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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:/ R/ i* d5 K8 m6 D
哪位厨师最早带来高水准浮夸的美食
4 i% }' U: Y3 B# WAAntonin Carême 人名 安东尼·卡罗美5 x7 S, Y7 L" J& J
" p( e+ Y4 V9 j" W# j7 H8 M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:. L3 _3 |7 a1 w, b8 h/ s8 l/ M
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
: C6 f. ^1 `8 }6 R C) vA:Cast-iron stoves 壁炉' c8 S3 J7 J8 v! _
http://www.usstove.com/products.php?id=63 h; ?- p* n* h- _' K/ G
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28.The French term used to describe the roundsman, or swing cook, is:
( H" j9 Y( j/ q法国术语，用来描述roundsman，或摇摆厨师是：- G$ M: E% y( u3 k5 t
A:Tournant 图尔南
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29.Another term for the wine steward is:
, t7 j. t/ d2 e9 b/ ]6 \ [- c葡萄酒侍酒师的另一个术语是:
' S9 t! `3 R* T' B% YA: Sommelier 侍酒师
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30.Molds, yeasts and fungi are examples of a:+ R& G- f3 F# q1 H, h! {1 E" p! \. |5 L
霉菌，酵母菌和真菌是一个神马例子
# v. v5 I% v4 |$ NA:Biological hazard 生物危害
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* o7 ^: `% n0 ` V% P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:, Q5 r/ s9 {: z: e+ `
根据加拿大食品检验局，食品的危险温度区在多少之间：. p* p. z( t$ }9 J6 ]6 G) t
A:40° and 140°F (4–60°C) 4-60度9 \; c' \% q! _! p
' i: @0 k0 S# x! M32.All bacteria need the following for survival:; S4 V. x5 _1 \3 U* ^9 K
所有细菌生存需要以下哪些内容：
! x7 A& y7 \! K. d% NA: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?5 Z$ m2 Z0 ^& c1 H( f& ?. X; |9 m+ F
以下哪项正确表示了HACCP体系的关键控制点？
5 l' `& `# f, L% }5 B: LA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
2 v1 x/ `) r M2 y% A r食谱，接收，储存，准备，烹饪，保温，冷却，再加热" f0 a" Y8 f& Q! D# @% v
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34.Which of the following is not an example of a carbohydrate?
9 F( d, r4 Z3 L8 n3 Y4 K5 q; D下列哪一个不是碳水化合物的例子？& _/ D' ] c% G2 w6 G/ T5 s
A:Essential nutrients 必需的营养物质
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( y$ Q7 t; a) D0 W" ?35.The process by which a liquid fat is made solid is called:
( @; |; F" r0 Q, _液体脂肪做成固体这个过程叫什么/ T2 W$ K/ P# U* H7 c
A:Hydrogenation 氢化
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$ a+ ^: v# t' }7 c) a36.Which of the following is not an example of a fat substitute?
& ~1 c X- |( Z5 L3 b) R下列哪项不是脂肪替代品的一个例子0 ^ y% X6 N' ]: V6 t# j) k- ~
A:Acesulfame K 安赛蜜K表4 N* m; g3 O5 O$ T4 \1 `
7 b }5 W. s: C9 d) w0 i: w8 r37.Health Canada requires that a product labelled "fat free" contain:' \! Q) ?7 x. j, ~) Y8 Z, Q6 B4 ?
加拿大卫生部要求的产品标有“不含脂肪“包括：
1 S( u& k0 y& U& s+ tA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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5 o1 B3 R0 |0 R1 c( z5 d38.Which of the following is not a problem associated with converting recipes?; L0 D# |( I0 X
下列哪项是不相关联的转换配方问题？1 L3 y) k8 i% [! K* B# B/ P$ |% u
A:Unit cost 单位成本6 N2 R$ Y! I: }0 S) d8 Q- ]
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ j" O9 ~$ X; L d9 F2 [ ]从供应商采购的物品的品质或成本叫什么- F! Q( k! Z o& I& S) k
A:As-purchased cost 购买的费用
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1 @" q' w5 _" z3 I: [$ A40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 N. \" T1 o. C1 c4 K" ^在新货到来之前用于日常所求的必要库存量叫什么
: F) ]3 W6 E3 t& W7 V& p }A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?, t1 C! I5 x% [1 C- Q
下面那个缩写是用来表明正常库存流程？
, g" i N) @' Y t0 @: q/ q8 CA:FIFO=FIRST IN FIRST OUT 先进先出; ~( `. a, A% Z, V
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42.Which of the following knives is used to turn vegetables?
2 D0 r9 L# e+ T9 f- N |/ q下面的那把刀是用来打开蔬菜吗？
: E6 N p& v$ d" dA:Bird's beak knife 鸟嘴刀+ I: l8 |8 J) @% o8 m% c8 v
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird9 G4 a/ N1 M# j& ~. j' [
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43.What is an instant-read thermometer best used for?
9 Q4 N$ e! @& y3 ~, V8 ~7 L即时读温度计最好用于那方面？. [, u6 S. U" V# X, c
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
4 ?. u Y1 |/ L6 n下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 I! b% Q* ]0 h' d, W5 B# }. eA: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?
