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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:) c) Z d) K; q2 h( _: B2 }
哪位厨师最早带来高水准浮夸的美食 F9 z- ^7 A3 {* y) Z6 W
AAntonin Carême 人名 安东尼·卡罗美
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8 \; A/ _1 ^9 x' }- `/ A' p6 d# }27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:/ Q% c; Q5 r1 _& a; u
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ ?: H& p- f" [5 D* wA:Cast-iron stoves 壁炉
, M( f2 ~; n3 I) d( nhttp://www.usstove.com/products.php?id=6/ d1 D& Z+ Y y( u: u' _' x3 ]
) n/ z- o; ~) D9 Y3 r( h5 j2 m28.The French term used to describe the roundsman, or swing cook, is:
* A: L& f4 d+ |* j法国术语，用来描述roundsman，或摇摆厨师是：( i$ l' s, K' D+ L% U% t% f# W* X
A:Tournant 图尔南$ [: W* L# I: [) Y
4 z. m8 {* u; {, P& Q* O6 V29.Another term for the wine steward is:" _; [7 K2 Q& c& s& ~
葡萄酒侍酒师的另一个术语是:) w! M9 H. f# c5 l" e
A: Sommelier 侍酒师
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& U+ X& |8 `3 m: D X3 Q4 x* ?* J30.Molds, yeasts and fungi are examples of a:
( i5 k) ^) W. T5 k7 W: a9 ?5 l j霉菌，酵母菌和真菌是一个神马例子
% ]! B& S- Z, P$ \- qA:Biological hazard 生物危害/ L \# o3 U1 C% I5 f8 E
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:( k, ~) j7 d& L' I- M
根据加拿大食品检验局，食品的危险温度区在多少之间：! M* U. D, \6 V" g4 R& h
A:40° and 140°F (4–60°C) 4-60度9 S4 \+ |) u+ r& z
% [! I7 G$ D' F# |: P32.All bacteria need the following for survival:/ x8 p- }1 d: d0 A; Q j
所有细菌生存需要以下哪些内容：6 Q2 [0 c2 {) v* I5 Q
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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1 \$ @& R( {5 _33.Which of the following correctly represent critical control points in a HACCP system?( J! {* G# N* v/ ^+ d3 P6 |& ]
以下哪项正确表示了HACCP体系的关键控制点？
4 a6 j8 i& w$ GA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) g+ z9 L: N+ n' Z食谱，接收，储存，准备，烹饪，保温，冷却，再加热! O" a8 V1 B- V2 J. \7 B) v" p
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34.Which of the following is not an example of a carbohydrate?- [6 x1 C1 q$ Z
下列哪一个不是碳水化合物的例子？' d* |+ I. D3 L
A:Essential nutrients 必需的营养物质' b' I8 @ Z2 f/ \) _8 }% G, B" M( n
+ G% D" H; f4 B! p2 d" z35.The process by which a liquid fat is made solid is called:
' h7 ]/ b8 ~8 j) r9 }6 Y% Y1 g液体脂肪做成固体这个过程叫什么/ A+ p1 n* x0 B6 \- m' R0 T
A:Hydrogenation 氢化2 e( {% W1 D" o9 u; Y. L+ m
" ?; U! L+ U8 f" p36.Which of the following is not an example of a fat substitute?, o9 T$ {0 I$ x. Z
下列哪项不是脂肪替代品的一个例子
2 @; ^2 u5 {! |4 f2 N# MA:Acesulfame K 安赛蜜K表$ a4 ] B2 _: Q4 j/ B1 M
+ j5 ~4 }* F/ Q+ X. s6 D- T @+ a37.Health Canada requires that a product labelled "fat free" contain:2 D' u% y; ~* r2 F( {& T
加拿大卫生部要求的产品标有“不含脂肪“包括：; }4 ^4 y$ _! J6 Y3 v
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份0 E6 `$ r+ X. Z' s" O$ \
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38.Which of the following is not a problem associated with converting recipes?6 I- { L5 Z1 A5 g/ a9 P+ R- M) b
下列哪项是不相关联的转换配方问题？7 s# U' v" A. Q
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
: \" ~ U0 ~* {. q R从供应商采购的物品的品质或成本叫什么6 q3 o- B7 ^( @$ F# P
A:As-purchased cost 购买的费用
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2 F9 w6 Z, Z$ e5 b% o40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 E9 Q% G7 X( H$ y: X在新货到来之前用于日常所求的必要库存量叫什么
4 g K. [7 x2 V2 J2 c4 cA:Parstock 基本日常最低库存, r4 q! f$ @/ P1 Z; c
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
; S: J" V: O6 W# H下面那个缩写是用来表明正常库存流程？2 x4 \8 j9 [2 ~* r; k
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?/ S" }2 W% h4 ^6 Y
下面的那把刀是用来打开蔬菜吗？0 F4 }" Y- O3 L3 `! B! D# V
A:Bird's beak knife 鸟嘴刀. y& ?6 l/ K2 W! G
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?5 m# h# `. K# G7 H
即时读温度计最好用于那方面？/ }3 i; V8 h. I
A:Checking the internal temperature of a roast 检查被考物品的内部温度; T/ r, n9 n1 l# b) z
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# _! x6 m s% l/ n1 i下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 j- d1 f6 ], T7 _A:Cast iron 铸铁. Y: z0 ]5 T W3 q" E5 K* Q+ L- B
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- w0 ~1 L- G4 w0 _6 l/ ~哪件装备下面有一个可移动的碗和一个S形叶片？
5 D3 X* q! q/ E( d' i4 F7 MA:Food processor 食品加工机' Z' \1 p+ o' C6 P9 n
http://www.google.com.hk/search? ... iw=1263&bih=572# z: n% q- A* J" Q$ a
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46.Which of the following is not a rule for knife safety?
