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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:
" u) s* S( ^# E- n/ @哪位厨师最早带来高水准浮夸的美食
: }: M6 Q6 V' l8 H4 U0 h7 W1 QAAntonin Carême 人名 安东尼·卡罗美
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% {: j+ D- T) y& _1 J' a8 @4 O* E27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:8 J- Z: N4 F8 ~( y9 }8 i; Z
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。& ~9 V1 u# A" P: q/ N# u$ r j
A:Cast-iron stoves 壁炉% i0 S- v! c3 W# a- I" ]
http://www.usstove.com/products.php?id=6# I7 F' Z! G$ i6 g& F
: Z( a j& ]& O( R% w+ ^9 s; w28.The French term used to describe the roundsman, or swing cook, is:) p2 q3 ~8 J9 l% `
法国术语，用来描述roundsman，或摇摆厨师是：( p, [; y7 @1 a. J0 k( S8 V* z* W- ?
A:Tournant 图尔南3 q4 K/ P0 U$ x- ?' R' `: i
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29.Another term for the wine steward is:, w& Z4 x" t+ M" ~" }7 w7 @
葡萄酒侍酒师的另一个术语是:
! _- {/ U3 a! l. g4 U# nA: Sommelier 侍酒师% Z; u2 X$ a4 \8 V* U# ?
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30.Molds, yeasts and fungi are examples of a: A/ V2 F3 M1 b3 S" O
霉菌，酵母菌和真菌是一个神马例子& [, N" _, j! ^: [$ Q0 [, k: S
A:Biological hazard 生物危害
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- ]* D3 c% d* w" T31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" t0 y. ~& @ t: |根据加拿大食品检验局，食品的危险温度区在多少之间：
1 v3 I0 D6 {4 i/ c7 z, Y- |/ m4 ^5 qA:40° and 140°F (4–60°C) 4-60度: P( p- @2 }' C$ B9 W4 [8 o
/ d, A% m$ r& i3 i32.All bacteria need the following for survival:
' n0 t/ i0 t, I* R% e& B$ C0 y9 {所有细菌生存需要以下哪些内容：7 W0 s$ h5 T( g9 ]2 A' j- }
A:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值! K1 }! ~6 {* U( G
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33.Which of the following correctly represent critical control points in a HACCP system? O$ ~* e4 D; L3 `3 \4 O1 e
以下哪项正确表示了HACCP体系的关键控制点？- A; c: w8 Q8 X1 w. V& r5 p
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating ; M) T( _# }8 v( Y
食谱，接收，储存，准备，烹饪，保温，冷却，再加热2 V" ?% n* j1 F/ {; N3 c0 C
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34.Which of the following is not an example of a carbohydrate?8 U$ R% K" r) m: h* f+ m: A1 \; n
下列哪一个不是碳水化合物的例子？+ `/ q: r2 Y- h- e) L9 H
A:Essential nutrients 必需的营养物质
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) e/ g. ~& \. ^6 V* ]2 l" a0 Y35.The process by which a liquid fat is made solid is called:" R* Y& v* \4 i$ M6 W
液体脂肪做成固体这个过程叫什么
* h& m( K' x sA:Hydrogenation 氢化. g' z% K+ ~2 b3 ^7 q1 X& H
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36.Which of the following is not an example of a fat substitute?
1 P4 ?7 l' I* p) Z+ z' J下列哪项不是脂肪替代品的一个例子9 ?, l* y9 y- w1 s. c' K- w) y
A:Acesulfame K 安赛蜜K表8 L9 W/ k- t, v* b1 z* G5 {
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37.Health Canada requires that a product labelled "fat free" contain:1 V, r8 n5 M9 L; l
加拿大卫生部要求的产品标有“不含脂肪“包括：5 |& ]; Q7 ]6 s0 W. \ d
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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9 t! O% Z3 D1 U38.Which of the following is not a problem associated with converting recipes?4 f# B5 I8 X4 w
下列哪项是不相关联的转换配方问题？
2 |( O6 j$ k# _' }& Z- A' WA:Unit cost 单位成本2 l( E: i% `7 k* p5 r
6 e4 \7 W2 Y* L( E2 T39.The condition or cost of an item as it is purchased from the supplier is called:1 F9 e' L% j; ], ?& V1 m
从供应商采购的物品的品质或成本叫什么. i& M) O$ c! v" W0 Y$ i% U
A:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as: I) @' m' d. g9 V) Y
在新货到来之前用于日常所求的必要库存量叫什么
( U9 M" w) U8 H1 K+ h: a2 yA:Parstock 基本日常最低库存* g( B3 ?) P7 m h/ i* y- e% `) u
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41.Which of the following abbreviations is used to describe the proper rotation of stock?1 o o1 G" \( |3 \6 I, K$ O+ v; H
下面那个缩写是用来表明正常库存流程？
1 w' k$ f4 O* g3 o" ?" N9 D- wA:FIFO=FIRST IN FIRST OUT 先进先出8 Q% ]) U, m+ r% v8 w \! z3 P& d
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42.Which of the following knives is used to turn vegetables?
