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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:0 c) b, G9 t6 h( K. l$ c% {# ^
哪位厨师最早带来高水准浮夸的美食
0 h( X* e( [2 O- yAAntonin Carême 人名 安东尼·卡罗美
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0 f9 _! I1 L) Z" ]+ f# m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:" e" r3 e" L) s: 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 。
/ R! @, A8 @3 D% C. |& s. @A:Cast-iron stoves 壁炉2 X1 o; J: L4 b6 E
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:$ l1 @3 U( w, N: f
法国术语，用来描述roundsman，或摇摆厨师是：
7 `& {9 g+ \5 m& Q& Q# yA:Tournant 图尔南" i, |/ m0 ^% [) U; x P
7 P* z# r o! ~, C+ H+ w29.Another term for the wine steward is:
9 ?" @6 b8 @2 t. ]3 Q葡萄酒侍酒师的另一个术语是:
) Q# P# Q( v. b+ QA: Sommelier 侍酒师. c+ ?; W5 h" ~3 @
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30.Molds, yeasts and fungi are examples of a:$ j5 M% w. I5 G0 v' f6 H
霉菌，酵母菌和真菌是一个神马例子
9 {+ ?1 V, n9 p( dA:Biological hazard 生物危害% j( g8 @! S, [7 @+ m
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:" Y0 u9 g- O' M) F/ \ E+ m) g
根据加拿大食品检验局，食品的危险温度区在多少之间：! g: ^3 @6 F9 D. T4 b+ w+ e& t8 R& @: O
A:40° and 140°F (4–60°C) 4-60度' b" {7 k# \: J8 _
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32.All bacteria need the following for survival:& Y. K6 t$ G" Y! ]! ]
所有细菌生存需要以下哪些内容：
. g9 d8 @! ^1 S$ u/ {A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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0 z7 @6 Q2 p) i2 B# K33.Which of the following correctly represent critical control points in a HACCP system?$ e1 P9 V6 R$ L/ l' W0 C5 i! ^# d
以下哪项正确表示了HACCP体系的关键控制点？
o9 ]# y: K# l' @A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 6 w5 { a% D9 ^' x( `! z# P0 a' |
食谱，接收，储存，准备，烹饪，保温，冷却，再加热) k0 c S9 t+ E1 j
' v* D1 O' z, m% B34.Which of the following is not an example of a carbohydrate?
8 h) A- r7 Q/ ~下列哪一个不是碳水化合物的例子？
- ^% D* e3 j& G- r P. TA:Essential nutrients 必需的营养物质2 ~9 F+ Y+ n. A: C5 S) `% j
" ~2 Q! T+ {, ^/ p35.The process by which a liquid fat is made solid is called:
0 C. P( h; x1 O% i3 ?- {* F液体脂肪做成固体这个过程叫什么
8 l6 W( b; L, ], U4 {! GA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
# x2 }; \4 A7 w$ O8 k下列哪项不是脂肪替代品的一个例子
# X: `5 |1 L; p+ A uA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' p5 t. h. ~ I
加拿大卫生部要求的产品标有“不含脂肪“包括：
( O) h" t* `. o3 o+ MA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 l8 k' ~5 t& L+ z V
% e. e1 A$ C# u" }38.Which of the following is not a problem associated with converting recipes?. e0 z+ M6 u; U( t* {% P6 K
下列哪项是不相关联的转换配方问题？% b9 c* b( L( t) Q7 K* B
A:Unit cost 单位成本
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3 v6 R9 y0 [* t8 u, v d5 J7 ]39.The condition or cost of an item as it is purchased from the supplier is called:
1 Y2 W' Z1 a7 u6 }1 e从供应商采购的物品的品质或成本叫什么/ [' E9 O- Y% M
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:
r$ z0 a+ ?& ~+ ?1 \# V在新货到来之前用于日常所求的必要库存量叫什么$ |1 p8 M0 q% E. n
A:Parstock 基本日常最低库存! b/ r. `5 U5 M0 }9 l
3 K4 f) _, Y0 |+ j' O41.Which of the following abbreviations is used to describe the proper rotation of stock?% i1 }8 U* l+ \5 A( O
下面那个缩写是用来表明正常库存流程？; \: r* q& Q5 k3 r
A:FIFO=FIRST IN FIRST OUT 先进先出0 O- T, I. e* w: b
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42.Which of the following knives is used to turn vegetables?9 K, U' @# K0 ~" N
下面的那把刀是用来打开蔬菜吗？
# ]# @7 s- o- `6 A: U/ c/ uA:Bird's beak knife 鸟嘴刀+ s: `7 v. ~$ M
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 i; ^' A4 H. d4 h& Y, M$ F5 G
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43.What is an instant-read thermometer best used for?; O# Y }" P W( l" B
即时读温度计最好用于那方面？. H/ T, y: }4 d) ^3 H3 c/ z- g
A:Checking the internal temperature of a roast 检查被考物品的内部温度0 b O: M: K* _4 J
6 M% O5 S4 [2 F6 Z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 I; d( b0 O# d* z下列哪些金属材料受热均匀，通常用在铁板而且非常重: R! O/ ?0 h; p, R6 \0 b1 x
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?
