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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:
9 ?3 S) n+ x X/ O% k: \, U哪位厨师最早带来高水准浮夸的美食
- i# R' `1 y! P& C- ~AAntonin Carême 人名 安东尼·卡罗美
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* ^' S; V, }' |6 w27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- ]5 x" t o0 q8 Z& i: c4 E下面主要介绍的那种新发展是关于烹饪有关的工业革命 。% X3 @3 z- T# ` Q
A:Cast-iron stoves 壁炉
6 j0 g1 a) K' T) I8 F# c& yhttp://www.usstove.com/products.php?id=6) J0 K8 M0 q& R6 m
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28.The French term used to describe the roundsman, or swing cook, is:( w/ j% F1 F4 S- [7 K- `
法国术语，用来描述roundsman，或摇摆厨师是：
9 B( N/ P* h8 a( i& E* gA:Tournant 图尔南1 z9 s7 `# a. l3 |, {
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29.Another term for the wine steward is:, q y# ]/ ]+ |' S
葡萄酒侍酒师的另一个术语是:
* U5 Z( n' j; e; }0 dA: Sommelier 侍酒师6 B2 v3 Y( j1 Z9 v
& q9 r1 ^3 o" H! Q30.Molds, yeasts and fungi are examples of a:
! K, {8 \9 H0 n; U* P霉菌，酵母菌和真菌是一个神马例子
( f# s/ ~8 V! X" i8 `& f4 f- LA:Biological hazard 生物危害
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0 u4 ?7 z6 W3 v" a0 j8 ~31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ X1 ^6 u: T5 D; h根据加拿大食品检验局，食品的危险温度区在多少之间：& r6 C+ _; _$ G) e* l
A:40° and 140°F (4–60°C) 4-60度4 U7 R+ x+ G1 f: P; O& ?9 B7 ~! i
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32.All bacteria need the following for survival:
2 b" E' ^( c0 m1 t% o( G6 J所有细菌生存需要以下哪些内容：" a0 G3 o: v; K/ b' j9 C/ C
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! [3 a: H& X( K; D
% A' C n4 \3 o33.Which of the following correctly represent critical control points in a HACCP system?
9 K7 d3 v. A, l' g以下哪项正确表示了HACCP体系的关键控制点？
1 \& d$ d- q3 a& A+ M& _1 N& SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating & a& d, p/ P n$ Z m$ |( F
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?! H# U; V; C7 ?3 o2 e# a
下列哪一个不是碳水化合物的例子？
' Y" l& A4 F# Q$ T7 C' _A:Essential nutrients 必需的营养物质& ?* e, ^' P: Y/ g
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35.The process by which a liquid fat is made solid is called:4 l( v! O- z4 }0 R7 F0 G9 j+ g
液体脂肪做成固体这个过程叫什么
# K, @# z0 `% B7 W; Y6 PA:Hydrogenation 氢化# L9 O& ?& ]* k6 H0 @
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36.Which of the following is not an example of a fat substitute?5 F! l ?8 k. g3 C4 J' K
下列哪项不是脂肪替代品的一个例子
2 S2 r% c( @0 e+ I: U; T0 xA:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:4 ]( ?; \& Q4 U( w) F
加拿大卫生部要求的产品标有“不含脂肪“包括：: q- y/ Y$ L& b) T2 e9 d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份1 P3 K/ V" B0 C r7 R
4 m) S+ } z; o& s" i& Z7 e0 c38.Which of the following is not a problem associated with converting recipes?% D. p$ m7 g" n8 ~
下列哪项是不相关联的转换配方问题？
( w5 X4 C$ \2 t7 A- o" kA:Unit cost 单位成本
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. _) m, [0 [ c, S! O39.The condition or cost of an item as it is purchased from the supplier is called:
: R8 E) U4 @1 b* R从供应商采购的物品的品质或成本叫什么
& A' @6 Q' a6 {* Q7 \; q# QA:As-purchased cost 购买的费用/ Z% w0 {& ?) t' s
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40.The amount of stock necessary to cover operating needs between deliveries is known as:: c& @* R$ j! n" R2 _2 S1 i
在新货到来之前用于日常所求的必要库存量叫什么, ~% S9 G; O' h W. O) p) J' n
A:Parstock 基本日常最低库存+ `- T1 K* j# B/ u0 N0 }) G
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
3 G9 u5 k5 K# F下面那个缩写是用来表明正常库存流程？. e7 j, d! e0 M. e I) U8 @
A:FIFO=FIRST IN FIRST OUT 先进先出3 }5 @& v5 l3 @% n B$ V" F
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42.Which of the following knives is used to turn vegetables?/ ^. I3 v- w1 P$ ?, V B
下面的那把刀是用来打开蔬菜吗？! e0 N V0 q6 _) P' F7 `& `3 q8 ~; o
A:Bird's beak knife 鸟嘴刀 r/ t. m2 F8 V7 D7 m* D7 m
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird- |6 v% e' X) s( R9 F
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43.What is an instant-read thermometer best used for?! L: ]- F4 O6 v i
即时读温度计最好用于那方面？' X& Y# v1 [+ W9 P0 i, U; U( L
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?2 x7 K' E2 T y
下列哪些金属材料受热均匀，通常用在铁板而且非常重
6 ~ a/ Y2 g* G2 e; S7 ]& ]A:Cast iron 铸铁/ g; {; _" g ~5 t n/ x$ P2 b
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 ~8 ]: o: a- {' m6 x哪件装备下面有一个可移动的碗和一个S形叶片？' p# O! c- a9 x) v6 L0 o' B8 ?
