有“不含脂肪“包括:
0 E1 n5 r8 r2 f1 d8 H$ P yA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份9 _: [" d5 w3 O& g
& q4 h3 M9 r2 h' L" G2 p: n8 S38.Which of the following is not a problem associated with converting recipes?
* y3 Y! b% |1 e( y. O下列哪项是不相关联的转换配方问题?
4 C2 l# A& [6 J! W+ C5 zA: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:. ]3 l& O$ X% q/ p0 {0 A7 P
从供应商采购的物品的品质或成本叫什么* W0 ?- h+ Q/ @
A:As-purchased cost 购买的费用% O# {6 F; k. P) g& \: M
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40.The amount of stock necessary to cover operating needs between deliveries is known as:& y @# s3 F# d% L! J7 e
在新货到来之前用于日常所求的必要库存量叫什么
2 }3 k- y% J3 g' U! sA: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?
; u: U/ H! Q# i/ u, n8 t下面那个缩写是用来表明正常库存流程?0 h2 |7 ^0 D' |
A:FIFO=FIRST IN FIRST OUT 先进先出$ i* e z+ M+ o' D1 g
+ q0 U, T. y9 N1 a* _( ~42.Which of the following knives is used to turn vegetables?2 ~: e. _4 S; K; R+ U( R4 P; J
下面的那把刀是用来打开蔬菜吗?
5 y' V% H' ?# Z( v: t& rA:Bird's beak knife 鸟嘴刀
; ~9 k0 A$ p. k3 G% T$ k; y0 V1 [% [- Mhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird; M# T" f( X/ B3 G* G" s; @
3 e& | g* l; Q- O43.What is an instant-read thermometer best used for?
3 x3 o7 }9 x; n: t即时读温度计最好用于那方面?
3 \. h, c7 b/ }/ V+ _0 M7 j% ?0 JA:Checking the internal temperature of a roast 检查被考物品的内部温度5 s+ V+ L) V! p# |: L
* B* J( h) {0 y9 p' \) ~ B44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?; i2 @. J$ U0 D7 e1 @! D" v
下列哪些金属材料受热均匀,通常用在铁板而且非常重3 \; o8 S. V9 F0 q2 {/ F, w4 j
A:Cast iron 铸铁
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: z0 `( w* d {0 b; D) v45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?5 Q# Y2 T- I) a* C6 ]
哪件装备下面有一个可移动的碗和一个S形叶片?: {, `# j5 i1 x" M
A:Food processor 食品加工机+ I4 u5 o: [6 p0 X
http://www.google.com.hk/search? ... iw=1263&bih=572" O/ i# K6 B8 K. ~# g
3 v7 S, U! ]; @& g2 |( S46.Which of the following is not a rule for knife safety?
% H8 z% r: J4 V下列哪项不是用刀的安全规则?9 D" C/ T+ k: J' O1 d1 E7 r: ]4 ]6 e
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" R% l, f) ~# Z$ e- L
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! L3 k! B* l. H* b8 ^, J4 L" U把圆柱形蔬菜或者水果切成圆片状(光盘状)是?
* o- e2 O2 l4 i( S7 }* f" GA:RondellES 4 H5 r7 }: u3 ]; _
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# q* k9 N! [) s3 ^9 S v1 Z1 r
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48.Which of the following is a diced cut used to garnish soups?6 {4 @5 i2 d9 [6 Y
下列哪项是切成小方块用于汤的装饰?
4 B1 i- W$ f4 }* {9 g7 p; mA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
# _: G2 ], m) U3 b/ C3 i/ L# w49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?8 r5 S' ]3 V3 ~
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!!——! W$ L' ^4 d$ ]9 Y% G3 Z: @, }
A:Gaufrette $ b6 {4 n7 [* L- u
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' ~6 S: K. ]/ u0 C P1 A
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 u) W9 c4 W+ s1 U4 mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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9 @# r* J2 C5 e9 Z7 \: N* S# z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 A" i: O" q9 m" g( ^
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 A$ `* Z7 x2 U) x+ s
A:Cilantro 胡荽叶 香菜
+ M" G$ g2 ]1 ^' Phttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
3 {4 @6 _. ?+ { 多香果, 多香果香料是什么
6 W7 h/ Z* ]) W! Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx" u3 \. a- ]& ?* u
A:A dried berry 干浆果
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! `2 P( w: p# Q4 y! W) ^61.Which of the following are used to make a sachet d'épices?9 D% g5 M- a/ ~" E8 }$ C
下列哪些是用来做香包德épices?
+ r: }! b2 q" h9 c; ~0 whttp://www.sachetcatering.com/8 ~* `* _, j$ O$ m
A:Bay leaf, peppercorns, thyme, cloves 月桂叶,胡椒,百里香,丁香( E! N) N) W- D. T$ D2 D! {# Q
3 J$ A; B8 j" [( c7 B' Z4 m1 e62.Which of the following condiments are not soy based?
. z/ s( u6 z- L# O下列哪项不是酱油调味品的?/ V. u1 W) a4 s
A:Wasabi 日本辣根: M* F4 \* @2 c6 a- ~( L
9 F2 P9 M# n1 R3 @0 X# d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& L- i$ ^' X4 b; e$ _8 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:9 X: t2 n3 e; F
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?
9 [0 }1 A& k! L2 L/ ~( k) Y6 d下列哪个步骤是不是正确的蛋清搅打程序?
: \8 G1 w# i" y: qA: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:
4 E! a+ W$ l4 r+ D4 c3 e* UA:56g and 63g 56克和63克
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( C8 |8 c4 [ o% h4 G( m$ G+ O2 J66.Evaporated milk is a concentrated milk that is produced by removing
+ N, @* v; B1 E3 v' D炼乳是一种浓缩牛奶 是去除什么做的
) O% C7 G: D1 g ~9 nA:60% of the water 60%的水
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67.A method of cooking that transfers heat through a liquid or gas is:2 T* @3 F5 c, C4 N _# s7 E, c
一种烹饪方法,通过转移液体或气体是:4 y9 B% q9 d9 O Z
A:Convection 对流
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: A" T! h, o# `: _68.The cooking of starches is known as 烹调的淀粉被称为
9 m" N. g/ G* u, ^: j/ _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?
' J/ E9 y% Y* t* R, C3 \1 vA:Braising 烤9 ]& ^/ L; A8 g) Z8 D, v
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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:: ~: [/ m1 s6 m) J F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理% ?2 L" R1 P9 P
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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
/ r& Z1 N- C" TA:Fumet 原汁 g/ K# X7 u# `- m6 C3 O
# C) J/ z( t" Y$ m* o x! D72.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2 A/ v0 F8 i3 r B' g0 P
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?
! v% c$ G( d1 T% C4 ]8 V6 ]下列哪一项不是用于制造高汤(低汤)的原则?
/ S4 X+ c3 }7 O9 \A:Start the stock in hot water.开始在热水中操作. e$ N" h& D, e' f" }: P7 c- T- ^
* ?1 u' ]* N1 M9 j0 U3 z# L" L74.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
; V: x- X5 ^$ H: g9 i" @6 \0 N P! mA:Remouillage 法语熬汤7 e. p0 g# O& D5 X# U: l: K! n- Q, u
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