1 Y. ~( [5 [0 v! _$ U! F哪件装备下面有一个可移动的碗和一个S形叶片？1 b, W. L& ~ R3 R
A:Food processor 食品加工机2 a8 S$ C) S& k* m* a1 F- ^
http://www.google.com.hk/search? ... iw=1263&bih=572( w1 S& D, [7 c* V4 x0 z
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46.Which of the following is not a rule for knife safety?
Q% V, Y- S* a. O% @; u/ I下列哪项不是用刀的安全规则？
4 H6 t5 l5 R7 R' UA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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) f! [# V: O1 n5 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:' C' z4 f. i2 F' {
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？7 m7 A) d5 F1 Z/ d3 J
A:RondellES
+ M! U W: Z% }& w5 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: k- |) `- D' n' a1 R& W9 c6 y% X* a2 Q
- w+ Y5 `; A/ n# C* U48.Which of the following is a diced cut used to garnish soups? ^; N+ L. \. ], t* } Z
下列哪项是切成小方块用于汤的装饰？
; h4 ~" o$ ?$ |' p: qA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
+ a( b, q" {7 o0 ?2 @! U O49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?& n% c' t! S8 @/ {& b+ b
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！！——
# C2 k8 o4 J9 DA:Gaufrette & u: O- q9 j/ c1 b a6 y! N
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ L# F9 W& J( M6 M/ amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# U# f& f/ o' fGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572) b( K F! S+ ~
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
6 ]# Q- Y9 e/ T+ f, 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）
) w; M: c5 p- o+ YA:Cilantro 胡荽叶 香菜
$ }3 W: \1 o9 r$ Zhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
" v" g( U1 ^) O( g 多香果, 多香果香料是什么
4 P- T9 _5 ~6 ihttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx, C$ A( w. W2 p0 C, W! L$ j
A:A dried berry 干浆果
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6 \6 d' Q3 O) R* ~61.Which of the following are used to make a sachet d'épices?
/ y7 U8 f* e7 `9 b0 \# l下列哪些是用来做香包德épices？+ \) G- q8 _7 B, f H
http://www.sachetcatering.com/
0 @% S( g5 t) O7 `+ z [, X, ZA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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5 s. W. \1 m u4 p8 |$ @62.Which of the following condiments are not soy based?& a, t( v. j& Q* C7 B
下列哪项不是酱油调味品的？4 T+ n4 B) @# y) O2 n' `4 \
A:Wasabi 日本辣根9 a9 }) y0 i# E+ d6 t
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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: s# }. ?% u" b1 r+ S
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：
! I! s; n3 W; E0 l' a( u9 N3 _A:Pasteurization 巴氏杀菌5 Q: o8 Y% K+ ]8 e' V$ s6 e
8 [9 x4 W, m: ]. M64.Which of the following steps is not the correct procedure for whipping egg whites?: G0 h- [1 s( ~) W
下列哪个步骤是不是正确的蛋清搅打程序？9 N- \( Y( i8 I* L. @0 ^
A:Allow to rest before use. 允许休息后方可使用。
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0 t: V+ k) d: d: t65.The weight of a large egg is between:一个大鸡蛋重量介于：" y) G4 s6 `& [+ k- m/ O1 z
A:56g and 63g 56克和63克/ d. D7 f8 L( p9 W& e' [1 i
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66.Evaporated milk is a concentrated milk that is produced by removing) `; q, C7 W. [2 [( k( `4 v) p
炼乳是一种浓缩牛奶 是去除什么做的# X" B. f5 N, J4 C
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:& p4 `; }" v" z; d2 R, i
一种烹饪方法，通过转移液体或气体是：! X# }& l2 {* w0 H2 r0 q7 n
A:Convection 对流/ z! V j- T$ b1 J3 E
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68.The cooking of starches is known as 烹调的淀粉被称为
1 V- S& F# t! B# T! m* }6 ^A:Gelatinization 糊化
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2 V. K! I$ |! }4 s/ S4 X4 R% I* o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
/ \& g+ t, H7 |; r, L: P) j7 GA:Braising 烤( K# g9 q' n. W- {
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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：+ ~% f' k( d6 P0 G" X+ q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理& h- S$ V, \' F$ O' _7 U9 E
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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6 u- ?9 [8 G8 ]
A:Fumet 原汁 R7 S2 R2 O- G4 n
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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
$ o' |* p! B- k# `- F7 R7 tA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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+ [; H. \6 Q: S* _( u$ `73.Which of the following is a principle not used in stock making?
1 o1 Q6 [2 @: b# E5 J下列哪一项不是用于制造高汤（低汤）的原则？, L+ A- E- c* ~/ B+ _6 S) O
A:Start the stock in hot water.开始在热水中操作
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8 |1 s& M$ i2 w2 @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
: H2 W1 N$ I; kA:Remouillage 法语熬汤
1 m% d) W& }8 \) Ahttp://www.haibao.cn/blog/post/176242.htm |
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