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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:
* @' }, }+ u5 F+ I) R7 N& X哪位厨师最早带来高水准浮夸的美食 x' q# S+ w5 g1 H* t+ @
AAntonin Carême 人名 安东尼·卡罗美6 T4 [7 n- ?( Z1 t
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' U" n6 i5 o0 |/ L) I/ X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。9 d- ]; S! K6 f: H2 d u
A:Cast-iron stoves 壁炉
7 \ J! A( P8 L& Thttp://www.usstove.com/products.php?id=6
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; O* o `+ L2 p# R1 n# S' S( M28.The French term used to describe the roundsman, or swing cook, is:4 a4 p4 m! p: }" V
法国术语，用来描述roundsman，或摇摆厨师是：' U( M( o# Q5 I" T( W/ u# h& [
A:Tournant 图尔南
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0 @, T' F, [" {8 z7 R% W) j+ z29.Another term for the wine steward is:
1 [3 _4 V; X4 z! H' o& _葡萄酒侍酒师的另一个术语是:; {4 [( F. U+ o& M4 j
A: Sommelier 侍酒师( ?; @4 E% O) u$ o( h) b$ i" M1 H
- i, e- ~) n' Q" \% G30.Molds, yeasts and fungi are examples of a:4 v! O- R! M% } \9 G* i. ^
霉菌，酵母菌和真菌是一个神马例子
! r- H' b* x& b* ?, G( QA:Biological hazard 生物危害+ z6 Y o4 F% Q( ?9 \( ~& P
( U1 F, b* X. I" {7 s31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! s* s0 ]8 I w% S4 k3 W* a- Z根据加拿大食品检验局，食品的危险温度区在多少之间：
' @# `5 z" k8 q2 l4 u: ZA:40° and 140°F (4–60°C) 4-60度, D" g w# g4 ^ ^. Y7 B1 `
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32.All bacteria need the following for survival:
. X; B7 J' p9 T2 L! a+ u所有细菌生存需要以下哪些内容：
4 c ^1 [; O5 D; VA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
9 V F6 X/ b) \3 ~& _以下哪项正确表示了HACCP体系的关键控制点？
6 O, u8 T5 N) o. U" v. x' gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 8 \, }8 U) N8 ^$ ]
食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 p& Z8 W* @! H3 U$ V
) R4 V9 N7 t# h( z/ x0 O34.Which of the following is not an example of a carbohydrate?! {' Q0 N2 N* z6 e: g8 a& F
下列哪一个不是碳水化合物的例子？* K) A9 x1 O8 N7 G' L2 E
A:Essential nutrients 必需的营养物质: U# q; `' x2 t) q6 y; ^
+ q- U" j) s: @/ d# U35.The process by which a liquid fat is made solid is called:9 s$ q, n/ w! L9 D
液体脂肪做成固体这个过程叫什么
# j9 H6 N" S6 i3 k$ MA:Hydrogenation 氢化3 y. R; Q0 j! g2 }
: N' I! J& G; p1 I3 V36.Which of the following is not an example of a fat substitute?
$ G; R7 K1 W4 L& @下列哪项不是脂肪替代品的一个例子4 \# N$ t4 L9 F2 Y: Z4 t! R
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:' _6 K7 ~. T6 X" s" j1 F- }
加拿大卫生部要求的产品标有“不含脂肪“包括：$ ~' a: k* [, @3 @1 |5 \; D
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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3 l; }" Y1 Y) \6 I6 t& L% I38.Which of the following is not a problem associated with converting recipes?
: e; G0 h, X2 u9 e0 [下列哪项是不相关联的转换配方问题？! F$ C y% d2 `( B0 M6 u/ p$ Z
A:Unit cost 单位成本
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; E4 ^% P3 m8 K9 p6 W) ]0 G! ^ F39.The condition or cost of an item as it is purchased from the supplier is called:
3 Q4 d! p# l, W从供应商采购的物品的品质或成本叫什么1 J' p4 ] W, W H& c1 i
A:As-purchased cost 购买的费用
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! S# C7 Y$ E2 Q; I40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ E% P2 |" Q' ~ G2 ^8 r) p在新货到来之前用于日常所求的必要库存量叫什么
8 J4 I, p1 Q( [7 Z' b& @; AA:Parstock 基本日常最低库存
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, L6 }1 h( g- k& E41.Which of the following abbreviations is used to describe the proper rotation of stock? Q1 E" Y4 ?+ i+ H
下面那个缩写是用来表明正常库存流程？
( B2 S! Y. y' h1 k+ fA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?' I6 b" }4 G2 D5 S% l# p: J9 J5 i( W4 }- m+ D
下面的那把刀是用来打开蔬菜吗？
3 s7 T4 Z6 a$ Z) uA:Bird's beak knife 鸟嘴刀5 o* F0 t% h w
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird7 G4 h2 J8 r; N2 \/ \ `( u
' t" f- D1 d1 V3 y* m43.What is an instant-read thermometer best used for?7 B6 a5 V0 O1 B, A9 n4 V
即时读温度计最好用于那方面？) c6 H4 F/ c6 ]1 E9 ]5 F- c. o
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ e% h) g( r1 }5 t% w; b44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?( w! d3 V# N; |; D
下列哪些金属材料受热均匀，通常用在铁板而且非常重
8 [: L: [% f6 c# f5 y7 Q3 dA:Cast iron 铸铁
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* R7 }# K% r$ h4 b45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; J/ w: Y4 ^" H/ G/ V/ N哪件装备下面有一个可移动的碗和一个S形叶片？/ }3 Y& c. B: t
A:Food processor 食品加工机
0 H/ M! d# a0 [3 M' P: V5 R2 Khttp://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?7 S k+ h+ O ~' Q; d/ M6 S
下列哪项不是用刀的安全规则？% k5 ^ w3 O4 g" I& m5 z
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:, u( K( C8 h# F1 g; {% I1 ~, @
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 }5 k7 O, B5 j. s1 l( E
A:RondellES
/ {7 n7 q) @8 ~$ ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting! o4 C0 F5 G( z: T
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48.Which of the following is a diced cut used to garnish soups?
