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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:6 X# l: V9 o# {6 K
哪位厨师最早带来高水准浮夸的美食
3 N$ M, o3 H0 p) k4 w6 m- g) c% cAAntonin Carême 人名 安东尼·卡罗美+ a) w) _" s) n
\+ o, X# @9 D0 f. U _ q27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
/ i/ A' d5 i! n/ o0 C5 A( Y: |下面主要介绍的那种新发展是关于烹饪有关的工业革命 。8 e$ R( E# Q% t4 m0 L) b
A:Cast-iron stoves 壁炉
. m4 r, I( o% @, dhttp://www.usstove.com/products.php?id=67 P% E7 O7 M. o" |: \
, R) u4 h/ Y# e# e: B8 e1 ^28.The French term used to describe the roundsman, or swing cook, is: X, n7 V; Z8 X' K! P
法国术语，用来描述roundsman，或摇摆厨师是：
1 v; @/ [ m( G# h% y# J/ IA:Tournant 图尔南# S) k1 a8 z/ R
& U6 i) E; D; c- u/ p+ C f. h @$ d29.Another term for the wine steward is:
- E( |# ?: c4 T葡萄酒侍酒师的另一个术语是:
: C1 n1 U) a) y* B+ f5 R' RA: Sommelier 侍酒师+ }/ |! H$ |6 g+ E
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30.Molds, yeasts and fungi are examples of a:2 x# Q( N% Z8 Q/ J5 V) d
霉菌，酵母菌和真菌是一个神马例子8 N/ ?" q& j" [9 s
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:+ r2 U3 o9 L( Z
根据加拿大食品检验局，食品的危险温度区在多少之间：
; u; X5 I1 m2 U* b2 |, VA:40° and 140°F (4–60°C) 4-60度/ _9 D7 o$ f- E }( J) V# L! F
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32.All bacteria need the following for survival:
' N" y) S' ~, i3 K3 e所有细菌生存需要以下哪些内容：. t7 c' L: e* {7 d9 F
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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0 z. F% q9 X- S( e4 f( O- W2 ?33.Which of the following correctly represent critical control points in a HACCP system?8 H! S- e0 R; P- p
以下哪项正确表示了HACCP体系的关键控制点？( e, P8 c! Z6 Q
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ o# L5 k: ~3 M+ ^: F' ~食谱，接收，储存，准备，烹饪，保温，冷却，再加热$ q. m- |, W; ~2 ~( I
& u8 m# C0 x; N9 d34.Which of the following is not an example of a carbohydrate?% T- G1 b# y: @$ ^/ _
下列哪一个不是碳水化合物的例子？, J7 h0 H0 b- d% Y9 \: ~; W
A:Essential nutrients 必需的营养物质
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( y) w& ^+ @* d+ v: M% h35.The process by which a liquid fat is made solid is called:% w; Q" S4 g3 a" `
液体脂肪做成固体这个过程叫什么
" R v" J# q- f' I2 |) FA:Hydrogenation 氢化3 \7 X, T) ?3 s: e( J
3 o d4 R! H5 u. l; P$ G( b36.Which of the following is not an example of a fat substitute?4 N9 R# D' D1 n# p, O. i
下列哪项不是脂肪替代品的一个例子. M- ^) F T7 H7 a0 _
A:Acesulfame K 安赛蜜K表
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( r- y Z' U* y2 [; C% j37.Health Canada requires that a product labelled "fat free" contain:7 V! f& v" x' ] j+ U9 c( ]1 Q
加拿大卫生部要求的产品标有“不含脂肪“包括：& M5 u) z$ Q* h7 [" f
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份% j# V- x( _& d* G
4 u$ j9 e/ L' { J38.Which of the following is not a problem associated with converting recipes?: n/ Y: x( n# ^$ Z2 m
下列哪项是不相关联的转换配方问题？
* g% P) A- S$ i* F' a* WA: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:
8 d7 L2 B9 h3 V4 {9 Z从供应商采购的物品的品质或成本叫什么
' o& U; M9 D1 Y* I1 }A:As-purchased cost 购买的费用: ?: N; A ]/ l6 |* E
# ^, Q+ P" G( y4 Y2 f4 V0 p40.The amount of stock necessary to cover operating needs between deliveries is known as:
: j& D' y: @1 s9 ^: A) [3 t; X/ T在新货到来之前用于日常所求的必要库存量叫什么$ A* R% ^% Z' O) e
A:Parstock 基本日常最低库存
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7 x6 e4 M+ s+ }6 M41.Which of the following abbreviations is used to describe the proper rotation of stock?( k; ]3 y4 e1 }" X/ }
下面那个缩写是用来表明正常库存流程？
3 A0 y( M. [9 K5 ^( G& FA:FIFO=FIRST IN FIRST OUT 先进先出
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( W3 Y; j+ @) G) M0 k! u+ Q42.Which of the following knives is used to turn vegetables?6 I( ?- o% V9 }* T5 w: {4 s- I
下面的那把刀是用来打开蔬菜吗？
7 Y& G! l5 R4 e2 P# ~& [) DA:Bird's beak knife 鸟嘴刀
. F8 j& r3 u- x9 x7 Shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
7 }& a f& e: A8 e& l即时读温度计最好用于那方面？* w8 m1 f, L3 D. B% S( z! v
A:Checking the internal temperature of a roast 检查被考物品的内部温度- a j6 J$ N# O; V
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 ]3 b4 m+ f0 u6 l Q下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 p1 N9 K; c5 l3 a# {% Y8 yA: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?8 s, u1 d$ }5 w; J* E6 |: }
哪件装备下面有一个可移动的碗和一个S形叶片？
2 i4 B2 b: w6 ~6 `/ p% fA:Food processor 食品加工机+ V' Y& w% d, c1 ^7 U. B
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ S: |' A2 Y! o4 N2 X" g0 B6 s$ s' p46.Which of the following is not a rule for knife safety?# a* Y/ ?6 N% I6 k
下列哪项不是用刀的安全规则？
" F& N9 s2 b( p4 F# D- sA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀: M b% n2 k) h5 R# R6 e: | I
+ \2 C8 d$ ]+ P" X47.Disk-shaped slices of cylindrical vegetables or fruits are known as:9 b& R2 ?) ?7 i4 X% I
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
( r% F) e6 c# U5 e; OA:RondellES
+ C6 Y( G4 I* B$ vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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j: }5 b8 v* t& M1 W1 k48.Which of the following is a diced cut used to garnish soups?
