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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:5 P% Z; W# M1 u7 n; ?2 s
哪位厨师最早带来高水准浮夸的美食
5 A+ f* f* N# {" ^) G& |+ XAAntonin 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:
9 W3 v9 m4 J$ ^. `* g- u" 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 。
4 ^7 z% u% t' x( L. h& `! ?A:Cast-iron stoves 壁炉" k. G4 J/ S/ i% {7 y0 N6 S/ w6 u
http://www.usstove.com/products.php?id=6
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9 D$ S# q+ L) T' {2 A/ t* X28.The French term used to describe the roundsman, or swing cook, is:
) B4 H* r x1 _ o! X法国术语，用来描述roundsman，或摇摆厨师是：3 `# \# o5 A& P5 _5 Y s0 k1 R
A:Tournant 图尔南
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. c; V* @) |- x* Y) A7 L, W) J29.Another term for the wine steward is:. }' M. i1 u* }3 F1 L
葡萄酒侍酒师的另一个术语是:
0 k, F: J; w" Q: Z2 a, dA: Sommelier 侍酒师 ^4 c& U: ]' B( A* e* T
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30.Molds, yeasts and fungi are examples of a:" F3 l" [4 j2 d S Y
霉菌，酵母菌和真菌是一个神马例子5 D* n: |% J" x
A:Biological hazard 生物危害2 ]- j; }, W, x6 G
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:! j1 j" m- e2 R" a- @4 C
根据加拿大食品检验局，食品的危险温度区在多少之间：- Y0 E6 Z7 t; X$ Q9 b( r
A:40° and 140°F (4–60°C) 4-60度/ D: n- S" r. }2 h* K2 L
8 \' ~, U7 I$ E7 ~6 }) ]32.All bacteria need the following for survival:2 `1 |5 h9 }5 [: Y7 Q& ^
所有细菌生存需要以下哪些内容：, O' l' l$ [( a1 W8 g0 [9 y8 L$ D
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 E, e9 n% u6 F9 Q0 N: y8 J: \
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33.Which of the following correctly represent critical control points in a HACCP system?" \5 G* p# j/ K# L( k0 L
以下哪项正确表示了HACCP体系的关键控制点？) i+ P" _' Q V! ^, u ^/ U
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 4 f. l' X. B" x) n- R8 A
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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) ]' l+ M3 F! A, ~34.Which of the following is not an example of a carbohydrate?: `3 [2 H4 c9 |- Y4 O, X
下列哪一个不是碳水化合物的例子？
8 G; [7 v, {+ q" p0 ]; KA:Essential nutrients 必需的营养物质/ x& K0 t1 c/ |4 h A) p- W
% U2 F* L( c3 Z$ J35.The process by which a liquid fat is made solid is called:
& v# }( |3 N4 n液体脂肪做成固体这个过程叫什么. S! d' j" J" }1 v( m0 L- \
A:Hydrogenation 氢化3 N, b( B! f7 r+ U. D' N t L3 K
' b$ l5 Y( Y# y36.Which of the following is not an example of a fat substitute?
* t% U1 N" P; O0 c+ a. M下列哪项不是脂肪替代品的一个例子
/ T0 Y- Q7 m* _, Y. I" z2 d% pA:Acesulfame K 安赛蜜K表( v& _4 ^# l& H
3 y" B" n5 C; B. F7 ]4 a37.Health Canada requires that a product labelled "fat free" contain:1 u+ V2 z( N+ _. e
加拿大卫生部要求的产品标有“不含脂肪“包括：
6 ~; n+ B1 O; U7 G) F8 Z7 aA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份& P+ P6 I6 Q. s3 e, h9 p
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38.Which of the following is not a problem associated with converting recipes?
& @! a0 E6 U4 t9 M' t下列哪项是不相关联的转换配方问题？5 _/ E! s m; j- A: F
A:Unit cost 单位成本# i) f) Q# b; f/ f% b
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39.The condition or cost of an item as it is purchased from the supplier is called:# z9 s5 a& b' @. z( o e
从供应商采购的物品的品质或成本叫什么! k4 _9 b& G* ?+ W: o& D# u# Z
A:As-purchased cost 购买的费用$ L3 Z. ]. a0 t7 Y
0 Q/ h5 Z+ Q) p6 w6 y40.The amount of stock necessary to cover operating needs between deliveries is known as:, e+ M Y# y) ^% Q; h
在新货到来之前用于日常所求的必要库存量叫什么& b' t! \* Y0 z
A:Parstock 基本日常最低库存9 f7 H! f% |% V
8 b' _0 Y$ d2 m F9 I c41.Which of the following abbreviations is used to describe the proper rotation of stock?
! L* F# a" \4 \0 m- o/ t v, J下面那个缩写是用来表明正常库存流程？" c8 O4 ]: b( d( k* D6 n, V
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?
