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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:
) I' c F9 g+ y. i, g哪位厨师最早带来高水准浮夸的美食; f, a6 }7 e$ E) N
AAntonin Carême 人名 安东尼·卡罗美
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& ]& o/ x8 X1 s6 D7 O# f+ ~; M/ l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
; l5 F$ h. O9 L5 g1 k7 f) R9 m% s# L下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 C! v. ~, D( s& @
A:Cast-iron stoves 壁炉
- T5 j' ~# ]& {2 {0 c( V! E. Qhttp://www.usstove.com/products.php?id=66 ?) [; L! m* E6 E' d+ s' p
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28.The French term used to describe the roundsman, or swing cook, is:8 g- f, U& \" p$ V
法国术语，用来描述roundsman，或摇摆厨师是：& V* ]& x3 F# ]8 f# m2 ], J
A:Tournant 图尔南
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29.Another term for the wine steward is:
% h. s9 L$ g0 E" e/ G( v葡萄酒侍酒师的另一个术语是:
# s3 F& b) i8 h8 s HA: Sommelier 侍酒师3 o5 J7 Y( w) v" B3 u/ e
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30.Molds, yeasts and fungi are examples of a:+ U( B' N( B% i% ` ?( @2 s
霉菌，酵母菌和真菌是一个神马例子
% v. D9 Y0 S. ^1 e8 PA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 J$ g: ^% }' ~( l根据加拿大食品检验局，食品的危险温度区在多少之间：
$ L% v, ~ z1 _) B0 }) k# O* H% k4 \+ GA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:; D0 t. s( @; U! p) }
所有细菌生存需要以下哪些内容：
$ E6 H. z% q& gA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值3 F; F' N+ U: D9 P0 E8 m( M
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33.Which of the following correctly represent critical control points in a HACCP system?
) U. d& v: M( R {以下哪项正确表示了HACCP体系的关键控制点？
: [) u8 q. B5 g NA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ D, Z9 f9 T( [; g1 a3 T食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?/ g8 G3 _9 A) [' h
下列哪一个不是碳水化合物的例子？
- [* _; v/ G9 q* O0 XA:Essential nutrients 必需的营养物质7 M! y% l" G: R8 d- u' C
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35.The process by which a liquid fat is made solid is called:! |4 R5 j6 V! n3 Y4 E* I. P6 w
液体脂肪做成固体这个过程叫什么0 o6 Q, O4 d. O5 C( Y% q
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?" j% Y0 l# J( g. O% L- C
下列哪项不是脂肪替代品的一个例子
* y" A Z) G0 U( I# S7 iA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
9 j8 j/ H9 ]- W2 }5 O: o1 l: Y" o加拿大卫生部要求的产品标有“不含脂肪“包括：
% v. g" {4 }1 g9 u2 u! I7 ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 B" G0 a H/ J8 W2 @. B
6 E! Y8 E K/ G5 H0 A0 |; J/ h5 m8 y38.Which of the following is not a problem associated with converting recipes?
3 o: m+ s: G" s6 B* o) A: X* j下列哪项是不相关联的转换配方问题？+ j2 E: W0 ~, v E: m
A:Unit cost 单位成本) d9 e5 Y. u3 }6 f
. p# a- @ Z! C/ x/ J+ N39.The condition or cost of an item as it is purchased from the supplier is called:# {7 B. p3 p8 }( n0 P- l
从供应商采购的物品的品质或成本叫什么
+ ?6 U) \6 B3 t" E: a; v8 J0 E2 uA:As-purchased cost 购买的费用
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4 P( R8 A0 B% [40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 @, t, k @. a( H; l2 ~6 _在新货到来之前用于日常所求的必要库存量叫什么
7 y' b, @& h# h4 t: ?A:Parstock 基本日常最低库存. @) {( Z! Y4 T( N
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
! X7 e' _9 T( @5 k9 d- [下面那个缩写是用来表明正常库存流程？% ~- k. }/ G7 Q B# u( M' x
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 c+ |+ D% ~4 E' s42.Which of the following knives is used to turn vegetables?
8 j) n8 F. ~/ A' B1 S/ k下面的那把刀是用来打开蔬菜吗？5 \- @4 Q1 W+ @$ e, [% A# z% w
A:Bird's beak knife 鸟嘴刀
6 o3 a+ m4 ?7 }7 ^3 G# Q* W# ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird h$ [: L' [3 f& ?6 [ x% \
6 [* M6 r% C( T0 J# J43.What is an instant-read thermometer best used for?