/ l' u5 e9 z) V3 H下列哪项是切成小方块用于汤的装饰？; g/ X+ K! X" M% r( m# M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ M) ]- ?/ Q0 L6 k49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" B: e& \) Z1 v3 y% n6 Q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！！——
+ U, F* h6 s2 Y. [, }' U+ w! lA:Gaufrette " Q" C# J4 X" _- t: R. ?3 Y
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
2 I6 D! {$ _' S0 dmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
$ {) m; G) Q' iGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572$ K' `* W1 u! w& J* e8 y. V
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?; }. g0 M# z. l& k) i
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）; [; b. Z7 ?! b) m6 N: z
A:Cilantro 胡荽叶 香菜
/ `/ {4 d. O) d1 ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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* p7 U$ H- ^" @0 ]60.Allspice is made from:) p7 _4 f" f; K! v
多香果, 多香果香料是什么
7 [. T3 p o1 x3 O4 h: P+ Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx/ R, z! v/ q0 B3 W7 Q% G$ u, Z
A:A dried berry 干浆果
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0 `8 |' a( v6 |8 K3 u& N61.Which of the following are used to make a sachet d'épices?& h5 s2 ?7 i5 ]6 F7 n# _% a$ v# i) I
下列哪些是用来做香包德épices？
3 U! W8 A/ v S+ A, lhttp://www.sachetcatering.com/7 o/ |$ c: n/ _+ w
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香) x6 l8 h7 p8 d3 R" }' P6 c
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62.Which of the following condiments are not soy based?, j# S: B, ~- x: b* @
下列哪项不是酱油调味品的？$ F0 L2 a( o- Y/ F0 p2 ^
A:Wasabi 日本辣根4 u! f2 J# T) ^ f8 p
& `/ G, r6 P9 }0 @63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 S, o$ i u8 {% o' b% H0 ^8 d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：
! s1 p$ T$ s* q! u8 FA:Pasteurization 巴氏杀菌
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: |% {5 F' \8 S# h4 ]& P64.Which of the following steps is not the correct procedure for whipping egg whites?
. A4 |! p0 u3 }% C4 w" p下列哪个步骤是不是正确的蛋清搅打程序？
# q, |/ K, B; a- K9 z( w) X: B5 oA:Allow to rest before use. 允许休息后方可使用。
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* f/ j9 W8 V; N5 B) J2 Z65.The weight of a large egg is between:一个大鸡蛋重量介于：: a, N: H, x, s; z4 _
A:56g and 63g 56克和63克1 ^2 o7 O1 g( P# z# m7 L( O/ `9 [
8 i% W, _8 {0 S7 D66.Evaporated milk is a concentrated milk that is produced by removing8 G4 J! T( T2 m! s( l- B
炼乳是一种浓缩牛奶 是去除什么做的, n( J$ N2 ~) h0 k3 P
A: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:9 S5 }0 E' Z; `& p
一种烹饪方法，通过转移液体或气体是：2 s( k: g5 B" l7 p
A:Convection 对流+ P$ \7 E; E$ C$ c! Y% X9 g
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68.The cooking of starches is known as 烹调的淀粉被称为
- H9 | C! E, O8 Y2 V. ]A:Gelatinization 糊化
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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？
, y$ V4 f& R. t! B! bA:Braising 烤
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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：
% |1 e1 P1 m0 ~. Z' ?A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理/ p5 Y) q. R2 g3 f) V
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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
2 }, J, S& _, {- M' m6 lA:Fumet 原汁
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- F) r9 y8 O; |: [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
1 J3 L6 C& Y1 h: b& B( x: ^A:Carrots, onion, celery 胡萝卜，洋葱，芹菜, }. l* G0 a# I0 Q, l% |; G
# }# f, `* n# Z |) O" w73.Which of the following is a principle not used in stock making?' S9 G% }: \# a& V% S; N3 j
下列哪一项不是用于制造高汤（低汤）的原则？
' ]2 G7 Z2 ?; z1 T6 Z, p& F' vA:Start the stock in hot water.开始在热水中操作
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& S1 g1 n& M+ r7 K74.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$ j+ C% L2 E; Z+ _# D2 A% P
A:Remouillage 法语熬汤
* Q$ ~' o0 _' f4 X/ ?3 q8 ghttp://www.haibao.cn/blog/post/176242.htm |
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