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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:
$ f& y7 i0 Y( v# M, E% ?哪位厨师最早带来高水准浮夸的美食
1 V% v) ]0 I' D- k- J! s2 EAAntonin Carême 人名 安东尼·卡罗美2 F- y) x% j6 A8 w# H
! T' P) {# r! U; M27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- J9 c& i# X& [4 h) N) `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。) f: Q, a5 x) e8 v9 r+ \% d: e% a a
A:Cast-iron stoves 壁炉# o9 f. k$ J q7 j) T
http://www.usstove.com/products.php?id=61 b. J( y! j+ D k* ?& s& Q
% m) b3 I% v" S5 l- w8 p28.The French term used to describe the roundsman, or swing cook, is:2 ?8 h) A9 O: Y) O) w' d! `% x" H
法国术语，用来描述roundsman，或摇摆厨师是：, w, g& @# M F% T, ]+ g$ I
A:Tournant 图尔南+ P* n9 s4 T( ^, [8 T. T+ _
; ~9 f! l( L" L- A0 X2 j29.Another term for the wine steward is:, H3 w2 a, ]4 g) e5 a7 ^) Q5 ?0 R( p
葡萄酒侍酒师的另一个术语是:
3 c" Y, T2 |% m/ JA: Sommelier 侍酒师( `) @# J4 T4 C2 B1 S* U
) Q% c5 ^' M& Z9 h30.Molds, yeasts and fungi are examples of a:
% C) b1 m* f1 y霉菌，酵母菌和真菌是一个神马例子8 j/ \/ T# y& R3 l
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:
5 T8 Q2 {, V6 A+ r6 _* P- }根据加拿大食品检验局，食品的危险温度区在多少之间：2 s3 q$ A( c% N6 Q+ C
A:40° and 140°F (4–60°C) 4-60度9 e/ e0 C) J% r. E- ~. D" v" g
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32.All bacteria need the following for survival:; Q: `( d D; }" k% s) O9 v) t
所有细菌生存需要以下哪些内容：
& Z2 C* j5 p" r3 I, pA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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0 g7 _# D n* x4 O3 ?: a33.Which of the following correctly represent critical control points in a HACCP system?
; h4 K3 K& g2 u$ p) K6 z$ S8 Y以下哪项正确表示了HACCP体系的关键控制点？& R3 A- @% z6 L+ s& V
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 H; L3 P1 o- c) P' J0 ?9 r食谱，接收，储存，准备，烹饪，保温，冷却，再加热7 g; O/ K$ f: Z K- {, @" t1 r
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34.Which of the following is not an example of a carbohydrate?
; ?, P/ W4 D' J" T下列哪一个不是碳水化合物的例子？* V8 G6 M0 X. B4 N Q3 o, L# C
A:Essential nutrients 必需的营养物质* y" F+ h, Z$ z6 f1 X, ]4 }
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35.The process by which a liquid fat is made solid is called:
% p Z3 Q' l# \液体脂肪做成固体这个过程叫什么: p* ]' c# | c: q* ]* {7 o
A:Hydrogenation 氢化% ^& e" n% O/ b2 G& c
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36.Which of the following is not an example of a fat substitute?/ N& ~4 u$ {% q9 f
下列哪项不是脂肪替代品的一个例子( x) Z7 t% c$ I% x/ h% ]
A:Acesulfame K 安赛蜜K表
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8 o5 n# Z' {# H7 ~: n37.Health Canada requires that a product labelled "fat free" contain:) ]3 |: {. J9 [( _9 Y4 v
加拿大卫生部要求的产品标有“不含脂肪“包括：0 M: m+ @5 A% V
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 W5 f$ `, k3 F T38.Which of the following is not a problem associated with converting recipes?
6 i/ Q8 ?8 `" S& C" I! ?3 d下列哪项是不相关联的转换配方问题？
/ g+ z, p1 r9 K$ g4 ~8 `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:; _. z8 w8 E" t) V( C7 n/ o
从供应商采购的物品的品质或成本叫什么
7 ]/ o) t- B2 h- G1 IA:As-purchased cost 购买的费用; ?' ?: s0 X9 M7 [
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40.The amount of stock necessary to cover operating needs between deliveries is known as:5 V* j: ]/ I2 d& @% Z8 |
在新货到来之前用于日常所求的必要库存量叫什么1 L r3 @7 y' s' c/ p+ X' J' t
A:Parstock 基本日常最低库存+ u/ v# y7 V7 D0 C
+ d. b, g; Q! w% S41.Which of the following abbreviations is used to describe the proper rotation of stock?
