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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:+ m. e5 [* a' b1 F! D' t! R. z: _' N! h
哪位厨师最早带来高水准浮夸的美食
" j4 D5 b, T( y) R& g4 NAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- v( U1 C `6 I! J6 \% X( g& i1 C
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s- W& I, d& D& s1 S2 e$ }# r, w$ |" CA:Cast-iron stoves 壁炉; k0 d9 T9 a) l, z H) Z& ~
http://www.usstove.com/products.php?id=6
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0 l5 d! S7 p+ |8 S8 `28.The French term used to describe the roundsman, or swing cook, is:' }- b. B6 c* s7 w- i: I
法国术语，用来描述roundsman，或摇摆厨师是：, ^% f, t3 f8 J- O# j
A:Tournant 图尔南
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( a- l, h, k) L" _29.Another term for the wine steward is:5 [2 U6 [9 d- i8 p
葡萄酒侍酒师的另一个术语是:
( p* j" Z6 R6 VA: Sommelier 侍酒师
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/ X8 ~, h# f6 U30.Molds, yeasts and fungi are examples of a: ?$ _! l8 q. b4 }& ~
霉菌，酵母菌和真菌是一个神马例子) O1 L* r3 X, I& L9 m2 n6 {) h
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# v. A: v& w& ~6 k
根据加拿大食品检验局，食品的危险温度区在多少之间：
' l+ U% ?) |' s: |5 C+ JA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival: G0 X/ O: }/ c9 g$ S, A1 ]5 q
所有细菌生存需要以下哪些内容：/ ]3 {# {7 p, o) f9 C
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值8 `2 z" l: ~$ Y9 ?; x
5 m, n9 _2 p4 b( j% g4 c33.Which of the following correctly represent critical control points in a HACCP system?( x' R2 p& W, F" _2 c% k K+ L
以下哪项正确表示了HACCP体系的关键控制点？7 I: o* T9 y* l l; b5 ~
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 ]# K. r K- l. V' O/ n. H
食谱，接收，储存，准备，烹饪，保温，冷却，再加热3 Y( C$ S w" ^% \
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34.Which of the following is not an example of a carbohydrate?. o1 F- l q9 z' _) Z/ k
下列哪一个不是碳水化合物的例子？
& X% S1 ?, ]7 o9 ]+ v1 ^A:Essential nutrients 必需的营养物质, x! ?& x9 M7 l$ |! K2 h
% g5 z8 N8 G3 [9 K) { ?% y% R35.The process by which a liquid fat is made solid is called:5 m0 Y. {, V) H( _" w0 i9 ~
液体脂肪做成固体这个过程叫什么1 {, \6 j5 G) ]( I9 i
A:Hydrogenation 氢化& W% B. u+ l; Y8 H' {% ?
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36.Which of the following is not an example of a fat substitute?& ~7 v7 C' x" @% n0 g, Z7 b6 ^
下列哪项不是脂肪替代品的一个例子
2 w W5 f5 y6 ^* {A:Acesulfame K 安赛蜜K表 U P' z2 s+ }( m' r0 R3 q
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37.Health Canada requires that a product labelled "fat free" contain:
: W i9 ]6 |% D1 C& w加拿大卫生部要求的产品标有“不含脂肪“包括：% P# f- x* X/ [ X$ C9 f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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, Y; A' G% m* s) ]. d( Q38.Which of the following is not a problem associated with converting recipes?0 e( } ~1 i1 }- e9 G& b1 N. z
下列哪项是不相关联的转换配方问题？
! y5 d ?. v/ A0 S( C( mA:Unit cost 单位成本' [3 {5 T4 M" n1 h$ |) G/ [
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39.The condition or cost of an item as it is purchased from the supplier is called:
w8 [" j8 P8 ^/ n7 k4 ]/ H从供应商采购的物品的品质或成本叫什么$ J% `( g# @" \9 v
A: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:
. n$ I6 h7 @3 S* W在新货到来之前用于日常所求的必要库存量叫什么$ g; U5 l5 h$ N. d) v8 e \
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?
4 v. j* C) ~; S: i/ I5 T, M1 l' g下面那个缩写是用来表明正常库存流程？
' v; a/ V. e$ n2 \A:FIFO=FIRST IN FIRST OUT 先进先出2 f. Q$ L' ?0 H1 ^
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42.Which of the following knives is used to turn vegetables?
' |- {, s2 g* t8 c下面的那把刀是用来打开蔬菜吗？+ `7 C# h' Y, y1 T
A:Bird's beak knife 鸟嘴刀0 [, Q7 g; `6 V& _$ b
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 a# U$ s2 B; k5 f5 v% N1 A* u
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43.What is an instant-read thermometer best used for?