5 K1 _3 q8 Z' l& E" n7 Y f下面的那把刀是用来打开蔬菜吗？% y' A; ]0 Q! c: P
A:Bird's beak knife 鸟嘴刀0 j% m3 ^' m$ H3 A0 a2 ]% W
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird& {8 \$ H- f O" G, p
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43.What is an instant-read thermometer best used for? r0 B' J( M0 B4 J
即时读温度计最好用于那方面？9 w/ ^* u# }- \' |; D
A:Checking the internal temperature of a roast 检查被考物品的内部温度% Y) a+ S( p& E4 a. g# i( c
8 ?1 S3 G) @3 f; S; I44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?9 p) t% d& p B: \5 C# q
下列哪些金属材料受热均匀，通常用在铁板而且非常重
+ h' P/ w& J' ]8 i" ]7 jA:Cast iron 铸铁/ q6 N9 [0 \; x2 V
V5 R& E; R0 x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 Z% r4 I+ I4 h哪件装备下面有一个可移动的碗和一个S形叶片？
0 r( W. u( i* X- K# wA:Food processor 食品加工机
4 X0 }* ^( J& U% Q+ [/ R: |http://www.google.com.hk/search? ... iw=1263&bih=572) R' K* W" \) M( o$ }; C
& p3 o6 c/ A0 `5 E$ Y46.Which of the following is not a rule for knife safety?
4 J& B4 X6 N3 ], G+ Q( _下列哪项不是用刀的安全规则？8 d5 W$ P$ E: }; _1 f6 ?
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀9 \" E. C0 h+ |+ z2 k1 i% `. Z1 Q$ {( C
/ g+ ^3 ^3 [! E' J' Z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:7 o, h% L( k, x' B" Z7 n) T# G
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？- l( X3 H* m) e# ?' b q% U2 r4 o
A:RondellES 9 F S4 k2 s1 k& }. r+ a
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting3 f; v0 V! R$ G9 ~2 X6 b6 W, y, O
* l. i' }" V4 N$ `3 J) `. L# ]48.Which of the following is a diced cut used to garnish soups?) ?8 R% V4 ]* F, l: i
下列哪项是切成小方块用于汤的装饰？9 D9 ^. |, R* A# l" |3 [
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm
7 f+ ?: d- s7 K5 u4 E8 D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?% r; n. ^0 |/ C5 f: e0 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！！——
9 |) i0 p4 n$ NA:Gaufrette 7 M: E4 H5 b; Y1 I
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572) U( I! f# K P- u5 n. K* l
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572, E! F, {) k$ J2 w! a0 z5 W& f1 ?
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572& k, h: h" O9 h2 n; J2 s
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?% m. ?. c# c( V* J: r: ?/ @# B$ B h
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: W2 L) M4 K0 k5 ~A:Cilantro 胡荽叶 香菜1 }7 Y6 N2 `7 t& X5 K! i/ l
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx0 x- y7 _2 E) y6 h3 S P
; j) T; |( `+ ]60.Allspice is made from:
# c) Q' m% i8 Y& Q' f4 p 多香果, 多香果香料是什么8 i9 m4 g7 x" O
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx6 T7 [. x" E3 s- k8 \" k) ~
A:A dried berry 干浆果
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% t5 H: |+ i' F- q61.Which of the following are used to make a sachet d'épices?, E5 v5 t Y: B
下列哪些是用来做香包德épices？
$ F$ k3 g% I j( Z4 q g7 Shttp://www.sachetcatering.com/, ]8 q8 K( _% `
A: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?0 Q, J8 |; g( e2 j( D$ W' H
下列哪项不是酱油调味品的？, d J( n4 l. Z# M1 ]
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:, Y. J5 f6 h3 r1 d
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：. M1 I9 o- v, {$ Q3 B. [
A:Pasteurization 巴氏杀菌/ V& h% B0 t/ w) V
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64.Which of the following steps is not the correct procedure for whipping egg whites?9 {( z, `. N+ A! a
下列哪个步骤是不是正确的蛋清搅打程序？
% |- B. _" X7 z' @; F5 l; m- eA:Allow to rest before use. 允许休息后方可使用。+ V( j) _5 l9 B1 ]) U
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65.The weight of a large egg is between:一个大鸡蛋重量介于：0 p1 z+ D; [" }+ J. W
A:56g and 63g 56克和63克
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: q. Q. T3 n! n# X: B, n6 ]3 G66.Evaporated milk is a concentrated milk that is produced by removing
" o [: l/ k! r; s炼乳是一种浓缩牛奶 是去除什么做的
+ t5 v: d7 i+ r5 X$ xA:60% of the water 60％的水& m$ D' F" N" L! E/ C
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67.A method of cooking that transfers heat through a liquid or gas is:
+ C, S+ n" Q, i: [! P2 E$ Z一种烹饪方法，通过转移液体或气体是：- Y! V- U% M0 O1 {3 e
A:Convection 对流& D+ ~" U2 P( o# ]
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68.The cooking of starches is known as 烹调的淀粉被称为' F1 }! Q2 U, R& z, x: C
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？% j" }/ E/ B$ _. ?2 n+ d: r" S5 x
A:Braising 烤5 n8 s+ Z" l7 ?; |6 j: p) f
; ?+ _+ G7 K% h. g70.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：
9 U! |) |2 {' [/ ^A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理4 F& b4 u2 } \* n, ~- l4 h
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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
( `6 D+ m& O" ?) O/ FA:Fumet 原汁1 n0 G( L3 q/ f9 H7 R/ y+ Y+ ~2 ^
7 l; j% X8 a# j4 r72.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 K5 W5 ^2 e6 w4 g: hA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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73.Which of the following is a principle not used in stock making?
' Q0 c% Q& Y$ @" \- ]- k3 d) f4 ]下列哪一项不是用于制造高汤（低汤）的原则？$ n& t3 l% A0 l
A:Start the stock in hot water.开始在热水中操作& @6 v$ y' k. G1 b
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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- `$ |* H. S) u7 R, h: X m: m# u
A:Remouillage 法语熬汤
) ^" `0 A4 [9 D- _6 c9 Uhttp://www.haibao.cn/blog/post/176242.htm |
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