: \8 _7 R. p; [0 Y哪件装备下面有一个可移动的碗和一个S形叶片？; y9 l J2 J3 K
A:Food processor 食品加工机 j6 c) d% ~1 m/ G
http://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
4 _3 ]8 R9 |1 Q& W5 s) T下列哪项不是用刀的安全规则？6 |4 j8 H8 j. g2 ?: _0 Z7 h
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀. M; A: d. G. U( ~/ p
5 U' ~* a( ?8 O* z+ m47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: j* k7 j" r7 I/ U8 X, t' ?0 A把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
. c" U; w% I6 Y H( n, D' Q% ~A:RondellES 1 O8 {- k9 b$ ?7 F+ v, u$ z
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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2 |4 R. p( n" g+ L48.Which of the following is a diced cut used to garnish soups?5 z7 g! J! H4 y; v# n! P; {' V- s
下列哪项是切成小方块用于汤的装饰？
5 r" ~! d1 t k9 YA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm$ i( ?/ G* Z. ~
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
' ]! L1 g2 c, ^' O7 c2 n% ]1 C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！！——
6 Y( E+ v& f7 \& P1 SA:Gaufrette " g* d+ q" q& e3 [& `
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572& {. k7 F* E, ]. j
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' W! {; P e2 Y# ?" ~- _2 r- VGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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: C' }: L9 d# \5 n! g' F( a5 ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?4 w2 z& {" ~* p, O
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）. P' \4 ~. T6 s7 W
A:Cilantro 胡荽叶 香菜
; c5 f1 ^2 H- I: t8 C8 w$ Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx' I: m! _6 R; L$ {8 c
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60.Allspice is made from:
5 h/ I" _6 D( k% l) `" y+ @ 多香果, 多香果香料是什么
# T8 V$ y) E# h5 o( rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" ?) a" O5 h4 Q5 t' t) W1 YA:A dried berry 干浆果
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7 k8 w# b) i ]. |61.Which of the following are used to make a sachet d'épices?
R! w% E/ p' e/ d# t下列哪些是用来做香包德épices？
- I% |/ {/ v/ e) U8 ihttp://www.sachetcatering.com/
! s7 C1 O- ?9 k3 j% e/ aA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香5 a, J9 ^2 y; h; U" A5 E# a) H
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62.Which of the following condiments are not soy based?
8 U' }; _7 P. J下列哪项不是酱油调味品的？% c% c% B" l: ~. s
A:Wasabi 日本辣根, Y& U4 T ^$ m5 }0 b) a
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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:4 u' z* \+ v' Q1 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：
/ [- w4 W! [) c# @4 G. oA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?3 K5 m6 n( r" e* y! Q7 n5 P0 R
下列哪个步骤是不是正确的蛋清搅打程序？: ~+ u9 y5 E; n
A:Allow to rest before use. 允许休息后方可使用。5 _6 A U6 M) y+ K, p; B
; b$ A/ w7 a3 Z65.The weight of a large egg is between:一个大鸡蛋重量介于：
& N$ l1 d4 A7 [& v- VA:56g and 63g 56克和63克9 K$ f, H# l( O; `
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66.Evaporated milk is a concentrated milk that is produced by removing
4 p" z( W+ X: O炼乳是一种浓缩牛奶 是去除什么做的) A6 R1 P7 \1 F3 N( [
A:60% of the water 60％的水
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3 V6 U( u2 Y7 c) K7 n: H Z67.A method of cooking that transfers heat through a liquid or gas is:* @& m, w8 g# C, [8 Y1 J
一种烹饪方法，通过转移液体或气体是：
% |# d1 g, q- u1 d" HA:Convection 对流
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T, B) C1 U/ e68.The cooking of starches is known as 烹调的淀粉被称为' f$ s( A5 M0 z6 I, a {
A:Gelatinization 糊化7 p8 N6 f9 O, C5 B9 D. t
6 w/ T! |$ ^% e Y# x9 r: |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
! i, C1 {7 R1 V4 X9 YA:Braising 烤
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$ V* q- ^4 B) a& Z( @. v- e6 y! M! 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：. @' L m) a ^
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理" ~' c; l& w& ?' a% 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, F7 B# y7 S$ W, j d4 _* Q
A:Fumet 原汁0 `! @3 T* E( t: L- I1 V' x
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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6 J: z! |0 P" X! n
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?
5 ?8 A& [$ @2 @! d7 U下列哪一项不是用于制造高汤（低汤）的原则？
( a: R8 F4 V; g- E1 nA:Start the stock in hot water.开始在热水中操作
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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
) H8 a1 A6 q( l" {8 }A:Remouillage 法语熬汤
* A/ G8 I* Y) ^http://www.haibao.cn/blog/post/176242.htm |
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