, e3 t' T: a3 H, c3 P" T下面那个缩写是用来表明正常库存流程？
& R, `" p; c: FA:FIFO=FIRST IN FIRST OUT 先进先出8 H) z% _: E2 x3 m6 @. ]- ]
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42.Which of the following knives is used to turn vegetables?9 o( x% @- }% |# M e( @
下面的那把刀是用来打开蔬菜吗？
. Y1 R1 V" W2 W2 n) w c0 H/ k$ VA:Bird's beak knife 鸟嘴刀
) ~5 t5 b) J( nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
8 N3 I& ] L! I& {. p即时读温度计最好用于那方面？3 l1 R" S/ @7 D1 b8 e
A:Checking the internal temperature of a roast 检查被考物品的内部温度8 Z. O r7 D o9 i9 R9 |
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?7 @4 Q, ~% h( ?$ ^/ {
下列哪些金属材料受热均匀，通常用在铁板而且非常重7 H/ `1 N; N2 u E3 L6 w* a
A:Cast iron 铸铁 X( f1 R* f* a* k/ }2 ]
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?) ^/ h- s( U8 B; E$ g5 E+ w& ]6 V
哪件装备下面有一个可移动的碗和一个S形叶片？- e0 u1 D+ S: z0 {
A:Food processor 食品加工机
5 X* a/ r [* T& d6 b4 \http://www.google.com.hk/search? ... iw=1263&bih=572' V5 s9 M2 ^) L z
1 I9 l" Q0 ^! ` p: S* M" o! o46.Which of the following is not a rule for knife safety?! U8 `1 K7 L' p4 t6 h& |
下列哪项不是用刀的安全规则？5 ^! ~7 G! T& y! R& S5 U$ c
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀$ T; {4 M& k! }$ s! ^1 |. n! v
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 p/ L3 I8 J5 s8 u7 ^; b6 ]
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
: v2 `; `* K) l" A! e9 iA:RondellES 2 ^3 Y) ]3 I5 M" k9 W
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting9 j5 b Z( t: m, n: ~1 C1 Z4 ~) Y' \
7 d$ ]0 F0 {- W, r) E- w48.Which of the following is a diced cut used to garnish soups?. {- @; X" F' G* u' w% U
下列哪项是切成小方块用于汤的装饰？ h3 B% l5 k- e1 J/ w
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
- h9 r2 F d Y, I2 g2 b5 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. l+ {' x: R& A! H5 o# M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！！——9 m- F+ p7 [& ]0 r
A:Gaufrette
% D' `* P0 Y) o5 M& U8 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
+ A( }5 T+ t) R3 _7 imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572: e3 K, C5 n/ [$ W/ L
Gaufrette :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?
5 l9 J- r1 p' g$ T0 j4 G( p- { N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）+ ~. p/ P" c8 u5 M
A:Cilantro 胡荽叶 香菜
" K4 {" T" t4 A4 }" z khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:! C P# e5 K8 e- l1 [
多香果, 多香果香料是什么# B' U. w$ k+ h4 U5 e
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: o* B( `/ U& ~: |% yA:A dried berry 干浆果; P6 m1 o0 ^8 U" t
6 K Y, d% Z8 q61.Which of the following are used to make a sachet d'épices? E! R" W4 T/ w% a; B F/ M
下列哪些是用来做香包德épices？
3 g# N* `: {; ~- S4 y. @/ Ahttp://www.sachetcatering.com/9 J/ G& `+ H( C5 O" ?5 d
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香% L9 R1 N/ f* @& C& r
7 L$ F+ ?0 q; U/ N8 X62.Which of the following condiments are not soy based?
- x6 N9 f1 r0 c: D下列哪项不是酱油调味品的？1 r+ G- [! d# ~/ S+ Q
A:Wasabi 日本辣根
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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:, [+ `( {$ x- P0 f5 S" |' R0 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：
* L* V1 Z8 R9 h6 A/ E+ gA:Pasteurization 巴氏杀菌7 N1 i3 u* Q- C
3 u3 _5 u& s" P, a. z( k64.Which of the following steps is not the correct procedure for whipping egg whites?+ ?# ^& q ^( b- d' s8 U+ |' @1 k
下列哪个步骤是不是正确的蛋清搅打程序？! }/ x. j o- C& N8 e) [
A:Allow to rest before use. 允许休息后方可使用。7 Q( C4 e8 H$ _1 T
# R. J; f& t) I/ E! P. r W" Y j' H% D65.The weight of a large egg is between:一个大鸡蛋重量介于：! D; T$ L$ R L, d+ g8 C u
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/ o7 H0 ]* l) t0 @* n* `& C( n; G) w
炼乳是一种浓缩牛奶 是去除什么做的 j l6 Y+ x# D) P$ q( ]0 l- E& |/ c2 Z9 O
A:60% of the water 60％的水& u$ N' M, [: \" D9 ^0 O1 w
5 l. S% { d. ?5 ?$ x# ~8 b1 {67.A method of cooking that transfers heat through a liquid or gas is:+ C) s6 c- T" C0 Z$ E$ K& v) Y
一种烹饪方法，通过转移液体或气体是：! P& f4 [" B, U0 o
A:Convection 对流4 @ K# @( p5 U9 p- ?
( j, D) X- b* \4 a5 }: ~/ V68.The cooking of starches is known as 烹调的淀粉被称为
+ ~) S* }0 B* h6 N0 VA:Gelatinization 糊化- q1 \# I" \0 H: y4 ^; g- G
* ^9 }( N! a4 B69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？6 ] Z+ h S# L. x! j% V
A: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：
# z' {3 O6 e; ?9 _A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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6 J1 o* }/ e- k2 |. t8 [* Y71.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
7 b5 t g) ? ]A:Fumet 原汁7 a+ a7 R1 a, @( K
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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9 G2 [9 r, b1 _1 S% L$ z# r
A: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?& u5 K( e+ w& T o
下列哪一项不是用于制造高汤（低汤）的原则？/ s% ]* p1 L" o8 {7 @( p, O! g& [
A:Start the stock in hot water.开始在热水中操作
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! J3 ~+ T* ~% L- @3 j7 |* I) P74.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( H) ?9 ` Z9 o! W- L
A:Remouillage 法语熬汤
6 k4 y: E5 u* Y% c3 Shttp://www.haibao.cn/blog/post/176242.htm |
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