2 [3 u- S6 O& [* S% u# A5 w0 s下面的那把刀是用来打开蔬菜吗？3 {8 O8 `( o8 n2 g
A:Bird's beak knife 鸟嘴刀
& t% F1 Q. L8 [. K) [( A6 Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?# j- ?9 p+ J, h( c2 { f4 s
即时读温度计最好用于那方面？
/ R" @$ ^- |, d- O5 t+ xA:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: Y1 ?4 |/ D7 [3 W# ?下列哪些金属材料受热均匀，通常用在铁板而且非常重
, u- v- h' S) x* v- UA:Cast iron 铸铁
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E5 Z0 [ H3 j. m! ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# p: \7 t4 p' A* Y哪件装备下面有一个可移动的碗和一个S形叶片？& O) V4 h9 P5 B0 x F
A:Food processor 食品加工机: G, ?# D/ h* D
http://www.google.com.hk/search? ... iw=1263&bih=572+ y- |% a, r" }4 C. W
8 _; I+ j! [$ m% m6 L46.Which of the following is not a rule for knife safety?8 H: p; I. @! ~0 k( z8 S+ I
下列哪项不是用刀的安全规则？+ g& e+ ]& U) g: @" E
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* ]+ }& n" B# {1 j47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
) q. V6 o' g' g" g' T0 i* W$ L把圆柱形蔬菜或者水果切成圆片状（光盘状）是？1 Y/ T: O/ y. w0 A* q
A:RondellES 4 ?. {+ ?( g+ Q6 t+ G! U
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?
8 O* b! G! \, h1 {下列哪项是切成小方块用于汤的装饰？1 {9 p- h2 X: S! _3 Q$ n5 u
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm0 P# B& P3 z/ `0 Q6 r7 S/ I; i+ x
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 r( E2 ~. `9 R+ W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！！——9 p1 y0 m- _& s! L
A:Gaufrette
: |( A. ~* z; C( p; ]' dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) ]8 i* G: D1 P: z, [' S
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572! h$ P0 j2 ~) o# K4 e" v. x' V' H; ]2 W
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?
1 b# O% v6 B3 f* D6 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）
5 v3 P" ~/ _" g# a& `) \8 ~A:Cilantro 胡荽叶 香菜
8 X" a5 T/ t: c% T* R+ lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx6 c6 K) s5 i" \! r! N! _
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60.Allspice is made from:% t' T* \# l0 V$ Z
多香果, 多香果香料是什么
& s- I4 ~' _" m" O( P% K9 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 p3 X5 G# v c \: A$ q8 k
A:A dried berry 干浆果
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) s# [% a2 x- {3 t+ B61.Which of the following are used to make a sachet d'épices?
4 b+ i2 Y6 B3 g* n下列哪些是用来做香包德épices？. H7 w1 k- [0 M' a
http://www.sachetcatering.com/
1 Z6 ?0 K; y; d. q# [2 WA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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+ n+ a2 j7 H) L; o- A" R6 F+ D/ B62.Which of the following condiments are not soy based?9 x) e4 [: l, w0 a1 r
下列哪项不是酱油调味品的？
0 Z i- F+ d9 x0 C3 z' }! q& BA:Wasabi 日本辣根( Z4 W R, P2 b" 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:
5 ~" F9 S1 C, U& f4 d# Y6 K/ ]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：8 K; ?- Q4 X' U
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?; y1 Q- }* j5 F9 m! m. N. z
下列哪个步骤是不是正确的蛋清搅打程序？/ S/ x4 \* L7 b$ \9 }
A:Allow to rest before use. 允许休息后方可使用。
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3 d" M' b5 {9 N3 d65.The weight of a large egg is between:一个大鸡蛋重量介于：
% }8 H, z5 r+ d$ FA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: W0 O3 h, n: C* w炼乳是一种浓缩牛奶 是去除什么做的
% o- Y) y& E' [! @6 F* oA: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:
. n$ d+ F& ~& J& R一种烹饪方法，通过转移液体或气体是：
2 p+ _4 ?' b8 O/ O2 V5 J! N4 P5 WA:Convection 对流# Z# \3 l, ^; f# z
/ v( G7 |! A- J# H M" N# H3 f68.The cooking of starches is known as 烹调的淀粉被称为
9 m8 V7 `& K5 Z* \4 s% A) QA:Gelatinization 糊化: a; z8 V1 w- A* W+ A+ p
% q) V# g2 p! @- o& [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, X0 |4 L, {+ [+ O0 {( c; ^
A:Braising 烤& p9 j/ ^: H3 R
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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 O/ h2 {9 H& y0 B" U- Y% f1 N4 nA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
p- D% q! ]4 c2 WA: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
" b5 L' J5 c! v1 z8 z$ y- CA:Carrots, onion, celery 胡萝卜，洋葱，芹菜/ s) j }! w1 K: `& a' B$ w
- U$ \" L2 Q U2 U& z73.Which of the following is a principle not used in stock making?
3 _8 K" u5 g5 R! r; g下列哪一项不是用于制造高汤（低汤）的原则？3 Q: |" q5 Q8 b+ L) {
A:Start the stock in hot water.开始在热水中操作- l2 K# O* w( E3 ~) [3 P- q z8 U
3 M3 U1 {) M. R- u7 h74.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 o& N5 `& p Z# A P, M8 Z- k
A:Remouillage 法语熬汤
4 H" U3 r" f9 xhttp://www.haibao.cn/blog/post/176242.htm |
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