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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:; l' a {( V' ^% Z1 Y+ B( x) s; b
哪位厨师最早带来高水准浮夸的美食
+ v0 \& J; x. _: bAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
& }. h! y- q) K" r. Q( k" ]& A& C4 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 。
) P; T( R% e4 c( T/ X8 m7 O; Z% `A:Cast-iron stoves 壁炉
. ?' G4 x' v2 J0 u9 v2 o; i1 Yhttp://www.usstove.com/products.php?id=6
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5 l$ k6 }1 x2 t, u h o28.The French term used to describe the roundsman, or swing cook, is:9 K6 x1 s1 `1 v$ N3 V/ f- _- q
法国术语，用来描述roundsman，或摇摆厨师是：
+ C( G" m" }8 _/ ?; aA:Tournant 图尔南
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29.Another term for the wine steward is:% N4 \6 @/ U9 G: l
葡萄酒侍酒师的另一个术语是:
4 `$ h) W* i" ^9 EA: Sommelier 侍酒师5 J. i4 E0 B! B
7 a: b# Q+ x2 V( @+ Z8 F30.Molds, yeasts and fungi are examples of a:0 Y# R! i- o1 d. B4 c7 [
霉菌，酵母菌和真菌是一个神马例子
; P" G/ ]' Z2 b: ?. GA:Biological hazard 生物危害; I* F# A4 g; F- L% o* u
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:3 i, w, Z1 n4 Z
根据加拿大食品检验局，食品的危险温度区在多少之间：
- l' m P9 D7 x4 Q: cA:40° and 140°F (4–60°C) 4-60度
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3 O1 w1 `2 N6 |; `32.All bacteria need the following for survival:: Z' z" D4 Z+ r. O
所有细菌生存需要以下哪些内容：8 {# Q" k% X' W: X- k
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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2 j1 l, ?& C- H- O33.Which of the following correctly represent critical control points in a HACCP system?
) _3 s/ S# D1 X5 F# V以下哪项正确表示了HACCP体系的关键控制点？
) s2 o3 u/ a" U, ?2 c8 PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. R. `# h3 X) U1 L食谱，接收，储存，准备，烹饪，保温，冷却，再加热; f, ^* J3 L4 w! c# D$ V
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34.Which of the following is not an example of a carbohydrate?
, h- k, n! g0 |9 ^7 z3 B下列哪一个不是碳水化合物的例子？
+ @' [8 C5 b; L* e3 X) PA:Essential nutrients 必需的营养物质( p3 h; H$ [+ X
/ X+ E: s7 Q% y) t: A* m- W35.The process by which a liquid fat is made solid is called:7 B, N. Z9 C$ c5 x
液体脂肪做成固体这个过程叫什么% @4 u# P Z+ n+ Y3 l; Q
A:Hydrogenation 氢化3 T! E' C% J1 a8 l+ `3 r1 }9 G
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36.Which of the following is not an example of a fat substitute?
6 i- J0 ], Z9 l' c# I下列哪项不是脂肪替代品的一个例子
8 a; |9 g2 ~, s7 @, KA:Acesulfame K 安赛蜜K表3 x. [ m+ p5 R& _
9 s5 t' ^: M8 q7 r37.Health Canada requires that a product labelled "fat free" contain:) V/ \! f8 y. E ]4 S0 Z
加拿大卫生部要求的产品标有“不含脂肪“包括：+ H, e" D# z5 q/ |9 Z
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?2 n' i# S& b: N& ]3 B. T" D4 N" c
下列哪项是不相关联的转换配方问题？( U$ R7 {% h a1 o" Z
A:Unit cost 单位成本/ M% ~/ n: k: \. O0 i
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39.The condition or cost of an item as it is purchased from the supplier is called:
$ d3 j7 V8 r1 j7 ]从供应商采购的物品的品质或成本叫什么5 L7 H) ]9 @) P1 ~! O' g2 l
A:As-purchased cost 购买的费用6 n& v, X( p; p
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40.The amount of stock necessary to cover operating needs between deliveries is known as:) Z7 y* S1 M; i e
在新货到来之前用于日常所求的必要库存量叫什么
9 K9 \2 F) g \+ X' b# u1 O" {A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?; q0 g; w; D( P! w
下面那个缩写是用来表明正常库存流程？
+ L9 w3 X. n+ `2 O! l5 `# GA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?! k, G( j& D, p2 n. S2 \4 P' p- ?) z
下面的那把刀是用来打开蔬菜吗？
2 ]( F1 B+ p) W! DA:Bird's beak knife 鸟嘴刀
8 H! R" `8 r. Ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird. q* C9 Q+ t0 o- E0 q
* y6 ~2 a- \0 |- k% g `# i43.What is an instant-read thermometer best used for?
