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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:
% u j/ K' h9 M: h哪位厨师最早带来高水准浮夸的美食9 k! Q0 }- J; ] f8 m( c6 _
AAntonin Carême 人名 安东尼·卡罗美5 ^0 P! d' U- N
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 }2 b: u, J' }; Z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
# S% g% C& U4 `% O" d3 U. aA:Cast-iron stoves 壁炉; P: R+ C' \- J; T
http://www.usstove.com/products.php?id=6$ b, _4 v# o+ h5 G4 R+ a7 R" o
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28.The French term used to describe the roundsman, or swing cook, is:
' Y" Z7 L9 m _* L" z5 K法国术语，用来描述roundsman，或摇摆厨师是：, K( N+ K a0 {$ |: H
A:Tournant 图尔南6 n3 e# D+ k- j& _/ Z% p* }
! z1 E( \) [# e. B" o' A29.Another term for the wine steward is:
- J5 v; o% ?5 ~+ n1 v; W1 P3 O( S* P葡萄酒侍酒师的另一个术语是:' h5 T6 y' _8 \6 z4 q4 |5 ?
A: Sommelier 侍酒师 F& }# q7 x) M
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30.Molds, yeasts and fungi are examples of a:1 b$ u4 d* [# w1 z- m6 m7 s
霉菌，酵母菌和真菌是一个神马例子
( J+ X1 e. i* E% U" X$ T) SA:Biological hazard 生物危害2 ~4 k) ?! y% {1 m
. y z: x: o+ f$ @! N+ |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:' E' k7 s- a# y1 ~$ g* A6 ?. a
根据加拿大食品检验局，食品的危险温度区在多少之间：" ]$ t' S! }' p, n# E& R. R
A:40° and 140°F (4–60°C) 4-60度
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# [( @8 ]3 M. j+ g+ S7 }+ a32.All bacteria need the following for survival:
$ j. r; _+ S. M* a5 N* |所有细菌生存需要以下哪些内容：
- v% ^# q& L9 \' o8 j$ J4 PA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值" W8 h0 z. I; E6 S! W
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33.Which of the following correctly represent critical control points in a HACCP system?
' w6 ~8 r. a; g3 ?2 ]5 ~以下哪项正确表示了HACCP体系的关键控制点？: S- w5 J" e6 W V1 A
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating # z+ Q- ]' @: a' d
食谱，接收，储存，准备，烹饪，保温，冷却，再加热) ?, `) i7 r# {
0 K7 u) f# e, U# ?1 J34.Which of the following is not an example of a carbohydrate?' q7 i0 ^' o3 z {2 p% k5 e; a' K
下列哪一个不是碳水化合物的例子？& }2 A; i6 H* y. ^0 U, C4 X
A:Essential nutrients 必需的营养物质
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: n+ Q& ]$ x2 U% X; x- Q0 N35.The process by which a liquid fat is made solid is called:+ h5 [1 f3 [3 V8 Y1 G
液体脂肪做成固体这个过程叫什么2 R9 J5 v& Z$ X R7 y/ q
A:Hydrogenation 氢化$ k/ n# C6 x% o) E% G
. W U4 h2 K- |+ b+ H4 e) d& \36.Which of the following is not an example of a fat substitute?. [5 P0 j \% u& C5 y1 u; x4 T
下列哪项不是脂肪替代品的一个例子- \3 [1 h8 r4 c# e! [7 J9 |/ j
A:Acesulfame K 安赛蜜K表: @1 ]7 t1 V& m9 u, A9 M
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37.Health Canada requires that a product labelled "fat free" contain:
0 I# |) Q/ u, Q) d; y3 i2 A加拿大卫生部要求的产品标有“不含脂肪“包括：* D; P9 c5 A- n8 A4 T0 J1 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份6 A5 F# y' K! F: E; M
/ x# O( S, X' i- k38.Which of the following is not a problem associated with converting recipes?
; S6 y& o6 P% q6 p" C: a/ R9 D下列哪项是不相关联的转换配方问题？
5 W7 Z6 ]7 t8 \' F! J3 kA:Unit cost 单位成本( H$ a& `8 I& v" X$ g/ t
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39.The condition or cost of an item as it is purchased from the supplier is called:7 P9 o, F( X, L3 [0 t+ {# y' u. i& Q+ X, x
从供应商采购的物品的品质或成本叫什么
* Q1 D/ H7 P: WA:As-purchased cost 购买的费用/ Z0 h3 S2 U( x0 q# a: c5 P0 J
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40.The amount of stock necessary to cover operating needs between deliveries is known as:" g/ ?) q: t4 Y0 v1 C% q
在新货到来之前用于日常所求的必要库存量叫什么
) X# e' g7 s6 [3 J3 l; mA:Parstock 基本日常最低库存0 O, L" T1 q& u/ b
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
% e" [# S3 u# H6 `# w8 U' h4 S下面那个缩写是用来表明正常库存流程？
" Z" Q# H* z( eA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?+ {- n9 z4 P5 ]" F2 ^) m2 y
下面的那把刀是用来打开蔬菜吗？
2 R+ j1 K4 N$ t+ b# fA:Bird's beak knife 鸟嘴刀
8 f0 s! Z' Z- ^/ I& X" [( Bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird5 R+ Q3 E x! c% g+ L1 o# b! |% L
+ w( C9 i! q5 L! A7 O( b$ F h43.What is an instant-read thermometer best used for?0 H6 B$ s* O# h
即时读温度计最好用于那方面？+ \% Z; w) b' q4 h
A: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?
