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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:4 }) k' l% O3 d# c/ L
哪位厨师最早带来高水准浮夸的美食9 }2 b% u% \5 Y _0 h6 m7 k6 C
AAntonin Carême 人名 安东尼·卡罗美3 _- v0 z2 b q: z$ V7 h
8 V7 [) r4 O: R& P. @27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
" S! H/ t% F- @6 [' c3 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。0 n4 B& A$ i" D
A:Cast-iron stoves 壁炉5 A) a. |) m( b2 [- G8 `0 }7 F" K
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
+ P, R! A# S5 ]+ V! b9 K; Q法国术语，用来描述roundsman，或摇摆厨师是：
7 D1 |5 r7 A% b5 PA:Tournant 图尔南
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29.Another term for the wine steward is:3 E: }) e: G+ H) T. o+ P$ }( \
葡萄酒侍酒师的另一个术语是:/ Z1 H* m0 ^8 i! ~: N% a
A: Sommelier 侍酒师2 F B7 k6 h; a9 k
; I6 P9 h- I+ O/ [/ G30.Molds, yeasts and fungi are examples of a:
5 ]. B2 v6 X& i' e0 ~! l霉菌，酵母菌和真菌是一个神马例子
" z; I8 T+ ?+ U U( mA:Biological hazard 生物危害) `8 R7 _' n$ e/ d" N) U& g( |
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% a7 r: j$ q3 F! p9 r根据加拿大食品检验局，食品的危险温度区在多少之间：
) k& X% \) I+ j% k& GA:40° and 140°F (4–60°C) 4-60度/ z, ^# w' {2 t0 i, b) m; P
! J1 ^3 b$ V7 f+ i2 L4 \32.All bacteria need the following for survival:
/ ?9 w! F, m. q9 V" K所有细菌生存需要以下哪些内容：7 M7 @: p& z% g6 z1 U
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值6 U& Y L) v( B) L, \- n6 s W
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33.Which of the following correctly represent critical control points in a HACCP system?4 P \* d# `; o# x- i6 ?
以下哪项正确表示了HACCP体系的关键控制点？
8 g: z. `. L8 ]. c& j" ]% n5 }3 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 j0 q/ i) S4 f' q+ R$ p$ m
食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ Q- ?3 a! p( k3 {
3 J9 v4 C6 N8 S& g& P0 f* `34.Which of the following is not an example of a carbohydrate?
8 m* I2 N' L, l( b/ U0 ~1 e2 c下列哪一个不是碳水化合物的例子？
W) \$ l5 @$ yA: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:
, ^4 q4 E3 M& N* v* \液体脂肪做成固体这个过程叫什么
/ K* M0 s6 l( Q; }' XA:Hydrogenation 氢化+ E" o& G* t& Q0 \( q
/ r/ w0 w$ n) c+ N2 X9 m' L) v36.Which of the following is not an example of a fat substitute?/ D0 N0 ~5 C6 Z- h6 [/ N
下列哪项不是脂肪替代品的一个例子- M6 |, d+ J7 G0 q- @8 f
A:Acesulfame K 安赛蜜K表) y/ [% S$ r. p5 W2 @9 K* X3 c0 @
" j% Q6 j; E: `: Q: r( Y- T37.Health Canada requires that a product labelled "fat free" contain:
4 s# r N. Z# f- X' b9 ^1 [& W加拿大卫生部要求的产品标有“不含脂肪“包括：
0 Y8 O; E# T: S' t5 TA: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?
. H" z8 `4 l% |5 _) w( O# ]下列哪项是不相关联的转换配方问题？, E" R# }0 A2 Q2 F0 b9 n0 w
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:
2 M9 b7 Q- _5 y* z; Q从供应商采购的物品的品质或成本叫什么5 I3 ^, I& Q& ~8 }$ _. ^
A:As-purchased cost 购买的费用0 ~2 D4 W$ U6 M- W
* V0 j/ n- f. U, z40.The amount of stock necessary to cover operating needs between deliveries is known as:# D P& W7 \ F
在新货到来之前用于日常所求的必要库存量叫什么
- J5 S1 j6 G6 K4 a; m+ ]) y& ^A:Parstock 基本日常最低库存4 H- b9 }) m5 v; o& i4 G9 k* }
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41.Which of the following abbreviations is used to describe the proper rotation of stock?4 J; |; \* I0 R3 V; N- H8 h
下面那个缩写是用来表明正常库存流程？
8 |0 z* Z: I: \1 E" Q9 p: t( V5 wA:FIFO=FIRST IN FIRST OUT 先进先出. Z) S2 y+ D6 b' R$ V
/ `' f& ]9 ]. Z1 S, j8 B3 ]+ M42.Which of the following knives is used to turn vegetables?
4 w" J2 T+ b1 m N2 _6 D下面的那把刀是用来打开蔬菜吗？
6 [! v3 g( b/ A0 y4 k! {) d5 tA:Bird's beak knife 鸟嘴刀3 {+ P" q" n9 U4 |3 f& |+ t
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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1 _- s4 Z$ r7 g. ~* O E, _/ _43.What is an instant-read thermometer best used for?