A:Food processor 食品加工机
5 ~) c0 |# G* U' q4 w* ehttp://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?
0 ^) B. I+ w$ r9 ?/ A下列哪项不是用刀的安全规则？
+ F. U! I, X) Y! N0 ^( cA: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:
2 e) O6 d/ {5 o, T* O. i把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
8 X4 v* L, d9 ^# t. s* L7 pA:RondellES % u( F5 \( b1 o, V/ i
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?* `: G: I8 d& D/ N- K
下列哪项是切成小方块用于汤的装饰？8 q+ }' q) j. |/ _
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm4 q5 d- S( v( N- N
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?# `; ]9 m" J+ m' Y1 c$ P, H
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！！——' S1 c# s* u0 U7 L# {7 Z5 V. B
A:Gaufrette 7 }" s; o) s. |7 t- n7 @
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572/ q; M. J" [. x3 a& l+ v0 B$ E, v
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=5724 u) V8 ~: U" k1 ~
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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# p& b6 M; R2 ]- {/ E% \% y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
" A3 Z1 X1 }" O$ s. C0 b6 h0 d7 ^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）
. v2 C) X- W+ z1 w' G, [8 nA:Cilantro 胡荽叶 香菜6 p. c) ^6 @! R1 X7 i& S* q
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx7 S: e% t/ w& ^) U: I/ j6 u* v
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60.Allspice is made from:
: z1 r' M( P0 K5 F8 F5 |5 T 多香果, 多香果香料是什么
* _/ ]' ~3 e5 q# Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 ~) Z6 ]* t/ `! N- l" kA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
+ p/ `0 {( h4 ~$ D下列哪些是用来做香包德épices？1 O, g% u: X4 F" {# y! @" g1 [0 c4 M
http://www.sachetcatering.com/
% U, ? Y; T1 s- _7 P2 l. Y( r# dA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香; l9 ^6 U( V* g7 J: j
% Z+ B5 [1 T% e+ E5 u6 g62.Which of the following condiments are not soy based?2 X5 F% K4 ^5 d3 J5 A
下列哪项不是酱油调味品的？+ A. [% Y# T! F
A:Wasabi 日本辣根
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0 b% m' G' P7 L4 G63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:1 j5 x5 D {( z' T6 ]* 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：, V& Y, x/ Y" x7 s2 N, ?
A:Pasteurization 巴氏杀菌
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2 r* v5 T" S) K/ i" M t, J# `1 A64.Which of the following steps is not the correct procedure for whipping egg whites?% a- C" v! ]- t& T2 r/ t4 u% ?" H4 ~
下列哪个步骤是不是正确的蛋清搅打程序？. S1 H- o E1 q2 t( W8 j! L# E
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：% D! `7 P p8 A- p* q/ _2 M8 l
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
a: j- I) i- n" V炼乳是一种浓缩牛奶 是去除什么做的! m8 t- m3 b7 Z1 m% g* }% d4 h
A:60% of the water 60％的水6 j! M7 T! V3 k" x! w
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67.A method of cooking that transfers heat through a liquid or gas is:
: ~! k7 X* X! P: F一种烹饪方法，通过转移液体或气体是：! V; u* ~% Z9 r; |* x3 K
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为8 u. Z6 x0 v. P- t) v, Y! n3 N: F
A:Gelatinization 糊化% x9 X, }. F( t7 R. w/ @; n! O' D" c
. C0 A& ^: B* x' S" |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？$ n! W7 Y E. y* J
A:Braising 烤
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6 O$ ~, D, q6 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：5 Y4 q8 y& t7 r% I, r) s7 }" v( t! B
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理
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- o4 q1 c! u6 L+ n: R& n71.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/ c/ X% o3 u. Q% } v! B/ C
A:Fumet 原汁
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* j4 d, J2 e. Y/ s5 e4 E72.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8 H) ?8 j) ^0 L! J: I8 q- z! t$ C
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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+ j( w- |; p1 E6 r1 |' t5 o: F73.Which of the following is a principle not used in stock making?
, P" w& \+ [& B' G% y: D3 n3 _下列哪一项不是用于制造高汤（低汤）的原则？
" @& N" q% S+ O6 L( _# b' M3 DA:Start the stock in hot water.开始在热水中操作& }7 a* a2 {+ e! w! U( y, }
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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& }3 `8 Z+ k& {2 U; n' ^- U. k3 u
A:Remouillage 法语熬汤
, X8 P, p, o3 A5 J$ U$ D* o* Thttp://www.haibao.cn/blog/post/176242.htm |
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发表于 2011-4-13 21:22
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