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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, R0 v: b7 o9 F哪位厨师最早带来高水准浮夸的美食
. U: g4 L( ~* {2 }- P2 o! QAAntonin Carême 人名 安东尼·卡罗美
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3 z2 i2 X/ Y- W0 R8 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:- n! ^0 U* X% w8 a7 I
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。' |" g. I: J% a! S# `+ H7 B/ f8 x
A:Cast-iron stoves 壁炉7 Y; o% R# R7 h) K7 U" `( a
http://www.usstove.com/products.php?id=6
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9 U8 k# `3 p! g$ N+ c9 b- M5 y- l28.The French term used to describe the roundsman, or swing cook, is:- t3 E/ p8 ]& n% o! l
法国术语，用来描述roundsman，或摇摆厨师是：
7 P( e8 ]; c/ ^0 W; |A:Tournant 图尔南
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29.Another term for the wine steward is:
0 i8 s' I( C$ C( {) w葡萄酒侍酒师的另一个术语是:3 W7 Q, b+ C3 L3 q5 X* q
A: Sommelier 侍酒师
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; K: q6 x3 ~2 M. J30.Molds, yeasts and fungi are examples of a:
6 m7 X( k' y1 N& u霉菌，酵母菌和真菌是一个神马例子9 F; L" [! q2 b4 x% ~
A:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:7 T' u( C) N% {; Q M* ~6 x1 n
根据加拿大食品检验局，食品的危险温度区在多少之间：
6 U7 D6 Q3 M0 M) pA:40° and 140°F (4–60°C) 4-60度
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32.All bacteria need the following for survival:
4 H+ _6 a; e9 _所有细菌生存需要以下哪些内容：2 Y( W. o4 d! m' `
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值 Z. u! f- h* |6 W
" q$ @7 v5 T7 T8 l: }- i. C33.Which of the following correctly represent critical control points in a HACCP system?
' n3 U9 e' g1 ^) B; p! F/ Z5 j以下哪项正确表示了HACCP体系的关键控制点？
' Z2 C+ B5 v9 _2 F H" HA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating q, W/ s5 s( s _& P, O- U: u2 H
食谱，接收，储存，准备，烹饪，保温，冷却，再加热2 F. Y7 [& a: t" H/ l
2 H4 [+ O- f' f/ n- |( L2 } ]& l34.Which of the following is not an example of a carbohydrate?4 ^1 N1 E7 z T2 ]
下列哪一个不是碳水化合物的例子？
9 y* O# B+ N0 q/ }( k. f9 `( |( [A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:7 E# X: e, C, ?! f# r/ i: V( l5 m" U
液体脂肪做成固体这个过程叫什么4 a/ O# u9 G, C/ x
A:Hydrogenation 氢化
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" [; t0 ], s, R$ `; \" M0 N36.Which of the following is not an example of a fat substitute?
+ E# T" {" e6 K `: X下列哪项不是脂肪替代品的一个例子
% E- w# j, Y' t: qA:Acesulfame K 安赛蜜K表& L8 w1 W2 S3 o/ v, z
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37.Health Canada requires that a product labelled "fat free" contain:
% I+ A( A9 O# z5 Z2 U% g加拿大卫生部要求的产品标有“不含脂肪“包括：
2 c1 a) ?9 q6 v4 v# UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份; |: z1 |- [$ v, ~
$ ^4 } P, M- @8 Y- }- s. S3 q# ~8 @38.Which of the following is not a problem associated with converting recipes?8 N# H p; f0 v' _+ Y
下列哪项是不相关联的转换配方问题？4 o" v( W; ~5 V, D3 J' s- [; B
A:Unit cost 单位成本/ e/ U6 _( H4 i
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39.The condition or cost of an item as it is purchased from the supplier is called:, l* E. {( ~( G; @4 |
从供应商采购的物品的品质或成本叫什么# e2 u$ S9 T: k9 P" X! M* @3 \
A:As-purchased cost 购买的费用
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% I* l' q9 W/ F40.The amount of stock necessary to cover operating needs between deliveries is known as:+ B+ b5 X$ F; D; T" x0 W
在新货到来之前用于日常所求的必要库存量叫什么9 L, I3 b' J& u8 s
A:Parstock 基本日常最低库存 e. B& l$ N* @
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41.Which of the following abbreviations is used to describe the proper rotation of stock?9 `1 ~. Q; h$ r& S( ~/ t9 X
下面那个缩写是用来表明正常库存流程？* d3 G5 ^' H) p7 K r3 g3 K+ N* ~7 a
A:FIFO=FIRST IN FIRST OUT 先进先出$ ?- ?3 j3 U) d- I
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42.Which of the following knives is used to turn vegetables?9 q" G. i4 z s# q; A
下面的那把刀是用来打开蔬菜吗？% Q: U- X2 z5 @
A:Bird's beak knife 鸟嘴刀8 ^+ z, ^) d3 l6 V u: U
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird# S" g5 B0 E% E: T* m2 k; j. ~& z
$ X! f }3 ^' g# m43.What is an instant-read thermometer best used for?" p8 i2 k) K! K" j) K. P& o4 z
即时读温度计最好用于那方面？
2 h- s# T: K3 t4 G9 xA: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 ]1 [/ V1 ]& w' r% Y+ P下列哪些金属材料受热均匀，通常用在铁板而且非常重! t7 n) S p! {! i1 H
A:Cast iron 铸铁* a1 r2 s( i: y/ H! a8 `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" q% V7 i2 a4 Y哪件装备下面有一个可移动的碗和一个S形叶片？
% w* _/ ]4 c% K& J9 gA:Food processor 食品加工机: }% p; V! B" `0 T- L* j
http://www.google.com.hk/search? ... iw=1263&bih=5724 i' b( G8 L: h
' S% X6 Z7 _1 v/ O/ Z; I. _3 o46.Which of the following is not a rule for knife safety?