# H7 Y9 Z, e1 c即时读温度计最好用于那方面？
7 _& b A6 i% N1 R8 IA:Checking the internal temperature of a roast 检查被考物品的内部温度
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, s% M" m+ b: R- F) s* e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
% f8 y' W1 N& V" |7 n/ R9 S* _下列哪些金属材料受热均匀，通常用在铁板而且非常重
) _$ y- l! O6 R8 h/ x6 nA:Cast iron 铸铁/ F: _4 @) ]! w; U
/ e( p4 k3 s" ]1 f( s$ B45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% {2 U% H; H) M# p [/ {哪件装备下面有一个可移动的碗和一个S形叶片？
7 k' k# X% n* n3 R& D/ T8 Y; sA:Food processor 食品加工机4 s% E) l5 w' M$ @1 G- q2 i& O
http://www.google.com.hk/search? ... iw=1263&bih=572
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) @& Q% ~! F1 Z4 M; e$ v46.Which of the following is not a rule for knife safety?5 b: H9 X- \! t& x* s4 H( u
下列哪项不是用刀的安全规则？+ E/ j# t9 `- m' J, D
A: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:5 F1 w. f9 w. V+ S
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？: X, }, [5 v9 A
A:RondellES
7 e$ w4 j/ }" x2 @3 Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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6 s8 z$ K6 s# E48.Which of the following is a diced cut used to garnish soups?8 k F- v; `( z$ j8 i5 ~
下列哪项是切成小方块用于汤的装饰？
% H/ F4 G7 r& a1 JA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
1 w2 F) j. l4 l# x# \' y% g49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?! B7 A/ S- w0 f8 M7 R
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！！——) u# M/ X) g7 Q
A:Gaufrette
: c/ S+ b G! F7 u" sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
: m6 B0 l& _+ D; X. c0 G2 p* }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ l# y1 j* ?9 s* n: ^Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& E$ z2 b+ s# @( Z% n* q) P- \7 S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）! e+ D/ m4 q& B* J! p
A:Cilantro 胡荽叶 香菜
9 ?2 }9 O/ I% q: T7 B) @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
) a. |. s2 E' T& s/ Y, R 多香果, 多香果香料是什么
6 d2 |: ]3 a- ^- Nhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx- j8 {5 Q2 \- n
A:A dried berry 干浆果
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' Z* Y5 Z. g" T61.Which of the following are used to make a sachet d'épices?
' _7 a& {. Q. u- r" K下列哪些是用来做香包德épices？
a& z3 F4 S) Ehttp://www.sachetcatering.com/
' V; _! X( C. i' d6 v- E. M; yA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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P1 G0 X& r& C, a3 E8 c62.Which of the following condiments are not soy based?
$ H2 \2 b5 Y0 Z- h- ~1 C7 E7 d下列哪项不是酱油调味品的？
1 j" j# | a9 ^$ BA: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:
$ J* g4 d5 T" O, E3 g& m! P" l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：
5 X& r$ [7 g5 S) H/ [( d/ a% ^$ |A:Pasteurization 巴氏杀菌; q, I D! H! Y' r/ S, \0 L1 V
3 k! F$ m. z( X7 M! o. q1 w$ M64.Which of the following steps is not the correct procedure for whipping egg whites?
1 v- G% `' j5 f% U4 E0 @下列哪个步骤是不是正确的蛋清搅打程序？! Y) R3 z6 q* g2 z* x/ u* _
A:Allow to rest before use. 允许休息后方可使用。3 ], r, H6 w) ?- h
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65.The weight of a large egg is between:一个大鸡蛋重量介于：1 [' y* C; u/ N6 e
A:56g and 63g 56克和63克
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Y; A/ N N3 m& Z7 b: G7 N7 z/ [66.Evaporated milk is a concentrated milk that is produced by removing% M( j0 f0 o. r+ s. E x; y
炼乳是一种浓缩牛奶 是去除什么做的$ c) B- T2 _' ~3 c! [2 ^
A:60% of the water 60％的水( b% P+ X) ~% h T$ M* M+ N" }! e
! x; Q8 l4 z9 O+ e67.A method of cooking that transfers heat through a liquid or gas is:' f* C6 m3 ~" j% \- v
一种烹饪方法，通过转移液体或气体是：8 k# D2 j) Z- u
A:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为/ e# \4 w6 t) t3 _
A:Gelatinization 糊化. D* N0 i+ W6 A5 h' G6 b3 c$ C
6 O. d4 M* l- C* Q. p2 l69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？+ d2 `# I! X& A: V# S6 l( K0 S
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：
X) w: e$ B8 K9 A- I% ]7 ZA:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理. p) v: ^# w# X8 U' R
5 D( s" i+ W9 B7 \9 r5 x. J7 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/ ^% k( K: f( q7 R* D
A: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
- S. d+ k- ]+ ?) \4 wA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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' c# C- [7 T3 x' R5 ?73.Which of the following is a principle not used in stock making?" P# [0 T/ [- K4 r- K$ o/ T
下列哪一项不是用于制造高汤（低汤）的原则？- B/ C% S ^4 h
A:Start the stock in hot water.开始在热水中操作) t$ w: i0 D, |- k
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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
2 R4 N) X/ Z- ZA:Remouillage 法语熬汤
( L% L% q& X( O7 }% _, Chttp://www.haibao.cn/blog/post/176242.htm |
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