6 B0 f) H! d2 y2 C下列哪些金属材料受热均匀，通常用在铁板而且非常重
! X' C. a' c! p C( n) l% _+ EA:Cast iron 铸铁; w' D' N5 Q# P: c" }! N. E( d
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" }8 E" x! g" b" [4 p$ G2 M5 v+ p哪件装备下面有一个可移动的碗和一个S形叶片？
) E0 C$ p' c/ r5 K2 MA:Food processor 食品加工机
8 G4 E- B6 k+ K hhttp://www.google.com.hk/search? ... iw=1263&bih=572" ]& d. A: h- u: d5 c2 W3 L4 p
8 z- y' d8 Z4 k' Q4 D( C! s( Y46.Which of the following is not a rule for knife safety?. I* x7 A1 u% F8 D
下列哪项不是用刀的安全规则？
& \* ^0 ^) Y! ?) i6 m; T. V) n2 x) uA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
6 }1 q! R/ j( b& V8 c; {! P把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ V' e# \, I* F; g/ rA:RondellES 3 t* C7 q+ @1 ?5 I# |1 ?
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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4 l4 f/ v) H# l0 X2 [6 g; s9 T48.Which of the following is a diced cut used to garnish soups?/ x- u4 ?' J& S4 ~/ M5 ]
下列哪项是切成小方块用于汤的装饰？
# b4 M; j/ k! T% |; GA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm, b% B% Z: y: d+ @+ d1 B
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) ? Y( ~" K, S5 [0 [4 L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 Y9 r+ D- k. P* dA:Gaufrette 9 ~2 Q3 E5 k" m! E
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572" q) T) }: E/ A# n7 t2 \
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' y, v7 u! T5 G" j. R8 j; j" C- tGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572# x4 O& c+ D& B, Y Y: u# j
- z; G ]* C1 C( ?4 N4 x! _50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ {$ o8 F8 z8 p- ^6 N' j, ^/ g6 R W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）
- c) \* u! _+ t8 h3 {A:Cilantro 胡荽叶 香菜3 a3 ]$ r9 w5 o9 ^; e- O
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx1 d& o7 D* D+ _. a7 T2 J* G2 A: Q
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60.Allspice is made from:
# Z0 ~- n# f$ L* O- U 多香果, 多香果香料是什么0 J. F6 k9 @! o8 f
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 \; j' k# P4 e7 yA:A dried berry 干浆果
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8 s. C+ m1 c( g# H7 w! x1 ]61.Which of the following are used to make a sachet d'épices?
N+ j# ~( ^3 N% E6 f- c/ i1 J) u下列哪些是用来做香包德épices？9 [- z1 X. c" S2 K
http://www.sachetcatering.com// H4 i1 O2 d p' w! h! L
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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) L' p1 q, o! V* T! L62.Which of the following condiments are not soy based?) v3 W6 A4 W! J' U# z& C' b
下列哪项不是酱油调味品的？% ?5 ^& G3 b- N: w/ {
A:Wasabi 日本辣根- s/ L% g( _7 n
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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:2 Q+ Q7 d2 x6 M! O$ P
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：+ O" G( n1 V2 U6 Z3 ]4 K
A:Pasteurization 巴氏杀菌6 \1 _0 V* t' w- p
; D3 L8 _8 A1 |. P" I1 Q1 ]( w5 a64.Which of the following steps is not the correct procedure for whipping egg whites?
8 ~( ^* O% J P- \' I下列哪个步骤是不是正确的蛋清搅打程序？
8 a4 k7 K, L0 X' p6 q3 HA:Allow to rest before use. 允许休息后方可使用。
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# o5 V9 j/ P+ ^$ s+ n) z65.The weight of a large egg is between:一个大鸡蛋重量介于：. A1 I# Z- F b7 P; c; F9 _
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& ^4 [- k! ?) ^4 ?3 E4 q* a
炼乳是一种浓缩牛奶 是去除什么做的
: b% }7 [, t* S" s# 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:0 d+ t9 {5 F/ N# J0 _
一种烹饪方法，通过转移液体或气体是：
# u( [+ C/ p8 e9 B1 f" [A:Convection 对流4 e1 o+ V5 ?! q" L
; J" o0 H# {% T68.The cooking of starches is known as 烹调的淀粉被称为5 |& z9 ^& w5 ]% u: {# C5 ?9 G
A:Gelatinization 糊化$ g# V- n0 N( J% H* h4 p; b& O2 f* \" I8 b
/ n+ [( ~! `- X; s" l7 J0 R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
8 E" p; l, U) T7 Z) p T0 `1 rA:Braising 烤: _7 E* v8 m1 u2 R
+ s; `3 e: \1 r4 j$ P70.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：" T) v$ o, D3 }( H% R
A: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4 X4 O X- W% e
A:Fumet 原汁1 M2 L' Q) X* }0 b
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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
4 k3 q: ^2 w: J9 \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?
% |& B1 c. {7 L7 ~/ G4 Y下列哪一项不是用于制造高汤（低汤）的原则？
+ r: @1 r/ m8 a- jA:Start the stock in hot water.开始在热水中操作* W5 x9 j4 I( L
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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( P: r, E, @7 A, h' x
A:Remouillage 法语熬汤
) ?& @4 r9 [8 g( n [8 Ihttp://www.haibao.cn/blog/post/176242.htm |
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