9 M& g$ J3 ~1 ~- a* C. I% p下列哪项不是用刀的安全规则？
* @. G. r8 q9 M+ H- hA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀" x' _, g1 ]/ j9 N' Z) P) d
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:/ f* i" L/ Y+ b, X, R) E, S3 B
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？4 e: s: y) C7 ^# l/ o/ `
A:RondellES 8 N/ X8 Q. x" K$ f: u& A4 c
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting+ j) k9 Z0 {2 S
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48.Which of the following is a diced cut used to garnish soups?
8 I; b) M2 l8 \下列哪项是切成小方块用于汤的装饰？: [& f4 A9 w. ?7 L! O
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm* Y! E# e( p$ S8 H2 _1 D
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 f2 u6 {, Q* A2 f8 O4 c/ [1 G/ 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！！——6 n% R9 h7 ?* i" |) }! S; u
A:Gaufrette
" ^& ?3 O! @7 p0 _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 ]! w5 g+ z8 T5 c5 i) Y* F+ Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
9 N9 j4 `0 Z, b. ^" ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572' x7 x7 I: I2 L5 g
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?( O( H+ }' D' R6 w( s! g
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）
) l3 B5 w; G9 C% D5 b# KA:Cilantro 胡荽叶 香菜
; Z5 ~8 e# K* x9 x6 Ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
( J1 }+ b, ^0 E 多香果, 多香果香料是什么
, j0 U. C0 d* J2 B0 _+ rhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
5 {7 k& r3 @& B7 `) m8 VA:A dried berry 干浆果( n- V; s8 F5 A# s
. o9 s+ @8 \* y) ~: ?! A61.Which of the following are used to make a sachet d'épices?1 c: q& s6 l3 ^8 k
下列哪些是用来做香包德épices？
( c. g% J# Q- X# v! ]3 dhttp://www.sachetcatering.com/
- ~+ z* v: x! A+ X- |A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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! M: m$ W& u5 O' W9 a7 t: g, A9 k62.Which of the following condiments are not soy based?! v7 p1 n6 Y- h' C, a8 a
下列哪项不是酱油调味品的？
) T' i" N: H, L2 S+ D, TA:Wasabi 日本辣根
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4 f, \- p& E9 {2 ~' r) ]: T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* d$ Q! p; |1 [ v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：
6 A z( [, n6 F0 o/ _A:Pasteurization 巴氏杀菌
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[ s( Q0 K' v( H; b9 J6 w6 @64.Which of the following steps is not the correct procedure for whipping egg whites?
1 O8 U) w% H" s( x5 T9 [! z下列哪个步骤是不是正确的蛋清搅打程序？
5 R7 N1 T# U* N# r9 v. n( ZA:Allow to rest before use. 允许休息后方可使用。
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4 H+ I" j3 A- T' z. }, y65.The weight of a large egg is between:一个大鸡蛋重量介于：
# L7 ]- L( N- \* w& T8 G$ T% g, O% C. dA:56g and 63g 56克和63克0 D( i6 a" [$ E* y# I7 R& Z& q
) v4 S3 P) Y2 G2 R1 p66.Evaporated milk is a concentrated milk that is produced by removing( ^+ t$ u% J+ Q# p5 t
炼乳是一种浓缩牛奶 是去除什么做的
, R& [$ S. i4 u2 K" O9 T( YA: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:) K6 h9 ?* x8 U$ P* r% p4 `" Y
一种烹饪方法，通过转移液体或气体是：
$ _' S5 \% s+ |3 R) s! e: B. UA:Convection 对流7 p1 @0 N& r% v) H& a
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68.The cooking of starches is known as 烹调的淀粉被称为: w- a& n Q! G, T# f1 k, Z
A:Gelatinization 糊化, M9 i& G/ R g- c
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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？
0 T) }: d8 c, v* tA: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：
$ ? j6 C* f# fA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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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
3 m: r& Y% z$ o* m" K& NA:Fumet 原汁9 Y9 g1 }5 |) o% w% D' W7 i7 b& ]
* y- g! a3 d9 ?8 O( l72.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, `9 h! T/ u" x
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜& {% }6 c! c1 v O, j2 E
8 d1 J& f$ E" ^( E6 N5 n8 }( ~. p+ G73.Which of the following is a principle not used in stock making?. _' D8 ?! W: |: o) [+ e7 M
下列哪一项不是用于制造高汤（低汤）的原则？& l6 {, S' o! s& N1 g _
A:Start the stock in hot water.开始在热水中操作4 P5 w; E# G0 E
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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
' F2 _* P7 O3 M0 X6 |A:Remouillage 法语熬汤
; S: e* q: ~ i4 vhttp://www.haibao.cn/blog/post/176242.htm |
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