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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:7 W6 l/ l+ E) Y' @! M7 x! R
哪位厨师最早带来高水准浮夸的美食+ k4 h, a$ O, K
AAntonin Carême 人名 安东尼·卡罗美% _& _8 `* `" e5 Q# A
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:% P9 x- U% ]3 L3 o
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。: g9 z/ h* [! h% q8 w8 O1 ~
A:Cast-iron stoves 壁炉
7 z9 |7 J; i7 z5 {1 Jhttp://www.usstove.com/products.php?id=6
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$ u* J( M3 P, f, d9 [28.The French term used to describe the roundsman, or swing cook, is:+ j3 d' N( G& \' o; x; v" r, L
法国术语，用来描述roundsman，或摇摆厨师是：
- I0 @9 [1 W8 JA:Tournant 图尔南
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29.Another term for the wine steward is:
" l: R( ?. k( X( z% n/ ~葡萄酒侍酒师的另一个术语是:
; n, M# I. C$ \9 FA: Sommelier 侍酒师5 Z) V$ k- K1 D' ]+ U8 X
2 n0 q( R: a' i6 N- r% J0 z+ r30.Molds, yeasts and fungi are examples of a:( C/ @9 B: w+ B/ S [! n8 `
霉菌，酵母菌和真菌是一个神马例子) ?3 w+ F* l$ p1 _, J6 ~
A:Biological hazard 生物危害' g6 d. ~+ Y9 q, g- b. p4 v3 B
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
^ S5 z% ^1 B3 t. S" L* m根据加拿大食品检验局，食品的危险温度区在多少之间：+ b+ g6 m: i2 `6 l% K: M9 ~2 n
A:40° and 140°F (4–60°C) 4-60度/ L4 T7 X6 H6 X
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32.All bacteria need the following for survival:
9 C: _5 w( H7 |所有细菌生存需要以下哪些内容： r8 }* x1 m# O* r. |: u+ I. a
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?& N$ ~9 j- x3 U- L1 o: I# [6 W
以下哪项正确表示了HACCP体系的关键控制点？
+ e3 `5 X# j; w2 }0 i" kA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- w$ K" l7 K* L1 J+ R8 ^1 n食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.Which of the following is not an example of a carbohydrate?
5 a- Y: b' X }- D" K下列哪一个不是碳水化合物的例子？; k7 w* @+ t; s+ X( q; k* v
A:Essential nutrients 必需的营养物质9 `* A" y9 q3 O1 t" G! n
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35.The process by which a liquid fat is made solid is called:% |9 }5 `( s4 {
液体脂肪做成固体这个过程叫什么2 m6 A8 Q2 b/ T& U' M4 s1 a# f3 C
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?& b/ Q: p$ N2 v1 Q& a; A0 p
下列哪项不是脂肪替代品的一个例子
% i _7 Y- `- GA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:: @8 k8 \0 ^, b/ E
加拿大卫生部要求的产品标有“不含脂肪“包括：
+ ^- _! f! D8 Z3 u. j NA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 J: X! I2 T V% Q8 ]! f4 T
) E2 N$ [8 v! ~! N6 d38.Which of the following is not a problem associated with converting recipes?
3 Y; }' d& l: x& Y下列哪项是不相关联的转换配方问题？7 c& Y3 f ?3 z0 L# t
A:Unit cost 单位成本
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; x0 B+ s5 b. |$ N0 F) M39.The condition or cost of an item as it is purchased from the supplier is called:. { ]+ `* r% {: ^* Z2 c
从供应商采购的物品的品质或成本叫什么- Q4 ]# `: ?. V, [$ T
A:As-purchased cost 购买的费用: z4 C: i" N( ]5 y P! p& ^
3 E3 w+ @ Z/ f0 j40.The amount of stock necessary to cover operating needs between deliveries is known as:' r' T$ ^. J: D- u" e0 P Y; d& c$ m
在新货到来之前用于日常所求的必要库存量叫什么
6 ]( A5 j5 c8 e6 j# z& _A:Parstock 基本日常最低库存( ^6 P3 U, g: A. h
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41.Which of the following abbreviations is used to describe the proper rotation of stock?2 N8 K, }/ L7 K3 |0 {
下面那个缩写是用来表明正常库存流程？" K& ]3 J2 i. c
A:FIFO=FIRST IN FIRST OUT 先进先出
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1 H/ y; j0 n; ?# B% H42.Which of the following knives is used to turn vegetables?
: B3 ]3 l1 w- M5 \下面的那把刀是用来打开蔬菜吗？$ H( o+ \6 ]: _' ? S6 g+ o( W3 i
A:Bird's beak knife 鸟嘴刀 N% |! [1 j; U$ Q8 s. k8 Z
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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3 t4 P' }; D' v6 `43.What is an instant-read thermometer best used for?
