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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:
* T! V# X# k0 a% Y; r& ~- ]: Y哪位厨师最早带来高水准浮夸的美食1 m( z- w" h& B" T; |6 H: W
AAntonin Carême 人名 安东尼·卡罗美: v6 _. x7 X* z; j. i/ R. W1 P2 A" }" p
- }( u5 T- @5 z& M0 C) j7 Z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:: E( b8 M u" w! e$ a
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
2 w% z1 }' ~; S6 D; KA:Cast-iron stoves 壁炉' P# k* J1 T8 ^; H1 W: I
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:# ]) O% q( E" { F" ]; Z" c* B
法国术语，用来描述roundsman，或摇摆厨师是：
& f" Y& X& }' u- @* u7 g% }A:Tournant 图尔南& z. y1 \7 o* \7 ]# R3 X% b
" p* k% y- N( k2 \# T! ` g) A29.Another term for the wine steward is:
* B+ j9 ] V5 }! E6 I% k葡萄酒侍酒师的另一个术语是:
: W9 _) D1 H0 aA: Sommelier 侍酒师& u+ G9 }3 @% J' ^* j! k
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30.Molds, yeasts and fungi are examples of a:$ l0 ]3 W+ ?, t* ? i
霉菌，酵母菌和真菌是一个神马例子
9 G8 k0 C* S1 W- b( w. _$ `1 V" YA:Biological hazard 生物危害/ E! j/ _$ S* I' y8 r6 \0 c; P: N0 I3 q5 @
3 \& z/ e7 l0 G* o7 F8 `; F31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:$ c6 E% {* M$ }, h3 M
根据加拿大食品检验局，食品的危险温度区在多少之间：4 T! R% i! T7 D6 n- p5 w" a b
A:40° and 140°F (4–60°C) 4-60度$ v; c, B% o+ L7 j! B- m4 W) Z
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32.All bacteria need the following for survival:- k+ _* {5 M4 X. W% y4 T$ N" E% e
所有细菌生存需要以下哪些内容：5 G: f y, _$ g
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值7 K' _, G$ x6 N6 m
% a5 p7 ~3 o# i& n& Y$ `7 i( q33.Which of the following correctly represent critical control points in a HACCP system?3 A; Y4 {7 j, }, {4 v6 {& Z
以下哪项正确表示了HACCP体系的关键控制点？1 d$ S9 }3 I/ ~2 X' V6 w& V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; @ @( D* ?% H/ \2 F
食谱，接收，储存，准备，烹饪，保温，冷却，再加热 Y, H* P4 {+ C5 F1 d( O/ x; o
% a/ [7 w+ u- x/ I34.Which of the following is not an example of a carbohydrate?# T( k' l! r! c$ ~% u; E
下列哪一个不是碳水化合物的例子？ q4 h8 N7 y4 j
A:Essential nutrients 必需的营养物质( ^7 x! e: t% P! Z. s4 X
% ]3 S7 e" y, i. ]% p, A5 T35.The process by which a liquid fat is made solid is called:& s' ^+ }! b- l( `
液体脂肪做成固体这个过程叫什么
# P- \3 T0 C" o2 `! C) HA:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?1 ^% E' u9 l' B; A/ F- d6 c* H
下列哪项不是脂肪替代品的一个例子- A5 r$ `' a4 a5 Q$ {3 |
A:Acesulfame K 安赛蜜K表
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" D5 g+ F8 ^- b9 B37.Health Canada requires that a product labelled "fat free" contain:* S7 m: C4 g* A/ p( \
加拿大卫生部要求的产品标有“不含脂肪“包括：! c# B/ @3 C& Y: ^9 K+ A
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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2 X4 x* P7 }+ @8 M38.Which of the following is not a problem associated with converting recipes?% j" b2 u! L7 S( n' f0 w l6 ^
下列哪项是不相关联的转换配方问题？
. m: b: d3 ?" T$ K% G* }: }A:Unit cost 单位成本2 H% s j) a' e+ `- n: {2 C
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39.The condition or cost of an item as it is purchased from the supplier is called:
5 _6 I4 O- C. v5 }7 v, ]) Z从供应商采购的物品的品质或成本叫什么
& R Y( C' K+ e+ }( |/ b7 DA:As-purchased cost 购买的费用9 b( u! |/ c# }; E! J* n
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 U" w' {; P# d. P2 ?在新货到来之前用于日常所求的必要库存量叫什么$ x! Q: _, v0 q0 m1 |
A:Parstock 基本日常最低库存" @3 b2 T v- v9 _9 k1 j( p
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41.Which of the following abbreviations is used to describe the proper rotation of stock?5 w" ?' S" u3 F& j* w
下面那个缩写是用来表明正常库存流程？
" r5 J2 J P% P bA:FIFO=FIRST IN FIRST OUT 先进先出: `* q/ V2 @& A2 k: R! C
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42.Which of the following knives is used to turn vegetables?# O6 |/ V( a; f: W' e
下面的那把刀是用来打开蔬菜吗？& L' _$ A. h- l P1 ?
A:Bird's beak knife 鸟嘴刀
7 G! e) t0 ^5 s! Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?) n2 V+ Z" X6 U+ E' a; @* c+ W3 ~
即时读温度计最好用于那方面？
, n1 c3 D8 f N% N. D& l$ C3 z+ [7 s x. UA:Checking the internal temperature of a roast 检查被考物品的内部温度# U" ^0 J/ X6 e' Z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
. e' O D- H9 k! b- C+ j" t下列哪些金属材料受热均匀，通常用在铁板而且非常重
# L/ F9 p/ G6 t0 b( c9 s' wA:Cast iron 铸铁
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8 g( x0 v1 a' V2 h' F' S45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 G5 m& I+ e, R2 y1 a! G7 i哪件装备下面有一个可移动的碗和一个S形叶片？6 h# ]* a5 \5 _. q
A:Food processor 食品加工机
) u. f, T! k$ bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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, g7 U; U! Z5 F/ G4 s; P46.Which of the following is not a rule for knife safety?
