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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:$ H/ |1 R! \8 i2 T i
哪位厨师最早带来高水准浮夸的美食2 n$ T8 O& M* H( q' {9 z- `8 M
AAntonin Carême 人名 安东尼·卡罗美* ^( Y0 t0 f3 i7 R8 e* l4 C; v
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:' @# ^9 k: Y7 ^
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。. B; \' S n+ t* w: b
A:Cast-iron stoves 壁炉4 w/ x- ?9 j, W+ z: O+ S
http://www.usstove.com/products.php?id=6$ y" R, q5 O- x& ~
8 }0 {6 d9 i" q28.The French term used to describe the roundsman, or swing cook, is:6 S8 B$ p0 Q) ~3 w3 Z
法国术语，用来描述roundsman，或摇摆厨师是：
# ^7 }. ?: c% E' s8 aA:Tournant 图尔南
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! e, f) ?; N9 A4 h9 h5 ~9 {29.Another term for the wine steward is:
$ N) X% U' X5 X* ]0 J葡萄酒侍酒师的另一个术语是:8 w. U' i) Z$ g8 v* P! d6 a
A: Sommelier 侍酒师
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' o, p" @; K6 a& d0 ?4 r" E ~2 u- C30.Molds, yeasts and fungi are examples of a:
: J4 n, K- W: y* p霉菌，酵母菌和真菌是一个神马例子
5 E2 ?, g# o! U' s W. DA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:# n4 B8 J- [$ X1 F
根据加拿大食品检验局，食品的危险温度区在多少之间：
/ p8 C$ @1 W1 w6 P4 mA:40° and 140°F (4–60°C) 4-60度7 z/ m1 P9 z% @+ R8 q v: F- K, n6 }" x
/ }: w- W: v1 G+ Z; Y! r1 w32.All bacteria need the following for survival:
0 z+ t2 v; u* ^! J# F- f. @6 b, [所有细菌生存需要以下哪些内容：
4 S& z- L/ b d7 m; JA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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M' M1 X. x% }6 y33.Which of the following correctly represent critical control points in a HACCP system?
l' z3 v6 v" W' d) C. m7 Z以下哪项正确表示了HACCP体系的关键控制点？8 K( q7 _6 E' R+ R/ w; @% Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: _7 w% O8 a4 t3 ~食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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7 Z) j- g E, K9 `' Y& M `34.Which of the following is not an example of a carbohydrate?
+ [4 g9 i3 E& [下列哪一个不是碳水化合物的例子？
! @; r. I; @/ v+ A5 VA: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:
1 \. B7 ~ o! ^+ P9 b2 l液体脂肪做成固体这个过程叫什么 n0 v8 J+ ?7 Y: ]. W, v
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?. b. {* A/ f w7 E
下列哪项不是脂肪替代品的一个例子
7 X! d9 C2 n* {5 @A:Acesulfame K 安赛蜜K表
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% C9 H! z4 ]; N |7 P8 ?- }37.Health Canada requires that a product labelled "fat free" contain:) v2 V& H% ?% U, I; o
加拿大卫生部要求的产品标有“不含脂肪“包括：6 _) R: }8 s* X4 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份3 O) D3 P& ]8 B/ k& Z3 b
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38.Which of the following is not a problem associated with converting recipes?* Y/ {7 C% `! {. c
下列哪项是不相关联的转换配方问题？) R' h% H% X5 R# W2 N! K
A:Unit cost 单位成本6 ~) ^) `# `0 P* k3 ?# b
1 h9 q2 n. Y: k1 L$ c8 D2 `% y39.The condition or cost of an item as it is purchased from the supplier is called:
6 J3 X7 Z, H' M: q) D从供应商采购的物品的品质或成本叫什么" ? f4 R% F; V( o: g7 j3 h
A:As-purchased cost 购买的费用
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$ K& C4 }5 B8 H. ~40.The amount of stock necessary to cover operating needs between deliveries is known as:; N1 c9 b0 w8 C$ y/ M& K
在新货到来之前用于日常所求的必要库存量叫什么
* l3 n* A& U! jA:Parstock 基本日常最低库存3 I+ q8 |8 ]) z; Y) b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% N2 \1 k# H$ s G" v$ A8 L* K下面那个缩写是用来表明正常库存流程？& e1 I7 X( Z3 t: V/ g
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?
! x' u$ I8 B# B. [: u- W5 k" s下面的那把刀是用来打开蔬菜吗？
8 n, v5 G7 \3 y" i1 o4 a. u' n3 DA:Bird's beak knife 鸟嘴刀0 ?4 ~8 p: j, n" L* [: S+ P- L
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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4 b2 w0 ?8 ^; a- y! o43.What is an instant-read thermometer best used for?7 ?3 r% w, v( Z
即时读温度计最好用于那方面？3 O$ S1 Y& l) K' S( S
A:Checking the internal temperature of a roast 检查被考物品的内部温度
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0 @$ `$ R0 V3 e+ U- G* z44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 q* A9 ^* R S( C1 `, D5 {9 Q M下列哪些金属材料受热均匀，通常用在铁板而且非常重
& b9 P. K( N H- k8 F! zA: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?9 y- Z% t; o9 s1 D! o
哪件装备下面有一个可移动的碗和一个S形叶片？
l/ a8 F! @( Z$ J/ i& {& VA:Food processor 食品加工机1 c# y U0 B- D
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?