9 `- j7 f# U1 v, @; S即时读温度计最好用于那方面？; V" v9 F' p h6 T8 X- H ^
A:Checking the internal temperature of a roast 检查被考物品的内部温度7 J, c/ U, o$ N1 J$ w/ R: Y
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" q7 c, V6 \- V* r下列哪些金属材料受热均匀，通常用在铁板而且非常重9 w! O$ W5 Y5 V( d4 v5 a
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?) l$ y O* O9 n4 g+ ]
哪件装备下面有一个可移动的碗和一个S形叶片？; a7 U# b! R# c" n2 [
A:Food processor 食品加工机7 J* r8 |8 U$ w8 S$ }! {' r
http://www.google.com.hk/search? ... iw=1263&bih=572% ^* D& A& b- J5 _: y; m
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46.Which of the following is not a rule for knife safety?' a" Z; l, [/ y: J& E. ]/ u+ h' T" \
下列哪项不是用刀的安全规则？
1 Z8 H6 G/ t$ _: o5 i; U, V/ ?$ @A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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5 [6 {# f& k# k& U1 M1 R! e- N! c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
! p8 a9 d/ T3 g, \5 F/ l3 S* G. q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
! I- l% ?2 |: d( ]6 |$ sA:RondellES u8 b9 K" j! l+ ~3 z% O; q
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting# Z+ [) Y8 O9 d
, q- c+ ?0 N+ t5 I4 A# J ^: o48.Which of the following is a diced cut used to garnish soups?- r& I, D! L. _6 c+ V% i
下列哪项是切成小方块用于汤的装饰？
' o) O) ~% S0 v# r/ O* @A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, F" }$ t7 |% g
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. Z, s& }: ^; [, R+ F( 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！！——! @* O% E4 d& }8 W' ]0 A* j
A:Gaufrette : j1 O' J- ], d" O; n( ]' n
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& {& T, d0 O4 j/ \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 K$ o" G& t O7 L& l: VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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! X; K5 V! g: r, _ m! H50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?0 X8 B& N+ H {
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 ]0 ?$ ?) |& G& \( V1 i" ^! C$ V
A:Cilantro 胡荽叶 香菜
) u$ M+ W7 c4 e! Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx! x* }/ c }; Y: e7 O! _
% K/ `- i* {8 s0 \3 ^" h7 ?* S: ~60.Allspice is made from:( i% x6 G3 P1 V- d/ T- y) X! c
多香果, 多香果香料是什么
5 l- a1 Y7 k- k. c8 K8 n; mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# D' b6 [$ G F" r( h* E2 B: WA:A dried berry 干浆果9 z- _4 `- L) P$ Y/ t4 h0 ?
4 s0 @+ o! }0 V6 d; o61.Which of the following are used to make a sachet d'épices?4 r# n6 v8 i# a) ~4 }
下列哪些是用来做香包德épices？* G x5 x) D+ Q4 p. E3 ?, w$ I; o
http://www.sachetcatering.com/
! W7 R4 w" U* H6 D( d- A UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) H6 b O1 b$ Y0 H2 w4 l0 J3 v' v
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62.Which of the following condiments are not soy based?
9 O, Y( r6 j* q X下列哪项不是酱油调味品的？( a" f) L( K- }) j
A:Wasabi 日本辣根% q0 S" I% A" u9 P% g: M/ c
( t1 {3 Y1 R7 v. Y63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
7 G+ K7 `4 |9 e9 |7 N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：
- e( a( J" I1 @5 Z+ X; H2 IA:Pasteurization 巴氏杀菌
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# o8 J, {. s5 A. E9 e# l @' |64.Which of the following steps is not the correct procedure for whipping egg whites?
% X7 Z; v3 s* o# j5 D* G下列哪个步骤是不是正确的蛋清搅打程序？
8 l4 x4 r( v& wA: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：+ R& z" S& b: V* p9 l2 z- u9 h) D
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing9 V/ J3 p0 A2 b0 P
炼乳是一种浓缩牛奶 是去除什么做的7 B9 r, I" P R8 I9 n/ Y
A:60% of the water 60％的水$ Z% U! ]2 `; P
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67.A method of cooking that transfers heat through a liquid or gas is:
) z6 X5 Y$ [; l- ^* `( |9 e* }) D( o一种烹饪方法，通过转移液体或气体是：
2 [# x1 l6 x) D; }* ~A:Convection 对流1 R! H# r" M4 Q2 H; s
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68.The cooking of starches is known as 烹调的淀粉被称为 s% N/ Z$ C( R! i' ? w! J
A:Gelatinization 糊化5 A% Y4 F; {' O/ g8 \2 l# f
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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？
' o7 P: B9 ?3 w1 S, ~" {2 OA:Braising 烤
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% `9 C" {3 ?" \/ U70.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：& r- i8 \( z& D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理* M: G: E6 Z' w+ O2 y, a; _
" `/ V9 Y; P/ ]' Q" F& a1 e( ~% ?3 U; 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/ |" b/ ?# Y8 Y% d- I6 \0 ~
A:Fumet 原汁& v4 W, W3 C+ ?# I
2 s; s1 c4 h u" W6 x72.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7 }, ^9 n8 U* K6 w5 }$ [$ o
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? ?+ i6 y9 W$ ]
下列哪一项不是用于制造高汤（低汤）的原则？' a+ O/ }+ r" f5 Y# Q
A:Start the stock in hot water.开始在热水中操作7 Z4 P! K# |2 I
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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7 P3 c, Q" X+ Q1 L* \- `9 j# i0 t5 j
A:Remouillage 法语熬汤
. m5 H0 \( l' q0 ^: u- L6 Y* Khttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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