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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:# |2 V, T$ @& ^. t% N' v& f3 V+ q
哪位厨师最早带来高水准浮夸的美食
9 i H/ p0 ]' Z" N$ u" n9 \AAntonin Carême 人名 安东尼·卡罗美1 X) g$ f9 v5 u8 x9 F
/ i- H8 a7 ~8 T' R5 o2 E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
: z1 t7 w, c6 K- n( I2 f7 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 。
# B4 D' v1 `# X5 X- l1 AA:Cast-iron stoves 壁炉
}/ _! F4 E7 o8 y9 q. v3 m/ n6 Jhttp://www.usstove.com/products.php?id=6: z$ p% a* A8 }- |- A, `8 o
6 m1 R& n* @2 _1 C1 Q! f) F28.The French term used to describe the roundsman, or swing cook, is:( B* U+ T" _) {8 {0 u$ Q
法国术语，用来描述roundsman，或摇摆厨师是：8 N9 k4 s% e6 t
A:Tournant 图尔南
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29.Another term for the wine steward is:- c" q) }2 ^! \2 w
葡萄酒侍酒师的另一个术语是:' p6 m! @. T S! J8 C/ }, g: O
A: Sommelier 侍酒师: w8 J4 f" v; v" ?( P
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30.Molds, yeasts and fungi are examples of a:3 h& m' Z4 p3 l! a5 O) z& h
霉菌，酵母菌和真菌是一个神马例子 R8 E& D) E& l) A& q6 }* w
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:
9 h$ H4 U$ f( }根据加拿大食品检验局，食品的危险温度区在多少之间：
# c1 u' _: W, M9 AA:40° and 140°F (4–60°C) 4-60度0 @7 I! s5 P6 t8 u: o& D1 L
+ Z* E. Y; b0 L: f) ]' c' s$ _' g" Y32.All bacteria need the following for survival:5 Y. M2 L" h1 i! Z
所有细菌生存需要以下哪些内容：
# ~2 z- C, ], B- [* AA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值" O2 Z8 ?3 V5 u2 S
* Y7 [2 N% u! E33.Which of the following correctly represent critical control points in a HACCP system?
* r4 r& L: q7 D( [- e3 x以下哪项正确表示了HACCP体系的关键控制点？" K1 Z9 T& L, Z5 ?5 ? ?3 H
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 2 N; J" b$ l9 K7 F! i
食谱，接收，储存，准备，烹饪，保温，冷却，再加热& p( ?4 c& N$ g1 `4 u5 V; Q3 P4 h
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34.Which of the following is not an example of a carbohydrate?$ ^# X& f1 ]6 V
下列哪一个不是碳水化合物的例子？
* F& h R8 z+ z: p$ yA:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:. X* J8 A6 |. o- b+ f. }
液体脂肪做成固体这个过程叫什么
: F8 c7 w; X% t, @A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?0 j% s: ^( L/ ]
下列哪项不是脂肪替代品的一个例子
7 k5 i$ S, K8 l# aA:Acesulfame K 安赛蜜K表, m6 E0 x/ t0 h3 @7 j
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37.Health Canada requires that a product labelled "fat free" contain:5 p5 f/ m2 g- M: g# Z `
加拿大卫生部要求的产品标有“不含脂肪“包括：
3 A5 c m" b! X2 OA: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?
6 ~+ ^' P, j- l6 Y. D6 w' P下列哪项是不相关联的转换配方问题？
# S8 Z% K; x% I3 BA: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:
7 p2 f! d$ v+ M从供应商采购的物品的品质或成本叫什么
+ {1 G( R4 a: n6 |, d% LA:As-purchased cost 购买的费用
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' W5 O% }# r, l6 t6 O1 s+ U9 Y40.The amount of stock necessary to cover operating needs between deliveries is known as:1 u S3 ?$ q5 q5 O. K! \
在新货到来之前用于日常所求的必要库存量叫什么- ~' M( |6 h, q- i
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?( v! I: k3 G6 L% Z
下面那个缩写是用来表明正常库存流程？
+ w1 I+ `4 \# G' z0 Y, C4 KA:FIFO=FIRST IN FIRST OUT 先进先出
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/ H/ h% D$ O7 e+ p/ c" @) F42.Which of the following knives is used to turn vegetables?) I: c6 _5 h, p0 B0 [/ }
下面的那把刀是用来打开蔬菜吗？- b; \1 H7 v/ A3 n, l8 ^
A:Bird's beak knife 鸟嘴刀8 @9 n7 G2 n/ d/ s$ v9 H
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird" D* R& c: N/ o# l* U) k" y
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43.What is an instant-read thermometer best used for?1 O6 Z* I7 ]; X5 ]) n0 o9 h" w y7 X
即时读温度计最好用于那方面？
" L/ ^% B6 C, F$ d9 j4 yA:Checking the internal temperature of a roast 检查被考物品的内部温度( j% W9 w7 c$ I) ~. Y9 E
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" l6 N+ O; W! Y9 {, j下列哪些金属材料受热均匀，通常用在铁板而且非常重
( N! E% }4 F; h, X5 z7 w' U% y5 OA:Cast iron 铸铁) k; H% { u% [" H: Z6 t4 ?, `
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, I+ j/ N" V, S9 z2 n, K哪件装备下面有一个可移动的碗和一个S形叶片？
I- R9 i- g* g7 zA:Food processor 食品加工机
1 F: `; U/ e+ _7 A9 ehttp://www.google.com.hk/search? ... iw=1263&bih=572
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C# W- y+ s" p/ k) w46.Which of the following is not a rule for knife safety?4 { x, Z; V0 E# L* ^# E" n
下列哪项不是用刀的安全规则？