/ b3 }' i+ I# e7 |下列哪项不是用刀的安全规则？
( S n: h. G+ S c" [7 Z8 J. E' ^A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀/ J, @# G" G) Y* m8 N! r
2 T4 ~4 S% ~6 v9 @47.Disk-shaped slices of cylindrical vegetables or fruits are known as:# J. D6 v/ w& V% A7 p: j, F
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？% w! t" X) s9 q/ f) H
A:RondellES
6 H( ^* b4 X- L/ B/ u W1 rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! \5 Y2 o u5 S( w, Q4 ]
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48.Which of the following is a diced cut used to garnish soups?
" w8 P2 ?4 L: Y4 r下列哪项是切成小方块用于汤的装饰？0 b' {. P% d7 N$ I$ h9 Z
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 R: ?$ u: f( S; V O/ k c
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* x+ D7 f- f/ B0 n- M/ }' |: 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！！——8 j7 T9 s2 G3 }9 A4 f# R
A:Gaufrette . E$ {. X+ }0 P) ?. Y4 P' x% ]% W
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572+ _1 R# q3 h0 F" k
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572. G) g; y$ }5 z
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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& z, r) H4 U& O3 n' T& |8 g. u* C- k50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 \. [* z% P2 }8 S- {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）$ Z5 }8 b8 q# o; L" ?
A:Cilantro 胡荽叶 香菜7 G3 @0 w2 z/ k0 ^: k8 }
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx: c( a0 P4 J- n" Z& w
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60.Allspice is made from:
9 E3 W2 o! a5 ^! C 多香果, 多香果香料是什么8 {9 a" {1 H& Y5 k9 x" ]
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 t+ y9 e H' n5 [ L& Z; JA:A dried berry 干浆果) E: L/ \# A$ T/ h5 ~$ S% Q4 x% S" L
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61.Which of the following are used to make a sachet d'épices?
7 x) v/ l! \* S下列哪些是用来做香包德épices？7 b, h/ q" O& M F4 q6 \
http://www.sachetcatering.com/4 I" j- P* A: K9 J( X/ ^9 O9 O# y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香, D6 N4 u. p/ g0 Y; \
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62.Which of the following condiments are not soy based?
8 z* V9 u, c& H' p0 A# H5 l下列哪项不是酱油调味品的？/ {2 I+ u& N+ \4 _- v5 H
A:Wasabi 日本辣根: S0 x( ?# h L. W
9 ?, s3 z% M8 Q) Z* k' F2 S63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:; j- [) k: }4 g8 K' t+ 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：: L2 b" S+ b* u5 R5 H
A:Pasteurization 巴氏杀菌% D, |4 Q3 R0 {. \% g2 ` w
: F7 J7 T0 P K2 K |* r/ W0 \4 q! l64.Which of the following steps is not the correct procedure for whipping egg whites?
" c/ {! ^1 c7 J2 n) V. {* J2 p下列哪个步骤是不是正确的蛋清搅打程序？; o) r! p0 O# Y+ _) N% I$ B
A:Allow to rest before use. 允许休息后方可使用。
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' g5 k% Y" G7 R0 R k, |# d65.The weight of a large egg is between:一个大鸡蛋重量介于：; A+ V; c' h$ X; R
A:56g and 63g 56克和63克4 `2 T$ }- ]& H5 D
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66.Evaporated milk is a concentrated milk that is produced by removing: q5 @" |& j8 b& A) @) w' M; x
炼乳是一种浓缩牛奶 是去除什么做的' ~# a: g+ {4 [
A:60% of the water 60％的水. ]" O" f2 W3 R4 \2 _% j
6 O; j. U4 l2 ]( l& w( ~5 X67.A method of cooking that transfers heat through a liquid or gas is:
. r2 l) E$ E% I) `一种烹饪方法，通过转移液体或气体是：
3 U' ] R6 u s% _3 I* N DA:Convection 对流0 v- w! s4 L2 C7 ~8 `
$ T; u* J b0 S4 u/ A; u" m) ]68.The cooking of starches is known as 烹调的淀粉被称为0 Q# A9 z# X+ E9 N! ` X
A:Gelatinization 糊化3 q, ~! Y( i/ u+ g0 f* ?0 P# H. C
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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？
8 C# C# E3 S4 i% x: }& EA:Braising 烤) {- `+ y9 _9 y6 i& i9 J
- i7 h" o' R' _- R8 \6 w& C/ l70.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：. ]$ _7 ]- |9 m! Z! U; F
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) P) ^: ?5 ?0 Z: P. v( m2 T, m
1 l/ T4 k9 O3 @; S2 K3 f: T8 p- b71.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
" K3 {) \) W; M) t- X) p/ dA: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4 y W" j0 w+ \* Q7 u# @7 ~
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜) Z# i4 E2 G+ C% Y/ |
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73.Which of the following is a principle not used in stock making?
$ i/ B) v. m, b: Q5 @4 m( }1 w下列哪一项不是用于制造高汤（低汤）的原则？/ n' o5 \' v2 H* Y# [! t' d9 Q
A:Start the stock in hot water.开始在热水中操作
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) s0 @4 Q4 h! O/ F; ~- A2 S74.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- S% k$ B9 F9 n* Y4 _
A:Remouillage 法语熬汤
, ^3 F/ y1 v2 T: q( @) E* ghttp://www.haibao.cn/blog/post/176242.htm |
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