/ k7 C% o$ R% ]% }/ |下列哪项是切成小方块用于汤的装饰？, J2 A+ F$ g' N' @6 Y
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
a. I; D$ T% M" `49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?/ h1 s# |1 }- N& O% y+ L1 _2 K4 w
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！！——' W! Z# m+ h$ g- H
A:Gaufrette
" J& B5 X7 N0 l( q# w Z& lthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- _/ r( K; Y8 V1 ?5 w$ vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572/ H2 h* w! c% Q) c! B1 y- t
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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( `: i- x* n4 B! E50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 V' U1 w- T; n7 k# m/ 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）
8 ~, s' z Y9 n) ?9 XA:Cilantro 胡荽叶 香菜
3 p- i& _) [2 S( ^1 I; B. ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from: a& a+ a/ M o
多香果, 多香果香料是什么( x( e" H4 N5 \# h% Y* Q
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 E6 T: L: M: {$ ?A:A dried berry 干浆果: H# v3 A M: ^9 u( Q1 Z# b; ?
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61.Which of the following are used to make a sachet d'épices?
- A) ^% i5 _/ }$ Q+ C: t. B) C! R下列哪些是用来做香包德épices？
9 E3 Q$ @4 M8 b$ U& A9 u6 Lhttp://www.sachetcatering.com/; |: F/ L1 M- W
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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0 T0 F0 e, p/ c9 x9 I62.Which of the following condiments are not soy based?8 t& e+ p1 Z$ s/ J4 I7 N1 Z. L
下列哪项不是酱油调味品的？& ?- a2 j0 y2 w: u7 Y/ n
A:Wasabi 日本辣根
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; \+ X9 n7 U2 X) N X4 G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:' z( y5 g- ~$ i% O
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：+ m8 M) [! s7 i; B, b, z
A:Pasteurization 巴氏杀菌
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$ r6 O- I+ A% h- b, z64.Which of the following steps is not the correct procedure for whipping egg whites?- L6 A6 a$ V' J8 }* G/ ?
下列哪个步骤是不是正确的蛋清搅打程序？
+ H8 n2 x& T1 h+ j# t! { MA:Allow to rest before use. 允许休息后方可使用。. v, n. ]% T. q' m
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
! n; S$ a( D$ u) \6 xA:56g and 63g 56克和63克3 Q6 B: v6 z8 q
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66.Evaporated milk is a concentrated milk that is produced by removing
) f0 w' |" f5 u# [" T炼乳是一种浓缩牛奶 是去除什么做的" }. ] t# r1 e& `2 u; ]
A:60% of the water 60％的水! f8 X. x5 y C6 n. V# }% G( W8 ^
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67.A method of cooking that transfers heat through a liquid or gas is:
+ D; O- B7 u! ]$ s$ E A7 n一种烹饪方法，通过转移液体或气体是：
! A/ d, Z; z; [$ aA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为( c. H1 H% G& x8 a; s0 l
A: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？: Z' d7 G& D' t i5 @
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：
% y" `2 v9 d5 T9 x6 DA: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
; h: \; I0 z l" AA:Fumet 原汁
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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' b6 D- K2 m9 f: ^0 b% @
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜 v# s) [* L+ m* f
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73.Which of the following is a principle not used in stock making?
; n. B! e3 y! X, V6 N, A% k. j下列哪一项不是用于制造高汤（低汤）的原则？
3 ?: B! [4 F6 E' g1 e1 yA: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) W) o% A( [% v! G8 E6 u
A:Remouillage 法语熬汤
3 Z# a7 t2 r8 S: {http://www.haibao.cn/blog/post/176242.htm |
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