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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:! E/ R! G; P, i Z
哪位厨师最早带来高水准浮夸的美食
6 N( M/ ^% F+ DAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# B4 N; t5 W3 @# 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 。
* Z0 b: w, I- e1 e. K- r3 ^A:Cast-iron stoves 壁炉
# a' X8 |. W0 Z8 G. k6 X Khttp://www.usstove.com/products.php?id=6 w1 l: A3 [9 O- x; U
3 S( p2 u: I, {' m+ G28.The French term used to describe the roundsman, or swing cook, is:6 G! N0 K( }* f2 ^0 W
法国术语，用来描述roundsman，或摇摆厨师是：6 K3 @4 t- W8 a3 \) G
A:Tournant 图尔南
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29.Another term for the wine steward is:
, n( E B1 y# U8 U葡萄酒侍酒师的另一个术语是:
; G8 V) P3 Y+ Z+ ZA: Sommelier 侍酒师# P+ h1 _" R$ ^+ C/ n# |) l$ S
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30.Molds, yeasts and fungi are examples of a:
. G& q( n M; W: Z! H4 D霉菌，酵母菌和真菌是一个神马例子8 d& ^3 i6 d' x! K
A:Biological hazard 生物危害$ U% h- j0 J: p- j* c1 |) p5 s
U1 G8 I3 f T$ I% g31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
0 ~. K+ O5 }# D% K' C, ]: ]根据加拿大食品检验局，食品的危险温度区在多少之间：
0 K8 S$ x: r0 |A:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
0 A3 m; z3 Z8 O& T3 E所有细菌生存需要以下哪些内容：
P! F9 t% |) k2 f8 H4 CA: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?0 {7 q0 m9 x4 P
以下哪项正确表示了HACCP体系的关键控制点？
* F) q2 u" @& v. B- EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating . w( E9 f/ y* L
食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 b& V5 V+ v d- ?4 c
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34.Which of the following is not an example of a carbohydrate?: u: c7 r. ? _2 c2 O
下列哪一个不是碳水化合物的例子？* x1 @& {2 O$ G
A:Essential nutrients 必需的营养物质* d. O5 [& E/ P* i/ _$ B& y9 f5 d8 N
, u0 Q' _) J2 T' o7 ]* m5 b35.The process by which a liquid fat is made solid is called:1 T, e4 c* f$ o3 L
液体脂肪做成固体这个过程叫什么
" M9 b. Q5 Q0 q# w# c- f {A:Hydrogenation 氢化
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& ^0 f7 r- B' M3 }36.Which of the following is not an example of a fat substitute?& X( N5 W5 n) h$ O# I5 C/ a
下列哪项不是脂肪替代品的一个例子
& r$ Y1 B! u3 S' `A:Acesulfame K 安赛蜜K表8 ]- R, a% w: e. y1 w+ T
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37.Health Canada requires that a product labelled "fat free" contain:8 c6 m4 L3 J9 ?0 H! k2 N1 A
加拿大卫生部要求的产品标有“不含脂肪“包括：- z {, k" ]; j ^8 g4 J4 B; F& r
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?# z2 N% n. q% N9 B1 Z
下列哪项是不相关联的转换配方问题？+ Z% ^" i" n: s( O% S# B1 S- h
A:Unit cost 单位成本
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+ E' X' q5 Q$ s- u3 P, `39.The condition or cost of an item as it is purchased from the supplier is called:5 h: M# r- ^1 V( y% Z
从供应商采购的物品的品质或成本叫什么; Y" d6 v q" t% \/ ^) x8 ~' u8 h
A:As-purchased cost 购买的费用
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& ?9 d( Q& n# K* P; P) x# V8 {" c, ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
/ ~+ E; A# P5 M# S W' c. y3 t/ k# n6 u在新货到来之前用于日常所求的必要库存量叫什么- u7 p9 G, G: d: ? Y
A:Parstock 基本日常最低库存" f* |* g, w% o: a1 V1 x' j
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* n4 o$ Q% S, m0 d6 f' f9 k; A下面那个缩写是用来表明正常库存流程？& f; ^2 w7 y, B1 g& B
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?2 g6 F2 G) q+ p2 N( }
下面的那把刀是用来打开蔬菜吗？1 S5 W( k; l8 a9 x A2 ^$ O
A:Bird's beak knife 鸟嘴刀
7 \" F) k4 n7 r7 m `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?; }. H% _9 t7 k2 o. |
即时读温度计最好用于那方面？+ Z* e1 h! m5 P7 R6 ?3 s$ J* X
A:Checking the internal temperature of a roast 检查被考物品的内部温度+ |! d3 t2 i* j: X' K0 n% Y, O- ?
