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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:
: L9 `3 t" x: T3 f( ^# m. H哪位厨师最早带来高水准浮夸的美食/ j! X) `9 c6 E" t! i. N" j
AAntonin 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:! U, y1 Z2 r$ _, G! h5 H
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。1 t4 Z- p, G1 F% D7 Q1 x( J
A:Cast-iron stoves 壁炉
' D. p9 M/ c% R+ b2 zhttp://www.usstove.com/products.php?id=6# T, e! f( ^ [, u Z' H. g
+ h% ~$ M& k$ M28.The French term used to describe the roundsman, or swing cook, is:
! y' ^8 t7 H3 {. {8 k7 }法国术语，用来描述roundsman，或摇摆厨师是：' M( N" q7 J. ]: } n" f, J
A:Tournant 图尔南
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29.Another term for the wine steward is:
# W6 G6 G Y h% r/ ^葡萄酒侍酒师的另一个术语是:- D# \) p' k* D8 Y7 P( A
A: Sommelier 侍酒师2 D2 w3 ~8 F) t* i
8 v& J [8 r2 N# `! r30.Molds, yeasts and fungi are examples of a:
6 F, Z, b9 C* r8 [- C$ T( `( @霉菌，酵母菌和真菌是一个神马例子
9 I2 ]' Q& A+ p y5 B1 e' sA:Biological hazard 生物危害8 U2 ]& G/ z$ I. w; X& S8 N
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" Z6 t: q) a- y; I( y! e# I w根据加拿大食品检验局，食品的危险温度区在多少之间：
2 Q8 L5 `2 _/ g3 }5 ^A:40° and 140°F (4–60°C) 4-60度) \0 N& l. w; H7 D3 F3 b
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32.All bacteria need the following for survival:' g9 f; x+ S# y1 e- u1 ]+ G7 ~
所有细菌生存需要以下哪些内容：
& C- ?0 b" X8 {2 L1 R' H: Y% jA:Time, temperature, food and proper pH 时间，温度，食物和适当的pH值
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33.Which of the following correctly represent critical control points in a HACCP system?
& W) V4 a/ j p6 O以下哪项正确表示了HACCP体系的关键控制点？
& ]! ^' T+ g, oA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating 9 V: c: m: w! ]) s2 g. J
食谱，接收，储存，准备，烹饪，保温，冷却，再加热! G/ O, l- T2 s8 X, V, O
3 l& }0 E/ C3 I4 P34.Which of the following is not an example of a carbohydrate?4 x' y% o% G) h" Q; W; V
下列哪一个不是碳水化合物的例子？& ^3 B1 J1 v6 ~) C. x, _
A:Essential nutrients 必需的营养物质( O4 z4 @* ^! e- |0 k# X/ F
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35.The process by which a liquid fat is made solid is called:
0 ^8 ^6 N5 ^' I液体脂肪做成固体这个过程叫什么: R' W$ p- Y4 k! N, i2 _
A:Hydrogenation 氢化
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36.Which of the following is not an example of a fat substitute?
3 r' `4 _" W, D- @0 c下列哪项不是脂肪替代品的一个例子$ j6 P, y" V* a, U) ]
A:Acesulfame K 安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
/ |/ v* ~& R' i4 k! a% |4 F7 T# W' e加拿大卫生部要求的产品标有“不含脂肪“包括：
* O" `3 j+ a* b2 `4 EA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份 z6 F; }. v8 P
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38.Which of the following is not a problem associated with converting recipes?/ D& e& w! ^4 z) c' {2 R
下列哪项是不相关联的转换配方问题？
& @" A/ f. D, A2 T3 OA:Unit cost 单位成本% Z3 \/ w6 |/ I* [
$ C: z7 L9 |; x6 p/ G/ O( a2 L39.The condition or cost of an item as it is purchased from the supplier is called:
9 u4 h8 S! h6 A3 m从供应商采购的物品的品质或成本叫什么
9 Z( F! u' W/ G. T tA: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:
; n# q; _* V3 I# V8 T& Q" o: u在新货到来之前用于日常所求的必要库存量叫什么1 N- X Y' ^# M5 o! h
A:Parstock 基本日常最低库存$ Z1 E0 E2 E6 A9 u0 q
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41.Which of the following abbreviations is used to describe the proper rotation of stock?& Z& C0 S9 @. [1 X
下面那个缩写是用来表明正常库存流程？: o8 z- W; W; h& W0 i% ]) E
A:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
* Q/ C& p* e+ ?4 h下面的那把刀是用来打开蔬菜吗？
0 Y8 T$ A: Q- fA:Bird's beak knife 鸟嘴刀, O; o9 m6 u# w2 ~; ^, S
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?1 T* [6 n0 w* u0 f& b
即时读温度计最好用于那方面？; e& c) S" d7 l9 u% `$ E \& ]
A:Checking the internal temperature of a roast 检查被考物品的内部温度% f$ I8 g! m6 Q" C( S8 G1 K8 T/ }
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44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
* ^) y* s8 f. u6 w* T4 e; F# z下列哪些金属材料受热均匀，通常用在铁板而且非常重& C; p) M. {- ]1 W* V) `
A:Cast iron 铸铁
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; j$ A5 m+ X4 K45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& y$ ^. Q1 D) t: T# k哪件装备下面有一个可移动的碗和一个S形叶片？
- _- g2 C. V; |2 m6 b4 p. lA:Food processor 食品加工机
$ C1 a* R% h, T) v( S! g5 Whttp://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?