* q2 B; s9 s, B1 j下列哪项不是用刀的安全规则？
6 @! l, m0 Q3 n' iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) N" m7 K2 l; X: r
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:3 ]7 q2 ^6 S8 r6 O1 n- ^0 H
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
4 a8 c2 x0 I; V) E% H$ m+ N4 kA:RondellES - x4 D( g8 H, W. ~. }3 j
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting/ t1 f, `+ ?, F& z
# C1 a7 g3 t$ [% @: O48.Which of the following is a diced cut used to garnish soups?
) u2 C2 L0 Z, o& w9 |下列哪项是切成小方块用于汤的装饰？' K; [+ m9 Z1 g6 P( q2 J. t( M
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% x* ]% t9 `1 `) `) @49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 x; D% N3 f: k6 W+ g$ Z& ] 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！！——
8 _# D+ Y* [- E6 fA:Gaufrette
1 f' M- ^. D6 ?5 H& m" N3 ^5 I, U' sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
( [$ r( P3 R7 zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 b7 R, w4 v/ t+ Y9 G" a8 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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% ~9 L9 @" o/ `, F# D: x B50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?7 ?) T* ^7 q! F
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）
$ z) h2 p: v" T% A1 l* C, rA:Cilantro 胡荽叶 香菜( ?- p+ z9 Y: [; q9 M
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx$ G" f8 C# X# O+ b9 S, v/ k
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60.Allspice is made from:% w- L( O' p9 j+ N& O% u% Q
多香果, 多香果香料是什么* Y1 N3 P/ F4 B4 p! I3 ]7 k, ]9 G+ U
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
L5 k0 z2 G; X; B( ^+ O# hA:A dried berry 干浆果
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( d. D, m4 r& B/ [$ ~, u61.Which of the following are used to make a sachet d'épices?; v3 C1 v8 P: |# [' g2 h
下列哪些是用来做香包德épices？2 h9 p4 L1 ~' |0 A
http://www.sachetcatering.com/
# k" p: j+ v' }# f! h1 j* [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?. M; t" n+ E2 ^* u& o
下列哪项不是酱油调味品的？
( C( y P z1 l w! X9 oA:Wasabi 日本辣根1 V( a7 c. B$ q+ F% y. K
0 X" L% A, ~/ f3 B# s: \8 _63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
+ P, i- M+ h! n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：
% F4 n' J8 f E4 |& l. rA:Pasteurization 巴氏杀菌9 I( L. F+ r3 ^' ^) u
! D! p& _. o7 Z5 g64.Which of the following steps is not the correct procedure for whipping egg whites?
9 @; j; b4 |. X }5 q4 G$ a( Q下列哪个步骤是不是正确的蛋清搅打程序？; P& a2 W- s" a. g+ W
A: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：
& p) N- @# L5 \% {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. C" X) {" l6 ^4 ?3 E3 _* `1 M
炼乳是一种浓缩牛奶 是去除什么做的0 Q- a4 M$ x7 y1 [% [+ s# p
A:60% of the water 60％的水
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( P+ M9 i) Z- n0 G8 } L( t! r. ^* I67.A method of cooking that transfers heat through a liquid or gas is:
: G$ k/ a* E1 q( l* _& }一种烹饪方法，通过转移液体或气体是：
/ z3 H$ {) Z* m3 a; B8 QA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为1 b, e3 F6 l& N+ W7 u
A:Gelatinization 糊化
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9 M }; Y+ Q2 L! `8 U6 v69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" T6 H( ^# u" B' UA:Braising 烤$ S8 ^: v! y* {+ Y9 P, [3 a
/ o3 s& w1 e! Y- ^. H9 w: J- r70.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：. g0 h' M2 J' u8 i' g$ u9 m* ]; m# w
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理8 v5 M7 X' f& k \7 e9 |$ P! `* I
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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
. I/ B/ n; l- G6 c9 W% d5 t* v# i4 O/ u) GA:Fumet 原汁
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9 w2 [! {5 `% ~- S72.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) L9 _0 h$ |2 W# m- ^, w
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜$ G: A* i) I2 _9 u6 E
) ?0 S- y& `$ }! W+ @/ {73.Which of the following is a principle not used in stock making?/ Z8 c% ~1 S! W
下列哪一项不是用于制造高汤（低汤）的原则？7 I+ x( U u. W+ j' U4 G
A: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: k9 e7 m1 h+ M
A:Remouillage 法语熬汤
% O& p; p3 i3 t+ w# v- {http://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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