1 t+ s: i1 f" @8 u9 ~44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?. w1 l4 Z& r5 y9 W; N; z! v
下列哪些金属材料受热均匀，通常用在铁板而且非常重8 N$ c" u* r- h; \* d, w
A: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 V# r/ F" j; n- O5 ]5 |. S
哪件装备下面有一个可移动的碗和一个S形叶片？
/ L9 v. {; V* J) c+ dA:Food processor 食品加工机
1 t! p( J8 G& w3 A* s4 ihttp://www.google.com.hk/search? ... iw=1263&bih=572
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/ B1 G, d- ?4 g4 r0 j2 V46.Which of the following is not a rule for knife safety?" o8 Q$ `. O! f# N; R) {4 H
下列哪项不是用刀的安全规则？' d+ m5 Q) I s, _5 ^3 S9 N% y
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" k5 e1 s" d1 O
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:. J. h2 | m q- l& C
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 x1 b5 u! u( k6 n: lA:RondellES
; D* m2 T# m' g7 [( {+ O1 Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting" x. d7 F7 \2 Y& r7 K4 i8 A
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48.Which of the following is a diced cut used to garnish soups?& v* F# M5 F9 D2 w6 A" a0 W
下列哪项是切成小方块用于汤的装饰？" ^8 L7 |1 _& J/ [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
, C p' V! h" Z4 s4 Y3 @# r" Q49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?4 F# N1 V+ t% a7 L. ^* r
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！！——
+ ^% c! n F# U5 {$ B/ K4 ?A:Gaufrette
5 `! K$ L5 w$ r& H: ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
/ v* ~* u' d# lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ C+ o; C( F- L) Q6 j# d" Q AGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 U9 e/ h K" r, C4 P5 E6 a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）, o9 D; a0 K* ]2 m* U
A:Cilantro 胡荽叶 香菜% K9 @* Z& C* O: F- A8 c
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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g# B) o" Q& r* ?; {" t60.Allspice is made from:
# o# f5 @ Q& ` 多香果, 多香果香料是什么& L; }5 O. H( \* l7 S
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx5 w" I& F, s6 N) Y5 B( a: |' c
A:A dried berry 干浆果6 X3 ^- i% W$ K9 E* x0 E
9 K: Y8 Q. Y; N4 [61.Which of the following are used to make a sachet d'épices?1 ^6 S5 q- Y w" E
下列哪些是用来做香包德épices？: L; C1 ]3 W1 c
http://www.sachetcatering.com/$ W1 p) X6 X9 U; p
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香, p6 U) N4 w0 H5 ~& u
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62.Which of the following condiments are not soy based?
% @0 h5 q* ^3 C& c/ m( y$ V下列哪项不是酱油调味品的？! }; }% [7 l$ a/ _4 N! y: H
A:Wasabi 日本辣根
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2 S$ q' g, X5 J) N! c6 q, U& M+ j, N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:* P$ g/ U2 g t6 [
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：
$ z% X# }; M1 R' F: eA:Pasteurization 巴氏杀菌# _* u, `% ]) E4 ?4 c% M0 [6 m
, U: b- |1 D( F! p* O- ?64.Which of the following steps is not the correct procedure for whipping egg whites?& m; v6 z) _6 ~$ D1 Y; e
下列哪个步骤是不是正确的蛋清搅打程序？
! ?0 y! T; W4 i/ bA:Allow to rest before use. 允许休息后方可使用。4 H4 J' b! q# a- h: n& U. v( W
! V% x- U5 b4 p' E65.The weight of a large egg is between:一个大鸡蛋重量介于：6 K1 s- n& a3 q9 w! y4 k
A:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
0 T- A7 S$ m' G+ {: r! g W炼乳是一种浓缩牛奶 是去除什么做的" q' H1 D. Q+ E% w4 @
A:60% of the water 60％的水
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5 S- }" l6 P, e67.A method of cooking that transfers heat through a liquid or gas is:
, G( R8 z6 d: T7 r1 }一种烹饪方法，通过转移液体或气体是：; G9 n( D( t' _# l9 p7 h. F# T
A:Convection 对流4 ]. K0 [7 O. L+ g
* f( O, ]6 R5 w4 O+ T8 \68.The cooking of starches is known as 烹调的淀粉被称为9 j3 p. r0 U; v) s& {! z
A:Gelatinization 糊化
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/ b7 l: [" C, {7 ]& S7 g69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
9 t4 O5 y! j% g7 @- |$ d- j: K" OA:Braising 烤" Q1 Y" b& { u' Y+ ~8 q8 t" T
0 U2 o1 g$ }3 D& \' v70.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：. i- j' i4 b) u8 T D7 Q
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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3 b; n+ e% i% K8 Q7 T71.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
* ~/ O- X% G |% e6 v( pA:Fumet 原汁# z+ t- G0 k* ]) f/ O
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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
. G7 e: ~5 T" Y2 e1 g' {1 wA: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?/ a* Q9 P }% R" R( V% A; i
下列哪一项不是用于制造高汤（低汤）的原则？
n& `) G# C! P( P6 bA:Start the stock in hot water.开始在热水中操作0 J! c# Y- {' [. W8 ^
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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; c6 D+ l& v" [8 J/ |* {& l1 L
A:Remouillage 法语熬汤
) z7 z- y6 O5 ohttp://www.haibao.cn/blog/post/176242.htm |
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