' @: Y) }/ S& E3 i, m' w# d下列哪项不是用刀的安全规则？
7 p8 U! A1 x7 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀+ ]# k2 ^6 O( N9 f/ D
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:: k) ]* E4 K& Q P( S/ _5 V
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
9 H8 o7 |1 }( M$ ^9 l7 Q4 o0 l+ ?A:RondellES ! b+ k- d. D* c! Z0 J$ V
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting: V' _" a0 c! V$ I
a ~; d9 Q2 V( C, R P48.Which of the following is a diced cut used to garnish soups?, V9 i9 ^' ^2 n* {5 a
下列哪项是切成小方块用于汤的装饰？+ y/ a0 W( a/ V/ V0 N9 U
A:Paysanne http://www.netcomuk.co.uk/~media/paysan.htm. i( X) ^- g/ S! }# X; ^2 P
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?* M% q! U8 d8 s4 m% s+ A
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！！——4 ]& h1 l) A6 ] L4 ]
A:Gaufrette ; a3 s. q% t5 {% S
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572' z$ j- o1 d! [# w: K
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572# O, b8 W: t. b( W
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572- Y v7 A. ^. O& P7 I6 Z
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
# J7 Z7 ?3 v7 T' ?) P4 e+ Z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）0 T* D9 B7 K& P: s" e
A:Cilantro 胡荽叶 香菜
' U: T: ` p/ Y2 b6 R! T Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:) g2 R* t3 I1 v; H1 R( _
多香果, 多香果香料是什么
" r& z3 }# G# o) _1 E/ S6 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx$ e0 `2 A! i" d0 i. n
A:A dried berry 干浆果/ p% H" J" m+ D& A& f6 ^
2 m( D4 p; X7 w$ t61.Which of the following are used to make a sachet d'épices?
) \ _/ e8 ]/ n下列哪些是用来做香包德épices？
0 z5 w6 v3 q d: }. l* w* x. ?http://www.sachetcatering.com/
' U# T3 }3 s3 R7 S; A6 pA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香2 T1 }. a- i" {7 A f* g- V2 T
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62.Which of the following condiments are not soy based?
+ ~8 X: J7 m* [/ _7 f1 w- w下列哪项不是酱油调味品的？
# V5 x7 N! k1 a* h0 SA:Wasabi 日本辣根; j) g- w2 U$ _( T( [
3 q8 [5 u2 B$ W* ]* j' {3 N63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# d2 K% C1 f3 I% | c6 k/ w' Z4 m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：
, t/ n! c) D6 v% dA:Pasteurization 巴氏杀菌6 y. _$ U* }' p( y+ `! m# P: [
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64.Which of the following steps is not the correct procedure for whipping egg whites?
. S: e# |+ B5 p" @# m下列哪个步骤是不是正确的蛋清搅打程序？" R! a' k5 ?! M8 S
A:Allow to rest before use. 允许休息后方可使用。7 \9 r6 E9 d5 g2 ]5 p; G
~. l) @) a- e4 v65.The weight of a large egg is between:一个大鸡蛋重量介于：( O N* M* D( Y" e2 }/ p1 X) c2 B. f Q
A:56g and 63g 56克和63克
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5 U2 |/ q6 A* M" B66.Evaporated milk is a concentrated milk that is produced by removing, T Y! `8 T! J$ o
炼乳是一种浓缩牛奶 是去除什么做的
0 `: h1 x, [( @4 ]- R; w: OA:60% of the water 60％的水$ m- b2 U! G, }. z3 }) q( C! f5 @
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67.A method of cooking that transfers heat through a liquid or gas is:, A) F6 C4 p% t5 t0 a1 J
一种烹饪方法，通过转移液体或气体是：
5 |- t# |1 R( |# p! XA:Convection 对流
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68.The cooking of starches is known as 烹调的淀粉被称为' j; t. f. y- x Z0 {4 N
A:Gelatinization 糊化4 y% ~" {1 Q4 y" _& g. k
! t7 ~. a6 m4 x# [9 ~8 S# D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
3 e4 {! x+ n0 gA: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：1 k7 I% z! R5 x, ~2 \: K
A:Blanching 热烫 烫白, 灭活, 黄化现象, 温汤处理! Q- d; e- b" B. G1 V: i
4 R5 [& Z& h( K) q: C71.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+ M1 K/ b% I' O/ m
A:Fumet 原汁
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; i7 a" p! e" C9 y+ R( b8 K72.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 J4 k$ L! P* K" Z( q- N
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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7 n: ]7 q% Y8 X3 @8 V73.Which of the following is a principle not used in stock making?( ]8 z" p: e" p" U* Q
下列哪一项不是用于制造高汤（低汤）的原则？+ t; [9 C) _' X; R1 M
A:Start the stock in hot water.开始在热水中操作' N, v1 w) A: ]
5 L+ L0 T5 u/ e! n! e3 A74.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
' a' N* L. R: ^A:Remouillage 法语熬汤
9 }( v, ?9 }+ u8 v: }# {, Z! {http://www.haibao.cn/blog/post/176242.htm |
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