; D/ \3 U+ }% N5 u0 M- V5 s" |即时读温度计最好用于那方面？
9 }) _ o) ^; F7 HA:Checking the internal temperature of a roast 检查被考物品的内部温度% f3 ?# e1 k K4 \ x9 D9 T% b
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?- `) n$ O, Z* ~ m, e# Q- r
下列哪些金属材料受热均匀，通常用在铁板而且非常重
" x( [+ a! u0 r6 K$ o; Y/ o7 gA:Cast iron 铸铁6 e% R2 U ^: i. Q+ a+ @
9 ]# M* F, s8 V" P- Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?+ P3 S( x$ P8 Y: |; r1 H! t& u6 [
哪件装备下面有一个可移动的碗和一个S形叶片？1 }# ^0 K0 \$ m# R- R4 U* x1 ^9 @3 x
A:Food processor 食品加工机
" W/ B2 A( f- Ohttp://www.google.com.hk/search? ... iw=1263&bih=572
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, G: r2 X6 _; {6 n2 X46.Which of the following is not a rule for knife safety?
9 d* L1 w- {" j5 s下列哪项不是用刀的安全规则？
z2 M% ?" G% K) I ]9 ~! r1 IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀) s# K( A4 [8 W
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:$ w6 h& ?- s$ K `
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？0 }4 d* h$ D" C% T/ p+ I
A:RondellES
- e* C; I! h) `% l8 Thttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?/ j6 `: z+ z; C" s
下列哪项是切成小方块用于汤的装饰？, w/ F: c: j8 D3 N, [ {. g7 S* ^- r
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
% t& l$ x0 R8 d" Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?: ?! t3 G7 \9 A) k S* i) C( v
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！！——
h E/ v) z: b+ B6 O" R/ cA:Gaufrette : c! p. P% C( I6 l7 ^. `- ` T
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ G) c. g4 ?+ H* E7 rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, D. O# Y+ v( ]2 t1 J3 h0 b
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; a8 T6 o6 ~# X, ^! S. t; w! ~50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" [* e5 ~+ t* O- g8 o |( Y( E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）9 T! y0 ~ \2 g1 u( V: N. c
A:Cilantro 胡荽叶 香菜. e& ~2 e+ n$ F0 _) W2 A8 x7 q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:+ a3 j2 u! } D& V. S$ f& f6 M
多香果, 多香果香料是什么7 e4 K( b6 d* [
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 B% L4 o) [8 d4 l" qA:A dried berry 干浆果) x0 x- Q7 u* U, c/ B, {5 Y5 d4 A
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61.Which of the following are used to make a sachet d'épices?0 R4 Z6 Y/ a5 N- B M5 [
下列哪些是用来做香包德épices？4 r' w# s7 f' ?% u- P; ?, V
http://www.sachetcatering.com/
( D8 ^; R' v6 k: o' L) UA: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?6 L& s: q1 e% v9 P2 t% e
下列哪项不是酱油调味品的？5 |, U R( J. F3 Z' N) n
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:+ }& n9 U! F9 b4 ^0 R$ t
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：! v5 Z( ]; _4 k3 D `
A:Pasteurization 巴氏杀菌
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) T0 ?& f( o0 Y2 |+ \64.Which of the following steps is not the correct procedure for whipping egg whites?! P1 I* y$ J! K: y
下列哪个步骤是不是正确的蛋清搅打程序？
* p, O* Y* f& W3 F1 \# [; aA:Allow to rest before use. 允许休息后方可使用。
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" s6 J3 }7 m2 u2 Y. W6 ^' W65.The weight of a large egg is between:一个大鸡蛋重量介于：9 q# R& M9 B" b2 K' r% \8 z9 `
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
- |% q# ]; L, v5 j* a s炼乳是一种浓缩牛奶 是去除什么做的
/ i8 d2 J/ b e' i, o2 F1 lA:60% of the water 60％的水" x7 M. a2 ?$ X% N: s" j
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67.A method of cooking that transfers heat through a liquid or gas is:( l- D. @3 y$ ~( g4 A
一种烹饪方法，通过转移液体或气体是：# L. m7 v9 G1 L# Y1 ^2 G
A:Convection 对流
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7 j! k9 ]& j( ~! ^68.The cooking of starches is known as 烹调的淀粉被称为
/ X2 O% Y# x0 G! C& _4 x* A" sA:Gelatinization 糊化
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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？
7 ~: {/ y; s1 W! D. S6 m/ rA: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：" p/ |( [2 e- s6 d% I }
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理' Z. S* s$ t' C7 s
2 k! ]6 v" Z5 h, L. ]1 B71.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; H8 B3 O. m' |# N" F3 e; L; q
A:Fumet 原汁
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2 n% i6 j5 b0 m7 _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0 t2 A8 F( e; [2 o2 D
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜 G: U- u, D$ \' n5 h3 T* N/ h% L
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73.Which of the following is a principle not used in stock making? \) [( a o1 C/ N7 { s
下列哪一项不是用于制造高汤（低汤）的原则？: b- p) B3 h4 J
A:Start the stock in hot water.开始在热水中操作/ {' U1 V4 }; p; B& M7 ^1 @
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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9 p; E! E4 l2 c
A:Remouillage 法语熬汤
$ ~4 W+ d5 H) ~6 a2 Z6 Hhttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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