7 e' l8 P/ S x/ q即时读温度计最好用于那方面？
Q5 p. [3 ]7 k# f% ?2 [2 @A:Checking the internal temperature of a roast 检查被考物品的内部温度- {9 c8 n8 |/ [7 F9 I+ s/ T, r
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& r2 W+ {) s" m% s0 E9 _3 s下列哪些金属材料受热均匀，通常用在铁板而且非常重; z1 u7 a- a! y1 s' ]6 ]- ?* ^
A:Cast iron 铸铁; e( ]' i) k3 F9 g# N1 W0 v6 N
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?0 o w" B P; X; c% W& x1 v2 N, i
哪件装备下面有一个可移动的碗和一个S形叶片？
1 n2 M' J2 b) y1 S; r) r8 mA:Food processor 食品加工机
* F' e3 x. \" b, g1 t/ R! {http://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?
' g! v; |6 q/ N! j0 `7 l下列哪项不是用刀的安全规则？6 ~0 n) x( P6 s m
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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2 ?: }. Z8 r4 d0 D( a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
/ H$ l* m4 W% L把圆柱形蔬菜或者水果切成圆片状（光盘状）是？9 {+ y6 O9 k0 ]+ e8 o
A:RondellES 5 W- Q( L6 a% X! _6 k5 A
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting5 e3 `! Q2 [% X y8 ~/ A! J& L" y! H
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48.Which of the following is a diced cut used to garnish soups?, w1 _# |" Z2 a8 I
下列哪项是切成小方块用于汤的装饰？
% ]* Y! m- |+ X$ rA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
3 h, v1 V) q* V( Y1 U, \: B7 |49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?. K, @0 f7 Z; r, s% r3 }0 ~5 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！！——
, Z U+ ~- ^ h( NA:Gaufrette
8 `* S, Z: g$ ?* S) L1 S4 c# K9 uthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ h% \+ r% l/ a+ b1 Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# y; P! g3 Y% D( Q/ G
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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) a+ E* q! Z0 U. q A. u9 t* U& q, \: K50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?: P3 Z: k. `' k* a4 L! X
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 K4 n7 d" W: E
A:Cilantro 胡荽叶 香菜
: s6 e0 r' O* A, k' chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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; X5 b. [1 {3 V8 g60.Allspice is made from:
2 h5 t" M! P X# G7 ~3 h% ?+ k8 y 多香果, 多香果香料是什么
7 a4 O2 P \5 r$ u6 [- z0 nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx7 c3 w* v4 T6 E( L! I6 f" `
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?- x8 I: P3 w2 [ \, E& B! @
下列哪些是用来做香包德épices？3 M) ^* p" `( x7 U% a/ Y
http://www.sachetcatering.com/5 z8 q9 Y- {( o9 x0 f: M% s
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?
' S+ v" z" z8 D, R, Y+ y4 M, y下列哪项不是酱油调味品的？
* _; |* T: x) Q) BA:Wasabi 日本辣根8 X4 m4 ^; |- Z* d! B+ L3 }
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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:
/ `' G$ a. u' Y( I; E$ `$ @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：, [& V4 w w# H( w* a. P7 z1 l8 y
A:Pasteurization 巴氏杀菌+ `8 i# s. _, ?; f
" P9 z( @* K5 I! K d64.Which of the following steps is not the correct procedure for whipping egg whites?$ P: |# r: k6 T$ C+ Q' ~; k7 _4 b" R% k
下列哪个步骤是不是正确的蛋清搅打程序？
* T8 {1 ]; R+ B, KA:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 \0 w% r& ?0 i' YA:56g and 63g 56克和63克
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66.Evaporated milk is a concentrated milk that is produced by removing
: e0 ]4 d3 T3 V炼乳是一种浓缩牛奶 是去除什么做的7 ~3 @$ X8 y8 R# G" ]* t
A:60% of the water 60％的水* D% `0 g5 @, s7 z: r. J
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67.A method of cooking that transfers heat through a liquid or gas is:' X1 w1 R, y0 Z7 }4 o% m7 V
一种烹饪方法，通过转移液体或气体是：
% t; q. L: N% T' ?# |A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ J: p) ~5 }5 L6 M) N0 }) S
A:Gelatinization 糊化
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1 ]) n% F. i; h' L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
% y8 h$ u5 ~; w9 y/ I. C1 h' J' m( aA: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：
7 G$ ] p. y# Y- MA: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
% k& y1 [ m+ e0 _" UA:Fumet 原汁& C1 S- @+ E4 L% m3 G
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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- E* W" E# N# s7 L
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜) S; A9 ]5 ?3 u: w. N( n& e
i. m! b* D# P& T+ W0 |0 F4 W73.Which of the following is a principle not used in stock making?
: J+ b8 _( E7 [3 Q7 j下列哪一项不是用于制造高汤（低汤）的原则？
9 d" u( w% e$ F" ]2 L: K: bA:Start the stock in hot water.开始在热水中操作
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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
2 r! z1 T; X2 b$ E6 x+ r8 U& eA:Remouillage 法语熬汤
, ]5 ?* W% @; z. [% c" |, thttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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