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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:6 G) i: Z; V2 S1 Q" b( ~
哪位厨师最早带来高水准浮夸的美食
4 t, P1 `! O: @AAntonin Carême 人名 安东尼·卡罗美% L' d+ X4 d* Y2 r- q' D" }
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 @2 v0 f3 X' h# G下面主要介绍的那种新发展是关于烹饪有关的工业革命 。 n* X3 P# A7 m
A:Cast-iron stoves 壁炉4 E- C1 J. O) k+ L. D7 @( W
http://www.usstove.com/products.php?id=6# _& X) Q( f1 P7 d4 z
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28.The French term used to describe the roundsman, or swing cook, is:3 j5 }$ Y$ Z6 T$ f
法国术语，用来描述roundsman，或摇摆厨师是：
- ~8 _5 I0 v; {3 Q' nA:Tournant 图尔南
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- ?9 Z; `- c0 l4 R. j7 z7 l0 h* e29.Another term for the wine steward is:, D6 o+ O( q( d/ ^% S
葡萄酒侍酒师的另一个术语是:
+ u1 Q5 g) L' d2 _A: Sommelier 侍酒师' J$ J' m) F' D* A
: Q6 v" s+ ~) R- l( o! m( u30.Molds, yeasts and fungi are examples of a:
% s: M) M6 W: }# _霉菌，酵母菌和真菌是一个神马例子" r4 y1 m6 ^8 p1 Z
A:Biological hazard 生物危害: e, ` \5 m& m& u1 W* l! g: j
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:; h# t$ ?& k( G3 [$ l
根据加拿大食品检验局，食品的危险温度区在多少之间：
$ P" e) k7 z e; A' cA:40° and 140°F (4–60°C) 4-60度0 X# A F1 x7 s) ]. U5 {; s) D
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32.All bacteria need the following for survival: W( N) q. t! t" Q/ Y+ i
所有细菌生存需要以下哪些内容：; r0 P& w s2 O w* M4 `+ P9 @( m
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 H/ K& I/ C- W6 S' j
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33.Which of the following correctly represent critical control points in a HACCP system?# g& h4 O0 i0 d/ Q3 V" q6 O
以下哪项正确表示了HACCP体系的关键控制点？
( P, o S* x! yA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ B: @" r8 Q8 Y Z8 C4 ^$ k5 ]& } [食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 q0 ?6 r: l: s1 M- \! o( F$ U
2 l! z4 p$ ^6 q34.Which of the following is not an example of a carbohydrate?7 q' \& @- T9 J I' f6 T8 I
下列哪一个不是碳水化合物的例子？4 u. s2 ?2 U# O- c
A:Essential nutrients 必需的营养物质# T: W* v& E% n7 \6 o
9 t- G3 j5 U! ?5 x r5 l0 b/ m35.The process by which a liquid fat is made solid is called:8 \" j1 X+ z* G. A
液体脂肪做成固体这个过程叫什么# Y% P. E$ y4 D" d
A:Hydrogenation 氢化
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7 l1 S% x/ R$ E. x- W$ f36.Which of the following is not an example of a fat substitute?
; T+ U+ a U; q9 p' [下列哪项不是脂肪替代品的一个例子0 t( Z0 Z% r c+ o2 H
A:Acesulfame K 安赛蜜K表. F1 W4 X$ L! F0 @, O- Y
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37.Health Canada requires that a product labelled "fat free" contain:( S. }4 K3 f* }9 v' R# ^
加拿大卫生部要求的产品标有“不含脂肪“包括：
6 Q7 g+ Q& n( E: m$ P1 |A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份2 V+ T6 G8 M5 m! @6 i* B+ G
# T6 t' X6 V9 s H38.Which of the following is not a problem associated with converting recipes?/ r9 {* g! W: ~' e x
下列哪项是不相关联的转换配方问题？7 \+ h8 m% c3 X
A:Unit cost 单位成本
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3 f( C" l* g* B; \ C. S5 l39.The condition or cost of an item as it is purchased from the supplier is called:5 h; E P* X/ F( P+ n5 z2 e& k3 V1 t
从供应商采购的物品的品质或成本叫什么! C: e8 p; x2 h% d, m5 E
A:As-purchased cost 购买的费用5 C5 d) `& ^2 ?, L. y
# h% g& j, n9 _ y/ \5 |, ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
2 X1 a. ]1 A$ D; y在新货到来之前用于日常所求的必要库存量叫什么
/ W2 {2 Z1 n. N5 ~: lA:Parstock 基本日常最低库存
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! `6 R1 J3 G; w) N41.Which of the following abbreviations is used to describe the proper rotation of stock?4 g4 E9 F3 @ v& L) k
下面那个缩写是用来表明正常库存流程？9 t5 B$ X s' T# Q: J
A:FIFO=FIRST IN FIRST OUT 先进先出& a; y4 H$ ^; y% ^# e
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42.Which of the following knives is used to turn vegetables?- s! q( L3 p- c+ a' c9 D
下面的那把刀是用来打开蔬菜吗？$ n+ V; }. t% J% o& b
A:Bird's beak knife 鸟嘴刀6 r) x# ]( D+ ]: `" f: `& D
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 T" D2 D# y% k0 j S43.What is an instant-read thermometer best used for?
* A+ K( [. _: |1 O% y' s& g即时读温度计最好用于那方面？' C& p+ P" J# U4 `
A:Checking the internal temperature of a roast 检查被考物品的内部温度! g- d9 X9 f/ I4 x/ T# z
! J: _" p" \- ~, P; x44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ B6 d: j3 W1 R- d2 U下列哪些金属材料受热均匀，通常用在铁板而且非常重1 V% ?) S8 c, k
A: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?