3 n4 O7 F1 ~6 s4 K+ N下列哪项不是用刀的安全规则？/ H* c1 [( N5 r8 m: ^
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀- p: ?/ w. q* |/ {
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:1 @5 W, {. ~( ~& U" _5 V4 n. H
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？% w- B8 U6 u2 P7 M/ u9 }+ o
A:RondellES / h* }5 @# {* e3 d z0 f2 p+ A# L
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting' n3 q8 X$ W% V) q
8 B( l) f9 w. [9 \/ _* G/ Y3 E48.Which of the following is a diced cut used to garnish soups?$ A( \# V- N& \; K7 u& a l" n
下列哪项是切成小方块用于汤的装饰？
/ @; T! d' [. F. \ V- A; X8 hA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, T- C6 p/ V* C I# ?% i49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. q) H% }. C" x/ }1 s
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！！——
& G: f& T \8 T( j# c0 xA:Gaufrette
! ^) V: ]2 G+ r/ H) d/ ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
3 T/ P" {$ h' O- ]2 d: ^mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
[: F; _+ E: j2 ?9 RGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5728 t/ _6 e" f! _! O B
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?+ X0 h9 S: ~4 f( W8 x/ u
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）2 E; v! W4 p& e0 D
A:Cilantro 胡荽叶 香菜# `* f1 \9 _! n4 j
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
2 G1 y" ^. l3 e 多香果, 多香果香料是什么
: `4 V+ O% i7 N* O0 l1 Rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx4 R f9 }" C) k2 V1 Q
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?; H8 } v( X( F9 N3 F: r
下列哪些是用来做香包德épices？. q z) W! G. L; @) h
http://www.sachetcatering.com/( _3 j9 I7 W% g7 X! E, y
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?8 ~- w6 O. t' g/ x" ~ ^
下列哪项不是酱油调味品的？
: P2 ^; M( ]. `, n% f! j# R# AA:Wasabi 日本辣根
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% t$ g2 r) ?/ ~3 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:+ P0 E2 E! b2 h( Y/ \
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 s3 k" g- cA:Pasteurization 巴氏杀菌
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64.Which of the following steps is not the correct procedure for whipping egg whites?
5 z: K5 {9 |/ v3 I( l0 Q3 E下列哪个步骤是不是正确的蛋清搅打程序？
: T& t7 i8 c5 v+ W3 }+ a) eA:Allow to rest before use. 允许休息后方可使用。2 m7 x7 E: _) r: s; \# D
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 S2 ?/ N/ j. H1 Q6 ?5 hA:56g and 63g 56克和63克: y1 N( w$ [, g) {: l( C- w/ d3 {
, J J6 t8 _: ]. x0 P" c2 Z66.Evaporated milk is a concentrated milk that is produced by removing
9 D5 e9 v- O7 e& |炼乳是一种浓缩牛奶 是去除什么做的
" x% d* H: H- N% D. ~A:60% of the water 60％的水
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, [) ^9 n0 Y: o3 m67.A method of cooking that transfers heat through a liquid or gas is:1 c1 p6 V. p& a. T7 s
一种烹饪方法，通过转移液体或气体是：
" q* U6 k* ]1 r. s" M4 TA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为# I; S. f! V& l5 y2 E. p
A:Gelatinization 糊化* n/ e& L) N, ` j" s
# Q5 A) K0 o6 k+ F( f* z' Q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" d! \, E/ ^# x7 s7 i$ Z+ \/ B _) V3 W/ qA:Braising 烤" u, f/ r9 s1 {- m: ~, g
' G2 d( ?) {! m$ N; `3 l3 i- j70.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- Y; o8 x& D) o' i4 D
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理) L/ t) H c6 ~6 ~. x
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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
. ^, t" l& ~* f; Y8 z HA:Fumet 原汁( Z7 n Q; T$ b
% _( \! ~( Z) T. k' `- H0 J, }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) F1 R; ?: D1 \# w+ Y
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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& I+ J1 M+ S- b73.Which of the following is a principle not used in stock making?
& N" W7 d, J8 S3 w( S* s下列哪一项不是用于制造高汤（低汤）的原则？ [. F2 H% ^, ~3 ]
A:Start the stock in hot water.开始在热水中操作1 S/ B/ c$ y' x8 a% Y6 h/ d/ n
" n4 X/ G! r* Z, |0 a74.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3 l4 n$ z9 }* G6 R: ~
A:Remouillage 法语熬汤
7 n$ r& ]$ h; _- v9 {! M; ?) ?9 X5 ohttp://www.haibao.cn/blog/post/176242.htm |
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