1 O# ?" z2 P, B- R: OA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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+ _8 X3 t a$ P47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
d8 u, Q3 m6 c把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
d3 e; t6 P: T+ }( S( \! T: xA:RondellES
) I- G6 Y5 e3 m& |8 r) J( ~/ Z- C6 @; M; {http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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; ^+ O- s/ ^4 \5 C' |% K' u48.Which of the following is a diced cut used to garnish soups?9 _0 H% C% \, |) E. Z7 a
下列哪项是切成小方块用于汤的装饰？
. o! o1 c7 u" _) T* @7 pA:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. o$ B1 Y3 B8 X) m/ x" \2 }4 _
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
6 W9 N1 ?1 w B; V* ~' 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！！——! z, v5 G; x- h8 _3 ^
A:Gaufrette
- u' C& R8 e3 \3 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ P3 a8 y$ ]/ d% d- emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
# D) ^( B( h \. j- BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=5727 x. [% D1 A$ i, `5 l! c; C
, r6 h5 X4 H2 R( g: S# Y& q7 O50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?- S- v6 T* ]9 c# D' d5 y4 c
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）' }4 f, u5 i1 g0 M; G6 |
A:Cilantro 胡荽叶 香菜) g8 P ^! L5 N$ I6 t3 `' L
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:- M( j6 Q: i- v# H
多香果, 多香果香料是什么
1 N! K7 ?: l6 I8 z* c% hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx* G' N& R( M9 z! L! s
A:A dried berry 干浆果
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}1 O3 h, g4 ?" f9 H! s61.Which of the following are used to make a sachet d'épices?
# U9 J# o) o* W, a5 Z下列哪些是用来做香包德épices？
7 i8 ^, ? \* w" mhttp://www.sachetcatering.com/- j: Q# _2 M: x
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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% G2 @) Z; R( {9 T" [62.Which of the following condiments are not soy based?( Q d3 s- _/ L0 Q+ r% e
下列哪项不是酱油调味品的？
/ V0 x. S& }. `3 R- CA:Wasabi 日本辣根5 n' a, `! x' F; B5 Z
3 c' W, G1 f( e. {* p63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" }- C1 R+ {+ N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： O8 u$ \& d; }" N# P; P3 J U; b
A:Pasteurization 巴氏杀菌$ F& f4 \+ O- _* ~
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64.Which of the following steps is not the correct procedure for whipping egg whites?
; y5 o2 j6 j4 h3 C. }下列哪个步骤是不是正确的蛋清搅打程序？- F6 Q7 T: \( ]
A:Allow to rest before use. 允许休息后方可使用。, [3 B( r m6 y! y8 Y# O& h
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
. j4 y* A, ~* I) q) I1 }* {* I0 i1 IA:56g and 63g 56克和63克& M( U8 a: D0 e) B
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66.Evaporated milk is a concentrated milk that is produced by removing/ {* e. x0 s, m" f! f
炼乳是一种浓缩牛奶 是去除什么做的
8 L: D: W6 f4 N/ L }5 fA:60% of the water 60％的水
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( F; Y2 s$ @2 |9 n- D, ?4 t67.A method of cooking that transfers heat through a liquid or gas is:
) n: `0 p8 Y7 K; v: T0 X! u& e一种烹饪方法，通过转移液体或气体是：
E# \4 B3 @+ v, @0 O( @A:Convection 对流/ H- C3 \2 {0 p0 Z! H
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68.The cooking of starches is known as 烹调的淀粉被称为
D- b& i( ~ ?6 u% r" N) E* g) y. HA: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？5 w" `+ X( f; ]; }+ [/ a
A:Braising 烤* y3 K1 r: U. @* r* R6 X( z
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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：8 K. U I9 ]0 i8 m
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2 g3 B( R4 O9 o U" G
A:Fumet 原汁6 i* P: X% w1 `! a
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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9 R! {3 b3 H( T5 ?% B' C
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜8 G s) J: U1 N* q( e
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73.Which of the following is a principle not used in stock making?# G4 `, A F& }9 J5 |7 L
下列哪一项不是用于制造高汤（低汤）的原则？6 ^& h! ]1 u- c# V$ z/ p
A:Start the stock in hot water.开始在热水中操作' P4 D+ J2 L0 { H0 G1 y* u
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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* j/ E: s+ ] s) x$ N# H
A:Remouillage 法语熬汤
8 |8 y, z; [' Mhttp://www.haibao.cn/blog/post/176242.htm |
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