3 W& R" |) h3 c% N即时读温度计最好用于那方面？
/ k1 @ Z) r$ \0 }' I; l8 o9 T3 I3 HA:Checking the internal temperature of a roast 检查被考物品的内部温度, `- D: y# {% ^/ E
) m2 e- N+ u, @7 k. W44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ w! r3 A! }: C下列哪些金属材料受热均匀，通常用在铁板而且非常重2 B$ o; d# k) v# U
A:Cast iron 铸铁, I) i( f% @( ] a- P, G' |
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?$ c' @! J/ V( H6 |+ R# f' c' l
哪件装备下面有一个可移动的碗和一个S形叶片？
. q) A6 t5 C% l8 b# c- DA:Food processor 食品加工机. ]% A, t: G6 o; e; E2 `
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?# J6 _9 g5 G. i' U
下列哪项不是用刀的安全规则？
; q. a6 n/ ?2 H3 r; a1 u, eA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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C3 t* `0 l8 G" v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:! h4 w1 K* v/ O$ R2 c+ {! X
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？. [6 x; m& r: F' i2 h ~
A:RondellES * q. O0 e9 I6 K `% K( ?! k
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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+ U2 b K. V8 G8 p5 g48.Which of the following is a diced cut used to garnish soups?9 j3 A0 G& \" y4 V9 `) f: n
下列哪项是切成小方块用于汤的装饰？
% ^5 k( m5 N2 ^5 s9 `, ?7 wA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ a) F; A+ N& F7 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ }3 i5 T; n) ]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！！——; f& _; j5 E7 F7 M
A:Gaufrette
/ r& U/ z2 Z8 C$ xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ t& \1 s0 A* u) Y" \) m) w- cmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572* ]7 ]4 j+ r/ f
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) W; E N" F( s( y
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?" V4 ?* U' q ^- j
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）
9 {: @% B: S) s- K* IA:Cilantro 胡荽叶 香菜
9 q9 o7 [1 O8 ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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- Z1 I+ G; h) ^/ D, o60.Allspice is made from:
( M) V* N# y- ]* k1 w0 l- R8 @ 多香果, 多香果香料是什么( p0 }- s8 Q& y2 o2 q7 I+ P
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 F% S. q4 P# Z2 BA:A dried berry 干浆果
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8 B6 O( f4 M( G6 g: f61.Which of the following are used to make a sachet d'épices? S/ f& j6 d i# X$ ^
下列哪些是用来做香包德épices？. U$ A: `! ~2 {) Z0 b7 G
http://www.sachetcatering.com/$ C. F8 V" v3 y1 n1 \
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香% g! {& U* v2 c' W6 v( C" m
1 G5 x; j$ O3 w* f% J62.Which of the following condiments are not soy based? |$ @2 N+ [) J- t
下列哪项不是酱油调味品的？
6 a; i$ ?! P5 M/ A) A tA:Wasabi 日本辣根1 ^8 Q% [# R4 d$ J7 K* `3 C# }( o
" f' h# j) T8 l! G0 c4 U& G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
( E7 e5 r# _* 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：
_" _, a! Z- T I1 jA:Pasteurization 巴氏杀菌
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- g; W+ K- S+ `64.Which of the following steps is not the correct procedure for whipping egg whites?/ r- L' P5 v# \' C0 f( H! E$ ^& @: O% @
下列哪个步骤是不是正确的蛋清搅打程序？3 a+ O9 H' f4 P" }: _
A: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：- h/ J" b1 }; n. w
A:56g and 63g 56克和63克6 A/ m2 Q. B7 c- G% E! m8 G7 @
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66.Evaporated milk is a concentrated milk that is produced by removing. ^7 F8 W3 Z. } H! d4 P; y& N
炼乳是一种浓缩牛奶 是去除什么做的9 f/ D8 c$ Y$ e1 A7 A" V" \
A:60% of the water 60％的水
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+ N+ J: e' V4 H. z67.A method of cooking that transfers heat through a liquid or gas is:; W8 G* g0 w% Z# m$ b2 F- W
一种烹饪方法，通过转移液体或气体是：3 [: O5 z- q5 ~
A:Convection 对流
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- X4 L3 N3 F8 c5 u( n' m+ q; h4 G68.The cooking of starches is known as 烹调的淀粉被称为9 ?- l" O$ p6 |6 E: v/ D
A:Gelatinization 糊化4 W/ A% g% d2 z
5 P8 v( }; t% M+ P9 S0 x1 q$ U, `69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
( {+ [, x; D: X- a0 R; ?; C$ FA:Braising 烤. I2 {! U) V8 f& _! W+ x
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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：! v: L2 c% I) u4 L% ] z# Q8 }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' i9 e( V( E2 e* \* K: K1 X( f
! K; n' J& e+ C( r% H8 v* k7 D71.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
- @4 V7 l" v: Y- [. w5 nA:Fumet 原汁2 d8 c2 H6 t3 n1 y. p, |3 f
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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
% w+ s) |6 ^% v4 _+ k* S/ nA: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?
% P7 Z/ d9 y3 R下列哪一项不是用于制造高汤（低汤）的原则？9 L$ R& T& d& q# q5 i" n* J
A: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
5 d# a* f, r# g3 p# D- O9 MA:Remouillage 法语熬汤
! q7 k$ i7 u2 D: xhttp://www.haibao.cn/blog/post/176242.htm |
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