3 c! A% r. F" X1 E, }+ v* B哪件装备下面有一个可移动的碗和一个S形叶片？
, f" q( J) ?# V) A; cA:Food processor 食品加工机
$ S" V# e4 h* Phttp://www.google.com.hk/search? ... iw=1263&bih=5723 _ o' @) g2 D0 M) G2 h4 l3 O. t* u! ^
9 Z* Y, B- j8 c8 c/ ]* ]$ V46.Which of the following is not a rule for knife safety?
" W. m. P* Y6 h3 ]; @下列哪项不是用刀的安全规则？
0 j/ i- J- s6 w3 O$ YA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀% `, ~3 J# O( @6 U: }
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 |+ u+ N0 V& ]% h
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
6 E: ^3 N; T4 n3 i, w2 B0 l& eA:RondellES 9 C2 Q: w$ e5 H) h: m% h1 \
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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1 X8 H4 {- J9 |4 e48.Which of the following is a diced cut used to garnish soups?
. T9 z$ q6 b- a7 p7 k! O下列哪项是切成小方块用于汤的装饰？8 H" {2 U' K4 E4 O, I0 @+ Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
$ F8 ^+ \$ `$ y2 Q' O2 S; E49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?( y: C& F0 y( e9 k2 ~
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！！——. }$ f5 ]6 V* K. |" h# }- _
A:Gaufrette & q" x! K# K a9 k
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572! S% A1 q7 e. G- h
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 i1 R" G n. w, M" B; s8 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5725 ?" s4 }% J, K$ I% h1 Z C' K
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# B5 e$ U/ g3 v) M7 E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）2 C8 _# P7 C1 [ R5 Q$ u
A:Cilantro 胡荽叶 香菜- p9 `5 P, O) B# R
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx% u. ~. Q, i$ x
5 p9 J6 R: C2 G- g60.Allspice is made from:
; P; b+ C$ \% x' _1 M; N R 多香果, 多香果香料是什么0 i/ |) w( o+ l6 v3 V) k5 U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx3 O) Q ~+ C7 u
A:A dried berry 干浆果: w) W: m( {+ q) n! R7 A
) M9 ]9 u& t+ J3 D8 t. J/ L7 X61.Which of the following are used to make a sachet d'épices?6 H- F) ^; c1 e% ^3 s2 X' W- F9 g
下列哪些是用来做香包德épices？% l; w% z. a7 {. A4 E, A' N4 r
http://www.sachetcatering.com/& ` j6 I/ A6 _: s. j* }& g
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?8 Y! o7 ]6 J: Z0 _/ k4 d3 _
下列哪项不是酱油调味品的？: ?% P$ F, ?7 h/ b1 M
A:Wasabi 日本辣根$ J! ^8 P" s4 h: Q' H
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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:
$ E7 `3 ` x4 n% s7 r6 Y9 C" f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：: c9 J( {5 X5 X9 S/ W9 I" J
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?
; f1 ?8 L& k! u5 z; v5 B下列哪个步骤是不是正确的蛋清搅打程序？
3 a. ?3 W1 g' j' Q8 g8 y& l0 I5 P( JA:Allow to rest before use. 允许休息后方可使用。
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; M) z7 V( Q& w2 `65.The weight of a large egg is between:一个大鸡蛋重量介于：
y6 }3 d- g! @A:56g and 63g 56克和63克" M& n: H( j& B8 ?. p" V# \0 m* o
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66.Evaporated milk is a concentrated milk that is produced by removing5 d- X- w" ~: c' z' X* L8 e
炼乳是一种浓缩牛奶 是去除什么做的
2 \$ z+ r' z& bA:60% of the water 60％的水
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' Y/ e: v9 W2 @7 [6 L0 [/ f* r5 Z/ P67.A method of cooking that transfers heat through a liquid or gas is:0 [6 q6 r- K) w3 k2 i: f
一种烹饪方法，通过转移液体或气体是：( q" D4 v* a T1 y1 O- O$ q
A:Convection 对流& s) }3 d( Z$ G
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68.The cooking of starches is known as 烹调的淀粉被称为7 s/ [8 z( @2 b$ E9 b
A:Gelatinization 糊化$ M, ^( J3 s; a
7 ^+ B$ C. j) l/ G M! L7 ]4 B1 \69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？* a, Q2 g& ~0 j) X$ X3 e9 m0 i
A:Braising 烤, z5 K# a( c2 r; N, ^/ y H) D9 \
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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：5 p+ S; j) E! y+ }. U
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理3 b+ g# b9 O, q% t+ C: @
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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
6 g% k! l& @9 N1 _. k6 U3 G& F0 Z$ O' XA:Fumet 原汁
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$ d% b( Y/ e( C0 {- H72.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$ ?6 }1 n1 [5 }; N P- A
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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v5 F9 j: w: z% |5 l, i0 ~73.Which of the following is a principle not used in stock making?* H! h' u2 N! S* W$ g+ o: v
下列哪一项不是用于制造高汤（低汤）的原则？ d3 r; t' e- f; v$ L
A:Start the stock in hot water.开始在热水中操作: Z2 j4 {4 M O
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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
$ f4 v5 L% ~2 U; g6 Q# eA:Remouillage 法语熬汤
+ e7 Z6 ? B, {3 ghttp://www.haibao.cn/blog/post/176242.htm |
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